.

r-

t^

iT

iS>.

J7

Auoclatton for iMfermatioii and Imag* MaiiagonMnt nOO Wayne Avenue, Suite too
1

Sliver Spring,
"

Maryland 209t0
.

"
.

301/587-82d2

'?% /?

Centimeter
I

2
i

3
i

4
|tt
f

5'

10

11

12

13

14

15

mm

[ii
^

i|i i( i| iij

|i i|

i|ii|iyi|i

^^

Inches

1.0

1^ 12^_ 1 25

Li.
U,
lu

1^ 1 2.2

1.1

11.25

111.4

il.6"

<?

-?

MRNUFflCTURED TO RIIW STRNDflRDS

BY^flPPLIED IMAGE,
INC.

<9

CIHM
Micrafiche
Series

ICMH
Collection de

(Monographs)

microfiches (monographiesX

mm

Canadian

Institute for Historical Microreproductions / Institut

Canadian de microreproductions historiques

Twhniui and Biblioflf aphic NotM

Thelnitituta has attamptad to obtain tha bast orifinal

NoMt

tac

copy

availabia for

f ilmmg.

Faatura* of this copy whiefi

may ba bibliographMlly

uniqua, which

may

altar

any

of tha imagat in tha reproduction, or which may , significantly changa tha usual mathod of filming, ara

checkad balow.

QColourad covars/
Couvartura da coulaur
Covars damagad/
'

'

Couvartura andommagte
Covars rastoirad and/or laminatad/ Couvartura rastauria at/ou pf lliculia

^'

Covar

titia

missing/

La

titra

da couvartura manqua

Coloured maps/
Caitas gtographiquas an coUlaur

Coloured ink

(i.e.

other than blue or black)/

(i.e.

ncre da couleur

autre que bleue ou noire)

Coloured plates and/or illuftrations/

Planches et/ou illustrations en couleur

Bound with other

material/

Relie avec d'autres

documents

,.

Tight binding

may

cause shadows or distortion

along interior margin/

La

reliure serree

peut causer de I'ombre ou de

la

distorsion le long de la

marge interieure

Blank leaves added during restoration

may appear

1/ within
II

the text. Whenever possible, these have

<

been omitted from filming/

se

peut que certaines pages blanches ajouttes

d'une restauration apparaissent dans
le texte,
'

lors

mais, lorsque cela etait possible, ces pages n'ont

pas ete filmees.

Additional comments: /

Commentairessupplementaires:
This item

There are some creases ii P^g^^ wholly or' partially etc., have been refilnw
^

is

filmed at the reduction ratio checked below/

est filme

Ce document
IPX

au taux de reduction mdique ci-dessous.

T4X

18X

22X

y
.12X

16X

20X

'

liblioflf aphic

NotM / Notts

ttchniquas et biUlkHiraphiquM-

L'lnititut a microfilinA It mailltur exemplairt qu'il

.lui

M
la

pouibla d*

t procurar.

La* ditailt da cat

axamplaira qui lont paut-4tra uniquas du point da ua

bibliographiqua, qui paiivant modif iar una imaga
raproduita,

dan*

ou qui pauvant axifar una modification mithoda normala da f ilmaga >ont indiqute

ci-da*(ou*.

A
I
I

Colourad page*/
I

Pagas da coulaur

("7/^ P9 damagad/
I
I

Pagat andommagtai
Paga* rattorad and/or laminatad/
Paga* ra*taurte* at/ou pallicul^a*

Pagat diicolourad, *tainad or f oxad/ Paga* dteolortei,

tachat^ ou piquaes

Paga* datached/ Pagas

d^tach^

0Showthrough/
Transparanca

-0

Quality of print Varie*/

Quaiite inegale de I'iinpresslon

n
|~
I

Continuous pagination/
Pagination continue

Includes index(es1/

Comprend un
Title

(des)

index

on header taken from:/

de Ten-ttte provient:

Le

titre

Title page of issue/

Page de

titre

de

la livraison

Caption of issue/
Titre de depart de la livraison

D
e

Masttiead/.

Generique (periodiques) de

la livraison

are some creases In the middle of pages. wholly or' partially obscured by errata slips, tissues, c, have been ref limed to ensure the best possible image.
s
ked below/
"

idique ci-dessous.

^8X

22X

'

26X

Tnx

20X

24 X

28 X

32 X

Th OQpV tttmvd here )! been reproduced thenkt

to th^ generoaity of:

MetropoUtan Toronto Reference Library

Baldwin Room

i
,

The Imagee appeering, here are the best

quelity poetible considering the condition and legibility of the original copy and in keeping with the filming contract specifications.
^
.
'

"

r-

Original copies In'^printed paper covers are filmed beginning with the front cover and ending on the last page with a printed or illustrated impression, or,^he back cover when appropriate All .other original copies are filmed beginning on the first page with a printed or Illustrated impres-^ slon, and ending on the last page with a printed or illustrated impression.

The
shall

last

recorded'^rame on each microfiche *- (meaning "CONcontain the symbbi

TINUED"), or the symbol whichever appliec.

(meaning 'END").

plates, charts, etc.. may be filmed at different reduction ratios. Those too large to be entirely included in one exposjure are filmed

Maps,

beginning
right

in

and top

the upper left hand corner, left tu to bottoni, as many frames as

illustrate the

required.

The following diagrams

method:

" '

'

2
*
.

^ ^ -

.4

5
fl

-"'

'

'-'

'

''''/'
.

":
.

.
.

\--

>-'
.

-,:

.;
.

.V

/-

'
.

;-:;:''-;i--:^

thankt

L>xmplalr film* fut'Tvproilult grio* i 94n4rotlti da:

la

rary
.

Metropolitan Toronto Rafaranca Library BaUwinr Room

.
.

:h

-...".,':'
''
.
.

illty

3ility
i

Las Images sulvantaa ont 4t4 raprodultaa avac la plud grand soln, coi]ipttanu da la condition at de la nettetA da Taxamplaira film4. at n cohformitA avac la#condltlona du contrat da
fllmaga,

Mimed
on
ipresXII

n th
>$-^

nted

Lat examplairas originauK dont la.couvartura en papier est imprimie sont filma* an commencant par le premier plat et en termlnant.soit par la dernidre page qui comporte unf amprainte d'impression ou d'illustratlon, soJt par la second plat, s^lon le cas. Tdus las autras axanrtplairas oiiginaux sorit filmis en commifnpant par la premiere page qui comporta una amprainte d'impression ou d'illustratlon at an tarminant par la derniire paga'qui compprta una tall* amprainte.
'

)N-

L'o des symboles suivants apparaltra aur la dernidre image de cheque microfiche, salon

symbols signifia "A SUIVRE". symbols V signifia "FIN".

cas: le

-^

la

la

be
I

to

Les cartes, ptanchas. tablMux, ate., pauvant itra film^s A des taux da reduction dlfftrants. Lorsque le document est trop grarid pour dtre? reproduit en un seul cliche, 11 est film6 A parttr de Tangle supirieijr gauche, da gauche A droite,

the

de haut en ttirs, en prenant la nombra d'images n6c||Kp'ira. Laf diagrammaa aulvants

et

lllustrent la

r^tnoda.

*
.

3
\

-"...
~^^
.
,

.'

r-y-

'

,6

^'

I.'"."

^'^ \-f^^'"t\' .^'

^^.

^
.

?af 3t?; "Sti Ic s a

X
KH

To R ONTO

Pu BLI O^Ll BRARY.

*'..,

Reference Deportment/
'>: N

yTHIS
,+'
"-k

BOOK MUST NOT BE TAKEN OUt OF. THE RQOM.

V-

\\

*.

>-

,"!

^
t-

"C"^

'^

'tPr^^.:f
f'

ltf
*-...

./
v.;
'.v
.-.;.
-'
,

'

-f-

f,

'^Ir

IV'

f5

^^'

v
*^.-.

;/

'^v
'
;;.
-

ft\

/l:

#4?'

''';;

I,.

I.

rr.

-.

ROO M.

fe'

.V

:"^s:-.rf:

i4#

J
'*-l
wpf'l

mi:

>5.

-*^*'.c^'-

r 'if'

.*''"*
.;>^

'4

<'^'*

^v..

^.<r-^

M
V-,

.u.x

Jl

COOK NOT MAD)

om

IrATIONAL COOKERY:
SCINO
;^.*-c.

CPILKCTION OF ORIOINAI. AND SELBCTI|,^

t-^-^

RECEIPTS.
*,,'">-

iEmbraciDj? not only the art ((^f coring tarioni ibt toura t ^liods of Meats and Vegetables i' use. but of Cooking, in its genf||l
acceptation, to the taste, habits, and degree* of luxury, prevalent with the

^
'I

,i>.

^'::.:,M^^'^
'"''''

^'4

CANADIAN PUBLIC*
TO WHICH ARE^iDDKDf
Directions
/,
' *

Room

for prcpari4|'*o^ort8 for th^vSwiK together wUji* 'sundry miscellaneofif,

.>

kinds of informatioji, '<5f importance to houses * * keepers in genefaj/ nearly all tested by v > expenence.
;-*
9
^

^INGSTON,

U. C.

PvbUsli edUf^ James Mtsiafnrlm^ *

^m*

3L^. assail

.:

-'^

..f

[>:
fc

^S-

peundmliltter."

..

47Vw5^t No li

add to

i^ '5 ffiir

#*\^:;

3^2,'?IX

..

'/

^^^-'"

If/ T.*

*7

r.

f.
i
:

>,

''^tfi^

"^'**ii'

'*^#^*-

v^m'

v-

l^aCFACE^
^.
iomesijck ocoriomjf, *pfiC <**|tha division which ireftl* of outiitary-^lMl^ iwl r Uie-^tenuw^ occupied Itiefl, bail fiver have ** li^ed by eating," llrom Oie 49j$0fma$ry E- ^t iau to^eptesrhtmomint. EvefynatimilifuiitSjpe* 'J ^ nuliar dUheg, and ao tteo haa oveiy fomUv ita ow<^ | The^rwiefls attributable tt tnoif of oo&utg(bem. yielding their ow latitudes looatton hot and cold resdrt of tboie,aminaUi being the vegetables, and tmly vrhose toiistitutions are in i)i|ison with the The lazier is o||||g to the degree of ^Hmate. Bkill possessed by those wbPprcparQ tlio bouiitifiif f Providence for tho palate. Jj[|.*^ Work on Cookery should be adsi!mH|lQ*ihc It er^dian in which it is intended to circuia|il; needless to burden a country Cookery Boo'*- with receipts for dishes depending entirely upon set^^ard nark^ts, or which are suitable only to propatt fbo^ Wthfi^ tables of city people, whose hiAits ti^iicvm^ ^'% tuns difierso materially from those liviDg-tii the !,^i
t
'

THE icieneo of

'

Still further would the impropriety bo ^f arrieuWere we to introduce into a work inteiide4||^ ^r the Amefican PtMick sudi English, Ftmck aoo^^ ^Udian methods of rendering things indipestiblv, hich are\ef tliemaelves innocent, or of distortieig id disguismg the most loathsome objects- to *-*i j^ them stmerabie to JHeady vitiated tastea. ^fllMM evils are attempted to be avoided. fuSUcai^disJtes and gamishinff, proper to^ fill lai M. ery day bill of fare, from the condition of te orest to the rich est iodividuttl> have bte on piiacif idly aimed a^_.,-^,___..--^,-^^^ ,^_-

ountry.

'

.'

;.T

4^.

_iy

'^M

;r*
'-'f

[W:

R'^'

r-

pniFAci:.
\

Paitry has

Iind

41. common
.miy

nio bo loti without a ifulKciont guide, not only w ,;cni up her store of the hotter things lor hor own
cirelc,
.

moro than usual attontibn. IcsL hooks of thi. kind, tho good Uouh^

Hited company.
inst thii htflo

hut to ho prepared for nccidontal or

ntajnmg

many

production on the frround of

directionii fur getting tip our

its

ii\id
;

repasts, lot it he romcmhoild^hal nof a ^'?',n ^^nttt' upon tho duties of 4h(^ '.'''''JTr? eddrd hte without hu%inn |,ecn scarc-ly imiiulcd n:o iho mysteries of -ho eating. dcj,artnirnt, and ...rctore to them the most trivial ujaitors on
y.

ommon

most

Lho most whoKsome viawU

hecoipo ofmiportanoier; The health of a famm (act, mcatly doocndi trpon itH cookerj^.-^
ni:iy lie

this

IJndordonc or overdone food n many instances produce acuto or morhid affoc tiy.u ot the stomach ind howejs, which lead to siCKHcss and porhapii death. * '\
.

corroding poisons.

coifvertcd

iiifn

curing and prowrvation of moats, &c. claim no snia'I haro of no-i.;o, for without piopcV in.truo^
tious u

Vhe

'

wed meaning
more

vrile, will, to

age, '-thtpw

uso a liomelv ad-

out at the
tli

band can

hrin}; in at

smih; at tlie -uppo.-^uJ inierc^st the wilo, or ferr.alohcad of a fjinl v must lake in all llicsc concorjKi ; IhU, aulfer the loMr.uk, where this uiiot the staio of i!iin;s, a ruinous waste is the CTinLcquenco.
Ii has not been thought irrelevant to remcmher. tho wants of the sick-room, so far as to aid the preseripfions of theidiysician, or mdeed render a call
IS

fTftntoel folKs

may

window "^Tian the'hus. door." iCTSomc over:

upon him many a- tmio UHiiccessr.ry. Ahsthienci! from our common f:re, and partJili'ing of- innocenr.
broths, j^rucls, 'ery often restore a disordered of the .siomach o*- check n.ilamution as effect-'' uall); as the doctors' potions. It is said that total
state

Ac

abstinence from food 'was the most usual reinedY.

'

With Napoleon Bonaportc, for any indispdsitioii of body; a nd few n; en enjoyed batter hl altli, or
'

ciwlurod

more

fiitisuc

gf body aftj wind than did

\
'
-<

%^

/,<;'

K/^\

^-

"

-'I-

:>
N

'

'#
\

rt

<

'

'^

'

'

'if

M^

rj^^UieajJi;
<^"

'

'e

.;*^lt*

mmmim

PBEFAtCE.
this great man throughout an eventful life of nearly HIh last curoplairit was even said to fifty years. , be nereditary in the family. This small digression will be overlooked in tl^ preface to a system of Cookery whicli has for its main object the health of its friends. Temperance in the quality and quaii-ity of our diet coptributes more to our health and comfort than we Bte aware It was the remark of an eminent physician of. upon the inquiries of a patienc, '* that it was of less than the importance what kind of ibod wiB quantilij and the mode of its preparamn, for the
<

a^

stomach."
It
is

not required that every particular be attended to in a receipt for cooking. Directions ar given according to the taste of writers, or their kno\ylodge of what is approved by others. Both these criteria may bo used with freedom when brought into piactice, for '* of all sorts is the world made up." Let every pne, therefore, consider tho' best prescription in Cookery, as nothing uk*. than a basis to be followed to the letter, or devia*"l froiUj according to taste arid Gircamslanccs.

'

1
.

.V

#
-^

'

^Jt

ir

-^J^

"

*^\Aa

Wm>j

<5t

,^>iiQ

yc^ii
-l!*"*M''

'^mi

*:

<

nf-

I
s

JL

-.

.^'-

"It

C c
rfk.-:cf;---

i
j.

f
t

I
fer-r

^
'"Si

V*|l
'^Wfc.

jW*,
il

****

,**

^^?

^m,yi%
#
-:

*1

RATIONAL COOKERY

^C

No

1.

good pickle for Hams\

One ounce of salt petre, one (int of salt^ lialf pint of molasses to eacli ham; put
paur 6alt petre ibta the molasses and rub your hams in it, then put your hams into a sweet cask, put your salt into water cnough to cover your hams, turn it on to them and turn them often for six weeks. If the hams are large, add more sa|t, then

smoke them ten days. Beef for drying*' done in the same way, also Beef tongues. TocornBeaf. ;No 2. #

To one hundred pounds of beef, three oimcdl^Balt petre, five pints of salt, a small quantity of molasses will improve it, but good without. 2

No
^

3.

Ta pickle
Beef
to

one hundred pounds vf Jceep>a0&ar. >^

Put together thr^puartl%alt,^ix otmces one apia a half pints of molasses, and water sufficient to cover yoiir meat after laid into the barrel. Sprinkle the bottom of the barrel with salt, tmd also
salt petre,

m
Kjf>

^'^'

slightly

sprinkl/bclw^n

the

layers of

meat as you pack, wh^n done, pour on your pickle and lay on a stone or board to keep the whole down. Beef salted after, this method durtng the fall or winter may bo kept nice and tender throuf^h the summer bj taking it up about tho first of May, scald and iekim the brine, ad:i three quarts of salt,' when cold pour back upon the
hee.

ir

ei

ai

I\

No

4.

To

salt

Sprinkle salt in barrel, and take care to sprinkle the same plentifully between each layer afterwards. Let ilie layers be packed Very snug by having the pieces cut of al?out equal width, say live or six inc! es, and placed edgewise, the rind being towards the barrel. Pork will only take a proper quantity of salt, be there ever so much in the barrel. The surplus answers for anotheV time.
Caution. Although the same brine will answf r for pickling be^as that for hams, and %ie lean parts c^pork, yet the two kinds of meat should iibt be in the brine at the same time. A small piece of beef placed in a barrel where there is pork, would spoil the latter quickly. A beef
barrel, likewise, should never be used for ork, no matter how thorougly scalded or

Pork. the bottom of the

dl
ti

U m

I\

tc

ci
bj

rc
si

w
it

bi
sa wi

leansed>

No &. ^ T\i0

To

roast Beef.

be

general rules are/ to have a brisk hot firet to be placed pn a spit, to baste with Jttlt and w^er, and one quarte r of an

*#^

ha of ve

Wh

i:::7j:rt-'

libur to

every podndofbeef, though ten-

der foeef will require more roasting ; pricking with a- fork will determine whether er done or not: rare done iathohealthiesty and the taste of this age.

No
;

6.

Roast Mutton.

If a breast, let it be cauled, if a leg, sjtufTed or not, let it be done inore gently

Khan beef, and done more ; the chine, saddle or leg requires more fire and longer time than the breast, &c. Serve with poV tatoes, beans, or boiled onions, caper sauce^ marshed turnip, or lettuce.

No
ton,

7.
r

Roast Veal.

..._

As

it is more tenjtler than beef or mut^ and easily scdlbhed, paper it, espe-

cially the fat parts, let there be a brisk fire,

^iponnds requires
^*^

a. loin weighing fifteen two hours and a half roasting ; garnish with green parsley and sliced lemon.
baste
it

well:

Roast Lamb, Lay down to a clear good fire that will not waiiit toomuch stirring or altering,baste with butter, dust on flour, and before you take it up add more butter, sprinkle on a littlo salt and parsley shred fine; send to table
8.

No

with an lelegant sallad, green peas, fresh beans or asparagus.

'

No

9.

AlamedeBeef.

^ar

Take a round of beef, and stuff it with half pound pork, half pound butter, the soft of half a loaf of wheat bread, boil four eggs very hard, chop them up 5 ^fld^weet

mp-#

m'
'-^^i^^ffi
"

*T

j(iram, sage*

parnl^^ summer savory, nnt one ounce cloves pounded, chop them all together with two eggs very fine, and add a gill ofwine, season very high with salt and pepper, cut holes in your beef, to put your stuffing in, then stick ^hole cloves into the beef, then put it into a two pail pot, with sticks at the bottom ; if yoa wish to have the beef round when done, /pi|t it into a cloth and bind it tight by windiiig sev^
eral tim^^ with twine

; put it ititoyour pot with two dtr three quarts of water and one gill of win^ if the round be |arge, it wilt take three or four hours lo bake it.

'|

No

10.

Tq

stuff a leg

of Veal

Take one pound of veal, half pound of pork, salted, one^pound grated bread, chop all very fine, with\a handful of green pars* ley, pepper it, add three ounces^^butter and three- eggs, and sweet herbs /if you like them^ cut the leg round like/ a ham, and stab it full of holes, and fill in all thestuffing ; then salt and pepper the leg and dust on some flour; if baked in an oven, put it into a sauce pan with a little water ; if pot* ted, lay some i^ewers at tWe bottom of the pot, put in a littli^ water and lay the leg on the skewers, with a gentle ^re render it tender, frequently adding water, w^en done, take out the I^g, put bt^ter in the pot and brown the leg, the gravy in a separate vessel must be thickened and buttered, and a spoonful of l/etchup added^ and iKine if affMMlble*
a;?;:
<*'-

\L.

'jS^

!-*{

wjjjlfsr,

^*

'^^^

./.-

ItATIOSAL %, XOOXtRT

u
fine,

No

11.

To

stuff a Pig^ to rodst or hake^

Boil the inwards tender, mince

add

half loaf bread; half poqnd butter, four oggBf salt, pepper, -sweet marjoram, sftge, summer savory, thyme, mix the whole well together ; stuff and sew up ; if the pig be large let it be doing two and a half hours; haste with salt and water.
ter,

Half pound buttwo spoonfuls of flour, one gill water, one gill wine if agreeable. 1^0 12. To stuff a leg of Pork, to hake
the same,

Gravy for
work
in

or roast,

\'

the leg forty-eight hours and stuff sausage meat an^ bake it in an oven two hours and a half, or roast it.
%vith

Corn

'It:

No
:

13.

To

stuff a

Turkey.

loaf, one quarter of a one quarter of a pound salt pork, finely chopped, two ^ggs, a little sweet majoram, summejr savory, parsley, pepper, and salt if tfie pork be hdt

Grate a wheat
butter,

pound of

sufficient,

fill

the bird

and sew up.

same will answer

The

for all wild fowls.

Waterfowls require onions, 'i'he same ingredients stuff a leg of veal, fresh pork, or a loin of veal.

No

14,

To

stuff

and roast a Turkey

or

Fowl.

One pound soft wheat liread, three ounces

W^

beef suet, three eggs, a little sweet inajoram, pepper and salt, ^ wine; fill ti Ism *5C^ up J hang down to^
l

12

,'^-

T'".C'f'^''

r4tioka^ cookery.

basting freiquently with butter and water, and roast until a steam emits from the breast; put one third of a pound of butter into the gravy, dust flour over the bird, and baste with the gravy; served up with boiled onions and cranberry sauce, man>goes, pickles or celery. 2. Others omit the eweet herbs, and add parsley done with pcPtatoes. Bojl and marsh three pints potatoes, 3. moisten them with butter, add sweet herbs, pepper, salt, iill and roast as above.

%\\

a Gosling. Boil the inwards tender, chop them fine, put double quantity of grated bread, four ounces butter, pepper, sah, and sweet herbs if you like, and two eggs into the stuffing, add wine, and roast the bird. The above is a good stuffing for every kind of waterfowl, which requires onion
15.

No

To

stuff and roast

sauce.^

No
.t

16,
'

To
:'./

^uff and roast four Chick"

ens*
..

"'^'-:

r:

f:

-\.

-^

Six ounces salt pork, half loaf bread, six ounces butter, three eggs, a handful of parsely shreded fine, summer savory, sweet marjoram, mix tlie whole well together, fill and sew up ; roast one hour, baste with butter, and dust on flour.

Gravy for ^Aesam6^Ialf pint of water,

lialf

pound

buttfif,

three spoonfuls flour,

if you like.

little salt,

and wine
I

^oomposition will answer for ted in a pot. Ttie pigeons iqrning by laying skew^
*.'

^r-,

T ^B.y r^.^

r"*'

R ATlOlf At. COOKERY* 13 crs on the bottom of tho pot, a^ng three nints water ; cover close, let them do one hour and a quarter ; when done pour on a quart ofi^tewed o)8ter6, well seasoned with butter arid pepper.^

>

No

17.

To

broil Chickens.

.(I

Take those which are young and tender, break the breast bone, season high with pepper and salt, broil half an hour on hot co^is. tiix ounces butter, three spoonfuls wat|}r, and a little floi^r will make a -*^ gravy.
'

Pigeqrw

mafhe

broiled

ii][

the

""

same way

in Iwently minutes.

18. To smother a fowl in Oysters, Fill the bird with dry oysters and sow up and boil in water just sufficient to cover

No

Ihabird, salt and season to your taste; tender, put it int<> a deep dish and pour over it a pint of stewed oysteris, well buttered and peppered, if a turkey garnish with sprigs of parsley ijjt leavea of cellery ; a fowl is best with a^krsley sa\ice.

when .done

No

19.

To

dress a
tie

Calf s head
'

Tur^

fashion. The head and feet being well scalded and cleaned; open the head,/ ttflce outthe brain^ wash,, pick and cleabse|||dd salt, pepper and parsleytand put themm a cloth,
|

boil the head, feet "and heartslet

one and a

for

quarter, or one and a halfhour, sever out the bones, cut the pkin and meat in slices, stram the liquor in which boiled and put ,by ; make tlie pot very clean orit will burn on, make aJayer of the

siicea^lpch d^t

M-Mf^K

llATlONAj:

OOOmERT,

"V

With a composition 'm ado of black pepper, and one spoonful of sweot herbs pulverised, (two spoonfuls sweet marjoram and thyme are most approved,) a tea spoonful of cayenne, one pound butter ; then dust with flour, then a layer of slices, with sfices of veal and seasoning till, completed, cover with the liquor, stew gently three quarters of an hour. To make forcemeat ballstake one pound and a half of veal, one pound grated bread, four ounces raw salt pork----mince .and season with above, and work with three whites of eggs into balls, \ one or one and a half inches diameter, roll in \ flour, and fry in very hot butter till brown ; then chop the brains fine and stir into the whole mess in the pot, put thereto one third part of the fried balls and a pint of vine or less ; when all is heated through, take ofl* and serve in tureens, laying the residue of the balls and hard pealed eggs into a dilih ; ^rnish with slices of lemon, put in cloves ffyour taste.

I'

No

20.

CqiPs head

turtle

fashion
>

an^

other way, anfl entrails boiled thcfaay before, llie liquor ,j6f which is ,lo bei preserved ; then slice th^ hckd, feet, &c. in the bottom of the pot, and ^easdhr with pepper, salt and spices, poiinded fine, and mixed together, anothe|| laying pf the meat, theo put in as mif^ of th^ liquor they were >oild in as will cover the whole; let it be dop e over a ^mall fire^th e dish is to be

Head

^0

ga|irishe4%ith

forcemeat balls

vaa^^f^

>Mflfi-i-


;
''.j-^^'ff-immimm]

EATiaifAL COOKKltf

15

>epper, pulvor-

im and
>oonful
n.
I

dust

Slices

cover

jarters

)an8
1,

one and

LW salt
Q,

balls,
roll in

rown

to the
int

one of

clarify Drippings. M-'t Put your dripping into a clean sauco-pnn over a stove or slow fire ; when it is just going to boil, skim it well, let it boil, and then let it stand till it is a little cooled ; then pour it through a sieve into a pan. 06;r.* Well-cleansed drippings, and the fat skimmings of the broth-pot, when fresh and sweet, will baste every thing as well as butter, except came and poultry, and should supply the placo of butter for common fries, &c. ; for which they are equal to lard, especialTy if you repeat the clarifying twice oyer. N! B. If you keep it in a cool place, you ifnay preserve it a fortnight in summer, and longer in iyihter. When you have donq,^ frying, let the dripping stand a few min*

No

21.

To

rough, ig the
1

utesto
.(

eggs

cm on,
t

settle, and then pour it through a sieve into a clean bason or stone pan, and it wjll do a second and third time as well as it did the first ; only the fat you have fried fish in must not be used for any other purpose.

an-

No

efore,
irved

ottom
\

salt

clarify Suet to fry with. niutton suet mto thin slices, pick out all the veins and skins, &c. put it into a thick and well tinned sauce pan, and set it over a very slow stove, or in an
22.

Ta

Cut beef or

ogeth^

eat, rwre
it

be

to be

V^^t"

oven, till it be melted ^ you must not hurry it ; if not done very slowly it will acquire a burnt taste, whif^h you cannot get rid of; then strain it through a hair si^ve into a clean pan: when quite cold^ lie a paper over it, and keep it for U86v Hog^s lard 18 prepared in theisame wayt
%:
-^1

#:

'

1IIICK Il.i'
,

"'!"? ''" "'""" '"'"' THm" trim nnd tlntfeti thorn with n

i"rl.
I

..id

'vl.o.i brown o one e side, turn ^'Vl'l""*?" ; tl,c;m aiul do the

f

Zn^T

other"

f
ri

4i

No;>l.

Hove
nn

To hroiUhe/StcaL
yoiir stoiik ahout
^?""'^

an

inrii

fill

f-

:r

'^

^v^^IHayJ,on y

.ar

grid

M
;

all^inp. '^^\l'^"''; whil,. br

fish

iW

n^^J^o a smoke witli :.n., when cloncld

n/.kind of fresh
tho

same manner.
:

0137

te prepared ^
"

^^-26n.i

^T;?

To

^^

a
i

"^
,.

I)iUter,

your tast^
hi^at,

Oysters. Posters put twd ounces of ^^P^^^ater, pepper to

^f^

"^^?n

fiftien

without boiling ; toast a alice^of bread, or use crackers, and lay icm a dish,^ turn your oysters on, and ' iney are r^ady to serve.

\y miniate Y^^--^^^^Pi"l 1^^^ scalding

or twen-

them'at,a good

No

27.

Oysters fried.
in their
to

feimmer them

<

couple of minutes, tak^

them on n cloth

own liduor for a tfa em out and lay

drains

wid^th^lsw

t.^'iif

xij.^*

RATIONAL COOK^IIT.
'

l?

an inch h a kntfo

^' oad ^j thorn, c^ff arud Urc

crumb them, put them Cdnto bothiidpML and fry them a delicate

V(Tsh hut'

rown on
tlier
t

oJl
'*

if
rt
r

chango

th\

U,

if

^iod,
'li*

but

^ridit

r butter

iin-

he Mitter in a iiioe, clean fltcw pan, over a very^deHr, slow fire ; watcli it, and whca it irj molted. <nrerully skini olF the butjcrnjilk, S<w. which will Kwiiu on tho fop; let it stand a uiinuto or Uvo for the impurities to sink to the bottom; then pour tho r!em butter through a sieve into a clean. hiism, leaving tho sediment-at tho bottom of tho M..>w pan. N. .B. li'ittc'i thus purifidd will be aa swrc* as marrow, a very useful covering
for pottcfi niCx3

it

well,
witii

^c.
ot
it

an(l for frying fish.

ie

\o

20.

Burnt Butter,
fresh butter into ii

)nc

ad

Pit

t>vo ounccf^

MOM
ired

i\y']^e^(ri\ti^

when

becomes a dark brown

colour, add to it a tablc^ spoonful and a half of good vinegar, and a little pepper

and
ices of jper to
'

salt.

N. B.
fih,

Thit5 ia used

afe

sauce for boiled

or poached egsj^.

twen-

good )ast a
id
If

No
it

30.

Parshif and Butler.

lay

and

Wash some parsley very clean, and pick carefully leaf by leaf; put a tea spoonful of salt into half a pint of boiling water boil the parsley about ten minutes ; drain it on a sieve ; mince it quite fine, and then
bruise it to a pulo. Put it into a sauceboat, and mix with it, by degrees, about lialf a pint of good melted butter ; do not

for

d lay
floujr

put raueh flour to

it.

^^_
>*'

'

^*

...
P?4e55sr'-'

^f,r-^

^r^-,.

It iji

cm w*t
.
,,

ute.

^'"' 3w?"" J" !r!.^*5?'l*

'"'"''
5

<

-oft water

*'"'.

having sliihUv

iver

wiS^

'VngHhTivides.

wet then.

their relatiro proportions,

cdlour requireA

pontam

A common

a, uffic,ent
^

on the depth of t6 cup wiU

:

nair offf loves.

quantity for a einglo

-.

.Cheap and errelknt*Miti *^?^.*-. r .' . -1 , Boi slowly, for three hours ^ rpound of ".P",""" " l.liF _ :..... .nJ half blue vitriol and a pound of the best whitin -^oue Uiree quarts of water; 1*7 Whije boiling, and also on

E9^*

-^^ re. 191^1

When

i^

ha* strtod

4fi*the blue
,15*^*^*^''

liquor;

with good -size, ;p1itter0i^^8 brush in th^ white||h, ithoi- far

mt^.

'

#
^'^

khroojih
Itlie

^I^HP^

smoke peAetratii,
cloitod in

tpertui^^jip bo compleiilj

laiaoment witbii coinposidpfa eonsisting of afihet and ooilkaion Wtf made up inIto aifaate with a little water, and plastered lot or the crack. The good efTect te equally |cer)aio, whether the stove, &c. be cold ag

|woo4

hoj^

,'..^t.f

vW---

C */

-^^

iNp 282.
I
.

Dairy itertifor increa$ittg (he quantity of Cream. Haf <e ready two Dans in boiling Wftter ;
4\

and oh the new mrUc's coining, take outi the hot pans, pu$ the milk ibto one of them/ land cover it overppith the other. This wiCf
loceasion, in the usual time, a great augment* ation of the thickoefcii and quantity of the^

[creamT^

[No 2^:.;f;^^nc(ure for Gums. '^'^^i:-n

-

the
>v,>

Teeth
-

anV

Mix

sik'

oCinces of the Peruvian baric

^akethem

with half an ounce of sal ammoniac.well a few minutes every time' before the tincture is used. The methoU of using it is, to take a tea spoonful anS hold it near the teeth j then witba finger dipped in U rub the teeth fOm^^fWik^ are afterwards to be washed wa# ter. This tincture not p|ilyj^)|g^^#r toothache, but preserves both tyieetiiJiiiji^^^

^^

wM^mli

gums, and makes them adhei^o eafitb ot'

,

^^^

weak CoHstUMak.

will Biake fdK^ili tbttil pinte, then d^ainjiig it off, and, 'bayingw
/W'-^

m pm WBim

^>

18
.

Mk^mit

eOOKERT. ^

'
':

.*-

TJie melted butter for

effff

sauce nroH

nrvf

N R

" f'ickeD
*'**'*''^

it.

garnish wiS hSil h^f"5 jmnjiard boiled eggs cut in halK ^ jNo.^.imon

salt fisU

Sauce,

|.

'" '^T^ "sax."" Som^

cooks

mince a

bit

i^&

ipmnn

No 33. ^.

Sage and Onion, or Goose mffing

:

Sauce.

"

^ ^ greeifjsag** leaves flfJL^* them into astewpw wi

tt

put

spooSill/a^
-^,

,-^
"*
>

^#--

-''/r*'".'

RATIONAL COOXERt.

fjv

,^,

10

'i

mt

to roast-

ade by putwator, and ^ minutes^ into^cold

'

will make eir surface

[water; simmer genthr for ten minutes; nhen put in a tea spoontul of pepper and salt, ind one ounce of fine bread crumbs ; mix well together; then pour to it a gill of (broth, or gravy, or) melted butter, stir well together, and simmer it a few minutes
[longer.

them much Mtes ; cut yelks into

luare; put them half
t*

|No 34. Soup made of a Beefs Hock. Let the bones be well broken, boil five ,hours in eight quarts water, one gill ricd
I

them

to-

ko-be added, salt sufficiently; after three nours boiling, add twelve potatoes pared, lome small carrots, and two onions ; a little suinmer savory \irill make: it grateful.

te

need not

for super-

'No 35.

'

Veal Soup.

elks of a with the

I

afslioulder of veal, boil in five quarts water three hours, with two spoons rice, four onions, six potatoes, and a few
carrots, sweet marjoram, parsley and summer-savory, salt and pepper sufficiently ; I "half a pound butter worked into four spoons flour to be stirred in while hot.

Take

salt fish

to
.;

slices

No

36.

divide

Soup of lambh head and pluck.

to

gill

le

lemon and udd

Put tlie head, heart and lights, with ono pound p^^feiiiilo five quarts of water ; a^ ter boilin|me hour add the liver, continue boiling half an hour more, which w^ll be
sufficient; potatoes, tiirrots, onions, pars-

e stuffing
-i-^^

lion

m;

put

summer-savory and sweet marjoram, may be added in the midst of the boiling; take half pound of butter, work it into one pound flour, also a small quantity summersa^ory, pepper and two eggs, work the Whole well togethcr^drop this :ia amall
ley,
'^V
iW

w, ^ii6^\,'f
ibr the

RATIONAL COOKBRT*

balls into the

table,,

eoup while
,

hot,

it is

then

fit

No

37.

Generatrules

to boilktg.

he observed in

.The first necessary caution is that your pots and covers are always kept clean-^be
careful that your plit is constantly boiling, by this means you may determine yith precision the time necessary to accomplish any

dish you

may wish

to prepare in

this

way

boiling water, and crowd your pot with meat, but leave sufficient room for a plenty of water allow a quarter of an hour to

put

fresh meat into salt into cold never

every pound ofmeat.

No

38.

To

boil

Ham.

This is an important article, and/requires

particular attention, in order to/render it elegant and grateful. It shouldbe boiled ia a large quantity of water, and that for a

long time, one quarter of an hour for each pound; the rind to be takeh off when

warm.

It

is

most palatable when

cold,

and should be sent to the table with eggs, horse radish or mustard. This affords a sweet repast at any time of day.

Nd
ally

39.

To

boil

a Turkey^ fdUQr Goose.

Poultry boiled by themselves are goner-

esteemed be^t^wnd require a large ; scupi often and they will be ofa good color. Il large turkey with forced meat in his craw will requtre two hpurs ; one without, an hour and a half; a large fowl (One hour and a quarter ; a Aill gfowod^irq^ s e two houfi^ if youttg, one
quantity of water
'%^
'A-

fowU iB^pi*' hour and a hatf-r4rf other beeto, serve up with potatoea,

Son;
No
40.

oyster- w.tb butSiarahed turnips, stpwed

dress

'

pepper and caySeason high with salt, oneoftread.one enherone sli<;e salt pork, and summer-savory egg^eetmanioram, on| minced fine and well m'^d, stuft the pWi^ae,.-foar ounces butter ; hour ; thin fish-bake in the oven one fish as it goes into slices of pork laid on the pour over dissolvea the oven; when done stewed oysters, butter ; serve up with or potatoes. cranberries,, boiled onions with The same method may be observed Codfish, Blackfish and Salmon.

BasSiOnd many kittdt of fish.

other

plm

fresh Shad,

No

it in a Clean your sturgeon well, parboil it is quite tenlarge quantity of water, till water,, and boU it till der, then change the asjou would sufficiently done, then hash it

41.-

To

dress

a Sturgeon.

for season-beef, adding the u^al articles in the form ot ing. "Soma prefer %done is, by taking slices, ot

ytl cutli; which

sturgeoiii, dipping them In eggs weH beat, then tolled in flour

ttie

7^^
and

trt-

edin

butter.

'

No
it

42.

For dresUng

Put the

Codfish. cold water into fish first

fire

and

wash it, then hangit over the

and botIc

then sljitl it six hours in scalding water, scald for nto cleanWarro water and let it will be taaeh better than tq

hour,

it

boil.

^
5?

,v

M
,m

lT

-_

^l^'
fr/
fi^e

"MWOKAt COOS Chouder,

them

til

Ik.,^^'''*'*'"''"^ '* pork,

^ter '""' a'sothepie'ce'sKkaSc/a^'? close and frv <x, . ? crackers, cover with po?atoer of^l*?"'^ ."'""' ' "o "PP'* """"^ an. goes ; '

niii87rth

"

*'''

'"*'

SshS
a-

No

44.

^m^,,,,V/

orfivetimes'So^bl^'n^^'trbl^^^^^^^^^ ""'O' aad spread on, drv th^m your bott es Xadv^fiM ,7 ''""' ""<' ''^^o

Aem

JVo45.

Beefsteak Pte.
'''f- inch
"n'on

thSf^liS:; SJ^^'^''
betwefneachrE^""*f.^^^
of butter one and
earthen
tty

a for
>

""' ' VelsSd c^ld hJ' '""" * "' a chicken

pie.

atet

Iaau

,^'^

'il,^'"'

* sufficieDt quaa^ter j bake

Take a shoulder and

ipieceB, parboil '^
'

.^ k '*" (ill *r^ "t** ^^g" lender, then ^ place it in '^^"'"J

cut

if

;..

tfe^ra.-^.

.-

paste No. 8, in a deep dttli ; add salt, pepper, butter and flour to each laying of lamb, till your dish be full; fill with ivater, and cover over with paste, piit in a hot oven, take one hour and a half.

No

stew Pie. of veal, cut it up, and shoulder Take a boil an hour, then add salt and pepper, a sufficient quantity, butter half a pound, add slices raw salt pork, cover the meat with biscuit dough ; cover close and stew half an liour in three quarts of water only*.
47.

No^4a
Four pounds

A sea Pie.
flour,

"^

butter rolled in paste,

one pound and a half wet with cold water^ line the pot therewith^ lay in one dozen split pigeons, with slices of pork, salt, pepper, and dust on flour, doing thus till the pot is fiill, or your ingredients expended, add three pints water, cover tight witb paste, and stew moderately two hours and
'

'a

halfl.

;:..,.

^v

-:-^-'

'^-^

-^

No
in

49.

Chicken Pie.
joint and put

Take two chickens

them

a pot with four ounces of pork cut iu slices, add pepper and salt, boil until tender, turn them dut and set away to cool; make a rich paste, with which line the dish half an inch thick, then a layer of chicken with pieces of butter, and sprinkle on pep^ per and flour ; put on your gravy from the chickens, and continue to do so until fil-led up ; roll out a thick crust, bake an hour in a hot ovea; serve it up with melted l)utter and any seasoning Uke*

fm

'

LTKuyjif.

t^Himw,

iKk ISa^tm Pie. \ In every fapfify there are pieces of fresh fheat leA of roasted meats ; these take from fh^ bonesy boil and season, put in butter and flour; make a paste and place in a deep difih, put your, meat in, cover it and bake one hour. All meats can be used in sthis way and with good paste and seasoning make a clever dinner^

No

No
.45u---

51.

Mince Meat.

hash your meat, it is a poor way of cooking, and is hard "ef digestion but take the IcOrned beef ^at you wish to* 'A make use of in this way, put it into ;k. bowl, chop Fiif with a chopping knife, then add your potatoe and chop fine with Add turnip, beet, or^ cabbage ifyou. it. like, and put all into a spider with the addition of butter or drippings ; salt, pepper and a little water, warm moderately. Another wai/^ Cold fresh meat boiled or roasted, chop it fine, make a batter with' ^ouple of eggs, season your meat, do it up in balls, dip them in your batter, make ready hot drippings, butter, or lard, and fry them a filie brown.
Ne\/jer

\-^f-

'No &2. A good way to cook Codfish. Soak your codfish an hour and a half

And

^medBately* '--^

itget 8calding4iot, but not to boil, at will harden tbo; fish, boil your potatoes and make .a gravy of butter, serV^ it up"' imlet

.^

--"^^

-^

Another way to eotfk Codfish. |tft#r soaked as above dire cted, and fish, to which add three cold^ dhop
68.
f

y^

d^'d^-f

'^^^^' ^'^->^

Rm^Ai.

cooismr*^

35

fine rimes the quantity of potatoes chopped seawith the fish, put in pepper and salt to them in drj^ fion it, do it up in balls, roll or butter itf^^a flour, make ready hot lard fryingpan, and fry them until a nice hiwn,

turn'

them
^

that they be

brown on every
^ .

side.

No

IJdngue Pie. ^ One pound neat's tongue, one pound ap pl,'One quarter of a pound of butter, one cur, pint of wine, one pound of raisins, or cinnamon rants, or half of each, half ounce
64.

|nd

macebake
65#J^

paste

No.
.'

1, in pro-

portion to size.

No

Minced pie of beef

Four pouudil boiled beef, chopped fine, salted; six pounds of raw apples .chopped, also, oi^e pound beef suet, one quart.^ wine or rich sweet cider, mace and ciniTa^* raon, of each one ounce, two pounds sugary a nutmeg, two pounds raisins, bake in paste No. 3, three fourths of an hour. ^All meat pies require a hotter and bi^sker oven than ffuit pies ; itl good cookeries As peoploif all raisins^ should be stoned.
differ in.their tastes, they

j.

may alter to their

as it is difficult to ascertain wishes. with precision the small articles of sptce^ , ry; every one may relish as they like ai>A,

And

"^

suit tlieir taste.

]^o

56: Stew and

AppkPie.

_^.

"-.*

three

pibtT) graiterttie

strain the applal, to peel of a fresh

every lemoo,
'^~k*s~ -s.

roae water and wgar to your tasteg bake ip paste M^ 0 .

nCif'

^'

^.'^r

'W

Every species of fruit, such as pears, raspberries, blackberries, may be only iMfietened, without spice, and bake in
Dried AppU Pie. Tak\& two quarts dried apples, put them into an earthern pot that contains one gallon, fill it with water and set it in a hot oven, adding one handful of cranberries ; nfter baking one hour fill up the pot again with water ; when done and the apple cold, strain it and ajld thereto the juice of threc^ or four limes, raisins, sugar, orange peel|
and cinnamon
to your taste,

T^^^.

lay in pasto

No,

3.

buttered Apple Pie. Pare, quarter and core tart apples, lay in paste No. 3, cover with the same ; bake ^^ah* an hour ; when drawn, gently raise ttic op crust, add sugar, butter, orange peel, srtid a sufiicieot quantity of rose water. 69. CurrOint Pie. JTake green, full grown curiranisrand one third theit quantity of sugar and raisins, to every quart of currants, add half a nt water, proceedi ng as above. ,, S* # o 60* , ^otatoe Pic. > Seald one quart milk, grate in fisur large 1^ polfttO(8 while the milk is hot, When cold add four^^rs well beaten, four ounces but-

JSfo 58.

No

spicoMi sweeten to your tkste, paste Nd.Tf bake h^l^ hour.

ter,

Ii^'tn
fil-

Up
/

B.

A Mwl contatiiing two quarts,

mto the oven

iQd with watcNT, and sal

pre-

^anti any article ftmo being Bcor6hedBndh fiacid(^e,pi<||p4t^lib;e.

i-i-

i\iji

dd^

wm.
^i^l^JK.

/'

9i

No

quart iniMt scakled, six cggB, spoonfuls rose ;|r, six ounces sugar, two bake; if^ tor, half a nutmeg add nutmeg, milk, of quart a Sweeten 2.
1

ei.

'

Custards,

.fi:^-,'

One

rose water and six eggs ; taking care thai or dishes, or boil in water, cups. it don't boil into the Custards. No 62. / Boiled One pint of milk, two ounces of almonds, flower wjtwo spoons rose|watcr,or orange then stir iti sw^eti-i ter, some mace, boil, " eggs, and 1 ^ing, when cold add four .7 china cups, bake, and serve up.
into

bake

tfea

cups

No

Rice Custard. .. ricc^ with grotmd of spoonfulis two Boil one^quart a quarter of a nutmeg grated and four eggs, milk, when cold add five or r ounces sugar, flavour with orange
63.
.

m
.

water. No 64.

Common baked Custardi ot Four eggs beat and put to one quart not a cream, sweetened to your taste, halt
meg, a^d a
little

cinnamonbake.

'

and_ s^U Scald a quart of milk, sweeten stir in.?ak<^ a little, whip three eggs, and .^ ^n coals in a pewter vessel. /
,

No

65.

sick bed' Custard.

*/

No

y/' Ai^ple Tarts. add^cmntStew and strain the apples, >.*^ mon, rose water Jljiie and sugar to 3N^* thereon in paslMo. 3, squeeze tasto, orange juice-bake gently. %
66.

Apple TarU. JMo 67. ;. Pare thin two oranges, i^l the pe^ ten4
N

lUTIOMlL COOXSUffk
jJer,

^trj^~

pare and Core (wentr apples, put them in a stewpao with as kittle water as possible; when half done add half a pound of sugar, the orange pefcl aiW juice, bqil till pretty thick ; Avhen cold put in a shallow dish, or pans lined with paste, turn out, to be eaten cold.
it fene,

and shred

^' ^^^P^^^^y ^^ KolJ out

a pan ol .^spberries, strew oviir them fine ^ver with a tliin lid/ tlien bake,msL^r c^t^jl .to and have ready the followinff
half a pint of cream, the yelks of hvo or threfc eggs well beaten, and a nttio sugar, and when this is added to the tnrts return the whole to the oven for tiVQ or sue minutes. o 69. Currant and Raspherr^ Tarts

some thin puff paste and lay it what 8i& yo/j chooe; put in

Tarts with Cream.

turej

warm

tm^

tart; line the dish, pu|t in nrtd fruit, lay bars across and bake.

I^For a

sugar

T>o 70,
/

Cranberries.

Stewed, strained and sweetened, put incO paste No. 9, add spices till grateful, and baked .gently.
Tarts.
^"g^'*'
\

71. Gooseberry ^^ fiay clean

berries and sift over

pwte Wo,

intermingling a handful of raisins, and one gill of water ; cover with

9,

7? u u dish be

^^'*^^^' *"^ ?n filled,

tbem sut" a deep

and
'

b^ somewhat
Ip
"X
'iV

tiian^ other tarts.

more

-^'^..

mu s t be
like

a foosebfijry.

cut IP turo and stoned and done

*-

V^|v,

JllAL

CQOf IRT.

20

No

73.

Riu Pudding mth Fruit

Sw^Jl the ^ice with milk and water over apples, black the fire, mix fruit of any kind, currants, oir raisins, one e|g; boil it wy
serve
it

with sugar.

'

Mo

74.

Baked Rice Pudding.

'^^Well

miik, the rice as above, add more peel, bake in a I'wo eggs, fitugar and lemon * deep dish.
|

No

cheap Rice Pudding. Half a piiit of rice, six ounces bu

75.

arfd all^^j jtwo quarts milk, salt, butter put cold into a hot oven, bake two bdll

and a

half.

*
,.

No
fuls

76..
fine

Atasty Indian Pudding.

pints scalded milk, seven spoon-

Three

indian meal, stir well tog^her while hot^ let it stand till cooled : add foujr eggs, half pound butter, spice and sugar bake four hours. Another. No 77. milk to one pint mei^l scalded Turee pints sailed; cool, add two eggs, four P^"^! butter, sugar or molasses, and spice sufliit Will require two hours an4 a half cint
,

V y Another. 78. No Salt a pint of meal, wet with one quart * of milk, sweeten and put them ill to strong cloth, brass or bell metal vesse Btone or eatthern jMf secure from wet aij Jbioil twelve hours. W^
l^akingif*

Ito TO.

Sunderland Pudding.

six eggs, half the whites, take tJ^yfNi nutmeg, one pint of q|^ and ftj^tle

Whip

.<*

30;

./

.#
;

.4TioAt. cooii*V

'*"'"''^?'^

No

fat, jour .poonfule fine flour, oSlor Bnftcr tho pans, cup. or bowin; bako in a quick oven ono hour. Eat with sweet muco.

'

pour thereon two quarts of milk, six eggs, rosewater, nutmeg and half a pound of sugar put into a dish and cover with paste No 1 ' liako slow ono hour, No 81. Bread Pudding. -""P"''<1. of bread, scald milk and turn .0%when cut in pieces, four ounces
telW^tho

80 A Whitpot Pudding. Cut half a loaf of broad in slices,

mon

of butfour eggs, cinnaand nutmeg, balte without paste.

same of sugar,

N8^.
One

Flour Pudding.

quart of milk scalded, add five spcWnfuls of flour to thft milk while hot: when cool add seven eggs well beaten, six ounces sugar, salt, cinnamon, and

nutmeg, toyour taste, bako one hour, serve up *^ with sweet sauce.

^J^Sf.

boiled

flotir

Wa quart of milk,

Pudding.

epoonais of flour, a little salt, put into a twiig cloth and boiled one hour arid a
JVo 84.

four to six eggs, nine

An

apple pudding

DumpUi^A
-'''--

cIotlrad boil one hour, serve with sweet -" X: sauce. :-i>

r]^^J!^^^'
Are

Oiiartered apples, lay in a

Pears, jMns^J^c.-^^^^ ^ sail way. No 86. Cottage potatot Pudding Cake. ^. _ ^f^^J^re and mask two potifUl^
donB in the
;

No 85^ 4
.So.,

M-

i.ototo8, boat

them

fine^vith apint of milk,

rZ ouaccH
'of butter,

bake of .ugar, ihroo eggs, A .luarter ol hour. three quarters of an Ucurrants may bo ui n pound of raisins 6r milk and adda quarter cd. or leave out the
it
.

will

make

good cake

No

87.

Apple Pudding.
sifted applfi, six c<ige, four ounco ol buttor,

A pint of stewed

half pint of milk, before the milk is mix the apples and ciggs spice and s ugar put in; add rose water, crust. your taste, bake it in a rich
tp

No

88.

Carrot Pudding.
Hill

of boiled and strained and Gutter of each carrots, five egg., sugar rose watoi to two ounces, cinnamon and without, .n a deep d.sl.

AcofTee cup

your

taste,

bake

paste, oniB hour.

^,

No

89.

Acrookneek or winter squashy

-

take six large apples, parod, miix tog^S^r^ cored and stewed tender, dry brea'a or of spoonfuls add six or seven meal, one piBt biscuit, rendered fine as rose water, two milk or cream, two spoons beaten and stramof wine, five or Six eggs y'-/at nutmeg, salt and sugar to , ed, smartly togcthone spoonful flour, beat all "gtjjwke one hour.
bruise
it

Core, boil

Pudding, and skin a good squash, and

;

well

beaten V three pints mifk} six laid lato paste mace, nutmeg and ginger,
,
s.

Pumpion Pudding. ^ No 90. and strained, Stewed quart One 1. No eggs, ougar^
_

-4"

*ocfaiiieal,

per pouod of woitfleB

dry in

^*-'n5e woollen must ^ moM whontJut io the dye.

No
apa,
Gfrccn

bo equally

!^

/^ on Woollen, ^To dye one pound of cloth, yaro, flan-^ el, or any kind of uroollen articles, it

one ounce cream of tartar, two ounces of alum, eiidit ounces of fustic. . _lfae the same proportion of articles to -^ ^rf any number of pounds,
].

^eeuire the following ingredients : < ounce and a Quarter of oil of vitriol fttt quarter of announce of indigo,
/

will

Om

^-^

1^

place prepare the chymic or oil of vitrol and indigo. /^^'Jifw^Riadein the following manner. earthen cup br pot%)f a suitable size, and put in one ounce and a quarter of oil of vitriol, then add to it one quarter of an ounce of Spanish flote or best If cngal indigo, whi^h is to b6 pounded
first

In the

compound of

A*^

has^e
V^^frS'

sifted ; then 6tir the mixture haswith a stick, which is necessary iti order to ETiix it well and produce a regular l^rmcntation ;t^i8 should bo done uhtil it
tily

fine

and

Wflrkinff: theft

f^lte^iorii^iri^

^^^^

add half a tabic and mix it Jogether and

fiot'work or Ifer-

^^|U^He ciiMiipoubd

'
'

J^!fim4he

Green.

If^Pi^e|W;0 either

wirop, brasf

^^^

I*

"'

-^4

per

kettle, witli three gaUoot ofwit^i which is sufficient for one (lound of wod|^ \^ien the water ie icel^inff le^.

h#|aM

one ourtce of cream of tartar, and twooun^ ces of alum ; theD tiring it to boil and put hour and in the woollen ; boil it about one

in the liquor occasionally daring that time. It is then to be tak^a

half, stirring
it

out, drained and aired. 2. You will now add

some water

to

the

kettle to make up the deficiency caused by boiling; then add to the liquor fa|p thirds of the compound, of oil of vitriot and imiigo ; mix it well with the liquor, ftien put in --^ the woollen, keep;ngihe liquor at only

scalding heat, and often moving it about i the die. When the woollen has been in put, the die half an hour, it is to be ; aired and finsed, oupces eight add, place next 3. In the of fustic chipf to the. liquor, which are to 'baput loosely' in a thin coarse bag, and boiled about an hour and a half. The bag is tbeti to be taken out^ and the ^wSoHon bailed gently little more than an Sut in our, aifiiiig the woollen once in that^ime. " t It is the^i tcii^ be tat^ out and ireJl^#^ ^^^ 4, this tiraie >k have fbu^d to pr^di^^F%^^. yellow, 'tbeci#lJa t|ft; b0i^biliiiti^i6n ^ifjbe col^una tdil

t^n

l!

0d

iY^*pl^

B^^

w<wl!eaii|^^
od the blue eitaNipli^ k in the i iyiN'.: Ijg^ ..^,--^..^ ^pwSay 'vary the hadfi?^e*ok* ^ If yoa wa^t H Kgbl gfeii twe ""ftnef.
*
'

<!'

'^Sf

"-^v

and checker it^ and bako quartera of an hourk 41 'TT rt* i?""* *""*' '"'"' n pint ?"* T{mL^" "f pumpion, fouregga, molasses.allsbice.and finger in ascrustf Wke one howr.

No,^, or

3, cross

N09l.
*
_

Ora0Puddiugi

put a paste into the dis^iand bars of paste over the mixture.

Wrate the rind of an orange, put to it su^ounces of butter, six of uoar, eight eggs, scrape raw apple and mix wiUilt
,
,

^No
,

92.

Ledbn Pudding.

baked

Fcur eggs. Tour ounces of sugar, one temon grated with the Juice, mix 'wHI> fobr ouaces of butter, one cup of cream,
in

a paste.

,1

Marlborough Pudding. - Take twelve spoons of stewed apples, twelve of wme, twelve of sugar, twelve of melted butter, and twelve of beaten eggs, a little cream, spice to your t.iste ; lay in
^' ": " ^*P d"h; b;ke%,n; C'.?" Hour and a <|uarter. Mo Hi A plum Pudding boiled,
.

J*o 93.

>firee

beef sUet milk ; mix the Jholetopther; putit into a strong clpth Wur^, boil three houri,^ serve with sweet

Mf pound sugar, one pint

.

piqts flour, a little salt, six esffs oaefiaifftd plums* half pound

|9R

im a Bh --

Sago

Jhid^, for iic!^,.

a half of new milk ^f9MtM of Bgo vashedand

piof and

disli, mix foOV effgs, put ^ paste around the ^ pfid bake slowly ^ i Pudding. butter and No 96i^ Bread

between lemon, pour on an unboiled custardv No 97. Arrow root Puddings for sick^..

butter, lay Slice bread and spread with with currants In a dish a layer of bread, orange i^el or eachiayer, citron,

^[

^V

ness.

.,

Three table spoonfuls of arrow root mixstir it into ed with a little cold milk, then until cold, a quart of boiling milk, stir it add four eggs beaten, sugar and nutmeg,

Wke half No 98,

an hour. Quince Pudding. Boil four quinces soft and sift them, add half a pound of butter, six eggs, half a pound of sugnr, one pint of milk or cream, bake it in spi6e. any kjnd which you like, ^''''"'":,.' pasteT^V jBi?c'5 Pudding. No 99. Gjate twelve ounces of bread, mix with the same of it ttie same quantity of i^U of currantSHu same apples made fine, the mix with these four eggs, a little nutmeg and lemion, boil three hours ; serve with

V-

'.

-^

pudding sauce.

No

109.

Batter Pudding:

'

ounces of flour, salt, three cgg&, beat ttff^ell with milk thick as creami^eK'

#^x

ther to boil or bake./

>^ 1^

*iJf

No lOL
apri6

ItaiHngham PiddtHg. Pure six good apples, take out the cores witH^foiat of a small knilt^leip#^^r
otbi>^ JBf wlMte,
:*

i
,'^

llji

up

-.it.A

3^ takeout the core with sugar; place them in a dish and pour over them batter*
prepared as batter pudding, bake one hour." General jRii/e.-^-Observe always to rub your butter and sugar into every thing Ihat is made hard, and mix it quickly, for if slowly done the cake is apt to be heavy. No 102. Good Rye and Indian, or Wheat and Indian Bread, Two thirds Indian scalded and cooled, one third wheat or rye, good yeast, made pretty hard, put into pans to rise; baked one hour and a half in a hot oven. ,

^'

No

103.

To eight quarts ofilour put

tiller^s yeast,

Tomakecommon Wheat Brettd^

a pint of dis-

wet up the flour with warmed milk and set it by to rise or ferment. If you use brewer's yeast, put half a tea, eopful into a pint of warmed milk, thicken it u^ a little with flour and let' ft ferment tenor twelve hours, when it is ready to go iDlo your bread ; wet up the flour as before directed with w||med milk and set the dough by to rise or ferment. Bake one wid n^ quaaier hours^. all over that time pe injury, N. B. Should dough intended for bi4ad femient so much as to become sour^ put two (eBspbonfuls of peudash into a teaeup ^^^r, and wolk it thoroughly in, *-*St ^J'*" HP^ before going into the ovea*

No

10*. ifec6

C^ies ikat wOlJkeejpgood

ctloree

a^% half oi^^

m^

.'>f*

Cved,initrub
'

into the flour, - SIX RECEIPTS -y:

your butter nd'Ufr great spoonful of caraway,

FOa MAKING

.^ Nn 105. Puf paste for Tarts. the of part or whole -In the following a With. _ _^^_ eggs maybe dispensed into Rub one pound of butler

\!--'^

whip two whU two pounds of flour, make mto paste, and add with cold water, times one pound of butroll in six or seven iteach roll. This is goodipt

No

I.

SZuHng
^S^n"

of three fourths of its weight n of flour, -of eggs if a large quantity in and rofl one third or half.of the brftter,

eight whites of eggs, fourteen pounds flour, stiS^ paste. ^ add cold water, make a ot flour, rub in quantfty any To No 3.
.

ff

six

pounds of l.tt

i^^^^^^^^

butter, whites

r#

''. ,.^ the^rest. ''-.,',.... flou^ quarts . 4. Into two

,.

^*^5/T^^^
Ifi

salte^and No in iiteor m, wet stiff with cold watemoll pounds butter. , ten times, one and a half fourths tliree No 5. One pound flr, v. ofa pound of butter, beat w^ell. in one rub flour No 6 To one pound of wctwith threo quarter of a pound ofbutter, of butter. pound eggs and rolled in half a A paste for Sweet Meats. No 7. Bub oiw third of one pound <>f "*" >'^ ." *%*? \,ntter, wiA Pof well iK)^8ofiPtt, wet with four wh^M^ ^bemfi

,^

,*->

^^

>.r^

ehing
quick.
,

ijt

ten

or .twelve roUingS^^bakft

g. Rul>inon6 anil abalF poun#of suet to six pounds of flidur, and a spoonful

No

;4

of salt, wet with cream, roll in, in six oi eight times, two and a half pounds, of j)ntter-pgobd for a chicken or meat pie. i -^ Royal Paste. .^" "^Xp No 9; Bub half a pound df butter into :%ne pound of flour, (biir whites beat to a 'fb^(n, two^oupces fine sugar ; roll ofiep, rubbing one third; and rolling two thirds of the Jjiitter is best 5 excellent for tarti^
'.
'
.^
.

iVo 106^' Johnny caktyOr Aoc caiie. Scald "ctie pint of milk and put threeptnts Of Indian meal, and a half a pint of flour ; bake before the fire. Or scald with milk tir^ thirds of the Indian meal, or wet two thirds with boiling water, add salt, molasSes%nd shor|ening, work up with cold water pretty stiC and bake as above.
>

NtjCBv

9e quart

InMan
in^,

8l(Vfjack. : : one pint Indian meal,

four eggs, four spoons of flour, little salt, beat together, baked On griddles, or fry in a dry panj or b^ked in a pan which has

been rubbed with%ttel, Jard or butteri

>

No. life^-'^'

:X(>i^ Cake. o&lpounds of flour, iyiro

let

' 'v'

-':'

:-'^

of butter,

i^ej^eastput

in than for bread,

it

and made

roiiiil^Soft with milk,

lig^, when risen t#>j||i5ds and a

b^ Iv^elve ^s,
(p^r^illi^

stand ever

add

tog^tberi
\
S^,

lertt

r&e a second
5[\>

time, bake about an

"
-

[jwur'and a quarter.
Ei^ 109.
'

:^

-v

^-

;/

;-:^-::";^(Sj^^

ma^rpi#P' ricH^m.^^S

pouba HUiipouiia of lard, rubbed into a possi^ ,/ kflii35ret with as little ^ater as
d^equicJk, add half a pound^of
rolling out four difbutter in the coursevof between each ferent times, sprinkling fl0ur

t#^id
t^e

;,

roll it up.and la}^

Three (iuirters lard and butter pound in jiU and.br meat pies, andv haff a fb^vahds andthose^that wish tp be veO|^,
ccdbomical/
>
\^

make ^?--^ of a pound, half each or paste for more common,

by
to

No 11 0. To make fruit Cake. : r To one pound and four ounces of flour, su^ar, ten put one pound of butter, one of pound halt eggs, o'nevpduhd of currantB, citron, $pice to your taste.

^^%''Su\

No

lllv

iSo/i

W^rs^^^

two

One tea cup of yeast, one quart of milfc, pounds of flour, orie of butter, ten
half to remain until risen.

..^

egg^ one

Mard Wafers. ^^^^^ No WZ. Two pounds of flour, half pound ot busier, half

pound of su^ifv|ur i^s.

*

v:^
^

^^

No

lis.

cups of fl^iii three of sugar, Iwo^ spoonful of ofbul&r, one of milk, small tea pearlash, spoonfulof ginger, essence f -,**T lemon*
|i\)iir

<^

No

114.

WtmngtonQake.
butter,

V-.i-.

pouaiof

%! ^ge.. l^WHw^^
.vt*3lv*'

:>''-''
<^^^'
-^'^^

^C

H:-

'^.

t0initi9^

tda cup pfi^reani, j)ice

oneof corrants^oCiip ef ii^Rmlj^] to^our tatt^,v

3Fvo cups if butterv two 6^ suj^lhirlei

.^

^^'f
'No
'

as

much

flour as will
lik*

make

itTthin,

andjAny goo^ pice yo^

II^^Wiii^:i^ ightee| pounds otfl^ivtWeTve of bul^

U&

; ;^^

ter, twelvd of sugar, 'six of raisins^jsrx^o. currants, three of titron, twelire dozen <tgg8| half pq^^d of cloves,^ one quart of

%andjr, and a'^ much other spice as^yoii '-': -!lke. .;:'-,- -.--'4Jm-''^
'-^^-^^
^

feO&e
fioui',

ter,

No

tea cup of yeasty seven pounds of OQO and a half of .sugar, one of but* on^ (fll^t^f milk, eight eggs. !f^^'
I IB.
;.:'.:

,*/|jt|/;'-

i^^ix
sugar,

Crullers, sometimes caUed mles or Wonders^'''- ]:'-%^^^^^ ounces of butter, twjDlre ounces

'M^
of

*t eggs*
Jl^ 149.
C- ^

on# pound twelve ounces of

one nutmeg; fty
^
crf^

flour,

in

h<3|t

IFrmt CMe.
floiir,

^ lard:

one of bQtter, one of sugar, one quart of molasses, six fggsi one pint ^f milk, three tea spo^pifuls ^f pearlash, on^ tea cup of ginger, one of raisins #r curraniSifaice t6 your taste.

Three pounds

No Vm.

TomakeJ^i^hnnts.
of,

milk, three eggs, one %b9Bd an4 a <|ttarter oJT sugar^ three quar^ Jer jif ^Ntter, a liule ginf^r, one tea cwji A^tt #j|i hot ii^d.

,CHl qpart

^^mn^M'i^mf

-^.u

hMt or .Siteee quartoro of a rfS^lfflreggB, cUyeB and cinonmon,

milK. peirlash dissolved in

pottnd

F
I

ffspooo^te PC

^^ *>4;^^^'ii Cake. No 128. Goorf eammon 5l*>^ ^^ a.naf "^ onaand ^ Four pounds of flur, m.Hc, of cups two butter, ^ sogdr- oSe of l^rlash, spice a-^^y^

t^

A^rl

f of milk, one pound

^ut^ ?

i^Sp(iund
'

of flou^ Sepound Of of cr>eam, WVf a pound of butter, half a pint one /b^ eggs, |>^ p<ind of raisins, five

8^

R^25. ^v.
vne

:.

:;::

.JM. ^<'^'^%:##^ .?W<-^

four eggs, sft

quart' of

inillf ,

niada^tififef of butter, some yeast, to be on g"'*''' " than pound feake^bal> .':;'^. ..^ . drop:.v*-.vjy .'r-^;

ISo 126.

^*IIee

-So/* G[in|r-o'eggs, three'teacups ol __

"I.
,

teaspoonflil ot ooflSlacop of- butter, one largo i^lash, one pound of flour. One

oposinful of..gingiff^.>

.V '\^ -f'

',
'

pound and *alf On '

of

fl<Mr,

Mf

ofiHigBr half apoundof bnttM*^>*

^f^iinh

"

'V-*"

'^L^

No

128,

Sugar Gingrbreai.'^

jPiie|)o\^doffIour, one pound.of sugar, BIX ouiit?ei of butter, four eggs, ^dd pearlash aii*ginger, made hard and rolled out.

No

pmt of molasses, bne tea cup of ginger, three teaspoons of pearlash, [our enough to make a stifTdough, spice to your taste.

li29. Hard Gingerbread. ^ One pound <>f buttorf one of sugar, one
'

No 180. Orange Gingerbread. Two pounds and a quarter fine

flour,

pound and three quarters molasses, tvvelve ounces of sugar, three ounces undrie^^. ange peel chopped fine, one ounce each of
ginger and allspice, melt twelve ounces of
butter,

mix the whole together,

roll it

lay

it

by

for

out with as little flour a^ jposstble,'cut it^ in pieces thfee inches ^iS^ roark them th^ forii^ of checkers the back of a knife, rub them over Hlh the yelk of an eg|f, bent with a tea cup ofmilki when done wiish them again with

twelve hours,

#m

Nb
tt-y.

131.

i^o^^e

Caitc.

^/

separately, do- not add the flour tota ready tabake, addhesse^ce of lemon^

W^^^ggP

eggs, the weight of them in 8ii|ir^ tb0 whites of five in flour, beat the yidlks sugar together, the wliitee of the other

Ten

ittid,Batme|^"V

v;.;vv- :^tr^'p,y

.: >'^,;: a.^^.,^.-

.^..'.

twelve QUnoes
.#',

WA tiAiid?e

of flopr^^* one |bnn< kid i tejf

oviMtf

0fiii^ 'One lea- iiiiB

"'

\'--''M'>

glasi of of MfflilC two muunegB, one

'

ounces of of four Sunces of i%ar, half a pint

IJ^ 133,

'

^hig$m WigT:
flour, fdr

jOno pound

; butler,

m^
^
"Jil

three eggs, teacUp:^ofyeaa^' Qyj^.,

No 13^

Quem^M Cake,
flour, three fburths

of bufler, |^ eggs, tViro currants, of one sugar, of one 8 whites beaten separately and gUt in J^Jt butter little the cake goes into the oven ; onwhito sugar. r fill half fbll, sift

^1

One pound

tins,

|^

JRt^ 13^.

pound of buttljr, eight eggs, beat separately whites and yelk^, rose wa^er, or e^^^^
'of lemon,,
' -'/'
;'..

dn^

AnotherJiueen^ Cake. ^ pound of flourr pound of sugar*

.

'
.

-"^'"^^\.f.;,;*-v"*"
iiii

B.. Let it be observed afi4 stood that all cake is better to beat

N.

and whites of eggs separately, and adOtii^ into the 0?^ f the whites jiist be^re going to^e^er worked the butter and sugar to be to^ to a^ream, before any addition is n^e
:theg|ij^->--

'"

PI^36.

^and^wine,-"

Shrewsbury Cake. " -^'-"^ ^ Half a* pound of butter, three fourths* sugar, one pound, flour, lour eg^a, Sjpe *-^' '"-^* :
"

''-ii"'*-

-^

l^ee pounds and a

quaa*ter

.^

^_^ pound lu^d three quarters nP "^ garter of bttt^, six ^Kf 0ii i^ne pint of yeaslk^i

^^

1-,.

-v

JB

* ^jAL-T--^

f^

1^0 13S.

JnmbkB.

One pcrtind and a half of flour, ohepound sugar, tthiwquarters of a p^undof butter, lialf n ounce ^C caraway soedf roll theni
in BUgQj'.
-

:,i

i'^H^,-;,. *''j0
QfiLlce.

:'*'
,

''''''
;-.

^v-'
'

No

iqp.

-^

^ Pdund

i,

pound of flouvjLone of Bugar, ten ten ounces of bufter. Minute Cake. N^HO. > ^ive tea cups of flour, tlreb of engar, .wo of butter, one of mtlk^ two eggi^ tea 8{l^on of pearlash, ^uit and spice. /,;.i^*

poe

No

Thanksgiving Cake^*^ 4 of flbiir, one pint of good 4;* Six pounds

141.

{^

^east,.
that jt
'^

made over nigbt with warm milk,

may

rise

by

morning, add three

ppinds of sugar, half ajpound of butter, six ^ggs, three pounds of currants or raisins,^ one ouncQ cini^amon, two Jbf cloves, gill of Waady, bake one hour and a half.
-

IfO' 142.
^^^

Pearlash Cake.
quarter of

>

vj^^

flour,,

ten

4iini|^ sugar, six ounces butter, a gill of water, one teaspoonful of pearlash.

'No 14^ ^^th^n Cake. -T-r" Dae pound of flwr, three quaf ters of a
*

j^piihd

of suffar, half a pound of butter, four ;|||gtf m^fh po^ of l^andy,

Mneral Cdkei
F flour,

*
.

^
V

one pound avid a % ofjfel^ tter, l^alf cu p of oyeyftj, , fooi; e^i on glasis o'*
'

>
>^,' '

.#

-f

'.

oi ^.1,

iu^

^^^*^
and have

Ofte quart of nrt* ?

pump.on, of strained J sweeten .,utii to your

Se#, Sft "'jTadd 8 'M"*

jon pie

oe pint
ioKer

tato#fV*,

J
'

*JV"

roWe

We !/

b^r

nicely paring 'h^Jf ""P^^ cullender in Uoo and straining it tf?"f^'' j^ V ^"' . ' *' ;^''' - of . sieve.' /

^'^?i?iSB
.

bblV,r* stewing,

"^
^V

'

>ntO l,i#^^... nf butter into "^ Rub -:_>.. six ounces of ounces of f^^^^ of fl<n.r, then mix

w^WP

** T'^Il'^ twogg9 and make ** and cut wiA

roM it very thin, and ciiver with tumWer. prick them ..?sugar. flyaway, and sift on

3u
Tff

mte

^
]
.;

148

'

-Route drop Cake.

;.

^-

'Sbrandproji^em on
'ftVirt

tai|.(kwrd
<?

time bakes thegfc

'
,--ift'^.'.':;^:

->s^
;-^;f

*-

^^

RATIONAL COOKjtRr.

of sugar, (hree eggn, two spoonfuls cloves, mixed with molasses*

No
milk

150.

Make
;

Common Pancakes, a light batter of c^rga, flour and fry a small pan in hot dripping or

AAA ; or when eggs added are scarce make the baUcr with flour, milk and pcariash. These are most frequently eaten without nny trimmings ; but sugar grated" on, or sweet, or lemon and sugar Pauco may be erved with them.
.

^^ nutmeg

anil

ginger,

may

be

'

Rice Pancakes. Boil half a pound of rice to a (etlv in a small quantity of water, when cold mix It with a pint of cream, four eggs, a little
salt

No

151.

and nutmeg,

butler just

as will make the batter thick cnoi^'h in as little lard or dripping as

stir in eight ounces of warmed, and add as much flour

fry

possible.
-

No
I

152i
^^^"^

"

Fritters,

rJ^^^ im pancakes
Jflitothe

^^""^ ^^ *'*^

batters dfrected

by drotiping a small quantity

pan, or to make the plainer 8||>t, put pared apples or lemons sliced, or cur"' batter,

^?'^*ll'**^

npem^im^y be made
Spanuh

any sweetmeats or
into fritters.
-w

m^iS^.

Fritters.

"

i^,

jbisdoHSl into lengths as thick as "l^ff in what 8h^T>e you please, soak

jf^^^ ^
,

#11019 wutmeg, sugar, pounded tt; fiooDO egg ; w hen well soaked, ^f'fei with buttei^
i^S
"'

\^-:

^""

MkTlOttkh COOKERV.
-

^^
,

'

^Ki^

1B4.

mace, cinnainon. 'c"""" '*"'; cold m.x three egg^ iTtUo-of encU ; when cups or paste ncarl;r sweeten, and fill your
milk
Willi

Von

. Baked Custard ^ Imlf pint of a and cream of ono pint

^%
No ^

n. Custard pies require buf^ustard. .n cup, are bcBtJ^hen receive .8 drawn, and after the bread

a l.o)ven,.

Blow buHing.

Islands. I55r To make Floatmg they ajre^ hefore Scald any sharp apples the thro.-gh a s.ove, beat ripe, pulp then sugar, a spooflfal "hies o- two egg. with by dcgree> flower wate"*-, m.x it

_,

J.

of orar-gc all together, serv, ?.th t .fpulp and beat o; you may colour on a raspberry cream, cur-, root, raspberry, or the froth with beet on a white cream, rant ielly, and set it of lemon, suga,^ hav ng g^;en it the flavour froth on a custard. and. w!ne ; or put the Ice Cream. No 156. with as Mix the juice of the fruits before you sugar as will be wonted m.ddlmg r.. which should bo of a
.

crewn

No

lound

of two (Sggs lose water, and the whites Hwell, and en and strained, whisk "J dip a/^the" \he cake i almost cold, cake wel; et Mp^ icing and cover the kn n harden, but do not let it sty

king far C?"**?" ,...,; 157. sift Uajf . For a largo one, beat and ot spoontulB of fine sugar with four

h^

)^f

4
4';

'Jh^\

<

^\
'j^
tA^
)("

\'

^TT.'
-'.
'

'^

#:
5^^

"^A
iHA^sm

'*"^^pm

ng

'
.

'

'v-

%z eo&k

No

158.
'ter,0

Prepare t#^oU[ appf^0, boil tH^ in a pintSlid a halforwdter/tillqm^^ tender, *h6ilJ|trAin the liqupr through a colander to elft-y pint puia pound of fine augalr, add grat^ orange or lemoll then boil to a jq)

No
.
11

16

Set

tBdbfrel^ gathered raspberries through sieve/ to every pint of the pulp put ono li2Ji4't>f loaf sugar broken small, j^ut it into a preatfrving pan over a brisk fire,
to boil skiiii it well, stir it ^twenty minutes, put it into small pots, cut: fdiitejiapfer to the size of the top of the pot dip thcln in brandy, put them oyer the jam

yeast,
flour

ithaU
citron

w|on it begins

pounc out ir
ijoixtu

;ethe

tvhfa cold, with double papertied

'liho'fitol.
^;
.

over-"
.

^,...

,;

:^-:.Kt,

--^

<<:

^-

^ v^trawberry jam ia
lf(K

miadhii

Ih^ same ffay.

Qmme
cdf

Sweetm6(Uff.

'

ne pint

m
r
r4.

water, three Quarters of a Ju$ar to one of jquinces, put the

withtbelvater^nd'clarifyitwithan ^ >i^iiii ^'^'^ put in your quinces and b<^ill tlibn-take^ i>ot your quince8,'put ^ tender,
"^^llt^ into pots boil the

i^n'a slow
iipoon

fire, tiy it

aymp to a jelly, occasionally with 11

"M

1
a
pL:^;. -:-*;.

of fine sugar ^ one of buttar] Ijrne poond and a quarti&r ^ of Ngurraota, and hatfe^f^

:^t^^^ :WJ

^^

*ji>w^i|

terrier oCa pound

o^<^'^^'^^*?

,^>^*t
'

;:"

baked <|uiHljf;i^r^^^^^^V Danbwry Cakes iJo 163.

spiDonfuls of good Set a SF)onge ^itti 4wa milk, and a pound ot vcast, a giU of warm witK iouri^en it i polked alitUe, mix of pound a U half a pound c^curraiitft, half cinnamon and other spices
citron, ch>v9v

pounded

fine,

prepare paste by roUmg^

UinBmaUrottJfs, layon.someof thiB toy cover it with paste, pmch it

inixture,

ggther and hake

*t.

.,

j*,^^

^,^0

Plom^S^-

'^

^^,

'^%^'

of sugar#^a ri^r pounds of Jtoutt ^neT tlkwuh^ pint of gill of good yiiit; a f to make it the thi^kii^

nough of the flour td^rme, of ^eam, l# it stand two hours Ur ijtintoi^; then melt bne pound of htitter, soft paeSI^ other ingredients to 9eake it a it into buns 9bmt let lyie'an hour^ mould thr a aii egg, lay them in rows inches apart on tins, set them to rise then bake thepn ^ ti>eir size is doubled,

mMfi

u^

fly adding seed they a?e plums, plum buiisllalled seed bun, or ^'%,'l^ir,-.i)e^ or Short Cakes. ; ;.

good colour,

one^piUnd of hutier into twoj^iilB 'sifted flour, put one pound of c^liftnts^ tnd of B Ugg^ ro& aH together w|th
Biifc

'

"Ijailk^ono

egg4fo te ^f^^r

*. !^

^masifi

0ii c^afTof butjtery one of cr^m^ ^ir^ ^f sngfiTp tc|a f^oonful of pearlash, dggp^Ve^ cups of floirr, to be dropped on with n spoon to bake ^ ^' '#^.^

^6

am

three ^iiarteri^ 1 ound of sugar, hal^'a pound of butter, r eggs^ene gla&is of wine, one of brandy, liarfTa pint of cream, bake.
'^

One pppnd of dour,

^ '^IIp I68s ;

^
.

Jfumbles):

1E[a|fa pound off tutto^^^ pound of IfugHr, three quarters of a pound of flour, tw^neggs, rolled in sugar and nutmeg; to

)^ df^ppi^ on

tins to bake.

^Ti^ a piece of breadTdcMgb as large as

had risen, take one tea in With flour as as you roll and cut it out can make it, ^hi^ dip bake it in an oven not very hpt ; then ti^e^hein otit, cool, then put tl^m lin a pan cui^set backinto the oven to dry|>yer nlght
it

4r|ik|i|^
c&ij

<#

butter and

work

No

170.

TV

precrt>c.Bei6^ %ro^^ Sfc^

Soil good brittle beets Or \carrote, cut m4 put them in good vihegiir, and th^i^ v partly dry them, make a is||^p^ pouiod for pauiML^d preserve them another sweetgi

/"^ t

""

^m boil

jTour apples

to

.^

'^-

^ f&*

'

.49
'tjf

)*

^''^if^'-.

-dto ill.

^
f
*

%8#o
t

oJetti put good tlen add alittle whsrt

-

Sifaote<tt CW(e* iv, as thick totfr buc&wheat abotif ye,t to it, lot it rtje^
flour, dissolve a httlwii stir it up, add salt, '.t.
-:-^
.,.
.-

'

pearlash and ^it is ready to fry.;.

:^4:..>-r r

,;.

*Nol'!3.

Mil it ten minutes, drjOp it on a wew into, si3re six apples, divid|^ rice pt cloths, Urts, spread it on si^Hpent

Bice Snoh BaUs. in a saucepm, ,Put half a pound of rice

Le apple in each,
^ne
hour, serve or wine sauce,

tifTTup

loose,

boU

it

it

wtth butter and suijar, ' *' ' c; \,.

<

No

174.

Federal Pancake.

'

'

,1 Take one quart of bolted rye well, j, mix rt meal, quart of bolted Indian pin^ three and stir i^ith a littte salt into of panconsistency of milk, t-the proter | warm. up * cakes ; fry in lardfand serVe No 175.1 ^ Ted Cakes. , . ,^ OnoAind Agar, halfpoundbuttei?tvro poui^Bnr, three eggs, one '^ fittlo^Kdnon and orange peel ; -

flour, on^

J
;

_^

f"7^^^

teenfllKeB.

''
.

''*,.,

./I 4F^a BiscuH. Norfe, apooiifuls two ^ Twn pounds of flour, tot^^m wiix mSk, warm yeast in a little pound melt^*er addinsLOBe quarter of a

ffiterwitlmil^, mal0f inJaa^iiT m||jy im mn^, bake iii a qui<* oven,

UpfeaSC.

o 177,

Sittiertkcmt >
*

iii^

ftiUfit,

J ^laidii
.

Y,'

v;-^

\../'

ijito llflivlBh floiur

IfiHt

As Mil

wHb aot^r
f "-A t

oflN^tned milky be of fl^cieat ^n-^,

,

<(:

f iatency lo make i| soiWsomff inolt Hm Jbiitt^r la, the miik.''.',,-:;^'y / ..^'^:**''. '-'i-v/,

If

SoftCakeiin titiitpms. One poun^ itncl a half of sugar, half a

178.

f^^^-^^^^^^^^^^^

|H^d C|f batter tubbed into^^^

floiH'y

pounds <> of wine, bne of tosfe^ iv ei^t eggs^d balfa mitmegv V

addxine
gla8|

[';..,

of iSouir,'^ a quarter t>f1i pound of buttor; one poun^ of sujfar, two spf^onfuliMf rose M?ate|^ a little tnacOf baked in tiiiKpans. ::f:^^;'v'[-t^r--^\^;-^^^^
,^,

^Wf^^g*/ one pound

Jfo ISOi 'i^makeBrea^wiihp%wnjt(0'^,

/Bake eight quart^of flour, si^Auneesdf one pint of the best of jre^t^ (this llticle must be good,) three tea spdoi^iuls of pearlash dissolved in half apiiAof.warin |mifclftld this to theyeast, and aigfc worfc^ "^ luglhe butter into tti^^our, add J|Bta^ 1ili9'irork^ t^ the whol& with^ %f|ii|^mo|e so than of gi.^er AoiijgK onbstm heat with light dry wo^lf but hotter than for olber fread^ this
t|tolter
>

f^

jIluii^H^

to,

W|t4e-

f^ ^t dt^y be
-^^imt
fii

where apices aitili?^

i^oiMided
i

ipi-fe

fmsm^ dried j nd

%.M *!,*

h.^>fl.'>i

..$

:^':

t^ Take tb nd fa large wiOft'.- -. ^^

.

\itSSl pieces, l??lf5X IS^ mto ^wm vSl two bouts- slow^^^
;*Ti&e a peck of qaincea, jwe
ottt

the core wid. a

^l

td

have them

J*^ ^f^^^^T^^ whoJe V& ^

}

ttwft.

boil

:-^--

aaftiiha coatee

WNiwve,

add a pwoffi

"

-and skim n . 'i'*".* P"* * into Hie sirup, cut "p^** !f?"f!|jf^l

2!K

mix with #^incee,

sttffle

.1
'

geiitle firefql S*i#,hoar9v

tln put pot for use, set,them.

W,JSS^ ^^ co^TO
'

-,**''*'
'

'
'

*'

ipffiir."

'.!'*.'

>_

-'

ketttift*^5old watttf, hMigingi^emq|^^i^ are Boft, fire, boil tbeio till they

rjl&e a peck of ^ittipcjes,

put

i^m "'^J^

'J

,^m

the^ outwith

a foATAen coW,^^^

^wtfiia^tet^?

fialve

t^m

if

yo%^^

e
Wwrtc^
11

.rB<-

Wj:"*^^
^Slnbl
rdttKtie
F^'.

^f^# me
#:

'

^oquwrtiTof^triiwbemeiiPqBteeo them tin*oiigh t cto|b;tdd half a pint of waloir and two potfhds of i/bg^u put it into a ^tucoDftti scald and akim it, tako tvA '|K>und8 of ttrawberriea with ati^maon, set your aaucopan oa a ohafinft dish, put i^ many Btrawherriea into tha dish aa you oin ^ Witli tlio item up without bruiaing them, lot ^ ^^em boil for about ten minutes* then toko out gently with a fork, and put them into a atone pot foruse; lyhon you have done the whole, turn the sirup into tho |>qtt when hot ; set them in a cool plico^
,
-

mtm

;tor uae.';:, .:^\

.:.:^x:

^^.,.

v./v;

;';^'^

.^IJ?

Currants and CMtfries may be dond in |plke aome way, by adding ^little more su-^

No ms.
^

TV k0ep white buttaee, pear^ fiwmsi orjifimaons^ ^c. for tarta or pies. - i

OalMr them when

0.

full

grown, ad

jiistniir*

^;

aatbey begin to turn,'i>ick alt tb0 largeai a^ra about two ird8 of the f^t, to Oe^Hilr third put aa iwach wate^ aa yoa ill cover them, fifOtl and akim them (hiit|i boiledi very eo(l,,Btrai9 it

"^^eoarae
ilk'^-jl

half sieve

an^^^

'^^^

rBUt A
II

mmipmm

'No iS%^ ^4t^ntakMarmalSii^^^ TMw^iouDd* of Ottinw* ^^H^SLl'

.

kftlf

pflurfR of .ugar

Ind * P'J^^,Wf[
flWi

then take tl th*nl till thy are.tender j into upand bruise them} thw put them n of r> the liquor, let it boil three quarters or pot your hour, and then i.ut it Inlo
aaucera,
K'.''

f: wotr j-tben put them over th

M^*^

ftam18?. m>fretrveMooebtrrit,

tonaorPUmt-

'

im

*'

BU-^
',

-Gather them when dry, full gr< not ripe J pick thenvone by on'ft are .very cleaa-tof into 1b bottlea, that with new .corW| dry, and cork them ctoae the fire, an^ then put a kettle of water on wet not tt nut in the bottlea with care 5
corka; bulai#the
s
",

3,,

wat^comejipto

tho

1
\8,

^
'

.\-^

IIB^|bki

dQ^PP

necka I- make a gentle,^piU io o#|bke little codled and turn iflPI ; them up tillcord, then jjitcb *<*. tbickj, Uieu over, or wak them closA and dry cellar. -^ 'a it tliem in a cold
'
.

f%^^

it

'

in

a sievf^ and put

;

ittthed bottles

ta brff

;eaqoil^r ofaj

iar#Mmyour

V9^

w^ji^ff*Mgr, bairapintof fwrirtr, m0inM>ine eugtii' id irj whtfn ydi melMt l^ft in^your other st^air aod ro#cherrife#; tften boil them softly till all the sugar hi^ inelted; then boil them fast, and iMm them : take them two or three times and shake then^. and put them on agaiii, and let them boil fast ;' and when the/ are. of a good colour, and the sirup will stand,

they are

b|^d enough.

^:

IM:^ :% pfei/irif Choose raspberries that are not to^ npe, andtake the weight df them in sugar, wet ymt sugar with a little lyateri and put in ydlir berfS^s, and l^t them boil softly; take heed of peaking theitf 5 when they are cmar, tbkcthem up, and bo|l die sirup till ** ^*^^2||ii ^hn putthem in again
'

No

J %i3

^^'',

weightoftlie currants in sugar. ^^ '*'*^ seeds

; take to a pound of 8ug^;f^ -^ wateivlct it melt I thB put ints aia|st thenj do very leis-

|v*-:

vmjk

6kiiii

^iropboit 5 ^||P tboj are. ckiar, and the

ihem apTtake them ipj let the then^ thei^ on

'

oiVgh^ ke

theiii off :

mi

codte

BmI J4 *>*
tTboil .tewly

them. tgiMni you

."^*i*

tWeti often, keep put tbeip P if a?'^

m and

th"^ be 5lw, ifcimnipf they will be

"'^Yj^'^
them
fer

8frwberry Prettrve. f a_^ * 198. large^fair tiawbera*ri(e three pounds or halls.ibur pounds ^ riet, free from stems an Sirrone ponad rai8iiui,'pla# these .n ^t

No

earthern

pot, first

a ?^kUng ojBug,{.

another ot then a laying of strawVerries, wh^e ^and fo jilterpatay-tiU the it away in a *&l j are placed in the pot, set w^rm.freshould >6 place ; if the weather i^onthem.by which,, sugar qnepUy sprinkle
,

5sU

ana good^, diey will bepreaehreAfre*

sweet apple, pa*Bo ines. otherwise afaif

core fliem
boil
;

Take half a peck

take

oflJl*. russet

||pet-

Aero

two quattsoffrost gw^^ 8|i^ in one pint water till soft,

addto
this the

out

the jiiiie,

juice^^o*_

to qUarf currants well MQiezed; four a,ree pounds of suipHr,*lso fine, 'sc.^W eces and the shells, heat on|pintbrandy,e^n clean, then add ..^:.:iii^- piece of fl#9U then freah oSmge cWt fine

^WOOp w^^

i^m

^e

"&
jwl
fire,

'wihoui^ma

flwwerate

stone OT^iHhto

jar, in

'lie^pforBte.sifi

Jhron^jrjtfiy bag, to wb^h add oaefredi ^cyftTO^Bttt fine, ind half pint bcantfy ; to tbif ainip ttut the damsons, let them.do ftg^tld fire fifieietn siiiiiites putuwak

'

wa

^OiewHjs
i|r

^ ^ - ^ ^^. same way. No W^r^ new alethod of keipihgi^^ frefh Oj^gogd, through the winter and
the
'^

and Grapes
,
'

iMy^;pryipre4.
.;,.

:^/

^V':^.

into summer,
dir

-*

a quantity of pippms,

good winter apples:

other

II

I^M^
'^^i^ Take

trees carefully when make a hole through each one with a goose quill fron^stem to eye, fill this with sugar, lay in ^is position two weeks, till they are tt Htue wilted, then^put them iii a tight caak, and keep them from freezings J^

take* them from thd ripe, and before frost,

To preserve bush beam fre^h and giod until winter,--^

^.^

half a bushel of beans, of a suita ^^^ eating green, striag: leaK^tnem, then pul^them inte^aca8k>>

then a layer of alternately tilltto cask is --it Ml|i,'1^Hef orinci so as to cover them f take out for use, andlVeshen twe'nf^ ^*-^oprt in W||er, often changing it i

M ^ -add a weak
raeiwiurs

--^^kling 4n

salt,

in^sh

water.

'
,

Taka
'iaet

^aiidyaterthat

largo cucifflRera^ will bear t^tem on4he fire wtfh

n thiiiilriip

*^^ liifrf
*:.

smal^liiiiip oCaltHii:

^WF "TA^iy them

ww^rptit

Jar and turn iC s.mit int tba ^^^^ttjo^again, it by unti the five or ten minutta, Bet glaasneMday, then boil apin, putit/a^ 4 ale. e; and aet away

%%

No IW.

the mnter. grten, to garnish vianda in into a Putimy quantity of green parsley watei^ftoilmg^ rtrong pickie^llaalt and

To preMmfe Parslev fresh and

p
:

and Meep for

use^-

,^

|>i

No 200.^ To

keep damsons* ^
they afe

Take damsons when

first ripe,

^^v

pick them ofi- carefully, stop^them up put them into snuff bottles, tight so that no air <^a?#^, but bottlea hut put nothing inlb the war cold mto plums; but put the bottles .eat fire, let them ter, hang them over the an half for slowly, let the water boil slowly out the hour, when the water is cold take place, cold bottles, set the bottle* in a the bottleaiire if will kqep twelve months

wipe Ihem clean,

wXr;

J^^T:

,-!%||

t^

stopped tight so as no air nor water ciiet They wiU^ot ^eep Ipng^mer to them. the plumi nHWt thijbfttties are opened;
''''
'
'

:^-^be^^d.,-;..;:/: ,$^^^^^^

No

2ftJU

Currant ^^^^.
currants from *'''BP^^ the

yi^fe
f atalki?pt

ti^
sUli

stoj^t^oae,
It

he Ji^^irki

ilfe it an hoij^, lafce

l

gar,t||rtHf^^^

6#-'

HATIOIflt t^i
tkillet,

pan or bll metal

all

keep

ttirring

it

th%tioia till the miaat be melted, when skim the scuin ofT an last as itrisea. WiMn the jell/ is\ery clear and fine, pour it into earthen^ or china cupa, when cold cut whito papera just the bigneaa ofthepot and lay on the jelly, dip thoae papers io brandy, then cover the top of the pot and prick it Jbll of hqlea, set it in a dry place : you may put soine intOvdassea for present uae,
.

388. W^frkaerte pluii^nd chrries^ months or a year, retaining all that bloom and agreeable flatour, during the whole of that period, of which they arc possessed when taken from the tree.
91%

No

Takp any qua^ty of plums

ries a little

or cher-

beforMiey are
;

fully ripe with

take them directly from the tree^ when perfectly dry, and with the greatest care, so that they are not in the least bruised put them with great care into a hrge stone jus, which must be dry,

the stems on

No

and immediately make it proof agakpi air and water, then sinls it in the ^bottm of a living spring of water, there let it remain for It year if you like, and when opened )pene< they will exhibit etery beauty aftd I, both as tothe appearance and taste^ c qn taken from the tree* n a
j^lIJt full,

Pcadk Breser^imwipe tbetp wifli a flaanakck into an flifiern 4>ot 0uffiliiit ta

Uijiilk

ctmtaiii

-^,,.^'ffli^

which add Haifa piiit 6f the same liquor two prunges and four pounds suior \ cut sirup, and vorv fine, which add to tho when boiling hot pour over tho peaches; a hot oven, the next day set them in
to

them S*nd half an hour, then

set the

way in a coot place. If the weather si ag be warm, the sirup must be scalded

^lalf pouring

thereto anot cr in six or eight days, adding pinlN>fbrandy and one Mund sugar,^ boiling hot upon IBb peaches, IJiis place. then set them tigain in a cool
it

method of procedure will give them a more any modd^ fresh and agreeable flavour than
. "* i^;^ ^-i^ -^ v ._^'# yet discovered^-, priePears taking out thoijj|d8, may he
..

;-'

served in the same

mamW.

*%

^^

'

No
'

204.

To dry Pedclua.

the fairest and ripest peaches, weight pare them'into fair water ; take their half make in double refined sugar \ of one a very thin sirup ; then put in your peaolj-

Take

er, bailing

they look clear^ then till they arc split and stone them, boil them the very tender, lay them a draining, take otherhalfof the sugar, and boil it al/host and to % candy ;. then put in your peaches

them

till

let

them

glass

dry ; tr they are sc^arod too much, wipe thMTwitfi a w^oloft a little ; let the first t# a siru^ bii Twy ^tof a. quuf^ of water

mA

lay all night, thfn lay them|fca set them in a stove till theflte

fiowa&e(mgKt:r^r
^|o 905.

.^-

...'(>--^,

For ^twiis^utm Beer.

Take (bur %uncer|i,%>^^fii

m
y^t in one gallon water, atrain it, then add sixteeA gallona warm water^ tm^o gal-'
ions molassea, eight QilnceB essence t^prace dilftolved inotae quart litater, put it in a clean cask, shake H weirtogethe|i^ add half pint emptins, let it etstnd and l^rk ane week, if very warm weather less jinie ^vill 'do ; when drawn offJ^ai|d one spooQfu mo.

lasses taeach bottle*

'

No W^,^ To
M
'^

preserve

Eggs J^om

M(ii/

7ake a pieceofanslacked Un^easlargeas

when well

m pint bowl, slack it by degrees^

flacked put ten quarts of water to it and add salt until your eggs will rise, then ptit l^'em in with care that none get cracked, and lay a doth Mjttbe eggs that will keep -^ them wet on thelmi. ' No 207. SrV moie^ic. ; Boil yibur souse until it will come from the bone with ease, cut it in slices, lay it in a jar, p^r on vinegar and tie your pepper in a 4sloth and throw it inl it is then teady to fry when you wish, and will keep
"

all-winter.

".

./'.;. .*'

"
.

A ^tstge spoonful of cc^fee

sufficient whed>^|pi|i

foi'

eoph per*
for
aai

aon is

as eighty if less, merer To joiake l^ra obe twen^ minutes is suffii^ilttt^

iboyi,.aiak^ less

hM^

make

wiU de^ tbe)%lk of m.^

bealalMi atfarred ia^ befibre l^oiliii|g^ water is |i^id^lii will el^^ cbtfritelrii as large aa to tl; let it stand five^minttteflT^afW ti^kiti^ Trom ikp

^r

J.

ajf*^".

J*o

put in Coffee, >;. beat /Boil a pint of milk and let it cool, and stir in, it will the yelks of three eggs

^-^dm"h
make

209^

4 good u^tute ffor wai

much
fittirw

to
^::.:

.^^..-.^..,^-

thii^pflfce

richar.

No 21C^'
Burn your
it

'IV

6>^.

coffee slovi^lj|when

you com-

burn mence, but let the burning increase, good brown, put it away in a close
a vessel for future use.
^
^

Birge
in
it

as

m2n:^
trylt fast
let thfere

Ifc

well

and
[ytit

fen

tru Lard. .^i.: ^ of w^r, a In a pailful pot put a pint your lard in and large handfiil of salt, put boiled out, then is until the witer

To

**^

'
^

^
f.\

acked,
11

keep

lard Vnd
e

the be a slow and steady fird until the I stnun then scraps are of a light brow^ as set it away, it w^U b^ jhite
'^ sno^, and never hurt, t^ " No 212.* To keep clear of Bmbuga. Tike the white of four eg^, ten cents bowl, wolth of quicksilver, put them into a
'

from
lay
it

It

3
I

pepthen

keep

^
'

take afithbeat them untita perfect frotln it to eVery part of er and dip iiii and apply yoi# bedstead where bugs over conceal spring,* theiDBelv^, dp this early in the never will you and ftod but Place a year,

a^^i^tig in

j^t
'
.

toiuse*

Never wet

yotilr

^ Ti^ (^

No 218. 5Sitfie fitcL8tcja,he$ f&r yeiM. a quart of diatHler'^ yeast if you add you can rfit it if not the beet butnoii; warm^ aquinrt of ilroi^ hop water, In^an meal iscrfdypur yeast j puias mjich

b^stli^i

.*

g^

K.

rttojtas yao can faaffialifmr, niako

convjieptly iiHt let it

t^
^

^oto little

tot

'Ji

'-'',"

<^V- ."V-

^'Jl^l'4t ^,
]

''-^^-^SM

US'"

i"

*'

a=

>
,

oakes^ipd layjthenf on a xtei^ fmiBird, ic them in the sun mid dry until perfectly dry] put them i^ a dry p|aeev When you ^fej] to u8o yeasty take oli cakt ^^ P^t it intoi a quorttO^jarm Water an^'difnye it, sti in flour lm|||;irniAB it as thi^lpaa tliic cream, let i^ iipwd by i^ warm fire ov^ ifight, it is ^en ready to make your bret in the morning, ^.^ ; i -KTo ?14jg To keep Cheese ifithe wiriter. TafceVclean dry barrel put ^ tittle 1^ at the bottom fmd then- 1| cheeae and |>ui hay b(6tween each cheese and around it and keep it covered light, and in the driest pari of the cellar, or in an upper room not aul
.

'^M

'

f ject to frost,

in^

No
\

215.

To preserve Butter.
ifl

Put your butter In atone jars, first sprio] kle ja little fine saU at4ii bottojfn, have fre^lirom butterniilk then. put a layer o( batter as thick as you wish %o cut a sliceJ
and oontflinuQ to sprinl^' a little Salt b&j Iween eaph layer, this will enable you tc cut it smboith and not have it adhere iU^ the| under l^er, ^over it tight* .>

No 2M.

^
S

Make you&xaak

Topreserpe Soipg^ease eleipi when you ^rowl

presh rinds or |my-tKing;i9f the tind sprinkle on salt en^gfa to preserve it, 0ie
it

aame when you piit^wfi hog's

as earefttl to ksei li>th#^mft, and^

aad^

innrords tight as a^l

abb

siiiiUlnorwas^^^

No
I'

anr.

Vr

ma^e BoUed 8^ ^ hBm^mt&

ibiHj^five
.!^'

veni^*
.

pounds
>4

oi

,f.

^.

^..*6--1<'60Kli|j|fc,"-

f/i

'

ft!nUy/pttolflie<iuiuitity iitfo afivo '^oil it a iSttle. a pail&ilftf oU.

Sorouirhlyjwith)* HMWerate

Me or it

will

keep 8kliiif ateottg lo itflil on weak he.-M. oH&. barrel and add; frease and ,|Sn^lakf!& otlMJr half

ovwii
218,

o|^

-#

No
t

u V Cold Soup.; heat Twenty-^five pounds of clear grease,

turtt illiiito

.a^

Strong lie and good g^f ^ wiU not. sure you good soap^ cold or farge^; a aoy Leeclty a "^gi. To put up

the barr#l, heat iteonS lie sumturniii, let it stand through the

1%^

"'Ki

to* next, after whicih the asljes, these the times be well bea^n doWn several course of fining up, pouring in ^pailpC Wafer each time after poundinfe^ It.you

shouW covering ofitraw, one pock of lime

come

Lay

sticks across tKe bottona, th^n^a

m'

#1

your ire in no hurry for your lit^ wmcr di^oa shows, leech occasionally until it stop mitil sition to run at tb bottom, then so^. mak&ng pu are ready to commence

Ii will make tw Jhiffreis* ^ B^ipl^ W^^cr. No S^

Upon one

:
.

"

-^

ounile <5*|jearl barley, after it water, pour h been well washed in cold thien bod half a ipirit of boiling water, and then bo itca few onnutes 5 the water off and4hrow awily ; afterwwrc^*

mu^

seined aoiwt of bdiling water must beg&pured owhidi >houl4#oP bo er Oie tagley,

tSr

^^ined^off. I'he hnxlpj watiiltlw made 18 clear and mucilagiiij^ ; and^hen mixad with an ^ual qaanfftt/ of goodmilk and a amall portion of augar, ia aj^ixbelleiit substitute for the mother's mt Uawhen jn*^,,.,
fants are, unfortunately, to

bMHIyit

Upff "

by fend. Witiiut milk^, It li o5^ of the best beverages for all acute diaeaees/ and may have lemon juice, raspberry vinegar, apple tea^^ infusion of tamarinda, br any
other acKlulous substance that ft agreeable to the palate of the patient, mixed with it,-

No 22L

GrUeL

This farinaceous nutrii^ent may be made either with grits, oatmeal or Incfon meal. When grits ar^iaed, three ounces of them, afler being vary wdl washed, should be

Very

two quarts of water and boiled slowh?, iintil the water be reduced to one half df the original quanti^f. During the boiling it shpuTd be stirred frequentiy | and^ whi|LjSnished, it should be strained
ptit into

Im'

through aliair sieve. For oatmeal gruel, three ounces of meal must be put into a basin, and bruised with the back of the spoon; small quantities of water being sueise^sively mixed with i|, and each quantity

poure^ off into another iiiain, before more be mixed rand this must be continued until atk)ut a quart of water be mixed nirith the oatm^aL The remains of the oatnieal should then be thrown away, ..ancT thct wa* ttt in which it was bruisedT i to be bolted Hfdr twenty minutes, stirring it the whole of the ti me . Sifted' Indian meal may be V used Hk0 oatniijil^ only thai Jt ^^lids not
.

*,

m:.

cooking fWtjB few ^miniiitea over the ot| ^008 thj9 bu8l696S^/ *^.

^/'a

No 233^

jpr^are^

Arriito J5t<>p</ar atci*

m^

;oot forms and ^cellent nutfitiye mucilage. Put two tea spoonfuls of the powder into a half pint basin ; mix them

Art
.

smooth with a

spoon ftrls of cold I water^jaiiti then pbur boiling w^ter over the untif to stir it, mixture while you continue it forms a kind of ^archy looking subSago and Tapioca iklXf^ a similar stance! mucilaginous substance, and^are equally useful rpr ch|ldrert or as articles of diet for a sick person. As they are both hardi they \^^
fei tea!
>t<.

-fi

require considerable boiling before they The person are completely dissolved. of either must dewho makes a decoction termine by trial if W be too 4hick yc too For a Convalescent sick person tb^ thin. 'may he svp^eet^ned and, seasoned with^ a Iretfe wine ; for a child sweetened only;

>-t.

Arrow root, thus prepared, in the same manner as gruel.

isiy

be used
well

It is

adapted for the lood of infants, because it is less liable tONJSMrment than e'rther gruel ^o^r barley water y and for the same reasoa, it IS the best fluid nourishment for those who are afflicted with diseai^s of ^ndig^sAs it is very insiptdt it requires eition. ther milk, or wine or acids, to be miHed^

yrWi ii vithichever may suit the taste a^\^ bit of the peraoa^br whom it Br \ It form^. ao^exoisUent pudding, slUteitded^
>
" '

6
^

^" ;-'

%.

rei

itde
;f^'''

No

823.
int

To make
^ilk 'diluted
saocepany
ui|b'6ver0|[.

aP 6 a
fite'
^.-

tnilk J}oi|i^

thing an
gg^seifciifl^hit^
.v\-.iV

If

iirthe * the la the

,

Igstant,

pooiir
I

i^h hotifii pre-

wilpMbe
I I

\\^^^^

curd
fiiep-

tl^ .|n|ktulr^Hi^ ^r^ted; ir6|^^^

-

eithcfr

by lilting

it

^0lt1e at

t|iil^t)j^

p0^ngx>flr

pm sterilising ^im^.^s^h\i^
i^ or
tirti^ di^n&:

it

w^^
canpotoe given

^u| as

it i^BV^iitilsiiltV

in inflanyril^^ When cold, it il^ 1^ 1^1*7 sigreeahte beverage in l<wv fevfijr^, liEd^ in <5onvalecencei whe%.i^iinu^ lants af e atdmissiDie

[I

strength of^ii^i^'^jEUi pnljbp regulated by the taste; either the fresh Th^y iire.>made %^^^^ or (he dried plaints inta boiling water in a Goviered vessel, which should bo placed ^ ne# the fire for aii hoiir, Th# young lootirlboth oif bahn and of inint aD0 to bo ^ ref^jiied, on aiseount of their strongeiar'^^. QQiAtick qualities. These iQija8imi& 'may

J^These^ iimple inl]|iai

'''^''

i^t^^'>.

^^y.
f
:-t'

,.i

ill

iwHth

<ffitteti

Itte^, made with ? ifU) in allaying naua^'

frc^fently pr^gai*ed, by simply ^oiltDji a piece of beet in a given quantity ifwateir.; but by thia method it generally

psembleB gravy soup more than beef tea, |ftd is then unfit fpr ihe use of the sick,r^ make it properly, cut half a pound dl lean beef into very tliiii slices j-*^-;* ?P^4 ^b^ slices in.a hollow dish, and IiaV^ ? Pi [Milled over them a p^at and a half of '^ fidiling %8kter, cover up the dish, and place> it near the fire ibr half an hourt and their v iml it oVer a^ iuick fife foj^ about eight ^liautes. ;The tap aftfer hayin| the scum" ^"en pfif^aliould stand for ten 1minate8,af* whi<!^ jHrta td be (^puiM^d off clean, an4^||
^

,^

leaaoned#ith;i little
X

salt,
is

P':k-0::
- ^

Beef t^a thus^ade

^md sj^macn
>|ate^^
Ki^ii^tfld

g^lfl^^
food for ii^

areji|^&^^^i^^

Wl#i

ulei|ias

|6r|

aliya^^e^ p and, notbmg ^ai^swers better aeLai "tfastt for those who are habitually in a morning, either a redun* iiSb ^\^ bile, intemplltM^. <^ t>ther

^pm

'^^

(jiauaea^^

t^

la igyared^te the jamgfte ^

It^and

b^

may be uAid

uBifer "iimilfir cif

immAcoa.

^
.prepared

Chicken Tea^

.*

by cutting, in small jpieees, ^_ 1 chicken, from which the akin and fat ha^e been removed ; and then bqilfng the
pieces, for twenty minutes, in a^|i9art of water, with the addition of a littWlalt.^

The

Jbefore

tea should be poUred from tne meat It is useful in the it is quite cold. eanitj case 8 ati beef and veal tea* ,^

No

228.

Toast and Water,

i\May be made by pouring

ovf.r toasted breacL^ither a pint of cold or boiling water, ^n th(^ latter mode it should be made some bit^rrs before it is wanted,:that it may have timi^ to bedbme perfectly cool. \ In some bases of extreme debility, isingglfiss is som^mes ordered to be taken in small quantities. An oupce, when dissolved pint of bdiling water, foims, when cold, a light jelly^ atea spoodfel of which, may be miked with t^avor milk and water.

ma

iT.

very nleasant. beverage may, also, be juice andNyater, with the addition of the isinglass J9)l}^

made of ^ange
"8139.
j^r-^;^

m
s' #.

No
'::::

Ta preserve Orapesmd o^er

\ /

-:--

delicate fruits.

B unches of grapes may be preserved fo

some time ill j|ira; but each bunch should be wrapped j:|f in soft paper, and ever^ layer of thesie bunches jn the jar covered
with well dried bran. The moiitit* itf the jar afaould be covered wif& a bladder, or the lid be cemiBted on wiUi a cJment compoped oftwiS^tfoftho curd of skim-

'W

.^^^.'

I'

,^ '^

med milk and one pt

lime.

But

tb<k imH

p.

'^v"l
t*-^-.

iiiMiM^drilpr^iervtng gc^^, 1 to ^ the IfNtifeiieft dn the branch to which are attuchedi which should be cut about six iBches from the bunch, and have both ends ofJl sealed with common sealingwax. ^Theseiwauld then be^hung. across lines in the fruit-room taking care, occasionally^ to examine them, and clip out, with a pair of scissors, any berries that appear r^ouldy. If grapes that are hot over-ripe be preserT" cd in tfiis manner, they will\keep iintil February. Other and more delicate fruits

may also be
to clear

aw^y

pj^eserved by wiping them dry the moisture which they yield

and then placing them in and covering them with layers of dry sand of about an inch in thicks ness. Each jar should be well filled^ closed with cement, and placed in the fruitroom or a c^l place, but wher|pit CBOUpt ^ be afiected by frost. -V
ear1|iern jars,

after gatherijiigf

No
^

*t

230.
.

Proper place for presetting

RooU and Fruit, > The celler or room where roo't^ and fruits ire t^ bek^pt should bea^^bneif possifsot suWect to frePiing. Small doubPf Or trebl^ sash windows, and a doubjl door, prevjpnt materiaUy the ingress o frost froni thet^ placJjp^ plentiful supply 0" shelves, and hooKs overheaid to attach linies are desirable. Shelves fixed up in cpmnion ceUq|^ will do.

"^#|to

'V'

No
.

23ii

To keep OmnaaAflmih
if

ous roots,

^r^

#.

Spread them

^ly

on the shelrts of

KATIORAl

HI

l^ba room as
16

tft

recoifimendi|^DP^t

230. Potatoes should be* and dry from the bottom ^f the hvobt or they will rot, espociiilljr as tho /witlio>

moderates

towiirdfl|||U>ring.

IP

No

233.

Toprii0peCabhagti and oth0fa%milar plants.

plants

nee I

n
.d*

preserved through^out th^ wmter, i|i a stat^ fit for use, if thoy bo taken out of the ground with their n^ain roots entire* in perfoctly^ dry weather, at^ the end of the jBeason, ,^and partially' immersed iu dry siiii'd. Jf th|^e and the po tatoes be not put into the fru^t-cellar, which might be inconvenient, they should be kept in a cloae'B^ collar, of a cold^oui aot freezing te|i|ipe]^ature. 6ceKo ^0^

These

may be

H
-

Na^1B38
.

For preserving

Fruit*

^here are varidus methodi^^^reservipg ttnii. Foars asd apples, the most iisetui^, fVuit in a famHyVai*^ best pre8erVedM.gnF
22^ed#

cylindrical,

earthen vessels,

llfljiie

i-

iiobghio contain i|i gallon, and cloi^iy fflwith cdlxj^^ One kind of apple^or of otily ttmld be put%iMP the same jar, i fear iDrhicht^ shouM^bo labelled, to |)rev^t the "^eceasily <^f opening i| to ascertain the kind of fru^^t contaii^s. Each apple or pear should oe' wiped^^ dry, then rolled in
tc^d

sofl^ongy

paper, ipd placed carefully in

ihe jar, on vhipkf w&n it is/uU,'^tli^ cover hpuid be ceciiiitedf by means of a oenient

med^ilk, and one of Hme.

Theito jars

arwor
'^-f'm.

^-/;

"

^
py

Woow$pe*\
ia the preferable

Ibcmer

b^

re thus preservedt will

;

ke^p

nod^^ch but they should be tuH^Q fretn t'^^^ about ten df^ys be^* fore th^ are wae^l^r the table, and placed on the shelves of the fruit-room, uUtmatelT removed into |k warmer room
i

the last three daysir^

Baking apf)les, after they have been gathered a few days,. and have, as the gar^ dencr^jKould sayyj^erspired, should be wiped ana latd op ^yry floctf* Or shelf, and covered ove^ witn^LJiqea cloth, which secures them fromjwnp and frost. 'A woollen gloth will nman^i^r the same purI;

and straw, which Jicommonly placed over them, gives them a musty and disagreeable taste. Baking pears may be
pose';
iccpt in the

samd manner

but

#li^ they
stalk,

l^are-of a largo kind, with a strong

J,

thef'kpfep much better if they ar^ tied to a string: across the ceiling. Apples and

pears

|cr

baking

may be ako

preserved in

^ *

hampers or baskets lined w^h thick ppell| and whe^i this method is adopted, the fruit should nbt be al)|i#ed to perspire, but be carMti directly #bm the tree, and packed, carefully avoiding alF sorts of bruising, and

'iS

One sort of only should be put iato each hamper^ whicKfillould be labelled. f ^- ^
rejecting every bruised fruit.
fruit

Apple

arre

prefserved ia barrels,

and

kept in rooms where they #til aidt freeze, 234^ To take gr^se sjptis^ut of

m
-

"^^

clothes.

v>.

jEub on^if iritlturp^tiae, then JiAilvdl**

4%^
.
'r

ol

and rub with a sponget

it
^
-

# No 235. Drying and preserving riow*'"* ^J*^ plants. > * ^' Provide yourself with a few sheets of blotting^ paper, the number to be regulated by the juiciness of the plants; having stretched one half the paper on a table, arrange the parts of the flower or plant to bo
-

cloth un8oile4*^

manner you think it will afterwards look the best ; lay the other half of the paper over the flower or plant as harmlessly as possible; then, with a smoothingiron, well heated, you may easily extract
dried in the

moisture. Keep movmg the paper as oflen as it becomcH wet ; continue the operation until no moisture comes. The advantage ef this method is, that the flowers so prepared, retain the original colour* If you intend the specimen for a malange, moisten one side of the flower with a strong mucilage of gum, when it will reai|ily adhere to paper. If you wish to prelili've it Utill farther, %ash the whole repeatedly irith a solution of isiuglitffs^ prepuratpry to its receiving a wash orisi^pnd varhtab^ In this way the plant maybe preserved in full colour to an indefinite period. Sea- weeds preserved in the same way, look exceedingly beautiful, as their variety is endless.
all the

1^0 236.

Preserving Potatoes ^^-^^

in piecis, steep

'Wash thei^cut them

them
fort)F-e ight

boors

in lime #ater,
;

forty eight hours in fresh water

m9A

oven.

One

dry them ikundred parts of igresh

^,

e..

;r':'

thirty so prepared ai<<i drfi|d |;iii this state the^ may be^kept for yeaiii Or ground at once into flour. This

pd&tOMiwin give

of rye excellent bread. It is likewise proposed to moisten potatoes dried as above, with olive oil, and then to grind them, and use them as coffee.
flour
is

mixed with a

third part of that

said to

make nn

No

237
r

PtiiiervativB

againBt Insect^

and MlighU '-,'-' y correspondent in a Carman Agricul**

bore a hole in the branch attacked, drop therein two drops of quicksilver, and at the end of two days, all * the insects will be found dead'f

tural Journal, says,

No

238.

Ettrdeting

Greaw^

If a silk or a cotton dress have been stained With grease, a very excellent methspots, firithout taking out th4,coldur, is tq grate raw potatoes 40 a pt^tt in cleati water, and pass the I^QJJl through a coarse sievi, into another

od of removing the

vm^

^^ t^lP^^lwro fftand till theiirie "^W^ t\riip pjlticle^ jpbe potatoes have tallen ^
Ibttom f 'IPkii pour the liquor off clear an^bo^lle^ i,t for use. Dip a sponge in the liquor and apply it to the spot till it
to tl^

disappear 5 then wash it in clean Watei: several times. Two middle si2ed potatoef iwiil be enough for d pinj^f water. Be very carefttl not to wet |pre of A dress t han i s necessary, as some delicate colburs will look slightly nyirked even wHlii deitf
'

wateiip

'%

V>*
^ii

^-.^

'

W
K;^'

r.;

.-

v-h

239. Itt order t6' raM co^ p^iiip^Ji^, Jjia uses of roasting jiui^t iici^^ lost iigbi^ot; namely, to destrq^ the horiilik^ te the green beani wr4 tS deyelope itei fine fic^ntv muctf heat woui<jf destroy the chemical elements wbich Oi;ghi tor^b^^fe*. served, and would BubstitUt^ ih their pl^ce others which are entirely different in qui^ ity. That fine bcent which j>lea8e8^j^^ .greatly the admirer of good CQfffie, Ui suc^ ceeded, when the coffee is oyer*r<!^atd, by a bitter taste and btnt siReH, ^hich is far pleasant, and even disagreeabi^li^; Qi|iho other hand; the roasting procesai^ uhder-done,^ and the heat to wtxich the .be^ns have been exposed, has not been suff^ ficient, theii th^ raw smell of the ^flee re* ^nia^St and t>f course ^minishes rh^ a[ro-^ ma^^whi^ requires a certain heal to deveU Op^ it. There is of course a just medium Well roasted coffee ought ,lp bo observed* ive a pale chocolate colour "lijually id ovei;^>t, wht<^ is" weil kVrtJ^n td lihosef who are ia jthe U99 of pepforming ttiifi opera^Oti ; but ^^ i^^^l^^^ ipce|p^y th<^jsc^i|s to^ 10^ at tho ^^^^
,

No

^c^

^o

^om

;.

'

If-

^ivifl|cll|r^

^emj^e itm afom^

l^^e-

^elpped, and
Jpheii) with |1^

fills

lime to stop Ihe tio^ atie oi^apquire^ aburnt flavour, a #ceat spaewbl|| resembiinf ^htii exhaled -hy^ smok^ of tobacco is peicfiived, and instead of good roasted coffee, therein obr jMiified a bad kind pf .cbarcpft! \
ftlis

M ro^tn^

^^ sttrrolSi^if% a^psthen Us the After this pQ"

-Jf*-

^.

s
i*',.',

^ ;-t^^^^^oiJ6 losef; froni i&teeii to

tvrefi^.p|iC c'^t^<^
;iri| loses nibre
''a

k is certQiinly

by roasting over-roasted^
'

rdlfereal modes ai^e iised^ and eaqK '1bitit#?#mirers ; but there is in fact orfy i lipiikgfi^^rul^ to b^ lUe^tterproper degree <;)f heat, atid keep it 8||*it^i& same point ontil thie roasting id n^sb^^ WHetber the roastite is pis^lorinl^a' in ^lo^e, or open v<pssels j ^lyhether

"

;
"

l^be Ijofl^ IS taiped^ouMof 4}Yeu,lai<^^ i>e|ween cloths,

appi^rs indiffei^jnttf^ii; indeed, the roastin^ is (jarrieii 1^, accident too iar^ tl|e
.

^'

"file
'

j^hpuld'be

i^^edi^

0^

on
Iii

thci flo^r, to^Gc^H^las sa#S as possibi^.-^ all ^ases, i|fei^2bld,^ ri|sfe<f c#ee
-

.from;

should be put iii^in^^platebo^esja^ kept ^ny rnoisture.^^^-.',.,|',; M::i r-:irIr"^ v'^,-;^:^,'

'v

:'

tliat the chett?i5ai actioirpf solvents is hastened, in generaYby red!|^pg the solvent to powdpr ; it is |li|3^ saryt^ grind the roa6tedtco|fee mor6 fin^ asit is intended to uselhe water lessof-

o^ss

%0r# Ifeated.^^ etluce^^e

apt^de
slightly^

to to6 Jijo

require only soluble *|igtS|^ |Bt it woul^ bi jnconyenient in othllBijiecis^ for the powder wouM^aSd foiigh pe stipie^N^i- the cofiee pot, afrdh also lenjaining asp%nded- in the wa(t^, Wftei#r the (faring Df the drink dif^ Usiilf. ^A.t Meve^ roasld cofiee should neyer Jbe g^^und but the roomciit fcbfbre it is used, 48 otherwise it loees mucU of its -^r ^riRjettr. ~ _^

warm water

to extract

It iioW tc^mains onljr 16 say a feV words xei^etiii^ the making of the ground rokst*
'^'

drink and here the graxii abt 10 lose the fine aroma, arid -^ot to extract the hitter, acrid, resinous e)^enl bfthe cofiee. to avoid both th^so 'ineouveiiiences, it is necessary that the boffe^ drink should not be made with too much heat ; as this would dissipate the arp^a in vapours, and cause the water to dissolve flie resin. The coflfte, therefore, must not be boiled in the water, and itij|l^ss is it proper to boil the grounds ovet^ again M^ith fredh tyat^r, as is done bj some^ persons, Coflfee drink made froih the irounds, when\t ja added tb; that mado from fresh grotrnd coffee^ gijN' itindGecl
ed^<lpfiee intor
pot|it8 are,
;";
".i

11;

a fijBe dei^p olourj,,but (fee taiStei of^e drin^^^^^^ '' ''''' '* ^''" isi^ryb^d. X. ^..'V' It is not even necessary to pour boiling or even warm water on the gi^ouad cjbffee; cQJj^irater, if sufficient time is aHowed, inliPl equally good coffee drink, for the elements to be extracted |pom the t^a#ied coffee^ are exiremeiy soloilQi in wai^.-^ But if the coffee drink is r^uired f# #e
^r^pared in hastb, hot water must; be uii<^. It is universally agreed on by thef'r^h amateurs of coffee, that coffee drink is#ever so good as w^en^ after being made w^jb cold water, or with hot water and it is heated over stgain, ca^AiIly ^voi^iii^ a boiling heat. This heati^ oyer agafnig^ fiujgposed to caus^ the vartops elombtiftr y^Bcb produce the firie flavour of tfiis drifllki to^uutd more ii^iiiiatel? x^ m^d
'

^ol^

IK

Ma

*0

f'
Hff
'H;-.'/

rf*<

AATlOlf^I.

CQOXXRT.

rr

iny be Ihe real

fact^

The
.is

the cp|S)e sold at Paris

dkcellehcy of well knoiir^i;

always made ode day and.^t, edoYOi^ again the neit day, wfaeilwaiity. A i^irthe^ advantage attends, this :knowl j^g^^yof cqps^iience: to single personis whb; in aurhmer time, do not keep' a fire ia ih^ir chambers, that by merely j^iiHng cpldS#a|^ron tjie ground boflfee oi^er, night, and straining it in the morning; the strained liquior tnay while they "are dressing, be heated sufliciently, for. drinkinjg, otter a laitip ; and' this givies coffee a superiority by^r tea lor* the breakfast of such persons as t(^fi reqijiires the water to b^ boiling hot, in order t extract its virtues of cotifse rfqiilres a fire to be lighted^ M'o Waahing cottons and fiimtl
is

ahd tms

*|i9^

M'^

t0d

3^

JNevcr wagh mslins, or

whit^ cottAa.*^

atiy

kind of

wor
Wash #iem by
fii>

with linen; for nhe discharges a guni and,;R

dy<

ttoii^

themselves-v

Ml. New mthod of making, Jellv, Fress the jui6e from the fr^it; ad^ the propfr proportion of sugar, knd sSrihe juice and suflar until the sugar is coni-" pletel/ mejted; put it into jars, and, in
t

w^Rtj'-four hours,

it

will

become

of: ,a

proper coiislsteuice. By this means, ,;Uie trouble of boiling is.&vpided^ andthWjelfy i^lains more completely the flavour of the fruit. Care should be taken to 6t|i; Ae mixture until th^ sugar is coippleteiy melted and finie sugar d[o^ld b^ usedr

^8

^ Worn
To ten pouiidi^ of floirr ^aiia two galtorfis of boiling wmr ; atttit %teir into a pate; let tbw mixt^e stand for sev^n bord, and then add aboora qu^rt of yest. fo about
SIX or oiglit li^tti-aUiis mixfui-o, if Tientsin warm |fla(>e/f0%rJettt8, and produces as inuch yest as bake an hundred and hvcnty quartern mave.^. jVo 843. A g^fidbfend. : *. ^

wM

''

mixture of

t\v^^

p^rts

floiir,

and ono

pbtatoii,

makes an ogree^ble
bf
It is

bread, vvhich'

Ru

Cottage Beeh ^ Tuff^ a peck of good sw^et Wheit jbran^ and put It into ten^galjons of water with )bree bandfols of good bops. tioil the \^le together \n aH iron, brass, or copper ^^^' ^t^^thc bran and bpps sink |g tho ow. Tbeii sirj^iii it througji H hair Sieifo or a tbin sh^et, inia ^ coolei*, lyid whon it is about Ittk^warm, add twoquarta J"P^^^s* As soon a the molassis is ^' laeUed; pour th^ ^tiqj^ into s nine or ten gallon casl^, with t>i^0fkble spoonfuls of jest. Wb6n ffie f^rmentapon }^ subsided, bu^fl the cask, au4 fpui; davs it ^viU be fit
,
-

Nom

distinguisbed from whoalcn that not Jess than three "^"^^^^ ^^ni^fifpf^tatpe^ are consumed, foi*. thfs^purpose ib London e^ery week ^
bread.

rannot

wd

'-"

following simol^, tut eertaiS -_ r^ciimmeiid^d to aft personT ^t^^i^Tf' **^ wtto follow uiit9,rraq0oiis ocijapations.^ '^*''- " -" VlitiU /)r ilrfifc|si bee hPr^
-X
,

Tk^

closed a coQsij^aHle time^ in ^racr di9p<&r8e and recttfy the suifocaiiiig air, at iirst jopentng throw down six OM^fiore pails ,4>f water, and after waiting a quarter of an hour, auy one may ventre down ;\the liko method should he observed in sinking new weUSf e$pecially if the '#orks hav^ been discontinued any length of^iime. 246, To wash printed Calicqes] ' Use a9 little soap as possible, an<i\ not with hot Water ; /put in a little pot-ashes, lie or pearlashy and gently swili them, taking care not to rub thecloth too much ; \\vring'it out in ;Cold water, and dry it in 'the open air. Bt this meaiis many colours are improved all indeed but such as arc \mere water colours, aiid of tins kind good clorths are seldom printed. No 347. To prevent Moths, In the inonth of April beat your fljr gar- Jments well with a small cane or elastick. stick, then lap.tHem up in linen without pressing the fur fbo hard, and put betwie^en the folds some camphor iti small lump^s then put your l<jrs in this state ^^l boxed *well closed. ,\ When tlie flir^ are wanted fox use, beat theu^' well as before, and expose them for .V twenty^four hours to the air, which wilt take away the smell of thfe camphor. the fur has long hair, as bear or fox^ ^ Sf to the camphor an equal quantity of

No

'

"

nepper in powdeh Noi 248. "^ fr^vetd d^agne0le

l^lack
,'

H'

-.-

'

'

d^re
'i

"'^^ sinks^ jyc. isgefteirdly a ^)oe onductoit it'-"

'
' "

"

pM^^
"

f--^;r,

'

^^m-'

*xu * ^ m^^^!!*'^ ^^"^''^ to *ut^0fi|felfaft6r

ihri.,rr.u

far

lilihis cohdoor, or damper, made of tin, ^heet iron or wood be injerted, ^avin^ the arbolirs or bearings * so

tfhed

to the spout

of a iink.

ductor

let

a well

fitted trap

on

one?-**'-

-^*^

the he
in
.

^(^8 shouWb^ placed

d of the trap io as
to

*^ cause it letting the liquid pass

horizo tib^pilc^i^fth^ conductor w^en a quies ^t^tate/ Anxeommon house joiner or firtmilar ftie^^haOicki woild cientlj^ under^t^ad from this description *wiw tb put one in, ^: i^ -h
.

under keep it

24a 1^^ ^^e^oodh^^^^

toiliwrp^sp, but fbw dfb, jibweven Take wheat ^r^rye^oui^^^^^
stir

creamlH^ 4>pejiranc^ haW

It 18

tot|3

the

-bbtt^ M^tii
disbei^ed

r^^Hy iWr;'' iise;r\ ';';

1^
'

^^..,y-

....:/'/::

^"^M^^^

fiOmo trifling :^rpose, you hsiYe ^nly to mix^s above ia a spi^u imd k^SfU over the blaze, of a l^nip or candle, iitdfy 9tir^ iijs^tly tieeoiiies good
.''.,..'".

pasted*"

'.,-,

2S0. Tb irampiant trees. ^ Let the trees be taken up with as little ; %ury tothe rodtf, and retaining as much ot Uwi earth as poatfible. Saw Mthe main J^uijk ^t 8#It heiglit as you piiease, also all ^dlimlm,^oiiTe^|o6etothoilimk, others Ib^e^rjftHir iprhea fi^^ Goverwhefe

Wo

mmi off wi^tiflloir, lar aadtosk^^

-4

I.

''i'

RATIOHAL
cold.

COQKliltr.

81

r out,
[

I^o not be afraid of this operation r the top will again grow

edand pai^%

in handsome shape too, as soon a^ the* *' roots will bear one. / ff ,^ln setting out the tree, if any thing more Iftan a mere shrub, let a circular hole as mud^as four feet aerows and one and a half
fe'e^,dlip

be dug, throwing the turf and to|K ^foil in one place and the hardpan in another ; throw into the centre a little mound composed of the turf^ind top soil until high

enough to^bring youi* tree up to where you wish it, let it be h^ld apright whilst Uie
roots are carefully laid in their natural poand more of the top soil dashed in around with a shovel. Finish filling up with your hardpari dirt mixed with old foul grass or straw from horse manure
sition

'

with the manure partly shaken out beforehand. After having nearly filled up, tread down the earth observing to keep the tree
perpendicular. The earth thrown into this excavation operates as a sponge upon the adjacent ground* drawing sufficient moiat-' ure let the snmmer be ever so dry. f N. B. All shrubberry thrives infinitely
_

better

by having the excavation made Yery

No ^It To clean and renew the appear^

work, ,. Dissolve peartosh in water until it bejsomes slippery; with a sponge or cloth Iry It on the paint to seelf St pretty readily Removes fly specks &c, if you judge k too /Veak add mdre pearlsish tiil right. Then# Ifmmih water freely wask oiir paint, but

\jmce of painted wood

80
;

,T'

RATtblTvll

iminediately, say in three or four minutes follov with water, wiping ^ry as you caij' and end the process by rubbing the parts on:J^''*y dry with a dry woollen cloth.

N. B. Be careful not to scatter the pearlash water where it will lay anv considcrable length of time for it will dissolve or cut through the paint to the wood.
grass that springs up in seams offlagging or gravel walks, Meiat brine, or Htrong salt and water, poured into the seams of flagging or sprinkled freely on gravel walks, for a few times, with three or four days' interval, will completely kill the roots of grass or weeds. Some people employ a man for a whole day, say twice in the p.ummer to cut out with a case knife, what brine would dcstrdy With a fiftieth part of the trouble. >^'' To make a whitewash that will ^^0 253.
t

No

252.

7^0 kill

V ^^servc

its

whiteness

and not rub

Bruise or scrape ralvr potatoes and wash Hie same until you have procured potatoe starch enough for your jiurpose, (6r take common starch,) make -it up as common starch for starching clothes and add it to
ivhitingand water made of the right consistence for whitewash, and mix the whole irell together, lict the water be a little Warm that the starch oify more readilv Jnfat with the wash* :.fS^#f^-::^v.::k--<^
:

off.

No

254.

T%i nlp 8we^

maze <^ a females dre^ when

accidental' tp caught on fir9. : ^*w^ / .^ If children or adoltn, let the&i prostriW

*f%.

:i!'

KATtONAZ. COCtKERT.

themselves on the floor as soon as the clothes are discovered to be on fire and commence rolling in such a manner as to

smother the flames, artd let blankets, waor any thing else at hand, be applied as soon as assistance comes. Many fufnl accidents might bo prevented by observing the above. To stand upright or run is
ter,

sure destruction.

No
^

255.

To remove

spots or linen or cotton.,^

Mains from
\

Put a small quantity ofWidri^tohe into It? skiJlet or some such iron VesHel and drop
in a live coal of fire ; having first wet the stained spot with water, lay the cloth over
tlifi vefisel so as to let the fiimes have lull access to the stained spot ; it^ill socn di&iappear or become loose so as to washout. N. B. As iron rust spots *are prett|#

obstinate the better

to take, say

way

to ftcrie these, is

parts M^ater,

one part muriatickacjd, three wet the spot and lay the sara^

over a teapot containing boiling watei*f re? peat the operation if nec|Bssary. *S f ^'
"No 256,

To rempve

glass stopples ioMn

dotli dipped in wMfn^ water, ttf weather see that the frost is out of your bottle wrap around the neck jsfeveral folds and let it stand a short timoy trying the stopple occasionally itntil it comes
in told

Take a

oup

1^0

^7i
ter

To prevent woodcfiwareyi
iip agaiiifiit sofii^tbing in '
.z^:*:.

hashing wooden bowls, trays &c.the pan-

^^^feem

'

ms

^^ii^

84

Mb'

RATIOHA^ COOKERT.

try, or any where in the shade to dry, and they seldom ^ra^k. The fir^w sun inev. itably ruins them, * ^#.llfe^ %V '
'

"^^ sweeten musty tubs-or easts A A**' After scalding and otherwise washin/r the cask clean, capsize it over a portable lurnace or kettle, containing charcoal newly e^t on fire, and let it stand eight or ten minules, or until partially dried. Let the cask be raised a little^wj^as not to smother the hro. If several casks are to be rectilied,

the furnace each

throw sorae^smajjl^ of coal on to

No
^
i

259.
1

A A

^^^ ^cets

mtle

your beets or parsnipe out of the ground, and lay them in the house, burving their Jpots in sand to the neck of the plant, and Tanging them one by another in a solving
,

Ca7;g:otSy ^ all the winter. before the frost sets in, draw

tin^f^^^ To preserve l^snips,

position ; then another, bed of sand, and ant other of beets, and continue this order t6 the last, By pursuing this method, they lyiH keep very fresh. When they are granted for use, draw them as they stand, not out of the middle or sides.

To take mildew outoftiheni^ ^%^' Take sbap, and

fipi^Achalk,

^some
Unen

a little,, ant It

iJay

it

rub it well z thefa scrape and rub tl^t also in tb^ on the grassy a^ it dries,.wet
will

come out

at twice

Many

"Mi. >Necesnty of taking (yff'stme^^ oua suckers from shrubsL^: ^ ./

Aoy^M

shrubg put eft gjtropg

iA
It-

lUTIOlTAL COOpSRlf.

85'

suckers from the r6ot, such as lilaeks, syrin^a, and s^foe (rf'.the kinds of roses^* which take greatly from the strength of the mother plant; and which, if not wanted for the purpose of planting the next season, should be twisted off, or otherwise destroyed.
,

262. X^gs, io keep. Lost some may think the receipt No*20C page 60, not particular enough we give what may be considered the father of it, Iwhich a Mr. Jayne, of Sheffield, England, obtained a patent for in 1791. His receipt is on a large scale to be sure, but a rule below it, to reduce in the same ratio, accommodates it to family use. p^ ** Put into a tub or vessel one bushel of unslacked lime, thirty-two ounces of salt,
,

No

^ *

[will

water as. reduce the composition, or mixture, to^ that consistence, that it will cause an egg put into it to swim with its top just ahoVe the liquid:' then put, apd keep, the eggs therem, which will preserve tliem perfectly sound fdr the space of two years at the -'--\^'':"- -::.-: ::;.. ./,. /least. ^'
Jt will

eight ounces ki cream of tartar, the same together with as much

and mix

be seen that one ounce of salt, and a quartet^ jounce of cream of tartar, to every <iuart of lime before slackened, are the prdportiotis. The quantity of water is well enough ,^e5cril||d ^bove. For^more par*^ ^cj^M see Ncf5)6. ^

^#363/

Another manner of presetvifig^'

?-*-r^.

Mm^'

-i

TT-

-^-

f
. "
.

">
i

*-"

/;
;t

'''
.*

''

"

"~-

'"'

"""

-;'->

'---

'"^'P

"^li

'

rit

"

>
'.

' '

0>'
./;

*.

LJk

i
fl-J

'.

A,

B.
Aasoeiatlen for Infonrntton ami Imag* Mnfgmnt
1

Stlyfr Spring,

100 Wayne Avenue, Suite 1 100 Maryland 20910

"

301/587-8203

""W-

.'*-

Centimeter

1*2
i

3:

4
i

8
i

9
i i i

lb

11

12

13

14

15

mm

iiji|

|ii |i

ii

i|i

i|i^i i^i i|iii i ii

i
|

^iii^iii

i/iii i ii|iii i ii

iii|i^ i ii^ i^

Inches

lia 12.8

12.5
^.^

1.0
Itt

|
136

lu

12.2 I: I

t
1.8

11.25

III 1.4

1.6

.-^

,.f^

# <j
fiV

K\
'*\-

MRNUFPCTURED TO RIIM STRNDflRDS

BY

v^^\

VpLIED

image,

INC.

'ff * RATIONAL CbOEERT ^'

k*

"A"]

rub the ootfiWe of tfai shelt as .soori as gathered from the nest, withli little butler, \ or any other grease that is not fetid. By filling up the pores of the shell, the evap^

hi
*

oration of the liquid partoffhe egg is pre* veirted; and either by that means, or by excluding the external afr, the miHcinee's whi<h most people are fond of in new-laid

^S8^*
nesti-

^vill

fect as

when
.

he preserved for months, as perthe egg^was taken froni^thc

s.

so as not to " shrink or futt. Never rub soap on to woollen, jiut previously make your suds, wash, th^w them into another tub and poui on clean hot water, and let them lie until cool /enough to
'

Ni|.261.

To wash Woollen

wring

ojiit.

No

265.

/.

Yesis.

'if-

people are not aware of Ihedifierence between brewer's and other yests, such as distiller's. A wedding day was set; t^ make a wedding cake the cookery book said, * take one pint ofyest,'' when unluckily^brewer's was used ; the cake was Spoiled and the wedding postponed. f JHalf a teacupful of brewer^s yest is as niuch in effect as a pint or even a quart of pistiller's. For the manner of using both jftee JVa 103. Distill^r^ yest is always meairt if not contradicted.
nat

Many

m^^^^
|hp*^'
*

into the chiM^s hrfr,

and

m
iMLMi*
''"^i%-

BAmn A?VdOXERTt

4 T"^^'''"l

37

This. the business of destruction is clbno. effectual remedy. JDoes it not make an is - V" yourhead itch?^^ ^3

>

No 267. To wash white Mnriiio Shawls. Wash the shawl- in fair suds madebefore
rub no soap on to the shawl, rinse in fair warm water, with two changes if you please ; thN^ take a solution of gum Arabick and add to warm water till you

hand

think it will produces little stiffness like starch when dry. Press with a moderately hot ii*on, before quite dry, laying a clean cotton or-Jinen cloth between the iron and ,j;---- ---- :;~-------^-/---- /t-.^ the shawl. No 268.^ To manage Featjicr Beds. As often as-a bed is thought to need airing, lay it exposed to the out door air, high and dry from the ground, and in the shade. Do not lay out until the suirhas Been up long enough to drive away the morning moi:^ture, and take in before evening. It is ah erroneous notion that bedis should be exposed to the. sun. The warmth extracts* the oily matter in the quill end of the feathers and makes them rancid. By be-^ ii\g always: aired in the shade, this oily** ^ubstance^lij^titoe becomes concrete anct
-.,-.
;

modorjMP'

>.

-T^rv

.:.-

-:

No

SilB^"

To than Brass.

Take a rag wet with spirits turpentine, and dabble in rotten stone and rub your ornaments; after which finish with a dry ^ rag and rotten stone.* No ZSfO. 'To preserve fiirs from Moths. fSprinkle in Scotch snuff plentifblly to the roots of the fursi tie in a pillow case
^,
-i'-*

>* ^^

#-;

f:':'

RATIONAL cboKERT.!^
'\

"^

ani hang up or lay tiway where they will wot be likely to have other things thrown on them. Whea 4vantecl let them lie one jay in the sup, wjiipping them first, and
they are ready for use. No 271, Dried Beef. Beef is always corned and dried in. the course of the winter months^ the method of pickling which, has already been spokea of in No^s 1, 2, 3, and the iaution under No 4* Before fly time in the spring, make flannel bags rntb which put and tie up closely your dried beef and hang up in a dry cool place. No 272. To keep Hams in the summer. There are yarious methods,' but thejnost sure is, before fly time, to roll each nfria a cloth or wrap faithfully in swingle'TOw, and lay down in a barrel packed in' charcoal some broken, so as io pack close, or common house ashes. ^^^^^^1^^ completely covered ^gjd enclosed oi^s'aU, sidesj^to guard against the ingress of flies, and you have nothing else to fear. There is another way which we have known to succeed for several years in succession, and the philosophy of thf process is good: Before fly time in the spring make a bag for each ham out of good thick factory cloth, dipit ib strong salt and water
(

v^...

'..

altet^nately, for three or four timt^s, wheit. put in your han\s, tie up close, and

and dry,

hang up in a dry cool place. The cloth becomes saturated with salt, which on drying, chrystalizes, and forms an impervious barrier to flies and is quite air tight.
-^-

'Wtn

^J^PSttfe..,

-^I^PI

--4^

^Tiwriquriitf of the pkqria ttir tbe eimiiHwHioii

pietrvvArijes
irtHde

ya^0

iftjolfjl^ein.

<^f Puddijip

so much^ that i^0

pu^A|^

nnNir'

to the aanvB rec^eipt, wilj be sf^differMit ope^ vould hardly imp-

exactly

acc^dipg

P<!^th(eyirere ttiadi

by the same person,

pr^isely th6 same

*
f^

antf^<paly n^^

ni*SPl^ <^r*hfii(ap|]parfintly)diaiieiDgr^ dieatf*^ ^Plow fiiesh gi^cmad, pqre^ il<^ ^ milk, frf^aid elgji^f^ botter^:^sh

^su^^c^^tlV fti^e a veif di^

portion, toto w^nke^jitigr each article is

^luin puddmgs, when boiled; if hungt*up^^ a cool place in the cloth they are boiled Hn, will k^p eood some month* ; whei wanted, tal^ thepi owt of the cloth^^ai|# V put them^Jnlo a ciNpan cl^th.an^ a soon as warmed throu^;: they fir<j ready; v|W
;
litt
i^

Iquantities

of eggs, tetter^ &;c. are

erably less than are Or li^^b^^o^j^^ lery books ; but ^u ite sH9lhfent%r pose of makinji the pi^ddlngs. Jghranaii ' hirhole8oi^;;-^We have d inini^||A^
^

##d

coii^

Ip^fehse^^

propdu- aiidthe>tionaUicore will be a ivell phased with them is the rational sonmnisti r ...^ ^" ^5^'
impoveriiihini? tite
tionsi;
'

^hout

31-

J
'

^
^

flliJkV

lit ij^:

HtoM%fe^i

genuine btate^^r^^l of ^ream |t^

^
^Ifl

*.-.!

\4

1'^**;'

dtii^ the nu^i^t <Paii|^ viiieli Venries fifteetj pr twenty cent. -"rS,,--y'%4 :ilt^jf^

V Break eggB one by one into

p^

..

ot all into a bowl together ; f yoiVmeet with a bad onOt- tliat Wiy spoil ail ille rest : strain them through a sievt to take out the treddle^. 4 ^^

i| baain, and] beciMiae then^

^^

t'lour varies in qi)alityiEm intich as aoyl thing. y:,. / -,:y -,-; *.;..;; ':i-^ ;v^>^ .

,,

Bqtter alpo va^e9 nruch^ in^q^j^ty^--,:^

^ali;JbuttQr
liilfclfen
it

may

bo^

gashed

fVoiiji

Ihi

salt,]

i^

ViU m$Jc^ ^^riery good

paltry.

?V

VBfieB !Bi^:rem time ill is kept &e. Wiiin yon purchase it, asqeM tain that it fce sweet nndpgood.^ J/! 8vet. Reef^ is, the. beat, th^n inutt< and veal ; when this is used, in very luil weather, while ^you chop'^it, dredge or] "fsiprmkle it lightly with a iittle flour.
'

<%^fi

exceHcnt for most of th^ puruoses for w hich suet s emplbyed Ilrij^pings, especially from beef, when very clean and nice, t^p frequently use^ < foir awoi'yKiay cril^ts and pies, and for suci ^\.jm^$esi- are a fQtistactory substitute^ fb^
is
i

Beef-marrow

'7K:'

^|rrra^

them

inti(

4|||^|^m<^ be swelled or plum} by tbw is d^ne ?>WJ pouring some boilinj

wasii tneni well, ani or cloth before th^ firt ^ llgf itibn^llMj^jMr ;this.no| r Pi!^ thei^^a|i &om the stones cleanses look mfl3ti^tiBm l^| better, \Siy
;

Jirat0i^^

ikm^ from fll iiirt-

^>

<'
t
,

QiieiliMfsiMM^lf ^roDf a^d

>

preserve^

'

'

'^I

3urrfnt, pluittirj
Ito batter

dameons, See. are added and suet puddingiB, or enclosed in

*

the crqirt intended for apple dnmiSiiig^^ and make all the vorious pudding^scalled t by those namee. 4 ^ ; Batter Biddings must be quilo smooth

P"^"^
Imix

"'^'"

lumps/ to ensure
little
'<-:

a milk, atld the reImaihder by degrees andfh^n the other in'

%e flour with
,

this,

first

Jgredients;?-:

>^:,;-. ::,

\%-/-'''^-'-

Ifit is a plain puclling, put it through lairsievc ; this will take opt all lunwis o& '"^^-^yActually: -r^'^-g;;^:, :/#-.v-^.
-

%r
;
.

^i

r-

.:

mtter puddings should be

|if

tied

up tight
;

boiled iti a mould, butter ted, fill so butter the pan.

it

first

if ba-

saucepan; 1f in a moorld, this care is .,^ }o much requiredy btijtteep plenty of wat^ m the saucepan, . r * p

f .M^*i^i^fiei^^ ^ i^^^ every P"^<^*ngs how and f'?S ^^^ iiein from, sticking to the bottom 0.
If your
fire is

water boils before you put Bnihepudtl^, and keep it steadily boiling' pill the time ; if your pot or vessel sets In oontact with the coals the pudding often ;. mriiS,^ ;'-H . Be scrupulously careful that your pud- ^ ling cloth is perfectly ^eet and rfeanj^ ^asb It without any soap, iii^ess verV greasy ^then rinse it thorougly iit qlean ^^ j^ater after. Immediately betorifyou. Use It, dip it in boiling #ater ;^qu6eSMJ it drV. "^
sjire {be
:

Be

md

dr^e it wit!i flour,

''^^

When

podding* are bofted^

i^qjelft,

1i

should be |u0t'^^^^ oi^cold i^Wr;, bdbiil xa untie Jfif^^^ as that '#iQ' br0veiit In fVom 8tio^i^;*but

m^eajbiled iiKt

oioiild, if it t well butteredf they will turn out without. (Mstard or bread puddingiS require tp Bim4 five rainute^ before they are turned i>ni, IfHiey eho^Hd always be boiled in a^ofould or|ii|pB. Keep your paste bda^d, foiling pin^^Sutter0, and tins vei'v|alec|;0 : the least dult oq th|^ tji^a and cutterd| br^the Keast hard paste ''onfii^rolling w llie whole of]

j^

.yo':^abour.K^^ .-.>/-. -j:,^^^^^^^^ ;C! Icings u^ ^^ hot be Used for any othet" purpose ; be iwfcryi careful that your flour ir dried at t^ jfire^ t^ before you use it, for puiSlpastes Or cakes; if dani|i it wilt make them bleito, % ' In disinj butter for puff pasMjwiu sl^ take the gi'eatost care to /pr(0^uily work it well on the paste bbard;Or |jyrt>f to get out alh the water and b^tterniilk, which] ^ t^yery o|ten remains in; when^ou have] IW' woilfked ii Well a clean knife, dab it and it is then re^dy J^r Wjjti^ a^^^s^^
;
f

^h

^"^'^"^ "^

lyoiir

paste; dci not make your Stiff beibre you put in your but-

those ji^ijo^not undf^rstan^ making] ^^^^ '^^^ theb^st ^ay to wfrk itiei^^^fctwo separate times^ diiltdi ialf, break the halfinUttlobitsJ ver your past^atl dverl dredge it with fiow^' tb^ foM H over Oach! ijl^e attd endst roll it out^ai^e thih, an< iSkifx pi^ In tifo rest of btiMr, fold itJ

S^

1^

'

^
JlroUjpoff
jlfhe bet m|de PlMwf M* not properly baked, will aet do^he ' cb<ik any credit. ^^^.^

pdnippm
ue

j<w
'

^niOBe wh<
^

iroii

ovenli

do not alirayff

eticc^ed in baking puff paste, fruit pies, &c. ff pastil is often spoiled By baking it

an iron oven. This y be 'easily avoided, by putting^, two o three brick% that ar^i^tiite even into the oven before it i^s|^Bi to ^g^^ tK% ^Phis wiH no^onljr^cJWfit 1^ sirup i^in boilfruit pies, 'in

'^

ing oat*iifc. t^ piea, il^t also pr<vent a kitchen and very disagrlMfln
1-.

>';

jPiuse,
;.

anf flmbiit answers^ the sam%puir<^

'^'>^^'

|><^- as ii-brick .oVen.

;^'>''^*%<^_;^'_

Npf
V

^l^f|i4S #a:cgew Ketchup which

^oifX

^j^^mIpdi

of stale st wig beer,

o^me,#o:8trp^^
one'
,

and staler the better

pound of anchc^vies, cleansed from tho^ intestines and wlshed jiHlf an ounce each of cloves and'maci^y cilia quarts oz^,i|(pep

^|terv.^x large roots f ginf0r|^iiiK^i^iijQ

bf eschalotS|yind two quar flap mushrooilii^weU rubb

Boil thesf in|^Miiilts;i^yer
^ne.lioiir

if^n
bagi,

str

'n^.;^

flallmet

i^d^

^iloldf wheii it Imist I yerf close witfe qiI|

an

en

>^ i^oiniltil nfthir

of y eltod l#^^t 4^iral and eoh!i%:a8 a Wiiiitm9 atid '^ by

^ ^uisi^

to 27.

Tbife^

o deep

extracted

then tpke about

of this liquon, antf dissolve ih^ it jwmounca Of verdigris and about tfite likb quantity^ Mum ; boil your yarn meantimb in the loL ood wfiter for one kppn 'titiing it well

oU half galion

ga iroa^htAinin^ Ap verdigris alum /with the other^ thOTput y<^M&l(^ into the mixture and boil it four h^^OTI^ ttirring il^ and keeping it loose all the time, and tflk* ing It out opce every hour, to give it m^ after which drv it, then boil it ioi soQb and V^ater, and it is done. t:-i^"'^ The above preparation wlhi^irie six pounds of cotton yarn an elegant cipep bfuf. After which put as much yarn into the aame liquor and boil it for three hours, ^*''"Mf >^ beforehand you wi 1 have a good imlfl^^, ir iffou wish fo\ an ele'^' fiickoi;y bark in tnte liquor

Takellyour yam, Jte^niW^e JSf

j^

x^^ afcige ]||ff|yed wirttefacto. and ji i$ aNcbeap^

al^^ mentumed^
per t^of a ipound

m^
ijr

Mi|^O^^wittNbr^^

U beet

^*^ ^

ff^e Of

(Six

faoui^/ttii^inff

j^^^^^ or

ilay wbeil

h^-^:

witbi tag it i|i*0^l it reteiain a a day. /^ A| turmpft Jt

wM

1^

in

M *iire clotb,

ift^tWiBi cbeei^

ofltor

Rjress, for If

day and i night, and "ft "g it |to amoiie of athimney where a i9 dry kept It should he boiled in J>od ^loth; and when J50ld is |o b^ cut 9ff ii .1#. ^^. instices.for use^J^ r

^18

^Boil m
peeU

a tuilr of milk, a Utte lemon ii^em^)|| stick i||Er cinuai|ioii and a

couple o(^pl|||^leave6i sweeten it with a itw-kimps -^' siigar, and ruhbia^ down
table-spoonfuls ol rice flour in a small basin of cold milk, mix it with the bi^teii yelW of ar single e^g,' then tako abasin #the boiling m ilk, l^tt Well mixing^tWitlli^he contents of the otb^r_ basin^ into the remainder of the plli^r tfae^v wh boiling niilk,&tid keep stirring iti all ofte way, tiilit begins to thieken, and is about to bdil: it must thein instantly^ li^enoflT
saii^Othty
iii^e

and put into a pafv, Iptred and it maj b|^ serired up a dish, or jiii%uiitari}^^^^^
or cold.

iHior,

^
f

KoinS.
^fresi
*

Curi0
if

peeping Aprii^,
all the

ear*

Beaj; ,!nrell up togetht^ honey and spt^iQf /^ wkiisr H^, Htf

?9'',v,Xy;''i

*tW

4-

'^.

f#l

^These differeoi
gove. br

hue. of jeOoi*' browi, *^tan colour, are readily giveo lo reathl;'^

the folowing .i^ple

proce.lt

over
r

wiA? "t^'W-glhAfidee.

vet then.

'

proportions, on the depth of colour reqiiired A common tea cup wi contain a, sufficient quanti.y
III of pair MI offfloves. giovQS. gloves. : ^ o 28Q. Cheap

their reIat.Te

'

for

,i - ;\ s

r"

Linglo ;' "

s^

and eTrelknfmiue for

i

'>

Boil slowly, for three hourB a pound of HA Vitriol aw%A u^ie ^ j.,... T, . ' blue vitri and half ^ pound of the.best whUiii ^ut Uiree quarts of watet; ^^^e boiling,
*

When

ijt

and also on has stood

^ffthe blu$> liquor;

olour with good^ize, ptoteref^s brush ih th^ whitepih, either for

'

disc^ertJPiii

i sioto,

'

rtU*t

ihtim^ ^^HPIM^ ^'^ ftmoke peHetratefl, |tlie apertulKMl^ Km oonn|>lelily cloied in aOMment mih% com fruition consisting of W004 ashes and ooi<kionl|lu. made up in*t
.Of ar

water* and plastered The good effect is equally certain, wliUDther the stove, &c. be cold or -v ;:-: hofe --/Xf^^ ,;,...to a'fBSte
little

with a

the crack.

iN^o

Dairy ieereifor increasing (Ae quantity of Cream. -u. / W^^^ Have ready two pans in boiling i|^er %282.

and oh the new mtlk's coming, take out! the hot pans, put the milk into one of them* and cover it ovetfirith the other. This wift loceasion, itt|h6 usualiime, a great augment** ation of the thickness and quantity of the

creamr

[No
,

^>aiMicftire for the s'^^^ Gums.

Teeth

anS

Mix siic ounces of the Peruvian bark with half an ounce q sal ammoniac.^hake them well a few minutes every timebefore the tincture is used. The methoU ^ of using it is, to take a tea spoonful and hold it near the teeth} then with, a finger' dipped in it rub the t^eth antf gi^fyiihu^ are afterwards to be washed w^pi ter. This tincture not o|^ly^^Ji|^^. toothache, but preserves botfc tft#l^tii;ai|<|
gumsvand makes tk^madhei^Oeaisbo

^o

284.

An

iJ^dmriOa^mL

Boil as much p#j^4>r 8<^otch fe^ ppiB wriijfe as wilii^

wy

9
:>.

^.5^^
'Vv^^'#

'%.

1^ ^^^'Sipef ^ii^lriid Jj^MI of gum

The bar^ ^%'^^^''^.^^^mH^^ick, istbdium
will give iiifficffenton8i8tenee.

ArabMc in jUiute sfra|0r|^^ just boii the wtioli Qp toeetli^C*

rnilk

atid

be used

liSiiet

wmai, and substituted as a common drinft in place ofbeer, &c. at meals Nq 285. French mitjjhd of punfyi^g
i

rancid or tainted Butter, r^^i4et:the butter be melted and scummed 5* fi^iilarifyiQg, then put into it a pi^ce of bread pell toasted all over. In a minute or two the butter willjose its offensive taste and smelt, but the bpad will become
,

perfectly fetid*

.;:

, ,

i%-^ *:;r.^:';%

..

v.^;;,^

..

No

286. Permanent

Red Ink for jm^

-Take half anounce of verniillioo, and a dr&chm of salt of steelier copperas, let them be iinely levigated with linseed otl, to the degr# of limpidity required fof the ctocasion*. This ink, it is said, will perfectly iresist the effects of aqids^ as well as of all alkaline lieli. It may be ^ade of other
colour6,tjy substituting the proper articles io^tmijI^MrminioB^ lind may be used with >?j"*h^Pi|;a tir pc^ncil, or even a pen, .tfUtfb ffie Kuer qise it virill be necessary 10^1^ j^t eiUH more Aan it can be done by ^^ ^"^ ^^ spirits of
"

% ^^^^
endipit

turpentine^

tp ftowj.^

\0ie^qf iiMl^ng Straw for

.'^#-

wbititfiing

iiMr liiNiiicdveieft:
.-*

I*

-*(.

pfe^red M9tiff tilrot ^el|^9 is of a shin{ng^UtOt Ind'fi^quirei ||it flexibility/ i^> For the cum &f Cmrns^ CaUvus 'No-^lSiS*
Meltaii^ quantitv of

common
into

eoap, by

any vessel, placed in a saucepan of hot water o^er tho When melted, a'dd to it dip^qual Hre. quantity of cot^rse aea sand, siAe11>J|y||Wev<er* (torn the very Qoarseet particlp^^till keeping it <|ver|^be fife, t^ntil itm'eand becomes eqiiali|| hot Mrtth the soap*-* Tien poul^ it into ii cup or glass, to servo as 4 -mould, keeping the mould hot by means of hot water, or otherwise, until the mixture is epm pie tely pressed into a solid mass. When it becomes hard, this washball, rubbed occasionally with warm water,
it

p^iog

in

smaS pieces

^ ^^
-^

against cofns, or callous heels, will render ^ thein quite soft and easy.^^^^^^^^
:
v-

'Pre8erved:qpple$(;^^iMg^^^

a sirup of ^Mar eui^^ wato^ which put a stick df cinnamon^ Wet orange pjGl,i8lrfWl^tt with ibt?^^ egg, boil it and ftiap it, tbei^ p^t itpth0 apj{)les wholoi pared or o^erwieie, dsi ftm like, and stew them oV^r a moderate fire till they' ^ ^ ./^ look e^r... :^^ .'
'
.

Make

;'

'

Wq290.

An

mmni ^drMj^i^t
''
Kit,

B# and strairP^^rdii
Hi.

mn^i

a sievt^l.

mm

top
jeartT.

WLAtiOJIAt

OOOXBl

them^upfbr use and they

keep for WhiHi tb be used* aiesolve it jTn milk and it i* ajL|;oo4 as when first boiled.

PT

y^DW>ne> ia very iiourishiDg, especialweak Rowels. Put into a saucepan half a pint of water, a glass of sherry, or a spoonful of brandy, grated nutm%g and
^

ly for

; boil once upi, then mix it by degrees into a dessert spoonful of arrow root; previously rubbed smooth with two spooqllils of cold water; then return the whole into the saucepa^: stir and boil it three minutes/
^^^^^

fine fiiugar

sickness. >^ / Art egg divided, and the yelk and white ^ beaten separately, then mixed with a gfess of wme, will afford two very wholesbme

No ^2.

Egga for

draughts, and prove lighter than

ken together.
.

-^

when /

ta-

or poached taken convey much nourishroeiit |4hefelk only, when dressed, should be eaten by invalids.
in Jsmall quantity,

Eggs very little boiled,

Caudle^for sickness. t^?^^*^**^ ^^^* S'"^^' not thick, put, J^ile ft li boiling hot, the yelk of an egg beatiMi with sugar^ and mixed with a large poonftil of cold watery a glass of wine and '^^lutoegi Mil: by d It is very aftnt iiAi]iUktn# fi^v<^ i:t.^ ^ ^l^^|Mkiablfl
|il

No

993^

^^^pmmM^ theJNire

|W CduMs^rmOnm.

fi.lpa apooiifcl.of

brandy

A
LinOXAL COOXERf.

rubSfSoth oiiedecii^ert^spoqnful of ^eftour* lliet^ver the fir||||pe spobneful

Wat0ry>

of new milkt and put tWobitB of sugar into it 2 the moment it boils^;; pour into it tlie

^ouVand water: and

fil-e

stir It

it

/twenty rhinutes.

is

an<r gently astringent food. celptenlt food for babies who

over a slow a nourishing This is an e^-

have weak
^
:

bowels,

" mull Wine. Boiisome spice in a little water till the flavour is gained, then add an equa| quantity of port, Maderia, or sherry, soiSfie sugar and nutmeg f boil together, ^nd serve with toasts ''-^^ -^^n :V ^-:
:
^
'

No 2^:

To

'

Wo

'- 288. Coffee Milk for sickness. Boil a desert^spoonful of ground coffee, in nearly a pint of nf^ilk, a qfiiarter of tfn hour ; then^ put into it a shaving or two of isinggiass, and clear it ; let it boil a few minutes, and setit^ on the side of the fire

w m
Mi

10

fine breakfast; it should be sweetened with suga^ of a good quality.

grow fine. This is a very

297. Apple Wctier for -sickness Cut two large apies in slicei^, ^nd pi^xi a quart of boil^i|^ water on thenl ; bi* Oa roasted apples ; strain in two or three
iiours,

No

and sweet^n^lightly."

'

method of^oking he^y as described ty Otj^* Mikyy the shifme^*

298.^ Jl Mofiri9%

No

*^lr. Willshir6 cdhk HAhy tWs. j|^6pareda r^aal^<wUch' consisted ofi mi into tlffswy just i^ttk'^^

9^6

A*ft'

/^.i.

f^i.

''.r^^^ii!

^^^^ WM Pked

those!

^in the

ilalt and pepper ; they were next plac# put on iron skewers and laid liorizontalJy across a pot of burning qharcoal, and turned over occasionally, un^^

and niixed wift

[Quertt^^DoeB SJ^^^I. tiiean that tha skewers be run through

pieces of meat
I

roasted:'^

he
the

^ool^ be difficult ces lie on the skewers, without through into the fire; especially meat came
to

we think he must? as it to make such small piefallina

when

the,

**This diiih. contrnues Capt. Riley, called cubbub] and in my opinion far surpasses ii flavour the so much admired beef-steak

be turned.]

^i

i^t

is

islSeed -M e^ellent mode of cooking beei:^*^

would it do to cut up flakes here and.theie on our comn^on steak pieces, and put under pieces
1

"^^^^^^iot^rom the skewers, and

RemarL^Uow

of raw onion pepper and salt, and fasten the flap down byme^nsoflittle wooden pins or peirs, to 'be pulled oat after cookiiil?

^i^
*".

^^09: )ro fickle Pepper,^. 4h6 insid^. put them imo h^t0et^6f water^
y

not boil, for four day wards puftilpa i^to c

n^after-

Ik genei^lHIj by the bcbfc "'^^* Lei it.be observadth^

braeeVisop--

per, or well tinned vesseti ehoulcT alWsye iron Would destrovmoftt be used in dying; " ^-' --' '^^y-\-:4:^^-:'l^i^'^'^< cbloure; No 300. To die a Scarlet Red on Woollen Yatn, Shawls, Fringe, or any kind of

'

CMy

Wn^lhn Micles. !"

\..'

^'^K.;^i^'^:^^

>:-'^^^

Before the directions are given t^ die this beautiful colour/it will not %||iip
er to state that a strict attention t|9.i^ ness, and a capiul observance of the;

dtfWn will be necessary ; whicht if fi^lowed, there will not be the least dif^ ficulty to accomplish the dying of this col* " " our iii families* ::.^--<^X^ one pound of wootlei|| it will re-^ T^d ie
rullie laid

.i;

quire thei following articles, wliichv when procured at the druggist's, each kind should be writteulupon to prevent iHiy mistake in

using them.
half a

Two ounces of spirits of nitres

drachm of ealt petre, pounded, two drachms 0f salammohiack, {^Unded, one quarter of an ounce of grainigHcl tiu^ aleo, one ounce of eochineal, pounded fiajO^vbtlf an ounce of starc|^ |bur draqjii?^ pf.-^t^fihierick,

pounded.

i^K^f^^^x

/to
iw

Use the same pfdporttons '^. ^ number of pounds.

In
thie first

die

any
'^

of

^ti

place, prispfare tht c9mpoiiA|t fbrtie, wfiich fi%u|l^ be made tk

~'?<

h90^ two days before jomtiAbhr the 8car "^' "" "^^ It.iB prepared in |pff ** li; i^, land thejitantity 0Jf7lh_

%^p iip dfio pimM of ^(Mfll

.4>M^

V
..-fi..
*,

-SH

nm^ipmnag^^w^

HlJuH^bauW a Miitable mHts of nitre,

add io it ii^jDoh^^ eleain ram water, alsd two d#ab^ of nalammontack, which i pounded fine, and fialf a drachm of fine
salt petre. Shake them together until they are diaciblved ; th^n add one quarter of an ounce of grained tin; these small pieces of tin aire to be put in one at a time, letting it iiiaaoiVe before putting in any more so ; procee4ifnti( the whole is dissolved, i^. ter thei^Sompound i| made, then stop ihe bottiedose with a wa^^r glass stopper. In using it be car^ftil lopi^ Jhe clewvli:^^quor only.
;
,

':::.

M^i:^''::

^. /'.w^^.;.

IHrecHom to grain the tm^ '':;0 / Meltblbck tin over alSre, then po# it from a di^tanGe above of foUr or fiv^eet ^lowlyinfol basin of cold water. B^bis
process/jtfi^ tin will be cast into thin and 'w^e Darts, aad, is then fit taJbe dissolved

as l^efods mentioned. Tin ia sometimes procttf e^ at the druggiats already grained in that case, it is ready to be dis^olv^ in the spirit^ of pitre or aqua fo^Bw^l^ i
'

^^J

,,

Dying the
^*'*'

Scarlet.

f i;-V'^ts M

V^^^^ * -JA Wlm ^ut five

6rmg
it

or^i^ppi^ kettle foft wat^r j nearly to sc^JSI^^ hiat*?* then add

gallo^^fie^^n

fe^*

one ounc^ of cream o( taftir- one third of Im ounce of cochineal wbcb^ is T^l^ty^ pounded- and sifted th^ug^ft^2^^dj lotirdrachma^f pounded turmeric. iM^^a -^**-5k fire, a^ wti|n the liquojf jeAmof^W
i

nearj^ tltff of the clear eempfiuiid iri** i^^ipi^d, andmfac Uwel]i.witktlbedie,

Ht
.^'.r
>v4

1b DOW brou|bt to ^ ^^^' being llfia clotbt y^rn or wooUa ||fticles i^fbrewell cleansed, wet aUdrainod, ie now to be eotered t dip it wbilej^oiling for one hour and a half. If it i varn or garments, they are to be continually moved or tirred with a stick, and if cloth wberp it ie a eafficient quantity it is to be run briskly

<^2.

Thell^M

0& the reeh ' ' {3,vTh woollen i^ draitlid; cooled, and rinsed

in e<^ water. as mlicb clean Empty out ^e die, arid ^dd soft water as before ; then dissolve half an little warm water, and oubce of starch

mu

Md

%. *^i to the water in 4he kettloi ii^ Bring the water to a scalding heat
it;

then add two thirds of an oiiSe of cochineal, being the remainder, also add a little before it boils the remainder of the. prepared tin composition, which you muft be careful to use only the clear part, and \iv^heo put in the 8ie it is to ^'\\i-^:::.,>e well mi^d. ^^J^-'-: ;,

an^skim

-^

m and
and

The

die is

now

broudfeili|o

la

boil,

the woollen entered, wliictt is to be Boil It abo^t an stirred about as before. hour and a half; it is then to^Se tsikim oill and aired, then rinsed and diied. o^^^

N. B.
m-

Piilled <^tli rauat be napped aheared jMbre itis died s^i|bi# ^1^

ter if Ih^tei arid

rinsM, then telir

it,

'

ii^ the nap with a eleati^rush^ Preiv^it Inlttan papers, not very hol||ia that iWWiW ^*' ^rniflii the colour,
! f

'sit

'#>'*?.

4,*"

<

IU1
(Q

e<ioniir,i

301.

with about four gallons of rainValer or

''""8 *t r'"' ^at, Cn then add one ounce
*

^'^' -"e oun^e of cream If Seam u* "I^'"-'"' of tartar,, two bunces qC alum, one ounce of cochineal, two dracLe of wlam! moniacfc, one quarter of an ounce of pea/l8h, SIX ounces of wheat bran. """^ ^ropoiUons to die miy n ^J? " nnv number of pounds. I. Prepare a brass or copper kfettle

of

* fine

=w4
crem of

.^a\u
i"half.

' '?"*""
'

'"

""'^ ''"' o a boil,

Lll.ed*^vr ?"'r*<d boihng. for

*

ahgu one hourfnd

stirred

Ien^;^'*v "f** llr F!: """-""?

P'ace. take out the wool't 'ihtly in olean

'ean soft water aa before. Z.T. the w^ter has become blo<id

Wl,

warm,
tied

add^
ug
ii.

^f'^'^''^<>fy^i*wubrm,
3- J ll(>S(Vi^ beat, and take o#the

scum

^^
I.

J^^Jake

liquor to a moderate asii rises toThJ

out^the bag and add oril*

*"'

W*'V?"'

powded fine
stiTred

and-

^mmi^m^ iJoaing for

an4 the woollen put in and

'*

ft WJ*''."'""' w ooir ^ Ar i,^

d/fr

^ >' cold wiE

i^ emptied away.
a*
A*

w^^J^ oneiourJE

,to

*'

'rA,.r

;ip!iESJ^WT"5n^ffl"/ * >

^-v*i

rater addi

air^^fbre*

I require

ounce of uni, one

f

aolam-

of pearldid any
r

can tjj^e endured in it, dissolve therein 2 driphms ofsalaiixiaoniac which ia< pdunded fine: then enter tBTwoollen, and mofe it about hnstily for five minutes ; it is then to b^ taken out and drained. 5. Now add one qunrtc^r of an ounce of pearlash, or about two spoonfuls ; mix it
liquor in as
ft tiii|||^in^

warm

kettle

f^aler

or caldtog

vevm of ounded
>

well with the liquor, and^jvhen .th^ die is dmost scalding hot pytin t)ie wodUen and niove it round fOr about ten minutes : it iC then to be taken out, aired and rinbSjJ which completes a crimsotf that is* perma-^ *^ * nont n(nd beautiful.. i v No 302/ For a Rose dotour, or Pink
\:, '^:

a boil,

:."

-C--

-.'/

Woollen.

.*".
'^>--:;v^
"

'"

d al^giit >ur knd

B

tronepound

of woollen.

Twoiounces

wool*

Doleati id add

Wfeir
add a-

im, one ounce of cream of tartar, one ounce of tin composition, one third of'an ounce cochineaU I\ > Take two; ounces of alum, pounded, and one ounce of cream of tartar, dissolve these m fj^iSmall quantity of hot water, then add to this ah^t one ounce <rf tior coixipp^i>^-;^^'.^^--'^-'', *,tion, and stir it weM%:'^"" '^-v^-''^^-;-

derate
to the,

quai(4i|yi0f soif, ^ieaii water intony^^y clean liira^kettle, Ving it to vi^scaldi% he^t, then-ijjj j one
suital^le

Next put a

d ooe leaud

third

of ^n otmc^ of^st htUght^R

*
?

po^ndedJ^ j>na ein^ thf<)iB|A^^ki^^

)lfi\B6%\ fiaeenlniiiutei,f^4i :fa^'a1um liquor, aml.^ i^aiir

mm

"^

"(be woollen, and wbrlil 6i^il^t half at % gentle femt. ^^For

frk
if will

iwajr,

requir^^bi^^ owp^P^^
r\
^'

Wmf

t>^

"W"
'^'^w^m^'-'^m^

TM'
^^4-^p^#F"'^*'wi'V r yim^^!T:W^^f7w^

>-

''* '^**"*" ^^^ll'^L moialf wheot>utiD the dye.

mmt

be equally
,

No

308.:

Gr<?|ioir<w/fen;

^^o dye one

uel, or
(

remtire the following ingredients : t'gfiS"n<^ nd tt quarter of oij of vitriol one quarter of an ounce of indigo, one <iunce cream of tartar, two

pound of cloth, yarn,^ &anony kind of woollen lirticles, it

will

^Hpitodnces offuatic.
;lfae the

ounces of alum. .to

j^ie any number

same proportion of articles

of poundi,

$0f In the first place prepare the chymic or compound of oil of vitrei and indigo, ;*^'Jlf^n8 madein the following manner.
ii

grazed earthen cup Or pof%)f a and put in one ounce and a quarter of oil of vitriol, then add to it one Quartef of an ounce of Spanish flote or bet ^cngal indigo, whi^h is to bO pounded fine and sifted ; then ^ir the mixture hastily wjth a stick, which is necessary iti order to mix it well and produce a regular l^rnacntatipn ; this should be 46ne until it has^ne wcfrking: then a4d half a tabic apoooibi of water, and mix itjogether and

suitable size,

i!r^

orler^ ?^li^ ^^*"l^"^ %ml lutri^Iirnot good, and ha^b^l^r

iff
*
:

K'

>

- JDjfin^ the

Green.,

^\^

ll^fteimre
yr^'

ittif juiroot

braas

^.^

I
^'

A
^"-^itiirifT
'.^S

u^
YttMlM^'\]uVfiiiri

%mi69Am^ W^^-^
kettle, witli three gellont ofwitw, which is sufficient for one (lound of wodl*^ \eL Vfjhtn the water is scel^inff b<i^aM

per

one ounce of cream of tartar, ano twoouiv* ces of alum ; theniring it to boil and put in the woollen ; boil it about one hour and a half, stirring it in the liquor occaeionaUy during that time. It is then to be takea out, drained und aired. 2. You will now add some water to the kettle to make up the deficiency caused by
boiling ; then add to the liquor two thynle of the compound, of oil of vitriol and ilwigo ; mix it well with the liqtior, <hen put in the woollen, keeping the liquor at only^-^

scalding heat, and often moving it about i the die. When the woollen has been in out, the die half an hour, it is to be V. iired and Tinsed, ounces add/eight place 3. In the next of fustic chip9 to the liquor, which are to baput loosely' in a thin coarse bag, and boiled about an hour and a half. The bag i dien to be taken outj and the wSollen put in f^ild boiled gently little more than an

t^n

hour, c^fiilK the woollen once in that,Time. ^^* It is tHei^# be tal^ti out and ain>8. "^ 4, Yi| w^S jMt *t this tirne^oil have it be found to ^pdijicerm^l^eiif 81^^ yellow, then t|a; Dg|d^P^a)KL

.;i.i

e^% d^e coi^uncl td^l^^

^dSifen- iiaia j^ofP|m.|4^ bhie ehirf0fi>*ft^r%i#^ In thfi i^ay in the liqii^.: ,,,^ji>lpBi8tic ^<^ shadeiscectfiltbg foir may 'vary the mcf. Ifyoa witii Hgbl greePi

%e

T^ vm^
*

i"S:l

'Mj

%
^'grf'^';'"^'-

^mm^^^W

i^^^^i^r^'^^'y^^'^^^

"^^^.iTr.-v.ijn^/.v

#^^

jHH
tefu8tlck and
,

air an4.r4nae

compouiidi^' Aftfy' ' V^i ^* it.

f|

fl^ elxtoen pounAi of yarn, it will require two pounds OBd a half of copperas, two ounces of blue vilriol, ei^ht pounds of logwood, two ^ pounds of fustick. ,.

For twenty yards,

ojr

Cloth

j^

Use the same proportions number of pounds. -\

to die

any

J^ottle with ^ <k ^'P*' tyof water to

amifflcint quati-

|worked

in

admit your^^oollen to be the die without being crowded

;

TNinff the water to a scalding heat, then put ittjho cloth or yarn for a few minutes. Whea it is wet thoroughly, take it outluiM^rain it.
.

beiat(0^|u^ atred^tiid
^9 Tlfie^dpperiMi

In the next place put in two outjcej vitriol, Wh^n both, are entircf diBsolted, bi-ing the liquor to a gent, boil, stir MP the die and put in th cloth or ydfii^^^ dpng^ woollen yarn, observe that it k\ be stirred about inlhe die with _ same way also should be praetic P'^^g Jtti^H quantities of iiannet^^h lut it mil be found necessary to usi) a reel^to dV^ clJi^^ioTarffe qMantities;) run *LxJoth for one hpur, miMkjkm^^ in Hiprtime; it is tboo to

of blue

rias^td wel]^

Si*^l^

liquor ii flow f-3 emiiitd away and the kettle rinseii and ^"" **^^^**' ' * ^^^ eigfet
!

^ ^

v/

fr

'

lulidiuL cddtfitr.

||t

of fustic chipi,

which

iwre

to

b4^

boiled about
'

fwo hours, tboii j^4 somo water and tak outthe chip9,ij^?jL. ^ 4.^The clit5^1?Ww to be put in ari!f run ill hlf an hour; then take while Add half a pound of copout aipPir t.
.

^#

h^nf

it

pcrfts to

the din, and

when

it is

dissolvedfirfii*'

enter the woollen and run it for half an hour longer ; then air ; rinse, and acour
it

well.

'

No

die Madder Red on WooOen* Tc die 'one p^iund of goods, take three ounces alum, one ounce cr^am of tarttf

306.^

To

eight ounces madder, halt an &unce of stone lime, (and the same proportions for There are three p a larger quantity.) cesses to obtain this colour. The
1st Is to communicate the mordant oir Tifce the set to the goods, as follows :

three ounces alum, break fine, and the one mce|Mlan ^f tartar, put the sanie into fve gcSons of soft water, rn a brass or copper kettle, and aAer bringing up to ''a
boil, put in the

goo4s and
o|it,

boil

When^ they are taken

aired

two hours, and rinsed

v " and the liquor thrown away. ^ (good) of ounces eight ^ndly Take the madder, break fine, put into same kind of kettle and same quantity of water as aforesaid, bring tbe die up to a scalding heat, but not to boil, put in the goods and let them renukift in one hour at the same hill | stir about the goods well w&Uit in tiie4it take them odt, air and rinse as before* 3rdly Add to the die just described hatf i^iat jcteaB Uii^^j|til iMdo Igr gbi^ifig
'*
:

^^

t
^i&. wi^L

,#>'

H.

T1

.'
i
,

>

'i.

^/
I
I

Tcdie one pound, three ounces alum, oiw.

;

ouuce cream of tartar, eight ounces nicara-' gua proceed as with madder red, Except j^foUows, hy > ^, I% t^" r IstTwo paile watei^iwaWittglidat, a*! alum, pounded, cream of tartar, boil, put in goods, boil one hour and a half,,,
I

.;..

2ndJy Two pails water, nicaragua chips in a coarse bag, boil one and a half hours, take out the chips, put in the goods, boil

gently one hour, keep stirring, take but &c. No 308. ^ Orange colour on Woollem s V To die one pound of goods one ounce
.

or otter; two ounces pear lash, proceed exactly as with maddMjftd^ except n^
anftlto
i;iBrjUBd,.Me

below^
wJ*
*'
..

by*i^^ V^

'
.

-.,-'

If:

um, oiw.
nicara-

into snuft".

hiU of cuSet an onion in tbo centre of a and it will cumberH, squashes, melons, &c. off the ycUow striped big,
effectucili)^ keeii

sat,
oil,

add
put

plants that preys upon those tobacco or orfion few Perhaps to sow a

while youn;t.

cbips hours, da, boil

la

out&c.
a

planting, would growing have the same effect; and the ataken plants from these seeds could be no longer wanted as protectors.

seeds

ill

the hiU,

when

wav, when

perhaps other substances, sulphur is of insect the most effectual, as every kind

Of

ill

ounce

bi'proCC6I

has an utter aversion to it. Powdered quicklime is deadly to many all.^ - 4 iiMiects, and perhaps oflensive to added sulphur Whitewash, with a little
iltine kept until
.iei>.

^^"

iirlni
u
'

quite offensive a4de4 to

=:.*;.>s;=

:w

!/
y'^;

^.,

the time they aro spaded in the sriring, some days before seeds are put in.

wQoiien ragu, when put on trees where they resort ; from which they can bo easily taken and dootroyed. QardenH that arc infested year after year wilt worms and verniin of e\ery kind aro much henefited by sowing over with salt at

^. uiiuer

How would a solution of Arnbick answer, made pretty slippery, with sulphur enough added to nivo colour, applied with a feather ? Let the composition be applied to the under sides of the leaves as well as all other parts aI>ov0 ground, and even close down into

Query.

Gum

the dirt.
iilph^r
epir

The ^um would

where
'.^ii*

tend to keep the

it

md evaporation woaW
..r.'*-

was put; and the night

keep the
^v-

^um
'"*^^.''

nkM^m^^^

trees

:an

bo

the width ft*/j. Iho body . 1' up a n.f "' thrcn.cl-.oe ; then moke o.l, an..cr'.. or blubber

sulphur and scotch lW, blo proportions of IhiH on the scraped and w^a. H- brush lay round the tree an inch

amp

f ^'th^-

na;jSni"g*"Og
Srlwnv.d';
;

n
^

of

slip-

as long as the ?emnt to pass this barrier, considerable mo.sturc coT.!ji,sitll.n ims any

and no.in.ect w.U ever

at-

^ivo

)i

the sides rts ainto

when it incUpes to '"lI" U bo repeated this '!''*' harden; though perhaps the spi**, Let it be done early in sarv. from the groutia. the insect comes

)p|he night

ffie No 310.
^-

Explanatim of Term, j-^^ fosbwn or pr*ALAMpi)ric<5rdii.g t^tho

vailing inode.
^m
>

.;.^%.
*fl

*'i

'^^j;

"

'Y'^^f^S'-

'V^i

'gar.,

cured by being dried with or without ;!. Ureen fruil is usually spoken of by it^iftpecies, as apples, <fcc.
fflt

y|AtV, the

in roaating, or when roasted or baked, or a mixture of that juice with flour. . -gj^ Giirrs, the coarse part of any meal. AoToT, to preserve seasoned meats in pots, as potted fowl, fish, ^ or fruit. >yEET.HKRB8, sucli horbs as uro nromat,^^ ick, (not spicy,) summer savory,

^*fp* from

and other liquid matter that

flesh

sweet marjoram, thyme, parsley &c. aresweet.

herbs,
fruit

8wEET-MEAT8, ODy
Sauce,
(is

pres^ved

in sii-

fiosiUoMo

not Gravy, see aRAVYvV rion^ be. eaten with food, for relish, ^^

iniit

8U-

>kcn of
ter that
r

when
thtit

jrettiD, 48 or short, 47, Jackson'd jumbles, 48, 49^federsU iwin. balls, buckwheat, 49, rice snow but^f a paas, 50, little cake, 49, tea, 49, 8oft,jn ,..,.... slapjacks, 36, Indian uw, v, or hot-, lonnny, ur drop, ou, arop, 60, johnny, ...rj"~"*Jf' wAf(>n4.37.hard \^A C..: Q"? 38, !ifi unfY wafers, 37, hai^ soft 30 37, loaf, 36, fruit,

^^

||

WM wM

of
1.

^n, 37, jumbles, 88,42, F^.iwa miracles or won*

Joughnms,
mts in

38,
or

dough caki, 88, good

..
)^

-OT!IIIwr39^.pke,-^, muffins 89, sponge, 40,

compoitioCio. whip,
ejftlCKENS,

queen's, 41 , 41,iederal 41, Shrewsbury, 41, anotheRiuSh'H, ^ v pound, 42, minute, ,42.

wigs 41

romatr 9weet sweet-

CALF*S HEAD,
<>therway, 14

"^ to broil, 13 -^ ;^ an6l fashion, 13, to dress turtle

:

m
F-

80;

CtftLETS, veal, 16 ^qODFISH, for dressing, 21, a good way inother way to cook, 24
.

to

_ cook,
^
-

i'

2^
,.%

V.

'0'':

^qOOUDER,
CtTSTARDS,

22

^'

n corti^

27:t boiled, 27, ripe, 27, ked.)l7j a sickbed^ 27, an excellent, ?l^;

f^ cotomon ba*
^

sh.

CORNS,
.,-

cure for, 99
..

>:i

'

. -'

^ ',.

,;'->'/

'^^'^

OBlCERAL-110%8,

to

he-^^bmrved

In boflln^

OftJGERBREAD,
"

^ff

JASE-SPOTS,
Ol^^SS,
to
kill in

oft, 39, ^ft, with fruit. 89, tu^O* hard, 40, orange, 40.- -^ % i>?*;^ fEL, 9f^it, oatmeal, c^n^fan 64

to

tali
.

m^.

the neamn

GLOVES,

^^AMS,
"

to die or stain, 90 a good pickle forjf, to bou. through themimmer, 88-11

ICE-CHEAM,
rCINO,

'n^

w.
*

ro KCcn

45
-

'-V.

\w

^:0^.*,'
>%:
^

m'-^<*'k

49 "'^|ECT8, best methods for destroying, 78, ' red, for marking linen, 98
for cakes,

>i*' ^1

iY, apple, 46.*4d, currant, 07, nftw method, to

'i:-^>^'.

JP, excellent, keep d long timfi* 93

tojiteveiit, 79,

ftm to prewrre fiw,^ $7

rAai fcs,

p";

"

tafiH aiwi nw4H?imcais, nine

aiKl

niirriber, i^nkgm

36

ill other reccipt#. piwte, 80

SH, rffurre*! to by number Fuif to make rich, 87, ttickiiig

beebi, carro

PkESRVES, (swBEfMBATS,)
Aic.

48, juiinCfi^ ^JSUl^itoe

in loaf HUffar, 51,

rry,

52 and 65, wh am, plums, or dam>

^^^^^^^^^^^O^^^,
CuDIWI

~~~
tiU ffie

68, g(KWil)Pne,dam53 and 56, ch^tries, 54, plumH, 64, af^le, or grapcH, 65, cu,

>

T<^|^SES1Vnftov WRETMlJATf,)
irmh and

next summer, 56, giten buih tHU winter, 56, parnley, 67, damaoag^ IJIums and cherries,- 68, peachy, 59, egss froili May , 60, 85, 85, grapes and other delioato 88, proper place to preserve roots and fruit, ing Tarious f^its, 70, flowers and plants, peas till Christmas, 22. n, fpreen |br iwito, parsnips, carrots, and

g^ beans

tppleB,

\i..

/W

<*

"

TABT# triple, 27. 27. rMi)bcrry wHh croim, 28. dirrttnt anu niMpb^ rry, W, craiiUinry 28, go)4
6hirketi 68. towt and
beef, T. Yoi!, 67, TO AS, httlrn, mint, and otJilr,^, ^"
'

jKKEY.fowl

or K<KH*-, to

Ml, 20'

TTKCTUR12,

for the.

TRKKS, to transplant, TUB8, &c. topurif/,

i

To EX PEL, kc.
,

(see
,

WHE Y whitti wine 6( ^^^^^^ WASHING, cottons an^^^M W ^^^^Rmucni

-^ ^^^^rnm^^not to -hrink, 86, fcellcnl.Sa j^

'WHITEWASH^
Rf

^^^

.ma ^W

plPrOOnEN-WAKE, to

prevent crackiiig, 83

^ iTASH, blue, for ceilings, 96 ^ #;^ TEST, cake for y it, to make, 61, to th^difl'erence b<jtween kinds, 86
.

,^

"^^.Jr'^r'^:.-^^^^
L
ut-
.^il'i'^vf'
'

*=^-^'^'
FINIS..'"*

^'
.v-i

'

k*

>."^ ^*
.

r%

8t
,

gOK'-

'

yoU, 67,

^^H

^^^^^^^^^^^H

.#

^ "S^I^^^^^V'

'

'i

^^

^bi
lcni

L u
^c *>

^^HHsi^i^BH^B

^<''''

k'H r^H

83 J^^^
M-

mater 7B#;

;**

^4ii

: .1^* "^

%J
R..^;*:'
jiMt.qLj.'i

^1"*:*^

it^-'t..-

I',

tAC-!

lii^
m

'

'

'

! .V

"-;

' --

'::

'

S.

'

jB

.'
\
t,
,

...

.-

-.

^
.

'.

'

..

'"
'

"

'

i./

^w.

:-:m'

'

'\,-:::;:::-:^;,^^.^./.^,'X^'c^:.\:ffe

-::

*|
V'":

'^'^^^^^^^^
J?

...

'^^^^L^
'

..';
'

^^^^^^^^^^

'
.
.

'

~-"-^

'
-'

/J

'

'

"

i^'iC'B.'J'