: ART OF DRESSING ‘ VIANDS, FISH, POULTRY, AND VEGETABLES, _ AND THE BEST MODES OF MAKING PASTES, PUFFS, PIES, TARTS, PUDDINGS, | CUSTARDS AND PRESERVES, AND ALL KINDS OF “ G-Ao#Ures. n FROM THE IMPERIAL PLUMB TO PLAIN CAKE, ADAPTED TO THiS COUNTRY, By AMELIA ees AN AMERICAN ORPHAN. Published according to Act of Congress. . inigmestnee rs. NORTHAMPTON. —— 1798.P Roe ATC E, § this treatife is calculated for the improye- ment of the rifing generation of Females in - America, the Lady of fafhion and fortune will not -be difpleafed, if many hints are fuggelted for the more general and univerfal knowledge of thofe fe males in_ this country, who by the lofs of their pa- rents, or other unfortunate circumflances, are re. duced to the neceflity of going into families in the line of domeftics, or taking refuge with their friends or relations, and doing thofe things which are really effential to the perfeéting them as good wives, and ufeful members of fociety. The orphan, tho’ left to the care of virtuous guardians, will find it eflentially neceflary to have an opinion and determination of her own. The world, and the fathion thereof, is fo variable, that old people cannot accommodate them- felves to the various changes and fafhions which dai- ly occur ; rey will adhere to the fathion of their day, and will not furrender their attachments to the gad old way—while the young and the gay, bend and conform readily to the tafte of the times, and fancy of the hour. By having an opinion and determina- tion, I would not be underftood to mean en obfli- nate perfeverance in trifles, which borders on obffi- nacy—by no means, but only an adherence to thole rules and maxims which have ftood the teft of ages, and will forever eftablifh the Jemale charadler, a vit~ tuous charaéter—altho’ they conform to the ruling tafte of the age in cookery, drefs, language, mans nets, &c.PREFACE Tt muft ever yemain 4 check upon the poor folita- ry orphan, that while thofe females who have pa- rents, OF prothers,.or riches, to defend their indif- cretions, that the orphan. muft depend. folely upon charatter+ How immenfely important, therefore, that every aétion, every word, every thought, be Te- gulated by the firidtett purity, and that every Move- obation of the good and wife. ment meet the appr ‘The candor of the ‘American Ladies 15 solicitoully intreated by. the Authorefs, as fhe: is circum{cribed in her knowledge, this being an original work in this country- Should any future editions appears Me hopes to ren der it more valuable.DIRECTIONS for CATERING, or the procuring the bef VIANDS, FISH, &c, How to choufe Fefb, EEF. The large ftall-fed ox beef is the beft; it has a coarfe open grain, and oily fmoothnefs ; dent it with your finger and it will i mediately rife again ; if old, it will be rough and fpungy, and the dent remain. Cow Beef is lef boned, and generally more tender and juicy than the ox, in America, which is ufed to labor. Vein Animals, Birds and Fith- es, the female is the ten eft, the Tichelt favour’d, and among poultry the fooneft fattened. Mutton, grafs-fed, is 00d two or three years old, Lamb, if under fix months is rich, and no dan. ger of impofition ; it may be known by its fize, in iftinguithing either. Veal, is foon lofl—preat care therefore is neceffa. ry in purchafing. Veal bro’t to market in panniers, or in carriages, is to be prefered to that brought in bags, and flouncing ona fweaty horfe. Pork, is known by its fize, and whether properly fattened by its appearance, To make the beft Bacon. To each ham put one ounce faltpeire, one pint bay falt, one pint molaffes, fhake together 6 or 8 weeks, Of when a large quantity is together, batt them with6 the liquor every day; when taken out to drys fmoke three weeks with cobs oF malt fumes. To every hami may be added a cheek, if yOu floy away 2 par- yel and not alter the compofition, fome adda fhoul- der. For tran{portation ‘or exportation, double the period of fmoaking- Fife, how to choofe the beft in market. ~ Salmon, the nobleft and richeft fifh taken in frefh water—the largeft are the belt. "They are unlike al- moft every other fith, are ameliorated by being 3 OF 4 days out of water, if kept from heat and the moon; which has much more injurious effeét than the fun. . In all great fifh-narkets, great fifh-mongers ferict- ly examine the gills—if the bright rednefs is ex= changed for a low prown, they are flale; but when _ live fifh are brought flouncing into market, you have only to eleét the kind moft agreeable to your palate and the feafon. Shad, contrary to the generally received opinion are not fo “much ficher favored, @s they are harder when firft taken out of the water ; opinions Vary tek peéting them. [have tafted Shad thirty or forty miles from the place where caught, and really con- ceived that they: had arichnels of flavor, which did not appertain to shofe taken frefh and cooked imme- diately, and have proved poth-at the fame table, and the truth may reft here, that a Shad 36 or 48 hours out of water, may Hot cook fo hard and folid, and pe efteemed fo elegant, yet give a higher relifhed fla- vor to the tafte. very {pecies generally of falt water Tih, are bett frefh from the water, though the Hannab Hill, Black Fuh; Lobfer, Over, Flounder, Bafi; Cod, Haddock, and tl, with many others, may be tranfported by Jand mat miles; find a good qoarket, and retaim a ood relifh 5 but as generally, Hive ones are ‘bought rik, deceits are ufed to give them @ frefhnefs of ap- pearances {uel a&peppering the gills, wetting the fine7 and tails, and even painting the gills, or wetting with animal blood. Experience and attention will diate the choice of the belt. Freth gills, full bright eyes, moift fins and tails, are denotements of their being freth caught; if they are foft, its certain they are ftale, but if deceits are ufed, your finell mutt approve or denounce them, and be your fafeft guide. Of all freth water fith, there are none that require, or fo well afford hafte in cookery, as the Salmon Trou, they are beft when caught under a fall or catera— from what philofophical circumftance is yet unfettled, yet true it is, that at the foot of a fall the waters are much colder than at the head 3; Trout choofe thofe waters ; if taken from them and hurried into drefe, they are genuinely good; and take rank in point of Tuperiority of favor, of moft other fih. Perch and Roach, are noble pan fith, the deeper the water from whence taken, the finer are their fla- vors ; if taken from fhallow water, with muddy bot- toms, they are impregnated therewith, and are un. favory.. SEE : Eels, though taken from muddy bottoms, are beft to jump in the pan, Mott white or foft Gh are bett bloated, which is done by falting, peppering and drying in the fun, and in achimney ; after 300r 40 tone drying, are beft broiled, and moiftened with butter, &c. Poutiry—how to choofe. Having before flated that the female in almo every inftance, is preferable to the male, and peculiar- ly fo in the Peacock, which, tho’ beautifully plama- ged, is tough, hard, ftringy and untafted, and even indelicious—while the Pea Hen is exactly otherwife, and the queen ofall birds. So alfo in a degree, Turkey. Hen Turkey, is higher and richer flavor’d, eafier fattened and plumper—they areno odds in market. ee— Dunghill Fowls, are from their frequent ufe, 2 * 1 erable proof of the former birds. oe os jeg’d the belt, and their tatte the fweetelt. fpurs and fmooth legs- es Chickens, of either kind are good, and the yellow ‘Capons, if young, are good, are known by fhort ‘All birds are knowp, whether freth killed or ftale, bya tight ventin the former, anda Joofe open vent jfold or fales their fmell denotes their goodnels ; fpecled rough legs denote 28% swhile fmooth legs and combs ptove themyoung: ~~ ae EE A gave, if young, the bill will be: yellow, and will have but few haits, the bones will crack eafily 5 but jf old, the contrary, the bill will be red, and the pads “Palnvedder ; the soints {iff and difficultly disjointed 5 if young, S Kensites ichoofe one not very Bethy onthe preaft, but fat inthe ee ~ Ducks, are fimilar to a rei jee the tame ones, ot erwile are like the goofe oF tame x, or to be chofen by the fame rules. Weed Cocks, ought to Ge thick, fat and feth firm, the nofe dry, and throat clear. sentient c Snipes, if young and fat, have full veins under the wing, an fe like the t dare fmall in the veins, otherwil Woodcock. i will have black pills, yellow- ith legs 3 #f old, the legs look pluith ; if old or tale, it may be perceived by: felling at their mouths. Pigeons, YOUrgs havelight red legs, and the fichh ofacolour, and prick ‘eafily—old have redlegs, black fein parts, more hairs, plumper and Joofe vents—fo alfoot grey.or gree? Plover, Black Birds; Thrash, Lark, and wild : oe9 much; is wide andoragged, fhe is old ; the contrary when young. ; Levert#,is like the Hare in every refpect, that fome are obliged to fearch for the knob, or {mall bone on the foreleg or foot, to diftinguith them. Rabbis, the wild are the beft, either are good and tender ; if old there will be much yellowith fat about the kidneys, the claws long, wool rough, and mixed with grey hairs; if young the reverfe. As to their being frefh, judge by the fcent, they foon perifh, if trap’d or fhot, and left in pelt or undreffed ; their taint is quicker than veal, and the mot fickifh in nature ; and will not, like beef or veal, be purged by fire, é _ The cultivation of Rabbits would be profitable in America, if the beft methods were purfued—they are a very prolific and profitable animal—they are cafily cultivated if properly attended, but not etherwife— A Rabbit’s borough, on which 3oco dollars may have been expended, might be very profitable ; but on the {mall fcale they would be well near market towns—eafier bred, and more valuable, Buiter—Vight, waxy, yellow Butter ts better than white or crumbly, which foon becomes rancid and frowy. Go into the centre of balls or rolls to prove and judge it; if in firkin, the middle is to be pre- fered, as the fides are frequently diftafted by the wood of the firkin—altho’ oak and ufed for years, New pine tubs are ruinous to the butter. To have {weet butter in dog days, and thro? the vegetable fea- fons, fend ftone pots to honeft, neat, and trufty dairy people, and procure it pac’k down in May, and let them be brought in in the hight, or cool rainy morn- ing, covered witha clean cloth wet in cold water, and partake of no heat from the horfe, and fet the pots in the coldeft part of your cellar, or in the ice-houfe, Some fay that May butter thus preferved, will goins to the winter ule, better a fall made butter.10 Cheefe—The red fmooth moift coated, and tight preffed, {quare edged Cheefe, are better than white coat, hard xinded, or pilged ; the infide fhould be yellow, and flavored to your talte, Old thelves which have only been wiped down for years, are preferable to feoured and wathed thelves. Deceits are ufed by falt-petering the out fide, or colouring with hemlock, cocumberries, OF fafron, infufed into the milk 5 the tafte of either fupercedes every poflible evafion. Eggs-—Cleax, thin fhell’d, longeft oval and fharp ends are belt, to afcertain aie new or ftale— hold to the light, if the white is clear, the yolk re- ularly in the centre, they are good—but if other- wife, they are flale. The belt pofhible method of af- certaining, is to put them into water, if they lye on their bilge, they are good and fre/>—if they bob up an end they are fale, and if they rife they are addled, proved, and of no. ule. We proceed to ROOPS and VEGETABLES and the beft cook cannot alter the firft quality, they mufe be good, or the cook will be difappointed. "Potatoes, take rank for univerfal ufe, profit and €a- fy acquirement. The {mooth fkin, known by the name of How’s Potatoes js the moft. mealy, and richeft flavor’d ; the yellow. rufticoat next belt 5 the red, and red rufticoat are tolerable ; and the yellow Spanifh have their value—thole cultivated from imported feed on fandy or dry loomy lands; are beft for table wle 5 though the ted or either will produce more in rich, loomy; highly manured gar-” den grounds ; new lands and a fandy foil, afford the qichelt flavor’d ; and moft mealy Potatoe much de- pends on the ground on. which they grow—more on the {peceis of Potatoes planted—and {till more from foreign feeds—and each may be known by attention to connoifieurs ; for 2 good potatoe comes up inma- ny branches of cookery, as herein after preleribed — All potatoes fhould be dug before the rainy feafons ,eRe ERR LT ee ee ti in the fall, well dryed in thefun, kept from froft and dampnefs during the winter, in the {pring removed from the cellar to a dry loft, and ipread thin, and fre- quently ftirred and dryed, or they will grow and be thereby injured for cookery. A roalt Potatoe is brought on with roaft Becf, a Steake, a Chop, or Fricaffee; good boiled with a boiled dith ; make an excellent flufing for a turkey, water or wild fowl; make a good pie, and a good ftarch for many ufes. All potatoes run out, or de- preciate in America ; a freth importation of the Spa- nifh might reftore them to table ufe, 7 It would fwell this. treatife too much to fay every thing that is ufeful, to Prepare a good table, but I may be pardoned by obferving, that the Irith have preferved a genuine mealy rich Potatoe, for a centu- ry, which ate rank of any known in any other king- dom ; and I have heard that they renew their feed by planting and cultivating the Seed Ball, which grows on the tine. The manner of their managing It to keep. up the excellency. of that root, would better fuit a treatife on agriculture and gardening than this —and be infertedin a book which would. e read by the farmer, inftead of his aimiable daughter. Ifno one treats on the fubjeét, it may appear in the next edition. 2 : Oniors—The Medeira white is belt in market, efteemed fofter flavored, and not fo fiery, but the high red, round hard onions are the beft ; if you confult cheapnefs, the largeft are belt; if you cons fult tafte and fofinels, the very fmalleft are the moft delicate, and ufed. at the firft tables, _ Onions grow in the richeft, hicheft cultivated ground, and better and better. year alter year, on the fame ground, Beets, grow on any ground, but belt on loom, or light gravel grounds ; the red is the richeft and belt approved ; the white has afickith {weetnels, whichis ailliked by many, : :12 Parfnips, are 4 valttable root, cultivated belt int rich old grounds, and doubly deep plowed, /ate fon, they grow thrifty, and are not fo prongy; they may be kept any where and any how, fo that they do not tow with heat, or are nipped with frott; if frofted, et them thaw in earth 5~ they are richer flavored when plowed out of the ground in April; havin, ftood out during the winter; though they will not lal long after,and commonly more fticky and hard inthe centre. Carrsts, axe managed as it refpedts plowing and rich ground, fimilarly to Parfnips. ‘The yellow are “petter than the orange OF red; middling fiz’d, that is, a foot long and two inches thick: at the top end, are better than over grown ONS; they are cultivated very thin, and mixed with felt with onions, fowed other feeds, while young oF fix weeks after fown, efpecially if with onions on true onion ground. They gre cood with veal cookery, rich in foups, excellent with hafh, in May and Haier tree Garlicks, though wed by the French, are better adapted to the ufes of medicine than cookery. Ajparagui— The qmode of cultivation belongs to ardening ; your pufinefs is only to cut and drefs, the largelt is belt, the growth of a day fufficient, fix inches long, and cut juft above the ground 5 many eit below the furface, under an idea of getting ten- der fhoots, and preferving the bed; but itenfeebles the root: dig round it and it will be wet with the juices—but if cut above ground, and jut as the dew is going off, the fun will either reduce the juice, or fend it back to nourifh the root—its an excellent ve- “getable. Parfley, of the three kinds, the thickeft and brah- chieft is the belt, is fown among onions, or-ina bed by. itfelf, may be dryed for winter ufe; tho’ a method which I have: experienced is much better—In Sep- ember I dig my roots, procure an old thin ftave dry13 caik, bore holes an inch diameter in every ftave; 6 inches afunder round the cafk, and up to the top— take firft a half bufhel of rich garden mold and put into the cafk, then run ‘the roots through the flaves, leaving the branches outfide, prefs the earth tight a- bout the root within, and thus continue on thro’ the relpective ftories, till the cafk is full ; it being filled, ‘Tun an iron bar thro’ the center of the dirt in the cafk, and fill with water, let fland on the fouth and €aft fide of a building till frofty night, then remove it, (by flinging a rope round’ the cafk) into the cel- lar ; where, during the winter, I clip with my feif- fars the frefh ‘parfley, which my neighbors or myfelf have occafion for; and in the {pring tranfplant the roots in the bed in the garden, or in any unufed corner—or let fland upon the wharf, or the wath thed. Its an ufeful mode of cultivation, anda pleaf- urably tafted herb, and much ufed in garnilhing vi- ands. cs Raddifh, Salmon coloured is the beft, purple next belt—white—iurnip—each are produced from fouth- ern feeds, : y: They grow thriftie? fown a- mong onions. The “Raddith will laft well through the winter. : ; Artichokes—The Jerufalem is beft, are cultivated like potatoes, (tho’ their ftocks grow 7 feet high) and may be preferved like the turnip raddith, or pickled—they like, Bene : Horfe Raddifp, once in the garden, can fearcely ever be totally eradicated , plowing or digging them up with that view, feems at times rather to increafe and {pread them. es Cucumbers, are of many kinds ; the prickly is beft for pickles, : enérally bitter ; the’ white is diffi- cult to raifé and tender; choofe the bright green, fmooth and proper fized. : - Melons—The Water Melons is cultivated on fandy foils only, above latitude 41 1-2, if a ftratum of land—_—_ | 14 se it 71 1 9 bed a.welly it will bring the fault year good eens eee 4 the red cored are higheft, flavored 5 ‘rine proves them Tpes eh one & Nes, gre various, the rough {kinned is belt to eat; the fhort, round, fair {kinn’d, is beft for M es, ‘ se js of various kinds; the purple fpotted enerally the tendereft, and free from bitter tafte mult guide your market. aye a ae Paine a page, they are fo multifarious. Note, all Cabbages have a higher relifh that, grow on new unmanured grounds ; #£ grown in an ald town and on old gardens, they have a ranknefs, which at ataeyt tha erceived bya frefh air traveller. times, may be P fi This obfervation has been experienced for years— that Cabbages require new ground, more than Tur- oe eer he Low Dutch, only will do in old gardens. i The Early Vork/bire, muft_ have rich foils, they } will not-anfwer for winter, they are cafily cultivated, and frequently bro’t to market in the fall, but will siot laft the winter. The Greca Savoy, with the richeft crinkles, is fine and tender; and altho” they do not head like the Dutch or Yorkthire, yet the tendernefs of the out Jeaves is a counterpoile, it will laft through the win- ter, and are high flavored. "The Yellow Savoy, takes next rank, but will, not Jaft folong ; all Cabbages will mix, and participate of other {pecies, like Indian Corn; they are culled, beft in plants; and a. true gardner will, in the plant deleribe thofe which will head, and. which will not. This is new, but a fact. “The gradations in the Savoy Cabbage are difcern= ed by the Jeaf ; the richeft. and moft fcollup’d, and crinkled, and thickeft Green Savoy, falls, ‘Tittle fhort of a Colliflower. : "Phe red and redeft {mall tight heads, are belt for ccgebin nila tind Bape:US: lar, it will not boil well, comes out black or blue, and tinges other things with which it is boiled. BEANS. The Clabboard Bean, is eafieft cultivated and col- ie&ed, are good for ftring beans, will thell—muift be poled. The Windfor Bean, is an earlier, good ftring, or thell Bean. : é Crambury Bean, is rich, but not univerfally appro- ved equal te the other two. Froft Bean, is good only to thell. Six Weeks Bean, is a yellowith Bean, and early brought forward, and tolerable. Lazy Bean, is tough, and needs no pole. Engiifs Bean what they denominate the Horfe Bean, is mealy when young, is profitable, eafily cultivated, and may be grown on worn out grounds ; as they may be taifed by boys, I cannot but recommend the more extenfive cultivation of them. The fmalt White Bean, is belt for winter ufe, and excellent. : Calivanfe, are run out, a yellow {mall buh, a black fpeck or eye, are tough and taftelefs, and Hittle worth in cookery, and fearcely bear expottation, Peas—Green Peas. The Crown Imperial, takes rank in point of flavor, they bloffom, purple and white on the top of the vines, will run from three to five feet high, fhould be fet in light fandy foil only, or they run too much to vines. The Crown Pea, is fecond in richnels of flavor. The Rondehaval, is large and bitterith. Early Carlen, is produced firit in the feafon—good. Marrow Fats, green, yellow, and_ is large, eafily cultivated, not equal to others. Sager Pea, needs no buth, the pods are tender and G00d to cat, eafily cultivatad.16 Spanifo Manratto, is a tich Pea, requités 2 ftrong high bufh. sea 5 "411 Peas fhould be picked carefully from the vines as foon as dew is off, fhelled and Cleaned without water, and boiled immediately ; they are thus the richeft flavored. Herbs, ufeful in Cookery. Thyme, is good in foups and ftuffings. Sweet Marjoram, is ufed in Turkeys. Summer Savory, ditto, and in Saufages and falted Beef, and legs of Pork. ‘ Sage, is uled in Cheefe and Pork, but not general. ly approved. Parfley, good in foups, and to garnifh roaft Beef, e&- cellent with bread and butter in the fpring. Penny Royal, is a high aromatic, although a fpon- taneous herb in old ploughed fields, yet might be more generally cultivated in gardens, and ufed in x cookery and medicines. © Sweet Thyine, is moft ufeful and beft approved in cookery. FRUITS. Pears; There are many different kinds ; but the large Bell Pear, fometimes cailed the Pound Pear, the yelloweft is the beft, and in tle fame town they differ effentially. . Hard Winter Pear, are innumerable in their qual- ities, are good in fauces, and baked. Harveft and Summer Pear are a tolerable defert, are much improved in this country, as all other fruits are by grafting and inoculation. Apples, are Mill more various, yet Tigidly retain their own fpecies, and are highly ufeful in families, and ought to be more univerfally cultivated, except- ing in the compattelt cities. There is not a fingle family but might fet a tree in fome otherwife ufelels {pot, which might ferve the two fold ufe of fhade and fruit ; onwhich 12 or 14 kinds of fruit trees might17 eafily be engrafted, and effentially preferye the or- chard from the intrufions of boys, &c. which is too common in America. Ifthe boy who thus.planted a tree, and guarded and proteted it ina ulelefs cor. ner, and carefully engrafted different fruits, was to be indulged free accefg into orchards, whilft the neg- leétful boy was prohibited—how many millions of fruit trees would {pring into growth—and what a faving to the union. The het faving would in time extinguith the public debt, and enrich our cookery. Currants, are eafily grown from fhoots trimmed off from old bunches, and fet carelefsly in the grounds they flourifh on all foils, and make good jellies— their cultivation ou ght to be encouraged. ~ Black Currants, may be cultivated—but until they can be dryed, and until {ugars are propagated, they are ina degree unprofitable. Grapes, are natural to the climate ; grow fponta- neouily in every ftate in the union, and ten degrees north of the line of the union. The Madéira, Lif: $n and Malaga Grapes, are cultivated in Sardens in this country, and are a rich treat or defert. . Triflin attention otly is neceflary for their ample growth. aving pointed out the de? methods of judging of the qualities of Viands, Poultry, Fifh, Vegetables, %ic. ‘We now prefent the beft approved methods of DRESSING and COOKING them 3 and to fuit all taltes, prefent the following — RECEIPTS. To Roaft Beef: PE general rules are, to havea brik hot fire, to hang down rather than to fpit, to bafte with falt and water, and one quarter of an hour to every pound of beef, though tender beef will require lefs, while old tough. beef will require more roaiting ; pricking with a fork will determine you whether done c18 ‘or not; rare done is the healthieft and the tafte of this age. sea ; é Roaft Mutton. fa breatt let it be cauled, if a leg, ftuffed or not, let jt be done more gently than beef, and donemores the chine, faddle or leg require more fireand longer time than the -breaft, &c. Garnith with fcraped horfe radifh, and ferve with potatoes, beans, colliflow- ers, water-crefles, oF boiled onion, caper fauce, mafhed turnip, or lettuce. ie Roaft Veal. as : ‘As it is more tender than beef or mutton, andiea- fily {corched, paper it, efpecially the fat parts, lay it fome diftance from the fire a while to heat gently, bafte it well; a 15 pound piece requires one hour and a. quarter roatting ;.garnith with green-parfley and fliced lemon. ns : Roaft. Lamb. : : Lay down Jear.good fire that will not want Stirring orvalter E patter, duft on flour, be with er, d and before you take it up, add moré butter and fprinkle.on a little falt and parf- Icy fhred fine ; fend to table witha nice fallad, green peas, frefh beans, or acolliflower, or afparagus. oad: puff w Turkeys RSet: 8 Grate a wheat loaf, one quarter of a pound but- ter, one quarter of a pound falt pork, finely chop- ped, 2 eggs, a little fweet marjoram, fummer favorys parfley and fage, pepper and falt (if the pork be not fufficient,) filthe bird and few up, ~_. The fame will anfwer for all Wild Fowl. Water Fowls require onions. . _ The fame ingredients ftuffa leg of Veal, frefe Pork ‘ora loin of Veal. ; Fo tuff and roaft a Turkey, or Eowl. ase One pound foft wheat bread, 3 ounces beef fuet, 3 eggs, a little fweet thyme, fweet marjoram, Pepper and falt, and fome add a gill of wine; fill the bird pale with the dripping,i 9 therewith and few up, hang down to a fleady folid fire, bafting frequently with falc and water, and roalk until a {team emits from the breaft, put one third of a pound of butter into the gravy, duft flour over the bird and. bafte with the gravy; ferve up with boiled onions and cramberry-fauce, mangoes, pickles or celery. ; 2, Others omit the fweet herbs, and add parfley done with potatoes. 3. Boil and math 3 pints potatoes, wet them with butter, add {weet herbs, pepper, falt, fill and roaft as above. To ftuff and roaft a Goftin. Boil the inwards tender, chop them fire, put dou- blequantity of grated bread, 4 ounces butter, pepper, falt, (and fweet herbs if you like) 2 eggs moulded into the ftuffing, parboil 4 onions and chop them into the ftuffing, add wine, and roaft the bird, a The above is a good ftuffing for every kind of Wa- ter Fowl, which requires onion fauce, — © To finother'a Fowl in. Oyfers. Fill the bird with dry Oyfters, and few up and boil in water juft fufficient to cover the bird, falt and fea- fon to your tafte—when done tender, put into a deep dith and pour over it a pint of ftewed oyfters, well buttered and peppered, garnith a turkey’ with {prigs of parfley or leaves of cellery : a fowl is beft with a parfley fauce: To fifa Leg of Veal. Take one pound of veal, half pound pork (faleed,) one pound grated bread, chop all very fine; with a handful of green pariley, pepper it, add 3 ounces butterand 3 eggs, (and fweet herbs if you like them,) cut the lee “round like a ham and ftabit full of holes, and fill in all the ftuffing; then falé and pepper the leg-and duft on fome flour ; if baked in an oven, put mto a fauce pan with a little water, if potted, lay fome feewers at the bottom of the pot, put in a little20. water and lay the leg on the fcewers, with a gentle fire render it tender, (frequently adding water,) when done take out the leg, put butter in the pot and brown the leg, the gravy ina feparate veflel muft be thickened and buttered and a fpoonful of ketch-: up added, ; To fluff 2 leg of Pork to bake or raat. Corn the leg 48 hours and ftuf with faufage meat and bake ina hot oven two hours and an half or roatts To alamode a round of Beef. To a 14.0r 16 pound round of beef, put. one: ounce falt-petre, 48 hours after {uff it with the fol- lowing : oneand half pound of beef, one pound falt pork, two pound grated bread, chop all fine and rub in half pound putter, falt, pepper and cayenne, fum- mer favory, thyme lay it_on fcewers in a large pots over three pints hot water Qwhich it mutt occafionally be fupplied with,) the fteam of which in 40x 5 hours will render the round tender if over amoderate fires” when tender, take away the gravy and thicken with flour and butter, and boil, brown the round with but- ter and'flour, adding ketchup and wine to your tafte. Lo alamode a round. Take fat pork cut in flices or mince, feafon it with pepper, falt {weet marjoram and thyme, cloves, mace and nutmeg, make holes in the beef and ftuft it the night before cooked; put fome bones acrofs the bottom of the pot to keep from purning, put in one quart Claret wine, one quart water and one on- jon; lay the round on the bones, cover clofe and ftop it round the top with dough ; hang on in the morning and ftew gently two hours ; turn it, and ftop tight and ftew two hours more; when done ten- der, grate a crult of bread on the top and brownit pefore the fire; fcum the gravy and ferve ina butter poat, ferve it with the refidue of the gravy in the difh,20 To Drefs'a Turtle, = © Fill a boiler or kettle, with a quantity of water fu& ficient to {cald the callapach and Callapee, the fins, &c. and about 9 o’clock hang up your Turtle by the hind fins, cut off the head and fave the blood, take a fharp pointed knife and feparate the callapach from the callapee, or the back from the belly part, down to the fhoulders, fo as to come at the entrails which take out, and clean them, as you would thofe of any Other animal, and throw them into a tub of clean wa- ter, taking great care not to break the gall, but to cut it off from the liver and throw it away, then fe- pérate each diftingtly ‘and put the guts into another vefiel, open them with a {mall pen-knife end to end, wath them clean, and draw them through a woolen cloth, in warm water, to clear away the flime and then put them in clean cold water till they are ufed with the other part of the entrails, which muft be cut up {mall to be mixed in the baking difhes with the meat ;. this done, feparate the back and belly pieces, entirely cutting away the fore fins by the upper joint, which feald; peal off the loofe fkin and cut them into, fmall pieces, laying them by themfelves, either in a- nother veffel, or on the table, ready to be feafoned ; then cut off the meat from the belly part, and clean the back from the lungs, kidneys, &c. and that meat cut into pieces as {mall as a walnut, laying it like- wife by itfelf; after this you are to fcald the back and belly pieces, pulfing off the fhell from the back, and, the yellow fkin from the belly, when all will be white and clean, and with the kitchen cleaver cut thofe up likewife into pieces about the bignefs or breadth of a card; put thofe pieces into clean cold water, wath them and place them in aheap on the table, fo that each part may lay by itfelf; the meat being thus pre- pared and laid feparate for feafoning ; mix two third parts of falt or rather more, and one third part of cayenne pepper, black pepper, and a nutmeg, and— ‘mace pounded fine, and mixt altogether 5 the quan- tity tobe proportioned to the fize of the Turtle, fo thatin each dith there may be about three: fpoonfuls of feafoning to every twelve pound of meat ; your meatbeing thus feafoned, get fome fweet herbs, fuch as thyme, favory, &. let them be dryed and rub’d fine, andihaving provived fome deep dithes to bake it in, which fhould be of the common brown ware, put im the coarfeft part of the meat, put'a quarter pound of butter at the bottom of each difh, and then put forme ofeach of the feveral: parcels of meat, fo that the difhes may be all alike and have equal portions of the’different parts of the ‘Turtle, and between each laying of meat ftrew a little of the mixture of {weet herbs, fill your difhes within an inch an half, or two inches ofthe top; boil the‘blood of the Turtle, and put intoit, then lay on forcemeat balls made of veal, highly feafoned with the fame feafoning as the Turtle 5 put in eachdith agi f Madeira Wine, and asmuch water a ly hold, then break over it five or fix eggs to keep the meat from feorching at the top, and/over that fhake a handful of thread parf= ley, to make it look green, when done put your diff es into anoven made hot enough to bake bread, and inan hour and half, or two: hours (according*to-the fize of the dithes) it- will be fufficiently done. To drefi a Cales Head. Turtle fathion. The head and-feet being well {caled and cleaned; open. the head, taking the brains, wath, pick and cleanfe, faltand pepper-and pariley them and put bye ima cloth; boil the head; feet and heartflet one and “quarter, or one and: half hour, fever out the bones, cut the {kin and meatinflices, ftrain the liquor in which boiled -and’ put by; clean the pot very cleany or it will burn too, make.a layer of the flices, which dulk with a’ compofition made of black pepper one fpoon, of {weet herbs pulverized, two: fpoons ({weet marjoram and thyme are mo‘t approved) a tea fpoon’23 ae of cayenne, one pound butter, then duft with flour, then a layer of flices with flices of veal and feafonis till compleated, cover with the liquor, flew gently three quarters ofan hour, To make the forced meat balls—take one and half pound veal > one pound gra. ted bread, 4 ounces raw falt pork, mince and feafon with above and work with 3 whites into balls, one or one an half inch diameter, rollin flour, and fry in ve- xy hot butter till brown , then chop the brains fine and ftir into the whole mefs in the pot, put thereto, one third part of the fryed balls and a pint wine or lefs, when all is heated thro’ take off and ferve in tureens, daying the refidue of the balls and hard boiled and pealed eggs intoa diths-garnith with flices oflemon. A Stew Pies Boil a thoulder of Veal, and-cut up, falt, pepper, and butter half pound, and flices of raw ‘fait pork, make a layer of meat, and a layer of bifcuit, or bif cuit dough into a pot, cover clofe and flew half an hour in three quarts of water only, Serra a An Sea: Pir, Four pound of flour, one and half pound of but. ter rolled into pafte, wet with cold water, line the pot therewith, lay in fplit Pigeons, turkey pies, veal, mut- ton or birds, with flices of pork, falt, pepper, and duft on flour, doing thus till the pot is full or your ingre- dients expended, add three pints water, cover tight with paile, and flew moderately two and half hours, A Chicken Pie. Pick and clean fix chickens, (without fealding) take out their inwards and wath the birds while whole then joint the birds, falt and pepper the pieces and inwards. Roll one inch thick pafte No. 8, and cover a deep dith, and double at the rim or edge of the dith, put thereto a layer of chickens and a layer of thin fli- €es of butter till the chickens and one anda half pound butter are expended, which cover with a thick pafte; bake one anda half hour, a24 — Or if your oven be poor, parboil the chickens with halfa pound of butter, and put the pieces with the remaining one pound of butter, and half the gravy in- to the pafte, and while boiling, thicken the refidue of the gravy, and when the pie is drawn, open the cruft, and add the gravy- "Minced Pies. A Foot Pie. Seald neets feet, and clean well, (grafs fed are belt) ut them into a large veflel of cold water, which change daily during a week, then poil the feet till tender, and take away the bones, when cold, chop fine, to every four pound minced meat, add one pound of beef fuet, and four pound apple raw, anda little falt, chop all together very fine, add one quart of wine, two pound of ftoned raifins, one ounce 0 cinnamon, one ounce mace, and {weeten to your taftes, make ule of pafte No. 3—bake three quarters of an hour. _ Weeks after, when you have occafion to ufe them, carefully raife the top cruft and with a round edg’d fpoon, colleét the meat into a bafon, which warm with additional wine and {pices to the tafte of your circle, while the cruft is alfo warm’d like a hoe cake, put carefully together and ferve up, by this means ou can have hot pies through the winter, and en- rich’d fingly to your company: : Tongue Pie. . One pound. neat’s tongue, one pound apple, one third of a pound of Sugar, one quarter of a pound of butter, one pint of wine, one pound of raifins, or currants, (or half of each) half ounce of cinnamon and mace—bake in pafte No. 1, in proportion to fize. Minced Pie of Beef- Four pound boiled beef, chopped fine, and falted.; fix pound of raw apple chopped alfo, one pound beef fuet, one. quart of wine or rich fweet cyder, one ounce mace, and cinnamon, a nutmeg, two pounds raifins, bake in pafte No. 3; three fourths of an hours: Obfervations. ——~ es “AI meat’ pies require a hotter 4nd brifker ofen than fruit pies,in good cookeries, all raifins fhould be ttoned.—As' people differ intheir taftes, they ‘ma caltersto their withes.”| And 26 iv is dificule to afcer- “tain with precifion the {mall articles of Ipicery’; every one may relifh’as they like; and fuit their tafte UO” Apple Pies « Rae j ‘Stew-and-flrain the apples,’ to every three pints, State the peal of a freth lemon, add cinnamon, mace, “rofe-Water and fuga to your talte—and bake in patte “Now, Me " Every fpecies-of fruit fucking peas, plums, rafber- “Tiés,sblack! berkies aay be only*fweetened; without {pices—and bakelin: pafle-No,- BUDD oasen 3 “Currant Pies: 4 ~ Take “green; full-grown currants; and one third “their quanuity of fugar, proceeding as above, 8: A buttered-apple Pie. uf _ Pare, quarter and- core tart apples, lay in pafte ‘Non ge"eov the fame; bake half -anvhour, ~whent drawn, gently” raffe-the top cru » add fugar, * rofe-water q: -f: « buteerscinnamon, mace; ‘wine PAU TDS DSN Cigrnct tapes ; baste i A Rice Pudding. Shier ~~ One quarter of a:pound tice, aftick of cinnamon, to aquart of milk (Htired’often to keep from burn. ing) and boil quick, cool and add half a nutmeg, 4 : fpoons' rofeiwater, 8 eggs s butter or puff paite 2 “dith‘and pour the above compofition into: itjland bake one and half hour. bet No. 2. Boil 6 ounces ticevin a quateinilk, on a flow fire “till tender, ‘ftir inne pound butter, inte. rim beet 14 eggs; add tothe pudding when cold with ‘dugar, falt; rofeewater and {pices to your talte, ad- ding raifins or currants, bake as No, 1. No.3. 8 fpoons rice ‘boiled in 2 quarts milk, DvouNow k oft ad sauetnests: ils and: fea eggs, 6 ounces, butter, 11,pount 3 Seer card nigel neg, bake, 2 houts: 1 Oto No. 5. 4 cheap oneshalf pint rice, 2 quarts milk, alt, butter, allfpice; puticold. into’a hot, ovens bake _gand half hours). cou: 4 y 2G. into, water, or mills ae then boil gently, er; when cool: ftir: in.a quart L-beaten, anid add cinnamon, m taftes bake! jas —2s0i¢: trodacing the ingredients, all cafes! whereseggs are: men- (toad.to be awell ab3;, whites.and, - ad little, butt eggs < s li scream; 610r, 8 d ) a 33 pints fealdi | meal, ftir well together while hot, Je \ ed; add-7 eggs, half pound raifins, 4.0un bar fpice and fugar; bakesoneca! y half : A Whitpot. Cut half a loaf of bread in flices, pour thereon 2ESS RZ se ; er, nutmeg and“half quarts milk, 6 eggs, rofe-wat nf lifh ‘over potind of fugay’; put info’ eat, No. 1 ee Toy 1 Hour’ _ 4 Bread Puiding. a One pouind foft brédd or bifcuit foaked in “one quart milk,” run? thro” a fieve or cullender, add > 88, three quarters of a pound fugar, one quarter ofa pound butter, nutmeg or cinnamon, one’ gill rofe-water, one pound ftoned raifins; half pint cream, bake' three quarters ofan hour, middling oven.’ A Flr Pudding. Seven €ggs, one quarter of 2’ pound of fugar, and 2 tea fpoon of falt, beat and PW to’ one quart milk} 5 fpoons of’ flour,” cinnamon. and nutmeg to your talte, bake halfan hour, and ferve up with {weet fauce, i A boiled Flour Pudding. s One’ quart milk, 9’eges, 7 fpoons flour, a little falt, put into'a ftrong cloth and boiled three quarters of an hour 2 A Cream Almond Pudding. Boil gently a little’ mace and half 3 nutmeg (gra- ft uate cream ; when’ cat 8 yolks and sy train and mix will {poon: four’ one quarter of a pound almonds 3 fettled, add one fpoon rofe-water, and by degrees the cold ‘cream ‘and Deat well together 3’ wet a thick “cloth and flo pour inthe pudding, boil hard half an Four, pour Over it sheleat butter and fugar. © An apple Pudding Dumplin. Put into pafte, quartered apples, lye in a cloth and boil two hours, ferve with fweet face. oe “ Pears; Phanbs,’ 2. Are done the fame way. sa : Potatee Pudding. “Baked. No. 1. One pound boiled potatoes, one pound fugar, half'a'pound butter, 10 eggs. ESN. 2. “One pound boiled’ ‘potatoes marthed, three quarters of a pound butter, 3 gills milkor steam, the juice Of one lemon and the peal grated, ics eeegb Seti Se stig ; half a pound fugar, half nutmeg, 7 eggs (taking, out 3, whites,) 2 fpoons rofe-water.. Te iets Apple Pudding. “ee. One pound apple fifted, one pound fugar, 9. 2888s one: quarter of a pound butter, one quart weet cream, one gill rofe-water, 2 cinnamon, a green le. mon_ peal grated (if {weet apples, add the juice of half a lemon, put.on to palte No. 7. Currants, raiz fins and citron fome add, but good without them. palte, A Crookneck, or Winter Squafe Pudding. ‘ore, boil and jkin a good, iquath, and. bruijze it ake 6, latge oables; pared, cored, and. ftewed ix togethe id 6 or 7 fpoonsful of dry 1, half pint milk e d: wine, 5 oT 6 urmeg, nets to beat. all fmmartly, together, ‘ $50 ssc Sah mpbintsE ges of Lame, adding, more, MOWER OE tha role..watet,, eae the two latter a a black or Lit ‘bon currants, or.dry whortleberries catered in, will eis a xe : qnte j nd: ftrained, 3. pints cream, 9 beaten eggs, fugar, mace, nutmeg and gin- ger, laid into paite No. 7, or 3, and witha dough fpur, crofs and chequer it, and baked. in difhes three quarters. of an hour. : : One quart of. uBe Pudding. Put fixteen yolks with half a pound butter melted, a ehleieehinaiaieeae ftate in ‘the tinds 6f to Séville oranges, beat in half pound of fine Sugar, add two poons orange water, two of rofe water, one gill of two naples bifeuit or the crumbs foaked in cream, mix all tog puff-pafte, which let be double. dif ; “bake like acwftaigio © A Lemon Pudding. s 1. Grate’ the yellow of” ‘the’peals of three lemons, then take ‘two! Whole Jemons, roll under’ your hand on the table till foft, taking care not té burft them, Cut and {queéze them into the grated peals. 2. Take: ten ounces foft wheat bread, and put a Pint_Of fcalded: white wine thereto, let foak and put too rete toate ee? fi gO Silateioay 3- Beat four whites and“éight yolks, and put to above, adding three quarters ‘of a-pourid of melted butter, (which let be very freth and good) one pound fine fupar, ‘beat all together till thoroughly mixed.” “4 Lay pafte No. 7 or 9 on a dith, plate or fau- cers, and fill with above compofition. 5. Bake near x hour, and when baked—ftick on Pieces of pafte, cur with a jagging irdn or a dough- {pur to your faney, baked lightly on a floured paper; garnifhed thus, they may be ferved hot or cold. Puff Paftes for Tarts: No. -r, Rub one pound of ButtéFinto one pound of flour, whip 2 whites and add with cold water and one yolk; make into patte, roll in, ‘in fix or feven times one “pound of butter, flowring it each roll, This is good for any {mall thing. e No. 2. Rub 6 pound of butter into fourteen pound of four, cight eggs, add cold water, makea fit pate. No. 3.°'Lo' any «quantity of flour, rub in three fourths’ of its weight of butter; (42 eggs tova peck) Tub in one third or half, and roll in the reft. > No. 4. Into’ two quarts flour (falted) and wet tif with cold water roll im, in niné (or ten timesone and balf pound of butter. » half pint cream, fine loaf, or roll ther, put’ it\into rich und the edges of therecs One, pound flour, three, Howitt ofa pound, oe busier, beat well... ofa p dof | butter wet with ipa half J£ pound. of butter. eee A Pape for Sweet Mi Me No. 7, Rub one third of one p: ni of butter, and ar one ad of lard into, two pound o! flour, wet awith, four, whites. well beaten 5 water, q: f: ne make a,patte, roll.in, the refidue in ng in tn. or twelve roll- O-. pounds, of cream, roll in, 1 oy elg pounds of Ree for a chicken or meat pie Royal, Palle, Fe No, 9. Ryb- alf pound. of butter. inte, 1 pour sain four. w ie two, ounces 0; ih to.a st add a yolks, anon ey oa one One pint, eat yaa ountalte, warm: ed Ee 3 dhirin fyeet wines tilk a d, namon.and nutmeg. 2, Sweeten a quart « sbrandy,.rofe-water, an il € i. Jakein tea cups fh aa cate that it don’t 3. ae Le of i nul ut adlick.o inn to oil well, add fix ¢} an i : As Boiled Cuftars e pint of. of almonds, two Ipoons of rofe-water, Ot 0; ange flow- fe Ayater,fome mace 3 boil thic < ther en ftir in fy eet- into chini a rare a rwleeter seniand flavor with orange or A fies, en cole, 23 pict on A Rick Cufe saonOunseggs beat and, put to one qua " ened to your tafte, half a nutmeg, and alittle c mon baked, ae ick Bed Coftabd : Scaldaquart of milky Rvedten and falta litcle, whip. . dn, bake on coals.in a pewter veflel. TARTS — Apple: Tart oS : flrain, the apples, add. cinnamon, xole- talte, lay in paite, roy- 2 tly, ; vovidfarmoladey laid into :palte, No, :1,, baked gently. ui Appricots, mal €. Neither, pared, cut or ftoned, ue putin, whole, and fugar/fifted over ther, -as above. th sas gods ja Orange or, Lem Tarte. “Take 61 arge lemons, vob te well in & them into falt and waterand Jet reft 2 days, t ange them: daily-in,.freth water, .14,.days, then cut flices and mince)as fine as yon can and boil them 2 or.3 shoursitill tender, then take,, 6 pippins, pare, quarter ‘and core them, boil in.1 pint fair water till the pip- -pins break, then put the half of the pippins, with all the liquor to the orange-or Jemon,, and add ‘one pound fugar, boil all together one quarter of an hour, put into a. gallipot, and fqueeze theretoa freilr or- ange, one {poon of which, with a {poon of the pulp of the pippin, laid into. a thin royal pafte, laid into Amal fhallow pangor faucers, brufhed with melted butter, an¢_fome fuperfine fugar fifted thereon, with agentle baking, will be very good, { » N.B.. Paltry pans, or faucers, mut be buttered lightly before the pate is laid on. Ifglafs or China be uled, have only a top cruft, you can garnifh with cut patte, like a lemon pudding or ferve on pafte No. 7,32 a Goofeberry Tart. “Lay clea berries'and fift over ‘then’ fugat,’ {then berries and! fugar ‘till: adeep dith be-filled, dover! with and bake'fome whatmore than other tarts. wes, Tull be Cut in ie arid tte ted’ and” done liké'a Tecbiebetty” —, SYLLABUBS.’ -Fosmake.a fine: Syllabed from the Cow. “ise a ‘quart 61 veyder with double refined fu- gar, grate nutmeg: ‘into. hen’ milk. your cow into yoursli oe iene hus added what quantity ‘ohm think ptoper, pour half ‘epifit’or more, in Ma don to the™ “quantity of fyllabub’ you make, of the fweeteft creani‘you'éan get all over it, ~ 1 A Whipt Syllabub. Bevo e two porringers, of creat and -one ‘of! white 5 grate in the fkin of a‘ lemon,’ take the swhites hip it e putt oF pots, “and Tey, re fit wi of 5 eggs. tt :, the into your fyllabub gla ut ufe. Ta make a fine Greait. at “Take a! pint of ‘cream; “fweeten it to ‘you pallet, ‘grate a little nutmeg, ‘put ina “fpoonfal of orange flower water and rofe water, and two {poonfuls of “wine beat up four’ eges: and two whites, ftir it all ‘together one way over the-fire Be ie is thick, have cups ‘ready and’ pour it'in. Lemon Creaine = °° Take the’ juice of four shige halfa bine of “water, a pound of double refitted figar’ beaten fine, dhe whites of feven eggs and the yolk of one beaten ell; mix altogether, ‘ftrain it, fet it on a gentle fring it all the while and flim it clean, put into it the peel of one lemon, when itis yery hot, but ) ke out the lemon” péal at "pour it in-fome juices of rafpberries into it to your tafte, ftir it @ good while before you Put your juice in, that it ma be‘almoft cold, when you put it to it, and afterwards ir it one way for almoft 4 quarter of an hour ; then fweeten it to Your tafte and when it is cold you may fend it up, Whipt Cream, Take a q of cream and the whites of 8 eggs uart beaten with half Plumb Cake, Mix one pound Currants, one drachm nutmeg, mace and cinnamon each, a little falt, one pound of citron, orange peal candied, and almonds bleach?d, 6 Pound of flour, (well dry’d) beat 27 €ggs, and add with 1 quart new ale yealt, half pint of wine, 3 half Pints of cream and raifins, q: f; Plain Cake. Nine pound of flour, 3 pound of fugar, 3 pound of butter,. 1 quart emptins, ; quart milk, 9 eggs, 7 ounce of fpice, 1 gill of rofe-water, 1 Gill of wine, nother, ‘Three quarters of a pound of fagar, r pound of: butter, and 6 888 work’d into 1 pound of flour, E ‘a ae Avich Cake = ‘of butter into 5 pound of flodry'add Reba ce beiten): 1 pint of emptinay 1 pint 15 See Vase oP ftiff Tile bifcuit, ‘cover welb and a cs oat jet rifle over might. CE Santee Wale pound. raifins, addit-gill-brandy, fouk over night, or if new half an hour m the yaorning, acl “glee With a gill rofe-water and 2 and half pound of loaf fugar, 1 ounce cinnantonj work well gad bake as Joaf-eake, Noss, ae H aa Potato Cakew ee aes ity Saas \ Boil potatoe ss. Pecited butter work-with flour-int® SR thape as YOu plate, bike and pour over them melted butter J-wine and fugar. _ Fobny. Cake, or Hoe Cake. c inf G£omilk and-put to-g pints of indian. of flower bake before the fire. i f the indian meal, or and bake dsab> cowelt bee yindida Slayjacks ~ TNO ai One quart_of milk,.1 pI ntoftindian’ meal, 4 eggs. 4{poons of flour, litre alt; beat together, baked on rides, or fr3y-in'a dry pan, or bakéd-in‘a pan which sbeenzub?a_weitly {wets latd-or-butter. 3 > gael. Loaf Cakes. TO? OSS, Rub 6 pound of tugar, 2-poundofilard, 3--pouns butter into 1d pourid of floursoadd 18 gs, | quart of mills, -o unees of cinnamon, 2 fiiall hutmegs, a tea cup of coriande® feed, each pounded fineand fitted, add ‘one pint of Bramdly;:half -4 “pint sheave, 6 poundief floxed raifins, -r pint: ofsempe tins, fofihaving. dritd: gout flour in thesewens dry and zoll_ the fugar fists, rub your {hor and fugarhaltan. Rous, irwill rehderthe eake whiterand Tig inner heat thé ven with-uty woods tog I aa Fe ee35 t and a half hours, if large Pans: berufeg it-will then Tequire 2 howrs baking, and in Proportion ‘foy fmalie er loaves. "0 frott i: Whip 6 -y, ites, q baking, add 3 pound of fifted loaf fugar nd pif oe hick, as it Comes hot from th, OVE Sere return the frofted loaf into: theo it: injures and yellows it, if ihe frofting be i i does belt without being returned } Another, No. 2. Rub 4 pound of fugar, 3 anda of thortning, (half butter and half lard) in of flour, 1 dozen of 88852 ounces of Butter DBifcuit, ; y One pint cack milk: and Smptins, laid into flour, | iNetPonges; next morning add one pound butter Melted, not hot, and Knead into as"much flower ag 1 with another ping of warmed milk, be of a ffi. Sent confiftence to make foft—fome Melt: the butter in: the milk, Butter Drop, Pour yolks, two whites, one bound flour, a quar. ter ofa pound butter, one pound ugar, two fpoons tole water, a little mace, baked in tin pans. | ae Ss E RVEs, or Prefervin winces. oF Qa, te them, take out the ife, if You with to haye them an half, or til] it is thick, ftrain it thro’ a coarfe hair fieve, add one and @ quarter ‘pound fagar to every Pound of quince ; put the fugar into the firup, fcald and feim it till ir ig €lear, put the quinces into’ the firup; cut" up two oranges and mix With’ the quince, A Sentle fire for five hours} then put them in aftone potdor nfe, fet them ina ar cool place. 8 prefrving: Quinees ia Loay ugar. a pee of ee put: iterate a Kettle of er, hang them over the fires bof] them till they: then take them: out with a fork, when cold, mM, quarter or halve them, if you likes: take. veight of loaf fugar, put intoa bell-metal kettle. 5 oD S 5 FES 2 5s z40 or fauce pan, with one quart of water, fealdand fkim jt till it is very clear, then put in your Quinces, let them boil in the firup for half an hour, add oranges as before if you like, then put them in ftone pots for ules. For preferving Strawberries. Take two quarts of Strawberries, fqueeze them through a cloth, add half a pint of water and two pound of fugar, put itintoa fauce pan, fcald and fkim it, take two pound of Strawberries with ftems on, fet your fauce’ pan on a chaffing difh, put as“ many Strawberries into the difh as'you can with the ftems up without broifing them, let them boil for about ten minutes, then take them out gently with a fork and put them into a ftone pot for ufe ; when you have done the whole turn the firup into the pot, when hot; fet them ina cool'place for ufe. Currants and Cherries may be’ done in’ the fame way, by adding’ a little more fugar. © .TheAmerican Citron. - Take the rine of a large watermelon not too ripe, cut it into {mall pieces, take two pound of loaf fugars one pint of water, put it all into a kettle, let it boil gently for four hours, then put it into pots for ufe. Lo keep White Bullace, Pears, Plumbs, or Damfons, &c. for tarts or pies. Gather them when full grown, and juft as they be- gin to turn, pick all the largeft out, fave about two thirds of the fruit, to the other third put as much wa- ter as you think will cover them, boil and fkim them 5 when the fruit is boiled very foft, {train it through a coatle hair fieve; and to evéry quart of this liquor put a pound: and a half of fugar, boil it, and fkim it very well; then throw in your fruit, jult give them afeald; take them off the fire, and when cold, put them into bottles with wide mouths, pour your firup over them, lay ai piece of white paper: over them, and cover them with oil: : -em till they are tender 5 then take them up and bruife them; then put them into the liquor, let it boil three quarters of an hour, and then put it into your pots or faucers, To proferve Mulberries whole, Set fome mulberries over the fire in a fkillet or Pre- ferying pan 3 draw from them a Pint of juice when it is {trained 3 then take three pounds of fugar beaten. ¥ery fine, wet the fugar with the Pint of juice, boil up put them by in the firup till next day, then boil thenz ently again ; when the firup is Pretty thick, and wilk Tena in round drops when it is cold, they are done €nough, {fo put all into a gallipot for ufe, Lo preferve Gusfberries, Damyjons, or Plumby. Gather them when dr full grown, and Not ripe s Pick them one by one, put them into 8lafs bottles thar are very clean and dry, and cork them clofe with new corks ; then put a kettle of water on the fire, and ut in the bottles with care ) ‘Wet Not the corks, bue ke the water come up to the necks; make a gentle fire 4ill they area little codled and turn white ; donot take them up till cold, then pitch the corks all over, Or wax them clofe and thick ; then fet them ina To preferve Peaches. aa Put your peaches in boiling Water, juft give them put them in long wide mouthed bottles = to half a dozen peaches take a quarter of a pound of fugat, ; F42 clarify it, pour it’dver your peaches, and fill the bot- tles with brandy, ftop thein clofe, and keep them in 4 clofe place. * 28 sae tee ke Lo preferve Apricot. sa ©SPake your apricots and pare then, then ftorié what Fou can whole; give them a light poilliig in a. pint of water, oF dedordine to your quantity of ine then take the weight™of your apritots inifugar, and take the liquor which you boil thém' in, and your fugar, and’ boil ie tll’ it comes to “A firup, land give them a Tight boiling, taking off the fetim as ir mifes + when the firup jellies, it tendueh + thenrtake ap tie apti- SOR RE RUE THER oth the FAR ReE puled Per over them, and lay them down when’ cdld.” ’ Or, take ‘yout plumbs before they have’ {tones in them, Which you may know by putting a pin through them, then code” theat in “tiany Waters, ‘till ‘they arevas green as gtals peel. thin ind cB Again; a firup; put to your fugay a: 5; then put hem onthe fire to ‘boil lowly, ull they them in, fet ¢ be clear, (kiinming’ them often, and they will be uy green. Pat them up iti glaffes,anid Keep them ‘for ufe. . DO SUT BRO ERUe GREY TABS a tame So-pake wo pounds of ‘chetties, one potind anda half of fugar, alfa pint of fait water, melt fome' fu- Spar in it; When it istmelted, pit in your other fugar “and your cherries; then boil thet foftly, ire fuear be aveltéd ; then “boik them falt, “and! kit ‘thent: tike them’ off two o'thret times and fhake thein, and put them on again, and ler then boil fait, and when they are ofa good colour, and the firup ‘will'ftand, they are boiled enough. hs WBS To preferte Ra/poerries, i ule rafpberries that ate not (06 ripe, and? weight of {hem in fugar, Wet Your fugar with a li «Water, and put in'your bertiés, and let them ‘boil fort, ly ; take heed of breaking them 5 when they are clear, ~~ ‘ + ' i