MRS. ELLIS'S 
HOUSEKEEPING MADE EASY; 
OR, 
COMPLETE INSTRUCTOR 
IN ALL BRANCHES OF 
COOKERY AND DOMESTIC ECONOMY, 
CONTAINING 
THE MOST MODERN AND APPROVED RECEIPTS 
OF DAILY SERVICE IN ALL FAMILIES. 
STEREOTYPE EDITION. 
REVISED AND ADAPTED TO THE WANTS OF THE LADIES 
OF THE UNITED STATES, 
BY AN AMERICAN LADY. 
NEW-YORK : 
BURGESS AND STRINGER. 
1843. Entered according to Act of Congress, in the year 1843, by Burgess & Strin- 
ger, in the Clerk's office of the District Court of the Southern District of the 
State of New-York. 
Xlouglas, Printer, 34 Ann St, 
Stereotyped by Chas. Hobbs, 
111 Fulton St. ADVERTISEMENT. 
We are not aware that any complete Manual of Do- 
mestic Cookery, calculated, from its conformity in price 
to the economical system of the day, for an extensive cir- 
culation, has until now been offered to the public. 
The present work, therefore, supplies a desideratum; 
and we are confident that it will be found the most com- 
pact, full, and satisfactory hand-book of Cookery, that 
has yet appeared. 
The fashions of the cuisine, like those of dress, are sub- 
ject to changes. It has been the vigilant endeavor of the 
compiler not to be behind the age in this respect; and her 
work embraces all the most modern improvements in the 
various branches of the art. She respectfully dedicates it 
to the 
Housekeepers of the United States, 
in the full belief that they will find it all that they could 
desire-a lucid, practical work, perfect in all its depart- 
ments, and yet free from prolixity and unnecessary repeti- 
tions. CONTENTS. 
GENERAL DIVISION. 
1. Miscellaneous. 
2. Soups. 
3. Fish. 
4. Butcher's Meats, Venison, &c. 
5. Poultry, Game, &c. 
6. Gravies, Sauces, &c. 
7. Catchups. 
8. Vegetables. 
9. Rice, Macaroni, Hominy. 
10. Various Modes of Cooking Eggs. 
11. Pickles. 
12. Preserves, Jellies, Jams, &c. 
13. Pastry, Puddings, and other Dainties. 
14. Cakes, &c. 
15. Warm Cakes, for Breakfast and Tea. 
16. To Make Butter. 
17. To Make Cheese. 
18. Bread and Yeast. 
19. Preparations for the Sick. 
20. Household Hints. 
SUBDIVISION. 
Page 
MISCELLANEOUS. 
On House-keeping, . . 9 
Province of Woman, . . " 
Home, .... " 
Object of the Volume, . . " 
Weights and Measures, . 10 
Regulation of Time in Cookery, " 
SOUPS. 
General Remarks and Rules, 11 
Page 
Beef Soup, . . . .11 
Mutton Soup, ..." 
Mock Turtle Soup, . . 12 
Oyster Soup, . . . 
New England Chowder, . '' 
Clam Soup, ... " 
Vermicelli Soup, . . • 13 
Macaroni Soup, ..." 
Pea Soup, • . . . " 
Tomato Soup, 
A la Julienne Soup, . . " 
Vegetable Soup, 
Rice and Meat Soup, . . 14 Page 
FISH. 
General Remarks, . . 14 
To Boil,Broil, and Pickle Salmon,15 
To Boil and Roast Sturgeon, 
To Fry Trout and other Fish, 16 
Modes of Cooking Eels, . 
Codfish, salt and fresh, . . '' 
Fish-cakes, .... " 
To Broil Shad, ..." 
Halibut, Boiled and Fried, . " 
Striped and Sea Bass, . .17 
Black Fish, ... '' 
How to Choose a Mackerel, 
Oysters, Stewed and Fried, 
Oyster Patties, ..." 
Pickled Oysters, . . " 
How to Keep Oysters, . . " 
Lobsters and Crabs, . . 18 
To Dress Lobster Cold, . . " 
BUTCHER'S MEAT, VENISON, ETC. 
General Remarks, . 18 
Frozen Meat, . . . " 
Best Beef Steaks, . . " 
Quarters of a Calf, ..." 
Quarters of a Sheep, . . " 
Cutting up Pork, . . . " 
Keeping Venison, - . " 
Roast Beef, ....*' 
To Broil Beef Steaks, . 19 
Beef Steak Pie, . . . '' 
Alamode Beef, . . • '' 
Beef Bouilli, . . . " 
Tripe, . ... 20 
Tongue, . . . " 
Veal," 
Roast Veal, . . . . " 
Boiled Veal, ... '' 
Veal Cutlets, . ... " 
Roast Fillet of Veal, . . 21 
Veal Patties, . ... " 
How to Roast Sweet-breads, " 
Mutton and Lamb, ..." 
Roast and Boiled Mutton, . " 
To Harrico Mutton, . . 22 
Mutton Chops, ... " 
Pork," 
Roast-Pork, ... " 
Roasted Pig, ... " 
Hams" 
Virginia Method of Curing Hams, " 
Souse,23 
Sausages, . . . . " 
Venison, . . . . " 
To Roast Venison, . . " 
CONTENTS. 
Page 
Sauce for Venison, . . 23 
Hashed Venison, . . . » 
Venison Pastry, ... 24 
Rabbits, . ... " 
To Fricassee Rabits, . . " 
POULTRY, GAME, ETC. 
General Rules and Remarks on 
Poultry, .... 24 
Roasted Chickens, . . .25 
Boiled Chickens, . . " 
Curried Chickens, ..." 
Fricasseed Cnickens, . . " 
Chicken Pie, . ... " 
Chicken Salad, ... 26 
Ducks," 
Canvass-backs, ... " 
Goose," 
Goose Pie, .... " 
Turkeys, How to Roast one, . " 
Boiled Turkey, ... " 
Proper Sauce lor Boiled Turkey 27 
Pigeons, .... " 
Potted Pigeons, ..." 
Stewed and Roast Pigeons, . 
Pigeon Pie, . ... " 
Woodcock, .... " 
Snipe," 
How to Roast Pheasants, Par- 
tridges, Quails, &c. . " 
Reed-birds, or Ortolans, . 
GRAVIES, SAUCES, ETC. 
Various Gravies, . . 28 
Brown Gravy without meat, . " 
Sauce lor Fish or Turkey, . " 
Sauce for a Fowl, . . " 
Sauce for Fish Pies, . . " 
Nasturtian Sauce, . . " 
Oyster Sauce, • . . .29 
Lobster Sauce, ... " 
Cranberry Sauce, . - . " 
Celery Sauce, ... " 
Mint Sauce, . ... " 
Mushroom Sauce, . . " 
Apple Sauce, . . . .30 
How to melt Butter, . . " 
Egg Balls, . ... " 
CATCHUPS. 
Mushroom Catchup, . . 30 
Tomato Catchup, . . 31 
Walnut Catchup, . . - " 
V vi 
contents. 
Page 
VEGETABLES. 
General Rules, ... 31 
Potatoes, . . ... . " 
How to Boil Potatoes, . . " 
Potatoe Snowballs, . . " 
French Mode of Frying, . " 
Potatoes a la Maitre d' Hotel, 32 
Cabbages, . . . . " 
To Dress Cauliflowers, . " 
Spinach, • . . • " 
Turnips, .... " 
Beets, . . . • . " 
Parsnips, ...» " 
Carrots," 
Asparagus, ... " 
Green Peas, . . . .33 
String Beans, ... " 
Dandelions, . . . . " 
SweetCorn, .... " 
Onions, .... 
Tomatoes, .... " 
Modes of cooking Tomatoes, " 
Gumbo, .... '' 
Egg-plant, . " 
Purple Egg-plant Best, . " 
Salsify, or Oyster Plant, . . 34 
Baked Beans, ... " 
Lima Beans, . . . . " 
Squashes, or Cymbelins, . •" 
Winter Squash, ..." 
Mushrooms, ... 35 
How to choose Mushrooms, , " 
How to Stew Mushrooms, • " 
BICE, MACARONI, ETC. 
Southern Method of Boiling Rice, 35 
Macaroni, 
Macaroni Dressed sweet, . 36 
Hominy, " 
VARIOUS MODES OF COOKING EGGS. 
To Boil Eggs, ... 36 
To Poach Eggs, . . " 
Eggs and Bread, . . " 
Omelet," 
Scrambled Eggs, ■ . 37 
PICKLES. 
General Rules, . . .37 
To Pickle Tomatoes, . . " 
To Pickle Cucumbers, . . " 
Mangoes, .... 38 
Green Peppers, . . • " I 
Page 
Butternuts, .... 38 
Walnuts, . . . . " 
Barberries, .... 39 
Onions, . . . ; " 
PRESERVES, JELLIES, JAMS, ETC. 
General Remarks, . - 39 
To Clarify Sugar, ..." 
To Preserve Water-melon rinds 
and Citrons, - - - 40 
Apples, .... " 
Pine-apples, - ... " 
Apple Jelly, . . - 41 
Crab Apples, - - - - " 
To Preserve Quinces, - • " 
Quince Marmalade, - - 42 
Quince Jelly, - - " 
To Preserve Peaches, Apricots, 
Nectarines, Plums, - " 
Brandy, Peaches, Plums, &c. 43 
Gages, .... " 
To Preserve Pears, - - " 
Pear Marmalade, • - ' 44 
Baked Pears, - - - ■ " 
Red Currant Jelly, 
Gooseberries, ..." 
Gooseberry Fool and Jam, • " 
Frosted Fruit, ..." 
Black Currant Jelly, . . 45 
Grape Jelly, - - • - " 
Cranberry Jelly, - - - " 
How to Preserve Raspberries, 
Strawberries and Black- 
berries whole, - - " 
Raspberry Jelly, - - - 46 
Raspberry Jam, ... " 
Apple Compote, . . . „ 
Black Butter, ... „ 
PASTRY, PUDDINGS, AND OTHER 
DAINTIES. 
Pie-crust, . ... 47 
Puff Paste, ... ,, 
Confectioner's Pastry, - • 
Rhubarb Pies, ... 48 
Pumpkin Pie, • • • >> 
Potatoe Pie, ... „ 
Peach Pie, 
Cocoanut Pie, 49 
Plain Custard Pie, . - - „ 
Apple Dumplings, • • „ 
Batter Pudding, • • • » 
Plain Rice Pudding, - - 50 
Rice Milk, - ; • " >> 
Mince-meat for Pies, • • 51 vii 
CONTENTS. 
Page 
English Plum Pudding, - - 50 
Bird's Nest Pudding, . - 51 
Arrow-root Pudding, - - " 
Orange Pudding, " 
Lemon Pudding, - - - " 
Quince Pudding, " 
Sago Pudding, - ■ - 52 
Tapioca Pudding, - - - " 
Indian Pudding, ... " 
Baked Bread Pudding, . . " 
Plain Fritters, . , . . 
Apple Fritters, ... 53 
Cream Fritters, . . . " 
Apple Custards, ..." 
Plain Custard . . . . x 
Custard Pudding, ..." 
Pancakes, . ... " 
Rice Pancakes, ... 54 
Gooseberry or Apple Trifle, . " 
Blanc Mange, " 
Calf's Feet Mange, . 
A Floating Island, ..." 
Rice Jelly, . . . . " 
Snow Cream, ... 55 
Lemon Cream, . . . " 
Orange Cream, . . " 
Calf's Feet Jelly, . . . " 
Syllabub, or Whipped Cream, " 
Apple Charlotte, . . .56 
Ice Creams, . ... " 
Pine-Apple Ice Cream, . . " 
Omelette Soufflee, . . 57 
Hasty Pudding, . . . " 
Rhubarb Stalks, or Persian Apple " 
Ham Dumplings, . . . 58 
Liver Dumplings, . • . " 
Whole Rice in a Shape, . . " 
Gooseberry Custard, . . " 
Stewed Prunes, . . < . " 
Dutch Flummery, . . 59 
CAKES, ETC. 
Frosting Cakes, . . . " 
Plum Cake, or New England 
Wedding Cake, • . . " 
Scotch do. . - . 60 
Pounded do" 
Jumbles, . . . . • 
New Year's Cookies, ' . " 
Cup Cakes, . . . . " 
Sugar do. . . . .61 
Queen do. . - . . ' 
Almond do" 
Honey do" 
Bride's do . ... " 
Cocoanut do. ... 62 
Page 
Savoy Cakes . . . . " 
Cream do" 
Superior Sponge do. . . . '' 
A Charlotte Russe, . . .63 
A Charlotte Polonaise, . . " 
Gingerbread, . . . .64 
Sponge Gingerbread, . . " 
Ginger Snaps, . . . . " 
Dough Nuts, ... 65 
Kisses,106 
Almond Bread, . • . " 
Biscuits," 
Raspberry Cake . . .107 
Cider do. . . . . " 
Currant do. . . . . " 
Bread do108 
Cakes for Breakfast, &o. 65 
Milk Toast, . . . ' . 68 
COFFEE, TEA, AND OTHER BEVER- 
AGES. 
Coffee, z . . . *68 
Another Mode of making do. . 
Still another,. ... " 
Cocoa Shells, . . . .69 
Chocolate, . . . . " 
Tea, 
Common Beer, ..." 
Spruce Beer, . . . .70 
Ginger Beer quickly made, . " 
Lemonade, . - . 
Orangeade, ....'' 
Currant Wine, . . . . " 
Raspberry Shrub . . . " 
TO MAKE BUTTER. 
To cure Butter in best manner, 71 
TO MAKE CHEESE. 
To make Cheese, - - 72 
BREAD AND YEAST. 
Bread,73 
French Bread, ..." 
Brown or Dyspepsia, - - " 
Rye and Indian, ..." 
To make Bread without Yeast, 74 
Common Yeast, - - - 75 
PREPARATIONS FOR SICK. 
Chicken Jelly, ... 75 
Bread Jelly, - - - - " viii 
CONTENTS. 
Page 
Arrow Root Jelly - - 76 
Panada, " 
Sago, - - - • • " 
Tapioca," 
Calves' Feet Broth, - • 
Flax-seed Lemonade, - - 77 
Cocoa, - - - - " 
Barley Water, • - - - " 
Ground Rice Milk, . . " 
Beef Tea, - - - - - " 
Mutton Broth, ..." 
Vegetable Soup, - - - 78 
Wine Whey, - - - - " 
Toast Water, - - - - " 
Rice Gruel, • - - - " 
Water Gruel, - - - - " 
Caudle, 
Molasses Posset,] 1 - - • " 
Wine Posset, ... 79 
Teas, . . . . . " 
Eel Broth, . • . . " 
Bread Soup, - - • • " 
Sippets, 
Mulled Wine, ....'' 
HOUSEHOLD HINTS. 
Art ofCarving, - • - - 80 
How and where to keep things, 81 
Washing, 82 
Washing Calicoes, - - - " 
White Cotton Clothes, • - 83 
Washing Woollens, - -84 
Starch, . ... " 
Cleaning Silk Goods, - - 85 
To cleanse Beds ancLMattresses, 86 
To cleanse Vials and Plates, " 
To Temper Earthen Ware, - " 
To Restore Rusty Italian Crape, 87 
To Temper Ovens & Iron Ware, " 
To remove Rust from Cutlery, " 
To destroy Vermin, - - 88 
Common Dyes, - - - • r 
To Dye Black, ..." 
Green and Blue Dyes, - .89 
Yellow Dyes, . . . " 
Red do .... 90 
Slate-colored do - • -91 
To Set Colors, - - ■ '' 
Soap, - - - t 
To make Soap, . - . " 
Bayberry, or Myrtle Soap, - 92 
Soap from Scraps, . • 93 
Cold Soap, - - • - " 
Hard do . ... " 
Windsor and Castile do • - " 
Shaving do - - • - " 
Page 
Cooking Utensils, - - - 94 
To clean Plate, - - • 95 
To prevent ill effects of charcoal 96 
To Keep Pickles and Sweetmeats " 
Caution relative to Brass, &c. " 
Durable Ink for Marking Linen, " 
Black Ball, - - - - " 
Cement for mouths of Bottles, 97 
Japanese Cement, - - " 
Alabaster do - - • - " 
IronWare do ..." 
To loosen Stopples of Decanters " 
Lip Salve, - - - ■ 98 
Cold Cream, ..." 
To prevent crust on Tea-Kettle, " 
Remove Stains from Broadcloth, " 
To extract Paint, . . . " 
To remove Stains, . . " 
Feathers, . . . . • " 
Icy Steps, .... 99 
Flowers, . . • • • " 
To clean Marble Fire-Places, " 
To clean Shawls, . . . " 
Directions for Carpets, . . " 
To Preserve Cheese, . ** . 100 
To pot Butter, . . . " 
Vegetables through Winter, . " 
To preserve Herbs, . . " 
Fruit through Winter, . . 101 
Fire and Water Proof Cement, 102 
To take Wax out of Cloth, . " 
To render Shoes Water-Proof, " 
Stove Polish, ..." 
To clean Papered Walls, . . " 
Teeth" 
Chloride of Lime, . . 103 
Varnishing Gilded Frames, . " 
Eggs in Winter, . . . " 
Pearls," 
To preserve Green Currants, . " 
Do do Candles & Cream, " 
Tainted Butter, . . . 104 
To prevent Moths, . . " 
Paste," 
Cologne Water, . . . " 
To make Lemon Syrup, . " 
To clean Paint, . . . " 
Grease Spots from Silks, . " 
For Burns and Cuts, . . 105 
Nail Puncture and Bruises, . " 
Ear-Ache, . ..." 
Tooth-Ache, . . . • " 
Preventive of Colds, . . 106 
To clean Marble, . . • " 
To Make Blacking, 
To prevent Lamps smoking, . " 
To destroy Bedbugs, . . ' " HOUSEKEEPING MADE EASY. 
A WORD TO HOUSEKEEPERS. 
It is not beneath the dignity of any woman, be her attain- 
ments what they may, to acquaint herself with all the neces- 
sary arrangements of a household ; for it cannot be beneath 
her dignity to learn any thing which contributes to the comfort 
and happiness of those around her. Home is the especial prov- 
ince of woman, and it should be her delight to feel that she has 
the power of administering to the wants and pleasures of her 
circle. There may be occupations more cogenial to her taste 
than the management of a household, but if she systemizes her 
time, and comprehends what she is about, she may almost al- 
ways find leisure to gratify herself as well as others. The 
trouble of superintending her kitchen is comparatively small 
when she once thoroughly understands what is to be done. 
That she may comprehend this, and always have a guide at 
hand, the present volume has been carefully prepared. It is 
designed for the use of very young housekeepers as well as for 
that of the more experienced. By its aid the head of every 
family will find the situation she fills rendered easy and agree- 
able; and should her education be deficient on household sub- 
jects, with the assistance of the receipts and directions which 
have been collected in this work, the error may be readily re- 
paired. 
In the preparation of those receipts economy has been strict- 
ly regarded. It requires some skill to know how to live well 
with small means, and but little else to know how to live well 
at all. Of both of these arts many females in our enlightened 
country are deplorably ignorant. We have called this a defi- 
ciency iw education, and we consider it almost as great a one as 
if they had not been taught to write grammatically, or to read 
with fluency. It is the earnest desire of the author of this book 
that it may prove especially of service to the class of persons 
just mentioned. 10 
TIME IN COOKERY. 
WEIGHTS AND MEASURES. 
It is absolutely necessary for every family to be furnished 
with a pair of scales. It is also advisable for them to have 
wooden measures. 
Of liquid measure. 
Two gills are half a pint. 
Two pints - one quart. 
Four quarts - one gallon. 
Of dry measure. 
Half a gallon is a quarter of a peck. 
One gallon - half a peck. 
Two gallons -one peck. 
Four gallons - half a bushel. 
Eight gallons - one bushel. 
About twenty-five drops of any thin liquid will fill a common 
sized tea-spoon. 
Four table-spoonfuls, or half a gill, will fill a common wine- 
glass. 
Four wine glasses will fill a half-pint, or common tumbler, 
or a large coffee-cup. 
Ten eggs generally weigh one pound before they are broken. 
A table-spoonful of salt is generally about one ounce. 
A FEW HINTS ON THE REGULATION OF TIME IN 
COOKER V. 
Mutton.-A leg of Slbs. will require two hours and a half. 
A chine or saddle, of 10 or lllbs., two hours and a half. A 
shoulder of 71bs., one hour and a half. A loin of 71bs., one 
hour and three quarters. A neck and breast, about the same 
time as a loin. 
Beef.-The sirloin ot 151bs., from three hours and three- 
quarters to four hours. Ribs of Beef from 15 to 201bs., will 
take three hours to three hours and a half. 
Veal.-A fillet from 12 to IGlbs. will take from four to five 
hours at a good fire. A loin, upon the average, will take three 
hours. A shoulder, from three hours to three hours and a half. 
A neck, two hours. A breast, from an hour and a half to two 
hours. SOUPS. 
11 
Lamb.-Hind-quarter of 81bs. will take from an hour and 
three-quarters to two hours. Fore-quarter of lOlbs., about two 
hours. Leg of 51bs., from an hour and a quarter to an hour and 
a half. Shoulder or breast, with a quick fire, an hour. 
Pork.-A leg of 81bs. will require about three hours. Gris- 
kin, an hour and a half. A spare-rib of 8 or 91bs. will take 
from two hours and a half to three hours to roast it thoroughly. 
A bald spare-rib of 81bs., an hour and a quarter. A loin of olbs., 
if very fat, from two hours to two hours and a half. A sucking- 
pig of three weeks old, about an hour and a half. 
Poultry.-A very large turkey will require about three 
hours; one of lOlbs., two hours. A small one, an hour and a 
half. 
A full-grown fowl, an hour and a quarter; a moderate one, 
an hour. 
A pullet, from half an hour to forty minutes. 
A goose, full-grown, from an hour and a half to two hours. 
A green goose, forty minutes. 
A duck, full size, from thirty to fifty minutes. 
Venison.-A buck haunch which weighs from 20 to 251bs. 
will take about four hours and a half roasting. One from 12 
to 181bs. will take three hours and a quarter. 
Use soft water in making soup. A tittle less than a quart ol 
water is sufficient for a pound of meat. Soups made of fresh 
neats are best, but tolerably palatable soup may be made of 
the remnants of cold meat especially if it contains many bones. 
Soup may be kept two or three days and reboiled. The fat 
should always be skimmed from soup. The seasoning should 
be of salt with a little pepper if it is liked ; soup is more whole- 
some without the latter ingredient. 
Soup should generally be boiled several hours. When the 
dinner is too late, all day is not too long for it to simmer over 
the fire. 
Beef or Mutton Soup.-Boil very gently in a closely covered 
saucepan, four quarts of water, with two table-spoonfuls of sift- 
ed bread raspings, three pounds of beef cut in small pieces, or 
the same quantity of mutton chops taken from the middle of the 
neck; season with pepper and salt, add two turnips, two car- 
rots, two onions, and one head of celery, all cut small; let it 
stew wi h these ingredients four hours, when it will be ready 
to serve. 
SOUPS. SOUPS. 
12 
Mock Turtle, or Calf's Head Soup.-Boil the head until 
perfectly tender-then take it out, strain the liquor, and set it 
away until the next day-then skim off the fat, cut up the meat 
together with the lights, and put it into the liquor, put it on 
the fire, and season it with salt, pepper, cloves, and mace-add 
onions and sweet herbs, if you like-stew it gently for half an 
hour. Just before you take it up, add half a pint of white wine. 
For the balls, chop lean veal fine, with a little salt pork, add 
the brains, and season it with salt, pepper, cloves, mace, sweet 
herbs or curry powder, make it up into balls about the size of 
half an egg, boil part in the soup, and fry the remainder, and 
put them in a dish by themselves. 
Oyster Soup.-Make your stock of liquor to the quantity of 
two quarts with any sort of fish the place affords; put one pint 
of oysters into a saucepan, strain the liquor, stew them five 
minutes in their own liquor; then pound the hard parts of the 
oyster in a mortar with the yolks of three hard eggs, mix them 
with some of the soup, then lay them with the remainder of the 
oysters and liquor in a saucepan, with nutmeg, pepper, and 
salt. Let them boil a quarter of an hour, when they will be 
done. 
New England Chowder.-Have a good haddock, cod, or any 
other solid fish, cut it in pieces three inches square, put a pound 
of fat salt pork in strips into the pot, set it on hot coals, and fry 
out the oil. Take out the pork, and put in a layer of fish, over 
that a layer of onions in slices, then a layer of fish with slips of 
fat salt pork, then another layer of onions, and so on alternately 
until your fish is consumed. Mix some Hour with as much wa- 
ter as will fill the pot; season with black pepper and salt to 
your taste, and boil it for half an hour. Have ready some crack- 
ers soaked in water till they are a little softened; throw them 
into your chowder five minutes before you take it up. Serve 
in a tureen. 
Clam Soup.-Having put your Clams into a pot of boiling 
water to make them open easily, take them from the shells, 
carefully saving the liquor. To the liquor of a quart of opened 
clams, allow three quarts of water. Mix the water with the li- 
quor of the clams, and put it into a large pot with a knuckle 
of veal, the bone of which should be chopped in four places. 
When it has simmered slowly for four hours, put in a large 
bunch of sweet herbs, a beaten nutmeg, a tea-spoonful of mace, 
and a table-spoonful of whole pepper, but no salt, as the salt of 
the clam liquor will be sufficient. Stew it slowly an hour lon- 
ger, and then strain it. When you have returned the liquor to 
the pot, add a quarter of a pound of butter divided into four bits, SOUPS. 
13 
and each bit rolled in flour. Then put in the clams, (having 
cut them in pieces,) and let it boil fifteen minutes. Send it to 
table with toasted bread in it cut into dice. 
Tomato Soup.-Wash, scrape, and cut small the red part of 
three large carrots, three heads of celery, four large onions, and 
two large turnips, put them into a saucepan, with a table-spoon- 
ful of butter, and half a pound of lean new ham; let them stew 
very gently for an hour, then add three quarts of brown gravy 
soup, and some whole black pepper, with eight or ten ripe to- 
matoes ; let it boil an hour and a half, and pulp it through a 
sieve; serve it with fried bread cut in dice. 
Vermicelli Soup.-The day before it is required, make four 
quarts of good stock, and boil in it one carrot, one turnip, four 
onions, one or two parsley roots, three blades of mace, salt, and 
some white pepper ; strain it, and, before using, take off all the 
fat; boil in some of the liquor the crumb of three French rolls 
till soft enough to mash smooth ; boil the soup and stir well in 
the mashed rolls; boil it for a quarter of an hour, and, before 
serving, add the yolks of two eggs beaten with three table- 
spoonfuls of cream; boil in water two or three ounces of vermi- 
celli for fifteen or twenty minutes, strain and put it into the tu- 
reen, and pour the soup upon it. 
Macaroni Soup.-Make a good stock with a knuckle of veal, 
a little sweet majoram, parsley, some salt, white pepper, three 
blades of mace, and two or three onions; strain and boil it. 
Break in small bits a quarter of a pound of macaroni, and gently 
simmer it in milk and water till it be swelled and is tender; 
strain it, and add it to the soup, which thicken with two table- 
spoonfuls of flour, mixed in half a pint of cream, and stirred 
gradually into the soup. Boil it a few minutes before serving. 
Pea Soup.-If you make your soup of dry peas, soak them 
over night in a warm place, using a quart of water to each 
quart of the peas. Early the next morning boil them an hour. 
Boil with them a tea-spoonful of saleratus, eight or ten minutes, 
then take them out of the water they were soaking in, put them 
into fresh water, with a pound of salt pork, and boil it till the 
peas are soft, which will be in the course of three or four 
hours. Green peas'for soup require no soaking, and boiling 
only long enough to have the pork get thoroughly cooked, which 
will be in the course of an hour. 
Soup a la Julienne, or Vegetable.-Make a gravy soup and 
strain it before you put in the vegetables. Cut some turnips and 14 
SOUPS. 
carrots into ribands, and some onions and celery into lozenges, 
or long diamond-shaped pieces. Boil them separately. When 
the vegetables are thoroughly boiled, put them with the soup 
into the tureen, and then lay gently on the top some small 
squares of toasted bread without crust; taking care that they 
do not crumble down and disturb the brightness of the soup, 
which should be of a clear amber color. 
Rice and Meat Soup.-Put a pound of rice and a little pep- 
per and broth herbs into two quarts of water; cover them close, 
and simmer very softly; put in a little cinnamon, two pounds 
of good ox-cheek, and boil the whole till the goodness is incor- 
porated by the liquor. 
All Fish should be thoroughly cleansed and well cooked ; 
nothing can be more unwholesome and more unpalatable than 
fresh fish not sufficiently cooked. 
Fresh fish, when boiled, should be placed in cold, and shell- 
fish in boiling water. 
To keep Oysters after washing them, lay them in a tub in a 
cool cellar, with the deep part of the shell undermost. Sprin- 
kle them with salt and Indian meal, then fill the tub with cold 
water. Change the water every day and the oysters will keep 
fresh a fortnight. 
Fish should be garnished with horseradish or parsley. The 
only vegetable served with fish is potatoes. 
It is customary to eat fish only at the commencement of the 
dinner. Fish and soup are generally served up alone, the soup 
first, before any of the other dishes appear. 
To boil Salmon, Sea-Bass and other large Fish.-Scale 
and clean the fish, handling it as little as possible, and cutting 
it open no more than is absolutely necessary. Place it on the 
strainer of a large fish-kettle and fill it up with cold waler. 
Throw in a handful of salt; let it boil slowly. The length ot 
time depends on the size and weight of the fish. You may al- 
low a quarter of an hour to each pound ; but experience alone 
can determine the exact time. It must, however, be thoroughly 
done, as nothing is more disgusting than fish that is under- 
cooked. You may try it with a fork. Skim it well or the col- 
or will be bad. 
The minute it is completely boiled, lift up the strainer and 
rest it across the top of the kettle, that the fish may drain, and 
FISH. FISH. 
15 
then, if you cannot send it to table immediately, cover it with 
a soft napkin to keep it firm by absorbing the moisture. 
Send it to table on a hot dish. Garnish with scraped horse- 
radish and curled parsley. 
Take what is left of the salmon after dinner, and put it into 
a deep dish, with a close cover. Having saved some of the wa- 
ter in which the fish was boiled, take a quart of it, and season 
it with half an ounce of whole pepper, and half an ounce of 
whole allspice, half a pint of the best vinegar, and a tea-spoon- 
ful of salt. Boil it; and when cold, pour it over the fish, and 
cover it closely again. In a cold place, and on ice, it will keep 
a day or two, and may be eaten at breakfast or supper. 
If much of the salmon has been left, you must proportion a 
larger quantity of the pickle. 
Boiled Rock-fish.-Having cleaned the rock-fish, put it in- 
to a fish kettle with water enough to cover it well, having first 
dissolved a handful of salt in the water. Set it over a moder- 
ate fire, and do not let it boil too fast. Skim it well. When 
done, drain it, and put it on a large dish, with slices of hard 
boiled eggs. 
For Pickling.-Cut the salmon into pieces; boil it as for eat- 
ing, and lay it on a dry cloth till the following day; boil two 
quarts of good vinegar with one of the liquor the fish was boil- 
ed in, one ounce of whole black pepper, half an ounce of all- 
spice, and four blades of mace. Put the salmon into something 
deep, and pour over it the prepared vinegar when cold. A lit- 
tle sweet oil put upon the top will make it keep a twelve- 
month. 
To Broil Salmon.-Cut slices moderately thick, and, having 
seasoned them, place each slice in half a sheet of white paper, 
well buttered, observing to twist the ends of it; then broil them 
over a slow fire for about eight minutes. Serve them up in the 
paper with anchovy or shrimp-sauce. 
Sturgeon.-Having cleaned a sturgeon well, boil it in as 
much liquor as will just cover it; add two or three bits of lem- 
on peel, some whole pepper, a stick of horseradish, and a pint 
of vinegar to every half-gallon of water. 
When done garnish the dish with fried oysters, sliced lemon, 
and horseradish, and serve it up with melted butter, with ca- 
vear dissolved in it; or with anchovy-sauce; and with the body 
of a crab in the butter, and a little lemon-juice. 
To roast sturgeon place it on a lark spit, which fasten on a 
large spit; baste it continually with butter, and serve with a 
good gravy and some lemon-juice. 16 
FISH. 
To Fry Trout, and other Small Fish.-Wash, gut, and 
scale them; then dry them, and lay them on a board, dusting 
them at the same time with some flour. Fry them finely brown 
with fresh dripping. Serve with crimp, parsley, and melted 
butter. 
Eels, when fried, should be dipped into egg and crumbs of 
bread, which materially improvest heir appearance at table. 
Select the small eels for boiling, and place them in a small 
quantity of water ; and when done enough, serve with chopped 
parsley and butter. 
Codfish.-Fresh Cod is good boiled, fried, or made into a 
chowder. It is too dry a fish to broil. Salt cod should be soak- 
ed in lukewarm water till the skin will come off easily-then 
take up the fish, scrape off the skin, and put it in fresh water, 
and set it on a very moderate fire, where it will keep warm 
without boiling, as it hardens by boiling. It takes between 
three and four hours to cook it soft-serve it up with drawn 
butter. 
Fish Cakes.-Cold boiled fresh fish, or salt codfish, is nice 
minced fine, with potatoes, moistened with a little water, and 
a little butter put in, done up into cakes of the size of common 
biscuit, and fried brown in pork fat or butter. 
To Broil a Shad.-Split and wash it, and afterwards dry it in 
a cloth. Season it with salt and pepper. Have ready a bed of 
clear bright coals. Grease your gridiron well, and as soon as 
it is hot lay the shad upon it, and broil it for about a quarter of 
an hour or more, according to the thickness. Butter it well, 
and send it to table. You may serve with it melted butter in 
a sauce-boat. Or you may cut it into three pieces, and broil it 
without splitting. It will then, of course, require a longer 
time. If done in this manner, send it to table with melted but- 
ter poured over it. 
Halibut is seldom cooked whole; a piece weighing from 
four to six pounds being generally thought sufficient. Score 
deeply the skin of the back, and when you put it into the kettle 
lay it on the strainer with the back undermost. Cover it with 
cold water, and throw in a handful of salt. Do not let it come 
to a boil too fast. Skim it carefully, and when it has boiled 
hard a few minutes, hang the kettle higher, or diminish the 
fire under it, so as to let it simmer for about twenty-five or 
thirty minutes. Then drain it, and send it to table, garnished 
with alternate heaps of grated horseradish and curled parsley, 
and accompanied by a boat of egg-sauce. This fish is good 
boiled or fried. FISH. 
17 
Striped and Sea Bass, are good, fried, boiled, broiled, or 
made into a chowder. 
Black Fish, are the best boiled or fried-they will do to broil, 
but are not so good as cooked in any other way. 
In choosing Mackerel the gills should be of a fine red, the 
eyes full, and the whole fish stiff and bright; if the gills are of 
a faint color, the fish limber and wrinkled, they are not fresh. 
They are in season in May and June, and may be boiled or 
fried. 
Oysters.-To stew Oysters, openthem and strain the liquor. 
Put to them some grated stale bread, and a little pepper and 
nutmeg. Throw them into the liquor, and add a glass of white 
wine. Let them stew but a short time, or they will be hard. 
Have ready some slices of buttered toast with the crust off. 
When the oysters are done dip the toast in the liquor, and lay 
the pieces round the sides and in the bottom of a deep dish. 
Pour the oysters and liquor upon the toast, and send them to 
table hot. 
To Fry Oysters.-Make a batter, then, having washed your 
oysters and wiped them dry, dip them into the batter, and roll 
them in some crumbs of bread and mace finely beaten. Fry 
them as other fish. 
For Oyster Patties.-Make some rich puff-paste, and bake 
it in very small tin patty-pans. When cool, turn them out upon 
a large dish. Stew some large fresh oysters with a few cloves, 
a little mace and nutmeg, some yolk of egg boiled hard and 
grated, a little butter, and as much of the oyster liquor as will 
cover them. When they have stewed a little while, take them 
out of the pan, and set them away to cool. When quite cool, 
lay two or three oysters in each shell of puff-paste. 
For Pickling.-Procure some of the largest sort of oysters, 
and wash four dozen in their own liquor ; wipe them dry, strain 
the liquor off, add to it a dessert-spoonful of pepper, two blades 
of mace, three table-spoonfuls of white wine, and four of vine- 
gar, and if the liquor is not very salt, you may put one table- 
spoonful of salt; simmer the oysters for a few minutes in the 
liquor, then put them into small jars, and boil up the pickle, 
skim it, and when cold, pour it over the oysters; keep them 
closely covered. 
Lobsters and Crabs.-Put them into boiling water, and 18 
FISH. 
boil them from half to three quarters of an hour, according to 
their size. Boil half a tea cup of salt with every four pounds 
of the fish. When cold, crack the shell, and take out the meat, 
taking care to extract the blue veins, and what is called the la- 
dy in the lobster, as they are very unhealthy. If the fish are 
not eaten cold, -warm them up with a little water, vinegar, salt, 
pepper, and butter. 
To dress Lobsters cold.-Put a table-spoonful of cold water 
on a clean plate, and with the back of a wooden spoon mash 
into it the coral or scarlet meat of the lobster, adding a salt- 
spoonful of salt, and about the same quantity of cayenne. On 
another part of the plate mix well together with the back of 
the spoon two table-spoonfuls of sweet oil, and a tea-spoonful 
of made mustard. Then mix the whole till they are well in- 
corporated and perfectly smooth, adding at the last, three table- 
spoonfuls of vinegar. 
BUTCHER'S MEAT, VENISON, &.C. 
Meat should be carefully washed and dried with a clean tow- 
el before it is cooked. Frozen meat should never be cooked on 
the same day. Lay it in cold water to thaw and cook it twice 
the usual time. To make beef tendek squeeze and pinch it with 
the fingers. When meat is to be kept any time it should be 
carefully wiped every day. 
The best beef-steaks are cut from the ribs or from the inner 
part of the sirloin. The rump is generally corned or salted 
and boiled. The legs, head and tail, make good soup. 
The fore quarter of a calf comprises the neck, breast, and 
shoulder. The hind quarter consists of the loin, fillet, and 
knuckle. Separate dishes are made of the head, heart, liver, 
and sweetbread. 
The fore quarter of a sheep contains the neck, breast, and 
shoulder. The hind quarter consists of the loin and leg. The 
two loins together are called the chine or saddle. Mutton is 
more tender if kept a few days. 
In cutting up pork you have the spare rib, shoulder, chine, the 
loin, middlings and leg; the head, feet, heart and liver. The 
best parts are the loin and the leg or the hind quarter. 
Pork as an invariable rule should be thoroughly cooked. 
Venison should be kept several days, after being well washed 
with milk and water and then thoroughly dried. 
Roast Beef.-When the meat is put on the fire, a little salt 
should be sprinkled on it, and the bony side turned towards the 
fire first. When the bones get well heated through, turn the MEATS. 
19 
meat, and keep a brisk fire-baste it frequently while roasting. 
There should be a little water put into the dripping pan when 
the meat is put down to roast. If it is a thick piece, allow fif- 
teen minutes to each pound to roast it in-if thin, less time will 
be required. The tender loin, and first and second cuts off the 
rack, are the best as roasting pieces. The third and fourth cuts 
are good. 
To broil Beef Steaks.-Cut the steaks off a rump or ribs of 
a fore quarter; beat them well with a rolling-pin. Have the 
gridiron perfectly clean and heated over a clear quick fire; lay 
on the steaks, and, with meat tongs, keep turning them con- 
stantly, till they are done enough; throw a little salt over them 
a little before taking them off the fire. Serve them as hot as 
possible, plain, or with a made gravy and sliced onion, or rub 
a bit of butter upon the steaks the moment of serving. The ten- 
der loin is the best piece for broiling. 
Beef Steak Pie.-Take some fine rump steaks, beat them 
with a rolling-pin, then season them with pepper and salt ac- 
cording to taste. Make a good crust, lay in your steaks, fill 
your dish, then pour in as much water as will half fill the dish. 
Put on the crust, and bake it well. 
Alamode Beef.-Tie up a round of beef so as to keep it in 
shape: make a stuffing of grated bread suet, sweet herbs, 
quarter of an ounce of nutmeg, a few cloves pounded, yolk of an 
egg. Cut holes in the beef, and put in the stuffing, leaving 
about half the stuffing to be made into balls. Tie the beef up 
in a cloth, just cover it with water, let it boil an hour and a 
half; then turn it, and let it boil an hour and a half more ; then 
turn out the liquor, and put some skewers across the bottom of 
the pot, and .ay the beef upon it, to brown; turn it that it may 
brown on both sides. Put a pint of claret and some allspice 
and cloves, into the liquor, and boil some balls made of the stuff- 
ing in it. 
Bouilli.-The best parts for this purpose, are the leg or shin, 
or a piece of the middle of a brisket of beef, of about seven or 
eight pounds weight; lay it on a fish drainer, or when you take 
it up, put a slice under it, which will enable you to place it on 
the dish entire; put it into a souppot or deep stewpan, with 
cold water enough to cover it, and a quart over, set it on a quick 
fire to get the scum up, which remove as it rises; then put in 
two carrots, two turnips, two leeks, or two large onions, two 
heads of celery, two or three cloves, and a faggot of parsley and 
sweet herbs; set the pot by the side of the fire to simmer very 20 
MEATS. 
gently, till the meat is just tender enough to eat; this will re- 
quire about four or five hours. 
Put a large carrot, a turnip, a large onion, and a head or two 
of celery, into the soup whole,-take them out as soon as they 
are done enough, lay them on a dish till they are cold, then cut 
them into small squares:-when the beef is done, take it out 
carefully,-strain the soup through a hair sieve into a clean 
stewpan, take off the fat, and put the vegetables that are cut in- 
to the soup, the flavor of which you may heighten, by adding a 
table-spoonful of ketchup. 
Tripe,-after being scoured, should be soaked in salt and wa- 
ter seven or eight days, changing the water every other day, 
then boil it till tender, which will take eight or ten hours. It 
is then fit for broiling, frying, or pickling. It is pickled in the 
same manner as souse. 
Tongue, &c.-Neat's tongue should be boiled full three hours. 
If it has been in salt long, it is well to soak it over night in 
cold water. Put it to boil when the water is cold. If you boil 
it in a small pot, it is well to change the water, when it has 
boiled an hour and a half; the fresh water should boil before the 
half-cooked tongue is put in again. It is nicer for being kept in 
a cool place a day or two after being boiled. Nearly the same 
rules apply to salt beef. A six pound piece of corned beef 
should boil full three hours ; and salt beef should be boiled four 
hours. 
VEAL. 
To roast a breast of veal, will require about three hours 
and a half. In preparing it for the spit, cover it with the caul, 
and skewer the sweetbread to the back. Take off the caul 
when the meat is nearly done. The breast, being comparative- 
ly tough and coarse, is less esteemed than the loin and fillet. 
Veal should boil about an hour, if a neck-piece ; if the meat 
comes from a thicker, more solid part, it should boil longer. 
Both mutton and veal are better for being boiled with a small 
piece of salt pork. Veal broth is very good. 
Veal Cutlets.-A very nice way to cook cutlets is to make 
a batter with half a pint of milk, an egg beaten to a froth, and 
flour enough to render it thick. When the veal is fried brown, 
dip it into the batter, then put it back into the fat, and fry it un- 
til brown again. If you have any batter left, it is nice dropped 
by the large spoonful into the fat, and fried till brown, then laid 
over the veal. Thicken the gravy and turn it over the whole. MEATS. 
21 
It takes about an hour to cook this dish. If the meat is tough, 
it will be better to stew it half an hour before frying it. 
To roast a fillet of veal, it should be stuffed with the follow- 
ing ingredients : thyme, marjoram, parsley, savoury, finely 
minced lemon-peel, mace, pepper, nutmeg, with bread-crumbs ; 
to which add two eggs, and four ounces of marroyy-suet: lay 
this stuffing in the udder, and, if any remain, in such holes as 
you think proper, made in the fleshy part. Serve with melted 
butter, and garnish with the lemon-peel sliced. 
Veal Patties.-Mince some under-done veal with a little 
parsley, one or two sage leaves, a very little onion; season with 
grated lemon-peel, nutmeg, pepper, and salt; add some grated 
lean ham or tongue, moisten it with some good gravy, heat it 
up, and put it into the patties. 
To roast Sweet-breads.-Take four fine sweet-breads, and 
having trimm ed them nicely, parboil them, and then lay them in a 
pan of cold water till they become cool. Afterwards dry them 
in a cloth. Put some butter in a sauce-pan, set it on hot coals, 
and melt and skim it. When it is quite clear, take it off. 
Have ready some beaten eggs in ore dish, and some grated 
bread-crumbs in another. Skewer each sweet-bread, and fas- 
ten them on a spit. Then glaze them all over with egg, and 
sprinkle them with bread-crumbs. Spread on some of the clar- 
ified butter, and then another coat of crumbs. Roast them be- 
fore a clear fire, at least a quarter of an hour. Have ready some 
nice veal gravy flavored with lemon-juice, and pour it round the 
sweet-breads, before you send them to table. 
In roasting mutton or lamb, the loin, the chine and the sad- 
dle must have the skin raised and skewered on; and, when 
nearly done, take off this skin, and baste and flour to froth it 
up. Six or seven pounds of mutton will roast in an hour and a 
half. Lamb one hour. 
In regard to boiling, mutton enough for a family of five or six 
should boil an hour and a half. A leg of lamb should boil an 
hour, or little more than an hour, perhaps. Put a little thick- 
ening into boiling water ; strain it nicely; and put sweet butter 
in it for sauce. If your family like broth, throw in some clear 
rice when you put in the meat. The rice should be in propor- 
tion to the quantity of broth you mean to make. A large table 
spoonful is enough for three pints of water. Seasoned with a 
very little pepper and salt. Summer-savoury, or sage, rubbed 
through a sieve, thrown in. 
MUTTON AND LAMB. 22 
MEATS. 
When intended for roasting, mutton should hang as long as 
it will keep, the hind-quarter particularly. 
Mutton for boiling ought not to hang long, as it will prevent 
its looking of a good color. 
To Harrico Mutton.-Take a loin of mutton, parboil it. 
Make a rich gravy with part of the water the meat has been 
boiled in. Take carrots, turnips, onions. Lay the meat into 
a pan, pour the gravy over it, and then lay the vegetables. Put 
it into a stewpan, and set it in the oven for two hours. 
Mutton Chops.-Take chops or steaks from a loin of mutton, 
cut off the bone close to the meat, and part of the fat. Beat 
them to make them tender, and season them with pepper and 
salt. Make your gridiron hot over a bed of clear bright coals; 
rub the bars with suet, and lay on the chops. Turn them fre- 
quently ; and if the fat that falls from them causes a blaze and 
smoke, remove the gridiron for a moment till it is over. When 
thoroughly done, put them into a warm dish, and butter them. 
PORK. 
Fresh pork should be cooked more than any other meat. 
To Roast Pork.-Lay it at some distance from the fire, and 
flour it well. When the flour dries, wipe the pork clean with 
a coarse cloth ; then cut the skin in rows with a sharp knife, 
put your meat close to the fire, and roast it as quick as possible. 
Baste with butter and a little dry sage. Some persons add onions 
finely shred. 
Roasted Pig.-A pig to roast is best from three to four weeks 
old. Prepare a stuffing with slices of bread and butter, sprink- 
led well with chopped sage, and seasoned with pepper and salt, 
laying five or six slices one upon another, and put them into the 
inside of the pig; skewer it well, to prevent it from falling out, 
and then spit it, previously rubbing it over with sweet oil; put 
it down before a moderate fire, to roast for two hours, more or 
less, according to its size; when thoroughly done, take off the 
head, and split the pig straight down the back ; then dish up 
the two halves, and splitting the head, lay half at each end of 
the dish, pour some good strong gravy under it, and serve hot. 
Some persons prefer to have the pig baked, instead of roasted; 
it is equally good either way. 
Hams.-To boil a ham, soak it according to its age, for twelve 
or twenty-four hours. Put it into a large saucepan full of meats. 
23 
Cold water, and if a small one, let it simmer for two or three 
hours, and then boil an hour and a half. Let it stand in the 
liquor until perfectly cold. Then take off the skin. 
The Virginia method of curing hams, (which is considered 
very superior,) is to dissolve two ounces of salt-petre, two tea- 
spoonsful of saleratus, in a salt pickle, as strong as possible; for 
every sixteen pounds of ham, add molasses in the proportion of 
n gallon to a hogshead of water, then put in the hams and let 
hem remain three or four weeks. Then take them out of the 
urine and smoke them with the hocks downward, to preserve 
the juices. They will smoke tolerably well in the course of a 
month ; but they will be much better to remain in the smoke- 
house two or three months. Hams cured in this manner are 
well-flavored, and will keep a long time. 
Souse.-Take pig's ears and feet, clean them thoroughly, 
then soak them in salt and water, for several days. Boil them 
tender and split them, they are then good fried. If you wish 
to souse them when cold, turn boiling vinegar on them, spiced 
with pepper-corns and mace. Cloves improve the taste, but it 
turns them a dark color. Add a little salt. They will keep 
good pickled five or six weeks. Fry them in lard. 
Sausages.-Chop fresh pork very fine, the lean and fat to- 
gether. Then fill the skins which should be previously cleaned 
thoroughly. A little flour mixed in with the meat, tends to 
prevent the fat from running out when cooked. Sausage-meat 
is good, done up in small cakes and fried. In summer, when 
fresh pork cannot be procured, very good sausage-cakes may be 
made of raw beef, chopped fine with salt pork, and seasoned 
with pepper and sage. When sausages are fried, they should 
not be pricked, and they will cook nicer to have a little fat put 
in the frying pan with them. They should be cooked slowly. 
If you do not like them very fat, take them out of the pan 
when nearly done, and finish cooking them on a gridiron. Bo- 
logna sausages are made of equal weight each, of ham, veal, 
and pork, chopped very fine, seasoned high, and boiled in ca- 
sings till tender, then dried. 
VENISON. 
To Roast Venison.-Take a haunch and spit it; butter four 
sheets of paper and put two on the haunch; then make a paste 
with flour, butter, and water; roll it out half as big as the 
haunch, and put it over the fat part; then put the other two 
sheets of paper on, and tie them with pack-thread; lay it to a 
brisk fire, and baste it well all the time of roasting. If a large 24 
MF. ATS. 
haunch of 24 lbs., it will take three hours and a half, except it 
is a very large fire ; then three hours will do: smaller in pro- 
portion. 
Take either of these sauces for venison: Currant jelly 
warmed; or half a pint of red wine, with a quarter of a pound 
of sugar simmered over a clear fire for five or six minutes ; or 
half a pint of vinegar and a quarter of a pound of sugar, sim- 
mered to syrup. 
The venison that is left after roasting may be hashed, and 
stewed with currant jelly, when it makes an excellent dish. 
Venison Pastry-Should be baked two hours or more ac- 
cording to the size of the pie. 
RABBITS. 
To Fricassee them, take a couple of fine ones and cut them 
up. Put them into a stew-pan; season with cayenne pepper 
and salt, some chopped parsley, and some powdered mace. 
Pour in a pint of warm water, and stew over a slow fire till the 
rabbits are quite tender; adding (when they are about half 
done) some bits of butter rolled in flour. 
Put the pieces of rabbit on a hot dish, and pour the gravy 
over them. 
Rabbits may be roasted with stuffing and gravy. Serve with 
sauce made of liver and parsley chopped in melted butter, pep- 
per and salt. 
Rabbits may be stewed, or fried, and are very good baked in 
a pie. 
POULTRY, GAME, &,C. 
Half-grown poultry is not so good as the full-grown, when it 
is still young. Old poultry is always tough, especially geese. 
To discover whether poultry is young, observe if the skin is 
thin and tender, the feet moist and limber, the eyes full and 
bright. The bill and feet of a young goose are smooth and 
yellow, of an old one they are red and hairy. When poultry is 
eaten on the same day it is killed, it is stringy and often tough. 
In drawing poultry the gall should not be broken, or its bitter- 
ness affects the liver. 
Before picking poultry it should be scalded in hot water. 
Before cooking it hold it before the blaze of a fire to singe off 
the hairs about the skin. The head, neck, and feet should be 
cut away, and the legs skewered in the body. A string bound 
round the body keeps it firm. POULTRY, GAME, ETC. 
25 
Roast Chickens.-An hour is enough for common sized 
chickens to roast. A smart fire is better than a slow one; but 
they must be tended closely. Slices of bread, buttered, salted, 
and peppered, put into the stomach (not the crop) are excellent. 
Chickens Boiled.-When they are drawn and trussed, lay the 
chickens in skim milk for about two hours. Then put them into 
cold water, cover them close, and set them over a slow fire, and 
skim them well. As soon as they have boiled slowly, take 
them from the fire, and let them remain in the water close 
covered for half an hour; then drain and serve with white 
sauce. 
Curried.-Take the skin off of it, cut up a chicken, and roll 
each piece in curry powder and flour (mix together a spoon- 
ful of flour to half an ounce of curry) fry two or three sliced 
onions in butter; when of a light brown, put in the meat and 
fry them together till the meat becomes brown; then stew 
them together with a little water for two or three hours. 
More water may be added if too thick. 
Fricasseed.-The, chickens are cut to pieces, and covered 
with warm water to draw out the blood. Then put into a stew- 
pan, with three-quarters of a pint of water, or veal broth, salt, 
pepper, Hour, butter, mace, sweet herbs pounded and sifted; 
boil it half an hour. If it is too fat, skim it a little. Just be- 
fore it is done, mix the yolk of two eggs with a gill of cream, 
stir it up till it is thick and smooth, squeeze in half a lemon. 
If you like onions, stew some slices with the other ingredients. 
Chicken Pie.-Cover the bottom and sides of a deep dish 
with a thick paste. Having cut up your chickens, and seasoned 
them to your taste, put them in, and lay on the top several 
pieces of butter rolled in flour. Fill up the dish about two- 
thirds with cold water. Then lay on the top of the crust,'and 
bake in a moderate oven. 
Chicken Salad.-Boil a chicken that weighs not more than 
a pound and a half. When very tender, take it up, cut it in 
small strips, and make the following sauce, and turn over it-- 
boil four eggs three minutes-then take them out of the shells, 
mash and mix them with a couple of table-spoonfuls of olive 
oil, or melted butter, two thirds of a tumbler of vinegar, a tea- 
spoonful of mixed mustard, a tea-spoonful of salt, a little pep- 
per, and essence of celery, if you have it-if not, it can be dis- 
pensed with. In making Chicken Salad, the dressing should 
not be put on till a few minutes before the salad is sent in; as 
by laying in it, the chicken and celery will become hard. 26 
POULTRY, GAME, ETC. 
Ducks.-To roast a pair, tie the bodies firmly round with 
strings, (which should be wet or buttered to keep them from 
burning,) and put them on the spit before a clear brisk fire. 
Baste them first with a little salt and water, and then with 
their own gravy, dredging them lightly with flour at the last. 
They will generally be done in less than an hour. After boil- 
ing the livers, gizzards, and hearts, chop them, and put them 
into the gravy, having first skimmed it, and thickened it with 
a little browned flour. 
Canvas-back ducks will generally be done enough in half an 
hour. Send currant jelly to table with them, and have heat- 
ers to place under the plates. 
Other wild ducks and teal may be roasted in about half an 
hour. Before cooking soak them all night in salt and water, 
to draw out whatever fishy or sedgy taste they may happen to 
have, and which may otherwise render them uneatable. Then 
early in the morning, put them in fresh water, (without salt) 
changing it several times before you spit them. 
What remains of a roasted wild duck, may be warmed the 
next day in heaters with currant jelly, when it is excellent. 
Ducks may be hashed and stewed with a glass of port wine 
thrown into the gravy. . 
To Roast a Goose.-Chop a few sage-leaves and two onions 
very fine, mix them with a good lump of butter, a tea-spoonful 
of pepper, and two of salt; put it in the goose. Then spit it, 
lay it down, and dust it with flour; when it is thoroughly hot, 
baste it with nice lard. If it be a large one, it will require an 
hour and a half before a good clear fire. When it is done 
enough, dredge and baste it, pull out the spit, and pour in a 
little boiling water. It may be stuffed with bread or potatoes ; 
and should be served with apple-sauce. 
Goose Pie.-Bone a goose, season it well with pepper and 
mace, lay the meat in your dish, and place on the top of it eight 
ounces of good fresh butter ; cover with a good crust, and bake 
it in a slow oven. There is no necessity for boning the goose, 
if inconvenient. 
Turkeys.-A good sized turkey should be roasted two hours 
and a half, or three hours-very slowly at first. If you wish to 
make plain stuffing, pound a cracker, or crumble some bread 
very fine, chop some raw salt pork very fine, sift some sage, 
(and summer-savory, or sweet majoram, if you have them in 
the house, and fancy them,) and mould them altogether, sea- 
soned with a little pepper. An egg worked in makes the stuf- 
fing cut better. GAME. 
27 
A turkey for boiling should be prepared in the same manner 
as one for roasting. If you wish to have it look white, tie it up 
in a cloth, unless you boil rice in the pot. If rice is used, put 
in two-thirds of a tea-cup. The most approved fashion is to 
send boiled turkey to table with oysters in their sauce in a 
small tureen. 
Pigeons may be either roasted, potted, stewed, or broiled. 
Potting is the best, and the least trouble. After they are 
thoroughly picked and cleaned, put a small slice of salt pork, 
and a little ball of stuffing, into the body of every pigeon. The 
stuffing should be made of one egg to one cracker, an equal quan- 
tity of suet or butter seasoned with sweet marjoram, or sage, if 
marjoram cannot be procured. Flour the pigeons well, lay 
them close together in the bottom of the pot, just cover them 
with water, throw in a bit of butter, and let them stew an hour 
and a quarter, if young; an hour and three quarters, if old. 
Some people turn off the liquor just before they are done, and 
brown the pigeons on the bottom of the pot; but this is very 
troublesome, as they are apt to break to pieces. 
Stewed pigeons are cooked in nearly the same way, with the 
omission of the stuffing. Being dry meat, they require a good 
deal of butter. 
To roast pigeons, put them on a little spit, and tie both ends 
close. Baste with butter. They will be done in fifteen or 
twenty minutes. 
In making a pigeon pie, put inside of every bird a piece of 
butter and the yolk of a hard-boiled egg. 
WOODCOCK, SNIPE, &c. 
To roast these birds, put them on a little spit, take a slice of 
wheaten bread, and toast it brown, then lay it in a dish under 
the birds; baste them with a little butter, and let the trale drop 
on the toast. When they are roasted, put the toast in the dish, 
lay the woodcocks on it, and have a quarter of a pint of gravy; 
pour it in a dish, and set it over a lamp or chafingdish for three 
minutes; and send them to table. Epicures say you should 
never take any thing out of a woodcock or snipe. The head of 
a woodcock is considered a great delicacy. 
To roast pheasants, partridges, quails, and other small birds, 
pick and draw them immediately after they are brought in. If 
they are of a nature to be improved by it, lard them with small 
slips of the fat of bacon drawn through the flesh with a larding 
needle. 
To roast reed-birds or ortolans, put into every bird an oyster, 
or a little butter mixed with some finely sifted bread crumbs. 
Dredge them with flour. Run a small skewer through them, 28 
GRAVIES, sauces, etc. 
and tie them on the spit. Baste them with lard or with fresh 
butter. They will be done in about ten minutes. Reed-birds 
are very fine made into little dumplings with a thin crust of 
flour and butter, and boiled about twenty minutes. Each must 
be tied in a separate cloth. 
GRAVIES, SAUCES, &.C. 
Coarse pieces of lean beef or veal stewed with a little water, 
make an excellent sauce. For poultry or game use the giblets 
or trimmings. Gravy should be rich but not greasy. Salt is 
the only seasoning that should be used. 
Brown Gravy without Meat.-Take of water and ale that 
is not bitter one pint each ; of walnut pickle, mushroom pickle, 
and catsup, two table-spoonfuls each; two anchovies, two 
onions shred, some salt, two or three blades of mace, and some 
whole pepper; to the above ingredients add a quarter of a 
pound of butter, with a small portion of flour, having previously 
made it brown by stirring it till the froth sinks. Then boil the 
whole together for twenty minutes, strain it, and use it. 
Rich Sauce for Fish or Turkey.-Roll three-quarters of a 
pound of butter with a table-spoonful of flour, to which add a 
small quantity of water, and melt it; to this you must add half 
a pint of thick cream, one anchovy finely minced, but not 
washed; place the whole over the fire, and, as it boils, add two 
or three table-spoonfuls of soy. Pour it into the sauceboat, with 
the addition of salt and lemon. 
In making this sauce, great care is requisite to keep it stir- 
ring, as it will otherwise curdle. 
Sauce for a Fowl.-Stew the neck and gizzard, with a small 
piece of lemon-peel, in about a cupful of water; then take the 
liver of the fowl, and bruise it with some of the liquor; melt a 
little good butter, and mix the liver and the gravy from the 
neck and gizzard gradually into it; then give it a boil up, and 
pour it into your dish. 
Sauce for Fish Pies.-Take a gill of vinegar, and the same 
quantity of white wine, oyster liquor, and catchup ; boil these 
ingredients with two anchovies, and, when done, strain them, 
and pour them into the pie after it is baked. 
Nasturtian Sauce is eaten with boiled mutton. It is made GRAVIES, SAUCES, ETC. 
29 
with the green seeds of nasturtians, pickled simply in cold vine- 
gar. Cut about six ounces of butter into small bits, and put 
them into a small saucepan. Mix with a wine-glass of water 
sufficient flour to make a thick batter, pour it on the butter, 
and hold the saucepan over hot coals, shaking it quickly round, 
till the butter is melted. Let it just boil up, and then take it 
from the fire. Thicken it with the pickled nasturtians, and 
send it to table in a boat. 
Oyster Sauce.-Set over the fire the liquor of the oysters, 
with the beards, with a blade of mace and some lemon-peel; 
when boiled, strain the liquor, and add the oysters, with some 
milk, and butter rubbed in flour. Set the whole over the fire 
again till it boils (observing to stir it all the time), and then 
serve it. 
Lobster Sauce.-Beat the spawn in a mortar with three an- 
chovies, pour on three spoonfuls of good gravy, and strain the 
whole into melted butter; then add the meat of the lobster, 
with a little lemon-juice, and give the whole one boil. The 
anchovies and gravy may be omitted, if inconvenient to procure 
them. 
Cranberry Sauce.-Wash a quart of ripe cranberries, and 
put them into a pan with about a wine-glass full of water. 
Stew them slowly, and stir them frequently, particularly after 
they begin to burst. They require a great deal of stewing, 
and should be like a marmalade when done. Just before you 
take them from the fire, stir in a pound of brown sugar. 
Celery Sauce.-Wash and bare a bunch of celery, cut it in- 
to pieces, and boil it gently until it is tender; add half a pint of 
cream, and a small piece of butter rolled in flour; now boil it 
gently. This is a good sauce for fowls of all kinds, either roast- 
ed or boiled. 
Mint Sauce.-Take a large bunch of young green mint; if 
old the taste will be unpleasant. Wash it very clean. Pick 
all the leaves from the stalks. Chop the leaves very fine, and 
mix them with cold vinegar, and a large proportion of powder- 
ed sugar. There must be merely sufficient vinegar to moisten 
the mint well, but by no means enough to make the sauce li- 
quid. 
Mushroom Sauce.-Clean half a pint of young mushrooms, 
take off the skin by rubbing them with salt, lay them in a stew- 
pan with a small quantity of salt, half a pint of cream, a little 80 
CATCHUPS. 
mace and nutmeg; thicken the whole with butter and flour. 
Let them boil, and, to prevent curdling, they must be stirred 
till done. The above sauce is excellent for fowls and rabbits. 
Apple Sauce.-Core and peel six large apples; then slice 
them thin, and put them in a jar, which place in a saucepan of 
water over a gentle fire. When done, pulp them ; after which, 
add butter and brown sugar. This sauce is very excellent with 
goose and roast pork. 
To Melt Butter Thick.-Earely moisten the hot om of 
your saucepan with water ; cut your butter into slices, and lay 
it in the saucepan before tbe water you have put in becomes 
warm. As the butter melts, stir the pan one way frequently, 
and when it is melted let it boil up ; it will then be smooth, 
thick, and fine. No flour must be used. 
Egg-Balls.-Pound the yolks of as many hard eggs as will 
be wanting in a marble mortar, with a little Hour and salt; add 
as much raw yolk of egg as will make this up into balls, and 
boil them before they are put into soups, or any other prepara- 
tion. 
CATCHUPS. 
Mushroom Catchup.-Take mushrooms that have been 
freshly gathered, pick them nicely and wipe them clean. 
Spread a layer of them at the bottom of a deep earthen pan, and 
then sprinkle them well with salt; then another layer of mush- 
rooms, and another layer of salt, and so on alternately. Throw 
a folded cloth over the jar, and set it by the fire or in a very 
cool oven. Let it remain thus for twenty-four hours, and then 
mash them well with your hands. Next squeeze and strain 
them through a bag. To every quart of strained liquor add an 
ounce and a half of whole black pepper, and boil it slowly in a 
covered vessel for half an hour. Then add a quarter of an 
ounce of allspice, half an ounce of sliced ginger, a few cloves, 
and three or four blades of mace. Boil it with the spice fifteen 
minutes longer. When it is done, pour it carefully off from 
the sediment, and put it into small bottles, filling them to the 
top. Secure them well with corks dipped in melted rosin, and 
leather caps tied over them. The longer catchup is boiled, the 
better it will keep. The bottles should be quite small, as it 
soon spoils after being opened. 
Tomato Catchup.-Gather the tomatoes on a dry day, and 
when quite ripe. Peel them, and cut them into quarters. Put VEGETABLES. 
31 
them into a large earthen pan, and mash and squeeze them till 
they are reduced to a pulp. Allowing half a pint of fine salt to 
a hundred tomatoes, put them into a preserving kettle, and boil 
them gently with the salt for two hours, stirring them frequent- 
ly to prevent their burning. Then strain them through a fine 
sieve, pressing them with the back of a silver spoon. Season 
them to your taste. Put the Tomato again over the fire with 
the spices, and boil it slowly till very thick, stirring it frequent- 
ly. When cold, put it up in small bottles, secure the corks 
well, and it will keep good a year or two. 
Walnut Catchup.-Take six half-sieves of green walnut- 
shells, put them into a tub, mix them up well with common 
salt, (from two to three pounds,) let them stand for six days, 
frequently beating and mashing them; by this time the shells 
become soft and pulpy* Then by banking it up on one side of 
the tub, and at the same time by raising the tub on that side, 
the liquor will drain clear off to the other; then take that liquor 
out; the mashing and banking up may be repeated as often as 
liquor is found. The quantity will be about six quarts. When 
done let it be simmered in an iron boiler as long as any scum 
arises ; then bruise a quarter of a pound of ginger, a quarter of 
a pound of allspice, two ounces of long pepper, two ounces of 
cloves, with the above ingredients; let it slowly boil for half an 
hour. When boiled, let an equal quantity of the spice go into 
each bottle; when corked, let the bottle be filled quite up; cork 
them tight, seal them over, and put them into a cool and dry 
place for one year before they are used. 
VEGETABLES. 
Vegetables should be as fresh as it is practicable to get them. 
Wash them well, and cook till perfectly tender. Nothing is 
more unwholesome than vegetables which are undone. 
Potatoes.-To boil potatoes, peel round a narrow strip in a 
ring, before putting them into the pot, to give them a chance 
to burst and become mealy. Do not let them stop boiling for 
an instant; and when they are done, turn the water off com- 
pletely, and throw in a little salt, which will absorb the mois- 
ture remaining. Most potatoes will boil in the course of half 
an hour-new ones take less time. Sweet potatoes are belter 
baked than boiled. 
To make potatoe snow-balls, take boiled mealy potatoes, and 
press them tight in a strong cloth into the shape of balls. 32 
VEGETABLES. 
Potatoes a la Maitre D'Hotel.-Cold potatoes that have 
been boiled should be used for this purpose. Lay them in a 
frying pan with sufficient milk (or cream) to cover them, add 
a little butter, salt and chopped parsley, and fry them until the 
milk thickens. They will be sufficiently cooked in a quarter of 
an hour, and make an excellent dish for breakfast. 
Cabbages should be boiled an hour. They should first le 
well examined lest insects be lurking in the folds. 
To dress Cauliflowers, separate the green part, and cut the 
flower close at the bottom from the stalk; let it soak an hour 
in clear cold water, and then lay it in boiling milk and wa- 
ter, or water alone, observing to skim it well. When the flow- 
er or stalk feels tender, it is done enough, and should be in- 
stantly taken up. Drain it for a minute, and serve it up in a 
dish by itself, with plain melted butter in a sauce-tureen. 
Spinach.-Pick it clean, and wash it in five or six waters. 
Drain it, and put it in boiling water. Ten minutes is generally 
sufficient time to boil spinach. Be careful to remove the scum. 
When it is quite tender take it up, and drain and squeeze it 
well. Chop it fine, and put it into a sauce-pan with a piece of 
butter and a little pepper and salt. Set it on hot coals, and let 
it stew five minutes, stirring it all the time. 
Turnips.-White turnips require about as much boiling as 
potatoes. When tender, take them up, peel and mash them- 
season them with a little salt and butter. Yellow turnips re- 
quire about two hours boiling-if very large, split them in two. 
The tops of white turnips make a good salad. 
Beets.-Beets should not be cut or scraped before they are 
boiled, or the juice will run out, and make them insipid. In 
summer they will boil in an hour-in winter, it takes three 
hours to boil them tender. The tops in summer are good boiled 
for greens. Boiled beets cut in slices, and put in cold spiced 
vinegar for several days, are very nice. 
Parsnips and Carrots.-Wash them, and split them in two 
-lay them in a stew pan, with the flat side down, turn on 
boiling water enough to cover them-boil them till tender, then 
take them up, and take off the skin, and butter them. Many 
cooks boil them whole, but it is not a good plan, as the outside 
gets done too much, before the inside is cooked sufficiently. 
Cold boiled parsnips are good cut in slices and fried brown. 
Asparagus.-Great attention is necessary to boil asparagus: VEGETABLES. 
33 
it must be carefully washed and cleaned, the horny part must 
be cut away, leaving only enough to take it up with the fingers. 
After the white horny part has been well scraped, cut them 
all off at one length, and tie them up in separate bundles; lay 
them in boiling water with a little salt. Boil them briskly, 
and they are done enough when tender. Dip a round of toasted 
bread in the liquor, and lay it in the dish; then pour some 
melted butter over the toast, and lay the asparagus on the toast 
entirely round the dish. Serve with melted butter in a sauce- 
tureen. 
Green Peas should be boiled from twenty minutes to sixty, 
according to their age. String Beans the same. Dandelions 
half an hour, or three quarters, according to age. Dandelions 
are much improved by cultivation. 
Sweet Corn.-Corn is much sweeter to be boiled on the cob. 
If made into sucatash, cut it from the cobs, and boil it with 
Lima beans, and a few slices of salt pork. It requires boiling 
from fifteen to thirty minutes, according to its age. 
Onions.-It is a good plan to boil onions in milk and water • 
it diminishes the strong taste of that vegetable. It is an ex- 
cellent way of serving up onions, to chop them after they are 
boiled, and put them in a stewpan, with a little milk, butter, 
salt, and pepper, and let them stew about fifteen mihutes. This 
gives them a fine flavor, and they can be served up very hot. 
Tomatoes.-If very ripe, will skin easily ; if not, pour scald- 
ing water on them, and let them remain in it four or five min- 
utes. Peel and put them into a stew-pan, with a table spoon- 
ful of water, if not very juicy; if so, no water will be required. 
Put in a little salt, and stew them for half an hour ; then turn 
them into a deep dish with buttered toast. Another way of 
cooking them, which is considered very nice by epicures, is to 
put them in a deep dish, with fine bread crumbs, crackers 
pounded fine, a layer of each alternately ; put small bits of but- 
ter, a little salt and pepper on each layer-some cooks add a 
little nutmeg and sugar. Have a layer of bread crumbs ontthe 
top. Bake it three quarters of an hour. 
Gumbo.-Take an equal quantity of young tender ocra chopped 
fine, and ripe tomatoes skinned, an onion cut into slices, a small 
lump of butter, a little salt and pepper. Put the whole in a 
stew-pan, with a table-spoonful of water, and stew it till tender. 
Egg-Plant.-Do not pare your egg-plant, if it is to be fried, 34 
which is the most approved mode of cooking it. Slice it about 
half an inch thick, and lay the slices an hour or two in salt 
and water to remove their strong taste, which to most persons 
is very unpleasant. Beat some yolk of egg; and in another 
dish grate a sufficiency of bread-crumbs. Have ready in a fry- 
ing-pan some lard and butter mixed, and make it boil. Then 
dip each slice of egg-plant first in the egg, and then in the 
crumbs, till both sides are well covered; and fry them brown, 
taking care to have them done all through, as the least rawness 
renders them very unpalatable. The purple egg-plants are 
better than the white. 
Salsify, or Oyster Plant.-Having scraped the salsify 
roots, and washed them in cold water, parboil them. Then 
take them out, drain them, cut them into large pieces and fry 
them in butter. 
Salsify is frequently stewed slowly till quite tender, and then 
served up with melted butter. Or it may be first boiled, then 
grated, and made into cakes to be fried in butter. This plant 
is very good, cut up and fried in a thin batter. 
Baked Beans.-Soak a quart of dried beans over night, in 
cold water; drain off the water in the morning, and stew for 
half an hour in a- little water, put them in a deep dish, with 
one pound of salt pork, cut the rind in strips, and place in the 
centre of the dish. The pork should be sunk a little below the 
surface of the beans. Bake for three hours and a half. A lump 
of saleratus should be thrown in while the bean== are boiling, 
and a pint of water be added when they are put into the bake-pan. 
Lima Beans should be gathered young. Shell them, lay 
them in a pan of cold water, and then boil them about two 
hours, or till they are quite soft. Drain them well, and add to 
them some butter. 
Squashes, or Cymeelins.-The green or summer squash is 
best when the outside is beginning to turn yellow, as it is then 
less watery and insipid than when vounger. Wash them, cut 
them into pieces, and take out the seeds. Boil them about three 
quarters of an hour, or till quite tender. When done, drain 
and squeeze them well, till vou have pressed out all the water; 
mash them with a little butter, pepper and salt. 
Winter Squash.-This is fit to eat in August, and, in a dry 
warm place, can be kept well all winter. The color is a very 
bright yellow. Pare it. take out the seeds, cut it in pieces, and 
stew it slowly till quite soft, in a very little water. Afterwards 
VEGETABLES. RICE, MACARONI, HOMINY. 
35 
drain, squeeze, and press it well, and mash it with a very little 
butter, pepper, and salt. 
Mushrooms.-The mushrooms proper to be used in cookery 
grow in the open pasture land, for those that grow near or un- 
der trees, are poisonous. The eatable mushrooms first appear 
very small, and of a round form, on a little stalk. They grow 
very rapidly, and the upper part and stalk are white. As they 
increase in size, the under part gradually opens, and shows 
a fringed fur of a very fine salmon color, which continues more 
or less till the mushroom has gained some size, and then turns 
to a dark brown. These marks should be attended to, and 
likewise whether the skin can be easily parted from the edge, 
and middle, and whether they have a pleasant smell. Those 
which are poisonous have a yellow skin, and the under part has 
not the clear flesh color of the real mushroom; besides which, 
they smell rank and disagreeable, and the fur is white or yel- 
low. 
In Stewing, if you wish to have the full taste of the mush- 
room only, after washing, trimming, and peeling them, put 
them into a stew-pan with, a little salt and no water. Set them 
on coals, and stew them slowly till tender, adding nothing to 
them but a little butter rolled in dour, or else a little cream. 
Be sure to keep the pan well covered. 
RICE, MACARONI AND HOMINY. 
Southern method of boiling Rice.-Pick over the rice care- 
fully, rince it well in cold water till it is faithfully cleansed; 
drain off the water, then put it in a pot of boiling water, with a 
little salt. Allow as'much as a quart of water to a tea-cup of 
rice, as it absorbs the water very much while boiling. Boil it 
seventeen minutes ; then turn the water off very close ; set the 
pot over a few coals, and let it steam fifteen minutes with the 
lid of the pot off. The beauty of the rice boiled in this way, 
is, that each kernel stands out by itself, while it is quite tender. 
Macaroni.-Put a piece of butter, half a pound of macaroni, 
and a little salt into hot water; boil them for three quarters of 
an hour, and then take it out and drain it well. Put it into an- 
other saucepan with butter and grated cheese; toss up the 
whole together, adding two or three spoonfuls of cream; and 
when done, put it on a dish, and serve it very hot. 36 
EGGS. 
Macaroni dressed Sweet.-Boil two ounces of macaroni in 
a pint of milk, with a bit of lemon-peel, and a good bit of cin- 
namon, till the pipes are swelled to their utmost size without 
breaking. Lay them on a custard-dish, and pour a custard over 
them hot. Serve cold. 
Hominy.-Wash the hominy very clean through three or four 
waters. Then put it into a pot, (allowing two quarts of water 
to one quart of hominy) and boil it slowly five hours. When 
done, take it up, and drain the liquid from it through a cullen- 
der. Put the hominy into a deep dish, and stir into it a small 
piece of fresh butter. 
VARIOUS MODES OF COOKING EGGS. 
Unless an egg is perfectly fresh it is unfit for any purpose. 
You may try the freshness of eggs by putting them in a pan of 
cold water. Those that sink the soonest are the freshest. Eggs 
may be preserved a short time by putting them in a jar of salt 
or lime water with the small ends downwards. The salt should 
not afterwards be used. They may be preserved several 
months by greasing them all over with melted mutton suet and 
wedging them close together in a box of bran. The small ends 
always downwards. 
To boil Eggs.-If you wish them quite soft, put them into a 
sauce-pan of water that is boiling hard at the moment, and let 
them remain in it three minutes. In ten minutes' fast boiling 
they will be hard enough for salad. 
Poached Eggs.-The beauty of a poached egg is for the yolk 
to be seen blushing through the white, which should only be 
just sufficiently hardened, to form a transparent veil for the 
egg- 
Have some boiling water in a tea-kettle; pass as much of it 
through a clean cloth as will half fill a stew-pan; break the 
egg into a cup, and when the water boils, remove the stew-pan 
from the stove, and gently slip the egg into it; it must stand 
till the white is set; then put it over a very moderate fire, and 
as soon as the water boils, the egg is ready ; take it up with a 
slice, and neatly round off the ragged edges of the white; send 
them up on bread toasted on one side only, with or without 
butter. 
Eggs and Bread.-Put half a handfull of bread crumbs into 
a sauce-pan, with a small quantity of cream, salt, pepper, and PICKLES. 
37 
nutmeg, and let it stand till the bread has imbibed all the 
cream; then break ten eggs into it, and having beaten them 
up together, fry it like an omelet. 
Omelet.-Five or six eggs will make a good sized omelet; 
break them into a basin, and beat them well with a fork, and 
add a salt-spoonful of salt; have some parsley ready chopped ; 
beat it well up with the eggs; then take four ounces of fresh 
butter, and break half of it into large bits, and put it into the 
omelet, and the other half into a very clean frying pan; when 
it is melted, pour in the omelet, and stir it with a spoon till it 
begins to set, then turn it up all round the edges, and when it 
is of a nice brown it is done; the safest way to take it out is to 
put a plate on the omelet, and turn the pan upside down; serve 
it on a hot dish; it should never be done till just wanted. 
Scrambled eggs.-Beat seven or eight eggs quite light, and 
throw them into a clean frying-pan with a small quantity of 
butter, some salt and chopped parsley. Stir them carefully un- 
til they are well thickened, and turn them out on a hot dish, 
without permitting any portion of them to adhere to the frying- 
pan. This dish is excellent with a trimming of stewed toma- 
toes. 
PICKLES. 
Kettles of block tin or lined with porcelain are the best for 
pickling. Iron discolors the acid, and the verdigris produced 
by the vinegar on brass, copper, or bell-metal, is extremely poi- 
sonous. If, after keeping the pickles any time, you discern any 
symptoms of their not keeping well, boil them over again with 
fresh vinegar and spice. The jars in which pickles are kept 
should always be full enough of vinegar to cover the pickles 
themselves. Vinegar for pickles should only boil five or six 
minutes. 
To Pickle Tomatoes.-Take a peck of tomatoes, (the small 
round ones are the best for pickling,) and prick every one with 
a fork. Put them into a broad stone or earthen vessel, and 
sprinkle salt between every layer of tomatoes. Cover them, and 
let them remain three days in the salt. Then put them into 
vinegar and water mixed in equal quantities, half and half, and 
keep them in it twenty-four hours to draw out the saltness. 
There must be sufficient of the liquid to cover the tomatoes 
well. 
To a peck of tomatoes allow a bottle of mustard, half an ounce 38 
PICKLES. 
of cloves, and half an ounce of pepper, with a dozen onions 
sliced thin. Pack the tomatos in a stone jar, placing the spices 
and onions alternately withlthe layers of tomatoes. Put them 
in till the jar is two-thirds full. Then fill it up with strong cold 
vinegar, and stop it closely. The pickles will be fit to eat in a 
fortnight. 
Cucumbers.-Gather those that are small and green, and of 
a quick growth. Turn boiling water on them as soon as pick- 
ed. Let them remain in it four or five hours, then put them in 
cold vinegar, with alum and salt, in the proportion of a table- 
spoonful of the former and a tea-cup of the latter, to every gal- 
lon of vinegar. When you have done collecting the cucumbers 
for pickling, turn the vinegar from the cucumbers, scald and 
skim it till clear, then put in the pickles, let them scald with- 
out boiling, for a few minutes ; then turn them while hot into 
the vessel you intend to keep them in. A few peppercorns 
improve the taste of the cucumbers. Another method of pick- 
ling cucumbers, which is good, is to put them in salt and wa- 
ter, as you pick them-changing the salt and water once in 
three or four days. When you have done collecting your cu- 
cumbers for peeling, take them out of the salt and water, turn 
on scalding hot vinegar, with alum, salt and peppercorns in it. 
Mangoes.-Musk melons should be picked for mangoes, 
when they are green and hard. They should be cut open after 
they have been in salt water ten days, the inside scraped out 
clean, and filled with mustard-seed, allspice, horseradish, small 
onions, &c., and sewed up again. Scalding vinegar poured up- 
on them. 
To Pickle Green Peppers.-The bell pepper is the best for 
pickling, and should be gathered when quite young. Slit one 
side, and carefully take out the core, so as not to injure the 
shell of the pepper.-Then put them into boiling salt and wa- 
ter, changing the water every day for one week, and keeping 
them closely covered in a warm place near the fire. Stir them 
several times a day. They will first become yellow, and then 
green. When they are a fine green put them into a jar, and 
pour cold vinegar over them, adding a small piece of alum. 
They require no spice. 
Butternuts and Walnuts.-The nuts for pickling should 
be gathered as early as July. When a pin will go through 
them easily, they are young enough to pickle. Soak them in 
salt and water a week-then drain it off. Rub them with a 
cloth, to get off the roughness. To a gallon of vinegar put a 
tea-cup of sa't, a table-spoonful of r>lnvp<s r>r>a mace. SOUPS. 
39 
mixed together, half an ounce of allspice, and peppercorns. 
Boil the vinegar and spices, and turn it .while hot on to the 
nuts. In the course of a week, scald the vinegar, and turn it 
back on them while hot. They will be fit for use in the course 
of a fortnight. 
Barberries.-Have ready ajar of cold vinegar, and put into 
it ripe barberries in bunches. They make a pretty garnish for 
the edges of dishes. 
Onions.-Peel and boil them in milk and water ten minutes. 
To a gallon of vinegar put half an ounce of cinnamon and mace, 
a quarter of an ounce of cloves, a small tea-cup of salt, and half 
an ounce of alum. Heat the vinegar, together with the spi- 
ces, scalding hot, and turn it on to the onions, which should pre- 
viously have the water and milk drained from them. Cover 
them tight till cold. 
PRESERVES, JELLIES, JAMS, &,C. 
Brass and metal kettles should never be used in the prepara- 
tion of preserves. Iron ware lined with porcelain, or tin is 
much preferable, and not subject to the verdigris, which acids 
produce on the others. It is bad economy to use too little su- 
gar in the preservation of fruit. When they once begin to spoil 
they can never again be rendered eatable. Jellies without suf- 
ficient sugar will not congeal. Preserves to look clear and hand- 
some should be made with loaf sugar. Small jars are prefera- 
ble to large ones in putting away preserves, as frequent expo- 
sure to the air is apt to spoil the fruit. After pouring the pre- 
serves into jars cut out several round pieces of paper, exactly 
made to fit the mouth of the jar, and after laying one or two of 
them over the fruit, pour upon it a tea-spoonful of good brandy, 
then cover the jar closely with bladder skin or some paper, (the 
former is preferable,) and tie it down in a manner which will 
entirely exclude the air. If the preserves candy after being 
kept a short time, the jar in which they are held should be 
placed in a kettle of water which may be permitted to boil from 
half to three quarters of an hour. 
To Clarify Sugar.-To every three pounds of loaf sugar, 
allow the beaten white of one egg, and a pint and a half of wa- 
ter ; break the sugar small, put it into a nicely-cleaned brass 
pan, and pour the water over it; let it stand sometime before 
it be put upon the fire ; then add the beaten whites of the eggs; 
stir it till the sugar be entirely dissolved, and when it boils up, 40 
APPLES. 
pour in a quarter of a pint of cold water; let it boil up a second 
time; take it off the fire and let it settle for fifteen minutes ; 
carefully take off all the scum ; put it on the fire, and boil it till 
sufficiently thick, or if required, till candy high; in order to as- 
certain which, drop a little from a spoon into a small jar of cold 
water, and if it become quite hard, it is then sufficiently done. 
To preserve Water Melon Rind and Citrons.-Pare off the 
green skin, cut the water melon rind into pieces. Weigh the 
pieces, and allow to each pound a pound and a half of loaf sugar. 
Line your kettle with green vine leaves, and put in the pieces 
without the sugar. A layer of vine leaves must cover each 
layer of melon rind. Pour in water to cover the whole, and 
place a thick cloth over the kettle. Simmer the fruit for two 
hours after scattering a few bits of alum amongst it. Spread 
the melon rind on a dish to cool. Melt the sugar, using a pint 
of water to a pound and a half of sugar, and mix with it some 
beaten white of egg. Boil and skim the sugar. When quite 
clear, put in the rind and let it boil two hours; take out the 
rind, boil up the syrup again and pour it over the rind, and let 
it remain all night. The next morning boil the syrup with 
lemon juice, allowing one lemon to a quart of syrup. When it 
is thick enough to hand in a drop from the point of a spoon, it is 
done. Put the rind in jars, and pour over it the syrup. It is 
not fit for use immediately. 
Citrons may be preserved in the same manner, first paring off 
the outer skin, and cutting them into quarters. Also green 
limes. 
Apples.-W eigh equal quantities of good brown sugar and of 
apples ; peel, core, and mince them small. Boil the sugar, al- 
lowing to every three pounds a pint of water; skim it well, and 
boil it pretty thick; then add the apples, the grated peel of one 
or two lemons, and two or three pieces of white ginger ; boil 
till the apples fall, and look clear and yellow. This preserve 
will keep for years. 
Pine Apples.-Take those that are ripe, and perfectly fresh- 
pare off the rind, and cut the apples in slices an inch thick. 
Powder the same weight of white sugar as you have pine ap- 
ples-lay the pine apples in a deep dish, and sprinkle part of the 
powdered sugar between each layer of apples. Reserve about 
half of the sugar. Let the apples remain till the succeeding 
day-then turn the syrup from them, and mix it with the re- 
served sugar, and half a pint of water, for three or four pounds 
of pine apple. Boil the syrup, take it from the fire, and when 
cool, put in the apples, simmer them gently till tender, let them 
"''in in a deep dish for several days-they should be covered up tight, and kept in a cool place. Whenever there is anv ap- 
pearance of fermentation, turn the syrup from them, scald it, 
and turn it back hot on to the pine apples. Keep them in glass 
or china jars, covered tight, and in a cool place. 
Apple Jelly.-Take apples, codlings or nonsuch, pare and 
cut them in slices, put them into a deep stewpan, with as 
much water as will cover them, boil them gently till they 
will mash, and then strain them through a jelly bag; to every 
pint of liquor add one pound of loaf sugar ; boil it till it comes 
to the top for ten minutes, then pour it into a mould with or 
without sliced lemon peel. A quart only should be done at 
a time; the apples should be full grown but not too ripe. 
This jelly will keep, and make a pretty dish at any time. 
Crab Apples.-Make a syrup, allowing the same weight of 
sugar as apples. Let it cool, then put in the apples, a few at 
once, so that they will not crowd, and break to pieces. Boil 
them till they begin to break, then take them out of the kettle. 
Boil the syrup in the course of three or four days, and turn it 
while hot on to the apples. This continue to do at intervals 
of two or three days, till the apples appear to be thoroughly 
preserved. 
To Preserve Quinces.-Quinces if very ripe, are best pre- 
served in the following manner : Pare and cut them in slices, 
an inch thick-take out the cores carefully so as to have the 
slices in the form of a ring. Allow a pound of nice white su- 
gar for each pound of the fruit-dissolve it in cold water, hav- 
ing a quart of the latter to a pound of sugar, then put in the 
sliced quinces, and let them soak in it ten or twelve hours. 
Put them in a preserving kettle, and put it on a moderate fire- 
cover them over, and let the quinces boil gently-there should 
be more than enough syrup to cover the quinces. When a 
broom splinter will go through them easily, take them from 
the fire, and turn them out. In the course of a week, turn 
the syrup from them, and boil it downw so that there will be 
just enough to cover the fruit. When not very ripe, pare and 
cut the quinces either in rings or quarters, take out the cores 
and boil the quinces in fair water, till they begin to grow ten- 
der-take them up, and strain tbe water in which they are 
boiled-put in either brown or white sugar-add a little cold 
water. When lukewerm, put in the whites of eggs and clarify 
it-let it cool, then put in the quinces, and boil them slowly 
for half an hour. Keep them covered over while boiling, if 
you wish to have them of a light color. Turn them out into 
pots as soon as preserved, and set them away in a cool place. 
Look at them in the course of a week to see if they have fer- 
PRESERVES, JELLIES, JAMS, ETC. 
41 42 
PRESERVES, JELLIES, JAMS, ETC. 
merited-if so, turn the syrup from them, boil it, and turn it 
back while hot. The parings and cores of the quinces can be 
used for marmalade, with a few whole ones. Some people 
prefer to preserve the quinces with the cores in, but the 
syrup will not look clear. The following is a cheap method 
of preserving quinces, and answers very well for common use: 
Pare, halve, and take out the cores of the quinces, and boil the 
parings in new cider till soft. Strain the cider, and for five 
pounds of quinces put in a pound of brown sugar, a quart of 
molasses, the beaten white of an egg-clarify it, then put in 
the quinces. There should be rather more than enough cider 
to cover the quinces, as it wastes a good deal while the quin- 
ces are boiling. The peel of an orange cut in small pieces, 
and boiled with them, gives the quinces a fine flavor. 
Quince Marmalade.-Gather the fruit when fully ripe, and 
of a fine yellow; pare, quarter and core it. Put the quinces 
into a saucepan with a little water, set them on the fire until 
they are quite soft; then take them out, and lay them on a 
sieve to drain; rub them through; and put to each pound of 
the strained quinces a pound of brown sugar. Set it on a few 
coals, and let it stew slowly, stirring it constantly. When it 
has stewed an hour, take a little of it out, let it get cold-if it 
then cuts smooth, it is sufficiently stewed. 
Quince Jelly.-Halve the quinces, and take out the cores. 
Boil the quinces till very soft in clear water, mash them, and 
let them drain through a flannel bag, without squeezing them. 
Put to the quince liquor, when drained through the bag, white 
sugar in the proportion of a pound to a pint of liquor. Add the 
whites of eggs, and clarify it. When clear, boil it on a moder- 
ate fire, till it becomes a thick jelly. Fill glasses with the jel- 
ly, and cover them tight. The quince pulp that remains in the 
jelly-bag can be made into marmalade. 
To Preserve Peaches, Apricots, Nectarines, and Plums.- 
Take large juicy ripe -peaches ; free stones are the best, as they 
have a finer flavor than the cling-stones, and are much more 
manageable, both to preserve and to eat. Pare them, and cut 
them in half, or in quarters, leaving out the stones, the half of 
which you must save. To every pound of the peaches allow 
a pound of loaf-sugar. Powder the sugar, and strew it among 
your peaches. Cover them and let them stand all night. 
Crack half the peach-stones, break them up, put them into a 
saucepan, and boil them slowly in as much water as will cov- 
er them. Then when the water is well flavoured with the 
peach-kernels, strain them out, and set the water aside. Take 
care not to use too much of the kernel water: a very little will PRESERVES, JELLIES, JAMS, ETC. 
43 
suffice. Put the peaches into a preserving kettle, and boil 
them in their juice over a quick fire, (adding the kernel-wa- 
ter,) and skimming them all the time. When they are quite 
clear, which should he in half an hour, take them off, and put 
them into a tureen. Boil the syrup five minutes longer, and 
pour it hot over the peaches. When they are cool, put them 
into glass jars, and tie them up with paper dipped in brandy 
laid next to them. 
Apricots, nectarines, and large plums may be preserved in 
the same manner. 
Brandy Peaches, Plums, &c.-Gather peaches before they 
fire quite ripe, prick them with a large needle, and rub off the 
down with a piece of flannel. Cut a quill and pass it careful- 
ly round the stone to loosen it. Put them into a large preserv- 
ing pan, with cold water rather more than enough to cover 
them, and let the water become gradually scalding hot. If 
the water does more than simmer very gently, or if the fire be 
fierce, the fruit will be likely to crack. When they are tender, 
lift them carefully out, and fold them up in flannel or a soft 
table cloth, in several folds. Have ready a quart, or more, as 
the peaches require, of the best white brandy, and dissolve ten 
ounces of powdered sugar in it. When the peaches are cool, 
put them into a glass jar, and pour the brandy and sugar over 
them. Cover with leather and a bladder. Apricots and plums 
in the same way. 
Green Gages.-Allow equal weights of sugar and gages. 
Make a syrup of white sugar, and just water enough to cover 
the plums. Boil the plums slowly in the syrup ten minutes- 
turn them into a dish, and let them remain four or five days, 
then boil them again, till the syrup appears to have entered the 
plums. Put them into a china jar, and in the course of a week 
turn the syrup from them, scald it, and turn it over them hot. 
To Preserve Pears.-Take large fine juicy pears that are not 
perfectly ripe, and pare them smoothly and thin. Lay them in 
a pan of cold water. Make a thin syrup, allowing a quart of 
water to a pound of loaf sugar. Then put them into a tureen, 
and let them lie in the syrup for two days. After two days, 
drain the syrup from the pears, and add to it more sugar, in the 
proportion of a pound to each pint of the thin syrup. Stir in 
a very little beaten white of egg, not more than one white to 
three or four pounds of sugar, add some fresh lemon-peel pared 
thin, and set the syrup over a brisk fire. Boil it for ten min- 
utes, and skim it well. Then add sufficient lemon-juice to fla- 
vor it, and put in the pears. Simmer them in the strong syrup 
till they are quite transparent. Cool and put them into glass 44 
PRESERVES, JELLIES, JAMS, ETC. 
jars ; and having kept the syrup warm over the fire while the 
pears were cooling, pour it over them. 
If you wish to have them red, add a little cochineal to the 
strong syrup when you put in your pears. 
Pear Marmalade.-Boil the pears with the skins on. When 
soft, rub them through a sieve, and put to each pound of pulp 
three-quarters of a pound of brown sugar. Stew it over a slow 
fire till it becomes a thick jelly. It should be stirred constantly. 
Baked Pears.-Take half a dozen fine pears ; peel, cut them 
in halves, and take out the cores; put them into a pan with 
half a pound of sugar, and some water. Set them in a moder- 
ate oven till tender, then put them on a, slow fire to stew gent- 
ly ; add grated lemon-peel, and more sugar, if necessary. They 
will be sufficiently red. 
Red Currant Jelly.-Strip the currants, put them in jars 
or pans, and bake them ; strain off the juice through a sieve; 
having loaf sugar pounded and dried, in the proportion of one 
pound to one pint of juice, set the juice over the fire, and when 
boiling, throw in the sugar gradually, stirring the whole time ; 
this must be done quickly, for by the time all the sugar is 
stirred in the juice will be ready to jelly, and if left too long 
over the fire, the jelly will become candied. Pour into small- 
sized jars. By this method, the jelly will be perfectly clear 
without skimming, which saves waste and trouble. 
Goosebew.ies.-The tops and tails being removed from the 
gooseberries, allow an equal quantity of finely pounded loaf su- 
gar, and put a layer of each alternately into a large deep jar; 
pour into it as much dripped currant juice, either red or white, 
as will dissolve the sugar, adding its weight in sugar ; the fol- 
lowing day put all into a preserving pan and boil it. 
Gooseberry Fool.-Stand your fruit, mixed with Lisbon su- 
gar, in ajar, on a stove, with a gill of water; when soft, pulp 
it through a colander; then have ready a sufficiency of milk and 
cream, or, in lieu of the latter, an egg, boiled together, but cold 
before used ; sweeten it well, and stir in the fruit gradually. 
Apples may be done in the same manner. 
Gooseberry Jam.-Take what quantity you please of red, 
rough, ripe gooseberries; take half their quantity of lump su- 
gar ; break them well, and boil them together for half an hour 
or more, if necessary. Put it into pots, and cover with paper. 
Frosted Fruit.-Take large ripe cherries, plums, apricots, PRESERVES, JELLIES, JAMS, ETC. 
45 
or grapes, and cut off half the stalk. Have ready in one dish 
some beaten white of egg, and in another some fine loaf-sugar, 
powdered and sifted. Dip the fruit first into the white of egg, 
and then roll it one by one in the powdered sugar. Lay a 
sheet of white paper on the bottom of a reversed sieve, set it 
on a stove or in some other warm place, and spread the fruit 
on the paper till the icing is hardened. 
Black Currant Jelly.-This jelly may be made in the 
same manner as red, but brown sugar can be used. Black cur- 
rant jelly is very efficacious in curing sore throats, hoarsenesst 
and oppression of the chest. 
Grape Jelly.-Take out the stones, mash the grapes with 
your hands, (they must be ripe,) then squeeze them through a 
cloth to extract all the juice from them, and boil and finish the 
same as currant jelly. Use half a pound of sugar to each 
pound of fruit. 
Cranberry Jelly.-Make a very strong isinglass jelly. 
When cold, mix it with a double quantity of cranberry juice 
pressed, sweeten it, and boil it up; then strain it into a shape. 
The sugar must be good lump, or the jelly will not be clear. 
To preserve Raspberries, Strawberries, and Blackberries 
whole.-Take a quantity of ripe raspberries, and set aside the 
half, selecting for that purpose the largest and firmest. Then 
put the remainder into your preserving pan, mash them, and 
set them over the fire. As soon as they have come to a boil, 
take them out, let them cool, and then squeeze them through 
a bag. 
While they are cooling, prepare your sugar, which must be 
fine loaf. Allow a pound of sugar to every quart of whole rasp- 
berries. Having washed the kettle clean, put the sugar into it, 
allowing half a pint of cold water to two pounds of sugar. 
When it has melted in the water put it on the fire, and boil it 
till the scum ceases to rise, and it is a thick syrup, taking care 
to skim it well; then put in the whole raspberries, and boil 
them rapidly a few minutes, but not long enough to cause them 
to burst; take them out with a skimmer full of holes, and 
spread them on a large dish to cool; then mix with the syrup 
the juice of those you boiled first, and let it boil about ten or fif- 
teen minutes. Lastly, put in the whole fruit, and give it one 
more boil, seeing that it does not break. 
Put it warm into glass jars or tumblers, and when quite cold 
cover it closely with paper dipped in brandy, tying another 
paper tightly over it. 46 
PRESERVES, JELLIES, JAMS, ETC. 
Strawberries may be done in the same manner; blackberries 
also. 
Raspberry Jelly.-Take two-thirds of raspberries, and 
one-third red currants; pick them, press the juice through a 
sieve into a pan, cover, and place in a cellar, or any other cool 
place for three days; at the end of that time, raise the thick 
skin formed at the top and pour the juice into another, weigh 
it, and put it, with half the quantity of sugar, into a preserving 
pan, and set it on the fire; a great deal of scum will rise at first, 
which must all be taken off; leave it on the fire for an hour; 
then pour a few drops on a cold plate; if it cools of the proper 
consistency for jellies, take it from the fire, and whilst hot pour 
it into pots. Let the jelly be quite cold before the pots are 
covered. 
Raspberry Jam.-Take four parts of raspberries and one part 
of red currant juice, boil it for fifteen or twenty minutes with an 
equal weight of sugar. Skim off the dross as it rises. 
Or, use raspberries alone, and no juice. 
Apple Compote.-Take large, ripe, pippin apples. Pare, 
core and weigh them, and to each pound allow a pound of fine 
loaf sugar and two lemons. Parboil the apples, and then set 
them out to cool. Pare off very nicely with a penknife the yel- 
low rind of the lemons, taking care not to break it; and then 
with scissors trim the edges to an even width all along. Put 
the lemon rind to boil in a little saucepan by itself, till it be- 
comes tender, and then set it to cool. Allow half a pint of wa- 
ter to each pound of sugar ; and when it is melted, set it on the 
fire in the preserving kettle, put in the apples, and boil them 
slowly till they are clear and tender all through, but not till they 
break ; skimming the syrup carefully. After you have taken 
out the apples, add the lemon-juice, put in the lemon peel, and 
boil it till quite transparent. When the whole is cold, put the 
apples with the syrup into glass dishes, and dispose the wreaths 
of lemon-peel fancifully about them. 
Black Butter.-This is a very nice preserve to spread on 
bread for children, and much healthier in the winter than salt 
butter. Take any kind of berries, currants, or cherries-(the 
latter must be stoned)-to every pound of fruit allow half a 
pound of sugar, and boil it till it is reduced one fourth. PASTRY, PUDDINGS, ETC. 
47 
PASTRY, PUDDINGS, AND OTHER 
DAI NTIES, 
Pastry should always be prepared in a cool place, as the heat 
renders it heavy. The butter should be thoroughly washed in 
cold water to abstract the salt. Paste should be baked in a 
close oven where no air can reach it. The best rolling pins 
are straight with long handles. Pastry is always better fresh 
than after being kept a day or two. 
For a good common pie-crust allow half a pound of shorten- 
ing to a pound of Hour. If liked quite short, allow three- 
quarters of a pound of shortening to a pound of the flour. Pie 
crust looks the nicest made entirely of lard, but it does not taste 
so good as it does to have some butter used in making it. In 
winter, beef shortening, mixed with butter, makes good plain 
pie crust. Rub half of the shortening with two-thirds of the 
flour-to each pound of flour put a tea-spoonful of salt. When 
the shortening is thoroughly mixed with the flour, add just suf- 
ficient cold water to render it moist enough to roll out easily. 
Divide the crust into two equal portions-lay one of them one 
side for the upper crust, take the other, roll it out quite thin, 
flouring your rolling-board and pin, so that the crust will not 
stick to them, and line your pie plates, which should be pre- 
viously buttered-fill your plates with your fruit, then roll out 
the upper crust as thin as possible, spread on the reserved 
shortening, sprinkle over the flour, roll it up, and cut it into as 
many pieces as you have pies to cover. Roll each one out 
about half an inch thick, and cover the pies-trim the edges 
off neatly with a knife, and press the crust down round the edge 
of the plate with a jagging iron, so that the juices of the fruit 
may not run out while baking. Pastry, to be nice, should be 
baked in a quick oven. In cold weather it is necessary to warm 
the shortening before using it for pie crust, but it must not be 
melted, or the crust will not be flaky. 
Puff Paste, or Confectioner's Pastry.-Weigh out a pound 
and a quarter of sifted flour, and a pound of butter. Rub about 
one-third of the butter with two-thirds of the flour, a tea-spoon- 
ful of salt. When the butter is thoroughly mixed with the flour, 
add one beaten egg, and cold water to moisten it sufficiently to 
roll out. Sprinkle part, of the reserved flour on a board, cut the 
butter into small pieces, and roll them out as thin as possible. 
In order to do so, it will be necessary to rub a great deal of the 
flour on the moulding board and rolling-pin. Lay the butter, as 
fast as rolled out, on to a floured plate, each piece by itself-roll 
out the pastry as thin as it can be rolled, cover it with the rolled 
butter, sprinkle on part of the reserved flour, and roll the crust 48 
PASTRY, PUDDINGS, ETC. 
up. Continue to roll out the crust, and put on the reserved but- 
ter and flour, till the whole is used. Roll it out lightly, about 
half an inch thick, for the upper crust, or rim to your pies- 
plain pie crust should be used for the under crust to the pies. 
Puff pastry, to be nice, should be baked in a quick oven till of a 
light brown color. If it browns before the fruit in the pie is suf- 
ficiently baked, cover it with thick paper. 
Rhubarb Pies.-Take the tender stalks of the rhubarb, strip 
off the skin, and cut the stalks into thin slices. Line deep 
fdates with pie crust, then put in the rhubarb, with a thick 
ay er of sugar to each layer of rhubarb-a little grated lemon 
peel improves the pie. Cover the pies with a crust-press it 
down tight round the edge of the plate, and prick the crust with 
a fork, so that the crust will not burst while baking, and let 
out the juices of the pie. Rhubarb pies should be baked about 
an hour, in a slow oven-it will not do to bake them quick. 
Some cooks stew the rhubarb before making it into pies, but it 
is not so good as when used without stewmg. 
Pumpkin Pie.-Halve the pumpkin,take out the seeds-rinse 
the pumpkin, and cut it into small strips-stew them over a 
moderate fire, in just sufficient water to prevent their burning 
to the bottom of the pot. When stewed soft, turn off the wa- 
ter, and let the pumpkin steam, over a slow fire, for fifteen or 
twenty minutes, taking care that it does not burn. Take it 
from the fire, and strain it when cool, through a sieve. If you 
wish to have the pies very rich, put to a quart of the stewed 
pumpkin two quarts of milk, and twelve eggs. If you like 
them plain, put to a quart of the pumpkin one quart of milk, 
and three eggs. The thicker the pie is of the pumpkin, the less 
will be the number of eggs required for them. One egg, w'ith 
a table-spoonful of flour, will answer for a quart of of the pump- 
kin, if very little milk is used. Sweeten the pumpkin with su- 
gar, and very little molasses-the sugar and eggs should be 
beaten together. Ginger, grated lemon rind or nutmeg, is good 
spice for the pies. Pumpkin pies require a very hot oven. 
Fotatoe Pie.-Boil Carolina or mealy Irish potatoes until 
they are quite soft. When peeled, mash and strain them. To 
a quarter of a pound of potatoes, put a quart of milk, three ta- 
ble-spoonfuls of melted butter, four beaten eggs, a wine glass 
of wine-add sugar and nutmeg to the taste. 
Peach Pie.-Take mellow juicy peaches-wash and put 
them in a deep pie plate, lined with pie crust. Sprinkle a thick 
layer of sugar on each layer of peaches, put in about a table 
spoonful of water, and sprinkle a little flour over the top-co- PASTRY, PUDDINGS, ETC. 
49 
ver it with a thick crust, and bake the pie from fifty to sixty 
minutes, 
Cocoanut Pie.-Cut off the brown part of the cocoanut, 
grate the white part, and mix it with miik, and set it on the fire 
and let it boil slowly eight or ten minutes. To a pound of the 
grated cocoanut allow a quart of milk, eight eggs, four table 
spoonfuls of sifted white sugar, a glass of wine, a small cracker, 
pounded fine, two spoonfuls of melted butter, and half a nut- 
meg. The eggs and sugar should be beaten together to a froth, 
then the wine stirred in. Put them into the milk and cocoanut, 
which should be first allowed to get quite cool-add the crack- 
er and nutmeg-turn the whole into deep pie plates, with a 
lining and rim of puff paste. Bake them as soon as turned in- 
to the plates. 
A Plain Custard Pie.-Boil a quart of milk with half a 
dozen peach leaves, or the rind of a lemon. When they have 
flavored the milk, strain it, and set it where it will boil/ Mix 
a table-spoonful of flour, smoothly, with a couple of table- 
spoonfuls of milk, and stir it into the boiling milk. Let it boil 
a minute, stirring it constantly-take it from the fire, and when 
cool, put in three beaten eggs-sweeten it to the taste, turn it 
into deep pie plates, and bake the pies directly in a quick oven. 
Apple Dumplings.-Pare and scoop out the core of six large 
baking apples, put part of,a clove, and a little grated lemon 
peel, inside of each, and enclose them in pieces of puff paste; 
boil them in nets for the purpose, or bits of linen, for an hour. 
Before serving, cut off a small bit from the top of each, and put 
in a tea-spoonful of sugar, and a bit of fresh butter ; replace the 
bit of paste, and strew over them pounded loaf sugar. 
Batter Pudding.-Into a pint and a half of sifted flour stir 
gradually, so that it may not be lumpy, a quart of milk. Beat 
seven eggs, and put in, together with a couple of table-spoon- 
fuls of melted butter, and a couple of tea-spoonfuls of salt. Grate 
in half of a nutmeg-add, if you want the pudding very rich, 
half a pound of raisins. They should not be put into a baked pud- 
ding till it has been cooking long enough to thicken, so that the 
raisins will not sink to the bottom of it. A pudding made in this 
manner is good either baked or boiled. It takes two hours to 
boil, and an hour and a quarter to bake it. When boiled, the 
bag should not be more than two-thirds full, as flour puddings 
smell very much. It should be put into boiling water, and kept 
boiling constantly. If the water boils away, so as to leave 
any part of the bag uncovered, more boiling water should be 
adied. When the pudding has boiled eight or nine minutes, 50 
the bag should be. turned over, otherwise the pudding will be 
heavy. Flour puddings should be eaten as soon as cooked, as 
they fall directly. Serve them up with rich sauce. 
A Plain Rice Pudding.-Pick and wash a pint of rice, and boil 
it soft. Then drain off the water, and let the rice dry and get 
cold. Afterwards mix with it two ounces of butter, and four 
ounces of sugar, and stir it into a quart of rich milk. Beat four 
or live eggs very light, and add them gradually to the mixture. 
Stir in a little nutmeg or cinnamon, according to taste. Bake 
it an hour in a deep dish. 
Rice Milk.-Pick and wash half a pint of rice, and boil it in 
a quart of water till it is quite soft. Then drain it, and mix it 
with a quart of rich milk. You may add half a pound of whole 
raisins. Set it over hot coals, and stir it frequently till it boils. 
When it boils hard, stir in alternately two beaten eggs, and four 
large table-spoonfuls of brown sugar. Let it continue boiling 
five minutes longer ; then take it off, and send it to table hot. 
If you put in raisins you must let it boil till they are quite soft. 
The Best Mince-Meat for Pies.-Take a large fresh tongue, 
rub it with a mixture, in equal proportions, of salt, brown sugar, 
and powdered cloves. Cover it, and let it lie two days, or at 
least twenty-four hours. Then boil it two hours, and when it 
is cold, skin it, and mince it very fine. Chop also three pounds 
of beef suet, six pounds of sultana raisins, and six pounds of the 
best pippin apples that have been previously pared and cored. 
Add three pounds of currants, picked, washed and dried ; two 
large table-spoonfuls of powdered cinnamon ; the juice and grat- 
ed rinds of four large lemons ; one pound of sweet almonds, one 
ounce of bitter almonds, blanched and pounded in a mortar with 
half a pint of rosewater; also four powdered nutmegs; two 
dozen beaten cloves; and a dozen blades of mace powdered. 
Add a pound of powdered white sugar, and a pound of citron 
cut into slips. Mix all together, and moisten it with a quart of 
Madeira, and a pint of brandy. Put it up closely in a stone jar 
with brandy paper: and when you take any out, add some more 
sugar and brandy. 
Bake this mince-meat in puff paste. You may reserve the 
citron to put in when you make the pies. Do not cut the slips 
too small, or the taste will be almost imperceptible. 
English Plum Pudding.-Soak three-quarters of a pound of 
crackers in two quarts of milk-they should be broken in small 
pieces. When they have soaked soft, put in a quarter of a 
pound of melted butter, the same weight of rolled sugar, half 
a pint of wheat flour, a wine glass of wine, and a grated nut- 
PASTRY, PUDDINGS, ETC. PASTRY, PUDDINGS, ETC. 
51 
mcg. Beat ten eggs to a froth, and stir them into the milk. 
Add half a pound of seeded raisins, the same weight of Zante 
currants, and a quarter of a pound of citron, cut in small strips. 
Bake or boil it a couple of hours. 
Bird's Nest Pudding.-If you wish to make what is called 
" bird's nest puddings," prepare your custard,-take eight or ten 
pleasant apples, pare them, dig out the core, but leave them 
whole, set them in a pudding dish, pour your custard over them, 
and bake them about thirty minutes. 
Arrow Root Pudding.-Take four tea-cupfuls of arrow root, 
and dissolve it in a pint of cold milk. Then boil another pint 
of milk with some broken cinnamon, and a few bitter almonds 
or peach-leaves. When done, strain it hot over the dissolved 
arrow root; stir it to a thick smooth batter, and set it away to 
get cold. Next, beat six eggs very light, and stir them into 
the batter, alternately with a quarter of a pound of powdered 
white sugar. Add a grated nutmeg, and some fresh lemon-peel 
grated. Put the mixture into a buttered dish, and bake it an 
hour. When cold, cut some slices of preserved quince or peach, 
and arrange them handsomely all over the top of the pudding; 
or ornament it with strawberries or raspberries preserved whole. 
Orange Pudding.-Grate the yellow part of the rind and 
squeeze the juice of two large smooth deep-colored oranges. 
Stir together to a cream, half a pound of butter, and half a 
pound of powdered white sugar, and add a wine-glass of mixed 
wine and brandy. Beat very light six eggs, and stir them 
gradually into the mixture. Put it into a buttered dish with a 
broad edge, round which lay a border of puff paste neatly 
notched. Bake it half an hour, and when cool grate white su- 
gar over it. 
You may add to the mixture a Naples biscuit or two finger 
biscuits, grated. 
Lemon Pudding.-May be made precisely in the same man- 
ner as the above; substituting lemons for oranges. 
Quince Pudding.-Take six large ripe quinces ; pare them 
and cut out all the blemishes. Then scrape them to a pulp 
and mix the pulp with half a pint of cream, and half a pound 
of powdered sugar, stir them together very hard. Beat the 
yolks of seven eggs, (omitting all the whites except two,) and 
stir them gradually into the mixture, adding two wine glasses 
of rose water. Stir the whole well together, and bake it in a 
buttered dish three quarters of an hour. Grate sugar over it 
when cold. 52 
PASTRY, PUDDINGS, ETC. 
Sago Pudding.-Pick, wash, and dry half a pound of cur- 
rants ; and put in such spices as best suit the taste of those 
who are to eat it. Have ready six table-spoonfuls of sago, 
picked clean, and soaked for two hours in cold water. Boil 
the sago in a quart of milk till quite soft. Then stir alternate- 
ly into the milk, a quarter of a pound of butter, and six ounces 
of powdered sugar, and set it away to cool. Beat eight eggs, 
and when they are quite light, stir them gradually into the 
milk, sago, &c. Add the spice, and lastly the currants ; hav- 
ing dredged them well with Hour to prevent their sinking. 
Stir the whole very hard, put it into a buttered dish, and bake 
it three quarters of an hour. It may be eaten cold. 
Tapioca Pudding.-To a quart of warm milk put eight ta- 
ble-spoonfuls of melted butter, four beaten eggs, and cinnamon 
or mace to the taste. Mix four table-spoonfuls of white pow- 
dered sugar and a wine glass of wine, and stir it into the rest 
of the ingredients. Turn the whole into a pudding dish that 
has a lining of pastry, and bake it immediately. 
Indian Pudding.-Cut up a quarter of a pound of butter in a 
pint of molasses, and warm them together till the butter is 
melted. Boil a quart of milk ; and while scalding hot, pour it 
slowly over a pint of sifted Indian meal, and stir in the molas- 
ses and butter. Cover it and let it steep for an hour. Then 
take off the cover, and set the mixture to cool. When it is 
cold, beat six eggs, and stir them gradually into it; add a ta- 
ble-spoonful of mixed cinnamon and nutmeg; and the grated 
peel of a lemon. Stir the whole very hard ; put it into a but- 
tered dish, and bake it two hours. Serve it up hot, and eat it 
with wine sauce, or with butter and molasses. 
A Baked Bread Pudding.-Take a stale loaf; cut off all the 
crust, and grate or rub the crumb as fine as possible. Boil a 
quart of rich milk, and pour it hot over the bread ; then stir in 
a quarter of a pound of butter, and the same quantity of sugar, 
a glass of wine and brandy mixed, or a glass of rose water. 
Or you may omit the liquor and substitute the grated peel of 
a large lemon. Add a table-spoonful of mixed cinnamon and 
nutmeg powdered. Stir the whole very well, cover it, and set 
it away for half an hour. Then let it cool. Beat seven or 
eight eggs very light, and stir them gradually into the mixture 
after it is cold. Then butter a deep dish, and bake the pud- 
ding an hour. 
Plain Fritters.-Stir a quart of milk gradually into a quart 
of flour-put in a tea-spoonful of salt, and seven beaten eggs. 
Drop them by the large spoonful into hot lard, and fry them PASTRY, PUDDINGS, ETC. 
53 
till a very light brown color. They are the lightest fried in 
a great deal of far, but less greasy if fried in just fat enough to 
keep them from sticking to the frying pan. Serve them up 
with liquid pudding sauce. 
Apple Fritters.-Take four or five tart, mellow apples, 
pare and cut them in slices, and soak them in sweetened lem- 
on juice. Make a batter of a quart of milk, a quart of flour, 
eight eggs-grate in the rind of two lemons, and the juice and 
apples. Drop the batter by the spoonful into hot lard, taking 
care to have a slice of apple in each fritter. 
Cream Fritters.-Mix a pint and a half of wheat flour with 
a pint of milk-beat six eggs to a froth, and stir them into the 
flour-grate in half a nutmeg, then add a pint of cream, a 
couple of tea-spoonfuls of salt. Stir the whole just long enough 
to have the cream get well mixed in, then fry the mixture in 
small cakes. 
Apple Custards.-Take half a dozen tart mellow apples- 
pare and quarter them, and take out the cores. Put them in a 
pan, with half a tea-cup of water-set them on a few coals. 
When they begin to grow soft, turn them into a pudding dish, 
sprinkle sugar on them. Beat eight eggs with rolled brown 
sugar-mix them with three pints of milk, grate in half a nut- 
meg, and turn the whole over the apples. Bake the custard 
between twenty and thirty minutes. 
Plain Custard.-Take a quart of cream or new milk, a 
stick of cinnamon, four bay leaves, and some mace; boil them 
all together ; then well beat up twelve eggs, sweeten them, 
and put them into a pan ; bake or boil them, stirring them all 
one way, till they are of a. proper thickness ; boil your spice 
and leaves first, and when the milk is cold mix your eggs and 
boil it; you may leave out the spice, and only use the bay 
leaves, or in the room of that four or five bitter almonds. 
Custard Pudding.-Mix a pint of cream with six eggs, well 
beaten, two spoonfuls of flour, half a nutmeg grated, and salt 
and sugar to your taste; butter a cloth, and pour in your bat- 
ter ; tie it up, put it into a saucepan of boiling water, and let 
it boil for an hour and a half. Serve with melted butter for 
sauce. 
Pancakes.-Make a good batter in the usual way, with eggs, 
milk, and flour; pour this into a pan, so that it lays very thin; 
let your lard, or whatever else you fry them in, be quite hot. 
When one side is done, toss it up lightly to turn it. Serve with 
lemon and sugar. 54 
Rice Pancakes.-Boil half a pound of rice in a small quanti- 
ty of water, until quite a jelly ; as soon as it is cold, mix it 
with a pint of cream, eight eggs, a little salt and nutmeg ; 
make eight ounces of butter just warm, and stir in with tne 
rest, adding to the whole as much butter as will make the bat- 
ter thick enough. They must be fried in as small a quantity of 
lard as possible. 
Gooseberry or Apple Trifle.-Scald a sufficient quantity of 
fruit, and pulp it through a sieve, add sugar agreeable to your 
taste, make a thick layer of this at the bottom of your dish ; 
mix a pint of milk, a pint of cream, and the yolks of two eggs, 
scald it over the fire, observing to stir it; add a small quantity 
of sugar, and let it gel cold. Then lay it over the apples or 
gooseberries with a spoon, and put on the whole a whip made 
the day before. 
If you use apples, add the rind of a lemon grated. 
Blanc Mange.-To one ounce of pickled isinglass, put a pint 
of water, boil it till the isinglass is melted, with a bit of cin- 
namon ; put to it three-quarters of a pint of cream, two ounces 
of sweet almonds, six bitter ones, blanched and beaten, a bit of 
lemon peel, sweeten it, stir it over the fire, let it boil, strain and 
let it cool, squeeze in the juice of a lemon, and put into moulds ; 
garnish to your fancy. 
Calf's Feet Blanc Mange.-Boil four or five quarts of water., 
without any salt. When the liquor is reduced to one quart, strain 
and mix it with one quart of milk, several sticks of cinnamon, 
or a vanilla bean. Boil the whole ten minutes, sweeten it to 
the taste with white sugar, strain it, and fill yourgnoulds with 
it. 
A Floating Island.-Take a pint of thick cream, sweeten 
with fine sugar, grate in the peel of one lemon, and add a gill 
of sweet white wine ; whisk it well till you have raised a good 
froth ; then pour a pint of thick cream into a china dish, take 
one French roll, slice it thin, and lay it over the cream as lightly 
as possible ; then a layer of clear calves' feet jelly, or currant 
jelly ; then whip up your cream, and lay on the froth as high as 
you can, and what remains pour into the bottom of the dish. 
Garnish the rim with sweetmeats. 
Rice Jelly.-Half a pound of Carolina rice ; three pintsand 
a half of water. Put it on cold; boil it one hour. Beat it 
through a sieve ; when cold it will be a firm jelly, which, when 
warmed up in milk, is a nutritious and very agreeable food. 
Add one pint of milk to the pulp which remains in the sieve, 
PASTRY, PUDDINGS, ETC. PASTRY, PUDDINGS, ETC. 
55 
boil it for a short time, stirring constantly to prevent bumino'; 
then strain as before, and if eaten at once it resembles thick 
milk ; if allowed to get cold, it becomes jelly as the former. 
Snow Cream.-Beat the whites of four eggs to a stiff froth- 
then stir in two table-spoonfuls of powdered white sugar, a ta- 
ble-spoonful of sweet wine, a tea-spoonful of rosewater. Beat 
the whole together, then add a pint of thick cream. This is a 
nice accompaniment to a dessert of sweetmeats. 
Lemon Cream.-Beat well together a quart of thick cream 
and the yolks of eight eggs. Then gradually beat in half a 
pound of powdered loaf-sugar, and the grated rind of three large 
lemons. Put the mixture into a porcelain skillet, and set it on 
hot coals till it comes to a boil; then take it off, and stir it till 
nearly cold. Squeeze the juice of the lemons into a bowl; 
pour the cream upon it, and continue to stir it till quite cold. 
You may serve it up in a glass bowl, in glass cups, or in jelly 
glasses. Eat it with tarts or sweetmeats. 
Orange Cream.-Beat very light six eggs, omitting the whites 
of two. Have ready a pint of orange juice, and stir it gradual- 
ly into the beaten egg, alternately with a pound of powdered 
loaf-sugar. Put into a porcelain skillet the yellow rind of one 
orange, pared very thin ; pour the mixture upon it, and set it 
over a slow fire. Simmer it steadily, stirring it all the time ; 
but when nearly ready to boil, take it off, remove the orange- 
peel, and put the mixture into glasses to get cold. 
Calf's Feet Jelly.-Take the fat and bones from eight feet, 
and soak them in water for three or four hours; then boil them 
in six quarts of water, skimming often; when reduced to a 
third, strain and set it by to cool; when cold, take every partir 
cle of fat from the top, and remove whatever may have settled 
at the bottom. Dissolve it in an earthen pan, adding to it two 
quarts of white wine, mace, cinnamon, and ginger, or not, as 
you please. Beat up the whites of twelve eggs with three 
pounds of fine sugar, mix these with the jelly, boil it gently, 
adding the juice of two lemons, and then strain it for use. 
Syllabub, or Whipped Cream.-Pare off very thin the yellow 
rind of four large lemons, and lay it in the bottom of a deep 
dish. Squeeze the juice of the lemons into a large bowl con- 
taining a pint of white wine, and sweeten it with half a pound 
of powdered loaf-sugar. Then, by degrees, mix in a quart of 
cream. Pour the whole into the dish in which you have laid 
the lemon-peel, and let the mixtures stand untouched for three 
hours. Then beat it with rods to a stiff froth, (first taking out 56 
PASTRY, PUDDINGS, ETC. 
the lemon-peel,) and having put into each of your glasses a ta- 
ble-spoonful or more of fruit jelly, heap the syllabub upon it so 
as to stand up high at the top. This syllabub, if it can be ken* 
in a cold place, may be made the day before you want to use ii. 
Apple Charlotte.-Cut a sufficient number of thin slices 
of white bread to cover the bottom and line the sides of a bak- 
ing-dish, first rubbing it thickly with butter. Put thin slices 
of apples into the dish in layers, till the dish is full, strewing 
sugar and bits of butter between. In the meantime, soak as 
many thin slices of bread as will cover the whole, in warm 
milk; over which place a plate, and a weight, to keep the 
bread close upon the apples ; let it bake slowly for three hours. 
For a middling sized dish, you should use half a pound of but- 
ter for the whole. 
Ice Creams.-Split into pieces a vanilla bean, and boil it in a 
very little milk till the flavour is well extracted ; then strain it. 
Mix two table-spoonfuls of arrow-root powder, or the same 
quantity of fine powdered starch, with just sufficient cold milk 
to make it a thin paste ; rubbing it till quite smooth. Boil to- 
gether a pint of cream and a pint of rich milk; and while 
boiling stir in the preparation of arrow-root, and the milk in 
which the vanilla has been boiled. When it has boiled hard, 
take it off, stir in half a pound of powdered loaf-sugar, and let 
it come to a boil again. Then strain it, and put it into a freezer 
placed in a tub that has a hole in the bottom to let out the wa- 
ter ; and surround the freezer on all sides with ice broken fine- 
ly, and mixed with coarse salt. Beat the cream hard for half 
an hour. Then let it rest, occasionally taking oil' the cover, and 
scraping down with a long spoon the cream that sticks to the 
sides. When it is well frozen, transfer it to a mould ; surround 
it with fresh salt and ice, and then freeze it over again. If you 
wish to flavour it with lemon instead of vanilla, take a large 
lump of sugar before you powder it, and rub it on the outside 
of a large lemon till the yellow is all rubbed off upon the sugar. 
Then, when the sugar is all powdered, mix with it the juice. 
Do the same for orange. 
For strawberry ice cream, mix with the powdered sugar the 
juice of a quart of ripe strawberries squeezed through a linen 
bag. 
Pine-Apple Ice Cream.-To each quart of cream allow a 
large ripe pine-apple, and a pound of powdered loaf sugar. 
Pare the pine-apple, slice it very thin, and mince it small. Lay 
it in a deep dish and strew the sugar among it. Cover the dish, 
and let the pine-apple lie in the sugar for two or three hours. 
Then strain it through a sieve, mashing and pressing out all the PASTRY, PUDDINGS, ETC. 
57 
juice- Stir the juice gradually into the cream, heating it hard. 
Put it into the freezer, and let it be twice frozen before it is 
served up. 
Omelette Soufflee.-Break eight eggs; separate the whites 
from the yolks, and strain them. Put the whites into one pan, 
and the yolks into another, and beat them separately with rods 
until the yolks are very thick and smooth, and the whites a stiff 
froth that will stand alone. Then add gradually to the yolks 
three quarters of a pound of finest powdered loaf sugar, and 
orange flower water, or lemon juice, to your taste. Next, stir 
the whites lightly into the yolks. Butter a deep pan or dish 
(that has been previously heated), and pour the mixture rapidly 
into it. Set it in a Dutch oven with coals under it, and on the 
top, and bake it five minutes. If properly beaten and mixed, 
and carefully baked, it will rise very high. Send it immedi- 
ately to table, or it will fall and flatten. 
Do not begin to make an omelette soufflee till the company at 
table have commenced their dinner, that it may be ready to 
serve up just in time, immediately on the removal of the meats. 
The whole must be accomplished as quickly as possible, and 
it must be cut and sent round directly that it is brought to ta- 
An omelette soufflee is a very nice and delicate thing when 
properly managed; but if flat and heavy, it should not be brought 
to table. 
Hasty Pudding.-Boil water, a quart, three pints, or two 
quarts, according to the size of your family ; sift your meal, 
stir five or six spoonfuls of it thoroughly into a bowl of water; 
when the water in the kettle boils, pour into it the contents of 
the bowl ; stir it well and let it boil up thick; put in salt to 
suit your own taste, then stand over the kettle, and sprinkle in 
meal, handful after handful, stirring it very thoroughly all the 
time, and letting it boil between whiles. When it is so thick 
that you stir it with difficulty, it is about right. It takes about 
half an hour's cooking. Eat it with milk or molasses. Either 
Indian meal or rye meal may be used. If the system is in a 
restricted state, nothing can be better than rye hasty pudding 
and West India molasses. This diet would save many a one 
the horrors of dyspepsia. 
Rhubarb Stalks, or Persian Apple.-Rhubarb stalks or 
the Persian apple is the earliest ingredient for pies, which the 
spring offers. The skin should be carefullv stripped, and the 
stalks cut into small bits, and stewed very tender. These are 
dear pies, for they take an enormous quantity of sugar. Sea- 
soned like apple pies. Gooseberries, currants, &c., are stewed, 58 
PASTRY, PUDDINGS, ETC. 
sweetened and. seasoned like apple pies, in proportions suited 
to the sweetness of the fruit; there is no way to judge but by 
your own taste. Always remember it is more easy to add 
seasoning than to diminish it. 
Ham Dumplings.-Chop some cold ham, the fat and lean in 
equal proportions. Season it with pepper and minced sage. 
Make a crust, allowing half a pound of chopped suet, or half 
a pound of butter, to a pound of flour. Roll it out thick, and 
divide it into equal portions. Put some minced ham into each, 
and close up the crust. Have ready a pot of boiling water, and 
put in the dumplings. Boil about three quarters of an hour. 
Liver Dumplings.-Take a calf's liver, and chop it very fine. 
Mix with it half a pound of beef suet chopped fine also; half 
a pound of flour; two minced onions; a handful of bread- 
crumbs, a table-spoonful of chopped parsley and sweet majoram 
mixed, a few blades of mace and a few cloves powdered, and 
a little pepper and salt. Mix all well together. Wet the mix- 
ture with six eggs well beaten, and make it up into dumplings, 
with your hands well floured. Have ready a large pot of boil- 
ing water. Drop the dumplings into it with a ladle, and let 
them boil an hour. Have ready a large pot of boiling water. 
Drop the dumplings into it with a ladle, and let them boil an 
hour. Have ready bread crumbs browned in butter to pour 
over them before they go to table. 
Whole Rice in a Shape.-Wash a large tea-cupful of rice 
in several waters, put it into a saucepan with cold water to 
cover it, and when it boils, add two cupfuls of rich milk, and 
boil it till it becomes dry; put it into a shape and press it in 
well. When cold, turn it out, and serve with preserved currants, 
raspberries, or any sort of fruit round it. 
Gooseberry Custard.-Top and tail two quarts of green 
gooseberries. Stew them in a little water, stirring and mash- 
ing them frequently. When they have stewed till entirely to 
pieces, take them out, and with a wooden spoon press the pulp 
through a cullender. Stir in (while the pulp is hot) a table- 
spoonful of butter, and sufficient sugar to make it very sweet. 
Beat six eggs very light. Simmer the gooseberry pulp over a 
gentle fire, and gradually stir the beaten eggs into it. When 
it comes to boil, take it off immediately, stir it very hard, and 
set it out to cool. Serve it up cold in glasses or custard cups, 
grating some nutmeg over each. 
Stewed Prunes.-Stew them gently in a small quantity of 
water till the stones will slip out; but observe, they must not 59 
be boiled too much. These are useful in any complaint where 
fruit is proper, especially in fevers. 
Dutch Flummery.-Boil, with a pint of white wine, some 
sugar, the juice of two and the peel of one lemon, a stick of 
cinnamon, and half an ounce of dissolved isinglass ; strain and 
mix it with the well-beaten yolks of seven eggs, stir it over the 
fire till it simmers, but do not allow it to boil; stir it till quite 
cold, and put it into a shape. 
CAKES, ETC. 
CAKES, 8cC. 
In making Cake, accuracy in proportioning the ingredients is 
indispensable. It is equally indispensable for the success of 
the cake that it should be placed in a heated oven as soon 
as prepared. It is useless to attempt to make light cake unless 
the eggs are perfectly fresh, and the butter good. Neither eggs 
nor butter and sugar should be beaten in tin, as its coldness pre- 
vents their becoming light. To ascertain if a large cake is per- 
fectly done, a broad bladed knife should be plunged into the 
centre of it; if dry and clean when drawn out, the cake is 
baked. For a smaller cake, insert a straw or the whisp of a 
broom; if it comes out in the least moist the cake should be 
left in the oven. 
Frosting Cakes.-Allow for the white of one egg nine heap- 
ing tea-spoonfuls of double-refined sugar, and one of nice Poland 
starch. The sugar and starch should be pounded, and sifted 
through a very line sieve. Beat the whites of eggs to a stiff 
froth, so that you can turn the plate upside down, without the 
eggs falling from it-then stir in the sugar gradually with a 
wooden spoon-stir it ten or fifteen minutes without any cessa- 
tion-then add a tea-spoonful of lemon-juice, (vinegar will an- 
swer, but is not as nice)-put in sufficient rose-water to flavor 
it. If you wish to color it pink, stir in a few grains of cochi- 
neal powder, or rose pink-if you wish to have it of a blue 
tinge, add a little of what is called powder blue. Lay the 
frosting on the cake with a knife, soon after it is taken from the 
oven-smooth it over, and let it remain in a cool place till hard. 
To frost a common sized loaf of cake, allow the white of one 
egg, and half of another. 
Plum Cake, or New England Wedding Cake.-One pound 
of dry flour, one pound of sweet butter, one pound of sugar, 
twelve eggs, two pounds of raisins, (the sultana raisins are the 
best,) two pounds of currants. As much spice as you please. 60 
CAKES, ETC. 
A glass of wine, one of brandy, and a pound of citron. Mix the 
butter and sugar as for pound cake. Sift the spice, and beat 
the eggs very light. Put in the fruit last, stirring it in gradu- 
ally. It should be well floured. If necessary, add more flour 
after the fruit is in. Butter sheets of paper, and line the inside 
of one large pan, or two smaller ones. Lay in some slices of 
citron, then a layer of the mixture, then of the citron, and so 
on till the pan is full. This cake requires a tolerably hot and' 
steady oven, and will need baking four or five hours, according 
to its thickness. It will be better to let it cool gradually in 
the oven. Ice it when thoroughly cold. 
Scotch Cake,-Stir to a cream a pound of sugar, and three 
quarters of a pound of butter-put in the juice and grated rind 
of a lemon, and a wine glass of brandy. Separate the whites and 
yolks of nine eggs, beat them to a froth, and stir them into the 
cake-then add a pound of sifted flour, and just before it is put 
in the cake pans, a pound of seeded raisins. 
Pounded Cake.-Mix a pound of sugar with three quarters 
of a pound of butter. When worked white, stir in the yolk of 
eight eggs, beaten to a froth, then the whites. Add a pound 
of sifted flour, and mace or nutmeg to the taste. If you wish 
to have your cake particularly nice, stir in, just before you put 
it into the pans, a quarter of a pound of citron, or almonds 
blanched, and powdered fine in rose-water. 
Cup Cakes.-Mix three tea-cups of sugar with one and a 
half of butter. When white, beat three eggs, and stir them 
into the butter and sugar, together with three tea-cups of sifted 
flour, and rose-water or essence of lemon to the taste. Dissolve 
a tea-spoonful of saleratus in a tea-cup of milk, strain it into 
the cake, then add three more tea-cups of sifted flour. Bake 
the cake immediately, either in cups or pans. 
Jumbles.-Stir together, till of a light color, a pound of sugar 
and half the weight of butter-then add eight eggs, beaten to 
a froth, essence of lemon, or rose-water, to the taste, and flour 
to make them sufficiently stiff to roll out. Roll them out in 
ijowdered sugar, about half an inch thick, cut it into strips about 
lalf an inch wide, and four inches long, join the ends together, 
so as to form rings, lay them on flat tins that have been but- 
tered, and bake them in a quick oven. 
New Year's Cookies.-Weigh out a pound of sugar, three 
quarters of a pound of butter-stir them to a cream, then add 
three beaten eggs, a grated nutmeg, two table-spoonfuls of cara- 
way seed, and a pint of flour. Dissolve a tea-spoonful of sal- CAKES, etc. 
61 
eratus in a tea-cup of milk, strain and mix it with half a tea-cup 
of cider, and stir it into the cookies-then add flour to make 
them sufficiently stiff to roll out. Bake them as soon as cut in- 
to cakes, in a quick oven, till a light brown. 
Sugar Cake.-Take half a pound of dried flour, the same 
quantity of fresh butter washed in rose-water, and a quarter of 
a pound of sifted loaf sugar-then mix together the flour and 
sugar-rub in the butter, and add the yolk of an egg beaten 
with a table-spoonful of cream; make it into a paste, roll, and 
cut it into small round cakes, which bake upon a floured tin. 
Queen Cake.-Beat one pound of butter to a cream, with 
some rose-water, one pound of flour dried, one pound of sifted 
sugar-beat all well together-add a few currants washed and 
dried-butter small pans of a size for the purpose, grate sugar 
over them-they are soon baked. They may be done in a 
Dutch oven. 
Almond Cake.-Blanch half a pound of sweet, and three 
ounces of bitter almonds-pound them to a paste in a mortar 
with orange-flower water-add half a pound of sifted loaf su- 
gar, and a little brandy-whisk separately, for half an hour, the 
whites and yolks of twenty eggs, and the yolks to the almonds 
and sugar, and then stir in the whites, and beat them all well 
together. Butter a tin pan, sift bread raspings over it, put the 
cake into it, over the top of which strew sifted loaf sugar. 
Bake it in a quick oven for half or three quarters of an hour. 
Honey Cake.-One pound and a half of dried and sifted 
flour, three quarters of a pound of honey, half a pound -of finely 
pounded loaf sugar, a quarter of a pound of citron, and half an 
ounce of orange-peel cut small, of pounded ginger and cinna- 
mon three quarters of an ounce. Mell the sugar with the hon- 
ey, and mix in the other ingredients ; roll out the paste, and 
cut it into small cakes of any form. 
Bride's Cake.-Take four pounds of fine flour well dried, 
four pounds of fresh butter, two pounds of loaf sugar, pounded 
and sifted fine, a quarter of an ounce of mace, and the same 
quantity of nutmegs; to every pound of flour put eight eggs; 
wash and pick four pounds of currants, and dry them before the 
fire; blanch a pound of sweet almonds, and cut them length- 
ways, very thin, a pound of citron, a pound of candied orange, 
a pound of candied lemon, and half a pint of brandy ; first work 
the butter with your hand to a cream, then beat in your sugar 
a quarter of an hour; beat the whites of your eggs to a very 
strong froth ; mix them with your sugar and butter ; beat the 62 
CAKES, ETC. 
yolks half an hour, at least, and mix them with your cake; 
then put in your flour, mace, and nutmeg ; keep beating it till 
the oven is ready ; put in your brandy, and beat the currants 
and almonds lightly in; tie three sheets of paper round the bot- 
tom of your hoops to keep it from running out; rub it well with 
butter, put in your cake, and the sweetmeats in three lays, with 
cake between every lay ; after it is risen and colored, cover it 
with paper before your oven is stopped up ; it will take three 
hours' baking. 
Cocoanut Cakes.-Take equal weights of grated cocoanut 
and powdered white sugar, (the brown part of the cocoanut 
should be cut off before grating it)-add the whites of eggs 
beaten to a stiff froth, in the proportion of half a dozen to a 
pound each of cocoanut and sugar. There should be just eggs 
enough to wet up the whole stiff. Drop the,mixture on to but- 
tered plates, in parcels of the size of a cent, several inches 
apart. Bake them immediately in a moderately warm oven. 
Savoy Cakes.-Beat eight eggs to a froth-the whites and 
yolks should be beaten separately, thep mixed together, and a 
pound of powdered white sugar stirred in gradually. Beat the 
whole well together, for eight or ten minutes, then add the 
grated rind of a fresh lemon, and half the juice, a pound of sift- 
ed flour, a couple table-spoonfuls of coriander seed. Drop this 
mixture by the large spoonful on to buttered baking plates, sev- 
eral inches apart, sift white sugar over them, and bake them 
immediately in a quick, but not a furiously hot oven. 
Cream Cake.-Sift some double-refined sugar; beat the 
whites of seven or eight eggs ; shake in as many spoonfuls of 
sugar; grate in the rind of a large lemon ; drop the froth on a 
paper, laid on tin, in lumps at a distance; sift a good deal of 
sugar over them ; set them in a moderate oven ; the froth will 
rise ; just colour them ; you may put raspberry jam, and stick 
two bottoms together; put them in a cool oven to dry. 
Superior Sponge Cake.-Take the weight of ten eggs in 
powdered loaf sugar, beat it to a froth with the yolks of twelve 
eggs, put in the grated rind of a fresh lemon, leaving out the 
white part-add half the juice. Beat the whites of twelve 
eggs to a stiff froth, and mix them with the sugar and butter. 
Stir the whole without any cessation for fifteen minutes, then 
stir in gradually the weight of six eggs in sifted flour. As 
soon as the flour is well mixed in, turn the cake into pans 
lined with buttered paper-bake it immediately in a quick, but 
not a furiously hot oven. It will bake in the course of twenty 
minutes. If it bakes too fast, cover it with thick paper. CAKES, ETC. 
63 
A Charlotte Russe.-Boil in half a pint of milk a split va- 
nilla bean till the flavour is extracted. Then strain the milk, 
and when it is cold stir into it the yolks of four beaten eggs, and 
a quarter of a pound of powdered loaf-sugar. Simmer this cus- 
tard five minutes over hot coals, but do not let it come to a 
boil. Then set it away to cool. Having boiled an ounce of the 
best Russian isinglass in a pint of water till it is entirely dis- 
solved and the water reduced to one-half, strain it into the cus- 
tard, stir it hard, and set it aside to get quite cold. 
Whip to a stiff" froth a quart of rich cream, taking it off in 
spoonfuls as you do it, and putting it to drain on an inverted 
sieve. When the custard is quite cold (but not yet set or con- 
gealing,) stir the whipped cream gradually into it. 
Take a circular mould of the shape of a drum, the sides be- 
ing straight. Cut it to fit two round slices from the top and 
bottom of an almond sponge-cake; glaze them with white of 
egg, and lay one on at the bottom of the mould, reserving the 
other for the top. 
Having thus covered the bottom, line the sides of the mould 
with more of the sponge-cake, cut into long squares and glaz- 
ed all over with white of egg. They must be placed so as to 
stand up all round-each wrapping a little over the other so as 
to leave not the smallest vacancy between; and they must be 
at exactly the height of the mould, and trimmed evenly. Then 
fill up with the custard and cream when it is just beginning to 
congeal; and cover the top with the other round slice of cake. 
Set the mould in a tub of pounded ice mixed with coarse salt; 
and let it remain forty minutes, or near an hour. Then turn 
out the Charlotte on a china dish. Have ready an icing, made 
in the usual manner of beaten white of egg and powdered su- 
gar, flavoured with essence of lemon. Spread it smoothly over 
the top of the Charlotte, which when the icing is dry will be 
ready to serve. They are introduced at large parties, aud it is 
usual to have two or four of them. 
A Charlotte Polonaise.-Boil over a slow fire a pint and a 
half of cream. While it is boiling have ready six yolks of eggs, 
beaten up with two table-spoonfuls of powdered arrow-root, or 
fine flour. Stir this gradually into the boiling cream, taking 
care to have it perfectly smooth and free from lumps. Ten 
minutes will suffice for the egg and cream to boil together. 
Thenwlivide the mixture by putting it into two separate sauce- 
pans. 
Then mix with it, in one of the pans, six ounces of chocolate 
scraped fine, two ounces of powdered loaf-sugar, and a quarter 
of a pound of maccaroons, broken up. When it has come to a 
hard boil, take it off, stir it well, pour it into a bowl, and set it 
away to cool. 64 
CAKES, ETC. 
Have ready, for the other saucepan of cream and egg, a doz- 
en bitter almonds, and four ounces of shelled sweet almonds or 
pistachio nuts, all blanched and pounded in a mortar with rose- 
water to a smooth paste, and mixed with an ounce of citron al- 
so pounded. Add four ounces of powdered sugar; and to col- 
or it green, two large spoonfuls of spinach juice that has been 
strained through a sieve. Stir this mixture into the other half 
of the cream, and let it come to a boil. Then put it aside to 
cool. 
Cut a large sponge-cake into slices half an inch thick. Spread 
one slice thickly with the chocolate cream, and cover another 
slice with the almond cream. Do this alternately (piling them 
evenly on a china, dish) till all the ingredients are used up. 
You may arrange it in the original form of the sponge-cake be- 
fore it was cut, or in a pyramid. Have ready the whites of 
six eggs whipped to a stiff froth, with which have been grad- 
ually mixed six ounces of powdered sugar, and twelve drops of 
oil of lemon. With a spoon heap this meringue (as the French 
call it) all over the pile of cake, &c., and then sift powdered su- 
gar over it. Set it in a very slow oven till the outside becomes 
a light brown color. 
Serve it up cold, ornamented according to your taste. 
If you find the chocolate cream too thin, add more macca- 
roons. If the almond cream is too thin, mix in more pounded 
citron. If either of the mixtures is too thick, dilute it. with 
more cream. 
This is superior to a Charlotte Busse. 
Gingerbread.-Rub one pound of butter well into three 
pounds of flour; then add one pound of powdered sugar, one 
pound of molasses, and two ounces of ginger, pounded and sift- 
ed very fine ; then warm a quarter of a pint of cream, and mix 
all together; you may add caraways and sweetmeats it you 
choose ; make it into a stiff paste, and bake it in a slow oven. 
Sponge Gingerbread.-Melt a piece of butter of the size of 
a hen's egg-mix it with a pint of nice molasses, a table-spoon- 
ful of ginger, and a quart of flour. Dissolve a heaping table- 
spoonful of saleratus in half a pint of milk, strain and mix it 
with the rest of the ingredients, add sufficient flour to enable 
you to roll it out easily, roll it out about half an inch thick, and 
bake it on flat tins in a quick oven. Gingerbread this 
manner will be light and spongy if baked quick, and made of 
nice molasses, but it will not keep good so long as hard ginger- 
bread. 
Ginger Snaps.-Melt a quarter of a pound of butter, the 
same quantity of lard-mix them with a quarter of a pound of CAKES FOR BREAKFAST AND TEA. 
65 
brown sugar, a pint of molasses, a couple of table-spoonfuls of 
ginger, and a quart of flour. Dissolve a couple of tea-spoonfuls 
of saleratus in a wine-glass of milk, and strain it into the cake 
-add sufficient flour to enable you to roll it out very thin, cut 
it into small cakes, and bake them in a slow oven. 
Dough Nuts.-A pound and a half of flour, three eggs, half 
a spoonful of pearlash, two ounces of butter, six ounces of su- 
gar, one cup of milk. Spice to your taste, and fry in lard. 
CAKES FOR BREAKFAST AND TEA. 
Buckwheat Cakes.-Mix a quart of buckwheat flour with a 
pint of lukewarm milk, (water will do, but is not as good,) and 
a tea-cup of yeast-set it on a warm place to rise. When light, 
(which will be in the course of eight or ten hours if family yeast 
is used, if brewer's yeast is used they will rise much quicker,) 
add a tea-spoonful of salt-if sour, the same quantity of salera- 
tus dissolved in a little milk, and strained. If they are too thick, 
thin them with cold milk or water. Fry them in just fat 
enough to prevent their sticking to the frying pan. 
Rice Cakes.-Pick and wash half a pint of rice, and boil it very 
soft. Then drain it, and let it get very cold. Sift a pint and a 
half of flour over the pan of rice, and mix in a quarter of a pound 
of butter that has been warmed by the fire, and a salt-spoon- 
ful of salt. Beat five eggs very light, and stir them gradually 
into a quart of milk. Beat the whole very hard, and bake it in 
muffin-rings, or in waffle irons. Send them to table hot, and eat 
them with butter, honey, or molasses. 
You may make these cakes of rice flour instead of mixing to- 
gether whole rice and wheat flour. 
Flannel Cakes.-Put a table-spoonful of butter into a quart 
of milk, and warm them together till the butter has melted ; 
then stir it well, and set it away to cool. Beat five eggs as 
light as possible, and stir them into the milk in turn with three 
pints of sifted flour; add a small tea-spoonful of salt, and a 
large table-spoonful and a half of the best fresh yeast. Set the 
pan of batter near the fire to rise; and if the yeast is good, it 
will be light in three hours. Then bake it on a griddle in the 
manner of buckwheat cakes. Send them to table hot, and cut 
across into four pieces. This batter may be baked in waffle 
irons. If so, send to'tablewith the cakes powdered with white 
sugar and cinnamon. 66 
CAKES EOT BREAKFAST AND TEA. 
Bannock or Indian Meal Cakes-Stir to a cream a pound 
and a quarter of brown sugar, a pound of butter-beat six eggs, 
and mix them with the sugar and butter-add a tea-spoonful 
of cinnamon or ginger-stir in a pound and three quarters of 
white Indian meal, and a quarter of a pound of wheat flour, 
(the meal should be sifted.) Bake it in small cups, and let it 
remain in them till cold. 
Rolls.-AVarm an ounce of butter in half a pint of milk, 
then add a spoonful and a hal£of yeast of small beer, and a little 
salt. Put two pounds of flour into a pan, and put in the above. 
Set it to rise for an hour; knead it well; make it into seven 
rolls, and bake them in a quick oven. 
Hot Short Rolls.-Dry before the fire a sufficient quantity of 
flour to make three penny rolls, or larger if you like; add to it 
an egg well beaten, a little salt, two spoonfuls of yeast, and a 
little warm milk; make into a light dough, let it stand by the 
fire all night. Bake the rolls in a quick oven. 
Rusk.-Melt four ounces of butter in half a pint of new 
milk ; then add to this seven eggs, well beaten, a quarter of a 
pint of yeast, and three ounces of sugar ; put this mixture, by 
degrees, into as much flour as will make an extremely light 
paste, more like batter, and set it to rise before the fire for half 
an hour; then add more flour to make it rather stiffer, but not 
stiff. Work it well, and divide it into small "loaves or cakes, 
about five or six inches wide, and flatten them. When baked 
and cold, slice them the thickness of rusks, and brown them a 
little in the oven. 
Hoe Cakes.-Scald a quart of Indian meal with just water 
enough to make a thick batter. Stir in a couple of tea-spoon- 
fuls of salt and two table-spoonfuls of butter. Turn it into a 
buttered bake pan, and bake it half an hour. 
Muffins.-Mix a quart of wheat flour smoothly with a pin* 
and a half of lukewarm milk, half a tea-cup of yeast, a cou 
pie of beaten eggs, a heaping tea-spoonful of salt, and a coupL 
of table-spoonfuls of lukewarm melted butter. Set the batte 
in a warm place to rise. When light, butter your muffin cups, 
turn in the mixture, and bake the muffins till a light, brown, 
Raised Flour Waffles.-Stir into a quart of flour sufficient 
lukewarm milk to make a thick batter. The milk should be 
stirred in gradually, so as to have it free from lumps. Put in 
a table-spoonful of melted butter, a couple of beaten eggs, a CAKES FOR BREAKFAST AND TEA. 
67 
tea-spoonful of salt, and half a tea-cup of yeast. When risen, 
fill your waffle irons with the batter, bake them on a bed of 
coals. When they have been on the fire between two and 
three minutes, turn the waffle-irons over-when brown on both 
sides, they are sufficiently baked. The waffle-irons should be 
well greased with lard, and very hot, before each one is put in. 
The waffles should be buttered as soon as cooked. 'Serve them 
up with powdered white sugar and cinnamon. 
Quick Waffles.-Mix flour and cold milk together, to make 
u thick batter. To a quart of thfe flour put six beaten eggs, a 
table-spoonful of melted butter, and a tea-spoonful of salt. 
Some cooks add a quarter of a pound of sugar, and half a 
nutmeg. Bake them immediately. 
Rice Waffles.-Take a tea-cup and a half of boiled rice- 
warm it with a pint of milk, mix it smooth, then take it from 
the fire, stir in a pint of cold milk, and a tea-spoonful of salt. 
Beat four eggs, and stir them in, together with sufficient flour 
to make a thick batter. 
Short Cakes.-Dissolve half a pound of fresh butter in as 
much milk as will make a pound and a half of flour into a 
paste, roll it out about a quarter of an inch thick, and cut it in- 
to large round cakes. Do them in a frying-pan, and serve them 
hot. They are eaten with butter. 
Crumpets.-Take three tea-cups of raised dough, and work 
into it, with the hand, half a tea-cup of melted butter, three 
eggs, and milk to render it a thick batter. Turn it into a but- 
tered bake pan-let it remain fifteen minutes, then put on a 
bake-pan heated so as to scorch flour. It will bake in half an 
hour. 
Wafer Cakes.-Mix together half a pound of powdered su- 
gar, and a quarter of a pound of butter-then add to them six 
beaten eggs. Then beat the whole very light-stirring into it 
as much sifted flour as will make a stiff batter, a powdered nut- 
meg, and a tea-spoonful of cinnamon, and eight drops of oil of 
lemon, or a table-spoonful of rose-water. The batter must be 
very smooth when it is done, and without a single lump. Heat 
your wafer iron on both sides by turning it in the fire ; but, do 
not allow it to get too hot. Grease the inside with butter tied 
in a rag, (this must be repeated previous to the baking of every 
cake,) and put in the batter, allowing to each wafer two large 
spoonfuls, taking care not to stir up the batter. Close the iron, 
and when one side is baked, turn it on the other-open it 
sionally to see if the wafer is doing well. They should be col- 68 
COFFEE, TEA, ETC. 
ored of a light brown. Take them out carefully with a knife. 
Strew them with powdered sugar, and roll them up while 
warm, round a smooth stick, withdrawing it when they grow 
cold. They are best the day after they are baked. 
If you are preparing for company, fill up the hollow of the 
wafers with whipped cream, and stop up the two ends with pre- 
served strawberries, or with any other small sweetmeat. 
Milk Toast.-Boil a pint of rich milk, and then take it off, 
and stir into it a quarter of a pound of fresh butter, mixed with 
a small table-spoonful of Hour. Then let it again come to a 
boil. Have ready two deep plates with half a dozen slices of 
toast in each. Pour the milk over them hot, and keep them 
covered till they go to table. Milk toast is generally eaten at 
breakfast. 
COFFEE, TEA, AND OTHER BEVERAGES. 
Coffee -There are several ways of making coffee ; and ev- 
ery housewife generally has her favorite mode. The French 
have decidedly the best fashion, by which they make excellent 
coffee without the aid of eggs, isinglass, or any foreign article 
to settle it. It consists of a sort of tin coffee-pot, with two 
strainers. You remove the first strainer, and pour some boil- 
ing water into the coffee-pot through the second strainer. 
Empty out the water, and put in a sufficient quantity of coffee 
for the family over the under strainer, and press it Hat with a 
little tin machine (which comes with the apparatus). Put in 
the other strainer, and pour in the hot water. The coffee will 
drain through in a few moments, and be perfectly clean, with- 
out any farther trouble. It is singular that this mode of mak- 
ing coffee is not more prevalent in this country. 
Another mode of making Coffee.-Take fresh roasted cof- 
fee, (a quarter of a pound for three persons is the rule, but less 
will do;) allow two table-spoonfuls for each person, grind it 
just before making, put it in a basin and break into it an egg, 
yolk, white, shell, and all. Mix it up with the spoon to the 
consistence of mortar, put warm, not boiling, water in the cof- 
fee pot; let it boil up and break three times; then stand a few 
minutes and it will be as clear as amber, and the egg will give 
it a rich taste. 
Still Another.-Pour hot water into your coffee-pot, and 
then stir in your coffee, a spoonful at a time, allowing three to 
every pint of water; this makes strong coffee. Stir it to pre- COFFEE, TEA, ETC. 
69 
vent the mixture from boiling over as the coffee swells, and to 
force it to combine with the water. This will be done after 
it has boiled gently a few minutes. Then let it stand and boil 
slowly for half an hour; remove it from the fire, and pour in a 
tea-cup of cold water, and set it in the corner to settle. As 
soon as it becomes clear, it is to be poured gently into a clean 
coffee-pot for the table. 
Made in this manner, it may be kept two or three days in sum- 
mer, and a week in winter ; you need only heat it over when 
wanted. 
The grounds and sediment may be boiled over and used 
once for coffee. 
Fish skin is often used to settle coffee, and will answer tol- 
erably well, if rightly prepared. Pull off the skin from a salt- 
ed cod-scrape, wash, and dry it in the oven, after removing 
the bread; then divide it in pieces about an inch square, and 
put it in a bag for use. It will require one bit for every pint of 
water ; put in when you make thg coffee. Several substitutes 
for coffee are used by those who cannot afford the real berry-• 
rye, peas, &c. None of these are very healthy, and certainly 
are not good. The best substitute is toasted crust of bread, but 
it is cheaper to drink water, and, if taken for a little time will 
be as palatable ; or else use 
Cocoa Shells.-These should be soaked over night, then 
boil them in the same water in the morning. They are con- 
siderably nutritious, and allowed to be healthy, and are cheap, 
Chocolate.-To each square of chocolate, scraped off fine, 
and put in the pot, allow a pint (less if you like it strong) of 
water. Stir it while boiling, and let it be uncovered. Let it 
boil about fifteen minutes, or half an hour, then pour in your 
cream or rich milk, and let it boil up. Nutmeg grated over a cup 
of chocolate improves the flavor. 
Tea.-Scald the teapot with boiling water; then put in 
the tea, allowing three tea-spoonfuls to a pint of water-or for 
every two persons. Pour on the water. It must be boiling hot, 
and let the tea steep about ten minutes. 
Black tea is healthier than green. Hyson and Souchong 
mixed together, half and half, is a pleasanter beverage than 
either alone, and safer for those who drink strong tea, than to 
trust themselves wholly with green. 
Common Beer.-Two gallons of water to a large handful of 
hops is the rule. A little fresh-gathered spruce or sweet fern 
makes the beer more agreeable, and you may allow a quart of 
wheat bran to the mixture; then boil it two or three hours. 70 
COFFEE, TEA, ETC. 
Strain it through a sieve, and stir in, while the liquor is hot, 
a lea-cup of molasses to every gallon. Let it stand till luke- 
warm, pour it into a clean barrel, and add good yeast, a pint, 
if the barrel is nearly full; shake it well together ; it will be 
fit for use the next day. 
Spruce Beer.-Allow an ounce of hops and a spoonful of 
ginger to a gallon of water. When well boiled, strain it, and 
put in a pint of molasses, and half an ounce or less of the essence 
of spruce; when cool, add a tea-cup of yeast, and put into a 
clean tight cask and let it ferment for a day or two, then bot- 
tle it for use. You can boil the sprigs of spruce fir in room of 
the essence. 
Ginger Beer quickly made.-A gallon of boiling water is 
poured over three quarters of a pound of loaf sugar, one ounce 
of ginger, and the peel of one lemon ; when milk-warm, the 
juice of the lemon and a spoonful of yeast are added. It should 
be made in the evening, and bottled next morning, in stone bot- 
tles, and the cork tied down with twine. 
Good brown sugar will answer, and the lemon may be omit- 
ted, if cheapness is required. 
Lemonade.-Three lemons to a pint of water, makes strong 
lemonade; sweeten to your taste. 
This is the best beverage for parties: cool, refreshing, pleas- 
ant and salubrious. 
Orangeade.-Roll and press the juice from the oranges in 
the same way as from lemons. It requires less sugar than lem- 
onade. The water must be pure and cold, and then there can 
be nothing more delicious than these two kinds of drink. 
Currant Wine.-Break and squeeze the currants, put three 
pounds and a half of sugar to two quarts of juice and two 
quarts of water. Put in a keg or barrel. Do not close the 
bung tight for three or four days, that the air may escape while 
it is fermenting. After it is done fermenting close it up tight. 
Where raspberries are plentv, it is a great improvement to use 
half raspberry juice, and half currant juice. Brandy is unne- 
cessary when the above-mentioned proportions are observed. It 
should not be used under a year or two. Age improves it. 
Raspberry Shrub.-Raspberry shrub mixed with water is a 
pure, delicious drink for summer ; and in a country where rasp- 
berries are abundant, it is good economy to make it answer in- 
stead of Port and Catalonia wine. Put raspberries in a pan, 
and scarcely cover them with strong vinegar. Add a pint of BUTTER AND CHEESE. 
71 
sugar to a pint of juice ; (of this you can judge by first trying 
your pan to see how much it holds ;) scald it, skim it, and bot- 
tle it when cold. 
Cheap Substitute for a Water Filter.-Lay a thick bed 
of pounded charcoal at the bottom of a large common earthen 
flower-pot; over this lay a bed of fine sand, about four inches 
thick. 
A bit of quick lime thrown into a water-cask is useful in pu- 
rifying the water. Agitating the water and exposing it to the 
air, will both soften it and help to keep it fresh. Strain muddy 
water through a fine sieve in which a cloth and spunge, or 
layer of fine sand or charcoal, is placed. 
TO MAKE BUTTER. 
The milk-pans should be scalded every day. After the milk 
has stood twenty-four hours skim off the cream, and deposite 
it in a large earthern jar kept closely covered. Stir up the 
cream with a stick every day to prevent the skin from gather- 
ing. Butter of only two or three days is best. Strain the cream 
from the jar into the churn and put on the lid. In warm wea- 
ther move the handle slowly, or the butter will be too soft. 
When the handle moves with great difficulty the butter has 
come. Take it out with a wooden ladle and squeeze out the 
remains of milk. Add a little salt and work it well. Set it 
in a cool place for three hours, then work it again. Wash it in 
cold water and put it away for use. 
To cure Butter in the best manner.-The following re- 
ceipt is from " The Housewife's Manual," a work said to have 
been prepared by Sir Walter Scott. 
Having washed and beaten the butter free from buttermilk, 
work it quickly up, allowing a scanty half ounce of fine salt 
to the pound. Let the butter lie for twenty-four hours, or more ; 
then for every pound allow a half ounce of the following mix- 
ture :-Take four ounces of salt, two of loaf sugar, and a quar- 
ter of an ounce of saltpetre. Beat them all well together, and 
work the mixture thoroughly into the butter ; then pack it 
down in jars or tubs. Instead of strewing a layer of salt on the 
top of the butter, which makes the first slice unfit for use, place 
a layer of the above mixture in folds of thin muslin, stitch it 72 
lossely and lay this neatly over the top, which will effectually, 
preserve it. 
BREAD AND YEAST. 
TO MAKE CHEESE. 
Skim milk does not make good cheese. Take fresh milk and 
heat it to 90° before you put in the rennet. Three quarts of 
milk yields about a pound of cheese. Allow a quart of luke- 
warm water and a table spoonful of salt to a piece of rennet 
about the size of your hand. The rennet must soak all night 
before it is fit for use. 
To make a very good cheese, take three buckets of milk 
warm from the cow, and strain it immediately into a large tub 
or kettle. Stir into it half a tea-cupful of infusion of rennet or 
rennet-water; and having covered it, set it in a warm place for 
about half an hour, or till it becomes a firm curd. Cut the curd 
into squares with a large knife, or rather with a wooden slit- 
ting dish, and let it stand about fifteen minutes. Then break 
it up fine with your hands, and let it stand a quarter of an hour 
longer. Then pour off from the top as much of the whey as 
you can ; tie up the curd in a linen cloth or bag, and hang it up 
to drain out the remainder of the whey, setting a pan under it 
to catch the droppings. After all the whey is drained out, put 
the curd into the cheese-tray, and cut it again into slices; chop 
it coarse; put a cloth about it; place it in the cheese-hoop or 
mould, and set it in the screw press for half an hour, pressing 
it hard. Then take it out, chop the curd very fine ; add salt to 
your taste, and put it again into the cheese-hoop, with a cloth 
about it, and press it again. You must always wet the cloth 
all over to prevent its sticking to the cheese, and tearing the 
surface. Let it remain in the press till next morning, when you 
must take it out and turn it; then wrap it in a wet cloth and 
replace it in the press, where it must remain all day. On the 
following morning again take out the cheese; turn it, renew 
the cloth, and put it again into the press. Three days' press- 
ing will be sufficient. 
BREAD AND YEAST. 
In summer bread should be mixed with cold water. In 
damp weather the water should be tepid, and in cold weather 
quite warm. If the yeast is new, a small quantity will make BREAD AND YEAST. 
73 
the bread rise. In the country yeast cakes are found very con- 
venient, but they seldom make the bread as good as fresh lively 
yeast. 
Bread.-Mix into six pounds of sifted flour one ounce of salt, 
nearly half a pint of fresh sweet yeast as it comes from the 
brewery, and a sufficient quantity of warmed milk to make the 
whole into a stiff dough ; work and knead it well upon a paste- 
board, on which a little flour has been strewed, for fifteen 
or twenty minutes, then put it into a deep pan, cover it with a 
warmed towel, set it before the fire, and let it rise for an hour 
and a half, or perhaps two hours ; cut off a piece of this sponge 
or dough ; knead it well for eight or ten minutes, together with 
flour merely sufficient to keep it from adhering to the board; 
put it into small tins, filling them three-quarters full; dent the 
rolls all round with a knife, and let them stand a few minutes 
before putting them into the oven. The remainder of the 
dough must then be worked up for loaves, and baked either in 
or out of a shape. 
Bread, French.-Take half a bushel (or six pounds) of flour, 
put it on the slab, make a hole in the centre, in which put two 
ounces of yeast; make your dough with warm water, to about 
a consistency; work it up well, adding two ounces of salt, dis- 
solved in a little warm water; cover, and set it in a warm 
place to rise ; on this part of the operation depends the quality 
of the bread. Having left the dough one or two hours, accord- 
ing to the season, knead it again, and leave it as before, for two 
hours. In the meanwhile, heat the oven, divide the dough into 
eight equal parts, of which form as many loaves, into any shape 
you please; put them into the oven as quickly as possible. 
As soon as they are done, rub the crusts with a little butter, 
which will give it a fine yellow color. 
Brown, or Dyspepsia Bread.-Take six quarts of wheat 
meal, rather coarsely ground, one tea-cup of good yeast, and 
half a tea-cup of molasses, mix these with a pint of milk-warm 
water and a tea-spoonful of saleratus. Make a hole in the flour 
and stir this mixture in the middle of the meal till it is like 
batter. Then proceed as with fine flour bread. Make the 
dough when sufficiently light into four loaves, which will 
weigh two pounds per loaf when baked. It requires a hotter 
oven than fine flour bread, and must bake about an hour and a 
half. 
Rye and Indian Bread.-There are many different propor- 
tions in the mixing of this bread. Some put one-third Indian 74 
with two of rye ; others like one-third rye and two of Indian; 
others prefer it half and half. 
If you use the largest proportion of rye meal, make your 
dough stiff, so that it will mould into loaves ; when it is two- 
thirds Indian, it should be softer and baked in deep earthen 
or tin pans after the following rules. 
Take/our quarts of sifted Indian meal: put it into a glazed 
earthen pan, sprinkle over it a table-spoonful of fine salt; pour 
over it about two quarts of boiling water, stir and work it till 
every part of the meal is thoroughly wet; Indian meal absorbs 
a greater quantity of water. When it is about milk-warm, 
work in two quarts of rye meal, half a pint of lively yeast, 
mixed with a pint of warm water; add more warm water if 
needed. Work the mixture well with your hands: it should 
be stiff, but not firm as flour dough. Have ready a large, deep, 
well buttered pan; put in the dough, and smooth the top by 
putting your hand in warm water, and then patting down the 
loaf. Set this to rise in a warm place in the winter; in the 
summer it should not be put by the fire. When it begins to 
crack on the top, which will usually be in about an hour or an 
hour and a half, put it into a well heated oven, and bake it 
three or four hours. It is better to let it stand in the oven all 
night, unless the weather is warm. Indian meal requires to 
be well cooked. The loaf will weigh between seven and 
eight pounds. 
Another method is as follows:-Sift two quarts of rye, and 
two quarts of Indian meal, and mix them well together. Boil 
three pints of milk; pour it boiling hot upon the meal; add 
two tea-spoonfuls of salt, and stir the whole very hard. Let it 
stand till it becomes of only a lukewarm heat, and then stir in 
half a pint of good fresh yeast; if from the brewery and quite 
fresh, a smaller quantity will suffice. Knead the mixture into 
a stiff dough, and set it to rise in a pan. Cover it with a thick 
cloth that has been previously warmed, and set it near the fire. 
When it is quite light, and has cracked all over the top, make 
it into two loaves, put them into a moderate oven, and bake 
them two hours and a half. 
To Make Excellent Bread without Yeast.-Scald about 
two handfuls of Indian meal, into which put a little salt, and 
as much cold water as will make it rather warmer than new 
milk; then stir in wheat flour, till it is as thick as a family 
pudding, and set it down by the fire to rise. In about half an 
hour it genially grows thin ; you may sprinkle a little fresh 
flour op if e top, and mind to turn the pot round, that it may not 
bake t'/n j side of it. In three or four hours, if you mind the 
above cJ.ections, it will rise and ferment as if you had set it 
BREAD AND YEAST. PREPARATIONS FOR THE SICK. 
75 
with hop yeast; when it does, make it up in soft dough, flour 
a pan, put in your bread, set it before the fire, covered up, turn 
it round to make it equally warm, and in about half an hour it 
will be light enough to bake. It suits best to bake in a Dutch 
oven, as it should be put into the oven as soon as it is light. 
Common Yeast.-Put a large handful of hops into two quarts 
of boiling'water, which must then be set on the fire again, and 
boiled twenty minutes with the hops. Have ready in a pan 
three pints of sifted flour; strain the liquid, and pour half of it on 
the flour. Let the other half stand till it becomes cool, and 
then mix it gradually into the pan with the flour, &c. Then 
stir into it half a pint of good strong yeast, fresh from the 
brewery if possible; if not, use some that was left of the last 
making. You may increase the strength by stirring into your 
yeast before you bottle it, four or five large tea-spoonfuls of 
brown sugar, or as many table-spoonfuls of molasses. 
Put it into clean bottles, and cork them loosely till the fer- 
mentation is over. Next morning put in the corks tightly, and 
set the bottles in a cold place. When you are going to bottle 
the yeast it will be an improvement to place two or three rai- 
sins at the bottom of each bottle. It is best to make yeast very 
frequently ; as, with every precaution, it will scarcely keep 
good a week, even cold in weather. 
PREPARATIONS FOR THE SICK. 
Chicken Jelly.-Take a large chicken, cut it up into very 
small pieces, bruise the bones, and put the whole into a stone 
jar with a cover that will make it water tight. Set the jar in 
a large kettle of boiling water, and keep it boiling for three 
hours. Then strain off the liquid, and season it slightly with 
salt, pepper, and mace; or with loaf-sugar and lemon juice, ac- 
cording to the taste of the person for whom it is intended. 
Return the fragments of the chicken to the jar, and set it 
again in a kettle of boiling water. You will find that you can 
collect nearly as much jelly by the second boiling. 
This jelly may be made of an old fowl. 
Bread Jelly.-Measure a quart of boiling water, and set it 
away to get cold. Take one-third of a six cent loaf of bread, 
slice it, pare off the crust, and toast the crumb nicely of a light 76 
preparations for the sick. 
brown. Then put it into the boiled water, set it on hot coals 
in a covered pan, and boil it gently, till you find by putting 
some in a spoon to cool, that the liquid has become a jelly. 
Strain it through a thin cloth, and set it away for use. When 
it is to be taken, warm a tea-cupful, sweeten it with sugar, and 
add a little grated lemon-peel. 
Arrow Root Jelly.-Mix three table-spoonfuls of arrow 
root powder in a tea-cup of water till quite smooth; cover it, 
and let it stand a quarter of an hour. Pul the yellow peel of a 
lemon into a skillet with a pint of water, and let it boil till re- 
duced to one half. Then take out the lemon-peel, and pour in 
the dissolved arrow-root, (while the water is still boiling) ; add 
sufficient white sugar to sweeten it well, and let it boil togeth- 
er for five or six minutes. 
Panada.-Boil some pieces of stale bread in a sufficient quan- 
tity of cold water to cover them, with a little cinnamon, lemon- 
peel, and caraways: when the bread is quite soft, press out all 
the water, and beat up the bread with a small piece of butter, 
a little milk, and sugar to the taste; a little spice may be add- 
ed. 
Sago.-Let it soak for an hour in cold water, to take off the 
earthy taste ; pour that off, and wash it well; then add more 
water, and simmer gently until the berries are clear, with lem- 
on peel and spice. Add wine and sugar according to taste, and 
boil all up together. - 
Tapioca Jelly.-Take four table-spoonfuls of tapioca-rinse 
it thoroughly, then soak it five hours, in cold water enough to 
cover it. Set a pint of cold water on the fire-when it boils, 
mash and stir up the tapioca that is in water, and mix it with 
the boiling water. Let the whole simmer gently, with a stick 
of cinnamon or mace. When thick and clear, mix a couple of 
table-spoonfuls of white sugar, with half a table-spoonful of lem- 
on-juice, and half a glass of white wine-stir it into the jelly- 
if not sweet enough, add more sugar, and turn the jelly into 
cups. 
Calves' Feet Broth.-Boil three feet in four quarts of water, 
with a little salt; it should boil up first, and then simmer, till 
the liquor is wasted one-half: strain and put it by. This may 
be warmed, (the fat having been taken off,) a tea-cupful at a 
time, with either white or port wine, and is very nourishing for 
an invalid. PREPARATIONS FOR THE SICK. 
77 
Or, The feet may be boiled with two ounces of lean veal, 
the same of beef, a slice or two of bread, a blade or two of mace, 
a little salt and nutmeg, in about four quarts of water: when 
well boiled, strain it, and take off the fat. 
Flax-seed Lemonade.-To a large table-spoonful of flax-seed 
allow a tumbler and a half of cold water. Boil them together 
till the liquid becomes very sticky. Then strain it hot over a 
quarter of a pound of pulverised sugar candy, and an ounce of pul- 
verised gum arabic. Stir till quite dissolved, and squeeze into 
it the juice of a lemon. 
This mixture has frequently been found an efficacious reme- 
dy for a cold; taking a wine-glass of it as often as the cough 
is troublesome. 
Cocoa.-Put into a sauce-pan two ounces of good cocoa (the 
chocolate nut before it is ground) and one quart of water. Cov- 
er it, and as soon as it has come to a boil, set it on coals by the 
side of the fire, to simmer for an hour or more. Take it hot 
with dry toast. 
Barley Water.-Wash clean some barley, (either pearl or 
common,) and to two ounces of barley allow a quart of water. 
Put it into a sauce-pan, adding, if you choose, an equal quanti- 
ty of stoned raisins; or some lemon-peel and sugar; or some 
liquorice root cut up. Let it boil slowly till the liquid is re- 
duced one half. Then strain it off, and sweeten it. 
Ground Rice Milk.-Mix m a bowl two table-spoonfuls of 
ground rice, with sufficient milk to make a thin batter. Then 
stir it gradually into a pint of milk and boil it with sugar, le- 
mon-peel. or nutmeg. 
Beef Tea.-Cut a pound of the lean of fresh juicy beef into 
small thin slices, and sprinkle them with a very little salt. Put 
the meat into a wide-mouthed glass or stone jar closely corked, 
and set it in a kettle or pan of water, which must be made to 
boil, and kept boiling hard round the jar for an hour or more. 
Then take out the jar and strain the essence of the beef into a 
bowl. Chicken tea may be made in the same manner. 
Mutton Broth.-Cut off all the fat from a loin of mutton, 
and to each pound of the lean allow a quart of water. Season 
it with a little salt and some shred parsley, and put in some 
large pieces of the crust of bread. Boil it slowly for two or 
three hours, skimming it carefully. Beef, veal, or chicken 
broth may be made in the same manner. Vegetables may be 
added if approved. Also barley or rice. 78 
PREPARATIONS FOR THE SICK. 
Vegetable Soup.-Take a white onion, a turnip, a pared po- 
tatoe, and a head of celery, or a large tea-spoonful of celery- 
seed. Put the vegetables whole into a quart of water, adding 
a little salt, and boil it slowly till reduced to a pint. Make a 
slice of nice toast; lay it in the bottom of a bowl, and strain 
the soup over it. 
Wine Whey.-Stir into a pint of boiling milk a couple of 
glasses of wine. Let it boil a minute, then take it from the 
fire, and let it remain till the curd has settled; then turn off the 
whey, and sweeten it with white sugar. 
Toast Water.-Pare the crust off a thin slice of stale bread, 
toast it brown upon both sides, doing it equally and slowly, 
that it may harden without being burnt; put it into a jug, and 
pour upon it boiling water; cover the jug with a saucer, and 
set it in a cool 
Rice Gruel.-Put a large spoonful of unground rice into six 
gills of boiling water, with a stick of cinnamon or mace. 
Strain it when boiled soft, and add half a pint of new milk; 
put in a tea-spoonful of salt, and boil it a few minutes longer. 
If you wish to make the gruel of rice Hour, mix a table-spoon- 
ful of it, smoothly, with three of cold water, and stir it into a 
quart of boiling water. Let it boil five or six minutes, stirring 
it constantly. Season it with salt, a little butter, and add, if 
you like, nutmeg and white sugar. 
Water Gruel.-Mix a couple of table-spoonfuls of Indian 
meal with one of wheat flour, and sufficient cold water to make 
a thick batter. If the gruel is liked thick, stir it into a pint of 
boiling water-if liked thin, more water will be necessary. 
Season the gruel with salt, and let it boil six or eight minutes, 
stirring it frequently-then take it from the fire, put in a piece 
of butter, of the size of a walnut, and pepper to the taste. 
Turn it on toasted bread, cut in small pieces. 
Caudle.-Make rice or water gruel, as above-then strain 
it, and add half a wine glass of ale, wine, or brandy. Sweeten 
it with loaf sugar, and grate in a little nutmeg. 
Molasses Posset.-Put into a saucepan a pint of the best 
West India molasses, a tea-spoonful of powdered white ginger, 
and a quarter of a pound of fresh butter. Set it on hot coals, 
and simmer it slowly for half an hour, stirring it frequently. 
Do not let it come to a boil. Then stir in the juice of two 
lemons, or two table-spoonfuls of vinegar; cover the pan, and PREPARATIONS FOR THE SICK. 
79 
let it stand by the fire five minutes longer. This is good for a 
cold. Some of it may be taken warm at once, and the re- 
mainder kept at hand for occasional use. 
Wine Posset.-Boil some slices of white bread in a pint of 
milk; when soft take it off the fire, and grate in some nutmeg 
and a little sugar ; pour it out, put half a pint of sweet wine 
into it by degrees, and serve it with toasted bread. 
Balm, Mint, and other Teas.-These are simple infusions, 
the strength of which can only be regulated by the taste. They 
are made by putting either the fresh or the dried plants into 
boiling water in a covered vessel, which should be placed near 
the fire for an hour. The young shoots both of balm and of 
mint are to be preferred, on account of their strong aromatic 
qualities. These infusions may be drunk freely in feverish and 
in various other complaints, in which diluents are recommend- 
ed. Mint tea, made with the fresh leaves, is useful in allay- 
ing nausea and vomiting. 
Eel Broth.-Set a pound of small eels over the fire with six 
pints of water, some parsley, onion, and a few peppercorns; 
simmer till the broth is good, then strain it off, and add salt. 
The above quantity should be reduced by simmering to three 
pints. 
Bread Soup.-Boil some pieces of bread crust in a quart of 
water with a small piece of butter, beat it up with a spoon, 
and keep it boiling till the bread and water be well mixed; 
then add a little salt. 
Sippets.-On a very hot plate lay some sippets of bread, and 
pour some beef, mutton, or veal-gravy on them; then sprinkle 
a little salt over them. 
Mulled Wine.-Boil a pint of wine with nutmeg, cloves, 
and sugar, serve it with slices of toasted bread; or, beat up the 
yolks of four eggs with a little cold wine, and mix them care- 
fully with the hot wine, pour it backwards and forwards till it 
looks fine, heat it again over the fire till it is tolerably thick, 
pour it backwards and forwards, and serve with toasted bread 
as above. 
Or,-Boil some spice in a little water till the flavor is ex- 
tracted, then add a pint of port wine, with some sugar and 
nutmeg. 80 
HOUSEHOLD HINTS; 
OR, USEFUL MISCELLANEOUS ITEMS. 
The Art of Carving.-In carving, your knife should be 
light and sharp, and it should be firmly grasped, although in 
using it strength is not so essential as skill, particularly if the 
butcher has properly divided the bones of such joints as the 
neck, loin, and breast of veal or of mutton. 
The dish should not be far from the carver; for when it is 
too distant, by occasioning the arms to be too much extended, it 
gives an awkward appearance to the person, and renders the 
task more difficult. 
Fish requires very little carving; it should be carefully helped 
with a fish-slice, which not being sharp, prevents the flakes 
from being broken, and in salmon and cod these are large and 
add much to their beauty. 
To carve a turkey, fix the fork firmly on one side of the thin 
bone that rises in the centre of the breast; the fork should be 
placed parallel with the bone, and as close to it as possible. Cut 
the meat from the breast lengthwise, in slices of about half an 
inch in thickness. Then turn the turkey upon the side, nearest 
you, and cut off the leg and wing; when the knife is passed 
between the limbs and the body, and pressed outward, the joint 
will be easily perceived. Then turn the turkey on the other 
side, and cut off the leg and wing. Separate the drum-sticks 
from the leg bones, and the pinions from the wings ; it is hardly 
possible to mistake the joint. Cut the stuffing in thin slices, 
lengthwise. Take off the neck-bones, which are two triangular 
bones on each side of the breast; this is done by passing the 
knife from the back under the blade part of each neck-bone, 
until it reaches the end; by raising the knife the other branch 
will easily crack off. Separate the carcass from the back by 
passing the knife lengthwise from the neck downward. Turn 
the back upwards and lay the edge of the knife across the back- 
bone, about midway between the legs and wings; at the same 
moment, place the fork within the lower part of the turkey, 
and lift it up; this will make the back-bone crack at the knife. 
The croup, or lower part of the back, being cut off, put it on 
the plate, with the rump from you, and split off the side-bones, 
by forcing the knife through from the rump to the other end. HOUSEHOLD HINTS. 
81 
The choicest parts of a turkey are the side-bones, the breast, 
and the thigh-bones. The breast and wings are called light 
meat ; the thigh-bones and side-bones dark meat. When a 
person declines expressing a preference, it is polite to help to 
both kinds. 
A goose is carved nearly as a turkey, only the breast should 
be cut in slices narrow and nearly square, instead of broad, 
like that of a turkey; and before passing the knife to separate 
the legs and wings, the fork is to be placed in the small end of 
the leg-bone or pinion, and the part pressed close to the body, 
when the separation will be easy. Takeoff the merry-thought, 
the neck-bones, and separate the leg-bones from the legs, and 
the pinions from the wings. The best parts are the breast, the 
thigh-bones, and the fleshy parts of the wings. 
A sirloin of beef should be managed thus: Place the curving 
bone downward upon the dish. Cut the outside lengthwise, 
separating each slice from the chine-bone, with the point of the 
knife. Some people cut through at the chine, slip the knife 
under, and cut the meat out in one mass, which they after- 
ward cut in slices; but this is not the best or the most proper 
way. The tender loin is on the inside; it is to be cut cross- 
wise. 
A saddle of mutton is the two loins together, and the back- 
bone running down the middle to the tail. Slices are to be cut 
out parallel to the back-bone on either side. 
In a leg of mutton, the knife is to be entered in the thick 
fleshy part, as near the shank as will give a good slice. Cut 
towards the large end, and always to the bone. 
A fillet of veal is the thick part of the leg, and is to be cut 
smooth, round and close to the bone. Some prefer the outside 
piece. A little fat cut from the skirt is to be served to each 
plate. 
In carving a pig, if the pig be whole, cut off the head, and 
split it in halves along the back-bone. Separate the shoulders 
and legs by passing the knife under them in a circular direction. 
The best parts are the triangular piece of the neck, the ribs, 
legs and shoulders. 
How and Where to Keep Things.-Crusts and bits of bread 
should be kept in an earthen pot, closely covered in a dry cool 
place. Keep fresh lard and suet in tin vessels. Keep salt pork 
fat in glazed earthen ware. Keep yeast in wood or earthen. 
Keep preserves and jellies in glass, or china, or stone ware. 
Keep salt in a dry place. Keep meal in a cool dry place. Keep 
ice in the cellar, wrapped in flannel. Keep vinega in wood or 
glas. 82 
HOUSEHOLD HINTS. 
Washing.-In all large " washes," the linen and especially 
cotton stockings, should be put to soak over night; both soap 
and labor are thus saved. You should always provide your 
washers with little wooden bowls to throw their soap into, 
which will prevent their letting it stand in the water, wasting; 
make also a proper flannel "blue bag," and let it be a rule that 
this and the bowls shall be delivered up after the wash, that 
they may be set aside in readiness for another occasion. 
Mend clothes before washing, except stockings; these can 
best be darned when clean. 
Flannels should be washed in clean hot suds in which a lit- 
tle blueing has been mingled ; do not rinse them. Woollens of 
all kinds should be washed in hot suds. 
Soft Water is indispensable to the washerwoman; rain, or 
river water, is the best. If you have good water, do not use 
soda ; it gives a yellowish tinge to the clothes. Ifxyou buy 
your soap, it is most economical to use hard soap for washing 
clothes, and soft soap for floors, &c. 
To wash colored dresses, turn the inner side out, and wash 
them in cold water, in which a little boiled soap is well 
mixed ; rinse them well in clean cold water, and the last time 
with a little salt in the water, and dry them in the shade. 
They should be'washed and dried with as much expedition as 
possible. 
Isinglass is a most delicate starch for muslins. When boiling 
common starch, sprinkle in a little fine salt; it will prevent its 
sticking. 
Mildew Stains are very difficult to remove from linen. The 
most effectual way is to rub soap on the spots, then chalk, and 
bleach the garment in the hot sun. 
Ink and Iron Mould may be taken out by wetting the spots 
in milk, then covering them with common salt. It should be 
done before the garments have been washed. Another way to 
take out ink is to dip it in melted tallow. For fine, delicate 
articles, this is the best way. 
For fruit and wine stains, mix two tea-spoonfuls of water and 
one of spirit of salt, and let the stained part lie in this for two 
minutes; then rinse in cold water. Or wet the stain with 
hartshorn. 
To clean a carpet, shake and beat it well; lay it upon the 
floor, and tack it firmly ; then with a clean flannel wash it 
over with one quart of bullock's gall, mixed with three quarts 
of soft cold water, and rub it off with a clean flannel or house 
cloth. Any particular dirty spot should be rubbed with pure 
gall. 
Directions for Washing Calicoes.-Calico clothes, before 
they are put in water, should have the grease spots rubbed out, HOUSEHOLD HINTS. 
83 
as they cannot be seen when the whole of the garment is wet. 
They should never be washed in very hot soapsuds ; that which 
is mildly warm will cleanse them quite as well, and will not 
extract the colors so much. Soft soap should never be used for 
calicoes, excepting for the various shades of yellow, which 
look the best washed with soft soap, and not rinsed in fair wa- 
ter. Other colors should be rinsed in fair water, and dried in 
the shade. When calicoes incline to fade, the colors can be 
set by washing them in lukewarm water, with beef's gall, in 
the proportion of a tea-cup full to four or five gallons of water. 
Rinse them in fair water-no soap is necessary, without the 
clothes are very dirty. If so, wash them in lukewarm suds, 
after they have been first rubbed out in beef's gall water. The 
beef's gall can be kept several months, by squeezing it out of 
the skin in which it is enclosed, adding salt to it, and bottled 
and corked tight. The water that potatoes has been boiled in 
is an excellent thing to wash black calicoes in. When there 
are many black garments to wash in a family, it is a good plan 
to save, during the week, all the water in which potatoes are 
boiled. The following method is said to set the colors of cali- 
coes so that they will not fade by subsequent washing: Infuse 
three gills of salt in four quarts of boiling water; put in the 
calicoes, (which should be perfectly clean; if not so the dirt 
will be set.) Let the calicoes remain in till the water is cold. 
I have never seen this tried ; but I think it not improbable that 
it may be an excellent way to set the colors, as rinsing cali- 
coes in cold salt and water serves to set the colors, particularly 
of black, blue, and green colors. A little vinegar in the rinsing 
water of pink, red and green calicoes, is good to brighten the 
colors, and keep them from mixing. All kinds of calicoes, 
but black, look better for starching, but black calicoes will not 
look clear if starched. On this account potatoe-water is an ex- 
cellent thing to wash them in, if boiled down to a thick consis- 
tence, as it stiffens them without showing. 
Directions for Washing White Cotton Clothes.-Table 
cloths, or any white clothes that have coffee or fruit stains on 
them, before being put into soap-suds, should have boiling 
water turned on them, and remain in it till the water is cold- 
the spots should be then rubbed out in it. If they are put into 
soap-suds with the stains in, they will be set by it, so that no 
subsequent washing will remove them. Table cloths will be 
less likely to get stained up, if they are always rinsed in thin 
starch water, as it tends to keep coffee and fruit from sinking 
into the texture of the cloth. White clothes that are very dirty, 
will come clean easily if put into strong, cool suds, and hung on 
the fire the night previous to the day in which they are to be 
washed. If they get to boiling, it will not do them any harm, 84 
HOUSEHOLD HINTS. 
provided the suds are cool when they are put in ; if it is hot at 
first, it will set the dirt in. The following method of washing 
clothes is a saving of a great deal of labor. Soak the clothes in 
lukewarm soap-suds; if they are quite dirty, soak them over 
night. To every three pails of water put a pint of soft soap, 
and a table-spoonful of the salts of soda. Heat it till mildly 
warm, then put in the clothes without any rubbing, and boil 
them an hour. Drain the suds out of them as much as possible, 
as it is bad for the hands; then add water till cool enough for 
the hands. The dirt will be loose, so that they will require 
but a little rubbing. Rince them thoroughly in clear water, 
then in indigo water. The soda can be procured cheap, by 
purchasing it in large quantities-soda is an excellent thing to 
soften hard water. The soda suds will not do to wash calicoes 
in. It is a good plan to save your suds, after washing, to 
water your garden, if you have one, or to harden cellars and 
yards, when sandy. 
Directions for Washing Woollens.-If you do not wish 
to have white flannels shrink when washed, make a good suds 
of hard soap, and wash the flannels in it, without rubbing any 
soap on them; rub them out in another suds, then wring them 
out of it, and pul them in a clean tub, and turn on sufficient 
boiling water to cover them, and let them remain till the water 
is cold. A little indigo in the boiling water makes the flannels 
look nicer. If you wish to have your white flannels shrink, so 
as to have them thick, wash them in soft soap-suds, and rinse 
them in cold water. Colored woollens that incline to fade, 
should be washed with beef's gall and warm water before they 
are put into soap-suds. Colored pantaloons look very well 
washed with beef's gall and fair warm water, and pressed on 
the wrong side while damp. „ 
Starch.-To makegood flourstarch, mix flour gradually with 
cold water, so that it may be free from lumps. Stir in cold wa- 
ter till it will pour easily; then stir it into a pot of boiling wa- 
ter, and let it boil five or six minutes, stirring it frequently. 
A tallow or spermaceti candle, stirred round in the starch sev- 
eral times, will make it smoother-strain it through a thick 
cloth. Starch made in this manner will answer for cotton and 
linen very well. Some people do not boil their starch, but 
merely turn boiling water on the mixed flour and water, but it 
does not make the clothes look nice. Poland starch is made in 
the same manner as wheat starch. When rice is boiled in a 
pot without being tied up in a bag, the water in which it is 
boiled is as good as Poland starch for clear-starching muslins, if 
boiled to a thick consistency after it is turned off- from the boil- 
ed rice, and then strained. Muslins, to look clear, should be HOUSEHOLD HINTS. 
85 
starched, and clapped dry, while the starch is hot, then folded 
in a very damp cloth, and suffered to remain in it till they be- 
come quite damp, before ironing them. If muslins are sprinkled, 
they are apt to look spotted. Garments that are not worn, when 
laid by, should not be starched, as it rots them when not expos- 
ed to the air. 
Directions for Cleaning Silk Goods.-When silk cushions, 
or silk coverings to furniture, become dingy, rub dry bran on them 
gently, with a woollen cloth, till clean. Remove grease spots 
and stains as in direction. Silk garments should have the spots 
extracted before being washed-use hard soap for all colors but 
yellow, for which soft soap is the best. Put the soap into hot 
water, beat it till it is perfectly dissolved, then add sufficient 
cold water to make it just lukewarm. Put in the silks, and 
rub them in it till clean; take them out without wringing, and 
rinse them in fair lukewarm water. Rinse it in another wa- 
ter, and for bright yellows, crimsons, and maroons, add sulph- 
uric acid enough to the water to give it an acid taste, before 
rinsing the garment in it. To restore the colors of the dif- 
ferent shades of pink, put in the second rinsing water a little 
vinegar or lemon-juice. For scarlet, use a solution of tin; for 
blues, purples, and their shades, use pearl-ash; and for olive- 
greens, dissolve verdigris in the rinsing water--fawn and browns 
should be rinsed in pure water. Dip the silks up and down in 
the rinsing water ; take them out of it without wringing, and 
dry them in the shade. Fold them up while damp; let them 
remain to have the dampness strike through all parts of them 
alike, then put them in a mangle-if you have not one, iron 
them on the wrong side, with an iron just hot enough to smooth 
them. A little isinglass or gum arabic, dissolvedin the rinsing 
water of gauze shawls and ribbons, is good to stiffen them. 
The water in which paffed potatoes have been boiled, is an ex- 
cellent thing to wash black silks in-it stiffens, and makes 
them glossy and black. Beef's gall and lukewarm water is 
also a nice thing to restore rusty silk, and soap-suds answer 
very well. They look better not to be rinsed in clear water, 
but they should be washed in two different waters. 
To extract Stains from White Cotton Goods and col- 
ored Silks.-Salts of ammonia, mixed with lime, will take out 
the stains of wine from silk. Spirits of turpentine, alchohol, and 
clear ammonia are all good to remove stains on colored silks. 
Spots of common or durable ink can be removed by saturating 
them with lemon juice, and rubbing on salt, then putting them 
where the sun will shine on them hot, for sevefal hours. As 
fast as it dries, put on more lemon-juice and salt. When lem- 
on-juice cannot be obtained, nitric acid is a good substitute. 86 
Iron mould may be removed in the same way. Mildew and 
most other stains can be removed by rubbing on soft soap and 
salt, and placing it where the sun will shine on it hot. Where 
soap and salt will not remove stains, lemon-juice and salt will 
generally answer. The above things will only remove stains 
in warm, clear weather, when the sun is hot. Sulphuric acid, 
diluted with water, is very effectual in removing fruit stains. 
Care should be taken not to have it so strong as to eat a hole 
in the garment, and as soon as the stain is out, it should be 
rinced in pearl-ash water, and then in fair water. Colored cot- 
ton goods, that have common ink spilt on them, should be soak- 
ed in lukewarm sour milk. 
To Cleanse Feather Beds and Mattresses.-When feather 
beds become solid or heavy, they may be made clean and light 
by being treated in the following manner : Rub them over with 
a stiff brush, dipped in hot soap-suds. When clean, lay them 
on a shed, or any other clean place, where the rain will fall on 
them. When thoroughly soaked, let them dry in a hot sun for 
six or seven successive days, shaking them up well, and turn- 
ing them over each day. They should be covered over with a 
thick cloth during the night: if exposed to the night air, they 
will become damp, and mildew. This way of washing the 
bed-ticking and feathers, makes them very fresh and light, and 
is much easier than the old fashioned way, of emptying the 
beds, and washing the feathers separately, while it answers 
quite as well. Care must be taken to dry the bed perfectly, 
before sleeping on it. Hair mattresses that have become hard 
and dirty, can be made nearly as good as new by ripping them, 
washing the ticking, and picking the hair free from bunches, 
and keeping it in a dry airy place, several days. W henever the 
ticking gets dry, fill it lightly with the hair, and tack it together. 
To cleanse Vials and Pie Plates.-Bottles and vials that 
have had medicine in them, may be cleansed by putting ashes 
in each one, and immersing them in a pot of cold water, then 
heating the water gradually until it boils. When they have 
boiled in it an hour, take it from the fire, and let them remain 
in it till cold; then wash them in soap-suds, and rinse them in 
fair water till clean. Pie plates that have been used much for 
baking, are apt to impart an unpleasant taste to the pies, which 
is owing to the lard and butter of the crust soaking into them, 
and becoming rancid. It may be removed by putting them in 
a brass kettle, with ashes and cold water, and boiling them in 
it an hour. 
To temper Earthenware.-Earthenware that is used to 
bake in, will be less liable to crack from the heat, if put before 
HOUSEHOLD HINTS. HOUSEHOLD HINTS. 
87 
they are used into a vessel with sufficient cold water o cover 
them, then heated in it gradually, till the water boils. When 
the vessel is taken from the fire, the ware should remain in un- 
til cold. 
To restore rusty Italian Crape.-Heat skim milk and wa- 
ter; dissolve in half a pint of it a piece of glue an inch square, 
then take it from the fire. Rinse the crape out in vinegar to 
clean it; then, to stiffen it, put it in the mixed glue and milk. 
Wring it out, and clap it till dry, then smooth it out with a hot 
iron : a paper should be laid over it when ironed. Gin is an 
excellent thing to restore rusty crape; dip it in, and let it get 
saturated with it; then clap it till dry, and smooth it out with 
a moderately hot iron. Italian crape can be died to look as 
well as that which is new. 
To temper New Ovens and IronWare.-New ovens, before 
they are baked in, should have a fire kept up in them half a 
day. As soon as the wood is removed, put up the lid of the 
oven. It should not be used for baking until it has been heated 
the second time. If not treated in this manner, it will never re- 
tain heat well. New flat-irons should be heated half a day be- 
fore they are used, in order to retain the heat well. Iron cook- 
ing utensils, when new, will be less liable to crack if heated 
gradually five or six hours, and then cooled slowly before being 
used to cook in. Cold water should never be turned into hot 
iron utensils, as it will crack them by cooling the surface too 
suddenly. 
To remove or keep Rust from Cutlery.-Bristol brick is 
good to remove rust, and give a high polish to steel utensils. 
It should be powdered fine, and rubbed on dry, with a woollen 
cloth. Knives should be rubbed on a board, with a thick leath- 
er covered over it, and fastened down tight. The brick should 
be dry, and powdered fine, and the knives should not be wet af- 
ter cleaning, but merely wiped with a dry clean cloth. To make 
the handles smooth, wipe them with a cloth that is a little damp, 
being careful not to touch the blades, as it will tarnish them. 
Knives look very nice cleaned in this manner, and the edge will 
keep sharp. Ivory-handled knives should never have the han- 
dles put into hot water, as it will turn them yellow. If, through 
misuse, they turn yellow, rub them with sand paper. When 
Bristol brick will not remove rust from steel, rub the spots with 
sand paper or emery, or else rub on sweet oil, and let it remain a 
day ; then rub it off with powdered quicklime. To keep steel 
utensils (that are notin constant use) from contracting rust, clean 
them thoroughly with Bristol brick, wipe them on a perfectly dry 
cloth, and rub them over with sweet oil, and cover them with 88 
HOUSEHOLD HINTS. 
brown paper, so as to exclude the air. Knives and forks should 
be wrapped up in brown paper, each one by itself. 
To destroy Cockroaches, Ants, and other household Ver- 
min.-Hellebore, rubbed over with molasses and put round the 
places that cockroaches frequent, is a very effectual poison for 
them. Arsenic, spread on bread and butter, and placed round 
rat or mouse holes, will soon put a stop to their ravages. 
Quicksilver and the white of an egg, beat together, and laid 
with a feather round the crevices of the bedsteads and the sack- 
ing, is very effectual in destroying bugs in them. To kill flies, 
when so numerous as to be troublesome, keepcobalt, wet with 
spirit, in a large shallow plate. The spirit will attract the flies, 
and the cobalt will kill them very soon. Black pepper is said 
to be good to destroy them-it should be mixed, so as to be 
very strong, with a little cream and sugar. Great care is ne- 
cessary in using the above poisons, where there are any chil- 
dren, as they are so apt to eat any thing that comes in their way, 
and these poisons will prove as fatal to them as to vermin, (ex- 
cepting the pepper.) The flour of sulphur is said to be good to 
drive ants away, if sprinkled around the places that they fre- 
quent. Sage is also good. Weak brine will kill worms in grav- 
el walks, if kept moist with it a week in the spring, and three 
or four days in the fall. 
Preservatives against the ravages ok Moths.-Moths are 
very apt to eat woollen and fur garments early in the summer. 
To keep them from the garments, take them late in the spring, 
when not worn, and put them in a chest, with considerable 
camphor gum. Cedar chips, or tobacco leaves, are also good 
for this purpose. When moths get into garments, the best 
thing to destroy them is to hang the garments in a closet, and 
make a strong smoke of tobacco leaves under them. In order 
to do it, have a pan of live coals in the closet, and sprinkle on 
the tobacco leaves. 
COMMON SIMPLE DYES. 
To Dye Black.-Allow a pound of logwood to each pound of 
goods that are to be dyed. Soak it over night in soft water, 
then boil it an hour, and strain the water in which it is boiled. 
For each pound of logwood, dissolve an ounce of hlue vitriol in 
lukewarm water sufficient to wet the goods. Dip the goods HOUSEHOLD HINTS. 
89 
in-when saturated with it, turn the whole into the logwood 
dye. If the goods are cotton set the vessel on the fire, and let 
the goods boil ten or fifteen minutes, stirring them constantly 
to prevent their spotting. Silk and woollen goods should not 
be boiled in the dye-stuff, but it should be kept at a scalding 
heat for twenty minutes. Drain the goods without wringing, 
and hang them in a dry, shady place, where they will have the 
air. When dry, set the color by, put them into scalding hot 
water, that has salt in it, in the proportion of a tea-cup full to 
three gallons of the water. Let the goods remain in it till cold, 
then hang them where they will dry; they should not be 
wrung. Boiling hot suds is the best thing to set the color of 
black silk-let it remain in it till cold. Soaking black-dyed 
goods in sour milk, is also good to set the color. 
Green and Blue Dye, for Silks and Woollens.-For green 
dye, take a pound of oil of vitriol ,and turn it upon half an ounce 
of Spanish indigo, that has been reduced to a fine powder. Stir 
them well together, then add a lump of pearl-ash, of the size 
of a pea-as soon as the fermentation ceases, bottle it-the dye 
will be fit for use the next day. Chemical blue is made in the 
same manner, only using half the quantity of vitriol. For wool- 
len goods, the East indigo will answer as well as the Spanish, 
and comes much lower. This dye will not answer for cotton 
goods, as the vitriol rots the threads. Wash the articles that 
are to be dyed till perfectly clean, and free from color. If you 
cannot extract the color by rubbing it in hot suds, boil it out' 
-rinse it in soft water, till entirely free from soap, as the soap 
will ruin the dye. To dye a pale color, put to each quart of 
soft warm water that is to be used for the dye, ten drops of the 
above com position-if you wish a deep color, more will be ne- 
cessary. Put in the articles without crowding, and let them re- 
main in till of a good color-the dye-stuff should be kept warm 
-take the articles out without wringing, drain as much of the 
dye out of them as possible, then hang them to dry in a shady, 
at'ry place.' They should be dyed when the weather is dry- 
if not dried quick, they will not look nice. When perfectly dry, 
wash them in lukewarm suds, to keep the vitriol from injuring 
the texture of the cloth. If you wish for a lively bright green, 
mix a little of the above composition with yellow dye. 
Yellow Dyes.-To dye buff color, boil equal parts of annat- 
to and common potash, in soft clear water. When dissolved 
take it from the fire ; when cool, put in the goods, which should 
previously be washed free from spots, and color ; set them on a 
moderate fire where they will keep hot, till the goods are of the 
shade you wish. To dye salmon and orange color, tie annatto 
in a bag, and soak it in warm soft soap suds, till it becomes 90 
HOUSEHOLD HINTS. 
soft, so that you can squeeze enough of it through the bag to 
make the suds a deep yellow-put in the articles, which should 
be clean, and free from color ; boil them till of the shade yo" 
wish. There should be enough of the dye to cover the goods- 
stir them while boiling, to keep them from spotting. This dye 
will make a salmon or orange color, according to the strength 
of it, and the time the goods remain in. Drain them out of the 
dye, and dry them quick, in the shade-when dry, wash them 
in soft soap suds. Goods dyed in this manner should never be 
rinsed in clear water. Peach leaves, fustic, and saffron, all make 
a good s'raw or lemon color, according to the strength of the 
dye. They should be steeped in fair soft water, in an earthern 
or tin vessel, and then strained, and the dye set with alum, and 
a little gum arabic dissolved in the dye, if you wish to stiffen the 
article. When the dye-stuff is strained, steep the articles in it. 
Red Dyes.-Madder makes a good durable red, but not a 
brilliant color. To make dye of it, allow for half a pound of it 
three ounces of alum, and one of cream of tartar, and six gal- 
lons of water. This proportion of ingredients will make suf- 
ficient dye for six or seven pounds of goods. Heat half of the 
water scalding hot, in a clean brass kettle, then put in the alum 
and cream of tartar, and let it dissolve. When the water boils, 
stir the alum and tartar up in it, put in the goods, and let them 
boil a couple of hours; then rinse them in fair water-empty 
the kettle, and put in three gallons of water, and the madder ; 
rub it fine in the water, then put in the goods, and set them 
where they will keep scalding hot for an hour, without boiling 
-stir them constantly. When they have .been scalding an 
hour, increase the fire till they boil. Let them boil five min- 
utes ; then drain them out of the dye, and rinse them, with- 
out wringing, in fair water, and hang them in the shade, where 
they will dry. To dye a fine crimson, take for each pound of 
goods two and a half ounces of alum, an ounce and a half of 
white tartar-put them in a brass kettle, with sufficient fair 
water to cover your goods ; set it where it will boil briskly for 
several minutes; then put in the goods, which should be 
washed clean, and rinsed in fair water. When the goods have 
boiled half an hour, take them out, without wringing, and 
hang where they will cool all over alike, without drying ; empty 
out the alum and tartar water, put fresh water in the kettle, 
and for each pound of goods to be dyed, put in an ounce of 
cochineal, powdered fine. Set the kettle on the fire, and let 
the water boil fifteen or twenty minutes ; then put in sufficient 
cold water to make it lukewarm, put in the and boil 
them an hour and a quarter-take them out without wringing, 
and dry them in a shady place. The blossoms of the Balm of 
Gilead, steeped with fair water in a ve»sel, then strained, will HOUSEHOLD HINTS. 
91 
dye silk a pretty red color. The silk should be washed clean 
and free from color, then rinsed in fairwater, and boiled in the 
strained dye, with a small piece of alum. To dye a fine deli- 
cate pink, use a carmine saucer-the directions for dyeing come 
with the saucers. It is too expensive a dye for bulky goods, 
but for faded fancy shawls and ribbons, it is quite worth the 
while to use it, as it gives a beautiful shade of pink. 
Slate-Colored Dye.-To make a good dark slate color, boil 
sugar-loaf paper with vinegar, in an iron utensil-put in alum 
to set the color. Tea grounds, set with copperas, makes a 
good slate color. To produce a light slate color, boil white 
maple bark in clear waler, with a little alum-the bark should 
be boiled in a brass utensil. The dye for slate color should be 
strained before the goods are put into it. They should be boiled 
in it, and then hung where they will drain and dry. 
To set Colors, &c. An ox's gall will set any color,-silk, 
cotton, or woollen. I have seen the colors of calico, which fad- 
ded at one washing, fixed by it. Where one lives near a 
slaughter house, it is worth while to buy cheap, fading goods, 
and set them in this way. The gall can be bought for a few 
cents. Get out all the liquid, and cork it up in a large phial. 
One large spoonful of this in a gallon of warm water is suffi- 
cient. This is likewise excellent for taking out spots from bom- 
bazine, bombazet, tec. After being washed in this, they look 
about as well as when new. It must be thoroughly stirred in- 
to the water, and not put upon the cloth. It is used without 
soap. After being washed in this, cloth which you want to dean 
should be washed in warm suds, without using soap. 
SOAP. 
To Make Soap.-If you burn wood, you can make your own 
lye ; but the ashes of coal are not worth much. Bore small 
holes in the bottom of a barrel, place four bricks around, and 
fill the barrel with ashes. Wet the ashes well, but not enough 
to drop ; let it soak thus three or four days ; then pour a gal- 
lon of water in every hour or two, for a day or more, and let it 
drop into a pail or tub beneath. Keep it dripping till the co- 
lor of the lye shows the strength is exhausted. If your lye is 
not strong enough, you must fill your barrel with fresh ashes, 
and let the lye run through it. Some people take a barrel 
without any bottom, and lay sticks and straw across to prevent 
the ashes from falling through. To make a barrel of soap, it 92 
HOUSEHOLD HINTS. 
will require about five or six bushels of ashes, with at least 
four quarts of unslacked stone lime; if slacked, double the 
quantity. 
When you have drawn off part of the lye, put the lime (whe- 
ther slack or not) into two or three pails of boiling water, and 
add it to the ashes, and let it drain through. 
It is the practice of some people, in making soap, to put the 
lime near the bottom of the ashes when they first set it up ; 
Gut the lime becomes like mortar, and the lye does not run 
through, so as to get the strength of it, which is very impor- 
tant in making soap, as it contracts the nitrous salts which col- 
lect in ashes, and prevents the soap from coming, (as the say- 
ing is.) Old ashes are very apt to be impregnated with it. 
Three pounds of grease should be put into a pailful of lye. 
The great difficulty in making soap ' come' originates in want of 
judgment about the strength of the lye. One rule may be safe- 
ly trusted-If your lye will bear up an egg, or a potato, so that 
you can see a piece of the surface as big as a shilling, it is just 
strong enough. If it sink below the top of the lye, it is too 
weak, and will never make soap ; if it is buoyed up half wav, 
the lye is too strong; and that is just as bad. A bit of quick- 
lime, thrown in while the lye and grease are boiling together, 
is of service. When the soap becomes thick and ropy, carry it 
down cellar in pails and empty it into a barrel. 
Cold soap is less trouble, because it does not need to boil; 
the sun does the work of fire. The lye must be prepared and 
tried in the usual way. The grease must be tried out, and 
strained from the scraps. Two pounds of grease (instead of 
three) must be used to a pailful; unless the weather is very 
sultry, the lye should be hot when put to the grease. It 
should stand in the sun, and be stirred every day. If it does 
not begin to look like soap in the course of five or six days, add 
a little hot lye to it; if this does not help it, try whether it be 
grease that it wants. Perhaps you will think cold soap waste- 
ful, because the grease must be strained; but if the scraps are 
boiled thoroughly in strong lye, the grease will all float upon 
the surface, and nothing be lost. 
Bavberry, or Myrtle Soap.-Dissolve two pounds and a 
quarter of white potash in five quarts of water, then mix it with 
ten pounds of myrtle wax, or bayberry tallow. Boil the whole 
over a slow fire, till it turns to soap, then add a tea-cup of cold 
water-let it boil ten minutes longer-at the end of that time 
turn it into tin moulds, or pans, and let them remain a week or 
ten days to dry, then turn them out of the moulds. If you wish 
to have the soap scented, stir into it any essential oil, that has 
an agreeable smell, just before you turn it into the moulds. 
This kind of soap is excellent for shaving, and chapped hands- HOUSEHOLD HINTS. 
93 
it is also good for eruptions on the face. It will be fit for use 
in the course of three or four weeks after it is made, but it is 
better for being kept ten or twelve months. 
Soap from Scraps.-Dissolve eighteen pounds of potash in 
three pailfuls of water ; then add to it twenty-five pounds of 
grease, and boil it over a slow fire for a couple of hours. Turn 
it into a barrel, and fill it up with water. 
Cold Soap.-Heat twenty-six pounds of strained grease. 
When melted, mix it with four pailfuls of lye, made of twenty 
pounds of white potash. Let the whole stand in the sun, stir- 
ring it frequently. In the course of a week, fill the barrel with 
weak lye. This method of making soap is much easier than 
to make a lye of your ashes, while it is as cheap, if you sell 
your ashes to the soap-boiler. 
Hard Soap.-Dissolve twenty weight of white potash in three 
pailfuls of water. Heat twenty pounds of strained grease, then 
mix it with the dissolved potash, and boil them together till the 
whole becomes a thick jelly, which is ascertained by taking a 
little of it out to get cold. Take it from the fire, stir in cold 
water till it grows thin, then put to each pailful of soap a pint 
of blown salt-stir it in well. The succeeding day, separate it 
from the lye, and heat it over a slow fire. Let it boil a quarter 
of an hour, then take it from the fire. If you wish to have it 
a yellow color, put in a little palm oil, and turn it out into wood- 
en vessels. When cold, separate it again from the lye, and cut 
it in bars-let them remain in the sun several days to dry. 
Windsor and Castile Soap.-To make the celebrated Wind- 
sor soap, nothing more is necessary than to slice the best white 
soap as thin as possible, and melt it over a slow fire. Take it 
from the fire when melted, and when it is just lukewarm, add 
enough of the oil of caraway to scent it. If any other frag- 
rant oil is liked better, it may be substituted. Turn it into 
moulds, and let it remain in a dry situation for five or six days. 
To make Castile soap, boil common soft soap in lamp oil three 
hours and a half. 
Shaving Soap.-A very nice soap for shaving may be made 
by mixing a quarter of a pound of Castile soap, one cake of old 
Windsor soap, a gill of lavender water, the same of Cologne 
water, and a very little alchohol. Boil all these together, until 
thoroughly mixed. 94 
HOUSEHOLD HINTS. 
COOKING UTENSILS. 
The various utensils used for the preparation and keeping of 
food are made either of metal, glass, pottery ware, or wood ; 
each of which is better suited to some particular purposes than 
the others. Metallic utensils are quite unfit for many uses, 
and the knowledge of this is necessary to the preservation of 
health in general, and sometimes to the prevention of immedi- 
ate dangerous consequences. 
The metals, commonly used in the construction of these ves- 
sels are silver, copper, brass, tin, iron, and lead. Silver is 
preferable to all others, because it cannot be dissolved by any 
of the substances used as food. Brimstone unites with silver, 
and forms a thin brittle crust over it that gives it the appear- 
ance of being tarnished, which may be accidentally taken with 
food; but this is not particularly unwholesome, nor is liable to 
be taken often, nor in large quantities. The discoloring of sil- 
ver spoons used with eggs arises from the brimstone contained 
in eggs. Nitre or saltpetre has also a slight effect upon silver, 
but nitre and silver seldom remain long enough together in do- 
mestic uses to require any particular caution. 
Copper and brass are both liable to be dissolved by vinegar, 
acid fruits, and pcarlash. Such solutions are highly poisonous, 
and great caution should be used to prevent accidents of the 
kind. Vessels made of these metals are generally tinned, that 
is, lined with a thin coating of a mixed metal, containing both 
tin and lead. Neither acids, nor any thing containing pearl- 
ash, should ever be suffered to remain above an hour in vessels 
of this kind, as the tinning is dissolvable by acids, and the 
coating is seldom perfect over the smface of the copper or 
brass. 
The utensils made of what is called block tin are constructed 
of iron plates coated with tin. This is as liable to be dissolved 
as the tinning of copper or brass vessels, but iron is not an un- 
wholesome substance, if even a portion of it should be dissolv- 
ed and mixed in the food. Iron is therefore one of the safest 
metals for the construction of culinary utensils ; and the objec- 
tion to its more extensive use only rests upon its liability to 
rust, so that it requires more cleaning and soon decays. Some 
articles of food, such as quinces, orange peel, artichokes, &c. 
are blackened by remaining in iron vessels, which therefore 
must not be used for them. 
Leaden vessels are very unwholesome, and should never be 
used for milk and cream if it be ever likely to stand till it be- 
come sour. They are unsafe also for the purpose of keeping 
salted meats. 
The best kind of pottery ware is oriental china, because the HOUSEHOLD HINTS. 
95 
glazing is a perfect glass, which cannot be dissolved, and the 
whole substance is so compact that liquid cannot penetrate it. 
Many of the English pottery wares are badly glazed, and as 
the glazing is made principally of lead, it is necessary to 
avoid putting vinegar and other acids into them. Acids and 
greasy substances penetrate into unglazed wares, excepting 
the strong stone ware ; or into those of which the glazing is 
cracked, and hence give a bad flavor to any thing thev are 
used for afterwards. They are quite unfit therefore for keep- 
ing pickles or salted meats. Glass vessels are infinitely pref- 
erable to any pottery ware but oriental china, and should be 
used whenever the occasion admits of it. 
Wooden vessels are very proper for keeping many articles 
of food, and should always be preferred to those lined with 
lead. If any substance has fermented or become putrid in a 
wooden cask or tub, it is sure to taint the vessel so as to pro- 
duce a similar effect upon any thing that may be put into it 
in future. It is useful to char the insides of these wooden ves- 
sels before they are used, by burning wooden shavings, so as 
to coat the insides with a crust of charcoal. 
As whatever contaminates food in any way must be sure, 
from the repetition of its baneful effects, to injure the health, a 
due precaution with respect to all culinary vessels is necessary 
for its more certain preservation. There is a kind of hollow 
iron ware lined with enamel, which is superior to every other 
utensil for sauces or preserves ; indeed it is preferable for ev- 
ery purpose. 
To Clean Plate.-The best material for cleaning plate that 
is in constant use, is soap and water, with a soft cloth ; if a 
dark, tarnished spot should appear, a little damp whitening on 
a small brush will soon remove it. For plate that has long 
lain by, liquor castors, cruet stands, &c., first wash it with soap 
and water, and if needful, (in consequence of tarnish,) smear 
it all over with whitening and spirits of wine, or common gin, 
set it to dry, and then brush it off. Decanter stands, and other 
articles which must not be washed, on account of the varnish- 
ed satin wood and green baize, should be subject to the latter 
treatment only. 
The best plate powder is the purest whitening; because it is 
soft, and not a metallic preparation, as rouge is, and other ad- 
vertised plate powders; these act upon the silver, and wear it 
rapidly away. 
After the plate has been washed with hot water, rub it over 
with a mixture of levigated hartshorn and spirits of turpentine. 96 
HOUSEHOLD HINTS. 
which is the best preparation I have known for cleansing platri 
and renewing its polish. Remember, that two good sized 
leathers are required for cleaning plate, one of which should be 
kept for rubbing off the hartshorn powder, and the other for 
polishing up the silver afterwards. 
To prevent the III Effects of Charcoal.-Set an uncov- 
ered vessel filled with boiling water over the pan containing 
the charcoal, the vapour of which will counteract the deleteri- 
ous fumes, and, while it keeps boiling, will make charcoal as 
safe as any other fuel. 
To Keep Pickles and Sweetmeats.-Pickles should be kept 
in unglazed earthen jars; unglazed stone pots answer very 
well for common fruit. A paper wet in brandy, or proof spirit, 
and laid on the preserved fruit, tends to keep it from ferment- 
ing. Both pickles and sweetmeats should be watched, to see 
that they do not ferment, particularly when the weather is 
warm. Whenever they ferment, turn off the vinegar or syrup, 
scald and turn it back while hot. When pickles grow soft, it 
is owing to the vinegar being too weak. To strengthen it, heat 
it scalding hot, tnrn it back on the pickles, and, when luke- 
warm, put in a little alum, and a brown paper wet in molasses. 
If it does not grow sharp in the course of three weeks it is past 
recovery, and should be thrown away, and fresh vinegar turned 
on, scalding hot to the pickles. 
Cautions relative to the use of Brass and Copper Cook- 
ing Utensils.-Cleanliness has been aptly styled the cardinal 
virtue of cooks. Food is more healthy, as well as palatable, 
cooked in a cleanly manner. Many lives have been lost in 
consequence of carelessness in using brass, copper, and glazed 
earthen cooking utensils. The two first should be thoroughly 
cleansed with salt and hot vinegar before cooking in them, and 
no oily or acid substance after being cooked, should be allow- 
ed to cool or remain in any of them. 
Durable Ink for Marking Linen.-Dissolve a couple of 
drachms of lunar caustic, and half an ounce of gum arabic, in a 
gill of rain water. Dip whatever is to be marked in strong 
pearl-ash water. When perfectly dry, iron it very smooth ; 
the pearl-ash water turns it a dark color, but washing will ef- 
face it. After marking the linen, put it near a fire, or in the 
sun to dry. Red ink, for marking linen, is made by mixing 
and reducing to a fine powder half an ounce of vermillion, a 
drachm of the salt of steel, and linseed oil to render it of the 
consistency of black durable ink. 
Black Ball.-Melt together, moderately, ten ounces of Bay- HOUSEHOLD HINTS. 
97 
berry tallow, five ounces of bees' wax, one ounce of mutton tal- 
low. When melted, add lamp or ivory black to give it a 
good black color. Stir the whole well together, and add, when 
taken from the fire, half a glass of rum. 
Cement for the Mouths of Corked Bottles.-Melt together 
a quarter of a pound of sealing wax, the same quantity of rosin, 
a couple of ounces of bees' wax. When it froths, stir it with 
a tallow candle. As soon as it melts, dip the mouths of the 
corked bottles into it. This is an excellent thing to exclude 
the air from such things as are injured by being exposed to it. 
Japanese Cement, or Rice Glue.-Mix rice flour with cold 
water, to a smooth paste, and boil it gently. It answers all the 
purposes of wheat flour paste, w.iile it is far superior in point 
of transparency and smoothness. This composition, made with 
so small a proportion of water as to have it of the consistence 
of plastic clay, maybe used to form models, busts, basso-relievos, 
and similar articles. When made of it, they are susceptible of 
a very high polish. Poland starch is a nice cement for pasting 
layers of paper together, or any fancy articles. 
Cement for Alabaster.-Take of white bees' wax one 
pound, of rosin a pound, and three-quarters of alabaster. Melt 
the wax and rosin, then strew the alabaster over it lightly, 
(which should be previously reduced to a fine powder.) Stir 
the whole well together, then knead the mass in water, in order 
to incorporate the alabaster thoroughly with the rosin and wax. 
The alabaster, when mended, should be pe'fectly dry, and 
heated. The cement, when applied, should also be heated. 
Join the broken pieces, bind them, and let them remain a week. 
This composition, when properly managed, forms an extremely 
strong cement. 
Cement for Iron Ware.-Beat the whites of eggs to a froth, 
then stir into them enough quicklime to make a consistent 
paste, then add iron file dust to make a thick paste. The 
quicklime should be reduced to a fine powder before mixing it 
with the eggs. Fill the cracks in iron-ware with this cement, 
and let them remain several weeks before using them. 
To LOOSEN THE STOPPLES OF DECANTERS AND SMELLING BOTTLES 
that are wedged in tight.-Dip the end of a feather in oil, 
and rub it round the stopple, close to the mouth of the bottle ; 
then put the bottle about a couple of feet from the fire, having 
the mouth towards it. The heat will cause the oil to run down 
between the stopple and mouth of the bottle. When warm, 
strike the bottle gently on both sides, with any light wooden 98 
HOUSEHOLD HINTS. 
instrument that you may happen to have. If the stopple can- 
not be taken out with the hand at the end of this process, repeat 
it, and you will finally succeed by persevering in it, however 
firmly it may be wedged in. 
Lip Salve.-Dissolve a small lump of white sugar in a table- 
spoonful of rosewater; common water will do, but is not as 
good. Mix it with a couple of large spoonfuls of sweet oil, a 
piece of spermaceti, of the size of half a butternut. Simmer 
the whole well together eight or ten minutes, then turn it into a 
small box. 
Cold Cream.-Take of the oil of almonds two ounces, of 
spermaceti half an ounce, and white wax half an ounce. Put 
them in a close vessel, and set the vessel in a skillet of boiling 
water. When melted, beat the ingredients with rose-water 
until cold. Keep it in a tight box, or wide-mouthed bottle, 
corked up close. 
To PREVENT THE FORMATION OF a CRUST ON TeA-KeTTLES. 
Keep an oyster-shell in your tea-kettle, and it will prevent the 
formation of a crust on the inside of it, by attracting the stony 
particles to itself. 
To remove Stains from Broadcloth.-Take an ounce of pipe 
clay that has been ground fine, and mix it with twelve drops of 
alcohol, and the same quantity of the spirits of turpentine. 
Whenever you wish to remove any stains from cloth, moisten 
a little of this mixture with alcohol, and rub it on the spots. 
Let it remain till dry, then rub it off with a woollen cloth, and 
the spots will disappear. 
To extract Paint from Cotton, Silk and Woollen Goods. 
- Saturate the spot with spirits of turpentine, and let it remain 
several hours, then rub it between the hands. It will crumble 
away, without injuring either the color or texture of the article. 
To remove Black Stains on Scarlet Woollen Goods.-Mix 
tartaric acid with water to give it a pleasant acid taste, then satu- 
rate the black spots with it, taking care not to have it touch 
the clean part of the garment. Rinse the spots immediately, 
in fair water. Weak pearl-ash water is good to remove stains 
that are produced by acids. 
Feathers.-It is said that tumbled plumes may be restored 
to elasticity and beauty by dipping them in hot water, then 
shaking and drying them. HOUSEHOLD HINTS. 
99 
Icy Steps.-Salt strewed upon the door-steps m winter, will 
cause the ice to crack, so that it can be easily removed. 
Flowers.-Flowers may be preserved fresh in tumblers or 
vases by putting a handful of salt in the water, to increase its 
coldness. If put under a glass vase, from which the air is en- 
tirely excluded, they will keep a long while. 
To Clean Marble Fire-Places.-If you happen to live in a 
house which has marble fireplaces, never wash them with suds; 
this destroys the polish, in time. They should be dusted; the 
spots taken off with a nice oiled cloth, and then rubbed dry with 
a soft rag. 
To Clean Woollen and Silk Shawls.-Pare and grate raw, 
mealy potatoes, and put to each pint of the potato pulp a cou- 
ple of quarts of cold water. Let it stand five hours, then strain 
the water through a sieve, and rub as much of the potato pulp 
through as possible-let the strained water stand to settle again 
-when very clear, turn the water off from the dregs carefully. 
Put a clean white cotton sheet on a perfectly clean table, lay 
on the shawl which you wish to clean, and pin it down tight. 
Dip a sponge, that has never been used, into the potato wa.er, 
and rub the shawl with it till clean ; then rinse the shawl in 
clear water, with a tea-cup of salt to a pailful of water. 
Spread it on a clean, level place, where it will dry quick-if 
hung up to dry, the colors are apt to run, and make the shawl 
streaked. Fold it up while damp, and let it remain half an 
hour, then put it in a mangier-if you have not one, wrap it in 
a clean white cloth, and put it under a weight, and let it re- 
main till dry. If there are any grease spots on the shawl, they 
should be extracted before the shawl is washed. 
Directions for Carpets.-Carpets should be taken up and 
shook thoroughly, if in constant use, as often as three or four 
times in a year, as the dirt that collects underneath them wears 
them out very fast. Straw kept under carpets, will make them 
wear much longer, as the dirt will sift through, and keep it 
from grinding out. Carpets should be taken up as often as 
once a year, even if not much used, as there is danger of moths 
getting into them. If there is any appearance of moths in car- 
pets when they are taken up, sprinkle tobacco or black pepper 
on the floor before the carpets are put down, and let it remain 
after they are laid down. When the dust is well shaken out of 
carpets, if there are any grease spots on them, grate on potter's 
clay very thick, cover them with brown paper, and set on a 
warm iron. It will be necessary to repeat this process several 100 
HOUSEHOLD HINTS. 
times, to get out all the grease. If the carpets are so much 
soiled as to require cleaning all over, after the dirt has been 
shaken out, spread them on a clean floor, and rub on them, with 
a new broom, pared and grated raw potatoes. Let the carpets 
remain till perfectly dry, before walking on them. 
To preserve Cheese from Insects.-Cover the cheese, while 
whole, with a paste made of wheat flour; then wrap a cloth 
round it, and cover it with the paste. Keep the cheese in a 
cool dry place. Cheese that has skippers in it, if kept till cold 
weather, will be freed from them. 
To pot Cheese.-Cheese that has begun to mould, can be 
kept from becoming any more so, by being treated in the fol- 
lowing manner: Cut off the mouldy part, and if the cheese is 
dry, grate it-if not, pound it fine in a mortar, together with the 
crust. To each pound of it, when fine, put a table-spoonful of 
brandy-mix it in well with the cheese, then press it down 
tight, in a clean stone pot, and lay a paper wet with brandy on 
the top of it. Cover the pot up tight, and keep it in a cool dry 
place,- This is also a good way to treat dry pieces of cheese. 
Potted cheese is best when a year old. It will keep several 
years, without any danger of its breeding insects. 
To pot Butter for Winter Use.-Mix a large spoonful 
of salt, a table-spoonful of powdered white sugar, and one of 
saltpetre. Work this quantity into six pounds of fresh-made 
butter. Put the butter into a stone pot, that is thoroughly 
cleansed. When you have finished putting down your butter, 
cover it with a layer of salt, and let it remain covered until 
cold weather. 
To keep Vegetables through the Winter.-Succulent ve- 
getables are preserved best in a cool, shady place, that is damp. 
Turnips, Irish potatoes, and similar vegetables, should be pro- 
tected from the air and frost by being buried up in sand, and in 
very severe cold weather covered over with a linen cloth. It 
is said that the dust of charcoal, sprinkled over potatoes, will 
keep them from sprouting. I have also heard it said, that 
Carolina potatoes may be kept a number of months, if treated 
in the following mannner: Take those that are large,'and per- 
fectly free from decay-pack them in boxes of dry sand, and 
set the boxes in a place exposed to the influence of smoke, and 
inaccessible to frost. 
To preserve Herbs.-All kinds of herbs should be gathered 
on a dry day, just before, or while in blossom. Tie them in HOUSEHOLD HINTS. 
101 
bundles, and suspend them in a dry, airy place, with the blos- 
soms downwards. When perfectly dry, wrap the medicinal 
ones in paper, and keep them from the air. Pick off the leaves 
of those which are to be used in cooking, pound and sift them 
fine, and keep the powder in hotties, corked up tight. 
To Preserve various kinds of Fruit through the Winter. 
-Apples can be kept till June, by taking only those that are 
hard and sound, wiping them dry, then packing them in tight 
barrels, with a layer of bran to each layer of apples. Envel- 
ope the barrel in a linen cloth, to protect it from frost, and keep 
it in a cool place, but not so cold as to freeze the apples. It is 
said that mortar, laid over the top of a barrel of apples, is a 
good thing to preserve them, as it draws the air from them, 
which is the principal cause of their decaying. Care should 
be taken not to have it come in contact with the apples. To 
preserve oranges and lemons several months, take those that 
are perfectly fresh, and wrap each one in soft paper; put them 
in glass jars, or a very light box, with white sand, that has 
been previously dried in an oven a few hours, after it has been 
baked in. The sand should be strewed thick over each one of 
the oranges, as they are laid in the jar, and the whole covered 
with a thick layer of it. Close the jar up tight, and keep it 
in a cool dry place, but not so cool as to freeze the fruit. To 
preserve grapes, gather them on a dry day, when they are not 
quite dead ripe, and pick those that are not far off from the 
stems. Lay the bunches of grapes in a glass jar, and sprinkle 
around each of them a thick layer of bran, so that they will 
not touch each other. Have a thick layer of bran on the top, 
and cork and seal the jar very tight, so that the air may be en- 
tirely excluded. Whenever they are to be eaten, restore them 
to their freshness by cutting off a small piece from the end of 
the stalks, and immerse the stalks of each bunch in sweet wine 
for a few minutes. The stalks will imbibe the wine, and make 
the grapes fresh and juicy. Various kinds of fruit, taken when 
green, such as grapes, gooseberries, currants, and plums, can be 
kept through the winter, by being treated in the following man- 
ner : Fill junk bottles with them, and set them in an oven six or 
seven hours, after having baked in it. Let them remain till 
they begin to shrink, then take the fruit from one bottle to fill 
the others quite full. Cork and seal up the bottles. When- 
ever you wish to make pies of them, put the quantity you wish 
to use into a tin pan, turn on boiling water sufficient to cover 
them, and stew them in it till soft, then sweeten, and make them 
into pies. Ripe blackberries and whortleberries, to be kept 
long, should be dried perfectly in the sun, then tied up in bags 
that are thick enough to exclude the air. When used for pies, 
treat them in the same manner as the green fruit. Ripe cur- 102 
HOUSEHOLD HINTS. 
rants, dried on the stalks, then picked off, and put in bags, will 
keep nice for pies during the winter. They also make a fine 
tea for persons that have a fever, particularly the hectic fever- 
it is also an excellent thing to counteract the effects of opium. 
A Fire Proof and Water Proof Cement.-To half a pint of 
milk put an equal quantity of vinegar, in order to curdle it; 
then separate the curd from the whey, and mix the whey with 
the whites of four or five eggs, beating the whole well toge- 
ther. When it is well mixed, add a little quick lime, through a 
sieve, until it has acquired the consistence of a thick paste. 
With this cement broken vessels and cracks of all kinds may 
be mended. It dries quickly, and resists the action of fire and 
water. 
< 
To Take Wax out of Cloth.-Hold a red hot iron (a poker 
will do) steadily within an meh or so of the cloth, and in a few 
minutes the wax will wholly evaporate; then rub the cloth 
with some whitish brown paper to remove any mark that may 
remain. 
To render Shoes Water-Proof.-Mix a pint of drying oil, 
two ounces of yellow wax, two ounces of turpentine, and half 
an ounce of Burgundy pitch, over a slow fire. Lay the mix- 
ture, whilst hot, on the boots or shoes with a sponge or soft 
brush ; and, when they are dry, lay it on again and again, un- 
til the leather becomes quite saturated, that is to say, will hold 
no more. Let them then be put away, and not be worn until 
they are perfectly dry and elastic: they will afterwards be 
found not only impenetrable to wet, but soft and pliable, and of 
much longer duration. 
Stove Polish.-For polishing stoves the best thing is the 
British lustre, as it does not soil the hands on touching. It is 
sold at the apothecaries, and directions for using are printed on 
the outside of each package. 
To Clean Papered Walls.-The very best method is to rub 
them with stale bread. Cut the crust off very thick, and wipe 
straight down from the top, then go to the top again, and so on. 
The staler the bread the better. 
Teeth.-Honey mixed with pure pulverized charcoal is said 
to be excellent to cleanse the teeth, and make them white.- 
Limestone water with a little Peruvian bark is very good to be 
occasionally used by those who have defective teeth, or an of- 
fensive breath. HOUSEHOLD HINTS. 
103 
Chloride of Lime.-A room may be purified from offensive 
smells of any kind by a few spoonfuls of chloride of lime dis- 
solved in water. A good sized saucer, or some similar vessel, 
is large enough for all common purposes. The article is cheap, 
and is invaluable in the apartment of an invalid. 
Varnishing Gilded Frames.-It is said that looking-glass 
frames may be cleansed with a damp cloth, without injury, 
provided they are varnished with the pure white alcoholic var- 
nish, used for transferred engravings and other delicate articles 
of fancy work. This would save the trouble of covering and 
uncovering picture-frames with the change of the seasons. I 
never heard how many coats of varnish were necessary, but I 
should think it would be safe to put on more than one. 
Eggs in Winter.-The reason hens do not usually lay eggs 
in the winter is that the gravel is covered up with snow, and 
therefore they are not furnished with lime to form the shells. 
If the bones left of meat, poultry, &c., are pounded and mixed 
with their food, or given to them alone, they will eut'them 
very eagerly, and will lay eggs the same as in summer. Hens 
fed on oats are much more likely to lay well than these fed on 
corn. 
Pearls.-In order to preserve the beauty of pearl ornaments, 
they should be carefully kept from dampness. A 'piece of pa- 
per torn off and rolled up, so as to present a soft, ragged edge, 
is the best thing to cleanse them with. 
To Preserve Green Currants.-Currants may be kept fresh 
for a year or more, if they are gathered when green, separated 
from the stems, put into dry, clean junk bottles, and corked 
very carefully, so as to exclude the air. They should be kept 
in a cool place in the cellar. 
Candles.-Very hard and durable candles are made in the 
following manner: Melt together ten ounces of mutton tallow, 
a quarter of an ounce of camphor, four ounces of beeswax, and 
two ounces of alum. Candles made of these materials bum 
with a very clear light. 
Cream.-The quantity of cream on milk may be greatly in- 
creased by the following process: Have two pans ready in 
boiling hot water, and when the new milk is brought in, put it 
into one of these hot pans and cover it with the other. The 
quality as well as the thickness of the cream is improved. 104 
HOUSEHOLD HINTS. 
Tainted Butter.-Some good cooks say that bad butter may 
be purified in the following manner: Melt and skim it, then 
put into it a piece of well-toasted bread; in a few minutes the 
butter will lose its offensive taste and smell; the bread will ab- 
sorb it all. Slices of potatoe fried in rancid lard will in a great 
measure absorb the unpleasant taste. 
To prevent Moths.-In the month of April beat your fur 
garment well with a small cane or elastic stick, then lap them 
up in linen without pressing the fur too hard, and put between 
the folds some camphor in small lumps; then put your furs in 
this state in boxes well closed. 
When the furs are wanted for use, beat them well as before, 
and expose them for twenty-four hours to the air, which will 
take away the smell of the camphor. 
If the fur has long hair, as bear or fox, add to the camphor 
an equal quantity of black pepper in powder. 
Paste.-To make common paste, mix one table-spoonful of 
flour with one of cold water, stir it well together, and add two 
more table-spoonfuls of water; set it over the fire and give it a 
boil, stirring it all the time, or it will bum at the bottom of the 
saucepan. 
Cologne Water.-One pint of alcohol, sixty drops of laven- 
der, sixty drops of bergamot, sixty drops of essence of lemon, 
sixty drops of orange-water. To be corked up, and well sha- 
ken. It is better for considerable age. 
To Make Lemon Syrup.-The lemon syrup, usually sold at 
fifty cents a bottle, may be made much cheaper. Those who 
use a great quantity of it will find it worth their while to make 
it. Take about a pound of Havana sugar; boil it in water 
down to a quart; drop in the white of an egg, to clarify it, 
strain it; add one quarter of an ounce of tartaric acid, or citric 
acid ; if you do not find it sour enough, after it has stood two 
or three days and shaken freely, add more of the acid. A few 
drops of the oil of lemon improves it. 
To clean Paint.-Rub it over with a bit of flannel dipped 
in sweet oil-then rub it hard with finely powdered rotten 
stone-then rub it with a soft linen cloth, and polish with a bit 
of wash leather. 
To Efface Grease Spots from Silks.-Turpentine will ex- 
tract the grease but will form an edge wherever it is applied. 
French chalk absorbs the off ending matter, but leaves a muddy 
or dull appearance, that is almost as unsightly as the grease. HOUSEHOLD HINTS. 
105 
The only safe and really infallible method of extracting 
grease spots from silks, (of even the most delicate hues,) is the 
following, which should be applied as soon after the discovery 
of the injury as possible. Hold the part firmly, to prevent the 
silk from being creased ; then, with a clean soft white cloth, 
(an old cambric pocket handkerchief is the best material,) rub 
the spot very briskly, but not with sufficient violence to fray the 
silk ; change the portions of the handkerchief frequently ; the 
silk may be held to the fire to assist the operation, but this is 
not needful. In the course of a minute or two the spot will 
have entirely disappeared. - 
For Burns.-Apply cotton wool dipped in oil as soon as pos- 
sible, and keep it on till the fire is entirely out, which will 
usually take from two days to a week. 
For a Cut.-Wash off the blood in cold water, and bind it 
up with a clean cotton bandage ; if it inclines to bleed, nut on 
scraped lint, after bringing the edges of the wound together as 
closely as possible, and bind it rather tight. Or use sticking- 
plaster. 
When a Nail or Pin has been run into the Foot, instantly 
bind on a rind of salt pork; if the foot swell bathe it in a strong 
decoction of wormwood, then bind on another rind of pork, and 
keep quiet till the wound is well. The lockjaw is often caused 
by such wounds, if neglected. 
For a Bruise or Sprain.-Bathe the part in cold water, till 
you can get ready a decoction of wormwood. This is one of 
the best remedies for sprains and bruises. When the worm- 
wood is fresh gathered, pound the leaves and wet them either 
with water or vinegar, and bind them on the bruise; when the 
herb is dry, put it into cold water, and let it boil a short time, 
then bathe the bruise and bind on the herb. 
Always keep cotton wool, scraped lint, and wormwood on 
hand. 
The Ear-ache is usually caused by a sudden cold. Steam 
the head over hot herbs, bathe the feet, and put into the ear 
cotton wool wet with sweet oil and paregoric- 
For the Tooth-ache, if caused by a cold, a ginger poultice is 
the best remedy. Wet a thick flannel cloth in scalding vinegar, 
sprinkle it thickly over with ground ginger, and bind on the 
face when going to bed. 106 
HOUSEHOLD HINTS. 
The best Preventive of Colds is to wash your children ev- 
ery day thoroughly in cold water, if they are strong enough to 
bear it; if not, add a little warm water, and rub the skin dry. 
This keeps the pores open. If they do take cold, give them a 
warm bath as soon as possible ; if that is not convenient, bathe 
the feet and hands and wash the body all over in warm water, 
then give a cup of warm tea, and cover the patient in bed. 
To Clean Marble.-Pound very finely a quarter of a pound 
of whitening and a small quantity of stone blue ; dissolve in a 
little water one ounce of soda, and mix the above ingredients 
carefully together with a quarter of a pound of soft soap. Put 
the whole into an earthen pipkin, and boil it for a quarter of an 
hour over a slow fire, carefully stirring it. Then, when quite 
hot, lay it with a brush upon the marble, and let it remain on 
half an hour. Wash it off with warm water, flannel, and scrub- 
bing brush, and wipe it dry. 
To Make Blacking.-Three ounces of ivory black ; two 
ounces of treacle; half an ounce of vitriol; half an ounce of 
sweet oil; quarter of a pint of vinegar, and three-quarters of 
a pint of water. Mix the oil, treacle, and ivory black, gradual- 
ly to a paste; then add the vitriol, and by degrees, the vinegar 
and water. It will produce a beautiful polish. 
To Prevent the smoking of a Lamp.-Soak the wick in strong 
vinegar, and dry it well before you use it; it will then bum 
both sweet and pleasant, and give much satisfaction for the tri- 
fling trouble in preparing it. 
Recipe effectually to destroy Bedbugs.-Take two ounces 
of quicksilver, and the whites of two eggs, and so on in this 
ratio for a larger or smaller quantity. Beat the quicksilver and 
the whites together until they unite and become a froth. With 
a feather then apply the compound thus formed to the crevices 
and holes in your bedsteads. This done once or twice in a year 
will prove effectual. 
Kisses.-Powder a pound of the best loaf-sugar. Beat to a 
strong froth the whites of eight eggs, and when it is stiff enough 
to stand alone, beat into it the powdered sugar, (a tea-spoonful 
at a time,) adding the juice of two lemons, or ten drops of es- 
sence of lemon. Having beaten the whole very hard, drop it HOUSEHOLD HINTS. 
107 
in oval or egg-shaped heaps upon sheets of white paper, smooth- 
ing them with the spoon and making them of a handsome and 
regular form. Place them in a moderate oven, (if it is too cool 
they will not rise, but will flatten and run into each other,) and 
bake them till coloured of a very pale brown. Then take them 
off the papers very carefully, place two bottoms, or flat sides, 
together, so as to unite them in an oval ball, and lay them on 
their sides to cool. 
Almond Bread.-Blanch, and pound in a mortar, half a pound 
of shelled sweet almonds till they are a smooth paste, adding 
rose-water as you pound them. They should be done the day 
before they are wanted. Prepare a pound of loaf-sugar finely 
powdered, a tea-spoonful of mixed spice, mace, nutmeg and 
cinnamon, and three-quarters of a pound of sifted flour. Take 
fourteen eggs, and separate the whites from the yolks. Leave 
out seven of the whites, and beat the other seven to a stiff froth. 
Beat the yolks till very thick and smooth, and then beat the su- 
gar gradually into them, adding the spice. Next stir in the 
white of egg, then the flour, and lastly the almonds. You may 
add twelve drops of essence of lemon. 
Put the mixture into a square tin pan, well buttered, or into 
a copper or tin turban-mould, and set it immediately in a brisk 
oven. Ice it when cool. It is best when eaten fresh. 
You may add a few bitter almonds to the sweet ones. 
Biscuits.-A pound and a half of flour made wet with equal 
quantities of milk and water, moderately warm, made stiff, and 
rolled out very thin; cut them to any size you please, prick 
them, and bake them in a moderate oven on a tin. No flour 
to be put on the tins or biscuits. 
Raspberry Cakes.-Take any quantity of fruit you please, 
weigh and boil it, and when mashed, and the liquor is washed, 
add as much sugar as was equal in weight to the raw fruit. 
Mix it very well off the fire till the whole is dissolved, then 
lay it on plates, and dry it in the sun. When the top part dries 
cut it off into small cakes, and turn them on a fresh plate. 
When dry, put the whole in boxes with layers of paper. 
Cider Cake.-Cider cake is very good, to be baked in small 
loaves. One pound aud a half of flour, half a pound of sugar, 
?[uarter of a pound of butter, half a pint of cider, one tea-spoon- 
ill of pearlash; spice to your taste. Bake till it turns easily 
in the pans. I should think about half an hour. 
Currant Cakes.-Take half a pound of cleaned and dried 
currants, the same quantity of dried and sifted flour, a quarter 108 
HOUSEHOLD HINTS. 
of a pound of pounded sugar, a quarter of a pound of fresh but- 
ter, four yolks and three whites of eggs, both well beaten, and 
a little grated nutmeg or pounded cinnamon ; then beat the 
butter to a cream; add the sugar, and then the eggs and the 
flour ; beat these well for twenty miuutes ; mix in the currants 
and the grated nutmeg. Drop the cakes in a round form upon 
buttered paper, or bake them in small tins in a quick oven. 
Cocoa-nut Jumbles.-Grate a large cocoa-nut. Rub half a 
pound of sifted flour, and wet it with three beaten eggs, and a 
little rose water. Add by degrees the cocoa-nut, so as to form 
a stiff dough. Flour your hands and your paste-board, and di- 
viding the dough into equal portions, make the jumbles with 
your hands into long rolls, and then curl them round and join 
the ends so as to form rings. Grate loaf sugar over them; lay 
them in buttered pans, (not so near as to run into each other,) 
and bake them in a quick oven from five to ten minutes. 
Bread Cake.-When you are making wheat bread, and the 
dough is quite light and ready to bake, take out as much of it as 
would make a twelve cent loaf, and mix with it a tea-spoonful 
of powdered sugar, and a tea-cup full of butter that has been 
softened and stirred about in a tea-cup of warm milk. Add al- 
so a beaten egg. Knead it very well, put it into a square pan 
dredged with flour, cover it and set it near the fire for half an 
hour. Then bake it in a moderate oven, and wrap it in a thick 
cloth as soon as it is done. It is best when fresh. 
Starch.-Frozen potatoes yield more flour for starch than 
fresh ones. The frost may be taken out by soaking them in 
cold water a few hours before cooking; if frozen very hard, 
it may be useful to throw a little saltpetre into the water. 
THE END.