1. food and drink
2. desserts and baking

TIT-BITS;
OB,
EOW
TO
A
FBEPARE
NICE
A
MODERATE
DI8H
EXPENSE.
BY
MRS.
S.
G.
KNIGHT.
BOSTON:
CROSBY
AND
NEW
YORK:
NICHOLS.
O.
1864.
S.
FELT.
AT
CONTENTS.
First.
Second.
Third.
Fourth.
MEATS"
FISH,
7
Ac,
SOUPS,
KETCHUPS,
PICKLES,
BREAD,
19
Ac,
CAKES,
COBN
29
Ac,
.34
.
Fifth.
PUDDINGS,
Sixth.
PASTBY,
Ninth.
Tenth.
PSESERYES,
SAUCES,
MISCELLANEOUS,
.
ei
"
03
.
Eighth.
.
45
CAKE,
Sbventh.
,
.
JELLIES,
.
.
Ac
$7
,99
103
INtRODUCTIO^.
In
it
wishes
mfurket,
The
We
/
it
is
the
compiler
designed
not
Cook
**
"
Books
accompaniment
aQ-
a
place
which
less
Cook
with
not
them;
filled.
jet
wealthy
Books,
to
already
to
is
the
among
nothing
extravagard
so
public
liiat
a"
cry
do
can
the
to
raluable
fill
to
universal
"
are
the
but
intended
being
book
understood
of
any
the
is,
be
to
supersede
m
this
presenting
classes
the
receipts
"
-
For
last
the
receipts
of
Many
with
twenty
for
these
she
One
given
A
her
was
or
year
should
receipts
private
A
worth
five
since
be
ones
new
many
remarked
sources
large
and
majority
dollars
given
as
added
cake
to
her
receipt
that
suggested
public,
should
to
them
her.
to
the
to
lecting
col-
economy
single
one
Mend
possible
of
giving
that
a
been
combining
constantly
was
has
use.
valuable,
so
lady
two
private
own
were
excellence,
friends.
her
writer
the
years
those
receipts
be
and
that
for
as
from
gleaned
already
are
these
in
common
session.
pos-
INTKODUCTION.
0
made
and
use,
of
by
avoid
to
measure,
the
trouble
weighing.
A
small
which
Two
one.
family
the
friends,
prepare
riotous
a
majority
love
living.
without
a
are
it
from
from
spending
and
all
Washington
private
their
script
manu-
great
care
found
substance
;
of
leaves
stray
have
costly
more
with
the
plain
housekeepers
a
the
collected
dish,
for
the
from
number
are
nice
all
make
deemed
being
receipts
supposed
relative,
large
it,
with
thereby
a
deceased
who
be
to
receipts
the
Virginia;
in
of
but
of
is
it
meats,
book
and
with,
to
the
it
familiar
given
fill
to
cooking,
are
is
space
unnecessary
to
cup
a
way
in
TIT-BITS
PART
FIRST.
MEATS.
BEEF.
"
To
Select
beef
Nice
of
Beef:
oily
while
fat
Yellow
Cover
with
is
to
of
be
sign
sure
a
pound
a
the
well
end
with
two
of
ounce
Fry
in
rather
open
grain,
inferior
an
will
white,
an
of
fat
the
;
be
than
bright
quality.
To
Beef*
Take
light
beef,
of
salt,
and
of
that
time,
ounces
of
four
onions
it
turn
wash
black
sixteen
about
weighing
it
in
cold
a
week.
it
rub
water,
and
pepper
for
day
every
pounds,
of
quarter
an
mace.
three
the
covered
of
round
a
At
a
will
color
Beef:
Spieed
put
incline
lean
the
its
by
and
smoothness,
yellow,
red.
known
be
may
or
meat,
stewing
be
eaten
steak
brown,
for
pan
cold,
for
with
five
few
a
bake
and
water,
then
cloves,
in
a
stone-
hours.
breakfast
or
supper.
(Ste^wed).
Steak
a
it
cover
add
sliced,
a
with
little
two
more
or
than
three
an
sliced
inch
thick,
onions.
(7)
fry
After
it to
it
MEATS.
8
is
it
fried, put
and
hours.
It
Beef*
Heairt.
Wash
it
and
with
is
said
with
of
some
for
gently
stew
it
nicely
which
gravy,
beef
with
wine,
of
of
stuffing
a
quarts,
it
and
celery, salt,
two
roast
;
thickened
should
be
nice
hashed,
It is
very
bake
or
with
a
Bee"
Make
claret
small,
up
delicious.
stuff
stuffing.
cut
added.
AJLamo^e
the
little
and
very
and
the
the
wine
little port
be
to
turnip
a
a
water,
carefully,
serve
fancy,
with
it
cover
pepper;
with
stewpan,
a
also, if you
carrot
it,
in
it ;
rich
and
one
according
half
a
let
not
it
and
suet,
bottles
of
size
the
to
Do
water.
spice,
herbs,
the
boil,
of
stuff
port
and
beef,
five
until
simmer
but
or
dOBA*
1"
"
SoiiiUi.
To
tender
a
pints
of
water,
the
beef
be
turned,
and
and
quite
salt,
four
pounds,
ten
and
renewed
be
before
it
skimmed
celery,
the
it
as
in
put
thicken
to
is
to
small,
should
boils
away.
thetaken
a
little
are
to
Boil
beef
be
off, then
cut
onion.
an
hours;
three
put
gravy.
up,
the
cabbage,
be
put
in,,
tender.
Beefl
The
brisket
require
four
and
or
about
water
carefully
till
Ooz-ned
three
hour
an
be
boiled
pepper,
should
turnips,
carrots,
little
the
bread
half
should
beef,
for
and
of
About
fat
a
gently
Crumbs
of
piece
take
off
is the
hours,
the
scum
best.
slow
A
piece
Put
boiling.
as:
it
rises
of
;
the
eight
it into
slower
pounds
cold
will
water,
it boilS: the"
MEATS.
The
better.
tot
nice
liquor
and
gravies
0
which
th6
soups,
and
be^f
is
boiled
should
bs
ift very
in
for
saved
that
purpose.
SoileaxL.
Take
the
bone
composed
of
have
After
the
tie
it ;
four
or
rubbed
for
sweet
line.
rubbed
it
roll
tightly
up
of water,
with
turnips, if small,
two
Si^
mixture
a
pepper,
each,
in,
full
pot half
a
carrot,
a
and
pound
in
the
a
few
potatoes,
then
;
onions,
half
a
slices
layer
a
and
this
way
; let
meat
the
Cover
of
bottom
salt,
in
thred
and
two
hours.
of
beef,
nice
and
it into
cUt
of
of
your
onion,
with
all with
of
layer
of
water,
and
should
be
of
let
and
of
all
onions,
and
for
it stew
of
potatoes,
meat,
disposed
sliced
one
pepper,
layer
of potatoes,
be
top layer
a
have
you
pinch
another
meat,
pepper,
till
a
of
layer
a
saucepan
tinue
con-
of
your
ing.
season-
hour
an
half.
a
Beef*
Toiifirue.
Kit
is
will
size.
skin
drom
tongue,
soaked
for
twenty-four
boiling.
require
The
is taken
it
corned,
before
hours
the
is well
it into
of
spoonful
one
;
pieces.
Place
It
salt,
put
with
cloves, allspice, black
let it stew
a
small
and
it well
rub
eight pounds
ot
"teyr.
Take
salt
then
out,
mixture
and
Beef*
8i"
ground
potatoes,
onions,
beef, weighing
taken
and
marjoram,
and
of
piece
a
the
as
from
three
should
soon
as
four
always
An
pot.
to
the
be
hours,
removed
economical
skin
according
is
as
method
removed,
soon
as
is to
in
to
a
it
lay
jar.
MEATS.
10
coiled
with
up,
it.
upon
and
When
it
turn
Stuffed
a
of
lean
will
root,
and
the
sides,
with
being
weight
a
knife,
a
all
horizontally
cut
go
together.
an
inch
it in
Lay
it in
for
carved
dish
hours
with
the
in
Savory
on
it
to
turned
wooden
beef
beef
is
tough
it.
and
Let
it.
cover
over
it
sew
two
or
if the
slices, through
steak.
thread
sufficient
gravy
ing
stuff-
a
the
over
one
longer
;
Make
coarse
pot
just
two
crosswise,
and
iron
an
thick.
spread
needle
a
in water
put
a
and
"c.,
with
slowly
serve
about
herbs,
and
it stew
To
;
be
stuffing.
Seeft
Take
of
shin
a
and
Cut
to
sage,
meat
slices
the
bones
taste
and
and
chop
;
a
in
; pour
place
quarter,
it
boil
it with
season
your
hind
and
pot,
a
the
boiled,
was
in
in
and
dish,
a
from
from
gristle drop
it in
beef
it
pieces, put
clove,
the
slices
and
up,
skewers,
four
loosen
The
steak
rump
together.
put
cold,
and
bread,
it
and
it is
the
Beef^tealc.
Take
BoU
tip
out.
fat
the
round,
outside
the
the
until
the
meat
very
little
the
it away
salt,
liquor,
to
it into
saw
meat
fine,
pepper,
in which
harden.
cold.
eaten
PORK.
To
Jn
and
I*orl".
Select
fresh
the
others.
fat
In
pork
the
fiesh
set.
Dairy
young
pork,
is
fed
the
firm,
pork
lean,
smooth,
the
bears
when
a
clear
palm
pinched,
will
color,
over
all
break-
^
Excellent
and
of
bacon
a
may
bright
be
color,
known
the
by
fat
the
firm
lean
and
being
white,
der
ten-
yet
HEATS.
bearing
pale
a
tender
the
touch.
test
of
to
it.
The
the
bone,
daubed
should
well
must
and
leg
remaining
is
To
nice
with
cover
knife
to
knife
is
it is bad.
with
a
garnish
I*orlc
into
frequently
of
and
water,
while
boiling.
eight pounds,
or
When
hours.
It
water.
cold
seven
much
sparerib
and
the
flavor
little
; skim
fresh
a
taken
prefer
some
then
boiling,
it
up
skin
the
juice by skinning.
the
I*orl".
water
and
meat,
the
with
Serve
flour.
dish
until
stew
gravy
with
of
chine
or
in
tender;
salt,
a
into
pork
the
remove
and
pepper,
in
dish,
deep
pieces,
thicken
the
gravy,
rice.
IHe.
Prepare
cold
bake
make
until
Pile's
Boil
the
the
pour
a
above,
as
Line
pork.
meat,
;
pork
your
roast
paste
out
the
in
cold.
small
a
put
four
it loses
as
Firieajsisee
Cut
but
into
carefully, though
on,
very
put
weighing
for
slowly
skinned
be
must
the
if
before
hours
and
through
shoulder,
or
boil
should
fast,
warmed
gradually
few
a
scraped,
boiled
be
not
A
soaked
be
washed
and
it ;
disagreeable,
scent
streaks
sharp
a
pass
lean
I*orli.
It
It
the
to
the
yellow
smell
out
and
thin,
has
is
drawn
and
greasy,
bacon
ham
sweet
a
rind
the
Rusty
when
and
Ooimed
tinge,
rose
11
gravy
small
nicely
a
hole
dish
deep
the
nice
any
with
it, and
over
in
take
or
paste,
middle
of
with
fill in
all with
cover
the
of
bits
the
paste,
and
browned.
Feet.
four
long
pig's
bone
feet
and
until
the
place
bones
them
drop
in
a
Draw
out.
dish
to
cool.
MEATS.
12
of
juice
the
feet.
take
foot,
each
Split
lemon
a
They
and
in
it is
and
salt,
some
dipped
be
may
which
in
liquor
the
turn
add
the
over
Med
and
batter,
boiled,
in
salt
pork.
Heacl.
Pigr's
Have
Chop
and
sage,
and
it
it
with
cover
rest
may
plate
the
stand
it
famous
the
tlace
meat,
let
"
smaller
Pig's
plate
for
tventy-fpur
Head
Cheese."
dish,
deep
a
the
than
the
on
der.
ten-
very
salt, pepper,
in
Put
hot.
is
that
with
season
while
clove,
a
on
and
weight,
makes
little
a
fine, and
very
it till
boil
and
nicely cleaned,
head
the
a
dish,
that
heavy
very
This
hours-
VEAL.
To
"elect
When
the
be
may
choose
a
the
in
red
bright
well
the
of
it
a
you
Always
quality.
fattest.
which
is
fat,
with
good
and
shoulder,
blue,
or
surrounded
is
meat
is whitest
which
vein
the
is
kidney
sure
that
If
is
Veal.
is
sign
sure
perceptible,
very
that
the
meat
to
it ^y^
is fresh.
Break
pints
water,
and
little salt
When
it up
the
;
"te^ved.
in
two
or
sweet
some
thiree
places, put
whol^
herbs,
blftck peppers,
a
mace.
meat
thicken
and
well
Madeira,
bone
the
of
spices,
Veal
of
Knuelsle
th^n
wine,
is done,
the
put
and
liquor
back
the
take
it out
with
the
juice
a
jmaX,
of
a
with
the
little flour, and
e^i
lemoB.
and
herbs
boil
glasses
two
L^
it
come
of
MEATS.
to
boil,
a
much
but
TtasL"t
To
Make
of
rind
skewers
and
make
a
Veal
of
the
add
fine.
it with
fillet,secure
it is
while
thickened
drippings,
grated
please,
you
up
the
it well
baste
;
if
;
cut
eggs,
of
spoonful
salt
the
marjoram,
sweet
table
fine,
roasting,
with
and
flour.
S^weetturead.
Take
two
few
or
minutes,
into
put
them
the
yolks
of
When
on
twine
gravy
little
a
and
chopped
suet,
a
grated,
boiled
is
Veal.
crumbs,
pepper
It
bum.
not
is added.
stuffing through
the
does
little beef
a
hard
two
Introduce
flour
of
bread
little
a
of
yolks
the
the
lemons,
two
horseradish,
a
of
quantity
the
of
stuffing
it
that
Fillet
a
a
same
after
to
apt
more
careful
be
13
in
veal
juice
the
slices
of
water.
in
gravy
a
dip
the
small
them
bit
they
salt
lay
and
butter
tle
lit-
a
brown.
toast
;
pepper
the
add
cooked,
are
and
into
them
of
them
crumbs,
prepared
nice
a
which
little
crumbs.
and
gravy,
the
some
lay
the
Head.
Let
wash
cook
the
add
and
crumbs,
to
and
water,
perfectly cold, place
in
a
hot
for
them
on.
Califs
soak
with
the
beaten,
them
parboil
bread
are
roll
and
bread,
fiweetbreads
the
and
from
some
well
eggs,
lemon,
a
them
Take
stew-pan
a
of
take
sweetbreads,
sweetbreads
gravy,
Take
then
cold.
the
them
fresh
two
skewer,
a
three
the
eyes
butcher
and
the
hoursT
two
them
Put
well
the
split
snout
before
in
head
the
bone
;
then
boiling
several
in
head
;
lay
take
waters,
together,
and
halves.
it in
out
then
lay
Take
cold
the
lay
it in
water,
to
brains,
and
in
cold
them
a
out
good
sized
MEATS.
14
pot,
it
cover
of
spoonful
half,
When
for
pan
Beat
then
them
thicken
beaten,
with
up
the
into
some
take
stew-
a
salt,
pepper,
of
lemon
spoonful
table
two
skin
the
it,
the
brains,
When
flour.
and
of
spoonfuls
from
and
egg
with
gravy
a
boil.
with
the
and
hour,
an
put
table
a
to
carefully
remove
beat
fire
lightly,
egg
and
liquor
fine,
the
over
an
up
flour,
chopped
put
this
to
hours
two
than
more
quart,
a
add
;
gravy
and
about
for
table
a
size.
to
little
a
in
throw
slowly
according
liquor,
parsley
pickle,
and
the
and
water,
it boil
boiled
has
the
little
a
Let
hours,
it
of
cold
salt.
three
or
some
with
well
about
stew
ten
minutes.
CaXr""
Liver,
Cut
fine,
Into
with
slices,
sauce-pan
place
of
salt
let
and
;
it
then
of
spoonful
on
summer,
little
a
and
hours.
two
sliced
savory,
liver,
your
for
stew
inches
onions,
two
of
add
three
about
one
sage,
it, dredge
serve
cover
Just
and
flour,
fore
be-
add
a
butter.
Broth.
Veal
Pick
and
dinner
pot
the
in
pieces
whole
be
above
the
small
of
wash
cut
;
rice
to
few
and
pepper
you
small
spoonful
water,
table
into
your
table
a
little
a
liver
the
square.
Ste^wed.
;
of
add
next,
about
a
and
little
four
quarter
of
it
carrots,
before
small
a
has
into
put
your
and
onions,
add
which
should
be
cut
pound
each;
let
the
from
water
and
rice,
meat,
When
turnips
or
of
your
with
meat.
a
cup
three
up
covered
salt;
tea
a
two
to
boiled
sliced,
it is served
an
with
add
three
inches
hour,
add
a
some
table
"
a
ful
spoon-
parsley
.
This
is
a
favorite
broth
with
many
people.
It
is very
MEATS.
nice
without
flour
A.
the
instead
into
well
with
and
put
meat,
think
you
wine
It
ham,
of
be
must
To
into
to
the
;
when
all
Add
boil
tie
water
to
the
is
half
wine
port
take
and
put
bag,
in
of
half
cut
of
veal.
to
and
and
meat,
boil
claret,
few
a
pieces.
pint
a
of
;
nutmeg,
a
pint
a
the
hour
in
half
taste,
in
an
up
marjoram,
butter,
the
salt
with
and
sweet
pepper,
of
a
slices
slices
boil
and
bones
the
little
a
and
Tinrtle.
half,
a
cloth
out
few
your
as
gravy
salt,
a
like
and
a
pound
a
then
;
in
the
hot.
hour
brains
mace,
cut
Head
liquor
your
ketchup,
table
cold
and
add
and
the
Remove
your
then
butter
hot, dredge
pepper
;
gravy,
an
done,
grated, clove,
of
or
minates,
it is done.
and
Salem
pork,
and
little
the
mock
"te"we"l
Put
enough
it
to
little
a
mix
together
balls
;
fry
turtle
to
heart
cover
Balls.
and
fine
salt,
in
pound
;
flour
pepper,
and
hands,
nice, if
Very
butter.
salt
crackers,
hard
two
the
of
quantity
marjoram,
sweet
well;
them
equal
an
and
roil
added
soup.
Oalf^"
the
veal
together
them
chop
nutmeg;
of
piece
a
add
into
]%"eat
Foircecl
Take
to
the
is
of
of
piece
brown.
much
with
Oalf^s
them
nice
a
ketchup
into
it
as
as
pan
tomato
sent
fry
large
a
soon
season
I"i*ess
Let
the
put
;
as
and
flour,
lay
with
"Veal.
slices
and
proper,
glass
cold
into
frying-pan,
a
meat
Oold
of
veal
the
it thickened
prefer
rice.
'R,SLsaxjLt
Cut
Some
carrots.
of
15
Liver.
and
them.
harslet
Put
on
the
to
cook
liver,
in
in
the
just
mean
water
time.
16
MEATS.
in
cold
and
onions,
little
it
bottom
of
(which
must
the
and
be
eight
cloves
hour
and
gravy,
let
;
of
spoonful
tomato
minutes.
Take
and
gravy,
is
a
liver,
remainder
dish
nice
best
let
into
is
of
for
of
part
your
it
the
of
glass
for
it
an
it into
simmer
over
pour
AND
mutton
it
or
five
the
boat.
gravy
carefully prepared.
MUTTON
The
six
with
wine
a
the
by
mix
stir
add
put
if
and
smooth,
sauce-pan,
the
up
three
allspice,
gravy
when
;
the
the
ketchup,
the
very
off
pour
mushroom
or
dozen
a
about
made
gravy
the
liver,
slowly, tightly covered,
flour
into
it
pour
This
then
the
about
it simmer
half,
a
it
in
put
of
a
in
the
place
an
Put
lemon
pieces,
square
half
liquor.
this
two
np
for
sliced
on
over
pour
the
fresh
and
slice
;
harslet
off
a
into
cut
harslet,
large
with
salt
and
strain
stew-pan,
square),
heart
heart
then
savory,
and
Tinegar
the
with
well,
summer
inches
little
a
boil
skim
hour,
a
with
water,
a
LAMB.
grain,
fine
fat
the
firm
and
white.
Lamb
the
should
vein
in
it
betrays
be
of*
made
salt,
of
and
eight
fire.
the
out
sage,
being
Li
color
other
any
fore
the
quarter,
than
blue,
IMCutton..
bone,
bread
fresh.
very
stale.
be
Sboiildex*
Take
neck
the
to
eaten
crumbs,
or
pounds,
sweet
and
salt
fill
the
pork,
marjoram.
requires
an
hour
with
space
chopped
A
a
fine,
shoulder,
and
a
stuffing
pepper,
ing
weigh-
half, good
MEATS.
18
mutton
just
;
and
water,
will
cooking
steady
hours
with
cover
aU
be
slowly.
stew
is
that
Two
required
when
;
.
take
tender,
spoonful
well,
of
back
into
the
lay
Boil
it
of
cups
water
Dip
it
of
ketchup,
;
it
pour
and
served.
it
around
hot
into
or
It
upon
the
is
butter,
the
dish
and
and
potatoes
and
and
half,
or
two
of
salt.
It
sauce.
caper
well-beaten
meal,
com
accompaniment.
flour
add
spoonful
large
quarter,
a
done
according
to
Stealcs.
piece
Mashed
lard.
a
spinach
and
half
when
;
with
with
Tjsuxkly
crumbs
it
water,
hour
an
each
bread
pour
is
it
stir
water,
strain
glass
wine
a
cover
served
in
Firy
to
the
to
be
cook
To
in
milk
should
will
with
it
till
and
large
a
of*Xja.ml".
X^es^
It
in
mutton
add
liquor
little
a
off
it
the
to
with
take
and
pot,
add
smooth
minutes
five
the
and
mutton
made
flour,
in
and
the
out
nice
adding
to
garnish
fry
boiled
very
steaks,
egg,
a
and
to
little
place
it"
in
rice
butter
or
a
are
thicken
juice,
rice
new
necessary
the
lemon
the
with
cover
in
gravy
and
fuls
spoon-
FISH,
SOUPS,
FOWL,
PART
AJanKMle
them
little salt, and
ciently
of
; if
into
it
make
them
fry
dish, in
a
ketchup,
of
of
thick,
an
of
add
water,
add
of
egg^
the
bite
of
savory,
a
breasts
in
them
little
a
suffi-'
stew-pan
a
and
thyme,
little
half
take
more
ing
season-
good
butter
hot,
onions,
fine,
red
of
boiling
Add
three
wine,
and
mace.
water
to
fry
salt
your
the
to
If
; if too
deep
a
two
brown,
spoonfuls
table
of
butten
taste
;
your
gravy
thin,
them
butter
onions
piece
a
in
place
a
a
tea
small
;
small
size, flour
and
out,
oven.
shred
in
in
fish
your
inches
them
of
pound
a
cutting
four
or
pepper
same
Add
hours.
is
stewing
off, if required.
chopped
with
the
four
after
of
moderate
hours
about
;
pint
a
half
or
three
herbs,
half
a
lay
and
not
warm,
clove,
plump,
a
brown
sweet
some
look
kettle
handfuls
double
summer
Stnff
them
hot,
quite
or
eggs.
and
your
of
wine.
take
pieces,
square
size
"o.
staffing
a
two
old, three
you
make
;
with
red
two
before
Put
or
them
young,
sufficient
"
dean
them
cover
pint
a
and
EGGS,
biscuit, thyme,
one
make
to
^or pot,
If
SOUPS,
very
pork, pomided
half
19
Pigeons*
Wash
salt
"a
SECOND.
FOWL,
FISH,
EGGS,
of
the
ful
spoonis
too
piece
FIBH,
2(1
and
butter
more
Soiled
little
a
and
fish
the
over
pour
SOUPS,
FOWL,
8to.
EGGS,
When
flour.
suflicientlj boiled,
serve.
Turlcey.
Prepare
and
boil
and
a
it
with
Skim
for
as
from
roasting
eight
into
Throw
the
water
and
cloth,
a
pounds,
few
a
it in
put
;
nine
to
marjoram,
sweet
pepper,
served
if
slowly,
half.
black
turkey
your
hour
an
cloves,
It
salt.
little
a
is
to
be
not
be
oysters.
while
well
turkey
the
boiling,
it
or
will
white.
Sauce
Oymter
Strain
fifty oysters,
of
pint
one
fi"oth
and
of
two
but
do
sent
to
butter
add
not
the
Let
pepper.
oysters
your
table,
if
as
they
and
this
are
into
it
simmer
till
just
too
much
add
sauce-pan,
skim
ofi^
large spoonfiil
a
stir
;
a
sunmer,
rub
then
;
together
and
salt
little
a
rise
may
it
let
"""
into
juice
the
put
milk,
new
which
Turlceys,
fbr
the
flour
liquor
five
;
add
minutes,
they
as
of
any
cooked
be
to
are
they
are
hard.
H:alil"iit.
TViecl
in
Place
fry
to
add
to
fry-kettle
your
fat
the
in
pieces
about
meal
sprinkle
After
the
more^lard
slices
table
and
of
pork,
in
all
a
pour
of
the
it
over
if it is
spoonful
st"nd
inches
is
fish
spoonfuls
a
little
fried
(it
boiling
oven
salt
boiling
water
for
fry
it in
fat
; cover
twenty
dipped
be
may
lard
should
;
necessary
the
over
with
minutes.
good
a
dish
it, and
a
fat
pork
;
dish
;
deep
a
of fresh
and
large one), put
the
to
which
square,
of
slices
them
halibut,
your
three
dozen
a
remove
table
three
boiling hot, put
;
then
brown,
a
half
when
;
be
in
cut
in
sifted
brown.
to
with
add
add
the
one
plate tightly,
FISH,
BoiledL
I^otvI
fowl
young
requires
A
hours.
They
chicken
-Ajacliovy
Boil
the
toasted
the
out
a
lemon
of
Pea.
hour.
an
sauce.
egg
boiled,
five
or
to
boil
;
and
of
glass
a
and
up,
from
it
remove
anchovies,
clove
it, with
cover
into
strain
and
and
which
the
;
when
to
legs,
Clean
it
but
and
and
Make
flavored
cold,
pour
a
draw
sewed.
but
not
floured
a
hour
dish,
was
sugar,
in
one
a
the
not
"
thoroughly,
lay
up,
on
turkey
cool,
it aside
the
boil
lay
out,
feet, without
wine
with
it
it
sew
water,
take
;
turkey.
oysters
cold
with
set
fat
off
cut
with
over
the
jelly.
celery.
Soup*
Soak
add
to
a
let
half
them
before
taste.
them
split peas
gallon
a
has
a
of
quart
mutton
and
of
in
calf's
and
Serve
or
it
thread
and
turkey,
of
hot.
with
slowly
very
jelly
enough
When
small,
a
inside
place
the
or
three
old,
quarters
caper,
water
breastbone,
of
"
fill the
out
and
tough
A
roasting.
Tiurlcey.
thigh part,
half,
in
little
a
Saltimore
cloth,
for
as
three
oyster,
four
boiling
tureen
and
beef
add
with
wine,
Take
with
if
;
in
boil
bread.
and
water,
your
stuffed
hour
will
of
pound
of
daret
21
Sauce.
a
slice
and
an
served
be
may
"o.
Oliioken.
cleaned
be
EGGS,
SOUPS,
or
should
They
a
FOWL,
boiled
been
boil
pound
serving,
of
slowly
of
and
salt
season
sight.
ov^
in
water,
the
for
which
In
piece
a
day previous,
four
pork.
with
hours,
Strain
salt
the
with
and
the
through
and
pepper
morning
of
beef
strained,
addition
a
to
sieve
your
FOWL,
FISH,
22
Toast
in
dish
oysters
.the
on
them
liquor
of
just
before
and
pepper,
boil
them
let
;
butter
and
bread,
put
;
and
salt
add
heat,
of
slices
shallow
a
the
few
a
"c.
IBoa"t.
Fetncy
O^'sters,
EGGS,
SOUPS,
the
them
oysters
it
and
once,
up
lay
;
boils
pour
over
fill the
bird
to
add
the
bread.
K'Oast
Pigeons.
When
a
cleaned
of
stuffing
salt
and
and
bread
crumbs,
and
nutmeg,
prefer
melted
and
butter,
In
the
They
with
little
a
bird
well
be
(som"
basted
with
ing.
cook-
careful
minutes
and
best,
are
butter,
each
to
must
thirty
they
of
spoonful
oysters
require
autumn
roasting,
a
three
apple).
chopped
for
ready
should
full
be
grown.
Prepare
your
Chop
stuffing:
sized
good
bread
for
fine,
and
onions,
crumbs,
little
duck
salt
and
pepper,
together,
and
stuff
An
is
gravy
fat,
is
hour
stir
of
spoonful
for
ten
in
of nice
stale
walnut,
a
drained.
Mix
a
well
ordinary
an
the
drippings
spoonfiil
mustard,
of
wine
a
duck.
sized
;
skim
browned
glass
The
off
flour,
of claret.
the
a
tea
mer
Sim-
Sails.
oue
pound
beef
suet,
loaf
of
of
two
sage,
minutes.
IFox-cemea^t
Take
for
large
mixed
three
"water,
of
size
onions
the
straining
a
cold
following
duck.
the
by
the
the
use
spoonful
butter
and
enough
made
then
of
and
into
throw
large
one
piece
a
roasting,
of
bread,
of
tender
chopped
soaked
beef,
and
half
finely,
the
crumbs
lean
very
in
cold
water
for
a
a
pound
of
few
mo-
a
FISH,
and
ments,
of
squeezed
half
lemon,
a
and
summer
of
glass
half
Place
round
the
dish
in
the
Balced
Oream
Clean
the
Place
the
cover
the
beaten.
with
a
other
fry
brown.
is served.
stew
and
with
pan,
just
fifteen
and
salt,
close
them.
enough
cream
to
minutes.
Soup.
Put
on
all
dozen
fat
the
If
flour.
of
spoonful
Fish
and
boil
;
lamb,
or
then
seasoning,
pepper
tomatoes
of
beef, mutton,
before
little
a
of
piece
a
onions,
table
well
The
and
walnut,
the
well
hour.
an
a
pepper
bake
and
fins,
of
which
in
put
iii the
fish
size
Mix
stew-pan,
a
salt
Trout.
trout,
Tomato
off
balls,
of
same
eggs,
in
half
stew
;
the
juice
and
cayenne.
three
half
rind
grated
little
28
"c.
ginger,
of
one
ketchup
into
make
put
;
of
a
yolks
the
halves
in
wine
with
add
and
the
spoonful
tea
a
EGGS,
dry,
very
savory,
together,
Divide
SOUPS,
FOWL,
salt,
three
the
add
tomatoes
and
add
then
are
skim
;
sliced
two
cloves,
two
hours,
boil
to
about
little
a
ening
thickadd
sour,
very
a
a
sugar.
Oho^vrder.
Take
fresh
a
haddock,
of
three
in
of
three
four
or
clean
pounds,
.
and
it well,
in
pork,
place
sliced
used
hour.
the
little
and
onions
and
pepper
a
Cover
Pound
three
Remove
potatoes,
up.
add
layer
with
six
pork
fish
water,
biscuits
or
or
six
then
and
and
from
layer
a
of
layer
crackers
fish
of
fire,
;
pared
as
for
salt
and
and
sprinkle
till the
it boil
fine
thin,
the
potatoes,
let
of
slices
sliced
kettle
a
Place
square.
onions
the
salt,
of
inches
five
dinner-pot
then
brown.
on
a
pieces
your
fry brown,
those
over
of
bottom
the
fry
cut
and
fish
half
meal,
is
an
and
24
PISH,
pour
into
milk
; let
the
FOWL,
pot
and
well,
"o.
EGGS,
add
lastly,
and,
;
it scald
SOUPS,
quart
a
of
pint
or
serve.
Omelet.
Break
cold
six
little
a
until
place
powdered
the
and
nutmeg,
of
of
cream
in
pour
in
your
dish, glaze
a
few
the
and
and
little
in "a
dish
place
;
beef,
mutton,
of
them
some
thick
with
about
forty
thin
mashed
till
Put
a
when
;
hot
it
turn
the
on
for
oven
hot.
done
in
in
of
glass
the
style
and
of paste
either
meat,
thickly
bake
hot
them,
;
over
pour
then
ketchup,
and
potatoes,
; mash
underdone
them
lay
;
of
with
them
cover
them
lay
;
slices
wine
a
gravy,
Baked
salt
veal
or
in
put
table
potatoes,
simmer
on
fire
gently,
sugar,
table
stiff.
slow
a
lemon,
four
add
;
little
a
small
a
whites
whites
the
yolks
a
Pie.
and
cream
six
the
to
the
together
upon
in
send
them
let
of half
pounded
pounds
two
water,
a
mix
'M.Got.
Pare
juice
the
up
pan,
with
SAltimoire
add
beat
your
omelet,
minutes,
to
in
them
put
;
Add
all
beat
;
butter
and
peel
whites
the
out
required.
sugar,
spoonfuls
piece
leaving
egg"^
cover
for
moderately
minutes.
Oo"lfisli.
Clean
of
Stuff
the
fish
bread
the
bake
a
inside
bits
crumbs,
fish
nice
well,
and
put
on
out
of
it ;
pork,
sage,
and
two
slices
of
or
one
To
brown.
salt
be
make
fiour
;
with
eaten
ing
stuff-
a
one
egg.
pork,
or
egg
and
caper
sauce.
Boile"l
Boil
of water
Kaxn.
in
a
;
large pot, giving
let it be
an
hour
it
plenty
coming
to
of
a
room
boil.
and
A
enough
ham
of
FISH,
26
is
perfectly
toast
the
place
water,
set
Break
of
water
scum
lay
rice,
and
of
deep
dish,
hour
an
and
in
stir
carefully
each
buttered
on
When
slowly.
rice
the
of
about
parsley,
pound
hour
an
the
three
in
meat
little
a
and
the
for
put
Mix
it.
mace,
a
Simmer
done
around
chopped
some
for
two
remove
quarter
rice.
the
of
fire, and
a
into
put
blades
cooked
has
in
throw
and
few
a
quick
a
over
veal
the
when
it well
butter,
it
and
clean,
peeled,
"Wash
it rises.
as
quarters
a
onion
an
it
wash
bone,
salt ; set
little
a
skim
slicer, and
a
of
white
the
ham.
shank
the
quarts
of
"c.
until
fire,
with
; remove
EGGS,
Veal.
SteTvedl
and
the
over
pan
broiled
or
SOUPS,
FOWL,
drawn
the
over
pour
veal.
Trout.
Ste-vredl
Clean
dry
into
put
;
dredge
in
few
blades
a
of
the
out
melts
a
of
mace,
a
fish
on
Serve
bits
of
two
table
little
add
^
hot
and
dish,
in
rest
for
a
a
in
butter,
nutmeg,
tea
a
lay
veal
some
glasses
two
half
and
perfectly
of
spoonfuls
then
slowly
it
wipe
cayenne,
over
pour
and
flour, grate
together,
very
the
ful
spoon-
the
lemon
a
gravy,
take
forty minutes,
of
wine
over
pour
the
to
it
let
fish,
gravy.
of
some
the
tureen.
sauce
O^rsters.
SeoUoped
of
care,
little
all
stew
and
fish,
gravy.
Line
it
slightly ;
the
Lay
it
sliced,
with
stew-pan
mix
;
fish
the
a
as
salt
it brown
thinly
wash
and
a
dish
pudding
oysters,
a
pinch
of butter,
oysters,
and
next
a
of
a
with
bread
salt
and
layer
of
layer
of
crumbs,
pepper,
bread
cracker
and
crumbs,
crumbs,
put
a
in
a
dozen
then
with
layer
small
a
layer
pepper,
FISH,
and
salt,
using
every
other
bread
crumbs.
butter,
the
it
"te^iv^e"i
if
and
large
a
braided
well
of
over
pour
liquor
enough
not
together
and
the
put
;
little
a
to
wet
salt
the
oysters
they
are
required
for
of
juice
the
over
for
a
table
nutmeg
five
minutes.
throw
them
of
same
if you
cream
and
lemon,
a
the
of
cup
on
sauce-pan
a
and
-butter
add
let it simmer
in
juice
of
spoonful
milk,
not,
juice,
hot
is
and
liquor,
on,
so
instead
fine,
pounded
the
and
oysters,
milk.
little
a
oysters,
add
;
it,
the
strain
; if there
use
the
fire
have
cracker
layer,
27
"c.
of
layer
a
;
EGGS,
Oysters.
Strain
flour,
before
as
bake
thoroughly,
the
SOUPS,
Lastly
and
whole,
FOWL,
;
stir into
Squeeze
and
just
into
the
before
boiling
juice.
Oysters
done
spice,
carefully,
and
eggs
into
stir
large
the
juice;
of
little
salt,
the
all
a
little
oysters.
This
a
Remove
size,
pepper,
cut
and
is for
skin
up
;
is
instead
added.
are
two
just
quarts
in
when
a
a
dozen
sauce-pan,
three
of
juice
(T^ery
from
ming
skim-
simmer,
boiled
hard
and
together,
of
pieces quarter
the
and
it
well
spoonful
tea
a
flour
small
minutes,
the
salt
of
in
of
yolks
the
rub
Cut
Mio^e
oysters
let
and
sauce-pan
spoonful
lA
them
and
a
cayenne,
ten
juice
the
the
this
celery;
Oysters.
half
butter,
simmer
^STSf*
before
out
then
one
pound
let
into
juice
into
stalks
celery
taken
with
flavored
Ste^wed.
the
it
the
and
D^arylaxMl
Put
nice
very
cutting
by
of the
are
whole
of
a
allspice,
fresh
before
a
a
lemon
dishing
;
add
of oysters.
nice).
medium
tomatoes,
add
a
sufficiently boiled,
little
butter,
beat
up
five
six
or
and
eggs,
Griu]il"o,
flour
them
of
piece
simmer
salt.
add
the
Strain
juice
boiled
cold
ten
minutes.
two
large
and
a
have
you
Ohicken
Braid
a
in
Next
add
of
the
garnish
with
slices
for
in
leaves,
oysters.
your
Serve
it.
without
and
stir
soup,
add
then
dish
five
sassafras
finely powdered
nice
pepper
together
the
up
and
flour
or
a
them
oysters,
slowly
take
let
little
a
four
boil
minutes,
and
little
stir
in
them
in
rice.
Soup.
Boil
the
meat
and
dredge
pan
put
;
chicken
the
fry
;
nice
a
and
and
brown,
into
with
keep
When
water.
from
bone
every
butter
well
meat
skimming
care,
with
remove
of
lump
large
a
great
covered
them
chicken
the
out
with
chickens
keeping
and
take
tender,
of
pair
a
constantly,
hot
water,
sized
good
lay
hot
all
two
fricassee,
a
a
then
pints
very
for
as
with
and
you
it is
ham,
and
dish,
deep
of
five
no
for
II"isli).
three
let
and
before
simmer
of
or
soup.
spoonfuls
way
the
done.
brown,
quarts
ham,
well
pan
hours.
the
Just
it
let
nice
quart
a
to
a
thickening,
a
into
one
chickens,
into
a
two
for
together
and
of
for
slowly
butter
fry
three
on
pour
sized
put
and
butter,
them
Southem
good
and
well,
pot,
soup
of
pair
a
turn
stir
be
to
fe,voirite
(a
up
and
time
"c.
serve
you
fomato,
them
allowing
minutes,
Cut
the
EGGS,
SOUPS,
before
just
with
sauce-pan,
If
FOWL,
FISH,
28
frying-pan,
a
flour, lay
it
hot
in
and
the
dry.
,
Take
a
pint
spoonfuls
of
flour,
tea
until
well
one
smooth,
mixed,
chicken.
of
the
chicken
powder,
curry
of
spoonful
then
mix
simmer
Serve
water,
it with
five
with
of
two
salt
and
the
minutes,
rice.
and
in
stir
and
butter,
a
broth
then
little
in
add
the
of
one
cayenne
the
large
two
;
pot
stir
; when
browned
KETCHUP,
PICKLES,
PART
THIRD.
PICKLES,
Eight
and
Piekle^l
cucumbers,
and
wash
out
them
of
quarter
a
when
;
C^ou
a
of
peck
quarts
nice).
vinegar,
and
In
the
in, while
and
turn
fit for
be
into
cold,
of
spoonful
table
it well
the
morning
carefully
put
a
in
salt, put
them
put
will
they
of
night.
skim
hard,
over
the
use.
onions,
of
mustard
peppers,
sliced
a
bit
above
of
alum,
a
as
of
one
over
layers again,
and
;
quantity.
two
ounces
Boil
of
for
a
two
firkin, put
next
some
of
on
gallon
cloves
and
slaw,
onions,
so
half
peppers,
large
sprinkle
lastly cabbage
the
then
tomatoes,
the
cut
Have
seed.
seed, repeat
up
cabbages
two
of green
quarts
two
tomatoes,
of
of
layer
with
of
cloves
week
a
boiling vinegar.
over
and
Boil
ounce.
one
quart
a
sugar,
Ohou.
peck
used
of
pound
In
stay
gallon
it boils
cucumbers.
add
brine,
the
a
powdered
(very
let them
of
of
each
of
quart
a
water
Boil
jar.
stone
A
allspice,
add
of
gallon
a
alum
and
then
four
tomatoes,
Ouenml^eirsi
To
a
peeled
cloves,
hour,
"c.
f^oklei^'.
pounds
cinnamon,
one
KETCHUP,
rromato
STveet
29
"o.
and
till
in
of
one
the
tard
mus-
have
you
of
two
a
vinegar,
of
all-
KETCHUP,
PICKLES,
30
tied
spice
skim
in
well
it
twenty-four
for
away
four
onions
of
;
into
into
turn
;
vinegar
Let
whole
the
minutes
the
firkin.
the
pour
it
stand
large
tle,
ket-
firkin,
and
a
the
;
use.
tea
a
ofi* the
enough
to
cinnamon,
Pickled
of
cup
them,
cover
table
a
Boil
each.
salt
and
water,
horseradish,
grated
six
tomatoes,
green
strew
turn
vinegar
a
green
them.
over
put
them
tea
cup
in
of
of
spoonful
and
peppers,
a
In
kettle
the
with
of
one
sugar,
allspice,
cloves,
soil.
until
C"JbJysLS^'
Cut
two
water,
add
it into
slices
it.
cover
vinegar
few
a
of
eight
about
hours
three
or
put
layer,
in
cabbage
a
water
;
cloves,
onions.
little
a
Pour
two
a
pound
the
or
oysters
of
one
mace,
simmer
all
through
a
of
gallon
add
ground
together
sieve,
fresh
and
a
it in
from
thoroughly
little salt
a
allspice
and
twenty-four
days
cold
the
each
on
and
pepper,
sufficient
hours
scald
it is fit for
a
to
the
use.
(Philadlelpliia).
them
mash
it
soak
;
boiling vinegar
three
or
ICetcliii.p
Take
strain
standing
In
again.
pieces
jar, sprinkling
the
After
Oyster
of
five
future
peck
a
morning
and
into
then
with
boiled
Oho-w^dleir.
Slice
few
and
bag,
turn
it boil
Tomato
and
and
hours,
let
and
stand
little
a
"c.
drain
oysters,
with
well
of
quart
a
wine,
allspice, quarter
for
ten
when
or
cold
fifteen
bottle
off* the
To
pestle.
half
one
of
a
and
a
ounce
pound
then
minutes,
liquor,
of
quctrt
of
salt,
strain
seal,
PiooUiUy.
Of
cut
cucumbers,
beans,
and
cabbage,
each
four
quarts,
PICKLES,
of
cut
four
nasturtions
flavored
onions
and
peppers
KETCHUP,
Pour
each,
and
celery
boiling vinegar,
on
mustard
mustard,
with
strongly
31
quarts
two
each.
quarts
"c,
seed, and
ground
cloves.
I^iclde
fbr
A
of
ounce
in
throw
they
fire, but
boil
the
whole
;
in
in
when
seed,
You
jar.
a
choose.
you
the
the
of
it
jar
them
an
of
to
come
the
pour
a
add
liquor
on
on
the
to
the
handful
small
and
mace,
boil,
a
sauce-pan,
and
vinegar,
ounce
a
simmer
oysters,
of
pint
a
let
;
in
them
and
two
when
the
them.
I*eppers.
pick
not
for
them
them
water
for
day.
vinegar
;
just
if
the
dry,
wish
them
not
and
to
put
milder,
red
turn
;
and
salt
strong
soak
and
them
vinegar,
in
days
brine
the
you
they begin
as
twelve
or
Wipe
or
scald
and
ten
from
; take
a
till
them
water
Ooia
them
out
Let
cold
are
soak
A
take
sauce-pan
I*iol"le"i
seeds
mustard
put
put
oysters,
cloves, quarter
oysters
cold
cold
salt,
quarter
mace,
of
ounce
when
salt
peppercorns.
Do
an
vegetables
of
"esh,
are
not
in
liquor
then
and
and
quarts
two
if
dozen
fruits
in
and
pepper,
of
ounce
an
of
pound
quarters
Oysters.
Take
of
ginger,
vinegar,
IHoldedl
and
of
cayenne
simmered
three
vinegar,
pound
quarter
may
of
gallon
Use.
dally
them
in
clear
them
away
in
the
remove
boil.
@laT"r.
white,
in
cold
to
a
hard
water,
pint
of
eggy
and
time
before
then
shave
vinegar,
then
of
head
turn
using.
cabbage,
it very
stir into
over
the
it the
cut
in halves
Boil
fine.
well-beaten
cabbage,
but
not
and
from
a
yolk
tiU
a
laid
half
of
an
short
3i
PICKLES,
Boston
Ooldl
Shave
the
dressing
of
bit
it
cabbage
half
Oliiekexi.
remains
the
of
only, although
takes
with
prepared
of
peck
black
and
a
half
flannel
and
mix
and
and
salt
slaw,
with
vinegar
but
this
may
be
It
taste.
celery.
the
add
half
each,
of
spoonful
Stew
the
cloves,
large
a
ful
spoonand
cayenne,
and
tomatoes
a
strain
This
vinegar.
and
spice
of
spoonful
great
tea
a
vinegar.
for
sugar
cloth,
glass
or
boiling
place
boil
peaches,
it
and
earthen
as
cover
few
will
or
days
; after
carefully
and
and
each.
pour
and
them,
ten
in
let
; then
which,
place
pour
return
away
pounds
it
down
the
remove
cloves
vessel,
Cover
hot.
before
a
skim
and
moments,
peaches,
stick
week
a
few
a
four
and
vinegar
gallon good
one
ripe clingstone
cool
of
nutmeg
half
of
together
brown
them
it
9.3
I^eaclies.
Boil
a
into
bottles.
nclded.
in
a
it
over
for
as
celery
one
and
then
three
Take
the
tomatoes,
pepper,
and
them,
of
of
instead
allspice, cinnamon,
make
flour,
BLetoliTip.
One
pint
little
a
dressing
a
much
lettuce
'X^om.ato
of
turn
turkey,
or
celery,
like
some
too
away
chicken
of
equal proportion
an
a
stir
then
thoroughly,
and
oil,
sweet
of*mustard
spoonfuls
vinegar,
following
Oeleiry.
Chop
it
of
pint
a
little
a
eggs,
together
the
use
table.
the
to
two
tea
mixed
pepper,
gradually
goes
of
yolks
and
above,
as
of salt, two
pinch
good
"c.
Sla^vr.
The
:
KETCHTTP,
with
Put
the
it
upon
in
stand
off
the
boiling
for
future
a
them
liquor
them
well.
a
liquor,
to
the
use.
BISCUITS,
BREAD,
34
PART
half
eggs,
mix
to
of
one
quart
a
butter,
Dissolve
in
tea
a
half
of
with
rounds.
Bake
Many
milk
use
properly
Make
add
;
of
it in the
table
tea
spoons
soda,
and
little
a
three
milk
warm
evening
quick
a
oven,
Everything
of
instead
will
and
for
enough
to
but
if
render
the
a
of
quarter
on
of
roll
with
made
it
out,
tin
into
hour
an
and
oven.
baked
fit for
them
salt
flour
quick
a
and
tartar.
half
wet
water;
depends
water,
of
a
not
cut
"
of lard
cream
and
one
cold
more
spoonful
of
if this
possible,
as
is nice
water
butter
sufficiency
a
one
and
water,
in
rub
of
them.
bake
Jittle
a
well.
two
spoon
little
as
rub
and
yeast,
flour,
sufficiently add
handling
"c.
breakfast.
of
pint
should
flour,
ingredients
these
Into
of
pint
a
morning's
next
of
pints
three
CORN
FRITTERS,
CAKES,
Into
"c.
CAKES,
FOURTH.
BISCUITS,
BREAD,
CORN
FJIITTERS,
any
epicure.
To
be
is used
dissolved
milk.
Biscuits.
Millie
Soiur
made
in
as
the
in
the
the
place
milk.
above,
of
cream
Tea
with
of
spoon
the
esioeption sour
tartar,
of
soda
the
and
to
a
pint
milk
soda
of
is
sour
2MDrs(.
half
butter,
Mr".
of
Graham
one
egg^
and
one
bit
tea
spoons
half
a
of
small
heaped,
molasses,
tea
four
steamed
Breads
meal
Indian
meal
of
salt,
milk,
BroTVTi
of
cups
cup
of
one
sugar,
Reed's
Two
a
flour,
cup
35
Ac.
powder.
yeast
or
of
cups
CAKES,
CORN
Oalces.
Tea
TCing^s
Three
of
FRITTEES,
BISCUITS,
BREAD,
full,
even
and
pint
a
and
spoon
half
a
of flour
cups
half
a
Brown
hours.
three
of
of
milk,
sour
soda,
in
lightly
of
one
the
oven
afterwards.
lIMQrs.
Rusked
made
bread,
into
pieces,
Drain
off
To
the
four
table
soda
in
water
and
of
of
cup
and
bread,
soaked
of
a
little
the
thus
flour,
soft.
very
add
two
tea
one
eggs,
t)f
spoon
be
stirred
into
until
thin
enough
must
in
cut
fine.
salt,
added,
be
till
bread
little
a
milk
should
water
be
can
sour,
prepared,
which
more
and
bread
cold
mash
milk,
old
The
in
bread
spoonfuls
a
is
fritters.
and
pints
three
which
that
or
nice
very
small
Oalces.
Economy
I^al"eiis'
the
to
fry.
Mix
milk,
of
salt,
set
it in
bake
a
a
squeeze
half
a
light
cup
of
spoonfuls
place
warm
with
flour
table
two
and
let
pint
a
yeast,
of
and
two
lukewarm
it
rise.
a
half
of
tea
eggs,
melted
Butter
warm
lukespoon
,
butter,
cups,
"
and
brown.
K"olls.
Potato
Boil
of
quart
a
four
them
sized
good
in
a
towel,
potatoes,
to
make
with
them
their
dry
skins
and
on
mealy,
;
BREAD,
86
then
remove
with
a
of
rise,
to
in
; beat
and
let
^gg"f
Potato
of
rise
stir
make
and
it
add
;
the
yolks
then
potatoes,
stiflf
cakes
into
the
of
large spoonful
a
a
bake
and
again,
salt
into
make
to
"o.
perfectly smooth,
little
milk,
enough
risen
when
them
a
and
CAKES,
dough
a
light
pan
; boil
of
size
the
it
set
;
an
brown.
Si*eadL.
Sift
four
skin,
cullender
;
stir
water,
well
; a
of
in
and
whites,
into
the
it is
a
both
and
break
and
Bfjrs.
two
make
a
cover
it and
hole
bake
a
light
in
the
let
water
into
in
K"ye
Six
Oakes
heaping
and
and
beat
separating
yolks
froth
them
until
water,
warm
cakes
time.
the
; mix
Have
; beat
the
griddle
in small
batter
it
round
brown.
of
flour, put
middle,
it stand
with
half
early
buckwheat
on
pour
an
at
Breacl.
quarts
milk-warm
it, and
milk-
it rise, till breakfast
;
light
a
add
of
consistency
!Rid^ele^'(s
Take
the
milk
salt,
bread
eggs,
to
gradually
nicely greased
cakes,
the
three
whipped
be
and
the
let
of
spoon
from
dough
;
to
dough,
and
well,
of
morning
batter
table
a
of
quantities
equal
add
carefully through
very
.
quart
the
with
of
pound
one
yeast.
s
one
a
them
knife,
a
into
flour
mash
this
with
Oirunnpet
hour
and
mix
cup
Take
of
pounds
potatoes,
hot
half
a
CORN
mash
and
butter
flour
tl^em
and
beaten,
and
pint
one
yeast
of
well
eggs,
FRITTERS,
skin,
the
spoonful
three
add
BISCUITS,
an
and
till
two
hour
put
before
in
morning,
tea
the
half
be
of
ready
to
dry
of yeast
pint
take
then
spoonfuls
it will
a
fire
a
pint
salt, and
for
baking.
six
of
of
stir
(nioe).
table
spoonfuls
of
rye
and
Indian
;
;
of
three
meal,
well,
then
salt, and
made
of
sour
with
for
butter
or
Bro-vm
to
instead
of
well
nice
to
stir
the
are
ter
batnice
very
and
tartar
the
as
of
water,
creain
thick
as
mix
spoon
thin
not
They
about
tea
of
pint
more.
griddle
a
molasses,
does
37
tartar,
cream
scant
a
"c.
batter
for
them
prevent
from
brown.
breakfast
or
and
supper,
be
may
eaten
syrup.
Bread.
One
of
quart
together
table
When
a
of
spoon
thoroughly
of
it,
stiff
with
add
little
a
Bake
people
cold
It
more.
water.
not
should
from
moderately
of
if it does
it, and
raisins, which
add
of
thirds
of
pint
a
well
spoonful
two
tartar,
in
mixed
rye
table
one
of
mixture
bread.
as
Some
hours.
molasses,
cream
the
wet
of
quart
one
dissolved
soda,
wet
as
of
cup
spoonful
dissolved
nearly
and
Indian
half
;
salt, table
five
be
the
fry
nice
Very
a
should
and
adhering,
little
a
Grease
pancakes.
of
of water
buttermilk
or
They
water.
add
CAKES,
spoons
in
soda
quantity
sufficiently,
tea
spoonfuls
of
spoon
if this
and
well,
two
table
two
tea
a
with
flour
add
CORN
FRITTERS,
BISCUITS,
BREAD,
be
four
makes
to
it very
nice.
Drop
One
milk,
a
Biscuits.
pint
table
milk,
sour
flour
of
spoon
of butter,
spoonful
little salt, and
tea
enough
soda
table
to
dissolved
spoon
make
of
in
white
it stiff
the
sugar,
enough
to
drop.
R.ye
One
Oalces.
l"roi"
pint
salt,
three
thin
enough
of
eggs,
to
milk,
sour
and
run.
rye
tea
spoon
meal
to
Drop
with
of
make
a
spoon
soda,
a
tea
batter,
on
a
spoon
not
tin
of
quite
sheet,
in
bake
and
quick
a
take
will
but
rings,
muffin
They
are
longer
to
oven.
CAKES,
CORN
FRITTERS,
BISCUITS,
BREAD,
88
"c.
cook
in
baked
nice
very
than
griddle
a
cake.
Boil
a
tea
a
of
spoon
One
pint
of
spoon
done
Always
little
fry
with
nutmeg
One
ik-unt
egg,
scant
flour,
tea
little
white
fried.
all
grate
The
a
over
is
charm
molasses,
milk
if the
Indian
quart
one
tea
is
spoon
sour),
tea
Biseuits.
milk,
spoon
of
salt,
Indian
sugar,
and
one
are
one.
of
cup
spoons
rich
pint
of
Butter
when
;
a
on
milk,
sour
one
meal
one
moderately
of
to
milk,
spoon
pound
quick
table
two
make
of
spoon
a
batter
of
oven.
of
two
soda
Indian
dissolved
soda
spoonfuls
of
molasses,
fry.
to
Indian
sour
tea
tea
one
Houghton's
One
cup
of
or
of
eggs,
"Mirm.
plate
tea
salt.
pint
it, tea
two
buttermilk
Ohloe's
One
in
of
(two
of
spoon
a
hot.
quart
one
soda
soda,
batter.
people
each
on
sugar
of
they
Some
and
Oake.
quart
meal,
till
way
butter.
the
while
them
eat
this
in
with
them
sprinkle
dish,
the
on
continue
"Jolmii;^
of
it
turn
a
while
cakes.
thin
of
;
eggs
spoon
a
size
the
them
fry
and
make
to
milk
three
tea
eggs,
enough
flour
add
griddle
other
as
three
milk,
of
salt,
and
sugar,
Fry
of
cups
cold
when
flour,
salt.
griddle,
your
to
little
four
in
rice, soft,
of
cup
add
warm
is
Oalces.
Grriddle
B.ice
Oa.ke.
thirds
of
dissolved
meal.
a
in
To
of
cup
be
the
butter,
milk,
baked
one
in
a
BREAD,
IdraldLeu
One
of
Indian
Oake.
molasses,
dissolved
of
cups
FRITTERS,
of
cup
soda
BISCUITS,
Oldl
flour,
in
tea
with
boiling
When
done
Indian
tea
Baked
melted
in
dip
To
tea
three
meal,
nice).
(very
of
scalded
salt,
half
about
spoon
baked.
be
spoon
middle,
the
of
39
"c.
milk,
cups
Oalce
meal,
water.
CAKES,
sour
three
salt.
split through
and
table,
of
Jolmny
of
quart
of
cup
milk,
the
spoon
Tillies
A
one
CORN
inch
an
in
cut
well
thick.
for
pieces
butter.
Varieties*
Two
with
finger,
and
them
well,
make
Use
of
bowl
one
a
batter
pork
to
wafer
a
the
it
ened
thick-
egg
in
cut
;
wind
long,
do
you
salt,
strips
round
your
doughnuts.
Waffles.
boiled
cold
small
egg,
a
stiff
enough
grease
rice,
of
piece
milk,
cold
and
butter,
flour
bake.
to
waffle
your
it with
thin
iron,
not
butter.
Bread.
Tliir"l
One
and
of
a
Wet
half
molasses,
it with
stiff,but
to
so
two
pints
two
spoonful
heaping
half
as
inches
as
of
spoon
thin
out
four
and
fry
pint
beaten
one
roll
tea
Ooxirtiieir's
A
cup
light,
to
wide
Mj*s-
to
flour
inch
one
beat
eggs
equal
it will
that
each
Indian,
rye,
heaping
spoonfuls
of
one
soda,
quantities
stir
table
milk
and
Bake
easily.
and
flour
cream
of
tartar,
spoonful
of
water,
not
from
one
flour,
two
one
;
salt.
too
and
hours.
Oalce.
Hoe
One
pint
of
Indian
meal,
tea
cup
of
table
a
BISCUITS,
BREAD,
^
spoonfuls
of
saleratus,
tea
molasses,
fire, half
good
a
one
tea
^gg^
make
to
be
eaten
with
of
spoonfuls
is sweet,
with
"MLirs.
add
flour
a
of
R.ioe
cold
tea
ries.
ber-
rice
of
spoon
cooked
nice
a
good
a
sprinkle
To
be
OaJkes.
two
with
little
milk
the
tartar.
eggs,
pint
a
batter.
a
spoon
brown.
work
soda
table^
tea
if
or,
of
cream
three
salt,
O-rlcldle
boiled
for
of
milk,
sour
till
baked
and
flour,
spoon
of
spoons
enough
are
enough
fill with
and
of
cup
tea
pint
a
tea
of
salt,
they
as
two
cup
of
spoon
and
in
berries,
a
sugar,
of salt, flour
it well
one
eggs,
Kniijirlit's
Into
white
butter.
two
sugar,
use
of
cup
spoon
Beat
meal,
dissolved
soda
tea
a
Oalce.
Indian
cups
half
soda,
dough.
Ooim
Two
filled
of
sipoon
stiff
Beinry
spoon
hour.
an
milk,
sour
a
it
To
of
of
cups
tea
Oalce.
Tea
Huckletoerr^'
Two
milk,
cold
"o.
salt.
spoon
with
Bake
of
quart
a
CAKElS,
CORN
FRITTERS,
Fry
white
a
of
them,
sugar
tea
milk,
and
over
them.
Ooim
]M[ufflii.fii.
Two
piece
of
cups
of
size
butter
of tartar,
of
cream
of
milk.
Baked
Sti]n*e"l
To
Indian
four
spoonfuls
meal,
of
one
in
an
tea
muffin
two
egg^
of
cups
melted,
spoonful
of
flour,
two
soda,
tea
and
two
eggs,
spoonfuls
one
pint
three
tea
rings.
Birea^l.
table
of
spoonfuls
salt,
a
bit
of
of
lard
Indian
the
meal,
size
of
add
an
egg,
pour
4Si
BREAD,
with
a
little
a
thick
salt
batter
Riee
a
set
;
three
half
of
flour,
with
of
it .to rise
and
pints
the
"o.
CAEJBS,
of
consistency
bake
salt
in
baking
taste,
if
they
are
made
at
tea
rather
rings.
of
tumblers
three
large spoonMs
two
well-beaten
two
tea
in
a
Warm
fiour
well,
To
good
like
pan
well-beaten
bake
;
the
rice,
the
will
rice
of
good
for
be
fit
when
wcuffle
milk,
mix
;
cups
tartar
finely,
of
spoonfuls
of
wheat
a
stirred
in,
little
salt,
soda
well
dissolved
and
together,
add
hot
a
to
a
make
of
of
gOl
yeast
one
table
light, and
;
knead
pan.
hominy
cup
beat
egg
one
in
pieces
small
in
cut
bake
of
irons.
up
bread,
and
milk
of
cut
cool
other
cold
tea
two
cake.
when
cups
^gs,
in
boiled
spoonful
they
cream
milk
new
night,
tea
butter,
of
tea
two
of
like
over
flour,
butter
pound
pint
of butter
two
of
of
cups
enough
rise
rice
eggs,
one
spoonfiil
of
in
while
in
table
noon
mix
and
BreacL
spoonfuls
tea
two
bake
at
pint
one
you
pint
a
one
]"elicioufli
Two
as
stirred*
butter
and
into
time.
Baltiuoire
flour,
of
the
add
then
milk,
them
degrees,
by
to
;
;
of
stir
light,
very
spoonM
table
a
yeast
eggs
flour, adding
two
is hot
axkd
be
it
let
;
CORN
"WaJflEtetei.
Beat
in
FBITTEB8,
BISCUITS,
add
flour,
a
stiff
a
a
spoonful
of
little salt, three
batter,
mix
well,
Olajrke's
BUss
One
over
rise
flour
night
to
rise, stir
in
the
into
of
an
enough
to
tea
a
half
stand
dough,
in
put
roU
out
tea
a
of
spoon
butter
of
pint
of
will
water
jeast,
it
let
pans,
into
of
cream
of
butter
bit
soda,
soda
flour, dissolve
the
little
thin,
spoon
salt.
meal
com
answer),
and
stir
little
a
milk
with
half
in
of
pint
let
salt;
milk
(half
it
flour,
and
rise,
griddle.
on
T"a^v"Tk'''EeL"t
Turn
tea
morning,
flour
the
quart
one
half
meal,
thin
a
of
cup
f^iritteirs.
Scald
fry
of
rub
egg,
Tuciltwri
half
of
pint
one
quarter
water
and
one
'VFafbrfs.
tartar,
in
molasses,
bake.
and
pan
of
make
to
the
43
"c.
CAKES,
Bi*eacl.
cop
Graham
Rub
size
one
in
I"eliGate
of
water,
mix
in
CORN
Grraliaiii
of
quart
yeast,
Fritters.
stir
in
of
spoon
of
quart
a
three
Indian
cups
molasses,
on
of
of
pint
a
spoonfuls
large
Plains
Two
milk
boiling
Indian
flour, three
eggs,
salt.
Jamaica.
TncJian
meal,
spoonful
tea
milk.
Oake.
two
of
of
cups
soda
in
a
flour,
one
of
cup
large pint
of
sour
'
IMEilk
One
tea
FRITTERS,
BISCtriTS,
BBEAD,
Bread.
pint
soda,
spoon
batter;
dougl^
of
let
and
it
bake
boiling water,
the
same
rise, and
of
add
immediately.
one
pint
salt, flour
sufficient
of
new
enough
flour
milk,
to
to
one
form
a
form
a
BREAD,
44
\
BISCUITS,
One
(
sugar,
j
on
three
milk,
of
pint
one
a
of
pint
Ac.
flour,
and
a
table
one
eggs,
little
salt.
flour,
one
of
"fpoon
To
be
fried
griddle.
Tea.
Oake.
Three
of
of
cups
milk,
three
stiff
so
it
JMLrm.
stir
not
an
milk,
cups
egg,
tea
half
spoon
of
easily,
add
meal,-
cup
soda.
of
a
little
of
butter,
K
soda.
one
it
milk.
Oake.
Xndian
com
of
spoonful
tea
one
eggs,
will
four
sugar,
lF*a1"eiiei'
Three
of
CAKES,
Oakes.
Battex*
.'
CORN
FRITTERS,
two
molasses,
cups
pint
butter
flour,
and
a
half
size
of
sour
is
PUDDINGS.
45
FIFTH.
PART
PUDDINGS.
I"iireotions.
Greneira,!
If
intend
you
before
boiling
the
you
people
Many
before
it
flour
put
in
of
the
water
pudding.
twilled
it out
pouring
in
the
swell
to
in
for
expressly
cloth, kept
thickest
the
pudding
the
have
always
it, wash
before
the
pudding,
pudding
a
use
using
well,
for
room
a
made
purpose,
always,
hoU
to
cotton,
and
water,
and
clean
allowing
pudding,
according
size
the
to
designed.
prefer
I much
in
the
This
should
The
should
cover
tightly
All
the
over
those
than
flour
tied
should
puddings,
which
the
pudding
TiTaiilcee
One
is turned
pudding
and
--berries
without
always
always
the
adhering
on,
cooked.
thoroughly
to
thick
a
the
boiler.
cloth
tied
cover.
;
"
fruit
from
it
be
in
puddings
before
buttered
prevent
be
may
is hollowed
which
boiler,
pudding
pudding
the
well
be
wiU
which
in,
that
centre,
tin
the
be
is turned
added
be
sure
it
and
and
used
are
the
be
must
last
butter
require
thing.
the
dish
more
remembered
In
baking
well
before
ia.
I*nddlwg"
quart
of
milk
boiled,
one
pint
Indian
meal,
two
PUDDINGS.
46
of
cups
molasses,
it with
bake
and
pieces,
dozen
a
To
grated
a
when
add
cool,
granulated
should
sugar,
be
of
with
a
nice
a
coffee
of
fuls
spoon-
Xine
salt.
the
in
turn
paste,
(which
table
two
;
of
cup
butter
spoonful
tea
milk
boiling
a
of
hot),
while
half
and
beaten,
spoonful
milk
of
quart
a
well
table
the
water,
dishes
I*iidlclingf.
pour
eggs
a
into
put
rose
your
six
small
hours.
OocoAnut
cocoanut,
in
cut
three
fire
steady
a
Fx-eeniLAii's
"M-trs.
apples
sweet
pudding
bake.
and
Ooim
Grreen
Three
milk,
tea
meg,
a
of
cup
two
com,
green
melted
of
quarts
^
butter,
nut-
one
salt.
and
hour,
six
thoroughly
batter
;
grated
quarters
or
nice
with
eat
sauce.
a
peel
and
half
of
apple.
juice
the
four
sugar,
of
a
the
eggs,
Bake
lemon.
thin
a
three
Pudldii"fir.
of
spoonfuls
table
sifted
white
to
hour.
an
Fall's
six
of
pound
half
milk
with
when
and
potatoes,
mash
and
peel
done,
sized
good
seven
add
cream,
ailer
sweet
PadLcUng^.
Boil
paste,
half
of
one
Potato
Six
grated
eggs,
spoon
it
Bake
Mi*s.
of
cups
eight
Pudldliiig'.
of
wine,
To
and
narrow
it is in
the
be
six
of
dish.
egg
baked
strips
six
butter,
in
of
after
of
beaten
shallow
paste
sugar,
lined
the
of
six
up,
dishes
across
six
of
with
pudding
PUDDINGS.
Puddingi^.
Oi*anl"eirry
One
a
of milk,
pint
thick
It
Boiledl
chopped
add
when
;
and
as
hours,
and
eat
with
make
thick
a
IMCirs.
a
often,
when
a
table
the
gill
Bake
of
in
of
little
a
Boil
three
over
three
it
to
eight
or
half
half
a
a
slow
of
and
fire,
an
take
of
and
hour,
five
;
stir
and
butter
;
sugar
of
grated
nutmeg
it
stirring
of white
whites
of
stick
a
pound
cup
it
put
thickened,
a
and
eggs
well,
thickens,
coflee
one
quarters
milk
it has
in
nine
of
six
it
wash
new
till
stir
wine,
put
of
When
add
enough
add
salt,
and
gently
bum.
then
flour
lard.
sago
and
nice).
PudLding^.
quart
it
yolks
together,
thick.
to
melted,
cool,
beaten,
well
fry
a
cinnamon,
it is
beaten,
and
eggs,
spoon
of
boil
it is apt
as
well
suet
like.
you
Sa^o
with
and
the
until
tea
pound
a
of
well
milk
boiling
i-very
eight
and
fine,
sauce-pan
cinnamon,
out
milk,
batter,
half
as
of
cup
Pancakes
Hoopex*'s
Take
boil
sauce.
of
apples chopped
a
eggs
raisins
many
pints
"ve
add
"Ja,cksoii.'s
Three
and
sauce.
pint
a
pour
immediately
cool,
mace,
!Mirs.
crackers,
and
them,
over
nice
make
to
cranberries,
with
eaten
enough
Piulcliiigr.
soft
four
flour
of
pint
one
be
must
and
eggs,
Oiraekeir
Split
into
three
add
then
batter,
hours.
two
47
well
mix
all
it
till
send
to
is
the
hot.
IL^o^^prell
Pare
pudding
PiidLcUn^.
and
ten
core
dish,
put
or
a
twelve
little
apples
sugar
and
and
place
cinnamon
in
your
in
the
PUDDINGS.
48
of
centre
'
take
taken),
when
each
a
be
Soak
ready,
bread
butter
your
the
over
in
and
water,
and
apples
of
dish,
dozen
a
apples
and
apples
the
on
and
apples,
night before
the
pudding
layer of
then
milk
in
Have
a
bread,
it well
been
bake.
sauce.
your
bread.
place
it
pour
has
core
I^ucldiiifir*
I^overty
the
the
which
tapioca, soak
soaked,
with
eaten
of
cup
properly
To
(from
apple
so
in
place
bread,
tiU
of
layer
and
sliced,
another
of
layer
dish
your
when
;
a
and
pared
on,
using
is filled
;
.
let
the
be
layer
last
with
eaten
stiff
pint
batter,
of
spoon
add
molasses,
so
that
To
hour.
an
flour
the
as
will
and
half
a
make
to
stand
berries
many
three
enough
spoon
nice).
(yejry
as
in
up
very
it,
tea
possibly
can
you
four
or
a
hours.
To
be
butter.
OmnrAnt
PudLdin^.
Half
four
and
XHidLcliii^
j'
of
boil
with
eaten
Berr
salt,
it ;
to
it
sauce.
]M[a.z-1"leliea.dl
One
bake
and
bread,
be
pint of
a
eggl,
a
To
hours.
little
be
fourteen
milk,
with
eaten
last
and
salt,
of
boil
;
flour,
three
sauce.
-Ajnro^iVTroot
Biroug^hton^s
Mjrs.
currants
your
rich
a
spoonfuls
table
I*iid-
dingr*
A
/
tea
then
while,
an
eggs
it
to
pour
cup
egg^
well
a
a
of
quart
add,
coffee
beaten,
of
cup
the
milk,
boiling
hot,
while
of
thin,
mixed
arrowroot,
a
piece
and
sugar,
peel
of
a
with
constantly
of
when
lemon
butter
cold
milk
stirring
as
cold
grated,
large
add
with
;
the
as
eight
the
PUDDINGS.
M
makes
cool, which
made
be
in
the
To
the
It
is best
the
oven
first
to
thing
Pnclcliiifi^.
it
kettle
of
table
spoonfuls
whole
cool
I"elicate
it has
of
bake
and
pastry,
four
it
stir
in
a
two
the
little
a
eggs,
and
dish
pudding
a
in
put
white,
sugar,
into
set
and
melted,
add
enough
whole
the
and
then
thickens,
of
spoonfuls
table
pail,
or
spoonfuls
Turn
of
lining
it
till
butter
table
wine.
eight
dish
till
When
four
of
a
of
add
deep
a
water
cool.
cinnamon,
milk
in
boiling
to
glass
of
quart
one
tapioca, place
has
into
put
jelly.
morning.
GTapioca.
/
and
night,
over
delicious
most
a
a
that
inmiediately.
Puddinar*
"
One
flour
after
white
of
beaten
stir
it
is
minute
two
or
dish.
It
is
of
be
to
it off
tUl
and
it
has
with
peel
and
be
well
must
milk
the
;
for
boiled
a
pudding
your
sugar
of
of
spoonfuls
into
into
turn
pint
one
grated
stirred
are
cold,
eaten
table
ingredients
the
they
stir in
butter,
stopping,
take
;
six
eggs,
All
without
way,
six
before
together,
one
boiling,
spoonful
lemons.
two
while
;
sifted,
one
sugar,
juice
milk
of
quart
and
if
cream
like.
you
IMLrfii.
Pare
butter
chop
and
a
pudding
inch
thick
then
add
with
a
grated
atid
a
Pudding.
A-pple
Eaton'A
fine
some
of
dish,
cover
the
grated
layer
over,
of
bread
apple,
another
layer of apples,
until
the
and
with
layer
the
cooking
best
and
bottom
small
sugar
of
dish
of
sprinkled
is
half
sides
lumps
crumba
apples,
Ulled,
butter,
and
and
and
an
meg
nut-
butter,
pour
PUDDINGS.
whole
the
over
of
cup
a
M
and
milk,
bake
it.
Eaten
with
sauce.
IMLrs.
HLiiig^lit's
Put
half
add
and
is
sago
thick,
dish,
cool
the
grated
Bake
and
while
four
until
hot
it ; let
a
of
a
a
till the
of
cup
of
as
you
your
butter
of
glass
lemon,
a
the
to
cup
tin
a
on
it remain
beaten,,
half
water
sauce-pan
half
and
juice
the
cold
into
turn
boiling
add
well
water,
and
nice
a
in
eggs,
rose
peel
with
pan
of
quart
a
and
salt,
it from
remove
to
sago
of
sauce-pan
then
add
of
cup
large
the
gill of
a
sugar,
a
PudLding'.
spoon
a
place
pudding
when
tea
a
place
;
sauce-pan
stove,
of
eighths
seven
milk,
Sa^o
;
white
wine,
or
prefer.
brown.
/^U^^
Bali^ed
Biread
Soak
in
the
all
if
Bake
and
salt, scald
apple,
This
of
with
half
add
then
four
and
with
eat
is very
nice
meal
;
eggs.
sauce.
for
boil
with
eat
two
tea
to
swell
four
spoonfuls
the
meal,
fine, raisins
chopped
suet,
and
to
and
enough
water
of
pound
a
choose,
I^emon
and
Indian
boiling
you
as
butter
previous
Pudding.
quart
one
evening
the
of
cup
half,
a
Indian
Take
a
bread
like.
hour
an
of
bits
half
add
you
Boiled
of
nice
your
morning
Raisins
Puddingy.
or
hours.
pork.
roast
Pudding.
Feel
pound
a
water^
of
of
three
siiUd
pint
and
of
lemons
grated,
white
cream
bake
or
until
half
sugar,
you
milk,
think
and
a
juice
pound
eight eggs,
it is done.
of
a
of
two,
melted
gill
of
one
ter,
butrose
PUPDINGS.
52
ISxtndeirlciiid
A
of
pint
six
of
milk,
well
eggs,
Fill
PudLding^.
your
beaten,
Eat
thirds
with
Bla,clc"l"einry
One
a
tea
as
many
be
with
this
is well
and
Pick
slowly.
quarter
a
.enough
make
to
add.
beaten,
and
-.Cf ^sal^ half
sj^p^
boil
thick
a
berries,
your
three
as
hours.
To
Pucl"liiii||p.
coffee
a
with
spoon
about
sauce.
wash
sauce-pan,
flour
conveniently,
K*ice
'Ess
tea
and
can
you
eaten
bake
tea
eggs,
soda,
When
batter.
flour,
sauce.
three
milk,
of
spoon
rich
best
salt.
and
full,
the
PuddLinfir.
of
pint
little
a
of
spoonfuls
table
and
two
cup
hour.
an
three
and
three
of
salt.
It
is
Place
rice,
half
%
it on
and
the
y"mr
and
water,,
fire, and
it boil
let
outside
the
on
into
jut
of
cups
should* boil
it
best
of
cup
a
vecy
of
.
.the
i
stove
or
range.
it from
the
fire.
rice
the
turn
if well
which,
beautiful
of flour.
Boil
Boil
half
table
half
add
of
Whip
two
into
the
pudding
and
quickly
It is to
stir -the
dish
be
will
eg^
the
turn
with
eaten
done
take
just' befof^i.. you
and
eggs,
stirfed,
i\ is
when.
but
into
rice
it,
.
to
a*
8auQ""
.^,
milk,
it
one
eight
eggs,
hour,
and
eight table
and
with
eat
spoonfuls
sauce.
PuddLing*.
fSqiiasli
a
of
quart
It,
stir
not
color.
gold
One
sieve,
Do
to
a
table
it two
white
spoonfuls
good
squash,
sugar,
of
rose
size,
spoonfuls
six
water,
eggs,
one
a
and
of
sift
butter,
quart
biscuit,
of
through
a
cup
and
milk,
three
pounded
very
a
PTTDBINGHS.
fine.
Cover
paste,
fill with
the
to
To
of
a
cream,
a
cup
half
lemon,
Grate
of
rind
one
sweetened
to
]M"s.
Sugar
and
yolks
your
taste
four
of
juice
well
eggs,
of
twelve
with
and
lemons,
large
one
beaten.
a
eggs,
white
add
pint of
cream,
baked.
and
sugar,
the
to
T^iMltliiijgr.
loafj
whirr
fine,
half
to
nine
of
pint
a
chopped
Raisins
of
pound
a
glass of wine.
water,
rose
taste.
your
half
eggs,
as
you
Baked.
Rennet
IHt"l"liiisr"
Take
chill
stir into
two
of
not
more
;
in
than
a
nutmeg
moving,
for
Soiled
Take
tartar,
the
on
if the
rubbed
let
quart
into
it
t6p.
Be
is
stand,
it
gently
careful
of
granulated
and
the
not
it will
disturbed
stir
wine,
in
to
re-
warming
need
not
rennet
enough
do
sugar,
it
not
ice
gently,
chest,
turn
it
move
shake
to
at
to
and
it
in
whey.
Pudcling;'.
^pple
one
of
place
curjj
it
warm
spoonfuls
four
minuti",
then
and
it does
table
and
water,
rose
railk,
sun^mer
it three
till it is curdled,
grate
of
quart
one
the
all ;
and
sugar,
XHtd^liiLU^.
two
the
spice
please.
1
of
baker's
chopped
imbve
of
ounces
grated,
and
cream,
-A.pplet02i'"
Haifa
:;
peel
the
X^emon
the
of
juice
f
niee
baked.
be
Buet
a
till done.
four
with
butter,
3"ajTl"leli.eaxl
4
bake
with
PudLdliig:.
ounces
worked
dish
pudding
and
squash,
Fliilaclelpliia,
Four
of your
'bottom
the
"
of
flour,
it.
two
Dissolve
tea
one
spoons
tea
of
spoon
cream
of
of
soda
PUDDINGS.
64
and
spoonful
table
in,
wet
flour
and
roll
the
of
edges
with
boil
three
the
Balsecl
One
pint of
of
cups
apple
the
the
one
rubbed
is dissolved,
soda
with
the
up
entirely
for
eaten
pieces,
gather
apple
room
in
cut
over.
the
pudding
it to
swell,
and
flour, put
little
be
and
then
apples,
with
must
Battex*
which
flour
well
; when
cored,
cover
very
*It
hours.
the
thick.
pudding-cloth
a
in
water
and
it, allowing
tie
butter
pared,
with
into
rub
;
of
one
inch
an
paste,
your
and
water
the
out
paste
the
Dredge
and
greenings
some
All
of
cup
a
of lard
the
Have
and
in
of salt
one
in
sauce.
Puddinfi^*
milk,
three
Bake
small.
cut
cups
of
flour,
two
hour,
and
eat
with
two
eggs,
one
sauce.
Pliun
Balsedl
Brougrlitoii's
]%]jrs.
IHidL-
dixifi^.
Two
white
milk
let
and
half
a
and
add
hour
'
of
with
and
be
M!z*s.
a
with
as
half
and
All
Make
the
a
quarter
a
of
core
holes
custard
a
nutmeg
pound
over
also
the
the
pieces,
bread,
raisins,
one
and
a
two
or
morning
beat
of
quarts
your
either
In
cut
dozen
bake
in
eggs
from
an
sauce.
Bixnl's
IVest
apples
many
with
add
two
hours.
rich
as
into
bread,
small
to
two
with
eaten
;
like.
in
butter
to
the
you
butter
the
using
to
SCoopeir's
Pare
grate
raisins,
pound
To
and
soak
them
of
pounds
;
night previous
the
broken
(baker's)
loaves
as
IHiddixifi:.
will
stand
in
eight
eggs,
a
dish,
sugar.
of
a
of
the
of
quart
Pour
sugar.
top,
milk,
and
bake
it
over
one
the
hour.
and
apples,
PUDBINQS.
OottaiiTO
Pudding.
Two
one
soda,
and
tea
and
half
and
suit
to
little
large
a
salt
of
spoonful
of
pint
rice
Mjts*
Six
sugar,
of
the
crackers
cream,
in
To
be
spoon
half
an
of
hour
it cool
six
a
of
cup
table
of butter
sifted,
juice
a
and
stewed.
butter,
half
of
little
To
while
PudLdLing;'.
of
with
and
browned.
six
ounces
a
table
crackers,
spoonfuls
until
and
water
molasses,
sofl
pounded
little nutmeg.
eggs
niee).
of
cups
sliced,
and
pounded
sugar,
three
beat
;
(veiry
one
baked
peel, grated,
of
cup
a
till done.
apples, pared,
eggs,
of water,
cups
add
three
add
two
half
M:ajrl1"o]roii|pli
sour
aild
tea
sauce.
a
bake
and
three
Put
hot.
add
tartar,
milk.
in
rice
cooked
Fallens'
cooked,
let
of
taste,
cinnamon,
large
wine
X^udLdinfi^
cup
milk.
is
a
bake
;
cooked
and
pint
a
your
when
;
add
and
three
when
;
Rico
I*oveirty
Boil
in
butter,
with
add
with
eat
rice
salt
of
cup
Flavor
of
of
spoon
and
well,
then
lemon
a
of
two
X^ucldLing'.
cup
a
of
milk,
cream
spoon
together,
of
one
sugar,
tea
one
juice
oven,
tea
a
with
of
all
Riee
Boil
of
one
butter,
the
lastly
moderate
a
the
of
beat
;
egg
Balked
a
flour,
spoonfuls
and
in
of
cups
table
"
one
rose
be
When
of
pound
lemon,
two
soft
water,
one
gill
baked
in
shallow
dishes.
XHidcliiifir*
IMCaeajroni
Break
till soft
one
; when
pint
of
cool,
macaroni
add
four
into
eggs,
short
half
pieces
pound
and
of
boil
sugar.
PUDDINGS.
M
half
^
of
cup
butter,
till nice
Bake
Three
boiling
While
half
the
with
they
a
raspberry
in
put
in
ice
on
richer
and
sure
to
loaf
put
them,
use
it
as
the
till
sugar,
either
frosting
the
on
K
brown.
of
white
the
keep
of
with
slightly
to
from
it from
pudding
then
find,
can
you
Sliip
Three
cups
X^uadLin^
of
chopped
suet
spoonful
the
and
one
bake
whites
the
your
swelled.
the
eggs
in
them
and
beat
will
make
a
much
frosting.
State
of
place
spread
in
remove
powdered
minutes
ready
are
you
of
jam,
two
be
summer,
coldest
the
for
oven
till
;
Beat
stand
well-beaten
and
then
into
with
the
dish,
hour,
an
spoonfuls
strawberry
or
nulk.
put
well
butter
add
pudding
cool.
to
of froth
mass
the
made
table
two
are
of
it
place
of
cool
a
has
sago
spoonfuls
in
put
quarters
and
the
When
and
sauce-pan,
until
table
two
a
and
washed
sago,
into
put
range
eggs,
three
to
of
cup
sugar.
four
oven
eggs
in
put
a
;
the
on
white
of
yolks
milk
water
of
cup
a
of
hot
of
(dLelioiou^)*
of
quarters
quart
one
half
"
brown.
Puclctinij^
Ro^al
pint and
and
nutmeg,
of
flour,
one
fine,
one
molasses.
To
be
^eaten
with
butter
or
nice
taking
four
instead
apples
instead
a
boiled
one
of
raisins
also
tea
spoon
The
three
of
hours
three
sauce.
of
of
molasses,
and
of
one
chopped,
tea
dissolved
a
half,
in
and
is very
pudding
same
cups
soda
water,
flour, and
usin^
of raisins.
BlAr1"lLeliea4l
One
of
allspice, half
nice).
(very
pint of milk,
Ounraiit
three
IPudiiinfir*
eggs,
one
tea
spoon
of
salt,
one
;
PUDDINGS.
68
Ooim
I"oirclxefiitex*
Twelve
milk
add
;
of
a
to
four
sweet
ears
of
pound
Plain
table
it cool
spoonful
of
add
To
taste.
is very
five
quarter
from
it
three
with
Salem
to
butter,
^
and
beaten,
three
for
while
of
let
and
to
your
hour..
an
every-day
instead
three
let
;
add
flavor
to
quarters
but
milk
white"" sugar,
of
cup
well
and
of
quart
a
till it swells
range
sauce,
without,
eaten
the
from
wine
PiMldLinigr*
tapioca
eggs,
baked
be
nice
be
It
it
purposes
five
used.
eggs
Pudding'.
Three
of
cups
the
of
of
; then
of
full
side
the
on
a
into
bake
;
eggs
Bweet
butter,
good
^Tapiooa
quite
not
it stand
may
four
and
of
quart
one
of
pound
a
to
hours,
cup
hot
of
sugar,
JamAica.
A
grated
com
quarter
a
X^ucUliiiig^.
flour,
soda
flour,
one
dissolved
allspice, tea
of
cup
spoon
of
cup
one
molasses,
in
the
of
cinnamon,
milk,
chopped
of
one
little
a
and
milk,
salt,
raisins
stirred
suet
tea
tea
spoon
of
spoon
or
not,
eat
with
as
yott
please.
in
Boil
less
tin
a
than
sweet
half
add
with
with
Oaxrrot
Boil
a
of
sieve,
butter
eggs),
juice,
the
lined
spoonfuls
through
pound
a
and
hours,
^pple
table
strained
four
sauce
common.
]M[aiTl"leliea"l
Eight
for
boiler
the
and
one
I^udLdin^.
of
apple,
five
peel
of
half
eggs,
(cream
the
an
after
it is stewed
a
butter
orange
nutmeg.
pound
To
and
or
be
of
and
sugar,
sugar
lemon
baked
gether,
to-
grated,
in
a
dish
paste.
Puddiniir*
six
large
carroty,
stsraia tbem
tbroQgh
a
Bienre^ ttud
half
add
eight
pound
a
allow
;
To
in
One
pound
of
of
pound
boil
and
three
enough
boil, and
from
the
milk
or
the
juice
butter,
your
;
one
pint
a
of
water.
rose
five
with
of
spoonfuls
To
hour.
an
eaten
make
the
and
take
it
same
be
flour,
served
as
sauce.
maizena,
stirred
it smooth.
Set
boils
(stirring
It
the
is
two
the
nice
;
milk
stantly
con-
remove
with
eaten
omit
to
maizena
and
of
above,
and
very
eggs,
quart
a
cold,
of
way),
same
into
thickens
it
be
spoonfuls
table
in
till
To
sugar.
six
stir
way
flavor.
and
cream,
milk
of
before
just
fire,
and
wine
of
be
to
stirring
of
half
milk,
of
quart
one
spoonfuls
table
milk
eggs,
to
sugar
paste.
melted
of
cream,
Pudding.
Four
to
and
of
Puddinfir*
To
JMCaizena
and
of
gill
a
quarters
done.
as
soon
to
eggs
with
lemon,
CMstajrcl
Eight
lined
pound
and
eggs,
Boiled
it"
grated
half
sugar,
nine
cream,
dish
bake
pint
a
wine
water,
to
a
half
butter,
rose
hour
one
baked
be
melted
cinnamon,
egg^i
taste
of
to
eaten
a
the
quart
with
warm
sauce.
PaneaJces.
Beat
good
of
four
brown
or
orange
slices,
crust
from
them
inch
the
in
a
a
little
thick,
side^,
deep
and
a
and
dish,
add
grated
water,
rose
an
light,
very
sugar,
nice
lay
eggs
a
stale
cut
on
them
three
table
nutmeg,
of
quart
loaf
a
of
each
pour
spoonfuls
table
bread
slice
the
spoonful
Cut
milk.
;
into
above
of
into
the
remove
halves
and
custard,
eO
PUDDINGS.
and
let
when
slices
the
hot
quite
lay
them
loaf
on
hot
a
JMCirs.
three
flour,
brown
flour,
of
it
is
milk
little
them
over
to
add
fry
;
little
a
is
Fry
in
difference
if
and
quite
not
according
flour,
more
of
pint
a
salt.
great
a
flrst,
at
half
little
a
there
only
little
a
and
As
one
than
more
beaten,
griddle.
well
enough,
add
well
eggs
the
on
sprinkle
and
sides
both
PanoAkes.
pint
one
brown
and
and
pan,
hot.
Jones'
To
frying
your
bread,
your
dish,
Serve
sugar.
stiff
in
lay
Butter
it.
absorb
to
your
judgment.
^pple
PanoAlces.
Add
to
batter,
one
When
add
beaten
apples
boiling
Brown
table.
one
the
inch
of
thick,
the
dip
enough
good
into
the
and
to
and
and
batter,
a
set
lemons
two
Pare
batter.
make
to
yeast,
of
rind
grated
to
eggs
milk
flour
spoonful
large
risen,
well
of
quart
one
slice
and
stiff
rise.
two
your
drop
into
lard.
on
both
sides,
sift
sugar
over,
and
send
to
PASTRY.
61
SIXTH.
PART
PASTRY.
Pastry
mix
people
the
in
and
half
enough
handle
little
after
brown,
filling,such
the
ready
is
der,
ten-
mince,
as
bake
to
it
them.
pound
of
it with
a
it
on
add
flour
;
cold
not
lard
water
board
moulding
and
sure
and
salt,
your
of
spoonful
one
little
a
Be
sifted
nice
then
Cut
up
butter,
more
the
flour
butter
knife,
paste.
pound
and
butter
and
mould
it,
three
quarters
but
possible.
as
of
flouring well,
place
be
iron
an
Paste.
quart
your
a
will
pie
are
you
dough
dough.
I""iff
One
of
flour,
a
the
as
R.ieli
of
of
make
to
out
out
until
or
possible
as
nice
in
put
pound
a
quart
a
mix
A
soon
knife
a
Many
Pa.S'te.
Rub
a
as
possible.
as
with
butter
oven.
Never
lightly
as
baked
be
"c.,
OomLmon
of
and
hot
a
apple, custard,
roll
flour
flaky.
and
into
handled
should
It
spoon.
made,
be
should
and
ice
;
cut
then
;
flour
into
into
and
hour
before
with
pie
your
thin
spread
rolling lightly.
an
it
wet
small,
this
If
using
cold
board
and
pieces
it
it.
in
turn
quarter
a
the
over
made
water,
paste,
summer,
PASTRY.
82
liVolcott's
]%"rs.
and
lard,
cut
half
in
spreading
of
three
of
pound
a
it ;
it well
half, making
the
on
and
roll
into
of
it
again,
out
pounds
two
cold
ing
mould-
spread
and
of
with
wet
it then
lightly,
out
; flour
of beef,
of suet,
chopped
water,
butter
Beverly
to
and
dozen.
grate
To
of
to
sweeten
to
of
pint
wine,
chopped
of
glass
;
rose
taste.
your
lower
One
grated
pulp
of
melted
a
wine
spoonfuls
half
and
To
put
a
of
the
butter,
in
about
"
pint
a
of
glass
baked
be
I^emon
nice
apples,
a
milk,
grated
brandy
;
with
deep plate,
crust.
dozen
pound
the
taste.
your
mellow
sweet
of
table
Ka"vei*liill
four
half
some
lemon,
a
a
pint
a
two
eggs,
only
and
pound
a
Pie.
Pare
peel
spice
; half
chopped
large apples, pared
currants,
and
sugar
and
boiled
; six
fine
of
pounds
two
Pies.
apples,
butter,
nine
sweetened
lemons,
stewed
and
the
eggs,
with
strained,
juice
white
and
half
on
a
of
peel grated
and
nutmeg,
sugar,
water.
Haverliill
Three
pounds
and
into
Take
spoonful
even
Pie.
pounds
rose
roll
butter
one
butter
knife.
a
another
Two
two
rub
flour.
BCince
'
of
it and
flour
board,
flour
pound
a
stir with
and
water
of
pounds
three
Into
Paste.
a
Miinoe
pounds
of
lialf
apples,
of
of
Pies.
beef,
one
currants,
three
and
half
a
pounds
half
pint
of
chopped
of
wine,
suet,
three
raisins,
half
one
tumbler
PASTRY.
of
enough
to
add
and
after
and
;
flavor
you
please,
as
to
sugar
cider
and
cover
roll
while
lift the
from
upper
the
on
Six
vinegar
;
Makes
a
a
like
grat"d
and
dozen
Line
the
half
to
it
till
it
other
any
; fill in
paste
roll
out
baked,
with
gently
for
paste
then
When
'M.eat
and
of
and
knife, and
a
the
and
cream,
milk,
two
half
raisins,
and
taste,
Apples.
oi*
with
wet
chopped
a
of
cup
of
glass
one
of
cups
wine.
nioe).
good-sized
of
butter,
Make
nutmeg.
fill with
apple
.4.pple
your
lower
your
sweet),
them
iSoston
edges
(very
spoonful
table
as
pies.
Pie
Stew
or
the
plates,
bake.
and
the
make
your
^v^ithout
spice
three
-A^pple
way
vanilla,
cream,
cover
pounded
and
cup
flour,
just
one
ft
paste.
upper
crackers,
sugar,
the
the
Pieis,
llOi"oe
with
of
cup
milk
the
into
eggs
a
stirring
on
time,
separate
warm,
into
flavor
and
out
second
a
and
making
to
pies,
stir
two
half
sugar,
keep
off,
Break
prefer.
may
you
three
it
white
well,
boil;
take
Previous
into
spice
boil.
to
of
cup
to
thickens
pie,
a
milk
beating
commences
you
of
pint
a
on
bowl,
put
not,
or
and
water,
Pics.
Put
and
rose
it well.
wet
Oiream.
of
tumbler
citron
taste;
your
'
half
brandy,
(33
plate
greenings
a
of
cup
half
and
white
glass
a
bake
instead
of
done,
water,
rose
add
for
as
a
if
(more
sugar
paste
your
of
when
;
and
a
cream
cream.
Pie.
with
plate, sprinkle
paste,
on
as
slice
much
your
sugar
apples
as
very
you
thin
would
PASTRY.
64
think
the
apple required
be
cannot
a
to
taste
bake.
in
think
little
a
the
the
jon
and
water,
rose
make
paste,
and
crust,
upper
nicest
the
these
sweetness
upper
of
middle
the
people
Many
with
in
so
vary
rule),
any
cover
;
incision
small
by
governed
nutmeg
(apples
kind
of
apple
pie.
I"ie.
Pan
Take
then
apple,
earthen
deep
a
to
sweeten
put
a
paste,
in
over
the
and
off,
taken
be
sauce
with
dish
-Make
put
the
hot.
many
people,
To
tin
mark
sheet,
into
the
and
nice
and
the
sure
for
It
a
and
oven,
into
stir
and
is
be
to
the
pieces,
flavored
sauce,
(nutmeg
squares,
sauce,
should
favorite
a
Pie.
Bake
be
from
be
may
This
enough
cold.
place
nice.
very
sugar
it into
small
eaten
apple
preferred).
apple,
in
covered
of
with
if
be
Pan
quart
flavoring
in
paste
it
place.
take
and
baked
long
enough,
the
while
sweetened
remain
apple
cinnamon,
middle,
is
its
in
little
the
paste
on
apple
cooked
break
a
first
the
the
as
a
over
slit in
small
a
Grlo-ver's
Miirs.
but
and
When
immediately
the
sprinkle
another
off,
red.
deep
with
After
oven.
taken
it ;
molasses
of
slices
fill it with
pot,
much
as
on
pour
requires
pudding
at
be
may
the
paste
very
and
when
baked
that
least
all
two
the
or
above,
as
for
used
thin
on
a
it
break,
is
paste
hours
three
well
fore
be-
it is used.
!A"i*8.
A
of
cJenkiiis'
beefs
tongue
chopped
chppped,
two
apple,
bowls
]"dCiiice
boiled,
one
of
and
quart
stoned
I*ie.
chopped
of
beef
raisins,
finely ;
suet
ojje
two
quarts
after
bowl
of
it
curw
is
BAilTRY.
6d
Bei*^i^cl"
Make
and
as
white
Make
apples
let
them
pies into
the
glass of
boiled
dish
wine,
is
of
little thin
a
Cover
the
let
them
quite cold
put
and
the.paste,
Pare
spoonfuls
and
then
; when
it.
(one layer),
table
tender,
which
dish
please.
your
as
custard
in
four
sweet
until
stew
fill the
with
water
rose
rich,
a
wine
or
will
as
bake
and
dish
deep
a
stewpan
a
a
peel
and
pan
line
into
sugar,
lemon
paste,
many
them
put
(clelieions)*
rich
a
core
Pio
stew-
cool.
the
ap"
the
oyer
pour
custard.
Baltimoire
Holl
Pie*
out
into
cut
shape
any
shape,
same
is
last
the
paste,
yolk
of
bake
light
an
each
turn
the
up
top with
and
on
edges
the
tin
a
piece
beaten
and
sheet,
hot.
little
very
/
BaltiniQire
{'
Fill
over
much
as
and
water,
pudding
good
brown
thin
strips, and
the
sugar
dish
with
fill
lemons
lay
require^
peaches
puff paste.
into
each
top
on
a
and
pared
the
cut
;
left
I*io"
baking-apple;
tart
the
as
with
cover
(stones
peaches
pared
sugar
Apple
a
juice of
with
dish
pudding
a
in), sprinkle
i
;
pyramid
the
Serve
brown.
sides.
the
Lay
jam
or
preserve
the
till thd
one,
Between
cent.
a
of
piece
;
I*ie^
Fill
the
of
brush
egg.
iPeaoli
a
and
each
thick
inch
an
preceding
the
than
size
rich
quite
not
please, making
you
the
some
puff paste,
smaller
but
about
spread
of
rich
some
cup,
hole
rind
of
of
the
and
add
cored
of
apples,-"
the
apple
lemons
two
apples
a
;
in
with
very
squeeze
little cold
water
the
;
PASTRV.
this
pour
thickly
M]x*s.
of
spoonfuls
four,
of
whites
Afler
they
to
paste,
when
with
eggs,
four
table
to
a
froth,
baked,
take
spoonfuls
it
put
on
melted
of
spoonful
of
the
the
sugar.
and
top,
IHe.
Bake
them
and
whites
the
out
table
table
seven
brown.
light
Benry
Fill
leaving
one
paste,
whipped
are
a
milk,
lemons,
two
eggs,
a
four
the
of
six
of
in
bake
and
paste,
I*ie.
juice
sugar,
Bake
puff
quite
sugar
hot.
and
tumbler
one
butter.
bake
rind
nice
a
ILienioii
grated
with
sprinkle
with
Serve
Itice's
The
of
whole
hour.
one
and
apples,
the
cover
;
slowly
the
over
"7
the
with
cover
and
in
bake
a
a
and
berries,
paste
light
without
plate,
deep
with
plate
the
;
pie
a
brown.
small
any
in
crust.
i^rinkled
sugar
hole
lower
the
centre
over
of
the
CAKE.
68
SEVENTH.
PART
CAKE.
Djbrections
The
in
flour
sifted
and
is
il"x*
a
break
the
the
eggs,
lay
to
before
water
soda
the
In
making
cake
should
eggs
separately
breaking
in
used, for
be
to
a
It
cup.
few
a
they whip
;
dried
be
always
hours
for
better
cold.
When
-
plan
cold
very
being
to
always
;
good
for
used
Oailce.
Bf!a.kiiig^
is used,
dissolve
always
it before
it
adding
mixture.
general
soften
winter,
do
but
melt
the
until
it is
not
in
butter
the
milk
used.
Never
In
baking
and
paper
removed
To
the
fruit
cake
which
add
lay
when
ascertain
when
knitting-needle
if it does
In
dish,
a
loaf
insert
and
stick
to
whites
and
them
in
them
stop after you
until
of
in
top
a
cool
take
it
;
white
is
beat
the
take
done,
part of
baking
the
always
eggs,
easily
fine
a
the
loaf;
is finished.
shallow
a
use
place.
until
commence
turn
is
thickest
the
of
can
you
cake
needle,
the
the
whip
and
baking.
is done.
whipping
Never
whip
not
cake
the
for
ready
requires long baking,
sides, bottom,
the
on
cake
to
the
dish
light,and
they
are
over
without
their
slipping.
It
is
better
to
separately, except
in
cake
that
yolks
and
contains
of
whites
yeast
or
soda.
eggs
CAKE.
The
before
the
cake
I
find
and
cream,
always
The
cake
cake
with
the
other
the
last.
the
with
half
the
gether
to-
benefit
not
is added.
flour
the
granulated
is purer,
sugar
for
respect
should
cakes
all
and
It
in
soda
it
as
hotter
oven
is raised
which
that
a
the
soon
as
much
a
for
than
it,
tins
the
requires
to
afterwards,
added
from
turned
be
worked
be
always
ingredients
oven.
of
pounds
of
pound
gills of
clove,
two
of
one
flour,
tea
half
one
five
sugar,
wine,
half
eggs,
of
spoons
cinnamon.
Beat
of
pound
butter,
one
yeast,
two
of
pint
allspice,
ground
of
one
it well.
Oalce.
Grlover
Seven
of
cups
cups
of
butter,
half
of
sour
milk,
small
flour,
milk,
and
well,
of
one
grated
two
chopped
two
molasses,
tea
a
of sugar,
cups
spoon
nutmegs,
two
ounces
four
of
half
of
and
one
a
eggs,
in
of
pound
a
and
cup
dissolved
soda
citron
cut
half
a
a
the
raisins
in
rather
pieces.
Beat
and
beaten
yeast.
Four
stir
well
in, for it does
every
sugar
should
from
comes
be
sugar.
and
butter
all
that
in
brown
than
pastries
flour
after
better
should
is mixed
experience
bj
and
The
flour
the
cake
the
by beating
sweeter,
for
of
ingredients
69
in
six
two
half
eggs
cups
a
tea
together
of
thoroughly
granulated
spoonful
of soda
;
sugar,
diflsolved
well
when
two
in
a
beaten,
cups
of
table
spoonful
flour,
CAKE.
70
milk
of
of
juice
and
all
beat
;
with
I*roctor's
Two
one
two
of
in
milk,
the
of
each
bowl
of
cup
molasses,
solved
disclove
cinnamon,
Bake
chopped.
of
of soda
spoonful
tea
raisins
of
one
sugar,
spoon
pint
one
three
Oalce.
Two
of
cups
flour,
half
and
eggs,
a
of
one
cup
tea
spoon
one
cream,
of
of sugar,
cup
soda.
Oalce*
Oup
Five
soda,
of
of
cups
butter,
six
It
is very
with
milk,
and
nice
and
one
sugar,
three
scant
a
quarters
without
the
half
a
tea
of
of
spoon
pound
a
currants.
OaJke.
Three
soda,
of
cup
grated nutmeg,
one
currants.
cup
one
of
three
flour,
eggs,
Mlelirose
a
flour,
one
tea
pound
Bake
ones.
slowly.
Oreain
two
of
eggs,
one
small
peel
Oalce.
of
half
a
grated
oven.
bowls
butter, four
allspice, one
hours
of
and
cups
cup
and
pint
the
add
twa
or
I*liuii
heaping
milk,
lemon
quick
a
then
together,
good-sized
a
immediately
Mirs.
well
of flour,
cups
of
butter,
three
half
a
half
a
of
Cup
of sugar,
cups
milk,
and
nutmeg,
one
eggs,
and
one
tea
one
of
spoon
spoonful
table
a
half
of
rose
water.
]l"iss
One
f
Slaokler's
and
three
!
half
l
ter, five eggs,
pounds
pound
I
tea
and
spoonful
"RoiclyvLry
of
of
quarters
sugar,
half
a
a
half
of
soda.
three
pint
of
a
of
pound
quarters
of wine,
raisins
Oalce.
of
half
well
flour,
a
a
and
one
of
pound
pint
chopped,
of
but-
milk,
a
a
scant
a
CAKE.
make
will
This
71
and
loaves,
two
should
baked
be
two
hours.
1?ea,
OaJce.
Three
and
butter, four
milk
Silver
of
cup
creamed
it,
of
spoon
Frencli
of
yolks
in
of
one
sugar,
of
spoonful
table
Bake
with
cups
and
two
of
cream
carefully.
put
into
which
half
tea
a
well
sugar,
have
half
a
tartar.
been
beaten
of soda
spoon
of
with
flour,
Flavor
as
beaten
for
of
pound
of
cake
well
eggs,
one
sugar,
the
white
please.
you
Oalce.
whites
; the
of
eggs,
milk,
eighteen
of
pounds
together
eighteen
last
the
and
flour,
thing
before
three
quarters
well
beat
whipped
eggs,
hours,
two
to
froth,
a
it
putting
into
oven.
Oake.
Mlaple-vroodl
One
of
soda
two
six
Spong^e
The
the
and
of
of
cup
in
tea
and
of
two
grated nutmeg.
butter,
one
dissolved
two
of
spoon
whites
; add
froth,
a
one
flour,
Oake*
One
to
half
of
cups
tea
eggs,
wine,
or
half
a
well
butter,
and
with
nine
eggs
lemon,
a
of
pound
beaten
stoned
to
of
pound
one
of
pound
a
froth, juice
a
flour
the
last
raisins.
Oalces.
Three
of
quarters
of
flour,
separately,
water.
of
one
^jM^ar
pound
sugar,
creamed,
rind
grated
thing,
of white
pound
tea
When
sprinkled
with
six
spoon
a
pound
eggs,
rose
water,
granulated
with
of mace,
dropped
of
two
upon
and
and
yolks
table
the
sugar
tin
half
sugar,
whites
beaten
spoonfuls
they
grated
over
a
of
rose
must
them.
be
CAKE.
72
One
of
of
pound
four
sugar,
well
them
drop
Five
six
mace,
Flour
half
table
spoonfuls
tins
yout
pound
I
of
well,
and
'
[
|
(sa""A)"
of
cups
butter,
spoon.
a
Oalce
Plum
of
pound
together.
with
on
half
little
a
eggs,
beaten
cream,
flour,
flour,
of
two
sugar,
of
one
molasses,
j
one
.
of
butter, half
in
dissolved
soda
clove,
ground
raisins,
Porlt
Oake.
of
tea
make
spoons
^otliing^
the
add
one
the
and
the
whites
of
mace,
brandy,
milk,
tartar,
in
a
and
!
of
j
thin.
two
cups
two
eggs,
half
mace,
flour
moderate
of
pound
one
well,
a
enough
to
oven.
other
of
tartar
into
size
of
an
pint of flour,
one
one
pour
the
one
of
cream
the
two
soda.
Divide
in
and
one,
other
to
one
egg,
tea
cup
fuls
spoon-
the
the
milk,
soda
effervesce,
in
then
ingredients.
Birookline
pounds
of
of
cream
other,
Four
Bake
and
soda,
or
spoons
fine,
chopped
spoon
tea
sliced
clove, allspice,
saleratus
cup
dissolve
to
of
tea
mace,
chopped
raisins
piece of butter
a
eggy
of
citron
pork
pound
two
of
one
of
salt,
Oa^ke.
of sugar,
and
of
milk,
allspice,
salt
of
spoon
sour
ounces
stiff batter.
a
One
two
each
spoonful
table
of
half
of
cup
of
pound
molasses,
two
a
two
chopped
Half
of lard, tea
cup
Oake.
of
pounds
of
of
three
one
three
three
sugar,
four,
flour,
four
nutmegs,
gill of
wine.
pounds
dozen
pounds
one
eggs,
of
pound
of
butter,
leave
currants,
three
the
out
one
of citron, half
ounce
pint of
i
CAKE.
74
Nine
pound
one
eggs,
Dox-cliesteir
Three
and
one
two
I^oa,f*
a
half
table
nutmegs,
half
cinnamon,
of
pint
and
yeast,
of
of
flour.
eight
clove,
of
pounds
of
pound
one
pint
butter,
currants,,
table
two
half
water,
rose
half
a
sugar,
spoon
pint
and
one
of
pounds
of
pound
Oake.
of flour,
pounds
half
sugar,
of
spoons
of wine,
half
eggs.
Griiig'e]r1"x*ea4l.
Three
of
pound
one
of flour,
pounds
six
butter,
and
one
of
cup
eggs,
half
a
of
pounds
water,
rose
sugar,
of
cup
ginger.
Oalce.
X"iet
One
pound
left out,
one
Salem.
of
flour, fourteen
of
pound
and
of
one
of
clove,
of
white
dozen
one
of
one
sugar,
gill
of
of
Gi-olcl
eggs,
butter,
and
flour,, one
pint
spoonfuls
Page's
Yolks
of
eggs,
half
water,
table
two
whites
sugar.
poimds
five
sugar,
rose
M:x*s.
half
a
the
Oake.
IL"oa,f
Two
of
three
eggs,
of
wine,
yeast,
two
table
of
two
mace,
half
a
table
of
ter,
but-
fuls
spoonof
spoonful
cinnamon.
Oake.
five
and
one
of
cups
a
flour,
half
of
three
of
cream
or
milk.
sour
If
the
milk
it ; if
cream,
Pound
Two
is
half
sour,
a
tea
one
spoon
tea
spoon
of
of
soda
dissolved
soda.
Oake.
pounds
of
flour,
two
pounds
of
granulated
sugar.
in
CAKE.
This
a
of
pounds
two
bo
should
Three
of
milk,
tea
spoon
tea
spoon
three
of
two
tea
a
little
more
a
moderate
a
of
eggs,
the
soda
of
spoon
sugar,
one
egg,
one
an
as
half
soda,
half
milk,
chopped,
After
clove,
spoon
glass
one
it
beating
and
cups,
pounds
two
tea
one
one
well,
bake
of
add
well
in
hours.
luce).
two
a
sugar,
glass wine,
two
five
flour,
granulated
one
about
for
of
of
cup
two
sugar,
molasses,
of
pound
of
cups
tea
ter,
of but-
cups
spoon
of
soda
raisins.
Oake.
TValtKajtn
Two
tea
eggs,
(veiry
eggs,
cup
of
cups
large
raisins
citron.
flour,
cups
four
half
twelve
of
pound
Oalce
Four
butter
of cinnamon,
oven
PoLkia,
half
a
pound
one
nutmeg,
spoons
one
of
pounds
two
one
brandy,
and
two
tartar,
flour,
butter,
currants,
needs
(nioe).
pound
pound
and
salt.
Oake
One
in
of
hour,
an
Oalce.
piece
cream
of
Pliun.
flour,
eggs,
half
brandy.
heat.
I"uff
cups
of
for
of
glass
one
eggs,
hard
quick
XSioe's
'StSjr".
twenty
beaten
rather
steady,
in
butter,
75
cups
three
flour,
and
a
in
dissolved
ponnds'of
of
quarters
flour, half
Four
one
a
cup
it,
sugar,
tea
spoon
of
milk
four
pounds'
and
a
of
one
of
with
of
essence
half
butter,
a
of
lemon,
of
half
of
cream
half
flcmr^
a
four
spoon
little'
and
of
put
tartar
tea
a
and
pounds
three
butter,
a'
sugar,
of
spice.
half"
one
CAKE.
76
and
half
a
pounds
of
pounds
tea
half
'
of
spoons
of
ground
table
one
water,
of
ounce
wine,
and
one
spoonful
currants,
of
gill
half
a
half
mace,
one
rose
of
pounds
cinnamon,
gill
soda,
of
and
one
one
half
a
molasses.
Wafers.
One
granulated
gill of
Poll
of
pound
one
pound
one
nutmeg
The
of
pound
Ave
butter,
of
pound
a
and
eggs,
a
(nice).
iJLt"
n
six
Rub
half
of
quarters
water.
rose
fgU
three
flour,
sugar,
^
j
of
stoned,
half
a
ounce
ounce
gill brandy,
raisins
and
half
eggs,
clove, half
of
six
citron,
twenty-two
box
oi
of
ounces
of
with
sugar
all
lard
they
gill of
eggs,
and
together,
fried
are
of
pounds
two
eight
well
; beat
more
in
butter
in
roll
less
the
flour,
beat
water,
rose
out.
soak
will
they
fat.
!M!iss
AJlen's
Four
an
tea
little
a
of
spoon
and
and
a
half
the
the
enough
a
to
of
cup
roll
butter,
the
let
and
and
milk
over
butter,
flour.
one
pint
and
lard,
it rise
part of
spice, wine,
half
and
big
as
half
milk,
out.
of
of
ounces
of
two
of
sugar,
lard,
one
of
pounds
cinnamon,
two
wine.
sugar
night.
pounds
yeast,
ounce
yeast
sugar,
ten
of
pint
mace,
half
a
butter,
one
of
and
two
of
pounds
eggs,
of it with
other
flour,
ounces
four
Beat
flour
butter
sugar,
half
nutmeg,
and
pints milk,
two
nutmegs,
it well
of
half
a
raisins,
of
spoonfuls
one
nice).
(yeiry
Oalce.
pounds
one
half
salt,
soda,
-A-ndloveiFour
table
eight
eggs,
egg^
I"oii^liiiiii:s
and
In
and
together,
half
the
lard
the
then
take
flour,
beat
morning
with
the
mix
in
egg9,
CAKE.
One
two
dissolved
soda
and
flour
salt,
Mjts.
and
three
tea
one
with
lemon
Nine
One
tea
Mjts.
four
nutmeg,
in
dissolved
spoon
tartar,
cake,
tea
one
nutmeg.
one
of butter,
of
flour,
not
milk,
tartar,
cream
vor
Fla-
heaped.
with
of
pounds
two
one
nutmeg
three
flour,
milk,
one
tea
the
milk.
pint
of
spoon
of
eight
grated.
quarters
milk
with
pound
a
of
ginger.
Oake.
of
three
of
cup
quarters
best
of
flour, three
one
eggs,
of
weight
Tiiml"ler
of
of
one
the
sugar^
butter,
spoonfuls
of
one
in
dissolved,
soda
tumblers
eggs,
tea
OaJce.
Freemaii's
Five
one
in
butter,
table
two
sugar,
loaf
spoons
of
cups
quarter
of
of
spoon
butter,
cream
cinnamon,
one
tea
weight
seven
three
pound
a
of
one
oue
of
spoons
other
Pound
of
and
with
as
half
four
their
and
flour,
milk,
of
cup
nutmeg.
or
eggs,
of
tea
it
a
Flaige^m
Hfljrs.
one
of sugar,
and
soda,
spoon
sugar,
Two
clove,
cups
one
eggs,
cup
of
Oake.
half
a
a
make
of
one
cup
it.
to
S^ing^'s
Two
of
of
in
enough
of
spoon
one
thirds
two
eggs,
of
in
molasses,
cup
77
and
a
two
sugar,
half
allspice,
of
tea
of
raisins
spoon
butter,
stoned,
of
soda
Oookies.
Six
milk,
of
cups
tea
as
flour,
spoon
70U
like.
of
two
soda,
of
sugar,
one
with
flavored
"
of
butter,
dnnamon
one
or
of
meg,
nut-
CAKE.
78
IMCirs.
Xllectioii
BirierfiTfi^'
Lay
a
to
the
of
butter,
of
pint
a
sponge
flour,
nutmeg,
one
milk,
with
night
over
sponge
Oalce.
coffee
one
tea
spoon
two
of
of
of
cup
one
sugar,
if jou
fruit
and
soda,
add
morning
next
choose.
Hajn-ison
Oake.
Four
butter,
IMCirs.
of
of
in
nuts
fried
are
Jenn^
milk,
of
cups
five
enough
in
soda.
and
citron
put
a
wine,
table
molasses,
of
in
spice,
all-
ground
half
a
cut
of
pint
of
raisins
small
pieces.
knitting-needle
into
clean.
white
the
less
of
even
roll
to
sugar,
they
one
soda,
The
out.
will
soak
sugar,
one
cup
of
spice
milk,
to
your
fieit the
more
fat.
Oake.
of
eggs,
of
teaspoons
Xuincl
Four
out
of
cup
pound
can
you
bowl
two
flour
of
three
butter,
half
spoonfuls
of
come
spoon
Doiifi^lmiits.
pint
butter,
and
taste,
it will
eggs,
of
one
till
pans,
soda,
half
tea
ounces
FlaiiTfir's
Nine
of
clove,
of
three
sugar,
two
three
and
of
brandy,
ground
deep
cake
IMjrfli.
of
tea
a
Oalce.
spoon
cinnamon,
chopped,
Bake,
tea
eggs,
half
of
one
eggs,
dove.
ground
six
flour,
of
one
milk,
Finiit
spoonfuls
spoon^l
the
of
four
sugar,
of
one
spoon
eight
table
well
molasses,
tea
a
cups
milk,
two
flour,
Knifiplit's
Ten
of
of
one
half
soda,
of
cups
flour,
one
Flavored
two
tea
with
of
spoon
rose
cream
or
of
tartar,
lemon.
butter,
half
tea
one
of
spoon
CAKE.
Three
and
pint
half
eggs,
a
half
of
K.a.ili*oa"l
One
a
tea
of
if
Boston
Nine
of
of
pound
flour,
three
tartar,
cream
spoon
to
salt.
spoon
is very
of
one
sugar,
dry
flour,
little more,
a
butter,
of
one
two
two
egg,
one
tea
and
pound
half
a
(iiioe).
of
of
pound
a
scant
a
great
three
sugar,
quarters
flour, and
ginger
taste.
seeds
Smith's
Two
pounds
of
pound
IMCps*
Three
butter,
spoon
are
of
flour,
of milk,
eggs,
of
soda
Glo^eir's
pound
of
of
quarters
of
spoonful
six
eggs,
butter,
dissolved
soda
teacup
a
of
large
in
a
ginger.
Grix"fir^^^i*^^^*
Hoopeir's
pounds
three
tea
one
sugar,
six
improvement.
Griii^ei*1"]rea.d.
spoonful
One
cup
one
it is sifted, three
squash
butter,
Ilfirs.
Mirs.
tea
beaten
Griii"pex*1"]rea"l
a
eggs,
Caraway
tea
the
SoA
table
tea
butter
powder.
yeast
spoons
your
of
froth,
a
one
after
squash,
spoonfuls
to
to
half
soda,
and
milk,
a
butter,
sugar.
spoon
milk,
sweet
spoon
cup
of
in
of
cup
Oalce.
One
table
beaten
eggs
spoonfuls
Squasli
of
thin
table
one
sugar,
three
cream,
half
rolled
flour,
one
sugar,
Oa^ke.
cup
table
of
pound
a
79
of
flour,
cup
of
and
one
water,
rose
dissolved
a
in
a
half
cup
spoonful
of sugar,
of
one
ginger,
of
half
of milk.
C^alce.
flour, three
quarters
pound
of
sugar,
two
80
\
CAKE.
of butter,
ounces
of
wine,
half
of
same
Five
of
six
butter,
IMCirs*
eggs,
of
three
of
cup
half
chopped,
of
pound
slowly,
ten
sugar,
of
glass
after
flour;
with
brandy,
an
wine,
back
of
glass
'
soda,
nutmeg.
a
cream
powdered
half
gradually,
and
wine,
half
a
of
pound
one
bake
and
hour,
an
then
;
of
pound
added
for
well
beat
to
one
froth,
a
of
spoon
t
half
a
Oalce.
while,
to
one
which
tea
of
glass
worked
the
beaten
eggs
with
and
one
sugar,
PoxukI
butter,
beating
white
milk
Bi*ougrlitoift's
One
add
flour,
of raisins
pound
spoonM
Oalce.
Oiip
of
cups
table
eggs,
water.
rose
lM[a,i4ftleli.ea.d
six
nutmeg,
a
j
heat.
even
'
Savoy
Siscuit.
Take
twelve
of
weight
seven
the
in
eggs
mix
then
separately,
and
eggs,
flour,
with
of
weight
'whites
the
them
them
a
in
and
yolks
beat
flour
and
of
spoonful
the
sugar,
"
,
the
is mixed,
till all
sugar
peel
of
must
oven
half
pans
be
not
]%"i*fs.
beat
them
lemons,
large
three
cake
your
and
full,
and
sift
and
well
together
juice
the
the
on
sugar
of
;
grate
fill
two,
Your
top.
hot.
too
Almoiul
T^'lii-tteiii.oire's
I
Olieese
J|
OaJke.
Make
and
of
a
a
pound
glass
pQund
curd
a
of
quart
pound
of
of
of
of
of
milk
new
loaf
and
and
one
sugsu:,
;
take
butter,
almonds,
wine
yolks
the
of two
strain
the
wit^
a
of
tea
glass
a
it, then
skin
them
pound
glass
eggs,
rose
spoon
off
very
water
each
beat
a
of wine,
I
quarter
|
a
quarter
fine
;
of
beat
a
"
one
in
it^ half
of
mace
and
a.
^j
^
CAKE.
82
of
three
sugar,
of
soda,
as
stiff
spice
to
loaf
as
half
eggs,
a
and
taste,
your
of
cup
milk,
sour
flour
tea
enough
spoon
make
to
it
cake.
"Juml"lefii.
One
five
butter,
of
Take
ten
of
juice
the
and
whites
degrees
of
pound
one
alone
beat
;
;
Four
of butter,
then
with
bake
with
the
sifk in
and
lemons,
and
sugar,
the
flour
by
heat.
quick
a
granulated
of two
peel
yolks
them,
of
pound
a
grated
the
add
and
Oake.
four
milk,
tea
sugar
of
milk,
three
eggs,
of
spoon
flour
of
cups
one
sugar,
soda.
with
heaping
tea
of
spoonful
it
after
of
quite full, quarter
not
table
of
bowls
quart
of
spoonful
allspice,
a
of
is
of
pound
soda
of
two
sifted,
bowl
one
butter,
dissolved
cinnamon
pint
in the
; raisins
please.
Hiill's
BCJliss
Three
and
sugar,
one
whites
of
tar^^oQ^
nearly
Oake.
Two
if you
beat
flour,
of
cup
Fa,l"eiis'
milk,
them,
Oup
of
cups
and
two,
of
like.
you
flour, the
;
well,
Ocuiil"]riclgre
of
yolks
pound
a
Oake.
separate
eggs,
half
sugar,
if
Spice
flour.
of
quarters
the
out
Sponfi^e
Xjemon
three
sugar,
leaving
eggs,
pounds
two
the
white
pound
M!ajrl"le
a
cup
of
seven
soda.
half
of
cups
butter,
eggs,
two
Oake.
of
half
tea
flour, three
a
cup
of
spoonfuls
cups
cream
of
cream
of
white
milk,
or
of
tar*
83
CAKE.
Fiv"
one
of
cups
butter,
cup
clove,
of
one
cream
in
a
soda,
layer
of
yolks
last
the
first), and
it,
Butter
eggs.
dark,
or
half
have
you
seven
cinnamon,
nutmeg,
one
if
sour
"
of
then
a
of
cup
tea
a
put
pans,
your
of
spoonful
light
and
dark
the
of
one
half
"
table
a
with
alternate
molasses,
cup
one
sugar,
spoonfuls
and
allspice,
of
light (the
brown
two
table
two
milk,
or
spoon
flour,
throughout.
]l"]rs.
Soak
till
half
of
whites
when
baking
on
Spong^e
heaping
and
lard
to
the
taste
to
mixed
in, drop
in
slow
a
the
Beat
a
almonds
the
apart
the
gradually
sift
;
;
small
in
mixture
inches
several
in
add
then
then
dry,
taste.
stir
froth,
sugar,
tins,
them
water,
sugar
oven.
Two
cup
of
mixed,
of
one
stirred
;
two
sugar,
up
bread
sponge,
night,
over
milk,
cups
of
one
four
ter
butand
eggs,
fried
and
moulded,
morning.
OommLon
I"oiig^]iira'ts"
cups
two
nutmeg,
F'rencli
of sugar,
one
and
of
spoonfuls
tea
a
half
of milk,
two
of tartar,
cream
one
eggs,
one
of
soda.
Oake.
Two
cups
milk,
sugar
stiff
a
boiling
Doii^lmiits.
One
of
water
white
bake
and
them,
spice
well
are
in
easily, wipe
rose
to
powdered
they
parcels
with
eggs
almonds
sweet
off
rub
fine,
three
of
pound
in
will
them
pound
of
pound
a
skins
the
over
]M[a;Oairooii.s.
IL"e'vei*ett's"
three
worked
of
flour,
eggs,
to
a
of
three
and
cream,
one
eggs
sugar,
half
grated
lemon.
added,
and
of
butter,
Butter
rind
of
one
and
lemon
84
CAKE.
into
put
with
in
grated
must
be
then
add
after
milk,
the
The
flour.
and
added,
two
juice
half
which
into
turned
more
of
cups
of
lemon
the
the
of
spoonful
tea
a
other
soda
ingredients
four
flour, making
be
must
in
;
and
all,
bake.
HOss
Hull's
Two
of
of
cups
two
in
morning
the
cakes
small
bake
beat
; set
take
;
the
milk
with
to
and
butter,
rise
let
;
of
spread
the
and
dry
in
and
light,
pulverized
tops,
make
soft
rather
out
and
cup
'night,
get perfectly
egg
over
one
eggs,
over
roll
and
them
an
two
it rise
let
;
flour,
white
the
well,
of
cups
of
two
sugar,
yeast,
up
sugar,
a
little
in
of
four
in
oven.
IdCjrs.
Emerson's
The
and
eggs
and
flour,
and
few
flour
piece
a
chopped
;
spoon
water,
milk,
thicken
of
butter
out
to
of
one
;
rise
the
of
cup
Beat
stir
hour,
an
the
in
the
Sultana
bake,
cut
; in
night
over
size
of
one
sugar,
of
egg^
an
raisins,
in
or
the
morning
another
other
and
rounds,
and
yeast,
cup
raisins,
rise
again
baking.
Oommon
Two
half
lemon.
Buns.
to
roll
of
essence
minutes.
twenty
one
sugar,
weight
the
sugar,
for
together
of
enough
of
drops
bake
cups
in
eggs
A.l"l"ott's
Two
before
six
sugar
Mirs.
add
of
a
Oalce.
Spong^e
weight
flour,
of
K.usks.
Grin^er'birea.cl.
Karcl
cups
of
of
soda,
flour
one
sugar,
two
enough
table
to
roll
of
butter,
spoonfiils
out.
one
of
of
milk,
one
ginger, glass
tea
rose
86
CAKE.
BCount
OlA^r
Oalce
Sponfi^e
i;^rksli-
(ISmss
in^on).
fresh
Twelve
it is
Do
well
it.
heat
not
of
stir in
beaten
of
cups
half
sugar,
soda,
of
weight
flour,
in
eggs
and
juice
add
After
sugar.
seven
the
flour.
peel
grated
two
flour,
spoonfuls
one
of
of
made
cup
of
cup
molasses,
cup
tea
one
cinnamon,
coffee,
butter,
of
one
one
cup
tea
spoon
clove,
raisins
currants.
or
One
of
third
one
tea
of
of
of
cream
of
soda
cups
half
third
one
ginger,
cup
of
one
spoonful
tea
one
of
butter,
and
salt,
two
flour,
of
size
tea
of
one
an
of
spoon
egg,
soda,
half
sugar,
cup
spoonful
tea
flavor
with
tea
peach.
Plain
eggs,
three
of
flour,
dissolved
well
juice
of the
five
the
of
butter
eggs,
tartar,
"Jamaiea.
milk,
milk,
of
spoonful
half
a
three
milk,
Five
of
beat
Oake.
and
spoon
which
flour.
X2.ead^vHle
One
cup
GringreirTbiread.
into
molasses,
one.
egg,
cups
of
cup
soda,
one
Miolasses
!Rice's
IMEiris.
add
sift in
then
beat
sugar;
lemon*
a
Five
of
the
the
After
in
weight
light,
till very
separately
eggs
their
eggs,
ILieiULon
cups
of
sugar,
lemon
one
in
and
and
of
one
rind
milk,
lemon,
Oake*
grated,
after
bake
all
butter,
half
tea
is well
immediately.
one
of
spoon
beaten,
CAKE.
86
Oonm"on
Plum
Three
if
you
two
"
of
cups
have
eggs,
not
tea
Oa.ke.
flour,
of
one
sugar,
half
cream,
spoon
of
one
soda,
of
butter,
of
cup
of
sour
and
raisins,
half
cream,
of
little
"
milk,
spice.
JELLIES,
FEESEBYES,
BLANC-MANQE,
PART
PRESERVES,
Half
of
cups
of
simmer
it
moulds,
into
until
of
pints
add
in
rich
und
well
mixed
and
cream,
let
it
stand
stir
till
loaf
strain
;
peel
;
sugar
and
until
stiff
half
a
grated
of
pound
a
and
one
and
juice
the
of
quarters
together
half
then
;
"c.
Oiream.
isinglass dissolved
three
all
a
of
wine
white
BLANC-MANGE,
Velvet
ounce
lemon,
a
and
JELLmS,
an
87
EIGHTH.
Oiurtis*
IMCrs.
"c.
add
one
;
pour
cool
enough
to
one
pound
turn
out.
Jelly.
Oiunrant
Three
juice
of
then
take
white
and
juice of
boil
currants,
from
the
fire
stirring
sugar,
fire,
of
pounds
boil
for
hard
and
till
red'
currants,
stir
in
;
fifteen
minutes
of
pounds
two
dissolved
eight
for
quickly
of
place
again
it for
two
;
ulated
granthe
on
minutes.
*
After
days
in
it
a
is
put
hot
Frenoli
in
the
glasses,
set
or
three
sun.
]Rioe
Oustcurd*
/
One
/
lemon,
-
of
.
\
quart
tea
powdered
Boil
the
of
milk,
spoonful
three
of
eggs,
salt, and
half
a
thirteen
of
cup
tea
rice,
ono
spoonfuls
sugar,
milk,
rice, and
salt
together, until
the
rice
is
8B
PHESERVES,
soft.
Separate
grated
of
spoonfuls
the
rice
whites
put
To
soil
be
box
quarter
half
a
through
in
it
to
pudding
color
to
oven
tea
When
stir
your
and
the
and
set
it
two
cups
ice
the
on
of milk,
jelly
the
and
the
the
dish,
the
little
from
is turned
a
lemon
cool
;
when
it
into
top.
vanilla,
mould,
the
water,
gelatine,
strain
;
quite stiff,
the
of
yolks
the
and
sugar
the
of
Stir
cool.
cold
on
juice
pour
eggs,
little
a
water
to
away
two
to
a
boiling
set
of
lyhites
with
wet
and
sugar
sieve
in
over
fiill of
of
cup
a
stir
gelatine
mould
the
put
when
into
ten
lemon.
and
the
Sno^iv.
One
add
fire,
turn
with
the
and
and
sugar
whites
of
the
place
top,
of
whites,
cold.
eaten
Beverly
then
the
juice
the
thickens,
the
over
beat
it from
take
till it
yolks
beaten
and
the
spoonfuls
;
"a
from
eggs
tea
lemon
the
sugar,
is
of
three
with
of
peel
BLANC-MANGE,
yolks
the
yolks
the
beat
JELLIES,
mould,
two
the
over
the
turn
eggs,
fire
custard
serve.
Oustaircl.
Soft
One
five
quart
boil
a
of
nine
milk,
stick
or
taking
eggs,
the
out
two
of
cinnamon
in
add
the
eggs,
and
the
eggs
thoroughly,
of
whites
the
milk,
moving
re-
,
before
it
white
into
and
the
Six
set
ihsm
Beat
boiling milk,
quickly
mellow
tart
;
you
sugar.
remove
cored
;
put
oa
them
the
stirring
before
apples
in
stove
a
pan
;
when
one
it turns
to
with
be
one
until
way,
to
dered
pow-
and
it
turn
thickens,
whey.
quarteredj
pared,
half
of
cup
a
t"a
they begia
cup
to
of
And
water,
growtender
with
milk,
the
into
the
stick,
it, and
strain
and
water,
cold, take
warm
it, add
of
feet,
half
with
then
loaf
the
moulds
them
into
wet
strain
put
from
the
juice
whites
the
through
skim
and
fat
the
and
and
away
the
sugar,
wine,
hour,
cool
dissolved,
mered
simmove
re-
sugar,
with
rose
Jelly.
when
Madeira
is
taste
your
vamlla,
or
it in.
it hoil
let
to
8te.
cinnamon
isinglass
nearly
pair
one
water,
an
sweeten
Foot
Take
of
till the
when
turn
Oalf^s
stick
a
fire
the
over
BLAKC-MAKOE,
JELLIES,
PBESEEVES,
m
a
constantly,
and
top
strain
bottom,
three
lemons,
of
seven
eggs
;
flavt"red
bag.
boiled
well
and
quarter
ounce
it
then
of
flannel
of
gallon
a
of
pint
a
boil
it half
SlaxiCi"ma.n|ire"
Three
sweetened
or
enough
to
boil
seasoned
the
on
when
twice
or
once
a
dissolved
isinglass
it;
cover
up
and
one
of
ounce
an
cream
taste,
to
half
and
of
pints
in
gelatine,
water
warm
dissolved
cover
with
till rather
thick,
then
it
stir
cream;
of
well
and
and
cream
it
put
it
pour
in
the
moulds.
SlaAO-mangr^*
Yello^ipr
made
May
be
to
custard
on
Soak
y"KLr
make
eggs
taste;
a
and
the
but
gelatine
strained
cream.
ODMOe.
drops
sponge
off
drain
soaked,
well
;
four
of
instead
dozen
a
above,
the
":atoii,^
"Mth.
are
as
^custard
white
when
of
oeel,
of
any
a
one,
pour
in
sweet
of
the
wine
wine
of
cream,
flavored
and
pint
over
the
;
that
the
after
main
re-
may
yolks
sweetened
cakes,
thcjr
then
of
to
beat
FUESEBVES,
whites
the
high
as
with
as
Pliuni
with
plums,
let
from
come
in
it
put
iht
on
fruit, strain
should
have
91
custard
the
of
pound
till
currants
after
which
juice,
and
minutes,
IMtrm.
and
ripe
into
pulp
for
allow
layer
of
so
Let
till
the
peach,
and
syrup,
and
ripe
white
into
boil
time.
the
then
for
of
sugar
GrSLfge
equal
the
strain
twenty
to
a
minutes.
ten
Jaxxk^
sieve,
a
of
weight
whole
till
put
all
loaf
the
sugar
suJQ"ciently thick,
sugar
are
for
it is fit for
to
used
the
and
use.
a
of
bowl
then
a
them,
pare
peach
layer
;
of
put
a
sugar,
up.
days
two
and
stone
jar,
stone
turn-over
scald
JPeaoii.
peaohes,
the
they
stand
them
skim
about
an
Boil
of
of
peach
on
and
fire
poimd
a
Phreseirvecl
bowl
a
has
pots.
peck
a
the
through
with
]MCajrl"leliesid
Take
all
flows,
over
half
gages
sifted.
into
put
juice
incision.
GS-reen
pan
and
pounded
it
set
boil
green
a
the
stirring
juice
the
add
Bairrett's
Rub
the
Jelly.
jelly bag,
througLa
over
water
all
the
cover
jelly bag,
a
sugar,
slight
a
Cixn-ant
Boil
till
through
loaf
of
of
pan
gently
jar,
stone
a
deep
a
boil
water
equal weight
an
Bla,ok
off
and
in
them
put
put
the
the
Damsons
and
lemon,
StCr.
can.
bladder,
and
fire,
and
and
sugar
jou
sound
with
and
BLANOMAXGE^
Jelly.
Take
jar
JELLIES,
;
drain
peach,
skim," and
off
stand
two
again
the
boil
syrup,
days
return
;
drain
to
the
four
boil
in
of
bowb
fte.
four
bowls
of
into
torn
jars
with
a
sugar,
dipped
paper
it.
over
^pple
add
blackberries
and
thorooghlj,
brandj
GE.
"Ttuii"
BlAol"l"ei-rx
To
BLA^C-XA^f
JELLIES,
VKESESYES,
"
"Tam.
Core
and
allow
well,
make
a
equal
lemon
peel,
until
fruit
the
looks
and
stir
and
sauce-pan,
add
the
with
the
water,
grated
some
boil
apples,
clear.
carefully,
them
sugar,
in
ginger
little
a
throw
sugar,
Jam.
'ELeus]pit"enry
Pick
white
and
apples
adding
then
them
apples, chop
weight,
by
well,
little
a
of
sugar
skimming
and
boiling
your
of
qnantitr
quantity
of
syrup
good
a
pare
it
take
continually
when
the
;
fruit
the
put
for
slowly
of
berries
first
into
quantities
particles
watery
simmer
sugar,
equal
evaporated
are
fifteen
twenty
or
minutes.
"Tain..
Blii.et"enry
boiled
To
and
of
same
sugar,
boiling,
with
of
quart
fiavor
of
quarters
constantly
a
of
bowl
sugar,
stirred.
water
boil
to
six
put
to
your
large spoonfuls
jelly,
a
taste,
stir
put
it
into
all
of
sago,
the
time
moulds,
and
cream.
Sti*a,^ii^l"erries.
I*reserve"l
a
three
to
Jelly.
one
while
eat
fruit
thoroughly,
"SLS"y
the
of
bowl
A
Pick
off
quart
of
all
sugar
the
stems,
;
mix
and
well
to
with
every
the
quart
sugar
of
and
fruit
put
add
them
a
PRESERVES,
slow
over
a
put
them
fifteen
into
till the
fire
over
hot
a
minutes,
seal
wash
;
bottles
As
the
on
taken
are
corks
from
of
in
and
allow
of
cold
the
three
cherries
them
;
lightly,
(keep
the
striking), put
the
nearly
three
hours.
the
bottles
after
it ;
cooled
off
the
little, cement
a
add
of
pound
a
the
of
quarter
a
Boil
minutes.
hour
an
the
to
sugar
pine apple
the
then
;
water
;
put
;
move
re-
in
put
the
the
till thick.
S3rrup
"Jam.
Boil
the
and
then
boil
of
pomed
pounds
oi
qpiarter df
of
the
in
grapes
tender,
grapes,
side
hot
dry place.
a
boil
fifteen
boil
Grx*ape
A
in
to
and
and
them,
them
for
A.pi"le*
sugar
water,
for
it boil
and
and
cork
from
replenish
Pine
pound
apple,
let
take
not
water,
them
water
put
of
kettle
a
away,
and
Preseirved
slices
boiling
pound
a
bottles,
and
the
do
them,
to
sugar
prevent
boils
closely,
A
quickly
them
best-;
weigh
them,
of
in
range,
water
is the
wide-mouthed
to
apart
the
drain
bottles
the
kettle
Put
thea
tightly.
up
pound
a
into
them
place
boil
them
it well.
cherry
and
of
quarters
put
red
bright
stems
let
form,
to
Ohenries.
JE^eservod
The
and
fire,
9^
ftc.
commences
syrup
skimming
jars,
stone
BLANC^-MAKGE,
JE4LIES,
a
add
half
the
pound
range,
little
and
enough
of
sugar
of
tmnateev.
to
a
make
to
pound
ojf
hour.
an
a
peel
of
long
water
pound
a
to
sugar
each,
a
pound
aaad
ginger
boil
juice
tied
8k"wly
up
for
of
in
Ta:k"
four
a
lemons,
bag
three
;
put
hours;
on
(Ax
and
the
PRESERVES,
9i
One
of
ounce
six
lemons
dissolved
or
it
of
pint
a
all
the
squeezing
juice,
let
the
and
drop
is
egg
an
through
the
to
sweeten
;
boil
flannel
a
jelly glasses
your
rind
the
isinglass
of
white
it
it in
put
;
till
and
with
water,
time
shell
and
of
pint
a
lemon
the
sugar,
minutes,
seven
without
bag
stir
;
loaf
in
isinglass
add
;
with
taste
six
"c.
cTellj".
Hiemoii
of
BLANC-MANGE,
JELLIES,
before
it is cold.
M!rs.
a
Glover's
Rub
the
fine
cloth
of
pint
Omrrant
fruit
three
;
juice
through
;
set
over
of
is
done
and
then
it will
sugar
to
and
stir
skim
fall
through
squeeze
of
pound
a
fire, and
good
a
it
from
every
sionally.
occa-
skimmer
the
sheets.
I*reseirved
^pple
Core
and
eights
of
;
;
be
when
boil
the
pair
make
water
can
let
boiled
tender
and
up,
it
boil,
after
flavor
then
put
breaking
all
vanilla
in
as
or
a
a
into
pint
much
apple
them
carefully
little
lemon,
cut
half
to
sugar
add
and
apples
remove
;
done,
are
with
of
pound
a
and
without
;
good-sized
of
syrup
nice).
(very
dozen
a
a
more
and
as
sugar,
turn
over
apple.
Ooeoanut
Oakes.
Take
skin,
the
and
cpcoanut
well
on,
sieve,
a
quarters
"When
in
JTelly.
;
mixed
and
meat
of
two
grate
them
;
add
roll
twenty
the
it
white
into
minutes
cocoanuts,
equal
an
of
an
egg
balls, flour
will
bake.
off
pare
of
weight
not
a
beaten
tin
;
the
dark
sugar
and
after
it is
sheet, lay them
PRESERVES,
Four
table
four
milk,
part
cream
if
when
it
boils,
;
the
on
in
of
spoonfuls
sugar,
bean
BLANC-MANGE,
JELLIES,
beaten
eggs
mixture,
four
arrowroot,
together
the
remove
boil
;
and
white
of
of
new
vanilla
milk
the
turn
thickens.
it
till
stirring briskly
of
bit
a
bean,
W
quart
a
it, with
have
you
"c.
Put
moulds.
Mix
one
water,
and
four
the
over
time
Hien"on
the
in
quart
a
together
;
one
of
for
the
place
;
table.
and
custard
each
r*re"eirvod
them;
sound,
them
lay
with
in
weigh
two
it
set
cream,
boil, stirring
a
all
the
until
the
water,
of
a
pan
containing
cup
it thickens
;
whites
the
spoonfuls
a
of
to
white
rind
and
beat
well
mixture
glass
cool, put
when
;
sugar
the
add
;
quite light
are
grated
white
and
stir well
they
into
stiff
a
of
hot
a
wine
and
froth
with
put
on
a
the
glass.
a
cold
muslin
slowly
them,
and
medium-size
in
a
sofl,
allow
put
then
sugar
of
into
the
drain
equal
halve,
pare,
quarter
and
bag
;
for
sauce-pan
with
water,
till
pears
in
and
preserving;
a
pound
weight.
of
let
water;
them
;
jelly glasses
and
sugar,
in
Peajrs.
Select
simmer
of
yolks
of
rose
it cool.
eggs
boiling
Whip
three
in
eight
of
stir until
brandy
knife,
of
lemons,
and
place,
tied
to
come
let
the
quart
a
of
wineglass
a
sugar,
into
just
it off, and
yolks
of two
juice
them
white
all
it
with
Ousta.irds.
Beat
stir
let
and
take
;
of
stir
;
fire,
milk
rich
ounces
well-beaten
eggs
the
of
gill
on
a
core
cover
ginger
them
sieve,
PRESERVES,
96
Pare
with
and
pears,
the
let
are
cold
when
let
on
the
the
dish, and
a
in
them
put
Take
four
in
fully
of
strain
cold
Put
into
jelly
of
cinnamon,
of
three
lemons
the
whites
cold
water
;
of
in
and
a
set
it
pint
moulds
aside
it
or
the
rind
and
of
four
four
best
"
let
it simmer
;
sticks
and
juice
half
white
five
"
;
minutes,
jelly bag
a
pint
cider
champagne
for
a
of
pound
a
through
pour
in
eggs
of
and
cool
to
fire.
half
wine,
care*
aside
three
with
pint
them
jelly.
the
quickly
settle,
to
the
on
boil
skimming
set
with
shells
one
sherry
ayrup
into
cool.
to
Blano-man^e.
]|"ocus
Take
into
of
in
and
cloves,
and
stir
dissolved
sugar
set
the
cleaning,
hours,
from
sauce-pan
whole
;
Beat
fat
the
a
three
five
cullender,
a
all
pears
Jelly.
after
and
for
water
remove
the
ir-ee*
feet,
through
lire,
the
on
pour
the
tightly.
calf's
quarts
;
when
of
set
a
when
the
then
;
to
syrup
put
in
lay
minutes
;
and
and
boils
twenty
the
jar,
Oair"s
Pliiladelphia.
it
evaporate
your
Cork
cold.
quite
for
return
particles
watery
lemons,
when
;
slowly
"c.
fresh
three
ayrup
cook
them
pears
and
into
juice
BLANC-MANGE,
of
rind
the
thinly
the
lay
JELLIES,
an
of
ounce
of
quarts
two
thickens
strain
;
wash
moss,
milk
new
through
a
;
and
thoroughly,
let
it simmer
sieve, flavor,
slowly
and
put
put
till
it
it
into
moulds.
Italian
The
the
two
Sulo^v^.
whites
juice
of
quarts
of
six
of
two
dossen
lemons,
water
;
two
mix
eggs
whipped
pounds
the
of
water,
to
white
juice,
a
stiff froth,
sugar,
and
and
sugar,
96
PRESERVES,
the
carefiiUj;
syrup
the
over
one
eggs,
into
the
the
soft
into
yolks
custard,
served,
and
the
paper
of
dish
three
gelatine,
of
the
pour
of
ready
custard.
into
to
pint
lemons,
two
into
pour
a
the
be
mould
your
one
add
eggs
and
when
two
and
eggs,
of
into
put
of
juice
of
milk,
dish
in
which
eaten,
pour
cool.
when
water,
of
mould
pint
of
lemons,
two
cups
a
sugar,
cool.
to
make
and
it
from
of
whites
to
of
half
a
the
together
and
sugar,
and
pint
a
beat
;
and
juice
gelatine
thicken
of
box
of
of
box
gelatine
add
whites
it
cup
third
dissolved
a
let
water,
One
To
half
to
on
boiling
stir
brandied
with
tightly
cover
"c.
top.
Pour
two
BLANC-MANOBr
JELLIES.
the
is
a
to
mould
be
SAUCES.
PART
99
NINTH.
SAUCES.
To
darify
To
Sn^air.
two
water,
and
before
hot
pounds
of
dissolve
it.
stir
in
will
keep
Sea"3on
little
rose
or
of
spoon
put
into
a
to
eggs
;
boil,
of
and
watch
cool
and
cool
place.
it
bottle
the
add
a
cup
of
it*
boiling
well
and
half
scant
a
milk,
together
and
;
without
water
tureen,
sauce
Stir
of
cup
of wine,
glass
sour
stir all
of
a
even
one
sugar,
like.
you
it, and
into
in
kept
cream,
a
as
spoonfuls
table
clear
granulated
to
nutmeg
add
it effervesces
all, and
white
soda
if
place
two
pint
a
ISaiioe.
back
worked
butter
four
of
cups
of
When
time
6W;reet
Two
dissolved
well.
put
sugar
whites
the
long
a
When
well
carefully, skimming
This
granulated
a
tea
when
then
add
stirring
it
disturbing
litUe
as
at
as
possible.
Gro"Hl
Ooiunioii
Half
of
a
butter,
dredge
pint
of
minutes.
in
pint
a
^Auoe.
of
glass
about
of
bowl
a
rose
table
boiling water,
brown
water
whipped
spoonful
stirring
of
table
two
sugar,
to
a
for
Then
cream.
flour, and
well
spoonfuls
two
add
or
half
three
a
100
SAUCES.
Take
into
three
of
pint
the
butter
be
to
made
Oyster
on
then
turn
on
boiled
three
the
to
goes
scant
a
and
eggs,
table.
and
sauce,
egg
instead
pint of
a
of
quarter
of
water
spoonfuls of
table
two
eggs.
of butter,
pound
a
boil
to
(eyen full), let
flour
solid
and
it boil
and
add
mint,
and
stir in
spoonfuls
table
three
once,
boils
it
when
;
pint of
a
oysters.
IMQut
Sauce.
Strip
off
the
before
hour
an
tender
it well
powder
;
half
A
a
of
quart
pint
of
sinmier
the
and
sugar,
Boil
a
chop
with
cover
large pint
and
slowly,
thoroughly
quart
half
of
pint
them
vinegar
pint
cranberries,
slowly,
and
cranberries
the
in
half
moulds.
your
and
a
half
of
white
water.
Ox*aii1"ex*x7r
pint
put
and
sugar,
Sauce.
cranberries,
of
of
beat
bruised
Oraufeenry
Soston
One
of
serving.
water.
Haverliill
sugar,
with
cranberries,
jelly. When
One
leaves
Sauce.
Oranbeirry
]
;
Sauoe.
Put
to
it
flour
well
chop
as
as
in
stirred
capers
a
of
it well
braid
and
butter
ISauee.
Is
fine
of
pound
boiling water,
Oapei*
of
a
spoonfuls
even
stir into
a
of
quarter
be
sure
Sauce.
three
not
quarters
to
bum.
pint
of
sugar,
SAUCES.
ScLuoe.
SuperloiT
Turn
to
cream
a
Pare,
of
core,
water,
to
nutmeg
of
lump
a
boil
them
half
a
sherry.
boil
apple
and
till
of
till
add
apples,
add
then
tender,
and
sugar
with
flavor
and
when
and
above,
as
sauce
core
(piart of
a
done,
stir
water.
rose
that
continue
and
the
sugar
quinces,
then
perfectly tender,
sugar,
minutes,
add
three
boiling
penetrate
may
in water
cover
for
the
quarters
ten
of
a
fifteen
or
quince.
Sauce.
Beverly
Two
back
of
quart
a
up
Sauee.
butter,
pare,
pound
cups
to
a
boiling
of
and
sugar,
cream
;
add
off,
three
little
a
put
water,
take
minutes;
the
over
and
add
of butter
quarters
flour, stir
it into
fire, and
let
immediately
it
worked
gills
two
boil
two
glasses
two
wine.
I^ieiuou
Pat
two
to
Sauce.
Cut,
of
cut
the
Quince
of
and
A.pple
Prepare
and
begins
taste.
Salem
in
of
glass
a
stir it till it
and
worked
previously
been
fire,
sugar,
Sauce.
^pple
cup
the
on
of white
spoonftds
have
well-beaten
the
to
on
table
which
all
add
then
thicken,
cream
four
*butter,
put
;
boiling
; add
eggs
of
three
and
of
pint
a
of six
yolks
101
Sauce.
two
tea
cups
of
spoonfuls
milk
of
on
flour,
to
two
boil
;
cups
when
of
it
boils,
sugar,
stir
and
ii^
the
SAUCES.
102
juice
and
take
;
of
rind
white
milk,
the
from
the
and
fire,
add
the
lemon.
of
and
half
table
Turn
flavor.
spoonfuls
it
on
of
pint
a
well.
it
let
the
boil,
it
with
boils
a
;
a
nutmegs
steadily
bea^together
;
and
then
flavor
about
till
not
all
till
cover
of
gill
a
but
"c.,
sugar,
gently
do
is
do
in
water
stir
not
dissolved
;
it
pour
cold.
Sauce.
spoonftils
until
together
cup
the
simmer
but
with
flre,
in
put
table
eight,
stir
please,
boils,
Oonnnoii
To
grated
one
water
warm
the
on
tureen,
G}-o"m1
and
of
wine,
of
quarter
a
hour.
it
when
of
quite
not
sugar,
glass
one
sauce-'pan
a
white
spoonM
an
Set
of
butter,
table
a
into
it
three
eggs,
vanilla
stir
bowl
pint
pound
nor
and
three
Sauce*
One
;
and
sugar,
liViiie
for
of
yolks
the
boiling
it
eggs
Sauce.
Beat
it
three
grated
Oream
of
of
yolks
beaten
of
add
with
hot
a
of
white
water
;
spoonful
lemon
;
and
set
or
rose
four
add
sugar
then
on
put
the
of
two
water.
of
into
fire,
wine,
butter,
a
and
or,
pan,
sauce-
stir
if
till
you
MISCELLANEOUS.
PART
108
TENTH.
MISCELLANEOUS.
MTine.
BCiillecl
Put
water,
and
sugar,
heat
to
three
the
juice
all
of
quart
tea
for
Drink
salt
;
of
pint
hot
witk
then
;
care,
pitcher,
and
the
minutes.
three
with
when
in
put
preserving
on
pour
a
cold.
nice).
rice,
and
let
and
hours,
two
four
add
it
do
simmer
of
cups
on
the
and
water^
back
of
the
stir it.
not
K'lee.
"Jelllect
To
of
spoon
range
of
a
a
well-beaten,
stir for
apples
(very
cup
a
wine
and
into
water.
rice
Wash
good
half
to
eggs,
of
boiling,
them
put
;
three
pint
a
four
or
boiling
Boiled
a
while
eggs
Roast
add
boil
a
allspice
or
it;
steep
and
spice
dimamoii
little
a
three
of
pints
milk
put
tea
a
of
cup
rice,
and
a
,
little
hours
salt ;
;
cover
it
beat
it
weU,
close, and
and
put
let
it
it
into
simmer
moulds,
about
three
and
eat
as
blanc-mange.
T*ocu8t.
Ora^ker
Separate
a
dozen
hard
crackers, lay
them
in
a
dish,
104
MISCELLANEOUS.
and
poor
soft
put
milk
;
water
in
two
in
put
Bfusli,
half
on
it
of
in;
is
a
so
into
till
on
sifted
till thick
nice
very
the
spoonftQ
one
enough
time
the
all
stirring
add
then
in
and
when
little
a
time
mean
salt.
o(
and
let
you
have
it
then
boil,
ening
thick-
gradually,
and
enough,
to
When
the
meal
raw
stir
enough
water
spoonfuls
tea
let it boil, and
and
another
it
is
done.
receipt.
]M[iifiili.
Fidecl
Made
a
on
of
cup
for
hard
them
of
enough
to
and
it
prevent
in
cut
from
Grimel*
Oatmeal
Put
fat
it is wanted,
griddle.
the
to
before
day
with
Med
and
sticking
the
above,
as
slices,
boil
in
;
meal
two
boils, stir
batter
and
through.
boil
to
Indian
with
of
salt,
Pu^dinip.
water
sifted
smooth,
water
This
of
little
a
bits
till heated
oven
quart
a
on
nice
'JtLeLmty
pint
a
make
the
the
put
;
three
or
or
Set
them
over
thickening
of
butter,
on
the
an
raisins
a
of
quart
hour.
Take
smooth
with
boiled
are
skim
and
up
white
it is
wheti
in
make
it boil
little
a
top
the
let
;
half
and
oatmeal,
salt ; when
raisins
and
sugar,
table
two
cold
it
well,
grate
a
;
add
little
tle
lit-
a
in
stir
then
the
bit
a
nutmeg
served.
AinroTVTTOot.
Two
and
spoonfuls
table
boiling
nutmeg
to
is
taste.
as
thick
wet
arrowroot
turned
water
till it
of
upon
as
you
with
cold
it, stirring steadily
like
;
wine,
;
fuls
spoon-
water
enough,
boil
to
water,
sugar,
water,
while
mean-
and
MISCELLANEOUS.
106
fine, and
mashed
the
into
cool
when
in
keep
and
the
hop
water
add
enough
cool
a
of
spoonfuls
worked
flour
work
to
yeast
it
it, stir
upon
it.
tle,
Bot-
place.
K.iun"
Cytkenry
A
strain
potatoes;
well, and
table
three
of black
peck
four
twenty
them
two
sugar,
gallon
of
best
New
better,
if
kept
well
in
corked
The
it
is
add
older
two
and
it
for
excellent
for
water
blackberries,
rum.
;
cold
demijohn,
a
quarts
England
in
soaked
cherries,
Put
hours.
brown
pounds
wild
a
is
the
summer
complaints.
]BiE|j:lifiili
Five
Pudding'.
of
cups
fine,
chopped
suet
flour,
of
one
of
one
milk,
raisins,
of
one
apples,
or
of
one
syrup,
and
spice
to
taste.
your
To
be
with
eaten
One
of
quart
and
sugar,
water,
little
will
of
from
in
day
the
keg,
;
;
dissolve
and
put
the
it
is
it
a
it
of
pounds
when
till
month
a
three
water
juice
the
each
water
off*, scald
it
turn
add
then
be
juice,
currant
gallon
one
fresh
which
sauce.
liVine.
Oiunrant
the
cold
half
in
in
sugar
ferments,
done
brown
add
a
fermenting,
to
months
two
cork
and
again,
;
tightly.
Seei*.
Oinarer
Two
gallon
of
of
ginger
water,
warm
to
stir
a
pint
it well,
of
and
molasses,
add
half
add
a
a
pint
lively yeast.
If
in
of
ounces
the
you
it
wish
yeast,
to
sweeter
suit
youx
or
taste.
hotter,
add,
before
putting
1
i
J
i
107
MISCELLANEOUS.
To
quart of juice add
a
and
pound
brandy,
for
standing
of
sassafras
of
tartaric
half
and
essence,
quarts of boiling
three
sugar,
pound
a
a
days.
of brown
quarter
water,
twelve
or
a
little
cork, after
shrub, and
of the
and
; add
; boil well
sugar
bottle
a
ten
pounds
Three
of
gill to
a
pint of water,
scant
a
half of crushed
a
Slix*u1"*
Oiu*i*a,iit
Sjiigrlit's
'Mjr".
acid,
of
ounce
an
ounce
one
of
extract
sarsaparilla.
MTliey.
TTine
Boil
put
curd
off the
York
table
spoonfuls
ten
to
three
cinnamon,
of wine,
aside
till the
set
the
to
It
taste.
wine.
stick of cinnamon
a
fifteen
with
boiling milk
minutes
; then
stirring very
eggs,
taste, and
to
little
a
milk^ and
; stir it
well, and
take from
rapidly;
pour
; mix
into
the fire,
take
your
out
the
moulds.
Jfeilly.
and
ounce
a
pint
sweeten
as
of rice flour
into the
sweeten
GrelAttne
An
a
then
and
is nice
of milk, with
smooth, pour
add
again,
whey,
cider
it half
to
Oiistajrd.
quart
a
boil from
half
till it boils
good country
Boil
and
of milk, add
settles,pour
TSe^w
when
fire
the
on
is said
five
quart
a
of
pint
quarters
of
boil
from
then
strain
a
a
wine,
pound
fifteen
half
to
of
of
the
gelatine,one
juice
sugar,
twenty
through jellybag,
of
two
two
eggs
minutes
and
quart of water,
lemons,
and
without
cool for
use.
three
shells, and
touching;
MISCELLANEOUS.
Y(^
SuoootaslK.
the
off
Cut
just
enough
water
then
add
hour
one
and
corn
;
quart
a
boiled,
When
minutes.
salt, ai^d
milk,
or
cream
some
the
in
put
thirty
boQ
and
beans,
Lima
and
boU
in
cobs
the
put
and
them,
cover
cobs,
the
remove
of
to
and
cobs,
the
from
com
butter.
Tripe
of
indies
three
flour,
milk.
adding
into
tripe
the
Fry
out
some
and
fry
Half
sugar,
and
chocolate,
the
If
and
butter,
cup
HMrs.
apples
a
in
the
just
done
;
little
a
of
dish
enough
spoonfuls
two
water
grate
Put
water.
the
on
quantity.
small
a
of
and
mixture
the
in
stir
of
milk;
little
a
pounds
half
a
of
and
sufficiently.
boiled
milk,
parsnips,
off
drain
salt
and
and
hours,
of
and
that
to
sago,
eat
the
pepper
turn
over
^^pple
will
hold
nearly
and
with
fill
cover
milk
to
in
put
beat
;
them,
cover
water,
wise
length-
them
slice
and
enough
water
X^ixicoln's
Into
and
cup
glass
a
it has
wash
boil
thoroughly
a
in
the
^W^cu8liinst"""^)-
it boils
before
dip
pork,
by
brown.
light
one
sugar
batter
of
Pmrsnips.
Scrape
half
with
soon
Oook
of
quarters
try
;
it hardens
;
three
just
till thick
n?o
chocolate,
mix
and
milk,
boil
of
pound
a
spoonfuls
of
slices
a
squares
thick
very
a
(iKliss
Oamdy
OKooolate
brown
make
and
into
cut
table
three
egg,
one
salt,
batter,
and
water,
warm
take
;
little
a
in
washed
be
Must
an
up
a
egg
till
piece
with
them.
Pucldine:.
two
it ;
all
and
quarts,
sprinkle
with
sugar.
hot
pare
over
water.
and
six
cut
table
Bake
MISCELLANEOUS.
Make
milk,
of
soft
a
scant
add
boil,
let
nlilk
them
add
of
cups
of
of
spoon
a
and
you
half
of
milk,
like,
of
sugar,
TTli-ite
Four
dissolve
of
cups
and
they
as
are
is
It
a
of
one
one
cream,
of
spoon
buttermilk,
not
the
soda
lastly
flour.
in
the
ger,
gin-
use
a
molasses,
bake
two
sugar,
between
juice
eggs,
two
of
one
crusts.
Oa,l"e.
flour,
three
as
of
two
sugar,
whites
eggs,
flavor
one
beaten
cup
of
butter,
separately,
fruit
^
please.
you
Oa,ke.
Sairatogra.
Five
and
CE^almer).
lemon,
cups
of
and
time,
a
custard.
salt,
have
you
;
SJmil^r's
Four
if
a
half
at
molasses,
of
spoon
If
I*ie
A^unt
one
tea
butter
of"
two
salt, ginger, and
ILiemoii.
One
the
on
to
whites,
fast
as
milk
Gi-iii^e]r1"i*eacl.
flour,
soda.
butter,
and
tastefully
buttermilk,
one
table
remove
IMColasses
of
one
then
the
spoonful
a
of
pint
to
Beat
taste.
to
a
quart
a
eggs,
dish.
AjoiKeirst
Five
half
lemon
on
eight
flavor
on
and
sugar
them
lay
and
put
eggs,
of
yolks
sugar,
boils, drop
handsome
very
the
thoroughly,
set
and
done,
the
little
a
the
when
of
cup
of
whites
the
of
custard
109
eggs,
cup
and
two
and
a
a
half
of
half
Miountaln
cups
of
milk,
four
of
soda,
flavor
of
cups
of
butter,
flour,
flavor
cup
with
and
a
half
peach.
Oalce.
flour,
eggs,
with
of
two
one
lemon.
tea
sugar,
spoon
one
cream
of
butter,
one
of
tartar,
one
MISCBLLAJfEOUS.
110
One
bread
readj
stale
a
using,
be
most
and
flour
(baker^s)
place
remored
loaf
sliced
the
carefnllj
cakes
griddle
as
salt,
; Ho
when
be
eaten
saoce.
IMQrsi.
Oliaidi^ok^s
Soak
scant
a
black
then
more
pint
a
;
take
and
eggs
bake
For
Just
one
the
forcemeat
spoon^
of
quarters
of
and
twelve,
veal
in
small
hour
an
longer
half
balls,
bler
tum-
a
Oakes*
and
water
fire
;
and
quarter
of
cream,
way
a
when
it
tea
a
of
cup
it
let
butter,
stir
boOs,
cool.
of
soda
;
in
placed
in
When
spoon
with
lemon.
knife
and
fill with
boils
the
the
two
cups
a
of
cold,
add
five
drop
on
tins
eggs
of
and
sugar,
stir
;
it
take
cakes
milk
in,
from
are
set
to
half
and
a
boil
of
cup
continue
the
fire,
baked,
beat
;
flour.
stirring
and
flavor
with
open
cream.
Oake.
Sponge
six
of
it thickens
When
OHelsea
pint
one
cup
milk
the
until
"
one
eggs,
before
Beat
boil
by
pot,
quickly.
two
up
the
morn'
eggs.
off
it
a
of
until
up
and
pot,
lemon,
four
cut
;
the
three
Boil
the
the
tea
a
cloves,
salt.
in
;
into
put
Teal,
Oream
the
on
sauce-pan
of
into
a
and
of
of
Soup.
night
and
;
cullender
T"txiey9"
Half
flour
oimce
a
half
add
wine,
IMCrfii.
an
back
put
;
of
knuckle
through
and
pieces
a
Bean.
over
water
spoonful
tea
strain
and
half
and
beans
of
with
pepper,
allspice,
of
quarts
o'clock,
ei^t
Black
quart
four
add
ing
or
Cut
before
fried
little
a
batter.
It
and
Puct^Mn^.^
^gs,
hour
an
cook,
to
three
batter.
the
Br^ad
thin
a
half
;
in
milk,
make
to
slices
with
of
pint
enough
in
"Vie"l
TEUVm
B"rs.
two
minutes,
add
three
cups
of
sugar
'
a
MISCELLANEOUS.
and
beat
tea
spoons
water
of
minute
one
of
soda,
of
add
flour
the
;
it,
of
flour,
flavor
as
cups
of
cups
in
tartar
two
in
dry,
two
; next
cream
then
;
Ill
with
flour
and
one
with
tea
one
cold
spoon
and
please,
you
of
cup
'
two
bake
quickly.
This
make
will
Oat:iii.eal
half
the
boil
a
add
(more
if
MjLss
with
Skim
spoonful
like),
you
Boil
in
stir
in
a
and
of
the
well
two
in
quart
in
stir
table
spoonfuls
of
a
of
it
fire, and
the
water
and
of
sugar
it boils
when
add
;
milk
a
of
piece
cold
night.
over
meal
small
of
let
Pudding.
Indian
pint
it
nutmeg.
milk,
a
Stir
and
from
let
cup
tea-
a
salt.
take
pint
and
tapioca,
half
remain),
grated
of
spoonfuls
mixed,
of
little
a
and
raisins,
ITapiooa;
a
table
seven
;
little
a
tapioca
morning
molasses,
When
well
Indian
cup
the
and
raisins
butter,
of
cup
thickening
a
the
it
of
Bond's
Soak
pans.
a
water
(letting
minute.
tea
of
Prepare
wet
water
a
put
water
hour.
an
oatmeal,
into
of
quart
one
of
sized
good
Griruel.
Into
boil
three
and
cup
butter.
bake.
Firofiitin^.
One
and
whites
of
arable,
and
3IJrfi(.
Four
two
five
of
half
eggs,
lemon
to
the
Fa.1"ens'
cups
two
sugar,
pounds
quarter
a
soda.
of
eggs,
an
of
sifted
ounce
of
loaf
the
sugar,
pulverized
gum
of
white
taste.
XS"us1sjs.
flour,
three
two
tea
-of
milk,
spoons
half
cream
a
cup
of
tartar,
and
MISCELLANEOUS.
113
Three
of
brown
and
acid,
drink,
table
tumbler
;
drink
from
stir
one
the
To
of
good
of
black
of
a
this
will
two
ounces
one
hours,
cool,
with
as
brick
much
into
of
cup
one
dish,
a
whites
please
you
of
age,
of
salt, quarter
of
African
and
ment
orna-
one
quart
garlic,
a
;
and
give
Pliim
loaves
milk
as
six
zest
boxes
to
the
from
keep
to
for
two
leaves.
peach
stirring
botde
a
quarter
onions,
good
of
pound
a
three
cloves,
handful
and
of
cayenne,
of
constantly
strain
add
tomatoes
ounce
and
sugar,
TV^oloott's
four
with
be
may
the
flavor
any
turn
they
let
and
time,
a
After
yolks,
and
;
cloves
by
at
boils,
it
before
until
or
skinned
aUspice,
three
when
TaJ^e
a
and
soda,
Uttlo
just
and
the
pound
one
brown
improve
Mors.
in
taste,
to
whites.
of
twelve
for
burning;
cover
of
pound
mustard,
Boil
It
bushel
pepper,
of
For
yolks separately.
and
spoonful
a
add
salt,
the
vinegar,
pounds
sassafras.
a
breaking.
thickens
with
top
half
a
add
minutes,
of
till it
way
it,
milk,
bit
a
boil,
without
the
sugar,
of
two
carefully
white
tartaric
according
whites
to
top
on
about
taken
are
of
water,
the
milk
of
quart
removed
with
of
pound
a
essence
more,
beat
eggs,
stay
of
three
dissolve
which
foams.
whites
the
quarter
or
"uU
half
it
a
them
of
spoonful
four
Place
in
of
ounce
fiU
as
Take
sugar,
one
water,
boiling
of
quarts
pounds
lay
BCecul.
AjOeuaikM*
M"fii.
fUture
use.
appetite.
X"i:LdLmi3L^.
(baker's),
it wiU
and
absorb;
when
rub
stale,
it
as
fine
MISCElI*ANBOUS.
114
fruit,
of
hot
moderately
One
and
one
If
half
a
of
one
prefer,
of
cup
Il"i"s
This
wiU
two
of
flour,
of
spoonfuls
you
sodii.
three
and
salt,
last
Uttle
a
your
sugar,
fruit.
Boil
cream,
two
into
spoonfuls
soda.
spoonfuls
of
of
and
cream,
add
Oalce.
one
of
cup
of
quarters
the
table
cup
one
Oup
three
put
tea
two
of
one
sugar,
instead.
sugar,
tartar
of
omit
can
you
of
eggs,
flour,
ginger,
molasses
cup
a
"
loaares.
two
little
eggs,
one
J^erv^e-tftst
One
make
bake,
to
hours
Two
hours.
bowls
Three
table
milk,
spoonfuls
table
of
spoon
oven.
of
giU
seven
tea
acwit
flour,
of
half
milk,
a
tea
a
tea
of
and
flour,
of
cream
in
soda
of
spice,
of
cups
spoon
spoon
little
a
two
butter,
two
of
essence
lemon.
three
Into
"gg8"
giW
a
in
make
of
flour
rub
and
yeast,
evening
for
of
cups
two
cider.
tea
Work
together;
the
pour
oven
Older
three
spoonfuls
of
butter
the
is
milk
cider
ready,
butter
add
three
mix
-well
;
enough
to
;
b^-eakfast.
flour,
the
little
a
warm
H:ixl"l"aj7a'8
Five
When
of
the
^Mlmm
eggs,
pints
Oalce.
of
sugar,
soda
to
dissolved
cream.;
on
mix
one
the
aU
beat
flour;
together
of
in
two
cups
and
eggs
spice
and
five
butter,
to
bake.
of
sugar
tastia.
MISCELLANEOUS.
Put
in
sii
large
rub
some
the
through
half
thick
pint
a
weather
hot
add
to
clear
of
sherry
half
add
of
of
a
of
cup
of
with
up
In
it and
cover
well
each
Tea.
loaf
sugar
closely, letting
Pour
day.
juice
to
two
off
quarts
weeks.
two
be
Easpberry
and
one
tea
one
egg,
Bake
tartar.
of
strain
;
Brandy.
Oakes.
flour,
one
sugar,
in
it will
wine,
sifted
of
use
spoon
a
in
a
a
half
of
milk,
of
soda,
two
spoon
quick
oven,
and
have
it
thick.
pretty
One
of
quart
fork
into
a
of
thirds
a
cup
previously
and
let
add
a
it boil
up
little salt.
dipped
oysters,
the
of
butter
melts
milk,
mixed
once.
a
with
tea
it, a
Should
of
out
large piece
a
sauoe-pan^
till
Are
the
been
and
quart
one
of
pound
one
;
stir well
bottle
;
cups
cream
on
and
instead
Three
a
;
bag
Feoirinigr's
'Mx'^.
boil;
mould.
your
back
the
days, stirring
three
wine
Brandy
of
juice
juice,
the
with
flannel
a
of
for
it stand
add
isinglass.
more
raspberries
the
quart
one
into
put
beat
;
Wine.
through
them
cold,
;
half;
a
of
taste
your
oranges
and
When
and
little
a
the
pint
a
bag.
cream
!R.aspl"enr^"
Bruise
make
of
juice
the
to
sugar
peel
the
on
muslin
a
isinglass,
lemon,
one
will
as
of
ounce
lumps
water
strain
one
and
oranges
of
much
as
stew-pan
a
115
;
of
when
spoonM
the
liquor
butter
melted,
of
oysters
add
flour
sift of pepper
the
put
;
and
be
too
with
l^ese
two
having
mace,
fresh,
116
MISCELLANEOUS.
Oood
me
One
of
pound
of
pound
Mips.
lard
half
flour,
cold
;
water
cold
water,
of
pint
till
stir
;
it is
powdered
nearly
dissolved
;
pint wine,
one
then
and
of
quart
a
add
of
juice
boil
;
sugar
quarter
"Jell^-.
add
gelatine
and
butter,
mix.
to
T^ine
of
box
one
of
pound
water
IXASikell'ei
To
of
Paste.
boiling
quantity
same
and
lemons,
two
strain
through
a
nel
flan-
a
bag.
Pine
A.pple
Peel
the
specks,
add
Ave
rub
One
well-beaten
without
of
one
of
with
flour,
of
size
a
;
may
Biseuit.
spoonfuls
tea
in
Bake
apple
It
cream.
Tairtar
two
the
its
crust.
a
butter
of
into
the
half
sugar,
stir
cup
a
Oream
soda,
milk.
and
all
out
get
in
weight
cream,
and
to
care
its
a
eggs
or
quart
take
to
Greriry's
'Mjr".
soft
it ;
grate
with
taking
apple,
butter,
baked
be
pine
and
in
weight
Pu."idliii|W'.
hot
of
small
a
of
cream
egg^
tar,
tar-
mixed
very
oven.
Firofefitiiiigr*
Beat
the
quantity
thick
;
add
little
a
to
starch,
and
with
a
baked,
for
oven
a
sugar
moment,
lay
on
to
till
quite
the
cake,
knife,
broad
leaving
the
the
turning
re-
oven
open.
HTessie's
TVlieaten
Oon.'tira'baiKl.
Make
pulverized
add
is
it
according
more,
or
eggs
powdered
after
the
two
and
wanted,
immediately
door
of
whites
a
quart
Biseuit.
(From
a,
)
of
flour
short
with
butter
and
lard
;
wet
MISCELLANEOUS.
with
cold
water,
and
made
or
board,
beat
out
block
fold
and
up
"till
begins
it
like
repeat
whip,
a
biscuits
two
time
of
and
pop^
know
a
pop^
mallet
or
then
;
pestle),
it'll crack
"
Cut
it's done."
lightly
into
a
half
a
pint
of
two
tea
and
fold
hour
;
remain
it firom
of
pound
the
moo'
into
in
of
it for
successive
which
salt,
minutes
thin
two
eggs
the
butter
times
;
it
rub
it with
wet
placed,
was
roll
it
let
the
and
;
it ;
pound
a
when
;
water
knead
and
half
put
the
with
flour
water
five
water
thirty
remove
spoonftils
and
nold
very
it
let
expired,
Mjrs*
flour
Paste.
quarts
has
pop^
you
Pie
butter,
go
(with
wooden
a
with
thin, sprinkle
beating
on
bake.
and
Into
stiff; put
pretty
the
then
"
Fx-enoli
of
to
117
thin,
out
half
stand
an
bake.
T"liitteiiioire's
ISla^r
Oold
Diress-
iniB^*
Scald
in
one
of
a
five
well
beaten
small
and
vinegar
salt
it
stir
to
add
;
egg
;
egg
of
spoonfuls
table
milk,
tiU
constantly
taste,
your
of
piece
a
and
hot, stir
while
and,
butter
the
it thickens
add
;
the
over
pour
size
bage
cab-
salad.
or
]MLrfiu
tSttlH^aii's
Ooni
(Deli-
Oalce
oiouei).
One
half
tea
half
of
quart
a
cup
spoon
of
com
of
sugar,
of
salt,
soda.
meal,
or
three
three
of
quart
one
table
cream
of
milk,
spoonj^ils
of
tartar,
two
of
eggs,
molasses,
one
and
a
MISCELLA-NEOUS.
118
Soufflee.
Sullivan's
Mjts.
The
of
ounces
add
and
of
yolks
four
fire
then
the
of
in
hot
melted
thick
pretty
come
on
mix
and
well
with
dust
minutes,
;
I*op-Overs.
of
butter,
five
erate
mod-
a
over
hot.
serve
quart
for
yolks,
fine.
in
eggs
four
with
stew-pan
a
the
pour
oven
mix
chopped
in
butter
BEoopeir's
One
lemon,
with
beaten,
whites,
the
a
melted,
it
and
B"i*ei.
of
ounces
place
sugar,
well
rind
when
;
thoroughly
eggs,
beat
;
sugar
half
Place
eight
milk,
four
little
salt,
a
and
Heat
batter.
your
butter
purpose,
flour
enough
a
which
pans,
and
well,
make
to
pop-over
them
of
spoonful
large
one
eggs,
in
pour
the
batter.
BJCirs.
XIol1"]rook's
Beat
white
lightly
spoonful
tea
half
the
water,
a
nutmeg
of
with
eggs
four
of
of
grated
rind
grated
;
tartar
of
of
mix
stir
;
fresh
two
all
best
and
one
and
beat
add
;
little
a
lemons,
and
knife
a
in
together
powdered
flour,*
with
dissolved
soda,
of
teacup
a
teacups
cream
spoonful
tea
a
six
add
;
sugar
]"essei-t.
warm
of
third
until
quite
light.
Take
six
spoonfuls
quite
to
be
boiled
small
of
the
cold
spread
jam,
and
between
and
mixture
bake
three
lay
the
;
of
the
on
two
the
other
put
a
cakes
into
nice
To
be
table
two
brown
thickly
three,
cakes.
each
when
;
with
causing
berry
rasp-
the
served
jam
with
a
custard.
PliilaclelpULa,
One
pie-plates,
quart
Muflins.
best
flour, pint
and
a
half
of
milk,
giU
of
MISCELLANEOUS.
119
,
two
yeast,
melted
of
pints
a
of
cup
sifted
greased
earthen
after
which,
smooth
it
dipping
than
into
other
and
;
with
an
well
wash
tied
not
tender
take
fbr
Oom
before
hour
nromato
quart
removed),
of
faster
the
Porlc.
them
sieve
in
a
qidte
mix
;
butter
;
mixture,
with
pudding
night
stir
and
meat
your
is served.
meat
tomatoes,
and
onions,
chopped
cracker
Beat
the
the
rises
until
a
;
hand,
put
little
in
put
two
the
or
cook
a
into
over
through
and
bag,
in
put
made
them
stiff
as
Omelet.
One
about
pepper,
the
let
sift
of
It
and
and
preferable
with
Beei^
and
and
latter
be
peas,
soda,
put
twice.
or
split
out,
then
;
of
of
and
loaves
not
hours.
flour
the
molasses,
water,
the
"
should
of
cup
warm
hand,
once
four
bit
with
of
a
spoonful
pans,
top
closely,
a
close
iron
pint
them
egg,
very
grease
a
four
meal,
com
half
the
water
a
bolted
tea
aU
with
and
too
together;
one
is
cold
Pudcting:
Pick
salt,
the
Bake
of
Mix
or
bread,
summer.
I*ea
of
well
well
tie
muflin-rings
(Belieious).
pumpkin,
yeast.
stirred
be
can
three
spoonful
table
scant
half
Bread
rye,
of
spoonfuls
table
bag,
in
of
spoonMs
large
two
risen, bake
Bro^vm
Three
in
and
brown.
Farmers'
as
salt,
well
; ^when
butter
light
little
a
eggs,
pounded
an
chopped
into
put
little
a
finely,
a
finely (after
with
saucepan
butter,
salt,
tight,
cover
and
and
skin
the
two
finely
pepper,
one
let
it
simmer
hour.
five
it well.
to
eggs
Stir
a
your
froth
eggs
;
have
into
your
the
griddle
tomato,
beat
hot
to-
;
190
MISCELLANEOUS.
and
gether,
and
fold,
brown
Bilpfii.
flour,
a
little
of
salt,
soda
well
for
One
before
half
a
tea
of
up
lastly
of
flour,
stirred
tartar,
cut
like
wheat
finelj,
very
spoonful
tea
a
milk
new
mix
;
cake.
other
in
Serve
the
salt,
in
boiled
Serve
hot
into
with
stir
;
Pnclclixi^.
in
add
;
dried
and
suet
of
be
Indian
half
little
a
a
peaches
peaches
a
let
;
the
meal
Stir
and
loosely
when
pot
of
added.
are
tied
meal
com
pound
cinnamon,
bag
the
much
as
a
cup
suet
be
in
of
to
allow
for
boiling;
boil
five
sauce.
Oalce.
of
yolks
The
granulated
and
flour,
or
whites,
and
inch
five
beat
sugar
a
fifteen
next
of
and
pan
batter
of
pint
a
put
B^v^ss
an
of
teacup
teacup
a
boil
to
stiff
a
and
swelling,
hours.
milk
spoon
To
flour.
hot.
OaJce.
butter,
Bailed
flne,
cool
in
side,
one
breakfast.
or
make
chopped
of
large
bake
and
quart
will
as
on
served
cream
egg,
a
drag's
lUirs*
be
one
of
spoonful
in
dissolved
tea
half
well-beaten
one
together,
hot
floor,
a
large
one
brown
;
To
other.
rioe
and
spoonfiil
griddle
Bi*e".teOuwt
of
tumbler
tea
the
the
on
Oooli"l|s"e'ei
One
one
the
into
pour
large
thick,
morning.
into
spoonful
them,
and
cut
beating
rather
beaten,
the
minutes;
twenty
add
well
eggs,
of
pound
one
egg^
anise-seed
whip
all
to
;
a
together
small,
and
pound
one
beat
stiff
;
then
bake
of
well
froth
roll
them
of
best
for
the
out
the
I
FAOX
PAO"
^
Bread,
Seed's,
Mrs.
Brown,
Milk,
"
43
Custard,
Clarke's,
Miss
Graham,
**
"
Soda,
"
Sour
Cottage
42
Currant
43
"
"
Milk,
37
Cranberry
34
Cracker
34
Cocoa
36
Delicate
Knight's,
Mrs.
Rice,
"
Fabens',
Mrs.
"*
.
Plains,
Jamaica
"
Berry,
''
38
Mrs.
Falls'
39
Mrs.
Hooper's
38
Mrs.
Fabens'
43
Mrs.
Randall's
40
Maizena,
67
59
Pudding,
60
Pudding,
bens,*
Fa-
Mrs.
55
Cakes,
...
Cakes,
Drop
Parsons',
Mrs.
Potato
"*
Poverty
""
Slapjacks,
Tea
Cake,
King's,
Mrs.
"
Huckleberry,
Poverty
38
Pancakes,
Waffles,
Courtney's,
55
.
59
60
Jones',
Mrs.
"
53
Pudding,
36
Rennet
Royal
"
56
.37
58
41
Salem
"
38
State
56
""
Ship
Mrs.
"*
Sago
35
Squash
40
Sunderland"
52
52
39
Thanksgiving
42
Tapioca,
Jamaica
Pudding,
Plain,
58
....
50
47
Jackson's,
Mrs.
Pancakes,
43
57
....
Pudding,
"
39
51
Knight's,
"
...
Delicate,
53
"
....
Varieties,
Mrs.
48
Pudding,
Rice
35
44
"
46
Philadelphia
42
Cakes,
47
Pudding,
Lowell
34
Hunter's,
Waffles,
Wafers,
53
"
Lemon
Marlborough
39
39
Griddle
"
52
"
.
Potato,
Rusk,
.
Puodlng
41
40
Mrs.
"
47
Pudding,
Sago
Appleton's
Cake,
Rye
46
Woloott's
35
"
55
"*
Mrs.
""
Bice
63
Marblehead,
"
Mrs.
Com,
"
51
41
"
Bolls,
"
44
Muffins,
Hoe
62
.
Maiden,
"
50
""
"
Maocaroni
"
"
46
.
.
Pudding,
40
Houghton's,
Mrs.
""
Lemon
Times
Old
"
43
.
.
Freeman's,
Mrs.
Nut,
47
Boiled,
"
.
Cake,
Indian
Egg
47
Pudding,
Rice
35
43
Indian,
"
56
.
.
East,
Down
Fritters,
Fabens',
Mrs.
Cakes,
48
Marblehead,
.
Crumpets,
Economy
55
Pudding,
"
Drop,
Biscuits,
57
Coolidge's,
Mrs.
Custard,
Cream
40
Light,
""
50
Boiled,
....
Stirred,
""
Carrot
36
Ridgeley's,
Mrs.
"(
58
Pudding,
35
.
.
...
45
Pudding,
Yankee
PUDDINGS.
PASTRY.
Apple
"
Boiled
"
Sago,
"
Marblehead,
Batter,
Batter,
Russell's,
Mrs.
Indian,
Mrs.
"
Mrs.
"
Pie,
Glover's,
64
....
63
Apple,
"
"
Boston,
49
"
"
Baltimore,
51
"
Berry,
55
"
Beverly,
49
"
Cream^
51
"
Custard,
52
"
54
"
48
"
48
"
58
"
46
"
63
66
67
62
Knight's,
66
.
Nest,
Mrs.
Root,
Mrs.
Dorchester,
Pudding,
Hooper's,
Marblehead,
Pudding,
64
.
Indian,.
Pudding,
Blackberry
Boiled
Com,
64
Pie,
Pan
62
Pudding,
""
Arrow
Puff,
6
Broughton's,
Mrs.
Rice
Beriy
"
Rich
61
5/
54
"
Bird's
Wolcott's,
60
Bread,
Baked
"
Mrs.
62
53
58
Baked,
Plum,
Baked
61
Common,
.
Pancakes,
"
Paste,
50
Eaton's,
Mrs.
*"
"
49
Baked,
Pudding,
Broughton's,
.
.
Baltimore,
66
Berwick,
62
.
Lemon,
.
"
Mince,
**
Haverhill,
Rice's,
Mrs.
Haverhill,
Jenkins',
Mrs.
67
....
62
64
.
.
,
12S
PAOB
PAOI
apple,
or
62
""
Peach
*'
Pumpkm,
Squash,
"
meat
without
Fie,Minoe,
"
Mince,
72
Cake,
Cake,
Poverty
Pork
63
66
Polka
64
Plum
64
73
75
"
72
"
79
Proctor's,
"
Mrs.
"
Maiden,
73
75
"
76
Common,
Miss
Hooper's,
Flagg's,
Mrs.
Cake,
"
AndoverCake,
Almond
Whit-
Mrs.
Cake,
Cheese
"
80
Pound
temore's,
"
Amesbury
Beverly
86
.
73
77
...
74
69
"
73
*"
80
....
"
Broughton's,
Mrs.
....
"
Brookline
72
Puff
Abbott's,
Mrs.
84
ReadviUe
Bread
Cake,
73
Rusk,
Cup
"
Cream
"
ColTee
"
Burrage's,
Cambridge,
70
"
70
Railroad
85
Mrs.
"
Lemon,
"
Mrs.
74
79
....
71
French,
"
74
Cake,
70
Blackler's,
Miss
Hooper,s,
Mrs.
77
Cake,
84
79
Cake,
Cake,
Sponge,
82
Loaf
85
.
Hull's,
Miss
Roxbury
.
.
Burrage's,
Cookies,
Dorchester
Cake,
81
Mrs.
""
Cup
75
Rice's,
.'
Mrs.
Cake,
....
Buns,
Diet
'.
82
Emerson's,
Miss
Mt.,
Clay
"*
84
...
ington,
Wash86
76
Doughnuts,
**
Miss
Allen's,
"
Mrs.
Flaggs',
"
Day
Every
Briggs',
French
"
Glover
"
83
Sugar
83
Silver
79
"
71
71
""
71
"
Tea
Tumbler
74
Wafers,
WalthamCake,
Wedding
76
...
82
75
75
"
83
69
JELLIES,
PRESERVES,
74
"
Mrs.
"
Boston
""
Mrs.
"
Mrs.
**
Soft,
Molasses,
*"
Marblehead
"
Common
"*
Mrs.
Blancmange,
79
79
.
.
.
.
Cocoanut
81
Charlotte
Lemon
"*
Salem,
Loaf
Cake,
Marble
Miss
74
Leverett's,
Macaroons.
Maplewood
Cake,
"*
Madge,
Marblehead
Mrs.
King's
Norwich
Nothing
Cup
Cake,
"
""
Cake,
French
95
Velvet,
97
.
.
89
Floating
Jam,
82
"
...
Blueberry,
Grape,
93
71
"
Green
79
Jelly,
80
"
72
75
89
92
Raspberry,
81
88
.
92
.
77
Page's
Apple,
Apple,
Blackberry,
""
83
.
"
87
Rice,
Lemon,
Island,
**
"
88
Mrs.
"
78
70
Mrs.
"
.
.
"
Melrose
Soft
85
74
Hull's,
97
Curtis'
"
....
Cake,
Jamaica
90
94
Boiled,
Custards,
ses,
Molas-
78
Cake,
95
.
.
.
.
Plain,
89
.
.
Russe,
Preserves,
Mrs.
*"
84
Hooper's,
Root,
Cakes,
for
Cream
81
Jumbles.
Lind
Moss,
81
82
Jenny
"
79
Cake,
Harrison
Arrow
79
Hard,
Page's,
Mrs.
Mrs.
"
.
.
85
Cake,
""
...
Hard,
Rice's
90
.
.
Glover's,
Hooper's
Smith's,
Mrs.
"
77
Barker's,
Soft,
"
BLANC
"C.
MANGE,
Gingerbread,
Gold
77
Freeman's,
Mrs.
Cake,
78
78
Knight's,
Mrs.
Cake,
Cake,
72
"
Squash
.
"
Frost
Fabens'
81
.
.
77
Mrs.
"
Election
Fruit
78
...
Sponge,
Common,
Cake,
"
Biscuit,
Cake,
Shrewsbury
Savoy
...
Lincoln's,
Mrs.
"
80
76
.
92
92
Gage,
Mrs.
Currant,
Calves'
Barrett's,
91
87
90
Foot,
91
"
Plum
""
Blackcurrant,
"
Sago,
94
92
124
INDEX.
I
Jelly, Lemon,
94
Currant,
"
Mrs.
Glover's,
W
.
Calves'
"
Quinces,
Foot,
Philadelphia,
"
89
Apple,
Cherries,
94
93
Pears,
95
93
Dessert,
"
Tomatoes,
93
Egg
"
Strawberries,
Peach,
Marblehead,
92
"
Mrs.
"
Italian,
Beverly,
"
Fabens',
Trifle, Mrs.
Eaton's,
Wliip
Mrs.
Syllabubs,
Yellow
Hooper's,
Blancmange,
105
English
Pudding,
98
Farmer's
Brown
"*
Fried
Hasty
Frosting,
"
Beacon
"
Good
Street,
for
daily
use,
Ill
89
Gruel,
90
Ginger
Oatmeal,
104
106
Beer,
Jelly,
107
Tilden's,
Mrs.
Gingerbread,
Hasty
Pudding,
104
106
Jollied
101
99
Jelly,
Mead,
99
Mrs.
Coolidge's
Mrs.
Gray's
Rice,
103
Haskell's
Mrs.
107
100
Mulled
"
Mint.
100
Newport
""
Cranberry,
100
"
Haverhill,
100
Mrs.
Orange
Cream,
to
Parsnips,
cook,
"'
Boston,
Superior,
Quince,
101
Palmer
101
Pea
"
"
Pudding,
"
Pine
Pop-Overs,
Lincoln's,
108
Gingerbread,
109
109
Mrs.
Rusk,
Raspberry
Succotash,
ia3
Snow
Rice,
Puddmg,
Black
Bean
.
/
Miss
Mrs.
Bread,110
Indian
Ill
Wolcott's
Plum,
112
116
117
116
Mrs.
.
.
Ill
116
108
Balls,
Mrs.
Jenkuif^',
Mrs.
Perkins',
109
...
112
...
.118
Sullivan's,
Mrs.
Soufflee,
.118
Hooper's,
Fabens',
Wine,
"'
Chad-
Fried
Bond's
Good,
"
Hinckley's,113
Soup,
Hill's
118
Apple,
French,
Paste,
104
Boiled
109
119
Mrs.
Root,
Pudding,
Batter
108
Tapioca,
Pie
Cake,
.
.
"
Arrow
Emily's
115
Muffins,
Miss
102
Haskell's,
Pie,
Mrs.
"
103
Aunt
114
Lemon
102
102
Mrs.
103
Rolls,
101
102
Molasses
120
ding,
Pud120
Water,
Amherst
Indian
Wine,
Apple
Apple
Boiled
Pudding,
Philadelphia
MISCELLANEOUS.
.
Cflkes,
Breakfast
100
Lemon,
Cream,
Wine,
Common,
116
.
Adams',
Mrs.
...
Wine,
Caper,
Oyster,
"
.
Tea
Hop
101
.
114
.
"
"
104
116
100
"
.
"
Egg,
"
.
106
"
""
.119
.
90
101
Salem,
"
106
Bread,
Pudding
"
99
Beverly,
"*
106
88
SAUCES.
clarify Sugar,
Apple,
Sauce,
.
106
97
Gelatine
To
.
Fresh,
"
Y^ast,
98
.118
Nogg,
Excellent
96
livan's,
Sul-
Holbrook's,
91
...
Snow,
11?
Mrs.
Delicious,
Mrs.
.
.
Whit-
117
....
Melon,
.
ry's,
Ger-
Mrs.
Dressing,
temore's,
Cake,
Corn
Pineapple,
atron
114
Mrs.
Cakes,
116
Slaw
Cold
"*.
"
Hubbard's,
.
Tartar
Cream
"'
"
Miss
96
Preserved,
Preserved
PAOB
Cake,
Cider
.
.
.
.
wick's,
Cracker
Toast,
Cherry
Rum,
Wine,
Currant
Custard,
New
Chocolate
Cream
Chelsea
Currant
Cake,
Cap
Mrs.
Shrub,
"'
Knight's,
Candy,
Cakes,
Sponge,
Pudding,
Miss
Cake,
Dixey's,
Mrs.
Miss
Bladder's,
Miss
Jewett'8,
Jones',
106
Swiss
Cake,
120
106
Toast
Water,
106
107
Tripe,
107
Tomato
108
Tomato
.
Oysters,
Cake,
109
108
119
Omelet,
Ketchup,
"
"
Mrs.
Wolcott's,
Miss
Allen's,
110
Tea
114
White
113
Wine
114
Wheaten
Mrs.
Cakes,
Mountain
Fearing's,
113
112
.
.
.115
.
.
109
Cake,
.
......
.
115
Saratoga
110
.
Lincoln's,
Stewed
103
.
York,
Miss
110
.
.
107
Whey,
Biscuit,
Tessie's,
.116
.
.