Title: The Cook Not Mad, or Rational Cookery...together with sundry Miscellaneous kinds of information, of importance to housekeepers in general, nearly all tested by experience.
Author: Author unknown
Publisher: Watertown: Knowlton & Rice
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[Editorial note: Handwritten inscription.]
THE
COOK NOT MAD,
OR
RATIONAL COOKERY;
BEING
A COLLECTION OF ORIGINAL AND SELECTED
RECEIPTS,
Embracing not only the art of curing various kinds of
meats and vegetables for future use, but of Cooking
in its general acception, to the taste, habits, and
degrees of luxury, prevalent with the
AMERICAN PUBLICK,
IN
TOWN AND COUNTRY.
TO WHICH ARE ADDED,
Directions for preparing comforts for the SICK ROOM
together with sundry Miscellaneous kinds of infor-
mation, of importance to housekeepers in general,
nearly all tested by experience.
[Motto, Gen. Chap. 27, V. 1, 2, 3, 4.]
PUBLISHED BY KNOWLTON & RICE.
1831.
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> NORTHERN DISTRICT OF NEW-YORK, TO WIT:
L. S. BE IT REMEMBERED, That on the eleventh day of October, in the fifty-fifth year of the Independence of the United States of America, A.D. 1830, Knowlton & Rice, Booksellers of the said District, have deposited in this Office the title of a book the right whereof they ciaim as proprietors in the words following, to wit: "The Cook not mad, or Rational Cookery; being a collection of original and selected receipts, embracing not only the art of curing various kinds of meats and vegetables for future use, but of cooking, in its general acceptation, to the taste, habits, and degrees of luxury, prevalent with the American Publick, in town and country; to which are added, directions for preparing comforts for the Sick Room; together with sundry Miscellaneous kinds of information, of importance to housekeepers in general, nearly all tested by experience. [Motto, Gen. Chap. 27, V. 1,2,3,4.]" In conformity to the act of the Congress of the United States, entitled "An act for the encouragement of learning, by securing the copies of Maps, Charts, and Books, to the authors and proprietors of such copies, during the times therein mentioned;" and also to the act entitled "An act supplementary to an act entitled 'An act for the encouragement of learning, by securing the copies of Maps, Charts, and Books, to the authors and proprietors of such copies during the times therein mentioned,' and extending the benefits thereof to the arts of Designing, Engraving and Etching historical and other prints."
RUTGER B. MILLER,
Clerk of the Northern District of New-York.
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> PREFACE.
THE science of domestick economy, especially that division which treats of culinary or kitchen duties, has ever occupied the attention of those who have 'lived by eating,' from the days of hungry Esau, to the present moment. Every nation has its peculiar dishes, and so also has every family its own mode of cooking them. The former is attributable to location--hot and cold latitudes yielding their own vegetables, and being the resort of those animals only whose constitutions are in unison with the climate. The latter is owing to the degree of skill possessed by those who prepare the bounties of Providence for the palate.
A Work on Cookery should be adapted to the meridian in which it is intended to circulate. It is needless to burden a country Cookery Book with receipts for dishes depending entirely upon seaboard markets or which are suitable only to prepare food for the tables of city people, whose habits and customs differ so materially from those living in the country. Still further would the impropriety be carried were we to introduce into a work intended for the American Publick such English, French and Italian methods of rendering things indigestible, which are of themselves innocent, or of distorting and disguising the most loathsome objects to render them sufferable to already vitiated tastes.
These evils are attepted to be avoided. Good republican dishes and garnishing, proper to fill an every day bill of fare, from the condition of the poorest to the richest individual, have been principally aimed at.
Pastry has had more than usual attention, lest, as is common in books of this kind, the good housewife be
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left without a sufficient guide, not only to keep up her store of the better things for her own family circle, but to be prepared for accidental or invited company.
To meet the objections that may be raised against this little production on the ground of its containing many directions for getting up our most common repasts, let it be remembered that not a few young women enter upon the duties of the wedded life without having been scarcely initiated into the mysteries of the eating department, and therefore to them the most trivial matters on this head become of importance.--The health of a family, in fact, greatly depends upon its cookery. The most wholesome viands may be converted into corroding poisons. Underdone or overdone food in many instances produces acute or morbid affections of the stomach and bowels, which lead to sickness and perhaps death.
The curing and preservation of meats, &c. claim no small share of notice, for without proper instructions a well meaning wife, will, to use a homely adage, "throw more out at the window than the husband can bring in at the door."
[Illustration: A small illustration of a hand pointing to the right.]
Some over-genteel folks may smile at the supposed interest the wife, or female head of a family must take in all these concerns; but, suffer the remark, where this is not the state of things, a ruinous waste is the consequence.
It has not been thought irrelevant to remember the wants of the sick room, so far as to aid the prescriptions of the physician, or indeed to render a call upon him many a time unnecessary. Abstinence from our common fare, and partaking of innocent broths, gruels,[unclear] &c. often restores a disordered state of the stomach or checks inflammation as effectually as the doctor's potions. It is said that total abstinence from food was the most usual remedy with Napoleon Buonaparte, for any indisposition of body; and few men enjoyed better health, or endured more fatigue of body and mind than did this great man throughout an eventful life of nearly fifty years. His last complaint was even said to be hereditary in the family.
This small digression will be overlooked in the preface to a system of Cookery which has for its main object the health of its friends. Temperance in the
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quality and quantity of our diet contributes more to our health and comfort than we are aware of. It was the remark of an eminent physician upon the inquiries of a patient, "that it was of less importance what kind of food we ate, than the quantity and the mode of its preparation, for the stomach."
It is not required that every particular be attended to in a receipt for cooking. Directions are given according to the taste of writers, or their knowledge of what is approved by others. Both these criteria may be used with freedom when brought into practice, for "of all sorts is the world made up." Let every one, therefore, consider the best prescription in Cookery, as nothing more than a basis to be followed to the letter, or deviated from, according to taste and circumstances.
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> RATIONAL COOKERY.
A good pickle for Hams. |
One ounce of salt petre, one pint of salt, half pint of molasses to each ham; put your salt petre into the molasses and rub your hams in it, then put your hams into a sweet cask, put your salt into water enough to cover your hams, turn it on to them and turn them often for six weeks. If the hams are large, add more salt, then smoke them ten days.
Beef for drying,
done in the same way,
also Beef tongues.
To corn Beef. |
To one hundred pounds of beef, three ounces salt petre, five pints of salt, a small quantity of molasses will improve it, but good without.
To pickle one hundred pounds of Beef to keep a year. |
Put together three quarts salt, six ounces salt petre, one and a half pints of molasses, and water sufficient to cover your meat after laid into the barrel. Sprinkle the bottom of the barrel with salt, and also slightly sprinkle between the layers of meat as you pack, when done, pour in your pickle and lay on a stone or board to keep the whole down. Beef salted after
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this method during the fall or winter may be kept nice and tender through the summer by taking it up about the first of May, scald and skim the brine, add three quarts of salt, when cold pour back upon the beef.
To salt Pork. |
Sprinkle salt in the bottom of the barrel, and take care to sprinkle the same plentifully between each layer afterwards. Let the layers be packed very snug by having the pork cut as large as can be handled conveniently, and laid in rind downwards, and the interstices snugly filled up with smaller pieces. Pork will only take a proper quantity of salt, be there ever so much in the barrel. The surplus answers for another time.
Caution.--Although the same brine will answer for pickling beef, as that for hams, and pork generally, yet the two kinds of meat should never be in the brine at the same time. A small piece of beef placed in a barrel where there is pork, would spoil the latter quickly. A beef barrel, likewise, should never be used for pork, no matter how thoroughly scalded or cleansed.
To roast Beef. |
The general rules are, to have a brisk hot fire, to be placed on a spit, to baste with salt and water, and one quarter of an hour to every pound of beef, though tender beef will require more roasting; pricking with a fork will determine whether done or not: rare done is the healthiest, and the taste of this age.
Roast Mutton. |
If a breast, let it be cauled, if a leg, stuffed or not, let it be done more gently than beef, and
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done more; the chine, saddle or leg requires more fire and longer time than the breast, &c. Serve with potatoes, beans, or boiled onions, caper sauce, mashed turnip, or lettuce.
Roast Veal. |
As it is more tender than beef or mutton, and easily scorched, paper it, especially the fat parts, let there be a brisk fire, baste it well: a loin weighing fifteen pounds requires two hours and a half roasting; garnish with green parsley and sliced lemon.
Roast Lamb. |
Lay down to a clear good fire that will not want too much stirring or altering, baste with butter, dust on flour, and before you take it up add more butter, sprinkle on a little salt and parsley shred fine; send to table with an elegant sallad, green peas, fresh beans or asparagus.
Alamode Beef. |
Take a round of beef, and stuff it with half pound pork, half pound butter, the soft of half a loaf of wheat bread, boil four eggs very hard, chop them up; add sweet marjoram, sage, parsley, summer savory, and one ounce cloves pounded, chop them all together with two eggs very fine, and add a gill of wine, season very high with salt and pepper, cut holes in your beef to put your stuffing in, then stick whole cloves into the beef, then put it into a two pail pot, with sticks at the bottom; if you wish to have the beef round when done, put it into a cloth and bind it tight by winding several times with twine; put it into your pot with two or three quarts of water and one gill of wine, if
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the round be large, it will take three or four hours to bake it.
To stuff a leg of Veal. |
Take one pound of veal, half pound of pork, salted, one pound grated bread, chop all very fine, with a handful of green parsley, pepper it, add three ounces butter and three eggs, and sweet herbs if you like them, cut the leg round like a ham, and stab it full of holes, and fill in all the stuffing; then salt and pepper the leg and dust on some flour; if baked in an oven, put it into a sauce pan with a little water; if potted, lay some skewers at the bottom of the pot, put in a little water and lay the leg on the skewers, with a gentle fire render it tender, frequently adding water, when done, take out the leg, put butter in the pot and brown the leg, the gravy in a separate vessel must be thickened and buttered, and a spoonful of ketchup added, and wine if agreeable.
To stuff a Pig, to roast or bake. |
Boil the inwards tender, mince fine, add half loaf bread, half pound butter, four eggs, salt, pepper, sweet marjoram, sage, summer savory, thyme, mix the whole well together; stuff and sew up; if the pig be large let it be doing two and a half hours; baste with salt and water.
Gravy for the same.--Half pound butter, work in two spoonfuls of flour, one gill water, one gill wine if agreeable.
To stuff a leg of Pork, to bake or roast. |
Corn the leg forty-eight hours and stuff with sausage meat and bake it in an oven two hours and a half, or roast it.
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To stuff a Turkey. |
Grate a wheat loaf, one quarter of a pound of butter, one quarter of a pound salt pork, finely chopped, two eggs, a little sweet marjoram, summer savory, parsley, pepper and salt, if the pork be not sufficient, fill the bird and sew up.
The same will answer for all wild fowls.
Waterfowls
require onions.
The same ingredients stuff a leg of veal, fresh pork, or a loin of veal.
To stuff and roast a Turkey or Fowl. |
One pound soft wheat bread, three ounces beef suet, three eggs, a little sweet thyme, marjoram, pepper and salt, and some add a gill of wine; fill the bird therewith, and sew up; hang down to a steady solid fire, basting frequently with butter and water, and roast until a steam emits from the breast; put one third of a pound of butter into the gravy, dust flour over the bird, and baste with the gravy; served up with boiled onions and cranberry sauce, mangoes, pickles or celery.
2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and marsh three pints potatoes, moisten them with butter, add sweet herbs, pepper, salt, fill and roast as above.
To stuff and roast a Gosling. |
Boil the inwards tender, chop them fine, put double quantity of grated bread, four ounces butter, pepper, salt and sweet herbs if you like, and two eggs into the stuffing, add wine, and roast the bird.
The above is a good stuffing for every kind of waterfowl,
which requires onion sauce.
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To stuff and roast four Chickens. |
Six ounces salt pork, half loaf bread, six ounces butter, three eggs, a handful of parsley shreded fine, summer savory, sweet marjoram, mix the whole well together, fill and sew up; roast one hour, baste with butter, and dust on flour.
Gravy for the same.--Half pint of water, half pound butter, three spoonfuls flour, a little salt, and wine if you like.
The same composition will answer for six pigeons,
roasted in a pot. The pigeons must be kept from burning by laying skewers on the bottom of the pot, adding three pints water; cover close, let them do one hour and a quarter; when done pour on a quart of stewed oysters, well seasoned with butter and pepper
To broil Chickens. |
Take those that are young and tender, break the breast bone, season high with pepper and salt, broil half an hour on hot coals. Six ounces butter, three spoonfuls water, and a little flour will make a gravy.
Pigeons
may be broiled in the same way in twenty minutes.
To smother a fowl in Oysters. |
Fill the bird with dry oysters and sew up and boil in water just sufficient to cover the bird, salt and season to your taste; when done tender, put it into a deep dish and pour over it a pint of stewed oysters, well buttered and peppered, if a turkey, garnish with sprigs of parsley or leaves of celery; a fowl is best with a parsley sauce.
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To dress a Calf's Head-Turtle fashion. |
The head and feet being well scalded and cleaned, open the head, take out the brains, wash, pick and cleanse, add salt, pepper and parsley, and put them in a cloth, boil the head, feet and heartslet about one and a half hour, sever out the bones, cut the skin and meat in slices, strain the liquor in which boiled and put by; make the pot very clean or it will burn on, make a layer of the slices, which dust with a composition made of black pepper and one spoonful of sweet herbs pulverised, (two spoonfuls sweet marjoram and thyme are most approved,) a tea spoonful of cayenne, one pound butter; then dust with flour, then a layer of slices, with slices of veal and seasoning till completed, cover with the liquor, stew gently three quarters of an hour. To make forcemeat balls--take one pound and a half of veal, one pound grated bread, four ounces raw salt pork; mince and season with above, and work with three whites of eggs into balls, one or one and a half inches diameter, roll in flour, and fry in very hot butter till brown; then chop the brains fine and stir into the whole mess in the pot, put thereto one third part of the fried balls and a pint of wine or less; when all is heated through, take off and serve in tureens, laying the residue of the balls and hard peeled eggs into a dish; garnish with slices of lemon, put in cloves to your taste.
Calf's head turtle fashion--another way. |
Head and entrails boiled the day before, the
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liquor of which is to be preserved; then slice the head, feet, &c. in the bottom of the pot, and season with pepper, salt and spices, pounded fine, and mixed together, then another layer of the meat,--then put in as much of the liquor they were boiled in as will cover the whole; let it be done over a small fire--the dish is to be garnished with forcemeat balls made of veal. See No 19.
To clarify Drippings. |
Put your drippings into a clean sauce-pan over a stove or slow fire; when it is just going to boil, skim it well, let it boil, and then let it stand till it is a little cooled; then pour it through a sieve into a pan.
Obs.--Well-cleansed drippings, and the fat skimmings of the broth-pot, when fresh and sweet, will baste every thing as well as butter, except game and poultry, and should supply the place of butter for common fries, &c.; for which they are equal to lard, especially if you repeat the clarifying twice over.
N. B. If you keep it in a cool place, you may preserve it a fortnight in summer, and longer in winter. When you have done frying, let the drippings stand a few minutes to settle, and then pour it through a sieve into a clean basin or stone pan, and it will do a second and third time as well as it did the first; only the fat you have fried fish in must not be used for any other purpose.
To clarify Suet to fry with. |
Cut beef or mutton suet into thin slices, pick out all the veins and skins, &c. put it into a thick and well tinned sauce pan, and set it
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over a very slow stove, or in an oven, till it be melted; you must not hurry it; if not done very slowly it will acquire a burnt taste, which you cannot get rid of; then strain it through a hair sieve into a clean pan: when quite cold, tie a paper over it, and keep it for use.
Hog's lard
is prepared in the same way.
Veal Cutlets. |
Let your cutlets be about half an inch thick; trim and flatten them with a knife or cleaver; you may fry them in fresh butter, or good drippings; when brown on one side, turn them and do the other; if the fire is very fierce, they must change sides oftener.
To broil Beef Steak. |
Have your steak about an inch thick, if tender it is spoiled by being pounded, but if tough pound it well, lay it on your gridiron, broil it quick, have plenty of butter in your dish, pepper, salt and serve it immediately whilst hot.
To broil shad. |
Take fresh shad, salt and pepper it well, broil half an hour; make a smoke with small chips while broiling, when done add butter, and wine if agreeable.--
SALMON
or any kind of fresh fish may be prepared in the same manner.
To stew Oysters. |
To a quart of oysters put two ounces of butter, if too salt, add some water, pepper to your taste; stew them from fifteen to twenty minutes, by keeping them at a good scalding heat, without boiling; toast a slice of bread, or use crackers, and lay them in a dish, turn
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your oysters on, and they are ready to serve.
Oysters fried. |
Simmer them in their own liquor for a couple of minutes, take them out and lay them on a cloth to drain, and then flour them, egg and bread crumb them, put them into boiling fat, and fry them a delicate brown.
Clarified Butter. |
Put the butter in a nice, clean stew pan, over a very clear, slow fire; watch it, and when it is melted, carefully skim off the buttermilk, &c. which will swim on the top; let it stand a minute or two for the impurities to sink to the bottom; then pour the clear butter thro' a sieve into a clean basin, leaving the sediment at the bottom of the stew pan.
N. B. Butter thus purified will be as sweet as marrow, a very useful covering for potted meats &c. and for frying fish.
Burnt Butter. |
Put two ounces of fresh butter into a frying pan; when it becomes a dark brown colour, add to it a table spoonful and a half of good vinegar, and a little pepper and salt.
N. B. This is used as sauce for boiled fish, or poached eggs.
Parsley and Butter. |
Wash some parsley very clean, and pick it carefully leaf by leaf; put a teaspoonful of salt into half a pint of boiling water: boil the parsley about ten minutes; drain it on a sieve; mince it quite fine, and then bruise it to a pulp. Put it into a sauceboat, and mix with it, by degrees, about half a pint of good melted butter; do not put much flour to it.
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Egg Sauce. |
This agreeable accompaniment to roasted poultry, or salted fish, is made by putting three eggs into boiling water, and boiling them for about twelve minutes, when they will be hard; put them into cold water till you want them. This will make the yelks firmer, and prevent their surface turning black, and you can cut them much neater: use only two of the whites; cut the whites into small dice, the yelks into bits about a quarter of an inch square; put them into a sauce boat; pour to them half a pint of melted butter, and stir them together.
The melted butter for egg sauce need not be made very thick.
If you are for superlative egg sauce, pound the yelks of a couple of eggs, and rub them with the melted butter to thicken it.
N. B. Some cooks garnish salt fish with hard boiled eggs cut in half.
Lemon Sauce. |
Pare a lemon, and cut it into slices twice as thick as a half dollar; divide these into dice, and put them into a gill of melted butter.
Some cooks mince a bit of the lemon peel, (parted very thin,) very fine, and add it to the above.
Sage and Onion, or Goose stuffing Sauce. |
Chop very fine an ounce of onion and half an ounce of green sage leaves; put them into a stewpan with four spoonfuls of water; simmer gently for ten minutes; then put in a tea spoonful of pepper and salt, and one ounce of fine bread crumbs; mix well together; then
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pour to it a gill of melted butter, (or broth, or gravy,) stir well together, and simmer it a few minutes longer.
Soup made of a Beef's Hock. |
Let the bones be well broken, boil five hours in eight quarts water, one gill rice to be added, salt sufficiently; after three hours boiling, add twelve potatoes pared, some small carrots, and two onions; a little summer savory will make it grateful.
Veal Soup. |
Take a shoulder of veal, boil in five quarts water three hours, with two spoons rice, four onions, six potatoes, and a few carrots, sweet marjoram, parsley and summer-savory, salt and pepper sufficiently; half a pound butter worked into four spoons flour to be stirred in while hot.
Soup of Lamb's head and pluck. |
Put the head, heart and lights, with one pound pork into five quarts of water; after boiling one hour, add the liver, continue boiling half an hour more, which will be sufficient; potatoes, carrots, onions, parsley, summer-savory and sweet marjoram, may be added in the midst of the boiling; take half pound of butter, work it into one pound flour, also a small quantity summer-savory, pepper and two eggs, work the whole well together--drop this in small balls into the soup while hot, it is then fit for the table.
General rules to be observed in boiling. |
The first necessary caution is that your pots and covers are always kept clean--be careful that your pot is constantly boiling, by this
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means you may determine with precision the time necessary to accomplish any dish you may wish to prepare in this way--put fresh meat into boiling water, and salt into cold--never crowd your pot with meat, but leave sufficient room for a plenty of water--allow a quarter of an hour to every pound of meat.
To boil Ham. |
This is an important article, and requires particular attention, in order to render it elegant and grateful. It should be boiled in a large quantity of water, and that for a long time, one quarter of an hour for each pound; the rind to be taken off when warm. It is most palatable when cold, and should be sent to the table with eggs, horse radish or mustard. This affords a sweet repast at any time of day.
To boil a Turkey, fowl or Goose. |
Poultry boiled by themselves are generally esteemed best, and require a large quantity of water; scum often and they will be of a good colour. A large turkey with forced meat in his craw will require two hours; one without, an hour and a half;
a large fowl one hour and a quarter;
a full grown goose two hours, if young, one hour and a half--and other fowls in proportion; serve up with potatoes, beets, marshed turnips, stewed oysters with butter.
To dress Bass, and many other kinds of fish. |
Season high with salt, pepper and cayenne, one slice salt pork, one of bread, one egg, sweet marjoram, summer-savory and parsley, minced fine and well mixed, one gill wine, four ounces butter; stuff the fish--bake in the oven one
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hour; thin slices of pork laid on the fish as it goes into the oven; when done pour over dissolved butter; serve up with stewed oysters, cranberries, boiled onions or potatoes. The same method may be observed with fresh Shad, Codfish, Blackfish and Salmon.
To dress a Sturgeon. |
Clean your sturgeon well, parboil it in a large quantity of water, till it is quite tender, then change the water, and boil it till sufficiently done, then hash it as you would beef, adding the usual articles for seasoning.
Some prefer it done in the form of veal cutlet, which is by taking slices of sturgeon, dipping them in the yelks of eggs well beat, then rolled in flour and fried in butter.
For dressing Codfish. |
Put the fish first into cold water and wash it, then hang it over the fire and soak it six hours in scalding water, then shift it into clean warm water and let it scald for one hour, it will be much better than to boil.
Chowder. |
Take a bass weighing four pounds, boil half an hour; take six slices raw salt pork, fry them till the lard is nearly extracted, one doz. crackers soaked in cold water five minutes; put the bass into the lard, also the pieces of pork and and crackers, add two onions chopped fine, cover close and fry for twenty minutes; serve with potatoes, pickles, apple sauce or mangoes; garnish with green parsley.
How to keep green peas till winter. |
Take young peas, shell and put them in a cullender to drain, then lay a cloth four or five
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times double on a table, and spread them on, dry them very well, and have your bottles ready, fill them, cover over with mutton suet fat when it is a little soft; fill the necks almost to the top, cork up, tie a bladder and leather over them and set away in a dry cool place.
Beef steak Pie. |
Take slices of beef steak half an inch thick, lay them three deep in paste No. 8, adding salt, pepper, and slices raw onion between each layer, dusting on flour at the same time, together with a sufficient quantity of butter--add half pint water; bake one and a half hour.--This must be put in an earthen vessel and covered with a crust, as for a chicken pie.
A lamb Pie. |
Take a shoulder and cut it into small pieces, parboil it till tender, then place it in paste, No. 8, in a deep dish; add salt, pepper, butter and flour to each layer of lamb, till your dish be full; fill with water, and cover over with paste, put in a hot oven, bake one hour and a half.
A stew Pie. |
Take a shoulder of veal, cut it up, and boil an hour, then add salt and pepper, a sufficient quantity, butter half a pound, add slices raw salt pork, cover the meat with biscuit dough; cover close and stew half an hour in three quarts of water only.
A sea Pie. |
Four pounds flour, one pound and a half butter rolled in paste, wet with cold water, line the pot therewith, lay in one dozen split pigeons, with slices of pork, salt, pepper, and
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dust on flour, doing thus till the pot is full, or your ingredients expended, add three pints water, cover tight with paste, and stew moderately two hours and a half.
Chicken Pie. |
Take two chickens, joint and put them in a pot with four ounces of pork cut in slices, add pepper and salt, boil until tender, turn them out and set away to cool; make a rich paste, with which line the dish half an inch thick, then a layer of chicken with pieces of butter, and sprinkle on pepper and flour; put on your gravy from the chickens, and continue to do so until filled up; roll out a thick crust, bake an hour in a hot oven; serve it up with melted butter and any seasoning you like.
Save-all Pie. |
In every family there are pieces of fresh meat left of roasted meats: these take from the bones, boil and season, put in butter and flour; make a paste and place in a deep dish, put your meat in, cover it and bake one hour. All meats can be used in this way and with good paste and seasoning make a clever dinner.
Mince Meat |
Never hash your meat, it is a poor way of cooking, and is hard of digestion--but take the corned beef that you wish to make use of in this way, put it into a bowl, chop FINE with a chopping knife, then add your potatoe and chop fine with it. Add turnip, beet, or cabbage if you like, and put all into a spider with the addition of butter or drippings; salt, pepper and a little water, warm moderately.
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Another way.--Cold fresh meat boiled or roasted, chop it fine, make a batter with a couple of eggs, season your meat, do it up in balls, dip them in your batter, make ready hot drippings, butter or lard, fry them a fine brown.
A good way to cook Codfish. |
Soak your codfish an hour and a half and let it get scalding hot, but not to boil, it will harden the fish, boil your potatoes and make a gravy of butter, serve it up immediately.
Another way to cook Codfish |
After soaked as above directed, and cold, chop your fish, to which add three times the quantity of potatoes chopped fine with the fish, put in pepper and salt to season it, do it up in balls, roll them in dry flour, make ready hot lard or butter in a fryingpan, and fry them until a nice brown, turn them that they be brown on every side.
A Tongue Pie. |
One pound neat's tongue, one pound of apple, one quarter of a pound of butter, one pint of wine, one pound of raisins, or currants, or half of each, half ounce cinnamon and mace--bake in paste No. 1, in proportion to size.
Minced pie of Beef. |
Four pounds boiled beef, chopped fine, salted; six pounds of raw apples chopped, also, one pound beef suet, one quart wine or rich sweet cider, mace and cinnamon, of each one ounce, two pounds sugar, a nutmeg, two pounds raisins, bake in paste No. 3, three fourths of an hour.
All meat pies require a hotter and brisker oven than fruit pies; in good cookeries all raisins
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should be stoned. As people differ in their tastes, they may alter to their wishes.--And as it is difficult to ascertain with precision the small articles of spicery, every one may relish as they like and suit their taste.
Apple Pie. |
Stew and strain the apples, to every three pints grate the peel of a fresh lemon, add rose water and sugar to your taste, and bake in paste No. 3.
Every species of fruit,
such as pears, raspberries, blackberries, &c. may be only sweetened, without spice, and bake in No. 3.
Dried Apple Pie. |
Take two quarts dried apples, put them into an earthern pot that contains one gallon, fill it with water and set it in a hot oven, adding one handful of cranberries; after baking one hour fill up the pot again with water; when done and the apple cold, strain it and add thereto the juice of three or four limes, raisins, sugar, orange peel and cinnamon to your tase, lay in paste No. 3.
A buttered Apple Pie. |
Pare, quarter and core tart apples, lay in paste No. 3, cover with the same; bake half an hour; when drawn, gently raise the top crust, add sugar, butter, orange peel and a sufficient quantity of rose water.
Currant Pie. |
Take green, full grown currants, and one third their quantity of sugar and raisins, to every quart of currants, add half pint water, pro-[GAP IN TEXT. Type: . Extent: one word] as above.
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Potatoe Pie. |
Scald one quart milk, grate in four large potatoes while the milk is hot, when cold add four eggs well beaten, four ounces butter, spice and sweeten to your taste, lay in paste No. 7 bake half an hour.
N. B. A bowl containing two quarts, filled with water, and set into the oven prevents any article from being scorched, such as cakes, pies and the like.
Custards. |
1. One quart milk scalded, six eggs, six ounces sugar, two spoonfuls rose water, half a nutmeg--bake.
2. Sweeten a quart of milk, add nutmeg, rose water and six eggs; bake in tea cups or dishes, or boil in water, taking care that it don't boil into the cups.
Boiled Custards. |
One pint of milk, two ounces of almonds, two spoons rose water, or orange flower water, some mace, boil, then stir in sweetening, when cold add four eggs, and lade off into china cups, bake, and serve up.
Rice Custard. |
Boil two spoonfuls of ground rice, with a quarter of a nutmeg grated in one quart milk, when cold add five eggs, and four ounces sugar, flavour with orange or rose water.
Common baked Custard. |
Four eggs beat and put to one quart of cream, sweetened to your taste, half a nutmeg, and a little cinnamon--bake.
A sick bed Custard. |
Scald a quart of milk, sweeten and salt a
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little, whip three eggs, and stir in, bake on coals in a pewter vessel.
Apple Tarts. |
Stew and strain the apples, add cinnamon, rose water, wine and sugar to your taste, lay in paste, No. 3, squeeze thereon orange juice--bake gently.
Apple Tarts. |
Pare thin two oranges, boil the peel tender, and shred it fine, pare and core twenty apples, put them in a stewpan with as little water as possible; when half done add half a pound of sugar, the orange peel and juice, boil till pretty thick; when cold put in a shallow dish, or pans lined with paste, turn out, to be eaten cold.
Raspberry Tarts with Cream. |
Roll out some thin puff paste and lay it in a pan of what size you choose; put in raspberries, strew over them fine sugar, cover with a thin lid, then bake, cut it open and have ready the following mixture: warm half a pint of cream, the yelks of two or three eggs well beaten, and a little sugar, and when this is added to the tarts return the whole to the oven for five or six minutes.
Currant and Raspberry Tarts. |
For a tart, line the dish, put in sugar and fruit, lay bars across and bake.
Cranberries. |
Stewed, strained and sweetened, put into paste No. 9, add spices till grateful, and baked gently.
Gooseberry Tarts. |
Lay clean berries and sift over them sugar,
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then berries, and sugar, till a deep dish be filled, intermingling a handful of raisins, and one gill of water; cover with paste No. 9, and bake somewhat more than other tarts.
Grapes, |
Must be cut in two and stoned and done like a gooseberry.
Rice Pudding with Fruit. |
Swell the rice with milk and water over the fire, mix fruit of any kind, apples, black currants, or raisins, one egg, boil it well; serve it with sugar.
Baked Rice Pudding. |
Swell the rice as above, add more milk, two eggs, sugar and lemon peel, bake in a deep dish.
A cheap Rice Pudding. |
Half a pint of rice, six ounces sugar, two quarts milk, salt, butter and allspice, put cold into a hot oven, bake two hours and a half.
A tasty Indian Pudding. |
Three pints scalded milk, seven spoonfuls fine indian meal, stir well together while hot, let it stand till cooled: and four eggs, half pound butter, spice and sugar; bake four hours.
Another. |
Three pints scalded milk to one pint meal salted; cool, add two eggs, four ounces butter, sugar or molasses, and spice sufficient; it will requir two hours and a half baking.
Another. |
Salt a pint of meal, wet with one quart of milk, sweeten and put them into a strong cloth, brass or bell metal vessel, stone or earthen pot, secure from wet and boil twelve hours.
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A Sunderland Pudding. |
Whip six eggs, half the whites, take half a nutmeg, one pint of milk and a little fat, four spoonfuls fine flour, oil or butter the pans, cups or bowls; bake in a quick oven one hour.--Eat with sweet sauce.
A Whitpot Pudding. |
Cut half a loaf of bread in slices, pour thereon two quarts of milk, six eggs, rose water, nutmeg and half a pound of sugar; put into a dish, cover with paste No 1, bake slow one hour.
Bread Pudding. |
One pound of bread, scald milk and turn on when cut in pieces, four ounces of butter, the same of sugar, four eggs, cinnamon and nutmeg, bake without paste.
A Flour Pudding. |
One quart of milk scalded, add five spoonfuls of flour to the milk while hot: when cool add seven eggs well beaten, six ounces sugar, salt, cinnamon and nutmeg, to your taste, bake one hour, serve up with sweet sauce.
A boiled flour Pudding. |
One quart of milk, four to six eggs, nine spoonfuls of flour, a little salt, put into a strong cloth and boiled one hour and a half.
An apple pudding Dumplin. |
Put into paste, quartered apples, lay in a cloth boil one hour, serve with sweet sauce.
Pears, plums, &c. |
Cottage potatoe Pudding or Cake. |
Boil and pare and mash two pounds of potatoes, beat them fine with a pint of milk, two ounces of sugar, three eggs, bake three quarters
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of an hour.
A quarter of a pound of raisins or currants may be added, or leave out the milk and add a quarter of butter, it will make a good cake.
Apple Pudding. |
A pint of stewed sifted apple, six eggs, half pint of milk, four ounces of butter, mix the apples and eggs before the milk is put in; add rose water, spice and sugar to your taste, bake it in a rich crust.
Carrot Pudding. |
A coffee cup full of boiled and strained carrots, five eggs, sugar and butter of each two ounces, cinnamon and rose water to your taste, bake in a deep dish without paste, one hour.
A crookneck or winter squash Pudding. |
Core, boil and skin a good squash, and bruise it well; take six large apples, pared, cored and stewed tender, mix together; add six or seven spoonfuls of dry bread or biscuit, rendered fine as meal, one pint milk or cream, two spoons rose water, two of wine, five or six eggs beaten and strained, nutmeg, salt and sugar to your taste, one spoonful flour, beat all smartly together, bake one hour.
Pumpion Pudding. |
No 1. One quart stewed and strained, three pints milk, six beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No 7, or 3, cross and