HOW TO DRESS BACON AND BEANS--When you dress beans and bacon, boil the
bacon by itself, and the beans by themselves, for the bacon will spoil
the color of the beans. Always throw some salt into the water and some
parsley nicely picked. When the beans are done enough, which you will
know by their being tender, throw them into a colander to drain. Take
up the bacon and skin it; throw some raspings of the bread over the
top, and if you have a salamander, make it red hot, and hold it over
it to brown the top of the bacon; if you have not one, set it before
the fire to brown. Lay the beans in the dish, and the bacon in the
middle on the top, and send them to table, with butter in a tureen.
CORNED BEEF--Make the following pickle: Water, 2 gallons; salt,
2-1/2 lbs.; molasses, 1/2 lb.; sugar, 1 lb.; saltpetre, 1-1/2 ozs.;
pearlash, 1/4 oz. Boil all together; skim, and pour the pickle on
about 25 lbs. of beef. Let it stay in a few days. Boil in plenty
of water when cooked to remove the salt, and eat with it plenty of
vegetables. It is nice to eat cold, and makes excellent sandwiches.
ROLLED BEEF--Hang three ribs three or four days; take out the bones
from the whole length, sprinkle it with salt, roll the meat tight and
roast it. Nothing can look nicer. The above done with spices, etc.,
and baked as hunters' beef is excellent.
BEEF, ROLLED TO EQUAL HARE--Take the inside of a large sirloin,
soak it in a glass of port wine and a glass of vinegar mixed, for
forty-eight hours; have ready a very fine stuffing, and bind it up
tight. Roast it on a hanging spit; and baste it with a glass of port
wine, the same quantity of vinegar, and a teaspoonful of pounded
allspice. Larding it improves the look and flavor; serve with a rich
gravy in the dish; currant-jelly and melted butter in tureens.
ROUND OF BEEF--Should be carefully salted and wet with the pickle
for eight or ten days. The bone should be cut out first, and the beef
skewered and tied up to make it quite round. It may be stuffed with
parsley, if approved, in which case the holes to admit the parsley
must be made with a sharp pointed knife, and the parsley coarsely cut
and stuffed in tight. As soon as it boils, it should be skimmed: and
afterwards kept boiling very gently.
BEEF STEAK, STEWED--Peel and chop two spanish onions, cut into
small parts four pickled walnuts, and put them at the bottom of a
stewpan; add a teacupful of mushroom ketchup, two teaspoonfuls of
walnut ditto, one of shalot, one of chile vinegar, and a lump of
butter. Let the rump-steak be cut about three-quarters of an inch
thick, and beat it flat with a rolling-pin, place the meat on the top
of the onions, etc., let it stew for one hour and a half, turning it
every twenty minutes. Ten minutes before serving up, throw a dozen
oysters with the liquor strained.
BEEF STEAK AND OYSTER SAUCE--Select a good, tender rump-steak, about
an inch thick, and broil it carefully. Nothing but experience and
attention will serve in broiling a steaks; one thing, however, is
always to be remembered, never malt or season broiled meat until
cooked. Have the gridiron clean and hot, grease it with either butter,
or good lard, before laying on the meat, to prevent its sticking or
marking the meat; have clear, bright coals, and turn it frequently.
when cooked, cover tightly, and have ready nicely stewed oysters; then
lay the steak in a hot dish and pour over some of the oysters. Serve
the rest in a tureen. Twenty-five oysters will make a nice sauce for a
steak.
FRICASSEE OF COLD ROAST BEEF--Cut the beef into very thin slices;
shred a handful of parsley very small, cut an onion into quarters,
and put all together into a stewpan, with a piece of butter, and some
strong broth; season with salt and pepper, and simmer very gently a
quarter of an hour; then mix into it the yolks of two eggs, a glass
of port wine, and a spoonful of vinegar; stir it quickly, rub the dish
with shalot, and turn the fricassee into it.
BRAWN--Clean a pig's head, and rub it over with salt and a little
saltpetre, and let it lie two or three days; then boil it until the
bones will leave the meat; season with salt and pepper, and lay the
meat hot in a mold, and press and weigh it down for a few hours. Boil
another hour, covering. Be sure and cut the tongue, and lay the slices
in the middle, as it much improves the flavor.
CALF'S LIVER AND BACON--Cut the liver into slices, and fry it first,
then the bacon; lay the liver in the dish, and the bacon upon it;
serve it up with gravy, made in the pan with boiling water, thickened
with flour and butter, and lemon juice; and, if agreeable, a little
parsley and onion may be chopped into it, or a little boiled parsley
strewed over the liver. Garnish with slices of lemon.
NICE FORM OF COLD MEATS--Remains of boiled ham, mutton, roast beef,
etc., are good chopped fine with hard boiled eggs, two heads of
lettuce, a bit of onion, and seasoned with mustard, oil, vinegar, and,
if needed, more salt. Fix it smoothly in a salad dish, and adorn the
edges with sprigs of parsley or leaves of curled lettuce. Keep by the
ice or in a cool place until wanted.
FRIED HAM AND EGGS--Cut thin slices, place in the pan, and fry
carefully. Do not burn. When done break the eggs into the fat; pepper
slightly; keep them whole; do not turn them.
Ham rushers may be served with spinach and poached eggs.
TO COOK HAM--Scrape it clean. Do not put into cold nor boiling water.
let the water become warm; then put the ham in. Simmer or boil
lightly for five or six hours; take out, and shave the rind off. Rub
granulated sugar into the whole surface of the ham, so long as it can
be made to receive it. Place the ham in a baking-dish with a bottle of
champagne or prime cider. Baste occasionally with the juice, and let
it bake an hour in a gentle heat.
A slice from a nicely cured ham thus cooked is enough to animate the
ribs of death.
Or, having taken off the rind, strew bread crumbs or raspings over
it, so as to cover it; set it before the fire, or in the oven till
the bread is crisp and brown. Garnish with carrots, parsley, etc. The
water should simmer all the time, and never boil fast.
HAM AND CHICKEN, IN JELLY--This is a nice dish for supper or luncheon.
make with a small knuckle of veal some good white stock. When cold, skim
and strain it; melt it, and put a quart of it into a saucepan with the
well beaten whites of three eggs; a dessert-spoonful of chili, or a
tablespoonful of tarragon vinegar, and a little salt. Beat the mixture
well with a fork till it boils; let it simmer till it is reduced to a
little more than a pint; strain it; put half of it into a mold; let it
nearly set. Cut the meat of a roast chicken into small thin pieces;
arrange it in the jelly with some neat little slices of cold boiled ham,
and sprinkle chopped parsley between the slices. When it has got quite
cold, pour in the remainder of the jelly, and stand the mold in cold
water, or in a cool place, so that it sets speedily. Dip the mold in
boiling water to turn it out. Do not let it remain in the water more
than a minute, or it will spoil the appearance of the dish. Garnish with
a wreath of parsley.
LEG OF LAMB--Should be boiled in a cloth to look as white as possible;
the loin fried in steaks and served round, garnished with dried
or fried parsley; spinach to eat with it; or dressed separately or
roasted.
LOIN OF MUTTON--Take off the skin, separate the joints with the
chopper; if a large size, cut the chine-bone with a saw, so as to
allow it to be carved in smaller pieces; run a small spit from one
extremity to the other, and affix it to a larger spit, and roast it
like the haunch. A loin weighing six pounds will take one hour to
roast.
OBSERVATIONS ON MEAT--In all kinds of provisions, the best of the kind
goes the farthest; it cuts out with most advantage, and affords most
nourishment. Round of beef, fillet of veal, and leg of mutton, are
joints of higher price; but as they have more solid meat, they deserve
the preference. But those joints which are inferior may be dressed as
palatably.
In loins of meat, the long pipe that runs by the bone should be
taken out, as it is apt to taint; as also the kernels of beef. Do not
purchase joints bruised by the blows of drovers.
Save shank bones of mutton to enrich gravies or soups.
When sirloins of beef, or loins of veal or mutton, come in, part of
the suet may be cut off for puddings, or to clarify.
Dripping will baste anything as well as butter; except fowls and game;
and for kitchen pies, nothing else should be used.
The fat of a neck or loin of mutton makes a far lighter pudding than
suet.
Frosted meat and vegetables should be soaked in _cold water_ two or
three hours before using.
If the weather permit, meat eats much better for hanging two or three
days before it is salted.
Roast-beef bones, or shank bones of ham, make fine peas-soup; and
should be boiled with the peas the day before eaten, that the fat may
be taken off.
BOILED LEG OF MUTTON--Soak well for an hour or two in salt and water;
do not use much salt. Wipe well and boil in a floured cloth. Boil from
two hours to two hours and a half. Serve with caper sauce, potatoes,
mashed turnips, greens, oyster sauce, etc.
--> To preserve the gravy in the
leg, do not put it in the water till it boils; for the sudden contact
with water causes a slight film over the surface, which prevents the
escape of the gravy, which is abundant when carved.
HOW TO HASH MUTTON.--Cut thin slices of dressed mutton, fat and lean;
flour them; have ready a little onion boiled in two or three spoonfuls
of water; add to it a little gravy and the meat seasoned, and make
it hot, but not to boil. Serve in a covered dish. Instead of onion, a
clove, a spoonful of current jelly, and half a glass of port wine will
give an agreeable flavor of venison, if the meat be fine.
Pickled cucumber, or walnut cut small, warm in it for change.
HOW TO PREPARE PIG'S CHEEK FOR BOILING.--Cut off the snout, and clean
the head; divide it, and take out the eyes and the brains; sprinkle
the head with salt, and let it drain 24 hours. Salt it with common
salt and saltpetre; let it lie nine days if to be dressed without
stewing with peas, but less if to be dressed with peas, and it must be
washed first, and then simmer till all is tender.
PIG'S FEET AND EARS.--Clean carefully, and soak some hours, and boil
them tender; then take them out; boil some vinegar and a little salt
with some of the water, and when cold put it over them. When they are
to be dressed, dry them, cut the feet in two, and slice the ears; fry,
and serve with butter, mustard and vinegar. They may be either done in
batter, or only floured.
PORK, LOIN OF.--Score it, and joint it, that the chops may separate
easily; and then roast it as a loin of mutton. Or, put it into
sufficient water to cover it; simmer till almost enough; then peel off
the skin, and coat it with yolk of egg and bread crumbs, and roast for
15 or 20 minutes, till it is done enough.
HOW TO PICKLE PORK.--Cut the pork in such pieces as will lie in the
pickling tub; rub each piece with saltpetre; then take one part bay
salt, and two parts common salt, and rub each piece well; lay them
close in the tub, and throw salt over them.
Some use a little sal prunnella, and a little sugar.
PORK PIE, TO EAT COLD.--Raise a common boiled crust into either a
round or oval form, which you choose, have ready the trimmings and
small bits of pork cut off a sweet bone, when the hog is killed, beat
it with a rolling-pin, season with pepper and salt, and keep the fat
and lean separate, put it in layers quite close to the top, lay on the
lid, cut the edge smooth, round, and pinch it; bake in a slow-soaking
oven, as the meat is very solid. Observe, put no bone or water in the
pork pie; the outside pieces will be hard if they are not cut small
and pressed close.
HOW TO ROAST A LEG OF PORK.--Choose a small leg of fine young pork;
cut a slit in the knuckle with a sharp knife; and fill the space with
sage and onion chopped, and a little pepper and salt. When half done,
score the skin in slices, but don't cut deeper than the outer rind.
Apple sauce and potatoes should be served to eat with it.
PORK, ROLLED NECK OF.--Bone it; put a forcemeat of chopped sage, a
very few crumbs of bread, salt, pepper and two or three berries of
allspice over the inside; then roll the meat as tight as you can, and
roast it slowly, and at a good distance at first.
CHINE OF PORK.--Salt three days before cooking. Wash it well; score
the skin, and roast with sage and onions finely shred. Serve with
apple sauce.--the chine is often sent to the table boiled.
HOW TO COLLAR PORK.--Bone a breast or spring of pork; season it with
plenty of thyme, parsley and sage; roll it hard; put in a cloth, tie
both ends, and boil it; then press it; when cold, take it out of the
cloth, and keep it in its own liquor.
PORK AS LAMB.--Kill a young pig of four or five months old: cut up the
forequarter for roasting as you do lamb, and truss the shank close.
The other parts will make delicate pickled pork; or steaks, pies, etc.
PORK SAUSAGES.--Take 6 lbs. of young pork, free from gristle, or fat;
cut small and beat fine in a mortar. Chop 6 lbs. of beef suet very
fine; pick off the leaves of a hand-full of sage, and shred it fine;
spread the meat on a clean dresser, and shake the sage over the meat;
shred the rind of a lemon very fine, and throw it, with sweet herbs,
on the meat; grate two nutmegs, to which put a spoonful of pepper,
and a large spoonful of salt: throw the suet over, and mix all well
together. Put it down close in the pot; and when you use it, roll it
up with as much egg as will make it roll smooth.
SAUSAGE ROLLS.--One pound of flour, half a pound of the best lard,
quarter of a pound of butter, and the yolks of three eggs well beaten.
Put the flour into a dish, make a hole in the middle of it, and rub
in about one ounce of the lard, then the yolks of the eggs, and enough
water to mix the whole into a smooth paste. Roll it out about an inch
thick; flour your paste and board. Put the butter and lard in a lump
into the paste, sprinkle it with flour, and turn the paste over it;
beat it with a rolling-pin until you have got it flat enough to roll;
roll it lightly until very thin; then divide your meat and put it into
two layers of paste, and pinch the ends. Sausage rolls are now usually
made small. Two pounds of sausage meat will be required for this
quantity of paste, and it will make about two and a half dozen of
rolls. Whites of the eggs should be beaten a little, and brushed over
the rolls to glaze them. They will require from twenty minutes to
half an hour to bake, and should be served on a dish covered with a
neatly-folded napkin.
SPICED BEEF.--Take a round of an ox; or young heifer, from 20 to 40
lbs. Cut it neatly, so that the thin flank end can wrap nearly round.
Take from 2 to 4 ounces salpetre, and 1 ounce of coarse sugar, and two
handfuls of common salt. mix them well together and rub it all over.
the next day salt it well as for boiling. Let it lie from two to three
weeks, turning it every two or three days. Take out of the pickle,
and wipe it dry. then take cloves, mace, well powdered, a spoonful
of gravy, and rub it well into the beef. Roll it up as tightly as
possible; skewer it, and tie it up tight. Pour in the liquor till the
meat is quite saturated, in which state it must be kept.
STEWED BEEF.--Take five pounds of buttock, place it in a deep dish;
half a pint of white wine vinegar, three bay leaves, two or three
cloves, salt and pepper; turn it over twice the first day, and every
morning after for a week or ten days. Boil half a pound or a quarter
of a pound of butter, and throw in two onions, chopped very small,
four cloves, and some pepper-corns; stew five hours till tender and a
nice light brown.
HOW TO BOIL TONGUE.--If the tongue be a dry one, steep in water
all night. Boil it three hours. If you prefer it hot, stick it with
cloves. Clear off the scum, and add savory herbs when it has boiled
two hours; but this is optional. Rub it over with the yolk of an egg;
strew over it bread crumbs; baste it with butter; set it before the
fire till it is of a light brown. When you dish it up, pour a little
brown gravy, or port wine sauce mixed the same way as for venison. Lay
slices of currant jelly around it.
HOW TO FRICASSEE TRIPE.--Cut into small square pieces. Put them into
the stewpan with as much sherry as will cover them, with pepper,
ginger, a blade of mace, sweet herbs and an onion. Stew 15 minutes.
take out the herbs and onion, and put in a little shred of parsley,
the juice of a small lemon, half an anchovy cut small, a gill of cream
and a little butter, or yolk of an egg. Garnish with lemon.
HOW TO FRY TRIPE.--Cut the tripe into small square pieces; dip them in
yolks of eggs, and fry them in good dripping, till nicely brown; take
out and drain, and serve with plain melted butter.
VEAL CUTLETS, MAINTENON.--Cut slices about three quarters of an inch
thick, beat them with a rolling-pin, and wet them on both sides
with egg; dip them into a seasoning of bread crumbs, parsley, thyme,
knotted marjoram, pepper, salt and a little nutmeg grated; then put
them in papers folded over, and broil them; and serve with a boat of
melted butter, with a little mushroom ketchup.
VEAL CUTLETS.--Another way.--Prepare as above, and fry them; lay into
a dish, and keep them hot; dredge a little flour, and put a bit of
butter into the pan; brown it, then pour some boiling water into it
and boil quickly; season with pepper, salt and ketchup and pour over
them.
ANOTHER WAY.--Prepare as before, and dress the cutlets in a dutch
oven; pour over them melted butter and mushrooms.
FILLET OF VEAL.--Veal requires a good, bright fire for roasting.
before cooking, stuff with a force-meat, composed of 2 ozs. of
finely-powdered bread crumbs, half a lemon-peel chopped fine, half a
teaspoonful of salt, and the same quantity of mixed mace and cayenne
pepper, powdered parsley, and some sweet herbs; break an egg, and mix
all well together. Baste your joint with fresh butter, and send it
to table well browned. A nice bit of bacon should be served with the
fillet of veal, unless ham is provided.
VEAL PATTIES.--Mince some veal that is not quite done with a little
parsley, lemon-peel, a scrape of nutmeg, and a bit of salt; add a
little cream and gravy just to moisten the meat; and add a little ham.
do not warm it till the patties are baked.
VEAL PIE.--Take some of the middle, or scrag, of a small neck; season
it; and either put to it, or not, a few slices of lean bacon or ham.
If it is wanted of a high relish, add mace, cayenne, and nutmeg, to
the salt and pepper; and also force-meat and eggs; and if you choose,
add truffles, morels, mushrooms, sweet-bread, cut into small bits, and
cocks'-combs blanched, if liked. Have a rich gravy ready, to pour
in after baking. It will be very good without any of the latter
additions.
COMMON VEAL PIE.--Cut a breast of veal into pieces; season with pepper
and salt, and lay them in the dish. Boil hard six or eight yolks of
eggs, and put them into different places in the pie; pour in as much
water as will nearly fill the dish; put on the lid, and bake. _Lamb
Pie_ may be done this way.
STEWED VEAL.--Cut the veal as for small cutlets; put into the bottom of
a pie-dish a layer of the veal, and sprinkle it with some finely-rubbed
sweet basil and chopped parsley, the grated rind of one lemon with the
juice, half a nut-meg, grated, a little salt and pepper; and cut into
very small pieces [Transcriber's note: the original text reads 'peices']
a large spoonful of butter; then another layer of slices of veal, with
exactly the same seasoning as before; and over this pour one pint of
Lisbon wine and half a pint of cold water; then cover it over very
thickly with grated stale bread; put this in the oven and bake slowly
for three-quarters of an hour, and brown it. Serve it in a pie-dish hot.
BREAST OF VEAL STUFFED--Cut off the gristle of a breast of veal, and
raise the meat off the bones, then lay a good force-meat, made of
pounded veal, some sausage-meat, parsley, and a few shalots chopped
very fine, and well seasoned with pepper, salt, and nutmeg; then roll
the veal tightly, and sew it with fine twine to keep it in shape, and
prevent the force-meat escaping; lay some slices of fat bacon in a
stew-pan, and put the veal roll on it; add some stock, pepper,
salt, and a bunch of sweet herbs; let it stew three hours, then cut
carefully out the twine, strain the sauce after skimming it well,
thicken it with brown flour; let it boil up once, and pour it over the
veal garnish with slices of lemon, each cut in four. A fillet of veal
first stuffed with force-meat can be dressed in the same manner,
but is must first be roasted, so as to brown it a good color; and
force-meat balls, highly seasoned, should be served round the veal.
* * * * *
HOW TO MAKE PIES
OF VARIOUS KINDS
BEEF-STEAK PIE--Prepare the steaks as stated under _Beefsteaks_, and
when seasoned and rolled with fat in each, put them in a dish with puff
paste round the edges; put a little water in the dish, and cover it with
a good crust.
CHICKEN PIE--Cut the chicken in pieces, and boil nearly
tender. Make a rich crust with an egg or two to make it light and
puffy. Season the chicken and slices of ham with pepper, salt, mace,
nutmeg, and cayenne. Put them in layers, first the ham, chicken,
force-meat balls, and hard eggs in layers. Make a gravy of knuckle of
veal, mutton bones, seasoned with herbs, onions, pepper, etc. Pour it
over the contents of the pie, and cover with paste. Bake an hour.
COCOANUT PIE--Take a teacup of cocoanut, put it into a coffee-cup,
fill it up with sweet milk, and let it soak a few hours. When ready
to bake the pie, take two tablespoonfuls of flour, mix with milk, and
stir in three-fourths of a cup of milk (or water); place on the stove,
and stir until it thickens. Add butter the size of a walnut, while
warm. When cool, add a little salt, two eggs, saving out the white
of one for the top. Sweeten to taste. Add the cocoanut, beating well.
Fill the crust and bake. When done, have the extra white beaten ready
to spread over the top. Return to the oven and brown lightly.
CREAM PIE--Take eight eggs, eight ounces pounded sugar, eight ounces
flour, put all together into a stew-pan with two glasses of milk, stir
until it boils, then add quarter pound of butter, and quarter pound of
almonds, chopped fine; mix well together, make paste, roll it out half
an inch thick, cut out a piece the size of a teaplate, put in a baking
tin, spread out on it the cream, and lay strips of paste across each
way and a plain broad piece around the edge, egg and sugar the top and
bake in a quick oven.
FISH PIE--Pike, perch and carp may be made into very savory pies if
cut into fillets, seasoned and baked in paste, sauce made of veal
broth, or cream put in before baking.
GAME PIE--Divide the birds, if large, into pieces or joints. They may
be pheasants, partridges, etc. Add a little bacon or ham. Season well.
Cover with puff paste, and bake carefully. Pour into the pie half a
cupful of melted butter, the juice of a lemon, and a glass of sherry,
when rather more than half baked.
GIBLET PIE--Clean the giblets well; stew with a little water, onion,
pepper, salt, sweet herbs, till nearly done. Cool, and add beef, veal
or mutton steaks. Put the liquor of the stew to the giblets. Cover
with paste, and when the pie is baked, pour into it a large teacupful
of cream. LAMB PASTY--Bone the lamb, cut it into square pieces; season
with salt, pepper, cloves, mace, nutmeg, and minced thyme; lay in some
beef suet, and the lamb upon it, making a high border about it; then
turn over the paste close, and bake it. When it is enough, put in some
claret, sugar, vinegar, and the yolks of eggs, beaten, together. To
have the sauce only savory, and not sweet, let it be gravy only, or
the baking of bones in claret.
SALMON PIE.--Grate the rind of one small lemon, or half a large one;
beat the yolks of 2 eggs; 4 tablespoons of sugar; beat all together;
add to this 1/2 pint of cold water, with 1-1/2 tablespoons of flour in
it; rub smooth so there will be no lumps; beat the whites of two eggs
to a stiff froth; stir this in your pie-custard before you put it in
the pan. Bake with one crust, and bake slowly.
SALMON PIE--Grate the rind of a lemon into the yolks of three fresh
eggs; beat for five minutes, adding three heaping tablespoonfuls of
granulated sugar; after squeezing in the juice of the lemon add half a
teacupful of water; mix all thoroughly, and place in a crust the
same as made for custard pie; place in oven and bake slowly. Take
the whites of the three eggs, and beat to a stiff froth, adding two
tablespoonfuls of pulverized sugar, and juice of half a lemon; after
the pie bakes and is cool, place the frosting on top, and put into a
hot oven to brown.
MINCE-MEAT--There are various opinions as to the result of adding
meat to the sweet ingredients used in making this favorite dish. Many
housewives think it an improvement, and use either the under-cut of
a well-roasted surloin of beef or a boiled fresh ox-tongue for the
purpose. Either of these meats may be chosen with advantage, and one
pound, after it has been cooked, will be found sufficient; this
should be freed from fat, and well minced. In making mince-meat, each
ingredient should be minced separately and finely before it is added
to the others. For a moderate quantity, take two pounds of raisins
(stoned), the same quantity of currants, well washed and dried, ditto
of beef suet, chopped fine, one pound of American apples, pared and
cored, two pounds of moist sugar, half a pound of candied orange-peel,
and a quarter of a pound of citron, the grated rinds of three lemons,
one grated nutmeg, a little mace, half an ounce of salt, and one
teaspoonful of ginger. After having minced the fruit separately, mix
all well together with the hand; then add half a pint of French brandy
and the same of sherry. Mix well with a spoon, press it down in jars,
and cover it with a bladder.
GOOD MINCE PIES.--Six pounds beef; 5 pounds suet; 5 pounds sugar;
2 ounces allspice; 2 ounces cloves; 3/4 pound cinnamon; 1/2 pint
molasses; 1-1/4 pounds seedless raisins; 2 pounds currants; 1/2 pound
citron chopped fine; 1 pound almonds, chopped fine; 2 oranges; 1
lemon-skin, and all chopped fine; 2 parts chopped apples to one of
meat; brandy and cider to taste.
MOCK MINCE PIES.--One teacup of bread; one of vinegar; one of water;
one of raisins; one of sugar; one of molasses; one half-cup of butter;
one teaspoon of cloves; one of nutmeg; one of cinnamon. The quantity
is sufficient for three pies. They are equally as good as those made
in the usual way.
POTATO PASTY.--Boil and peel and mash potatoes as fine as possible;
mix them with salt, pepper, and a good bit of butter. Make a paste;
roll it out thin like a large puff, and put in the potato; fold over
one half, pinching the edges. Bake in a moderate oven.
POTATO PIE.--Skin some potatoes and cut them in slices; season them;
and also some mutton, beef, pork or veal, and a lump of butter. Put
layers of them and of the meat. A few eggs boiled and chopped fine
improves it.
VEAL AND HAM PIE.--Cut about one pound and a half of veal into thin
slices, as also a quarter of a pound of cooked ham; season the veal
rather highly with white pepper and salt, with which cover the bottom
of the dish; then lay over a few slices of ham, then the remainder of
the veal, finishing with the remainder of the ham; add a wineglassful
of water, and cover with a good paste, and bake; a bay-leaf will be an
improvement.
VINEGAR PIE.--Five tablespoons vinegar, five sugar, two flour, two
water, a little nutmeg. Put in dish and bake.
* * * * *
HOW TO MAKE PRESERVES
OF VARIOUS KINDS
APPLE JAM.--Fill a wide jar nearly half full of water; cut the apples
unpeeled into quarters, take out the core, then fill the jar with the
apples; tie a paper over it, and put it into a slow oven. When quite
soft and cool, pulp them through a sieve. To each pound of pulp put
three-quarters of a pound of crushed sugar, and boil it gently until it
will jelly. Put it into large tart dishes or jars. It will keep for five
or more years in a cool, dry place. If for present use, or a month
hence, half a pound of sugar is enough.
APPLE MARMALADE.--Scald apples till they will pulp from the core; then
take an equal weight of sugar in large lumps, just dip them in water,
and boil it till it can be well skimmed, and is a thick syrup, put to
it the pulp, and simmer it on a quick fire a quarter of an hour. Grate
a little lemon-peel before boiled, but if too much it will be bitter.
BARBERRY JAM.--The barberries for this preserve should be quite ripe,
though they should not be allowed to hang until they begin to decay.
Strip them from the stalks; throw aside such as are spotted, and for
one pound of fruit allow eighteen ounces well-refined sugar; boil
this, with about a pint of water to every four pounds, until it
becomes white, and falls in thick masses from the spoon; then throw in
the fruit, and keep it stirred over a brisk fire for six minutes only;
take off the scum, and pour it into jars or glasses. Sugar four and
a half pounds; water a pint and a quarter, boil to candy height;
barberries four pounds; six minutes.
HOW TO PRESERVE BLACK CURRANTS.--Get the currants when they are dry,
and pick them; to every 1-1/4 lbs. of currants put 1 lb. of sugar into
a preserving pan, with as much juice of currants as will dissolve it;
when it boils skim it, and put in the currants, and boil them till
they are clear; put them into a jar, lay brandy paper over them, tie
them down, and keep in a dry place. A little raspberry juice is an
improvement.
CHERRY JAM.--Pick and stone 4 lbs. of May-duke cherries; press them
through a sieve; then boil together half a pint of red currant or
raspberry juice, and 3/4 lb. of white sugar, put the cherries into
them while boiling; add 1 lb. of fine white sugar. Boil quickly 35
minutes, jar, and cover well.
CHERRY MARMALADE.--Take some very ripe cherries; cut off the stalks
and take out the stones; crush them and boil them well; put them into
a hand sieve, and force them through with a spatula, till the whole is
pressed through and nothing remains but the skins; put it again upon
the fire to dry; when reduced to half weigh it, and add an equal
weight of sugar; boil again; and when it threads between the fingers,
it is finished.
HOW TO PRESERVE CURRANTS FOR TARTS.--Let the currants be ripe, dry and
well picked. To every 1-1/4 lbs. of currants put 1 lb. of sugar into
a preserving pan with as much juice of currants as will dissolve it;
when it boils skim it, and put in the currants; boil till clear; jar,
and put brandy-paper over; tie down; keep in a dry place.
HOW TO PRESERVE GRAPES.--Into an air-tight cask put a layer of bran
dried in an oven; upon this place a layer of grapes, well dried, and
not quite ripe, and so on alternately till the barrel is filled; end
with bran, and close air-tight; they will keep 9 or 10 months. To
restore them to their original freshness, cut the end off each bunch
stalk, and put into wine, like flowers. Or,
Bunches of grapes may be preserved through winter by inserting the end
of the stem into a potato. The bunches should be laid on dry straw,
and turned occasionally.
HOW TO PRESERVE GREEN GAGES.--Choose the largest when they begin to
soften; split them without paring; strew upon them part of the sugar.
Blanch the kernels with a sharp knife. Next day pour the syrup from
the fruit, and boil it with the other sugar six or eight minutes
gently; skim and add the plums and kernels. Simmer till clear, taking
off the scum; put the fruit singly into small pots, and pour the syrup
and kernels to it. To candy it, do not add the syrup, but observe the
directions given for candying fruit; some may be done each way.
GREEN GAGE JAM.--Peel and take out the stones. To 1 lb. of pulp put
3/4 lb. loaf sugar; boil half an hour; add lemon juice.
TRANSPARENTLY BEAUTIFUL MARMALADE.--Take 3 lbs. bitter oranges; pare
them as you would potatoes; cut the skin into fine shreds, and put
them into a muslin bag; quarter all the oranges; press out the juice.
Boil the pulp and shreds in three quarts of water 2-1/2 hours, down to
three pints; strain through a hair sieve. Then put six pounds of sugar
to the liquid, the juice and the shreds, the outside of two lemons
grated, and the insides squeezed in; add three cents worth of
isinglass. Simmer altogether slowly for 15 or 20 minutes.
TOMATO MARMALADE.--Take ripe tomatoes in the height of the season;
weigh them, and to every pound of tomatoes add one pound of sugar.
Put the tomatoes into a large pan or small tub, and scald them with
boiling water, so as to make the skin peel off easily; When you have
entirely removed the skin, put the tomatoes (without any water) into
a preserving kettle, wash them, and add the sugar, with one ounce of
powdered ginger to every three pounds of fruit, and the juice of
two lemons, the grated rind of three always to every three pounds of
fruit. Stir up the whole together, and set it over a moderate fire.
Boil it gently for two or three hours; till the whole becomes a thick,
smooth mass, skimming it well, and stirring it to the bottom after
every skimming. When done, put it warm into jars, and cover tightly.
This will be found a very fine sweetmeat.
HOW TO PRESERVE GREEN PEAS.--Shell, and put them into a kettle of
water when it boils; give them two or three warms only, and pour
them in a colander. Drain, and turn them out on a cloth, and then
on another to dry perfectly. When dry bottle them in wide mouthed
bottles; leaving only room to pour clarified mutton suet upon them an
inch thick, and for the cork. Rosin it down; and keep in the cellar,
or in the earth, as directed for gooseberries. When they are to be
used, boil them till tender, with a bit of butter, a spoonful of
sugar, and a bit of mint.
HOW TO PRESERVE GREEN PEAS FOR WINTER USE.--Carefully shell the peas;
then place them in the canister, not too large ones; put in a small
piece of alum, about the size of a horse-bean to a pint of peas. When
the canister is full of peas, fill up the interstices with water,
and solder on the lid perfectly air-tight, and boil the canisters for
about twenty minutes; then remove them to a cool place, and by the
time of January they will be found but little inferior to fresh,
new-gathered peas. Bottling is not so good; at least, we have not
found it so; for the air gets in, the liquid turns sour, and the peas
acquire a bad taste.
HOW TO KEEP PRESERVES.--Apply the white of an egg, with a brush, to
a single thickness of white tissue paper, with which covers the jars,
lapping over an inch or two. It will require no tying, as it will
become, when dry, inconceivably tight and strong, and impervious to
the air.
QUINCES FOR THE TEA-TABLE.--Bake ripe quinces thoroughly; when cold,
strip off the skins, place them in a glass dish, and sprinkle with
white sugar, and serve them with cream. They make a fine looking dish
for the tea-table, and a more luscious and inexpensive one than the
same fruit made into sweetmeats. Those who once taste the fruit thus
prepared, will probably desire to store away a few bushels in the
fall to use in the above manner.
PICKLED PEARS.--Three pounds of sugar to a pint of vinegar, spice in a
bag and boil, then cook the pears in the vinegar till done through.
BOILED PEARS.--Boil pears in water till soft, then add one pound of
sugar to three pounds of fruit.
PICKLED CITRON.--One quart vinegar, two pounds sugar, cloves and
cinnamon each one tablespoon, boil the citron tender in water, take
them out and drain, then put them in the syrup and cook till done.
HOW TO PRESERVE RASPBERRIES.--Take raspberries that are not too ripe,
and put them to their weight in sugar, with a little water. Boil
softly, and do not break them; when they are clear, take them up, and
boil the syrup till it be thick enough; then put them in again, and
when they are cold, put them in glasses or jars.
RASPBERRY JAM.--One pound sugar to four pounds fruit, with a few
currants.
SPICED CURRANTS.--Six pounds currants, four pounds sugar, two
tablespoons cloves and two of cinnamon, and one pint of vinegar; boil
two hours until quite thick.
STEWED PEARS--Pare and halve or quarter a dozen pears, according to
their size; carefully remove the cores, but leave the sloths on. Place
them in a clean baking-jar, with a closely fitting lid; add to them
the rind of one lemon, cut in strips, and the juice of half a lemon,
six cloves, and whole allspice, according to discretion. Put in just
enough water to cover the whole, and allow half a pound of loaf-sugar
to every pint. Cover down close, and bake in a very cool oven for five
hours, or stew them very gently in a lined saucepan from three to four
hours. When done, lift them out on a glass dish without breaking them;
boil up the syrup quickly for two or three minutes; let it cool
a little, and pour it over the pears. A little cochineal greatly
enhances the appearance of the fruit; you may add a few drops of
prepared cochineal; and a little port wine is often used, and much
improves the flavor.
HOW TO PRESERVE WHOLE STRAWBERRIES--Take equal weights of the fruit
and refined sugar, lay the former in a large dish, and sprinkle half
the sugar in fine powder over, give a gentle shake to the dish that
the sugar may touch the whole of the fruit; next day make a thin syrup
with the remainder of the sugar, and instead of water allow one pint
of red currant juice to every pound of strawberries; in this simmer
them until sufficiently jellied. Choose the largest scarlets, or
others when not dead ripe.
HOW TO PRESERVE STRAWBERRIES IN WINE--Put
a quantity of the finest large strawberries into a gooseberry-bottle,
and strew in three large spoonfuls of fine sugar; fill up with Madeira
wine or fine sherry.
PRESERVED TOMATOES--One pound of sugar to one pound of ripe tomatoes
boiled down; flavor with lemon.
* * * * *
HOW TO BOIL, BAKE AND STEAM
PUDDINGS
AMBER PUDDING--Put a pound of butter into a saucepan, with three
quarters of a pound of loaf sugar finely powdered; melt the butter,
and mix well with it; then add the yolks of fifteen eggs well beaten,
and as much fresh candied orange as will add color and flavor to
it, being first beaten to a fine paste. Line the dish with paste for
turning out; and when filled with the above, lay a crust over, as you
would a pie, and bake in a slow oven. It is as good cold as hot.
BAKED APPLE PUDDING--Pare and quarter four large apples; boil them
tender with the rind of a lemon, in so little water, that when done,
none may remain; beat them quite fine in a mortar; add the crumbs of
a small roll, four ounces of butter melted, the yolks of five, and
whites of three eggs, juice of half a lemon, and sugar to taste: beat
all together, and lay it in a dish with paste to turn out.
BOILED APPLE PUDDING--Suet, 5 ozs.; flour, 8 ozs.; chop the suet very
fine, and roll it into the flour. Make it into a light paste with water.
Roll out. Pare and core 8 good sized apples; slice them; put them on
the paste, and scatter upon them 4 lb. of sugar; draw the paste round
the apples, and boil two hours or more, in a well floured cloth. Serve
with melted butter sweetened.
SWISS APPLE PUDDING--Butter a deep dish; put into it a layer of bread
crumbs; then a layer of finely chopped suet; a thick layer of finely
chopped apples, and a thick layer of sugar. Repeat from the first
layer till the dish is full, the last layer to be finger biscuits
soaked in milk. Cover it till nearly enough; then uncover, till the
top is nicely browned. Flavor with cinnamon, nutmeg, etc., as you
please. Bake from 30 to 40 minutes.
APPLE AND SAGO PUDDING--Boil a cup of sago in boiling water with a
little cinnamon, a cup of sugar, lemon flavoring; cut apples in thin
slices, mix them with the sago; after it is well boiled add a small
piece of butter: pour into a pudding dish and bake half an hour.
APPLE PUDDING--Pare and stew three pints of apples, mash them, and add
four eggs, a quarter of a pound of butter, sugar and nutmeg, or grated
lemon. Bake it on a short crust.
APPLE POTATOE PUDDING.--Six potatoes boiled and mashed fine, add a
little salt and piece of butter, size of an egg, roll this out with
a little flour, enough to make a good pastry crust which is for the
outside of the dumpling, into this put peeled and chopped apples, roll
up like any apple dumpling, steam one hour, eat hot with liquid sauce.
ARROW-ROOT PUDDING.--Take 2 teacupfuls of arrowroot, and mix it with
half a pint of old milk; boil another half pint of milk, flavoring it
with cinnamon, nutmeg or lemon peel, stir the arrowroot and milk into
the boiling milk. When cold, add the yolks of 3 eggs beaten into 3
ozs. of sugar. Then add the whites beaten to a stiff broth, and bake
in a buttered dish an hour. Ornament the tops with sweetmeats, or
citron sliced.
AUNT NELLY'S PUDDING--Half a pound of flour, half pound of treacle,
six ounces of chopped suet, the juice and peel of one lemon, 4
tablespoonfuls of cream, two or three eggs. Mix and beat all together.
Boil in a basin (previously well buttered) four hours.--For
sauce, melted butter, a wine-glassful of sherry, and two or three
tablespoonfuls of apricot jam.
BAKED INDIAN PUDDING.--Two quarts sweet milk; 1 pint New Orleans
molasses; 1 pint Indian meal: 1 tablespoonful butter; nutmeg or
cinnamon. Boil the milk; pour it over the meal and molasses; add salt
and spice; bake three hours. This is a large family pudding.
BATTER, TO BE USED WITH ALL SORTS OF ROASTING MEAT.--Melt good butter;
put to it three eggs, with the whites well beaten up, and warm them
together, stirring them continually. With this you may baste any
roasting meat, and then sprinkle bread crumbs thereon; and so continue
to make a crust as thick as you please.
BATTER, FOR FRYING FRUIT, VEGETABLES, ETC.--Cut four ounces of fresh
butter into small pieces, pour on it half a pint of barley water, and
when dissolved, add a pint of cold water; mix by degrees with a pound of
fine dry flour, and a small pinch of salt. Just before it is used, stir
into it the whites of two eggs beaten to a solid froth; use quickly,
that the batter may be light.
BEEF STEAK PUDDING.--Take some fine rump steaks; roll them with fat
between; and if you approve a little shred onion. Lay a paste of suet
in a basin, and put in the chopped steaks; cover the basin with a suet
paste, and pinch the edges to keep the gravy in. Cover with a cloth
tied close, let the pudding boil slowly for two hours.
BAKED BEEF STEAK PUDDING.--Make a batter of milk, two eggs and
flour, or, which is much better, potatoes boiled and mashed through
a colander; lay a little of it at the bottom of the dish; then put in
the steaks very well seasoned; pour the remainder of the batter over
them, and bake it.
BEEF STEAK PUDDING.--Prepare a good suet crust, and line a cake-tin
with it; put in layers of steak with onions, tomatoes, and mushrooms,
chopped fine, a seasoning of pepper, salt and cayenne, and half a
cup of water before you close it. Bake from an hour and a half to two
hours, according to the size of the pudding and serve very hot.
BLACK CAP PUDDING..--Make a batter with milk, flour and eggs; butter a
basin; pour in the batter, and 5 or 6 ounces of well-cleaned currants.
Cover it with a cloth well floured, and tie the cloth very tight.
Boil nearly one hour. The currants will have settled to the bottom;
therefore dish it bottom upwards. Serve with sweet sauce and a little
rum.
OSWEGO BLANC MANGE.--Four tablespoonfuls or three ounces of Oswego
prepared corn to one quart of milk. Dissolve the corn to some of
the milk. Put into the remainder of the milk four ounces of sugar,
a little salt, apiece of lemon rind, or cinnamon stick, and heat
to _near_ boiling. Then add the mixed corn, and boil (stirring it
briskly) four minutes; take out the rind, and pour into a mold or cup,
and keep until cold. When turned out, pour round it any kind of stewed
or preserved fruits, or a sauce of milk and sugar.
NICE BLANC-MANGE.--Swell four ounces of rice in water; drain and boil
it to a mash in good milk, with sugar, a bit of lemon peel, and a
stick of cinnamon. Take care it does not burn, and when quite soft
pour it into cups, or into a shape dipped into cold water. When cold
turn it out, garnish with currant jelly, or any red preserved fruit.
Serve with cream or plain custard.
BOILED BATTER PUDDING.--Three eggs, one ounce of butter, one pint of
milk, three tablespoonfuls of flour, a little salt. Put the flour into
a basin, and add sufficient milk to moisten it; carefully rub down all
the lumps with a spoon, then pour in the remainder of the milk, and
stir in the butter, which should be previously melted; keep beating
the mixture, add the eggs and a pinch of salt, and when the batter
is quite smooth, put into a well-buttered basin, tie it down very
tightly, and put it into boiling water; move the basin about for a few
minutes after it is put into the water, to prevent the flour settling
in any part, and boil for one hour and a quarter. This pudding may
also be boiled in a floured cloth that has been wetted in hot water;
it will then take a few minutes less than when boiled in a basin.
Send these puddings very quickly to table, and serve with sweet sauce,
wine-sauce, stewed fruit, or jam of any kind; when the latter is used,
a little of it may be placed round the dish in small quantities, as a
garnish.
BREAD AND BUTTER PUDDING..--Butter a dish well, lay in a few slices of
bread and butter, boil one pint of milk, pour out over two eggs well
beaten, and then over the bread and butter, bake over half hour.
SIMPLE BREAD PUDDING.--Take the crumbs of a stale roll, pour over it
one pint of boiling milk, and set it by to cool. When quite cold, beat
it up very fine with two ounces of butter, sifted sugar sufficient
to sweeten it; grate in Haifa nutmeg, and add a pound of well-washed
currants, beat up four eggs separately, and then mix them up with the
rest, adding, if desired, a few strips of candied orange peel. All the
ingredients must be beaten up together for about half an hour, as the
lightness of the pudding depends upon that. Tie it up in a cloth, and
boil for an hour. When it is dished, pour a little white wine sauce
over the top.
CHRISTMAS PLUM PUDDING.--Suet, chopped small, six ounces; raisins,
stoned, etc., eight ounces; bread crumbs, six ounces; three eggs, a
wine glass of brandy, a little nutmeg and cinnamon pounded as fine as
possible, half a teaspoonful of salt, rather less than half pint milk,
fine sugar, four ounces; candied lemon, one ounce; citron half an
ounce. Beat the eggs and spice well together; mix the milk by degrees,
then the rest of the ingredients. Dip a fine, close, linen cloth into
boiling water, and put in a sieve (hair), flour it a little, and tie
up close. Put the pudding into a saucepan containing six quarts of
boiling water; keep a kettle of boiling water alongside, and fill up
as it wastes. Be sure to keep it boiling at least six hours. Serve
with any sauce; or arrow-root with brandy.
CHRISTMAS PUDDING.--Suet 1-1/2 lbs., minced small; currants, 1-1/2
lbs., raisins, stoned, 1/4 lb.; sugar, 1 lb.; ten eggs, a grated
nutmeg; 2 ozs. citron and lemon peel; 1 oz. of mixed spice, a
teaspoonful of grated ginger, 1/2 lb. of bread crumbs, 1/2 lb. of
flour, 1 pint of milk, and a wine glassful of brandy. Beat first the
eggs, add half the milk, beat all together, and gradually stir in all
the milk, then the suet, fruit, etc., and as much milk to mix it very
thick. Boil in a cloth six or seven hours.
COTTAGE PUDDING.--One pint sifted flour, three tablespoons melted
butter, 2 eggs, one cup sweet milk, two teaspoonfuls cream tartar, one
teaspoon soda, mix and bake.
CREAM PUDDING.--Cream, 1 pint; the yolks of seven eggs, seven
tablespoonfuls of flour, 2 tablespoonfuls of sugar, salt, and a small
bit of soda. Rub the cream with the eggs and flour; add the rest, the
milk last, just before baking, and pour the whole into the pudding
dish. Serve with sauce of wine, sugar, butter, flavored as you like.
CRUMB PUDDING.--The yolks and whites of three eggs, beaten separately,
one ounce moist sugar, and sufficient bread crumbs to make it into
a thick but not stiff mixture; a little powdered cinnamon. Beat all
together for five minutes, and bake in a buttered tin. When baked,
turn it out of the tin, pour two glasses of boiling wine over it, and
serve. Cherries, either fresh or preserved, are very nice mixed in the
pudding.
DAMSON PUDDING.--Four or five tablespoonfuls of flour, three eggs
beaten, a pint of milk, made into batter. Stone 1-1/2 lbs., of
damsons, put them and 6 ozs. of sugar into the batter, and boil in a
buttered basin for one hour and a half.
EGG PUDDING.--It is made chiefly of eggs. It is nice made thus:--Beat
well seven eggs; mix well with 2 ozs. of flour, pint and a half of
milk, a little salt; flavor with nutmeg, lemon juice, and orange-flour
water. Boil 1-1/4 hours in a floured cloth. Serve with wine sauce
sweetened.
EXCELLENT FAMILY PLUM PUDDING.--Grate three-quarters of a pound of a
stale loaf, leaving out the crusts; chop very fine three-quarters of a
pound of firm beef suet (if you wish your pudding less rich, half a
pound will do); mix well together with a quarter of a pound of flour;
then add a pound of currants, well washed and well dried; half a pound
of raisins, stoned, and the peel of a lemon, very finely shred and cut;
four ounces of candied peel, either lemon, orange or citron, or all
mingled (do not cut your peel too small or its flavor is lost); six
ounces of sugar, a small teaspoonful of salt, three eggs, well beaten;
mix all thoroughly together with as much milk as suffices to bring the
pudding to a proper consistency, grate in a small nutmeg, and again stir
the mixture vigorously. If you choose, add a small glass of brandy.
Butter your mold or basin, which you must be sure to fill quite full, or
the water will get in and spoil your handiwork; have your pudding cloth
scrupulously clean and sweet, and of a proper thickness; tie down
securely, and boil for seven or even eight hours.
EXTRA PUDDING.--Cut light bread into thin slices. Form into the shape
of a pudding in a dish. Then add a layer of any preserve, then a slice
of bread, and repeat till the dish is full. Beat four or five eggs,
and mix well with a pint of milk; then pour it over the bread and
preserve, having previously dusted the same with a coating of rice
flour. Boil twenty-five minutes.
FIG PUDDING.--Procure one pound of good figs, and chop them very fine,
and also a quarter of a pound of suet, likewise chopped as fine as
possible; dust them both with a little flour as you proceed--it
helps to bind the pudding together; then take one pound of fine bread
crumbs, and not quite a quarter of a pound of sugar; beat two eggs in
a teacupful of milk, and mix all well together. Boil four hours. If
you choose, serve it with wine or brandy sauce, and ornament your
pudding with blanched almonds. Simply cooked, however, it is better
where there are children, with whom it is generally a favorite. We
forgot to say, flavor with a little allspice or nutmeg, as you like;
but add the spice before the milk and eggs.
GELATINE PUDDING.--Half box gelatine dissolved in a large half pint
boiling water, when cold stir in two teacups sugar, the juice of three
lemons, the whites of four eggs beaten to a froth, put this in a mold
to get stiff, and with the yolks of these four eggs, and a quart of
milk make boiled custard, flavor with vanilla, when cold pour the
custard round the mold in same dish.
GOOSEBERRY PUDDING.--One quart of scalded gooseberries; when cold rub
them smooth with the back of a spoon. Take six tablespoonfuls of the
pulp, half a pound of sugar, quarter of a pound of melted butter,
six eggs, the rind of two lemons, a handful of grated bread, two
tablespoonfuls of brandy. Half an hour will bake it.
GROUND RICE PUDDING.--Boil one pint of milk with a little piece of
lemon peel, mix quarter pound of rice, ground, with half pint milk,
two ounces sugar, one ounce butter, add these to the boiling milk.
Keep stirring, take it off the fire, break in two eggs, keep stirring,
butter a pie dish, pour in the mixture and bake until set.
ICE PUDDING.--Put one quart of milk in a stew pan with half pound of
white sugar, and stick of vanilla, boil it ten minutes, mix the yolks
of ten eggs with a gill of cream, pour in the milk, then put it back
again into the stew pan, and stir till it thickens (do not let it
boil), strain it into a basin and leave it to cool. Take twelve pounds
of ice, add two pounds of salt, mix together, cover the bottom of a
pail, place the ice pot in it and build it around with the ice and
salt, this done pour the cream into the pot, put on the cover, and do
not cease turning till the cream is thick, the mold should be cold,
pour in the cream, 3 or 4 pieces of white paper, wetted with cold
water, are placed on it before the cover is placed on. Cover with ice
till wanted, dip in cold water and turn out, fruit may be put in when
put in the mold.
INDIAN PUDDING.--Indian meal, a cupful, a little salt, butter, 1 oz.;
molasses 3 ozs., 2 teaspoonfuls of ginger, or cinnamon. Put into a
quart of boiling milk. Mix a cup of cold water with it; bake in a
buttered dish 50 minutes.
KIDNEY PUDDING.--If kidney, split and soak it, and season that or the
meat. Make a paste of suet, flour and milk; roll it, and line a basin
with some; put the kidney or steak in, cover with paste, and pinch
round the edge. Cover with a cloth and boil a considerable time.
LEMON DUMPLINGS.--Two tablespoonfuls of flour; bread crumbs, 1/2 lb.;
beef suet, 6 ozs.; the grated rind of a large lemon, sugar, pounded, 4
ozs.; 4 eggs well beaten, and strained, and the juice of three lemons
strained. Make into dumplings, and boil in a cloth one hour.
LEMON PUDDING.--Three tablespoons powdered crackers, eight tablespoons
sugar, six eggs, one quart milk, butter size of an egg, the juice of
one lemon and grated rind. Stir it first when put in oven.
MACARONI PUDDING.--Take an equal quantity of ham and chicken, mince
fine, half the quantity of macaroni which must be boiled tender in
broth, two eggs beaten, one ounce butter, cayenne pepper and salt to
taste, all these ingredients to be mixed thoroughly together, put in
molds and boil two hours.
MARROW PUDDING.--Pour a pint of cream boiling hot on the crumbs of a
penny loaf, or French roll; cut 1 lb. of beef marrow very thin; beat 4
eggs well; add a glass of brandy, with sugar and nutmeg to taste,
and mix all well together. It may be either boiled or baked 40 or 50
minutes; cut 2 ozs. of citron very thin, and stick them all over it
when you dish it up.
_Another way._--Blanch 1/2 lb. of almonds; put them in cold water all
night; next day beat them in a mortar very fine, with orange or rose
water. Take the crumbs of a penny loaf, and pour on the whole a pint
of boiling cream; while it is cooling, beat the yolks of four eggs,
and two whites, 15 minutes; a little sugar and grated nutmeg to your
palate. Shred the marrow of the bones, and mix all well together, with
a little candied orange cut small; bake, etc.
MEAT AND POTATO PUDDING.--Boil some mealy potatoes till ready to
crumble to pieces; drain; mash them very smooth. Make them into a
thickish batter with an egg or two, and milk, placing a layer of
steaks or chops well-seasoned with salt and pepper at the bottom of
the baking dish; cover with a layer of batter, and so alternately,
till the dish is full, ending with batter at the top. Butter the dish
to prevent sticking or burning. Bake of a fine brown color.
NESSELRODE PUDDING.--Prepare a custard of one pint of cream, half a pint
of milk, the yolks of six eggs, half a stick of vanilla, one ounce of
sweet almonds, pounded, and half a pound of sugar; put them in a stewpan
over a slow fire, and stir until the proper consistence, being careful
not to let it boil; when cold, add a wine-glass of brandy; partially
freeze, and add two ounces of [Transcriber's Note: The original text
reads 'rasins'] raisins and half a pound of preserved fruits, cut small.
Mix well, and mold. (Basket shape generally used.)
POTATO PUDDING.--Take 1/2 lb. of boiled potatoes, 2 ozs. of butter,
the yolks and whites of two eggs, a quarter of a pint of cream, one
spoonful of white wine, a morsel of salt, the juice and rind of a
lemon; beat all to a froth; sugar to taste. A crust or not, as you
like. Bake it. If wanted richer, put 3 ozs. more butter, sweetmeats
and almonds, and another egg.
PRINCE OF WALES PUDDING.--Chop four ounces of apples, the same quantity
of bread crumbs, suet, and currants, well washed and picked; two ounces
of candied lemon, orange, and citron, chopped fine; five ounces pounded
loaf sugar; half a nutmeg, grated. Mix all together with four eggs.
Butter well and flour a tin, put in the mixture, and place a buttered
paper on the top, and a cloth over the paper. If you steam it the paper
is sufficient. It will take two hours boiling. When you dish it, stick
cut blanched almonds on it, and serve with wine sauce.
PUDDING.--One cup sugar, half cup milk, one egg, two tablespoons
melted butter, two cups flour, two teaspoons baking powder, a little
nutmeg, bake in a dish and when sent to the table, put raspberry jam
under same with wine sauce.
BAKED PUDDING.--Three tablespoonfuls of Oswego Prepared Corn to one
quart of milk. Prepare, and cook the same as Blanc-Mange. After it is
cool, stir up with it _thoroughly_ two or three eggs well beaten, and
bake half an hour. It is very good.
BOILED PUDDING.--Three tablespoonfuls of Oswego Prepared Corn to one
quart of milk. Dissolve the corn in some of the milk, and mix with it
two or three eggs, well beaten, and a little salt. Heat the remainder
of the milk to near boiling, add the above preparation, and boil four
minutes, stirring it briskly. To be eaten warm with a sauce. It is
delicious.
QUEEN PUDDING.--One pint of bread crumbs, one quart milk, one cup
sugar, yolks four eggs, a little butter, bake half an hour, then put
over the top a layer of fruit, then white of eggs beaten to a froth
with sugar; to be eaten cold with cream.
PLAIN RICE PUDDING.--Wash and pick some rice; throw among it some
pimento finely pounded, but not much; tie the rice in a cloth and
leave plenty of room for it to swell. When done, eat it with butter
and sugar, or milk. Put lemon peel if you please.
It is very good without spice, and eaten with salt and butter.
ANOTHER.--Put into a very deep pan half a pound of rice washed and
picked; two ounces of butter, four ounces of sugar, a few allspice
pounded, and two quarts of milk. Less butter will do, or some suet.
Bake in a slow oven.
RICH RICE PUDDING--Boil 1/2 lb. of rice in water, with a bit of salt,
till quite tender; drain it dry; mix it with the yolks and whites of
four eggs, a quarter of a pint of cream, with 2 ozs. of fresh butter
melted in the latter; 4 ozs. of beef suet or marrow, or veal suet
taken from a fillet of veal, finely shred, 3/4 lb. of currants, two
spoonfuls of brandy, one of peach-water, or ratafia, nutmeg, and a
grated lemon peel. When well mixed, put a paste round the edge,
and fill the dish. Slices of candied orange, lemon, and citron, if
approved. Bake in a moderate oven.
RICE PUDDING WITH FRUIT--Swell the rice with a very little milk over
the fire; then mix fruit of any kind with it (currants, gooseberries,
scalded, pared, and quartered apples, raisins, or black currants); put
one egg into the rice to bind it; boil it well, and serve with sugar.
ROMAN PUDDING--Oil a plain tin mold, sprinkle it with vermicelli, line
it with a thin paste; have some boiled macaroni ready cut in pieces
an inch long; weigh it, and take the same weight of Parmesan cheese,
grated; boil a rabbit, cut off all the white meat in slices, as thin
as paper, season with pepper, salt, and shalot; add cream sufficient
to moisten the whole, put it into the mold, and cover it with paste;
bake in a moderate oven for an hour, turn the pudding out of the mold,
and serve it with a rich brown gravy.
SAGO PUDDING--Boil 4 ozs. of sago in water a few minutes; strain,
and add milk, and boil till tender. Boil lemon peel and cinnamon in
a little milk, and strain it to the sago. Put the whole into a basin;
break 8 eggs; mix it well together, and sweeten with moist sugar; add
a glass of brandy, and some nutmeg; put puff paste round the rim of
the dish, and butter the bottom. Bake three quarters of an hour.
SPANISH PUDDING--To one pint of water, put two ounces of butter, and
a little salt, when it boils add as much flour as will make it the
consistency of hasty pudding. Keep it well stirred, after it is taken
off the fire and has stood till quite cold, beat it up with three
eggs, add a little grated lemon peel and nutmeg, drop the butter with
a spoon into the frying pan with boiling lard, fry quickly, put sugar
over them when sent to the table.
SUET DUMPLINGS--Shred 1 lb. of suet; mix with 1-1/4 lbs. flour, 2 eggs
beaten separately, a little salt, and as little milk as will make it.
Make it into two small balls. Boil 20 minutes. The fat of loins or
necks of mutton finely shred makes a more delicate dumpling than suet.
SUET PUDDING--Take six spoonfuls of flour, 1 lb. of suet, shred small,
4 eggs, a spoonful of beaten ginger, a spoonful of salt, and a quart
of milk. Mix the eggs and flour with a pint of milk very thick, and
with the seasoning, mix in the rest of the milk with the suet. Boil
two hours.
TAPIOCA PUDDING.--Put 1/4 lb. of tapioca into a sauce pan of cold
water; when it boils, strain it to a pint of new milk; boil till it
soaks up all the milk, and put it out to cool. Beat the yolks of four
eggs, and the whites of two, a tablespoonful of brandy, sugar, nutmeg,
and 2 ounces of butter. Mix all together; put a puff paste round the
dish, and send it to the oven. It is very good boiled with melted
butter, wine and sugar.
VERMICELLI PUDDING.--Boil 4 ounces of vermicelli in a pint of new milk
till soft, with a stick or two of cinnamon. Then put in half a pint of
thick cream, 1/4 lb. of butter, the same of sugar, and the yolks of 4
eggs. Bake without paste in an earthen dish.
Another.--Simmer 2 ounces of vermicelli in a cupful of milk till
tender; flavor it with a stick or two of cinnamon or other spice. Beat
up three eggs, 1 ounce of sugar, half a pint of milk and a glass of
wine. Add to the vermicelli. Bake in a slow oven.
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