Chapter 2

will make the butter soft. When you find that the handle moves heavily and with great difficulty, the butter has come; that is, it has separated from the thin fluid and gathered into a lump, and it then is not necessary to churn any longer. Take it out with a wooden ladle, and put it into a small tub or pail. Squeeze and press it hard with the ladle, to get out all that remains of the milk. Add a little salt, and then squeeze and work It for a long time. If any of the milk is allowed to remain in, it will speedily turn sour and spoil the butter. Set it away in a cool place for three hours, and then work it over again. [Footnote: A marble slab or table will be found of great advantage in working and making up butter.] Wash it in cold water; weigh it; make it up into separate pounds, smoothing, and shaping it; and clap each pound on your wooden butter print, dipping the print every time in cold water. Spread a clean linen cloth on a bench in the spring-house; place the butter on it, and let it set till it becomes perfectly hard. Then wrap each pound in a separate piece of linen that has been dipped in cold water.

Pour the buttermilk into a clean crock, and place it in the spring-house, with a saucer to dip it out with. Keep the pot covered. The buttermilk will be excellent the first day; but afterwards it will become too thick and sour. Winter buttermilk is never very palatable.

Before you put away the churn, wash and scald it well; and the day that you use it again, keep it for an hour or more filled with cold water.

In cold weather, churning is a much more tedious process than in summer, as the butter will be longer coming. It is best then to have the churn in a warm room, or near the fire. If you wish to prepare the butter for keeping a long time, take it after it has been thoroughly well made, and pack it down tightly into a large jar. You need not in working it, add more salt than if the butter was to be eaten immediately. But preserve it by making a brine of fine salt, dissolved in water. The brine must be strong enough to bear up an egg on the surface without sinking. Strain the brine into the jar, so as to be about two inches above the butter. Keep the jar closely covered, and set it in a cool place.

When you want any of the butter for use, take it off evenly from the top; so that the brine may continue to cover it at a regular depth.

This receipt for making butter is according to the method in use at the best farm-houses in Pennsylvania, and if exactly followed will be found very good. The badness of butter is generally owing to carelessness or mismanagement; to keeping the cream too long without churning; to want of cleanliness in the utensils; to not taking the trouble to work it sufficiently; or to the practice of salting it so profusely as to render it unpleasant to the taste, and unfit for cakes or pastry. All these causes of bad butter are inexcusable, and can easily be avoided. Unless the cows have been allowed to feed where there are bitter weeds or garlic, the milk cannot naturally have any disagreeable taste, and therefore the fault of the butter must be the fault of the maker. Of course, the cream is much richer where the pasture is fine and luxuriant; and in winter, when the cows have only dry food, the butter must be consequently whiter and more insipid than in the grazing season. Still, if properly made, even winter butter cannot taste badly.

Many economical housekeepers always buy for cooking, butter of inferior quality. This is a foolish practice; as when it is bad, the taste will predominate through all attempts to disguise it, and render every thing unpalatable with which it is combined. As the use of butter is designed to improve and not to spoil the flavour of cookery, it is better to omit it altogether, and to substitute something else, unless you can procure that which is good. Lard, suet, beef-drippings, and sweet oil, may be used in the preparation of various dishes; and to eat with bread or warm cakes, honey, molasses, or stewed fruit, &c, are far superior to bad butter.

CHEESE.

In making good cheese, skim milk is never used. The milk should either be warm from the cow or heated to that temperature over the fire. When the rennet is put in, the heat of the milk should be from 90 to 96 degrees. Three quarts of milk will yield, on an average, about a pound of cheese. In infusing the rennet, allow a quart of lukewarm water, and a table-spoonful of salt to a piece about half the size of your hand. The rennet must soak all night in the water before it can be fit for use. In the morning (after taking as much of it as you want) put the rennet water into a bottle and cork it tightly. It will keep the better for adding to it a wine glass of brandy. If too large a proportion of rennet is mixed with the milk, the cheese will be tough and leathery.

To make a very good cheese, take three buckets of milk warm from the cow, and strain it immediately into a large tub or kettle. Stir into it half a tea-cupful of infusion of rennet or rennet-water; and having covered it, set it in a warm place for about half an hour, or till it becomes a firm curd. Cut the curd into squares with a large knife, or rather with a wooden slitting-dish, and let it stand about fifteen minutes. Then break it up fine with your hands, and let it stand a quarter of an hour longer. Then pour off from the top as much of the whey as you can; tie up the curd in a linen cloth or bag, and hang it up to drain out the remainder of the whey; setting a pan under it to catch the droppings. After all the whey is drained out, put the curd into the cheese-tray, and cut it again into slices; chop it coarse; put a cloth about it; place it in the cheese-hoop or mould, and set it in the screw press for half an hour, pressing it hard. [Footnote: If you are making cheese on a small scale, and have not a regular press, put the curd (after you have wrapped it in a cloth) into a small circular wooden box or tub with numerous holes bored in the bottom; and with a lid that fits the inside exactly. Lay heavy weights on the lid in such a manner as to press evenly all over.] Then take it out; chop the curd very fine; add salt to your taste; and put it again into the cheese-hoop with a cloth about it, and press it again. You must always wet the cloth all over to prevent its sticking to the cheese, and tearing the surface. Let it remain in the press till next morning, when you must take it out and turn it; then wrap it in a clean wet cloth, and replace it in the press, where it must remain all day. On the following morning again take out the cheese; turn it, renew the cloth, and put it again into the press. Three days pressing will be sufficient.

When you finally take it out of the press, grease the cheese all over with lard, and put it on a clean shelf in a dry dark room, or in a wire safe. Wipe, grease, and turn it carefully every day. If you omit this a single day the cheese will spoil. Keep the shelf perfectly clean, and see that the cheese does not stick to it. When the cheese becomes firm, you may omit the greasing; but continue to rub it all over every day with a clean dry cloth. Continue this for five or sis weeks; the cheese will then be fit to eat.

The best time for making cheese is when the pasture is in perfection.

You may enrich the colour of the cheese by a little anatto or arnotta; of which procure a small quantity from the druggist, powder it, tie it in a muslin rag, and hold it in the warm milk, (after it is strained,) pressing out the colouring matter with your fingers, as laundresses press their indigo or blue rag in the tub of water. Anatto is perfectly harmless.

After they begin to dry, (or ripen, as it is called,) it is the custom in some dairy-farms, to place the cheeses in the haystack, and keep them there among the hay for five or six weeks. This is said greatly to improve their consistence and flavour. Cheeses are sometimes ripened by putting them every day in fresh grass.

SAGE CHEESE.

Take some of the young top leaves of the sage plant, and pound them in a mortar till you have extracted the juice. Put the juice into a bowl, wipe out the mortar, put in some spinach leaves, and pound them till you have an equal quantity of spinach juice. Mix the two juices together, and stir them into the warm milk immediately after you have put in the rennet. You may use sage juice alone; but the spinach will greatly improve the colour; besides correcting the bitterness of the sage.

STILTON CHEESE.

Having strained the morning's milk, and skimmed the cream from the milk of the preceding evening, mix the cream and the new milk together while the latter is quite warm, and stir in the rennet-water. When the curd has formed, you must not break it up, (as is done with other cheese,) but take it out all at once with a wooden skimming dish, and place it on a sieve to drain gradually. While it is draining, keep pressing it gently till it becomes firm and dry. Then lay a clean cloth at the bottom of a wooden cheese-hoop or mould, which should have a few small holes bored in the bottom. The cloth must be large enough for the end to turn over the top again, after the curd is put in. Place it in the press for two hours; turn it, (putting a clean cloth under it,) and press it again for six or eight hours. Then turn it again, rub the cheese all over with salt, and return it to the press for fourteen hours. Should the edges of the cheese project, they must be pared off.

When you take it finally out of the press, bind it round tightly with a cloth, (which must be changed every day when you turn the cheese,) and set it on a shelf or board. Continue the cloths till the cheese is firm enough to support itself; rubbing or brushing the outside every day when you turn it. After the cloths are left off, continue to brush the cheese every day for two or three months; during which time it may be improved by keeping it covered all round, under and over, with grass, which must be renewed every day, and gathered when quite dry after the dew is off. Keep the cheese and the grass between two large plates.

A Stilton cheese is generally made of a small size, seldom larger in circumference than a dinner plate, and about four or five inches thick. They are usually put up for keeping, in cases of sheet lead, fitting them exactly. There is no cheese superior to them in richness and mildness.

Cream cheeses (as they are generally called) may be made in this manner. They are always eaten quite fresh, while the inside is still somewhat soft. They are made small, and are sent to table whole, cut across into triangular slices like a pie or cake. After they become fit to eat, they will keep good but a day or two, but they are considered while fresh very delicious.

COTTAGE CHEESE.

This is that preparation of milk vulgarly called Smear Case. Take a pan of milk that has just began to turn sour; cover it, and set it by the fire till it becomes a curd. Pour off the whey from the top, and tie up the curd in a pointed linen bag, and hang it up to drain; setting something under it to catch the droppings. Do not squeeze it. Let it drain all night, and in the morning put the curd into a pan, (adding some rich cream,) and work it very fine with a spoon, chopping and pressing it till about the consistence of a soft bread pudding. To a soup plate of the fine curd put a tea-spoonful of salt; and a piece of butter about the size of a walnut; mixing all thoroughly together. Having prepared the whole in this manner, put it into a stone or china vessel; cover it closely, and set it in a cold place till tea time. You may make it of milk that is entirely sweet by forming the curd with rennet.

A WELSH RABBIT.

Toast some slices of bread, (having cut off the crust,) butter them, and keep them hot. Grate or shave down with a knife some fine mellow cheese: and, if it is not very rich, mix with it a few small bits of butter. Put it into a cheese-toaster, or into a skillet, and add to it a tea-spoonful of made mustard; a little cayenne pepper; and if you choose, a wine glass of fresh porter or of red wine. Stir the mixture over hot coals, till it is completely dissolved; and then brown it by holding over it a salamander, or a red-hot shovel. Lay the toast in the bottom and round the sides of a deep dish; put the melted cheese upon it, and serve it up as hot as possible, with dry toast in a separate plate; and accompanied by porter or ale.

This preparation of cheese is for a plain supper.

Dry cheese is frequently grated on little plates for the tea-table.

TO MAKE CHOCOLATE

To each square of a chocolate cake allow three jills, or a chocolate cup and a half of boiling water. Scrape down the chocolate with a knife, and mix it first to a paste with a small quantity of the hot water; just enough to melt it in. Then put it into a block tin pot with the remainder of the water; set it on hot coals; cover it, and let it boil (stirring it twice) till the liquid is one third reduced. Supply that third with cream or rich milk; stir it again, and take it off the fire. Serve it up as hot as possible, with dry toast, or dry rusk. It chills immediately. If you wish it frothed, pour it into the cup, and twirl round in it the little wooden instrument called a chocolate mill, till you nave covered the top with foam.

TO MAKE TEA.

In buying tea, it is best to get it by the box, of an importer, that you may be sure of having it fresh, and unmixed with any that is old and of inferior quality. The box should be kept in a very dry place. If green tea is good, it will look green in the cup when poured out. Black tea should be dark coloured and have a fragrant flowery smell. The best pots for making tea are those of china. Metal and Wedgwood tea-pots by frequent use will often communicate a disagreeable taste to the tea. This disadvantage may be remedied in Wedgwood ware, by occasionally boiling the tea-pots in a vessel of hot water.

In preparing to make tea, let the pot be twice scalded from the tea-kettle, which must be boiling hard at the moment the water is poured on the tea; otherwise it will be weak and insipid, even when a large quantity is put in. The best way is to have a chafing dish, with a kettle always boiling on it, in the room where the tea is made. It is a good rule to allow two tea-spoonfuls of tea to half a pint or a large cupful of water, or two tea-spoonfuls for each grown person that is to drink tea, and one spoonful extra. The pot being twice scalded, put in the tea, and pour on the water about ten minutes before you want to fill the cups, that it may have time to draw or infuse. Have hot water in another pot, to weaken the cups of those that like it so. That the second course of cups may be as strong as the first, put some tea into a cup just before you sit down to table, pour on it a very little boiling water, (just enough to cover it,) set a saucer over it to keep in the steam, and let it infuse till you have filled all the first cups; then add it to that already in the tea-pot, and pour in a little boiling water from the kettle. Except that it is less convenient for a large family, a kettle on a chafing dish is better than an urn, as the water may be kept longer boiling.

In making black tea, use a larger quantity than of green, as it is of a much weaker nature. The best black teas in general use are pekoe and pouchong; the best green teas are imperial, young hyson, and gunpowder.

TO MAKE COFFEE.

The manner in which coffee is roasted is of great importance to its flavour. If roasted too little, it will be weak and insipid; if too much, the taste will be bitter and unpleasant. To have it very good, it should be roasted immediately before it is made, doing no more than the quantity you want at that time. It loses much of its strength by keeping, even in twenty-four hours after roasting. It should on no consideration be ground till directly before it is made. Every family should be provided with a coffee roaster, which is an iron cylinder to stand before the fire, and is either turned by a handle, or wound up like a jack to go of itself. If roasted in an open pot or pan, much of the flavour evaporates in the process. Before the coffee is put into the roaster, it should be carefully examined and picked, lest there should be stones or bad grains among it. It should be roasted of a bright brown; and will be improved by putting among it a piece of butter when about half done.

Watch it carefully while roasting, looking at it frequently.

A coffee-mill affixed to the wall is far more convenient than one that must he held on the lap. It is best to grind the coffee while warm.

Allow half a pint of ground coffee to three pints of water. If the coffee is not freshly roasted, you should put in more. Put the water into the tin coffee-pot, and set it on hot coals; when it boils, put in the coffee, a spoonful at a time, (stirring it between each spoonful,) and add two or three chips of isinglass, or the white of an egg. Stir it frequently, till it has risen up to the top in boiling; then set it a little farther from the fire, and boil it gently for ten minutes, or a quarter of an hour; after which pour in a tea-cup of cold water, and put it in the corner to settle for ten minutes. Scald your silver or china pot, and transfer the coffee to it; carefully pouring it off from the grounds, so as not to disturb them.

If coffee is allowed to boil too long, it will lose much of its strength, and also become sour.

FRENCH COFFEE.

To make coffee without boiling, you must have a biggin, the best sort of which is what in France is called a Grecque. They are to be had of various sizes and prices at the tin stores. Coffee made in this manner is much less troublesome than when boiled, and requires no white of egg or isinglass to clear it. The coffee should be freshly roasted and ground. Allow two cupfuls of ground coffee to sis cupfuls of boiling water. Having first scalded the biggin, (which should have strainers of perforated tin, and not of linen,) put in the coffee, and pour on the water, which should be boiling hard at the time. Shut down the lid, place the pot near the fire, and the coffee will be ready as soon as it has all drained through the coarse and fine strainers into the receiver below the spout. Scald your china or silver pot, and pour the coffee into it. But it is best to have a biggin in the form of an urn, in which the coffee can both be made and brought to table.

For what is called milk coffee,--boil the milk or cream separately; bring it to table in a covered vessel, and pour it hot into the coffee, the flavour of which will be impaired if the milk is boiled with it.

DOMESTIC LIQUORS ETC.

SPRUCE BEER

Put into a large kettle, ten gallons of water, a quarter of a pound of hops, and a tea-cupful of ginger. Boil them together till all the hops sink to the bottom. Then dip out a bucket full of the liquor, and stir into it six quarts of molasses, and three ounces and a half of the essence of spruce. When all is dissolved, mix it with the liquor in the kettle; strain it through a hair sieve into a cask; and stir well into it half a pint of good strong yeast. Let it ferment a day or two; then bung up the cask, and you may bottle the beer the next day. It will be fit for use in a week.

For the essence of spruce, you may substitute two pounds of the outer sprigs of the spruce fir, boiled ten minutes in the liquor.

To make spruce beer for present use, and in a smaller quantity, boil a handful of hops in two gallons and a half of water, till they fall to the bottom, Then strain the water, and when it is lukewarm, stir into it a table-spoonful of ground white ginger; a pint of molasses; a table-spoonful of essence of spruce; and half a pint of yeast. Mix the whole well together in a stone jug, and let it ferment for a day and a half, or two days. Then put it into bottles, with three or four raisins in the bottom of each, to prevent any further fermentation. It will then be fit for immediate use.

GINGER BEER.

Break up a pound and a half of loaf-sugar, and mix with it three ounces of strong white ginger, and the grated peel of two lemons. Put these ingredients into a large stone jar, and pour over them two gallons of boiling water. When it becomes milk-warm strain it, and add the juice of the lemons and two large table-spoonfuls of strong yeast. Make this beer in the evening and let it stand all night. Next morning bottle it in little half pint stone bottles, tying down the corks with twine.

MOLASSES BEER.

To six quarts of water, add two quarts of West India molasses; half a pint of the best brewer's yeast; two table-spoonfuls of ground ginger; and one table-spoonful of cream of tartar. Stir all together. Let it stand twelve hours, and then bottle it, putting three or four raisins into each bottle.

It will be much improved by substituting the juice and grated peel of a large lemon, for one of the spoonfuls of ginger.

Molasses beer keeps good but two or three days.

SASSAFRAS BEER.

Have ready two gallons of soft water; one quart of wheat bran; a large handful of dried apples; half a pint of molasses; a small handful of hops; half a pint of strong fresh yeast, and a piece of sassafras root the size of an egg.

Put all the ingredients (except the molasses and yeast) at once into a large kettle. Boil it till the apples are quite soft. Put the molasses into a small clean tub or a large pan. Set a hair sieve over the vessel, and strain the mixture through it. Let it stand till it becomes only milk-warm, and then stir in the yeast. Put the liquor immediately into the keg or jugs, and let it stand uncorked to ferment. Fill the jugs quite full, that the liquor in fermenting may run over. Set them in a large tub. When you see that the fermentation or working has subsided, cork it, and it will be fit for use next day.

Two large table-spoonfuls of ginger stirred into the molasses will be found an improvement.

If the yeast is stirred in while the liquor is too warm, it will be likely to turn sour.

If the liquor is not put immediately into the jugs, it will not ferment well.

Keep it in a cold place. It will not in warm weather be good more than two days. It is only made for present use.

GOOSEBERRY WINE.

Allow three gallons of soft water (measured after it has boiled an hour) to six gallons of gooseberries, which must be full ripe. Top and tail the gooseberries; put them, a few at a time, into a wooden dish, and with a rolling-pin or beetle break and mash every one; transferring them, as they are done, into a large stone jar. Pour the boiling water upon the mashed gooseberries; cover the jar, and let them stand twelve hours. Then strain and measure the juice, and to each quart allow three-quarters of a pound of loaf-sugar; mix it with the liquid, and let it stand eight or nine hours to dissolve, stirring it several times.

Then pour it into a keg of proper size for containing it, and let it ferment at the bung-hole; filling it up as it works out with some of the liquor reserved for that purpose. As soon as it ceases to hiss, stop it close with a cloth wrapped round the bung. A pint of white brandy for every gallon of the gooseberry wine may be added on bunging it up. At the end of four or five months it will probably be fine enough to bottle off. It is best to bottle it in cold frosty weather. You may refine it by allowing to every gallon of wine the whites of two eggs, beaten to a froth, with a very small tea-spoonful of salt. When the white of egg, &c, is a stiff froth, take out a quart of the wine, and mix them well together. Then pour it into the cask, and in a few days it will be fine and clear. You may begin to use it any time after it is bottled. Put two or three raisins in the bottom of each bottle. They will tend to keep the wine from any farther fermentation.

Fine gooseberry wine has frequently passed for champagne. Keep the bottles in saw-dust, lying on their sides.

CURRANT WINE.

Take four gallons of ripe currants; strip them from the stalks into a great stone jar that has a cover to it, and mash them with a long thick stick. Let them stand twenty-four hours; then put the currants into a large linen bag; wash out the jar, set it under the bag, and squeeze the juice into it. Boil together two gallons and a half of water, and five pounds and a half of the best loaf-sugar, skimming it well. When the scum ceases to rise, mix the syrup with the currant juice. Let it stand a fortnight or three weeks to settle; and then transfer it to another vessel, taking care not to disturb the lees or dregs. If it is not quite clear and bright, refine it by mixing with a quart of the wine, (taken out for the purpose,) the whites of two eggs beaten to a stiff froth, and half an ounce of cream of tartar. Pour this gradually into the vessel. Let it stand ten days, and then bottle it off. Place the bottles in saw-dust, laying them on their sides. Take care that the saw-dust is not from pine wood. The wine will be fit to drink in a year, but is better when three or four years old.

You may add a little brandy to it when you make it; allowing a quart of brandy to six gallons of wine.

RASPBERRY WINE.

Put four gallons of ripe raspberries into a stone jar, and mash them with a round stick. Take four gallons of soft water, (measured after it has boiled an hour,) and strain it warm over the raspberries. Stir it well and let it stand twelve hours. Then strain it through a bag, and to every gallon of liquor put three pounds of loaf-sugar. Set it over a clear fire, and boil and skim it till the scum ceases to rise. When it is cold bottle it. Open the bottles every day for a fortnight, closing them again in a few minutes. Then seal the corks, and lay the bottles on their sides in saw-dust, which must not be from pine wood.

ELDERBERRY WINE.

Gather the elderberries when quite ripe; put them into a stone jar, mash them with a round stick, and set them in a warm oven, or in a large kettle of boiling water till the jar is hot through, and the berries begin to simmer. Then take them out, and press and strain them through a sieve. To every quart of juice allow a pound of Havanna or Lisbon sugar, and two quarts of cold soft water. Put the sugar into a large kettle, pour the juice over it, and, when it has dissolved, stir in the water. Set the kettle over the fire, an& boil and skim it till the scum ceases to rise. To four gallons of the liquor add a pint and a half of brandy. Put it into a keg, and let it stand with the bung put in loosely for four or five days, by which time it will have ceased to ferment. Then stop it closely, plastering the bung with clay. At the end of six months, draw off a little of it; and if it is not quite clear and bright, refine it with the whites and shells of three or four eggs, beaten to a stiff froth and stirred into a quart of the wine, taken out for the purpose and then returned to the cask; or you may refine it with an ounce or more of dissolved isinglass. Let it stand a week or two, and then bottle it.

This is an excellent domestic wine, very common in England, and deserving to be better known in America, where the elderberry tree is found in great abundance. Elderberry wine is generally taken mulled with spice, and warm.

ELDER FLOWER WINE.

Take the flowers or blossoms of the elder tree, and strip them from the stalks. To every quart of flowers allow one gallon of water, and three pounds of while sugar. Boil and skim the sugar and water, and then pour it hot on the flowers. When cool, mix in with it some lemon juice and some yeast; allowing to six gallons of the liquor the juice of six lemons, and four or five table-spoonfuls of good yeast stirred in very hard. Let it ferment for three days in a tub covered with a double blanket. Then strain the wine through a sieve, (add six whites of eggs beaten to a stiff froth, or an ounce of melted isinglass,) and put it into a cask, in the bottom of which you have laid four or five pounds of the best raisins, stoned. Stop the cask closely, and in six months the wine will be fit to bottle. It will much resemble Frontiniac, the elder flowers imparting to it a very pleasant taste.

CIDER WINE.

Take sweet cider immediately from the press. Strain it through a flannel bag into a tub, and stir into it as much honey as will make it strong enough to bear up an egg. Then boil and skim it, and when the scum ceases to rise, strain it again. When cool, put it into a cask, and set it in a cool cellar till spring. Then bottle it off; and when ripe, it will be found a very pleasant beverage. The cider must be of the very best quality, made entirely from good sound apples.

MEAD.

To every gallon of water put five pounds of strained honey, (the water must be hot when you add the honey,) and boil it three quarters of an hour, skimming it well. Then put in some hops tied in a thin bag, (allowing an ounce or a handful to each gallon,) and let it boil half an hour longer. Strain it into a tub, and let it stand four days. Then put it into a cask, (or into a demijohn if the quantity is small,) adding for each gallon of mead a jill of brandy and a sliced lemon. If a large cask, do not bottle it till it has stood a year.

FOX GRAPE SHRUB.

Gather the grapes when they are full grown, but before they begin to purple. Pick from the stems a sufficient quantity to nearly fill a large preserving kettle, and pour on them as much boiling water as the kettle will hold. Set it over a brisk fire, and keep it scalding hot till all the grapes have burst. Then take them off, press out and strain the liquor, and allow to each quart a pound of sugar stirred well in. Dissolve the sugar in the juice; then put them together into a clean kettle, and boil and skim them for ten minutes, or till the scum ceases to rise. When cold, bottle it; first putting into each bottle a jill of brandy. Seal the bottles, and keep them in a warm closet.

You may make gooseberry shrub in this manner.

CURRANT SHRUB.

Your currants must be quite ripe. Pick them from the stalks, and squeeze them through a linen bag. To each quart of juice allow a pound of loaf-sugar. Put the sugar and juice into a preserving kettle, and let it melt before it goes on the fire. Boil it ten minutes, skimming it well. When cold, add a jill of the best white brandy to each quart of the juice. Bottle it, and set it away for use; sealing the corks. It improves by keeping.

Raspberry shrub may be made in this manner; also strawberry.

CHERRY SHRUB.

Pick from the stalks, and stone a sufficient quantity of ripe morellas, or other red cherries of the best and most juicy description. Put them with all their juice into a stone jar, and set it, closely covered, into a deep kettle of boiling water. Keep it boiling hard for a quarter of an hour. Then pour the cherries into a bag, and strain and press out all the juice. Allow a pound of sugar to a quart of juice, boil them together ten minutes in a preserving kettle, skimming them well, and when cold, bottle the liquid; first putting a jill of brandy into each bottle.

CHERRY BOUNCE.

Mix together six pounds of ripe morellas and six pounds of large black heart cherries. Put them into a wooden bowl or tub, and with a pestle or mallet mash them so as to crack all the stones. Mix with the cherries three pounds of loaf-sugar, or of sugar candy broken up, and put them into a demijohn, or into a large stone jar. Pour on two gallons of the best double rectified whiskey. Stop the vessel closely, and let it stand three months, shaking it every day during the first month. At the end of the three months you may strain the liquor and bottle it off. It improves by age.

LEMON SYRUP.

Break up into large pieces six pounds of fine loaf-sugar. Take twelve large ripe lemons, and (without cutting them) grate the yellow rind upon the sugar. Then, put the sugar, with the lemon gratings and two quarts of water, into a preserving kettle, and let it dissolve. When it is all melted, boil it till quite thick, skimming it till no more scum rises; it will then be done. Have ready the juice of all the lemons, and when the syrup is quite cold, stir in the lemon juice. Bottle it, and keep it in a cool place.

It makes a delicious drink in summer, in the proportion of one third lemon syrup and two thirds ice water.

LEMON CORDIAL.

Pare off very thin the yellow rind of a dozen large lemons; throw the parings into a gallon of white brandy, and let them steep till next day, or at least twelve hours. Break up four pounds of loaf-sugar into another vessel, and squeeze upon it the juice of the lemons. Let this too stand all night. Next day mix all together, boil two quarts of milk, and pour it boiling hot into the other ingredients. Cover the vessel, and let it stand eight days, stirring it daily. Then strain it through a flannel bag till the liquid is perfectly clear. Let it stand six weeks in a demijohn or glass jar, and then bottle it.

To make it still more clear, you may filter it through a piece of fine muslin pinned down to the bottom of a sieve, or through blotting paper, which must be frequently renewed. It should be white blotting paper.

ROSE CORDIAL.

Put a pound of fresh rose leaves into a tureen, with a quart of lukewarm water. Cover the vessel, and let them infuse for twenty-four hours. Then squeeze them through a linen bag till all the liquid is pressed out. Put a fresh pound of rose leaves into the tureen, pour the liquid back into it, and let it infuse again for two days. You may repeat this till you obtain a very strong infusion. Then to a pint of the infusion add half a pound of loaf-sugar, half a pint of white brandy, an ounce of broken cinnamon, and an ounce of coriander seeds. Put it into a glass jar, cover it well, and let it stand for two weeks. Then filter it through a fine muslin or a blotting paper (which must be white) pinned on the bottom of a sieve; and bottle it for use.

STRAWBERRY CORDIAL.

Hull a sufficient quantity of ripe strawberries, and squeeze them through a linen bag. To each quart of the juice allow a pint of white brandy, and half a pound of powdered loaf-sugar. Put the liquid into a glass jar or a demijohn, and let it stand a fortnight. Then filter it through a sieve, to the bottom of which a piece of fine muslin or blotting paper has been fastened; and afterwards bottle it,

RASPBERRY CORDIAL.

May be made in the above manner.

QUINCE CORDIAL.

Take the finest and ripest quinces you can procure, wipe them clean, and cut out all the defective parts. Then grate them into a tureen or some other large vessel, leaving out the seeds and cores. Let the grated pulp remain covered in the tureen for twenty-four hours. Then, squeeze it through a jelly-bag or cloth. To six quarts of the juice allow a quart of cold water, three pounds of loaf-sugar, (broken up,) and a quart of white brandy. Mix the whole well together, and put it into a stone jar. Have ready three very small flannel or thick muslin bags, (not larger than two inches square,) fill one with grated nutmeg, another with powdered mace, and the third with powdered cloves; and pat them, into the jar that the spice may flavour the liquor without mixing with it. Leave the jar uncorked for a few days; reserving some of the liquor to replace that which may flow over in the fermentation. Whenever it has done working, bottle it off, but do not use it for six months. If not sufficiently bright and clear, filter it through fine muslin, pinned round the bottom of a sieve, or through a white blotting paper fastened in the same manner.

PEACH CORDIAL.

Take the ripest and most juicy free-stone peaches you can procure. Cut them from the stones, and quarter them without paring. Crack the stones, and extract the kernels, which must be blanched and slightly pounded. Put the peaches into a large stone jar in layers, alternately with layers of the kernels, and of powdered loaf-sugar. When the jar is three parts full of the peaches, kernels, and sugar, fill it up with white brandy. Set the Jar in a large pan, and leave it uncovered for three or four days, in case of its fermenting and flowing over at the top. Fill up what is thus wasted with more brandy, and then close the jar tightly. Let it stand, five or six months; then filter it, and bottle it for use.

Cherry, apricot, and plum cordial may be made in the above manner; adding always the kernels.

ANNISEED CORDIAL.

Melt a pound of loaf-sugar in two quarts of water. Mix it with two quarts of white brandy, and add a table-spoonful of oil of anniseed. Let it stand a week; then filter it through, white blotting paper, and bottle it for use.

Clove or Cinnamon Cordial may be made in the same manner, by mixing sugar, water and brandy, and adding oil of cinnamon or oil of cloves. You may colour any of these cordials red by stirring in a little powdered cochineal that has been dissolved in a small quantity of brandy.

ROSE BRANDY.

Nearly fill a china or glass jar with freshly-gathered rose leaves, and pour in sufficient French white brandy to fill it quite up; and then cover it closely. Next day put the whole into a strainer, and having squeezed and pressed the rose leaves and drained off the liquid, throw away the leaves, put fresh ones into the jar, and return the brandy to it. Repeat this every day while roses are in season, (taking care to keep the jar well covered,) and you will find the liquid much better than rose water for flavouring cakes and puddings.

LEMON BRANDY.

When you use lemons for punch or lemonade, do not throw away the peels, but cut them in small pieces, and put them into a glass jar or bottle of brandy. You will find this brandy useful for many purposes.

In the same way keep for use the kernels of peach and plum stones, pounding them slightly before you put them into the brandy.

NOYAU.

Blanch and break up a pound of shelled bitter almonds or peach kernels. Mix with them the grated rinds of three large lemons, half a pint of clarified honey that has been boiled and skimmed, and three pounds of the best double-refined loaf-sugar. Put these ingredients into a jar or demijohn; pour in four quarts of the best white brandy or proof spirit; stop the vessel, and let it stand three months, shaking it every day for the first month. Then filter it, dilute it with rose water to your taste, (you may allow a quart of rose water to each quart of the liquor,) and bottle it for use.

This and any other cordial may be coloured red by mixing with it (after it is filtered) cochineal, powdered, dissolved in a little white brandy, and strained through fine muslin.

RATAFIA.

Pound in a mortar, and mix together a pound of shelled bitter almonds, an ounce of nutmegs, a pound of fine loaf-sugar, and one grain (apothecaries' weight) of ambergris. Infuse these ingredients for a week in a gallon of white brandy or proof spirit. Then filter it, and bottle it for use.

CAPILLAIRE.

Powder eight pounds of loaf-sugar, and wet it with three pints of water and three eggs well beaten with their shells. Stir the whole mass very hard, and boil it twice over, skimming it well. Then strain it, and stir in two wine glasses of orange flower water. Bottle it, and use it for a summer draught, mixed with a little lemon juice and water; or you may sweeten punch with it.

ORGEAT.

To make orgeat paste, blanch, mix together, and pound in a mortar till perfectly smooth, three quarters of a pound of shelled sweet almonds, and one quarter of a pound of shelled bitter almonds; adding frequently a little orange flower or rose water, to keep them from oiling; and mixing with them, as you proceed, a pound of fine loaf-sugar that has been previously powdered by itself. When the whole is thoroughly incorporated to a stiff paste, put it into little pots and close them well. It will keep five or six months, and, when you wish to use it for a beverage, allow a piece of orgeat about the size of an egg to each half pint or tumbler of water. Having well stirred it, strain the mixture through a napkin.

To make liquid orgeat for present use; blanch and pound in a mortar, with rose water, a quarter of a pound of sweet and an ounce and a half of bitter almonds. Then sweeten three pints of rich milk with half a pound of loaf-sugar, and stir the almonds gradually into it. Boil it over hot coals; and as soon as it comes to a boil, take it off and stir it frequently till it gets cold. Then strain it, add a glass of brandy, and put it into decanters. When you pour it out for drinking dilute it with water.

LEMONADE.

Take fine ripe lemons, and roll them under your hand on the table to increase the quantity of juice. Then cut and squeeze them into a pitcher, and mix the juice with loaf-sugar and cold water. To half a pint of lemon juice you may allow a pint and a half of water; and ten or twelve moderate sized lumps of sugar. Send it round in little glasses with handles.

To make a tumbler of _very good_ lemonade, allow the juice of one lemon and four or five lumps of sugar, filling up the glass with water. In summer use ice water.

ORANGEADE.

Is made of oranges, in the same proportion as lemonade. It is very fine when frozen.

PUNCH.

Roll twelve fine lemons under your hand on the table; then pare off the yellow rind very thin, and boil it in a gallon of water till all the flavour is drawn out. Break up into a large bowl, two pounds of loaf-sugar, and squeeze the lemons over it. When the water has boiled sufficiently, strain it from the lemon-peel, and mix it with the lemon juice and sugar. Stir in a quart of rum or of the best whiskey.

Two scruples of flowers of benjamin, steeped in a quart of rum, will make an infusion which much resembles the arrack of the East Indies. It should be kept in a bottle, and a little of it will be found to impart a very fine and fragrant flavour to punch made in the usual manner.

FROZEN PUNCH.

Is made as above, omitting one half of the rum or whiskey. Put it into an ice-cream freezer, shaking or stirring it all the time, when it is frozen, send it round immediately, in small glasses with a tea-spoon for each.

ROMAN PUNCH.

Grate the yellow rinds of twelve lemons and two oranges upon two pounds of loaf-sugar. Squeeze on the juice of the lemons and oranges; cover it, and let it stand till next day. Then strain it through a sieve, add a bottle of champagne, and the whites of eight eggs beaten to a froth. You may freeze it or not.

MILK PUNCH.

What is commonly called milk punch, is a mixture of brandy or rum, sugar, milk and nutmeg, with-without either lemon juice or water. It is taken cold with a lump of ice in each tumbler.

FINE MILK PUNCH.

Pare off the yellow rind of nine large lemons, and steep it for twenty-four hours in a quart of brandy or rum. Then mix with it the juice of the lemons, a pound and a half of loaf-sugar, two grated nutmegs, and a quart of water. Add a quart of rich unskimmed milk, made boiling hot, and strain the whole through a jelly-bag. You may either use it as soon as it is cold, or make a larger quantity, (in the above proportions,) and bottle it. It will keep several months.

REGENT'S PUNCH.

Take four large lemons; roll them on the table to make them more juicy, and then pare them as thin as possible. Cut out all the pulp, and throw away the seeds and the white part of the rind. Put the yellow rind and the pulp into a pint of boiling water with two tea-spoonfuls of raw green tea of the best sort. Let all boil together about ten minutes. Then strain it through linen, and stir in a pound of powdered loaf-sugar and a bottle of champagne, or of any liquor suitable for punch. Set it again over the fire, and when just ready to boil, remove it, and pour it into a china bowl or pitcher, to be sent round in glasses.

WINE JELLY.

Clarify a pound of loaf-sugar, by mixing it with half a pint of water and the beaten white of an egg, and then boiling and skimming it. Put an ounce of isinglass (with as much boiling water as will cover it) into a small sauce-pan, and set it in hot coals till the isinglass is thoroughly dissolved. Then when the syrup has been taken from the fire, mix the melted isinglass with it, add a quart of white wine and stir in a table-spoonful or a spoonful and a half of old Jamaica spirits. Stir the mixture very hard, and pour it into a mould. When it has congealed, wrap a cloth dipped in warm water round the outside of the mould; turn out the jelly, and eat it with ice-cream.

BISHOP.

The day before you want to use the liquor toast four large oranges till they are of a pale brown. You may do them either before a clear fire or in the oven of a stove. Dissolve half a pound of loaf-sugar in half a pint of claret. When the oranges are roasted, quarter them without peeling, lay them in the bottom of a bowl or a tureen, add two beaten nutmegs and some cinnamon, and pour on them the wine and sugar. Cover it, and let it stand till next day. Then having heated the remainder of the bottle of claret till it nearly boils, pour it into a pitcher, and having first pressed and mashed the pieces of orange with a spoon to bring out the juice, put them with the sugar, &c. into a cloth, and strain the liquid into the hot claret. Serve it warm in large glasses.

MULLED WINE.

Boil together in a pint of water two beaten nutmegs, a handful of broken cinnamon, and a handful of cloves slightly pounded. When the liquid is reduced to one half, strain it into a quart of port wine, which must be set on hot coals, and taken off as soon as it comes to a boil. Serve it up hot in a pitcher with little glass cups round it, and a plate of fresh rusk.

MULLED CIDER.

Allow six eggs to a quart of cider. Put a handful of whole cloves into the cider, and boil it. While it is boiling, beat the eggs in a large pitcher; adding to them as much sugar as will make the cider very sweet. By the time the cider boils, the eggs will be sufficiently light. Pour the boiling liquor on the beaten egg, and continue to pour the mixture backwards and forwards from one pitcher to another, till it has a fine froth on it. Then pour it warm into your glasses, and grate some nutmeg over each.

Port wine may be mulled in the same manner.

EGG NOGG.

Beat separately the yolks and whites of six eggs. Stir the yolks into a quart of rich milk, or thin cream, and add half a pound of sugar. Then mix in half a pint of rum or brandy. Flavour it with a grated nutmeg. Lastly, stir in gently the beaten white of an egg.

It should be mixed in a china bowl.

SANGAREE.

Mix in a pitcher or in tumblers one-third of wine, ale, or porter, with two-thirds of water either warm or cold. Stir in sufficient loaf-sugar to sweeten it, and grate some nutmeg into it.

By adding to it lemon juice, you may make what is called negus.

TURKISH SHERBET.

Having washed a fore-quarter or knuckle of veal, and cracked the bones, put it on to boil with two quarts and a pint of water. Let it boil till the liquid is reduced to one quart, and skim it well. Then strain it, and set it away to cool. When quite cold, mix with it a pint and a half of clear lemon juice, and a pint and a half of capillaire or clear sugar-syrup. If you have no capillaire ready, boil two pounds of loaf-sugar in a pint and a half of water, clearing it with the beaten white of an egg mixed into the sugar and water before boiling. Serve the sherbet cold or iced, in glass mugs at the dessert, or offer it as a refreshment at any other time.

Sherbet may be made of the juice of various sorts of fruit.

BOTTLED SMALL BEER.

Take a quart bottle of the very best brisk porter, and mix it with four quarts of water, a pint of molasses, and a table-spoonful of ginger. Bottle it, and see that the corks are of the very best kind. It will be fit for use in three or four days.

TO KEEP LEMON JUICE.

Powder a pound of the best loaf-sugar; put it into a bowl, and strain over it a pint of lemon juice; stirring it well with a silver spoon till the sugar has entirely melted. Then bottle it, sealing the corks; and keep it in a dry place.

ESSENCE OF LEMON-PEEL.

Rub lumps of loaf-sugar on fine ripe lemons till the yellow rind is all grated off; scraping up the sugar in a tea-spoon, and putting it on a plate as you proceed. When you have enough, press it down into a little glass or china jar, and cover it closely. This will be found very fine to flavour puddings and cakes.

Prepare essence of orange-peel in the same manner.

CIDER VINEGAR.

Take six quarts of rye meal; stir and mix it well into a barrel of strong hard cider of the best kind; and then add a gallon of whiskey. Cover the cask, (leaving the bung loosely in it,) set it in the part of your yard that is most exposed to the sun and air; and in the course of four weeks (if the weather is warm and dry) you will have good vinegar fit for use. When you draw off a gallon or more, replenish the cask with the same quantity of cider, and add about a pint of whiskey. You may thus have vinegar constantly at hand for common purposes.

The cask should have iron hoops.

A very strong vinegar may be made by mixing cider and strained honey, (allowing a pound of honey to a gallon of cider,) and letting it stand five or six months. This vinegar is so powerful that for common purposes it should be diluted with a little water.

Vinegar may be made in the same manner of sour wine.

WHITE VINEGAR.

Put into a cask a mixture composed of five gallons of water, two gallons of whiskey, and a quart of strong yeast, stirring in two pounds of powdered charcoal. Place it where it will ferment properly, leaving the bung loose till the fermentation is over, but covering the hole slightly to keep out the dust and insects. At the end of four months draw it off, and you will have a fine vinegar, as clear and colourless as water.

SUGAR VINEGAR.

To every gallon of water allow a pound of the best brown sugar, and a jill or more of strong yeast. Mix the sugar and water together, and boil and skim it till the scum ceases to rise. Then pour it into a tub; and when it cools to lukewarm heat, put into it the yeast spread on pieces of toast. Let it work two days; then put it into an iron-hooped cask, and set it in a sunny place for five months, leaving the bung loose, but keeping the bung-hole covered. In five months it will be good clear vinegar, and you may bottle it for use.

A cask that has not contained vinegar before, should have a quart of boiling hot vinegar poured into it, shaken about frequently till cold, and allowed to stand some hours.

PREPARATIONS FOR THE SICK.

CHICKEN JELLY.

Take a large chicken, cut it up into very small pieces, bruise the bones, and put the whole into a stone jar with a cover that will make it water tight. Set the jar in a large kettle of boiling water, and keep it boiling for three hours. Then strain off the liquid, and season it slightly with salt, pepper, and mace; or with loaf-sugar and lemon juice, according to the taste of the person for whom it is intended.

Return the fragments of the chicken to the jar, and set it again in a kettle of boiling water. You will find that you can collect nearly as much jelly by the second boiling.

This jelly may be made of an old fowl.

BREAD JELLY.

Measure a quart of boiling water, and set it away to get cold. Take one-third of a six cent loaf of bread, slice it, pare off the crust, and toast the crumb nicely of a light brown. Then put it into the boiled water, set it on hot coals in a covered pan, and boil it gently, till you find by putting some in a spoon to cool, that the liquid has become a jelly. Strain it through a thin cloth, and set it away for use. When it is to be taken, warm a tea-cupful, sweeten it with sugar, and add a little grated lemon-peel.

ARROW ROOT JELLY.

Mix three table-spoonfuls of arrow root powder in a tea-cup of water till quite smooth, cover it, and let it stand a quarter of an hour. Put the yellow peel of a lemon into a skillet with a pint of water, and let it boil till reduced to one half. Then take out the lemon-peel, and pour in the dissolved arrow root, (while the water is still boiling;) add sufficient white sugar to sweeten it well, and let it boil together for five or six minutes. It may be seasoned (if thought necessary) with two tea-spoonfuls of wine, and some grated nutmeg.

It may be boiled in milk instead of water, or in wine and water, according to the state of the person for whom it is wanted.

RICE JELLY.

Having picked and washed a quarter of a pound of rice, mix it with half a pound of loaf-sugar, and just sufficient water to cover it. Boil it till it becomes a glutinous mass; then strain it; season it with whatever may be thought proper; and let it stand to cool.

PORT WINE JELLY.

Melt in a little warm water an ounce of isinglass; stir it into a pint of port wine, adding two ounces of sugar candy, an ounce of gum arabic, and half a nutmeg grated. Mix all well, and boil it ten minutes; or till every thing is thoroughly dissolved. Then strain it through muslin, and set it away to get cold.

SAGO.

Wash the sago through two or three water, and then let it soak for two or three hours. To a tea-cupful of sago allow a quart of water and some of the yellow peel of a lemon. Simmer it till all the grains look transparent. Then add as much wine and nutmeg as may be proper, and give it another boil altogether. If seasoning is not advisable, the sago may be boiled in milk instead of water, and eaten plain.

TAPIOCA.

Wash the tapioca well, and let it steep for five or six hours, changing the water three times. Simmer it in the last water till quite clear, then season it with sugar and wine, or lemon juice.

GRUEL.

Allow three large table-spoonfuls of oatmeal or Indian meal to a quart of water. Put the meal into a large bowl, and add the water, a little at a time, mixing and bruising the meal with the back of a spoon. As you proceed, pour off the liquid into another bowl, every time, before adding fresh water to the meal, till you have used it all up. Then boil the mixture for twenty minutes, stirring it all the while; add a little salt. Then strain the gruel and sweeten it. A piece of butter may be stirred into it; and, if thought proper, a little wine and nutmeg. It should be taken warm.

OATMEAL GRUEL.

Put four table-spoonfuls of the best grits (oatmeal coarsely ground) into a pint of boiling water. Let it boil gently, and stir it often, till it becomes as thick as you wish it. Then strain it, and add to it while warm, butter, wine, nutmeg, or whatever is thought proper to flavour it.

If you make the gruel of fine oatmeal, sift it, mix it first to a thick batter with a little cold water, and then put it into the sauce-pan of boiling water. Stir it all the time it is boiling, lifting the spoon gently up and down, and letting the gruel fall slowly back again into the pan.

PANADA.

Having pared off the crust, boil some slices of bread in a quart of water for about five minutes. Then take out the bread, and beat it smooth in a deep dish, mixing in a little of the water it has boiled in; and mix it with a bit of fresh butter, and sugar and nutmeg to your taste. Another way is to grate some bread, or to grate or pound a few crackers. Pour on boiling water, beat it well, and add sugar and nutmeg.

BARLEY WATER.

Wash clean some barley, (either pearl or common) and to two ounces of barley allow a quart of water. Put it into a sauce-pan, adding, if you choose, an equal quantity of stoned raisins; or some lemon-peel and sugar; or some liquorice root cut up. Let it boil slowly till the liquid is reduced one half. Then strain it off, and sweeten it.

GROUND RICE MILK.

Mix in a bowl two table-spoonfuls of ground rice, with sufficient milk to make a thin batter. Then stir it gradually into a pint of milk and boil it with sugar, lemon-peel or nutmeg.

BEEF TEA.

Cut a pound of the lean of fresh juicy beef into small thin slices, and sprinkle them with a very little salt. Put the meat into a wide-mouthed glass or stone jar closely corked, and set it in a kettle or pan of water, which must be made to boil, and kept boiling hard round the jar for an hour or more. Then take out the jar and strain the essence of the beef into a bowl. Chicken tea may be made in the same manner.

MUTTON BROTH.

Cut off all the fat from a loin of mutton, and to each pound of the lean allow a quart of water. Season it with a little salt and some shred parsley, and put in some large pieces of the crust of bread. Boil it slowly for two or three hours, skimming it carefully.

Beef, veal, or chicken broth may be made in the same manner.

Vegetables may be added if approved. Also barley or rice.

MUTTON BROTH MADE QUICKLY.

Cut three chops from the best part of a neck of mutton, and remove the fat and skin. Beat the meat on both sides and slice it thin. Put into a small sauce-pan with a pint of water, a little salt, and some crust of bread cut into pieces. You may add a little parsley, and a small onion sliced thin. Cover the sauce-pan, and set it over the fire. Boil it fast, skim it, and in half an hour it should be ready for use.

WINE WHEY.

Boil a pint of milk; and when it rises to the top of the sauce-pan, pour in a large glass of sherry or Madeira. It will be the better for adding a glass of currant wine also. Let it again boil up, and then take the sauce-pan off the fire, and set it aside to stand for a few minutes, but do not stir it. Then remove the curd, (if it has completely formed,) and pour the clear whey into a bowl and sweeten it.

When wine is considered too heating, the whey may be made by turning the milk with lemon juice.

RENNET WHEY.

Wash a small bit of rennet about two inches square, in cold water, to get off the salt. Put it into a tea-cup and pour on it sufficient lukewarm water to cover it. Let it stand all night, and in the morning stir the rennet water into a quart pitcher of warm milk. Cover it, and set it near the fire till a firm curd is formed. Pour off the whey from it, and it will be found an excellent and cooling drink. The curd may be eaten (though not by a sick person) with wine, sugar, and nutmeg.

CALF'S FEET BROTH.

Boil two calf's feet in two quarts of water, till the liquid is reduced one half, and the meat has dropped to pieces. Then strain it into a deep dish or pan, and set it by to get cold. When it has congealed, take all the fat carefully off; put a tea-cupful of the jelly into a sauce-pan, and set it on hot coals. When it has nearly boiled, stir in by degrees the beaten yolk of an egg, and then take it off immediately. You may add to it a little sugar, and some grated lemon-peel and nutmeg.

CHICKEN BROTH AND PANADA.

Cut up a chicken, season it with a very little salt, and put it into three quarts of water. Let it simmer slowly till the flesh drops to pieces. You may make chicken panada or gruel of the same fowl, by taking out the white meat as soon as it is tender, mincing it fine, and then pounding it in a mortar, adding as you pound it, sufficient of the chicken water to moisten the paste. You may thin it with water till it becomes liquid enough to drink. Then put it into a sauce-pan and boil it gently a few minutes. Taken in small quantities, it will be found very nutritious. You may add to it a little grated lemon-peel and nutmeg.

VEGETABLE SOUP.

Take a white onion, a turnip, a pared potato, and a head of celery, or a large tea-spoonful of celery seed. Put the vegetables whole into a quart of water, (adding a little salt,) and boil it slowly till reduced to a pint. Make a slice of nice toast; lay it in the bottom of a bowl, and strain the soup over it.

ONION SOUP.

Put half a pound of the best fresh butter into a stew-pan on the fire, and let it boil till it has done making a noise; then have ready twelve large onions peeled and cut small; throw them into the butter, add a little salt, and stew them a quarter of an hour. Then dredge in a little flour, and stir the whole very hard; and in five minutes pour in a quart of boiling water, and some of the upper crust of bread, cut small. Let the soup boil ten minutes longer, stirring it often; and after you take it from the fire, stir in the yolks of two beaten eggs, and serve it up immediately,

In France this soup is considered a fine restorative after any unusual fatigue. Instead of butter, the onions may be boiled in veal or chicken broth.

TOAST AND WATER.

Toast some slices of bread very nicely, without allowing them to burn or blacken. Then put them into a pitcher, and fill it up with boiling water. Let it stand till it is quite cold; then strain it, and put it into a decanter. Another way of preparing toast and water is to put the toasted bread into a mug and pour cold water on it. Cover it closely, and let it infuse for at least an hour. Drink it cold.

APPLE WATER.

Pare and slice a fine juicy apple; pour boiling water over it, cover it, and let it stand till cold.

TAMARIND WATER.

Put tamarinds into a pitcher or tumbler till it is one-third full; then fill it up with cold water, cover it, and let it infuse for a quarter of an hour or more.

Currant jelly or cranberry juice mixed with water makes a pleasant drink for an invalid.

MOLASSES POSSETS.

Put into a sauce-pan a pint of the best West India molasses; a tea-spoonful of powdered white ginger; and a quarter of a pound of fresh butter. Set it on hot coals, and simmer it slowly for half an hour; stirring it frequently. Do not let it come to a boil. Then stir in the juice of two lemons, or two table-spoonfuls of vinegar; cover the pan, and let it stand by the fire five minutes longer. This is good for a cold. Some of it may be taken warm at once, and the remainder kept at hand for occasional use.

It is the preparation absurdly called by the common people a stewed quaker.

Half a pint of strained honey mixed cold with the juice of a lemon, and a table-spoonful of sweet oil, is another remedy for a cold; a tea-spoonful or two to be taken whenever the cough is troublesome.

FLAX-SEED LEMONADE.

To a large table-spoonful of flax-seed allow a tumbler and a half of cold water. Boil them together till the liquid becomes very sticky. Then strain it hot over a quarter of a pound of pulverized sugar candy, and an ounce of pulverized gum arabic. Stir it till quite dissolved, and squeeze into it the juice of a lemon.

This mixture has frequently been found an efficacious remedy for a cold; taking a wine-glass of it as often as the cough is troublesome.

COCOA.

Put into a sauce-pan two ounces of good cocoa (the chocolate nut before it is ground) and one quart of water. Cover it, and as soon as it has come to a boil, set it on coals by the side of the fire, to simmer for an hour or more. Take it hot with dry toast.

COCOA SHELLS.

These can be procured at the principal grocers and confectioners, or at a chocolate manufactory. They are the thin shells that envelope the chocolate kernel, and are sold at a low price; a pound contains a very large quantity. Soak them in water for five or six hours or more, (it will be better to soak them all night,) and then boil them in the same water. They should boil two hours. Strain the liquid when done, and let it be taken warm.

RAW EGG.

Break a fresh egg into a saucer, and mix a little sugar with it; also, if approved, a small quantity of wine. Beat the whole to a strong froth. It is considered a restorative.

SODA WATER.

To forty grains of carbonate of soda, add thirty grains of tartaric acid in small crystals. Fill a soda bottle with spring water, put in the mixture, and cork it instantly with a well-fitting cork.

SEIDLITZ POWDERS.

Fold in a white paper one drachm of Rochelle salts. In a blue paper a mixture of twenty grains of tartaric acid, and twenty-five grains of carbonate of soda. They should all be pulverized very fine. Put the contents of the white paper into a tumbler not quite half full of cold water, and stir it till dissolved. Then put the mixture from the blue paper into another tumbler with the same quantity of water, and stir that also. When the powders are dissolved in both tumblers, pour the first into the other, and it will effervesce immediately. Drink it quickly while foaming.

BITTERS.

Take two ounces of gentian root, an ounce of Virginia snake root, an ounce of the yellow paring of orange peel, and half a drachm of cochineal. Steep these ingredients, for a week or more, in a quart of Madeira or sherry wine, or brandy. When they are thoroughly infused, strain and filter the liquor, and bottle it for use. This is considered a good tonic, taken in a small cordial glass about noon.

ESSENCE OF PEPPERMINT.

Mix an ounce of oil of peppermint with a pint of alcohol. Then colour it by putting in some leaves of green mint. Let it stand till the colour is a fine green; then filter it through blotting paper. Drop it on sugar when you take it.

Essence of pennyroyal, mint, cinnamon, cloves, &c. may all be prepared in the same manner by mixing a portion of the essential oil with a little alcohol.

You may obtain liquid camphor by breaking up and dissolving a lump in white brandy or spirit of wine.

LAVENDER COMPOUND.

Fill a quart bottle with lavender blossoms freshly gathered, and put in loosely; then pour in as much of the best brandy as it will contain. Let it stand a fortnight, and then strain it. Afterwards, mix with it of powdered cloves, mace, nutmeg and cochineal, a quarter of an ounce of each; and cork it up for use in small bottles. When taken, a little should be dropped on a lump of sugar.

LEAD WATER.

Mix two table-spoonfuls of extract of lead with a bottle of rain or river water. Then add two table-spoonfuls of brandy, and shake it well.

[Footnote: These remedies are all very simple; but the author _knows_ them to have been efficacious whenever tried.]

REMEDY FOR A BURN.

After immediately applying sweet oil, scrape the inside of a raw potato, and lay some of it on the place, securing it with a rag. In a short time put on fresh potato, and repeat this application very frequently. It will give immediate ease, and draw out the fire. Of course, if the burn is bad, it is best to send for a physician.

FOR CHILBLAINS.

Dip the feet every night and morning in cold water, withdrawing them in a minute or two, and drying them by rubbing them very hard with a coarse towel. To put them immediately into a pail of brine brought from a pickle tub is another excellent remedy when feet are found to be frosted.

FOR CORNS.

Mix together a little Indian meal and cold water, till it is about the consistence of thick mush. Then bind it on the corn by wrapping a small slip of thin rag round the toe. It will not prevent you from wearing your shoe and stocking. In two or three hours take it off, and you will find the corn much softened. Cut off as much of it as is soft with a penknife or scissors. Then put on a fresh poultice, and repeat it till the corn is entirely levelled, as it will be after a few regular applications of the remedy; which will be found successful whenever the corn returns. There is no permanent cure for them.

WARTS.

To remove the hard callous horny warts which sometimes appear on the hands of children, touch the wart carefully with a new pen dipped slightly in aqua-fortis. It will give no pain; and after repeating it a few times, the wart will be found so loose as to come off by rubbing it with the finger.

RING-WORMS.

Rub mercurial ointment on the ring-worm previous to going to bed, and do not wash it off till morning. It will effect a cure if persevered in; sometimes in less than a week.

MUSQUITO BITES.

Salt wetted into a sort of paste, with a little vinegar, and plastered on the bite, will immediately allay the pain; and if not rubbed, no mark will be seen next day. It is well to keep salt and vinegar always in a chamber that is infested with musquitoes. It is also good for the sting of a wasp or bee; and for the bite of any venomous animal, if applied immediately. It should be left on till it becomes dry, and then renewed.

ANTIDOTE FOR LAUDANUM.

When so large a quantity of laudanum has been swallowed as to produce dangerous effects, the fatal drowsiness has been prevented when all other remedies have failed, by administering a cup of the strongest possible coffee. The patient has revived and recovered, and no ill effects have followed.

GREEN OINTMENT.

Take two or three large handfuls of the fresh-gathered leaves of the Jamestown weed, (called Apple Peru in New England,) and pound it in a mortar till you have extracted the juice. Then put the juice into a tin sauce-pan, mixed with sufficient lard to make a thick salve. Stew them together ten or fifteen minutes, and then pour the mixture into gallipots and cover it closely. It is excellent to rub on chilblains, and other inflammatory external swellings, applying it several times a day.

TO STOP BLOOD.

For a prick with a pin, or a slight cut, nothing will more effectually stop the bleeding than old cobwebs compressed into a lump and applied to the wound, or bound on it with a rag. A scrap of cotton wadding is also good for stopping blood.

PERFUMERY, ETC.

COLOGNE WATER.

Procure at a druggists, one drachm of oil of lavender, the same quantity of oil of lemon, of oil of rosemary, and of oil of cinnamon; with two drachms of oil of bergamot, all mixed in the same phial, which should be a new one. Shake the oils well, and pour them into a pint of spirits of wine. Cork the bottle tightly, shake it hard, and it will be fit for immediate use; though it improves by keeping. You may add to the oils, if you choose, ten drops of the tincture of musk, or ten drops of extract of ambergris.

For very fine cologne water, mix together in a new phial oil of lemon, two drachms; oil of bergamot, two drachms; oil of lavender, two drachms; oil of cedrat, one drachm; tincture of benzoin, three drachms; neroli, ten drops; ambergris, ten drops; attar of roses, two drops. Pour the mixture into a pint of spirits of wine; cork and shake the bottle, and set it away for use.

Another receipt for cologne water is to mix with a pint of alcohol, sixty drops or two large tea-spoonfuls of orange-flower water, and the same quantity of the essential oils of lemon, lavender, and bergamot.

LAVENDER WATER.

Mix two ounces of essential oil of lavender, and two drachms of essence of ambergris, with a pint of spirits of wine; cork the bottle, and shake it hard every day for a fortnight.

HUNGARY WATER.

Mix together one ounce of oil of rosemary and two drachms of essence of ambergris; add them to a pint of spirits of wine. Shake it daily for a month, and then transfer it to small bottles.

ROSE VINEGAR.

Fill a stone or china jar with fresh rose leaves put in loosely. Then pour on them as much of the best white wine vinegar as the jar will hold. Cover it, and set it in the sun, or in some other warm place for three weeks. Then strain it through a flannel bag, and bottle it for use, This vinegar will he found very fine for salads, or for any nice purposes.

THIEVES' VINEGAR.

Take a large handful of lavender blossoms, and the same quantity of sage, mint, rue, wormwood and rosemary. Chop and mix them well. Put them into a jar, with half an ounce of camphor that has been dissolved in a little alcohol, and pour in three quarts of strong clear vinegar. Keep the jar for two or three weeks in the hot sun, and at night plunge it into a box of heated sand. Afterwards strain and bottle the liquid, putting into each bottle a clove of garlic sliced. To have it very clear, after it has been bottled for a week, you should pour it off carefully from the sediment, and filter it through blotting paper. Then wash the bottles, and return the vinegar to them. It should be kept very tightly corked. It is used for sprinkling about in sick-rooms; and also in close damp oppressive weather. Inhaling the odour from a small bottle will frequently prevent faintness in a crowd.

It is best to make it in June.

This vinegar is so called from an old tradition, that during the prevalence of the plague in London the composition was invented by four thieves, who found it a preservative from contagion; and were by that means enabled to remain in the city and exercise their profession to great advantage, after most of the inhabitants had fled.

OIL OF FLOWERS.

A French process for obtaining essential oils from flowers or herbs has been described as follows:--Take carded cotton, or split wadding and steep it in some pure Florence oil, such as is quite clear and has no smell. Then place a layer of this cotton in the bottom of a deep china dish, or in an earthen pipkin. Cover it with a thick layer of fresh rose leaves, or the leaves of sweet pink, jasmine, wall-flower, tuberose, magnolia blossoms, or any other odoriferous flower or plant from which you wish to obtain the perfume. Spread over the flower-leaves another layer of cotton that has been steeped in oil. Afterwards a second layer of flowers, and repeat them alternately till the vessel is quite full. Cover it closely, and let it stand in the sun for a week. Then throw away the flower-leaves, carefully press out the oil from the cotton, and put it into a small bottle for use. The oil will be found to have imbibed the odour of the flowers.

Keep the scented cotton to perfume your clothes-presses.

BALM OF GILEAD OIL.

Put loosely into a bottle as many balm of Gilead flowers as will come up to a third part of its height; then nearly fill up the bottle with sweet oil, which should be of the best quality. Let it infuse (shaking it occasionally) for several days, and it will then be fit for use. It is considered a good remedy for bruises of the skin; also for cuts, burns, and scalds that are not very bad, and should be applied immediately,--by wetting a soft rag with it; renewing it frequently,

LIP SALVE.

Put into a wide-mouthed bottle four ounces of the best olive oil, with one ounce of the small parts of alkanet root. Stop up the bottle, and set it in the sun, (shaking it often,) till you find the liquid of a beautiful crimson. Then strain off the oil very clear from the alkanet root, put it into an earthen pipkin, and add to it an ounce of white wax, and an ounce and a half of the best mutton suet, which has been previously clarified, or boiled and skimmed. Set the mixture on the embers of coals, and melt it slowly: stirring it well. After it has simmered slowly far a little while, take it off; and while still hot, mix with it a few drops of oil of roses, or of oil of neroli, or tincture of musk.

COLD CREAM.

Cut very fine a drachm of white wax and a drachm of spermaceti. Put it into a small sauce-pan with one ounce of oil of sweet almonds, and mix them well together. Set it on hot coals, and as soon as it has boiled take it off, and stir in an ounce of orange-flower or rose-water. Beat it very hard, and then put it into gallipots.

SOFT POMATUM.

Soak half a pound of fresh lard and a quarter of a pound of beef marrow in water for two or three days; squeezing and pressing it every day, and changing the water. Afterwards drain off the water, and put the lard and marrow into a sieve to dry. Then transfer it to a jar, and set the jar into a pot of boiling water. When the mixture is melted, put it into a basin, and beat it with two spoonfuls of brandy. Then drain off the brandy, perfume the pomatum by mixing with it any scented essence that you please, and tie it up in gallipots.

COSMETIC PASTE.

Take a quarter of a pound of Castile soap, and cut it into small pieces. Then, put it into a tin or porcelain sauce-pan, with just water enough to moisten it well, and set it on hot coals. Let it simmer till it is entirely dissolved; stirring it till it becomes a smooth paste, and thickening it with Indian meal, (which even in a raw state is excellent for the hands.) Then take it from the fire, and when cool scent it with rose-water, or with any fragrant essence you please. Beat and stir it hard with a silver spoon, and when it is thoroughly mixed put it into little pots with covers.

ACID SALT.

This is the composition commonly, but erroneously called salt of lemon, and is excellent for removing ink and other stains from the hands, and for taking ink spots out of white clothes. Pound together in a marble mortar an ounce of salt of sorrel, and an ounce of the best cream of tartar, mixing them thoroughly. Then, put it in little wooden boxes or covered gallipots, and rub it on your hands when they are stained, washing them in cold water, and using the acid salt instead of soap; a very small quantity will immediately remove the stain. In applying it to linen or muslin that is spotted with ink or fruit juice, hold the stained part tightly stretched over a cup or bowl of boiling water. Then with your finger rub on the acid salt till the stain disappears. It must always be done before the article is washed.

This mixture costs about twenty-five cents, and the above quantity (if kept dry) will be sufficient for a year or more.

Ink stains may frequently be taken out of white clothes by rubbing on (before they go to the wash) some bits of cold tallow picked from the bottom of a mould candle; Leave the tallow sticking on in a lump, and when the article comes from the wash, it will generally be found that the spot has disappeared. This experiment is so easy and so generally successful that it is always worth trying. When it fails, it is in consequence of some peculiarity in the composition of the ink.

SWEET JARS.

Take a china jar, and put into it three handfuls of fresh damask rose-leaves; three of sweet pinks, three of wall-flowers, and stock gilly-flowers, and equal proportions of any other fragrant flowers that you can procure. Place them in layers; strewing fine salt thickly between each layer, and mixing with them an ounce of sliced orris root.

You may fill another jar with equal quantities of lavender, knotted marjoram, rosemary, lemon thyme, balm of Gilead, lemon-peel, and smaller quantities of laurel leaves and mint; and some sliced orris root. You may mix with the herbs, (which must all be chopped,) cloves, cinnamon, and sliced nutmeg; strewing salt between the layers.

Flowers, herbs, and spice may all be mixed in the same jar; adding always some orris root. Every thing that is put in should be perfectly free from damp.

The jar should be kept closely covered, except when the cover is occasionally removed for the purpose of diffusing the scent through the room.

SCENTED BAGS.

Take a quarter of a pound of coriander seeds, a quarter of a pound of orris root, a quarter of a pound of aromatic calamus, a quarter of a pound of damask rose leaves, two ounces of lavender blossoms, half an ounce of mace, half an ounce of cinnamon, a quarter of an ounce of cloves, and two drachms of musk-powder. Beat them all separately in a mortar, and then mix them well together. Make small silk or satin bags; fill each with a portion of the mixture, and sew them closely all round. Lay them among your clothes in the drawers.

VIOLET PERFUME.

Drop twelve drops of genuine oil of rhodium on a lump of loaf-sugar. Then pound the sugar in a marble mortar with two ounces of orris root powder. This will afford an excellent imitation of the scent of violets. If you add more oil of rhodium, it will produce a rose perfume. Sew up the powder in little silk bags, or keep it in a tight box.

DURABLE INK.

Take, when empty, one of the little bottles that has contained indelible ink, such as is sold in cases, and wash and rinse it clean. Put into it half an inch of lunar caustic; fill it up with good vinegar, and cork it tightly. This is the marking ink.

Prepare the larger bottle that has contained the liquid used for the first wash, by making it quite clean. Take a large tea-spoonful of salt of tartar, and a lump of gum arabic the size of a hickory nut. Put them into the wash bottle, and fill it up with clear rain water, Cork both bottles tightly, and set them for two days in the sun. The liquids will then be fit for use.

Linen cannot be marked well with durable ink unless the weather is clear and dry. Dip a camel's hair pencil in the large bottle that contains the gum liquid, and wash over with it a small space on a corner of the linen, about large enough to contain the name. Dry it in the sun, and let it alone till next day. Then take a very good pen, acid with the ink from the smallest bottle, write the name you intend, on the place that has been prepared by the first liquid. This also must be dried in the sun. See that the bottles are always well corked, and keep them in a covered box.

After the linen is dried, iron it before you write on it.

ANOTHER DURABLE INK.

For the marking liquid--rub together in a small mortar five scruples of lunar caustic with one drachm of gum arabic, one scruple of sap-green and one ounce of rain water.

For wetting the linen--mix together one ounce of salt of soda, two ounces of boiling water, and a table-spoonful of powdered gum arabic.

TO KEEP PEARL-ASH.

Take three ounces of pearl-ash, and put it into a clean black bottle with a pint and a half (not more) of soft water. The proportion is an ounce of pearl-ash to half a pint of water. Cork it very tightly, shake it, and it will be fit for use as soon as all the pearl-ash is dissolved. A table-spoonful of this liquid is equal to a small tea-spoonful of pearl-ash in the lump or powder. Keeping it ready dissolved will be found very convenient.

ALMOND PASTE.

Blanch half a pound of shelled sweet, almonds, and a quarter of a pound of bitter ones, and beat them in a mortar to a smooth paste --adding by degrees a jill of rose or orange-flower water. Then beat in, gradually, half a pound of clear strained honey. When the whole is well incorporated, put it into gallipots, pouring on the top of each some orange-flower or rose-water. Keep it closely covered. This is a celebrated cosmetic for the hands.

MISCELLANEOUS RECEIPTS.

MINCED OYSTERS.

Take fifty fine large oysters, and mince them raw. Chop also four or five small pickled cucumbers, and a bunch of parsley. Grate about two tea-cupfuls of stale bread-crumbs, and beat up the yolks of four eggs. Mix the whole together in a thick batter, seasoning it with cayenne and powdered mace; and with a little salt if the oysters are fresh. Have ready a pound of lard, and melt in the frying-pan enough of it to fry the oysters well. If the lard is in too small a quantity they will be flat and tough. When the lard is boiling hot in the pan, put in about a table-spoonful at a time of the oyster-mixture, and fry it in the form of small fritters; turning them so as to brown on both sides. Serve them up hot, and eat them with small bread rolls.

STEWED BLACK FISH.

Flour a deep dish, and lay in the bottom a piece of butter rolled in flour. Then sprinkle it with a mixture of parsley, sweet marjoram, and green onion; all chopped fine. Take your black fish and rub it inside and outside with a mixture of cayenne, salt, and powdered cloves and mace. Place skewers across the dish, and lay the fish upon them. Then pour in a little wine, and sufficient water to stew the fish. Set the dish in a moderate oven, and let it cook slowly for an hour.

Shad or rock fish may be dressed in the same manner.

FRIED SMELTS.

These little fish are considered extremely fine. Before they are cooked, cut off the heads and tails. Sprinkle the smelts with flour, and have ready in a frying pan over the fire plenty of fresh lard or butter. When it boils, put in the fish and fry them.

BROILED SWEET-BREADS.

Split open and skewer the sweet-breads; season them with pepper and salt, and with powdered mace. Broil them on a gridiron till thoroughly done. While they are broiling, prepare some melted butter seasoned with mace and a little white wine, or mushroom catchup; and have ready some toast with the crust cut off. Lay the toast in the bottom of a dish; place the sweet-breads upon it, and pour over them the drawn butter.

PICKLED EGGS.

Boil twelve eggs quite hard, and lay them in cold water; having peeled off the shells. Then put them whole into a stone jar, with a quarter of an ounce of whole mace, and the same quantity of cloves; a sliced nutmeg; a table-spoonful of whole pepper; a small bit of ginger; and a peach leaf. Fill up the jar with boiling vinegar; cover it closely that the eggs may cool slowly. When they are cold, tie up the jar; covering the cork with leather. After it has stood three days pour off the pickle, boil it up again, and return it boiling hot to the eggs and spice. They will be fit for use in a fortnight.

GUMBO SOUP.

Take four pounds of the lean of a fresh round of beef and cut the meat into small pieces, avoiding carefully all the fat. Season the meat with a little pepper and salt, and put it on to boil with three quarts and a pint of water (not more.) Boil it slowly and skim it well. When no more scum rises, put in half a peck of ochras, peeled and sliced, and half a peck of tomatas cut in quarters. Boil it slowly till the ochras and tomatas are entirely dissolved, and the meat all to rags. Then strain it through a cullender, and send it to table with slices of dry toast. This soup cannot be made in less than seven or eight hours. If you dine at two, you must put on the meat to boil at six or seven in the morning. It should be as thick as a jelly.

SHREWSBURY CAKES.

Rub three quarters of a pound of butter into two pounds of sifted flour, and mix in half a pound of powdered sugar, and half a pound of currants, washed and dried. Wet it to a stiff paste with rich milk. Roll it out, and cut it into cakes. Lay them on buttered baking sheets, and put them into a moderate oven.

RICE FLUMMERY.

To two quarts of milk allow half a pound of ground rice. Take out one pint of the milk, and mix the rice gradually with it into a batter; making it quite smooth and free from lumps. Put the three pints of milk into a skillet, (with a bunch of peach leaves or a few peach-kernels.) and let it come to a boil. Then while it is still boiling, stir in by degrees the rice batter, taking care not to have it lumpy; add sugar, mace, and rose brandy to your taste; or you may flavour it with a small tea-spoonful of oil of lemon. When it has boiled sufficiently, and is quite thick, strain it, and put it into a mould to congeal. Make a rich boiled custard, (flavoured in the same manner,) and send it to table in a pitcher to eat with the flummery. Both should be cold. If you mould it in tea-cups, turn it out on a deep dish, and pour the custard round it.

APPLE BUTTER WITHOUT CIDER.

To ten gallons of water add six gallons of the best molasses, mixing them well together. Put it into a large kettle over a good fire; let it come to a hard boil, and skim it as long as any scum continues to rise. Then take out half the liquid, and put it into a tub. Have ready eight bushels of fine sound apples, pared, cored and quartered. Throw them gradually into the liquid that is still boiling on the fire. Let it continue to boil hard, and as it thickens, add by degrees the other half of the molasses and water, (that which has been put into the tub.) Stir it frequently to prevent its scorching, and to make it of equal consistence throughout. Boil it ten or twelve hours, continuing to stir it. At night take it out of the kettle, and set it in tubs to cool; covering it carefully. Wash out the kettle and wipe it very dry.

Next morning boil the apple butter six or eight hours longer; it should boil eighteen hours altogether. Half an hour before you take it finally out, stir in a pound of mixed spice; cloves, allspice, cinnamon, and nutmeg, all finely powdered. When entirely done, put up the apple butter in stone or earthen jars. It will keep a year or more.

It can, of course, be made in a smaller quantity than that given in the above receipt; and also at any time in the winter; fresh cider not being an ingredient, as in the most usual way of making apple butter.

AN APPLE POT PIE.

Make a paste, allowing a pound of butter, or of chopped suet to two pounds and a quarter of flour. Have ready a sufficient quantity of fine juicy acid apples, pared, cored, and sliced. Mix with them brown sugar enough to sweeten them, a few cloves, and some slips of lemon-peel. Butter the inside of an iron pot, and line it with some of the paste. Then put in the apples, interspersing them with thin squares of paste, and add a very little water. Cover the whole with a thick lid of the dough, which must be carefully closed round the edges. Pour on water enough to fill the pot, and let it boil two hours. When done, serve it up on a large dish, and eat it with butter and sugar.

PUDDING CATCHUP.

Mix together half a pint of noyau; a pint of sherry or other white wine; the yellow peel of four lemons, pared thin; and half an ounce of mace. Put the whole into a large bottle, and let it stand for two or three weeks. Then strain it, and add half a pint of capillaire or strong sugar syrup; or of Curaçoa. Bottle it, and it will keep two or three years. It may be used for various sweet dishes, but chiefly for pudding-sauce mixed with melted butter.

CURAÇOA.

Pound as much dried orange-peel as will make six ounces when done; the peel of fresh shaddock will be still better; or you may substitute six drachms of the oil of orange-peel. Put it into a quart of the strongest and clearest rectified spirit; shake it, let it infuse for a fortnight, and strain it. Then make a syrup by dissolving a pound of the best loaf-sugar in a pint of cold water, adding to it the beaten white of an egg, and boiling and skimming it till the scum ceases to rise. Mix the syrup with the strained liquor. Let it stand till next day, and then filter it through white blotting paper fastened to the bottom of a sieve. Curaçoa is a great improvement to punch; also a table-spoonful of it in a tumbler of water makes a very refreshing summer drink.

PATENT YEAST.

Boil half a pound of fresh hops in four quarts of water, till the liquid is reduced to two quarts Strain it, and mix in sufficient wheat flour to make a thin batter; adding half a pint of strong fresh yeast, (brewer's yeast, if it can be procured.) When it is done fermenting, pour it into a pan, and stir in sufficient Indian meal to make a moderately stiff dough. Cover it, and set it in a warm place to rise. When it has become very light, roll it out into a thick sheet, and cut it into little cakes. Spread them out on a dish, and let them dry gradually in a cool place where there is no sun. Turn them five or six times a day while drying; and when they are quite dry, put them into paper bags, and keep them in a jar or box closely covered, in a place that is not in the least damp.

When you want the yeast for use, dissolve in a little warm water one or more of the cakes, (in proportion to the quantity of bread you intend making,) and when it is quite dissolved, stir it hard, thicken it with a little flour, cover it, and place it near the fire to rise before you use it. Then mix it with the flour in the usual manner of preparing bread.

This is a very convenient way of preserving yeast through the summer, or of conveying it to a distance.

TO DRY HERBS.

By drying herbs with artificial heat as quickly as possible, you preserve their scent and flavour much better than when they are dried slowly by exposing them to the sun and air; a process by which a large portion of their strength evaporates. All sorts of herbs are in the greatest perfection just before they begin to flower. Gather them on a dry day, and place them in an oven, which must not be hot enough to discolour, scorch, or burn them. When they are quite dry, take them out, and replace them with others. Pick the leaves from, the stems, (which may be thrown away,) and put them into bottles or jars; cork them tightly, and keep them in a dry place. Those that are used in cookery should be kept in a kitchen closet.

PEACH KERNELS.

When peaches are in season, have in a convenient place an old basket or something of the sort, in which all the peach stones can be saved; they are too useful to be thrown away. Then have them carefully cracked, so as to extract the kernels whole if possible. Spread them out on a dish for one day. Then, put them into a box or jar, and keep them to use as bitter almonds; for which they are an excellent substitute in flavouring custards, creams and cakes. Plum stones are worth saving in the same manner.

LEMON-PEEL.

Never throw away the rind of a lemon; Keep a wide-mouthed bottle half full of brandy, and put into it (cut in pieces) all the lemon-rind that you do not immediately want. As the white part of the rind is of no use, it will be best to pare off the yellow very thin, and put that alone into the brandy, which will thus imbibe a very fine lemon flavour, and may be used for many nice purposes.

TO KEEP TOMATAS.

Take fine ripe tomatas, and wipe them dry, taking care not to break the skin. Put them, into a stone jar with cold vinegar, adding a small thin muslin bag filled with mace, whole cloves, and whole peppers. Then cork the jar tightly with a cork that has been dipped in melted rosin, and put it away in a dry place. Tomatas pickled in this manner keep perfectly well and retain their colour. For this purpose use the small round button tomatas.

ADDITIONAL RECEIPTS.

FRENCH GREEN PEA SOUP.

This soup is made without meat. Put into a soup-pot four quarts of shelled green peas, two large onions sliced, a handful of leaves of sweet marjoram shred from the stalks, or a handful of sweet basil; or a mixed handful of both--also, if you like it, a handful of green mint. Add four quarts of water, and boil the whole slowly till all the peas are entirely to pieces. Then take off the pot, and mash the peas well against its sides to extract from them all their flavour. Afterward strain off the liquid into a clean pot, and add to it a tea-cup full of the juice of spinach, which you must prepare, while the soup is boiling, by pounding some spinach in a mortar. This will give the soup a fine green colour. Then put in a quarter of a pound of the best fresh butter rolled whole in flour; and add a pint and a half more of shelled young peas. If you wish the soup very thick, you may allow a quart of the additional peas. Season it with a very little salt and cayenne; put it again over the fire, and boil it till the last peas are quite soft, but not till they go to pieces.

Have ready in a tureen two or three slices of toasted bread cut into small squares or dice, and pour the soup on it.

This soup, if properly made, will be found excellent, notwithstanding the absence of meat. It is convenient for fast days; and in the country, where vegetables can be obtained from the garden, the expense will be very trifling. What is left may be warmed for the next day.

GIBLET SOUP.

Take three pounds of shin of beef or of neck of mutton. Cut off the meat and break the bones. Then put the meat with the bones into a soup-pot, with a tea-spoonful of salt, and three quarts of water. Add a bunch of sweet marjoram, one of sweet basil, and a quarter of an ounce of black pepper-corns, all tied in a thin muslin rag; a sliced onion, and six or eight turnips and carrots, cut small. Let the whole boil slowly for two or three hours, skimming it well. In the meantime, have ready two sets of goose-giblets, or four of duck. They must he scalded, and well washed in warm water. Cut off the bills and split the heads; and cut the necks and gizzards into mouthfuls. Having taken the meat and bones out of the soup, put in the giblets, with a head of celery chopped. Boil it slowly an hour and a half; or more, taking care to skim it. Make a thickening of an ounce and a half of butter, and a large table-spoonful of flour, mixed together with a little of the soup. Then stir it into the pot, adding a large table-spoonful of mushroom catchup, and some small force-meat balls, or little dumplings. Boil the soup half an hour longer. Then send it to table with the giblets in the tureen.

GUMBO.

Take an equal quantity of young tender ochras, and of ripe tomatas, (for instance, a quarter of a peck of each.) Chop the ochras fine, and scald and peel the tomatas. Put them into a stew-pan without any water. Add a lump of butter, and a very little salt and pepper; and, if you choose, an onion minced fine. Let it stew steadily for an hour. Then strain it, and send it to table as soup in a tureen. It should be like a jelly, and is a favourite New Orleans dish. Eat dry toast with it.

HAM OMELET.

Take six ounces of cold coiled ham, and mince it very fine, adding a little pepper. Beat separately the whites and yolks of six eggs, and then mix them together add to them gradually the minced ham. Beat the whole very hard, and do not let it stand a moment after it is thoroughly mixed. Have ready some boiling lard in a frying-pan, and put in the omelet immediately. Fry it about ten minutes or a quarter of an hour. When done, put it on a hot dish, trim off the edges, and fold it over in a half moon. Send it to table hot, and covered. It is eaten at breakfast.

If you wish a soft omelet, (not to fold over,) fry it a shorter time, and serve it in a deep dish, to be helped with a spoon.

A similar omelet may be made of the lean of a cold smoked tongue.

BATTER PUDDING.

Take a quart of milk, and stir into it gradually eight table spoonfuls of sifted flour, carefully pressing out all the lumps with the back of the spoon. Beat eight eggs very light, and add them by degrees to the milk and flour. Then stir the whole very well together.

Dip your pudding-cloth into boiling water, and then dredge it with flour. Pour in the pudding, and tie it tightly, leaving room for it to swell. Put it into a pot full of boiling water, and boil it hard for two hours. Keep it in the pot till it is time to send it to table. Serve it up with wine-sauce, butter and sugar, or molasses and cold butter.

PEACH MANGOES.

Take free-stone peaches of the largest size, (when they are full grown, but not quite ripe,) and lay them in salt and water for two days, covered with a board to keep them down. Then take them out, wipe them dry, cut them open, and extract the stones. Mix together, to your taste, minced garlic, scraped horseradish, bruised mustard seed, and cloves; and a little ginger-root soaked in water to soften, and then sliced. Fill the cavity of the peaches with this mixture. Then tie them round with packthread, and put them into a stone jar till it is two-thirds full. Strew among them some whole cloves, broken cinnamon, and a little cochineal. Season some cold vinegar, (allowing to each quart a jill of fresh made mustard, and a little ginger, and nutmeg,) and having mixed this pickle well, fill up the jar with it.

BROILED TOMATAS.

Take large ripe tomatas; wipe them, and split them in half. Broil them on a gridiron till brown, turning them when half done. Have ready in a dish some butter seasoned with a little pepper. When the tomatas are well broiled, put them into the dish, and press each a little with the back of a spoon, so that the juice may run into the butter and mix with it. This is to make the gravy. Send them to table hot.

Tomatas are very good sliced, and fried in butter.

PRESERVED TOMATAS.

Take large fine tomatas, (not too ripe,) and scald them to make the skins come off easily. Weigh them, and to each pound allow a pound of the best brown sugar, and the grated peel of a large lemon. Put all together into a preserving kettle, and having boiled it slowly for three hours, (skimming it carefully,) add the juice of the lemons, and boil it an hour longer. Then put the whole into jars, and when cool cover and tie them up closely. This is a cheap and excellent sweetmeat; but the lemon must on no account be omitted. It may be improved by boiling a little ginger with the other ingredients.

TOMATA HONEY.

To each pound of tomatas, allow the grated peel of a lemon and six fresh peach-leaves. Boil them slowly till they are all to pieces; then squeeze and strain them through a bag. To each pint of liquid allow a pound of loaf-sugar, and the juice of one lemon. Boil them together half an hour, or till they become a thick jelly. Then put it into glasses, and lay double tissue paper closely over the top. It will be scarcely distinguishable from real honey.

PRESERVED CUCUMBERS.

Your cucumbers should be well shaped, and all of the same size. Spread the bottom and sides of a preserving kettle with a thick layer of vine leaves. Then put in the cucumbers--with a little alum broken small. Cover them thickly with vine leaves, and then with a dish. Fill up the kettle with water, and let them hang over a slow fire till nest morning, but do not allow the water to boil. Next day, take them out, cool them, and repeat the process with fresh vine leaves, till the cucumbers are a fine green. When cold drain them, cut a small piece out of the flat side, and extract the seeds. Wipe the cucumbers in a dry cloth, and season the inside with a mixture of bruised mace and grated lemon-peel. Tie on with a packthread the bit that was cut out.

Weigh them, and to every pound of cucumbers allow a pound of loaf-sugar. Put the sugar into a preserving kettle, a half pint of water to each pound, and the beaten white of an egg to every four pounds. Boil and skim the sugar till quite clear, adding sliced ginger and lemon parings to your taste. When cool, pour it over the cucumbers, and let them lie in it two days, keeping them covered with a plate, and a weight on it to press it down. Then boil up the syrup again, adding one-half as much sugar, &c. as you had at first; and at the last the juice and grated peel of two lemons for every six cucumbers. The lemon must boil in the syrup but ten minutes. Then strain the syrup all over the cucumbers, and put them up in glass jars.

If they are not quite clear, boil them in a third syrup.

Small green melons may be preserved in this manner.

APPLE RICE PUDDING.

Wash half a pint of rice, and boil it till soft and dry. Pare, core, and cut up six large juicy apples, and stew them in as little water as possible. When they are quite, tender, take them out, and mash them with six table-spoonfuls of brown sugar. When the apples and rice are both cold, mix them together. Have ready five eggs beaten very light, and add them gradually to the other ingredients, with five or six drops of essence of lemon, and a grated nutmeg. Or you may substitute for the essence, the grated peel and the juice of one large lemon. Beat the whole very hard after it is all mixed; tie it tightly in a cloth, (leaving but a very small space for it to swell,) and stopping up the tying place with a lump of flour moistened to paste with water. Put it into a pot of boiling water, and boil it fast for half an hour. Send it to table hot, and eat it with sweetened cream, or with beaten butter and sugar.

BAKED APPLE DUMPLINGS.

Take large, fine, juicy apples, and pare and core them, leaving them as whole as possible. Put them into a kettle with sufficient water to cover them, and let them parboil a quarter of an hour. Then take them out, and drain them on a sieve. Prepare a paste in the proportion of a pound of butter to two pounds of flour, as for plain pies. Roll it out into a sheet, and cut it into equal portions according to your number of apples. Place an apple on each, and fill up the hole from whence the core was extracted with brown sugar moistened with lemon-juice, or with any sort of marmalade. Then cover the apple with the paste, closing it neatly. Place the dumplings side by side in buttered square pans, (not so as to touch,) and bake them of a light brown. Serve them warm or cool, and eat them with cream sauce.

They will be found very good.

INDIAN LOAF CAKE.

Mix a tea-cup full of powdered white sugar with a quart of rich milk, and cut up in the milk two ounces of butter, adding a salt-spoonful of salt. Put this mixture into a covered pan or skillet, and set it on coals till it is scalding hot. Then take it off, and scald with it as much yellow Indian meal (previously sifted) as will make it of the consistence of thick boiled mush. Beat the whole very hard for a quarter of an hour, and then set it away to cool.

While it is cooling, beat three eggs very light, and stir them gradually into the mixture when it is about as warm as new milk. Add a tea-cup full of good strong yeast, and beat the whole another quarter of an hour--for much of the goodness of this cake depends on its being long and well beaten. Then have ready a turban mould or earthen pan with a pipe in the centre, (to diffuse the heat through the middle of the cake.) The pan must be very well buttered, as Indian meal is apt to stick. Put in the mixture, cover it, and set it in a warm place to rise. It should be light in about four hours. Then bake it two hours in a moderate oven. When done, turn it oat with the broad surface downwards, and send it to table hot and whole. Cut it into slices, and eat it with butter.

This will be found an excellent cake. If wanted for breakfast, mix it, and set it to rise the night before. If properly made, standing all night will not injure it. Like all Indian cakes, (of which this is one of the best,) it should be eaten warm.

It will be much improved by adding to the mixture, a salt-spoon of pearl-ash, or sal-aratus, dissolved in a little water.

PLAIN CIDER CAKE.

Sift into a large pan a pound and a half of flour, and rub into it half a pound of butter. Mix in three-quarters of a pound of powdered white sugar and melt a small tea-spoonful of sal-aratus or pearl-ash in a pint of the best cider. Pour the cider into the other ingredients while it is foaming, and stir the whole very hard. Have ready a buttered square pan, put in the mixture, and set It immediately in a rather brisk oven. Bake it an hour or more, according to its thickness. This is a tea cake, and should be eaten fresh. Cut it into squares, split and butter them.

TENNESSEE MUFFINS.

Sift three pints of yellow Indian meal, and put one-half into a pan and scald it. Then set it away to get cold. Beat six: eggs, whites and yolks separately. The yolks must be beaten till they become very thick and smooth, and the whites till they are a stiff froth, that stands alone. When the scalded meal is cold, mix it into a batter with the beaten yolk of egg, the remainder of the meal, a salt-spoonful of salt, and, if necessary, a little water. The batter must be quite thick. At the last, stir in, lightly and slowly, the beaten white of egg. Grease your muffin rings, and set them in an oven of the proper heat; put in the batter immediately, as standing will injure it.

Send them to table hot; pull them open, and eat them with butter.

HOE CAKE.

Beat the whites of three eggs to a stiff froth, and sift into a pan a quart of wheat flour, adding a salt-spoon of salt. Make a hole in the middle, and mix in the white of egg so as to form a thick batter, and then add two table-spoonfuls of the best fresh yeast. Cover it, and let it stand all night. In the morning, take a hoe-iron (such as are made purposely for cakes) and prop it before the fire till, it is well heated. Then flour a tea-saucer, and filling it with batter, shake it about, and clap it to the hoe, (which must be previously greased,) and the batter will adhere, till it is baked. Repeat this with each cake. Keep them hot, and eat them with butter.

MILK TOAST.

Boil a pint of rich milk, and then take it off, and stir into it a quarter of a pound of fresh butter, mixed with a small table-spoonful of flour. Then let it again come to a boil. Have ready two deep plates with half a dozen slices of toast in each. Pour the milk over them hot, and keep them covered till they go to table. Milk toast is generally eaten at breakfast.

POTATO YEAST.

Pare half a dozen middle-sized potatoes, and boil them in a quart of soft water, mixed with a handful of hops, till quite soft. Then mash the potatoes smooth, not leaving in a single lump. Mix with them a handful of wheat flour. Set a sieve over the pan in which you have the flour and mashed potatoes, and strain into them the hop-water in which they were boiled. Then stir the mixture very hard, and afterwards pass it through a cullender to clear it of lumps. Let it stand till it is nearly cold. Then stir in four table-spoonfuls of strong yeast, and let it stand to ferment. When the foam has sunk down in the middle, (which will not be for several hours,) it is done working. Then put it into a stone jug and cork it. Set it in a cool place.

This yeast will be found extremely good for raising home-made bread.

Yeast when it becomes sour may be made fit to use by stirring into it a little sal-aratus, or pearl-ash, allowing a small tea-spoonful to a pint of yeast. This will remove the acidity, and improve the bread in lightness. The pearl-ash must be previously melted in a little lukewarm water.

CREAM CHEESE.

The cheese so called (of which numbers are brought to Philadelphia market) is not in reality made of cream, but of milk warm from the cow, and therefore unskimmed.

Having strained into a tub a bucket of new milk, turn it in the usual way with rennet water. When it has completely come, take a clean linen cloth and press it down upon the firm curd, so as to make the whey rise up over it. As the whey rises, dip it off with a saucer or a skimming dish. Then carefully put the curd (as whole as possible) into a cheese hoop, or mould, which for this purpose should be about half a foot deep, and as large round as a dinner plate--first spreading a clean wet cloth under the curd, and folding it (the cloth) over the top. Lay a large brick on it, or something of equivalent weight, and let the whey drain gradually out through the holes at the bottom of the mould. It must not be pressed hard, as when finished a cream cheese should be only about the consistence of firm butter. The curd will sink gradually in the mould till the whole mass will be about two or three inches thick. Let it remain in the mould six hours, by which time the whey should cease to exude from it. Otherwise, it must be left in somewhat longer.

When you take out the cheese, rub it all over with a little lard, and sprinkle it slightly with fine salt. Set it in a dry dark place, and in four or five days it will be fit for use. When once cut, it should (if the weather is warm) be eaten immediately; but if uncut, it will keep a week in a cold place, provided it is turned three or four times a day. Send it to table whole on a large plate, and cut it when there into wedge-shaped pieces as you would a pie. It is usually eaten at tea or supper, and is by most persons considered a delicacy.

ALMOND BREAD.

Blanch, and pound in a mortar, half a pound of shelled sweet almonds till they are a smooth paste, adding rose-water as you pound them. They should be done the day before they are wanted. Prepare a pound of loaf-sugar finely powdered, a tea-spoonful of mixed spice, (mace, nutmeg, and cinnamon,) and three-quarters of a pound of sifted flour. Take fourteen eggs, and separate the whites from the yolks. Leave out seven of the whites, and beat the other seven to a stiff froth. Beat the yolks till very thick and smooth, and then beat the sugar gradually into them, adding the spice. Next stir in the white of egg, then the flour, and lastly the almonds. You may add twelve drops of essence of lemon.

Put the mixture into a square tin pan, (well buttered,) or into a copper or tin turban-mould, and set it immediately in a brisk oven. Ice it when cool. It is best if eaten fresh. You may add a few bitter almonds to the sweet ones.

CUSTARD CAKES.

Mix together a pound of sifted flour and a quarter of a pound of powdered loaf-sugar. Divide into four a pound of fresh butter; mix one-fourth of it with the flour, and make it into a dough. Then roll it out, and put in the three remaining divisions of the butter at three more rollings. Set the paste in a cool place till the custard is ready. For the custard, beat very light the yolk only of eight eggs, and then stir them gradually into a pint of rich cream, adding three ounces of powdered white sugar, a grated nutmeg, and ratafia, peach-water, or essence of lemon, to your taste. Put the mixture into a deep dish; set it in an iron baking pan or a Dutch oven half full of boiling water, and bake it a quarter of an hour. Then put it to cool.

In the mean time roll out the paste into a thin sheet; cut it into little round cakes about the size of a dollar, and bake them on flat tins. When they are done, spread some of the cakes thickly with the custard, and lay others on the top of them, making them fit closely in the manner of lids.

You may bake the paste in patty-pans like shells, and put in the custard after they come out of the oven. If the custard is baked in the paste, it will be clammy and heavy at the bottom.

They are sometimes called cream cakes or cream tarts.

HONEY GINGER CAKE.

Rub together a pound of sifted flour and three-quarters of a pound of fresh butter. Mix in, a tea-cup of fine brown sugar, two large table-spoonfuls of strong ginger, and (If you like them) two table-spoonfuls of carraway seeds. Having beaten five eggs, add them to the mixture alternately with a pint of strained honey; stirring in towards the last a small tea-spoonful of pearl-ash, that has been melted in a very little water.

Having beaten or stirred the mixture long enough to make it perfectly light, transfer it to a square iron or block-tin pan, (which must be well buttered,) put it into a moderate oven, and bake it an hour or more, in proportion to its thickness.

When cool, cut it into squares. It is best if eaten fresh, but it will keep very well a week.

ROCK CAKE.

Blanch three-quarters of a pound of shelled sweet almonds, and bruise them fine in a mortar, but not to a smooth paste as for maccaroons. Add, as you pound them, a little rose-water. Beat to a stiff froth the whites of four eggs, and then beat in gradually a pound of powdered loaf-sugar. Add a few drops of oil of lemon. Then mix in the pounded almonds. Flour your hands, and make the mixture into little cones or pointed cakes. Spread sheets of damp, thin, white paper on buttered sheets of tin, and put the rock cakes on it, rather far apart. Sprinkle each with powdered loaf-sugar. Bake them of a pale brown, in a brisk oven. They will be done in a few minutes.

When cold, take them off the papers.

FROZEN CUSTARD.

Slice a vanilla bean, and boil it slowly in half a pint of milk/till all the strength is extracted and the milk highly flavoured with the vanilla. Then strain its and set it aside. Mix a quart of cream and a pint of milk, or, if you cannot procure cream, take three pints of rich milk, and put them into a skillet or sauce-pan. Set it on hot coals, and boil it. When it has come to a boil, mix a table-spoonful of flour in three table-spoonfuls of milk, and stir it info the boiling liquid. Afterwards add two eggs, (which have been beaten up with two table-spoonfuls of milk,) pouring them slowly into the mixture. Take care to stir it all the time it is boiling. Five minutes after, stir in gradually half a pound of powdered loaf-sugar, and then the decoction of vanilla. Having stirred it hard a few moments, take it off the fire, and set it to cool. When quite cold, put it into a mould and freeze it, as you would ice-cream, for which it frequently passes.

You may flavour it with a tea-spoonful of strong oil of lemon, stirred in just before you take it from the fire, or with a quarter of a pound of shelled bitter almonds, blanched, pounded in a mortar with a little water, and then boiled in half a pint of milk, till the flavour Is extracted.

CHERRY CORDIAL.

Take a bushel of fine ripe cherries, either red or black, or mixed; stone them, put them into a clean wooden vessel, and mash them with a mallet or beetle. Then boil them about five minutes, and strain the juice. To each quart of juice allow a quart of water, a pound of sugar, and a quart of brandy. Boil in the water (before you mix it with the juice) two ounces of cloves, and four ounces of cinnamon; then strain out the spice. Put the mixture into a stone jug, or a demijohn, and cork it tightly. Bottle it in two or three months.

COMMON ICE CREAM.

Split into pieces a vanilla bean, and boil it in a very little milk till the flavour is well extracted; then strain it. Mix two table-spoonfuls of arrow-root powder, or the same quantity of fine powdered starch, with just sufficient cold milk to make it a thin paste; rubbing it till quite smooth. Boil together a pint of cream and a pint of rich milk; and while boiling stir in the preparation of arrow-root, and the milk in which the vanilla has been boiled. When it has boiled hard, take it off, stir in half a pound of powdered loaf-sugar, and let it come to a boil again. Then strain it, and put it into a freezer placed in a tub that has a hole in the 'bottom to let-out the water; and surround the freezer on all sides with ice broken finely, and mixed with coarse salt. Beat the cream hard for half an hour. Then let it rest; occasionally taking off the cover, and scraping down with a long spoon the cream that slicks to the sides. When it is well frozen, transfer it to a mould; surround it with fresh salt and ice, and then freeze it over again.

If you wish to flavour it with lemon instead of vanilla, take a large lump of the sugar before you powder it, and rub it on the outside of a large lemon till the yellow is all rubbed off upon the sugar. Then, when the sugar is all powdered, mix with it the juice.

For strawberry ice cream, mix with the powdered sugar the juice of a quart of ripe strawberries squeezed through a linen.

PINK CHAMPAGNE JELLY.

Beat half the white of an egg to a stiff froth, and then stir it hard into three wine-glasses of filtered water. Put twelve ounces of the best double-refined loaf-sugar (powdered fine and sifted) into a skillet lined with porcelain. Pour on it the white of egg and water, and stir it till dissolved. Then add twelve grains of cochineal powder. Set it over a moderate fire, and boil it and skim it till the scum ceases to rise. Then strain it through a very fine sieve. Have ready an ounce and a half of isinglass that has been boiled in a little water till quite dissolved. Strain it, and while the boiled sugar is lukewarm mix it with the isinglass, adding a pint of pink champagne and the juice of a large lemon. Run it through a linen bag into a mould. When it has congealed so as to be quite firm, wrap a wet cloth round the outside of the mould, and turn out the jelly into a glass dish; or serve it broken up, in jelly glasses, or glass cups. Jelly may be made in a similar manner of Madeira, marasquin, or noyau.

A CHARLOTTE RUSSE.

Boil in half a pint of milk a split vanilla bean, till all the flavour is extracted. Then strain the milk, and when it is cold stir into it the yolks of four beaten eggs, and a quarter of a pound of powdered loaf-sugar.

Simmer this custard five minutes over hot coals, but do not let it come to a boil. Then set it away to cool. Having boiled an ounce of the best Russian isinglass in a pint of water till it is entirely dissolved and the water reduced to one-half, strain it into the custard, stir it hard, and set it aside to get quite cold.

Whip to a stiff froth a quart of rich cream, taking it off in spoonfuls as you do it, and putting it to drain on an inverted sieve. When the custard is quite cold, (but not yet set or congealing,) stir the whipt cream gradually into it.

Take at circular mould of the shape of a drum, the sides being straight. Cut to fit it two round slices from the top and bottom of an almond sponge-cake; glaze them with white of egg, and lay one on at the bottom of the mould, reserving the other for the top.

Having thus covered the bottom, line the sides of the mould with, more of the sponge-cake, cut into long squares and glazed all over with white of egg. They must be placed so as to stand up all round--each wrapping a little over the other so as to leave not the smallest vacancy between; and they must be cut exactly the height of the mould, and trimmed evenly. Then fill up with the custard and cream when it is just beginning to congeal; and cover the top with the other round slice of cake.

Set the mould in a tub of pounded ice mixed with coarse salt; and let it remain forty minutes, or near an hour. Then turn out the Charlotte on a china dish. Have ready an icing, made in the usual manner of beaten white of egg and powdered sugar, flavoured with essence of lemon. Spread it smoothly over the top of the Charlotte, which when the icing is dry will be ready, to serve. They are introduced at large parties, and it is usual to have two or four of them.

A CHARLOTTE POLONAISE.

Boil over a slow fire a pint and a half of cream. While it is boiling have ready six yolks of eggs, beaten up with two table-spoonfuls of powdered arrow-root, or fine flour. Stir this gradually into the boiling cream, taking care to have it perfectly smooth and free from lumps. Ten minutes will suffice for the egg and cream to boil together. Then divide the mixture by putting it into two separate sauce-pans.

Then mix with it, in one of the pans, six ounces of chocolate scraped fine, two ounces of powdered loaf-sugar, and a quarter of a pound of maccaroons, broken up. When it has come to a hard boil, take it off, stir it well, pour it into a bowl, and set it away to cool.

Have ready, for the other sauce-pan of cream and egg, a dozen bitter almonds, and four ounces of shelled sweet almonds or pistachio nuts, all blanched and pounded in a mortar with rose-water to a smooth paste, and mixed with an ounce of citron also pounded. Add four ounces of powdered sugar; and to colour it green, two large spoonfuls of spinach juice that has been strained through a sieve. Stir this mixture into the other half of the cream, and let it come to a boil. Then put it aside to cool.

Cut a large sponge-cake into slices half an inch thick. Spread one slice thickly with the chocolate cream, and cover another slice with the almond cream. Do this alternately (piling them evenly on a china dish) till all the ingredients are used up. You may arrange it in the original form of the sponge-cake before it was cut, or in a pyramid. Have ready the whites of the six eggs whipped to a stiff froth, with which have been gradually mixed six ounces of powdered sugar, and twelve drops of oil of lemon. With a spoon heap this meringue (as the French call it) all over the pile of cake, &c., and then sift powdered sugar over it. Set it in a very slow oven till the outside becomes a light brown colour.

Serve it up cold, ornamented according to your taste.

If you find the chocolate cream too thin, add more maccaroons. If the almond cream is too thin, mix in more pounded citron. If either of the mixtures is too thick, dilute it with more cream.

This is superior to a Charlotte Russe.

APPLE COMPOTE.

Take large ripe pippin apples. Pare, core, and weigh them, and to each pound allow a pound of fine loaf-sugar and two lemons. Parboil the apples, and then set them out to cool. Pare off very nicely with a penknife the yellow rind of the lemons, taking care not to break it; and then with scissors trim the edges to an even width all along. Put the lemon-rind to boil in a little sauce-pan by itself, till it Becomes tender, and then set it to cool. Allow half a pint of water to each pound of sugar; and when it is melted, set it on the fire in the preserving kettle, put in the apples, and boil them slowly till they are clear and tender all through, but not till they break; skimming the syrup carefully. After you have taken out the apples, add the lemon-juice, put in the lemon-peel, and boil it till quite transparent. When the whole is cold, put the apples with the syrup into glass dishes, and dispose the wreaths of lemon-peel fancifully about them.

ANIMALS

FIGURES EXPLANATORY OF THE PIECES INTO WHICH THE FIVE LARGE ANIMALS ARE DIVIDED BY THE BUTCHERS.

Beef.

Veal.

_Mutton_

_Note:_ A Chine is two Loins, and two Necks of the Best End.

_Pork_

_Venison_

INDEX

Acid salt Almond cake Almond custard Almond ice-cream Almond maccaroons Almond pudding Another almond pudding Anchovy catchup Anchovy sauce Anniseed cordial Apees Apples, baked Apple butter Apple butter, without cider Apple custard Apple dumplings Apple fritters Apple jelly Apple and other pies Apple pot-pie Apples, preserved Apple pudding, baked Apple pudding, boiled Apple sauce Apple water Apricots, preserved Arrow-root blanc-mange Arrow-root jelly Arrow-root pudding Artichokes, to boil Asparagus, to boil Asparagus soup

Balm of Gilead oil Barberry jelly Barberries, to pickle Barley water Bath buns Bean soup Beans, (dried,) to boil Beans, (green or French,) to boil Beans, (green,) to pickle Beans, (Lima,) to boil, and dry Beans, (scarlet) to boil Beef, remarks on Beef, à la mode Beef, baked Beef bouilli Beef (corned or salted) to boil Beef cakes Beef, to corn Beef, to dry and smoke Beef dripping, to save Beef, hashed Beef's heart, roasted Beef's heart, stewed Beef kidney, to dress Beef, potted Beef, to roast Beef soup, fine Beef steaks, to broil Beef steaks, to fry Beef steak pie Beef steak pudding Beef, to stew Beef, (a round of,) to stew Beef, (a round of,) to stew another way Beef and tongues, to pickle Beef tea Beets, to boil Beets, to stew Beer, (molasses) Beer, (sassafras) Biscuit, (milk) Biscuit, (soda) Biscuit, (sugar) Biscuit, (tea) Bishop Bitters Black cake Black-fish, to stew Blanc-mange Blanc-mange, (arrow-root) Blanc-mange, (carrageen) Bottled small beer Bran bread Bread Bread, (rye and Indian) Bread cake Bread jelly Bread pudding, baked Bread pudding, boiled Bread and butter pudding Bread sauce Brocoli, to boil Brown soup, rich Buckwheat cakes Burnet vinegar Burns, remedy for Butter, to brown Butter, melted or drawn Butter, to make Butter, to preserve Butternuts, to pickle

Cabbage, to boil Cabbage, (red,) to pickle Cale-cannon Calf's feet broth Calf's feet, to fry Calf's feet jelly Calf's head, dressed plain Calf's head, hashed Calf's head soup Calf's liver, fried Calf's liver, larded Cantelope, preserved Caper sauce Capillaire Carrots, to boil Carrot pudding Carp, to stew Carrageen blanc-mange Catfish soup Cauliflower, to boil Cauliflower, to pickle Cayenne pepper Celery, to prepare for table Celery sauce Celery vinegar Charlotte, (plum) Charlotte, (raspberry) Cheese, to make Cheese, (cottage) Cheese, (sage) Cheese, (Stilton) Cheesecake, (almond) Cheesecake, (common) Cherry bounce Cherry cordial Cherries, (dried) Cherry jam Cherry jelly Cherries, preserved Cherries, preserved whole Cherry shrub Chestnuts, to roast Chestnut pudding Chicken broth, and panada, Chickens, broiled, Chicken croquets and rissoles, Chicken curry, Chicken dumplings or puddings, Chickens, fricasseed, Chicken jelly, Chicken pie, Chicken salad, Chilblains, remedy for, Chili vinegar, Chitterlings, or calf's tripe, Chocolate, to make, Chocolate custard, Chowder, Cider cake, Cider, (mulled,) Cider vinegar, Cider wine, Cinderellas, or German puffs, Citrons, to preserve, Clam soup, Clam soup, (plain,) Clotted cream, Cocoa, to prepare, Cocoa shells, to boil, Cocoa-nut cakes, Cocoa-nut cakes, (white,) Cocoa-nut custard, baked, Cocoa-nut custard, boiled, Cocoa-nut jumbles, Cocoa-nut maccaroons, Cocoa-nut pudding, Cocoa-nut pudding, another way, Codfish, (fresh,) to boil, Codfish, (fresh,) to boil another way, Codfish, salt, to boil, Coffee, to make, Coffee, (French,) Cold cream, Cold slaw, Cold sweet sauce, Cologne water, Colouring for confectionary, Corn, (Indian,) to boil, Corn, (green,) pudding, Corns, remedy for, Cosmetic paste, Crab-apples, (green,) to preserve, Crab-apples, (red,) to preserve, Crabs, (cold,) Crabs, (hot,) Crabs, (soft,) Cranberries, to preserve, Cranberry sauce, Cream cake, Cream, (lemon,) Cream, (orange,) Cream, to preserve, Cream sauce, Cucumbers, to dress raw, Cucumbers, to fry, Cucumbers, to pickle, Cup cake, Curaçoa, Curds and whey, Currant jelly, (black,) Currant jelly, (red,) Currant jelly, (white,) Currant shrub, Currant wine, Custard, (boiled,) Custard, (plain,) Custard, (rice,) Custard, (soft,) Custard pudding,

Dough nuts, Ducks, to hash, Ducks, to stew, Ducks, to roast, Dumplings, (apple,) Dumplings, (light,) Dumplings, (plain suet,) Dumplings, (fine suet,) Dumplings, (Indian,) Durable ink, Durable ink, another way,

Eastern pudding, Eggs, to boil for breakfast, Eggs, to fricassee, Eggs, to keep, Eggs with ham, Egg nogg, Eggs, to pack, Eggs, to pickle, Egg plant, to stew, Egg plant, to fry, Egg plant, stuffed, Eggs, raw, Egg sauce, Election cake, Elderberry wine, Elder-flower wine, Essence of lemon peel, Essence of peppermint, Eve's pudding,

Family soup, Federal cakes, Flannel cakes, Flax-seed lemonade, Floating island, Flour, to brown, Flour hasty-pudding, Force-meat balls, Fowls, to boil, Fowls, to roast, Fox-grape shrub, Friar's chicken, Fritters, (apple,) Fritters, (plain,) Frosted fruit, Fruit queen-cakes,

General sauce, Gherkins, to pickle, Ginger, to preserve, Ginger beer, Ginger plum-cake, Gingerbread, (common,) Gingerbread nuts, Gingerbread, (Franklin,) Gingerbread, (white,) Gooseberries, bottled, Gooseberry custard, Gooseberry fool, Gooseberries, to preserve, Gooseberries, to stew, Gooseberry wine, Goose pie, Goose pie for Christmas, Goose, to roast, Grapes, in brandy, Grapes, (wild,) to keep, Grape jelly, Gravy, (drawn or made,) Gravy soup, (clear,) Ground nuts, to roast, Ground rice milk, Grouse, to roast, Gruel, to make, Gruel, oatmeal,

Halibut, to boil, Halibut cutlets, Ham, to boil, Ham, to broil, Ham or bacon, directions for curing, Ham, (to glaze,) Ham dumplings, Ham pie, Ham sandwiches, Ham, to roast, Ham, (Westphalia,) to imitate, Hare or rabbit soup, Hare, to roast, Harvey's sauce, Herbs, to dry, Hominy, to boil, Honey cake, Horseradish vinegar, Huckleberry cake, Hungary water,

Ice cream, (almond,) Ice cream, (lemon,) Ice cream, (pine apple,) Ice cream, (raspberry,) Ice cream, (strawberry,) Ice cream, (vanilla,) Ice lemonade, Ice orangeade, Icing for cakes, Indian batter cakes, Indian corn, to boil, Indian dumplings, Indian flappers, Indian muffins, Indian mush, Indian mush cakes, Indian pound cake, Indian pudding, baked, Indian pudding, boiled, Indian pudding without eggs, Italian Cream,

Jaune-mange, Jelly cake, Johnny cake, Julienne (à la) soup,

Kid, to roast, Kitchen, pepper, Kitchiner's fish-sauce, Kisses,

Lady cake, Lamb, to roast, Larding, Lavender, compound, Lavender water, Laudanum, antidote to, Lead water, Lemon brandy, Lemon catchup, Lemon cordial, Lemon cream, Lemon custard, Lemon juice, to keep, Lemon peel, to keep, Lemon peel, (essence of,) Lemons, preserved, Lemon pudding, Lemon syrup, Lemonade, Lettuce or salad, to dress, Lip salve, Liver dumplings, Liver puddings, Lobster, to boil, Lobster catchup, Lobster, to fricassee, Lobster, to dress cold, Lobster, pickled, Lobster, potted, Lobster pie, Lobster sauce, Lobster soup, Lobster, to stew,

Maccaroni, to dress, Maccaroni soup, Maccaroni soup, (rich,) Maccaroons, (almond,) Maccaroons, (cocoa-nut,) Maccaroon custard, Mackerel, to boil, Mackerel, to broil, Mangoes, to pickle, Marbled veal, Marlborough pudding, Marmalade cake, Mead, Meg Merrilies' soup, Milk biscuit Milk punch Milk soup Mince pies Mince meat Mince meat for Lent Mince meat, (very plain) Minced oysters Mint sauce Molasses beer Molasses candy Molasses posset Moravian sugar-cake Morella cherries, to pickle Mock oysters of corn Mock turtle, or calf's head soup Muffins, (common) Muffins, (Indian) Muffins, (water) Mulled cider Mulled wine Mulligatawny soup Mush, (Indian,) to make Mush cakes Mushrooms, to broil Mushroom catchup Mushrooms, to pickle brown Mushrooms, to pickle white Mushroom sauce Mushrooms, to stew Musquito bites, remedy for Mustard, (common) Mustard,(French) Mustard, (keeping) Mutton, to boil Mutton broth Mutton broth made quickly Mutton, (casserole of) Mutton chops, broiled Mutton chops, stewed Mutton cutlets, à la Maintenon Mutton harico Mutton, hashed Mutton, (leg of,) stewed Mutton, to roast Mutton soup, (including cabbage and noodle soups)

Nasturtians, to pickle Nasturtian sauce New York cookies Nougat Noyau

Oatmeal gruel Ochra soup Oil of flowers Omelet, (plain) Omelet soufflé Onions, to boil Onions, to fry Onions, to pickle Onions, pickled white Onions, to roast Onion sauce, (brown) Onion sauce, (white) Onion soup Orangeade Orange cream Orange jelly Orange marmalade Orange pudding Orgeat Ortelans, to roast Oyster catchup Oysters, fried Oyster fritters Oysters, minced Oysters, pickled Oysters, pickled for keeping Oyster pie Oysters, scalloped Oysters, stewed Oyster soup Oyster soup, (plain,) Ox-tail soup, Oyster Sauce,

Panada, (chicken,) Pancakes, (plain,) Pancakes, (sweetmeat,) Parsley, to pickle, Parsley sauce, Parsnips, to boil, Partridges, to roast, Partridges, to roast another way, Paste, (dripping,) Paste, (lard,) Paste, (the best plain,) Paste, (potato,) Paste, (fine puff.) Paste, (suet,) Paste, (sweet,) Peaches, (in brandy,) Peach cordial, Peaches, (dried,) Peaches for common use, Peach jelly, Peach kernels, Peach marmalade, Peaches, to pickle, Peaches, to preserve, Peach sauce, Peas, (green,) to boil, Peas soup, Peas soup, (green,) Pears, to bake, Pears, to preserve, Peppers, (green,) to pickle, Peppers, (green,) to preserve, Pepper pot, Perch, to fry, Pheasants, to roast, Pheasants, to roast another way, Pies, Pie crust, (common,) Pies, (standing,) Pies, (apple and other,) Pickle, (East India,) Pig, to roast, Pig's feet and ears, soused, Pigeon or chicken dumplings, Pigeon pie, Pigeons, to roast, Pilau, Pine-apple ice cream, Pine-apples, (fresh,) to prepare for eating, Pine-apples, to preserve, Plovers, to roast, Plum charlotte, Plums for common use, Plums, to preserve, Plums,(egg,) to preserve whole, Plums, (green gage,) to preserve, Plum pudding, baked, Plum pudding, boiled, Poke, to boil, Pomatum, (soft,) Pork and beans, Pork cheese, Pork, (corned,) to boil, Pork, (pickled,) to boil with peas pudding, Pork cutlets, Pork, (leg of,) to roast, Pork; (loin of,) to roast, Pork, (middling piece,) to roast, Pork pie, Pork steaks, Pork, to stew, Port wine jelly, Pot pie, Pot pie, (apple,) Potatoes, to boil, Potatoes, to fry, Potatoes, roasted Potato pudding Potato snow Pound cake Prawns, to boil Prune pudding Pudding catchup Pumpkin, to boil Pumpkin chips Pumpkin pudding Pumpkin yeast Punch Punch, (frozen,) Punch, (milk,) Punch, (fine milk,) Punch, (regent's,) Punch, (Roman,) Pyramid of tarts, Pink sauce,

Quails, to roast Queen cake Quin's sauce for fish Quince cheese Quince cordial Quince jelly Quince marmalade Quinces, preserved Quinces, to preserve whole Quince pudding

Rabbits, fricasseed Rabbits, to fry Rabbits, to stew Radishes, to prepare for table Radish pods, to pickle Raspberry charlotte Raspberry cordial Raspberry ice-cream Raspberry jam Raspberries, to preserve Raspberry vinegar Raspberry wine Ratafia Raw egg Reed birds, to roast Rennet whey Rhubarb tarts Rice, to boil Rice, to boil for curry Rice custard Rice cakes Rice dumplings Rice flummery Rice jelly Rice pudding, boiled Rice pudding, (farmer's,) Rice pudding, (ground,) Rice pudding, (plain,) Rice pudding, (plum,) Rice milk Rice milk, (ground,) Ringworms, remedy for, Rock-fish, to boil, Rock-fish, to pickle, Rolls, (common,) Rolls, (French,) Rose brandy Rhubarb jam Rose cordial Rose vinegar Rusk Russian or Swedish turnip, to boil, Rye and Indian bread

Sago Sago pudding Salad, to dress, Salmon, (fresh,) to bake whole, Salmon, (fresh,) to bake in slices, Salmon, (fresh,) to boil, Salmon, (pickled,) Salmon, (smoked,) Salmon steaks Sally Lunn cake, Salsify, to dress, Sandwiches, (ham,) Sangaree, Sassafras beer, Sausage meat, (common,) Sausages, (fine,) Sausages, (Bologna,) Savoy biscuits, Scented bags, Scotch cake, Scotch queen-cake, Scotch sauce for fish, Sea bass or black-fish, boiled, Sea bass, fried, Sea catchup, Sea kale, to boil, Secrets, Seidlitz powders, Shad, baked, Shad, to fry, Shalot vinegar, Shells, Short cakes, Shrub, (cherry,) Shrub, (currant,) Shrub, (fox-grape,) Smelts, to fry, Snowball custard, Snipes, to roast, Soda biscuit, Soda water, Spanish buns, Spinach, to boil, Spinach and eggs, Sponge cake, Spruce beer, Squashes or cymlings, to boil, Squash, (winter,) to boil, Squash, pudding, Strawberries, preserved, Strawberry ice-cream, Strawberry cordial, Sturgeon cutlets, Suet pudding, Sugar biscuit, Sugar syrup, clarified, Sweet basil vinegar, Sweet jars, Sweet sauce, (cold,) Sweet potatoes, boiled, Sweet potatoes, fried, Sweet potato pudding, Sweetbreads, to broil, Sweetbreads, larded, Sweetbreads, to roast, Syllabub or whipt cream, Syllabub, (country,) Shrewsbury cake,

Tamarind water, Tapioca, Tarragon vinegar, Tea, to make, Terrapins, Thieves' vinegar, Toast and water, Tomatas, to bake, Tomata catchup, Tomatas, to keep, Tomatas, to pickle, Tomatas, to stew, Tomata soy, Tongue, (salted or pickled,) to boil, Tongue, (smoked,) to boil, Trifle, Tripe, to boil, Tripe, to fry, Tripe and oysters, Trout, to boil, Trout, to fry, Turkey, to boil, Turkey, to roast, Turkish sherbet, Turnips, to boil,

Veal, (breast of,) to stew, Veal,(breast of,) to roast, Veal cutlets, Veal, (fillet of,) to stew, Veal, (fillet of,) to roast, Veal, (knuckle of,) to stew, Veal, (loin of,) to roast, Veal, (minced,) Veal patties, Veal pie, Veal soup Veal soup, (rich,) Veal steaks Veal or chicken tea, Vegetable soup, Venison hams, Venison, (cold,) to hash, Venison pasty, Venison, to roast, Venison soup, Venison steaks, Vermicelli sour, Vinegar (cider,) Vinegar, (sugar,) Vinegar, (white,) Violet perfume,

Wafer cakes, Waffles, Walnut catchup, Walnuts, pickled black, Walnuts, pickled green, Walnuts, pickled white, Warm slaw, Warts, remedy for, Washington cake, Watermelon rind, to preserve, Water souchy, Welsh rabbit, White soup, (rich,) Wine jelly, Wine sauce, Wine whey, Wonders or crullers, Woodcocks, to roast,

Yam pudding, Yeast, (bakers',) Yeast, (bran,) Yeast, (common,) Yeast, (patent,) Yeast, (pumpkin,)

ADDITIONAL RECEIPTS

Almond bread, Almond paste, Apple dumplings, (baked,) Apple compote, Apple rice pudding,

Batter pudding Blood, to stop,

Charlotte Polonaise, Charlotte Russe, Cherry cordial, Cider cake, (plain,) Cream cheese, Cucumbers, (preserved,) Custard cakes,

Frozen custard,

Giblet soup, Green pea soup, (French,) Green ointment, Gumbo, Gumbo soup,

Ham omelet, Hoe cake, Honey ginger cake,

Ice cream, (common,) Indian loaf cake,

Lemon drops,

Milk toast,

Peach leather, Peach mangoes, Pearlash, to keep, Peppermint drop's, Pink champagne jelly, Potato Yeast,

Rock cake,

Tennesee muffins, Tomatas, (broiled,) Tomata honey Tomatas, (preserved,)