Beat six eggs very light; add to them two tablespoonsful of cream, butter the size of a walnut, a spoonful of chopped parsley, some pepper and salt, two ounces of grated cheese; beat all well together, and pour into a pan in which butter is melting; let it cook until a light brown; then fold up and dish for the table. Shake the pan while the omelet is doing.
Beat six eggs separately, very light; add to the yolks a little mustard, cayenne pepper and salt; mix this with the whites; pour it into a pan in which butter is melting, and cook till a light brown. Before folding, have a few nicely scolloped oysters and lay between; shake the pan about till the omelet is done.
Toast four slices of bread, a light brown; butter them well, and sprinkle on a little salt. Poach four eggs in muffin rings to retain their shape; place one on each slice of toast, and send to the table.
Take six sweet-breads, and after being well washed stew them until done; when cold cut them into small pieces; season with pepper, salt, a grated nutmeg, and a little mushroom catsup; stir them over the fire a few minutes; then spread them on a dish to cool; the croquettes must then be shaped; rolled in egg and bread crumbs, and fried in lard.
Boiling eggs depends upon the person for whom you cook. Two minutes and a half will boil to suit most persons: if you want them very soft, two minutes will answer. If hard, they will take ten minutes.
Have the lard hot, but not boiling; put in the eggs one at a time; when done, send hot to table.
Have ready a pan of boiling water with muffin rings, into which put the eggs, one in each ring; let them remain on the fire till the whites are firm.
Beat the eggs with pepper, salt, parsley and chives; have some butter in a saucepan; as soon as it has melted put in the eggs; stir till they are done.
Beat the eggs separately till very light; then mix them: add sugar and lemon peel to your taste; have some melted butter in a pan; pour in the eggs; and when baked, sift some powdered sugar over it and send it hot to the table.
Separate five eggs; beat them very light; season the yolks with pepper, salt and parsley; have some butter hot in a pan; put in the omelet; stir the whites in just before you put it in the pan; you can put in ham, oysters, onions, chives, or any thing you prefer. Keep the pan moving till the omelet is done; a little cream is an improvement.
The lettuce should be gathered early in the morning; pick and wash it well; let it lie in water till required: then drain the water from it. Have eggs boiled hard, oil, mustard, pepper and salt, according to taste. Ornament with slices of hard-boiled eggs.
Get those that are hard and white; cut off the stalk; take off the outside leaves; put it down toboil in hot water, with a little salt: a large one will take half an hour. Do not let it boil too much: eat with drawn butter.
Scrape and wash them: cover them with water, and let them boil till tender, which will be from one to two hours: send to table with butter, pepper and salt, or fry them brown.
Let them be scraped and washed; boil them; try them with a fork; if they are tender, they are done; dress with drawn butter.
Pare, wash and cut up; put them on to boil; when done, take them up; mash them in a tin pan: season with pepper, salt, and butter; send hot to table.
Wash and scrape them well; put them down to boil; when soft, mash and season with pepper and salt: make a batter of milk, flour and egg. Mix all well together; drop them the size of oysters with a tablespoon, and fry them a light brown.
Have the water boiling. Put in the potatoes; let them boil till nearly done, then pour off the waterand throw in some salt; uncover the saucepan and set them on the back part of the stove. If the potatoes are boiled fast, the skin will crack before they are done. For mashed potatoes, pare them before you boil them; when done, mash them with a small piece of butter, a cup of cream, and a little salt. Another way to boil old potatoes is to pare them around the middle, before you boil them, and throw in a little salt. When potatoes are young, scrape and boil them; when done, pour off the water and dress them with a little cream, butter, pepper and salt.
Pare large potatoes; cut them lengthwise: cut them into four pieces, of about a quarter of an inch thick. Have some butter boiling hot into which put the potatoes; keep turning them till they are done. Sprinkle a little salt on them before sending them to table.
Slice the potatoes and put them down to boil, with just enough water to cover them; when nearly done, pour off the water, and add milk and a lump of butter rolled in flour, parsley and salt.
You can make mashed potatoes into any shape you wish them. Touch them over with the yolk of egg, and put them in an oven to brown.
Large potatoes will roast in an hour. Do not put them too near the fire, or they will burn before they are cooked. Sweet potatoes, if they are large, will take an hour and a half to roast.
Parboil them, then peel; cut them in slices, and fry in butter: send them hot to table.
Have them as nearly of a size as possible. Put them in boiling water; as soon as they are done, (which will depend upon the size,) pour off the water; then lay them on the back part of the stove, where they will dry, but not burn. Some persons parboil them, cut them in two, and broil them over a gridiron.
Take great care in picking it; wash it well, and put it in a steamer with a little salt. It will cook in twenty minutes. Have some toast on a dish; put your spinach on the toast, and some poached eggs on the top.
Cabbage sprouts are better boiled with a piece of pork or bacon. Eat with hard-boiled eggs, and if cooked without the meat, have drawn butter or vinegar.
Lima beans will require about three quarters of an hour to boil. Put them on in cold water; when done, drain them: season with pepper, salt and butter.
String and cut them down the middle; put them down in as little water as you can cook them in, without burning them: do not strain off the water, but let them cook till nearly all the water has evaporated: season with butter, pepper and salt, and send to table.
Shell and wash the peas. Cook them just as the beans. This is the best way to cook peas and beans; or you can boil them in the common way, and drain off the water: season with butter, pepper and salt.
Scrape and wash the asparagus; tie it up in bunches; and put it on to boil in water in which there is some salt; it requires about fifteen minutes to boil it, and it must not remain in the water after it is done. Have some bread nicely toasted, on which place it, and pour over drawn butter. A better way is to cook it in just as little water as possible; do not pour off the water, but let it evaporate as much as possible; then season with butter, pepper and salt, and send to table with the liquor around it. This is the German manner of cooking beans, peas, and asparagus.
Have young corn cut from the cob. Save the juice; put it down to stew with pepper, salt, and a little cream; roll a lump of butter in flour, and stir in. If the corn is young, it will cook in twenty minutes. Corn will boil in half an hour; put it in boiling water, and take it up as soon as done.
Get the corn when young. Boil it ten minutes; a longer time would injure it; cut it from the cob; spread it on dishes, and put it in the oven after the bread comes out; be careful the oven is not too hot; if it is, the corn will be spoiled. If not dry enough, put it in the sun for a few days, stirring it frequently. When perfectly dry, tie it up in bags and keep it in a dry place. When you cook it, wash it well: put it down with a little water, butter, pepper and salt. It will require much longer to cook than it does in summer.
Wash it well, and soak it over night in the water you intend to boil it in; put it on early in the morning with a few beans and a piece of salt pork. Let it boil slowly for three hours or more, if not soft.
After your hominy is boiled and cold, mash and season with pepper and salt; have some lard hot ina pan, into which put your hominy. Cover it for five minutes, then stir it well, and cover again, and let it fry a light brown. Fried hominy is very good for breakfast.
Pare and let them lie ten or fifteen minutes in salt and water, to take away the bitter taste; wipe them perfectly dry; have ready cracker rolled fine, and seasoned with pepper and salt; dip each piece in the yolk of an egg beaten, then in the rolled cracker, and fry in hot lard.
Cut in half with the skin on, then soak in vinegar to extract the bitter taste, say half an hour, then boil till quite tender; scrape out the pulp and fill them with bread crumbs, butter, cayenne pepper and salt; lay them open in your bake pan with a little water in the bottom, put them in the oven and baste them often so that they will not be dry; rub a little flour and butter together for the gravy.
Prepare as above, and mix with pepper, salt, butter, and bread crumbs; fry in sweet oil.
Take off the skins by pouring boiling water over them; then stew them with butter, pepper and salt; put in a little soda to correct the acidity; pour insome cream, and stew for a few minutes longer. Some persons prefer them without cream, and then it is not necessary to use the soda.
Wash and boil your tomatoes whole; then pass them through a hair sieve; season with butter, pepper and salt; let them stew some twenty minutes, and serve. Or dress them with sugar and a little wine.
Wash some large ripe tomatoes: wipe them dry; put them on a gridiron over hot coals to broil; when they are hot through, they are done; send them hot to table: to be eaten with butter, pepper and salt.
Have some large ripe tomatoes; wash and peel them; cut them up in a dish—have ready bread, butter, pepper and salt; put a layer of tomatoes, then the bread crumbs, butter, pepper and salt, and so on, till your dish is full; bake, and send them to table in the dish in which they were baked.
Take some large tomatoes; peel them, cut the top off, and take out some of the seeds; have ready some mushrooms chopped fine to fill them; season with butter, pepper and salt; then put them in a pan, and bake them; serve up hot.
Peel your tomatoes; slice them and put down to stew; season with some onions cut fine, bread crumbs, butter, pepper and salt; they will be sufficiently done in twenty minutes. Some persons prefer a little flour rolled in butter.
Take off carefully all the silk and all the husks. Put the corn in boiling water: if young and tender, it will boil in half an hour. Some persons serve it up in a napkin on the dish, but if it is sufficiently cooked, and can be served hot, it is better not to be steamed in a napkin.
Take some tomatoes; skin and cut them up with equal quantities of ochras; season with pepper, salt and butter; stew them till tender; which will be nearly an hour. Ochras may be stewed alone, seasoned with butter, pepper and salt: add very little water when you put them down.
Skin some tomatoes; slice and fry them with butter, pepper and salt; cut up two onions, and put in with four eggs; stir all well together, and send hot to table.
Get the young ochras; slice and string them; hang them up to dry; when dry, put them away for soup in winter.
Gather them fresh. Pare, slice and lay them in salt and water; just before dinner, pour off the water; season with pepper, salt, vinegar and onions.
Squashes should be young and tender; try them with a fork; if they are old, do not use them. Peel them and take out the seed; cut them in pieces and boil till tender; when done, pass them through a cullender. Stew with butter, pepper, salt and a little cream; send them hot to table.
The early turnip beet is best in summer: wash them, but do not cut the tops too close, as they are much sweeter with some of the tops boiled on them. They will boil in three quarters of an hour; when done, take them up, put them in cold water for a moment, so that the skin will easily peel off. Slice them, and season with pepper, salt and butter. Old, or winter beets, will take much longer. They will take from two to three hours to boil. It is better to put them to soak over night, if they are very solid: cut them in slices, and pour vinegar over them.
The small white onions are preferred. Peel them, and put them down in a little water and salt; when nearly done, pour off the water, and add milk and a little flour mixed with butter.
Salsify, parsnips, beets, and carrots should be gathered in the early part of November. Those you want to use during the winter should be put in boxes, and covered with sand. Celery should be put in a box with the roots down, covered with sand. Some gardeners keep it in the ground all winter, and dig it as they wish it, for use.
Wash and peel the mushrooms; put them down in a stew pan with a little water, pepper, salt and butter; let them stew slowly for ten or fifteen minutes; then take them up. They are very good broiled.
The hard white cabbage is the best for slaw. Wash it well, and cut it fine; have some butter boiling hot; put in the slaw and keep stirring till it is shrivelled: then beat up some vinegar and the yolk of an egg: season with pepper and salt; pour this in the pan over the slaw, and stir in till quite hot: send to table either hot or cold, as preferred.
Cut fine some hard cabbage; dress with hard-boiled eggs, oil, vinegar, mustard, pepper and salt.
Wash your cabbage well; cut it in two, and boil till tender in salt and water. Some persons preferit boiled with a piece of pork or bacon. If it is boiled with bacon, the pot should be well skimmed before the cabbage goes in.
Pick and wash it well; tie it up in bunches and boil it; when done, drain it and serve it up with drawn butter. Put a little salt in the water when nearly boiled.
Sea kale is cooked in the same way as brocoli.
In winter the pans should be scalded before the milk is strained into them; in summer the pans and strainer should be rinsed with cold water. Do not cover the milk until it is perfectly cold; a stone crock is the best for keeping the cream in, and it should be stirred two or three times a day; if the cream is not stirred, the butter will have a bad taste; do not let your milk stand too long, or this will make the butter taste very unpleasant. Be particular to put cold water in your churn the night before you wish to use it; pour it out in the morning, and rinse it again; before the butter comes, or while it is gathering, take off the lid of the churn; have your butter-bowl scalded and cooled; work the milk out well, but do not put in any water; add salt to your taste. Everything connected with milk or butter should be kept very carefully clean.
Butter, to keep, should be well worked; pack it in stone jars, and tie it up tight, and set it in a cool place.
Get eggs as fresh as possible; put a layer of salt in a jar; then put in some eggs, the small end down, then another layer of salt, then the eggs; be careful not to let the eggs touch each other; set them in a dry cool place, and they will keep all winter.
Coffee should be roasted with great care, to a dark brown colour, stirring it all the time it is on the fire, with a long-handled iron spoon; when it is done, put it in a stone jar, and cover it up. Freshly roasted coffee is much the best; grind it into a bowl, beat it up with part of the white of an egg, and cold water; put it into the tin coffee-pot, and pour on it boiling water, out of a tea-kettle, stirring it all the while; set it on the fire, and let it boil fifteen minutes; stir it frequently from the sides of the pot; when it is done, set it a moment on the hearth, and it will settle; do not pour into it either cold or warm water, or coffee, to settle it: this spoils the coffee. Pour it into your silver or china coffee pot, and send to table.
Black tea should be boiled fifteen or twenty minutes. Green tea should not boil: but have boilingwater poured on about five minutes before it comes to table.
Have a quart of good milk boiling; grate a piece of chocolate three inches square; mix it with a little cold milk; then stir it gradually into the milk on the fire. If preferred thinner, use less chocolate. It should boil at least half an hour.
Pare six good-sized potatoes; put them on to boil with three pints of water and a handful of hops; pour the water through a sieve on a pint of flour; stir it until perfectly smooth; mash your potatoes through a cullender into the yeast; stir all well together, and let it stand till nearly cold; then stir into it a pint bowl half full of dry yeast, dissolved in water; put the water on the dry yeast as soon as you mix your flour and potatoes, and when it has sufficiently cooled, your yeast will be ready to go in. Set it in a warm place to rise. When it is light enough, keep it in a cool place; cover it close. Yeast should be made the day before you bake; then it is good and fresh.
Make as directed above. When perfectly light, stir in corn meal till it is quite dry; spread it on dishes to dry. Be careful not to let it be in the sun, as this would sour it. When dry, put it in a bag, ina dry, cool place. In summer time, when the flies are numerous, spread a thin piece of gauze over to keep them off when it is drying.
Sift the flour; put it in an earthen vessel; the quantity of flour you take will depend upon the number of loaves you want. Four loaves of bread will require two quarts of water; pour the water, which may be as warm as milk just from the cow, upon the flour, enough to make a thick batter; put in two tablespoonsful of salt, and a pint of home-made yeast; do not beat it after the yeast goes in. Set it in a warm place to rise; when it is light, work it very well with flour. The more you knead it, the better. If the flour is running, the bread will require to be made stiffer than when it is superfine flour. Let it rise again, covering it, and set it in a warm place. When it is broken on top, make it into loaves, with as little flour as possible. Put each loaf into a basket: cover it over, and set it to rise again. When quite light, bake it in a brick oven, from three quarters to one hour.
A brick oven will require one hour to heat. The wood should be split fine; make a little fire at first, then add more wood; when the oven is white at the top, it is sufficiently hot. Spread the coals over the bottom of the oven, and let them remain a quarter of an hour.
Rusk or biscuit, if they are very light, will bake in from ten to fifteen minutes. Bread requires one hour.
One pound of flour, and a half pound of sugar, one pint of milk, with one teaspoonful of soda, a few currants, and half a pound of butter, a tea-cup full of yeast. Mix all well, and let it rise; when well risen, put in six eggs, beaten separately: pour it in the pans, and let it rise again; then bake.
When your bread is very light, take a piece of dough, into which rub a small piece of butter; make them into rolls a quarter of an inch thick: let them rise, and bake.
Rub into a pound of flour, one tablespoonful of butter, and a teaspoonful of salt: work it very well, or beat it; roll very thin: stick with a fork, and bake.
Have a pint of corn mush; when a little warm, add a little salt and flour, enough to make a dough; add a tea-cup full of yeast; let it rise, and when quite light, make into rolls; let them rise again, and bake. You can put a little butter with them, if you prefer: but they are very palatable without.
Warm a quart of milk, into which put a quarter pound of butter, enough flour to make a batter, two eggs, well beaten, and a cup of yeast, a little salt; when quite light, bake in rings. Do not beat them after the yeast is in: they will be light enough in three hours.
Sift into three pints of flour, three teaspoonsful of cream of tartar; rub one quarter of a pound of butter in the flour; dissolve one teaspoonful of soda in as much milk as will make a dough, thick enough to roll out; then take a large spoonful, sift flour on the board, roll out and bake: do not touch them with the hands.
Rub half a pound of butter in three pounds of flour, a teaspoonful of salt; warm the milk and pour on enough to make a thick batter; beat it well, then add a cup of good yeast. Do not beat it after the yeast goes in; let it rise; when quite light mix in flour, enough to make it out, but as little as possible: roll it out and cut into cakes with a small tumbler: let them rise again, and bake as soon as light.
Twist rolls are made in the same way, only make in small twists or rings, and bake.
Have a quart of milk a little warm, into which put two spoonsful of butter; pour this on flour, enough to make a dough; add a tea-cup full of yeast, and a little salt; let it rise three hours, when roll into cakes: put them in pans: let them rise again, and bake.
Warm a pint of good milk, into which put a piece of butter, the size of an egg; pour this on some flour, with a little salt and a tea-cup full of yeast. When quite light, knead it well; roll out and bake in pans. When done, pull them open and butter them.
Cut up into a pound of flour, lard the size of an egg, and a little salt; milk sufficient to make a dough; roll out very thin, and bake. These cakes can be fried in lard, in round cakes, and are then called snow-balls.
Cut up a quarter of a pound of lard and butter, into two pounds of flour; add a little salt and water enough to make a stiff dough; beat very light with an axe, till it will break off short: stick with a fork, and bake in a quick oven. To be made up in small cakes.
In a quart of buckwheat meal, put a cup of Indian or wheat flour, whichever is preferred. Make this into a batter, with water, a little warm, a cup of yeast and a little salt. Set it to rise, and when quite light, pour it on the griddle. It is better to set them to rise in a pitcher, as stirring the batter spoils them.
Make a batter of a pint of milk, sufficiently warm to melt in it a piece of butter the size of an egg, two eggs, a little salt and flour; put in a cup of yeast, and set it to rise three hours: bake on the griddle. If you wish them quick, make them of soda and cream of tartar, one third soda, and two thirds cream of tartar, or yeast powder.
Take a pint of milk and water mixed; warm it, and melt a small piece of butter in it. Put in flour enough to make a stiff batter. Two eggs and a cup of good yeast, a little salt, but no sugar. Set it in a warm place to rise. Send to table whole. This quantity will take near an hour to bake: do not beat it after the yeast goes in.
Take some mealy potatoes, mash them fine in some flour, a small piece of butter, a little salt and some yeast; when light, roll out in cakes: put them in pans, and set them away to rise, and when light, bake.
Take a pint of corn mush, and when milk warm, put in a lump of butter, a little milk, two eggs, and flour enough to make a batter; add a little salt and one cup full of yeast. Set to rise for three hours: bake in rings.
Take a cup full of boiled rice, and a piece of butter, the size of an egg; pour upon this a quart of boiling milk; add a little salt and two eggs well beaten; when cool, a tea-cup full of yeast and flour, enough to make a stiff batter: when light, bake in rings.
One and a half pints of milk to a quart of flour, an even tablespoonful of butter, two eggs; sift with the flour two teaspoonsful of cream of tartar, and dissolve with a little milk and a teaspoon three quarters full of soda: bake immediately.
Quick waffles are made with sour cream. To one quart of sour cream add flour enough to make a batter, two eggs well beaten, a small piece of butter, and one teaspoonful of soda; just before baking, a little salt; bake immediately: a little boiled rice will be a great improvement.
It is better in making Indian bread to pour the liquid, either water or milk, boiling hot on the Indian meal. Indian takes more salt than wheat.
Have a pot of boiling water. Stir in gradually corn meal to make it thick. Salt it to your taste: let it boil one hour. When it is cold, slice it and fry it a light brown: send to table hot.
Pour boiling milk on meal, enough to make a batter; add a little salt and two eggs. The eggs will prevent them breaking when they are turned: send hot to table. If this batter is made thick and baked in a pan, it is called pone.
Mix well some corn meal with water, and a little salt. Have ready the middle board of a flour barrel-head; wet the board, upon which put the dough with a large spoon; smooth it over; bake before the fire; when baked brown, turn the other side. Send hot to table.
Pour either milk or water boiling hot on a pint of corn meal; add salt, and, when it is cool, some yeast and two eggs; when it is light, it will open at top: bake in pans an inch thick.
Upon one quart of corn meal, pour one quart of boiling milk, with a small piece of butter, a spoonful of salt, a spoonful of cream of tartar, and a half one of soda sifted with the meal; when well mixed drop them into a pan, and bake in an oven: these cakes must be rough on top.
Boil ten mealy potatoes, put to them a piece of butter the size of an egg, some salt and flour, enough to roll them out; bake them in cakes, on the griddle: send hot to table.
Take one pound and a half of flour; sift half of it into a tin pan. The remainder keep for rolling out the paste; take a pound of butter which has been washed and well worked the night before, and kept in a cold place. Cut up half of it with two knives into the flour, then mix it with a tumbler of ice water. Then roll it out very thin, and spread on it in small thin pieces a quarter of a pound of butter, and sift flour over it. Cut it in strips, about four inches wide, and six long; lay one upon another till they are all on; then roll again, and put the remaining quarter of butter on as before; roll and cut it in strips, and those strips in squares, and lay one upon another. When you make the pie do not take one of the strips, but cut it down, so as to have as many layers as possible in each pie. Always use the knives: never touch the paste with the hand.
One pound and a quarter of flour, and one of butter. The butter should be divided into four parts, and the salt well washed out of it in three different waters, the night before, and set in a cold place to become hard, the harder the better. Weigh a pound and a quarter of flour; sift half a pound of the flour into a tin pan, (such a pan as should be always kept for making pastry,) keep the rest of the flour in the sieve. Cut up in the pan with the half pound of flour, a quarter of a pound of butter with two knives. (The hands should never touch the pastry.) Then pour slowly into the pan half a pint of ice water; mixing it with the knives. Sift some of the flour on your board, and roll it out very thin, with a floured rolling pin; sufficient flour must be used to prevent it sticking to the board; put over the paste in small pieces as regularly as possible, one quarter of butter; then sift flour over and cut it in strips about three inches wide; then cut across as many times, placing one piece upon another till it makes quite a high mound. Flour it and roll it out again as thin as possible. Then put on in very small pieces the third quarter of butter, and proceed as above, with the last quarter; roll out very thin, cutting it as before. The flour is now all rolled in except half of a pound, reserved for rolling out the paste when making up. It should be made in a cold place, and near an open window. When you makeup your pies cut a piece from top to bottom of the pile, and roll out thin. The fire should be under pastry to make it puff up. There is nothing better for baking pastry than a ten plate stove.
Take a fresh tongue and some of the neck, four pounds in all; two pounds of suet, four pounds of raisins, two of currants, two of citron, six pounds of sugar, one quart of brandy, one of Madeira wine, and half a peck of apples. Cinnamon, nutmeg, cloves, and very little salt.
Pick and scald your currants; let them stand a few minutes, then pour off the water. Some prefer them stewed. Sugar to your taste. Gooseberries are prepared in the same way.
Take off the skin; cut in small pieces; sugar them and put them in the paste, and bake. Some prefer them stewed.
Wash your blackberries; put them in the paste, with sugar to your taste: bake, and send hot to table. These pies are not good, if they stand long after being baked.
Pare your peaches; cut them in slices; put them in your paste with sugar and a little water, and bake slowly.
Boil a quart of milk; stir into it four tablespoonsful of rice flour; let it boil ten minutes, then add a tea-cup full of powdered loaf sugar, grated nutmeg, a gill of cream, and five eggs beaten very light. Make a puff paste, and bake.
To one cup of cream, add two tablespoonsful of rice flour, and two eggs; a few currants, sugar, and rose water, to your taste: bake in paste.
Pour one quart of boiling milk over a half pint of corn meal; add two tablespoonsful of butter, and four of molasses; beat four eggs very light; and, when perfectly cool, add them, with a glass of brandy, and mace and nutmeg: bake, and send to table hot with wine sauce.
Take half a pint of rice; wash it well; put it on to boil with very little water, and let it boil dry; then stir in a piece of butter the size of a goose egg; a grated nutmeg, a tea-cup full of loaf sugar, a quart of milk, and two eggs well beaten: pour it into a pudding dish, and bake.
Grate one cocoanut; pour the milk on some sugar, then boil it, and throw in the cocoanut; let it come to a boil again. When cold, add four eggs well beaten: bake in puff paste.
Take the inside of a stale loaf of baker’s bread; pour over it one quart of boiling milk; when perfectly cold, add five eggs well beaten, one cup full of sugar, a small piece of butter, a little brandy, mace, and nutmeg: bake in buttered pans. A few raisins would be an improvement.
Have a pan well buttered; on which put a layer of bread crumbs; then a layer of apples, pared and sliced, and some sugar and cinnamon; then bread and butter; then apples, sugar and cinnamon, till your dish is full. The apples should be juicy: bake, and eat, with wine sauce.
Wash a tea-cup full of sago well, in two waters; then pour over it one quart of boiling milk; a small piece of butter. Set it on the stove to simmer, slowly, for a few moments; then take it off. Beat four eggs very light; add sugar and rose water, to your taste: bake in a crust, or in a buttered dish.
Wash well the tapioca; one cup to a quart of milk; put it on the stove; let it boil till soft; stir in whilehot a little butter; let it get cold; beat three eggs very light: season to your taste, with sugar and lemon peel: bake in a paste.
Boil one quart of milk; dissolve one tablespoonful of arrowroot; and when the milk boils, stir it in as you would starch. Let it cool, and then mix a half pound of butter, and the same of sugar; add six eggs beaten very light; the rind of a lemon grated, and some grated nutmeg; put a paste in your dish, and bake: this quantity will make four puddings.
Orange pudding is made like lemon pudding: using the oranges instead of the lemons.
Wash well half a tea-cup full of rice; put it in a bake pan with two quarts of milk; sugar and cinnamon to your taste: bake in a slow oven till it is as thick as custard.
Make a sponge cake batter. Boil it in a pyramid form. Make a sauce of the white of egg and loaf sugar beaten up together. Pour over the pyramid.
Take half a loaf of bread crumbled fine; a cup full of suet chopped fine; some pippin apples cut inthin slices. Have a tin pan well buttered; put the bread around it; then put in alternately the apples, bread and suet, with some sugar and nutmeg; to be baked, and eaten with wine sauce.
One quart of dried peaches. Wash them well in four waters; then pour three pints of boiling milk on one quart of bread crumbs, made fine; five large tablespoonsful of flour, three spoonsful of cinnamon, one wine-glass full of brandy, half a pound of suet, two tablespoonsful of brown sugar, eight or nine eggs beaten separately: boil three hours, and eat with wine sauce.
Take the crumbs of a five cent loaf of bread; one quart of rich milk boiled and poured over the bread while hot, one quarter of a pound of suet cut fine, two pounds of raisins stoned, half a pound of currants washed and dried, one quarter of citron cut in thin slices, six eggs beaten very light, one tablespoonful of flour. Mix these ingredients, and boil, or bake slowly. Make a rich sauce, half wine and half brandy.
Boil one pound of sweet potatoes till half done; then skin and grate them; add half of a pound of butter, the same of powdered sugar, beaten to a cream; add six eggs well beaten, a grated nutmeg,and lemon peel with a glass of brandy; bake in a paste, and when the pudding is done, sprinkle the top with sugar, and cover with bits of citron. Irish potato pudding is made in the same way. A little cream is an improvement to the Irish potato pudding.
Stew a fine sweet pumpkin till soft and dry; rub it through a sieve; add half a pound of butter beaten to a cream, with half a pound of sugar, half a pint of new milk, and a wine-glass full of brandy, some cinnamon, and nutmeg, six eggs beaten very light: put in a paste, and bake.
One pound of butter; the same of sugar beaten to a cream; ten eggs beaten to a froth, one wine-glass full of brandy and rose water mixed; the rind of one lemon and the juice; add one tablespoonful of grated cracker, or Indian meal: bake in a paste.
One cup full of sugar, one egg, the rind and juice of one lemon. This will make one pudding: or mix with a little rice flour, and make two with two eggs.
Get some small-sized oranges; take out all the pulp very carefully, by cutting a round piece out of the top; scrape out the pulp with a spoon. Makea jelly with the juice of the oranges; wash and wipe dry the skins of the oranges. Have some blanc-mange of Irish moss: fill half of the oranges with the blanc-mange, and the rest with the jelly; let it get perfectly cold, then cut them in halves or quarters, just as you fancy; pile them in a dish, and ornament with orange or any kind of long leaves.
Have a good under crust; cover with stewed apples seasoned with lemon peel; make an icing as for cake; spread thick over the apples: put it in the oven for a few moments.
Have some good cooking apples; pare, core, and stew them slowly till they are tender; then take them out, and fill the centre with any kind of marmalade. Arrange them in any fanciful manner you may prefer. Have some apples stewed and mashed fine; fill all the uneven spaces; cover this with icing, and decorate with blanched almonds, or macaroon. Set it in a moderate oven for a few minutes: to be eaten with cream, when perfectly cold.
Grate some stale sponge cake; upon which put some thin slices. Whisk three eggs very light; pour on them one pint of boiling milk: season withlemon peel and sugar to the taste. Mix all well together: bake twenty minutes in a slow oven. Cover the top with sponge cake, and pile the icing up high in the centre.
Take a quart of thick cream. Mix very smoothly eight teaspoonsful of the finest flour, with some of the quart of cream: season to your taste with lemon peel and sugar. Then put the remainder of the cream on the fire, and when it simmers slowly, put in the cream and flour, stirring it very gently till it is thick; then pour it out: when perfectly cool, add some lemon juice. Place in a dish some macaroons, upon which pour some of the custard. And so proceed, till all of the custard is in. Ornament the top with any kind of preserves you prefer.
You can make a basket of macaroons any shape you like, by dipping the edges of the macaroons in barley sugar, and putting them over a mould. Whip some cream with strawberry juice, fill your basket very high, and ornament with strawberries and rose leaves.
Take half a pound of loaf sugar; rub on it the rind of a lemon; add half a pint of boiling water; let it stand till quite cold; beat the whites of three eggs very light, and one yolk. Mix all togetherwith a little lemon juice. Put this in a pitcher and set it in a pan of boiling water, stirring it till it is thick: when quite cold, put it in cups. If you find it difficult to thicken, add two teaspoonsful of rice flour, with the boiling water.
Boil some potatoes; mash them with salt and a small piece of butter; add flour, enough to make a paste; pare and core your apples; have small dumpling-cloths, on each of which place a tablespoonful of dough, and roll it out; then tie up an apple in each one; scald and flour your cloth. They should be put in when the water boils, and will take from half to three quarters of an hour to boil, if the apples are good.
Make a paste of one pound of flour, and a quarter of suet; cut the suet up fine: put in water enough to make a paste; pare your peaches, and put each one in a cloth; tie up and boil: have a small cloth for each dumpling.
Pour some boiling water on flour; beat it very light; roll it on a cloth; put in your fruit; tie it up, and boil.
Make a batter of a pint of milk, some Indian meal, and two eggs; have ready some hot lard, and fry them.
Make a batter of one pint of milk, and three eggs, and flour; chop four pippin apples up fine; stir them into the batter; drop in a spoonful at a time.
Make a batter of eggs, and milk, and flour; pour a little in the pan, sufficient to cover the bottom: when a light brown, turn on the other side.
Mix one table-spoonful of arrow-root with a pint of milk; beat up two eggs very light; while the milk is boiling, add the arrow root, and stir all the time: when it comes to a boil, take it off; let it cool; then add the eggs, some lemon peel, and a little juice: bake in a paste.
Have a quart of new milk boiling hot; stir into it flour enough to make a stiff dough: then take it off, and let it get perfectly cold; beat seven eggs very light, and stir them in: drop them in hot lard, and fry a light brown.
To one quart of milk, add eight tablespoonsful of flour. Stir till the flour is perfectly well mixed; then add six eggs, beaten separately, very light: butter your pan, and bake in a quick oven; or bake in cups; these are then called puffs.
Boil a quart of milk; stir into it four tablespoonsful of farina; let it boil fifteen minutes: when cold, add a cup of cream, a nutmeg, a cup full of powdered sugar, and four eggs; bake, and eat hot with wine sauce.
Put three table-spoonsful of corn starch into a quart of boiling milk; let it boil ten minutes: then add four eggs, sugar and nutmeg to the taste. Bake and serve with wine sauce.
Boil a quart of milk, and when quite cold, beat up four eggs very light, and add to the milk, with sugar to the taste. Boil three ounces of macaroni, and when the pan is buttered, put in the macaroni, and pour the custard around; when it begins to bake stir it well; season with lemon: send hot to table.
Vermicelli pudding is made in the same way, only add a quarter of a pound of vermicelli to a quart of milk, and five eggs.
Wash well three ounces of rice; put it in sufficient water to cover it: when it has boiled a few minutes, pour off the water, and add a pint of milk: stir it; and when done, take it up; put in it a piece of butterthe size of an egg, some sugar and nutmeg; beat very light four eggs, and when cold, add to the rice, and if thick, some milk; a few raisins will improve it very much: when nearly done, have some white of egg and sugar beaten up very light; arrange on the top, and set it for a few moments in the oven.
To one quart of cream, add half a pound of almonds, blanched and pounded in a mortar, with rose water; sweeten to your taste; beat to a stiff froth the whites of six eggs, with three table-spoonsful of rice flour: bake in a paste.
Take four ounces of rice; wash it and put it in a bag, with some raisins; let the rice have plenty room to boil in the bag; turn it while boiling. It will take an hour and a half. To be eaten with wine sauce.
Rice flour fritters are made the same as wheat flour fritters: six eggs, a quart of milk and flour enough to make a batter.
Take any quantity of rice you wish; wash it well; put it down to boil; when half done, pour off the water: then add milk; season with vanilla and sugar.
Take three quarts of new milk; have a piece of rennet about an inch square, which put into two table-spoonsful of water; let it soak over night; in the morning, pour this in the milk; keep it in a warm place till it turns; then set it on the ice to become cold: eat with cream and sugar.
Place some slices of sponge cake in a dish; put on them preserves of any kind; pour over this some boiled custard, then ornament the top with the whites of eggs beaten up with loaf sugar, or whips, if preferred.
To one pint of cream, two whites of eggs, one wine-glass full of wine, and sugar to your taste; churn the cream, and take off the top as it rises; put in lemonade or other glasses, and ornament with macaroons.
Take one ounce of moss; wash it very well, and let it soak for a few minutes: put on to boil four quarts of milk; when boiling, put in the moss; let it boil for four or five minutes, then strain it into moulds; season with sugar, rose water, or any thing you prefer; if vanilla is preferred, boil part of a bean in the milk.
Beat to a stiff froth the whites of six eggs; sweeten with loaf sugar; add currant jelly or strawberrysyrup to colour it; sweeten some cream, upon which put the float. You may season the cream with white wine, or the extract of vanilla, if preferred; it is then called syllabub. Ornament with ripe strawberries.
Take a quart of gooseberries; put them in a pan with two pounds of loaf sugar, and a little water; when quite soft, pass them through a sieve; when cold, add boiled custard till it is thick. Put it in the dish you intend to send to table, with whipped cream on top.
Stew and mash very well some good cooking apples; sweeten the apples; make a float of the whites of eggs and sugar, mixed well together, and cool on the ice. To be eaten with cream.
Have some good cooking apples; stew and mash them; sweeten to your taste; beat the whites of four eggs to a stiff froth with sugar; cover the apples, (which must be in the dish you intend to send them to table in;) set them in a moderate oven to brown for a few moments; take them out, and keep in a cold place till they are required.
Put the freezer containing the cream into the bucket with the ice and salt; put the ice closelyaround, so as to touch every part of it; as soon as the ice is formed, scrape it from the sides to the centre. The freezer must be kept moving constantly during the process.
Take four quarts of good cream; sweeten with loaf sugar very sweet, as the sugar loses its strength by freezing; boil a vanilla bean in a pint of milk; then pour it in the cream and freeze it.
The lemon must be rolled in sugar to extract the oil; use the sugar for sweetening the cream. Then freeze it.
Mash the berries; press them through a sieve; sweeten the juice, and mix it with the cream. Strawberry ice cream is made in the same way.
Pare and grate it; boil it with half a pint of cream; then add it to the cream you wish to freeze. Strain the boiled cream before you put it in the freezer.
Blanch the almonds by pouring boiling water on them till the skins will peel off easily; then pound them fine and put them in the cream; sweeten with loaf sugar and freeze.
Scrape two ounces of chocolate; put it on to boil in a pint of milk; boil it till the chocolate dissolves. Sweeten it and add it to the cream and freeze.
Get soft ripe peaches; mash them through a sieve; then sweeten and freeze. Apples may be stewed and mashed and frozen also.
Mix together four ounces of butter, and two ounces of sugar, three eggs beaten separately, and five ounces of sifted flour; cut a sheet of paper into four pieces; spread them with batter; drop the batter with a tea spoon in the form of balls on the paper; immerse the paper into boiling lard; and as they cook drop them off, and fry them a light brown; drain them on a sieve covered with paper, to absorb the grease; dust fine sugar over them; and eat them with sugar, butter, and wine, beaten together.
Make puff paste; roll it out half an inch thick; cut it out with a large tumbler; double them over; lay them in rows on sheet irons; egg them over, and sift sugar on them; then bake, and, before serving, place on them some currant or plum jelly.
Line the sides and bottom of a round mould with macaroons, fastened together with hot sugar; when cool, place it on a dish. Then make a custard with the yolk of ten eggs, and one quart of milk, half a pound of sugar, and a vanilla bean. Freeze the custard; fill the macaroon mould with it; forming it in a pyramid; and ornament with strawberries, cherries, or any fruit in season.
Pare and core a dozen apples; place them in a pan with a little butter, loaf sugar, and lemon peel; add a little water, and bake them slowly, without allowing them to become brown. Boil some rice with milk, sugar, a little butter, and a nutmeg; when perfectly done, mash it with a spoon, and put into a round mould to cool; then turn it out, and arrange the apples neatly upon it; eat it with wine sauce.
Make a sponge cake, and bake in an oval tin pan; when cold, shape it with a sharp knife in the form of a ham; hollow it out on the under part; and fill with whipped cream. Pin a paper ruffle on the hock; and cover all over with broken calf’s foot jelly.
Have a tin pan well buttered, and spread around the sides and bottom nicely stewed apples. Make a rich custard; place some savoury cakes in the pan; with raspberry jam between each layer of cake; fill up with the custard, and steam a few minutes.
Cooper’s isinglass is the best. Wash it well, and put it in a pan; and to a half pound, add a pint and a half of water, a quarter of a pound of sugar, and the juice of three lemons; let it boil slowly about fifteen minutes; removing the scum as it rises. When cold, the whites of two eggs may be added, and boiled again for a few minutes; then passed through a jelly strainer.
To two pounds of loaf sugar, add one quart of water; and when the sugar is dissolved, add the whites of two eggs well beaten; let it boil slowly, until the scum has ceased rising, then pour through a strainer.
Pour one pint of boiling syrup upon two quarts of strawberries; let it remain until cold; then press through a jelly bag. Let it boil again, and stir in it a pint of clarified isinglass; then pour into moulds to cool.
Pine apples, oranges, or any other fruit can be made into jelly in the same way.
To one quart of syrup add one quart of clarified isinglass, the juice of four lemons, and a pint of good Madeira wine. Pour it into moulds, and place them in ice.
Bruise in a bowl two quarts of ripe raspberries, with half a pound of powdered sugar; rub them through a sieve. Mix with the juice, one pint of whipped cream, and one pint of clarified isinglass. Pour it into a mould which has been rubbed with sweet oil; set it in ice; and when cold turn it out on a dish.
Make a quart of rich vanilla chocolate; add to it one quarter of a pound of sugar, and the yolks of six eggs. Stir all together over the fire a few minutes. Then add a half pint of whipped cream, and a pint and a half of clarified isinglass. Mix well together, and pour into moulds.
Stone and pare a quarter of a peck of ripe peaches; put them into a porcelain lined kettle, with one pound of loaf sugar, and a little water; stir over the fire until all is dissolved; rub it through a hair sieve into a bowl; add one pint of clarified isinglass;fill the moulds, and place them in the ice; when it is firm turn it out; and cover the top with whipped cream.
Take two sets of calves’ feet, and one of pigs’ feet; put them in a kettle with two gallons of water; let it boil down one-half; strain it and set it away till the next day; before you put it on the fire, skim it well; add half a gallon of wine and a pint of brandy, the juice of eight lemons, the skins of four, pared from the rind, four sticks of cinnamon, sugar to your taste, the whites of ten eggs beaten to a froth; mix all in the stock when cold. Let it boil twenty minutes. If the stock is very stiff, ten will be sufficient; then strain it through a jelly-strainer.
Put some calf’s feet jelly in a deep dish, upon which make a nest with some skins of lemons cut in strips and preserved in syrup. Take some eggs; make a small hole, through which empty them; wash and drain, and fill them with blanc-mange; when perfectly cold, take off the shell and put them in the nest.
Make a rich boiled custard of a quart of milk and six eggs; sweeten with sugar and season with vanilla; while warm stir into it a quart of calf’s feet jelly; whip a pint of cream, and mix with it;make a Turk’s cap sponge cake; cut out the centre and fill it with the mixture; put on the top, and ice it when perfectly cold.
Boil one and a half ounces of gelatine in two quarts of good milk; add three ounces of the best French chocolate; vanilla and sugar to your taste; beat very light twelve eggs, omitting the whites of four; pour the boiling mixture very slowly on the eggs; put it in a tin saucepan, and set it in a pot of boiling water; stir it till thick; pour it in moulds.
Put a quart of milk on to boil with half of a vanilla bean or eight peach leaves, when they are in season; beat the yolks of six eggs and the whites of three; pour the milk boiling hot upon the eggs, stirring all the time; then put it in a pitcher, and set the pitcher in a pot of boiling water; stir it well till it is as thick as good cream; then pour it from one pitcher to another till it is nearly cold, when put it in cups, and ornament the tops with the whites of eggs and sugar beaten very light, on which put a strawberry, or a rosebud, or jelly.
Half a pound of butter and one pound of sugar beaten to a cream; the yolks of sixteen eggs beaten very light; lay in the dish, either with or without pastry, some West India preserves. Then pourover them the mixed ingredients, and put it in the oven, which must be well heated. Try it with a knife; when done, ice it. Rose water or wine will improve it.
Mix together three pints of milk and six eggs, well beaten; stir in as much flour as will make a thick batter; have a pudding bag, which wash and flour well; pour in the batter, tie the bag tight, but far enough from the batter to give it room to swell; turn the bag frequently, and do not allow it to cease boiling until done. To be eaten with wine sauce.