calculate your brewing at the rate of two bushels of malt and two pounds
of hops to fifty-four gallons of water; these proportions, well
managed, will produce three kilderkins of good beer. I recommend that
you should use malt and hops of the best quality only; as their
plentiful yield of beneficial substance fully compensates for their
somewhat higher price. A thin shell, well filled up plump with the
interior flour, and easily bitten asunder, is a sure test of good
quality in malt; superior hops are known by their light greenish-yellow
tinge of colour, and also by their bright, dry, yet somewhat gummy feel
to the touch, without their having any tendency to clamminess. The day
before brewing, let all your tackle be well scrubbed and rinsed clean,
the copper wiped out, and all your tubs and barrels half filled with
cold water, to soak for a few hours, so as to guard against any chance
of leakage, and afterwards emptied, and set to dry in the open air,
weather permitting; or otherwise, before the fire. Fasten the tapwaist
inside the mash-tub to the inner end of the faucet and spigot, taking
care to place the mash-tub in an elevated position, resting upon two
benches or stools. Early in the dawn of morning, light the fire under
your copper, filled with water over-night, and, as soon as it boils,
with it fill the mash-tub rather more than three-parts full; and as soon
as the first heat of the water has subsided, and you find that you are
able to bear your fingers drawn slowly through it without experiencing
pain, you must then throw in the malt, stirring it about for ten minutes
or so; then lay some sticks across the mash-tub, and cover it with sacks
or blankets, and allow it to steep for three hours. At the end of the
three hours, let off the wort from the mash-tub into the underback-tub,
which has been previously placed under the spigot and faucet ready to
receive it; pouring the first that runs out back into the mash, until
the wort runs free from grains, etc.; now put the hops into the
underback-tub and let the wort run out upon them. Your copper having
been refilled, and boiled again while the mash is in progress, you must
now pour sufficient boiling water into the grains left in the mash-tub
to make up your quantity of fifty-four gallons; and when this second
mashing shall have also stood some two hours, let it be drawn off, and
afterwards mixed with the first batch of wort, and boil the whole at two
separate boilings, with the hops equally divided; each lot to be allowed
to boil for an hour and a-half after it has commenced boiling. The beer
is now to be strained through the loose wicker basket into your cooling
tubs and pans; the more you have of these the better the beer, from its
cooling quickly. And when the beer has cooled to the degree of water
which has stood in the house in summer-time for some hours, let it all
be poured into your two or three largest tubs, keeping back a couple or
three quarts in a pan, with which to mix a pint of good yeast and a
table-spoonful of common salt; stir this mixture well together, keep it
in rather a warm part of the house, and in the course of half an hour or
so, it will work up to the top of the basin or pan. This worked beer
must now be equally divided between the two or three tubs containing the
bulk of the beer, and is to be well mixed in by ladling it about with a
wooden hand-bowl for a couple of minutes. This done, cover over the beer
with sacks or blankets stretched upon sticks across the tubs, and leave
them in this state for forty-eight hours. The next thing to be seen to
is to get your barrels placed in proper order and position for being
filled; and to this end attend strictly to the following directions,
viz.:--First, skim off the scum, which is yeast, from the top or surface
of the tubs, and next, draw off the beer through the spigot, and with
the wooden funnel placed in the bung-hole, proceed to fill up the
barrels not quite full; and, remember, that if a few hops are put into
each before filling in the beer, it will keep all the better. Reserve
some of the beer with which to fill up the barrels as they throw up the
yeast while the beer is working; and when the yeast begins to fall, lay
the bungs upon the bung-holes, and at the end of ten days or a
fortnight, hammer the bungs in tight, and keep the vent-pegs tight also.
In about two months' time after the beer has been brewed, it will be in
a fit condition for drinking.
No. 131. HOW TO BAKE YOUR OWN BREAD.
Put a bushel of flour into a trough, or a large pan; with your fist make
a deep hole in the centre thereof; put a pint of good fresh yeast into
this hollow; add thereto two quarts of warm water, and work in with
these as much of the flour as will serve to make a soft smooth kind of
batter. Strew this over with just enough flour to hide it; then cover up
the trough with its lid, or with a blanket to keep all warm, and when
the leaven has risen sufficiently to cause the flour to crack all over
its surface, throw in a handful of salt, work all together; add just
enough lukewarm soft water to enable you to work the whole into a firm,
compact dough, and after having kneaded this with your fists until it
becomes stiff and comparatively tough, shake a little flour over it, and
again cover it in with a blanket to keep it warm, in order to assist its
fermentation. If properly managed, the fermentation will be accomplished
in rather less than half an hour. Meanwhile that the bread is being thus
far prepared, you will have heated your oven to a satisfactory degree of
heat, with a sufficient quantity of dry, small wood faggots; and when
all the wood is burnt, sweep out the oven clean and free from all ashes.
Divide your dough into four-pound loaves, knead them into round shapes,
making a hole at the top with your thumb, and immediately put them out
of hand into the oven to bake, closing the oven-door upon them. In about
two hours' time they will be thoroughly baked, and are then to be taken
out of the oven, and allowed to become quite cold before they are put
away in the cupboard.
No. 132. YORKSHIRE PIE-CLATES FOR TEA.
Ingredients, one pound of flour, two ounces of grocer's currants, three
gills of milk, and a pinch of baking-powder. Mix the above ingredients
together in a pan into a firm, smooth, compact paste. Divide this into
eight equal parts, roll each into a ball with the hand previously dipped
in flour, then roll them out with a rolling-pin, with a little flour
shaken on the table to prevent the paste from sticking, to the size of a
tea-saucer, and bake the pie-clates upon a griddle-iron fixed over a
clear fire to the upper bar of the grate. In about two or three minutes'
time they will be done on the underside; they must then be turned over
that they may be also baked on the other side, then taken off the
griddle-iron, placed on a plate, and a little butter spread upon each as
they are done out of hand.
No. 133. HARD BISCUITS.
Ingredients, one pound of flour, half a pint of hot milk, a tea-spoonful
of salt, a pinch of baking-powder; bake them a quarter of an hour. Mix
the above ingredients into a firm paste, well kneaded until it becomes
quite tough; then let the paste rest covered over with a cloth for half
an hour, after which it is to be divided into eight equal parts, rolled
out to the size of tea-saucers, placed upon baking-tins, pricked all
over with a fork, and baked in a brisk oven for about fifteen minutes.
No. 134. GINGERBREAD NUTS.
Ingredients, one pound of flour, half a pint of treacle, two ounces of
butter, half an ounce of ground ginger, a pinch of allspice, a
tea-spoonful of carbonate of soda, and a pinch of salt. Mix all the
above ingredients into a firm, well-kneaded stiff paste, divide this
into about twenty-four parts, roll these into shape like walnuts, place
them upon greased baking-tins at distances of two inches apart from each
other, and bake the gingerbread nuts in a rather brisk oven for about
fifteen minutes.
No. 135. HOW TO STEAM POTATOES.
Peel the potatoes thinly, wash them clean, put them in the steamer, over
_boiling_ water, which must be kept briskly boiling until the potatoes
are thoroughly done, the length of time depending very much on their
size. I am aware that it is not in the power of all to possess a
potato-steamer, although one may be purchased at Adams & Son's, in the
Haymarket, for a few shillings; and therefore I will give you
instructions how to boil potatoes.
No. 136. HOW TO BOIL POTATOES.
Wash the potatoes clean, and put them on to boil in a saucepan, with
cold water just enough to cover them; place the saucepan on the hob,
close to the fire, and allow them to remain in that position for a
quarter of an hour, by which time the water will have gradually reached
to the boiling point; the saucepan should now be allowed to boil until
the potatoes are done through, and then pour off the water; put the lid
on again with a cloth on the top, place the saucepan close to the fire
for about five minutes, and when you turn them out on their dish you
will find that you have a well-boiled, mealy potato before you.
No. 137. BAKED OR ROASTED POTATOES.
You do not require that I should tell you that when you have no oven you
can easily roast your potatoes by placing them on the hobs, bars, and
under the fire-grate; and if you are attentive to their being well
roasted, by turning them about now and then, so that they may be done
all over alike, you need not be deprived of a baked potato for the want
of an oven. When the potatoes are roasted, slightly squeeze each
separately in a cloth, to make them mealy, then split them open; season
them with a bit of butter, or dripping, a little bit of chopped shalot,
pepper, and salt, and this will afford you a nice relish for supper.
No. 138. HOW TO FRY POTATOES.
Peel, split, and cut the potatoes into slices of _equal_ thickness, say
the thickness of two penny pieces; and as they are cut out of hand, let
them be dropped into a pan of cold water. When about to fry the
potatoes, first drain them on a clean cloth, and dab them all over, in
order to absorb all moisture; while this has been going on, you will
have made some kind of fat (entirely free from water or gravy, such as
lard, for instance) very hot in a frying-pan, and into this drop your
prepared potatoes, only a good handful at a time; as, if you attempt to
fry too many at once, instead of being crisp, as they should be, the
potatoes will fry flabby, and consequently will be unappetising. As soon
as the first lot is fried in a satisfactory manner, drain them from the
fat with a skimmer, or spoon, and then fry the remainder; and when all
are fried, shake a little salt over them.
No. 139. HOW TO FRY POTATOES AN EASIER WAY.
When it happens that you have some cold boiled potatoes, this is the way
to fry them:--First cut the potatoes in thick slices, and fry them in a
frying-pan with butter or dripping, just enough to season them, and as
they fry, lift or scrape them from the bottom of the pan with an iron
spoon, to prevent them from sticking to the bottom and burning, which,
by imparting a bitter taste, would spoil them; when all are fried of a
very light brown colour, season with pepper and salt.
No. 140. HOW TO MASH POTATOES.
Either steam or boil the potatoes, as indicated in Nos. 135 and 136, and
immediately after they are done, while steaming hot, put the potatoes
into a clean saucepan, and break or mash them by stirring them
vigorously with a fork; when all are broken smooth and mealy, add a
little _hot_ milk, with a bit of butter, pepper, and salt; work the
whole well together for a few minutes, and eat the mashed potatoes while
hot.
No. 141. BAKED MASHED POTATOES.
Prepare the mashed potatoes as shown in the preceding Number, put them
in a dish, smooth them over with a knife, put some bits of butter on the
top, and set them before the fire, turning them occasionally to brown
them equally all round.
No. 142. MASHED POTATOES WITH LING.
Ling is a kind of dried salt fish; it is cheaper than the ordinary sort
of salted codfish. It should be washed and well soaked in plenty of
tepid water for six hours before it is boiled in cold water; when taken
out of the pot it should be divided into large flakes, mixed with mashed
potatoes, and baked in a dish, as directed in the preceding Number.
No. 143. HOW TO STEW POTATOES.
First boil the potatoes, and then put a little butter, a chopped onion,
half a pint of milk, or water, pepper and salt to season; boil this for
ten minutes, then add the potatoes, previously cooked; boil all together
for ten minutes, and dish them up.
No. 144. BUTTERED PARSNIPS.
Scrape or peel the parsnips, and boil them in hot water till they are
done quite tender, then drain off all the water, add a bit of butter,
some chopped parsley, pepper and salt; shake them together on the fire
until all is well mixed.
No. 145. BUTTERED SWEDISH TURNIPS.
Swedish turnips are mostly given as food to cattle; true, but there is
no good reason why they should not be considered as excellent food for
man, for they are sweeter, and yield more substance than the ordinary
turnips; let them be peeled, boiled in plenty of water, and when done,
mashed with a little milk, butter, pepper, and salt.
No. 146. HOW TO COOK SPINACH.
Pick it thoroughly, wash the spinach, boil it in plenty of hot water
with salt in it, and when it is done, drain it free from all moisture,
chop it up, put it in a saucepan with butter, pepper, and salt; stir all
together on the fire for five minutes.
No. 147. FRIED CABBAGE AND BACON.
First, boil the cabbage, and when done and drained free from water, chop
it up. Next fry some rashers of bacon, and when done, lay them on a
plate before the fire; put the chopped cabbage in the frying-pan, and
fry it with the fat from the bacon, then put this on a dish with the
rashers upon it.
No. 148. PEAS AND BACON.
Shave off any brown rancid part from the bacon, and put it on to boil in
plenty of cold water; when it is nearly done put in the peas with a good
bunch of mint, and let all boil together until the peas are done soft;
then dish up the peas round the bacon.
No. 149. BAKED OR ROASTED ONIONS.
Do not peel the onions, but put them in their natural state to roast on
the hobs, turning them round to the fire occasionally, in order that
they may be equally roasted all over and through; when they are well
done, remove the outer skin, split them open, add a bit of butter,
pepper and salt, and a few drops of vinegar.
No. 150. HOW TO COOK BROAD BEANS.
Boil the beans in hot water with a bunch of winter savory and some salt,
and when done and drained, put them into a saucepan with the chopped
savory, butter, a pinch of flour, pepper and salt, and toss all together
for a few minutes over the fire.
No. 151. HOW TO COOK FRENCH BEANS.
String the beans and boil them in hot water with salt; when done and
drained, put them into a saucepan, with butter, a pinch of flour,
chopped parsley, pepper and salt, and stir them gently on the fire for
two or three minutes.
No. 152. HOW TO COOK VEGETABLE MARROW.
This is a cheap and excellent vegetable; let them be peeled, split them,
and remove the seedy part; boil them in hot water with salt, and when
done, eat them with a bit of butter, pepper, and salt.
No. 153. WHITE HARICOT BEANS.
In France, haricot beans form a principal part in the staple articles of
food for the working-classes, and indeed for the entire population; it
is much to be desired that some effectual means should be adopted, for
the purpose of introducing and encouraging the use of this most
excellent vegetable among the people of England as a general article of
daily food, more especially in the winter. If this desideratum could be
accomplished, its beneficial result would go far to assist in rendering
us in a measure independent of the potato crop, which, of late years,
has proved so uncertain. I am aware that haricot beans, as well as
lentils, as at present imported and retailed as a mere luxury to such as
possess cooks who know how to dress them, might lead to the rejection of
my proposal that they should, or could, be adopted as food by the
people; but I see no reason why haricot beans should not be imported to
this country in such quantities as would enable the importers to retail
them at a somewhat similar low price as that in which they are sold at
in France. In that case, they would become cheap enough to come within
the reach of the poorest. And under the impression that this wish of
mine may be eventually realized, I will here give you instructions how
to cook haricot beans to the greatest advantage.
No. 154. HOW TO DRESS HARICOT BEANS.
Put a quart of white haricot beans in plenty of cold water in a pan in
order that they may soak through the night; the next day drain off the
water in which they have soaked, and put them into a pot with three
quarts of _cold_ water, a little grease or butter, some pepper and salt,
and set them on the fire to boil _very gently_ until they are thoroughly
done; this will take about two hours' gentle boiling; when done, the
haricot beans are to be drained free from excess of moisture, and put
into a saucepan with chopped parsley, butter, pepper and salt; stir the
whole carefully on the fire for five minutes, and serve them for dinner
with or without meat as may best suit your means.
No. 155. HARICOT BEANS, ANOTHER WAY.
When the haricot beans have been boiled as shown in the preceding
Number, chop fine a couple of onions, and fry them in a saucepan with a
bit of butter, then add the haricot beans, pepper and salt; stir all
together and serve them out to your family.
No. 156. A SALAD OF HARICOT BEANS.
Well-boiled haricot beans, cold, are made into an excellent salad, as
follows:--Put the haricot beans into a bowl, season with chopped
parsley, green onions, salad oil, vinegar, pepper and salt, and slices
of beet-root. Mix thoroughly.
No. 157. LENTILS.
Lentils are a species of vetches much in use in France as a staple
article of food in the winter; there are two sorts, those denominated
"_à la reine_," a small brown flat-looking seed, while the other sort is
somewhat larger--of the size of small peas, and flat; both sorts are
equally nutritious, and are to be treated in exactly the same way as
herein indicated for cooking haricot beans.
These, as well as haricot beans, may be boiled with a piece of bacon.
No. 158. A RELISH FOR SUPPER.
Prepare some oysters, as shown in No. 54, and when poured upon the toast
in their dish, strew all over their surface equal quantities of bread
raspings and grated cheese; hold a red-hot shovel over the top until it
becomes slightly coloured, and eat this little delicacy while hot.
No. 159. HOW TO MAKE AN OMELET.
Break three or four eggs into a basin, add a little chopped shalot, and
parsley, pepper, and salt; put an ounce of butter in a frying-pan on the
fire, and as soon as the butter begins to fry, beat up the eggs, etc.,
with a fork for two minutes; immediately pour the whole into the
frying-pan, and put it on the fire, stirring the eggs with an iron spoon
as they become set and the omelet appears nearly done; fold all together
in the form of a bolster, and turn it out on to its dish.
No. 160. FRIED EGGS AND BACON.
First, fry the rashers of bacon, and then break the eggs into the
frying-pan without disturbing the yolks, and as soon as these are just
set, or half-done, slip them out on to the rashers of bacon which you
have already placed in a dish.
No. 161. BUTTERED EGGS.
Fry half an ounce of butter in a frying-pan, then break three or four
eggs into this; season with chopped parsley, pepper and salt, and again
set the pan on the fire for two minutes. At the end of this time the
eggs will be sufficiently set to enable you to slip them gently out of
the pan upon a plate; and to finish cooking the eggs, it will be
necessary to place them or hold them in front of the fire for a couple
of minutes longer.
No. 162. EGGS WITH BROWN BUTTER.
Cook the eggs as directed in the foregoing Number, and when you have
slipped them out on to a dish, put a piece of butter into the
frying-pan, and stir it on the fire until it becomes quite brown (_not
burnt_); then add two table-spoonfuls of vinegar, pepper, and salt; boil
for two minutes, and pour this over the eggs.
No. 163. EGGS STEWED WITH CHEESE.
Fry three eggs in a pan with one ounce of butter, seasoned with pepper
and salt, and when the eggs are just set firm at the bottom of the pan,
slip them off on to a dish, cover them all over with some very thin
slices of cheese, set the dish before the fire to melt the cheese, and
then eat this cheap little tit-bit with some toast.
No. 164. HOW TO MAKE A WELSH RAREBIT.
First, make a round of hot toast, butter it, and cover it with thin
slices of cheese; put it before the fire until the cheese is melted,
then season with mustard, pepper, and salt, and eat the rarebit while
hot.
No. 165. EGG-HOT.
Put a pint of beer on the fire to warm, break an egg into a jug, add a
table-spoonful of sugar and some grated nutmeg or ginger; beat all
together with a fork for three minutes; then add a drop of the beer,
stir well together, and pour the remainder of the hot beer to this, and
continue pouring the egg-hot out of the warming-pot into the jug for two
minutes, when it will be well mixed and ready to drink.
No. 166. GINGER-POP.
Put a _very clean_ pot containing a gallon of water to boil on the fire,
and as soon as it begins to boil, add twelve ounces of brown sugar, and
one ounce of bruised ginger, and two ounces of cream of tartar; stir
well together; pour the whole into an earthen pan, cover it over with a
cloth, and let the mash remain in this state until it has become quite
cold; then stir in half a gill of fresh yeast; stir all well together
until thoroughly mixed, cover the pan over with a cloth, and leave the
ginger-beer in a cool place to work up; this will take from six to eight
hours; the scum which has risen to the top must then be carefully
removed with a spoon without disturbing the brightness of the beer; it
is then to be carefully poured off bright into a jug with a spout, to
enable you easily to pour it into the bottles. These must be immediately
corked down tight, tied across the corks with string, and put away,
lying down in the cellar. The ginger-pop will be fit to drink in about
four days after it has been bottled.
No. 167. PLUM BROTH.
Boil one quart of any kind of red plums in three pints of water with a
piece of cinnamon and four ounces of brown sugar until the plums are
entirely dissolved; then rub the whole through a sieve or colander, and
give it to the children to eat with bread.
No. 168. PLUM PORRIDGE, COLD.
Boil a quart of red plums in a pint of water, with a bit of cinnamon and
four ounces of sugar, until dissolved to a pulp; then rub the whole
through a sieve or colander into a large basin, and when this is quite
cold, mix in with it about a quart of good milk, and give it to the
children to eat with bread for either breakfast or supper.
No. 169. STEWED PRUNES OR PRUENS.
Purchase the cheaper kind of small prunes sold at 4_d._ per lb.; put
them into a saucepan with a pint of water, a bit of lemon-peel, and two
ounces of sugar, and allow them to simmer and stew very gently for about
half an hour, and then let them become nearly cold. Boil some rice in a
cloth, as directed in No. 92, and when done and turned out on its dish,
pour the prunes over it for the children's dinner. Once in a way, this
cheap and wholesome meal would prove a great treat.
No. 170. A SUMMER SALAD.
Rinse and well shake off all moisture from a couple of cos lettuce, cut
them up into a bowl or basin, add a few roughly-chopped green onions,
half a gill of cream, a table-spoonful of vinegar, pepper and salt to
taste. Mix all together.
No. 171. A BACON SALAD.
Having prepared any kind of salad you may happen to have, such as
endive, corn salad, lettuce, celery, mustard and cress, seasoned with
beet-root, onions, or shalot; let the salad be cut up into a bowl or
basin ready for seasoning in the following manner:--Cut eight ounces of
fat bacon into small square pieces the size of a cob-nut, fry these in a
frying-pan, and as soon as they are done, pour the whole upon the salad;
add two table-spoonfuls of vinegar, pepper and salt to taste. Mix
thoroughly.
No. 172. A PLAIN SALAD.
Cos lettuce cut up in a bowl or basin, seasoned with chopped green mint
and green onions, a spoonful of moist sugar, vinegar, pepper and salt.
Mix thoroughly.
No. 173. CELERY CRAB SALAD.
First thoroughly wash and wipe clean, and then cut a stick of celery
into a basin; add two ounces of any kind of cheese sliced very thinly,
season with a good tea spoonful of made mustard, a table-spoonful of
salad oil, ditto of vinegar, with pepper and salt. Mix thoroughly.
No. 174. HOW TO MIX MUSTARD.
Put half an ounce of mustard into a tea-cup, or a small basin, add a
little salt; mix thoroughly with just enough boiling water to work the
whole into a smooth compact soft paste.
COOKERY AND DIET FOR THE SICK ROOM.
No. 175. BEEF TEA.
Chop up a pound of lean beef, and put it on to boil in a saucepan with a
quart of water, stirring it on the fire occasionally while it boils
rather fast, for at least half an hour; at the end of this time the beef
tea will have become reduced to a pint; season with salt to taste,
strain it through a clean bit of muslin or rag, and give a tea-cupful of
it with dry toast to the patient.
No. 176. MUTTON BROTH.
Chop a pound of scrag end of neck of mutton into small pieces, and put
it into a saucepan, with two ounces of barley, and rather better than a
quart of water; set the broth to boil gently on the fire, skim it well,
season with a little salt, thyme, parsley, and a couple of turnips; the
whole to continue gently boiling on the side of the hob for an hour and
a-half; at the end of this time serve some of the broth strained through
a clean rag into a basin; or, if the patient is allowed it, serve the
broth with some of the barley and pieces of the meat in it.
No. 177. CHICKEN BROTH.
Draw, singe, and cut a chicken into four quarters; wash these, put them
into a clean saucepan with a quart of water, and set the broth to boil
on the fire; skim it well, season with two ounces of sago, a small sprig
of thyme and parsley, and a little salt. Allow the broth to boil very
gently for an hour, and then serve some of it with the sago in a cup,
and, if allowed, give the patient the chicken separately.
No. 178. A CHEAPER KIND OF CHICKEN BROTH.
In large towns it is easy to purchase sixpenny-worth of fowls' necks,
gizzards, and feet, which, prepared as indicated in the foregoing
Number, make excellent broth at a fourth part of the cost occasioned by
using a fowl for the same purpose.
No. 179. VEAL AND RICE BROTH.
Cut up one pound and a-half of knuckle of veal, and put it on to boil in
a saucepan with a quart of water, four ounces of rice, a small sprig of
thyme, and a little parsley; season with a few peppercorns and a little
salt; boil very gently for two hours.
No. 180. MEAT PANADA FOR INVALIDS AND INFANTS.
First, roast whatever kind of meat is intended to be made into panada,
and, while it is yet hot, chop up all the lean thereof as fine as
possible, and put this with all the gravy that has run from the meat on
the plate into a small saucepan with an equal quantity of crumb of bread
previously soaked in hot water; season with a little salt (and, if
allowed, pepper), stir all together on the fire for ten minutes, and
give it in small quantities at a time. This kind of meat panada is well
adapted as a nutritious and easily-digested kind of food for old people
who have lost the power of mastication, and also for very young
children.
No. 181. HOW TO PREPARE SAGO FOR INVALIDS.