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The most simple of culinary processes is not often performed in perfection, though it does not require so much nicety and attendance as roasting; to skim the pot well, and to keep it moderately boiling, and to know how long the joint requires, comprehends the most useful point of this branch of cookery. The cook must take especial care that the water really boils all the while she is cooking, or she will be deceived in the time. An adept cook will manage with much less fire for boiling than she uses for roasting, and it will last all the time without much mending. When the water is coming to a boil there will always rise from the cleanest meat a scum to the top, this must be carefully taken off as soon as it appears, for on this depends the good appearance of a boiled dinner. When you have skimmed it well put in a little cold water, which will throw up the rest of it. If left alone it soon boils down and sticks to the meat which, instead of looking white and healthful, will have a coarse and uninviting appearance.
Many cooks put in milk to make what they boil look white but this does more harm than good; others wrap the meat in a cloth, but if it is well skimmed it will have a much more delicate appearance than when it is muffled up.
Put the meat into cold water in the proportion of about a quart to every pound of meat; it should remain covered during the whole process of boiling but only just so. Water beyond what is absolutely necessary renders the meat less savory and weakens the broth.
The water should be gradually heated according to the thickness, etc., of the article boiled; for instance a leg of mutton of ten pounds' weight should be placed over a moderate fire, which will gradually heat the water without causing it to boil, for about forty minutes. If the water boils much sooner, the meat will be hardened, and shrink up as if it were scorched. Reckon the time from its first coming to a boil, the slower it boils the tenderer, the plumper, and whiter it will be. For those who choose their food thoroughly cooked, twenty minutes to a pound will not be found too much for gentle simmering by the side of the fire. Fresh killed meat will take much longer time boiling than that which has been kept till what the butchers call ripe; if it be fresh killed it will be tough and hard if stewed ever so long, and ever so gently. The size of the boiling pots should be adapted to what they are to contain; in small families we recommend block-tin saucepans, etc., as lightest and safest, taking care that the covers fit close, otherwise the introduction of smoke may be the means of giving the meat a bad taste. Beef and mutton a little underdone is not a great fault, but lamb, pork, and veal are uneatable and truly unwholesome, if not thoroughly boilod. Take care of the liquor in which poultry or meat has been boiled, as an addition of peas, herbs, etc., will convert it into a nourishing soup.
This is One of the cheapest and most convenient ways of dressing a dinner in small Families, and although the general superiority of roasting must be allowed, still certain joints and dishes, such as legs and loins of pork, legs and shoulders of mutton, and fillets of veal, will bake to great advantage if the meat be good. Besides those joints above-mentioned, we shall enumerate a few baked dishes which may be particularly recommended.
A pig when sent to the baker prepared for baking, should have its ears and tail covered with buttered paper, and a bit of butter tied up in a piece of linen to baste the back with, otherwise it will be apt to blister. If well baked it is considered equal to a roast one.
A goose prepared the same as for roasting, or a duck placed upon a stand and turned, as soon as one side is done upon the other, are equally good.
A buttock of beef, prepared as follows, is particularly fine: After it has been put in salt about a week, let it be well washed and put into a brown earthen pan with a pint of water cover the pan tight over with two or three thicknesses of cap paper, and give it four or five hours in a moderately heated oven.
A ham, if not too old, put in soak for an hour, taken out and baked in a moderately heated oven cuts fuller of graver, and of a fitter flavor, than a boiled one.
Codfish, haddock, and mackerel should have a dust of flour and some bits of butter spread over them. Eels, when large and stuffed, herrings and sprats are put in a brown pan, with vinegar and a little spice, and tied over with paper.
A hare, prepared the same as for roasting, with a few bits of butter and a little milk, put into the dish and basted several times, will be found nearly equal to roasting. In the same manner legs and shins of beef will be equally good with proper vegetable seasoning.
The first thing requisite for roasting is to have a strong, steady fire, or a clear brisk one, according to the size and weight of the joint that is put down to the spit. A cook, who does not attend to this, will prove herself totally incompetent to roast victuals properly. All roasting should be done open to the air, to ventilate the meat from its gross fumes; otherwise it becomes baked instead of roasted. The joint should be put down at such a distance from the fire as to imbibe the heat rather quickly; otherwise its plumpness and good quality will be gradually dried up, and it will turn shrivelly, and look meagre. When the meat is first put down, it is necessary to see that it lies level in the pan, otherwise the process of cooking will be very troublesome. When it is warm, begin to baste it well, which prevents the nutritive juices escaping; and, if required, additional dripping must be used for that purpose.
As to sprinkling with salt while roasting, most able cooks dispense with it, as the penetrating particles of the salt have a tendency to draw out the animal juices. However a little salt thrown on, when first laid down, is sometimes necessary with strong meats. When the smoke draws towards the fire, and the dropping of the clear gravy begins, it is a sure sign that the joint is nearly done. Then take off the paper, baste well, arid dredge it with flour, which brings on that beautiful brownness which makes roasted meats look so inviting.
With regard to the time necessary for roasting various meats, it will vary according to the different sorts, the time it has been kept, and the temperature of the weather. In summer twenty minutes may be reckoned equal to half an hour in winter. A good screen, to keep off the chilling currents of air, is essentially useful. The old housewife's rule is to allow rather more than a quarter of an hour to each pound, and in most instances it proves practically correct.
In roasting mutton or lamb, the loin, the chine, and the saddle, must have the skin raised, and skewered on, and, when nearly done, take off this skin, and baste and flour to froth it up.
Veal requires roasting brown, and, if a fillet or loin, be sure to paper the fat, that as little of it may be lost as possible. When nearly done baste it with butter and dredge with flour.
Pork should be well done. When roasting a loin, cut the skin across with a sharp knife, otherwise the crackling is very awkward to manage. Stuff the knuckle part with sage and onion, and skewer it up. Put a little drawn gravy in the dish, and serve it up with apple-sauce in a tureen. A sparerib should be basted with a little butter, little dust of flour, and some sage and onions shred small. Apple-sauce is the only one which suits this dish.
Wild fowls require a clear brisk fire, and should be roasted till they are of a light brown, but not too much; yet it is a common fault to roast them till the gravy runs out, thereby losing their fine savor.
Tame fowls require more roasting, as the heat is longer in penetrating. They should be often basted, in order to keep up a strong froth, and to improve their plumpness. The seasoning of the dressing or stuffing of a fowl is important to its flavor. The dressing should consist of bread crumbs, seasoned with black pepper, salt, and no herb but thyme.
Pigs and geese should be thoroughly roasted before a good fire, and turned quickly.
Hares and rabbits require time and care, especially to have the ends sufficiently done, and to remedy that raw discoloring at the neck, etc., which proves often so objectionable at table.
Mutton. - A leg of 8 pounds will require two hours and a half. A chine or saddle of 10 or 11 pounds, two hours and a half. A shoulder of 7 pounds, one hour and a half. A loin of 7 pounds, one hour and three quarters. A neck and breast, about the same time as a loin
Beef. - The sirloin of 15 pounds, from three hours and three quarters to four hours. Ribs of beef, from 15 to 20 pounds, will take three hours to three hours and a half.
Veal. - A fillet, from 12 to 16 pounds, will take from four to five hoers, 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.
Lamb. - Hind quarter of 8 pounds will take from an hour and three-quarters to two hours. Fore quarter of 10 pounds, about two hours. Leg of 6 pounds, 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 8 pounds will require about three hours. Griskin, an hour and a half. A spare-rib of 8 or 9 pounds will take from two hours and a half to three hours to roast it thoroughly. A bald spare-rib of 8 pounds, an hour and a quarter. A loin of 5 pounds, 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 recquire about three hours; one of 10 pounds two hours; a small one an hour and a half.
A full-grown fowl, an hour and a half; a moderato sized one an hour and a quarter.
A pullet, from half an hour to forty minutes.
A goose, full grown, two hours.
A green goose, forty minutes.
A duck, full size, from an hour and a quarter to one hour and three-quarters.
Venison. - A buck haunch which weighs from 20 to 25 pounds will take about four hours and a half roasting; one from 12 to 18 pounce will take three hours and a quarter.
This culinary branch is very confined, but excellent as respects chops or steaks, to cook which in perfection the fire should be clear and brisk, and the grid-iron set on it slanting, to prevent the fat dropping in it. In addition, quick and frequent turning will insure good flavor in the taste of the article cooked.
Be always careful to keep the frying-pan clean and see that it is properly tinned, When frying any sort of fish, first dry them in a cloth, and then flour them. Put into the pan plenty of dripping, or hog's lard, and let it be boiling hot before putting in the fish. Butter is not so good for the purpose, as it is apt to burn and blacken, and make them soft. When they are fried, put them in a dish or hair-seive, to drain, before they are sent to table. Olive oil is the best article for frying, but it is very expensive, and bad oil spoils every thing that is dressed with it. Steaks and chops should be put in when the liquor is hot, and done quickly, of a light brown, and turned often. Sausages should be done gradually, which will prevent their bursting.
Fifty pounds of beef, three pounds of coarse salt, one ounce of saltpetre, three-quarters of a pound of sugar, two gallons of water. Mix the above ingredients together and pour over the meat. Cover the tub closely.
Cut it small, add to it some melted butter, two anchovies boned and washed, and a little of the best pepper, beat fine. Put them into a marble mortar, and beat them well together till the meat is yellow; put it into pots and cover with clarified butter.
Boil a leg of beef till the meat will come off the bone easily, then mix it with a cow heel, previously cut into thin pieces, and season the whole with salt and spice; add a little of the liquor in which the leg of beef was boiled put it into a cheese-vat, or cullander, or some other vessel that will let the liquor run off, place a very heavy weight over it, and it will be ready for use in A day or two. It may be kept in souse made of bran boiled in water, with the addition of a little vinegar.
Have the rounds divided, leaving a piece of the sinew to hang up by; lay the pieces in a tub of cold water for an hour, then rub each piece of beef that will weigh fifteen or twenty pounds, with a handful of brown sugar and a tablespoonful of saltpetre, pulverized, and a pint of fine salt; sprinkle fine salt in the bottom of a clean tight barrel, and lay the pieces in, strewing a little coarse salt between each piece; let it lie two days then make the brine in a clean tub, with cold water and ground alum salt - stir it well; it must be strong enough to bear an egg half up; put in half a pound of best brown sugar and a table spoonful of saltpetre to each gallon of the salt and water, pour it over the beef, put a clean large stone on the top of the meat to keep it under the pickle (which is very important!, put a cover on the barrel, examine it occasionally to see that the pickle does not leak, and if it should need more, add of the same strength. Let it stand six weeks then hang it up in the smoke-house, and after it has drained, smoke it moderately for ten days, it should then hang in a dry place. Before cooking let it soak for twenty-four hours; a piece that weighs fifteen or twenty pounds should boil two hours-one half the size, one hour, and a small piece should soak six or twelve hours, according to size.
This must be made with fine hen lobsters when full of spawn, boil them thoroughly. When cold pick out all the solid meat, and pound it in a mortar; it is usual to add, by degrees, (a very little) finely powdered mace, black or Cayenne pepper salt, and, while pounding, a little butter. When the whole is well mixed, and beat to the consistence of paste, press it down hard in a preserving pot, pour clarified better over it, and cover it with wetted bladder.
Clean the shad, take off the tail, head, and all the fins, then cut it in pieces, wash and wipe it dry. Season each piece well with salt and Cayenne pepper. Lay them in layers in a stone-jar, place between each two layers some allspice, cloves, and stick-cinnamon. Cover them with good cider vinegar, tie thick paper over the jar, place them in a moderate oven, and let them remain three or four hours.
Take a pound of beef suet, a pound of pork, a pound of bacon fat and lean, and a pound of beef and veal. Cut them very small. Take a handful of sage leaves chopped fine, with a few sweet herbs. Season pretty high with pepper and salt, take a large well-cleaned gut and fill it. Set on a saucepan of water, and when it boils, put it in, first pricking it to prevent its bursting. Boil it one hour.
Take 1 pound of young pork, fat and lean, without skin or gristle; 1 pound of beef suet, chopped fine together; put in 1/2 pound of grated bread, half the peel of a lemon, shred, a nutmeg grated, 6 sage leaves, chopped fine; a teaspoonful of pepper; and 2 of salt; some thyme, savory, and marjoram, shred fine. Mix well together and put it close down in a pan till used. Roll them out the size of common sausages, and fry them, in fresh butter, of a fine brown, or broil them over a clear fire, and send them to table hot.
Take 6 pounds of young pork, quite free from skin, gristle, or fat; cut it small, and beat it fine in a mortar. Chop 6 pounds of beef suet very fine, shred a handful of sage leaves fine, spread the meat on a clean dresser, and shake the sage over it. Shred the rind of a lemon very fine, and throw it with sweet herbs on the meat. Grate 2 nutmegs, to which put a teaspoonful of pepper, and a table spoonful of salt. Throw the suet over it, and mix all well together. Put it down close in the pot and when used, roll it up with as much egg as will make it smooth.
Take off the ears and noses of four heads, and pick out the eyes, and lay them in salt and water all night, then wash and put them on to boil, take out the bones carefully, chop and season them well, and pack it in bowls; they will turn out whole, and may be eaten cold with vinegar, or fried as sausage.
Take the thin ends of prime ribs; bubble them slowly with a little salt, pepper, 3 bay leaves, 1 onion stuck with gloves, and a bunch of sweet herbs. Remove all the scum, and bubble till a skewer will penetrate without force.
Take 8 pounds of scraps of pork, that will not do for sausage, boil it in 4 gallons of water; when tender, chop it fine, strain the liquor and pour it back into the pot; put in the meat, season it with sage, summer savory, salt and pepper to taste, stir in a quart of corn meal; after simmering a few minutes, thicken it with buckwheat flour very thick; it requires very little cooking after it is thickened, but must be stirred constantly.
Put your oysters with all their liquor into a saucepan; no water, to every dozen add a lump of butter size of a walnut, salt, black pepper, a blade of mace, two bay leaves; bubble for five minutes, add a little cream, shake all well together, and turn them out, grating a little nutmeg on each oyster as it lies in the sauce.
One hundred oysters, 1/2 a pint of cream, 2 ounces of butter, beat the butter smooth with a little flour. Put the oysters in a pas over the fire; when they become hot, stir in the cream, butter, and flour. Season to your taste with salt, mace, and pepper. They should be served as soon as they are taken off the fire.
Roast your oysters over a quick fire till they are done dry, but not scorched; turn them out on the plate of a brazier, without any of their liquor; add a large lump of butter. Set the plate over the lamp when the butter is melted, add a gill of Madeira, a little salt and Cayenne.
Put the oysters alive in the shell upon a good fire and leave them till their shells open a little; then take them off, open them on a plate, and season with salt and pepper only. Thus they are excellent for delicate stomachs.
One hundred oysters, a baker's loaf crumbed, four eggs boiled hard; salt and cayenne pepper to taste. Chop the eggs very fine and mix with the crumbs, which season highly with cayenne and salt. Cover the bottom of a deep pie-dish with the eggs and crumbs; then with a fork, place layer of oysters with two or three small pieces of butter, and so continue until all are in, reserving sufficient crumbs for the cover For those who like it, a little mace may be added. Bake in a quick oven three-quarters of an hour. Serve hot.
Take fine large oysters, free them from all the small particles of shell, then place them on a clean towel and dry them. Have ready some crackers made very fine, which season with a little salt, black and cayenne pepper of equal proportions.
Beat as many eggs and cream mixed, as will moisten all the oysters required, then with a fork dip each one in the egg and lay them on the cracker, and with the back of a spoon pat the cracker close to the oyster; lay them an a dish, and so continue until are done. Put in a frying-pan an equal portion of butter and lard or sweet oil boiling hot, then put in as many oysters as the pan will hold without allowing them to touch, and fry quickly a light brown on both sides. A few minutes will cook them. Send to table hot.
Take fifty large oysters, remove every particle of shell which may adhere to them, put them in to a colander and pour over a little water to rinse them. After letting them drain, put them into a stewpan with a quarter of a pound of butter, salt' black and red pepper to taste. Put them over a clear fire, and stir while cooking. As soon as they commence to shrink remove them from the fire, and send to table hot in a well (covered) heated dish.
Wash the fish, and after remaining in water all night, boil it. Take out all the bones, cut up very fine and mix with an equal quantity of potatoes; add a piece of butter, cayenne, and a little more salt, if necessary. Then make it out into small round cakes, and fry in butter or beef drippings, light brown on both sides.
The medium sized are best, put them alive into a kettle of boiling water which has been salted, and let them boil from half an hour to three- quarters, according to their size. When done take them out of the kettle, wipe them clean, and rub the shell with a little sweet oil, which will give a clear red appearance.
Crack the large claws without mashing them, and with a sharp knife split the body and tail from end to end. Send to table and dress as follows: after mincing it very fine add salt, cayenne pepper, mustard, salad oil, and vinegar to taste) observing to mix all well together.
Drain off the liquor from one hundred oysters, wash them and put to them a table-spoonful of salt and a tea-cup of vinegar; let them simmer over the fire about ten minutes, taking off the scum as it rises; then take out the oysters and put to their own liquor a tablespoonful of whole black pepper and a teaspoonful of mace and cloves; let it boil five minutes, skim and pour it over the oysters in a jar.
One hundred oysters, one dozen cloves, two dozen allspice, mace, cayenne pepper, and salt to taste.
Strain the liquor through a sieve, put it in a saucepan, and add the oysters, spice, pepper, salt, and half a pint of cider vinegar. Place them over a slow fire, and as soon as they boil take them off. Pour them into a large bowl and set them away to cool. When cold cover them close.
Scale, clean, and wrap your fish in a cloth, boil it gently in plenty of water well salted; when done drain it carefully without breaking, lay it on your dish and mask it with cream or white onion sauce.
Cut about one-quarter of a pound of fresh bacon into thin slices, soak it on the fire in a stewpan until it is almost done; then put about a quart of peas to it, a good bit of butter, a bunch of parsley, and two spoonfuls of catsup; simmer on a slow fire and reduce the sauce; take out the parsley and serve the rest together.
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 flour with as much water as will fill the pot; season with black pepper and salt to your taste, and boil it for half an hour. Have ready some crackers (Philadelphia pilot bread if you can get it) 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.
Four tablespoonfuls of onions, fried with pork; a quart of boiled potatoes well mashed; 1 1/2 pounds of sea biscuit broken; 1 teaspoonful of thyme mixed with one of summer savory: 1/2 bottle of mushroom catsup; one bottle of port or claret; 1/4 of a nutmeg, grated; a few cloves, mace, and allspice; 6 pounds fish (sea-bass or cod), cut into slices; 25 oysters, a little black pepper, and a few slices of lemon. The whole put in a pot and covered with an inch of water, boiled for an hour and gently stirred.
Take of veal, beef cut into small pieces and scrag of mutton, 1 pound each; put them into a saucepan, with 2 quarts of water, put into a clean cloth 1 ounce of barley, an onion, a small bundle of sweet herbs, 3 or 4 heads of celery cut small, a little mace, 2 or 3 cloves, 3 turnips pared and each cut in two, a large carrot cut into small pieces, and young lettuce. Cover the pot close, and let it stew very gently for six hours. Then take out the spice, sweet herbs, and onion, and pour all into a soup-dish, seasoned with salt.
Quarter of a pound of butter placed in a stewpan, add to it 2 tablespoonsful of flour, 1/2 pint of milk. Then add cold vegetables chopped very fine, and stew together a quarter of an hour. Before sent up, beat the yolks of two eggs, add of a pint of cream, and a little pepper and salt to taste.
Cut into small pierce 3 large legs of veal, 1 of beef, and the lean part of a ham; lay the meat in a large cauldron, with a quarter of a pound of butter at the bottom, 4 ounces of anchovies, and a ounces of mace. Cut small 6 heads of clean washed celery, freed from green leaves, and put them into the cauldron, with 3 large carrots cut thin. Cover all close, and set it on a moderate fire. When the gravy begins to draw, keep taking it off till it is all extracted. Then cover the meat with water, let it boil gently for four hours, then strain it through a hair-sieve into a clean pan, till it is reduced to onethird. Strain the gravy drawn from the meat into a pan, and let it boil gently, until it be of a glutinous consistence. Take care and skim off all the fat as it rises. Watch it when it is nearly done, that it does not burn; next season it with Cayenne pepper, and pour it on flat earthen dishes, a quarter of an inch thick. Let it stand till the next day and then cut it out by round tins larger than a silver dollar. Set the cakes in dishes in the sun to dry, and turn them often. When fully dried put them into a tin box with a piece of clean white paper between each, and keep them in a dry place. If made in frosty weather it will soon become solid. This kind of soup is exceedingly convenient for private families, for by putting one of the cakes in a saucepan with about a quart of water, and a little salt, a basin of good broth may be made in a few minutes. It will likewise make an excellent gravy for roast turkeys, fowls, and game.
Put a small broiled bone to 1 1/2 pints of peas, and water in proportion, a root of celery, a small bench of sweet herbs, a large onion. Cayenne pepper, and salt to taste; boil it briskly for five hours, strain and pulp it; then add a little spinach juice, and asparagus boiled and cut into small pieces. A teaspoonful of walnut soy, and a teaspoonful of mushroom catsup, answers as well as the bone.
Take 4 pounds of gravy beef, 2 pounds of scrag of mutton, and 2 pounds of scrag of veal; boil them in 2 gallons of water, stew them gently till it begins to taste well, pour it out and let it stand till cold, skim off all the fat. Take 2 pair of giblets well scaled, put them to the broth, and simmer them till they are very tender. Take them out and strain the soup through a cloth. Put a piece of butter rolled in flour into the stewpan with some fine chopped parsley, chives, a little pennyroyal, and sweet marjoram. Place the soup over a slow fire, put in the giblets, fried butter, herbs, a little Madeira wine, some salt, and Cayenne pepper; when the herbs are tender, send the soup and giblets intermixed to table. This forms a very savory dish.
Take the liquor of meat boiled the day before, with the bones of leg and shin of beef, add to the liquor as much as will make 130 quarts, also the meat of 10 stones of leg and shin of beef, and ox-heads, all cut in pieces; add 2 bunches of carrots, 4 bunches of turnips, 2 bunches of leeks, 1/2 a peck of onions, 1 bunch of celery, 1/2 a pound of pepper, and some salt. Boil it for six hours. Either oatmeal or barley may be put in to thicken it, if thought necessary. This soup may be used at any gentleman's table.
Garnish the bottom of the stewpan with thin pieces of lard, then a few slices of ham, slices of veal cutlet, sliced onions, carrots, parsnips, celery, a few cloves upon the meat, and a spoonful of broth; soak it on the fire in this manner till the veal throws out its juice; then put it on a stronger fire, till the meat catches to the bottom of the pan, and is brought to a proper color; then add a sufficient quantity of light broth, and simmer it on a slow fire till the meat is thoroughly done; add a little thyme and mushrooms. Skim and sift it clear for use.
Cut slices of lean beef, according to the quantity wanted, which place in a stew-pan, upon sliced onions and roots, adding two spoonsful of fat broth, soak this on a slow fire for half an hour stirring it well; when it catches a proper color add thin broth made of suitable herbs, with a little salt over it.
Put a pound of rice and a little pepper and broth herbs into two quarts of water, cover them close, and simmer very softly; put in a little cinnamon, two pounds of good oxcheek, and boil the whole till the goodness is incorporated by the liquor.
Take an ox-cheek, 2 pecks of potatoes, 1/4 of a peck of onions, 3/4 of a pound of salt, and 1 1/2 ounces of pepper - to be boiled in 90 pints of water, on a slow fire until reduced to 60. A pint of this soup with a small piece of meat, is a good meal for a hearty working man. Some of every vegetable, with a few herbs, may be added.
Take 8 gallons of water, and mix it with 5 pounds of barley-meal. Boil it to the consistence of a thick jelly. Season it with salt, pepper, vinegar, sweet herbs, and, to give it a gratifying flavor, add the meat of 4 red herrings pounded.
A pound of Scotch barley, with sufficient time allowed in the cooking, will make a gallon of water into a tolerable pudding consistency. A pint basin filled with it will hold a spoon upright, when at its proper degree of warmth for eating. Thoroughly steeped, it will produce a rich pulp, the form of the grains being nearly lost. Five hours' exposure, in a moderately heated oven, will be sufficient; and it may be improved by an hour or two more.
Amongst other means for such preparation, when a baker's oven has been emptied of its bread a pan of 1 gallon size may be put in to steep its contents during the preceding night, and then renew the usual baking in the morning. What has been lost by evaporation, may be restored by the addition of warm water. All the seasoning requisite to make it as savory as plain family dishes generally are, will be about 3 large onions, 1 ounce of salt, and 1/4 of an ounce of pepper. This seasoning should be put in before sending it to the oven.
Sot on the fire 4 ounces of pearl barley, with 6 quarts of salt water. When it boils skim it, and add what quantity of salt beef or fresh brisket you choose, and a marrow-bone or a fowl, with 2 pounds of either lean beef or mutton, and a good quantity of leeks, cabbages, or savoy, or you may use turnips, onions, and grated carrots; keep it boiling for at least 4 or 5 hours, but, if a fowl be used, let it not be put in till just time enough to bring it to table when well done, for it must be served separately.
Take l onion, 1 turnip, 2 pared potatoes, 1 carrot, 1 head of celery. Boil them in 3 pints of water till the vegetables are cooked; add a little raft; have a slice of bread toasted and buttered, put it into a bowl, and pour the soup over it. Tomatoes, when in season, form an agreeable addition.
Leave 1 pint of peas in the pot with the water they were boiled in; make a thickening of flour, milk and butter, seasoned with salt, pepper, parsley and thyme; toast 2 or 3 slices of bread, cut it up in the tureen; and when the soup has boiled about 10 minutes, pour it over.
Children are mostly fond of pea soup, and it seldom disagrees with them. A few slices of fat ham will supply the place of butter.
To each quart of young corn cut from the cob allow 3 pints of water. Put the corn and water on to boil, and as soon as the grains are tender, have ready 2 ounces of sweet butter mixed with 1 tablespoonful of flour. Stir the flour and butter into the corn and water, and let it boil 10 or 15 minutes longer. Just before the soup is taken out of the pot beat up an egg, and stir into it, with salt and pepper to your taste.
Beat up an egg, and to it add as much flour as will make a very stiff dough. Roll it out in a thin sheet, flour it, and roll it up closely, as you would do a sheet of paper. Then with a sharp knife cut it in shavings about like cabbage for slaw; flour these cuttings to prevent them from adhering to each other, and add them to your soup whilst it is boiling. Let them boil 10 minutes.
Cut in small pieces 3 pounds of tripe, put it on to boil in as much water as will cover it, allowing a teaspoonful of salt to every quart of water. Let it boil 3 hours, then have ready 4 calves'-feet, which have been dressed with the tripe, and add as much water as will cover them; also 3 onions sliced, and a small bunch of sweet herbs chopped fine. Half an hour before the pepperpot is done add four potatoes cut in pieces; when these are tender add 2 ounces of butter rolled in flour, and season the soup highly with Cayenne pepper. Make some dumplings of flour and butter and little water - drop them into the soup; when the vegetables are sufficiently soft, serve it.
The calves'-feet may be served with drawn butter. Any kind of spice may be added. If allspice or cloves are used, the grains should be put in whole.
Wash the shells and put them in a kettle. Put the kettle where it will be hot enough to cause a steam from the clams, which will open them. To 1 quart of clams put 2 quarts of water, and then proceed as for oyster soup.
To 1 quart of oysters add 1 quart of water. Pour the water on the oysters and stir them. Then take them out one at a time, so that no small particles of shell may adhere to them. Strain the liquor through a sieve, put it in a stew-pan over the fire with a little mace, and season with red pepper and salt to your taste. When this boils put in your oysters. Let them boil again; then add 1/2 pint of cream and serve hot.
Clean and wash a large fat chicken, put it on to boil in about 4 quarts of water, to which add 1/2 a teacupful of rice, 1 onion cut fine, 4 or 5 turnips pared and cut into small pieces, 1 dessertspoonful of white sugar (a little sugar, not more than a tablespoonful to 3 or 4 quarts, may be added scorched brown, to any soup while boiling, with advantage), a little sweet marjoram, with salt and red-pepper to taste. After boiling over a slow fire for rather more than an hour put in 6 white potatoes, pared, washed, and cut in quarters, which, as soon as done, add a little parsley minced fine. When done, if not sufficiently seasoned, more may be added. Place the chicken on a dish, which garnish with sprigs of double parsley, the soup in a tureen, and send to table hot.
Take a nice tender chicken, and after cleaning it very nicely, cut it into quarters, and put it into a soup-kettle with 3 quarts of water, 2 tablespoonful of rice, or pearlbarley, and salt to taste. Let it boil slowly, and as the scum rises remove it. When thoroughly done place the chicken on a dish, garnish with double parsley, and eat with drawn butter, and serve the broth in a deep-covered china bowl or tureen, and send to table hot.
Take 3 pounds of the scrag of a neck of very fresh mutton, cut it into several pieces, wash them in cold water, and put them into a stewpan with 2 quarts of cold springwater; place the stewpan on the fire to boil, skim it well, and then add a couple of turnips cut into slices a few branches of parsley, a sprig of green thyme, and a little salt. When it has boiled gently by the side of the stove for an hour and a half, skim off the fat from the surface, and then let it be strained through a lawn sieve into a basin and kept for use.
Half pint of boiling water, 2 teaspoonful of flour, and 2 ounces of butter. Mix the flour and butter together until they are perfectly smooth. Stir this into the boiling water, and add salt to taste. If made with milk in place of water, leas butter will answer.
Soak slices of veal, ham, onions, parsnips, 2 doves of garlic, 2 heads of cloves, then add broth, a glass of white wine, and 2 slices of lemon; simmer it over a slow fire, skim it well, and sift it.
Chop 5 or 6 large onions, mix a little verjuice, or vinegar, pepper, salt, and a little butter; serve it up either warm or cold.
Chop lemon-peel very fine, with 2 or 3 pickled cucumbers, a bit of butter, salt, and coarse pepper, a little flour, with 2 spoonful of catsup, and stew it on the fire without boiling.
Take a slice of boiled ham, as much breast of roasted fowl, a pickled cucumber, a hard yolk of an egg, one anchovy, a little parsley, and a bend of shallot, chopped very fine; boil it a moment in good catsup, and use it for meat or fish.
Put in a smell stewpan a couple of slices of ham, a clove of garlic, 2 cloves, a laurel-leaf, sliced onions, and roots; let it catch the fire a little. Then add a small quantity of broth, 2 spoonful of catsup, and a spoonful of the best vinegar. Simmer it for an hour on the side of the stove, then sift it in a sieve, and serve it for a high flavored sauce.
Chop 2 legs of beef in pieces, put them into a pot of water, stew it over a slow fire a day and a night; then add onions, herbs, and spices as for gravy; continue stewing it till the meat is off the bones, and the gravy quite out; then strain the liquor into a milk-pan, to which quantity it should be reduced; when cold, take off the fat, put it into a saucepan, and add whatever is required to flavor it; simmer it on a slow fire till reduced to about 12 saucers twothirds full, put them in an airy place till as dry as leather, put them in paper bags, and keep in a dry place.
Chop a fowl's liver with a or 3 shallots, and a couple of truffles or mushrooms; simmer these in a spoonful of oil, 2 or 3 spoonful of gravy, a glass of wine, a little salt and coarse pepper, simmer it about half an hour, and skim it very well before using.
Simmer crumbs of bread in good gravy, until it is quite thick, take it off the fire, and add a few sweet almonds pounded, 2 hard yolks of eggs, and a breast of fowl roasted, all pounded very fine; boil a sufficient quantity of cream to your sauce, and sift all together, then add pepper and salt, and warm it without boiling.
Boil tomatoes, full ripe, in their juice, to neatly the consistence of a pulp, pass them through a hair sieve, and add salt to the taste. Aromatize it sufficiently with clove, pepper, and nutmegs.
Take a gallon of strong stale beer, a pound of anchovies washed from the pickle, the same of shallots peeled, 1/2 an ounce of mace, 1/2 an ounce of cloves, 1/4 of an ounce of whole pepper 3 or 4 large races of ginger, and 2 quarts of large mushroom flaps, rubbed to pieces. Cover these close, and let it simmer till half wasted. Then strain it through a flannel bag; let it stand till quite cold, and then bottle it. This may be carried to any part of the world; and a spoonful of it to a pound of fresh butter melted, will make a fine fish sauce, or will supply the place of gravy sauce. The stronger and staler the beer the better will be the catsup.
Another. - Chop 24 anchovies, having first boned them; put to them 10 shallots cut small, and a handful of scraped horse-radish, 1/4 of an ounce of mace, a quart of white wine, a pint of water, and the same quantity of red wine, a lemon cut into slices, 1/2 a pint of anchovy liquor, 12 cloves, and the same number of peppercorns. Boil them together till it comes to a quart, then strain it off cover it close, and keep it in a cold dry place. Two spoonful of it will be sufficient for a pound of better. It is a good sauce for boiled fowls, or, in the room of gravy lowering it with hot water, and thickening it with a piece of butter rolled in flour.
Take 1 pound of anchovies, a quart of claret, of a pint of white wine vinegar, 1/2 an ounce of cloves and mace, 2 rages of ginger sliced, a little black pepper, the peel of a lemon, a piece of horseradish, a large onion, a bunch of thyme and savory; set all these over a slow fire to simmer an hour, then strain it through a sieve; when cold put it in a bottle with the spice, but not the herbs. To a large coffeecupful cold, put a pound of butter; stir it over the fire till it is as thick as cream; shake the bottle when used, and put no water to the butter.
Run the cream over the hare or venison just before frothing it, and catch it in a dish; boil it up with the yolks of two eggs, some onion, and a piece of butter rolled in flour and salt. Half a pint of cream is the proportion for two eggs.
Pare and core tart apples, cut them in slices, rinse and put them in an earthern stewpan, set them on the fire, do not stir them until they burst and are done: mash them with a spoon, and when perfectly cool sweeten with white sugar to taste.
Mix 2 glasses of red wine, one of vinegar, 3 teaspoonful of cullis, a bit of sugar, 1 sliced onion, a little cinnamon, and a laurel-leaf; boil them a quarter of an hour.
Four ounces of butter, six ounces of sugar; as much wine as the butter will take. Beat the butter and sugar together, and gradually add the wine and a little nutmeg.
Mix together one tablespoonful of moist sugar, two of French vinegar, three of salad oil, a teaspoonful of mixed mustard, some pepper and salt, end serve.
Boil 4 ounces of macaroni till it is quite tender, then lay it on a sieve to drain, and put it into a stewpan with about a gill of cream, and a piece of butter rolled in flour; stew it five minutes and pour it on a plate. Lay Parmesan cheese toasted all over it' and send it up in a water-plate.
Get a fresh cabbage, take off the outside leaves, out it in half, and with a sharp knife shave it into fine slips. Put it into a deep dish, and pour over it a dressing prepared in the following manner:
Beat up 2 eggs, add to it 1 gill of vinegar and water mixed; place it on the range; when it begins to thicken stir in a piece of butter the size of a small walnut, a little salt, when cold pour it over the cabbage and stir it together; and before sending to table sprinkle with a little black pepper.
Early peas require about half an hour to boil and the later kinds rather longer, the water should boil when they are put in; when they are tough and yellow, they may be made tender and green by putting in a little pearl-ash or ashes tied up in a bag, just before they are taken up, this will tender all green vegetables, but do not put too much; when done dip them out; drain and season them with butter, pepper and salt; put a bench of parsley in the middle of the dish.
These, to be tender, should be boiled from three to four hours, after the strings have been very carefully removed. Add a little butter, salt and black pepper when they are dished.
General Instructions. - The vegetable kingdom affords no food more wholesome, more easily prepared, or less expensive than the potato, yet, although this most useful vegetable is dressed almost every day, in almost every family-for one plate of potatoes that comes to table as it should, ten are spoiled.
Be careful in your choice of potatoes; no vegetable varies so much in color, size, shape, consistence and flavor.
Choose those of a large size, free from blemishes, and fresh, and buy them in the mould; they must not be wetted till they are cleaned to be cooked. Protect them from the air and frost by laying them in heaps in a cellar, covering them with mats or burying them in sand or in earth. The action of frost is most destructive, if it be considerable, the life of the vegetable is destroyed, and the potato speedily rots.
1. Potatoes boiled. - Wash them, but do not pare or cut them unless they are very large; fill a saucepan half full of potatoes of equal size (or make them so by dividing the larger ones), put to them as much cold water as will cover them about an inch: they are sooner boiled, and more savory than when drowned in water; most boiled things are spoiled by having too little water, but potatoes are often spoiled by too much; they must merely be covered, and a little allowed for waste in boiling) so that they may be just covered at the finish.
Set them on a moderate fire till they boil, then take them off, and set them by the side of the fire to simmer slowly till they are soft enough to admit a fork (place no dependence on the usual test of their skin cracking, which, if they are boiled fast, will happen to some potatoes when they are not half done, and the inside is quite hard); then pour the water off (if you let the potatoes remain in the water a moment after they are done enough they will become waxy and watery), uncover the saucepan, and set it at such a distance from the fire as will secure it from burning; their superfluous moisture will evaporate, and the potatoes will be perfectly dry and mealy.
You may afterwards place a napkin, folded up to the size of the saucepan's diameter, over the potatoes, to keep them hot and mealy till wanted.
This method of managing potatoes is in every respect equal to steaming them; and they are dressed in half the time.
There is such an infinite variety of sorts and sizes of potatoes, that it is impossible to say how long they will take to cook; the best way is to try them with a fork. Moderate sized potatoes will generally be done in fifteen or twenty minutes.
2. Cold Potatoes Fried. - Put a bit of clean dripping into a fryingpan; when it is melted slice in your potatoes with a little pepper and salt, put them on the fire, keep stirring them; when they are quite hot they are ready.
3. Potatoes Boiled and Broiled. - Dress your potatoes as before directed, and put them on a gridiron over a very clear and brisk fire; turn them till they are brown all over, and send them up dry, with melted butter in a cup.
4. Potatoes Fried in Slices or Shavings. - Peel large potatoes, slice them about a quarter of an inch thick, or cut them in shavings round and round as you would peel a lemon. Dry them well in a clean cloth, and fry them in lard or dripping. Take care that your fat and frying pan are quite clean; put the pan on a quick fire, watch it, and as soon as the lard boils, and is still, put in the slices of potatoes, and keep moving them till they are crisp; take them up and lay them to drain on a sieve: send them up with a very little salt sprinkled over them.
5. Potatoes Fried Whole.-When nearly boiled enough, as directed in No. 1, put them into a stewpan with a bit of butter, or some nice clean beef drippings; shake them about often (for fear of burning them) till they are brown and crisp; drain them from the fat.
It will be an improvement to the three last receipts, previously to frying or broiling the potatoes, to flour them and dip them in the yolk of an egg, and then roll them in fine sifted breadcrumbs.
6. Potatoes Mashed. - When your potatoes are thoroughly boiled, drain dry, pick out every speck, etc., and while hot rub them through a colander into a clean stewpan, to a pound of potatoes put about half an ounce of butter, and a tablespoonful of milk; do not make them too moist; mix them well together.
7. Potatoes Mashed with Onions. - Prepare some boiled onions, by putting them through a sieve, and mix them with potatoes. In proportioning the onions to the potatoes, you will be guided by your wish to have more or less of their flavor.
8. Potatoes Excaloped. - Mash potatoes as directed in No. 6, then butter some nice clean scallop shells, or pattypans; put in your potatoes, make them smooth at the top, cross a knife over them, strew a few fine bread-crumbs on them, sprinkle them with a paste brush with a few drops of melted butter, and then set them in a Dutch oven; when they are browned on the top, take them carefully out of the shells, and brown the other side.
9. Colcannon. - Boil potatoes and greens, or spinach, separately; mash the potatoes, squeeze the greens dry, chop them quite fine, and mix them with the potatoes with a little butter, pepper and salt; put it into a mould, greasing it well first; let it stand in a hot oven for ten minutes
10. Potatoes Roasted. - Wash and dry your potatoes (all of a size), and put them in a tin Dutch oven, or cheese toaster; take care not to put them too near the fire, or they will get burnt on the outside before they are warmed through.
Large potatoes will require two hours to roast them.
11. Potatoes Roasted under Meat. - Half boil large potatoes, drain the water from them, and put them into an earthern dish, or small tin pan under meat that is roasting, and baste them with some of the dripping when they are browsed on one side, turn them and brown the other; send them up round the meat, or in a small dish
12. Potato Balls. - Mix mashed potatoes with the yolk of an egg, roll them into balls, flour them, or egg and breadcrumb them, and fry them in clean drippings, or brown them in a Dutch oven.
13. Potato Snow. - The potatoes must be free from spots, and the whitest you can pick out; put them on in cold water; when they begin to crack strain the water from them, and put them into a dean stewpan by the side of the fire till they are quite dry and fall to pieces; rub them through a wire sieve on the dish they are to be sent up in and do not disturb them afterwards.
14. Potato Pie. - Peel and slice your potatoes very thin into a pie dish. Between each layer of potatoes put a little chopped onion (three-quarters of an ounce of onion is sufficient for a pound of potatoes), between each layer sprinkle a little pepper and salt, put in a little water and cut about two ounces of fresh butter into little bits and lay it on The top, cover it close with puff paste. It will take about an hour and a half to bake it.
Wash and wipe the tomatoes, and put them on the gridiron over live coals, with the stem down. When that side is brown turn them and let them cook through. Put them on a hot dish and send quickly to table, to be there seasoned to taste.
Season them with salt and pepper. Flour them over, put them in a deep plate with a little butter and bake in a stove.
Put them clean-washed, with their skins on, into a steam saucepan, and let The water under them be about half boiling; let them continue to boil rather quickly, until they are done. If the water once relaxes from its heat the potato is sure to be affected, and to become soddened, let the quality be ever so good. A too precipitate boiling is equally disadvantageous, as the higher parts to the surface of the root begin to crack and open while the centre part continues unheated and undecomposed.
Be careful in gathering mushrooms that you have the right kind: they are pink underneath and white on the top, and the skin will peel off easily, but it sticks to the poisonous ones: and the smell and taste of the good ones are not rank. After you have peeled them, sprinkle them with salt and pepper, and put them in a stewpan, with a little water and a lump of butter. Let them boil fast ten minutes, and stir in a thickening of flour and cream. They may be fried in butter, or broiled on a gridiron. They are sometimes very abundant in the fall, on ground that has not been ploughed for several years; they appear after a warm rain. They may be peeled, salted, and allowed to stand for some hours before cooking.
Take a pair of tender, fat chickens, singe, open and cut them into pieces, by separating all the joints. Wash them through several waters, with eight or ten pared white potatoes, which put into a pan, and, after seasoning highly with salt and black pepper, dredge in three tablespoonful of flour. Stir well together, then line the sides (half way up) of a medium-sized stew-kettle with paste made with two pounds of flour and one of butter. Put the chicken and potato into the kettle with water just sufficient to cover them. Roll out some paste for a cover, the size of the kettle, and join it with that on The sides; cut a small opening in the centre, cover the kettle, and hang it over clear fire or set it in the oven, as moist convenient turn the kettle round occasionally, that the sides may be equally browned. Two hours over a clear fire, or in a quick oven, will cook it. When done, cut the top crust into moderate-sized pieces, and place it round a large dish, then, with a perforated skimmer, take up the chicken and potatoes and place in the centre; cut the side crust and lay it on the top, put the gravy in a sauce-tureen, and send all to table hot.
Boil a handful of raisins in a pint of water for ten minutes. Mix 2 tablespoonsful of good oatmeal with a little cold water, and pour it into saucepan, and boil fifteen or twenty minutes. Salt a little, and sweeten to taste.
Mix 2 tablespoonsful of arrow-root (Bermuda is the best) in a little water to a paste. Add a little lemon or orange peel to a pint of boiling water, and stir in the arrowroot while boiling. Cook it till clear, and season with nutmeg and sugar to taste, and wine, if desired. Half milk and half water, or all milk, may be used instead of water.
Cover 3 tablespoonsful of tapioca with water, and soak it two or three hours. Add a little water to it, and boil till clear. Sweeten to taste, and eat alone or with cream.
Walsh thoroughly 2 tablespoonful of tapioca; pour over it a pint of water, and soak for three hours. Place it then over a slow fire and simmer till quite clear. If too thick, add a little boiling water. Sweeten with white sugar, and flavor with a little wine.
Pare, core, and quarter 8 apples, take 1/2 tablespoonful tapioca which has been all night soaking in water; add 1/2 teacupful white sugar, and a little nutmeg or cinnamon. Put the tapioca into a stewpan to simmer 10 minutes; then add The apples, and simmer ten minutes more. When cold it will form a jelly around the apples.
Beat up the yolks and whites of 3 eggs, strain them through a sieve, and gradually add to them about a quarter of a pint of milk. Stir these well together. Mix in a mortar 2 ounces of moist sugar and as much grated nutmeg as will lie on a six pence; stir these into the eggs and milk; then put in 4 ounces of flour, and beat it into a smooth batter; stir in, gradually, 8 ounces of very fine chopped suet and 3 ounces of bread-crumbs. Mix all thoroughly together, at least half an hour before putting the pudding into the pot. Put it into an earthenware mould that is well buttered, and tie a pudding-cloth over it.
Peel 6 good apples; take out the cores with the point of a small knife, tent be sure to leave the apples whole, fill up where the core was taken from with sugar, place them in a pie-dish, and pour over them a nice light batter, prepared as for batter pudding, and bake them an hour in a moderate oven.
This nice dish is usually baked under meat, and is thus made. Beat 4 large spoonful of flour, 2 eggs, and a little salt for fifteen minutes, put to them 3 pints of milk, and mix them well together: then butter a dripping-pan, and set it under beef, mutton, or veal, while roasting. When it is brown, cut it into square pieces, and turn it over, and, when the under side is browned also, send it to the table on a dish.
Cut a round piece out of the bottom of a Dutch loaf, and put that and the piece that was cut out into a quart of cold new milk, in the evening, and let it stand all night. If the milk is all soaked up by the morning, add some more. Put the piece in the bottom again, tic the loaf up in a cloth, and boil it an hour. Eat it with sugar, or with melted butter, white wine, and sugar sauce.
Boil an approved quantity of wheat; when soft, pour off the water, and keep it for use as it is wanted. The method of using it is to put milk to make it of an agreeable thickness; then, warming it, adding some sugar and nutmeg.
Shred half a pound of suet very fine, grate into it half a pound of French roll, a little nutmeg, and the rind of a lemon. Add to these half a pound of chopped apples, half a pound of currants, clean washed and dried, half a pound of jar raisins, stoned and chopped, a glass of rich sweet wine, and 5 eggs, beaten with a little salt. Mix all thoroughly together, and boil it in a basin or mould for three hours. Sift fine sugar over it when sent to table, and pour whitewine sauce into the dish.
Make a crust as for a fruit pudding, roll it out to fourteen or fifteen inches in length and eight or sine in width; spread with raspberry jam or any other preserve of a similar kind, and roll it up in the manner of a collared eel. Wrap a cloth round it two or three times, and tie it tight at each end. Two hours and a quarter will boil it.
Weigh three-quarters of a pound of any odd scraps of bread, whether crust or crumb, cut them small, and pour on them a pint and a half of boiling water to soak them well. Let it stand till the water is cool, then press it out, and mash the bread smooth with the back of a spoon. Add to it a teaspoonful of beaten ginger, some moist sugar, and threequarters of a pound of currants. Mix all well together, and lay it in a pan well buttered. Flatten it down with a spoon, and lay some pieces of batter on the top. Bake it in a moderate oven, and serve it hot. When cold it will turn out of the pan, and eat like good plain cheesecakes.
Beat up 8 eggs, put them in a stew-pan with half a pound of sugar, the same of butter, and some grated nutmeg, and set it on the fire, stirring it till it thickens; then pour it into a basin to cool. Set a rich paste round the edge of your dish, pour in your pudding, and bake it in a moderate oven. A delicious and elegant article.
Wash a quarter of a pound of whole rice; dry it in a cloth and beat it to a powder. Set it upon the fire with a pint and a half of new milk, till it thickens, but do not let it boil. Pour it out, and let it stand to cool. Add to it some cinnamon, nutmeg, and mace, pounded; sugar to the taste; half a pound of suet shred very small, and 8 eggs well beaten with some salt. Put to it either half a pound of currants, clean washed and dried by the fire, or some candied lemon, citron, or orange peel. Bake it half an hour with a puff cruet under it.
Butter your dish; lay in it a layer of bread crumbs, grated very fine; then boil 4 or 5 apples very tender, add a little butter nutmeg, and fine sifted sugar. Mix all up together, and lay on the bread-crumbs, then another layer of the crumbs; then add pieces of fresh better on the top, and bake in a slow oven for a quarter of an hour, until it becomes a delicate brown. It may be eaten hot or cold.
Take 1/4 peck of carrots, boil and mash them well; then add 1/2 pound flour, 1/2 pound currants, 1/2 pound raisins, 1/2 pound suet chopped fine, 1/2 cup of sugar, 2 tablespoonful of cinnamon, 1 tea" spoonful of allspice. Boil four hours, and serve hot with sauce flavored with Madeira wine.
One quart of milk, 1/2 a teacupful of rice, 2 teaspoonsful of sugar, 1/2 of a nutmeg, grated; a small piece of butter, size of hickory-nut. Pick and wash the rice; add all the ingredients. Stir all well together, and put in a slack oven one and half to two hours. When done pour it in a puddingdish, and serve when cold. If baked in an oven, take off the brown skin before it is poured in the pudding-dish, and replace it on the Sop of the pudding as before.
Put on one quart of water in a pot, as soon as it boils stir in as much Indian meal as will make a very thin batter. Beat it frequently while it is boiling, which will require ten minutes; then take it off, pour it in a pan, and add one ounce of butter, and salt to taste. When the batter is luke-warm stir in as much Indian meal as will make it quite thick. Set it away to rise in the evening; in the morning make it out in small cakes, butter your tins and bake in a moderate oven. Or the more common way is to butter pans, fill them three parts full, and bake them.
This cake requires no yeast.
Put your fruit in a preserving kettle, mash it to a pulp, with sugar enough to make it quite sweet. Set it over the fire, and, as soon as it begins to simmer, stir in very gradually two teaspoonsful of your to a quart of fruit. It should be stirred all the time it is boiling. Serve it either warm or cold, with cream.
Raspberries may be cooked in the same way.
Take 5 potatoes, boil, and mash there through a colander, with a little salt and 1 teacupful of milk or cream; 1/4 pound of butter, 1/2 pound of sugar, beaten to a cream. Beat 4 eggs, and stir them with the latter; then add the mashed potatoes when cool. Season with 1 tablespoonful of brandy and 1 nutmeg, grated, with a little cinnamon, Bake in a quick oven.
Take a pint measure of bread broken small or crumbed; boil a quart of milk, with a little salt and pour it over the bread; cover and let the bread swell till it can be mashed smooth. Beat 4 eggs and stir into it, with 4 tablespoonsful of flour. Sprinkle a bag inside with flour, pour in the pudding, tie loosely, and boil one hour.
Beat 4 eggs well, have ready a pint basin floured and buttered, pour in the eggs and fill it up with new milk previously boiled, and when cold beat them together, put a white paper over the basin, cover with a cloth, and boil it twenty minutes. Send it up with wine and butter sauce.
Scald the quinces tender, pare them thin, serape off the pulp, mix with sugar very sweet, and add a little ginger and cinnamon. To a pint of cream put three or four yolks of eggs, and stir it into the quinces till they are of a good thickness. Butter the dish, pour it in, and bake it.
Make a puff paste, and roll it out. Spread raspberry jam, and make it into dumplings. Boil them an hour, pour melted butter into a dish, and strew grated sugar over it.
Roll out thin puff paste, lay it in a patty-pan; put in raspberries, and strew fine sugar over them. Put on a lid, and when baked, out it open, and put in 1/2 a pint of cream, the yolks of 2 eggs well beaten, and a little sugar.
Put an ounce of loaf sugar, beat and sifted, to 1 pound of fine flour. Make it into a stiff paste, with a gill of boiling cream, and 3 ounces of butter. Work it well, and roll it very thin.
Sift a pound and a half of flour, and take out a quarter for rolling cut in it a quarter of a pound of lard, mixed with water and roll it out; cut half a pound of butter, and put it in at two rollings with the flour that was left out.
For making the bottom crust of pies, put half a pound of lard into a pound of flour, with a little salt, mix it stiff, and grease the plates before you make pies; always make your paste in a cold place and bake it soon. Some persons prefer mixing crust with milk instead of water.
Put to a peck of flour 3 eggs, then put in half a pound of suet and a pound and a half of butter. Work it up well and roll it out.
Another method. - Take a peek of flour, and 6 pounds of butter, boiled in a gallon of water, then skim it off into the flour, with as little of the liquor as possible. Work it up well into a paste, pull it into pieces till gold, then make it into the desired form.
Sift a pound of flour. Divide 1 pound of butter into four parts, cut one part of the butter into the flour with a knife; make it into dough with water, roll it, and flake it with part of the butter. Do this again and again till it is all in. This will make enough crust for at least ten puffs. Bake with a quick heat, for ten or fifteen minutes.
Take a quarter of peck of flour, and rub it into a pound of better very fine. Make it up into a light paste with cold water just stiff enough to work it up. Then lay it out about as thick as a silver dollar; put a layer of butter all over, then sprinkle on a little flour, double it up, and roll it out again. Double and roll it with layers of butter three times, and it will be fit for use.
Take 4 pounds of beef after it teas been boiled and chopped, 1 pound of suet, 2 pounds of sugar, 2 pounds of raisins, and 4 pounds of chopped apples, mix these together with a pint of wine and eider, to make it thin enough; season to your taste with mace, nutmeg, and orange-peel; if it is not sweet enough, put in more sugar. Warm the pies before they are eaten. Where persons are not fond of suet, put batter instead, and stew the apples instead of so much cider.
Put 6 ounces of butter to 8 ounces of flour, and work them well together; then mix it up with as little water as possible, so as to have it a stiffish paste; then roll it out thin for use.
Cut off the rind of 3 lemons, boil them tender' pound them in a mortar, and mix them with a quarter of a pound of Naples biscuits boiled up in a quart of milk or cream; beat up 12 yolks and 6 whites of eggs. Melt a quarter of a pound of fresh butter, and put in half a pound of sugar, and a little orange-flower water. Mix all well together, stir it over the fire till thick, and squeeze in the juice of half a lemon. Put puff paste round the dish, then pour in the pudding, cut candied sweetmeats, and straw over, and bake it for three quarters of an hour.
Take 6 ounces of fine flour, a little salt and 3 eggs, beat up well with a little milk, added by degrees till the batter is quite smooth, make it the thickness of cream, put into a buttered piedish and bake three-quarters of an hour, or into a buttered and floured basin tied over tight with a cloth, boil one and a half or two hours.
Put on to boil a pint of good milk, with half a lemon peel, a little cinnamon boil gently for five or ten minutes, sweeten with loaf sugar, break the yolks of 5 and the whites of 3 eggs into a basin, beat them well, and add the milk, beat all well together, and strain through a fine hair sieve, have some bread and butter cut very thin, lay a layer of it in a piedish, and then a layer of currants, and so on till the dish is nearly full, then pour the custard over it, and bake half an hour.
Butter a half melon mould, or quart-basin, and stick all round with dried cherries, or fine raisins, and fill up with bread and butter, etc., as in the above, and steam it an hour and a half.
Boil a pint of milk, with lemon peel and cinnamon, sweeten with loaf sugar, strain through a sieve, and add a quarter of a pound of vermicelli, boil ten minutes, then put in the yolks of 5 and the whites of 3 eggs, mix well together, and steam it one hour and a quarter; the same may be baked half an hour.
Make a pint of bread-crumbs, put them into stewpan with as much milk as will cover them, the peel of a lemon, and a little nutmeg, grated; a small piece of cinnamon; boil about ten minutes; sweeten with powdered loaf sugar, take out the cinnamon, and put in 4 eggs; beat all well together, and bake half an hour, or boil rather more than an hour.
Suet, quarter of a pound; flour, 3 tablespoonfuls; eggs, 2; and a little grated ginger; milk, half a pint. Mince the suet as fine as possible, roll it with the rolling-pin so as to mix it well with the flour; beat up the eggs, mix them with the milk, and then mix all together; wet your cloth well in boiling water, flour it, tie it loose, put into boiling water, and boil an hour and a quarter.
Boil a pint of milk, and a quarter of a pint of good cream; thicken with flour and water, made perfectly smooth, till it is stiff enough to bear an egg on it; break in the yolks of 5 eggs, sweeten with powdered loaf sugar, grate in a little nutmeg and the peel of a lemon; add half a glass of good brandy, then whip the whites of the 5 eggs till quite stiff, and mix gently all together; line a piedish with good puff paste, and bake half an hour.
Ground rice, potato flour, panada, and all puddings made from powders, are, or may be, prepared in the same way.
Put a quart of new milk into a stewpan, with the peel of a lemon cut very thin, a little grated nutmeg, a small stick of cinnamon; set it over a quick fire, but be careful it does not boil over.
When it boils, set it beside the fire, and simmer ten minutes, break the yolks of 8, and the whites of 4 eggs into a basin, beat them well, then pour in the milk a little at a time, stirring it as quickly as possible to prevent the eggs curdling, set it on the fire again, and stir well with a wooden spoon.
Let it have just one boil; pass it through a fine sieve; when cold, add a little brandy, or white wine, as may be most agreeable to palate; serve up in glasses, or cups.
Two and a half pounds of pumpkin, 6 ounces of butter, 6 eggs, 1 tablespoonful of wine, 2 tablespoonsful of brandy, sugar to taste, 1 teaspoonfull of cinnamon and half a teaspoonful of ginger. Cut the pumpkin in slices, pare it, take out the seeds and soft parts; out it into small pieces, and stew it in very little water, until it becomes tender; then press it in a colander until quite dry; turn it out in a pan, put in the butter and a little salt, mash it very fine. When cool, whisk the eggs until thick and stir in; then add sugar to taste, with the brandy, wine, and spice. This is sufficient for three or four puddings. Line your plates with paste, and bake in a quick oven.
One quart of milk, 5 eggs, 12 large tablespoonsful of flour.
Whisk the eggs very light, then put in the flour; add a little of the milk, and beat the whole perfectly smooth. Then pour in the remainder of the milk and enough salt, just to taste. Rinse your pudding-bag in cold water and flour it well inside. Pour in the mixture and allow a vacancy of from two to three inches at the top of the bag, as the pudding will swell as soon as it begins to boil.
Be careful to tie the bag tight, and put it immediately in a large kettle of boiling water. Let it boil for two hours. As soon as it is taken out of the kettle, dip it for an instant into a pan of cold water. This prevents the pudding from adhering to the bag. Serve it immediately, as it would spoil by standing. It may be eaten with wine sauce, or any other sauce which may be preferred.
One quart of milk, 4 tablespoonfuls of very fine Indian meal, 3 ounces of butter, 5 eggs, 1/4 of a pound of sugar, a little salt, half a gill of brandy, half a grated nutmeg, a little cinnamon. Boil the milk and stir in the meal as if for mush.
Let it boil fifteen minutes, and beat it perfectly smooth.
Add the salt and butter while it is hot. As soon as it becomes cool stir in the eggs, which have been beaten very thick, and then the other ingredients. If the quarter of a pound of sugar does not make the mixture sufficiently sweet, more may be added.
Bake in a light paste like other puddings.
Take off the skin from the stalks, cut them into small pieces; wash and put them to stew with no more water than that which adheres to them; when done, mash them fine and put in a small piece of butter, and when cool sweeten to taste and add a little nutmeg. Line your plates with paste, put in the filling, and bake in a quick oven. When done sift white sugar over.
Pare and core large tart apples. An apple-corer is better than a knife to cut out the seeds, as it does not divide the apple. Make a paste of 1 pound of flour and 1/2 pound of butter; cover the apples with the paste, tie them in cloth, but do not squeeze them tightly.
Tender apples will boil in three-quarters of an hour. Send to the table hot. Eat with butter and molasses, or sugar and cream.
One pound of flour, 3 eggs beaten very light, as much milk as will make it as thick as cream, a little salt. Add the eggs to the flour with the milk; salt to taste. Stir all well together until perfectly smooth. Put in the pan a piece of lard about the size of a chestnut, as soon as it is hot put in two table-spoonsful of the batter, and move the pan about to cause the batter to spread. When done on one side turn it over. Serve them hot with any sauce you please.
One pound and a quarter of flour, 3 half pints of milk, 4 eggs. Beat the eggs until thick, to which add the milk. Place the flour in a pan and by degrees stir in the egg and milk, beating the whole until very smooth. Salt to taste. With a tablespoon drop them into hot lard, and fry a light brown on both sides. Send to table hot, and eat with nun's butter, or butter and molasses.
Take 1/4 of a calf's rennet, wash it well, cut it in pieces and put it into a decanter with a pint of Lisbon wine. In a day or two it will be fit for use. To one pint of milk add a teaspoonful of the wine. Sweeten the milk and warm it a little and add the wine and nutmeg, stirring it slightly. Pour it immediately into a dish, move it gently to a cold place, and in a few minutes it will become custard. It makes a firmer curd to put in the wine omitting the sugar. It may be eaten with sugar and cream.
Take 6 pounds of unripe rough gooseberries, cut off the blossoms and stems, and put them in cold water for an hour or two; then take them out, bruise them in a marble mortar, and put them into a brass pan or kettle over a clear fire, stirring them till tender; then add 4 1/2 pounds of lump sugar pounded, and boil it till very thick and of a fine green color, stirring it all the time.
Take a small piece of white bread, put it into a pint of milk and set it over the fire. Then put some nutmeg and sugar into a pint of ale, warm it, and when the milk boils pour it upon the ale. Let it stand a few minutes to clear.
Put 1 pound of best coffee into a stewpan sufficiently large to hold 7 quarts of water; put it on the fire to dry, or roast the coffee (be sure to shake it for fear it should burn), then take it off the fire and put the whites of two eggs into it, stir it till it is mixed, then pour on it 6 quarts of water boiling, let it stand 1/4 of an hour covered closely, then strain it through a jelly-bag, or let it stand awhile to settle; pour into an urn and serve hot for use.
Grind one teacupful of cocoa into a coffee-mill. Put it in a small bag made of very thin muslin tie it close put it in a pot with three half pints of boiling water and l pint of boiling milk. Boil the whole for half an hour, then pour it into another pot and send it to table. This will be found to suit invalids much better than chocolate, as it contains no butter.
Boil a pint of milk and pour into it a gill of wine (Madeira or Sherry), and let it boil again, take it from the fire and stand a few moments without stirring. Remove the curd and sweeten the whey.
Into a tumbler full of milk put 1 or 2 tablespoonsful of brandy, whiskey, or Jamaica rum. Sweeten it well, and grate nutmeg on the top.
Beat a fresh raw egg well and add 1 or 2 tablespoonsful of wine. Sweeten to taste.
Put 1 pound of fine sifted, treble-refined sugar into a basin, and the whites of three new-laid eggs, beat the sugar and eggs up well with a silver spoon until it becomes very white and thick dust the cake over with flour and then brush it off, by way of taking the grease from the outside, which prevents the icing from running; put it on smooth with a palette knife and garnish according to fancy; any ornaments should be put on immediately, for if the icing gets dry it will not stick on.
Beat l pound of butter and l pound of sugar in an earthen pan until it is like a fine thick cream, then beat in 9 whole eggs till quite light. Put in a glass of brandy, a little lemon-peel shred fine, then work in 1 1/4 pound of flour; put it into the hoop or pan and bake it for an hour. A pound plumcake is made the same with putting 1 1/2 pound of clean washed currants, and 1/2 pound of candied lemon-peel.
Mix 3 pounds of flour with 4 ounces of moist sugar, 1/2 ounce of powdered ginger, and 13 pounds of warm molasses; melt 1/2 pound of fresh butter in it, put it to the flour and make it a paste, then form it into tarts or cakes, or bake it in one cake.
Mix 6 pounds of flour with 2 ounces of caraway seeds, 2 ounces of ground ginger, 2 ounces of candied orange-peel, the same of candied lemon peel cut in pieces, a little salt, and 6 ounces of moist sugar; melt 1 pound of fresh butter in about a pint of milk, pour it by degrees into 4 pounds of molasses, stir it well together, and add it, a little at a time, to the flour; mix it thoroughly, make it into a paste; roll it out rather thin and cut it into cakes with the top of a dredger or wine glass; put them on floured tins, and bake them in rather a brisk oven.
Six eggs, l pint molasses, 1/2 pound sugar, 1/2 pound butter, wineglass of brandy, 1 lemon, 1 nutmeg, 3 tablespoonsful of ginger, 2 teaspoonfuls of ground cloves, l tablespoonful of cinnamon, l teaspoonful of soda. Flour enough to make a stiff batter.
Mix well together 1/2 pound of butter, 1 pound of flour, 5 eggs, and a cupful of yeast. Set the whole before the fire to rise, which effected add a 1/4 of a pound of fine powdered sugar, 1 ounce of caraways well mixed in, and roll the paste out into little cakes. Bake them on tins.
Mix 1/2 pound of butter well beaten like cream, and the same weight of flour, 1 egg, 6 ounces of beaten and sifted loaf sugar, and 1/2 ounce of caraway seeds. Form these into a paste, roll them thin, and lay them in sheets of tin; then bake them in a slow oven.
Mix into a pound of fine flour a pound of loaf sugar, beaten and sifted, and rub it into a pound of butter, till it is thick, like grated white bread, then put to it 2 tablespoonfuls of rose-water, 2 of sack, and 10 eggs; work them well with a whisk, and put in 8 ounces of currants. Butter the tin pans, fill them half full, and bake them.
Take 1 pound of sugar, 1/4 of a pound of ginger, l pint of water, 2 pounds of flour, and 8 caps of orange-peel. Pound and sift the ginger, and add l pint of water, boil it 5 minutes, then let it stand till cold. Pound the preserved orange-peel, and pass it through a hair-sieve; put the flour on a pasteboard, make a wall, and put in the orangepeel and ginger with the boiled water, mix this up to a paste and roll it out, prick the cakes before baking them.
To 1 pound of fine sifted sugar put the yolks of 10 eggs (have the whites in a separate pan), and set it, if in summer, in cold water if there is any ice set the pan on it, as it will cause the eggs to be beat finer. Then beat the yolks and sugar well with a wooden spoon for 20 minutes, and put in the rind of a lemon grated; beat up the whites with a whisk, until they become quite stiff and white as snow. Stir them into the batter by degrees, then add 3/4 of a pound of well-dried flour; finally, put it in a mould in a slack oven to bake.
Beat the yolks of 15 eggs for nearly 1/2 an hour with a whisk, mix well with them 10 ounces of fine sifted loaf sugar, put in 1/2 a pound of ground rice, a little orangewater or brandy, and the rinds of 2 lemons grated, then add the whites of 7 eggs well beaten, and stir the whole together for 1/4 of an hour. Put them into a hoop and set them in a quick oven for 1/2 an hour, when they will be properly done.
Take 1 pound of dough made for white bread, roll it out, and put bits of butter upon the same as for puff-paste, till 1 pound of the same has been worked in; roll it out very thin, then cut it into bits of an oval size, according as the cakes are wanted. Mix some good moist sugar with a little brandy, sufficient to wet it, then mix some clean washed currants with the former, put a little upon each bit of paste, close them up, and put the side that is closed next the tin they are to be baked upon. Lay them separate, and bake them moderately, and afterwards, when taken out, sift sugar over them. Some candied-peel may be added' or a few drops of the essence of lemon.
Beat the whites of 9 eggs to a stiff froth, Stir it gently with a spoon lest the froth should fall, and to every white of an egg grate the rinds of 2 lemons; shake in gently a spoonful of double refined sugar sifted fine, lay a wet sheet of paper on a tin, and with a spoon drop the froth in little lumps on it near each other. Sift a good quantity of sugar over them, set them in the oven after the bread is out, and close up the mouth of it, which will occasion the froth to rise. As soon as they are colored they will be sufficiently baked; lay them by 2 bottoms together on a sieve, and dry them in a cool oven.
Set 2 pounds of flour with a little salt before the fire till quite warm; then mix it with warm milk and water till it is as stiff as it can be stirred; let the milk be as warm as it can be borne with the finger, put a cupful of this with 3 eggs well beaten, and mixed with 3 teaspoonfuls of very thick yeast; then put this to the batter and beat them all well together in a large pan or bowl, add as much milk and water as will make it into a thick batter. Cover it close and put it before the fire to rise; put a bit of butter in a piece of thin muslin, tie it up, and rub it lightly over the iron hearth or frying-pan, then pour on a sufficient quantity of batter at a time to make one crumpet; let it do slowly, and it will be very light. Bake them all the same way. They should not be brown, but of fine yellow.
Mix a quartern of fine flour, 1 1/2 pints of warm milk and water, with 1/4 of a pint of good yeast, and a little salt, stir them together for 1/4 of an hour, then strain the liquor into 1/4 of a peck of fine flour; mix the dough well and set it to rise for an hour, then roll it up and pull it into small pieces, make them up in the hand like balls and lay a flannel over them while rolling, to keep them warm. The dough should be closely covered up the whole time; when the whole is rolled into balls, the first that are made will be ready for baking. When they are spread out in the right form for muffins, lay them on tins and bake them, and as the bottoms begin to change color turn them on the other side.
One quart of milk, 1 ounce of butter, 3 eggs, 4 tablespoonfuls of yeast; salt to taste; flour sufficient to make a thick batter. Warm the milk and butter together, when cool, whisk the eggs, and stir in. Then put 1 1/2 pounds of flour in a pan, to which add the milk and eggs gradually. If not sufficiantly thick for the batter to drop from the spoon, more flour may be added until of proper consistence, after beating well; then add the salt and yeast. Cover, and set the batter to rise in a warm place; when light, grease the muffin-rings and griddle, place the rings on, and fill them halffull of batter, when they are a light-brown, turn them over, ring and muffin together. The griddle should not be too hot, or else the muffin will be sufficiently browned before cooked through. Send to table hot; split open, and eat with butter.
One pint of fine Indian meal, 1 pint of wheat flour, 1 teaspoonful of salt, 2 gills of yeast. Mix the wheat and Indian meal together, with as much tepid water as will make it into a batter, not quite as thin as for buckwheat cakes; then add the salt and yeast, and set them in a moderately warm place to rise. When light, bake them on a griddle; butter, and send to table hot.
Rub 4 ounces of butter into 2 pounce of flour, a little salt, 4 ounces of sugar, a dessertspoonful of caraways, and a teaspoonful of ginger; put some warm milk or cream to 4 tablespoonsful of yeast; mix all together into a paste, but not too stiff; cover it over and set it before the fire an hour to rise, then make it into buns, put them on a tin, set them before the fire for 1/4 of an hour, cover over with flannel, then brush them with very warm milk and bake them of a nice brown in a moderate oven.
Put 2 1/2 pounds of fine flour into a wooden bowl, and set it before the fire to warm; then add 1/2 a pound of sifted sugar, some coriander seed, cinnamon and mace powdered fine; melt 1/2 a pound of butter in 1/2 a pint of milk; when it is as warm as the finger can bear, mix with it 3 tablespoonfuls of very thick yeast, and a little salt; put it to the flour, mix it to a paste, and make the buns as directed in the last receipt. Put a cross on the top, not very deep.
Beat up 7 eggs, mix them with 1/2 a pint of warm new milk, in which 1/4 of a pound of butter has been melted, add 1/4 of a pint of yeast, and 3 ounces of sugar; put them gradually into as much flour as will make a light paste nearly as thin as batter; let it rise before the fire 1/2 an hour, add more flour to make it a little stiffer, work it well and divide it into small loaves or cakes, about 5 or 6 inches wide, and flatten them. When baked and cold put them in the oven to brown a little. Those cakes when first baked, are very good buttered for tea; they are very nice cold.
One quart of buckwheat meal, 1 pint of wheat flour, 1/2 a teacupful of yeast; salt to taste. Mix the flour, buckwheat and salt with as much water, moderately warm, as will make it into a thin batter. Beat it well, then add the yeast; when well mixed, set it in a warm place to rise. As soon as they are very light, grease the griddle, and bake them a delicate brown, butter them with good butter, and eat while hot.
Three pounds of flour; three-quarters of a pound of butter; one pound of sugar; one quart of sponge. Rub the flour, butter and sugar together, then add the sponge, with as much milk as will make a soft dough. Knead well and replace it in the pan to rise. This must be done in the afternoon; next morning knead lightly, make it into small cakes about the size of a silver dollar, and half an inch in thickness; place them on slightly buttered tins, one inch apart each way, set them in a warm place to rise; when light bake them in a quick oven; when done wash them over with a little water, not having the brush too wet, and let them remain on the tins until cool.
Take sugar biscuits which have been baked the day previous; cut them in half between the upper and under crusts with a sharp knife. Place them on tins, and soon after the fire has ignited in the oven put them in, and as the heat increases they become gradually dried through. When a light brown they are done. These are universally liked by the sick.
One pound of sweet almonds; 1 pound and a quarter of sugar, 6 whites of eggs, and the raspings of 2 lemons. Pound the almonds very fine with 6 whites of eggs, feel the almonds, and if they are free from lumps they will do; then add the powdered sugar, and mix it well with the lemon raspings. Dress them in wafer paper of the required shape; bake them in a moderate heat, then let them stand till cold, cut the wafer paper round them, but leave it on the bottoms.
Beat the yolks of 12 eggs for half an hour; then put in 1 1/2 pounds of beaten sifted sugar, and whisk it till it rises in bubbles; beat the whites to a strong froth, and whisk them well with the sugar and yolks; work in 14 ounces of flour, with the rinds of 2 lemons grated. Bake them in tin moulds buttered, in a quick oven, for an hour; before they are baked sift a little fine sugar over them.
Slice a penny loaf as thin as possible; pour on it a pint of boiling cream, and let it stand two hours. Beat together 8 eggs, half a pound of butter, and a grated nutmeg; mix them into the cream and bread with half a pound of currants, well washed and dried, and a spoonful of white wine or brandy. Bake them in patty-pans, on a raised crust.
Boil 4 ounces of rice till it is tender, and then put it into a sieve to drain; mix with it 4 eggs well beaten up, half a pound of butter, half a pint of cream, 6 ounces of sugar, a nutmeg grated, a glass of brandy or ratafia water. Beat them all well together, then put them into raised crusts, and bake them in a moderate oven.
Take half a quartern of dough, roll it out thin, spread equally over it 5 ounces each of coffee And sugar, a little nutmeg or allspice, and 2 ounces of butter; then fold and roll it again two or three times, to mix well the ingredients. Afterwards roll it out thin, and spread over it 4 rather large apples, pared, cored, and chopped small; fold it up, and roll until mixed. Let it stand to rise after. Half a pound of butter may be added.
Take 1 quart of milk; stir in enough breadcrumbs to make a thin batter. Beat 3 eggs well and stir them in, adding a little salt, add 2 tablespoonfuls of flour. Bake them on the griddle and serve hot.
One quart of milk; 5 eggs; 2 ounces of butter. Warm the milk sufficiently to melt the butter, when cool separate the eggs and beat the yolks in the milk, with as much flour as will make it into thick batter, then salt to taste; lastly, beat the whites until stiff and dry, which stir in, half at a time, very lightly. Bake in irons. This method is very good; by it they may be made in a short time.
Rub 3 ounces of butter into a pound of flour; then add 3 eggs beaten very light, a little salt, 1 gill of yeast, and as much milk as will make it into a soft dough. Knead it well. Put it in a buttered pan, cover it, and set it in a warm place to rise. Bake in a moderate oven, and send to table hot. To be eaten with butter.
Take 4 pounds of flour, 3 of butter, 3 of sugar, 2 ofraisins, 1 of currants, 2 dozen eggs, an ounce of mace, 3 nutmegs, and a half pint of brandy. If you want it dark put in a little molasses. Mix the ingredients together, and bake it from two to three hours.
Take a pound of flour, half a pound of butter, and three-quarters of a pound of sugar, 3 eggs, a little nutmeg, and rose brandy. Mix the butter and sugar together, and add the doer and eggs; mould them in rings, and bake them slowly.
Half a pound of butter, half a pound of sugar, 1 pint of molasses, 2 ounces of ginger, half an ounce of ground cloves and allspice mixed, 2 tablespoonfuls of cinnamon, as much flour as will form a dough. Stir the butter and sugar together; add the spice, ginger, molasses, and flour enough to form a dough. Knead it well, make it out in small cakes, bake them on tins in a very moderato oven. Wash them over with molasses and water before they are put in to bake.
For a gallon of punch take six fresh Sicily lemons, rub the outsides of them well over with lumps of doublerefined loaf-sugar, until they become quite yellow; throw the lumps into the bowl; roll your lemons well on a clean plate or table: out them in half and squeeze them with a proper instrument over the sugar, bruise the sugar, and continue to add fresh portions of it mixing the lemon pulp and juice well with it. Much of the goodness of the punch will depend upon this. The quantity of sugar to be added should be great enough to render the mixture without water pleasant to the palate even of a child. When this is obtained, add gradually a small quantity of hot water, just enough to render the syrup thin enough to pass through the strainer. Mix all well together, strain it, and try if there be sugar enough; if at all sour add more. When cold put in a little cold water, and equal quantities of the best cognac brandy and old Jamaica rum, testing its strength by that infallible guide the palate. A glass of calves'-foot jelly added to the syrup when warm will not injure its qualities.
The great secret of making good punch may be given in a few words: a great deal of fresh lemon juice - more than enough of good sugar - a fair proportion of brandy and rum, and very little water.
Put half a pound of loaf sugar into a large porcelain jug; add one pint of cold water, bruise and stir the sugar till it is completely dissolved; pour over it half a bottle of hock and one bottle of Madeira. Mix them well together, and grate in half a nutmeg, with a drop or two of the essence of lemon. Set the jug in a bucket of ice for one hour.
The best coffee is imported from Mocha. It is said to owe much of its superior quality to being kept long. Attention to the following circumstances is likewise necessary. 1. The plant should be grown in a dry situation and climate. 2. The berries ought to be thoroughly ripe before they are gathered. 3. They ought to be well dried in the sun; and 4. Kept at a distance from any substance (as spirits, spices, dried fish, etc.) by which the taste and flavor of the berry may be injured.
To drink coffee in perfection, it should be made from the best Mocha or Java, or both mixed, carefully roasted, and after cooling for a few minutes, reduced to powder, and immediately infused, the decoction will then be of a superior description. But for ordinary use, Java, Laguayra, Maracaibo, Rio and other grades of coffee may be used. An equal mixture of Mocha, Java and Laguayra make an excellent flavor. We have been recently shown (1865) some samples of African coffee from Liberia, which is said to possess a very superior flavor, The following mode of preparing it may be adopted:
1. The berries should be carefully roasted, by a gradual application of heat, browning, but not burning them.
2. Grinding the coffee is preferable to pounding, because the latter process is thought to press out and leave on the sides of the mortar some of the richer oily substances' which are not lost by grinding.
3. A filtrating tin or silver pot, with double sides, between which hot water must be poured, to prevent the coffee from cooling, as practised in Germany, is good. Simple decoction, in this implement, with boiling water is all that is required to make a cup of good coffee; and the use of isinglass, the white of eggs, etc., to fine the liquor, is quite unnecessary. By this means, also, coffee is made quicker than tea.
Generally, too little powder of the berry is given, It requires about one small cup of ground coffee to make four cups of decoction for the table. This is at the rate of an ounce of good powder to four common coffee cups. When the powder is put in the bag, as many cups of boiling water are poured over it as may be wanted, and if the quantity wanted is very small, so that after it is filtrated it does not reach the lower end of the bag the liquor must be poured back three or four times, till it has acquired the necessary strength.
Another Method. - Pour a pint of boiling water on an ounce of coffee; let it boil five or six minutes, then pour out a cupful two or three times and return it again, put two or three isinglass chips into it, or a lump or two of fine sugar; boil it five minutes longer. Set the pot by the fire to keep hot for ten minutes, and the coffee will be beautifully clear. Some like a small bit of vanilla. Cream or boiled milk should always be served with coffee.
In Egypt, coffee is made by pouring boiling rater upon ground coffee in the cup; to which only sugar is added. For those who like it extremely strong, make only eight cups from three ounces. If not fresh roasted, lay it before a fire till hot and dry; or put the smallest bit of fresh butter into a preserving-pan; when hot throw the coffee into it, and toss it about till it be freshened.
Coffee most certainly promotes wakefulness, or, in other words, it suspends the inclination to sleep.
A very small cup of coffee, holding about a wineglassfull, called by the French une demi tasse, drunk after dinner very strong, without cream or milk, is apt to promote digestion.
Persons afflicted with asthma have found great relief, and oven a cure, from drinking very strong coffee, and those of a phlegmatic habit would do well to take it for breakfast. It is of a rather drying nature, and with corpulent habits it would also be advisable to take it for breakfast.
The Arabians, when they take their coffee off the fire, immediately wrap the vessel in a wet cloth, which fines the liquor instantly, makes it cream at the top, and occasions a more pungent steam, which they take great pleasure in snuffing up as the coffee is pouring into the cups. They, like all other nations of the East, drink their coffee without sugar.
People of the first fashion use nothing but Sultana coffee, which is prepared in the following manner: Bruise the outward husk or dried pulp, and put it into an iron or earthen pan, which is placed upon a charcoal fire; then keep stirring it to and fro, until it becomes a little brown, but not of so deep a color as common coffee; then throw it into boiling water, adding at least the fourth part of the inward husks, which is then boiled together in the manner of other coffee. The husks must be kept in a very dry place, and packed up very close, for the least humidity spoils the flavor. The liquor prepared in this manner is esteemed preferable to any other. The French, when they were at the court of the king of Yemen, saw no other coffee drank, and they found the flavor of it very delicate and agreeable. There was no occasion to use sugar, as it had no bitter taste to correct. Coffee is less unwholesome in tropical than in other climates.
In all probability the Sultana coffee can only be made where the tree grows; for, as the husks have little substance if they are much dried, in order to send them to other countries, the agreeable flavor they had when fresh is greatly impaired.
The process consists in simmering over a small but steady flame of a lamp. To accomplish this a vessel of peculiar construction is requisite. It should be a straightsided pot, as wide at the top as at the bottom, and inclosed in a case of similar shape, to which it must be soldered airtight at the top. The case to be above an inch wider than the pot, and descending somewhat less than an inch below it. It should be entirely open at the bottom, thus admitting and confining a body of hot air round and underneath the pot. The lid to be double, and the vessel, of course, furnished with a convenient handle and spout.
The extract may be made either with hot water or cold. If wanted for speedy use, hot water, not actually boiling, will be proper, and the powdered coffee being added, close the lid tight, stop the spout with a cork, and place the vessel over the lamp. It will soon begin to simmer, and may remain unattended, till the coffee is wanted. It may then be strained through a bag of stout, close linen, which will transmit the liquid so perfectly clear as not to contain the smallest particle of the powder.
Though a fountain lamp is preferable, any of the common small lamps, seen in every tin shop, will answer the purpose. Alcohol, pure spermaceti oil, or some of the recent preparations of petroleum are best, and if the wick be too high, or the oil not good, the consequence will be smoke, soot, and extinction of the aroma. The wick should be little more than one-eighth of an inch high. In this process, no trimming is required. It may be left to simmer, and will continue simmering all night without boiling over, and without any sensible diminution of quantity.
In the first place, let coffee be of the prime quality, grain small, round, hard and clear; perfectly dry and sweet, and at least three years old - let it be gently roasted until it be of a light brown color; avoid burning, for a single scorched grain will spoil a pound. Let this operation be per formed at the moment the coffee is to be used then grind it while it is yet warm, and take of the powder an ounce for each cup intended to be made; put this along with a small quantity of shredded saffron into the upper part of the machine, galled a grecque or biggin; that is, a large coffee-pot with an upper receptacle made to fit close into it, the bottom of which is perforated with small holes, and containing in its interior two movable metal strainers, over the second of which the powder is to be pinged, and immediately under the third; upon this upper strainer pour boiling water, and continue doing so gently until it bubbles up through the strainer, then shut the cover of the machine close down, place it near the fire, and so soon as the water has drained through the coffee, repeat the operation until the whole intended quantity be passed. Thus all the fragrance of its perfume will be retained with all the balsamic and stimulating powers of its essence; and in a few moments will be obtained -without the aid of isinglass, whites of eggs, or any of the substances with which, in the common mode of preparation, it is mixed - a beverage for the gods. This is the true Parisian mode of preparing coffee; the invention of it is due to M. de Belloy, nephew to the Cardinal of the same name.
A coffee-pot upon an entirely new plan, called the Old Dominion, and made in Philadelphia, Pa., is very much liked by some. Perhaps, however, the old mode of boiling and clearing with egg, or the French mode, with the biggie or strainer, is the best.
Sufficient attention is not, however, paid to the proper roasting of the berry, which is of the utmost importance, to have the berry done just enough and not a grain burnt. It is customary now in most large cities for grocers to keep coffee ready roasted, which they have done in large wire cylinders, and generally well done, but not always fresh.
Boil a dessertspoonful of ground coffee in about a pint of milk a quarter of an hoer, then put in it a shaving or two of isinglass, and clear it; let it boil a few minutes, and set it on the side of the fire to fine. Those of a spare habit, and disposed towards affections of the lungs would do well to use this for breakfast, instead of ordinary coffee.
It was the intention in our article on Cookery to divide it into two parts, separating fine from plain, every-day receipts, but this was found impractical, no two judgments agreeing upon the proper division, hence our abandonment of the plan, and leaving to each reader his or her own judgment.
Cut some large scallops from a leg of veal, spread them on a dresser, dip them in rich egg batter; season them with gloves, mace, nutmeg and pepper beaten fine: make force-meat with some of the veal, some beef suet, oysters chopped, sweet herbs shred fine, strew all these over the scollops, roll and tie them up, put them on skewers and roast them. To the rest of the force-meat add two raw eggs, roll them in balls and fry them. Put them into the dish with the meat when roasted; and make the sauce with strong broth, an anchovy or a shallot, a little white wine and some spice. Let it stew, and thicken it with a piece of butter rolled in flour. Pour the sauce into the dish, lay the meat in with the force-meat balls, and garnish with lemon.
Cut your kidneys lengthways, but not through, put 4 or 5 on a skewer, lay them on a gridiron over clear, lively goals, pouring the red gravy into a bowl each time they are turned, five minutes on the gridiron will do. Take them up, cut them in pieces, put them into a pan with the gravy you have saved, a large lump of butter, with pepper, salt, a pinch of flour, glass of Madeira (champagne is better), fry the whole for two minutes, and serve very hot.
Cut your breast as square as possible, bone it and draw the cut pieces together with a thread; put it into a pan with a ladle of veal bouillon, cover it with slices of salt pork and a buttered paper, previously adding 2 carrots in bits, 4 onions in slices, 2 bay leaves, 2 gloves, pepper and salt; put some coals on the lid as well as below; when two-thirds done take out the vegetables, reduce your gravy to jelly, turn your meat and set on the cover till done, it takes in all two hours and a half over a gentle fire.
Bone a fat, fleshy shoulder of veal, cut off the ragged pieces to make your stuffing, viz., 1 pound of veal to 1 pound of salt pork minced extremely fine, well seasoned with salt, pepper, spices, and mixed with 3 eggs, spread a layer of this stuffing well minced over the whole shoulder to the depth of an inch; over this mushrooms, slips of bacon, slices of tongue, and carrots in threads, cover this with stuffing as before, then another layer of mushrooms, bacon, tongue, etc., when all your stuffing is used, roll up your shoulder lengthways, tie it with a thread, cover it with slips of lardine and tie it up in a clean white cloth, put into a pot the bones of the shoulder, 2 calves-feet, slips of bacon, 6 carrots 10 onions, 1 stuck with 4 cloves, 4 hay leaves, thyme, and a large bunch of parsley and shallots, moisten the whole with bouillon; put in your meat in the cloth and boil steadily for three hours. Try if it is done with the larding needle; if so, take it up, press all the liquor from it and set it by to grow cold; pass your jelly through a napkin, put 2 eggs in a pan, whip them well and pour the strained liquor on them, mixing both together, add peppercorns, a little of the 4 spices, a bay leaf, thyme, parsley; let all boil gently for half an hour, strain it through a napkin, put your shoulder on its dish, pour the jelly over it and serve cold.
Bone the larger half of your shoulder, lard the inside with well seasoned larding, tie it up in the shape of a balloon, lay some slips of bacon in your pan, on them your meat, with 3 or 4 carrots 5 onions, 3 gloves, 2 bay leaves, thymes and the bones that have been taken out moisten with bouillon, set all on the fire and simmer for three hours and a half; garnish with small onions
Fifteen tongues are sufficient for R dish; waste and clean them well, throw them into hot water for twenty minutes, wash them again in cold water, drain, dry and trim them neatly, lard them with seasoned larding and the small needle; lay in your pan slips of bacon, 4 carrots in pieces, 4 onions, 1 stuck with 2 cloves, slips of veal, 2 bay leaves, thyme, and a faggot of shallots and parsley; put your tongues in, cover them with slips of larding, moisten the whole with bouillon, and let it simmer five hours.
Either a neck, loin, or fillet of veal will furnish this excellent ragout, with a very little expense or trouble.
Cut the veal into handsome thin cutlets, put a piece of butter or clean dripping into a fryingpan; as soon as it is hot, flour and fry the veal of a light brown, take it out, and if you have no gravy ready put a pint of boiling water into the fryingpan, give it a boil up for a minute, and strain it into a basin while you make some thickening in the following manner: Put about an ounce of butter into a stewpan; as soon as it melts, mix with it as much flour as will dry it up; stir it over the fire for a few minutes, and gradually add to it the gravy you made in the fryingpan; let them simmer together for ten minutes (till thoroughly incorporated), season it with pepper, salt, a little mace, and a wineglass of mushroom catsup, or wine; strain it through a tammy to the meat: and stew l very gently till the meat is thoroughly warmed. If you have any ready boiled bacon, cut it in slices, and put it to warm with the meat.
Take the best end of a breast of veal, bone and out it into three pieces, take the yolk out of eight eggs boiled hard, and slice the whites, the yolks to be cut through the middle, two anchovies, a good deal of parsley chopped fine, and some lean ham cut in thin slices, all these to be well seasoned separately with Cayenne, black pepper, salt and a little nutmeg; have ready a mug the size of the intended cake, with a little butter rubbed on it, put a layer of veal on the bottom, then a layer of egg and parsley, and ham to fancy, repeat it till all is in, lay the bones on the top and let it be baked three or four hours, then take off the bones and press down the cake till quite cold. The mug must be dipped in warm water and the cake turned out with great care, that the jelly may not be broken which hangs round it.
These are usually composed of the broiled legs and gizzards of poultry, fish bones, or biscuits, sauce piquante. Mix equal parts of fine salt, Cayenne pepper and curry powder, with double the quantity of powder of truffles; dissect a brace of woodcocks rather under roasted, split the heads subdivide the wings, etc., etc., and powder the whole gently over with the mixture, crush the trail and brains along with the yolk of a hard boiled egg, a small portion of pounded mace, the grated peel of half a lemon and half a spoonful of soy, until the ingredients be brought to the consistence of a fine paste; then add a tablespoonful of catsup, a full wineglass of Madeira and the juice of two Seville oranges; throw the sauce along with the birds into a stew-dish, to be heated with spirits of wine; cover close up, light the lamp and keep gently simmering, and occassionally stirring until the flesh has imbibed the greater part of the liquid. When it is completely saturated, pour in a small quantity of salad oil stir all once more well together, put out the light and serve it round instantly.
Boil in a broth pot a fowl, a partridge, a small leg of mutton, five or six pou