Miss Leslie's New Cookery Book

SUMMER SACCATASH.--String a quarter of a peck of young green beans, and cut each bean into three pieces, (not more,) and do not split them. Have by you a pan of cold water, and...

PORK STEAKS, FRIED.--Cut them thin, but do not trim off the fat. Sprinkle them well all over with finely minced sage or sweet marjoram. Lay them in a frying-pan, and fry them we...

INDIAN MUSH.--Have ready on a clear fire a pot of boiling water. Stir into it, by degrees, (a handful at a time,) sufficient indian meal to make a very thick porridge, and then...

POACHED EGGS.--See that the eggs are quite fresh. Pour from a kettle of boiling water enough to fill a broad shallow stew-pan. Break the eggs into a saucer, (one at a time,) sli...

FRENCH BEEF.--Take a circular piece from the round, (having removed the bone,) and trim it nicely from the fat, skin, &c. Then lard it all over with long slips of fat pork or ba...

FOWL AND OYSTERS.--Take a fine fat young fowl, and having trussed it for boiling, fill the body and craw with oysters, seasoned with a few blades of mace, tying it round with tw...

SOFT MUFFINS.--Warm a quart of milk, and melt in it a quarter of a pound of the best fresh butter, cut into bits. When melted, stir it about, and set it away to cool. Beat four...

A very handsome way of serving it up cold is, after making a sufficiency of nice clear calves'-foot jelly, (seasoned, as usual, with wine, lemon, cinnamon, &c.,) to lay the turk...

LOBSTER SOUP.--This is a fine soup for company. Take two or three fine fresh lobsters, (the middle sized are the best.) Heat a large pot of water, throwing in a large handful of...

CHICKEN SOUP.--Cut up two large fine fowls, as if carving them for the table, and wash the pieces in cold water. Take half a dozen thin slices of cold ham, and lay them in a sou...

All vegetables are best when fresh, as can easily be discovered by the difference between those newly brought from the garden, and those that have been kept in a provision shop...

A WASHINGTON PUDDING.--Pick, and wash clean half a pound of Zante currants; drain them, and wipe them in a towel, and then spread them out on a flat dish, and place them before...

_Vanilla Syrup._--Take six fine fresh vanilla beans. Split, and cut them in pieces. Scrape the seeds loose in the pods with your finger nail, and bruise and mash the shells. All...

SWEET CORN SOUP.--Take a knuckle of veal, and a set of calf's feet. Put them into a soup-pot with some cold boiled ham cut into pieces, and season them with pepper only. Having...

TO KEEP A SHAD FRESH.--By the following process, (which we can highly recommend from experience,) a shad may be kept twenty-four hours, or indeed longer, so as to be perfectly f...

Where there are two cold tongues on one dish, it is usual to split one to be helped lengthways, and garnish it with the other, cut into circular pieces, and laid handsomely round.

GREEN PEAS.--The largest and finest peas are what the English call marrowfat. The sugar pea is next. All green peas for boiling should be young and tender, but not so young as t...

ROASTED PIGEONS.--Take fine fat _tame_ pigeons, and clean and truss them nicely. Four pigeons, at least, are requisite to make a dish. Prepare a stuffing or forcemeat of finely...

_Sweet Potato Cake_--Is made like the above cocoa-nut cake. The sweet potatos must be pared and grated _raw_, till you have as much as weighs half a pound. Then proceed as above...

VERY PLAIN VENISON PIE.--Cut from the bone some good pieces of fine _fresh_ venison, season them slightly with salt and pepper, and put them into a pot with plenty of potatos, (...

MOLASSES PIE.--Make a plain paste, allowing a quart of flour to a quarter of a pound of fresh butter, and a quarter of a pound of lard. Cut up the butter into the pan of flour,...

TRIFLE.--This is a very nice and very elegant party dish, and is served in a large glass bowl. Put into the bottom of the bowl a pound of bitter almond maccaroons. Pour on suffi...

ROAST LOIN OF VEAL.--Wash the meat well in cold water, wipe it dry, and rub it slightly with mixed pepper and salt. Make a stuffing of bread soaked in milk, or grated bread-crum...

COFFEE.--To drink coffee in perfection, a sufficient quantity for breakfast should be roasted every morning, and ground hot, as it loses much of its strength by keeping even for...

PICKLED PLUMS.--Take large fine plums; perfect, and quite ripe. To every quart of plums allow half a pound of the best white sugar powdered, and a large pint of the best cider v...

POTATO PASTE.--Boil three moderate-sized potatos till very soft. Then peel and mash them fine and smooth. Put them into a deep pan, and mix them well with a quart of flour and a...

YANKEE CHOWDER.--Having sliced very thin some salt fat pork, season it with pepper, lay it in the bottom of a large iron pot, set it over the fire, and let it fry. When done, ta...

EXCELLENT MINCED VEAL.--Take three or four pounds of the lean only of a fillet or loin of veal, and mince it very finely, adding a slice or two of cold ham, minced also. Add two...

ROASTING BEEF.--The prime piece of beef for roasting is the sirloin; but being too large for a small family, the ribs are generally preferred, when there are but few persons to...

PRESERVED CHERRIES.--No cherries are worth preserving except morellas, or the large Virginia red, or carnation cherries. Stem and stone them carefully, saving the juice; and str...

_Quince Marmalade_ is made in the same manner--first carefully removing all the blemishes. Allow a pound of sugar to a pound of quinces. They must boil longer than peaches. All...

MADEIRA HAM.--This is a dish only seen at dinner parties. No one can believe, for a moment, that hams really cooked in Madeira wine are served up every week at hotels, particula...

TOMATO CATCHUP.--Take a peck of large ripe tomatos. In the middle States they are in perfection the last of August. Late in the autumn they are comparatively insipid and watery....

CHEESE PUDDING.--Take a quarter of a pound of excellent cheese; rich, but not strong or old. Cut it in small bits, and then beat it (a little at a time) in a marble mortar. Add...

BROCCOLI AND EGGS.--Take several heads of broccoli and cut the stalks short, paring off from the stalks the tough outside skin. Trim off the small outside shoots or blossoms, an...

TERRAPINS.--In buying terrapins select the largest and thickest. Like all other delicacies, the best are the cheapest in the end. Small poor terrapins are not worth the cost of...

Produced by Julia Miller, fh and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Ar...

If from deficiency of sugar, or being kept too warm, or not closely covered, any of your sweetmeats turn sour, do not hastily throw them away, but carefully remove the surface,...

Almond and macaroon custards, 484 [486] Almond soup, 53 [58] Arrow-root biscuit, 303. [603] Beef, corned, fried, 143. [148] Bird dumplings, 505. [305] Birds for invalids, 384. [...