RATIONAL COOKERY.
No 1. 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.
No 2. 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.
No 3. 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
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.
No 4. 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.
No 5. 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.
No 6. Roast Mutton.
If a breast, let it be cauled, if a leg, stuffed or not, let it be done more gently than beef, and
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.
No 7. 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.
No 8. 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.
No 9. 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
the round be large, it will take three or four hours to bake it.
No 10. 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.
No 11. 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.
No 12. 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.
No 13. 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.
No 14. 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.
No 15. 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.
No 16. 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
No 17. 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.
No 18. 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.
No 19. 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.
No 20. Calf's head turtle fashion--another way.
Head and entrails boiled the day before, the
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.](no19)
No 21. 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.
No 22. 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
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.
No 23. 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.
No 24. 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.
No 25. 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.
No 26. 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
your oysters on, and they are ready to serve.
No 27. 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.
No 28. 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.
No 29. 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.
No 30. 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.
No 31. 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.
No 32. 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.
No 33. 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
pour to it a gill of melted butter, (or broth, or gravy,) stir well together, and simmer it a few minutes longer.
No 34. 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.
No 35. 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.
No 36. 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.
No 37. 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
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.
No 38. 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.
No 39. 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.
No 40. 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
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.
No 41. 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.
No 42. 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.
No 43. 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.
No 44. 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
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.
No 45. Beef steak Pie.
Take slices of beef steak half an inch thick, lay them three deep in paste [No. 8,](pasteno8) 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.
No 46. A lamb Pie.
Take a shoulder and cut it into small pieces, parboil it till tender, then place it in paste, [No. 8,](pasteno8) 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.
No 47. 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.
No 48. 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
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.
No 49. 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.
No 50. 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.
No 51. 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.
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.
No 52. 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.
No 53. 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.
No 54. 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,](pasteno1) in proportion to size.
No 55. 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,](pasteno3) three fourths of an hour.
All meat pies require a hotter and brisker oven than fruit pies; in good cookeries all raisins
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.
No 56. 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.](pasteno3)
Every species of fruit,
such as pears, raspberries, blackberries, &c. may be only sweetened, without spice, and bake in [No. 3.](pasteno3)
No 57. 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.](pasteno3)
No 58. A buttered Apple Pie.
Pare, quarter and core tart apples, lay in paste [No. 3,](pasteno3) 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.
No 59. 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- as above.
No 60. 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](pasteno7) 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.
No 61. 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.
No 62. 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.
No 63. 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.
No 64. 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.
No 65. A sick bed Custard.
Scald a quart of milk, sweeten and salt a
little, whip three eggs, and stir in, bake on coals in a pewter vessel.
No 66. Apple Tarts.
Stew and strain the apples, add cinnamon, rose water, wine and sugar to your taste, lay in paste, [No. 3,](pasteno3) squeeze thereon orange juice--bake gently.
No 67. 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.
No 68. 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.
No 69. Currant and Raspberry Tarts.
For a tart, line the dish, put in sugar and fruit, lay bars across and bake.
No 70. Cranberries.
Stewed, strained and sweetened, put into paste [No. 9,](pasteno9) add spices till grateful, and baked gently.
No 71. Gooseberry Tarts.
Lay clean berries and sift over them sugar,
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,](pasteno9) and bake somewhat more than other tarts.
No 72. Grapes,
Must be cut in two and stoned and done like a gooseberry.
No 73. 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.
No 74. Baked Rice Pudding.
Swell the rice as above, add more milk, two eggs, sugar and lemon peel, bake in a deep dish.
No 75. 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.
No 76. 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.
No 77. 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.
No 78. 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.
No 79. 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.
No 80. 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,](pasteno1) bake slow one hour.
No 81. 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.
No 82. 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.
No 83. 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.
No 84. An apple pudding Dumplin.
Put into paste, quartered apples, lay in a cloth boil one hour, serve with sweet sauce.
No 85. Pears, plums, &c.
Are done in the same way.
No 86.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
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.
No 87. 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.
No 88. 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.
No 89. 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.
No 90. 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,](pasteno7) or [3,](pasteno3) cross and checker it, and bake in dishes three quarters of an hour.
No 2. One quart of milk, one pint pumpion, four eggs, molasses, allspice, and ginger in a crust, bake one hour.
No 91. Orange Pudding.
Grate the rind of an orange, put to it six ounces of butter, six of sugar, eight eggs, scrape raw apple and mix with it; put a paste into the dish and bars of paste over the mixture.
No 92. Lemon Pudding.
Four eggs, four ounces of sugar, one lemon grated with the juice, mix with four ounces of butter, one cup of cream baked in a paste.
No 93. Marlborough Pudding.
Take twelve spoons of stewed apples, twelve of wine, twelve of sugar, twelve of melted butter, and twelve of beaten eggs, a little cream, spice to your taste; lay in paste, No. 3, in a deep dish; bake one hour and a quarter.
No 94. A plum Pudding boiled.
Three pints flour, a little salt, six eggs, one pound plums, half pound beef suet, half pound sugar, one pint milk; mix the whole together; put it into a strong cloth floured, boil three hours, serve with sweet sauce.
No 95. Sago Pudding, for sickness.
Boil a pint and a half of new milk with four spoonfuls of sago washed and picked, lemon peel, cinnamon and nutmeg, mix four eggs, put paste around the dish, and bake slowly.
No 96. Bread and butter Pudding.
Slice bread and spread with butter, lay in a dish a layer of bread, with currants between each layer, citron, orange peel or lemon, pour on an unboiled custard.
No 97. Arrow root Pudding, for sickness.
Three table spoonfuls of arrow root mixed with a little cold milk, then stir it into a quart
of boiling milk, stir it until cold, add four eggs beaten, sugar and nutmeg, bake half an hour.
No 98. Quince Pudding.
Boil four quinces soft and sift them, add half a pound of butter, six eggs, half a pound of sugar, one pint of milk or cream, spice any kind which you like, bake it in paste.
No 99. Eve's Pudding
Grate twelve ounces of bread, mix with it the same quantity of suet, the same of apples made fine, the same of currants, mix with these four eggs, a little nutmeg and lemon, boil three hours; serve with pudding sauce.
No 100. Batter Pudding.
Six ounces of flour, salt, three eggs, beat up well with milk thick as cream either to boil or bake.
No 101. Nottingham Pudding.
Pare six good apples, take out the cores with the point of a small knife, leave your apples otherwise whole, fill up where you take out the core with sugar, place them in a dish and pour over them batter prepared as batter pudding, bake one hour.
General Rule.--Observe, always to rub your butter and sugar into every thing that is made hard, and mix it quickly, for if slowly done the cake is apt to be heavy.
No 102. Good Rye and Indian, or Wheat and Indian Bread.
From two thirds to three fourths Indian, ground rather coarse, (do not scald your Indian,) one fourth to one third rye or wheat, if rye, do not have it bolted, but merely ground to be sifted; good yeast, made rather soft, more like batter than dough, put it into pans
to rise; baked one and a half hours in a hot oven.
No 103. To make common Wheat Bread.
To eight quarts of flour put a pint of distiller's yeast, wet up the flour with warmed milk and set it by to rise or ferment.
If you use brewer's yeast, put half a teacupful into a pint of warmed milk, thicken it up a litle with flour and let it ferment ten or twelve hours, when it is ready to go into your bread; wet up the flour as before directed with warmed milk and set the dough by to rise or ferment. Bake one and a quarter hours; all over that time does injury.
N. B. Should dough intended for bread ferment so much as to become sour, put two teaspoonfuls of pearlash into a tea cup of warm water, and work it thoroughly in, just before going into the oven.
No 104. Nice Cookies that will keep good three months.
Nine cups flour, three and a half of butter, five of sugar, large coffee cup of water, with a heaping teaspoonful of pearlash dissolved in it; rub your butter and sugar into the flour, great spoonful of caraway.
SIX RECEIPTS FOR MAKING
No 105. Puff paste for Tarts.
In the following a whole or part of the eggs may be dispensed with.
No 1. Rub one pound of butter into two pounds of flour, whip two whites and add with cold water, make into paste, roll in six or seven times one pound of butter, flouring it each roll. This is good for any small thing.
No 2. Rub six pounds of butter into fourteen pounds flour, eight whites of eggs, add cold water, make a stiff paste.
No 3. To any quantity of flour, rub in three fourths of its weight of butter, whites of eggs; if a large quantity of flour, rub in one third or half of the butter, and roll in the rest.
No 4. Into two quarts flour, salted, and wet stiff with cold water, roll in, in nine or ten times, one and a half pounds butter.
No 5. One pound flour, three fourths of a pound of butter, beat well.
No 6. To one pound of flour rub in one quarter of a pound of butter, wet with three eggs and rolled in half a pound of butter.
A paste for Sweet Meats.
No 7. Rub one third of one pound of butter, and one pound of lard into two pounds of flour, wet with four whites, well beaten; water as much as necessary; to make a paste, roll in the residue of shortening in ten or twelve rollings--bake quick.
No 8. Rub in one and a half pounds of suet to six pounds of flour, and a spoonful of salt, wet with cream, roll in, in six or eight times, two and a half pounds of butter--good for a chicken or meat pie.
Royal Paste.
No 9. Rub half a pound of butter into one pound of flour, four whites beat to a foam, two ounces fine sugar; roll often, rubbing one third, and rolling two thirds of the butter is best; excellent for tarts.
No 106. Johnny cake, or hoe cake.
Scald one pint of milk and put three pints of Indian meal, and a half a pint of flour; bake before the fire. Or scald with milk two thirds
of the Indian meal, or wet two thirds with boiling water, add salt, molasses and shortening, work up with cold water pretty stiff, and bake as above.
No 107. Indian Slapjack.
One quart milk, one pint Indian meal, four eggs, four spoons of flour, little salt, beat together, baked on griddles, or fry in a dry pan or baked in a pan which has been rubbed with suet, lard or butter.
No 108. Loaf Cake.
Four pounds of flour, two of butter, more yeast put in than for bread, and made rather soft with milk, let it stand over night, when risen beat twelve eggs, add two pounds and a quarter of sugar, one pound of raisins one of currants, spice, ginger and nutmeg, and beat it all together; let it rise a second time, bake about an hour and a quarter.
No 109. To make puff paste rich.
Half a pound of lard, rubbed into a pound of flour, wet with as little water as possible, and done quick, add half a pound of butter in the course of rolling out four diferent times, sprinkling flour between each time; roll it up and lay by to make up. Three quarters of a pound, half each of lard and butter for more common paste and for meat pies, and half a pound in all for invalids and those that wish to be very economical.
No 110. To make fruit Cake.
To one pound and four ounces of flour, put one pound of butter, one of sugar, ten eggs, one pound of currants, half pound citron, spice to your taste.
No 111. Soft Wafers.
One tea cup of yeast, one quart of milk, two pounds of flour, one of butter, ten eggs, one half to remain until risen.
No 112. Hard Wafers.
Two pounds of flour, half pound of butter, half pound of sugar, four eggs.
No 113. Cup Cake
Four cups of flour, three of sugar, two of butter, one of milk, small tea spoonful of pearlash, spoonful of ginger, essence of lemon.
No 114. Washington Cake.
One pound of sugar, one of flour, half pound butter, four eggs, one pound of raisins, one of currants, one gill of brandy, tea cup of cream, spice to your taste.
No 115. Jumbles.
Two cups of butter, two of sugar, three eggs, as much flour as will make it thin, and any good spice you like.
No 116. Wedding Cake.
Eighteen pounds of flour, twelve of butter, twelve of sugar, six of raisins, six of currants, three of citron, twelve dozen eggs, half pound of cloves, one quart of brandy, and as much other spice as you like.
No 117. Rusk.
One tea cup of yeast, seven pounds of flour, one and a half of sugar, one of butter, one quart of milk, eight eggs.
No 118. Crullers, sometimes called Miracles or Wonders.
Six ounces of butter, twelve ounces sugar, one pound twelve ounces of flour, six eggs, one nutmeg; fry in hot lard.
No 119. Fruit Cake.
Three pounds of flour, one of butter, one of sugar, one quart of molasses, six eggs, one pint of milk, three tea spoonfuls of pearlash, one tea cup of ginger, one of raisins or currants, spice to your taste.
No 120. To make Doughnuts.
One quart of milk, three eggs, one pound and a quarter of sugar, three quarters of butter, a little ginger, one tea cup of yeast, let it rise, then fry in hot lard.
No 121. Dough Cake.
Two pounds light dough, one pound and a half of sugar, three quarters of a pound of butter, four eggs, cloves and cinnamon, one pound of raisins, one tea spoonful of pearlash dissolved in milk.
No 122. Good common Cake.
Four pounds of flour, one and a half of sugar, one of butter, two cups of milk, two tea spoonfuls of pearlash, spice as you like.
No 123. Biscuit.
A quart of milk, one pound of butter, gill of yeast, made sufficiently hard to rise with flour.
No 124. Cake.
One pound of flour, one pound of sugar, half a pound of butter, half a pint of cream, one pound of raisins, five eggs, one nutmeg.
No 125. Muffins.
One quart of milk, four eggs, small cup of butter, some yeast, to be made stiffer than pound cake, bake it on a griddle in drops.
No 126. Soft Gingerbread.
Three eggs, three teacups of molasses, one
teacup of butter, one teaspoonful of pearlash, one pound of flour, one large spoonful of ginger.
No 127. Sugar Gingerbread.
One pound and a half of flour, half a pound of sugar, half a pound of butter, one pint of molasses, four eggs, one tea cup of milk, two tea spoons of pearlash, one ounce of ginger, one of cinnamon, one nutmeg, one pound of currants.
No 128. Sugar Gingerbread.
One pound of flour, one pound of sugar, six ounces of butter, four eggs, add pearlash and ginger, made hard and rolled out.
No 129.Hard Gingerbread.
One pound of butter, one of sugar, one pint of molasses, one tea cup of ginger, three teaspoons of pearlash, flour enough to make a stiff dough, spice to your taste.
No 130. Orange Gingerbread.
Two pounds and a quarter fine flour, a pound and 3 quarters molasses, 12 ounces of sugar, 3 ounces undried orange peel chopped fine, 1 ounce each of ginger and allspice, melt twelve ounces of butter, mix the whole together, lay it by for twelve hours, roll it out with as little flour as possible, cut it in pieces three inches wide, mark them in the form of checkers with the back of a knife, rub them over with the yelk of an egg, beat with a tea cup of milk, when done wash them again with the egg.
No 131.Sponge Cake.
Ten eggs, the weight of them in sugar, the whites of five in flour, beat the yelk and sugar together, the whites of the other five eggs separately,
do not add the flour untill ready to bake, add essence of lemon and nutmeg.
No 132. Composition Cake.
One pound and twelve ounces of flour, one pound of butter, one pound and a half of sugar, one pound and twelve ounces of fruit, put into a pint of milk, one tea spoon of pearlash, two nutmegs, one glass of wine.
No 133. Whigs, or Wigs.
One pound flour, four ounces of butter, four ounces of sugar, half a pint of milk, three eggs, tea cup of yeast.
No 134. Queen's Cake.
One pound of flour, three fourths of butter, one of sugar, one of currants, two eggs, whites beaten separately and put in just as the cake goes into the oven; butter little tins, fill half full, sift on white sugar.
No 135. Another Queen's Cake
One pound of flour, pound of sugar, pound of butter, eight eggs, beat separately whites and yelks, rose water, or essence of lemon.
N. B. Let it be observed and understood that all cake is better to beat yelks and whites of eggs separately, and adding the whites just before going into the oven; the butter and sugar to be worked together to a cream, before any addition is made to them.
No 136. Shrewsbury Cake.
Half a pound of butter, three fourths of sugar, one pound flour, four eggs, spice and wine.
No 137. Federal Cake.
Three pounds and a quarter of flour, one
pound and three quarters of sugar, quarter of butter, six eggs, two cups of milk, one pint of yeast, half a pint of wine, raisins and spice.
No 138. Jumbles.
One pound and a half of flour, one pound sugar, three quarters of a pound of butter, half an ounce of caraway seed, roll them in sugar.
No 139. Pound Cake.
One pound of flour, one of sugar, ten eggs, ten ounces of butter.
No 140. Minute Cake.
Five tea cups of flour, three of sugar, two of butter, one of milk, two eggs, tea spoon of pearlash, fruit and spice.
No 141. Thanksgiving Cake.
Six pounds of flour, one pint of good yeast, made over night with warm milk, that it may rise by morning, add three pounds of sugar, two and a half pounds of butter, six eggs, three pounds of currants or raisins, one ounce cinnamon, two of cloves, gill of brandy, bake one hour and a half.
No 142. Pearlash Cake.
One pound and a quarter of flour, ten ounces sugar, six ounces butter, a gill of water, one teaspoonful of pearlash.
No 143. Cream Cake.
One pound of flour, three quarters of a pound of sugar, half a pound of butter, four eggs, one glass of wine, one of brandy, one pint of cream.
No 144. Mineral Cake.
Two cups of flour, one pound and a half of sugar, one of butter, half cup of cream, a little
pearlash, four eggs, one glass of wine, nutmeg.
No 145. Pumpion Pie
One quart of milk or cream, one pint of strained pumpion, six eggs, add ginger and sweeten to your taste. N. B. We have seen excellent pumpion pie made by nicely paring the pumpion before stewing, and straining it through a colender in lieu of a sieve.
No 146. An Excellent Cake.
Two pounds of flour, one of butter, one tea cup of yeast with warm milk, set it to rise, then add two pounds of currants, one pound of sugar, one quarter of a pound of almonds, half pound stoned raisins chopped fine, one nutmeg, cinnamon, allspice, cloves and a peel of lemon chopped fine, a glass of wine, one of brandy, twelve eggs, yelks and whites beaten separately and thoroughly, orange and citron, a quick bake.
No 147. Tunbridge Cake.
Rub six ounces of butter into one pound of flour, then mix six ounces of sugar, beat two eggs and make with the above into a paste, roll it very thin, and cut with the top of a tumbler, prick them and cover with caraway, and sift on sugar.
No 148. Route drop Cake.
Mix two pounds of flour, one of butter, one of sugar, one of currants, then wet into a stiff paste with two eggs, rose water and brandy, drop them on tins floured; a short time bakes them.
No 149. Clove Cake.
Three pounds of flour, one of butter, one of
sugar, three eggs, two spoonfuls cloves, mixed with molasses.
No 150. Common pancakes.
Make a light batter of eggs, flour and milk; fry in a small pan in hot dripping or lard, salt, nutmeg and ginger, may be added; or when eggs are scarce make the batter with flour, milk and pearlash.
These are most frequently eaten without any trimmings; but sugar grated on, or sweet, or lemon and sugar sauce may be served with them.
No 151. Rice Pancakes.
Boil half a pound of rice to a jelly in a small quantity of water, when cold mix it with a pint of cream, four eggs, a little salt and nutmeg, stir in eight ounces of butter just warmed, and add as much flour as will make the batter thick enough; fry in as little lard or dripping as possible.
No 152. Fritters.
Make them of any of the batters directed for pancakes by dropping a small quantity into the pan, or to make the plainer sort put pared apples or lemons sliced, or currants into the batter, any sweetmeats or ripe fruit may be made into fritters.
No 153. Spanish Fritters.
Cut biscuits into lengths as thick as your finger, in what shape you please, soak in some cream, nutmeg, sugar, pounded cinnamon and one egg; when well soaked, fry of a brown and served with butter wine and sugar sauce.
No 154. Baked Custard Pie.
Boil one pint of cream and a half pint of
milk with mace, cinnamon, lemon peel, a little of each; when cold mix three eggs, sweeten, and fill your cups or paste nearly full.
N. B. Custard pies require a hot oven, but custards in cups are best when put in after the bread is drawn, and receive a slow baking.
No 155. To make Floating Islands.
Scald any sharp apples before they are ripe, pulp them through a sieve, beat the whites of two eggs with sugar, a spoonful of orange flower water, mix it by degrees with the pulp and beat all together, serve it on a raspberry cream, or you may colour the froth with beet root, raspberry, or currant jelly, and set it on a white cream, having given it the flavour of lemon, sugar and wine; or put the froth on a custard.
No 156. Ice Cream.
Mix the juice of the fruits with as much sugar as will be wanted before you add cream which should be of a middling richness.
No 157. Icing for Cakes.
For a large one, beat and sift half a pound of fine sugar with four spoonfuls of rose water, and the whites of two eggs beaten and strained, whisk it well, and when the cake is almost cold, dip a feather in the icing and cover the cake well; set it in the oven to harden, but do not let it stay long enough to get discolourd; set the cake in a dry place.
No 158. Apple Jelly.
Prepare twenty apples, boil them in a pint and a half of water, till quite tender, then strain the liquor through a colander; to every pint
put a pound of fine sugar, add grated orange or lemon, then boil to a jelly.
No 159. Raspberry Jam.
Rub fresh gathered raspberries through a sieve, to every pint of the pulp put one pound of loaf sugar broken small, put it into a preserving pan over a brisk fire, when it begins to boil skim it well, stir it twenty minutes, put it into small pots, cut white paper to the size of the top of the pot dip them in brandy, put them over the jam when cold, with double paper tied over the pot.
Strawpberry jam
is made the same way.
No 160. Quince Sweetmeats.
One pint of water, three quarters of a pound of sugar to one af quinces, put the sugar with the water, and clarify it with an egg, then put in your quinces and boil till tender, then take out your quinces, put them into pots, boil the sirup to a jelly, on a slow fire, try it occasionally with a spoon.
No 161. Heart Cakes.
One pound of fine sugar, one of butter, eight eggs, one pound and a quarter flour, two ounces of currants, and half a nutmeg grated, to be baked in small tins in the shape of hearts or otherwise.
No 162. Queen's Drops.
One pound flour, one pound of sifted sugar, one of butter, quater of a pouud of currants, any agreeable spice, put drops on a tin about as large as a dollar, sift on sugar, to be baked quickly.
No 163. Danbury Cakes.
Set a sponge with two spoonfuls of good yeast, a gill of warm milk, and a pound of flour; when it is worked a little, mix with it half a pound of currants, half a pound of citron, cloves, cinnamon and other spices pounded fine, prepare paste by rolling it out in small rounds, lay on some of this mixture, cover it with paste, pinch it together and bake it.
No 164. Plain Buns.
Four pounds of flour, one of sugar, a gill of good yeast, a pint of milk with enough of the flour to make it the thickness of cream, let it stand two hours to rise, then melt one pound of butter, stir it into the other ingredients to make it a soft paste, let it lie an hour, mould it into buns about as large as an egg, lay them in rows three inches apart on tins, set them to rise until their size is doubled, then bake them a good colour. By adding seed they are called seed buns,
or plums, plum buns.
No 165. Derby, or Short Cakes.
Rub one pound of butter into two pounds of sifted flour, put one pound of currants, one pound of sugar, mix all together with half a pint of milk, one egg, two tea spoonfuls of pearlash, roll it out thin, cut it in round cakes and bake them.
No 166, Jackson Jumbles.
One cup of butter, one of cream, three of sugar, tea spoonful of pearlash, two eggs, five cups of flour, to be dropped on a tin with a spoon to bake,
No 167. Cream Cake.
One pound of flour, three quarters of a pound
of sugar, half a pound of butter, four eggs, one glass of wine, one of brandy, half a pint of cream, bake.
No 168. Jumbles.
Half a pound of butter, half a pound of sugar, three quarters of a pound of flour, two eggs, rolled in sugar and nutmeg; to be dropped on tins to bake.
No 169. To make Crackers.
Take a piece of bread dough as large as a pint bowl; after it has risen, take one tea cup of butter and work in with flour as hard as you can make it, roll and cut it out and bake it in an oven not very hot; then take them out, cool, then put them in a pan and set back into the oven to dry over night.
No 170. To preserve Beets, Carrots &c.
Boil good brittle beets or carrots, cut and put them in good vinegar, and then partly dry them, make a sirup, pound for pound, and preserve them as other sweetmeats.
No 171. Apple Jelly.
Pare and boil your apples to a pulp, strain, to a pint put a pound of sugar.
No 172. Buckwheat Cakes.
Stir up your buckweat about as thick as cream, put good yeast to it, let it rise, then add a little wheat flour, dissolve a little pearlash and stir it up, add salt then it is ready to fry.
No 173. Rice Snow Balls.
Put half a pound of rice in a saucepan, boil it ten minutes, drain it on a sieve dry, pare six apples, divide the rice into six parts, spread
it on six different cloths, put one apple in each, tie it up loose, boil it one hour, serve it with butter and sugar, or wine sauce.
No 174. Federal Pancake.
Take one quart of bolted rye flour, one quart of bolted Indian meal, mix it well, and stir it with a little salt into three pints of milk, to the proper consistency of pancakes; fry in lard, and serve up warm.
No 175. Tea Cakes.
One pound of sugar, half pound butter, two pounds flour, three eggs, one gill yeast, a little cinnamon and orange peel; bake fifteen minutes.
No 176. Tea Biscuit.
Two pounds of flour, two spoonfuls of yeast in a little warm milk, mix them together adding one quarter of a pound melted butter with milk, to make it into a stiff paste; bake it in a quick oven, in any shape you please.
No 177. Butter Biscuit.
One pint each milk and emptins, laid into flour, in sponge; next morning add one pound of butter melted, not hot, and knead into as much flour as will, with another pint of warmed milk, be of sufficient consistency to make it soft--some melt the butter in the milk.
No 178. Soft Cakes in little pans.
One pound and a half of sugar, half a pound of butter rubbed into two pounds of flour, add one glass of wine, one of rose water, eight eggs and half a nutmeg.
No 179. A butter Drop.
Four eggs, one pound of flour, a quarter of a pound of butter, one pound of sugar, two
spoonfuls of rose water, a little mace, baked in tin pans.
No 180. To make Bread with grown flour.
Take eight quarts of flour, six ounces of butter, one pint of the best of yeast, (this article must be good,) three tea spoonfuls of pearlash dissolved in half a pint of warm milk, add this to the yeast, and after working the butter into the flour, add the yeast, and work up the whole with milk into stiff bread, more so than of other flour: the oven must be heat with light dry wood, but not hotter than for other bread.--This method, particularly attended to, will demonstrate that good bread may be made with grown flour.
N. B. In all cases where spices are named, it is supposed that they be pounded fine and sifted; sugar must be dried and rolled fine; flour dried in an oven; eggs well beaten or whipped into a raging foam.
No 181. American Citron Preserves.
Take the rind of a large water mellon, cut it in small pieces, allow loaf sugar pound for pound, make a sirup of the sugar, boil two hours slowly, put into pots for use.
No 182. For preserving Quinces.
Take a peck of quinces, pare them, take out the core with a sharp knife, if you wish to have them whole; boil parings and cores with two pounds of frost grapes, in three quarts of water, boil the liquor an hour and a half, or till it is thick, strain it through a coarse hair sieve, add a pound and a quarter of sugar to every pound of quince, put the sugar into the sirup, scald and skim it till it is clear, put the quinces
into the sirup, cut up two oranges and mix with the quinces, hang them over a gentle fire five hours, then put them in a stone pot for use, set