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+"### Human: Beef
+### Assistant: [Illustration: Fig. 1.
+
+ 1. Cheek. 2. Neck. 3. Chuck Rib, or Shoulder having four Ribs. 4.
+ Front of the Shoulder, or Shoulder Clod, sometimes called Brisket.
+ 5. Back of the Shoulder. 6. Fore Shin, or Leg. 7,7. Plate pieces;
+ the front one is the Brisket, and the back one is the Flank, and is
+ divided again into the Thick Flank, or Upper Sirloin, and the Lower
+ Flank. 8. Standing Ribs, divided into First, Second, and Third Cuts.
+ The First Cut is next to the Sirloin, and is the best. 9. Sirloin. 10.
+ Sirloin Steak. 11. Rump, or Etch Bone. 12. Round, or Buttock. 13. Leg,
+ or Hind Shank.]"
+"### Human: Veal
+### Assistant: [Illustration: Fig. 2.
+
+ 1. Head and Pluck. 2. Rack and Neck. 3. Shoulder. 4. Fore Shank, or
+ Knuckle. 5. Breast. 6. Loin. 7. Fillet, or Leg. 8. Hind Shank, or
+ Knuckle.]
+
+
+[Illustration: _Mutton._
+
+Fig. 3.
+
+ 1. Shoulder. 2, 2. Neck, or Rack. 3. Loin. 4. Leg. 5. Breast.
+
+ A _Chine_ is two Loins.
+
+ A _Saddle of Mutton_ is two Legs and two Loins.]
+
+
+[Illustration: _Pork._
+
+Fig. 4.
+
+ 1. Leg. 2. Hind Loin. 3. Fore Loin. 4. Spare Rib. 5. Hand. 6. Spring.
+
+ _A Lamb_ is divided into two fore quarters and two hind quarters.
+
+ _Venison._ In this country nothing is used but the hind quarter. Two
+ legs and two loins are called a _Saddle_.]"
+"### Human: Beef
+### Assistant: The _Sirloin_ is to be roasted, and it is considered the best piece for
+steaks. The piece next forward of the Sirloin is about as good as any
+for roasting.
+
+The _Rump_ is to be corned, or cooked _à la mode_.
+
+The _Round_ is used for corning, or _à la mode_.
+
+The _Edge_ or _Etch Bone_ is corned, or for soup.
+
+The _Hock_ or _Shin_ is used for soups.
+
+The _Rib_ pieces of the fore quarter are used as roasting pieces. The
+_first cut_, which is next the Sirloin, is the best, and the others are
+better for corning.
+
+The _Head_ is used for mince pies, and the _Tongue_ for smoking. The
+_Legs_ are used for soups.
+
+The remaining pieces are used for salting down, stews, soups, and mince
+pies, according to various tastes.
+
+The _Tallow_ is to be tried up for candles."
+"### Human: Veal
+### Assistant: The _Loin_ is used for roasting.
+
+The _Fillet_ (which is the leg and hind flank) is used for cutlets, or
+to stuff and boil, or to stuff and roast.
+
+The _Chump end_ of the loin is used for roasting.
+
+The _Knuckles_ are used for broths.
+
+The _Neck_ is used for stews, pot pies, and broths, as are most of the
+remaining pieces.
+
+Many persons roast the fore quarter, which is divided into two pieces,
+called the brisket, or breast, and the rack."
+"### Human: Mutton
+### Assistant: The _Leg_ is boiled, or stuffed and roasted.
+
+The _Loin_ is roasted.
+
+The rest are for boiling, or corning.
+
+The Loin is chopped into pieces for broiling, called _Mutton Chops_.
+
+The Leg is often cut into slices and broiled.
+
+Many cure and smoke the leg, and call it smoked venison."
+"### Human: Pork
+### Assistant: The _Shoulder_ and _Ham_ are used for smoking.
+
+The _Spare Rib_ is used for roasting, and often is used as including
+all the ribs.
+
+The _Shoulder_ sometimes is corned and boiled.
+
+That which is to be salted down must have all the lean taken out, which
+is to be used for sausages, or broiling.
+
+The _Feet_ use for jelly, head cheese, and souse."
+"### Human: Directions for cutting up a Hog
+### Assistant: Split the Hog through the spine, take off each half of the head behind
+the ear, then take off a piece front of the shoulder and next the head,
+say four or five pounds, for sausages.
+
+Then take out _the leaf_ which lies around the kidneys, for lard.
+
+Then, with a knife, cut out the whole mass of the lean meat, except
+what belongs to the shoulder and the ham.
+
+Then take off the ham and the shoulder. Then take out all the fat to be
+used for lard, which is the loose piece, directly in front of the ham.
+
+Next cut off a narrow strip from the spring, or belly, for sausage
+meat. Cut up the remainder, which is clear Pork, for salting, in four
+or five strips of nearly equal width. Take off the cheek, or jowl, of
+the head for smoking with the ham; and use the upper part for boiling,
+baking, or head cheese.
+
+The feet are boiled and then fried, or used for jelly. It is most
+economical to try up the thin flabby pieces for lard to cook with.
+
+The leaf fat try by itself, for the nicest cooking.
+
+Clean all the intestines of the fat for lard. That which does not
+readily separate from the larger intestines use for soap grease.
+
+Of the insides, the liver, heart, sweet-breads, and kidneys, are
+sometimes used for broiling or frying. The smaller intestines are used
+for sausage cases.
+
+In salting down, leave out the bloody and lean portions, and use them
+for sausages."
+"### Human: To try out Lard
+### Assistant: Take what is called _the leaves_ and take off all the skin, cut it
+into pieces an inch square, put it into a clean pot over a slow fire,
+and try it till the scraps look a reddish brown, taking great care not
+to let it burn, which would spoil the whole. Then strain it through a
+strong cloth, into a stone pot, and set it away for use.
+
+Take the fat to which the smaller intestines are attached (not the
+large ones), and the flabby pieces of pork not fit for salting, try
+these in the same way, and set the fat thus obtained where it will
+freeze, and by spring the strong taste will be gone, and then it can be
+used for frying."
+"### Human: Directions for salting down Pork
+### Assistant: Cover the bottom of the barrel with salt an inch deep. Put down one
+layer of Pork and cover that with salt, half an inch thick. Continue
+thus till the barrel is full. Then pour in as much strong pickle as the
+barrel will receive. Always see that the Pork does not rise above the
+brine. When a white scum, or bloody-looking matter rises on the top,
+scald the brine and add more salt.
+
+Leave out bloody and lean pieces for sausages.
+
+The Pork ought to be packed as tight as possible, and _always_ kept
+_under_ the brine. Some use a stone for this purpose. In salting down
+a new supply, take the old brine, boil it down and remove all the scum,
+and then use it to pour over the Pork."
+"### Human: Mr. H. H.’s Receipt for Curing Hams
+### Assistant: Take an ounce of saltpetre for each ham, and one pint of molasses to
+every pound of saltpetre.
+
+Then take a quarter of a pound of common salt for every pint of
+molasses used.
+
+Heat the mixture till it nearly boils, and smear the _meat_ side with
+it, keeping the mixture hot and rubbing it in well, especially around
+the bones and recesses.
+
+Let the hams lie after this from four to seven days, according to the
+size of the hams.
+
+Then place them in a salt pickle, strong enough to bear an egg, for
+three weeks. Then soak eight hours in fresh water.
+
+Then hang in the kitchen, or other more convenient place, to dry for a
+fortnight. Then smoke from three to five days, or till well smoked.
+
+Then wrap them up in strong tar paper, tying it close.
+
+Then tie them tight in bags of coarse unbleached cotton, stuffing in
+shavings, so that no part of the paper touches the cotton. Hang them
+near the roof in a garret, and they will never give you any trouble."
+"### Human: To prepare Cases for Sausages
+### Assistant: Empty the cases, taking care not to tear them. Wash them thoroughly,
+and cut into lengths of two yards each. Then take a candle rod, and
+fastening one end of a case to the top of it, turn the case inside
+outward. When all are turned, wash very thoroughly and scrape them with
+a scraper made for the purpose, keeping them in warm water till ready
+to scrape. Throw them into salt and water to soak till used. It is a
+very difficult job to scrape them clean without tearing them. When
+finished they look transparent and very thin."
+"### Human: Sausage Meat
+### Assistant: Take one-third fat and two-thirds lean pork and chop them, and then to
+every twelve pounds of meat, add twelve large even spoonfuls of pounded
+salt, nine of sifted sage, and six of sifted black pepper. Some like a
+little summer savory. Keep them in a cool and dry place."
+"### Human: Bologna Sausages
+### Assistant: Take equal portions of veal, pork, and ham, chop them fine, season with
+sweet herbs and pepper, put them in cases, boil them till tender, and
+then dry them."
+"### Human: Another Receipt for Sausage Meat
+### Assistant: To twenty-five pounds of chopped meat, which should be one-third fat
+and two-thirds lean, put twenty spoonfuls of sage, twenty-five of salt,
+ten of pepper, and four of summer savory."
+"### Human: Pickle for Beef, Pork, Tongues, or Hung Beef
+### Assistant: Mix, in four gallons of water, a pound and a half of sugar or molasses,
+and of saltpetre two ounces. If it is to last a month or two, put in
+six pounds of salt; if you wish to keep it over the summer, use nine
+pounds of salt. Boil all together gently, and skim, and then let it
+cool.
+
+Put the meat in the vessel in which it is to stand, pour the pickle on
+the meat till it is covered, and keep it for family use.
+
+Once in two months boil and skim the pickle, and throw in two ounces of
+sugar and half a pound of salt.
+
+When tongues and hung beef are taken out, wash and dry the pieces, put
+them in paper bags and hang in a dry, warm place. In very hot weather,
+rub the meat well with salt before it is put in the pickle, and let it
+lie three hours for the bloody portion to run out. Too much saltpetre
+is injurious."
+"### Human: Another by measure, and with less trouble
+### Assistant: For every gallon of cold water, use a quart of rock salt, a tablespoon
+heaping full of saltpetre, six heaping tablespoonfuls of brown sugar,
+and two quarts of blown salt. No boiling is needed; keep it as long as
+there is salt undissolved at the bottom. When scum rises scald it, and
+add more sugar, salt, and saltpetre. Keep weights on the meat to keep
+it under.
+
+In very hot weather fresh meat will often spoil if it is put in cold
+pickle. At such times put the meat into hot pickle and boil it for
+twenty minutes, and the meat will keep a month or more. If you save the
+pickle, add a little more salt to it."
+"### Human: To salt down Beef to keep the year round
+### Assistant: To one hundred pounds of beef, take four quarts of rock salt pounded
+very fine, four ounces of saltpetre made very fine, four pounds of
+brown sugar, all well mixed.
+
+Scatter some over the bottom of the barrel, lay down one layer, and
+over that scatter the proportion of salt belonging to such a portion
+of the meat, allowing rather the most to the top layers. Pack all down
+very close, and if any scum should rise, sprinkle a pint or more of
+salt over the top."
+"### Human: To Cleanse Calf’s Head and Feet
+### Assistant: Wash clean, and sprinkle pounded rosin over the hair, dip in boiling
+water and take out immediately, and then scrape them clean. Then soak
+them in water four days, changing the water every day."
+"### Human: To Prepare Rennet
+### Assistant: Take the stomach of a new-killed calf, and do not wash it, as it
+weakens the gastric juice. Hang it in a cool and dry place five days
+or so, then turn the inside out and slip off the curds with the hand.
+Then fill it with salt, with a little saltpetre mixed in, and lay it in
+a stone pot, pouring on a teaspoonful of vinegar, and sprinkling on a
+handful of salt. Cover it closely and keep for use.
+
+After six weeks, take a piece four inches square and put it in a bottle
+with five gills of cold water and two gills of rose brandy, stop it
+close, and shake it when you use it. A tablespoonful is enough for a
+quart of milk."
+"### Human: Smoked Boiled Tongues
+### Assistant: Soak them in cold water all night, then wash them and boil for four or
+five hours, according to the size. When cooked, take off the skin and
+garnish with parsley."
+"### Human: À la Mode Beef
+### Assistant: Take a round of beef, cut it full of holes entirely through it, roll
+strips of raw salt pork in a seasoning made of thyme, cloves, and
+pepper and salt, half a teaspoonful of each; then draw these strips
+through the holes in the beef.
+
+Put some small onions, say half a dozen, with a quarter of a pound of
+butter into a sauce-pan with two great spoonfuls of milk and stew them
+till soft, put your beef and these onions in a pot, (you can stew the
+onions in the pot instead of the sauce-pan if you prefer it,) pour on
+hot water just enough to cover it, and let it cook slowly four or five
+hours. Just before taking it up, add a pint of wine, either Port or
+Claret. The onions can be cooked separately if preferred."
+"### Human: Another à la Mode Beef
+### Assistant: If you have about five pounds of beef, take one pound of bread, soak
+it in water, pour off the water and mash it fine, adding a bit of
+butter the size of half a hen’s egg, salt, mace, pepper, cloves, half a
+teaspoonful each, pounded fine.
+
+Mix all with a tablespoonful of flour and two eggs.
+
+Then cut holes through the beef and put in half of this seasoning, and
+put it in a bake-pan with boiling water enough to cover it.
+
+Put the pan lid, heated, over it, and a few coals on it, and let
+it stew two hours, then take it up and spread the other half of the
+dressing on the top, and add butter the size of a hen’s egg, heat the
+pan lid again hot enough to brown the dressing, and let it stew again
+an hour and a half.
+
+When taken up, if the gravy is not thick enough, add a teaspoonful of
+flour wet up in cold water, then add a couple of glasses of white wine
+to the gravy, and a bit of butter as large as a walnut."
+"### Human: To Boil a Leg of Veal or Mutton
+### Assistant: Make a stuffing of bread, and a quarter as much of salt pork, chopped
+fine and seasoned with sweet herbs, pepper and salt. Make deep gashes,
+or what is better, take out the bone with a carving knife, and fill up
+with stuffing, and sew up the opening with strong thread. When there is
+a flap of flesh, lap it over the opening and sew it down.
+
+Put it into a large pot and fill it with water, putting in a
+tablespoonful of salt, and let it simmer slowly three hours. If it is
+needful to add water, pour in boiling water. When it is done take it
+up, and save the broth for next day’s dinner."
+"### Human: Pot Pie, of Beef, Veal, or Chicken
+### Assistant: The best way to make the crust is as follows. Peel, boil, and mash
+a dozen potatoes, add a teaspoonful of salt, two great spoonfuls of
+butter, and half a cup of milk, or cream. Then stiffen it with flour,
+till you can roll it. Be sure to get all the lumps out of the potatoes.
+Some persons leave out the butter.
+
+Some roll butter into the dough of bread, others make a raised biscuit
+with but little shortening, others make a plain pie crust. But none are
+so good and healthful as the potato crust.
+
+To prepare the meat, first fry half a dozen slices of salt pork, and
+then cut up the meat and pork, and boil them in just water enough to
+cover them, till the meat is nearly cooked. Then peel a dozen potatoes,
+and slice them thin. Then roll the crust half an inch thick, and cut
+it into oblong pieces. Then put alternate layers of crust, potatoes,
+and meat, till all is used. The meat must have salt and pepper
+sprinkled over each layer. The top and bottom layer must be crust.
+Lastly, pour on the liquor in which the meat was boiled, until it just
+covers the whole, and let it simmer till the top crust is well cooked,
+say half or three quarters of an hour. If you have occasion to add
+more liquor, or water, it must be _boiling hot_, or the crust will be
+spoilt. The excellence of this pie depends on having light crust, and
+therefore the meat must first be nearly cooked before putting it in the
+pie, and the crust must be in only just long enough to cook, or it will
+be clammy and hard. When nearly done, the crust can be browned, with
+hot coals on a bake-lid. Great care is needed not to burn the crust,
+which should not be put where the fire reached the pot on the bottom."
+"### Human: Calf’s Head
+### Assistant: Take out the brains and boil the head, feet, and lights, in salted
+water, just enough to cover them, about two hours. When they have
+boiled nearly an hour and a half, tie the brains in a cloth and put
+them in to boil with the rest. They should previously be soaked half an
+hour in cold water. When the two hours have expired, take up the whole,
+and mash the brains fine, and season them with bread crumbs, pepper,
+salt, and a glass of Port or Claret, and use them for sauce. Let the
+liquor remain for a soup the next day. It serves more handsomely to
+remove all the bones."
+"### Human: Curried Dishes
+### Assistant: Chickens and veal are most suitable for curries. Boil the meat till
+tender, and separate the joints. Put a little butter in a stew-pan
+with the chickens, pour on a part of the liquor in which the meat was
+boiled, enough nearly to cover it, and let it stew twenty minutes more.
+
+Prepare the curry thus: for four pounds of meat, take a tablespoonful
+of curry powder, a tea-cup of _boiled_ rice, a tablespoonful of flour,
+and another of melted butter, a tea-cup of the liquor, and half a
+teaspoonful of salt, mix them, and pour them over the meat and let it
+stew ten minutes more.
+
+Rice should be boiled for an accompaniment."
+"### Human: To Prepare Curry Powder
+### Assistant: One ounce of ginger, one ounce of mustard, one of pepper, three of
+coriander seed, three of tumeric, half an ounce of cardamums, quarter
+of an ounce of Cayenne pepper, quarter of an ounce of cinnamon, and
+quarter of an ounce of cummin seed. Pound them fine, sift them, and
+cork them tight in a bottle."
+"### Human: Veal Stew
+### Assistant: Cut four pounds of veal into pieces three inches long and an inch
+thick, put it into the pot with water enough to cover it, and rise an
+inch over. Add a teaspoonful of salt, and put in four or five good
+slices of salt pork, and half a tea-cup of rice, butter the size of
+a hens egg, and season with pepper, salt, and sweet herbs, and let
+it simmer slowly till the rice is quite soft, allowing half an hour
+to heat and an hour to simmer. If there is too little water, pour in
+_boiling_ water.
+
+Adding a little curry turns it into a dish of curried veal, of which
+many are very fond. Be sure and skim it well, just before it begins to
+simmer.
+
+
+_Another Veal Stew_ (_very fine_).
+
+Cut four pounds of veal into strips three inches long and an inch
+thick, peel twelve large potatoes and cut them into slices an inch
+thick, then spread a layer of veal on the bottom of the pot, and
+sprinkle a little salt and a very little pepper over it, then put a
+layer of potatoes, then a layer of veal seasoned as before. Use up the
+veal thus, and over the last layer of veal put a layer of slices of
+salt pork, and over the whole a layer of potatoes. Pour in water till
+it rises an inch over the whole, and cover it as close as possible,
+heat it fifteen minutes and simmer it an hour.
+
+Ten minutes before taking up, put in butter the size of a hen’s egg,
+stir in a thin batter made of two tablespoonfuls of flour. Many add
+sweet herbs to the salt and pepper."
+"### Human: To Stew Birds
+### Assistant: Wash and stuff them with bread crumbs, seasoned with pepper, salt,
+butter, or chopped salt pork, and fasten them tight. Line a stew-pan
+with slices of bacon, add a quart of water and a bit of butter the size
+of a goose egg, or else four slices of salt pork.
+
+Add, if you like, sliced onions and sweet herbs, and mace. Stew till
+tender, then take them up and strain the gravy over them. Add boiling
+water if the liquor is too much reduced."
+"### Human: A fine Mutton Stew
+### Assistant: Take three quarts of peeled and sliced potatoes, three large onions,
+peeled and sliced, and mutton and ham cut into slices. Make layers
+first of potatoes, salted, and then with the mutton, sprinkled with
+salt, pepper, gravy, or butter, and mushroom or tomato catsup, two
+tea-cups of water, and the ham in small quantities. Cover tight and
+stew for an hour and a half. Watch, and add boiling water if needed, as
+there must be a good supply of gravy at the bottom."
+"### Human: A Sausage Stew
+### Assistant: Make a thick layer of slices of peeled potatoes, put on a little salt,
+and then cut up sausages over the potatoes. Continue alternate layers
+of potatoes and sausages, the top layer being potatoes, pour in a
+little water and some gravy, or butter, and if you have bits of ham mix
+them with the sausages."
+"### Human: To Bake Beef
+### Assistant: Take ten pounds of the buttock, rub it with salt and let it lie a day
+or two, then wash it, and make openings in the beef and insert bits
+of salt pork dipped in a mixture of powdered pepper, cloves, and fine
+minced onions, cover it, and let it bake four or five hours. Put a
+pint of water and teaspoonful of salt in the baking pan and baste
+occasionally. Make a gravy of the drippings."
+"### Human: Beef, or Mutton and Potato Pie
+### Assistant: Take a deep dish, butter it, and put in it a layer of mashed potatoes,
+seasoned with butter, pepper, salt and minced onions. Take slices of
+beef, or mutton, and season them with pepper and salt, lay them with
+small bits of salt pork over the potatoes. Then fill the dish with
+alternate layers, as above described, having the upper one potatoes.
+Bake an hour, or an hour and a half."
+"### Human: To Cook Pigeons
+### Assistant: Pigeons are good stuffed and roasted, or baked. They are better stewed
+thus:--Stuff them like turkeys, put them in a pot, breast downwards,
+and cover them with salted water an inch above the top, and simmer
+them two hours if tender, and three if tough. When nearly done, stir
+in a bit of butter the size of a goose egg, for every dozen pigeons.
+Take them up and add a little flour paste to the gravy, with salt and
+pepper, and pour some of it over them, and put the rest in a gravy dish."
+"### Human: Beef, or Veal Stewed with Apples (very good)
+### Assistant: Rub a stew-pan with butter, cut the meat in thin slices, and put in,
+with pepper, salt, and apple sliced fine; some would add a little
+onion. Cover it tight, and stew till tender."
+"### Human: To Boil a Turkey
+### Assistant: Make a stuffing for the craw, of chopped bread and butter, cream,
+oysters, and the yolks of eggs. Sew it in, and dredge flour over the
+turkey, and put it to boil in cold water, with a spoonful of salt in
+it, and enough water to cover it well. Let it simmer for two hours and
+a half, or if small, less time. Skim it while boiling. It looks nicer
+if wrapped in a cloth dredged with flour.
+
+Serve it with drawn butter, in which are put some oysters."
+"### Human: To Boil Corned Beef
+### Assistant: Put the beef in water enough to cover it, and let it heat slowly, and
+boil slowly, and be careful to take off the grease. Many think it much
+improved by boiling potatoes, turnips, and cabbage with it. In this
+case the vegetables must be peeled, and _all_ the grease carefully
+skimmed as fast as it rises. Allow about twenty minutes of boiling for
+each pound of meat."
+"### Human: General Remarks
+### Assistant: Be sure you have your spit and tin oven very clean and bright, and for
+this end wash them, if possible, before they get cold. If they stand,
+pour boiling water on to them.
+
+Have a fire so large as to extend half a foot beyond the roaster each
+side.
+
+When meat is thin and tender, have a small, brisk fire. When your meat
+is large, and requires long roasting, have large solid wood, kindled
+with charcoal and small sticks. Set the meat, at first, some distance
+from the place where it is to roast, so as to have it heat through
+gradually, and then move it up to roast.
+
+Slow roasting, especially at first, and still more for large pieces, is
+very important.
+
+Allow about _fifteen minutes_ for each pound of most kinds of meat, and
+if it is cold weather, or the meat fresh killed, more time is required,
+probably twenty minutes for each pound.
+
+When the meat is nearly done, stir up the fire to brown it. The meat
+should be basted a good deal, especially the first part of the time.
+
+Let meat be spitted so as to be equally balanced. When the meat is
+nearly done, the steam from it will be drawn toward the fire.
+
+A pale brown is the proper color for a roast.
+
+Some dredge on flour and baste, a short time before roasted meats are
+done.
+
+Whenever fresh lard is used instead of butter, in the dripping-pan, or
+to rub on meats, more salt must be used.
+
+Flour thickening in gravies must be wet up with very little water till
+the lumps are out, and then made thin. Never dredge flour into gravies,
+as it makes lumps. Strain all gravies."
+"### Human: Roast Beef
+### Assistant: The sirloin, and the first and second cuts of the rack, are the best
+roasting pieces.
+
+Rub it with salt; set the bony side to the fire to heat awhile, then
+turn it, and have a strong fire; and if thick, allow fifteen minutes to
+the pound; if thin, allow a little less. If fresh killed, or if it is
+very cold, allow a little more time. Half an hour before it is done,
+pour off the gravy, thicken it with brown flour, and season it with
+salt and pepper. It is the fashion to serve roast beef with no other
+gravy than the juice of the meat."
+"### Human: Roast Lamb
+### Assistant: The fore and hind quarter of lamb are used for roasting. Rub on a
+little softened butter, and then some salt and pepper, heat the bony
+side first, then turn and roast by a brisk fire, allowing about
+fifteen minutes to a pound, and rather more if fresh killed, or the
+weather cold. Put a pint of water and a teaspoonful of salt in the
+dripping-pan, and a little lard, or butter. Lamb is to be cooked
+thoroughly.
+
+The following is a very excellent _sauce_ for roast lamb. Pick, wash,
+and shred fine, some fresh mint, put on it a tablespoonful of sugar,
+and four tablespoonfuls of vinegar; or, chop some hard pickles to the
+size of capers, and put them to half a pint of melted butter, and a
+teaspoonful of vinegar."
+"### Human: Roast Mutton
+### Assistant: The saddle, shoulder, and leg are used for roasting.
+
+Rub the mutton with butter, and then with salt and pepper, and some add
+pounded allspice, or cloves. Put butter, or lard, in the dripping-pan,
+with a quart of water, or a pint for a small piece, and baste it often.
+Set the bony side toward the fire, at some distance, that it may heat
+through before roasting. Allow about a quarter of an hour for every
+pound. Mutton should be cooked rare.
+
+Make a brown gravy, and serve it with currant jelly."
+"### Human: Roast Veal
+### Assistant: The loin is the best for roasting, the breast and rack the next best.
+Wash the piece to be roasted in cold water, rub a little butter
+softened over it, and then some pepper and salt, put a pint or more
+water in the dripping-pan, and unless there is a good deal of fat, a
+bit of lard, or butter, and baste often. Set the bony side first to
+the fire to heat. Allow twenty minutes for every pound, and if cold,
+or fresh killed, a little more. Veal should be cooked very thoroughly.
+In roasting any part except the loin, cut slits in the veal and draw
+through the bits of salt pork, which, while roasting, impart a flavor
+to the veal."
+"### Human: To Roast a Fillet or Leg of Veal
+### Assistant: Cut off the shank bone of a leg of veal, and cut gashes in what
+remains. Make a dressing of chopped raw salt pork, salt, pepper,
+sweet herbs and bread crumbs, or use butter instead of pork. Stuff
+the openings in the meat with the dressing, put it in a bake-pan with
+water, just enough to cover it, and let it bake, say two hours for
+six pounds. Or put it in a tin oven, and roast it two or three hours,
+according to the size."
+"### Human: Baked, or Roasted Pig
+### Assistant: Take a pig that weighs from seven to twelve pounds, and as much as five
+weeks old. Wash it thoroughly outside and inside. Take any fresh cold
+meat, say one pound, and a quarter of a pound of salt pork, and twice
+as much bread as you have meat.
+
+Chop the bread by itself, and chop the meat and pork fine and mix
+all together, adding sweet herbs, pepper and salt, half a tea-cup
+of butter, and one egg. Stuff the pig with it, and sew it up tight.
+Take off the legs at the middle joint. Put it into a dripping-pan
+with cross-bars or a grate to hold it up, and with the legs tied, and
+pour into the pan a pint of water and set it in the oven. As soon as
+it begins to cook, swab it with salt and water, and then in fifteen
+minutes do it again. If it blisters it is cooking too fast; swab it,
+and diminish the heat. It must bake, if weighing twelve pounds, three
+hours. When nearly done, rub it with butter. When taken out set it for
+three minutes in the cold, to make it crisp."
+"### Human: To Roast a Spare Rib
+### Assistant: Rub with salt, pepper, and powdered sage. Put the bone side to warm
+slowly. Dredge on a little flour, and put a little salted water and
+butter into the dripping-pan, and baste with it. If large, it requires
+three hours; if small, only one to cook it. Pork must be cooked slowly
+and very thoroughly."
+"### Human: Roast Turkey
+### Assistant: Wash the outside and inside very clean. Take bread crumbs, grated or
+chopped, about enough to fill the turkey, chop a bit of salt pork, the
+size of a good egg, and mix it in, with butter, the size of an egg,
+pepper, salt, and sweet herbs to your taste. Then beat up an egg and
+work in. Fill the crop and the body, sew them up, and tie the legs and
+wings, and spit them. Set it where it will gradually heat, and turn it
+once or twice, while heating, for fifteen minutes. Then put it up to
+the fire, and allow about twenty-five minutes for each pound. Turkey
+must be cooked very thoroughly. It must roast slowly at first, and be
+often basted with butter on a fork. Dredge it with flour just before
+taking it up, and let it brown.
+
+Put the inwards in a skillet to boil for two hours, chop them up,
+season them, use the liquor they are boiled in for gravy, and thicken
+it with brown flour, and a bit of butter, the size of a hen’s egg. This
+is the giblet sauce. Take the drippings, say half a pint, thickened
+with a paste, made of a tablespoonful of brown, or white flour, and let
+it simmer five minutes, and then use it for thin gravy."
+"### Human: Roast Goose
+### Assistant: A goose should be roasted in the same manner as a turkey. It is better
+to make the stuffing of mashed potatoes, seasoned with salt, pepper,
+sage, and onions, to the taste. Apple sauce is good to serve with it.
+Allow fifteen minutes to a pound, for a gosling, and twenty or more for
+an older one. Goose should be cooked rare."
+"### Human: Roast Chickens
+### Assistant: Wash them clean outside and inside, stuff them as directed for turkeys,
+baste them with butter, lard, or drippings, and roast them about an
+hour. Chickens should be cooked thoroughly. Stew the inwards till
+tender, and till there is but little water, chop them and mix in gravy
+from the dripping-pan, thicken with brown flour, and season with salt,
+pepper, and butter. Cranberry, or new-made apple sauce, is good with
+them."
+"### Human: Roast Ducks
+### Assistant: Wash the ducks, and stuff them with a dressing made with mashed
+potatoes, wet with milk, and chopped onions, sage, pepper, salt, and
+a little butter, to suit your taste. Reserve the inwards to make the
+gravy, as is directed for turkeys, except it should be seasoned with
+sage and chopped onions. They will cook in about an hour. Ducks are
+to be cooked rare. Baste them with salt water, and before taking up,
+dredge on a little flour and let it brown.
+
+Green peas and stewed cranberries are good accompaniments.
+
+Canvass-back ducks are cooked without stuffing.
+
+Wild ducks must be soaked in salt and water the night previous, to
+remove the fishy taste, and then in the morning put in fresh water,
+which should be changed once or twice."
+"### Human: Mutton and Beef Pie
+### Assistant: Line a dish with a crust made of potatoes, as directed in the Chicken
+Pot Pie. Broil the meat ten minutes, after pounding it till the fibres
+are broken. Cut the meat thin, and put it in layers, with thin slices
+of broiled salt pork, season with butter, the size of a hen’s egg,
+salt, pepper, (and either wine or catsup, if liked); put in water till
+it nearly covers the meat, and dredge in considerable flour, cover it
+with the paste, and bake it an hour and a half if quite thick. Cold
+meats are good cooked over in this way. Cut a slit in the centre of the
+cover."
+"### Human: Chicken Pie
+### Assistant: Joint and boil two chickens in salted water, just enough to cover them,
+and simmer slowly for half an hour. Line a dish with raised or potato
+crust, or pie crust, then put the chicken in layers, with thin slices
+of broiled pork, butter, the size of a goose egg, cut in small pieces.
+Put in enough of liquor, in which the meat was boiled, to reach the
+surface, salt and pepper each layer, dredge in a little flour, and
+cover all with a light, thick crust. Ornament the top with the crust,
+and bake about one hour in a hot oven. Make a small slit in the centre
+of the crust. If it begins to scorch, lay a paper over a short time."
+"### Human: Mutton Haricot
+### Assistant: Make a rich gravy by boiling the coarser parts for the liquor, and
+seasoning with pepper, spice, and catsup. Cut into the gravy, carrots,
+parsnips, onions, and celery, boiled tender; then broil the mutton,
+first seasoning it with salt and pepper, put them into the gravy, and
+stew all about ten minutes. Garnish with small pickles."
+"### Human: To Cook a Shoulder of Lamb
+### Assistant: Check the shoulder with cuts an inch deep, rub on first butter, then
+salt, pepper, and sweet herbs, over these put the yolk of an egg and
+bread crumbs, and then bake or roast it a light brown. Make a gravy of
+the drippings, seasoning with pepper, salt, and tomato catsup, and also
+the grated rind and juice of a lemon; thicken with a very little flour."
+"### Human: Rice Chicken Pie
+### Assistant: Line a pudding dish with slices of broiled ham, cut up a boiled
+chicken, and nearly fill the dish, filling in with gravy or melted
+butter; add minced onions if you like, or a little curry powder, which
+is better. Then pile boiled rice to fill all interstices, and cover the
+top quite thick. Bake it for half or three quarters of an hour."
+"### Human: Potato Pie
+### Assistant: Take mashed potatoes, seasoned with salt, butter, and milk, and line a
+baking dish. Lay upon it slices of cold meats of any kind with salt,
+pepper, catsup, and butter, or gravy. Put on another layer of potatoes,
+and then another of cold meat as before. Lastly, on the top put a cover
+of potatoes.
+
+Bake it till it is thoroughly warmed through, and serve it in the dish
+in which it is baked, setting it in, or upon another."
+"### Human: General Remarks
+### Assistant: It is best to fry in lard not salted, and this is better than butter.
+Mutton and beef suet are good for frying. When the lard seems hot, try
+it by throwing in a bit of bread. When taking up fried articles, drain
+off the fat on a wire sieve."
+"### Human: A nice Way of Cooking Calf’s or Pig’s Liver
+### Assistant: Cut it in slices half an inch thick, pour on boiling water and then
+pour it off _entirely_, then let the liver brown in its own juices,
+turning it till it looks brown on both sides. Take it up and pour into
+the frying-pan enough cold water to make as much gravy as you wish;
+then sliver in onion, cut fine, add a little salt and nutmeg, and a bit
+of butter to season it, let it boil up once, then put back the liver
+for a minute, and then set it on the table."
+"### Human: Fried Veal Cutlets
+### Assistant: Take half a pint of milk, add a well-beaten egg, and flour enough to
+make a batter. Fry the veal brown in some sweet lard, then dip it in
+the batter and fry again till brown. Drop in some spoonfuls of batter,
+to fry after the veal is taken up, and put them on the top of the veal.
+Then put a little thin flour paste into the gravy, adding salt and
+pepper, and after one boil, pour it over the whole. The veal must be
+cut quite thin, and it should cook nearly an hour in the whole."
+"### Human: Fricassee Chickens
+### Assistant: Wash the chickens and divide them into pieces, put them in a pot, or
+stew-pan, with several slices of salt ham, or pork, and sprinkle each
+layer with salt and pepper; cover them with water, and let them simmer
+till tender, keeping them covered. Then take them up, and mix with the
+gravy a piece of butter the size of a hen’s egg, and a paste made of
+two teaspoonfuls of flour wet up with the gravy. Put back the chickens
+and let them stew five minutes. Then spread crackers, or toasted bread,
+on the platter, put the chickens on it, and pour the gravy over.
+
+In case it is wished to have them browned, take them out when nearly
+cooked and fry them in butter till brown, or pour off all the liquid
+and fry them in the pot."
+"### Human: Meats Warmed over
+### Assistant: Cold beef is best made into pies as in a foregoing receipt. Veal is
+best made into hashes, or force meat, as in following receipts. If it
+is liked more simply cooked, chop it fine, put in water just enough to
+moisten it, butter, salt, pepper, and a little juice of a lemon. Some
+like a little lemon rind grated in. Heat it through, but do not let it
+fry. Put it on buttered toast, and garnish it with slices of lemon.
+
+Cold salted, or fresh beef are good chopped fine with pepper, salt,
+and catsup, and water enough to moisten a little. Add some butter
+just before taking it up, and do not let it fry, only heat it hot. It
+injures cooked meat to cook it again. Cold fowls make a nice dish to
+have them cut up in mouthfuls, add some of the gravy and giblet sauce,
+a little butter and pepper, and then heat them through."
+"### Human: A nice Way of Cooking Cold Meats
+### Assistant: Chop the meat fine, add salt, pepper, a little onion, or else tomato
+catsup, fill a tin bread pan one-third full, cover it over with boiled
+potatoes salted and mashed with cream or milk, lay bits of butter on
+the top and set it into a Dutch, or stove oven, for fifteen or twenty
+minutes."
+"### Human: A Hash of Cold Meat for Dinner (very good)
+### Assistant: Peel six large tomatoes and one onion, and slice them. Add a spoonful
+of sugar, salt and pepper, and a bit of butter the size of a hen’s egg,
+and half a pint of cold water. Shave up the meat into small bits, as
+thin as thick pasteboard. Dredge flour over it, say two teaspoonfuls,
+or a little less. Simmer the meat with all the rest for _one hour_, and
+then serve it, and it is very fine.
+
+Dried tomatoes can be used. When you have no tomatoes, make a gravy
+with water, pepper, salt, and butter, or cold gravy: slice an onion in
+it, add tomato catsup (two or three spoonfuls), and then prepare the
+meat as above, and simmer it in this gravy _one hour_."
+"### Human: Cold Meat Turnovers
+### Assistant: Roll out wheat dough very thin, and put in it, like a _turnover_, cold
+meat chopped fine, and seasoned with pepper, salt, catsup, and sweet
+herbs. Make small ones, and fry them in lard till the dough is well
+cooked."
+"### Human: Head Cheese
+### Assistant: Boil in salted water the ears, skin, and feet of pigs till the meat
+drops from the bones; chop it like sausage meat. Season the liquor with
+pepper, salt, cloves, nutmeg, and cinnamon, or with pepper, salt, and
+sweet herbs, mix the meat with it, and while hot tie it in a strong bag
+and keep a heavy stone upon it until quite cold."
+"### Human: Souse
+### Assistant: Cleanse pigs’ ears and feet and soak them a week in salt and water,
+changing the water every other day. Boil eight or ten hours till
+tender. When cold put on salt, and pour on hot spiced vinegar. Fry them
+in lard."
+"### Human: Tripe
+### Assistant: Scrape and scour it thoroughly, soak it in salt and water a week,
+changing it every other day. Boil it eight or ten hours, till tender;
+then pour on spiced hot vinegar, or fry or broil it."
+"### Human: Force Meat Balls (another Hash.)
+### Assistant: Chop cold veal fine with one-fourth as much salt pork. Season with
+salt, pepper, and sweet herbs. Make them into balls and fry them brown."
+"### Human: To Prepare Cold Beef Steaks
+### Assistant: Put a fine minced onion into a stew-pan, and add half a dozen cloves
+and as many pepper corns, pour on a coffee cup of boiling water, and
+add three large spoonfuls of butter, or some gravy. Let it simmer ten
+minutes. Then cut up the beef in mouthfuls and put into this gravy to
+simmer four or five minutes, till heated through, but do not let it
+cook any more, as it is not healthful.
+
+Three large tomatoes stewed with the onion improves this."
+"### Human: A nice Way of Cooking Cold Boiled Ham
+### Assistant: Make quite a thin batter of flour, water, and eggs, with a little salt.
+Pour the batter over the bottom of a Dutch oven, or frying-pan, which
+has a very little hot butter, or lard in it; say three great spoonfuls.
+Let the batter be no thicker on the bottom than a straw; let it fry a
+couple of minutes and then cover the batter with _very_ thin slices of
+ham, and pour a thin cover of batter over them. Let it fry till the
+bottom looks a yellowish brown (have a hot fire), then cut it into
+squares, or into triangular quarters, or eighths, and turn it with a
+knife, and let it fry till the other side is browned."
+"### Human: Another Way of Cooking Cold Ham
+### Assistant: Cut up all the bits and ends, put them in a frying, or sauce pan, with
+a very little water and some butter. When warmed through, break in some
+eggs and stir them up with the ham until the egg is hardened."
+"### Human: A Veal Hash
+### Assistant: Cut up cooked veal into strips, flour them and fry them to a light
+brown, in butter. Then take them up and mix as much hot water as there
+is gravy, add a little flour paste, season with salt, pepper, catsup,
+and lemon-juice, then add the meat and heat it hot."
+"### Human: Veal Balls (another Hash)
+### Assistant: Chop the cold veal fine, removing hard portions, add as much bread
+crumbs as there is of meat, and half as much broiled salt pork chopped
+fine. Moisten all with a glass of white wine if you like it, put in two
+eggs, and season with salt, pepper, sweet herbs, and a little nutmeg.
+Form them into balls and fry in butter."
+"### Human: General Remarks
+### Assistant: It is best to oil the bars of the gridiron with suet and also warm
+them before putting the meat on. Chalk is sometimes rubbed on to
+the gridiron, when fish is to be broiled. It is desirable to keep a
+gridiron expressly for fish, otherwise meat is often made to taste
+fishy."
+"### Human: Broiled Ham
+### Assistant: Cut the ham into thin slices, and broil it very quickly over a hot
+fire, then put on butter and a little pepper."
+"### Human: Broiled Veal Cutlets
+### Assistant: Cut the veal into slices a quarter of an inch thick, lay them on the
+gridiron with an equal number of slices of salt pork beside them. When
+cooked, put the veal on to the dish, butter, salt, and pepper it well,
+and lay the salt pork on the top of it. Veal needs to broil a good
+while, till it looks done when cut open."
+"### Human: Broiled Mutton Chops
+### Assistant: These must be broiled over a quick fire and not cooked so much as veal."
+"### Human: Broiled Pork Steaks
+### Assistant: These must be cut rather thin, broiled quick, and very thoroughly."
+"### Human: Beef Steaks
+### Assistant: Those from the sirloin are best, those from the shoulder clod and
+round are not so good, but cheaper. Meat, if tough, is made more tender
+by pounding, if it is done very thoroughly, so as to break the fibres.
+Cut the steaks from half an inch to an inch thick. Broil on hot coals,
+and the quicker it is done the better. Ten or twelve minutes is enough
+time. Turn it four or five times, and when done put on butter, salt,
+and if you like pepper, and on both sides. Do not let your butter be
+turned to oil before putting it on. It is best to have beef tongs to
+turn beef, as pricking it lets out the juices. Often turning prevents
+the surface from hardening and cooks it more equally."
+"### Human: Beef Liver
+### Assistant: Cut it in slices half an inch thick, pour boiling water on it, broil it
+with some thin slices of salt pork dipped in flour; then cut the liver
+and pork up into mouthfuls, put them in a frying-pan with a little
+butter, pepper, and salt, and stew them three or four minutes."
+"### Human: To Poach Eggs
+### Assistant: Beat the eggs to a froth, pour them into a buttered tin, set it on
+coals, add salt and butter, stir till cooked, and then put it on to
+buttered toast."
+"### Human: To Boil Eggs
+### Assistant: Put them into boiling water and allow three minutes if you wish only
+the white hardened, and five minutes if you wish them hard. Another and
+more delicate way is to break them into boiling water and let them boil
+three or four minutes. Then take them up with a skimmer, draining them
+well, and lay them on buttered toast, and spread a little butter on
+them.
+
+Another, and the best way to boil them when in the shell, is to pour
+on boiling water and let them stand five minutes. Then pour it off and
+pour on more boiling water, and let them stand five minutes longer.
+
+This is the way in which they are cooked in egg boilers, which are set
+upon the table."
+"### Human: A Salt Relish
+### Assistant: Cut salt pork into thin slices, fry them till crisp, take them out and
+pour a little water to the fat, dredge in a little flour, and put in a
+little pepper. Then cut up the pork in mouthfuls and put to this gravy."
+"### Human: Egg Frizzle (very good)
+### Assistant: Pour boiling water on to salt, smoked beef slivered. Pour off the water
+and then frizzle it in the frying-pan with butter. When done, break in
+two or three eggs, and stir it till the egg is hardened."
+"### Human: Frizzled Beef
+### Assistant: Sliver smoked beef, pour on boiling water to freshen it, then pour off
+the water and frizzle the beef in butter."
+"### Human: Veal Cheese
+### Assistant: Prepare equal quantities of sliced boiled veal and smoked tongue,
+boiled, skinned, and sliced.
+
+Pound each separately in a mortar, moistening with butter as you
+proceed.
+
+Then take a stone jar, or tin can, and mix them in it, so that it will,
+when cut, look mottled and variegated. Press it hard and pour on melted
+butter. Keep it covered in a dry place. To be used at tea in slices."
+"### Human: A Codfish Relish
+### Assistant: Take thin slivers of codfish, lay them on hot coals, and when a
+yellowish brown, set them on the table."
+"### Human: Another Way
+### Assistant: Sliver the codfish fine, pour on boiling water, drain it off, and add
+butter, and a very little pepper, and heat them three or four minutes,
+but do not let them fry."
+"### Human: Salt Herrings
+### Assistant: Heat them on a gridiron, remove the skin, and then set them on the
+table."
+"### Human: French Vegetable Soup
+### Assistant: Take a leg of lamb, of moderate size, and four quarts water. Of
+potatoes, carrots, cabbage, onions, tomatoes, and turnips take a
+tea-cup full of each, chopped fine. Salt and black pepper to your taste.
+
+Wash the lamb, and put it into the four quarts of cold water. When the
+scum rises take it off carefully with a skimmer. After having pared
+and chopped the vegetables, put them into the soup. Carrots require
+the most boiling, and should be put in first; onions require the least
+boiling, and are to be put in the last.
+
+This soup requires about three hours to boil."
+"### Human: Plain Calf’s Head Soup
+### Assistant: Boil the head and feet in just water enough to cover them; when tender
+take out the bones, cut in small pieces, and season with marjoram,
+thyme, cloves, salt, and pepper.
+
+Put all into a pot, with the liquor, and four spoonfuls of thin batter,
+stew gently an hour, then, just as you take it up, add two or three
+glasses of Port wine, and the yolks of eggs boiled hard."
+"### Human: An Excellent Simple Mutton Soup
+### Assistant: Put a piece of the fore quarter of mutton into salted water, enough to
+more than cover it, and simmer it slowly two hours. Then peel a dozen
+turnips, and six tomatoes, and quarter them, and boil them with the
+mutton till just tender enough to eat. Thicken the soup with pearl
+barley. Some add sliced tomatoes, or the juice and rind of a lemon. Use
+half a tea-cup of rice if you have no pearl barley."
+"### Human: Pea Soup
+### Assistant: Soak dry peas over night, putting a quart of water to each quart of
+peas. Next morning boil them an hour in this water, and ten minutes
+before the hour expires put in a teaspoonful of saleratus. Change them
+to fresh water, put in a pound of salt pork, and boil three or four
+hours, till the peas are soft. Green peas need no soaking, and must
+boil not more than an hour. When taken up, add butter."
+"### Human: Portable Soup
+### Assistant: Boil down the meat to a thick jelly, season it highly with salt,
+spices, and wine, or brandy; when cold, cut it in square inches, and
+dry them in the sun. Keep them in a tight tin vessel, and when you use
+them put a quart of boiling water to one, or two of the cakes, which
+should be one inch square, and the fourth of an inch thick. Vegetables
+can be added."
+"### Human: A Rich Mock Turtle Soup
+### Assistant: Divide the lower from the upper part of the head, and put the head in a
+gallon of water, and boil till tender.
+
+Strain the liquor, and let it stand till the next day, and then take
+off the fat. Three quarters of an hour before serving it, hang it over
+the fire and season it with pepper, salt, mace, cloves, and sweet
+herbs, tied up in a small bag; add half a pint of rich gravy. Darken it
+with fried sugar, or browned flour; add the juice of two lemons, the
+yolks of eight eggs, boiled hard, and force meat balls. Just before
+taking up, pour in half a pint of wine."
+"### Human: Another Dry Pea Soup
+### Assistant: Soak the peas over night. Put a pound and a half of split peas into
+four quarts of water, with roast beef, or mutton bones, and a ham bone,
+or slices of ham. Add two heads of celery and two onions, and stew
+slowly till the peas are soft. Then strain the peas through a coarse
+sieve, and put them back and season to your taste with pepper and salt.
+Let it boil one hour longer. When you have no celery use a teaspoonful
+of essence of celery, or a spoonful of celery vinegar."
+"### Human: Clam Soup
+### Assistant: Wash a peck of clams and boil them in a pint of water, till those on
+the top open and they come out easily. Strain the liquor, and add a
+quart of milk. When it just boils thicken with two and a half spoonfuls
+of flour, worked into three of butter, with pepper, mace, and other
+spices to your taste. It is better without spice."
+"### Human: Oyster Soup
+### Assistant: Put a gallon of water to a knuckle of veal, boil it to two quarts,
+strain and add the juice of the oysters you are to use. Add pepper and
+salt to your taste. Fifteen minutes before taking it up, put in the
+oysters. Ten minutes before taking up, put in eight rolled crackers,
+and after it stops boiling, add half a pint of milk."
+"### Human: Veal Soup
+### Assistant: Take the knuckle and put it into salted water, enough to cover it, and
+also put in a pound of ham. When it is boiled very tender take up the
+meat, and strain the soup, and add a head of celery, cut small, one
+onion, a turnip and carrot sliced, four sliced tomatoes, a dozen corns
+of pepper, and salt to your taste. Thicken with three great spoonfuls
+of rice, or vermicelli, or a thin flour paste. Simmer it gently till
+all the vegetables are done.
+
+Almost any kind of meat can be made into soup, by taking the broth, and
+adding various kinds of seasoning and thickening; such as tomatoes,
+ochra, vermicelli, sweet herbs, and vegetables, and in such proportions
+as each one likes best. The preceding kinds of soup will be a guide as
+to proportions."
+"### Human: Macaroni Soup (Mrs. F.’s Receipt)
+### Assistant: Take six pounds of beef, and put it into four quarts of water, with
+two onions, one carrot, one turnip, and a head of celery. Boil it down
+three or four hours slowly, till there is about two quarts of water,
+and let it cool. Next day take off the grease, without shaking the
+sediment, and pour it off into the kettle, half an hour before dinner
+(leaving the sediment out), and add salt to suit the taste, a pint of
+macaroni, broken into inch pieces, and a tablespoonful and a half of
+tomato catsup."
+"### Human: Southern Gumbo (Mrs. L.’s Receipt)
+### Assistant: This is a favorite dish at the South and West, and is made in a variety
+of ways. The following is a very fine receipt, furnished by a lady, who
+has had an extensive opportunity for selection.
+
+Fry one chicken, when cut up, to a light brown, and also two slices of
+bacon. Pour on to them three quarts of boiling water. Add one onion and
+some sweet herbs, tied in a rag. Simmer them gently three hours and a
+half. Strain off the liquor, take off the fat, and then put the ham and
+chicken, cut into small pieces, into the liquor. Add half a tea-cup
+of _ochre_, cut up; if dry, the same quantity; also half a tea-cup of
+rice. Boil all half an hour, and just before serving add a glass of
+wine and a dozen oysters, with their juice. Ochre is a fine vegetable,
+especially for soups, and is easily cultivated. It is sliced and dried
+for soups in winter."
+"### Human: Giblet Soup
+### Assistant: Take the feet, neck, pinions, and giblets of two fowls, and add a pound
+and a half of veal, and a slice of lean ham. Pour on three quarts of
+cold water, and boil gently till the meat is very soft. Strain off the
+liquor, and, when cold, take off the fat. Cut the giblets and meat into
+half-inch pieces; add a tablespoonful of flour with one of butter, and
+some of the soup to thin it. Then put into the soup the butter and
+meat, with some sweet herbs tied in a bag, with salt to your taste.
+Boil it half an hour and it is done."
+"### Human: Directions for making Chowder
+### Assistant: The best fish for chowder are haddock and striped bass. Cut the fish
+in pieces of an inch thick, and two inches square. Take six or eight
+good-sized slices of salt pork, and put in the bottom of an iron pot,
+and fry them in the pot till crisped. Take out the pork, leaving the
+fat. Chop the pork fine. Put in the pot a layer of fish, a layer
+of split crackers, some of the chopped pork, black and red pepper,
+and chopped onion, then another layer of fish, split crackers, and
+seasoning. This do till you have used your fish. Then just cover the
+fish with water, and stew slowly till the fish is perfectly tender.
+Take out the fish, and put it in the dish in which you mean to serve
+it; set it to keep warm. Thicken the gravy with pounded cracker; add,
+if you like, mushroom catsup and Port wine. Boil the gravy up once,
+and pour over the fish; squeeze in the juice of a lemon, and garnish
+with slices of lemon.
+
+If not salt enough from the pork, more must be added."
+"### Human: To Fry Fish
+### Assistant: Fry some slices of salt pork, say a slice for each pound, and when
+brown take them up, and add lard enough to cover the fish. Skim it
+well, and have it hot, then dip the fish in flour, without salting it,
+and fry a light brown. Then take the fish up, and add to the gravy a
+little flour paste, pepper, salt; also wine, catsup, and spices, if you
+like. Put the fish and pork on a dish, and, after one boil, pour this
+gravy over the whole.
+
+Fish are good dipped first in egg and then in Indian meal, or cracker
+crumbs and egg, previous to frying."
+"### Human: To Boil Fish
+### Assistant: Fill the fish with a stuffing of chopped salt pork, and bread, or bread
+and butter, seasoned with salt and pepper, and sew it up. Then sew it
+into a cloth, or you cannot take it up well. Put it in cold water, with
+water enough to cover it, salted at the rate of a teaspoonful of salt
+to each pound of fish, and about three tablespoonfuls of vinegar. Boil
+it slowly for twenty or thirty minutes, or till the fin is easily drawn
+out. Serve with drawn butter and eggs, with capers or nasturtions in it.
+
+Fish can be baked in the same way, except sewing it up in a cloth.
+Instead of this, cover it with egg and cracker, or bread crumbs."
+"### Human: To Broil Fish
+### Assistant: Salt fish must be soaked several hours before broiling. Rub suet on
+the bars of your gridiron, then put the fish flesh side down (some say
+skin side down, as it saves the juices better), and broil till nearly
+cooked through. Then lay a dish on it, and turn the fish by inverting
+the gridiron over the dish. Broil slowly, and never pile broiled fish
+one above another on the dish."
+"### Human: Baked Fish
+### Assistant: Cod, bass, and shad are good for baking. Stuff them with a seasoning
+made of bread crumbs or crackers, butter, salt, pepper, and, if you
+like, spices. Put the fish in a bake-pan, with a tea-cup of water, and
+a bit of butter, and bake from forty-five to sixty minutes."
+"### Human: Cod Sounds and Tongues
+### Assistant: Soak them four hours in blood-warm water, then scrape off the skin, cut
+them up, and stew them in a little milk till tender. Just before taking
+up stir in butter, and a little flour paste, and scatter cold boiled
+eggs cut up over them."
+"### Human: To Cook Salt Codfish
+### Assistant: Soak the fish in a pailful of water all night. Then hang it in a good
+deal of water where it will be kept warm. Put one even great spoonful
+of saleratus in the water. (This last softens it as nothing else will
+do.) Change the water an hour before dinner, and hang it where it will
+get scalding hot. It must not boil, but only simmer. Take it up into a
+napkin, so as to keep it dry and hot."
+"### Human: To Cook Cold Codfish
+### Assistant: Mash boiled potatoes, mash the fish and mix with them, adding some
+cream or milk, and a little pepper, make them into round cakes an inch
+thick, and fry them in fresh lard."
+"### Human: To Cook Oysters
+### Assistant: Oysters are best roasted in the shell, convex side downward, to hold
+the juices, and cooked till they will open well. They are good also
+cooked in a batter made by adding wheat flour to the juice till it is
+a batter, and adding two eggs and a salt spoonful of salt. Fry in hot
+lard to a light brown."
+"### Human: Lobsters
+### Assistant: These must never be cooked after they are dead. Put them alive into
+boiling water, and boil them till the small joints come off easily."
+"### Human: Scolloped Oysters
+### Assistant: Take the oysters from the liquor, and place some at the bottom of the
+dish, then grate some bread over them, a little nutmeg, pepper, salt,
+and cloves. Add another laying of oysters, and the seasoning, a little
+butter, and a glass of wine. Cover the whole with grated bread, and
+bake half an hour, or perhaps a little more. There will be liquor
+enough without adding any water or oyster broth."
+"### Human: Pickled Oysters
+### Assistant: After taking out the oysters, to each quart of liquor put a teaspoonful
+of pepper, two blades of mace, three tablespoonfuls of white wine, and
+four of vinegar, also a tablespoonful of salt. Simmer the oysters in
+this five minutes, then take them out and put in jars, then boil the
+pickle, skim it, and pour it over them."
+"### Human: To Crimp Fresh Fish
+### Assistant: Cut in slices and lay them for three hours in salt and water, and a
+glass of vinegar, then fry or broil them."
+"### Human: To Cook Eels
+### Assistant: Dress them, lay them open flat, rub them with salt and pepper, cut them
+in short pieces, and broil them. Small ones are best skinned and fried."
+"### Human: To Cook Scollops
+### Assistant: Boil them, take out the hearts (which is the only part used), dip them
+in flour and fry brown in lard, or stew with butter, pepper, salt, and
+a little water."
+"### Human: A Good Way of Using Cold Fresh Fish
+### Assistant: Take cold cooked fish, chop it with bread crumbs, pepper, salt, and
+boiled salt pork, or ham; season with salt, pepper, catsup, or wine.
+Mould into balls with egg and bread crumbs, and fry in lard."
+"### Human: To Cook Clams
+### Assistant: Thin-edged clams are the best ones. Roast them in a pan over a hot
+fire, or in a hot oven, placing them so as to save the juice. When they
+open, empty the juice into a sauce-pan, and add the clams with butter,
+pepper, and very little salt.
+
+To boil them, put them in a pot with a very little water, and so as to
+save their juices. Proceed as above, and lay buttered toast in the dish
+when you take them up. Clams are good put into a batter and fried."
+"### Human: To prepare Gravy for a Cold Beef Hash, or Steak Hash
+### Assistant: For a small dish for six persons, put a tea-cup and a half of boiling
+water into a small sauce-pan, and make a thin paste with a heaping
+teaspoonful of flour, wet with a great spoonful of cold water. Stir it
+in, and boil it three minutes. Then put in half a teaspoonful of black
+pepper and rather more salt, and let it stand where it will be kept
+hot, but not boiling, till fifteen minutes before it is to be used.
+
+Then cut the beef into half-inch mouthfuls and take as many mouthfuls
+of cold boiled potato, and half as many of cold turnip. Put these all
+together into a tin pan the size of a dining plate. Then stir in two
+great spoonfuls of butter into the gravy till melted, and, if you like
+tomato catsup, add a great spoonful, and pour it over the hash, and
+cover it with a plate and let it heat on the stove, or trivet, ten
+minutes, and then serve it.
+
+If the hash is made without vegetables, take only a tea-cup full of
+water, and a teaspoonful of flour, and a little less pepper and salt.
+
+If you have the beef gravy of yesterday, use it instead of butter, and
+put in less pepper, salt, butter, and water, and only one spoonful of
+butter.
+
+If tomatoes are liked, peel and slice two large ones, and add with the
+potatoes and turnips.
+
+Let a housekeeper try this, and then vary it to her own taste, or the
+taste of her family, and then write the exact proportions for the use
+of all the future cooks of her family."
+"### Human: Gravy for a Mutton Hash, or Venison Hash
+### Assistant: For a dish for six persons, take a tea-cup and a half of boiling water,
+and slice fine one small onion (say one an inch in diameter) into it,
+to give a slight flavor of onion, and thus hide the strong mutton
+taste. Mix a thin paste made with a heaping teaspoonful of flour, wet
+with a great spoonful of water, stir it in, and let it boil three
+minutes, adding a half a teaspoonful of black pepper, and rather more
+salt. Then set it where it will keep hot, but not boil, till wanted.
+
+Cut the mutton into half-inch mouthfuls, leaving out most of the fat.
+Cut up the same number of mouthfuls of cold boiled potatoes, and half
+as much cold boiled turnips, and slice in two large peeled tomatoes,
+or cold boiled parsnip, or both. Mix them in a tin pan the size of a
+dining plate, stir two great spoonfuls of butter into the gravy, and,
+if you like, a great spoonful of tomato catsup, and pour it on to the
+hash. Cover it with a plate, and set it to heat ten minutes on the
+stove, or on a trivet over coals.
+
+If you do not put in vegetables, take less water, salt, and pepper. If
+you do not put in onion, put in a wine-glass of currant, plum, or grape
+jelly, or squeeze in some lemon juice when you add the butter, and
+leave out the catsup, or not, as you like. Modify to suit your taste,
+and then write the proportions exactly, for all future cooks of your
+family."
+"### Human: To prepare a Veal Hash
+### Assistant: Take a tea-cup of boiling water in a sauce-pan, and mix in an even
+teaspoonful of flour wet with a spoonful of cold water, and let it boil
+five minutes. Then add, not quite half a teaspoonful of black pepper,
+as much salt, and two great spoonfuls of butter, and set it where it
+will keep hot, but not boil.
+
+Chop the veal very fine, and mix with it, while chopping, half as much
+stale bread crumbs. Put it in a tin pan and pour the gravy on to it,
+and let it heat on a stove or trivet ten minutes.
+
+Toast some bread and cut it into triangular pieces, and lay it on the
+bottom of a dish. Spread the hash over, and pour on the gravy. Cut
+slices of lemon to lay on the top and around the edge of the platter.
+
+If you like a seasoning of sweet herbs with this hash, the nicest way
+is to tie some in a rag and boil it in the water of the gravy when you
+first mix it."
+"### Human: Common Gravies
+### Assistant: Pour out the drippings of the tin roaster through a gravy strainer,
+into a pan, and set it away till cold. Next day, scrape the sediment
+from the bottom and then use it to make gravy in place of butter, for
+hashes. Mutton drippings must never be used for cooking.
+
+It is not fashionable to have gravy made for roast beef or mutton, as
+the juice of the meat is preferred, which, on the plate, is mixed with
+catsup or whatever is preferred.
+
+Gravies for poultry are made as directed in the article on roasting
+meats.
+
+_Drawn butter_ is the foundation of most common gravies, and is to be
+prepared in either of the two ways described below."
+"### Human: Drawn Butter, or Melted Butter
+### Assistant: Rub in two teaspoonfuls of flour into a quarter of a pound of butter.
+Add five tablespoonfuls of cold water. Set it into boiling water and
+let it melt, and heat until it begins to simmer, and it is done. Never
+simmer it on coals, as it fries the oil and spoils it. Be careful not
+to have the flour in lumps. If it is to be used with fish, put in
+chopped eggs and nasturtions, or capers.
+
+If used with boiled fowl, put in oysters while it is simmering, and let
+them heat through."
+"### Human: Another Mode of preparing Drawn Butter
+### Assistant: Make three teaspoonfuls of flour into a thin batter, and stir it
+into a tea-cup of boiling water in a sauce-pan, and let it boil five
+minutes. Then take it off, and cut up a quarter of a pound of butter
+into pieces, and put in and keep it hot till it is melted. This is
+the easiest way, and if it is for very rich cooking more butter may be
+added."
+"### Human: Drawn Meat Gravies, or Brown Gravies
+### Assistant: Put into a sauce-pan fresh meat cut in small pieces, seasoned with salt
+and pepper and a bit of butter, and heat it half an hour, till brown,
+stirring so that it shall not stick.
+
+Pour on boiling water, a pint for each pound--simmer three hours and
+skim it well. Settle and strain it, and set it aside to use. Thicken,
+when you need it, with brown flour, a teaspoonful to a half pint."
+"### Human: A Nice Article to use for Gravy, or Soup
+### Assistant: Take butter the size of an egg, add a tablespoonful of sugar, put it in
+a skillet, and stir it till a dark brown, then dredge in flour, and use
+it to darken gravy or soup."
+"### Human: Burnt Butter for Fish, or Eggs
+### Assistant: Heat two ounces of butter in a frying-pan, till a dark brown, then add
+a tablespoonful of vinegar, half a teaspoonful of salt, and half a
+dozen shakes from the pepper box."
+"### Human: Sauce for Salad, or Fish
+### Assistant: Take the yolk of two eggs boiled hard, mash them with a mustard
+spoonful of mustard, a little black pepper, a little salt, three
+tablespoonfuls of salad oil, and three of vinegar. A tablespoonful of
+catsup would improve it for many."
+"### Human: Wine Sauce for Mutton, or Venison
+### Assistant: Take half a pint of the liquor in which the meat was cooked, and when
+boiling, put in pepper, salt, currant jelly, and wine to your taste;
+add about a teaspoonful of scorched flour, mixed with a little water."
+"### Human: Oyster Sauce
+### Assistant: Take a pint of oyster juice, add a little salt and pepper, and a stick
+of mace, boil it five minutes, and then add two teaspoonfuls of flour,
+wet up in half a tea-cup of milk. Let this boil two minutes, then put
+in the oysters and a bit of butter the size of an egg; in two minutes
+take them up."
+"### Human: Lobster Sauce
+### Assistant: Mix in six tablespoonfuls of vinegar, the yolks of two boiled eggs,
+some of the lobster spawn, a mustard spoonful of mustard, two
+tablespoonfuls of salad oil or melted butter, and a little salt and
+pepper."
+"### Human: Apple Sauce
+### Assistant: Boil peeled and quartered tart apples, and put in butter and sugar to
+your taste. If boiled in cider with quinces, it will keep a long time.
+The fresh-made is best."
+"### Human: Celery Sauce for Boiled Fowls
+### Assistant: Take four or five celery heads, and cut up all but the green tops into
+small pieces, and boil it in half a pint of water till tender. Mix
+two teaspoonfuls of flour with a little milk and put in, with a salt
+spoonful of salt, and butter the size of an egg. When it boils, take it
+up."
+"### Human: Celery Vinegar
+### Assistant: This is fine to keep in the castor stand. Pound two gills of celery
+seed, and add sharp vinegar. Shake every day for a week or two. The
+flavor of sweet herbs and sage can be obtained by pouring vinegar on to
+them, and for three successive days taking them out, and putting in a
+fresh supply of herbs. It must be kept corked and sealed."
+"### Human: Essence of Celery, to flavor Soup
+### Assistant: Bruise celery seed, and steep it in brandy for a fortnight. An ounce to
+half a pint of brandy is enough. Half a teaspoonful will flavor soup."
+"### Human: Herb Spirit
+### Assistant: It is convenient sometimes to use herb spirit instead of the herbs.
+It is made thus. Take all the sweet herbs, as thyme, marjoram, sweet
+basil, and summer savory, dry, pound, sift, and steep in brandy for a
+fortnight; an ounce to half a pint."
+"### Human: Soup Powder
+### Assistant: The following is a very convenient article for soups. Dry, pound, and
+sift the following ingredients together. Take one ounce each, of lemon,
+thyme, basil, sweet marjoram, summer savory, and dried lemon peel, with
+two ounces of dried parsley, and a few dried celery seeds. Bottle it
+tight. Horseradish can be sliced thin, dried and pounded, and kept in
+a bottle for use. Mushrooms can be dried in a moderately warm oven,
+then powdered with a little mace and pepper, and kept to season soup or
+sauces."
+"### Human: Soy
+### Assistant: One pound of salt, two pounds of sugar, fried half an hour over a slow
+fire, then add three pints of boiling water, half a pint of essence of
+anchovies, a dozen cloves, and some sweet herbs. Boil till the salt
+dissolves, then strain and bottle it."
+"### Human: Tomato Catsup
+### Assistant: Pour boiling water on the tomatoes, let them stand until you can rub
+off the skin, then cover them with salt, and let them stand twenty-four
+hours. Then strain them, and to two quarts put three ounces of cloves,
+two ounces of pepper, two nutmegs. Boil half an hour, then add a pint
+of wine."
+"### Human: Mushroom Catsup
+### Assistant: Put the mushrooms in layers, with salt sprinkled over each layer, and
+let them stand four days. Then mash them fine, and to every quart add
+two-thirds of a teaspoonful of black pepper, and boil it in a stone jar
+set in boiling water two hours. Strain it without squeezing, boil the
+liquor, let it stand to cool and settle, then bottle, cork, and seal
+it, and set it in a cool place."
+"### Human: Walnut Catsup
+### Assistant: Bruise ten dozen young walnuts, add a quart of vinegar, and
+three-fourths of a pound of fine salt. Let them stand two weeks,
+stirring every day. Strain off the liquor, and add half an ounce of
+black pepper whole, thirty cloves, half an ounce of bruised nutmeg,
+half an ounce of ginger, and four sticks of mace. Boil the whole an
+hour, then strain and bottle tight."
+"### Human: Potatoes
+### Assistant: The great art of cooking potatoes is, to take them up _as soon_ as they
+are done. Of course it is important to begin to cook them at the proper
+time.
+
+When boiled, baked, fried, or steamed, they are rendered watery by
+continuing to cook them after they reach the proper point. For this
+reason, potatoes, to bake or boil, should be selected so as to have
+them nearly the same size. Begin with the largest first, and continue
+to select the largest till all are gone. Be careful that the water does
+not stop boiling, as thus the potatoes will be watery. Never boil them
+very hard, as it breaks them."
+"### Human: Boiled Potatoes
+### Assistant: Wash, but do not cut them. Put them in boiling water, having only a
+small quantity more than enough to cover them. Put salt in, say a great
+spoonful to half a pailful of potatoes. Boil them moderately; when
+nearly done, let them simmer slowly, and when cooked (as is discovered,
+not by their cracking, but by a fork) pour off the water, and let them
+stand till dry. Medium-sized potatoes, when young, will cook in from
+twenty to thirty minutes; when old, it requires double the time. When
+peeled they boil fifteen minutes quicker. Old potatoes, in the spring,
+are improved by soaking in water all night."
+"### Human: Other Modes of Cooking Potatoes
+### Assistant: After boiling and peeling them, divide them and lay them on a gridiron
+to brown. Or when cold, the day after boiling, cut them in slices, and
+cook them on a griddle, with just enough lard to make them brown, or
+you can brown them on a gridiron.
+
+Another pretty mode for a fancy dish is, to peel large potatoes and
+then cut them round and round in shavings, as you pare an apple. Fry
+them with clean sweet lard in a frying-pan, till brown, stirring them
+to brown alike, drain them on a sieve, and after sprinkling a little
+fine salt over them, place them on the table.
+
+Another tasteful mode is, after boiling and peeling them, to flour
+them, then dip them in the yolk of an egg, and roll them in fine bread
+crumbs. Then fry them till brown and they look very handsomely, and are
+excellent to the taste. Fry them without this preparation and they are
+very nice.
+
+When potatoes become old, mash them fine, season with salt and butter,
+and a little cream or milk, place them in a dish, smoothing and shaping
+the top handsomely, and making checks with a knife; then brown them in
+a stove, or range-oven, and they are excellent. These can also be made
+into balls, dipped in egg and crumbs, and fried as directed above, and
+they look very handsomely.
+
+Potatoes, when roasted, should be very carefully washed and rinsed, and
+then roasted in a Dutch oven, or stove oven. Notice, lest they be put
+in too soon, and thus be made watery by cooking too long.
+
+The following is a very nice way of preparing potatoes for breakfast.
+Peel them, and cut them in very thin slices into a very little boiling
+water, so little that it will be evaporated when they are cooked.
+At this point, add salt to your taste, some cream, or if you have
+not cream put in a _very little_ milk and a bit of butter. A little
+practice will make this a very favorite dish in any family. The art
+is, to cook the potatoes with very little water, so that it will be
+evaporated at the time the potatoes are done. They must be stirred
+while cooking occasionally.
+
+Another mode is, to mash the potatoes and add salt, butter, and a
+little cream, and set them away. Then cut them in slices, and fry for
+breakfast.
+
+Many think the following the best way of boiling potatoes. Peel them,
+and soak in cold water two hours. Boil in just enough water to cover
+them. When about done, pour off the water, and let them steam five
+minutes uncovered."
+"### Human: Turnips
+### Assistant: Boil turnips in a vessel by themselves. Try them with a fork, and
+if sweet and good, send them to the table when taken up. If watery,
+mash them, wring them in a cloth, and add salt and butter, and if the
+sweetness is gone, add a little white sugar, and they will be as good
+as new. Boil them in a good deal of water, with salt in it. If they
+boil too long, they lose their sweetness and become bitter. An hour is
+the medium time required."
+"### Human: Asparagus
+### Assistant: Keep it cool and moist on the cellar bottom till wanted.
+
+Throw it into cold water, cut off all that is tough, tie it in small
+bundles, salt the water when boiling, and then put them in and let them
+boil from fifteen to twenty-five minutes. When done, take it up with a
+skimmer, lay it on buttered toast, and put butter on to it. Drain it
+well on the skimmer before putting it on the toast, or it will spoil
+the dish."
+"### Human: Beets
+### Assistant: Beets must not be cut, as this makes them lose their sweetness. Salt
+the water, and boil them in summer an hour, and in winter three hours."
+"### Human: Parsnips and Carrots
+### Assistant: Parsnips and carrots must be split, or else the outside is done too
+much before the inside is cooked sufficiently. Salt the water, and boil
+them when young half an hour, and two hours when old. Boil enough to
+have some to slice and fry for the next day’s dinner or breakfast, as
+they are much the best cooked in this way."
+"### Human: Onions
+### Assistant: Select the white kind, peel them and put them in boiling milk, a little
+salted, and boil them from half to three quarters of an hour. When
+taken up, drain in a colander, pour a little melted butter over them,
+or put on cold butter."
+"### Human: Jerusalem Artichokes
+### Assistant: Scrape them, and put them in boiling salted water. Boil large ones
+about two hours, then take them up and butter them."
+"### Human: Squashes
+### Assistant: Summer squashes boil whole, when very young. When older, quarter them,
+and take out the seeds. Put them into boiling salted water; when done,
+squeeze out the water by wringing in a cloth, and add butter and salt
+to your taste.
+
+The neck part of the winter squash is the best; cut it into slices,
+peel it, boil it in salted water till tender, then drain off the water,
+and serve it without mashing, or, if preferred, wring it and season
+with butter and salt. What is left over is excellent _fried_ for next
+day’s breakfast or dinner. It must be in slices, and not mashed. Save
+the water in which they are boiled, to make yeast or brown bread, for
+which it is excellent."
+"### Human: Cabbage and Cauliflowers
+### Assistant: Take off the outer leaves of a cabbage, cut the stalky part in
+quarters, down to the centre, put it in boiling salted water, and boil
+them from half an hour to an hour. Cabbages, like turnips, must have a
+good deal of water, or they will taste strong.
+
+For cauliflowers, cut off all the leaves but the small ones mixed with
+the head, and boil in salted water till it is tender. Some wrap some
+of the large leaves around the head, and tie them on, and when cooked
+throw aside the leaves. Drain the cauliflower with a skimmer and eat it
+with drawn butter.
+
+       *       *       *       *       *
+
+Most vegetables must be put in water only sufficient to cover them,
+allowing a little more for evaporation. Strong vegetables like turnips,
+cabbage, and some of the greens, require a good deal of water."
+"### Human: Peas
+### Assistant: Peas, to be good, must be fresh from the vines. Throw them into boiling
+salted water, and cook them from fifteen to thirty minutes, according
+to their age. When old, they are improved by putting a very little
+saleratus into the water, say a quarter of a teaspoonful to half a peck
+of shelled peas."
+"### Human: Sweet Corn
+### Assistant: If it is to be boiled on the cob, put it in salted boiling water, and
+let it cook from twenty minutes to three quarters of an hour after it
+begins to boil, according to the age of the corn."
+"### Human: Succatosh
+### Assistant: If you wish to make succatosh, boil the beans from half to three
+quarters of an hour, in water a little salt, meantime cutting off the
+corn and throwing the cobs to boil with the beans. Take care not to cut
+too close to the cob, as it imparts a bad taste. When the beans have
+boiled the time above mentioned, take out the cobs, and add the corn,
+and let the whole boil from fifteen to twenty minutes, for young corn,
+and longer for older corn. Make the proportions two-thirds corn and
+one-third beans. Where you have a mess amounting to two quarts of corn
+and one quart of beans, take two tablespoonfuls of flour, wet it into a
+thin paste, and stir it into the succatosh, and let it boil up for five
+minutes. Then lay some butter in a dish, take it up into it, and add
+more salt if need be."
+"### Human: Beans
+### Assistant: Throw them into salted boiling water, and cook them from an hour to an
+hour and a half, according to the age. A little saleratus improves them
+when old; a piece as big as a pea will do. If you put in too much, the
+skins will slip off."
+"### Human: Egg Plant
+### Assistant: Boil them in a good deal of water a few minutes, to get out the bitter
+taste, then cut them in slices, and sprinkle a little salt on them.
+Then fry them brown in lard or butter. If they are fried on a griddle,
+with only butter enough to keep them from sticking, they are better
+than when more butter is used."
+"### Human: Baked Beans
+### Assistant: Pick over the beans the night before, and put them in warm water to
+soak, where they will be kept warm all night. Next morning pour off the
+water, and pour on boiling water, and let them stand and simmer till
+the beans are soft, and putting in with them a nice piece of pork, the
+skin gashed. Put them into the deep dish in which they are to bake,
+having water just enough to cover them. Bury the pork in the middle,
+so that the top will be even with the surface. All the garden beans
+are better for baking than the common field bean. They must bake in a
+moderately hot oven from two to three hours."
+"### Human: Tomatoes
+### Assistant: Pour on scalding water, and let them remain in it five minutes, to
+loosen the skins. Peel them, and put them in a stew-pan with a little
+salt and butter, and let them stew half an hour, and then pour them on
+to buttered toast.
+
+_Another Way._--Peel them, put them in a deep dish, put salt and
+pepper, and a little butter over them, then make a layer of bread
+crumbs, or pounded crackers, then make another layer of tomatoes, and
+over these another layer of crumbs, till the dish is filled. The top
+layer must be crumbs. Some persons put nutmeg and sugar with the other
+seasoning. Bake three quarters of an hour, or more, according to the
+size.
+
+_Another Way._--Peel them, put them in a stew-pan with some salt, boil
+them nearly half an hour, then put into them three or four beaten eggs,
+and more salt if needed, and very little pepper. Many would add a few
+small slices of onion. Most who have tried this last are very fond of
+it."
+"### Human: Greens
+### Assistant: Beet tops, turnip tops, spinach, cabbage sprouts, dandelions, cowslips,
+all these boil in salted water till they are tender, then drain in
+a colander, pressing hard. Chop them a little, and warm them in a
+sauce-pan, with a little butter.
+
+Lay them on buttered toast, and if you like, garnish them with
+hard-boiled egg, cut in slices. If not fresh, soak them half an hour in
+salt and water."
+"### Human: Cucumbers
+### Assistant: The chief art of preparing cucumbers consists in making them cool and
+crisp. This is done by putting them in cold water for half an hour,
+and then cut them in thin slices into cold water. Then drain them in a
+colander, and season them with pepper, salt, and vinegar.
+
+Cucumbers are very nice cooked in this way. Peel and cut them into
+quarters, take out the seeds, and boil them like asparagus. Put them on
+to buttered toast, and put a little butter over them."
+"### Human: Macaroni
+### Assistant: Mix a pint of milk, and a pint of water, and a teaspoonful of salt;
+put in two ounces of macaroni, and boil till the liquor is wasted and
+the macaroni tender. Put on butter, or pour over some gravy. Cut the
+macaroni in pieces of three or four inches, in order to help it out
+more conveniently."
+"### Human: Another Way
+### Assistant: Simmer it in thin gravy; when tender lay it in a dish, and grate on it
+old cheese, and over that grated bread. Pour over it melted butter, and
+set in a Dutch oven till of a brown color."
+"### Human: To Cook Hominy
+### Assistant: Wash in several waters, and boil it five hours, allowing two quarts
+of water, and half a teaspoonful of salt, to every quart of hominy.
+Drain it through a colander, and add butter and salt, if needed. The
+small-grained requires less water and time."
+"### Human: Macaroni Pudding, to eat with Meat
+### Assistant: Simmer a quarter of a pound of macaroni in plenty of water, until it
+is tender. Strain off the water, and add a pint of milk or cream, an
+ounce of grated cheese, and a teaspoonful of salt. Mix well together,
+and strew over the top two ounces of grated cheese and crumbs of bread.
+Brown it well, in baking, on the top. It will bake in a quick oven in
+half an hour. It is appropriate to be eaten with boiled ham, or forms a
+course by itself, after meat."
+"### Human: Salad
+### Assistant: Salad, to be in perfection, should be fresh gathered, and put into
+salted cold water, which will remove all insects. Let them stand half
+an hour, and then drain them thoroughly."
+"### Human: Mode of Dressing Salad
+### Assistant: Take the yolks of one or two eggs boiled hard, mash them fine, mix with
+them pepper, salt, mustard, oil, and vinegar to your taste. Then cut up
+the salad, and mix it with this preparation. This is usually done at
+table."
+"### Human: Mushroom
+### Assistant: Cut off the lower part of the stem, peel them, and put them in a
+sauce-pan, with just water enough to prevent their burning at the
+bottom, put in a little salt, and shake them occasionally while
+cooking, to prevent burning. When tender, add butter, salt, and pepper
+to your taste, and wine and spice, if you like them. Serve them on
+buttered toast."
+"### Human: Celeriac
+### Assistant: This is very good, and but little known. It resembles celery in flavor,
+and is much more easily cultivated. Scrape and cut the roots in slices.
+Boil them very tender, drain off the water, add a little salt, and turn
+in just milk enough to cover them. Then take them up and add a little
+butter."
+"### Human: Salsify, or Vegetable Oyster
+### Assistant: Boil it till tender, then pour off the water, and add a little milk,
+and a little salt and butter.
+
+_Another Way._--Parboil it, scraping off the outside, cut it in slices,
+dip it into beaten egg and fine bread crumbs, and fry it in lard.
+
+_Another Way._--Make a batter of wheat flour, milk and eggs, and a
+little salt. Cut the salsify in slices; after it is boiled tender, put
+it in the batter, and drop this mixture into hot fat by the spoonful.
+Cook them a light brown."
+"### Human: Southern Mode of Cooking Rice
+### Assistant: Pick over the rice, and wash it in cold water. To a pint of rice, put
+three quarts of _boiling_ water, and half a teaspoonful of salt. Boil
+it just _seventeen minutes_ from the time it fairly begins to boil.
+Then turn off _all_ the water, and set it over a moderate fire, with
+the lid off, to steam fifteen minutes. Great care must be taken to be
+accurate. The rice water poured off is good to stiffen muslins."
+"### Human: Common Mode of Cooking Rice
+### Assistant: To a pint of clean rice, put three quarts of cold water, and a
+teaspoonful of salt. Boil it fifteen or twenty minutes, then pour off
+the water, add milk and some cream, and let it boil a few minutes
+longer. It should not be so soft as to lose its form.
+
+In case you wish to fry it next morning, boil it longer in the water,
+and omit the milk, or not, as you please. It is always a good plan to
+boil a good deal, so as to have it next day for griddle cakes, or to
+cut in slices and fry."
+"### Human: Best Mode of Cooking Tomatoes
+### Assistant: This vegetable is much improved by cooking _a long time_.
+
+Immediately after breakfast, begin by boiling two onions. If they are
+not liked, omit this part; but it is best to make the trial, as some
+can eat this, who cannot take onions any other way comfortably.
+
+Pour boiling water over a dozen large tomatoes, and peel them. Cut
+them into a stew-pan; add a tea-cup and a half of bread crumbs,
+a teaspoonful of black pepper, a tablespoonful of salt, four
+tablespoonfuls of butter, and also the cooked onion. Set them where
+they will stew _very slowly_ all the forenoon, the longer the better.
+Fifteen minutes before serving them, beat up six eggs, and add, and
+give them a good boil, stirring all the time. (Indiana Receipt.)"
+"### Human: Sweet Potatoes
+### Assistant: The best way to cook sweet potatoes is to bake them with their skins
+on. When boiled, the largest should be put in first, so as to have all
+cook alike. Drain them and dry them, then peel them. They are excellent
+sliced and fried for breakfast next day; much better than at first."
+"### Human: Artichokes
+### Assistant: Boil them till tender, drain them, and serve them with melted butter."
+"### Human: Stewed Egg Plant
+### Assistant: Take the purple kind, stew till soft, take off the skin, mash it with
+butter and sweet herbs, grate bread over the top, and bake it till
+brown."
+"### Human: On Constructing and Heating an Oven
+### Assistant: The best ovens are usually made thus. After the arch is formed, four
+or five bushels of ashes are spread over it, and then a covering of
+charcoal over that, then another layer of bricks over all. The use
+of this is, that the ashes become heated, and the charcoal being a
+non-conductor, the heat is retained much longer. In such an oven, cake
+and pies can be baked after the bread is taken out, and then custards
+after them. Sometimes four bakings are done in succession.
+
+The first time an oven is used, it should be heated the day previous
+for half a day, and the oven lid kept up after the fire is out, till
+heated for baking.
+
+As there is so little discretion to be found in those who heat ovens,
+the housekeeper will save much trouble and mortification by this
+arrangement. Have oven wood prepared of sticks of equal size and
+length. Find, by trial, how many are required to heat the oven, and
+then require that just that number be used, and no more.
+
+The fire must be made the back side of the oven, and the oven must
+be heated so hot as to allow it to be closed fifteen minutes after
+clearing, before the heat is reduced enough to use it. This is called
+_soaking_. If it is burnt down entirely to ashes, the oven may be used
+as soon as cleared."
+"### Human: How to know when an Oven is at the right Heat
+### Assistant: An experienced cook will know without rules. For a novice, the
+following rules are of some use in determining. If the black spots in
+the oven are not burnt off, it is not hot, as the bricks must all look
+red. If you sprinkle flour on the bottom, and it burns quickly, it is
+_too hot_.
+
+If you cannot hold your hand in longer than to count twenty moderately,
+it is _hot enough_.
+
+If you can count thirty moderately, it is _not_ hot enough for bread.
+
+These last are not very accurate tests, as the power to bear heat is
+so diverse in different persons; but they are as good rules as can be
+given, where there has been no experience."
+"### Human: How to know when Bread is Sour, or Heavy
+### Assistant: If the bread is sour, on opening it quick and deeply with your fingers,
+and applying the nose to the opening, a tingling and sour odor escapes.
+This is remedied by taking a teaspoonful of saleratus, for every four
+quarts of flour, very thoroughly dissolved in hot water, which is to be
+put in a hole made in the middle, and very thoroughly kneaded in, or
+there will be yellow streaks.
+
+If the bread is light and not sour, it will, on opening it deep and
+suddenly, send forth a pungent and brisk, but not a sour odor, and it
+will look full of holes, like sponge. Some may mistake the smell of
+light bread for that of sour bread, but a little practice will show the
+difference very plainly.
+
+If the bread is light before the oven is ready, knead it a little
+without adding flour, and set it in a cool place.
+
+If it _rises too much_, it loses all sweetness, and nothing but care
+and experience will prevent this. The best of flour will not make sweet
+bread, if it is allowed to rise too much, even when no sourness is
+induced."
+"### Human: How to treat Bread when taken from the Oven
+### Assistant: Never set it flat on a table, as it sweats the bottom, and acquires a
+bad taste from the table.
+
+Always take it out of the tins, and set it up end way, leaning against
+something.
+
+If it has a thick, hard crust, wrap it in a cloth wrung out of cold
+water.
+
+Keep it in a tin box, in a cool place, where it will not freeze."
+"### Human: Yeast
+### Assistant: The article in which yeast is kept must, when new yeast is made, or
+fresh yeast bought, be scalded and emptied, and then have a salt
+spoonful of saleratus put in, and be rinsed out again with warm water.
+If it is glass, rinsing twice with warm water will answer. Junk bottles
+are best for holding yeast, because they can be corked tight, and
+easily cleansed."
+"### Human: Potato Yeast
+### Assistant: By those who use potato yeast, it is regarded as much the best, as it
+raises bread quicker than common home-brewed yeast, and, best of all,
+never imparts the sharp, disagreeable yeast taste to bread or cake,
+often given by hop yeast.
+
+Mash half a dozen peeled boiled potatoes, and mix in a handful of wheat
+flour, and two teaspoonfuls of salt, and after putting it through a
+colander, add hot water till it is a batter. When blood warm, put in
+half a tea-cup of distillery yeast, or twice as much potato, or other
+home-brewed. When raised, keep it corked tight, and make it new very
+often in hot weather. It can easily be made when potatoes are boiled
+for dinner."
+"### Human: Home-made Yeast, which will keep Good a Month
+### Assistant: Four quarts of water, two handfuls of hops, eight peeled potatoes,
+sliced, all boiled soft, mixed and strained through a sieve. To this,
+add a batter, made one-third of Indian, and two-thirds of rye, in a
+pint of cold water, and then boil the whole ten minutes. When cool as
+new milk, add a tea-cup of molasses, a tablespoonful of ginger, and a
+tea-cup of distillery yeast, or twice as much home-brewed."
+"### Human: Home-brewed Yeast more easily made
+### Assistant: Boil a handful of hops half an hour in three pints of water. Pour half
+of it, _boiling hot_, through a sieve, on to nine spoonfuls of flour,
+mix, and then add the rest of the hop water. Add a spoonful of salt,
+half a cup of molasses, and _when blood warm_, a cup of yeast."
+"### Human: Hard Yeast
+### Assistant: This often is very convenient, especially for hot weather, when it is
+difficult to keep yeast.
+
+Take some of the best yeast you can make, and thicken it with Indian
+meal, and if you have rye, add a little to make it adhere better. Make
+it into cakes an inch thick, and three inches by two in size, and dry
+it in a drying wind, but not it the sun. Keep it tied in a bag, in a
+dry, cool place, where it will not freeze.
+
+One of these cakes is enough for four quarts of flour. When you wish to
+use it, put it to soak in milk or water for several hours, and then use
+it like other yeast."
+"### Human: Rubs, or Flour Hard Yeast
+### Assistant: This is better than hard yeast made with Indian.
+
+Take two quarts of best home-brewed yeast, and a tablespoonful of salt,
+and mix in wheat flour, so that it will be in hard lumps. Set it in a
+dry, warm place (but not in the sun) till quite dry. Then leave out the
+fine parts to use the next baking, and put up the lumps in a bag, and
+hang it in a dry place.
+
+In using this yeast, take a pint of the rubs for six quarts of flour,
+and let it soak from noon till night. Then wet up the bread to bake
+next day.
+
+Brewer’s and distillery yeast cannot be trusted to make hard yeast.
+Home-brewed is the best, and some housekeepers say, the only yeast for
+this purpose."
+"### Human: Milk Yeast
+### Assistant: One pint of new milk, and one teaspoonful of fine salt. One large
+spoonful of flour. Mix, and keep it blood warm an hour. Use twice as
+much as the common yeast. Bread soon spoils made of this."
+"### Human: Wheat Bread of Distillery, or Brewer’s Yeast
+### Assistant: Take eight quarts of flour, and two of milk, a tablespoonful of salt, a
+gill and a half of distillery yeast, and sometimes rather more, if not
+first rate. Take double the quantity of home-brewed yeast.
+
+Sift the flour, then make an opening in the middle, pour in a part of
+the wetting, and put in the salt. Then mix in a good part of the flour.
+Then pour in the yeast, and mix it well, then add the rest of the
+wetting, using up the flour so as to make a stiff dough. Knead it half
+an hour, till it cleaves clean from the hand.
+
+This cannot be wet over night, as, if the yeast is good, it will rise
+in one or two hours.
+
+Some persons like bread best wet with water, but most very much prefer
+bread wet with milk. If you have skimmed milk, warm it with a small bit
+of butter, and it is nearly as good as new milk.
+
+You need about a quart of wetting to four quarts of flour. Each quart
+of flour makes a common-sized loaf."
+"### Human: Wheat Bread of Home-brewed Yeast
+### Assistant: Sift eight quarts of flour into the kneading tray, make a deep hole in
+the middle, pour into it a pint of yeast, mixed with a pint of lukewarm
+water, and then work up this with the surrounding flour, till it makes
+a thick batter. Then scatter a handful of flour over this batter, lay a
+warm cloth over the whole, and set it in a warm place. This is called
+sponge.
+
+When the sponge is risen so as to make cracks in the flour over it
+(which will be in from three to five hours), then scatter over it two
+tablespoonfuls of salt, and put in about two quarts of wetting, warm,
+but not hot enough to scald the yeast, and sufficient to wet it. Be
+careful not to put in too much of the wetting at once.
+
+Knead the whole thoroughly for as much as half an hour, then form it
+into a round mass, scatter a little flour over it, cover it, and set
+it to rise in a warm place. It usually will take about one quart of
+wetting to four quarts of flour.
+
+In winter, it is best to put the bread in sponge over night, when it
+must be kept warm all night. In summer it can be put in sponge early in
+the morning, for if made over night, it would become sour."
+"### Human: Baker’s Bread
+### Assistant: Take a gill of distillery yeast, or twice as much fresh home-brewed
+yeast, add a quart of warm (not hot) water, and flour enough to make
+a thin batter, and let it rise in a warm place all night. This is the
+sponge.
+
+Next day, put seven quarts of sifted flour into the kneading tray,
+make a hole in the centre, and pour in the sponge. Then dissolve a bit
+of volatile salts, and a bit of alum, each the size of a hickory-nut,
+and finely powdered, in a little cold water, and add it, with a
+heaping tablespoonful of salt, to the sponge, and also a quart more of
+blood-warm water.
+
+Work up the flour and wetting to a dough, knead it well, divide it into
+three or four loaves, prick it with a fork, put it in buttered pans,
+and let it rise one hour, and then bake it about an hour. Add more
+flour, or more water, as you find the dough too stiff, or too soft.
+
+A teaspoonful of saleratus can be used instead of the volatile salts
+and alum, but it is not so good."
+"### Human: Wheat Bread of Potato Yeast
+### Assistant: This is made like bread made with home-brewed yeast, except that you
+may put in almost any quantity of the potato yeast without injury.
+Those who use potato yeast like it much better than any other. The only
+objection to it is, that in summer it must be made often, as it will
+not keep sweet long. But it is very easily renewed. The chief advantage
+is, that it rises quick, and never gives the sharp and peculiar taste
+so often imparted to bread and cake by all yeast made with hops."
+"### Human: Potato Bread
+### Assistant: Rub a dozen peeled and boiled potatoes through a very coarse sieve,
+and mix with them twice the quantity of flour, mixing very thoroughly.
+Put in a coffee-cup full of home-brewed, or of potato yeast, or half
+as much of distillery yeast, also a teaspoonful of salt. Add whatever
+water may be needed to make a dough as stiff as for common flour bread.
+
+An ounce or two of butter rubbed into the flour, and an egg beat and
+put into the yeast, and you can have fine rolls, or warm cakes for
+breakfast.
+
+This kind of bread is very moist, and keeps well."
+"### Human: Cream Tartar Bread
+### Assistant: Three pints of dried flour, measured after sifting.
+
+Two cups of milk.
+
+Half a teaspoonful of salt.
+
+One teaspoonful of soda (Super Carbonate).
+
+Two teaspoonfuls of cream tartar.
+
+Dissolve the soda in half a tea-cup of hot water, and put it with the
+salt into the milk. Mix the cream tartar _very_ thoroughly in the
+flour: the whole success depends on this. Just as you are ready to
+bake, pour in the milk, knead it up sufficiently to mix it well, and
+then put it in the oven as quick as possible. Add either more flour or
+more wetting, if needed, to make dough to mould. Work in half a cup of
+butter after it is wet, and it makes good short biscuit."
+"### Human: Eastern Brown Bread
+### Assistant: One quart of rye.
+
+Two quarts of Indian meal: if fresh and sweet, do not scald it; if not,
+scald it.
+
+Half a tea-cup of molasses.
+
+Two teaspoonfuls of salt.
+
+One teaspoonful of saleratus.
+
+A tea-cup of home-brewed yeast, or half as much distillery yeast.
+
+Make it as stiff as can be stirred with a spoon with warm water. Let
+it rise from night till morning. Then put it in a large deep pan, and
+smooth the top with the hand dipped in cold water, and let it stand a
+while. Bake five or six hours. If put in late in the day, let it remain
+all night in the oven."
+"### Human: Rye Bread
+### Assistant: A quart of water, and as much milk.
+
+Two teaspoonfuls of salt, and a tea-cup of Indian meal.
+
+A tea-cup full of home-brewed yeast, or half as much distillery yeast.
+
+Make it as stiff as wheat bread, with rye flour."
+"### Human: Rice Bread.--No. 1
+### Assistant: One pint of rice, boiled till soft.
+
+Two quarts of rice flour, or wheat flour.
+
+A teaspoonful of salt.
+
+A tea-cup of home-brewed, or half as much distillery yeast.
+
+Milk to make it so as to mould like wheat bread."
+"### Human: Rice Bread.--No. 2
+### Assistant: Three half pints of ground rice.
+
+Two teaspoonfuls (not heaping) of salt.
+
+Two gills of home-brewed yeast.
+
+Three quarts of milk, or milk and water. Mix the rice with cold milk
+and water to a thin gruel, and boil it three minutes. Then stir in
+wheat flour till as stiff as can be stirred with a spoon. When blood
+warm, add the yeast. This keeps moist longer than No. 1."
+"### Human: Bread of Unbolted Wheat, or Graham Bread
+### Assistant: Three pints of warm water.
+
+One tea-cup of Indian meal, and one of wheat flour.
+
+Three great spoonfuls of molasses, or a tea-cup of brown sugar.
+
+One teaspoonful of salt, and one teaspoonful of saleratus, dissolved in
+a little hot water.
+
+One tea-cup of yeast.
+
+Mix the above, and stir in enough unbolted wheat flour to make it as
+stiff as you can work with a spoon. Some put in enough to mould it to
+loaves. Try both. If made with home-brewed yeast, put it to rise over
+night. If with distillery yeast, make it in the morning, and bake when
+light.
+
+In loaves the ordinary size, bake one hour and a half."
+"### Human: Apple Bread
+### Assistant: Mix stewed and strained apple, or grated apple uncooked, with an equal
+quantity of wheat flour; add yeast enough to raise it, and mix sugar
+with the apple, enough to make it quite sweet. Make it in loaves, and
+bake it an hour and a half, like other bread."
+"### Human: Pumpkin Bread
+### Assistant: Stew and strain some pumpkin, stiffen it with Indian meal, add salt and
+yeast, and it makes a most excellent kind of bread."
+"### Human: Walnut Hill’s Brown Bread
+### Assistant: 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."
+"### Human: French Rolls, or Twists
+### Assistant: 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."
+"### Human: Raised Biscuit
+### Assistant: 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."
+"### Human: Very Nice Rusk
+### Assistant: 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."
+"### Human: Potato Biscuit
+### Assistant: 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."
+"### Human: Crackers
+### Assistant: 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."
+"### Human: Hard Biscuit
+### Assistant: 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."
+"### Human: Sour Milk Biscuit
+### Assistant: 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."
+"### Human: A good Way to use Sour Bread
+### Assistant: 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."
+"### Human: General Directions for Griddle and other Breakfast Cakes
+### Assistant: 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."
+"### Human: Buckwheat Cakes wet with Water
+### Assistant: 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."
+"### Human: Extempore Buckwheat Cakes
+### Assistant: 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."
+"### Human: Buckwheat Cakes wet with Milk
+### Assistant: 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."
+"### Human: Griddle Cakes of Unbolted Wheat
+### Assistant: 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."
+"### Human: Best Rice Griddle Cakes
+### Assistant: 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."
+"### Human: A very delicate Omelet
+### Assistant: 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."
+"### Human: Wheat Waffles
+### Assistant: 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."
+"### Human: Rice Waffles
+### Assistant: 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."
+"### Human: Good Cakes for Tea, or Breakfast
+### Assistant: 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."
+"### Human: Fried Rice for Breakfast
+### Assistant: 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."
+"### Human: Fried Hominy
+### Assistant: 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."
+"### Human: Wheat Drop Cake
+### Assistant: 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."
+"### Human: Corn Griddle Cakes with Yeast
+### Assistant: 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."
+"### Human: Pilgrim Cake
+### Assistant: 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."
+"### Human: Sour Milk Corn Cake
+### Assistant: 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."
+"### Human: Corn Griddle Cakes with Eggs
+### Assistant: 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."
+"### Human: Sachem’s Head Corn Cake
+### Assistant: 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."
+"### Human: Royal Crumpets
+### Assistant: 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."
+"### Human: Bachelor’s Corn Cake
+### Assistant: 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."
+"### Human: Mrs. W.’s Corn Cake
+### Assistant: 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."
+"### Human: Corn Muffins
+### Assistant: 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."
+"### Human: Savoy Biscuit
+### Assistant: 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."
+"### Human: Cream Cakes
+### Assistant: 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."
+"### Human: Wheat Muffins
+### Assistant: 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."
+"### Human: Albany Breakfast Cakes
+### Assistant: 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."
+"### Human: Sally Lunn
+### Assistant: 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."
+"### Human: Cream Tea Cakes
+### Assistant: 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."
+"### Human: Buttermilk Short Cakes
+### Assistant: 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."
+"### Human: Wafers
+### Assistant: 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."
+"### Human: Pennsylvania Flannel Cakes
+### Assistant: 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."
+"### Human: Kentucky Corn Dodgers
+### Assistant: 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."
+"### Human: Ohio Corn Cake
+### Assistant: 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."
+"### Human: Scarborough Puffs
+### Assistant: 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.)"
+"### Human: Cream Griddle Cakes
+### Assistant: 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."
+"### Human: Crumpets
+### Assistant: 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."
+"### Human: Fine Cottage Cheese
+### Assistant: 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."
+"### Human: General Directions in regard to Puddings and Custards
+### Assistant: 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."
+"### Human: Little Girl’s Pie
+### Assistant: 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."
+"### Human: Little Boy’s Pudding
+### Assistant: 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."
+"### Human: Children’s Fruit Dumpling
+### Assistant: 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."
+"### Human: Birth-day Pudding
+### Assistant: 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."
+"### Human: Children’s Boiled Fruit Pudding
+### Assistant: 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."
+"### Human: English Curd Pie
+### Assistant: 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."
+"### Human: Fruit Fritters
+### Assistant: 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."
+"### Human: Common Apple Pie
+### Assistant: 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."
+"### Human: Plain Custard
+### Assistant: 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."
+"### Human: A Richer Custard
+### Assistant: 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."
+"### Human: Another Custard
+### Assistant: 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."
+"### Human: Mush, or Hasty Pudding
+### Assistant: 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."
+"### Human: To prepare Rennet
+### Assistant: 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."
+"### Human: Rennet Custard
+### Assistant: 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."
+"### Human: Bird’s Nest Pudding
+### Assistant: 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."
+"### Human: A Minute Pudding of Potato Starch
+### Assistant: 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."
+"### Human: Tapioca Pudding
+### Assistant: 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."
+"### Human: Sago Pudding
+### Assistant: 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."
+"### Human: New England Squash, or Pumpkin Pie
+### Assistant: 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."
+"### Human: Ripe Fruit Pies
+### Assistant: _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."
+"### Human: Batter Pudding
+### Assistant: 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."
+"### Human: Mock Cream
+### Assistant: 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."
+"### Human: Bread Pudding
+### Assistant: 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."
+"### Human: Sunderland Pudding
+### Assistant: 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."
+"### Human: An Excellent Apple Pie
+### Assistant: 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."
+"### Human: Boiled Apple Pudding
+### Assistant: 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."
+"### Human: Spiced Apple Tarts
+### Assistant: 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."
+"### Human: Boiled Indian Pudding
+### Assistant: 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."
+"### Human: Baked Indian Pudding
+### Assistant: 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."
+"### Human: Rice Balls, or German Pudding
+### Assistant: 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."
+"### Human: Apple Custard
+### Assistant: 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."
+"### Human: Rhubarb Pie
+### Assistant: 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."
+"### Human: Plain Macaroni or Vermacelli Puddings
+### Assistant: 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."
+"### Human: Green Corn Pudding
+### Assistant: 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."
+"### Human: Bread Pudding for Invalids, or Young Children
+### Assistant: 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."
+"### Human: Plain Rice Pudding, without Eggs
+### Assistant: 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."
+"### Human: Another Sago Pudding
+### Assistant: 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."
+"### Human: Oat Meal Mush
+### Assistant: This is made just like Indian mush, and is called Bourgoo."
+"### Human: Modes of Preparing Apples for the Table
+### Assistant: 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."
+"### Human: Fruit Custards
+### Assistant: 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."
+"### Human: Modes of preparing Rice for the Dinner or Tea Table
+### Assistant: 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."
+"### Human: Rice and Meat Pudding
+### Assistant: 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."
+"### Human: Ellen’s Pudding, or Rhubarb Tart
+### Assistant: 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."
+"### Human: Nottingham Pudding
+### Assistant: 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."
+"### Human: Rice Plum Pudding
+### Assistant: 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."
+"### Human: Baked English Plum Pudding
+### Assistant: 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."
+"### Human: A Boiled English Plum Pudding
+### Assistant: 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."
+"### Human: Almond Cheese Cake
+### Assistant: 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."
+"### Human: Cocoanut Pudding
+### Assistant: 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."
+"### Human: Arrowroot Pudding
+### Assistant: 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."
+"### Human: Ground Rice Pudding
+### Assistant: 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."
+"### Human: Mrs. O.’s Pumpkin Pie
+### Assistant: 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."
+"### Human: Minced Pie
+### Assistant: 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."
+"### Human: Marlborough Pudding
+### Assistant: Six tart apples.
+
+Six ounces of sifted sugar.
+
+Six ounces of butter, or a pint of thick cream.
+
+Six eggs.
+
+The grated peel of one lemon, and half the juice.
+
+Grate the apples after paring and coring them. Stir together the butter
+and sugar as for cake. Then add the other ingredients, and bake in a
+rich paste. Some persons grate in crackers, and add rose water and
+nutmeg. It is much better to grate than to stew the apples, for this
+and all pies."
+"### Human: Orange, or Lemon Pudding
+### Assistant: Two large lemons, or oranges.
+
+One pound of loaf sugar.
+
+Four ounces of butter.
+
+One pint of cream.
+
+Nine eggs.
+
+A little rose water.
+
+Grate the yellow part of the peel of the fruit, squeeze the juice, mix
+the butter and sugar thoroughly together, beat the eggs well. Mix all
+the ingredients except the juice, which must not be added until ready
+to bake. Line your dishes with a rich paste, and fill and bake three
+quarters of an hour in a moderate oven."
+"### Human: Sweet Potato Pudding
+### Assistant: Grate half a pound of parboiled sweet potatoes, and stir to a cream six
+ounces of sugar and six of butter, and then add the beaten yolks of
+eight eggs.
+
+Mix the above, and add the grated peel and juice of a lemon, a glass of
+wine, and a grated nutmeg.
+
+The last thing, put in the whites of the eggs beat to a stiff froth.
+
+Common potatoes and carrots may be made as above, only they are to be
+boiled soft, and put through a colander, and more sugar used."
+"### Human: Quince Pudding
+### Assistant: Peel and grate six large quinces. Add half a pint of cream, half a
+pound of sugar, and six well-beaten eggs. Flavor with rose water, and
+bake in a buttered dish three quarters of an hour."
+"### Human: Healthful Pie Crusts
+### Assistant: Good crusts for plain pies are made by wetting up the crust with rich
+milk turned sour, and sweetened with saleratus. Still better crusts are
+made of sour cream sweetened with saleratus.
+
+Mealy potatoes boiled in salted water, and mixed with the same quantity
+of flour, and wet with sour milk sweetened with saleratus, make a good
+crust.
+
+Good light bread rolled thin, makes a good crust for pandowdy, or pan
+pie, and also for the upper crust of fruit pies, to be made without
+bottom crusts."
+"### Human: Paste made with Butter
+### Assistant: Very plain paste is made by taking a quarter of a pound of butter for
+every pound of flour. Still richer allows three quarters of a pound of
+butter to a pound of flour. Very rich paste has a pound of butter to a
+pound of flour."
+"### Human: Directions for making Paste
+### Assistant: Take a quarter of the butter to be used, rub it thoroughly into the
+flour, and wet it with _cold_ water to a stiff paste.
+
+Next dredge the board thick with flour, and cut up the remainder of the
+butter into thin slices, and lay them upon the flour, and dredge flour
+over thick, and then roll out the butter into thin sheets and lay it
+aside.
+
+Then roll out the paste thin, cover it with a sheet of this rolled
+butter, dredge on more flour, fold it up, and roll it out, and then
+repeat the process till all the butter is used up.
+
+Paste should be made as quick and as cold as possible. Some use a
+marble table in order to keep it cold. Roll _from_ you every time."
+"### Human: Puff Paste
+### Assistant: Dissolve a bit of sal volatile, the size of a hickory-nut, in cold
+water. Take three quarters of a pound of butter for every quart of
+flour, and rub in one quarter of the butter, and wet it up with cold
+water, adding the salts when cool. Roll all the rest of the butter
+into sheets as directed above. Roll the paste three times, each time
+laying over it one-third of the butter sheets, and dredging on flour,
+as directed above. In rolling it, always roll _from_ you, and not
+towards you."
+"### Human: Liquid Sauce
+### Assistant: Six tablespoonfuls of sugar.
+
+Ten tablespoonfuls of water.
+
+Four tablespoonfuls of butter.
+
+Two tablespoonfuls of wine.
+
+Nutmeg, or lemon, or orange peel, or rose water, to flavor.
+
+Heat the water and sugar very hot. Stir in the butter till it is
+melted, but be careful not to let it boil. Add the wine and nutmeg just
+before it is used."
+"### Human: Hard Sauce
+### Assistant: Two tablespoonfuls of butter.
+
+Ten tablespoonfuls of sugar.
+
+Work this till white, then add wine and spice to your taste."
+"### Human: A Healthful Pudding Sauce
+### Assistant: Boil in half a pint of water, some orange or lemon peel, or peach
+leaves. Take them out and pour in a thin paste, made with two spoonfuls
+of flour, and boil five minutes. Then put in a pint of brown sugar, and
+let it boil. Then put in two spoonfuls of butter, and a glass of wine,
+and take it up before it boils."
+"### Human: An excellent Sauce for Boiled Rice
+### Assistant: Beat the yolks of three eggs into sugar enough to make it quite sweet.
+Add a tea-cup of cream, and the grated peel and juice of two lemons.
+When lemons cannot be had, use dried lemon peel, and a little tartaric
+acid. This is a good sauce for other puddings, especially for the
+starch minute pudding.
+
+The first receipt for whip syllabub furnishes a very delicate sauce for
+a delicate pudding, such as the one made of potato starch.
+
+Sweetened cream flavored with grated lemon peel or nutmeg is a fine
+pudding sauce."
+"### Human: General Directions for Making Cake
+### Assistant: Tie up your hair so that none can fall, put on a long-sleeved apron,
+have the kitchen put in order, and then arrange all the articles and
+utensils you will have occasion to use.
+
+If you are a systematic and thrifty housekeeper, you will have your
+sugar pounded, all your spices ready prepared in boxes, or bottles,
+your saleratus sifted, your currants washed and dried, your ginger
+sifted, and your weights, measures, and utensils all in their place and
+in order.
+
+Butter your tins before beginning to make the cake, so as not to stop
+for the purpose. It saves much trouble to have your receipt book so
+arranged that you can _measure_ instead of weighing. This can be done
+by weighing the first time, and then have a small measure cup, and fill
+it with each ingredient you have weighed. Then note it down in your
+receipt book, and ever after use the same measure cup.
+
+_Always_ sift your flour, for neither bread nor cake should be made
+with unsifted flour, not merely because there may be dirt in it, but
+because packing injures its lightness, and sifting restores it, and
+makes bread and cake lighter.
+
+The day before you wish to make cake, stone your raisins, and blanch
+your almonds, by pouring hot water on them, to take off the skins, and
+then throwing them into cold water to whiten them. When ready to make
+your cake, grate your lemon or orange peel. Next weigh your butter and
+cut it in pieces, and put it where it will soften, but not melt. Then
+butter your tins. Next, stir the butter to a cream, and then add the
+sugar, and work till white. Next, beat the yolks of the eggs, strain
+them, and put them to the sugar and butter. Meantime another person
+should beat the whites to a stiff froth, and put them in. Then add the
+spices and flour, and last of all the fruit, as directed below.
+
+Do not use the hand to make cake, but a wood spoon or spad. Earthen is
+best to make cake in.
+
+In receipts where milk is used, never _mix_ sweet and sour milk, as it
+makes cake heavy, even when either alone would not do it.
+
+Butter in the least degree strong, spoils cake.
+
+Try whether cake is done by piercing it with a broom splinter, and if
+nothing adheres it is done.
+
+An oven, to bake cake well, must have a good heat at bottom, and not be
+too hot on the top, or the cake will be heavy. As these receipts have
+all been proved, if they fail to make good cake, the fault is probably
+in the baking.
+
+Cake that is to be frosted, should be baked in pans with perpendicular
+instead of slanting sides. Line them with buttered paper, the salt
+soaked out of the butter. If the oven proves too hot, cover the top
+with paper before it hardens, or the cake will be heavy.
+
+The best way to put in fruit is to sprinkle flour over it, then put
+in a layer of cake at the bottom, half an inch thick, then a layer of
+fruit, taking care that it does not touch the sides of the pan, and
+thus dry up; then a little more cake, then another layer of fruit, and
+thus till the cake is three inches thick (not more), and let the top
+layer be cake.
+
+Always dissolve saleratus, or sal volatile, in hot water, as milk does
+not perfectly dissolve it, and thus there will be yellow specks made.
+
+Make your eggs cold, and whisk till they will stand in a heap.
+
+Volatile alkali the size of a hickory-nut, and a bit of alum of equal
+size, powdered and dissolved in cold water, will _ensure_ light bread
+or cake.
+
+A quick oven is so hot that you can count moderately only twenty; and a
+slow one allows you to count thirty, while you hold your hand in it.
+
+All cake without yeast should have the flour put in quickly, just as it
+goes into the oven.
+
+Keep cake in a tin box, or in a stone jar wrapped in clean linen."
+"### Human: Rose Butter
+### Assistant: Take a glass jar, put on the bottom a layer of butter, and each day put
+in rose leaves, adding layers of butter, and when full, cover tight,
+and use the butter for articles to be flavored with rose water."
+"### Human: Directions for Cleansing Currants
+### Assistant: Put them in warm, not hot water, and rub them thoroughly. Take out
+all but the bottom part into another pail of water. Then rinse those
+remaining in the bottom of the first water, through two or three
+waters, as this part contains most of the impure parts. Then put
+them into the other pail with the first portion, and rinse all very
+thoroughly. Take them out with the hands, drain them on a sieve, and
+spread them on a clean large cloth on a table. Rub them dry with the
+ends of the cloth, and then sit down and pull off the good ones into a
+dish in your lap, and push the poor ones aside, being careful to look
+for the little stones. Spread them to dry on a board, or large dishes,
+and set them in the sun, or any warm place, to dry. Then tie them up in
+a jar for future use."
+"### Human: Frosting for Cake
+### Assistant: For the whites of every two eggs, take a quarter of a pound of sifted
+loaf sugar. Some use only one egg for this quantity of sugar.
+
+Make the eggs cold in cold water, and free them from all of the yolk.
+Beat the whites in a cool place, till a very stiff froth. Sift the
+sugar, and beat it in _until you can pile it in a heap_. Flavor with
+lemon or rose water. Allow two whites for each common-sized loaf.
+Spread on with a knife, after the cake is cool, and then smooth with
+another knife dipped in water. Set it in a warm place to dry. The
+ornamental filagree work on frosting is easily done by using a small
+syringe. Draw it full of the above frosting, and as you press it out
+make figures to your taste. It must not be put on till the frosting of
+the cake is hardened.
+
+
+_Cake Frosting_ (_another, which is harder_).
+
+To the white of each egg, put one heaping teaspoonful of starch, and
+nine heaping teaspoonfuls of sifted white sugar.
+
+Cut the whites to a stiff froth, mix the sugar and starch, and stir
+in gradually; continue to stir ten minutes after it is mixed, add two
+teaspoonfuls of lemon juice, and flavor it with rose water. Put it on
+with a knife when the cake has stood out of the oven twenty minutes,
+and then set it in a cool place to harden. Allow the whites of three
+eggs for two cakes of common size."
+"### Human: Good Child’s Cake
+### Assistant: Three cups raised dough.
+
+One cup of molasses.
+
+The juice and grated rind of a lemon, or one nutmeg.
+
+Half a cup of melted butter, put with the molasses.
+
+Two well-beaten eggs.
+
+A teaspoonful of saleratus in two spoonfuls of hot water.
+
+Work all together, put into buttered pans, and set into the oven
+immediately.
+
+Put in the lemon juice just before you put it in the pans.
+
+If you do not have lemon juice, add a great spoonful of sharp vinegar,
+after working the ingredients together, and just before putting it into
+pans. The lemon juice must be added the last minute. Some think this is
+improved by standing to rise fifteen minutes. Try and see."
+"### Human: Ginger Snaps
+### Assistant: One cup of molasses.
+
+Half a cup of sugar.
+
+Half a cup of butter.
+
+Half a cup of warm water, the butter melted with it.
+
+A small teaspoonful of pearlash, dissolved in the water.
+
+Two tablespoonfuls of ginger.
+
+The dough should be stiff; knead it well, and roll into sheets, cut
+into round cakes, and bake in a moderate oven."
+"### Human: Child’s Feather Cake
+### Assistant: Three cups of light dough.
+
+Two cups rolled sugar.
+
+Three well-beaten eggs, mixed with the sugar and butter.
+
+Half a cup of warm milk, or a little less.
+
+One teaspoonful of saleratus in two great spoonfuls of water, and put
+in the milk.
+
+One cup of melted butter, worked into the sugar.
+
+The grated rind and juice of one lemon.
+
+Work all together, adding the lemon juice just before putting it
+in buttered pans. If you have no lemons, use one nutmeg, and a
+tablespoonful of sharp vinegar, added just before putting it in pans.
+One and a half, if the vinegar is weak. Some think this improved by
+standing to rise fifteen minutes. Try it."
+"### Human: Best Molasses Gingerbread
+### Assistant: One even tablespoonful of strong ginger, and two if weak.
+
+A gill and a half of milk.
+
+One heaping teaspoonful saleratus, very fine, dissolved in a
+tablespoonful of hot water, and put into the milk.
+
+Half a pint of molasses, and a small tea-cup full of butter.
+
+Take three pints of flour, and rub the butter and ginger into it
+thoroughly. Then make a hole in the middle, and pour in the molasses
+and milk, and begin mixing in the flour, and while doing this, put in
+a great spoonful of strong vinegar, and if it is weak, a little more.
+If not stiff enough to roll out, add a little more flour. Roll it into
+cards an inch thick, and put it into two buttered square pans. Bake it
+in a flat tin pan, and put it, if the oven is quite hot, on a muffin
+ring, to keep it from burning at the bottom, and allow from twenty-five
+to thirty minutes for baking. When done, set it on its edge, or on a
+sieve, to cool."
+"### Human: Sponge Gingerbread
+### Assistant: One pint of molasses.
+
+Two great spoonfuls of melted butter.
+
+One even tablespoonful of ginger.
+
+One quart of sifted flour.
+
+A heaping tablespoonful of saleratus dissolved in as much hot water.
+
+Half a pint of milk, the saleratus first dissolved in hot water, and
+put into it.
+
+Make a hole in the flour, and put in all the other ingredients, and
+while working them together, add a great spoonful of good vinegar, or
+if weak, one and a half."
+"### Human: Cider Cake
+### Assistant: One tea-cup of butter.
+
+Three tea-cups of sugar.
+
+Two tea-cups of sifted flour.
+
+A teaspoonful of saleratus in two great spoonfuls of water.
+
+A grated nutmeg, and half a tea-cup of milk, with the saleratus in it.
+Make a hole in the flour, and put in all the ingredients, and while
+mixing them, add a tea-cup of cider and four more cups of flour."
+"### Human: Cup Cake without Eggs
+### Assistant: One cup of butter.
+
+Two cups of sugar.
+
+One cup of sour cream, or sour milk.
+
+Sal volatile, the size of a small nutmeg, or a teaspoonful of
+saleratus, dissolved in cold water.
+
+A gill of brandy or wine, half a grated nutmeg, and a teaspoonful of
+essence of lemon.
+
+Flour enough for a stiff batter.
+
+Put in buttered pans an inch thick, and bake in a quick oven."
+"### Human: Cream Cake without Eggs
+### Assistant: Four cups of flour.
+
+Three cups of sugar.
+
+One cup of butter.
+
+Two cups of sour cream.
+
+Two teaspoonfuls of sal volatile, or three of saleratus, dissolved in a
+little cold water.
+
+A teaspoonful of essence of lemon, and half a grated nutmeg.
+
+Work the butter and sugar together, add the cream and spice, and put
+all into a hole in the middle of the flour. Then add the sal volatile,
+or saleratus. Mix quick and thoroughly, and set in the oven immediately."
+"### Human: Cream Tartar Cake, without Eggs
+### Assistant: Three pints of sifted flour, measured after sifting.
+
+One teaspoonful super carbonate of soda.
+
+A salt spoonful of salt.
+
+Two teaspoonfuls of cream tartar.
+
+A cup and a half of milk.
+
+A pint of rolled sugar.
+
+Mix the cream tartar thoroughly with the flour, and add grated lemon
+peel, or nutmeg; then dissolve the soda in two great spoonfuls of hot
+water, and put it with the sugar to the milk. When dissolved, wet it
+up as quick as possible, but so as to mix very thoroughly. Roll it
+out, cut into round cakes, and bake _immediately_. It must be as soft
+as can be rolled. Add a little more flour, if needful; bake in a quick
+oven fifteen or twenty minutes. Try more than once, as you may fail at
+first. When you get the _knack_ it is easy, sure, and very good."
+"### Human: Fruit Cake without Eggs
+### Assistant: Two pounds of flour.
+
+One and three quarter pounds of sugar.
+
+One pint of milk.
+
+Half a pound of butter.
+
+Half a teaspoonful of salt.
+
+One and a half teaspoonfuls of soda, or saleratus, or two of sal
+volatile, dissolved in a little hot water.
+
+One nutmeg, one pound of raisins, and one wine-glass of brandy. This
+makes three loaves.
+
+Warm the milk, and add the butter and salt to it. Work the butter and
+sugar to a cream, and then add the milk, then the flour, then the
+saleratus, and lastly the spice and fruit."
+"### Human: Drop Cake
+### Assistant: Four and a half tea-cups of flour.
+
+Two and a half tea-cups of sugar.
+
+Half a cup of butter, and five eggs.
+
+Work the butter and sugar to a cream; beat the yolks and whites
+separately; add the yolks, then the whites, then the flour. Drop them
+on a buttered tin, and sprinkle caraway sugar plums on the top.
+
+
+_Sugar Gingerbread_ (_rich_).
+
+One pound of sugar.
+
+One pound of sifted flour.
+
+Half a pound of butter.
+
+Six eggs.
+
+Two even tablespoonfuls of ginger.
+
+Rub the butter and sugar together, add the eggs well beaten, the flour
+and ginger, and bake in two square tin sheets.
+
+
+_Sugar Gingerbread_ (_plainer_).
+
+Two cups of sugar.
+
+One cup of butter, rubbed with the sugar.
+
+One cup of milk.
+
+Two eggs.
+
+One teaspoonful of pearlash in hot water.
+
+Three tablespoonfuls of ginger.
+
+Five cups of flour.
+
+Make it a soft dough, and add more flour if needed."
+"### Human: Sponge Cake
+### Assistant: Twelve eggs.
+
+The weight of ten in powdered loaf sugar.
+
+The weight of six in sifted flour.
+
+The grated peel, and half the juice of one lemon.
+
+Stir the yolks of the eggs with the sugar, until very light, then add
+the whites of the eggs, after they are beaten to a stiff froth, stir
+lightly together, flavor with the lemon, sprinkle in the flour just
+before it is to be put into the oven, stirring it in as quickly as
+possible.
+
+Bake in two square tin pans, the bottom and sides of which should be
+covered with white paper, well buttered.
+
+Weigh it once, then get the _measure_ of the proportions, to save the
+trouble of weighing afterward.
+
+The secret of making good sponge cake lies in putting the flour in the
+last minute before it goes into the oven, and having a good bake.
+
+
+_Bridget’s Bread Cake_ (_excellent_).
+
+Three cups of dough, very light.
+
+Three cups of sugar.
+
+One cup of butter.
+
+Three eggs. A nutmeg. Raisins.
+
+One teaspoonful of pearlash, dissolved in a little hot water.
+
+Rub the butter and sugar together, add the eggs and spice, and mix
+all thoroughly with the dough. Beat it well, and pour into the pans.
+It will do to bake it immediately, but the cake will be lighter if it
+stands a short time to rise, before putting it into the oven. It is an
+excellent cake for common use.
+
+_It is very important_ that the ingredients should be thoroughly mixed
+with the dough."
+"### Human: Doughnuts
+### Assistant: One pound of butter.
+
+One pound and three quarters of sugar, worked with the butter.
+
+Three pints of milk.
+
+Four eggs.
+
+One pint of yeast, if home-made, or half a pint of distillery yeast.
+
+Mace and cinnamon to the taste.
+
+Flour enough to make the dough stiff as biscuit.
+
+Rub the butter and sugar together, add the other ingredients, and set
+the dough in a warm place to rise. When thoroughly light, roll into
+sheets, cut with a sharp knife into diamond-shaped pieces, and boil
+them in fresh lard. Use a good deal of lard, and have it sufficiently
+hot, or the cake will absorb the fat.
+
+
+_Cookies_ (_plain_).
+
+Two cups of sugar.
+
+One cup of butter, worked into the sugar.
+
+One cup of milk.
+
+Two eggs.
+
+Caraway seeds.
+
+A small teaspoonful of pearlash, dissolved in a little hot water.
+
+Flour sufficient to roll.
+
+The dough should be well kneaded before it is rolled into sheets."
+"### Human: French Cake
+### Assistant: Five cups of flour.
+
+Two cups of powdered sugar.
+
+Half a cup of butter.
+
+One cup of milk.
+
+One wine-glass of wine.
+
+Three eggs. Spice to the taste.
+
+A teaspoonful of pearlash.
+
+Rub the butter and sugar together, then add the milk, part of the
+flour, and the pearlash dissolved in wine; afterward the remainder of
+the flour and the eggs. The yolks are to be beaten separately, and the
+whites beaten and put in the last thing. Bake in two square tin pans."
+"### Human: Walnut Hill’s Doughnuts
+### Assistant: One tea-cup of sour cream, or milk.
+
+Two tea-cups of sugar.
+
+One tea-cup of butter.
+
+Four eggs, and one nutmeg.
+
+Two teaspoonfuls of saleratus.
+
+Flour enough to roll.
+
+Cut into diamond cakes, and boil in hot lard."
+"### Human: Cocoanut Cup Cake
+### Assistant: Two cups of rolled white sugar, and one and a half of butter.
+
+One cup of milk, and a teaspoonful of saleratus dissolved in hot water.
+
+Four eggs well beaten, and a nutmeg. Or flavor with rose water.
+
+The white part of one cocoanut, grated.
+
+Flour enough to make a stiff batter.
+
+Beat it well, put it in buttered tins, an inch thick, in a quick oven,
+and when done, frost it, and cut it in square pieces."
+"### Human: Cocoanut Sponge Cake
+### Assistant: One grated cocoanut, the outer part peeled off.
+
+A teaspoonful of salt, and half a grated nutmeg.
+
+A pint of sifted white sugar.
+
+Six eggs, the yolks beat and strained, the whites cut to a stiff froth.
+
+One teaspoonful of essence of lemon.
+
+A half a pint of sifted flour.
+
+Mix the yolks and the sugar, and then the other ingredients, except
+the whites and the flour. Just as you are ready to put the cake in the
+oven, put in the whites, then add the flour by degrees, and stir only
+just enough to mix it; then put it on buttered paper in cake pans, and
+set it in. Have a quick oven, but take care not to have the top harden
+quick. Cover with paper if there is any danger."
+"### Human: Lemon Cake.--No. 1
+### Assistant: Four tumblers of flour.
+
+Two and a half of _powdered_ white sugar.
+
+Three quarters of a tumbler of butter.
+
+One tumbler of milk, two lemons, three eggs, and one heaping
+teaspoonful of soda. Saleratus will do, but is not so good as soda.
+
+This serves for two square loaves. Dissolve the soda in the milk, heat
+the yolks, and strain them. Cut the whites to a stiff froth, work the
+butter and sugar till they look like cream, then add the yolks, then
+the milk, then the whites of eggs, and then the flour. When thoroughly
+mixed, grate in the peel of one lemon, and squeeze in the juice of two,
+and this must not be done till it is ready to set _immediately_ into
+the oven.
+
+A tumbler and a half of currants improves this cake. Put them in with
+the lemon juice.
+
+This is delicious when first baked, but will not keep so well as No. 2,
+which is richer."
+"### Human: Gingernuts
+### Assistant: Six pounds of flour.
+
+One pound and a quarter of butter, rubbed into the sugar.
+
+One pound and three quarters of sugar.
+
+One quart of molasses.
+
+Four ounces of ginger, one nutmeg, and some cinnamon.
+
+The dough should be stiff, and then kneaded hard for a long time. Cut
+into small cakes. They will keep good, closely covered in a stone jar,
+for many months."
+"### Human: Honey Cake
+### Assistant: One quart of strained honey.
+
+Half a pint of sugar.
+
+Half a pint of melted butter.
+
+A teaspoonful of saleratus, dissolved in half a tea-cup of warm water.
+
+Half a nutmeg, and a teaspoonful of ginger.
+
+Mix the above, and then work in sifted flour till you can roll it. Cut
+it into thin cakes, and bake it on buttered tins, in a quick oven."
+"### Human: New Year’s Cookies
+### Assistant: One pound of butter.
+
+A pound and three quarters of sugar.
+
+Two teaspoonfuls of saleratus, in a pint of milk (buttermilk is better).
+
+Mix the butter and sugar to a cream, and add the milk and saleratus.
+Then beat three eggs, and add, and grate in one nutmeg. Rub in a
+heaping tablespoon of caraway seed. Add flour enough to roll. Make it
+one quarter of an inch in thickness, and bake _immediately_ in a quick
+oven."
+"### Human: Boston Cream Cake
+### Assistant: One pint of butter rubbed into one quart of flour.
+
+One quart of hot water, with the butter and flour stirred in.
+
+When cool, break in from six to twelve eggs, as you can afford.
+
+If needed, add flour till thick enough to drop on buttered tins in
+round cakes, the size of a tea-cup.
+
+When baked, open and fill with soft custard, or mock cream."
+"### Human: Almond, Hickory, or Cocoanut Cake
+### Assistant: Half a pound of flour. Half a teaspoonful of salt.
+
+A quarter of a pound of butter.
+
+One pound of sugar.
+
+One tea-cup of sour cream, or sour milk, or buttermilk.
+
+Four eggs, and lemon, or any other flavor to your taste.
+
+A teaspoonful of saleratus, or better, a bit of sal volatile, the size
+of a nutmeg, dissolved in two spoonfuls of hot water.
+
+Mix the above thoroughly, then grate in the white part of a cocoanut,
+or stir in half a pint of chopped hickory-nuts, chopped fine, or put
+in a pound of blanched almonds, pounded, but not to a paste. Put it in
+buttered pans, an inch and a half thick, and bake in a quick oven."
+"### Human: Caraway Cakes
+### Assistant: Two quarts of flour.
+
+One cup of butter.
+
+One quart of rolled sugar.
+
+Half a pint of caraway seeds.
+
+A teaspoonful of essence of lemon.
+
+Mix the sugar and butter to a cream, add the other materials, roll out,
+and cut into square cakes, and crimp the edges.
+
+Sal volatile the size of a nutmeg, dissolved in a little hot water,
+improves this."
+"### Human: Fruit Drop Cakes
+### Assistant: Two pounds of flour.
+
+One pound of butter.
+
+One pound of currants.
+
+One pound of sugar. Three eggs.
+
+A teaspoonful each, of rose water, and essence of lemon, and a gill of
+brandy.
+
+Rub the butter and sugar to a cream. Beat the eggs, and add them. Then
+put in the other articles. Strew tin sheets with flour and powdered
+sugar, and then drop on in small cakes. Bake in a quick oven."
+"### Human: Dr. B.’s Loaf Cake
+### Assistant: Two pounds of dried and sifted flour.
+
+A pint of new milk, blood warm.
+
+A quarter of a pound of butter.
+
+Three quarters of a pound of sugar.
+
+A pint of home-brewed yeast, or half as much distillery yeast.
+
+Three eggs, and one pound of stoned raisins.
+
+A glass of wine and a nutmeg.
+
+Work the butter and sugar to a cream, and then rub them well into the
+flour. Then add the other things, and let it rise over night. Bake an
+hour and a half, in a slack oven. Put the fruit in as directed in the
+receipt for raised loaf cake."
+"### Human: Fancy Cakes
+### Assistant: Beat the yolks of four eggs into half a pound of powdered sugar. Add
+a little less than a half a pound of flour. Beat fifteen minutes, and
+then put in some essence of lemon, and the whites of the eggs cut to a
+stiff froth. Bake in small patties, and put sugar plums on the top."
+"### Human: Fried Curd Cakes
+### Assistant: Stir four well-beaten eggs into a quart of boiling milk. Make it very
+sweet, and cool it. Then stir in two even tea-cups full of sifted
+flour, a teaspoonful of essence of lemon, and two more well-beaten
+eggs. Fry these in sweet butter as drop cakes."
+"### Human: Wine Cake
+### Assistant: Put six ounces of sugar into a pint of wine, and make it boiling hot.
+When blood warm, pour it on to six well-beaten eggs, and stir in a
+quarter of a pound of sifted flour. Beat it well, and bake immediately
+in a quick oven."
+"### Human: Egg Rusk
+### Assistant: Melt three ounces of butter into a pint of milk. Beat six eggs into a
+quarter of a pound of sugar. Mix these with flour enough for a batter,
+and add a gill of distillery yeast, and half a teaspoonful of salt.
+When light, add flour enough to make a dough stiff enough to mould.
+Make them into small cakes, and let them rise in a warm place while the
+oven is heating."
+"### Human: Citron Tea Cakes
+### Assistant: One tea-cup of sugar.
+
+Two-thirds of a cup of butter.
+
+Two cups of flour.
+
+A bit of volatile salts, the size of a nutmeg, dissolved in hot water
+(the same quantity of alum dissolved with it, improves it), and put to
+half a cup of milk.
+
+Beat till light, then add a teaspoonful of essence of lemon, and small
+thin strips of citron, or candied lemon peel.
+
+Bake in shallow pans, or small patties."
+"### Human: French Biscuit (Mrs. Dr. C.)
+### Assistant: Six pounds of flour.
+
+One pint and a half of new milk.
+
+Six ounces of butter.
+
+A cup and a half of sugar.
+
+A teaspoonful of salt.
+
+Six eggs, and half a pint of distillery yeast, or twice as much
+home-brewed.
+
+Melt the butter in the milk, and beat the eggs. Then add all the
+ingredients, set it to rise, and when very light, mould it into small
+biscuits, and bake in a quick oven."
+"### Human: Old Hartford Election Cake (100 years old)
+### Assistant: Five pounds of dried and sifted flour.
+
+Two pounds of butter.
+
+Two pounds of sugar.
+
+Three gills of distillery yeast, or twice the quantity of home-brewed.
+
+Four eggs.
+
+A gill of wine and a gill of brandy.
+
+Half an ounce of nutmegs, and two pounds of fruit.
+
+A quart of milk.
+
+Rub the butter very fine into the flour, add half the sugar, then the
+yeast, then half the milk, hot in winter, and blood warm in summer,
+then the eggs well beaten, the wine, and the remainder of the milk.
+Beat it well, and let it stand to rise all night. Beat it well in the
+morning, adding the brandy, the sugar, and the spice. Let it rise
+three or four hours, till very light. When you put the wood into the
+oven, put the cake in buttered pans, and put in the fruit as directed
+previously. If you wish it richer, add a pound of citron."
+"### Human: Raised Loaf Cake
+### Assistant: Six pounds of dried and sifted flour.
+
+Three pounds of sugar.
+
+Two pounds and a half of butter.
+
+Four eggs, and two pounds of raisins.
+
+Four nutmegs.
+
+Two gills of wine, and two gills of brandy.
+
+In the afternoon, mix the butter and sugar, take half of it and rub
+into the flour; take about a quart of milk, blood warm, put the yeast
+into the flour, then wet it up. When fully light, add the rest of the
+butter and sugar, beat the eggs, and put them in, and set the whole to
+rise till morning. Add the brandy, wine, and spice, in the morning, and
+put it in the pans. The fruit is to be added in this way:--First dredge
+it with flour, then put in enough cake to cover the bottom of the pans,
+then sprinkle some fruit, and do not let any of it rest against the
+pan, as it burns, and is thus wasted. Then continue to add a layer of
+fruit and a layer of cake, having no fruit on the top. This saves those
+that usually burn on the pan, and secures a more equal distribution."
+"### Human: Mrs. H.’s Raised Wedding Cake (very fine)
+### Assistant: Nine pounds of dried and sifted flour.
+
+Four and a half pounds of white sugar.
+
+Four and a half pounds of butter.
+
+Two quarts of scalded milk.
+
+One quart of the yeast, fresh made as below.
+
+Six eggs.
+
+Six pounds of raisins.
+
+Two pounds of citron.
+
+One ounce of mace.
+
+One gill of brandy.
+
+One gill of wine.
+
+Put the ingredients together as directed in the Raised Loaf Cake."
+"### Human: Yeast for the above Cake
+### Assistant: Nine large potatoes, peeled, boiled, and mashed fine.
+
+One quart of water, a very small pinch of hops.
+
+Boil all together, strain through a sieve, add a small tea-cup of
+flour, and, when blood warm, half a pint of distillery yeast, or twice
+as much home-brewed. Strain again, and let it work till very light and
+foaming."
+"### Human: Fruit Cake, or Black Cake
+### Assistant: One pound of powdered white sugar.
+
+Three quarters of a pound of butter.
+
+One pound of flour, sifted.
+
+Twelve eggs.
+
+Two pounds of raisins, stoned, and part of them chopped.
+
+Two pounds of currants, carefully cleaned.
+
+Half a pound of citron, cut into strips.
+
+A quarter of an ounce each, of cinnamon, nutmegs, and cloves, mixed.
+
+One wine-glass of wine, and one wine-glass of brandy.
+
+Rub the butter and sugar together, then add the yolks of the eggs,
+part of the flour, the spice, and the whites of the eggs well beaten,
+then add the remainder of the flour, and the wine and brandy. Mix all
+thoroughly together. Cover the bottom and sides of two square tin pans
+with white paper, well buttered, pour the mixture in, adding the fruit
+as formerly directed, first dredging it with flour, and bake four
+hours. After it is taken from the oven, and a little cooled, ice it
+thickly."
+"### Human: Pound Cake
+### Assistant: One pound of powdered loaf sugar.
+
+One pound of sifted flour.
+
+Three quarters of a pound of fresh butter.
+
+Eight eggs, and one nutmeg.
+
+Rub the butter and sugar together until very light, then add the yolks
+of the eggs, the spice, and part of the flour. Beat the whites of the
+eggs to a stiff froth, and stir in with the remainder of the flour. Mix
+all well together, and bake in small tins, icing the cakes when they
+are a little warm."
+"### Human: French Loaf Cake
+### Assistant: Five cups of powdered sugar.
+
+Three cups of fresh butter.
+
+Two cups of milk.
+
+Six eggs.
+
+Ten cups of dried and sifted flour.
+
+One wine-glass of wine, one wine-glass of brandy.
+
+Three nutmegs, a small teaspoonful of pearlash.
+
+One pound of raisins, a quarter of a pound of citron.
+
+Stir the sugar and butter to a cream, then add part of the flour, with
+the milk a little warm, and the beaten yolks of the eggs. Then add,
+with the remainder of the flour, the whites of the eggs well beaten,
+the spice, wine, brandy, and pearlash. Mix all thoroughly together, add
+the fruit, as you put it into the pans. This will make four loaves.
+Bake about an hour, and then ice them."
+"### Human: Portugal Cake
+### Assistant: One pound powdered loaf sugar.
+
+One pound of dried and sifted flour.
+
+Half a pound of butter.
+
+Eight eggs.
+
+Two tablespoonfuls of lemon juice, or white wine.
+
+One pound of fruit.
+
+One nutmeg.
+
+One and a half pounds of almonds, weighed before shelling.
+
+Stir the butter and sugar to a cream. Beat the whites and yolks of the
+eggs separately. Then, by degrees, put in the flour, and add the lemon
+juice last, stirring all lightly together. If almonds are to be used,
+they should be blanched. Pound the almonds, or cut into shreds."
+"### Human: Golden Cake
+### Assistant: This and the following cake are named from gold and silver, on account
+of their color as well as their excellence.
+
+They should be made together, so as to use both portions of the eggs.
+
+To make _golden cake_, take
+
+One pound of flour, dried and sifted.
+
+One pound of sugar.
+
+Three quarters of a pound of butter.
+
+The yolks of fourteen eggs.
+
+The yellow part of two lemons grated, and the juice also.
+
+Beat the sugar and butter to a cream, and add the yolks, well beaten
+and strained. Then add the lemon peel and flour, and a teaspoonful of
+sal volatile, dissolved in a little hot water. Beat it well, and just
+before putting it into the oven add the lemon juice, beating it in very
+thoroughly.
+
+Bake in square flat pans, ice it thickly, and cut it in square pieces.
+It looks finely on a dish with the silver cake."
+"### Human: Silver Cake
+### Assistant: One pound of sugar.
+
+Three quarters of a pound of dried and sifted flour.
+
+Six ounces of butter.
+
+Mace and citron.
+
+The whites of fourteen eggs.
+
+Beat the sugar and butter to a cream, add the whites cut to a stiff
+froth, and then the flour. It is a beautiful-looking cake."
+"### Human: Shrewsbury Cake
+### Assistant: One pound of dried and sifted flour.
+
+Three quarters of a pound of powdered sugar.
+
+Half a pound of butter.
+
+Five eggs.
+
+Rose water, or grated lemon peel.
+
+Stir the butter and sugar to a cream. Then add the eggs, the whites and
+yolks beaten separately, and add the flour."
+"### Human: Queen’s Cake
+### Assistant: One pound of dried and sifted flour.
+
+One pound of sugar.
+
+Half a pound of butter.
+
+Four eggs. One nutmeg.
+
+One gill of wine.
+
+One gill of brandy.
+
+One gill of thin cream.
+
+One pound of fruit.
+
+Rub the butter and sugar together. Beat separately the yolks and whites
+of the eggs. Mix all the ingredients, except the flour and fruit,
+which must be put in just before putting in the oven. This makes two
+three-pint pans full. It requires one hour and a half to bake."
+"### Human: Crullars
+### Assistant: Five cups of flour.
+
+One cup of butter.
+
+Two cups of sugar.
+
+Four eggs.
+
+One spoonful of rose water. Nutmeg.
+
+Rub the butter and sugar together, add the eggs, the whites and yolks
+beaten separately, then the flour. Roll into a sheet about half an inch
+thick, cut this with a jagging-iron into long narrow strips. Twist them
+into various shapes, and fry them in hot lard, of a light brown. The
+fat must be abundant in quantity, and very hot, to prevent the lard
+from soaking into the cake."
+"### Human: Lemon Cake.--No. 2
+### Assistant: One pound of dried and sifted flour.
+
+One pound of sugar.
+
+Three quarters of a pound of butter.
+
+Seven eggs.
+
+The juice of one lemon, and the peel of two.
+
+This makes two loaves.
+
+Beat and strain the yolks, cut the whites hard, work the butter and
+sugar to a cream. Fruit if wished. A tumbler and a half of currants is
+enough.
+
+This is richer than No. 1, and keeps well."
+"### Human: Almond Cake
+### Assistant: One pound of sifted sugar.
+
+The yolks of twelve eggs, beat and mixed with the sugar.
+
+The whites of nine eggs, added to the above in a stiff froth.
+
+A pound of dried and sifted flour, mixed after the above has been
+stirred ten minutes.
+
+Half a pound of sweet almonds, and half a dozen bitter ones, blanched
+and pounded with rose water to a cream.
+
+Six tablespoonfuls of thick cream. Use the reserved whites of eggs for
+frosting.
+
+This makes one large, or two small loaves."
+"### Human: Lemon Drop Cakes
+### Assistant: Three heaping tablespoonfuls of sifted white sugar.
+
+A tablespoonful of sifted flour.
+
+The grated rinds of three lemons.
+
+The white of one egg well beaten; all mixed.
+
+Drop on buttered paper, and bake in a moderate oven."
+"### Human: Jelly Cake
+### Assistant: Half a pound of sifted white sugar.
+
+Six ounces of butter.
+
+Eight eggs, whites beat to a stiff froth. Yolks beat and strained.
+
+Juice and grated rind of one lemon.
+
+One pound of dried and sifted flour.
+
+Work the butter and sugar to a cream. Add the eggs, then the flour,
+and then the lemon juice. Butter tin scolloped pans, and put in this a
+quarter of an inch thick. Bake a light brown, and pile them in layers,
+with jelly or marmelade between."
+"### Human: Cocoanut Drops
+### Assistant: One pound grated cocoanut, only the white part.
+
+One pound sifted white sugar.
+
+The whites of six eggs, cut to a stiff froth.
+
+You must have enough whites of eggs to wet the whole stiff.
+
+Drop on buttered plates the size of a cent, and bake immediately."
+"### Human: Sugar Drops
+### Assistant: Twelve spoonfuls of butter.
+
+Twenty-four spoonfuls of sifted white sugar.
+
+A pint of sifted flour.
+
+Half a nutmeg, and three eggs, the whites beaten separately.
+
+Mix the butter and sugar to a cream, add the eggs, then the flour, drop
+on buttered tins, and put sugar plums on the top. Bake ten or fifteen
+minutes."
+"### Human: General Directions for making Preserves and Jellies
+### Assistant: Gather fruit when it is dry.
+
+Long boiling hardens the fruit.
+
+Pour boiling water over the sieves used, and wring out jelly-bags in
+hot water the moment you are to use them.
+
+Do not squeeze while straining through jelly-bags.
+
+Let the pots and jars containing sweetmeats just made remain uncovered
+three days.
+
+Lay brandy papers over the top, cover them tight, and seal them, or,
+what is best of all, soak a split bladder and tie it tight over them.
+In drying, it will shrink so as to be perfectly air-tight.
+
+Keep them in a dry, but not warm place.
+
+A thick leathery mould helps to preserve fruit, but when mould appears
+in specks, the preserves must be scalded in a warm oven, or be set into
+hot water, which then must boil till the preserves are scalded.
+
+Always keep watch of preserves which are not sealed, especially in warm
+and damp weather. The only sure way to keep them without risk or care,
+is to make them with enough sugar and seal them, or tie bladder covers
+over."
+"### Human: To Clarify Syrup for Sweetmeats
+### Assistant: For each pound of sugar, allow half a pint of water. For every three
+pounds of sugar, allow the white of one egg.
+
+Mix when cold, boil a few minutes, and skim it. Let it stand ten
+minutes, and skim it, then strain it."
+"### Human: Brandy Peaches
+### Assistant: Prick the peaches with a needle, put them into a kettle with cold
+water, scald them until sufficiently soft to be penetrated with a
+straw. Take half a pound of sugar to every pound of peach; make the
+syrup with the sugar, and while it is a little warm, mix two-thirds as
+much of white brandy with it, put the fruit into jars, and pour the
+syrup over it. The late white clingstones are the best to use."
+"### Human: Peaches (not very rich)
+### Assistant: To six pounds of fruit, put five of sugar. Make the syrup. Boil the
+fruit in the syrup till it is clear. If the fruit is ripe, half an hour
+will cook it sufficiently."
+"### Human: Peaches (very elegant)
+### Assistant: First take out the stones, then pare them. To every pound of peaches,
+allow one-third of a pound of sugar. Make a thin syrup, boil the
+peaches in the syrup till tender, but not till they break. Put them
+into a bowl, and pour the syrup over them. Put them in a dry, cool
+place, and let them stand two days. Then make a new rich syrup,
+allowing three quarters of a pound of sugar to one of fruit. Drain the
+peaches from the first syrup, and boil them until they are clear, in
+the last syrup. The first syrup must not be added, but may be used for
+any other purpose you please, as it is somewhat bitter. The large white
+clingstones are the best."
+"### Human: To preserve Quinces Whole
+### Assistant: Select the largest and fairest quinces (as the poorer ones will answer
+for jelly). Take out the cores and pare them. Boil the quinces in water
+till tender. Take them out separately on a platter. To each pound of
+quince, allow a pound of sugar. Make the syrup, then boil the quinces
+in the syrup until clear."
+"### Human: Quince Jelly
+### Assistant: Rub the quinces with a cloth, until perfectly smooth. Remove the cores,
+cut them into small pieces, pack them tight in your kettle, pour cold
+water on them until it is on a level with the fruit, but not to cover
+it; boil till very soft, but not till they break.
+
+Then dip off all the liquor you can, then put the fruit into a sieve,
+and press it, and drain off all the remaining liquor.
+
+Then to a pint of the liquor add a pound of sugar, and boil it fifteen
+minutes. Pour it, as soon as cool, into small jars, or tumblers. Let it
+stand in the sun a few days, till it begins to dry on the top. It will
+continue to harden after it is put up."
+"### Human: Calf’s Foot Jelly
+### Assistant: To four nicely-cleaned calf’s feet, put four quarts of water; let it
+simmer gently till reduced to two quarts, then strain it, and let it
+stand all night. Then take off all the fat and sediment, melt it, add
+the juice, and put in the peel of three lemons, and a pint of wine, the
+whites of four eggs, three sticks of cinnamon, and sugar to your taste.
+Boil ten minutes, then skim out the spice and lemon peel, and strain it.
+
+The American gelatine, now very common, makes as good jelly, with far
+less trouble, and in using it you only need to dissolve it in hot
+water, and then sweeten and flavor it."
+"### Human: To preserve Apples
+### Assistant: Take only tart and well-flavored apples, peel, and take out the cores
+without dividing them, and then parboil them. Make the syrup with the
+apple water, allowing three quarters of a pound of white sugar to every
+pound of apples, and boil some lemon peel and juice in the syrup. Pour
+the syrup, while boiling, on to the apples, turn them gently while
+cooking, and only let the syrup simmer, as hard boiling breaks the
+fruit. Take it out when the apple is tender through. At the end of a
+week boil them once more in the syrup."
+"### Human: Pear
+### Assistant: Take out the cores, cut off the stems, and pare them. Boil the pears in
+water, till they are tender. Watch them, that they do not break. Lay
+them separately on a platter as you take them out. To each pound of
+fruit, take a pound of sugar. Make the syrup, and boil the fruit in the
+syrup till clear."
+"### Human: Pineapple (very fine)
+### Assistant: Pare and _grate_ the pineapple. Take an equal quantity of fruit and
+sugar. Boil them slowly in a sauce-pan for half an hour."
+"### Human: Purple Plum.--No. 1
+### Assistant: Make a rich syrup. Boil the plums in the syrup very gently till they
+begin to crack open. Then take them from the syrup into a jar, and pour
+the syrup over them. Let them stand a few days, and then boil them a
+second time, very gently."
+"### Human: To preserve Oranges
+### Assistant: Boil the oranges in soft water till you can run a straw through the
+skin.
+
+Clarify three quarters of a pound of sugar for each pound of fruit,
+take the oranges from the water, and pour over them the hot syrup, and
+let them stand in it one night. Next day, boil them in the syrup till
+it is thick and clear. Then take them up, and strain the syrup on to
+them."
+"### Human: Purple Plum.--No. 2
+### Assistant: Take an equal weight of fruit, and nice brown sugar. Take a clean stone
+jar, put in a layer of fruit and a layer of sugar, till all is in.
+Cover them tightly with dough, or other tight cover, and put them in
+a brick oven after you have baked in it. If you bake in the morning,
+put the plums in the oven at evening, and let them remain till the next
+morning. When you bake again, set them in the oven as before. Uncover
+them, and stir them carefully with a spoon, and do as not to break
+them. Set them in the oven thus _the third_ time, and they will be
+sufficiently cooked."
+"### Human: White, or Green Plum
+### Assistant: Put each one into boiling water, and rub off the skin. Allow a pound of
+fruit to a pound of sugar. Make a syrup of sugar and water. Boil the
+fruit in the syrup until clear, about twenty minutes. Let the syrup be
+cold before you pour it over the fruit. They can be preserved without
+taking off the skins, by pricking them. Some of the kernels of the
+stones boiled in give a pleasant flavor."
+"### Human: Citron Melon
+### Assistant: Two fresh lemons to a pound of melon. Let the sugar be equal in weight
+to the lemon and melon. Take out the pulp of the melon, and cut it in
+thin slices, and boil it in fair water till tender. Take it out and
+boil the lemon in the same water about twenty minutes. Take out the
+lemon, add the sugar, and, if necessary, a little more water. Let it
+boil. When clear, add the melon, and let it boil a few minutes."
+"### Human: Strawberries
+### Assistant: Look them over with care. Weigh a pound of sugar to each pound of
+fruit. Put a layer of fruit on the bottom of the preserving kettle,
+then a layer of sugar, and so on till all is in the pan. Boil them
+about fifteen minutes. Put them in bottles, hot, and seal them. Then
+put them in a box, and fill it in with dry sand. The flavor of the
+fruit is preserved more perfectly, by simply packing the fruit and
+sugar in alternate layers, and sealing the jar, without cooking. But
+the preserves do not look so well."
+"### Human: Blackberry Jam
+### Assistant: Allow three quarters of a pound of brown sugar to a pound of fruit.
+Boil the fruit half an hour, then add the sugar, and boil all together
+ten minutes."
+"### Human: To preserve Currants to eat with Meat
+### Assistant: Strip them from the stem. Boil them an hour, and then to a pound of the
+fruit, add a pound of brown sugar. Boil all together fifteen or twenty
+minutes."
+"### Human: Cherries
+### Assistant: Take out the stones. To a pound of fruit, allow a pound of sugar. Put a
+layer of fruit on the bottom of the preserving kettle, then a layer of
+sugar, and continue thus till all are put in. Boil till clear. Put them
+in bottles, hot, and seal them. Keep them in dry sand."
+"### Human: Currants
+### Assistant: Strip them from the stems. Allow a pound of sugar to a pound of
+currants. Boil them together ten minutes. Take them from the syrup, and
+let the syrup boil twenty minutes, and pour it on the fruit. Put them
+in small jars, or tumblers, and let them stand in the sun a few days."
+"### Human: Raspberry Jam.--No. 1
+### Assistant: Allow a pound of sugar to a pound of fruit. Press them with a spoon, in
+an earthen dish. Add the sugar, and boil all together fifteen minutes."
+"### Human: Raspberry Jam.--No. 2
+### Assistant: Allow a pound of sugar to a pound of fruit. Boil the fruit half an
+hour, or till the seeds are soft. Strain one quarter of the fruit, and
+throw away the seeds. Add the sugar, and boil the whole ten minutes.
+A little currant juice gives it a pleasant flavor, and when that is
+used, an equal quantity of sugar must be added."
+"### Human: Currant Jelly
+### Assistant: Pick over the currants with care. Put them in a stone jar, and set
+it into a kettle of boiling water. Let it boil till the fruit is
+very soft. Strain it through a sieve. Then run the juice through
+a jelly-bag. Put a pound of sugar to a pint of juice, and boil it
+together five minutes. Set it in the sun a few days."
+"### Human: Quince Marmalade
+### Assistant: Rub the quinces with a cloth, cut them in quarters. Put them on the
+fire with a little water, and stew them till they are sufficiently
+tender to rub them through a sieve. When strained, put a pound of brown
+sugar to a pound of the pulp. Set it on the fire, and let it cook
+slowly. To ascertain when it is done, take out a little and let it get
+cold, and if it cuts smoothly it is done.
+
+Crab-apple marmalade is made in the same way.
+
+Crab-apple jelly is made like quince jelly.
+
+Most other fruits are preserved so much like the preceding, that it
+is needless to give any more particular directions, than to say that
+a pound of sugar to a pound of fruit is the general rule for all
+preserves that are to be kept through warm weather, and a long time."
+"### Human: Preserved Watermelon Rinds
+### Assistant: This is a fine article to keep well without trouble for a long time.
+Peel the melon, and boil it in just enough water to cover it till it is
+soft, trying with a fork. (If you wish it green, put green vine leaves
+above and below each layer, and scatter powdered alum, less than half a
+teaspoonful to each pound.)
+
+Allow a pound and a half of sugar to each pound of rind, and clarify it
+as directed previously.
+
+Simmer the rinds two hours in this syrup, and flavor it with lemon peel
+grated and tied in a bag. Then put the melon in a tureen, and boil the
+syrup till it looks thick, and pour it over. Next day, give the syrup
+another boiling, and put the juice of one lemon to each quart of syrup.
+Take care not to make it bitter by too much of the peel.
+
+Citrons are preserved in the same manner. Both these keep through hot
+weather with very little care in sealing and keeping."
+"### Human: Preserved Pumpkin
+### Assistant: Cut a thick yellow pumpkin, peeled, into strips two inches wide, and
+five or six long.
+
+Take a pound of white sugar for each pound of fruit, and scatter it
+over the fruit, and pour on two wine-glasses of lemon juice for each
+pound of pumpkin.
+
+Next day, put the parings of one or two lemons with the fruit and
+sugar, and boil the whole three quarters of an hour, or long enough to
+make it tender and clear without breaking. Lay the pumpkin to cool,
+strain the syrup, and then pour it on to the pumpkin.
+
+If there is too much lemon peel, it will be bitter."
+"### Human: To Pickle Tomatoes
+### Assistant: As you gather them, throw them into cold vinegar. When you have enough,
+take them out, and scald some spices tied in a bag, in good vinegar,
+and pour it hot over them."
+"### Human: To Pickle Peaches
+### Assistant: Take ripe but hard peaches, wipe off the down, stick a few cloves into
+them, and lay them in _cold_ spiced vinegar. In three months they will
+be sufficiently pickled, and also retain much of their natural flavor."
+"### Human: To Pickle Peppers
+### Assistant: Take green peppers, take the seeds out carefully, so as not to mangle
+them, soak them nine days in salt and water, changing it every day, and
+keep them in a warm place. Stuff them with chopped cabbage, seasoned
+with cloves, cinnamon, and mace; put them in cold spiced vinegar."
+"### Human: To Pickle Nasturtions
+### Assistant: Soak them three days in salt and water as you collect them, changing it
+once in three days, and when you have enough, pour off the brine, and
+pour on scalding hot vinegar."
+"### Human: To Pickle Onions
+### Assistant: Peel, and boil in milk and water ten minutes, drain off the milk and
+water, and pour scalding spiced vinegar on to them."
+"### Human: To Pickle Gherkins
+### Assistant: Keep them in strong brine till they are yellow, then take them out and
+turn on hot spiced vinegar, and keep them in it in a warm place, till
+they turn green. Then turn off the vinegar, and add a fresh supply of
+hot, spiced vinegar."
+"### Human: To Pickle Mushrooms
+### Assistant: Stew them in salted water, just enough to keep them from sticking. When
+tender, pour off the water, and pour on hot spiced vinegar. Then cork
+them tight if you wish to keep them long. Poison ones will turn black
+if an onion is stewed with them, and then all must be thrown away."
+"### Human: To Pickle Cucumbers
+### Assistant: Wash the cucumbers in cold water, being careful not to bruise, or break
+them. Make a brine of rock, or blown salt (rock is the best), strong
+enough to bear up an egg, or potato, and of sufficient quantity to
+cover the cucumbers.
+
+Put them into an oaken tub, or stone-ware jar, and pour the brine over
+them. In twenty-four hours, they should be stirred up from the bottom
+with the hand. The third day pour off the brine, scald it, and pour it
+over the cucumbers. Let them stand in the brine nine days, scalding it
+every third day, as described above. Then take the cucumbers into a
+tub, rinse them in cold water, and if they are too salt, let them stand
+in it a few hours. Drain them from the water, put them back into the
+tub or jar, which must be washed clean from the brine. Scald vinegar
+sufficient to cover them, and pour it upon them. Cover them tight,
+and in a week they will be ready for use. If spice is wanted, it may
+be tied in a linen cloth, and put into the jar with the pickles, or
+scalded with the vinegar, and the bag thrown into the pickle jar. If a
+white scum rises, take it off and scald the vinegar, and pour it back.
+A small lump of alum added to the vinegar, improves the hardness of
+the cucumbers."
+"### Human: Pickled Walnuts
+### Assistant: Take a hundred nuts, an ounce of cloves, an ounce of allspice, an ounce
+of nutmeg, an ounce of whole pepper, an ounce of race ginger, an ounce
+of horseradish, half pint of mustard seed, tied in a bag, and four
+cloves of garlic.
+
+Wipe the nuts, prick with a pin, and put them in a pot, sprinkling
+the spice as you lay them in; then add two tablespoonfuls of salt;
+boil sufficient vinegar to fill the pot, and pour it over the nuts and
+spice. Cover the jar close, and keep it for a year, when the pickles
+will be ready for use.
+
+Butternuts may be made in the same manner, if they are taken when
+green, and soft enough to be stuck through with the head of a pin. Put
+them for a week or two in weak brine, changing it occasionally. Before
+putting in the brine, rub them about with a broom in brine to cleanse
+the skins. Then proceed as for the walnuts.
+
+The vinegar makes an excellent catsup."
+"### Human: Mangoes
+### Assistant: Take the latest growth of young muskmelons, take out a small bit from
+one side, and empty them. Scrape the outside smooth, and soak them four
+days in strong salt and water. If you wish to green them, put vine
+leaves over and under, with bits of alum, and steam them a while. Then
+powder cloves, pepper, and nutmeg in equal portions, and sprinkle on
+the inside, and fill them with strips of horseradish, small bits of
+calamus, bits of cinnamon and mace, a clove or two, a very small onion,
+nasturtions, and then American mustard-seed to fill the crevices. Put
+back the piece cut out, and sew it on, and then sew the mango in cotton
+cloth. Lay all in a stone jar, the cut side upward.
+
+Boil sharp vinegar a few minutes, with half a tea-cup of salt, and a
+tablespoonful of alum to three gallons of vinegar, and turn it on to
+the melons. Keep dried barberries for garnishes, and when you use them
+turn a little of the above vinegar of the mangoes heated boiling hot on
+to them, and let them swell a few hours. Sliced and salted cabbage with
+this vinegar poured on hot is very good."
+"### Human: Fine Pickled Cabbage
+### Assistant: Shred red and white cabbage, spread it in layers in a stone jar, with
+salt over each layer. Put two spoonfuls of whole black pepper, and the
+same quantity of allspice, cloves, and cinnamon, in a bag, and scald
+them in two quarts of vinegar, and pour the vinegar over the cabbage,
+and cover it tight. Use it in two days after."
+"### Human: An excellent Way of Preparing Tomatoes to eat with Meat
+### Assistant: Peel and slice ripe tomatoes, sprinkling on a little salt as you
+proceed. Drain off the juice, and pour on hot spiced vinegar."
+"### Human: To Pickle Martinoes
+### Assistant: Gather them when you can run a pin head into them, and after wiping
+them, keep them ten days in weak brine, changing it every other day.
+Then wipe them, and pour over boiling spiced vinegar. In four weeks
+they will be ready for use. It is a fine pickle."
+"### Human: A convenient Way to Pickle Cucumbers
+### Assistant: Put some spiced vinegar in a jar, with a little salt in it.
+
+Every time you gather a mess, pour boiling vinegar on them, with a
+little alum in it. Then put them in the spiced vinegar. Keep the same
+vinegar for scalding all. When you have enough, take all from the
+spiced vinegar, and scald in the alum vinegar two or three minutes,
+till green, and then put them back in the spiced vinegar."
+"### Human: Indiana Pickles
+### Assistant: Take green tomatoes, and slice them. Put them in a basket to drain
+in layers, with salt scattered over them, say a tea-cup full to each
+gallon. Next day, slice one quarter the quantity of onions, and lay
+the onions and tomatoes in alternate layers in a jar, with spices
+intervening. Then fill the jar with cold vinegar. Tomatoes picked
+as they ripen, and just thrown into cold spiced vinegar, are a fine
+pickle, and made with very little trouble."
+"### Human: To Pickle Cauliflower, or Brocoli
+### Assistant: Keep them twenty-four hours in strong brine, and then take them out and
+heat the brine, and pour it on scalding hot, and let them stand till
+next day. Drain them, and throw them into spiced vinegar."
+"### Human: Ice Cream
+### Assistant: One quart of milk.
+
+One and a half tablespoonfuls of arrowroot.
+
+The grated peel of two lemons.
+
+One quart of thick cream.
+
+Wet the arrowroot with a little cold milk, and add it to the quart of
+milk when boiling hot; sweeten it very sweet with white sugar, put in
+the grated lemon peel, boil the whole, and strain it into the quart
+of cream. When partly frozen, add the juice of the two lemons. Twice
+this quantity is enough for thirty-five persons. Find the quantity of
+sugar that suits you by measure, and then you can use this every time,
+without tasting. Some add whites of eggs, others think it just as good
+without. It must be made _very_ sweet, as it loses much by freezing."
+"### Human: Directions for freezing Ice Cream
+### Assistant: If you have no apparatus for the purpose (which is _almost_
+indispensable), put the cream into a tin pail with a very tight cover,
+mix equal quantities of snow and blown salt (not the coarse salt), or
+of pounded ice and salt, in a tub, and put it _as high as the pail,
+or freezer_; turn the pail or freezer half round and back again with
+one hand, for half an hour, or longer, if you want it very nice. Three
+quarters of an hour steadily, will make it good enough. While doing
+this, stop four or five times, and mix the frozen part with the rest,
+the last time very thoroughly, and then the lemon juice must be put in.
+Then cover the freezer tight with snow and salt till it is wanted. The
+mixture must be perfectly cool before being put in the freezer. Renew
+the snow and salt while shaking, so as to have it kept tight to the
+sides of the freezer. A hole in the tub holding the freezing mixture
+to let off the water, is a great advantage. In a tin pail it would
+take much longer to freeze than in the freezer, probably nearly twice
+as long, or one hour and a half. A long stick, like a coffee stick,
+should be used in scraping the ice from the sides. Iron spoons will be
+affected by the lemon juice, and give a bad taste.
+
+In taking it out for use, first wipe off every particle of the freezing
+mixture dry, then with a knife loosen the sides, then invert the
+freezer upon the dish in which the ice is to be served, and apply two
+towels rung out of hot water to the bottom part, and the whole will
+slide out in the shape of a cylinder.
+
+If you wish to put it into moulds, pour it into them when the cream is
+frozen sufficiently, and then cover the moulds in the snow and salt
+till they are wanted. Dip the moulds in warm water to make the ice slip
+out easily.
+
+If you wish to have a freezer made, send the following directions to a
+tinner.
+
+Make a tin cylinder box, eighteen inches high and eight inches in
+diameter at the bottom, and a trifle larger at the top, so that the
+frozen cream will slip out easier. Have a cover made with a rim to
+lap over three inches, and fitted tight. Let there be a round handle
+fastened to the lid, an inch in diameter, and reaching nearly across,
+to take hold of, to stir the cream. This will cost from fifty to
+seventy-five cents.
+
+The tub holding the ice and freezer should have a hole in the bottom,
+to let the water run off, and through the whole process the ice must be
+close packed the whole depth of the freezer."
+"### Human: Philadelphia Ice Cream
+### Assistant: Two quarts of milk (cream when you have it).
+
+Three tablespoonfuls of arrowroot.
+
+The whites of eight eggs well beaten.
+
+One pound of powdered sugar.
+
+Boil the milk, thicken it with the arrowroot, add the sugar, and pour
+the whole upon the eggs. If you wish it flavored with vanilla, split
+half a bean, and boil it in the milk."
+"### Human: Another Ice Cream
+### Assistant: Three quarts of milk.
+
+Two pounds and a half of powdered sugar.
+
+Twelve eggs, well beaten.
+
+Mix all together in a tin pail, add one vanilla bean (split), then put
+the pail into a kettle of boiling water, and stir the custard all the
+time, until it is quite thick. After it is cooled, add two quarts of
+rich cream, and then freeze it."
+"### Human: Strawberry Ice Cream
+### Assistant: Rub a pint of ripe strawberries through a sieve, add a pint of cream,
+and four ounces of powdered sugar, and freeze it."
+"### Human: Ice Cream without Cream
+### Assistant: A vanilla bean, or a lemon rind, is first boiled in a quart of milk.
+Take out the bean or peel, and add the yolks of four eggs, beaten well.
+Heat it scalding hot, but do not boil it, stirring in white sugar till
+_very_ sweet. When cold, freeze it."
+"### Human: Fruit Ice Cream
+### Assistant: Make rich boiled custard, and mash into it the soft ripe fruit, or the
+grated or cooked hard fruit, or grated pineapples. Rub all through
+a sieve, sweeten it very sweet, and freeze it. Quince, apple, pear,
+peach, strawberry, and raspberry, are all good for this purpose."
+"### Human: Rich Custards
+### Assistant: One quart of cream.
+
+The yolks of six eggs.
+
+Six ounces of powdered white sugar.
+
+A small pinch of salt.
+
+Two tablespoonfuls of brandy.
+
+One spoonful of peach water.
+
+Half a tablespoonful of lemon brandy.
+
+An ounce of blanched almonds, pounded to a paste.
+
+Mix the cream with the sugar, and the yolks of the eggs well beaten,
+scald them together in a tin pail in boiling water, stirring all the
+time, until sufficiently thick. When cool, add the other ingredients,
+and pour into custard cups."
+"### Human: Wine Cream Custard
+### Assistant: Sweeten a pint of cream with sifted sugar, heat it, stir in white wine
+till it curdles, add rose water, or grated lemon peel in a bag, heated
+in the milk. Turn it into cups.
+
+Or, mix a pint of milk with the pint of cream, add five beaten eggs, a
+spoonful of flour wet with milk, and sugar to your taste. Bake this in
+cups, or pie plates."
+"### Human: Almond Custard
+### Assistant: Blanch and pound four ounces of sweet almonds, and a few of the bitter.
+Boil them five minutes in a quart of milk, sweeten to your taste, and
+when blood warm, stir in the beaten yolks of eight eggs, and the whites
+of four. Heat it, and stir till it thickens, then pour into cups. Cut
+the reserved whites to a stiff froth, and put on the top."
+"### Human: A Cream for Stewed Fruit
+### Assistant: Boil two or three peach leaves, or a vanilla bean, in a quart of cream,
+or milk, till flavored. Strain and sweeten it, mix it with the yolks of
+four eggs, well beaten; then, while heating it, add the whites cut to a
+froth. When it thickens, take it up. When cool, pour it over the fruit,
+or preserves."
+"### Human: Currant, Raspberry, or Strawberry Whisk
+### Assistant: Put three gills of the juice of the fruit to ten ounces of crushed
+sugar, add the juice of a lemon, and a pint and a half of cream. Whisk
+it till quite thick, and serve it in jelly glasses, or a glass dish."
+"### Human: Lemonade Ice, and other Ices
+### Assistant: To a quart of lemonade, add the whites of six eggs, cut to a froth,
+and freeze it. The juices of any fruit, sweetened and watered, may be
+prepared in the same way, and are very fine."
+"### Human: Lemon and Orange Cream
+### Assistant: Grate the outer part of the rind of eight oranges, or lemons, into a
+pint of cold water, and let it stand from night till morning. Add the
+juice of two dozen of the fruit, and another pint of cold water. Beat
+the yolks of six eggs, and add the whites of sixteen eggs, cut to a
+stiff froth. Strain the juice into the egg. Set it over the fire, and
+stir in fine white sugar, till quite sweet. When it begins to thicken,
+take it off, and stir till it is cold. Serve it in glasses, or freeze
+it."
+"### Human: Vanilla Cream
+### Assistant: Boil a vanilla bean in a quart of rich milk, till flavored to your
+taste. Beat the yolks of eight eggs, and stir in, then sweeten well,
+and lastly, add the whites of the eggs, cut to a stiff froth. Boil
+till it begins to thicken, then stir till cold, and serve in glasses,
+or freeze it."
+"### Human: A Charlotte Russe
+### Assistant: Half a pint of milk, and half a vanilla bean boiled in it, and then
+cooled and strained.
+
+Four beaten yolks of eggs, and a quarter of a pound of powdered loaf
+sugar stirred into the milk. Simmer five minutes, and cool it.
+
+An ounce of Russia isinglass boiled in a pint of water till reduced one
+half, and strained into the above custard.
+
+Whip a rich cream to a froth, and stir into the custard.
+
+The preceding is for the custard that is to fill the form.
+
+Prepare the form thus:--Take a large round, or oval sponge cake, three
+or four inches thick, with perpendicular sides. Cut off the bottom
+about an inch thick, or a little less, and then turn it bottom upwards
+into a form of the same size and shape. Then dig out the cake till it
+is a shell, an inch thick, or less. Fill the opening with the custard,
+and cover it with the slice cut from the bottom. Then set it into a tub
+of pounded ice and salt, for forty minutes, being careful not to get
+any on to the cake. When ready to use it, turn it out of the form on to
+a flat oval dish, and ornament the top with frosting, or syringe on it
+candy sugar, in fanciful forms. This can be made by fitting slices of
+sponge cake nicely into a form, instead of using a whole cake."
+"### Human: A Plainer Charlotte Russe
+### Assistant: Half an ounce of Russia isinglass, or a little more.
+
+Half a pint of milk, and a pint of thick cream.
+
+Four eggs. Three ounces sifted white sugar.
+
+A gill and a half of white wine.
+
+Boil the isinglass in the milk, flavoring with vanilla or lemon. Stir
+the sugar into the yolks of the eggs. Put the wine to the cream, and
+beat them to a froth. Then strain the isinglass into the yolks, then
+add the cream and wine, and last of all the whites of the eggs cut to
+a stiff froth. Then line a dish with sponge cake, making the pieces
+adhere with whites of eggs, and pour in the above."
+"### Human: A Superior Omelette Souflée
+### Assistant: Take eight eggs. Put the whites on one plate, and the yolks on another
+(two persons do it better than one); beat up the whites to a perfect
+froth, and at the same time stir the yolks with finely-powdered sugar,
+flavored with a little lemon peel, grated. Then, while stirring the
+whites, pour the yolks into the whites, _stir_ them a little (but not
+beat them). Then pour all on a round tin plate, and put it in the oven;
+when it begins to rise a little, draw it to the mouth of the oven,
+and with a spoon pile it up in a pyramidal shape, and leave it a few
+minutes longer in the oven. The whole baking requires but three or four
+minutes, and should be done just as wanted for the table."
+"### Human: Almond Cheese Cake
+### Assistant: Three well-beaten eggs.
+
+A pint of new milk, boiling while the eggs are mixed in.
+
+Half a glass of wine, poured in while boiling.
+
+On adding the wine, take it from the fire, strain off the whey, and
+put to the curds sifted white sugar, to your taste, three eggs, well
+beaten, a teaspoonful of rose water, half a pound of sweet almonds,
+and a dozen of bitter ones, all blanched and pounded, and sixteen even
+spoonfuls of melted butter. Pour this into patties lined with thin
+pastry. Ornament the top with Zante currants, and almonds cut in thin
+slips. Bake as soon as done."
+"### Human: Flummery
+### Assistant: Cut sponge cake into thin slices, and line a deep dish. Make it moist
+with white wine; make a rich custard, using only the yolks of the
+eggs. When cool, turn it into the dish, and cut the whites to a stiff
+froth, and put on the top."
+"### Human: Chicken Salad
+### Assistant: Cut the white meat of chickens into small bits, the size of peas.
+
+Chop the white parts of celery nearly as small.
+
+Prepare a dressing thus:—
+
+Rub the yolks of hard-boiled eggs smooth, to each yolk put half a
+teaspoonful of mustard, the same quantity of salt, a tablespoonful of
+oil, and a wine-glass of vinegar. Mix the chicken and celery in a large
+bowl, and pour over this dressing.
+
+The dressing must not be put on till just before it is used. Bread and
+butter and crackers are served with it."
+"### Human: Gelatine, or American Isinglass Jelly
+### Assistant: Two ounces of American isinglass, or gelatine.
+
+One quart of boiling water.
+
+A pint and a half of white wine.
+
+The whites of three eggs.
+
+Soak the gum in cold water half an hour. Then take it from the water,
+and pour on the quart of boiling water. When cooled, add the grated
+rind of one lemon, and the juice of two, and a pound and a half of loaf
+sugar. Then beat the whites of the eggs to a stiff froth, and stir them
+in, and let the whole boil till the egg is well mixed, but do not stir
+while it boils. Strain through a jelly-bag, and then add the wine.
+
+Wine jelly is made thus, except that half a pint more of wine is added.
+
+In cold weather, a pint more of water may be added. This jelly can be
+colored by beet juice, saffron, or indigo, for fancy dishes."
+"### Human: Oranges in Jelly
+### Assistant: Peel and divide into halves several small-size oranges; boil them
+in water till a straw will pierce them, then put them into a syrup
+made of half a pound of sugar for each pound of fruit, and boil the
+oranges in it till clear. Then stir in an ounce, or more, of clarified
+isinglass, and let it boil a little while. Take the oranges into a
+dish, and strain the jelly over. Lemons may be done the same way."
+"### Human: Jelly Tarts
+### Assistant: One pound of sifted flour.
+
+Three quarters of a pound of butter, rubbed in well.
+
+Wet it up with about a pint of cold water, in which a bit of sal
+volatile, the size of a large pea dissolved in a little cold water, has
+been put. Beat the whole with a rolling-pin, cut it into round cakes,
+wet the tops with beaten egg, and strew on fine white sugar. Bake in a
+quick oven, and when done put a spoonful of jelly in the centre of each."
+"### Human: Sweet Paste Jelly Tarts
+### Assistant: A pint of dried and sifted flour.
+
+A pint of sifted sugar.
+
+Two-thirds of a pint of sweet butter.
+
+A bit of sal volatile, the size of two large peas, dissolved in a
+tablespoonful of cold water.
+
+Mix the butter and sugar to a cream, work in the flour, add the sal
+volatile, and cold water, if needed, for making a paste to roll. Beat
+the whole with a rolling-pin, roll it half an inch thick, cut it with a
+tumbler, wet the tops with milk, put them on buttered tins into a quick
+oven, and when done, heap a spoonful of jelly on the centre of each.
+
+They are excellent for a dessert, or for evening parties."
+"### Human: An Apple Lemon Pudding
+### Assistant: Six spoonfuls of grated, or of cooked and strained apple. Three lemons,
+pulp, rind, and juice, all grated. Half a pound of melted butter. Sugar
+to the taste. Seven eggs, well beaten.
+
+Mix, and bake with or without paste. It can be made still plainer by
+using nine spoonfuls of apple, one lemon, two-thirds of a cup full of
+butter, and three eggs."
+"### Human: Buttermilk Pop
+### Assistant: Rub an ounce of butter into a tea-cup of flour, wet it up to a thin
+paste with cold buttermilk, and pour it into two quarts of boiling
+fresh buttermilk. Salt to the taste."
+"### Human: Wheat Flour Blanc Mange
+### Assistant: Wet up six tablespoonfuls of flour to a thin paste, with cold milk, and
+stir it into a pint of boiling milk. Flavor with lemon peel, or peach
+leaves boiled in the milk. Add a pinch of salt, cool it in a mould, and
+eat with sweetened cream and sweetmeats."
+"### Human: Orange Marmelade
+### Assistant: Take two lemons, and a dozen oranges; grate the yellow part of all the
+oranges but five, and set it aside. Make a clear syrup of an equal
+weight of sugar. Clear the oranges of rind and seeds, and put them with
+the grated rinds into the syrup, and boil about twenty minutes, till it
+is a transparent mass.
+
+
+_A Simple Lemon Jelly_ (_easily made_).
+
+One ounce of cooper’s isinglass. A pound and a half of loaf sugar.
+Three lemons, pulp, skin, and juice, grated.
+
+Pour a quart of boiling water on to the isinglass, add the rest, mix
+and strain it, then add a glass of wine, and pour it to cool in some
+regular form. If the lemons are not fresh, add a little cream of
+tartar, or tartaric acid. _American gelatine_ is used for this."
+"### Human: Cranberry
+### Assistant: Pour boiling water on them, and then you can easily separate the good
+and the bad. Boil them in a very little water till soft, then sweeten
+to your taste. If you wish a jelly, take a portion and strain through
+a fine sieve."
+"### Human: Fruits Preserved without Cooking
+### Assistant: Pineapples peeled and cut in thin slices, with layers of sugar under
+and over each slice, will keep without cooking, and the flavor is fully
+preserved. Use a pound and a half of sugar for each pound of fruit.
+
+Quinces peeled and boiled soft, and then laid in sugar, pound to a
+pound, in the same way, are very beautiful.
+
+
+_Apple Ice_ (_very fine_).
+
+Take finely-flavored apples, grate them fine, and then make them _very_
+sweet, and freeze them. It is very delicious.
+
+Pears, peaches, or quinces, also are fine either grated fine or stewed
+and run through a sieve, then sweetened _very_ sweet and frozen. The
+flavor is much better preserved when grated than when cooked."
+"### Human: Lemon, or Orange Ice Cream
+### Assistant: Squeeze a dozen lemons, and make the juice thick with sugar; then stir
+in slowly three quarts of cream, and freeze it. Oranges require less
+sugar."
+"### Human: Cream Tarts
+### Assistant: One pound of sifted flour, and a salt spoon of salt.
+
+A quarter of a pound of rolled sugar.
+
+A quarter of a pound of butter, and one beaten egg.
+
+Sal volatile the size of a nutmeg, dissolved in a spoonful of cold
+water. Mix the above, and wet up with cold water, and line some small
+patties, or tartlet pans. Bake in a quick oven, then fill with mock
+cream, sprinkle on powdered sugar, put them back into the oven a few
+minutes till a little browned."
+"### Human: Whip Syllabub
+### Assistant: One pint of cream.
+
+Sifted white sugar to your taste.
+
+Half a tumbler of white wine.
+
+The grated rind and juice of one lemon.
+
+Beat all to a stiff froth."
+"### Human: Trifles
+### Assistant: One well-beaten egg, and one tablespoonful of sugar.
+
+A salt spoonful of salt, and flour enough for a stiff dough.
+
+Cut it in thin round cakes, and fry in lard; when they rise to the
+surface and are turned over, they are done. Drain on a sieve, and put
+jam or jelly on the centre of each."
+"### Human: Nothings
+### Assistant: Three well-beaten eggs, a salt spoonful of salt, and flour enough for
+a very stiff paste. Roll and cut into very thin cakes, fry them like
+trifles, and put two together with jam, or jelly between."
+"### Human: Apple Snow
+### Assistant: Put twelve very tart apples in cold water over a slow fire. When soft,
+take away the skins and cores, and mix in a pint of sifted white sugar;
+beat the whites of twelve eggs to a stiff froth, and then add them
+to the apples and sugar. Put it in a dessert dish, and ornament with
+myrtle and box."
+"### Human: Iced Fruit
+### Assistant: Take fine bunches of currants on the stalk, dip them in well-beaten
+whites of eggs, lay them on a sieve and sift white sugar over them, and
+set them in a warm place to dry."
+"### Human: Ornamental Froth
+### Assistant: The whites of four eggs in a stiff froth, put into the syrup of
+preserved raspberries, or strawberries, beaten well together, and
+turned over ice cream, or blanc mange. Make white froth to combine with
+the colored in fanciful ways. It can be put on the top of boiling milk,
+and hardened to keep its form."
+"### Human: To Clarify Isinglass
+### Assistant: Dissolve an ounce of isinglass in a cup of boiling water, take off the
+scum, and drain through a coarse cloth. Jellies, candies, and blanc
+mange should be done in brass, and stirred with silver."
+"### Human: Blanc Mange
+### Assistant: A pint of cream, and a quart of boiled milk.
+
+An ounce and a half of clarified isinglass, stirred into the milk.
+Sugar to your taste.
+
+A teaspoonful of fine salt.
+
+Flavor with lemon, or orange, or rose water.
+
+Let it boil, stirring it well, then strain into moulds.
+
+Three ounces of almonds pounded to a paste and added while boiling, is
+an improvement. Or filberts, or hickory-nuts, can be skinned and used
+thus.
+
+It can be flavored by boiling in it a vanilla bean, or a stick of
+cinnamon. Save the bean to use again."
+"### Human: Calf’s Foot Blanc Mange
+### Assistant: Take a pint of calf’s foot jelly, or American isinglass jelly, and put
+it in a sauce-pan, with the beaten yolks of six eggs, and stir till it
+_begins_ to boil. Then sweeten and flavor to your taste; set it in a
+pan of cold water, and stir it till nearly cold, to prevent curdling,
+and when it begins to thicken, put it into moulds."
+"### Human: Variegated Blanc Mange
+### Assistant: For evening parties a pretty ornamental variety can be made thus.
+
+Color the blanc mange in separate parcels, red, with juice of boiled
+beets, or cochineal; yellow, with saffron; and blue, with indigo.
+
+Put in a layer of white, and when cool, a layer of another color, and
+thus as many as you like. You can arrange it in moulds thus, or in a
+dish, and when cold cut it in fanciful shapes."
+"### Human: Jaune Mange
+### Assistant: Boil an ounce of isinglass in a little more than half a pint of water,
+till dissolved; strain it, add the juice and a little of the grated
+rind of two oranges, a gill of white wine, the yolks of four eggs,
+beaten and strained, and sugar to your taste. Stir over a gentle fire
+till it just boils, and then strain into a mould."
+"### Human: Ivory Dust Jelly
+### Assistant: Boil a pound of the dust in five pints of water, till reduced to one
+quart, strain it, add a quart more of water, boil till a stiff jelly,
+then add lemon, or orange juice and rind, and sugar to your taste, and
+strain into moulds."
+"### Human: Apple Jelly
+### Assistant: Boil tart, peeled apples in a little water, till glutinous, strain
+out the juice, and put a pound of white sugar to a pint of the juice.
+Flavor to your taste, boil till a good jelly, and then put it into
+moulds."
+"### Human: Another Lemon Jelly
+### Assistant: Take the clear juice of twelve lemons, and a pound of fine loaf sugar,
+and a quart of water. For each quart of the above mixture, put in an
+ounce of clarified isinglass, let it boil up once, and strain into
+moulds. If not stiff enough, add more isinglass, and boil again."
+"### Human: Orange Jelly
+### Assistant: The juice of nine oranges and three lemons.
+
+The grated rind of one lemon, and one orange, pared thin.
+
+Two quarts of water, and four ounces of isinglass, broken up and boiled
+in it to a jelly.
+
+Add the above, and sweeten to your taste. Then add the whites of eight
+eggs, well beaten to a stiff froth, and boil ten minutes, strain and
+put into moulds, first dipped in cold water. When perfectly cold, dip
+the mould in warm water, and turn on to a glass dish."
+"### Human: Floating Island
+### Assistant: Beat the yolks of six eggs with the juice of four lemons, sweeten it to
+your taste, and stir it into a quart of boiling milk till it thickens,
+then pour it into a dish. Whip the whites of the eggs to a stiff froth,
+and put it on the top of the cream."
+"### Human: Another Syllabub
+### Assistant: The juice and grated outer skin of a large lemon.
+
+Four glasses of white wine.
+
+A quarter of a pound of sifted white sugar.
+
+Mix the above, and let them stand some hours.
+
+Then whip it, adding a pint of thick cream, and the whites of two eggs
+cut to a froth."
+"### Human: An Ornamental Dish
+### Assistant: Pare and core, without splitting, some small-sized tart apples, and
+boil them very gently with one lemon for every six apples, till a straw
+will pass through them.
+
+Make a syrup of half a pound of white sugar for each pound of apples,
+put the apples unbroken, and the lemons sliced, into the syrup, and
+boil gently till the apples look clear. Then take them up carefully, so
+as not to break them, and add an ounce, or more, of clarified isinglass
+to the syrup, and let it boil up. Then lay a slice of lemon on each
+apple, and strain the syrup over them.
+
+
+_Carrageen Blanc Mange_ (_Irish Moss_).
+
+Take one tea-cup full of Carrageen, or Irish moss, after it has been
+carefully picked over. Wash it thoroughly in pearlash water, to take
+out the saline taste; then rinse it in several waters, put it in a tin
+pail, and pour to it a quart of milk. Set the pail, closely covered,
+into a kettle of boiling water. Let it stand until the moss thickens
+the milk, then strain through a fine sieve, sweeten with powdered loaf
+sugar, and flavor with rose or lemon. Wet the moulds in cold water,
+then pour in the blanc mange, and set it in a cool place. In two, or
+three hours, or when quite firm, it may be used. Loosen the edges from
+the moulds, and then turn it out upon china or glass plates. It may be
+served with powdered sugar and cream."
+"### Human: A Dish of Snow
+### Assistant: Grate the white part of cocoanut, put it in a glass dish and serve with
+currant or cranberry jellies."
+"### Human: To Clarify Sugar
+### Assistant: Take four pounds of sugar, and break it up.
+
+Whisk the white of an egg, and put it with a tumblerful of water into
+a preserving pan, and add water gradually, till you have two quarts,
+stirring well. When there is a good frothing, throw in the sugar, boil
+moderately, and skim it. If the sugar rises to run over, throw in a
+little cold water, and then skim it, as it is then still. Repeat this,
+and when no more scum rises, strain the sugar for use."
+"### Human: To Prepare Sugar for Candies
+### Assistant: Put a coffee cup of water for each pound of sugar, into a brass, or
+copper kettle, over a slow fire. Put in, for each pound, say half a
+sheet of isinglass, and half a teaspoonful of gum-arabic, dissolved
+together. Skim off all impurities, and flavor to your taste.
+
+All sugar for candy is prepared thus, and then boiled till, when drawn
+into strings and cooled, it snaps like glass.
+
+A little hot rum, or vinegar, must be put to loaf sugar candy, to
+prevent its being too brittle.
+
+Candies made thus, can be colored with boiled beet juice, saffron, and
+indigo, and it can be twisted, rolled, and cut into any forms.
+
+It can have cocoanut, almonds, hickory-nuts, Brazil, or peanuts,
+sliced, or chopped and put in.
+
+It can be flavored with vanilla, rose, lemon, orange, cloves, cinnamon,
+or anything you please."
+"### Human: Sugar Kisses
+### Assistant: Whisk four whites of eggs to a stiff froth, and stir in half a pound
+of sifted white sugar, and flavor it as you like.
+
+Lay it, when stiff, in heaps, on white paper, each the shape and size
+of half an egg, and an inch apart. Place them on a board which is half
+an inch thick, and put them into a hot oven. When they turn a little
+yellowish, slip off the paper on to a table, and let them cool five
+minutes. Then slip off two of the kisses with a knife, and join the
+bottom parts together which touched the paper, and they, if pressed
+gently, will adhere. Then lay them on a plate, and continue till all
+are thus prepared. These look handsomely, and are very delicate and
+good."
+"### Human: Almond Macaroons
+### Assistant: Half a pound of almonds blanched, and pounded with a teaspoonful of
+essence of lemon till a smooth paste.
+
+Add an equal quantity of sifted white sugar, and the beaten whites of
+two eggs. Work well together with a spoon.
+
+Dip your hand in water, and work them into balls the size of a nutmeg,
+lay them on white paper, an inch apart; then dip your hand in water,
+and smooth them. Put them in a cool oven for three quarters of an hour.
+
+Cocoanut can be grated and used in place of the almonds, and thus make
+cocoanut macaroons."
+"### Human: Filbert Macaroons
+### Assistant: Heat a quarter of a pound of filbert meats till the skin will rub off,
+and when cold pound them, and make a paste with a little white of an
+egg, add a quarter of a pound of white sifted sugar, and the white of
+an egg; when well mixed, bake them like almond macaroons.
+
+Flour macaroons look as well, and are nearly as good. To make them,
+work a pint of sifted white sugar into one beaten egg, till a smooth
+paste, and add a little sifted flour, so as to mould it in your hands.
+Flavor with essence of lemon, or rose water, and proceed as with almond
+macaroons."
+"### Human: Cocoanut Drops
+### Assistant: The white part of a cocoanut, grated.
+
+The whites of four eggs, well beaten.
+
+Half a pound of sifted white sugar.
+
+Flavor with rose water, or essence of lemon.
+
+Mix all as thick as can be stirred, lay in heaps an inch apart, on
+paper, and on a baking tin; put them in a quick oven, and take them out
+when they begin to look yellowish."
+"### Human: Candied Fruits
+### Assistant: Preserve the fruit, then dip it in sugar boiled to candy thickness, and
+then dry it. Grapes and some other fruits may be dipped in uncooked,
+and then dried, and they are fine."
+"### Human: Another Way
+### Assistant: Take it from the syrup, when preserved, dip it in powdered sugar, and
+set it on a sieve in an oven to dry."
+"### Human: To make an Ornamental Pyramid for a Table
+### Assistant: Boil loaf sugar as for candy, and rub it over a stiff form, made for
+the purpose, of stiff paper, which must be well buttered. Set it on a
+table, and begin at the bottom, and stick on to this frame, with the
+sugar, a row of macaroons, kisses, or other ornamental articles, and
+continue till the whole is covered. When cold, draw out the pasteboard
+form, and set the pyramid in the centre of the table with a small bit
+of wax candle burning with it, and it looks very beautifully."
+"### Human: Ginger Beer Powders, and Soda Powders
+### Assistant: Put into blue papers, thirty grains to each paper, of bicarbonate of
+soda, five grains of powdered ginger, and a drachm of white powdered
+sugar. Put into white papers, twenty-five grains to each, of powdered
+tartaric acid.
+
+Put one paper of each kind to half a pint of water. The common soda
+powders of the shops are like the above, when the sugar and ginger are
+omitted.
+
+Soda powders can be kept on hand, and the water in which they are used
+can be flavored with any kind of syrup or tincture, and thus make a
+fine drink for hot weather."
+"### Human: Currant Ice Water
+### Assistant: Press the juice from ripe currants, strain it, and put a pound of
+sugar to each pint of juice. Put it into bottles, cork and seal it, and
+keep it in a cool, dry place. When wanted, mix it with ice water for
+a drink. Or put water with it, make it _very_ sweet, and freeze it.
+Freezing always takes away much of the sweetness.
+
+The juices of other acid fruits can be used in the same way."
+"### Human: Sarsaparilla Mead
+### Assistant: One pound of Spanish sarsaparilla. Boil it in four gallons of water
+five hours, and add enough water to have two gallons. Add sixteen
+pounds of sugar, and ten ounces of tartaric acid.
+
+To make a tumbler of it, take half a wine-glass of the above, and then
+fill with water, and put in half a teaspoonful of soda."
+"### Human: Effervescing Fruit Drinks
+### Assistant: Very fine drinks for summer are prepared by putting strawberries,
+raspberries, or blackberries into good vinegar and then straining it
+off, and adding a new supply of fruit till enough flavor is secured, as
+directed in Strawberry Vinegar. Keep the vinegar bottled, and in hot
+weather use it thus. Dissolve half a teaspoonful or less of saleratus,
+or soda in a tumbler, very little water till the lumps are all out.
+Then fill the tumbler two-thirds full of water, and then add the fruit
+vinegar. If several are to drink, put the soda, or saleratus into the
+pitcher, and then put the fruit vinegar into each tumbler, and pour the
+alkali water from the pitcher into each tumbler, as each person is all
+ready to drink, as delay spoils it."
+"### Human: Effervescing Jelly Drinks
+### Assistant: When jams or jellies are too old to be good for table use, mix them
+with good vinegar, and then use them with soda, or saleratus, as
+directed above."
+"### Human: Summer Beverage
+### Assistant: Ten drops of oil of sassafras. Ten drops of oil of spruce. Ten drops
+of oil of wintergreen. Two quarts of boiling water poured on to
+two great spoonfuls of cream tartar. Then add eight quarts of cold
+water, the oils, three gills of distillery yeast (or twice as much
+home-brewed), and sweeten it to the taste. In twenty-four hours, bottle
+it, and it is a delicious beverage."
+"### Human: Simple Ginger Beer
+### Assistant: One great spoonful of ginger and one of cream tartar. One pint of
+home-brewed yeast and one pint of molasses. Six quarts of water. When
+it _begins_ to ferment bottle it, and it will be ready for use in eight
+hours."
+"### Human: Orange, or Lemon Syrup
+### Assistant: Put a pound and a half of white sugar to each pint of juice, add some
+of the peel, boil ten minutes, then strain and cork it. It makes a fine
+beverage, and is useful to flavor pies and puddings."
+"### Human: Acid Fruit Syrups
+### Assistant: The juice of any acid fruit can be made into a syrup by the above
+receipt, using only a pound of sugar for each pint of juice, and kept
+on hand for summer drink."
+"### Human: Imitation Lemon Syrup
+### Assistant: Four ounces tartaric acid, powdered. Two drachms oil of lemon. This
+can be kept in a vial for a month, and then must be renewed. A
+tablespoonful put to water sweetened with loaf sugar, makes six glasses
+of lemonade."
+"### Human: Superior Ginger Beer
+### Assistant: Ten pounds of sugar.
+
+Nine ounces of lemon juice.
+
+Half a pound of honey.
+
+Eleven ounces bruised ginger root.
+
+Nine gallons of water. Three pints of yeast.
+
+Boil the ginger half an hour in a gallon and a half of water, then add
+the rest of the water and the other ingredients, and strain it when
+cold, add the white of one egg beaten, and half an ounce of essence of
+lemon. Let it stand four days then bottle it, and it will keep good
+many months."
+"### Human: Lemon Sherbet
+### Assistant: Dissolve a pound and a half of loaf sugar in one quart of water, add
+the juice of ten lemons, press the lemons so as to extract not only the
+juice, but the oil of the rind, and let the skins remain a while in the
+water and sugar. Strain through a sieve, and then freeze it like ice
+cream."
+"### Human: Orange Sherbet
+### Assistant: Take the juice of a dozen oranges, and pour a pint of boiling water on
+the peel, and let it stand, covered, half an hour. Boil a pound of loaf
+sugar in a pint of water, skim, and then add the juice and the water in
+the peel to the sugar. Strain it and cool it with ice, or freeze it.
+The juice of two lemons and a little more sugar improves it."
+"### Human: Sham Champagne
+### Assistant: One lemon sliced.
+
+A tablespoonful of tartaric acid.
+
+One ounce of race ginger.
+
+One pound and a half of sugar.
+
+Two gallons and a half of boiling water poured on to the above. When
+blood warm, add a gill of distillery yeast, or twice as much of
+home-brewed. Let it stand in the sun through the day. When cold in the
+evening, cork and wire it. In two days it is ready for use."
+"### Human: Coffee
+### Assistant: Mocha and Old Java are the best, and time improves all kinds. Dry it a
+long time before roasting. Roast it quick, stirring constantly, or it
+will taste raw and bitter. When roasted, put in a bit of butter the
+size of a chestnut. Keep it shut up close, or it loses its strength and
+flavor. Never grind it till you want to use it, as it loses flavor by
+standing.
+
+To prepare it, put two great spoonfuls to each pint of water, mix
+it with the white, yolk, and shell of an egg, pour on hot, but not
+boiling water, and boil it not over ten minutes. Take it off, pour in
+half a tea-cup of cold water, and in five minutes pour it off without
+shaking. When eggs are scarce, clear with fish skin, as below. Boiled
+milk improves both tea and coffee, but must be boiled separately. Much
+coffee is spoiled by being burned black instead of brown, and by being
+burned unequally, some too much and some too little. Constant care and
+stirring are indispensable."
+"### Human: Fish Skin for Coffee
+### Assistant: Take the skin of a mild codfish which has not been soaked, rinse and
+then dry it in a warm oven, after bread is drawn. Cut it in inch
+squares. One of these serves for two quarts of coffee, and is put in
+the first thing."
+"### Human: Chocolate
+### Assistant: Allow three large spoonfuls of scraped chocolate to each pint of water,
+or take off an inch of the cake for each quart of water, boil it half
+an hour, and do not boil the milk in it, but add it when wanted."
+"### Human: Cocoa and Shells
+### Assistant: Dry the nut in a warm oven after bread is drawn, pound it, and put an
+ounce to each pint of water. Boil an hour, and do not add milk till
+it is used. If shells are used, soak them over night, then boil them
+an hour in the same water. Put in as much as you like. Boil cocoa and
+chocolate the day before, cool and take off the oil, and then heat for
+use, and it is as good, and more healthful."
+"### Human: Tea
+### Assistant: The old-fashioned rule to put one teaspoonful for each person, is not
+proper, as thus fifty persons would require fifty teaspoonfuls, which
+is enormous. Every person must be guided by taste in this matter.
+Tea is spoilt unless the water is boiling when it is made. Black tea
+improves by boiling, but green is injured by it."
+"### Human: Ochra
+### Assistant: It is said that the seeds of ochra burnt like coffee, make a beverage
+almost exactly like it."
+"### Human: Children’s Drinks
+### Assistant: There are drinks easily prepared for children, which they love much
+better than tea and coffee, for no child at first loves these drinks
+till trained to it. As their older friends are served with _green_ and
+_black_ tea, there is a _white_ tea to offer them, which they will
+always prefer, if properly trained, and it is _always_ healthful."
+"### Human: White Tea
+### Assistant: Put two teaspoonfuls of sugar into half a cup of good milk, and fill it
+with boiling water."
+"### Human: Boy’s Coffee
+### Assistant: Crumb bread, or dry toast, into a bowl.
+
+Put on a plenty of sugar, or molasses.
+
+Put in one half milk and one half boiling water.
+
+To be eaten with a spoon, or drank if preferred.
+
+Molasses for sweetening is preferred by most children."
+"### Human: Strawberry Vinegar
+### Assistant: Put four pounds very ripe strawberries, nicely dressed, to three quarts
+of the best vinegar, and let them stand three, or four days. Then drain
+the vinegar through a jelly-bag, and pour it on to the same quantity of
+fruit. Repeat the process in three days a third time.
+
+Finally, to each pound of the liquor thus obtained, add one pound of
+fine sugar. Bottle it and let it stand covered, but not tight corked, a
+week; then cork it tight, and set it in a _dry_ and cool place, where
+it will not freeze. Raspberry vinegar can be made in the same way."
+"### Human: Royal Strawberry Acid
+### Assistant: Take three pounds of ripe strawberries, two ounces of citric acid, and
+one quart of spring water. Dissolve the acid in the water and pour it
+on to the strawberries, and let them stand in a cool place twenty-four
+hours. Then drain the liquid off and pour it on to three pounds more
+of strawberries, and let it stand twenty-four hours. Then add to the
+liquid its own weight of sugar, boil it three or four minutes (in a
+porcelain lined preserve kettle, lest metal may affect the taste), and
+when cool, cork it in bottles lightly for three days, and then tight,
+and seal them. Keep it in a dry and cool place, where it will not
+freeze. It is very delicious for the sick, or the well."
+"### Human: Delicious Milk Lemonade
+### Assistant: Pour a pint of boiling water on to six ounces of loaf sugar, add a
+quarter of a pint of lemon juice, and half the quantity of good sherry
+wine. Then add three quarters of a pint of cold milk, and strain the
+whole, to make it nice and clear."
+"### Human: Portable Lemonade
+### Assistant: Mix strained lemon juice with loaf sugar, in the proportion of four
+large lemons to a pound, or as much as it will hold in solution; grate
+the rind of the lemons into this, and preserve this in a jar. If this
+is too sweet, add a little citric acid. Use a tablespoonful to a
+tumbler of water."
+"### Human: General Remarks on the Preparation of Articles for the Sick
+### Assistant: Always have everything you use very sweet and clean, as the sense of
+taste and smell are very sensitive in sickness. Never cook articles for
+the sick over a smoke or blaze, as you will thus impart a smoky taste.
+When the mixture is thick, stir often to prevent burning. Be very
+careful, in putting in seasoning, not to put in _too much_, as it is
+easy to add, but not to subtract.
+
+The nicest way to flavor with orange or lemon peel, is to rub loaf
+sugar on the peel till the oil is absorbed into it, and then use the
+sugar to flavor and sweeten. Herbs and spice, when boiled to flavor,
+should be tied in a rag, as they will not then burn on to the vessel at
+the edges.
+
+Always have a shawl at hand, also a clean towel, a clean handkerchief,
+and a small waiter when you present food or drink. Many of the articles
+for desserts and evening parties are good for the sick."
+"### Human: An Excellent Relish for a Convalescent
+### Assistant: Cut some codfish to bits the size of a pea, and boil it a minute in
+water to freshen it. Pour off all the water, and add some cream and a
+little pepper.
+
+Split and toast a Boston cracker, and put the above upon it. Milk with
+a little butter may be used instead of cream.
+
+Ham or smoked beef may be prepared in the same way. For a variety, beat
+up an egg and stir it in, instead of cream, or with the cream.
+
+These preparations are also good for a relish for a family at breakfast
+or tea."
+"### Human: Several Ways of Preparing Chickens for the Sick
+### Assistant: _Chicken tea_ is made by boiling any part of the chicken, and using the
+broth weak with only a little salt.
+
+_Chicken broth_ is made by boiling a chicken a good deal, and skimming
+very thoroughly and seasoning with salt. A little rice, or pearl barley
+improves it, or a little parsley may be used to flavor it.
+
+_Chicken panada_ is made by pounding some of the meat of boiled chicken
+in a mortar, with a little broth, and also a little salt and nutmeg.
+Then pour in a little broth and boil it five minutes. It should be a
+thick broth."
+"### Human: Milk Porridge
+### Assistant: Make a thin batter with Indian meal and wheat flour, a spoonful of
+each, and pour it into a quart of boiling milk and water, equal
+portions of each. Salt it to the taste. Boil ten minutes."
+"### Human: Rice Gruel, and Oatmeal Gruel
+### Assistant: Make a thin paste of ground rice or Indian meal, and pour into boiling
+water, or boiling milk and water. Let the rice boil up once, but the
+corn meal must boil half an hour. Season with salt, sugar, and nutmeg.
+A little cream is a great improvement."
+"### Human: Arrowroot and Tapioca Gruels
+### Assistant: Jamaica arrowroot is the best. Make a thin paste, and pour into boiling
+water, and flavor with sugar, salt, and nutmeg. A little lemon juice
+improves it.
+
+Tapioca must be soaked in twice the quantity of water over night, then
+add milk and water, and boil till it is soft. Flavor as above."
+"### Human: Dropped Egg
+### Assistant: Salt some boiling water, and drop in it a raw egg out of the shell,
+taking care not to break the yolk; take it up as soon as the white is
+hardened. Dip some toast in hot water, and put salt or butter on to it,
+and lay the egg on the top."
+"### Human: Wheat Gruel for Young Children with weak stomachs, or for Invalids
+### Assistant: Tie half a pint of wheat flour in thick cotton, and boil it three or
+four hours; then dry the lump and grate it when you use it. Prepare a
+gruel of it by making a thin paste, and pouring it into boiling milk
+and water, and flavor with salt. This is good for teething children."
+"### Human: Another Panada
+### Assistant: Boil a mixture of one-fourth wine, and three-fourths water, and flavor
+it with nutmeg or lemon. Stir in grated bread or crackers, and let it
+boil up once."
+"### Human: Herb Drinks
+### Assistant: Balm tea is often much relished by the sick. Sage tea also is good.
+Balm, sage, and sorrel, mixed with sliced lemon and boiling water
+poured on, and then sweetened, is a fine drink. Pennyroyal makes a good
+drink to promote perspiration.
+
+Herb drinks must often be renewed, as they grow insipid by standing."
+"### Human: Other Simple Drinks
+### Assistant: Pour boiling water on to tamarinds, or mashed cranberries, or mashed
+whortleberries, then pour off the water and sweeten it. Add a little
+wine if allowed.
+
+Toast bread very brown, and put it in cold water, and it is often
+relished. Pour boiling water on to bread toasted very brown, and boil
+it a minute, then strain it, and add a little cream and sugar. Make a
+tea of parched corn pounded, and add sugar and cream."
+"### Human: Cream Tartar Whey
+### Assistant: Warm a pint of fresh milk, when scalding hot, stir in a teaspoonful
+of cream tartar, and if this does not turn it, add more, till it does.
+Strain it, and sweeten with loaf sugar. Those who cannot eat wine whey
+can eat this without trouble, and it is good in fevers."
+"### Human: Simple Wine Whey
+### Assistant: Mix equal quantities of water, milk, and white wine. Warm the milk and
+water, and then add the wine. Sweeten it to the taste."
+"### Human: A great Favorite with Invalids
+### Assistant: Take one third brisk cider and two thirds water, sweeten it, and crumb
+in toasted bread, or toasted crackers, and grate on nutmeg. Acid
+jellies will answer for this, when cider cannot be obtained."
+"### Human: A New Way of making Barley Water
+### Assistant: Put two tablespoonfuls of pearl barley into a quart jug, two great
+spoonfuls of white sugar, a small pinch of salt, a small bit of orange,
+or lemon peel, and a glass of calve’s foot jelly, and then fill the jug
+with _boiling_ water. Shake it, and then let it stand till quite cold.
+It is best made over night, to use next day. When the liquor is all
+poured off, it may be filled again with boiling water, and it is again
+very good."
+"### Human: Panada
+### Assistant: Take two crackers, pour on boiling water, and let it simmer five
+minutes; beat up an egg, sweeten and flavor it to your taste, and then
+put the cracker to it."
+"### Human: Arrowroot Blanc Mange
+### Assistant: Take two tablespoonfuls of arrowroot to one quart of milk, and a pinch
+of salt. Scald the milk, sweeten it, and then stir in the arrowroot,
+which must first be wet up with some of the milk. Let it boil up once.
+Orange water, rose water, or lemon peel, can be used to flavor it. Pour
+it into moulds to cool."
+"### Human: Rice Flour Blanc Mange
+### Assistant: Four tablespoonfuls of ground rice and a pinch of salt wet up with a
+little milk and stirred into a quart of boiling milk. Rub the rind of
+a lemon with hard, refined sugar, till all the oil is absorbed, and
+use the sugar to sweeten to your taste. Boil, stirring well, for eight
+minutes; then cool it, and add the whites of three eggs cut to a froth.
+Put it on to the fire, and stir constantly till boiling hot, then turn
+it into moulds, or cups, and let it stand till cold."
+"### Human: Another Receipt for American Isinglass Jelly
+### Assistant: One ounce of gelatine, or American isinglass.
+
+Three pints of boiling water.
+
+A pound and a half of loaf sugar.
+
+Three lemons, cut in slices, leaving out the peel of one.
+
+The whites of four eggs, cut to a stiff froth.
+
+Soak the isinglass half an hour in cold water, then take it out and
+pour on the boiling water. When cool, add the sugar, lemon, and
+whites of eggs; boil all three or four minutes, then strain through a
+jelly-bag, and add wine to your taste."
+"### Human: Tapioca Jelly
+### Assistant: One cup full of tapioca.
+
+Wash it two or three times, soak it in water, for five or six hours.
+Then simmer it in the same water in which it has been soaked, with
+a pinch of salt and bits of fresh lemon peel, until it becomes
+transparent. Then add lemon juice, wine, and loaf sugar to flavor it.
+Let all simmer well together, then pour into glasses to cool."
+"### Human: Caudle
+### Assistant: To rice, or water gruel, add a wine-glass of wine, or ale, and season
+with nutmeg and sugar."
+"### Human: Sago Jelly
+### Assistant: Soak a tea-cup full of sago in cold water, half an hour, then pour
+off the water, and add fresh, and soak it another half hour; and then
+boil it slowly with a pinch of salt, a stick of cinnamon, or a bit of
+orange, or lemon peel, stirring constantly. When thickened, add wine
+and white sugar to suit the taste, and let it boil a minute; then turn
+it into cups."
+"### Human: Spiced Chocolate
+### Assistant: One quart of milk.
+
+Two squares of chocolate.
+
+One stick of cinnamon.
+
+A little nutmeg.
+
+Grate the chocolate. Boil the milk, reserving a little cold to moisten
+the chocolate, which must be mixed perfectly smooth to a thin paste.
+When the milk boils (in which the cinnamon must be put when cold, and
+boil in it), stir in the chocolate, and let it boil up quickly, then
+pour into a pitcher, and grate on the nutmeg. Rich cream added to the
+milk, will improve it."
+"### Human: Barley Water
+### Assistant: Put two ounces of pearl barley to half a pint of boiling water, and
+let it simmer five minutes; pour off the water, and add two quarts of
+boiling water, add two ounces sliced figs, two of stoned raisins, and
+boil till it is reduced to a quart. Strain it for drink."
+"### Human: Water Gruel
+### Assistant: To two quarts of boiling water, add one gill of Indian meal and a
+heaped tablespoonful of flour, made into a paste and stirred in the
+water. Let it boil slowly twenty minutes. Salt, sugar, and nutmeg to
+the taste.
+
+Oatmeal makes a fine gruel in the same way."
+"### Human: Beef Tea
+### Assistant: Broil a pound of tender, juicy beef ten minutes, salt and pepper it,
+cut it in small pieces, pour on a pint of boiling water, steep it half
+an hour, and then pour it off to drink. Another way is slower, but
+better. Cut the beef in small pieces, fill a junk bottle with them,
+and keep it five hours in boiling water. Then pour out, and season the
+juice thus obtained."
+"### Human: Tomato Syrup
+### Assistant: Express the juice of ripe tomatoes, and put a pound of sugar to each
+quart of the juice, put it in bottles, and set it aside. In a few weeks
+it will have the appearance and flavor of pure wine of the best kind,
+and mixed with water is a delightful beverage for the sick. No alcohol
+is needed to preserve it.
+
+The medical properties of the tomato are in high repute, and it is
+supposed that this syrup retains all that is contained in the fruit."
+"### Human: Arrowroot Custard for Invalids
+### Assistant: One tablespoonful of arrowroot.
+
+One pint of milk. One egg.
+
+One tablespoonful of sugar.
+
+Mix the arrowroot with a little of the cold milk, put the milk into
+a sauce-pan over the fire, and when it boils, stir in the arrowroot
+and the egg and sugar, well beaten together. Let it scald, and pour
+into cups to cool. A little cinnamon boiled in the milk flavors it
+pleasantly."
+"### Human: Sago for Invalids
+### Assistant: Wash one large spoonful of sago, boil it in a little water, with a
+pinch of salt and one or two sticks of cinnamon, until it looks clear;
+then add a pint of milk, boil all well together, and sweeten with loaf
+sugar."
+"### Human: Rice Jelly
+### Assistant: Make a thin paste of two ounces of rice flour, and three ounces of loaf
+sugar, and boil them in a quart of water till transparent. Flavor with
+rose, orange, or cinnamon water. It can be made also by boiling whole
+rice long and slowly. A pinch of salt improves it."
+"### Human: Sassafras Jelly
+### Assistant: Take the pith of sassafras boughs, break it in small pieces, and let
+it soak in cold water till the water becomes glutinous. It has the
+flavor of sassafras, and is much relished by the sick, and is also good
+nourishment."
+"### Human: Buttermilk Whey
+### Assistant: One quart of good buttermilk. When boiling, beat up the yolk of an egg,
+and stir in, and, if it can be allowed, some thick cream, or a little
+butter. Then beat the white to a stiff froth and stir in. Sugar and
+spice if liked."
+"### Human: Alum Whey
+### Assistant: Mix half an ounce of pounded alum with one pint of milk. Strain it, and
+add sugar and nutmeg to the whey. It is good in cases of hemorrhages,
+and sometimes for colic."
+"### Human: Another Wine Whey
+### Assistant: One pint of boiling milk.
+
+Two wine-glasses of wine.
+
+Boil them one moment, stirring.
+
+Take out the curd, and sweeten and flavor the whey."
+"### Human: Mulled Wine
+### Assistant: One pint of wine and one pint of water.
+
+Beat eight eggs and add to the above, while boiling, stirring rapidly.
+As soon as it begins to boil it is done."
+"### Human: Tamarind Whey
+### Assistant: Mix an ounce of tamarind pulp with a pint of milk, strain it, and add a
+little white sugar to the whey.
+
+
+_Egg Tea and Egg Coffee_ (_very fine_).
+
+Beat the yolk of an egg with a great spoonful of sugar, and put it to a
+tea-cup of cold tea or cold coffee. Add a half a tea-cup of water, cold
+in summer and boiling in winter, and as much cream. Then whip the white
+of the egg to a stiff froth and stir it in. It is very much relished by
+invalids."
+"### Human: Cranberry Tea
+### Assistant: Wash ripe cranberries, mash them, pour boiling water on them, and then
+strain off the water and sweeten it, and grate on nutmeg."
+"### Human: Apple Tea
+### Assistant: Take good pippins, slice them thin, pour on boiling water, and let it
+stand some time. Pour off the water, and sweeten and flavor it."
+"### Human: Egg and Milk
+### Assistant: Beat the yolk of an egg into a great spoonful of white sugar, or more.
+Add a coffee cup of good milk, then beat the white of the egg to a
+stiff froth, and stir it in. A little wine, or nutmeg to flavor it."
+"### Human: Sago Milk
+### Assistant: Soak one ounce of sago in a pint of cold water an hour. Pour off the
+water, and add a pint and a half of new milk. Simmer it slowly till the
+sago and milk are well mixed. Flavor with sugar, nutmeg, and wine."
+"### Human: Tapioca Milk
+### Assistant: Made like sago milk, only not boiled so long."
+"### Human: Bread and Milk
+### Assistant: Take a slice of good bread and soak it in milk, and then put on a
+little butter, and it is often very acceptable to the sick. In some
+cases sprinkle a little salt on instead of butter."
+"### Human: Egg Gruel
+### Assistant: Beat the yolk of an egg with a spoonful of white sugar, and then beat
+the white separately, to a stiff froth. Pour water when boiling to the
+yolk, then stir in the white and add spice, or any seasoning, to suit
+the taste. When a person has taken a violent cold, after being warm in
+bed give this as hot as it can be taken, and it is often a perfect cure."
+"### Human: Ground Rice Gruel
+### Assistant: Take two tablespoonfuls of ground rice, and a pinch of salt, and mix
+it with milk enough for a thin batter. Stir it with a pint of boiling
+water, or boiling milk, and flavor with sugar and spice."
+"### Human: Oatmeal Gruel
+### Assistant: Four tablespoonfuls of _grits_ (coarse oatmeal) and a pinch of salt,
+into a pint of boiling water. Strain and flavor it while warm.
+
+Or, take fine oatmeal and make a thin batter with a little cold water,
+and pour it into a sauce-pan of boiling water."
+"### Human: Simple Barley Water
+### Assistant: Take two ounces and a half of pearl barley, cleanse it, and boil it
+ten minutes in half a pint of water. Strain out this water and add two
+quarts of boiling water, and boil it down to one quart. Then strain it,
+and flavor it with slices of lemon and sugar, or sugar and nutmeg.
+
+This is very acceptable to the sick in fevers."
+"### Human: Compound Barley Water
+### Assistant: Take two pints of simple barley water, a pint of hot water, two and a
+half ounces of sliced figs, half an ounce of liquorice root sliced and
+bruised, and two ounces and a half of raisins. Boil all down to two
+pints, and strain it. This is slightly aperient."
+"### Human: Cream Tartar Beverage
+### Assistant: Take two even teaspoonfuls of cream tartar, and pour on a pint of
+boiling water, and flavor it with white sugar and lemon peel to suit
+the taste. If this is too acid, add more _boiling_ water, as cold, or
+lukewarm water, is not so good."
+"### Human: Seidlitz Powders
+### Assistant: Two drachms of Rochelle salts, and two scruples of bicarbonate of soda,
+in a white paper; thirty-five grains of tartaric acid in a blue one.
+
+Dissolve that in the white paper in nearly half a tumbler of water,
+then add the other powder, dissolved in another half tumbler of water.
+
+Syrup mixed with the water makes it more agreeable. It is a gentle
+laxative."
+"### Human: Blackberry Syrup, for Cholera and Summer Complaint
+### Assistant: Two quarts of blackberry juice.
+
+One pound of loaf sugar.
+
+Half an ounce of nutmegs.
+
+A quarter of an ounce of cloves.
+
+Half an ounce of cinnamon.
+
+Half an ounce of allspice.
+
+Pulverize the spice, and boil all for fifteen or twenty minutes. When
+cold, add a pint of brandy."
+"### Human: Remarks on the Combinations of Cooking
+### Assistant: The preceding receipts have been tested by the best housekeepers.
+In reviewing them, it will be seen that there are several ways of
+combining the various articles, all of which have, in the hands of
+good housekeepers, proved successful. Still it will be found that some
+methods are more successful than others.
+
+In most cases, the receipts have been written as given by the ladies,
+who endorse them as _the best_. But it is believed that the following
+general rules will enable a housekeeper to modify some of them to
+advantage.
+
+In using _the whites of eggs_, it is found, as shown by several
+receipts, that various combinations are much lighter when they are cut
+to a froth, and put in _the last thing_. This is so in batter puddings,
+and several other receipts. It seems, therefore, probable that in all
+cases, cake and pies, and puddings that will allow it, will be lighter
+by adding the cut whites of the eggs _the last minute before cooking_.
+Sponge cake especially would most probably be most easily made light by
+this method.
+
+In using alkalies with acids to raise mixtures, the poorest is
+pearlash, the next best is saleratus; bicarbonate of soda is still
+better, and sal volatile is best of all.
+
+But one thing must be remembered in reference to sal volatile, and
+that is, that the lightness made by it is owing to the disengagement
+of the gas by _heat_. It is mixed with the flour, and when set in the
+oven, the heat volatilizes and expels the gas, and thus the lightness
+is induced. Of course _hot_ water must not be used to dissolve it, as
+it would expel much of the gas. Sal volatile must be kept powdered, and
+closely confined in glass bottles with ground glass stoppers. It is
+certain to make any mixture light that can be raised by anything.
+
+Cream tartar is best bought in lumps, and then pulverized and kept
+corked.
+
+When saleratus is used with sour milk or buttermilk, the flour should
+be wet up with the sour milk, and then the alkali dissolved, and worked
+in. This makes the effervescence take place _in the mixture_; whereas,
+if the alkali is put into the sour liquid, much of the carbonic acid
+generated is lost before it reaches the flour.
+
+In all cases, then, where saleratus is used with acid wetting, it would
+seem best to wet up the flour with at least a part of the sour liquid,
+before putting in the alkali.
+
+When the alkali is a light powder, it may sometimes be mixed thoroughly
+with the flour, and then the sour liquid be mixed in. The experiment
+can be made by any who like to learn the result. A lady who understands
+chemistry may often improve her receipts by applying chemical
+principles. All the lightness made by an acid and an alkali is owing
+to the disengagement of carbonic acid, which is retained by the gluten
+of the flour. Of course, then, that mode is best which secures most
+effectually all the carbonic acid generated by the combination.
+
+Cooking is often much improved by a judicious use of _sugar_ or
+_molasses_. Thus, in soups, a very little sugar, say half a teaspoonful
+to the quart, gives _body_ to the soup, and just about as much
+sweetness as is found in the juices of the best and sweetest kinds of
+meat. It is very good when the meats used are of inferior kind, and
+destitute of sweetness. So in preparing vegetables that are destitute
+of sweetness, a little sugar is a great improvement. Mashed turnips,
+squash, and pumpkin, are all of them much improved by extracting all
+the water, and adding a little sugar, especially so when they are poor.
+
+A little molasses always improves all bread or cakes made of unbolted
+wheat or rye.
+
+A little lard or butter always improves cakes made of Indian meal, as
+it makes them light and tender.
+
+The careful use of _salt_ is very important in cooking. Everything is
+better to have the salt cooked in it, but there should always be a
+_little less_ salt than most would like, as it is easy for those who
+wish more to add it, but none can subtract it.
+
+When the shortening is butter, no salt is needed in cakes and puddings,
+but in all combinations that have no salt in shortening, it must be
+added. A little salt in sponge cake, custards, and the articles used
+for desserts, made of gelatine, rice, sago, and tapioca, is a great
+improvement, giving both _body_ and flavor."
+"### Human: Articles used in Making Cheese
+### Assistant: The articles used in making cheese are, a large tub, painted inside and
+outside, to hold the milk, a large brass kettle to heat it, a cheese
+basket, cheese hooks, cheese ladders, strainers of loose linen cloth,
+and a cheese press.
+
+It is indispensable that all the articles used be first washed
+thoroughly, then scalded, and then dried thoroughly, before putting
+away."
+"### Human: Mode of Preparing the Rennet
+### Assistant: Do not remove any part of the curd that may be found in the rennet
+(which is the stomach of a calf), as it is the best part. Take out
+everything mixed with the curd in the stomach. Soak the rennet in a
+quart of water, then hang it to dry, where flies will not reach it, and
+keep the water bottled for use. Rennet differs in strength, so that no
+precise rule can be given for quantity, but say about half a tea-cup
+full to two pails of milk."
+"### Human: To Make Cheese
+### Assistant: Strain the milk into the tub, keeping in all the cream. Heat a portion,
+and then add it to the cold, till the whole is raised to 98° or 100°
+Fahrenheit; no more and no less. Then put in the rennet, stirring well,
+and take enough to have the curd form well in an hour. If it does not
+form well, more must be stirred in.
+
+When the curd is formed, cut it in small checks to the bottom, and then
+break it gently with a skimmer, to make the whey separate. If this
+is not done gently, the milk runs off, the whey turns white, and the
+cheese is injured. The greener the whey, the better the cheese.
+
+When the whey is separated, set the basket over the tub, spread the
+strainer over, and dip the curd into it, occasionally lifting the
+corners to hasten the draining.
+
+Then draw up the corners, twist them, and set a stone on, to press
+out the whey for ten minutes. Then again cut up the curd, and press
+it again as before. Continue thus till it is thoroughly drained. Then
+press it all into some regular form, and in cool weather it may stand
+till next morning for more cheese to be added. But if the weather is
+hot, it must be scalded the first day."
+"### Human: To Scald the Curd
+### Assistant: Cut, or chop the curd into cakes the fourth of an inch in size, put
+it in the strainer, and immerse it in the brass kettle of warm water,
+enough to cover it. Then raise the temperature to 105°. Stir it well
+till warmed through, say half an hour. Then gradually add cold water,
+till reduced to 88° or 90°. Then drain the curd thoroughly as before,
+and salt it, allowing four ounces of salt to every ten pounds of curd,
+and mixing very thoroughly. Then put it into the small strainers, and
+then into the cheese hoops, laying the strainer over smoothly, and
+placing the follower on it. Put it to press, and let it remain two
+days. When taken from the press, grease it with common butter or butter
+made of whey cream, and set it on a shelf in a dark, cool room. Grease
+and turn it every day till firm, and for six months grease and turn it
+often.
+
+If the cheese is to be colored, boil anatto with ley, and put to the
+milk with the rennet. To make sage cheese, put in sage juice (some
+add to the sage spinach juice) when you put in the rennet. Sew strips
+of strong cotton around large cheeses, when taken from the press, to
+preserve their form. In fly time, put cayenne pepper in the butter you
+rub on.
+
+_Stilton cheese_ is made of milk enriched by cream, and of a small size.
+
+_Cottage cheese_ is made by pressing the curds of milk, and when free
+from whey, adding cream or butter and salt.
+
+_Welsh rabbit_ is made by melting cheese and adding wine and other
+seasoning.
+
+Old and dry cheese is very good grated and mixed with a little brandy,
+just enough to wet it up."
+"### Human: Directions for making Butter
+### Assistant: Two particulars are indispensable to success in making _good_ butter;
+the first is, that the churning be frequent, so that the cream will
+not grow bitter, or sour; and the second is _cleanliness_ in all the
+implements and processes connected with it.
+
+In hot weather it is important to keep the milk, cream, and butter as
+cool as possible. For this purpose, those who have no ice-house, or
+very cool milk-room, hang their cream down a well. In winter it is
+needful to raise the temperature of the cream a little, while churning,
+but care must be taken to do it very slightly, or the butter is
+injured. The best way is to warm the churn, and churn in a warm room.
+
+After the weather gets cold, the cream rises more perfectly after
+allowing the milk to stand say ten or eleven hours, to set it over a
+furnace a while till it is warmed through, but not heated hot enough to
+boil. Then take it back, let it stand eleven hours longer, and skim it.
+This secures more, and better cream.
+
+In hot weather, set the churn into a tub of cold water, and churn
+steadily, as stopping puts back the process, and injures the butter. In
+hot weather, do not churn very fast, as it makes soft butter. When the
+butter has come, collect it in a wooden bowl, which is the best article
+to work it in, having first scalded it, and then put it in cold water
+till cold. _Do not use the hand_ in working over butter, as it injures
+it so much that a higher price is often paid for butter made without
+using the hand.
+
+A wooden spad made for the purpose is the proper article for working
+over butter.
+
+As soon as the butter is put in the bowl, pour in as much of the
+coldest water as will allow you to work the butter, and keep adding
+and pouring off cold water, as you work it, until the water will run
+off clear. It is continuing this process until _all_ the buttermilk
+is extracted, which alone will secure butter that will keep good and
+sweet. Water hastens the process, but butter keeps longer not to have
+it used.
+
+No precise direction can be given for salting, as tastes vary so much
+in regard to this. It is a good way to notice the proportions which are
+most agreeable, and note the measure, and then measure ever after.
+
+In salting down in firkins, use the nicest rock salt, as much depends
+on the nature of the salt. The firkins must be very thoroughly
+seasoned, and the bottom covered with salt, and the sides rubbed with
+it. Pack the butter in layers, with salt between. After a few days,
+the butter will shrink from the sides, and then the space must be
+filled with new and nice brine. Muslin spread under and over the layer
+of salt, between the layers of butter is a good plan, as it saves the
+butter.
+
+It is said that butter will be preserved sweet a long time for
+journeys, or voyages, by working into it very thoroughly a mixture
+composed of one-fourth salt, one-fourth saltpetre, and two-fourths
+white sugar.
+
+In large dairies, the milk is churned soon after it is taken from the
+cow.
+
+The quality of butter depends very much upon the kind of cows. Those
+who give a great deal of milk, are usually small and thin. Every cow
+should have a tea-cup full of salt each week, and must be well fed.
+Green cornstalks and carrots, are excellent for cows. Turnips, cabbage,
+and parsnips spoil the milk. The waste of the kitchen, with a quart of
+corn meal, and as much hay as she will eat daily, is good fare. Skimmed
+milk for drink is good, and if it is refused, withhold water, and the
+cow will learn to love it. Milk three times a day, and you get much
+more cream; stripping must be done thoroughly, or you lose cream, and
+dry up the cow. Never make a cow run, as it injures the milk. Use tin
+vessels for milk.
+
+A stoneware churn is best, and a tin one is better than wood. Keep milk
+in a cool place, where air circulates freely; close air spoils milk
+and cream. Never stir milk after it is set, as it stops the rising of
+the cream. Skim milk as soon as it becomes _loppard_. Put a little ice
+in each pan in hot weather, and you get more cream. In skimming milk,
+do not scrape off the hardest portion that adheres to the pan, as it
+injures the butter. Put a spoonful of salt to each pailful of milk
+(except what is for family use), and it makes the butter sweeter, and
+come easier. Salt your cream as you gather it, and it keeps better, and
+makes sweeter butter. In hot weather churn in the coolest part of the
+day, and in a cool place, and do not shut the air out of the churn, as
+it is necessary to make the butter come. Butter is best, to work it
+enough the first time. Never work it three times. It will keep better
+to work out the buttermilk without putting in water. The more entirely
+it is freed from buttermilk, the longer it will keep sweet.
+
+A good brine is made for butter by dissolving a quart of fine salt,
+a pound of loaf sugar, and a teaspoonful of saltpetre in two quarts
+of water, and then strain it on to the butter. Packed butter is most
+perfectly preserved sweet by setting the firkin into a larger firkin,
+and filling in with good brine, and covering it. Butter will keep sweet
+a year thus.
+
+Buttermilk kept in potter’s ware dissolves the glazing, and becomes
+poisonous.
+
+Never scald strainers or milky vessels till thoroughly washed, as the
+milk or cream put in them will be injured by it. The best way to scald
+such vessels is to plunge them all over into scalding water, and then
+every spot is scalded.
+
+Butter will sometimes not come because the air is too much excluded
+from the churn."
+"### Human: Directions for Preserving Fruits and Vegetables
+### Assistant: Blackberries, whortleberries, currants, raspberries, peaches, plums,
+apples, pears, and quinces, can all be preserved by drying them in the
+sun, and then storing them in bags in a cool, dry place.
+
+Green currants, and green gooseberries, can be preserved thus. Gather
+them when perfectly dry, put them into very dry junk bottles, free
+from stems and eyes, set the bottles uncorked into a kettle of cold
+water, and then make the water boil. Then cork the bottles (the fruit
+should come up to the cork), and seal them with bee’s wax and rosin.
+Store them in a dry, cool place, where they will not freeze. Everything
+depends on success in excluding _air and water_. Putting them in boxes,
+and filling the interstices with dry sand, is the surest mode of
+storing the bottles.
+
+There is a receipt for _Preserving Fruit in Water_, that has found
+its way into many receipt books, which seems to the writer to be a
+dangerous and useless one, and never should be tried.
+
+It directs that fruit be put in bottles, then water poured in, and then
+the bottles _corked tight_, and the cork tied. Then the bottles are to
+be set in a kettle of water, which is to be heated _till it boils_. Of
+course this must burst the bottles, or throw out the corks.
+
+It is probable that the design of some plan of this sort was to exclude
+all air from the fruit. This could be done by setting the bottles
+filled with fruit and water, _uncorked_, in a kettle of water, and
+making the water boil. Then cork the bottles and seal them, and the
+water will remain, but all air will be excluded. The writer never has
+seen a person who has tried this method, and perhaps it may be one in
+which fruit can be preserved.
+
+_Peach Leather_ is much relished by invalids, and is prepared thus.
+Squeeze out the pulp of very ripe peaches, and spread it half an inch
+thick on plates or shingles, and let it dry till quite hard and tough.
+Then roll it up in layers, with clean paper between.
+
+_Tomato Leather_ can be made in the same way. But the following is
+the best mode of preserving tomatoes. Pour boiling water on to the
+ripe tomatoes, and peel them. Boil them till reduced to half the
+original quantity, throwing in, at first, a tea-cup of sugar and a
+large spoonful of salt for every gallon. When reduced to one half the
+quantity, spread it on flat dishes half an inch thick, and dry it eight
+or ten days in the sun, and air. Then put it in layers, with paper
+between. In preparing it for table, stew it slowly in a good deal of
+water, adding bread crumbs and seasoning.
+
+Some persons dry them in a brick oven instead of the sun. A quicker,
+but not so nice a way, is simply to cut them in two without peeling,
+and dry them in the oven.
+
+_Tomato Figs_ are prepared thus:--Scald and peel them, and then boil
+them in one-third the weight of sugar, till they are penetrated by
+it. Then flatten and dry them in the sun, occasionally turning them
+and sprinkling with sugar. When dry, pack them in layers, with sugar
+sprinkled between.
+
+_Green Corn_ can be preserved by simply turning back the husk, all but
+the last thin layer, and then hanging it in the sun, or a very warm
+room. When it is to be used, boil it till soft, and then cut it off
+the cob and mix it with butter, and add, if you like, dried Lima beans
+cooked soft, in another vessel. The summer sweet corn is the proper
+kind to dry. Lima beans can be dried in the sun when young and tender.
+They are good to bake, when dried after they are ripe.
+
+Another mode is to parboil sweet corn, cut it from the cobs, and dry it
+in the sun. Then store it in a dry, cool place, in a bag.
+
+Another way is to take off all the husks but the thin one next the
+corn; tie this over the corn tight, and pack it in salt.
+
+Try each of these ways, and make _succotash_ with dried Lima beans,
+adding a little cream to the broth. If done right, it is excellent in
+winter. In cutting corn from cobs, in all cases take care not to cut
+off any cob, as it gives a bad taste.
+
+Peas, also, are good to dry, and make a fine dish thus. Take six or
+eight pounds of corned beef, put it in a large pot and fill it with
+water, and put in two quarts of dried peas. Let them boil till soft,
+and then add the sweet herb seasoning, or take it up without any other
+seasoning than a little pepper and the salt of the meat.
+
+Beef, cooked thus, is excellent when cold, and the pea soup, thus made,
+is highly relished. No dish is cheaper, or more easily prepared.
+
+Pumpkins and squashes can be peeled and cut in strips and dried in the
+sun.
+
+The stalks of rhubarb or the pie plant can be slivered fine and dried
+in the sun for winter use.
+
+A housekeeper who will take pains to have these things done in the
+proper season, and well stored, will always keep an inviting table, in
+those months when others so much complain that they can find no variety.
+
+It is a good plan for a housekeeper the first day, or week of every
+month, to make a calculation of her bill of fare for that month, going
+over such a receipt-book as this, and ascertaining how many of the
+varieties offered she can secure. At the same time she can be laying
+in stores of articles for future use. System in this matter is of
+essential service."
+"### Human: Setting the Table
+### Assistant: The table should be set early in the forenoon, by the waiter, under the
+direction of the lady of the house, and in the manner exhibited in Fig.
+7.
+
+The table rug must first be laid exactly square with the room, and the
+tables also set exactly parallel with the sides of the room. If the
+tables are handsome ones, put on two white table-cloths, one above
+the other. If the tables are not handsome, cover them with a colored
+table-cloth, and put two white ones over.
+
+Then set the castors in the exact centre of the table. Some prefer to
+have them on a side-table, and the waiter carry them around, but the
+table looks better to have them put in the centre. If they are put on
+the side-table, the celery stand may be placed in the centre of the
+table.
+
+Next place the plates and knives as in Fig. 7, with a napkin and
+tumbler at the right of each plate, as in the drawing. If it is cold
+weather, set the plates to warm, and leave them till wanted. Set the
+salt stands at the four corners, with two large spoons crossed by each,
+as in the drawing.
+
+Then place table-mats in the places where the dishes are to be set.
+The host is to be seated at one end, and the hostess at the other, and
+at their plates put two knives and two forks. Put a carving knife and
+fork, and carver stand, at each place where a dish is to be carved. Put
+the jelly and pickles at diagonal corners, as marked on the drawing. If
+wine is to be used, put two wine-glasses by each tumbler. Just before
+dinner is to be served, a bit of bread, cut thick, is to be laid with a
+fork on each napkin.
+
+Then prepare the side-table thus:
+
+As the party, including host and hostess, will be twelve, there must be
+one dozen soup plates, and one dozen silver spoons. Then there must be
+two dozen large knives, and three dozen large plates, besides those on
+the table. This is to allow one plate for fish, and two for two changes
+of meat for each guest. Some would provide more. Then, there must be
+three dozen dessert plates, and two dozen dessert knives and forks. One
+dozen saucers, and one dozen dessert spoons. One or two extra of each
+kind, and three or four extra napkins, should be added for emergencies.
+(At a side stand, or closet, should be placed, at dinner-time, a wash
+dish of hot water, and two or three wiping towels.)
+
+On the side-table, also, is to be placed all articles to be used in
+helping the dessert; and unless there is a convenient closet for the
+purpose, the dessert itself must be set there, and covered with napkins.
+
+All the dishes and plates to be used, except those for desserts and
+soups, must, in cold weather, be set to warm by the waiter. If coffee
+is to be served at the dinner-table, the furniture for this must be put
+on the side-table, or in an adjacent room, or closet."
+"### Human: Taking up the Dinner
+### Assistant: Such a dinner as this cannot usually be prepared and served easily,
+without two to cook and serve in the kitchen, and two waiters in the
+dining-room. One waiter will answer, if he is experienced and expert in
+such matters.
+
+When the hour for dinner arrives, let the cook first take up the soup
+and fish. The soup and soup plates are to be set by the hostess, and
+the spoons laid near. Potatoes and drawn butter, or fish sauce, are to
+be sent up with fish.
+
+The fish is to be set before the host, and the fish knife and sauce
+placed by it, and then the waiter is to inform the lady of the house
+that dinner is ready. She rises, and informs her husband, or the
+guests, that dinner is ready, and then the gentleman for whom the party
+is made, or some other one of the invited guests, conducts the lady to
+the table, and takes his seat at the first plate at her right hand. She
+then helps the soup, beginning at the right, and passing it around in
+order, without inquiring whether each one wishes it. If any one prefers
+fish, he passes the soup to the next. Meantime the host either helps
+the fish to all who wish it, or leaves it covered till the soup is
+removed, and the plates changed. The plates for fish are set on, around
+the table, and the soup plates are set on to them, while soup is served.
+
+While soup and fish are served above, the cook below proceeds
+thus:--The ham can be taken up some time before dinner, prepared for
+the table, and set aside, covered, as it is not injured by standing. Of
+course this is done at any convenient time. The turkey and ducks may
+first be taken up, prepared for table, and then covered, and set where
+they will be kept warm. Then the gravies and drawn butter are to be put
+in the gravy boats. The vegetables must be taken up the last thing, and
+the potatoes last of all, as the excellence of all depends on their
+being served hot, especially potatoes. Some would prepare a dish of
+mashed potatoes, but this increases the complexity of the business,
+which should, as much as possible, be avoided.
+
+After soup and fish, and the plates are removed by the waiters above,
+and clean plates put around, wine or conversation will fill up the
+time, while the meats are brought on, which are to be placed on the
+table, covered, and in the order marked in the drawing, Fig. 7.
+
+When all are prepared, the host gives a sign to the waiters, and the
+covers are all to be removed, and so adroitly that no steam be spilt
+on the table-cloth or guests. To do this, the covers must be first
+inverted, _holding them directly over the dishes they cover_, and this
+the hostess must teach the waiter to do beforehand, if need be. He is
+to be taught, also, to offer each article to guests on their _left_
+side, to observe when guests have done eating, and then to change their
+plate, knife, and fork, and never to speak except to answer questions,
+or to offer the articles he serves.
+
+The host carves the dish before him. The hostess helps the dish
+opposite to her, and the gentlemen guests carve the dishes opposite
+to them. As soon as ready to help, the lady asks the gentleman at
+her right to what he will be helped, and never makes excuses for, or
+praises any particular dish. The host commences at his right hand, and
+does the same, till all are helped. Every person begins to eat as soon
+as helped. The waiters are to observe if bread, water, or anything
+is wanting to any guest, and offer a supply. The hostess should, if
+possible, be at ease, so as to converse, and if she has occasion
+to direct the waiters (which, by previous instructions, should be
+avoided), she should do it as quietly and easily as possible. After all
+the guests are helped, the host helps the hostess, and then himself.
+
+If wine is used, it is served by the host immediately after soup and
+fish, and any other times during the dinner he chooses. If the lady of
+the house is asked to drink wine, it is deemed uncourteous to refuse.
+She is expected to have a little poured into her glass, and raise it
+to her lips, looking at and slightly bowing to the guest who makes the
+request, and as soon as he has filled his glass. Whenever any other
+makes the same request, a very little wine is to be poured into her
+glass, as the ceremony is incomplete without this.
+
+After any guest has finished eating, the waiter is to change his plate,
+knife, and fork, and the host or hostess asks to what he will be helped.
+
+Soon after all the guests are done eating meats, the hostess directs
+the waiter, and every article is removed from the table, and the upper
+table-cloth taken off. Then the dessert knives, forks, and plates are
+set around, and the dessert is placed on the table. The pudding is to
+be set on a mat, before the hostess, and the dish of cheese before the
+host, and the pastry arranged in some regular order on the table, with
+knives and forks to help. These are divided and distributed by the host
+and hostess, assisted by the guests.
+
+When these are finished, everything is removed again, and the other
+table-cloth taken off, leaving the bare table, or the colored cloth.
+Then the fruit is set on. After fruit, the coffee is brought to the
+table, or the company retire to the drawing-room, and take their coffee
+there.
+
+       *       *       *       *       *
+
+Such a dinner-party as the above, may be got up and carried through
+comfortably by a housekeeper, if she is provided with an experienced
+cook and well-trained waiter. But without these, it is absolute
+_cruelty_ for a husband to urge, or even to allow his wife to go
+through all the toil, anxiety, and effort needful for such an affair.
+
+In all cases, it would be more consistent with the laws of health, and
+thus with the laws of God, to have a dinner including far less variety,
+and it is hoped that as true Christianity and true refinement advance,
+that the reform in regard to _eating_ will advance, like the temperance
+reform in regard to drinking.
+
+When men become so refined and cultivated, that they can supply wit
+and good sense, instead of the overflows induced by the excitement of
+wine, diluted by the stupidity resulting from excess in eating, a
+housekeeper will find the giving of a dinner-party a very different
+matter from what it ordinarily is found to be. As dining parties
+are often conducted, the number, and variety, and character of the
+dishes offered, tempt to an excess, which overloads the stomach, and
+thus stupifies the brain; so that all the wit and brilliancy that is
+obtained, is the simple product of _vinous fermentation_."
+"### Human: Tea Parties and Evening Company
+### Assistant: In one respect, fashion has aided to relieve a housekeeper of much
+care in providing evening entertainments. It is now fashionable to
+spread a table for evening parties, and not to serve tea and coffee,
+as was formerly done. As this is the easiest, and most rational way
+of entertaining evening company, no other method will be so minutely
+described.
+
+If a lady designs to invite from forty to sixty friends to pass the
+evening, or even to have a much larger company invited, the following
+would be called a plain but genteel arrangement, for company in New
+York, Philadelphia, or any of our large cities.
+
+Set a long table in the dining-room, and cover it with a handsome
+damask cloth. Set some high article containing flowers, or some
+ornamental article, in the centre. Set Champagne glasses with flowers
+at each corner. Set loaves of cake at regular distances, and dispose
+in some regular order about the table, preserves, jellies, lemonade,
+and any other articles that may be selected from the abundant variety
+offered in the collection of Receipts for Evening Parties in this book.
+
+Where a very large company is to be collected, and a larger treat is
+thought to be required, then a long table is set in the centre of
+the room, as above, and on it are placed cakes, pastry, jellies, and
+confectionary. Then smaller tables are set each side of a mantle, or
+in corners, one of which is furnished with sandwiches, oysters, salad,
+celery, and wine, and the other with coffee, chocolate, and lemonade.
+Sometimes all are placed on one long table, and in this case, cakes,
+jellies, and confectionary are put in the centre, coffee and lemonade
+at one end, and oysters, sandwiches, celery, and wines at the other. A
+great deal of taste may be displayed in preparing and arranging such a
+table.
+
+As it is often the case, that the old mode of serving tea and coffee
+will be resorted to, one modification is proposed, which decreases the
+labour and anxiety to the housekeeper, and increases the enjoyment of
+the company. It is this. Set a table in one of the parlors, and cover
+it with a damask cloth. Let the tea and coffee be served at this table,
+the lady of the house presiding. Then let the gentlemen wait upon the
+ladies around the room, and then help themselves. This is particularly
+convenient when it is difficult to get good waiters.
+
+Most of the articles used for evening parties (with the exception of
+rich cakes, wine, and high-seasoned chicken salad) are not unhealthful,
+if taken moderately.
+
+When these parties break up at seasonable hours, they may prove one of
+the most rational and harmless modes of securing social enjoyment; but
+when connected with highly exciting amusements, and late hours, they
+are sure to wear upon the constitution and health, and rational and
+conscientious persons, for these and other reasons, will avoid them."
+"### Human: Directions for the Cook
+### Assistant: _Sunday._--Rise as early as on other days. No work is to be done that
+can be properly avoided.
+
+_Monday._--Rise early in hot weather, to have the cool of the day for
+work. Try to have everything done in the best manner. See that the
+clothes line is brought in at night, and the clothes pins counted and
+put in the bag. Put the tubs, barrel, and pails used, on the cellar
+bottom.
+
+Inquire every night, before going to bed, respecting breakfast, so as
+to make preparation beforehand.
+
+_Tuesday._--Clean the kitchen and sink-room. Bake, and fold the clothes
+to iron the next day.
+
+_Wednesday._--Rise early in warm weather, so as to iron in the cool of
+the day.
+
+_Thursday._--Fold off the clothes. No other special work.
+
+_Friday._--Clean all the closets, the kitchen windows, the cellar
+stairs, and the privies. Try up all the grease, and put it away for use.
+
+_Saturday._--Bake, and prepare a dinner for Sunday.
+
+Every day but Monday, wipe the shelves in the pantry and kitchen closet.
+
+Be careful to have clean dish towels, and never use them for other
+purposes.
+
+Keep a good supply of holders, both for cooking and ironing, and keep
+them hung up when not in use.
+
+Keep your boiler for dish water covered.
+
+Sweep and dust the kitchen every day.
+
+Never throw dirt, bones, or paper around the doors or yard.
+
+Never give or lend what belongs to the family without leave.
+
+Try to keep everything neat, clean, and in order.
+
+_Have a time for everything, a place for everything, and everything in
+its place._
+
+The hour for going to bed is ten o’clock. Those who work hard should go
+to bed early, or else health and eyesight will fail."
+"### Human: Directions for the Chambermaid
+### Assistant: Sweep the sitting-room before breakfast on Tuesdays and Saturdays.
+
+Wednesday, give all the chambers a thorough sweeping, and wash down the
+stairs.
+
+Thursday, sweep the bedroom and nursery, and wipe the paint. Put up the
+clean clothes, after the cook folds them.
+
+Friday, wash the windows and the piazzas.
+
+Saturday, sweep the chambers, wash the bowls and pitchers in hot suds,
+and scald the other vessels, unless they are washed in hot suds daily,
+when they will not need it.
+
+After doing the daily chamber-work, collect the lamps, and fix them in
+this manner:
+
+First pick up the wicks, and cut them off square (and for this purpose
+keep sharp scissors), then clean all the black sediment from the tubes.
+Wash them in suds as hot as you can bear your hand in, and wipe them
+dry with a cloth kept clean for the purpose, and used for nothing else.
+Be careful not to fill them full, lest the oil swell and run over.
+Screw them very tight, and see that the little air-hole is kept open,
+or the lamp will not burn.
+
+Wash the outside of the oil filler, and wipe the scissors clean. Wash
+the cloths used in fresh, clean suds, dry them, and then put them in
+their place. Wipe the basin used, and put it in its place.
+
+After cleaning the lamps, wash and scour the knives, thus:
+
+Wash them first, and be careful not to put the handles in the water.
+Wipe them dry, and then scour them with Bath brick, and a cork dipped
+in soft soap. Never rub a knife on a board in scouring it, as it wears
+it out very fast.
+
+After scouring, do not wash them, but wipe them with a dry cloth, and
+be careful to get the brick out from between the fork tines. Use a
+small stick prepared for the purpose. If the handles are soiled by
+scouring, wipe them with a damp cloth.
+
+Lay the large knives in one side of the knife basket, and the small
+ones the other side, and put the handles of the knives one way, and the
+handles of the forks the opposite way.
+
+Always fill the boiler after you take out dish water, lest the cook be
+disturbed by your neglecting it.
+
+Arrange the china-closet in order, after putting up the breakfast
+dishes. Dishes not often used must be wiped when used.
+
+In doing chamber-work, turn up the vallance of the beds, set the
+windows open, brush down cobwebs, move every moveable article, to sweep
+under it, and _sweep with short strokes_.
+
+Always hang the cloths kept for wiping bowls and pitchers on the towel
+frames, and use them for nothing else.
+
+Have a dust cloth with a loop for every room, and put it in the wash
+once a fortnight.
+
+Wash the breakfast dishes thus:--Rinse the cups, scrape the plates very
+clean, put the bits of butter on the butter plate, and empty all the
+slops into the slop bowl, and then empty it.
+
+First wash the glass things with a swab in suds, as hot as possible,
+wiping each one as soon as taken out of the water. When glass is very
+cold, put a little warm water in it before putting it into the hot
+suds, or you will crack it.
+
+Next wash the silver and Britannia, wiping each as soon as taken out.
+Then wash the other articles.
+
+Keep the castors bright and clean, and well filled. Wipe the salt
+spoons dry, and do not lay them so as to touch the salt. If the salt is
+damp, take it out and dry it, mashing it to powder.
+
+Wipe off the china-closet shelves every day, and Saturdays wash them.
+
+Rub the silver and Britannia every Saturday, after washing them.
+
+       *       *       *       *       *
+
+In the Domestic Economy, at p. 318, will be found directions for
+washing dishes _in the kitchen_, which are to be hung over the sink.
+
+Every family must vary somewhat from all others in its routine of
+family work, and it often is the case, that such written directions
+will be of little or no use to domestics. But the fact of having them
+written, and the reading of them over to all new-comers, as what is
+expected of them, and occasional reference to them, as what was agreed
+on when making the bargain, often will be of much service. And it is an
+aid to the housekeeper herself, who is liable to forget many things in
+teaching new-comers their duties."
+"### Human: Odds and Ends
+### Assistant: There are certain _odds and ends_, where every housekeeper will gain
+much by having a _regular time_ to attend to them. Let this time be
+the last Saturday forenoon in every month, or any other time more
+agreeable, but let there be a _regular fixed time_ once a month, in
+which the housekeeper will attend to the following things:
+
+First, go around to every room, drawer, and closet in the house,
+and see what is out of order, and what needs to be done, and make
+arrangements as to time and manner of doing it.
+
+Second, examine the store-closet, and see if there is a proper supply
+of all articles needed there.
+
+Third, go to the cellar, and see if the salted provision, vegetables,
+pickles, vinegar, and all other articles stored in the cellar are in
+proper order, and examine all the preserves and jellies.
+
+Fourth, examine the trunk, or closet of family linen, and see what
+needs to be repaired and renewed.
+
+Fifth, see if there is a supply of dish towels, dish cloths, bags,
+holders, floor cloths, dust cloths, wrapping paper, twine, lamp-wicks,
+and all other articles needed in kitchen work.
+
+Sixth, count over the spoons, knives, and forks, and examine all the
+various household utensils, to see what need replacing, and what should
+be repaired.
+
+A housekeeper who will have _a regular time_ for attending to these
+particulars, will find her whole family machinery moving easily and
+well; but one who does not, will constantly be finding something out of
+joint, and an unquiet, secret apprehension of duties left undone, or
+forgotten, which no other method will so effectually remove.
+
+A housekeeper will often be much annoyed by the accumulation of
+articles not immediately needed, that must be saved for future use. The
+following method, adopted by a thrifty housekeeper, may be imitated
+with advantage. She bought some cheap calico, and made bags of various
+sizes, and wrote the following labels with indelible ink on a bit of
+broad tape, and sewed them on one side of the bags:—_Old Linens_; _Old
+Cottons_; _Old Black Silks_; _Old Colored Silks_; _Old Stockings_; _Old
+Colored Woollens_; _Old Flannels_; _New Linen_; _New Cotton_; _New
+Woollens_; _New Silks_; _Pieces of Dresses_; _Pieces of Boys’ Clothes_,
+&c. These bags were hung around a closet, and filled with the above
+articles, and then it was known where to look for each, and where to
+put each when not in use.
+
+Another excellent plan is for a housekeeper once a month to make out
+_a bill of fare_ for the four weeks to come. To do this, let her look
+over this book, and find out what kind of dishes the season of the year
+and her own stores will enable her to provide, and then make out a list
+of the dishes she will provide through the month, so as to have an
+agreeable variety for breakfasts, dinners, and suppers. Some systematic
+arrangement of this kind at regular periods will secure great comfort
+and enjoyment to a family."
+"### Human: Kitchen Furniture
+### Assistant: The kitchen floor should be covered with an oil cloth. Carpets, or bits
+of carpet, are not so good, because of the grease and filth that must
+accumulate in them, and the labor of sweeping, shaking, and cleansing
+them. Nothing is cleansed so easily as an oil cloth, and it is much
+better than a painted floor, because it can be removed to be painted.
+
+If the cook is troubled with cold feet in winter, small bits of
+carpeting can be laid where she sits and stands the most. Otherwise
+they had better be kept out of the kitchen.
+
+Directions for preparing a kitchen oil cloth will be found page 317 of
+the Domestic Economy.
+
+There should always be a clock in the kitchen, as indispensable to
+success in cooking, and regularity of meals.
+
+Two tables, a large one for cooking, and a small one for meals, should
+be provided.
+
+Besides this, a settee ironing-table is a very great comfort and
+convenience, which is represented at Fig. 9, and is a better pattern
+than the one described in the Domestic Economy.
+
+[Illustration: Fig. 9.]
+
+The back is made to turn on pivots at CC, and rests when turned on the
+sides. At AA, are projections, with a hole that meets the holes in the
+sides at BB, and then the peg at E is put in to hold it firmly. The
+box, or seat, is divided into two parts, with lids at DD, and in these
+boxes are kept, on one side the ironing sheet, wipers and holders, and
+on the other side, the irons, rings, &c., used in ironing. When the
+back is not used for ironing, it is put down, and the article is a
+good settee, and if provided with cushions, is as comfortable as most
+parlor sofas. It can be put on castors, and have handles at the sides,
+and then it can be moved up to the fire winter evenings for use; the
+back serving both to reflect the warmth of the fire, and to keep off
+draughts of air.
+
+The following are the dimensions. Length, six feet. Width of seat,
+twenty inches. Height of seat, fourteen inches. Height of back, from
+the bottom, four feet. This makes the width of the table when it is
+turned down. Height of the ends where the table rests when turned over,
+two feet six inches.
+
+In some families, it is sometimes necessary to have a domestic sleep
+in the kitchen. In this case, a _bunk settee_, like the one which is
+represented as open at Fig. 10, is very convenient.
+
+[Illustration: Fig. 10.]
+
+The following are the dimensions. Six feet long. Seat two feet wide,
+and sixteen inches high. The parts c c pass within the ends d d. The
+seat a, when it is shut up, rests on the ledge that runs along the back
+at b. The bed and bed-clothing are at the bottom of the box, and are
+shut up in it by day.
+
+At Fig. 11 is represented a kitchen table, with shelves and drawers
+fastened over it, which, if made and furnished in the manner described,
+every housekeeper would find an invaluable aid to system, and it would
+save many steps, and much inconvenience. The shelves are to be nailed
+or screwed on the wall at a convenient height over the table.
+
+[Illustration: Fig. 11.]
+
+[Illustration: Fig. 12.]
+
+The following are the dimensions of the two articles.
+
+_Table._--Six feet long. Three feet two inches broad. Thirty inches
+high. The top to project only two inches over the frame. The box
+divided by three drawers. Two of the drawers divided by partitions into
+three equal parts, as seen by the dotted lines in the drawing.
+
+The shelves over the table are three feet in height, three feet six
+inches wide, and a foot deep. The drawers are four inches deep, and
+the part above the drawers is divided by the shelves into three equal
+portions. It is better to have two doors in front of the shelves to
+shut the dust out. Some would prefer a curtain to slide on an iron
+wire. At A is hung the salt box, made with a lid, and at B is the
+coffee mill, and the other side the soap dish is at C.
+
+To furnish this complete, there should be tin boxes made with tight
+lapping covers, like that at Fig. 12, and of three sizes. The largest
+should be eight inches in height, and three and a half in diameter. The
+next size should be six inches high and three inches in diameter. The
+next should be four inches high and two inches in diameter. These can
+all be made at a tinner’s for a small sum. In the largest size put two
+kinds of sugar, and the starch. In the medium size keep tea and coffee,
+table salt and ginger. In the smallest size keep cream tartar, indigo,
+mustard, sweet herbs, and spices. In junk bottles, keep a supply of
+vinegar, molasses, and catsup. In a wide-mouth glass jar, with tight
+glass stopper, keep soda, or saleratus. Write labels and paste on to
+each, and arrange them on these shelves in one division. On the shelves
+of the other division, put the following articles:--those that can be
+suspended, hang on nails at the side, over the shelves. A dredging
+box, kitchen pepper box, two-sized graters, two small sieves, a bottle
+brush, a vial funnel, a larger funnel, a quart, pint, and gill measure,
+a gravy strainer, a corkscrew, half a dozen bowls, as many cups,
+saucers, and two small pitchers. On the top of the shelves put the
+spice mill, and the balance and weights. Fig. 16 shows the best kind.
+In one of the drawers of the shelves, put needles, thread, twine, wax,
+and bits of cotton and linen. In the other drawer put the Receipt Book,
+bits of paper and pencil for writing notes and memoranda, an account
+book, and a pen and ink.
+
+In the table drawer which is not subdivided, put these
+articles:--Rolling-pin, griddle spad, iron meat fork, coffee stick,
+mush stick, gridiron scraper, skewers, saw knife, chopping knife, egg
+and cake beaters, apple corer, potato beetle, meat hammer, butter spad,
+whetstone.
+
+In the middle drawer, put, in the front part, the kitchen knives
+and forks, and carver, the iron spoons, and other spoons used in
+the kitchen. In the centre part of this drawer put the kitchen
+table-cloths, and in the back part, the bags for all kinds of family
+uses, the pudding cloths, jelly strainer, and starch strainers.
+
+In the other drawer, keep in one division, the clean dish cloths and
+towels; in another, the roller and tumbler towels, and in another the
+clean lamp towels, and a good supply of holders and dust cloths. Let
+the cleaver and board be kept on the top of the shelves.
+
+By this arrangement the cook will find every article she has occasion
+to use close at hand, and when she washes dishes, her towels and soap,
+and the place where to lay up all utensils as she washes them, are in
+immediate reach. No one knows, without trial, how many steps are saved,
+and how much confusion and waste avoided, by such an arrangement. And
+the expense for securing it is a trifle, far less than is often spent
+for some showy but useless article for the parlor.
+
+[Illustration: Fig. 13.]
+
+Another arrangement is a great aid to system and order. Have a closet
+made as represented at Fig. 13. In these partitions place these
+articles, the largest in the largest part, and hanging all that can be
+suspended, on pegs. A large and small clothes frame. A skirt board.
+A bosom board. A press board. A yard stick. Three or four brooms. A
+floor brush for sweeping oil cloths and painted floors. A cobweb brush.
+A long brush to wash windows outside. A carpet stretcher. A whitewash
+brush. A long-handle upright dust pan, and a common dust pan. A rag
+bag. Scrubbing brushes.
+
+In the part with shelves, place, in the upper partitions, in one, the
+shoes, brushes, and blacking. In another, articles for cleaning brass
+and silver. In another, sponges, rags, and stain mixtures. In the
+next division, below, put the lamps and candlesticks, and the waiter
+containing all the articles used in cleaning lamps.
+
+At the bottom of this closet, keep a box containing the following
+articles:--A hammer, a small saw, three sizes of gimlets, papers of
+tacks, nails, screws, two chisels, a bedscrew, a carpet claw.
+
+In another box, keep old newspaper, wrapping paper, and a large ball of
+twine.
+
+Have a clothes broom and clothes brush hung here, and keep the
+table-rug here.
+
+All other articles in common use are to be kept in the pantry, or china
+closet, or in the pot closet.
+
+By thus arranging articles together in one place, and with so complete
+an assortment, much time and many steps are saved, while they are
+preserved in good order. A housekeeper who chooses to do without some
+of these conveniences, and spend the money saved in parlor adornments,
+has a right to do so, and others have a right to think she in this
+shows herself deficient in good sense.
+
+The accompanying drawings are designed to show some of the most
+convenient kitchen and other utensils.
+
+[Illustration: Fig. 14.]
+
+Fig. 14 represents a _Tin Baker_, or _Reflector_. The iron hooks
+running out in front, fit it to use with grates. It can be made without
+them, or made so that they can be drawn out and put in. This bakes
+bread, cakes, apples, &c., as well as an oven.
+
+[Illustration: Fig. 15.]
+
+Fig. 15, called a _Footman_, is made of brass, or sheet iron, and is
+used with a grate, to heat irons, and for other purposes.
+
+[Illustration: Fig. 16.]
+
+Fig. 16 is the best kind of _Balances_ to use in weighing cake, and for
+other purposes.
+
+[Illustration: Fig. 17.]
+
+Fig. 17 is a tall-handle _Dust Pan_. The pan is half a yard in
+length, ten inches in width, and the handle two feet high, and set up
+perpendicularly. It is a very economical arrangement to save carpets
+and labor, as it is set down in spots, and the common broom used
+to throw the dust and rubbing from the carpet on to it, instead of
+brushing them all across the carpet.
+
+[Illustration: Fig. 18.]
+
+Fig. 18 is a _Saw Knife_, being a saw on one side, and a knife on the
+other. It is very useful in preparing meats.
+
+[Illustration: Fig. 19.]
+
+Fig. 19 is a _Lemon Squeezer_. At A is a concave place with holes bored
+through. At B is a convex projection to fit into the concave portion,
+and here the half lemon is put to be squeezed.
+
+[Illustration: Fig. 21.]
+
+[Illustration: Fig. 20.]
+
+Fig. 20, a _Case_ for lamplighters. It is made of tin, like a tumbler,
+with a lid fastened at the top by a hinge. It stands in the parlor,
+to receive the remnants of extinguished lamplighters and matches, to
+prevent smoke and rubbish, and is a great convenience. It can be made
+for a trifle at a tinner’s.
+
+Fig. 21 is a tin _Match Safe_, which should be hung in the kitchen, and
+the matches be kept in it. It is not only convenient, but important for
+safety.
+
+[Illustration: Fig. 22.]
+
+Fig. 22 is a _Meat Mallet_, or beef steak hammer. It is a block of wood
+six inches square, cut in checks, so as to make sharp points on the
+face, and is used to make tough steaks more tender.
+
+[Illustration: Fig. 23.]
+
+Fig. 23 is an _Egg Beater_. It is made of iron wire, fastened to a tin
+handle. It is fine for beating eggs and cake, and saves labor. The tin
+should be six inches long and an inch wide.
+
+[Illustration: Fig. 24.]
+
+Fig. 24 is a small brush, useful to dust ledges in parlors, and the
+frames of windows.
+
+[Illustration: Fig. 25.]
+
+Fig. 25 is an _Apple Corer_. It is a scroll of tin soldered together,
+about seven inches long, an inch in diameter at the largest end, and
+tapering to half an inch at the smaller end, where it is cut off
+obliquely. It costs but a dime, and every housekeeper can have one made
+at a tinner’s, and needs one.
+
+[Illustration: Fig. 26.]
+
+Fig. 26 is a _Gridiron Scraper_. It is fitted to the bars of gridirons
+that have scooped bars. It has a convex scraper on one end of the
+transverse piece of iron, and a concave one at the other, so as to fit
+both sides of the gridiron bars.
+
+[Illustration: Fig. 27.]
+
+Fig. 27 shows the best shape for a _Rolling Pin_.
+
+[Illustration: Fig. 28.]
+
+Fig. 28 shows a _Fish Kettle_, with the strainer drawn out above it.
+It should be large enough to use sometimes for boiling a ham. This and
+the sauce pans following can be used on a cooking stove, or be set on a
+_trivet_ when an open fire is used.
+
+[Illustration: Fig. 29.]
+
+Fig. 29 is a _Preserving Kettle_ with a cover.
+
+[Illustration: Fig. 30.]
+
+Fig. 30 is another _Preserving Kettle_, without a cover. The advantage
+of these is, that they are shallow, so that the fruit will not need to
+be piled. The cover preserves the flavor more perfectly. The best are
+of copper or bell metal. Porcelain ones are apt to crack.
+
+[Illustration: Fig. 31.]
+
+Fig. 31 is a _Cast Iron Sauce-pan_, lined with tin.
+
+[Illustration: Fig. 32.]
+
+Fig. 32 is a _Tin Sauce-pan_.
+
+[Illustration: Fig. 33.]
+
+Fig. 33 is a _Copper Sauce-pan_.
+
+Every housekeeper needs at least four different sizes of sauce-pans.
+The copper ones are the best, and most durable. The iron lined with tin
+the next best. The tin are the poorest.
+
+[Illustration: Fig. 34.]
+
+Fig. 34 is a _Trivet_, and is very useful in heating articles over
+coals to prevent burning. Three or four of different sizes are needed
+with an open fire. Food cooked for the sick demands them.
+
+[Illustration: Fig. 35.]
+
+Fig. 35 is a _Tin Bonnet_, and is very useful to keep articles warm, to
+roast apples, to warm plates, &c. Two or three will be kept in constant
+use when it is found how useful they are.
+
+[Illustration: Fig. 36.]
+
+Fig. 36 is a brush to clean bottles, made of bristles twisted into wire.
+
+[Illustration: Fig. 37.]
+
+Fig. 37 is a _Tin Safe_. It is to be made five feet high, five feet
+wide, a division in the middle, and three shelves each side. Two doors
+in front, with a lock and key, and all the panels of perforated tin. It
+is very useful to preserve food in hot weather, and to protect it also
+from mice.
+
+_Refrigerators_ are very excellent to keep meat, butter, milk, and
+cream, during hot weather. They are made in a superior manner, and kept
+for sale, but the following is a mode of securing a cheap one.
+
+Take a barrel and bore holes in the bottom. Lay some small sticks
+crossing, and set a half barrel within, with holes bored in the bottom.
+Nail _list_ along the edge of each, and make a cover to lay on each, so
+that the cover resting on the list will make it very close. Then put
+ice into the inner one, and the water will filter through the holes in
+the bottom, and while the ice is preserved, it will make the inner half
+barrel a perfect refrigerator. Those who buy ice every day will find
+this a great convenience if they have no other refrigerator.
+
+[Illustration: Fig. 38.]
+
+Fig. 38 represents an excellent pattern for a _Sofa Bedstead_, such as
+a common carpenter can make. Its dimensions are as follows:--Length,
+six feet. Width, two feet two inches. Height of the seat from the
+floor, fifteen inches. Height of the back and sides from the seat,
+eighteen inches. The seat is a frame with slats to be laid across
+_lengthwise_, as this gives more ease than crosswise slats. The back
+is a frame, with slats crosswise, with two frame legs, as at A and B,
+swinging on hinges, and when pulled out they serve to support the
+back. The back is hooked up to the sides, and when laid down rests on
+the frame legs A B. These legs turn with pintles, or wood hinges. The
+ends of the sofa have grooved slides for the head and foot boards to
+slide in, as at C C, and have brown linen nailed on both inside and
+outside, on which to fasten the sofa cover. Two thick cushions of hair,
+or of moss and cotton, are made, one to serve for the seat, one to set
+up against the back. These serve for the bed when the back is laid
+down. A frill is fastened around the frame of the seat, and the box D,
+underneath, is to hold the bedclothes, and runs on castors, as also
+does the sofa.
+
+[Illustration: Fig. 39.]
+
+Fig. 39 is a very convenient and cheap article for a light seat to use
+in a chamber, or in gardening. It is made just like a cross bedstead or
+cot, with a bit of stair carpeting used as the seat. Handles fastened
+to it make it more convenient to carry about, as it can be doubled up,
+and taken in one hand. These are the dimensions: Sticks for the seat,
+one foot long. Sticks for the legs, one foot six inches long.
+
+[Illustration: Fig. 40.]
+
+Fig. 40 is an article for a bedchamber, and remarkably convenient for
+dressing the feet. In one drawer are kept stockings of all sorts,
+and in the other shoes; it has a cushion and handles, and is set on
+castors. It is to stand by the bedside, and a person can change the
+dress of the feet with the greatest comfort and convenience. These
+are the dimensions:--Twenty inches square and twelve inches high from
+castors to cushion.
+
+Housekeepers are much troubled to keep _dippers_ in order. The only
+sure mode is to have _two_ made of _copper_, with iron handles fastened
+on very tight, one to hold a pint, and another two or three quarts.
+These will never rust or leak, and may be kept for years. Let them be
+hung by the fire. Keep _trivets_ on which to set kettles over coals, so
+as not to burn the articles while cooking.
+
+The most successful mode of securing the proper care of utensils, is
+to make a definite agreement with the cook, on hiring her, that after
+dinner, she shall examine kitchen, cellar, and pantry, and wash every
+article that needs cleansing; and that once a month she shall scour all
+that need scouring. Then, at least once a week, and once a month, the
+housekeeper should examine herself whether this agreement is fulfilled."
+"### Human: Weights and Measures
+### Assistant: It is a good plan to have a particular measure cup kept for the
+purpose, and after once weighing all those receipts that are given
+by weight, to _measure_ the quantity by this cup, and then write the
+measures in your receipt book, and keep the cup only for this purpose.
+The following is some guide in judging of the relative proportion
+between measures and weights.
+
+A quart of flour, or of sifted loaf sugar, or of softened butter, each
+weigh about a pound. The flour, if sifted, must be heaped.
+
+A pint equals eight ounces.
+
+A half a pint equals four ounces.
+
+One gill equals two ounces.
+
+Half a gill equals one ounce.
+
+A quart of brown sugar, or of Indian meal, equals a pound and two
+ounces of the same.
+
+One great spoonful of flour, loaf sugar, or of melted butter, equals a
+quarter of an ounce of the same. It should be a little heaped.
+
+Four spoonfuls equal an ounce, or half a gill.
+
+Eight spoonfuls equal one gill.
+
+Sixteen spoonfuls equal half a pint.
+
+Spoons differ so much in size that this is an uncertain guide.
+
+A medium-sized teaspoon holds sixty drops of water.
+
+Ten eggs usually weigh a pound.
+
+Four gills make a pint.
+
+Two pints make a quart.
+
+Four quarts make a gallon.
+
+Eight quarts make a peck.
+
+Four pecks make a bushel."
+"### Human: Avoirdupois Weight
+### Assistant: Sixteen drachms make an ounce.
+
+Sixteen ounces make a pound.
+
+Twenty-eight pounds make a quarter.
+
+Four quarters make a hundred.
+
+Twenty hundred make a ton."
+"### Human: Apothecaries’ Weight
+### Assistant: Twenty grains make a scruple.
+
+Three scruples make a drachm.
+
+Eight drachms make an ounce.
+
+Twelve ounces make a pound."
+"### Human: On Purchasing Wood
+### Assistant: Wood that is straight and solid makes more in a load, and is the most
+profitable.
+
+A cord of small crooked sticks does not contain half the wood there is
+in a load of solid logs.
+
+The best wood for fires is the hickory, hard maple, white ash, black
+birch, yellow birch, beech, yellow oak, and locust. The best are placed
+first.
+
+The following are inferior in quality. Elm, soft maple, white birch,
+pepperage, and pine.
+
+The following are not fit to burn, either because they snap, or will
+not burn. Chestnut, butternut, cedar, sassafras, red oak, and buckeye.
+
+Any person can learn to distinguish each kind by a little attention and
+instruction.
+
+Wood is bought by measurement. A cord of wood is 8 feet long, 4 feet
+wide, and 4 feet high.
+
+To know the amount of a load, multiply the length by the breadth, and
+the product by the height, and you have the number of square feet. If
+it is 128 feet, it is a cord."
+"### Human: Items of Advice
+### Assistant: If you keep an account of your stores, and the dates when they are
+bought, you can know exactly how fast they are used, and when they are
+wasted, or stolen.
+
+Stale bread is improved by steaming it half an hour or more.
+
+Grate up dry cheese, and cheese crusts, moisten it with wine or brandy,
+and keep it in a jar for use. It is better than at first.
+
+Boil old earthenware soaked with grease in hot lye, and it will cleanse
+it.
+
+Wheat should always be washed before grinding.
+
+When you clean house, begin with the highest rooms first, so that clean
+rooms be not soiled when done.
+
+Repair house linen, turn sheets, and wash bedclothes in summer.
+
+Clean house in the fall instead of spring, and you get rid of all the
+filth made by flies. But when you burn bituminous coal, spring is the
+proper time for house cleaning.
+
+Keep coarse mats on the kitchen table for keeping it clean.
+
+Use a coarse apron and gloves for cleaning grates. Have coal cinders
+sifted, and save the coarse part to burn again.
+
+Buy your wood in August and September, when it usually is cheapest and
+plenty.
+
+Have the backs of your chimneys kept clean by sweeping.
+
+Never try a new dish for company.
+
+To purify water, put common charcoal pounded in a common flower-pot,
+and fine sand over it, and let the water trickle through. Or, take an
+old sieve, and fill it with sand and pounded charcoal, and strain the
+water, and then cool it with ice.
+
+Keep a receipt book for yourself, and write in it the improvements of
+your own experience.
+
+Keep bits of potter’s clay in the house, to use for a paste to extract
+grease from carpets, floors, and broadcloths.
+
+Dry bran around grapes and other fruit preserves it.
+
+All fat should be tried up once a week, for cooking, or soap grease.
+Good fat saves butter.
+
+When a stove-pipe or other iron is cracked, make a cement with ashes,
+salt, and water, and it will stop the opening.
+
+_Faded colors_ often are improved by strong salt and water.
+
+_Sal volatile_, or spirits of hartshorn, will restore colors taken out
+by acids.
+
+_Eggs_ are preserved longer by packing them close, standing on their
+small ends. Another way is to pack them in fine salt, small end down.
+Another way is to pack them, small end down, and then pour on them a
+mixture of four quarts of cold water, four quarts of unslacked lime,
+two ounces of salt, and two ounces of cream-tartar. This will serve for
+nine dozen eggs. Try all these ways.
+
+_Rancid butter_ is said, by good judges, to be restored thus:--Put
+fifteen drops of chloride of lime to a pint of water, and work the
+butter in it till every particle has come in contact with the water.
+Then work it over in fair cold water.
+
+_Indelible Ink_ is thus prepared:--Buy three drachms of nitrate of
+silver, and put it in a vial with two spoonfuls of water. Let it stand
+a few days, then color it with a little ink, and add a tablespoonful
+of brandy. The preparation is made of strong pearlash water, stiffened
+with gum-arabic, and colored with red wafers.
+
+_Buy cheap red wafers_, and scatter them about, and cockroaches will
+eat them and be destroyed. The roots of _black hellebore_ scattered in
+their haunts is an infallible remedy.
+
+_Cold cream_ for sore lips, is made by mixing two ounces of oil of
+almonds, one ounce of spermaceti, one drachm of white wax, and melting
+them together, adding rose water to perfume them.
+
+_Jelly-bags_ should be made of flannel, and _pudding cloths_ of thick
+linen, with strings sewed on to them.
+
+_Rose leaves_ should be gathered and preserved by crowding them into a
+jar with brandy, to use for cooking.
+
+_Potato starch_ is made by grating peeled potatoes, and rubbing them in
+water. Then pour off the water, after stirring it, and dry what sinks
+to the bottom.
+
+_Orange_ and _lemon peel_ can be saved thus:--Dry it in an oven, pound
+it, and then bottle it close.
+
+_Orange_ or _lemon water_ is prepared thus:--Pound the fresh skins in a
+mortar, pour in boiling water, cover close, and when cold bottle close.
+Or use wine or brandy.
+
+_Cologne water_ is made thus:--Buy at the apothecary’s one drachm each
+of oil of lavender, oil of lemon, oil of rosemary, and oil of cinnamon.
+Add two drachms of oil of bergamot. Mix in a vial, and add a pint of
+alcohol.
+
+When _Pearlash_ or _Saleratus_ becomes damp, dissolve it in as much
+water as will just entirely dissolve it, and no more. A tablespoonful
+of this equals a teaspoonful of the solid. Keep it corked in a junk
+bottle.
+
+The following is a very useful receipt for children who go to school
+where blackboards are used."
+"### Human: To make nice Crayons for Blackboards
+### Assistant: These directions are given by Prof. Turner, of the American Asylum for
+the Deaf and Dumb, as follows:
+
+“Take 5 pounds of Paris white, 1 pound of Wheat flour, wet with water,
+and knead it well; make it so stiff that it will not stick to the
+table, but not so stiff as to crumble and fall to pieces when it is
+rolled under the hand.
+
+“To _roll_ out the crayons to the proper size, two boards are needed,
+_one_ to roll them _on_; the _other_ to roll them _with_. The first
+should be a smooth pine board three feet long and nine inches wide. The
+other should also be pine, a foot long and nine inches wide, having
+nailed on the under side near each edge a slip of wood one-third of
+an inch thick, in order to raise it so much above the under board as
+that the crayon, when brought to its proper size, may lie between them
+without being flattened.
+
+“The mass is rolled into a ball, and slices are cut from one side of
+it about one-third of an inch thick: these slices are again cut into
+strips about four inches long and one-third of an inch wide, and
+rolled separately between these boards until smooth and round.
+
+“Near at hand should be another board 3 feet long and 4 inches wide,
+across which each crayon, as it is made, should be laid, so that the
+ends may project on each side--the crayons should be laid in close
+contact, and straight. When the board is filled, the ends should all
+be trimmed off so as to make the crayons as long as the width of the
+board. It is then laid in the sun, if in hot weather, or if in winter,
+near a stove or fireplace, where the crayons may dry gradually, which
+will require twelve hours. When thoroughly dry they are fit for use.
+
+“An experienced hand will make 150 in an hour.” Young boys can make
+them and sell to their companions."
+"### Human: Stewed Beef
+### Assistant: Take a shank or hock of beef, with all the meat belonging to it, and
+put it into a pot full of water early in the morning and throw in a
+tablespoonful of salt. Let it simmer _very_ slowly, till the beef is
+soft, and cleaves from the bone, and the water is reduced to about two
+quarts. Then peel some potatoes, and cut them in quarters, and throw in
+with two teaspoonfuls of black pepper, two of sweet marjoram, and two
+of thyme, or summer savory. Add some _celery flavor or sauce_, and more
+salt if it requires it. Stew until the potatoes are cooked enough, but
+not till they are mashed. Then take dry bread, and throw in, breaking
+it into small pieces, and when soaked, take up the whole and serve it,
+and everybody will say it is about the best dish they ever tasted.
+
+Those who love onions slice in three or four with the potatoes. Rice
+can be put in instead of bread."
+"### Human: Tomato Beef
+### Assistant: Stew a shank or hock of beef as above, except you put in nine or ten
+peeled tomatoes instead of potatoes and sweet herbs, and also leave out
+the bread. Some would add a little chopped onion. This is excellent and
+a very healthful mode of preparing beef, especially if it is tough."
+"### Human: A good Way to use Cold Rice
+### Assistant: Heat the rice in milk, add a well-beaten egg or two, a little salt,
+butter, and sugar, let it boil up once, and then grate on nutmeg."
+"### Human: To prepare Good Toast
+### Assistant: Toast the bread very quick, dip each slice in boiling water as soon as
+you have toasted it, and then lay thin bits of butter over. Cover and
+keep hot as you proceed. A _tin bonnet_ is very useful for this. Make
+milk toast in the same way, keeping the milk at nearly boiling heat. It
+is better to spread the butter thin on to the toast after it is dipped
+in hot milk, than to melt it in it."
+"### Human: A Good Pudding
+### Assistant: Line a buttered dish with slices of wheat bread, first dipped in milk.
+Fill the dish with sliced apple, and add sugar and spice. Cover with
+slices of bread soaked in milk, cover close with a plate, and bake
+three hours."
+"### Human: Loaf Pudding
+### Assistant: When bread is too stale, put a loaf in a pudding-bag and boil it in
+salted water an hour and a half, and eat it with hard pudding sauce."
+"### Human: A Plain Lemon Pudding
+### Assistant: Nine spoonfuls of grated apple, one grated lemon, (peel and pulp,) half
+a cup of butter, and three eggs. Mix and bake, with or without a crust,
+about an hour. Cream improves it."
+"### Human: An Excellent Indian Pudding without Eggs
+### Assistant: Take seven heaping spoonfuls of Indian meal, half a teaspoonful of
+salt, two spoonfuls of butter or sweet lard, a teacup of molasses, and
+two teaspoonfuls of ginger or cinnamon, to the taste. Pour into these
+a quart of milk while boiling hot. Mix well, and put it in a buttered
+dish. Just as you set it in the oven stir in a teacup of cold water,
+which will produce the same effect as eggs. Bake three quarters of an
+hour, in a dish that will not spread it out thin."
+"### Human: Pork and Potato Balls
+### Assistant: Take one-third chopped salt pork or ham, either raw or cooked, and
+two-thirds of cold cooked potatoes chopped fine. Mix them up with egg,
+_a little_ salt and pepper, and then make into balls and fry, or merely
+cook in a skillet.
+
+Chop cold potatoes fine, and then add some pork fat and a little
+pepper, salt, and water, and warm slowly, and it is very good."
+"### Human: Oyster Pie
+### Assistant: Make a crust by working flour into mashed boiled potatoes with a little
+salt. Line a deep dish with it, invert a small teacup in the middle to
+hold the juice in and to hold up the upper crust. Put in the oysters
+with a little pepper and butter, and dredge in some flour. Cover with
+crust, make a large slit on the top, and bake an hour."
+"### Human: Green Corn Patties (like Oysters)
+### Assistant: Twelve ears of sweet corn grated. (Yellow corn will do, but not so
+well.)
+
+One teaspoonful of salt and one of pepper.
+
+One egg beaten into two tablespoonfuls of flour.
+
+Mix, make into small cakes, and fry brown in butter or sweet lard."
+"### Human: Ohio Wedding Cake (Mrs. K.)
+### Assistant: Two pounds of flour.
+
+One pound of butter.
+
+One pound of sugar--brown is best.
+
+Two pounds of currants or one of raisins.
+
+Ten eggs.
+
+Two teacups of molasses.
+
+One gill of wine, and one of brandy.
+
+One gill of cream, spice and citron to the taste.
+
+Mix the butter and sugar, add the molasses, then the beaten yolks of
+eggs, then the flour, then the spice, wine, and cream, then the whites
+of the eggs in a stiff froth. Put in the fruit in the manner previously
+directed, and the citron with it at the same time. This is a very fine
+cake."
+"### Human: Best Way of making Corn Cakes of all Sorts
+### Assistant: There is often a sharp and strong taste to corn meal, which is remedied
+by wetting it up the day before it is used. The best kind of corn cakes
+are made by wetting up a large quantity of Indian meal with milk, and
+letting it stand for several days. Take a quantity of it, and first
+make it as thin as you want, either for griddle cakes, or drop cakes,
+or thicker cakes. Add salt and a spoonful of melted butter or lard
+for every quart, also sugar to your taste. A little always improves
+all corn cakes. Then dissolve soda or salaratus, a teaspoonful for
+each quart. If it is very sour it will want more, and _tasting_ is the
+surest guide. Just as you are ready to bake, stir in enough salaratus
+to sweeten it, and stir quickly and only long enough to mix it well,
+and then _bake immediately_ in buttered tins.
+
+Domestics often use too much salaratus, which is bad for the stomach,
+and the housekeeper should ascertain by trial the right quantity, and
+then direct to have it _carefully measured_ every time. Corn cakes,
+made as above, just thick enough to form into round cakes half an inch
+thick and baked on a griddle, are excellent."
+"### Human: Molasses Candy
+### Assistant: As all children are fond of this article, the following directions may
+be acceptable. Boil the molasses (maple is the best) till it will, if
+dropped in cold water, become crisp. Then, for each quart, put into it
+an even teaspoonful of salaratus dissolved in a little warm water, and
+stir it till well mixed. This makes it tender and crisp. Take a part
+and cool it in a buttered pan, to work white and draw into sticks. Into
+the remainder stir roasted corn, either pounded or whole, or peanuts or
+almonds, or walnuts or hazelnuts.
+
+_Whole Popped_ corn made into cakes with candy is excellent. Roasted
+corn pounded and mixed with half the quantity of maple sugar is good,
+and some eat it thus in milk."
+"### Human: To make Simple Cerate
+### Assistant: Melt together equal quantities of white wax and spermaceti, and then
+add an equal quantity of sweet oil, or a little more.
+
+Never use rancid oil."
+"### Human: Best Remedy for Burns
+### Assistant: Pound and sift _wood soot_, and mix it with sweet lard, and apply it,
+spread on linen rags. It will ease a burn quicker than anything. If
+the skin is off, the great thing is to keep it covered close from the
+air. If the burns are large and bad, give salts or cream tartar as a
+cathartic."
+"### Human: Ginger Tea
+### Assistant: Pour half a pint of boiling water on to a teaspoonful of ginger; add
+sugar and milk to the taste."
+"### Human: Indian Bannock
+### Assistant: Take one pint of Indian meal, and stir into it a pint of sour milk,
+half a teaspoonful of salt, a spoonful of molasses, and a spoonful
+of melted butter. Beat two eggs and add, and then stir in a pint of
+wheat flour. Then thin it with milk to the consistency of drop cakes,
+and when ready to bake, stir in a heaping teaspoonful of salaratus
+dissolved in hot water. Pour into square buttered tins an inch thick,
+and bake fifteen minutes."
+"### Human: Egg and Bread
+### Assistant: Put bread crumbs into a sauce pan, with cream, salt, and pepper, and a
+little grated nutmeg. When the bread has absorbed the cream, break in
+eight eggs and fry it like an omelet, or bake it in buttered tins, or
+muffin rings."
+"### Human: Floating Island
+### Assistant: Beat the whites of eggs till _very_ stiff, then put in one
+tablespoonful of some acid jelly for each white, and beat it a good
+while. Boil rich sweetened milk, and put it in a glass dish, and _when
+cold_, put the jelly and eggs on the top."
+"### Human: A New Mode of cooking Cucumbers
+### Assistant: Pare them, cut them in quarters lengthwise, dip them in corn meal or
+wheat flour, pepper and salt them, and then fry them brown, and they
+are very fine.
+
+
+       *       *       *       *       *
+
+
+Transcriber's Notes
+
+Obvious typographical errors have been silently corrected. Variations
+in hyphenation, spelling and punctuation remain unchanged.
+
+Italics are represented thus _italic_.
+
+The following changes have been made.
+
+In the section on Kitchen Furniture
+
+ a vial tunnel, a larger tunnel
+  has been changed to
+ a vial funnel, a larger funnel
+
+In the section Items of Advice
+
+ Boil old earthen soaked with grease in hot ley, and it will cleanse it.
+  has been changed to
+ Boil old earthenware soaked with grease in hot lye, and it will
+ cleanse it.
+
+
+
+
+
+
+
+*** END OF THE PROJECT GUTENBERG EBOOK MISS BEECHER'S DOMESTIC RECEIPT BOOK ***"