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Pig—Roasted in Imitation of Lamb.-Procure a young pig—about a mouth or six weeks old—divide it down the middle, take of the shoulder, and leave the rest to the hind part; then take the skin off. Spit it and roast it before a quick fire; dredge it and baste it well with fresh butter; roast it a fine brown, and serve garnished with green parsley.
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Leg of Lamb and Loin Fried—Cut the leg from the loin; boil the leg three-quarters of an hour; cut the loin in steaks, beat them well, and try them a good brown; then stew them a little in strong gravy. Put your leg on the dish, lay ymll' steaks round it, pour on your gravy, and garnish the dish with parsley, PUDDINGL
Mnrcllo Chcrries.—Get your cherries when they are fully ripe, take out the stalks and prick them with a pin; to every two pounds of cherries put a pound and a half of leaf sugar; beet part of your sugar and strew it oVer them; let them lay all night; dissolve the rest of your sugar in halfa pint of the juice of currants, set it over a slow tire. and put in the cher ries with the sugar, and give them a gentle scald; let them stand all night again, give them another scald. take them carefully out, and boil your syrup till it is thick; then pour it over your cherries. If you find it to be too thin boil it again. Red Goosebcrn'es.—To every quart of gooseberries add a pound of loaf sugar; put-the sugar into a preserving-pan with as much water as will dissolve it; boil and skim it well,
A Boiled Custard Pulllling.-—Boil a stick or two of cinna then put in your goose-berries. let them boil a little, and set mon in a quart of thin cream. with a quarter of a pound of them by till next day; then boil them till they look clear sugar; when it is cold put in the yolks of six eggs, well beat, and the yrup becomes thick. Put them in glasses, cover and mix them together; set it over a slow fire, and stir it them with brandy papers. and keep them for use. liforello Cherries.—To one pound of cherries take one round one way, till it grows pretty thick. but do not let it boil, take it off and let it stand till it is quite cold; butter a ; pound of sugar, clarify it, and let it boil a short time; put cloth very well and dredge it with flour, put in your custard, g in your cherries, and let them boil till they are clear. and tie it up very close—it will require three-quarters of an PICKLING. hour for boiling; when you take it up, put it in a round pan Tomato Catchup.—Take a peek of large, ripe tomatoes. to cool a little, then uutie the cloth. and lay the dish on the Having cut a slit in each. put them in a large preserving» pan and turn it upside down; be careful how you take off kettle, and boil them half an hour. Then take them out, the cloth, for a very little will break the pudding. Grate and press and strain the pulp through a hair sieve. Put it over it a little sugar. For sauce, white wine thickened with back into the kettle, and add an ounce of salt. an ounce of flour and butter, sweetened. powdered mace, half an ounce of ptiwdered cloves, a tear Citron I’wldings.—Take half a pint of cream, one spoonful spoonful of ground black pepper, the same of cayenne pep Nf/‘f J‘J‘I
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of fine flour, two ounces of sugar, a little nutmeg. mix them per. aud eight tablespoonfuls of ground mustard.
all well together with the yolks of three eggs; put it in cups, and stick in it two ounces of citron cut into thin strips. Bake them in a pretty quick oven, and turn them out upon a china dish. Cocoa-Nut Pudding.-—Ingredients for four puddings: Eight eggs, two cocoa-nuts, one pint of milk. one quarter and half a quarter of a pound of butter, two tablespoonfuls of rose brandy, and one tablespoouful of rose-water. Add sugar enough to sweeten them. Blackberry Pudding.—.Iake a good paste of butter well
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-~ t “'v~r 3' mixed with flour, roll it out, fill it with blackberries, tie it i up and boil it. Serve it with cream, or butter and sugar. fl
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Sh'awben'z'cs.—-Gather your berries before they become too ripe, and lay them separately on a dish; beat and sifl their weight of sugar, and strew it over them. When it is dissolved, pour it off, clarify it, then put in the strawberries and boil them slowly until done. Do not put all the straw berries into the kettle at one time, as they are apt to mash.
Take them out as soon as they are done, and put them in glasses. If you have any small berries, bruisemthem and strain them; to a pint of juice take one pound of sugar, add it to the liquor that was poured of! the strawberries, and it will make the syrup much richer. Red Currant JeIly.—To a pint of juice take one pound of sugar; coddle your currants, then strain the juice through a flannel bag and put it over the tire. First dissolve the sugar in the juice, with the white of an egg, scum it well, and let it boil gently till it is done. When you coddle your currants, put them in an earthen pot, cover them close. and stand them in a pot of boiling water for one hour. You may strain yourjelly after it is cleared. . Ozhsart Chem'a.—Take three-quarters of a pound of white sugar to one pound of cherries. stemmed and stoned; melt the sugar with a small quantity of water. When the syrup boils, and is well skimmed, put in the cherries and let them boil moderately until they look clear; take them out of the syrup, and when cool, put them injars or glasses; let the syrup boil 0. little more, and when cool pour it over the cherries.
Mix the
‘ seasoning with the tomato pnlps, and let it boil slowly 2 during four hours; then take it out of the kettle, and let it stand until next day in an uncovered dish.
When cold, stir
into it one pint of the best cider vinegar. Put it in clean bottles, and seal the corks. Gooseberry Human—Take the ripest gooseberries you can find, crush them with your hand in a tub; to every peck of gooseberries put two gallon of water, mix them well to gether. and let them work for three weeks; stir them up three or four times a day, then strain the liquor through a hair sieve, and to every gallon add a pound of brown sugar, one quart of molasses, and a spoonful of fresh harm, and let it work three or four days in the same tub well washed, then run it into iron-hooped barrels. and let it stand twelve months, after which draw it into bottles for use. This far exceeds any white wine vinegar. Chcrries—Spiced.—Take common pie cherries, and weigh white sugar pound for pound. First melt the sugar by put ting a little water on it and setting it over the fire; when it begins to hell put the cherries in—having previously stem med and stoned them. Let them bell (not too fast) until they look clear—then take them out of the syrup, and when tolerably cool put them in jars. When the syrup has cooled somewhat, add ground cinnamon to your liking, and a very small quantity of vinegar, just enough to give it a pleasant flavor. and pour it over the cherries. When cold, cover them. Sugar “hogan—Put nine pounds of brown sugar to every six gallons of water; boil it for a quarter of an hour, then put. it in a tub, lukewarm, adding a pint of new barm.
Let
it work for four or five days, stir it three or four times aday; then turn it into a clean barrel, iron~hooped, and set it in the
sun. If you make it in February, it will be fit for usein August. You may use it for most sorts of pickles, except mushrooms and walnuts. OBIAHS,‘&
Raspberry Guava—Take one pint of raspberries, or rasp berry jam, rub it through a hair sieve to take out the seeds; then mix it well with your cream, putting in as much loaf sugar as will render it pleasant; then put it into a milk pot to raise a froth with a chocolate mill; as soon as the froth I
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