1. food and drink
2. desserts and baking

/
HOW
COOK.
TO
FRIEND.
HOUSEKEEPER'S
THE
CONTAINING
RECIPES
VALUABLE
MEATS,
FISH,
ALL
COOKING
FOR
GAME.
AND
OYSTERS
OF
KINDS
ALSO
FULL
PIES,
MAKE
TO
HOW
DIRECTIONS
AND
PUDDINGS,
IS
THAT
BREAD,
CAKE,
ALMOST
USED
EVERY
DISH
FAMILY
IN
COOKING.
THIS
HAS
BOOK
AND
PREPARED
CAREFULLY
BEEN
EXPERIENCED
COOK
IN
ONE
BY
OF
AN
OLD
OUR
RESTAURANTS.
LEADING
3Uj3/h
YORK:
NEW
FRANK
TOUSEY,
18 Rose
PUBLISHER,
Street.
('7Sfi)
-X
^p-
Entered
according
to
Act
of
Congress,
FRANK
in
the
office
of
the
Librarian
in
the
year
1881,
by
TOUSEY,
of
Congress
at
Washington,
D.
C,
CONTENTS,
Pages.
SOUPS."
Soup
Ox-tail"
Chicken
"
Broth
Head"
mode
la
Steaks,
Fi'ied
Sausages,
Liver
and
Cutlets
Tripe
MEAT
PIES."
Pork
with
Ham
"
"
Beef
Beef
Pie"Veal
Beef
Pork
Fine
and
Herbs
Cutlets
Chops,
Steak
Smothered
Steak
Pie"
Ox
with
Pie"
Mutton
Pie
-
111
-
13
Pork
Fried"
Potted
Eggs"
"
Broiled-
Veal
Pork
10
-
Fried
"
Beef
Kidneys
Steaks,
"
Veal
Boiled"
Chops,
Fried
Bacon,
of
Bullock's
Steaks,
Lamb
"
Loin
"
Potted
Beef,
"
Onions
"
Boiled"
MEATS."
Fried"
9"10
-
Boiled
Ham,
Tongues
FRIED
AND
Beef
Calves'
"
Ham
"
with
Roast
Boiled"
Mutton,
of
Beef
Pig's Head,
of
-
Beef"
"
Veal
"
-
Cold
of
Stew
Boiled"
"Leg
way
Clam
"
Shoulder
Mutton
of
of
Stew
Lrish
"
Head,
BROILED
Beef
"
Soup
Pork"
Heart
Shin
English
Mutton
Leg
Beef
MEATS."
a
Oyster
"
Venison"
Stuffed
"
"Pig's
"
Chowder
7"8
Beef"
Mutton
STEWED
Soup
Vegetable
or,
---...
MEATS."
.
Clam
"
Kidney
"
Julienne;
Macaroni
"
Soup
ROAST
ala
Calf's
"
"
Veal
another
Tongue
"
Onions
13
"
Cheshire
-
-
15-16
15
iv
CONTENTS.
HASH."
Beef "Mutton
MISCELLANEOUS
MEATS."
Minced
Veal"
Mint
Partridge
Green
Roast
"
Bologna
Sauce
ETC."
GAME,
POULTRY,
Chicken
Wild
Chicken
Game
Broiled
Salmon
Eels"
Broiled
"
Baked
Halibut
Balls"
Fish"
Pickled
Salmon
Whole"
Soft-shell
VEGETABLES,
"
Potato
Crabs
Corn
Balls"
Green
Potatoes"
Spinach
and
Cabbage"
Sweet
"
Roasted
Cauliflowers"
or
"Succotash.
Mashed
Boiled
"
Large
Fish
Oyster
"
Pie
Lobster
"
.
-
Beans
with
Onions
Beets
"
^
"
"
"
Fried
Boiled,
Boiled
"
gus"French
Aspara-
Winter
-
23"24
Tomatoes
String
Plants
"
.
Potatoes,
Egg
"
ties"Clam
Pat-
Lobster
Cold
Boiled
20"32
-
Broiled
Potatoes
Scarlet Beans"
-
Fish
Fried
Beans"
Potatoes
Potatoes
Sun
-
Peas"
Lima
"
Roasted
Baked
Pie"
-
ETC."
Green
Crab
Fresh
"
"
Oysters
Fried
"
FISH."
Oysters
Fritters"
Boiled
"
Halibut"
SHELL
17"20
-
.
Fried
Oysters"
Boiled
Bass"
or
Minnows"
Oysters --Scalloped
Stewed
Fish
Chowder
,AND
ing"Roast
Stuff-
Roes
Shad
"
Stewed
Smelts"
CLAMS
OYSTERS,
Rabbits
Mackerel
Jelly
Ducks"
Stewed
Shad, Rock
Fish
"Frost
Baked
"
1
with
Chicken-
Prairie
Fowl"
Pie"
Duck
Onion
and
Sage
17
-
Roast
Chicken
Croquettes" Roast
Turkey"
Salmon
Stewed
"
,
Lamb
Turkey"
Fricassee"
Chicken
Peas"
Sausage"
for Roast
Roast
StuflBngfor Turkey"
"
FISH,"
16
-
Squash
,
-
24"27
CONTENTS.
EGGS."
Boiled"
DESSERTS.
Poached"
-Floating
Hard
Times
Custard
Suet
Mange
Pie
Pie
Squash.
Lemon
Meal
Meringue
SAUCES,
ETC.
Bread"
Pie
Pie
-White
Wine"
Cranberry"
Catsup
Plum
Clear
"
Beef
Brown
Cheap
Mince
Pickles
"Milk
for
Sauce
Lobster
and
Indian
Bread"
Beet
Red
bage"Cucumbers"Onions
Cab34"35
-
-
Bread
Family
Brown
Bread-
\
MufBns-Excellent
Rolls-
French
Bread
and
French
Johnny
Cake"
Tea
Biscuits"
Flour
Plain
Biscuits"
Paste
Corn
for Custards"
TARTS,
"
for
Salad-
Pickled
Pickled
Bread"
Corn
Indian
Muffins"
Marble
Chocolate
33
Sauce-
Use"
Daily
PASTRY."
AND
Bread"
Biscuits"
"
to
Toma-
"
Mushroom
Peppers"
BISCUIT^
Cake"
29
-
Celery
-
CAKES,
Pie-
32"34
Green
Rye
"
Sauce
"Chow-Chow"
BREAD,
Pie
Parsley" Apple-
A rrowroot
"
Pie-
Pie
Tea"
Gravy
"
Old-Fasbion-
Custard
Tomato"
Gravy^"
Pudding"
Pudding
"
Tomato
"
root
Arrow-
"
Cocoanut
"
Pie"
"
Baked
"
Plum
Pudding"
Pumpkin
"
Lemon
Pudding
Pudding
Rhubarb
"
Boiled
Cheap
28
-
Pudding-
Custard"
Man's
"
Balls
Bread
Baked
Indian
"
Indian
Apple
Plain
"
Poor
"
Puddiug
ed Boiled
PICKLES."
Island"
Egg
Apple Dumplings,
"
Blanc
Mint
Omelettes"
Pudding
Pudding
Plum
V
Muffins"
Yeast
Common
ETC."
Plum
Cake"
Cake
"
Cake
Macaroons"
Lemon
Cake
-
or
Wedding
Sponge
"Loaf
36"38
-
Cake
Cake
"
CONTENTS,
Seed
Jelly Cake"
Tart"
Rhubarb
Graham
Cakes"
Rice
Griddle
Cakes"
Apple
Chocolate
Tea"
fee"
Coffee
Tea
or
Tickling
in the
Remove
Stains
Prepare
an
Spruce
Healthy
MISCELLANEOUS
"
Invigorating
Cottage
Cage
-
Head"
Cure
Bath"
Birds, How
,
Freckles-
for
.-
Rust-
Clean
Silver-
Keep
to
per
Cop-
a
Them
-
-
-
-
_
Hoarseness,
Brighten
Beer"
46"47
-
Remove
Hands"
from
Beer"
Boiler"
Throat
in
Cream
for
-
in the
Cold
Cof
Excellent
_
RECIPES"
-
,
Substitute
"
HI
"
Jelly-
-
CHOCOLATE."
AND
TEA
43"
"
Jam
Gage
etc.
Plums,
Peaches"
Brandy
4S
Calves'
Raspberry
Peel"
Lemon
Preserved
42"
Jelly
Grape
Green
Jelly" 'Apple Jam"
Foot
or
Jam
Gooseberry
Jell3'-PreservedStrawberries"
"Wine
USEFUL
-
Strawberry
Marmalade"
Orange
Pineapples"
COFFEE,
ETC."
Marmalade"
Apple
Jam"
ters"Snow
Frit-
.
"
JAMS,
JELLIES,
PRESERVES,
Cakes-
Cakes"
Pancakes
4#
Buckwheat
Griddle
Indian
Waffles"
as"
-
ETC."
PANCAKES,
CAKES,
bread
Ginger-
_
_
-
.
GRIDDLE
Molasses
Russe"
Cake"Charlotte
for
-Frosting
Cookies-
Snaps"
Ginger
Crullers-
Tart"
Apple
Plain
Tart"
Tarts-
Cherry
Tarts"
berry
Cran-
Cake"
Plain
Cake"
Open
Doughnuts"
Cake-Jumbles^
Washington
Cake"
Ginger
-
-
47-49
49-60
HOW
TO
The
COOK
Housekeeper's
Friend.
SOUPS.
Ox-Tail
Soup.
ox-tails,
with
pan
Time,
"
about
an
onions, two
turnips,
of lean
quarter of a pound
over
three
until
or
the
soup,
wine, the
and
cut
pan
with
stir
catsup,
the
This
with
the
a
la
vegetables
having
put
in
Put
soup.
served
be
and
the
of
top
the
of
it
for
up
of
Then
pour
iu
slowly
for
them
These
the
out, strain
butter
in
the
omitting
into
fancy shapes,
be
them
in
stew-pan,
with
it to
onions,
put
any
slow
little
a
table.
kinds
various
turnips,
together
boiled
sending
Cut
a
and
minutes,
flour
may
before
tureen
few
a
clear, by
cut
turnips
butter,
or
fry
Stew
it
flavor
simmer
Take
corns
Stir
it, add
glass of port
a
boiled
celery (previously
pieces of tail into the stew-
Vegetable."
Julienne,
or
pieces, celery, carrots,
ounces
celery,
slices, and
a
of
the
slices.
into
of
thicken
head
Boil
put
two
the
on
be
in
well,
and
stew-
a
pepper
glaze.
a
two
up
into
water.
the
extract
tender.
to
a
pieces).
celerj"-in
and
it
; the
cold
of
with
are
half
can
soup
it carrots
soup,
Soup
and
thin
pint
to
into
cut
very
a
time
flour
little
strained
of
cut
covered
tails
half. "Cnt
a
carrots
half
skim
to
head
a
is
the
small
adding
and
a
two
short
a
water,
in
and
about
pan
until
or
into
serve.
the
of
quarts
hours,
four
fii-e for
quick
a
herbs,
of
herbs,
savory
a
ham
and
joints; put them
of butter, ahead
half
and
ounce
and
the
at
two
and
hours
four
them
separating
etc.,
the
of
and
vegetables
that
others
fire, keeping
little of the stock
stirred, and
adding
a
occasionally ; soak
in the remainder
small
of bread
broth
of the
pieces of crust
or
and
when
the
add
stock,
vegetables
are
nearly stewed,
them,
and
whole
the
warm
together.
up
may
them
Chicken
with
great
with
season.
SouF."Tiyne,
skimming
care,
water.
bone
When
from
four hours."
constantly,
tender,
the
over
take
a
Boil
and
out
a
pair
chicken
large
lump
and
the
chicken
meat
frying-pan,
dredge
and
flour; lay in the hot
fry a nice
brown,
pan;
and
Take
chicken
and
dry.
pint of the
a
water,
of
of
two
largo spoonfuls
powder,
butter,
curry
every
into
a
meat;
put
a
them
keeping
the
chickens
of
ered
cov-
and
of
move
re-
butter
well
keep
with
it hot
stir
in
and
one
two
of
HOW
8
flour, one
smooth,
of salt
COOK.
and
a
it with
the
broth
minutes,
then
add
mix
five
simmer
with
ful
teaspoon
then
TO
little cayenne;
pot; when
in the
the
browned
stir
until
well
ed,
mix-
Serve
chicken.
rice.
7io?(r." The
three-quarters of an
in water
and
for ten minutes, strained
macaroni
be boiled
must
the
in
the
of
half
into
to
a
stock,
proportion
pound
boiling
put
for
simmer
half
and
an
serve
hot,
slowly
hour,
gallon:
very
with
grated cheese on a separate dish.
Soup."
Macaroni
Clam
pork,
and
Chowder.
Tnng,
fine,
chopped
also chopped,
and
butter
clam
the
taste;
water; six
teaspoonful celery-seed.
of
same
hours, adding
serving
spoonfuls
tumbler
of
Beef
Broth."
gallon
a
mace,
and
in
a
dish
lay
Kjdney
a
leg
and
in
the
8oup."
salt
egg;
of
and
milk
of tomato
When
of
beef,
Toast
and
ready
in slices and
crust
beef,
thick; half an
catsup and
too
two
of bread;
and
bread
the
on
pour
Ttwie, six hours.-"
add
table
with
it.
to
it in-
blades
three
boil
cut
table-
two
pieces; put
or
fore
be-
hour
for
serve
it in
cut
in
it; put
a
tender.
ax-e
;
a
skim
water;
an
one
juice
pint
rolled, one
grated,
nutmeg
these
slowly for at least four
sauce.
lemon
; cut
parsley,
some
sinews
Boil
cupful
Take
of
of
size
crackers
coffee
sherry
the
and
Worcestershire
of
about
if it becomes
water
add
chopped fine,six potatoes,
chopped fine, a piece of sait
onions
two
to
pepper
the
clams
Twenty-five
"
it till the
into
of
beef
dice; put
it
broth.
Add
to the liquor from
a
the fire,
kidney, put it over
and
vyhen half done, take out the kidney, and cut it into pieces
the
size of dice.
Add
sticks
three
of
four
or
celery, three
of carrots, all cut small, and
bunch
of
turnips, aud the same
a
sweet
to your
with
herbs, tied together. Season
taste
pepper
and
salt.
Let it boil slowly for
five or six
hours, adding the
boiled
leg
of
mutton
When
catsup.
done,
in the
the
day
Soup."
fork
a
take
out
It is
always
soup.
before
it is wanted.
Oyster
with
bullock's
a
them
from
strain
the
Take
from
2
their
grit;
nut
in
small
and
herbs, and serve
(as all soups
better
quarts
liquor;
oyster liquor
the
wash
of
oysters
them
pieces
2
in
and
one
slices of
the
tables
vege-
are) made
drain
water
lean
them
to
free
bacon,
in it the
bacon, oysters, some
put
onions
in
parsley, thyme, and
tied
bunch
thick
the
a
as
as
with
thumb, season
and
let it boil
salt, if necessary;
pepper
almost
slowly, and when
done, add a lump of butter
as
large
hen's egg,
as
a
rolled in flour, and
It
of
will
a
gill
good cream.
from
20 to SO minutes
take
it.
to cook
Clam
Soup.
Time,
hour.
25 clams, opened,
and
one
raw
3 quarts of
boil
tliein one
half
water;
hour,
then
add
a
pint of milk, 1 onion
with
ter
butchopped fine, thicken
and
flour; beat 3 eggs in the tureen
and
broth
pour your
them
over
boiling hot.
chopped
"
fine; add
"
HOW
COOK.
TO
MEATS,
ROAST
Roast
Beef.
roasting.
dripping-pan,
the
with
kept
lj4to 2 hours
with
salt.
meat
Roast
Venison.
than
a
white
of
sheet
fat, first
sprinkling
with
paper
it with
and
strong paper,
on
hours.
piece
of
almost
oven,
and
now
then
pounds will
done, sprinkle
8
3)^
be
3^
or
rather
overdone.
Spread
paste
it
will
take
buck
Venison
should
of
haunch
roasting; doe, only S}"
piece
When
roast.
under
the
A
best
roast, place
put it in the
hot; baste
meat.
hours
the
it in the
to
water;
and
the
to
A
"
and
good
from
drippings
from
take
the
be
piece
the
salt
some
is considered
rib
or
selecting
with
should
which
sirloin
The
"
After
for
butter,
and
it
put
over
little salt; then
lay a coarse
fine
it with
haunch
tie
the
;
a
cover
the fire,which
from
must
pack-thread, and set it at a distance
before
Baste
it;often; ten minutes
be a good one.
serving, take
the
the meat
off the paste, draw
nearer
fire,and baste it with
it froth
and
butter
a
good deal of flour, to make
up well.
Gravy for it should be put into a boat, and not into the dish,
Cut
has
thus:
off the fat
none), and made
(unless the venison
loin
of
old
and
it in
set
from
mutton,
two^or three pounds of a
few
steaks
one
on
a
minutes, just to brown
a gridiron for
side;
into a
put them
for an
hour, and
till the
gravy
than
Roast
simmer
salt.
be
The
stripes
easily.
a
of
quart
gently;
pint.
be
must
sauce
Pork.
to
a
then
in
v/ith
close
cover
it,and
uncover
Season
served
water,
stew
salt.
only
boat.
a
Pork
requires a longer time in roasting
When
preceding meats.
stuffing is to be usQd,
of
and
and
composed
chopped sage
onion, pepper
should
be
and
well
scored
in
neatly
pieces
regular
"
of the
any
it must
it
is reduced
Currant-jelly
To
with
sauce-pan
the
on
enable
to
skin,
outer
the
to
carv^er
slices
cut
Before
putting to the fire,rub the skin with salad oil,
its blistering,and
baste verj' frequently. The
to prevent
ing
bastbe
done
it
with
in a musa piece of butter
by rubbing
lin
may
there is not enough of dripping.
The
for
bag, when
gravy
be
for
the
other
hot
and
salt
same
water
mav
as
joints,
pork
It is considered
it on
the dish.
an
improvement
poured over
to have
tureen, as it assists in
apple-sauce served in a small
lusciousness
the richness
of the meat, and
parts
imor
overcoming
acidulous
flavor.
a slight
Shoulder
Roast
to each
of
Take
pound.
stuffing made
of
bread
salt and
or
sweet
sage,
Stuffed
tender,
a
Leg
then
little salt and
insert the
"
of
Mutton."
out
the
salt
crumbs,
marjoram.
Mutton.
chop fine;
pepper;
stuffing,and
3 t?ne,
bone
and
"
add
then
roast.
Boil
a
fill the
space
pork chopped
two
and
sinewy part
hour
an
with
a
fine,pepper,
large white
breadcrumbs
slit the
quartet' of
onions
sage
of the
to
til
un-
taste,
leg and
BOW
10
To
Veal."
Roast
The
COOIt.
TO
parts of veal for roasting
best
the
are
The
fiUet and the
breast, the loin, and the shoulder.
be stuffed,particularly the fillet;the stuffing to be
and parsley, a Little
of bread, chopped suet
composed of crumbs
and
with
lemon
and
a little
an
salt,wet
peel, and pepper
egg
The piece should
fire at first,
and will require
milk.
have
a slow
Let it be well l?asted
longer time to dress than beef or mutton.
with butter when
the joint.
there is not sufficient dripping from
the
usual
The
and
veal is either
not water
salt,
gravj'- for roast
thin melted
the meat.
or
butter, poured over
the
fillet,
should
breast
To
Bake
ham
Ham.
and
place
hours.
Time, four
"
it to
soak
for ten
the rusty part from
away
I'ather thickly over
with
Take
"
or
medium-sized
a
twelve
Then
hours.
underneath,
wipe it dry, and
water.
paste of flour and
a
cut
it
it
cover
Put
earthen
into an
oven
dish, and set it in a moderately-heated
When
for four hours.
take
the
off
crust
done,
cai'efullyand
around
the
peel off the skin ; put a frill of cut paper
knuckle,
and
the fat of the ham, or se^'ve
it glazed
raspings of bread over
and
vvith
garnished
Pig's
Head
vegetables.
cut
and thoroughly
it be divided
take
the brains, trim the snout
and
out
ears, bake
and
halt, wash
hour
the brains
a
thoroughly; blanch
beat them
and
some
an
salt,and
up with
egg, pepper
chopped
brown
before
Heart.
and
sage,
the
removed.
a
fire; serve
Let
"
ed;
clean-
Let
pounded
or
them
Beef
skin
Baked."
it be
small
with
piece
the
it
an
them,
finelybutter; fry or
of
head.
well
the
it
with
stuff
cloth,
brown
a
quartei-. Make
thoroughly
boiled, and
a
Wipe
dry
stuffing;roast two houi-s and a
for hare; and
with
the gravy
and
currant
as
serve
gr^vy,
jelly.
The
tnost
to the palate of dressing this dish, is
pleasant way
to roast
the heart
rather
less than
two
hours; let it get cold,
it
clean
with
veal
it in
cut
pieces and
it the
jug
same
STE^A^ED
Stewed
Shin
pieces, put
cold
water.
add
the
sweet
and
MEATS,
Beef."
of
them
When
into
Saw
a
the
of
an
Beef
or
four
them
just cover
stew-pan, and
simmers, skim it clean, and
with
the
Stewed
small
two
onions
With
Then
peel
boil them
Onions."
pieces, and
and
into
three
hei-bs,one
large onion, celery, twelve
twelve
it very
allspice.Stew
gently
till tender.
The
turnips and
hour
to boil,the carrots
half
into
bone
add
to
then
pot
fire till the meat
is tender.
and
cut them
into shapes;
onions
hare.
as
season
it, with
over
and
small
carrots
twelve
a
percorns,
pepslow
turnips,
button
onions
will take
a
quarter
Drain
them
hour.
an
fully.
care-
Cut
with
the
with
black
2
pounds
and
pepper
water
enough
of
tender
beef
salt; slice one or
to make
a gravy.
HOW
it stew
Xefc
:
slowly
pieces
some
Cold
gravy.
'onions
must
Add
more
beef
minutes.
be
boiling
neatly on
cut
pickles, and
vinegar and the
a
Mutton
of
it in
roll it; put
then
2
water,
sweet
and
with
fried
a
the
with
stewpan
a
it,and
skin, bone
of
half
pint and a
ter,
acid, a piece of but-
dessert-spoonfuls of pyroligneous
onion
or
two;
herbs, and an
when
add
2
the
nearly four hours, strain
with
wine, heat up and serve
gravy,
balls.
potato
or
in
heat
beef:
roast
sippets
"Remove
a
DresS
butter.
thin
a
layer of
of
pickled
glassful
the
of
lightly
each
dip
them
over
gravy
the
to
melted
or
whole
Stewed.
them
the
meat.
rather
pepper,
with
garnish
and
oven,
Loin
preserved
but
way,
B'eev. "Time,
fifteen
thin slices,season
and
lay
the
moisten
add
rich
a
fast.
in gravy
and
dish,
a
same
adding
too
Roast
and
salt
moistened
the
in
Cold
in small
meat
to make
flour,enough
cooked
before
if it dries
with
them
Dutch
cooked
water
the
highly
bread-crumbs
in
be
of
11
thoroughly cooked; then
is
in
Stew
Cut
"
them
beef
rolled
may
then
English
An
till the
butter
of
COOK.
TO
stewed
has
it
spoonfuls
red
of
jelly sauce.
Time, two hours cmd a half. Put 2 pounds of
4 pounds
cutlets or
mutton
good potatoes, peeled
chops, and
and sliced,in alternate
or
stewpan,
layers in a large saucepan
and
-shred
and
with
a
onion;
salt,
finely
to taste
season
pepper
for
hours.
simmer
two
add a pint of cold water, and
gently
Irish
Stew.
Serve
hot.
very
To
"
"
Boil
Ham."
a
Well
soak
trim
twenty-four hours; then
clean, put it into a large stewpan
for
water
water
of thyme
and
according
the liquor
in which
of
the
over
it
the
far,
Ornament
with
thickly
parsley,
knuckle
the
it
with
or
a
cloth
five hours,
cold in
or
it become
the
rind carefully
absorb
it to
over
ings
bread-raspglaze. Serve
jelly in. the dish.
shake
some
with
over
aspic
frill
paper
sufficient
cloves, a spi'ig
remove
a
press
possible,and
brush
or
cold, garnished
fat;
the
as
grease
Then
of
it very
scrape
than
more
done, let
boiled.
was
injuring
without
much
as
it
and
with
when
and
large quantity
a
few
of mace,
a
Boil it for four
blade
a
leaves.
bay
weight;
two
its
to
in
it; put
to cover
in
ham
the
and
vegetable
flowexs.
Boiled
a
good
for six
and
Bullock's
dish
hours,
place
remove
relish
for lunch
pot
asrain in salt
sufficient
to
until
Head
and
soup
tender,
or
meat
then
and
remove
the
put
boil
cover;
the palates,
head
in a
remove
2 onions, cut
is
salt water
in
head
the
and
wash
and
water;
water
This
boil,five hours."
Place
2 carrots, 2 turnips, and
the head
the soup,
from
serve
so
large family.
it;then
a
them
meat;
boiled
Pig's
2i)/ie to
Head."
to cleanse
with
saucepan,
adding
for
for
small;
the
bone
five
hours,
when
done
from
the
the palates, when
white,
tureen;
delicious
until
a
m^ke
cold,
pressed
in
supper.
Boiled."
to the
plearsaixd
This
is
palate,
a
It
more
profitabledish, though
should firstbe
whiqli
salted,
COOK.
TO
HOW
12
done
by the pork butcher.
it
be boiled gently, or
must
1 1-4 hours;
Veal.
Potted
cold veal
and
in
a
salt;
This
"
potted
with
work
mortar,
shred
up
leanest
the
used
is sometimes
ham
be
may
of
in
will
meat
beef,
as
it in
part
Pound
thus:
or
powder,
a
be hard.
mace,
per
pep-
finely,or
layer of the
tongue
very
jar or pot a
layer of tbe tongue,
place
;
the
be boiled
should
It
usually
is
a
and continue
a
veal, and upon
layer
alternately until the pot is full,seeing that every
the top melred
clarified butter.
over
is well pressed down;
pour
the
is frequently done, to marble
which
If it is desired, and
instead
of
dice
bam
in
veal, cut the tongue or
shredding
square
touch each other or
that they do not
be taken
must
it; but care
that
pounded
effect is
the
To
four
bend
Boil
Leg
a
five
or
destroj^ed.
days
boiling.
shank, cutting
the
around
A
Mutton."
of
before
To
a
Boil
let the
be
for
Beef.
Reckon
"
the
Keep
pot
be
kept
putting
it into
the
pot,
tendon
the
essary,
joint if necslow, equal
the
at
that
pot
it does
boils the
A-La-Mode.
of
beef
time
the
from
coming to
sloivly.If you
water
pot boiling, but
it-will fall back
carefully, or
piece
the
let it boil very
will
deceived
be
boiling, you
cease
therefore
watch
Just before
the
Beef
the
to
as
will
boil.
shorten
should
hours
of
leg. Two
of
Some
mutton.
a good-sized leg
boiling
the
and
it tightto make
leg look white
tasteful,wrap
ly
persons,
It
in a cloth in boibng ; but this spoils the liquor for broth.
is not safe to boil vegetables with
a leg of mutton,
as
they are
Dish
little of the liquor,
the leg with
a
apt to flavor the meat.
side uppermost,
convenient
for carving.
placing the lower
A good leg of nmttou
will yield sufficient grav3\
so
sufficient
mutton
leg of
Before
will
crumbs
seasoned
with
and onions, or shalots
stop, and
scum
rises.
adhere
and
Remove
"
that
not
the
bone
Be
from
a
time;
j'our
a
up
fire.
good
it off
to skim
sure
to the
Make
^ell.
stew
in
keep
meat.
a round,
stuffing of
or
any
bi-ead
marjoram, pepper,
nutmeg,
mace,
this together with
chopped fine. Mix
well
two
beaten, and add, if j'ou like, some
chopped salt
eggs
the bone
taken
with
this
was
pork. Fill the place from which
what
the
left
is
the
meat.
outside
of
over
seasoning, rubbing
skewer
it well, to secure
this stuffing. You
Bind, and
may
.stick whole
with
of
fat
the
sweet
cloves
into the
meat
Cover
the bottom
ham,
or
of the
ham
or
cover
the
pan
salt
pork,
pork over
closely, and
and
having
it.
Pour
bake
hours, aecoi-ding to the size of
tea-cupful of port wine, and
to
the
gravy;
is best cold.
Calves'
water
them
for
here
of
pork.
it
but
Tongues."
a
short
is very
Wash
tiie
the
good
them
time, in order
here e^nd there with
in
and
your
put
in
in about
oven
an
there, or lard it
with slices
stewpan
the meat, lay slices
pint
six, seven,
piece.
same
of
without
well, and
to take
large pieces
a
of
water;
or
eight
if j'ou like, a
mushroom
catsup
This
dish
wine.
Add,
them
put
off the
of bacon
hard
;
put
in hot
skin; lard
them
in a
saucepan,
and
onions
slowly
To
dry
a
butter until
the
into
gravy
beef
catsup
a
before
dishing.
to many
into
kidneys
each
skim
the
in
tongue
the
sauce
over,
rooms.
mush-
some
them
slices,wash
and
flour,
fry
with
them
dust
some
let it simmer
serving,
pour
large
add
hot water
Pour
brown.
some
and
few minced
onions, pepper
room
add
a
spoonful or two of mushconsidered
herbs
Minced
are
an
are
pan,
taste, and
improvement
before
shape,
cloth,
they
to
salt,according
and
flour; open
and
three
or
glazed,
thyme,
Just
the
clean
with
them
two
pickled gherkins, sliced,or
Cut
with
them
with
is well
of
some
heart
a
Kidneys."
Stew
sprig
a
hours.
with
it
thicken
that it forms
to it either some
half, so
adding
and
five
for
and
sauce,
or
carrots.
13
little gravy,
the whole
a
When
salt,a clove, and
water,
very
yield
to
as
so
COOK.
TO
HOW
cook
tastes;
ten
slowly
or
fifteen
utes.
min-
more
than
o
BROILED
Steaks
Broiled.
"
bright
an
when
done
lay the steaks in a
pepper,"
salt,and butter.
on
being
on
be
them
finished.
into
the
with
formed
table
To
a
Beef-Steaks."
is to be poured
immediately.
Fry
Pork
be
fried in the
in egg, and
Fry
Chops."
manner
prevent
It is
neatly
if you
Pour
like them
well
and
while
ten
rare,
off into
steaks
common
laid out
dish
with
dish
a
boiling;
and
to
taste
your
and
when
with
for
broiling, and
frequently. Let
as
Thev
may
be
cut
either
be
potatoes are
a
to
rather
simply
fried after being dipped
and
and
crumbs
with
of bread,
sage
with
is
No
pork chops.
expected
gravy
as
must
very
chops,
be
All
or
apple
sauce.
sausages
slowly.
Before
are
fried
with
in several
flat dish
of mashed
potatoes.
helped together. They
alike, and
may
a
fine
fork, to
within.
The
also
the
into
being put
pricked
places
of the air
bursting by the expansion
to
in England
bring fried sausages
on
Serve
steaks.
the
should
chops
dressed.
Sausages."
be dressed
should
be
their
the
Pork
thoroughly
same
Pork
require to
pan, they
and
into
sprinkled
finely chopped.
be used, it
sauce
onion
If any
and
turn
them
pan,
all over, and
placed in a hot dish when
G-ravy maj^ be made
by pouring a little hot water
after
the
steaks
out
and the fat poured away,
are
pan
little pepper,
The
flour.
salt, catsup, and
so
gravy
thin, and
To
Cut
the
shift and
put into the
done brown
done
heat
bed
of clear
a
side turn
the steaks
with
In a quarter
knife and fork.
season
dish, and
Serve
hot.
done
Fry
be
one
for the pui'pose, or a
hour
of an
they will be well done; or
will
be sufficient.
twelve
minutes
or
accumulates
that
all
the
save
gravy
To
cut
will not
made
tongs
be
not
the
it before
coals, and
grease
should
They
inch
thick, or they
gridiron be perfectly clean,
Set it over
laying on the meat.
of
three
quarters
Let
througn.
"
MEATS.
FRIED
AND
to
table
sausages
be laid
in
COOK.
TO
HOW
with
bread, and garnished
links on toasted
the dish.
Fried
sausages
used
sometimes
are
for
poached eggs' around
garnishing
roast
key.
tur-
Lamb
Steaks.
Fry
Dip each piece into well-beaten
egg,
crumbs
corn
fry in butter or
with
bread
or
meal, and
cover
en
Serve with mashed
lard.
potatoes and boiled rice. Thicknew
with flour and
the gravy
butter, adding a little lemon
juice,
the
rice
in
and
the
hot
and
it
place
steaks,
spoonfuls
pour
upon
the dish to garnish it.
around
To
"
Liver
Calf's
Bacon.
and
Soak
"
two
in
it
a
or
three
livers in cold
cloth, and cut it into
pound of bacon, or as much
of thin slices as
as
require, and cut an equal number
you
may
take
have
the
bacon
it
of
and
out
liver;
lightly,
keep
fry
you
the
liver
in
the
it hot; then
same
seasoning it with
fry
pan.
It a little floui*. "When
and salt, and
it is
dredge over
pepper
for
water
thin,
half
an
hour,
then
dry
about
a
slices; take
narrow
the dish with a roll of bacon
nice brown,
it around
arrange
the pan, put in about
Pour
off the fat from
between
each slice.
in
flour
thicken
the gravy;
well
rubbed
to
of
butter
two
ounces
and add a cupful of hot water;
in the juice of a lemon
squeeze
of the dish.
Serve
boil it and pour
it into the center
it garnished
balls or slices of lemon.
with forcemeat
a
Veal
Cutlets.
cutlet
about
be
size and
half
of a
well
shape
tivelve
lime,
"
Chop
piece.
crown
fifteen mimites.
thick, and
inch
an
to
it into
cut
sweet
some
Let
"
pieces
the
the
herbs
very
the cutlets
the bread
crumbs.
Brush
with the bread
them
then
them
with
of
with
the
cover
an
over
yolk
egg,
them
in
crumbs
and chopped herbs;
lightly
frj^
butter, turndone.
when
injr them
required. Take them out when
butter
with
the grated peel of
of fresh
Mix
about
ounce
an
fine; mix
"
and
little water
half a lemon, a little nutmeg,
a
flour; pour
stir the
the frying-pan, and
and
into
butter, flour,
grated
lemon
to heat.
peel into it; then put the cutlets into this gravy
Serve
them
piled in the center of the dish with thin rolls of
bacon
Veal
in the
as
a
garnish.
Cutlets
Fine
with
Herbs."
Melt
a
piece
of
butter
with
and
cutlets
salt, pepper,
for five minutes;
in the butter
have
mixed
and mushrooms
ready some
chopped finely;
fried
side of the
sprinkle half over
one
cutlets, and, when
turn
finish
and
the other
with
enough,
sprinkle them
half;
ing,
fryand add the juice of a lemon
the dish
around
; set them
with
the seasoning in the center.
some
frying-pan; put
them
spice; move
in
Pork
Cut the
Chops."
trim them
neatly; put a
butter;
often
season
Ham
as
soon
inch
thick, and
the
on
fire,with a bit of
it
is hot, put in your
as
chops, turning them
all over;
minutes
before
a few
they are done,
till brown
with powdered
and
^pd J""n
the
about
herbs
Eggs."
chops about
frying-pan
sage,
pepper
Chop finely
together,say
a
pound
to
and
some
half
an
salt.
cold
boiled
ham,
fovjr pgfs; put f,
fat
pieceof
HOW
butter
in
the
unsmoked
an
mortar
boiled
fine
as
Cut
the
six
and
spoonful
nutmeg,
mace,
and
the spice well
perfectly pounded,
of
it into
press
the top.
small
A
potting-pans
little roast
with
blended
clarified
and
added
veal
briskly.
in
pound
a
remove
with
possible
as
each
warmed
well
get
and
half
from
a
rind.
Pound
it in a
butter
and
ounces
a small
cloves
beaten
fine. When
about
tongue;
15
"
then
the
ham
; let it
the eggs
them
stir
light ;
Ox-Tongue."
Potted
COOK.
"pan,
beat
then
through,
TO
the
the
to
meat,
butter
pour
over
potted tongue
is
an
improvement.
Tripe.
of three
Must
"
little salt, and
slices of
some
light brown.
Beef
Steak
about
water,
two
salt; dredge in
soft, tlien have
onions
the
table
in
; then
a
Let
steak
it
Beefsteak
up
cuj^fulsof
some
the
six onions
pepper
onions
hot
and
quite
are
with
broiled, put into the saucepan
about
ten
send
minutes, and
simmer
Pie.
A
"
to
the
and
pound
well
butter
If
flour and
the
butter
eaten,
of flour
among
the
butler
with
be
Knead
paste
common
is made
to be
one
PIES.
good
is intended
thoroughly.
the
butter,
until
stew
MEAT
of butter
Rub
the
Cut
two
hot.
very
which
with
saucepan
of
good
ounces
the
Onions."
with
in
flour.
warm
three
Smothered
them
fine; put
very
be washed
take
one
water,and cut into squares
tablespoonfuls of flour, a
egg,
make
batter
thick
a
by adding milk; fry out
the
into
the
pork, dip
tripe
batter, and fry a
inches;
as
as
will
meat
be sufficient
flour,so
fresh, add
much
for
follows:
cold
to
as
a
pies, and
Three
for
ounces
dish.
one
them
Mix
up
incorporate
little salt.
will make
as
water
a
board, and roll it out flat
with a rolling-pin. Turn
the dish upside down
the flattened
upon
the
and
cut
out
for
tha
or
shape
paste,
piece required
them
into
Roll
and
Wet
the
out
cut
parings,
cover.
strips.
the edges of the dish, and
on
place these strips neatly around
thick
paste.
it
quiclcly on
a
for the cover.
Then
foundation
take some
slices
mixed
those
with
from
the
the
are
beef,
fat;
rump
Season
with pepper
best.
and
a
nd
them
roll
each
slice
salt,,
up
in a small
flat in the dish.
Put in a little
bundle, or lay them
the
edgeg,as
a
of tender
gravy
after
as
or
a
and
the
of
little flour
for
thickening. Then,
the
on
lay
putting
dish, pressing
the edges closely to keep all tight. If any
paste remains,
such as leaves, and place these
stamp it into ornaments,
decoration
Mutton
mutton
water, and
meat,
a
in the
down
cut
cold
or
Pie.
without
season
them
on
"
the
the
cover.
Strip the meat
dividing it,and
with
cover
pepper
edge of a pie-dish,place
forcemeat, and again the
and
in it
slices
from
the
bones
of
a
loin of
it into
nice, thin slices,
salt; put a pie-crust around
a
layer of mutton, then one
of mutton, with.threeor four
cut
halves
of
tlie
from
made
Moisten
thick
the
water.
the
cut
Cheshire
Pie.
Pork
and
the
Take
"
thin
it into
cut
taste, and
own
skin
steaks;
gravy
fat.
the
dish; ornament
the
to
a
from
a
paste half an inch
hole in the
make
a
with
thumbs,
your
close
edges
to your
according
center, and
and
border
in
pour
cleared
well
Cover
with
it around
; press
pork,
with
edge
and
seasoned
bones,
then
distances;
equal
at
kidneys,
COOK.
TO
HOW
IC
fat from
and
them
season
top
it.
bake
a
with
loin
of
pepper,
pie-dish with puff paste, put in a layer
about
two
of
of pork, then
cored, and
pippins, pared and
and
half
another
in
of
then
of
place
layer
pork,
ounces
sugar;
it
the top; cover
butter
on
wine, and lay some
a
pint of white
a"^knife
with
through the top to leave an
over
puff-paste, pass
with
it once, and
the dish, egg
the
cut
even
opening,
paste
salt, and
bake
Pie.
fillet,
or
Take
"
any
If
scum.
rather
the
Put
diminishes.
circle
Enrich
little
you
done
be
to
veal
in
to
enough
pot, make
a
loin,
the
from
Parboil
have.
may
it is
of
pounds
two
very
a
roll it
for such
according to directions
purposes;
and
well
greased,
lay it
having
thick;
pot
your
out
sides, cutting
pieces to prevent thick folds, as the
light paste
around
about
pieces
odd
it of the
clear
a
a
it.
Veal
out
line
nutmeg;
with
of
layer
a
butter,
So
flour.
in
slices
or
proceed
until
meat,
of
have
you
and
salt
with
pork,
salt
and
in
Cover
all in.
put
per.
pep-
dredge
of the
hole in the top for the
cut
a
escape
paste, and
steam". Pour
the meat
in which
was
in a portion of the water
Set
slow
watch
that
it
does
it
not
fire;
boiled.
a
burn;
over
with
and
hole
with
and
heater
a
a
you
more
of the
wish
the
bake-pan
or
pie is baked, make
of
pound
the
li
brown,
It will
cover.
be
the
through
water,
same
crust
the
cover
done
in
top
hour
an
half.
If the
a
dry, add
if it get too
in the top.
same
butter
manner
to
bake
pounds
two
above;
as
and
about
richer
a
notch
the
same
of
crust, in the
flour; put
the
proportion
it
edges of the
in
of
pan, in
somely,
paste handa
time.
HASH.
Take
Hash."
and
chop
add
pepper
and
Mutton
pieces of beef
cook
into
and
up, with
mushroom
a
fire,but
do
that
have
been
left
boiled potatoes chopped
little warm
a
water; put all in a
slowly for twenty minutes.
Hashed.
of nmtton
well
cold
fine ; then
salt and
and
them
few
Cut
"
thin
leave
cold
the
remains
slices,whether
on
onions
catsup
add
and
the
dish.
minced
the
hashed
of
fat
a
cold
over,
fine ;
ing-pan
fry-
leg or shoulder
lean; flour and pepper
bones, well broken
some
well, add
salt,a little
Boil
or
the
meat;
warm
over
a
slow
boil; then add port wine and currant
ly,
jelIf
the
it
will
or
as
omit,
ison
please.
former,
impart a venyou
is adopted it will be plain.
flavor;if the latter method
not
let it
HOW
18
the
Partridges."
Roast
To
twist
around
to
the
trussed
the
same
well
theni
clean
and
singe
The
breast.
wings are
legs and
crossed
the
feet
left
and
as
fowls, only
are
on
them
Put
down
baste
fire and
to
a clear
When
about
half done, dust a little flour over
of
side
another.
one
over
Pick, draw,
Make
neck
fowls.
the
and draw
out
a slit in the
around
the
the neck
wing and
bring the head
as
same
craw;
COOK.
TO
the
butter.
be nicely browned.
let
them
them;
They will require to roast
minutes
to
half
hour
from
each.
Serve on toasted
an
twenty
in
with
the gravy,
bread-sauce.
and
bread dipped
gravy
with
Chicken.
Roast
it between
put
legs
the
on
spit, so
when
gravy;
done
around
cresses
it,seasoned
Duck
Stevs^ed
fire with
the
and
a
it in
put
and
Draw, singe, and truss the chicken
slices of bacon
take
tie
to
care
;
up the
that they be kept firm ; baste it with its own
to a point, (i.e. half an
with
hour), serve
"
some
with
with
Green
piece of
fresh
the
Peas."
Put
salt.
on
deep stewpan
duck; flour it,
a
butter; singe
the
it two
brown, turning
to
stewpan
and
vinegar
three
or
in the
remain
times; pour out the fat, but let the duck
pan;
it
to
of
lettuces
of
two
cut
a
a pint
pint
good gravy,
put
peas,
bundle
of
and
sweet
small, a
herbs, and a little pepper
salt;
cover
close, and
shake
now
and
and
nutmeg
of butter
piece
let them
then.
minutes;
then
and
the
pour
little
a
rolled
take
sauce
half
stew
When
in
out
over
they
beaten
liver,and gizzard stewed
of herbs, pepper
and
give
do
it
not
added
to
over
some
the
thicken
and
mace,
boil
of
hot
in
a
tle
lit-
it with
with
cream;
chicken
forcemxeat
a
a
little water;
made
of some
Add
an
with
into
butter
over
a
balls,and
the
two
then
flre,but
dish, pour
garnish
Boil a pair of chickens
Jelly."
until you
from
the bones; remove
and
all the meat
bones
to boil about
half an
hour
this
longer; stand
cut
place and it will become
jellied; the next
day
into small
it in;
pieces, melt the jelly, and throw
meat
rolled
nutmeg,
some
stir
head, feet,
onion, a faggot
Chicken
the
a
pan
in
gravy
the
neck,
thicken
liquor
pint
a
together.
salt, and
fried
in
boiled, and
well
the
chicken
a
simmer
strained
boil,and
it, add
slices of lemon.
sauce
the
add a
let it boil.
Put
a
Give
just done, grate
flour; shake it all together for a few
the sweet
herbs, lay the duck in a dish,
it. Garnish
with
mint, chopped fine.
Chicken
Half
Fricassee."
let it cool, then
cut it up, and
of the water
in which
it was
in flour
hour.
an
are
pull
can
allow
in
the
the
with
a
the
cool
meat
add
then
of walnut
tablespoonfuls of Worcestershire
two
sauce,
tablespoonful of salt, a pinch of powdered
sauce, one
mace,
cloves and allspice,slice ten hard-boiled
and
two
lemons;
eggs
line a large bowl
form
with
these
in the
or
slices, then
pour
mixture
and
let it stand
in a cool place, but not to freeze.
The
should
"water
the
chickens
when
just cover
put to boil. This is
ornamental
a very
dish, and keeps for a long time.
Stuffing
for
Turkey."
bread, (very finely grated),
Mix
the
thoroughly a quart of
grated rind of a lemon,
stale
quar-
ROW
19
COOK.
TO
,
ter of
of
ounce
an
minced
parsley
thyme
onion, finely minced,
than
or
Sage
Onion
and
peel
strong
flavor, and
the
Chop
of
ounces
of butter
bread
to
three
scald
eight
Wild
brown
gravy
sage
with
the
The
onion, salt
an
baste
the
them
for
and
pan
Prairie
sweeter;
Fry
them
them
to
them
open
in butter, with
nice brown.
Chicken
of
Cook
chicken
five
salt,a piece
egg.
out
with-
the
have,
take
and
away
large
the
them
the
breast.
taste.
Cook
througii
to
chicken,
loaf
one
makes
which
and-pepper
cream,
flavoi".
dripping-pan
this ; then
and
back
One
"
lemon,
the
butter.
chickens,
the
salt
I'ich,
breast
of
to
each.
sometimes
the
into
with
with
the
on
Croquettes.
wine-glass
one
fowl
wild
minutes
"Skin
cut
a
with
and
of
improvement
water
constantly
Chickens.
minutes.
them
pepper
yolk
few
dish; and when
off the bone, a squeeze
hot
first ten
the
baste
mix
the
extract
to
a
little
Pork."
or
in the
sent
and
herbs
a
flavor
is cut into slices,before
taking
with pepper
and
salt, is a great
To take off the fishy taste
which
put
for
to
well
all
is best
preserved
into
salt and
a piece of butter
A
than
tame.
less dressing
Fowl."
be
Other
waters,
fine,
very
seasoned
should
milk.
leaves
leaves
stuffing. Put pepper,
fowl
require much
Wild
butter;
mix
preferred, and
in two
onions
Add
season.
Geese, Ducks,
for
crumbs,
into pieces, and
broken
ToROAST
may
added
and
onions
used, if
if desired.
be
Stuffing,
boil
and
Wash,
(one part thyme,
parsley and thyme
and
salb
parts parsley), and pepper
half
of
these one
unbeaten
a cup
egg and
with
hot
water
or
together, and moisten
two
breads,
sweet-
two
baker's
bread.
stale
saving the chicken
separate!}'',
finely together,
Cliop chicken, meat, and sweet-bread
with pepper,
salt, parsley, and half a teaspoonful grated
broth.
season
and
Rub
onion.
the
of crumbs
chicken
sweet-bread
bread
and
broth
into
Place
meat.
will moisten
as
until
crumbs
over
well
the
equal quantities
have
you
the
fire
into
crumbs,
of
much
as
which
the
stir
When
it boils, stir in the
cream,
egg.
crumbs
Add
until they adhere
to the spoon.
meat, and, when
Mold
into
hands,
roll?, with your
cold, two well-beaten
eggs.
roll them
in crumbs, and
fry in hot lard, like doughnuts.
the
and
To
Roast
head,
and
skin;
back.
dip
Stuff
the
An
Boil
a
excellent
Clean
care.
them
at
will
first
goose,
roast
and
duck.
Cutoff
the
remove
feet
with
serve
a
them.
to
Green
flat upon
and
gravy
the
low
yelthe
ple
ap-
usually
peas
duck.
Turkey."
A
dish, and
the turkey
hairs, taking care
wipe it inside with
the
singe
boiling water,
plump, turning the
off the
and
and
in
as
same
hour
roast
an
Pick, draw,
feet
the
truss
sauce.
To
size of
Ducks."
accompany
and
butter
joint; dr^w
boiled
requires
turkey
to
be
is
a
dressed
and
feathers
blacken
to
delicate
most
with
extreme
and
singe
Draw,
a
clean, dry cloth; cut off the legs
out the sinews; then
pull 4own the
from
not
stumps,
the
skin.
HOW
20
COOK.
TO
off close to the
legs inside; cut the head
and
draw
the
out
Make
craw.
bed}', leaving the skin long,
cient
a
put it into the breast, leaving suffigood veal-stufflng, and
draw
the
skiu
of
for the stuffing to swell; then
room
skin
and
the
breast
back,
it neatly across
the
sew
opening, and
when
the turkoy is brought
to table
that
no
ing
sewthe
Place
in
and
the
one
gizzard
wing,
appear.
the
the
the
and
fasten
turn
on
wings
back,
other;
so
will
in
them
to
the
to
a
Game
kind
sides.
Pie.
hours.
two
Time, to bake, about
corresponding wicli the quantity of
"
size
with
Cut
the
over
liver
crust
the
push
separate, and
heads, break
the
into
parts
aside
them
set
the
the
bones,
and
for
best
game.
parts; keep each
Then
moment.
a
with
them
put
your
"a
the
split
inferior
with
roasted
a
onion, a carrot, a tea*
black
of salt, twenty
sprigs of winter
peppercorns,
and
common
lemon,
marjoram,
thj'nie, two
bay
spoonful
savory,
in
stewpan,
a
leaves, half
Stew
flesh from
the
sharp knife
a
"Raise
"
a
a
clove
gai-lic,and half
(according
of
very
of
pound
a
little water
to
the
beef.
gravy
of
quantity
the
When
five hours.
Line
the
done, skim and strain and set it aside
thin
of 3^our raised crust
with
a
layer
of short
then
in
of
fat
bacon
ham
thin
cut
a la3'er
or
paste,
Now
slices.
\\\ layers, not
put in j^our different kinds of game
and
the bottom, fillingup the corners
crevices
round, but from
meat)
to
cool.
with
whole
and
them
layer.
or
each
over
bacon;
with
put
the
raised
oven
to
When
point
of
must
make
pour
To
funnel
in
Stew
and
of
time.
an
both
through
pieces,
piece
a
into
the
Pinch
Wash
in
the
to
which
much
bake
you
rabbits
scald
for
brown
or
hot water
or
gravy
in onions, catsup, pepper
and
for an
hour slowly.
as
sides,
cover
by
ornament
it),and
gently
prepared.
you
gravy
them
in
then
paste;
the
to
fry
slightly browned,
When
short
bake
in a moderate
fancy, and
and a half, or two
hour
hours, according
are
nearly cold, put the
piviand
gravy
the small
hole, (which, by the way,
you
Rabbits."
butter,
the
around
top of the pie before
it the
put
the
of
layer
a
according
set
hour,
an
size.
it
together two teaspoonsprinkle a little of
nutmeg,
fillingwith a layer of ham
graced
a
Finish
crust.
leaves
crimping
half
over
mixed
Having
stufiing.
forcemeat
fuls of cayenne,
will
few
the
in
dust
as
a
well;
make
cut
them
minutes.
rabbits
for
some
a
short
flour; then
add
Put
sufficient
salt,according
in
Melt
to
soup.
taste.
a
Stew
FISH.
Broiled
of
an
inch,
Salmon."
or
large salmon;
them
in oiled
inch
dust
a
an
or
Tijjte,ten
and
a
fifteen minutes."
to
half
thick
little Cayenne
buttered
paper,
and
from
pepper
the
over
broil them
Cnt
slices
middle
of
them;
over
a
wrap
a
clear
now
TO
COOK.
21
fire,first rubbing the bars of the gridiron with
is extremely
salmon
rich, and
really requires
also
slices may
over
clear
a
be
Pickle
The
burning.
Salmon."
part of
in
Remove
that
has
no
The
sauce.
cloth, floured, and
a
tiieyrequire
but
from
prevent them
with
suet first.
To
dried
simply
fire;
Broiled
suet.
the
greatest
is
gridiron
bone
the
broiled
then
care
always
from
boiled
a
to
rubbed
mon,
sal-
boiled, and lay it in a dish;
boil a sufficient quantity of the liquor the fish was
boiled
in,
the same
of
with
of
black
ounce
quantity
vinegar; one
pepper,
of allspice, four
When
salt.
one
ounce
bay leaves, and some
the
fourteen
hours
it
cold, pour it over
fish; and in twelve
or
or
will
be fit for
Salmon
one
use.
To
"
Boil.
and
water
of
gently;
if four
thick, a
few
The
more
for
kettle,
the
that
so
fold
the
clean
a
vt
salmon
dish
which
on
napkin.
Mackerel.
the
"
will
suffice; if
it be
fish
in
done, is to
if it separates
thickest
part;
"
the
salmon
tbe
it upon
Garnish
the
with
is to be
the
Place
served,
fish-plate,and
parsley.
Prepare by boiling a
"
a
transversely across
be kept hot.
draining, may
napkin, lay
the
plenty of
small tity
quanfish
let it boil
of
whether
and
ter
af-
with
the
of
should
be tried
fi-;h-strainer
the
on
a
cooked
soon
addition
firmness
bone
fish, while
hite
upon
Broiled
this
be too
kettle
salmon, fifty miimtes
be allowed.
may
the
the
fish-plateupon
the
"
ascertaining
between
readily, it is done;
cooked, lay it
salt
the
to
of
pounds
when
a
of
add
minutes
knife
a
pass
will
criterion
best
fish cannot
be put into
handful
a
vinegar
This
"
it should
being caught;
cold
been
place
time
short
a
tle
lit-
done
take
it from
the
mint; when
fire and
of
butter
with
a
chop all together fine,mix
piece
fish down
and salt; cut your
the back
it,a dust of flour, pepper
and
this stuffing: oil your
fillit with
gridiron and oil j^our fish;
fennel, parsley
broil
To
then
over
Cook
covered
a
and
clear
Shad-roes."
and
pan,
slow
fire.
First, partiallyboil them in a small
fry in hot lard,atter covering or ling
sprink-
then
flour.
with
Fried
Eels.
Time, eighteen or twenty mmii^es"
Prepare
and
eels,wipe them
thoroughly dry,
dredge over
them
little flour; if large, cutthem
a very
into pieces of about
four inches
in bread
with
over
long, brush them
dip them
egg,
in hot
be
fat.
If small, they should
crumbs, and
fry them
curled around, and
fried,being flrst dipped into egg and bread
Serve
crumbs.
them
fried parsley.
up garnished with
and
To
wash
"
the
Bake
a
Shad,
and
strew
or
Bass."
Clean
it
the
lightly with salt, and let it lie a few
wash
it slightly with
it, season
Cayenne pepper
it
brown.
a
fry
gently
light
Prepare a seasoning
pounded cloves, parsle}^,Cayenne
pepper
sprinkle
then
P"ock-fish
it
over
and
in
deep dish, and set it
the dish, the juice of
the
fish ; let it stand
in the
a
oven
lemon
to
made
bake;
thick
an
to
tiour.
a
with
fish
fully,
care-
minutes;
and
salt,
crumbs,
of breadand
Put
salt;
it in
large fish,put
loaf sugar,
a
in
one-"
the
small
allow
one,
in
and
frequently
portion
pro-
garnish
lemon.
To
Fish-balls."
Halibut
Fresh
a
baste
ingredients;
same
sliced
with
; to
catsup
tomato
teacupf 111 of
half
COOK.
TO
HOW
22
of
but
pounds of boiled halithe
fish
potatoes;
two
hot
mashed
quantity
picked in small pieces; add butter the size of an egg, a
mix
them
salt, and two
eggs;
teaspoonful of powdered
sugar,
flat
and
when
the
round
weather
into
them
balls,
well, make
be
stand
over
night, but in summer
they must
is cold they can
kettle of
Have
a
in the morning.
boiling-hot lard, put
made
untiljthey are a nice light
in only a few at a time, and boil them
the fat,
If the lard is not quite boiling, they will soak
brown.
black.
out
and
if too hot, they will come
the
double
add
be
must
Halibut.
Stewed.
"
Put
"
into
half 'a
stewpan
a
pint of fish
of vinegar,
and
of mushroom
one
tablespoonful
onions
in
cut
bunch
of
a
good-sized
quarters,
catsup,
of
and
and
half
clove
of
a
a
garlic,
pint
sweet
herbs, add one
and
hour
a
quarter, strain it off clear, put
an
water; let it stew
of a fine halibut, and
shoulders
until
and
stew
into it the head
broth,
a
two
Sun
with
of
a
Large
split the fish down
more
small
floured
little butter, or
in
in egg,
and
sprinkled
than
two
they
are
minutes
to make
Let
them
done.
till they
"fire,
the
a
a
dipped
when
in
pretty
are
Whole."
Fish
nearly
the
to
Cut
off
tail; prepare
head
the
a
and
dressing
of
and
with
little water.
a
salt, moistened
it together
with fine
dressing, and bind
fish
the
on
a
grate, or a bake-pan, or a
tape; lay
butter, pepper
fish
Fill the
cotton
first
with
other
or
shaken
fat.
Bake
bread,
serve.
Minnows,
sieve, before
hair
a
on
from
To
take
color,
brown
nice
a
be drained
free
may
crumbs.
scarcely
will
They
them
be
they
fine bread
and
dried, and
fried, either
be
then
cloth, and
may
or
fat;
boiling
and
cleaned
well
be
flour
Smelts,
Fish,
Frost
Fish,
fish, must
and
butter
with
thicken
tender;
cord
or
and
dripping-pan,
Baste
butter.
hour.
Serve
oyster
sauce.
this
with
around
pour
A
frequently.
with
the
gravy
it
little water,
and
melted
fish will
bake
in an
a
good-sized
of
the
fish,drawn
butter,
or
pieces of pork and fry brown;
each
cut
by layers in your
piece into several pieces, place them
and
add
salt
pork fat, sprinkle a little pepper
cloves, mace,
bits
sliced onions; lay on
if
of fried
pork,
choose, and
you
soaked
in cold
water
crackers
then
turn
cient
on
water;
just suffito cover
them, and put on a heated
bake-pan lid. After
mix
two
minutes, take up the fish,and
stewing about
twenty
little water, and
stir it into the
a
tea-spoonf Ills of flour with
and
little
and
adding
a
butter,
spices
catsup,
gravy,
pepper
Chdwder.
"
Take
thin
some
"
also, if
Clams
you
and
the clam
choose.
blackshould
Cod
fish
be cut
are
and
bass
make
tolerably good.
rejected.
off and
the
The
best
har^
chowder.
part
of
HOW
OYSTERS,
it
set
smoke,
or
on
and
turn
Put
some
them
it,and
on
table
of
clean.
in
the
Oysters.
tin
some
Time,
"
ter,
but-
not
ters
oys-
a
fork
let them
to
burn.
Lay
the oysters
Send
them
to
dish.
a
from
the
side, take
pepper.
whole
Put
oysters.
in the
the
bake
and
in
quick
a
have
with
a
any,
then
put
bread,
and
oven.
add
well, and
butter
a
tart
some
thin
shells
again
whole
face,
sur-
shells
their
in
or
add
little of the
the
over
them
ter
But-
"
small
fill your
to
bread-crumbs,
Serve
hour.
an
not
oysters enough
thickly
Pepper the
from
liquor kept
of
quarter
slices of butter.
or
dish.
Brown
with
them
kitchen
brown
Pie.
of
Line
"
the
crust, which
oysters
would
be
time
with
to
the
the
before
for
Wliile
Lay
puff paste.
support
bake
required
cooking
the
the
paste
is
Stew
the
upper
oysters
paste,
baking,
liquor, and, having strained,
hard
and
either boiled
grated
egg,
in breadcrumbs.
rolled
a
piece of butter
their
the yolk of
thoroughly, and
Season
fine
top,
and
on
ovei'done.
it with
beaten
the
over
Take
oysters.
with
dish
deep
lay
must
you
in the
as
the
a
size
same
put in,
px'epare
thicken
hold
scallops.
your
plate
not one, make
If you
have
it over
closely enough to
salamander.
a
red-hot, and
shovel
Oyster
or
of
a
then
are
Place
one
careful
scallop-shells,or, if you
in
a
layer of grated
Strew
dish.
the
on
bottom
slices of butter, and
Cover
dish.
them
a
fresh
hot.
Scalloped
the
bars
See
oysters.
with
coals.
slightly with
them
season
done
when
other, being
butter
the
wood
hot
bright,
and
the
on
fresh
Rub
finest
and
largest
clear, steady fire,entirely clear
a
bed
a
the
is very
over
gridiron,
the
on
Take
gridiron
your
and
SHELL-FISH,
AND
CLAMS,
Dysters."
Broiled
that
3B
COOK.
TO
and
mace
nutmeg.
whole
the
done.
till well
minutes, or
Carefully remove
the
the
out
pie; take
plate; put in the oysters,
send
with
to table, hot.
their gravy;
and
replace the cover,
like
the
If you
pie dryer, put in only half the liquor. You
make
flowers
of strips of the paste, and
garnish the cnist.
may
for
five
from
cover
To
the
juice, put
Then
100
to
teaspoonf
add
half
a
the
the
the
between
one
a
Oysters."
Stew
Time,
some
thumb
and
finger
pound
oysters
add
half
pint
a
for
Mier
minutes."
oystere
ul of flour ; stir
cream
ten
into
ten
to
of
get
rid
butter
minutes
pouring
and
salt water,
off
each
pass
of the slime.
rubbed
with
up
till done, then
it to
wise
boil, other-
or
of cream,
but do
not
permit
salt and Cayenne
will curdle; add
pepper
to the
taste.
To
Fry
pepper
Oysters.
and
which, fry
careful
"Make
salt,and
them
that
in
they
a
thick
batter
dip the oysters singly
dripping or lard in a
stick
do not
together.
of eggs, milk, flour,
in the batter ; after
frying-pan, being
A
sauce
may
be
24
HOW
flour
and
the
of
used, composed
COOK.
of
hquor
seasoned
and
butter,
TO
the
with
with
oysters, thickened
Cayenne
and
pepper
tle
lit-
a
catsup.
Lobster
Patties.
Time,
"
minutes.
tiventy
Roll
"
the
out
of
about
inch thick, take
hen-lobster
an
a quarter
a
meat
from
the
tail and
boiled, pick the
claws, and
little of the inside
a
chop it fine, put it in a stewpan with
into
mortar
until
a
pounded
quite smooth, w ith an ounce
spawn
the same
of butter, half spoonful of cream,
of veal
sence
esgravy,
lemon
of anchovy,
and
juice, Cayenne pepper
salt, and a
puff paste
already
flour
tablespoonful of
the patties, and
Clam
much
batter
To
wheat
clam
then
in
when
done
Make
a
together,
Crab
and
and
the
Lobsters
lobsters
Put
to
them
from
half
and
wipe
with
the
the
buttered
a
shells
twenty
than
and
so
as
then
hot
a
for
out
hold
Procure
Green
lobsters
not
to
in
bruise
the
hour,
the
Hen-
about
them.
or
boil
cording
ac-
more,
be
crabs
gi-ated bread
in
done
or
it gives them
be
salt
pork
a
much
with
on
a
dipped
must
cracker
which
body
the
crumbs,
has
better
a
dish
in
and
been
flavor
lard.
Peas."
dishes
may
Split
pieces ornamentally
shell
frying-pan
meat.
This
pieces.
Soft-
the. purpose;
or
many
should
be sent
fore
be-
salt,and
some
an
salt,
and
alive.
in and
spawn
a
size.
Chop all
to the
brown
crabs.
of two
meat
the
have
put
for
them
body.
and
the
VEGETABLES
to
Boil
according
claws
and
alive,
crabs
salt.
of the water
out
done, take them
Before
shells.
they are quite cold, rub the shells
Take
crack
the
cloth.
off the large claws, and
Crabs."
into
butter
the
some
When
size.
Soft-Shell
fried
let them
the
they
as
tail lengthwise,
in two
knife.
Place
the
whole
of
and
garnish with parsley.
egg:,
Drop the batter by
fry gently, turning
minutes,
from
and
thrown
half a9
Make
the
beaten.
clams.
with
shell will
best,
carefully,
beaten
well
egg
boiling water, along with
hour
to three-quarters of
an
to
one
Procure
along
Cold."
be
in
one
small
them.
side.
meat
crab
the
are
fill
minutes,
it with
crumbs
of bread,
pepper
Put
all this into the
shell,and
mix
fii'e. A
and
Pie."
the
little butter.
a
five
twenty-five
lai-ge divide
gill of milk,
or
are
with
star in the
one
in boiling water,
hour
or
quarter of an
cold, pick
clams
boiling lard;
on
them
When
it stew
large
the
flour
liquor,
and
tablespoonfuls
twelve
shells; if
gills of
smooth,
them
Take
"
their
of the
Let
water.
serve.
Fitters.
from
clams
two
Mix
and
A
of
to the
ETC
delicious
a
more
table
vegetable, a
substantial
green
;
no
dish
grateful
nature.
looks
accessory
Green
peas
less tempting
Rather
Potatoes."
Boiled
Fried
the
Remove
Potatoes."
parboil the potatoes;
than
more
and
them
lay them
cold
table
with
to
skin, flour
fire-,seud them
off the
pare
a clear
COOK.
TO
HOW
26
peel
on
gridiron
a
fresh
from
over
butter.
uncooked
an
it has been
thoroughly washed, cut the
with
in a pan
fresh
some
thin slices,and lay tbem
the
them
other
cne
gently a clear brown, lay
upon
dish, and send to table as an enfre mets.
After
to.
potainto
potato
butter; fryin
small
a
Wash
and clean the spinach thoroughly
boil it in salt and
the water
water; press
tirely
enit
fllie
out of it,and
A
as
as
powder.
chop
quarter of
before
with
hour
an
serving, put it into a saucepan
a
piece of
mixed
with
half a tumblerbutter
ful
a tablespoonful of flour and
Cook
To
from
Spinach."
grit, then
of
simmer
boiling water,
fifteen
salt, pepper,
some
Serve
minutes.
with
and nutmeg, and
hard-boiled
eggs
it
let
the
on
top.
Sweet
but
Potatoes.
select those
When
fried
is to
Them."
then
place
hour
to
To
them
Roast
Young
k
be
from
skin
butter.
time
cut
them
Prepare
hot
ashes
half to
Wash
Put
them
from
size,boil them
done, and put over
when
Beets
are
as
wood
a
very
nice
steam
other
as
cut
way
tatoes.
po-
in
slices,and
to
keep
them
them
wipe
will take
from
dry;
balf
an
size.
for
baking,
fire,or
three-quarters
Boiled."
them.
of
and
They
to their
cut;
together.
nor
cook
boiled.
than
oven.
pared
size, to
clean
them
a
Them."
in the
scrape
to their
the
in
Beets
nor
Wash
baked
or
quick
hour, according
an
them
take
roasted
better
are
Bake
To
They
neither
of
nearest
are
and
let them
done, pour off the water
half boiled, then
They are sometimes
in sweet
drippings, or butter. The best
in dry sand.
bury them
These
cook
should
They
"
that
of
an
in
and
either
Dutch
a
hour
oven.
to be done.
them
clean, but neither
very
in boiling water, and, according
hours.
two
to
Take
off
one
them
baked,
but
salt and
pepper,
require
much
a
a
little
longer
to cook.
How
to
Boil
to
forty minutes, according to size.
Greens
be pressed between
may
Cabbage."
off the stalk and strip off the
outer
leaves ; quarter and wash
them
in plenty of water,
and
leave them
to soak, top downwards,
with
little salt in the
a
Put them
into
water, for an hour or two.
plenty of boiling
with
handful
of
bit
of soda, and
salt and a
boil
a
water,
good
them
till the stalk feels tender.
Cabbage requires boiling from
twenty
colander.
To
Dress
Cauliflowers."
pieces, which
is
absolutely
Cut
Having
Drain
two
picked
through
plates.
them
into
a
small
in order
the
to remove
necessary
this vegetable abounds, wash
it thoroughly in
several
let it lay to soak
for half an
hour
before
waters, and
dress
it
into
it,
rut
of boiling water, with a
a saucepan
you
slugs
with
which
to
HOW
salt,and
of
lump
colander,
and
take
serve
to
prefer
may
then
see
the
to
when
tender
27
it will
it up with
them
brought
chance
done; let it drain
be
Some
butter.
melted
in
a
persons
they must
whole, but
the
flower,
caulibeing helped, along with
to
would
be suflScient
insect, which
if
stomach;
besides,
properly boiled,
of
unsightly
some
COOK.
table
to
disgust the least delicate
laid
and
carefully in the dish, the pretty
appearance
destroyed by its having been
vegetable is by no means
of
the
divided.
thick,
the
to remove
lay for several
To
bitter taste.
a
fry it put the slices in the frying-pan with
side
is
done.
small
of
and
them
turn
when
one
quantity
butter,
Stuffed
Be sure
that they are
thoroughly cooked.
egg plant is
it in
Peel
cut
the
sometimes
fried.
to
whole,
plant
preferred
Then
the
side
inout
water.
two, and let it lay in salted
scoop
of bread, salt
crumbs
of the plant, chop it up fine, mixing
hollow
the
and
butter
with
return
it
to
plantit; fry it,
egg
bake
awhile
in an
join the cut pieces together, and let them
Egg
Plant."
Cut
egg plant in slices nair
in salted
hours
water,
the
let it
and
Inch
an
oven.
Asparagus.
and
them
scrape
Cut
"
hour
an
a
into
to
in
in
in the
French
will
be
strain
salt and
about
of
quarter
with
up
the agus
aspar-
and
ends
two
throw
two,
and
into
them
plenty of boiling
soft, which
they are
or
minutes,
twenty
hour
an
the
into
When
of
sieve,
a
off
in
them
little soda.
Squash. "Cut
thin as possible;
the
and
and
it
them
serve
with
boil
a
boUed,
tender
one
and
put
one
hour;
quart
add
of
some
boil
or
mash
Summer
Time
cobs,
pieces, take
m
steam
well, then
Succotash."
When
Cut
put
quarter
through
press
little sugar.
very
way
; if extremely
corn
them
and
them
cut
and
a
a
a
them,
take
tpuder
Beans."
split and
water,
Bare
'rain and
from
a
it; let
ter
but-
melted
boat.
a
as
from
the
remove
Scarlet
clean
in
Winter
take
manner".
then
them
in
When
long;
dles;
in bun-
plenty of salt in
will
they
inches
tie them
water;
with
water
minutes.
same
or
with
water
cold
five
or
lay
well;
string,
slices of
toast
inwards, on
pi"eviously
is
with
melted
butter.
Sea
kale
liquor. Serve
the
string them,
of
four
dish, heads
a
dressed
pan
into
boil"
a
them
dipped
a
to
twenty
slice; drain
about
them
boiling
quickly
come
heads
throw
put them
them
the
with
until
squash
hour
and
a
in
just
then
Lima
cream
beans,
or
be
not
remove
be
may
need
the
soft
tender,
and
salt
water
and
the
and
same
pared.
half."
the
cooked
and
seeds
butter, pepper,
they
cobs
the
out
off the
Cut
enough
to
corn
cover
put in the
boil thirty minutes.
cobs
milk, salt and
and
butter.
TO
HOW
COOK.
EGGS.
The
boiling of eggs is a very
simple operation,
The
but is frequently ill-performed.
following is the best
of hot
into
the
Put
a
water, just off the boil.
pan
egg
Eggs.
Boil
To
mode:
"
"
When
in
put
3^ou
the
lift the
egg,
instant
in your
handjfor an
the shell, and
from
two.
or
the
so
from
hold
the fire and
pan
This
will allow
the air to
will
egg
cracked
be
not
it
cape
es-
ing.
boil-
in
fire
the
minutes
again, and boil for three
if the
be quite fresh, or two
minutes
and
a
or
half,
egg
more,
has
been
be
time.
hard
for
to
if the egg
used
kept any
Eggs
be
other
and
salads
and
dishes, should
put into cold
water,
hour
after
to
the
boiled
for a quarter of an
the
water
comes
Set
the
In
boil.
Poach
To
Eggs.
fill it about
clean,
not
the
it
Break
gently
this
without
and
cup
the
in
boiling point,
is the
eye
which
lie
freely
spread
the
sets
in
or
to
egg
the
yolk
knack
slip
a
ragged.
to
the
enter
certain
a
be
water
dress
the
its
retain
cup
extent,
If the
to
must
in doing
become
water.
is sufficient
guide; the
to
salt in-
some
is
little water
a
minute
one
best
There
water.
egg
Put
separate tea-cup, and
a
to
frying-pan, and
be perfectly
or
water
it.
upon
into
allowing
egg,
to
egg
the
the
causing
it is allowed
the
into
dirt
or
till the
off
taken
saucepan
Let
the
water.
each
consists
get below
about
but
the
way
before
of
be
not
shallow
a
full
should
particle of dust
a
water.
good
Take
"
half
from
A
shells
the
this case,
cold.
are
eggs
on
pan
egg,
liquid
state.
Omelettes."
that
the
take
omelette,
in
add
basin;
a
to
six
of eggs,
composed
are
direct
fancy may
common
fork
Omelettes
flavor
and
and
eggs,
beat
little salt. .Next
a
enrich
and
a
For
w^ell
them
take
anything
them.
little
a
with
a
finely-chopped
or
ounces
parsley, finely-chopped eschalot
onion, and two
all
of butter
and
mix
cut
into small
with
the
this
pieces,
egg.
Set a frying-pan
the fire with a piece of butter
in it; as soon
on
in the omelette,
is melted, pour
and
continue
the butter
to
as
stir it till it
dressed
be
it
dish.
on
a
Egg
boil
eggs
in
yolK
of
a
them
watez*,
and
they
turn
(for made
the
eggs.
until
mortar
four
make
of
appearance
it carefully, and
sufficiently when
dressed
Balls,
to
which
side,
one
on
It will
the
assumes
raw
bind.
"
eggs,
Roll
then
add
may
be
dishes
Pound
it is
or
the
them
to
required.
into
any
dress
it
soup.)
When
the other.
on
Serve
Time, twenty
"
hard-boiled
small
made
cake.
lightly browned.
smooth; then
very
little salt, and
a
a
them
firm
a
mix
dust
of
yolks
with
or
so
them
of
balls, boil
dishes
or
utes
min-
eight
flour
them
soups
the
to
in
for
HOW
20
COOK.
TO
DESSERTS.
To
Floating
Make
they
Scald
Islands."
fully ripe, pulp them
are
apples
tart
any
through
sieve, beat
a
fore
bethe
of tvs^o eggs with sugar, mix it by degrees with
the pulp
whites
all
color it
it on
beat
and
or
raspberry cream,
together: serve
with currant
jelly,and set it on a white cream,
having given
and
it the flavor of lemon, sugar
wine, or it can be put on a
custard.
Plain
Pudding."
Bread
of any
of bread, either
scraps
them
a pint and
on
pour
Let it stand until the water
well.
mash
smooth
the bread
with
the
odd
and
small,
three-quarters of a pound
crust
or
crumb; cut them
half of boiling water
to
a
Weigh
is cool ; then press
back
of a
spoon.
Add
to it a teaspoonful of powdered
to
ginger, moist
sugar
rants.
curthree-quarters of a pound of picked and cleaned
sweeten,
Mix
well, and
lay in a pan well buttered; flatten it
down
'^pith a spoon,
lay some
pieces of butter on the top, and
soak them
it out, and
in
bake
moderate
a
Serve
oven.
hot.
rime,
/lortrs.- Half
apint of
a
teaspoonfuls
soda, one
to
a
flour,sifted,
batter,
thick as cup cake; put mto
pudding-boiler, half full,to allow
for swelling; boil steadilyfor three hours; eat with or without
Times
Hard
Pudding."
molasses, half
teaspoonful of
three
of
pint of water, two
with
salt; thicken
sauce.
Baked."
Custard,
Boil
when
cold, take
and
whites, a little rose
and
wine, nutmeg,
sugar
and
bake
in china
them
Lemon
Custard.
the
grate
cream
it the
over
Apple
and
have
and
to your
of
two
little
well
them
namon;
cinthe
white
together,
the
a
yolks of ten eggs, beaten, strain
boil the juice of
pint of cream;
the rind
of
cold strain it
it
into a dish,
boils,put
mander.
it with
brown
a sala-
one
it almost
lemon, and
; when
Pare
few good-sized baking apples,
a
divide
it
into as many
some
pieces as you
paste,
from
apples, cut two rounds
apple
each, and put an
each
piece, and put the other over, join the edges, tie
in cloths, and
boil them
hour.
one
"
roll out
under
them
Apple
Dumplings,
Baked."
but
instead
of tying them
dish, and bake them.
Suet
one
taste; mix
and
mace
cups.
eggs; when
rind of a
Dumplings.
with
cream
eggs, leaving out
orange-flower water, a
with
them, and whip them
two
lemons, sweetened, with
into
of
four
Take
"
pint
a
Pudding."
pint
of milk
in
Make
them
cloths, place
water,
one
egg,
them
directed
in
a
above;
buttered
pint of chopped suet^.
beaten, one-half teaspoon-
Three-quartersof
or
as
a
now
30
COOK.
TO
flour
enough
salt,and
from
a
enough to pour
spoon.
cloth, and boil three hours.
raisins added, and
with
a few
to
ful
stiff batter, but
Kiake
a
thin
Put
into a bowl, cover
with
a
The
made
little thinner,
a
same,
baked
in a well-greased dish ii
excellent.
two
quarts of boiling water,
of
stir six heaping tablespoonfuls
meal, a little salt,and a piece
When
size of an
the
three
of butter
nearly cold, add
egg.
of
and
well-beaten
or
eight
tablespoonfuls
molasses,
sugar
eggs,
Pudding.
Man's
Poor
taste.
spice to
and
Into
"
Blancmange.
Arrowroot
"
Mix
tw^o
of arrowroot
thick batter; boil
until suflSciently
ounces
milk
into a smooth,
a large cupful of
three
laurel
leaves
pint of milk with
then
strain
milk
into
the
a
flavored,
jug and
it
add
constantly ;
arrowroot, stirring
sugar
with
one
it
over
brandy
a
clear
a
cold
of noyeau,
or
place,
out
on
in
or
and
very
and
thick
; add
garnish
One
"
it with
taste, and
to
tablespoonf
a
cup
mixed,
citron
fruit
or
suet, one
one
it
raisins, one
one
sweet
cup
a
Pudding.
fully
care-
flowers.
cup
egg,
stir
ul of
Set it in
teaspoonful soda, three
teacup molasses, one
little
half
salt.
Boil
three hours.
Serve
a
flour,a
cups
hard
or
liquid sauce.
Plum
the
over
it into an
oiled mold.
pour
When
have
it.
firm, turn
you
Pudding.
currants
milk, half
and
ice, if
dish,
a
Plum
Cheap
cup
fire until
it
pour
and
with
A pint of bread
them
over
crumbs;
pour
Then
pint of boiling milk and let it cool thoroughly.
stoned
add
one-half
one
raisins,
pound
pound
currants, one
tablespoonf ul of butter minced
fine,one tablespoon ful of flour,
small
one
meg,
tablespoonful of sugar, one
teaspoonful cloves, nutand cinnamon,
each; five eggs, beaten light. Flour your
boil
fruit
before
three
Eat
hom"s.
hot
with
mixing, and
brandy sauce.
"
half
one
Indian
meal"
that is,
pound of Indian
until
have
stiff;
it,stirring
ready one
boiling
pour
molasses
stir
it
and
add
and
one
in,
pint
pound chopped suet;
one
ounce
ground ginger; bake in a greased tin in a slow oven;
Pudding."
Scald
water
takes
about
two
hours
Old-Fashioned
quart
well
bake.
to
Boiled
of
milk
Indian
boiling
sifted,a teaspoonful
puet, if you
stir in
Pies."
Take
cinnamon,
grated.
pint
salt,a
a
a
cup
To
Pudding."
Meal
and
half
of
cloth,
Indian
of
molasses,
not
one
meal,
chopped
allowing
room
hours.
equal weights of tender roast beef, suet,
have
been previously pared
apples which
their
[)Owdered
emon-peel, and citron,
and
a
tight in
boil four
currants, raisins,and
and cored, with
half
blanched
of
like; tie it up
for it to swell, and
Mince
one
on
weight of soft sugar,
equal quantity of candied
an
a
little
Chop
the
salt,and
meat
and
twelve
the
one
orange
sour
suet
of
ounce
and
almonds
separately;
TO
HOW
and
wash
with
mix
pick
raisins,and chop
ingredients very
them
all the
minced
having
peel;
together, adding
51
the
currants, stone
the
and
the
them
COOK.
fine,
nutmeg.
a
of the apples,cutPie.
Pare
and
take out the cores
Apple
ting
each apple into four or
their
to
pieces,
eight
according
size.
Lay them
neatly in a baking-dish, seasoning with brown
and any
spice, such as pounded cloves and
cinnamon,
sugar,
A
little quince marmalade
gives a fine
or grated lemon-peel,
with puff paste.
flavor to the pie. Add
a little water, and
cover
"
Bake
for
hour.
an
Pie.
Take
the
Cut
off
of the
rhubarb:
strip
Line deep
thin
slices.
skin, and cut the stalks into
thick
a
plates with pie crust, then put in the rhubarb, with
each
of
of
little
lemon
to
rhubarb--^,
layer
grated
layer
sugar
it
a
peel improves the pie. Cover the pies with
crust, press
down
prick the crust
tight upon the edge of the plate, and
with
fork, so that the crust will not bui-st while
a
baking, and
let out the juices of the pie. Rhubarb
should
be baked
pies
It will
do
about
to bake
them
not
an
hour, in a slow oven.
cooks
before
it into
stew
the rhubarb
making
quick. Some
used
without
stewing.
pies, but it is not so good as when
Rhubarb
"
tender
stalks
off the
CocoANUT
Pie."
grate the white
Let
it boil
part, mix
slowly eight
or
allow
a
grated cocoanut
of
sifted
white
spoonfuls
fine, two
pounded
The
nutmeg.
froth,
then
cocoanut,
the
cracker
plates
as
glass of wine,
of
a
four
small
tablecracker
melted
should
of
lining and rim
the plates.
Pies."
melted
Boil
and
sift
it is about
of
half
butter, and
be beaten
together to
with
a
the
sugar.
Bake
puff paste.
them
as
a
soon
good, dry squash, thin it
consistency of thick milk
this add
quart
butter, nutmeg,
quite sweet
sweeten
milk, eight eggs,
a
sugar,
spoonfuls
and
milk
until
To every
boiling
of
a
into
Squash
of
quart
a
sugar
eggs
Put
the wine
stirred
in.
them
into the milk
and
which
should
be first allowed
to get quite cool; add
and
the
whole
into
turn
nutmeg, and
deep pie-
with
turned
the brown
part of the cocoanut;
it with milk, and
fire.
the
set it on
To
minutes.
ten
a
pound of the
with
ridge.
por-
three
great spooneggs, two
fuls
(or ginger, if you prefer,) and
Bake
in a deep plate, with
an
nndercrust.
Pumpkin
Pie.
"
Cut
the
pumpkin
into
as
thin
slices
as
ble,
possi-
and in stewing it, the less water
better ; stir
use, the
you
that
it
shall
cooked
and
not
so
burn; when
tender, stir in two
strain
pinches of salt; mash
thoroughly, and then
through a
hoi add
a
sieve; while
tablespoonful of butter; for every
milk
measured
quart of stewed
pumpkin, add a quart of warm
and
four eggs, beating yolks and
whites
separately; sweeten
with
white
cinnamon
and
and
to
a
taste, and
nutmeg
sugar
saltspoon
your
of
ground
pies,itshould
ginger.
be
Before
scaldinghot,
putting
your
pumpkin
in
TO
HOW
S3
COOK.
six eggs, sweeten
Beat
Pie.
a
quart of
stick
of
and
boiled
a
cooled;
that
cinnamon,
be boiled in it.
of lemon-peel should
Sprinkle in a
Custard
"
been
has
rich
or
milk,
bit
a
ful
salt-spoon-
and
the
a
of salt, add
grated nutmeg, stirring the
eggs
with
two
line
whole
plates
good paste, set them
m
together;
then
the
in
to harden:
and
five minutes
the oven
custard,
pour
bake
twenty or tvienty-five minutes.
Boil
Pie.
three
lemons
Maringue
until they are
to penetrate
for a straw
the
them
rind; mash
up
of powand
half
fine with a tablespoonful of butter, one
a
cup
dered
the yolks of six eggs;
and
make
a thin
crust, put
sugar,
and
bake
of
in the mixture
it; when
cool, beat up the whites
and
of
and
the eggs with
one
a half
powdered
cups
sugar,
Lemon
"
enough
soft
the
it over
spread
Take
Pie."
Tomato
teaspoonful
pie;
brown
six
flour,and
it
or
sugar
nice
a
eight tomatoes,
two
Crust
top
to taste.
Wine
pint
of
grated
Let
one
bottom.
Sauce."
to half a
Tnne, five viinutes." Add
four spoonfuls of white
wine, the
and
sifted.
lemon, and the sugar pounded
with
plum, bread, or boiled batter pudding,
good melted
rind of half a
boil, and
it
lemons,
and
ETC.
SAUCES,
White
color.
butter
serve
etc.
Parsley
Sauce.
Time,
"
parsley thoroughly,
then
half
press
or
a
less butter
tlie hot
the
well
water
out
of a pint of
less parsley, of
butter.
quarter
the
melted
Apple
six
Sauce.
or
boil it for six
minutes.
seven
"
Wash
the
minutes, till tender,
chop it very fine ; make
butter, as required, (the
it gradually with
course), mix
or
seven
of it;
melted
Pare, core, and slice some
apples, put them
little water
into the
to
them
from
prevent
saucepan
burning, add a little lemon
peel; when
suflBcientlydone, take
the latter,bruise
out
the apples, put in a
bit of butter, and
it.
sweeten
with
Bread
an
"
a
onion,
break
Sauce,
and
for
simmer
the bread
into
the hot milk
hour.
Then
beat
Roast
it in
Turkey
a
pint
or
of
Game.
new
"
milk
Peel
and
slice
until tender;
it into a
small
stewpan.
it close, and
let it soak
for
it up smooth
an
with a fork, add the pounded
of butter; boil it up, and
salt,and an ounce
cayeime,
mace,
it in a tureen.
The
serve
onion
be taken out before
must
the
milk is poured over
the bread.
Strain
pieces, and
over
it,cover
put
llglitlyin
dry them
and
COOK.
TO
HOW
34
napkin; from
clean
a
the
lobster
take
mince
the remaining
parts very
out the coral or red meat, and
the
A'olks
of four hard
boiled
fine
with
coral
the
Mash
fine.
and
all
mixed
little sweet-oil, mustard,
salt,
pepper,
eggs, a
with
moistened
vinegar; incorporate this mixture
well, and
thoroughly with the meat; put it on a dish ; sprinkle the whole
minced
lettuce
with
and
beef
flour, and
with
Taken
Time, two hours.
pound
sheep's melt, cut it into slices,dredge them
in hot
lightly in butter; then pour
fry them
Graa^.
Brown
Cheap
A
of gravy
fine.
ver}^
"
"
a
and
Add
water.
salt, a
a
seasoning of pepper
into
cut
Set
the
slices.
stewand
of
a
celery
piece
onion,
Skim
two
let
stew
for
hours.
the
and
it
over
fire,
slowly
pan
of
and
it
strain
add
set
a -spoonful
it well;
by for
catsup,
it;
quite
a
pint of
small
use.
Sattce.
Mushroom
enough
water
to
Stew
"
drain
them;
cover
teacupful of mushrooms
one
them,
use
a
in
seive; add
just
one
little
salt and pepper;
stew
over
a
good fire until it
nutmeg,
mace,
cold
a
teaspoonful of flour with
begins to thicken, then wet
Serve
in
it
and
stir
in
until
it
boil.
to
a
saucecomes
a
milk,
boiled chickens
rabbits.
or
boat, or pour over
of
teacupful
Sauce.
Mint
and
vinegar
it stand
tablespoonfuls
some
green
of the
butter, with
of
mint
and
in
sugar
before
fifteen minutes
then
sauce-boat,
a
a
mint
it fine; for
add one
even
add
the
chop
tablespoonful
chopped
and
a
wineglassful of cider
sugar
teaspoonful of
the
Take
"
heaping
every
three
milk,
vinegar; put
mint; let
serving.
PICKLES.
Pickles
Green
three
quarters
of mace,
mustard
of
put in a jar.
of
Daily
for
a
pound
quarter
ounce
seed,
of
Use."
may
A
salt, quarter
of
ounce
simmered
You
i
throw
of
gallon
pound
of
vinegar,
ginger, an
Cayenne pepper, and an
in
wlien
vinegar, and
fresh
in
vegetables when
ounce
cold
j^ou
choose.
Pickle
To
rootlets;
with
cold
a
coarse
boiled
Chow-Chow.
lialf
two
a
Wash
Beet."
boil
do
not
cut
off any of the
the outside
a
jar, with
off
tender, peel it, or rub
cloth, cut it into slices,put it into
and
ginger.
vinegar, black pepper
"
peck
A
peck of tomatoes,
of
onions,
quarts of mustard
ot sliced
it, but
it
bake
or
tomatoes,
seed.
then
two
quarts of
green
pers,
pep-
cabbages cut as for slaw, and
Have
a large firkin, put in a layer
of onions; next
of peppers,
one
two
one
lastlycabbage; sprinkle over
some
of
the
mustard
seed,
re-
peat the layers again,
above
quantity.
two
with
boiled
the
It stand
l^et
and
stand
you
bell
1 he
To
is
any
Pickle
They
Red
salt
it, and
cover
hours, put
It in
it all up
cabbage,
tUe
To
it
may
with
cucumbers-
a
the
Cut
it with
another
colander
to
them.'
with
be
gathered
do
not
quire
re-
like mangoes.
stuffed
cabbage
dish, sprinkle
large
a
on
dish
drain,
in
across
very
handful
good
a
; let it stand
and
then
lay
of
twentyit in
the
little
Let
Cucumbers."
and
gatbej-ed,
from
free
spots;
bear
to
strong enough
well, and then
for twenty-four
water,
be
seeds!
the
extract
sufficient
to cover
it, a
wine
vinegar
with
in whole,
one
allspice, and put them
nyworth
penwhole
bruised
cochineal
fine, and
some
pepper
till cold, then
it over
together, let it stand
pour
and
tie the jar over
leather.
with
Pickle
skim
first
and
cloves
of
boil
cucumbers
as
manner
same
white-
lake
mace,
in the
Cabbage."
slices, lay
jar.
a
firkin
the
jar
by being pickled
improved
It should
the best for pickling.
Peppers
signs of turning red.
spice.
over
into
"
fiery,
very
in the
same
put
be
thin
tour
into
whole
turn
and
firkin
iutq. the
the
much
pepper
any
them
never
are
it shows
before
alum
of
little bag
a
turn
pour
minutes:
use.
done
are
like
tomatoes
but
future
These
not
should
Feppers
then
in
the
up
bit
a
'
for
away
do
five
boil
and
it well
skim
used
with
vinegar
allspice tied
hours,
let it
and
Peppers."
It
vinegar,
have
you
of
of
two
twenty-four
kettle,
large
and
until
on
so
gallon
a
cloves
of
ounces
aud
Boil
35
COOK.
TO
HOW
It
it
pour
your
cucumbers
then
make
be
boil
an
egg;
on
the
cucumbers,
salt
and
pickle
and
of
the
up
fresh-
small,
pickle
a
and
them
stir
vinegar,
in a
them
out
colander
hours; stram
best
cider
them
wine
well
the
with
a
or
cloth; take
boil
and
ginger,
race
nutmeg,
cloves, mace,
pepper
tbem
together,
down
dry
and
up
soon
as
cold
tie
To
tew
they
a
on
Pickle
begin
to
bladder
turn
It in
and
cloves, spice,
brass,
with
color, put
little
a
jars,
into
salt-
as
when
and
leather.
or
put
in
cucumbers
their
OxXiONS.-Peel
moinents;
boil
the
put
turn
it
on
boil
and
pepper
your
in milk
them
salt
onions,
and
uito
water
gar,
vine-
your
and
them
cover
tignt.
i.^9^w^M"~-^"i^
^^"?, '^^^^^' ''^^^^
all
let
theji
them
Hot,
"
;
salt
and
and
when
over
to
stand
water.
Boil
cold, put
tie
them;
keep pickles
your
them
tied
s^^^' pour
peel and
night,
double-distilled
onions
tight
down
in
down
close, or
a
it
the
over
put
vinega?
with
white
jar
the
and
pour
with
leather.
they
will
spoil
onions
into
them
Mind
cold
spice
vinegar
always
a
HOW
36
BREAD,
Family
into
a
butter.
or
"
it into
the
the
flour
surrounding
scatter
handful
a
pretty
pour
flour
until
it
well,
into
much
of the
batter
of
should
be
Milk
Bread.
pine of
one
flour
to form
milk,
of
butter,
of
spoonful
and
then
batter
will
as
must
be
to
the whole
Knead
it
smooth
; put it directly
fii'st well greased.
In
and
ready
make
consistence.
proper
put in
One
"
hour
one
and
the
which
oven,
pint
of
boiling water,
of salt,
same
enough
to
of
two
a
of
sugar,
in
of tartar; bake
cream
quart
"
brown
flour
sufficient
half. Take one
thicken, three eggs,
tablespoonfuls
and
soda,
a
hour.
one
meal
two
of
beforehand.
Time,
corn
batter;
one
form
"
middle
cover
teaspoonful soda, the
let it rise,add
batter;
a
bake
immediately.
milk,
new
Bread.
of sweet
Clip
lime,
"
enough to
a
dough,
Corn
heated
properly
table-
a
it is cold
clean
perfectly
bread
which
pans,
your
half an
it will be
hour
about
in the
thick
a
dish,
water
warm
and
is
flour, and
flour
up your
if summer
weather:
This is called setting a sponge.
tion,
determined
signs of fermenta-
When
shows
have
the
place, if
enough.
mass
deep bole
a
you
over
put it in a warm
will be warm
anywhere
batter
in as
the
into
a
until
of flour
and
the
well
rub
Make
with
quart of water, lukewarm,
fine salt,mix
flour and
it with
and
stir in
cavity; take a large spoon
flour,and having ready
heaped
tablespoonful of
j'^east,
pour
of fine wheat
eight pounds
bread-dish;
your
lard
of
spoonful
the
Take
PASTRY.
AND
BISCUITS
Bread."
sift it
COOK.
TO
half
a
tea-
one
ate
moder-
a
oven.
Brown
Bread.
Indian
meal
of
cup
ed
in
with
tartar,
it, and
should
be
Rye
of rye;
nearly
"
the
largest
stiff,so
that
thirds
Indian,
it should
tin
Take
earthen
pans,
2
after
the
quarts
of
pan,
sprinkle
There
"
are
wet
Indian
one-third
rye
and
mould
two
of
into
it
a
of
it about
every
is thoroughly
part of the meal
When
a greater quantity of water.
quart of
the
mixture
little
meal
Indian;
It
more.
tions
proporwith
two
others prefer
meal, make
it
loaves; when
baked
in deep
rye
put
tablespoonful
over
a
a
soda,
different
mapy
be softer, and
following rule:
Indian
sifted
meal;
over
of
it add
wet
proportion
it will
a
of
di^s-olv-
bread.
put
some
dough
or
as
like one-third
half.
and
use
stiff
Bread.
it
mixing
others
If you
dissolved
thoroughly
not
as
Indian
it half
When
of
half
salt, tablespoonful
,
if it does
and
of
tablespoonful
of a tablespoonful
water.
quart
together;
thirds
two-
One
"
well
of
one
cold
of
pint
a
five hours.
or
quart of rye, mixed
one
molasses,
of
crtam
Time, four
"
and
boiling water,
it into
of fine
your
is two-
earthen
a
glazed
salt;
pour
it till
stir and
work
Indian
meal
absorbs
wet;
it is about
milk-warm,
37
COOK.
TO
HOW
^^
^^afcer,
'"^^'""i
,'""^'^
'
the mivMn'p\!JiiT
Work
If needed.
Hour Vlou^^^^
''^'"'^y ^^^'S"''ieep,
i^"""^^.
^^^^top by
f
fiS
stiff,but not firm
'"'^"*^*^
in
nut
f?,^
pandown'^thi
well-buttered
wnmw"^2""^
patting
m
^
t^en
in
'^^
warf'X'^
hi
r^
^'"^T'
Set this to
loaf.
f
i,-e'"
it
h^e
WH
begnis to
i?ot
bo pu^Sy
?' J^^^^n
it should
^^""^'
iiJiT^iwK f^""*
vvill
the top, which
wi l^i I'' oven, and bake it
crack
t it uto
hal
p
and
hour
1^^^^^^^^ tlie
all night,
Ic^s
to
better
^^^^^^
'^"""^i^^
TnriL
nearlvrShours.
S
hand
your
putting
"^
a
e
summer
^n
"^'
^"
on
a
a
oven
warm
weather
the
unless
^
cooked.
best in
keeps
bread
Pan
^ pounds.
ThelorfvvillwSabonrinn
"
large loaves.
water, 4
hot
of
^^"^
^^^
^'^^'^'
i^"'^'
n"f?hf
lumpJoT^ug:;;';^^^^^^^
"^^^^^""^
the^miXreau^e
to
enough
it rise
^^^
^'
nTak^
in
well; bake
hoops
onT^iddle'^
of
u
^f^'^onate
wh^L'
Excellent
"^-. ^''^"^^^t
in fine powder
3 drachms
'i"^^''
new
in^o
ammonia
e^g^
P^^te with
mix
4 oz.^
-^'f
butter
1
oz.,
root
^""'''
w^H.^
well
*^^i^u^"
^^^^^ ^n a
milk, and beat them
wi?h"^P."l^"^"
^"^
Biscuits."
of
Take
fnn.-^^iKo
cf
"
^
v^i
roll out
quick
eufcSfem
out
minute?
thin, and
for
oven
15
^
^''''^^''^
the
-Mix
ROLLS.
^^^^^"^ ^"'^ ^train^^"^"^^
y^^sft\Zi^e^',f,?.^^^^
rfn/^'^^!^" ^^f
finelfour
^T^
ed,
a
peck
ter) with as
thin
light
SS"? the
n?i
win
Ik
warm
,^^ff
^^"^ ^^^^^^
b,if dn
stir?t
well
Jl
and
of
a
an"
as
much
dough;
^ItlttX
"
and
it.
'' ^"*"
'"
*''"
whole
mto
dishes
"l"i"^k
^
ttioa^e:?'''
dt'e'rasp
ovef;
when
dough
into a
the
Put
flour
of
sufficient
^"?
an';Ze\\7^i;^,t^,Tnte'gUfi;;
nSrSlv'.SiK^T^f'
^"!to make
milk
knead
it.
rasp
them.
Of
aMoe.,
a
Let
cut
dough
it
anX
W
risf
^^^'^
^
'^ "P'
'
'"^
i
^^lls
v
on
^"t
tnis; when
do
not
baked,
w"."'iri".s^rj?s:?"
""-"'"--One-half
buteroJ^S''c"p^rtu5rT
cup
of
38
TO
HOW
Muffins."
Corn
Indian
meal,
sugar,
and
egg,
minutes."
be
must
tartar
with
a
witli
dry
thick
milk
as
bake
in
pans, and
in corn-muffin
yellow
tablespooufuls of
size of
an
(the
tartar
cream
and
atus
flour, and the salerin
last
of
all);
put
as
pound-cake
a
hot
batter.
oven.
One pound
Biscuits.
flour, half a
of fresh butter.
and
a half
in the milk
made
Dissolve
the butter
warm
make
firm
the
flour
to
stir it into
a
paste; roll
Plain
cups
the
butter
of
the
water
warm
with
together
all
in
put
little
Two
four
flour, three
a
mixed
mix
Pour
Time, X/'^een
one
eggs,
cup
little salt, a piece of lard or
teaspoonful saleratus and two
one
cream
COOK.
pint
"
of
milk,
two
ounces
u
plain tin shape
a
pound
Paste
and
an
a
or
tumbler;
prick
Rub
Custards."
Mix
it well
for
six
of flour.
but not hot, and
it out thin with
biscuit and
bake.
each
of
ounces
together
with
butter
into
beaten
two
tablespooufuls
three
Yeast."
Common
eggs
of cream.
Let
it stand
a quarter
it up, and
roll out very
thin for use.
work
then
hour;
half
Thicken
two
quarts
of
with
water
of
fine
it
spoonfuls; boil it half an
hour, sweeten
when
with
inhalf a spoonful of brown
cold
nearly
sugar;
put
it into a jug, shake
toit four spoonfuls of fresh yeast and pour
let it stand
tlie
it well together, and
one
near
day to ferment
will be a thin liquor on
There
fire without
the
being covered.
flour,about
three
top, which
it up
for
Take
use.
A
half-
the
CAKES,
Plum
Cake
four
always
the
remainder
spoonfuls
of
the
quantity, keeping it always
peck loaf will require about a gill.
to ferment
ion:
poured off';shake
be
must
next
TARTS,
Wedding
ETC.,
Cake."
and cork
ture
old mixin succes-
ETC.
One
pound of dry flour,
butter, one
pound of sweet
pound of sugar, twelve
eggs,
raisins are
two
the best), two
pounds of raisins, (the sultana
As much
spice as you please. A glass of
pounds of currants.
Mix
and
the butter
a
pound of citron.
wine, one of brandy,
Sift the spice, and beat the eggs
and sugar
for pound-cake.
as
Put
fruit
the
in
last,
stirring it ir gradually. It
light.
very
or
one
should
If necessary,
add more
flour after the
be well floured.
sheets
Butter
and
line t)ie inside of one
is in.
of paper
slices of citron,
Lay in some
large pan, or two smaller ones.
then a layer of the mixture, then
of the citron, and
till
on
so
the pan
is full. Tliis cake
requires a tolerably hot and steady
fruit
oven,
and
will need
baking
4
or
5
hours, according
to
its thick-
HOW
COOK.
TO
gradually in
It will
be better to let it cool
thoroughly cold.
it when
Cake.
Marble
white
half
sugar,
half
cloves,
cup
one
nutmeg,
one
and
a
half
cups
of
of four
sifted
brown
cup
half
sour
cup
one
eggs,
butter,
teaspoonful cinnamon,
one
teaspoonful soda,
flour.
sifted
Whites
"
and
half
cup
or
"
ses,
molas-
half
alternately, first one
Put
Macaroons.
cup
milk, one
teaspoonful
one
teaspoonful mace,
one
it in the cake-dish
The tin should
be lined
the other.
then
one
milk, two
vanilla
Black
part.
flour.
sugar,
Ice
oven.
eggs,
of
cup
and
four
of
Part.
butter, half cup of sweet
baking-powder, one
fceaspoonful of
teaspoonfuls of
lemons, and two
Yolks
White
"
the
and
with
a
buttered
cups
part
paper.
Pound
well in a mortar
with
the white
of an
of
almonds
sweet
with
few
bitter
a pound
a
blanched,
egg
Beat
also blanched.
of four
to a froth the whites
ones
eggs,
and
mix
with
2 lbs. of sugar.
Mix
them
all together, and
drop
them
tin.
A
half
hour
in
on
on
a
an
a
placed
gentle
paper
"
half
bakes
oven
them.
Cake.
Sponge
of
quarter
eggs
and
sugar
One
"
of
pound
beat
flour;
together
eggs
Chocolate
Cake."
whites
of
half
eggs,
of flour.
pound
a
Another.
four
Five
"
pound
a
of
sugar,
and
a
of
nine
weight of
sugar,
eggs, the
and
white
yolks
separate; mix the
before
add the flour; a little nutmeg.
you
the
Two
cups
three
eggs,
of flour, three
of sugar,
one
of
half
cup
and
of
ter,
but-
three-
milk, two
cup
teaspoonfuls of baking powder;
bake
on
jelly-tins;whites of two
beaten, with not
eggs, well
quite a cup of pulverized sugar; add six tablespoon fuls of grated
German
sweet
two
chocolate, and
teaspoonfuls of vanilla;
spread the cakes.
fourths
cups
Lemon
Cake.
flour,one
rind
of
Loaf
half
four
cup butter, three
cups
sugar,
cups
five eggs, one
teaspoonful soda, juice and
cup
lemon.
Cake.
of
One
"
milk,
one
"
Five
pounds
butter, eight
with
the flour, add
add
the raisins and
Ginger
Cake."
one
one
of
flour,two
quart
eggs,
suflicient
yeast
to
of sugar,
and
one
a
roll the
sugar
make
it rise,and
then
of
milk;
spice.
Two
and
a half
pounds flour,1 of butter, 1
of sugar, four
pint of molasses, teaspoonful and a
eggs, one
half of pearlash, one
half pint of milk, tvo
of ginger,
ounces
of
two
half
of
raisins
and
few
pounds
a
pound
currants,
a
cloves.
Washington
pound
sour,
bake
Cake."
Beat
six eggs
light, add
one
very
of butter, one
of sugar,
and one
pint of rich milk a little
a glass of wine, a ground
nutmeg, a spoonful of saleratus;
in tins or small
in a brisk oven.
pans
HOW
40
Jumbles.
and
together, till of a light color, a pound oflsugar
to
then add
eight eggs, beaten
weight of butter
Stir
"
half
the
"
of lemon,
frotl),essence
a
to make
about
inch
au
and
buttered,
Jelly
Cake.
separately; take
rings, lay them
in a quick
Beat
"
a
three
eggs
of fine white
cup
the
yolks,
and
then
stir
"inthe
wliites, a little
i:"owderand
plates, and
oven,
and
layer
on
Seed
of
bake
Mix
"when
up to
before
hour
quarter
three-quarters of
just warm,
put
a good
dough.
it goes
and
Plain
A
one
been
of
in
gently;
ul of baking
it in three jelly
well heated
a
jelly, and place each
pour
minutes
currant
peck
and
yolks
that in well
beat
teaspoonf
a
milk,
in
flour
the
on
sugar
with
allspice, and
half
little
a
top.
pound
ginger;
half pint of milk ;
work
of a pint of yeast, and
to it quarter
Let it stand
before
the fire a few minutes
seeds
currants
or
one
oven
; bake
; add
of butter
pound
a
Mix
Cake."
with
together three-quartersof a pound of
a
quarter of a pound of butter,
tablespoonf uls of milk; bake
of moist
sugar,
two
beaten, aud
same
well
egg,
gether,
to-
half.
a
flour, the
ends
have
flour stirred
time,
powdered
of
ounce
an
the
to
of
quarter
of
whites
and
sugar
ul of
sift
in
strips
into
flat tins that
well, the
a
with
it
cut
out
long,'join the
on
five to ten
and
other
sugar,
melt
from
spread
cold
top of the
"
at
tablespoonf
one
when
Cake,
cupful
a
them
oven.
sifted
of
with
cake
inches
four
them
bake
Roll
thick,
inch
flour
taste, and
the
to
roll out.
to
an
and
wide,
form
to
as
so
half
about
sugar,
half
rose-water,
or
sufiBcientlystiff
them
powdered
COOK.
TO
moderately.
Cranberry
Tart.
imperfections, put
a
add
stewpan;
them
over
mash
them
and
fire
the
cover
dish
with
put
in the
pint
a
to
a
cold.
Put
it
with
over
paste all
spoon,
crust,
a
the
over
cranberries; lay
and
them,
to
brown
puff-paste
a
all
free from
into
put them
and
set
them,
sugar
untO
then
gently
they are soft;
and" turn
them
into a pie-dish
to
water
fine
stew^
silver
of cranberries
quart
a
of
of
pound
a
with
become
to
Pick
"
around
malce
or
edge
the
an
open
dish,
of the
in
tart
a
flat
of it,and
bottom
the edge;
around
bars of paste over
the top, aud
cross-
bake.
Open
Tarts,
dishes.
then
cut
These
"
Cover
the
strip of
a
are
bottom
the
puff-paste
half
Tart.
a
"
pound
Take
of
about
short
crust, and
the
for half
an
and
pound
moist
paste;
edge
of
preserved
V)arsof
narrow
in flat
common
a
lay around
jam or
anj'
one
made
covers,
with
dish
and
disli.
Fill in the
center
with
Decorate
with
the top of the jam
all over,
Bake
leaves.
or
stamped
Cherry
without
tarts
of
the
fruit.
paste, crossed
hour.
a
sugar
half
of
to
taste.
ries,
cher-
Pick
from
the stalks
the cherries, put a tiny cup upside down
in the middle
of a
it with
the fruit,
deep pie-dish,fill around
moist
and
add
short
around
taste.
crust
to
Lay some
sugar
the
edge
of the
dish, put
on
the
cover
as
directed
before,
orna-
Russe."
Chaklotte
A
bread
white
baking- dish,
Cut
will cover
as
first rub
but
COOK.
TO
HOW
42
as
thin
slices of
very
line the sides of a
Put apples, in
butter.
many
bottom
-the
it thick
and
with
tween
belayers, till full,strewing sugar
In
soak
and
the
as
meantime,
many
will cover
the
slices of bread
whole, in warm
as
milk, over
which
lay a plate and a weight to keep the bread close on the
To a
hours.
slowly three
middling-sized dish
apples. Bake
half
butter
in
of
the
whole.
use
a pound
the dish, in
bits of butter.
slices, into
thin
Molasses
Gingfrbread.
two-thirds
and
One
"
cup molasses, half
half cups flour, one
one
milk
tartar, salt; sour
and
no
teaspoons soda
cream
cup,
GRIDDLE
sort, and
pints of
Cakes."
much
kinds
in
away
add
morning
a
make
to
over
three
Beat
milk.
pitcher
Graham
one
ETC..
of
be
one
the
hulled
and
a
bakers'
of
half
or
as
"
the
pitcher
In
thoroughly.
cover
beating
night,
tablespoonfuls of molasses
dissolved
in
about
together, and
griddle.
pour
and
three
the
a
and
the
quarter of
tablespoonfuls
cakes
from
the
well-heated
a
upon
use
make
loaf of bread
one
little salt. Then
wheat
stir in buck-
after
all well
if so,
will
as
"
a
teaspooiiful of soda,
of
buckwheat
with
a
thick
batter:
proportion
rise
to
the
pitcher
two-quart
four
tablespoonfuls
yeast
soda, two
teaspoon
ETC.
a
add
tepid water;
enough
set
into
"compressed"
other
Let
Put
fresh.
one
CAKES,
PAN
ETC.,
Buckwheat
ginger,
tartar.
cream
CAKES,
teaspoon
one
used, but
be
may
two
tablespoon butter,
one
egg,
milk,
tablespoon
cup
Griddle
Cakes."
One
Ti^nfi,five minutes."
pintof
half a teaspoonful of soda, the
milk, half a cup of sour
cream,
of salt; stir in Graham
flour not as stiff as for
fine flour
same
heve
the
with
cakes, (no eggs) ;
gi'iddlequite hot; or
yeast the
same
with
as
Rice
buckwheat.
Cakes."
Boil
it is warm,
mix
salt.
Add
much
as
will
make
tolerable
a
smooth,
as
and
then
possible, and
These
they
must
cakes
are
mix
add
cupful
a
while
a
milk
to
a
stiff batter
it with
them
fried
of rice until
the
to
on
the
a
be carefully turned.
it becomes
small
a
with
stir it until
it
Beat
rice.
six eggs
rice.
"
griddle
as
jelly;
tle
it and a litflour
of
as
teacupful
of butter
large lump
all other
is
as
quite
light
pancakes"
HOW
Serve
be
them
served
as
with
hot
a
milk;
a
of
quart
stir in
then
enough
tablespoouf ul of melted
yeast
teaspoonfiil of salt, and
it
waffle
by
placing
U'on,
your
Add
43
should
They
heavy
and
"
a
affair.
poor
very
Take
Waffles."
sweet
COOK.
powdered sugar and nutmeg.
possible,or they will become
as
is
pancake
heavy
TO
flour, and
milk
butter,
a
two
raise
to
it with
wet
form
to
it.
a
eggs
When
little
a
thick
batter.
well-beaten,
a
light,heat
of clear, bright coals;
bed
on
a
fill
Two
three
the
utes
minaiid
it
with
batter.
or
well,
grease
iron
then
the
turn
will suffice to bake
on
one
side;
over;
Butter
the
is done.
both
brown
and
when
sides, the cake
on
with
and
white
waffles as soon
serve
powdered
as
done,
sugar
and
and
spice at the
or
put on the sugar
cinnamon;
may
you
it
time
same
Indian
with
butter.
the
Griddle
Cakes."
ful of saleratus,
until you
have
a
Apple
some
thick
Fritters.
1
quart of milk, 6 eggs, teaspoonin
teaspoonful of salt, stir meal
nutmeg,
and
lard.
butter
batter, fry in melted
Beat
strain the yolks of seven
eggs,
into thein a pint of new
milk, a
little grated
a
nutmeg,
pinch of salt*and a glass of brandy.
Well
beat the mixture, and
then
add gradually sufficient flour
to make
thick
batter.
Pare
a
and
six large apples, cut
core
in slices about
them
of an
inch thick, sprinkle pounda quarter
ed
and
the
whites
"
of three;
and
mix
them, and set them
dip
by for an hour or more;
in hot lard
apple in the batter,"and fry them
minutes; the lard should not be niade too hot at first,
become
hotter
on
a
as
they are frying. Serve
kin
nap-
over
sugar
each
piece of
about
six
but
must
with
Snow
sifted
sugar
Pancakes.
flour, a quarter
of
grated
and
number
each.
nutmeg,
of
over
Make
"
a
Strawberry
a
pint of milk, or
pinch of salt.
add
with
stiff batter
a
pancakes, and
Fry them light!v,
PRESERVES^
them.
if
more
Divide
four
required,
the
in very
batter
large spoonfuls of
good butter, and serve
three
JELLIES,
JAMS,
of
ounces
little
a
into
snow
any
to
ly.
quick-
ETC,
Jam."
To
six pounds
of strawbeiries
allow
Procure
of sugar.
fine scarlet strawberries,
some
into a preserving pan
strip off the stalks, nnd put them
a
over
moderate
boil
them
for
half
fire;
an
hour, keeping them
stantly
constirred.
Break
the
into small
mix
pieces and
sugar
it
with
the
strawberries
after
been
have
removed
they
from
the fire.
Then
the fii'e,
and
place it again over
bpil it for
three
pounds
44
HOW
anothei*
cold
half
covei-
moistened
the
out
the
the
brandy
of
white
Marmalade.
least
COOK.
Put
quickly.
very
with
over
with
Apple
not
hour
it
TO
and
papers
an
a
of
peck
pots, and
whan
of
paper
piece
a
tops.
the
over
egg
Take
"
all
it into
apples, full
but
grown,
tbeni
and
take
sort; quarter
any
do
theui
not
but
into
them;
a preservput
cores,
pare
ing
with
boil ly
one
moderateg^allonof water, and let them
pan
until
ripe, of
think
you
squeezed through
or
the
wall
pulp
run,
suffer
or
itself
to
be
cheese-cloth, only leaving the peels behind.
Then
of
to each
pulp add one pound, good weight, of loaf
quart
in small
either broken
boil it
pieces or pounded, and
sugar,
all together for half an
hour
and
ten minutes, keeping it stirred
it
then
into
the
the
it
larger
;
put
pots,
better, as
keeps
longer in a large body.
a
Jam."
Gooseberry
Three
gooseberries.
rough
boil
the gooseberries, and
half
than
more
hour,
an
pounded fine,and
sugar,
stirriujT it all the time
to
done
it
When
put
pan.
and
of
it
secure
an
of loaf
pounds
Pick
red
of
off
the
sugar,
stalks and
them
six
pounds
buds
but
from
rather
carefully
quickly
the
stirring continually; then add
boil the jam quickly for half an
hour,
prevent its sticking to the preserving
into pots, cover
it with
brandy paper,
closelydown
w
ith paper
for
with
moistened
the white
egg.
Pine-Apples.
get them, pare
Take
can
possibly
pine-applesas ripe as you
them
into thin
slices.
cut
Weigh
them, and
them, and to each pound of pine-apple allow a pound of loafPlace
of
the pine-apple slices in the bottom
a layer of
sugar.
a large, deep dish, and
spiinkle it thickly with a layer of the
Then
first
which
be powdered.
must
layer
put another
sugar,
it
and
of the pine-apple, and
till
the
dish
is
so
on
well;
sugar
the
of
Cover
the
dish,
with
on
a layer
full,finishing
top.
sugar
and
In the morning
all night.
let it stand
the slices of
remove
into a prcsei-ving ketthe syrup
tle,
Pour
pine-apple to a tureen.
skim
and
the
the
"
Do
hour.
least half an
ceased
has
entirely
scum
it at
fire,till the
not
to
it from
remove
rise.
Then
pour
of pine-apple in
the slices
boiling hot, over
syrup,
till cold.
let it stand
Then
Cover
it and
transfer
tureen.
sliced
or
pine-apple
them
cover
and
the
syrup
wide-mouthed
to
thick
well, pasting down
white
tiie
the
glass jars,
paper
over
the
top.
'^
Orange
peel
on
so
the
Marmalade.
as
to
fire in
a
it
"
Take
off
in
six
of oranges;
cut the
all
Put
the
pieces.
peels
pounds
foiir
peel
])reserving-pan, with
make
a
large quantity
of
water,
boil them
in very
and
for two
thin
slices.
houi's, then cut them
of
While
inside
the
the
they are
boiling,press
through
oranges
a
splinter sieve, narrow
enough to prevent the seeds and skin
this is done, and
the
from
going through. When
peels cut into
the thinnest
brass
on
a fire in a copper
or
shreds, put the whole
pan,
wittj
eightpounds
of loaf su"5ar broken
small,
Boil it all
HOW
into
put
with
as
Take
"
off the fire and
taken
be
they
fully ripe, and
are
little water; then strain
and
Wild
will
not
make
as
grapes
very
jelly.
cultivated
jellyas
a
currant
before
grapes
with
gently
boil them
a
ten
Jelly.
Grape
then
it may
minutes;
preserving jars.
together for
^45
COOK,
TO
ceed
pro-
firm
ones.
Jelly."
To
one
juice of three
and
half
boxes
pint
gelatine,one
lenions, grated rind of two; let stand
an
hour, then add two pounds of loaf sugar, three pints boiling
boil five
minutes; just before straining in flaimel
water;
stir
in
one
pint sherry wine, six tablespoonfuls of best
bag,
brandy.
Wine
"
cold
water,
Gooseberry
Jam.
When
well.
them
To
pound of gooseberries add a
gooseberries in a mortar, and boil
put the jam in pots.
"
bruise
of sugar;
pound
every
the
cold
Strawberries."
Preserved
quart of fruit add
and
put tliem over
sugar,
then
to form,
put them
for fifteen minutes,
into stone
jars, seal up
Calves'
done
the
a
it well.
skimming
tightly.
For
stems, and
Put
them
mould, chop
quarts of water
require the
you
one
four
before
day
all the
to
mix
well with
the
sugar;
slow fire till the syrup
commences
boil quicka hot
fire,and Jet them
ly
over
in about
on
off
of
quart
Jelly."
Foot
feet, put them
be
Pick
a
every
should
a
boilinghot
up
calves'
two
boil
this
to
"
jelly keep
"
it
be reduced
gently all day ; it will then
quarts; the next morning take off all the grease,
and
the top with
little warm
wash
a
water, then rinse it with
size
the
stock
in
the
it to
to
allow
cold, place
stewpan
proper
of
in
boil well; then
without
white
hering
ada paring
lemon,
any
put
well skimmed
to about
two
boil
and
three
cloves, a piece of cinnamon,
seeds, and a bay leaf; let it boil a few
then
take it off to get cool.
Have
ready, broken in
of eggs
six or eight whites
and the shells,chop them
five or six lemons, strain
the
juice, add
squeeze
to
bruised
to
whites
the
joice;
place
on
or
it
of eggs
and
add
all this
cai'eful it does
the cover,
and
minutes,
then
Jam.
Apple
them
w-ell,allow
of your
well, then
ginger
Green
put
dM the
go
put
some
it
clear ; fiavor
and
in
throw
the
Jam.
pulp into
pare
some
apples;
"
a
into
water,
the
then
calves'
utes,
mina
in,
bas-
up
gether,
to-
sugar
the
add
foot
stock,
let it rise to the top of your
scewpan;
then
take it off the fire,place it
over;
hot coals upon
few
it; let it stand
a
equal weight
by adding
sugar
with
Gage
mixed
cold
repeatedly through
and
Core
"
white
not
run
beautifully bright
quii'ed.
syrup
well
fire,and
your
on
of
glass
a
few
a
coriander
lemon
be
it, two
Rub
pan
the
jelly-bag
what
may
until
be re-
good quantity of apples, chop
make
a
apples and
sugar;
and
ming
skima little water,
boiling
grated lemon
peel and a little
a
of
boil until
ripe
with
it with
green
ai^
the
gages
fruit looks
through
equal weight
clear.
a
sieve,
of loaf suge4'
HOW
46
into
put
till sufficiently
thick, and
pots.
chop the
put in
teaspoonful
of
tumblers
glass
makes
this
fine
peel
lemon
minutes;
Make
Peel."
Lemon
f" Preserved
sugar,
Boil the whole
sifted.
and
pounded
COOK.
TO
a
thick
a
and
S3'rup
it in the
boil
and
loaf of
paste
cake,
or
paper
a dish
of
vrhite
t"n
syrup
A
over.
of
sauce
nice.
"
This is ttie most
agreeable of all jellies.
strain
them
through a wet cloth.
raspberries, and
with
Put the juice into a preserving-pan,
three-quarters of a
of
boil
it ten niinutps, and
juice;
pound of sugar to one pound
Jellt.
Raspberry
the
Crush
take
it does
that
care
strain
the
toucli
the
"
not
darken
the
; remove
pan
from
it into
pots.
juice through a bag and pour
has
the
nil
till
passed
jell}'"
through, else
bag
the fire
Do
not
:
it may
thick.
become
Plums,
Peaches,
them
ripe,
prick
quite
Gather
peaches before
with
and
rub
a
large
needle,
they
Cut a quill and
with
it
off the down
a piece of flannel.
pass
loosen
Put
the
it.
them
into
to
stone
around
a large
carefully
Brandy
are
rather
cold water
let the water
become
with
preserving-pan,
cover
them, and
If the
does
water
than
more
will
fruit
fierce, the
be
etc."
be
than
enough to
gradually scalding hot.'
simmer
gently, or if the fire
very
crack.
AVhen
to
likely
thej' are
more
lift them
carefully'out, and fold them
or|
up in flannel
Have
several
folds.
in
a
or
ready
tablecloth,
quart,
a
of
the
the
best
white
and
as
brandy,
peaches require,
more,
of powdered
in it. When
the peaches
dissolve ten ounces
sugar
the brandy
and
into a glass jar, and
are
cool, put them
pour
tender,
soft
over
sugar
and
plums
Cover
them.
in the
Cdffee."
Excellent
tablespoonfuls
oven
coffee
in the
of
leather
and
a
bladder.
Apricots
way.
AND
TEA
COFFEE,
till well
same
with
roasted
warmed
pot, which
For
CHOCOLATE.
/7i"""'"' Breakfastt cifp.v." Take
coffee
through;
should
berries,
put them
them.
strainer
in three
to
tue
the
a
prevent the coffee
The
breakfast
teacupfuls of boiling water.
pour
be filled with
milk.
should
boiling
knows
the
little need
be said; almost
Of tea
one
every
for making
it.
should
alone be used.
Boiling water
in
Metal
preference to earthenware.
teapots
Silver is better than either.
middle
four
in
Put
grind
the
piece of tin over
from
fillingup the holes;
then
have
and
cup
rules
A
spoonful ot
for
tea
then
boiling water,
some
each
47
COOK.
TO
HOW
Heat
person.
that
pour
the
into
teapot
the
first with
to
teacups
warm
to the tea
to
on
enough water
them;
your
pour
then
it
four
fill
the
stand
three
let
or
minutes,
nearly
it;
cover
few
a
minutes, and pour out,
teapot with water, let it stand
replenish, that
portion of tea in the pot when
you
leaving some
in the first cup.
be poured away
not
all the strength may
in
put
Chocolate.
abouE
a
with
with
and
spoon.
it.
serve
Substitute
Cream
FOR
a
fresh
Coffee
a
up
pan
sauce-
work
it very
milk
The
by
de-
white
of
of butter
the
on
cofllee
cream.
Cold
time.
in
Head.
the
Dissolve
a
day;
pinch
a
when
water;
times
a
Tea."
or
with
USEFUL
hot
thick, then
pint of boiling
a
Scrape
into
fire; stir it constantly
the
on
cake
as
a
big
lump
gradually, so it will not
hardly distinguish the preparation from
to a
egg
Pour
hazel-nut.
and
can
curdle,
you
as
in
in
froth, mixed
beaten
an
it
set
"
it is rather
Stir
the
with
chocolate
of the
until
spoon
minutes.
twelve
to
quarter of a pound
two
gillsof water;
quickly
gj"ees
ten
Tiyne,
"
wooden
a
and
tea,
or
often
as
Hoarseness
This
"
be
can
cured
at
if taken
once
in a pint of
pulverized borax
tablespoouf
three
or
tepid, snuff some
up the nostrils two
the dry powdered
borax
like snuff, taking
use
as
requii'ed.
Tickling
in
the
Take
Throat."
pulverized borax, place
it
the
small
a
quantity
It is also
down
the throat.
let it slowly dissolve, and
run
to keep the throat
moist
at night, and
prevent coughing.
To
Freckles."
Curb
juice, one
drachm
allow
sugar;
To
Remove
stand
to
the
face
Stains
prom
in
and
a
the
holes
Care
clothes.
in cotton
must,
It will
fabrics
will
from
however,
remove
for
Hands."
the
(sulphuric acid) in water,
dyes,"stoveblacking, etc.,
them.
bottle
tongue,
of
ounces
half
a
few
and
good
lemon
drachm
of
Rub
days.
hands.
vitriol
dark
on
Mix
together two
pulverized borax, one
of
them
occasionally over
in
ul of
or
of dry
RECIPES.
the
be
take
the
hands
taken
color
A
the
not
from
few
without
to
of oil
drops
stains
of
fruit,
injuring
drop it
woolen, and
upon
eat
Rust.
Remove
To
rubbed
sweet
oil weJl
lime
powdered
spiritsof
brilliancy, and
applied to
To
bathing,
the
at
borax
will communicate
"
more
Table
Silver."
Clean
velvety
a
silver
retain
rust.
It
bo
may
tablespoonful or
the
bath-tub
softness
to
the
Persons
be
while
and
water,
troubled
this kind
should
of a
their
means
will
etc.
A
into
wakeful
or
beneficial
Bath."
thrown
invigorate the bather.
nights, will find
than
so
sea-bathing.
time
nervousness
of
To
fied
well-recti-
of
by
manner
spots
any
Invigorating
an
use
varnish
philosophical instruments,
copper
same
To
contract
pulverized
of
this
in
mislacked
disappears.
rust
four-fifths
the
Apply
varnished
never
Prepare
more
oil varnish
turpentine.
Articles
sponge.
fat
with
steel,cover
hours
in forty eight
Rub
it till the
on;
with
from
rust
remove
fine.
very
rust, mix
prevent
To
"
COOK.
TO
HOW
48
with
of bath
cleaned
very
at
least
easily be kept in good order,
week, and can
Have
dish- pan
half full of boiling
and
polished brightly.
your
in
it
the
silver
that
become
so
place
water;
may
then,
warm,
wdth
a soft cloth
dipped into the hot water, soaped and sprinkled
with
well; rinse in clear hot
pulverized borax, scour
cloth.
with
a
clean, dry
water; dry
twice
or
once
one
water,
spruce
shake
work
drawn
Take
Beer."
Spruce
in
a
four
of
ounces
hops, boil
half
an
hour
it,add sixteen gallons of warm
of essence
of
molasses, eight ounces
in one
of water;
dissolved
it
in
clean
a
quart
put
cask,
it well together, add
a half
pint of yeast, let it stand and
one
of
gallons
two
strain
of water,
gallon
if
week;
off,add
less time
will do.
molasses
to each
bottle.
weather,
warm
spoonful of
one
When
Take
Cottage
Beer."
a pe"k of
good wheat
bran, and put
three handfuls
it into ten gallons of water, with
of good hops,
boil the whole
and
together mitil the bran and hops sink to the
Then
strain
it through a hair sieve, or a thin cloth,
bottom.
into a cooler, and
As
of molasses.
it is about
when
the
lukewarm
molasses
add
two
quarts
is
melted, pour the whole
into a ten-gallon cask, with two
tablespoonfuls of yeast. When
has subsided, bung up the cask, and
the fermentation
in four
will
it
be
to
use.
ready
days
To
Brighten
soon
a
as
Copper
Boiler."
pail of very hot w'ater, soap
plenty of pulverized borax, and
hot water, and dry with
with
a
and safer than using acid.
a
Cage
Birds.
"
Reared
birds
are
the
Use
cloth
a
a
cloth, have
little,
sprinkle on
coarse
boiler well; rinse off
This
better
is much
soft cloth.
rub
the
exposed
to several
maladies,
their
first nourishment
consists
of unnatural
partly because
all
kinds of delicacies
and
birds
have
because
food,
partly, also,
pet
attain
to
the
them.
therefore
to
given
They
rarely
age
live longest,
of six years.
most
They remain
healthy and
Forcemeat."
Oyster
COOK.
TO
HOW
50
Take
off the
in their
them
well
of oysters, wash
them
with
them
mix
fine;
very
chopped
half
from
a
liquor, and
own
pint
mince
peel of half a lemon
seasoning of salt,nutmeg,
the
of
parsley,
sprig
of butter
about
in
ounce
Cayenne, and
an
crumbs,
of breadpieces. Stir into these ingredients five ounces
and when
thoroughly mixed
together, bind it with the
and
of
of
the
an
part
oyster liquor.
yolk
egg
and
small
small,
beards
a
a
-uerj/ little
a
Egg
Gratin."
Plant
au
and arrange
them
Peel
in
and
layers
on
them
cut
in
slices,lengthwise,
well-buttered
a
tin, previously
rubbed
with
the layers a sprinkgarlic. t*ut between
ling
fine bread-crumbs,
sweet
chopped parsley,
herbs, and
and salt to taste; pour
them
some
over
liquifiedbutter;
of
pepper
add
a
si)rinkling
bake
Broiled.
Fowl
of
in the
cheese
grated
and
oven,
and
brown
few
a
with
a
crumbs;
bread-
baked
salamander.
Separate the back of the fowl and lay the
skewer
well
the wings, as for roasting, season
open ;
with
and
table
the
inside
and
send
with
to
broil;
salt,
pepper
of the fowl to the surface
fast
breakof the dish ; it is an admirable
dish when
a journey is to be performed.
"
sides
two
Chicken
fry
or,
Currie.
both
if you
"Cut
butfer
in
chickens
use
the
up
with
chicken
raw,
of
great
care,
have
been
that
a
slice onions, and
fine light brown;
dressed, fry only the
three pieces each, into
onions.
Lay the joints, cut into
stewpan, with a veal or mutton
till the chicken
garlic. Simmer
two
a
and
a clove
gravy,
Half
is quite tender.
before
a
powder,
this,with
your
spoonful
a
taste.
Fresh
it, rub
serve
you
smooth
spoonful
of
flour,and an ounce
fornr large spoonfuls of cream,
When
serving, squeeze in a
Cod,
Boiled."
The
thickness
the head
and
shoulders
boiled whole, because
in
unequal,
seldom
thinness
or
in
or
two
or
of
an
two
of
hour
currie-
of butter; and add
to the stew.
Salt to
little lemon.
of this fish
being very
greatlj"preponderating, it is
a large fit.h the
tail,from its
to the upper
be
part of the fish,would
overdone.
fish
Whenever
small
is
boiled
it
very
whole, a
should
be selected.
Tie up the head
and
shoulders
well, place
it in the kettle with enough
cold water
to completely cover
it;
cast in a handful
of salt. The
will
if
ed
cooksmall
be
fish, a
one,
in twenty
minutes
after it has boiled
if large, it will take
half an hour.
When
it clear of
and
the scum,
enough, drain
comparison
much
"
the string; send ic to table
garnished with the liver,
smelt, and the roe of the fish,scraped horse-radish, lemon
sliced,and sprigs of parsley.
The
tail, when
be
separated from the body of the fish, may
cooked
in a variety of fashions.
Some
salt rubbed
into it, and
hanging it two days, will render
it exceedingly good
when
cooked.
It may
be spread
and
thoroughly salted, or it
open,
remove
the
may
be
cut
into
and
fillets,
fried.
HOW
If
cod
the
the
fish should
be
found
back
and
firmness
with
them
veal
good
fat
butter;
Rice
should
boiling
the
of
eyes
richness
the
to
the
It will
vacancies.
add
be
it much
"
day,
a
fish,and
with
an
juice and
grated
have
ready
3^olksof
cinimbs
the
crumbs;
Suet
Pudding.
it into
with
a
paste into
The
water.
wooden
it,tie
done,
be
may
the
untie
cloth
flour
in
hot,
add
of
till
and
on
well;
up
dip
in the
egg
dry
with
half
it all
salt;
gether
to-
rapidly
the
cloth, put
it into
plunge
round
a
of
pinch
a
pudding
a
roll, or
the
cloth,turn
very
beating
tightly, and
a
two
sugar,
plate, cracker
a
and
eggs
water,
either
piece
a
hot.
of flour
Flour
of
pint
a
stir this
rolls,and
serve
suet, add
spoon.
the
shape
rice in
the
and
beaten
pound
with
paste
a
with
boil
rice;
lemon;
one
eggs,
the
flnelj'chopped
of
pound
of
two
one
them
tablespoonfuls
in butter;
Mix
"
of
boiled
two
peel
them
fry
when
make
another;
on
some
; stew
thicken
serving
cold,
gravy.
egg,
eggs,
lemon
and
with
stewpan,
a
small
teacupful
water;
size of
the
in
a
parboiled
are
"
the
One
"
of
pint
a
of
before
just
they
them
put
juice
Croquettes.
of butter
it is
the
to
pork;
them
serve
and
milk,
make
before
for
After
and
grav)^,
verj'' tender, and
a
salt
salt filled in the
Sweetbreads."
Stewed
and
bone
bung
and
removed,
give
to
the
51
fresh, some
very
if
flavor, or,
COOK.
flavor.
of the
lard
when
the
improves
be
is cooked
down
rubbed
TO
When
ball.
and
pudding out,
boiling
serve
very
hot.
Gooseberry
stewpan
with
and
swell
the
back
of
a
taste, and
set
fire beaten
up
nutmeg:
take
and
drain
the
them
to
with
stir it
cool.
the
stir
it
until
cold
and
milk
only
good dishful.
may
when
Put
gradually
serve
be
and
them
four
used.
it
into
it.
and
eggs
the
The
Half
begins
cold
eggs
this
to
turn
them
press
them
sweeten
quarts
two
fire until
gooseberries
they begin
colander;
a
5'olksof
the
over
of
quarts
from
water
through
spoon
two
of water;
quart
a
it off and
it stand
Put
Fool."
of
a
to
milk
in
low
yelwith
to your
the
over
little
grated
simmer,
then
gooseberries;
may
be
quaniity
a
let
left out
makes
a
HOW
52
Omelet
Souffle.
twelve
tfemely
till
fast
they
form
with
two
yolks separately,
a
fi-om
basin
a
thick
very
beat
and
them
ex-
beat
six
ful
dessertspoon-
a
flavor
to
of
yolks
Then
snow.
just enough
or
the
and
of sugar,
ounces
orange-fiower water,
of
whites
into
whites
the
COOK.
the
Separate
"
Put
eggs.
TO
it to your
taste.
Before
all
When
with
quickly
into
it*n
pace
Watch
it
little
opening
out
the
of
Do
suffer
not
the
be
effect.
As
soon
of
of
all
puff
piece
of
in
bearded
and
quarters
and
the
a
and
top
through
going
on;
a
as
take
become
it
to
froth;
a
water,
you
bottom
has
of
the
it
Tare
butter,
to table.
the
pumpkin
colander;
a
ul mace,
of
two
of sugar,
pound
one
wine-glass
one
pretty
very
be sent
through
the
powder
a
it must
teaspoonf
one
galette.
mere
may
hours."
of
oven.
is done.
is done
strain
a
the
or
oven,
two
in the
long
crystalizes and
pound
one
"
paste,
a
Cover
it
cut
small
some
half
brandy,
and
cinnamon,
brisk
dozen
a
in
a
little stock
center
bottom
from
a
lapsing)
col-
gravy
you
and
Then, having
hour.
an
large 03'sters,
stew
flour, mixed
beards, (which
of
quarter
a
parboiled
of
the
pans,
patty-
j^inch the edges together,
paste, slightlj"
oven
put them
put in
top and
the
called
tins,
and
round,
bread, (to prevent
it with
teaspoonful
with
it
stew,
beat
with
from
over.
together.
; cover
a
it is
remain
to
the
r^ne,
to
Patties.
boke
in
the omelet
to
rose
the
tin
sugar;
as
eggs;
Oyster
small
fully
skil-
running
golden color,
a
gentle heat,
before
pumpkin
eight
nutmeg
and
time
to
how
see
is of
fall in
very
the
it down
wine-glass
and
a
Pudding."
put
pounds
and
of
fine
Pumpkin
and
and
its
of
that
"
tin, and
it is well
time
to
souffle
it will
putting
with
snow
from
it
high,
omelet
the
will be burnt
Before
fear
no
them
turn
buttered
thick, if
so
door,
very
the
mix
yolks
should
snow
into
be
at
oven
watched
oven
omelet
will
six
oven.
If it is not
Let
the
risen
it has
as
lest the
it then
well, glancing
of
the
beating
It will be
there
tin, well greased
butter.
whites,
oven.
round
readj^a
fresh
Put
that
mixed,
soon
the
water.
the
have
finished
have
you
is,melt
with
inside
the
over
very
the eggs
beating
-with
pan
with
must
two
their
stew
or
an
ounce
liquor,
in
three
a
them
cut
and
small
shreds
of
in
butter,
the
broth
saucepan,
of
lemon).
TO
HOW
with
Season
powdered
with
thin
a
of
spoonful
and
again
Halibut.
with
salt
pieces;
Take
"
of
ounce
an
of
slices
butter; put
bake
nearly
not
to let them
Salt
of
put
the
it in
set in
kettle
a
it
keep
good
a
or
egg-sauce,
minced
put
few
vinegar,
dozen
a
shreds
have
of mace;
of
and
ale
lastly,
plate
a
over
whole
teacupful
a
vinegar,
dish,
Sprinkle
it very
top
on
into
Set
bits.
till
they
thin
very
with
stew-pan
a
it in
cut
slightly with
Slice
hour.
an
a
of
quarter
a
them
salt,
dozen
over
slow
a
Black-fish
and
bass
a
fire,
quite soft,taking
are
and
scrape
of
fresh
cold
it at that
heat
melted
butter
Many
people
brown,
care
ly
equal-
are
also
minced
with
it well
with
hour
it well, and
send
half
with
like salt
a
pork
for
sauce
potato,
and
brush;
the
boiling
before
dinner.
with
table
to
hard-boiled
eggs
in small
cut
salt fish.
warmed
it
hard
it to
an
until
a
in
take
morning
bring
water;
night,
over
next
thickened
as
soak
to
The
scrub
boil up-, drain
fine.
fish
place.
w^arm
a
fried
square
It is
times
some-
first
when
over
to table.
Steam
To
Ham.
a
put it into cold
stone
damp
it
Wash
as
water,
well, put
long
"
sprinkled
for the
made
for
in
large rook-fish, and
a
into
salt; sprinkle
of
a
into
halibut; cut
40 minutes.
the
pieces,and
sent
of
tarragon
for
BoiLED."Put
water;
point, and
Give
on
covers
this way.
water;
out
of
brown.
become
Cod"
warm
of
baking
half
for
continually
cooked
good
and
thick.
large onions; put
pound of fresh butter, cut
stir them
pepper,
Take
them
and
and
a
slowh/
inch
an
let it remain
and
in
Rock-fish."
Stewed
pepper,
teaspoonful
a
fish,and
of the
the
put
;
pounds
teacupful
it one-half
over
lager beer,
or
then
well; then,
bread, put in a
the
out
teaspoonful
Jamaica
whole
cloves, one
pour
Cayenne;
Mix
gravy
two
a
pieces a teaspoonful
the
of
of
serve.
Potted
square
cream
ful
teaspoon
a
of cream.
patties,take
oysters and
the
of
quantity
same
the
knife, open
53
quarter
tablespoonfuls
three
add
salt,a
the
and
mace,
gradually
little
very
a
COOK.
time
and
as
ham
over
has
let it soak
with
it into
purpose"
a
If the
water
steamer
a
a
been
all
for
"
for
hung
night,
two
there
or
to
days
are
requires,
on
a
mellow.
proper
pot of boiling water.
the weight
time,
some
let it lie
ones
Steam
It;
is
This
whole
will
its
prevent
them
put
with
on
othej's; boil
with
mixed
their
belly.
and
take
handful
a
size of
the
of
hen's
a
egg
Stew
the
put
water
the
to
in
liquor
and'
meat,
through,
but
made
of
and
livei's of
their
the
into
Let
add
it
to
bits of
some
left of
was
half
let it boil
fire
the
two
stew
the
milk
much
and
tie in
to
excellent
An
picked, a
color.
and
slices,
barely
hours.
Sti'ain
butter
rolled
venison.
Stir
Then
long enough
put
in
in
heat
to
famil}^ pudding
little
it
very
Beat
them
as
will
the
wet
suet,
pound
a
cinnamon
two
eggs,
whole.
Mix
previously directed, and
as
of
be
may
minced
powdered
little salt.
a
cloth
a
in
let it boil.
"
and
the
about
with
hour.
an
then
small;
small
following ingredients: A pound of
bread
crumbs
or
flour,three quarters
grated nutmeg,
legs into
brown
saucepan,
them
within
boils,throw
fine
in
the
onions,
of butter
a
meat
a
shred
it
and
tureen
pigeons
clean, and
Cut
it over
not
currants, washed
it,it
two,
large
a
of the
pound
with
up
with
it becomes
gravy
Puddino.
Currant
them
them.
keep
do
cut
whole
them
truss
bones
and
cover
and
the skin
cold
make
the
season
until
jelly,and
currant
the
as
well
whatever
in flour, and
some
wash
stew-pan:
a
will
grated bread, put a lump
in a frying-pan, and
when
trimmings
enough
it
large l^andful of parsley, j'oung
Venison."
Cold
when
pigeons;
as
salt,and
and
bread, stirring
To
water
strain;
a
spinach";pick
prevents
skin
If j^ou preserve
ham
eight good
spicesand
Take
the
It
done,
pinions, neck"i,gizzards
and
well
it is
usual.
as
ham.
a
drj^
much
as
the
adding
of soup,
Take
"
cooking
When
cover
becoming
Soup.
Pigeon
it
over
possible and
as
of
way
flavor.
the
bread-raspings
strew
as
best
the
retains
and
waste
far
by
COOK.
TO
HOW
5i
a
of
and
and
add
all
boil for
gether,
to-
three
hours.
Wine.
Elderberry
juice,two
is what
settles from
and
then
will
bottle;
cork
have
into
molasses
and
good
the
put
(the best sugar
call molasses
sugar,
viz.
the
wine, but
bottom
until
in
elderbery
pure
sugar,
a
age
of
it works
uncorked
bottles
away
of
pounds
let it ferment
Ipave
and
we
quart
one
three
quarts water,
for this purpose
together,
Take
"
cellar,and
will
in
improve
a
it.
few
mix
clear;
it is done
that
sugar
hogsheads:
itself
until
:
all
strain
working,
months
you
HOW
Elderberry
and
two
one-half
through
the
Wine.
add
scalding hot;
the
into
you
of
quarter
the
wine
Chocolate
and
size of
egg;
mark
an
add
pickled,
by
which
two
cloves
and
a
which
leaves
; and
keg gives
from
six
butter
piece of
to
the
into cold
dropped
and
it cools
before
mushroom
of pepper,
and
skim
boil
it up
set
liquor,
of
sbalots,
ginger,
mace,
cloves,
well.
When
cold,
ounces
very
with
again
a
it will then
rarely does,
catsup
of
deal
those
and
them,
great
a
it four
horse-radish, and
of
f linge of
of salt among
produce
deal
boil
"
rooms
large-flapmush-
and
skins
put to
months
two
stick
a
the
keg
a
pan,
the
will
garlic,a good
In
in
stewpanfuUof
a
handful
a
strain
close.
spice and
throw
must
bay
yeast
keg air-tight; a
when
harden
worm-eaten,
fire;they
of
few
Take
slow
a
you
cork
not
are
keg;
a
compressed
the
and
buttered
a
it in
blocks.
Catsup."
that
them
in
vanilla; put
heat
grated chocolate, milk,
of
cupful,
it will
boil until
fire and
on
of
to bottle.
ready
one
pound
beaten, stirring
the
in
remain
one
place
placed
ginger
Take
each
sugar,
Mushroom
have
keg; bung
it will be
off in square
you
the
Caramels."
molasses,
water;
with
let it
flavor;
when
eight weeks,
bread, spread
of bruised
pound
fine
a
cool
in
butter,
a
is
strain
measure
weU
eggs,
in
; then
add
place
lemons;
liquor
then
minutes,
quart
every
elderberries
of
berries
the
of four
the
of toasted
would
to
whites
When
for 20
of four
peel
the
liquid.
place a piece
as
the
gallons
bruising
boiJer,and
a
and
sugar
three
of water
gallons
55
COOK.
Boil
"
fine sieve, not
a
liquid into
moist
TO
if not
little fresh
keep
boiled
the year,
second
a
time.
Eel
into
Sauce.
Cut
"
onions,
with
glass of
all sorts
white
eels
a
few
with
stewpau
a
the
wine
into
large pieces and
slices of
good broth,
little
a
tarragon leaves,chei'vil,a clove of
for an
bay leaf; simmer
hour, skim
sieve
for
a
few
(jrRAVY."lime,
kidneys,
put them
into
sweet
fire for
cullis,three
garhc,
or
well
and
a
four
and
spices
two
it very
add
a
sift in
a
use.
Kidney
four
bacon, ham, veal, two
it till it catches, then
of roots; soak
and
them
put
six
them
cut
a
stewpan
herbs
or
and
hour
an
into
pieces,and
with
half
two
an
eight minutes,
Slice
three-quay^ters."
and
dredge
ounces
Shake
onion.
and
and
then
add
them
a
half
these
about
flour;
with
of butter,
over
a
the
pint of
HOW
56
Let it iiumier
water.
it
carefully ;
strain
can
be made
from
for
the
and
hour
an
and
gravy
quarters, skimming
three
set it
kidney,
beef
one
COOK.
TO
for
by
This
use.
of
instead
gravy
four
sheep's
kidneys.
To
Pickle
clean
and
them
with
them
lay
and
in
brine
spoonfuls
of
Common
in
water
as
a
a
soak
will
and
two
drain
of
then
them
the
best
pimento,
horseradish,
of
walnuts
three
or
days,
be
all boiled
hmidred
and
strong
of pepper,
good quantity
seeds
six
pickle
a
into
to go
It must
; then
more
them
over
every
inch
an
and
so
in
a
it
pound
of
pound
of
heads
six
put
shalot.
of
Short
sugar
the
portion
continue
until
inch
and
rolled
half
a
a
a
the
on
work
of
teaspoonful
much
as
little flour
roll out
of
pound
cold
the
over
the
j^aste
in
butter
paste, fold it up, dredge
paste-slab,or table, roll it out
the
over
of the
butter
over
all the
butter
is
in thickness
Crust,"
half
flour
center,
flour, add
strew
; divide
evenly
it and
and
the
then
in the
hollow
rolling-pin,and
the
thickness
one
lard
gifted
of
pound
a
through
together;
flour,dried
of loaf
make
another
an
one
basin;
mixed
over
quai'terof
Rich
Put
table; flour
d
Very
ounces
of
it is
little flour
a
To
earthen
an
again, spread
to
a
seed
parts, spread
again,
with
Paste."
will bind
pasteboard
three
pour
mustard
quarter
When
half
jar.
a
and
first.
cold
them
six
pin
a
boiled
water
Let
stand
jar ;
a
will bear
and
boiling.
cold.
Puff
salt.
to
into
six months.
them
a
them
will
as
excellent, and
are
they
cloves,mustard
but
it
the
till the whole
vinegar
turn
it,being quite
; let them
into
mace,
slab, or
manner
salt
on
while
together,
Keep
of
egg
wine-vinegar,
ginger,
into
an
them
put
fire,and
When
brine
a
skimmed
white
in this
While
well
much
as
them,
over
pepper.
them
in
pour
salt
and
years.
bear
the
and
mace
the
on
Walnuts."
enough
change
them
prepared
them, place
well
; then
again
warm
Pickled
to
with
rub
mushrooms;
some
them, keep shaking
into them
for two
button
salt; throw
and
stewpan
a
from
cov^r them;
Mushrooms
keep
flannel
in
liquor comes
is dried
Take
Mushrooms."
for
Break
fine.
Make
used;
it out
roll it out
use.
ten
sifted: add
it, roll
a
ounces
pinch
it into
of
batter
of salt and
a
very
into
two
smooth
HOT'/
58
biscuit
each
mixture
other,
Tart.
Gooseberry
of
of
crust; put
usual
manner,
custard,
Fig
or
cover,
and
bake
of cold
Two
with
of
pound
cake
to
each
layer.
knife
sharp
five
dish
with
and
quart
a
with
six
or
short
in
top
Serve
oven.
of
and
Bake
stiff
as
to
edges
the
boiled
wii-h
butter,
in
four
cups
one
eggs,
well
Cut
This
crumbling.
prevent
it; three
them
cake.
cold
of
one
with
the
between
layers, frosting
pound
as
in
nutmeg,
figs whole, covering
the
Make
the
dissolved
of soda
burning.
prevent
of the
one
sugar,
fine,cinnamon
figs;use
edge
brisk
a
of
cups
raisins,chopped
a
cream.
teaspoonful
a
them
tails from
deep pie dLsh
a
ornament
in
and
tops
line the
sugar;
the
jug
a
Cake."
water,
of
on
off the
into
thein
moist
good
froiri
bake
and
spread,
to
distance
oven.
Cut
"
gooseberries; put
ounces
slow
rather
a
sufficient
a
paper,
biscuits
the
allow
to
in
lightcolor
buttered
on
COOK.
TO
with
a
very
makes
two
piecesof
stale
recipe
loaves.
Bread
bread
Pancakes.
in
bread
rub
the
and
milk
through
enough
into
stir them
ready
nrrowroot
the sugar
the
Stir
last.
in
minutes
a
the fritters
with
them, glaze
and
Pickled
pugar,
two
three
cloves
it into
quick
for
a
send
Peaches."
quarts good
it
Nine
cider
peach,
then
salt,and
of
eggs,
and
milk,
and
in
ten
into
it
stir
ficient
sufthem
serve
of
cutlet
it is
egg
as
over
bread
a
it about
quite cold, cut
and
of
eight eggs,
bake
and
pan,
good
milk
the
yolks
a
ounces
twent}'- minutes
about
cutter, and
up
of
boils; have
When
them
three
batter; fry
pints
two
deep
oven.
round
a
in each
it
eggs
side, drain
little vanilla
a
three
sugar.
and
mixed,
quick fire, then put
ten
and
fire until
possible;add
as
each
on
Put
the
over
then
Beat
pinch
a
smooth
thick,
over
lemon
add
milk;
a
Fritters."
stewpan,
quickly
with
hot,
Arrowroot
sized
it into
them
In boiling fat, roll
very
of
pint
to make
flour
them
Time, five minutes."
a
sieve,
add
quart
a
a
batter.
soft
a
Pascakes."
COMMO-s
and
make
to
through
To
colander.
a
Soak
"
drain
quite soft;
until
water
Time, five mimites.
"
out
crumb
quite hot.
pounds
peaches,
vinegar.
put
them
Peel
with
three
the
pounds
peaches, put
the
sugar
and
TO
HOW
in
vinegar
Add
Salad.
bunch
one
up
f ul of
of
salt,one
four
slowly
fuls of
Pickle
enough
to
layers
with
a
let the
shapes
of
chicken
strike
a
of
cold
hot
powdered
and
them
; stir in
tablespoon-
two
they
put them
scald
thin
are
down
wineglass
a
the
When
of
Roll thin
sugar,
brandy,
and
and
into
cut
spoonfuls
table-
is
gelatine
table-
soft,one
entirely dissolved, add
it while
beat
it is
This
taste.
to
as
tender.
teaspoonful gelatine, two
when
in
vinegar
your
tablespoonfuls powdered
One
and
teaspoon-
mustard
till
doughnuts.
jagging iron.
lemon
light;
them
for
water.
ing,
dress-
celery.
through;
butter,
water;
sugar,
and
the
one
egg,
made
vinegar;
six
melted
as
utes.
min-
fine;cut
very
make
; to
oil,then
Quarter
eggs,
flour
five to ten
chop
not
cent
a
sweet
to make
with
do
hard-boiled
a
the
Frosting."
of
white
of
vinegar
Six
"
Gelatine
of
size of
spices, salt,and
little nutmeg;
spoonful
tfie
over
is necessary
from
tablespoonfulsof
pour
tablespoonfuls
fanciful
chicken;
Cabbage."
Crullers.
six
a
tablespoonfuls
To
kettle; cook
yolk
two
or
vinegar;
as
celery,
the
59
allspice.
Boil
"
smooth
wash
often
little whole
a
Chicken
lined
porcelain
a
COOK.
yet
one
cup
until
warm,
frosts
sheet
of
pound
of
one
cake.
Raspberry
Jam.
fruit;
press
sugar,
and
them
pint
"
in
spoon
Dissolve
half
; then
a
cold
thus
from
to
Let
afterwards
Plain
which
it cool
place
till
ready
Fruits.
candy
set
thickness;
on
Plum
add
a
and
sieve
the
of
package
it is
three
in
add
a
a
tablespoonfuls
little,stirring it
or
in
gelatine
dissolved, then
Add
mold,
fruit,then
afterwards
then
to
Beat
well-beaten
the
ally
occasion-
and
leave
it
use.
dry
dried.
preserved,
Cake."
six
cups,
Preserve
"
when
syrup
to
a
dish, add
minutes.
a
taste.
put it into custard
dipped uncooked,
the
to
sweeten
of vanilla.
Candied
boiled
and
to each
earthen
an
for fifteen
together
Cream.
of cream,
of extract
to
a
of sugar
pound
a
quart of boiling milk; stir until
one
in
with
boil all
Bavarian
Allow
"
rolled
Or
in
it.
dip
it in sugar
Grapes ma'y
be taken
fruit may
powdered
be
sugar,
and
dry.
six
eggs;
ounces
work
of
in
tutter
one
to
pound
a
cream,
of
flour.
^
and
half
and
two
into
each
of
and
form
them
brown
it into
cakes
and
HoMixY
of
it with
pound
a
half
and
sugar,
of
of
together
piece; place
crown
when
oven,
boiled
and
beat
cold;
it
smooth;
be
will
they
MvYFms.-Time, fifteen minntes.-Ta^,e
hominy,
ses,
molas-
tablespoonful
it all well
a
into
butter
pound
one
Work
moderate
a
it
together, put
a
larger then
not
tin in
a
well
q^ick oven.
a
seeds.
caraway
baking
crisp.
on
of fine
pound
a
of currants
pound
a
mix
quarter
a
mix
and
gmger
it in
flour,then
of
half
peels;
bake
tin, and
fine
of
quarter
a
candied
SA^APS.-Work
pound
dry
of
ounces
buttered
a
COOK.
of sifted loaf sugar,
pound
a
GiXGER
a
TO
HOW
two
cups
stir in
three
milk, half a cup of melted
butter, two teaspoonfuls of salt,and
two
tablespoonfuls of white sugar; then add
three eggs well beaten,on"
teaspoonful of soda dissolved in hot
water, and one large cup of flower; bake quickly.
of
cups
sour
Freed
milk.
remove
the
Butter
your,
(dipped m
hot
a
the
return
dish, and
boil
a
it
cold
when
sprinkle
and
the
to
it
cut
place.
Take
bone.
liquor
after
fine, and
makes
the
it is
of
a
nice
dish
them
for
the
a
juice
or
is
meat
it fine
and
it another
and
Put
form.
lunch
the
give
and
add
water
hash
and
meat
into
with
boil until
strained,
pour
Lay
sides.
veal
it
salt,pepper,
then
bread
your
little loaf sugar.
a
let
and
carrot,
a
both
knuckle
a
jellies. Add
It
them
over
in
hot, lay
on
halves'
slice into
each
cut
brown
JELLY.-Cover
until
lemon,
sides, and
custard), and
to fall off the
ready
the
frying-pan, and
onion
small
from
crust
Swedish
a
very
eggs
tablespoonfulsof brown
sugar, a little grated
a
or
rose
tablespoonful of orange
water, and a quart
inch
Cut into slices,an
thick, a stale loaf of bread-
nutmeg,
in
four
minutes.-Beat
three
light; add
ot
ten
BREAD.-rtme,
rind
of
it into
a
If
tea.
the
large, use three quarts of water; if small
two
quarts; let it boil slowly three or four hours, or until it
half the quantity of water
to about
is reduced
put in.
of
knuckle
spoonfuls
a
is
England
New
and
veal
of
ve^-y
between
fine
Pancakes.-MIx
flour,seven
little salt; fry them
each
strew
sugar
and
yolks
^ery
a
pint
and
thin
cinnamon.
four
of
cream,
whites
of
five
eggs
in fresh
butter, and
Send
six
up
or
eight
"
at
once.
The
WIDE
Stories
Both
the Best Authors,
and Sensational,
5
PRICE
CENTS
READ
3
4
5
6
7
8
9
Poor
Fiend.
Wonderful
Jack.
Bounce.
Tommy
12 Shorty;
11
or, Kicked
wayman.
ST Josephine;
or, the
of the
Maid
Gulf.
88 Ned
Scarlet, the
High-
Daring
wavman.
89
40
41
42
48
44
45
46
47
48
49
Paul
The
The
Dot
Demon
Jones.
Hangman
Black
Boy
of Newgate.
Mask.
Fritz.
of
the
Deep,
Mark
Graham.
Starboard
Jack.
San
Francisco
Bob.
Tom,
the
Dick, and
Yankee
Privateer.
The
Rover's
Oath.
eO Corkey.
51 Dick
Llghtheart.
LIST.
57
58
59
60
61
62
Good
Into
Luck.
Devil's
13 The
Diamond.
in Luck.
14 Shorty
Dauntless.
15 Dick
16 Skinny,
the Tin
Pedler.
17 Dick
Turpin.
18 Gulliver's
Travels.
and
19 Ali Baba
the Forty Thieves
Twins.
20 The
Mulcahv
Faithful.*
21 Jacob
22 Oliver
Optic's Engin'rSk'tch'sTwist.
23 Oliver
24 The
of His Father,
Image
25 Gentleman
George.
26 Gentlem'n
George and His Pal
Dead
27 The
Boxer.
Hale.
28 Harry
of the Boys
29 One
York.
of New
30 The
King of Diamonds.
Four
31 The
Knaves.
Pirate
82 The
Doctor.
Jonathan
m
Wild.
Chief.
Pirate
34 The
35 The
of St. Malo.
Smuggler
36 Dick
Clinton, the Masked
High"
COPY.
52 Dick
Lightheart's Trials.
53 Dick
Triumphs.
Lightheart's
54 Captain
Havvke.
55 The
Boss
Boy.
56 Shorty,
Jr.; or, the Son of Hii;
Lamp.
10
A
THE
Schooldays.
Brown's
Pirate.
Robinson
Crusoe.
Jack
Sheppard.
the Sailor.
Sinbad,
Peter
Simple.
Joe.
Pantomime
the Dog
Snarlevow,
and
the
Aladdin
LIBRARY.
by
Humorous
1 Tom
2 The
Cent
AWAKE^
Best
The
5
-"
63
Dad.
The
Pirate
Schooner.
The
Gold
Hunters.
The
Pirates
of America.
The
Pirate
Cutter.
The
Black
Pirate.
Captain
Kyd;
or, the Pirate
Hell
Gate.
Will
Waffles.
Three
Fingered Jack.
The
Sea King.
Life in the Red
Brigade.
Billy Bo's wain.
The
Devil
Two
on
Sticks.
The
Wild
Robber.
"("'
64
65
66
67
68
69
70 The
Fate.
Highwayman's
71 The
Lighthouse Murder.
72 The
Assassin's
Doom,
73 The
Pirate of the Shoals,
74 The
Robbers
of the Rhine.
75 Jack
Schooldays.
Harkaway's
76 Harkaway
Afloat.
77 Harkaway
the Savages.
Among
78 Harkaway's
Escape.
79 Harkaway
at Oxford.
80 Harkaway
and
the Black
Band
81 Harkaway
and
the Brigands.
82 Harkaway
and
the Spy.
83 Harkaway
Trapped.
84 Harkaway
and
the Italians.
85 Dick
at Sea.
Lightheart
86 Dick
Around
tb9
Lightheart
World.
87 Dick
in London.
Lightheart
88 Dick
Lightheart's
Victory.
89 The
Island
of Mystery.
90 Detective
Dan.
91 Claude
Duval.
92 Claude
and
his Pals.
93 Duval
and
Dick.
94 Claude
in a Fix.
95
96
97
98
99
100
101
102
103
Duval
Betraypd,
On
the Scaffold.
The
BId",
Highwayman's
Claude
Duval's
Dead
Shot,
Bonnie
Black
Bess.
Claude
in Jail.
Duval's
Life Struggle^
Claude
and
the Nuns,
Duval
in the Cloistfv-104 Claude
and
the Ladf,
Faces.
of Many
Peril.
"
Rescue.
to the
"
the Magician.
Rob.
Reckless
the Lion
172 Luke
Lander,
Hunten
173 Rattler, the Scrapegrace.
Dwarf
174 The
King; or. the Ad.
of Harry
Bluff.
ventures
175 The Gallant
Middy.
ICT The
i05 Duval
Hand.
on
106 Claude
and
the Spy.
107 Duval
In Chains,
108 Claude's
Bride.
109 Duval
the Road.
on
Duel.
110 Claude's
the Malden,
111 Duval
and
in the Toils.
112 Claude
and
113 Duval
the Casket.
114 Claude
his Chum.
and
115 Duval
in PeriL
at Bay.
and
Luke.
of Claude
116 Clande
117 Duval
113 Death
119 Jack
Harkaway
Duval.
His
Around
and
Adventures
World.
and
His Son
Bound,
121 Jack
Rushton.
off the Stage.
122 On
and
12:S The
Bush
Boys.
124 The
Rival
Schools.
125 Frank, the Fisher
Boy,
Tom
126 Young
Rodman.
127 Shorty, Jr., on His Ear.
128 Fred
Spangle.
129 The Young
Tragedian.
130 Clarence
Rhett.
120 Harkaway
131
Paddy
168
169
170
171
176 Harkaway,
177 The
Rival
178 Harkaway
the
ward
Home-
^^
196
197
198
199
of all Trades
201
155 Out
156 Mad
208
211
212
213
214
215
216
217
218
219
220
Boone.
and
Hearty,
of the Mall
Train.
with
Stanley.
the
rates.
Pi-
164 Harkaway's
Triumph.
165 Harkaway
on
Magic Island.
166 Ferret, the Little Detective,
Sale
by
Receipt
all
of
Wheels.
on
Fighting Against
Halsey,
The
Jerry
Dare
Game
Rlvee
Odds.
of New
York.
Burglars
O'Keefe's
Crimes.
Devil Detective.
to the Death.
ward
Bound.
of a Kind.
223 Three
224 Charlie,
Mike, and
225 Thirteen.
226 The
Brotherhood
Price,
Don,
of Death.
2^7 Tricks.
Newsdealers,
FEANK
(Box 2T30.)
School
Lightning Flash.
The
Mystery of a Minute.
Joe.
Kickapoo
The
Struggle for a Mine,
Stump.
at SchooL
Stump
at Sea.
Stump
and
Hawser.
Jack
Stump
221 Stump's
Below
Rackets
Decks.
and
his Chums
Homo
222 Stump
Count.
158 The
Wharf
Boyso
159 Big Silas.
160 Nip and
Flip.
161 The
Four
Jacks.
162 The Miser
of Harlem.
163 Young
and
Harkaway
For
The
210DonnellO'Gig.
Leary.
Maurice.
the
157 Shorty and
Doom.
Their
Tom
Trump.
The
Boy Pilot.
Satan's
Tree.
209 Harry
Handy.
152 Daniel
ures
Advent-
To Be An
202 Bound
Actor.
of the Boys.
203 One
204 The
Mystery of the Red
205 The
Masked
Messenger.
Prairie Phantom.
206 The
207 The
Engineer.
Young
Dick.
142 Dick
Daring.
143 Glpsv Blanche.
144 The Boy Clown.
145 Three
Yankee
Churoo.
Tom.
146 Unlucky
147 Lathy.
Sea Fiends,
148 The
the Ocean.
149 Under
15:^ Hale
154 Tim
Chin
Chin's
and
With
Indians,
200 A
"
150 Andy
151 Red
Among
In Omaha
Chin
Chin
186 Chips and
"
"
""
""
"St.Louis
187
""
"
"'
"
"
N. Yorls
188
189 Jack
Hawley,
190 Two
Boston
Boys.
191 Frank
Rajah
Martin, the Young
Locksmith's
192 The
Apprentice,
" the Charmed.
Charmers
193 The
Red
194 The
Circle.
ta
195 The
^'emesls;
or, Tracked
Mysterious
Messenger.
Burt, the Detective.
to Death,
12;" or. Tracked
140 The Young
Ventriloquist.
141 Denver
"
Mormons.
185 Chips
137 The
138
139
Avenger.
"
J'
*v
the
JIcGroarty.
133 Yank,
of Himself.
134 Master
135 Jim
Jams; or. Jack
136 The Boy Bohemian.
"
179
the
Crusoes.
in Australia,
the Convicts.
and
"
and
the
180
Bushrangers,
the World,
181 Chased
Around
Mistake.
Detective's
182 The
183 Chips and
Chin
Chin.
Son's
the Brave.
" Co.
Shank
182 Brian
Man
Harkaway's
5 Cents
a
or
Sent
Copy.
Post
Paid
Address
TOUSEY, Publish"":
180 WlULLtM
Stbbjct. N. "".
o"
*
230
231
Hazle
Shot
in
Island
Floating
a
on
Fred
Dark
the
Crandall
232 Doonle
the Girl Crusoe
233 Meta.
Doyle
234 Teddy
the Center
235 A Trip to
Earth
Harry
236 Drifting
Smasher
the
237 Rory
238
Bars
the
239 Behind
Boy Convict
240 The
Tim
241 Tornado
Avenger
Boy
242 The
the Joker
243 Jaclc
Robber's
Irish
244 The
His
Way
245 Fighting
A
247
Fritz,
Apprentice
YorK
Cartouche
Gipsy Boy's Vengeance
Captain
253
The
The
.
_
255
356
The
King of the
Flying Ship
257
The
Adventures
The
Franco
258
Cripple
259
The
Swimming
of the
Gang
Pacific
260 Plucky
Blacksmith's
261 The
Joe
262 Jumping
Gordon
263 Jack
Apprentice
Fortune
Scotty
the
Boy
Terrier
272
Hlghfalutin'
273
Charley
Dave
279
280
The
Grass
Wild
Forrester
o' the Mist
Mat
Duke
Eveline
Rider
of
Merrit|and
Fitzroy
Oak
the
Island
Savages
of
Heart
School
Golden
Sea
on
the
Schoolboy
Specter
Bridge
London
Old
of
Harold
Bradley
Mark
Sea
to
SM
Driven
321
Routing
322
Fox
Tom
Adventures
Redskins
the
Mystery
326
Double
Dominoes
*Detectiv*
Phil.
a
Savage
of a Mis
j.
^
"
.
of
Richard
325
spent Life
Six
of Death
Bess
Gipsy
",
,
Queen
The
Old
of
Kentuck
^
^
,
Ned
of the
of
Robber
Midshipman
293
294
The
Lance
295
296
Freeaud-JSftsy Ned
^,
Old
^^
^
,
,
.,
Ironsides
Brigand
Irish
Lion
the
Biue
Brigade
Naval
Guy's
353
354
355
856
Duval
290
291
292
Eye
_
the
of
Jack
343 Sir
349
Moke
^
O'Corker
Diamond
Pat
The
Daughter
Zulu's
House
Haunted
Corner
man's
357
358
,
Hussars
The
with
Flag
of
Old
land
Ire-
O'Sliaughnessy
Midshipman
Cook
Captain
Inch
Every
Acrobat
an
Green
Kathleen
the
Tom,
Out
Secret
of
Fortunes
the
For
Deaa-
of
Sailor
a
the
Liglit Dragoon
350 Ralph
in Arms
Brothers
351 The
of Cheapside
352 Jack
West
Bob
286 Dashing
Burgoo
287 Johnny
Joe
288 Reliable
Claude
Yankee
289 The
Barnum
With
Traveling
Dashing
Tln-ee
342 The
347
348
or. Nobody's
Shoo-Fly,
at School
Shoo-Fly
in Love
283 Shoo-Fly
Gymnast
284 Slioo-Fly the
the
young
285 Sharkey,
Tipton
316
317
?46
Bob
Cruise
Feeney
Young
Headsman
345
282
The
Jack
315
344
Man
281
the
The
Jim
Lance
A
Blue
Among
314
841
for a Missing
Search
Rip- Rap
275 Commodore
O'Flynu
276 Teddy
Ship
Shadow
277 The
Jack
278 Lone
274
313
339
340
Detective
False
The
312
The
Tlie
The
338
Billy the Boxer
Con
Cadger
271
Harry
310
337
America
in
Philadelphia
809
336
Bob
English
An
267
268
269
270
Captain
.
McCarthy's
266
304
of the Highway
Traitor
the
Rodolf,
The
Boy Cavaliers
332 Young
Captain Kidd
Lake
of Wizard
Secret
33:3 The
Witch
The
Prairie
334
of the Silver Trail
Hunters
335 The
Tramps
Two
of
Adventures
Mat
Jack
Manly
Freebooters
328
329
330
331
Charley
265 London
303
Boys
Our
Arm
Strong
the
of
302
327
Harry
of
Jimmy
264
or,
Percy
323
324
Miners
Boy
Jim,
Water-Duck
254
Muscle
of
One
His
on
Short;
301
318
319
Ted
243 Iron-Knuclcled
Diclc
249 Dare-Devil
of New
Boy
Dock
25") The
251
252
Tom
Bob
Last
.
Tumbler
the
299
300
311
Brush
the
of
Knight
246
That
California
His
Rangers
Hunchback
the
305 Nero,
of, Trinity
306 Bell-Ringer
Harley
307 Harry
Arctic
Queen
308 The
.;,.
the
LucK
Boy's
Irish
An
.
of
^
^
298
at
Blue; or. Righted
of Ours
Boy
297 True
Gallows
the
228 Under
229 Adrift
359
360
361
The
The
of,
Banner
Green
^
,
Islam
Colonel's
Secret
Walter's
of Berkeley
Outlaws
The
the Outlaw
Rpd
Spear
The
_
Daughter
of
House
Oswald
Adventures
the
a
Hundred
Tr""""f
Forest
Terrors
Unknown
of
a
"vee
Lanca
Knight
Treacherous
and
Harkaway
362 Young
Tinker
Bogey
Man,
363 Tinker's
in
Harkaway
Young
The
^364
His
Boy
Spaln^
ARM
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