Chapter II: Preface (2)

Wash the chickens; cut them up and stew them with a little water, salt and mace; when done, make a paste; put it round the sides of the dish; then put in the chickens; season to your taste, with pepper, salt and hard-boiled egg, some butter rolled in flour; pour in some of the liquor, and put on the top paste; cut a hole in the centre, and turn back the paste to let the steam escape; place a small cup in the middle of the pie.

TO BOIL CHICKENS.

Make a filling of bread, butter, pepper and salt; put your chickens in a cloth, and boil them till done, which will be in an hour; make egg sauce, which pour over the chickens; garnish the dish with parsley; send some celery sauce in the gravy boat to the table.

TO STEW DUCKS.

Put the ducks down to stew with a little stock and some onions, pepper and salt; let them simmer gently till they are done, adding a little cream and butter; make a dressing of sage and onions, with which fill the ducks: set them in the oven to brown.

TO COOK CHICKENS WITH CURRY.

Cut up the chickens, wash them clean, put them in a stew pan with a little water and salt; keep them covered closely till they are done; brown some onions in butter, then put in the chickens with a little pepper and curry powder; let the chickens brown in the butter; when brown, put in the liquor, and let all stew for five minutes.

TO COOK CHICKENS IN BATTER.

Make a batter; cut up the chickens; stew them with a little pepper, salt and parsley: when nearly done, take it up; put it in a buttered dish; pour the batter round, and bake.

Game.

TO FRY RABBITS.

Skin the rabbit; cut it up and wash it; dip it in flour seasoned with pepper and salt; cut up some onions, and fry.

TO STEW RABBITS.

Skin it; cut it up, as for frying; put it down with a little water, pepper, salt and a little butter rolled in flour.

WILD DUCKS.

When the ducks are picked, wash them as little as possible: roast twenty minutes. Some persons make a filling of bread, butter, pepper and salt; but the proper way is to cook them without filling; baste them very often and turn rapidly; put a little water in the bottom of the oven.

TO ROAST WOODCOCK OR SNIPE.

Pick them very carefully, but do not draw them; they will cook sufficiently in ten or fifteen minutes; have some toast on a dish, upon which put the birds.

TO ROAST PHEASANTS.

Roast them before a brisk fire, turning and basting all the time with a little butter; have some water in the bottom of the roaster: after they have cooked five minutes, add some salt.

PARTRIDGES.

Pick them very carefully: draw them, and roast before a quick fire, fifteen or twenty minutes.

PIGEONS.

Make a filling of bread crumbs, pepper, salt and parsley; baste them well: they will cook in twenty minutes.

PEPPER POT.

Clean well two sets of calves’ feet; put them into a pot with three or four pounds of tripe and six quarts of water, and some cayenne pepper; cover them and let them boil till perfectly tender; strain the liquid, and cut the tripe in small pieces; put it in the liquid with some salt, three sliced onions, two potatoes, sweet marjoram, parsley and thyme cut up fine, and some small round dumplings made of butter and flour; send hot to the table.

TO MAKE NOODLES FOR SOUP.

Beat three or four eggs, (the yolks only) make them into a stiff paste with flour; roll out very thin and let it dry; it should be made several hours before they are wanted for the soup; when quite dry roll up, and cut in very thin strips; shake them apart, and put them in the soup.

TO MAKE CROQUETS.

Chop up fine any kind of cold meat, fowl, ham, and pork; mix all well together; add salt and pepper, and mustard to the taste, some grated bread, butter and catsup; make them into cakes; dip them in the yolk of egg, and fry in hot lard.

SPANISH OLIO.

Put into a soup kettle one pound of beef, half a pound of mutton, half a chicken, salt, pepper and a very little water; let it stew slowly for two hours; then put in four apples, two pears pared and cut up, three tomatoes, a bunch of mint chopped, two onions, lima beans and any kind of vegetables you may prefer; let them all stew slowly two or three hours longer; send hot to the table.

MACARONI.

Wash a little macaroni, and boil in water till it is tender, which will be in half an hour; drain it; butter your dish and put a layer of macaroni in, upon which put salt, cheese, butter and mustard, a little of each; then macaroni, and so on till the dish is full. Parmesan cheese is the best, but any other kind will answer.

TO MAKE POLENTA.

Take cold chicken or meat of any kind and stew it; when done cut it up. Have potatoes mashed, which put around the sides and bottom of the dish about half an inch thick; then put in your stew with the liquor; season with pepper and salt; spread some macaroni which has been boiled on the top of the dish, with grated cheese, butter, pepper and salt; bake, and bring to table in the dish in which it is baked.

CHICKEN SALAD.

One pair of chickens, eight bunches of celery, six eggs, one dessert spoonful of mustard, nearly a bottle of oil, pepper and salt. Boil the chickens; take off the skins: cut them up in small pieces; sprinkle them with pepper, salt and vinegar, and let them lie three hours; moisten the mustard with vinegar; then pour in the oil, a few drops at a time, and keep constantly stirring it; have the eggs boiled hard; mash them up with a little vinegar, and then mix with the oil; cut up your celery very fine and throw it into cold water; when the ingredients are all ready, mix the chicken and celery; (after draining it) then pour the dressing over it. Curl some pieces of celery by cutting it up about an inch and throwing it into cold water, with which garnish the dish.

ITALIAN MACARONI.

Break the macaroni into pieces two inches long; boil it in hot water, with a little butter, pepper and salt; when done, drain it on a napkin; then put a layer of macaroni on the bottom of a dish; pour over it some hot tomato sauce; then some grated cheese, and so on, until the dish is full; the cheese being on the top; put it in the oven a few minutes, and serve it hot.

MACARONI WITH CREAM.

Boil half a pound of macaroni in hot water, and when done cut it into pieces; put it into a pan with a quarter of a pound of butter, two ounces of grated cheese, and half a gill of cream; add a little pepper, salt and mustard; shake it over the fire until well mixed and quite hot; dish it, and garnish with pieces of puff paste cut in diamonds.

OMELETTE WITH CHEESE.

Beat six eggs very light; add to them two tablespoonsful of cream, butter the size of a walnut, a spoonful of chopped parsley, some pepper and salt, two ounces of grated cheese; beat all well together, and pour into a pan in which butter is melting; let it cook until a light brown; then fold up and dish for the table. Shake the pan while the omelet is doing.

OMELETTE WITH OYSTERS.

Beat six eggs separately, very light; add to the yolks a little mustard, cayenne pepper and salt; mix this with the whites; pour it into a pan in which butter is melting, and cook till a light brown. Before folding, have a few nicely scolloped oysters and lay between; shake the pan about till the omelet is done.

EGG TOAST.

Toast four slices of bread, a light brown; butter them well, and sprinkle on a little salt. Poach four eggs in muffin rings to retain their shape; place one on each slice of toast, and send to the table.

CROQUETTES OF SWEET-BREADS.

Take six sweet-breads, and after being well washed stew them until done; when cold cut them into small pieces; season with pepper, salt, a grated nutmeg, and a little mushroom catsup; stir them over the fire a few minutes; then spread them on a dish to cool; the croquettes must then be shaped; rolled in egg and bread crumbs, and fried in lard.

TO BOIL EGGS.

Boiling eggs depends upon the person for whom you cook. Two minutes and a half will boil to suit most persons: if you want them very soft, two minutes will answer. If hard, they will take ten minutes.

TO FRY EGGS.

Have the lard hot, but not boiling; put in the eggs one at a time; when done, send hot to table.

TO POACH EGGS.

Have ready a pan of boiling water with muffin rings, into which put the eggs, one in each ring; let them remain on the fire till the whites are firm.

SCRAMBLED EGGS.

Beat the eggs with pepper, salt, parsley and chives; have some butter in a saucepan; as soon as it has melted put in the eggs; stir till they are done.

OMELET SOUFFLE.

Beat the eggs separately till very light; then mix them: add sugar and lemon peel to your taste; have some melted butter in a pan; pour in the eggs; and when baked, sift some powdered sugar over it and send it hot to the table.

OMELET.

Separate five eggs; beat them very light; season the yolks with pepper, salt and parsley; have some butter hot in a pan; put in the omelet; stir the whites in just before you put it in the pan; you can put in ham, oysters, onions, chives, or any thing you prefer. Keep the pan moving till the omelet is done; a little cream is an improvement.

Vegetables.

TO DRESS SALAD.

The lettuce should be gathered early in the morning; pick and wash it well; let it lie in water till required: then drain the water from it. Have eggs boiled hard, oil, mustard, pepper and salt, according to taste. Ornament with slices of hard-boiled eggs.

CAULIFLOWER.

Get those that are hard and white; cut off the stalk; take off the outside leaves; put it down to boil in hot water, with a little salt: a large one will take half an hour. Do not let it boil too much: eat with drawn butter.

PARSNIPS.

Scrape and wash them: cover them with water, and let them boil till tender, which will be from one to two hours: send to table with butter, pepper and salt, or fry them brown.

CARROTS.

Let them be scraped and washed; boil them; try them with a fork; if they are tender, they are done; dress with drawn butter.

TURNIPS.

Pare, wash and cut up; put them on to boil; when done, take them up; mash them in a tin pan: season with pepper, salt, and butter; send hot to table.

SALSIFY OR OYSTER PLANT.

Wash and scrape them well; put them down to boil; when soft, mash and season with pepper and salt: make a batter of milk, flour and egg. Mix all well together; drop them the size of oysters with a tablespoon, and fry them a light brown.

TO BOIL POTATOES.

Have the water boiling. Put in the potatoes; let them boil till nearly done, then pour off the water and throw in some salt; uncover the saucepan and set them on the back part of the stove. If the potatoes are boiled fast, the skin will crack before they are done. For mashed potatoes, pare them before you boil them; when done, mash them with a small piece of butter, a cup of cream, and a little salt. Another way to boil old potatoes is to pare them around the middle, before you boil them, and throw in a little salt. When potatoes are young, scrape and boil them; when done, pour off the water and dress them with a little cream, butter, pepper and salt.

TO FRY POTATOES.

Pare large potatoes; cut them lengthwise: cut them into four pieces, of about a quarter of an inch thick. Have some butter boiling hot into which put the potatoes; keep turning them till they are done. Sprinkle a little salt on them before sending them to table.

TO STEW POTATOES.

Slice the potatoes and put them down to boil, with just enough water to cover them; when nearly done, pour off the water, and add milk and a lump of butter rolled in flour, parsley and salt.

MASHED POTATOES.

You can make mashed potatoes into any shape you wish them. Touch them over with the yolk of egg, and put them in an oven to brown.

TO ROAST POTATOES.

Large potatoes will roast in an hour. Do not put them too near the fire, or they will burn before they are cooked. Sweet potatoes, if they are large, will take an hour and a half to roast.

TO FRY SWEET POTATOES.

Parboil them, then peel; cut them in slices, and fry in butter: send them hot to table.

TO BOIL SWEET POTATOES.

Have them as nearly of a size as possible. Put them in boiling water; as soon as they are done, (which will depend upon the size,) pour off the water; then lay them on the back part of the stove, where they will dry, but not burn. Some persons parboil them, cut them in two, and broil them over a gridiron.

SPINACH.

Take great care in picking it; wash it well, and put it in a steamer with a little salt. It will cook in twenty minutes. Have some toast on a dish; put your spinach on the toast, and some poached eggs on the top.

TO BOIL GREENS.

Cabbage sprouts are better boiled with a piece of pork or bacon. Eat with hard-boiled eggs, and if cooked without the meat, have drawn butter or vinegar.

LIMA BEANS.

Lima beans will require about three quarters of an hour to boil. Put them on in cold water; when done, drain them: season with pepper, salt and butter.

STRING BEANS.

String and cut them down the middle; put them down in as little water as you can cook them in, without burning them: do not strain off the water, but let them cook till nearly all the water has evaporated: season with butter, pepper and salt, and send to table.

PEAS.

Shell and wash the peas. Cook them just as the beans. This is the best way to cook peas and beans; or you can boil them in the common way, and drain off the water: season with butter, pepper and salt.

ASPARAGUS.

Scrape and wash the asparagus; tie it up in bunches; and put it on to boil in water in which there is some salt; it requires about fifteen minutes to boil it, and it must not remain in the water after it is done. Have some bread nicely toasted, on which place it, and pour over drawn butter. A better way is to cook it in just as little water as possible; do not pour off the water, but let it evaporate as much as possible; then season with butter, pepper and salt, and send to table with the liquor around it. This is the German manner of cooking beans, peas, and asparagus.

TO FRICASEE CORN.

Have young corn cut from the cob. Save the juice; put it down to stew with pepper, salt, and a little cream; roll a lump of butter in flour, and stir in. If the corn is young, it will cook in twenty minutes. Corn will boil in half an hour; put it in boiling water, and take it up as soon as done.

TO KEEP CORN FOR WINTER.

Get the corn when young. Boil it ten minutes; a longer time would injure it; cut it from the cob; spread it on dishes, and put it in the oven after the bread comes out; be careful the oven is not too hot; if it is, the corn will be spoiled. If not dry enough, put it in the sun for a few days, stirring it frequently. When perfectly dry, tie it up in bags and keep it in a dry place. When you cook it, wash it well: put it down with a little water, butter, pepper and salt. It will require much longer to cook than it does in summer.

HOMINY.

Wash it well, and soak it over night in the water you intend to boil it in; put it on early in the morning with a few beans and a piece of salt pork. Let it boil slowly for three hours or more, if not soft.

TO FRY HOMINY.

After your hominy is boiled and cold, mash and season with pepper and salt; have some lard hot in a pan, into which put your hominy. Cover it for five minutes, then stir it well, and cover again, and let it fry a light brown. Fried hominy is very good for breakfast.

TO FRY EGG PLANT.

Pare and let them lie ten or fifteen minutes in salt and water, to take away the bitter taste; wipe them perfectly dry; have ready cracker rolled fine, and seasoned with pepper and salt; dip each piece in the yolk of an egg beaten, then in the rolled cracker, and fry in hot lard.

TO STEW EGG PLANT.

Cut in half with the skin on, then soak in vinegar to extract the bitter taste, say half an hour, then boil till quite tender; scrape out the pulp and fill them with bread crumbs, butter, cayenne pepper and salt; lay them open in your bake pan with a little water in the bottom, put them in the oven and baste them often so that they will not be dry; rub a little flour and butter together for the gravy.

ANOTHER WAY.

Prepare as above, and mix with pepper, salt, butter, and bread crumbs; fry in sweet oil.

TO STEW TOMATOES.

Take off the skins by pouring boiling water over them; then stew them with butter, pepper and salt; put in a little soda to correct the acidity; pour in some cream, and stew for a few minutes longer. Some persons prefer them without cream, and then it is not necessary to use the soda.

ANOTHER WAY.

Wash and boil your tomatoes whole; then pass them through a hair sieve; season with butter, pepper and salt; let them stew some twenty minutes, and serve. Or dress them with sugar and a little wine.

TO BROIL TOMATOES.

Wash some large ripe tomatoes: wipe them dry; put them on a gridiron over hot coals to broil; when they are hot through, they are done; send them hot to table: to be eaten with butter, pepper and salt.

TO BAKE TOMATOES.

Have some large ripe tomatoes; wash and peel them; cut them up in a dish--have ready bread, butter, pepper and salt; put a layer of tomatoes, then the bread crumbs, butter, pepper and salt, and so on, till your dish is full; bake, and send them to table in the dish in which they were baked.

ANOTHER WAY.

Take some large tomatoes; peel them, cut the top off, and take out some of the seeds; have ready some mushrooms chopped fine to fill them; season with butter, pepper and salt; then put them in a pan, and bake them; serve up hot.

ANOTHER WAY.

Peel your tomatoes; slice them and put down to stew; season with some onions cut fine, bread crumbs, butter, pepper and salt; they will be sufficiently done in twenty minutes. Some persons prefer a little flour rolled in butter.

TO BOIL CORN.

Take off carefully all the silk and all the husks. Put the corn in boiling water: if young and tender, it will boil in half an hour. Some persons serve it up in a napkin on the dish, but if it is sufficiently cooked, and can be served hot, it is better not to be steamed in a napkin.

TOMATOES AND OCHRAS.

Take some tomatoes; skin and cut them up with equal quantities of ochras; season with pepper, salt and butter; stew them till tender; which will be nearly an hour. Ochras may be stewed alone, seasoned with butter, pepper and salt: add very little water when you put them down.

EGGS AND TOMATOES.

Skin some tomatoes; slice and fry them with butter, pepper and salt; cut up two onions, and put in with four eggs; stir all well together, and send hot to table.

TO DRY OCHRAS FOR WINTER.

Get the young ochras; slice and string them; hang them up to dry; when dry, put them away for soup in winter.

CUCUMBERS.

Gather them fresh. Pare, slice and lay them in salt and water; just before dinner, pour off the water; season with pepper, salt, vinegar and onions.

SQUASHES.

Squashes should be young and tender; try them with a fork; if they are old, do not use them. Peel them and take out the seed; cut them in pieces and boil till tender; when done, pass them through a cullender. Stew with butter, pepper, salt and a little cream; send them hot to table.

TO BOIL BEETS.

The early turnip beet is best in summer: wash them, but do not cut the tops too close, as they are much sweeter with some of the tops boiled on them. They will boil in three quarters of an hour; when done, take them up, put them in cold water for a moment, so that the skin will easily peel off. Slice them, and season with pepper, salt and butter. Old, or winter beets, will take much longer. They will take from two to three hours to boil. It is better to put them to soak over night, if they are very solid: cut them in slices, and pour vinegar over them.

TO COOK ONIONS.

The small white onions are preferred. Peel them, and put them down in a little water and salt; when nearly done, pour off the water, and add milk and a little flour mixed with butter.

TO KEEP VEGETABLES FOR WINTER.

Salsify, parsnips, beets, and carrots should be gathered in the early part of November. Those you want to use during the winter should be put in boxes, and covered with sand. Celery should be put in a box with the roots down, covered with sand. Some gardeners keep it in the ground all winter, and dig it as they wish it, for use.

TO STEW MUSHROOMS.

Wash and peel the mushrooms; put them down in a stew pan with a little water, pepper, salt and butter; let them stew slowly for ten or fifteen minutes; then take them up. They are very good broiled.

HOT OR COLD SLAW.

The hard white cabbage is the best for slaw. Wash it well, and cut it fine; have some butter boiling hot; put in the slaw and keep stirring till it is shrivelled: then beat up some vinegar and the yolk of an egg: season with pepper and salt; pour this in the pan over the slaw, and stir in till quite hot: send to table either hot or cold, as preferred.

COLD SLAW.

Cut fine some hard cabbage; dress with hard-boiled eggs, oil, vinegar, mustard, pepper and salt.

TO BOIL CABBAGE.

Wash your cabbage well; cut it in two, and boil till tender in salt and water. Some persons prefer it boiled with a piece of pork or bacon. If it is boiled with bacon, the pot should be well skimmed before the cabbage goes in.

BROCOLI.

Pick and wash it well; tie it up in bunches and boil it; when done, drain it and serve it up with drawn butter. Put a little salt in the water when nearly boiled.

SEA KALE.

Sea kale is cooked in the same way as brocoli.

BUTTER.

In winter the pans should be scalded before the milk is strained into them; in summer the pans and strainer should be rinsed with cold water. Do not cover the milk until it is perfectly cold; a stone crock is the best for keeping the cream in, and it should be stirred two or three times a day; if the cream is not stirred, the butter will have a bad taste; do not let your milk stand too long, or this will make the butter taste very unpleasant. Be particular to put cold water in your churn the night before you wish to use it; pour it out in the morning, and rinse it again; before the butter comes, or while it is gathering, take off the lid of the churn; have your butter-bowl scalded and cooled; work the milk out well, but do not put in any water; add salt to your taste. Everything connected with milk or butter should be kept very carefully clean.

TO KEEP BUTTER.

Butter, to keep, should be well worked; pack it in stone jars, and tie it up tight, and set it in a cool place.

TO KEEP EGGS.

Get eggs as fresh as possible; put a layer of salt in a jar; then put in some eggs, the small end down, then another layer of salt, then the eggs; be careful not to let the eggs touch each other; set them in a dry cool place, and they will keep all winter.

TO MAKE COFFEE.

Coffee should be roasted with great care, to a dark brown colour, stirring it all the time it is on the fire, with a long-handled iron spoon; when it is done, put it in a stone jar, and cover it up. Freshly roasted coffee is much the best; grind it into a bowl, beat it up with part of the white of an egg, and cold water; put it into the tin coffee-pot, and pour on it boiling water, out of a tea-kettle, stirring it all the while; set it on the fire, and let it boil fifteen minutes; stir it frequently from the sides of the pot; when it is done, set it a moment on the hearth, and it will settle; do not pour into it either cold or warm water, or coffee, to settle it: this spoils the coffee. Pour it into your silver or china coffee pot, and send to table.

TO MAKE TEA.

Black tea should be boiled fifteen or twenty minutes. Green tea should not boil: but have boiling water poured on about five minutes before it comes to table.

TO MAKE CHOCOLATE.

Have a quart of good milk boiling; grate a piece of chocolate three inches square; mix it with a little cold milk; then stir it gradually into the milk on the fire. If preferred thinner, use less chocolate. It should boil at least half an hour.

YEAST.

Pare six good-sized potatoes; put them on to boil with three pints of water and a handful of hops; pour the water through a sieve on a pint of flour; stir it until perfectly smooth; mash your potatoes through a cullender into the yeast; stir all well together, and let it stand till nearly cold; then stir into it a pint bowl half full of dry yeast, dissolved in water; put the water on the dry yeast as soon as you mix your flour and potatoes, and when it has sufficiently cooled, your yeast will be ready to go in. Set it in a warm place to rise. When it is light enough, keep it in a cool place; cover it close. Yeast should be made the day before you bake; then it is good and fresh.

TO MAKE DRY YEAST.

Make as directed above. When perfectly light, stir in corn meal till it is quite dry; spread it on dishes to dry. Be careful not to let it be in the sun, as this would sour it. When dry, put it in a bag, in a dry, cool place. In summer time, when the flies are numerous, spread a thin piece of gauze over to keep them off when it is drying.

BREAD.

Sift the flour; put it in an earthen vessel; the quantity of flour you take will depend upon the number of loaves you want. Four loaves of bread will require two quarts of water; pour the water, which may be as warm as milk just from the cow, upon the flour, enough to make a thick batter; put in two tablespoonsful of salt, and a pint of home-made yeast; do not beat it after the yeast goes in. Set it in a warm place to rise; when it is light, work it very well with flour. The more you knead it, the better. If the flour is running, the bread will require to be made stiffer than when it is superfine flour. Let it rise again, covering it, and set it in a warm place. When it is broken on top, make it into loaves, with as little flour as possible. Put each loaf into a basket: cover it over, and set it to rise again. When quite light, bake it in a brick oven, from three quarters to one hour.

TO BAKE IN A BRICK OVEN.

A brick oven will require one hour to heat. The wood should be split fine; make a little fire at first, then add more wood; when the oven is white at the top, it is sufficiently hot. Spread the coals over the bottom of the oven, and let them remain a quarter of an hour.

Rusk or biscuit, if they are very light, will bake in from ten to fifteen minutes. Bread requires one hour.

PHILADELPHIA BUNNS.

One pound of flour, and a half pound of sugar, one pint of milk, with one teaspoonful of soda, a few currants, and half a pound of butter, a tea-cup full of yeast. Mix all well, and let it rise; when well risen, put in six eggs, beaten separately: pour it in the pans, and let it rise again; then bake.

BREAD ROLLS.

When your bread is very light, take a piece of dough, into which rub a small piece of butter; make them into rolls a quarter of an inch thick: let them rise, and bake.

DIET BREAD.

Rub into a pound of flour, one tablespoonful of butter, and a teaspoonful of salt: work it very well, or beat it; roll very thin: stick with a fork, and bake.

MUSH ROLLS.

Have a pint of corn mush; when a little warm, add a little salt and flour, enough to make a dough; add a tea-cup full of yeast; let it rise, and when quite light, make into rolls; let them rise again, and bake. You can put a little butter with them, if you prefer: but they are very palatable without.

RISEN MUFFINS.

Warm a quart of milk, into which put a quarter pound of butter, enough flour to make a batter, two eggs, well beaten, and a cup of yeast, a little salt; when quite light, bake in rings. Do not beat them after the yeast is in: they will be light enough in three hours.

SODA CAKES, VERY SUPERIOR.

Sift into three pints of flour, three teaspoonsful of cream of tartar; rub one quarter of a pound of butter in the flour; dissolve one teaspoonful of soda in as much milk as will make a dough, thick enough to roll out; then take a large spoonful, sift flour on the board, roll out and bake: do not touch them with the hands.

PHILADELPHIA MILK BISCUIT.

Rub half a pound of butter in three pounds of flour, a teaspoonful of salt; warm the milk and pour on enough to make a thick batter; beat it well, then add a cup of good yeast. Do not beat it after the yeast goes in; let it rise; when quite light mix in flour, enough to make it out, but as little as possible: roll it out and cut into cakes with a small tumbler: let them rise again, and bake as soon as light.

TWIST ROLLS.

Twist rolls are made in the same way, only make in small twists or rings, and bake.

LIGHT BISCUIT.

Have a quart of milk a little warm, into which put two spoonsful of butter; pour this on flour, enough to make a dough; add a tea-cup full of yeast, and a little salt; let it rise three hours, when roll into cakes: put them in pans: let them rise again, and bake.

TEA BISCUIT.

Warm a pint of good milk, into which put a piece of butter, the size of an egg; pour this on some flour, with a little salt and a tea-cup full of yeast. When quite light, knead it well; roll out and bake in pans. When done, pull them open and butter them.

GERMAN CAKES.

Cut up into a pound of flour, lard the size of an egg, and a little salt; milk sufficient to make a dough; roll out very thin, and bake. These cakes can be fried in lard, in round cakes, and are then called snow-balls.

MARYLAND BISCUIT.

Cut up a quarter of a pound of lard and butter, into two pounds of flour; add a little salt and water enough to make a stiff dough; beat very light with an axe, till it will break off short: stick with a fork, and bake in a quick oven. To be made up in small cakes.

BUCKWHEAT CAKES.

In a quart of buckwheat meal, put a cup of Indian or wheat flour, whichever is preferred. Make this into a batter, with water, a little warm, a cup of yeast and a little salt. Set it to rise, and when quite light, pour it on the griddle. It is better to set them to rise in a pitcher, as stirring the batter spoils them.

FLANNEL CAKES.

Make a batter of a pint of milk, sufficiently warm to melt in it a piece of butter the size of an egg, two eggs, a little salt and flour; put in a cup of yeast, and set it to rise three hours: bake on the griddle. If you wish them quick, make them of soda and cream of tartar, one third soda, and two thirds cream of tartar, or yeast powder.

SALLY LUNN.

Take a pint of milk and water mixed; warm it, and melt a small piece of butter in it. Put in flour enough to make a stiff batter. Two eggs and a cup of good yeast, a little salt, but no sugar. Set it in a warm place to rise. Send to table whole. This quantity will take near an hour to bake: do not beat it after the yeast goes in.

POTATO BREAD OR ROLLS.

Take some mealy potatoes, mash them fine in some flour, a small piece of butter, a little salt and some yeast; when light, roll out in cakes: put them in pans, and set them away to rise, and when light, bake.

MUSH MUFFINS.

Take a pint of corn mush, and when milk warm, put in a lump of butter, a little milk, two eggs, and flour enough to make a batter; add a little salt and one cup full of yeast. Set to rise for three hours: bake in rings.

RICE MUFFINS.

Take a cup full of boiled rice, and a piece of butter, the size of an egg; pour upon this a quart of boiling milk; add a little salt and two eggs well beaten; when cool, a tea-cup full of yeast and flour, enough to make a stiff batter: when light, bake in rings.

QUICK MUFFINS.

One and a half pints of milk to a quart of flour, an even tablespoonful of butter, two eggs; sift with the flour two teaspoonsful of cream of tartar, and dissolve with a little milk and a teaspoon three quarters full of soda: bake immediately.

QUICK WAFFLES.

Quick waffles are made with sour cream. To one quart of sour cream add flour enough to make a batter, two eggs well beaten, a small piece of butter, and one teaspoonful of soda; just before baking, a little salt; bake immediately: a little boiled rice will be a great improvement.

REMARKS ON MAKING INDIAN BREAD.

It is better in making Indian bread to pour the liquid, either water or milk, boiling hot on the Indian meal. Indian takes more salt than wheat.

TO MAKE MUSH.

Have a pot of boiling water. Stir in gradually corn meal to make it thick. Salt it to your taste: let it boil one hour. When it is cold, slice it and fry it a light brown: send to table hot.

CORN BATTER CAKES.

Pour boiling milk on meal, enough to make a batter; add a little salt and two eggs. The eggs will prevent them breaking when they are turned: send hot to table. If this batter is made thick and baked in a pan, it is called pone.

JOURNEY CAKE.

Mix well some corn meal with water, and a little salt. Have ready the middle board of a flour barrel-head; wet the board, upon which put the dough with a large spoon; smooth it over; bake before the fire; when baked brown, turn the other side. Send hot to table.

LIGHTENED PONE.

Pour either milk or water boiling hot on a pint of corn meal; add salt, and, when it is cool, some yeast and two eggs; when it is light, it will open at top: bake in pans an inch thick.

INDIAN BREAKFAST CAKES.

Upon one quart of corn meal, pour one quart of boiling milk, with a small piece of butter, a spoonful of salt, a spoonful of cream of tartar, and a half one of soda sifted with the meal; when well mixed drop them into a pan, and bake in an oven: these cakes must be rough on top.

POTATO CAKES.

Boil ten mealy potatoes, put to them a piece of butter the size of an egg, some salt and flour, enough to roll them out; bake them in cakes, on the griddle: send hot to table.

TO MAKE PUFF PASTE.

Take one pound and a half of flour; sift half of it into a tin pan. The remainder keep for rolling out the paste; take a pound of butter which has been washed and well worked the night before, and kept in a cold place. Cut up half of it with two knives into the flour, then mix it with a tumbler of ice water. Then roll it out very thin, and spread on it in small thin pieces a quarter of a pound of butter, and sift flour over it. Cut it in strips, about four inches wide, and six long; lay one upon another till they are all on; then roll again, and put the remaining quarter of butter on as before; roll and cut it in strips, and those strips in squares, and lay one upon another. When you make the pie do not take one of the strips, but cut it down, so as to have as many layers as possible in each pie. Always use the knives: never touch the paste with the hand.

ANOTHER VERY SUPERIOR PUFF PASTE.

One pound and a quarter of flour, and one of butter. The butter should be divided into four parts, and the salt well washed out of it in three different waters, the night before, and set in a cold place to become hard, the harder the better. Weigh a pound and a quarter of flour; sift half a pound of the flour into a tin pan, (such a pan as should be always kept for making pastry,) keep the rest of the flour in the sieve. Cut up in the pan with the half pound of flour, a quarter of a pound of butter with two knives. (The hands should never touch the pastry.) Then pour slowly into the pan half a pint of ice water; mixing it with the knives. Sift some of the flour on your board, and roll it out very thin, with a floured rolling pin; sufficient flour must be used to prevent it sticking to the board; put over the paste in small pieces as regularly as possible, one quarter of butter; then sift flour over and cut it in strips about three inches wide; then cut across as many times, placing one piece upon another till it makes quite a high mound. Flour it and roll it out again as thin as possible. Then put on in very small pieces the third quarter of butter, and proceed as above, with the last quarter; roll out very thin, cutting it as before. The flour is now all rolled in except half of a pound, reserved for rolling out the paste when making up. It should be made in a cold place, and near an open window. When you make up your pies cut a piece from top to bottom of the pile, and roll out thin. The fire should be under pastry to make it puff up. There is nothing better for baking pastry than a ten plate stove.

VERY SUPERIOR MINCE PIES.

Take a fresh tongue and some of the neck, four pounds in all; two pounds of suet, four pounds of raisins, two of currants, two of citron, six pounds of sugar, one quart of brandy, one of Madeira wine, and half a peck of apples. Cinnamon, nutmeg, cloves, and very little salt.

CURRANT PIES.

Pick and scald your currants; let them stand a few minutes, then pour off the water. Some prefer them stewed. Sugar to your taste. Gooseberries are prepared in the same way.

RHUBARB PIE.

Take off the skin; cut in small pieces; sugar them and put them in the paste, and bake. Some prefer them stewed.

BLACKBERRY PIE.

Wash your blackberries; put them in the paste, with sugar to your taste: bake, and send hot to table. These pies are not good, if they stand long after being baked.

PEACH PIES.

Pare your peaches; cut them in slices; put them in your paste with sugar and a little water, and bake slowly.

FLORENDINES.

Boil a quart of milk; stir into it four tablespoonsful of rice flour; let it boil ten minutes, then add a tea-cup full of powdered loaf sugar, grated nutmeg, a gill of cream, and five eggs beaten very light. Make a puff paste, and bake.

CREAM PUDDING.

To one cup of cream, add two tablespoonsful of rice flour, and two eggs; a few currants, sugar, and rose water, to your taste: bake in paste.

INDIAN PUDDING.

Pour one quart of boiling milk over a half pint of corn meal; add two tablespoonsful of butter, and four of molasses; beat four eggs very light; and, when perfectly cool, add them, with a glass of brandy, and mace and nutmeg: bake, and send to table hot with wine sauce.

RICE PUDDING.

Take half a pint of rice; wash it well; put it on to boil with very little water, and let it boil dry; then stir in a piece of butter the size of a goose egg; a grated nutmeg, a tea-cup full of loaf sugar, a quart of milk, and two eggs well beaten: pour it into a pudding dish, and bake.

COCOANUT PUDDING.

Grate one cocoanut; pour the milk on some sugar, then boil it, and throw in the cocoanut; let it come to a boil again. When cold, add four eggs well beaten: bake in puff paste.

BREAD PUDDING.

Take the inside of a stale loaf of baker’s bread; pour over it one quart of boiling milk; when perfectly cold, add five eggs well beaten, one cup full of sugar, a small piece of butter, a little brandy, mace, and nutmeg: bake in buttered pans. A few raisins would be an improvement.

POOR MAN’S PUDDING.

Have a pan well buttered; on which put a layer of bread crumbs; then a layer of apples, pared and sliced, and some sugar and cinnamon; then bread and butter; then apples, sugar and cinnamon, till your dish is full. The apples should be juicy: bake, and eat, with wine sauce.

SAGO PUDDING.

Wash a tea-cup full of sago well, in two waters; then pour over it one quart of boiling milk; a small piece of butter. Set it on the stove to simmer, slowly, for a few moments; then take it off. Beat four eggs very light; add sugar and rose water, to your taste: bake in a crust, or in a buttered dish.

TAPIOCA PUDDING.

Wash well the tapioca; one cup to a quart of milk; put it on the stove; let it boil till soft; stir in while hot a little butter; let it get cold; beat three eggs very light: season to your taste, with sugar and lemon peel: bake in a paste.

ARROW ROOT PUDDING.

Boil one quart of milk; dissolve one tablespoonful of arrowroot; and when the milk boils, stir it in as you would starch. Let it cool, and then mix a half pound of butter, and the same of sugar; add six eggs beaten very light; the rind of a lemon grated, and some grated nutmeg; put a paste in your dish, and bake: this quantity will make four puddings.

ORANGE PUDDING.

Orange pudding is made like lemon pudding: using the oranges instead of the lemons.

JERSEY RICE PUDDING.

Wash well half a tea-cup full of rice; put it in a bake pan with two quarts of milk; sugar and cinnamon to your taste: bake in a slow oven till it is as thick as custard.

SPONGE CAKE PUDDING.

Make a sponge cake batter. Boil it in a pyramid form. Make a sauce of the white of egg and loaf sugar beaten up together. Pour over the pyramid.

MUNSEY PUDDING.

Take half a loaf of bread crumbled fine; a cup full of suet chopped fine; some pippin apples cut in thin slices. Have a tin pan well buttered; put the bread around it; then put in alternately the apples, bread and suet, with some sugar and nutmeg; to be baked, and eaten with wine sauce.

PEACH PUDDING.

One quart of dried peaches. Wash them well in four waters; then pour three pints of boiling milk on one quart of bread crumbs, made fine; five large tablespoonsful of flour, three spoonsful of cinnamon, one wine-glass full of brandy, half a pound of suet, two tablespoonsful of brown sugar, eight or nine eggs beaten separately: boil three hours, and eat with wine sauce.

PLUM PUDDING.

Take the crumbs of a five cent loaf of bread; one quart of rich milk boiled and poured over the bread while hot, one quarter of a pound of suet cut fine, two pounds of raisins stoned, half a pound of currants washed and dried, one quarter of citron cut in thin slices, six eggs beaten very light, one tablespoonful of flour. Mix these ingredients, and boil, or bake slowly. Make a rich sauce, half wine and half brandy.

SWEET POTATO PUDDING.

Boil one pound of sweet potatoes till half done; then skin and grate them; add half of a pound of butter, the same of powdered sugar, beaten to a cream; add six eggs well beaten, a grated nutmeg, and lemon peel with a glass of brandy; bake in a paste, and when the pudding is done, sprinkle the top with sugar, and cover with bits of citron. Irish potato pudding is made in the same way. A little cream is an improvement to the Irish potato pudding.

PUMPKIN PUDDING.

Stew a fine sweet pumpkin till soft and dry; rub it through a sieve; add half a pound of butter beaten to a cream, with half a pound of sugar, half a pint of new milk, and a wine-glass full of brandy, some cinnamon, and nutmeg, six eggs beaten very light: put in a paste, and bake.

LEMON PUDDING.

One pound of butter; the same of sugar beaten to a cream; ten eggs beaten to a froth, one wine-glass full of brandy and rose water mixed; the rind of one lemon and the juice; add one tablespoonful of grated cracker, or Indian meal: bake in a paste.

LEMON PUDDING ANOTHER WAY.

One cup full of sugar, one egg, the rind and juice of one lemon. This will make one pudding: or mix with a little rice flour, and make two with two eggs.

A FANCY DISH.

Get some small-sized oranges; take out all the pulp very carefully, by cutting a round piece out of the top; scrape out the pulp with a spoon. Make a jelly with the juice of the oranges; wash and wipe dry the skins of the oranges. Have some blanc-mange of Irish moss: fill half of the oranges with the blanc-mange, and the rest with the jelly; let it get perfectly cold, then cut them in halves or quarters, just as you fancy; pile them in a dish, and ornament with orange or any kind of long leaves.

MERANG AUX POMME IN PASTE.

Have a good under crust; cover with stewed apples seasoned with lemon peel; make an icing as for cake; spread thick over the apples: put it in the oven for a few moments.

MERANG AUX POMME WITH CREAM.

Have some good cooking apples; pare, core, and stew them slowly till they are tender; then take them out, and fill the centre with any kind of marmalade. Arrange them in any fanciful manner you may prefer. Have some apples stewed and mashed fine; fill all the uneven spaces; cover this with icing, and decorate with blanched almonds, or macaroon. Set it in a moderate oven for a few minutes: to be eaten with cream, when perfectly cold.

SPONGE CAKE CUSTARD.

Grate some stale sponge cake; upon which put some thin slices. Whisk three eggs very light; pour on them one pint of boiling milk: season with lemon peel and sugar to the taste. Mix all well together: bake twenty minutes in a slow oven. Cover the top with sponge cake, and pile the icing up high in the centre.

SWISS CUSTARD.

Take a quart of thick cream. Mix very smoothly eight teaspoonsful of the finest flour, with some of the quart of cream: season to your taste with lemon peel and sugar. Then put the remainder of the cream on the fire, and when it simmers slowly, put in the cream and flour, stirring it very gently till it is thick; then pour it out: when perfectly cool, add some lemon juice. Place in a dish some macaroons, upon which pour some of the custard. And so proceed, till all of the custard is in. Ornament the top with any kind of preserves you prefer.

STRAWBERRY WHIPS.

You can make a basket of macaroons any shape you like, by dipping the edges of the macaroons in barley sugar, and putting them over a mould. Whip some cream with strawberry juice, fill your basket very high, and ornament with strawberries and rose leaves.

A GOOD DESSERT.

Take half a pound of loaf sugar; rub on it the rind of a lemon; add half a pint of boiling water; let it stand till quite cold; beat the whites of three eggs very light, and one yolk. Mix all together with a little lemon juice. Put this in a pitcher and set it in a pan of boiling water, stirring it till it is thick: when quite cold, put it in cups. If you find it difficult to thicken, add two teaspoonsful of rice flour, with the boiling water.

APPLE DUMPLINGS.

Boil some potatoes; mash them with salt and a small piece of butter; add flour, enough to make a paste; pare and core your apples; have small dumpling-cloths, on each of which place a tablespoonful of dough, and roll it out; then tie up an apple in each one; scald and flour your cloth. They should be put in when the water boils, and will take from half to three quarters of an hour to boil, if the apples are good.

PEACH DUMPLINGS.

Make a paste of one pound of flour, and a quarter of suet; cut the suet up fine: put in water enough to make a paste; pare your peaches, and put each one in a cloth; tie up and boil: have a small cloth for each dumpling.

FRUIT DUMPLINGS.

Pour some boiling water on flour; beat it very light; roll it on a cloth; put in your fruit; tie it up, and boil.

INDIAN MEAL FRITTERS.

Make a batter of a pint of milk, some Indian meal, and two eggs; have ready some hot lard, and fry them.

APPLE FRITTERS.

Make a batter of one pint of milk, and three eggs, and flour; chop four pippin apples up fine; stir them into the batter; drop in a spoonful at a time.

PANCAKES.

Make a batter of eggs, and milk, and flour; pour a little in the pan, sufficient to cover the bottom: when a light brown, turn on the other side.

A QUICK PUDDING.