Kitchen directory, 1869

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\aired, and even life lost sometimes, by usmg imperfect, unripe, «^ ^^ g articles of food. The same money's worth of a smaller amount f^J^j^ , nutritiou^^more healthful, and more invigorating than a much

of an inferior quality. Therefore, get good food, and itil used. Remember that

Fresh meats should be kept in a cool place, but not freezing or in actual contact , with ice. '

Flour and meal should be kept in a cool, dry place, with a space of an inch or more between the floor and the bottom of the barrel.

SuQARS. - Havana sugar is seldom clean, hence not so good as that from BrazQ, Porto Rico, and Santa Cruz. Loaf, crushed, and granulated sugars have most sweetness, and go further than brown.

Butter for winter use should be made in mid-autumn.

Lard that is hard and white, and from hogs under a year old, is best. |

Cheese soft between fingers is richest and best. Keep it tied in a bag hung in a > cool, dry place. Wipe off the mold with a dry cloth.

Rice, large, clean, and fresh-looking is best

Sago, small and white, called *^ Pearl," is best.

Coffee and tea should be kept in close canisters, and by themselves. Purchase the former green ; roast and grind for each day's use.

Apples, oranges, and lemons keep longest wrapped close in paper, and kept in ; a cool, dry place. Thaw frozen apples in cold water.

Bread and cake should be kept in a dry, cool place, in a wooden box, aired in ' the sun every day or two. I

All strong- odored food should be kept by itself, where it can not scent the house. '

Bar-soap should be piled up with spaces between them in a dry cellar, having the \ air all around it to dry it for months before using ; the drier, the less waste.

Cranberries kept covered with water will keep for months in a cellar.

Potatoes spread over a dry floor will not sprout. If they do, cut off the sprouts often. If frozen, thaw them in hot water, and cook at once. By peeling off the I skin after they are cooked, the most nutritious and healthful part is saved. i

Corned beef should be put in boiling water, and boil steadily for several hours. \

Hominy or ^^ samp" should steep in warm water all njj^ht, and boil all next day in an earthen jar surrounded with water.

Spices and peppers should be ground fine, and kept in tin cans in a dry place. A good nutmeg " bleeds" at the puncture of a pin. Cayenne pepper is better for all purposes of health than black. *

Beans, white, are the cheapest and most nutritious of all articles of food in thj country. The best mealy potatoes sink in strong salt water.

Hot drinks are best at meals ; the less of any fluid the better. Any thing c arrests digestion on the instant. It is hurtful and is a wicked waste of food t» eat without an appetite.

All meats should be cut >* 7^fSff |jyMffi * ft^^ ^^^ children,

same amount of fU;omaGh/'4^-^TM|^WpBPT^aB|!y-^ ^ amount of food ^

> ?-

Ije digested perfectly withe preciable discomfort in an] irigor to the system, than giving nausea, fullness, acij

Milk, however fresh, pnr^

3r two, is generally hurtful to invn

^- » , mely, without l triment, stren sit to require ^

/each meal, /

^y persons, as it ter

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TUB ^ 1^

AMERICAN HOUSEWIFE

AXD

KITCHEN DIRECTORY.

ooMTAixnro thb mom

VALUABLE AND ORIGINAL RECEIPTS,

IS ALL THK VAKIOOS BRANCHES OF COOKSBT ;

TOavrKB& WITH

A COLLECTION OF MISCELLANEOUS RECEIPTS

AMD

IMrections Selatiye to Hotuewifery.

^^i^>^^^\ ^ >^ ^i ^ H ^^^S^*^^^k^ ^

NEW YORK : DICK AND FITZGERALD, PUBLISHERS,

No. 18 ANN STREET. 1869.

J

n-

HARVARD COLLEGE LIBRARY

BEQUEST OF

MRS. CHESTER W. GREEMUUGH

SEPTEMBER 20, 1926

A Si

PREFACE.

Txs writet does not deem an j apologj neeeatarjr fi>r adding anocner to tlw Ioqa M of gaatronomic worka, proyided she has accomplished the desirable object ot pioducing a Cook Book which shall commend itself to all persons of true tMt»- thiit 9 to say, those whose taste has not been vitiated by a mode of cooking contra Tf to her own. Although not a Ude or a Kitchener, she does profess to have suff! dest knowledge of the culinary art, as practised by good Jhneriean eook9y to InaCJTuct those not versed in this truly interesting science.

The inefficiency of most works of this kind are well known to all ezperienceu liousekeepers, they being generally a mere compilation of receipts, by those who kave nopracticai knowledge of the subject, and are consequently unable to judge of their correctness, or to give the necessary directions fox putting the ingredients together in the right manner. A conviction that a good prtxeticeU Cook Book was much needed, induced the writer to exert herself to supply the deficiency. Sh> does not luretend to infallibility, but having taken a great deal of pains to have eack receipt as correct and nice as possible, she trusts that they will generally give sat- isfaction.

The mode of cooking is such as is generally practised by good American house keepers, and the receipts embrace all the various branches of the culinary science, from preparing the most simple vegetables or broths, to making the most delics cake, creams, sweetmeats, kjc. The writer has endeavored to combine both eeon> omy and that which will be agreeable to the palate, but she has never suffered the former to supersede the latter. This book is intended for all classes of society, em* bracing receipts both for rich and plain cooking, and written in such a plain mab> aer, that the most unskilled need not err. Placed in the hands of any servant of eommon capacity, who can read, it will set aside the necessity of those frequent applications for directions, with which the patience of housekeepers is often tried. The experienced cook may smile at the minuteness of the directions ; but, if she has witnessed as much good food spoiled by improper cooking as the writer of these receipts, she will not think she has been too explicit.

In regard to the seasoning of food, it has been found impossible to give any exact rules, as so much depends upon the quality of the seasoning and food. The cook should be carefUl not to have the natural flavor of the food overpowered by the seasoning ; and where a variety of spices are used, no one of them should pre* lominate.

Independent of the receipts for cookery, we have annexed a collection of mls> ^llaneous receipts relative to housekeeping, which, together with the copious Qlustrations and directions for carving, we trust will reader it of superior useful-

aess

In conclusion, the writer would give her sincere thanks to those of her -fiiends vho have kindly furnished her with their choice and valuable receipts : and to those into whose iiands the book may fall the would ask a fair trial o'them baton wssing Judgment.

CONTENTS

»9

P1.OB

MBAT

1 Observadonfl respftcUn; Meat

S Roast Beef, . . 10

8 Beefsteak, 10

4 Alamode Beef - .11

5 Beef Liver, . il

6 To Corn Beef, 11

7 Mutton, ... 12

8 Veal, . 13

9 Veal Cutlete, . 13

10 Calf's Head, . . 14

11 Force Meat Balls, 14

12 Calf's Feet, . . .14 18 Calf's Liyer ud Heart, 15

14 Collops, ... 15

15 Flaw, . - . .15 Id Fillet of Veal, . . .15

17 Lamb, . .' 16

18 Shoulder of Lamb, GziUid, 16

19 Lamb's Fry, 17 90 Turkey, 17

21 Goose, . . 18

22 Chickens, . .18

23 Fricassee, . 18 84 Pigeons, . 19

25 Ducks^ . . .19

26 Baked or Roast Pig, . . 19

27 Sweet Bread, Lirer, and Heart, 20

28 Pressed Head, . . 20

29 Souse, . . 20 80 Tripe, . 21 SI Sausages, . . 21

82 To Cure and Cook Hams, - 21

83 To Salt and Smoke TongiMi, 22

84 Curries, ... 22

If BAT nsi.

35 Chicken Pie, . 22

86 Beef and Mutton Pfe, . 28

87 Cmeken and Veal Pot Pie, 23

88 To FriKzIe Bsef; . 24 ao Warmed'Oyer Meats, . - 24 ^ 4 Ragout of Cold Veal> 25

OBATIBI AHD lAnCSS.

41 Brawn Butter, . - 85

42 Burnt Butter, . . 25 48 Reasc Meat Orary, 25 M Sauce for Fl«l|, StiUA uA Cold

Meat, . .26

No.

VMXk

ORATIBS AMD SABOBS

45 Wine Sauce for Mutton and Van-

Ison, . .81^

46 Rice Sauce, 2C

47 Oyster Sauce, . 26

48 Celery Sauce, . it

49 Brown Sauce for Pouhnr, 27

50 Savory Jelly Sauce for Cold Meat, 27

51 Liyer Sauce for Fish, . ' 27

52 Lobster Sauce, . . 27

53 Chicken Salad, . . 28

54 7 iirtle, or Calf's Head SaHCe, 88 53 Apple and Cranberry Sauce, 38

56 Pudding Sauce, . 28

57 Tomato Soy, . . 89

58 Tomato Catsup, . 29

59 Mushroom Catsup, . . 29

60 Walnut Catsup, . 80 §1 Curry Powder, . 81

62 ¥:«9ence of Celery, . . 30

SOITN.

63 Soup Herb Spirit, - - M

64 Plain Veal Soup, . . 80

65 Mock Turtle, or Calf's Head

Soup, . . 81

66 Beef and Black Soup, . 81

67 Chicken and Turkey Soup, 81

68 Oyster Soup, . - 38

69 Pea Soup, . 88

70 Portable Soup, 88

VABIOUS MXTHODS OW C00XIB9 BOOS.

71 To Boil Eggs,

72 Omelet,

73 Poached Egga,

88

29

ruH.

74 Directions for Broiling, Boilinf ,

and Frying Fish, . 84

75 Chowders, . . .85

76 Baked Fish, . 89

77 Codfish, . 88

78 Cod Sounds and Ibngnes, . 80

79 Halibut, . . 98

80 Bass, ... 80

81 Black Fish, . . .86

82 To Cook Shad, or Bait iham fbr

winter use, . 89

88 Sturgeons, - 07

CONTILNTS.

No

Fua.

84 Fish Cakes,

85 Ftoh Balls,

88 Lobsters and CrftM.

87 Scollopsi

88 Eels, Trout, . Clams,

n To Stew Oysten, 92 To Pry Oysteri, 98 Oyster Paneakds, 94 Oyster Pies, fQ Scolloped Oysters,

SOXTABLU.

9C

Pa«*

87 9i 87 88 88 88 48 89 8d » 38 Id

96 Potatoes,

97 Potato Snow Balls, 96 Turnips,

99 Beets, . .

too ParsnTps and Carrots, tOl Onions, .

102 Artichokes,

103 Squashes,

104 Cabbage and Cauliflowers.

105 Asparagus,

106 Peas,

107 Sweet Corn,

108 To Bake and Boil Beanri,

109 Greens,

110 Salads,

111 To Prepare Cucumbers far

Eating,

112 To Stew Mnslirooms,

113 To Cook Egg Plant,

114 Celeriac,

115 Salsify, or Vegetable Oyster, .

116 Tomatoes,

117 Gumbo, .

118 Southern Method of Boiling ftlce,

PICKLBS

119 General Directions for Pickling,

120 Peppers,

121 Mangoes,

122 Butternuts,

123 Peaches and Aprtcota,

124 Cabbage and Caulillowdn, . 1-25 East India Prckle.

126 French Beans ana Ralish Pods, i27 Nasturtlons, . . .

128 Samphire,

129 Onions, . .

130 Artichokes,

131 Cucumbers,

132 Gherkins,

133 To Pickle OyMeM,

134 Mushrooms, . .

BRtAD.

36 Wheat Bread, .86 Sponge Bread,

187 Rye Biead,

188 Brown Bread, -

40 40 41 41 41 41 41 42 42 42 43 48 43 44 44

44 44

46 45 45 45

46 46

46 47 47 48 48 48 49 49 49 49 50 50 50 51 51 51

61 52 68 68

No

MtAi).

139 140 141 142 143 144

145 146

147 143 149 150 151

t'{2 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167

168 169 170 171 172 178 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194

Indian Bread, Potato Bread, Rice Bread, French Rolls, Yeast, Teast Cakes,

Paoi

fa

88

64 81

-iievnt

1*

Butter Biscuit, 88

Buttermilk Biscuit, . . 68

Hard Biscuit, . 68 Saleratus Biscuit, or Shstt Cftkaa, 86

Potato Biscuit, . .88

Sjponge Biscuit, 67

Crackers, tn

HOT CAKM.

Cream Cakes, . . 87

Crumpets, . . .87

Rice Cakes, . . .67

Rice Ruffs, . . .58

Buckwheat Cakes, . 58

Economy Cakeji, . 58

Green Corn Cake, . . 68

Ground Corn Cake, . - 69

Indian Slap Jacks,- . . 59

Journey Cak<fts, . . 50

Hoe Cake, . . 80

Muffins, . 80

Raised Flour WaflRetf, . 80

Quick Waffles, 80

Rice WafAes, 61

Rice Wafers, 61

SWECT CAKlii.

Directions for making Cake nice 61

Frosting for Cake, . . 62

Sponge GingerDread, - 62

Hard Gingerbread, . . 68

Soft Gingerbread, . .61

Sugar Gingerbreai?, . 68

Ginger Snaps, . . .68

Spice Cakes, . . .64

Cider Cake, . . .84

Bannoch , or Sweet Meal Cakes, 94

Rich Cookies, . . 84 Tea Cakes, or Plain CookiM, 86

New Year's Cookies, . 88

Shrewsbury Cake, . - 08

Tunbridge Cake, . . 66

Jumbles, . .86

Composition Cake, - 68

Rusk, . - 88

Wliigs, . . 88

Nut Cakes, - - 66

Crollera, . . . C7

Molasses Dough Cake, - £9

Sugar Dough Cake, . . 87

Measure Cake, . 80

French Cake, 08

Washington Cam, . . ^

Cup Cake, - . «9

CONTENTS.

No Pa»b

No. Pao*

-WBR CAU.

FAITBY AMD PIBS

106 Plain Cream Cake,

<D

-

IM Rich Cream Cake,

69

246 Lemon Pie.

247 Cherry and Blackberry Pies,

M

197 Cymbals,

69

84

198 Rich Loaf Cake,

69

248 Grape Pies,

85

199 Plain Loaf Cake,

70

249 Currant and Gooseberry Plea,

%A

900 Shelah, or Quick LoafCake,

70

250 Prune Pie,

86

801 Rice Cake,

70

251 Pumpkin Pie, -

86

903 Diet Cake,

71

252 Carrot Pie,

88

203 Lemon Cake, .

71

253 Potato Pie,

se

a04 Scotch Cake,

71

254 Sweet Marlborough Pie,

37

305 Pound Cake, .

71

255 Marlborough Tarts,

91

306 Confectioner's Pound Cake, .

71

256 Cocoanut Pie,

87

907 Queen's Cake,

78

257 Small Puffs,

88

308 Delicate Cake,

72

209 Jelly Cake.

73

CUtTABDl.

210 Strawberry Cake,

211 Superior Sponge Cake, 213 Good Sponge Cake, 213 Almond Cake,

73

73

258 Plain Cuetard Pie,

88

73

259 Rich Baked Custards,

88

78

260 Boiled Custards,

261 Mottled Custard,

88

214 Fruit Cake,

74

89

215 Black Cake,

74

262 Cream Custard,

89

316 Maccaroons,

75

263 Almond Custard,

89

217 Cocoanut Cakes,

75

264 Apple Custard,

98

218 Tory Wafers,

75

319 Sugar Drops, .

76

PUPDIirot.

320 Sav^oy Cakes, .

76

321 Almond Cheese Cakes,

76

265 Directions for making Pud-

dings, 266 Hasty Pudding,

90

TRIPLBt.

90

'267 Corn Pudding, .

91

333 Flummery, 223 Floating Island,

76

368 Cracker Pudding,

91

7'J

269 Boiled Indian Pudding,

91

224 Whip Syllabub,

77

270 Baked Indian Pudding,

9.

225 Ornamental Froth, for Blanc

271 Minute Pudding,

92

Mange or Creams, -

77

272 Boiled Breail Pudding,

273 A Plain Baked BreadPuddIng,

02

236 Ice Currants,

77

93

827 Apple Snow,

77

274 Rich Bread Pudding,

93

238 Comfits,

77

275 Flour Pudding,

98

276 Boiled Rice Pudding,

93

BLAirC MANOKt.

277 Baked Rice Pudding, without

829 Isinglass Blanc Mange,

78

278 Baked Itice Pudding, with Egrgs

94 r W

S30 Calf's Feet Blanc Mange,

78

279 Ground Rice Pudding,

94

331 Rice Flour Blanc Mange, 832 Unground Rice BlancMange,

78

280 Rice Snow Balls,

94

78

281 Cream Pudding,

95

282 Custard Pudding,

95

CRKAMt.'

283 Rennet Pudding,

95

284 Fruit Pudding.

285 Quaking Pudding,

95

838 Snow Cream,

79

96

884 Orange Cream,

79

286 Lemon Pudding,

96

886 Lemon Cream.

79

287 Almond Pudding,

98

380 Iced Creams, '

79

2as Tapioca Pudding,

97

289 Sago Pudding,

97

290 Orange Pudding,

97

PA0TBT ABD FIBS

291 Bird's Nest, or Transparent

237 Pastry,

888 Puff Paste, or Confecdoner^s

80

Pudding,

08

292 English Plum Pudding,

98

Pastry,

839 Apple Plea,

840 Mince Pie,

81

81

PRITTBRS ARD DUMn,Iira8

82

941 Rice Pie, 243 Peach Pie,

83

293 Plain Fritters, .

98

83

294 Apple Fritters,

98

343 Tart Pies,

83

295 Cream Fritiera.

296 Oxford Dumplings,

99

344 Rhubarb Plea,

84

99

TAo Tomato Pie, .

gi

997 Apple Dumplings,

fP

CONTBNTS*

Mo

Paob

-TBOn.

70B l^moi imp, 99 i09 Orange oynipi . 100 aoo Blackbeny Syrupy 100 801 Elderbeiry Syrup, 100 803 Molamea Syrup, for Sweet- meats, . . " .100 aOJ To CleriTy Syrup for Sweet-

meaw, - 101

tWBSniKATt.

I0« DifectioneforPreeerTliig, . 101

105 To preserve Quinces, 102

-06 Quince Marmalade, 103

B07 To preserve Pears, 1Q3

908 Pear Marmalade, 103

309 To preserve Peaches, 103

310 Peach Jam, . 104

311 To preserve Peaches in Bran-

dy, . . 104

812 Raspberries, - 104

813 Cherries, 105

814 Currants, 105

815 Prunes, 105

816 Cranberries, . . 106

817 To preserve Crab or Siberian

Apples, . .106

818 Barberries, . . .106

819 Tomatoes, . . .107 sm To preserve Common Apples, 107

821 Cymbelines, or Mock Citron, 107

822 Watermelon Rinds, . . 108

823 Muskmelons, 108 324 Pine Apples, . . 109

825 Pumpkins, . . .109

826 Gages, . . ,110

827 To preserve Strawberries, . 110

328 Blackberry and Raspberry Jam, 110

JKLUBS.

329 Strawberry, Raspberry, and

Blackberry Jellies, * . 110

830 Cranberrv, Orape, and Cur-

rant Jellies, - . Ill

831 Quince Jelly, 111 332 Apple Jelly, 111 383 Lemon Jelly, .112 834 Calf's Feet Jelly, . 112 335 Hartshorn Jelly, . 113

ooioiotf Dmiirss

880 Coffee, . 113

337 Tea, . . . 114

338 Chocolat>, . 114 839 Hop Beer, . . .114 940 Beer of Esse'.Ual Oils, . 115 841 Spring Beer, . . 115

342 Ginger Beer. 116

343 Instantaneous Beer, 116

344 Mixed Win*'., 116

345 Currant Wine, . 116

346 Grape W!ne, 117 947 To moll Wine. 117

No

34S Quinee Cordial, 319 Peach Cordial.

350 Smallage Cordial,

351 Currant Shrub,

352 Raspberry Shrub,

353 Lemon Shrub, 854 Sherbet,

355 Noyeau, 856 Mead.

BMCRCBS.

367 Essence cf Lemon,

858 Essence of Ginger,

859 Spice Brandy, 360 Roeewater,

PBarUMKET

361

To extract the Essentia Oil of Flowers, 362 PerAimerv Bags, 368 Cologne Water, 364 Lavender Water, 866 Aromatic Vinegar,

GOOKBBT rOI THB tlCX.

366 Barley Water,

367 Rice Gruel,

368 Water Gruel, ' .

369 Caudle,

370 Arrow Root Custards,

371 Wine Whey,

372 Stomachic Tincture,

373 ThdToughwort Bitters,

374 Cough Tea,

375 Beef Tea,

376 Moss Jelly, . . ~ ,

377 Sago Jelly, 878 Tapioca Jelly,

Pass

117

117 118 118 118 118 119 po

ll««

119 120 120 120

121 121 121 121 121

122 122 122 182 123 123 123 123 124 124 124 124 125

MMCBIXAHBOns KKGEIPTI RBUATIVS TO HOUIXWirSRT.

379 To renew Old Bread and Cake, 125

880 To keep Insects from Cheese, 125

391 To pot Cheese, . . 195

382 To pot Butter for winter, . 125

383 To extract Salt from Butter. . 128

884 To extract Rancidity from But-

ter, . .120

885 To preserve Cream for a long

time, . . .128

386 Substitute for Cream- . 120

387 To keep Eggs several months, 128

388 To melt Fat for Shortening, . 12f 3d9 To keep Vegetables through

the winter, . . 128

890 To preserve Herbs a year, . 126 391 To keep various kinds of Fruit

through the winter, 120 892 To keep Pickles and Swoet-

meaie. 1X7

8

GONTBHTS*

Ma

-OS

FjyM

mitcuujkmmovt BSCBim.

SOff

CautioM relatire to Cba iim of Brau and Coppar Cooking Utensils, . 187

Durable Ink, . 127

Black Ball, . 127

aOd Liquid Blacking, . 127

807 Cement for the mouths of Bot- tles, . . 127

198 Cement for China^ Glass, and

Earthenware,' . . 127

199 Japanese Cement, . . 128

400 Alabaster Cement, . 128

401 To clean Alabaster, . . 198

402 Cement for Ironware, 128 40S To loosen Glass Stopples, when

wedged tight in bottles, . 128

404 Lip Salve, . . .128

405 Cold Cream, . . .128

406 To prevent the formation of a

crust on Tea-Kettles, . 128

407 To remove Stains from Broad

cloth, . . 128

408 To extract Paint from Goods, 128

409 To remove Stains on Scarlet Woollen Gk)ods, . . 128

To extract Grease from Silks,

Woollens, and Floors, . 128 To extract Stains from White Couon and Colored Silks, 129 412 Directions for washing Calicoes, 129 418 Directions for Cleaning Silk

Goods, . . .129

414 Directions for Washing Wool-

len Goods, . .129

415 Directions for Washing White

Cotton Clothes, . .ISO

116 Starch, . . 130

417 To clean Nice Shawls, . 130

418 Directions for Carpets, . 180

419 To clean Lieht Kid Gloves, ISO To restore Rusty Crape, . 131 To clean Mahogany and Mar- ble Furniture, . 18

To clean Stoves and Stone Hearths, .181

,«» To extract Ink flrotai Floors. . 131

424 Toremove Paint and Putty nrom

Window Glass, . . 131

%Sa To clean Feather Beds and Mat- tresses, . .181

4tS To clean Yiala and Pie Plates, 18.

427 Totompar Saithenware, lH

410 411

420 421

428

Ifa

mtcKLLAmtocs aaecirrs.

428 To temper new Ovena And Iran

ware, ... 198

429 To polish Brass, Britannia, and

Silver Utensils, . US

480 To remove or keep Cuttorjftou

contracting rust, . . .88

431 Preservatives against cha TaT-

ages of Moths, 182

432 To destrov various kinds of

household Vermini 88

ooimoiff DTca.

438 To dye Black,

434 Green and Blue Dye,

485 Tellow Dyes,

436 Red Dyes,

437 Slate-Colored Dye,

-OAn.

438 Soap from Scraps,

439 Cold Soap,

440 Hard Soap,

441 Windsor and Castile Soap,

442 Bayberry, or Myrtle Soap,

THB ART OF CAaVHTO.

1 Sirloin of Beef,

2 Aitch, or Edgebone of Beef

8 Shoulder of Mutton, 4 Knuckle of Veal,

6 Roasted Breast of Veal,

6 A Spare Rib,

7 Saddle of Mutton,

9 IMg, .

9 Haifa CalPs Head, boiled,

10 Leg of Mutton,

11 Ham,

12 Fore Quarter of Lambi

13 Haunch of Veniacm,

14 Round of Beef,

15 Brisket of Beef,

16 Leg of Pork, ,

17 Haunch of Mutton^

18 Goose,

19 A Fowl,

20 Partridge, -

21 Pigeons, .22 Turkey,

83 Cod's £M^

188 188 188 138 138

184 184 181 134 184

18S 136 136 117 137 138 138 138 130 139 140 14U 141 141 141 14. 141 148 148 148 148 148

PRACTICAL COOKERY.

1. Ohservations respecting Meat.

Meat to be in perfection should be kept a number of days ?men the weather will admit of it. Beef and mutton should be Kept at least a week in cold weather, and poultry three or four days. If the weather is hot, it will keep but a short time. It should be kept in a cool, airy place^ away from the fliesj and if there is any danger of its spoiling, a little sah should be rubbed over it. When meat is frozen; it shimld be put into lukewarm water, and not taken out till the frost is extracted. If there is any frost in it when put to the fire, it will not cook well. The best way to boil it is to put it in cold water, and boil it gently, with just water enough to cover it, as it hardens by furious boiling. The part that is to be up on the taRe, should be down in' the pot, as the scum tha rises is apt to make the meat look dark - ^the scum should be taken off as soon as it rises. The liquor in which all kinds of fre.«)h meat is boiled, makes a good soup, when thickened ind SAaaoned. Boiling is the cheapest way of cooking meat, provided you make a soup of the liquor; if not, it is the deiirefit, &» most of the gelatine is extracted by the process of boiling, ^hich is the most nourishing part, and if not used (bi soup, is completely lost. In roasting meat, only the juices and iat aro extracted, but not lost, as the juices make good gravy, and the fat is good for various culinary purposes. When it is put down to roast, there shoula be a little water m the dripping pan. For broiling, the bars of the gridiron rthculd be peHectly clean, and greased with lard or butter otherwise the meat will retain the impression of the bars 'Phe bars of the gridiron should be concave, and terminate m a trouifh, to catch the uices, or they will drop in thr^ fire

"» MEATS.

and smoKe the meat. A good fire of hot coals is neces sary to have the meat bioil «is quick as possible without bum mg. The gridiron should be put on the fire, and well heated oefore the meat is laid on it. The dish should be very ho! on which broiled meat is put, and it should not be seasoned til! taken up. If you wish to fry meat, cut a small piece of perk into slices, and fry them a light brown, then take them Uf and put in your meat, which should be perfectly dry. When the meat is sufficiently fried, take it up, remove the frying pan from the fire to cool ; when so, turn in a little cold water foi the gravy, put it on the ^x^ - ^when it boils, stir in a little n^ixed flour and water, let it boil, then turn it over the meat. If not rich enough, add butter and catsup if you like.

2. Roast Beef.

The tender loin and first and second cuts off the racit are the best roasting pieces - ^the third and fourth cuts are good. When the meat is put to the fire, a little salt should be sprinkled on it, and the bony side turned towards the fire first. When the bones get well heated through, turn the meati and keep a brisk fire - baste it frequently while roasting; There should be a little water put into the dripping pan when the meat is put down to roast. If it is a thick piece, ajjow fifteen minutes to each pound to roast it in - ^if thin, less time will be required.

3. Beef Steak.

The tender loin is the best piece for broiling - a steak from the round or shoulder clod is good and comes cheaper. If the beef is not very tender, it should be laid on a board and pounded, before broiling or frying it. Wash it in cold water, then lay it on a gridiron, place it on a hot bed of coals, and broil it as quick as possible without burning it. If broiled slow, it will not be good. It takes from fifteen to twenty minutes to broil a steak. For seven or eight pounds of bee? cut up about a quarter of a pound of butter. Heat the platter very hot that the steak is to be put on, lay the butter on ii, take up the steak, salt and pepper it on both sides. Beef steak to be good, should be eaten as soon as cooked. A fc^i Stices of salt pork broiled with the steak makes a rich finw

MSATH 11

tvith a very little butter. There shcvU dways be a trough tc catch the juices of the meat when broied. The same pieces that are good broiled are good for frying. Fry a few slices of salt pork, brown, then take them up and put in the beef. When brown on both sides, taKe it up, take the pan off from the . firO) to let the fat cool ; when cool, turn in half a tea cup of water, mix a couple of tea spoonsful of flour with a little wa« Ser, stir it into the fat, put the pan back on the fire, stir it till it boils up, then turn it over the beef.

4. Alamode Beef.

The round of beef is the best piece to alamode - the shoulder clod is good,|uid comes lower ; it is also good stew, ed, without any spices. For five pounds of beef, soak about a pound of bread in cold water till sofl, then drain off th(» water, mash the bread fine, put in a piece of butter, of the size of a hen's egg, half a tea spoonful of salt, the same quan - tity of ground cloves, allspice, and pepper, half a nutmeg, a couple of eggs, and a table spoonful of flour - ^mix the whole well together ; then cut gashes in the beef, and fill them with about half of the dressing, put the meat in a bake-pan, with lukewarm water enough to cover it;» set it where it will stew getitly for a couple of hours, cover it with a heated bake pan lid. When it has stewed a couple of hours, turn the reserved dressing on top of the meat, heat the bake pan lid hot enough to brown the dressing, stew it an hour and a half longer. Af- ter the meat is taken up, if the gravy is not thick enough, mix a tea spoonful or two of flour with a little water, and stir Jt into the gravy ; put in a little butter, a wine glass of wine and turn it over the meat.

5. Beef Liver.

Liver is very good fried, but the best way to cook it, is to broil it ten minutes, with four or five slices of salt pork. Then take it, cut it into small strips together with the pork put it in a stew pan, with a little water, butter, and pepper Biew it four or five minutes.

6. To Com Beef. To every Ita Ion of cold water, put a quart of twk suh

/^

12 BttJ^TS. '

nn (lunce of sall-petre, quarter of a pound of brown cnigar-^ (some people use moladses, but it is not as good)-.no boiling is necessary. Put the beef in the 'brine. As long as any dalt remains at the bottom of the cask it is stroi^ enough. Whenever any scum rises, the brine should be scalded, skimmed, and more sugar, salt and salt-petre added. When a piece of beef is put in the brine, rub a little salt over it. If the weather is hot, cut a gash to the bone of the meat, and fill it with salt. Put a heavy weighion the beef in order to keop it under the brine. In very hot weather, it is difficult to com beef in cold brine before it spoils. On this account it is good to com it in the pot wheti boiled. It is done in the following manner ; to %\x or eight pounds of beef, put a tea cup of salt, sprinkle flour on the side that is to go up on ihe table, and put it down in the pot, turn the water into the pot after the beef is put in, boil it a couple of hours, then turn in more cold water, and boil it an hour and a half longer

7. M.uttjon.

The saddle is the best part to roast - ^the shoulder and leg are good roasted ; but the best mode to cook the latter, is to boil it with a piece of salt pork. A little rice boiled with it, improves the looks of it. Mutton for roasting, should have a little butter rubbed on it, and a little salt and pepper sprinkled on it - some people like cloves and allspice. Put a small niece of butter in the dripping pan, and baste it fre- quently. The bony side should be turned towards the fire first, and roasted. For boiling or roasting mutton, allow a quar- ter of an hour to each pound of meat. The leg is good cut in gashes, and filled with a dressing, and baked. The dressing is made of soaked bread, a little butter, salt, and pepper, and a couple of eggs. A pint of water with a little butter should be put in t he pan. The leg is also good, cut ititc> slices and broiled. It is good corned a few days, and then boiled. ^ The rack iff good for broiling - ^it should be divided, each bone by itselC broiled quick, and buttered, salted and peppered. The breast of mutton is nice baked. The joints of the brisket should be separated, the sharp ends of the ribs sawed off, the out side rubbed over with a little piece of butter - salt it, and pu* it in a baKo nan, with a pint of water. When QOtie, take it

XBATS. 13

lip, and tnickcn the gravy with a little flour and water, and Dut in a small piece of butter* A table spoonful of catsup, cloves and allspice, improve it, but are not essential. The neck of mutton makes a good soup. Parsely or celery-heads are a pretty garnish for mutton.

8. VeaU

The loin of veal is the best piece for roasting. The breast onq rack are good roasted. The breast also is good made into a pot pie, and the rack cut into small pieces and broiled, fhe leg is nice for frying, and when several slices have been cut off for cutlets, the remainder is nice boiled with a small piece of salt pork. Veal for roasting should be salted, peppered, and a little butter rubbed on it, and basted fre- quently. Put a little water in the dripping pan, and unless the meat is quite fat, a little butter should be put in. The fillet is good baked, the bone should be cue out, and the place filled with a dressing, made of bread soaked soA in cold water, a little salt, pepper, a couple of eggs, and a table spoonful of melted butter put in-^then sew it up, put it in your bake pan, with about a pint of water, cover the top of the meat with some of the dressing When baked suffi- ciently, take it up, thicken the gravy with a little flour and water well mixedj put in a small piece of butter, and a little wine and catsup, if you Uke the gravy rich.

. 9. Veal Cutlets.

Fry three or four slices of pork until brown- - take them spv

then put in slices of veal, about an inch thick, cut from the

leg. When brown on both sides, take them up - stir half a

pint of water into the gravy, then mix two or three tea

spoonsful of flouf with a little water, and stir it in - soak a

y)uple of slices of toasted bread in the gravy, lay them on

he bottom of the platter, place the meat and pork over it,

hen turn on the gravy. A very nice way to cook the cut-

ets, is to make a batter with half a pirA of milk, an egg

Deacen to a froth, and fbur enough to render it thick.

When the veal is fried brown, dip it into the batter, then put

X back into the fat, and fry it until brown again. If you

:)ave any batter efU it is nice Crooned by the lar^e spoonful

14 MRATS.

into the fat, and fried till brown, then laid over the vetL ThicKen the gravy and turn it over the whole. It takes aboiu an hour to cook this dish. If the meat is tough, it will be better to stew it half an hour before frying it.

10. Calf s Head.

BoL the head two hours, together with the lights and feel. Put in the liver when it has boiled an hour and twenty min- utes. Before the head is done, tie the brains in a bag, and boil them with it ; when the brains are done, take them up, season them with salt, pepper, butter, and sweet herbs, or spices if you like - ^use this as a dressing for the head. Some people prefer part of the liver and feet for dressing - they are prepared like the brains. The liquor that the calf's head ia Doiled in, makes a good soup, seasoned in a plain way like any other veal soup, or seasoned turtle fashion. The liquor should stand until the next day after 'the head is boiled, in order to have the fat rise, and skimmed off. If you wiph to have your calf's head look brown, take it up when tender, rub a little butter over it, sprinkle on- salt, pepper, and allspice - sprinkle flour over it, and put before the fire, with a Dutch oven over it, or in a brick oven where it will brown quick. Warm up the brains with a little water, butter, salt, apd pepper. . Add wine and spices if you like. Serve it up as a dressing for the head. CalTs head is also good, baked. Halve it, rub butter over it, put it in a pan, with about a quart of water ; then cover it with a dressing made of bread soak- ed soft, a little butter, an egg, and season it with salt, pepper, and powdered mace. Slice up the brains, and lay them in the pan with the head. Bake it in a quick oven, and garnish «' with slices of lemon, or force meat balls.

11. Force Meat Balls.

Chop a pound or two of veal fine - ^mix it with one or two ggB, a little butter, or raw pork chopped fine - season it with salt and pepper, or curry powder. Do them up into balls Aoout the size of half an tgg, and fry them brown.

12. Calfs Feet. Boil them with the head, until tender, then split and lo^

MEATS. 15

jieni round the head, or dredge them with flour afler the> Aave been boilftd tender, and fry tliem )rown. If you wish for gravy for them, when you have taken them up, stir a lit- tie flour into the fat they were fried in ; season it with salt, peppor, and mace. Add a little butter and wine if you like* tier turn it over the feet.

13. Cdy^s Liver and Heart.

Are good, broiled or fried. Some people like the liver

stuffed and baked.

*

14. Collops,

Cut part of a leg of veal into pieces, three or four inches broad - sprinkle flour on them, fry them in butter until brown, then turn in water enough to cover the veal. When it boils, take off the scum, put in two or three onions, a blade of mace, a little salt and pepper. When stewed tender, take up the meat, thicken the gravy with flour and water, mixed smoothly together, squeeze in the juice of half a lemon, then turn it over the collops. Garnish them with a lemon cut in thin slices.

15. PJaw.

Boil a piece of lean veal till tender. Take it up, cut it mto strips three or four inches long, put it back into the pot, with the liquor it was boiled in, with a tea cup of rice to three pounds of veal. Put in a piece of butter, of the size of a hen's egg ; season it with salt, pepper, and sweet herbs if you like ; stew it gently till the rice is tender, and the water nearly stewed away. A little curry powder in this, converts It into a curry dish.

16. A JbUlet of Veal.

Cut off the shank of a leg of veal, and cut gashes in t!ie lemainder. McJ^e a dressing of bread, soaked soft in cold tvater, and mashed ; season it with salt, pepper, and sweet herbs , chop a little raw pork fine, put it in the dressing, and if yoii have not pork, use a little butter instead. PIU the gariios in the meat with part of the dreasing, put it in a bake pan, with Just water enough to cover it put the remainder

16 M[BAT8.

of tlie dressing on top of the meat, and cover it with a hett*. ed bake pan lid. For six pounds of veal, allow two hours steady baking. A leg of veal is nice prepared in tius man ner, and roasted.

17. Lamb.

The fore and hind nyniers are good roasting piecc^i Sprinkle salt and pepper on Lie lamb, turn the bony side t> wards the fire first ; if not fiit, rub a little butter on it, and put a little in the dripping pan ; baste it frequently. These pieces are good stufied like a fillet of veal, and roasted. The leg is also good, cooked in the same manner ; but it ia better boiled with a pound of salt pork. Allow fifteen minutes boiling to each pound of meat. The breast of lamb is good roasted, broiled, or corned and boUed ; it is also good made into a pot pie. The fore quarter, with the ribs divided, is good broiled. The bones of this, as well as all kinds of meat, when put down to broil, should first be put towards the fire, and browned before the other side is broiled. A little salt, pepper, and butter, should be put on it when you take it up. Lamb is very apt to spoil in warm weather. If you wish (o keep a leg several days, put it in brine. It should not be put with pork, as fresh meat is apt to injure it. Lamb's head feet, and heart, are good, boiled till tender, then cut off the fiesh from the head, cut up the heart, and split the feet in two ; put the whole into a pan, with a pint of the liquor they were boiled in, together with a little butter, pepper, salt, and lialf a tea cup of tomato catsup ; thicken the gravy with a httle fiour ; stew the whole for a few moments. Pepper-grasa oi parsely, are a pretty garnish for this dish.

18. Shoulder of Lamh Chined.

The shoulder of lamb is good roasted plain, but is better cooked in the following manner. Score it in checkers, about eoi inch long, rub it over with a little butter, and the yelk of an egg; then dip it iiiij finely pounded bread crumbs, sprinkle on salt, pepper, aad sweet herbs; roast it till of a light brown. This is good with plain gravy, but better with a sauce, made in the following manner. Take a quarter of f^ pint of the drippings from the meat, mix it with the saim*

HSAT8. n

qoantity of water, set it on the fire , when it boils up, thick* en t with a little flour and water mixed, put in a table spoon* fu. of tomato catsup, the juice and grated rind of a 'emon season it with salt and pepper.

10. Lamb'** Fry.

The heart and sweet bread are nice fried plainly, or dip- ped into a beaten egg and fine bread crumbs. They should be fried in lard.

20. Turkey.

Take out the inwards, wash both the inside and outside of die turkey. Prepare a dressing made of bread, soaked soft in cold water, (the water should be drained from the bread, and the bread mashed fine.) Melt a small piece of butter and mix it with the dressing, or else put in salt pork, choppea fine ;' season it with salt and pepper ; add sweet herbs if you Kke* An egg in the dressing, makes it cut smoother. Any kind of cooked meat is nice minced fine, and mixed with the dressing. If the inwards are used, they ought to be boiled very tender, as it is very difficult to cook them through while the turkey is roasting. Fill the crop and body of the turkey with the dressing, sew it up, tie up the legs and wings, rub on a little salt and butter. Roast it from two to three hours, according to its size ; twenty-five minutes to every pound, is a good rule. The turkey should be roasted slowly at first, and basted frequently. A little water shouM be put into the dripping pan, when the meat is put down to roast. For a gravy to the turkey, take the liquor that the inwards are boiled in, put into it a little of the turkey drippings, set it where it will boil, thicken it with a little flour and water previously mixed smooth. Season it with salt, pepper, and ^weet herbs if you like. Drawn butter is used for boiled turkey. A turkey for boiling should be prepared in the same manner as one for roasting. U you wish to have it look white, tie it up in a cloth, unless you boil rice in the pot. If rice is used, put in two-thirds of a tea cup. A pound or two of salt pork, boiled with the turkey, improves it. If you wish U) make a soup of the liquor in which the turkey is boiled,

2*

(8 MKATS.

(fit it remain until the next day, then skim off the fat Heal and season it

21. Goose.

If a goose is tender under the wing, and you can Irodk Jie skin easily by running the head of a pin across itw breast, there is no danger of its being tough. A goo»€ should be dressed in the same manner, and roasted the aaniw .ength of time as a turkey. '

22. Chickens,

Chickens for roasting or boiling should have a dressing prepared like that for turkies. Half a tea cup of rice boiled with the chickens makes them look white. They will be \esH liable to break if the water is cold when they are put in. A little salt pork boiled with the chickens, improves them. If you do not boil pork with them they will need salt. Chickens for broiling should be split, the inwards taken out, and the chicken washed inside and out. Put the bony side down on the gridiron, and broil it very slowly until brown, then turn tt, and brown it on the other side. About forty minutes is required to broil a common sized chicken. For roast chicken, boil the liver and gizzards by themselves, and use the water for gravy to the chickens - cut the inwards in slices, and put them in the gravy.

23. Fricassee.

The chickens should be jointed, the inwards taken out, and the chickens washed. Put them in a stew pan with the skin side down ; on each layer sprinkle salt and pepper ; put in three or four slices of pork, just cover them with water, and let them stew till tender. Then tak<^ *Hem up, mix a little flour and water together, and thicken the liquor they were stewed in, add a piece of butter of the size ^f a hen's egg> flien put the chickens back in the stew pan, and 'et them stew four or five minutes longer. When you have taken up the chickens, soak two or three slices of toast in the gravy, then put them in your plattef, lay the chickens over the toast, and turn th3 gra\y on them. If you wish to brown the chickens^ sslew them withou* the pork* till tender, then fry the pork

MEATS. 19

blown, take it up, piit in the chickens, and them fry until a a Jght brown.

24. Pigeons,

Take out the inwards, and stuff the pigeons with a dressi ing prepared like that for turkeys, lay them in a pot with the orcast side down. Turn in more than enough water to cover them. When stewed nearly tender, put in a quarter of a pound of butter to every dozen of pigeons - ^mix two or three tea spoonsful of flour, with a little water, and stir into the gravy. If you wish to brown them, put on a heated bake pan lid, an hour before they are done, or else take them up when tender, and fry them in pork fat. They are very good split open and stewed, with a dressing made and warmed up separately with a little 6f the gravy. Tender pigeons are good stufled and roasted. It takes about two hours to cook tender pigeons, and three hours tough ones. Roast pigeons should be buttered when put to the fire.

25. Ducks.

Are good stewed like pigeons, or roasted. Two or three onions in the dressing of wild ducks, tstkes out the fishy taste they are apt to have. If ducks or any other fowis are slightly injured by being kept long, dip them in weak sale- ratus water before cooking them.

26. Baked or Roast Pig.

A pig for roasting or baking should be small and fat. Take out the inwards, and cut off the first joint of the f^et, and boil them till tender, then chop them. Prepare a dressing of bread soaked soft, the water squeezed out, and the bread mashed fine, season it with salt, pepper, and sweet herbs, add a little butter, and fill the pig with the c.*essing. Rub a littlo Vitter on the outside of the pig, to prevent its blistering Bakd or roast it from two hours and a half, to three hours Tj&s pan that the pig is baked in should have a little water put in it. When cooked, take out a little of the dressing and gravy from the pan, mix it with the chopped inwards and feet, put In a liitlc butter, pepper, and. salt, and use .his for a sauce to

so MEATS.

iio pig. Expose the pig to the open air two or throe min ute^ before it is put on the table, to make it crispy.

27. Sweet Breads Liver^ and Heart.

A very good way to cook the sweet breao, is tc fr} tare(9 01 four slices of pork till brown, then take them vp ano piC in the sweet bread, and fry it oyer a moderate fire. ^hcQ you have taken up the sweet bread, mix a couple of tea« spoonsful of flour with a little water, and stir it into the fiit-« let it boil, then turn it over the sweet bread. Another way is to parboil them, and let them get cold, then cut then in pieces about an inch thick, dip them in the yelk of an egg) and fine bread crumbs, sprinkle salt, pepper, and sage on them, before dipping them in the egg, fry them a light brown. Make a gravy after you have taken them up, by stirring a little fiour and water mixed smooth into the fat, add spices and wine if you like. The liver and heart are good cooked in the same manner, or broiled.

28. Pressed Head.

Pig's head is good baked with beans, or corned and smoked. It is also nice prepared with spices in the follow, ing manner. Boil the ears, forehead, and rind, (the cheek is good, but it is better corned and smoked,) till the meat will almost drop from the bones ; take them up ; when cold cut the meoX in strips about an inch long, warm it in a little of the liquor in which the meat was boiled, season it with salt, pepper, cloves, nutmeg, and cinnamon. Put it while hot in a strong bag, put a heavy weight upon it, and let it remain till perfectly cold. When you wish to eat it, cut it in thin slices.

29. Souse^

TaKe pig's ears and feet, clean them thoroughly, then soai them in salt and water, for several days. Boil them tender and split them, they are then good fried. If you wish tc souse them when cold, turn boiling vinegar en them spicer with pepper-corns, and mace. Cloves improve the taste but it turns them a dark color. Add a littie salt. They wi, keep good pickled five or six weeks. Fry them in lard.

BIBAT8. SI

30. Tripe.

Af)ar lieing scoured, should be soaked io salt and watei seven or eight days, changing the water every other day then boil it till tender, which will take eight or ten hours* It is then fit for broiling, frying, or pickling. It is pickled in ihe same manner as souse.

31. Sausages,

Qiop fresh pork very fine, the lean and fat together, (there should be rather more of the lean than the fat,) season it highly with salt, pepper, sage, and other sweet herbs, if you Hke them - a little salt-petre tends to preserve them. To tel whether they are seasoned enough, do up a little into a cake, and fry it. If not seasoned enough, add more seasoning, and fill your skins, which should be previously cleaned thoroughly. A little flour mixed in with the meat, tends to prevent the fat from running out when cooked. Sausage- meat is good, done up in small cakes and fried. In summer, when fresh pork cannot be procured, very good sausag^e- cakes may be made of raw beef, chopped fine with salt pork, and seasoned with pepper and sage. When sausages are fried, they should not be pricked, and they will cook nicer, to have a little fat put in the frying-pan with them. They should be cooked slowly. If you do not like them very fat, take them out of the pan when nearly done, and finish cooking them on a gridiron. Bologna sausages are made of equal weight each, of ham, veal, and pork, chopped very fine, seasoned high, and boiled in casings, till tender, then dried.

32. Ham.

A ham that weighs ten pounds, should be boiled four or five hours ; if very salt, the water should be changed. Be- k>rii it is put on the table, take off the rind. If you wish to oriK^ment it, put whole cloves, or pepper, in tfie form of diarr\onds, over it. The Virginia method of curing hams, (wh'ch is considered very superior), is to dissolve two oun'>es of salt-petre, two tea spoonsful of saleratus, in a salt |HQi <e, ai strong as possible, fi>r every sixteen pounds of hanib

22 MBAT8.

add molasses in the proi)ortion of a gallon to a hogshead ai brine, then put in the hams, and let them remain three or four weeks. Then take them out of the brine, and smoke them with the hocks downwards, to preserve the juices. They will smoke tolerably well, in the course of a month, but they will be much better, to remain in th^ smoke-house two or three months. Hams cured in this man« Der are very fine flavored, and will keep good a long time

33. Tongues.

Cut off the roots of the tongues, they are not good smoked, btit they make nice pies. Take out the pipes and veins, boil them till tender, mince them fine, season the meat with salt, cloves, mace, and cinnamon, put in a little sugar aLd molasses, moisten the whole with brandy, put it in a coal place, and it will keep good several months in cold weather, and is good to make pies of at any time, with ^e addition cf apples chopped fine, and a little butter melted. For the n> maibder of the tongues, make a brine in the following man- ner - ^to a gallon of cold water, put a quart of rock salt, an ounce of salt-petre, quarter of a pound of sugar, and a couple of table spoonsful of blown salt. Put in the tongues, let them remain in it ^ week, and tlien smoke them eight or ten days.

34. Curries,

Chickens, pigeons, mutton chops, lobsters and veal, all njake good curries. If the curry dish is to be made of fowls, they should be jointed. Boil the meat till tender, in just suf- ficient water to cover it, and add a little salt. Just before the meat is boiled enough to take up, fry three or four slices of pork till brown - take them up, and put in the chickens. Let them brown, then add part of the liquor in which they were boiled, one or two tea spoonsful of curry powder, and the fried pork. Mix a tea spoonful of curry powder with a tea cup of boiled nee, or a little flour and water mixed - turn ii on to the curry, and let it stew a few minutes.

85. Chicken Pte. Joint the chickens, whi !h should be young and tenoar-*

^ MSATS. S^

t)oi1 them in use sufficient water to co/er them. When uenriy tender, ^ke them out of the liquor, and lay them in a deep pudding dish, lined with pie crust. To each layer of chicken, put three or four slices of pork - add a little of the iiqubr in which they were boiled, and a couple of ounces of butter, cut into small pieces - nsprinkle a little flour ove^ the «rhole, cover it with nice pie crust, and ornament the top with some of your pastry. Bake it in a quick oven one hour.

36. Beef and MutUm Pie.

Take tender meat, pound it out thin, and broil iV ^n min- utes - ^then cut off the bony and gristly parts, season it high, ly with salt and pepper, butter it, and cut it into small pieces. Line a pudding dish with pastry, put in the meat, and to each layer add a tea spoonful of tomato catsup, together with a table spoonful of water - sprinkle over flour, and cover it with pie crust, and ornament as you please with pastry. Cold roast, or boiled beef, and mutton, make a good pie, by cut- ting them into bits, and seasoning them highly with salt and pepper. Put them into a pie dish, turn a little melted but- ter over them, br gravy, and pour in water till you can lust see it at the top.

37. Chicken and Veal Pot Pie.

If the pie is to be made of chickens, joint them - ^boil the meat until about half done. Take the meat out of the liquor m which it was boiled, and put it in a pot, with a layer of crust to each layer of meat, having a layer of crust on the top. The meat should be seasoned with salt and pepper - cover Jie whole with the boiled meat liquor. If you wish to have the crust brown, keep the pot covered with a heated bake pan lid. Keep a tea kettle of boiling water to turn in as the wa- ter boils away - cold water makes the crust heavy. The crust for the pie is good like that made for fruit pies, with leas shortening, but raised pie crust is generally preferred to any olher. It is made in the following manner - ^mix together three pints of flour, a tea cup of melted butter, a tea spoon- ful of salt, then turn in half a tea cup of yeast - add cold water to make it sufficiently stiff to roll out. Set it in o warm place to rise, which wiU take seven or eight hours.

84 OUATS.

unlcsn brewer's yeast is used. When risen, roll it out and cut it into small cakes. Potatoe pie crust is very nice. To make it, boil eight or nine small potatoes, peel and mash them fine, mix with them a piece of butter, .of the size of a hen's egg, a tea spoonful of salt, a tumbler full of milk, and floor to render it of the right consistency to roll out. When rolled out, cut them into cakes, and pat them with the meat. If you happen to have unbaked wheat dough, very good crust may be made of it, by working into it a little lukewarm melted butter. Let it remain, after you have rolled ^d cut it into cakes, about ten or fifteen minutes, before putting it with the meat*

38. To Frizzle Beef . /

Take beef that is fresh smoked and tender - «have it off thin, put it in a stew pan, with water enough to cover it - let it stew ten or fifteen minutes. Three or four minutes before it is taken up, mix a little flour and water together, and stir m, to thicken the water; add a little butter and pepper. This makes a good dish for breakfast- - eggs are a nice accom- paniment to it.

39. Warmed Over Meats.

Boiled or roasted veal makes a nice dish, chopped fine, and warmed up, with just sufficient water to moisten it, and a little butter, salt, and pepper, added. A little nutmeg, and the grated rind of a lemon, improve it - none of the white part of the lemon should be used. When well heated through take it up on a platter, and garnish it with a couple of lemons cut in slices. Fresh or corned beef is good minced fine, with boiled potatoes, and warmed up with salt, pepper, and a little water - add butter, just before you take it up. Some people ase the gravy that they have left the day before, for the meat, but it is not as good when watmed over, and there is no need of its being wasted, as it can ie clarifieQ, and used for other purposes. Boiled onions, or turnips, are good mixed with mince meat, instead of potatoes. Veal, lamb,; and mutton, are good cut into smail strips, and warmed with boiled potatoes cut in slices, pepper, salt, a UttJe water - add butter i<]st before you ta^^e it up. Roast beef and mutton, if noi

BnUT» - «RATIS8 AMD SAVCBS. €Q

previously cooked too much, are nice cut in slices, and just scorched on a gridiron. Meat, when warmed over, should be on the fire just long enough to get well heated througl^^ if on the fire long, most of the juices of the meat will be extracted, and render it very indigestible. Cold fowls are nice jointed, and warmed with a little water, then taken up and fried in butter till brown. A little flour should be sprin. lied on them before frying. Thicken the water that the fowls were warmed in-^-add a little salt, pepper, and buttor« und turn it over the fowls.

40. A Ragout of Cold Veal.

Cut boiled or roasted veal in nice slices - ^flour and fry chem in butter, till a light brown - then take them up, and turn a little hot water into the butter they were fried in, mix a little flour and water together, and stir it into the gravy- - reason it with salt, pepper, (nutmeg, or catsup,) and lemon juice - put in the meat, and stew it till very hot - stew two or three onions with it, if you like.

41. Bravm Butter,

Mix two or three Jtea spoonsful of flour with a little cold water - stir it tiU free from lumps, thin it, and stir it into half 1 pint of boiling water - ^let it boil two or three minutes, then cut up about a quarter of a pound of butter into small pieces, and put it with the flour and water - set it where it will melt srradually. If carefully mixed, it will be free from lumps - ^if not, strain it before it is put on the table. If the butter is to be eaten on fish, cut up several sofl boiled eggs into it. A httle curry powder sprmkled into it, will convert it into curry sauce.

42. Burnt Butter*

Put a couple of ounces oC butter into a fr3ring pan - set it m the fire - when of a dark brown color, put in half a tea 0U]> full of vinegar, a little pepper and salt. This is nice for Ssh, salad, or eggs.

43. Roast Meat Gtavy. Meat, when put down to roast, should have about a pint of

26 GRAVIES AND SAUCES.

water in the dripping pan. A little while before the meat Js done, stir up the drippings, put it in a skillet, and set it wheri it will boil. Mix two or three tea spoonsful of fiour smoothly with a little "water, and stir it in the gravy when it boila Lamb and veal require a little butter in the gravy. The gra- vy for pork and geese, should have a little of the dressing and sage, mixed with it. If you wish to have your gravies kx>k dark, scorch the flour that you thicken them with, wnich is easily done by putting it in a pan, setting it on a few coals, and stirring it constantly till it is a dark brown color, taking care that it does not burn. Enough can Oe burnt at once to last a long time.

44. Sauce for Cold Meat, Fish or Salad*

Boil a couple of eggs three minutes-^ -then mix it with a mustard spoonful of made mustard, a little salt, pepper, half a .jea cup of salad oil, or melted butter, and half a tea cup of dnegar. A table spoonful of catsup improves it.

45. Wine Sauce for Venison or Mutton,

Warm half a pint of the drippings, or liquor the meat was boiled in - mix a couple of tea spoonsful of scorched floui with a little water, and stir it in when the gravy boils. Sea- son it with salt, pepper, and cloves - stir a table spoonful of currant jelly in, and just before you take it from the fire, half a tumbler of wine. Many people prefer melted currant jelly to any other sauce for venison or mutton.

46. Rice Sauce.

Boil one onion and half a tea cup of rice with a blade of mace, till very soft, in just water enough to cover it - then stir in half a pint of milk, a little salt, and strain it. This io a nice accompaniment to game.

47. Oyster Sauce.

Take the juice of the oysters, and to a pint put a conple of sticks of mace, a little salt and pepper. Se it on tho (ire - when it boils, stir in a couple of tea spoonsful of flour, mixed with milk. When it has boiled several min Jte'i. stir in half a pint of oysters, a piece of butter, of

0RAV1B8 AND flAVCBS. 27

iie size of a hen's egg. Let them scale through, then take them up.

48. White Celery Sauce for hoiled PauUry.

Take five or six heads of belery - cut off the green tops^ cut up the remainder into small bits, and boil it till tender, in half a pint of water - mix two or three tea spoonsful of fiour smoothly with a little milk - then add half a tea <iup more of milk, stir it in, add a small lump of butter, and a little salt. When it boils, take it up.

49. B'^aum Sauce for Poultry.

Peel two or three onions, cut them in slices, flour and fry them brown, in a little butter - ^then sprinkle in a little flour, oepper, salt, and sage - add half a pint of the liquor the poid- try was boiled in, and a table spoonful of catsup. Let it boil up, then stir in half a wine glass of wine if you like.

50. Savory JeVyfor Cold MeaL

fioil lean beef or veal till tender. If you have any beef 3r veal bones, crack and boil them* with the meat, (they should be boiled longer than the meat,) together with a little salt pork, sweet herbs, and pepper and salt. When boiled sufii. dently, take it off, strain it, and let it remain till the next day - then skim ofl* the fat, take up the jelly, and scrape off the dregs that adhere to the bottom of it - put in the whites and shells of several eggs, several blades of mace, a little wine, and lemon juice - set it on the fire, stir it well till it boili», then strain it till clear through a jelly bag.

51. Lvoer Sauce for Fish.

Boil the liver of the fish - then mash it fine, stir ii into drawn butler, put in a little cayenne, or black pepper, a coU' *>Ie of tea spoonsful of lemon juice, and a table spoontui of tatsup.

52. Sauce for Lobsters.

Boil a couple of eggs three minutc!) - ^mix them with the spawn of the lobster, and a tea spoonful of water. Whec rubbed smooth, stir in a tea spoonful of mixed mustard

28 aRAVIES AND SAVCttS

half a tea cup of salad oil, or the same quantity of b jtUv inelted, a little salt, pepper, and five table spoonsful of vine> gar,

53. CJncken Salad.

Boil a chicken that weighs not more than a pound and q half. When very tender, take it up, cut it in small stripe^ and make the following sauce, and turn over it - ^boil four eggs three minutes - ^then take them out of the shells, mash and mix them with a couple of table spoonsful of olive oil, or melted butter, two thirds of a tumbler of vinegar, a tea spoon, ^ul of mixed mustard, a tea spoonful of salt, a little pep- per, and essence of celery, if you have it - if not, it can be dispensed with.

54. Sauce for Turtle^ or Calf^s Head*

To half a pint of hot melted butter, or beef gravy, put the juice and grated rind of half a lemon, a little sage, basil, or sweet marjorum, a little cayenne, or black pepper, and salt. Add a wine glass of white wine just before you take it up.

55. Apple and Cranberry Sauce,

Pare and quarter the apples - ^if not tart, stew them in ci. der - ^if tart enough, stew them in water. When stewed soft, put in a small piece of butter, and sweeten it to the taste, with sugar. Another way, which is very good, is to boil the apples, without paring them, with a few quinces and molasses, in new cider, till reduced to half the quantity. When cool, strain the sauce. This kind of sauce will keep good several months. It makes- very good plain pies, with the addition of a little cinnamon or cloves. To make cranberry sauce, no thing more is necessary than to stew the cranberries till soft then stir in sugar and molasses to sweeten it. Let the sugai E»ald in it a few minutes. Strain it if you like-^it is ver) good without straining.

56. Pudding Sauce.

Stir to a cream a tea cup of butter, with two of brown sd gar, then add a wine glass of wine, or cider-^flavor it witu nutmegs rose-water, or essence of lemon. If you wish to haw/

ORATIBS AND SAUCM. 20

It liquid, beat two-Uiirds of a pmt of water boiling hot, mil two or three tea spoonsful of flour with a little watei and stii t into the boiling water. As soon as its boils up well, atir it into the butter and sugar.

67. Tomato Soy.

Take ripe tomaios, and prick them with a foric - ^lay them in a deep dish, and to eacli layer put a layer of salt. Let diem remain in it four or f ve days, then take them out of the salt, and put them in vinegar and water for one night. Drain off the vinegar, and to each peck of tomatos put half a pint of mustard seed, half an ounce of cloves, and the same quan* tity of pepper. The tomatos should be put in a jar, with a layer of sliced onions to each layer of the tomatos, and the spices sprinkled over each layer. In ten days, they wOi be in good eating order.

58. Tomato Catsup,

Vo a gallon of ripe tomatos, put four table spoonsful of salt, four of ground bhck pepper, three table spoonsful of ground mustard, half a table spoonful of allspice, half a spoonful of cloves, six red peppers, ground fine - simmer the whole slowly, with a pint of vinegar, three or four hours^ then strain it through a sieve, bottle and cork' it tight. The catsup should be made in a tin utensil, and the later in tho season it is ma^ the less liable it will be to spoil.

59. Mushroom Catsup.

Put a layer of fresh mushrooms in a deep dish, sprinkle a little salt over them, then put in another layer of fresh mush . rooms, and salt, and so on till you get in all the mushrooms Let them remain several days - ^then mash them fine, and tL 9ach quart put a table spoouful of vinegar, half a tea spoon, ful of black pepper, and a quarter of a lea spoonful of cloves - turn it into a stone jar, set the jar in a pot of boiling watet, and let it boil two hours, then strain it without squeezing the mushrooms. Boil the juice a quarts r of an hour, skim it well, let it stand a few hours to settle then turn it off care* fully through a sieve, bottle and cork it tight. Keep it in a cool place.

a*

so SAUCES AND 0RAVIB8.

60. Walnut Catsup*

Procure the walnuts by the last of JunoT - keep ^hem in «u and water for a week, then bruisiB them, and turn boiling vin> .rgar on them. Let them remain covered with vinegar fol several days, stirring them up each day - ^then boil them a quaiter of an hour with a little more vinegar, strain it through a thick cloth, so that none of the coarse particles of the wal nuts will go through - season the vinegar highly with cloves allspice, pepper and salt. Boil the whole a few minutes, then bottle and cork it tight. Keep it in a cool place.

61. Curry Powder.

Mix an ounce of ginger, one of mustard, one of pepper three of coriander seed, the same quantity of turmeric, a quarter of an ounce of cayenne pepper, half an ounce ot cardamums, and the same of cummin seed and cinnamon. Pound the whole fine, sifl, and keep it in a bottle corked tight.

62. Essence of Celery.

Steep an ounce of celery seed in half a pint of brandy, or vinegar. A few drops of this will give a fine flavor to soupsi and sauce for fowls.

63. Soup Herb Spirit.

Those who like a vstriety of herbs in soup, will find it very convenient to have the following mixture. Tsike when in their prime, thyme, sweet marjoram, sweet basil, and summer sa. vory. When thoroughly dried, pound and sifl them. Steep them in brandy for a fortnight, the spirit will then be fit for use.

64. Plain Veal Soup.

A leg of veal, after enough has been cut off for cutlets makes a soup nearly as good as caif 's head. Boil it with a cup two thirds full of rice, a pound and a half of pork - - season it with salt, pepper, and sweet herbs, if you like. A little celery boiled in it gives the soup a fine flavor. Some people Hke onions, carrots, and parsely boiled in it. If you wish for balls in the soup, chop veaJl and a little raw salt porK

soupfiu 31

ftae, mix it with a few bread crumbs, and a couple of egg8« Boa jon it with salt and pepper - add a little curry powder if you like, do it up into small balls, and boil them in the soup. The veal should be taken up before the soup is seasoned. Just before the soup is taken up, put in a couple of slices of toast, cut into small pieces. Lf you do not like your soup fat, let the liquor remain till the day after you have boiled the meat, and skim off the fat before heating the liquor* Tho ^louldcr of Teal makes a good soup.

65. Mock TurOcy or Calf's Head Soup.

Boil the head until perfectly tender - then take it out, strain the liquor, and set it away until the next day - ^then skim off the fat, cut up the meat, together with the lights, and put it into the liquor, put it on the fire, and season it with salt, pep- per, cloves, and mace - add onions and sweet herbs, if you like - stew it gently for half an hour. Just before you take )t up, add half a pint of white wine. For the balls, chop lean real fine, with a little salt pork, add the brains, and season it with salt, pepper, cloves, mace, sweet herbs or curry powder, make it up into balls about the size of half an egg, boil part in the soup, and fry the remainder, and put them in a dish by themselves

66. Beef or Blade Soup.

The shank of beef is the best part for soup - cold roast Deef bones, and beef steak, make very good soup. Boil the shank four or five hours in water, enough to cover it. Half an hour before the soup is put on the table, take up the meat, thicken the soup with scorched fiour, mixed with cold water, season it with salt, pepper, cloves, mace,* a little walnut, oi tomato catsup improves it, put in sweet herbs' or herb spirit if you like. Some cooks boil onions in the soup, but as they are very disagreeable to many persons, it is better to boil and serve them up in a dish by thems'^lves. Make farce meat balls of part of the beef and pork» season them with mace, cloves, pepper, and salt, and -boil them in the \>up Sfleeu minutes.

67. Chicken or Turkey Soup.

Tho liquor that a turkey or chicken is boiled in, mc ^ a

82 SOUPS.

good soup. If jou do not like your soup fat, let the liquoi remain till the day after the poultry has been boiled in it, then skim off the fat, set it where it will boil. If there was not any rice boiled with the meat, put in half a tea cup full, when the liquor boils, or slice up a few potatoes and put in - season it with salt and pepper, sweet herbs, and a little celery boiled in it improves it. Toast bread or crackers, and put them ir the soup when you take it up.

68. Oyster Soup.

Separate the oysters from the liquor, to each quart of the liquor, put a pint of milk or water, set it on the fire with the oysters. Mix a heaping table spoonful of flour with^ little water, and stir it into the liquor as soon as it boils'. Season it with salt, pepper, and a little walnut, or butternut vinegar, if you have it, if not, common vinegar may be substituted. Put in a small lump of butter, and turn it as soon as it boils up again on to buttered toast, cut into small pieces

69. Pea Soup.

If you make your soup of dry peas, soak them over night, in a warm place, using a quart of water to each quart of the peas. Early the next morning boil them an hour. Boil with them a tea spoonful of saleratus, eight or ten minutes, then take them out of the water they were soaking in, put them into fresh water, with a pound of salt pork, and boil it till the peas are soft, which will be in the course of three or four hours. Green peas for* soup require no soaking, and boiling only long enough to have the pork get thoroughly cooked, which will be in the course of an hour.

70. Portable Soup.

Take beef or veal soup, and let it get perfectly cold, ihen skim off every particle of the grease. Set it on the fire, and let it boil till of a thick glutinous consistence. Care shoul i be taken that it does not bum. Season it highly with salt, pepper, cloves and mace - add a little wine or brandy, and Jien turn it on to earthen platters. It should not be more than a quarter of an inch in thickness. Let it remain un*i! cold| then cut it in pieces three inches square, set them in

VARIOUS HBTHOm OP OOOVIMO fiOfiS. 3tf

he 61111 to diy, turning them firequently. When perfectly dry, put them in an earthen or tin vessel, having a layer (ri white naper between eacli jayer. These, if the directioni are strictly attended to, will keep good a long 'time. When- ever you wish to make a soup of them, nothing more is necessary, than to put a quart of water to one of the cakes. {|Dd heat it very hot.

71. To Boil Eggs.

They should be put into boiling water, and if you wish to have them soft, boil them only three minutes. If you wish to have them hard enough to cut in slices, boil them five minutes. Another way which is very nice, is to break the shells, and drop the eggs into a pan of scalding hot water, let it stand till the white has set, then put the pcui on a moderate fire, when the water boils up, the eggs are cooked sufficiently. Eggs look very prettily cooked in this way, the yelk being just visible throOgh the white* If you do not use the eggs for a garnish, serve them up with burnt butter See receipt fpr making, No. 42.

72. Omelet.

Beat the eggs to a froth, and to a dozen of eggs put three ounces of finely minced boiled ham, beef, or veal ; if the latter meat is used, add a little salt. Melt a quarter of a pound of butter, mix a little of it with the eggs - ^it should be just lukewarm. Set the remainder of the butter on the fire, in a frying or tin pan, when quite hot, turn in the eggs beaten to a froth, stir them until they begin to set. When brown on the under side, it is sufficiently cooked. The omelet should be cooked on a moderate fire, and in a pan small enough, to hove the omelet an inch thick. When you take them up, lay a i9at dish on them, then turn the pan upside down.

73. Poached Eggs.

Break the eggs into a pan, beat them to a froth, then put them into a buttered tin pan, set the pan on a few coals, put in a small lump of butter, a little salt, let them cook very Hlowly, stirring tliera constantly till they becoi le quite thickf then turn tliom on to buttered toast.

M FISH.

74, Directumsfor BroiUng, BoiUjig and Fryuig Fish.

Fish for boiling or broiling are the best the day after tbej are caught. They should be cleaned when first caugh^ washed in cold water, and half a tea cup of salt sprinkled on . the inside of them. If they are to be broiled, sprinkle pep per on the inside of them - ^keep them in a v ool "place. When fish is broiled, the bars of the gridiron should be ruboed ovcT with a little butter, and the inside of the fish put towards tho fire, and not turned till the fish is nearly cooked through- then butter the skin side, and turn it over - ^fish should be broiled slowly. When fresh fish is to be boiled, it should ei- ther be laid on a fish strainer, or sewed up in a cloth - if not, It is very difficult to take it out of the pot without breaking- Put the fish into cold water, with the back bone down. To eight or ten pounds of fish, put half of a small tea cup of salt. Boil the fish until you can draw out one of the fins easily - ^most kinds of fish will boil sufficiently in the course of twenty or thirty minutes, some kinds will boil in less time- Some cooks do not put their fish into the water till it boils, but it is not a good plan, as the outside gets cooked too much, and breaks to pieces before the inside is sufficiently done, '^ish for frying, after being cleaned and washed, should be put into a cloth to have it absorb the moisture. They should be dried perfectly, and a little flour rubbed over them. No salt should be put on them, if you wish to have them brown well.' For five or six pounds of fish, fry three or four slices of salt pork - when brown, take them up, and if they do not make fat sufficient to fry the fish in, add a little lard. When the fish are fried enough, take them up, and for good plain gravy, mix two or three tea spoonsful of flour with a little water, and stir it ihto the fat the fish was fried in - put in a little butter, pepper, and salt, if you wish to have the gravy nch - add spices, catsup and wine - turn the gravy over the fish. Boiled fish should be served up with drawn butter, oi liver sauce, (see directions for making each, Nos. 41 and 51.) Fish, when put on the platter, should not be laid over each other if it can be avoided, as the steam from the under ones makes those on the top so moist, that* .hey will break to pieces '*--'*'- '^H* ;ea out.

PISH. 80

Gibat care and punctuality is necessalr f in cooking fish, if not done suHicientlyy or if done too much, they are not good. They should be eaten as soon as cooked. For a gar- nish to the fishy use parsely, a lemon, or eggs boiled hard* and cut in slices.

75. Chowder.

Fry three or four slices of pork till brown - cut each ol your fish into five or six slices, flour, and put a layer of them in your pork fat, sprinkle on pepper and a little sait - adc cloves, mace, and sliced onions if you like - ^lay on several bits of your fried pork, and crackers previously soaked sofi in cold water. This process repeat till you get in all the fish, then turn on water enough to just cover them - ^put on a heat- ed bake pan lid. When the fish have stewed about twenty minutes, take them up, and mix a couple of tea spoonsful of flour with a little water, and stir it into the gravy, also, a lit- tle butter and pepper. Half a pint of white wine, spices, and catsup, will improve it. Bass and cod make the best chow der - ^black fish and clams make tolerably good ones. The hard part of the clams should be cut ofl*, and thrown away.

76. Stuffed and Baked Fish.

Soak bread in cold water till soft - drain off" the water mash the bread fine, mix it with a table spoonful of melted butter, a little pepper and salt - a couple of raw eggs makes die dressing cut smoother - add spices if you like. Fill the fish with the dressing, sew it up, put a tea cup of water in your baKe pan, and a small piece of butter - ^lay in the fish, bake it from forty to fifty minutes. Fresh cod, bass, and shad, are suitable fish for baking.

77. Codfish,

Fresh cod is good boiled, fried, or made into a chowo^ It is too dry a fish to broil. Salt cod should be soaked m^ ukewarm water till the skin will come off* easily - ^then talc»i ap the fish, scrape off the skin, and put it in fresh water, and set it on a very moderate fire, where it will keep wann with- Dut boiling, as it hardens by boiling. It takes between thr&M and four hours to cook it soft- -serve it up with drav\-n butte/'

86

CSold salt codfish is nice minced iiiie, and mixed with masked potatoes, and warmed up, with just water enough to moisiter ity and considerable butter. It makes a nice dish for break tast, prepared in the following manner. Pull the fish intj small pieces, soak it an hour in warm water, then drain off the water, put a little milk and butter to it, stew it a few min« utes, and serve it up with sofl boiled eggs.

78. Cod Sounds and Tongues.

Soak them four or five hours in lukewarm water - then taKe them out of the water, scrape off the skin, cut them once m two, and stew them in a little milk. Ju£^ before they am taken up, stir in butter, and a little flour.

79. HaMuU

Is nice cut in slices, salted and peppered, and broiled or fried. The fins and thick part is good boiled.

80. Stnped and Sea Bass. - Bass are good fried, boiled, broiled, or made into a chowd< r

81. Black Fish

kre the best boiled or fried - ^they will do to broil, but are not so good as cooked in any other way.

82. Shad.

Fresh shad are good baked or boiled, but better broiled. For broiling, they should have a good deal of salt and pep- per sprinkled on the inside of them, and remain several hours before broiling. The spawn and liver are good boiled or fried. Salt shad and mackerel, for broiling, should be soakeci ten or twelve hours in cold water. Saft shad, for boiling. Deed not be soaked only long enough to get off the scalea without you like them quite fresh - ^if so, turn boiling water on them, and let them soak in it an hour - then put them into fresh boiling water, and boil them twenty minutes. To pickle shad, mix one pound of sugar, a peck of rock salt, two quarts of blow^n salt, and a quarter of a pound of s^lt-petre. Allow this quantity to every twenty-five shad. Put a layer of the ofuiture at the botto/n of the keg, then a layer of cleanf d <«ha<i

Ftsu* 87

with Uv skin side down. Sprinkle on another layer of aai^ sugar, and sait-petre, and so on till you get in all tho snad. Lay a heavy weight on the shad^ to keep it under the brine. If the juice of the shad does not run out so as to form brine sufficient to cover them, in the course of a week, make a little brine, and turn on to them.

83. Sturgeons.

Sturgeons are gooa ooiiea or baked, but better fried. Be- fore baking it, boil it about fifteedf minutes, to extract the strong oily taste, and when baked, to eight or ten pounds of it put a quart of water into the pan, and bake it till tender. (See directions for baking fish, No. 74.) The part next to the tail is the best for baking or frying. Sturgeons are very nice, cooked in the following manner. Cut it in slices nearly an inch thick - fry a few slices of pork - ^when brown, take them up, and put in th^ sturgeon. When a good brown co- lor, take them up, and stir in a little flour and water, mixed smoothly together. Season the grary with salt, pepper, and catsup* - stir in a little butter, and wine if you like, then put back the sturgeon, and let it stew a few minutes in the gravy. While the sturgeon is cooking, make force meat balls of part of the sturgeon and salt pork - fry and use them as a garnish for the fish.

84. Fish Cakes.

Cold boiled fresh fish, or salt codfish, is nice minced fine, with potatoes, moistened with a little water, and a little butter put in, done up into cakes of the size of common biscuit, and fried brown in pork fat or butter.

85. Fish Force Meat BaMs*

Take a little uncooked fish, chop it fine, together with a jttle raw salt pork, mix it with one or two raw egfi'S, a few bread crumbs, and season the whole with pepper and spices, ^dd a little ca;sup if you like - do them up into small ballf^ ind fry them till brown.

86. Lobsters and Crabs.

Piit them into boiling water, and boil them from half to

4

QQ FISH*

three quarten of an hcjr, according to their size. Boi Kali a tea cup of salt with every four pounds of the fish. When cold, crack the shell, and take out the meat, taking care tc extract the blue veins, and what is called the lady in the lob< ster, as they are very unhealthy. If the fish are not eaten cold, warm them up with a little water, vint^gar, salt, peppsFf and butter. The following way of dressing lobsters .ock^ very prettily. Pick out the spawn and red chord, mash them fine, rub them through a sieve, put in a little butter and salt. Cut the lobsters into squares, and warm it, togetlicr with the spawn, over a moderate fire. When hot, take it up, and gar- nish it with "parsely. The chord and spawn are a handsome garnish for any kind of fish.

87. Scollops.

Are nice boiled, and then fried, or boiled and pickled, in the same manner as oysters. Take them out of the shells - when boilf»d, pick out the hearts, and throw the rest away as the heart is the only part that is healthy to eat. Dip the hearts in flour, and frj' them in lard till brown. The hearts are good stewed, with a little water, butter, salt, and pepper.

88. Eels.

Eels, if very large, are best split open, cut into short pieces, and seasoned with salt and pepper, and broiled several hours after they have been salted. They are good cut into small strips, and laid in a deep dish, with bits of salt pork, season- ed with salt and pepper, and covered with pounded rusked bread, then baked half an hour. Small eels are the best fded .

89. Trout.

Trout are good boiled, broiled, or fried - ^they are also good dcewed a few minutes, with bits of salt pork, butter, and a little wator. Trout, as well as all other kinds of fresh water fish, are apt to have an earthy taste - ^to remove it, soak thcna in salt and water a few minutes, after they are cleaned.

90. Clams.

Wash and put them in a pot, with just water enough to pre.* vent the shells burning at the bottom of the pot. Heat them

FIBS. 39

ffli the shells open - lake the clams out of them, and warm tfaein with a little of the clam liquor, a little salt, butter, and pepper. Toast a slice or two of bread, soak it in the clam liquor, lay it in a deep dish, and turn the clams on to it. For ciam pancakes, mix flour and milk together to form a tliick batter - some cooks use the clam liquor, but it does not make die pancakes as light as the milk. To each pint of the fnilk, put a couple of eggs, and a few clams-^they are good taken out of the shells without stewing, and chopped fine, or stew- ed, and put into the cakes whole. Very large long clams are good taken out of the shells without stewing, and broiled.

91. Stewed Oysters.

Strain the oyster liquor, rinse the bits of shells off the oys- * ters, then turn the liquor back on to the oysters, and put them m a stew pan - set them where they will boil up, then turn them on to buttered toast - salt, pepper, and butter them to your taste. Some cooks add a little walnut catsup, or vine- gar. The oysters should not be cooked till just before the3f are to be eaten.

92. To Fry Oysters.

Take those that are large, dip them in beaten eggs, and then in flour, or fine bread crumbs - ^fry them in lard, till of a light brown. They are a nice garnish for fish. They will Keep good for several months if fried when first caught, salt- ed and peppered, then put into a bottle, and corked tight. Whenever they are to be eaten, warm them in a little water.

93. Oyster Pancakes.

Mix equal quantities of milk and oyster juice together. To a pint of the liquor when mixed, put a pint of wheat flour, a ew oysters, a couple of eggs, and a little salt. Drop by h>3 la^ spoonful into hot lard.

94. Ch/ster Pie.

Line a deep pie plate with pie crust - ^ftll it with dry pieces of bread, cover it over with puff paste - bake it till a light Drown, either m a quick oven or bake pan. Have the oys- dprs just stewed bv the time the crust is done - take off tlie

40 WOITABLBS.

apper croitt remote tiw piec^ of bread, put in A^oysterv season them with salt, pepper, and butter. A little walnnl eatsup improves the pie^ but is not essential-^HSovep it with th» orust.

95. Scolloped Oysters.

Poun^ msked bread or crackers fine-^butter scodop shc«.s dr tinst sprinkle on the bread crumbs, then put in a layer oi oysters, a smatl lump of butter, pepper, salt, and a little of the oyster juice - then put on another layer of crumbs and oysters, and so on till the shells are filled, having a layer of ' rumbs at the top Bake them till a light brown.

96. Potatoes.

The best way to cook Irish potatoes, is to pare and put them in a pot, with just boiling water enough to prevent theii burning, and a little salt. Cover them tight, and let them stew till you can stick a fork through them easily, if any water remains in the pot, turn it off, put the pot where it will Keep moderately warm, and let the potatoes steam a few rao* ments longer. The easiest way to cook them, is to put them in boiling water, with the skins on, and boiled constantly till done. They will not be mealy if they lie soaking in the water without boiling. They are more mealy to peel them as soon as tendf^^" and then put back in the pot without any water, and set in a warm place where they will steam, with the lid of the pot off. Old and poor potatoes are best ooiled till soft, then peeled and mashed fine, with a little salt, butter, and very litde milk put in - ^then put into a dish, smooth- ed over with a knife, a little flour sprinkled over it, and put whei^ it will brown. Cold mashed, or whole boiled pota- toes, &ie nice cut in sHces, and fried with just butter at iard enough to prevent their burning. When brown on both aides, taice them up, salt and butter them. Most poUtoes will boil in the course of half an liour- - new ones wiH boil in time. Sweet potatoes are better baked than boiled.

97. Potato Snow Balls.

Take the white mealy kind of potatoes-^are theni. and fittt them into just boiling water enough to cover them ^4idd

VBOKTABLBS. 41

a little salt When boiled tender, drain off the water, and let them steam till tliey break to pieces - ^take them up, put »wo or three at a time compactly together in a strong cloth} and press tiiem tight, in the form of a ball - then lay them in your potatoe dish carefully, so as not to fall apart

98. TimUps.

White turnips require about as much boiling as potatoes When tender, take them up, peel and mash them - season Ihem with a little salt and butter. Yellow turnips require about two hours boiling - if very large, split them in iwo The tops of white turnips make a good salad.

99. Beets.

m

Beets should not be cut or scraped before they are ooiled, OT the juice will run out, and make them insipid. In sum- mer, tiiey will boil in an hour - ^in winter, it takes three hours to boil them tender. The tops in summer are good boiled for greens. Boiled beets cut in slices, and put in cold spiced vinegar for several days, are very nice.

100. Parsntps and Carrots,

Wash them, and split them in two - lay them in a stew pan, with the flat side down, turn on boiling water enough to cover them - ^boil them till tender, then take them up, and take off the skin, and butter them. Many cooks boil them whole, but it is not a good plan, as the outside gets done too much, before the inside is cooked sufficiently. Cold boilea Darsnips are good cut in slices, and fried brown.

101. Onions*

Peel and put them in boiling milk, (water will do, bat it in not as good*) When boiled tender, take them up, salt them ^md turn a little melted butter over them.

102. Artichokes,

Scrape and put them in boiling water, with a table spoon, ful^of salt to a couple of dozen. When boiled tender, (which wili be in abou* two hours,) t^ke them c^ salt and battel ««cn one

42 VEOSTABLES.

103. Squashes,

Snmmer squashes, if very young, may be boiled vvholc - if not, they should be pared, quartered, and the seeds taken out. When boiled very tender, take them up, put them in a strong cloth, and press out all the water - ^mash them, sail auJ but ter them to your taste. The nedc part of the winter squasb is the best. Cut it in narrow strips, take off the rind, and Doil the squash in salt and water till tender - ^then drain off the water, and let the pumpkin steam over a moderate fire for ten or twelve minutes. It is good not mashed - if mash- ed, add a little butter,

104. Cabbage and Cauliflowers.

Trim off the loose leaves of the cabbage, cut Iikv ^ftalky in quarters, to the heart of the cabbage - ^boil it an hour. If not boiled with corned beef, put a little salt in the water in which they are boiled. White cauliflowers are the best. Take off the outside leaves, cut the stalk close to the leaves, let them lie in salt and cold water for half an hour before boiling them - ^boil them fifteen or twentj' minutes, according to their size. Milk and water is the best to boil them in, but clear water does very well. Put a little salt in the pot in which they are boiled.

105. Asparagus.

Cut the white part of the stalks off, and throw it away- cut the lower part of the. stalks in thin slices if tough, and boil them eight or ten minutes before the upper part is put inl Lay the remainder compactly together, tie it carefully in small bundles, and boil it from fifteen to twenty minutes, ac cording to its age. Boil a little salt with them, and a q^jar« ter of a tea spoonful of saleratus, to two or three quarts of water, to preserve their fresh green color. Just before youi Lsparagus is done, toast a slice of bread, moisten it with p jitle of the asparagus liquor, lay it in your asparegus dish, and butter it - ^thcn take up the asparagus carefully with a skimmer, and lay it on the toast, take off the string salt It. and turn a little melted butter ovei the whole.

VQOBTABLBS. 43

106. PcM.

Peas should bo put into boiling water, with salt and sat* aratus, in the proportion of a quarter of a tea spoonful of saleratus to half a peck of peas. Boil them from fifteen to diirty minutes, according to their age and kind. When boil- ed tender, take them out of the water with a skimmer, salt and butter them to the taste. Peas to be good should be fresh gathered, «and not shelled till just before they are cooked.

107. Sweet Com,

Corn is much sweeter to be boiled on the cob. If made into sucatosh, cut it from the cobs, and boil it with Lima beans, and a few slices of salt pork. It requires boiling from fif- teen to thirty minutes, according to its age.

108. To cook various kinds of Beans.

- French beans should have the strings taken ofF - ^if old, the edges should be cut off, and the beans cut through the middle. Boil them with a little salt, from twenty-five to forty minutes, according to their age. A little saleratus boiled with them preserves their green color, and makes them more healthy. Salt and butter them when taken up. Lima beans can be kept the year round, by being perfectly dried when fresh gath- ered in the pods, or being put without drying into a keg, with a layer of salt to each layer of beans, having a layer of salt at the bottom of the keg. Cover them tight, and keep them in a cool place. Whenever you wish to cook them, soak them over night, in cold water - shell and boil them, with a little saleratus. White beans for baking, should be picked 3ver carefully to get out the colored and bad ones. Wash and soak them over night in a pot, set where the} will keep ukewarm. There should be about three quarts of water to three pints of the beans. The next morning set them where thoy will boil, with a tea spoonful of saleratus. When they have boiled four or five minutes, take them up with a skim- mer. Put them in a baking pot. Gash a pound of pork, and put it down in the pot, so as to have the beans cover all but the upper surface - ^turn in ojld water till you can ju<rt see

/

44 BGXTASLES.

ft at the top. Thoy will bake in a hot oven» in the couivr of three hours- - but they are belter to remain in if five oi six hours. Becuis are good prepare^l in the same manner nz for Daking, and stewed several hours without baking.

109. Grfeiw.

White mustard, spinach, water cresses, dandelions, anu ihe leaves and roots of very smaK beets, are the best greens. Boil them with a little salt and saleratus in the water, ii no^ fresh and plump, soak them in salt and water half an houi before cooking them. When they are boiled enough, the> will sink to the bottom of the pot.

110. Salads.

To be in perfection, salads should be fresh gathered, ano kept in cold water for an hour before they are put on the ta ble. The water should be drained from them^ and if yow have not any salad oil, melt a little butter and put it in a separate dish - ^if turned over the salad, it will not be crispy

111. Cueumhers*

To be healthy they should not be picked longer than a day before they are to be eaten. They should be kept in cold water, and fifteen or twenty minutes before they are to be eaten, pare and slice them into fresh cold water, to take ou* the slimy matter. Just before they are put on the table, drain off the water. Put them in a deep dish ; sprinkle on a good deal of salt and pepper - cover them with vinegar. Cucum- bers are thought by many people to be very unhealthy, but if properly prepared, they will not be found to be any more unwholesome than most other summer vegetables.

112. T( stew Mushrooms.

Cut off the lower part of the stem, as it is apt to have an earthy taste. Peel and put them in a saucepan, with just wa^ ter enough at the bottom, to prevent their burning to the pan. Put in a little salt, and shake them occasionally while stew tng, to prevent their buming. When they have stewed quite lender, put in a little butter and pepper - ad.l spices and wine

VBOSTABLBS. 49

if jon like. They shodd stew Tery slowly tiH tenoer, «iid not be seasoned tiQ jus^ before they are taken up. Serf% them up on buttenid toast.

118. EggPkmt

BoL thsm a few moments to extiact the bitter taste - then oit them in thick slices ; sprinkle a ilttle salt between each slice. Let them lie half an hour - then fry thera till brown Id lard.

114. Cekriac,

This is an excellent vegetable, but is little known. The stalks of it can hardly be distinguished from celery, and it is much easier cultivated. The roots are nice, boiled tender, cut in thin slices, and put in soup or meat pies ; or cooked in the following manner, and eaten with meat. Scrape and cut them in slices. Boil them till very tender - ^then drain off the water. Sprinkle a little salt over them - turn in milk enough to cover them. When they have stewed about four or fiv« minutes, turn them into a dish, and add a little butter.

115. Salsify or Vegetable Oyster,

The best way to cook it is to parboil it, (after scraping off the outside,) then cut it in slices, dip it into a beaten egg, and fine bread crumbs, and fry it in lard. It is very good boiled, then stewed a few minutes in milk, with a little butter and salt. Another way which is very good, is to make a bat- ter of wheat fiour, milk and eggs ; cut the Salsify in thin slices, (after having been boiled tender,) put them into the batter with a little salt ; drop this mixture into hot fat, by the (arge spoonfuL When a light brown, they are cooked suf- ficiently.

116 Tomatoes.

If very ripe wiU skin easily ; if not, pour scalding water m them, and let them remain in it four or five minutes. Peel A2id put them in a stew pan, with a table spoonful of water, if not very juicy ; if so, no water will be required. Put in a htt!e salt, and stew them for half an hour; then turn thera 'nto a deep dish with buttsred toast. Another way of cook- 'Dg them, wltich is considered very nice by epicures, is to put

40 PICELB8.

inem in a deep dish, with fine bread crumbs, crackem pouod ed fine, a ayer of each alternately ; put small bits of butten a little salt, and pepper on each layer - some cooks add a lit- tle nutmeg and sugar. Have a layer of bread crumbs ou the top. Bake it three quarters of an hour.

117. Gumbo.

Take an equal quantity of young tender ocra chopped fine and ripe tomatoes skinned, an onion cut into slices, a smaA lump of butter, a little salt and pepper. Put the whole in a stew pan, with a table spoonful of water, and stew it till tender.

118. Southern manner of Boiling Rice.

Pick over th^ rice, rinse it in cold water a number of times, to get it perfectly clean ; drain off the water, then put it in a pot of boiling water, with a little salt. Allow as much as a quart of water to a tea-cup of rice, as it absorbs the water very much while boiling. Boil it seventeen minutes ; then turn the water off very close ; set the pot over a few coals, and let it steam fifteen minutes with the lid of the pot off. The beauty of rice boiled in this way, is, that each kernel stands out by itself, while it is quite tender. Great care is necessary to be used in the time of boiling and steaming it, as a few moments variation in the time, makes a great deal of difference in the looks of it. The water should boil hard when the rice is put in, and not suffered to stop boil- ing, till turned off to have the rice steamed. The water that the rice is boiled in, makes good starch for muslin, if boiled a few minutes by itself.

118. Biredzcns for PickUng. .

Vinegar for pickling should be good, but not of the sharp- est kind. Brass utensils should be used for picKling. They should be thoroughly cleaned before using, and no vinegar should be allowed to cool in them, as the rust formed by so doing is very poisonoq^. Boil alum and salt in the vinegar in the proportion of half a tea cup of salt, and a table spon* ful of alum, to three gallons of vinegar. Stone and woo<len vessels are the only kinds of utensils that are good to keep pickles in. Vessels that have had any grease in will not do for pickles, as no washing vill kill the. grease that the pot has

PiCKLBS. 47

absorbed, K.\ idnds of pdckles should be stirred up occa« aionally. Il there is any sofl ones among them, they should be taken ou^, the vinegar scalded, and turned back while hot - if very weak, throw it away, and use fresh vinegar. Whenever auy sciim rises, the vinegar needs scalding. If you do not wish to have all your pickles spiced, it is a good plar to keep a stone pot of spiced vinegar by itself, and put in a £e%/ of your pickles a short time before they are to be eaten.

^ 120. To Pickle Peppers.

Procure those that are fresh and green. , If you do not like them very iiery, cut a small slit in them, and take thb seeds out carefully with a small knife, so as not to mangle the pep- per. Soak them in salt and water, eight or nine days, chat er- .ng the water each day. Keep them in a warm place. If you like them stuffed, chop white cabbage fine, season it highly with cloves, cinnamon, mace, and fill the peppers with it - add nasturtions if you like - sew them up carefully, and put them in cold spiced vinegar. Tomatoes when very small and green are good pickled with the peppers.

121. Mangoes.

Procure muskmelons as late in the season as possible - if pickled early, they are not apt to keep well. Cut a small piece from the side that lies upon the ground while growing, take out the seeds, and if the citron or nutmeg melons are used for mangoes, the rough part should be scraped off. The long common muskmelons make the best mangoes. Soak the melons in salt and water, three or four days ; then take them out of the water ; sprinkle on the inside of the melons, powdered cloves, pepper, nutmeg ; fill them with small strips of horseradish, cinnamon, and small string beans. Flag root, nasturtions, and radish tops, are also nice to fill them with. Fill the crevices with American mustard seed. Pul 09ck the pieces of melon that were cut off, and bind the me- ,on up tight with white cotton clotn, sew it on. Lay the me- ions in a stone jar, with the part that the covers are on, up. Put into vinegar for the mangoes, alum, salt and pepper, noms, ir the same proportion as for cucumbers - heat it scald*

46 nCKLKS.

ing hot, then turn it oh to the melons. Barberries or radiA tops pickled in bunches, are a pretty garnish for mangoes The barberries preserve their natural color best by being fiisi dried. Whenever you wish to use them, turn hoiling vinegni on them, and let them lie in it several hours to swell out*

122. To Pickle Butternuts and Walnuts.

The nuts for pickling should be gathered as early as July jnless the season is very backward. When a pin will go through them easily, they are young enough to pickle. Soak *hem in salt and water a week - ^then drain it off. Rub them with a cloth, to get off the roughness. To a gallon of vine, gar put a tea-cup of salt, a table-spoonful of powdered cloves and mace, mixed together, half an ounce of allspice, and peppercorns. Boil the vinegar and spices, and turn it while hot on to the nuts. In the course of a week, scald the vin- egar, and turn it back on them while hot. They will be fit JO eat in the course of a fortnight.

123. Peaches and Apricots.

Take those of a full growth, but perfectly green, put them m salt and water, strong enough to bear up an egg. When they have been in a week, take them out, and wipe them carefully with a soft cloth. Lay them in a pickle jar. Put to a gallon of vinegar half an ounce of cloves, the same quantity of peppercorns, sliced ginger and mustard seed-* add salt, and boil the vinegar - ^then turn it on to the peaches scalding hot. Turn the vinegar from them several times* Heat it scalding hot, and turn it back while hot.

124. To Pickle Cabbages and CauJifiawers.

Purple cabbages are the best for pilskling. Pull off the ^oose leaves, quarter the cabbages, put them in a keg, aiMi 4pnnkle a great deal of salt, on each one - let them remain five or six days. To a gallon of vinegar put an ounce of mace, one of peppercorns and cinnamon, (cloves and allspioe improve the taste of the cabbages, but they turn it a dark color.) Heat the vinegar scalding hot, put in a little alum, Qtti turn it while hot on to the cabbages - the salt should XMnain that was sprinkled on the cabbages. Turn the vino

F1CKLI8. 40

gar from the cabbages six or seven tirq^s - heat it scalding hotf and turn it back while hot, to make them tender. Cauli- fkwers are pickted in the same manner. Cauliflowers cut into buncnes, and pickled with 'jeet roots sliced, look very prettfiy.

125. East India Pickle.

Chop cabbage fine, leaving out the stalks, together with Ou^ee or four onions, a root of horseradish, and a coupie of green peppers to each cabbage. Soak the whole in sail end water three or four days. Spice some vinegar very strong with mace, cloves, allspice and cinnamon. Heat it scalding hot - add alum and salt, and turn it on to the cab bage, onions and pepper, which should previously have all the brine drained from them. This pickle will be fit to eat in the course of three or four weeks.

126. French Beans and Radish Pods.

Gather them while quite small and tender. Keep them in ;3alt and water, till you get through collecting them - chang- flig the water as oflen as once in four or five days. Then scald them with hot salt and water, let them lie in it till cool, then turn on hot vinegar spiced with peppercorns, mace and aUapice. The radish top, if pickled in small bunches, are a pretty garnish for other pickles.

127. Nasturtion.

Take them when small and green - put them in salt and water - change the water once in three days. When you tiave done collecting the nasturtions, turn off the brine, and pour on scalding hot vinegar.

128. Samphire.

Procure samphire that is fresh and green - ^let it lay in aak *br three days - then take it out, and for a peck of samphire a^k^ft a gallon of vinegar with a couf^e of dozen of pepper eorns - add half a tea-cup of salt - ^heat the vinegar ad !-sg hot, and turn it on to the samphire while hot - cover it close. In the course of ten days, turn the vinegar from the sam- phiret heat it scalding hot, and turn it bcick.

ft

50 FICKLBS

129. Onums

Peel and boL them in milk and water ten minutes To % gallon of vinegar put half an ounce of cii namon and macok a quarter of an ounce of cloves, a small tea-cup of salt, and half an ounce of alum. Heat the vinegar, together with tho jpices, scalding hot, and turn it on to the onions, which sho.rd previously have the water and milk drained from diem. Cover them tight till cold.

130. Artichokes.

Soak the artichokes in salt and water, for several daysij then drain and rub them till you get all the skin off. Turn boiling vinegar on them, with salt,'eflum, and peppercorns in it, in the same proportion as for cucumbers. Let them re- 'Tiain a week, then turn off the vinegar, scald it, and turn )i hack while hot on to the artichokes. Continue to turn boil lAg vinegar on to the artichokes till thoroughly pickled.

131. Cucumbers.;

Gather those that are small and greeii; and of a quick growth. Turn boiling water -^n them^'as soon as picked. £«pt them remain in it four or five hours, then put them in cold vinegar, with alum and salt, in the proportion of a table ' spoonf'il of the former and a tea cup/ of the, latter, to evei^ gallon of vinegar. When you have done collecting the cu- cumbp.rs for pickling, turn the vinegar from the cucumbers, scald and akim it till clear, then put in the pickles, let them scald without boiling, for a few minutes ; then turn them while hot ipto the vessel you intend to keep them in. A few peppers, or peT)percorns, improve the taste of the cucumbers. Cucumbers to be brittle need scalding several times. If the Tinegar is wea3^ it should be thrown away, and fresh put to thfc cucumbers^ with more alum and salt. Another method of pickling cucumbers, which is good, is to put them in salt I ad water, as you pick them - changing the salt and watei mce in three or four davs. When you have done collectinij r'our cucumbers for pirkliD^. take them out of the salt and jvater, turn on*scald>ng h^t v'n«fE»* w\i\ plura ««^t an/* p<jp« >ercoru3 in it.

61

182. Gherkmt.

Pat them in strong brine - ^keep them in a warm plao6» When they turn yefiow, drain ofT the brine, and turn hot vine- gar on them. Let them remain in it till they turn greeni keeping them in a warm place. Then turn off the vinegar - add fresh scalding hot vinegar, spiced with mace, allspice, and peppercorns - add alum and salt, in the same proportion as for cucumbers.

133. To Pickle Oysters.

Take the oysters from the liquor, strain and boil it. Rinse the oysters, if there are any bits of the shells attached to them. Put them into the liquor while boiling. Boil them one minute, then take them out of it,, and to the liquor put a few peppercorns, cloves, and a blade 6r two of mace - add a little salt, and the samo quantity of vinegar as oyster juice. Let the whole boil fifteen minutes, then turn it on to the oys- ters. If you wish to keep the oysters for a number of weeks, bottle and cork them tight as soon as cold.

134. To Pickle Mushrooms,

Peel and stew them, with, just water enough to prevent their sticking at the bottom, of the pan. Shake them occa- sionally, to prevent their burning. When tender, take them up, and put them in scalding hot vinegar, spiced with mace, cloves, and peppercorns - add a little salt. Bottle and cork them tight, if you wish to keep them long.-'

135. Wheat Bread.

. For six common sized loaves of bread, take three pints of Dolling water, and mix it with five or six quarts of flour. When thoroughly mixed, add three pints of coid water. Stir t till the whole of the dough is of the same temperature. When lukewarm, stir in half £( pint of family yeast, (if brew 0rs' yeast is used, a less quantity will answer,) a table-spoon- ful of salt, knead in flour till stiff enough lo mould up, and free from lumps. The more the bread is kneaded, the hette? 'tt will be. Cover i1 over with a thick cloth, and if the WAa

52 BSKAD.

ther is cold, set iS near a fire. To aflcertain when it haa risen, cut it through the middle with a knife - ^if full of smai. holes like a sponge, it is sufficiently light for baking Ii should be baked as soon as light. If your bread should gel sour before you are ready to bake it, dissolve two or mora tca-spoonsful of saleratus (according to the acidity of it) in a tea-cup of milk or water, strain it on to the dough, ^ork i! m well - ^then cut off enough for a loaf of bread - ^mould it. Ui> well, slash it on both sides, to prevent its cracking wheii baked - ^put it in a buttered tin-pan. The bread should stand ten or twelve minutes in the pans before baking it. If you like your bread baked a good deal, let it stand in the oven an hour and a half. When the wheat is grown, it makes better bread to wet the flour entirely with boiling water. It should remain till cool before working in the yeast. Some cooks have an idea that it kills the life of the flour to scald it, but it is a mistaken idea - it' is sweeter for it, and will keep good much longer. Bread made in this way is nearly as good as that which is wet with milk. Care must be taker not to put the yeast in when the dough is hot, as it will scak^ it, and prevents its rising. Most ovens require heating an hour and a half for bread. A brisk fire should be kept up and the doors of the room should be kept shut, if the weather is cold. Pine and ash, mixed together, or birch- wood, is the best for heating an oven. To ascertain if your oven is of the right temperature, when cleaned, throw in a little flour ; if it browns in the course of a minute, it is sufficiently hot ; if it turns black directly, wait several minutes, before putting in the things that are to be baked. If the oven does not bake well, set in a furnace of live coals.

136. Sponge Bread.

For four oaves of bread, take three quarts of wheat flour and the same quantity of boiling water - ^mix them well tc« gether. Let it remain till lukewarm, then add a tea-cup full of family, or half a tea-cup of distillery yeast. Set it in 9 warm place to rise. When light, knead in flour till stid enough to mould up, then let it stand HL risen f^p^hu before moulding it up.

137, Rye Pread.

^ei up rye flour with luke.wr\rni milk, (waU^^ will do to vvw/' it with, but it will not make the bread so good.) Put ir thts same proportion of yeast hp for wheat bread. For foui or five loaves of bread, put ip a couple of tea-spoonsful of HsAU A couple oi table-spoonsful of melted butter makes «/ie crust more tender. It should not be kneaded as stiff as (vheat bread, or it will be hard when baked. When lighti take it out into pans, withoiU moulding it up - ^let it remain in them about twenty minutfvi, before baking.

138. Brown Bread.

Brown bread is made by scalding Indian meal, and stir- ring icto it, when lukewarnH about the same quantity of rye flour as Indian meal - - add yee^t and salt in the same oropor- tion as for other kinds of bn^. Bake it between two and three hours.

139. Indmn Bread.

Mix Indian meal with cold water, stir it into boiling wateiy et it boil half an Taour - stir in a little salt, take it from the Are, let it remain till lukewarm, then stir in yeast and Indian meal,, to render it of the consistency of unbaked ryp. dough. When light, take it out into buttered pans, let it renv«m a fuw minutes, then bake it two hours aad a half.

140. Potato Bread.

Boil the potatoes very sofl, then peel and mash them fine. Put in salt, and very little butter - ^then rub them with the flour - ^wet the flour with lukewarm water - then work »n trie veast, and flour till stiff to mould up. h will rise quicker than common wheat bread, and should be baked as soon as risen, as it turns sour very soon. The pot9toes that the bread is made of should be mealy, and mixed with the fkmx o the proportion of one-third of potatoes to two-thinUi of Bour.

141 jRice Bread.

Boil a pint of ri^ till aad - ^then mix it with a ooupV oC

5*

f4 rsAsr.

quarts of rice or wheat flour. When cool, add half a tea cup of yeasty a b'ttle salt, and milk to render it of the con sistency of rye bread. When light, baKe it in small butter ed pans.

142| French Rolls

Turn a quart of lukewarm milk on to a quart of floinr* Melt a couple of ounces of butter, and put to the milk ano flour, together with a couple of eggs, and a tea-spoonful of «ialt. When cool, stir in half a tea-cup of yeast, and flour to make it stiff enough to mould up. Put it in a warm place. When light, do it up into small * rolls - ^lay the rolls on flat buttered tins - ^let them remain twenty minutes before baking.

143. Yeast.

Boil a small handful of hops in a couple of quarts of wa- ter. When the strength is obtained from them, strain the liquor - ^put it back on the fire - ^take a little of the liquor, and mix smoothly with three heaping table-spoonsful of wheat flour - stii it into the liquor when it boils. Let it boil five or six minutes - take.it from the fire. When lukewarm, stir in a tea-cup of yeast^ - ^keep it in a warm place till risen. When of a frothy appearance, it is sufiiciently light. Add a table-spoonful of salt, turn it into a jar, and cover it tight. Some people keep yeast in bottles, but they are apt to burst - some use jugs, but they cannot be cleaned so easily as jars. Whenever your yeast gets sour, the jar should be thoroughly cleaned before fresh is put in - ^if not cleaned, it will spoil the fresh yeast. Yeast made in this manner will keep good a fort- night in warm weather ; in cold weather longer. If your yeast appears to be a little changed, add a little saleratus to it before you mix it with your bread. If it does not foam well, when put in, it is too stale to use. Milk yeast makes sweeter bread than any other kind of yeast, but it will not keep good long, [t is very nice to make biscuit of. Take naif the quantity r)f mi k you need for your biscuit - set it in a warm phce, with a little flour, and a tea-spoonful of salt. When light, mix it with the rest of the miik, and use it directly for the biscuit. It takes a pint of this yeast for five or six loaves of bread. Another method of making yeast, which is very

BISCUIT. 55

good, is to take about half a pound of your bread dough, when risen, and roll it out thin» and dry it. When you wish to make bread, put a quart of lukewarm milk to it, set it near the fire to rise - ^when light, scald the flour, and let it be till lukewarm - ^then add the yeast and salt. This will raise the dread in the course of an hour. The dough will need a lit- tle fresh hop liquor put to it, in the course of three or four times baking. Potato yeast makes very nice bread, but the

{'east does not keep good as long as when made without them* t is made in the following manner : boil a couple of good- sized potatoes sofl - ^peel and rub them through a sieve - ^put to it a couple of table-spoonsful of wheat flour, and a quart of hot hop tea - ^when lukewarm, stir in half a tea-cup of yeast - when light, put in a couple of tea-spoonsful of saltt put it in your yeast-jar, and cover it up tight.

144. Yeast Cikes,

Stir into a pint of good lively yeast a table-spoonful of salt, and rye or wheat flour to make a thick batter. When risen, stir in Indian meal till of the right consistency to roll out. When risen again, roll them out very thin, cut them kito cakes with a tumbler, and dry them in the shade in clear windy weather. Care must be taken to keep them from the sun, or they will ferment. When perfectly dry, tie them up in a bag, and keep them in a cool dry place. To raise four or five loaves of bread, take one of these cakes and put to it a little lukewarm milk or water. When dissolved, stir in a couple of table-spoonsful of flour, set it near the lire - When light, use it for your dough. Yeast cakes will keep ^ood five or six months. They are very convenient to use a\ summer, as common yeast is so apt to ferment.

145. Butter Biscuit.

Melt a tea-cup of butter - mix it with two-thirds of a pint a milk, (if you have not any milk, water may be substituted, i)ut the biscuit will not be as nice.) Put in a tea-spoonful of uart, haif a tea-cup of yeast, (milk yeast is the best, see di. lectionfl for making it) - stir in flour till it is stiff enough to moijld up, A cnuple of eggs improve tbe biscuit, but are m }t 33£enti&I Set the dough in a warm place when risen

50 Buwuri

mould the dough with the nand into nnall cakes, lay them o& flat tins that hate been buttered. Let them remain half oa hour before they are baked.

146. Butter-milk BiscuiL

DisdolVe a couple of tea-spoonsful of saleratus in a tea* cup of sonr milk - mix it with a pint of butter-milk, and s eouple of tea-spoonsful of salt. Stir in flour until stiff enough to mould up. Mould it up into small cakes, and bake them immediately.

147. Hard Biscuit.

Weigh out four pounds of flour, and rub three pounds and a half of it with four ounces of butter, four beaten eggs, and a couple of tea-spoonsful of salt. Moisten it with milk, pound it out thin with a roUing-pin, sprinkle a little of the re- served flour over it lightly - roll it up and pound it out again, sprinkle on more of the flour - this operation continue to repeat till you get in all the reserved flour - ^then roll it out thin, cut it into cakes with a tumbler, lay them on flat but- ^«red tins^ cover them with a damp cloth, to prevent their drying. Bake them in a quick oven.

148. Saleratus BisadL

Put a couple of tea-spoonsful of saleratus in a pint of sour milk* If you have not any sour milk, put a table-spoonful o( vinegar to a pint of sweet milk, set it in a warm place - as soon as it curdles, mix it with the saleratus - put in a cou« pie of table-spoonfuls of melted butter, and flour to make them sufficiently stifl* to roll out. Mould them up into amal biscuit, and bake them immediately.

149. Potato Biscuit.

Boil mealy potatoes very soft, peel and mash them. Ti ibur good-sized potatoes, put a {nece of butter, of the size of a hen's egg, a tea-spoonful of salt. When the butter has melted, put in half a pint of cold milk. If the milk cools the potatoes, put in a quarter of a pint of yeast, and flour to make them of the right consistency to mould up. Set them in tn

BOT CASM. M

w«nr. f 'tfice - ^whon r\actu mould them dp with the hand - let them remain ten or fifteen minutes before baking them*

150. Sponge Biscuit

Stir into a pint of lukewarm milk half a tea. cup of melted butter, a tea-spoonful of salt, half a tea cup of family, or a table-fl^poonful of brewers' yeast, (the latter is the best ;) add flour till it is a very stiff batter. When light, drop this miz« lure by the large spoonful on to flat, buttered tins, several inches apart. Let them remain a few minutes before baking. Bake them in a quick oven till they ave a light brown.

151. Crackers,

Rub six ounces of butter with two pounds of flour - di». -oive a couple of tea-spoonsful <^ ^aleratus in a wine glass of milk, and strain it on to the fiour - add a tea-spoonful of salt, and milk enough to enable yon to roll it out. Beat it with a rolling-pin for half an hoiu*^ pounding it out thin-7- cut it into cakes with a tumbler - bake them about fifteen minutes, then take them from the oven. When the rest of your things are baked sufficiently, take them out, set in the crackers, and let them remain till b«ked hard and crispy.

152. Cream Cakes,

Mix half a pint of thick cream with the same quantity of milk, four eggs, and fiour to render them just stiff enough to drop on buttered tins. They should be dropped by the large spoonful several inches apart, and haHfM in a quick oven.

153. Crumpets,

Take three tea-cups of raised dough and work into it, with the hand, half a tea-cup of melted butter, three eggs, ana milk to render it a thicK batter. Tum it into a buttered bake paa^et it remain fifteen minutes, th^a put on a bake paii, heated so as to scorch flour. It will Ijake in half an soiir.

154. Rice Cakes.

Mix a pint of rice boiled soft with a pini of uMik, a taa- spormfuJ of salt, and "hree eggs, beaten to a ^'*<»*^ $W io

50 HOT CAKBA.

rice or wheat flour till of the right consistency to fry. If yoi iko them baked, ad'* two more eggs, and enojgh more flour o make them stiff enough to roll out, and cut them into cakes^

155. Rice Ruffs.

To a pint of rice flour put boiling water or milk 9'jQci^il to make a thick batter. Beat four eggs, (when it Is coo4») and put in, together with a tea-spoonful of salt. Drop thift mixture by the large spoonful into hot fat.

^ 156. Buckwheat Cakes,

Mix a quart of buckwheat flour with a pint of Xikewarm milk, (water will do, but is not as good,) and a tea-cup of yeast - set it in a warm place to rise. When light, (which will be in the course of eight or ten hours if family yeast is used, if brewers' yeast is used, they will rise much quicker,) add a tea-spoonful of salt - if sour, the same quantity of sal- eratus, dissolved in a little milk, and strained. If they are too thick, thin them with cold milk or water. Fry them in just fat enough to prevent their sticking to the frying pan.

157. Economy Cakes,

Rusked bread, or that which is old and sour, can be made into nice cakes. The bread should be cut into small pieces, and soaked in cold water till v<'.ry soft. Then drain off the water, mash the bread fine - ^to three pints of the bread pulp put a couple of beaten eggs, three or four table-spoonsful of flour, and a little salt - dissolve a tea-s]x>onful of saieratus to a tea-cup of milk, strain it, then stir it into the oread - add more milk till it is of the right consistency to fry. The bat- ter should be rather thicker than ^!iat of buckwheat cakes, and cooked in the same manner. Another way of making them, which is very good, is to mix half a pint of wheat flour with enough cold milk or water to render it a thick natter and a couple of table-spoonsful of yeapt When lignt, mis the batter with the bread, (which should be previously soaked soft, and mashed flne,) add salt, and a tea-spoonful . of sal* eratus, dissolved in a little milk. Fry them in just fat snougli to prevent their $^icking to the frying pan.

HOT CAXBS. 60

158. Green Com Cake

Mix a pint of grated green corn with three taMe-spoonsfu! of milk, a tea-cup of flour, half a tea-cup of melted butteri one egg, a tea-spoonful of salt, and half a tea-spoonful oi

E^pper. Drop this mixture into hot butter by the spoonful) t thrj cakes fry eight or ten minutes. These cakes are nice 301 vei up with meat for dinner.

159. Indian Com Cake,

Stir into a quart of sour or butter-milk a couple of tea* ipoonsful of saleratus, a little salt, and sifted Indian meal to render it a thick batter - a little cream improves the cake- bake it in deep cake pans about an hour. When sour milk cannot be procured, boil sweet milk, and turn it on to the In- dian meal - ^when cool, put in three beaten eggs to a quart of tlie meal - add salt to the taste.

160. Indian Slap Jacks,

Scald a quart of Indian meal - when lukewarm, turn, stur in half a pint of flour, half a tea-cup of yeast, and a little Bait. When light, fry them in just fat enough to prevent their sticking to the frying pan. Another method of making them, which is very nice, is to turn boiling milk or water on to the Indian meal, in the proportion of a quart of the former to a pint of the latter - stir in three table-spoonsful of flouv three eggs well beaten, and a couple of tea-spoonsful of salt.

161. Journey or Johnny Cakes.

Scald a quart of sifled Indian meal with sufficient water to make it a very thick batter. Stir in two or three tea-spoons- fii of salt - mould it with the hand into small cakes. In Ofcier to mould them up, it will be necessary to rub a good ds^ of flour on the hands, to prevent their sticking. Fry thysi in nearly fat enough to cover them. When brown on the under side, they should be turned. It takes about twenty minutes to cook them. When cooked, split and butter them. Another way of malting them, which is nice, is to scald the Indian meal, and put in saleratus, dissolved in milk and salt in the proportion of a tea -spoonful of each to a quart of

BOft CADES.

meal. A(M tvro or three tahle-spoonsful of wheat flour and drop the batter by the large spoonful into a frying pan. The batter should be of a very thick consii^^ncy, and there should be just fat enough in the frying pan to prevent the cakeA sticking to it.

162. Hoe Cakes.

Scald a quart of Indian meal with just water enough tn make a. thick batter. Stir in a couple of tea-spoonsM of salty and two table-spoonful of butter. ' Turn it into a but- tered balie pan, and bake it half an hour.

163. Muffins.

Mix a quart of wheat flour smoothly with a pint and a half of lukewarm milk^ half a tea-cup of yeast, a couple of beat, en eggs, a heaping tea-spoonsful of salt, and a couple of ta- ble-spoonsful of lukewarm melted butter. Set the batter i* a warm place to rise* When light, butter your muffin cups turn in the mixture, and bake the muffins till a light brown.

164. Raised Flour Waffies.

Stir into a quart of flour sufficient lukewarm milk to make a thick batter. The milk should be stirred in gradually, so as to have it free from lumps. Put in a table-spoonful of melted butter, a couple of beaten eggs, a tea-spoonsful of salt, and half a tea-cup of yeast. When risen, fill your waffie- irons with the batter, bake them on a hot bed of coals. When they have been on the fire between two and three minutes, turn the waffle-irons over - when brown on both sides, they are sufficiently baked. The waffle-irons should be well gre^ised with lard, and very hot, before each one is put in. llie waffles should be buttered as soon, as cooked. Serve them up with powdered white sugar and cinnamon.

165. Quick Waffles.

Mix flour and cold milk together, to make a thick batter. To a quart of the flour put six beaten eggs, a table-spoonftt. of melted butter, and a tea-spoonful of salt. Some conks add a quarter of a pound of sugar, and half a nutmeg. Bako ttiom bnmodiati3ly.

V

SWBfiT CAZB8. 01

166. Bice WaJUa.

Take a tea-cup and a half of boiled rice - vfwn\ it with a |iint of milk, mix it smooth, then take it from the fire, stir in a pint of cold milk, and a tea-spoonful of salt Beat foui c^gga, and stir them in, together with sufficient flour to make a thick batter.

167. Bice Wafers.

Melt a quarter of a pound of butter, and mix it with a pound of rice flour, a tea->spoonful of salt, and a wine glass ol' wine. Beat four eggs, and stir in, together with just cold milk enough to enable you to roll them oat easily. They should be rolled out as thin as possible, cut with a wine glass i«ito cakes, and baked in a moderate oven, on buttered flat tins.

168. Rules to be observed in making nice Cake.

Cake, to be good, must be made of nice materials. The butter, eggs, and flour, shoul(^ not be stale, and the sugar should be of a light color, and dry. Brown sugar answers very well for most kinds of cake, if rolled free from lumps, and stirred to a cream with the butter. The flour should be sifled, and if 'damp, dried perfectly, otherwise it will make the cake heavy. The eggs should be beaten to a froth ; and the cake will be more delicate if the yelks and whites are beaten separately. Saleratus and soda should be perfectly dissolved, and strained before they are stirred into the cake. Raisins for cake should have the seeds taken out. Zante currants should be rinsed in several waters to cleanse them, rubbed in a dry cloth to get out the sticks, and then spread on platters, and dried perfectly, before they are put into the caka. Almonds should be blanched, which is done by turn- fafig boiling water on them, and letting them remain in it tiD the Akins will rub ofl* easily. . W4ien blanched, dry them, then pound iiem fine, with rosewater, to prevent their oiling. When i !S weather is cold, the materials for cake should be laXierately warmed, before mixing them together. All kinds of cake that are made without yeast are better for oelng stirred, till just before they are baked. Tlie butter and sugar should be stirred together til. white, then the eggSi

6

63 8WEBT CAKF8.

flour, and 8pice» added. Saleratus tuid cream should not bi| put in till just before the cake is baked - add the fruit last Butter the cake pans well. The cake will be less liable to burn if the pans are lined with white buttered paper. The cake should not be moved while baking if it can be avoidtd, as moving it is apt to make it heavy. The quicker moil idnds of cake are baked, the lighter and better they will be ; but tlie oven should not be of such a furious heat as to bum them. It is impossible to give any exact rules as to the time to be allowed for baking various kinds of cake, as so much depends on the heat of the oven. It should be narrowly watched while in the oven, and if it browns too fast, it should be covered with a thick paper. To ascertain when rich cake is sufficiently baked, stick a clean broom splinter through the thickest part of the loaf - ^if none of the cake adheres to the splinter, it is sufficiently baked. When cake that is baked on flat tins moves easily on them, it is sufficiently baked.

169. Frosimgfor Cake.

Allow for the white of one egg nine heaping tea-spoonsful of double refined sugar, and one of nice Poland starch. The sugar and starch should be pounded, and sifted through a very fine sievfe,. Beat the whites of eggs to a stiff froth, so that you can turn the plate upside down, without the eggs falling from it - ^then stir in the sugar gradually, with a wooden spoon - stir it ten or fifteen minutes without any cessation- then add a tea-spoonful of lemon juice, (vinegar will answer, but is not as nice) - put in sufficient rosewater to flavor it. If you wish to color it pink, stir in a few grains of cochineal powder, or rose pink - ^if you wish to have it of a blue tinge, add a little of what is called the powder blue* Lay the frosting on the cake with a knife, soon, a^er it is taken from the oven - smooth it over, and let it rem^n in a cool place till hard. To frost a common sized loaf of cake, allow the white of one egg, and half ot anotner.

170. Sponge Gingerbread.

Melt a piece of butter of the size of a hen's egg - mix it with a pint of nice molasses, a table-spoonful of ginger, and a quart of flour. Dissolve a heading tabls-spoonful of dal

SWBIT CAUS. 09

eratus in half a pint of milk, strain and mix i with the rest of the ingredients, add sufficient flour to enable you to roll it out easily, roll it out about half an inch thick, and bake it on flat tins in a quick oven. Gingerbpead made in this man- ner will be light and spongy if baked quick, and made of nice molasses, but it will not keep good so long as hard gingerbread

171. Hard Molasses Gingerbread.

To a pint of molasses put half a tea-cup of melted butter, a table-spoonful of gingeV, and a quart of flour. Dissolve a tea-spoonful of saleratus in half a pint of water, and stir it in, together with flour sufficient to enable you to roll it out. Buke it in a moderately warm oven.

172. Soft Molasses Gingerbread.

Melt a tea-cup of butter - ^mix it with a pint of molasses, a table-spoonful of ginger, a pint of flour, and a couple of beat- en eggs. Presh lemon peel, cut into small strips, improves it. Dissolve a couple of tea-spoonsful of saleratus in half a pint of milk, and stir it into the cake. Add flour to render it of the consistency of unbaked pound cake. Bake it in deep nans about half an hour.

173. Sugar Gingerbread.

Mix a pound of sugar with six ounces of butter. Beat four eggs, and stii^ them into the butter and sugar, together with three tea-spoonsful of ginger. Stir in gradually a pound and a half of flour - <]issolve a tea-spoonful of saleratus in a wine glass of milk, and stir it in, and bake the gingerbread imn\e- diately.

174. Ginger Snaps.

Melt a quarter of a pound of butter, the same quantity of hrd - mix them with a quarter of a pound of brown sugar, a pint of mousses, a couple of table-spoonsful of ginger, and a quart of flour. Dissolve a couple of tea-spoonsful of sul- erafus iu a wine glass of milk, and strain it into the cak» - add sufficient flour to e^iable you to roll it out very thin, cut it into smaU cakes, and bake them in « slow oven.

G4 8WBBT GASSa.

]7.s. Spice Cakes,

Melt a tea-cup of butter, mix it with a tea-cup of sugar and half a tea-cup of molasses. Stir in a tea-spoonful ol cinnamon, the same quantity of ginger, a grated nutmeg, and a tea-spoonful each of caraway and coriander seed - put in a tea-spoonful of saleratus, dissolved in half a tea-cup of water, stir in flour till stiff enough to roll out thin, cut it into cakes, and hake them in a slow oven.

176. Cider Cake.

Stir together a lea-cup of butter, three of sugar - ^beat finii eggs, and put into the cake, together with two tea-cups of flour, and a grated nutmeg. Dissolve a tea-spoonful of sal- eratus in half a tea-cup of milk, strain it, and mix it with the ibove ingredients^ - stir in a tea-cup of cider, and four more cups of flour.

177. Bannock or Indian Meal Cakes.

Stir to a cream a pound and a quarter of brown si^ar, a pound of butter - ^beat six eggs, and mix them with the sugar and butter - add a tea-spocnful of cinnamon or ginger - -stii in a pound and three quarters of white Indian meal, and a quarter of a pound of wheat flour, (the meal should be sifted.^ Bake it in small cups, and let it renisdn in them till cold*

178. Rich Cookies.

Rub together, till white, a tea-cup of butter, two of sugai - then stir in a couple of beaten eggs, a little flour, grate in a nutmeg- - dissolve a tea-spoonful of saleratus in a teacup of milk or w^ter, strain it on to the cake, then add flour till stiff enough to roll out easily. If you cannot roll out the cake without its sticking to the board and roUing-pin, (which should be previously floured,) work in more flour, stamp and cut it into cakes - -bake them in a moderately warm oven.

179. Plain Tea Cakes.

Mix thoroughly a tea-cup and a half of sugar, half a tea^ cup of butter, stir in a little flour, and half a nutmeg. Dis- tioive a tea-spoonful of jalonOns in a tea-cup of millu strain

and nnx it with the cake - add flour till stiT enough Ui roQ out - ^roU it out half an inch thick, cut it into cakes, bake thom on flat buttered tins, in a quick oven. If baked sbw, they Tnll not be good.

180. New Year's Cookies.

Weigh out a pound of sugar, three-quarters of a pound of butter - stir them to a cream, then add three beaten eggs, a grated nutmeg, two table-spoonsful of caraway seed, and a pint of flour. Dissolve a tea-spoonful of saleratus- in a tea. cup of milk, strain and mix it with half u tea-cup of cider, and stir it into the cookies - ^then add flour to make them suf ficiently stifl* to roU out. Bake them as sQon as cut into cakes, in a quick oven, till a light brown.

181. Shrewshury Cake.

Stir together three-quarters of a pound of sugar, half a pound of butter. When white, add five beaten eggs, a tea- spoonful ,of rosewater, or a nutmeg, and a pound of flour. Drop it with a large spoon on to flat tins that have been but- tered - sifl sugar over them.

182. Tunhridge Cake.

Six ounces of butter, the same quantity of sugar, three, quarters of a pound of flour, a couple of eggs, and a tc«u spoonful of rosewater. Stir to a cream the butter and sugar, then add the eggs, flour, and spice. RoU it out thin, and cut it into small cakes.

183. Jumbles.

Stir together, tiU of a light color, a. pound .of sugar, and half the weight of butter - ^then add eight eggs, beaten to a frofJi, essence of lemon, or rosewater, to the taste, and flour to ^nake them sufliciently stiff to roll out. Roll them out in powdered sugar, about half an inch thick, cut it into strips ajout hfilf an inch wide, and four inches long, join the ead6 togethi)!', so as to form rings - ^lay them on flat tins that hav9 3een buttered - ^bake them in a quick oven.

184. Composition Cake.

Five tea-cups of flour, three of sugar, two of butter, five

6*

ea SWSiEr CAXBfl.

eggSy a tea-spoonful of saleratus, a tea-cup of milk, a ^ine glass of wine, or brandy, one nutmeg, a pound of raisina. Stir the sugar and butter to a cream, then add the eggs, beat« en to a froth, and part of the flour and the spice - <lissolve the saleratus in the milk, strain and mix it with the brandy stir it into the cake, with the rest of the flour - add the raisim- )ust belbre the cake is put into the pans.

185. husk.

Melt half a pound of butter, and mix it with two-thirds of A pint of milk---flour to make a thick batter. Add three tu ble*spoonsful of yeast, and set the batter in a warm place to rise. When light, beat two eggs, with half a pound of rolled sugar - work it into the batter with the hand, add a tea-spoon, ful of salt, a tea-spoonful of cinnamon, and ^our to make them sufficiently stiff to mould up. Mould them up into cakes of the size you would make biscuit, lay them on fliit tins, previously buttered, kt them remain till of a spcmgy lightness, before baking. They will bake, in a quick oven, in the course of fifteen minutes.

186. Whigs.

Mix half a pound of sugar with six ounces of butter, a couple of beaten eggs, a tea-spoonful of cinnamon. Stir in (wo pounds of flour, a tea-cup of yeast, and milk sufficient to make a thick batter. When light, bake them in small cups

187. 'Nui Cakes.

Heat a pint of milk just lukewarm - stir into it a tea-cup of lard, (the lard should be melted.) Stir in flour, till it is a thick batter, then add a small tea-cup of yeast. Set it in a warm place - ^when light, work in two tea-cups and a half of rolled sugar, four e^rs beaten to a froth, two tea-spoonsful of cinnamon, and one of salt. Knead in flour to make it siiffi* eiently stiff to roll out - keep it in a warm place, till risen again. When it appears of a spongy lightness, roll it out about half an inch thick, cut it into cakes with a wine glass, let them remain fifteen or twenty minutes before boiling them - bi>il them in a pot, with about a couple of pounds of lard. The fat should be hot enough to boil up as they are put vok

SWEET CAKES. 67

Aoi a brkk fire kept under the pot. It should be shaken constantjy while they are boiliug. Only a few should be boiled at once - ^if crowded, they will not fry well, if you wish to liave them look nicey dip them into powdered whito sugar as soon as fried. The same lard, with a little moro euidedy will answer to fry several batches of cakes in, if not aurnt.

188. CroUers.

Dlsjolve a tea-spoonful of saleratus in fdur table-spoonsfid ot milk, or leave out one spoonful of milk, and substitute one of wine. Strain it on to half a pint of flour, four table- spoonsful of melted butter, or lard, and a tea-spoonful of salt. Beat four eggs. Math six heaping table-spoonsful of rolled su- gar - ^work them into the rest of the ingredients, together with a grated nutmeg - add flour to make them stiff enough to roll out easily. They should be rolled out about half an inch diick, cut with a ja,gging iron or knife into strips about half an inch wide, and twisted, so as to form small cakes. Heat a pound of lard in a deep pot or kettle, (some cooks use a frying pan to fry croUers in, but they are more apt to bum when fried in a pan.) The fat should boil up, as the cakes are laid in, and ^ey should be constantly watched while fry- ing. When brown on the under side, turn them - when brown on both sides, they are sufficiently cooked.

189. Molasses Dough Cake.

Melt half a tea-cup of butter, mix it with a tea-cup of mo* lassesy the juice and chopped rind of a fresh lemon, a tea* iqioonful of cinnamon - ^work the whole with the hand into three tea-cups of raised dough, together with a coii^le of beaten eggs. Work it with the hand for ten or twelve min- utes, then put it into buttered pans. Let it remain ten or &fioeD minutes before baking it.

190. Sugar Dough Cake*

Dissolve a tea-spoonful of saleratus in a wun^ glass of ^ine, or ndlk - strain it on to three tea-cups of raisi^ dough. Work into the dough a tea-cup of lukewarm melt Hi butteri two tea-cups of rolled sugar, three eggii well beatdo, and a

68 8WEET CAKES.

couple of tea-8| oonsful of cinnamon. Woik the whole wt together for a quarter of an hour, then put it into cake piuni Let it stand in a warm place fifteen or twenty minutes, be fore baking it.

191. Measure Cake,

Stir to a cream a tea-cup of butter, two cf sugar, then stif vin four eggs beaten to a froth, a grated nutmeg, and a pint of flour. Stir ^until just before it is baked. It is good either baked in i^s or pans.

192. French Cake.

One pound of sugar, three quarters of a pound of butter a pound and a half of flour, twelve eggs, a gill each of wine^ brandy, and of milk. Mix the sugar and butter together' - when white, add the eggs, beaten to a froth, (the whites and yelks should be separated) - ^then stir in the flour, the milk and wine, and one-fourth of a grated nutmeg. Just before it is baked, add three-quarters of a pound of seeded raisins, a quarter of a pound of citron, and a quarter of a pound of almonds, blanched and pounded fine. To blanch almonds- see directions in No. 168.

193. Washington Cake*

Stir together, till quite white, a pound of sugar, three-quar ters of a pound of butter, then add four beaten eggs. Stir in gradually a pound and a half of flour. Dissolve a tea- spoonful of saleratus in a tea-cup of milk, strain and mix it with a glass of wine, then stir it into the cake, together witn a tea-8((oonful of rosewater, and half a nutmeg. Just befoin it b baked, add a pound of seeded raisins.

194. Cup Cake.

Mix three tea-cups of sugar with one and a half of bmtrr When white, beat three eggs, and stir them into the buttei and sugar, together with three tea-cups of sifted flour, an^ rosewater or essence of lemon to the taste. Dissolve a tea* spoonful of saleratus in a tea-cup of milk, strain it mto the cake, then add three more tea-cups of sifled flour. Bake the tftke immediately, either in cups or pans.

8W8BT CAKES. Bd

195. Plain Cream Cake.

O^'saolvc a tea-spoonful of saleratus in a wine glass of milk, strain it on to a little sifled flour, beat three eggs with a tea - cup of rolled sugar, mix them with the above ingredients, ta gether with half a grated nutmeg. Add a tea-cup of thiclt cream, and sifted flour to render it of the consistency of un* baked pound cake. Bake it as soon as the cream and flour ^re well mixed in, as stirring the cream much decomposes it*

196. Bkh Cream Cake^

Stir together, till very white, half a pound of butter, three* quarters of a pound of sugar. Beat the whites and yelks of seven eggs separately to a froth, stir them into the cake - put In a wine glass of brandy, a grated nutmeg, and a pound ana a half of sifted flour. Just before it is baked, add half a pint of thick cream, and a pound of seeded raisins.

197. Cymbals,

Half a pound of sugar, a quarter of a pound of butter, a couple of eggs, half a nutmeg, a tea-spoonful of saleratus, half a tea-cup of milk. Stir the butter and sugar together, then add the eggs and a little flour, stir in the milk and sal- eratus, which should be previously strained, then add enough flour to make it stiff enough to roll out - roll it out half an inch thick, in pounded white sugar, cutlt with a tumbler into cakes, and bake them on flat buttered tins.

. 198. Rich Loaf Cake.

Stir gradually into a pint of lukewarm milk a pound of sKled wheat flour, add a small tea-cup of yeast, and set it where it will rise quick. When of a spongy light^iess, wei^h out a pound of butter, a pound and a quarter of nice sugar-^ stir them to a cream, then work them with the hand into tlie sponge. Beat four eggs to a froth, the whites and yelks sep* irately - ^mix the eggs with the cake, together with a wine {lass of wine, one of brandy, a quarter of an ounce of mace, /T one nutmeg. Cinnamo^^ '- gooci spies --r loaf cake, but ^ turns it a dark cold^. Add another pound of flour, and «« a\ It with the hand for fifleen or twenty minutes. (The

70 8WBXT CAIOBS.

longer it is worked, the more delicate will be the cake.) h^ it remain till risen again - when perfectly light beat it a teu minutes with the hand, then add a couple of pounds of seeder raisins, a quarter of a pound of citron, or almonds blanched and pounded fine. Butter three common sized cake pans and put the cake into them - ^let them remain half an hour ir a warm place, before setting them in the oven. Bake tht cake in a quick, but not a furious oven, from an houi ano fifteen to thirty minutes, according to the heat of the oren» If it browns too fast, cover it, while baking, with thick paper

199. Plain Loaf Cake.

Mix together a pint of lukewarm milk, two quarts of sift ed flour, a small tea-cup of yeast. Set the batter where it will rise quick. When perfectly light, work in with the hand four beaten eggs, a tea-spoonful of salt, two of cinna- mon, a wine glass of brandy or wine. Stir a pound of sugai with three-quarters of a pound of butter - ^when ^ hite, work it into the cake, add another quart of sifled flour, and beat the whole well with the hand ten or fifteen minutes, then set it where it will rise again. When of a spongy lightness, put it into buttered cake pans, and let them stand fifteen or twent}^ minutes before baking. Add if you like a pound and a half f raisins, just before putting the cake into the pans.

200. Shelah, or Quick Loaf Cake.

Melt half a pound of butter - ^when cool, work it into » pound and a half of raised dough. Beat four eggs with three- quarters of a pound of rolled sugar, mix it with the dough, together with a wine glass of wine, or brandy, a tea-spoonfiu of cinnamon, and a grated nutmeg. Dissolve a tea-spoonfuj of saleratus in a small tea-cup of milk, strain it on to the dough, work the whole well together for a quarter of an hour, then add a pound of seeded raisins, and put it into cake pans. Let them remain twenty minutes before setting them in the oven.

201. Rice Cake.

Mix ten ounces of ground rice, three of wheat flour, eigh. ouiices of powdered w\ 'm i*Hi^ - . l^ir^ ;he whole by degrees

8WKBT CAXB8* 71

into the beaten jrelks of eight eggB. Add the whites of the eggs, beaten to a stiff froth, and half a grated nutmeg. Bake the cake in deep pans as soon as the ingredients are well mix. ed in. The cake will bake sufficiently in the course of tweiit} minutes, if the oven is hot.

202. Diet Bread.

Sift a pound of flour, mix it with a pound of rolled sogai; 8oat eight eggs to a froth, and stir the flour and sugar In mTy gradually. Season it to the taste with essence of lemoo cr rosew&ter. Bake it from fifleen to twenty minutes.

203. Lemon Cake.

Stir together, till very white, a pound of sugar, half a pound of butter - ^then add eight eggs, beaten to a froth, (the whites and yelks should be beaten separately,) the grated rind of two lemons, and the juice of half a lemon. Stir in gradually a pound of sifted flour. Line a couple of cake pans with white buttered paper, turn the cake into them, and oake it in a quick oven.

^ 204. Scotch Cake.

Stir to a cream a pound of sugar, and three-quarters of a pound of butter - ^put in the juice and grated rind of a lemon, a wine glass of brandy. Separate the whites and yelks of nine eggs, beat them to a froth, and stir them into the cako - then add a pound of sifted flour, and just before it is put in the cake pans, a pound of seeded raisins.

205. Pound Cake.

Mix a pound of sugar with three-quarters of a pound of butter When worked white, stir in the yelks of eight eggs, b»3aten to a froth, then the whites. Add a pound of sifted flour and mace or nutmeg to the taste. If you wish to have your cake particularly nice, stir in, just before you put it into Oie pans, a quarter of a pound of citron, or almonds blanched And powdered fine in rosewater.

206. Coitfeclioner^s Pound Cake. Sti*- tojTcther a pound and a quarter of sugar, throe quar

7>& gWSST CAKVBB.

ters it a pound of butter. When of a light color^ stir h twelve beaten eggs, a pound and a half of sifted flour, ano mace or nutmeg to the taste.

207. Queen*s Cake.

Rub together, till very white, a pound of sugar, three quar- tsrs of a pound of butter. Mix a wine glass of wine, one of brandy, one of milk, and if you wish to have the cake lock dark, put in a tea-spoonful of saleratus. Stir them into tho butter and sugar, together with a pound of flour, a tea-spoon- ful of rosewater, or essence of lemon, a quarter of an ounce of mace. Beat the whites and yelks separately of six eggs - ^if no saleratus is used, two more eggs will be necessary. When beaten to a froth, mix them with the cake. Stir the whole well together, then add, just before baking it, half a pound of seeded raisins, the same weight o^ Zante currants, a quarter of a pound of citron, or almonds blanched, and pounded flne in rosewater. The fruit should be stirred in gradually, a liandful oL* each alternately. Line a couple of three pint tin pans with buttered white paper, put in the cake, and bake it directly. If it browns too fast, cover it with paper. It takes 6rom an hour and a quarter to an hour and a half to bake it» according to the heat of the

208. Delicate Cake.

Stir to a cream a pound of powdered white sugar, seven ounces of butter - ^then add the whites of sixteen eggs, beat- en to a stiff froth, half a nutmeg, or a tea-spoonful of rose, water. Stir in gradually a pound of sifted flour, and bake the cake immediately. -The yelks of the e^s can be used fbr custards.

209. Jelfy Cake.

Rub together, till white, half a pound of sugar, six ounces of butter. Beat eight eggs to a froth, and stir into the but Ser and sugar, together with a pound of sifted flour. Add the juice and grated rind of a fresh lemon, and turn this mixt ire on to scolloped tin plates, that have been well buttered. Tba oako should not be more than a quarter of an inch thick on eorii of the platos. Bake them directly, in a quictt

8WBBT CAKBS 73

oven, till a tight brown. Pile them on a plate with a layer of jelly or inarmalade between each of the cakes, and a layer or the top.

210. Strawberry Cake.

Mix a quart of flour with a tea-spoonful of salt, four beaten eggs, and a tea-cup of thick cream, or melted butter. Add 9u^cient milk to enable you to roll it out - ^roll it out thin, line a shallow cake pan with part of it, then put in a thick layer of nice ripe strawberries, strew on sufficient white su- gar to sweeten the strawberries, cover them with a thin layer of the crust, then add another layer of strawberries and su- gai^ - cover the whole with smother layer of crust, and bake It in a quick oven about twenty-five minutes.

211. Superior Sponge Cake,

Take the weight of ten eggs, in powdered loaf sugar, beat it to a froth with the yelks of twelve eggs, put in the grated rind of a fresh lemon, leaving out the white part - add half *}ie ]uice. Beat the whites of twelve eggs to a stiff froth, and mix them with the sugar and butter. Stir the whole with- out any cessation for fifteen minutes, then stir in gradually the weight of six e^s in sifted flour. As soon as the flour is well mixed in, turn the cake into pans lined with buttered paper - bake it immediately in a quicks but not a furiously hot oven. It will bake in the course of twenty minutes. If it bakep too fiist, cover it with thick paper.

212. Crood Sponge Cake,

Beat together the yelks of ten eggs, with a pound of pow« dered white sugar - ^beat to a stiff froth the whites of the eggs, and stir them into the yelks and sugar. Beat the whole ten or fif^n minutes^ then stir in gradually three-quarters of a poond rf sifted flour. Flavor it with a nutniteg, or the grated rind of a lemon. Bake it as soon as the flout and spices are I ell mixed in.

213. Almond Caken

Beat the yelks of twelve eggs to a tl'oth, with a pound of pcwdered white sugar. Beat the whites of nine eggs to a 9ti/r froth, and stir them into the ycCks and sugar. When

7

74 «WBE1 CASKS.

the wh^le has been stirred together for ten Riinutes, add gra dually a pound of sifled flour, and half a pound of almondS} blanched and pounded fine, then stir in three table-spoonsfU of thick cream. As soon as the ingredients are weh mixed in, turn the cake into buttered pans, and bake it immediate- ]y. Frost the cake with the reserved whites of the egg« as soon as it is baked.

214. Fnul Cake.

One pound of flour, one of sugar, three-quarters of a pound of butter, two pounds of seeded raisins, two of currants, one of citron, a quarter of a pound of almonds, half an ounce of mace, a tea-spoonful of rosewater, a wine glass of brandy, one of wine, and ten eggs. Stir the sugar and butter to a cream, then add the whites and yelks of the eggs, beaten separately to a froth - stir in the flour gradually, then the ^wme, brandy, and spice. Add the fruit just before it is ptil into the pans. It takes over two hours to bake it if the loaves are thick - ^if the loaves are thin, it will bake in less time. Tills kind of cake is the best after it has been made three uf four weeks, and it will keep good five or six months.

215. Black Cake.

One pound of flour, one of sugar, fourteen ounces of but ter, ten eggs, three pounds of seeded raisins, three pounds of Zante currants, and one pound of citron, a wine glass of wintj^ one of brandy, and one of milk, a tea-spoonful of saleratud, a table-spoonful of molasses, a table-spoonful of cinnamon, a tea-spoonful of cloves, a quarter of an ounce of mace, or one nutmeg. The sugar should be the brown kind, and stirred a few minutes with the butter, then the eggs beaten to a f^otn, and stirred in. Brown the flour in a pan, over a few coals - stir it constantly to prevent its burning. It should be aone before you commence making the cake, so as to have it ^.t cold. Stir it into the butter and sugar gradual y, then add the moiasses and spice. Dissolve the saleratus in the milk, then strain it, and mix it with the brandy and vnne, to curdle them - stir the whole into the cake. Just before you put i( Into the cake pans, stir in the fruit gradually, a handful of *>a£.u Jieniately. Whfin well mixed in* put it into cake pansi

swBST CAna. 75

and beke it immediately. If baked in thick loaves, it takes from two nours and a half to three hours to bake it sufficient- ly. The oven should not be of a furious heat. Black cake cuti the best when three or four weeks old.

216. Maccaroons*

Soak half a pound of sweet aloionds in boiling hot water, dll the skins will rub off easily - wipe them dry. When jo(k hrve rubbed off the skins, pound them fine with rose water. Boat the whites of three eggs to a stiff froth, then stir in gra- dually half a pound of powdered white sugar, then add the almonds. When the almonds are well mixed in, drop the mixture in small parcels on butterect baking plates, several inches apart, sifl sugar over them, H»d bake them in a slow oven.

217. Cocoanui Cakes,

Take equal weights of grated cccoanut and powdered white sugar, (the brown part of the cocoanut should be cut off before grating it) - add the whites of eggs beaten to a stiff froth, in the proportion of half a dozen to a pound each of cocoanut and sugar. There should he just eggs enough to wet up the whole stiff. Drop the mixture on to buttereo plates, in parcels of the size of a cent, several inches apart Bake them immediately in a moderately warm oven.

218. Tory Wafers.

Melt a tea-cup of butter, half a one of lard, and mix them with a quart of flour, a couple of beaten eggs, a tea-apoonhil of salt, a wine glass of wine. Add milk till of the right nno* sistency to roll out - ^roll it out about the third of an inch in thickness, cut it into cakes with a wine glass, lay them on buttered baking plates, and bake them a few minutes. Frost diem as soon as baked, and sprinkle comfits or sug»x sand on die top.

219. Sugar Drops.

Stir to a cream three ounces of butter, six of powdered white sugar - then add three beaten eggs, half a pound of siftini flour, half of a nutmeg. Drop this mixture by the larga

^6 T&IFLBS.

tpoonful on to buttered plates, several inches apart, gprlnjtie small sugar plums on tne top, ajdd. bake them directlv.

220. Savoy Cakes.

Beat eight eggs to a froth - ^the whites and yelks should be beaten separately, then mixed together, and a pound of pow* dered white sugar stirred in gradually. Beat the whole wel together, for eight or ten minutes, then add the grated rii^ ol a fresh lemon, and half the juice, a pou.id of sifted flour, a couple of table-spoonsful of coriander seud. Drop this mix* ture by the large spoonful on to buttered baking plates, sev* eral inches apart, siil white sugar over them, and bake them mmediately in a quick, but not a furiously hot oven.

221. AJnumd Cheese Cakes,

Boil a pint of new milk - ^beat three eggs, and stir into the milk while boiling. When it boils up, take it from the fire, put in half a wine glass of wine, sepiirate the curd from the whey, and put to the curd three eggs, six ounces of powdered white sugar, previously beaten together. Add a tea-spoonful of rosewater, half a pound of sweet almonds that have been blanched and pounded fine, a quarter of a pound of melted butter. Mix die whole well together, then pour it into small pans that are lined with pastry. Ornament the top with Zante currants, and almonds cut in thin slips - bake them di* rectly.

222.^ Flummery.

Lay sponge or Savoy cakes in a deep dish - pour on white wine sufficient to make them quite moist. Make a rich boil- ed custard, using only the yelks of the eggs - ^tum it over the cakes when cool - ^beat the whites of the eggs to a froth, and turn them over the whole.

223. FloaUng Island.

Mix a pint and a half of sweet thick cream with a ^ of wine, the juice of half a lemon, and a tea-spoonful of esseij:^ of lemon, or rosewater. Sweeten the whole with powderea loaf sugar-^turn it into a deep dish. Beat the whites of foui eggs to a froth, and stir in half a oound of any dark-colored

T1IIPUB9. T7

oreaerved small fruit you may happen to naTe* Beat the rhole to a strong froth, then turn it into the centre of he cream.

224. WMp SyUabuh.

Take good sweet cream - to each pint put six ounces of douUe refined, pondered white sugar, half a tumbler of white wine, the juice and grated rind of a ]emon« Beat the whole well together - put jelly in glasses, and cover them with tho tto*h as fast as it rises.

225. Ornamental Froihfor Blanc Mange or Creams.

Beat the whites of four eggs to a froth, then stir in half a pound of preserved raspberries, cranberries, or strawberries - beat the whole well together, then turn it over the top of your creams or blanc mange.

226. Ice Currants.

Take large bunches of ripe currants, wash and drain them dry, then dip them into the whites of eggs, previously beaten to a stiff froth. Lay them on a sieve, at such a distance from each other as not to touch - sifl double refined sugar over them thick, and set them in a warm place to dry.

227. Apple Snow.

Put a dozen good tart apples into cold water, set them over a slow fire. When sofl, drain off the water, pull the skins from the apples, take out the cores, and lay the apples in a deep dish. Beat the whites of twelve eggs to a strong firoth - f)ut half a pound of powdered white sugar on the apples, beat them to a strong froth, then add the beaten eggs. Beat the whole to a stiff snow, then turn it into a dessert dish, and ornament it with myrtle or box.

228. ComJUs.

Mix a pound of white sugar with just sufficient water to make a thick syrup. When the sugar has dissolved, drop in a pound of coriander seed, then drain off tl^ie syrup, and put the seeds in a sieve, with two or three ounces of flour - shake diem well in it, then set them where they will dry. When

7*

78 BLANC BCANOB.

dry, pul them in the syrup again, repeat the ahove procebs till they are of the size you wish.

229. Isinglass Blavc Mange.

Pull an ounce of mild white isi jglass into small pieces- rinse them, and put to them a qu'irt of milk if the weather ia hot, and three pints if it is coU weather. Set it on a few coals, j^tir it constantly till the isinglass dissolves, then sweetr en it to the taste with double refined loaf sugar, put in a sma i stick of cinnamon, a vanilla bean, or blade of mace* Set it where it will boil five oi six minutes, stirring it constantly. Strain it, and fill the moubls with it - let it remain in them till cold. The same bean will do to use several times.

230. Calfs Feet Blanc Mange.

Boil four feet in five quarts of water, without any salt When the liquor is reduced to one quart, strain and mix it with one quart of milk, several sticks of cinnamon, or a va- nilla bean. Boil the whole ten minutes, sweeten it to the taste with white sugar, strain it, and fill your moulds with it.

231. Rice FUmr Blanc Mange.

Mix four table-spoonsful of ground rice^ smoothly, with half a pint of cold milk, then stir it into a quart of boiling milk. Put in the grated rind of a lemon, and half the juice, a blade of mace - sweeten to the taste with white sugar. Boil the whole seven or eight minutes, stirring it frequently. Take it from the fire - ^when cool, put in the beaten whites of three eggs, put it back on the fire, stir it coiistantly till nearly bull- ing hot, then turn it into moulds, or deep<;ups, and let it remain till cold. This is nice food for invalids.

232. Bice Blanc Mange.

Boil a tea-cup of rice in a pint of water, with a blaae of mace, and a tea-spoonful of salt. When it swells out and becomes dry, add sufficient milk to prevent its burning. Let it boil till quite sofl, stirring it constantly to keep it from burning- - sweeten it with white sugar. Dip your moulds ^x^ cold water, then turn in the rice, without drying the moulds i#0l the rioe remain in the moulds till it becomes quitw oold

GBSAKEU 79

Tom it into dessert dishes, ornament it with marmalade cxA in slicesy and box and serve it up with cream or preserved strawberries. It should be made the day before it is to be eaten, in order to have it become firm.

233. Snow Cream.

Beat the whites of four eggs to a stiff froth - ^then stir in

wo table-spoonsful of powdered white sugar, a table-spoonful

fi£ sweet wine, a tea-spoonful of rosewater. Beat the whole

together, then add a pint of thick cream. This is a nice ac»

companiment to a dessert of sweetmeats.

234. Orange Cream..

Beat the yelks of eight eggs, and the whites of two, to a froth, then stir in half a pound of powdered white sugar - add half a pint of wine, and the juice of six fresh oranges, and the juice of one lemon. Flavor it with orange-flower water - strain it, and set it on a few coals - stir it till it thick- ens, then add a piece of butter, of the size of a nutmeg. When the butter has melted, take it from the fire, continue to stir it till cool, then fill your glasses with it. Beat up the whites of the eggs to a froth, and lay the froth on top of the (i^lasses of cream.

235. Lemon Cream.

Pare four fresh lemons very thin, so as to get none of the white part. Soak the rinds twelve hours in half a pint of cold water, then add the juice of the lemons, and half- a pint more of cold water. Beat to a froth the whites of eight eggs, and the yelks of three - strain the lemon-juice and water mix it with the eggs - set the whole on a few coals, sweeten it with double refined sugar, stir it till it grow:s thick, thbn take it from the fire, stir it till cold - serve it up in glasses.

236. Ice Creams.

Sweeten thick rich cream with powdered white sugar-*U should be made very sweet, as the process of freezing ex- tracts a great deal of the saccharine matter. Elssence of emon, the juice of strawberries or pine-apples, are nice to flivor the cream with - the juice should be sweetened before

80 PASTRY.

Deing mixed with the cream. Where cream cannot be pro cured, a custard, made in the following manner, may be ruik Btituted : To a quart of milk put the beaten yelks of four eggf» the rind of a )emon, or a vanilla bean - set it on a few coais make it extremely sweet, with white sugar-Hstir it constantly till scalding hot - <2are must be taken that it does not bou Take it from ihe fire, take out the bean, or lemon peel - ^wheo perfectly cold, put it in an ice cream form - ^if one cannot be procured, a milk kettle, with a tight cover, may be substituted. Set the form into the centre of a tub that is large enough to leave a space of five inches from the form to the outside of the tub. Fill the space round the form with alternate layers of finely cracked ice and rock salt, having a layer of ice last, and the whole should be just as high as the form. Care should be taken to keep the salt from the cream. The tub should be covered with a woollen cloth while the cream is freezing, and the form should be constantly shaken. If you wish to shape the cream, turn it into moulds as soon as it freezes, set them in the tub, let them remain till just befon* they are to be eaten, then dip them in warm water, and tab* them out instantly, and turn them into dessert dishes.

287. Pastry.

For a good common pie-crust allow half a pound of shorts ening to a pound of flour. If liked quite short, allow three- quarters of a pound of shortening to a pound of the flour. Pie crust looks the nicest made entirely of lard, but it does not taste so good as it does to have some butter used in ma- King it. In winter, beef shortening, mixed with butter, makef good plain pie crust. Rub half of the shortening with two- thirds of the flour - to each pound of flour put a tea-spoonflil of sah. When the shortening is thoroughly mixed with the flour, add just sufRcient cold water to render it moist enough to roll out easily. Divide the crust into two equal portions - lay one of them one side for the upper crust, take the other, roll it out quite thin, flouring your rolling-board and pin, so that the crust will not stick to them, and line your pie p'ates, which should be previously buttered - ^fiU your platas. with your fruit, then roll out the upper ciust as thin as noe- dfaye, spread on the reserved shortening, sprinkle ovor the

31

flour, roll it upy and cut it into as imny pieces as you have pies to cover. Roll each one out about half an inch thick* and cover the pies - ^trim the edges off neatly with a kniie, and press the crust down, round the edge of the plate, with a jagging iron, so that the juices of the fruit may not run out while baking. Pastry, to be nice, should be baked in a quick oven. In cold weather it is necessary to warm the sh\irten« ing before using it for pie crust, but it must not be melted, or tne crust will not be flaky.

238. Pujf Past€, or Cairfectioner*s Pastry,

Weigh out a pound and a quarter of sifted flour, and a pound of butter. Rub about one-third of the butter with two- thirds of the flour, a tea-spoonful of salt. When the butter Is thoroughly mixed with the flour, add one beaten egg, and cold water to moisten it sufficiently to roll out. Sprinkle part of the reserved flour on a board, cut the butter into small pieces, and roll them out as thin as possible. In order to do so, it will be necessary to rub a great deal of the flour on the nioulding-board and rolling-pin. Lay the butter, as fast as rolled out, on to a floured plate, each piece by itself - ^roll out the pastry as thin as it can be rolled, cover it with the rolled butter, sprinkle on part of the reserved flour, and roll the crust up. Continue to roll out the crust, and put on the re- served butter and flour, till ^e whole is used. Roll it OMt lightly, about half an inch thick, for the upper crust, or rim to your pies - ^plain pie crust should be used for the under crust to the pies. Pufl* pastry, to be nice, should be baked in a quick oven till of a light brown color. If it browns before the fruit in the pie is sufficiently baked, cover it with thick paper.

289. Apple Pie.

When apples are very small and green, they are nice stew- ua whole, with the skins on, and strained when soft, and Qfwoetened. Pare, quarter, and take out the cores of the ap- ples, when of a large size. If they are not ripe, stew them with just water enough to prevent their burning. When soft, sweeten and season them to the taste. When apples are npc, they make better pies not to be stewed before baking.

B2

Pill yuur pie [riates, cover them with a thick crust, and bake them from' half to three-quarters of an hour. . When baked sufficiently, cut tlie upper crust through the centre, remove it carefully with a broad knife, put a piece of butter, of the srzo of a walnut, into a pie, sweeten it to your taste, and if the apples are not tart enough, squeeze in the juice of part of a lemon - ^flavor the pie with either nutmeg, rosewater, or grated lemon peel. App^s cut into quarters, without paring, and stewed soft in new cider and molasses, make good plain pies. The apples should be strained after stewing, and seasoned with cinnamon or nutmeg. If made quite sweet, it will keep good several months. Dried apples should have boiling wa. ter turned on to cover them, and stewed till very soft. If they are not tart enough, turn in sour cider, when they are partly stewed. A little orange peel stewed with the appk^s gives them a fine flavor. Season them, when soft, with sugai and nutmeg, and strain them if you like.

240. Mmce Pie.

The best kind of meat for mince pies is neat's tongue aid feet - the shank of beef makes very good pies. Boil the meat till perfectly tender - ^then take it up, clear it from the bonea and gristle, chop it fine enough to strain through a sieve, mix it with an equal weight of tart apples, chopped very fine. If the meat is not fat, put in a little suet, or melted butter. Moisten the whole with cider - sweeten it to the taste with sugar, and very little molasses - add mace, cinnamon, clov(^:4, and salt, to the taste. If you wish to make your pies rich, put in wine or brandy to the taste, and raisins, citron, and Zante currants. The grated rind and juice of lemons irn« prove the pie. Make the pies on shallow plates, with aper- tures in the upper crust, and bake them from half to three- quarters of an hour, according to the heat of the oven. Meaf prepared for pies in the following manner, will keep gcjcsd several months, if kept In a cool dry place : To a pound of finely chopped meat, a quarter of a pound of suet, put half an ounce of mace, one ounce of cinnamon, a quarter of an ounce of cloves, two tea-spoonsful of salt. Add if you like the following fruits : half a pound of seeded raisins, half q pound of 2Kante currants, a quarter of a pound of eitrofv

PISS. 03

Put in htk(f a pint of French brandy or winoy thr^ tabK spoonsful of molasses, and sugar sumcient to make it quite Bweet. Put the whole in a stone pot - cover it with a paper wet in brantty. When you wish to use any of it for pies, put to what meat you use an equal weight of apples, pared aind chopped fine. If not seasoned high enough, add moro spice and sugar. If the apples are not tart, put in lemon* ^ce or sour cider.

241. Rice Pie.

To a quart of boiling water, put a small tea-cup of rice. Boil it till very soil, then take it from the fire, and add a quart of cold milk. Put in a tea-spoonful of salt, a grated nut- meg, five eggs beaten to a froth - add sugar to the taste, and strain it through a sieve. Bake it in deep pie plates, with an under crust and rim of pastry - add if you like a few raisins

242. Peach Pie.

Take mellow, juicy peaches - wash and put them in a deep pie plate, lined with pie crust. Sprinkle a thick layer of su- gar on each layer of peaches, put in about a table-spoonful of water, and sprinkle a little flour over the top - cover it with a thick crust, and bake the pie from fifty to sixty minutes Pies made in this manner are much better than with the stones taken out, as the prussic acid of the stone gives the pie a fine flavor. If the peaches are not mellow, they will require stewing before being made into a pie. Dried peach- es should be stewed sof^ and sweetened, before they are made into a pie - they do not require any spice.

243. Tart Pie.

Sour apples, cranberries, and peaches, all make ni/ie tarts. Btew, and strain them when soft. Peach tarts require a \iU tie lemon-juice, without they are sour. Grate in lemon peel, add brown sugar lo the taste. Put in each pie one beaten e^. to make it cut smooth. Bakie the pies on shallow plates, wifti an under crust and rim of pastry - ornament the pits with very small strips of pastry. When the crust is done remove the met from the oven.

64 FOBS.

244. RhuharhPies.

Take toe tender stalks of the rhubarb, strip ofT the skin, and cut the stalks into thin slices. Line deep plates with pic crust, then put in the rhubarb, with a thick layer of sugar to each layer of rhubarb - a little grated lemon peel improves the pie. Cover the pies with a thick crust - press it down tight round the edge of the plate, and prick the crust with n fork, so that the crust will not burst while baking, and let out the juices of the pie. Rhubarb pies should be baked about an hour, in a slow oven - it will not do to bake them quick. Some cooks stew the rhubarb before making it into pies, but it is not 80 good as when used without stewing.

245. Tomato Pie.

Take green tomatoes, turn boili og water on them, and let them remain in it a few minutes - then strip off the skin, cu* the tomatoes in slices, and put them in deep pie plates. Sprinkle sugar over each layer, and a little ginger. Grated lemon peel, and the juice of a lemon, improve the pie. Covei the pies with a thick crust, and bake them slowly for about an hour.

246. Lemon Pie.

For one pie^ take a couple of good sized fresh lemons, squeeze out the juice, and mix it with half a pint of molasses, or sufficient sugar to make the juice sweet. Chop the peel fine, line a deep pie plate with your pastry, then sprinkle on a layer of your choppecUemon peel, turn in part of the mixea sugar or molasses, and juice, then cover the whole with pin crust, rolled very thin - ^put in another layer of peel, sweet ened juice, and crust, and so on, till all the lemon is used Cover the whole with a thick crust, and bake the pie~aboCl half an hour.

247. Cherry and Blackberry Pie.

Cherries and blackberries for pies should be ripe. Bak them in deep pie plates, sweeten them with sugar, and put in cloves or cinnamon to the taste. Bake them abo- it half ad hciir.

PIES. db

248. Grape Pie.

Grapes make the best pies when very tender and greeo (f not very small, they should be stewed and strained, to get out the seeds, before they are made into pies^^weeten them to the taste when stewed. They do not require any spice. if made into a pie without stewing, put to each lay^r of grapes 4 thick layer of sugar, and a table-spoonful of water.

249. Currant and Gooseberry Pie.

Currants and gooseberries are the best for pies when of a (bll growth, just before they begin to turn red - ^they are tol- orably good when ripe. Currants mixed with ripe raspber- ries or mulberries, make very nice pies. Green currants and gooseberries for pies are not apt to be sweet enough \i'ithout the sugar is scalded in before they are baked, as the juice of the currants is apt to run out while they are baking, and leave the fruit dry. Stew them on a moderate fire, with a tea-cup of water to a couple of quarts of currants - as soon as they begin to break, add the sugar, and let it scald in a few minutes. When baked without stewing, put to each lay- er of fruit a thick layer of sugar. There should be as much as a quarter of a pound of sugar to a pint of currants, to make them sufficiently sweet. Green currant pies are good sweetened with molasses and sugar mixed.

250. Prune Pie.

Prunes that are too dry to eat without stewing, can be made into good pies. Turn enough boiling water on the prunes to cover them, set them on a few coals, and let them remain till swelled out plump. If there is not water suffi. ci«;nt to make a nice syrup for the pies, add more, and season them with cinnamon or cloves. The juice and grated p(.*el cf a lemon gives them a fine flavor. Add sugar to the taste bLi bake them in deep pie plates.

251. Pumpkin Pie.

Halve the pumpkin, take out the seeds - rinse tlie pumpkin, and cut it into small strips - stew them, over a moderoto fire.

in just sufficient water to prevent their burning, to the bottcm

o

S^ FI88.

of the pot, When stewed soft, turn off the water, and let the pumpkin steam, over a slo^ fire, for fifteen or twenty minutes, taking care that it does not burn. Take it from the fire, and strain it, when cool, through a sieve. If you wish to have the pies very rich, put to a quart of the stewed pumpkin two q lartt of milk, and twelve eggs. If you like them plain, put to & quart of the pumpkin one quart of milk, and three eggs. The thicker the pie is of the pumpkin, the less will be the nutnbci of eggs required for them. One egg, with a table-spoonfa. of flour, will answer for a quart of the pumpkin, if very lit tie milk is used. Sweeten the pumpkin with sugar, znd very little molasses - ^the sugar and eggs should be txjaten togeth. er. Ginger, the grated rind of a lemon, or nutmeg, is good spice for the pies. Pumpkin pies require a very hot oven. The rim of the pies is apt to get burnt before the inside is baked sufficiently. On this iiccount, it is a good plan to heat ihe pumpkin scalding hot when prepared for pies, before turning it into the pie plates. The pies should be baked as soon as the plates are filled, or the under crust to the piej» will be clammy. The more the number of eggs in the pies, the less time will be required to bake them. If you have pumpkins that have begun to decay, or those that are frozen, they can be kept several months, in cold weather, by cutting the good part up, stewing it till soft, then stirring it, and add- ing sugar and molasses, to make it very sweet. Make it strong of ginger, then scald the seasoning in well. Keep it in a stone jar, in a cool place - whenever you wish to use any of it for pies, take out the quantity you wish, and put milk and eggs to it.

252. Carrot Pie.

Scrape the skin off from the carrots, boil them soft, and strain them through a sieve. To a pint of the strained pulp put three pints of milk, six beaten eggs, two table-spoonsfu of melted butter, the juice of half a lemon, and the grated rind of a whole one. Sweeten it to your taste, and bake it in deep pie plates without an upper crust.

258. Poiato Fie. 0oil Ciuxilina or mealy Irish po' ..oes, till very soft - wheo .

FIBS. B1

peeled, mash and strain them. To a quarter of a pound of potatoes, put a quart of milk, three table-spoonsful of melted butter, fou] beaten eggs, a wine glass of wine - add sugar and nutmeg to the taste.

254. Sioeet Marlborough Pie,

Procure sweet mellow apples, pare and grate them. To a pint of the grated pulp put a pint of milk, a couple of eggs* two table-spoonsful of melted butter, the grated peel of a lemon, and half a wine glass of brandy. Sweeten it to tl^e taste with nice brown sugar. The eggs should be beaten to a froth, then the sugar stirred into them, and mixed with the rest of the ingredients. A little stewed pumpkin, mixed with the apples, improves the pie. Bake the pie in deep plates, without an upper crust.

255. Marlborough Tarts,

Take tart juicy apples - quarter them, and stew them till soft enough to rub through a sieve. To twelve table-spoons- ful of the strained apple, put twelve of sugar, the same quan- tity of wine, six table-spoonsful of melted butter, four beaten eggs, the juice and grated rind of a lemon, half a nutmeg, and half a pint of milk. Turn this, when the ingredients are well mixed together, into deep pie plates that are lined with pastry, and a rim of puff paste round the edge* Bake the tarts about half an hour.

256. Cocoanut Pie.

Cut oif the brown part of the cocoanut - ^grate the white part, and mix it with milk, and set it on the fire, and let it 6oil slowly eight or ten minutes. To a pound of the grated cocoanut allow a quart of milk, eight egg;^ four table-spoons- Ail of- sifted white sugar, a glass of wine, a small cracker, pounded fine, two table-spoonsful of melted butter, and half a nutmeg. The eggs and sugar should be beaten together to a froth, then the wine stirred in. Put them into the milk and cocoanut, which should be first allowed to get quite cool - ^d the cracker and nutmeg - ^turn the whole into deep pie plates, nrith a lining and rim of puff paste. Bake them as soon as aimed into the plates.

t9 CUSTARDS.

257. Small Puffs.

To make a dozen pufis, take a pound and a quartei of flour, a pound of butter, and one egg. Put them together oc* cording to the directions for puff pastry, No. 238. Divide \\ when made into three equal portions - roll one of them out half an inch thick, cut it into cakes with a tumbler - ^roll out the rest of the pastry, cut it into strips with a jagging iron, and lay the strips round those that are cut with a tumbler, so as to form a rim. Lay the pufis on buttered flat tins - ^bake them in a quick oven till a light brown, then fill them with any small preserved fruit you may happen to have.

258. A Plain Custard Pie.

Boil a quart of milk with half a dozen peach leaves or the rind of a lemon. When they have flavored the miik^ strain it, and set it where it will boil. Mix a table-spoonful of flour, smoothly, with a couple of table-spoonsful of milk, and stir it into the boiling milk. Let it boil a minute, stirring it con* stantly - ^take it from the fire, and when cool, put in three beaten eggs - sweeten it to the taste, turn it into deep pie plates, and bake the pies directly in a quick oven.

259. A Rich Baked Custard.

Beat seven eggs with three table-spoonsful of rolled sugar. When beaten to a f/joth, mix them with a quart of milk - fla- vor it with nutmeg. Turn it into cups, or else into deep pie plates, that have a lining and rim of pastry - bake them di- rectly, in a quick oven. To ascertain when the custards are sufficiently baked, stick a clean broom splinter into them - ^If none of the custard adheres to the splinter, it is sufficiently baked.

260. Boiled Custards.

Put your milk on the fire, and let it boil up - then remove it from the fire, and let it cool. Beat for each quart of th<i milk, if liked rich, the y^ilks and half the whites of six eggK with three table-spoonsful of rolled sugar - stir them into tht milk when it is cool. If you wish to have your custards very plain* four eggs to a quart of the milk is sufncieDt

CU.STARDS. 8D

Season the custard with nutmeg or rosewater, and sot it on a few coalsy and stir it constantly until it thickens, and becomes scalding hot. Take it from the fire before it gets to boiling, and stii it a few minutes, then turn it into the cups. Bea the reserved whites of the eggs to a froth, and turn them <^ « the top of tlie custards just before they are to be eaten.

261. Mottled Custards.

»Stir into a quart of milk, while boiling, the beaten yelks o! six eggs. Beat the whites of the €ggs with three table- spoonsful of powdered white sugar, if ^ti3 custards are liked very sweet - ^if not, a less quantity wil nswer. Stir in the whites of the eggs a minute afler the iks have set, so as to oe thick. Season the custard with essence of lemon or rose- water - stir it till it becomes thick and lumpy, then turn it into cups.

262. Cream Custards,

Sweeten a pint of cream with powdered white sugar - set it on a few coals. When hot, stir in white wine until it cur- dles - add rosew&ter or essence of lemon to the taste, and turn it into cups. Another way of making them, which is very nice, is to mix a pint of cream with one of milk, five beaten eggs, a table-spoonful of flour, and three of sugar. Add nut- meg to the taste, and bake the custards in cups or pie plates. In a quick oven.

263. Almond Custards.

RIanch and pound fine, with a table-spoonful of rosewater, four ounces of almonds. Boil them four or five minutes in » quart of milk, with sufficient white sugar to sweeten tho milk. Take it from the fire, and when lukewarm, stir in tlie beaten yelks of eight, and the whites of four eggs. Set the whole en the fire, and stir it constantly until it thicken&^-thea take it up, stir it till partly cooled, and turn it into cups. If you wish to have the custards cool quick, set the cups into a pan of cctd water - as fast as it gets warm, change it. Just before the custards are to be eaten, beat the reserved whites of the eggs to a froth, and cover the top of the custards with thenu

8*

60 PUBDIMOS.

264. Apple Custards.

Take half a dozen tart mellow apples- - ^re and quaitra diem, and take out the cores. Put them in a pan, with half a tea-cup of water - set them on a few coals. Whec they begin to grow sofl, turn them into a pudding dish, sprinkio sugdr on them. Beat eight eggs with rolled brown sugar - mix them with three pints of milk, grate in half a nutmeg and turn the whole over the apples. Bake the custard be- tween twenty and iiijrty minutes.

265. Dl tionsfor making Puddings.

A hag that is usee or hoiling puddings, should be made of thick cotton cloth. Before the pudding is turned in, the bag should be dipped into water, wrung out, and the irside of it floured. When the pudding is turned in, tie the bag tight, leaving plenty of room for the pudding to swell out in. In- dian and flour puddings require a great deal of room. Put them in a pot of boiling water, with an old plate at the bot- tom of the pot, to keep the pudding bag from bticking to it. When the pudding has been in a ievf minutes, turn the bag over, or the pudding will settle, and be heavy. There should be water enough in the pot to cover the pudding, and it should not be allowed to stop boiling a minute - ^if so, the padding will not be nice. A tea-kettle of boiling water should be kept on the fire, to turn in as the water boils away. When the pudding is done, dip the bag into cold water for a minute - the pudding will then come out easily. When puddings are baked, the fruit should not be put in till the pudding has be- gun to thickei\, otherwise they will sink to the bottom of the pudding.

266. Hasty Pudding.

Wet sifted Indian meal with cold water, to make a thick tter. Stir it into a pot of boiling water gradually. Boil tt an hour, then stir in sifled Indian meal, by the handful, till it becomes quite thick, and so that the pudding stick may bo made to stand up in it. It should be stirred in very gradiv^i. ly, so tliat the pudding may not be lumpy. Add salt to tHo taste. Let it boil slowly, and stir it frequently, to keep it

froz.. \^ .ViSikiig an the inside of the pot. If you do lot wish to fry ti^^s i^uiding, it will boil sufficiently in the cc urse of an hour and a Lalf. If it is to be fried, it will be necessary to iioil it an iiou.* longer ; and a little flour stirred in, just before h is taken ufv, will make it fry better. It must get perfectly iS )ld before it iu fried. When you wish to fry it, cut it la slices half an ktijh thick, flour them, and fry them brown io a little lard.

267. Com Puddings.

€h-ate sweet gro*rt 3orn - to three tea-cups of it, when gra- ted, put two quartH oi Milk, eight eggs, a couple of tea-spoons* fill of salt, half a um <.ap of melted butter, and a grated nut- meg. Bake the puipQ)t<g an hour - serve it up with sauce.

260. f^^acker Pudding.

Mix ten ounces of nii^Iy pounded crackers with a wine ^ass of wine, a little salt, and half a nutmeg, three or four table-spoonsful of sugar, two of melted butter. Beat eight eggs to a froth - mix them with three pints of milk, and turn them on to the rest of the ingredients. Let it remain till the crackers begin to soften, tnen bake it.

269. Boiled l^ ""Jan Pudding.

Stir enough sifted Indian meat into a quart of boiling milk or water, to make a very stiff bauer - ^then stir in a couple of table-spoonsful of flour, three of sugar or molasses, half a spoonful of ginger, or a couple of eea-spoonsful of cinnamon, and a couple of tea-spoonsful of bAlt Two or three eggs improve the pudding, but are not essential - some people like a little chopped snet in them. The pudding will boil, so as to be very good, in the course of three hours, but it is better for being boiled five or six hours. Son*e cooks boil them eight or nine hours - when boiled so long » it is necessary to boil ft em several hours the day before thry are to be eaten.

270. Baked Indian PJtding.

Boil a quart of milk, and turn it on to a pint of sifted In- dian meal. Stir it in well, so as to scald the meal^-^en nix three table-spoonsfui of whoat flour with a pint of mSk,

S3 FUDDINC»S.

Tlie milk should be stirred gradually into the flour, so as u nave it mix free from kimps. Turn it on to tl e Indian neai - ^mix the whole well together. When the whole is just lukewarm, beat three eggs with three table-spoonsful of sugar - 4tir them into the pudding, together with two tea-spoonsful of salt, two of cinncmon, or a grated nutmeg, and a couple of table-spoonsful of melted butter, or suet chopped fine* Add, if you wish to have the pudding very rich, half a pound of raisins - ^they should not be put in till the pudding has ' baked five or six minutes. If raisins are put in, an addition- al half pint of milk will be required, as they absorb a great deal of milk. A very good Indian pudding may be made without eggs, if half a pint more of meal is used, and no flour. it takes three hours to bake an Indian pudding without eggs - if it has eggs in, it will bake in much less time.

271. Minute Pudding.

Put a pint and a half of milk on the fire. Mix five large table-spoonsful of either wheat or rye flour, smoothly, with half a pint of milk, a tea-spoonful of salt, and half of a grated nutmeg. When the milk boils, stir in the mixed flour and milk. Let tlie whole boil for one minute, stirring it con- slantly - ^take it from the fire, let it get lukewarm, then add three beaten eggs. Set it back on the fire, and stir it con- stantly until it thickens. Take it from the fire aj soon as it boils.

272. Boiled Bread Pudding.

Take about three-quarters of a pound of bread, cut it into small pieces, and soak them soft in cold water - ^then drain off* the water, mash the bread fine, and mix with it two table- spoonsful of flour, three eggs, a tea-spoonful of iialt, a table spoonful of melted butter, and cold milk sufficient to make I a thick batter. Mix the whole well together, then turn it into a floured pudding bag - ^tie it up, so as to leave room for the pudding to swell - ^boil it an hour and a half, without any in- U3rmission. Serve up the pudding with rich sauce.

273. A Plain Balced Bread 1 udding. Pound rnsked bread flne^ to five heaping table-spoonduf

PUDDINOS. 03

d I; put u ^;\]art of milk, three beate. eggs, three table- ^tAiiiul .)i 1 oiled sugar, a tea-spoonfui of salt, half a nuU meg, and iOioe table-spoonsful of melted butter. Bake it about an houi - it does not need any sauce.

274. Rich Bread Pudding,

Ciit a pound loaf of bakers' bread into thin alice» - ^spread Xitter on them as for eating - ^lay them in a pudding disb - 4>rinkle between each layer of bread seeded raisins, and 3itron, cut in small strips. Beat eight eggs with four table- spoonsful of rolled sugar - mix them with three pints of milk, h^f of a grated nutmeg. Turn the whole on to the bread, and let it remain until the bread has absorbed full half of the milk - 4hen bake it about three-quarters of an hour.

275. Ftoar Pudding.

Into a pint and a half of siAed fleui stir gradually, so ^hat' at may not be lumpy, a quart of milk. Beat seven eggs, and put in, together with a couple of table^spoonsful of melted nutter, and a couple of tea-spoonsful of bait. Grate in half of a nutmeg - add, if you want the puddiug very rich, half a pound of raisins. They should not be pui into a baked pud- ding till it has been cookmg long enough to thicken, so that the raisins will not sink to the bottom of it. A pudding made in this manner is good either baked or boiled, it takes two hours to boil, and an hour and a quarter to bake it. When boiled, the bag should not be more than two-thirds full, as jflour puddings swell very much. It should be put iuto boil* ing water, and kept boiling constantly. If the water boils away, so as to leave any part of the bag uncovered, more boiling water should be added. When the pudding has iiu*l« ed eight or nine minutes, the bag should be turned over, othi^t wise the pudding will be heavy. Flour puddings should Xi^ eaten as soon as cooked, as they fall directly. Serve theai tip wi^ii rich sauce.

276. Boiled Rice Pudding.

Put two tea-cups of rice into a quart of boiling water- add a couple of tea-spoonsful of salt, ani let the rice boil till botI. Then take it from the fire, stir in a quart of cold milk«

94 P(JIDIN6S.

and half a pound of raisins ; or omit the raisins, and siioeti. tute any other fruit that you may like. Beat a couple of egg^ and put in, together with half of a grated nutmeg. Set the whole on the Hre, and let it boil till the fruit is soil. Serve if up with butter and sugar.

277. A Baked Rice Puddingt without eggs

Pick over and wash two ssnall tea-cups of rice, and fut U hto two quarts of milk. Melt a small tea-cup of butter, and put in, together with two of sugar, a grated nutmeg, and a couple of tea-spoonsful of salt, and bake the pudding about two hours. This pudding does not need any sauce, and is good either hot or cold. If you wish to have the pudding very rich, add, when it has been baking five or six minutes, half a pound of raisins.

278. Rice Pudding, vnih eggs.

Boil a quarter of a pound of unground rice in a quart of milk till soft, then stir in a quarter of a pound of butter - take it from the fice, put in a pint of cold milk, a couple of tea-spoonsful of salt, and a grated nutmeg When it is luke- warm, beat four eggs with a quarter of a pound of sugar, and stir it into the pudding - add half a pound of raisins, and turn the whole into a buttered pudding dish, and bake it three-quar- ters of an hour.

279. Ground Rice Pudding.

Mix a pint and a half of ground rice, smooth, with a quart of milk - stir in a glass of wine, a quarter of a pound of melted butter, a tea-spoonful of salt, and spice to the taste Beat eight eggs, and stir them in - ^turn the whole into a but* tered pudding dish, and when it has baked a few minutes, add half a pound of raisins, or Zante currants.

280. Rice Snow Balls.

Pare small, tart apples, and take out the cores with a ama*. knife - ^fiU the cavity with a stick of cinnamon or mace. Put .each one in a small floured bag, and fill the bags about half full of unground rice. Tie up the bags so as to leave a great deal of room for the rice to swell. Put them in a pot of vyater, with a table-spoonful of salt to a couple of quarts of

PUDDIDiC^S. Od

water. The bags of rice should be boiled in a Iskigo propor- tion c^ water, as the rice absorbs it very much. Boil them about an hour and twenty minutes, then turn them out of the bags carefully into a dessert dish, and garnish them with mar- malade cut in slices. Serve them up with butter and r^igar.

281. Cream Pudding.

Beat six eggs to a froth - ^then mix with them three table- spoonsful of powdered white sugar, the grated rind of a femon. Mix a pint of milk with a pint of flour, two tea- spoonsful of salt - ^then add the eggs and sugar. Just before it is baked, stir in a pint o^ thick cream. Bake it either in buttered cups or a pudding dish.

282, Custard Pudding,

Stir a quart of milk very gradually into half a pint of flour -^mix it free from lumps, and put to it seven eggs, beaten with three table-spoonsful of sugar, a tea-spoonful of salt, and half of a grated nutmeg. Bake it three-quarters of an hour.

283. Rennet Pudding.

Put cleaned calf's rennet into white wine, in the proportion of a piece three inches square to a pint of wine. It will be fit for use in the course of seven or eight hours. Whenever you wish to make a pudding, put three table-spoonsful of the wine to a quart of sweet milk, and four table-spoonsful of powdered white sugar - flavor it with rosewater or essence of lemon. Stir it twenty minutes, then dish it out, and grate nutmeg over it. It should be eaten in the course of an hour afler it is made, as it soon curdles.

294. Fhiit Pudding.

Make good common pie crust - ^roll it out half an inch thick, tna strew over it any one of the following kinds of fruit: V berries, currants, gooseberries, strawberries, raspberries, diackberries, or cranberries. A thick layer of marmalade spread ^n, is also very nice. Sprinkle over tlje fruit a little cmnamon or cloves, and sugar. If the pudding is made of gooseberries, currants, or cranberries, a great deal of Gug%T will be necessary. Roll the crust up carefully, join the ends

W^ PUDDi:<GS.

90 that the fruit wih uot drop out, and lay the pudding in a thick white towel, that has been previously dipped into water, and floured. Baste up the towel, and lay it carefully in a pot of boiling water, with a plate at the bottom of it. BoL it an hour, and serve it up with rich liquid sauce. For a bakeri fruit pudding, make a batter of wheat flour, or [ndia:i meal, with milk and eggs. Mix the ingredients in the pro«

Portion of a pint of flour and six eggs to a quart of milk* ut to each quart of milk a pint of fruit, and sugar to tuo taste.

285. A Quaking Pudding.

Slice up three-quarters of a pound of bakera' bread. Beat eight eggs ft> a froth, stir in several large spoonuful of sugar and mix it with a quart of milk, a grated nutmeg. Turn it on to the sliced bread - ^let the whole remain till the bread has soaked up most of the milk, then stir in a couple of ta- ble-spoonsful of flour, a tea-spoonful oi salt, and turn it- into a pudding bag, and boil it an hour. Serve it up with rich tiauce.

286. Lemon Pudding.

Grate the rind of two fresh lemons, bei«i|^ careful not to grate any off the white part. Squeeze the juice out of the lemons, and strain it, to separate it from the seeds. Mix i( with six large spoonsful of fine white sugar. Take a quart of milk, and mix it with the rind of the lemons, a couple of ^ble-spoonsful of pounded crackers, and a table-spoonful of melted butter. Beat six eggs to a froth, and stir them into the milk. Stir in the lemon-juice and sugar last, and then turn the whole into a pudding dish that has a lining and rim of puff paste. Bake it from twenty-five to thirty mmuUy}» II ^hoiiid not be eaten till it is cold.

287. Almond Pudding.

Turn boiling water on three-quarters of a pound of sweet almonds. Let them remain in it till the skins will slip off easily - rub the skins off with a dry cloth. When they are perfectly dry, pound them fine, with a table -spoonful of rost> waiter. Beat six eggs to a froth, then mix thorn with (but

PfTDDINGS. 97

td i^^spoonsful of powdered sugar - ^put them into a quart of niiiK, with three table-spoonsful of pounded crackers, a quar- ter of a pound o^ melted butter, four oixnces of citron, and the pounded almoucaa. Line a pudding dish with pastry, put round it a rim of puff paste, turn in the pudding, and ImJcc il iboui half an hour. The pudding should be eaten cold.

288. Tapioca Pudding.

To a quart of warm milk put eight table-spoonsfu^ of ta- pioca. Let it soak till it softens, then stir it up, and put to it a couple of table-spoonsful of melted butter, four beaten eggs, and cinnamon or mace to the taste. Mix four table-spoons* ful of white powdered sugar with a wine glass of wine, and stir it into the rest of the ingredients. Turn the whole into a pudding dish that has a Uning of pastry, ancl bake it imme- diately.

289. Sago Pudding.

Rinse half a pound of sago in hot water, till it is thorough- ly cleansed - ^then drain off the water, and boil the sa^o in a quart of milk, with a stick of cinnamon or mace. Stir it constantly, or it will burn. When soft, take it from the fire, take out the stick of cinnamon, and put in a quarter of a pound of butter. Mix a wine glass of wine with four large spoonsful of fine white sugar, and stir it into the sago - -add, when cold, five beaten eggs, and bake the pudding in a deep dish, with a lii)iing and rim of pastry. Strew over the pud- ding a quarter of a pound of Zante currants, and bake it di« rectly, in a quick oven. It is ttie best when cold.

290. Orange Pudding,

Stir to a cream six ounces of white powdered sugar, with our of butter - ^then add a wine glass of wine, the juice and chopped peel of a couple of large fresh oranges. Beat eight eggs to a froth, the wiiites and yelks separately - ^mix them with a quart of milk, a couple of ounces citron, cut in small strips, and a couple of ounces of pounded crackers. Mix all the ingredients well together - ^line a pudding dish with pas- try, put a rim of pufF paste round the edge of the dish; andl

9

99 PEITTSaS.

then turn in the pudding, and bake it in a quick oven »hmf half an hour.

291. Bird^s Nest, w Transparent Pudding.

Pare and halve tart mellow apples, scoop out the cores Put a little flour and water in the hollow of each apple, no tus to form a thick paste - then stick three or four Zante currants in each one. Butter and line a pudding dish with pastry put on a rim of puff paste, and lay in the apples, with the hollow side up. Have just enough apples to cover the hot torn of the dish, and stick citron, cut in very long narrow strips, round the apples. Stir to a %ream half a pound eacb of butter and fine white sugar - ^beat the yelks and whitet separately, of eight eggs, to a froth, and mix them with th» butter and si^r. Flavor it with nutmeg, and set it o«i a fev coals - stir it constantly till quite hot - ^take it from the fire stir it till nearly cold, then turn it over the apples, anri baki it directly.

292. EngUsh Plum Piidding.

Soak three-quarters of a pound of crackers in two quarts of milk - ^they should be broken in small pieces. When they have soaked soft, put in a quarter of a pound of melted but- ter, the same weight of rolled sugar, half a pint of wheat flour, a wine glass of wine, and a grated nutmeg. Beat ten eggs to a froth, and stir them into the milk. Add half p pound of seeded raisins, the same weight of Zante curranU, and a quarterof a' pound of citron, cut in^small strips, ^lake or boil it a couple of hours.

293. Plain Fritters.

-

St) r a quart of milk gradually into a quart of flour^-r^ut in a tea -spoonful of salt, and seven beaten eggs. Drop the^xi by the ixrge spoonful into hot lard, and fry them tiH a very )?ght bronn color. They are the lightest fried ift a great deal of fiit, i}ut less greasy if fried in just fat enough to keep them Lon sticking to the frying pan. Serve them up witS liquid ^udd. ng sauce.

294. Apple Fritters.

Take four or five tart, mellow apples, pare and cut then?

SYEUF8. 90

111 alioes, and soaktkem h; sweeter.ed lemor-juice. Make a batter of a quart of milk, a quart of flour, eight eggs - grate \n the rind of two lemons, atid the juice and apples. Drop the batter by the spoonful into hot lard, taking care to have a slice of apple in each fritter.

295. Cream Fritters.

Mix a jint and a half of wheat flour w^ith a pint of milk- beat six eggs to a froth, and stir them into the flour - grate in half a nutmeg, then add a pint of cream, a couple of tea- spoonsful of salt. Stir thj^ -whole just long enough to have die cream get well mixed in, then fry the mixture in small ^akes.

296. Oxford Dumplings,

Take eight ounces of biscuit that is pounded fine, and soak it in just sufficient milk to cover it. When soft, stir in three beaten eggs, a table-spoonful of flour, and a quarter of a pound of Zante currants. Grate in half a nutmeg, and do up the mixture into balls of the size of an egg - ^fry them till a light brown.

297. Apple Dumplings.

Pare tart, mellow apples - take out the cores with a ilmaU knife, and All the holes with sugar. Make good pie crust - roll it out about two-thirds of an inch thick, ^ut it into pieces just large enough to enclose one apple. L&y the apples on them, and close the crust tight over them - ^tie them up in small pieces of thick cloth, that has been well floured - put the dumplings in a pot of boiling water, and boll them an hour without any intermission - ^if allowed to stop boiling, they will be heavy. Serve them up with pudding sauce, or butter and sugar.

298. Lemon Syrup.

Pare thin the rind of fresh lemons, squeeze out the juice, and to a pint of it, when strained, put a pound and diree- quartcrs of sugar, and the rind of the lemons. Dissolve the sugar by a gentle heat, skim it clear, then let it simmer gently eight or ten minutes - strain it through a flannel bag. When

lOO SYRUPS.

sooU bottle^ corky and seal it tight, and keep it in a coo place*

299. Orange Syrup.

Squeeze out the juice of fresh oranges, and strain it. To a pint of the juice, put a pound and a half of sugar - set ii oo a moderate fire - when the sugar has dissolved, put in the pee of the oranges, and set the syrup where it will boil slowly for six or eight minutes - ^then strain it, till clear, through a flan, nel bag. The bag should not be squeezed while the syrup is passing through it, or it will not be clear. Bottle, cork, and seal it tight. This syrup is very nice to flavor puddings and Dies.

300. Blackberry Syrup,

Procure nice, high vine blackberries, that are perfectly ripe - ^the low vine blackberries will not answer for syrup, as they do not possess the medicinal properties of the high vine blackberries. Set them on a moderate fire, and let them simmer till they break to pieces, then strain them through s flannel cloth - to each pint of juic« put a pound of white su- gar, half an ounce of cinnamon, powdered fine, a quarter of an ounce of finely powdered mace, and a couple of tea-^jpoons ful of powdered cloves. Boil the whole together fifteen min* utes - ^ain it, and when cool, add to each pint of syrup a wine glass of French brandy. Bottle, cork, and seal it- keep it in a cool place. This, mixed with cold water, in the proportion of a wine glass of syrup to two-thirds of a tumbler of water, is an excellent remedy for the dysentery, and sinn- Qar complaints. It is also a very pleasant summer beverage.

301. Elderberry Syrup,

Wash and strain the berries, which should be perfectly fiT>e. To a pint of juice, put a pint of molasses. Boil it twenty minutes, stirring it constantly, then take it from, the Sre - ^when cold, add to each quart efour table-spoonsful of French brandy - ^bottle and cork it tight. This is an excel- ent remedy for a tight cough.

802. Molasses Syrup, for preserving.

Mix eight pounds of light sugar-house or New-Orieans

SWBBTKXEATS. 101

molasises, eight pounds of water, one pound of powdired eharcoal. Boil the whole together twenty minutes, then strain it through a flannel bag. When lukewarm, put in the beaten whites of a couple of eggs, and put it on the fire. As soon as it boils, take it from the fire, and skim it till clear - then put it on the fire, and let it boil till it becomes a thick syrup - strain it for use. This syrup does very well to preserve fruit in for common use.

303. To clarify Syrup for Sweetmeats.

Put your sugar into the preserving kettle, turn in the quan- tity of cold water that you think will be sufficient to cover the fruit that is to be preserved in it. Beat the whites of eggs to a froth, allowing one white of an egg to three pounds of su* gar - ^mix the Whites of the eggs with the sugar and water, set it on a slow fire, and let the sugar dissolve, then stir the whole up well together, and set it where it will boil. As soon as it boils up well, take it from the fire, let it remain for 3 minute, then take off the scum - set it back on the fire, and let it boil a minute, then take it off, and skim it again. This operation repeat till the syrup is clear - ^put in the fruit when the s)rrup is cold. The fruit should not be crowded while preserving, and if there is not syrup enough to cover the fruit, take it out of the syrup, and put in more water, and boil it with the syrup before putting back the fruit.

304. Directions for making Sweetmeats.

A pound of sugar to a pound of fruit, is sufficient to pre- serve most kiijds of fruit. Some kinds of fruit require more, and some will do with less, than an equal weight of sugar White sugar makes the most delicate sweetmeats - nice brown sugar cmswers very well for most kinds of fruit. The West India sugar-house syrup is better than sugar to prescr re fruit, ^n account of its never fermenting. When brown sugar is jsed, clarify it, as in direction for clarifying syrup. No. 303, then put in the fruit. Nice white sugar does not need clari- fying. All kinds of firewproof ware wil do to preserve in, excepting iron ware. The fruit should not be crowded while preserving, and should boil gently The fruit should be turn- ed out of the preserving kettles as soon as done, and set away

103 SIP^RBTMB^TS-

In a cool plauj, >thej:wise they will not )e nice. Keefi tti8 sweetmeats in stone or china jars, that lave never been used for other purposes. Glass jara are the best for delicate sweet- mcatS) such as strawberries or cherries Preserves should be covered tight, and kept in a cool place. A paper wet in brandy, and laid over the sweetmeats, has a tendency to keep them from fermenting. They should be looked to frequently to see that they do not ferment. Whenever they do, the 8yrup should be turned from them, scalded, and turned back on them while hot.

305. To Preserve Quinces.

, Quinces, if very ripe, are best preserved in the following manner : Pare and cut them in slices, an inch thick - take out the cores carefully, so as to have the slices in the form of a ring. Allow a pound of nice white sugar for each pound of the fruit - dissolve it in cold water, having a quart of the latter to a pound of sugar, then put in the sliced quinces, and let them soak in it ten or twelve hours. Put them in a pre- serving kettle, and put it on a moderate fire - cover them over, and let the quinces boil geutly - ^there should be more Jian enough syrup to cover the quinces. When a broom splinter will go through them easily, take them from the fire, and turn them out. In the course of a week, turn the syrup from them, and boil it down, so that there will be just enough to cover the fruit. Quinces preserved in this manner retain their natural flavor better than when preserved in any other manner, but they must be very ripe to preserve in this way, otherwise they will not be tender. When not very ripe,* pare and cut them either in rings or quarters, take out the cores, and boil the quinces in fair water, till they begin to grow tender - ^take them up, and strain the water in which thoy are boiled - ^put in either brown or white sugar - add a little coIJ water. When lukewarm, put in the whites of eggs, an J ^a« rify it - let it cool, then put in the quinces, and boil them slowly' for half an hour. Keep them covered over while boiling, if you wish to have them of a light Cx>lor. Turn them out into pots as soon as preserved, and set them away in a cool place. Look at them in the course - of a week, to «8e if they have /erracated - ^if so^ turn the syrup from thonir ,

SWBBTfilSATS 109

UmI iU and tur:) it back while hot. The parings and cores of the quinces can be used for marmalade^ witn a few whole ones. Some people preserve the quinces with the cores in, hut the syrup will not look clear. The following is a cheap method of preserving quinces, and answers very well for common use : Pare, halve, and take out the cores of the quinces^ and boil the parings in new cider till soft. Strain die cider, and for five pounds of quinces put in a pound of brown sugar, a quart of molasses, the beaten white of an egg - clarify it, then put in the quinces. There should be rather more than enough cider to Cover the quinces, as it wastes a good deal while the quinces are boiling. The peel of an orange, cut in small pieces, and boiled with them, gives the quinces a fine flavor.

300. Quince Marmalade,

Wash and quarter the quinces, without paring them^put them on the fire, with just water enough to stew them in. When sort, rub them through a sieve, and put to each pound of the strained quinces a pound of brown sugar. Set it on a few coals, and let it stew slowly, stirring it constantly. Whec it has stewed an hour, take a little of it out, let it get cold - if it then cuts smooth, it is sufficiently stewed.

307. Pears.

Make a syrup, allowing three-quarters of a pound of sugar to each pound of the pears. If brown sugar is used for the syrup, clarify it, then put in the pears, and boil them till soft. A few slips of ginger, or powdered ginger, tied up in bags, and boiled with the pears, gives them a fine flavor. Choke and vergouleuse are the best pears for preserving.

308. Pear Marmalade.

Boil the pears with the skins on. When soft, rub them through a sieve, and put to each pound of pulp three-quartera jf a pound of brown^sugar. Stew it over a slow fire till It becomes a thick jelly. It should be stirred constantly.

309. Peaches. Take juicy peaches - ^pare them, allow for each pound of

104 8WEBTXJBATS.

khouiy a pound of nice wliite sugar. Put just cold wate enough to the sugar to saturate it. WYu^n dissolve, stir il up weli9 and put in the peaches, without crowding them, and boil them slowly about twenty minutes.. A few peach meats blanched and preserved with the peaches, are ni(^ and aro quite ornamental to the peaches. These, as well as all c hei kinds of sweetmeats, should be turned out of the preserving kettle as soon as taken from the fire, and set away in a cool place. If allowed to remain near the fire, the syrup will not look clear. Cover them up tight - ^let them remain three or four days, then turn the syrup from them, scald it, and turn it back, while hot, on to the peaches.

810. Peach Jam.

Inferior peaches, and those that are not fully ripe, are best preserved in the following manner : Pare and halve them, and take out the stones - lay the peaches in a deep dish, and to each layer of peaches put a layer of brown sugar. Three- quarters of a pound of sugar to a pound of the peaches, is sufficient. Let the peaches remain until the next day - ^then put them on a moderate fire, without any water, and let them stew slowly about twenty minutes. Peaches preserved in this way, are very nice for puffs.

311. To Preserve Peaches in Brandy.

Procure peaches that are mellow, but not dead ripe - draw a pin round the seam of the peaches, so as to pierce the skin ^^5over them with French brandy, and let them remain a week - ^then make a syrup, allowing three-quarters of a pound of brown sugar to a pound of the peaches. Clarify the syrupy then boil the peaches in it. When tender,Hake them out of the syrup, let it remain till cool, then mix it with the brandy, and turn the whole on to the peaches.

812. ,To Preserve Rasphemes.

Strain equal quantities of ripe currants and raspbemefik tn nrnke a syrup to preserve the raspbei ries in. Dissolve white sugar in the syrup, by a gentle heat, using a pound of suga* to each pound of syrup and raspberries. When the sugai has lissolvedf set the syrup where it wiL boil ^bout ten rain*

SWSBTnBATSo 105

atesy then put in the raspberries, and let the.^ woil five min- utes. In the cou.-se of four or five days, turn the syrup from the raspberries - ^boil it away, so that there will be just enough of it JQ cover the berries - ^turn it on them while hot Keep them in wide-mouthed bottles, corked and sealed up tights Preserved raspberries are very nice to flavor ice creams And Ckianc mange.

313. Cherries. *

Procure cherries that are not quite dead ripe - allow for each pound of cherries a pound of white sugar. Make a rich syrup of the sugar - ^when it boils, put in the cherries, with the stems on - let them boil till transparent. Keep them in glass jars, or wide-mouthed bottles^-cork and seal them tight. If you wish to preserve them without the stones, take those that are very ripe, take out the stones carefully, save the juice. Make a syrup of the juice, white sugar, and very little water, ' en put in the cherries, and boil them to a thick consistency.

314. Currants*

Take the currants when ripe and in their prime - ^let them remain on the stalks, picking off the bad ones. Make a syrup of sugar, and very little water, allowing a pound of sugar to each pound of currants. Clarify it, then put in the currants, and let them boil a few minutes. In the course of a few days turn the syrup from them, scald it, and turn it back, while hot, on to the currants. Preserved currants, mixed with water, is an excellent drink in fevers. Dried currants are also good for the same purpose, if made into a tea.

315. To Preserve Prunes.

Pour boiling water on the prunes, and set them lyhere they Will keep hot, with a lemon, cut in small pieces. When surelled out to nearly the original size, put to each pound of the prunes half a pound of brown sugar, a stick of cinna- mon, or a tea-spoonful of powdered cloves, and if there is not sufficient water remaining to cover the prunes, aad more, and stew them in the syrup a quarter of an hour. Add, when taken from the fire, a wine glass of wine to everv three pounds of the prunes.

AVd SWKETXEArS.

816. Cranberries*

For each peck of cranberries allow two pounds and a half of brown sugar, and half a pint of molasses. Make a syrup of tlie molasses, sugar, and ^ little water. When it boils, put in the cranberries, and let them boil till transparent. To make cranberry marmalade, boil the cranberries in ;«st water enough to prevent their burning. Strain them when soft^ and add to each pound a pound and a lialf of brown sugar. Stew it over a slow fire, stirring it constantly, till it becomes very tiiick w^lly.

317. Crab Apples.

Make a syrup, allowing the same weight of sugar as ap- ples. Let it get cool, then put in the apples, a few at once, so that they will not crowd, and break to pieces. Boil them till they begin to break, then take them out of the preserving kettle carefully. Boil the syrup in the course of three or four days, and turn it while hot on to the apples. This con- tinue to do at intervals of two or three days, till the apples appear to be thoroughly preserved. If you wish to make a marmalade of the apples, boil them in just water enough to keep them from burning - strain them when soft, and put to them an equal weight of brown sugar - stew them over a slow fire, stirring them constantly. When of a thick consistency, take a little of it out, and set it where it will get cold. If it then cuts snK)oth and clear, take the whole from the fire, and turn it into deep dishes. -

318. Barberries.

Take them when fully ripe, let them remain on the sterna. Make a rich syrup, allowing the same weight of suge^r as barberries. When clarified, set it where it will get luke- warm, then put in the barberries. Boil them till the syrup appears to h^y^ entered them. Barberries preserved with molasses, arid a ''..le orange peel and sugar, are very good for common use. Allow for each pound of barberries a quar- ter of a pound of sugar, half a pint of molasses, and the rind of half an orange. Make them into a syrup with a little water - ^boil it a quarter of an hour before putting in the bar

SWEIfiTMBATS. 107

erries, Preaerved barberries, iiixed with cold water, make 'A very refreshing drink in fevers.

319. Tomatoes.

Take them whan quite small and green - ^m them in cold clarified syrup, with an orange, cut in slices, to every two pounds of the tomatoes. Simmer them gently, on a slow fire, two or three hours. There should be equal weights of sugar and tomatoes, and more than sufficient water to cover the tomatoes, used for the syrup. Another method of pre serving them, which is very nice, is to allow a couple of fresh lemons to three pounds of the tomaioes - ^pare thin the rind of the lemons, so as to get none of the white part, squeeze out the juice, mix them with cold water sufficient to cover the tomatoes, and put in a few peach leilVes, and powdered gin- ger, tied up in bags. Boil the whole together gently, for three-quarters of an hour - ^then take up the tomatoes, strain the liquor, and put to it a pound and a half of white sugar, for each pound of tomatoes. Put in tlie tomatoes, and boil them gently, till the syrup appears to have entered them. In the course of a week turn the syrup from them, heat it scalding hot, and turn it on to the tomatoes. Tomatoes pre- serv*»d in this manner appear like West Indian sweetmeats.

320. To Preserve Apples.

Apples for preserving should be tart and mellow - pare them, and take out the cores with a small knife." Allow for each pound three-quarters of a pound of sugar, a tea-spooir- ful of powdered ginger, tied in a bag, and sufficient water to cover the apples. Make the syrup, then take it from the fire, and put in the apples, when it is just lukewarm. Boil them till transparent, take them up - when partly cooled, put in a Jttle essence of lemon. Turn the syrup fVom tliem in the eourso of a week, boil it, and turn it back on the apples while hot.

321. Cj/mtelines, or Mock Citron,

Cut into small pieces, and scrape the rind of c)rnibeiine8 - - dut them into strong salt and water - /el them remain in ii Ihme oavfl, 'vAar m &iV water l day, changing the water sev

10ft SWBBTIMKATS.

oral times - soak them in alum water an hour - ^tie up oystp) shells in a cloth, and boil them with ttie cymbelines. Wheii the cymbelines are tender, take them up, and put them bacK into the alum wqrfor. Make the syrup for them, allowing q pound and a half of sugar to one of the cymbelines. When clarified, let it get cold - ^ihen rinse the cymbelines, and boil them three-quarters of an hour. When partly cooled, put in a little essence of lemon to flavor them. These are gocd' eaten like any other sweetmeats, or used instead of citron foi cake.

322. Watermelon Rinds,

Take the rind of a nice ripe watermelon - cut it into smal strips, and boil them, till they begin to grow tender, in water, with saleratus and peach leaves in it, in the proportion of a tea-spoonful of saleratus and a dozen peach leaves to a couple of quarts of water. Take the rinds out of the water, and soak them in alum water an hour. Make a syrup, allowing the same weight of sugar as rinds. When clarified and cooled, rinse the rinds, and put them in the syrup, together with powdered ginger, tied up in a small bag. Boil them till they are quite soft - when partly cooled, add a little essence of lemon. Turn the syrup from them in the course of two or three days, take out the bags of ginger, and boil the syrup till there is just suflicient of it to cover the rinds, and turn it on them while hot.

323. Muskmelons,

Procure muskmelons that are perfectly green, and of a quick growth, and as late in the season as possible. If preserved while the weather is very hot, they are apt to ferment. Scrape oflT the skin of the rind, being careful not to scrape any of the green part. Cut them through the middle, and take out the seeds - ^then cut them in rings, an inch in thickness- Soak them in salt and water a day, then in fai' water thre^ or four hours, changing the water several times. Soak them in alum water an hour - rinse and put them in fair water, with a handful of peach leaves to four or five .pounds of the melon, ana a table-spoonful of ginger, tied up in small pieces rf cloth. The peach leaves tura the melon a fintc ipreen

SWBEinSATS. 100

color. Boil the melons till they begin to grow tender, then put them in alum water, together with the ginger. Make a ifyrup of white sugar, and put in the melons and ginger, (which should be previously rinsed.) Boil them in the syrup B3 long as you can, without their breaking to pieces. In the course of a week turn the syrup from them, scald it, and turn it on to the melons. Add sufficient essence of lemon to flavor it, just before turning it on to the melons. Keep them covered tight, in a cool place, with a paper wet in brandy on them.

324. Pine Apples.

Take those that are ripe, and perfectly fresh - ^pare off the rind, and cut the apples in slices an inch thick. Powder the same weight of white sugar as you have pine apples - lay the pine apples in a deep dish, and sprinkle part of the pow- dered sugar between each layer of apples. Reserve about half of the sugar. Let the apples remain till the succeeding day - ^then turn the syrup from them, and mix it with the re- served sugar, and half a pint of water, for three or four pounds of pine apple. Boil the syrup, take it from the fire, and when 30ol, put in the apples, simmer them gently till tender, let them remain in a deep dish for several days - ^they should be covered up tight, and kept in a cool place. Whenever there 15 any appearance of fermentation, turn the syrup from them, Bcald it, and turn it back hot on to the pine apples. Keep them in glass or china jars, covered tight, and in a cool place#

325. Pumpkin Chips,

Take what quantity you choose of a good sweet pumpkin, (ihxs butter pumpkin makes the nicest sweetmeats.,) Halve the pumpkin, take out the seeds, and cut it into chips of the Fize of a dollar. For each pound of the pumpkin to be pre- eerved, allow a pound of fine white sugar, and a gill of lemon- juice. Put the chips in a deep dish, and sprinkle on each layer a layer of the sugar. Turn the lemon-juice over the whole. Let it remain a day - then boil the whole together, with half a pint of water to three pounds of the pumpkin, a (able-spoonful of powdered gkiger, tied up in bags, and tha pcci of the lemons, cut iix) small pifHses. When the pump^

10

110 JBLUSS.

kin becomes tender, turn the whole into a preserve pot. In the course of a week, turn the syrup from the pumpkin^ boi. it to a rich syrup, and turn it back not.

^26. Gages

Allow equal weights of sugar and gages. Make a symp of white sugar, and just water enough to cover the plums Boil the plums slowly in the syrup ten minutes - ^turn thera into a dish, and let them remain four or five days, then bolt them again, till the syrup appears to have entered the plums. Put them in a china jar, and in the course of a week turn the syrup from them, scald it, and turn it over them hot.

327. Strawberries.

Procure Chili or field strawberries, and hull them. Take equal quantities of berries, and powdered white sugar - put a layer of each in a preserving pan, having a layer of straw- berries at the bottom. Let them remain an hour, then put in a gill of cold water, to prevent their burning to the bottom of the pan. Set them on a very moderate fire - when the juice runs freely, increase the fire, until they boil briskly. Let them boil half an hour, then turn them into a dish - ^when lukewarm, put them in wide-mouthed bottles, or small glass jars, cork smd seal them tight, and keep them in dry sand.

328. Raspberry and Blackberry Jam,

For each pound of berries, allow a pound of sugar. . Put a layer of each alternately in a preserving dish. Let thenr remain half an hour - ^then boil them slowly, stirring them frequently, to keep them from burning. When they have boiled half an hour, take a little up in a cup, and set it in a dish of cold water - ^if it appears of the consistency of thick jelly take the whole from the fire - if not, boil it till it becomes so

329. Strawberry, Raspberry, and Blackberry Jelly,

Jellies of these fruits are all made in the following manner; Take the berries when ripe, and in their prime, mash them, and let them drain through a flannel bag, without squeezing it. To each p>nt of juice, put a pound of white sugar, and the b^'Aten white of an egg to three pounds of the sugar. Sot

JELUES 111

It on the fire - vfnen Vc boils up well, take it from the fixe^ and skim it clear Set it back on tho fire - if any more scum rises, take it from the fire, and skim it \>ff. Boil it till it be- comes a jelly, which is ascertained by taking a little of it up mlo a tumbler of cold water. If it falls to the bottom in a solid mass, it is sufiiciently boiled

330. Cranberry, Grape, cmd Currant Jelly.

They are all made in the same naimer. Take the frui ?n its prime, wash and drain it till neurly dry, then put it in an earthen jar, or pot, and set the pot in a kettle of hot wa- ter. Set the kettle where the water will boil, taking care that none of it gets into the jar. When the fruit breaks, turn it into a fiannel bag, and let it drain slowly through, into a deep dish, without squeezing. When the juice hai all pass- ed through the bag, put to each pint of it a pound and a half of white sugar. Put to each quart of the syrup the beaten white of an ^%^^* Set the syrup where it will boil gently - as fast as any scum rises, take the syrup from the fire, and skim it clear. When the jelly has boiled fifteen or twenty minutes, try a little of it in a tumbler of cold water - ^if it sinks to the bottom of the tumbler in a solid lump, it is ^uffi-^ ciently boiled. Jellies are improved by being put in the sun for several days - care must be taken tiiat the dew does not tall on them.

^31. Qumce Jelly,

Halve the quinces, and take out the cores. Boil the quinces till very soft, in clear water, mash them, and let them drain through a flannel bag, without squeezing them. Piit to the quince liquor, when drained through the bag, white sugar, in the proportion of a pound to a pint of the Uquor/ Add the whites of eggs, and clarify it. When clear, boil it on a mod erate fire, till it becomes a thick jelly. Fill glasses with the jelly, and cover them tight. The quince pulp that remains {n the jelly-bag can be made into marmalade.

332. AjpfU Jelly,

Halve tart apples, and take out the cores. Boil them til! ^ry soft, in a large proportion of water - then let it pose

113 /SLLIE8.

through a jeily-bag, without squeezing them. Weigh the - iquor, and to each pint of it put a pound of white sugars- then boil it slowly till it becomes a thick jelly, which is as. certained in the same manner as currant jelly. If you wish to have it of a red tinge, put in, when taken from the fire, a little cranberry or beet-juice. If you wish to have it a straff color, put in a little tincture of sfaffron. If green, use the expressed juice of spinach leaves. Let it pass through di8 jelly-bag again - when cool, turn it into glasses.

333. Lemon Jetty.

Put on a slow fire an ounce of white isinglass, pulled into small pieces, and rinsed, a pint of water, with the rind of six lemons. Stir it constantly till dissolved, then add a pint or lemon-juice, and sweeten it to the taste with nice white su gar. Boil the whole four or five minutes, then color it with tincture of saffron, and let it pass through a flannel bag, with- out squeezing it. Fill your jelly glasses with it when partly cooled.

834. Calf s Feet Jelhf.

Take four feet, (that have been perfectly cleaned,) and boil them, in Ibur quarts of water, till very soft, and the water is reduced to one quart. Take it from the fire, and let it re- main till perfectly cold, then take off all the fat, and scrape off the dregs that adhere to the jelly. Put the jelly in a preserving kettle, set it on a slow fire - ^when it melts, take it from the fire, and mix with it half a pint of white wine, the juice and grated rind of a couple of fresh lemons, and a stick of cinnamon or mace. Wash and wipe dry six eggs - ^take the whites of them, and beat them to a froth - stir them into the jelly when it is cool - bruise the shells, and mix them vnXh th3 jelly, then set it on a few coals. Sweeten it, when hot, to the taste - white sugar is the best, but brown answers very well. Let the whole boil slowly fifleen minutes, without stir ring it - suspend a flannel bag on a nail, and let the jeUy drain through it, into a deep dish or pitcher. If it is not clear the first time, let it pass through the bag till it becomes so The bag should not be squeezed, otherwise the jelly will nol ook clear When trnnspnrcnt, tu.n it mw ^'asscs, and sel

COFFBB. 113

txie glasses, if the weather is hot, into cold water, and keep them in a cool place. This kind of jelly will keep tmt a few days, in warm weather. A knuckle of veal, and sheep's feet, v^ake a nice jelly, prepared in the same manner as calf's feet*

335. Hartshorn Jelly.

Boil four ounces of hartshorn shavings in a couple of ou?rt8 of water,, till it becomes a thick jelly - ^then strain anc. put to ft the juicQ and rmd of a couple of lemons, a wine glass of white wine, and a stick of cinnamon. Wash four fresh eggs, wipe them dry, separate the whites from the yelks, beat the whites to a froth, bruise the shells, and mix them with the hartshorn - set the whole on a moderate fire - sweeten it to the tnste when hot. Boil it till it becomes quite thick, then bt it drain through a jelly-bag till clear.

336. Coffee.

Old Java and Mocha coffee are the best kinds. Coffee should be put in an iron pot, and dried over a moderate fire for several hours, before it is roasted. It should be put at such a distance from the fire, as to be in no danger of burn, ing. When it has dried three or four hours, set the pot or a hot bed of coals, and stir it constantly, until suiRcienth **oasted, which is ascertained by biting one of the lightest colored kernels - if it is brittle, the whole is done. Turn ii out of the pot i-nmediately, into a box - cover it tight, to keep in the steam. A cx)ffee-roaster is better than a pot to roasi coffee in, as it pres^^rves the fine aromatic flavor of ae cof- fee, which in a grea* meapure escapes with the st^am of the coffee, when roasted in an open pot. To make good com- mon coffee, allow a tab'e spoonful of it, when ground, to each pint of water. Turn on the water boiling hot, and boil the coffee in a tin pot, from ttyenty to twenty-five minutes - if boileo -onger, it will not taste frerh and lively. Let it stand, after being taken from the fire, four or five minutes to settle, ihan tarn it off carefully from the g^imda, mto a coffee-pot or urn. When the coffee is put on the fire to ooil, a piece of fish-skih or isinglass, of the size of h nine pence, should be put in, or else the white and shell of ha^f an ef^. tc a ecu. pie ff quarts o coffee. Many persons dislike to clea*' roflfon

10*

114 BfiBB.

^th fish .skill, thinking that it imparts an unpleasant tasto tfi coffeey but it will not, if properly prepared. The skin shoula De taken from mild cod Ash, that has not been soaked, as the skin loses its clearing properties by soaking. Rinse it in cold water and dry it perfectly. When dried, cut it hiU pieces of the size of a nine-pence. If torn off, as it is wa!i * ed for use, too much is apt to be put in at once, and give tha cofiee a bad taste. A piece of the size of a twelve ind a half cent piece, is sufficient t(^ settle a couple of quarts of water. French coffee is made in a German filter, the water is turned on boiling hot, and one- third more coffee is neces- sary than when boiled in the common way. Where cream cannot be procured for coffee, 'the coffee will be much richer to boil it with a less proportion of water than the above rule, and weaken it with boiling hot milk, when served out in cups.

337. Tea.

Scald the tea-pot, and if the tea is a strong kind, a tea- spoonful for a pint of water is sufficient - ^if it is a weak kind, noore will be required. Pour on just enough boiling wate* to cover the tea, and let it steep. Green tea should not steep more than five or six minutes before drinking - if stee|)ed longer, it will not be lively. Black tea requires steeping ten or twelve minutes to extract the strength.

338. Qhocolate.

Scrape the chocolate off fine, mix It smooth with water - if Uked very rich, make the chocolate entirely of milk - if not, use half water. Boil water and milk together, then stir in the chocolate, previously mixed with water - stir it till it boils, then sweeten it to your taste, and take it up. If liktid rich, grate in a little nutmeg. A table-spoonful of choco^i late to a pint of water or milk, is about the right proportioiv

339. Hop Beer.

Put to six ounces of hops five quarts of water, and 6oi! them three hours - ^then strain off the liquor, and put to the hops four quarts more of water, a tea-cup full of ginger, and boil the hops three hours longer. Strain and mix it with the '

3BBS. 115

rpst of the liquor, ftnd stir in a couple of quarts of molasses. Take about half a pound of bread, and brown it very slowly - when very brown and dry, put it in the liquor, to enrich the beer. Rusked bread is the best for this purpose, biit a loaf of bread cut in slices, and toasted till brittle, will dc very welL When rusked bread is used, pound it fine, and brown it in a pot, as you would coffee, stirring it constantly. When the hop liquor cools, so as to be just lukewarm, add a pint of new ye&3t, that has no salt in it. Keep the beer covered in a tern perate si';uJition, till it has ceased fermenting, which is ascer tained by the subsiding of the froth-*-turn it off carefully into a beer keg, or bottles. The beer should not be corked very tight, or it will burst the bottles. It should be kept in a cool place.

340. Beer of Essential Ode.

Mix a couple of quarts of boiling water with a pint and a half of molasses. Stir in five quarts of cold water, then add ten drops of the oil of sassafras, ten of spruce, fifteen of win- ter-green, and a tea-spobnful of essence of ginger. When just lukewarm, put in half a pint of fresh lively yeast. When fermented, bottle and cork it, and keep it in a cool place. It will be fit to drink in the course of two or three days.

341. Spring Beer.

Take a small bunch of all, or part of the following : Sweet fern, sarsaparilla, winter-green, sassafras, prince's pine, and spice wood. Boil them with two or three ounces of hops to three or four gallons of water, acnd two or three raw potatoes, pared and cut in slices. The strength of the roots and hops is obtained more thoroughly by boiling vhem in two waters- - for, when the liquor is strongly saturated with the hops, it will rather bind up the roots than extract their juices. The roots hould be boiled five or six hours - ^the liquor should then be twined, and a quart of molasses put to three gallons of the Beer. If you wish to have the beer very rich, brown half a pound of bread, and put it into the liquor. If the liquor is too thick, dilute it with cold water. When just lukewarm, put in a pint of fresh lively yeast, that has no salt in it. The aalt has a tendency to keep it from fermentuig. Keep it in

\

i 10 WINES.

a temperate situation, covered over, but not so tight as to ex elude the air entirely, or it will not work. When ferniontea keep it in a tight keg, or bottle and cork it up.

342. Ginger Beer,

Boil gently, in a gallon of water, three table-spoonsful o! cream of tartar, three of ginger, and .a lemon cu^ in elicest When it has boiled half an hour, take it from the fire, strain and sweeten it to your taste - ^white sugar is the best, but brown sugar or molasses answers very well. Put to it, when ukewarm, half a pint of fresh yeast. Turn it off carefully, when fermented, bcittle it, and keep it in a cool place. It will be fit to drink in the course of seven or eight days.

343. Instantaneous Beer.

Put to a pint and a half of .water four tea-spoonsful of gm- ger, a table-spOonful of lemon-juice - sweeten it to the taste with syrup or white sugar, and turn it into a junk bottle. Have ready a cork to fit the bottle, a string of wire to tie it down, and a mallet to drive in the cork. Then put into the bottle a heaping tea-spoonful of the super-carbonate of soda, corK it immediately, tie it down, then shake the whole up well, cut the string, and the cork will fly out. Turn it out, and drink immediately.

344. Mixed Wine.

Take equal parts of ripe currants, grapes, raspberries, and English cherries. Bruise them, then mix cold water with them, in the proportion of four pouods of fruit to a gallon of water. Let the whole remain half a day. Stir the whole up well, then strain it - ^to each gallon of it put three pounds of sugar. Keep it in a temperate situation, where it will ferment slowly three or four days - stir it up frequently. When fermented, add a ninth part of brandy to it, and stop it up tight - when it becomes clear, bottle it. In the course of a year it will be fit to drink.

345. Currant Wine,

Strain the currants, which should be perfectly ripe. To B»ic>* quart of juice put a couple of quarts of water and thref

CORDIALS. m

),/>und« of sugar - €tir the whole well t( gether, and let it stand twenty-four hours, without stirring - ^then skim and set it in a cool place, where it will ferment slowfy. Let it remain three or four days - ^if, at the end of that time, it has ceased fer- menting, arid one quart of French brandy to every fifteen gallons of Lie liquor, and close up the barrel tight. When it becomes clear, it is fit to bottle. This will be good in the course of six months, but it is much improved by being kept several years.

346. Grape Wine,

Bruise the grapes, which should be perfectly ripe. To each gallon of grapes put a gallon of water, and let the whole re- main a week, without being stirred. At the end of that time, draw off the liquor carefully, and put to each gallon three pounds of lump sugar. I^et it ferment in a temperate situa- tion - ^when fermented, stop it up tight. In the course of six months it will be fit to bottle.

347. To mull Wine.

To a pint of water put a tea-spoonful of powdered cloves and cinnamon. Set it where it will boil - ^then separate the whites and yelks of three eggs, and beat th« yelks with a large spoonful of powdered white sugar. As soon as the water boils, turn it on to the yelks and sugar - add a pint of wine, and turn the beaten whites of the eggs over the whole.

348. Quince Cordial*

Take ripe nice quinces, wipe off the fur, and grate them. Express the juices of the quince pulp through a strong cloth, and to each quart of it put two-thirds of a quart of French brandy, a pound and a half of white sugar, a hundred bitter almonds, or peach meats, a dozen cloves. Put it in a stone pot, cov<^r it tight, and keep it a week in a warm place, then skim eind bottle it, and let it remain a year before using it.

349. Peach Cordial.

Take ripe juicy peaches - wash and wipe them, to get off the down - gash them to the stone. Put to each peck of peaches a gallon of French brandy, and cover them up tight.

ll8 SHRUBS.

Let the whole remain a couple of morths, then drain *he oraudy free from the peaches - add sufficient cold water to render it of the strength of good wljite wine, and to every thj'ee gallons of it put four pounds of sugar. Stir it up we'l - ^let it remain a couple of days, stirring it up well each daji^ then turn it into a wine cask, and close it tight.

350. Smallage Cordial,

Take young sprouts of smallage - wash and drain then till perfectly dry. Cut them in small pieces, put them in a bc3ttle, with seeded raisins, having an alternate layer of each. When the bottle is two-thijrds' full of the smallage, turn in French brandy, till the bottle is full. Let it remain three oi four days, to have the smallage absorb the brandy - ^then put in as much more brandy as the bottle will hold. It will be fit for use in the course of eight or ten da3rs. This is an excel- lent family medicine.

851. Currant Shrub,

To a pint of strained currant juice, put a pound of sugar. Boil the sugar and juice gently together, eight or ten minutes, then set it where it will cool. Add, when lukewarm, a wine glass of French brandy to every pint of syrup - ^bottle and cork it tight - ^keep it in a cool place.

352. Raspberry Shrub,

To three quarts of fresh, ripe raspberries, put one of good vinegar. Let it remain a day - ^then strain it, and put to each pint a pound of white sugar. Boil the whole together for hali au hour, skim it clear. When cool, add a wine glass of Fronch brandy to each pint of the shrub. A couple of ta- ble-spoonsfgl of this, mixed with a tumbler two-thirds' full of water, is a wholesome and refreshing drink in fevers*

353. Lemon Shrub,

Procure nice fresh lemons - ^pare the rind off thin, then squeeze out the juice of the lemons, and strain it. To a pint of the juice put a'^xMind of white sugar, broken into small pieces. Measure out for each pint of the syrup three table- spoonsful of French brandy, and soak the rind of the lenionf

BSSBNCSS. 110

m iU Let the whole remain a da^, stirring up the ieinoo^ juice and sugar frequently. The next day turn off the syrupy and mix it with the brandy and lemon rinds - ^put the whole in clean bottles, cork and seal them tight, and keep them id dry sand, in a cool place.

354. Sherbet.

Boll in three pints of water six or eight green stalks of rhubarb, a quarter of a pound of figs or raisins. When the whole has boiled between twenjy-five and thirty minutes, strain it, and mix it v^ith a tea-spoonful of rosewater, and lemon or orange syrup to the taste. Let it get cold before drinking it.

355. Noyeau.

To three pints of French brandy, put four ounces of bitter almonds, or peach meats, and a couple of ounces of sweet almonds - ^they should be bruised before they are mixed with the brandy. Add half an ounce each of powdered cinnamon and mace, a quarter of an ounce of cloves. Let the whole remain a fortnight, shaking it up well each day, then drain off the brandy into another bottle, and put to the almonds a quart of water. Let it stand three days, then turn back the brandy, and put in a pound and a half of white sugar. Let the whole remain a week, stirring it up frequently, then strain the liquor off, free from the dregs, into bottles for use.

356. Mead.

Put to a pound of honey three pints of warm water - stir n up well, and let it remain till the honey is held in complete solution - then turn it into a cask, leaving the bung out. Let It ferment in a temperate situation - ^bottle it as soon as fer mented, cork it up very tight.

357. Essence of Lemon.

Turn gradually on to a drachm of the hesi oil of lemons a couple of ounces of strong reified spirit. The best meth. od of obtaining the essence of the lemon peel, is to rub aU the yellow part of the peel off, with lumps of white sugar and scrape off the surface of the sugar into a preserving pch, mi

rhat JiK t becofnf« saturated with the oil of Ae .©mon. Tho sugar siiould be pressed down tight, and covered very ?.oflo A little of this sugar gives a fine flavor to puddings,- cakes and pies. This mode of preserving the essence of the lemon is superior to the one in which spirit is used, as the fine ar'V matic flavor of the peel is procured without any alloy.

358. Essence of Ginger,

Take three ounces of fresh ginger - grate and put it into a quart of French brandy, together with the rind of a fresh 'hmon - ^none of the white part of the peel should be put in. Shake the whole up well every day, for eight or ten days - al the end of that time, it will be fit for use. A little of this, mixed with water, or put on a lump of sugar, answers all the purposes of ginger tea, and is much more palatable. It is also nice to flavor many kinds of sweetrapfl-ls.

859. Spice Brandy.

Kut into a jar French brandy, and rose or peach jeaves m the proportion of a quart of the former to ha.f a pint of the latter. Let them steep together, till the strength is obtained from the leaves - ^then turn ofT the brandy, squeeze the leaves dry, throw them away, and put fresh leaves to the brandy. Continue to go through the above process until the brandy is strongly impregnated with the leaves - then tuwi the brandy off clear, and bottle it - ^keep it corked tight. Lemon or orange peel, and peach meats, steeped in a bottle of brandy, give it a fine flavor. It takes the rind of three or four lemons, or a quarter of a pound of peach meats, to flavor a pint of brandy. When all the brandy is used, put in more, with a few fresh rinds. Spice brandy is very nice to season cakes, puddings, and mince pies.

800. Rosevsxter.

Gather fhigrant, full-blown roses, on a dry day-«^ck off the leaves, and to each peck of them put a quart of water Put the whole in a cold still, and set the still on a moderate firo - the slower they are distilled^ the better will be the roa^- water. Bottle the water as soon as distilled*

PERFUMERY. 12 1

361. To extract the Essential Oil of Fbwcrs.

P.ocure a quantity of fresh, fragrant leaves - ^both the stalk and .he flower leaves will answer. Cord very thin layers of cotton, and dip them into fine Florence oil - ^pui alternate layers of the cotton and leaves in a glass jar, or large tum- bler. Sprinkle a very small quantity of fine salt on each lay- er of the flowers, cover the jar up tight, and place it in a south irindow, exposed to the heat of the sun. In the course of a fortnight a fragrant oil jmay be squeezed out of the cotton. Rose leaves, mignonette, and sweet-scented clover, make fine perfumes, managed in this way.

362. Perfume Bags,

Rose and sweet-scented clover leaves, dried in the shade^ then mixed with powdered cloves, cinnamon, mace, and press- ed in small bags, are very nice to keep in chests of linen, or drawers of clothes, to perfume them.

363. Cologne Water.

Turn a quart of alcohol gradually on to the following oils . a couple of drachms of the oil of rosemary, two of the oil of lemon, or orange-flower water, one drachm of lavender, ten drops of oil of cinnamon, ten of cloves, and a tea-spoonful of rosewater. Keep the whole stopped tight in a bottle - shake

t up well. It will do to use as soon as made, but it is much

niproved by age.

364. Lavender Water.

Turn a pint of alcohol slowly on to an ounce and a half of lie oil of lavender, two drachms of ambergris. Keep the avender water in a tight-corked bottle - it should be shook it» well when first put Jn.

36&. AronutUc Vinegar.

Mix with a table-spoonful of vinegar enough powde.eo snalk to destroy the acidity. Let it settle - then turn off the vinegar from the chalk carefully, and dry it perfe(>*iy. When- ever yo\i wish to purify an infected room, put m a faw drops of sulphuric acid - -the fumes arising from it ,ftl yinfy a

11

12S 8ICX COOSBEV

room where there has been any infectious diso* - - -v < i necessary in using it, not to inhale the fumes, <t lo get\ aiiy of the acid on your garments, as it will corrode whatever it touches

360. Barley Water.

Boil a couple of ounces of barley, in two quarts of water till soft - ^pearl barley is the best, but the common barley an^ ewers very well. When soft, strain and mix it with a dttle currant jelly, to give it a pleasant, acid taste. If the jei.y is not liked, turn it, when boiled soft, on to a couple of ouncei* of figs or raisins, and boil it again, till reduced to one quart then strain it for use.

367. Rice Gruel.

Put a large spoonful of unground rice into six gills ot tioiling water, with a stick of cinnamon or mace. Strain ii when boiled soft, and add half a pint of new milk - ^put in a tea-spoonful of salt, and boil it a few minutes longer. If you wish to make the gruel of rice flour, mix a table-spoonful oi it, smoothly, with three of cold water, and stir it into a quart of boiling water. Let it boil five or six minutes, stirring it constantly. Season it with salt, a little butter, and add, if you like, nutmeg and white sugar to your taste.

368. Water Gruel.

Mix a couple of table-spoonsful of Indian meal with ono of wheat flour, and sufficient cold water to make a thick bat- ter. If the gruel is liked thick, stir it into a pint of boiling water - ^if liked thin, more water will be necessary. Season the gruel with salt, and let it boil six or eight minutes, stirring it frequently - then take it from the fire, put in a piece of but ter of the size of a walnut, and pepper to the taste. Turn i on toasted brr3ad, cut in small pieces.

369. Caudle.

Make rice or water gruel,. as above - ^then strain it, rnd ad* lalf a wme glass of ale, wine, or brandy Swpeter ' t» il/ OQ'*i"^r, and grate in a little nutn*****^

SICK COOKBBT. 128

370. Arrow Root Quslirds.

Boil a pint of milk, and stir into it, while boiling, a tablc« spoonful of arrow root, mixed smooth, with a little cold milk. Stir it in well, and let the whole boil three or four minutes- take it from the fire to cool - when so, stir in a couple of beat. 9n eggs, sweeten it to the taste, and grate in a small piece of nutmeg. Set the whole where it will boil, stirring it con- stantly. As soon as it boils up, take it from the fire, and turn it into custard cups. The arrow root, prepared in the same manner as for the custards, omitting the sugar, spice > and eggs, is excellent. food for invalids, and can be eaten when the custards aie too rich for the stomach.

371. Wine Whey.

Stir into a pint of boiling milk a couple of glasses of wine* Let it boil a minute, then take it from the fire, and let it re- main till the curd has settled - ^then turn off the whey, and sweeten it with white sugar.

372. Stomachic Tincture.

Bruise a couple of ounces of Peruvian bark, one of bitter dried orange peel. Steep them in a pint of proof spirit a fortnight, shaking up the bottle that contains it once or twice every day. Let it remain untouched for a couple of days, then decant the bitter into another bottle. A tea-spoonful ot this, in a wine glass of water, is a fine tonic.

373. Thoroughwort Bitters.

. ^ Make a strong tea of the thoroughwort - strain it, and when

cool, put to a couple of quarts of it half a pint of French brandy, the peel of two or three fresh oranges, cut into small ) bits, and half a dozen bunches of fennel, or smallage seed.

The seed and orange peel should be crowded into a bottle, then the tea and brandy turned in. The bottle shoujd be :x)rked tight. The bitters will keep good almost any length jf time, and is an excellent remedy for bilious complaints, and can oflen be taken when the thoroughwort tea will not sit on the stomach. A wine glass of these bitters to a tumbler of water is about the right proportion. It should have a little sugar added to it before drinkmg it.

134 SICK COOKBRT.

374. Cough Tea.

MaKe a strong tea of everlasting - strain, and put to a qaait of it two ounces of figs or raisins, two of liquorice cut in bits. Boil them in the tea for twenty minutes, then take the tea from the fire, and add to it the juice of a lemon^ This !& as excellent remedy for a tight cough - ^it should be drank frecij; oeiDg perfectly innocent. It is the most effectual when ho**

375. Beef Tea.

Broil a pound of fresh lean beef ten minutes - ^then cut it into small bits, turn a pint of boiHiig water on it, and let it steep in a warm place half an hour - ^then strain it, and sea- son the tea with salt and pepper to the taste. This is a quick way of making the tea, but it is not so good, when the sto- mach will bear but a little liquid on it, as the following meth. od : Cut the beef into i^jnall bits, which should be perfectly free from fat - fill a junk bottle with them, cork it up tight, and immerse it in a kettle of lukewarm water, and boil it four or five hours. This way is superior to the first, on account of obtaining the juices of the meat, unalloyed with water, a table-spoonful of it being as nourishing as a tea-cup full of the other.

376. Moss Jelly.

Steep Carragua, or Irish moss, in cold water a few min< utes, to extract the bitter taste - ^then drain off the water, and to half an ounce^of moss put a quart of fresh water, and a stick of cinnamon. Boil it till it becomes a thick jelly, then strain it, and season it to the taste with white wine and white sugar. This is very nourishing, and recommended highly ibr consumptive complaints.

377. Sago Jelly.

Rinse four ounces of sago thoroughly, then soak it in toUi water half an hour - ^turn off the water, and put to it a pin! and a half of fresh cold water. Let it soak in it half an houn then set it where it will boil slowly, stirring it constantly - boU with it a stick of cinnamon. When of a thick consist*

HISCBIL/ nXOUS BECSITTS. I2ll

encyr ^^^ a g^^^ of wine, and white sugar to die ttidle. Ld it boll five mioutes, then turn i into cups.

378. Tapioca Jelh/. Take four (able-spoonsful of tapioca - rinse it thoroughly then sonk it live hours, in cold water enough to cover it. S^ a pint of cold waier on the fire - when it boils, mash and stir 'jp the tapioca that is in water, and mix it with the boilinfj vater. Let the whole simmer gently, with a slick of ciona. qioa or mace. When thick and clear, mix a couple of ta. lie -spoonsful of white sugar, with half a table spoonfu. of hemon-juice, and half a glass of white wine - stir it into iho jelly - if not sweet enough, add more sugar, and turn the elly into cups

MISCEIJ,ANEOUS RECEIPTS RELATIVE TO

HOUSEWIFERY.

V OU Briti mi COta.

fDqi^dn.End.cqvoritwiiliihonMia. Ke8tilhechoe»1iiBc«o],diTiJ>«' ChwHilnl bu dUDpsim la .1. if ki^ tiU edU wenther, will bt tKei fiom them

fewfib \b» mmat imaut: Cut off Iba manMr put. (odi? Iho ohMH ii dif. (mi* J - if Bol.HaiMManiiOkiiHvtiir, toaelhai with the emit. To lueh nauiid of it. whnB ItlOi PT< 1 labia ibooiiBiJ of hrmJy - mii it in will with Iks chesM. (hoii pien Itdonn Vfbt, ll K elemi liing put, uul |v npcc »cl in bnndr on thg top oT il. Covgr thg pM Up twill, ind koBB k In eaal, dn placo. Thiiiiil»a n»d wutotmildrf pinvBDf J™™*. PMlwel™oiib«w&iiii»>MrDld. It will kscp «v«iil roui. wiuwiuiiu

38^ TrfslBuarrfariBnilmtc. Kiaful of Hit. talile-ipoonfiil of powdei

KISCEIXAMIOUS aRCElrT&

383. n msktSaU BMUr r^tih. Whoa hutlci ku toe much nh in It. pnl u «cb paund of il 1 qDUtaf ft«k mitk. MM ^umdiMihour; Ihsn neal it bke 1'icih bulUi, vuikMi in Ih» uiubI guBEUlv oCnll 4 .

Mciiiid/mi fiuutr.

3SS. TsfiramiCnamfiiTSeaFerapt Tuln rich. I>bi1> CTHm, nnl mil it with tiiir of iD aielchl of whiu pm^end fizfir fe*. it will luka them (ulTicicnilr tvim wiihoui enr uliliiioiul luiat 3H5. SKltMtitiiU fur CVeanl in Cafftt. Beat the whits of ui eii tv > Icolh - put lo it a khhI] lump af butur, anil tuin Ibe soF fta u ii (Adiiallf , HthuitQiHr pDt.eurdls. Itu difficult la ilinininHh ibalula fran

3S7, Ti km Eiu imenl lunlAa. Itdaiaod plan to bur eg (I fiit ftmily utawhen ehaap, sod preierre tbsm in tha fol- plelri'i^'onrnrw^r. Tbo waler'^DuUl ba MnKd ao boihii^ioi. When^y.'p^ip

iUiif a'uiidid'ui.'iiro Bm Will koa'pioo^ «>e minti^'rhe lia ° ' °'* ' '™ rtronitailaeet IheahalltBndalllhaeigaabDuldbeperlacUx'^

It Fatfsr SJuirtminf.

339. nkirr TaratVbfsf an PTHflTved b«tinacool,ihldr place, tbatieilanm. '

pmwllip JD^nd, ud IB very Kvcre cold »« Jlther coverad uvar wil£ a tinan clotii. lljfl HnlbatlbgdiiBlolehanDal. sprinkled over potaloH, will keep thttu rram iproutinf. 1 ban ilKhaud hiuil,tliBLCBrDlina paiau»i may be kepi a number of inDnlha. if iieilcil 'pOn fnlknriini muMt: Tilte theee that are large, and perfecllf free rrDmdecar - nesll nMiHiboniofdnMiBpdtiuid mrheboxeaia aplaceeiipoKdIotlieiDflueaaaafsiDLjK

390. TB pTMcrre ITfTbt. AB Undi of hnrbi ahonU be fathered on a dry der. jiM bafore, or whOe bi hlc«cia icaida.. WlwcjierfecUidrr, wrapUieoledicmJ'odMin pBper, and keen thfm fram rba fine, and keep (be powder in boltlee. corked np ti(bL

39] To presrma Barimu tinds ^ Fruit ATffKJt^ tAe tfixter-

ApfilMcan bekcptti1LjLine.br takin? only tlinae That arc hard and iound. wiping tbgri

drr. then packinrtbem in tiglil barrela. with a larer of bran te each larerorapplea Kif

dfT. the.n packinrihem inusbt b Vflklpathe barTefin a linen clelh.

"ionliTla''<l iv^'lhe'B^'if'a^m

MI9CKLLANBOD9 KHCIIITS-

Pictla ibould b« kmllo ao)lu*d eulhen

ot imw 4wiD ii,tlw EOWH of three mtkt. it »( leeovorr, a urar. lU fnili naM>r uiiMd ob, icalilliic bat, to tha piokln.

303. Cautimu rdtacfnt ev tiki lue of Bratt tnd Coppvr OcakiKg Utauih- nnli«B hu bate igl^ Ojlni the raidinal virtue of cooks. Toad it more helLl

S^^i^K7?S^ui?Er chSSUd EffiJah .EdTm ^sg»?b™re ™^

llBncfl, uter beinv cixiked. thould be Ulowed to cNl or rem^

no^t ilioiild baSonutb!

3M, DxTabU hk for MarUjit LiiunL. DlBDhsitMl^ardrarhiiBDriuiiiiciDBiD.iind hulfairouocsoriuniinyciiii fiH

JruhmiJrUiaHltal^lsaJ.uidLiiiKedoiluiieitdetixofthacoDBiteujofblukdiuabltiiDk. 395. Blxdt BM. Melt lofnthet, modentelr. ti

396. Lima Blickint- Hi 1 qaum of Doimd of i<WT bhcli, lix iUIk^ Tinsiir, i uble-iBOonfiil ofnTMl no, two [i^o -pooninil of mobwa. Bdi the wki^a wsU IDiethec 'bA it nli ihon bt £)

3»7. CtmntforlieMsuliittfCorkrdBctaa. WoltlDfoliBrnqinrtBrDf lonund of asaliiii-wai. the nme BusntilT of mbi, scmi Nd if mncM of beai' «ai. When it fjolhi. lUr it with a l^low Mndlo, At aoor. e£ D

398. Cement f^ brakm CMki, Olait. mti EorUUnioara. Kubthsadia of Ihe china or glui with the bellea whits of an afg. T» vnr BniAl ^ powdand qilick Ihne in a moi-ljn bai. and lifl it thick over Uin nil(ni of tha duhM th»l

It Miuin hnwld HteiaJ wnaha. Thia b' gosit eenuni for aveir Idni) of crecLerr but auk h«ir llua wd ™«™a Hinhsilw»M ; Iho (brmnr o»nnot ho comaiilail wilb asf Aim :,lbr Oh 1»11«, whit, painl win annrar. Plim and miuh the broken tdnfcWoi

VZ8 MIflCKLLANROUS RBGSIPTS.

ft tfuod <<! < fiir ctoekMr - dM p ie e ei ikoiild be iMtyhuH, and boaud togtdm Uei4 t|bra put in cold milk, and the milk Mt where it will boil for half an hoar ; then lake r. irom the fire, and let the crockery remain till the milk ii cold. Let the crockery lemalr bound for wverul weeki. The Chioone method of mendinc broken china, b to f rii^ Uini gloM, on a paioter*i itone, till ii is reduced to an iinualpable powder : then beat i* with the white of an en, to a froth, and lay it on the edge of the oroken pieces, mateii !Ui(l bind Lhem together firmly, and let them remaia aeverai weeiu. It ia said that no ar wiit then be able to break it m the nme place.

390. JapmuMe Cewunt, ar Riee Olue.

Mix rice flour with coltfSrater, to a smooth paste, aod boil it rently It answers aO the purposes of wheat flour paste, while it is ikr superior in point ortraiuparency and smooCL ness. Tills composition, made with so small a proportion of water as to nave it of tho oonsistence ot plastic clay, may be used to form models, busts, basso-relievos, and arm ilar articlea. When made of it, they are susceptible of a very high polish. PoJaad a:ai eli M a nice cement for pasting layers of paper together, or any fancy articlea.

400. Ogmntfor AhLboMUr.

Take of white bees* wax one pound, of rosin a pound, and throe quarters of alabaster Molt the wax and rosin, then strew the alabaster over it lightly, (which should be -,ir» vioosly reduced to a fine powder.) Stir the whole well together, then knead the mass in water, in order to iocorporate the alabaster thoroughly with the rosin and wax. The ala baster. when mended, should be perfectly dry, ana heated. The cement, when applied, should also be heated- Join the broken pieces, bind them, and let them remain a wwk This composition, when properly managed, forms an extremely strong cement.

401. To clean AlahasUr, er ai»y other kinds of MarbU.

Pound pumice stone to a fine powder, and mix it with veijuice. Let it remain several hours, then dip in a perfectly clean sponge, and rub the mart>le with it till clean. Rinse it off with clear fresh water, and rub it dry with a clean linen cloth.

402. Cement for Iron-ware'

Beat the whites of eggs to a froth, then stir into them endugh quicklime to make a eomistent paste, then add iron file dust to make a thick paste. The quicklime should be reduced to a fine powder before mixing it with the eggs. Fill the cracks in iron-waru with this cement, and let them remain several weeks before using them.

403. TV loosen the StopjUes of DeecMtero and Smelling Bottles that are wedged m tight.

Dip the end of a feather in oil, and rub it round the stopple, close to the mouth of the bottle : then put the bottle about a couple of feet from the nre, having the mouth towards it. Tne heat will cause the oil to ran down between the stopple and mouth of the bottle When warm, strike the bottle gently on both sides, with any light wooden instrument tlibt you may happen to have. If the stopple cannot be taken out with the hand at the end Ot this process, repeat it, and you will finally succeed by persevering in it, however firm- ly it may be wedged in.

404. lAp Salve.

Dissolve a small lump of white sugar in a table-spoonful of rosewater, (common war ler will do, but is not as eood.) Mix it with a couple of large spoonsfr^ of sweet oil, a piece of spermaceti, of the nze of half a butternut. Simmer the whoie well togethoi eight or ten minutes, then turn it fiito a small box.

405. Cold Cream, '

Take of the oil of almonds two ounces, of spermaceti half an ounce and wbite waa naif an ounce. Put them in a close vessel, ana set tho vessel in a skillet of boiling water Wlien melted, beat the ingredients vnth rosewater until cold. Keep it in a tight box, o^ wide-mouthed bottle, corked up close.

( 406. To prevent the formation of a Crust on Tea-Kiittles.

Keep an o^stershell in your tea-kettle, and it will prevent the formation of aonict ou the inside of it, by attracting the stony particles to itself.

407. 7b remove Stainsfrom Broadcloth.

Take ar ounce of pipe clay that has been ground fine, and mix it with twelve drupo o alcohol, and the same quantity of spirifs of turpentine. Whenever yuu wuh to remuvo Qoy stains from cloth, moisten a little of this mixture with alcohol, and rub it on the spotm^ Let it remain till dry, then rub it off with a woollen cloth, and the spots will disappear.

406. 7V extract Paint from Cotton, Silk, and Woollen Ooeds.

Saturate the spot with spirits of turpentine, and let it remain several hours, then rvl' h between the hands. It Wul srumble ayray, without injuring either the color oi texti"e bff the article.

409. To remove Black Stains on Scarlet Woollen Ooods.

Mix tartaric vnth water, to give it a pleasant acid taste, then saturate tho black epuii ' with it, taking care not to have it touch the clean part of tho garment. Rinse the upoq Iminodiattilyt m fair water. Weak pcarl-osii water is good to remove stales thataro pio ducod by acids.

410. To extract Chreasefrom Silks, Paper, Woollen Ooods, and Floors.

to ram^-e gr»uiiM spots from goods aod paper, grate on them, very thiek. Fraouh chalk

»I3CBLLASS0\13 RBCUPTS.

RBBMa (ka>k wJ iiswar. bul ii dM H lood u tbg Fnsch ehtltj Com Iba tDott

Iriiii browD pajMr, 104 « oq ft nDodtrauIr vrajm bun, and latiLreiDun tiUcold. Cva

iMuiOi udVut it 00- Kepaai (in proeaia ^tbe Ar«uu u ADtifHlr out. Blioiii ^oail-tjS wflB(» muBil with Hunt ftBd rUDMd on (isb* qiatt lu floon, ii ana oTlfaF moat efiocliv* IfaiuiB (hu eu be tued to oxUKct tbe irauo.

411. n HlnKt £(aiH/rH> jruu Cxoi a>«l> a4 CU>n4 3itkt.

DTuiipBUiiio, ilesbii], ud jilMf » »iiiHitii i,m nU »< to nnwn mum oa »Eom3 UIra, fiooaof Aoaaoaardunblamkfiu Mr mmnTfiii hr ctnrtling f hniti irMi Isdok- lin^ ud nMiv w -1^ ibfn luffi^ !><_ wb» |k« n^riUj^

«^,ii«lpl«d|i«kwlim»lh.MDwmiliiiwoDiih» WbenauudidtwilJaolraiDon Maiia.Mni0Agiie4uidia]twill«iiajul7Uiwar. TbeiboteuiknwdloaJ/iwnQHsluM injnfii,cle>f wvKtlwvr wfafathsfluniBfaot. Bqlphuiic and. diiul«d wiUkntar. htht Mbctiul rtBovlaf fnut Kaiu. Cue tbould be ukeu not u have it eu strDiif u Lu «&1 a. bvle ia the unAflnt, uid u hod u Iba tfkin ii out, it thouM he VioHd in peul-uh nn- toft ena (hen la hit wmter- Colored eoooa floadi, thu heire vemmoa iok ipiit oa (bem. ihoold be -eeked iulukevum hhi mill.

411. Dinetimlmr fTttUat CtHttu.

413. Direitimtftr a

entli, imh B oooUaB dulh, tjlleleee. Remon trmm voMui lUineu k dhiAFJca No. 4u). Silk lunniin ihiiuld be** the note eiMeted befeia beliit wsibed - ue null neiiltealleidofebunlinr.RicwlBcbtonioiip itlbebtet. PutUieiues hml-jt w*- lei, beet b Iffl il ji vtjfiS^ dMnSjkm tM eaAeMtuU wuei lo onXe K jr>t hibe- mm. Folibi Ibt lUka, uid nib Iben is it til eleeo: Uke Hun -i inihae. nniiliif, iri riiw Ibem ia JUr takennn waUf . RkM iHa uoSer wuer. ai^ Ac brifMreUiii^ erbeiuii, end BHrDona. add wibbpne uhI epoaih tatbBinHiloine itaaidil uite, beftce rieonf the laimeiil <n itTK THKire Ihe uilon rflbtdUlbnMibailef oriiiiik.Iiigi

inUrrabithi(biibitwatai^-&WDaBdUairaib«ldbe,rioaadiBpanM neiha aHnapaad dowBiii (be linKic inleri uke ibgneMarh ii4lb«itinlulac,ud dir Ibiiai 11 liin ibaili Fold Ibtonp wMe damp: Mlbesi lenuita.henuw diiiii^naa

Wnilaia Of lum an'Mc. diwilnd in the tiimnt wuei of uiue ibivla ud nbboiiii,p Mod te lUlbB them. The water m whicb paied potetoflihKve b«on boilDd. Hanjucor- .nthhi(to>a>hUuk^h>>i-it«i(A».ii<il malue Ihrni ilomand black, g^f'i 4au udlakewania WBIef alio a uce ihinr to ruutn niiir uk. and lonp-iiuai 4mmt TeiT welL Tbar ioob boOer not lo be zutefld m dear water, hdt (bar ahould ha waahed

414. Dimft^f-r IFaiktnt ir«U«f. If FDv Aa not whh 10 have white Haniieli shrink when waahod, rnakfl a eood mdc of hard Boi^h and waA the flBBcali in il, wiihout rohhinr anr aoip <in ibim ; tiih ibpm o^ ai»IBll>Brwda,lh«ilwriiif IKJIDOuloril. and Bullhorn in a clran liib, and lumoj-' ,. :kU boUH water to eorer them, and let them leniiin till the walpr ncold A Aula dmhlabiAatwuMnanllHlkanBlaleokiihMi. Ifmu vri^ lo h»o t^iui «bia

180 MISCBLLANKOUS RECEIPTS.

tiawb dvbilb > u *> baie Uwn Ihick. WHh then in nft ouMoilt. ud RDa dwi Ic

sold <nl«,^iiIond iiaDlleu Uiu iiKlin u Ma, ihauld b« wadisd whb bcer'i i^uj

WTsmi nur befiKfl eJibt a» pul eold tonp-iuda. Cuiqred HDbktoiii look verj waU wuk-

d with bosTa iaU Kail fur wftim wpcei, f4id PTfl«*«l on Uia wrooa liiJe white <l»qi;>-

41S. DtrvUmftr WaiUnt VAi'li OU« CMUi.

Xaiflfr<MKhfl viU^UdUuihr H Miuipeil wkif iher en eJwe^t fiued ia UiJa HUircb «ur,udiepiUwknp«l'taMirkuEfi«p3lintiiJsliMlBimcaid'ihBci<Hii. Wh'IB dwieetbatert niydkif, wMlBOBaatiBB«iiurif|itt!iilBilnMfiewleudfl endlmuiA UwGraiheiiichtBiHiiiiiiUliiiiitTiawliigtaUwuataMweehad. Ifthar (eiu boiliu.

»iHii«duthaiiaMihua,ii(ofliladttaiiiiblaaaolwbH.ilinuepiuiii: if ii hit ubH-itwiUemilwlina. %- fUhiww BUkM oTinad^ elulni ie m uTiif oTi (ml Oeil oT UHt 1 Soek the douiae in ukam.'B emnmle: if Um en auiu iIl-u> Duk ihna over niihl. To aniz lline peili irf ««Hi fik> PiW of uft idu, ud a uhl*- wiKBli^ i Ihe wJiM aC lait. Beet D ull BUiUr WHiii. Ihu pot la lb* clotbei wiUisiil eDTiuh.jii(,eiid bnilihenieiibiHii. DnnlkaHidioUgf UmeiBuiBbHjidKlhKM

hedfhrihehi^i: this eild wsui iirainl wouh fiv Oh hemle. ThaainvOTbi looH.ioihitthorwiirnnDinlHUelinkniEUiK. dnNUKnUmwihtjaaleeiiiiwUf tbfB le lodieo wutsr Tha lode ceA li* pCBouna eheaD. hir punhiaiiic li u le^e que* lum~Hda !- aa eicelleDI Uiiiif to eaAeii herd wntar. TbeanlediiliwiUiiiildalawiul wieoee a. ll ie e iiHid plui «o Ate Four «ad«. aner waiiilnc, to waxer jout aBiaeib ^ you hmve oiw, or to neideo ceUere end ivjila, wnaa jauljr.

418. Otrcetiau/or CarnU.

CarpMi ehfHiU ba lekan up end ehook Iboroaf hlr, if n conViK uae, u ofteo ea thru « Ibw Hna b a r»r, u Ita dirt uiet sdUmiu unfenataUi UHa ween iliiiiD onl nn - BMir koft nM« aipalL wD saka Ihan wht hbIi kncec, - iha din will lin thna|li,aiidlaapNnonipBdriifoiiL CBiyateahaiiM be takgnup e> often ei onea Ttai. ona if dM miidi uod, aa lEen ii daBw of mdia fattiif iiu tham. If tbun ii mr appeanneo of notlia m oarpRIa wkHH tfeav en lakefl m i^rlnkle tobacco or blurd »H>aiontlia ftnr Mlinlhaji<unlaanpiitilowii,and let it nvaiii sftei ikerenlaij Kwn. When 1h* dual £ oalTllmiKii out ofuTpMa. If tbaro on am no^iao ipou en

S^'3;BM'"u^"ri'»Zu"CS"lTu'w''''ui™eK

ehuk^noot. ipnnd Iheni laia clean floor, and nib on iFem. with n new broom, pjirod ux

VniaJnw pateloee. Let the oerpoureraein till perfectly dir, before wtikidB odlhecn-

MeFneoB. inoiethr«d,eiMl India rubb«r,eTV all of ihem good (o dcnn Ihrhl kid vlorn nieT ehiHjId be nihb':<t on llin |^!dv« tbDrou^hTr, If ao much anilnl tliat Uior cnooot b« cloanod, sow up iliQ inpa iif th^ i!Iov«h, and lub (hem o?eT wiiK a f uinso dipped in % dv ncinioriafthnand watei Ilia (iovH wiS bo ilUowor tiown, aoooidiw 10 iIm

niacsLLANRona K,<cBiFTa.

as. Tt raare rulv IttBaa Crops. Kattlkkainllkuid <n(« - diaan in btlf > pint dT il i piece of c)i» an Aoi tiM il from the QiA Ri»a Llia ct0po out ja vinuAF id cIbdd it; Uian. ggtltmlha ulud ilueuid loilk. vVriiii houl, and flap il liJI ilry..Ilieii -

to niiSwi ni*r g»|io - dip it in, ami Lei il nt lUuiated wiilik; then clip ii noDUi if out moi a modeiaLoly liot uoil Italian Giep« ca4i be died to lot SuxwkBJiiiBgK.

Xrpenliiie. lofc ipolB mar be removedliy lUbbiDK IhaiD with a wou^ien ckHii. dipped ui n] oF vitriol and witei mixed, being caroful nottolnucliaajpulQrilieniniilore Ihslia CDl fpAOBd. Aa Hoaastbe ink iieiliacled, Haalha ipot with pAB»aah water, and dkeuwiih Airwitar. Itiinid tbubloitigE piiKtidan will aitneitbg ink, ifislled up ifitt, and rubbed haid on tbe apou, II' H anawen dia puipoa*, 11 ] duicathei buit in - '" - there iialwar^ danger itceading tbeweaToil aTvipiolrit boinc so iKiwerfn^ -uda whalavsr u niiir lel diojqisd on, wilbont its MBeli an desmrad bf ihe

BeofentillvIL

133. TV Oian SMsu sad Slmt Hut

€a.Ttt

i™a InJifrcm Fhtn

JH'

-^"^

"ifn.

<e UiST," h

n''S,?^k'2LmnJ!»

«»

Ta

(MdPUIyJVai.ff'...

si

-!

S3

-in

435

drin oil, wh

UD( is (ood to lemovB fFiaUer Bldi <md Jtfal

When bather bada batiome vtikid or Iwa^, thef nuy be made clean and hghtbf hs- bi|t tiealad iiiihe ibUowiiu manost : Hull tbsm over with - etUT liiiisli, dlppud <n hM «Mp.aiids. When nlean, fij uem on a rhsd, or any otfaar clean pnca, whore tbe iw will fUl on them. Whes Oiorowhlr nked, let ttiam drr inm botsnaflirili oissnt ™cceisi«dMSisfcWii«lhs"Hn waU.aod oinSni UmantfOtfyj. .ncr.ah^ beeoverd omwith atUckeloA dprbw iba nifrrtL if efpoesd. tutho nltht aw, th«j will Iweoae dupp, ud nUdaw. Tha vnr of waihlait Ua bed dnUnc and (Nthets, niah« then verr frnfa ud ]ifhi,udBriracheBBertharitiioold-iaBhloried war of amp' iriui thebadr, aiu! wiahin«BieftalhBraaepir«MitT,whlhiitaneiraminiM«>wini. Care mum be laksa to dr^ the bed peifectlr. Wlbre ileepioi on K. Hslr mattroaei thai havo become hani and dinr. can be madonoarlyajgooilaH new by ripping Ihcm. wiihing the Dckuiv. and 11 'rking the hair fr«« from biTnchrv, aii'i hrvirinf LI In Jidrr, BaiT plajc, aov -nldan. WheneveiihotKluni gets dtr. «l it ligbdrmth the haii, wl tact it n-

mvin bt b dll sold ; tHo na them m sjnp-Hids, and liniB thni L. -^-

ria plalsa tlM hnvo bam 4ma miiHi nr baUdfi aio «p£ to hnport an niiplciiiant laalw q uisiMBi wlilni laowioc totbs Tsrd and butter of the eniit nkUf iotn tbem, sod bt-

nniiiii s^ci^y ltiBar>i)«iw>tadbTpitiliniIbsniliiabaiali(itKwi>bMt<seuiacai:

et. Tv temper EiirUai-Dari. wfore ihM_^"a«d,?n»'« .e||^ wit^Tilme^^^

HacuxXNEom BBUtm.

,lln*irnii,lM^IfaaruaUkBl In. ihoulil h»a > In km no ta IW »»/ » Ay lU BDfla u tha wod u nmorod, nu up uw lid vt lbs cwl u Mould nM H Med lA* HkiH wUl fIim bvBd^MlAd u* fuDHid tims. IfnXEroa^ intbrn mioisr, it wii WW fsuin tE*Eauw3L Haw lat mm ihouhl bejieued balf > du bafiifa th«jr >n emct^MUfJcnduulramor lUliodnrudifaeDucAed^w DHiim

Book IB- Cold wftiar iJioiiu nanr be lunied into hot iroa vtecwa, et it wiU er>£k ihHU at naauat Ik* vuHlbt loo aitddsiilf. ^

I, itriunu. ssd SiliHr U

OO. 7> rni»B« tr luxp RMt.^™ii Cmfar*.

bediT. end pctwdered Anie, uifl tb Ir wqled. wEa dn elaBa eluW. dotkHiuiim liltle(biii|i,Miif ii

indi Briilal brick, wiw Iham on i

431. Fracnttna araiul Ui roviirH «r MeOit. Hoih> lie v«i apt IB «t woollen end Tut -niieiiti eeHf in the -ammst. To ke Uiem from the lermtnli, lake iJiemlina in llie apriiig. when not worn, and put Ihem ii eKett.. with coniideTible cam^tor rain. CoiJar i:bi0<i vr (nbacco iBBvn, are aho 40 baof Ihu farmcDta in a clont. and .make A ilroiu uaoMe of lobacoq Jeavea uixJer tJie

COMMON SIMPLE DYES.

433. Ta SfC Blucli

mow 1 pooad oT [o(wood to eacb pnnnd of f oodi t/iat an (o bo dnd Book It '>nr t* io ion water, ilien boll it an hour, and alrain tbe water m which II J buled. Fd u pauih. of loiWDOd. diADlve an ouncaof blue iruiol in hikewann walarauQlFieil -Mtha (onb. Diii the loidB in - when lanUd wiihtl, lam Ibe whole Into tbe Ina- od iy*. IT the cood* ue ^octoa, iet (be veeeel on Ibe Are. and Mt the S*ndi boij t>ia

DKi. D>iiuikrfoiidai>{tlioiitwifei(ifii,«dhtii|lliBBiBadiT.«Bd>|iUi« when

uiacsLLunons ucsi?T3.

lUini bM wain, tba

4Ilti«,CKtlarvf bluknl

lOHorapu .

OwwHItontlKur. Whnidn.M

tadH^Dld. SuEiDiVCk dr»d i^

*M. Gram nndBlnt D».,/or i

Anns itf pnrluh. of Iha lin Itt rwi - « Mqa b- »^ ».^^hp«»» ».«,.. ».», » Bliu Silf Iha itnuHHT oF litriol. f^ "oollQL l<»d>. Uw Eul lodifa will unvr u

ud (na Itan cMoc. If nHi ihhI aaiHi tlw enloc br ruUnc m m hatmiM. Ultt mil ^tMHl < Mft wiitn. tn oBHi^ Am Am inii. u S* Mv wU i^>* d)«r% dn - nlaefjBar»patto«aeni)iiutof»nwuinwfttvtHlitlabaiiHd BruudrMaadfin -f nw tban rnuvoMao - it roii wiih d6q> wlw, mm will bs pochivt- Put in tkf UWJB irilliuill erawdiiu. uid iMIiiein nmiiia in null alhiooi nulnr - lbs d>a-Uuff

StjriCl u pOBibls. than hnni Ihum lu ilrr in a tta^r, airj plies. Tber shsuld b«

Iln£' If ron wiib fu a livtli bililll ireeu, niii a lio^s of Uia above csmpodliaa irlS

439. TdUu Dra.

Tadn a buff color. b«l«)kAl paru of aroHIo and csmmon piHafh, in aor^ clear n

pnvaanaJj' be wuhed 'fiae from ipou. and eolur ; tet dicm oo a modeialo in, where Iher »il. keeci hoWIJU Ihe loode ara sr.lheahada you "iih. To d™ salmon and oianf* Mior. tia UDona la a bai. and tctX il in wimu eoH asap audi, ull H becsmei eon, k Ihat TH can Huaen anoufb oFit ihmjah Eha bag IniBakstbsaudaadsspjrsllDw^-pulnith* iitiBUa. wliicbBbouldp«dHUi,aDd1tsefromcoJur; bou thcniliUoruieahaderouwialL Harellioiaii to.eHaik of iK dis Uj cow llie looda-aiir ihsm w&le tniliu. I» i»» UMB mn qHUioc. Thii in inll iuk« a eatmoa or oraiife color, aecordinc to tlH renclli of il, mad Ike tinw the loodi lemam in. Drain tbem out of the dn, Ud dn San qidcli,Vi£silnde - whHidrT, wadi Ihem bionaaapni£. Sooda dndR Il£ maoner ifaould oeiror be rieaed in dear vnler- Peach leate^ fditic, vid nlTVon. aU naks a (and lUaw or lanHHI colot. accorduii to Ihe nrsnilh ortfiedre. Tberahould b« ' ileepBd lo lah fair water, in in eaitben or un reiiel, anil tlien ilrainad. and Iha die an wlib alum, anil a lii'la iiiin arable diuotred in the dro, if leu wuh u> Kiffea Iha artida^

7. SlttfOthrti I>t4.

To nuke a food dark ilate coIot. boil lUfBi^loaf paper with rine^ar. In an iron t ^^dtinalumlo est tbs color. Tea fnHutda, tat with fopcsraa. makea aaood ilalo To nodnea a liihl ilete coin, txdl while tidple hark in clear water, wtiE a linls aJ kalaikiliaBMbe boiled to ^ b^niajiiL The djaBiiJslecol«.hould be tti bafti* Ilia tooda are put inia n lliai iliiinld ba boUad u it, and than hnni wban vin dmio and dir-

184 SII8CELLANBOUS RBCaiFTB.

436. Soap from Seraps,

Dfnolvo offrntaw' poandi of potnah in throe pailsful of water : then add to it ttnctp Ave pound* or f rMue, and boil it over a alow fire for a couple of houra. Turn it into t^ oairel, and fill it up with water.

430. CM Soap.

Heat tweiit7-eiz pounda of atrained greaae. When mehed, mix it with four paibfat of Ijre, made of twenty pounda of white potaah. Let the whole atand in the aun, aturriiii| it frcNiuentlf . In the courae of a week, fill llie barrel mth weak iye. Thia method oi making aoap ia much eaaior than to make a Ijre of your aahoa, while it ia aa cheap, if yoi. aell yo'jr aaLea to the aoap-boiler.

44a Hard Soap.

Diaaolve twenty weight of white potaah in three pailafttl of water. Heat twenty

SDunda of atrained .greojie, then mix it with the diaaolred potaah, and boil them lofethea II the whole becomes n *Jiick jelly, which is ascertained by takina a little of it out to get cold. Take it from the fire, aUr in cold water till it growa thm. tn«a put to each paiifu. of aoap a pint of blown aalt - atir it in well. The aocceedinc day, aeparate it from tho Ire, and heat it over a alow fire. Let it boil a quarter of an hour, then take it from the fire. If you wiah to have it a yellow color, put in a little palm oil, and turn it out into wooden veaaela. When cold, separate it again from tlie lye, and cut it in bar»---4et then remain in the aun aeveral daya to dry.

441. Winiaor and Castile Soap.

To make the celebrated Windsor aoap, nothing more ia neceaaary than to alice the beat white aoap aa thm aa possible, and melt it over a slow fire. Take it fVom tlie fire when melted, and when it is just lukewarm, add enough of the oil of caraway to aeont iL If any other fragrant oil is liked better, it may be substituted. Turn it into moulds, and let it remain in a dry aituation for five or aix daya. To make Caatile aoap, boil conunon aoft aoap in lamp oil three houra and a half. ^

443. Bayberrpt or MprtU Soap.

Diaaolye two pounda and a quarter of white it .^taah in five quarta of water, then mix it with ten pounds of myrtle wax, or barberry Utllow. Boil the whole over a islow fire, till it turns to soap, then add a tea-cup of cold water - let it boil ten minutes longer - at th<9 end of that time turn it into tin moulds, or pans, and let them remain a week or ten dajia to dry, then turn them otit of the moulds. If yon wiah to have tho soap scented, stir into kany eaaential oil that has an agreeable smell, just before you turn it into -the mooldo This kind of aoap ia excelleiK for shaving^ and chapped handa-4t is also good fhr orc!> tions OD tfao face. It will be fit for use m the courae of throe or (bur weohe aAdr it \ kadOi bat it ki bettor for boios korit tao ar tw«lv« montha-

THE WHOLE ART OF CARVING

PRELIMINARY REMARKS.

The carving knife should be light, of middling size, and uf a fine edge. Strength is less required than skiH in the man* ner of using it ; and to facilitate this, the butcher should be directed to divide the joints of the bones of all carcass joints of mutton, Iamb, and veal, (such as neck, breast, and loin,) which then may easily be cut into thin slices, attached to tne oones. If the whole of the meat belonging to each bone should be too thick, a small slice may be taken off between ftvery two bones.

The more fleshy joints (as fillets of veal, leg or saddle of mutton, and beef,) are to be helped in thin slices, neatly cut, and smooth. Observe to let the knife pass down to fiie bone m the mutton and beef joints.

The dish should not be too far off the carver, as it gives An awkward o^ppearance, and makes the task more difficult. Attention is to be paid to help every one to a part of such ar- (icles as are considered best.

In helping fish, take care not to break the flakes, which in eod and very fresh salmon are large, and contribute much to ^he beauty of its appearance. A fish knife not being sharps divides it best. Help a part of the roe, milt, or liver, to each person. The heads of carp, part of those of cod and salmon, sounds of cod, and fins of turbot, are likewise esteemed nice« des, and are to be attended to accordingly.

In cutting up any wild fowl, duck, goose, or turkey, for a large party, if you cut the slices down from pinion to pinion, ^thout making wings, there will be more handsome pieces.

1. Sirloin of Beef .

This may be begun at either end, or by cutting in the raid* i!e. It is usual to inquire wnether the outsida or inside is preferred. For the outside, the slice should be cut down to tne bones, and die same with every following helping. Slice

I3H THE ART OP CAKTINfi.

the ii^de likew ae, and give with each [nece some of the sod fill. The inside, done in the following nuumer, i» exceDent : Have ready some shalot vinegar, boiUng hot ; mince the meal \iirgs, and a good deal of the fat ; sprinkle it with salt, and pour the vinegar and the gravy on iL Help with a spcon aa ^uii'^k as possible, on hot pkttes.

3. AOcX or Edgehoue of Beef.

Cut off a slice, an inch thick, all the .bngth from a to k, and then help. Tlte soft fiit, which re. , sembles marrow, Uea at the back of tiie » bone, below d - the I firm fat must be cut in horizontal slices at tlie edge of the meat, e. The skewer used in keeping the meat together while boiling, is shown at a, whicJi should be drawn out before served up ; or, if necessary to leave it JD, place instead one of silver.

8. Shoulder of MtiHon. '

This is a very good joint, and by many pre- ferred to the leg ; for, if properly roosted, it abounds in gmvy, and " produces many nice bits. The figure annexed re i- resents it as laid in ha dish, with its back up, perroost It should fi r< be cot in the hollow part, in the direction a, h, and the knife pBBsed deep to the bone. The best part of the &t lies kxo the oi^r edge, and it is to be cut out in thin slices, in the di- Kctkmy. If many are at the table, and the hollow part cut in the line a, &, is eaten, some very good and delicate slices may be cut out on each side the ri(^ of the blade boOflF in

THE ART 01 CABTINa

137

Dm diroction e, d. The line between tbeso two dotted linee

IS that in the direction of which the edge or ridge of the bk^e

bone lies, and cannot be cut across. It is necessary to wind

writing paper around the

sbaok, as in the Icig, pro.

^ vided you wish to liandle

it. The lower aide of

the shoulder has two

cuta abounding in gravy.

I The part in the direction

i i,k,\s lean ; the other, g,

h, is very fat.

4. Knuckle of Veal.

separate in order to get at the best marrowy fat portion "Jao cut asunder the knuckle bones.

5. EoatUd Breast of Veal.

sf the rtbs, and a ia the sweetbread.

Cut to the led

on the first line d, e ; then cross from e to the most dis> tant a. The tinea a, d, a, d, &c., represent the di- rections in which the brisket, or gristly part should be divided ; d, e, how the ;ouTBe

THE AKT OF CAHVIlfO.

riiould be separa<

6. A Spare Rih.

Cut out first a slice from the fleil^ portion, fbUowing the line a, b. This will pve a diie oto- portion of fat and lean. After thij part is taken away, the bone lying ia the direction d,^u breaking it off at the joint, c.

7. Saddle of Mutton.

Cut long thin slicei from the tail to tha end, viz. ; from a to h, Ijeginning cloae to the track bone. If a lai^ joint, the alic« may be divided. Cut some fat from the

The cook usually divides the body be. fore it ia sent to the table, and garniah. es the diah with the jaws and ears. The first tiling is to sep- arate the sljoulder from the carcass ( n aiie aide, and then the leg, according to the direction given by the doited line a, h, c, The riba are then to be divideo into about two helpings, a >d an ear or jaw presented witb thpm, and plenty of sauce. The jointa may either be divided Into two each, or pieces may be cut from them. The ribj

THE ABT Oy JARVUrO.

189

are reckoned the finest part, but some people prefer the neck and between the shoulders.

- 9, Half a Calf^s Head, hoiled.

Be careful and get a young one, as they look much handsomer served up, and be- sides are more ten- der. First cut in the direction c, b. The throat bread is con- sidered the choicest lart ; it lies in the* fleshy portion, near the termination of the jaw-bone, and the line c, d, shows the direction to cut into it On the under part of the lower jaw there is some very nice meat ; and about the ear, g, some fat rather gristly, but highly esteemed. The part near the neck is very inferior. Somejjmes the bone in the line f, e, is cut off, but this is a coarse part. The sweet tooth is quite a delicacy - ^it lies back of all the rest, and, in a young calf, is easily extracted with the knife. Many like t^e eye, which you must cut out with the point of your knife, and divide in two. Under the head is the palate, which is reckoned a nicety.

10. Leg of Mutton.

A leg of wether mutton, (which ifl best flavored) may be known at the market by a round lump of fat at the edge of the broadest part, a little above the letter a. The oest part is midway between the knuckle and ferther end. Begin to help there, by cutting tliin slices to b. If the out- side is not fat enough, h^lp some from the side at the broad end, in sices from e iof. This part is most juicy, but many prefer the knuckle, which, in fine mutton, will be very tender

140 TSK AKT OF CAKVIIM.

ihou^i dry. Tbera are very iine slices in the back of t !eg - turn it up, and cut the broad end, aot in the direcUuii you did the other eide, but lengthwise. To cut out the cran^ bone, take hold of the ahank (which should be previously wound round with half a sheet of fool's-cap paper) with youi ufl hand, and cut down to the thigh bone at g, .hen ,ias9 the koifa under the cramp bone, in the direction g, d. 11. Ham.

Ham may be cut three ways ; the com - mon method is to be- gin in the roiduki, 1^ long slices ficm b to c, from tlie centre, through the thick fnt. This brings to the prime at first, which is likewise accompli^Lcji by cutting a small round hole on the top of the ham, aj &t a, and with a sharp knife enlarging that, by cutting succedsive thin circles - this preserves the gravy, and keeps the meat moist. The last, and most saving way, is to begin at the hock end, (which many are most fond of,) and proceed onward. Ham that is used for pies, &c., should be cut from the under side. 12. Fore Quarter of Lamb.

Separate tlie shoulder from the breast and ribs, by passing the knife under, in the di. rectioD of a, b, e, and d. Be care ful to keep it to- wards you horisontally, to prevent cutting the meat 'jx> mnch off the bones. If grass lamb, the shoulder being Ai^ge, piU it uto a another dish. Squeeze the juice of half a Seville orange or lemon on the other part, and sprinkle a litte aa t and pepper ; then separate the gristly part from the ribs, is the line e, c, anrf help either from that or from the ribe, aa may be chosen.

THE ART OF CARTHfO. 141

18. Hmutch of Venuon.

First cut H down to ' t)ie bone, iD ihe line

tho dish witt

the end a to.

wards you ; put

in the point of

the knife at e,

tid cut it down as deep as you can io the direction e, b. Thus

t lit, yoa may take out as many ajioea as you pleaae, on the

iiftht Oi- left. As the fet lies deeper on the left, between I

Had a, to liiose who are fond of fat, as most venison eaterp

are, the boat flavored and fattest slices will be found on the

left of the line c, b, supposing the end a turned towards you

Slices ol venison should not be cut too thick nor too thin, ana

fieatv of gravy given with them,

14. Eoujid of Beef.

TTiis if* cot in the same wayas a fillet of veal. It should bo kepi even all over. When helping the (at, he oaroful not to luLck It, but cut it smooth. A deep slice should be taken off before you begin to help, as directed in the edge-bone.

15. Briskelof Beef,

lldG mum ko <;ut lengthwise, quite down to the bone, after separating Uw,- outside or first slice, which must be cut orettr thick.

18. Leg of Fork.

This joint in krL to the table, whether boiled or roa&t«(Ii as a 1^ of mutton, roasted and cut up in tho same manner. The close finn tl^an about the knuckle is by manv reckoned

17. Hauwik of MutUm This is formed by the leg and part of the loin, cut 90 aa to Teonmble a haunch of venison, and is to bo helped at table in !he same manner.

142

THS ART OF CABVINO.

18. Croose.

Turn the neck end of the goose towarda you, and cut the whole breast in slices on each side of the bird, but only re- move them as yoo help each person, un less the company is so large as to require tne logs likewise. Turn the goose on one side, and then take off the leg by put- ting the fork into the small end of the leg bone, pressing it close to the body ; and, having passed the knife in the line e,

d, turn the leg back, and, if a young bird, it will easily sepa- rate.

To take off the wing, put your fork into the small end of the pinion, and p^ess it close to the body; then put in the knife at c, and divide the joint, taking it down in the direction c, d. Nothing but practice will enable people to hit the joint exactly at the first trial. When the leg and wing of one side are done, go on to the other ; cut off the apron in the line fj

e, gy then take off the merry-thought in the line o, i. The neck bones are next to be separated as in a fowl, and all other parts divided the same.

19. ^ Fowl

A boiled fowl's legs are bent inwards, but before it is served, the skewers are to be removed. Lay the fowl on your plate, and place the joints as cut off on the dish. Take the wing off, in the direction of a to &, in the annexed engraving, only divi- ding the joint with your knife; and then, with your tork, lifl up the pinion, and draw the wings towards the logs, and the muscles will separate in a more complete form than if cut. Slip the knife between the leg and body, and cut to the bone ihen. with the fork, turn the leg back, and, if the bird is not

THE ABT Ol- CARVING. 143

Did, the joint will give way. When the four quarters are thus removed, take off the merry-thought from Oj and the necK bones, these last by putting in the knife at c, and pressing it under the long broad part of the bone, in the Ime c, h ; then lift it up, and break it off from the part that stick? to the breast. The next thing is to divide the breast from the car- cass, by cutting through the tender ribs, close to the breast, quite doMm to the end of the fowl ; lay the back up, put your . Knife into the bone, half way from the neck to the rump, and on raismg the lower part, it will readily separate. Turn Cne neJCK towards you, and very neatly take off the two sides- men, and the whole will be done. As each part is taken off, it should be turned neatly on the dish, and care should be taxen that what is left should go properly from the table. The breast and wings are looked upon as the best parts, but the legs are most juicy in young fowls. After all, more advan- tage will be gained by observing those who carve well, and a little practice, than by any written directions whatever.

20. Partridge.

This bird is cut up in the same way as a fowl. The besc parts are the wings, breast, and merry -thought ; but the bird being small, the two latter are not often divided. The wing 11) considered the best, and the tip is reckoned th*^ most deli- cate morsel of the whole.

21. Pigeons.

Pigeons are considered very fine eating. It is u«uai to cut tlicm in half, either from top to bottom, or across. Fhe ^ow* er part is generally thought best.

22. Turkey,

Fix your fork firmly in the lower part of the breast, so as to have full command of the turkey.^ Slice down on each side of the centre of the breast, two or three lines lengthwise ' with the body ; then take off the leg on one side, holding the knife in a sloping direction, the point turned towards the ena of the body. This done, cut off the wing on the sar^e side, hi c line nearly parallel with the length of the turkei

IM TBB AVf or CAKTIRa

Wliea you have thua separated the wings and legs, take iJ from the breast bone the parts you before sliced down. Bi \'ery attentive, in separatiog the wing, not to cut too near tha Deck, or you will find yourself interrupted by the neck Lcm\ from which the wing must be taken.

23. Cod's Head.

Fish in genera requires very lilt!e carving, the fleshy parts being those principally esteem- ed. A cod's head and shoulders, when in season, and properly boiled, is a very genteel and hand- some dish. When cut, it should he done with a fish trowel ; the parts about the ' back -bone, or the shoulders, are by far the firmest and best. Take off a piece quite down to the bone, in the direction a, h, c, d, putting in the spoon at a, e, and with each slice of the fish give a piece of the round, which lies underneath the hack-bone, and lines it, the meat of which is Ihin, and a little darker colored than the body of Uie fish itself. This may be got by passing a spoon under il, in tlie direction d,f. About the head are many delicate parts, ands great deal of the jelly kind. The jelly part lies about the jaw-bone, and the firm parts within the head. Some are fond of the palate, and others the tongue, which lihewise may bo got oy putting a spoon into the moulb.

DICK & FITZGERALD,

PUBLISHERS, NEW YORK.

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Wilson's Book of Recitations and Dial'^gnes* With In- structions in Elocution and Declamation. Containing a choice selection of Poetical and Prose Recitations and Original Colloquies. Designed as a Beading Book for Classes, and as an Assistant to Teachers and Students in preparing Exhibitions. By Floyd B. Wilson, Professor of Elocution. Thu collection has been prepared with a sx)ecial view to the development of the two cardinal principles of true Elocution - Voice and Action, and include a large proxwrtion of Becitations and Dialogues, which appear for the first time in this form. The Colloquies are entirely original.

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Frost's Dialognes for Young Folks. A collection of Orig- inal Moral and Humorous Dialogues. Adapted to the use of School and Church Exhibitions, Family Gatherings, and Juvenile Celebrations on all Occasions. Bv S. A. Frost, author of " Frost's Original Letter Writer," etc. This collection of Dialogues is just what has long been wanted - it contains a variety that will suit every taste ; some of the subjects are hu- morous, some satirical, hitting at the follies of vice and fashion, while others are i)athetic, and all are entertaining. A few of the Dialooiies are lonir enough to foim a sort of little drama that will interest more advanced scholars, while short and easy ones abound for the use of quite young chil- dren. Most of the Dialogues introduce two or three characters only, but ome require a greater number. The subjects chosen will, it is hoped, be found useful in conveying sound moral instruction as well as giving the op« WMrtunity to display memory and vivacity in rendering them.

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The Parlor Stage* A Collection of Drawing-Eoom Pro- verbs. Charades ana Tableaux Yivants. ByMissS. A. FnoKT. Theauthoreas of thu attractive volume has performed her task with skill, talent, and we might say, with genius ; for the Acting Charades and Proverbs are really minor dramas of a high order of merit. There are twenty-four of them, and fourteen Tableaux, all of which are excellent. The characters are admirably drawn, well cpntrasted, and the plots and dialogues much better than thot^e of many jmpular pieces xx^rformed at the public theatres. Any parlor with folding or sliding doors is suitable for their representation (or, if there are no ididing or folding doors, a temix>rary curtain will answer). The dresses are all those of modem society, and the scenery and properties can be easily provided fh)m the resources of almost any family residence in town or coun- try. The book is elegantly got up, and we commend it heartilv to young gentlemen and ladies who wish to beguile the long winter evenmi^ with a species of amusement at once intarestin"^, inslmctive and amusing. SC8 pages, small Svo, cloth, gilt bide and bock, beveled edfjes. Prioe. .gl 5Ql

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Frost's Original Letter-Writer. A complete collection of

Original Letters and Notes, upon every imaginable subject of Every-Day Life, with plain directions about every thing connected with writing a letter. Containing Letters of ^troduction, Letters on Business, Letters answering Advertisements, Letters of Kecommendation, Applications for Employment, Letters of Connatulation, of Condolence, of Friendship and Eelationshii>, Love Letters, l^otes of Invitation, Notes Accompanying Gifts, Letters of Favor, of Advice, and Letters of Excuse, together with an appropriate answer to each. The whole embracing three hundred letters and noles. By B. A. Frost, author of " The Parlor Stage,'* -- Dialogues for Young Folks/* etc. To which is added a comprehensive Table of Synonyms alone worth double the price asked for the book. This work is not a rehash of English writers, but is entir^ practical and original, and suited to the wants ot tho American public. We assure our readers that it is the best collection of letters ever published in this country. Bound in boards, cloth back, with illuminated sides. Price 50ots.

Inquire Within for Anything ymi Want to Know ; ci\ Ovn' 8,700 Fctcts for the People. ** Inquire within " is one of the most valuabld and extraordinary volumes ever presented to tlie American public, and embodies nearly 4,000 facts, in most of which any person will find instruc- tion, aid and entertainment. It contains so many valuable recipes, tb»t an enumeration of them requires tevenly-ttoo columns qfjine type for the index. Illusitrated. 436 large pages. Price SI 50

The Sociable; or. One Thousand and One Home Amusements. Containing Acting Proverbs, Dramatic Charades, Acting Charades,Tableanx Yivants, Parlor GJames and Parlor Magic, and a choice collection of Puzzles, etc., illustrated with nearly 300 Engnravinos and Diagrams, the whole being a fund of never-ending entertainment. Bv the author of the " Magician's Own Book." Nearly 400 pages, 12 mo. cloth, gilt side stamp. Price. .$1 QO

Martinets Hand-Book of Etiquette and Guide to True Po- liteness. A complete Manual for all those who desire to nnderstamd good l»:eeding, the customs of good society, and to avoid incorrect and vulgar habits. Containing clear and comprelicn?^ ve d irections for correct manners, conversation, dress, introductions, rules for good behavior at Dinner Parties and the table, with hints on wine and carving at the table ; together with Etiquette of the Ball and Assembly Ucmm, Evening Partiea, and the usages to be obeerved when visiting or receiving calls ; deportment in the street and when travelling. To which is added the Etiquette of Courtship and

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Marache*S Manual of Chess- Containing a description of the Board and the Pieces, Chess Notation, Technical Terms with diagrams illustrating them. Relative Value of the Pieces, I>aws of the Game, General Observations on the Pieces, Preliminary Games lor Beginners, Filty Open- ings of Games, giving all the latest discoveries of Modern Masters, with test games and copious notes. Twenty Endings of Games, showing easiest ways of eflFecting Checkmate. Thirty-six ingenious Diagram Problems, and Sixteen curious Chess Stratagems. To which is added a Treatise on ,the Games of Backgammon, Russian Backgammon and Dominoes, the whole being one of the best Books for Beginners ever published. By N. Makache. Chess Editor of " Wilkes' Spirit of the Times."

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Martinets Sensible Letter Writer ; Bcin^ a comprehensive

and complete Guide and Assistant for those who desire to carry on Episto- lary Correspondence ; Containing a large collection of model letters, on the simplest matters of life, adapted to all ages and conditions,

EMBBACINQ,

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The whole containing 800 Sensible Letters and Note«. This is an invalna- l>le book for those persons who have not had sufficient practice to enable them to write letters without great effort. It contains such a variety of letters, that models may be found to suit every subject. Bound in l)oard8,

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The Perfect (Jentleman. A book of Etiquette and Elo- quence. Containing Information and Instruction for those who desire to become brilliant or conspicuous in General Society, or at Parties, Dmncrj, or Popular Gatherings, etc. It gives directions how to use wine at table, with Rules tor judging the quality thereof, Rules for Carving, and a com- plete Etiquette of the Dinner Table, including Dinner Speeches, Toasts and Sentiments, Wit and Conversation at Tabic, etc. It has also an American Code of Etiquette and Politenew for all occasions. Model Speeches, with Directions how to deliver them. Duties of the Chairman at Public Meetings. Forms of Preambles and Resolutions, etc. It is a handsomely bound and gilt volume of 335 pages. 3P«i« , S15C

Letters of Courtesy^ Friendship and ' Affection;

Letters of Condolence Und Sympatfty ; A Choice Collection of Love Letters^ for

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Wright's Book of 3,000 American Eeceipts ; or. Light-

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TKe Modem Pocket Hoyle. Containing all the Games of

Skill and Chance, as played in this country at the present time ; being an ** authority on all disputed x>oints." By " Tbumps." This valuable manual is all original, or thoroughly revised, from the best and latest authoriti<^, and includes the laws and complete directions for playing one hundred and eleven d liferent games, comprising Card games, Chess, Checkers, Dominoes, Backgammon, Dice, Billiards, and all the Field Games. 388 pages.

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Barey and Knowlson's Complete Horse-tamer and Far- rier. A New and Improved Fidition, containing Mr. Barey's whole Secret ot Subduing and Breaking Vicious Horses, together with his Improved Plan of Managing Young Colts, and breaking them to the Saddle, the Uarness and the Sulky, with Rules for selecting a good Horse, for Feeding Horses, etc. Also, The Complkte Farrikh; or, Horse Doctor; a Guide for the Treatment of Horses in all Diseases to which that noble animal is liable, being the result ot fifty years' extensive practice of the author, John C. Knowi.son, dunng his* hfe an Fnrrlish Farrier of high populnrity, containing the latest discoyeriea in the Cure of Spavin. Illustrated with descriptive Encravings. £ounain boardsi clo&hback. Price 50 et4>

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The American Home Cook Book. Containing several hun- dred excellent Eecipes. The whole based on many years' experience of an American Housewife. Illustrated with Engravings. All the Recipes in this book are written from actual experiments in Cooking. There are no copyings fi-om theoretical cooking recipes.

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Amateiir Theatricals and Fairy-Tale Dramas. A collection

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Parlor Tricks with Cards. Containing explanations of Tricks and Deceptions with Playing Cards, embracing Tricks with Cards performed by Sleight-of-hand, by the aid of Memory, Mental Calculation and Arrangement of the Caids, by the aid of Confederacy ; and Tricks performed by the aid of Prepared Cards. The whole illustrated and made

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Chesterfield's Letter-writer and Complete Book of £ti-

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The Magician^S Own Book. Containing several hundred

amusing Sleight-of-hand and Card Tricks, Perplexing Puzzles, Entertain- ing Tricks and Secret Writing Explained. Illustrated with over 500 wood engravings. 12mo., cloth, gilt side and back stamp. Price $1 50

ITorth's Book of Love Letters. With Directions how to

write and when to use them, and 120 specimen Letters, suitable for Lovers of any age and condition, and under ail circumstances. Interspersed with the author's comments thereon. The whole forming a convenient hand- book of valuable inlormation and counsel for the use of those who need friendly guidance and advice in matters of Love, Courtship and Murriage. By Inqoldsby Nobth. This book is recommended to all who are trom any cause in doubt as to the manner in which thev should write oi- reply to let- ters upon love and courtship. The reader will be aided in bis th oughts - he will see where he is likely to please and where to displease, how to begin and how to end his letter, and how to judge of those nice sbades of expres- sion and feeling concerning which a few mistaken expres£ ions may create misunderstanding. All who wish not only to copy a love le tter, but to learn the art of writing them, will find North's book a very pleat ant, sensible and friendly^ companion. It is an additional recommendation that the variety

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Tbc Parlor Ms^cian ; or, Om Hundred Tricks for the Draf»^

«'iHr-i2Aoi», containing an ExtensiTe and Miscellaneous Ck>riection of Conjnr- in(? and Legerdemain; Sleights 'with Dice, Dominoes, CaidSf Ribbcns, Kin^s, Fruit, Coin, Balls, Handkerchiefs, etc., all of Tkhich may be x>er~ tormi'd in the Parlor or Drawing-Boom, without the aid of any apparatus ; also e:nbraciiM< a choice variety of Curious Deceptions, which may be per- formed with the aid of simple apparatus ; the whole illustrated and clearly

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Book of Biddies and Five Hundred Home Amnsements-

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Book of Fireside Oames. Containing an Explanation of the most Entertaining^ Games suited to the Family Circle as a Recreation, such as Games of Action, Gantes which merely require attention. Games which require memory, Catch Games, which have for their objects Tricks or ^lysti- lication, Games in which an opportunity is afforded to display Gallantry, Wit, or some slight knowledge of certain Sciences, Amusing Forfeits, Fire- side Games for Winter Evemng Amuaement, etc.

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Parlor Theatricals ; or, Winter Eoenings* Entertainment, Con- taining Acting Proverbs, Dramatic Charades, Acting Charades, or Draw- ir.g-Room Pantomimes, Musical Burlesques, Tableaux Vivants, etc.; with Instructions for Amateurs ; how to Construct a Stage and Curtain ; how to get up Costumes and Properties; on the "Making up" of Characters; Exits and Entranoes; how to arrange Tableaux, etc. Illustrated with

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The Book of 600 Curious Puzzles. Containing a largo col- lection of entertaining Paradoxes, Perplexing Deceptions m numbers, and Amusing Tricks in Geometry. By the author ot " The Sociable," " The Se- cret Out," ' The Magician's Own Book." Illustrated with a great variety of Engravings. This book commands a large sale. It will furnish fun ana

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The above five books are compiled from the ** Sociable " and " Magician's

Or/n."

The American Boys' Book of Sports and Games. A Reposi- tory of In and Out-boor Amusements for Bo3r8 and Youth. Illustrated Tvith nearly 700 on:naviugs, tle8i,?ned by White, Herrick, Weir and Harvey, and engraved ry N". Orr. This is, unquestionably, the most attractive and valuable Iwok of i*d kind ever issued in this or any other country. It baa been three years in preparation, and embraces all the sports and games that tend to develop the physical constitution, improve the mind and heart, and relieve the tedium of leisure hours, both in the parlor and the field. The Engravings are all in the finest style of art, and embrace eight full-page ornamental titles, illustrating the several departments of the work, beauti- fully printed on tinted paper. The book is issued in the best style, being printed on fine sized panor, and handsomely bound. Extra cloth, grilt side

and back, extra gold. Price A3 50

^xtra cloth, full gilt edv'es, bii.l: aui eide ^ QO

Popular Books sent Free of Postage at the Fricds annexed.

"«^

Book of Household Pets. Containing valuable instructions about ^he Diseases, Breeding, Training and Management of the Canary, Mocking Bir(J, Brown Thrush, or Thrasher, and other birds, and the rearing and management of all kinds of Pigeons and Fancy Poultry, Rabbits, Squir- rels, Guinea Pigs, "White Mice, and Dogs ; together with a Comprehensive Treatise on the Principle and Management of the Salt and Fresh Water Aquarium. Illustrated with 123 fine wood-cuts.

Bound in boards. Price 5Q q^,

Boimd in cloth, ^It side 75 Xts*

Athletic Sports for Boys. A Eepositorv of Graceful Re- creations for Youth, containing clear and complete instructions in Gymnas- tics, Limb Exercises. Jumping, Pole Leaping, Dumb Bells, Indian Clubs, Parallel Cars, the Horizontal Bar, the Trapeze, the Suspended Hopes, Skat- ing, Swimming, Bowing, Sailing, Horsemanship, Biding, Driving, Angling, Fencing and Broadsword. The whole splendidly illustrated with 194 fine wood-cuts and diagrams.

Bound in boards, with cloth back. Price 75 gtg.

Bound in cloth, gilt side gj OQ

The Flay>Eooin ; or, In-Door Oamea far Boys arid Oirls ; in- cluding Bound Games and Forfeits, Slate and Board Games ; also numerous Table and Toy Games, together with a large collection of Evening Amuse- ments, Comprehending Comic Diversions, Parlor Magic, Tricks with Cards, Scientific Recreations and Puzzles. Profusely illustrated with 197 fine wood

cuts. Bound in boards, with cloth back. Price ' 50 Cts.

Bound in cloth, gilt side 75 CtS.

The Play-Qroimd ; or, OuUBo&r Games for Boys, A Book of

Healthy Becreations for Youth, containing oyer a hundred Amusements, 'including Games of Activity and Speed ; Games with Toys, Marbles, Tops, Hoops, Kites, Archery, Balls ; with Cricket, Croquet and Base-Ball. Illus- trated with 124 wood-cuts. Bound in boards. Price 50 ets«

Bound in cloth, gilt side 75 Ctl.

The above four books are abridged from the '* American Boy's Book of Sports and Games.**

The Young Eeporter ; or, How to Write Shortr-Eand. A com- plete Phonographic Teacher, intended to afford thorough instruction to those who have not the assistance of an Oral Teacher. By the aid of this work, any x)erson of the most ordinary intelligence may learn to write Short- Hand, and Report Speeches and Sermons in a short time. Bound in boards, with cloth back. Price 50ctB."

Barton's Comic Eecitations and Hxunoroiis Dialogues.

Containing a variety of Comic Becitations in Prose and Poetry, Amusing Dialogues, Burlesque Scenes, Eccentric Orations and Stump Speeches, Hu- morous Interludes and Laughable Farces. Designed for School Commence- ments and Amatevr Theatricals. Edited by Jebomr Barton. This is the best collection of Humorous pieces, e6X)eciauy adapted to the parlor stage,

that has ever been published. Illuminated paper cover. Price 80 ctS* -

Bound in boards, with cloth back 50 CtS.

The Secret Out : ovj One Thousand Tricks with Cards, and

other Becreations. Blustrated with over Three Hundred Engravings. A book which explains all the Tricks and Deceptions with Playing Cards ever known, and gives, besides, a g^reat many new ones - the whole being de- scribed so carefully, with engravings to illustrate them, that anybody can easily learn how to perform them. This work also contains 240 of the best Tricks in Legerdemain, in addition to the card tricks. 12mo., 400 pttges, bound in cloth, with gilt bide and back. Price. V 50

Fopnlar Books ssat Froe of Postage at tho Prices annexed.

Jhincan's Masonic Ritual and Monitor; or, OuUie to rh^

Three Symbolic Degrees of the Ancient Tork Rite, Entered AppretUiee, FtlUno Crafty and Mazier Mason. And to the Deg^reed of Hark Master, Past Mas- ter, Most Excellent Ma«fcer, and the Boyal Arch. By Malcom C. Dukcak. Explained and .Interpi-eted by copious Notes and numerous Engravings. It is not so much the dusiy:n of the author to gratify the curiosity of the uninitiated, as to furnish a Guide to the Younger Members o* the Order, by means of -which their progress from grade to grade may be facilitated. It IS a well-known fact that comparatively tew of the fraternity are " Bright HasoBS," but with the aid oi this invaluable Masonic Companion any Ma- son can, in a short time, become qualified to take the Chair an Master of a Lodge. Nothing is omitted in it that may tend to impart a full under- standing' of the principles of Masonry. This is a valuable book for- the Fraternity, contaming, as it does, the Modkbn " Wouk " of the order. No Mason should be without it. It is entirely different from any other Ma- -onio book heretofore published.

Bound in cloth. Price t2 50

Leather tucks (Pocket-book Btyle), with gilt edges. Price 8 00

" Tmmps* " Amerioan Hoyle ; or, OentlemarCs Hand-book of Cktmes. Containing clear and complete descriptions of all the Games pla;^ed in the United States, with the American Rules for playing them ; includmg Whist, Euchre, Bezique, Cribbage, All-Fours, Loo, Poker, Brag, Piquet, Ecarte, Boston, Cassmo, Chess, Checkers, Backgammon, Dominoes, Bil- liards, and a hundred other Games. This work is.designed to be an Ameri- can authority in all games of skill and chance, and will settle any disputed point. It has been prepared with great care by the ed^r, with the assist- ance of a number of g^entlemen players of skill and ability, and is not a re-hash of English Games, but a live American book, expressly prepared for American readers. Thx Ahkbioak Hotl.b contains 525 pages, is printed on fine white paper, bound in cloth, with beveled boards, and is profusely iUustrated with engravings explaining the diiferent Games. Price S2 00

Brisbane's Golden Eeady Eeckoner. Calculated in Dollars

and Cents, being a useful Assistant to Traders in buying and selling vari- cus commodities, either wholesale or retail, showing at once the amount or Talue of any number of articles, or quantity of goods, or any merchandise, either by the gallon, quart, pint, ounce, pound, quarter, hundred, yard, loot, inch, bushel, ete., in an easy and plain manner. To which are added Interest Tables, calculated in dollars and cents, for days and for months, at iz per cent, and at seven per cent, per annum, alternately ; and a great number of other Tables and Rules tor calculation never before in print. Ly WujLiAM D. Bbisbane, A. M., Accountant, Book-keeper, etc. Bound in boards, cloth back. Price 35otl.*

The Indian Club Exercise. With explanatory figures and positions, photograpthed from life ; also, general remarks on Physical Cul- ture. Illustiuted with portraitures of celebrated athletes, exhibiting great muscular development from the Club Exercise, engraved, from photographs, exitressly for this work. By Sim. D. Kehoe. Quarto» cloth. Price $2 50

Iiive and Learn. A Guide for all who wish to Speak and Write correctly. Containing examples of one thousand mistakes of daily ocourrence, in speaking, wriang and xnronunciation. S16 pages, doth, small octavo. JPrice 75 ets>

Mrs. Crowen's American Lady's Cookery Book. Contain- ing over 1,200 original receipts for preparing and cooking all kinds of dishes. The most popular Cook Book ever published. ISbbo., doth, 474 pages - tS 00

Popular Booki gent Free of Postage at the Frioes annexed.

Martinets Letter-writer and Etiqnette Combined. For tbe

USX of Ladies a£d Gentlemen. 12mo., cloth, gilt side and back. A great many books have been printed on the subject of etiquette and correct be- harior in society, but none of them are sufficiently comprehensive and matter-of-fact enough to suit the class of i)eople "who may be called ne\r beginners in fashionable life. This book is entirely different from others in that respect. It explains in a plain, common-sense way, precisely how to conduct yourself in every i)osition in society. This book also contains over 300 sensible letters and notes suitable to every occasion in life, and is prob- ably the best treatise on Letter-writing that has ever been printed. It gives easily understood directions, that are brief and to the point. It has pome excellent mode) letters of friendship and business^ and its model Lovo Letters are unequaled. If any lad;^ or gentleman desires to know how to h^n a love correspondence, this is just the book they want. This volume eontains the same matter as "Martinets Hand-book of Etiquette" and ** Martine's Sensible Letter-writer," and, in fact, combines those two books bound together in one substantial volume of 873 pages ^1 50

Horse-taming by a New Method. As Practised by ;>. S.

Babjct. a New and Impi-oved Edition, containing Mr. Barey's whole Se- cret of Subduing and Breaking Vicious Horses, together with his improved Plan of Managing Young Colts, and Breaking them to the Saddle, to Harness and tne Sulky, with ten Eng^vings illustrating the process. Every person who keeps a horse should buy this book. It costs but a trifle, and you will positively find it an excellent guide in the management of that noble animal. This is a very handsome book of 64 pages. Price 12et8.

Knowlson*s Farrier, and Complete Horse Doctor. We have

printed a new and revised edition of this celebrated book, which contains Knowlson's famous Becipe for the Cure of Spavin^ and other new matter. It is positively the best book of the k^d ever written. We sell it cheap, because of the immense demand for it. The farmers and horse keepers like it because it gives them plain, common-sense directions how to manage their horses. We sell our new edition (64 pages, 18mo) ch«ap. Price '. 12ctB.

The Art of Conversation. With remarks on Fashion and Address. By Mrs. Mabrbly. This is the best book on the subject ever published. It contains nothing that is verbose or difficult to understand, out aU the instructions and rules for conversation are given in a plain and eommoh-sense manner, so that any one, however dull, can easily compre- hend them. 64 pages octavo, lai^. Price .....< 25 cts.

Charley White's Joke Book. Being a perfect Casket of

Fun, the first and only work of the kind ever published. Containing a full «Kpo«^ of all the most laughable Jokes, Witticisms, etc., as told by the oelebrated Ethiopian Comedian, Chables Whitx. 94 pages. Price ^ ^ 12 eta.

Slack Wit and Barkey Conversations. By Chables

Whits. Containing a large collection of laughabla Anecdotes, Jokes,

Stories, Witticisms, and Darkey Conversations.

Price 12cte.

The Nightingale Songster ; <??-, Lyrics of Ime, Containing

164 Choice Sentimental Songs. Bound in boards, with eloth back, and illustrated cover. Price ; 50 cts.

The Emerald ; or, Book of Irish Melodies, Containing a Choice Collection of Irish, Comic, and Sentimental Bongi. BoaiMl in boards, cloth back, and fllustmted oover. Price 50 eta.

Popular Booki w&t Tree of ?oitage at the Frieeo annexed.

The Book of 1,000 Comical IStories ; or, Endiem Hepau of

Fun. A rich banoaet for every day in the year, with Beveral courses aiid a dessert. BILL OF FAB£ : Comprising Tales of Humor, Laughable An- ecdotes, Irresistible Drolleries, Jovial Jokes, (Domical Conceits, Puns and Pickings, Quibbles and Queries, Bon Mots and Broad^^rins, Oddities, Epi- grams, etc. Appropriately Illustrated with 800 Comic Engravings, ^y- the author of " Mrs. Partington's Carpet-bag of Fun." Lajrge 12mo., doth. Price tt. 50

Mrs. Partington's Carpet-bap^ of Fun. A collection of

over one thousand of the most Comical Stories, Amusing Adventures, Side- splitting Jokes, Cheek-extending Poetry, Funny Conundrums, QITEEB BAYINGB OF MRS. PARTINGTON, Heart-rending Puns, Witty Repar- tees, etc. llie whole illustrated by about 150 comic wood-cuts.

12mo., 800 pages, cloth, gilt. Price ..il 25

Ornamented paper covers To cts.

How to Behave ; or, The Spirit of Etiquette. A Complete Guide to Polite Society, for Ladies and Gentlemen ; containing rules tor good behavior at the dinner table, in the parlor, and in the street ; with important hints on introauction, conversation, etc. Pnee 12 cts.

Dr. Valentine^s Comic Metamorphoses. Being the second

series of Dr. Valentine's Lectures, with Characters, as g^ven by the late

Yankee Hill. Embellished with numerous i)ortrait8.

Ornamental paper cover. Price - - - -75 cIs.

aoth, gilt %i 25

Broad Grins of the Langhin^ Philosopher. Being a Col- lection of Funny Jokes, Droll Incidents, and Ludicrous pictures. By Pickle the Younger. This book is really a gpood one. It is full of the drollest incidents imaginable, interspersed with good jokes, quaint sayings, and funny pictures. Price 13 cts.

The Knapsack Fnll of Fnn ; or. One Thonmnd Ratiom of

Laughter. Illustrated with over 500 comical Engravings, and containing over one thousand Jokes and Funny Stories. By Dosstioks and other witty writers. Large quarto. Price SO cts.

The Plate of Chowder; A Disk for Funny MUoids. Appro- priately iUustrated with 100 Comic Engravings. By the author of ** Mrs. Partington's Carpet-ba^ of Fun." 12mo., i)aper cover. Pnoe, 25 oti.

How to Talk and Debate; or, Fluency of Speech Attained

withoiU the Sacrifice of Elegance and Sense.

Price 12ct8.

How to Dress with Taste. Containing Hints on the har- mony of colors, the theory of contrast, the complexion, shape or height. Price 12 cts.

IIow to Gnt and Contrive Children's Clothes at a Small

Cost. With numerous and explanatory engravings. Price 12 oti.

The Young Housekeeper's Book ; or. How to Have a Good

Living upona Small Income. Price ...12 ctS.

The Chairman and Speaker-s Gnide ; or, Hulesf^ the Or-

dmrlf Oondnd qf PiOltc Meetings. Price.. 18 ei&

Fqpnlar Books lent rree of Pwtaga at tSia Fricei ennezed.

Br. Valentine's Comic Lectures; or, Morsels of Mirth for fh(t

Mdancholy. budget of Wit and Humor, and a certain cure lor tlie blucj and all other seriouB complaints. Comprising Comic Lectures on Hck^s, Faces, Noses, Mouths, Animal Magnetism, etc., with Specimens oi Llo- quence, Ti-anaactions of Learned Societies, Delineations of Eccentric ( hnr' acters, Comic Songs, etc. By I>r. W. Valentine, the favorite Delineaioi of Eccentric Characters. Illustrated with twelve portraits of Dr. Vticu- tine, in his most celebrated characters.

12mo., cloth, gilt. Price $1 2g

Ornamental paper cover. Price 75 cts.

The Poet's Companion; A Dictionary of all AUouxMe Jihyihcs

in (ht English Langtuigt. This is a book to aid aspiring genius in the C ( ir.- position of Bhymes, and in Poetical Effusions generally. It gives the Per- fect, the Imperfect, and the Allowable Rhymes, and will enable you to ascertain, to a certainty, whether any words can be mated. It is invaluable to any one who desires to court the muses, and is used by some of the l< ?t writers in the country. Price 25 ctS.

Ladies' Guide to Crochet. By Mrs. Ann S. Stephens.

Copiously illustrated with original and very choice designs in Crochet, etc., printed in colors, separate from the letter-press, on tinted paper. Also with numerous wood-cuts, printed with the letter-press, explanatory of terms, etc. Bound in extra cloth, gilt. This is by fax the best work en the subject of Crochet ever published. Price SI 25

Chips from Uncle Sam's Jack Knife. Illustrated with

over one hundred Comical Engravings, and comprising a collection of over five hundred Laughable Stones, Funny Adventures, Comic Poetiy, Queer Conundrums, Ternfic Puns, Witty Sayings, Sublime Jokes, and bcnlimtn- tal Sentences. The whole being a most perfect portfolio for those who love to laugh. Large octavo. Price 25 ctB.

Fox's Ethiopian Comicalities. Contaimng Strange Say- ings, Eccentric Doings, Burlesque Speeches, Laughable Drolleries, Funny Stories, interspersed with Reimed wit, Broad Mumor, and Cutting Sar- casm, copied verbatim, as recited by the celebrated Ethiopian Comedian. With several Comic Illustrations. Price 12 ots.

Mind Your Stops. Punctuation made plain, and Compo- sition simplified for Beaders, Writers and Talkers. This little book ii worth ten times the price asked for it, and will teach accurately in every- thing, from the diction of a friendly letter to the composition of a learned treatise. Price 12 cts.

Hard . Words Made Easy. Bules for Pronunciation and Accent; with instructions how to pronounce French, Italian, German, Danish, Dutch, Swedish, Norwegian, and other foreign names. A capitnl work. Price 12 cts.

Bridal Etiquette ; A Sensible Guide to the Etiquette and Observances of the Marriage Ceremonies ; containing complete directions for Bridal Eeceptions, and the necessary rules for bridesmaids, groom f;m en, sending cards, etc. Price 12 cts*

The Universal Book of Songs. Comprising a choice col- lection of 400 new Sentimental, Scotch, Irish, Ethiopian and Comic Bongs. 13mo., cloth, gilt. Price ^^-Sl 25

How to be Healthy ; Being a Complete Guide to Long

life. By a Retired Physician. Price 12 Ote.

Popular Boo^ Bant Free of PoaUfo at tha Prioaa annexod.

The Finger-post to Public Bosiness. Containing tbe

mode of forming and conducting Societies, dubs, and other Organ ized AMOciatioDB ; full Hides of Order for the goyemment of their debates and business ^Models of (Jonstitutions, for Lyceums, Institutes, and other to- cietiee. With rules of Oricket, Base-ball, Bhinny, Uuoits, Yachtin|r and Bowing, and Instructions concerning Incorporations. Hints about Libe- ries and Museums, with a Catalogue of desirable Books, and a List of American Coins ; and Bales for the collection aud preservation of books, ' HSS., and objects of Curiosity. Bules tor Debating, and a selection of specimens of stjrle ftom various American orators. Together with an ai-

g endue, containing the original Articles of Confederation of the United tates, the Constitution, the celebrated Virginia and Kentucky Besolulions, and other documents of reference. By on £x-]ilember of the Philadelphia Bar. 12mo.,cloth. Price tt.50

That's It; or, Plain Teaching. By the author of **Inqmro

Within," " The Beason Why," etc Illustrated with over 1200 wood-cuts. 12mo., cloth, gilt side and back. This book is a perfect encyclopedia of universal iulormation upon things common and uncommon^ found in na- ture, art and science. The whole visible world is swept within the circuit of its touch, and the subjects are illustrated by wood engravings of an ez- ecllent chaxacter, done in a high style of that art. It is a library in itself, and to a lad or miss of an inquiring turn of mind, it is a pcrlect Aladdin's , I>alace of useful and interesting inlormation. Price $X 50

The Eeason Why: Vatural History. By the author of

." Inquire Within," »* The Biblical Beason Why," etc This volume an- swers about 1,500 questions, givins^ Seasons for hundreds of curious and interesting facts in connection with Natural History, and throwing a light upon the peculiar habits and instincts of the various orders of the Animal Kingdom. More real knowledge can be obtained from, this book than iiom twenty dry works on the same subject. 12mo.,cloth, gilt side and back. Price -.... (1 50

Biblical Eeason Why. A Hand-book for Biblical Stu- dents, and a Ouide to Family Scripture Beadings. Beautifully illustrated. i Large 12mo., cloth, gilt side and back. This work gives 1,494 Beasons, j founded upon the Bible, and assigned by the most eminent Divines and j Chri;stian Philosoithers, for the great and all-absorbing events recorded in the History of the Bible, the Lile of our Saviour and tne Acts of his Apos- ties. Price tl 50

The Lady's Manual of Fancy Work. A Complete In-

. structor in every variety of Omamentad Needle-work, with a list of mate- rials and hints for their selection ; advice on making up and trimming. By Mis. PuLiiAN, Director of the Work-table of Frank Leslie's Magazine, etc. Illustrated with over SOO engravings, by the best artists, with eight large pattern plates, elegantly printed in colors, on tinted paper. Large octavo, peautif ully bound in cloth, with gilt side and back stamp. Price .... 62 00

Harp of a Thonsand Strings ; or, LauglUer for a Lifetimf.

A large book of nearly 400 pages. By the author of Mrs. Partington's Carpet-ba^ of Fun. Bound in a handsome gilt cover ; containing more than a million laughs, and crowded full of funny stories, besides being illustrated with over 200 comical engravings, by Dankiy, McLennan, Bellew, etc Price $1 50

The Dictionary of Love. Containing a Definition of all the Terms used in Courtship, with rara quotations from Poets of all Na- tions, tt^^ther witil specimens of curious Model Love Letters, and many other interesting matters appertaining to Love, never before published. i2mo., doth, gilt side and back. Price tX W

I

Fopnlar Booki aent Frao of Postage at the Fxloes annexed.

The Comblnaticn Portune - Teller and Dictionary of

Breams. Being a comprehensive Encyclopsadia, explaining: all the 4iffer- ent methods extant by which good and evil events and questions of Love and Matrimony are foretold by means of Cards, Dice, Dominoes, Apple- I)arings, Eggs, Tea-leaves and Coifee-giounda ; also, prognostications by Charms, Ceremonies, Omens and Moles, the Features and Form, Lines of the Hands, Spots on the Body, Lucky and Unlucky Days, etc. ; to which are added, a description of the Divining or Luck Rod, the Golden Wheel of Fortune, The Mystical Table or Chart of- Fate, the Lsidies' Love Oracle, Nai>oleon's Oraculum, the Language of Flowers, one hundred and eightj * seven weather signs, and a coini)lcte Dictionary of Dreams, with their in- terpretations, containing 430 pages and illustrated with numerous engrav- ings and two lai^ colored Lithographs. The whole combining " M adam Le Normand's Unerring Fortune-Teller," " Fontaine's Golden Wheel For- tune-Teller," and " Madam Le Marchand's Fortune Teller and Dreamer' t< Dictionarj'." 12mo.y cloth. Price, ^1 25

Art of Dancing without a Master ; or, BdU-Room Guide ami

Jrutruclor. To which is added Hints on Etiquette; also, the Figures, Music and Necessary Instructions for the pertormanc« of the most ]\iodeni and Improved Dances. By Edwakd FEnnEso. This work also contains 105 pages of the Choicest Music, arranged lor the piano-forte by the most celebrated professors. The* music alone, if purchased in separate sheets at any of the music stores, would cost ten times the price of the book. Pnce $150

Horgan'fi Freemasonry Exposed and Explained. Show- ing the Origin, History and Nature of Masonry ; its effect on the Govern- ment and ihe Christian B«ligion ; and containing a Key to all the Degrees of Freemasonry. Giving a clear and correct view of the Manner of conler- riujg the different Degrees, as practised in all Lodges throughout the Globe. Price...' 25ctB.

Arts oi Beanty ; cr. Secrets of a Lady's Toilet With Hints to Gentlemen on the Art of Fascinating. By Madam Lola Montzz, Countess of Landsfelt. Cloth, gilt side. This book contains an account, in detail, of all the arts employed by the fashionable ladies of all the chief cities of Eurox>e, for the purpose of developing and preserving their charms. Prio*s 75cts.

The "Ladies* Onide to Beanty. A Companion for the Toilet. Containing practical advice on improving the complexion, the hair, the hands, the form, the teeth, the eyes, the feet, the features, so as to insure the highest degree of perfection of which they are susceptible. And also upwards of one hundred recipes for various cosmetics, oils, x)omades, etc. Vaper. Price ^ 25«t8.

The Ladies* Love Oracle ; or. Counsellor to the Fair Sex, Be- ing a Complete Fortune-Teller and Interpreter to all questions upon the different events and situations of life, but more especially relating to all circumstances connected with Love, Courtship and Marriage. By Madam, Le Mabchand. Beautifully illustrated cover, printed in colors. Price 80 cts.

Snt Lovingood. Yams spun by " A Nat'ral Bom Durai'd

Fool." Warped and Wove for Public Wear by Geo. W. Habbis. Illus- trated with eight fine full-i)age engravings from designs by Howabd. This book is crammed full of the most laughable stories ever published. 12mo., tinted paper, cloth, beveled edges. Price ^ 50

The Al-ma-kan-tnr Circle; or. How to Win a Svseetheart or Lcfoer. By M. L. Bybn, M. D. Price 25ets.

Popular Booki leat Tt9» of Poitag« at tlu PxieM aaaazad.

Madam Le Normand's Unerring Forttme-Teller. Contain-

iDg the celebrated Oracle of Human ^bestiny, or Book of Fate ; being an accurate Interpreter of the Mystical Bigna and Heavenly Bodies ; also em-' bracing the Trench, Italian and English methods of Telung Fortunes with Cards, and a new and entertaining process of Fortune-TeUing with Dice ; also containing seventy-nine good and bad Omens, with their Interpreta^ tion, one hundred and eighty-seven Weather Omens, and the 8igniiication of all the Male and Female Names in our language. This interesting and curious book was written by Madam Le Normand, the great French For' tune-Teller, who was frequently consulted by the Emperor Nai>oleon, and it differs entire! v from any other book published in this country. Those purchasing it will find it to be a source ox much entertainment aiid fun iz> the family circle. This book contains 144 pages, and ia bound in pasteboard sides, wiui cloth back. It is illustrated with numerouB engravings. It also contains a larg^ Colored Lithographic Engraving g| tiie Mystical Table, or Chart of Fate, which folds up. Pnoe 40 ctl.

Fontaine's Golden Wheel Dream Book and Fortune-Teller.

By FsLix Fontaine, Fortune-Teller and Astrologer. Being the most com- plete book on Fortune-TeUing and Interpreting Dreams ever printed. Each Dream has the luckt mumbeb which the Dream signiflcs attached to it, and those who wish to purchase Lottery Tickets will do well to consult them. This book also inlbrms you how to Tell Fobxunes with the Golden Wheels CardSt Dice and Ifhminoes ; how to find where to dig for water, coal, -il, and all kinds of metals, with the celebrated Divinimq . Bod : tc^thci with Twenty Ways of Telling Fortunes on New Year's Eve. This book contains 144 pages, and is bound in pasteboard sides, with cloth back. It is illustrated with numerous engravings. It also contains a large Colored Lithographic Engraving of the Golden Wheel, which folds up. It is the cheapest on our list. Price 40ctB*

Le Marchand's Fortone-Teller and Dreamer's Dictionaiy..

Containing a comx)lete Dictionary of Dreams alphabetically arranged, with a clear interpretation of each Dream, and the Lucky Numbers that belong to them. Also showing how to tell fortunes by the Wonderful and Myste- rious Lady's Love Orade. To tell whether your Lover or bweetheart loves you. How to tell any Person's Age. How to tell Future Events with Cards, Dice, Tea and Coffee Grounds, Eggs, Apple Parings, and the Ldnes of the Hand. How to tell a Person's Character by Cabalistic Calculations, etc. By Madam Le Mabchakd, the celebrated Parisian Fortune-Teller. Illustrated with numerous Wood Engravings. This book contains 144 pages, and is bound in pasteboard, with cloth oack. Price 40 ots.

Pettengill'8 Perfect Fortone-Teller and Dream Book ; or.

The Art of Discerning Future Events. This is a most complete Fortune-Tel'* - ler and Dream Book. It is compiled with great care from authorities oq Astrol(^y, Geology, Chiromancy, Necromancy, Spiritual Philosophy, etc. Among the subjects treated of are - Casting Nativities bythe Btars. Tell- ing Fortunes by Lines on the Hand, by Moles on the 3ody, by Turning Cards, by Questions of Destiny, by Physical Appearances^ by the Day of Birth, etc. Sig^is of Character from the Bhape of the Finger NailH, the Nose, the Eyes, the Marks on the Body, the Shape of the Head ; and also Signs to Choose Husbands and Wives, etc. A book of 144 pages. Bound in boards, with doth back. Price 40ct8»

The Everlasting Fortune-Teller and Magnetic Dream

Book* Containing the Science of Foretelling Events by the Signs of th« Zodiac. Lists of Lucky and Unlucky Days. List of Fortunate Hours^ The Science of Foretelling Events by Cards, Dice, Dominoes, etc. The Science of Foretelling anything in the Future by Dreams ; and also con- taining Napoleon's Okaculum, or the Book of Fate. Price only SOctft

Popular Books sent Free of Postage at tho Piioes annexed

How Gamblers Win ; or, Tlie SecreU of Admniage Playing Eseposed. Being a complete and scientific expose of the manner of playing^ all the various advantages in the Games of Poker, Ail- Fours, Eudire, Vingt-un, Whist, Cribbage, etc., as practised by professional gamblers on the uninitiated, together with a brief analysis of legitimate play. By a Ketired Professional. This little work is designed as a warning to the un- WJiry, and a caution to self-confident card players. A careful perusal of this book will sufiiciently post the reader in relation to all the trickery and machinery of " advantage playing," and show the folly of attentpting to compete, by fair means, with the professional card-shairper.

16mo., paper covers. Price 30 cts.

Bound in boards, with cloth back 50 eta*

How to Mix Drinks. Containing Eecipes for Mixing American, English, French, German, Italian, Spanish and Russian Drinks - such as Juleps, Punches, Cobblers, filings. Cocktails, etc. By Jerky Thomas, late Bar-Tender at the Metropolitan Kotel, New York, and Plan- ters' House, St. Louis; to which is appended a Manual for the Maaufacture ot Cordials, Liquors, Pancy Syrups, etc., containing B«cipes after the most approved methods now used in Distillation of Liquors and Beverages, de- signed for the special use of Manufacturers and Dealers in Wines and Spirits, Grocers, Tavern Keepers, and Private Families - the same being adapted to the trade of the United States and Canadas. By Prof. Chbis- TiAN SOHULTZ, Practical Chemist, and Manufacturer of "Wines, Liquors, Cordials, etc., from Berne, Switzerland ; the whole work containing over 700 valuable recipes. A large book, bound in cloth. Price S2 50

The Science of SeK-Defence. A treatise on Sparring and Wrestling. Including complete instructions in Training and Physical De- veloj^meut ; also, several remarks upon, and a course prescribed lor the re> duction of corpulency. By £i>mund £. Pbige. Illustrated with explana- tory engravings. This book was written by Ned Pbice, the celebrated boxer, and is the best work that was overwritten upon the subject of Sparring and Wrestling. It contains all the tricks and stratagems I'osorted to by profes- sional boxers, and the descriptions of the passes, blows and parries are all clearly explained by the aid of numerous diagrams and engravings. That portion of the work which treats of wrestling is particularly thorough, and IB well illustrated with engravings.

Bound in boards, cloth back. Price 75 ofej.

Bound in cloth. Price SI 25

Walker's Cribbage Made Easy. Being a new and com- plete Treatise on the game in all varieties ; including the whole of Anthony Pasquin's scientific work on Five-Card Cribbage. By Geoboe Wai,ker, Esq. This is a very comprehensive work on this Game, being the most complete ever written. It contains over 500 examples ot how to discard, lor your own and your adver8ary*8 crib. Small octavo, 142 pages.

Bound in boards, with muslin back. Price 75 Cts.

Bound in cloth, gilt side... $100

The French Wine and liqnor Mannfactnrer. A Practic&i

Guide and Private Beo^t Book for the American Liquor Merchant. By John Rack, Practical Wine and Liquor Manufacturer. Illustrated with descriptive Diagrams, Tables, and Engravings. This is by far the most complete and reliable Book on the Manufocture of Liquor, ever published. Cloth. Price $3 00

Courtship Hade Easy ; or. The ah of Making Love fully Ex- plained, Containing full and minute directions for conducting a Courtship with Ladies of every age and poedtion in society, and valuable information for persons who desire to enter the marriage state. Also, Forms of Tiove L«tien to be used on certain occasions. 64 pages. Price l&CCB.

Popular Booki wnt Tim of PotUigo at tha PrioM annexed.

The Indepsndent Liqnorist ; or, The Art of Manufadurirtg

all kind* of Syrup*^ BiUert^ CordiaU^ Champagne^ Witus^ Lager Bcer^ AU PorUr^ Beer^ PurtcheSy Ttncluret^ ExtractSf Brandy. GiUt Essences^ Flavorings. CUoringSy Sauces, Caisups, Pickles Preserves, etc. By L. Monz£BT, Practical Liquorut and Chemuit. Every ]>rugK^t, Grocer, llestaurant, Hotel-keeper, Farmer, Fruit Dealer, Wine Merchant, and every private /family should have a copy of this work. It gives the most approved methods, and a true description of the manner In which our most popular beverages are pre-

gkred, in such plain terms, that the most inexperienced person can manu- cture as well as the practical man, without the aid of any expensive apparatus. 12mo., cloth. Price ......$3 00

The niostrated Hand-Book of Billiards. By Michael

Fhbiuan and Claudius fiEBOSB. Containing a complete treatise of the noble Oame of Billiards, with a description of all the different shots, how to bring the balls toirether, etc. To which is adde^ the Rules of the Amer- ican or Four- Ball (iamc, the English Game, and the French or Three-Ball Oame. Also containing the Rules for all the different Qames of Pool. Il- lustrated copiously with engravings. Price 25 CtS-

The Game of Billiards. By Michael Phelan. Eighth

edition, revised and enlarged. Embellished with a bteel Portrait of the Author and titty-one Engi-avings and Diagrams. ThiH is a complete book, and exhausts all that can be said about Billiards. It contains the revised Laws of all tho Games, with clear directions how to make every variety of Shot, etc 12mo., cloth. Price ftLM)

The Bordeaux Wine and Liquor Dealers* Guide. A Treatise

on the Manufacture of Liquors. By a Practical Liquor Manufacturer. 12mo., cloth. The author, after telling what each liquid is composed of, furnishes a formula for making its exact counterpart - exact in everything. Each formula is comprehensive - no one can miaundei-stand it. Price $2 50

100 Tricks with Cards. J. H. Green, the Beformed

Gambler, has just authorized the publication of a new edition of his book entitled, *' Gamblers' Tricks with Cards Exposed and Explained." This ie a book of 96 pages, and it exposes and explains all the Mysteries of the Gambling Tables. It is interesting, not only K> those who play, but to those who do not. Old Players will get some new ideas from this curious book.

Paper covers. Price SO CtS.

Bound in boards, cloth back 50 CtS.

The Laws of Love. A Complete Code of Gallantry. Con- taining concise mlea for the conduct of Courtship through its entire pro- gress, aphorisms of love, rules for telling the characters and dispositions of women, remedies for love, and an Epistolary Code. 12mo. paper. Price 25ct8.

The Manufacture of Liquors, Wines and Cordials.

Without the Aid of Distillation. Also, the Manufacture of Effervescing Beverages and Syrups, Vinegar and Bitters. Prepared and arranged ex- pressly for the Trade. By Piebbis Laoour. 12mo., cloth. Price. . .$2 50

Boxing Made Easy ; or. The Complete Manual of Self -Defence. Clearly Explained and Illustrated in a Series of Easy Lessons, with some Important Hints to Wrestlers. Price 15 Ctg*

How to Win and How to Woo. Containing Rules for the Etiquette of Courtship, with directions showing how to win the favor of the Ladies, how to begin and end a Courtship, and how Love Letters should be Written. Price * IScUl

Popular Booki sent Yn6 of Postage at the Prioee annexed. The Courtship and Adventures of Jonathan Homebred ;

or. The Scrapes and Escapes of a Live Yankee, Beautifully niustrated. 12mo., cloth. This book is printed in haudBome style, on good paper, and with amusing engravings.

^*^ tt50

The Wizard of the North's Hand-Book of Bfatural

Magio. Being a series of the Newest Tricks of Deception, arranged £or Anukteurs and Lovers of the Art. By Professor J. H. Andebson, the great Wizard of the North.

P™» ., 25ets.

The Encyclopsedia of Popular Songs. Being a compila- tion of all the new and fieuihionable Patriotic. Sentimental, Ethiopian. Humorous, Comic and Convivial Bongs, the whole comprising over 400 songs. Umo., doth, gilt. Price ^ 26

Tony Pastor's Book .of 600 Comic Songs and Speeches.

Being an entire collection of all the Humorous Songs, Stump Speeches, Burlesque Orations, Funny Scenes, Comic Duets, Diverting Dialogues, and Local Lyncs, as sux^ and given by the unrivaled Comic Vocalist and Stump Orator, Tony Pabtob. Bound in boards, doth back $100

Yale Goll^ Scrapes ; or. How the Boys Qo It at New Haven. This is a txx^ of 114 pag^^i containing accounts of all the noted uid fa- mous " Scrapes " and " Sprees,** of which students at Old Yale have been guilty for the last quarter of a century.

Price 2Sotl.

The Comic English Orammar ; or, A Complete Orammar of

our Language, with Comic Examples, Illustrated witii about fifty engrav-> ings. Price --. -26 011.

The Comical Adventnres.of David Dnfficks. Illustrated

with over one hundred Punny Engravii^. Lai^ octavo.

Price 25etl.

Anecdotes of Love. Being a true account of the most re- markable events connected with we History of Love in all Ages and among all Nations. By Lola MoirrBZ, Ck>untess of Landsleldt. Large 12mo.,cloth. Price $X 60

Tony Pastor's Complete Bndget of Comic Songs. Con-

taining a complete collection of the x^ewand Ori^al Songs, Burlesque Orations, Stump Speeches, Comic Dialogues, Pathetic Ballads, as sung and given by the celebrated Vocalist, Tony Pastob. Cloth, gilt. Price ftl 25

The Langhable Adventures of Messrs. Brown, Jones and

SoUlUOXL Showing where they went and how they went ; what they did and how th6y didit. With nearly two hundred most thrillingly oomia engravings. ^^ ^

Pnoe -.-SOetl.

Be Walden*s Ball-Eoom Companion; or, Dancing Made

EaflT A collection of the Fashionable Drawing-Boom Dances, with full directions for dancing aU the figures of ** The German." By Emile DkWai- j>ma, PxofBMorof I^^ing. Bound in boaxdS} cloth back SOctk

«

nopalai i€Bg Bookiy wnt ¥nb of Bogtaga PzIm Ten.Onti

ne;w sono books.

Thii nrt of Booff Books oontaini all Undi of BonffB, eaaabnctag LoTp, 8«n.tft- BOBtal, BthiopUn, Bootoh, Iriah, Oon-riviaU Comic, Patriotlo, Psthotic, sod Datob Bongs, bosides a great yarlety of Btomp Speeches, BnzleMiao OratkMuw Plantation Boenes, Irish, Dutch, and Xankeo Btoiios, Gomio Eecitationa, Oo- Bandmma and Toasts.

HABRT mOHMOKD^B ICY YOTJNO WIFB AND I BONOBTEB lOCtn

HABBY BOBINSOITB DOITT YOU WISH YOU WAS lUS BONOBTSB.10 **

JOHUNY WILD'B WHAT AH I DOINO BOKGSOIBB 10 *"

BUBLL'B KU-KLUX-KLAN BONGBTBB 10 »»

VBANK KBBN'B PBBTTY LITTLB DBAB BONaSTBB 10 "

HABBY BIOHMOND'BNOT-FOBrJOBBPH B0NQ8TBB 10 '*

DAYB BBED'B BALLY-OOMB-UP BONGBTBB 10 »

SHBBOOTLB-TUM TOOTLB-TUM TAY BONGBTBB 10 *'

BAM BUCK'S YANKBB BONGBTBB 10 --

OHAHPAGNB CHABLBY BONGBTBB ^,.10 '-

JBNNY BNGBL'B DBAB LITTLB BHAMBOCK BONGBTBB 10 *«

BILLY BMBBSON'S NBW OOMIO BONGBTBB 10 '-

BBBBTB LAUGH AND GBOW FAT BONGBTBB 10 -«

TONY PABTOB'B BOWBBY BONGBTBB 10 -*

TONYPABTOB'B WATBB-FALL BONGBTBB \0 **

TONY PABTOB'B 444 COMBINATION BONGBTBB 10 "

TONYPABTOB*B OPBBA-HOUBB BONGBTBB 10 "

TONY PABTOB'B OABTB DB VISITB SONGWTBB 10 "

TONY PABTOB'S GBBAT BBNBATION BONGBTBB 10 "

TONY PABTOB'B OWN COMIO YOCALZBT. 10 "

TONY PABTOB'B OOMIO IBISH BONGBTBB 10 ^*

TONY PABTOB'B COMIC BONGBTBB 10 »*

TONY PABTOB'B UNION BONGBTBB 10 "

FADDrS THB BOY BONGBTBB 10 "

BONNY DUNDEB BONGBTBB 10 "

WILL CABLBTON'B DANDY PAT SONGSTEB 10 »*

BILLY BMBBSON'B NANCY FAT SONQSTBB 10 "

EOOLBY'S OPBBA HOUSE BONGBTBB 10 "

BAM BHABPLErS IBON-OLAD BONOBTEB 10 "

JOB ENGLISH'S COMIO IBISH SONGSTER 10 "

BODY MAGUIBE'S COMIC VABIETY BONGBTBB 10 "

HABBY PELL'B EBONY SONGSTER 10 "

TBANK BBOWEB'S BLACK DIAMOND SONGSTBB. 10 "

FBANK CONVERSE'S OLD CREMONA BONGBTBB 10 "

XTBLBB BBYMOUB'S BIG SHOB BONOBTEB 10 "

THB LANIGAN'B BALL SONGSTBB 10 "

TOM MO0M*B IRISH MELODIES 10 "

BILLY HOLMES' COMIC LOCAL LYRICS 10 *-

VATTIB BTSWABrS COMIC SONGSTER 10 "

CHRIBTTB BONEB AND BANJO SONGSTER 10 *-

IGBORGB OHBIBTTB BSSENCB OF OLD KBITTUCKY....,, 10 "

.CHBIBTTB NEW SONGSTBB AND BLACK JOKBB 10 ^'

ITHB CONVIVIAL BONGSTBB 10 "

HEART AND HOMB BONGSTBB 10 "

BOB HABrS PLANTATION BONGBTBB 10 "

BILLY BIBCH'B ETHIOPIAN SONGSTBB 10 "

THE BHAMBOCK; OR, SONGS OF iBELAim 10 **

HABBISON'B COMIC BONGSTBB 10 "

THB CAMP-FIBB SONG BOOK 10 "

THB CHARLEY O'MALLEY IRISH BONGBTBB 10 --

PBED MAY'S COMIC IRISH SONGSTER 10 --

THB LOVE AND SENTIMENTAL SONGSTER 10 --

TOB IRISH BOY AND YANKEE GIRL SONGSTER 10 "

THB FRISKY IRISH SONGSTER 10 --

OUS BHAWS COMIO SONGSTER 10 "

WOOiya MINiTBBL BONG BOOK 10 --

WOOD'S NBW PLANTATION MBLODIES 10 **

Popvlar Books sent Free of Fostago at tho Friow aanezod.

-"'''

Spa3rth*8 Draughts or Checkers for B^;iniLers. Being a

oomprehensiye Gnide for those who desire to learn the Game. This treatise was written by Hembt Bpayth, the eelebrated player, and is by &r th« most complete and insimotiye elementary work on Draughts ever published. It is profusely illustrated with diagrams of ingenious stratagems, curious positions, and perolexlng problems, and oontams a great variety of inter- esting and instmotiye Games, progressively arranged and clearly |»plamed "with notes, so that the learner may easily comprehend them. With the aid of this valuable Ttfanual, a begmner may soon master the theory of Cheokenkand will only require « little practice to become proficient in the Game. Cloth, gilt sida. Price 75etl.

The Beason Why of General Science. A careful collec- tion of some thoustmds of Beasons for things, which, though generally Imown, are imperfectly understood. Being a book of CondeiuBed Sci* entifio Knowledge. It is a complete Encydopedia of Science; and ];>ezw sons who have never had the advantage of a liberal education may, by the aid of this volume, acquire knowledge which the study of years ozily would impart in the ordinary course. It explains everything in Science that can be thought of; and the whole is arranged with a full index. A large vol- ume of 846 l^gea, bound in muslin, gilt, and illustrated with numerous wood-cuts, rrice fl 50

Se Walden'8 Ball-room Companion ;'<7r, Dancing Mads

Maty, A Complete Practical Instructor in the art of Dancing, containing all we fashionable and approved Dances, directions for calling the Figuzee^ -to. By EMiiiB De Waldkn, Teacher of Dancing. This book gives in- struction in Deportment, Budiments aud Positions, Bows and C!ourtesiM^ Fancy Dancing, Quadrilles, Waltaes, Minuets, Jigs, Spanish Dances, Pol- ka, Sohottisohe, Galop, Deux Teznps, Danish. Bedowa, Yarsovienne, Hop, etc, togetiier with all the newest waltxes and Quadrilles in