THE  

 NEW-ENGLAND COOKERY,   

OR THE  

ART OF DRESSING  

ALL KINDS OF FLESH, FISH, AND VEGETABLES,  

AND THE  

BEST MODES OF MAKING  

PASTES, PUFFS, PIES, TARTS, PUDDINGS, CUSTARDS AND PRESERVES,  

AND ALL KINDS OF  

 CAKES,   

 From the Imperial PLUMB  

TO PLAIN CAKE.  

 Particularly adapted to this part of our Country.   

 COMPILED BY LUCY EMERSON. 

 Montpelier: 

PRINTED FOR JOSIAH PARKS. 

 Proprietor of the work.)  

++++ 

1808. 
 

 
 
 

 
 

 PREFACE. 

 IT is with diffidence that I come before the public as an Authoress, even to this little work; I have no pretensions to the originality of the whole of the receipts herein contained, it is due to those LADIES who have gone before me. 

 THE improvement of the rising generation of  Females,  in our Country, was the motive which prompted me to this undertaking. 

 IT is not so much for the  Lady  of fashion, and fortune, as for those in the more humble walks of life, who by the loss of parents, or other unfortunate circumstances, are reduced to indigence. - The orphan, tho' left to the care of a virtuous guardian, will find it essentially necessary to have an opinion of her own. 

 BY having an opinion of her own, I would not be understood to mean an obstinate perseverance in trifles. It must ever remain a check upon the solitary orphan, that while those females who have parents, or brothers, or riches, to defend their indiscretions, that she must solely depend on  character.  How important then, that every action,

 

word, and thought, be regulated by the strictest purity, and every movement meet the approbation of the good and wise. If this treatise should tend in any way to guide the inexperienced Female in the Art of Cooking, and relieve them from that embarrassment, which they must otherwise experience it would be an ample compensation for this undertaking. 

 THE American Ladies are solicited to cast the veil of charity over those imperfections that may be found. Should any future edition appear, she hopes to render it more valuable. L.E. 

 MONTPELIER, 21st March, 1808. 

 
 

 
 
 

 DIRECTIONS for procuring the best FLESH, VEGETABLES, &c. 

 How to choose Flesh.  

  BEEF.  The large stall fed  ox beef  is the best, it has a coarse open grain, and oily smoothness; dent it with your finger and it will immediately rise again; if old, it will be rough and spungy, and the dent remain. 

  Cow Beef  is less boned, and generally more tender and juicy than the ox, in America, which is used to labor. 

   Mutton,   grass-fed, is good two or three years old. 

   Lamb,   if under six months is rich, and no danger of imposition; it may be known by its size, in distinguishing either. 

   Veal,   is soon lost---great care therefore is necessary in purchasing.  Veal  bro't to market in panniers, or in carriages, is to be preferred to that bro't in bags, and flouncing on a sweaty horse. 

   Pork,   is known by its size, and whether properly fattened by its appearance. 

 Fish, how to choose the best in market. 

   Salmon,   the noblest and richest  fish  taken in fresh water---the largest are the best. They are unlike almost every other  fish,  are ameliorated by being 3 or 4 days out of  water,  if kept from heat and the moon, which has much more injurious effect than the sun. 

 In all great fish-markets, great fish-mongers strictly examine the gills - if the bright redness is exchanged for a low brown, they are stale; but when live  fish  are brought flouncing into market,

 

you have only to select the kind most agreeable to your palate and the season. 

   Shad,   contrary to the generally received opinion are not so much richer flavored, as they are harder when first taken out of the water; opinions vary respecting them. I have tasted  Shad  thirty or forty miles from the place where caught, and really conceived that they had a richness of flavor, which did not appertain to those taken fresh and cooked immediately, and have proved both at the same table, and the truth may rest here, that a  Shad  36 or 48 hours out of water, may not cook so hard and solid, and be esteemed so elegant, yet give a higher relished flavor to the taste. 

 Every species generally of  salt water Fish,  are best fresh from the water, though the  Hannah Hill,  Black Fish,   Lobster,   Oyster,   Flounder,   Bass,   Cod,   Haddock,   and   Eel,   with many others, may be transported by land many miles, find a good market, and retain a good relish; but as generally, live ones are bought first, deceits are used to give them a freshness of appearance, such as pepperingthe gills, wetting the fins and tails, and even painting the gills, or wetting with animal blood. Experience and attention will dictate the choice of the best. Fresh gills, full bright eyes, moist fins and tails, denotes their being fresh caught; if they are soft, it is certain they are stale, but if deceits are used, your smell must approve or denounce them, and be your safest guide. 

 Of all fresh water fish, there are none that require, or so well afford haste in cookery, as the   Salmon Trout,   they are best when caught under a fall or cateract - from what philosophical circumstance is yet unsettled, yet true it is, that at the foot of a fall the waters are much colder than at the head;  Trout  choose those waters; if taken

 

from them and hurried into dress, they are genuinely good; and take rank in point of superiority of flavor, of most other  fish.  
   Perch  and Roach,  are noble pan  fish,  the deeper the water from whence taken, the finer are their flavors; if taken from shallow water, with muddy bottoms, they are impregnated therewith, and are unsavory. 

   Eels,   though taken from muddy bottoms, are best to jump in the pan. 

 Most white or soft  fish  are best bloated, which is done by salting, peppering and drying in the sun, and in a chimney; after 30 or 40 hours drying, are best broiled, and moistened with  butter,  &c. 

 Poultry---how to choose. 

   Chickens,   of either kind are good, and the yellow leg'd the best, and their taste the sweetest. 

   Capons,   if young are good, are known by short spurs and smooth legs. 

  A  Goose,   if young, the bill will be yellow, and will have but few hairs, the bones will crack easily; but if old, the contrary, the bill will be red, and the pads still redder; the joints stiff and difficultly disjointed; if young, otherwise; choose one not very fleshy on the breast. 

   Ducks,   are similar to geese. 

   Wild Ducks,   have redder pads, and smaller than the tame ones, otherwise are like the goose or tame duck, or to be chosen by the same rules. 

  Wood Cocks,  ought to be thick, fat and flesh firm, the nose dry, and throat clear. 

  Snipes,  if young and fat, have full veins under the wing, and are small in the veins, otherwise like the Woodcock. 

   Partridges,   if young, will have black bills, yellowish legs; if old, the legs look bluish; if old or

 

stale, it may be perceived by smelling at their mouths. 

   Pigeons,   young, have light red legs, and the flesh of a color, and prick easily - old have red legs, blackish in parts, more hairs, plumper and loose vents - so also of grey or green Plover, Black Birds, Thrash,  Lark,  and  wild Fowl  in general. 

   Hares,   are white flesh'd and flexible when new and fresh kill'd; if stale, their flesh will have a blackish hue, like old pigeons, if the cleft in her lip spread much, is wide and ragged, she is old; the contrary when young. 

  Leveret,  is like the Hare in every respect, that some are obliged to search for the knob, or small bone on the fore leg or foot, to distinguish them. 

   Rabbits,   the wild are the best, either are good and tender; if old there will be much yellowish fat about the kidneys, the claws long, wool rough, and mixed with gray hairs; if young the reverse. As to their being fresh, judge by the scent, they soon perish, if trap'd or shot, and left in pelt or undressed; their taint is quicker than veal, and the most sickish in nature; and will not, like beef or veal be purged by fire. 

 The cultivation of  Rabbits  would be profitable in America, if the best methods were pursued - they are a very prolific and profitable animal - they are easily cultivated if properly attended, but not otherwise. - A  Rabbit's  borough, on which 8000 dollars may have been expended, might be very profitable; but on a smaller scale they would be well near market towns - easier bred, and more valuable. 

   Butter   -- Tight, waxy, yellow  butter  is better than white or crumbly, which soon becomes rancid frowy. Go into the centre of balls or rolls to prove and judge it; if in  firkin,  the middle is to be

 

preferred, as the sides are frequently distasted by the wood of the  firkin  - altho'  oak  are used for years. New pine tubs are ruinous to the  butter.  To have  sweet butter  in dog days, and thro' the vegetable seasons, send stone pots to honest, neat, and trusty dairy people, and procure it pack'd down in May, and let them be brought in, in the night, or cool rainy morning, covered with a clean cloth wet in  cold water,  and partake of no heat from the horse, and set the pots in the coldest part of your cellar, or in the ice-house. Some say that May  butter  thus preserved, will go into the winter use, better than fall made  butter.  

   Cheese   -- The red smooth moist coated, and tight pressed, square edged  Cheese,  are better than white coat, hard rinded, or bilged; the inside should be yellow and flavored to your taste. Old shelves which have only been wiped down for years are preferable to scoured and washed shelves. Deceits are used by  salt -petreing the out side, or colouring with hemlock, cocumberries, or safron, infused into the  milk;  the taste of either supercedes every possible evasion. 

   Eggs   -- Clear, thin shell'd, longest oval and sharp ends are best; to ascertain whether new or stale - hold to the light, if the  white  is clear, the  yolk  regularly in the centre they are good - but if otherwise they are stale. The best possible method of ascertaining, is to put them into  water,  if they lie on their bilge, they are  good  and  fresh  - if they bob up on end they are stale, and if they rise they are addled, proved, and of no use. 

 We proceed to ROOTS and VEGETABLES -  and the best cook cannot alter the first quality, they must be good, or the cook will be disappointed.  

   Potatoes,   take rank for universal use, profit and

 

easy acquirement. The smooth skin, known by the name of Howe's  Potatoe , is the most mealy and richest flavor'd; the yellow rusticoat next best; the red, and red rusticoat are tolerable; and the yellow Spanish have their value - those cultivated from imported  seed  on sandy or dry loomy lands, are best for table use; though the red or either will produce more in rich, loomy, highly manured garden grounds; new lands and a sandy soil, afford the richest flavor'd; and most mealy  Potatoe  much depends on the ground on which they grow - more on the species of  Potatoes  planted - and still more from foreign  seeds  - and each may be known by attention to connoisseurs; for a good  Potatoe  comes up in many branches of cookery, as herein after prescribed.---All  Potatoes  should be dug before the rainy seasons in the fall, well dryed in the sun, kept from frost and dampness during the winter, in the spring removed from the cellar to a dry loft, and spread thin, and frequently stirred and dried, or they will grow and be thereby injured for cookery. 

 A roast  Potatoe  is brought on with  roast Beef,  a Stake, a Chop, or Fricassee; good boiled with a boiled dish; make an excellent  stuffing  for a  turkey,   water  or  wild fowl;  make a good pie, and a good  starch  for many uses. All  potatoes run out or depreciate in America; a fresh importation of the spanish might restore them to table use.  

 It would swell this treatise too much to say every thing that is useful to prepare a good table, but I may be pardoned by observing, that the Irish have preserved a genuine mealy rich  Potatoe , for a century, which takes rank of any known in any other kingdom; and I have heard that they

 

renew their  seed  by planting and cultivating the   Seed  Ball,  which grows on the vine. The manner of their managing it to keep up the excellency of that root, would better suit a treatise on agriculture and gardening than this - and be inserted in a book which would be read by the farmer, instead of his amiable daughter. If no one treats on the subject, it may appear in the next edition. 

   Onions   - The Medeira white is best in market, esteemed softer flavored, and not so fiery, but the high red, round  hard onions  are the best; if you consult cheapness, the largest are best; if you consult taste and softness, the very smallest are the most delicate, and used at the first tables.  Onions  grow in the richest, highest cultivated ground, and better and better year after year, on the same ground. 

   Beets,   grow on any ground, but best on loom, or light gravel grounds; the  red  is the richest and best approved; the  white  has a sickish sweetness, which is disliked by many. 

   Parsnips,   are a valuable root, cultivated best in rich old grounds, and doubly deep plowed,  late sown,  they grow thrifty, and are not so prongy; they may be kept any where and any how, so that they do not grow with heat, or are nipped with frost; if frosted let them thaw in earth; they are richer flavored when plowed out of the ground in April, having stood out during the winter, though they will not last long after and commonly more sticky and hard in the centre. 

   Carrots,   are managed as it respects plowing and rich ground, similarly to  Parsnips.  The yellow are better than the  orange  or red; middling siz'd, that is, a foot long and two inches thick at the top end, are better than overgrown ones; they are cultivated best with  onions,  sowed very thin, and

 

mixed with other  seeds,  while young, or six weeks after sown, especially if with  onions  on true  onion  ground. They are good with  veal  cookery, rich in soups, excellent with hash, in May and June. 

  Garlicks,  Though used by the French, are better adapted to the uses of medicine than cookery. 

   Asparagus   - The mode of cultivation belongs to gardening; your business is only to cut and dress, the largest is best, the growth of a day sufficient, six inches long, and cut just above the ground; many cut below the surface, under an idea of getting tender shoots, and preserving the bed; but it enfeebles the root: dig round it and it will be wet with the  juices  - but if cut above ground, and just as the dew is going off, the sun will either reduce the  juice,  or send it back to nourish the root - it is an excellent vegetable. 

   Parsley,   of the three kinds, the thickest and branchiest is the best, is sown among  onions,  or in a bed by itself, may be dried for winter use; tho' a method which I have experienced is much better - In September I dig my roots, procure an old thin stave dry  cask,  bore holes an inch diameter in every stave, 6 inches asunder round the  cask  and up to the top - take first a half bushel of rich garden mould and put into the  cask,  then run the roots through the staves, leaving the branches outside,  press  the earth tight about the root within, and thus continue on through the respective stories, till the  cask  is full; it being filled, run an iron bar through the centre of the dirt in the  cask,  and fill it with  water,  let it stand on the south and east side of a building till frosty nights, then remove it. (by slinging a roap round the  cask ) into the cellar; where, during the winter, I clip with my scissars the fresh  parsley,  which

 

my neighbors or myself have occasion for; and in the spring transplant the roots in the bed in the garden, or in any unused corner - or let stand upon the wharf or the wash shed. It is an useful mode of cultivation, and a pleasurable tasted  herb,  and much used in garnishing viands. 

  Raddish,  Salmon   colored is the best,  purple  next best -  white  -   turnip   - each are produced from southern  seeds,  annually. They grow thriftiest sown among  onions.  The  turnip  Raddish will last well through the winter. 

   Artichokes   - The Jerusalem is best, are cultivated like  potatoes , (tho' their stocks grow 7 feet high) and may be preserved like the  turnip  raddish, or pickled - they like, 

  Horse Raddish,  once in the garden, can scarcely ever be totally eradicated; plowing or digging them up with that view, seems at times, rather to increase and spread them. 

   Cucumbers,   are of many kinds; the prickly is best for  pickles,  but generally bitter; the white is difficult to raise and tender; choose the bright green, smooth and proper sized. 

   Melons   - The  Water Melon  is cultivated on sandy soils only, above latitude 41 1-2, if a stratum of land be dug from a well, it will bring the first year good  Water Melons;  the red cored are highest flavored; a hard rine proves them ripe. 

  Muskmelons,  are various, the rough skinned is best to eat; the short, round, fair skinned, is best for Mangoes. 

   Lettuce,   is of various kinds; the purple spotted leaf is generally the tenderest, and free from bitter - Your taste must guide your market. 

   Cabbage,   requires a page, they are so multifarious. Note, all cabbages have a higher relish that grow on  new unmanured grounds;  if grown in an

 

old town and on old gardens, they have a rankness, which at times, may be perceived by a fresh air traveller. This observation has been experienced for years - that Cabbages require new ground, more than  Turnips.  

  The Low Dutch,  only will do in old gardens. 

 The  Early Yorkshire,  must have rich soils, they will not answer for winter, they are easily cultivated, and frequently bro't to market in the fall, but will not last the winter. 

 The  Green Savoy,  is fine and tender; and although they do not head like the Dutch or Yorkshire, yet the tenderness of the out leaves is a counterpoise, it will last through the winter, and are high flavored. 

 The  Yellow Savoy,  takes next rank, but will not last so long; all Cabbages will mix, and participate of other species, like Indian Corn; they are culled, best in plants; and a true gardener will, in the plant describe those which will head, and which will not. This is new, but a fact. 

 The gradations in the Savoy  Cabbage  are discerned by the leaf; the richest and most scollup'd, and crinkled, and thickest Green Savoy, falls little short of a  Collisflower.  

 The red and redest small tight heads, are best for  slaw,  it will not boil well, comes out black or blue, and tinges other things with which it is boiled. 

 BEANS. 

  The  Clabboard Bean,   is easiest cultivated and collected, are good for  string beans, will shell - must be poled.  

  The  Windsor Bean,   is an earlier, good string, or  shell Bean.  

   Crambury Bean,   is rich, but not universally approved equal to the other two. 
 
 

   Frost Bean,   is good only to shell. 

   Six Weeks Bean,   is a yellowish  Bean,  and early brought forward, and tolerable. 

   Lazy Bean,   is tough, and needs no pole. 

  English  Bean   what  they  denominate the   Horse Bean,   is mealy when young, is profitable, easily cultivated, and may be raised on wornout grounds; I cannot but recommend the more extensive cultivation of them. 

  The small  White Bean,   is best for winter use, and excellent. 

  Calivanse,  are run out, a yellow small bush, a black speck or eye, are tough and tasteless, and little worth in cookery, and scarcely bear exportation. 

 Peas - Green Peas. 

  The Crown Imperial,  takes rank in point of flavor, they blossom, purple and white on the top of the vines, will run from three to five feet high, should be set in light sandy soil only, or they run too much to vines. 

  The  Crown Pea,   is second in richness of flavor. 

  The Rondekaval,  is large and bitterish. 

  Early Carlton,  is produced first in the season - good. 

   Marrow  Fats,  green, yellow, and is large, easily cultivated, not equal to others. 

   Sugar Pea,   needs no bush, the pods are tender and good to eat, easily cultivated. 

  Spanish Manratto,  is a rich  Pea,  requires a strong high bush. 

 All  Peas  should be picked  carefully  from the vines as soon as dew is off, shelled and cleaned without  water,  and boiled immediately; they are thus the richest flavored. 

 Herbs, useful in Cookery. 

   Thyme,   is good in soups and stuffings. 
 
 

   Sweet Marjoram,   is used in  Turkeys.  

   Summer Savory,   ditto, and in  Sausages  and  salted Beef,  and  legs of Pork.  

   Sage,   is used in  Cheese  and  Pork,  but not generally approved. 

   Parsley,   good in  soups,  and to  garnish  roast Beef,   excellent with  bread  and  butter  in the spring. 

  Penny Royal,  is a high aromatic, although a spontaneous  herb  in old ploughed fields, yet might be more generally cultivated in gardens, and used in cookery and medicine. 

   Sweet Thyme,   is most useful and best approved in cookery. 

 FRUITS. 

   Pears,   There are many different kinds; but the large  Bell Pear,  sometimes called the  Pound Pear,  the yellowist is the best, and in the same town they differ essentially. 

   Hard Winter Pear,   are innumerable in their qualities, are good in sauces, and baked. 

  Harvest  and   Summer Pear   are a tolerable desert, are much improved in this country, as all other  fruits  are by grafting and inoculation. 

   Apples,   are still more various, yet rigidly retain their own species, and are highly useful in families, and ought to be more universally cultivated, excepting in the compactest cities. There is not a single family but might set a tree in some otherwise useless spot, which might serve the two fold use of shade and  fruit;  on which 12 or 14 kinds of  fruit  trees might easily be engrafted, and essentially  preserve  the orchard from the intrusion of boys, &c. which is too common in America. If the boy who thus planted a tree, and guarded and protected it in a useless corner, and carefully engrafted different  fruits,  was to be indulged free access into orchards, whilst the neglectful boy

 

was prohibited - how many millions of  fruit  trees would spring into growth - and what a saving to the union. The nett saving would in time extinguish the public debt, and enrich our cookery. 

  Currents,  are easily grown from shoots trimmed off from old bunches, and set carelessly in the ground; they flourish in all soils, and make good  jellies  - their cultivation ought to be encouraged. 

  Black currents,  may be cultivated - but until they can be dried, and until  sugars  are propagated, they are in a degree unprofitable. 

   Grapes,   are natural to the climate; grow spontaneously in every state in the union, and ten degrees north of the line of the union. The   Madeira,  Lisbon,  and  Malaga   Grapes,  are cultivated in gardens in this country, and are a rich treat or desert. Trifling attention only is necessary for their ample growth. 

 Having pointed out the  best methods of judging of the qualities of Viands, Poultry,  Fish,  Vegetables, &c.  We now present the best approved methods of DRESSING and COOKING them; and to suit all tastes, present the following 

 

  RECEIPTS. 

 To Roast Beef. 
 THE general rules are, to have a brisk hot fire to hang down rather than to spit, to baste with  salt and water,  and one quarter of an hour to every pound of  beef,  though tender  beef  will require less, while old tough  beef  will require more roasting; pricking with a fork will determine you whether done or not; rare done is the healthiest and the taste of this age. 
 
 

 
  Roast Mutton. 

If a breast let it be cauled, if a leg, stuffed or not, let it be done more gently than beef, and done more; the chine, saddle or leg require more fire and longer time than the breast, &c. Garnish with scraped horse redish, and serve with  potatoes,   beans,   collisflowers,   water-cresses,  or boiled  onions,   caper sauce,  mashed  turip,  or  lettuce.   

 
  Roast Veal. 

As it is more tender than  beef  or  mutton,  and easily scorched,  paper  it, especially the fat parts, lay it some distance from the fire a while to heat gently, baste it well; a 15 pound piece requires one hour and a quarter roasting; garnish with  green parsley  and sliced  lemon.   

 
  Roast Lamb. 

Lay down to a clear good fire that will not want stirring or altering, baste with  butter,  dust on  flour,  baste with the dripping, and before you take it up, add more  butter  and sprinkle on a little  salt  and  parsley  shred fine; send to table with a nice sallad,  green peas,  fresh  beans,  or a colisflower, or  asparagus.   

 
  To roast Mutton, Venison fashion. 

Take a hind quarter of fat  mutton,  and cut the legs like a haunch; lay it in a pan with the back side of it down; pour a bottle of  red wine  over it, and let it lie twenty four hours; then spit it, and baste it with the same liquor and  butter  all the time it is roasting, at a good quick fire and two hours and a half will do it. Have a little good  gravy  in a boat, and current  jelly  in another.  

 
  To roast a Breast of Mutton with Forc'd-meat. 

A breast of  mutton  dressed thus is very good; the  forc'd-meat  must be put under the skin at the

 

end, and then the skin pinned down with thorns; before you dredge it, wash it over with a bunch of feathers dipt in  eggs.  Garnish with  lemon;  and put good  gravy  in the dish.  

 
  To stuff a Turkey. 

Grate a  wheat loaf , one quarter of a pound  butter,  one quarter of a pound  salt pork,  finely chopped, two  eggs,  a little  sweet marjoram,   summer savory,   parsley  and  sage,   pepper  and  salt  (if the  pork  be not sufficient,) fill the bird and sew it up. 

  The same will answer for all  Wild Fowl.  
  Water Fowls   require  onions.  

The same ingredients stuff a   leg of Veal,  fresh  Pork,   or a   loin of veal,     

 
  How to stuff and roast a Turkey, or Fowl. 

One pound soft  wheat bread,  3 ounces  beef suet,  3  eggs  a littlesweet  thyme,   sweet marjoram,   pepper  and  salt,  and some add a gill of  wine;  fill the bird therewith and sew it up, hang down to a steady solid fire, basting frequently with  salt and water,  and roast until a steam emits from the breast, put one third of a pound of  butter  into the  gravy;  dust  flour  over the bird and baste with the  gravy;  serve up with boiled  onions  and  cramberry sauce,   mangoes,   picles  or  cellery.  

  2. Others omit the  sweet herbs,  and add  parsley  done with  potatoes.   

  3. Boil and mash 3 pints  potatoes,  wet them with  butter,  add  sweet herbs,   pepper,   salt,  fill and roast as above.   

 
  To stuff and roast a Goslin. 

Boil the inwards tender, chop them fine, put double quantity of grated  bread,  4 ounces  butter,   pepper,   salt,  (and  sweet herbs  if you like) 2  eggs  moulded into the  stuffing,  parboil 4  onions  and

 

chop them into the  stuffing,  add  wine,  and roast the bird. 

 The above is a good  stuffing  for every kind of  Water Fowl  which requires  onion sauce.  
 

 
  To smother a Fowl in Oysters. 
Fill the bird with dry  Oysters,  and sew it up and boil it in  water  just sufficient to cover the bird,  salt  and season to your taste - when done tender, put into a deep dish and pour over it a pint of stewed  oysters,  well buttered and peppered, garnish a  turkey  with sprigs of  parsley  or leaves of cellery: a  fowl  is best with a  parsley sauce.   

 
  To stuff a leg of Veal, 

Take one pound of  veal,  half pound  pork  (salted,) one pound grated  bread,  chop all very fine, with a handful of  green parsley,   pepper  it, add 3 ounces  butter  and 3  eggs,  (and  sweet herbs  if you like them,) cut the leg round like a ham and stab it full of holes, and fill in all the  stuffing;  then  salt  and  pepper  the legand dust on some  flour;  if baked in an oven, put into a sauce pan with a little  water,  if potted, lay some scewers at the bottom of the pot, put in a little  water  and lay the leg on the scewers, with a gentle fire render it tender, (frequently adding  water, ) when done take out the leg, put  butter  in the pot and brown the leg,the  gravy  in a seperate vessel must be thickened and buttered and a spoonful of  ketchup  added.  

 
  To stuff a leg of Pork to bake or roast. 

Corn the leg 48 hours and stuff it with  sausage meat  and bake in an oven two hours and an half or roast.  

 
  To alamode a round of Beef. 

To a 14 or 16 pound round of  beef,  put one

 

ounce  salt-petre,  48 hours after stuff it with the following: one and an half pound of  beef,  one pound  salt pork,  two pound grated  bread,  chop all fine and rub in half pound  butter,   salt,   pepper  and  cayenne,   summer savory,   thyme;  lay it on scewers in a large pot, over three pints  hot water  (which it must occasionally be supplied with,) the steam of which in 4 or 5 hours will render the round tender if over a moderate fire; when tender, take away the  gravy  and thicken with  flour  and  butter,  and boil, brown the round with  butter  and  flour,  adding  ketchup  and  wine  to your taste.  

 
  To alamode a round. 

Take fat  pork  cut in slices or mince, season it with  pepper,   salt,   sweet marjoram  and  thyme,   cloves,   mace  and  nutmeg,  make holes in the  beef  and stuff it the night before cooked; put some bones across the bottom of the pot to keep from burning, put in one quart clarret  wine,  one quart  water  and one  onion;  lay the round on the bones, cover close and stop it round the top with dough; hang on in the morning and stew gently two hours; turn it, and stop tight and stew two hours more; when done tender, grate a  crust of bread  on the top and brown it before the fire; scum the  gravy  and serve in a butter boat, serve it with the residue of the  gravy  in the dish.  

 
  To make the best Bacon. 

To each  ham  put one ounce  saltpetre,  one pint bay  salt,  one pint  molasses,  shake together 6 or 8 weeks, or when a large quantity is together, bast them with the liquor every day; when taken out to dry, smoke three weeks with  cobs  or malt fumes. To every  ham  may be added a cheek if you stow away a barrel and not alter the composition, some

 

add a shoulder. For transportation or exportation, double the period of  smoaking .  

 
   To dress a Calves Head.  Turtle fashion. 

The head and feet being well scalded and cleaned, open the head, taking the  brains,  wash, pick and cleanse,  salt  and  pepper  and  parsley  them and put bye in a cloth; boil the head, feet and hartslet one and a quarter, or one and an half hour, sever out the bones,cut the skin and  meat  in slices, strain the liquor on which boiled and put by; clean the pot very clean or it will burn too, make a layer of the slices, which dust with a composition mode of  black pepper  one spoon, of  sweet herbs  pulverized, two spoons ( sweet marjoram  and  thyme  are most approved) a tea spoon of  cayenne,  one pound  butter,  then dust with  flour,  then a layer of slices with slices of  veal  and  seasoning  till completed, cover with the liquor, stew gently three quarters of an hour. To make the  forced meat  balls - take one and an half pound  veal,  one pound grated  bread,  4 ounces raw  salt pork,  mince and season with above and work with 3  whites  into balls, one or one and an half inch diameter, roll in flower, and fry in very hot  butter  till brown, then chop the  brains  fine and stir into the whole mess in the pot, put thereto, one third part of the fryed balls and a pint of  wine  or less, when all is heated through take off and serve in  tureens,  laying the residue of the balls and hard boiled and pealed  eggs  into a dish, garnish with slices of  lemon.   

 
  To roast a Pig. 

Spit your  pig,  and lay it down to a clear fire, kept good at both ends: put into the belly a few  sage leaves,  a little  pepper  and  salt,  a small  crust of bread,  and a bit of  butter : then sew up the

 

belly:  flour  it all over very well, and do so till the eyes begin to start. When you find the skin is tight and crisp, and the eyes are dropped, put two plates into the  dripping pan,  to save what  gravy  comes from it: put a quarter of a pound of  butter  into a clean coarse cloth, and rub all over it till the  flour  is quite taken off; then take it up into your dish, take the  sage  &c. out of the belly and chop it small; cut off the head, open it and take out the  brains,  which chop, and put the  sage  and  brains  into half a pint of good  gravy,  with a piece of  butter  rolled in  flour;  then cut your  pig  down the back, and lay it flat in the dish: Cut off the two ears, and lay one upon each shoulder; take off the under jaw, cut it in two, and lay one upon each side; put the  head  between the shoulders; pour the  gravy  out of the plates into your  sauce,  and then into the dish; send it up to table garnished with  lemon,  and if you please,  pap sauce  in a bason.  

 

  OF BOILING. 

 
  General rules to be observed in Boiling. 

BE very careful that your pots and covers are well tinned, very clean, and free from sand. Mind that your pot really boils all the while; otherwise you will be disappointed in dressing any joint, though it has been a proper time over the fire. Fresh  meat  should be put in when the  water  boils, and  salt meat  whilst it is cold. Take care likewise to have sufficient room and  water  in the pot, and allow a quarter of an hour to every pound of  meat,  let it weigh more or less. 
 

 

 
  To boil Beef or Mutton. 

When your  meat  is put in, and the  water  boils, take care to scum it very clean, otherwise the scum will boil down, stick to your  meat;  and make it look black. Send up your dish with  turnips, greens,   potatoes,  or  carrots.  If it is a leg or  loin of mutton,  you may also put melted  butter  and  capers  in a boat. 
 

 
  To boil a leg of Pork. 

A leg of  pork  must lie in  salt  six or seven days; after which put it into a pot to be boiled, without using any means to freshen it. It requires much  water  to swim in over the fire, and also to be fully boiled; so that care should be taken that the fire do not slacken while it is dressing. Serve it up with melted  butter,   mustard,  buttered  turnips,   carrots,  or greens. 

  N.B.  The other joints of the swine are most commonly roasted.  

 
  To boil Pickled Pork. 

Wash the  pork  and scrape it clean. Put it in when the  water  is cold, and boil it till the rhind is tender. It is to be served up always with boiled greens, and is commonly a  sauce  of itself to roasted  fowls  or  veal.  
 

 
  To boil Veal. 

Let the  water  boil, and have a good fire when you put in the  meat;  be sure to scum it very clean. A  knuckle of veal  will take more boiling in proportion to its weight, than any other joint, because the beauty is to have all the gristles soft and tender. 

  You may either send up boiled  veal  with  parsley  and  butter : or with  bacon  and greens.   

 
  Parsley Sauce. 

Tie  parsley  up in a bunch, and boil it till soft; shred it fine, and mix it with melted  butter.   

 

 
  To boil a Calf's Head. 

The head must be picked very clean, and soaked in a large pan of  water  a considerable time before it is put into the pot. Tie the  brains  up in a cloth, and put them into the pot at the same time with the  head;  scum the pot well; then put in a piece of  bacon,  in proportion to the number of people to eat thereof. You will find it to be enough by the tenderness of the flesh about that part that joined to the neck. When enough, you may grill it before the fire, or serve with melted  butter,   bacon,  and  greens ; and with the  brains  beat up with a little  butter,   salt,   pepper,   vinegar,  or  lemon,   sage,  and  parsley,  in a separate plate, and the  tongue  slit and laid in the same plate, or serve the  brains  whole, and the  tongue  slit down the middle. 
 

 
  To boil Lamb. 

A leg of  Lamb  of five pounds will not be boiled in less than an hour and a quarter; and if, as it ought to be, it is boiled in a good deal of  water,  and your pot be kept clean scum'd, you may dish it up as white as a curd. Send it to table with  stewed spinach;  and melted  butter  in a boat.  

 
  To boil a Neat's Tongue. 

A  dried tongue  should be soaked over night; when you dress it, put it into  cold water,  and let it have room; it will take at least four hours. A green  tongue  out of the pickle need not be soaked, but it will require nearly the same time. An hour before you dish it up, take it out and blanch it, then put it into the pot till you want it; this will make it eat the tenderer.  

 
  To boil a Ham. 

A  ham  requires a great deal of  water,  therefore put it into the copper cold, and let it only simmer

 

for two hours, and allow a full quarter of an hour to every pound of  ham;  by this means your  ham  will eat tender and well. 

 A dry  ham  should be soaked in  water  over night; a green one does not require soaking. Take care they are well cleaned before you dress them. 

 Before you send a  ham  to table take off the  rind,  and sprinkle it over with  bread crumbs,  and put it in an oven for a quarter of an hour: or you may crisp it with a hot  salamander.   

 
  To boil a Haunch of Venison. 

 Salt  the haunch well, and let it lay a week; then boil it with a  cauliflower,  some  turnips,  young  cabbages , and  beet-roots;  lay your  venison  in the dish, dispose the garden things round it in separate plates, and send it to table.  

   To boil a Turkey, Fowl, Goose, Duck, &c. 

 Poultry  are first boiled by themselves, and in a good deal of  water;  scum the pot clean, and you need not be afraid of their going to table of a bad colour. A large  turkey  with a forc'd meet in his craw will take two hours: one without an hour and a half; a  hen turkey,  three quarters of an hour; a large  fowl,  forty minutes; a small one, half an hour; a large  chicken,  twenty minutes; a small one, a quarter of an hour. A full grown  goose  salted, an hour and a half; a large  duck  near an hour.  

 
  Sauce for a boiled Turkey. 

Take a little  water  a bit of  thyme,  an  onion,  a blade of  mace,  a little  lemon-peel,  and an  anchovy : boil these together and strain them through a sieve, adding a little melted  butter.   

 
  Sauce for a Fowl. 

 Parceley  and  butter;  or  white oyster sauce.   

 

 
  To boil a Cod. 
Gut and wash the  fish  very clean inside and out, and rub the back bone with a handful of  salt;  put it upon a  fish  plate, and boil it gently till it is enough; and remember always to boil the  liver  along with it. Garnish with scraped  horse-radish,  small fried  fish,  and sliced  lemon.   

 
  Sauce. 

 Oyster sauce,   shrimp sauce,  or  lobster sauce  with plain melted  butter,  in different boats, and  mustard.   

 
  To boil a Cod's Head. 

After tying your cod's head round with pack-thread, to keep it from flying, put a  fish-kettle  on the fire, large enough to cover it with a little  water;  put in some  salt,   vinegar,  and some  horse-radish  sliced; when your  water  boils, lay your  fish  upon a  drainer,  and put it into the kettle; let it boil gently till it rises to the surface of the  water,  which it will do, if your kettle is large enough: then take it out, and set it to drain: slide it carefully off your  drainer  into your  fish plate.  Garnish with  lemon  and  horse-radish  scraped. 

 Have  oyster sauce  in one bason, and  shrimp sauce  in another.  

 
  For dressing dried Codfish. 

Put the  fish  first into  cold water  and wash it, then hang it over the fire and soak it six hours in scalding  water,  then shift it into clean  warm water,  and let it scald for one hour, it will be much better than to boil.  

 
  To boil Salmon. 

Let it be well scraped and cleansed from scales and blood; after it has lain about an hour in  salt and spring water,  put it into a  fish-kettle,  with a proportionate quantity of  salt  and  horse-radish,  and

 

a bunch of  sweet herbs.  Put it in while the  water  is luke warm, and boil it gently till enough, or about half an hour, if it be thick; or twenty minutes if it be a small piece. Pour off the  water,  dry it well, and dish it neatly upon a  fish plate,  in the centre, and garnish the dish with  horse-radish  scraped, (as done for roast beef,) or with fried  smelts  or  gudgeons , and with slices of  lemon  round the rim. 
  The  sauce   to be melted  butter,  with and without  anchovy;  or  shrimp  or  lobster sauce  in different basons. 
 

 
  To boil Mackerel. 

Having cleaned the  mackerel  well, and soaked them for some time in  spring water,  put them and the roes into a  stew-pan,  with as much  water  as will cover them, and a little  salt.  Boil a small bunch of  fennel  along with them, and when you send them up, garnish with the roes, and the  fennel  shred fine. 

   Sauce.   --Grated  sugar  in a saucer; melted  butter,  and  green gooseberries  boiled, in different basons; or,  parsley  and  butter  with a little  vinegar,  or  lemon.   

 
  To boil Garden Stuff: French Beans. 

Take your  beans  and string them, cut in two and then across, when you have done them all, sprinkle them over with  salt,  stir them together, as soon as your  water  boils put them in and make them boil up quick, they will be soon done and they will look of a better green than when growing in the garden; if they are very young, only break off the ends, then break in two and dress them in the same manner.  

 
  To boil broad Beans. 

 Beans  require a great deal of  water,  and it is not best to shell them till just before they are ready to

 

go into the pot, when the  water  boils put them in with some picked  parsley  and some  salt,  make them boil up quick, when you see them begin to fall they are done enough, strain them off, garnish the dish with boiled  parsley  and send plain  butter  in a cup or boat.  

 
  To boil green Peas. 

When your  peas  are shelled and the  water  boils, which should not be much more than will cover them, put them in with a few leaves of  mint,  as soon as they boil put in a piece of  butter  as big as a walnut, and stir them about, when they are done enough, strain them off, and sprinkle in a little  salt,  shake them till the  water  drains off, send them hot to the table with melted  butter  in a cup or boat.  

 
  To boil Asparagus. 

First cut the white ends off about six inches from the head, and scrape them from the green part downward very clean, as you scrape them, throw them into a pan of clear  water,  and after a little soaking, tie them up in small even bundles, when your  water  boils, put them in, and boil them quick; but by over boiling they will loose their  heads : cut a  slice  of  bread  for a  toast,  and  toast  it brown on both sides; when your  asparagus  is done, take it up carefully; dip the  toast  in the  asparagus  water, and lay it in the bottom of your dish; then lay the heads of the  asparagus  on it, with the white ends outwards; pour a little melted  butter  over the heads; cut an  orange  into small pieces, and stick them between for garnish.  

 
  To boil Cabbage. 

If your  cabbage  is large, cut it into quarters; if small, cut it in halves; let your  water  boil, then put in a little  salt,  and next your  cabbage  with a little more  salt  upon it; make your  water  boil as

 

soon as possible, and when the stalk is tender, take up your  cabbage  into a  cullender,  or sieve, that the  water  may drain off, and send it to tables as hot as you can. Savoys are dressed in the same manner.  

 

 
 OF FRYING. 

 
  To fry Beef Steaks. 

Cut the lean by itself, and beat it well with the back of a knife, fry the  steaks  in just as much  butter  as will moisten the pan, pour out the  gravy  as it runs out of the  meat,  turn them often and do them over a gentle fire; then fry the  fat  by itself, and lay upon the lean: -- For  sauce,   put to the  gravy  a glass of  red wine,  half an  anchovy,  a little  nutmeg,  a little beaten  pepper,  and a  shallot  cut small; give it two or three little boils, season it with  salt  to your palate, pour it over the  steak,  and send them to table.  

 
  To fry Tripe. 

Cut your  tripe  into pieces about three inches long, dip them into the  yolk  of an egg, and a few crumbs of  bread,  fry them of a fine brown, and then take them out of the pan, and lay them in a dish to drain. Have ready a warm dish to put them in, and send them to table, with  butter  and  mustard  in a cup. 
 

 
  To fry Sausages with Apples. 

Take half a pound of  sausages  and six  apples;   slice  four about as thick as a crown, cut the other two in quarters, fry them with the  sausages  of a fine light brown, and lay the  sausages  in the middle of the dish, and the  apples  round. Garnish with the quartered  apples.   

 

 
  To fry Beef Collops. 

Cut your  beef  in thin slices, about two inches long, lay them upon your  dresser,  and hack them with the back of a knife; grate a little  nutmeg  over them, and dust on some  flour;  lay them into a  stew-pan,  and put in as much  water  as you think sufficient for  sauce;  shred half an  onion,  and a little  lemon-peel  very fine, and a bundle of  sweet herbs,  and a little  pepper  and  salt : Roll a piece of  butter  in  flour,  and set them over a clear fire till they begin to simmer; shake them together often, but don't let them boil up; after they begin to simmer, ten minutes will do them; take out your  herbs,  and dish them up. Garnish the dish with  pickles  and  horse-radish.   

 
  To make Scotch Collops. 

Dip the slices of  lean veal  in the  yolks of eggs,  that have been beaten up with melted  butter,  a little  salt  some grated  nutmeg,  and grated  lemon-peel.  Fry them quick; shake them all the time, to keep the  butter  from oiling. Then put to them some  beef gravy,  and some  mushrooms,  or  forced-meat  balls. Garnish with  sausages  and sliced  lemon,  and slices of broiled or fried  bacon.  

  Observe,  If you would have the collops white,do not dip them in eggs. And when fried tender but not brown, pour off the liquor quite clean; put in some  cream  to the  meat  and give it just a boil up.  

 
  To fry Veal Cutlets. 

Cut a  neck of veal  into stakes, and fry them in  butter;  and having made a strong  broth  of the scrag end, boiled with two  anchovies,  some  nutmeg,  some  lemon peel,  and  parsley  shred very small, and browned with a little burnt  butter,  put the cutlets and a glass of  white wine  into this liquor.

 

Tost them up together: thicken with a bit of  butter  rolled in  flour,  and dish all together; squeeze a  Seville Orange  over, and strew as much  salt  on as shall give a relish.  

 
  To fry Mutton Cutlets. 

Take a handful of grated  bread,  a little  thyme  and  parsley,  and  lemon-peel  shred very small, with some  nutmeg,   pepper,  and  salt,  then take a  loin of mutton,  cut it into  steaks,  and let them be well beaten; then take the  yolks of two eggs,  and rub the  steaks  all over. Strew on the grated  bread  with these ingredients mixed together. For the  sauce,  take  gravy  with a spoonful or two of claret and a little  anchovy.   

 
  To fry Eggs as round as Balls. 
Having a deep frying-pan, and three pints of  clarified butter,  heat it as hot as for fritters, and stir it with a stick, till it runs round like a whirlpool; then break an  egg  into the middle, and turn it round with your stick, till it be as  hard  as a poached  egg;  the whirling round of the  butter  will make it as round as a ball; then take it up with a  slice,  and put it into a dish before the fire; they will keep hot half an hour, and yet be soft; so you may do as many as you please. You may poach them in  boiling water  in the same manner.  

 
  To fry Trout. 

Dry them in a cloth,  flour  them, and fry them in  butter  till they are of a fine brown; fry some  parsley  green and crisp, melt  anchovy  and  butter,  with a spoonful of  white wine.  Dish your  fish  and garnish with fried  parsley  and sliced  lemon.  You may pour your  sauce  over the  fish,  or send it in a boat which you please. 

  In this manner you may fry  perch,  small pike,

 

jacks, roach, gudgeons, or a chine of fresh salmon.   

 
  To fry Flat Fish. 

Dry the  fish  well in a cloth, rub them over in the  yolk of an egg,  and dust over some  flour : let your  oil,   butter,   lard  or dripping be ready to boil before you put in the  fish;  fry them off with a quick fire, and let them be of a fine brown. Before you dish them up, lay them upon a  drainer  before the fire sloping, for two or three minutes, which will prevent their eating greasy.  

 
  To fry Oysters. 

You must make a batter of  milk,   eggs,  and  flour;  then take your  oysters  and wash them; wipe them dry, and dip them in the batter, then roll them in some crumbs of  bread  and a little  mace  beat fine, and fry them in very hot  butter  or  lard.  

 Or, beat four  eggs  with  salt,  put in a little  nutmeg  grated, and a spoonful of grated  bread,  then make it as thick as batter for pancakes, with  fine flour;  drop the  oysters  in, and fry them brown in clarified  beef suet.  They are to lie round any dish of fish. Ox-palates boiled tender, blanched, and cut in pieces, then fried in such batter is proper to garnish hashes or fricassees.   

 
  To fry Chickens. 

Cut your  chickens  in pieces, half boil them with slices of  pork,  in  water  sufficient to cover them, then take the  gravy  from the pan and fry them in  butter  till they are a light brown: then add the  gravy  with a spoonful or two of  sweet wine,   nutmeg,  and  salt,  thicken it with  flour.  Garnish with sippets within the dish.  

 

  
 
 

 OF BROILING. 

 
  To broil Beef Steaks. 

LAY your  steaks  on a  gridiron,  over hot coals. Do not turn them till one side be done enough; and when the other side has been turned a little while, a fine  gravy  will lie on the top, which you should take care to preserve and lift it altogether with a pair of small tongs, or carefully with a knife and fork, into a hot dish, and put a little piece of  butter  under it, which will help to draw out the  gravy.  

 The general Sauce for  steaks  is,  horse-radish  for  beef;   mustard  for  pork,  and  gherkins  pickled for  mutton.  But in the season, I would recommend a good sallad, or  green cucumbers,  or  cellery , for  beef  and  mutton;  and  green peas  for  lamb steaks.   

 
  To broil Chickens. 

Slit them down the back, and season them with  pepper  and  salt,  lay them at a great distance, on a very clear fire. Let the inside lay downward, till they are above half done; then turn them, and take great care the fleshy side does not burn; throw over them some fine raspings of  bread,  and let them be of a fine brown but not burn. Let your sauce be good gravy with  mushrooms,  and garnish with  lemon  and the  livers  broiled, the  gizzards  cut, slashed, and broiled with  pepper  and  salt.   

 
  To broil Mackerel. 

Gutthem, wash them clean, pull out the  roe  at the neck end, boil it in a little  water,  then bruise it with a spoon; beat up the  yolk of an egg,  with a little  nutmeg,   lemon-peel  cut fine, shred  thyme,  
 
 

some  parsley  boiled and chopped fine, a little  pepper  and  salt,  and a few  crums  of  bread;  mix all well together, and fill the  mackerel;   flour  them well and broil them nicely. Let your sauce be plain  butter,  with a little  catchup  or  walnut pickle.   

 
  To broil Cod's Sounds: 

You must first lay them in  hot water  a few minutes; take them out, and rub them well with  salt,  to take off the skin and black dirt, and to make them look white; then put them in  water  and give them a boil. Take them out and  flour  them well,  pepper  and  salt  them, and broil them. When they are enough, lay them in the dish, and pour melted  butter  and  mustard  into the dish. Broil them whole.  

 

  OF STEWING. 

 
  To stew Beef Steaks. 

Half broil the  beef steaks,  then put them into a  stew pan,  season them with  pepper  and  salt  according to your palate; just cover them with gravy. Also put in a piece of  butter  rolled in  flour.  Let them stew gently for half an hour, then add the  yolks of two eggs  beat up, and stir all together for two or three minutes, and serve it up. Garnish with  pickles  and  horse-radish  scraped.  

 
  To stew Chickens. 

Cut two  chickens  into quarters, wash them and put them into a clean sauce-pan with a pint of  water,  half a pint of  red wine,  some  mace,   pepper,  a bundle of  sweet herbs,  an  onion,  and a piece of  stale crust of bread.  Cover them close, and stew

 

them half an hour. Then put in a piece of  butter  as big as an egg, rolled in  flour,  and cover it again close for five or six minutes.  

 
  To Stew Pigeons. 

Stuff the birds with  seasoning  made of  ground pepper,   salt,   mace  and  sweet herbs : half roast them, then put them in a  stewpan  with a sufficient quantity of  gravy,  a little  white wine,  some  pickled mushrooms  and  lemon peel;  when stewed enough, take out the birds, thicken the liquor with  butter  and the  yolks of eggs.   

 
  To Stew Codfish. 

Cut your  fish  in pieces an inch thick, put them into your  stew pan  with  nutmeg,   pepper  and  salt,  a few sprigs of  sweet herbs,  an  onion,  half a pint of  white wine,  one gill of  water,  let it stew for a few minutes: then add  oysters  with their sauce strained, a  slice  of  butter  rolled in  flour,  a blade or two of  mace : when it is done take the  herbs  and  onion  from the  fish.   

 
  To stew Pears. 

Pare six  pears  and either quarter them, or do them whole; (they make a pretty dish with one whole, and the rest cut in quarters, and the cores taken out.) Lay them in a deep earthern pot, with a few  cloves,  a piece of  lemon-peel,  a gill of  red wine,  and a quarter of a pound of fine  sugar.  If the  pears  are very large, they will take half a pound of  sugar,  and half a pint of  red wine;  cover them close with  paper,  and bake them till they are enough.  

 
  To stew Mushrooms. 

Take fresh  mushrooms,  clean them well, let their skins be pulled off, and their gills scraped off, if they happen to be sound, or else do not

 

use them; cut the  mushrooms  in large pieces, and put them all together in a sauce-pan, without any liquor; cover it close, and let them stew gently, with a little  salt,  till they are tender, and covered with liquor; then take out your  mushrooms,  and drain them, or else put some  pepper  to them, with some  white wine,  and when they have boiled up, pour off the sauce, and thicken it with a little  butter  rolled in  flour;  some will put in a  shallot  with the  spice,  but that will spoil the flavor of the  mushrooms,  which every body desires to  preserve.   

 

 
 OF SOUPS. 

 
  To make Oyster Soup. 

Have ready a good  fish stock,  then take two quarts of  oysters  without the beards; bray the hard part in a morter, with the  yolks  of ten  hard eggs.  Set what quantity of  fish stock  you shall want over the fire with your  oysters;  season it with  pepper,   salt  and grated  nutmeg.  When it boils, put in the  eggs,  and let it boil till it is as thick as cream. Dish it up with  bread  cut in dice.  

 
  To make Rice Soup. 

To two quarts of  water,  put three quarters of a pound of  rice,  clean picked and washed, with a stick of  cinnamon;  let it be covered very close, and simmer till your  rice  is tender; take out the  cinnamon,  and grate half a  nutmeg;  beat up the  yolks of four eggs,  and strain them to half a pint of  white wine,  and as much pounded  sugar  as will make it palatable, put this to your soup, and stir it very well together: set it over the fire, stiring it till it boils, and is of a good thickness; then send it to table.  

 

 
  To make Turnip Soup. 

Pear a bunch of  Turnips  (save out three or four) put them into a gallon of  water,  with half an ounce of  white pepper,  an  onion  stuck with  cloves,  three blades of  mace,  half a  nutmeg  bruised, a good bunch of  sweet herbs,  and a large  crust of bread.  Boil them an hour and a half, then pass them thro' a sieve; clean a bunch of cellery, cut it small, and put it into your  turnips  and liquor, with two of the  turnips  you saved, and two young  carrots  cut in dice; cover it close, and let it stew; then cut two  turnips  and  carrots  in dice,  flour  them, and fry them brown in  butter,  with two large  onions  cut thin, and fried likewise, put them all into your soup, with some  vermacelli ; let it boil softly, till your cellery is tender, and your soup is good. Season it with  salt  to your palate.  

 
  Veal Broth. 

Take about four pounds of  scrag of veal  cut small, put it in three quarts of  water,  when the scum rises skim it well, put in two  onions,  a  turnip  and three or four blades of  mace;  stew it gently for two hours, season it with  salt,  and strain it off; have ready four ounces of  rice  boiled in  water  till tender, strain it through a sieve, put it into the  broth,  and boil it ten minutes; put it in a  tureen,  with a handful of  crispt   bread  in it.  

 
  To ragoo a Breast of Veal, called alamode. 

Put a  breast of veal,  with an  onion,  a bundle of  sweet herbs,  a little  black pepper  and grated  nutmeg,  a blade or two of  mace,  and a very little  lemon-peel  grated into a large  stew-pan,  and just cover it with  water;  when it grows tender take it up and bone it. 

 Put the bones into the liquor, and boil them till they make good  gravy;  then strain it off. Add

 

to this liquor a quarter of a pint of rich  beef gravy,  half an ounce of  truffles  and  morels , a spoonful of  catchup,  and two spoonfuls of  white wine.  While those are boiling together  flour  the  veal,  and fry it in  butter  till it comes to be of a fine brown. Then drain off the  butter,  and pour the  gravy  to the  veal,  with a few  mushrooms.  

 Boil all together till the liquor becomes rich and thick, cut the  sweetbread  into four, and spread the pieces and  forced-meat  balls over the dish, having first laid the  veal  in the dish, and poured the  sauce  all over it. Garnish with sliced  lemon.   

 

 
 TO MAKE PIES. 

 
  A Veal Pie. 

Raise a high round pie, then cut a  fillet of veal  into three or four fillets, season it with  savory seasoning,  and a little minced  sage  and  sweet herbs;  lay it in the pie with slices of  bacon  at the bottom, and between each piece lay on  butter  and close the pie. When it is baked and half cold, fill it with  clarified butter.   

 
  A Venison Pastry. 

Raise a high round pie, shred a pound of  beef suet,  and put it into the bottom; cut your  venison  in pieces, and season it with  pepper  and  salt.  Lay it on the  suet,  lay on  butter,  close the pie, and bake it.  

 
  A Stew Pie. 

Boil a  shoulder of Veal,  and cut up,  salt,   pepper,  and  butter  half pound, and slices of raw  salt pork,  make a layer of  meat,  and a layer of  biscuit,  or  biscuit  dough into a pot, cover close and stew half an hour in three quarts of  water  only.  

 

 
  A Sea Pie. 
Four pound of  flour,  one and an half pound of  butter  rolled into paste, wet with  cold water,  line the pot therewith, lay in split  pigeons,   turkey  pies,  veal,   mutton  or birds, with slices of  pork,   salt,   pepper,  and dust on  flour,  doing thus till the pot is full or your ingredients expended, add three pints  water,  cover tight with  paste,  and stew moderately two and an half hours.  

 
  A Chicken Pie. 

Pick and clean six  chickens,  (without scalding) take out their inwards and wash the birds while whole, then joint the birds,  salt  and  pepper  the pieces and inwards. Roll one inch thick  paste  No. 8, and cover a deep dish, and double at the rim or edge of the dish, put thereto a layer of  chickens  and a layer of thin slices of  butter  till the  chickens  and one and an half pound  butter  are expended, which cover with a thick  paste;  bake one and an half hour. 
  Or if your oven be poor, parboil the  chickens  with half a pound of  butter,  and put the pieces with the remaining one pound of  butter,  and half the  gravy  into the  paste,  and while boiling, thicken the residue of the  gravy,  and when the pie is drawn, open the crust, and add the  gravy.    

 
   Minced Pies.  A Foot Pie. 

Scald neets  feet,  and clean well, (grass fed are best) put them into a large vessel of  cold water,  which change daily during a week, then boil the  feet  till tender, and take away the bones, when cold, chop fine, to every four pound minced  meat,  add one pound of  beef suet,  and four pound  apple  raw, and a little  salt,  chop all together very fine, add one quart of  wine,  two pound of stoned  raisins,  one ounce of  cinnamon,  one ounce  mace,  and

 

sweeten to your taste; make use of  paste  No.3--bake three quarters of an hour.  

 Weeks after, when you have occasion to use them, carefully raise the top crust, and with a round edg'd spoon, collect the  meat  into a bason, which warm with additional  wine  and  spices  to the taste of your circle, while the crust is also warm'd like a hoe cake, put carefully together and serve up, by this means you can have hot pies through the winter, and enrich'd singly to your taste.  

 
  Tongue Pie. 

One pound  neat's tongue,  one pound  apple,  one third of a pound of  Sugar,  one quarter of a pound of  butter,  one pint of  wine,  one pound of  raisins,  or  currants,  (or half of each) half ounce of  cinnamon  and  mace --bake in  paste  No. 1, in proportion to size.  

 
  Minced Pie of Beef. 

Four pound boiled  beef,  chopped fine, and salted; six pound of raw  apple  chopped also, one pound  beef suet,  one quart of  wine  or rich sweet cyder, one ounce  mace,  and  cinnamon,  a  nutmeg,  two pounds  raisins,  bake in  paste  No. 3, three fourths of an hour.  

 
  Observations. 

All  meat  pies require a hotter and brisker oven than  fruit  pies, in good cookeries, all  raisins  should be stoned. As people differ in their tastes, they may alter to their wishes. And as it is difficult to ascertain with precision the small articles of spicery; every one may relish as they like, and suit their taste.  

 
  An egg Pie. 

Shred the  yolks  of twenty  hard eggs  with the same quantity of  marrow  and  beef-suet;  season

 

it with  sweet spice,   citron,   orange,  and  lemon;  fill and close the pie.  

 
  Apple Pie. 

Stew and strain the  apples,  to every three pints, grate the peal of a fresh  lemon,  add  cinnamon,   mace,   rose-water  and  sugar  to your taste -- and bake in  paste  No. 3. 
  Every species of  fruit,  such as  pears,   plums,   raspberry,   black berries  may only be sweetened, without  spices  -- and bake in  paste  No. 3.  
 

 
  Currant Pies. 

Take green, full grown  currants,  add one third their quantity of  sugar,  proceeding as above.  

 
  A buttered apple Pie. 

Pare, quarter and core  tart apples,  lay in  paste  No. 3 cover with the same; bake half an hour, when drawn, gently raise the top crust, add  sugar,   butter,   cinnamon,   mace,   wine  or  rose-water.   

 
  To make an Apple or Pear Pie. 

Make a good  puff paste  crust, lay some round the sides of the dish, pear and quarter your  apples,  and take out the cores; lay a row of  apples  thick, throw in half the  sugar  you intend for your pie; mince a    lemon-peel  fine, throw in a few  cloves,  here and there one, then the rest of your  apples,  and the rest of your  sugar.  You must sweeten to your palate, and squeeze in a little  lemon juice.  Boil the peeling of the  apples  and the cores in  fair water,  with a blade of  mace  till it is very good; strain it, and boil the  syrup  with the  sugar  till it is rich; pour it into your pie, put on your upper crust, and bake it. You may put in a little  quince  or  marmalade,  if you please. 

 Thus make a  pear  pie, but don't put in any

 

 quince.  You may  butter  them when they come out of the oven, or beat up the  yolks of two eggs,  and half a pint of  cream,  with a little  nutmeg,  sweetened with  sugar;  take off the lid, and pour in the  cream.  Cut the crust in little three cornered pieces, stick them about the pie, and send it to table.  

 
  To make a Cherry, Plumb or Gooseberry Pie. 

Make a good crust, lay a little round the sides of your dish, throw  sugar  at the bottom, and lay in your  fruit,  with  sugar  on the top. A few  red currants  will do well with them; put on your lid, and bake it in a slack oven. 

  Make a plumb pie the same way, and also a  gooseberry  pie. If you would have it red, let it stand a good while in the oven after the  bread  is drown.  A custard is very good with the  gooseberry  pie.  

 
  To make Apple Tart or Pear Tart. 

Pare them first, then cut them into quarters, and take the cores out; in the next place cut each quarter across again; throw them so prepared into a sauce-pan, with no more  water  in it than will just cover the  fruit;  let them simmer over a slow fire till they are perfectly tender. Before you set your  fruit  on the fire, take care to put a good large piece of  lemon-peel  into the  water.  Have the  patty-pans  in readiness, and strew fine  sugar  at the bottom; then lay in the  fruit,  and cover them with as much of the same  sugar  as you think convenient. Over each  tart  pour a teaspoonful of  lemon-juice,  and three spoonfuls of the liquor in which they are boiled. Then lay the lid over them, and put them into a slack oven. 

 If the tarts be made of  apricots,  &c. you must neither pare them, nor cut them, nor stone them, 
 
 

nor use  lemon-juice,  which is the only material difference between these and other  fruit.  

 Observe with respect to perserved tarts, only lay in the  preserved fruit,  and put a very thin crust over them, and bake them as short a time as possible.  

 
  Icing for Tarts. 

Beat and sift a quarter of a pound of fine  loaf sugar.  Put it into a morter with the  white of one egg  that has been well beat up. Add to those two spoonfuls of  rose water,  and beat all together till it be so thick as just to run, observing to stir it all one way. It is laid on the  tart  with a brush or small bunch of feathers dipped in the icing. Set the tarts when so done, into a very gentle oven to harden. But take care not to let them stand too long for that will discolour them.  

 
  An Almond Tart very good. 

To half a pound of  almonds  blanched, and very finely beat with  orange-flower water,  put a pint of thick  cream,  two large  Naples biscuits  grated, and five  yolks of eggs,  with near half a pound of  sugar;  put all into a dish garnished with  paste,  and lay slips in diamonds cross the top; bake it in a cool oven; and when drawn out, stick slips of candid  citron  in each diamond.  

 
  Lemon Puffs. 

Take a pound and a quarter of  double refined sugar  beaten and sifted, and grate the  rinds  of two  lemons,  and mix well with the  sugar,  then beat the  whites  of two new-laid  eggs  very well, and mix them well with the  sugar  and  lemon-peel;  beat them together an hour and a quarter, then make them up in what form you please; be quick to set them in a moderate oven; do not take off the  papers  till cold.  

 

 
  Rice Florendine. 

Soak half pint of  rice  and swell it in  water : then boil it in three pints of  milk,  put half pound of  butter  in it while it is warm, one pound of  currants,  fifteen  eggs  well beaten, half an ounce of  cinnamon,  one  nutmeg  and one gill of  rose-water,   sugar  and  salt  to your taste; lay a thin  puff paste  at the bottom of your dish and a thick one round the rim, put in the ingrediences, cut small pieces of  paste  and lay in chequers on the top, grate a little  sugar  over it and bake it half an hour.  

 
  Puff Pastes for Tarts. 

No. 1. Rub one pound of  butter  into one pound of  flour,  whip 2  whites  and add with  cold water  and one  yolk;  make into paste, roll in, in six or seven times one pound of  butter,  flowering it each roll. This is good for any small thing. 

 No. 2. Rub six pound of  butter  into  founteen  pound of  flour,  eight  eggs,  add  cold water,  make a stiff paste. 

 No. 3. To any quantity of  flour,  rub in three fourths of its weight of  butter,  (12  eggs  to a peck) rub in one third or half, and roll in the rest. 

 No. 4. Into two quarts of  flour  (salted) wet stiff with  cold water  roll in, in nine or ten times, one and an half pound of  butter.  

 No. 5. One pound  flour,  three fourths of a pound of  butter,  beat well. 

 No. 6. To one pound of  flour  rub in one fourth of a pound of  butter  wet with three  eggs  and rolled in a half pound of  butter.   

 
  A Paste for Sweet Meats. 

No. 7. Rub one third of a pound of  butter,  and one pound of  lard  into two pound of  flour,  wet with four  whites  well beaten; weater to make a paste, 
 
 

roll in the residue of  shortening  in ten or twelve rollings -- bake quick.  

 No. 8. Rub in one and an half pound of  suet  to six pounds of  flour,  and a spoonful of  salt,  wet with  cream,  roll in, in six or eight times, two and an half pounds of  butter  -- good for a  chicken  or  meat  pie.  

 
  Royal Paste. 

No. 9. Rub half a pound of  butter  into 1 pound of  flour,  four  whites  beat to a foam, add two  yolks,  two ounces of fine  sugar;  roll often, rubbing one third, and rolling two thirds of the  butter  is best; excellent for tarts and  apple  cakes.  

 

  PUDDINGS. 

 
  A Rice Pudding. 

One quarter of a pound  rice,  a stick of  cinnamon,  to a quart of  milk  (stired often to keep from burning) and boil quick, cool and add half a  nutmeg,  4 spoons  rose-water,  8  eggs;   butter  or  puff paste  a dish and pour the above composition into it, and bake one and an half hour. 

 No. 2. Boil 6 ounces  rice  in a quart  milk,  on a slow fire 'till tender, stir in one pound  butter,  interim  beet  14  eggs,  add to the pudding when cold with  sugar,   salt,   rose-water  and  spices  to your taste, adding  raisins  or currents, baked as No. 1. 
 No. 3. Eight spoons  rice  boiled in two quarts  milk,  when cooled add 8  eggs,  6 ounces  butter,   wine,   sugar  and  spices,  bake 2 hours. 

 No. 4. Boil in  water  half pound ground  rice  till soft, add 2 quarts  milk  and scald, cool and add 8  eggs,  6 ounces  butter,  1 pound  raisins,   salt,   cinnamon  and a small  nutmeg,  bake 2 hours. 

 No. 5.  A cheap one,  half pint  rice,  2 quarts  milk,  
 
 

 salt,   butter,   allspice,  put cold into into a hot oven, bake two and an half hours. 

 No. 6. Put 6 ounces  rice  into  water,  or  milk  and  water,  let it swell or soak tender, then boil gently, stiring in a little  butter,  when cool stir in a quart of  cream,  6 or 8  eggs  well beaten, and add  cinnamon,   nutmeg,  and  sugar  to your taste, bake. 

 N.B. The mode of introducing the ingredients, is a material point; in all cases where  eggs  are mentioned it is understood to be well beat;  whites  and  yolks  and the  spices,  fine and settled.  

 
  A Nice Indian Pudding. 

No. 1. Three pints scalded  milk,  7 spoons  fine Indian meal,  stir well together while hot, let stand till cooled; add 7  eggs,  half pound  raisins,  4 ounces  butter,   spice  and  sugar,  bake one and an half hour. 

 No. 2. Three pints scalded  milk  to one pint meal salted; cool, add 2  eggs,  4 ounces  butter,   sugar  or  molasses  and  spice,  it will require two and an half hours baking. 

  No.3.  Salt  a pint meal, wet with one quart of  milk,  sweeten and put into a strong cloth, brass or  bell metal vessel,  stone or earthen pot, secure from wet and boil 12 hours.  

 
  A Sunderlaud Pudding. 

Whip 6  eggs,  half the  whites,  take half a  nutmeg,  one  point   cream  and a little  salt,  4 spoons  fine flour,   oil  or  butter  pans, cups or bowls, bake in a quick oven one hour. Eat with  sweet sauce.   

 
  A Whitpot. 

Cut half a loaf of  bread  in slices, pour three quarts  milk,  6  eggs,   rose-water,   nutmeg  and   pound of  sugar;  put into a dish and cover with  paste,  No.1, bake slow one hour.  

 
  A Bread Pudding. 

One pound soft  bread  or  biscuit  soaked in one

 

quart  milk,  run thro' a sieve or  cullender,  add 7  eggs,  three quarters of a pound  sugar,  one quarter of a pound  butter,   nutmeg  or  cinnamon,  one gill  rose-water,  one pound stoned  raisins,  half pint  cream,  bake three quarters of an hour, middling oven.  

 
  A Flour Pudding. 
Seven  eggs,  one quarter of a pound of  sugar,  and a tea spoon of  salt,  beat and put to one quart  milk,  5 spoons of  flour,   cinnamon  and  nutmeg  to your taste, bake half an hour, and serve up with  sweet sauce.   

 
  A boiled Flour Pudding. 
One quart of  milk,  9  eggs,  7 spoons  flour,  a little  salt,  put into a strong cloth and boiled three quarters of an hour.  

 
  A Cream Almond Pudding. 
Boil gently a little  mace  and half a  nutmeg  (grated) in a quart  cream;  when cool, beat 8  yolks  and 3  whites,  strain and mix with one spoon  flour  one quarter of a pound  almonds;  settled, add one spoon  rose-water,  and by degrees the cold  cream  and beat well together; wet a thick cloth and  flour  it, and pour in the pudding, boil hard half an hour, take out, pour over it melted  butter  and  sugar.   

 
  An apple Pudding Dumplin. 

Put into  paste,  quartered  apples,  lie in a cloth and boil two hours, serve with  sweet sauce.   

 
  Pears, Plumbs, &c. 

Are done the same way.  

 
   Potatoe Pudding.  Baked. 

No. 1. One pound boiled  potatoes , one pound  sugar,  half a pound  butter,  10  eggs.  

 No. 2. One pound boiled  potatoes  marshed three quarters of a pound  butter,  3 gills  milk  or

 

 cream , the juice of one  lemon  and the peal grated, half a pound  sugar,  half  nutmeg,  7  eggs  (taking out 5  whites, ) 2 spoons  rose-water.   

 
  Apple Pudding. 

One pound  apple  sifted, one pound  sugar,  nine  eggs,  one quarter of a pound  butter,  one quart  sweet cream,  one gill  rose-water,  a  cinnamon,  a  green lemon  peel grated (if sweet  apples,  add the  juice  of half a  lemon, ) put on to  paste  No. 7--  Currants,   raisins  and  citrons  some add, but good without them.  

 
  Carrot Pudding. 

A coffee cup full of boiled and  strained carrots,  5  eggs,  2 ounces  sugar  and  butter  each,  cinnamon  and  rose-water  to your taste, baked in a deep dish without  paste.   

 
  A Crookneck or Winter Squash Pudding. 

Core, boil and skin a good  squash,  and bruize it well; take 6 large  apples,  pared, cored, and stewed tender, mix together; add 6 or 7 spoonsful of dry  bread  or  biscuit,  rendered fine as meal, half pint dry  milk  or  cream,  2 spoons of  rose-water,  2 do  wine,  5 or 6  eggs  beaten and strained,  nutmeg,   salt  and  sugar  to your taste, one spoon  flour,  beat all smartly together, bake. 

  The above is a good receipt for Pompkins,  Potatoes  or  Yams , adding more moistening or  milk  and  rose-water,  and to the two laiter a few black or Lisbon  currants,  or dry  whortleberries  scattered in, will make it better.   

 
  Pompkin. 

No. 1. One quart stewed and strained, 3 pints  cream,  9 beaten  eggs,   sugar,   mace,   nutmeg  and  ginger,  laid into  paste  No. 7 or 8, and with a  dough spur,  cross and chequer it, and baked in dishes three quarters of an hour. 
 
 

 No. 2. One quart of  milk,  1 pint pompkin, 4  eggs,   molasses,   allspice  and  ginger  in a crust, bake one hour.  

 
  Orange Pudding. 

Put sixteen  yolks  with half a pound  butter  melted, grate in the  rinds  of two  Seville oranges,  beat in half pound of fine  sugar,  add two spoons  orange water,  two of  rose water,  one gill of  wine,  half pint  cream,  two  Naples biscuit  or the crumbs of a fine loaf, or roll soaked in  cream,  mix all together, put it into rich  puff-paste,  which let be double round the edges of the dish; bake like a custard.  

 
  To make a plain boiled Pudding. 

Take a pint of  new milk  mix with it six  eggs  will beaten, two spoonfuls of  flour,  half a  nutmeg  grated, a little  salt  and  sugar.  Put this mixture into a cloth or bag. Put it into  boiling water,  and half an hour will boil it. Serve it up with melted  butter.   

 
  A Quaking Pudding. 

Take a  penny white  loaf grated, two spoonfuls of  flour of rice,  and seven  eggs,  beaten up. Put them in a quart of  cream  or  new milk.  Season them with  nutmeg  grated, and  white rose-water.  Tie it up, boil it an hour, and then serve it up with melted  butter,  and with  sugar  and a little  wine.   

 
  A fine Biscuit Pudding. 

Grate three  Naples biscuit,  and pour a pint of  cream  or  milk  over them hot. Cover it close till cold, then add a little grated  nutmeg,  the  yolks of four eggs  and two  whites  beat in a little  orange flower  or  rose-water,  two ounces of  powdered sugar,  and half a spoonful of  flour.  Mix these well, and boil them in a China bason, tied in a cloth, for an hour. Turn it out of the bason, and serve it up

 

in a dish with melted  butter,  and some fine  sugar  sprinkled over it.  

 
  Boiled Plumb Pudding. 

Shred a pound of  beef suet  very fine, to which add three quarters of a pound of  raisins  stoned, a little grated  nutmeg,  a large spoonful of  sugar,  a little  salt,  some  white wine,  four  eggs  beaten, three spoonfuls of  cream,  and five spoonfuls of  flour.  Mix them well, and boil them in a cloth three hours. Pour over this pudding melted  butter,  when dished. 
 

 
  A hunting Pudding. 

Mix a pound of  beef suet  shred fine with a pound of  fine flour,  three quarters of a pound of  currants  well cleaned, a quarter of a pound of  raisins  stoned and shred, five  eggs,  a little grated  lemon-peel,  two spoonfuls of  sugar,  and a little  brandy.  Mix them well together. Tie it up in a cloth; and boil it full two hours. Serve it up with  white wine  and melted  butter.   

 
  A plain baked Pudding. 

Boil a quart of  milk;  then stir in  flour  till thick; add half a pound of  butter,  6 ounces of  sugar,   nutmeg  grated, a little  salt,  ten  eggs  but not all the  whites.  Mix them well, put it into a dish buttered, and it will be baked in three quarters of an hour.  

 
  A Millet Pudding. 

Take half a pound of  Millet,  and boil it over night in two quarts of  milk.  In the morning add six ounces of  sugar,  six of melted  butter,  seven  eggs,  half a  nutmeg,  a pint of  cream,  and sweeten to your taste. Add ten  eggs,  with half the  whites,  and bake it.  

 
  A Poor Man's Pudding. 

Take some  stale bread;  pour over it some hot

 

 water  till it is well soaked; then  press  out the  water,  and wash the  bread;  add some powdered  ginger,   nutmeg  grated, and a little  salt;  some  rose water  or sack,  Lisbon sugar  and  currants;  mix them well together, and lay it in a pan well buttered on the sides; when it is well flatted with a spoon, lay some pieces of  butter  on the top; bake it in a gentle oven, and serve it hot. You may turn it out of the pan when it is cold, and it will eat like a fine cheese-cake.  

 

  CUSTARDS. 

 1. One pint  cream  sweetened to your taste, warmed hot; stir in  sweet wine,  till curdled, grate in  cinnamon  and  nutmeg.  

 2. Sweeten a quart of  milk,  add  nutmeg,   wine,   brandy,   rose-water  and six  eggs;  bake in  tea cups  or dishes or boil in  water,  taking care that it don't boil into the cups. 

 3. Put a stick of  cinnamon  to one quart of  milk,  boil well, add six  eggs,  two spoons of  rose-water  -- bake.  

 4.   Boiled Custard  --  One pint of  cream,  two ounces of  almonds,  two spoons of  rose-water,  or  orange flower water,  some  mace;  boil thick, then stir in sweetening, and lade off into china cups, and serve up. 

 
  Rice Custard. 

Boil a little  mace,  a quartered  nutmeg  in a quart of  cream,  add  rice  (well boiled) while boiling sweeten and flavor with  orange  or  rose-water,  putting into cups or dishes, when cooled, set to serve up.  

 
  A Rich Custard. 

Four  eggs  beat and put to one quart  cream ,

 

sweetened to your taste, half a  nutmeg,  and a little  cinnamon  -- baked.  

 
  A sick bed Custard. 

Scald a quart of  milk,  sweeten and  salt  a little, whip three  eggs  and stir in, bake on  coals  in a pewter vessel.  

 
  Currant Jelly. 

Having stripped the  currants  from the stalks, put them into a stone jar: stop it close; set it in a kettle of  boiling water  half way up the jar; let it boil half an hour; take it out, and strain the  juice  through a coarse  hair sieve.  To a pint of  juice  put a pound of  sugar;  set it over a fine quick clear fire in a  preserving-pan  or  bell mettle skillet.  Keep stirring it all the time till the  sugar  be melted; then skim the scum off as fast as it rises. 

 When the  jelly  is very clear and fine, pour it into earthen or china cups, or  gallipots.  When cold cut pieces of  white paper  just the bigness of the top of the pot, dip them in  brandy,  lay them on the  jelly;  then cover the top close with  white paper,  and prick it full of holes. Set it in a dry place. You may put some in glasses for present use.  

 
  Raspberry Giam. 

Take a pint of  currant jelly,  and a quart of  raspberries,  bruise them well together, set them over a slow fire, keeping it stirring all the time till it boils. Let it boil five or six minutes, pour it into the  gallipots,   paper  them as you do the currant jelly, and keep them for use. They will keep for two or three years, and have the full flavor of  raspberries.   
 
 
 

  SYLLABUBS. 

 
  To make a fine Syllabub from the Cow. 

Sweeten a quart of  cyder  with  double refined sugar,  grate  nutmeg  into it, then  milk     cow  into your liquor, when you have thus added what quantity of  milk  you think proper, pour half a pint or more, in proportion to the quantity of  syllabub  you make, of the sweetest  cream  you can get all over it. 
 

 
  To make a fine Cream. 

Take a pint of  cream,  sweeten it to your pallate, grate a little  nutmeg,  put in a spoonful of  orange flower water  and  rose water,  and two spoonfuls of  wine;  beat up four  eggs  and two  whites,  stir it all together one way over the fire till it is thick, have cups ready and pour it in.  

 
  Lemon Cream. 

Take the juice of four large  lemons,  half a pint of  water,  a pound of  double refined sugar  beaten fine, the  whites of seven eggs  and the  yolk  of one beaten very well; mix altogether, strain it, set it on a gentle fire, stiring it all the while and skim it clean, put into it the peel of one  lemon,  when it is very hot, but not to boil; take out the  lemon  peal   and pour it into china dishes.   

 

  CAKES. 

 
  A rich Cake. 

Take six pounds of the best fresh  butter,  work it to a  cream  with your hands; then throw in by degrees three pounds of  double refined sugar,  well  beet   and sifted; mix them well together, then

 

work in three pounds of blanched  almonds;  and having beaten four pounds of  eggs,  and strained them through a sieve, put them in; beat them all together till they are thick and look white. Then add half a pint  French brandy,  half a pint of sack, a small quantity of  ginger,  and about two ounces each, of  mace,   cloves,  and  cinnamon,  with three large  nutmegs,  all beaten in a morter as fine as possible. Then shake in gradually four pounds of well dried and sifted  flour.  When the oven is well prepared and a  tin hoop  to bake it in, stir into this mixture (as you put it into the hoop) seven pounds of  currants  well washed and rubbed, and such a quantity of candid  orange,   lemon,  and  citron,  in equal proportions as shall be thought convenient. The oven must be quick, and the cake will at least take four hours to bake it;  Or,  you may make two or more cakes out of these ingredients. You must beat it with your hands, and the  currants  must be plumped by pouring upon them  boiling water,  and drying them before the fire. Put them warm into the cake.  

 
  Portugal Cakes. 

Put a pound of fine  sugar,  a pound of fresh  butter,  five  eggs,  and a little  mace,  beaten, into a bread pan; beat it with your hands till it is very light, and looks curdling; then put thereto a pound of  flour,  and half a pound of  currants  very dry; beat them together, fill tin pans, and bake them in a slack oven: You may make  seed cakes  the same way, only put in  carraway-seeds  instead of  currants.   

 
  Dutch Cakes. 

Take five pounds of  flour,  two ounces of  carraway-seeds,  half a pound of  sugar,  and something more than a pint of  milk,  put into it three quarters

 

of a pound of  butter,  then make a hole in the middle of the  flour,  and put in a full pint of good  ale-yeast : pour in the  butter  and  milk,  and make these into a  paste,  letting it stand a quarter of an hour before the fire to rise; then mould it, and roll it into cakes pretty thin; prick them all over pretty much, or they will blister, and bake them a quarter of an hour.  

 
  Queen Cakes. 

Take a pound of  sugar,  beat it fine, pour in  yolks  and  whites of 2 eggs,  half a pound of  butter,  a little  rose-water,  6 spoonfuls of warm  cream,  a pound of  currants,  and as much  flour  as will make it up; stir them well together, and put them into your  patty-pans,  being well buttered; bake them in an oven almost as hot as for bread, for half an hour; then take them out and glaze them, and let them stand but a little after the glazing is on to rise.  

 
  Uxbridge Cakes. 

Take a pound of  wheat flour,  seven pounds of  currants,  half a  nutmeg,  and four pounds of  butter;  rub your  butter  cold very well among the meal. Dress the  currants  very well in the  flour,   butter  and  seasoning,  and knead it with so much good and new  yeast  as will make it into a pretty high  paste.  After it is kneaded well together, let it stand an hour to rise. You may put half a pound of  paste  in a cake.  

 
  Orange Cake. 

Take the  peels of four oranges,  being first pared, and the  meat  taken out; boil them tender, and beat them small in a marble morter; then take the  pulp  of them, and two more  oranges,  the  seeds  and skins being picked out, and mix them with the peelings that are beaten, set them on the

 

fire, with a spoonful or two of  orange-flower water,  keeping it stiring till that moister is pretty well dried up; then have ready to every pound of that  pulp,  four pounds and a quarter of  double refined sugar,  finely sifted. Make the  sugar  very hot, dry it upon the fire, and then mix it and the  pulp  together; set it on the fire again, till the  sugar  be well melted, but take care it does not boil. You may put in a little peel, shred small or grated; and when it is cold, draw it up in double  papers;  dry them before the fire, and when you turn them, put two together, or you may keep them in deep glasses or pots, and dry them as you have occasion.  

 
  Common Biscuit. 

Beat up six  eggs,  with a spoonful of  rose water,  and a spoonful of sack; then add a pound of fine  powdered sugar,  and a pound of  flour;  mix these into the  eggs  by degrees, with an ounce of  coriander seeds;  shape them on white thin  paper  or tin moulds, in any form you please. Beat the  white of an egg,  and with a feather rub it over, and dust fine  sugar  over them. Set them in an oven moderately heated, till they rise and come to a good colour; and if you have no stove to dry them in, put them into the oven at night, and let them stand till morning. 
 

 
  To make Whigs. 

Take three pounds and a half of  flour,  and three quarters of a pound of  butter;  rub it into the  flour  till none of it be seen; then take a pint or more of  new milk,  make it very warm, and with a half pint of  ale-yeast,  make it into a light  paste,  put in  carraway-seeds,  and what  spice  you please; then make it up, and lay it before the fire to rise; after this, work in three quarters of a pound of

 

 sugar,  and then roll them pretty thin into what form you please; put them on tin plates and hold them before the fire to rise again, before you set them in; your oven must be pretty quick.  

 
  To make Buns. 

Take two pounds of  fine flour,  a pint of  ale yeast,  with a little sack, and three  eggs  beaten; knead all these together with a little warm  milk,   nutmeg  and  salt.  Lay it before the fire till it rise very light. Then knead into it a pound of fresh  butter,  and a pound of  round carraway comfits,  and bake them in  s  quick oven, on floured  papers,  in what shape you please.  

 
  Good Fritters. 

Mix half a pint of good  cream  very thick with  flour,  beat six  eggs,  leaving out four  whites;  add six spoonfuls of sack, and strain them into the  cream;  put in a little grated  nutmeg,   ginger,   cinnamon  and  salt;  then put in another half pint of  cream,  and beat the batter near an hour; pare and  slice  your  apples  thin, dip every piece in the batter, and throw them into a pan with boiling  lard.   

 
  Pan Cakes. 

Take a pint of thick  cream,  six spoonfuls of sack and half a pint of  fine flour,  six  eggs  but only three  whites,  one grated  nutmeg,  a quarter of a pound of melted  butter,  a very little  salt,  and some  sugar;  fry these thin in a dry pan. 
 

 
  Plumb Cake. 

Mix one pound  currants,  one drachm  nutmeg,   mace  and  cinnamon  each, a little  salt,  one pound of  citron,   orange peel  candid, and  almonds  bleached, 6 pound of  flour,  (well dryed) beat 21  eggs,  and add with 1 quart new  ale yeast,  half pint of  wine,  3 half pints of  cream  and  raisins.   

 
 
  Plain Cake. 

Nine pound of  flour,  3 pound of  sugar,  3 pound of  butter,  1 quart emptins, 1 quart  milk,  9  eggs,  1 ounce of  spice,  1 gill of  rose-water,  1 gill of  wine.   

 
  Another. 

Three quarters of a pound of  sugar,  1 pound of  butter,  and 6  eggs  worked into 1 pound of  flour.   

 
  A rich Cake. 

Rub 2 pound of  butter  into 5 pound of  flour,  add 15  eggs  (not much beaten) 1 pint of emptins, 1 pint of  wine,  knead up stiff like  biscuit,  cover well and put by and let rise over night. 

 To 2 and an half pound  raisins,  add 1 gill  brandy,  to soak over night, or if new half an hour in the morning, add them with 1 gill  rose-water  and 2 and an half pound of  loaf sugar,  one ounce  cinnamon,  work well and bake as loaf cake, No. 1.  

 
  Potatoe Cake. 

Boil  potatoes ,  peal  and pound them, add  yolks of eggs,   wine  and melted  butter  work with  flour  into  paste,  shape, as you please, bake and pour over them melted  butter,   wine  and  sugar.  
 

 
  Johny Cake, or Hoe Cake. 

Scald 1 pint of  milk  and put to 3 pints of  indian meal,  and half pint flower-- bake before the fire. Or scald with  milk  two thirds of the  indian meal,  or wet two thirds with  boiling water,  add  salt,   molasses  and  shortening,  work up with  cold water  pretty stiff, and bake as above.  

 
  Indian Slapjack. 

One quart of  milk,  1 pint of  indian meal,  4  eggs,  4 spoons of  flour,  little  salt,  beat together, baked on gridles, or fry in a dry pan, or baked in a pan which has been rubed with  suet,   lard  or  butter.   

 

 
  Loaf Cake. 

No. 1. Rub 6 pound of  sugar,  2 pound of  lard,  3 pound of  butter  into 12 pound of  flour,  add 18  eggs,  1 quart of  milk,  2 ounces of  cinnamon,  two small  nutmegs,  a  tea cup  of  coriander seed,  each pounded fine and sifted, add 1 pint of  brandy,  half a pint of  wine,  6 pound of stoned  raisins,  1 pint of  emptins , first having dried your flower in the oven, dry and roll the  sugar  fine, rub your  shortening  and  sugar  half an hour, it will render the cake much whiter and lighter, heat the oven with dry wood, for one and an half hours, if large pans be used, it will then require 2 hours baking, and in proportion for smaller loaves. To frost it. Whip six  whites,  during the baking, add 3 pound of sifted  loaf sugar  and put on thick, as it comes hot from the oven. Some return the frosted loaf into the oven, it injures and yellows it, if the frosting be put on immediately it does best without being returned into the oven. 

 No. 2. Rub 4 pound of  sugar,  3 and an half pound of  shortening,  (half  butter  and half  lard ) into 9 pound  flour,  1 dozen of  eggs,  2 ounces of  cinnamon,  1 pint of  milk,  3 spoonfuls  coriander seed,  3 gills of  brandy,  1 gill of  wine,  3 gills of  emptins , 4 pounds of  raisins.  

 No. 3. Six pound of  flour,  three of  sugar,  two and an half pound of  shortening,  (half  butter,  half  lard ) six  eggs,  one  nutmeg,  one ounce of  cinnamon  and one ounce of  coriander seed,  one pint of  emptins,  two gills  brandy,  one pint of  milk  and three pounds of  raisins.  

 No. 4. Five pound of  flour,  two pound of  butter,  2 and an half pounds of  loaf sugar,  two and an half pounds of  raisins,  fifteen  eggs,  one pint  wine,  one pint of  emptins , one ounce of  cinnamon,  one gill  rose-water,  one gill of  brandy  -- baked like No. 1.  

 
 
  Another Plain Cake. 

No. 5. Two quarts  milk,  three pound of  sugar,  three pound of shortning, warmed hot, add a quart of sweet cyder, this curdle, add eighteen  eggs,   allspice  and  orange  to your taste, or  fennel,  carroway or  coriander seeds;  put to nine pounds of  flour,  three pints  emptins , and bake well. 
 

 
  Cookies. 

One pound  sugar  boiled slowly in half pint watar, scum well and cool, add two tea spoons  pearl ash  dissolved in  milk,  then two and half pounds  flour,  rub in  flour  ounces  butter,  and two large spoons of finely powdered  coriander seed,  wet with above; make rolls half an inch thick and cut to the shape you please; bake fifteen or twenty minutes in a slack oven--good three weeks.  

 
  Another Christmas Cookey. 

To three pound  flour,  sprinkle a  tea cup  of fine powdered  coriander seed,  rub in one pound  butter,  and one and half pound  sugar,  dissolve three tea spoonfuls of  pearl ash  in a  tea cup  of  milk,  kneed all together well, roll three quarters of an inch think, and cut or stamp into shape and size you please, bake slowly fifteen or twenty minutes; though hard and dry at first, if put into an earthen pot, and dry cellar, or damp room, they will be finer, softer and better when six months old.  

 
  Molasses Gingerbread. 

One table spoon of  cinnamon,  some  coriander  or  allspice,  put to four tea spoons  pearl ash,  dissolved in half pint  water,  four pound  flour,  one quart  molasses  four ounces  ginger,  four ounces  butter,  (if in summer rub in the  butter,  if in winter, warm the  butter  and  molasses  and pour to the spiced  flour, ) knead well 'till stiff, the more the better, the lighter and whiter it will be; bake

 

brisk fifteen minutes; don't scorch; before it is put in, wash it with  whites  and  sugar  beat together.  

 
  Gingerbread Cakes, or butter and sugar Gingerbread. 

Three pounds of  flour,  a grated  nutmeg,  two ounces  ginger,  one pound  sugar,  three small spoons  pearl ash  dissolved in  cream,  one pound  butter,  four  eggs  knead it stiff, shape it to your fancy, bake fifteen minutes. 
 

 
  Soft Gingerbread to be baked in pans. 
Rub three pounds of  sugar,  two pounds of  butter,  into four pounds  flour  add twenty  eggs  four ounces  ginger,  four  spooos   rosewater,  bake as No. 1.  

 
  Butter drop do. 

Rub one quarter of a pound  butter,  one pound  sugar,  sprinkle with  mace,  into one pound and a quarter  flour,  add four  eggs,  one glass  rose water,  bake as No. 1.  

 
  Gingerbread. 

Three pound  sugar,  half pound  butter,  quarter pound  ginger,  twelve  eggs,  one glass  rose water,  rub into three pounds  flour,  bake as No. 1.  

 
  A cheap seed Cake, 

Rub one pound  sugar,  half an ounce  allspice  into four quarts  flour,  into which put one pound  butter,  melted in one pint  milk,  nine  eggs,  one gill  emptins , ( carraway seed  and  currants,  or  raisins  if you please) make into two loaves, bake one and an half hour. 
 

 
  Queens Cake. 

Whip half pound  butter  to a  cream,  add one pound  sugar,  ten  eggs,  one  glaas   wine,  half gill  rosewater,  and  spices  to your taste, all worked in

 

to one and a quarter pound  flour,  put into pans cover with  paper,  and bake in a quick well heat oven, twelve or sixteen minutes.  

 
  Pound Cake. 

One pound  sugar,  one pound  butter,  one pound  flour,  one pound or ten  eggs,   rose water  one gill,  spices  to your taste; watch it well, it will bake in a slow oven in fifteen minutes.  

 
  Another (called) pound Cake. 

Work three quarters of a pound  butter,  one pound of good  sugar,  'till very white, whip ten  whites  to a foam, add the  yolks  and beat together, add one spoon  rose water,  two of  brandy,  and put the whole to one and a quarter of a pound of  flour,  if yet too soft add  flour  and bake slowly.  

 
  Soft cakes in little pans. 

One and half pound  sugar,  half pound  butter,  rubbed into two pounds  flour,  add one glass  wine,  one do.  rose water,  eighteen  eggs  and a  nutmeg.  
 

 
  A light cake to bake in small cups. 

Half a pound  sugar,  half a pound  butter,  rubbed into two pounds  flour,  one glass  wine,  one do.  rose water,  two do.  emptins , a  nutmeg,   cinnamon  and  currants.   

 
  Shrewsbury Cake. 

One pound  butter,  three quarters of a pound of  sugar,  a little  mace,  four  eggs  mixed and beat with your hand, till very light, put the composition to one pound  flour,  roll it into small cakes--bake with a light oven. 

 N. B. In all cases where  spices  are named, it is supposed that they be pounded fine and sifted;  sugar  must be dried and rolled fine;  flour  dried in an oven;  eggs  well beat or whipped into a raging foam.  

 

 
  Diet Bread. 

One pound  sugar,  nine  eggs,  beat for an hour, add to fourteen ounces,  flour,  one spoon  rose water,  one do.  cinnamon  or  coriander,  bake quick.  

 
  Lemon Biscuit. 

Beat the  yolks of ten eggs  and the  whites  of five well together, with four spoonfuls of  orange flower water,  till they of a high froth, then put in in a pound of  double refined sugar  beat and sifted, beat it one way for three quarters of an hour; put in half a pound of  flour,  and grate in the  rind  of two  lemons,  and put in the  pulp  of a small one, beat them well;  butter  your tin moulds and put it in, sift a little fine  sugar  over them and put them in a quick oven, but do not stop the mouth up at first for fear they should scroch.  

 
  Spunge Biscuit. 

Beat the  yolks of twelve eggs  for half an hour, then put in a pound and an half of fine  sugar  beat and sifted,  whisk  it well till you see it rise in bubbles, then beat the  whites  to a strong froth, and  whisk  them well with your  sugar  and  yolks;  beat in a pound of  flour,  with the  rind  of two  lemons  grated,  butter  your tin moulds, put them in, and sift fine powder  sugar  over them; put them in a hot oven, but do not stop the mout of it at first; they will take half an hour baking.  

 
  Biscuit. 

One pound  flour,  one ounce  butter,  one  egg,  wet with  milk,  and break while the oven is heating, and in the same proportion.  

 
  Butter Biscuit. 

One pint of each  milk  and emptins, laid into  flour,  in sponges; next morning add one pound  butter  melted, not hot, and knead into as much  flour  as will with another pint of warmed  milk,  be of a sufficient consistance to make it soft--some melt the  butter  in the  milk.   

 

 
  RUSK. --  To make.  

No. 1 Rub in half pound  sugar,  half pound  butter,  to four pound  flour,  add one pint  milk,  one pint  emptins ; when risen well, bake in pans ten minutes, fast. 

 No. 2 One pound  sugar,  one pound  butter,  six  eggs,  rubbed into five pounds  flour,  one quart  emptins  and wet with  milk,  sufficient to bake as above. 

 No. 3 One pound  sugar,  one pound  butter,  rubbed into six or eight pounds of  flour,  twelve  eggs,  one pint  emptins , wet soft with  milk,  and bake. 

 No. 4. P.C. rusk. Put fifteen  eggs  to four pounds  flour  and make into large  biscuit;  and bake double, or one top of another. 

 No. 5. One pint  milk,  one pint  emptins , to be laid over night in spunge, in morning, melt three quarters of a pound of  butter,  one pound  sugar,  in another pint of  milk,  add luke warm, and beat till it rise well. 

 No. 6. Three quarters of a pound  butter,  one pound  sugar,  twelve  eggs,  one quart  milk,  put as much  flour  as they will wet, a  fpoon  of  cinnamon,  one gill  emptins , let it stand till very puffy or light; roll into small cakes and let it stand on oiled tins while the oven is heating, bake fifteen minute in a quick oven, then wash the top with  sugar  and  whites  while hot.  

 
  A butter drop. 

Four  yolks,  two  whites,  one pound  flour,  a quarter of a pound  bntter , one pound  sugar,  two spoons  rose water,  a little  mace,  bake it in tin pans.  

 

 

 

 PRESERVES 

 
  To keep Green Peas till Christmas. 

Take fine young  peas,  shell them, throw them into a  cullender  to drain, then lay a cloth four or five times double on a table, and spread them thereon; dry them very well, and have your bottles ready; fill them and cover them with  mutton suet fat;  when it is a little coll, fill the necks almost to the top, cork them and tie a bladder and a leather over them, and set them in a cool dry place.  

 
  To preserve Plumbs. 

Take plumbs before they have stones in them which you may know by putting a pin through; coddle them in many waters till they are as green as grass; peel them and coddle them again : you must take the weight of them in  sugar,  and make a sirup put to your  sugar  a pint of  water;  then put them in, set them on the fire to boil slowly, till they be clear, skimming them often, and they will be verry green. Put them up in glasses, and keep them for use. 
 

 
  To preserve currants. 

Take the weight of the  currants  in  sugar,  to a pound of  sugar,  add half a pint of  water;  let it melt; then put in your  currants  and let them do very leisurely; skim them, and take them up; let the sirup boil, then put them on again; and when they are clear, and the  syrup  thick enough, take them off. When they are cold put them in glasses. 
 

 
  For preserving Quinces. 

Thake a peck of  Quinces,  pare them take out the core with a sharp knife, if you wish to have them whole; boil parings and cores with two

 

pound frost  grapes,  in three quarts  water,  boil the liquor an hour and an half, or till it is thick, strain it through a coarse  hair sieve,  add one and a quarter pound  sugar,  to every pound of  quince;  put the  sugar  into the sirup, scald and scim it till it is clear, put the  quinces  into the sirup, cut up two  oranges  and mix with the  quince,  hang them over a gentle fire for five hours, then put them in a stone pot for use, set them in a dry cool place.  

 
  For preserving Quinces in Loaf Sugar. 

Take a peck of  Quinces,  put them into a kettle of  cold water,  hang them over the fire, boil them till they are soft, then take them out with a fork, when cold, pare them, quarter or halve them, if you like; take their weight  loaf sugar,  put into a  bell metal kettle  or sauce pan, with one quart of  water,  scald and  scim  it till it is very clear, then put in your  Quinces,  let them boil in the sirup for half an hour, add  oranges  as before if you like, then put them in stone pots for use.  

 
  For preserving  Strawburies . 

Take two quarts of Strawburies, squeeze them through a cloth, add half a pint of  water  and two pound of  sugar,  put it into the sause pan, scald and skim it, take two pound of  Strawberries  with stems on, set your sauce pan on a  chafing dish,  put as many  Strawberries  into the dish as you can with the stems up without bruising them, let them boil for about ten minutes, then take them out gently with a fork and put them into a stone pot for use; when you have done the whole turn the sirup into the pot, wher hot; set them in a cool place for use. 

  Currants  and  Cherries  may be done in the same way, by adding a little more  sugar.   

 

 
  To keep White Bullace, Pears, Plumbs, or Damsons, &c. for tarts or pies. 

Gather them when full grawn, and just as they begin to turn, pick all the largest out, save about two thirds of the  fruit,  to the other third put as much  water  as you think will cover them, boil and skim them; when the  fruit  is boiled very soft, strain it through a coarse  hair sieve;  and to every quart of this liquor put a pound and a half of  sugar,  boil it and skim it very will; then throw in your  fruit,  just give them a scald; take them off the fire, and when cold, put them into bottles with wide mouths, pour your sirup over them, lay a piece of  white paper  over them, and cover them with  oil.   

 
  To make Marmalade. 

To two pounds of  quinces,  put three quarters of a pound of  sugar  and a pint of  spring water;  then put them over the fire, and boil them till they are tender; then take them up and bruise them; then put them into the liquor, let it boil three quarters of an hour, and put them into your pots or saucers.  

 
  To preserve Mulberries whole. 

Set some  Mulberries  over the fire in a skillet or  preserving pan;  draw from them a pint of  juice  when it is strained; then take three pounds of  sugar  beaten very fine, wet the  sugar  with the pint  juice,  boil  np  your  sugar  and skim it, put in two pounds of ripe  mulberries,  and let them stand in the sirup till they are thoroughly warm, then set them on the fire, and let them boil very gently; do them but half enough, so put them by in the sirup till next day, then boil them gently again; when the sirup is pretty thick, and will stand in

 

round drops when it is cold, they are done enough, so put all into a  gallipot  for use.  

 
  To preserve Goosberries, Damsons, or plumbs. 

Gather them when dry, full grown, and not ripe; pick them one by one, put them into glass bottles that are very clean and dry, and cork them close with new corks; then put a kettle of  water  on the fire, and put in the bottles with care; wet not the corks, but let the  water  come up to the necks; make a gantle fire till they are a little codled and turn white; do not take them up till cold, then pitch the corks all over, or wax them close and thick; then set them in a cool dry cellar.  

 
  To preserve Peaches. 

Put your  peaches  in  boiling water,  just give them a scald, but don't let them boil, take them out, and put them in  cold water,  then dry them in a sieve, and put them in long wide mouthed bottles: to half a dozen  peaches  take a quarter of a pound of  sugar,  clarity it, pour it over your  peaches,  and fill the bottles with  brandy,  stop them close and keep them in a close place.  

 
  To preserve Cherries. 

Take two pounds of  cherries,  one pound and a half of  sugar,  half a pint of  fair water,  melt some  sugar  in it; when it is melted, put in your other  sugar  and your  cherries;  then boil them softly, till all the  sugar  be melted; then boil them fast, and skim them; take them off two or three times and shake them, and put them on again, and let them boil fast; and when they are of a good colour and the sirup will stand they are boiled enough. 
 

 
  To preserve Raspberries. 

Choose  raspberries  that are not too ripe, and take

 

the weight of them in  sugar,  wet your  sugar  with a little  water,  and put in your  berries,  and let them boil softly; take heed of breaking them; when they are clear, take them up, and boil the sirup till it be thick enough, then put them in again; and when they are cold put them up in glasses.  

 
  To Keep Damsons. 

Take  damsons  when they are first ripe, pick them off carefully, wipe them clean, put them into  snuff bottles,  stop them up tight so that no air can get to them, nor  water;  put nothing into the bottles but plumbs, put the bottles into  cold water,  hang them over the fire, let them heat slowly, let the  water  boil slowly for half an hour, when the  water  is cold take out the bottles, set the bottles into a cold place, they will keep twelve months if the bottles are stopped tight, so as no air nor  water  can get to them. They will not keep long after the bottles are opened; the plumbs must be hard.  

 
  American Citron. 

Take the  rinds  of large  watermelons  not too ripe, pare off the outside  rind,  cut them in thin pieces soak them in weak  brine  four days, the fourth day scald the  brine  and pour it hot to the mellons, then soak the mellons four or five days in clear  water,  change the  water  each day and pour it hot to the  melons,  to four pounds of  melons  take five pounds of clear  sugar,  dissolve the  sugar  in  water,  boil it up, rise the scum with an  egg  beaten up and put into it or  lime water;  then put your  melons  in and boil them half an hour, boil  lemon peel  and  grape juice  with your  melons : to preserve them you will repeat scalding them once in a few weeks.  

 

 

 

 OF PICKLING. 

 
  To pickle Asparagus. 

Gather your  asparagus,  and lay them in an earthen pot; make a  brine of water  and  salt  strong enough to bear an egg, pour it hot on them and keep it close covered. When you use them, lay them in  cold water  two hours, then boil and  butter  them for table. If you use them as a  pickle,  boil them as they come out of the  brine,  and lay them in  vinegar.   

 
  To pickle Mushrooms. 

Cut the stems of small buttons at the bottom; wash them in two or three waters with a piece of  flannel.  Have in readiness a  stewpan  on the fire, with some  spring water  that has had a handful of  common salt  thrown into it; and as soon as it boils, put in your buttons. When they have boiled about three or four minutes, take them off the fire, and throw them into a  cullender;  from thence spread them as quick as you can upon a linnen cloth, and cover them with another. Have ready several wide mouthed bottles; and as you put in the  mushrooms,  now and then mix a blade of  mace,  and some  nutmeg  sliced amongst them; then fill your bottles with distilled  vinegar.  If you pour over them some melted  mutton fat,  that has been well strained, it will keep them better than  oil  itself would.  

 
  To pickle Walnuts. 

Put them into strong  salt and water  for nine days, and stir them twice a day, observing to change the  salt and water  every three days. Then let them stand in a  hair sieve  till they turn black. 
 
 

Put them into strong stone jars, and pour boiling  vinegar  over them. Cover them up, and let them stand till they be cold. Then give the  vinegar  three more boilings, pour it each time on the  walnuts,  and let it stand till it be cold between every boiling. Then tie them down with  paper  and a bladder over them, and let them stand two or three months. Then make the following  pickle. -- To every two quarts of  vinegar,  put half an ounce of  mace,  and the same of  olives ; of black pepper, Jamaica pepper,   ginger,  and  long pepper,  an ounce each, and two ounces of  common salt.  Boil it ten minutes, pour it hot on your  walnuts,  and tie them down covered with  paper  and a bladder. 
 

 
  To pickle or make Mangoes of Melons. 

Take  green melons,  as many as you please, and make a  brine  strong enough to bear an egg; then pour it boiling hot on the  melons,  keeping them down under the  brine;  let them stand five or six days; then take them out, slit them down on one side, take out all the  seeds,  scrape them well in the inside, and wash them clean in  cold water;  then take a  clove  of a   garlick  , a little  ginger  and  nutmeg  sliced, and a little whole  pepper;  put all these proportionably into the  melons,  filling them up with  mustard seeds;  then lay them in an earthen pot with the slit upwards, and take one part of  mustard  and two parts of  vinegar,  enough to cover them, pouring it upon them scalding hot and keep them close stopped.  

 
  To pickle Barberries. 

Take of  white wine vinegar  and  water,  of each an equal quantity; to every quart of this liquor, put in half a pound of cheap  sugar,  then pick the worst of your barberries and put into this liquor

 

and the best into glasses; then boil your  pickle  with the worst of your barberries, and skim it very clean, boil it till it looks of a fine color, then let it stand to be cold, before you strain it; then strain it through a cloth, wringing it to get all the color you can from the barberries; let it stand to cool and settle, then pour it clear into the glasses; in a little of the  pickle,  boil a little  fennel;  when cold, put a little bit at the top of the pot or glass, and cover it close with a bladder or leather. To every half pound of  sugar  put a quarter of a pound of  white salt.   

 
  To pickle Cucumbers. 

Let your  cucumbers  be small, fresh gathered and free from spots; then make  pickle of salt and water,  strong enough to bear an egg; boil the  pickle  and skim it well, and then pour it upon your  cucumbers,  and stive them down for twenty four hours; then strain them out into a  cullender,  and dry them well with a cloth, and take best  white wine vinegar,  with  cloves,  sliced  mace,   nutmeg,   white pepper corns , log  pepper,  and races of  ginger,  (as much as you please) boil them up together, and then clap the  cucumbers  in, with a few  vine leaves,  and a little  salt,  and as soon as they begin to turn their color, put them into jars, stive them down close, and when cold, tie on a bladder and leather.  

 
  To pickle Artichoke Bottoms. 

Boil  Artichokes  till you can pull the leaves off; then take off the chokes, and cut them from the stalk; (take great care you do not let the knife touch the top) throw them into  salt and water  for an hour them take them out, and lay them into a cloth to drain; then put them into large wide mouthed glasses, put a little  mace  and sliced  nutmeg 

 

between then; fill them either with distilled  vinegar,  or  sugar vinegar  and  spring water,  cover them with  mutton fat  fried, and tie them down with a bladder and leather.  

 
  To pickle Salmon. 

Take your  salmon,  seale and gut it, and wash it very clean; have a kettle of  spring water  boiling, with a handful of  salt,  a little  all-spice,   cloves,  and  mace,  put in the  fish,  and boil it three quarters of an hour, if small; if large one hour; then take the  salmon  out, and let it stand till it is cold; strain the liquor through a sieve; when it is cold, put your  salmon  very close in a tub or pan, and pour the liquor over it; when you want to use it, put it into a dish, with a little of the  pickle,  and garnish it with  green fennel.   

 
  To pickle Peppers. 

Take your  peppers  and cut a slit in the side of them, put them in  cold salt  and water for twelve hours, then take them out and put them in fresh  salt and water,  and hang them over the fire in a brass kettle, letting the  water  be as hot as you can bear your hand in, let them remain over the fire till they turn yellow, when they turn yellow, shift the  water,  and put them in more  salt and water  of the same warmth; then cover them with  cabbage leaves  till they turn green, when they are done, drain the  salt and water  off, then boil your  vinegar,  and pour it over them; they will be fit for use in three days.  

 
  To pickle Beets. 

Put into a gallon of  cold vinegar  as many  beets  as the  vinegar  will hold, and put thereto half an ounce of whole  pepper,  half an ounce of  allspice,  a little  ginger,  if you like it, and one  head of garlic.  
 
 

  Note.  Boil the  beets  in clear  water,  with their dirt on as they are taken ot of the earth, then take them out and peel them, and when the  vinegar  is cold put them in, and in two days they will be fit for use. The  spice  must be boiled in  vinegar.   

 

  OF SOUSING. 

 
  To souse Pigs feet and ears. 

After you have cleaned your  pigs feet  and  ears,  boil them till they are tender; then boil as much  spring water,  with  salt  and  vinegar  in it, as will cover them; when both are cold, put the  feet  and  ears  into a pan, and pour the  pickle  over them; and when you use them, take them out, split them in two, and lay them in a dish; chop some  green parsley  and   shalott   fine, mix it with  oil  and  vinegar,  and a spoonful of  mustard,  and pour over them; or put them into a batter and fry them, serve with  butter  and  mustard  in a boat. 
 

 
  To souse Mackerel. 

Put some  spring water  into a  fish-kettle  with a handful of  salt,  half a pint of  vinegar,  and a few  bay leaves,  and make it boil; then put in your  mackerel,  (observe they are covered with the liquor) and boil them twenty minutes very gently; then take them out, put them in a long pan, and pour the liquor over them; and when they are cold, put them in a dish with some of the liquor, and garnish with  green fennel.   

 

  OF SAUSAGES. 

 
  Fine Sausages. 

You must take six pounds of good  pork,  free from  skin,  gristles, and  fat,  cut it small, and beat it in a morter till it is very fine; then shred six

 

pounds of  beef-suet  very fine and free from  skin,  shred it as fine as possible; take a good deal of  sage,  wash it very clean, pick off the leaves, and shred it very fine; spread your  meat  on a clean  dresser  or table, then shake the  sage  all over, about three large spoonfuls, shred the thin  rind  of a middling  lemon  very fine and throw over, with as many  sweet herbs,  when shred fine, as will fill a large spoon; grate two  nutmegs  over, throw over two teaspoonfuls of  pepper,  a large spoonful of  salt,  then throw over the  suet,  and mix it all well together; put it down close in a pot; when you use them, roll them up with as much  egg  as will make them roll smooth; make them the size of a  sausage,  and fry them in  butter  or good dripping; be sure it be hot before you put them in, and keep rolling them about when they are thorough hot, and of a fine light brown, they are enough. You may chop this  meat  very fine if you do not like it beat.  Veal  eats well done thus, or  veal  and  pork  together. You may clean some  guts  and fill them.  

 
  Oxford Sausages. 

Take a pound of  lean veal,  a pound of young  pork,   fat  and lean, free from  skin  and gristle, a pound of  beef-suet,  chopped all fine together; put in half a pound of grated  bread,  half the  peel of a lemon  shred fine, a  nutmeg  grated, six  sage leaves  washed and chopped very fine, a tea spoonful of  pepper,  and two of  salt,  some  thyme,   savory,  and  marjoram  shred fine; mix it all well together and put it close down in a pan; when you use it, roll it out the size of a common  sausage,  and fry them in fresh  butter  of a fine brown, or broil them over a clear fire, and send them to table as hot as possible.  

 
 
 

 

 
  TO BOTTLE GREEN CURRANTS. 

Gather your  currants  while they are green and almost full grown when the sun is hot upon them, pick them from the stalks, and put them into narrow mouthed bottles; cork them close, and set them in dry sand, and they will keep all the winter. 
 

 
  To bottle Cramberries. 

Gather your cramberries on a fine dry dry, and put them into dry bottles; cork them tight, and put them upright in a cool dry place, aud they will keep for two years. 
 

 

  OF WINES. 

 
  To make Currant Wine. 

Gather your  currants  when the weather is dry, and are full ripe: strip them carefully from the stalk, put them into a pan, and bruise them with a  wooden pestle;  let it stand about twenty hours, after which strain it through a sieve. Add three pounds fine  powdered sugar  to every four quarts of the liquor; and then shaking or stiring it well, fill your vessel, and put about a quart of  brandy  to every seven gallons; as soon as it fine, bottle it off.  

 
  To make Currant Wine another way. 

Gather your  currants  when full ripe, which will commonly be about the middle of July; break them well in a tub or vat, (some have a  mill  constructed for the purpose, consisting of a  hopper,  fixed upon two lignum vitae rollers)  press  and measure your  juice,  add two thirds,  water,  and to each gallon of that mixture (i.e.  juice  and  water ) put three pounds of muscovado  sugar  (the cleaner and dryer the better; very coarse  sugar  clarified,

 

will do equally as well) stir it well, till the  sugar  is quite dissolved, and then turn it up. If you can possibly prevent it, let not your  juice  stand over night, as it should not ferment before mixture. 

 Observe that your  casks  be sweet and clean, and such as never have had either  beer  or  cyder  in them, and, if new, let them be first well seasoned.  

 
  To make Damson wine. 

Gather your  damsons  dry, weigh them and bruise them with your hand; put them into an earthern  stein  that has a faucet, and a wreath of straw before the faucet; add to every eight pounds of  fruit  a gallon of  water;  boil the  water,  skim it, and put it to your  fruit  scalding hot; let it stand two whole days; then draw it off, and put it into a vessel fit for it; and to every gallon of liquor put two pounds and an half of fine  sugar;  let the vessel be full and stop it close; the longer it stands the better; it will keep a year in the vessel; bottle it out. The small  damsons  is the best. You may put a very small lump of  double refined sugar  in every bottle.  

 
  To make English Champaign, or the fine Currant Wine. 

Take to three gallons of  water  nine pounds of  Lisbon sugar;  boil the  water  and  sugar  half an hour, skim it clean, then have one gallon of  currants  picked, but not bruised; pour the liquor boiling hot over them; and when cold work it with half a pint of  yeast  two days, pour it through a  flannel  or sieve; then put it into a barrel fit for it, with half an ounce of  isinglass  well bruised; when it has done working, stop it close for a month; then bottle it, and in every bottle put a 
 
 

small lump of  double refined sugar : This is excellent  wine,  and has a beautiful colour.  

 
  To make Sarogosa Wine, or English Sack. 

To every quart of  water  put a sprig of  rue,  and to every gallon a handful of  fennel roots;  boil these half an hour, and strain it off, and to every gallon of this liquor put three pounds of  honey;  boil it two hours and skim it well; when it is cold pour it off, and turn it into the vessel, or such  casks  as are fit for it; keep it a year in the vessel, and then bottle it. It is a very good sack.  

 
  To make Shrub. 

Take two quarts of  brandy,  and put it in a large bottle, adding to it the  juice  of five  lemons,  the peels of two and half a  nutmeg;  stop it up, let it stand three days, and add to it three pints of  white wine,  and a pound and a half of  sugar;  mix it, strain it twice through a  flannel,  and bottle it up. It is a pretty  wine  and a  cordial.   

 
  To recover Wine that has turued sharp. 

Rack off your  wine  into another vessel, and to ten gallons put the following powder--Take  oyster-shells,  scrape and wash off the brown, dirty outside of the shell, and dry them in an oven till they will powder; put a pound of this powder to every nine or ten gallons of your  wine;  stir it well together, and stop it up, then let it stand to settle two or three days or till it is fine. As soon as it is fine, bottle it off and cork it well.  

 
  To fine wine the Lisbon way. 

To every twenty gallons of  wine  take the  white of ten eggs,  and a small handful of  salt,  beat them together to a froth, and mix them well with a quart more of  wine;  then pour the  wine  and the

 

 whites  into the vessel and in a few days it will be fine. 
 

 
  To clear Wine, Cyder, &c. 

Take half a pound of  hartshorn,  and dissolve it in cyder, if it be for cyder, or  Rhenish wine  for any other liquor. This is quite sufficient for a  hogshead.   

 

 
 OF BEER. 

 
  To make Spruce beer out of the Essence. 

For a  cask  of eighteen gallons take seven ounces of the  essence of spruce,  and fourteen pounds of  molasses;  mix them with a few gallons of  hot water;  put it into the  cask;  then fill the  cask  with  cold water,  stir it well, make it about luke warm; then add about two thirds of a pint of good  yeast  or the  grounds of porter;  let it stand four or five days to work then bung it up tight, and let it stand two or three days, and it will be fit for immediate use after it has been bottled.  

 
  To make Spruce beer out of Shed Spruce. 
To one quart of  Shed Spruce,  two gallons of  cold water,  and so in proportion to the quantity you wish to make, then add one pint of  molasses  to every two gallons, let it boil four or five hours and stand till it is luke warm, then put one pint of  yeast  to ten gallons, let it work, then put into your  cask  and bung it up tight, and in two days it will be fit for use.  

 
  To make Spruice beer another way. 

Take four ounces of  hops,  let them boil half an hour in one gallon of  water,  strain the  hop water  then add sixteen gallons of  warm water,  two gallons of  molasses,  eight ounces of  essence of spruce,  dissolved in one quart of  water,  put it in a clean

 

 cask,  then shake it well together, and add half a pint of emptins, then let it stand and work one week, if very warm weather less time will do, when it is drawn off to bottle, add one spoonful of  molasses  to every bottle.  

 
  To make Hop Beer. 

To make a barrel of  beer,  take five ounces of good  hops,  add two or three pails of  water,  simmer six hours, strain this into your barrel when hot, add one gallon of  molasses,  stir this well together, and then fill your barrel with  water,  stir the whole together. It will be fit for use in about forty eight hours. 

 A less quantity may be made by the same rule, but always observe to have the vessel full, so that the  beer  when it works may discharge the filth that rises on the surface.  

 

 
 OF CURING BUTTER. 

 
 Take two parts of the best  common salt,  one part of  refined sugar,  and one part of  salt  petre; beat them up together, and blend the whole completely. 

 Take one ounce of this composition for every fifteen ounces of  butter,  work it well into the  butter  and put it down for use. 

 It must be noted, that  butter  thus cured requires to stand three weeks before used. -- If sooner opened the salts are not sufficiently blended with it, and sometimes the coolness of the nitre will then be preceived, which totally disappears afterwards.  

 
 

  
 

 

  Pg. 

 How to choose all kinds of articles for cooking 5 

 ROASTING. 

 Beef 												 17  
 Mutton 											 18  
 Veal 												 do  
 Lamb 												 do  
 Mutton, Venison fashion 					 do  
 Do. with forc'd meet 						 do  
 Turkey or Fowl 								 19  
 To stuff do. 									 do  
 To stuff a Goslin 							 do  
 To smother a Fowl in Oysters 				 20  
 To stuff a leg of Veal 						 do  
 Do. Pork 										 do  
 To alamode a round of Beef 				 21  
 To roast a Pig 								 22  
 To dress a Calves Head Turtle fashion	 do  

 BOILING. 

 General rules 									 23  
 Beef or Mutton 								 24  
 A leg of Pork 									 do  
 Pickled Do. 									 do  
 Veal 												 do  
 Parsley sauce									 do  
 Calve's Head 									 25  
 Lamb												 do  
 Neat's Tongue 									 do  
 Ham 												 do  
 Haunch of Venison 							 26  
 Turkey, Goose, &c.						 do  
 Sauce for Turkey 								 do  
 Do. for Fowl 									 do  
 Fresh Cod 										 27  
 Cod's Head 										 do  
 Dried Codfish 									 do  
 Salmon 											 do  
 Mackerel 										 28  
 French Beans 									 do  
 Broad Do. 										 do  
 Green Peas 										 29  
 Asparagus 										 do  
 Cabbage 											 do  

 FRYING. 

 Beef Steaks 									 30  
 Tripe 											 do  
 Sausages 										 do  
 Beef Collops 									 31  
 Scotch Do. 										 do  
 Veal Cutlets 									 do  
 Mutton Do. 										 do  
 Eggs 												 32  
 Trout 											 do  
 Flat Fish 										 33  
 Oysters 											 do  
 Chickens 										 do  

 BROILING. 

 Beef Steaks 									 34  
 Chickens 										 do  
 Mackerel 										 do  
 Cod's Sounds 									 35  

 STEWING. 

 Beef Steaks 									 do  
 Chickens 										 do  
 Pigeons 											 36  
 Codfish 											 do  
 Pears 											 do  
 Mushrooms 										 do  

 SOUPS. 

 Oyster  37  
 
 

 Rice Do. 										 do  
 Turnip Do. 										 38  
 Veal Broth 										 do  

 PIES. 

 Veal Pie 										 do  
 Venison Pastry 								 39  
 Stew Pie 										 do  
 Sea Do. 											 40  
 Chicken Do. 									 do  
 Minc'd Do. 										 do  
 Foot Do. 										 do  
 Tongue Do. 										 41  
 Minc'd Pie of beef 							 do  
 Egg Do. 											 do  
 Apple Do. 										 42  
 Currant Do. 									 do  
 Buttered Apple Do. 							 do  
 Apple or Pear Do. 							 do  
 Cherry, or Plumb Do. 						 43  
 Apple or Pear tart 							 do  
 Icing for Tarts 								 44  
 Almond Do. 										 do  
 Lemon Puffs 									 do  
 Rice Florendine 								 45  
 Puff pastes for Tarts 						 do  
 Pastes for sweet Meats 						 do  

 PUDDINGS. 

 Rice Do. 										 46  
 Indian Do. 										 47  
 Sunderland Do. 								 do  
 Whitpot Do. 									 do  
 Bread Do. 										 do  
 Flour Do. 										 48  
 Cream Almond Do. 								 do  
 Apple Dumplin Do. 							 do  
 Potatoe Do. 									 do  
 Apple Do. 										 49  
 Carrot Do. 										 do  
 Squash Do.										 do  
 Pumpkin Do. 									 do  
 Orange Do.										 50  
 Plain Bread Do. 								 do  
 Quaking Do. 									 do  
 Biscuit Do. 									 do  
 Boiled Plumb Do. 								 51  
 Hunting Do. 									 do  
 Plain baked Do. 								 do  
 Millet Do. 										 do  
 Poor Man's Do. 								 do  

 CUSTARDS. 

 Various kinds 									 52  
 Rich Do. 										 do  
 Rice Do. 										 do  
 Sick bed Do. 									 53  
 Currant Jelly 									 do  
 Rasberry Giam 									 do  

 SYLLABUBS. 

 Syllabubs 										 54  
 Creams 											 do  

 CAKES. 

 A rich Cake 									 54  
 Portugal Do. 									 55  
 Dutch Do. 										 do  
 Queen Do. 										 56  
 Uxbridge Do. 									 do  
 Orange Do. 										 do  
 Common Biscuit 								 57  
 Whigs 											 do  
 Buns 												 58  
 Fritters 										 do  
 Pan Cakes 										 do  
 Plain Do. 										 do  
 Rich Do. 										 59  
 Potatoe Do. 									 do  
 Johny Do. 										 do  
 
 

 Indian Slapjack 								 do  
 Loaf Cake 										 do  
 Gingerbread 									 60  
 Molasses Do. 									 61  
 Various kinds Do. 							 62  
 Pound Cake 										 do  
 A variety Do. 									 63  
 Diet Bread 										 64  
 Lemon Biscuit									 do  
 Spounge Do. 									 do  
 Butter Do. 										 do  

 RUSKS 

 Of various kinds 								 65  
 Butter Drop 									 do  

 PRESERVES> 

 Plumbs 											 66  
 Currants 										 do  
 Quinces 											 67  
 Strawberries 									 do  
 Mulberries 										 68  
 Pears, Plumbs, or Damsons for tarts 	 do  
 Peaches 											 69  
 Cherries 										 do  
 Rasberries 										 do  
 Gooseberries 									 do  
 Damsons 											 do  
 Plumbs 											 do  
 To keep Damsons 								 70  
 American Citron 								 do  

 PICKLING. 

 Asparagus 										 71  
 Mushrooms 										 do  
 Walnuts 											 do  
 Make Mangoes 									 72  
 Barberries 										 do  
 Cucumbers 										 73  
 Artichoke 										 do  
 Salmon 											 74  
 Peppers 											 do  
 Beets 											 do  

 SOUSING. 

 Pigs feet and ears 							 75  
 Mackerel 										 do  

 SAUSAGES. 

 Fine 												 75  
 Oxford 											 76  

 TO BOTTLE. 

 Green Currants 								 77  
 Cramberries 									 do  

 WINES. 

 Currant Do. 									 do  
 Fine Do. 										 78  
 Damson Do. 										 do  
 English Sack 									 79  
 Shrub 											 do  
 To restore Wine 								 do  
 To Clarify Do. 								 80  

 OF BEER. 

 Spruce 											 do  
 Hop Do. 											 81  
 CURING BTTER 									 do