Part 2

Washington cake, No. 1, 218 No. 2, 219

Sugar biscuits, 220

PRESERVES.

Calf's-foot jelly, 222

Fox-grape " 222

Cranberry " No. 1, 223 " No. 2, 224

Orange " 224

Strawberry " 225

Currant " 225

Quince " 226 marmalade, 227

Peach " 227

Preserved pears, 227 quinces, 228 pine-apple, 228 peaches, 229 fresh figs, 230 citron melon, 230 green-gages, 231 plums, 232

Strawberry jam, 232

Cherry " 232

Raspberry " 233

Blackberry " 233

Green-gage " 233

Plum " 233

Pine-apple " 233

Brandy grapes, 233 peaches, 234

SICK.

Sago milk, 234

Orgeat, 235

Stewed prunes, 235

Cocoa, 235

Egg and wine, 236

Sago pudding, for invalids, 236

Tapioca pudding, 236

Arrow-root pudding, for invalids, 236

Pudding for the convalescent, 230

Indian gruel, 237

Egg and milk, 237

Sugared orange, 238 lemons, No. 1, 238 No. 2, 239

Mulled wine, 239 cider, 239

Vegetable soup, 240

Carrageen, or Irish moss, 240

Arrow-root, 241

Macaroni, 241

Lemonade, for an invalid, 241

Oat-meal gruel, 242

Baked pudding, for invalids, 242

Chicken broth, 242

Pap of unbolted flour, 243 grated " 243

Sweet-breads, for invalids, 243

Panada, No. 1, 244 No. 2, 244

Ground rice, No. 1, 245 No. 2, 245

Mustard whey, 245

Wine " 246

Vinegar " 246

Rennet " 246

Tamarind " 247

Potato jelly, 247

Port wine jelly, 247

Tapioca " 248

Hartshorn " 248

Rice " 248

Jelly of gelatine, 249

Slippery-elm tea, 249

Flax-seed " 250

Veal " 250

Beef " 250

Essence of beef, 251

Mutton tea, 251

Chicken " 251

Gum-arabic water, 251

Tamarind " 252

Grape " 252

Mulled " 252

Apple " 252

Barley " 253

Toast, water, 253

Almond " 253

MISCELLANEOUS.

Lemon Syrup, No. 1, 254 No. 2, 254

Ginger " 255

Brandy cherries, 255

To preserve eggs during winter, 255

Blackberry cordial, 256

Raspberry brandy, 256

Currant shrub, 256

Raspberry shrub, 257

Cherry bounce, 257

Mixture for salting butter, 257

Egg-nog, 257

Minced meat, 258

Sandwiches, 259

Wine sangaree, 259

Porter " 259

Poached eggs, 260

Plain omelette, 260

Ham " 260

Bread " 261

Tomato " 261

Browned flour, 262

Dried cherries for pies, 262 apples " 263 peaches " 263 pumpkin " 263

To prepare salæratus, 264

Lemonade, 264

Punch, 264

Macaroni, 265

Indian mush, 265

Fried " 266

Welsh rabbit, 266

Mint julep, 266

Milk punch, 267

Cottage cheese, 267

To prepare rennet, 267 cure hams, 268 prepare apples for pies, 268 cure dried beef, 269 beef and hams, 269 shad, 270 roast coffee, 270

Coffee, 271

Chocolate, 271

Tea, 272

To make yeast, 272

Potato yeast, 273

Bread, 273

Potato bread, 274

Mush bread, 275

Rye " 275

Dyspeptic bread, 275

Fried " 275

Common mustard, 276

Icing for cakes, 276

To dry herbs, 276

Raspberry vinegar, 277

Celery " 277

Pepper " 277

Molasses candy, 278

Gooseberry pie, 278

Ripe currant pie, 279

Green " 279

Apple butter, 279

Jelly cake, No. 1, 280 No. 2, 281

Honey " No. 1, 282 No. 2, 282

Citron " 283

Vanilla kisses, 284 cake, 284

Ginger pound-cake, 285

Currant biscuits, 286

Plain crullers, 286

To make butter, 287

Queen cake, 288

Index, 291

TABLE OF WEIGHTS AND MEASURES.

For the convenience of those who have no scales and weights, the following table has been arranged. The measures correspond as nearly as possible with the weight of the different articles specified. These measures will answer for all the plainer cakes, &c but greater accuracy is necessary for the richer kinds.

AVOIRDUPOIS is the weight employed in this table.

Sixteen ounces are one pound. Eight ounces are half a pound. Four ounces are a quarter of a pound.

White sugar, (pulverized) four gills and a half, equal one pound. Light brown sugar, three half pints, equal one pound. " " nine heaping table spoonsful, equal one pound. Wheat flour, one quart and one table spoonful, equal one pound. " fifteen heaping table spoonsful, equal one pound. Ten eggs, equal one pound. Fine Indian meal, one quart, equals one pound five ounces. Coarse " one quart, equals one pound nine ounces. Butter, one common sized tea-cup holds a quarter of a pound. Spices, (ground) two large table spoonsful, equal one ounce. Nutmegs, (whole) seven common sized, equal one ounce.

LIQUID MEASURE.

Two gills are half a pint. Four gills are one pint. Two pints are one quart. Four quarts are one gallon.

Six common table spoonsful equal one gill. One wine glassful equals half a gill. One common sized tumblerful equals half a pint.

THE NATIONAL COOK BOOK.

SOUPS.

All soups are better to be made with fresh uncooked meat, as that which has been cooked once has lost much of its flavor and nearly all its juices. It is therefore better economy to hash or spice your cold meat, and buy fresh for soup.

Soup should not boil _very_ hard, as that has a tendency to toughen the meat.

Fat meat is not so proper nor healthy for soup as the leaner parts of the finest meat. The fat does not impart much flavor, and is not palatable.

Soup may be kept till the next day; before it is heated over again, skim off the cake of fat which congeals on the top. It is often preferred one day old to the day it is cooked.

BEEF SOUP.

1. Crack the bone of a shin of beef, and put it on to boil in one quart of water to every pound of meat, and a large tea spoonful of salt to each quart of water. Let it boil two hours, and skim it well. Then add four turnips pared and cut in quarters, four onions pared and sliced, two carrots scraped and cut in slices, one root of celery cut in small pieces, and one bunch of sweet herbs; which should be washed and tied with a thread, as they are to be taken out when the soup is served. When the vegetables are tender, take out the meat, strain off the soup and return it to the pot again, thicken it with a little flour mixed with water; then add some parsley finely chopped, with more salt and pepper to the taste, and some dumplings, made of a tea spoonful of butter to two of flour, moistened with a little water or milk. Drop these dumplings into the boiling soup; let them boil five minutes and serve them with the soup in the tureen. Noodles may be substituted for the dumplings. For directions for making them see No 11.

VEAL SOUP.

2. Take a knuckle of veal, put it in a pot with four quarts of water, and add a tea spoonful of salt to each quart. Pare and slice three onions, four turnips, two carrots, a bunch of sweet herbs, and a small portion of celery. Let the veal boil one hour, then add the above vegetables. When they are tender, strain the soup. Put it in the pot it was boiled in, thicken the soup with some flour mixed smoothly with a little water, and add a little parsley finely chopped. Make some dumplings of a tea spoonful of butter to two of flour, and milk or water enough to make a very soft dough. Drop them into the boiling soup. They should be about as large as a hickory-nut, when they are put in. If noodles are preferred, they may be put in and boiled ten minutes. For directions for making them see No. 11. Dish the meat with the vegetables around it. Drawn butter may be served with it, or any other meat sauce.

PEPPER-POT.

3. Cut in small pieces four pounds of tripe, put it on to boil in as much water as will cover it, allowing a tea spoonful of salt to every quart of water. Let it boil three hours, then have ready four calves feet, which have been dressed with the skin on. Put them into the pot with the tripe and add as much water as will cover them; also four onions sliced, and a small bunch of sweet herbs chopped finely. Half an hour before the pepper-pot is done add four potatoes cut in pieces; when these are tender add two ounces of butter rolled in flour, and season the soup highly with cayenne pepper. Make some dumplings of flour and butter and a little water--drop them into the soup; when the vegetables are sufficiently soft, serve it.

The calves feet may be served with or without drawn butter.

Any kind of spice may be added. If allspice or cloves are used, the grains should be put in whole.

CHICKEN SOUP.

4. Wash a fine large chicken, put it in a pot and cover it with water with a little salt. Pick and wash two table spoonsful of rice, a bunch of sweet herbs, washed, and tied with a thread, two onions, and a little celery cut fine. Add these to the chicken as soon as it begins to boil. When the chicken is tender add a small bunch of parsley finely minced; let it boil a few minutes and then serve it. Season with pepper and salt to the taste. Serve the chicken with drawn butter. Some like allspice in this soup. If you should like it add a tea spoonful of the whole grains.

Noodles or dumplings may be substituted in place of the rice. To make noodles see No. 11. The dumplings are made with a tea spoonful of butter, two of flour, and water enough to form a soft dough. Take a tea spoonful of the dough and drop into the boiling soup. Let them boil a few minutes.

Pearl barley may be used instead of rice.

LAMB SOUP.

5. Take a neck and breast of lamb, wash it, and to each pound of meat add a quart of water, and a tea spoonful of salt. Pare and slice two onions, two carrots, four turnips, two or three potatoes and a bunch of sweet herbs. Add all these to the meat after it has boiled one hour. If in the proper season add three or four tomatoes or half a dozen ochras.

When the vegetables are done, take out the meat, and add some flour mixed to a smooth paste with a little water. Noodles or dumplings may be added, as for beef soup. Some thicken lamb soup with a little rice put in the pot with the lamb.

OYSTER SOUP.

6. Take one hundred oysters out of the liquor. To half of the liquor add an equal quantity of water. Boil it with one tea spoonful of crushed allspice, a little mace, some cayenne pepper and salt. Let it boil twenty minutes, then strain it, put it back in the stew pan and add the oysters. As soon as it begins to boil, add a tea cupful of cream, and a little grated cracker rubbed in one ounce of butter. As soon as the oysters are plump, serve them.

CLAM SOUP.

7. Wash the shells of the clams and put them in a pot without any water. Cover the pot closely to keep in the steam; as soon as the clams are opened which will be in a few minutes, take them out of the shells and proceed as directed for oyster soup.

GREEN CORN SOUP.

8. Put on a knuckle of veal to boil in three quarts of water, and three tea spoonsful of salt. Cut the corn off of one dozen ears, and put it on to boil with the veal. When the veal is tender the soup is done. Then roll an ounce of butter in flour and add to it before it is served. If the fire has been very hot and the water has boiled away too much, a little more may be added.

PEA SOUP.

9. This is made in the same manner as the green corn soup, only the peas must not be put in till about half an hour before the meat is done. A quart of peas will be requisite to make a dish of soup.

SUCCOTASH.

10. One quart of green corn cut off the cob, one quart of lima beans, and two pounds of pickled pork. If the pork should be very salt, soak it an hour before it is put on to boil. Put the pork on to boil and let it be about half cooked before the vegetables are put in. Then put in the corn (which must be cut off the cob) and the beans; let them boil till they are tender. Take all up, put the meat on a dish and the vegetables in a tureen. It should be a very thick soup when done.

TO MAKE NOODLES FOR SOUP.

11. Beat up an egg and to it add as much flour as will make a very stiff dough. Roll it out in a thin sheet, flour it, and roll it up closely, as you would do a sheet of paper. Then with a sharp knife cut it in shavings about like cabbage for slaw; flour these cuttings to prevent them from adhering to each other, and add them to your soup whilst it is boiling. Let them boil ten minutes.

FISH.

Fish should always be perfectly fresh when cooked. To select fresh ones observe the eyes; if they have a bright life-like appearance the fish is fresh; if, on the contrary, the eyes are sunken and dark colored, and have lost their brilliancy, they are certainly stale. Some judge by the redness of the gills, but they are sometimes colored to deceive customers.

Crabs should be of a dark green color, and when fresh from the water are always very lively, the same remarks hold good with regard to lobsters. If the tail of the lobster will return to its former position when pulled out, the lobster is fresh.

Never buy a clam or oyster if the shells are parted. If the valves are tightly closed the oyster is fresh.

BOILED ROCK.

12. Scale a rock, take out the eyes and gills, draw it and wash it well. Flour a cloth, wrap the fish in it, and boil it in plenty of water strongly salted. A common sized fish requires about half a large tea cupful of salt. Place your fish kettle over a strong fire, and when the water boils put in the fish. Let it boil hard twenty minutes. Take it out of the cloth carefully, place it on your fish dish and send it to the table. Have egg sauce in a sauce boat. Mashed potatoes are an accompaniment to boiled fish. Garnish the dish with green parsley.

If any of the boiled fish should be left from dinner it may be spiced as shad, and makes an excellent relish for breakfast or tea.

FRIED ROCK.

13. Clean and score your fish; wash and wipe them dry; season well with cayenne pepper and salt. Let them stand at least one hour before they are cooked, that the seasoning may have time to penetrate them. Have ready a pan of hot lard, dredge flour over your fish, put them in the pan and fry them slowly, that they may be done through. They should be of a handsome brown on both sides.

All pan fish are fried in the same way.

BOILED COD.

14. Soak a dried cod for three hours in cold water; scrape and wash it very clean; then put it on to boil in as much cold water as will cover it. Let it boil half an hour. Drain it on your fish dish, and serve it with mashed potatoes, drawn butter, or egg sauce, and eggs boiled hard.

The castor should contain cayenne pepper, mustard, sweet oil, pepper, vinegar, and catsup.

COD FISH CAKES.

15. Boil a piece of salt cod; take out all the bones, and mash with it equal quantities of mashed potatoes. Season it with pepper and salt to your taste; then add as much beaten egg as will form it into a paste. Make it out into thin cakes, flour them, and fry them of a light brown.

SPICED SHAD.

16. One large shad, Two table spoonsful of salt, Three tea spoonsful of cayenne pepper, Two table spoonsful of whole allspice, As much vinegar as will cover it.

Split the shad open, rub over it two table spoonsful of salt, and let it stand several hours. Have ready a pot with boiling water in it sufficient to cover the shad, allowing a tea spoonful of salt to every quart of water. Boil it twenty minutes. Take it out of the water, drain it, bruise your allspice just so as to crack the grains. Sprinkle over your shad the allspice and pepper, and cover it with cold vinegar.

BOILED SHAD.

17. Clean your shad, wash it and wipe it, flour it well, wrap it in a cloth, and put it into a large vessel of boiling water with a great deal of salt. It will require about twenty minutes to cook it. Serve it with egg sauce, or rich drawn butter.

FRIED SHAD.

18. Cut your shad in half, wash it and wipe it dry, score it and season with cayenne pepper and salt, dredge flour over it, and fry it in hot lard. When done, put the two halves together, that it may assume the appearance of a whole fish.

BROILED SHAD.

19. Split your shad down the back, wash it and season it well with salt. Have your gridiron heated, grease the bars, put on the shad and broil it slowly till quite done. It should be of a fine brown on both sides. If designed for the dinner table, after having basted it well with butter on both sides, fold it over, that it may assume its original form, and serve it.

BAKED SHAD.

20. Open your shad by cutting it down the back, wash it well and wipe it dry, score it and season it with cayenne pepper and salt; put it in a pan with two ounces of butter cut in small pieces, put a few pieces of butter in the bottom of the pan and the remainder on the shad, add two table spoonsful of water. Place it in a very moderate oven and let it stand three or four hours.

SHAD ROASTED ON A BOARD.

21. Take a piece of clean oak board about three inches thick, and two feet square, stand it before the fire till the board is very hot, indeed almost charred. Have your shad split down the back, cleaned, washed, wiped dry, and seasoned with salt; fasten it to the hot board with a few small nails; the skin side should be next the board, place the board before the fire with the head part down; as soon as the juices begin to run, turn it with the tail down; it should be turned frequently in order to retain the juices. When done butter it and serve it hot. Send it to the table on the board.

This is the receipt for baking shad at the Philadelphia "fish house."

POTTED SHAD, No. 1.

22. Cut a shad in six or eight pieces, wash and wipe it dry. Mix one dessert spoonful of ground allspice, half a table spoonful of black pepper, and half a table spoonful of salt--sprinkle a portion of this seasoning over each piece of shad. Put them into a stone jar with enough good cider vinegar to cover them; cover the jar with a clean cloth, and over this tie closely several thicknesses of brown paper to keep in the steam; set it in a moderate oven and let it remain twelve hours.

This is very good, but the fish is dark colored. When potted according to No. 2, it retains its whiteness.

POTTED SHAD, No. 2.

23. Cut a shad in about half a dozen pieces, wash it and wipe it dry. Mix together two table spoonsful of whole allspice and one table spoonful of whole black pepper; put one table spoonful and a half of salt over the shad the evening before it is to be potted, the next morning sprinkle over it a half a tea spoonful of cayenne pepper. Place the shad in a stone jar, and over each layer throw a portion of the grains of pepper and allspice, cover it with vinegar and set it in a moderate oven for twelve hours.

HALIBUT.