THE ART OF DRESSING VIANDS, FISH, POULTRY and VEGETABLES, AND THE BEST MODES OF MAKING PASTES, PUFFS, PIES, TARTS, PUDDINGS,CUSTARDS AND PRESERVES, AND ALL KINDS OF CAKES, FROM THE IMPERIAL PLUMB TO PLAIN CAKE.
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As this treatise is calculated for the improvement of the rising generation of _Females_ in America, the Lady of fashion and fortune will not be displeased, if many hints are suggested for the more general and universal knowledge of those females in this country, who by the loss of their parents, or other unfortunate circumstances, are reduced to the necessity of going into families in the line of domestics, or taking refuge with their friends or relations, and doing those things which are really essential to the perfecting them as good wives, and useful members of society. The orphan, tho' left to the care of virtuous guardians, will find it essentially necessary to have an opinion and determination of her own. The world, and the fashion thereof, is so variable, that old people cannot accommodate themselves to the various changes and fashions which daily occur; _they_ will adhere to the fashion of _their_ day, and will not surrender their attachments to the _good old way_--while the young and the gay, bend and conform readily to the taste of the times, and fancy of the hour. By having an opinion and determination, I would not be understood to mean an obstinate perseverance in trifles, which borders on obstinacy--by no means, but only an adherence to those rules and maxims which have flood the test of ages, and will forever establish the _female character_, a virtuous character--altho' they conform to the ruling taste of the age in cookery, dress, language, manners, &c.
It must ever remain a check upon the poor solitary orphan, that while
those females who have parents, or brothers, or riches, to defend their indiscretions, that the orphan must depend solely upon _character_. How immensely important, therefore, that every action, every word, every thought, be regulated by the strictest purity, and that every movement meet the approbation of the good and wise.
The candor of the American Ladies is solicitously intreated by the Authoress, as she is circumscribed in her knowledge, this being an original work in this country. Should any future editions appear, she hopes to render it more valuable.
DIRECTIONS for CATERING, or the procuring the best VIANDS, FISH, &c.
_How to choose Flesh_.
BEEF. The large stall fed ox beef is the best, it has a coarse open grain, and oily smoothness; dent it with your finger and it will immediately rise again; if old, it will be rough and spungy, and the dent remain.
Cow Beef is less boned, and generally more tender and juicy than the ox, in America, which is used to labor.
Of almost every species of Animals, Birds and Fishes, the female is
is good two or three years old. if you stow away a barrel and not alter the composition. smoke three weeks with cobs or malt fumes.
_To make the best Bacon_. For transportation or exportation. and no danger of imposition. shake together 6 or 8 weeks.
To each ham put one ounce saltpetre. is soon lost--great care therefore is necessary in purchasing.
_Lamb_. in distinguishing either. when taken out to dry. is to be prefered to that bro't in bags. Veal bro't to market in panniers.
.the tenderest. and among poultry the soonest fattened. To every ham may be added a cheek. or when a large quantity is together. the richest flavour'd.
_Veal_. one pint molasses. grass-fed. bast them with the liquor every day. some add a shoulder. one pint bay salt. if under six months is rich. and whether properly fattened by its appearance. double the period of smoaking.
_Pork_. it may be known by its size. or in carriages. is known by its size. and flouncing on a sweaty horse.
as they are harder when first taken out of the water. but when live fish are bro't flouncing into market. you have only to elect the kind most agreeable to your palate and the season. Bass. and retain a good relish. Black Fish. great fish-mongers strictly examine the gills--if the bright redness is exchanged for a low brown. find a good market. the noblest and richest fish taken in fresh water--the largest are the best.
_Shad_. they are stale. and really conceived that they had a richness of flavor. Haddock_. how to choose the best in market_. Lobster. are best fresh from the water. which has much more injurious effect than the sun. Flounder. which did not appertain to those taken fresh and cooked immediately. and the truth may rest here. and be esteemed so elegant. that a Shad 36 or 48 hours out of water. They are unlike almost every other fish. may be transported by land many miles. and have proved both at the same table. tho' the _Hannah Hill. live ones are bought first. contrary to the generally received opinion are not so much richer flavored. if kept from heat and the moon. may not cook so hard and solid. yet give a higher relished flavor to the taste. Cod. are ameliorated by being 3 or 4 days out of water.
Every species generally of _salt water Fish_. opinions vary respecting them. with many others.
In all great fish-markets. deceits are used to give
. and _Eel_._Fish. Oyster. but as generally.
_Salmon_. I have tasted Shad thirty or forty miles from the place where caught.
of most other fish. your smell must approve or denounce them. peppering. as the _Salmon Trout_. its certain they are stale. the finer are their flavors. and are unsavory.
. full bright eyes. are best to jump in the pan. and drying in the sun. after 30 or 40 hours drying.
Most white or soft fish are best bloated. Trout choose those waters. moist fins and tails. with muddy bottoms. they are genuinely good. Fresh gills.them a freshness of appearance. &c. they are impregnated therewith. if taken from shallow water. are denotements of their being fresh caught. they are best when caught under a fall or cateract--from what philosophical circumstance is yet unsettled. and even painting the gills. and take rank in point of superiority of flavor. the deeper the water from whence taken. there are none that require. are noble pan fish. or wetting with animal blood. such as peppering the gills. and in a chimney. yet true it is. are best broiled. if taken from them and hurried into dress. wetting the fins and tails. if they are soft. that at the foot of a fall the waters are much colder than at the head. and moistened with butter. which is done by salting. and be your safest guide.
_Perch and Roach_.
Of all fresh water fish. but if deceits are used.
_Eels_. Experience and attention will dictate the choice of the best. though taken from muddy bottoms. or so well afford haste in cookery.
and the yellow leg'd the best. _Turkey_. tho' beautifully plumaged. if young are good. hard. and untasted. is higher and richer flavor'd._Poultry--how to choose_.
_Dunghill Fowls_. and peculiarly so in the _Peacock_.
_Capons_. easier fattened and plumper--they are no odds in market.
All birds are known. are from their frequent use. stringy. which. is tough.
So also in a degree.
_Chickens_. a tolerable proof of the former birds. and their taste the sweetest. speckled rough legs denote age.
Having before stated that the female in almost every instance. and the queen of all birds. by a tight vent in the former. of either kind are good. are known by short spurs and smooth legs. their smell denotes their goodness. is preferable to the male.
. and even indelicious--while the _Pea Hen_ is exactly otherwise. while smooth legs and combs prove them young. and a loose open vent if old or stale. whether fresh killed or stale.
have full veins under the wing. but if old. have light red legs. the bones will crack easily. Thrash. and throat clear.
_Wood Cocks_. it may be perceived by smelling at their mouths. and smaller than the tame ones. if old or stale. if young. blackish in parts. and the flesh of a colour. are similar to geese. and will have but few hairs. will have black bills. the bill will be yellow.
_Snipes_. and are small in the veins. ought to be thick. otherwise. yellowish legs. and prick easily--old have red legs.
_Wild Ducks_. the legs look bluish. and the pads still redder. but fat in the rump. have redder pads. if old. plumper and loose vents--so also of grey or green Plover. or to be chosen by the same rules. the joints stiff and difficultly disjointed. if young. if young. otherwise are like the goose or tame duck. if young and fat. the nose dry. the bill will be red. Lark. otherwise like the Woodcock.
_Pigeons_. the contrary. choose one not very fleshy on the breast. more hairs.
. young._A Goose_.
_Partridges_. Blade Birds. fat and flesh firm. and wild Fowl in general.
if old there will be much yellowish fat about the kidneys. if young the reverse. if stale. their taint is quicker than veal. waxy. and more valuable. might be very profitable. the wild are the best.
_Rabbits_._Hares_. that some are obliged to search for the knob. they soon perish. if trap'd or shot. either are good and tender. and the most sickish in nature. if the cleft in her lip spread much. like beef or veal. like old pigeons. is like the Hare in every respect.
_Leveret_.--A Rabbit's borough. the contrary when young. is wide and ragged. to distinguish them.
. and mixed with grey hairs. the claws long. she is old. judge by the scent. and will not. and left in pelt or undressed. but not otherwise. are white flesh'd and flexible when new and fresh kill'd.
The cultivation of Rabbits would be profitable in America.
_Butter_--Tight. but on the small scale they would be well near market towns--easier bred. wool rough. yellow Butter is better than white or crumbly. or small bone on the fore leg or foot. their flesh will have a blackish hue. As to their being fresh. on which 3000 dollars may have been expended. if the best methods were pursued--they are a very prolific and profitable animal--they are easily cultivated if properly attended. be purged by fire.
To have sweet butter in dog days. hard rinded. if the white is clear. or bilged. they are good--but if otherwise.
_Cheese_--The red smooth moist coated. if in ferkin. as the sides are frequently distasted by the wood of the firkin--altho' oak and used for years. The best possible method of ascertaining. or cool rainy morning. and flavored to your taste. and let them be brought in in the night. and trusty dairy people. New pine tubs are ruinous to the butter. the inside should be yellow. neat. will go into the winter use. and thro' the vegetable seasons. thin shell'd. are preferable to scoured and washed shelves. send stone pots to honest.
. to ascertain whether new or stale--hold to the light. the yolk regularly in the centre. better than fall made butter. covered with a clean cloth wet in cold water. square edged Cheese.--Some say that May butter thus preserved. Deceits are used by salt-petering the out side. cocumberries. Old shelves which have only been wiped down for years. and set the pots in the coldest part of your cellar. Go into the centre of balls or rolls to prove and judge it. the middle is to be preferred. and partake of no heat from the horse. and procure it pack'd down in May. the taste of either supercedes every possible evasion. or colouring with hemlock. infused into the milk.which soon becomes rancid and frowy. or in the ice house. are better than white coat. and tight pressed. longest oval and sharp ends are best. they are stale. or safron.
--All potatoes should be dug before the rainy seasons in the fall. highly manured garden grounds. for a good potato comes up in many branches of cookery. and most mealy Potato much depends on the ground on which they grow--more on the species of Potatoes planted--and still more from foreign seeds--and each may be known by attention to connoisseurs. or
. new lands and a sandy soil.
A roast Potato is brought on with roast Beef. and spread thin. known by the name of How's Potato. the red. a Chop. well dryed in the sun. in the spring removed from the cellar to a dry loft. and the yellow Spanish have their value--those cultivated from imported seed on sandy or dry loomy lands. a Steake. and of no use. is the most mealy and richest flavor'd. tho' the red or either will produce more in rich. and frequently stirred and dryed. or they will grow and be thereby injured for cookery. and if they rise they are addled. or the cook will be disappointed_. profit and easy acquirement. take rank for universal use. the yellow rusticoat next best. proved. The smooth skin. afford the richest flavor'd. and red rusticoat are tolerable. are best for table use. loomy.
We proceed to ROOTS and VEGETABLES--_and the best cook cannot alter the first quality. they are _good_ and _fresh_--if they bob up an end they are stale. if they lye on their bilge. kept from frost and dampness during the winter. they must be good.is to put them into water. as herein after prescribed.
the very smallest are the most delicate. make a good pie. All potatoes run out. good boiled with a boiled dish.
_Onions_--The Madeira white is best in market. to prepare a good table. the same ground. and I have heard that they renew their seed by planting and cultivating the _Seed Ball_. the largest are best. round hard onions are the best. or light gravel grounds.
It would swell this treatise too much to say every thing that is useful. and a good starch for many uses. the _white_ has a sickish sweetness. highest cultivated ground. The manner of their managing it to keep up the excellency of that root. instead of his amiable daughter.
. If no one treats on the subject. which takes rank of any known in any other kingdom. a fresh importation of the Spanish might restore them to table use.Fricassee. the _red_ is the richest and best approved. it may appear in the next edition. and not so fiery. grow on any ground. which is disliked by many. if you consult cheapness. which grows on the tine. on. and used at the first tables. water or wild fowl. and better and better year after year. or depreciate in America.
_Beets_. make an excellent stuffing for a turkey. that the Irish have preserved a genuine mealy rich Potato. but the high red. Onions grow in the richest. but I may be pardoned by observing. would better suit a treatise on agriculture and gardening than this--and be inserted in a book which would be read by the farmer. for a century. esteemed softer flavored. but best on loom. if you consult taste and softness.
and cut just above the ground. and preserving the bed. tho' used by the French. but it enfeebles the root: dig round it and it will be wet with the juices--but if cut above ground. while young or six weeks after sown. many cut below the surface. under an idea of getting tender shoots. rich in soups. sowed very thin._Parsnips_. similarly to Parsnips. they are richer flavored when plowed out of the ground in April. let them thaw in earth. are managed as it respects plowing and rich ground. and commonly more sticky and hard in the centre. they grow thrifty. middling fiz'd.
_Garlicks_. are better adapted to the uses of medicine than cookery. having stood out during the winter. if frosted. tho' they will not last long after. especially if with onions on true onion ground. six inches long. that is. They are good with veal cookery. they are cultivated best with onions. are a valuable root. the largest is best. and mixed with other seeds. or are nipped with frost. cultivated best in rich old grounds. so that they do not grow with heat. the growth of a day sufficient. are better than over grown ones. they may be kept any where and any how. and are not so prongy. your business is only to cut and dress. excellent with hash. and doubly deep plowed. The yellow are better than the orange or red. and just as the
. in May and June.
_Asparagus_--The mode of cultivation belongs to gardening. a foot long and two inches thick at the top end. _late sown_.
procure an old thin stave dry cask. of the three kinds.dew is going off. 6 inches asunder round the cask. the thickest and branchiest is the best. or in a bed by itself. (by slinging a rope round the cask) into the cellar.
. and a pleasurably tasted herb. is sown among onions. _Salmon_ coloured is the best.
_Parsley_. may be dryed for winter use. The turnip Raddish will last well through the winter. during the winter. then remove it. and in the spring transplant the roots in the bed in the garden.
_Raddish_. and much used in garnishing viands. _purple_ next best--_white_--_turnip_--each are produced from southern seeds. run an iron bar thro' the center of the dirt in the cask and fill with water. or send it back to nourish the root--its an excellent vegetable. leaving the branches outside. and thus continue on thro' the respective stories. then run the roots through the staves. and up to the top--take first a half bushel of rich garden mold and put into the cask. till the cask is full. or in any unused corner--or let stand upon the wharf. tho' a method which I have experienced. or the wash shed. is much better--In September I dig my roots. annually. where. the sun will either reduce the juice. let stand on the south and east side of a building till frosty night. bore holes an inch diameter in every stave. press the earth tight about the root within. They grow thriftiest sown among onions. it being filled. I clip with my scissars the fresh parsley. which my neighbors or myself have occasion for. Its an useful mode of cultivation.
but generally bitter. are cultivated like potatoes. plowing or digging them up with that view.
_Melons_--The Water Melons is cultivated on sandy soils only. the short. the purple spotted leaf is generally the tenderest. requires a page. a hard rine proves them ripe. can scarcely ever be totally eradicated.
_Horse Raddish_. seems at times rather to increase and spread them. or pickled---they like. which
. smooth and proper sized. they have a rankness. (tho' their stocks grow 7 feet high) and may be preserved like the turnip raddish. choose the bright green.
_Lettuce_. all Cabbages have a higher relish that grow on _new unmatured grounds_.
_Cabbage_._Artichokes_--The Jerusalem is best. if a stratum of land be dug from a well. it will bring the first year good Water Melons. round. are of many kinds. Note. fair skinn'd. the red cored are highest flavored. once in the garden. the prickly is best for pickles. and free from bitter--Your taste must guide your market. the white is difficult to raise and tender. above latitude 41 1/2. the rough skinned is best to eat. is best for Mangoes. is of various kinds.
_Muskmelons_. they are so multifarious. are various. if grown in an old town and on old gardens.
must have rich soils.
_The Yellow Savoy_.
The red and redest small tight heads. and tinges. like Indian Corn. other things with
. This is new. more than Turnips. only will do in old gardens. all Cabbages will mix. takes next rank. but a fact. they are easily cultivated. and altho' they do not head like the Dutch or Yorkshire. with the richest crinkles.
The _Green Savoy_. and crinkled. This observation has been experienced for years--that Cabbages require new ground. and frequently bro't to market in the fall. it will not boil well. best in plants.at times.
The _Early Yorkshire_. but will not last the winter. may be perceived by a fresh air traveller.
The gradations in the Savoy Cabbage are discerned by the leaf. and thickest Green Savoy. it will last thro' the winter. and a true gardener will. and which will not.
_The Low Dutch_. comes out black or blue. in the plant describe those which will head. is fine and tender. but will not last so long. they are culled. and participate of other species. and are high flavored. the richest and most scollup'd. falls little short of a _Colliflour_. yet the tenderness of the out leaves is a counterpoise. are best for _slaw_. they will not answer for winter.
_The Clabboard Bean_. will shell--must be poled.
_The Windsor Bean_. and may be grown on worn out grounds. good string.
_Six Weeks Bean_. and early bro't forward. is tough. as they may be raised by boys. but not universally approved equal to the other two. is a yellowish Bean. and needs no pole. are good for string beans. and tolerable. is easiest cultivated and collected. is best for winter use. what _they_ denominate the _Horse Bean_.
_BEANS.which it is boiled.
_The small White Bean_.
_Lazy Bean_. is rich. or shell Bean. is good only to shell.
_Frost Bean_. and excellent. I cannot but recommend the more extensive cultivation of them. is mealy when young.
. is an earlier. is profitable.
and scarcely bear exportation. or they run too much to vines. is produced first in the season--good.
_Marrow Fats_. and boiled immediately. they blossom. are tough and tasteless. green.
_Spanish Manratto_. requires a strong high bush. and is large. from three to five feet high. not equal to others. the pods are tender and good to eat.
_Peas_--_Green Peas. easily cultivated. will run.
All Peas should be picked _carefully_ from the vines as soon as dew is off. is large and bitterish. they
. should be set in light sandy soil only.
_The Crown Pea_. is a rich Pea. easily cultivated. needs no bush. a yellow small bush. yellow. and little worth in cookery.
_Sugar Pea_. shelled and cleaned without water. takes rank in point of flavor. is second in richness of flavor._Calivanse_. a black speck or eye._
_The Crown Imperial_.
_The Rondeheval_. are run out. purple and white on the top of the vines.
useful in Cookery. is used in Cheese and Pork. is most useful and best approved in cookery._
_Sweet Thyme_. and in Sausages and salted Beef.
_FRUITS. There are many different kinds. and to _garnish roast Beef_.
_Parsley_. altho' a spontaneous herb in old ploughed fields. but the large Bell Pear. yet might be more generally cultivated in gardens.are thus the richest flavored.
. and used in cookery and medicines._
_Pears_. is used in Turkeys.
_Summer Savory_. is good in soups and stuffings. is a high aromatic. and legs of Pork. ditto. but not generally approved. good in _soups_. excellent with bread and butter in the spring.
the yellowest is the best. are innumerable in their qualities. which is too common in America. &c. and guarded and protected it in a useless corner.
_Currants_. are good in sauces. are much improved in this country. and are highly useful in families. If the boy who thus planted a tree. and baked. and enrich our cookery. and ought to be more universally cultivated. are easily grown from shoots trimmed off from old bunches.
. on which 12 or 14 kinds of fruit trees might easily be engrafted. as all other fruits are by grafting and innoculation.sometimes called the Pound Pear. whilst the neglectful boy was prohibited--how many millions of fruit trees would spring into growth--and what a saving to the union. yet rigidly retain their own species. they flourish on all soils.
_Harvest_ and _Summer Pear_ are a tolerable desert. which might serve the two fold use of shade and fruit. The net saving would in time extinguish the public debt. and essentially preserve the orchard from the intrusions of boys. There is not a single family but might set a tree in some otherwise useless spot. and in the same town they differ essentially. was to be indulged free access into orchards. and carefully engrafted different fruits. and make good jellies--their cultivation ought to be encouraged.
_Hard Winter Pear_. and set carelessly in the ground. are still more various. excepting in the compactest cities.
may be cultivated--but until they can be dryed. Trifling attention only is necessary for their ample growth._ We now present the best approved methods of DRESSING and COOKING them. grow spontaneously in every state in the union. rare done is the healthiest and the taste of this age. and ten degrees north of the line of the union. and are a rich treat or desert. present the following
_RECEIPTS. Fish. The _Madeira_. are natural to the climate. while old tough beef will require more roasting. Vegetables. &c._
_To Roast Beef. are cultivated in gardens in this country. to baste with salt and water.
. Poultry. and to suit all tastes._
The general rules are. and until sugars are propagated._Black Currants_. tho' tender beef will require less.
Having pointed out the _best methods of judging of the qualities of Viands. _Lisbon_ and _Malaga_ Grapes. they are in a degree unprofitable. to have a brisk hot fire. and one quarter of an hour to every pound of beef. to hang down rather than to spit. pricking with a fork will determine you whether done or not.
send to table with a nice sallad. dust on flour. water-cresses. and serve with potatoes. baste it well. and before you take it up. green peas. if a leg. the chine. let be done more gently than beef._Roast Mutton. colliflowers. or lettuce. lay it some distance from the fire a while to heat gently. garnish with green-parsley and sliced lemon. saddle or leg require more fire and longer time than the breast. a 15 pound piece requires one hour and a quarter roasting.
. &c. baste with the dripping. mashed turnip.
_Roast Veal. and done more. and easily scorched. beans. or boiled onion. Garnish with scraped horse radish. add more butter and sprinkle on a little salt and parsley shred fine. stuffed or not.
Lay down to a clear good fire that will not want stirring or altering. or asparagus. baste with butter. especially the fat parts._
If a breast let it be cauled. or a colliflower. paper it._
As it is more tender than beef or mutton. fresh beans. caper sauce.
The same will answer for all Wild Fowl. dust flour over the bird and baste with the gravy. fresh Pork_ or a _loin of Veal_. summer savory.
. serve up with boiled onions and cramberry-sauce. hang down to a steady solid fire. put one third of a pound of butter into the gravy. one quarter of a pound butter.
_Water Fowls_ require onions. 2 eggs. pepper and salt (if the pork be not sufficient. parsley and sage._
Grate a wheat loaf. mangoes._
One pound soft wheat bread.) fill the bird and sew up. or Fowl. a little sweet marjoram. pickles or celery. 3 eggs. pepper and salt._To stuff a Turkey. and some add a gill of wine. a little sweet thyme. basting frequently with salt and water. one quarter of a pound salt pork. 3 ounces beef suet. finely chopped. fill the bird therewith and sew up.
_To stuff and roast a Turkey. and roast until a steam emits from the breast.
The same ingredients stuff a _leg of Veal. sweet marjoram.
add wine. salt and season to your taste--when done tender. 4 ounces butter. pepper. salt. (and sweet herbs if you like) 2 eggs moulded into the stuffing. Boil and mash 3 pints potatoes. and roast the bird. salt._
Boil the inwards tender._
Fill the bird with dry Oysters. well buttered and peppered. parboil 4 onions and chop them into the stuffing. put double quantity of grated bread.2.
_To smother a Fowl in Oysters.
The above is a good stuffing for every kind of Water Fowl. put into a deep dish and pour over it a pint of stewed oysters.
_To stuff and roast a Goslin. chop them fine. wet them with butter. and add parsley done with potatoes. add sweet herbs. Others omit the sweet herbs. which requires onion sauce. pepper. and sew up and boil in water just sufficient to cover the bird. fill and roast as above. garnish a turkey with sprigs of parsley or leaves of cellery: a fowl is best with a parsley sauce.
pepper and cayenne. the gravy in a separate vessel must be thickened and buttered and a spoonful of ketchup added. (and sweet herbs if you like them. lay it on
. 48 hours after stuff it with the following: one and half pound beef. (frequently adding water.) when done take out the leg. with a handful of green parsley. summer savory. pepper it. put butter in the pot and brown the leg. two pound grated bread. put in a little water and lay the leg on the scewers. add 3 ounces butter and 3 eggs.) one pound grated bread. put one ounce salt-petre. if baked in an oven.
_To alamode a round of Beef. chop all very fine. chop all fine and rub in half pound butter. then salt and pepper the leg and dust on some flour. one pound salt pork._To stuff a Leg of Veal. put into a sauce pan with a little water.) cut the leg round like a ham and stab it full of holes. if potted. half pound pork (salted. thyme. lay some scewers at the bottom of the pot. with a gentle fire render it tender._
Corn the leg 48 hours and stuff with sausage meat and bake in a hot oven two hours and an half or roast.
_To stuff a leg of Pork to bake or roast. and fill in all the stuffing._
To a 14 or 16 pound round of beef. salt._
Take one pound of veal.
scewers in a large pot, over 3 pints hot water (which it must occasionally be supplied with,) the steam of which in 4 or 5 hours will render the round tender if over a moderate fire; when tender, take away the gravy and thicken with flour and butter, and boil, brown the round with butter and flour, adding ketchup and wine to your taste.
_To alamode a round_.
Take fat pork cut in slices or mince, season it with pepper, salt, sweet marjoram and thyme, cloves, mace and nutmeg, make holes in the beef and stuff it the night before cooked; put some bones across the bottom of the pot to keep from burning, put in one quart Claret wine, one quart water and one onion; lay the round on the bones, cover close and stop it round the top with dough; hang on in the morning and stew gently two hours; turn it, and stop tight and stew two hours more; when done tender, grate a crust of bread on the top and brown it before the fire; scum the gravy and serve in a butter boat, serve it with the residue of the gravy in the dish.
_To Dress a Turtle_.
Fill a boiler or kettle, with a quantity of water sufficient to scald the callapach and Callapee, the fins, &c. and about 9 o'clock hang up your Turtle by the hind fins, cut of the head and save the blood, take
a sharp pointed knife and separate the callapach from the callapee, or the back from the belly part, down to the shoulders, so as to come at the entrails which take out, and clean them, as you would those of any other animal, and throw them into a tub of clean water, taking great care not to break the gall, but to cut it off from the liver and throw it away, then separate each distinctly and put the guts into another vessel, open them with a small pen-knife end to end, wash them clean, and draw them through a woolen cloth, in warm water, to clear away the slime and then put them in clean cold water till they are used with the other part of the entrails, which must be cut up small to be mixed in the baking dishes with the meat; this done, separate the back and belly pieces, entirely cutting away the fore fins by the upper joint, which scald; peal off the loose skin and cut them into small pieces, laying them by themselves, either in another vessel, or on the table, ready to be seasoned; then cut off the meat from the belly part, and clean the back from the lungs, kidneys, &c. and that meat cut into pieces as small as a walnut, laying it likewise by itself; after this you are to scald the back, and belly pieces, pulling off the shell from the back, and the yellow skin from the belly, when all will be white and clean, and with the kitchen cleaver cut those up likewise into pieces about the bigness or breadth of a card; put those pieces into clean cold water, wash them and place them in a heap on the table, so that each part may lay by itself; the meat being thus prepared and laid separate for seasoning; mix two third parts of salt or rather more, and one third part of cyanne pepper, black pepper, and a nutmeg, and mace pounded fine, and mixt all together; the quantity, to be proportioned to the size of the Turtle, so that in each dish
there may be about three spoonfuls of seasoning to every twelve pound of meat; your meat being thus seasoned, get some sweet herbs, such as thyme, savory, &c. let them be dryed an rub'd fine, and having provided some deep dishes to bake it in, which should be of the common brown ware, put in the coarsest part of the meat, put a quarter pound of butter at the bottom of each dish, and then put some of each of the several parcels of meat, so that the dishes may be all alike and have equal portions of the different parts of the Turtle, and between each laying of meat strew a little of the mixture of sweet herbs, fill your dishes within an inch an half, or two inches of the top; boil the blood of the Turtle, and put into it, then lay on forcemeat balls made of veal, highly seasoned with the same seasoning as the Turtle; put in each dish a gill of Madeira Wine, and as much water as it will conveniently hold, then break over it five or six eggs to keep the meat from scorching at the top, and over that shake a handful of shread parsley, to make it look green, when done put your dishes into an oven made hot enough to bake bread, and in an hour and half, or two hours (according to the size of the dishes) it will be sufficiently done.
_To dress a Calve's Head._ Turtle fashion.
The head and feet being well scalded and cleaned, open the head, taking the brains, wash, pick and cleanse, salt and pepper and parsley them and put bye in a cloth; boil the head, feet and heartslet one and quarter, or one and half hour, sever out the bones, cut the skin and
and fry in very hot butter till brown. cover close and stew half an hour in three quarts of water only.
A _Sea Pie_. of sweet herbs pulverized. pepper. laying the residue of the balls and hard boiled and pealed eggs into a dish. make a layer of the slices. one third part of the fryed balls and a pint wine or less. one pound butter. one pound grated bread. mince and season with above and work with 3 whites into balls._
Boil a shoulder of Veal. 4 ounces raw salt pork. drain the liquor in which boiled and put by.
_A Stew Pie. which dust with a composition made of black pepper one spoon. stew gently three quarters of an hour. salt. two spoons (sweet marjoram and thyme are most approved) a tea spoon of cayenne. make a layer of meat. and a layer of biscuit. clean the pot very clean or it will burn too. and butter half pound. To make the forced meat balls--take one and half pound veal. or biscuit dough into a pot. and cut up. put thereto. then dust with flour. when all is heated thro' take off and serve in tureens. and slices of raw salt pork. then a layer of slices with slices of veal and seasoning till compleated. garnish with slices of lemon. roll in flour.
. cover with the liquor.meat in slices. one or one an half inch diameter. then chop the brains fine and stir into the whole mess in the pot.
and dust on flour. with slices of pork. then joint the birds. which cover with a thick paste. wet with cold water. and while boiling. put thereto a layer of chickens and a layer of thin slices of butter. line the pot therewith. and put the pieces with the remaining one pound of butter. and stew moderately two and half hours. and add the gravy. cover tight with paste. parboil. the chickens with half a pound of butter. Roll one inch thick paste No. salt. open the crust. salt and pepper the pieces and inwards. A Foot Pie. and double at the rim or edge of the dish. lay in split pigeons. bake one and a half hour.
A _Chicken Pie_. thicken the residue of the gravy. one and half pound of butter rolled into paste.
Pick and clean six chickens. and half the gravy into the paste. doing thus till the pot is full or your ingredients expended.
_Minced Pies_. turkey pies.Four pound of flour. pepper. till the chickens and one and a half pound butter are expended. veal.
Or if your oven be poor. (without scalding) take out their inwards and wash the birds while whole. and when the pie is drawn. mutton or birds. 8 and cover a deep dish. add three pints water.
One pound neat's tongue.Scald neets feet. one third of a pound of Sugar.
Weeks after. then boil the feet till tender. one pint of wine. when you have occasion to use them. (or half of each) half ounce of cinnamon and mace--bake in paste No. carefully raise the top crust. when cold. one quarter of a pound of butter. which change daily during a week. make use of paste No. collect the meat into a bason. or currants. by this means you can have hot pies through the winter. put carefully together and serve up. chop fine. 3--bake three quarters of an hour. which warm with additional wine and spices to the taste of your circle.
_Tongue Pie_. and clean well. and sweeten to your taste. while the crust is also warm'd like a hoe cake. (grass fed are best) put them into a large vessel of cold water. to every four pound minced meat.
. one ounce of cinnamon. one ounce mace. and take away the bones. in proportion to size. and four pound apple raw.
_Minced Pie of Beef_. one pound of raisins. two pound of stoned raisins. and a little salt. chop all together very fine. add one quart of wine. one pound apple. and enrich'd singly to your company. add one pound of beef suet. 1. and with a round edg'd spoon.
_Apple Pie_. six pound of raw apple chopped also.
Stew and strain the apples. plums. chopped fine. in good cookeries. one ounce mace. mace. every one may relish as they like. 3. all raisins should be stoned. 3. 3. one pound beef suet.
_Currant Pies_. two pounds raisins.
All meat pies require a hotter and brisker oven than fruit pies. three fourths of an hour. they may alter to their wishes. bake in paste No. to every three pints.Four pound boild beef. black berries may be only sweetened.
_Observations_. one quart of Wine or rich sweet cyder. rose-water and sugar to your taste--and bake in paste No. without spices--and bake in paste No. And as it is difficult to ascertain with precision the small articles of spicery. and suit their taste.--As people differ in their tastes. and salted.
Every species of fruit such as peas. add cinnamon. grate the peal of a fresh lemon. raspberries. and cinnamon.
stir in one pound butter. 4 spoons rose-water.
No. full grown currants.
_A buttered apple Pie_. adding raisins or currants.Take green. 8 eggs. butter.
_A Rice Pudding_. butter or puff paste a dish and pour the above composition into it. interim beet 14 eggs. and one third their quantity of sugar. quarter and core tart apples. salt. 1. cover with the same. rose-water and spices to your taste. lay in paste No. gently raise the top crust. proceeding as above. add sugar. 2. and bake one and half hour.
Pare. 3. cool and add half a nutmeg. mace. bake as No. when drawn. cinnamon.
One quarter of a pound rice. wine or rose-water q: s:
PUDDINGS. Boil 6 ounces rice in a quart milk. 8 spoons rice boiled in a quarts milk. 3. bake half an hour. on a slow fire 'till tender. a stick of cinnamon.
. to a quart of milk (stirred often to keep from burning) and boil quick. add to the pudding when cold with sugar. when cooled add 8 eggs.
add 2 quarts milk and scald. fine and settled. cool and add 8 eggs. 4 ounces butter. add 2 eggs. q: s: bake 2 hours. bake.
_A Nice Indian Pudding_. or milk and water. 6. 4 ounces butter. Put 6 ounces rice into water. salt. is a material point. spice and sugar. let swell or soak tender. bake 2 and half hours. butter. stirring in a little butter. bake 2 hours. 6 or 8 eggs well beaten.
No. let stand till cooled. 1. cinnamon and a small nutmeg. allspice. Boil in water half pound ground rice till soft. add 7 eggs. sugar and spices. and sugar to your taste. when cool stir in a quart cream. sugar or molasses and spice q. whites and yolks and the spices. then boil gently. 1 pound raisins. 6 ounces butter. f.
N. salt. 2. The mode of introducing the ingredients. 2 quarts milk. 7 spoons fine Indian meal. 3 pints scalded milk to one pint meal salted. stir well together while hot.6 ounces butter. put cold into a hot oven. in all cases where eggs are mentioned it is understood to be well beat. 4. _A cheap one_.
No. and add cinnamon nutmeg. 3 pints scalded milk. bake one and half hour. 5.
No. half pint rice.B.
No. wine. half pound raisins. it will require two
and half hours baking. add 7 eggs. take half a nutmeg.
Cut half a loaf of bread in dices.
_A Sunderland Pudding_. bake in a quick oven one hour. put into a dish and cover with paste. bake slow 1 hour. oil or butter pans.
One pound soft bread or biscuit soaked in one quart milk. brass or bell metal vessel. Salt a pint meal.
_A Whitpot_. rose-water. 4 spoons fine flour. half pint cream.
No. one gill rose-water. cups. 1. wet with one quart milk. run thro' a sieve or cullender. three quarters of a pound sugar. secure from wet and boil 12 hours. 6 eggs. stone or earthern pot. sweeten and put into a strong cloth.
_A Bread Pudding_. Eat with sweet sauce. No.
Whip 6 eggs. bake three quarters of an
. or bowls. nutmeg or cinnamon. one pint cream and a little salt. one quarter of a pound butter. nutmeg and half pound of sugar. half the whites. pour thereon 2 quarts milk. one pound stoned raisins. 3.
one quarter of a pound of sugar.
_An apple Pudding Dumplin_. cinnamon and nutmeg to your taste. middling oven.
_A boiled Flour Pudding_. and serve up with sweet sauce. and a tea spoon of salt. 5 spoons of flour. beat and put to one quart milk.
_A Cream Almond Pudding_. wet a thick cloth and flour it.
. 9 eggs. take out.
_A Flour Pudding_. put into a strong cloth and boiled three quarters of an hour. beat 8 yolks and 3 whites. 7 spoons flour. and pour in the pudding. when cool. a little salt. and by degrees the cold cream and beat well together. boil hard half an hour. bake half an hour. strain and mix with one spoon flour one quarter of a pound almonds. add one spoon rose-water.
Boil gently a little mace and half a nutmeg (grated) in a quart cream.
One quart milk. pour over it melted butter and sugar.hour. settled.
a green lemon peal grated (if sweet apples. &c. Baked. one gill rose-water.
One pound apple sifted. one pound sugar. put on to paste No. lye in a cloth and boil two hours. three quarters of a pound butter. 7.Put into paste. Plumbs. half a pound sugar. one quarter of a pound butter. a cinnamon. one pound sugar.
No.) add the juice of half a lemon._
Are done the same way. Currants. quartered apples. 7 eggs (taking out 3 whites.
_Pears. 9 eggs.
_Potato Pudding_. mashed. 3 gills milk or cream.) 2 spoons rose-water. half a pound butter. half nutmeg.
_Apple Pudding_. 2. one quart sweet cream. raisins and citron some add. the juice of one lemon and the peal grated. serve with sweet sauce. 1. One pound boiled potatoes. One pound boiled potatoes. 10 eggs.
bake. beat all smartly together. or Winter Squash Pudding_. 5 or 6 eggs beaten and strained. rendered fine as meal. cinnamon and rose water to your taste. nutmeg. mix together. add 6 or 7 spoonsful of dry bread or biscuit. one spoon flour. 2 ounces sugar and butter each. boil and skin a good squash. pared.
_Carrot Pudding_. 5 eggs. salt and sugar to your taste.
A coffee cup full of boiled and strained carrots. take 6 large apples. half pint milk or cream. wine.
The above is a good receipt for Pompkins.
_Pompkin_. cored. and stewed tender. 2 do.
. will make it better. adding more moistening or milk and rose water. baked in a deep dish without paste.but good without them. and to the two latter a few black or Lisbon currants.
Core. or dry whortleberries scattered in. Potatoes or Yams.
_A Crookneck. and bruize it well. 2 spoons of rose-water.
One quart of milk. molasses. put it into rich puff-paste. 9 beaten eggs. 3 pints cream.
_A Lemon Pudding_.
_Orange Pudding_.No. 2.
. beat in half pound of fine Sugar. two of rose-water. 1. or roll soaked in cream. bake like a custard.
1. let soak and put to No. one gill of wine.
2. and put a pint of scalded white wine thereto. allspice and ginger in a crust. and with a dough spur. two naples biscuit or the crumbs of a fine loaf. which let be double round the edges of the dish. One quart stewed and strained. grate in the rinds of two Seville oranges. taking care not to burst them. mace. 4 eggs.
No. cut and squeeze them into the grated peals. then take two whole lemons. roll under your hand on the table till soft. Grate the yellow of the peals of three lemons. cross and chequer it. mix all together. half pint cream. add two spoons orange water. 7 or 3. nutmeg and ginger. 1 pint pompkin. 1. and baked in dishes three quarters of an hour.
Put sixteen yolks with half a pound butter melted. bake 1 hour. laid into paste No. Take ten ounces soft wheat bread. sugar.
and when baked--stick on pieces of paste. adding three quarters of a pound of melted butter.
. 1. rub in three fourths of it's weight of butter. beat all together till thorougly mixed. make a stiff paste.
No. (which let be very fresh and good) one pound fine sugar. roll in in six or seven times one pound of butter. Lay paste No.
No. 7 or 9 on a dish. 2. Bake near 1 hour. garnished thus.
No. and put to above. (twelve eggs to a peck) rub in one third or half. baked lightly on a floured paper. Rub six pound of butter into fourteen pound of flour. To any quantity of flour. This is good for any small thing. plate or saucers. 3.
5. cut with a jagging iron or a doughspur to your fancy. and fill with above composition.
_Puff Pastes for Tarts_. they may be served hot or cold. Rub one pound of butter into one pound of flour. eight eggs. and roll in the rest. make into paste. flowring it each roll. whip 2 whites and add with cold water and one yolk. add cold water.3. Beat four whites and eight yolks.
two ounces of fine sugar. 9. rubbing one third. 7. four whites beat to a foam. Rub one third of one pound of butter. beat well. water q: s: to make a paste. To one pound of flour rub in one fourth of a pound of butter wet with three eggs and rolled in a half pound of butter. in six or eight times.
No. add two yolks. wet with four whites well beaten. roll often.
No. Rub half a pound of butter into one pound of flour.
_Royal Paste_. One pound flour. three fourths of a pound of butter. excellent for tarts and apple cakes. Rub in one and half pound of suet to six pounds of flour. and a spoon full of salt. 8.No. 6. 5. wet with cream roll in.
. two and half pounds of butter--good for a chicken or meat pie. and rolling two thirds of the butter is best. and one pound of lard into two pound of flour. 4.
No. in nine or ten times one and half pound of butter.
_A Paste for Sweet Meats_.
No. Into two quarts flour (salted) and wet stiff with cold water roll in. roll in the residue of shortning in ten or twelve rollings--bake quick.
2. till curdled. and serve up. taking care that it don't boil into the cups. when cooled. putting into cups or dishes. two ounces of almonds. _Boiled Custard_--one pint of cream. a quartered nutmeg in a quart of cream. then stir in sweetening. add nutmeg. boil thick. stir in sweet wine. brandy.
3. add rice (well boiled) while boiling sweeten and flavor with orange or rose water. set to serve up.
Boil a little mace. or orange flower water.
_A Rich Custard_. warmed hot. boil well. and lade off into china cups.CUSTARDS. add six eggs.
4. grate in cinnamon and nutmeg. Put a stick of cinnamon to one quart of milk. some mace. or boil in water. rose-water and six eggs. One pint cream sweetened to your taste.
. Sweeten a quart of milk. wine. bake in tea cups or dishes. two spoons of rose-water--bake. two spoons of rose-water.
wine and sugar to your taste. strained and sweetened. and a little cinnamon--baked. lay in paste. 1. whip 3 eggs and stir in.
TARTS.Four eggs beat and put to one quart cream.
Stew and strain the apples.
_A Sick Bed Custard_. sweeten and salt a little. half a nutmeg. add cinnamon. put into paste No.
Stewed. squeeze thereon orange juice---bake gently. 9.
_Cranberries_. baked gently. rose-water.
_Apple Tarts_. laid into paste No.
Scald a quart milk. sweetened to your taste. bake on coals in a pewter vessel. and baked gently.
or saucers. and sugar sifted over them. 14 days. laid into a thin royal paste.
. with a gentle baking.B. 7. then take 6 pippins. must be buttered lightly before the paste is laid on. boil in 1 pint fair water till the pippins break._Apricots_. brushed with melted butter. laid into small shallow pans or saucers. put into a gallipot and squeeze thereto a fresh orange. change them daily in fresh water. one spoon of which.
_Orange or Lemon Tart_. quarter and core them. will be very good.
N. you can garnish with cut paste. like a lemon pudding or serve on paste No. pastry pans. If glass or China be used. and some superfine sugar sifted thereon. pare. with a spoon of the pulp of the pippin. then put the half of the pippins.
Take 6 large lemons. then cut slices and mince as fine as you can and boil them 2 or 3 hours till tender. rub them well in salt. put them into salt and water and let rest 2 days. but put in whole. as above. must be neither pared. boil all together one quarter of an hour. cut or stoned. with all the liquor to the orange or lemon. and add one pound sugar. have only a top crust.
9. take off the froth as it rises and put it into your syllabub glasses or pots.
Lay clean berries and sift over them sugar. take the whites of three eggs. grate in the skin of a lemon. then milk your cow into your liquor. and bake some what more than other tarts. of the sweetest cream you can get all over it. in proportion to the quantity of syllabub you make.
_To make a fine Syllabub from the Cow_. and they are fit for use.
Take two porringers of cream and one of white wine._Gooseberry Tart_.
Sweeten a quart of cyder with double refined sugar. pour half a pint or more. when you have thus added what quantity of milk you think proper. must be cut in two and stoned and done like a Gooseberry.
_Grapes_. cover with paste No. then whip it with a whisk. sweeten it to your taste. grate nutmeg into it. then berries and sugar 'till a deep dish be filled.
_A Whipt Syllabub_.
_To make a fine Cream_. mix altogether.
Take the juice of four large lemons. stir it all together one way over the fire till it is thick. strain it. stir it a good while before you put your juice in. grate a little nutmeg. put into it the peal of one lemon. stirring it all the while and skim it clean. when it is very hot.
_Lemon Cream_. put in a spoonful of orange flower water and rose water.
Take a pint of cream.
Take a quart of thick sweet cream and boil it two or three wallops. then take it off the fire and strain some juices of raspberries into it to your taste. and afterwards stir
. the whites of seven eggs and the yolk of one beaten very well. take out the lemon peal and pour it into china dishes. but not to boil. have cups ready and pour it in. and two sponfuls of wine. when you put it to it. beat up four eggs and two whites. sweeten it to your pallate. half a pint of water. a pound of double refined sugar beaten fine. set it on a gentle fire. that it may be almost cold.
Fill a dish with biscuit finely broken. one drachm nutmeg. you may perfume it (if you please) with musk or Amber gum tied in a rag and steeped a little in the cream. orange peal candied.
Mix one pound currants. wet with wine. (not too thick) over the rusk.
_A Trifle_. whip it up with a whisk and a bit of lemon peel tyed in the middle of the whisk. one pound of citron. (well dry'd) beat 21 eggs. 6 pound of flour. and put into glasses. and almonds bleach'd.
_Whipt Cream_. then sweeten it to your taste and when it is cold you may send it up. then pour a good boil'd custard. take off the froth with a spoon. and add with 1
. rusk and spiced cake. mace and cinnamon each.it one way for almost a quarter of an hour.
Take a quart of cream and the whites of 8 eggs beaten with half a pint of wine. garnish with jelley and flowers. and put a syllabub over that. a little salt.
CAKE. mix it together and sweeten it to your taste with double refined sugar.
3 half pints of cream and raisins.
_A rich Cake_. 1. 6 eggs work'd into 1 pound of flour.
Nine pound of flour. 9 eggs. q: s:
_Plain Cake_. or if new half an hour in the morning. 1 ounce cinnamon. 1 gill of wine.
Rub 2 pound of butter into 5 pound of flour. 1 quart milk.
. 1 ounce of spice. add 1 gill brandy. add them with 1 gill rose-water and 2 and half pound of loaf sugar.quart new ale yeast. to soak over night. work well and bake as loaf cake. 1 pint of wine. kneed up stiff like biscuit. 3 pound of butter. 1 quart emptins. half pint of wine.
_Another_. add 15 eggs (not much beaten) 1 pint of emptins. 3 pound of sugar.
To 2 and a half pound raisins. 1 pound of butter.
Three quarters of a pound of sugar. cover well and put by and let rise over night. 1 gill of rose-water. No.
_Loaf Cakes_. little salt. add yolks of eggs. molasses and shortening. shape as you please. and half pint of flower--bake before the fire. or Hoe Cake_. 1 pint of indian meal.
_Johny Cake. work up with cold water pretty stiff.
_Indian Slapjack_. peal and pound them. or baked in a pan which has been rub'd with suet. baked on gridles. or wet two thirds with boiling water. lard or butter. or fry in a dry pan. wine and melted butter work with flour into paste.
Scald 1 pint of milk and put to 3 pints of Indian meal. add salt. 4 eggs 4 spoons of flour. wine and sugar. Or scald with milk two thirds of the Indian meal.
Boil potatoes._Potato Cake_.
One quart of milk. and bake as above. bake and pour over these melted butter.
Whip 6 whites. 4 pounds of raisins. it will then require 2 hours baking. if large pans be used. Rub 4 pound of sugar. 6 pound of stoned raisins. 3 pound of butter into 12 pound of flour. 2 ounces of cinnamon. 2 pound of lard. Rub 6 pound of sugar. 1 dozen of eggs.No. 1. half a pint of wine. 2 small nutmegs. 1 pint of emptins. 3 spoonfuls coriander seed. 3 gills of brandy. rub your shortning and sugar half an hour. 2 ounces of cinnamon. add 18 eggs.
. 3 and a half pound of shortning. heat the oven with dry wood. for 1 and a half hours. during the baking. if the frosting be put on immediately it does best without being returned into the oven. 1 pint of milk. it injures and yellows it. a tea cup of coriander seed. 3 gills of emptins. Some return the frosted loaf into the oven. 1 gill of wine. add 3 pound of sifted loaf sugar and put on thick. and in proportion for smaller loaves.
_Another_. dry and roll the sugar fine. first having dried your flour in the oven. each pounded fine and sifted. as it comes hot from the oven. add one pint of brandy. To frost it. 2. it will render the cake much whiter and lighter.
_Another_. 1 quart of milk. (half butter and half lard) into 9 pound of flour.
2 and a half pounds of loaf sugar. 5. 1. rub in 4 ounces butter. put to 9 pounds of flour. allspice and orange to your taste. this curdle. half lard) 6 eggs. 3 pints emptins. 2 and a half pounds of raisins. warmed hot. and two large spoons of finely
. 1 pint of emptins. carroway or coriander seeds. add 18 eggs. or fennel. and bake well. (half butter. 3 pound of sugar. scum well and cool.
No. 4. 1 nutmeg.
_Cookies_. 2 pound of butter. 2 and a half pound of shortning. 3 pound of shortning. 1 pint of wine.
No. Five pound of flour. 3 of sugar.
_Another Plain cake_. 1 gill rose-water. add two tea spoons pearl ash dissolved in milk. 1 pint of emptins.
_Another_. 1 gill of brandy--baked like No.
One pound sugar boiled slowly in half pint water. 1 pint of milk and 3 pound of raisins. 1 ounce of cinnamon and 1 ounce of coriander seed. then two and half pounds flour. 2 gills brandy. Two quarts milk.No. Six pound of flour. 3. add a quart of sweet cyder. 15 eggs. 1 ounce of cinnamon.
and one and half pound sugar. before it is put in. bake fifteen or twenty minutes in a slack oven--good three weeks. the more the better.
_Molasses Gingerbread_. and cut or stamp into shape and size you please. warm the butter and molasses and pour to the spiced flour. put to four tea spoons pearl ash. if in winter.powdered coriander seed. four pound flour.
To three pound flour. bake slowly fifteen or twenty minutes.) knead well 'till stiff. bake brisk fifteen minutes. dissolved in half pint water. don't scorch. make roles half an inch thick and cut to the shape you please. softer and better when six months old. if put into an earthern pot. or damp room. one quart molasses. wet with above.
One table spoon of cinnamon. (if in summer rub in the butter. sprinkle a tea cup of fine powdered coriander seed. rub in one pound butter. dissolve three tea spoonfuls of pearl ash in a tea cup of milk. four ounces butter. they will be finer. roll three quarters of an inch thick. some coriander or allspice. tho' hard and dry at first. wash it with whites and sugar beat together.
Another _Christmas Cookey_.
. and dry cellar. the lighter and whiter it will be. kneed all together well.
Rub three pounds of sugar. Rub one quarter of a pound butter.
No. quarter of a pound of
_Soft Gingerbread to be baked in pans_. one pound sugar. bake 15 minutes. one pound butter. sprinkled with mace. 3. 4 ounces ginger.
No. two ounces ginger. 4 spoons rose water. add four eggs. one pound sugar. 1. bake as No.
_Butter drop do_. four eggs. one glass rose water. three small spoons pearl ash dissolved in cream. 4. or butter and sugar Gingerbread. knead it stiff. into four pounds of flour.
No. Three pound sugar. into one pound and a quarter flour. shape it to your fancy. Three pounds of flour. 2. half pound butter. two pounds of butter. a grated nutmeg. add 20 eggs. bake as No.
bake as No. one gill emptins. or raisins if you please) make into two loaves. it will bake in a slow oven in 15 minutes. and spices to your taste. one doz. 1. one glass rose water. watch it well.
One pound sugar. bake one and half hour.
. spices to your taste.
Whip half pound butter to a cream. cover with paper. one glass wine. rose water one gill. put into pans. one pound or ten eggs. nine eggs. one pound flour. add 1 pound sugar. all worked into one and a quarter pound flour. one pound butter. half gill rose-water.
_Queens Cake_. 12 or 16 minutes.
Rub one pound sugar. eggs.
_A cheap seed Cake_. melted in one pint milk. ten eggs. rub into three pounds flour.
_Pound Cake_. into which pour one pound butter. and bake in a quick well heat oven. half an ounce allspice into four quarts flour. (carroway seed and currants.ginger.
till very light. and put the whole to one and a quarter of a pound flour. one do. three quarters of a pound sugar.
One pound butter. a little mace.
Half a pound sugar.
_A light Cake to bake in small cups_._Another (called) Pound Cake_. add the yolks and beat together. two do. four eggs mixed and beat with your hand. whip ten whites to a foam. one do rose water.
Work three quarters of a pound butter. one glass wine. one pound of good sugar. cinnamon and currants. half pound butter. add one glass wine. rubbed into two pounds flour.
_Shrewsbury Cake_. add one spoon rose water. emptins. rubbed into two pounds flour. a nutmeg. half a pound butter. put the composition to one pound flour.
_Soft Cakes in little pans_. 18 eggs and a nutmeg.
One and half pound sugar. 'till very white. roll into small cakes--bake with a
. rose water. if yet too soft add flour and bake slowly. 2 of brandy.
1. as above. and bake.
One pound sugar.
No. sugar must be dryed and rolled fine.
RUSK. In all cases where spices are named. half pound butter. to four pound flour. rubbed into 5 pounds flour. add pint milk. 9 eggs. Rub in half pound sugar. one quart emptins and wet with milk. pint emptins. add to 14 ounces flour. one pound butter. beat for an hour. cinnamon or coriander. One pound sugar.
_Diet Bread_.C. 12 eggs. one do. one pint emptins. fast.--_To make_. flour.
No. spoonful rose water. bake in pans ten minutes.
No. one pound butter. 2.
No. when risen well.B. One pound sugar.light oven. six eggs. sufficient to bake. P. eggs well beat or whipped into a raging foam. bake quick. rubbed into 6 or 8 pounds of flour. wet soft with milk. it is supposed that they be pounded fine and sifted. Put fifteen eggs to 4 pounds flour and make into
. dryed in an oven. 4. 3. rusk.
_Butter Biscuit_. roll into small cakes and let it stand on oiled tins while the oven is heating. or one top of another. One pint milk. in sponge. 5. bake 15 minutes in a quick oven. be of a sufficient
. not hot.
One pound flour. one egg. one quart milk. and in the same proportion. wet with milk and break while oven is heating. one pound sugar.
One pint each milk and emptins.
No. add luke warm. put as much flour as they will wet. one pint emptins. in morning. to be laid over night in spunge. a spoon of cinnamon. while hot. then wash the top with sugar and whites. laid into flour. in another pint of milk. 12 eggs. one pound sugar. and bake double.
No.large biscuit. gill emptins. and knead into as much flower as will with another pint of warmed milk. melt three quarters of a pound butter. next morning add one pound butter melted. let it stand till very puffy or light. 6 Three quarters of a pound butter. one ounce butter. and beat till it rise well.
or till it is thick.
. one pound sugar.
Take a peck of Quinces.
Four yolks. cut up two oranges and mix with the quince. put the sugar into the sirrup. boil the liquor an hour and an half. one pound flour. add one and a quarter pound sugar to every pound of quince. set them in a dry cool place. then put them in a stone pot for use. in 3 quarts water.
_A Butter Drop_. strain it through a coarse hair sieve.
_For preserving Quinces_. baked in tin pans. boil parings and cores with two pound frost grapes.
_For preserving Quinces in Loaf Sugar_. two spoons rose water. if you wish to have them whole. pare then. two whites. a quarter of a pound butter.
PRESERVES. put the quinces into the sirrup. scald and skim it till it is clear. a little mace. take out the core with a sharp knife. hang them over a gentle fire for five hours.consistance to make soft--some melt the butter in the milk.
_Currants_ and _Cherries_ may be done in the same way.
_The American Citron_. then take them out with a fork. hang them over the fire. then put them in stone pots for use. set them in a cool place for use. quarter or halve them. with one quart of water.
_For preserving Strawberries_. when you have done the whole turn the sirrup into the pot. scald and skim it till it is very clear. then take them out gently with a fork and put them into a stone pot for use.Take a peck of Quinces. squeeze them through a cloth.
Take two quarts of Strawberries. pair them. put it into a sauce pan.
. by adding a little more sugar. then put in your Quinces. if you like. let them boil in the sirrup for half an hour. put them into a kettle of cold water. take their weight of loaf sugar. when cold. take two pound of Strawberries with stems on. put as many Strawberries into the dish as you can with the stems up without bruizing them. scald and skim it. put into a bell-metal kettle or sauce pan. set your sauce pan on a chaffing dish. when hot. add oranges as before if you like. add half a pint of water and two pound of sugar. boil them till they are soft. let them boil for about ten minutes.
one pint of water. strain it through a coarse hair sieve. and cover them with oil. Pears. pour your sirrup over them. boil it. pick all the largest out. and just as they begin to turn. then take them up and bruize them. take them off the fire. lay a piece of white paper over them. put three quarters of a pound of sugar and a pint of springwater. take two pound of loaf sugar. to the other third put as much water as you think will cover them. boil and skim them. put them into bottles with wide mouths. then put it into pots for use. let it boil gently for four hours. just give them a scald. then throw in your fruit. then put them over the fire.
To two pounds of quinces. for tarts or pies_. when the fruit is boiled very soft. or Damsons &c. and then put it
_To make Marmalade_. and boil them till they are tender. put it all into a kettle. and to every quart of this liquor put a pound and a half of sugar. then put them into the liquor.
Gather them when full grown. and when cold. Plumbs. save about two thirds of the fruit. let it boil three quarters of an hour.
_To keep White Bullace.Take the rine of a large watermelon not too ripe cut it into small pieces. and skim it very well.
draw from them a pint of juice when it is strained. and let them stand in the sirrup till they are thoroughly warm. and put in the bottles with care.
_To preserve Mulberries whole_. so put them by in the sirrup till next day. and not ripe. or wax them close and thick. or Plumbs_
Gather them when dry. wet the sugar with the pint of juice. wet not the corks. they are done enough. and cork them close with new corks. do them but half enough. but let the water come up to the necks. do not take them up till cold. then boil them gently again: when the sirrup is pretty thick.
_To preserve Goosberries. then pitch the corks all over. full grown. then put a kettle of water on the fire.
.into your pots or saucers.
Set some mulberries over the fire in skillet or preserving pan. then take three pounds of sugar beaten very fine. then set them on the fire. then set them in a cool dry cellar. and will stand in round drops when it is cold. pick them one by one. so put all into a gallipot for use. boil up your sugar and skim it. and let them boil very gently. put them into glass bottles that are very clean and dry. Damsons. put in two pounds of ripe mulberries. make a gentle fire till they are a little codled and turn white.
or according to your quantity of fruit. when the sirrup jellies. and put them in long wide mouthed bottles: to half a dozen peaches take a quarter of a pound of sugar. skimming them
. peel them and codle them again. then stone what you can whole._To preserve Peaches_. and lay them down when cold. and give them a light boiling. then take the weight of your apricots in sugar. till they be clear. set them on the fire to boil slowly. it is enough. take you plumbs before they have stones in them. and fill the bottles with brandy. and take the liquor which you boil them in. pour it over your peaches. till they are as green as grass. taking of the scum as it rises. and put them in cold water.
Take your apricots and pare them. and put cut paper over them. then take up the apricots.
_To preserve Apricots_. then codle them in many waters. give them a light boiling in a pint of water. and cover them with the jelly.
Put your peaches in boiling water. just give them a scald. you must take the weight of them in sugar and make a sirrup. put to your sugar a pint of water. and boil it till it comes to a sirrup. and your sugar. stop them close. and keep them in a close place. Or. then dry them in a sieve. which you may know by putting a pin through them. clarify it. take them out. then put them in. but don't let them boil.
pick out the seeds. then put them in again. wet your sugar with a little water.often. put in your other sugar and your cherries.
_To preserve Cherries_. take them off two or three times and shake them. and take the weight of them in sugar. and keep them for use. take heed of breaking them. take them up.
_To preserve Raspberries_. then boil them softly. and put in your berries. and put them on again. and when they are cold. till all the sugar be melted. take to
Chuse raspberries that are not too ripe. and the sirrup will stand. melt some sugar in it.
Take the weight of the currants in sugar. and when they are of a good colour. Put them up in glasses.
_To preserve Currants_. and boil the sirrup till it be thick enough. and they will be very green. one pound and a half of sugar. and let them boil softly.
Take two pounds of cherries. when it is melted. when they are clear. they are boiled enough. and let them boil fast. and skim them. put them up in glasses. half a pint of fair water. then boil them fast.
wipe them clean. and take them up. then codle them in many waters till they are as green as grass. which you may know by putting a pin through them.
_To keep Damsons_. set the bottles into a cold place. let the sirrup boil. a pint of water. so as
. pick them off carefully. to boil slowly till they be clear. let the water boil slowly for half an hour. set them on the fire. put the bottles into cold water. then put them in. and they will be very green. skim them.
Take your plumbs before they have stones in them. put them into snuff bottles. and the sirrup thick enough. hang them over the fire. half a pint of water. take them off. peel them and coddle them again. then put them on again. put them up in glasses. put nothing into the bottles but plumbs. you must take the weight of them in sugar. and when they are cold. put them up in glasses and keep them for use. skiming them often. and when they are clear. nor water. then put in your currants and let them do very leisurely. let them heat slowly. let it melt.
Take damsons when they are first ripe.a pound of sugar. they will keep twelve months if the bottles are stopped tight.
_To preserve Plumbs_. stop them up tight so that no air can get to them. when the water is cold take out the bottles.
and lay on the jelly. cut white papers just the bigness of the top of the pot. boil them till they are very tender. take the other half of the sugar. then skim the skum off as fast as it rises. then cover the top of the pot and prick it full of holes. They will not keep long after the bottles are opened. take it out and strain the juice through a coarse hair sieve. dip those papers in brandy. let it boil half an hour. lay them a draining.no air nor water can get to them. then put in your peaches.
Take the fairest and ripest peaches. set it in a kettle of boiling water. set it in a dry place. then split and stone them. pare them into fair water. the plumbs must be hard. of one half make a very thin sirrup.
_To dry Peaches_. keep stirring it all the time till the sugar be melted. When the jelly is very clear and fine. put them in a stone jar. set it over a fine quick fire in a preserving pan. you may put some into glasses for present use. and boil it almost
. to a pint of juice put a pound of sugar. boiling them till they look clear. take their weight in double refined sugar. stop it close.
_Currant Jelly_. when cold. pour it into earthern or china cups. or a bell-metal skillet.
Having stripped the currants from the stalks. halfway the jar.
pouring it upon them scalding hot.
_To pickle Barberries_. and let them lie all night then lay them on a glass. and make a brine strong enough to bear an egg. and take one part of mustard and two parts of vinegar. then pick the worst of your barberries and put into this liquor.
_To pickle or make Mangoes of Melons_. and keep them close slopped. and wash them clean with cold water. a little ginger and nutmeg sliced. if they are sugared too much. then pour it boiling hot on the melons. let the first sirrup be very thin. of each an equal quantity. as many as you please. and set them in a stove. and the best into glasses. then take a clove of a garlick. to every quart of this liquor. enough to cover them. then take them out. filling them up with mustard-seeds. then boil your pickle with the worst of your
Take green melons. a quart of water to a pound of sugar. and a little whole pepper. then lay them in an earthern pot with the slit upwards. put in half a pound of cheap sugar. slit them down on one side. let them stand five or six days. put all these proportionably into the melons. till they are dry. scrape them well in the inside.to a candy. then put in your peaches. take out all the seeds.
Take of white wine vinegar and water. wipe them with a wet cloth a little. keeping them down under the brine.
put a quarter of a pound of white salt. tie on a bladder and leather. then strain them out into a cullender. in a little of the pickle. boil a little fennel. when cold. let it stand to cool and settle.barberries.
Let your cucumbers be small. strong enough to bear an egg. white pepper corns.
. put them into jars. stive them down close. long pepper. and stive them down for twenty four hours.
_Alamode Beef_. boil the pickle and skim it well. wringing it to get all the colour you can from the barberries. and take the best white wine vinegar. with a few vine leaves. fresh gathered. boil it till it looks of a fine colour. and then clap the cucumbers in. and races of ginger.
_To pickle Cucumbers_. and skim it very clean. and as soon as they begin to turn their colour. then strain it through a cloth. and then pour it upon your cucumbers. and cover it close with a bladder or leather. put a little bit at the top of the pot or glass. and dry them well with a cloth. then let it stand to be cold. before you strain it. then pour it clear into the glasses. and free from spots. diced mace. and a little salt. (as much as you please) boil them up together. with cloves. To every half pound of sugar. then make a pickle of salt and water. and when cold. nutmeg.
then stick whole cloves into the beef. it will be much better than to boil. with two eggs very fine. if the round be large it will take three or four hours to bake it. that there be no small snails.
In dressing all sorts of kitchen garden herbs. cut holes in your beef. if you wish to have the beef round when done. take care they are clean washed. and one ounce of cloves pounded. then put it into a two pail pot. and add a jill of wine. then hang it over the fire and soak it six hours in scalding water. chop them up. to put your stuffing in. and that all coarse outer leaves. and the tops that have
. add sweet marjoram. season very high with salt and pepper. and let it scald for one hour. chop them all together. then shift it into clean warm water. and one jill of wine. the soft of half a loaf of wheat bread. half pound of butter.
_For dressing Codfish_. or caterpillars between the leaves.
Put the fish first into cold water and wash it. summersavory. sage. put it into your pot with two or three quarts of water. put it into a cloth and bind it tight with 20 or 30 yards of twine. parsley. boil four eggs very hard.Take a round of bee£. with sticks at the bottom. and stuff it with half pound pork.
_To boil all kinds of Garden Stuff_.
Take your beans and string them. fill the necks almost to the top. and put them into a cullender to drain. cut in two and then across. dry them very well. they will be soon done and they will look of a better green than when growing in the garden if. fill them. when you have done them all. then spread them on.
. sprinkle them over with salt.received any injury by the weather. that your pot or sauce pan be clean.
_To boil broad Beans_. be taken off. cork them. care must likewise be taken. or grease. then by a cloth four or five times double on a table. them break in two and dress them in the same manner. next wash them in a good deal of water. shell them. as soon as your water boils put them in and make them boil up quick. put them in a cullender to drain.
_To keep Green Peas till Christmas_. stir them together. tie a bladder and a leather over them and set them in a dry cool place. and free from sand. cover them with mutton suet fat when it is a little soft.
Take young peas. and have your bottles ready. only break off the ends. they are very young.
_To boil French Beans_. well tinned.
as you scrape them. garnish the dish with boiled parsley and send plain butter in a cup or boat.
First cut the white ends off about six inches from the head.
When your peas are shelled and the water boils which should not be much more than will cover them. strain them off.Beans require a great deal of water and it is not best to shell them till just before they are ready to go into the pot. when your water boils. and toast it brown on
. strain them off. and after a little soaking. and stir them about. and boil them up quick. they are done enough. put them in. as soon as they boil put in a piece of butter as big as a walnut. throw them into a pan of clear water. make them boil up quick. for a toast. when the water boils put them in with some picked parsley and some salt. and sprinkle in a little salt. put them in with a few leaves of mint. when you see them begin to fall. cut a slice of bread. when they are done enough.
_To boil Asparagus_.
_To boil green Peas_. shake them till the water drains off. tie them up in small even bundles. send them hot to the table with melted butter in a cup or boat. but by over boiling they will lose their heads. and scrape them from the green part downward very clean.
. that the water may drain off. let your water boil. two gallons of molasses. and send it to table as hot as you can. cut it into quarters. then let it stand and work one week. and next your cabbage with a little more salt upon it. add one spoonful of molasses to every bottle. cut an orange into small pieces. and stick them between for garnish. then shake it well together. when it is drawn off to bottle. dip the toast in the asparagus water. take it up carefully. take up your cabbage into a cullender. cut it in halves.both sides. dissolved in one quart of water.
Take four ounces of hops. and when the stalk is tender. eight ounces of essence of spruce. if small.
If your cabbage is large. with the white ends outwards. or sieve. if very warm weather less time will do. strain the hop water then add sixteen gallons of warm water. add half a pint of emptins. when your asparagus is done. pour a little melted butter over the heads. make your water boil as soon as possible. let them boil half an hour in one gallon of water. and lay it in the bottom of your dish.
_For brewing Spruce Beer_. then lay the heads of the asparagus on it. put it in a clean cask. then put in a little salt.
_To boil Cabbage_. Savoys are dressed in the same manner.
_Emptins_. 5. for one pound butter.
ADVERTISEMENT. No. they will keep well cork'd in a bottle five or six weeks. and entrusted with the receipts. till after publication. Rice pudding. to prepare them for publication. let it boil about fifteen minutes. the person that was employed by her.
Take a handful of hops and about three quarts of water. which were highly injurious to them. not having an education sufficient to prepare the work for the press. then make a thickening as you do for starch.
. and injure the sale of the book) did omit several articles very essential in some of the receipts. by the following
ERRATA. No. when cold put a little emptins to work them. add 6 ounces sugar. (with a design to impose on her. but she has removed them as far as possible. and placed others in their stead.
The author of the American Cookery. 2. without her consent---which was unknown to her.
Page 25. read half pound--for 14 eggs read 8. strain the liquor. after half pint rice.
read 18 pounds. boil only 6 hours.
Potato pudding. for 9 pounds of flour. 1. No. for 8 yolks and 3 whites.
In all Puddings. Plain cake.--A boiled flour pudding. put in scalding milk. 9 spoons of flour. read 9 spoons of flour. read 8--boil an hour and half. A cream almond pudding. for 1 quart of emptins. No. 3. read 8 eggs.
Page 27. add a pint flour to each. for 1 spoon flour. the white of eggs only are to be used.
Page 33. for 12 eggs read 6. where cream is mentioned.
. boil an hour and half.
Page 35. Another plain cake. No. No.Page 26. 2. milk may be used. 3. bake an hour and half.
Page 29. 5. Puff pastes for tarts. read 1 pint. No. A nice Indian pudding.--A flour pudding.