AND R. CHILDS. INTRODUCTION. Yet this is the only
consolation which remains to many females, while sitting on the ashes of
a ruined fortune, and piercing themselves with the recollection of the
numerous imprudencies into which they have been led, simply for the want
of better information. Unvarying rules
cannot be given, for people ought to form their conduct on their
circumstances. It is in general a good maxim, to select servants not younger than
thirty. The great point for comfort and respectability is, that all the
household economy should be uniform, not displaying a parade of show in
one thing, and a total want of comfort in another. Yet this is both done, and taken as a compliment. 1. Haunch. |2. Neck. |3. Shoulder. |4. Breast. BEEF. | 7. 1. Sirloin. | 9. Leg. Rump. |10. Fore Rib; five Ribs. Clod. 3. | |16. Buttock. 5. Shin. 6. Chuck; three Ribs. |18. Cheek. VEAL. 1. Loin, best End. | 6. Neck, best End. 2. Loin, Chump End. | 7. Neck, Scrag End. 3. | 8. 4. | 9. Breast, best End. 5. |10. Breast, Brisket End. PORK. 1. |4. Fore Loin. 2. Hand. |5. Hind Loin. 3. Belly or Spring. |6. Leg. MUTTON. 1. Leg. |4. Neck, best End. |7. Breast. 2. Loin, best End. |5. Neck, Scrag End. 3. Loin, Chump End. |6. Shoulder. ACIDS, to remove stains caused by acids. See STAINS. The alum will be dissolved in the
water, and may be extracted from it. See BEER, FLOUR, SPIRITS, WINE. AGUE. AIR. This
would expel any noxious vapours, and promote the health of the family. ALABASTER. Take off the tape, and
serve with vegetables; or strain them off, and cut them into dice for
garnish. Onions roasted, and then stewed with the gravy, are a great
improvement. Set the pan by the side of the fire, or at a distance over it,
and let it stew very slowly for about three hours. See BEER, BREWING. Grate some
nutmeg into it, sweeten it with sugar, set it on the fire, and keep it
stirring. ALMOND BISCUITS. Then put the curd on
the back of a sieve, and with half an ounce of butter rub it through
with the back of a spoon; put to it six yolks and three whites of eggs,
and a few bitter almonds pounded, with as much sugar as will sweeten the
curd. ALMOND CREAM. ALMOND JUMBLES. ALMOND PUDDINGS. Mix it together well, and bake in little cups buttered. ALMONDS BURNT. ALMONDS ICED. Having blanched the almonds, roll them well in this iceing, and
dry them in a cool oven. AMBER PUDDING. Mix a quarter of a pound of butter with a pound of
flour; then, having dissolved and well stirred a quarter of a pound of
sugar in half a pint of milk, and made a solution of about half a
tea-spoonful of crystal of soda, salt of tartar, or any other purified
potash, in half a tea-cupful of cold water, pour them also among the
flour; work up the paste to a good consistence, roll it out, and form it
into cakes or biscuits. ANCHOVIES. These delicate fish are preserved in barrels with bay salt,
and no other of the finny tribe has so fine a flavour. See SPRATS. ANCHOVY ESSENCE. The paste may also be made by rubbing the essence with as much
flour as will make a paste; but this is only intended for immediate use,
and will not keep. ANCHOVY POWDER. ANCHOVY TOAST. ANTS. APPLES DRIED. If the oven
be too warm they will waste; and at first it should be very cool. The
biffin, the minshul crab, or any tart apples, are the best for drying. Tie a cloth
tight over, and boil the dumpling till the fruit is done. APPLE FOOL. Then mix it gradually with the pulp, and sweeten the
whole with fine moist sugar. Fry them to a light brown, and serve with
grated sugar over them. APPLE JELLY. Add some sugar, a little lemon juice and
peel; boil all together, take out the peel, and put the jelly into a
dish, to serve at table.--When apple jelly is required for preserving
apricots, or any sort of sweetmeats, a different process is observed. These must be pared and cored, and thrown into water; then
put them in a preserving pan, and let them coddle with as little water
as will only half cover them. When
sufficiently done, take them out on the dish they are to be served in,
the stalk downwards. Scald some apples till they come to a pulp; then take
an equal weight of sugar in large lumps, just dip them in water, and
boil the sugar till it can be well skimmed, and is reduced to a thick
syrup. Put it to the pulp, and simmer it on a quick fire a quarter of an
hour. APPLE PASTY. Then put it
on two trays, and bake it for two hours in an oven moderately hot. APPLE PUFFS. If the latter, put in a
spoonful or two of water, to prevent burning. When done, mash them up,
put in a piece of butter the size of a nutmeg, and a little brown sugar. Serve it in a sauce tureen, for goose and roast pork. Scald some apples, pass them through a sieve, and make a
layer of the pulp at the bottom of a dish; mix the rind of half a lemon
grated, and sweeten with sugar. Or mix half a pint of milk, half a pint
of cream, and the yolk of an egg. When made a year, rack it off, and fine it with
isinglass. APRICOTS DRIED. When the fruit has lain
twelve hours, put it into a preserving pan, with the sugar and juice,
and also the kernels. Set the pan at a
distance from the fire, that in four or five hours the fruit may be
soft, but not cracked. When both are cold, put the fruit into the pan, and the syrup
to it; keep the pan at a proper distance from the fire till the
apricots green, but on no account boil or crack them. Blanch the kernels and add them to it: twenty or thirty minutes
will boil it. When the fruit is nearly ripe, pare and cut some in halves;
break the stones, blanch the kernels, and put them to the fruit. Halve twelve large apricots, and scald them till they
are soft. ARROW ROOT. Boil it
up once, then mix it by degrees into a dessert-spoonful of arrow root,
previously rubbed smooth with two spoonfuls of cold water. Return the
whole into the saucepan, stir and boil it three minutes. ARSENIC. Soak them in cold water, wash them well, and boil them
gently in plenty of water. If young, they will be ready in half an hour;
if otherwise, they will not be done in twice that time. ASPARAGUS. ASTHMA. Generally
twice as much is dressed as need be, and of course there is a deal of
waste. When sent to table as an accompaniment to boiled poultry or veal,
a pound and a half is plenty for a dozen people. BAKING. When sent to the baker, it should have its ears and tail
covered with buttered paper fastened on, and a bit of butter tied up in
a piece of linen to baste the back with, otherwise it will be apt to
blister. A duck the
same. BAKED CARP. Clean a large carp, put in a Portuguese stuffing, and sow
it up. Cover over the
pan, and bake it an hour. Let it be done before it is wanted. Make the cups or paste nearly full, and
bake them ten minutes. BAKED HERRINGS. BAKED MILK. Those least fit to eat raw, are often the best for baking. Do not pare them, but wipe and lay them on tin plates, and bake them in
a slow oven. BAKED PIKE. Little bits of butter should be scattered over it, before it is sent to
the oven. BAKED SOUP. BANBURY CAKES. When
they are taken out, sift some fine sugar over them. Then put them and the sugar
into a preserving-pan, and boil them gently fifteen minutes.--To
preserve barberries in bunches, prepare some fleaks of white wool, three
inches long, and a quarter of an inch wide. Simmer them in some syrup two successive
days, covering them each time with it when cold. See CANDIED. Cut off the black tops, and roast the fruit before the
fire, till it is soft enough to pulp with a silver spoon through a sieve
into a china bason. Some fruit is not so sour, and then less sugar
is necessary. To know when there is enough, mix till well incorporated,
and then drop. If it run, there is not enough sugar; and if there be too
much, it will be rough. Put some common or clarified syrup into a saucepan
with a spout, such as for melting butter, if little is wanted to be
made, and boil it till it comes to what is called carimel, carefully
taking off whatever scum may arise; and having prepared a marble stone,
either with butter or sweet oil, just sufficiently to prevent sticking,
pour the syrup gently along the marble, in long sticks of whatever
thickness may be desired. If likely to be thick, add a quarter
of a pint of water, and a little lemon juice, if approved. BATH BUNS. Mix them well in, roll it out in little cakes, strew on
carraway comfits, and bake on tins. Flour a wet cloth, or butter a bason, and put the batter into it. Tie it
tight, and plunge it into boiling water, the bottom upwards. BEAN BREAD. BEAN PUDDING. A little spinach-juice will give a finer colour, but it is as good
without. BEE HIVES. See BEES, HIVING, &c.
BEEF. Beef fed with oil cakes is
generally so, and the flesh is loose and flabby. Put it into a soup pot or deep stewpan with
cold water enough to cover it, and a quart over. Set it on a quick fire
to get the scum up, which remove as it rises; then put in two carrots,
two turnips, two leeks, or two large onions, two heads of celery, two
or three cloves, and a faggot of parsley and sweet herbs. Thicken a pint and a half of the beef liquor with three
table spoonfuls of flour, season it with pepper, a glass of port wine or
mushroom ketchup, or both, and pour it over the beef. Fry them to a light brown, and serve them in good thick gravy. BEEF CECILS. BEEF GRAVY. Then put in three quarts of boiling water;
and when it boils up, skim it carefully, and wipe off with a clean
cloth what sticks round the edge and inside of the stewpan, that the
gravy may be delicately clean and clear. Let it stew gently by the side
of the fire for about four hours, till reduced to two quarts of good
gravy. BEEF HAMS. Put it into the meat, turn and
baste it every day, and let it lie a month in the pickle. Hash it with the same, and add a little
port wine. Simmer them in water several hours, till they will peel. BEEF PASTY. Beat it well with a rolling pin; then rub ten
pounds of meat with four ounces of sugar, and pour over it a glass of
port, and the same of vinegar. Let it lie five days and nights; wash and
wipe the meat very dry, and season it high with pepper and salt, nutmeg
and Jamaica pepper. Put a crust round the
edges, and cover with a thick one, or it will be overdone before the
meat is soaked: it must be baked in a slow oven. Fill it
with mince, pinch the edges, and fry them of a nice brown. The paste
should be made with a small quantity of butter, egg and milk. Roll some fine steaks with fat between, and a very little
shred onion. Cover with a cloth tied close, and let the pudding boil slowly a
considerable time.--If for baking, make a batter of milk, two eggs and
flour, or, which is much better, potatoes boiled, and mashed through a
cullender. Pour the remainder of
the batter over them, and bake it. Put it into scallop shells or saucers, making them
three parts full, and fill them up with potatoes, mashed with a little
cream. Lay a bit of butter on the tops, and brown them in an oven, or before
the fire. Pepper and salt should
be added when taking it off the fire, and a bit of butter rubbed on at
the moment of serving. Then put in the oysters, stew them a few minutes, add a little cream,
and some butter rubbed in a bit of flour. BEEF STEW. When done, put it into a deep dish, set it over
hot water, and cover it close. BEEF TEA. BEER. BEES. The combs being composed of pure wax, serve as a
magazine for their stores, and a nursery for their young. In France also,
floating bee-hives are very common. Take off the
skin just before serving, and let them be quite hot and clear. Mix a paste of flour, a little bit of butter, and milk. Work up the paste with a sufficient
quantity of new milk, make it into biscuits, and prick them with a clean
fork. Grate some horse-radish, or scrape it very fine. Add to it
a little made mustard, some pounded white sugar, and four large
spoonfuls of vinegar. The season for obtaining the liquor from birch trees, is in
the latter end of February or the beginning of March, before the leaves
shoot out, and as the sap begins to rise. Beat the
whole thoroughly, and bake it one hour. BISCUITS. Beat
it with a rolling pin, and work it very smooth. Prick them full of holes with a fork, and about six
minutes will bake them.--For plain and very crisp biscuits, make a pound
of flour, the yolk of an egg, and some milk, into a very stiff paste. Beat it well, and knead it quite smooth; roll the paste very thin, and
cut it into biscuits. BITTERS. Put it into pots covered with brandy paper, and it will be
found a pleasant sweetmeat. BLACK CAPS. Boil a glass of
wine, the same of water, and sweeten it for sauce. BLACK INK. Decant the liquor into stone bottles well corked, and it will be fit for
use directly. BLACK PUDDINGS. Put a full quart of it to a quart of whole grits, and let it
stand all night. Pick and clean a quantity of ripe blackberries; to
every quart of fruit, add a quart of cold water which has first been
boiled. Sweeten it, and add some peach
water, or a few bitter almonds; let it boil up once, and put it into
what forms you please. BLUE INK. BOCKINGS. BOILING. If it boils too fast, it will harden the meat, by
extracting too much of the gravy; but if it be allowed to simmer only,
or to boil gently, it will become rich and tender. Soak it, and take off the rind before boiling. Fat bacon should be put into hot water, and lean into
cold water, when it is to be dressed. Grate some toasted bread over it, and set it
near the fire to brown it a little, before it is sent to table. Put it into cups, and serve it up cold. The small ones are best, provided they are bright, and of a
good colour. Pick
them nicely, singe, wash, and truss them. Keep the fowl hot, lay it in the middle of the dish, and the rice round
it without the broth. Gravy, or parsley and butter,
for sauce. Salt it eight or ten days; and when it is to be
dressed, weigh it. Let it lie half an hour in cold water to make it
white: allow a quarter of an hour for every pound, and half an hour
over, from the time it boils up. Skim it as soon as it boils, and
frequently after. Allow plenty of water, and save some of it for
peas-soup. Serve it
with peas-pudding and turnips. Pick it clean, draw it at the
rump, cut off the legs, stick the end of the thighs into the body, and
tie them fast. Flour the turkey, put it into the water while cold, let
it boil gently half an hour or more, take off the scum, and cover the
kettle close. Make the stuffing of grated bread and lemon peel, four
ounces of shred suet, a few chopped oysters, two eggs, and a little
cream. Dredge it with flour, tie it up in a cloth, and put it in
when the water boils. BOLOGNA SOUP. Add a little seasoning to the soup. BOOTS. BOOT TOPS. BRAISING. Set it on a slow stove; and according to what
the meat is, it will require two or three hours. Then put the jelly over it, which is called
glazing, and is used for ham, tongue, and various made-dishes. Bone them, and fill them with forcemeat. Before glazing, put
the chicken into an oven for a few minutes, to give it a colour. Serve
with a brown fricassee of mushrooms. Take off the chump end of a loin of mutton, cover it
with buttered paper, and then with paste, as for venison. Roast it two
hours, but let it not be browned. BRAISED VEAL. Put it into a tosser, and
cover it with water. Stew it quickly for two hours, or till it is tender, but not
too much. Let it be over the fire till it gets coloured: then
lay it into the dish, stir some of the liquor in and boil it up, skim
it nicely, and squeeze orange and lemon juice into it. Boil two dozen of blanched almonds, and pounded bitter
almonds, in a little milk. BRANDY PUDDING. BRASS. BRAWN. BREAD. It is best
to bake it in a pan, rather than as a loaf, the outside being less hard. Beat up
eight eggs, half a pound of butter, and a grated nutmeg. Grate some white bread, pour over some boiling milk, and
cover it close. Put it into a bason that will just
hold it, tie a floured cloth over it, and put it into boiling water. Pour the milk on white stale-bread
grated, and cover it. Beat it with a spoon, and keep it boiling till
the bread and water be well mixed: then season it with a little salt. A paste round the edge makes all puddings look
better, but it is not necessary. Put
the liquid into the middle of the flour, and let it stand to rise for
two hours. BREAST OF LAMB. Cut off the chine-bone from the breast, and set it on to
stew with a pint of gravy. BREAST OF MUTTON. Then roll and boil it; serve with chopped walnuts, or capers
and butter. BREAST OF VEAL. Serve the sweetbread whole upon it, which may
either be stewed or parboiled, and then covered with crumbs, herbs,
pepper and salt, and browned in a Dutch oven. BRENTFORD ROLLS. BREWING. Boil up the copper as quick as possible for the second mash,
whether intended for strong or small beer. Before tunning, all the wort should be put together, and
thoroughly mixed. See ALE, MALT, BEER. The most desirable object in the process of brewing is
the fixing of the copper, so as to make the fire come directly under the
bottom of it. Then put in the head
again, and scald it well; throw in a piece of unslaked lime, and close
up the bung. Put the wort into a tub of some
sort, and keep it warm. Then put into the machine twelve gallons more of
water, rekindle the fire, and bring the heat to 170 degrees as soon as
possible; when this is done, extinguish the fire, and let the mash now
stand an hour. Mix together a pound of dried flour, two drams of powdered
mace, and a quarter of a pound of powdered loaf sugar. Add a quarter of
a pint of cream, and half a pound of melted butter; a quarter of a pint
of yeast, five eggs, with half of the whites beaten up with the yolks,
and a gill of rose water. Pick and clean half
a pound of currants, put them in warm and well dried. Of this jelly take three or four spoonfuls, and mix
it to a consistence with the addition of emery. BROCOLI. To dress brocoli, cut the heads with short stalks, and pare off
the tough skin. A little salt should be put into the water. BROILING. Cut the fish in thick slices, dry and flour it well; rub
the gridiron with chalk, set it on a clear fire, and lay on the slices
of cod. Take them up carefully without
breaking, and serve with lobster or shrimp sauce. Dust it well with dried parsley, and serve it
up with melted butter. BROKEN CHINA. BROTH. Remove part of the fat, and take half a pint three
or four times a day. Put in a bit of thyme and parsley, and if approved, a slice
of onion. Half an hour is
sufficient for the whole process. BROWN GRAVY. Add a little water, thickened with flour; boil it
half an hour, and strain it. Grate some brown bread as fine as possible, soak a
small proportion in cream two or three hours, sweeten and ice it. Mix it up
with four eggs, a spoonful of brandy, and twice as much cream. BROWNING. Mix it well over a
clear fire; and when it begins to froth, hold it up higher: when of a
very fine dark brown, pour in a small quantity of a pint of port, and
the whole by very slow degrees, stirring it all the time. BRUISES. BUBBLE AND SQUEAK. Lay on it slices of underdone beef, lightly
fried. BUGS. To every quart of full ripe bullace, add a quarter of a
pound of loaf sugar finely powdered. BUNS. Then mix
in five ounces of caraway comfits, and put some on them. BURNS. Sweeten it, take out the
spice, and pour it into a dish. BUTTER. BUTTER DISH. BUTTERED CRABS. Pick out the inside when boiled, beat it up in a little
gravy, with wine, pepper, salt, nutmeg, a few crumbs of bread, a piece
of butter rolled in a little flour, and some vinegar or lemon juice. Serve on toasted bread, or in a bason, to eat with salt
fish or red herrings. BUTTERED LOAF. Mix them well together with the
hand, divide the whole into four round loaves, and place them upon white
paper. BUTTERED LOBSTERS. Pick out the meat, cut and warm it, with a little
weak brown gravy, nutmeg, salt, pepper, butter, and a little flour. If
done white, a little white gravy and cream. Then add a spoonful of white wine
for every orange, give it a boil, put in a bit of fresh butter, and stir
it over the fire to thicken. Take them out of the husk; warm them with a little good
gravy, a bit of butter and flour, a taste of nutmeg, pepper and salt. Simmer them together a minute or two, and serve with sippets; or with
cream sauce, instead of brown. Shrimps are done in the same manner. When tender, pour off the
milk, and add a bit of butter, a little sugar and pounded cinnamon. Shake and keep it from burning on the fire, and serve it up as a sweet
dish. When taken up, drain it in a
cullender. CAKES. If damp, they will make cakes or
puddings heavy. The
heat of the oven is of great importance for cakes, especially large
ones. To know when it is soaked, take a broad-bladed knife
that is very bright, and thrust it into the centre; draw it out
instantly, and if the paste in any degree adheres, return the cake to
the oven, and close it up. Then strain it, and take
off the fat. Strain it, take off the
fat when cold, and remove the jelly from the sediment. Put it into a
saucepan, with sugar, raisin wine, lemon juice and lemon peel. The jelly should boil fifteen minutes without stirring, and
then be cleared through a flannel bag. But
in all cases, to produce good jelly, the feet should only be scalded to
take off the hair. Add some grated bread, a pound of chopped suet, half a
pint of milk, six eggs, a pound of currants, four ounces of citron, two
ounces of candied peel, a grated nutmeg, and a glass of brandy. Butter
the cloth and flour it, tie it close, and boil it three hours. Peel the tongue, lay
it in the middle of the dish, with the brain sauce round it. Scald the skin off a fine head, clean it nicely,
and take out the brains. Boil it,
and then lay a weight upon it. Rub down some
flour and butter, and give all a boil together. Give it one boil, skim it well and set it in a moderate
heat to simmer till very tender. The meat must be first seasoned pretty well
with pepper and salt, and a scrape or two of nutmeg. When done, fill it up with gravy, and do not cut it
till quite cold. Wash the head perfectly clean, stew it with
oysters, tie it together and spit it, baste it well with butter and
flour rubbed smooth. Fry half the
brains in dripping, in little cakes, and fry the balls. For a small family, half the head will be
sufficient. Add some grated bread, lemon peel, pepper, salt and mustard. If done carefully, it is better baked than
roasted. Sew up the
liver, lard or wrap it in a veal caul, and put it to the fire. Serve it
with good brown gravy, and currant jelly.--If the liver and lights are
to be dressed together, half boil an equal quantity of each; then cut
them in a middling-sized mince, add a spoonful or two of the water that
boiled it, a bit of butter, flour, salt and pepper. Simmer them together
ten minutes, and serve the dish up hot. These should be half boiled, and then stewed in
white gravy. Add cream, flour, butter, nutmeg, salt, and white pepper. CALVES. It must be made nearly as warm as new milk
when taken from the cow. The calf is also more healthy and strong, and less subject to
disease. Fold them up in large parcels, and put them by
carefully. CANARIES. CANCER. File
up some old brass, and mix a spoonful of it with mutton suet. CANDIED ANGELICA. Sift some fine sugar over, and let them remain
in a pan two days; then boil the stalks clear and green, and let them
drain in a cullender. Set it on the shallow
end of sieves in a lightly-warm oven, and turn it two or three times: it
must not be cold till dry. Watch it carefully, and it will be beautiful. CANDLES. A stock for winter use should be provided in autumn, and for summer,
early in the spring. Then add a quarter of a
pint of orange-flower water, strain it off, and put it into bottles. CARACHEE. Put it into a
copper skillet; when it begins to thicken, dip the handle of a spoon in
it, and put that into a pint bason of water. CARP. When it boils, put in the carp, and
boil it gently for twenty minutes, according to the thickness of the
fish. Thicken the sauce with butter rolled in flour, season it with
pepper and salt, essence of anchovy, and mushroom ketchup. CARPETS. Dry two pounds of good flour, add ten spoonfuls of yeast,
and twelve of cream. This is used for
mutton, and served in a boat. Bake it in a quick oven an hour, turn it over,
and send it to table in a good gravy, or curry sauce. CARROTS. When young, wipe off
the skin after they are boiled; when old, scrape them first, and boil
them with salt meat. Bake it in a shallow dish lined with paste; turn it out, and
dust a little fine sugar over it. CARVING. Help a part of
the roe, milt or liver, to each person. Fish in general requires very little carving, the
fleshy parts being those principally esteemed. The jelly part lies about the jaw,
bones, and the firm parts within the head. When helping
the fat, observe not to hack it, but cut it smooth. In an ox, this part is round of beef. Many like the eye, which must be cut out
with the point of a knife, and divided in two. If the jaw-bone be taken
off, there will be found some fine lean. If
grass lamb, the shoulder being large, put it into another dish. Cut long thin slices
from the tail to the end, beginning close to the back bone. If a large
joint, the slice may be divided. The joints may either be divided into two each, or pieces may be
cut from them. Cut off the apron
in the circular line _a_, _b_, _c_, and pour into the body a glass of
port wine, and a large tea-spoonful of mustard, first mixed at the
sideboard. When both legs are taken off, there is a fine collop on each side the
back; then divide the back into as many pieces as you please, and take
of the shoulders, which are by many preferred, and are called the
sportman's pieces. When the four quarters are thus removed, take
off the merrythought from _a_, and the neck bones; these last by
putting in the knife at _c_, and pressing it under the long broad part
of the bone in the line _c_, _b_. Then lift it up, and break it off from
the part that sticks to the breast. Cut off the
merrythought in the line _f_, _g_, by passing the knife under it towards
the neck. CASKS. When
tainted, put in some lime, fill up with water, and let them stand a day
or two. CAUDLE. Mix it by degrees with a pint of fine gruel, not thick, but while it is
boiling hot. Simmer them
together half an hour; then add a little cream, butter, and flour. Put it into a stewpan with a little white sauce, and in a few
minutes it will be done enough. Pick and wash the cauliflowers very clean, stew
them in brown gravy till they are tender, and season with pepper and
salt. CAYENNE. Then put them into a mortar, with one fourth their weight of salt;
pound and rub them till they are as fine as possible, and put the powder
into a well-stopped bottle. CELERY SOUP. If
any scum arise, take it off, and season with a little salt. CELLARS. If the cellar is liable
to damps in the winter, it will tend to chill the liquor, and make it
turn flat; or if exposed to the heat of summer, it will be sure to turn
sour. The great object therefore is to have a cellar that is both cool
and dry. To dress chardoons, cut them into pieces of six inches long,
and tie them in a bunch. Or boil in salt and water, dry them, dip them into butter, fry, and
serve them up with melted butter. Add a little cayenne, ketchup, and salt,
and thicken with a bit of butter and flour. CHEESE. The night before it is used, it is washed and soaked in a little
water. Press it again for
eight or nine hours, salt it all over, and turn it again in the vat. Put on clean boards, and change and scald them. CHEESECAKES. CHEESE PUFFS. If the oven be hot, a
quarter of an hour will bake them. Serve the puffs with pudding sauce. CHERRY JAM. Break the stones of part, and blanch them;
then put them to the fruit and sugar, and boil all gently till the jam
comes clear from the pan. Add a little brandy, close down the bung when it has done
hissing, let it stand six months and bottle it off. Put it into a sauce boat, mix with it by degrees
some good melted butter, and send it up in the boat. Being taken out of the tub, it is broken very
small, salted, and put into a cheese vat. CHICKENS. Half an hour before serving it up, rub smooth a spoonful or two
of currie powder, a spoonful of flour, and an ounce of butter; and add
this to the stew, with four large spoonfuls of cream, and a little salt. Roll each piece in a mixture of a large spoonful of
flour, and half an ounce of currie powder. If too
thick, add more water half an hour before serving. Slices of underdone veal, turkey, or
rabbit, will make excellent currie. Take off the skin, cut off the white meat when cold, and
pound it to a paste in a marble mortar, with a little of the liquor it
was boiled in. The flesh of a chicken thus
reduced to a small compass, will be found very nourishing. An anchovy or two boned and chopped, some parsley and
onion chopped, and mixed together, with pepper, oil, vinegar, mustard,
walnut or mushroom ketchup, will make a good sauce for cold chicken,
veal, or partridge. CHINA. CHINA CHILO. Simmer them together two hours, add a little cayenne
if approved, and serve in the middle of a dish of boiled dry rice. CHOLIC. Simmer them
together till all be dissolved, and strain it through a linen. CHUMP OF VEAL. CHURNING. In winter the milk may
remain unskimmed for six and thirty or even eight and forty hours. CIDER. Weak cider is more apt to burst the bottles, than that of
a better quality. CINNAMON CAKES. CITRON PUDDING. Then add as much
butter, four eggs well beaten, with some sugar and brandy. Return the liquor to the cask, close it up for six or eight
weeks, and then bottle it off. They usually begin among
the inhabitants of close and dirty houses, who breathe unwholesome air,
take little exercise, and wear dirty clothes. Slice some beef thin, broil a part of it over a very clear
quick fire, just enough to give a colour to the gravy, but not to dress
it. CLOUTED CREAM. Serve it in a cream dish, to eat
with fruits. CLYSTER. If for brown
sauce, add port, anchovies, and garlic: a bit of burnt sugar will
heighten the colouring. COD FISH. When
flabby, they are not good. If boiled fresh, it is
watery; but eats well if salted and hung up for a day, to give it
firmness. Then it should be stuffed and boiled, or it is equally good
broiled. Take a piece of the middle of a small cod, and salt it well one
night. When done, make a sauce of a spoonful of
broth, a quarter of a pint of cream, a little flour and butter, and a
dust of grated lemon and nutmeg. Give it one boil, and pour it into the
pie. Oysters may be added, but parsley will do instead. Soak them in warm water half an hour, then scrape and
clean them. Give it
a boil with a little flour and butter, and pour it over the sounds. CODLINS. Scald the fruit, and take off the skin. COFFEE. Let it
boil six minutes, and return it; then put in two or three chips of
isinglass, and pour on it one large spoonful of boiling water. If for foreigners, or those who like it very strong,
make only eight dishes from three ounces. COFFEE CAKES. Then put in a shaving or two of isinglass
to clear it; let it boil a few minutes, and set it on the side of the
fire to grow fine. COLD FISH. Onions may be served in a
saucer, rather than mixed in the bowl. An anchovy may be washed, cut
small, and mixed with it; also a bit of beet root, and the white of an
egg. COLDS. Then add a quarter of a pound of sugar-candy pounded,
a table-spoonful of rum, and the same of lemon juice or vinegar. Bone a large eel, but do not skin it. Do them the same as eels, omitting the herbs. Mix some grated bread,
pounded cloves and mace, pepper, salt, and lemon peel, and strew over
it. Roll it hard, tie it up in a cloth, and boil it. Let it lie a fortnight in
brine, then wash it, and boil it till the bones will easily come out. Take it out, strip off the
cloth, and eat the collar with mustard and vinegar. Then roll it tight and bandage it, put
as much water and one third vinegar as will cover it, adding bay
leaves, salt, and both sorts of pepper. Mix a glass of
brandy with the batter, and serve with pudding sauce. COLOURING FOR JELLIES. For Yellow, yolks of eggs, or a
little saffron steeped in the liquor and squeezed. COLOURING FOR SOUPS. Beat it well, and bake it in a quick oven.--A
better sort of common cake may be made of half a pound of butter, rubbed
into two pounds of dried flour; then add three spoonfuls of yeast that
is not bitter, and work it to a paste. It is often given in fevers with a
view to promote perspiration, and with the addition of a little lemon
juice it makes a grateful and cooling beverage. COOL TANKARD. Add a sprig of borage or balm, a bit of toasted bread, and
nutmeg grated on the top. COPPER. COPPERS. COPYING PRINTS. CORKS. CORNS. COSTIVENESS. COUGHS. Mix together a pint
of simple mint water, two table-spoonfuls of sallad oil, two
tea-spoonfuls of hartshorns, sweetened with sugar, and take two large
spoonfuls of the mixture two or three times a day. COWS. They are also kept more cool, are less tormented by
flies than if pastured, acquire good coats and full flesh, though they
consume a much smaller quantity of food. They are also excellent for the fattening of cattle, which they
will do six weeks sooner than any other vegetables, though the cabbage
plant is generally supposed to impart a disagreeable flavour to butter
and cheese made from the milk of cows fed upon it, yet this may easily
be prevented by putting a gallon of boiling water to six gallons of
milk, when it is standing in the trays; or by dissolving an ounce of
saltpetre in a quart of spring water, and mixing about a quarter of a
pint of it with ten or twelve gallons of milk as it comes from the cow. She is no longer to be milked, but
fattened on rich vegetables. Then put into the cask intended for keeping it, the peel of two and the
rind of one lemon, for every gallon of liquor; also the peel and the
rind of one Seville orange, and one gallon of cowslip pips. CRABS. The heaviest are best, and those of a middling size the sweetest. Return the mixture, and serve it up in
the shell. Make the whole into
a stiff paste, with cold water. Then roll in a pound of butter, and
make the paste into the shape of cracknels. When hardened,
lay them out to dry, and bake them on tin plates. CRACKNUTS. Mix eight ounces of fine flour, with eight ounces of sugar,
and melt four ounces of butter in two spoonfuls of raisin wine. Roll the paste out as thin as paper, cut it into shapes
with the top of a glass, wash them with the white of an egg, and dust
them over with fine sugar. CRAMP. CRANBERRIES. If for puddings and pies, they require a good deal of
sugar. CRANBERRY GRUEL. Then put in the
jam, with a little sugar and lemon peel; boil it half an hour, and
strain it off. CRANBERRY JELLY. Make a very strong isinglass jelly. Sweeten
it with fine loaf sugar, boil it up, and strain it into a shape.--To
make cranberry and rice jelly, boil and press the fruit, strain the
juice, and by degrees mix it into as much ground rice as will, when
boiled, thicken to a jelly. CRAY FISH. Make a savoury fish-jelly, and put some into the bottom of a
deep small dish. CREAM. CREAM FOR PIES. CREAM FOR WHEY BUTTER. As the cream rises, skim it till no more comes,
and then churn it. Break the curd a little with the hand, and put it into a vat with a
two-pound weight upon it. Repeat this every twelve hours, till the cheese begins to look
dry. CREAMS. Dry and flour them, and lay them at a
distance upon a clear fire to broil. Pick and wash some young parsley, shake it in a dry cloth
to drain the water from it, spread it on a sheet of white paper, in a
Dutch oven before the fire, and turn it frequently until it is quite
crisp. CROSS BUNS. Work the whole into a paste, make it into buns, and
cut a cross on the top. CROWS. CUCUMBERS. The flesh of cucumbers
raised in this way, will be thicker and firmer, and the flavour more
delicious, than those planted in the usual manner, where the runners are
suffered to trail upon the ground. CULLIS. CURD PUDDING. Mix it with six eggs, a little cream, two spoonfuls of
orange-flower water, half a nutmeg, flour and crumbs of bread each three
spoonfuls, currants and raisins half a pound of each. CURD PUFFS. Bake the puffs
with care, and serve with sweet sauce in a boat. CURD STAR. Let it
boil till the whey is clear; then drain it in a thin cloth, or hair
sieve. Put it into a star form, and let it
stand some hours before it be turned into a dish: then pour round it
some thick cream or custard. CURDS AND CREAM. Fill it up as the whey drains off, without breaking or pressing the
curd. Put it into a shape, and
fill up until it be solid enough to take the form. CURDS AND WHEY. CURING BUTTER. CURING HAMS. Mix these
well, and rub them into each ham every day for four days, and turn it. Baste it frequently with the
pickle, and turn it every day for a month. Drain it from the pickle, and rub
it in bran, before drying. Add a little
nutmeg and sugar, and a glass of sweet wine. CURRANT JAM. Pick it clean from the stalks, and bruise it. CURRANT JELLY. When it will turn to jelly on a plate, keep it in
small jars or glasses. Put a paste round the dish, fill it with fruit and good
moist sugar, add a little water, and cover it with paste. Then add a small
tea-cupful of bread crumbs, six cloves, a glass of port wine, and a bit
of butter. CURRANT SHRUB. Strip some white currants, and prepare them in a jar as
for jelly. In twenty-four hours strain the liquor,
and put to every quart a pound of good Lisbon sugar. It is best to put the whole into a large pan;
and when in three or four days the scum rises, take that off before the
liquor be put into the barrel. Set the
cask in a warm dry room, and the liquor will ferment of itself. CURRIES. CURRIE BALLS. CURRIE OF COD. CURRIE OF LOBSTERS. Take them from the shells, lay them into a pan with
a small piece of mace, three or four spoonfuls of veal gravy, and four
of cream. Simmer them together an
hour, squeeze in half a lemon, and add a little salt. CURRIE POWDER. Stir a small quantity of currie powder in some gravy,
melted butter, or onion sauce. CURRIE SOUP. When it boils, skim it clean; and
after boiling an hour and a half, strain it off. Or bone a couple of fowls or rabbits, and stew them in the same
manner. CUSTARDS. When the
milk tastes of the seasoning, sweeten it enough for the whole; pour into
the cream, stirring it well; then give the custard a simmer, till it
come to a proper thickness. Stir it wholly one way, season it as above,
but do not let it boil. Put currant jelly over the pudding,
and serve it with sweet sauce. Then put them into white
papers folded over, and broil them. D.
DAIRY. DAMP WALLS. Then
boil some tar with a little grease for a quarter of an hour, and make a
cement of the whole together. Blanch the kernels, and
mix them with the jam a few minutes before it be taken off the fire. DAMSON PUDDING. Tie a cloth tight over, and boil
till the fruit is done enough. DEBILITY. Rub four ounces of butter into four pounds of flour,
add four eggs well beaten, a pint of milk, and a large spoonful of
yeast. Mix them into a paste, make it into rolls, and let them stand
half an hour to rise before the fire. The rolls will then be very good, and keep a
fortnight. Put warm milk into a bowl, and turn it with rennet. Mix them well together, grate in the rind of a
lemon, and bake it in a hoop. DINNERS. DISTRESS FOR RENT. DOUBLE RENT. 'Mr. A. DOWN. Lean geese furnish more than those that are fat,
and the down is more valuable. DRAUGHT FOR A COUGH. DRIED BACON. Rub the
salts well in, and turn it every day for a month. If there are yellow streaks in it, it is going, if not already rusty. DRIED CHERRIES. Simmer them till they begin to shrivel, then strain them from the
juice, lay them on a hot hearth or in an oven, when either is cool
enough to dry without baking them. Simmer them in their own liquor, and
shake them in the pan. Twice heating, an hour each time, will be sufficient. Wipe
them dry, and put some salt into the bodies and sockets. Lay them on a
board for a night, then hang them up in a dry place, and after three or
four days they will be fit to eat. Skin and rub them with egg, and strew
crumbs over them. DRIED SALMON. Cut the fish down, take out the inside and roe. Mix
them well, rub it into the salmon, and lay it on a large dish for two
days; then rub it with common salt, wipe it well after draining, and in
twenty-four hours more it will be fit to dry. Or put a
tea-cupful of cranberries into a cup of water, and mash them. Add a quarter
of a pint of sherry, or less, as may be proper: boil all together for
half an hour, and strain off the drink. Or make a hot
crust with the same quantity, by melting the dripping in water, and
mixing it hot with the flour. DROP CAKES. DROPSY. DROWNING. DUCKS. Bake it in a slow oven, either in a raised
crust or pie dish, with a thick ornamented crust. Put a rich gravy into the dish, and slice the breast. DUN BIRDS. Pour a good gravy over them, and serve with
shalot sauce in a boat. Stew a few small mushrooms in their own liquor and a bit
of butter, a quarter of an hour. Mince them fine, and put them with
their liquor to some cold minced veal. Add a little pepper and salt,
some cream, and a bit of butter rubbed in less than half a tea-spoonful
of flour. Simmer the mince three or four minutes, and serve it on thin
sippets of bread. DUTCH FLUMMERY. Keep the flummery stirring all
the time, pour it into a bason, stir it till half cold, let it settle,
and then put it into a melon shape. DUTCH PUDDING. Beat it well,
till it forms a thick paste, and let it stand three or four hours before
the fire to rise. Eat the
waffles with fine sugar sifted over, or a little sack and melted butter. DYEING. EARWIGS. EEL SOUP. EGGS. When the fat is hot, break two or three eggs
into it. Do not turn them; but while they are frying, keep pouring some
of the fat over them with a spoon. EGGS AND ONIONS. Fry some onions and mushrooms, put in the whites,
and keep them turning. Simmer the whole about a minute, and serve it up. Rub them
through a sieve with a wooden spoon, and mix them with a spoonful of
water, or fine double cream, and add two table-spoonfuls of oil or
melted butter. EGG BALLS. Boil the eggs hard, and put them in cold water. When dressed, boil them in gravy for a minute. EGG MINCE PIES. Then add a pound of currants washed and picked,
or more if the eggs were large; the peel of one lemon shred very fine,
and the juice; six spoonfuls of sweet wine, mace, nutmeg, sugar, a very
little salt; orange, lemon, and citron, candied. Boil the eggs hard, chop them fine, and put them into melted
butter. Beat up an egg, and mix it with a spoonful of cold water. When it boils, pour a little of it to the egg by degrees, till
the whole is mixed, and stir it well. If it boil, or the egg be stale, it will curdle. ELDER. ELDER ROB. To every quart of juice add a pound of fine soft sugar,
boil and skim it well: when it is clear, pour it into a jar, cool it,
and cover it down. When it ceases to hiss, put a quart of brandy to eight gallons, and stop
it up. Cover it up, and after standing three
days, strain it off. ENGLISH BAMBOO. Mix it well
in the tub, and let it stand one day. ENGLISH SHERRY. ENGLISH WINES. Sugar and water are the principal basis
of home-made wine; and when these require to be boiled, it is proper to
beat up the whites of eggs to a froth, and mix them with the water when
cold, in the proportion of one egg to a gallon. ESSENCE OF ALLSPICE. ESSENCE OF ANCHOVY. ESSENCE OF CAYENNE. ESSENCE OF CELERY. ESSENCE OF CLOVES. Mix together two ounces of the strongest spirit of
wine, and a dram of the oil of cloves. Nutmeg, cinnamon, and mace are
prepared in the same manner. ESSENCE OF FLOWERS. ESSENCE OF GINGER. ESSENCE OF LAVENDER. Take the blossoms from the stalks in warm weather,
and spread them in the shade for twenty-four hours on a linen cloth;
then bruise and put them into warm water, and leave them closely covered
in a still for four or five hours near the fire. ESSENCE OF LEMON PEEL. Cover it very
close, and it will keep for some time. ESSENCE OF MUSHROOMS. This delicate relish is made by sprinkling a
little salt over some mushrooms, and mashing them three hours after. It will not keep long, but is preferable to any of the
ketchups. ESSENCE OF OYSTERS. Let it just boil up
again, skim it, and rub it through a sieve. ESSENCE OF SHALOT. Then pour
off the clear liquor on three ounces more of shalots, and let the wine
remain on them ten days longer. ESSENCE OF SOAP. ESSENCE OF TURTLE. Mix together one wine-glassful of the essence of
anchovy, one and a half of shalot wine, four wine-glassfuls of Basil
wine, two ditto of mushroom ketchup, one dram of lemon acid, three
quarters of an ounce of lemon peel very thinly pared, and a quarter of
an ounce of curry powder, and let them steep together for a week. EVACUATIONS. Put it into a shape, and boil it three hours. EXERCISE. F.
FACSIMILES. FAMILY PIES. Or
make a paste of half a pound of butter or lard, and a pound and a half
of flour. Mix it with water, work it up, roll it out twice, and cover
the dish with it. FAMILY WINE. FAWN. A fawn, like a sucking pig, should be dressed almost as soon as it
is killed. When very young, it is trussed, stuffed, and spitted the same
as a hare. When done,
baste it with butter, and dredge it with a little salt and flour, till a
nice froth is set upon it. FEAR. FEATHERS. They are afterwards to
be washed in clean water, and dried on nets, the meshes being about the
same fineness as those of cabbage nets. FEET. Then pour
in three pints of boiling water, sweeten, and cover it close.--Another
drink. Stuff it well under the udder, at the bone, and quite
through to the shank. Put it into the oven, with a pint of water under
it, till it comes to a fine brown. Then put it in a stewpan with three
pints of gravy, and stew it quite tender. Put the veal
in a dish, strain the gravy over it, and lay round it forcemeat balls. Let all be kept by the fire, and mix
the dry ingredients. Bake it in a quick oven: three hours
will be requisite. Dry a pound
of the finest flour and mix with it three ounces of refined sugar. If too thin, add a little flour
and sugar to make it fit to roll. FIRE ARMS. FIRE IRONS. FIRMITY. Pick and wash four ounces of
currants, stir them in the jelly, and boil them together till all is
done. FISH. It is a common error to wash it too much, and
by this means the flavour is diminished. If the fish is to be boiled,
after it is cleaned, a little salt and vinegar should be put into the
water, to give it firmness. If of a
sufficient size, it may be scalded in salt and water, and afterwards
dried and dressed. Take it up carefully, and either
place it on a large sieve turned upwards, and to be kept for that
purpose only, or on the under side of a dish to drain. Butter gives a bad
colour, oil is the best, if the expense be no objection. It must be broiled over a very
clear fire, that it may not taste smoky; and not too near, that it may
not be scorched. FISH GRAVY. Then
boil it till it is quite rich, and strain it. Lay this on the forcemeat, pour on the
gravy, and bake it. If cod or soles are used, the skin and fins must be
taken off. Boil it
down to a quart, and strain it off. Thicken a quarter of a pound of butter with flour, and
brown it. On these pour half a pint of the best sherry, and a pint
and a half of strong gravy. The way of using it
is, to boil some of it in the butter while melting. FLAT CAKES. Make
all into a stiff paste, roll it out thin, cut it into any shape, and
bake on tins lightly floured. When both are hot, dip each cake into the
syrup, and place them on tins to dry in the oven for a short time. FLAT FISH. Cut off the fins, draw and clean them well, dry them with a
cloth, and boil them in salt and water. When the fins draw out easily,
they are done enough. FLIES. If the window be opened, the smoke will instantly drive
them out: or if the room be close, it will suffocate them. But in the
latter case, no person should remain within doors, as the fume is apt to
occasion the headache. FLIP. Put it into a dish for the middle of the table, and lay on with a
spoon the following froth ready prepared. When taken up for the winter, they should be rolled round a
carpet roller, and care taken not to crack the paint by turning in the
edges too suddenly. FLOUNDERS. FLOUR. The paste is then to be well
washed and kneaded with the hands under the water, and the water to be
renewed till it ceases to become white by the operation. Take off the slips of auriculas, and plant
them out carefully for an increase. Roll the gravel walks carefully and
frequently, and keep the grass clean mowed. Tie up the stalks of
carnations, pot the tender annuals, such as balsams and amaranths, and
set them in a hotbed frame, till summer is more advanced for planting
them in the open ground.----JUNE. Roll the gravel frequently, and mow the
grass plats. Tie up with sticks such as are coming into flower, as for the
earlier kinds. Sow
anemones and ranunculuses, tulip, and narcissus seed. Dig up a
dry border, and if not dry enough, dig in some sand, and set in the pots
up to the brim. Take off the dead
leaves of the auriculas, before they are thus planted. Oil is fatal to most kinds of insects, and but
few of them can endure it. FLUMMERY. Pour it off clear, add as much more
water, and let it stand the same time. FOMENTATIONS. FOOD. Diseased animals, and such as die of themselves, ought never to
be eaten. Our food ought neither to be too moist, nor too dry. They are also liable to hysterics, with a train of other nervous
affections. Good fermented liquors, neither too weak nor too
strong, are to be preferred. Their drink should be tea, coffee, or the like;
they ought also to take much exercise, and but little sleep. FOOD FOR BIRDS. To these, any of the following may be added, to vary the taste,
and give it a higher relish. Make the whole into balls, and fry them in butter, of
a fine brown. For fowls, it is usually put between the skin and
the flesh. Chop very fine about two ounces of onion, and an
ounce of green sage. The seasoning is to be the same as for fowls or meat. Roll it into small
balls, and boil them in fresh lard, putting them in just as it boils up. Cut out the bone, sprinkle the inside with salt,
pepper, and dried sage. Roll the pork tight, and tie it up; warm a
little butter to baste it, and then flour it. Roast it by a hanging
jack, and about two hours will do it. Roast it either whole, or in separate parts. If
left to be cold, chopped parsley should be sprinkled over it. FOWLS. If fresh, the vent will be close
and dark. FRECKLES. FRENCH BEANS. String, and cut them into four parts; if smaller, they
look so much the better. In finishing them, put
in a little cream, with flour and butter. FRENCH BREAD. Stir it about, but do not knead
it. Put fresh in, stir it well, and let it stand till the next day. FRENCH PUDDING. FRENCH ROLLS. Beat it well, but do not knead it: let it
rise, and bake it on tins. Mince up three anchovies, a shalot, and some parsley. Shake them in the seasoning, and
then put more: cover the bowl close, and let the salad be prepared three
hours before it is to be eaten. Put it into a
stewpan with a pint of broth, a glass of white wine, a bundle of
parsley, all sorts of sweet herbs, a clove of garlic, a shalot or two,
four cloves, pepper and salt. Beat it with the
rolling pin, take off the skin, and trim the rough edges. Keep the fricandeau quite hot, and then
glaze it. Give it one boil, and
when ready to serve, beat up the yolk of an egg, add half a pint of
cream, and stir them over the fire, but do not let it boil. Skin them, cut them in pieces, soak in warm water,
and clean them. When tender take them out, strain off the liquor,
put a very little of it into a quarter of a pint of thick cream, with a
piece of butter, and a little flour. Shake all together over the fire, and make
it quite hot. FRYING. When used it
should be half filled with fat, for good frying is in fact, boiling in
fat. FRIED CARP. Garnish
with the bread, roe, and lemon. FRIED EELS. FRIED EGGS. Lay them on a cloth to drain. FRIED HERBS. Stew them
together with a little salt, and a bit of butter the size of a walnut. The
latter on the herbs, and the other in a separate dish. FRIED MACKAREL. Make the sauce of fennel and parsley chopped fine, and
mixed with melted butter. FRIED OYSTERS. FRIED PATTIES. Add the liquor of the oysters, warm all together in a
tosser, but it must not boil, and then let it grow cold. Put
some of the mixture between two of them, twist the edges to keep in the
gravy, and fry them of a fine brown. Slice them thin, and fry them in butter till they are
brown; then lay them in a dish, and pour melted butter over them. Cut it into joints, and fry it in butter of a nice brown. FRIED SMELTS. Wipe them clean, take away the gills, rub them over with a
feather dipped in egg, and strew on some grated bread. Fry them in hog's
lard over a clear fire, and put them in when the fat is boiling hot. FRIED SOLES. Small
fish do not answer, but if large or of a tolerable size, put half a fish
in each roll. Egg them over again, and then put more crumbs. Let it
boil, and immediately put the fish into it, and do them of a fine brown. FRIED TENCH. Perch, trout, and grayling
may be done the same. Fry it brown, and
drain it. Warm the venison in it, put in the
dish, and pour the sauce over it. FRITTERS. Any sort of sweetmeat, or ripe fruit, may be made
into fritters. FROST AND BLIGHTS. FRUIT. FRUIT BISCUITS. FRUIT FOR CHILDREN. Slices of bread,
or boiled rice, may either be stewed with the fruit, or added when
eaten. Then mix it with the juice, boil it once,
pour it into plates, and dry it in a stove. FRUIT PUDDINGS. FRUIT STAINS. If not removed in three or four days,
rub off the mixture, and renew the process. FRUIT FOR TARTS. FRUIT TREES. FRUITS IN JELLY. Cover over with vine leaves, and fill up the bowl with jelly. FUEL. When the fire burns clear,
place four or five of these cakes in the front of the grate, where they
will soon become red, and yield a clear and strong heat till they are
totally consumed. FUMIGATION. Then strain it off, and dissolve in it an ounce of
camphor. FURNITURE LININGS. Put
into it two ounces of potash, stir it round, and instantly put in the
lining. Stir it all the time it is boiling, which must be five or six
minutes; then put it into cold spring water, and hang the articles up
singly without wringing. Dry the articles singly, and
mangle or callender them. FURS. Keep the furs in a cool place, free from damp. G.
GAD FLY. Cut off the wool as far as
it is infected, pour a few drops of the mixture in a circle round the
maggots produced by the flies, and afterwards rub a little of it among
them, and the maggots will immediately be destroyed. GAME. If
there is danger of birds not keeping, the best way is to crop and draw
them. The most delicate birds,
even grouse, may thus be preserved. GAMMON. Take off the rind of the ham and gammon, and soak it in water;
cover the fat part with writing paper, roast, and baste it with canary. When done, sprinkle it over with crumbs of bread and parsley. Serve it
with brown gravy, after it is well browned, and garnish it with raspings
of bread. GARGLES. GEESE. If
fresh, the feet will be pliable: if stale, dry and stiff. GEORGE PUDDING. Fill the mould, and bake
it of a fine brown colour. Mix together two ounces of blanched almonds well beaten, a
spoonful of rose water, one white and two yolks of eggs, a spoonful of
flour, half a pint of cream, two ounces of butter, and sugar to taste. GIBLETS. Add the liquor of the stew; and when the pie is baked, pour into
it a large teacupful of cream. Strain it, and put it into a cask; let
it settle for three or four weeks, and then bottle it. Then put it into a cask, which must be kept full, and the yeast taken
off at the bunghole with a spoon. GINGER DROPS. The raisins should be two thirds
Malaga, and one third Muscadel. Stir it daily,
then put in half a pint of brandy, and half an ounce of isinglass
shavings. Having worked
it very much, set it to rise before the fire. Then roll out the paste,
cut it into any shape, and bake it on tins. Mix together four ounces of brown sugar, half
an ounce of sifted ginger, and a quarter of an ounce each of cloves,
mace, allspice, and nutmeg, beaten as fine as possible; also a quarter
of an ounce of coriander and caraway seeds. GLASS. GLOVES. GLOUCESTER CHEESE. GLOUCESTER JELLY. GNATS. They may
be destroyed by fumigation, the same as for flies. GOLD. GOLD RINGS. Put on a raised crust, and bake it in a
moderate oven. Pick out the seeds, and with a strong needle and thread fasten five or
six together, by running the thread through the bottoms, till they are
of the size of a hop. Break the gooseberries into jam, and put into
small pots.--Another. Put it into another clean vessel of equal size, or into the same, after
pouring out the lees and making it clean. When the fruit
looks scalded, take them out; and when perfectly cold, cork them down
close, and rosin the top. Take them out of the oven, fasten the corks
in tight, cut off the tops, and rosin them down close. Set them in a dry
place; and if well secured from the air, they will keep the year round. GOUT. Stir it occasionally, then
strain it off, and bottle it. GRANARIES. GRAPES. GRAVEL. GRAVEL WALKS. GRAVIES. They are also much better when the
meat is laid in the bottom of the pan, and stewed with herbs, roots, and
butter, than when water is put to the meat at first; and the gravy that
is drawn from the meat, should almost be dried up before the water is
added. Truffles and
morels thicken soups and sauces, and give them a fine flavour. Put in some herbs, onions, spice, and a piece of lean
ham. GRAVY FOR FOWL. Simmer them with a
little bread browned, a slice of onion, a sprig of parsley and thyme,
some salt and pepper, and the liver and gizzard, in a quarter of a pint
of water, till half wasted. GRAVY FOR WILD FOWL. GRAVY FOR MUTTON. To make mutton taste like venison, provide for it the
following gravy. GRAVY SOUP. Slice some carrots, turnips, and celery, and simmer them till
tender. Slice an onion,
flour and fry it in a piece of butter till it is brown. Blanch the kernels with a small sharp knife. If the fruit is to be candied, the
syrup must not be added: for the sake of variety, it may be proper to
do some each way. Shell the peas, scald and dry
them as above. In shelling the peas, divide the old from the young. Stew the old ones to a pulp, with an ounce of butter, a pint of water, a
leaf or two of lettuce, two onions, pepper and salt. Before
serving, boil in the soup some green mint shred fine. Chop a little mint, and stew
in them. Mix a quarter of a pint of sorrel juice, a glass of white
wine, and some scalded gooseberries. Add sugar, and a bit of butter, and
boil them up, to serve with green geese or ducklings. GRIEF. Simmer them all together for a few minutes, pour a little of
it over the grill, and send up the rest in a sauce tureen. Broil it in
a Dutch oven, baste it with butter, and pour caper sauce or gravy into
the dish. Sweeten it when nearly done. GRUBS. GUDGEONS. These delicate fish are taken in running streams, where the
water is clear. They come in about midsummer, and are to be had for five
or six months. GUINEA HENS. GUNPOWDER. H.
HADDOCKS. Dredge them with flour, rub the gridiron with suet, and
let it be hot when the fish is laid on. HAIR. To know whether this article be adulterated with lime, as
is too frequently the case, put a little of the powder of sal-ammoniac
into it, and stir it up with warm water. HAMS. Take off the skin, and rasp
some bread over the ham. Cover it up, and let it stew
over a gentle fire. HANDS. Make a paste of flour and water, with a little salt, and
roll it into balls. Repeat this wiping every
day, rub a mixture of pepper and ginger on the inside, and put a large
piece of charcoal into it. If the claws are blunt and rugged, the ears
dry and tough, and the haunch thick, it is old. If fresh and newly killed, the body will be
stiff, and the flesh pale. Flour and fry them in their own
fat, of a fine light brown, but not enough for eating. Then put them
into a dish while you fry the carrots, turnips, and onions; the carrots
and turnips in dice, the onions sliced. Take the best end of a small neck, cut the bones short,
but leave it whole. Then put it into a stewpan, just covered with brown
gravy; and when it is nearly done, have ready a pint of boiled peas, six
cucumbers pared and sliced, and two cabbage-lettuces cut into quarters,
all stewed in a little good broth. Add them to the veal, and let them
simmer ten minutes. When cool, add the
juice of both, half a pound of sugar, and the whites of six eggs beaten
to a froth. Add a quarter of an ounce of onion sliced very fine, and boil it
about ten minutes. Rub them with cold butter and serve
them quite hot. Then put it to the hash,
and it will eat as well as the fat of venison. Then add a piece of butter the size of a walnut,
stir it about till the eggs and water are thoroughly mixed, and the eggs
quite dry. HASTY PUDDING. HATS. Brown it with a little burnt sugar,
and send it up in the dish. Gravy for it should be put into a boat, and
not into the dish, unless there is none in the venison. Where jelly
runs short, a little more wine must be added, and a few lumps of sugar. HAY STACKS. HEAD AND PLUCK. Put it into a saucepan with some gravy,
or a little of the liquor it was boiled in, a spoonful of ketchup, a
small quantity of lemon juice, cream, pepper, and salt. Make a cake of any description, and bake it in a mould the
shape of a hedge hog. Cover with a good crust, and bake it. HERB TEA. HESSIAN SOUP. Simmer them without the meat, till the vegetables are done
enough to pulp with the peas through a sieve; and the soup will then be
about the thickness of cream. Then add a little mushroom and walnut
ketchup, a little soy, a glass of port wine, and a tea-spoonful of made
mustard, and boil all up together. HICCOUGH. Put gravy in
the dish, served with currant jelly, or any other sauce. HIVING OF BEES. If
the queen can be found, and put into the hive, the rest will soon
follow. Skim it well, put in onions, carrots, turnips,
celery, pepper and salt. Take off the fat, put the soup into a
stewpan, and stew the beef in it till it is quite tender. Three quarters of an hour before serving, put
the steaks into a stewpan, and the vegetables over them. Stew them, and
serve all together in a tureen. Rub it well with salt, and next day take away the brine. Mix all these with the yolks of two eggs, raise the skin of the
upper side of the ears, and stuff them with the mixture. If a larger dish is
wanted, the meat from two feet may be added to the above. Wash it, and boil it till all the bones will come out. Skin the
tongue, and take the skin carefully off the head, to put under and over. Put the skin into a small pan, with
the chopped head between, and press it down. Mixed with butter, it makes fine crust. HOLLOW BISCUITS. Cut out the paste with
a wine glass, or a small tin, and set them in a brisk oven, after the
white bread is drawn. HONES. HONEY. Set them in the sun,
or in a warm place, and cover them with cloths. HOPS. Then dry it, or smoke
it in a chimney. The gravy is very fine, and a little of it is a
great improvement to any kind of hash or soup. Mix together a pound of suet, a pound of flour, a
pound of currants, and a pound of raisins stoned and cut. HYSTERICS. I. ICE FOR ICEING. The ice and salt being put into a pail, pour
some cream into an ice pot, and cover it down. ICE CREAMS. ICE WATERS. ICEING FOR CAKES. ICEING FOR TARTS. Or beat up the white of an egg, wash the paste
with it, and sift over some white sugar. IMPERIAL. INCENSE. Add some gum dragon dissolved in rose water, and a little
civet. In twelve hours drain them, but use
no salt. INFECTION. Fold them in a piece of thin cambric, apply it to the
part affected, and it will take out the bruise. INK. INK POWDER. INK STAINS. INSECTS. The wool is then to be soaked in it for several days, and
afterwards to be washed and dried. Dredge the meat with flour, and fry it in
butter, of a nice brown. It may
be stuffed with herbs, and eaten cold. Serve up several at a
time, one upon another. IRISH STEW. IRON MOULDS. IRON POTS. IRON AND STEEL. Then strain it, and add a little sugar and lemon juice. Beat it, and season with pepper,
salt, and onion. ITCH. IVORY. Mix them well,
and then gradually add half a pint of small beer.--Or take a quarter of
a pound of ivory black, a quarter of a pound of moist sugar, a
table-spoonful of flour, a piece of tallow about the size of a walnut,
and a small piece of gum arabic. Make a paste of the flour, and whilst
hot, put in the tallow, then the sugar, and afterwards mix the whole
well together in a quart of water. Pare them very thin, simmer in a thin syrup, and let them lie a
day or two. Make the syrup richer, and simmer them again. Repeat this
till they are clear; then drain, and dry them in the sun or a cool oven
a very little time. Stew it to a jelly, and strain it off. These must be taken up the moment they are boiled
enough, or they will be too soft. Put it into a jar with an onion, a clove or two, a bunch of
sweet herbs, a piece of coarse beef, and the carcase bones over all. JUGGED VEAL. Cut some slices of veal, and put them into an earthen jug,
with a blade of mace, a little pepper, salt, and nutmeg. Add a sprig of
sweet herbs, and a bit of lemon peel. Half an hour before it is done, put in a piece of
butter rolled in flour, and a little lemon juice, or lemon pickle. JUMBLES. Cut the paste into fancy
shapes, bake them slightly on tins, and take them out of the oven as
soon as the edges begin to brown. Skim it well in boiling,
and pour it into a clean dry jar; cover it close, let it stand in a cool
place till the next day, and then pour it off as gently as possible, so
as not to disturb the settlings. It must be closely corked and sealed down, or
dipped in bottle cement, that the air may be entirely excluded. When taken out of the water, wipe it quite dry, then rub it
thoroughly with salt, and throw a handful over it besides. Rumps and edgebones of beef when bruised,
should not be purchased. By thus managing and watching, it will hang a fortnight. When
to be used, wash it with a little lukewarm water, and dry it. KIDNEY PUDDING. Split and soak the kidney, and season it. Make a paste
of suet, flour, and milk; roll it, and line a bason with some of it. Put
in the kidney, cover the paste over, and pinch it round the edge. They are also particularly nourishing for
sick persons. They are also an
advantage to paste, and make a pretty dish beaten with fruit, to set in
cream. Pick up the dead leaves, and gather up the
mould about the stalks. Sow more
carrots, and also some large peas, rouncevals and gray. Sow
parsley, and plant mint. In the beginning of the month, sow Dutch parsley for
the roots. On a dry warm border, plant a
large crop of French beans. Plant cuttings of sage, and other aromatics. Sow thyme,
sweet marjoram, and savoury. Sow young sallads once in ten days, and
some Cos and Silesia lettuces. This gives them a strong growth,
and brings them much sooner to perfection than can be done in any other
way. Take up garlic, and spread
it on a mat to harden. It must be dried before it is pounded, and should be done in
quantities that may be used in three or four months. Vinegar, by
its acidity, does the same, the glazing being of lead or arsenic. KNIFE BOARD. KNUCKLE OF VEAL. Break the bones to make it
take less room, wash the joint well, and put it into a saucepan with
three onions, a blade or two of mace, and a few peppercorns. L.
LAMB. If the vein is bluish, it is fresh: if it has a green or
yellow cast, it is stale. If the
eyes are sunk, the head is not fresh. Fry them in butter till they are
of a light brown, put them in a warm dish, garnished with crisped
parsley. Or make a gravy in the pan with a little water, and butter
rolled in flour, and pour it over them. Cut some steaks from the loin, and fry them. LAMB'S FRY. A small
quantity of jelly gravy is to be put in hot, but the pie should not be
cut till cold. Put in two spoonfuls of water before baking. Put in two spoonfuls of water before baking, and as much gravy
when it comes from the oven. Add some sliced onions, pepper and salt; pour hot
water or weak broth on them, and stew and skim them well. Boil up
the liquor, put in the steaks warm, and serve them up hot. Palates,
balls, or eggs, may be added, if approved. Blanch them, and put them a little while into cold
water. Stir in a bit of butter and flour,
and stew them half an hour. Lay them on a sieve before the fire,
till the following sauce is prepared. Flour two or three sweetbreads: if very
thick, cut them in two. Simmer them ten
minutes, put a little of the gravy to the yolks of three eggs well
beaten, and mix the whole together by degrees. LAMENESS. Put it into a
small stewpot, with beef gravy, port, and sherry. Boil up the
liquor with two or three anchovies chopped, and some butter rolled in
flour. When
there is spawn, it must be fried and laid round. LARKS. To dress larks and other small birds, draw and spit them on a
bird spit. Tie this on another spit, and roast them. LAVER. It is eaten with roast meat, and tends
to sweeten the blood. If not, cleanse it with a little vinegar. Then strain it,
and drink a small bason full twice a day. Simmer them an hour in a saucepan;
mix some oatmeal with a little cold water quite smooth, and pour it into
the soup. The leg may be roasted, or dressed separately. Put it into boiling water, if
not too salt; use a good quantity of water, and let it boil all the time
it is on the fire. Mix four ounces of fine sifted sugar and four ounces
of butter, and melt it gently. Mix them well together, and put in the
following paste. Fill the pattipans half full. LEMON CREAM. Boil it
up, and stir it till nearly cold. LEMON DROPS. Whisk it; and as
the froth rises, put it on the lemon juice. Hang the
peels up to dry, and keep them from the dust. LEMON MINCE PIES. Make a short crust, and fill the pattipans as usual. Wipe six lemons, and cut each into eight pieces. LEMON PUDDING. Then peel and beat it into a paste, with the juice of a
large lemon, and mix all together with four or five ounces of warmed
butter. Put a crust into a shallow dish, nick the edges, and put the
above into it. When sent to table, turn the pudding out of the dish. LEMON PUFFS. Give it one boil, and pour it over boiled fowls. Then peel off all the white, and cut the lemon into slices, about as
thick as two half crowns. Pick out the peps, and divide the slices into
small squares. Warm
up the sauce in melted butter, but do not let it boil. LEMON WHEY. LEMONS FOR PUDDINGS. If the fruit be cut in halves, they will occupy less
space. Pour the mixture through a
jelly bag, till it is perfectly clear.--Another way. Pare a quantity of
lemons, and pour some hot water on the peels. When
it boils, pour a little cold water into it. Set it on again, and when it
boils take off the pan, and let it stand by to settle. Then
add a little orange water, if approved, and more sugar if necessary. LICE. LIGHT PUFFS. Send the puffs to table quickly, with sweet sauce. LIME WATER. It is chiefly used for the gravel, in which case a
pint or more may be drunk daily. For the itch, or other diseases of the
skin, it is to be applied externally. LINEN. Wet it a little now and then, and repeat the operation if
necessary. Then put in a pennyworth of
alkanet root tied up in a rag, with the jar closed, and boil it till it
becomes red. Beat all well together, bake in buttered teacups,
and serve with pudding sauce. LOBSTERS. The heaviest are the
best, and it is preferable to boil them at home. LOBSTER PATTIES. Stew them
with some water, two or three spoonfuls of vinegar, pepper, salt, and
some pounded mace. Bake it slowly, and only till the paste is done. LOBSTER SALAD. LOBSTER SAUCE. Then put in the meat
of the lobster, give it all one boil, and add the squeeze of a lemon. LOBSTER SOUP. Cut the
tails into pieces, and give them a boil up with the cream and soup. Let the balls be made up
with a little flour, and heated in the soup. LODGINGS. LOIN OF MUTTON. LONDON BREAD. The fermentation now goes on, and the mass becomes enlarged in bulk. LONDON PORTER. They must
invariably be used by those who wish to continue the taste, the flavour
and appearance, to which they have been accustomed.--Omitting however
those ingredients which are deemed pernicious, it will be seen by the
following estimate how much more advantageous it is to provide even a
small quantity of home-brewed porter, where this kind of liquor is
preferred. The reason for using these three sorts, is to
attain a peculiar flavour and colour. LONDON SYLLABUB. Then milk into it near
two quarts of milk, frothed up. If the wine be rather sharp, it will
require more for this quantity of milk. Then polish with a
soft woollen cloth, and powder blue. LOVE. M.
MACARONI. When tender, put it into a dish
without the liquor. MACARONI PUDDING. MACARONI SOUP. Make it
hot, but do not let it boil. MACAROONS. MACKAREL. MAGNUM BONUM PLUMS. Boil the
plums in this fresh syrup, after draining the first from them. Do them
very gently till they are clear, and the syrup adheres to them. Put them
one by one into small pots, and pour the liquor over. MAHOGANY. MAIDS. MALT. If it bite hard and
steely, the malt is bad. MARBLE. The paste is then applied
to the marble, and suffered to remain a day or two. The parts to be joined must be heated and made
quite dry, and the cement applied quite hot. MARBLE STAINS. After a very good rubbing, the
marble will acquire a beautiful polish. Mix them in a bottle, shake it well, and wet the spots. MARBLE VEAL. MARKING INK. Cut off the tops of some large green cucumbers, take out the
seeds, and wipe them dry. Mix them well together, and take a small
tea-spoonful night and morning. Scrape them, and mash them in a stewpan with a little cream, a
good piece of butter, pepper and salt. Add a quarter of a pint of milk to two pounds weight, a little salt, and
two ounces of butter, and stir it all well together over the fire. MATTRASSES. MEAD. Cut a toast, spread it over with good ale yeast, and
put it into the tub. MEASLES. MEAT. If for boiling, the colour will
be better for the soaking; but if for roasting, it should afterwards be
dried. The more soups or broth are skimmed, the better and cleaner they will
be. MEAT SCREEN. Those without a
door are therefore best. Put a thick crust over it, and bake it in a slow oven. MELON FLUMMERY. MELTED BUTTER. Put it into a
saucepan, and two or three table-spoonfuls of hot water; boil it quick
for a minute, and shake it all the time. MICE. Take a few handfuls of
wheat flour, or malt meal, and knead it into a dough. MILK BUTTER. MILK AND CREAM. MILK PUNCH. MILK OF ROSES. MILK SOUP. MILKING. Cows should be milked three times a day in the summer, if duly
fed, and twice in the winter. MINCE PIES. Mix well
together, and put the ingredients into a deep pan. Shred fine the underdone part, with some of the fat. Put it, in its raw state, into small jars, and pour on
the top some clarified butter. Add a little water to it,
put in the minced meat, and it will be done in a few minutes. It keeps well,
and is always ready for an extra dish. MINCED VEAL. Simmer these gently with the meat, adding a bit of butter rubbed in
flour, but take care not to let it boil. Pick and wash the mint clean, and chop it fine. Put it into
a small bason, and mix it with sugar and vinegar. MITES. MIXED WINE. When the
wine is put into the barrel, add a little brandy to it. MOCK BRAWN. Set it on again with the broth, adding a
quarter of a pint of sherry or Madeira, a large onion, half a
tea-spoonful of cayenne, a bit of lemon peel, two anchovies, some sweet
herbs, eighteen oysters chopped fine, a tea-spoonful of salt, a little
nutmeg, and the liquor of the oysters. MOLES. Mix together a pint and a half of cream, the yolks of six
eggs, half a grated nutmeg, and some sugar. Pour the mixture on the top
of the pudding, and bake it three quarters of an hour. MOOR FOWL. To dress moor fowl with red cabbage, truss the game as for
boiling. A glass of port may be added, if approved. Pour
the sauce over them, and garnish with small slices of fried bacon. When the fruit is quite ripe, take off the stalks,
prick them with a pin, and allow a pound and a half of lump sugar to
every pound of cherries. Reduce part of the sugar to powder, and strew
it over them. If the air be admitted, they will not keep. MORELS. MOSS. MOTHS. MUFFINS. Muffins should not be cut, but pulled
open. MULBERRY SYRUP. Squeeze out the juice,
and add twice the weight of sugar. Pour to it a pint of port wine, add a little sugar, beat it up,
and it will be ready. Add a little salt, nutmeg, lemon peel, and the juice
of a lemon. Put it into a stewpan with a dozen eggs, and a pound of
butter, and keep it stirring. MUSHROOMS. MUSHROOMS DRIED. Wipe them clean, take out the brown part of the large
ones, and peel off the skin. Lay them on paper to dry in a cool oven,
and keep them in paper bags in a dry place. Scrape out the black part
clean, and do not use any that are worm-eaten. Simmer and shake them till all the liquor be dried up, but be
careful they do not burn. Lay them on tins or sieves in a slow oven till
they are dry enough to beat to powder; then put the powder into small
bottles, corked, and tied closely, and kept in a dry place. Put in some mushrooms, a little salt and nutmeg, and boil it up together
in a saucepan. MUSLIN PATTERNS. Add a little salt, keep it in a small jar close covered, and put only as
much into the glass as will be used soon. MUSTY FLOUR. It will likewise
have an excellent taste, and will keep well. MUTTON. The flesh of
ewe mutton is paler, and the texture finer. Cut them from the loin or neck, broil them on a clear
fire, and turn them often, or the fat dropping into the fire will smoke
them. When done, put them into a warm dish, rub them with butter, slice
a shalot in a spoonful of boiling water, with a little salt and ketchup,
and pour it over the chops. When done, send them to table in the paper, with gravy in a boat. Fry them in butter till half done; add half a
pint of gravy, a little lemon juice, and a piece of butter rubbed in
flour. Simmer them together very gently for five minutes, and let the
collops be served up immediately, or they will become hard. MUTTON HAM. Mix, and make it quite hot; then rub it well into the ham. Take all the fat out of a loin of mutton, and that on
the outside also if too fat, and remove the skin. Dip the steaks into the yolks of three eggs, and
sprinkle the above mixture all over them. Roast them before a quick fire; set a dish under, and baste
them with a good piece of butter, and the liquor that comes from the
meat, but throw some more of the above seasoning over. MUTTON PUDDING. These should be cut from a loin or neck that has been
well kept; if a neck, the bones should not be long. Take them up into a very hot dish, rub a bit of butter on each, and
serve them up hot and hot the moment they are done.--To do them
Maintenon, half fry them first, then stew them while hot, with herbs,
crumbs, and seasoning. Stew it gently till it is tender, take out the
herbs and spices, and thicken the gravy with butter rolled in flour. The bones should be cut short, which the butchers will not do
unless particularly desired. NECK OF PORK. NECK OF VEAL. Cut off the scrag to boil, and cover it with onion sauce. NECK OF VENISON. Rub it with salt, and let it lie four or five days. NELSON PUDDINGS. NEW CASKS. Pour the custard over it, and bake it half an hour. NORFOLK DUMPLINS. Take them out with a wooden spoon, and put
them into a dish with a piece of butter. NORFOLK PUNCH. Mix them well, strain the liquor
through a fine hair sieve, into a very clean cask, that has held
spirits, and add two quarts of new milk. Bake it in teacups, turn them out on a
dish, and pour wine sauce over them. But as bleeding at the nose is often beneficial, it
should not be suddenly stopped. Or, 'To
Mr. R. C. the landlord of the said premises.' NUTS. O.
OAT CAKES. Pull them open to butter
them, and set them before the fire. OATMEAL. OATMEAL FLUMMERY. OLD WRITINGS. OINTMENTS. OINTMENT FOR BURNS. OINTMENT FOR THE EYES. OINTMENT OF LEAD. OINTMENT OF MARSHMALLOWS. OINTMENT OF SULPHUR. When made into an ointment, rub it on the parts affected. OLIVES. Each
should be firm, though some are most fleshy. OMLET. Boil
some butter in a small frying-pan, and pour the above batter into it. ONION GRAVY. Set it on a slow
fire, and turn the onion about till it is lightly browned; then stir in
half an ounce of flour, a little broth, a little pepper and salt, and
boil it up for a few minutes. ONION SAUCE. ONION SOUP. Put some carrots, turnips, and a shank bone, into the liquor
in which a leg or neck of mutton has been boiled, and simmer them
together two hours. Put a small
roll into it, or fried bread, and serve it up hot. ONIONS. On light soils sow in August, January, or early in
February: on heavy wet soils in March, or early in April. ORANGE BISCUITS. ORANGE BUTTER. ORANGE FOOL. ORANGE JELLY. When the fresh juice cannot be procured, a very useful
article for fevers may be made in the following manner. Then add a pint of the pulp and juice, the seeds having been removed,
and a pint of apple liquor; boil it all gently about half an hour, until
it is well jellied, and put it into small pots. Scrape out all the pulp, soak the peels in water, and stir
them every day. Put the peels into the
syrup, simmer them gently, take them out of the syrup, and let them
cool. Lay them to dry in the sun, and the peel will be nicely candied. Scrape a raw apple, and mix it with the
rest. Put a paste round the bottom and sides of the dish, and over the
orange mixture lay cross bars of paste. Half an hour will bake
it.--Another. ORANGES. When used they are to be thawed in cold water, and will be
good at any time of the year. If for boiling in any liquid, the first way
is the best. ORANGES CARVED. Put the rinds into salt and water two
days, and change the water daily. ORANGES IN JELLY. Clarify it, skim it well, and let it
stand to be cold. Fill
the preserved oranges, and bake them in a very slow oven. Squeeze out the juice of an orange, pour boiling water on a
little of the peel, and cover it close. Boil water and sugar to a thin
syrup, and skim it. Sow the kernels of apples and pears, and the stones of
plums for stocks. Water trees
lately planted, and pick up snails and vermin.--JULY. Cut grapes for preserving, with a joint of the
vine to each bunch. ORGEAT. ORTOLANS. Tie them on a bird spit,
and roast them. OX CHEEK. Soak half a head three hours, and clean it in plenty of water. Slices of fried onion may be put into it a little before it is taken
from the fire. Break the bones of the cheek, wash it clean, put it into
a stewpan, with a piece of butter at the bottom. OX FEET. If
to be eaten warm, boil them, and serve them up in a napkin. Fried onions may be served
round the dish, with sauce as above. Rub them with
pepper, salt, and bread, and fry them brown on both sides. OXFORD DUMPLINS. Mix together two ounces of grated bread, four ounces of
currants, the same of shred suet, a bit of lump sugar, a little powdered
pimento, and plenty of grated lemon peel. OYSTER LOAVES. Put in some of the oyster liquor, with a little
gravy, white wine, mace, nutmeg, a few cloves, and a small piece of
shalot. Stew the oysters
in the liquor, cut them into dice, and then put them into rolls sold for
the purpose. OYSTER PATTIES. Simmer them together a few minutes, and fill the
pattipans as soon as they are baked, first taking out the bread. If for
company, a little cream is a great improvement. OYSTER SOUP. Stir it all well together one way, by
the side of the fire, till it is thick and smooth, but do not let it
boil. OYSTERS. P.
PAIN IN THE EAR. PAINT. Then scatter over it a small quantity of sulphur, and grind it in
oil. PAINTINGS. PALING PRESERVED. PALSY. The parts affected ought to be frequently rubbed with a
flesh brush, or with the hand. PANADA. PANCAKES. Make a light batter of eggs, flour, and milk. Fry it in a
small pan, in hot dripping or lard. Salt, nutmeg, or ginger, may be
added. Sugar and lemon should be served, to eat with them. PAP BREAD. It is bought much cheaper by the
ream, than by the quire. It is best used cold. Pick and wash them clean, set on a stewpan
half full of water, put a little salt in it, boil and scum it clean. Put it by in a tin box, and keep it in a dry place. Put it into a sauce
boat, and mix with it by degrees about half a pint of good melted
butter, only do not put so much flour to it, as the parsley will be sure
to add to its thickness. Lay a fowl, or a few bones of the scrag of veal, seasoned,
into a dish. When baked, pour into it a quarter of a pint of cream
scalded, with a little bit of butter and flour. Shake it round, and mix
it with the gravy in the dish. PARSNIPS. These require to be done very tender, and may be served
whole with melted butter, or beaten smooth in a bowl, warmed up with a
little cream, butter, flour, and salt. As it works over, fill it up every day. If
the birds be young, the bill is of a dark colour, and the legs inclined
to yellow. Then put them into a stewpan, with five pints of boiling water, a
few peppercorns, a shank or two of mutton, and a little salt. PASTE PUDDINGS. Make a paste of butter and flour, roll it out thin, and
spread any kind of jam, or currants over it, with some suet chopped
fine. PASTRY. It is best when rolled on marble, or a
very large slate. PATTIES. Slice some chicken, turkey, or veal, with dressed ham, or
sirloin of beef. Add some parsley, thyme, and lemon peel, chopped very
fine. PAVEMENTS. These require to be fed the same as turkeys. The cock bird kills all the young chickens he
can get at, by one blow on the centre of the head with his bill, and he
does the same by his own brood, before the feathers of the crown come
out. PEA POWDER. This gives a very savoury
relish to pea soup, and to water gruel. Simmer the whole gently for a considerable time, till the sliced fruit
becomes soft. In about
twenty days or a month, these wines will be fit for bottling. Bake
it in a deep pan, take it out of the oven, and beat up six eggs with it. Then butter a dish, pour in the pudding, and bake it again an hour. PEARS. PEAS. When it boils, put in the peas with a table-spoonful
of salt. Skim it well, keep them quickly boiling from twenty to thirty
minutes, according to their age and size. Then put in the pork, and let it simmer for an hour or more, till it is
quite tender. When done, wash the pork clean in hot water, send it up in
a dish, or cut into small pieces and put with the soup into the tureen. Tie it up in a cloth, and boil it half an hour. Simmer these with some good
whole or split peas; the smaller the quantity of water at first the
better. The last requires less time, an hour will do it. More butter than is above mentioned will be necessary, if the
soup is required to be very rich. Cut them very small, and stew them
with two pounds of neck of mutton, and a pound of pickled pork. PERCH. PERFUMERY. PEWTER AND TIN. PHEASANTS. The cock bird is reckoned the best, except when the hen is
with egg. If young, its spurs are short and blunt; but if old, they are
long and sharp. If for roasting, it should be done the
same as a turkey. PICKLES. Garlic and shalots, from Midsummer to Michaelmas. Gherkins, cucumbers, melons, and mangoes, are to be had
by the middle of July, and for a month after. Green, red, and yellow
capsicums, the end of July, and following month. Mushrooms,
for pickling and for ketchup, in September. Red cabbage, and samphire,
in August. White cabbage, in September and October. Pickles should be well kept from the
air, and seldom opened. Cut some asparagus, and lay it in an earthen pot. Repeat this operation as often as is necessary, to bring the
pickle to a good colour. Fry them brown
in oil, and when cold put them into a stone jar, and cover them with
vinegar. Throw some salt over, and put them into a stewpan
with mace and pepper. Take the buds fresh off the plants when they are
pretty large, but before they grow hard, and put them into some of the
best white wine vinegar, boiled up with such spices as are most
agreeable. Simmer the oysters a few minutes in the liquor, then put them into
small jars, boil up the pickle, and skim it. Bone them, turn the inside out, and lard it. Then put them boiling hot into the pickle, which must be
made of equal quantities of white wine and white-wine vinegar, with
white pepper and allspice, sliced ginger and nutmeg, and two or three
bay leaves. When it boils up, put in the pigeons. Put
in half the roses, and strew a little more bay salt upon them. Mix them with the herbs and spices, strew all on the
roses, and stir them once in two days till the jar is full. Take the samphire out of the water, and put it into a
bottle with a broad mouth. Add some strong white-wine vinegar, and keep
it well covered down. Vinegar, oil, and
sugar, are usually eaten with it. When tongues are to be
dried, write the date on a parchment, and tie it on. Tongues may either
be smoked, or dried plain. The longer it is kept after drying, the higher it will be;
and if hard, it may require soaking three or four hours.--Another way. PICTURES. Mix some gravy with an anchovy, a sprig of sweet herbs, an
onion, and a little mushroom liquor. Raised paste should have a
quick oven, and well closed. PIGEONS. Starlings and other birds are apt to come among them, and
suck the eggs. Vermin likewise are their enemies, and frequently destroy
them. If the brood should be too small, put among them a few tame
pigeons of their own colour. In either case, care must be taken not to overdo
them, which will make them stringy. The tame ones are larger than the wild, and by some they are thought to
be the best. PIGEONS IN DISGUISE. PIGEONS IN A HOLE. Bake
them in a moderate oven, and send them to table in the same dish. PIGEONS IN JELLY. When done, take them
out of the liquor, cover them close to preserve the colour, and clear
the jelly by boiling it with the whites of two eggs. The fat must
be all removed, before it be cleared. Roast them of a very nice brown; and when done, put a small sprig of
myrtle into the bill of each. When
to be dressed, dry them, cut the feet in two, and slice the ears. Fry
them, and serve with butter, mustard, and vinegar. Cut the feet and ears into neat bits, and boil
them in a little milk. Sprinkle it well with salt and white pepper, and roll it with the
ears. If likely to
spoil, slice and fry it, either with or without batter. Add a quarter of a pound of butter, a little flour to
thicken it, a slice of lemon, and a little salt. PILAU. Bake it gently, till the fowl is done enough. PILES. Mix them with the yolk of an
egg, and work them well together. PILLS. When soft, take off the skin, and with a tea-spoon take the pulp from
the core. Sweeten
it, let it just boil, and then put it into glasses. Sift some fine sugar over, before it is sent to
table. Sprinkle it with salt, and keep it twenty
four hours. Stir it all well together, put
it into a mould that has been well buttered and floured, tie a cloth
tight over it, and boil it an hour. Three quarters of a pound of cheese curd, and a
quarter of a pound of butter, beat together in a mortar. Add a quarter
of a pound of fine bread soaked in milk, three eggs, six ounces of
currants well washed and picked, sugar to the taste, a little candied
orange peel, and a little sack. Fry them in hog's lard, and serve them up with melted
butter and sugar. Tie up the rice in a cloth,
and leave plenty of room for it to swell. Young plantations are liable to great injury, by being
barked in the winter season. PLASTERS. Put in
more, and serve it the same, till all is done. PLOVERS. In other respects, choose them by the same
marks as other fowl. When stale, the feet are harsh and dry. The grey ones may be roasted, or stewed with gravy, herbs, and
spice. Beat ten
eggs, yolks and whites separately. Then strain the liquid to the dry
ingredients, beat them well, and add of cloves, mace, cinnamon, and
nutmeg, half an ounce each. Butter the pan, and put it into a quick
oven. If
properly mixed, it will be a stiff paste. Mix all well together,
butter the tin well, and bake it two hours and a half. Butter the tin, and bake it an hour.--A common plum cake is made of
three pounds and a half of flour, half a pound of sugar, a grated
nutmeg, eight eggs, a glass of brandy, half a pint of yeast, a pound of
butter melted in a pint and half of milk, put lukewarm to the other
ingredients. PLUM JAM. Then heat it ten minutes, put it into jars, and
sift some fine sugar over it. PLUM PUDDING. Then put in four ounces of flour, and beat it
into a smooth batter; by degrees stir into it seven ounces of suet,
minced as fine as possible, and three ounces of bread crumbs. Put it into an earthenware pudding mould, well buttered,
tie a pudding cloth tight over it, put it into boiling water, and boil
it three hours. It will take full two hours, and
require careful watching; for if the top get burned, an unpleasant
flavour will pervade the whole pudding. POISON. These should consist of an
ounce each of oxymel squills and spearmint water, and half a scruple of
ipecacuanha, accompanied with frequent draughts of water gruel to assist
the operation.--Those poisons which may be called culinary, are
generally the most destructive, because the least suspected; no vessels
therefore made of copper or brass should be used in cooking. POLISHED STOVES. Mix
them with the marrow above prepared, and put all the ingredients into a
pewter pot that holds three quarts. Make a paste of flour and the white
of an egg, and lay it upon a piece of rag. POMATUM. Drain
it, and beat it, with two spoonfuls of brandy. Put it into
a sieve; and when dry, into a jar, and the jar, into a saucepan of
water. PONDS. Shred fine half a
dozen young green onions, add these to the parsley, and put them into a
sauce boat, with three table-spoonfuls of oil, and five of vinegar. PORK. Porkers are not so large as hogs, and are generally
divided into four quarters. PORK CHOPS. PORK GRISKIN. PORK JELLY. PORK AS LAMB. PORK PIES. If these
be not sufficient, take the meat of a sweet bone. Beat it well with a
rolling-pin, season with pepper and salt, and keep the fat and lean
separate. The pork may be put into a common
dish, with a very plain crust, and be quite as good. Decant the clear liquor, and cork it up close. PORK STEAKS. Cut them from a loin or neck, and of middling thickness. Pepper and broil them, and keep them turning. Take off the cake of fat, which will do for
common pie crusts, and put the soup into a double-bottomed tin saucepan. Set it on a pretty quick fire, but do not let it burn. Put it into a
pan, and let it stand in a cold place a day; then pour it into a round
soup-dish, and set the dish into a stewpan of boiling water on a stove,
and let it boil. Stir it now and then, till the soup is thick and ropy;
then it is enough. PORTER. If the fish be large, cut it in two: if small, they
need only be split open. The bones being taken out, put the fish into a
pan with a bit of butter, and some lemon juice. Pound lightly some cold beef, veal, or mutton. Pound all
fine with a few crumbs, and bind it with two or three yolks of eggs. POT POURRI. Put crust
in pattipans, and rather more than half fill them. Warm them together, but do not
put the sauce into the dish.--Another way. Slice some potatoes thin, dip
them in a fine batter, and fry them. Boil, peel, and mash some potatoes as fine as possible. Mix in some salt, pepper, and a good piece of butter. Make a paste, roll
it out thin like a large puff, and put in the potatoe. Skin some potatoes, cut them into slices, and season them. If the pudding is
required to be richer, add three ounces more of butter, another egg,
with sweetmeats and almonds. If the pudding is to be baked with meat,
boil the potatoes and mash them. Bake
them about half an hour, in an oven not quite so hot as for bread. The
rolls will eat well, toasted and buttered. Rub them
through a wire sieve on the dish they are to be sent up in, and do not
disturb them afterwards. The round grey or red produce the
most, affording about two ounces of starch to a pound of pulp. Then pour
off the water, and put a quart of fresh water to it; stir it up, let it
settle, and repeat this till the water is quite clear. Lay the powder on a sheet of paper in a
hair sieve to dry, either in the sun or before the fire, and it is ready
for use. The round
rough red are generally preferred, and are esteemed the most genuine. It is best to buy
them in the mould, as they come from the bed, and they should not be
wetted till they are cleaned for cooking. Parboil, then slice and broil them. Stew them
very gently, and be careful to prevent their breaking. Dry them well in a clean cloth, and fry
them in lard or dripping. Take them up and lay them to drain on a sieve, and
then send them to table with a very little salt sprinkled over.--To fry
cold potatoes, put a bit of clean dripping into a fryingpan. Mix
them with the potatoes, in such a proportion as is most approved. Baste them with some of
the dripping, and when they are browned on one side, turn and brown them
on the other. Put it into very small pots,
and cover them with clarified butter.--Another way. This eats as well as the former, but the colour is not so
fine. POTTED BIRDS. When baked and grown cold, cut
them into pieces proper for helping, pack them close into a large
potting-pan, and leave as little space as possible to receive the
butter. Take off the hard fat,
scrape off the gravy, and repeat it several times. When the fat is cold
and hard, put it into a saucepan with six bay leaves, six cloves, half a
pound of salt, and a quarter of a pound of whole pepper. After seasoning it, bake it with butter. Scale, clean, and season them well. POTTED LOBSTERS. When done, pour the whole on the bottom of a
sieve; and with a fork lay the pieces into potting pots, some of each
sort, with the seasoning about it. It then looks very
nicely, and eats well, especially if there is spawn. Mackarel, herrings,
and trout, are good potted in the same way. Clean, season, and bake them in a pan with spice, bay
leaves, and some butter. Pick, singe, and wash the birds nicely. Keep out the heads and the carcase bones, but take off the meat about
the neck. Put in a good deal of butter, and bake the whole gently. Lay in a few
bay leaves, put it close into a pan, cover it over with butter, and bake
it. Bake
them moderately, then take them out and drain them. POTTED VEAL. When done, cover it over with butter. Press it hard into the pots, and pour clarified
butter over it. POULTICES. Then let it boil, and add a bit
of lard, or a little sweet oil. POULTRY. The fire must be
very quick and clear, before any fowls are put down. Pigs and geese require a brisk fire, and quick turning. POULTRY YARD. Feed the hens well during the time of laying, and give them
oats occasionally. A turkey
and duck set thirty days, the hen only twenty. The pip in fowls is occasioned by drinking
dirty water, or taking filthy food. They are afterwards to be pent up,
and fed with ground malt mixed with water. They are also liable to a peculiar
disorder, which often proves fatal in a little time. POUNCE. It must be
well beaten for a full hour, adding a glass of wine, and some carraway
seeds. Shrimps are of the prawn kind, and may be
judged by the same rules. Pick fifty crawfish, or a hundred
prawns; pound the shells, and a small roll. Add also
the tails of the crawfish, or the prawns, with some flour and butter. The seasoning may be heightened, if approved. PRESERVES. Set it on a slow fire, stir
it till it boils, and season it with salt. Repeat this three times, and at last give the
walnuts a good scald, and let them remain in the syrup. If the butter is in the least degree rancid, this can
hardly fail to take place; and it cannot be doubted, that during the
decomposition of the salts, the glazing is acted upon. It is excellent for sandwiches,
or a cold dish. Sift
fine sugar over it, before it is sent to the table. PROVISIONS. This sort of bread is sweeter, of a more innocent taste, and far
easier of digestion, than bread baked the common way in ovens. It must be well baked, but
neither over nor under-done. The over feeding them also with a similar
view, is an injurious practice. Ducks and geese are of a coarse oily
nature, and only fit for very strong stomachs. The flesh of very old animals is unwholesome, being
hard, dry, sinewy, innutricious, and difficult to digest. The flesh of birds is lighter, drier, and easier of
digestion, than that of four-footed animals. Of all sea and river fish, those are the best which live in
rocky places. All fresh fish should be eaten hot, and
less in quantity than fresh meat. It is of the best quality however, five or six months after a cow has
calved. Similar effects arise from drinking, but generally with a
more rapid progress, from the extension and collapse of the vessels
being more sudden and violent. Roasting leaves it fuller of gravy, but it adds to the rigidity
of the fibres. The flesh of young animals is best roasted. It is a confined mode of cookery, and the meat
therefore is not at all purified of its grossness. Tie it in a cloth, and boil it an hour. Scald some prunes, take out the stones and break them. PRUNING. PUDDINGS. Such a mill as is used for grinding coffee, will grind them
extremely well. A bread pudding should be
loosely tied, and a batter pudding tight over. PUDDING CAKES. Fry these cakes in lard, of about the usual size of
a fritter. Then strain it, and add a quarter of a pint of
capillaire. Pour the remainder of the batter
over, and bake it in a slow oven. PUFFS. Repeat this six times in the winter,
and five in the summer. When finished, roll it out for
use as occasion requires. To a pound and a half of flour, allow a pound of
butter, and three quarters of an ounce of salt. When the flour is all mixed
in, mould the paste till it is quite smooth and free from lumps, and
then let it lie two hours before it be used. Do this twice, and tough it
no more than can be avoided. Work up the whole into a stiff
paste, with as little hot water as possible. PUITS D' AMOUR. Take off the skin, and pull the flesh off the bones of
a cold fowl, in large pieces. Dredge it with flour, and fry it of a nice
brown in butter. Cut off the legs, and the whole
back, of an underdone chicken. Cut off the neck end of
the chicken, broil the back and sidesmen in one piece, and the two legs
seasoned. Put the hash in the middle of the dish, with the back on it,
and the two legs at the end. Then warm in a spoonful or two of white gravy, and a little
cream, grated nutmeg, salt, and a little flour and butter, but do not
let it boil. PUNCH. PUNCH ROYAL. Take ten gallons of water, and
twelve pounds of lump sugar, and boil them. Then put it into a cask, strain the spirit
from the parings, and add as much more as will make it up five gallons. Put it into the cask with five quarts of Seville orange juice, and three
quarts of lemon juice. Stir it all together with a cleft stick, and
repeat the same once a day for three successive days; then stop it down
close, and in six weeks it will be fit to drink. Twice is sufficient, unless the colour is to be very dark. Q.
QUAILS. QUAKING PUDDING. Scald a quart of cream; when almost cold, put to it
four eggs well beaten, a spoonful and a half of flour, with nutmeg and
sugar. If left to be cold, chopped parsley should be sprinkled
over it. The neck and breast together are called a scoven. QUEEN CAKES. Mix eight ounces of
dried flour, the same of lump sugar, and the grated rind of a lemon. It was then basted all over with fresh
butter, and afterwards dredged thinly with flour. Lay the veal before the fire, and baste it with butter. When
sufficiently roasted, squeeze on the juice of a lemon, and serve it up. For roast Pig, chop up some sage, and sow it up in the belly of the pig. When a Hare is to be dressed, wash it well, and dry it in a
cloth. Sow up a pudding in the belly, truss the hare as if it were
running, and roast it. Put in some
mace, a bunch of sweet herbs, a little sage, spinage, marigold leaves
and flowers, white or green endive, borage, bugloss, parsley, and
sorrel. When no onion is put in, rub the
bottom of the dish with a clove or two of garlic. A Goose, before it is
boiled, is to be salted for a day or two. Pour melted butter over it. QUICK HEDGES. QUILLS. Shake it up well, when it is to be used. QUINCE. QUINCE JELLY. Squeeze out the
liquid part by degrees, by pressing them in a hair bag in a cider press. Then strain it, and put it into the cask when the wine is fermenting. QUINSEY. R.
RABBITS. Wild ones have the finest flavour, and are by far the best. If fricasseed, the same as for chickens. If
the claws are blunt and rugged, the ears dry and tough, and the haunch
thick, it is old. They are also subject to a sort
of scabby eruption, which is seldom removed. These should, however, be
directly separated from the rest of the stock. RADISHES. These should be thinned to a greater distance than
the common sort, as their roots grow as large as turnips, and should not
be left nearer than six inches. Boil eight eggs hard, then shell and cut them into
quarters. Simmer them over a gentle
fire, and when nearly done, add a little pepper, salt, and flour. Peel the truffles, cut them in slices, wash and
drain them well. Put egg between the edges of the paste, to make it adhere at
the sides. Fill the pie, put on the cover, and pinch it and the side
crust together. Knead and beat it quite smooth, cover it with small
bits of butter, and work it in. Heap the flour on a pie board, and make
a hole in the middle of it, and put in the butter and salt. When it ceases to hiss, stop it close. RAMAKINS. Pick out some fine ripe raspberries, weigh and boil
them. Then put the juice to
some cream, and sweeten it. In summer, use the fresh juice; in winter,
syrup of raspberries. When most of the juice is wasted, add the sugar, and
simmer it half an hour. Roll out some thin puff paste, and lay it in a
pattipan. Put it into a stone jar, with
a pound of sugar to every pint of juice, broken into large lumps. To every quart of well-picked raspberries put a quart of
water; bruise, and let them stand two days. To each bottle put a spoonful of brandy, or a glass of
wine. RATIFIA. Then filter through paper, and bottle it up for use. RATIFIA CAKES. Stir and beat it well together, and put in the
almonds. Drop the paste on paper or tins, and bake it in a slow oven. Try one of the cakes, and if it rises out of shape, the oven is too hot. Beat it with a whisk, and put it into glasses. RATIFIA DROPS. RATS. The oil is extremely dear, and therefore very sparingly used. RAZOR STRAPS. RED HERRINGS. RED INK. This sort of fish are in season in August; and to be good,
they should be quite firm. Sea mullets are preferred to the river ones,
and the red to the grey. To dress mullets, clean them, but leave the inside. Fold them in oiled
paper, and bake them gently in a small dish. REGIMEN. Eating too little is hurtful, as well as eating too much. The great points to be guarded against, respecting the
times of eating, are either eating too soon after a former meal, or
fasting too long. Hence also, too frequently, arise apoplexy, or paralytic affections,
especially in aged people. Weak
and aged persons may eat often, but then it should be very little at a
time. The diseases to which we are liable often require substances of
more active principles than what are found in common aliment, and hence
the need of medicine, in order to, produce sudden alterations. No other liquid
circulates so well, or mixes so immediately with our fluids. Rhenish and
Moselle wines are the most wholesome of any, where acidity is not
hurtful. Home made wines are prejudicial to all constitutions, being
very windy and heady. Similar effects are produced on food in the stomach, as well as out of
it. RENNET. RESENTMENT. RHEUMATISM. Issues are likewise very proper, especially in
chronic cases. RHUBARB. Let it stew
gently over a slow fire till tender, then put in two quarts of rich
soup, to which add two or three ounces of bread crumbs, and boil it
about fifteen minutes. Cut the stalks in lengths of four or five inches, and take
off the thin skin. Mix ten ounces of ground rice, three ounces of flour, and
eight ounces of pounded sugar. Put it immediately into the oven in the
same, and bake it forty minutes.--Another. Mix one pound of
rice flour, eight ounces of fine flour, and a pound of sugar pounded and
sifted. Beat it well with the eggs by degrees, for an hour, with a
wooden spoon. Drain,
and put it round the inner edge of the dish, to the height of two
inches. RICE FLUMMERY. RICE MILK. Then pour
it out, sweeten it, and put in currants and nutmeg. Add a little milk and water, or
milk only, and an onion, and simmer it over the fire till it swells. If for family use, swell the rice with a very little milk
over the fire. Put an egg into the
pudding to bind it, boil it well, and serve it up with sugar. Set it on a slow fire, stir it well,
and take it up as soon as it has boiled to a proper thickness. RICH GRAVY. If for a hare, or stewed
fish, anchovy should be added. RICH GRAVY SOUP. Take off the ox palate, shred small, some cock's
combs blanched, an ounce of morels cut in pieces, four large heads of
celery well washed, and cut small, with the heart of four or five
savoys, about as big as a turkey's egg, put in whole; cover it close,
and let it stew softly for an hour and a half. Skim it well, and tun it when cool, but
the cask must not be quite full. RICH PLUM PUDDING. Slices of candied orange, lemon,
and citron, may be added. RICKETS. The disease may often be cured by the
nurse, but seldom by the physician. RING WORM. ROASTING. Half an hour at least before the
roasting begins, prepare the fire, by putting on a few coals so as to be
sufficiently lighted by the time the fire is wanted. The meat must be well basted, to keep it moist. Half an hour before the meat is done,
prepare some gravy if necessary; and just before it is taken up, put it
nearer the fire to brown it. When
veal is quite small, the time must be reduced accordingly. For mutton
and lamb, minced sweet herbs, butter and claret; and for roast pig,
melted butter and cream. Wash the head very clean, take out the brains, and
dry it well with a cloth. Sew up the liver, wrap it up in a veal caul, and roast it. Serve it
up with brown gravy, and currant jelly. ROAST CHEESE. Being cleaned and trussed, put them down to a good fire. Singe them, dust them with flour, and baste them well with butter. Make
gravy of their necks and gizzards, or of beef. Serve
it up with gravy the same as for hare, and with currant jelly. Let it be rolled up very tight, well tied round, and
roasted gently. ROAST DUCK. ROAST EEL. ROAST FOWL. Put in a seasoning of shred onion and sage, pepper and salt. Fasten it
tight at the neck and rump, and then roast it. Send up a good gravy in the dish, with apple and gravy sauce. For a
green goose, gooseberry sauce. ROAST GRISKIN. Then put the
stuffing, a pretty large one, into the belly of the hare, and sew it up. The
ears being reckoned a dainty, should be nicely cleaned and singed. Whether baked
or roasted, serve it up with gravy and melted butter. ROAST LAMB. ROAST LARKS. Put a dozen larks on a skewer, and tie both ends of the
skewer to the spit. Dredge and baste them, and let them roast ten
minutes. ROAST LOBSTER. These require to be well roasted, before a quick
clear fire. Baste the joint as soon as it is laid down, and sprinkle on a little
salt. Or roast it with the bones in, without the forcemeat. ROAST ONIONS. Strain it, and put a little of it into the dish. Guinea and pea fowls eat much like pheasants, and are to
be dressed in the same way. ROAST PIG. Take it out, lay it on a table, and pull off the hair as quickly
as possible: if any part does not come off, put it in again. Take it up
when done, and without drawing the spit, cut it down the back and belly,
lay it into the dish, mince the sage and bread very fine, and mix them
with a large quantity of good melted butter that has very little flour. When you
find the skin is tight and crisp, and the eyes are dropped, put two
plates into the dripping pan, to save what gravy comes from him: put a
quarter of a pound of butter into a clean coarse cloth, and rub all over
him, till the flour is clean taken off; then take it up into your dish,
take the sage, &c. out of the belly, and chop it small; cut off the
head, open it, and take out the brains, which chop, and put the sage and
brains into half a pint of good gravy, with a piece of butter rolled in
flour; then cut your pig down the back, and lay him flat in the dish:
cut off the two ears, and lay one upon each shoulder; take off the under
jaw, cut it in two, and lay one on each side; put the head between the
shoulders, pour the gravy out of the plates into your sauce, and then
into the dish. ROAST PIKE. Roast it in
the same manner as a pig, and serve it up the same. Then
paper it round, and lay it down to roast. ROAST QUAILS. Let it lie in salt for two days, then wash it, and
soak it an hour in a quart of claret, and a pint of elder vinegar. Add to it
mushrooms and oysters, and serve it up hot. ROAST SIRLOIN. ROAST SNIPES. Use gravy sauce, or plain butter, with mushroom ketchup. ROAST TURKEY. A little strip of paper should be put
on the bone, to prevent its being scorched while the other parts are
roasting. ROAST VEAL. Add grated bread, lemon peel, pepper, salt,
nutmeg, and an egg. Mix all well together, and put the stuffing safely
into the veal. If a large haunch, it will take full three hours to do it. The neck and shoulder are
dressed the same way; and as to the time, it depends entirely on the
weight, and the goodness of your fire: if you allow a quarter of an hour
to each pound, and the fire be tolerably kept up, you cannot well err. Baste them with butter, and cover them with bread
crumbs while roasting. ROAST WILD DUCK. Whether for woodcocks or snipes, put a toast of fine
bread under the birds while at the fire; and as they are not to be drawn
before they are spitted, let the tail drop on the toast while roasting,
and baste them with butter. When done, lay the birds on the toast in a
dish, and send it warm to the table. A woodcock takes twenty minutes
roasting, and a snipe fifteen. ROLLS. Mix in two
pounds of flour, let it rise an hour, and knead it well. Flour the meat, and put it in
likewise. Serve it in the gravy,
and with jelly sauce. Then roll the meat up very tight, place it at
a good distance from the fire, and roast it slowly. ROSE WATER. Bottle the
water, and cork it up in two or three days. Cut out the bone first, then skewer and tie up the beef
to make it quite round. When dressed it should be carefully skimmed as soon as it boils,
and afterwards kept boiling very gently. ROUT CAKES. ROYAL CAKES. Add a little
orange-flower water, and a few almonds pounded fine. Half an hour
will bake them in a moderate oven. ROYAL PUNCH. Cover up the pan, and let
them stand four days. Take ten gallons of water, and twelve pounds of
lump sugar, and boil them. Then put it into a cask, strain the spirit from the parings of the
oranges and lemons, and add as much more to it as will make it up five
gallons. Put it into the cask with five quarts of Seville orange juice
and three quarts of lemon juice. Stir it all together with a cleft
stick, and repeat the same once a day for three successive days: then
stop it down close, and in six weeks it will be fit to drink. RUFFS AND REEVES. Truffles and morels may be added, or artichoke bottoms. RUMP SOUP. Thicken the broth with butter rolled in
flour, and season it with mushroom ketchup, pepper and salt. Lay the
steaks and onion on a dish, and pour the gravy over them through a
sieve. RUSKS. When baked and cold, slice them the thickness of
rusks, and put them into the oven to brown a little. RUST. S.
SACK CREAM. Then serve it in glasses, with long pieces of dry
toast. SACK DUMPLINS. Melted butter for sauce,
with white wine and sugar. SACK MEAD. Put it into a cask, and to thirteen gallons of the liquor
add a quart of brandy. SACKS OF CORN. The rump
should be split, and skewered back on each side. Being broad, it requires a high and strong fire. It will take an hour and a half in a quick
oven. SAGE is raised from seed, or from slips. Mix it with the rennet in the milk, more or less, according as
the taste and colour may be preferred. Press it eight or ten hours, salt and turn it every day. SAGO. Then pass it through a tammis or fine sieve, and add it to the salad. SALADS. 1. Take spinage, parsley,
sorrel, lettuce, and a few onions. 2. Then season
them with oil, vinegar, and salt. 3. 4. Take spinage, lettuce, tarragon, and parsley, with some leaves of
balm. Or
lettuce, spinage, onions, pennyroyal, balm, and sorrel. 5. 6. 7. 8. 9. SALMAGUNDY. SALMON. If fresh and good, the flesh will be of a fine red, the gills
particularly; the scales very bright, and the whole fish stiff. Those with small heads, and
thick in the neck, are best. Either of these
is a fine dish for a first course. SALOOP. Stir it all together, and boil it a few minutes. SALT. In
feeding of cattle, it is also found to be highly beneficial. There they lick the ground on which the salt lies, or which
is strongly impregnated by it. Sprinkle it, and let it drain a day. Put it into a pot of boiling water, and boil it as another piece
of salt meat of the same size, and it will be as salt as if it had been
in pickle four or five days. SALT COD. SALT FISH. Backlio, old ling, and tusk, are reckoned the best salt fish. Stew it gently till tender, thicken the sauce with two or three
yolks of eggs, and serve it up. SALT PORK. Tie paper over it, and set it in a cool place. Then
cut the second in the same manner, and so on to the bottom of the tub or
jar. SANDWICHES. SAVOURY BEEF. Clarify the fat when cold, and it will do for frying. SAVOURY JELLY. SAVOURY PIES. SAVOURY RICE. SAVOY BISCUITS. Sift some sugar over them, and bake them in a very hot oven. They must
however be carefully watched, for they are soon done, and a few seconds
over the proper time will scorch and spoil them. Break the eggs, putting the yolks into one basin, and the
whites into another. Then put the batter into a tin well buttered, and bake it an hour and a
half. If
that does not give it a fine colour, add a little more. Turn it into the
sauce tureen, and put in some salt and half a lemon. An anchovy or two boned and chopped, some parsley
and onion chopped, adding pepper, oil, vinegar, mustard, and walnut or
mushroom ketchup. Mix them with butter, boil
them up, and pour the sauce over the fowls. It must be understood that this is not adapted to
green geese or ducklings. Cover it up, and let it simmer gently for half an hour. Take the bones of cold roast or boiled veal, dredge them well with
flour, and put them into a stewpan. Mix it by degrees with some good melted butter, and send
it up in a sauce boat. Fry them brown, but do not let them burn. Skim off the fat, add a tea-spoonful of made mustard, a
spoonful of vinegar, and the juice of half a lemon. Then add as much boiling water as will reduce it to the consistence of
cream, and a table-spoonful of ketchup or walnut pickle. In
general they are not stuffed as tame fowl, but may be done so if
approved. Rub the
mixture into the meat, and let it lie in pickle for six days. Tie up the ends, and hang
it to smoke as you would hams, but first wrap it in a fold or two of old
muslin. It must be high dried. Some choose to boil it, but others eat it
without boiling. SCALDS. SCALD HEAD. SCALDING FRUIT. SCALDING PUDDING. Stir it all the time to prevent
its burning, but do not let it boil. Then put in, six eggs, a little
sugar, and some nutmeg. SCALLOPED OYSTERS. In
the same manner do shrimps, muscles, or cockles. SCALLOPED POTATOES. SCALLOPED VEAL. Put it into scallop shells,
and fill them up with grated bread; over which put a little butter, and
brown them before the fire. Put in a large fowl, and boil it till the broth is
good. Take it up, and stir in a little salt and
butter, with or without pepper. Fry
of a beautiful yellow brown, and serve with good gravy in the dish. Split the head in two, take
out the brains, and put it into a kettle with plenty of water. Dry some fuller's-earth, so that it crumbles into a
powder; then moisten it with the clear juice of lemons, and add a small
quantity of pure pearl-ash. SCROPHULA. But in the progress of the
disorder, medical advice will be necessary. SCURVY. Take the ointment from the water, and rub it on the parts
affected. SEA SICKNESS. SEA WATER. SHAVING SOAP. SEASONING. Mix a quarter of a peck of flour with half a pound of sugar,
a quarter of an ounce of allspice, and a little ginger. It is best baked in two cakes; if you make
it in two, put currants in one, and carraway seeds in the other.--Seed
cake the nun's way. If you
please, you may add two or three grains of ambergris. Bruise a spoonful of coriander seeds, and half a spoonful of
carraway. SEEDS. SHADS. Then warm some cream over the fire, but do not let it boil. Put it into a teapot and pour it into the juice, holding the teapot up
very high, that it may froth and curdle the better. SHALOT. SHANK JELLY. The jelly may be cleared with whites of eggs, and running it through a
jelly bag. SHERBET. N. B. Mix them well,
and then gradually add half a pint of small beer.--Another. SHOES. Set them to dry at a distance from the
fire, and they will afterwards take a fine polish. SHORT BISCUITS. SHORT CAKES. When mixed, put currants into one half,
and carraways into the rest. Mix it with a pound of flour well dried, and rub into it
three ounces of butter, so fine as not to be seen. Mix
with a pound of fine flour dried, an ounce of sugar pounded and sifted. To a
pound of flour allow six ounces of butter, and a little salt. Mould it quite smooth with the hand, and roll it out for use. Rub a quarter of a pound of butter into a pound of flour,
mixed with water and two eggs. Work it up to a good stiffness, and roll
it out. Take it up and glaze
it, or it may be glazed only, and not braised. Lay some oysters over it, and roll
the meat up tight and tie it. If the shoulder is to be
roasted, serve it up with onion sauce. Cut off the knuckle for a stew or gravy, and roast the
other part with stuffing. The neck and shoulder are roasted the same as the
haunch, and served with the same sauce. SHREWSBURY CAKES. Add a little rose water
to three eggs well beaten, and mix with the flour; then pour into it as
much melted butter as will make it a good thickness to roll out. Pick a quart of shrimps; if they be very salt, season them
only with mace and a clove or two. The pie will not take long in baking, and the paste must be light
and thin. SHRUB. SICK ROOMS. SILK DYES. SILK STOCKINGS. SILVERING. Either of them must be made in an iron ladle, over a clear fire, and be
frequently stirred. SILVERING OF IVORY. Take it out of the water, wipe it dry, and rub it with a piece of
leather. SILVERING ON SILK. SINAPISMS. SIPPETS. SIMPLE WATERS. SKATE. In the purchase of this article, observe that it be very white
and thick. SKATE SOUP. Stir it by the side of
the fire, but not on it. SKIRRETS. There is still another mode,
held to be infallible. Put it into an earthen pan, and turn and rub it daily for a week. Keep it
boiling, and skim it very clean. Oyster, shrimp, or anchovy sauce, should be served with it. Slices of ham or bacon
should not be more than half a quarter of an inch thick, and will eat
much more mellow if soaked in hot water for a quarter of an hour, and
then dried in a cloth, before they are toasted. When washed, wipe the salmon quite dry. SLIGHT WOUNDS. SLUGS. SMALL COAL. SMALL POX. The same regimen must
be observed as in the former instance, during the progress of the
disease, and then, but little medicine will be required. SMALL RICE PUDDINGS. Add grated lemon, and a little cinnamon. SMELL OF PAINT. SMELTS. This delicate fish is caught in the Thames, and some other large
rivers. Dry them in a
cloth, lightly flour them, and shake it off. SMOKED HERRINGS. SMOKY CHIMNIES. Smoky chimnies in a new house, are such, frequently, for want of air. When the fire-place is finished, this door-way is to be closed
by a few bricks laid without mortar, or a tile or piece of stone
confined in its place by means of a rebate made for that purpose in the
brick-work. SNAILS. SNIPES. Butter only should be eaten
with them, as gravy takes off from the fine flavour. SNIPES IN RAGOUT. SNIPES IN SURTOUT. SNOW BALLS. Swell some rice in milk, and strain it off. Add to each a bit of lemon peel, a clove, or cinnamon, and boil them
well. SNOW CREAM. SOLES. Set it on the side of the fire, take off the scum as it rises, and
let it boil gently about five minutes, or longer if it be very large. Slices of lemon
for garnish are universally approved, either with fried or boiled fish. Egg them over, strew on fine
bread crumbs, and fry them. Take the bones of
the fish, boil them up with water, and put in some anchovy and sweet
herbs, such as thyme and parsley, and add a little pepper, cloves and
mace. Split some soles from the bone, and cut the fins close. SOLID SYLLABUBS. Mix a quart of thick raw cream, one pound of refined
sugar, a pint and a half of fine raisin wine, in a deep pan; and add
the grated peel and the juice of three lemons. SORE EYES. Shred fine an ounce of camphor,
and mix the ingredients well together. Set
it over a slow fire for a quarter of an hour, pass the sorrel with the
back of a wooden spoon through a hair sieve, season it with pepper and
salt, and a dust of powdered sugar. Make it hot, and serve it up under
lamb, veal, or sweetbreads. Cayenne, nutmeg, and lemon juice, are
sometimes added. Skim
it very clean, and serve it up with the fowl in the soup. SOUPS. SOUP WITH CUCUMBERS. SOUP A L' EAU. SOUP GRAVY. When done, strain the gravy through a hair
sieve into an earthen pot, and let it stand till cold. Take off the fat,
and pour the gravy clear from the sediment at the bottom. SOUP MAIGRE. Flour and fry a quart of green peas, four
sliced onions, the coarse stalks of celery, a carrot, a turnip, and a
parsnip. SOUP WITH ONIONS. Simmer these all together for a quarter of an hour, then rub them
through a tammis, season it with salt, give it a boil, and serve it up
with a small tea-cupful of cream stirred into it, and the slices of
crust cut off the rolls laid on the top.--Another way. If the cellar is
bad, there should not be more than six weeks between brewing and
brewing. Either of these will correct the acidity,
and make it brisk and sparkling. SOUR KROUT. SOUR SAUCE FOR FISH. Strain it, and let it cool. Draw and divide the fish down the back, and then into
pieces. When the tripe is to be dressed, dip it into a batter of eggs and flour,
and fry it of a good brown. SOY. To every quart of
liquor put a pound of anchovies, and two cloves of shalot. Boil it
enough to make the scum rise, and clear it well. When used for fish, put some of the soy to the usual
anchovies and butter, or to plain butter. Cut them three inches long, leaving out any that are
hollow and green. SPANISH FLUMMERY. Scald a quart of cream, with a little cinnamon or
mace. Sweeten
it to the taste, and pour it into cups or shapes. SPANISH PUFFS. Skim off the
fat, pass the sauce through a tammis, season it with pepper and salt,
and use it with any thing as approved. SPARROW. In Kent, they use a species of trap, which
is very effectual in taking them. SPASMS. SPICES. SPIDERS. It is an insect which
has no wings, and the female is oviparous. SPINACH. Set the pan on the fire, and
shake it well. Break the eggs into cups, and put them
into a stewpan of boiling water. When done, take them out with a slice,
and lay them on the spinach. Half an hour, or a
little better, will bake it. The suet must be quite fresh, and not shred too
fine. SPIRITS. SPIRITS OF CLARY. SPIRITS OF LAVENDER. SPIRITS OF SAFFRON. Put it into an alembic with three gallons of water, draw it off
gently so long as the saffron tastes, and sweeten it with white sugar
candy. SPITS. Wipe them dry, smear them over with egg, and strew on both
sides chopped parsley, pepper and salt; a very little sage, and a bit of
mace pounded fine and mixed with the seasoning. SPLINTERS. Weigh ten eggs, add their weight in very fine sugar, and of
flour the weight of six eggs. Dry a pound
of flour, and a pound and a quarter of sugar. Bake the cake in a buttered pan, in a quick oven. Boiling the milk, if it be only a little, fixes it, and entirely alters
its qualities. Sugar is very commonly put into this pap, but it is much better
without it. The longer it boils the more it will jelly; but
moderation must be observed in this respect, for if it be very long
boiled and becomes very thick, it will be flat and heavy. Set it on the fire till it is ready to
boil, then take it off, pour it into a basin, and let it cool. Stew it gently in the same
water till it is quite clear. Stew it gently till the rice is sufficiently tender to pulp it
through a sieve, and then mix the pulp into the milk that the rice was
stewed in. When done, pour it into a basin to cool.--Rice Milk. Add a little at a time some warm milk, till it
is sufficiently done, and of a proper thickness. For Milk and Water, put one third of new milk to two thirds
of spring water. SPRAINS. SPRATS. Salt them well, and let the salt drain from them. In twenty-four hours wipe them dry, but do not wash them. Sprinkle it amongst three quarts of
the fish, and pack them in two stone jars. Beat all well together, line the inside of a pie
dish with good puff paste, put in the pudding, and bake it half an hour. SPRING SOUP. Shake them over the fire a few minutes, add warm water in
proportion to the vegetables, and stew them till they are well done. SPROUTS. Then put them into boiling
water, with some salt thrown in, and sprinkle a little more upon the
sprouts. When cool, add a pint of yeast, stir it well for two or three days, and
put it into stone bottles. STAINS BY ACIDS. STAINS IN MAHOGANY. It must be watched, and not suffered to remain too long, or it will
leave a white mark. STAINING OF BONE. Either bone, ivory, or wood, may be coloured in
this manner. STAINING OF PARCHMENT. STAINING OF WOOD. When taken off the fire, the wood may
remain in the liquor all night. Thicken this over
the fire, and put in the stalks to stew gently for a few minutes, to
give them a flavour. If the butter oils, it is a sign that the sauce is
too thick. In winter time, the
heat of a stove must be employed to effect the drying. STEAKS FRIED. Add some sweet herbs cut very fine, two onions sliced, the yolks
of three or four hard eggs minced, and two spoonfuls of capers. Have some gravy ready to put into it
through a funnel, when it is to be served up. Make a paste of suet or dripping and flour, roll it out,
and line a basin with it. Then roll them up, and
skewer them tight. STEAM. The great quantity of hot water
required in a scullery should be perpetually kept up by a supply of
steam. STEEL. STEEL STOVES. Add some salt, and the
remainder of the broth to the beef, and stew all together till
sufficiently done. Take off the outward skin, and wash and scald them. If the gravy is not sufficiently seasoned, add a little salt and
cayenne. Shake it, and
let the gravy boil a few minutes. When the fish is near done, take out the onion and
faggot, beat up the yolks of four or five eggs, take up the fish
carefully, and put it into the dish you serve it in; pour off the sauce,
then strain it into a stewpan, and put in your eggs; keep it stirring
till it is as fine as cream, then pour it over the dish. Half boil, scrape them nicely, and slice them into a
stewpan. Wash six heads, and strip off the outer leaves. Slice them thick, or halve and divide them into two
lengths. Flour and fry them in butter, then stew
them in good broth or gravy, and skim off the fat. Simmer them a
quarter of an hour, skim it clean, and add nearly a quart of green peas. Whether for young or old peas, the
gravy must be strong. A little salt should be added before serving up the stew. Take off the legs and shoulders, cut out the backbone, cut
into pieces the meat which comes off the sides, and put all into a
stewpan. Stew it gently for an hour, close covered, and put to
it a quart of gravy. Then add a little
salt and cayenne, and put in the hare again. Pick the meat out of the shell, put it into a dish that
has a lamp, and rub it down with a bit of butter. Give it one boil,
and serve up the dish with sippets of bread. A little shalot or ketchup, or both, may be added
at pleasure. Then put them into a small stewpan, with a
little weak gravy, pepper and salt. Put it into a stewpan that will cover close, with three quarts
of water; simmer it after it has first boiled up, and been well skimmed. Skim it often, and when the meat is tender, take it out. Celery is a great addition, and should always be
served. Soak an ox cheek
three hours, and clean it with plenty of water. Take off the cake of fat, and warm the head in pieces in the soup. Serve
with any sort of vegetables. Simmer them very gently,
put in some cream, a little flour and butter, and serve them up with
sippets. Add a little broth, and stew gently till the pigeons are
tender; then put among them two or three spoonfuls of cream, and a piece
of butter and flour for thickening. When
skimmed, put in the pippins, and stew them quite clear. Grate some lemon
over, be careful not to break them, and serve them up in the syrup. Cut some steaks from the best end of a loin or neck
of pork. Take off the skin, and nearly all the fat, and fry them of a
nice brown. Put the steaks into a stewpan, with good gravy enough to
make a proper sauce to them, adding pepper and salt. A little shalot, or ketchup, or both may be added. Simmer them gently
till they are well done and be careful not to let them break. Put it into a saucepan with pepper, salt, and butter, but
no water except what hangs about the cabbage. Shred the cabbage, and wash it. Put it into
a saucepan with pepper, salt, some slices of onion; and a little plain
gravy. Mix
these well, and boil it till the liquor is wasted. Then put it into the
dish, and lay fried sausages upon it. Simmer for
half an hour, and serve in a deep dish. Thicken the gravy
with flour and butter, heat it with the above, and pour it over the
beef. This takes off the strong flavour, and makes it much more
agreeable. Take them out, thicken
the liquor with butter and flour, boil it gently, strain it over the
fish, and serve it with oyster, cockle, or shrimp sauce. The same thickening may be added, as
for spinach and sorrel. Let it stew about
a quarter of an hour, stirring it frequently. Take spinach and sorrel, in the proportion
of three fourths of spinach to one of sorrel. Pick and wash these very
nicely; cut them a little, and put them into a stewpan, with two or
three spoonfuls of water. Then leave it to stew at a distance over
the fire for an hour or more, stirring it every now and then. Serve
with truffles, morels, and mushrooms. Cut off the neck end of a breast of veal, and stew it for
gravy. If preferred, the veal may be stewed in broth, or weak
gravy. Pick and wash a quantity of water cresses, and
boil them for a few minutes. Add a thickening of butter rolled in
flour, if necessary. The night's cream is put into the morning's milk, with the
rennet. STINGS. The sting being barbed, it is
always left in the wound. STOCK. If for brown, put in some soup
colouring, and boil it a few minutes. Put it into water, and let it remain there two days,
shifting the water often; then take it out, and clean the skin and inner
part with a hard brush, and hang it up for one night in the air. STORING. STRAMONIUM. 1. 2. Young plants, not strong enough to flower. 3. When the fruit is nearly all gathered examine them again, and cut off
the runners; but if you want to make a fresh plantation, leave some of
the two first, and cut off all the rest. Mash four quarts of
raspberries, and mix with it. Shake the
dish gently, that the sugar may touch the under side of the fruit. Simmer the fruit in this, until sufficiently jellied. Fill up
the bottle with madeira, or fine sherry. Add a little sugar, and for a change a bitter almond. Take
this at bed-time, but not too warm. Dutch flummery, jellies, or
blamange, if not too rich, are also very strengthening. Boil it to a pint, and strain
it off. STRONG GRAVY. It will now be formed into
a rich strong gravy, easily converted into cullis, or thickened gravy. STUCCO. Wash the walls over three or four times,
according as it may be necessary. STUFFINGS. It is often
employed in making of patties, for stuffing of veal, game, and poultry. Of fish,
shrimps, prawns, crabs, oysters, lobsters, and anchovies. STUFFING FOR GOOSE. Chop very fine one or two onions, and a little green
sage. STUFFING FOR HARE. Put the stuffing
into the hare, and sow it up. STUFFING FOR PIG. Mix these
together with an egg, some pepper and salt, and a piece of butter. Fill
the belly of the pig with the stuffing, and sow it up. STUFFING FOR PIKE. STUFFING FOR POULTRY. STUFFING FOR VEAL. STURGEON. STURTIUMS. SUBSTITUTE FOR CREAM. SUBSTITUTE FOR GRAVY. SUCCORY. Stew it with
some broth, a little butter, and some cullis, if any at hand. If not,
brown a little flour to thicken the sauce. SUCKERS. The season for taking up or transplanting suckers of trees and
shrubs, is almost any time, in open weather, from October till March,
being careful to dig them up from the mother-plant with as much and many
root-fibres as possible, and trimming them ready for planting, by
shortening the long straggling fibres, and cutting off any thick-nobbed
part of the old root that may adhere to the bottom, leaving only the
fibres arising from the young wood; though it is probable some will
appear with hardly any fibres; but as the bottom part, having been under
ground, and contiguous to the root of the main plant, is naturally
disposed to send forth fibres for rooting; preparatory to planting them
out, the stems of the shrub and tree-suckers should likewise be trimmed
occasionally, by cutting off all lower laterals; and any having long,
slender, and weak tops, or such as are intended to assume a more
dwarfish or bushy growth, may be shortened at top in proportion, to form
about half a foot to one or two feet in length, according to their
nature or strength; and others that are more strong, or that are
designed to run up with taller stems, may have their tops left entire,
or shortened but little: when thus taken up and trimmed, they should be
planted out in rows in the nursery; the weak suckers separately in close
rows; and also the shortened and stronger plants, each separately in
wider rows; so that the rows may be from one to two feet asunder, in
proportion to the size and strength of the suckers: and after being thus
planted out, they should have the common nursery-culture of cleaning
from weeds in summer, and digging the ground between the rows in winter,
&c. and in from one to two or three years they will be of a proper size
for planting out where they are to remain: and some kinds of trees,
large shrubs, &c. produce suckers strong enough in one season to be fit
for planting where they are to remain; as well as some sorts of roses,
and numerous other flowering shrubs; also some plants of the strong
shooting gooseberries, currants, raspberries, and others of similar
kinds. SUCKING PIG. Take off the head while at the fire, take out the brains and
chop them, mix them with the gravy that comes from the pig, and add a
little melted butter. SUET. Mix it well with a pound and a
quarter of flour, two eggs, a sufficient quantity of milk to make it,
and a little salt. Drop the batter into boiling water, or boil the
dumplins in a cloth. Make the
paste into dumplins, roll them in a little flour, and put them into
boiling water. It eats well the next day,
cut in slices and broiled. To a pound of beef suet chopped very fine, add
six large spoonfuls of flour, a tea-spoonful of grated ginger, and a
tea-spoonful of salt. SUFFOCATION. SUFFOLK CHEESE. SUFFOLK DUMPLINS. Make a very light dough with yeast, as for bread; add
a little salt, and use milk instead of water. SUGARS. SUGAR CAKES. To a pound of flour put two ounces of loaf sugar rolled and
sifted, and rub in half a pound of butter. Mould it with
the hand till it is quite smooth, and roll it out for use. When cool, put in a toast spread with yeast. SUPPERS. SUSAN PUDDING. Then peel them, and beat up half
a pound of them very smooth in a marble mortar. Take them in small quantities, that the
process may be speedily finished, and thus their flavour will be
preserved. Knotted marjoram, from the beginning of July to the end of
the month. Winter savoury, the latter end of July, and throughout
August. Thyme, lemon thyme, and orange thyme, during June and July. Mint, the latter end of June, and throughout July. Sage, August and
September. Tarragon, June, July, and August. Chervil, May, June, and
July. Burnet, June, July, and August. Parsley, May, June, and July. Fennel, the same. Elder flowers, and orange flowers, May, June, and
July. Lay them on a
custard dish, pour a custard over them, and serve them up cold. Put some currant jelly into a stewpan, and when melted,
pour it into a sauce boat. Add a little salt, white pepper, and mace. Cut them about the size of a walnut, wash and dry
them, then fry them of a fine brown. Strain, and thicken with butter
and a little flour. When the fruit begins to
simmer, remove the pan from the fire, pour off the water, and if not
green, put fresh leaves when cold, and repeat the same. Take them out
carefully with a slice, peel and do them as directed for the different
kinds of preserves. If the sugar
be clarified, it will make the jam the better. Put it into small pots,
which art the best for preserving sweetmeats. SWOONS. SYLLABUB. It is best at three or four days old, and will
keep good nine or ten days. The
writing before invisible, will now turn yellow. SYRUP OF CREAM. SYRUP OF DIACODIUM. Then
squeeze the fruit, and add to the juice twice its weight in sugar. Set
it over a slow fire, skim it clean, and keep it simmering till the sugar
is all dissolved. Then put in three ounces of hops, boil
the whole for three quarters of an hour, and let it work as usual. TAN GLOVES. TANSEY. Mix these, and four ounces of fine powdered sugar with the bread. Set
it over the fire till it thickens, stirring it all the time, but do not
let it boil. When done, cool it in a basin, then pour it into a dish
well buttered, and bake it half an hour. TAPIOCA JELLY. Then add lemon juice, wine, and sugar. TAPIOCA PUDDING. TAR WATER. As it
is both healing and diuretic, it is very good for the gravel. Precisely
to measure its strength by a scrupulous exactness, is by no means
necessary. TARTS. TEA. TEA CAKES. Rub four ounces of butter into eight ounces of flour, mix
with it eight ounces of currants, and six of fine Lisbon sugar. Add two
yolks and one white of eggs, and a spoonful of brandy. Roll the paste
about the thickness of a biscuit, and cut it out with a wine glass into
little cakes. TEATS. When the teats of these animals are
affected during the summer months, they often become ulcerated, and by
the teazing of the flies, the cattle are rendered difficult to be
milked; they also become a very great nuisance at the periods of
milking, as the discharges from them are apt, without much attention, to
pass between the fingers of the operator into the milk-pail, and spoil
the milk. TENCH. The season for this delicate fish is July, August,
and September. They are also very fine
stewed, or fricasseed, as follows. Add some salt, and strain it off. Tench broth is very nutricious,
and light of digestion. Beat up an egg, and add to it a tea spoonful of flour. If too thick, it may be
diluted with a spoonful or too of warm broth or water. THRUSH. THYME. Shake it up occasionally and after a fortnight pour off
the clear liquor. Shake it up occasionally, and then pour
off the clear liquor. TOAST AND WATER. TOASTED CHEESE. TOMATOES. Set them in the oven till they are soft,
and serve them up, without any other sauce. TONGUES. It will take four hours to do it well, and
for the first two hours it should only simmer. TOOTH ACH. Work up the
butter and water well together with the hand, and mix it in the flour by
degrees. When the flour is all mixed in, mould the paste till it is
quite smooth and free from lumps, and let it lie two hours before it be
used. TOURTES OF FISH. Lay butter all over the top crust, and bake it an hour and a
half. Truffles and morels
may also be put in, as in the meat tourtes. TOURTES OF MEAT. Cut the palest Seville oranges in quarters, take
out the pulp, and put it in a bason, picking out the seeds and skins. It must be
stirred all the time very gently, and put into glasses when cold. When the tints are got in, place the picture against
the window, on a pane of glass framed for the purpose, and begin to
strengthen the shadows with Indian ink, or with colours, according as
the effect requires; laying the colours sometimes on both sides of the
paper, to give greater force and depth of colour. Be
cautious with the varnish, as it is apt to spread. The great point to be
attained is, a happy coincidence between the subject and the effect
produced. Set it on the fire, and keep it stirring till it
thickens. TRAPS. The same rule should be applied
to infants at the breast, as well as after they are weaned. Food for
infants should be very simple, and easy of digestion. When the tea is
of a proper strength, the herb should be taken out, or it will become
nauseous by long infusion. A
little butter, salt, and bread, may be added. Strain it, and add butter, salt, and
bread. Add a quarter of an ounce of cream of tartar, and
strain off the liquor. TREES. The bushes which were treated in this
manner remained free from caterpillars, while those which were
neglected, or intentionally passed by, in the same compartment, were
wholly destroyed by the depredations of the insects. The bushes are to be first pruned, and dung used where
necessary. Serve it in a tureen, with melted
butter for sauce. Or fry it in small pieces, dipped in batter. Or cut
the thin part into bits, and stew them in gravy. Thicken the stew with
butter and flour, and add a little ketchup. TROUGHS. TROUT. Put the trout into a dish, and pour
this sauce over them. When the fish is
done, take out the bread, bruise it, and then thicken the sauce. Add a
little flour and butter, and let it boil up. Lay the trout on a dish,
and pour the thickened sauce over it. When dressed,
serve them in a plate as an entremet. Truffles are also used dried, but their flavour is then much
diminished. Peel the truffles, cut them in slices, wash and drain
them well. Roll it very thin, and cut it with the top of a
glass. TURBOT. TURKEYS. When young they are very tender, and require great attention. They must
be carefully watched, or they will soon perish. Their drink milk
and water, but must not be left to turn sour. They usually begin to lay in March,
and set in April. The flesh will be beautifully white and fine
flavoured. If fresh and sweet, the eyes are full and bright,
and the feet moist and supple. If stale, the eyes will be sunk, and the
feet stiff and dry. Fill the patties, and bake them. Break the bones, and beat the turkey flat on the breast. When baked, put a clove of garlic or shalot into the whole in
the middle of the crust, and let it stand till cold. Add a little white gravy, and a
tea-spoonful of lemon pickle. Shake them
over the fire, but do not let them boil. Beat it well,
put in a bit of butter, and a spoonful of cream. TURKISH YOGURT. TURNIPS. TURNIP FLY. Stir
it well each time, that the seed may be duly impregnated with the
sulphur. Shake them as before, and add
a little more white gravy. Strain it, and set it
by till the next day. TURNIP TOPS. They make very nice sweet greens, and are esteemed great
purifiers of the blood and juices. TURNPIKES. Mix together a quarter of a pound each of flour, butter,
currants, and lump sugar powdered. Roll the paste out thin, and cut it into shapes with a wine
glass. TURTLE FINS. When the turtle is
emptied, throw the heart, liver, kidneys, and lights, into a large tub
of water. Scrape the fat from the back shell by
skimming it, and put it aside. Put all these pieces on a dish, and set it by till the broth is ready. Mix it well, and strain it through a hair sieve into the
soup. When the turtle is dished, squeeze two
lemons into each tureen. TUSK. TWOPENNY. VARNISH FOR BOOTS. VARNISH FOR BRASS. VARNISH FOR DRAWINGS. Mix together two ounces of spirits of turpentine,
and one ounce of Canada balsam. VARNISH FOR FANS. VARNISH FOR FIGURES. Fuse in a crucible half an ounce of tin, with the
same quantity of bismuth. VARNISH FOR FURNITURE. VARNISH FOR HATS. VARNISH FOR PAINTINGS. VARNISH FOR PALING. VARNISH FOR SILKS. When cool, it is ready for
use. VARNISH FOR STRAW HATS. VARNISH FOR TINWARE. VARNISH FOR WOOD. When both are in a liquid state,
pour in three gallons of train oil. VEAL. The flesh of a bull calf is the firmest, but not so white. The
kidney turns first in the loin, and the suet will not then be firm. Cover it
close, boil it up once, and skim it carefully. Take the best end of a loin of veal, joint it, and cut
a little of the suet from the kidney. Then put in water enough to cover it, and lay on it about an ounce
of butter: tie it over with a double paper, and bake it about an hour. Cut long thin collops, beat them well, and lay on them a
bit of thin bacon of the same size. Roll them up tight, about
the size of two fingers, but not more than two or three inches long. If white, add lemon peel and mace,
and a little cream. When the
meat is done, lay it on a dish before the fire. VEAL GRAVY. Make it as for cullis; but leave out the spices, herbs, and
flour. Take off the under bone of a neck of veal, and leave only a
part of the long bones on. Trim it neatly, lard and roast it gently with
a veal caul over it. Roll them tight, about the
size of two fingers, but not more than two or three inches long. Fill it nearly up
with water, and cover it with paste. When baked, mix some gravy, cream,
and flour, and pour it hot into the pie. VEAL PATTIES. Cut some slices from a leg or neck of veal; if the
leg, from about the knuckle. Cut the parsley a little, and lay it at the
bottom of the dish; then put in the meat, and so on, in layers. Fill up
the dish with new milk, but not so high as to touch the crust. When
baked, pour out a little of the milk, and put in half a pint of good
scalded cream. Chicken may be cut up, skinned, and dressed in the same
way. Roll the
veal close, and skewer it up. Skim off the fat afterwards, and strain the gravy through a sieve into a
stewpan. Lay the porcupine on a dish, and pour the
sauce over it. VEAL ROLLS. In either case
tie it up very tight, and stew very slowly in good gravy, and a glass of
sherry. Rub them over with the yolk of an egg, spit
them on a bird spit, and roast them of a fine brown. Lay your rolls in your dish, and pour your sauce over. Beat all
in a mortar; and when used, roll and fry it. VEAL SCALLOPS. Butter the dish well, and bake it; or
if preferred, boil the pudding in a bason. Or beat up the yolk of an
egg, and prepare some fine bread crumbs. Run a lark spit or a skewer
through it, and tie it on the ordinary spit. Take them up immediately, or they will lose their
colour and goodness. Make the whole into a nice stew, with some
good veal gravy. When baked, open
the lid, and pour in the stew. Put in a sliced carrot, some celery, and a small turnip, and stew them
in the soup. An anchovy, and a spoonful of ketchup, may be added if
approved. VELVETS. VENISON. VENISON PASTY. Put in some of the gravy, and keep the remainder for the time
of serving. Sweeten it to your taste, and send it to
table in a boat. Then put in the yolks
of five and the whites of three eggs, mix them well together, and steam
the pudding an hour and a quarter, or bake it half an hour. Butter the tin before the cake is put into it. The longer it is kept after it is bottled, the better it
will be. If too acid, a little warm water may be added. VINGARET. Serve the sauce in a boat, for cold fowl or meat. VIPERS. ULCERS. The umbrella is then to be brushed over with the varnish,
and dried in the sun. W.
WAFERS. Dry some flour well, mix with it a little pounded sugar, and
finely pounded mace. Butter the wafer irons, and make them hot; put a tea-spoonful of
the batter into them, bake them carefully, and roll them off the iron
with a stick. WAINSCOTS. Then put in two pounds of anchovies, bones and liquor;
two pounds of shalot, one ounce of mace, one ounce of cloves, one of
whole pepper, and one of garlic. Cork it well, and tie a
bladder over. WASH BALLS. Soda, by softening the water, saves a great deal of soap. WASPS. WATER. The hops were also the same, both in quality and in quantity, and
the time of boiling equal in each. WATER CAKES. WATER GRUEL. WATER PIPES. WATER SOUCHY. Simmer them
together till done enough, and serve in a deep dish. Slices of bread and
butter are to be sent to table, to eat with the souchy. WAX. WEAK EYES. If this
do not succeed, the following solution may be applied. Butter the tin, and bake it three
hours and a half. WEEDS. Take off the paste,
pour the liquor from it, and pour over it some melted beef suet. WELCH PUDDING. Mix in six ounces of loaf
sugar, and the rind of a lemon grated. Put a paste into a dish for
turning out, pour in the batter, and bake it nicely. Toast a slice of bread on both sides, and butter it. WENS. Let it lie three weeks, turning it every day. When you boil it, put some hay into the copper with
it. Baste them with butter, and
strew them with bread crumbs while roasting. WHEY. WHEY BUTTER. The whey is first set in mugs, to acquire a sufficient
degree of consistence and sourness for churning, either by the warmth of
the season, or by a fire, as in the making of milk butter. WHIGS. Mix them well together,
and let the paste stand four hours to rise. Strain it, and set it by for use. To detect this pour four drams of pure acetous acid, over a dram
of the suspected oxide. Currants may be used instead of almonds, if preferred. To know whether it be
sweet enough, warm a little in a panikin. Prick them with a small
fork as they rise, and boil them in milk and water. A squeeze of lemon
may be added after the sauce is taken off the fire, shaking it well. Add seasoning as above, and a
quarter of a pint of good milk. Add cream, vermicelli, a roll, and almonds. Wipe them dry, salt the inside, and lay them on
a board for the night. Hang them up in a dry place, and after three or
four days they will be fit to eat. Stir these well together, and fry them in butter or lard. Three
quarters of an hour will bake it, and an hour will boil it. Then put in four eggs, a little salt, some nutmeg and sugar. WILD DUCKS. Baste them with butter, and
take them up with the gravy in, sprinkling a little over them before
they are quite done. The whey is poured off as it rises, and the curd pressed
down. These should be boiled in plenty of water, with a little
salt, and be put in when the water boils. Warm them through in
the sauce, and serve them up. WINDSOR PUDDING. Mix all thoroughly together, and boil it in a basin or mould for
three hours. WINDSOR SOAP. WINE. To detect the alum, let the suspected
liquor be mixed with a little lime water. WINE POSSET. WINE REFINED. Mix a quart of the liquor with them,
and put it into the cask. WINE ROLL. WINE SAUCE. Let it just boil up, and send it to
table in a sauce boat. Set the cask in the sun, and put in a toast of
yeast. WINE WHEY. Do not stir it, but pour off the whey
for use. WOOD. WOODCOCKS. Roast them without
drawing, and serve them on toast. Butter only should be eaten with them, as gravy diminishes the
fineness of the flavour. Add some parsley and chives,
and a little salt. WOOLLENS. WORMS. WORMS. Then dry them in the shade, and
put them into closed paper bags. Then strain it off, and set the
wort to cool. WOUNDS. WOW WOW. WRIT OF EJECTMENT. When you
find you have a head sufficient, take out your whisk and hang it up. If
the yeast is not all off, it will do for your next brewing. Make a very light dough as for bread, only in a smaller
quantity. Beat all well together, and let it rise; then knead it, and make it into
cakes. Knead it
well, and roll it out several times. Bake
them on an iron girdle, and when done on one side turn them on the
other. Rub them well with bran, and dry them. Butter the pan. Set
it over a chafing-dish at first, and stir it some minutes. YOUNG FOWLS. Bone, singe, and wash a young fowl. Give it one boil, add the squeeze of a lemon, and serve it up. Peel a pint of button onions, and lay them in water. FINIS. J. AND R. CHILDS, PRINTERS, BUNGAY.