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Walnut Hill’s Brown Bread

One quart of sour milk, and one teaspoonful of salt. One teaspoonful of pulverized saleratus, and one tea-cup of molasses put into the milk. Thicken with unbolted wheat, and bake immediately, and you have first-rate bread, with very little trouble.

French Rolls, or Twists

One quart of lukewarm milk. One teaspoonful of salt. A large tea-cup of home-brewed yeast, or half as much distillery yeast. Flour enough to make a stiff batter. Set it to rise, and when very light, work in one egg and two spoonfuls of butter, and knead in flour till stiff enough to roll. Let it rise again, and when very light, roll out, cut in strips, and braid it. Bake thirty minutes on buttered tins.

Raised Biscuit

Rub half a pound of butter into a pound of flour. One beaten egg. A teaspoonful of salt. Two great spoonfuls of distillery yeast, or twice as much home-brewed. Wet it up with enough warm milk to make a soft dough, and then work in half a pound of butter. When light, mould it into round cakes, or roll it out and cut it with a tumbler.

Very Nice Rusk

One pint of milk. One coffee-cup of yeast. (Potato is best.) Four eggs. Flour enough to make it as thick as you can stir with a spoon. Let it rise till _very_ light, but be _sure_ it is not sour; if it is, work in half a teaspoonful of saleratus, dissolved in a wine-glass of warm water. When thus light, work together three quarters of a pound of sugar and nine ounces of butter; add more flour, if needed, to make it stiff enough to mould. Let it rise again, and when _very_ light, mould it into small cakes. Bake fifteen minutes in a quick oven, and after taking it out, mix a little milk and sugar, and brush over the rusk, while hot, with a small swab of linen tied to a stick, and dry it in the oven. When you have weighed these proportions once, then _measure_ the quantity, so as to save the trouble of weighing afterward. Write the measures in your receipt-book, lest you forget.

Potato Biscuit

Twelve pared potatoes, boiled soft and mashed fine, and two teaspoonfuls of salt. Mix the potatoes and milk, add half a tea-cup of yeast, and flour enough to mould them well. Then work in a cup of butter. When risen, mould them into small cakes, then let them stand in buttered pans fifteen minutes before baking.

Crackers

One quart of flour, with two ounces of butter rubbed in. One teaspoonful of saleratus in a wine-glass of warm water. Half a teaspoonful of salt, and milk enough to roll it out. Beat it half an hour with a pestle, cut it in thin round cakes, prick them, and set them in the oven when other things are taken out. Let them bake till crisp.

Hard Biscuit

One quart of flour, and half a teaspoonful of salt. Four great spoonfuls of butter, rubbed into two-thirds of the flour. Wet it up with milk till a dough; roll it out again and again, sprinkling on the reserved flour, till all is used. Cut into round cakes, and bake in a quick oven on buttered tins.

Sour Milk Biscuit

A pint and a half of sour milk, or buttermilk. Two teaspoonfuls of salt. Two teaspoonfuls of saleratus, dissolved in four great spoonfuls of hot water. Mix the milk in flour till nearly stiff enough to roll, then put in the saleratus, and add more flour. Mould up quickly, and bake immediately. Shortening for raised biscuit or cake should always be worked in after it is wet up.

A good Way to use Sour Bread

When a batch of bread is sour, let it stand till very light, and use it to make biscuit for tea or breakfast, thus: Work into a portion of it, saleratus dissolved in warm water, enough to sweeten it, and a little shortening, and mould it into small biscuits, bake it, and it is uncommonly good. It is so much liked that some persons allow bread to turn sour for the purpose. Bread can be kept on hand for this use any length of time.

General Directions for Griddle and other Breakfast Cakes

The best method of greasing a griddle is, to take a bit of salt pork, and rub over with a fork. This prevents adhesion, and yet does not allow the fat to soak into what is to be cooked. In putting cakes on to griddles, be careful to form them a regular round shape, and put on only one at each dip, and so as not to spill between the cakes. In frying mush, cold rice slices, and hominy cakes, cut them half an inch thick, and fry in fresh lard, with enough to brown them handsomely. Make the slices smooth and regular.

Buckwheat Cakes wet with Water

Take a quart of buckwheat flour, and nearly an even tablespoonful of salt. Stir in warm water, till it is the consistency of thin batter. Beat it thoroughly. Add two tablespoonfuls of yeast, if distillery, or twice as much if home-brewed. Set the batter where it will be a little warm through the night. Some persons never stir them after they have risen, but take them out carefully with a large spoon. Add a teaspoonful of pearlash in the morning, if they are sour. Sift it over the surface, and stir it well. Some persons like to add one or two tablespoonfuls of molasses, to give them a brown color, and more sweetness of taste.

Extempore Buckwheat Cakes

Three pints of buckwheat. One teaspoonful carbonate of soda, dissolved in water enough to make a batter, and when mixed, add a teaspoonful of tartaric acid, dissolved in a few spoonfuls of hot water. Mix it in, and bake immediately. Use salt pork to grease the griddle.

Buckwheat Cakes wet with Milk

One quart of flour, and in winter stir in lukewarm milk, till it is a thin batter, and beat it thoroughly, adding nearly an even tablespoonful of salt. Add a small tea-cup of Indian meal, two tablespoonfuls of distillery yeast, or a good deal more if home-brewed; say half a tea-cup full. Set it where it will keep warm all night, and in the morning add a teaspoonful of saleratus, sifted over the top, and well stirred in. If sour, add more saleratus. This is the best kind of buckwheat cakes.

Griddle Cakes of Unbolted Wheat

A quart of unbolted wheat, and a teaspoonful of salt. Wet it up with water, or sweet milk, in which is dissolved a teaspoonful of saleratus. Add three spoonfuls of molasses. Some raise this with yeast, and leave out the saleratus. _Sour_ milk and saleratus are not as good for unbolted as for fine flour. These are better and more healthful cakes than buckwheat.

Best Rice Griddle Cakes

A pint and a half of solid cold _boiled_ rice, put the night before in a pint of water or milk to soak. One quart of milk, added the next morning. One quart of flour stirred into the rice and milk. Two eggs, well beaten. Half a teaspoonful of saleratus, dissolved in a little hot water. One teaspoonful of salt. Bake on a griddle. Stale, or rusked bread in fine crumbs, are very nice made into griddle cakes by the above rule; or they can be mixed with the rice. The rice must be well salted when boiled.

A very delicate Omelet

Six eggs, the whites beaten to a stiff froth, and the yolks well beaten. A tea-cup full of warm milk, with a tablespoonful of butter melted in it. A tablespoonful of flour, wet to a paste with a little of the milk and poured to the milk. A teaspoonful of salt, and a little pepper. Mix all except the whites; add those last; bake immediately, in a flat pan, or spider, on coals, and when the bottom is done, raise it up towards the fire, and bake the top, or cover with an iron sheet, and put coals on it. The remnants of ham, cut fine and added, improve this. Some like sweet herbs added, and some fine-cut onion.

Wheat Waffles

One quart of flour, and a teaspoonful of salt. One quart of milk, with a tablespoonful of melted butter in it, and mixed with the flour gradually, so as not to have lumps. Three tablespoonfuls of distillery yeast. When raised, two well-beaten eggs. Bake in waffle irons well oiled with lard each time they are used. Lay one side on coals, and in about two minutes turn the other side to the coals. _Miss B.’s Waffles_ (_without yeast_). One quart of flour, and a teaspoonful of salt. One quart of sour milk, with two tablespoonfuls of butter melted in it. Five well-beaten eggs. A teaspoonful or more of saleratus, enough to sweeten the milk. Baked in waffle irons. Some like one tea-cup full of sugar added.

Rice Waffles

A quart of milk. A tea-cup of solid boiled rice, soaked three hours in half the milk. A pint and a half of wheat flour, or rice flour. Three well-beaten eggs. Bake in waffle irons. The rice must be salted enough when boiled.

Good Cakes for Tea, or Breakfast

One pint of milk, and a salt spoonful of salt. One teaspoonful of molasses, and a great spoonful of butter. One egg well beaten, and two tablespoonfuls of distillery yeast, or twice as much home-brewed. Stir the ingredients into flour enough to make a stiff batter. Let it rise all night, or if for _tea_, about five hours. Add a salt spoonful of saleratus just before baking it, dissolved in warm water. Bake in shallow pans, in a quick oven, half an hour.

Fried Rice for Breakfast

Boil the rice quite soft the day before, so that it will adhere well. For breakfast, cut it in slices an inch thick, cook it on a griddle, with enough sweet lard to fry it brown. Cold mush is good in the same way. It must be salted properly when boiling.

Fried Hominy

When cold hominy is left of the previous day, it is very good wet up with an egg and a little flour, and fried. _Rye Drop Cake_ (_excellent_). One pint of milk, and three eggs. A tablespoonful of sugar, and a salt spoonful of salt. Stir in rye flour, till about the consistency of pancakes. Bake in buttered cups, or saucers, half an hour.

Wheat Drop Cake

One pint of milk, and a little cream. Three eggs, and a salt spoonful of salt. With these materials make a thick batter of wheat flour, or unbolted flour. Drop on tins, and bake about twenty minutes. If unbolted flour is used, add a great spoonful of molasses.

Corn Griddle Cakes with Yeast

Three coffee-cups of Indian meal, sifted. One coffee-cup of either rye meal, Graham flour, or fine flour. Two tablespoonfuls of yeast, and a salt spoonful of salt. Wet at night with sour milk or water, as thick as pancakes, and in the morning add one teaspoonful of pearlash. Bake on a griddle. If Graham flour is used, add a very little molasses.

Pilgrim Cake

Rub two spoonfuls of butter into a quart of flour, and wet it to dough with cold water. Rake open a place in the hottest part of the hearth, roll out the dough into a cake an inch thick, flour it well both sides, and lay it on hot ashes. Cover it with hot ashes, and then with coals. When cooked, wipe off the ashes, and it will be very sweet and good. The Kentucky corn cake, and common dough, can be baked the same way. This method was used by our pilgrim and pioneer forefathers.

Sour Milk Corn Cake

One quart of sour milk, or buttermilk. A large teaspoonful of pearlash. A teaspoonful of salt. Stir the milk into the meal enough to make a stiff batter, _over night_. In the morning dissolve the pearlash in warm water. Stir it up quickly, and bake it in shallow pans. If the milk is sweet, it should be made sour by adding to it a tablespoonful of vinegar. _Corn Muffins_ (_from the South_). One pint of sifted meal, and half a teaspoonful of salt. Two tablespoonfuls of melted lard. A teaspoonful of saleratus, in two great spoonfuls of hot water. Wet the above with sour milk, as thick as for mush or hasty pudding, and bake in buttered rings on a buttered tin.

Corn Griddle Cakes with Eggs

Turn one quart of boiling milk, or water, on to a pint of Indian meal. When lukewarm, add three tablespoonfuls of flour, three eggs well beaten, and a teaspoonful of salt. Bake on a griddle.

Sachem’s Head Corn Cake

One quart sifted Indian meal, and a teaspoonful of salt. Three pints of scalded milk _cooled_, and a teaspoonful of saleratus, dissolved in two spoonfuls of hot water, and put into it. Beat eight eggs, and mix all together. Bake one hour in pans, like sponge cake. It looks, when broken, like sponge cake, and is very fine. If the whites are cut to a froth, and put in, just as it goes to bake, it improves it very much. Some think this improved by adding a tea-cup of sugar. Much depends on the baking, and if you fail, it is probably owing to the baking.

Royal Crumpets

Three tea-cups of raised dough. Four great spoonfuls of melted butter, worked into the dough. Three well-beaten eggs. One tea-cup of rolled sugar, beaten into the eggs. Turn it into buttered pans, and bake twenty minutes. Some like them better without the sugar.

Bachelor’s Corn Cake

A pint of sifted corn meal, and a teaspoonful of salt. Two spoonfuls of butter, and a quarter of a cup of cream. Two eggs well beaten. Add milk, till it is a thin fritter batter, and bake in deep tin pans. Beat it well, and bake with a quick heat, and it rises like pound cake.

Mrs. W.’s Corn Cake

One pint of milk, and one pint of cream. Two eggs, well beaten, and a teaspoonful of salt. A teaspoonful of saleratus, dissolved in a little hot water. Indian meal, enough to make a thick batter. Throw the salt into the meal. Then stir in the milk and cream slowly. Beat the eggs, and add them. Add the saleratus last. Bake it one hour in shallow pans, well buttered.

Corn Muffins

One quart of Indian meal, sifted. A heaping spoonful of butter. One quart of milk, and a salt spoonful of salt. Two tablespoonfuls of distillery yeast, and one of molasses. Let it rise four or five hours. Bake in muffin rings. The same will answer to bake in shallow pans, like corn cake. Bake one hour. Graham, or unbolted flour, is good made by this receipt.

Savoy Biscuit

Beat six eggs into one pound of sugar, until white. Grate the outside of a lemon into it, mix in three quarters of a pound of flour, and drop them on buttered paper, a spoonful at a time.

Cream Cakes

One quart of cream. One quart of sifted flour. One salt spoon of salt. A wine-glass of distillery yeast, or twice as much home-brewed. When quite light, bake in cups, or muffin rings.

Wheat Muffins

One pint of milk, and two eggs. One tablespoonful of yeast, and a salt spoonful of salt. Mix these ingredients with sufficient flour to make a thick batter. Let it rise four or five hours, and bake in muffin rings. This can be made of unbolted flour, adding two great spoonfuls of molasses, and it is very fine.

Albany Breakfast Cakes

Ten well-beaten eggs. Three pints of milk, blood warm. A quarter of a pound of melted butter, and two teaspoonfuls of salt. A teaspoonful of saleratus, dissolved in a spoonful of hot water. Make a thick batter with white Indian meal, and bake in buttered tins, an inch thick when put in. Bake thirty or forty minutes, in a quick oven.

Sally Lunn

Seven cups of sifted flour. Half a tea-cup of butter, warmed in a pint of milk. One salt spoonful of salt, and three well-beaten eggs. Two tablespoonfuls brewer’s yeast. If the yeast is home-made, use twice as much. Pour this into square pans, to rise, and then bake it before it sours. With brewer’s, or distillery yeast, it will rise in two or three hours, and must not be made over night. With home-brewed yeast, it rises in four or five hours.

Cream Tea Cakes

One quart of flour, and a teaspoonful of salt. One pint of sour cream, and half a tea-cup of melted butter. Half a teaspoonful of saleratus, in a spoonful of hot water. Mix lightly in dough, to mould in small cakes and bake in buttered tins.

Buttermilk Short Cakes

Two quarts of flour, and a teaspoonful of salt. Rub in two tea-cups full of soft butter, or lard, or beef drippings. Work it up into a paste, with sour milk or buttermilk, and add a heaping teaspoonful of saleratus, dissolved in a spoonful of hot water. Make a soft dough, and mould it into cakes, and bake it in buttered tins. If the shortening is fresh, add another teaspoonful of salt.

Wafers

Two tablespoonfuls of rolled white sugar. Two tablespoonfuls of butter. One coffee-cup of flour, and essence of lemon, or rose water to flavor. Add milk enough for a thick batter, bake in wafer irons, buttered, and then strew on white sugar.

Pennsylvania Flannel Cakes

One quart of milk, and half a teaspoonful of salt. Three eggs, the whites beaten separately to a stiff froth. Mix the milk, salt, and yolks, stir in flour till a batter is made, suitable for griddle cakes. Then, when ready to bake, stir in the whites. _Rye flour_ is very fine, used in this way, instead of wheat, but the cakes adhere so much that it is difficult to bake them. Many love them much better than the wheat.

Kentucky Corn Dodgers

Three pints of _unsifted yellow_ corn meal. One tablespoonful (heaped) of lard. One pint of milk. Work it well, and bake in cakes the size of the hand, and an inch thick.

Ohio Corn Cake

One pint of thick sour cream, and one quart of milk, or buttermilk. If cream cannot be got, add a tablespoonful of melted lard, or butter. Dissolve enough saleratus in the above to sweeten it, and thicken with yellow corn meal to the consistency of pound cake. Put it in buttered pans, an inch thick, and bake in a quick oven.

Scarborough Puffs

Take one pint of new milk, and boil it. Take out one cup full, and stir into it flour enough to make a thick batter. Pour this into the _boiling_ milk. Stir and boil until the whole is thick enough to hold a silver spoon standing upright. Then take it from the fire, and stir in six eggs, one by one. Add a teaspoonful of salt, and less than a tablespoonful of butter. Drop them by the spoonful into boiling lard, and fry like doughnuts. Grate on the outside sugar and spice.—(Maine Receipt.)

Cream Griddle Cakes

One pint of thick cream, and a pint of milk. Three eggs, and a teaspoonful of salt. Make a batter of fine flour, and bake on a griddle.

Crumpets

A quart of warm milk, and a teaspoonful of salt. Half a gill of distillery yeast, and flour enough for a batter, not very stiff. When light, add half a cup of melted butter, or a cup of rich cream, let it stand twenty minutes, and then bake it as muffins, or in cups.

Fine Cottage Cheese

Let the milk be turned by rennet, or by setting it in a warm place. It must not be _heated_, as the oily parts will then pass off, and the richness is lost. When fully turned, put it in a coarse linen bag, and hang it to drain several hours, till all the whey is out. Then mash it fine, salt it to the taste, and thin it with good cream, or add but little cream and roll it into balls. When thin, it is very fine with preserves or sugared fruit. It also makes a fine pudding, by thinning it with milk, and adding eggs and sugar, and spice to the taste, and baking it. Many persons use milk when turned for a dessert, putting on sugar and spice. Children are fond of it.

General Directions in regard to Puddings and Custards

Make pudding-bags of thick close sheeting, to shut out the water. Before putting in the pudding, put the bag in water, and wring it out, then flour the inside thoroughly. In tying it, leave room to swell; flour and Indian need a good deal, and are hard and heavy if cramped. Put an old plate in the bottom of the pot, to keep the bag from burning to the pot. Turn the pudding after it has been in five minutes, to keep the heavy parts from settling. Keep the pudding covered with water, and do not let it stop boiling, as this will tend to make it water soaked. Fill up with _boiling_ water, as cold would spoil the pudding. Dip the bag a moment in cold water, just before turning out the pudding. Avoid stale eggs. When eggs are used, the whites should be beat separately, and put in the last thing. In many cases, success depends upon this. Never put eggs into very hot milk, as it will poach them. Wash the salt out of butter used to butter pans, as otherwise it imparts a bad taste to the outside. Put almonds in hot water till you are ready to blanch, or skin them, and put orange, or rose water with them when you pound them, to prevent adhesion. Boil custards in a vessel set in boiling water.

Little Girl’s Pie

Take a deep dish, the size of a soup plate, fill it, heaping, with peeled tart apples, cored and quartered; pour over it one tea-cup of molasses, and three great spoonfuls of sugar, dredge over this a considerable quantity of flour, enough to thicken the syrup a good deal. Cover it with a crust made of cream, if you have it, if not, common dough, with butter worked in, or plain pie crust, and lap the edge over the dish, and pinch it down tight, to keep the syrup from running out. Bake about an hour and a half. Make several at once, as they keep well.

Little Boy’s Pudding

One tea-cup of rice. One tea-cup of sugar. One half tea-cup of butter. One quart of milk. Nutmeg, cinnamon, and salt to the taste. Put the butter in melted, and mix all in a pudding dish, and bake it two hours, stirring it frequently, until the rice is swollen. This is good made without butter.

Children’s Fruit Dumpling

Invert a plate in a preserve kettle, or an iron or brass kettle. Put in a quart or more of sliced apples or pears. Put in no water or sugar, but simply roll out some common dough an inch thick, and just large enough to cover them, and hang it over the fire fifteen or twenty minutes. When the fruit is cooked the dough will have risen to a fine puff, and also be cooked. There must not be any thing laid on the top of the dough to prevent it from rising, but the kettle may be covered. When it is done, take off the dough cover, with a fork and skimmer, put it on to a plate, pour the fruit into a round dish, put the cover on, and eat it with a sweet sauce. It is more healthful, and much better than dumplings boiled the common way.

Birth-day Pudding

Butter a deep dish, and lay in slices of bread and butter, wet with milk, and upon these sliced tart apples, sweetened and spiced. Then lay on another layer of bread and butter and apples, and continue thus till the dish is filled. Let the top layer be bread and butter, and dip it in milk, turning the buttered side down. Any other kind of fruit will answer as well. Put a plate on the top, and bake two hours, then take it off and bake another hour.

Children’s Boiled Fruit Pudding

Take light dough and work in a little butter, roll it out into a very thin large layer, not a quarter of an inch thick. Cover it thick with strawberries, and put on sugar, roll it up tight, double it once or twice and fasten up the ends. Tie it up in a bag, giving it room to swell. Eat it with butter, or sauce not very sweet. Blackberries, whortleberries, raspberries, apples, and peaches, all make excellent puddings in the same way.

English Curd Pie

One quart of milk. A bit of rennet to curdle it. Press out the whey, and put into the curds three eggs, a nutmeg, and a tablespoonful of brandy. Bake it in paste, like custard.

Fruit Fritters

A pint of milk. A pint and a half of flour. Two teaspoonfuls of salt. Six eggs, and a pint of cream if you have it; if not, a pint of milk with a little butter melted in it. Mix with this, either blackberries, raspberries, currants, gooseberries, or sliced apples or peaches, and fry it in small cakes in sweet lard. Eat with a sauce of butter beat with sugar, and flavored with wine or nutmeg, or grated lemon peel.

Common Apple Pie

Pare your apples, and cut them from the core. Line your dishes with paste, and put in the apple; cover and bake until the fruit is tender. Then take them from the oven, remove the upper crust, and put in sugar and nutmeg, cinnamon or rose water to your taste; a bit of sweet butter improves them. Also, to put in a little orange peel before they are baked, makes a pleasant variety. Common apple pies are very good to stew, sweeten, and flavor the apple before they are put into the oven. Many prefer the seasoning baked in. All apple pies are much nicer if the apple is grated and then seasoned.

Plain Custard

Boil half a dozen peach leaves, or the rind of a lemon, or a vanilla bean in a quart of milk; when it is flavored, pour into it a paste made by a tablespoonful of rice flour, or common flour, wet up with two spoonfuls of cold milk, and stir it till it boils again. Then beat up four eggs and put in, and sweeten it to your taste, and pour it out for pies or pudding.

A Richer Custard

Beat to a froth six eggs and three spoonfuls sifted sugar, add it to a quart of milk, flavor it to your taste, and pour it out into cups, or pie plates.

Another Custard

Boil six peach leaves, or a lemon peel, in a quart of milk, till it is flavored; cool it, add three spoonfuls of sugar, and five eggs beaten to a froth. Put the custard into a tin pail, set it in boiling water, and stir it till cooked enough. Then turn it into cups, or, if preferred, it can be baked.

Mush, or Hasty Pudding

Wet up the Indian meal in cold water, till there are no lumps, stir it gradually into boiling water which has been salted, till so thick that the stick will stand in it. Boil slowly, and so as not to burn, stirring often. Two or three hours’ boiling is needed. Pour it into a broad, deep dish, let it grow cold, cut it into slices half an inch thick, flour them, and fry them on a griddle with a little lard, or bake them in a stove oven. _Stale Bread Fritters_ (_fine_). Cut stale bread in thick slices, and put it to soak for several hours in cold milk. Then fry it in sweet lard, and eat it with sugar, or molasses, or a sweet sauce. To make it more delicate, take off the crusts.

To prepare Rennet

Put three inches square of calf’s rennet to a pint of wine, and set it away for use. Three tablespoonfuls will serve to curdle a quart of milk.

Rennet Custard

Put three tablespoonfuls of rennet wine to a quart of milk, and add four or five great spoonfuls of white sugar, flavor it with wine, or lemon, or rose water. It must be eaten in an hour or it will turn to curds.

Bird’s Nest Pudding

Pare tart, well-flavored apples, scoop out the cores without dividing the apple, put them in a deep dish with a small bit of mace, and a spoonful of sugar in the opening of each apple. Pour in water enough to cook them; when soft, pour over them an unbaked custard, so as just to cover them, and bake till the custard is done.

A Minute Pudding of Potato Starch

Four heaped tablespoonfuls of potato flour. Three eggs, and half a teaspoonful of salt. One quart of milk. Boil the milk, reserving a little to moisten the flour. Stir the flour to a paste, perfectly smooth, with the reserved milk, and put it into the boiling milk. Add the eggs well beaten, let it boil till very thick, which will be in two or three minutes, then pour into a dish and serve with liquid sauce. After the milk boils, the pudding must be stirred every moment till done.

Tapioca Pudding

Soak eight tablespoonfuls of tapioca in a quart of warm milk till soft, then add two tablespoonfuls of melted butter, five eggs well beaten, spice, sugar, and wine to your taste. Bake in a buttered dish, without any lining.

Sago Pudding

Cleanse the sago in hot water, and boil half a pound in a quart of milk with a stick of mace or cinnamon, stirring very often, lest it burn. When soft, take out the spice and add half a cup of melted butter, four heaping spoonfuls of sugar, six eggs, and, if you like, some Zante currants, strewed on just as it is going into the oven. _Cocoanut Pudding_ (_Plain_). One quart of milk. Five eggs. One cocoanut, grated. The eggs and sugar are beaten together, and stirred into the milk when hot. Strain the milk and eggs, and add the cocoanut, with nutmeg to the taste. Bake about twenty minutes like puddings.

New England Squash, or Pumpkin Pie

Take a pumpkin, or winter squash, cut in pieces, take off the rind and remove the seeds, and boil it until tender, then rub it through a sieve. When cold, add to it milk to thin it, and to each quart of milk three well-beaten eggs. Sugar, cinnamon, and ginger to your taste. The quantity of milk must depend upon the size and quality of the squash. These pies require a moderate heat, and must be baked until the centre is firm.

Ripe Fruit Pies

_Peach, Cherry, Plum, Currant, and Strawberry._--Line your dish with paste. After picking over and washing the fruit carefully (peaches must be pared, and the rest picked from the stem), place a layer of fruit and a layer of sugar in your dish, until it is well filled, then cover it with paste, and trim the edge neatly, and prick the cover. Fruit pies require about an hour to bake in a thoroughly heated oven.

Batter Pudding

One quart of milk. Twelve tablespoonfuls of flour. Nine eggs. A teaspoonful of salt. Beat the yolks thoroughly, stir in the flour, and add the milk slowly. Beat the whites of the eggs to a froth and add the last thing. Tie in a floured bag, and put it in boiling water, and boil two hours. Allow room to swell.

Mock Cream

Beat three eggs well, and add three heaping teaspoonfuls of sifted flour. Stir it into a pint and a half of boiling milk, add a salt spoon of salt, and sugar to your taste. Flavor with rose water, or essence of lemon. This can be used for cream cakes, or pastry.

Bread Pudding

Three pints of boiled milk. Eleven ounces of grated bread. Half a pound of sugar. A quarter of a pound of butter. Five eggs. Pour the boiling milk over the bread, stir the butter and sugar well together, and put them into the bread and milk. When cool enough, add the eggs, well beaten. Three quarters of an hour will bake it. A richer pudding may be made from the above recipe by using twice as much butter and eggs.

Sunderland Pudding

Six eggs. Three spoonfuls of flour. One pint of milk. A pinch of salt. Beat the yolks well, and mix them smoothly with the flour, then add the milk. Lastly, whip the whites to a stiff froth, work them in, and bake immediately. To be eaten with a liquid sauce.

An Excellent Apple Pie

Take fair apples; pare, core, and quarter them. Take four tablespoonfuls of powdered sugar to a pie. Put into a preserving pan, with the sugar, water enough to make a thin syrup; throw in a few blades of mace, boil the apple in the syrup until tender, a little at a time, so as not to break the pieces. Take them out with care, and lay them in soup dishes. When you have preserved apple enough for your number of pies, add to the remainder of the syrup, cinnamon and rose water, or any other spice, enough to flavor it well, and divide it among the pies. Make a good paste, and line the rim of the dishes, and then cover them, leaving the pies without an under crust. Bake them a light brown.

Boiled Apple Pudding

One quarter of a pound of butter. One pound of flour. Two dozen apples. Make a plain paste of the flour and butter. Sprinkle your pudding-bag with flour, roll the paste thin, and lay inside of the bag, and fill the crust with apples nicely pared and cored. Draw the crust together, and cut off any extra paste about the folds; tie the bag tight, and put it into boiling water. Boil it two hours. A layer of rice, nicely picked and washed, sprinkled inside the bag, instead of crust, makes a very good pudding, called an _Avalanche_. Common dough rolled out makes a fine crust for the above, especially with a little butter worked in it. It is more healthful than the unleavened crust.

Spiced Apple Tarts

Rub stewed or baked apples through a sieve, sweeten them, and add powdered mace and cinnamon enough to flavor them. If the apples are not very tart, squeeze in the juice of a lemon. Some persons like the peel of the lemon grated into it. Line soup dishes with a light crust, double on the rim, and fill them and bake them until the crust is done. Little bars of crust, a quarter of an inch in width, crossed on the top of the tart before it is baked, is ornamental.

Boiled Indian Pudding

Three pints of milk. Ten heaping tablespoonfuls of sifted Indian meal. Half a pint of molasses. Two eggs. Scald the meal with the milk, add the molasses, and a teaspoonful of salt. Put in the eggs when it is cool enough not to scald them. Put in a tablespoonful of ginger. Tie the bag so that it will be about two-thirds full of the pudding, in order to give room to swell. The longer it is boiled the better. Some like a little chopped suet with the above.

Baked Indian Pudding

Three pints of milk. Ten heaping tablespoonfuls of Indian meal. Three gills of molasses. A piece of butter, as large as a hen’s egg. Scald the meal with the milk, and stir in the butter and molasses, and bake four or five hours. Some add a little chopped suet in place of the butter.

Rice Balls, or German Pudding

Two tea-cups of rice. One quart of milk. Four ounces of sugar. One wine-glass of wine. Spice to the taste. Wash the rice carefully, and throw it in a pan of boiling salted water. Let it boil very fast seventeen minutes, then pour off the water, and in its place put one-third of the milk, and a stick of cinnamon. Let it boil till it is as thick as very stiff hasty pudding, then put in half the sugar; fill small tea-cups with this rice, and set them to cool. When cool, turn out the rice on to a large dish, pour over it a syllabub (not whipped), made of the remaining milk and sugar, with the wine. It is still better made with a syllabub of rich cream, and whipped.

Apple Custard

Take half a dozen very tart apples, and take off the skin and cores. Cook them till they begin to be soft, in half a tea-cup of water. Then put them in a pudding dish, and sugar them. Then beat eight eggs with four spoonfuls of sugar, mix it with three pints of milk; pour it over the apples, and bake for about half an hour.

Rhubarb Pie

Cut the stalks of the rhubarb into small pieces, and stew them with some lemon peel till tender. Strain them, sweeten to your taste, and add as many eggs as you can afford. Line pie plates with paste, and bake it like tarts, without upper crust.

Plain Macaroni or Vermacelli Puddings

Put two ounces of macaroni, or vermacelli, into a pint of milk, and simmer until tender. Flavor it by putting in two or three sticks of cinnamon while boiling, or some other spice when done. Then beat up three eggs, mix in an ounce of sugar, half a pint of milk, and a glass of wine. Add these to the macaroni or vermacelli, and bake in a slow oven.

Green Corn Pudding

Twelve ears of corn, grated. Sweet corn is best. One pint and a half of milk. Four well-beaten eggs. One tea-cup and a half of sugar. Mix the above, and bake it three hours in a buttered dish. More sugar is needed if common corn is used.

Bread Pudding for Invalids, or Young Children

Grate half a pound of stale bread, add a pinch of salt, and pour on a pint of hot milk, and let it soak half an hour. Add two well-beaten eggs, put it in a covered basin just large enough to hold it, tie it in a pudding cloth, and boil it half an hour; or put it in a buttered pan in an oven, and bake it that time. Make a sauce of thin sweet cream, sweetened with sugar, and flavored with rose water or nutmeg.

Plain Rice Pudding, without Eggs

Mix half a pint of rice into a quart of rich milk, or cream and milk. Add half a pint of sugar and nutmeg, and powdered cinnamon. Bake it two hours or more, till the rice is quite soft. It is good cold.

Another Sago Pudding

Six tablespoonfuls of sago, soaked two hours in cold water, and then boiled soft in a quart of milk. Add four spoonfuls of butter, and twenty spoonfuls of sugar beaten into the yolks of six or eight eggs. Add currants or chopped raisins dredged with flour, and nutmeg, and cinnamon, or a grated lemon peel and juice. Bake it in a buttered dish three quarters of an hour. It is good cold. * * * * * NOTE.--All custards are much improved by a little _salt_, say a small half teaspoonful to a quart of milk. In all the preceding receipts, where no butter is used, a little salt must be put in, say a small half teaspoonful to each quart. Many puddings are greatly injured by neglecting it.

Oat Meal Mush

This is made just like Indian mush, and is called Bourgoo.

Modes of Preparing Apples for the Table

Pippins are the best apples for cooking. 1. Put them in a tin pan, and bake them in a reflector or stove, or range oven, or a Dutch oven. Try them with a fork, and when done, put them on a dish, and if sour fruit, grate white sugar over them. Sweet ones need to bake much longer than sour. Serve them in a saucer with cream, or a thin custard. 2. Take tart and large apples, and peel them; take the cores out with an apple corer, put them in a tin, and fill the openings with sugar, and a small bit of orange or lemon peel, or a bit of cinnamon. Scatter sugar over the top, and bake till done, but not till they lose their shape. Try with a fork. 3. Peel large tart apples, and take out the cores with the apple corer. Put them in a Dutch oven, or preserving kettle, and simmer them till cooked through. Then take them out and put into the kettle a pint of the water in which they were boiled, and beat the white of an egg and stir in. Then throw in three or four cups of nice brown sugar, and let it boil up, and skim it till clear. Then put in the apples, and let them boil up for five minutes or more. Then put them in a dish for tea, and serve with cream if you have it; if not, take a pint or pint and a half of rich milk in a sauce-pan, and beat up two eggs, and stir in and cook it in a tin pail in boiling water, and serve it like cream to eat with the apple. 4. Peel large tart apples, put them in a tin pan with sugar in the openings, and bits of lemon or orange peel, or cinnamon, to flavor and scatter sugar over. Bake till soft, then put them in a dish, and pour over them a custard made of four eggs and a quart of milk. 5. Peel tart apples, and grate them in a dish, and grate in as much stale bread. Beat up two eggs in a pint or pint and a half of milk, and make it quite sweet, and flavor with rose water, or grated lemon, or orange peel, and pour it in and mix it well. Then bake it, and eat it either as a pudding for dinner, or as an article for the tea-table, to be eaten cold and with cream. If you have quinces, grate in one-third quince, and add more sugar, and it is a great improvement. Various berries can be stewed and mixed with bread crumbs, and cooked in this way. 6. Peel apples (or prepare any other fruit), and put them in layers in a stone or earthen jar with a small mouth. Intermix quinces if you have them. Scatter sugar between each layer in abundance. Cover the mouth with wheat dough, and set the jar in with the bread, and let it remain all night, and it makes a most healthful and delicious dish. Some place _raw_ rice in alternate layers with the fruit. Children are very fond of this dish thus prepared with rice, and it is very little trouble, and nothing can be more healthful. 7. Peel and core apples (or take peaches, or pears, or damsons), and allow half a pound of sugar to a pound of fruit. Clarify the sugar, by adding water and the beaten white of an egg, and stirring and skimming it. Boil the fruit in the syrup all day very slowly, mashing and stirring often, till it is a thick, smooth paste. If it has skins in it, it must be strained through a colander. Put it in buttered pans to cool. Then lay it in a dry, cool place. It can be cut in slices for the tea-table. Quinces make the best. Apples, with the juice and some of the peel of lemons or oranges, are fine. This is called _Fruit Cheese_. 8. Boil down new sweet cider to one half the original quantity. Stew peeled and cored apples, with one quarter as many quinces, in this cider, till it is a very dark color. If well boiled, it will keep a year in jars, and is called _Apple Butter_. 9. The following mode of cooking _dried fruits_ is the best. Take dried peaches, quinces, or apples, and put them to swell in cold water for several hours. Peaches must be _very_ thoroughly washed. Then put them into a stewing kettle, with a _great deal_ of water, and a pint of brown sugar to each pound of fruit. Cover them, and let them simmer _very slowly_ for several hours, till the water is boiled down to as much liquid as you wish. Peaches have a finer flavor when dried with the skin on, as _fully_ ripe peaches cannot be pared and dried. When finely flavored, peaches have a solid pulp; when ripe they should be _pared_ and then dried, and such are much the best for cooking in the above way. They will, when cooked thus, be preferred by every body to the finest and most expensive sweetmeats. 10. The following is the best and cheapest method of making the finest _Apple Jelly_. Grapes and damsons can be made the same way. Take the best pippins, and wipe them, taking out stem and eye. Cut them in thin slices, without paring or quartering, as the chief flavor is in the peel, and the jelly part is in the cores. Put them in a preserving kettle, and put in just water enough to cover them, and boil them very soft. Then mash and strain through a jelly-bag made of coarse flannel. Put the liquid into the kettle, with a pint of brown sugar to each pint of the liquid, and add the juice and rind of a lemon cut in slices. Beat up the white of one egg, and stir in very thoroughly. Boil up three times, throwing in some cold water to stop it from running over. Then let it stand quiet on the hearth half an hour. Try it, and if not hard enough, let it boil till it will turn to jelly on cooling. Then skim off the scum, and pour off the clear jelly, and strain the sediment through the jelly-bag. Then put it in glasses. It can be boiled down, and make elegant apple candy. Grapes and damsons should have water put in when first boiled, as the flavor is thus more perfectly extracted. Frost grapes make an elegant jelly, as do the wild plum, by this method. In summer these jellies are fine for effervescing drinks, with some good wine vinegar mixed with them.

Fruit Custards

A pint and a half of fruit stewed and strained, cooled and sweetened. Six eggs well beaten, and stirred into a quart of milk. Mix the above and flavor with spice, and bake in cups or a deep dish twenty minutes, or half an hour, according to the size. It is good cold. It may be boiled in a tin pail in boiling water.

Modes of preparing Rice for the Dinner or Tea Table

Pick over and wash the rice, and boil it _fifteen minutes_ in water with salt in it. Rice is very poor unless the salt is _cooked_ into it. Then pour off the water, and pour in good rich milk, and let it simmer slowly till the rice is soft. There should be milk just sufficient to make the rice of a _pudding_ consistency, so that it can be put in cups and turned out without losing its form. 1. Fill a tea-cup with this rice, and invert it in a platter or shallow large pudding dish, and fill the dish with cups of rice inverted. On the summit of each mound thus made, make an opening with a teaspoon, and lay a pile of jelly or sweetmeats. Then pour into the dish a custard made of two eggs and a pint of milk, boiled in a tin pail in boiling water. This looks very pretty, and is excellent. If you have cream, take half milk and half cream, and pour into the dish, instead of the custard. 2. Put the rice into a large bowl, and press it down hard. Then invert the bowl in a pudding dish, and empty the rice, so as to leave it in the shape of the bowl. Make, at regular distances, openings in the rice, and lay in them jelly, or sweetmeats. Help some of the rice and sweetmeats to each person in a saucer, and have a small pitcher of sweetened cream, flavored with wine and nutmeg, and pour some into each saucer. Or prepare a thin custard of two eggs to a pint of milk, boiling it in a tin pail in boiling water. 3. Set the rice away till cold. Then cut it into slices half an inch thick. Put a layer of rice in the bottom of a soup plate, and cover it with stewed apple, or jelly, or sweetmeats half an inch thick. Continue thus, with alternate layers of rice and jelly (or other cooked fruit) till it is as high as you wish. Then cut the edges around smooth and even, so as to show the stripes of fruit and rice, smooth it on the top, and grate on white sugar, or nutmeg. Help it in saucers, and have cream, or a thin boiled custard, to pour on to it. If you wish to ornament it a good deal, get colored sugar plums of various sizes, and put them in fanciful arrangements on the top. 4. Set away boiled rice till it is cold, and so solid as to cut in slices. Then lay in a buttered deep pudding dish alternate layers of this rice, half an inch thick, and stewed or grated apple. Add sugar enough to sweeten it, and spice grated or sifted on each layer of fruit. When piled up as high as you wish, cover with rice, smooth it with a spoon dipped in milk, and bake it from half to three quarters of an hour. If the apples are grated raw, you must bake three quarters of an hour. When it is done, grate white sugar over the top, and eat it for a pudding. Pears, plums, peaches, quinces, and all the small berries can be stewed and used with rice in this way. Rice can be made into rice _avalanches_ and _snow-balls_, by taking a pudding cloth and flouring it, and laying _raw_ rice over it an inch thick, and then put pared and cored fruit on it and draw it up and tie it so that the rice will cook around the fruit. Tie it tight, allowing _a little_ room for the rice to swell. Make several small ones in this way, and they are called _snow-balls_. These are eaten with cream sweetened and spiced, or with hard or soft pudding sauces.

Rice and Meat Pudding

Take any kind of cold meat, and chop it fine, with cold ham, or cold salt pork. Season it to your taste with salt, pepper, and sweet herbs, a little butter, and stir in two eggs. Then make alternate layers of cold boiled rice and this mixture, and bake half an hour. Or make it into cakes with the rice and fry it. _Modes of preparing Dishes with Dry Bread, or Bread so old as to be not good for the table._ Put all dry bits of crust and crumbs, and leavings of the table, in a tin pan. When the bread is drawn, set it in the oven, and let it stand all night. It is, when pounded, called _rusk crumbs_, and is good to eat in milk, and also in these ways. 1. Take apple sauce or stewed pears, or peaches, or any kind of small berries, and mix them with equal quantities of rusk crumbs. Make a custard of four eggs to a quart of milk, sweetening it very sweet. Mix it with the bread crumbs and fruit, and bake it twenty minutes, as a pudding. 2. Make a custard with four eggs to a quart of milk, thicken it with rusk crumbs, and bake it twenty minutes, and eat it with pudding sauce, flavored with wine and nutmeg. 3. Take any kind of cold meats, chop them fine with cold ham, or cold salt pork. Season with salt and pepper, and mix in two eggs and a little butter. Mix this up with bread crumbs or rusk crumbs, and bake it like a pudding. Or put it in a skillet, and warm it like hash. Or put it into balls, and flatten it and fry it like forced meat balls. 4. Soak dry bread crumbs in milk till quite soft. Then beat up three eggs and stir in, and put in sliced and peeled apples, or any kind of berries. Flour a pudding cloth, and tie it up and boil it half or three quarters of an hour, according to the size. This pudding does not swell in boiling. Eat with sauce. 5. Take stale bread and crumble it fine, and mix it with egg and a little milk, and boil it in a large pudding cloth, or put it around small peeled apples, and boil it for dumplings in several smaller cloths. 6. Take bread crumbs, or rusk crumbs, and mix them with eggs and milk, and bake them for griddle cakes. If you have raspberries, blackberries, whortleberries, strawberries, or ripe currants, put them in and then thicken with a little flour, so as to make _drop cakes_, and bake them (a large spoonful at a time), on a griddle, as drop cakes. Or put them in muffin rings, and bake them. Eat with butter and sugar, or with pudding sauces.

Ellen’s Pudding, or Rhubarb Tart

One pint of stewed pie plant. Four ounces of sugar. One half pint of cream. Two ounces of pounded cracker. Three eggs. Stew the pie plant, and rub it through a sieve. Beat the eggs well, and mix with the sugar and cream. Stir the cracker crumbs into the fruit, and add the other ingredients. Line your plate with a moderately rich paste, and bake half an hour.

Nottingham Pudding

One pint of sifted flour. Three gills of milk. One gill of rich cream. Six apples. Four eggs. A salt spoonful of salt. Pare the apples, and take out the core without cutting the apple. Mix the batter very smooth, and pour over the apples. Eat with liquid sauce. This pudding requires an hour to bake.

Rice Plum Pudding

Three gills of rice. One quarter of a pound of butter. One quarter of a pound of sugar. One quart of milk. A teaspoonful of salt. Six eggs. A pound and a half of stoned raisins or currants. Half a tablespoonful of cinnamon. A little rose water, and one nutmeg. Boil the rice with lemon peel in the milk, till soft. Mix the butter, sugar, and eggs. Dredge the fruit with flour, and put in with the spice the last thing. Bake an hour and a half. _Eve’s Pudding_ (_the best kind_). Half a pound of beef suet, and half a teaspoonful of salt. Half a pound of pared and chopped apples. Half a pound of sugar. Half a pound of flour. Half a pound of stoned raisins, dredged with flour. Five eggs. A grated nutmeg. A glass of brandy. Chop and mix the suet and apples. Beat the sugar into the yolks of the eggs. Mix all, putting in the whites cut to a stiff froth just before going into the oven. Bake two hours.

Baked English Plum Pudding

A quarter of a pound of suet, chopped first, and half a teaspoonful of salt. Half of a pound of bread crumbs. Half of a pound of stoned raisins, wet and dredged with flour. Half of a pound of currants. Half of a pound of sugar. Three ounces of citron. Milk, and six eggs. Pour enough scalded milk on to the bread crumbs to swell them; when cold, add the other ingredients. If it is too stiff, thin it with milk; if it is too thin, add more bread crumbs. Then add two grated nutmegs, a tablespoonful of mace and cinnamon, and half a gill of brandy. Bake two hours.

A Boiled English Plum Pudding

One pound of currants. One pound of stoned raisins, dredged with flour. Half a pound of beef suet, chopped fine, and a teaspoonful of salt. One pound of bread crumbs. One-fourth of a pound of citron. Eight eggs. Half a pint of milk, and one gill of wine, or brandy. A heaping coffee cup of sugar, and mace and nutmeg to your taste. Eaten with a sauce of butter, sugar, and wine. It requires six or seven hours to boil, and must be turned several times. In both these puddings, cut the whites of the eggs to a stiff froth, and put in the last thing.

Almond Cheese Cake

Beat eight eggs, and stir them into a quart of boiling milk, and boil to curds. Press the curds dry, and add two cups of cream, six heaping spoonfuls of sugar, and a teaspoonful of powdered mace and cinnamon. Then stir in three ounces of blanched almonds, beat to a thin paste with rose water, and a few bitter almonds, or peachnuts, beat with them. Lastly, put in half a pound of stoned raisins, cut up, and dredged with flour, and bake immediately, half an hour. Some persons make the curd with rennet, and then add the eggs and other articles.

Cocoanut Pudding

Three quarters of a pound of grated cocoanut. One quarter of a pound of butter. One pound of sugar. One half pint of cream. Nine eggs. One gill of rose water. Stir the butter and sugar as for cake, add the eggs well beaten. Grate the cocoanuts, and stir it in with the butter and eggs. Put in the other ingredients, and bake with or without a crust. It requires three quarters of an hour for baking. Some persons grate in stale rusk, or sponge cake.

Arrowroot Pudding

Take four tea-cups of arrowroot, and mix it with a pint of cold milk. Boil another pint of milk, flavoring it with cinnamon, or peach leaves, or lemon peel. Stir the arrowroot into this boiling milk. When cold, add the yolks of six eggs beaten into four ounces of sugar. Last of all, add the whites cut to a stiff froth, and bake in a buttered dish an hour. Ornament the top with sweetmeats, or citron cut up.

Ground Rice Pudding

Make a batter of a quarter of a pound of ground rice, stirred into a pint of cold milk. Pour it into three pints of boiling milk, and let it boil three minutes. Mix three spoonfuls of butter with four ounces of sugar, and the yolks of eight eggs, and put to the rice. When cool, strain through a sieve. Flavor with nutmeg and essence of lemon, or boil lemon peel in the milk. Add the whites of the eggs last, cut to a stiff froth, and also the juice of a lemon. Ornament with jelly.

Mrs. O.’s Pumpkin Pie

One quart of strained pumpkin, or squash. Two quarts of milk, and a pint of cream. One teaspoonful of salt, and four of ginger. Two teaspoonfuls of pounded cinnamon. Two teaspoonfuls of nutmeg, and two of mace. Ten well-beaten eggs, and sugar to your taste. Bake with a bottom crust and rim, till it is solid in the centre. _Cracker Plum Pudding_ (_excellent_). Take eight Boston soda crackers, five pints of milk, and one dozen eggs. Make a very sweet custard, and put into it a teaspoonful of salt. Split the crackers, and butter them very thick. Put a layer of raisins on the bottom of a large pudding dish, and then a layer of crackers, and pour on a little of the custard when warm, and after soaking a little put on a thick layer of raisins, pressing them into the crackers with a knife. Then put on another layer of crackers, custard, and fruit, and proceed thus till you have four layers. Then pour over the whole enough custard to rise even with the crackers. It is best made over night, so that the crackers may soak. Bake from an hour and a half to two hours. During the first half hour, pour on, at three different times, a little of the custard, thinned with milk, to prevent the top from being hard and dry. If it browns fast, cover with paper. Bread and butter pudding is made in a similar manner, except the custard need not be cooked when poured in, and the fruit may be left out.

Minced Pie

Two pounds and a half of tongue, or lean beef. A pound and a half of suet. Eight good-sized apples. Two pounds of raisins. Two pounds of sugar. Two gills of rose water. One quart of wine. Salt, mace, cloves, and cinnamon, to the taste. Boil the meat, and chop very fine. Chop the suet and apples very fine. Stone the raisins, cutting each into four pieces. Dissolve the sugar in the wine and rose water, and mix all well together with the spices. Twice this quantity of apple improves the pies, making them less rich. Line your plates with a rich paste, fill, cover, and bake. Measure the spices used, to save tasting next time, and to prevent mistakes.