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The Virginia Housewife
by Mary Randolph
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TO ROAST DUCKS.

When you have drawn the ducks, shred one onion and a few sage leaves, put them into the ducks with pepper and salt, spit and dust them with flour, and baste them with lard; if your fire be very hot, they will roast in twenty minutes; and the quicker they are roasted, the better they will taste. Just before you take them from the spit, dust them with flour and baste them. Get ready some gravy made of the gizzards and pinions, a large blade of mace, a few pepper corns, a spoonful of catsup, a tea-spoonful of lemon pickle; strain it and pour it on the ducks, and send onion sauce in a boat.

* * * * *

TO BOIL A TURKEY WITH OYSTER SAUCE.

Grate a loaf of bread, chop a score or more of oysters fine, add nutmeg, pepper and salt to your taste, mix it up into a light forcemeat with a quarter of a pound of butter, a spoonful or two of cream, and three eggs; stuff the craw with it, and make the rest into balls and boil them; sew up the turkey, dredge it well with flour, put it in a kettle of cold water, cover it, and set it over the fire; as the scum begins to rise, take it off, let it boil very slowly for half an hour, then take off your kettle and keep it closely covered; if it be of a middle size, let it stand in the hot water half an hour, the steam being kept in, will stew it enough, make it rise, keep the skin whole, tender, and very white; when you dish it, pour on a little oyster sauce, lay the balls round, and serve it up with the rest of the sauce in a boat.

N.B. Set on the turkey in time, that it may stew as above; it is the best way to boil one to perfection. Put it over the fire to heat, just before you dish it up.

* * * * *

TO MAKE SAUCE FOR A TURKEY.

As you open the oysters, put a pint into a bowl, wash them out of their own liquor, and put them in another bowl; when the liquor has settled, pour it off into a sauce pan with a little white gravy, and a tea-spoonful of lemon pickle—thicken it with flour and a good lump of butter; boil it three or four minutes, put in a spoonful of good cream, add the oysters, keep shaking them over the fire till they are quite hot, but don't let them boil, for it will make them hard and appear small.

* * * * *

TO ROAST A TURKEY.

Make the forcemeat thus: take the crumb of a loaf of bread, a quarter of a pound of beef suet shred fine, a little sausage meat or veal scraped and pounded very fine, nutmeg, pepper, and salt to your taste; mix it lightly with three eggs, stuff the craw with it, spit it, and lay it down a good distance from the fire, which should be clear and brisk; dust and baste it several times with cold lard; it makes the froth stronger than basting it with the hot out of the dripping pan, and makes the turkey rise better; when it is enough, froth it up as before, dish it, and pour on the same gravy as for the boiled turkey, or bread sauce; garnish with lemon and pickles, and serve it up; if it be of a middle size, it will require one hour and a quarter to roast.

* * * * *

TO MAKE SAUCE FOR A TURKEY.

Cut the crumb of a loaf of bread in thin slices, and put it in cold water with a few pepper corns, a little salt and onion—then boil it till the bread is quite soft, beat it well, put in a quarter of a pound of butter, two spoonsful of thick cream, and put it in the dish with the turkey.

* * * * *

TO BOIL FOWLS.

Dust the fowls well with flour, put them in a kettle of cold water, cover it close, set it on the fire; when the scum begins to rise, take it off, let them boil very slowly for twenty minutes, then take them off, cover them close, and the heat of the water will stew them enough in half an hour; it keeps the skin whole, and they will be both whiter and plumper than if they had boiled fast; when you take them up, drain them, and pour over them white sauce or melted butter.

* * * * *

TO MAKE WHITE SAUCE FOR FOWLS.

Take a scrag of veal, the necks of fowls, or any bits of mutton or veal you have; put them in a sauce pan with a blade or two of mace, a few black pepper corns, one anchovy, a head of celery, a bunch of sweet herbs, a slice of the end of a lemon; put in a quart of water, cover it close, let it boil till it is reduced to half a pint, strain it, and thicken it with a quarter of a pound of butter mixed with flour, boil it five or six minutes, put in two spoonsful of pickled mushrooms, mix the yelks of two eggs with a tea cup full of good cream and a little nutmeg—put it in the sauce, keep shaking it over the fire, but don't let it boil.

* * * * *

FRICASSEE OF SMALL CHICKENS.

Take off the legs and wings of four chickens, separate the breasts from the backs, cut off the necks and divide the backs across, clean the gizzards nicely, put them with the livers and other parts of the chicken, after being washed clean, into a sauce pan, add pepper, salt, and a little mace, cover them with water, and stew them till tender—then take them out, thicken half a pint of the water with two table spoonsful of flour rubbed into four ounces of butter, add half a pint of new milk, boil all together a few minutes, then add a gill of white wine, stirring it in carefully that it may not curdle; put the chickens in, and continue to shake the pan until they are sufficiently hot, and serve them up.

* * * * *

TO ROAST LARGE FOWLS.

Take the fowls when they are ready dressed, put them down to a good fire, dredge and baste them well with lard; they will be near an hour in roasting; make a gravy of the necks and gizzards, strain it, put in a spoonful of brown flour; when you dish them, pour on the gravy, and serve them up with egg sauce in a boat.

* * * * *

TO MAKE EGG SAUCE.

Boil four eggs for ten minutes, chop half the whites, put them with the yelks, and chop them both together, but not very fine; put them into a quarter of a pound of good melted butter, and put it in a boat.

* * * * *

TO BOIL YOUNG CHICKENS.

Put the chickens in scalding water; as soon as the feathers will slip off, take them out, or it will make the skin hard and break: when you have drawn them, lay them in skimmed milk for two hours, then truss and dust them well with flour, put them in cold water, cover them close, set them over a very slow fire, take off the scum, let them boil slowly for five or six minutes, take them off the fire, keep them closely covered in the water for half an hour, it will stew them enough; when you are going to dish them, set them over the fire to make them hot, drain them, and pour over white sauce made the same way as for the boiled fowls.

* * * * *

TO ROAST YOUNG CHICKENS.

When you kill young chickens, pluck them very carefully, truss and put them down to a good fire, dredge and baste them with lard; they will take a quarter of an hour in roasting; froth them up, lay them on the dish, pour butter and parsley on, and serve them up hot.

* * * * *

FRIED CHICKENS.

Cut them up as for the fricassee, dredge them well with flour, sprinkle them with salt, put them into a good quantity of boiling lard, and fry them a light brown; fry small pieces of mush and a quantity of parsley nicely picked, to be served in the dish with the chickens; take half a pint of rich milk, add to it a small bit of butter, with pepper, salt, and chopped parsley; stew it a little, and pour it over the chickens, and then garnish with the fried parsley.

* * * * *

TO ROAST WOODCOCKS OR SNIPES.

Pluck, but do not draw them, put them on a small spit, dredge and baste them well with lard, toast a few slices of bread, put them on a clean plate, and set it under the birds while they are roasting; if the fire be good, they will take about ten minutes; when you take them from the spit, lay them upon the toasts on the dish, pour melted butter round them, and serve them up.

* * * * *

TO ROAST WILD DUCKS OR TEAL.

When the ducks are ready dressed, put in them a small onion, pepper, salt, and a spoonful of red wine; if the fire be good, they will roast in twenty minutes; make gravy of the necks and gizzards, a spoonful of red wine, half an anchovy, a blade or two of mace, one onion, and a little cayenne pepper; boil it till it is wasted to half a pint, strain it through a hair sieve, and pour it on the ducks—serve them up with onion sauce in a boat; garnish the dish with raspings of bread.

* * * * *

TO BOIL PIGEONS.

Scald the pigeons, draw them, take the craw out, wash them in several waters, cut off the pinions, turn the legs under the wings, dredge them, and put them in soft cold water; boil them slowly a quarter of an hour, dish them up, pour over them good melted butter, lay round a little brocoli in bunches, and send butter and parsley in a boat.

* * * * *

TO ROAST PIGEONS.

When you have dressed your pigeons as before, roll a good lump of butter in chopped parsley, with pepper and salt, put it in your pigeons, spit, dust and baste them; if the fire be good, they will roast in twenty minutes; when they are through, lay round them bunches of asparagus, with parsley and butter for sauce.

* * * * *

TO ROAST PARTRIDGES OR ANY SMALL BIRDS.

Lard them with slips of bacon, put them on a skewer, tie it to the spit at both ends, dredge and baste them, let them roast ten minutes, take the grated crumb of half a loaf of bread, with a piece of butter, the size of a walnut, put it in a stew pan, and shake it over a gentle fire till it is of a light brown, lay it between your birds, and pour over them a little melted butter.

* * * * *

TO BROIL RABBITS.

When you have cased the rabbits, skewer them with their heads straight up, the fore-legs brought down, and the hind-legs straight; boil them three quarters of an hour at least, then smother them with onion sauce, made the same as for boiled ducks, and serve them up.

* * * * *

TO ROAST RABBITS.

When you have cased the rabbits, skewer their heads with their mouths upon their backs, stick their fore-legs into their ribs, skewer the hind-legs doubled, then make a pudding for them of the crumb of half a loaf of bread, a little parsley, sweet marjoram and thyme, all shred fine, nutmeg, salt and pepper to your taste, mix them up into a light stuffing, with a quarter of a pound of butter, a little good cream, and two eggs; put it into the body, and sew them up; dredge and baste them well with lard, roast them near an hour, serve them up with parsley and butter for sauce, chop the livers, and lay them in lumps round the edge of the dish.

* * * * *

TO STEW WILD DUCKS.

Having prepared the fowls, rub the insides with salt, pepper, and a little powdered cloves; put a shallot or two with a lump of butter in the body of each, then lay them in a pan that will just hold them, putting butter under and over them, with vinegar and water, and add pepper, salt, lemon peel, and a bunch of sweet herbs; then cover the pan close, and let them stew till done—pass the liquor through a sieve, pour it over the ducks, and serve them up hot, with a garnish of lemon sliced, and raspings of bread fried. The same way may teal, &c. be dressed.

* * * * *

TO DRESS DUCKS WITH JUICE OF ORANGES.

The ducks being singed, picked, and drawn, mince the livers with a little scraped bacon, some butter, green onions, sweet herbs and parsley, seasoned with salt, pepper, and mushrooms; these being all minced together, put them into the bodies of the ducks, and roast them, covered with slices of bacon, and wrapped up in paper; then put a little gravy, the juice of an orange, a few shallots minced, into a stew pan, and shake in a little pepper; when the ducks are roasted, take off the bacon, dish them, and pour your sauce with the juice of oranges over them, and serve them up hot.

* * * * *

TO DRESS DUCKS WITH ONIONS.

Stuff the ducks as before, cut the roots off small onions, blanch them in scalding water, then pick and put them into a stew pan with a little gravy, set them over a gentle fire, and let them simmer; when they are done, thicken them with cream and flour, and when the ducks are roasted, dish them, pour the ragout of onions over, and serve them up hot.

* * * * *

TO ROAST A CALF'S HEAD.

Wash and pick the head very nicely; having taken out the brains and tongue, prepare a good quantity of forced meat, with veal and suet well seasoned; fill the hole of the head with this forced meat, skewer and tie it together upon the spit, and roast it for an hour and a half. Beat up the brains with a little sage and parsley shred fine, a little salt, and the yelks of two or three eggs; boil the tongue, peel, and cut it into large dice, fry that with the brains, also some of the forced meat made up into balls, and slices of bacon. Let the sauce be strong gravy, with oysters, mushrooms, capers, and a little white wine thickened.

* * * * *

TO MAKE A DISH OF CURRY AFTER THE EAST INDIAN MANNER.

Cut two chickens as for fricassee, wash them clean, and put them in a stew pan with as much water as will cover them; sprinkle them with a large spoonful of salt, and let them boil till tender, covered close all the time, and skim them well; when boiled enough, take up the chickens, and put the liquor of them into a pan, then put half a pound of fresh butter in the pan, and brown it a little; put into it two cloves of garlic, and a large onion sliced, and let these all fry till brown, often shaking the pan; then put in the chickens, and sprinkle over them two or three spoonsful of curry powder; then cover the pan close, and let the chickens do till brown, often shaking the pan; then put in the liquor the chickens were boiled in, and let all stew till tender; if acid is agreeable squeeze the juice of a lemon or orange in it.

* * * * *

DISH OF RICE TO BE SERVED UP WITH THE CURRY, IN A DISH BY ITSELF.

Take half a pound of rice, wash it clean in salt and water—then put it into two quarts of boiling water, and boil it briskly twenty minutes; strain it through a colander and shake it into a dish, but do not touch it with your fingers nor with a spoon.

Beef, veal, mutton, rabbits, fish, &c. may be curried and sent to table with or without the dish of rice.

Curry powder is used as a fine flavoured seasoning for fish, fowls, steaks, chops, veal cutlets, hashes, minces, alamodes, turtle soup, and in all rich dishes, gravies, sauce, &c. &c.

* * * * *

OCHRA AND TOMATOS.

Take an equal quantity of each, let the ochra be young, slice it, and skin the tomatos; put them into a pan without water, add a lump of butter, an onion chopped fine, some pepper and salt, and stew them one hour.

* * * * *

GUMBO—A WEST INDIA DISH.

Gather young pods of ochra, wash them clean, and put them in a pan with a little water, salt and pepper, stew them till tender, and serve them with melted butter. They are very nutritious, and easy of digestion.

* * * * *

PEPPER POT.

Boil two or three pounds of tripe, cut it in pieces, and put it on the fire with a knuckle of veal, and a sufficient quantity of water; part of a pod of pepper, a little spice, sweet herbs according to your taste, salt, and some dumplins; stew it till tender, and thicken the gravy with butter and flour.

* * * * *

SPANISH METHOD OF DRESSING GIBLETS.

Take the entrails of fat full grown fowls, empty them of their contents—open them with a sharp knife, scrape off the inner coat; wash them clean, and put them on to boil with the liver, gizzard, and other giblets; add salt, pepper, and chopped onion—when quite tender, set them by to cool; put some nice dripping or butter in a pan, when it boils put the giblets, add salt, fry them a nice brown; when nearly done, break six eggs in a bowl, beat them a little, pour them over the giblets, stir them for a few minutes, and serve them up.

* * * * *

PASTE FOR MEAT DUMPLINS.

Chop half a pound of suet very fine—add one and a quarter pound of flour, and a little salt—mix it up with half a pint of milk, knead it till it looks light; take a bowl of proper size, rub the inside with butter, roll out the paste and lay it in; parboil beef steaks, mutton-chops, or any kind of meat you like; season it and lay it in the bowl—fill it with rich gravy, close the paste over the top—get a very thick cloth that will keep out the water; wet and flour it, place it over the top of the bowl—gather it at bottom and tie it very securely; the water must boil when you put it in—when done, dip the top in cold water for a moment, that the cloth may not stick to the paste; untie and take it off carefully—put a dish on the bowl and turn it over—if properly made, it will come out without breaking; have gravy in a boat to eat with it.

* * * * *

TO MAKE AN OLLO—A SPANISH DISH.

Take two pounds beef, one pound mutton, a chicken, or half a pullet, and a small piece of pork; put them into a pot with very little water, and set it on the fire at ten o'clock, to stew gently; you must sprinkle over it an onion chopped small, some pepper and salt, before you pour in the water; at half after twelve, put into the pot two or three apples or pears, peeled and cut in two, tomatos with the skin taken off, cimblins cut in pieces, a handful of mint chopped, lima beans, snaps, and any kind of vegetable you like; let them all stew together till three o'clock; some cellery tops cut small, and added at half after two, will improve it much.

* * * * *

ROPA VEIJA—SPANISH.

Peel the skin from ripe tomatos, put them in a pan with a spoonful of melted butter, some pepper and salt, shred cold meat or fowl; put it in, and fry it sufficiently.

* * * * *

CHICKEN PUDDING, A FAVOURITE VIRGINIA DISH.

Beat ten eggs very light, add to them a quart of rich milk, with a quarter of a pound of butter melted, and some pepper and salt; stir in as much flour as will make a thin good batter; take four young chickens, and after cleaning them nicely, cut off the legs, wings, &c. put them all in a sauce pan, with some salt and water, and a bundle of thyme and parsley, boil them till nearly done, then take the chicken from the water and put it in the batter pour it in a dish, and bake it; send nice white gravy in a boat.

* * * * *

TO MAKE POLENTA.

Put a large spoonful of butter in a quart of water, wet your corn meal with cold water in a bowl, add some salt, and make it quite smooth, then put it in the buttered water when it is hot, let it boil, stirring it continually till done; as soon as you can handle it, make it into a ball, and let it stand till quite cold—then cut it in thin slices, lay them in the bottom of a deep dish so as to cover it, put on it slices of cheese, and on that a few bits of butter; then mush, cheese and butter, until the dish is full; put on the top thin slices of cheese and butter, put the dish in a quick oven; twenty or thirty minutes will bake it.

* * * * *

MACARONI.

Boil as much macaroni as will fill your dish, in milk and water, till quite tender; drain it on a sieve sprinkle a little salt over it, put a layer in your dish then cheese and butter as in the polenta, and bike it in the same manner.

* * * * *

MOCK MACARONI.

Break some crackers in small pieces, soak them in milk until they are soft; then use them as a substitute for macaroni.

* * * * *

TO MAKE CROQUETS.

Take cold fowl or fresh meat of any kind, with slices of ham, fat and lean—chop them together very fine, add half as much stale bread grated, salt, pepper, grated nutmeg, a tea-spoonful of made mustard, a table-spoonful of catsup, and a lump of butter; knead all well together till it resembles sausage meat, make them in cakes, dip them in the yelk of an egg beaten, cover them thickly with grated bread, and fry them a light brown.

* * * * *

TO MAKE VERMECELLI.

Beat two or three fresh eggs quite light, make them into a stiff paste with flour, knead it well, and roll it out very thin, cut it in narrow strips, give them a twist, and dry them quickly on tin sheets. It is an excellent ingredient in most soups, particularly those that are thin. Noodles are made in the same manner, only instead of strips they should be cut in tiny squares and dried. They are also good in soups.

* * * * *

COMMON PATTIES.

Take some veal, fat and lean, and some slices of boiled ham, chop them very fine, and season it with salt, pepper, grated nutmeg, and a small quantity of parsley and thyme minced very fine; with a little gravy make some paste, cover the bottoms of small moulds, fill them with the meat, put thin lids on, and bake them crisp; five is enough for a side dish.

* * * * *

EGGS IN CROQUETS.

Boil eighteen eggs, separate the yelks and whites, and cut them in dice; pour over them a sauce a-la-creme, (see sauce a-la-creme,) add a little grated bread, mix all well together, and let it get cold; put in some salt and pepper, make them into cakes, cover them well on both sides with grated bread, let them stand an hour, and fry them a nice brown; dry them a little before the fire, and dish them while quite hot.

* * * * *

OMELETTE SOUFFLE.

Break six eggs, beat the yelks and whites separately till very light, then mix them, add four table spoonsful of powdered sugar, and a little grated lemon peel; put a quarter of a pound of butter in a pan; when melted, pour in the eggs and stir them; when they have absorbed the butter, turn it on a plate previously buttered, sprinkle some powdered sugar, set it in a hot Dutch oven, and when a little brown, serve it up for a desert.

* * * * *

FONDUS.

Put a pint of water, and a lump of butter the size of an egg, into a sauce pan; stir in as much flour as will make a thick batter, put it on the fire, and stir it continually till it will not stick to the pan; put it in a bowl, add three quarters of a pound of grated cheese, mix it well, then break in two eggs, beat them well, then two more until you put in six; when it looks very light, drop it in small lumps on buttered paper, bake it in a quick oven till of a delicate brown; you may use corn meal instead of flour for a change.

* * * * *

A NICE TWELVE O'CLOCK LUNCHEON.

Cut some slices of bread tolerably thick, and toast them slightly; bone some anchovies, lay half of one on each toast, cover it well with grated cheese and chopped parsley mixed; pour a little melted butter on, and brown it with a salamander; it must be done on the dish you send it to table in.

* * * * *

EGGS A-LA-CREME.

Boil twelve eggs just hard enough to allow you to cut them in slices—cut some crusts of bread very thin, put them in the bottom and round the sides of a moderately deep dish, place the eggs in, strewing each layer with the stale bread grated, and some pepper and salt.

* * * * *

SAUCE A-LA-CREME, FOR THE EGGS.

Put a quarter of a pound of butter, with a large table-spoonful of flour rubbed well into it in a sauce pan; add some chopped parsley, a little onion, salt, pepper, nutmeg, and a gill of cream; stir it over the fire until it begins to boil, then pour it over the eggs, cover the top with grated bread, set it in a Dutch oven with a heated top, and when a light brown, send it to table.

* * * * *

CABBAGE A-LA-CREME.

Take two good heads of cabbage, cut out the stalks, boil it tender, with a little salt in the water—have ready one large spoonful of butter, and a small one of flour rubbed into it, half a pint of milk, with pepper and salt; make it hot, put the cabbage in after pressing out the water, and stew it till quite tender.

* * * * *

TO MAKE AN OMELETTE.

Break six or eight eggs in a dish, beat them a little, add parsley and chives chopped small, with pepper and salt; mix all well together, put a piece of butter in a pan, let it melt over a clear fire till nearly brown; pour in the eggs, stir it in, and in a few minutes it will be done sufficiently; double it, and dish it quite hot.

* * * * *

OMELETTE—ANOTHER WAY.

Break six eggs, leave out half the whites—beat them with a fork, and add some salt and chopped parsley; take four ounces of fresh butter, cut half of it in small pieces, put them in the omelette, put the other half in a small frying pan; when melted, pour in the eggs; stir till it begins to set, then turn it up round the edges; when done, put a plate on and turn the pan up, that it may not break—the omelette must be thick, and great care must be taken in frying; instead of parsley, you may use any kind of sweet herb or onion chopped fine, anchovy minced, rasped beef, ham or tongue.

* * * * *

GASPACHO—SPANISH

Put some soft biscuit or toasted bread in the bottom of a sallad bowl, put in a layer of sliced tomatos with the skin taken off, and one of sliced cucumbers, sprinkled with pepper, salt, and chopped onion; do this until the bowl is full; stew some tomatos quite soft, strain the juice, mix in some mustard, oil, and water, and pour over it; make it two hours before it is eaten.

* * * * *

EGGS AND TOMATOS.

Peel the skins from a dozen large tomatos, put four ounces of butter in a frying pan, add some salt, pepper, and a little chopped onion; fry them a few minutes, add the tomatos, and chop them while frying; when nearly done, break in six eggs, stir them quickly, and serve them up.

* * * * *

TO FRICASSEE EGGS.

Boil six eggs for five minutes, lay them in cold water, peel them carefully, dredge them lightly with flour, beat one egg light, dip the hard eggs in, roll them in bread crumbs, seasoned with pepper, salt, and grated nutmeg; cover them well with this, and let them stand some time to dry—fry them in boiling lard, and serve them up with any kind of rich, well seasoned gravy, and garnish with crisped parsley.

* * * * *

SAUCES.

FISH SAUCE, TO KEEP A YEAR.

Chop twenty-four anchovies, bones and all, two shallots, a handful of scraped horse radish, four blades of mace, one quart of white wine, one pint of anchovy liquor, one pint of claret, twelve cloves, and twelve pepper corns; boil them together till reduced to a quart, then strain it off into a bottle for use Two spoonsful will be sufficient for a pound of butter.

* * * * *

SAUCE FOR WILD FOWL.

Take a gill of claret, with as much water, some grated bread, three heads of shallots, a little whole pepper, mace, grated nutmeg, and salt; let them stew over the fire, then beat it up with butter, and put it under the wild fowl, which being a little roasted, will afford gravy to mix with this sauce.

* * * * *

SAUCE FOR BOILED RABBITS.

Boil the livers, and shred them very small, chop two eggs not boiled very hard, a large spoonful of grated white bread, some broth, sweet herbs, two spoonsful of white wine, one of vinegar, a little salt, and some butter; stir all together, and take care the butter does not oil.

* * * * *

GRAVY.

Take a rasher or two of bacon, and lay it at the bottom of a stew pan, putting either veal, mutton, or beef, cut in slices, over it; then add some sliced onions, turnips, carrots, celery, a little thyme, and alspice. Put in a little water, and set it on the fire, stewing till it be brown at the bottom, which you will know from the pan's hissing; then pour boiling water over it, and stew it an hour and a half; but the time must be regulated by the quantity. Season it with salt and pepper.

* * * * *

FORCEMEAT BALLS.

Take half a pound of veal, and half a pound of suet cut fine, and beat in a marble mortar or wooden bowl; add a few sweet herbs shred fine, a little mace pounded fine, a small nutmeg grated, a little lemon peel, some pepper and salt, and the yelks of two eggs; mix them well together, and make them into balls and long pieces—then roll them in flour, and fry them brown. If they are for the use of white sauce, do not fry them, but put them in a sauce-pan of hot water and let them boil a few minutes.

* * * * *

SAUCE FOR BOILED DUCKS OR RABBITS.

Pour boiled onions over your ducks, or rabbits, prepared in this manner: peel some onions, and boil them in plenty of water; then change the first water, and boil them two hours: take them up and put them in a colander to drain, and afterwards chop them on a board; then put them in a sauce-pan, sprinkle a little flour over them, and put in a large piece of butter, with a little milk or cream. Set them over the fire, and when the butter is melted, they will be done enough. This is a good sauce for mutton also.

* * * * *

LOBSTER SAUCE.

Boil a little mace, and whole pepper, long enough to take out the strong taste of the spice; then strain it off, and melt three quarters of a pound of butter in it. Cut the lobster in very small pieces, and stew it till it is tender.

* * * * *

SHRIMP SAUCE.

Wash half a pint of shrimps very clean—mince and put them in a stew-pan, with a spoonful of anchovy liquor, and a pound of thick melted butter; boil it up for five minutes, and squeeze in half a lemon. Toss it up, and put it in a sauce-boat.

* * * * *

OYSTER SAUCE FOR FISH.

Scald a pint of oysters, and strain them through a sieve; then wash some more in cold water, and take off their beards; put them in a stew-pan, and pour the liquor over them; then add a large spoonful of anchovy liquor, half a lemon, two blades of mace, and thicken it with butter rolled in flour. Put in half a pound of butter, and boil it till it is melted—take out the mace and lemon, and squeeze the lemon juice into the sauce; boil it, and stir it all the time, and put it in a boat.

* * * * *

CELERY SAUCE.

Wash and pare a large bunch of celery very clean cut it into little bits, and boil it softly till it is tender; add half a pint of cream, some mace, nutmeg, and a small piece of butter rolled in flour; then boil it gently. This is a good sauce for roasted or boiled fowls, turkeys, partridges, or any other game.

* * * * *

MUSHROOM SAUCE.

Clean and wash one quart of fresh mushrooms, cut them in two, and put them into a stew-pan, with a little salt, a blade of mace, and a little butter; stew them gently for half an hour, and then add half a pint of cream, and the yelks of two eggs beat very well—keep stirring it till it boils up. Put it over the fowls or turkies—or you may put it on a dish with a piece of fried bread first buttered—then toasted brown, and just dipped into boiling water. This is very good sauce for white fowls of all kinds.

* * * * *

COMMON SAUCE.

Plain butter melted thick, with a spoonful of walnut pickle or catsup, is a very good sauce; but you may put as many things as you choose into sauces.

* * * * *

TO MELT BUTTER.

Nothing is more simple than this process, and nothing so generally done badly. Keep a quart tin sauce-pan, with a cover to it, exclusively for this purpose; weigh one quarter of a pound of good butter; rub into it two tea-spoonsful of flour; when well mixed, put it in the sauce-pan with one table-spoonful of water, and a little salt; cover it, and set the sauce-pan in a larger one of boiling water; shake it constantly till completely melted, and beginning to boil. If the pan containing the butter be set on coals, it will oil the butter and spoil it. This quantity is sufficient for one sauce-boat. A great variety of delicious sauces can be made, by adding different herbs to melted butter, all of which are excellent to eat with fish, poultry, or boiled butchers' meat. To begin with parsley—wash a large bunch very clean, pick the leaves from the stems carefully, boil them ten minutes in salt and water, drain them perfectly dry, mince them exceedingly fine, and stir them in the butter when it begins to melt. When herbs are added to butter, you must put two spoonsful of water instead of one. Chervil, young fennel, burnet, tarragon, and cress, or pepper-grass, may all be used, and must be prepared in the same manner as the parsley.

* * * * *

CAPER SAUCE.

Is made by mixing a sufficient quantity of capers, and adding them to the melted butter, with a little of the liquor from the capers; where capers cannot be obtained, pickled nasturtiums make a very good substitute, or even green pickle minced and put with the butter.

* * * * *

OYSTER CATSUP.

Get fine fresh oysters, wash them in their own liquor, put them in a marble mortar with salt, pounded mace, and cayenne pepper, in the proportions of one ounce salt, two drachms mace, and one of cayenne to each pint of oysters; pound them together, and add a pint of white wine to each pint; boil it some minutes, and rub it through a sieve; boil it again, skim it, and when cold, bottle, cork, and seal it. This composition gives a fine flavour to white sauces, and if a glass of brandy be added, it will keep good for a considerable time.

* * * * *

CELERY VINEGAR.

Pound two gills of celery seed, put it into a bottle ind fill it with strong vinegar; shake it every day for a fortnight, then strain it, and keep it for use. It will impart a pleasant flavour of celery to any thing with which it is used. A very delicious flavour of thyme may be obtained, by gathering it when in full perfection; it must be picked from the stalks, a large handful of it put into a jar, and a quart of vinegar or brandy poured on it; cover it very close—next day, take all the thyme out, put in as much more; do this a third time; then strain it, bottle and seal it securely. This is greatly preferable to the dried thyme commonly used, during the season when it cannot be obtained in a fresh state. Mint may be prepared in the same way. The flavour of both these herbs must be preserved by care in the preparation: if permitted to stand more than twenty hours in the liquor they are infused in, a coarse and bitter taste will be extracted, particularly from mint.

* * * * *

VEGETABLES.

TO DRESS SALAD.

To have this delicate dish in perfection, the lettuce, pepper grass, chervil, cress, &c. should be gathered early in the morning, nicely picked, washed, and laid in cold water, which will be improved by adding ice; just before dinner is ready to be served, drain the water from your salad, cut it into a bowl, giving the proper proportions of each plant; prepare the following mixture to pour over it: boil two fresh eggs ten minutes, put them in water to cool, then take the yelks in a soup plate, pour on them a table spoonful of cold water, rub them with a wooden spoon until they are perfectly dissolved; then add two spoonsful of oil: when well mixed, put in a tea-spoonful of salt, one of powdered sugar, and one of made mustard; when all these are united and quite smooth, stir in two table spoonsful of common, and two of tarragon vinegar; put it over the salad, and garnish the top with the whites of the eggs cut into rings, and lay around the edge of the bowl young scallions, they being the most delicate of the onion tribe.

* * * * *

TO BOIL POTATOS.

Wash them, but do not pare or cut them, unless they are very large; fill a sauce-pan half full of potatos of equal size, (or make them so by dividing the large ones,) put to them as much cold water as will cover them about an inch; they are sooner boiled, and more savoury, than when drowned in water; most boiled things are spoiled by having too little water, but potatos are often spoiled by having too much; they must merely be covered, and a little allowed for waste in boiling, so that they must be just covered when done. Set them on a moderate fire till they boil, then take them off, and set them by the fire to simmer slowly, till they are soft enough to admit a fork; (place no dependence on the usual test of their skin's cracking, which, if they are boiled fast, will happen to some potatos when they are not half done, and the inside is quite hard,) then pour off the water, (if you let the potatos remain in the water a moment after they are done enough, they will become waxy and watery,) uncover the sauce-pan, and set it at such a distance from the fire as will secure it from burning; their superfluous moisture will evaporate, and the potatos will be perfectly dry and mealy. You may afterwards place a napkin, folded up to the size of the sauce-pan's diameter, over the potatos, to keep them dry and mealy till wanted, this method of managing potatos, is, in every respect, equal to steaming them, and they are dressed in half the time.

* * * * *

TO FRY SLICED POTATOS.

Peel large potatos, slice them about a quarter of an inch thick, or cut them in shavings round and round, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping. Take care that your fat and frying-pan are quite clean; put it on a quick fire, watch it, and as soon as the lard boils and is still, put in the slices of potatos, and keep moving them till they are crisp; take them up, and lay them to drain on a sieve; send them up with very little salt sprinkled on them.

* * * * *

POTATOS MASHED.

When the potatos are thoroughly boiled, drain and dry them perfectly, pick out every speck, and rub them through a colander into a clean stew-pan; to a pound of potatos put half an ounce of butter, and a table-spoonful of milk; do not make them too moist; mix them well together. When the potatos are getting old and specked, and in frosty weather, this is the best way of dressing them—you may put them into shapes, touch them over with yelk of egg, and brown them very slightly before a slow fire.

* * * * *

POTATOS MASHED WITH ONIONS.

Prepare some onions by putting them through a sieve, and mix them with potatos; in proportioning the onions to the potatos, you will be guided by your wish to have more or less of their flavour.

* * * * *

TO ROAST POTATOS.

Wash and dry your potatos, (all of a size,) and put them in a tin Dutch oven, or cheese toaster; take care not to put them too near the fire, or they will get burned on the outside before they are warmed through. Large potatos, will require two hours to roast them. To save time and trouble, some cooks half boil them first.

* * * * *

TO ROAST POTATOS UNDER MEAT.

Half boil large potatos, drain the water from them, and put them into an earthen dish or small tin pan, under meat that is roasting, and baste them with some of the dripping; when they are browned on one side, turn them and brown the other; send them up around the meat, or in a small dish.

* * * * *

POTATO BALLS.

Mix mashed potatos with the yelk of an egg, roll them into balls, flour them, or cover them with egg and bread crumbs, fry them in clean dripping, or brown them in a Dutch oven. They are an agreeable vegetable relish, and a supper dish.

* * * * *

JERUSALEM ARTICHOKES.

Are boiled and dressed in the various ways we have just before directed for potatos. They should be covered with thick melted butter, or a nice white or brown sauce.

* * * * *

CABBAGE.

Pick cabbages very clean, and wash them thoroughly; then look them carefully over again; quarter them if they are very large; put them into a sauce pan with plenty of boiling water; if any skum rises, take it off, put a large spoonful of salt into the sauce pan, and boil 'them till the stalks feel tender. A young cabbage will take about twenty minutes, or half an hour; when full grown, nearly an hour; see that they are well covered with water all the time, and that no or smoke arises from stirring the fire. With careful management, they will look as beautiful when dressed as they did when growing. It will much ameliorate the flavour of strong old cabbages, to boil them in two waters, i.e. when they are half done, to take them out, and put them into another sauce pan of boiling water.

* * * * *

SAVOYS.

Are boiled in the same manner; quarter them when you send them to table.

* * * * *

SPROUTS AND YOUNG GREENS.

The receipt written for cabbages will answer as well for sprouts, only they will be boiled enough in fifteen minutes.

* * * * *

ASPARAGUS.

Set a stew-pan with plenty of water on the fire, sprinkle a handful of salt in it, let it boil, and skim it; then put in the asparagus prepared thus: scrape all the stalks till they are perfectly clean; throw them into a pan of cold water as you scrape them; when they are all done, tie them in little bundles, of a quarter of a hundred each, with bass, if you can get it, or tape; cut off the stalks at the bottom, that they may be all of a length; when they are tender at the stalk, which will be in from twenty to thirty minutes, they are done enough. Great care must be taken to watch the exact time of their becoming tender; take them just at that instant, and they will have their true flavour and colour; a minute or two more boiling destroys both. While the asparagus is boiling, toast a slice of a loaf of bread, about a half an inch thick; brown it delicately on both sides; dip it lightly in the liquor the asparagus was boiled in, and lay it in the middle of a dish; pour some melted butter on the toast, and lay the asparagus upon it; let it project beyond the asparagus, that the company may see there is a toast. Do not pour butter over them, but send some in a boat.

* * * * *

SEA-KALE.

Is tied up in bundles, and dressed in the same way as asparagus.

* * * * *

TO SCOLLOP TOMATOS.

Peel off the skin from large, full, ripe tomatos—put a layer in the bottom of a deep dish, cover it well with bread grated fine; sprinkle on pepper and salt, and lay some bits of butter over them—put another layer of each, till the dish is full—let the top be covered with crumbs and butter—bake it a nice brown.

* * * * *

TO STEW TOMATOS.

Take off the skin, and put them in a pan with salt, pepper, and a large piece of butter—stew them till sufficiently dry.

* * * * *

CAULIFLOWER.

Choose those that are close and white, and of a middle size—trim off the outside leaves, cut off the stalk flat at the bottom, let them lie in salt and water an hour before you boil them. Put them in boiling water, with a handful of salt in it—skim it well, and let it boil slowly till done, which a small one will be in fifteen minutes, a large one in twenty—and take it up the moment it is enough: a few minutes longer boiling will spoil it.

* * * * *

RED BEET ROOTS.

Are not so much used as they deserve to be; they are dressed in the same way as parsnips, only neither scraped nor cut till after they are boiled; they will take from an hour and a half to three hours in boiling, according to their size; to be sent to the table with salt fish, boiled beef, &c. When young, small and juicy, it is a very good variety, an excellent garnish, and easily converted into a very cheap and pleasant pickle.

* * * * *

PARSNIPS.

Are to be cooked just in the same manner as carrots; they require more or less time, according to their size; therefore match them in size, and you must try them by thrusting a fork into them as they are in the water; when this goes easily through, they are done enough: boil them from an hour to two hours, according to their size and freshness. Parsnips are sometimes sent up mashed in the same way as turnips.

* * * * *

CARROTS.

Let them be well washed and scraped—an hour is enough for young spring carrots; grown carrots will take from an hour and a half to two hours and a half. The best way to try if they are done enough, is to pierce them with a fork.

* * * * *

TURNIPS.

Peel off half an inch of the stringy outside—full grown turnips will take about an hour and a half gentle boiling; try them with a fork, and when tender, take them up, and lay them on a sieve till the water is thoroughly drained from them; send them up whole; to very young turnips, leave about two inches of green top; the old ones are better when the water is changed as directed for cabbage.

* * * * *

TO MASH TURNIPS.

When they are boiled quite tender, squeeze them as dry as possible—put them into a sauce pan, mash them with a wooden spoon, and rub them through a colander; add a little bit of butter, keep stirring them till the butter is melted and well mixed with them, and they are ready for table.

* * * * *

TURNIP TOPS.

Are the shoots which grow out, (in the spring.) from the old turnip roots. Put them in cold water an hour before they are dressed; the more water they are boiled in, the better they will look; if boiled in a small quantity of water, they will taste bitter; when the water boils, put in a small handful of salt, and then your vegetables; they are still better boiled with bacon in the Virginia style: if fresh and young, they will be done in about twenty minutes—drain them on the back of a sieve, and put them under the bacon.

* * * * *

FRENCH BEANS.

Cut off the stalk end first, and then turn to the point and strip off the strings; if not quite fresh, have a bowl of spring water, with a little salt dissolved in it, standing before you; as the beans are cleansed and trimmed, throw them in; when all are done, put them on the fire in boiling water, with some salt in it; when they have boiled fifteen or twenty minutes, take one out and taste it; as soon as they are tender, take them up, and throw them into a colander to drain. To send up the beans whole, when they are young, is much the best method, and their delicate flavour and colour is much better preserved. When a little more grown, they must be cut lengthwise in thin slices after stringing; and for common tables, they are split, and divided across; but those who are nice, do not use them at such a growth as to require splitting.

* * * * *

ARTICHOKES.

Soak them in cold water, wash them well, then put them into plenty of boiling water, with a handful of salt, and let them boil gently till they are tender, which will take an hour and a half, or two hours: the surest way to know when they are done enough, is to draw out a leaf; trim them, and drain them on a sieve, and send up melted butter with them, with some put into small cups, so that each guest may have one.

* * * * *

BROCOLI.

The kind which bears flowers around the joints of the stalks, must be cut into convenient lengths for the dish; scrape the skin from the stalk, and pick out any leaves or flowers that require to be removed; tie it up in bunches, and boil it as asparagus; serve it up hot, with melted butter poured over it. The brocoli that heads at the top like cauliflowers, must be dressed in the same manner as the cauliflower.

* * * * *

PEAS.

To have them in perfection, they must be quite young, gathered early in the morning, kept in a cool place, and not shelled until they are to be dressed; put salt in the water, and when it boils, put in the peas; boil them quick twenty or thirty minutes, according to their age; just before they are taken up, add a little mint chopped very fine; drain all the water from the peas, put in a bit of butter, and serve them up quite hot.

* * * * *

PUREE OF TURNIPS.

Pare a dozen large turnips, slice them, and put them into a stew-pan, with four ounces of butter and a little salt; set the pan over a moderate fire, turn them often with a wooden spoon; when they look white, add a ladle full of veal gravy, stew them till it becomes thick; skim it, and pass it through a sieve; put the turnips in a dish, and pour the gravy over them.

* * * * *

RAGOUT OF TURNIPS.

Peel as many small turnips as will fill a dish; put them into a stew pan with some butter and a little sugar, set them over a hot stove, shake them about, and turn them till they are a good brown; pour in half a pint of rich high seasoned gravy; stew the turnips till tender, and serve them with the gravy poured over them.

* * * * *

RAGOUT OF FRENCH BEANS, SNAPS, STRING BEANS.

Let them be young and fresh gathered, string them, and cut them in long thin slices; throw them in boiling water for fifteen minutes; have ready some well seasoned brown gravy, drain the water from the beans, put them in the gravy, stew them a few minutes, and serve them garnished with forcemeat balls; there must not be gravy enough to float the beans.

* * * * *

MAZAGAN BEANS.

This is the smallest and most delicate species of the Windsor bean. Gather them in the morning, when they are full grown, but quite young, and do not shell them till you are going to dress them. Put them into boiling water, have a small bit of middling, (flitch,) of bacon, well boiled—take the skin off, cover it with bread crumbs, and toast it; lay this in the middle of the dish, drain all the water from the beans—put a little butter with them, and pour them round the bacon. When the large Windsor beans are used, it is best to put them into boiling water until the skins will slip off, and then make them into a puree as directed for turnips—they are very coarse when plainly dressed.

* * * * *

LIMA, OR SUGAR BEANS.

Like all other spring and summer vegetables, they must be young and freshly gathered: boil them till tender, drain them, add a little butter, and serve them up. These beans are easily preserved for winter use, and will be nearly as good as fresh ones. Gather them on a dry day, when full grown, but quite young: have a clean and dry keg, sprinkle some salt in the bottom, put in a layer of pods, containing the beans, then a little salt—do this till the keg is full; lay a board on with a weight, to press them down; cover the keg very close, and keep it in a dry, cool place—they should be put up as late in the season, as they can be with convenience. When used, the pods must be washed, and laid in fresh water all night; shell them next day, and keep them in water till you are going to boil them; when tender, serve them up with melted butter in a boat. French beans (snaps) may be preserved in the same manner.

* * * * *

TURNIP ROOTED CABBAGE.

The cabbage growing at the top is not good; cut the root in slices an inch thick, peel off the rind, and boil the slices in a large quantity of water, till tender, serve it up hot, with melted butter poured over it.

* * * * *

EGG PLANT.

The purple ones are best; get them young and fresh; pull out the stem, and parboil them to take off the bitter taste; cut them in slices an inch thick, but do not peel them; dip them in the yelk of an egg, and cover them with grated bread, a little salt and pepper—when this has dried, cover the other side the same way—fry them a nice brown. They are very delicious, tasting much like soft crabs. The egg plant may be dressed in another manner: scrape the rind and parboil them; cut a slit from one end to the other, take out the seeds, fill the space with a rich forcemeat, and stew them in well seasoned gravy, or bake them, and serve up with gravy in the dish.

* * * * *

POTATO PUMPKIN.

Get one of a good colour, and seven or eight inches in diameter; cut a piece off the top, take out all the seeds, wash and wipe the cavity, pare the rind off, and fill the hollow with good forcemeat—put the top on, and set it in a deep pan, to protect the sides; bake it in a moderate oven, put it carefully in the dish without breaking, and it will look like a handsome mould. Another way of cooking potato pumpkin is to cut it in slices, pare off the rind, and make a puree as directed for turnips.

* * * * *

SWEET POTATO.

Take those that are nearly of the same size, that they may be done equally—wash them clean, but do not peel them—boil them till tender, drain the water off, and put them on tin sheets in a stove for a few minutes to dry.

* * * * *

SWEET POTATOS STEWED.

Wash and wipe them, and if they be large, cut them in two lengths; put them at the bottom of a stew pan, lay over some slices of boiled ham; and on that, one or two chickens cut up with pepper, salt, and a bundle of herbs; pour in some water, and stew them till done, then take out the herbs, serve the stew in a deep dish—thicken the gravy, and pour over it.

* * * * *

SWEET POTATOS BROILED.

Cut them across without peeling, in slices half an inch thick, broil them on a griddle, and serve them with butter in a boat.

* * * * *

SPINACH.

Great care must be used in washing and picking it clean; drain it, and throw it into boiling water—a few minutes will boil it sufficiently: press out all the water, put it in a stew pan with a piece of butter, some pepper and salt—chop it continually with a spoon till it is quite dry: serve it with poached eggs or without, as you please.

* * * * *

SORREL.

Is dressed as the spinach; and if they be mixed in equal proportions, improve each other.

* * * * *

CABBAGE PUDDING.

Get a fine head of cabbage, not too large; pour boiling water on, and cover it till you can turn the leaves back, which you must do carefully; take some of those in the middle of the head off, chop them fine, and mix them with rich forcemeat; put this in, and replace the leaves to confine the stuffing—tie it in a cloth, and boil it—serve it up whole, with a little melted butter in the dish.

* * * * *

SQUASH OR CIMLIN.

Gather young squashes, peel, and cut them in two; take out the seeds, and boil them till tender; put them into a colander, drain off the water, and rub them with a wooden spoon through the colander; then put them into a stew pan, with a cup full of cream, a small piece of butter, some pepper and salt—stew them, stirring frequently until dry. This is the most delicate way of preparing squashes.

* * * * *

WINTER SQUASH.

The crooked neck of this squash is the best part. Cut it in slices an inch thick, take off the rind, and boil them with salt in the water; drain them well before they are dished, and pour melted butter over—serve them up very hot.

The large part, containing the seeds, must be sliced and pared—cut it in small pieces, and stew it till soft, with just water enough to cover it; pass it through a sieve and stew it again, adding some butter, pepper, and salt; it must be dry, but not burnt. It is excellent when stewed with pork chops.

* * * * *

FIELD PEAS.

There are many varieties of these peas; the smaller kind are the most delicate. Have them young and newly gathered, shell and boil them tender; pour them in a colander to drain; put some lard in a frying pan; when it boils, mash the peas, and fry them in a cake of a light brown; put it in the dish with the crust uppermost—garnish with thin bits of fried bacon. They are very nice when fried whole, so that each pea is distinct from the other; but they must be boiled less, and fried with great care. Plain boiling is a very common way of dressing them.

* * * * *

CABBAGE WITH ONIONS.

Boil them separately, and mix them in the proportions you like; add butter, pepper, and salt, and either stew them, or fry them in a cake.

* * * * *

SALSIFY.

Scrape and wash the roots, put them into boiling water with salt; when done, drain them, and place them in the dish without cutting them up. They are a very excellent vegetable, but require nicety in cooking; exposure to the air, either in scraping, or after boiling, will make them black.

* * * * *

STEWED SALSIFY.

Half boil it, cut it up, and put it in a stew pan, with a very little water, and a spoonful of butter; stew them dry, and serve them up. For change, you may, after stewing, cut them in scollop shells with grated bread, and bake them; or make them into cakes, and fry them. They are delicious in whatever way they can be dressed.

* * * * *

STEWED MUSHROOMS.

Gather grown mushrooms, but such as are young enough to have red gills; cut off that part of the stem which grew in the earth—wash them carefully, and take the skin from the top; put them into a stew pan with some salt, but no water—stew them till tender, and thicken them with a spoonful of butter, mixed with one of brown flour; red wine may be added, but the flavour of the mushroom is too delicious to require aid from any thing.

* * * * *

BROILED MUSHROOMS.

Prepare them as above directed—broil them on a griddle, and when done, sprinkle pepper and salt on the gills, and put a little butter on them.

* * * * *

TO BOIL RICE.

Put two cups full of rice in a bowl of water, rub it well with the hand, and pour off the water; do this until the water ceases to be discoloured; then put the rice into two and a half cups of cold water; add a tea-spoonful of salt, cover the pot close, and set it on a brisk fire; let it boil ten minutes, pour off the greater part of the water, and remove the pot to a bed of coals, where it must remain a quarter of an hour to soak and dry.

* * * * *

RICE JOURNEY, OR JOHNNY CAKE.

Boil a pint of rice quite soft, with a tea-spoonful of salt; mix with it while hot a large spoonful of butter, and spread it on a dish to cool; when perfectly cold, add a pint of rice flour and half a pint of milk—beat them all together till well mingled. Take the middle part of the head of a barrel, make it quite clean, wet it, and put on the mixture about an inch thick, smooth with a spoon, and baste it with a little milk; set the board aslant before clear coals; when sufficiently baked, slip a thread under the cake and turn it: baste and bake that side in a similar manner, split it, and butter while hot. Small homony boiled and mixed with rice flour, is better than all rice; and if baked very thin, and afterwards toasted and buttered, it is nearly as good as cassada bread.

* * * * *

PUDDINGS, &c.

OBSERVATIONS ON PUDDINGS AND CAKES.

The salt should always be washed from butter, when it is to be used in any thing that has sugar for an ingredient, and also from that which is melted to grease any kind of mould for baking—otherwise, there will be a disagreeable salt taste on the outer side of the article baked. Raisins should be stoned and cut in two, and have some flour sifted over them—stir them gently in the flour, and take them out free from lumps; the small quantity that adheres to them, will prevent their sticking together, or falling in a mass to the bottom. Eggs must be fresh, or they will not heal well: it is better to separate the yelks from the whites always, though it is a more troublesome process; but for some things it is essential to do so: when they are to be mixed with milk, let it cool after boiling, or the eggs will poach; and only set it on the fire a few minutes, to take off the raw taste of the eggs, stirring it all the time. Currants require washing in many waters to cleanse them; they must be picked and well dried, or they will stick together. Almonds should be put in hot water till the skins will slip off, which is called blanching; they must always be pounded with rose or orange flower water, to prevent their oiling. When cream is used, put it in just before the mixture is ready; much beating will decompose it. Before a pudding or cake is begun, every ingredient necessary for it must be ready; when the process is retarded by neglecting to have them prepared, the article is injured. The oven must be in a proper state, and the paste in the dishes or moulds, ready for such things as require it. Promptitude is necessary in all our actions, but never more so than when engaged in making cakes and puddings. When only one or two eggs are to be used, cooks generally think it needless to beat them—it is an error: eggs injure every thing, unless they are made light before they are used. Cloths for boiling puddings should be made of German sheeting; an article less thick, will admit the water, and injure the pudding.

* * * * *

RICE MILK FOR A DESSERT.

Boil half a pint of rice in water till tender, pour off the water, and add a pint of milk with two eggs beaten well, stirred into it; boil all together two or three minutes; serve it up hot, and eat it with butter, sugar, and nutmeg. It may be sweetened and cooled in moulds, turned out in a deep dish, and surrounded with rich milk, with raspberry marmalade stirred into it, and strained to keep back the seeds—or the milk may be seasoned with wine and sugar.

* * * * *

TO MAKE PUFF PASTE.

Sift a quart of flour, leave out a little for rolling the paste, make up the remainder with cold water into a stiff paste, knead it well, and roll it out several times; wash the salt from a pound of butter, divide it into four parts, put one of them on the paste in little bits, fold it up, and continue to roll it till the butter is well mixed; then put another portion of butter, roll it in the same manner; do this till all the butter is mingled with the paste; touch it very lightly with the hands in making—bake it in a moderate oven, that will permit it to rise, but will not make it brown. Good paste must look white, and as light as a feather.

* * * * *

TO MAKE MINCEMEAT FOR PIES.

Boil either calves or hogs' feet till perfectly tender, rub them through a colander; when cold, pass them through again, and it will come out like pearl barley; take one quart of this, one of chopped apples, the same of currants, washed and picked, raisins stoned and cut, of good brown sugar, suet nicely chopped, and cider, with a pint of brandy; add a tea-spoonful of pounded mace, one of cloves and of nutmegs; mix all these together intimately. When the pies are to be made, take out as much of this mixture as may be necessary; to each quart of it, add a tea-spoonful of pounded black pepper, and one of salt; this greatly improves the flavour, and can be better mixed with a small portion than with the whole mass. Cover the moulds with paste, put in a sufficiency of mince-meat, cover the top with citron sliced thin, and lay on it a lid garnished around with paste cut in fanciful shapes. They may be eaten either hot or cold, but are best when hot.

* * * * *

TO MAKE JELLY FROM FEET.

Boil four calfs' feet, that have been nicely cleaned, and the hoofs taken off; when the feet are boiled to pieces, strain the liquor through a colander, and when cold, take all the grease off, and put the jelly in a skillet, leaving the dregs which will be at the bottom. There should be from four feet, about two quarts of jelly: pour into it one quart of white wine, the juice of six fresh lemons strained from the seeds, one pound and a half of powdered loaf sugar, a little pounded cinnamon and mace, and the rind thinly pared from two of the lemons; wash eight eggs very clean, whip up the whites to a froth, crush the shells and put with them, mix it with the jelly, set it on the fire, stir it occasionally till the jelly is melted, but do not touch it afterwards. When it has boiled till it looks quite clear on one side, and the dross accumulates on the other, take off carefully the thickest part of the dross, and pour the jelly in the bag; put back what runs through, until it becomes quite transparent—then set a pitcher under the bag, and put a cover all over to keep out the dust: the jelly looks much prettier when it is broken to fill the glasses. The bag should be made of cotton or linen, and be suspended in a frame made for the purpose. The feet of hogs make the palest coloured jelly; those of sheep are a beautiful amber-colour, when prepared.

* * * * *

A SWEETMEAT PUDDING.

Make a quart of flour into puff paste; when done, divide it into three parts of unequal size; roll the largest out square and moderately thin, spread over it a thin layer of marmalade, leaving a margin all round about an inch broad; roll the next largest in the same manner, lay it on, cover that with marmalade, leaving a margin; then roll the smallest, and put it on the other two, spreading marmalade; fold it up, one fold over the other, the width of your hand—press the ends together, tie it in a cloth securely, and place it in a kettle of boiling water, where it can lie at length without doubling; boil it quickly, and when done, pour melted butter with sugar and wine in the dish.

* * * * *

TO MAKE AN ORANGE PUDDING.

Put two oranges and two lemons, into five quarts of water—boil them till the rinds are quite tender; take them out, and when cold, slice them thin, and pick out the seeds; put a pound of loaf sugar into a pint of water—when it boils, slice into it twelve pippins pared and cored—lay in the lemons and oranges, stew them tender, cover the dish with puff paste, lay the fruit in carefully, in alternate layers—pour on the syrup, put some slips of paste across, and bake it.

* * * * *

AN APPLE CUSTARD.

Pare and core twelve pippins, slice them tolerably thick, put a pound of loaf sugar in a stew pan, with a pint of water and twelve cloves: boil and skim it, then put in the apples, and stew them till clear, and but little of the syrup remains—lay them in a deep dish, and take out the cloves; when the apples are cold, pour in a quart of rich boiled custard—set it in water, and make it boil till the custard is set—take care the water does not get into it.

* * * * *

BOILED LOAF.

Pour a quart of boiling milk over four little rolls of bread—cover them up, turning them occasionally till saturated with the milk; tie them very tight in cloths, and boil them an hour; lay them in the dish, and pour a little melted butter over them; for sauce, have butter in a boat, seasoned with wine, sugar, and grated nutmeg.

* * * * *

TRANSPARENT PUDDING.

Beat eight eggs very light, add half a pound of pounded sugar, the same of fresh butter melted, and half a nutmeg grated; sit it on a stove, and keep stirring till it is as thick as buttered eggs—put a puff paste in a shallow dish, pour in the ingredients, and bake it half an hour in a moderate oven; sift sugar over it, and serve it up hot.

* * * * *

FLUMMERY.

One measure of jelly, one of cream, and half a one of wine; boil it fifteen minutes over a slow fire, stirring all the time; sweeten it, and add a spoonful of orange flower or rose water; cool it in a mould, turn it in a dish, and pour around it cream, seasoned in any way you like.

* * * * *

BURNT CUSTARD.

Boil a quart of milk—and when cold, mix with it the yelks of eight eggs; stir them together over the fire a few minutes; sweeten it to your taste, put some slices of savoy cake in the bottom of a deep dish, and pour on the custard; whip the whites of the eggs to a strong froth, lay it lightly on the top, sift some sugar over it, and hold a salamander over it until it is a light brown; garnish the top with raspberry marmalade, or any kind of preserved fruit.

* * * * *

AN ENGLISH PLUM PUDDING.

Beat eight eggs very light, add to them a pound of flour sifted, and a pound of powdered sugar; when it looks quite light, put in a pound of suet finely shred, a pint of milk, a nutmeg grated, and a gill of brandy; mix with it a pound of currants, washed, picked, and dried, and a pound of raisins stoned and floured—tie it in a thick cloth, and boil it steadily eight hours.

* * * * *

MARROW PUDDING.

Grate a large loaf of bread, and pour on the crumbs a pint of rich milk boiling hot; when cold, add four eggs, a pound of beef marrow sliced thin, a gill of brandy, with sugar and nutmeg to your taste—mix all well together, and either bake or boil it; when done, stick slices of citron over the top.

* * * * *

SIPPET PUDDING.

Cut a loaf of bread as thin as possible, put a layer of it in the bottom of a deep dish, strew on some slices of marrow or butter, with a handful of currants or stoned raisins; do this till the dish is full; let the currants or raisins be at the top; beat four eggs, mix with them a quart of milk that has been boiled a little and become cold, a quarter of a pound of sugar, and a grated nutmeg—pour it in, and bake it in a moderate oven—eat it with wine sauce.

* * * * *

SWEET POTATO PUDDING.

Boil one pound of sweet potatos very tender, rub them while hot through a colander; add six eggs well beaten, three quarters of a pound of powdered sugar, three quarters of butter, and some grated nutmeg and lemon peel, with a glass of brandy; put a paste in the dish, and when the pudding is done, sprinkle the top with sugar, and cover it with bits of citron. Irish potato pudding is made in the same manner, but is not so good.

* * * * *

AN ARROW ROOT PUDDING.

Boil a quart of milk, and make it into a thick batter, with arrow root; add six eggs, half a pound of butter, the same of pounded sugar, half a nutmeg, and a little grated lemon peel; put a paste in the dish, and bake it nicely; when done, sift sugar over it, and stick slips of citron all over the top.

* * * * *

SAGO PUDDING.

Wash half a pound of sago in several waters; put it on to boil in a quart of milk, with a stick of cinnamon; stir it very frequently, for it is apt to burn: when it becomes quite thick, take out the cinnamon, stir it in half a pound of butter, and an equal quantity of sugar, with a gill of wine; when cold, add six eggs and four ounces of currants that have been plumped in hot water—bake it in a paste.

* * * * *

PUFF PUDDING.

Beat six eggs, add six spoonsful of milk, and six of flour, butter some cups, pour in the batter, and bake them quickly; turn them out, and eat them with butter, sugar and nutmeg.

* * * * *

RICE PUDDING.

Boil half a pound of rice in milk, until it is quite tender; beat it well with a wooden spoon to mash the grains; add three quarters of a pound of sugar, and the same of melted butter; half a nutmeg, six eggs, a gill of wine, and some grated lemon peel; put a paste in the dish, and bake it. For change, it may be boiled, and eaten with butter, sugar, and wine.

* * * * *

PLUM PUDDING.

Take a pound of the best flour, sift it, and make it up before sunrise, with six eggs beaten light; a large spoonful of good yeast, and as much milk as will make it the consistence of bread; let it rise well, knead into it half a pound of butter, put in a grated nutmeg, with one and a half pounds of raisins stoned and cut up; mix all well together, wet the cloth, flour it, and tie it loosely, that the pudding may have room to rise. Raisins for puddings or cakes, should be rubbed in a little flour, to prevent their settling to the bottom—see that it does not stick to them in lumps.

* * * * *

ALMOND PUDDING.

Put a pound of sweet almonds in hot water till the skin will slip off them; pound them with a little orange flower or rose water, to keep them from oiling; mix with them four crackers, finely pounded, or two gills of rice flour; six eggs, a pint of cream, a pound of sugar, half a pound of butter, and four table-spoonsful of wine; put a nice paste in the bottom of your dish, garnish the edges, pour in the pudding bake it in a moderate oven.

* * * * *

QUIRE OF PAPER PANCAKES.

Beat sixteen eggs, add to them a quart of milk, a nutmeg, half a pound of flour, a pound of melted butter, a pound of sugar, and two gills of wine; take care the flour be not in lumps; butter the pan for the first pancake, run them as thin as possible, and when coloured, they are done; do not turn them, but lay them carefully in the dish, sprinkling powdered sugar between each layer—serve them up hot. This quantity will make four dozen pancakes.

* * * * *

A CURD PUDDING.

Put two quarts of milk on the fire; when it boils, pour in half a pint of white wine, strain the curd from the whey, and pound it in a mortar, with six ounces of butter, half a pound of loaf sugar, and half a pint of rice flour, or as much crackers beaten as fine as flour; six eggs made light, and half a grated nutmeg—beat all well together, and bake them in saucers in a moderate oven; turn them out carefully in your dish, stick thin slices of citron in them, and pour on rich melted butter, with sugar and wine.

* * * * *

LEMON PUDDING.

Grate the rind from six fresh lemons, squeeze the juice from three, and strain it; beat the yelks of sixteen eggs very light, put to them sixteen table-spoonsful of powdered loaf sugar, not heaped up—the same of melted butter; add the grated rind, and the juice, four crackers finely pounded, or an equal quantity of rice flour; or for change, six ounces of corn meal which is excellent—beat it till light, put a puff paste in your dish, pour the pudding in, and bake it in a moderate oven—it must not be very brown.

* * * * *

BREAD PUDDING.

Grate the crumb of a stale loaf, and pour on it a pint of boiling milk—let it stand an hour, then beat it to a pulp; add six eggs, well beaten, half a pound of butter, the same of powdered sugar, half a nutmeg, a glass of brandy, and some grated lemon peel—put a paste in the dish, and bake it.

* * * * *

THE HENRIETTA PUDDING.

Beat six eggs very light, sift into them a pound of loaf sugar powdered, and a light pound of flour, with half a grated nutmeg, and a glass of brandy; beat all together very well, add a pint of cream, pour it in a deep dish, and bake it—when done, sift some powdered sugar over it.

* * * * *

TANSEY PUDDING.

Beat seven eggs very light, mix with them a pint of cream, and nearly as much spinach juice, with a little juice of tansey; add a quarter of a pound of powdered crackers or pounded rice made fine, a glass of wine, some grated nutmeg and sugar; stir it over the fire to thicken, pour it into a paste and bake it, or fry it like an omelette.

* * * * *

CHERRY PUDDING.

Beat six eggs very light, add half a pint of milk, six ounces flour, eight ounces grated bread, twelve ounces suet, chopped fine, a little salt; when it is beat well, mix in eighteen ounces preserved cherries or damsins; bake or boil it. Make a sauce of melted butter, sugar and wine.

* * * * *

APPLE PIE.

Put a crust in the bottom of a dish, put on it a layer of ripe apples, pared and sliced thin—then a layer of powdered sugar; do this alternately till the dish is full; put in a few tea-spoonsful of rose water and some cloves—put on a crust and bake it.

* * * * *

BAKED APPLE PUDDING.

Take well flavoured apples, bake, but do not burn them, rub them through a sieve, take one pound of the apples so prepared, mix with it, while hot, half a pound of butter, and half a pound of powdered sugar; the rinds of two lemons grated—and when cold, add six eggs well beaten; put a paste in the bottom of a dish, and pour in the apples—half an hour will bake it; sift a little sugar on the apples when baked.

* * * * *

A NICE BOILED PUDDING.

Make up a pint of flour at sun rise, exactly as you do for bread; see that it rises well—have a large pot of water boiling; and half an hour before the puddings are to go to table, make the dough in balls, the size of a goose egg; throw them in the water, and boil them quickly, keeping the pot covered: they must be torn asunder, as cutting will make them heavy; eat them with powdered sugar, butter, and grated nutmeg.

* * * * *

AN EXCELLENT AND CHEAP DESSERT DISH.

Wash a pint of small homony very clean, and boil it tender; add an equal quantity of corn meal, make it into a batter with eggs, milk, and a piece of butter; bake it like batter cakes on a griddle, and eat it with butter and molasses.

* * * * *

SLICED APPLE PUDDING.

Beat six eggs very light, add a pint of rich milk, pare some apples or peaches—slice them thin, make the eggs and milk into a tolerably thick batter with flour, add a small cup of melted butter, put in the fruit, and bake it in a deep dish—eat with sugar, butter, and nutmeg.

* * * * *

BAKED INDIAN MEAL PUDDING.

Boil one quart of milk, mix in it two gills and a half of corn meal very smoothly, seven eggs well beaten, a gill of molasses, and a good piece of butter, bake it two hours.

* * * * *

BOILED INDIAN MEAL PUDDING.

Mix one quart of corn meal, with three quarts of milk; take care it be not lumpy—add three eggs and a gill of molasses; it must be put on at sun rise, to eat at three o'clock; the great art in this pudding is tying the bag properly, as the meal swells very much.

* * * * *

PUMPKIN PUDDING.

Stew a fine sweet pumpkin till soft and dry; rub it through a sieve, mix with the pulp six eggs quite light, a quarter of a pound of butter, half a pint of new milk, some pounded ginger and nutmeg, a wine glass of brandy, and sugar to your taste. Should it be too liquid, stew it a little drier, put a paste round the edges, and in the bottom of a shallow dish or plate—pour in the mixture, cut some thin bits of paste, twist them, and lay them across the top, and bake it nicely.

* * * * *

FAYETTE PUDDING.

Slice a loaf of bread tolerably thick—lay the slices in the bottom of a dish, cutting them so as to cover it completely; sprinkle some sugar and nutmeg, with a little butter, on each layer; when all are in, pour on a quart of good boiled custard sweetened—serve it up cold.

* * * * *

MACCARONI PUDDING.

Simmer half a pound of maccaroni in a plenty of water, with a table-spoonful of salt, till tender, but not broke—strain it, beat five yelks, two whites of eggs, half a pint of cream—mince white meat and boiled ham very fine, add three spoonsful of grated cheese, pepper and salt; mix these with the maccaroni, butter the mould, put it in, and steam it in a pan of boiling water for an hour—serve with rich gravy.

* * * * *

POTATO PASTE.

Boil mealy potatos quite soft, first taking off the skins; rub them while hot through a sieve, put them in a stew pan over the fire, with as much water as will make it the consistence of thick mush; sift one quart of flour, and make it into a paste; with this mush, knead it till light, roll it out thin, make the dumplins small—fill them with apples, or any other fruit—tie them up in a thick cloth, and boil them nicely—eat them with butter, sugar, and nutmeg.

* * * * *

COMPOTE OF APPLES.

Pare and core the apples, and if you prefer it, cut them in four, wash them clean, and put them in a pan with water and sugar enough to cover them; add cinnamon and lemon peel, which has been previously soaked, scraped on the inside, and cut in strings; boil them gently until the apples are done, take them out in a deep dish, boil the syrup to a proper consistency, and pour it on them: it will take a pound of sugar for a large dish.

* * * * *

CHARLOTTE.

Stew any kind of fruit, and season it in any you like best; soak some slices of bread in butter; them while hot, in the bottom and round the sides of a dish, which has been rubbed with butter—put in your fruit, and lay slices of bread prepared in the same manner on the top: bake it a few minutes, turn it carefully into another dish, sprinkle on some powdered sugar, and glaze it with a salamander.

* * * * *

APPLE FRITTERS.

Pare some apples, and cut them in thin slices—put them in a bowl, with a glass of brandy, some white wine, a quarter of a pound of pounded sugar, a little cinnamon finely powdered, and the rind of a lemon grated; let them stand some time, turning them over frequently; beat two eggs very light, add one quarter of a pound of flour, a table-spoonful of melted butter, and as much cold water as will make a thin batter; drip the apples on a sieve, mix them with the batter, take one slice with a spoonful of batter to each fritter, fry them quickly of a light brown, drain them well, put them in a dish, sprinkling sugar over each, and glaze them nicely.

* * * * *

BELL FRITTERS.

Put a piece of butter the size of an egg into a pint of water; let it boil a few minutes—thicken it very smoothly with a pint of flour; let it remain a short time on the fire, stir it all the time that it may not stick to the pan, pour it in a wooden bowl, add five or six eggs, breaking one and beating it in—then another, and so on till they are all in, and the dough quite light—put a pint of lard in a pan, let it boil, make the fritters small, and fry them of a fine amber colour.

* * * * *

BREAD FRITTERS.

Cut your bread of a convenient size, pour on it some white wine, and let it stand a few minutes—drain it on a sieve, beat four eggs very light, add four spoonsful of wine, beat all well together—have your lard boiling, dip the bread in the egg, and fry it a light brown; sprinkle sugar on each, and glaze them.

* * * * *

SPANISH FRITTERS.

Make up a quart of flour, with one egg well beaten, a large spoonful of yeast, and as much milk as will make it a little softer than muffin dough; mix it early in the morning; when well risen, work in two spoonsful of melted butter, make it in balls the size of a walnut, and fry them a light brown in boiling lard—eat them with wine and sugar, or molasses.

* * * * *

TO MAKE MUSH.

Put a lump of butter the size of an egg into a quart of water, make it sufficiently thick with corn meal and a little salt; it must be mixed perfectly smooth—stir it constantly till done enough.

* * * * *

CAKES.

JUMBALS.

Put one pound of nice sugar into two pounds of flour, add pounded spice of any kind, and pass them through a sieve; beat four eggs, pour them on with three quarters of a pound of melted butter, knead all well together, and bake them.

* * * * *

MACAROONE.

Blanch a pound of sweet almonds, pound them in a mortar with rose water; whip the whites of seven eggs to a strong froth, put in one pound of powdered sugar, beat it some time, then put in the almonds—mix them well, and drop them on sheets of paper buttered; sift sugar over, and bake them quickly. Be careful not to let them get discoloured.

* * * * *

TO MAKE DROP BISCUIT.

Beat eight eggs very light, add to them twelve ounces of flour, and one pound of sugar; when perfectly light, drop them on tin sheets, and bake them in a quick oven.

* * * * *

TAVERN BISCUIT.

To one pound of flour, add half a pound of sugar, half a pound of butter, some mace and nutmeg powdered, and a glass of brandy or wine; wet it with milk, and when well kneaded, roll it thin, cut it in shapes, and bake it quickly.

* * * * *

RUSK.

Rub half a pound of sugar into three pounds of flour—sift it, pour on half a pint of good yeast, beat six eggs, add half a pint of milk—mix all together, knead it well: if not soft enough, add more milk-it should be softer than bread; make it at night—in the morning, if well risen, work in six ounces of butter, and bake it in small rolls; when cold, slice it, lay it on tin sheets, and dry it in the oven.

* * * * *

GINGER BREAD.

Three quarts of flour, three quarters of a pound of brown sugar, a large spoonful of pounded ginger, one tea-spoonful of powdered cloves—sift it, melt half a pound of butter in a quart of rich molasses, wet the flour with it, knead it well, and bake it in a slack oven.

* * * * *

PLEBEIAN GINGER BREAD.

Mix three large spoonsful of pounded ginger, with three quarts of flour—sift it, dissolve three tea-spoonsful of pearl-ash in a cup of water, and pour it on the flour; melt half a pound of butter in a quart of molasses, mix it with the flour, knead it well, cut it in shapes, and bake it.

* * * * *

SUGAR GINGER BREAD.

Take two pounds of the nicest brown sugar, dry and pound it, put it into three quarts of flour, add a large cup full of powdered ginger, and sift the mixture; wash the salt out of a pound of butter, and cream it; have twelve eggs well beaten; work into the butter first, the mixture, then the froth from the eggs, until all are in, and it is quite light; add a glass of brandy butter shallow moulds, pour it in, and bake in a quick oven.

* * * * *

DOUGH NUTS—A YANKEE CAKE.

Dry half a pound of good brown sugar, pound it and mix it with two pounds of flour, and sift it; add two spoonsful of yeast, and as much new milk as will make it like bread: when well risen, knead in half a pound of butter, make it in cakes the size of a half dollar, and fry them a light brown in boiling lard.

* * * * *

RISEN CAKE.

Take three pounds of flour, one and a half of pounded sugar, a tea-spoonful of cloves, one of mace, and one of ginger, all finely powdered—pass the whole through a sieve, put to it four spoonsful of good yeast, and twelve eggs—mix it up well, and if not sufficiently soft, add a little milk: make it up at night, and set it to rise—when well risen, knead into it a pound of butter, and two gills of brandy; have ready two pounds of raisins stoned, mix all well together, pour it into a mould of proper size, and bake it in an oven heated as for bread; let it stand till thoroughly done, and do not take it from the mould until quite cold.

* * * * *

POUND CAKE.

Wash the salt from a pound of butter, and rub it till it is soft as cream—have ready a pound of flour sifted, one of powdered sugar, and twelve eggs well beaten; put alternately into the butter, sugar, flour, and the froth from the eggs—continuing to beat them together till all the ingredients are in, and the cake quite light: add some grated lemon peel, a nutmeg, and a gill of brandy; butter the pans, and bake them. This cake makes an excellent pudding, if baked in a large mould, and eaten with sugar and wine. It is also excellent when boiled, and served up with melted butter, sugar and wine.

* * * * *

SAVOY OR SPUNGE CAKE.

Take twelve fresh eggs, put them in the scale, and balance them with sugar: take out half, and balance the other half with flour; separate the whites from the yelks, whip them up very light, then mix them, and sift in, first sugar, then flour, till both are exhausted; add some grated lemon peel; bake them in paper cases, or little tin moulds. This also makes an excellent pudding, with butter, sugar, and wine, for sauce.

* * * * *

A RICH FRUIT CAKE.

HAVE the following articles prepared, before you begin the cake: four pounds of flour dried and sifted, four pounds of butter washed to free it from salt, two pounds of loaf sugar pounded, a quarter of a pound of mace, the same of nutmegs powdered; wash four pounds of currants clean, pick and dry them; blanch one pound of sweet almonds, and cut them in very thin slices; stone two pounds of raisins, cut them in two, and strew a little flour over to prevent their sticking together, and two pounds of citron sliced thin; break thirty eggs, separating the yelks and whites; work the butter to a cream with your hand-put in alternately, flour, sugar, and the froth from both whites and yelks, which must be beaten separately, and only the froth put in. When all are mixed and the cake looks very light, add the spice, with half a pint of brandy, the currants and almonds; butter the mould well, pour in part of the cake, strew over it some raisins and citron—do this until all is in: set it in a well heated oven: when it has risen, and the top is coloured, cover it with paper; it will require three hours baking—it must be iced.

* * * * *

NAPLES BISCUIT.

Beat twelve eggs light, add to them one pound of flour, and one of powdered sugar; continue to beat all together till perfectly light; bake it in long pans, four inches wide, with divisions; so that each cake, when done, will be four inches long, and one and a half wide.

* * * * *

SHREWSBURY CAKES.

Mix a pound of sugar, with two pounds of flour, and a large spoonful of pounded coriander seeds; sift them, add three quarters of a pound of melted butter, six eggs, and a gill of brandy; knead it well, roll it thin, cut it in shapes, and bake without discolouring it.

* * * * *

LITTLE PLUM CAKES.

Prepare them as directed for pound cake, add raisins and currants, bake them in small tin shapes, and ice them.

* * * * *

SODA CAKES.

Dissolve half a pound of sugar in a pint of milk, add a tea-spoonful of soda; pour it on two pounds of flour—melt half a pound of butter, knead all together till light, put it in shallow moulds, and bake it quickly in a brisk oven.

* * * * *

TO MAKE BREAD.

When you find the barrel of flour a good one, empty it into a chest or box, made for the purpose, with a lid that will shut close: it keeps much better in this manner than when packed in a barrel, and even improves by lying lightly; sift the quantity you intend to make up—put into a bowl two gills and a half of water for each quart, with a tea-spoon heaped up with salt, and a large spoonful of yeast for each quart; stir this mixture well, put into another bowl one handful of flour from every quart; pour a little of the mixture on to wet it, then more, until you get it all in, taking great care that it be smooth, and quite free from lumps; beat it some minutes, take one-third of the flour out of the kettle, pour on the batter, and sprinkle over it the dry flour; stop the kettle, and set it where it can have a moderate degree of warmth: when it has risen well, turn it into a bowl, mix in the dry flour, and knead it on a board till it looks quite light; return it to the kettle, and place it where it can have proper heat: in the morning, take the dry crust carefully from the top, put the dough on a board, knead it well, make it into rolls, set them on tin sheets, put a towel over, and let them stand near the fire till the oven is ready. In winter, make the bread up at three o'clock, and it will be ready to work before bed time. In summer, make it up at five o'clock. A quart of flour should weigh just one pound and a quarter. The bread must be rasped when baked.

* * * * *

TO MAKE NICE BISCUIT.

Rub a large spoonful of butter into a quart of risen dough, knead it well, and make it into biscuit, either thick or thin: bake them quickly.

* * * * *

RICE BREAD.

Boil six ounces of rice in a quart of water, till it is dry and soft—put it into two pounds of flour, mix it in well; add two tea-spoonsful of salt, two large spoonsful of yeast, and as much water as will make it the consistence of bread: when well risen, bake it in moulds.

* * * * *

MIXED BREAD.

Put a tea-spoonful of salt, and a large one of yeast, into a quart of flour; make it sufficiently soft, with corn meal gruel; when well risen, bake it in a mould. It is an excellent bread for breakfast. Indifferent flour will rise much better, when made with gruel, than with fair water.

* * * * *

PATENT YEAST.

Put half a pound of fresh hops into a gallon of water, and boil it away to two quarts; then strain it, make it a thin batter with flour; add half a pint good yeast, and when well fermented, pour it in a bowl, and work in as much corn meal as will make it the consistency of biscuit dough; set it to rise, and when quite light, make it into little cakes, which must be dried in the shade, turning them very frequently; keep them securely from damp and dust. Persons who live in town, and can procure brewer's yeast, will save trouble by using it: take one quart of it, add a quart of water, and proceed as before directed.

* * * * *

TO PREPARE THE CAKES.

Take one or more cakes, according to the flour you are to make; pour on a little warm water; when it is dissolved, stir it well, thicken with a little flour, and set it near the fire, to rise before it is used. The best thing to keep yeast in, is a small mug or pitcher, with a close stopper, under which must be placed a double fold of linen, to make it still closer. This is far preferable to a bottle, and more easily cleaned.

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ANOTHER METHOD FOR MAKING YEAST.

Peel one large Irish potato, boil it till soft, rub it through a sieve; add an equal quantity of flour, make it sufficiently liquid with hop tea; and when a little warmer than new milk, add a gill of good yeast; stir it well, and keep it closely covered in a small pitcher.

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NICE BUNS.

Put four ounces of sugar with three quarters of a pound of flour; make it up with two spoonsful of yeast, and half a pint of milk; when well risen, work into it four ounces of butter, make it into small buns, and bake them in a quick oven—do not burn them.

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MUFFINS.

Sift a quart of flour, put to it a little salt, and a large spoonful of yeast—beat the white of a fresh egg to a strong froth, add it, and make the flour up with cold water, as soft as you can to allow it to be handled; set it in a moderately warm place. Next morning, beat it well with a spoon, put it on the griddle in a round form, and bake it nicely, turning them frequently till done.

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FRENCH ROLLS.

Sift a quart of flour, add a little salt, a spoonful of yeast, two eggs well beaten, and half a pint of milk—knead it, and set it to rise: next morning, work in an ounce of butter, make the dough into small rolls, and bake them. The top crust should not be hard.

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CRUMPETS.

Take a quart of dough from your bread at a very early hour in the morning; break three fresh eggs, separating the yelks from the whites—whip them both to a froth, mix them with the dough, and add gradually milk-warm water, till you make a batter the thickness of buckwheat cakes: beat it well, and set it to rise till near breakfast time; have the griddle ready, pour on the batter to look quite round: they do not require turning.

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APOQUINIMINC CAKES.

Put a little salt, one egg beaten, and four ounces of butter, in a quart of flour—make it into a paste with new milk, beat it for half an hour with a pestle, roll the paste thin, and cut it into round cakes; bake them on a gridiron, and be careful not to bum them.

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BATTER CAKES.

Boil two cups of small homony very soft; add an equal quantity of corn meal with a little salt, and a large spoonful of butter; make it in a thin batter with three eggs, and a sufficient quantity of milk—beat all together some time, and bake them on a griddle, or in woffle irons. When eggs cannot be procured, yeast makes a good substitute; put a spoonful in the batter, and let it stand an hour to rise.

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