Pare and core half a peck of apples; stew and mash them fine; add lemon peel, sugar, and nutmeg to the taste; beat five eggs very light, and mix all together, and bake in a paste.
Make a custard of one quart of milk and three eggs, and sugar to the taste; cut some slices of bread, butter them, and lay them in the bottom of the pan, which cover with raisins: do this till the pan is half full, then pour over the custard, and bake slowly.
Pare and core some good cooking apples; make a batter of one quart of milk, a little flour, foureggs, and sugar to the taste; pour this around the apples and bake.
Grate one dozen ears of corn; then make a batter of a quart of milk and four eggs, a little flour, and sugar to the taste, and a very small piece of butter; bake slowly one hour. To be eaten with sugar and butter beaten up very light.
To three pints of milk, sweetened to your taste, add two eggs, well beaten; cut some bread in squares, very thin, and put over the top, upon which grate nutmeg; bake very slowly, and be careful the milk does not curdle.
The flour for making cakes should always be sifted before using it, and of superfine quality, and dry. The butter must be the best, and the salt and water well worked out of it. The eggs should always be fresh.
Whip the whites of four eggs to a stiff froth; add gradually some fine white sugar till it will not run: season as you prefer, with vanilla or lemon.
Beat to a cream half a pound of butter, and two of sugar; beat five eggs very light; add them to thesugar and butter. Have ten cups full of flour in a pan, into which put six cups full of molasses; season with half a cup full of ginger, and one tablespoonful of cloves; dissolve one and a half teaspoonsful of soda in sour milk, and put it in just before baking: bake in small pans.
Beat to a cream half a pound of butter, the same of sugar; add ginger and some cayenne pepper; add two cups full of molasses, and flour enough to roll out. Cut in small cakes, and bake.
Beat to a cream half a pound of butter, and the same of sugar; add a pint of molasses, cloves, ginger, and cinnamon to your taste; flour enough to make a stiff dough. Roll out thin; cut in small cakes: bake on pans in a quick oven.
Beat the whites of four eggs to a stiff froth; add four or five tablespoonsful of white sugar, to one of butter; flour enough to roll out. Fry in hot lard: cut them in long strips and curl, before frying.
Six cups full of flour, two of sugar, two of molasses, one of milk, two of butter; beat the sugar and butter together, to which add four eggs well beaten; then add one dessert spoonful of cloves, and three of good ginger, and the molasses and flour, till allis mixed; dissolve one teaspoonful of soda and three of cream of tartar,—each in half a cup full of milk, which mix in just before you put it in the oven. This cake will take at least an hour and a half to bake.
To three pints of flour, and one pound of brown sugar, add three tablespoonsful of ginger, and one and a half of cloves mixed. Melt half a pound of butter in a quart of molasses; knead all up; roll in thin cakes, and bake in a quick oven.
Mix well with a pound and a half of flour, a half tea-cup full of good ginger. Melt in a pint of molasses half a pound of butter; when the molasses is hot, pour it over the flour, stirring it well to keep it from becoming lumpy; let it stand till quite cold, then beat two eggs very light, and stir in with flour, enough to make a stiff dough. Roll out and bake.
Beat to a cream one cup full of butter, and two of white sugar; add three eggs well beaten, one lemon grated and a little juice; one teaspoonful of soda dissolved in a little milk, and three of cream of tartar dissolved in water. Put in, after these ingredients are well beaten, three cups full of flour: bake in tins an inch thick. Ice them.
Cream, half a pound of butter, and the same of loaf sugar; beat very light four eggs; flour, a few currants, and put them in; stir in seven ounces of flour: mix well, and bake in small tins.
Blanch a quarter of a pound of almonds, and rub them fine in a mortar with a little rose water; beat five eggs separately till very light; beat the sugar with the yolks of eggs; almonds with the whites of eggs, and a quarter of a pound of flour: bake an hour and a half in small tins.
Take half a pound of almonds, a few of them bitter; blanch them and pound in a mortar, with a little rose water; beat the whites of three eggs to a stiff froth, and add half a pound of white sugar, rolled very fine. Stir all together; drop on buttered paper, and bake in a slow oven, or on paper with grated rusk or bread; this will keep them from sticking to the paper. Some persons add a spoonful of rice flour.
Beat to cream one pound of sugar, and the same of butter. Beat six eggs separately, the yolks with the sugar and butter; add flour enough to roll out: season to your taste. Cut them in rings, and bake: sift sugar over them when they are hot.
Beat to a cream half a pound of butter, and the same of sugar; add four eggs, a little brandy and nutmeg; flour enough to roll out: bake in pans: cut them in round rings.
One cup full of butter, two cups full of sugar, one cup full of sour cream, four eggs, half a nutmeg, and a little cinnamon, half a teaspoonful of soda; flour enough to make a dough. Roll out, and fry in hot lard.
Melt in a quart of boiling hot milk, a quarter of a pound of butter, into which beat flour enough to make a stiff dough, and one pound of brown sugar. When nearly cold, put in four eggs well beaten, and a tea-cup full of yeast. Let them rise, and when quite light, drop them with a spoon into boiling lard. Spices to your taste, and a little brandy.
Have a pound of fine white sugar, to which add the whites of twelve eggs beaten very stiff, and two tablespoonsful of rice flour. When well beaten, lay the mixture on thick white paper well buttered, or bread grated on it, to prevent the cakes sticking. Make the cakes in the shape of a half egg. When they are a light brown, and firm to the touch, takethem out. Scoop out the middle, into which put preserves. Put them again in the oven to dry; when done, fasten two together with a little white of egg. Send to table on a fancy dish. For dessert, whipped cream is very excellent, in merangues.
One pound of flour, one pound of sugar, the same of butter, seven eggs, half a pint of cream, and a gill of brandy, one tea-spoonful of soda and three of cream of tartar. Dissolve each separately and put in last. This cake will take an hour and three quarters to bake.
Two pounds of flour, one of sugar, half a pound of butter, one pint of yeast, eight eggs, one quart of milk; cream the sugar and butter together: add the raisins and spices after the first rising. This cake will take an hour and three quarters to bake.
Three pints of sifted flour, one pound of brown sugar, one tablespoonful of caraway seed, mixed together. Then melt half a pound of butter, and pour it into as much cold milk as will make them soft enough to roll out. Three teaspoonsful of cream of tartar. Put in the flour before it is sifted. Dissolve one teaspoonful of soda in the milk: roll out; cut with a tumbler: bake in a quick oven.
Jelly cake is made of either cup or sponge cake, as preferred. Bake in round tin pans on buttered paper; the pans should be as large as a dinner plate, and the cakes a quarter of an inch in thickness, when baked. Spread jelly upon each cake; place one upon another, till you have four or five, and then ice it.
Beat ten eggs separately, very light; mix the whites and yolks together; add a pound of loaf sugar; then put in half a pound of flour. Do not beat it after the flour goes in, as this will make it tough: season to your taste, with lemon or vanilla.
One pint of flour, and one of sugar, half a tea-cup full of water; beat six eggs very light; put in the water before the whites of the eggs, and stir as little as possible after all the ingredients are in.
Beat to a stiff froth the whites of four eggs, and the yolks of four, with a pound of sugar. Mix with this two or three spoonsful of flour: season with rose water or lemon: bake on buttered paper.
Put three teaspoonsful of cream of tartar into three pints of flour, and sift it; beat half a pound of butter to a cream, with two large cups full of sugar;add five eggs, well beaten, a teaspoonful of soda, dissolved in a small quantity of milk, and some caraway seed. Roll very thin: bake on tins.
Beat to a cream half a tea-cup full of butter, and one and a half of sugar; add three eggs beaten very light, two cups full of flour, one teaspoonful of soda, and three teaspoonsful of cream of tartar. Dissolve each separately in a little milk; mix them just before putting them in the pan: bake an hour and a half.
Beat till very light the whites of four eggs; add one teaspoonful of flour, either wheat or rice: season with rose water or lemon: bake on buttered tins or paper.
Rice flour sponge cake, is made like flour sponge cake, only add a little more of the rice than you would of the wheat flour: bake in small tins. Ice them.
Beat three eggs to a stiff froth; two cups full of flour, a small piece of butter, and milk enough to make a batter; add four tablespoonsful of sugar. Roll out thin as possible, and bake: roll them up while hot.
One pound and a quarter of butter, one and a half pounds of sugar, the whites of twenty eggs, two teaspoonsful of cream of tartar, and a third as much soda; dissolve each in a tablespoonful of cream; put in the cream of tartar the last; one and a half pounds of flour; season to your taste: an hour and a half will bake it.
Beat to a cream one cup full of butter, and two of sugar, three cups full of flour, the whites of eight eggs, half a cup full of sweet milk, one teaspoonful of cream of tartar, and the third of that quantity of soda; dissolve each separately in the milk; add them the last; season to your taste; bake an hour and a half.
Beat to a cream half a pound of butter, and the same of sugar, four eggs, half a pound of currants, a glass of brandy, a pint of milk, flour enough to make a stiff batter; stir in a cup full of yeast. When light, bake in small pans, or in a large one, and cut them out in squares.
Beat to a cream half a pound of butter, and the same of sugar; whisk till very light six eggs; add them to the butter and sugar, with a glass of brandy, the peel and juice of a lemon; add flour enough to make a dough: roll out, and bake on tins.
Beat to a cream two tea-cups full of sugar, and one of butter; add half a pound of currants floured, one glass of rose water, and six eggs beaten separately; dissolve one teaspoonful of soda, and three of cream of tartar in a little cream; and add, just before putting the cake in the pan, flour enough to make a stiff batter.
Beat to a cream one pound of butter, with one pound of sugar; separate ten eggs, and beat them very light; have a pound of flour sifted; add the eggs and flour alternately; beat till the cake looks light just before going in the pan; put in a glass of brandy, rose water or lemon peel, or anything you prefer. This cake will take an hour and three quarters to bake.
Fruit cake is made as the above; with the addition of a pound of currants, a pound of raisins, and half a pound of citron; flour the currants, raisins, and citron before putting them in. Raisins should always be seeded.
One tin cup full of flour, with two teaspoonsful of cream of tartar sifted with the flour; a piece of butter the size of an egg, half a cup full of sugar rubbed in the butter, and half of a teaspoonful of soda; dissolve in a small cup full of milk; bake in a pound cake form.
Take a pint of milk, a quarter of a pound of butter; warm the butter in the milk with half a tea-cup full of sugar; stir in enough flour to make a very soft dough; beat three eggs very light, and add; lastly, put in a tea-cup full of yeast; do not beat it or any cake after the yeast goes in; set it in a warm place to rise; when light add more flour by stirring it in, but do not beat it; let it rise again; flour your board, and pour out your dough; cut in cakes, and put in pans; handle as little as possible, and do not put any more flour to them; set them to rise again, and as soon as light, bake.
To two whites of egg, take one cocoa-nut; after it has been peeled and grated, sugar to the taste; make them high in middle, and bake a few minutes.
Blanch half a pound of almonds, and pound them in a mortar, with a little rose water, to prevent them oiling; add an equal quantity of grated cocoa-nut, three whites of eggs beaten to a froth, and sugar to the taste; bake ten minutes.
Beat to a stiff froth the whites of ten eggs, add one pound of loaf sugar, blanch half a pound of almonds, and pound them very well with some rosewater; beat to a cream a quarter of a pound of butter, then add the sugar; stir in alternately with half a pound of flour, the eggs and the almonds; bake one hour and a half.
Blanch and pound, with rose water, a quarter of a pound of almonds; beat very stiff the whites of four eggs; add three tablespoonsful of rice-flour, and sugar to the taste; bake in fancy shapes on buttered paper, in a slow oven, ten minutes.
Beat to a cream half a pound of butter, and a quarter of a pound of loaf sugar; three eggs and the third of a cup of cream, half a pound of flour, rose water to the taste; drop them in buttered pans, and bake fifteen minutes. If preferred, they can be seasoned with chocolate.
Two pounds of flour, one pound of sugar, three quarters of butter, four eggs, the juice of one lemon, three teaspoonsful of cream of tartar, sifted with the flour, one of soda; dissolve in milk enough to make a dough; cut the cakes in the shape of a diamond.
One and a half pounds of flour, half a pound of butter, half a pound of sugar, a pint of molasses, a tea-cup full of ginger, a tablespoonful of groundorange peel, and cloves; roll them very thin, and bake.
One quarter of a pound of butter, one pound of flour, two spoonsful of rose water, three eggs, well beaten, a little nutmeg; dissolve a small lump of pearlash in a little milk, and stir in just before baking; drop them on tins, and bake.
One and three-quarters of a pound of flour, three-quarters of a pound of sugar, four eggs, five tablespoonsful of thick cream, and a teaspoonful of soda; spice to your taste. Roll them about a quarter of an inch thick, and bake.
Three pounds of flour, and half a pound of sugar, thirteen ounces of butter, and a teaspoonful of soda dissolved in half a pint of water; rub the butter in the flour; mix the sugar and water, then knead all well together; roll thin, and bake.
One pound of cocoa-nut, one pound of flour, three quarters of a pound of sugar, half a pound of butter, six eggs, well beaten; mix all together, and bake.
Two pounds flour, one of sugar, one quarter of a pound of butter, a large cup full of milk, a teaspoonfulof soda, two of cream of tartar, two tablespoonsful of caraway seeds; roll them, and bake on tins.
Beat to a cream half a pound of butter, and the same of sugar; add four eggs, well beaten, half a pound of flour, and the same of currants, washed and dried, and well floured, to keep them from sinking, a small teaspoonful of soda, and two of cream of tartar dissolved separately in milk; bake them in small pans, diamond shape.
Beat to a cream half a pound of butter; with the same quantity of sugar, four eggs, well beaten, a quarter of a pound of currants, a glass of wine and brandy mixed, two tablespoonsful of rose water, and half a pound of prepared flour, (which can be bought at any grocery store in the city;) bake in small tin pans, any shape preferred. Ice them.
Beat to a cream half a pound of butter, with same of sugar, a few caraway seed, three eggs, rose water, and nutmeg, and flour enough to make a dough; roll out thin, and bake.
Three quarters of a pound of flour, a pint of good milk or cream, three eggs, two tablespoonsful of rose water, half a nutmeg, half a pound of butter, and the same of sugar; warm the butter in themilk; when milk warm, stir in the flour and eggs; then beat in the sugar, a little at a time, and some currants; put in the yeast, and set it to rise in square tin pans; when very light, bake for fifteen or twenty minutes.
Beat to a cream half a pound of butter, and three quarters of a pound of sugar, a tablespoonful of caraway seed, one tablespoonful of rose water or essence of lemon, a pound of flour, and five eggs, beaten very light; roll half an inch thick, stick them with a fork, and bake.
Beat to a cream three quarters of a pound of butter, and the same of sugar; whisk three eggs very light; season with rose water; add flour enough to roll out; cut them half an inch thick, and bake.
One and a half cups full of butter, two of sugar, four eggs, one cup full of sour cream, into which dissolve one teaspoonful of soda, four cups full of flour; season as you like; beat very light, and bake.
Grate the rinds of six lemons; add six heaping tablespoonsful of the best white sugar and two of flour; work all well together; beat very light the whites of two eggs; drop the mixture from a spoonon buttered paper. When cold, take them off very carefully with a knife.
Put the icing on any way you prefer with a syringe, which must be kept for the purpose. It is better to put it on plain first, and then ornament it.
Take a pint bowl of white potatoes, mashed as fine as possible; then add two eggs and one tablespoonful of flour; drop them from a spoon into hot lard, and fry: when done, sprinkle sugar over them.
Separate twelve eggs, and beat them very light; add a pound of the best loaf sugar; stir in three quarters of a pound of flour, essence of lemon, or rose water to the taste; do not beat it after the flour goes in, as this will make it tough: bake in small tin pans in a quick oven.
Beat to a cream a quarter of a pound of butter and half a pound of the best white sugar; add four tablespoonsful of cream, one tablespoonful of the essence of lemon, one of flour, and three eggs; beat till very light: then grate the white meat of a cocoa-nut; stir it lightly, and bake in tin pans. Some persons omit the flour.
Blanch the almonds by throwing them into boiling water: take them out; drain and pound them in a mortar with a little rose water, and proceed as for cocoa-nut pound cake. Ice them, if preferred.
Beat to a cream half a pound of butter, and the same of sugar, some grated nutmeg and rose water, two eggs well beaten; stir in a pound of flour: roll out, and bake.
One cup full of butter, the same of sugar, one pint of milk, flour enough to make a batter; beat it well, and then put in a cup full of yeast; (but never beat any cake after the yeast goes in;) when very light, add more flour; make into cakes, and set them to rise; as soon as they are light, bake them.
One cup full of lard, two of molasses, two of sour milk, one egg, three tablespoonsful of cinnamon, half a nutmeg, essence of lemon, and flour enough to make a thick batter; beat a great deal, and bake in a tin pan, one hour and a half or two hours.
One pound of patent flour, one of pulverized sugar, one cup full of butter, one of milk, and four eggs; bake in a quick oven: if it gets too brown, put paper over the top.
One pint of molasses, one tea-cup full of sugar, three quarters of a pound of butter and lard mixed. Spices,—one tablespoonful of good ginger, three of cinnamon, a whole nutmeg, a teaspoonful of cloves. Roll out thin, and bake in a quick oven.
Take one pint of risen dough; work into it one cup full of butter, and two of sugar, one tablespoonful of cinnamon; set it in a dripping pan, and pour over it a little melted butter and some cinnamon; set it to rise, and when light, add more cinnamon, and butter, and bake. Cut them in square cakes.
A porcelain kettle is the best for preserves. Have a ladle with a long handle, and pierced with holes. The sugar should be the best loaf sugar. All soft fruit should be done gently, and not allowed to remain longer than half an hour after it begins to cook, till it is laid on dishes. This makes the fruit more firm.
Get the finest cling-stone peaches; take out the stone without disfiguring them; lay them after they are pared in half of their weight of sugar, allowing a pound of sugar to a pound of peaches; let them remain two hours: then put both sugar and peaches in the kettle together; let them boil till clear, skimmingthem frequently. Have some of the kernels cracked, and preserve them with the peaches.
The heath cling-stone are the best for this purpose. Half a pound of sugar to a pound of peaches. Throw into boiling pearl-ash water for a moment: then take them out and rub the skin off with a coarse towel, and throw them into cold water; make a syrup with as little water as possible; put in the peaches to boil, until they begin to look clear; then take up the peaches, and let the syrup boil ten minutes longer, mixing equal quantities of the syrup and the best white brandy. Put the peaches in jars: pour over the syrup, and seal them.
Take free-stone peaches; pare and slice them, allowing half a pound of sugar to one of the peaches. Sprinkle the sugar over them and let them stand two hours: then put them down to cook. Stir and mash them; let them cook gently, till they are a transparent pulp; then take it off, put into jars, and seal them.
Take fine large quinces; pare and core them; cut them round half an inch thick; then put them in the preserving kettle with the skins and cores, with water enough to cover them; let them boil till they look clear: take them up; strain the juice; put it back again into the kettle with the sugar, allowingthree quarters of a pound to a pound of quinces: let the syrup boil slowly; skim it, and put it in the quinces for twenty minutes.
Put down the quinces, after mashing and quartering them, in sufficient water to cover them; let them boil slowly more than half a day: then strain the juice, and add a pound of sugar to a pint of the juice. Let it boil till it jellies.
Boil your quinces till soft: when cool, pass them through a cullender; add half a pound of sugar to a pint of the pulp; let it boil till it will jelly.
Leave the stems on, and stick a clove in the blossom end, after paring them; make a syrup of a pint of water to half a pound of sugar; skim it, and put in the pears: let them boil till clear.
Gather those that look clear, not very large; put them down to boil with plenty of water. Throw this water off; then add more water and some green ginger; let this boil till the water tastes of the ginger very strong: allow three quarters of a pound of sugar to a quart of juice; make a syrup and put in the tomatoes; let them boil till clear. The syrup, when boiled down, will make a nice jelly.
Pare the melon, and cut it in any shape you fancy; put it down to boil in a strong ginger water; after it has boiled ten minutes take it up; make a syrup, allowing a pound of sugar to a quart of the water; add slices of lemon; cut them; put in your citron: when clear, it is done.
To nine pounds of peaches, take three pounds of sugar, and one pint of vinegar; make a syrup; then put in the fruit. Soft free-stone peaches are the best; let them boil ten minutes.
Plums are prepared in the same way as peaches, also cantelopes before they are ripe; add cloves, mace and allspice, to the taste: make the syrup; put in the plums, and let boil ten minutes; or pour the boiling vinegar and spices over the plums.
Put the blackberries down to stew, with sugar to the taste; thicken with a little flour; keep stirring till it is done, which will be in ten minutes. This is sometimes called blackberry mush.
Wash the currants; then spread them on a dish in the sun to dry; then put them in a stone crock, and set the crock in boiling water till the currantsare soft; then strain them through a flannel bag or a hair sieve; press all the juice out; allow a pound of the best loaf sugar to a pint of the juice; boil twenty minutes, not longer. Another way is to pour the boiling juice on the sugar: this makes much prettier jelly, but not so rich.
Cut up some fine pippin apples; do not pare them; let them boil till quite tender: then strain the juice and put it down with sugar, allowing three quarters of a pound to a pint of juice; put in while boiling, some lemon peel: when the jelly is done, which will be as soon as it is thick, take out the lemon peel. Put the jelly in half-pint tumblers.
Put the grapes on to boil with a little water; mash them, and when the juice is well out, strain it; add a pint of juice to a pound of sugar; boil until it jellies.
Allow one pound of sugar to a pound of cherries; take out the stones with a quill; boil the juice and the sugar; skim it well, and then put in the fruit: when clear, they are done.
Allow a pound of sugar to a pound of fruit; stir it well, and when it is a thick jelly, it is done.
The medium size are the best and the firmest; allow a pound of sugar to a quart of the fruit; sprinkle them with sugar for a couple of hours; then put all into the kettle together; skim it well, and let them boil twenty minutes; be very careful not to mash them.
Stick them with a large needle; make a syrup of a pound of the fruit to three quarters of sugar; then put in the fruit; let them boil slowly till they clear.
Strawberry jam is made in the same manner as raspberry jam.
Grate them; allow a pound of sugar to a pint of the fruit; after it has been grated, half an hour will cook it sufficiently.
Scald and wipe them dry; a pound of fruit to a pound of sugar; water sufficient to make a syrup; boil and take off the skum; put in the apricots: boil slowly till the fruit is clear.
Take a pound of sugar to a pint of the fruit; scald the plums and wipe them; pierce them with a needle; put very little water to the sugar; whenthe syrup boils, put in the plums. Have a slow fire, and let them boil till they are clear; take out the plums, and spread them on dishes to cool; put the syrup in a tureen, and set all away till perfectly cold. Then put some of the plums in half pint tumblers, nearly filling them full of the syrup, which will be very rich; pour on the top of each tumbler a dessert spoonful of good brandy. Cut a round piece of white paper the size of the top of the tumbler; soak it in brandy, and lay it on top; then cover it tight by pasting paper over. Preserves properly done and put up in this way will be as good at the end of three years as the first. Glass tumblers are excellent for putting up jelly and preserves. Prune plums, egg plums, and the common blue plums may all be done in the same way.
The rinds are cut in various fancy forms; make a strong salt and water; put them in with cabbage leaves as for greening; keep them near the fire, turning them very often, till they become yellow; have a kettle of alum water ready; wash the rinds, and put them in the kettle with cabbage leaves over and under them and between every layer; put the kettle on the fire; do not let them come to a boil, but keep them scalding over two hours; when they are green, put them in cold water for three days; change the water several times. Some persons make two syrups; but one will be sufficient, bymaking a syrup of a pound and a quarter of sugar to one of melon; drop in some ginger; boil twenty-five minutes.
Pack the pine apple, after it is peeled and cut into slices, in a jar with a layer of sugar on every layer of the fruit; set the jar for fifteen minutes in a kettle of boiling water; cover it tight, and keep it in a dry place.
Make a syrup of a pound of sugar for a pound of fruit; put in the apples after skimming the syrup; let them boil till they are clear. Some persons make a second syrup, and keep the first for cordial.
Pare and cut the peaches in slices; make a syrup of half a pound of sugar to one of fruit; put the peaches in and let them scald; then take them out, put them on a flat dish, and set the syrup away; next day repeat the process; then put them in the oven, after the bread comes out, on a flat dish; do this till they are dry; pack them in jars, sprinkling sugar over each layer. The syrup will make cordial.
Get the limes green; take out all the inside very carefully with a pen-knife, then lay them for twenty-fourhours in salt and water; take them out, wash and scald them till all of the salt is out; make a syrup with three quarters of a pound of sugar to a pound of limes; skim it, and put in the fruit; let them boil till clear. It is better to boil the limes in water for twenty minutes before they go in the syrup.
The vinegar for pickling should be the best kind of cider vinegar.
Have the melons of a good size, solid, but not large; put them in a crock, and pour over them salt and water, boiling hot; let them remain for three days; take them out of the pickle, cut a hole in the side, scrape out the inside; make a dressing of the following articles; some cucumbers cut fine, some cabbage, onions, horse-radish, race ginger, mustard seed, mace, and cloves; mix all well together and fill the mangoes; sew up the mangoes, put the top on, lay them in a jar, and pour over them boiling vinegar. They will be fit for use in three months.
The small white onions are the best; pour boiling salt and water over them, and let them stand tillcold; repeat this several times; then put them in a jar and pour boiling vinegar over them; cover tight, and put them away for three weeks, when they are fit to use.
Gather the small cucumbers; put in brine for a day and night; then pour off the water, put them in jars, and pour boiling vinegar over them, with whole ears of pepper and allspice if you like.
Gherkins, radish pods, and beans may be pickled according to the above receipt.
Nasturtions should be young: pour boiling salt and water over them; let them stand till cold; pour it off and repeat it; let it stand two days, then pour off the water; add cold vinegar with a little mace.
Have ripe tomatoes; the small ones are the best; put them in a jar, with salt over each layer; next day take them out, and wipe them off; wash the jar; wipe it perfectly dry; put them in again in the same manner; let them stand another day; then drain and wipe them; put them in a clean jar with mustard seed, cloves, and whole grains of pepper; and if preferred some onions sliced; pour cold vinegar over them, and put them away.
Get some good green peppers; cut a hole at the top, and take out the seed; lay them in salt andwater for two days; then wash them; fill them with cabbage, horse-radish, mustard seed, and onions, all chopped fine with pepper and cloves. Boil the vinegar and pour over them.
Gather the nuts in the beginning of July; put them in strong salt and water for a week; take them out, wash and drain them; lay them in a stone jar; boil some good vinegar with pepper grains, mustard seed, mace, and cloves; pour this boiling hot over the nuts, and let them stand a week; then take them and put on fresh vinegar with the spices which were in the first vinegar; in a month look at them; if the vinegar has lost its strength, boil fresh and pour over: this will be fit to use in six months.
Gather the small mushrooms; peel and mash them; put them in a jar; add a little mace and white mustard; cold vinegar sufficient to cover them.
Wash them and cut them in slices, with an equal number of white onions; put in a jar with a layer of tomatoes, then a layer of onions and salt; let them remain twenty-four hours; take them out; have some good vinegar and pepper, white mustard seed, and cloves; mix some mustard, flour, and turmeric, with the vinegar; and when boiling hot, put in the tomatoes and onions; let them boil ten minutes;then take them up, and put them away; in two weeks they will be fit for use; at the end of that time boil the vinegar again, and pour over them.
Piccalille is made in the same manner, only the vinegar must be cold when it is poured on: omit the cloves, as they will make them dark, and use white vinegar.
Cut the cauliflower in small pieces, but long, so as to show the flower; lay them twenty-four hours in salt and water; then take out and wash and drain them for two hours; add to the vinegar, mustard seed, horse-radish, ginger, allspice, and mace; boil for ten minutes, and pour over the cauliflower.
Cut up the cabbage with a slaw cutter; sprinkle it with salt in alternate layers; let it stand twenty-four hours; then take it out and drain it; put it in a jar, and pour boiling vinegar, with horse-radish, black pepper, and cloves; cover it; when nearly cold, tie up the jar.
Wash the tomatoes; cut them in slices; put them into a stone jar, with alternate layers of tomatoes and salt, till the jar is nearly full. Set them in the sun every day for a week. Bring them in at night,or if it is cloudy at the end of that time, put them in a bell metal kettle, which must be very clean; let them get well heated; take them up, and strain them through a sieve; let some of the pulp pass through, but not the seeds or the skins; boil it for two hours, with whole grains of black pepper and cloves. Otherwise, you may add mustard seed, cayenne pepper, mace, nutmeg, cinnamon, allspice, and ginger. When cold, bottle: cork tight, and rosin the tops.
Take full grown mushrooms; put them in a stone jar with layers of salt. Break up the mushrooms, and cover the jar close. Let them remain ten days. Stir several times a day. Then strain off the liquor and boil it, and season with the following ingredients, whole pepper, mustard seed, cloves and ginger. Boil thirty minutes; when quite cold, bottle it; put into each bottle a gill of vinegar. They should be corked tightly.
Put them in salt and water for eight days. Take them out and mash them well; to fifteen walnuts allow one quart of vinegar; let it stand for eight or ten days, stirring it very often. Then strain it; season with mace, cloves and pepper; boil twenty minutes, and when cold, bottle. This receipt will answer for either English or the common black walnuts.
Gather and pick the berries. To every quart of the berries add a quart of water; after they have been mashed in a clean tub, let them lie three days, stirring it very often. Then strain it; sweeten to your taste; put the juice in a kettle, and boil it an hour and twenty minutes, with a little ginger and cloves; then put it in a cask, and when cold, if you have four gallons, stir in a tea-cup full of yeast: after it has fermented, add a little brandy.
To two gallons of brandy, add three quarts of wild cherries; mash a pint of them, and break the stone. In two weeks they will be fit for use.
Take three pints of the juice of the black-berry, three pounds of the best loaf sugar, one pint of good brandy, one ounce of cinnamon and cloves, each: boil half an hour, and skim it well. This is very good for children.
Fill a jar with rose leaves; pour over some good French brandy; let it stand twenty-four hours; take out the leaves, and add fresh ones. Do this till the brandy is sufficiently strong with the roses. The jar must be kept covered: when done, bottle it.
Blanch two pounds of almonds; pound them in a marble mortar, adding a little rose water to keep them from oiling. Then boil one quart of milk with a small piece of cinnamon, and when cold, put in the almonds: let it boil for ten minutes, then strain, and when cold, bottle it.
To one pint of lemon juice, add a pound of sugar. Strain the juice before you put in the sugar, then let it stand till the sugar is dissolved; stir it often. Then bottle it; add a gill of French brandy to each bottle; cork it up tight: cover with rosin. To be kept in a cool place.
To a quart of alcohol, add two drachms of essence of bergamot, and the same of essence of lemon; one drachm of oil of rosemary and lavender; put all into a bottle, shake well together, and cork up tight.
To one quart of currant juice, take two pounds of loaf sugar; put the sugar in the juice, and let it stand all night; then put in half a pint of spirits, and the juice of three lemons. Bottle, and set it away for use.
To a pint of English raspberries, take a pint of white wine vinegar; pour the vinegar on the raspberries,and let it stand all night, then strain it through a bag; add another pint of raspberries, and let it stand a day; then strain it; to each pint of the liquor, add a pound of sugar; put it into a jar, and set the jar in a pan of boiling water for half an hour. When it is cold, bottle it.
Take two quarts of black-berry juice, one and a half pounds of best loaf sugar, a half ounce of nutmeg, one ounce cinnamon, a quarter of an ounce of mace, and the same of cloves and allspice pounded fine; boil all together for twenty minutes; when cold, add one pint of the best French brandy. The berries should be fresh, and if kept more than a year, add a little more brandy.
Morella cherries are the best. Pick, and mash them; put them in a jar, and set the jar in a pot of boiling water, for two hours, then strain through a flannel bag. Sweeten with the best loaf sugar; bottle it, and put a little brandy in each bottle. Sealed air tight. Keep in a cool place.
Have some good morella cherries. Get a small cask, one holding about five quarts; fill it nearly with cherries; add two quarts of water; the water should be hot; let it stand full three hours, then add one quart of brandy; let it stand four days; add two quarts more of water, and one of brandy; letit stand two more days, then drain it off: wash out the cask well. Put your juice on the fire with sugar, (say half a pound of sugar to two quarts of the juice) let it boil fifteen minutes; skim it; take it off, and let it get perfectly cold, then put it in the cask, and set it away. If it is too strong of the brandy, add water.
Boil some sassafras root, cut fine, and half as much hops, in five gallons of water; add, while hot, two quarts of molasses, one tablespoonful of spruce, and the same of powdered ginger, and a little allspice; when perfectly cold, put it into a cask; add a gill of good yeast; mix it well. After it has fermented, bottle it.
To prepare mead, take two pounds and a half of honey; add three quarts and a pint of warm water. Mix it well, and when it is dissolved in the water, pour it into the cask. After it has fermented and is clear, bottle in stone bottles, and cork tight.
Take a calf’s head; wash and soak it for one hour. Then put it down early in the morning with four quarts of water to boil. When you can separate the meat from the bones easily, take it up. Be carefulto take out all the bones, and chop the meat very fine. Then put on your soup to boil again, with two onions, a bunch of parsley and thyme, seasoned with pepper and salt, with a little flour made very smooth in water, allspice, cloves, and mace. Have ready a small piece of butter boiling hot, into which put white sugar and half a tumbler full of claret wine; put this in a pitcher; add as much of this as you wish; when you first put on the soup (the quantity will depend upon the colour you wish the soup,) boil three eggs hard; take the yolks and one of the whites, mash them up fine with a little flour; fry them a light brown. Keep the pan moving all the time. Before you put on the head take out the brains; boil them for a few minutes. Then chop them up, and put them in with the eggs and half a tumbler full of Madeira wine, just before you dish the soup. A little mushroom catsup will improve this soup very much. Beef soup made in this way is very good.
After cleaning it well, put it down to boil with one gallon of water. When it is half done, take up the meat; cut it up in small pieces, carefully removing all the bones. Put the meat in the soup with a quart of beef stock: season with black and cayenne pepper and salt. Fry two onions; cut in thin slices, in butter, and stir in a little flour to thicken the gravy; put this in the soup. About ten minutes before serving it up, put in some chives andparsley chopped fine, with egg balls made as in the above receipt, with two spoonsful of mushroom catsup and one of soy, and a pint of white wine. Squeeze a lemon in the tureen, and pour the soup upon it. This is very good.
Take a large calf’s head, wash it very clean, and let it boil an hour and a half. Then take it up, removing all the meat from the bones; skim the soup well; add two quarts of veal stock, and put in the meat after cutting it in small square pieces; add three large onions, half an ounce of cloves, and nutmeg and mace; chop very fine all kinds of sweet herbs. Strain off the liquor. Put a quarter of a pound of butter in a pan on the fire, and when it is hot, stir in some flour and a little sugar. Put this in the soup, stirring it well: season it to your taste: add eggs, balls fried, and a pint of wine. Serve it up hot.
In most of the markets the turtle can be bought cleaned and ready for cooking. If not, place it on its back to make it extend itself. Then cut off its head and fins; let it bleed freely; when quite dead, cut the belly part clean off, take out the gall and the sand bag. Draw and wash the entrails well. Scald the black meat, so that the skin will come off, which must be done very carefully. Cut the meat in joints like a chicken, then put it down with five quarts of water. Let it boil till soft, (which will dependupon the turtle; if it is old, it will take a long time.) Make forcemeat balls of one pound and a half of veal, chopped fine, with parsley, thyme, pepper, salt, and two eggs and flour to thicken; fry them in butter and lard; put half a pound of butter in the pan, and when hot, stir in enough flour to thicken it. Put these all in the soup, and season with pepper, cayenne and black, with salt to your taste; let it simmer, till the flour is well cooked: put in just as you dish it up, one quart of Madeira wine. This is very superior.
Boil a small piece of beef or the scrag end of the neck of veal: season it with pepper and salt, and let it boil very gently till the meat is well cooked. Then strain it. Beat the yolks of two eggs well, with some chopped parsley, and pour the soup in the tureen on the eggs. Keep stirring it all the time. A little rice will improve this soup very much: put the soup in the boiler again, after it is strained, and cook till done.
Take two quarts of clams. After they are opened, cut off the beards and put them down to cook, with equal quantities of the water and the liquor. Take four crackers pounded fine and rolled in butter; stir in very gently: season with pepper, salt, chopped parsley, a little mace, and add a pint of sweet cream, just before you take it up.
Oyster soup is made as clam soup, only omitting parsley and substituting a little mace.
In a pint of boiling water put half a wine-glass full of wine; beat up the yolk of one egg; when the water and wine boils, pour it out into a bowl; then on the egg; continue to pour it from one bowl to another, two or three times; then add a small piece of butter, a little sugar and nutmeg.
Take the terrapins one at a time, and immerse them in boiling water for half a minute; take them out and remove the skin; put them back into hot water, and watch them carefully that they do not boil too much; (some will be done in half an hour, others will take much longer. They are sufficiently done when the feet are soft to the touch.) Take off the shell and remove the sand bag and the gall, (which will be found in the liver; the sand bag is full of water;) then put them down to stew with one pound of best butter to three good-sized terrapins: season with red and a little black pepper; (no salt;) when they are perfectly heated through, put in the following dressing, and when it boils furnish the seasoning with a little salt, &c., if required. Dressing,—Take three yolks of hard-boiled eggs, to one large terrapin; mash them upfine, and add the best Madeira, a little at a time, until you make a thin paste; stir this into the terrapins, and add more wine, if necessary. There should be just dressing enough to float near to the top of your terrapin in the saucepan.
One gallon of water, one quart of cream, the juice of a dozen lemons, one pint of the best brandy, and a pint of rum; sugar to the taste; to be frozen before the cream goes in. The cream stirred in and frozen again.
One bushel of apples baked on white paper, and strained next day through a sieve, three gallons of water, one gallon of brandy, three quarts of Jamaica spirits; sweeten to your taste.
Half boil some veal; then cut it in small pieces; season it with cayenne pepper, salt, nutmeg, parsley and a little butter: make a good paste; line the sides of a deep dish; put in the meat, and add some cream; have a small cup in the middle of the pie; cut across the centre, and turn back the sides to let the steam escape: bake slowly.
They are very good cooked as pheasants or stewed like chickens.
Boil some string beans in as little water as they can be cooked in, with salt; when nearly done, have some corn cut from the ears put in, and season with pepper, salt, butter and a little cream; twenty minutes will be long enough for the corn to cook; but the beans will require an hour and a half. In winter, succotash can be made with dried corn and beans; let them both soak all night in the water you boil them in, after washing them well.
Take fine large shad, and when they are thoroughly cleaned and washed,splitthem in two and cut them in square pieces. Place a layer of fish in a stone crock; (a glazed one will not answer;) sprinkle over it salt, cloves, whole pepper and mace; thus continue till your crock is filled; pour over it the best pure cider vinegar; cover the mouth of the crock with a bladder, which should be tied down sufficiently tight, to prevent the steam from escaping; place it in a moderately warm oven, and let it bake for several hours. It is a good plan to send it to a bake-house, and let it be put in a brick oven, after the bread is taken out. If properly done, the bones will all be dissolved, and it will be almost equal to salmon.
To one shin of beef and one of veal, add eight quarts of water, and salt to the taste; skim it well,and let it boil till it is quite thick: take out all the meat, and pour off the stock; set it away till next day: you can add some of this to your soup, and it will improve it very much. Geese, ducks, and chickens are very good stewed in stock made after the above receipt, and then browned in an oven.
Parboil them; then cut in small pieces; season with pepper, salt, and nutmeg; put them down to stew in some veal gravy, and just before you take them up, add some mushroom catsup and a glass of wine.
Half boil them; then take them up; lard them with ham, and roast before the fire: season with cayenne pepper, salt and mushroom catsup.
Cut in small pieces; have two onions fried brown; put it down in a little good gravy; just before you dish it, season with pepper, salt, a little currant jelly and wine, or a spoonful of walnut pickle.
Beat to a cream a quarter of a pound of butter and half a pound of sugar, rose water to the taste, half a pound of flour; stir all well together, and drop them on buttered paper, and bake: ornament with sugar plums.
One pound of butter, one and a half of sugar, two pounds of flour, nine eggs, two pounds of currants, and a little soda dissolved in milk.
Flour, one pound; sugar, one pound and a half, ten eggs, and a large tea-cup full of water. The water must be poured over the sugar and put on the fire to dissolve, and come nearly to the boil; meanwhile, beat the eggs separately very light; then mix them together, and add the dissolved sugar, beating it in the egg very hard; lastly, stir in the flour veryslowly.
One pound of sugar, three quarters of a pound of flour, five eggs, five ounces of almonds or ground-nuts, blanched and pounded. Cut into cakes and bake.
Half a pound of butter, one of sugar, six eggs, and one large cocoa-nut grated.
Half a pound of butter warmed, four eggs well beaten, four tea-cups full of fine white sugar, two quarts of flour, four teaspoonsful of cream of tartar, two of soda, four tea-cups full of milk; stir all well together; flavour with grated lemon peel, and bake in a moderate oven.
Have some moderate-sized cooking apples; pare and core without cutting them open. Let them boil slowly till they are tender, with some slices of lemon; when they are done, take them up, and add sugar enough to the liquor to make a syrup; put the apples in, and let them boil till clear; put in half an ounce of isinglass dissolved; lay a slice of lemon on each apple, and pour the jelly around them.
Take the juice and peel of one large lemon, two glasses of wine, and one of brandy; sugar to the taste; to this add a pint of whipped cream; arrange it in glasses.
Grate the white part of the cocoa-nut, and pile it up in the middle; this is nice to eat with preserves or fruit, and is a delicate relish for tea.
To two bowls of cottage cheese, add ten eggs, and half a pint of cream, mace, cinnamon, sugar, and nutmeg, to the taste; add a little brandy; bake in puff paste.
Blanch a pound of sweet almonds, and a few bitter; pound them in a mortar, with a little rose-water; add ten eggs, beaten very light, and sugarto the taste; a glass of brandy, and some lemon peel; bake in puff paste. You may take equal quantities of almonds and cocoa-nut.
Take out all the inside, and lay them in salt and water for two days; then wash them well; put them in fresh water; let them boil till tender; then take them up; throw off the water; and make a syrup with half their weight of sugar; put in the peel for twenty minutes; then take them up; and when the syrup is thick, pour over the peel; put them in jars, and cover tightly. This may be used as citron.
To half a pound of grated cheese, add the yolks of six eggs, and half a pound of butter; stir all together; add some cayenne pepper, and bake.
Scald the cucumbers in brine; let them stand till cold; repeat this three times; then put them in jars, pouring on vinegar, with a small quantity of whisky in each jar; let them stand for three months; they will be hard and green.
Grease the saucepan with butter; then put in the molasses, with a little brown sugar; let it boil for half an hour, stirring it all the while; when it is brittle, it is done. If you like, add the kernels ofany kind of nuts you prefer: just before taking up, pour into buttered tin pans, and set away to cool.
Make a thick syrup; then throw in the kernels of any kind of nuts you prefer; have buttered tin pans, and pour it out.
Three quarts of water, four of gelatine, three pounds of sugar, the whites of five eggs, one pint of wine, and six tablespoonsful of brandy, and six lemons, peel and juice. The gelatine must be soaked in one quart of water for half an hour; stir all the ingredients, except the brandy, well together, before it is put on the fire; first beating the white very light. Let it boil ten minutes without disturbing it; then strain it through a jelly strainer.
One ounce of moss, one quart of water, three tablespoonsful of sugar, half a pint of wine; boil ten minutes, and strain.
Make a salve of raw carrots; grate and stew them in lard; when done, strain it. Another salve can be made of the leaves and bark of black alder, stewed in lard. Raw cranberries, cut in half and mashed, are an excellent application.
Put two quarts of elder-berries in a kettle, with some water, say a pint; stir and mash them well; when the juice is all extracted, strain it, and add two pounds of the best loaf sugar; let this simmer twenty minutes. This is good for colds, and sore throat, and is a great purifier of the blood.