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Thread: Vintage Cookbooks Series - A New System of Domestic Cookery 1807

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    > PART XI. > DAIRY, AND POULTRY. > DAIRY.

    THE servants of each country are generally acquainted with the best mode of managing the butter and cheese of that country; but the following hints may not be unacceptable, to give information to the mistress. On the Management of Cows, &c.

    Cows should be carefully treated; if their teats are sore, they should be soaked in warm water twice a day, and either be dressed with soft ointment, or done with spirits and water. If the former, great cleanliness is necessary. The milk, at these times, should be given to the pigs.

    When the milk is brought into the dairy, it should be strained and emptied into clean pans immediately in winter, but not till cool in summer. White ware is preferable, as the red is porous, and cannot be so thoroughly scalded.

    The greatest possible attention must be paid to great cleanliness in a dairy; all the utensils, shelves, dressers, and the floor, should be kept with the most perfect neatness, and cold water thrown over every part very often. There should be shutters to keep out the sun and the hot air. Meat hung in a dairy will spoil milk.

    The cows should be milked at a regular and early hour, and the udders emptied, or the quantity will decrease. The quantity of milk depends on many causes; as the goodness, breed, and health of the cow, the pasture, the length of time from calving, the having plenty of clean water in the field she feeds in, &c. A change

    View page [334] of pasture will tend to increase it. People who attend properly to the dairy will feed the cows particularly well two or three weeks before they calve, which makes the milk more abundant after. In gentlemen's dairies more attention is paid to the size and beauty of the cows than to their produce, which dairymen look most to.

    For making cheese the cows should calve from Lady-Day to May, that the large quantity of milk may come into use about the same time; but in gentlemens' families one or two should calve in August or September for a supply in winter. In good pastures, the average produce of a dairy is about three gallons a day each cow, from Lady-Day to Michaelmas, and from thence to Christinas one gallon a day. Cows will be profitable milkers to fourteen or fifteen years of age, if of a proper breed.

    When a calf is to be reared, it should be taken from the cow in a week at furthest, or it will cause great trouble in rearing, because it will be difficult to make it take milk in a pan. Take it from the cow in the morning, and keep it without food till the next morning; and then, being hungry, it will drink without difficulty. Skimmed milk and fresh whey, just as warm as new milk, should be given twice a day in such quantity as is required. If milk runs short, smooth gruel mixed with milk will do. At first, let the calf be out only by day, and feed it at night and morning.

    When the family is absent, or there is not a great call for cream, a careful dairy-maid seizes the opportunity to provide for the winter-store: she should have a book to keep an account, or get some one to write down for her the produce of every week, and set down what butter she pots. The weight the pot will hold should be marked on each in making at the pottery. In another part of the book should be stated the poultry reared in one leaf, and the weekly consumption in another part. Observations respecting Cheese.

    This well-known article differs according to the pasture

    View page [261] in which the cows feed. Various modes of preparing may effect a great deal; and it will be bad or good of its kind, by being in unskilful hands or the contrary; but much will still depend on the former circumstance. The same land rarely makes very fine butter, and remarkably fine cheese; yet due care may give one pretty good, where the other excels in quality.

    When one is not as fine as the other, attention and change of method may amend the inferior. There is usually, however, too much prejudice in the minds of dairy people, to make them give up an old custom for one newly recommended. This calls for the eye of the superior. A gentleman has been at the expense of procuring cattle from every county noted for good cheese, and it is affirmed that the Cheshire, double Gloucester, North Wiltshire, Chedder, and many other sorts are so excellent, as not to discredit their names. As the cows are all on one estate, it should seem that the mode of making must be a principal cause of the difference in flavour; besides, there is much in the size and manner of keeping.

    Cheese made on the same ground, of new, skimmed, or mixed milk, will differ greatly, not in richness only, but also in taste. Those who direct a dairy in a gentleman's family, should consider in which way it can be managed to the best advantage. Even with few cows, cheeses of value may be made from a tolerable pasture, by taking the whole of two meals of milk, and proportioning the thickness of the vat to the quantity, rather than having a wide and flat one, as the former will be most mellow. The addition of a pound of fresh-made butter, of a good quality, will cause the cheese made on poor land to be of a very different quality from that usually produced by it.

    A few cheeses thus made, when the weather is not extremely hot, and when the cows are in full feed, will be very advantageous for the use of the parlour. Cheese for common family use will be very well produced by

    View page [262] two meals of skim, and one of new milk; or in good land, by the skim-milk only. Butter likewise should be made, and potted down for winter-use, but not to interfere with the cheese as above, which will not take much time.

    To prepare Rennet to turn the Milk. Take out the stomach of a calf as soon as killed, and scour it inside and out with salt, after it is cleared of the curd always found in it. Let it drain a few hours; then sew it up with two good handfuls of salt in it, or stretch it on a stick well salted; or keep it in the salt wet, and soak a bit, which will do over and over by fresh water.

    Another way.--Clean the maw as above; next day take two quarts of fresh spring-water, and put into it a handful of hawthorn-tops, a handful of sweet-briar, a handful of rose-leaves, a stick of cinnamon, forty cloves, four blades of mace, a sprig of knotted marjoram, and two large spoonfuls of salt. Let them boil gently to three pints of water; strain it off; and when only milk-warm, pour it on the vell (that is, the maw). Slice a lemon into it; let it stand two days; strain it again, and bottle it for use. It will keep good at least twelve months, and has a very fine flavour. You may add any sweet aromatic herbs to the above. It must be pretty salt, but not brine. A little will do for turning. Salt the vell again for a week or two, and dry it stretched on sticks crossed, and it will be near as strong as ever. Don't keep it in a hot place when dry.

    To make Cheese. Put the milk into a large tub, warming a part till it is of a degree of heat quite equal to new; if too hot the cheese will be tough. Put in as much rennet as will turn it, and cover it over. Let it stand till completely turned; then strike the curd down several times with the skimming dish, and let it separate, still covering it. There are two modes of breaking the curd; and there will be a difference in the taste of the cheese, according as either is observed; one is, to gather it with the hands very

    View page [263] gently towards the side of the tub, letting the whey pass through the fingers till it is cleared, and lading it off as it collects. The other is, to get the whey from it by early breaking the curd; the last method deprives it of many of its oily particles, and is therefore less proper.

    Put the vat on a ladder over the tub, and fill it with curd by the skimmer: press the curd close with your hand and add more as it sinks; and it must be finally left two inches above the edge. Before the vat is filled, the cheese-cloth must be laid at the bottom; and when full, drawn smooth over on all sides.

    There are two modes of salting cheese; one by mixing it in the curd while in the tub after the whey is out; and the other by putting it in the vat, and crumbling the curd all to pieces with it, after the first squeezing with the hands has dried it. The first method appears best on some accounts, but not on all, and therefore the custom of the country must direct. Put a board under and over the vat, and place it in the press: in two hours turn it out, and put a fresh cheese-cloth; press it again for eight or nine hours; then salt it all over, and turn it again in the vat, and let it stand in the press fourteen or sixteen hours, observing to put the cheeses last made undermost. Before putting them the last time into the vat, pare the edge if they do not look smooth. The vat should have holes at the sides and at bottom to let all the whey pass through. Put on clean boards, and change and scald them.

    To preserve Cheese sound. Wash in warm whey, when you have any, and wipe it once a month, and keep it on a rack. If you want to ripen it, a damp cellar will bring it forward. When a whole cheese is cut, the larger quantity should be spread with butter inside, and the outside wiped, to preserve it. To keep those in daily use, moist, let a clean cloth be wrung out from cold water, and wrapt round them when carried from table. Dry cheese may be used to advantage to grate for serving with macaroni or eating without. These observations are made with a view to make the

    View page [264] above articles less expensive, as in most families where much is used there is waste.

    To make Sage Cheese. Bruise the tops of young red sage in a mortar, with some leaves of spinach, and squeeze the juice; mix it with the rennet in the milk, more or less according as you like for colour and taste. When the curd is come, break it gently, and put it in with the skimmer, till it is pressed two inches above one vat. Press it eight or ten hours. Salt it, and turn every day.

    Cream Cheese. Put five quarts of strippings, that is, the last of the milk, into a pan, with two spoonfuls of rennet. When the curd is come, strike it down two or three times with the skimming-dish just to break it. Let it stand two hours, then spread a cheese-cloth on a sieve, put the curd on it, and let the whey drain; break the curd a little with your hand, and put it into a vat with a two pound weight upon it. Let it stand twelve hours, take it out, and bind a fillet round. Turn every day till dry, from one board to another; cover them with nettles, or clean dock-leaves, and put between two pewter-plates to ripen. If the weather be warm, it will be ready in three weeks.

    Another.--Have ready a kettle of boiling water, put five quarts of new milk into a pan, and five pints of cold water, and five of hot; when of a proper heat, put in as much rennet as will bring it in twenty minutes, likewise a bit of sugar. When come, strike the skimmer three or four times down, and leave it on the curd. In an hour or two lade it into the vat without touching it; put a two pound weight on it when the whey has run from it, and the vat is full.

    Another sort.--Put as much salt to three pints of raw cream as shall season it: stir it well, and pour it into a sieve in which you have folded a cheese-cloth three or four times, and laid at the bottom. When it hardens, cover it with nettles on a pewter-plate.

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    Rush Cream Cheese. To a quart of fresh cream put a pint of new milk warm enough to make the cream a proper warmth, a bit of sugar, and a little rennet.

    Set near the fire till the curd comes; fill a vat made in the form of a brick, of wheat-straw or rushes sewed together. Have ready a square of straw, or rushes sewed flat, to rest the vat on, and another to cover it; the vat being open at top and bottom. Next day take it out, and change it as above to ripen. A half-pound weight will be sufficient to put on it.

    Another way.--Take a pint of very thick sour cream from the top of the pan for gathering butter, lay a napkin on two plates, and pour half into each, let them stand twelve hours, then put them on a fresh wet napkin in one plate, and cover with the same; this do every twelve hours until you find the cheese begins to look dry, then ripen it with nut-leaves; it will be ready in ten days.

    Fresh nettles, or two pewter-plates, will ripen cream-cheese very well.

    Observations respecting Butter.

    There is no one article of family consumption more in use, of greater variety in goodness, or that is of more consequence to have of a superior quality, than this, and the economising of which is more necessary. The sweetness of butter is not affected by the cream being turned, of which it is made. When cows are in turnips, or eat cabbages, the taste is very disagreeable; and the following ways have been tried with advantage to obviate it:--

    When the milk is strained into the pans, put to every six gallons one gallon of boiling water. Or dissolve one ounce of nitre in a pint of spring-water, and put a quarter of a pint to every fifteen gallons of milk. Or, when you churn, keep back a quarter of a pint of the sour cream, and put it into a well-scalded pot, into which you are to gather the next cream; stir that well, and do so with every fresh addition.

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    To make Butter. During summer, skim the milk when the sun has not heated the dairy; at that season it should stand for butter twenty-four hours without skimming, and forty-eight in winter. Deposit the cream-pot in a very cold cellar, if your dairy is not more so. If you cannot churn daily, change it into scalded fresh pots; but never omit churning twice a week. If possible, put the churn in a thorough air; and if not a barrel one, set it in a tub of water two feet deep, which will give firmness to the butter. When the butter is come, pour off the buttermilk, and put the butter into a fresh-scalded pan, or tubs which have afterwards been in cold water. Pour water on it, and let it lie to acquire some hardness before you work it; then change the water, and beat it with flat boards so perfectly that not the least taste of the buttermilk remain, and that the water, which must be often changed, shall be quite clear in colour. Then work some salt into it, weigh, and make it into forms; throw them into cold water, in an earthen pan and cover of the queen's ware. You will then have very nice and cool butter in the hottest weather. It requires more working in hot than in cold weather; but in neither should be left with a particle of buttermilk, or a sour taste, as is sometimes done.

    To preserve Butter. Take two parts of the best common salt, one part good loaf-sugar, and one part saltpetre; beat them well together. To sixteen ounces of butter thoroughly cleansed from the milk, put one ounce of this composition; work it well, and pot down, when become firm and cold.

    The butter thus preserved is the better for keeping, and should not be used under a month. This article should be kept from the air, and is best in pots of the best glazed earth, that will hold from ten to fourteen pounds each.

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    To preserve Butter for Winter, the best way. When the butter has been prepared as above directed, take two parts of the best common salt, one part of good loaf-sugar, and one part of saltpetre, beaten and blended well together. Of this composition put one ounce to sixteen ounces of butter, and work it well together in a mass. Press it into the pans after the butter is become cool; for friction, though it be not touched by the hands, will soften it. The pans should hold ten or twelve pounds each. On the top put some salt; and when that is turned to brine, if not enough to cover the butter entirely, add some strong salt and water. It requires only then to be covered from the dust.

    To manage Cream for Whey Butter. Set the whey one day and night, skim it, and so till you have enough; then boil it, and pour it into a pan or two of cold water. As the cream rises, skim it till no more comes; then churn it. Where new-milk cheese is made daily, whey-butter for common and present use may be made to advantage.

    To scald Cream, as in the West of England. In winter let the milk stand twenty-four hours, in the summer twelve at least; then put the milk-pan on an hot hearth, if you have one; if not, set it in a wide brass kettle of water large enough to receive the pan. It must remain on the fire till quite hot, but on no account boil, or there will be a skin instead of a cream upon the milk. You will know when done enough, by the undulations on the surface looking thick, and having a ring round the pan the size of the bottom. The time required to scald cream depends on the size of the pan and the heat of the fire; the slower the better. Remove the pan into the dairy when done, and skim it next day. In cold weather it may stand thirty-six hours, and never less than two meals.

    The butter is usually made in Devonshire of cream thus prepared, and if properly it is very firm.

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    Buttermilk. If made of sweet cream, is a delicious and most wholesome food. Those who can relish sour buttermilk, find it still more light; and it is reckoned more beneficial in consumptive cases.

    Buttermilk, if not very sour, is also as good as cream to eat with fruit, if sweetened with white sugar, and mixed with a very little milk. It likewise does equally for cakes and rice-puddings, and of course it is economical to churn before the cream is too stale for any thing but to feed pigs.

    To keep Milk and Cream. In hot weather, when it is difficult to preserve milk from becoming sour, and spoiling the cream, it may -be kept perfectly sweet by scalding the new milk very gently, without boiling and setting it by in the earthen dish, or pan that it is done in. This method is pursued in Devonshire, and for butter, and eating, would equally answer in small quantities for coffee, tea, &c. Cream already skimmed may be kept twenty-four hours if scalded without sugar; and by adding to it as muck powdered lump-sugar as shall make it pretty sweet, will be good two days, keeping it in a cool place.

    Syrup of Cream May be preserved as above in the proportion of a pound and quarter of sugar to a pint of perfectly fresh cream; keep it In a cool place two or three hours; then put it in one or two ounce phials, and cork it close. It will keep good thus for several weeks, and will be found very useful on voyages.

    Gallino Curds and Whey, as in Italy. Take a number of the rough coats that line the gizzards of turkeys and fowls; clean them from the pebbles they contain; rub them well with salt, and hang them to dry. This makes a more tender and delicate curd than common rennet. When to be used, break off some bits of the skin, and put on it some boiling water: in eight or nine hours use the liquor as you do other rennet.

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    To choose Butter at Market. Put a knife into the butter if salt, and smell it when drawn out; if there is any thing rancid or unpleasant, it is bad. Being made at different times, the layers in casks will vary greatly, and you will not easily come at the goodness but by unhooping the cask, and trying it between the staves. Fresh butter ought to smell like a nosegay, and be of an equal colour all through: if sour in smell it has not been sufficiently washed; if veiny and open, it is probably mixed with staler or an inferior sort

    > POULTRY-YARD. Management of Fowls.

    In order to have fine fowls, it is necessary to choose a good breed, and have proper care taken of them. The Dartford sort is thought highly of; and it is desirable to have a fine large kind, but people differ in their opinion of which is best. The black are very juicy; but do not answer so well for boiling, as their legs partake of their colour. They should be fed as nearly as possible at the same hour and place. Potatoes boiled, unskinned, in a little water, and then cut, and either wet with skimmed milk or not, form one of the best foods. Turkies and fowls thrive amazingly on them. The milk must not be sour.

    The best age for setting a hen, is from two to five years; and you should remark which hens make the best brooders, and keep those to laying who are giddy and careless of their young. In justice to the animal creation, however, it must be observed, there are but few instances of bad parents for the time their nursing is necessary.

    Hens sit twenty days. Convenient places should be provided for their laying, as these will be proper for sitting likewise. If the hen-house is not secured from vermin, the eggs will be sucked, and the fowls destroyed.

    Those hens are usually preferred which have tufts of feathers on their heads; those that crow are not looked

    View page [270] upon as profitable. Some fine young fowls should be reared every year, to keep up a stock of good breeders; and by this attention, and removing bad layers and careless nurses, you will have a chance of a good stock.

    Let the hens lay some time before you set them, which should be done from the end of February to the beginning of May. While hens are laying, feed them well, and sometimes with oats.

    Broods of chickens are batched all through the summer, but those that come out very late require much care till they have gained some strength.

    If the eggs of any other sort are put under a hen with some of her own, observe to add her own as many days after the others, as there is a difference in the length of their sitting. A turkey and duck sit thirty days. Choose large clear eggs to put her upon, and such a number as she can properly cover. If very large eggs, there are sometimes two yolks, and of course neither will be productive. Ten or twelve are quite enough.

    A hen-house should be large and high; and should be frequently cleaned out, or the vermin of fowls will increase greatly. But hens must not be disturbed while sitting; for if frightened, they sometimes forsake their nests. Wormwood and rue should be planted plentifully about their houses: boil some of the former, and sprinkle it about the floor; which should be of smooth earth, not paved. The windows of the house should be open to the rising sun: and a hole must be left at the door, to let the smaller fowls go in; the larger may be let in and out by opening the door. There should be a small sliding board to shut down when the fowls are gone to roost; which would prevent the small beasts of prey from committing ravages, and a good strong door and lock may possibly, in some measure, prevent the depredations of human enemies.

    When some of the chickens are hatched long before the others, it may be necessary to keep them in a basket of wool till the others come forth. The day after they are hatched, give them some crumbs of white bread, and

    View page [271] small (or rather cracked) grits soaked in milk. As soon as they have gained a little strength, feed them with curd, cheese-parings cut small, or any soft food, but nothing sour; and give them clean water twice a day. Keep the hen under a pen till the young have strength to follow her about, which will be in two or three weeks; and be sure to feed her well.

    The food of fowls goes first into their crop, which softens it; and then passes into the gizzard, which by constant friction macerates it and this is facilitated by small stones, which are generally found there, and which help to digest the food.

    If a sitting hen is troubled with vermin, let her be well washed with a decoction of wild lupins. The pip in fowls is occasioned by drinking dirty water, or taking filthy food. A white thin scale on the tongue, is the symptom. Pull the scale off with your nail, and rub the tongue with some salt; and the complaint will be removed.

    It answers well to pay some boy employed in the farm or stable, so much a score for the eggs he brings in. It will be his interest then to save them from being purloined, which nobody but one in his situation can prevent; and sixpence or eightpence a score will be buying eggs cheap.

    To make Hens lay. Dissolve an ounce of Glauber's salts in a quart of water; mix the meal of potatoes with a little of the liquor, and feed the hens two days, giving them plenty of clean water to drink. The above quantity is sufficient for six or eight hens. They should have plenty of clean water in reach. In a few days they will produce eggs.

    To fatten Fowls or Chickens in four or five Days. Set rice over the fire with skimmed milk, only as much as will serve one day. Let it boil till the rice is quite swelled out: you may add a tea-spoonful or two of sugar, but it will do well without. Feed them three times a day, in common pans, giving them only as much as will quite fill them at once. When you put fresh, let

    View page [272] the pans be set in water, that no sourness may be conveyed to the fowls, as that prevents them from fattening. Give them clean water, or the milk of the rice, to drink; but the less wet the latter is when perfectly soaked, the better. By this method the flesh will have a clear whiteness which no other food gives; and when it is considered how far a pound of rice will go, and how much time is saved by this mode, it will be found to be as cheap as barley-meal, or more so. The pen should be daily cleaned, and no food given for sixteen hours before poultry be killed.

    To choose Eggs at Market, and preserve them. Put the large end of the egg to your tongue; if it feels warm it is new. In new-laid eggs, there is a small division of the skin from the shell, which is filled with air, and is perceptible to the eye at the end. On looking through them against the sun or a candle, if fresh, eggs will be pretty clear. If they shake they are not fresh.

    Eggs may be bought cheapest when the hens first begin to lay in the spring, before they sit; in Lent and at Easter they become dear. They may be preserved fresh by dipping them in boiling water and instantly taking them out, or by oiling the shell; either of which ways is to prevent the air passing through it: or kept on shelves with small holes to receive one in each, and be turned every other day; or close-packed in a keg, and covered with strong lime-water.

    Feathers. In towns, poultry being usually sold ready picked, the feathers, which may occasionally come in in small quantities, are neglected; but orders should be given to put them into a tub free from damp, and as they dry to change them into paper bags, a few in each; they should hang in a dry kitchen to season; fresh ones must not be added to those in part dried, or they will occasion a musty smell, but they should go through the same process. In a few months they will be fit to add to beds, or to make pillows, without the usual mode of drying them in a cool

    View page [273] oven, which may be pursued if they are wanted before five or six months.

    Ducks Generally begin to lay in the month of February. Their eggs should be daily taken away except one, till they seem inclined to sit; then leave them, and see that there are enough. They require no attention while sitting except to give them food at the time they come out to seek it; and there should be water placed at a moderate distance from them, that their eggs may not be spoiled by their long absence in seeking it. Twelve or thirteen, eggs are enough: in an early season it is best to set them under a hen; and then they can be kept from water till they have a little strength to bear it, which in very cold weather they cannot do so well. They should be put under cover, especially in a wet season; for though water is the natural element of ducks, yet they are apt to be killed by the cramp before they are covered with feathers to defend them.

    Ducks should be accustomed to feed and rest at one place, which would prevent their straggling too far to lay. Places near the water to lay in are advantageous; and these might be small wooden houses, with a partition in the middle, and a door at each end. They eat any thing; and when to be fattened, must have plenty, however coarse, and in three weeks they will be fat.

    Geese Require little expense; as they chiefly support themselves on commons or in lanes, where they can get water. The largest are esteemed best, as also are the white and grey. The pied and dark-coloured are not so good. Thirty days is generally the time the goose sits, but in warm weather she will sometimes hatch sooner. Give them, plenty of food, such as scalded bran and light oats; and as soon as the goslings are hatched, keep them housed for eight or ten days, and feed them with barley-meal, bran, curds, &c. For green geese, begin to fatten them at six or seven weeks old, and feed them as above: Stubble

    View page [274] geese require no fattening if they have the run of good fields.

    Turkies Are very tender when young. As soon as hatched, put three pepper-corns down their throat. Great care is necessary to their well-being, because the hen is so careless that she will walk about with one chick, and leave the; remainder, or even tread upon and kill them. Turkies are violent eaters; and must therefore be left to take charge of themselves in general, except one good feed a day. The hen sits twenty-five or thirty days; and the young ones must be kept warm, as the least cold or damp kills them. They must be fed often; and at a distance from the hen, who will eat every thing from them. They should have curds, green-cheese parings cut small, and bread and milk with chopped wormwood in it; and their drink milk and water, but net left to be sour. All young fowls are a prey for vermin, therefore they should be kept in a safe place where none can come; weasels, stoats, ferrets, &c. creep in at very small crevices.

    Let the hen be under a coop, in a warm place exposed to the sun, for the first three or four weeks; and the young should not be suffered to go out in the dew at morning or evening. Twelve eggs are enough to put under a turkey; and when she is about to lay, lock her up till she has laid every morning. They usually begin to lay in March, and sit in April. Feed them near the hen-house; and give them a little meat in the evening, to accustom them to roosting there. Fatten them with sodden oats or barley for the first fortnight; and the last fortnight give them as above, and rice swelled with warm milk over the fire, twice a day. The flesh will be beautifully white and fine-flavoured. The common way is to cram them, but they are so ravenous that it seems unnecessary, if they are not suffered to go far from home, which makes them poor.

    Pea Fowl. Feed them as you do turkies. They are so shy that they are seldom found for some days after hatching: and

    View page [275] it is very wrong to pursue them, as many ignorant people do, in the idea of bringing them home; for it only causes the hen to carry the young ones through dangerous places, and by hurrying she treads upon them. The cock kills all the young chickens he can get at, by one blow on the centre of the head with his bill; and he does the same by his own brood before the feathers of the crown come out. Nature therefore impels the hen to keep them out of his way till the feathers rise.

    Guinea Hens Lay a great number of eggs; and if you can discover the nest, it is best to put them under common hens, which are better nurses. They require great warmth; quiet; and careful feeding with rice swelled with milk, or bread soaked in it. Put two pepper-corns down their throat when first hatched.

    Pigeons Bring two young ones at a time; and breed every month, if well looked after, and plentifully fed. They should be kept very clean, and the bottom of the dove-cote be strewed with sand once a month at least. Tares and white peas are their proper food. They should have plenty of fresh water in their house. Starlings and other birds are apt to come among them, and suck the eggs. Vermin likewise are their great enemies, and destroy them. If the breed should be too small, put a few tame pigeons of the common kind, and of their own colour, among them. Observe not to have too large a proportion of cock-birds; for they are quarrelsome, and will soon thin the dove-cote.

    Pigeons are fond of salt, and it keeps them in health. Lay a large heap of clay near the house; and let the salt-brine that may be done with in the family be poured upon it.

    Bay-salt and cummin-seeds mixed is an universal remedy for the diseases of pigeons. The backs and breasts are sometimes scabby: in which case, take a quarter of a pound of bay-salt, and as much common salt; a pound

    View page [276] of fennel-seeds, a pound of dill-seed, as much cummin-seed, and an ounce of assafœtida; mix all with a little wheaten flour, and some fine worked clay; when all are well beaten together, put it into two earthen pots, and bake them in the oven. When cold, put them on the table in the dove-cote; the pigeons will eat it, and thus be cured.

    Rabbits. The wild ones have the finest flavour, unless great care is taken to keep the tame delicately clean. The tame one brings forth every month, and must be allowed to go with the buck as soon as she has kindled. The sweetest hay, oats, beans, sow-thistle, parsley, carrot-tops, cabbage-leaves, and bran, fresh and fresh, should be given to them. If not very well attended, their stench will destroy themselves, and be very unwholesome to all who live near them; but attention will prevent this inconvenience.

    > PART XII. > COOKERY FOR THE SICK, AND FOR THE POOR. > SICK COOKERY. General Remarks.

    The following pages will contain cookery for the sick; it being of more consequence to support those whose bad appetite will not allow them to take the necessary nourishment, than to stimulate that of persons in health.

    It may not be unnecessary to advise that a choice be made of the things most likely to agree with the patient; that a change be provided; that some one at least be always ready; that not too much of those be made at once, which are not likely to keep, as invalids require variety; and that they should succeed each other in different forms and flavours.

    View page [277]

    A clear Broth that will keep long. Put the mouse round of beef, a knuckle bone of veal and a few shanks of mutton, into a deep pan, and cover close with a dish or coarse crust; bake till the beef is done enough for eating, with only as much water as will cover. When cold, cover it close in a cool place. When to be used, give what flavour may be approved.

    A quick made Broth. Take a bone or two of a neck or loin of mutton, take off the fat and skin, set it on the fire in a small tin saucepan that has a cover, with three quarters of a pint of water, the meat being first beaten, and cut in thin bits; put a bit of thyme and parsley, and, if approved, a slice of onion. Let it boil very quick, skim it nicely; take off the cover, if likely to be too weak; else cover it. Half an hour is sufficient for the whole process.

    A very supporting Broth against any kind of weakness. Boil two pounds of loin of mutton, with a very large handful of chervil, in two quarts of water, to one. Take off part of the fat. Any other herb or roots may be added. Take half a pint three or four times a day.

    A very nourishing Veal Broth. Put the knuckle of a leg or shoulder of veal, with very little meat to it, an old fowl, and four shank-bones of mutton extremely well soaked and bruised, three blades of mace, ten pepper-corns, an onion, and a large bit of bread, and three quarts of water, into a stew-pot that covers close, and simmer in the slowest manner after it has boiled up, and been skimmed; or bake it; strain, and take off the fat. Salt as wanted. It will require four hours.

    Broth of Beef, Mutton, and Veal. Put two pounds of lean beef, one pound of scrag of veal, one pound of scrag of mutton, sweet herbs, and ten pepper-corns, into a nice tin sauce-pan, with five quarts of water: simmer to three quarts; and clear from the fat when cold. Add one onion if approved.

    View page [278]

    Soup and broth made of different meats, are more supporting, as well as better flavoured.

    To remove the fat, take it off when cold as clean as possible; and if there be still any remaining, lay a bit of clean blotting or cap paper on the broth when in the basin, and it will take up every particle.

    Calves' feet Broth. Boil two feet in three quarts of water to half; strain and set it by: when to be used, take off the fat, put a large tea-cupful of the jelly into a sauce-pan, with half a glass of sweet wine, a little sugar and nutmeg, and heat it up till it be ready to boil, then take a little of it, and beat by degrees to the yolk of an egg, and adding a bit of butler, the size of a nutmeg, stir it all together, but don't let it boil. Grate a bit of fresh lemon-peel into it.

    Another.--Boil two calves' feet, two ounces of veal, and two of beef, the bottom of a penny-loaf, two or three blades of mace, half a nutmeg sliced, and a little salt, in three quarts of water, to three pints; strain, and take off the fat.

    Chicken Broth. Put the body and legs of the fowl that chicken-panada was made of, as in page 280, after taking off the skin and rump, into the water it was boiled in, with one blade of mace, one slice of onion, and ten white pepper-corns. Simmer till the broth be of a pleasant flavour. If not water enough, add a little. Beat a quarter of an ounce of sweet almonds with a tea-spoonful of water, fine, boil it in the broth, strain, and, when cold, remove the fat.

    Eel Broth. Clean half a pound of small eels, and set them on with three pints of water, some parsley, one slice of onion, a few pepper-corns; let them simmer till the eels are broken, and the broth good. Add salt, and strain it off.

    The above should make three half-pints of broth.

    Tench Broth. Make as eel-broth above. They are both very nutritious, and light of digestion.

    View page [279]

    Beef Tea. Cut a pound of fleshy beef in thin slices; simmer with a quart of water twenty minutes, after it has once boiled, and been skimmed. Season, if approved; but it has generally only salt.

    Dr. Ratcliff's restorative Pork-jelly. Take a leg of well-fed pork, just as cut up, beat it, and break the bone. Set it over a gentle fire, with three gallons of water, and simmer to one. Let half an ounce of mace, and the same of nutmegs, stew in it. Strain through a fine sieve. When cold, take off the fat. Give a chocolate cup the first and last thing, and at noon, putting salt to taste.

    Shank Jelly. Soak twelve shanks of mutton four hours, then brush and scour them very clean. Lay them in a sauce-pan with three blades of mace, an onion, twenty Jamaica, and thirty or forty black peppers, a bunch of sweet herbs, and a crust of bread made very brown by toasting. Pour three quarts of water to them, and set them on a hot hearth close-covered; let them simmer as gently as possible for five hours, then strain it off, and put it in a cold place.

    This may have the addition of a pound of beef, if approved, for flavour. It is a remarkably good thing for people who are weak.

    Arrow-root Jelly. Of this beware of having the wrong sort, for it has been counterfeited with bad effect. If genuine, it is very nourishing, especially for weak bowels. Put into a sauce-pan half a pint of water, a glass of sherry or a spoonful of brandy, grated nutmeg, and fine sugar; boil once up, then mix it by degrees into a desert-spoonful of arrow-root, previously rubbed smooth, with two spoonfuls of cold water; then return the whole into the sauce-pan; stir and boil it three minutes.

    Tapioca Jelly. Choose the largest sort, pour cold water on to wash it two or three times, then soak it in fresh water five or

    View page [280] six hours, and simmer it in the same until it become quite clear; then put lemon-juice, wine, and sugar. The peel should have been boiled in it. It thickens very much.

    Gloucester Jelly. Take rice, sago, pearl-barley, hartshorn shavings, and eringo-root, each an ounce; simmer with three pints of water to one, and strain it. When cold it will be a jelly; of which give, dissolved in wine, milk, or broth, in change with other nourishment.

    Panada, made in five minutes. Set a little water on the fire with a glass of white wine, some sugar, and a scrape of nutmeg and lemon-peel; meanwhile grate some crumbs of bread. The moment the mixture boils up, keeping it still on the fire, put the crumbs in, and let it boil as fast as it can. When of a proper thickness just to drink, take it off.

    Another.--Make as above, but instead of a glass of wine, put in a tea-spoonful of rum, and a bit of butter; sugar as above. This is a most pleasant mess.

    Another.--Put to the water a bit of lemon-peel, mix the crumbs in, and when nearly boiled enough, put some lemon or orange-syrup. Observe to boil all the ingredients; for if any be added after, the panada will break, and not jelly.

    Chicken Panada. Boil it till about three parts ready, in a quart of water, take off the skin, cut the white meat off when cold, and put into a marble-mortar; pound it to a paste with a little of the water it was boiled in, season with a little salt, a grate of nutmeg, and the least bit of lemon-peel. Boil gently for a few minutes to the consistency you like; it should be such as you can drink, though tolerably thick.

    This conveys great nourishment in small compass.

    Sippets, when the Stomach will not receive meat. On an extreme hot plate put two or three sippets of bread, and pour over them some gravy from beef, mutton,

    View page [281] or veal, if there is no butter in the dish. Sprinkle a little salt over.

    Eggs. An egg broken into a cup of tea, or beaten and mixed with a basin of milk, makes a breakfast more supporting than tea solely.

    An egg divided, and the yolk and white beaten separately, then mixed with a glass of wine, will afford two very wholesome draughts, and prove lighter than when taken together.

    Eggs very little boiled, or poached, taken in small quantity, convey much nourishment; the yolk only, when dressed, should be eaten by invalids.

    A great Restorative. Bake two calves' feet in two pints of water, and the same quantity of new milk, in a jar close-covered, three hours and a half. When cold remove the fat.

    Give a large tea-cupful the last and first thing. Whatever flavour is approved, give it by baking in it lemon-peel, cinnamon, or mace. Add sugar after.

    Another.--Simmer six sheep's trotters, two blades of mace, a little cinnamon, lemon-peel, a few hartshorn shavings, and a little isinglass, in two quarts of water to one; when cold, take off the fat, and give near half a pint twice a day, warming with it a little new milk.

    Another.--Boil one ounce of isinglass-shavings, forty Jamaica peppers, and a bit of brown crust of bread, in a quart of water to a pint, and strain it.

    This makes a pleasant jelly to keep in the house; of which a large spoonful may be taken in wine and water, milk, tea, soup, or any way.

    Another, a most pleasant Draught.--Boil a quarter of an ounce of isinglass-shavings with a pint of new milk, to half: add a bit of sugar, and, for change, a bitter almond.

    Give this at bed-time, not too warm.

    Dutch flummery, blamange, and jellies, as directed in pages 187, 188, and 196, or less rich according to judgment.

    View page [282]

    Caudle. Make a fine smooth gruel of half-grits; strain it when boiled well, stir it at times till cold. When to be used, add sugar, wine, and lemon-peel, with nutmeg. Some like a spoonful of brandy besides the wine; others like lemon-juice.

    Another.--Boil up half a pint of fine gruel, with a bit of butter the size of a large nutmeg, a large spoonful of brandy, the same of white wine, one of capillaire, a bit of lemon-peel and nutmeg.

    Another.--Into a pint of fine gruel, not thick, put, while it is boiling hot, the yolk of an egg beaten with sugar, and mixed with a large spoonful of cold water, a glass of wine, and nutmeg. Mix by degrees. It is very agreeable and nourishing. Some like gruel, with a glass of table beer, sugar, &c. with or without a tea-spoonful of brandy.

    Cold Caudle. Boil a quart of spring-water; when cold, add the yolk of an egg, the juice of a small lemon, six spoonfuls of sweet wine, sugar to your taste, and syrup of lemons one ounce.

    A Flour Caudle. Into five large spoonfuls of the purest water rub smooth one desert-spoonful of fine flour. Set over the fire five spoonfuls of new milk, and put two bits of sugar into it; the moment it boils, pour into it the flour and water; and stir it over a slow fire twenty minutes. It is a nourishing and gently astringent food. This is an excellent food for babies who have weak bowels.

    Rice Caudle. When the water boils, pour into it some grated rice mixed with a little cold water; when of a proper consistence, add sugar, lemon-peel, and cinnamon, and a glass of brandy to a quart. Boil all smooth.

    Another.--Soak some Carolina rice in water an hour, strain it, and put two spoonfuls of the rice into a pint and a quarter of milk; simmer till it will pulp through a sieve, then put the pulp and milk into the sauce-pan,

    View page [283] with a bruised clove and a bit of white sugar. Simmer ten minutes; if too thick, add a spoonful or two of milk, and serve with thin toast.

    To mull Wine. Boil some spice in a little water till the flavour is gained, then add an equal quantity of port, some sugar and nutmeg; boil together, and serve with toast.

    Another way.--Boil a bit of cinnamon and some grated nutmeg a few minutes, in a large tea-cupful of water; then pour to it a pint of port wine, and add sugar to your taste: heat it up and it will be ready.

    Or it may be made of good British wine.

    To make Coffee. Put two ounces of fresh ground coffee, of the best quality, into a coffee-pot, and pour eight coffee-cups of boiling water on it; let it boil six minutes, pour out a cupful two or three times, and return it again; then put two or three isinglass-chips into it, and pour one large spoonful of boiling water on it; boil it five minutes more, and set the pot by the fire to keep hot for ten minutes, and you will have coffee of a beautiful clearness.

    Fine cream should always be served with coffee, and either pounded sugar-candy, or fine Lisbon sugar. If for foreigners, or those who like it extremely strong, make only eight dishes from three ounces. If not fresh roasted, lay it before a fire until perfectly hot and dry; or you may put the smallest bit of fresh butter into a preserving pan of a small size, and, when hot, throw the coffee in it, and toss it about until it be freshened, letting it be cold before ground.

    Coffee Milk. Boil a desert-spoonful of ground coffee, in nearly a pint of milk, a quarter of an hour; then put into it a shaving or two of isinglass, and clear it; let it boil a few minutes, and set in on the side of the fire to grow fine.

    View page [284]

    This is a very fine breakfast; it should be sweetened with real Lisbon sugar of a good quality.

    Chocolate. Those who use much of this article, will find the following mode of preparing it both useful and economical:

    Cut a cake of chocolate in very small bits; put a pint of water into the pot, and, when it boils, put in the above; mill it off the fire until quite melted, then on a gentle fire till it boil; pour it into a basin, and it will keep in a cool place eight or ten days, or more. When wanted, put a spoonful or two into milk, boil it with sugar, and mill it well.

    This, if not made thick, is a very good breakfast or supper.

    Patent Cocoa Is a light wholesome breakfast.

    Saloop. Boil a little water, wine, lemon-peel, and sugar, together; then mix with a small quantity of the powder, previously rubbed smooth, with a little cold water; stir it all together, and boil it a few minutes.

    Milk Porridge. Make a fine gruel of half-grits, long boiled; strain off; either add cold milk, or warm with milk, as may be approved. Serve with toast.

    French Milk Porridge. Stir some oatmeal and water together, let it stand to be clear, and pour off the latter; pour fresh upon it, stir it well, let it stand till next day; strain through a fine sieve, and boil the water, adding milk while doing. The proportion of water must be small.

    This is much ordered, with toast for the breakfast of weak persons, abroad.

    Ground-rice Milk. Boil one spoonful of ground-rice, rubbed down smooth, with three half pints of milk, a bit of cinnamon,

    View page [285] lemon-peel, and nutmeg. Sweeten when nearly done.

    Sago. To prevent the earthy taste, soak it in cold water an hour; pour that off, and wash it well; then add more and simmer gently till the berries are clear, with lemon-peel and spice, if approved. Add wine and sugar, and boil all up together.

    Sago Milk. Cleanse as above, and boil it slowly and wholly with new milk. It swells so much, that a small quantity will be sufficient for a quart, and when done it will be diminished to about a pint. It requires no sugar or flavouring.

    Asses' Milk Far surpasses any imitation of it that can be made. It should be milked into a glass that is kept warm by being in a basin of hot water.

    The fixed air that it contains gives some people a pain in the stomach. At first a tea-spoonful of rum may be taken with it, but should only be put in the moment it is to be swallowed.

    Artificial Asses' Milk. Boil together a quart of water, a quart of new milk, an ounce of white sugar-candy, half an ounce of eringo-root, and half an ounce of conserve of roses, till half be wasted.

    This is astringent; therefore proportion the closes to the effect, and the quantity to what will be used while sweet.

    Another.--Mix two spoonfuls of boiling water, two of milk, and an egg well beaten; sweeten with pounded white sugar-candy. This may be taken twice or thrice a day.

    Another.--Boil two ounces of hartshorn-shavings, two ounces of pearl-barley, two ounces of candied eringo-root, and one dozen of snails that have been bruised, in two quarts of water, to one. Mix with an equal quantity of new milk, when taken, twice a day.

    View page [286]

    Water Gruel. Put a large spoonful of oatmeal by degrees into a pint of water, and when smooth boil it.

    Another way.--Rub smooth a large spoonful of oatmeal, with two of water, and pour it into a pint of water boiling on the fire; stir it well, and boil it quick; but take care it does not boil over. In a quarter of an hour strain it off; and add salt and a bit of butter when eaten. Stir until the butter be incorporated.

    Barley Gruel. Wash four ounces of pearl-barley, boil it in two quarts of water and a stick of cinnamon, till reduced to a quart; strain and return it into the sauce-pan with sugar, and three-quarters of a pint of port-wine. Heat up, and use as wanted.

    A very agreeable Drink. Into a tumbler of fresh cold water, pour a table spoonful of capillaire, and the same of good vinegar.

    Tamarinds, currants fresh or in jelly, or scalded currants or cranberries, make excellent drinks; with a little sugar, or not, as may be agreeable.

    A refreshing Drink in a Fever.

    Put a little tea-sage, two sprigs of balm, and a little wood-sorrel, into a stone jug, having first washed and dried them; peel thin a small lemon, and clear from the white; slice it, and put a bit of the peel in, then pour in three pints of boiling water, sweeten, and cover it close.

    Another Drink. --Wash extremely well an ounce of pearl-barley; shift it twice, then put to it three pints of water, an ounce of sweet almonds beaten fine, and a bit of lemon-peel; boil till you have a smooth liquor, then put in a little syrup of lemons and capillaire.

    Another.--Boil three pints of water with an ounce and a half of tamarinds, three ounces of currants, and two ounces of stoned raisins, till near a third be consumed. Strain it on a bit of lemon-peel, which remove in an hour, as it gives a bitter taste if left long.

    View page [287]

    A most pleasant Drink. Put a tea-cupful of cranberries into a cup of water and mash them. In the mean time boil two quarts of water with one large spoonful of oatmeal and a bit of lemon-peel; then add the cranberries, and as much fine Lisbon sugar as shall leave a smart flavour of the fruit; and a quarter of a pint of sherry, or less, as may be proper; boil all for half an hour, and strain off.

    Soft and fine Draught for those who are weak and have a Cough. Beat a fresh laid egg, and mix it with a quarter of a pint of new milk warmed, a large spoonful of capillaire, the same of rose-water, and a little nutmeg scraped. Don't warm it after the egg is put in. Take it the first and last thing.

    Toast and Water. Toast slowly a thin piece of bread till extremely brown and hard, but not the least black; then plunge it into a jug of cold water, and cover it over an hour before used. This is of particular use in weak bowels. It should be of a fine brown colour before drinking it.

    Barley Water. Wash a handful of common barley, then simmer it gently in three pints of water with a bit of lemon-peel.

    This is less apt to nauseate than pearl-barley; but the other is a very pleasant drink.

    Another way.--Boil an ounce of pearl-barley a few minutes to cleanse, then put on it a quart of water, simmer an hour; when half done, put into it a bit of fresh lemon-peel, and one bit of sugar. If likely to be too thick, you may put another quarter of a pint of water. Lemon-juice may be added if chosen.

    Lemon-water, a delightful drink. Put two slices of lemon thinly pared into a tea-pot, a little bit of the peel, and a bit of sugar, or a large spoonful of capillaire; pour in a pint of boiling water, and stop it close two hours.

    View page [288]

    Apple Water. Cut two large apples in slices, and pour a quart of boiling water on them; or on roasted apples; strain in two or three hours, and sweeten lightly.

    Raspberry Vinegar water. (See page 230.) This is one of the most delightful drinks that can be made.

    Whey. That of cheese is a very wholesome drink, especially when the cows are in fresh herbage.

    White-wine Whey. Put half a pint of new milk on the fire; the moment it boils up, pour in as much sound raisin wine as will completely turn it, and it looks clear; let it boil up, then set the sauce-pan aside till the curd subsides, and do not stir it. Pour the whey off, and add to it half a pint of boiling water, and a bit of white sugar. Thus you will have a whey perfectly cleared of milky particles, and as weak as you choose to make it.

    Vinegar and Lemon Wheys. Pour into boiling milk as much vinegar or lemon-juice as will make a small quantity quite clear, dilute with hot water to an agreeable smart acid, and put a bit or two of sugar. This is less heating than if made of wine; and if only to excite perspiration, answers as well.

    Buttermilk, with Bread or without. It is most wholesome when sour, as being less likely to be heavy; but most agreeable when made of sweet cream.

    Dr. Boerhaave's sweet Buttermilk. Take the milk from the cow into a small churn, of about six shillings price; in about ten minutes begin churning, and continue till the flakes of butter swim about pretty thick, and the milk is discharged of all the greasy particles, and appears thin and blue. Strain it through it sieve, and drink it as frequently as possible.

    View page [289]

    It should form the whole of the patient's drink and the food should be biscuits and rusks, in every way and sort; ripe and dried fruits of various kinds, when a decline is apprehended.

    Baked and dried fruits, raisins in particular, make excellent suppers for invalids with biscuits, or common cake.

    Orgeat. Beat two ounces of almonds with a tea-spoonful of orange-flower water, and a bitter almond or two; then pour a quart of milk and water to the paste. Sweeten with sugar, or capillaire. This is a fine drink for those who have a tender chest; and in the gout it is highly useful, and, with the addition of half an ounce of gum arabic, has been found to allay the painfulness of the attendant heat. Half a glass of brandy may be added if thought too cooling in the latter complaints, and the glass of orgeat may be put into a basin of warm water.

    Another orgeat, for company, is in page 229.

    Orangeade, or Lemonade. Squeeze the juice; pour boiling water on a little of the peel, and cover close. Boil water and sugar to a thin syrup, and skim it. When all are cold, mix the juice, the infusion, and the syrup, with as much more water as will make a rich sherbet; strain through a jelly-bag. Or squeeze the juice, and strain it, and add water and capillaire.

    Egg Wine. Beat an egg, mix with it a spoonful of cold water; set on the fire a glass of white wine, half a glass of water, sugar, and nutmeg. When it boils, pour a little of it to the egg by degrees, till the whole be in, stirring it well; then return the whole into the sauce-pan, put it on a gentle fire, stir it one way for not more than a minute; for if it boil, or the egg be stale, it will curdle. Serve with toast.

    Egg wine may be made as above, without warming the egg, and it is then lighter on the stomach, though not so pleasant to the taste.

    View page [290] > COOKERY FOR THE POOR. General Remarks and Hints.

    I promised a few hints, to enable every family to assist the poor of their neighbourhood at a very trivial expense; and these may be varied or amended at the discretion of the mistress.

    Where cows are kept, a jug of skimmed milk is a valuable present, and a very common one.

    When the oven is hot, a large pudding may be baked, and given to a sick or young family; and thus made, the trouble is little:--Into a deep coarse pan put half a pound of rice, four ounces of coarse sugar or treacle, two quarts of milk, and two ounces of dripping; set it cold into the oven. It will take a good while, but be an excellent solid food.

    A very good meal may be bestowed in a thing called brewis, which is thus made:--Cut a very thick upper crust of bread, and put it into the pot where salt beef is boiling and near ready; it will attract some of the fat, and, when swelled out, will be no unpalatable dish to those who rarely taste meat.

    A baked Soup. Put a pound of any kind of meat cut in slices; two onions, two carrots, ditto; two ounces of rice, a pint of split peas, or whole ones if previously soaked, pepper and salt, into an earthen jug or pan, and pour one gallon of water. Cover it very close, and bake it with the bread.

    The cook should be charged to save the boiling of every piece of meat, ham, tongue, &c. however salt: as it is easy to use only a part of that, and the rest of freshwater, and, by the addition of more vegetables, the bones of the meat used in the family, the pieces of meat that come from table on the plates, and rice, Scotch barley, or oatmeal, there will be some gallons of nutritious soup two or three times a week. The bits of meat should be only warmed in the soup, and remain whole; the bones, &c. boiled till they yield their nourishment.
    Careful...the older I get, the less "life sentence" is a deterrent.

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    page [291] If the things are ready to put in the boiler as soon as the meat is served, it will save lighting fire, and second cooking.

    Take turnips, carrots, leeks, potatoes, the outer leaves of lettuce, celery, or any sort of vegetable that is at hand; cut them small, and throw in with the thick part of peas, after they have been pulped for soup, and grits, or coarse oatmeal, which have been used for gruel.

    Should the soup be poor of meat, the long boiling of the hones, and different vegetables, will afford better nourishment than the laborious poor can obtain; especially as they are rarely tolerable cooks, and have not fuel to do justice to what they buy. But in every family there is some superfluity; and if it be prepared with cleanliness and care, the benefit will be very great to the receiver, and the satisfaction no less to the giver.

    I found, in the time of scarcity, ten or fifteen gallons of soup could be dealt out weekly, at an expense not worth mentioning, though the vegetables were bought. If in the villages about London, abounding with opulent families, the quantity of ten gallons were made in ten gentlemen's houses, there would be a hundred gallons of wholesome agreeable food given weekly for the supply of forty poor families, at the rate of two gallons and a half each.

    What a relief to the labouring husband, instead of bread and cheese, to have a warm comfortable meal! To the sick, aged, and infant branches, how important an advantage! nor less to the industrious mother, whose forbearance from the necessary quantity of food, that others may have a larger share, frequently reduces that strength upon which the welfare of her family essentially depends.

    It very rarely happens that servants object to seconding the kindness of their superiors to the poor; but should the cook in any family think the adoption of this plan too troublesome, a gratuity at the end of the winter might repay her, if the love of her fellow-creatures failed of doing it a hundred fold. Did she readily enter into

    View page [292] it, she would never wash away, as useless, the peas or grits of which soup or gruel had been made; broken potatoes, the green heads of celery, the necks and feet of fowls, and particularly the shanks of mutton, and various other articles which in preparing dinner for the family are thrown aside.

    Fish affords great nourishment, and that not by the part eaten only, but the bones, heads, and fins, which contain an isinglass. When the fish is served, let the cook put by some of the water, and stew in it the above; as likewise add the gravy that is in the dish, until she obtain all the goodness. If to be eaten by itself, when it makes a delightful broth, she should add a very small bit of onion, some pepper, and a little rice-flour rubbed down smooth with it.

    But strained, it makes a delicious improvement to the meat-soup, particularly for the sick; and when such are to be supplied, the milder parts of the spare bones and meat should be used for them, with little, if any, of the liquor of the salt meats.

    The fat should not be taken off the broth or soup, as the poor like it, and are nourished by it.

    An excellent Soup for the weakly.

    Put two cow-heels, and a breast of mutton into a large pan, with four ounces of rice, one onion, twenty Jamaica peppers, and twenty black, a turnip, a carrot, and four gallons of water; cover with brown paper, and bake six hours.

    Sago. Put a tea-cupful of sago into a quart of water, and a bit of lemon-peel; when thickened, grate some ginger, and add half a pint of raisin wine, brown sugar, and two spoonfuls of Geneva; boil all up together.

    It is a most supporting thing for those whom disease has left very feeble.

    Caudle for the Sick and Lying-in. Set three quarts of water on the fire; mix smooth as much oatmeal as will thicken the whole, with a pint of

    View page [293] cold water: when boiling, pour the latter in, and twenty Jamaica peppers in fine powder; boil to a good middling thickness; then add sugar, half a pint of well-fermented table-beer, and a glass of gin. Boil all.

    This mess twice, and once or twice of broth, will be of incalculable service.

    There is not a better occasion for charitable commiseration than when a person is sick. A bit of meat or pudding sent unexpectedly has often been the means of recalling long-lost appetite.

    Nor are the indigent alone the grateful receivers; for in the highest houses a real good sick-cook is rarely met with; and many who possess all the goods of fortune, have attributed the first return of health to an appetite excited by good kitchen-physic, as it is called.

    > PART XIII. > VARIOUS RECEIPTS, AND DIRECTIONS TO SERVANTS. > VARIOUS RECEIPTS,

    To make soft Pomatum. Beat half a pound of unsalted fresh lard in common water; then soak and beat it in two rose-waters, drain it, and beat it with two spoonfuls of brandy; let it drain from this; add to it some essence of lemon, and keep it in small pots.

    Another way.--Soak half a pound of clear beef-marrow, and a pound of unsalted fresh lard, in water two or three days, changing and beating it every day. Put it into a sieve; and when dry, into a jar, and the jar into a sauce-pan of water. When melted, pour it into a basin, and beat it with two spoonfuls of brandy: drain off the brandy, and then add essence of lemon, bergamot, or any other scent that is liked.

    View page [294]

    Hard Pomatum. Prepare equal quantities of beef-marrow and mutton-suet as before, vising the brandy to preserve it, and adding the scent; then pour it into moulds, or, if you have none, into phials of the size you choose the rolls to be of. When cold, break the bottles, clear away the glass carefully, and put paper round the rolls.

    Pomade Divine. Clear a pound and a half of beef-marrow from the strings and bone, put it into an earthen pan, or vessel of water fresh from the spring, and change the water night and morning for ten days; then steep it in rose-water twenty-four hours, and drain it in a cloth till quite dry. Take an ounce of each of the following articles, namely, storax, gum-benjamin, odoriferous cypress-powder, or of Florence; half an ounce of cinnamon, two drams of cloves, and two drams of nutmeg, all finely powdered; mix them, with the marrow above prepared; then put all the ingredients into a pewter pot, that holds three pints; make a paste of white of egg and Hour, and lay it upon a piece of rag. Over that must be another piece of linen to cover the top of the pot very close, that none of the steam may evaporate. Put the pot into a large copper pot, with water, observing to keep it steady, that it may not reach to the covering of the pot that holds the marrow. As the water shrinks, add more, boiling hot; for it must boil four hours without ceasing a moment. Strain the ointment through a linen cloth into small pots, and, when cold, cover them. Don't touch it with any thing but silver. It will keep many years.

    A fine pomatum may be made by putting half a pound of fresh marrow, prepared as above, and two ounces of hog's-lard, on the ingredients; and then observing the same process as above.

    Pot Pourri Put into a large China jar the following ingredients in layers, with bay-salt strewed between the layers, two pecks of damask roses, part in buds and part blown;

    View page [295] violets, orange-flowers, and jasmine, a handful of each; orris-root sliced, benjamin and storax, two ounces of each; a quarter of an ounce of musk; a quarter of a pound of angelica-root sliced; a quart of the red parts of clove-gillyflowers; two handfuls of lavender-flowers-half a handful of rosemary-flowers; bay and laurel leaves' half a handful of each; three Seville oranges, stuck as full of cloves as possible, dried in a cool oven, and pounded; half a handful of knotted marjoram; and two handfuls of balm of Gilead dried. Cover all quite close. When the pot is uncovered the perfume is very fine.

    A quicker sort of Sweet Pot. Take three handfuls of orange-flowers, three of clove-gillyflowers, three of damask roses, one of knotted marjoram, one of lemon-thyme, six bay-leaves, a handful of rosemary, one of myrtle, half one of mint, one of lavender, the rind of a lemon, and a quarter of an ounce of cloves. Chop all; and put them in layers, with pounded bay-salt between, up to the top of the jar.

    If all the ingredients cannot be got at once, put them in as you get them; always throwing in salt with every new article.

    To make Wash-Balls. Shave thin two pounds of new white soap into about a tea-cupful of rose-water; then pour as much boiling water on as will soften it. Put into a brass pan a pint of sweet oil, fourpenny-worth of oil of almonds, half a pound of spermaceti, and set all over the lire till dissolved; then add the soap, and half an ounce of camphor that has first been reduced to powder by nibbing it in a mortar with a few drops of spirit of wine, or lavender-water, or any other scent. Boil ten minutes; then pour it into a basin, and stir till it is quite thick enough to roll up info hard balls, which must then be done as soon as possible. If essence is used, stir it in quick after it is taken off the fire, that the flavour may not fly off.

    View page [296]

    Paste for Chopped Hands, and which will preserve them smooth by constant use. Mix a quarter of a pound of unsalted hog's lard, which has been washed in common and then rose-water, with the yolks of two new-laid eggs, and a large spoonful of honey. Add as much line oatmeal, or almond-paste, as will work into a paste.

    For chopped Lips. Put a quarter of an ounce of benjamin, storax, and spermaceti, twopenny-worth of alkanet root, a large juicy apple chopped, a bunch of black grapes bruised, a quarter of a pound of unsalted butter, and two ounces of bees-wax, into a new tin sauce-pan. Simmer gently till the wax, &c. are dissolved, and then strain it through a linen. When cold, melt it again, and pour it into small pots or boxes; or if to make cakes, use the bottoms of tea-cups.

    Hungary Water. To one pint of highly rectified spirit of wine, put an ounce of oil of rosemary, and two drams of essence of ambergris; shake the bottle well several times, then let the cork remain out twenty-four hours. After a month, during which time shake it daily, put the water into small bottles.

    Honey Water. Take a pint of spirit as above, and three drams of essence of ambergris; shake them well daily.

    Lavender Water. Take a pint of spirit as above, essential oil of lavender one ounce, essence of ambergris two drams; put all into a quart bottle, and shake it extremely well.

    An excellent Water to prevent Hair from falling off, and to thicken it. Put four pounds of unadulterated honey into a still, with twelve handfuls of the tendrils of vines, and the same quantity of rosemary-tops. Distil as cool and as slowly as possible. The liquor may be allowed to drop till it begins to taste sour.

    View page [297]

    Black Paper for Drawing Patterns. Mix and smooth lamp-black and sweet oil; with a bit of flannel, cover a sheet or two of large writing paper with this mixture; then dab the paper dry with a bit of fine linen, and keep it by for using in the following manner:

    Put the black side on another sheet of paper, and fasten the corners together with a small pin. Lay on the back of the black paper the pattern to be drawn, and go over it with the point of a steel pencil: the black paper will then leave the impression of the pattern on the under sheet, on which you must now draw it with ink.

    If you draw patterns on cloth, or muslin, do it with a pen dipped in a bit of stone blue, a bit of sugar, and a little water mixed smooth in a tea-cup, in which it will be always ready for use; if fresh, wet to a due consistence as wanted.

    Black Ink. Take a gallon of rain or soft water, and three quarters of a pound of blue galls bruised; infuse them three weeks, stirring daily. Then add four ounces of green copperas, four ounces of logwood-chips, six ounces of gum arabic, and a wine-glassful of brandy.

    Another way.--The ink-powder sold in Shoe-lane is one of the best preparations in this useful article. Directions are given with it how to mix it; in addition to which, a large cup of sweet wort to two papers of the powder, gives it the brightness of the japan ink. If a packet of six papers is bought together, it costs only eighteenpence, and that quantity will last a long time.

    To cement broken China. Beat lime into the most impalpable powder, sift it through fine muslin: then tie some into a thin muslin; put on the edges of the broken china some white of egg, then dust some lime quickly on the same, and unite them exactly.

    An excellent Stucco, which will adhere to Wood-work. Take a bushel of the best stone-lime, a pound of yellow oker, and a quarter of a pound of brown umber, all

    View page [293] in fine powder. Mix them with a sufficient quantity of hot (but not boiling) water, to a proper thickness; and lay it on with a whitewashed brush, which should be new. If the wall be quite smooth, one or two coats will do; but each must be dry before the next is put on The month of March is the best season for doing this.

    Mason's Washes for Stucco. Blue.--To four pounds of blue vitriol, and a pound of the best whiting, put a gallon of water, in an iron of brass pot. Let it boil an hour, stirring it all the time. Then pour it into an earthen pan; and set it by for a day or two, till the colour is settled. Pour off the water, and mix the colour with whitewasher's size. Wash the walls three or four times, according as is necessary.

    Yellow.--Dissolve in soft water over the five equal quantities separately of umber, bright oker, and blue black. Then put it into as much whitewash as you think sufficient for the work, some of each, and stir it all together. If either cast predominates, add more of the others till you have the proper tint.

    The most beautiful whitewash is made by mixing the lime and size with skimmed milk instead of water.

    Roman Cement or Mortar, for outside plaistering or brickwork. This will resist all weather; and may be used to great advantage to line reservoirs, as no water can penetrate it.

    Take eighty-four pounds of drift-sand, twelve pounds of unslacked lime, and four pounds of the poorest cheese grated through an iron grater. When well mixed, add enough hot (but not boiling) water to make into a proper consistence for plaistering, such a quantity of the above as is wanted. It requires very good and quick working. One hod of this mortar will go a great way, as it is to be laid on in a thin smooth coat, without the least space being left uncovered. The wall or lath-work should be covered first with hair-and-lime mortar, and well dried. This was used by the ancients and is now

    View page [299] adopted among us. The Suffolk cheese does better than any other of this country.

    To take Stains of any kind out of Linen.

    Stains caused by Acids. --Wet the part and lay on it some salt of wormwood. Then rub it without diluting it with more water.

    Another.--Let the cloth imbibe a little water without dipping, and hold the part over a lighted match at a due distance. The spots will be removed by the sulphureous gas.

    Another way.--Tie up in the stained part some pearl-ash; then scrape some soap into cold soft water to make a lather, and boil the linen till the stain disappears.

    Stains of Wine, Fruit, &c. after they have been long in the Linen. --Rub the part on each side with yellow soap. Then lay on a mixture of starch in cold water very thick; rub it well in, and expose the linen to the sun and air till the stain comes out. If not removed in three or four days, rub that off, and renew the process. When dry it may be sprinkled with a little water.

    Many other Stains may be taken out by dipping the linen in sour butter-milk, and drying in a hot sun. Then wash it in cold water, and dry it, two or three times a day.

    Iron-moulds should be wetted; then laid on a hot water-plate, and a little essential salt of lemons put on the part. If the linen becomes dry, wet it and renew the process; observing that the plate is kept boiling hot. Much of the powder sold under the name of salt of lemons is a spurious preparation; and therefore it is necessary to dip the linen in a good deal of water, and wash it as soon as the stain is removed, to prevent the part from being worn into holes by the acid.

    To take out Mildew. --Mix soft soap with starch powdered, half as much salt, and the juice of a lemon; lay it on the part on both sides with a painter's brush. Let it lie on the grass day and night till the stain comes out.

    View page [300]

    To make Flannels keep their colour, and not shrink. Put them into a pail, and pour boiling water on, letting them lie till cold, the first time of washing.

    To preserve Furs and Woollen from Moths. Let the former be occasionally combed while in use, and the latter be brushed and shaken. When not wanted, dry them first, let them be cool, then mix among them bitter apples from the apothecary's, in small muslin bags, sewing them in several folds of linen, carefully turned in at the edges, and keep from damp.

    To dye the linings of Furniture, &c. Buff or Salmon-colour, according to the depth of the hue.--Rub down on a pewter plate twopenny-worth of Spanish arnatto, and then boil it in a pail of water a quarter of an hour. Put into it two ounces of pot-ash, stir it round, and instantly put in the lining; stir it about all the time it is boiling, which must be five or six minutes; then put it into cold pump water, and hang the articles up singly without wringing. When almost dry, fold and mangle it.

    Pink.--The calico must be washed extremely clean and be dry. Then boil it in two gallons of soft water, and four ounces of alum; take it out, and dry in the air. In the mean time boil in the alum-water two handfuls of wheat-bran till quite slippery, and then strain it. Take two scruples of cochineal, and two ounces of argall finely pounded and sifted; mix with it the liquor by little at a time. Then put into the liquor the calico; and boil till it is almost wasted, moving it about. Take out the calico, and wash it in chamberlye first, and in cold water after: then rinse it in water-starch strained, and dry it quick without hanging it in folds. Mangle it very highly, unless you have it callendered, which is best.

    Blue.--Let the calico be washed clean and dried; then mix some of Scot's liquid blue in as much water as will be sufficient to cover the things to be dyed, and put some starch to it to give a light stiffness. Dry a bit to

    View page [301] see whether the colour is deep enough; then set the linen, &c. into it, and wash it; then dry the articles singly, and mangle or callender them.

    To dye Gloves to look like York tan or Limerick, according to the deepness of the dye.

    Put some saffron into a pint of soft water boiling hot, and let it infuse all night; next morning wet the leather over with a brush. The tops should be sewn close to prevent the colour from getting in.

    To dye White Gloves a beautiful Purple. Boil four ounces of logwood, and two ounces of roche alum, in three pints of soft water till half wasted. Let it stand to be cold, after straining. Let the gloves be nicely mended; then with a brush do over them, and when dry repeat it. Twice is sufficient, unless the colour is to be very dark. When dry, rub off the loose dye with a coarse cloth. Beat up the white of an egg, and with a spunge rub it over the leather. The dye will stain the hands, but wetting them with vinegar will take it off, before they are washed.

    A Liquor to wash Old Deeds, &c. on Paper or Parchment when the writing is obliterated, or when sunk, to make it legible. Take five or six galls, bruise them, and put them into a pint of strong white wine; let it stand in the sun two days. Then dip a brush into the wine, and wash the part of the writing which is sunk; and by the colour you will see whether it is strong enough of the galls.

    To prevent the Rot in Sheep. Keep them in the pens till the dew is off the grass.

    To prevent green Hay from firing. Stuff a sack as full of straw or hay as possible; tie the mouth with a cord; and make the rick round the sack, drawing it up as the rick advances in height, and quite out when finished. The funnel thus left in the centre preserves it.

    View page [302]

    To preserve a Granary from Insects and Weasels. Make the floor of Lombardy poplars.

    To destroy Crickets.

    Put Scotch snuff upon the holes where they come out.

    > DIRECTIONS TO SERVANTS.

    To clean Calico Furniture when taken down for the Summer. Shake off the loose dust, then lightly brush with a small long-haired furniture brush; after which wipe it closely with clean flannels, and rub it with dry bread.

    If properly done, the curtains will look nearly as well as at first, and if the colour be not light, they will not require washing for years.

    Fold in large parcels, and put carefully by.

    While the furniture remains up, it should be preserved from the sun and air as much as possible, which injure delicate colours; and the dust may be blown off with bellows.

    By the above mode curtains may be kept clean, even to use with the linings newly dipped.

    To clean Plate. Boil an ounce of prepared hartshorn-powder in a quart of water; while on the fire, put into it as much plate as the vessel will hold; let it boil a little, then take it out, drain it over the sauce-pan, and dry it before the fire. Put in more, and serve the same, till you have done. Then put into the water some clean linen rags till all be soaked up. When dry, they will serve to clean the plate, and are the very best things to clean the brass locks and finger-plates of doors. When the plate is quite dry, it must be rubbed bright with leather. This is a very nice mode. In many plate-powders there is a mixture of quicksilver, which is very injurious; and, among other disadvantages, it makes silver so brittle, that from a fall it will break.

    To clean Looking-glasses. Remove the fly-stains, and other soil, by a damp rag; then polish with woollen cloth and powder blue.

    View page [303]

    To preserve Gilding, and clean it. It is not possible to prevent flies from staining the gilding without covering it; before which, blow off the light dust, and pass a feather or clean brush over it; then with, stripes of paper cover the frames of your glasses, and don't remove it till the flies are gone.

    Linen takes off the gilding, and deadens its brightness; it should therefore never be used for wiping it.

    Some means should be used to destroy the flies, as they injure furniture of every kind, and the paper likewise. Bottles hung about with sugar and vinegar, or beer, will attract them; or fly-water put into little shells placed about the room, but out of the reach of children.

    To clean Paint. Never use a cloth, but take off the dust with a little long-haired brush, after blowing off the loose parts with the bellows. With care, paint will look well for a length of time. When soiled, dip a sponge or a bit of flannel into soda and water, wash it off quickly, and dry immediately, or the strength of the soda will eat off the colour.

    When wainscot requires scouring, it should be done from the top downwards, and the soda be prevented from running on the unclean part as much as possible, or marks will be made which will appear after the whole is finished. One person should dry with old linen as fast as the other has scoured off the dirt and washed the soda off.

    To clean Paper Hangings. First blow off the dust with the bellows. Divide a white loaf of eight days old into eight parts. Take the crust into your hand, and beginning at the top of the paper, wipe it downwards in the lightest manner with the crumb. Don't cross nor go upwards. The dirt of the paper and the crumbs will fall together. Observe, you must not wipe above half a yard at a stroke, and after doing all the upper part, go round again, beginning a little above where you left off. If you don't do it extremely lightly, you will make the dirt adhere to the paper.

    It will look like new if properly done.

    View page [304]

    To give a Gloss to fine Oak-wainscot. If greasy, it must be washed with warm beer; then boil two quarts of strong beer, a bit of bee's wax as large as a walnut, and a large spoonful of sugar; wet it all over with a large brush, and when dry rub it till bright.

    To give a fine Colour to Mahogany. Let the tables be washed perfectly clean with vinegar, having first taken out any ink stains there may be with spirit of salt; but it must be used with the greatest care, and only touch the part affected, and be instantly washed off. Use the following liquid:--Into a pint of cold-drawn linseed oil, put four pennyworth of alkanet-root, and twopennyworth of rose-pink, in an earthen vessel; let it remain all night, then stirring well, rub some of it all over the tables with a linen rag; when it has lain some time, rub it bright with linen cloths.

    Eating-tables should be covered with mat, oil-cloth, or baize, to prevent staining, and be instantly rubbed when the dishes are taken off, while still warm.

    To take Ink out of Mahogany. Dilute half a tea-spoonful of oil of vitriol with a large spoonful of water, and touch the part with a feather; watch it, for if it stays too long it will leave a white mark. It is therefore better to rub it quick, and repeat if not quite removed.

    Floor-cloths Should be chosen that are painted on a fine cloth, that is well covered with the colour, and the flowers on which do not rise much above the ground, as they wear out first. The durability of the cloth will depend much on these two particulars, but more especially on the time it has been painted, and the goodness of the colours. If they have not been allowed sufficient space for becoming thoroughly hardened, a very little use will injure them; and as they are very expensive articles, care in preserving them is necessary. It answers to keep them some time before they are used, either hung up in a dry barn where they will have air, or laid down in a spare room.

    View page [305] When taken up for the winter, they should be rolled round a carpet roller, and observe not to crack the paint by turning the edges in too suddenly.

    Old carpets answer extremely well, painted and seasoned some months before laid down. If for passages, the width must be directed when they are sent to the manufactory, as they are cut before painting.

    To clean floor-cloths. Sweep, then wipe them with a flannel; and when all dust and spots are removed, rub with a waxed flannel, and then with a dry plain one; but use little wax, and rub only enough with the latter to give a little smoothness, or it may endanger falling.

    Washing now and then with milk after the above sweeping, and dry-rubbing them, give as beautiful a look, and they are less slippery.

    To dust Carpets and Floors. Sprinkle tea-leaves on them, then sweep carefully.

    The former should not be swept frequently with a whisk brush, as it wears them fast; only once a week, and the other times with the leaves and a hair brush.

    Fine carpets should be gently done with a hair hand-brush, such as for cloths, on the knees.

    To clean Carpets. Take up the carpet, let it be well beaten, then laid down, and brushed on both sides with a hand-brush; turn it the right side upwards, and scour it with ox-gall, and soap and water, very clean, and dry it with linen cloths. Then lay it on grass, or hang it up to dry.

    To give to Boards a beautiful appearance. After washing them very nicely clean with soda and warm water, and a brush, wash them with a very large sponge and clean water. Both times, observe to leave no spot untouched; and clean straight up and down, not crossing from board to board: then dry with clean cloths, rubbing hard up and down in the same way.

    The floors should not be often wetted, but very thoroughly when done; and once a week dry-rubbed with hot sand, and a heavy brush, the right way of the boards.

    View page [306]

    The sides of stairs or passages on which are carpets, or floor-cloth, should be washed with sponge instead of linen or flannel, and the edges will not be soiled. Different sponges should be kept for the two above uses; and those and the brushes should be well washed when done with, and kept in dry places.

    To extract Oil from Boards or Stone. Make a strong lye of pearl-ashes and soft water; and add as much unslacked lime as it will take up; stir it together, and then let it settle a few minutes; bottle it, and stop close; have ready some water to lower it as used, and scour the part with it. If the liquor should lie long on the boards, it will draw out the colour of them; therefore do it with care and expedition.

    To clean stone Stairs and Halls. Boil a pound of pipe-makers' clay with a quart of water, a quart of small beer, and put in a bit of stone-blue. Wash with this mixture, and when dry, rub the stones with flannel and a brush.

    To blacken the fronts of Stone Chimney-pieces. Mix oil-varnish with lamp-black, and a little spirit of turpentine to thin it to the consistence of paint. Wash the stone with soap and water very clean; then sponge it with clear water; and when perfectly dry, brush it over twice with this colour, letting it dry between the times. It looks extremely well. The lamp-black must be sifted first.

    To take Stains out of Marble. Mix unslacked lime, in finest powder, with the stronger soap-lye, pretty thick; and instantly, with a painter's brush, lay it on the whole of the marble. In two months time wash it off perfectly clean; then have ready a fine thick lather of soft soap, boiled in soft water; dip a brush in it, and scour the marble with powder, not as common cleaning. This will, by very good rubbing, give a beautiful polish. Clear off the soap, and finish with a smooth hard brush till the end be effected.

    To take Iron Stains out of Marble. An equal quantity of fresh spirit of vitriol and lemon-

    View page [307] juice being mixed in a bottle, shake it well; wet the spots, and in a few minutes rub with soft linen till they disappear.

    To preserve Irons from Rust. Melt fresh mutton-suet, smear over the iron with it while hot; then dust it well with unslacked lime pounded, and tied up in a muslin. Irons so prepared will keep many months. Use no oil for them at any time, except salad oil; there being water in all other.

    Fire-irons should be kept wrapt in baize, in a dry place, when not used.

    Another way.--Beat into three pounds of unsalted hogs' lard, two drams of camphor sliced thin, till it is dissolved; then take as much black lead as will make it of the colour of broken steel. Dip a rag into it, and rub it thick on the stove, &c. and the steel will never rust, even if wet. When it is to be used, the grease must be washed off with hot water, and the steel be dried before polishing.

    To take Rust out of Steel. Cover the steel with sweet oil well rubbed on it, and in forty-eight hours use unslacked lime finely powdered; and rub until all the rust disappears.

    To clean the back of the Grate, the inner Hearth, and the fronts of Cast Iron Stoves. Boil about a quarter of a pound of the best black lead, with a pint of small beer, and a bit of soap the size of a walnut. When that is melted, dip a painter's brush, and wet the grate, having first brushed off all the soot and dust; then take a hard brush, and rub it till of a beautiful brightness.

    Another way to clean Cast Iron, and black Hearths. Mix black lead and whites of eggs well beaten together; dip a painter's brush, and wet all over, then rub it bright with a hard brush.

    To take the Black of the bright Bars of polished Stoves in a few Minutes. Rub them well with some of the following mixture on a bit of broad cloth; when the dirt is removed, wipe them clean, and polish, with glass, not sand-paper.

    View page [308]

    The mixture. --Boil slowly one pound of soft soap in two quarts of water, to one. Of this jelly take three or four spoonfuls, and mix to a consistence with emery, No. 3.

    To clean Tin Covers, and Patent Pewter Porter Pots. Get the finest whiting, which is only sold in large cakes, the small being mixed with sand; mix a little of it powdered, with the least drop of sweet oil, and rub well, and wipe clean; then dust some dry whiting in a muslin bag; over, and rub bright with dry leather. The last is to prevent rust, which the cook must be careful to guard against by wiping dry, and putting by the fire when they come from the parlour; for if but once hung up without, the steam will rust the inside.

    To prevent the creaking of a Door. Rub a bit of soap on the hinges.

    A Strong Paste for Paper. To two large spoonfuls of fine flour, put as much pounded rosin as will lie on a shilling; mix with as much strong beer as will make it of a due consistence, and boil half an hour. Let it be cold before it is used.

    Fine Blacking for Shoes. Take four ounces of ivory-black, three ounces of the coarsest sugar, a table spoonful of sweet oil, and a pint of small beer; mix them gradually cold.

    View page [309] > BILLS OF FARE, FAMILY DINNERS, &c. > BILLS OF FARE, &c. List of various articles in season in different months. > JANUARY.

    Poultry.--Game: Pheasants. Partridges. Hares. Rabbits. Woodcocks. Snipes. Turkies. Capons. Pullets. Fowls. Chickens. Tame Pigeons.

    Fish.--Carp. Tench. Perch. Lampreys. Eels. Crayfish. Cod. Soles. Flounders. Plaice. Turbot. Thorn-back. Skate. Sturgeon. Smelts. Whitings. Lobsters. Crabs. Prawns. Oysters.

    Vegetables.--Cabbage. Savoys. Colewort. Sprouts. Brocoli. Leeks. Onions. Beet. Sorrel. Chervil. Endive. Spinach. Celery. Garlick. Scorzonera. Potatoes. Parsnips. Turnips. Brocoli, white and purple. Shalots. Lettuces. Cresses. Mustard. Rape. Salsafy. Herbs of all sorts; dry, and some green. Cucumbers, Asparagus, and Mushrooms, to be had though not in season.

    Fruit.--Apples. Pears. Nuts. Walnuts. Medlars. Grapes. > FEBRUARY AND MARCH.

    Meat, Fowls, and Game, as in January, with the addition of Ducklings and Chickens; which last are to be bought in London, most, if not all, the year, but very dear.

    Fish.--As the last two months; except that Cod is not thought so good from February to July, but may be bought.

    Vegetables.--The same as the former months, with the addition of Kidney-Beans.

    Fruit.--Apples. Pears. Forced Strawberries. > SECOND QUARTER; APRIL, MAY, AND JUNE.

    Meat.--Beef. Mutton. Veal. Lamb. Venison in June.

    Poultry.--Pullets. Fowls. Chickens. Ducklings. Pigeons. Rabbits. Leverets.

    View page [310]

    Fish.--Carp. Tench. Soles. Smelts. Eels. Trout. Turbot. Lobsters. Chub. Salmon. Herrings, Crayfish. Mackerel. Crabs. Prawns. Shrimps.

    Vegetables.--As before; and in May, early Potatoes. Peas. Radishes. Kidney-Beans. Carrots. Turnips. Early Cabbages. Cauliflowers. Asparagus. Artichokes. All sorts of Salads forced.

    Fruits.--In June; Strawberries. Cherries. Melons. Green Apricots. Currants and Gooseberries for Tarts.--In July, Cherries. Strawberries. Pears. Melons. Gooseberries. Currants. Apricots. Grapes. Nectarines; and some Peaches. But most of these are forced. > THIRD QUARTER.--JULY, AUGUST, AND SEPTEMBER.

    Meat as before.

    Poultry.--Pullets. Fowls. Chickens. Rabbits. Pigeons. Green Geese. Leverets. Turkey Poults. Two former months, Plovers. Wheatears. Geese in September.

    Fish.--Cod. Haddock. Flounders. Plaice. Skate. Thornback. Mullets. Pike. Carp. Eels. Shell-fish; except Oysters. Mackerel the first two months of the quarter, but not good in August.

    Partridge shooting begins the 1st of September; what is therefore used before, is poached.

    Vegetables.--Of all sorts, Beans, Peas, French-Beans, &c. &c.

    Fruit.--In July; Strawberries. Gooseberries. Pine-Apples. Plums, various. Cherries. Apricots. Raspberries. Melons. Currants. Damsons.

    In August and September. Peaches. Plums, Figs. Filberts. Mulberries. Cherries. Apples. Pears. Nectarines. Grapes. Latter months, Pines. Melons. Strawberries. Medlars and Quinces in the latter month. Morella Cherries. Damsons; and various Plums. > OCTOBER.

    Meat as before, and Doe-Venison.

    Poultry and Game.--Domestic fowls as in former quarter. Pheasants, from the 1st of October. Partridges.

    View page [311] Larks. Hares. Dotterels. The end of the month, Wild ducks. Teal. Snipes. Widgeon. Grouse.

    Fish.--Dories. Smelts. Pike. Peach. Holibets Brills Carp. Salmon-trout. Barbel. Gudgeons. Tench. Shell-fish.

    Vegetables.--As in January, French-Beans, last crops of Beans, &c.

    Fruit.--Peaches. Pears. Figs. Bullace. Grapes. Apples. Medlars. Damsons. Filberts. Walnuts, Nuts, Quinces. Services. Medlars. > NOVEMBER.

    Meat.--Beef. Mutton. Veal. Pork. House-Lamb. Doe-Venison. Poultry and Game as the last month.

    Fish as the last month.

    Vegetables.--Carrots. Turnips. Parsnips. Potatoes. Skirrets. Scorzonera. Onions. Leeks. Shalots. Cabbage. Savoys. Colewort. Spinach. Chard-Beets. Cardoons. Cresses. Endive. Celery. Lettuces. Salad. Herbs. Pot-herbs.

    Fruit.--Pears. Apples. Nuts. Walnuts. Bullace. Chesnuts. Medlars. Grapes. > DECEMBER.

    Meat.--Beef. Mutton. Veal. House-Lamb. Pork and Venison.

    Poultry and Game.--Geese. Turkeys. Pullets. Pigeons. Capons. Fowls. Chickens. Rabbits. Hares. Snipes. Wood-cocks. Larks. Pheasants. Partridges. Sea-fowls. Guinea-fouls. Wild-ducks. Teal. Widgeon. Dotterels. Dun-birds. Grouse.

    Fish.--Cod. Turbot. Holibets. Soles. Gurnets. Sturgeon. Carp. Gudgeons. Codlings. Eels. Dories. Shellfish.

    Vegetables.--As in the last month. Asparagus forced, &c.

    Fruit as the last, except Bullace.

    View page [312] > FAMILY DINNERS. > FIVE DISHES.

    Knuckle of Veal stewed with Rice.

    Apple-sauce.

    Bread-and-Butter

    Potatoes.

    Pudding.

    Loin of Pork roasted.

    Peas Soup.

    (Remove--boiled Fowl.)

    Oyster Sauce.

    Potatoes.

    Apple-pie.

    Brocoli.

    Roasted Beef.

    Benton Sauce.

    Pig Souse fried in Batter.

    (Remove for Yorkshire Pudding.)

    Potatoes.

    Peas Soup.

    Salad.

    Roast Veal.

    Hessian Ragout.

    Stewed Beet and Onions

    Hessian Soup,

    Potatoes.

    of the above.

    Leg of Lamb roasted.

    Beef Podovies.

    (Remove--Curd Puddings.)

    Mashed Potatoes grilled.

    Mutton Broth.

    Carrots and Turnips.

    Neck of Mutton.

    Broiled Haddocks stuffed.

    Potatoes.

    Light Suet Dumplings.

    Carrots and Greens.

    Round of Beef.

    Crimp Cod.

    Salad.

    Gooseberry Pudding.

    Jerusalem Artichokes.

    Leg of Mutton.

    View page [313]

    Spitchcock Eels.

    (Remove--Chine of Lamb in Cresses.)

    Potatoes.

    Damson Pudding.

    Stewed Carrots.

    Cold Beef.

    Scrag of Veal smothered'with Onions.

    (Remove--a Fruit Pie.)

    Mashed Potatoes trimmed with small slices of Bacon.

    Peas Soup.

    Brocoli.

    Hashed Hare.

    Half Calf's Head, grilled.

    (Remove--Pie or Pudding.)

    Tongue and Brains.

    Carrot Soup.

    Bacon, Greens round.

    Saddle of Mutton.

    Potatoes and Salad, at side table.

    Boiled neck of Mutton.

    Young Greens.

    Baked Plum Pudding.

    Turnips.

    Currie of dressed Meat in Casserole of Rice.

    Edgebone of Beef.

    Carrots.

    Vegetable Soup.

    Greens.

    Pulled Turkey or Fowl, Leg broiled.

    Boiled Fowls.

    (Remove--Snowballs.)

    Potatoes.

    Patties of dressed Meat.

    Greens, and mashed Turnips.

    Chine of Bacon Pork, boiled.

    View page [314]

    Salmon and fried Smelts.

    Macaroni Pudding.

    Stewed Celery

    Giblet Soup.

    Potatoes.

    Veal Patties.

    Roast Beef.

    Leg of Pork boiled.

    Peas Pudding.

    Bread Sauce.

    Onion Soup.

    Turnips and Potatoes.

    Plum-pudding, baked.

    Large Fowl, dressed as Turkey.

    Minced Veal, garnished with fried crumbs.

    Small Meat Pie.

    Hot Apple Pie, in change for Soup.

    Potatoes in a Form.

    Stewed Onions.

    Beans and Bacon.

    Saddle of Mutton.

    > FOUR AND FIVE.

    (FIRST COURSE.)

    Soup.

    Carrots.

    Mashed Turnips.

    Bouillie.

    (SECOND COURSE.)

    Fricassee of Sweetbreads.

    Mushrooms stewed.

    Lemon Pudding.

    Peas.

    Green Goose.

    (FIRST COURSE.)

    Mackerel broiled, with Herbs.

    Bacon.

    Butter.

    Greens and Carrots.

    Boiled Chickens

    View page [315]

    (SECOND COURSE.)

    Beef Cecils.

    Salad.

    Fruit Pie.

    Potatoes, in a shape.

    Fore-quarter of Lamb roasted.

    > SEVEN AND SEVEN.

    (FIRST COURSE.)

    Broiled Salmon.

    (Remove--Chine of Pork.)

    Stewed Spinach.

    Mince-Pies.

    Peas Soup.

    Oxford Dumplings.

    Pea Pudding.

    Fillet of Veal.

    (potatoes and mashed Turnips, on side table.)

    (SECOND COURSE.)

    Ragout of Palates.

    Orange Fool.

    Potted Beef.

    Curd Star with whip.

    Collared Eel.

    Stewed pears.

    Pheasant.

    (Bread-sauce, on side table.)

    (FIRST COURSE.)

    Cod's head and shoulders.

    (Remove--boiled Turkey.)

    Currie of Rabbit.

    Patties.

    Giblet Soup.

    Eel Pie.

    Boiled Neck of Mutton, 7 Bones.

    Small Leg of Pork.

    Four small Dishes of Vegetables may be put round the Soup, or two served at the side table.

    View page [316]

    (SECOND COURSE.)

    Fricandeau.

    Orange Pudding.

    Scraped Beef.

    Lemon Creams.

    Anchovy Toast.

    Tarts.

    Teal, or other wild Fowls.

    > SEVEN AND NINE.

    (FIRST COURSE.)

    Pepper Pot.

    Brocoli.

    Tongue braised.

    Hunter's Pudding.

    Chickens boiled.

    Celery, dished in a Pyramid.

    Saddle of Mutton.

    Greens and Potatoes on the side table.

    (SECOND COURSE.)

    Roasted Partridges.

    Almond Cheesecakes.

    Potted Cheese.

    Celery in White Sauce.

    Raspberry Cream.

    Cardoons stewed.

    Collared Beef.

    Lemon Pudding.

    Hare.

    > NINE AND SEVEN.

    (FIRST COURSE.)

    Stewed Carp.

    Chickens.

    Cheek of Bacon.

    Parsley Butter.

    Butter.

    Codsounds White.

    Epergne.

    Rabbits and Onions.

    Currant Jelly.

    Gravy.

    Stewed Pigeons.

    Cutlets Maintenon.

    Green Peas Soup.

    (Remove--Haunch Venison.)

    Vegetables on side table.

    View page [317]

    (SECOND COURSE.)

    Sweetbreads.

    Mushrooms stewed.

    Sauce Robart.

    Blamange in small forms.

    Trifle.

    Currant Tart with Custard.

    Bread Sauce.

    Stewed Cucumbers.

    Roasted Partridges.

    > NINE AND ELEVEN; AND A REMOVE.

    (FIRST COURSE.)

    Turbot.

    (Remove--Chickens.)

    Palates.

    Liver and Lemon Sauce.

    Lamb's Fry.

    French Pie.

    Carrot Soup.

    Tongue in Turnips.

    Veal Olives.

    Butter.

    Rabbit brown in Fricassee.

    Edgebone of Beef.

    Vegetables on side table.

    (SECOND COURSE.)

    Wild Fowl.

    Stewed Pippins.

    French Beans.

    Lobster in Fricassee Sauce.

    Scalloped Oysters.

    Solid Syllabub in a glass dish.

    Stewed Mushrooms.

    Cray-fish in Jelly.

    Peas.

    Apricot Tart, open cover.

    Goose.

    > Nine DISHES, TWO REMOVES, AND ELEVEN.

    (FIRST COURSE.)

    Fish.

    (Remote-Stewed Beef.)

    Oxford Dumplings.

    Fricandeau.

    Small Ham.

    White Soup.

    Turkey boiled, Oyster Sauce.

    Lamb Steaks round Potatoes.

    Lobster Patties.

    Fish.

    (Remove-Saddle of Mutton.)

    View page [318]

    (SECOND COURSE.)

    Sweetbreads larded.

    French Beans, in White Sauce.

    Orange Jelly.

    Prawns.

    Open Tart.

    Raspberry Cream.

    Sago Pudding.

    Lobster.

    Form.

    Stewed Mushrooms.

    Green Goose.

    (FIRST COURSE.)

    Fish.

    (Remove--Hashed Calf's Head.

    Rabbit & Onions.

    Sauce.

    Lamb's Fry.

    Macaroni Pudding.

    Transparent Soup.

    Beef-steak Pie.

    Veal Cutlets.

    Butter.

    Stewed Pigeons with Cabbage.

    Fish.

    (Remove--Sirloin of Beef.)

    (SECOND COURSE.)

    Chickens.

    Cheesecakes.

    Stewed Lobster.

    Raspberry Cream.

    Peas.

    Trifle.

    Asparagus.

    Lemon Cream.

    Macaroni.

    Apricot open Tart.

    Ducklings.

    > ELEVEN AND NINE.

    (FIRST COURSE.)

    Fish.

    (Remove--Ham Glazed.)

    Pigeons stewed.

    Sauce.

    Sweetbread grilled.

    Gravy Soup.

    Tongue.

    Beef-steak Pie.

    Butter.

    Boiled Mutton.

    Boiled Chickens.

    Fillet of Veal.

    View page [319]

    (SECOND COURSE.)

    Pheasant.

    Raspberry Tartlets.

    Bread-Sauce.

    Artichokes.

    Collared Eel.

    Plateau.

    Collared Beef.

    Stewed Celery.

    Gravy and Jelly for Hare.

    Stewed Pears.

    Hare.

    > ELEVEN AMD ELEVEN.

    (FIRST COURSE.)

    Stewed Beef.

    Oxford Puddings.

    White Soup.

    Veal Fricandeau.

    Ham braised.

    Turkey.

    Oyster-sauce.

    Lamb Steaks.

    Fish.

    Lobster Patties.

    Potatoes.

    Saddle of Mutton.

    Patties.

    (SECOND COURSE.)

    Sweetbreads.

    French Beans

    Orange Jelly.

    Prawns.

    White Sauce.

    Open Tartlet.

    Whipped Cream.

    Muffin Pudding.

    Anchovy.

    Wine Roll.

    Stewed Mushrooms.

    Toasts.

    Green Goose.

    > ELEVEN AND ELEVEN, AND TWO REMOVES.

    (FIRST COURSE.)

    Salmon.

    (Remove--Brisket of Beef stewed, and high Sauce.)

    Cauliflower.

    Fry.

    Shrimp Sauce.

    Pigeon Pie.

    Stewed Cucumbers.

    Giblet Soup.

    Stewed Peas and Lettuce.

    Potatoes.

    Cutlets Maintenon.

    Anchovy Sauce.

    Veal Olives braised.

    Soles fried.

    (Remove--Quarter Lamb roasted.)

    View page [320]

    (SECOND COURSE)

    Young Peas.

    Coffee Cream.

    Ramakins.

    Lobster.

    Raspberry Tart.

    Trifle.

    Orange Tourt.

    Grated Beef.

    Omlet.

    Roughed Jelly.

    Ducks.

    > LONG TABLE ONCE COVERED.

    Fish.

    Fruit.

    One Turkey or Two Poults.

    Blamange.

    Mock Turtle Soup.

    Harrico.

    Sweetbreads larded.

    Mash Turnips, Carrots thick round.

    Jerusalem Artichokes fricassesd.

    Stewed Spinach.

    Cray Fish.

    Savoy Cake.

    Dried Salmon in Papers.

    Macaroni Pudding.

    Ham braised.

    Trifle.

    Chickens.

    French Pie.

    Casserole of Rice with Giblets.

    Picked Crab.

    Stewed Celery.

    Sea Cale.

    Young Sprouts.

    Apple Pie and Custard.

    Fricandeau.

    Ox Rumps, and Spanish Onions.

    Rich White Soup.

    Jelly Form.

    Cheesecakes.

    Fish.

    (Remove--Venison, or Loin of Veal)

    View page [321] > GENERAL REMARKS ON DINNERS

    Things used at first Courses.--Various Soups. Fish dressed many ways. Turtle. Mock Turtle. Boiled Meats and Stewed. Tongue. Ham. Bacon. Chawls of Bacon Turkey and Fowls, chiefly boiled. Rump, Sirloin, and Ribs of Beef roasted. Leg, Saddle, and other roast Mutton. Roast Fillet, Loin, Neck, Breast, and Shoulder of Veal. Leg of Lamb. Loin. Fore-Quarter. Chine. Lamb's-head and Mince. Mutton stuffed and roasted. Steaks, variously prepared. Ragouts and Fricassees. Meat Pies raised, and in Dishes. Patties of Meat, Fish, and Fowl. Stewed Pigeons. Venison. Leg of Pork, Chine, Loin, Sparib. Rabbits. Hare. Puddings, boiled and baked. Vegetables, boiled and stewed. Calf's Head different ways. Pig's Feet and Ears different ways. In large dinners two Soups and two dishes of Fish.

    Things for Second Course.--Birds: and Game of all sorts. Shell-fish, cold and potted. Collared and Potted Fish. Pickled ditto. Potted Birds. Ribs of Lamb roasted, Brawn. Vegetables, stewed or in sauce. French Beans. Peas. Asparagus. Cauliflower. Fricassee. Pickled Oysters. Spinach, aud Artichoke bottoms. Stewed Celery. Sea Cale. Fruit Tarts. Preserved-Fruit Tourts. Pippins stewed. Cheesecakes, various sorts. All the list of Sweet Dishes, of which abundance are given from page 185 to 224, with directions for preparing them, such as creams, Jellies, and all the finer sorts of Puddings, Mince Pies, &c. Omlet. Macaroni. Oysters in Scallops, stewed or pickled.

    Having thus named the sort of things used for the two courses, the reader will think of many others. For removes of Soup and Fish one or two joints of Meat or Fowl are served; and for one small course, the articles suited to the second must make a part. Where Vegetables and Fowls, &c. are twice dressed, they add to the appearance of the table the first time; three sweet things may form the second appearaace without greater expense.

    View page [322]

    The Bills of Fare which have been given from page 309 to 320, may be modified at discretion.

    In some houses, one dish at a time is sent up with the vegetables or sauces proper to it, and this in succession hot and hot. In others, a course of Soups and Fish; then Meats and boiled Fowls, Turkey, &c. Made Dishes and Game follow; and lastly Sweet Dishes: but these are not the common modes.

    It is worthy observation here, that common cooks do not think of sending up such articles as are in the house, unless ordered; though, by so doing, the addition of a collared or pickled thing, some Fritters, fried Patties, or quick-made Dumplings, would be useful when there happen to be accidental visitors: and at all times it is right to better the appearance of the table rather than let things spoil below, by which the expense of a family is more increased than can be easily imagined. Vegetables are put on the side table at large dinners, as likewise sauces, and servants bring them round: but some inconveniences attend this plan; and, when there are not many to wait, delay is occasioned, besides that by aukwardness the clothes of the company may be spoiled. If the table is of a due size, the articles alluded to will not fill it too much. > SUPPERS.

    Hot suppers are not much in use where people dine very late. When required, the top and bottom, or either, may be Game. Fowls. Rabbit. Boiled Fish, such as Soles, Mackerel. Oysters stewed or scalloped. French Beans. Cauliilower, or Jerusalem Artichokes, in white Sauce. Brocoli with Eggs. Stewed Spinach and ditto. Sweetbreads. Small Birds. Mushrooms. Potatoes. Scallop, &c. Cutlets. Roast Onions. Salmagundy. Buttered Eggs on Toast. Cold Neat's Tongue. Ham. Collared things. Hunter's Beef sliced. Rusks buttered, with Anchovies on. Grated Hung Beef with butter, with or without Rusks. Grated Cheese round, and Butter dressed in the middle of a plate. Radishes ditto. Custards

    View page [323] in glasses with Sippets. Oysters cold or pickled. Potted Meals. Fish. Birds. Cheese, &c. Good plain Cake sliced. Pies of Bird, or Fruit. Crabs. Lobster Prawns. Cray-fish. Any of the list of sweet things. Fruits. A Sandwich set with any of the above articles, placed a little distance from each other on the table, looks well, without the tray, if preferred.

    The lighter the things the better they appear, and glass intermixed has the best effect. Jellies, different coloured things, and flowers, add to the beauty of the table. An elegant supper may be served at a small expense by those who know how to make trifles that are in the house form the greatest part of the meal.

    Note.--Any of the following things may be served as a relish, with the cheese, after dinner. Baked or pickled Fish done high. Dutch pickled Herring. Sardinias, which eat like Anchovy but are larger. Anchovies. Potted Char. Ditto Lampreys. Potted Birds made high. Caviare and Sippets of Toast. Salad. Radishes. French Pie. Cold Butter. Potted Cheese. Anchovy Toast, &c. Before serving a Dutch Herring, it is usual to cut to the bones without dividing, at the distance of two inches from head to tail, before served.

    View page [325]
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    page [321] > GENERAL REMARKS ON DINNERS

    Things used at first Courses.--Various Soups. Fish dressed many ways. Turtle. Mock Turtle. Boiled Meats and Stewed. Tongue. Ham. Bacon. Chawls of Bacon Turkey and Fowls, chiefly boiled. Rump, Sirloin, and Ribs of Beef roasted. Leg, Saddle, and other roast Mutton. Roast Fillet, Loin, Neck, Breast, and Shoulder of Veal. Leg of Lamb. Loin. Fore-Quarter. Chine. Lamb's-head and Mince. Mutton stuffed and roasted. Steaks, variously prepared. Ragouts and Fricassees. Meat Pies raised, and in Dishes. Patties of Meat, Fish, and Fowl. Stewed Pigeons. Venison. Leg of Pork, Chine, Loin, Sparib. Rabbits. Hare. Puddings, boiled and baked. Vegetables, boiled and stewed. Calf's Head different ways. Pig's Feet and Ears different ways. In large dinners two Soups and two dishes of Fish.

    Things for Second Course.--Birds: and Game of all sorts. Shell-fish, cold and potted. Collared and Potted Fish. Pickled ditto. Potted Birds. Ribs of Lamb roasted, Brawn. Vegetables, stewed or in sauce. French Beans. Peas. Asparagus. Cauliflower. Fricassee. Pickled Oysters. Spinach, aud Artichoke bottoms. Stewed Celery. Sea Cale. Fruit Tarts. Preserved-Fruit Tourts. Pippins stewed. Cheesecakes, various sorts. All the list of Sweet Dishes, of which abundance are given from page 185 to 224, with directions for preparing them, such as creams, Jellies, and all the finer sorts of Puddings, Mince Pies, &c. Omlet. Macaroni. Oysters in Scallops, stewed or pickled.

    Having thus named the sort of things used for the two courses, the reader will think of many others. For removes of Soup and Fish one or two joints of Meat or Fowl are served; and for one small course, the articles suited to the second must make a part. Where Vegetables and Fowls, &c. are twice dressed, they add to the appearance of the table the first time; three sweet things may form the second appearaace without greater expense.

    View page [322]

    The Bills of Fare which have been given from page 309 to 320, may be modified at discretion.

    In some houses, one dish at a time is sent up with the vegetables or sauces proper to it, and this in succession hot and hot. In others, a course of Soups and Fish; then Meats and boiled Fowls, Turkey, &c. Made Dishes and Game follow; and lastly Sweet Dishes: but these are not the common modes.

    It is worthy observation here, that common cooks do not think of sending up such articles as are in the house, unless ordered; though, by so doing, the addition of a collared or pickled thing, some Fritters, fried Patties, or quick-made Dumplings, would be useful when there happen to be accidental visitors: and at all times it is right to better the appearance of the table rather than let things spoil below, by which the expense of a family is more increased than can be easily imagined. Vegetables are put on the side table at large dinners, as likewise sauces, and servants bring them round: but some inconveniences attend this plan; and, when there are not many to wait, delay is occasioned, besides that by aukwardness the clothes of the company may be spoiled. If the table is of a due size, the articles alluded to will not fill it too much. > SUPPERS.

    Hot suppers are not much in use where people dine very late. When required, the top and bottom, or either, may be Game. Fowls. Rabbit. Boiled Fish, such as Soles, Mackerel. Oysters stewed or scalloped. French Beans. Cauliilower, or Jerusalem Artichokes, in white Sauce. Brocoli with Eggs. Stewed Spinach and ditto. Sweetbreads. Small Birds. Mushrooms. Potatoes. Scallop, &c. Cutlets. Roast Onions. Salmagundy. Buttered Eggs on Toast. Cold Neat's Tongue. Ham. Collared things. Hunter's Beef sliced. Rusks buttered, with Anchovies on. Grated Hung Beef with butter, with or without Rusks. Grated Cheese round, and Butter dressed in the middle of a plate. Radishes ditto. Custards

    View page [323] in glasses with Sippets. Oysters cold or pickled. Potted Meals. Fish. Birds. Cheese, &c. Good plain Cake sliced. Pies of Bird, or Fruit. Crabs. Lobster Prawns. Cray-fish. Any of the list of sweet things. Fruits. A Sandwich set with any of the above articles, placed a little distance from each other on the table, looks well, without the tray, if preferred.

    The lighter the things the better they appear, and glass intermixed has the best effect. Jellies, different coloured things, and flowers, add to the beauty of the table. An elegant supper may be served at a small expense by those who know how to make trifles that are in the house form the greatest part of the meal.

    Note.--Any of the following things may be served as a relish, with the cheese, after dinner. Baked or pickled Fish done high. Dutch pickled Herring. Sardinias, which eat like Anchovy but are larger. Anchovies. Potted Char. Ditto Lampreys. Potted Birds made high. Caviare and Sippets of Toast. Salad. Radishes. French Pie. Cold Butter. Potted Cheese. Anchovy Toast, &c. Before serving a Dutch Herring, it is usual to cut to the bones without dividing, at the distance of two inches from head to tail, before served.

    View page [325]

    > INDEX. > A.

    ACIDS, stains caused by, in linen, various ways of taking out, 299

    Adulterations in the making of bread, how to detect, 245

    Ale, very fine Welch, to brew, 247

    ...., or strong beer, to brew,248

    ...., to refine, 249

    Almond puddings, 137

    ..............., baked, 137

    ..............., small, 137

    ...... custard, 166

    ...... cheesecakes, 167

    ...... two other ways, 168

    ...... cream, 193

    Amber pudding, a very fine one,138

    American flower, management of, in making bread, 243

    Anchovies, to choose, 123

    ........., to keep them when the liquor dries, 123

    ........ sauce, 119

    ........ toast, 206

    .............., another way,206

    ........, essence of, 123

    ........, to make sprats taste like anchovies, 123

    Apple-water, for the sick, 288

    Apples, to prepare them for puffs, 162

    ...... dried, 218

    ...... dumplings, or pudding,151

    ......trifle, 189

    ......fool, 190

    Apple, marmalade, 217

    ......jelly to serve to table,198; another, 198

    ...... and rice, souffle of,185

    ......, or gooseberry trifle,189

    ......, jelly for preserving apricots, or for any sort of sweetmeats, 217

    ......pie, 157

    .........., hot,157

    ......pudding, baked, 139

    ......puffs, 162

    ......sauce for goose and roast pork, 116

    ......, to scald codlins, 198

    .....to keep codlins for several months, 226

    ......stewed golden pippins,198

    ......red apples in jelly, 217

    Apricots, in brandy, 210

    ...... to dry in half, 211

    ......, a beautiful preserve of apricots, 209

    ......, to preserve green, 210

    ......, to preserve in jelly,210

    ................apple jelly for this purpose, 217

    ......cheese, 211

    ..... pudding, an excellent one, 148

    ...... dumplings, 151

    Arrow-root jelly, for the sick,279

    Artichokes, to dress, 170

    ........ bottoms, 170

    ........, Jerusalem, 170

    ........ bottoms, to keep for the winter, 177

    View page [326]

    Articles in season in the different months, lists of them, 309 to 312.

    Asses' milk, 285.......... artificial, three

    ways of making, 285 > B.

    Bacon, to choose, 25

    ...., excellent, 69

    ...., the manner of curing Wiltshire bacon, 69

    Bamboo, English, 180

    Barberries, to prepare for tart lets, 209

    ...., in bunches, 209

    ...., drops, 223

    Barley-water, 287; another way, 287

    ......gruel, 286

    Batter pudding, 142

    ............ with meat, 143

    Bean (green) pudding, 148

    Beans, to dress, 172

    ...., fricasseed Windsor,172

    ...., French, 172

    Bechamel, or white sauce,110

    Beef, to choose, 23

    ...., to keep, 31

    ...., to salt for eating immediately, 31

    ...., to salt red; which is extremely good to eat fresh from the pickle, or to hang to dry, 32

    ...., the Dutch way to salt,32

    ...., à-la-mode, 32

    ...., a fricandeau of, 33

    ...., stewed rump of, 33

    .........., another way, 34

    ....., rump roasted, 34

    ...., stewed brisket, 35

    ...., pressed beet, 35

    ...., hunter's beef, 35

    Beef, an excellent mode of dressing, 36

    ...., collared, 36

    .... steaks, to dress, 36

    .......... and oyster-sauce,37

    .........., Staffordshire, 37

    .........., Italian, 37

    ...., collop, 37

    ...., palates, 37

    ...., cakes for side-dish of dressed meat, 38

    ...., potted, two ways, 38

    ...., to dress the inside of a cold sirloin,38

    ....., fricassee of cold roast beef, 39

    ...., to dress cold beef that has not been done enough, called beef olives, 39

    ...., to dress the same, called sanders, 39

    ...., to dress the same, called cecils, 39

    ...., minced, 39

    ...., hashed, 40

    ...., à-la-vingrette, 40

    ...., round of beef, 40

    ...., rolled, that equals hare,40

    ...., heart, 42

    .... steak pie, 129

    .......... pudding, 145

    .................., baked,145

    ...., a pickle for beef, that will keep for years, 68

    .... pasty to eat as well as venison, 164

    .... patties, or podovies, 161

    ....broth, 277

    .....tea, 279

    Beer, (strong,) to brew, 248

    ...., (table,) excellent, 248

    ...., to refine, 249

    Beet-root, different ways of using, 176

    View page [327]

    Beet-root, to preserve to eat in the winter, 177

    Benton sauce, for hot or cold roast beef, 116

    ...... tea-cakes, 239;

    another sort, as biscuits, 239;

    another sort, 239;

    BILLS OF FARE, &c. 309 to 312

    Birds, a very economical way of potting, 91

    Biscuit, orange, 213

    ...... cake, 239

    ...... of fruit, 221

    ......, hard, 247

    ......, plain, and very crisp,247

    Black-caps, two ways of making, 193

    .... pudding, 64

    .........., two other ways,65

    Blacking for shoes, fine, 308

    Blanching a rabbit, fowl, &c. explained, 96

    Blanc-mange, or Blamange, 188

    Boards, to give them a beautiful appearance, 305

    ......, to extract oil from,306

    Bockings, 153

    Boerhaave's(Dr.)sweet butter-milk, 288

    Boiling meat, observations on, 27

    Braising explained, 84

    ........ chickens braised, 86

    Brandy pudding, 148

    ......cream, 191

    ......, apricots or peaches in brandy, 210

    ......, cherries in brandy,216

    Brawn, to choose, 25

    ....., souse for, 64

    ......, mock, 64

    Brawn sauce, 115 Bread, to make, 243

    ......, Rev. Mr. Hagget's

    economical bread, 244

    ...., management of American flour, 243

    ......, rice-and-wheat bread,244

    ......, French bread, 245

    ......, to discover whether bread has been adulterated with whitening or chalk, 245

    ......, to detect bones, jalap, ashes, &c. in bread, 245

    ......cake, common, 237

    ......pudding, boiled, 141

    ..............another, and richer, 141

    ......puddings, little, 140

    ...... and butter pudding,138

    ......brown-bread pudding,141

    ......, brown-bread ice, 201

    Brentford rolls, 246

    BREWERY (HOME),247 to 258

    Brocoli, to dress, 172

    Broth. A quick-made broth, for the sick, 277

    ...., a clear one, that will keep long, 277

    ...., a very supporting one, against any kind of weakness, 277

    ...., of beef, mutton, and veal, 277

    .... Other broths are under different names; as Chicken broth, &c.

    Brown-bread pudding, 141.......... ice, 201

    Browning to colour and flavour made dishes, 126

    Bubble and squeak, 44

    Bun, a good plain one, 240

    ...., richer ones, 241

    Burnt cream, two ways, 191

    View page [328]

    Butter, to clarify for potted things, 92

    ......, to melt, 120

    ......, to serve as a little dish, 205

    ......, orange butter, 199

    ...... Observations respecting

    it, in the dairy, 265

    ......, to make, 266

    ......, to preserve, 266

    ......, to preserve it in pans, for winter use, 267

    ...... to manage cream for whey-butter, 267

    ...... to choose it at market, 268

    Buttered rice, 185

    ........ lobsters, 20

    ........ prawns and shrimps,21

    Buttermilk, 268

    .........., with bread or without, for the sick, 288

    .........., Dr. Boerhaave's sweet buttermilk, 288

    .........., pudding, 149 > C.

    Cabbages (red), to pickle, 172........(red), to stew, 172 ;

    two other ways, 173

    ........, small, to keep for the winter, 178

    CAKES, &c. 231 to 242 ......, observations on

    making and baking cakes, 231

    ......, iceing for cakes, 232

    ......, to ice a very large cake, 232

    ......, a common cake, 233

    ................ a very good one, 233

    ......, an excellent cake,233

    ......, a very fine one,233

    ......, rout drop-cakes, 234

    ......, flat cakes that will keep long in the house good,234

    CAKES, little white cakes, 234

    ......, little short cakes, 235

    ..... , plum-cake, 235

    another way, 235

    ......, very good common plum-cakes, 236

    ................little ones, to keep long,236

    ......, a good pound-cake,236

    ......, a cheap seed-cake,236; another, 237

    ......, common bread-cake,237

    ......, queen-cakes; two ways of making, 237

    ......, Shrewsbury cakes,238

    ......, Tunbridge cakes, 238

    ......, rice cake; two ways of making, 238

    ......, water-cakes, 238

    ......, spunge-cakes, 239;

    another, without butter, 239;

    ......, tea-cakes, 239;

    ......, Benton tea-cakes, 239; as biscuits, 239;

    another sort, 239;

    ......, biscuit-cake, 239;

    ......, Yorkshire cake, 246

    Cake-trifle, 189

    Cale (sea), 177

    Calf's-feet broth; two ways, 278

    ........jelly, 196

    ............, another sort,196

    Calf's-head, to boil, 52

    .........., to hash, 52

    .........., another way, 52

    ..........., fricasseed, 53

    .........., to collar, 54

    .......... a cheaper way,

    54; another, 55; another, 55

    View page [329]

    Calf's-head pie, 130

    Calf's-liver, broiled, 55

    .........., roasted, 55

    ....liver and lights, to dress,56

    ........, roasted, 55

    Calico furniture, to clean when taken down for the summer,302

    Camp vinegar, 120

    To Candy any sort of fruit,209

    Capers, to keep, 185

    ......., an excellent substitute

    for caper-sauce, 118......, nasturtions pickled for, 121

    Capillaire, 286

    Carmel cover for sweetmeats,195

    Carp, to choose, 2 ...., boiled, 11

    ...., stewed, 11

    ............(like lamprey),23

    ...., baked, 12

    Carpets, to dust, 305......, to clean,305

    Carrier sauce for mutton, 117

    Carrole of rice, 203

    Carrots, to boil, 175

    ......, to stew, 175

    ......, to preserve, to eat in the winter, 177

    ...... pudding, 147

    ...... soup, 103

    Casserol, or rice-edging for a currie or fricassee, 126

    Cast-iron, to clean stoves of,307

    .........., another way, 307

    Caudle, for the sick; three ways of making, 282

    .........., a flour-caudle, good for babies who have weak stomachs, 282

    Caudle, rice, 282; another,282

    ......, cold, 282

    ......, to give away to the

    poor sick, and lying-in, 292

    Cauliflowers, to boil, 17l .........., in white sauce,171

    .........., to dress with Parmesan, 171

    Caveach, pickled mackerel so called, 13

    Cecils, 39

    Celery, to stew, 171

    Cement for broken china, 297

    ......, Roman, for outside

    plaistering or brick-work,298

    Chantilly cake, 189

    Chardoons, various ways of dressing, 176

    ........, to stew, 176

    Charlotte, A, 151

    Cheese, to pot, 205

    ......, roast, to come up after dinner, 205

    ...... Welch rabbit, 206

    ...... toast, 206

    ......, damson cheese, 220

    ......, muscle-plum cheese,221

    ......Cheese is also under

    different names; as Cream cheese, Apricot cheese, &c. ...... Observations respecting

    it in the dairy, 260......to prepare rennet to

    turn the milk; two ways,262

    ......to make cheese, 262

    ......to preserve it sound,263

    ......to make sage cheese,264

    ......cream cheese, 264

    ......rush cream-cheese, 265

    View page [330]

    Cheesecakes, light pastefor,158.........., way of making them, 166

    .........., a plainer sort, 166

    .........., another way, 166

    .........., lemon, 166

    ................, another,167

    .........., orange, 167

    ................a very fine crust for them, when to be particularly nice, 156

    .........., potatoe, 167

    .........., almond, 167

    ..........., two other ways,168

    Cheese-puffs, 162

    Cherry-pie, 157

    Cherries, to keep (like currants), 226

    ....., in brandy, 216

    ......, to dry cherries with sugar, 215

    ....................without sugar, 215

    ......, to dry them the best way, 216

    ......, jam, 216

    ......, to preserve, 226

    Chickens, to pot with ham, 48

    ......, scallops of cold, 50

    ......, fricassee of, 84

    ......, to pull chicken 85

    ............another way, 85

    ......, to braise chickens, 86

    ......, chicken-currie, 85

    .................... another, more easily made, 86

    ......, chicken and parsley pie, 130

    ......., chicken-pie, 132

    ......, raised crust for, 135

    ...... broth, 278

    ......panada, for the sick,280

    ...... to fatten chickens in four or five days, 271

    Chimney-pieces, stone, to blacken the fronts of, 306

    China, broken, a cement for, 297

    China-chilo, 76

    .....orange juice, good to mix with water for fevers, 229

    Chocolate, to prepare, 284........cream, 193

    Chopped hands, paste for, 296......lips, ointment for, 296

    Clary wine, 254

    Cocoa, patent, 284

    Clouted cream, 195

    Cockle ketchup, 184

    Cod, to choose, l

    ...., observations on buying and dressing, 8

    .... head and shoulders, 8

    .... crimp, 9

    .... sounds boiled, 9

    .........., broiled, 9

    .......... dressed to look like small chickens, 9, 308

    ...., sounds ragout, 9

    ....curry of cod, 10

    ...., salt, to dress, 10

    .... pie, 127

    Codlins, to keep for several months, 226

    ......, to scald, 198

    ......tart, 159

    ......cream, 193

    Coffee, to make, 283

    ......cream, much admired,193

    ......milk, 283

    College (New) puddings, 140

    Colouring for soups or gravies,98

    ........to slain jellies, ices, or cakes, 201

    Collops, mutton, 73

    ......, veal collops, 49

    ......, another way, 50

    ......, Scotch collops, 52

    ....... veal, dressed quick, 49

    View page [331]

    COOKERY for the sick, 276 to290

    ........for the poor, 290 to293

    Cough, extract of malt for,249

    Cow-heels, various ways of dressing, 44

    ........, jelly of, useful for soups and gravies, 97

    Cows, management of, 259

    Cowslip-mead, 255

    Crabs, to choose, 3

    ...., hot, 21

    ...., dressed, cold, 21

    Crack-nuts, 240

    Cracknels, 240

    Cranberries, different ways of dressing, 229 pata

    ..........jelly, 197

    ..........and rice jelly, 197

    Craster. Fish-sauce à-la-craster, 118

    Craw-fish soup, 108

    Cray-fish in jelly, 21

    Creaking of doors, how to prevent, 303

    Cream. A cream, 190

    ......, an excellent one, 190

    ......, burnt, two ways of doing, 191

    ......, sack, 191

    ......, brandy, 191

    ......, ratafia, two ways of making, 191

    ......, lemon, 192

    ......, yellow lemon-cream, without cream, 192

    ......, white lemon-cream, 192

    ......, imperial, 192

    ......, almond, 193

    ......, snow, 193

    ......, coffee-cream, much admired, 193

    ......, chocolate, 193

    ......, codlin, 193

    Cream, orange cream, an excellent one, 193

    ......, raspberry, two ways of making, 194

    ......, spinach, 194

    ......, pistachio, 194

    ......, clouted cream, 195

    ......, a froth to set on cream, which looks and eats well, 195

    ......, ice creams, 201

    ......, ratafia cream, 201

    ......, to manage cream in the dairy for making whey-butter, 267

    ......, to scald, as in the West of England, 267

    ......, to keep, 268

    ......, syrup of, 268

    Cream-cheese; three ways of making, 264

    ............, rush cream-cheese; two ways of making it, 265

    Crickets, to destroy, 302

    Crust, raised, for meat-pies or fowls, 135

    ...., for venison pasty, 154

    ...., raised, for custards or fruit, 155

    ...., excellent short, 155

    ............, another, 155

    another, not sweet, but rich, 156

    ......, a very fine one for orange cheese-cakes, or sweetmeats, when required to be particularly nice,156

    ...., for meat-pies or fowls, &c.

    .... See also the article paste.Cucumbers, to stew, 170

    ................, another way, 170

    ........ and onions sliced, to pickle, 181

    View page [332]

    Cucumbers, to preserve them green, 176

    ........vinegar, 121

    .........to pickle young cucumbers, 182

    Cullis, or brown gravy, 109

    Curd-star, 188

    Curds and cream, 188

    ..............another way,188

    .... and whey, Gallino, as in Italy, 268

    .... puddings or puffs, 149

    .... pudding, boiled, 149

    Currants, to keep, 225

    ........ dumplings, or pudding, 151

    ........pie, 157

    ........and raspberry pies or tarts, 158

    ........jelly, red or black,217

    ........jam, black, red, or white, 216

    ........sauce, the old, for venison, 117

    ........,white-currant shrub, 258

    ........, water-ice, 201

    ........, wine, 251

    .......... another way, 251

    ........., black-currant wine, very fine, 252

    Currie, rice boiled to eat with,126

    Custards, raised crusts for,155

    ........, cheap and excellent ones, 165

    .............. richer, 165

    ........, baked, 165

    ........, lemon, 165

    ........., almond, 166

    ........., a froth to set on custard, which looks and eats well, 195

    Custard pudding, 147

    Cutlets, Maintenon, 49

    ......, another way, 49

    ......, other ways, 49

    Cyder, to refine, 249 > D. DAIRY, 259 to 269Damsons, to keep (like currants), 226

    ........, to keep for winter pies, 227; another way, 227; another, 228

    .............. cheese, 220

    .............. dumplings, or pudding, 151

    Davenport fowls, 83

    Deeds (old), a wash to make their writing legible, 331

    Devonshire junket, 202

    Dinners, general remarks concerning, 321 to 323

    Doors, to prevent from creaking, 308

    Drink, a very agreeable one for the sick, 286

    ...., a refreshing one in a fever, 286

    ...., two others, 286

    ...., a most pleasant drink,287

    ...., draught for a cough, 287

    Drops, lemon, 223

    ......, barberry,223

    ......, ginger; a good stomachic,223

    ......, peppermint, 224

    ......., ratafia,224

    Ducks, to choose, 80

    ......, to roast, 86

    ......, to boil, 87

    ......, to stew, 87

    ......, to hash, 87

    ......, wild, to dress, 92

    ......, sauce for, 113

    ......, pie, 132

    ......Management of ducks in the poultry-yard, 273

    View page [333]

    Duke of Cumberland's pudding,142

    Dumplings, Oxford, 150

    ........, suet, 151

    ........, apple, 151

    ........, currant,151

    ........, damson, 151

    ........, yeast, or Suffolk,151

    Dun-birds, to dress, 92

    Dunelm of cold veal or fowl,43

    Dutch flummery, 187

    .... pudding, or souster, 189

    .... rice pudding, 139

    .... sauce for meat or fish,115

    To Dye the linings of furniture, &c. 330

    ...... gloves, 331 > E.

    Eels, to choose, 2

    ...., spitchcock, 17

    ...., fried, 17

    .... boiled, 17

    .... broth, 17

    ..........for the sick, 278

    ...., collared, 17

    .... stewed (like lamprey),18

    .... soup, 106

    .... pie, 127

    Eggs, buttered, 207

    ...., Scotch, 207

    ...., to poach, 206

    .... sauce, 114

    .... wine, for the sick, 281

    ...., little eggs for turtles,126

    .... mince pies, 158

    .... different ways of preparing eggs for the sick, 281

    .... to choose eggs at market, and to preserve them, 272

    Elder-wine, 253

    Elder-wine, white, very much like Frontiniac,253

    English bamboo, 180

    English wines, remarks on,250

    Essence of anchovies, 123

    Eve's pudding, 142

    Extract of malt for coughs,249 > F.

    Family dinners, list of, 312, &c.

    Feathers, care and management of, 272

    Fevers: China-orange juice, a very useful thing to mix with water in fevers, when the fresh juice cannot be had, 229

    Firmity, Somersetshire, 187

    FISH, 1 to 23

    ...., how to choose, 1

    ...., observations on dressing,4

    ....,to force, 125

    .... pie, a remarkably fine one, 128

    .... gravy, strong, 111

    .... sauce for fish-pies, 116

    ...., jelly, to cover cold fish,112

    .... sauce without butter,118

    .... sauce à-la-craster, 118

    ...., a very fine fish-sauce,117

    Flannels, to make them keep their colour, and not shrink,300

    Floating island, 186............, another way,186

    Floor-cloths, directions respecting them, 304

    .........., to clean them,305

    View page [334]

    Floors, to dust, 305

    Flounders, to choose, 3

    ........, to fry, 18

    Flour, American; management of, in making bread, 243

    Flummery, 187

    ........, Dutch, 187

    ........, rice, 187

    Fool, gooseberry, 190

    ...., apple, 190

    ...., orange, 190

    Forcemeat, to make, 123

    ........for patties, balls, or stuffing,123

    ........., ingredients for, 124

    ........, to force meat or fowls, 124

    ........ for cold savoury pies, 125

    ........, very fine forcemeat- balls for fish-soups, or fish stewed, on maigre days,125

    ........, as for turtle, at the Bush, Bristol, 125

    Forcing, explained, 124

    Fowls, to choose, 79

    ...., boiled, 82

    ...., boiled with rice, 83

    ...., roasted, 83

    ...., broiled, two ways, 83

    ...., Davenport fowls, 83

    ...., a nice way to dress a

    fowl, for a small dish, 84

    ...., to force, 84

    ...., to braise, 84

    ...., fricassee of chickens, 84

    ...., sauce for, 113

    ...., a good sauce for hiding the bad colour of fowls, 112

    ...., white sauce for fricassee of fowls, 112

    .... sauce for cold fowls, 114

    ...., mushroom sauce for fowls, 114

    ...., lemon white sauce for boiled fowls, 114

    Fowls, to blanch, 96

    ...., a dunelm of cold, 46

    ...., to roast wild fowl, 92

    ...., vingaret, for cold fowl,120

    ...., collops of cold chicken,50

    ...., to pot chicken with ham,48

    .... Management of fowls in the poultry yard, 269

    ...., to fatten them in four or five days, 271

    French-beans, to dress, 172

    .........., to preserve to eat in the winter, 177

    French pie, 134

    ......bread, 245

    ......rolls, 245

    Fricandeau of beef, 33

    ........ of veal, 50

    .............. a cheaper,

    but equally good one, 50;

    another way, 51

    Fricassee of fowls, rabbits, &c.

    sauce for, 112

    ........crust for, 135

    ........of parsnips, 175

    Fritters, 153

    ......, Spanish, 153

    ......, potatoe, 153

    ..............,another way,153

    Froth, to set on cream, custard, or trifle, which locks and eats well, 195

    Fruit, to preserve for tarts, or family-desserts, 228

    ...., raised crusts for, 155

    ...., remark on using preserved fruit in pastry, 156

    ...., to preserve for winter use, 224

    ...., to prepare for children; a far more wholesome way than in pies and puddings, 200

    View page [335]

    Fruit, to green for preserving or pickling, 208

    ...., to candy any sort of, 209

    ...., biscuits of, 221

    .... stains, how to take them out of linen, 299

    Frying herbs, as dressed in Staffordshire, 176

    ........the Staffordshire dish of frying-herbs and liver,207

    Furniture linings, to dye them of different colours, 300

    ........, calico, to clean, when taken down for the summer, 302

    Furs, to preserve from moths,300 > G.

    Gallino curds and whey, as in Italy, 268

    GAME, &c. 79 to 96

    ......, to choose. 79 to 81

    ......, directions for dressing,81

    George pudding, 144

    German light puddings, or puffs, 140

    Giblets, to stew, 87

    ...... soup, 99

    ......pie, 132

    ......, stewed giblets, 87

    Gilding, to preserve and clean, 303

    Ginger drops, a good stomachic, 223

    ......wine, excellent, 252

    ..........another, 252

    Gingerbread, 241

    ..........another sort,241

    ..........a good plain sort,241

    ..........a good sort without butter, 241

    Gloss, a fine one for oak-wainscots, 304

    Gloucester jelly for the sick,280

    Gloves, to dye them like York tan, or Limerick, 331

    ......, to dye white ones a beautiful purple, 331

    Golden-pippins, stewed, 193

    Geese, to choose, 80

    ....to roast, 37

    ...., green-goose pie, 132

    .... Management of geese in the pool try-yard, 273

    Gooseberries, to keep, 226

    .........., another way, 226

    .........., another, 227

    ..........trifle, 189

    ..........fool, 190

    ..........hops, 218

    ..........jam, for tarts,218

    ............, another, 218

    .............., white, 218

    .........., pudding, baked,148

    .........., vinegar, 120

    Granary, to preserve from insects or weasels, 302

    Grates, to clean the backs of,307

    GRAVIES, 108 to 112

    ........, general directions respecting, 96

    ........, colouring for, 98

    ........, a clear brown stock for gravy soup or gravy, 98

    ........ soup, 102

    ........, to draw gravy that will keep a week, 109

    ........, a clear gravy, 109

    ........, brown gravy, or cullis, 109

    ........, a rich gravy, 110

    ........, a gravy without meat, 110

    ........ for a fowl, when there is no meat to make it of, 111

    View page [336]

    Gravies to make mutton eat like venison, 111

    ......, a strong fish gravy,111

    Grayline, to fry, 12

    Green, to stain jellies, ices, or cakes, 201

    .... to green fruits for preserving or pickling, 208

    Green sauce for green-geese, or ducklings, 115

    Green-gages, to preserve, 220

    .... goose pie, 133

    Ground-rice pudding, 150

    ..........milk, 284

    Grouse, to dress, 92

    Gruel, water, 286

    ...., barley, 286

    Gudgeons, to choose, 2

    Guinea fowl, to dress, 93

    .........., management of Guinea-hens in the poultry- yard, 275 > H. Haddock, 14

    ........, to dry, 14

    ........, stuffing for, 14

    Hagget, Rev. Mr., his economical bread, 244

    Hair; an excellent water, to prevent it from falling off, and to thicken it, 296

    Halls, stone, how to clean, 306

    Hams, to choose, 25

    ...., to cure, 66

    ..........two other ways of curing them, 67

    .........., another way, that gives a high flavour, 67

    .........., a method of giving a still higher flavour, 67

    ...., a pickle for them, that will keep for years, 68

    ...., to dress hams, 68

    .... sauce, 117

    Hangings, paper, to clean, 303

    Hares, to choose, 80

    ...., directions concerning,93

    ...., to roast, 94

    ...., to prepare and keep, 94

    ...., to jug an old hare, 94

    ...., broiled and hashed, 95

    .... pie to eat cold, 134

    ...., to pot, 95

    .... soup, 104

    Harrico of veal, 47

    ......of mutton, 71

    Harslet, 64

    Hartshorn jelly, 197

    Hay, green; to prevent it from firing, 331

    Heart, beef, 42

    Hearths (the inner), to clean,307

    .................. another way, 307

    Hens, to make them lay, 271

    Herb pie, 135

    .... the Staffordshire dish of frying herbs and liver, 176

    Herrings, to choose, 1

    ........, to smoke, 18

    ........, fried, 18

    ........, broiled, 19

    ........, (red,) to dress, 19

    ........, potted, 19

    ..........(like lobsters), 20

    ........, baked, 19

    Hessian soup and ragout, 104

    Hog's head, to make excellent meat of, 61

    .... cheeks, to dry, 63

    .... ears, to force, 63

    .... puddings, white, 66

    .... lard, 66

    HOME-BREWERY, 247 to 258

    Honey-comb, lemon, 202

    .... water, to make, 296

    Hops, gooseberry, 218 Hotch-Potch, an excellent one,75

    View page [337]

    Hotch-Potch, another, 75

    House-lamb steaks, white, 77

    ................, brown, 77

    Hungary-water, to make, 296

    Hunters beef, 35

    ...... pudding, 146 > I.

    Iceing for tarts, 255

    .... for cakes, 232

    ...., to ice a very large cake,232

    Ice, how to prepare for iceing,200

    .., ice waters, 200

    .........., currant or raspberry water-ice, 201

    .., brown-bread ice, 201

    .. creams, 201

    .. colouring for staining ices,201

    Imperial, 256

    ........cream, 192

    Indian pickle, 178

    Ink, black, to make, 297

    ..................another way, 297

    Iron-mould, to take them out of linen, 299

    Iron-stains, to take them out of marble, 306

    Irons, to preserve them from rust, 307

    ...., another way, 307 > J.

    Jams. Cherry jam, 216

    ...., currant jam, red, black, or white, 216

    ...., gooseberry jam for tarts,218

    ................, white, 219

    .... raspberry jam,219

    Jarganel pears, to preserve most beautifully, 218

    Jelly, a savoury one for pies to eat cold, 111

    Jelly to cover cold fish, 112

    ...., calf's feet jelly, l96

    ...., orange, 197

    ....., hartshorn, 197

    ...., cranberry, 197

    ...., cranberry and rice jelly, 197

    ...., apple, to serve at table, two ways of making, 197

    .... to cover meat or any relishing pie, to be eaten cold,111

    ...., colourings to stain jellies,201

    ...., currant jelly, red or black, 217

    ...., apple jelly, for preserving apricots, or for any sort of sweetmeats, 217

    ...., red apples in jelly, 217

    Jellies for the sick, 279

    .... Dr. Ratcliff's restorative pork-jelly, 279

    ...., shank jelly,279

    ...., arrow-root jelly, 279

    ...., tapioca jelly, 279

    ...., Gloucester jelly, 28O

    .... Other jellies are under the names of the different principal articles they are made of; as Calf's feet jelly, &c.

    Jerusalem artichokes, to dress, 170

    Jugged hare, 94

    Junket, Devonshire, 202 > K.

    Kebobbed mutton, 75

    Ketchup, mushroom, 183

    ......, another way, 184

    ......, walnut, of the finest sort, 184

    ......, cockle, 184

    Kidney, veal, 56

    ......, mutton, 75

    ......pudding, 145

    View page [338]

    Kitchen pepper, 122 > L.

    Lamb, to choose, 24

    ...., leg, 76

    ...., fore quarter, 76

    ...., breast and cucumbers,76

    ...., shoulder forced, with sorrel sauce, 76

    .... steaks, 77

    ...., house-lamb steaks, white,77

    ................brown, 77

    .... cutlets with spinach, 77

    .... head and hinge, 77

    ...., lamb's fry, 78

    .... sweetbreads, 78

    Lambstones fricasseed, 78

    ......fricassee of them and sweetbreads another way,78

    .... a very nice dish, 79

    Lamprey, to stew, as at Worcester, 17

    Lard, 66

    Larks and other small birds, to dress, 90

    Lavender-water, to make, 296

    Laver, 177

    Leek soup, Scotch, 104

    .... and pilchard pie, 129

    Lemons, to keep, for puddings, &c. 215

    ......, mince pies, 158

    ......, to preserve in jelly,214

    ......, cheesecake, 166

    ..............another, 166

    ......cream, 192

    ............yellow, without cream, 192

    ......, white ditto, 192

    ...... custards, 165

    ...... drops, 223

    ...... honeycomb, 202

    ...... marmalade, 211

    ...... juice, to keep, ,228

    Lemon, pickled lemons, 181

    ......, lemon pickle, 178

    ......, pudding, an excellent one, 138

    ......puffs, 162

    ......sauce, 117

    ...... white sauce, for boiled fowls or a fricassee, 114

    ......syrup, 286

    ......water, for the sick, 287

    ......and vinegar whey, 288

    Lemonade, to be made a day before wanted, 230

    ........, another way, 230

    ........that has the flavour and appearance of jelly,230

    ........for the sick, 289

    Lent potatoes, 185

    Light, or German, puddings or puffs, 140

    Lights (calf's) and liver, to dress, 56

    Linen, how to take stains of fruit or acids out of, 299: also iron-moulds and mildew, 299

    Linings of furniture, to dye of different colours, 300

    List of different articles in season in each month, 309 to 312

    Liver (calf's) broiled, 55

    .... roasted, 55

    .... the Staffordshire dish of frying-herbs and liver, 176

    .... sauce, 114

    Lobsters, to choose, 3

    ......, to pot them, 19

    ......, to pot another way, as at Wood's hotel, 19

    ...... , stewed, as a very high relish, 20

    ......, buttered, 20

    ......, to roast, 20

    ......, curry of them, 20 .

    ......, soup, excellent, 107

    ......, sauce, 119

    View page [339]

    Lobster-sauce, another way, 119

    ......pie, 128

    ......patties, 161

    ......salad, 174

    London syllabub, 201

    Looking-glasses, to clean, 302 > M.

    Macaroni, as usually served, 204

    ........, two other ways, 204

    ........, dressed sweet, a ve ry nice dish of, 186

    ........soup, 100

    ........ pudding, 147

    Macaroons, 240

    Mackerel, to choose, 2

    ........boiled, 13

    ........broiled, 13

    ........collared, 13

    ........potted, 13

    ..........(like lobsters), 20

    ........pickled, 13

    ........pickled, called ca veach, 13

    ........pie (like cod) 127

    Magnum bonum plums, 222

    Mahogany, to give a fine co lour to, 304

    ........, to take ink out of, 304

    Maids, 11

    Malt, extract of, for coughs, 249

    Mangoes, melon, 180

    Marble, to take stains out of, 306

    ............iron-stains, 306

    Marmalade, orange, 211

    .........., quince, 221

    .........., lemon, 211

    .........., transparent, 211

    .........., apple, 217

    Marrow bones, 43

    Mead, sack, 255

    .........., cowslip, 255Meat, 23 to 79

    ......, to choose,23 to 25

    ......, observations on pur chasing, keeping, and dress ing, 23 to 25

    ......, to keep meat hot, 29

    Melon mangoes, 180

    Melted butter, an essential ar ticle, rarely well done, 120

    Mildew, to take it out of linen, 299

    Milk, to keep in the dairy, 268

    ...., rice and sago, 202

    ...., coffee milk, 283 ...., ground-rice milk, 284

    ...., sago milk, 285

    ...., asses' milk, 285

    Milk-porridge, 284

    ............, French, 284

    Milk-punch, or verder, 258

    Millet pudding, 147

    Mince pie, 157

    ........, without meat, 157

    ......, lemon, 153

    ......, egg, 153

    .... patties resembling mince pies, 162

    Mock-brawn, 64

    Mock-turtle, 54

    .........., a cheaper way, 54

    .........., another, 54

    .........., another, 65

    Moor-game, to pot, 92

    Morels and truffles, useful to thicken soups and sauces, 97

    ................, how to preserve them in the win ter, 178

    Mortar, Roman, for outside plaistering, or brick-work; 298

    Muffins, 246

    Mulled wine, two ways, 283

    Mullets, to choose, 2

    ......, red, to dress, 13

    Muscle-plum cheese, 221

    View page [340]

    Mushrooms, observations re specting, 173

    ..........., to dry, 122

    .........., an excellent way to pickle, to preserve the flavour, 183

    ..........ketchup,183

    .................., another way, 184

    ..........to stew, 17S

    ..........powder, 122

    ..........sauce, very fine for fowls or rabbits, 114

    Mustard, to make, 121

    .............., another way, for immediate use, 122

    Mutton, to choose, 24

    ......, observations on keep ing and dressing, 69

    ......leg, 70

    ...... neck, 70

    ......shoulder roasted, 70

    ......haunch, 71

    ......saddle, to roast, 71

    ...... fillet braised, 71

    ......harrico,71

    ......, to hash, 72

    ......shoulder, boiled with oysters, 72

    ......breast, 72

    ...... loin, 73

    ......rolled loin, 73

    ....... ham, 73

    ......collops,73

    ......cutlets in the Portu guese way, 74

    ...... steaks, 74

    ......, steaks of mutton, or lamb, and cucumbers, 74

    ......steaks Maintenon, 74

    ......sausages,74

    ......rumps and kidney, 75

    ......, an excellent hotch-potch, 75

    .............., another, 75.

    ......kebobbed, 75

    ......China chilo, 76

    Mutton broth, Scotch, 97

    ......pudding, 145

    .............., another, 146

    ......pasty, to eat as well as venison, 164 > N.

    Nasturtions, to pickle for ca pers, 121

    Nelson puddings, 141

    New College puddings, 140

    Norfolk punch, two ways, 258

    Nuts (crack), 240 > O.

    Oak-wainscot, fine, to give a gloss to, 304

    Oatmeal pudding, 139

    Oil, how to extract from boards, or stone, 306

    Old Deeds, Charters, &c. on paper or parchment, when the writing is obliterated or sunk, to make it legible, 331

    Olives, 181

    Omlet, 204

    Onions, pickled, 181

    .............., sliced with cucumbers, 181

    ...... . sauce, 114

    ......soup, 103

    ......., to stew, 171

    ......, to roast,171

    ...., store onions, to pre serve in winter, 177

    Orangeade for the sick, 289

    Orange butter, 199

    ......marmalade, 211

    ......biscuits, or little cakes,213

    ......cheesecakes, 167

    .................., a very nice crust for orange cheese cakes, 156

    ......chips, 213

    ...... fool, 190

    ...... cream, excellent, 190

    View page [341]

    Orange jelly, 197 ......(China) juice; a very

    useful tiling to mix with wa ter in fevers, when the fresh juice cannot be had, 229

    ......juice, buttered, 213

    ......pudding, three ways of making, 138

    ......tart, 159, 160

    Orange-flower cakes, 214

    Oranges, to butter, 199; to butter hot, 212

    ......, buttered orange-juice, a cold dish, 213

    ......, to keep, for puddings, &c. 215

    ......, preserved, to fill; a corner dish, 212

    ......, whole, carved, 212

    ......, to preserve in jelly,214

    Orgeat, two ways, 229

    ......for the sick, 239

    .........., another way, 332

    Ortolans, to roast, 93

    Ox-cheek stewed, plain, 42

    ........, to dress it another way, 43

    .. feet, various ways of dress ing, 44

    .. rump soup, 104

    Oxford dumplings, 150

    Oysters, to choose, 3

    ......, to feed, 21

    ......, to stew, 22

    ......, boiled, 22

    ......, scalloped, 22

    ......, fried, to garnish boiled fish, 22

    ......loaves, 22

    ......, to pickle, 22

    .........., another way, 23

    ......patties, 160

    ............, or small pies,161

    ......sauce to beef-steaks, 50

    ......sauce, 119

    Oyster soup, 108 ......mouth ditto, 108 > P.

    Paint, to clean, 303

    Palates, beef, 37

    Panada, made in five minutes, for the sick, 280

    ......, two others, 230

    ......, chicken, 280

    Pancakes, common, 152

    ........, fine ones, fried with out butter or lard, 152

    ........, Irish, 152

    ........, of rice, 152

    ........., New England, 153

    Paper, black, for drawing pat terns, 297

    Paper-hangings, to clean, 303

    Parmesan and cauliflower, how to dress, 171

    Parsley sauce, when no parsley leaves are to be had, 115

    ......pie, 135

    ......, to preserve for the winter, 177

    Parsnips, fricassee of, 175

    ........, to mash, 175

    ........, to preserve, to eat in the winter, 177

    Partridges, to choose, 80

    ........, to roast, 91

    ........, to pot,91

    ........, a very cheap way, 91

    ........, sauce for them cold,114

    ........soap, 100

    ........pie in a dish, 134

    Paste, rich puff, 154 ...., a less rich one, 154 ...., rich, for sweets, 154 ...., rice, for relishing tilings, 155

    ...., potatoe, 155

    ...., light, for tarts and cheesecakes, 158

    ...., strong, for paper, 305

    View page [342]

    Paste for chopped lips, 296

    .... for chopped hands, 296 Pastry, 154 to 168

    ......, observations on, 156

    ......, remark on using pre served fruit in,156

    Pasty, to prepare venison for, 163

    ...., venison pasty, 163

    .... of beef or mutton, to eat as we!l as venison, 164

    ...., potatoe, 164

    Patent cocoa, 284

    Patties, fried, 160

    ......, oyster, 160

    ............, or small pie,161

    ......, lobster, 161

    ......, beef, or podovies, 161

    ......, veal, 161

    ......, turkey, 161

    ......, sweet, 162

    ......, resembling mince-pies, 162

    ......, force-meat for, 123

    ...... Other patties are under the names of the articles they are made of.

    Peaches in brandy, 210

    Pea-fowl, to dress, 93

    ......, management of them in the poultry-yard, 274

    Pears, stewed, 199

    ...., baked, 199

    ...., jarganel, to preserve most beautifully, 218

    Peas, to boil, 169

    ...., (old) soup, 101

    ...., (green) ditto, 101

    ............, to stew, 170

    ............, to keep, 169

    .........., another way, as

    practised in the emperor of Russia's kitchen, 169Pepper, kitchen, 12a

    Peppermint drops, 224

    Pepper-pot, 100, 207

    Perch, 12

    ......, to choose, 2

    ......, to fry (like trout), 12

    Pettitoes, 61

    Pewter (patent) porter-pots, to clean, 308

    Pheasants, to choose, 81

    ........, to roast, 91

    Pickles, 178 to 185 ........, rules to be observed with regard to them,178

    ........, pickle that will keep for years, for hams, tongues, or beef, 68

    ........, Pickles are tinder the names of the articles pickled.

    Pies, savoury, 126 to 136 ............,

    observations on, 126

    ...., fruit-pies, 157, &c.

    .... Pies are under the names of the principal articles they are made of; as Apple pie, Eel pie, &c.

    Pig (sucking), to scald, 60

    ............, to roast,60

    Pig's cheek, to prepare for boiling, 62

    .... head collared, 62

    .... feet and ears, different ways of dressing, 63

    ........fricasseed, 63

    .... jelly of feet and ears, 64 ........, souse for,64

    .... harslet, 64

    Pigeons, to choose, 80

    ......, various ways of dressing, 87

    ......, to stew, two ways, 88

    ......, to broil, 88

    ......, to roast, 88

    ......, to pickle, 88

    ...... in jelly, 89

    View page [343]

    Pigeons, the same, a beautiful dish, 39

    ......, to pot, 90

    ......pie, 134

    ......, management of live pigeons, 275

    Pike, to choose, 2

    ...., to bake, 14

    ............, stuffing for, 14

    Pilchard and leek pie, 129

    Pipers, to dress, 14

    Pippin pudding, 149

    ......tart, 159

    .......stewed golden pippins,198

    Pistachio-cream, 194

    Plaice, an excellent way of dressing a large one, 16

    Plate, to clean, 302

    Plovers, to choose, 80

    ......, to dress, 93

    ......, to dress their eggs, 93

    Plums Magnum-bonum plums, excellent as a sweetmeat, or in tarts, though bad to eat raw, 222

    Plum cake, two ways of mak ing, 235

    ........, very good common ones, 236

    ........, little ones, to keep long, 236

    Plum pudding, common, 147

    Podovies, or beef patties, 161

    Pomade divine, to make, 294

    Pomatum, soft, to make, 293

    .........., another way, 293

    ........, hard, 294

    Poor, cookery for, 290 to 293

    .................., general remarks and hints on this subject,290

    Pork, to choose, 24

    ...., to salt for eating immediately, 31

    Pork, remarks on cutting up, &c. 56

    ...., to roast a leg, 57

    ...., to boil a leg, 57

    ...., loin and neck, roast, 53 ...., shoulders and breasts, 58

    ...., rolled neck, 58

    ...., spring or forehand, 53

    ...., sparerib, 53

    ...., griskin, 58

    ...., blade-bone, 58

    ...., to dress pork as lamb, 59

    ...., to pickle, 59

    .... steaks, 59

    .... sausages; 59

    ...., an excellent sausage to eat cold, 59

    .... pies, excellent to eat cold, 131

    .... jelly, Dr. Ratcliff's re storative, 279

    Porker's head, to roast, 62

    Portable soup, 105

    Pot-pourri, to make, 294

    ........, a quicker sort of sweetpot, 295

    Potatoes, to boil, 174

    ........, to broil, 174

    ........, to roast, 175

    ........, to fry, 175

    ........, to mash, 175

    ........cheesecakes, 167

    ........, Lent, 185

    ........paste, 155

    ........pasty, 164

    ........pie, 135

    ........pudding, an excel lent plain one, 145

    ........ pudding with meat,145

    ........rolls, 246

    Potted shrimps, 21

    Potting birds, a very cheap way of, 91 ......, to clarify butter for potted things, 92

    View page [344]

    Poultry, &c. 79 to 96

    ........, directions for dress ing, 81

    Poultry-yard, 269 to 276

    Pound cake, good, 236

    Prawns, to cheese, 3

    ......, curry of, 20.

    ......, to butter, 21

    ......and crayfish in jelly, 21

    ......soup, 108

    PRESERVES, &c. 185 to 231

    Preserved fruit, remarks on using it in pastry, 156

    .........., to preserve fruit tor winter use, 224 to 228

    Prune tart, 159

    Puddings, &c. 136 to 153

    ........., observations on ma- king them, 136

    ........, a quick-made one,150

    ........, in haste, 140

    ........, to keep oranges or lemons for, 215

    .........Other puddings are under the names of the prin cipal articles they are made of, or their first names; as Bread pudding, Light pud ding, &c.

    Puff-paste, rich, 154

    ........, less rich, 154

    ...., light or German puffs, 140

    ........, excellent light ones,162

    ...., apple-puffs, 162

    ...., lemon puffs, 162

    ...., cheese puffs, 162

    ...., to prepare apples for puffs, 162

    Puits d'amour, 186

    Punch, an excellent method of making, 257

    ......, milk, or verder, 257

    Punch, Norfolk, two ways,258

    Purple, a beautiful one for dying gloves, 231 > Q.

    Quails, to dress, 93

    Quaking pudding, 142

    Queen cakes, two ways of ma king, 237

    Quick-made pudding, 150

    Quinces, to preserve whole or half, 221 ......, quince marmalade,221 > R.

    Rabbits, to choose, 80

    ......, various ways of dress ing, 95

    ......, to make them taste much like hare, 96

    ......, to pat, 96

    ......, to blanch, 96

    ...... pie (like chicken),132

    ......, fricasseed, crust for,135

    ......, management of live rabbits, 276

    Ragout(Hessian), and soup,104

    Raised crust for custards or fruit, 155

    .......... for meat-pies or fowls, &c. 135

    Raisin wine, excellent, 254

    .........., with cyder, 255

    .........., without cyder,255

    Ramakins, 205

    Raspberry tart with cream,160

    ........brandy, 256

    ........cakes, 224

    ........ cream, two ways,194

    View page [345]

    Raspberry jam, 219

    ............, another way,220

    ........ jelly, for ices or creams, 310

    ........vinegar, 230

    ........ vinegar-water, for the sick, 288

    ........ water-ice, 201

    ........wine, two ways of making, 251

    ........ and currant tart, 153

    Ratafia, 255

    ......cream, 201

    .........., another way, 284

    ......drops, 224

    Ratcliff's (Dr.) restorative pork-jelly, 279 Receipts, various, 293 to302

    Red, a beautiful one, to stain jellies, ices, or cakes, 201

    Red apples, in jelly, 217

    Red cabbage, to stew, 172

    .........., to pickle, 133

    Red herrings, to dress, 19

    Red mullet, to dress, 13

    Rennet, to prepare it to turn the milk in making cheese,

    Restorative, a great one, 281.........., two others, 281

    .........., another, a most pleasant draught, 281

    ..........pork jelly, 279

    Rhubarb tart, 160 Rice, savoury, 203

    .... edging, or casserol, 126

    .... boiled to eat with currie or roast meats, 340

    ...., carrole of, 203

    ...., buttered, 185

    .... cake, two ways, 238 ........ and wheat bread,244

    .... caudle for the sick, 282 .... another, 282

    Rice flummery, 187

    .... and apple, souffle of, 135

    .... milk, 202

    ...., ground-rice milk, 284

    .... pudding, Dutch, 139

    .........., small, 143

    .........., plain,143

    .........., rich, 143

    .........., with fruit, 144

    .........., baked, 144

    .........., another, fur the family,144

    .........., ground, 150

    Roasting meat, observations on, 28

    Robart, sauce, for rumps or steaks, 115

    Rolls, excellent, 245 ...., French, 245

    ...., Brentford, .246

    ...., potatoe, 246

    Roman cement, or mortar, for outside plaistering, or brick-work, 298

    Rot in sheep, to prevent, 351

    Rout drop cake, 234

    Ruffs and reeves, to dress, 93

    Rump of beef, stewed, 38

    .........., another way, 34

    ..........roasted, 34

    ......ox-rump soup, 101

    ......mutton and kidney, 75

    Rusks, 242

    Russian-seed pudding, 150

    Rust, to preserve irons from, 307

    ...., to take it out of steel, 307 > S.

    Sack cream, 191

    .... mead, 255

    Sage cheese, to make, 264

    Sage, to prepare, for the sick,285

    ...., to prepare, to give away

    to poor families, 292

    .... milk, 285

    View page [346]

    Sago pudding, 137

    Salad, French, 174

    ......, lobster, 174

    Salmagundy, 203

    Salmon, to choose, 1

    ......, to boil, 6

    ......, to broil, 6

    ......, to pot, 6

    ......, to dry, 7

    ......, an excellent dish of dried, 7

    ......, to pickle, 7

    ......, collared, 8

    Saloop, 284

    Sauces, &c. 112 to 126

    ......, a very good sauce, especially to hide the bad colour of fowls, 112

    ......, white sauce for fricas see of fowls, rabbits, white meat, fish, or vegetables, 112

    ......, sauce for wild-fowl,113

    ......, another for the same, or for ducks, 113

    ......, an excellent sauce for carp, or boiled turkey,113

    ......, sauce for fowl of any sort, 113

    ......, for cold fowl, or part ridge, 114

    ......, a very fine mushroom-sauce for fowls or rabbits, 114

    ......, lemon white sauce, for boiled fowls, 114

    ......, liver-sauce, 114

    ......, egg-sauce, 114

    ......, onion-sauce, 114

    ......, clear shalot-sauce, 115

    ......,parsley-sauce,to make, when no parsley-leaves can be had, 115

    ......, green sauce, for green geese, or ducklings, 115

    ......, bread-sauce, 115

    Sauce, Dutch sauce, for meat or fish, 115

    ......, sauce Robert, for rumps or steaks, 116

    ......, Benton sauce, for hot or cold roast beef, 116

    ......, sauce for fish pies, where cream is not ordered; two ways of making, 116

    ......, Tomata sauce, for hot or cold meats, 116

    ......, apple-sauce, for goose and roast pork, 116

    ......, the old currant-sauce for venison, 117

    ......, lemon-sauce, 117

    ......, carrier-sauce, for mutton,117

    ......, ham-sauce, 117

    ......, a very fine fish-sauce,117

    ..............another, 117

    ......, fish-sauce without but ter, 118

    ......, fish sauce a-la-Craster,118

    ......, an excellent substi tute for caper-sauce, 118

    ......, oyster-sauce, 119

    ......, lobster -sauce, two ways,119

    ......, shrimp-sauce, 119

    ......, anchovy-sauce, 119

    ......, white-sauce, or bechamel, 110

    ...... Some other sauces, &c. are under the names of different dishes, or of the principal articles the sauces are made of.

    Sausages, veal, 51

    ........, pork, 59

    ........, an excellent sausage to eat cold, 59

    ........, Spadbury's Oxford sausages, 60

    ........ , mutton, 74

    View page [347]

    Scallops of cold veal or chick en, 50

    Scotch collops, 52

    ......mutton broth, 97

    ......leek soup, 104

    ......eggs, 207

    Sea-cale, 177

    Seed cake, a cheap one, 236

    ........, another, 237

    Servants, directions for,302

    Shalot sauce, clear, 115......vinegar, 120

    Shank jelly, for the sick, 279

    Sheep; to prevent the rot in sheep, 331

    Shelford pudding, 148

    Shoes, a fine blacking for, 308

    Short-cakes, little ones, how to make, 235

    Shrewsbury cakes, 238

    Shrimps, to choose, 3

    ......, to butter, 21

    ......., to pot, 21

    ......, sauce, 119

    ...... pie, excellent, 128

    Shrub, white-currant, 258

    Sick persons, cookery for, 276 to 289

    ....... general remarks on the subject, 276

    Sippets for the sick, when the stomach will not receive meat, 280

    Skate, 11

    ...., to choose, 1

    ...., crimp, 11

    ...., soup, 107

    Smelts, to choose, 2

    ......, to fry, 16

    Snipes, to dress, 93

    Snow may be used instead of eggs, in puddings or pan cakes, 152

    .... balls, 185

    .... cream, 193

    Soles, to choose, 1.

    Soles, boiled, 15

    ...., fried, 15

    ........, another way, 15

    ...., stewed, 15

    ............(like lamprey),23

    ...., in the Portuguese way, 15

    ...., Portuguese stuffing for soles baked, 15

    ...., pie, 128

    Somersetshire firmity, 187

    Sorrel, to stew, for fricandeau and roast meat, 174

    Souffle of rice and apple, 185

    Sounds, cod's, to look like small chicken, 308

    Soups, &c. 96 to 112

    ...... General directions re specting them, 96

    ......, colouring for, 98

    ......, an excellent soup, 98

    ......, an excellent white one, 93

    ......, a plainer white one, 99

    ......a-la-sap, 105

    ......, portable, 105

    ......, soup maigre, 106

    ............, another, 106

    ......, a baked one, to give away to poor families, 290

    ......, for the weakly, for the same purpose, 292

    ......Other soups are under the names of the principal articles they are made of.

    Souse for brawn, and for pig's feet and ears, 64

    Souster, or Dutch pudding, 130

    Spadbury's Oxford sausages, 60

    Sparerib of pork, 58

    Spinach, to boil, 172 ...... soup, 103

    Sprats, 18

    ......, to choose, 3

    ......, baked, 19

    ......, to broil, 19

    View page [348]

    Sprats, to make them taste like anchovies, 123

    Spunge cake, 239

    .........., another, without butter, 239

    Squab-pie, 132

    Staffordshire dish of frying- herbs, &c. 176; with liver,207

    Stains, to take any kind out of linen, 299

    ......, stains caused by acids, 299

    ......, another way for fruit-stains, 299

    ......, another, 299

    ......, another way, 299

    ......, stains of wine, fruit,

    &c. after they have been long in the linen, 299

    ......, many other stains, 299

    ......, to take them out of marble, 306. Iron stains, 306

    Steaks, beef, 36

    .........., and oyster-sauce,37

    ......, Staffordshire beef steaks, 37

    ......, Italian beefsteaks, 37

    ......, sauce for, 115

    ......, beef-steak pie, 129

    ..............pudding, 145

    .................. baked,145

    Steel, to take rust out of, 307

    Stock, clear brown, for gravy-soup or gravy, 98

    ...., fur brown or white-fish soups, 106

    Stone, to extract oil from, 306

    ...... chimney-pieces, to blacken the fronts of, 306

    ......, stairs and halls, to clean, 306

    Stoves, to take the black off the bright bars of polished ones in a few minutes, 307

    ........, another way, 307

    Strawberries, to preserve them whole, 215

    .........., to preserve in wine, 215

    Stucco, excellent, which will adhere to wood-work, 297

    ......, mason's washes for,298

    Stuffing for pike, haddock, &c. 14

    ......for soles baked, 15

    ......for sole, cod, or turbot pie, 125

    ......, forcemeat for, 124

    Sturgeon, to dress fresh, 10

    ........, to roast, 10

    ........, an excellent imita tion of pickled, 11

    Sucking pig, to scald, 60

    .........., to roast, 60

    Suet, to preserve it a twelve-month, 208

    .... pudding, 146

    ...., veal-suet pudding, 146

    .... dumplings, 151

    Suffolk dumplings,151

    Sugar, good to be used in cu ring meats, 164

    ......, to clarify for sweet- meats, 208

    ......, vinegar, 120

    Suppers, general remarks on, 324

    ......dish, a pretty one, 203

    Sweet dishes, 185, &c. Sweetbreads, 56

    .........., roasted, 56

    .........., ragout, 56

    Sweetmeats, &c. 208 to 224 .........., observations on,224

    .........., to clarify sugar for, 208

    View page [349]

    Sweetmeats, a very fine crust for them, when required to be particularly nice, 156

    .........., a carmel cover for sweetmeats, 195

    .........., excellent sweet meats for tarts, when fruit is plentiful, 222

    Sweet-pot, to make, 295

    Sweets, licit paste for, 154

    Sweet patties, 163

    Syllabub, London, 201

    ......, Staffordshire, 202

    ......, a very fine Somerset shire one, 202

    ......, everlasting, or solid,

    Syrup of cream, 268 > T.

    Table-beer, excellent, to brew, 248

    Tansey, 186

    Tapioca jelly, for the sick, 279

    Tartlets, how to prepare bar berries for, 209

    Tarts, iceing for them, 158

    ....., pippin, 159

    ... ., prune,159

    ...., orange, 159, 160

    ...., codlin, 159

    ...., rhubarb, 160

    ...., raspberry, with cream, 160

    Tea cakes, 239

    ........, Benton tea-cakes,239

    ........, another sort, as bis cuits, 239

    ........, another sort, 239

    Teal, to dress, 92

    Tench, 1-2

    ...., to choose, 2

    ...., to fry (like trout) 12

    ...., broth for the sick, 278

    Thornback, 11

    Tin covers, to clean, 308

    Toast, anchovy, two ways, 206

    Toast and water, for the sick,287

    Tomata sauce, for hot or cold meats, 116

    Tongues and udder, to roast, 41

    ......, to pickle for boiling, two ways,41

    ......, stewed, 42

    ......, an excellent way of doing them, to eat cold, 42 Transparent pudding, 142

    ........, a pickle for them, that will keep for years, 68

    Trifle, an excellent one, 189

    ...., gooseberry or apple, 189

    .... cake, 189

    ...., a froth to set on trifle,

    which looks and eats well,195

    Tripe, 43

    ...., soused, 43

    Trout, to fry, 12

    ...., to pot, (like lobsters) 20

    .... a-la-Genevoise, 12

    Truffles and morels, useful for soups and sauces, 97

    ............how to preserve them in the winter, 178

    Tunbridge cakes, 238

    Turbot, to choose, 1

    ......, to keep, 5

    ......, to boil, 6

    ......, pie, 128

    Turkeys, to choose, 79

    ......, to boil, 81

    ............, an excellent

    sauce for them boiled, 113

    ......, to roast, 82

    ......, pulled, 82

    ......, patties, 161

    ......,management of turkeys in the poultry-yard, 274.

    Turnip soup, 100......pie, 135

    Turtles, little eggs for them,209

    View page [350]

    Turtle, force-meat for them, 125 > U.

    Udder and tongue, to roast, 41 > V.

    Veal, to choose, 24

    ...., to keep, 44 .... leg, 44

    .... knuckle, 45 .... shoulder, 45

    .... neck,45

    ........, a-la-braise, 46

    ...., breast of,46

    ...., rolled breast, 46

    ...., to collar a breast, to eat cold, 46

    ...., a-la-daube, 47

    .... rolls of either cold meat or fresh, 47

    ...., harrico of, 47

    ...., a dunelm of cold, 48

    ...., minced, 48

    ...., potted, 48

    ...., to pot veal with ham, 48

    .... cutlets Maintenon, 49

    ..........another way, 49

    ..........other ways, 49

    .... collops, 49

    ...., to dress collops quick, 49

    ...., scallops of cold veal, 50

    .... fricandeau, 50

    ....,a cheaper, but equally good, fricandeau, 50

    ...., fricandeau, another way,51

    .... olives, 51

    .... cake, 51

    .... sausages, 51

    .... broth, 98

    .... gravy, 111

    .... pie, 129

    ........., a rich one, 129

    .... and parsley pie, 129

    .... olive pie, 130

    .... suet pudding, 146
    Careful...the older I get, the less "life sentence" is a deterrent.

  4. #14
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    Veal-patties 161

    .... broth, very nourishing, 277 Vegetables, 168 to 178

    ............, observations on dressing them, 168

    ............, to boil them green, 168; in hard water, 169

    ............, how to pre serve for the winter, 177

    ............soup, 102

    .............., another, 103

    ............pie, 134

    Venison, to choose, 23

    ......, to keep, 29

    ......, to dress, 29

    ......, haunch, neck, &c. 30

    ......, stewed shoulder,30

    ......, breast, 30

    ......, hashed, 30

    ......, the old currant-sauce for, 117

    ......pasty, crust for, 154

    .........., 163

    ......, to make a pasty of beef or mutton, to eat as well as venison, 164

    Verder, or milk-punch, 258

    Vinegar, camp, 120

    ......, gooseberry, 120

    ......, raspberry, 230

    ......, raspberry-vinegar wa ter, 288

    ......, shalot, 120

    ......, sugar, 120

    ......, cucumber, 121

    ......, wine, 121

    ...... and lemon whey, 288

    Vingaret, for cold fowl or meat, 120 > W.

    Wafers, 240

    Wainscot, fine oak, to give a gloss to, 304

    Walnuts, to pickle, 182

    .......... another way, 182

    View page [351]

    Walnut ketchup of the finest sort, 184

    Wash-balls, to make, 295

    Washes for stucco, 298

    Water, an excellent one to pre vent the hair from felling off, and to thicken it, 296

    Water-cakes, 238

    Water-gruel, 286

    .........., another way, 286

    .... souchy, 18

    Welch pudding, 150

    .....rabbit, 206

    .... ale, to brew, 247

    Whey, 288

    ...., white-wine whey, for the sick, 288

    .... ,vinegar and lemon wheys,288

    White, to stain jellies, ices, or cakes, 201

    ...., hog's puddings, 66 .......... sauce, or becha mel, 110

    Whitings, to choose, 2 ........, to dry (like had dock), 14

    Widgeon, to dress 92

    Wild fowl, to roast,92

    ........, sauce for, 113

    .............., another,113

    Windsor-beans fricasseed, 172 Wine, to refine, 249

    .... roll, 199

    .... vinegar, 121

    ...., mulled, 283

    ............. another way,283

    Wine, to preserve strawberries in wine, 215

    ...., remarks on English wines, 250

    .... a rich and pleasant wine,250

    ...., raspberry wine, 25

    ............or currant wine,251; another way, 251

    ...., black-currant wine, very fine, 252

    ...., ginger-wine, excellent,252; another way, 252

    ...., cowslip wine, excellent,253

    ...., elder-wine, 253

    .............., white, very much like Frontiniac, 253

    ...., clary wine, 254

    ...., raisin wine, excellent,254

    .............., with cyder,254

    .............., without cy der, 255

    Woodcocks, to dress, 93

    Woollen, to preserve it from moths, 300 > Y. Yeast, to make, 242.........., another way, 242......, to preserve, 250......, dumplings, 151Yellow, to stain jellies, ices, or cakes, 201 Yorkshire cake, 246 ........pudding, 150

    THE END.

    W. Wilson, Printer, St. John's Square.

    View page [advertisement] > BOOKS PUBLISHED BY J. MURRAY, FLEET-STREET.

    1. THE POSTHUMOUS WORKS of Mrs. CHAPONE;containing her Correspondence with Mr. Richardson on the. subject of Parental Authority and Filial Obedience; a series; of Letters to Mrs. Eliz. Carter; and some Fugitive Pieces, never before published. To these is prefixed an Authentic Life of the Author, drawn up by HER OWN FAMILY. Jr 2 Vols. small 8vo. 7s. 6d.

    2. LETTERS ON THE IMPROVEMENT OF THE MIND, addressed to a Lady. By Mrs. CHAPONE. A new Edition, with the Author's latest. Corrections and Additions. Small Svo. 4s,

    3. MISCELLANIES, in Prose and Verse; including a Letter to a newly married Lady. By Mrs. CHAPONE. A new Edition, with the Author's last Corrections and Additions. Small 8vo. 4s.

    4. THE WORKS COMPLETE OF MRS. CHAPONE; remaining-I. Letters on the Improvement of the Mind.- II. Miscellanies, in Prose and Verse.-Ill, Correspondence with Mr. Richardson on the Subject of Parental Authority and Filial Obedience.-IV. A Series of Letters to Mrs. Elizabeth Carter.- V. Fugitive Pieces. To these is prefixed an authentic Life of the Author, drawn up by HER OWN FAMILY. A new Edition, with the Author's last Corrections and Additions. Printed neatly and uniformly in 4 Vols. small 8vo. 16s.

    5. THE LADY'S LIBRARY; or Parental Monitor: Containing-I. Dr, Gregory's Father's Legacy to his Daughters.- II. Lady Pennington's Unfortunate Mother's Advice to her Daughter-.-111. The Marchioness of Lambert's Advice of a Mother to her Daughter.-IV. Moor's Fables for the Female Sex. Printed very neatly in 1 Vol. small 8vo. 6s.

    6. THE TABLET OF MEMORY; shewing every Me-morablti Event in History, from the earliest Period to the Year 1807 : classed under distinct Heads, with their Dates; comprehending an Epitome of English History, with an exact Chronology of Painters, Eminent Men, &.c. To which are annexed, several useful Lists. The Eleventh Edition, con- siderably enlarged with several hundred additional Articles, 12mo. 4s. 6d.

    7 THE HOLY BIBLE; a 'beautiful and most correct Edition. Printed by Mr. Woodfall. In Imperial 4to. 51. 5s. The same in Royal 4to. 31. 3s. The same in Medium 4to. 11.18s. I
    Careful...the older I get, the less "life sentence" is a deterrent.

  5. #15
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    very cool, thank you.

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    You're welcome Carol, watch for more! Welcome to TTOL!

    They'll come one every couple days I think. (That means I'll be posting these for the next year or more. Unless I feel like keeping the rhythm going on a particular day.) It's time consuming because of post size constraints.

    BTW, Thread Tools at the top of the thread will display a "printer friendly" version, without my signature and avatar, but some of these are quite long, even formatted like that.
    Careful...the older I get, the less "life sentence" is a deterrent.

  7. #17
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    Powder - Love this stuff Brother. Putting all of into a Word Document and saving. Many Thanks.

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