Part 1

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Transcriber's Note

Obvious typographical errors have been corrected. A list of corrections is found at the end of the text. Inconsistencies in spelling and hyphenation have been maintained. A list of inconsistently spelled and hyphenated words is found at the end of the text.

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.

ALSO,

AN APPENDIX, CONTAINING A COLLECTION OF MISCELLANEOUS RECEIPTS, RELATIVE TO HOUSEWIFERY.

NEW HAVEN: HEZEKIAH HOWE & CO., AND HERRICK & NOYES.

1836.

Entered according to the Act of Congress, in the year 1836, by HEZEKIAH HOWE & CO., in the Clerk's office, of the District Court of Connecticut.

PREFACE.

The writer deems that no apology need be offered for adding another to the long list of works on the truly interesting, if not noble science of gastronomy, provided she has accomplished the desirable object of producing a work that will commend itself to all persons of true taste; that is to say, those whose taste has not been vitiated by a mode of living contrary to her own. She has made that her aim, and although not an Ude or Kitchener, she does profess to have sufficient knowledge of the occult science, if properly imparted, to enlighten those not versed in culinary lore.

The utter inefficiency of most works of the kind, are well known to every experienced housekeeper, serving but to lead the uninitiated astray, who following implicitly the directions given have to lament in the language of that homely but not inapt proverb, that their cake is all dough. Among the few exceptions she would mention the Frugal Housewife by Mrs. Child, which is a very useful book, and fully answers its author's design; but that is limited as its name imports to the plainest cooking, and is not intended for those who can afford to consult their taste in preference to their purse. The writer of this short but she trusts comprehensive work, has endeavored to combine both economy, and that which would be agreeable to the palate, but she has never suffered the former to supersede the latter.

Although the mode of cooking is such as is generally practiced by good notable Yankee housekeepers, yet the New England Cook Book is not so local but that it will answer like a modern almanac, without any material alteration for almost any meridian. It is intended for all classes of society and embracing both the plainest and richest cooking, joined to such minuteness of directions as to leave as little as possible to the judgment of the practitioner, proving to the unskilled quite a desideratum, while in the hands of the head of the culinary department, it will prevent that incessant running to and fro for directions, with which housekeepers' patience are too often tried. The experienced cook may smile at the simplicity and minuteness of some of the receipts, yet if she has witnessed as much good food spoiled by improper cooking as the writer of these receipts, she will not think she has been unnecessarily plain. In regard to the seasoning of food, it has been found impossible to give any exact rules, as so much depends on the quality of the food and seasoning.

The cook should be careful not to have the natural flavor of the food overpowered by the seasoning, and where a variety of spices are used, no one should predominate over the other.

Measuring has been adopted as far as practicable, in preference to weighing, on account of its being more convenient. As many people have not a set of measures, it has been thought best to use such utensils as every one has, viz. tumblers, tea cups, wine glasses, &c. but as they may be thought rather too indefinite by some, the exact quantity will here be stated; most tumblers are a good half pint measure, wine glasses usually hold half a gill, and table spoons the fifth of a gill; by tea cups are meant the old fashioned ones, which hold very little over a gill.

In conclusion the writer would give her sincere thanks, to those of her friends who have kindly furnished her with many of their choice and rare receipts, and to the public she would not add any thing more in its favor, being strongly impressed with the truth of the adage, that the proof of the pudding is in the eating.

CONTENTS.

Page.

1. Meat, 1

2. Roast Beef, 1

3. Beef Steak, 2

4. Alamode Beef, 2

5. Beef Liver, 3

6. To Corn Beef, 3

7. Mutton, 4

8. Veal, 4

9. Veal Cutlets, 4

10. Calf's Head, 5

11. Collops, 5

12. Plaw, 5

13. A Fillet of Veal, 6

14. Lamb, 6

15. Shoulder of Lamb Grilled, 7

16. Lamb's Fry, 7

17. Turkey, 7

18. Goose, 8

19. Chickens, 8

20. Fricassee Chickens, 9

21. Pigeons, 9

22. Ducks, 10

23. Baked Pig, 10

24. Pressed Head, 10

25. Souse, 11

26. Tripe, 11

27. Ham, 11

28. Tongues, 11

29. Curries, 12

30. Curry Powder, 12

31. Chicken Pie, 12

32. Beef and Mutton Pie, 13

33. Chicken and Veal Pot Pie, 13

34. To Frizzle Beef, 14

35. Warmed over Meats, 14

36. A Ragout of cold Veal, 15

37. Drawn Butter, 15

38. Burnt Butter, 16

39. Roast Meat Gravy, 16

40. Sauce for cold Meat, Fish or Salad, 16

41. Wine Sauce for Venison or Mutton, 16

42. Rice Sauce, 17

43. Oyster Sauce, 17

44. Liver Sauce for Fish, 17

45. Lobster Sauce, 17

46. Chicken Salad, 18

47. Sauce for Turtle or Calf's Head, 18

48. Apple Sauce, 18

49. Pudding Sauce, 18

50. Tomato Catsup, 19

51. Mushroom Catsup, 19

52. Essence of Celery, 19

53. Soup Herb Spirit, 20

54. Veal Soup, 20

55. Black Soup, 20

56. Calf's Head or mock Turtle Soup, 21

57. Chicken or Turkey Soup, 21

58. Oyster Soup, 22

59. Pea Soup, 22

60. To Bake Beans, 22

61. Poached Eggs, 23

62. To Boil Eggs, 23

63. Omelet, 23

64. Fresh Fish, 23

65. Fresh Cod, 24

66. Halibut, 24

67. Striped and Sea Bass, 24

68. Black Fish, 25

69. Shad, 25

70. Chowder, 25

71. Stuffed and baked Fish, 26

72. Salt Cod, 26

73. Fish Cakes, 26

74. Lobsters and Crabs, 27

75. Scollops, 27

76. Eels, 27

77. Clams, 28

78. Stew Oysters, 28

79. To Fry Oysters, 28

80. Oyster Pancakes, 28

81. Oyster Pie, 29

82. Scolloped Oysters, 29

83. Vegetables.--Potatoes, 29

84. Turnips, 30

85. Beets, 30

86. Parsnips and Carrots, 30

87. Onions, 30

88. Artichokes, 31

89. Squashes, 31

90. Cabbage, 31

91. Asparagus, 31

92. Peas, 31

93. Beans, 32

94. Corn, 32

95. Greens, 32

96. Salads, 32

97. To Stew Mushrooms, 33

98. Egg Plant, 33

99. Celeriac, 33

100. Salsify or Vegetable Oyster, 33

101. Tomatoes, 34

102. Gumb, 34

103. Southern manner of Cooking Rice, 34

104. To Pickle Peppers, 35

105. Mangoes, 35

106. To Pickle Butternuts and Walnuts, 35

107. To Pickle Cabbage and Cauliflower, 36

108. To Pickle Onions, 36

109. To Pickle Artichokes, 36

110. To Pickle Cucumbers, 37

111. To Pickle Gherkins, 37

112. To Pickle Oysters, 38

113. To Pickle Mushrooms, 38

114. Wheat Bread, 38

115. Sponge Bread, 39

116. Rye Bread, 39

117. Rice Bread, 40

118. French Rolls or Twists, 40

119. Yeast, 40

120. Yeast Cakes, 41

121. Biscuit, 42

122. Butter Milk Biscuit, 42

123. Hard Biscuit, 42

124. York Biscuit, 42

125. Rice Cakes, 43

126. Rice Ruffs, 43

127. Buck Wheat Cakes, 43

128. Economy Cakes, 43

129. Green Corn Cakes, 44

130. Corn Cake, 44

131. Indian Slap Jacks, 44

132. Johnny Cakes, 44

133. Hoe Cakes, 45

134. Muffins, 45

135. Flour Waffles, 45

136. Quick Waffles, 45

137. Rice Waffles, 46

138. Rice Wafers, 46

139. Observations respecting Sweet Cakes, 46

140. Gingerbread, 47

141. Soft Gingerbread, 47

142. Ginger Snaps, 48

143. Cider Cake, 48

144. Cookies, 48

145. New Year's Cookies, 49

146. Plain Tea Cakes, 49

147. Shrewsbury Cake, 49

148. Tunbridge Cake, 49

149. Jumbles, 50

150. Simbals, 50

151. Sugar Gingerbread, 50

152. Rusk, 50

153. Whigs, 51

154. Hot Cream Cakes, 51

155. Cross Buns, 51

156. Nut Cakes, 52

157. Crollers, 52

158. Molasses Dough Cake, 53

159. Sugar Dough Cake, 53

160. Measure Cake, 53

161. Cup Cake, 53

162. French Loaf, 54

163. Washington Cake, 54

164. Plain Cream Cake, 54

165. Rich Cream Cake, 54

166. Shelah or quick Loaf Cake, 55

167. Loaf Cake, 55

168. Rice Cake, 55

169. Diet Bread, 56

170. Scotch or Lemon Cake, 56

171. Pound Cake, 56

172. Queen's or heart Cakes, 56

173. Jelly Cake, 57

174. Raised Queen's Cake, 57

175. Sponge Cake, 57

176. Almond Sponge Cake, 58

177. Black or Fruit Cake, 58

178. Almond Cheese Cake, 59

179. Maccaroons, 59

180. Frosting for Cake, 59

181. Cocoanut Cakes, 60

182. Floating Island, 60

183. Whip Syllabub, 60

184. Blanc Mange, 61

185. Rice flour Blanc mange, 61

186. Ice Cream, 61

187. Pastry, 62

188. Puff Paste or Confectioner's Pastry, 63

189. Apple Pie, 63

190. Mince Pie, 64

191. Peach Pie, 64

192. Tart Pie, 65

193. Rice Pie, 65

194. Rhubarb or Persian Apple Pie, 65

195. Cherry and Blackberry Pies, 66

196. Grape Pie, 66

197. Currant and Gooseberry Pies, 66

198. Pumpkin Pie, 66

199. Carrot Pie, 67

200. Potatoe Pie, 67

201. Marlborough Pie, 67

202. Custard Pie, 67

203. A Plain Custard Pie, 68

204. Lemon Pie, 68

205. Cocoanut Pie, 68

206. Small Puffs, 69

207. Boiled Custards, 69

208. Almond Custards, 69

209. Cold Custard or Rennet Pudding, 70

210. Custard Pudding, 70

211. Boiled Bread Pudding, 70

212. A Plain Baked Bread Pudding, 71

213. A Rich Bread Pudding, 71

214. Flour Pudding, 71

215. A Plain Rice Pudding, 72

216. A Rich Rice Pudding, 72

217. Rice Snow Balls, 72

218. Baked Indian Pudding, 72

219. Boiled Indian Pudding, 73

220. Corn Pudding, 73

221. Hasty Pudding, 73

222. Fruit Pudding, 74

223. Fritters, 74

224. Apple Dumplings, 74

225. Orange Pudding, 75

226. Bird's Nest Pudding, 75

227. Apple Custard Pudding, 75

228. English Plum Pudding, 76

229. Transparent Pudding, 76

230. Lemon Syrup, 76

231. Orange Syrup, 77

232. Blackberry Syrup, 77

233. Clarified Syrup for Sweet Meats, 77

234. To Preserve Quinces, 78

235. Quince Marmalade, 79

236. To Preserve Pears, 79

237. To Preserve Peaches, 79

238. To Preserve Currants, 80

239. To Preserve Barberries, 80

240. To Preserve Ginger, 81

241. To Preserve Apples, 81

242. To Preserve Cymbelines or Mock Citron, 81

243. To Preserve Watermelon Rinds, 82

244. To Preserve Cherries, 82

245. To Preserve Muskmelons, 82

246. To Preserve Pine Apples, 82

247. To Preserve Pumpkins, 83

248. To Preserve Gages, 84

249. To Preserve Strawberries, 84

250. Blackberry and Raspberry Jam, 84

251. Strawberry, Blackberry and Raspberry Jelly, 84

252. Cranberry, Grape and Currant Jelly, 85

253. Quince Jelly, 85

254. Apple Jelly, 85

255. Lemon Jelly, 86

256. Calf's Foot Jelly, 86

257. Coffee, 87

258. To make Tea, 88

259. Chocolate, 88

260. Hop Beer, 88

261. Spruce Beer, 89

262. Spring Beer, 89

263. Ginger Beer, 89

264. A good Family Wine, 90

265. Currant Wine, 90

266. Raspberry Shrub, 90

267. Noyeau, 91

268. Spring Fruit Sherbet, 91

269. Grape Wine, 91

270. Smallage Cordial, 91

MISCELLANEOUS RECEIPTS AND OBSERVATIONS USEFUL TO YOUNG HOUSEKEEPERS.

Page.

1. To make Essence of Lemon, 92

2. Essence of Ginger, 92

3. Rose Water, 92

4. Spice Brandy, 93

5. Barley Water, 93

6. Water Gruel, 93

7. Wine Whey, 93

8. Stomachic Tincture, 94

9. Beef Tea, 94

10. Carrageen or Irish Moss, 94

11. Moss Blanc Mange, 95

12. Elderberry Syrup, 95

13. New Bread and Cake from old and rusked bread, 95

14. To Preserve Cheese from Insects and Mould, 96

15. To keep vegetables and herbs, 96

16. To Preserve various kinds of Fruit over winter, 97

17. To extract Essences from various kinds of Flowers, 98

18. Indelible Ink for marking linen, 98

19. Perfume Bags, 98

20. Lip Salve, 99

21. Bread Seals, 99

22. To Loosen the Glass Stopples of Decanters or Smelling Bottles when wedged in tight, 99

23. Cement for broken China, Glass and Earthenware, 100

24. Japanese Cement or Rice Glue, 100

25. Cement for Alabaster, 101

26. To extract fruit Stains, 101