Miss Leslie's Complete Cookery Directions for Cookery, in Its Various Branches

Blanch and pound in a mortar to a smooth paste, a quarter of a pound of sweet almonds, and mix them with the yolks of six hard boiled eggs grated, and a pint of cream, which mus...

FLANNEL CAKES.--Put a table-spoonful of butter into a quart of milk, and warm them together till the butter has melted; then stir it well, and set it away to cool. Beat five egg...

Once or twice draw back the roaster, and improve the fire by clearing away the ashes, bringing forward the hot coals, and putting on fresh fuel at the back. Should a coal fall i...

Cold roast beef may be cut into slices, seasoned with salt and pepper, broiled a few minutes over a clear fire, and served up hot with a little butter spread on them.

Score the skin in narrow strips, and rub it all over with a mixture of powdered sage-leaves, pepper and salt. Have ready a force-meat or stuffing of sage and marjoram, mixed wit...

Have ready a good broth made of a knuckle of veal boiled slowly in as much water as will cover it, till the meat is reduced to rags. It must then be well strained.

The flavour will be greatly improved by boiling with them in the syrup, a due proportion of lemon-juice and the peel of the lemons pared thin so as to have the yellow part only....

PLAIN PANCAKES.--Sift half a pound or a pint of flour. Beat seven eggs very light, and stir them gradually into a quart of rich milk. Then add by degrees the flour, so as to mak...

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...

Having cleaned the fish, and cut off the fins, dredge them with flour. Have ready some beaten yolk of egg, and in a separate dish some grated bread crumbs. Dip each fish into th...

POUND CAKE.--Prepare a table-spoonful of powdered cinnamon, a tea-spoonful of powdered mace, and two nutmegs grated or powdered. Mix together in a tumbler, a glass of white wine...

PRESERVED LEMONS.--Take large fine ripe lemons, that have no blemishes. Choose those with thin, smooth rinds. With a sharp knife scoop a hole in the stalk end of each, large eno...

Have ready over the fire a pot of boiling water. Dip your pudding-cloth into it, and shake it out. Spread out the cloth in a deep dish or pan, and dredge it well with flour. Pou...

Take up the head when it is sufficiently boiled, score it in diamonds, brush it all over with beaten egg, and strew it with a mixture of grated bread-crumbs, and chopped sage an...

VERY PLAIN MINCE-MEAT.--Take a piece of fresh beef, consisting of about two pounds of lean, and one pound of fat. Boil it, and when it is quite cold, chop it fine. Or you may su...

Wipe it all over with a sponge dipped in warm water. Then rub the skin with lard or nice dripping. Cover the fat with sheets of paper two double, buttered, and tied on with pack...

RASPBERRY VINEGAR.--Put two quarts of ripe fresh-gathered raspberries into a stone or china vessel, and pour on them a quart of vinegar. Let it stand twenty-four hours, and then...

CHERRY JAM.--To each pound of cherries allow three quarters of a pound of the best white sugar. Stone them, and as you do so throw the sugar gradually into the pan with them. Co...

After the ducks are drawn, wipe out the inside with a clean cloth, and prepare your stuffing. Mince very fine some green sage leaves, and twice their quantity of onion, (which s...

PINK CHAMPAGNE JELLY.--Beat up 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-refine...

COMMON JUMBLES.--Sift a pound of flour into a large pan. Cut up a pound of butter into a pound of powdered white sugar, and stir them to a cream. Beat six eggs till very light,...

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. Pl...

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...

SASSAFRAS MEAD.--Mix gradually with two quarts of boiling water, three pounds and a half of the best brown sugar, a pint and a half of good West India molasses, and a quarter of...

For the pickle liquor.--To every two quarts of the best vinegar, put an ounce and a half of white ginger root, scraped and sliced; the same of long pepper; two ounces of peeled...

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...

Cucumbers for pickling should be very small, and as free from spots as possible. Make a brine of salt and water strong enough to bear an egg. Pour it over your cucumbers, cover...

GELATINE JELLY.--Gelatine is used as a substitute for calves feet in making jelly. It is prepared in light yellowish sheets, and can be purchased at the druggists'. The chief ad...

They are destroyed by the first frost, but can be kept during the winter, by gathering them on a dry day when full grown but not the least hard, and putting them in their pods i...

PRESERVED GREEN TOMATAS.--Take a peck of button tomatas, full grown, but quite green. Weigh them, and to each pound allow a pound of the best double-refined loaf-sugar, broken u...

ICE ORANGEADE.--Take a pint and a half of orange juice, and mix it with half a pint of clear or filtered water. Stir in half a pound of powdered loaf-sugar. Pare very thin the y...

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 fro...

ANCHOVY SAUCE.--Soak eight anchovies for three or four hours, changing the water every hour. Then put them into a sauce-pan with a quart of cold water. Set them on hot coals and...

Corrections and alterations from the original can be found at the end of the book. The original indexes have been retained, and a new index added which combines the two and corr...

The carving knife should be very sharp, and not heavy; and it should be held firmly in the hand: also the dish should be not too far from the carver. It is customary to help the...

Printer errors such as missing punctuation have been corrected silently. Mis-spellings have been corrected if they were deemed to be printer errors, but those deemed to be delib...