Part 14

To half a peck of flour, put a full jill of new yeast, and a little salt, make it with new milk (warmer than from the cow) first put the flour and barm together, then pour in the milk, make it a little stiffer than a seed-cake, dust it and your hands well with flour, pull it in little pieces, and mould it with flour very quick; put it in the dishes, and cover them with a warm cloth (if the weather requires it) and let them rise till they are half up, then set them in the oven, (not in the dishes, but turn them with tops down upon the peel;) when baked rasp them.

61. _The fine_ RUSH CHEESE.

Take one quart of cream, and put to it a gallon of new milk, pretty warm, adding a good spoonful of earning; stir in a little salt, and set it before the fire till it be cum'd; then put it into a vat in a cloth; after a day and night turn it out of the vat into a rush box nine inches in length and five in breadth. The rushes must be wash'd every time the cheese is turn'd.

FINIS.

A BILL of FARE FOR EVERY SEASON of the YEAR.

For _JANUARY_.

_First Course_. At the Top Gravy Soop. Remove Fish. At the Bottom a Ham. In the Middle stew'd Oysters or Brawn. For the four corners. A Fricassy of Rabbits, Scotch Collops, boil'd Chickens, Calf Foot Pie, or Oyster Loaves.

_Second Course_. At the Top Wild Ducks. At the Bottom a Turkey. In the Middle Jellies or Lemon Posset. For the four Corners. Lobster and Tarts, Cream Curds, stew'd Pears or preserv'd Quinces.

For _FEBRUARY_.

_First Course_. At the Top a Soop remove. At the Bottom Salmon or stew'd Breast of Veal. For the four Corners. A Couple of Fowls with Oyster Sauce, Pudding, Mutton Cutlets, a Fricassy of Pig's Ears.

_Second Course_. At the Top Partridges. At the Bottom a Couple of Ducks. For the four Corners. Stew'd Apples, preserv'd Quinces, Custards, Almond Cheese Cakes. In the Middle Jellies.

For _MARCH_.

_First Course_. At the Top a boil'd Turkey, with Oyster Sauce. At the bottom a Couple of roast Tongues or roast Beef. In the Middle Pickles. Two Side-dishes, a Pigeon Pie and Calf Head Hash. For the four Corners. Stew'd Crab or Oysters, Hunters Pudding, a brown Fricassy, stew'd Eels, or broil'd Whitings.

_Second Course_. At the Top Woodcocks or wild Ducks. At the Bottom Pig or Hare. In the Middle Jellies or Sweetmeats. For the four Corners. Raspberry Cream, Tarts, stew'd Apples, and preserv'd Apricocks.

For _APRIL_.

_First Course_. At the Top stew'd Fillet of Veal. At the Bottom a roast Leg of Mutton. Two Side-dishes, Salt Fish and Beef-Steaks. In the Middle a Hunters Pudding.

_Second Course_. At the Top roast Chickens and Asparagus. At the Bottom Ducks. In the Middle preserv'd Oranges. For the four Corners. Damasin Pie, Cream Curds, Lobster, and cold Pot.

For _MAY_.

_First Course_. At the Top stew'd Carp or Tench. At the Bottom a stew'd Rump of Beef. In the Middle a Sallet. For the four Corners A Fricassy of Tripes, boil'd Chickens, a Pudding, Olives of Veal.

_Second Course_. At the Top Rabbits or Turkey Pouts. At the Bottom green Goose or young Ducks. For the four Corners. Lemon Cream, Quince Cream, Tarts, Almond Custards. In the Middle Jellies.

For _JUNE_.

_First Course_. At the Top roast Pike. At the Bottom Scotch Collops. In the Middle stew'd Crab. For the four Corners. Boil'd Chickens, Quaking Pudding, roast Tongue, with Venison Sauce, Beans and Bacon.

_Second Course_. At the Top a Turkey. At the Bottom Ducks or Rabbits. In the Middle Strawberries. Two Side dishes, roast Lobster and Pease. For the four Corners. Green Codlings, Apricock Custard, Sweetmeat Tarts, preserv'd Damsins, or Flummery.

For _JULY_.

_First Course_. At the Top green Pease Soop, remove stew'd Breast of Veal white. At the Bottom a Haunch of Venison. In the Middle a Pudding. Two Side-dishes, a Dish of Fish, and a Fricassy of Rabbits.

_Second Course_. At the Top Partridges or Pheasants. At the Bottom Ducks or Turkey. In the Middle a Dish of Fruit. For the four Corners. Solomon Gundie, Lobster, Tarts, Chocolate Cream.

For _AUGUST_.

_First Course_. At the Top Fish. At the Bottom Venison Pasty. In the Middle Herb Dumplings. For the four Corners. Fricassy of Rabbits, stew'd Pigeons, boil'd Chickens, Fricassy of Veal Sweetbreads with Artichoke Bottoms.

_Second Course_. At the Top Pheasants or Partridges. At the Bottom wild Ducks or Teal. In the Middle Jellies or Syllabubs. For the four Corners. Preserv'd Apricocks, Almond Cheese-cakes, Custards, and Sturgeon.

For _SEPTEMBER_.

_First Course_. At the Top collar'd Calf Head, with stew'd Pallets and Veal Sweetbreads, and forc'd Meat-Balls. At the Bottom Udder and Tongue or a Haunch of Venison In the Middle an Ambler of Cockles, or roast Lobster. Two Side dishes, Pigeon Pie and boiled Chickens.

_Second Course_. At the Top a roast Pheasant. At the Bottom a Turkey. For the four Corners. Partridges, Artichoke-Bottoms fry'd, Oyster Loaves, and Teal.

For _OCTOBER_.

_First Course_. At the Top stew'd Tench and Cod's Head. At the Bottom roast Pork or a Goose. Two Side-dishes, roast Fish, and boil'd Fowl and Bacon. For the four Corners. Jugg'd Pigeons, Mutton Collops, Beef Rolls, and Veal Sweetbreads fricassy'd. In the Middle minc'd Pies or Oyster Loaves.

_Second Course_. At the Top Wild Fowl. At the Bottom a Hare. In the Middle Jellies. Two Side-dishes, roasted Lobster and fry'd Cream. For the four Corners. Preserv'd Quinces, or stew'd Pears, Sturgeon, cold Tongue, and Orange Cheese Cakes.

For _NOVEMBER_.

_First Course_. At the Top a Dish of Fish. At the Bottom a Turkey Pie. Two Side-dishes, Scotch Collops, and boil'd Tongue with Sprouts. In the Middle scallop'd Oysters.

_Second Course_. At the Top a Dish of Wild Fowl. At the Bottom roast Lobster. In the Middle Lemon Cream. For the four Corners. Tarts, Curds, Apricocks, and Solomon Gundie.

For _DECEMBER_.

_First Course_. At the Bottom boil'd Fowls. Two Side dishes, Bacon and Greens, and a Dish of Scotch Collops. In the Middle minc'd Pies or Pudding.

_Second Course_. At the Top a Turkey. In the Middle hot Apple Pie. For the four Corners. Custard, Raspberry Cream, cold Pot and Crabs.

A SUPPER

For _JANUARY_.

At the Top a Dish of Plumb Gruel. Remove, boil'd Fowls. At the Bottom a Dish of Scotch Collops. In the Middle Jellies. For the four Corners. Lobster, Solomon-Gundie, Custard, Tarts.

For _FEBRUARY_.

At the Top a Dish of Fish. Remove, a Couple of roasted Fowls. At the Bottom wild Ducks. For the four Corners. Collar'd Pig, Cheese Cakes, stew'd Apples and Curds. In the Middle hot minc'd Pies.

For _MARCH_.

At the Top a Sack Posset. Remove, a Couple of Ducks. At the Bottom a boil'd Turkey, with Oyster Sauce. In the Middle Lemon Posset. Two Side-dishes, roasted Lobster, Oyster Pie. For the four Corners. Almond Custards, Flummery, Cheese-Cakes, and stew'd Apples.

For _APRIL_.

At the Top boiled Chickens. At the Bottom a Breast of Veal. In the Middle Jellies. For the four Corners. Orange Pudding, Custards, Tarts, and stew'd Oysters.

For _MAY_.

At the Top a Dish of Fish. At the Bottom Lamb Steakes or Mutton. In the Middle Lemon Cream or Jellies. Two Side-dishes, Tarts, Raspberry Cream. For the four Corners. Veal sweetbreads, stew'd Spinage, with potched Eggs and Bacon, Oysters in scallop'd Shells, boiled Chickens.

For _JUNE_.

At the Top boil'd Chickens. At the Bottom a Tongue. In the Middle Lemon Posset. For the four Corners. Cream Curds or Custards, potted Ducks, Tarts, Lobsters, Artichokes or Pease.

For _JULY_.

At the Top Scotch Collops. At the Bottom roast Chickens. In the Middle stew'd Mushrooms. For the four Corners. Custards, Lobsters, split Tongue, and Solomon Gundie.

For _AUGUST_.

At the Top stewed Breast of Veal. At the Bottom roast Turkey. In the Middle Pickles or Fruit. For the four Corners. Cheese Cakes and Flummery, preserved Apricocks, preserved Quinces.

For _SEPTEMBER_.

At the Top boil'd Chickens. At the Bottom a carbonated Breast of Mutton, with Caper Sauce. In the Middle Oysters in scallop Shells, or stew'd Oysters. Two Side Dishes, hot Apple Pie and Custard.

For _OCTOBER_.

At the Top Rice Gruel. Remove, a Couple of Ducks. At the Bottom a boil'd Turkey with Oyster Sauce. In the Middle Jellies. For the four Corners. Lobster or Crab, Black Caps, Custard or Cream, Tarts or collar'd Pig.

For _NOVEMBER_.

At the Top Fish. At the Bottom Ducks or Teal. In the Middle Oyster Loaves. Remove, a Dish of Fruit. Two Side Dishes, minc'd Pies, Mutton Steaks, with Mushrooms and Balls.

For _DECEMBER_.

At the Top boil'd Chickens. At the Bottom a Dish of Scotch Collops or Veal Cutlets. In the Middle Brawn. Remove, Tarts For the four Corners. Boil'd Whitings or fry'd Soles, new College Puddings, Tullouy Sausages, Scotch Custard.

INDEX.

Those mark'd [thus +] are in the Supplement.

_A

Almond Posset to make ----Cakes, do. ----Cheese Cakes do. + ----do another Way ----Puffs do. ----Butter do. + ----do. another Way ----Flummery do + ----Biskets Amblet of Cockles, do. Apple Dumplins, do. ----to stew ----another Way Artichoke Bottoms to fry ----to fricassy + ----to Dry Apricock Pudding to make + ----Jumballs do. ----Custard do. ----Chips or Peaches do. ----to preserve ----to make Marmalade ----to dry ----do like Prunella's ----to preserve Green ----do. another Way Ale Orange to make + ----bad into strong Beer ----Posset, to make Asparagus, or Green Pease to keep. Angelico, to candy

B

Beef, Brisket to stew ----Rump, do. Beef Olives, to make ----Rolls, do. ----Rump, to ragoo ----Collar'd to eat cold ----Dutch to make ----to pot ----Steaks to fry ----do. another Way Berries to bottle Brain Cakes to make Black Caps, to make Brandy Orange to make + ----Lemon do. + Lemon do. another Way ----black Cherry, do. ----Raspberry, do. ----Ratisie, do. + ----do. another Way Brockly, to boil Beast Kidneys, to roast Beans Kidneys to keep Buttons Mushrooms, to pickle Barberries to keep instead of preserving + ----Cakes + ----Drops ----preserving ----to pickle ----to preserve for Tarts ----to keep all the Year Barley Sugar, to make + Black Paper to make for drawing Patterns

C

Cabbage, to pickle Cake Caraway to make + ----Rich white Plumb Cake + Cake + Cake, Ising for ----great, do. ----Ising for it ----Bisket, to make ----Raspberry Cakes Cake Portugal, do. ----Orange, do. ----Shrewsbury, do. + ----Bath ----Gingerbread, do. ----Seed, do. ----Queen, do. ----King, do. ----Angelico, do. + ----Oatmeal, do. ----Breakfast, do. ----fine, do. ----to keep all the Year ----Plumb, do. ----Little Plumb, do. ----Plumb another Way ----do. ordinary Calf's Head collar'd to eat hot ----do. to eat cold ----hash'd ----do. white ----Pye of, to make ----do. another Way ----to ragoo ----to roast, to eat like Pig ----Feet to fricassy white ----to fry in Butter ----do. in Eggs ----to make minc'd Pies of ----to make Pie of ----Jelly, to make ----Flummery, do. + Chars to pot Catchup to make + ----Walnut do. + ----fine do. Cheese Cakes do. ----Lemon, do. ----common do. ----without Currans do. Cheese Slipcoat, to make + ----fine Rush ----Bullies, do. ----Cream, do. Cherries, to preserve for drying ----to preserve ----to dry Colliflower to pickle white ----another Way Chickens to fricassy white ----do brown ----surprize ----to boil + ----Pie hot Collops Scotch, to make ----another Way ----another Way Collops minc'd, to make Cod's Head, to dress ----Zoons, do. Cockles, to pickle Cordial Water of Cowslips, to make Cowslip Syrup, do. Cracknels, do. Cream Lemon, do. ----do. to make yellow ----do. another Way ----Orange ----Quince ----any preserv'd Fruit + Cream burnt ----to fry to eat hot ----Chocolate to make ----Gooseberry, do. ----Apple, do. ----Curds, do. ----Rice or Almond do. Cucumbers, to pickle ----another Way ----to make Mange of ----to make pickle for ----to stew ----to fry for Mutton Sauce ----Soop to make Curranberries, to pickle ----to preserve in Bunches + ----to preserve whole ----to make Jelly of Custard Almond ----Sagoo ----Scotch, to eat hot Cyder, to make

D

Damsins to preserve ----do. for Tarts ----do. to keep ----do. bottle Drops Ratisie, to make ----Lemon, do. Ducks to boil ----to stew ----do. to stew whole Dumplings Herb, to make ----plain Fruits ----Apple

E

Eels to collar ----to stew ----to pitchcock ----Pie, to make Eggs to fricassy white ----do. brown ----to stew in Gravy ----Pie, to make Elder Buds, to pickle ----to make pickle for

F

Fowl, to force + ----Feet Fritters Fruit to make ----Apple, do. ----Oatmeal, do. Fruit to preserve green ----do. all the Year French bread to make + another Way

G

Girkins, to pickle Gilliflowers, do. + Ginger to candy Gingerbread white + ----York + ----in little Tins ----red ----another Way Gooseberry Cake ----to bottle ----to preserve ----do. red + Granade + Grapes to preserve all Winter + ----another Way Gruel Sagoo ----Plumb ----Rice Goofer Wafers to make

H

Hams or Tongues to salt Hare, to stew ----to pot ----to jugg ----to roast with a Pudding in the Belly Hedge Hogs Cupid, to make ----Almond Herrings to boil ----to fry ----to pickle ----to keep all the Year Hotch potch, to make

J

Jam Cherry to make ----Bullies, do. ----Damsins, do. + Jelly brown + Jelly Curran Jambals, do. ----another Way

L

Lamb Leg of, boiled with Loyn fry'd + Larks in Jelly Lamb with Chickens boil'd ----fricassy white ----fricassy brown Lobster or Crab to roast + ----A L'Italienne ----to butter Leatch, to make Loaves Oyster, do.

M

Macaroons, to make Mango of Codlins + Mellon, do. Mead strong, do. ----another Way + ----another Way Milk mull'd, a Dish of Mulberries, to preserve whole Muscles, to pickle, Mushrooms, to pot ----to stew ----to pickle ----another Way ----another Way ----to fry ----powder to make Mutton stew'd Fillet of ----Shoulder forced ----Breast to collar ----do. another Way ----do. to carbonade Mutton Chine roasted, with Sallery ----Chops, to make ----Leg forc'd ----French Cutlets to make ----Steads to fry ----artificial Venison, to make ----Leg of, to salt to eat like Ham

N

Neat's Tongue Pie, to make Nasturtian Buds to pickle

O

Onions to pickle Orange Chips to preserve to put into Glasses ----or Lemons to preserve ----Chips another Way ----Marmalade to make ----to preserve Oranges whole + ----to candy whole ----Tarts, to make Oysters Scotch to make ----to stew + ----to lard ----to fry ----to scallop ----to pickle + Ox Lips to dress

P

Pallets stew'd Pancakes, clare ----Rice + Partridges, to pot + Do. another Way Parsnips to fry to look like Trout + Poverade, to make Parsnips, another Way Paste to make for a standing Pie ----for Tarts ----do. another Way ----do. do. ----for Venison Pasty ----of Pippens, white ----of do. green ----of do. red Patties savoury to make ----sweet Pears to dry Pears or Pippens to dry without Sugar Pigeons to make a Pulpatoon ----to stew ----to pot ----boil'd with fricassy sauce ----marmonaded ----to jugg ----to pickle ----to broil whole Pig Royal to make ----to collar ----Ears to fricassy ----like Lamb in Winter ----Head roll'd, to eat like Brown Pike to eat like Sturgeon ----to stew ----to roast with a Pudding in the Belly Plumbs to preserve Plumb Porridge to make Pork to pickle Posset Sack to make ----another Way ----to make Froth for ----Lemon Potatoe Crabs to pickle Pudding black to make ----Custard ----Orange ----do. another Way ----do. another Way ----do. another Way Do. another Way + ----Lemon another Way ----Oatmeal do. + Almond Pudding + Do. another Way ----Apple do. ----Ground Rice do. ----Gooseberry do. ----Collage do. ----Potatoe + ----do. another Way ----Carrot + ----Carrot another Way ----Quaking to make ----do. another Way ----do. do. ----Sagoo ----Pearl Barley ----Calf's Foot ----Hunting + ----do another Way ----Liver ----for Hare ----Herb + ----White Pot another Way ----Curd ----white in Skins ----Marrow ----Bread ----Colliflower Punch Milk, to make ----another Way ----do. ----do. ----Acid for to make Purslain to pickle Pie rich to make Pie Eel Pie Turbot-Head ----Herring ----Orange ----Ham ----Woodcock ----sweet Chicken ----savoury do. ----sweet Veal ----Candle for ----Hare ----another Way ----minc'd ----another Way ----Oyster ----Codlim Pickle for Salmon

Q

Quidenny to make ----Quinces to preserve ----do. another Way ----Cream to make ----to make white ----Marmalade to make

R

Rabbets to fricassy brown ----do. white ----pull'd ----dressed, to look like Moor game Raspberry and Strawberry Fool, to make

S

Salmon, to collar + Salmon en Maigre ----to pot Sprouts Savry to boil ----Cabbage, do. Sauce for a Rump of Beef Sauce for Neck of Veal ----for Turkey ----for boil'd Rabbits ----for Pike Sauce for boil'd Salmon or Turbot ----for Haddock or Cod ----for Salmon or Turbot ----for tame Ducks ----for green Goose ----another Way ----for Chickens ----for Turkey, another Way ----for Tongues ----for Cod's Head ----for a Cod's Head another Way ----for Flesh or Fish Soop Vermicelly ----Hare ----green Pease ----Onion ----do. Pease in Winter ----do. in Lent ----Craw Fish + ----white or Almond ----Scotch ----do without Water Sausages Pollony to make + Sheep Rumps with Rice + ----Tongues broil'd Shrimps to pickle Shrub Orange Solomon Gundie to eat in Lent ----another Way Smelts to pot ----to pickle Spinage stew'd with Eggs Spinage Toasts to make Sturgeon artificial to make ----how to order Sturgeon how to make Pickle for Sugar to know when Candy Height Syllabubs whip'd to make Syrup of Gilliflowers to make ----of Mulberries ----of Violets + ----of Poppies Stock to make for Hartshorn Jelly Sack Posset to make Shell Paste do. Stuffing for Beast Kidney

T

Tansey to make ----another Way ----do. ----boil'd Tarts marrow to make ----transparent ----sweetmeat Toasts fry'd to make Tongues to roast ----to pot ----Sheep or Hog, to broil Tripes to fricassy ----to eat like Chickens Trout, or other Fish to fry Trench or Carp to stew + Mock turtle Turkey to boil ----to roast ----to pot ----A-la Daube

V

Veal Breast of, to brown Ragoo ----do. berries ----to roll ----to stew ----to stew Fillet ----Breast of, to roll ----to make savoury ----to roast savoury + ----Couley ----Knuckles, to boil ----Sweetbreads to fricassy ----Cutlets to make ----another Way ----do. Venison to pot ----Haunch of, to roast Vinegar, to make of Gooseberries ----another Way ----do + ----do.

W

Walnuts, to pickle green ----do. black ----to make Pickle for ----do. white Whigs to make Wild Fowl to pot Wine Elder to make ----do. Flower ----Gooseberry ----another Way Wine_

End of Project Gutenberg's English Housewifery Exemplified, by Elizabeth Moxon