Cherry Water-Ice—One lb. cherries, bruised in a mortar with the stones; add the juice of two lemons, half a pint of water, one pint of clarified sugar, one glass of noyeau, and a little color; strain; freeze. One quart.
Lemon Water-Ice.—Take two lemons, and rasp them on sugar, the juice of six lemons, the juice of one orange, one pint of clarified sugar, and half a pint of water. Mix; strain through a hair sieve; freeze. One quart.
Melon Water-Ice.—Half a lb. of ripe melon pounded in a mortar, two ounces of orange-flower water, the juice of two lemons, half a pint of water and one pint of clarified sugar; strain; freeze. One quart.
Strawberry or Raspberry Water-Ice.—One pound of scarlet strawberries or raspberries, half a pound currants, half a pint of water, one pint of clarified sugar, and a little color; strain and freeze. One quart.
Apple Jelly.—Cut the apples and boil in water to cover, boil down, then strain, and take a pound of sugar to a pint of juice, then boil fifteen minutes hard.
Apple Jelly.—Cut off all spots and decayed places on the apples; quarter them, but do not pare or core them; put in the peel of as many lemons as you like, about two to six or eight dozen of the apples; fill the preserving-pan, and cover the fruit with spring water; boil them till they are in pulp, then pour them into a jelly-bag; let them strain all night, do not squeeze them. To every pint of juice put one pound of white sugar; put in the juice of the lemons you had before pared, but strain it through muslin. You may also put in about a teaspoonful of essense of lemon; let it boil for at least twenty minutes; it will look redder than at first; skim it well at the time. Put it either in shapes or pots, and cover it the next day. It ought to be quite stiff and very clear.
Apple Jelly.—Prepare twenty golden pippins; boil them in a pint and a half of water from the spring till quite tender; then strain the liquor through a colander. To every pint put a pound of fine sugar; add cinnamon, grated orange or lemon; then boil to a jelly.
Another.—Prepare apples as before, by boiling and straining; have ready half an ounce of isinglass boiled in half a pint of water to a jelly; put this to the apple-water and apple, as strained through a coarse sieve; add sugar, a little lemon-juice and peel; boil all together, and put into a dish. Take out the peel.
Calf's Foot Lemon Jelly—Boil four quarts of water with three calf's feet, or two cow heels, till half wasted; take the jelly from the fat and sediment, mix with it the juice of a Seville orange and twelve lemons, the peels of three ditto, the whites and shells of twelve eggs, sugar to taste, a pint of raisin wine, 1 oz. of coriander seeds, 1/4 oz. of allspice, a bit of cinnamon, and six cloves, all bruised, after having mixed them cold. The jelly should boil fifteen minutes without stirring; then clear it through a flannel bag.
Cherry Jelly.—Cherries, 5 lbs.; stone them; red currants, 2 lbs.; strain them, that the liquor may be clear; add 2 lbs. of sifted loaf sugar, and 2 ozs. of isinglass.
Chocolate Caramel—One pint milk, half pound butter, half pound Cadbury's chocolate, three pounds sugar, two spoons vanilla. Boil slowly until brittle.
Currant Jelly, Red or Black—Strip the fruit, and in a stone jar stew them in a saucepan of water or on the fire; strain off the liquor, and to every pint weigh 1 lb. of loaf sugar; put the latter in large lumps into it, in a stone or China vessel, till nearly dissolved; then put it into a pre-serving-pan; simmer and skim. When it will jelly on a plate put it in small jars or glasses.
Green Gooseberry Jelly—Place the berries in hot water on a slow fire till they rise to the surface; take off; cool with a little water, add also a little vinegar and salt to green them. In two hours drain, and put them in cold water a minute; drain, and mix with an equal weight of sugar; boil slowly 20 minutes; sieve, and put into glasses.
Iceland Moss Jelly—Moss, 1/2 to 1 oz.; water, 1 quart. Simmer down to 1/2 pint. Add fine sugar and a little lemon juice. It may be improved with 1/4 ounce of isinglass. The moss should first be steeped in cold water an hour or two.
Isinglass Jelly—Boil one ounce of isinglass in a quart of water, with 1/4 ounce of Jamaica pepper-corns or cloves, and a crust of bread, till reduced to a pint. Add sugar. It keeps well, and may be taken in wine and water, milk, tea, soup, etc.
Lemon Jelly Cake—Take four eggs, one cup sugar, butter the size of an egg, one and a half cups flour, half cup sweet milk, two teaspoons of baking powder. Jelly.—One grated lemon, one grated apple, one egg, one cup sugar, beat all together, put in a tin and stir till boils.
Lemon Jelly—Take one and a half packages of gelatine, one pint cold water, soak two hours, then add two teacups sugar, one pint boiling water; stir all together, add the juice of two lemons or one wineglass wine, strain through a cloth, and put in a mold.
Orange Jelly—It may be made the same as lemon jelly, which see. Grate the rind of two Seville and of two China oranges, and two lemons; squeeze the juice of three of each, and strain, and add to the juice a quarter of a pound of lump sugar, a quarter of a pint of water, and boil till it almost candies. Have ready a quart of isinglass jelly made with two ounces; put to it the syrup, boil it once up; strain off the jelly, and let it stand to settle as above, before it is put into the mold.
Quince Jelly—Cut in pieces a sufficient quantity of quinces; draw off the juice by boiling them in water, in which they ought only to swim, no more. When fully done drain, and have ready clarified sugar, of which put one spoonful to two of the juice; bring the sugar to thesouffle; add the juice, and finish. When it drops from the skimmer it is enough; take it off, and pot it.
Jelly of Siberian Crabs—Take off the stalks, weigh and wash the crabs. To each one and a half pounds, add one pint of water. Boil them gently until broken, but do not allow them to fall to a pulp. Pour the whole through a jelly-bag, and when the juice is quite transparent weigh it; put it into a clean preserving-pan, boil it quickly for ten minutes, then add ten ounces of fine sugar to each pound of juice; boil it from twelve to fifteen minutes, skim it very clean, and pour into molds.
Siberian Crab-Apple Jelly—Mash the crab apples, take off steins and heads, put in pot, cover with water, let them boil to a pulp, then turn them in a flannel bag, and leave all night to strain, then add one pound of sugar to a pint of juice, boil ten to fifteen minutes, skim and put in jelly glasses.
Siberian Crab Jelly—Fill a large flannel bag with crabs. Put the bag in a preserving-pan of spring water, and boil for about seven hours; then take out the bag, and fill it so that all the syrup can run through, and the water that remains in the pan; and to each pint of syrup add one pound of loaf sugar, and boil for about an hour, and it will be a clear, bright red jelly.
Telegraph wires have to be renewed every five or seven years. The Western Union Telegraph Company exchange about one thousand tons of old wire for new every year. The new wire costs from seven to eight cents per pound, and for the old about one-eighth of a cent a pound is allowed.
How to Dress Bacon and Beans—When you dress beans and bacon, boil the bacon by itself, and the beans by themselves, for the bacon will spoil the color of the beans. Always throw some salt into the water and some parsley nicely picked. When the beans are done enough, which you will know by their being tender, throw them into a colander to drain. Take up the bacon and skin it; throw some raspings of the bread over the top, and if you have a salamander, make it red hot, and hold it over it to brown the top of the bacon; if you have not one, set it before the fire to brown. Lay the beans in the dish, and the bacon in the middle on the top, and send them to table, with butter in a tureen.
Corned Beef—Make the following pickle: Water, 2 gallons; salt, 2-1/2 lbs.; molasses, 1/2 lb.; sugar, 1 lb.; saltpetre, 1-1/2 ozs.; pearlash, 1/4 oz. Boil all together; skim, and pour the pickle on about 25 lbs. of beef. Let it stay in a few days. Boil in plenty of water when cooked to remove the salt, and eat with it plenty of vegetables. It is nice to eat cold, and makes excellent sandwiches.
Rolled Beef—Hang three ribs three or four days; take out the bones from the whole length, sprinkle it with salt, roll the meat tight and roast it. Nothing can look nicer. The above done with spices, etc., and baked as hunters' beef is excellent.
Beef, Rolled to equal Hare—Take the inside of a large sirloin, soak it in a glass of port wine and a glass of vinegar mixed, for forty-eight hours; have ready a very fine stuffing, and bind it up tight. Roast it on a hanging spit; and baste it with a glass of port wine, the same quantity of vinegar, and a teaspoonful of pounded allspice. Larding it improves the look and flavor; serve with a rich gravy in the dish; currant-jelly and melted butter in tureens.
Round of Beef—Should be carefully salted and wet with the pickle for eight or ten days. The bone should be cut out first, and the beef skewered and tied up to make it quite round. It may be stuffed with parsley, if approved, in which case the holes to admit the parsley must be made with a sharp pointed knife, and the parsley coarsely cut and stuffed in tight. As soon as it boils, it should be skimmed: and afterwards kept boiling very gently.
Beef Steak, Stewed—Peel and chop two Spanish onions, cut into small parts four pickled walnuts, and put them at the bottom of a stewpan; add a teacupful of mushroom ketchup, two teaspoonfuls of walnut ditto, one of shalot, one of Chile vinegar, and a lump of butter. Let the rump-steak be cut about three-quarters of an inch thick, and beat it flat with a rolling-pin, place the meat on the top of the onions, etc., let it stew for one hour and a half, turning it every twenty minutes. Ten minutes before serving up, throw a dozen oysters with the liquor strained.
Beef Steak and Oyster Sauce—Select a good, tender rump-steak, about an inch thick, and broil it carefully. Nothing but experience and attention will serve in broiling a steaks; one thing, however, is always to be remembered, never malt or season broiled meat until cooked. Have the gridiron clean and hot, grease it with either butter, or good lard, before laying on the meat, to prevent its sticking or marking the meat; have clear, bright coals, and turn it frequently. When cooked, cover tightly, and have ready nicely stewed oysters; then lay the steak in a hot dish and pour over some of the oysters. Serve the rest in a tureen. Twenty-five oysters will make a nice sauce for a steak.
Fricassee of Cold Roast Beef—Cut the beef into very thin slices; shred a handful of parsley very small, cut an onion into quarters, and put all together into a stewpan, with a piece of butter, and some strong broth; season with salt and pepper, and simmer very gently a quarter of an hour; then mix into it the yolks of two eggs, a glass of port wine, and a spoonful of vinegar; stir it quickly, rub the dish with shalot, and turn the fricassee into it.
Brawn—Clean a pig's head, and rub it over with salt and a little saltpetre, and let it lie two or three days; then boil it until the bones will leave the meat; season with salt and pepper, and lay the meat hot in a mold, and press and weigh it down for a few hours. Boil another hour, covering. Be sure and cut the tongue, and lay the slices in the middle, as it much improves the flavor.
Calf's Liver and Bacon—Cut the liver into slices, and fry it first, then the bacon; lay the liver in the dish, and the bacon upon it; serve it up with gravy, made in the pan with boiling water, thickened with flour and butter, and lemon juice; and, if agreeable, a little parsley and onion may be chopped into it, or a little boiled parsley strewed over the liver. Garnish with slices of lemon.
Nice Form of Cold Meats—Remains of boiled ham, mutton, roast beef, etc., are good chopped fine with hard boiled eggs, two heads of lettuce, a bit of onion, and seasoned with mustard, oil, vinegar, and, if needed, more salt. Fix it smoothly in a salad dish, and adorn the edges with sprigs of parsley or leaves of curled lettuce. Keep by the ice or in a cool place until wanted.
Fried Ham and Eggs—Cut thin slices, place in the pan, and fry carefully. Do not burn. When done break the eggs into the fat; pepper slightly; keep them whole; do not turn them.
Ham Rushers may be served with spinach and poached eggs.
To Cook Ham—Scrape it clean. Do not put into cold nor boiling water. Let the water become warm; then put the ham in. Simmer or boil lightly for five or six hours; take out, and shave the rind off. Rub granulated sugar into the whole surface of the ham, so long as it can be made to receive it. Place the ham in a baking-dish with a bottle of champagne or prime cider. Baste occasionally with the juice, and let it bake an hour in a gentle heat.
A slice from a nicely cured ham thus cooked is enough to animate the ribs of death.
Or, having taken off the rind, strew bread crumbs or raspings over it, so as to cover it; set it before the fire, or in the oven till the bread is crisp and brown. Garnish with carrots, parsley, etc. The water should simmer all the time, and never boil fast.
Ham and Chicken, in Jelly—This is a nice dish for supper or luncheon. Make with a small knuckle of veal some good white stock. When cold, skim and strain it; melt it, and put a quart of it into a saucepan with the well beaten whites of three eggs; a dessert-spoonful of Chili, or a tablespoonful of tarragon vinegar, and a little salt. Beat the mixture well with a fork till it boils; let it simmer till it is reduced to a little more than a pint; strain it; put half of it into a mold; let it nearly set. Cut the meat of a roast chicken into small thin pieces; arrange it in the jelly with some neat little slices of cold boiled ham, and sprinkle chopped parsley between the slices. When it has got quite cold, pour in the remainder of the jelly, and stand the mold in cold water, or in a cool place, so that itsets speedily. Dip the mold in boiling water to turn it out. Do not let it remain in the water more than a minute, or it will spoil the appearance of the dish. Garnish with a wreath of parsley.
Leg of Lamb—Should be boiled in a cloth to look as white as possible. The loin fried in steaks and served round, garnished with dried or fried parsley; spinach to eat with it; or dressed separately or roasted.
Loin Of Mutton—Take off the skin, separate the joints with the chopper; if a large size, cut the chine-bone with a saw, so as to allow it to be carved in smaller pieces; run a small spit from one extremity to the other, and affix it to a larger spit, and roast it like the haunch. A loin weighing six pounds will take one hour to roast.
Observations on Heat—In all kinds of provisions, the best of the kind goes the farthest; it cuts out with most advantage, and affords most nourishment. Round of beef, fillet of veal, and leg of mutton, are joints of higher price; but as they have more solid meat, they deserve the preference. But those joints which are inferior may be dressed as palatably.
In loins of meat, the long pipe that runs by the bone should be taken out, as it is apt to taint; as also the kernels of beef. Do not purchase joints bruised by the blows of drovers.
Save shank bones of mutton to enrich gravies or soups.
When sirloins of beef, or loins of veal or mutton, come in, part of the suet may be cut off for puddings, or to clarify.
Dripping will baste anything as well as butter; except fowls and game; and for kitchen pies, nothing else should be used.
The fat of a neck or loin of mutton makes a far lighter pudding than suet.
Frosted meat and vegetables should be soaked incold watertwo or three hours before using.
If the weather permit, meat eats much better for hanging two or three days before it is salted.
Roast-beef bones, or shank bones of ham, make fine peas-soup; and should be boiled with the peas the day before eaten, that the fat may be taken off.
Boiled Leg of Mutton—Soak well for an hour or two in salt and water; do not use much salt; wipe well and boil in a floured cloth. Boil from two hours to two hours and a half. Serve with caper sauce, potatoes, mashed turnips, greens, oyster sauce, etc.
To preserve the gravy in the leg, do not put it in the water till it boils; for the sudden contact with water causes a slight film over the surface, which prevents the escape of the gravy, which is abundant when carved.
How to Hash Mutton.—Cut thin slices of dressed mutton, fat and lean; flour them; have ready a little onion boiled in two or three spoonfuls of water; add to it a little gravy and the meat seasoned, and make it hot, but not to boil. Serve in a covered dish. Instead of onion, a clove, a spoonful of current jelly, and half a glass of port wine will give an agreeable flavor of venison, if the meat be fine.
Pickled cucumber, or walnut cut small, warm in it for change.
How to Prepare Pig's Cheek for Boiling.—Cut off the snout, and clean the head; divide it, and take out the eyes and the brains; sprinkle the head with salt, and let it drain 24 hours. Salt it with common salt and saltpetre; let it lie nine days if to be dressed without stewing with peas, but less if to be dressed with peas, and it must be washed first, and then simmer till all is tender.
Pig's Feet and Ears.—Clean carefully, and soak some hours, and boil them tender; then take them out; boil some vinegar and a little salt with some of the water, and when cold put it over them. When they are to be dressed, dry them, cut the feet in two, and slice the ears; fry, and serve with butter, mustard and vinegar. They may be either done in batter, or only floured.
Pork, Loin Of.—Score it, and joint it, that the chops may separate easily; and then roast it as a loin of mutton. Or, put it into sufficient water to cover it; simmer till almost enough; then peel off the skin, and coat it with yolk of egg and bread crumbs, and roast for 15 or 20 minutes, till it is done enough.
How to Pickle Pork.—Cut the pork in such pieces as will lie in the pickling tub; rub each piece with saltpetre; then take one part bay salt, and two parts common salt, and rub each piece well; lay them close in the tub, and throw salt over them.
Some use a little sal prunnella, and a little sugar.
Pork Pie, to Eat Cold.—Raise a common boiled crust into either a round or oval form, which you choose, have ready the trimmings and small bits of pork cut off a sweet bone, when the hog is killed, beat it with a rolling-pin, season with pepper and salt, and keep the fat and lean separate, put it in layers quite close to the top, lay on the lid, cut the edge smooth, round, and pinch it; bake in a slow-soaking oven, as the meat is very solid. Observe, put no bone or water in the pork pie; the outside pieces will be hard if they are not cut small and pressed close.
How to Roast a Leg of Pork.—Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp knife; and fill the space with sage and onion chopped, and a little pepper and salt. When half done, score the skin in slices, but don't cut deeper than the outer rind.
Apple sauce and potatoes should be served to eat with it.
Pork, Rolled Neck of.—Bone it; put a forcemeat of chopped sage, a very few crumbs of bread, salt, pepper and two or three berries of allspice over the inside; then roll the meat as tight as you can, and roast it slowly, and at a good distance at first.
Chine of Pork.—Salt three days before cooking. Wash it well; score the skin, and roast with sage and onions finely shred. Serve with apple sauce.—The chine is often sent to the table boiled.
How to Collar Pork.—Bone a breast or spring of pork; season it with plenty of thyme, parsley and sage; roll it hard; put in a cloth, tie both ends, and boil it; then press it; when cold, take it out of the cloth, and keep it in its own liquor.
Pork as Lamb.—Kill a young pig of four or five months old: cut up the forequarter for roasting as you do lamb, and truss the shank close. The other parts will make delicate pickled pork; or steaks, pies, etc.
Pork Sausages.—Take 6 lbs. of young pork, free from gristle, or fat; cut small and beat fine in a mortar. Chop 6 lbs. of beef suet very fine; pick off the leaves of a hand-full of sage, and shred it fine; spread the meat on a clean dresser, and shake the sage over the meat; shred the rind of a lemon very fine, and throw it, with sweet herbs, on the meat; grate two nutmegs, to which put a spoonful of pepper, and a large spoonful of salt: throw the suet over, and mix all well together. Put it down close in the pot; and when you use it, roll it up with as much egg as will make it roll smooth.
Sausage Rolls.—One pound of flour, half a pound of the best lard, quarter of a pound of butter, and the yolks of three eggs well beaten. Put the flour into a dish, make a hole in the middle of it, and rub in about one ounce of the lard, then the yolks of the eggs, and enough water to mix the whole into a smooth paste. Roll it out about aninch thick; flour your paste and board. Put the butter and lard in a lump into the paste, sprinkle it with flour, and turn the paste over it; beat it with a rolling-pin until you have got it flat enough to roll; roll it lightly until very thin; then divide your meat and put it into two layers of paste, and pinch the ends. Sausage rolls are now usually made small. Two pounds of sausage meat will be required for this quantity of paste, and it will make about two and a half dozen of rolls. Whites of the eggs should be beaten a little, and brushed over the rolls to glaze them. They will require from twenty minutes to half an hour to bake, and should be served on a dish covered with a neatly-folded napkin.
Spiced Beef.—Take a round of an ox; or young heifer, from 20 to 40 lbs. Cut it neatly, so that the thin flank end can wrap nearly round. Take from 2 to 4 ounces salpetre, and 1 ounce of coarse sugar, and two handfuls of common salt. Mix them well together and rub it all over. The next day salt it well as for boiling. Let it lie from two to three weeks, turning it every two or three days. Take out of the pickle, and wipe it dry. Then take cloves, mace, well powdered, a spoonful of gravy, and rub it well into the beef. Roll it up as tightly as possible; skewer it, and tie it up tight. Pour in the liquor till the meat is quite saturated, in which state it must be kept.
Stewed Beef.—Take five pounds of buttock, place it in a deep dish; half a pint of white wine vinegar, three bay leaves, two or three cloves, salt and pepper; turn it over twice the first day, and every morning after for a week or ten days. Boil half a pound or a quarter of a pound of butter, and throw in two onions, chopped very small, four cloves, and some pepper-corns; stew five hours till tender and a nice light brown.
How to Boil Tongue.—If the tongue be a dry one, steep in water all night. Boil it three hours. If you prefer it hot, stick it with cloves. Clear off the scum, and add savory herbs when it has boiled two hours; but this is optional. Rub it over with the yolk of an egg; strew over it bread crumbs; baste it with butter; set it before the fire till it is of a light brown. When you dish it up, pour a little brown gravy, or port wine sauce mixed the same way as for venison. Lay slices of currant jelly around it.
How to Fricassee Tripe.—Cut into small square pieces. Put them into the stewpan with as much sherry as will cover them, with pepper, ginger, a blade of mace, sweet herbs and an onion. Stew 15 minutes. Take out the herbs and onion, and put in a little shred of parsley, the juice of a small lemon, half an anchovy cut small, a gill of cream and a little butter, or yolk of an egg. Garnish with lemon.
How to Fry Tripe.—Cut the tripe into small square pieces; dip them in yolks of eggs, and fry them in good dripping, till nicely brown; take out and drain, and serve with plain melted butter.
Veal Cutlets, Maintenon.—Cut slices about three quarters of an inch thick, beat them with a rolling-pin, and wet them on both sides with egg; dip them into a seasoning of bread crumbs, parsley, thyme, knotted marjoram, pepper, salt and a little nutmeg grated; then put them in papers folded over, and broil them; and serve with a boat of melted butter, with a little mushroom ketchup.
Veal Cutlets.—Another way.—Prepare as above, and fry them; lay into a dish, and keep them hot; dredge a little flour, and put a bit of butter into the pan; brown it, then pour some boiling water into it and boil quickly; season with pepper, salt and ketchup and pour over them.
Another Way.—Prepare as before, and dress the cutlets in a dutch oven; pour over them melted butter and mushrooms.
Fillet Of Veal.—Veal requires a good, bright fire for roasting. Before cooking, stuff with a force-meat, composed of 2 ozs. of finely-powdered bread crumbs, half a lemon-peel chopped fine, half a teaspoonful of salt, and the same quantity of mixed mace and cayenne pepper, powdered parsley, and some sweet herbs; break an egg, and mix all well together. Baste your joint with fresh butter, and send it to table well browned. A nice bit of bacon should be served with the fillet of veal, unless ham is provided.
Veal Patties.—Mince some veal that is not quite done with a little parsley, lemon-peel, a scrape of nutmeg, and a bit of salt; add a little cream and gravy just to moisten the meat; and add a little ham. Do not warm it till the patties are baked.
Veal Pie.—Take some of the middle, or scrag, of a small neck; season it; and either put to it, or not, a few slices of lean bacon or ham. If it is wanted of a high relish, add mace, cayenne, and nutmeg, to the salt and pepper; and also force-meat and eggs; and if you choose, add truffles, morels, mushrooms, sweet-bread, cut into small bits, and cocks'-combs blanched, if liked. Have a rich gravy ready, to pour in after baking. It will be very good without any of the latter additions.
Common Veal Pie.—Cut a breast of veal into pieces; season with pepper and salt, and lay them in the dish. Boil hard six or eight yolks of eggs, and put them into different places in the pie; pour in as much water as will nearly fill the dish; put on the lid, and bake.Lamb Piemay be done this way.
Stewed Veal.—Cut the veal as for small cutlets; put into the bottom of a pie-dish a layer of the veal, and sprinkle it with some finely-rubbed sweet basil and chopped parsley, the grated rind of one lemon with the juice, half a nut-meg, grated, a little salt and pepper; and cut into very smallpiecesa large spoonful of butter; then another layer of slices of veal, with exactly the same seasoning as before; and over this pour one pint of Lisbon wine and half a pint of cold water; then cover it over very thickly with grated stale bread; put this in the oven and bake slowly for three-quarters of an hour, and brown it. Serve it in a pie-dish hot.
Breast of Veal Stuffed—Cut off the gristle of a breast of veal, and raise the meat off the bones, then lay a good force-meat, made of pounded veal, some sausage-meat, parsley, and a few shalots chopped very fine, and well seasoned with pepper, salt, and nutmeg; then roll the veal tightly, and sew it with fine twine to keep it in shape, and prevent the force-meat escaping; lay some slices of fat bacon in a stew-pan, and put the veal roll on it; add some stock, pepper, salt, and a bunch of sweet herbs; let it stew three hours, then cut carefully out the twine, strain the sauce after skimming it well, thicken it with brown flour; let it boil up once, and pour it over the veal garnish with slices of lemon, each cut in four. A fillet of veal first stuffed with force-meat can be dressed in the same manner, but is must first be roasted, so as to brown it a good color; and force-meat balls, highly seasoned, should be served round the veal.
Beef-Steak Pie—Prepare the steaks as stated underBeefsteaks, and when seasoned and rolled with fat in each,put them in a dish with puff paste round the edges; put a little water in the dish, and cover it with a good crust.
Chicken Pie—Cut the chicken in pieces, and boil nearly tender. Make a rich crust with an egg or two to make it light and puffy. Season the chicken and slices of ham with pepper, salt, mace, nutmeg, and cayenne. Put them in layers, first the ham, chicken, force-meat balls, and hard eggs in layers. Make a gravy of knuckle of veal, mutton bones, seasoned with herbs, onions, pepper, etc. Pour it over the contents of the pie, and cover with paste. Bake an hour.
Cocoanut Pie—Take a teacup of cocoanut, put it into a coffee-cup, fill it up with sweet milk, and let it soak a few hours. When ready to bake the pie, take two tablespoonfuls of flour, mix with milk, and stir in three-fourths of a cup of milk (or water); place on the stove, and stir until it thickens. Add butter the size of a walnut, while warm. When cool, add a little salt, two eggs, saving out the white of one for the top. Sweeten to taste. Add the cocoanut, beating well. Fill the crust and bake. When done, have the extra white beaten ready to spread over the top. Return to the oven and brown lightly.
Cream Pie—Take eight eggs, eight ounces pounded sugar, eight ounces flour, put all together into a stew-pan with two glasses of milk, stir until it boils, then add quarter pound of butter, and quarter pound of almonds, chopped fine; mix well together, make paste, roll it out half an inch thick, cut out a piece the size of a teaplate, put in a baking tin, spread out on it the cream, and lay strips of paste across each way and a plain broad piece around the edge, egg and sugar the top and bake in a quick oven.
Fish Pie—Pike, perch and carp may be made into very savory pies if cut into fillets, seasoned and baked in paste, sauce made of veal broth, or cream put in before baking.
Game Pie—Divide the birds, if large, into pieces or joints. They may be pheasants, partridges, etc. Add a little bacon or ham. Season well. Cover with puff paste, and bake carefully. Pour into the pie half a cupful of melted butter, the juice of a lemon, and a glass of sherry, when rather more than half baked.
Giblet Pie—Clean the giblets well; stew with a little water, onion, pepper, salt, sweet herbs, till nearly done. Cool, and add beef, veal or mutton steaks. Put the liquor of the stew to the giblets. Cover with paste, and when the pie is baked, pour into it a large teacupful of cream.
Lamb Pasty—Bone the lamb, cut it into square pieces; season with salt, pepper, cloves, mace, nutmeg, and minced thyme; lay in some beef suet, and the lamb upon it, making a high border about it; then turn over the paste close, and bake it. When it is enough, put in some claret, sugar, vinegar, and the yolks of eggs, beaten, together. To have the sauce only savory, and not sweet, let it be gravy only, or the baking of bones in claret.
Salmon Pie.—Grate the rind of one small lemon, or half a large one; beat the yolks of 2 eggs; 4 tablespoons of sugar; beat all together; add to this 1/2 pint of cold water, with 1-1/2 tablespoons of flour in it; rub smooth so there will be no lumps; beat the whites of two eggs to a stiff froth; stir this in your pie-custard before you put it in the pan. Bake with one crust, and bake slowly.
Salmon Pie—Grate the rind of a lemon into the yolks of three fresh eggs; beat for five minutes, adding three heaping tablespoonfuls of granulated sugar; after squeezing in the juice of the lemon add half a teacupful of water; mix all thoroughly, and place in a crust the same as made for custard pie; place in oven and bake slowly. Take the whites of the three eggs, and beat to a stiff froth, adding two tablespoonfuls of pulverized sugar, and juice of half a lemon; after the pie bakes and is cool, place the frosting on top, and put into a hot oven to brown.
Mince-Meat—There are various opinions as to the result of adding meat to the sweet ingredients used in making this favorite dish. Many housewives think it an improvement, and use either the under-cut of a well-roasted surloin of beef or a boiled fresh ox-tongue for the purpose. Either of these meats may be chosen with advantage, and one pound, after it has been cooked, will be found sufficient; this should be freed from fat, and well minced. In making mince-meat, each ingredient should be minced separately and finely before it is added to the others. For a moderate quantity, take two pounds of raisins (stoned), the same quantity of currants, well washed and dried, ditto of beef suet, chopped fine, one pound of American apples, pared and cored, two pounds of moist sugar, half a pound of candied orange-peel, and a quarter of a pound of citron, the grated rinds of three lemons, one grated nutmeg, a little mace, half an ounce of salt, and one teaspoonful of ginger. After having minced the fruit separately, mix all well together with the hand; then add half a pint of French brandy and the same of sherry. Mix well with a spoon, press it down in jars, and cover it with a bladder.
Good Mince Pies.—Six pounds beef; 5 pounds suet; 5 pounds sugar; 2 ounces allspice; 2 ounces cloves; 3/4 pound cinnamon; 1/2 pint molasses; 1-1/4 pounds seedless raisins; 2 pounds currants; 1/2 pound citron chopped fine; 1 pound almonds, chopped fine; 2 oranges; 1 lemon-skin, and all chopped fine; 2 parts chopped apples to one of meat; brandy and cider to taste.
Mock Mince Pies.—One teacup of bread; one of vinegar; one of water; one of raisins; one of sugar; one of molasses; one half-cup of butter; one teaspoon of cloves; one of nutmeg; one of cinnamon. The quantity is sufficient for three pies. They are equally as good as those made in the usual way.
Potato Pasty.—Boil and peel and mash potatoes as fine as possible; mix them with salt, pepper, and a good bit of butter. Make a paste; roll it out thin like a large puff, and put in the potato; fold over one half, pinching the edges. Bake in a moderate oven.
Potato Pie.—Skin some potatoes and cut them in slices; season them; and also some mutton, beef, pork or veal, and a lump of butter. Put layers of them and of the meat. A few eggs boiled and chopped fine improves it.
Veal and Ham Pie.—Cut about one pound and a half of veal into thin slices, as also a quarter of a pound of cooked ham; season the veal rather highly with white pepper and salt, with which cover the bottom of the dish; then lay over a few slices of ham, then the remainder of the veal, finishing with the remainder of the ham; add a wineglassful of water, and cover with a good paste, and bake; a bay-leaf will be an improvement.
Vinegar Pie.—Five tablespoons vinegar, five sugar, two flour, two water, a little nutmeg. Put in dish and bake.
Apple Jam.—Fill a wide jar nearly half full of water; cut the apples unpeeled into quarters, take out the core, then fill the jar with the apples; tie a paper over it, and put it into a slow oven. When quite soft and cool, pulpthem through a sieve. To each pound of pulp put three-quarters of a pound of crushed sugar, and boil it gently until it will jelly. Put it into large tart dishes or jars. It will keep for five or more years in a cool, dry place. If for present use, or a month hence, half a pound of sugar is enough.
Apple Marmalade.—Scald apples till they will pulp from the core; then take an equal weight of sugar in large lumps, just dip them in water, and boil it till it can be well skimmed, and is a thick syrup, put to it the pulp, and simmer it on a quick fire a quarter of an hour. Grate a little lemon-peel before boiled, but if too much it will be bitter.
Barberry Jam.—The barberries for this preserve should be quite ripe, though they should not be allowed to hang until they begin to decay. Strip them from the stalks; throw aside such as are spotted, and for one pound of fruit allow eighteen ounces well-refined sugar; boil this, with about a pint of water to every four pounds, until it becomes white, and falls in thick masses from the spoon; then throw in the fruit, and keep it stirred over a brisk fire for six minutes only; take off the scum, and pour it into jars or glasses. Sugar four and a half pounds; water a pint and a quarter, boil to candy height; barberries four pounds; six minutes.
How to Preserve Blackcurrants.—Get the currants when they are dry, and pick them; to every 1-1/4 lbs. of currants put 1 lb. of sugar into a preserving pan, with as much juice of currants as will dissolve it; when it boils skim it, and put in the currants, and boil them till they are clear; put them into a jar, lay brandy paper over them, tie them down, and keep in a dry place. A little raspberry juice is an improvement.
Cherry Jam.—Pick and stone 4 lbs. of May-duke cherries; press them through a sieve; then boil together half a pint of red currant or raspberry juice, and 3/4 lb. of white sugar, put the cherries into them while boiling; add 1 lb. of fine white sugar. Boil quickly 35 minutes, jar, and cover well.
Cherry Marmalade.—Take some very ripe cherries; cut off the stalks and take out the stones; crush them and boil them well; put them into a hand sieve, and force them through with a spatula, till the whole is pressed through and nothing remains but the skins; put it again upon the fire to dry; when reduced to half weigh it, and add an equal weight of sugar; boil again; and when it threads between the fingers, it is finished.
How to Preserve Currants for Tarts.—Let the currants be ripe, dry and well picked. To every 1-1/4 lbs. of currants put 1 lb. of sugar into a preserving pan with as much juice of currants as will dissolve it; when it boils skim it, and put in the currants; boil till clear; jar, and put brandy-paper over; tie down; keep in a dry place.
How to Preserve Grapes.—Into an air-tight cask put a layer of bran dried in an oven; upon this place a layer of grapes, well dried, and not quite ripe, and so on alternately till the barrel is filled; end with bran, and close air-tight; they will keep 9 or 10 months. To restore them to their original freshness, cut the end off each bunch stalk, and put into wine, like flowers. Or,
Bunches of grapes may be preserved through winter by inserting the end of the stem into a potato. The bunches should be laid on dry straw, and turned occasionally.
How to Preserve Green Gages.—Choose the largest when they begin to soften; split them without paring; strew upon them part of the sugar. Blanch the kernels with a sharp knife. Next day pour the syrup from the fruit, and boil it with the other sugar six or eight minutes gently; skim and add the plums and kernels. Simmer till clear, taking off the scum; put the fruit singly into small pots, and pour the syrup and kernels to it. To candy it, do not add the syrup, but observe the directions given for candying fruit; some may be done each way.
Green Gage Jam.—Peel and take out the stones. To 1 lb. of pulp put 3/4 lb. loaf sugar; boil half an hour; add lemon juice.
Transparently Beautiful Marmalade.—Take 3 lbs. bitter oranges; pare them as you would potatoes; cut the skin into fine shreds, and put them into a muslin bag; quarter all the oranges; press out the juice. Boil the pulp and shreds in three quarts of water 2-1/2 hours, down to three pints; strain through a hair sieve. Then put six pounds of sugar to the liquid, the juice and the shreds, the outside of two lemons grated, and the insides squeezed in; add three cents worth of isinglass. Simmer altogether slowly for 15 or 20 minutes.
Tomato Marmalade.—Take ripe tomatoes in the height of the season; weigh them, and to every pound of tomatoes add one pound of sugar. Put the tomatoes into a large pan or small tub, and scald them with boiling water, so as to make the skin peel off easily; When you have entirely removed the skin, put the tomatoes (without any water) into a preserving kettle, wash them, and add the sugar, with one ounce of powdered ginger to every three pounds of fruit, and the juice of two lemons, the grated rind of three always to every three pounds of fruit. Stir up the whole together, and set it over a moderate fire. Boil it gently for two or three hours; till the whole becomes a thick, smooth mass, skimming it well, and stirring it to the bottom after every skimming. When done, put it warm into jars, and cover tightly. This will be found a very fine sweetmeat.
How to Preserve Green Peas.—Shell, and put them into a kettle of water when it boils; give them two or three warms only, and pour them in a colander. Drain, and turn them out on a cloth, and then on another to dry perfectly. When dry bottle them in wide mouthed bottles; leaving only room to pour clarified mutton suet upon them an inch thick, and for the cork. Rosin it down; and keep in the cellar, or in the earth, as directed for gooseberries. When they are to be used, boil them till tender, with a bit of butter, a spoonful of sugar, and a bit of mint.
How to Preserve Green Peas for Winter Use.—Carefully shell the peas; then place them in the canister, not too large ones; put in a small piece of alum, about the size of a horse-bean to a pint of peas. When the canister is full of peas, fill up the interstices with water, and solder on the lid perfectly air-tight, and boil the canisters for about twenty minutes; then remove them to a cool place, and by the time of January they will be found but little inferior to fresh, new-gathered peas. Bottling is not so good; at least, we have not found it so; for the air gets in, the liquid turns sour, and the peas acquire a bad taste.
How to Keep Preserves.—Apply the white of an egg, with a brush, to a single thickness of white tissue paper, with which covers the jars, lapping over an inch or two. It will require no tying, as it will become, when dry, inconceivably tight and strong, and impervious to the air.
Quinces for the Tea-table.—Bake ripe quinces thoroughly; when cold, strip off the skins, place them in a glass dish, and sprinkle with white sugar, and serve them with cream. They make a fine looking dish for the tea-table, and a more luscious and inexpensive one than the same fruit made into sweetmeats. Those who once taste the fruit thus prepared, will probably desire to store away a few bushels in the fall to use in the above manner.