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MISS LESLIE'S

NEW

COOKERY BOOK.

One Volume, 652 pages, bound. Price $1.25.

T. B. Peterson, No. 102 Chestnut Street, Philadelphia, has just published MISS LESLIE'S "NEW COOKERY BOOK." It comprises new and approved methods of preparing all kinds of Soups, Fish, Oysters, Beef, Mutton, Veal, Pork, Venison, Ham and Bacon, Poultry and Game, Terrapins, Turtle, Vegetables, Sauces, Bread, Pickles, Sweetmeats, Plain Cakes, Fine Cakes, Pies, Plain Desserts, Fine Desserts, Preparations for the Sick, Puddings, Confectionery, Rice, Indian Meal Preparations of all kinds, Miscellaneous Receipts, etc. etc. Also, lists of all articles in season suited to go together for breakfasts, dinners, and suppers, to suit large or small families, and much useful information and many miscellaneous subjects connected with general housewifery.

This work will have a very extensive sale, and many thousand copies will be sold, as all persons that have had Miss Leslie's former works, should get this at once, as _all the receipts in this book are new_, and have been fully tried and tested by the author since the publication of her former books, _and none of them whatever are contained in any other work but this_. It is the most complete Cook Book published in the world; and also the latest and best, as in addition to Cookery of all kinds and descriptions, its receipts for making cakes and confectionery are unequalled by any other work extant.

This new, excellent, and valuable Cook Book is published by T. B. Peterson, under the title of "MISS LESLIE'S NEW COOKERY BOOK," and is entirely different from any other work on similar subjects, under any other names, by the same author. It is an elegantly printed duodecimo volume, of 652 pages; and in it there will be found _hundreds of Receipts_--all useful--some ornamental--and all invaluable to every lady, miss, or family in the world.

Read what the Editors of the Leading Newspapers say of it.

_From the Philadelphia Dollar Newspaper._

"This is a large, well-bound volume of near seven hundred pages, and includes in it hundreds of receipts never before published in any of Miss Leslie's other works, accompanied by a well-arranged index, by which any desired receipt may be turned to at once. The receipts are for cooking all kinds of meats, poultry, game, pies, &c., with directions for confectionery, ices, and preserves. It is entirely different from any former work by Miss Leslie, and contains new and fresh accessions of useful knowledge. The merit of these receipts is, that they have all been tried, and therefore can be recommended conscientiously. Miss Leslie has acquired great reputation among housekeepers for the excellence of her works on cookery, and this volume will doubtless enhance it. _It is the best book on cookery that we know of_, and while it will be useful to matrons, to young housewives we should think it quite indispensable. By the aid of this book, the young and inexperienced are brought nearly on a footing with those who have seen service in the culinary department, and by having it at hand are rendered tolerably independent of _help_, which sometimes becomes very refractory. The best regulated families are sometimes taken a little by surprise by the untimely stepping in of a friend to dinner--to such, Miss Leslie is the friend indeed, ready as her book is with instructions for the hasty production of various substitutes for meals requiring timely and elaborate preparation."

_From the Philadelphia Daily News._

"To the housekeeper, the name of Miss Leslie is a guaranty that what comes from her hand is not only orthodox, but good; and to the young wife about to enter upon the untried scenes of catering for a family, _Miss Leslie's New Cookery Book_ may be termed a blessing. It presents receipts, (and practical ones too,) for preparing and cooking all kinds of soups, fish, oysters, meats, game, cakes, pastry, and indeed everything which enters into the economy of housekeeping. Their recommendations are that they are all practical, and the novice of the culinary art may enter upon her important duties with '_Miss Leslie's New Cookery Book_' by her side, with perfect confidence that the 'soup' will not be spoiled, and that the dinner will be what is designed. How many disappointments could be avoided, how many domestic difficulties prevented, and how many husbands made happy, instead of miserable, by the use of this '_vade mecum_,' we shall not pretend to say; but as we have a sincere regard for every lady who reads the _News_, our advice to them all is, by all means to buy _Miss Leslie's New Cookery Book_. Mr. Peterson has done admirably in getting up this work: it is handsomely and substantially bound in cloth, gilt, and does credit to his business skill; the low price at which the work is sold, when we take the size of it into consideration, One Dollar and Twenty-five cents only, will doubtless give it an immense sale."

_From the Philadelphia Saturday Courier._

"With such a book as _Miss Leslie's New Cookery Book_, published by Mr. Peterson, it is inconceivable what a vast extent of palate is destined to be astonished, and what a gastronomic multitude is to be made happy, by the delicious delicacies and substantial dishes so abundantly provided. Miss Leslie has in previous works shown how great an adept she has been in all culinary matters, and in all that relates to the comforts and the social enjoyment of the table around which cluster the good things of life. Literature is very good in its way; but such dishes as Miss Leslie gives a foretaste of, come up to a more delicious standard. Her authorship is exquisite, and is destined to diffuse the very essence of good taste among the fortunate people who sit down to good dinners and suppers, not one of whom will rise from the table without a blessing on _Miss Leslie's New Cookery Book_. And every taste is sure to be pleased, for all the receipts in this book are new, and to be found nowhere else, _and it is the best Cook Book ever published_--one which, with its hundreds of receipts, ought to be in the hands of every woman who has the slightest appreciation of convenience, comfort and economy."

_From the Philadelphia Daily Sun._

"About one thousand new receipts, never before printed, appear in this work, all of which have been tried before they are recommended by the author. All kinds of cooking and pastry; rules for the preparation of dinners, breakfasts, and suppers; appropriate dishes for every meal; and a vast quantity of other useful information, are embraced in the book. It is very comprehensive, and is furnished with an index for the use of the housewife. By the aid of Miss Leslie's peculiar happy talent in giving culinary directions, our girls can acquire a branch of useful information which is generally sadly neglected in their education, and thus become fitted for their duties as wives. One great advantage in _Miss Leslie's New Cookery Book_, is the economy which it teaches in the management of a household, as regards the preparations for the table. Peterson has done this book up in beautiful style, and it will be sent to any part of the Union, postage paid, upon the receipt of One Dollar and Twenty-five Cents. Those who know how much of the happiness of home depends upon well-cooked viands, neatly served up, will thank the accomplished authoress for this valuable contribution to domestic science."

_From the Philadelphia Saturday Evening Gazette._

"Miss Leslie's 'New Receipts for Cooking' is perhaps better known than any similar collection of receipts. The very elegant volume before us, entitled '_Miss Leslie's New Cookery Book_,' is designed as a sequel and continuation to it, and should be its companion in every family, as the receipts are all new, and in no instance the same, even when their titles are similar. It contains directions for plain and fancy cooking, preserving, pickling; and commencing with soups, gives entirely new receipts for every course of an excellent dinner, to the jellies and confectionery of the dessert. Our readers are not strangers to the accuracy and minuteness of Miss Leslie's receipts, as, since the first number of the Gazette, she has contributed to our housekeepers' department. The new receipts in this volume are admirable. Many of them are modified from French sources, though foreign terms and designations are avoided. The publisher has brought it out in an extremely tasteful style, and no family in the world should be without it."

_From the Pennsylvania Inquirer._

"Mr. T. B. Peterson has just published '_Miss Leslie's New Cookery Book_.' This will be a truly popular work. Thousands of copies will very soon be disposed of, and other thousands will be needed. It contains directions for cooking, preserving, pickling, and preparing almost every description of dish: also receipts for preparing farina, Indian meal, fancy tea-cakes, marmalades, etc. We know of a no more useful work for families."

_From the Public Ledger._

"As every woman, whether wife or maid, should be qualified for the duties of a housekeeper, a work which gives the information which acquaints her with its most important duties, will no doubt be sought after by the fair sex. This work is '_Miss Leslie's New Cookery Book_.' Get it by all means."

_From the Boston Evening Traveler._

"We do not claim to be deeply versed in the art of cookery; but a lady, skilled in the art, to whom we have submitted this work, assures us that there is nothing like it within the circle of her knowledge; and that having this, a housekeeper would need no other written guide to the mysteries of housekeeping. It contains hundreds of new receipts, which the author has fully tried and tested; and they relate to almost every conceivable dish--flesh, fish, and fowl, soups, sauces, and sweetmeats; puddings, pies, and pickles; cakes and confectionery. There are, too, lists of articles suitable to go together for breakfasts, dinners and suppers, at different seasons of the year, for plain family meals, and elaborate company preparations; which must be of great convenience. Indeed, there appears to be, as our lady friend remarked, everything in this book that a housekeeper needs to know; and having this book she would seem to need no other to afford her instruction about housekeeping."

MISS LESLIE'S

NEW

COOKERY

BOOK.

"As every woman, whether wife or maid, should be qualified for the duties of a housekeeper, a work which gives the information which acquaints her with its most important duties will no doubt be sought after by the fair sex. This work is '_Miss Leslie's New Cookery Book_.' Get it by all means."--_Public Ledger._

PHILADELPHIA: T. B. PETERSON NO. 102 CHESTNUT STREET. 1857.

Entered according to Act of Congress, in the year 1857, by

ELIZA LESLIE,

In the Clerk's Office of the District Court of the United States, in and for the Eastern District of Pennsylvania.

PREFACE.

I have endeavored to render this work a complete manual of domestic cookery _in all its branches_. It comprises an unusual number of pages, and the receipts are all practical, and _practicable_--being so carefully and particularly explained as to be easily comprehended by the merest novice in the art. Also, I flatter myself that most of these preparations (if faithfully and liberally followed,) will be found very agreeable to the general taste; always, however, keeping in mind that every ingredient must be of unexceptionable quality, and that good cooking cannot be made out of bad marketing.

I hope those who consult this book will find themselves at no loss, whether required to prepare sumptuous viands "for company," or to furnish a daily supply of nice dishes for an excellent family table; or plain, yet wholesome and palatable food where economy is very expedient.

ELIZA LESLIE.

_Philadelphia, March 28th, 1857._

WEIGHTS AND MEASURES.

Tested and Arranged by Miss Leslie.

Wheat flour one pound of 16 ounces is one quart. Indian meal one pound 2 ounces is one quart. Butter, when soft one pound 1 ounce is one quart. Loaf sugar, broken up, one pound is one quart. White sugar, powdered, one pound 1 ounce is one quart. Best brown sugar, one pound 2 ounces is one quart. Eggs ten eggs weigh one pound.

LIQUID MEASURE.

Four large table-spoonfuls are half a jill. Eight large table-spoonfuls are one jill. Two jills are half a pint. A common-sized tumbler holds half a pint. A common-sized wine-glass holds about half a jill. Two pints are one quart. Four quarts are one gallon.

About twenty-five drops of any thin liquid will fill a common-sized tea-spoon.

Four table-spoonfuls will generally fill a common-sized wine-glass.

Four wine-glasses will fill a half pint tumbler, or a large coffee-cup.

A quart black bottle holds in reality about a pint and a half; sometimes not so much.

A table-spoonful of salt is about one ounce.

DRY MEASURE.

Half a gallon is a quarter of a peck. One gallon is half a peck. Two gallons are one peck. Four gallons are half a bushel. Eight gallons are one bushel.

Throughout this book, the pound is avoirdupois weight--sixteen ounces.

GENERAL CONTENTS.

PAGE

SOUPS, 33

FISH, 77

SHELL-FISH, 108

BEEF, 138

MUTTON, 173

VEAL, 188

PORK, 216

HAM AND BACON, 235

VENISON, 252

POULTRY AND GAME, 265

SAUCES, 309

VEGETABLES, 343

BREAD, PLAIN CAKES, ETC., 401

PLAIN DESSERTS, 444

FINE DESSERTS, 469

FINE CAKES, 516

SWEETMEATS, 543

PICKLES, 568

PREPARATIONS FOR THE SICK, 581

MISCELLANEOUS RECEIPTS, 595

WORTH KNOWING, 645

ANIMALS

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

1. Sirloin. 2. Rump. 3. Edge Bone. 4. Buttock. 5. Mouse Buttock. 6. Leg. 7. Thick Flank. 8. Veiny Piece. 9. Thin Flank. 10. Fore Rib: 7 Ribs. 11. Middle Rib: 4 Ribs. 12. Chuck Rib: 2 Ribs. 13. Brisket. 14. Shoulder, or Leg of Mutton Piece. 15. Clod. 16. Neck, or Sticking Piece. 17. Shin. 18. Cheek.

1. Loin, Best End. 2. Fillet. 3. Loin, Chump End. 4. Hind Knuckle. 5. Neck, Best End. 6. Breast, Best End. 7. Blade Bone. 8. Fore Knuckle. 9. Breast, Brisket End. 10. Neck, Scrag End.

1. Leg. 2. Shoulder. 3. Loin, Best End. 4. Loin, Chump End. 5. Neck, Best End. 6. Breast. 7. Neck, Scrag End.

_Note._--A Chine is two Loins; and a Saddle is two Loins and two Necks of the Best End.

1. Leg. 2. Hind Loin. 3. Fore Loin. 4. Spare Rib. 5. Hand. 6. Spring.

1. Shoulder. 2. Neck. 3. Haunch. 4. Breast. 5. Scrag.

MISS LESLIE'S

NEW

COOKERY BOOK.

SOUPS.

It is impossible to have good soup, without a sufficiency of good meat; thoroughly boiled, carefully skimmed, and moderately seasoned. Meat that is too bad for any thing else, is too bad for soup. Cold meat recooked, adds little to its taste or nourishment, and it is in vain to attempt to give poor soup a factitious flavor by the disguise of strong spices, or other substances which are disagreeable or unpalatable to at least one half the eaters, and frequently unwholesome. Rice and barley add to the insipidity of weak soups, having no taste of their own. And even if the meat is good, too large a proportion of water, and too small a quantity of animal substance will render it flat and vapid.

Every family has, or ought to have, some personal knowledge of certain poor people--people to whom their broken victuals would be acceptable. Let then the most of their cold, fresh meat be set apart for those who can ill afford to buy meat in market. To them it will be an important acquisition; while those who indulge in fine clothes, fine furniture, &c., had best be consistent, and allow themselves the nourishment and enjoyment of freshly cooked food for each meal. Therefore where there is no absolute necessity of doing otherwise, let the soup always be made of meat bought expressly for the purpose, and of one sort only, except when the flavor is to be improved by the introduction of ham.

In plain cooking, every dish should have a distinct taste of its natural flavor predominating. Let the soup, for instance, be of beef, mutton, or veal, but not of all three; and a chicken, being overpowered by the meat, adds nothing to the general flavor.

Soup-meat that has been boiled long enough to extract the juices thoroughly, becomes too tasteless to furnish, afterwards, a good dish for the table; with the exception of mutton, which may be eaten very well after it has done duty in the soup-pot, when it is much liked by many persons of simple tastes. Few who are accustomed to living at hotels, can relish hotel soups, which (even in houses where most other things are unexceptionable), is seldom such as can be approved by persons who are familiar with good tables. Hotel soups and hotel hashes, (particularly those that are dignified with French names), are notoriously made of cold scraps, leavings, and in some houses, are the absolute refuse of the kitchen. In most cases, the sight of a hotel stock-pot would cause those who saw it, to forswear soup, &c.

If the directions are _exactly_ followed, the soups contained in the following pages will be found palatable, nutritious, and easily made; but they require plenty of good ingredients.

We have heard French cooks boast of their soup being "delicate." The English would call it "soup meagre." In such a country as America, where good things are abundant, there is no necessity of imbibing the flatulency of weak washy soups.

All soups should be boiled slowly at first, that the essence of the meat may be thoroughly drawn forth. The lid of the pot should be kept close, unless when it is necessary to remove it for taking off the scum, which should be done frequently and carefully. If this is neglected, the scum will boil back again into the soup, spoil it, and make it impure or muddled. When no more scum arises, and the meat is all in rags, dropping from the bones, it is time to put in the vegetables, seasoning, &c., and not till then; and if it should have boiled away too much, then is the time to add a little _hot_ water from another kettle. Add also a large crust of bread or two. It may now be made to boil faster, and the thickening must be put in. This is a table-spoonful or more of flour mixed to a smooth paste with a little water, and enriched with a tea-spoonful of good butter, or beef-dripping. This thickening is indispensable to all soups. Let it be stirred in well. If making a rich soup that requires wine or catchup, let it be added the last thing, just before the soup is taken from the fire.

When all is quite done and thoroughly boiled, cover the bottom of a tureen with small squares of bread or toast, and dip or pour the soup into it, leaving all the bones and shreds of meat in the pot. To let any of the sediment get into the tureen is slovenly and vulgar. Not a particle of this should ever be found in a soup-plate. There are cooks who, if not prevented, will put all the refuse into the tureen; so that, when helped, the plates are half full of shreds of meat and scraps of bone, while all the best of the soup is kept back for the kitchen. This should be looked to. Servants who cannot reconcile it to their conscience to steal money or any very valuable articles, have frequently no hesitation in purloining or keeping to themselves whatever they like in the way of food.

Soup may be colored yellow with grated carrots, red with tomato juice, and green with the juice of pounded spinach--the coloring to be stirred in after the skimming is over. These colorings are improvements both to its look and flavor. It may be browned with scorched flour, kept ready always for the purpose. Never put cloves or allspice into soup--they give it a blackish ashy dirt color, and their taste is so strong as to overpower every thing else. Both these coarse spices are out of use at good tables, and none are introduced in nice cookery but mace, nutmeg, ginger, and cinnamon.

The meat boiled in soup gives out more of its essence, when cut off the bone, and divided into small pieces, always removing the fat. The bones, however, should go in, as they contain much glutinous substance, adding to the strength and thickness of the soup, which cannot be palatable or wholesome unless all the grease is carefully skimmed off. Kitchen grease is used chiefly for soap-fat.

In cold weather, good soup, if carefully covered and kept in a cool place, and boiled over again for half an hour _without_ any _additional water_, will be better on the second day than on the first.

It is an excellent way in winter to boil the meat and bones on the first day, without any vegetables. Then, when very thick and rich, strain the liquid into a large pan; cover it, and set it away till next morning--it should then be found a thick jelly. Cut it in pieces, having scraped off the sediment from the bottom--then add the vegetables, and boil them in the soup.

MUSHROOM SOUP.--Cut a knuckle of veal, or a neck of mutton, (or both, if they are small,) into large pieces, and remove the bones. Put it into a soup-pot with sufficient water to cover the whole, and season with a little salt and cayenne. Let it boil till the meat is in rags, skimming it well; then strain off the soup into another pot. Have ready a large quart, or a quart and a pint of freshly-gathered mushrooms--cut them into quarters, having removed the stalks. Put them into the soup, adding a quarter of a pound (or more) of fresh butter, divided into bits and rolled in flour. Boil the whole about half an hour longer--try if the mushrooms are tender, and do not take them up till they are perfectly so. Keep the pot lid closely covered, except when you remove the lid to try the mushrooms. Lay at the bottom of the tureen a large slice of buttered toast, (cut into small squares,) and pour the soup upon it. This is a company soup.