The New England Cook Book, or Young Housekeeper's Guide Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

Boil the meat until about half done, if chickens they should be jointed. Take up the meat, and put it in a pot with a layer of crust, to each layer of meat; have a layer of crus...

Mix the juice of the oysters, with flour, in the proportion of a pint of liquor, to a pint of flour, if you have not juice enough, put in a little milk, or water, add a couple o...

Mix a quart of milk with a pint of Indian meal, four table spoonsful of flour, three beaten eggs, a tea spoonful of salt. A table spoonful of molasses or a little stewed pumpkin...

Allow for each loaf of cake, the white of one egg, and ten heaping tea spoonsful of powdered double refined loaf sugar. Beat the eggs on a shallow plate till you can turn the pl...

Make good common, or raised pie crust, divide it into as many pieces, as you wish dumplings. Pare tart mellow apples, take out the cores, with a penknife, fill the holes with a...

Take five gallons of water, and boil with a couple of ounces of hops, when it has boiled four or five hours, strain it, put to it two quarts of molasses, when lukewarm, put in a...

To be in perfection meat should be kept several days, when the weather will admit of it. Beef and mutton should be kept at least a week in cold weather, and poultry three or fou...

The water in which pared potatoes has been boiled, is an excellent thing to wash black silk in, it makes it look almost as black and glossy as new. Beef's gall in soap suds is a...

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