_Coffee, to roast._

For this purpose you must have a roaster with a spit. Put in no more

coffee than will have room enough to work about well. Set it down to a

good fire; put in every now and then a little fresh butter, and mix it

well with a spoon. It will take five or six hours to roast. When done,

turn it out into a large dish or a dripping-pan, till it is quite dry.

_Another way._

Take two pounds of coffee, and put it into a roaster. Roast it one hour

before a brisk fire; add two ounces of butter, and let it roast till it

becomes of a fine brown. Watch, that it does not burn. Two hours and a

half will do it. Take half a pound for eight cups.

_Coffee to make the foreign way._

Take Demarara--Bean Dutch coffee--in preference to Mocha coffee; wash it

well. When it is very clean, put it in an earthen vessel, and cover it

close, taking great care that no air gets to it; then grind it very

thoroughly. Put a good half pint of coffee into a large coffee-pot, that

holds three quarts, with a large table-spoonful of mustard; then pour

upon it boiling water. It is of great consequence that the water should

boil; but do not fill the coffee-pot too full, for fear of its boiling

over, and losing the aromatic oil. Then pour the whole contents

backwards and forwards several times into a clean cup or basin, wiping

the basin or cup each time--this will clear it sufficiently. Let it then

stand ten minutes, after which, when cool, pour it clear off the grounds

steadily, into clean bottles, and lay them down on their sides, well

corked. Do not throw away your coffee grounds, but add another

table-spoonful of mustard to them, and fill up the vessel with boiling

water, doing as before directed. Be sure to cork the bottles well; lay

them down on one side, and before you want to use them set them up for a

couple of hours, in case any sediment should remain. Let it come to the

boil, always taking care that it is neither smoked nor boils over. All

coffee should be kept on a lamp while you are using it.

By following this receipt as much coffee will be obtained for threepence

as you would otherwise get for a shilling; and it is the best possible

coffee.

_To make Cream rise in cold weather._

Dip each pan or bowl into a pail of boiling water before you strain the

milk into it. Put a close cover over each for about ten minutes: the hot

steam causes the cream to rise thick and rich.

_Cream, to fry._

Take two spoonfuls of fine flour and the yolks of four eggs; grate in

the rind of one lemon; beat them well with the flour, and add a pint of

cream. Mix these very well together; sweeten to your taste, and add a

bit of cinnamon. Put the whole in a stewpan over a slow fire; continue

to stir it until it is quite hot; but it must not boil. Take out the

cinnamon; beat two eggs very well, and put them into the cream; butter a

pewter dish; pour the cream in it; put it into a warm oven to set, but

not to colour it. When cold, cut it into pieces, and have ready a

stewpan or frying-pan, with a good deal of lard; dredge the cream with

flour; fry the pieces of a light brown, grate sugar over them, glaze

with a salamander, and serve them very hot.

_Artificial Cream and Curd._

A pint of good new milk, nine whites of eggs beat up, and well stirred

and mixed with the milk; put it on a slow fire to turn; then take it

off, and drain it through a fine sieve, and set it into a basin or

mould. To make the cream for it, take a pint of milk and the yolks of

four eggs well beat, boil it with a bit of cinnamon over a slow fire;

keep it constantly stirring; when it is as thick as rich cream, take it

off, and stir it a little while afterwards.

_Cream of Rice._

Wash and well clean some very good rice; put it into a stewpan, with

water, and boil it gently till quite soft, with a little cinnamon, if

agreeable to the taste. When the rice is boiled quite soft, take out the

cinnamon. Then take a large dish, and set it on a table: have a clean

tamis--a new one would be better--a tamis is only the piece of flannel

commonly used in kitchens for passing sauces through--and give one end

of the tamis to a person on the opposite side of the table to hold,

while you hold the other end with your left hand. Having a large wooden

spoon in your right, you put two or three spoonfuls of boiled rice into

this tamis, which is held over the large dish, and rub the rice upon it

with the spoon till it passes through into the dish. Whatever sticks to

the tamis take off with a silver spoon and put into the dish. When you

have passed the quantity you want, put it in a basin. It should be made

fresh every day. Warm it for use in a small silver or tin saucepan,

adding a little sugar and Madeira, according to your taste.

_Almond Cream._

Make this in the manner directed for pistachio cream, adding half a

dozen bitter almonds to the sweet.

_Barley Cream._

Take half a pint of pearl barley, and two quarts of water. Boil it half

away, and then strain it out. Put in some juice of lemons; sweeten it to

your taste. Steep two ounces of sweet almonds in rose-water; and blanch,

stamp, and strain them through into the barley, till it is as white as

milk.

_French Barley Cream._

Boil your barley in two or three waters, till it looks white and tender;

pour the water clean from the barley, and put as much cream as will make

it tolerably thick, and a blade or two of mace, and let it boil. To a

pint and a half of cream put two ounces of almonds, blanched and ground

with rose-water. Strain them with cold cream; put the cream through the

almonds two or three times, wringing it hard. Sweeten to your taste; let

it boil; and put it in a broad dish.

_Chocolate Cream._

Boil a quart of thick cream, scraping into it one ounce of chocolate.

Add about a quarter of a pound of sugar; when it is cold put nine whites

of eggs; whisk it, and, as the froth rises, put it into glasses.

_Citron Cream._

To a quarter of a pound of citron pounded put three gills of cream: mill

it up with a chocolate-stick till the citron is mixed; put it in sugar

if needful.

_Clotted Cream._

Set the milk in the usual way; when it has stood twelve hours, it is,

without being skimmed, to be placed in a stove and scalded, of course

not suffered to boil, and then left to stand again for twelve hours;

then take off the cream which floats at the top in lumps, for which

reason it is called clotted cream; it may be churned into butter; the

skim milk makes cheese.

_Coffee Cream._

Take two ounces of whole coffee, one quart of cream, about four ounces

of fine sugar, a small piece of the yellow rind of a lemon, with rather

less than half an ounce of the best picked isinglass. Boil these

ingredients, stirring them now and then, till the cream is highly

flavoured with the coffee. It might, perhaps, be better to flavour the

cream first, and then dissolve the isinglass and put it to it. Take it

off the fire; have ready the yolks of six eggs beaten, which add to the

cream, and continue to beat it till it is about lukewarm, lest the eggs

should turn the cream. Strain the whole through a fine sieve into the

dish in which you mean to serve it, which must be first fixed into a

stewpan of boiling water, that will hold it so commodiously, that the

bottom only will touch the water, and not a drop of the water come to

the cream. Cover the cream with the lid of a stewpan, and in that lid

put two or three bits of lighted charcoal, moving them from one part to

another, that it may all set alike; it should only simmer. When it has

done in this manner for a short time, take off the cover of the stewpan;

if not done enough, cover it again, and put fresh charcoal; it should be

done so as to form a weak jelly. Take it off, and keep it in a cool

place till you serve it. If you wish to turn it out in a mould, boil

more isinglass in it. Tea cream is made in the same manner.

_Eringo Cream._

Take a quarter of a pound of eringoes, and break them into short pieces;

put to them a pint of milk; let it boil till the eringoes are very

tender; then pour the milk from them; put in a pint of cream to the

eringoes; let them boil; put in an egg, beaten well, to thicken, and

dish it up.

_Fruit Cream._

Scald your fruit; when done, pulp it through a sieve; let it stand till

almost cold; then sweeten it to your taste; put it into your cream, and

make it of whatever thickness you please.

_Preserved Fruit Creams._

Put half a pound of the pulp of any preserved fruit in a large pan: add

to it the whites of three eggs, well beaten; beat these well together

for an hour. Take it off with a spoon, and lay it up high on the dish or

glasses. Raspberries will not do this way.

_Italian Cream._

Boil a pint of cream with half a pint of new milk; when it boils throw

in the peel of an orange and a lemon, with a quarter of a pound of

sugar, and a small pinch of salt. When the cream is impregnated with the

flavour of the fruit, mix and beat it with the yolks of eight eggs; set

it on the fire to be made equally thick; as soon as it is thick enough

for the eggs to be done, put into it an ounce of dissolved isinglass;

drain it well through a sieve: put some of the cream into a small mould,

to see if it is thick enough: if not, add more isinglass. Lay this

preparation in a mould in some salt or ice; when it is quite stiff, and

you wish to send it up, dip a napkin in hot water, and put it round the

mould, which turn upside down in the dish.

_Another._

Put two table-spoonfuls of sifted sugar, half of a gill of white wine,

with a little brandy, a table-spoonful of lemon-juice, and the rind of a

lemon, in a basin, with a pint of cream well whipped together; put thin

muslin in the shape or mould, and set it in a cold place, or on ice,

till wanted.

_Lemon Cream._ No. 1.

Take five large lemons and rasp off all the outside; then squeeze the

lemons, and put what you have rasped off into the juice; let it stand

two or three hours, if all night the better. Take eight whites of eggs

and one yolk, and beat them well together; put to it a pint of spring

water: then mix them all, and sweeten it with double-refined sugar

according to your taste. Set it over a chaffing-dish of coals, stirring

it till it is of a proper thickness; then dish it out. Be sure not to

let it boil.

_Lemon Cream._ No. 2.

Pare three smooth-skinned lemons; squeeze out the juice; cut the peel in

small pieces, and put it to the juice. Let it stand two or three hours

closely covered, and, when it has acquired the flavour of the peel, add

to it the whites of five eggs and the yolks of three. Beat them well

with two spoonfuls of orange-flower water; sweeten with double-refined

sugar; strain it; set it over a slow fire, and stir it carefully till it

is as thick as cream; then pour it into glasses.

_Lemon Cream._ No. 3.

Set on the fire three pints of cream; when it is ready to boil, take it

off, and squeeze a lemon into it. Stir it up; hang it up in a cloth,

till the whey has run out; sweeten it to your taste, and serve it up.

_Lemon Cream._ No. 4.

Take the sweetest cream, and squeeze in juice of lemon to your taste:

put it into a churn, and shake it till it rises or ferments. Sweeten it

to your taste, but be sure not to put any sugar before you churn it, for

that will hinder the fermentation.

_Lemon Cream._ No. 5.

Pare two lemons, and squeeze to them the juice of one larger or two

smaller; let it remain some time, and then strain the juice to a pint of

cream, and add the yolks of four eggs beaten and strained; sweeten it,

and stir it over the fire till thick. You may add a little brandy, if

agreeable.

_Lemon Cream without Cream._

Squeeze three lemons, and put the parings into the juice; cover and let

it remain three hours; beat the yolks of two eggs and the whites of

four; sweeten this; add a little orange-flower water, and put it to the

lemon-juice. Set the whole over a slow fire till it becomes as thick as

cream, and take particular care not to let it boil.

_Lemon Cream frothed._

Make a pint of cream very sweet, and add the paring of one lemon; let it

just boil; put the juice of one large lemon into a glass or china dish,

and, when the cream is nearly cold, pour it out of a tea-pot upon the

juice, holding it as high as possible. Serve it up.

_Orange Cream._

Squeeze the juice of four oranges to the rind of one; pat it over the

fire with about a pint of cream, and take out the peel before the cream

becomes bitter. Boil the cream, and, when cold, put to it the yolks of

four eggs and the whites of three, beaten and strained, and sugar to

your taste. Scald this, but keep stirring all the time, until of a

proper thickness.

_Orange Cream frothed._

Proceed in the same way as with the lemon, but put no peel in the cream;

merely steep a bit a short time in the juice.

_Imperial Orange Cream._

Take a pint of thick sweet cream, and boil it with a little orange-peel.

When it just boils, take it off the fire, and stir it till it is no

hotter than milk from the cow. Have ready the juice of four Seville

oranges and four lemons; strain the juice through a jelly-bag, and

sweeten it well with fine sugar, and a small spoonful of orange-flower

water. Set your dish on the ground, and, your juice being in it, pour

the cream from as great a height as you can, that it may bubble up on

the top of the cream; then set it by for five or six hours before you

use it, if the weather is hot, but in winter it may stand a whole night.

_Pistachio Cream._

Take a quarter of a pound of pistachio-nuts and blanch them; then beat

them fine with rose-water; put them into a pint of cream; sweeten it,

let it just boil, and put it into glasses.

_Raspberry Cream._

To one pint of cream put six ounces of jam, and pulp it through a sieve,

adding the juice of a lemon; whisk it fast at the edge of your dish; lay

the froth on the sieve, and add a little more of the juice. When no more

froth will rise, put your cream into a dish or cups; heap the froth well

on.

_Ratafia Cream._

Boil three or four laurel-leaves in one pint of cream, and strain it;

when cold, add the yolks of three eggs beaten and strained; then sweeten

it; put in it a very little brandy; scald it till thick, and keep

stirring it all the time.

_Rice Cream._

Boil a quart of milk with a laurel-leaf; pour it on five dessert

spoonfuls of ground rice; let it stand two hours; then put it into a

saucepan, and boil it till it is tender, with rather less than a quarter

of a pound of sugar. Beat the yolks of two eggs, and put them into it

when it is almost cold; and then boil till it is as thick as a cream.

When it is sent to table, put in a few ratafia biscuits.

_Runnet Whey Cream._

Turn new milk from the cow with runnet; press the whey from it; beat the

curd in a mortar till it is quite smooth; then mix it with thick cream,

and froth it with a froth-stick; add a little powdered sugar.

_Snow Cream._

Sweeten the whites of four eggs, add a pint of thick sweet cream and a

good spoonful of brandy. Whisk this well together; take off the froth,

and lay it upon a sieve; when all the froth that will rise is taken off,

pour what has run through to the rest. Stir it over a slow fire, and let

it just boil; fill your glasses about three parts full, and lay on the

froth.

_Strawberry Cream._

Exactly the same as raspberry.

_Sweetmeat Cream._

Slice preserved peaches, apricots, or plums, into good cream, sweetening

it with fine sugar, or the syrup in which they were preserved. Mix these

well together, and put it into glasses.

_Whipt Cream, to put upon Cake._

Sweeten a pint of cream to your taste; grate in the peel of a lemon, and

steep it some hours before you make use of your cream. Add the juice of

two lemons; whip it together; and take off the top into a large piece of

fine muslin, or gauze, laid within a sieve. Let this be done the night

before it is to be used. In summer it may be done in the morning of the

same day; but the whipt cream must be drained from the curd before it is

put upon the cake.

_Cucumbers, to preserve green._

Take fine large green cucumbers; put them in salt and water till they

are yellow; then green them over fresh salt and water in a little roch

alum. Cover them close with abundance of vine leaves, changing the

leaves as they become yellow. Put in some lemon-juice; and, when the

cucumbers are of a fine green, take them off and scald them several

times with hot water, or make a very thin syrup, changing it till the

raw taste of the cucumbers is taken away. Then make a syrup thus: to a

pound of cucumbers take one pound and a half of double-refined sugar;

leave out the half pound to add to them when boiled up again; put

lemon-peel, ginger cut in slices, white orris root, and any thing else

you like to flavour with; boil it well; when cool, put it to the

cucumbers, and let them remain a few days. Boil up the syrup with the

remainder of the sugar; continue to heat the syrup till they look clear.

Just before you take the syrup off, add lemon-juice to your taste.

_Cream Curd._

Boil a pint of cream, with a little mace, cinnamon, and rose-water, and,

when as cool as new milk, put in half a spoonful of good runnet. When it

turns, serve it up in the cream dish.

_Lemon Curd._

To a pint of cream, when it boils, put in the whites of six eggs, and

one lemon and a half; stir it until it comes to a tender curd. Then put

it into a holland bag, and let it drain till all the whey is out of it;

beat the curd in a mortar with a little sugar; put it in a basin to

form; about two or three hours before you use it, turn it out, and pour

thick cream and sugar over it.

_Paris Curd._

Put a pint of cream on the fire, with the juice of one lemon, and the

whites of six eggs; stir it till it becomes a curd. Hang it all night in

a cloth to drain; then add to it two ounces of sweet almonds, with

brandy and sugar to your taste. Mix it well in a mortar, and put it into

shapes.

_Currants, to bottle._

Gather your fruit perfectly dry, and not too ripe; cut each currant from

the stalk separately, taking care not to bruise them; fill your bottles

quite full, cork them lightly, set them in a boiler with cold water, and

let them simmer a quarter of an hour, or according to the nature and

ripeness of the fruit. By this process the fruit will sink; pour on as

much boiling water as will cover the surface and exclude air. Should

they mould, move it off when you use the fruit, and you will not find

the fruit injured by it. Cork your bottles quickly, after you take them

out of the water; tie a bladder over, and put them in a dry place. This

method answers equally well for gooseberries, cherries, greengages, and

damsons.

_Another way._

Gather the currants quite dry; clip them off the stalks; if they burst

in pulling off they will not do. Fill some dry common quart bottles with

them, rosin the corks well over, and then tie a bladder well soaked over

the cork, and upon the leather; all this is absolutely necessary to

keep the air out, and corks in; place the bottles, with the corks

downwards, in a boiler of cold water, and stuff hay between them to keep

them steady. Make a fire under them, and keep it up till the water

boils; then rake it out immediately, and leave the bottles in the boiler

till the water is quite cold. Put them into the cellar in any vessel

that will keep them steadily packed, the necks always downward. When a

bottle is opened, the currants must be used at once. The bottles will

not be above half full when taken out of the boiler, and they must not

be shaken more than can be avoided.

This process answers equally well for apricots, plums, and cherries.

_Currants or Barberries, to dry in bunches._

When the currants, or barberries, (which should be maiden barberries)

are stoned and tied up in bunches, take to one pound of them a pound and

a half of sugar. To each pound of sugar put half a pint of water; boil

the syrup well, and put the fruit into it. Set it on the fire; let it

just boil, and then take it off. Cover it close with white paper; let it

stand till next day; then make it scalding hot, and let it stand two or

three days, covered close with paper. Lay it in earthen plates; sprinkle

over it fine sugar, put it on a stove to dry; lay it on sieves till one

side is dry; then turn and sift sugar on it. When dry enough lay it

between papers.

_Currants, to ice._

Take the largest and finest bunches of currants you can get; beat the

white of an egg to a froth; dip them into it; lay them, so as not to

touch, upon a sieve: sift double-refined sugar over them very thick, and

let them dry in a stove or oven.

_White Currants, to preserve._

Take the largest white currants, but not the amber colour; strip them,

and to two quarts of currants put a pint of water; boil them very fast,

and run them through a jelly-bag to a pint of juice. Put a pound and

half of sugar, and half a pound of stoned currants; set them on a brisk

fire, and let them boil very fast till the currants are clear and jelly

very well; then put them into glasses or pots, stirring them as they

cool, to make them mix well. Paper them down when just cold.

_Red Currants, to preserve._

Mash the currants and strain them through a thin strainer; to a pint of

juice take a pound and a half of sugar and six spoonfuls of water. Boil

it up and skim it well. Put in half a pound of stoned currants; boil

them as fast as you can, till the currants are clear and jelly well;

then put them into pots or glasses, and, when cold, paper them as other

sweetmeats. Stir all small fruits as they cool, to mix them with the

jelly.

_Another way._

Take red and white currants; squeeze and drain them. Boil two pints of

juice with three pounds of fine sugar: skim it; then put in a pound of

stoned currants; let them boil fast till they jelly, and put them into

bottles.

_Currant Jam._

To a pound of currants put three quarters of a pound of lump sugar. Put

the fruit first into the preserving-pan, and place the sugar carefully

in the middle, so as not to touch the pan. Let it boil gently on a clear

fire for about half an hour. It must not be stirred. Skim the jelly

carefully from the top, and add a quarter of a pound of fruit to what

remains from the jelly; stir it well, and boil it thoroughly. The

proportion of fruit added for the jam must always be one quarter. In

making jelly or jam, it is an improvement to add to every five pounds of

currants one pound of raisins.

_Currant Jam or Jelly._

Take two pounds of currants and half a pound of raspberries: to every

pound of fruit add three quarters of a pound of good moist sugar. Simmer

them slowly; skim the jam very nicely; when boiled to a sufficient

consistency, put it into jars, and, when cold, cover with brandy paper.

_Black or red Currant Jelly._

Strip the fruit when full ripe; put it into a stone jar; put the jar,

tied over with white paper, into a saucepan of cold water, and stew it

to boiling on the stove. Strain off the liquor, and to every pint of red

currants weigh out a pound of loaf-sugar, if black, three quarters of a

pound; mix the fruit and the sugar in lumps, and let it rest till the

sugar is nearly dissolved. Then put it in a preserving-pan, and simmer

and skim it till it is quite clear. When it will jelly on a plate, it is

done, and may be put in pots.

_Currant Juice._

Take currants, and squeeze the juice out of them; have some very dry

quart bottles, and hold in each a couple of burning matches. Cork them

up, to keep the smoke confined in them for a few hours, till the juice

is put in them. Fill them to the neck with the currant juice; then

scald them in a copper or pot with hay between. The water must be cold

when the bottles are put in: let them have one boil.

_Another way._

Boil a pint of currant juice with half a pint of clarified sugar; skim

it; add a little lemon to taste, and mix with a quart of seed.

_Currant Paste._

Mash red and white currants; strain them through a linen bag; break in

as much of the strained currants as will make the juice thick enough of

seeds; add some gooseberries boiled in water. Boil the whole till it

jellies; let it stand to cool; then put a pound of sugar to every pint,

and scald it.

_Custard._ No. 1.

One quart of cream, twelve eggs, the whites of four, the rind of one

lemon, boiled in the cream, with a small quantity of nutmeg, and a

bay-leaf, bitter and sweet almonds one ounce each, a little ratafia and

orange-flower water; sweeten to your taste. The cream must be quite cold

before the eggs are added. When mixed, it must just be made to boil, and

then fill your cups.

_Custard._ No. 2.

Take one pint of cream, boil in it a few laurel-leaves, a stick of

cinnamon, and the rind of a lemon; when nearly cold, add the yolks of

seven eggs, well beaten, and six ounces of lump sugar; let it nearly

boil; keep stirring it all the while, and till nearly cold, and add a

little brandy.

_Custard._ No. 3.

A quart of cream, and the yolks of nine eggs, sugared to your taste; if

eggs are scarce, take seven and three whites; it must not quite boil, or

it will curdle; keep it stirred all the time over a slow fire. When it

is nearly cold, add three table-spoonfuls of ratafia; stir till cold,

otherwise it will turn. It is best without any white of eggs.

_Custard._ No. 4.

Take a pint of cream; blanch a few sweet almonds, and beat them fine;

sweeten to your palate. Beat up the yolks of five eggs, stir all

together, one way, over the fire, till it is thick. Add laurel-leaves,

bitter almonds, or ratafia, to give it a flavour; then put it into cups.

_Custard._ No. 5.

Make some rice, nicely boiled, into a good wall round your trifle dish;

strew the rice over with pink comfits; then pour good custard into the

rice frame, and stripe it across with pink and blue comfits alternately.

_Almond Custard._

Blanch and pound fine, with half a gill of rose-water, six ounces of

sweet and half an ounce of bitter almonds; boil a pint of milk; sweeten

it with two ounces and a half of sugar; rub the almonds through a sieve,

with a pint of cream; strain the milk to the yolks of eight eggs, well

beaten--three whites if thought necessary--stir it over a fire till of a

good thickness; when off the fire, stir it till nearly cold to prevent

its curdling.

_To bottle Damsons._

Take ripe fruit; wipe them dry, and pick off the stalks; fill your

bottles with them. The bottles must be very clean and dry. Put the corks

lightly into them, to keep out the steam when simmering: then set them

up to the necks in cold water, and let them simmer a quarter of an hour,

but not boil, or the fruit will crack. Take them out, and let them stand

all night. Next day, cork them tight, rosin the corks, and keep them in

a dry place.

_Damsons, to dry._

Pick out the finest damsons, and wipe them clean. To every pound of

fruit take half a pound of sugar; wet the damsons with water; and put

them into the sugar with the insides downward. Set them on the fire till

the sugar is melted; let them lie in the sugar till it has thoroughly

penetrated them, heating them once a day. When you take them out, dip

them in hot water, and lay them to dry.

_Damsons, to preserve without Sugar._

When the damsons are quite ripe, wipe them separately, and put them into

stone jars. Set them in an oven four or five times after the bread is

drawn. When the skins shrivel they are done enough; if they shrink much,

you must fill up the jar with more fruit, and cover them at last with

melted suet.

_Dripping, to clarify for Crust._

Boil beef dripping in water for a few minutes; let it stand till cold,

when it will come off in a cake. It makes good crust for the kitchen.

_Dumplings._

Take of stale bread, suet, and loaf-sugar, half a pound each; make the

whole so fine as to go through a sieve. Mix it with lemon-juice, and add

the rind of a lemon finely grated. Make it up into dumplings, and pour

over them sweet sauce without wine.

_Currant Dumplings._

A quarter of a pound of apple, a quarter of a pound of currants, three

eggs, some sugar, bitter almonds, lemon or orange peel, and a little

nutmeg. Boil an hour and a half.

_Drop Dumplings._

To a piece of fresh butter, of the size of an egg, take three spoonfuls

of flour, and three yolks of eggs; stir the butter and eggs well

together; add a little salt and nutmeg, and then put the flour to it.

Drop the batter with a small spoon into boiling water, and let it boil

four or five minutes; pour the water from the dumplings, and eat them

with a ragout, or as a dish by itself.

_Another way._

Break two eggs into half a pint of milk, and beat them up; mix with

flour, and put a little salt. Set on the fire a saucepan with water,

and, when it boils, drop the batter in with a large spoon, and boil them

quick for five minutes. Take them out carefully with a slice, lay them

on a sieve for a minute to dry, put them into a dish, cut a piece of

butter in thin slices, and stir among them. Send them up as hot as you

can.

_Kitchen hard Dumplings._

Mix flour and water with a little salt into a stiff paste. Put in a few

currants for change, and boil them for half an hour. It improves them

much to boil them with beef or pork.

_Yest Dumplings._

A table-spoonful of yest, three handfuls of flour, mix with water and a

little salt. Boil ten minutes in a deep pot, and cover with water when

they rise. The dough to be made about the size of an apple. The quantity

mentioned above will make a dozen of the proper size.

_Another way._

Make nice light dough, by putting your flour into a platter; make a

hollow in the middle of it, and pour in a little good small beer warmed,

an egg well beaten, and some warm milk and water. Strew salt upon the

flour, but not upon the mixture in the middle, or it will not do well.

Then make it into as light a dough as you can, and set it before the

fire, covered with a cloth, a couple of hours, to rise. Make it into

large dumplings, and set them before the fire six or seven minutes;

then put them into boiling water with a little milk in it. A quarter of

an hour will do them.

_Eggs._

Eggs left till cold will reheat to the same degree as at first. For

instance, an egg boiled three minutes and left till cold will reheat in

the same time and not be harder. It may be useful to know this when

fresh eggs are scarce.

_Whites of Eggs._

Beat up the whites of twelve eggs with rose-water, some fine grated

lemon-peel, and nutmeg; sweeten to your taste, and well mix the whole.

Boil it in four bladders, tied up in the shape of an egg, till hard;

they will take half an hour. When cold, lay them in a dish; mix half a

pint of good cream, a gill of sack, and half the juice of a Seville

orange; sweeten and mix it well, and pour it over the eggs.

_Another way._

Beat two whites in a plate in a cool place till quite stiff and they

look like snow. Lay it on the lid of a stewpan; put it in a cool oven,

and bake it of a light brown for about ten minutes.

_Figs, to dry._

Take figs when thoroughly ripe, pare them very thin, and slit them at

the top. To one pound of fruit put three quarters of a pound of sugar,

and to the sugar a pint of water; boil the syrup at first a little, skim

it very clean, and set it over coals to keep it warm. Have ready some

warm water, and when it boils put in your figs; let them boil till

tender; then take them up by the stalk, and drain them clean from water.

Put them into the syrup over the fire for two or three hours, turning

them frequently; do the same morning and evening, keeping them warm, for

nine days, till you find them begin to candy. Then lay them out upon

glasses. Turn them often the first day, on the next twice only; they

will quickly dry if they are well attended to. A little ambergris or

musk gives the fruit a fine flavour. Peaches and plums may be done the

same way.

_Small Flowers, to candy._

Take as much fine sugar as you think likely to cover the flowers, and

wet it for a candy. When boiled pretty thick, put in your flowers, and

stir, but be careful not to bruise them. Keep them over the fire, but do

not let them boil till they are pretty dry; then rub the sugar off with

your hands as soon as you can, and take them out.

_Flowers in sprigs, to candy._

Dissolve gum arabic in water, and let it be pretty thin; wet the flowers

in it, and put them in a cloth to dry. When nearly dry, dip them all

over in finely sifted sugar, and hang them up before the fire, or, if it

should be a fine sunshiny day, hang them in the sun till they are

thoroughly dry, and then take them down. The same may be done to

marjoram and mint.

_Dutch Flummery._

Steep two ounces of isinglass two hours in a pint of boiling water; take

a pint of white wine, the yolks of eight eggs, well beaten, the juice of

four lemons, with the rind of one. Sweeten it to your taste; set it over

the fire, and keep it stirring till it boils.

_Hartshorn Flummery._ No. 1.

Take half a pound of hartshorn; boil it in four quarts of water, till

reduced to one quarter or less; let it stand all night. Blanch a quarter

of a pound of almonds, and beat them small; melt the jelly, mix with it

the almonds, strained through a thin strainer or hair sieve; then put a

quarter of a pint of cream, a little cinnamon, and a blade of mace; boil

these together, and sweeten it. Put it into china cups, and, when you

use it, turn it out of the cups, and eat it with cream.

_Hartshorn Flummery._ No. 2.

Put one pound of hartshorn shavings to three quarts of spring water;

boil it very gently over a slow fire till it is reduced to one quart,

then strain it through a fine sieve into a basin; let it stand till

cold; then just melt it, and put to it half a pint of white wine, a pint

of good thick cream, and four spoonfuls of orange-flower water. Scald

the cream, and let it be cold before you mix it with the wine and jelly;

sweeten it with double-refined sugar to your taste, and then beat it all

one way for an hour and a half at least, for, if you are not careful in

thus beating, it will neither mix nor even look to please you. Dip the

moulds first in water, that they may turn out well. Keep the flummery in

cups a day before you use it; when you serve it, stick it with blanched

almonds, cut in thin slices. Calves' feet may serve instead of hartshorn

shavings.

_Hartshorn Flummery._ No. 3.

Take one pound of hartshorn shavings, and put to it three quarts of

water; boil it till it is half consumed; then strain and press out the

hartshorn, and set it by to cool. Blanch four ounces of almonds in cold

water, and beat them very fine with a little rose and orange-flower

water. Make the jelly as warm as new milk, and sweeten it to your taste

with the best sugar; put it by degrees to the almonds, and stir it very

well until they are thoroughly mixed. Then wring it through a cloth, put

it into cups, and set it by to jelly. Before you turn them out, dip the

outside in a little warm water to loosen them; stick them with blanched

almonds, cut in thin long pieces. Three ounces of sweet almonds, and one

of apricot or peach kernels, make ratafia flummery. If you have none of

the latter, use bitter almonds.

_Fondues._

Boil a quarter of a pound of crumb of bread in milk; beat it with a

wooden spoon; grate half a pound of Cheshire cheese, add the yolks of

three eggs, and a quarter of a pound of butter; beat all well together.

Beat up three whites of eggs to a thick froth; put this in last, and

beat the whole well together. Bake in two paper cases or a dish, in a

quick oven, for twenty minutes.

_Yorkshire Fritters._

To two quarts of flour take two spoonfuls of yest, mixed with a little

warm milk. Let it rise. Take nine eggs, leaving out four whites, and

temper your dough to the consistence of paste. Add currants or apples,

and a little brandy or rose-water. Roll the fritters thin, and fry them

in lard.

_Fruit, to preserve._

Strip the fruit, put it into a stone jar, set the jar in a saucepan of

water, and stew it to boiling on the stove. Strain off the liquor, and

to every pint allow a pound of loaf sugar. Mix the fruit and the sugar

in lumps in a stone vessel, but not till the sugar is nearly dissolved:

then put it in a preserving-pan, and simmer and strain it till it is

quite clear. When it will jelly on a plate, it is done, and may be put

into pots.

_Fruit, to preserve green._

Take green pippins, pears, plums, apricots, or peaches; put them into a

preserving-pan; cover them with vine-leaves, and then with clear spring

water. Put on the cover of the pan, and set them over a very clear fire;

take them off as soon as they begin to simmer, and take them carefully

out with a slice. Then peel and preserve them as other fruit.

_Fruit of all sorts, to scald._

Put your fruit into scalding water, sufficient nearly to cover it; set

it over a slow fire, and keep it in a scald till tender, turning the

fruit where the water does not cover. When it is very tender, lay paper

close to it, and let it stand till it is cold. Then, to a pound of fruit

put half a pound of sugar, and let it boil, but not too fast, till it

looks clear. All fruit must be done whole, excepting pippins, and they

are best in halves or quarters, with a little orange-peel and the juice

of lemon.

_Gingerbread._ No. 1.

To a pound and a half of flour add one pound of treacle, almost as much

sugar, an ounce of beaten ginger, two ounces of caraway seeds, four

ounces of citron and lemon-peel candied, and the yolks of four eggs. Cut

your sweetmeats, mix all, and bake it in large cakes, or tin plates.

_Gingerbread._ No. 2.

Into one pound and a half of flour work three quarters of a pound of

butter; add three quarters of a pound of treacle, two ounces of sugar,

half an ounce of ginger, a little orange-peel beaten and sifted. Some

take a pound and a quarter of treacle and two ounces of ginger.

_Gingerbread._ No. 3.

Two pounds of flour, two ounces of caraway seeds, one tea-spoonful of

powdered ginger, half a spoonful of allspice, and the same of pearl-ash,

two ounces of preserved orange, the same of lemon-peel, and half a pound

of butter; mix these ingredients well together, and make it into a stiff

paste with treacle, as stiff as you would make paste for a tart; then

put it before the fire to rise for one hour, after which you may roll it

out, and cut it into cakes, or mould it, as you like.

_Gingerbread._ No. 4.

Take a pound of treacle and half a pound of butter; melt them together

over a fire; have ready a pound and a half of flour well dried, into

which put at least half an ounce of ginger well beaten and sifted, as

many coriander seeds, half a pound of sugar, a little brandy, and some

candied orange-peel; then mix the warm treacle and butter with the

flour; make it into flat cakes, and bake it upon tins.

_Gingerbread._ No. 5.

Two pounds of flour well dried, one pound of treacle, one pound of

sugar, one nutmeg, four ounces of sweetmeats, one ounce of beaten

ginger, one pound of fresh butter, melted with the treacle, and poured

hot upon the other ingredients; make it into a paste, and let it lie

till quite cold; then roll it out, and bake it in a slow oven.

_Gingerbread._ No. 6.

One pound of treacle, the same weight of flour, butter and sugar of each

a quarter of a pound, ginger and candied lemon-peel of each half an

ounce. Rub the butter, ginger, and sugar, well together, before you put

in the treacle.

_Thick Gingerbread._

To a pound and a half of flour take one pound of treacle, almost as much

sugar, an ounce of beaten ginger, two ounces of caraway seed, four

ounces of citron and lemon-peel candied, and the yolks of four eggs. Cut

the sweetmeats; well mix the whole; and bake in large cakes on tin

plates.

_Gingerbread Cakes or Nuts._

Melt half a pound of butter, and put to it half a pound of treacle, two

spoonfuls of brandy, and six ounces of coarse brown sugar. Mix all these

together in a saucepan, and let the whole be milk warm; then put it to a

pound and a quarter of flour, half an ounce of ginger, some orange-peel

finely grated, and as much candied orange as you like.

_Gingerbread Nuts._

A quarter of a pound of treacle, the same of flour, one ounce of butter,

a little brown sugar, and some ginger. Mix all together, and bake the

nuts on tins. Sweetmeat is a great addition.

_Gooseberries, to bottle._

Pick them in dry weather before they are too large; cut them at both

ends with scissars, that they may not be broken; put them into very dry

bottles, and fill them up to the neck with cold spring water. Put the

bottles up to their necks in water, in a large fish-kettle, set it on

the fire, and scald them. Take it off immediately when you perceive the

gooseberries change colour. Next day, if the bottles require filling,

have ready some cold spring water which has been boiled, and fill half

way up the neck of the bottles; then pour in a little sweet oil, just

sufficient to cover the water at the top of the bottle, and tie them

over with a bladder.

_Gooseberries in Jelly._

Make as much thick syrup as will cover the quantity of gooseberries you

intend to do; boil and skim it clear: set it by till almost cold. Have

ready some green hairy gooseberries, not quite ripe, and the skins of

which are still rather hard; cut off the remains of the flower at one

end, leaving the little stalk on at the other; with a small penknife

slit down the side, and with the point of the knife carefully remove the

seeds, leaving the pulp. Put the gooseberries into the syrup when

lukewarm; set it on the fire, shake it frequently, but do not let it

boil. Take it off, and let the gooseberries stand all night: with a

spoon push them under the syrup, or cover them with white paper. Next

day set them on the fire, scald them again, but they must not boil, and

shake them as before. Proceed in the same manner a third time. The jelly

to put them in must be made thus: Take three pints of the sharpest

gooseberries you can get--they must be of the white sort--to one pint of

water; and the quantity you make of this jelly must of course be

proportioned to that of the fruit. Boil them half an hour, till all the

flavour of the fruit is extracted; strain off the liquor; let it settle,

pour off the clear, and to each pint add one pound of double-refined

sugar. Boil it till it jellies, which you may see by putting a little

into a spoon or cup. Put a little of the jelly at the bottom of the pot

to prevent the gooseberries from sinking to the bottom; when it is set,

put in the rest of the gooseberries and jelly. When cold, cover with

brandy paper.

_Gooseberries, to preserve._

Pick the white gooseberries, stamp and strain them; then take the

largest of them when they just begin to turn; stone them, and to half a

pound of gooseberries put a pound of the finest sugar, and beat it very

fine. Take half a pound of the juice which you have strained; let it

stand to settle clear; and set it, with six spoonfuls of water, on a

quick fire; boil it as fast as you can; when you see the sugar, as it

boils, look clear, they are enough; which will be in less than a quarter

of an hour. Put them in glasses or pots, and paper them close. Next day,

if they are not jellied hard enough, set them for a day or two in a hot

stove, or in some warm place, but not in the sun; and, when jellied, put

the papers close to them after being wetted and dried with a cloth.

_Another way._

Stone your gooseberries, and as you stone them put them into water: then

weigh them, and to eight ounces of gooseberries take twelve ounces of

double-refined sugar. Put as much water as will make it a pretty thick

syrup, and when boiled and skimmed let it cool a little; then put the

gooseberries into the syrup, and boil them quick, till they look clear.

Take them out one by one, and put them into glass bottles; then heat

the syrup a little, strain it through muslin, pour it on the fruit, and

it will jelly when cold.

_Gooseberry Paste._

Pick off the eyes of the gooseberries, and put them in water scarcely

sufficient to cover them; let them boil, and rub them through a sieve.

Boil up a candy of sugar; put in your paste, and just scald it a little.

Add one pound of sugar to a pint of the paste, and put into pots to dry

in the stove: when candied over, turn them out on glasses.

_Grapes, to dry._

Scald bunches of grapes in water till they will peel; when they are

peeled and stoned, put them into fresh cold water, cover them up close,

and set them over the fire till they begin to green. Then take them out

of the water and put them to the syrup; after it has been well skimmed.

Cut a paper that will exactly fit the skillet, and let it rest upon the

syrup. Cover the skillet, and set it over a slow fire, till the grapes

look green; put them into a thicker syrup, and, when they are as green

as you wish them to be, take them out of the syrup, and let them dry in

the stove in bunches.

_Grapes, to preserve._

Stone your grapes, and peel off the skin; cover them and no more with

codling jelly, and let them boil fast up: then take them off the fire,

let them stand until they are cold, and boil them again till they become

green. Put a pound of sugar to a pint of the grapes, and let them boil

fast till they jelly.

_Greengages, to preserve._

Gather the plums before they are too ripe, and take as much pump water

as will cover them. Put to the water a quarter of a pound of

double-refined sugar, boil it, and let it stand to be cold. Prick the

greengages with a large needle in four places to the stone; wrap each of

them lightly in a vine-leaf, and set them over a slow fire to green. Do

so for three days running; on the last day, put in a spoonful of old

verjuice or lemon-juice, and a small lump of alum. Next day draw them,

and, after taking off the vine-leaves, put them in a thick syrup, first

boiled and cleared. Finish them by degrees, by heating them a little

every day till they look clear.

_Another way._

Stone and split the fruit without taking off the skin. Weigh an equal

quantity of sugar and fruit, and strew part of the sugar over the

greengages, having first laid them on dishes, with the hollow part

uppermost. Take the kernels from the stones, peel and blanch them. The

next day, pour off the syrup from the fruit, and boil it very gently

with the other sugar eight minutes. Skim it, and add the fruit and

kernels. Simmer the whole till quite clear, taking off any scum that

rises. Put the fruit, one by one, into small pots, and pour the syrup

and kernels to it.

_Hartshorn Jelly._

Boil one pound of hartshorn shavings over a very gentle fire, in two

quarts of water, till it is reduced to one quart; let it settle, and

strain it off. Put to this liquor the whites of eight or nine eggs, and

four or five of their shells, broken very fine, the whites well beaten,

the juice of seven or eight lemons, or part oranges; sweeten with the

best sugar, and add above a pint of Rhenish or Lisbon wine. Mix all

these well together, and boil over a quick fire, stirring all the time

with a whisk. As soon as it boils up, strain it through a flannel bag,

throwing it backward and forward till it is perfectly clear. Boil

lemon-peel in it to flavour it. The last time of passing it through the

bag, let it drip into the moulds or glasses.

_Hedgehog._

Blanch two quarts of the best almonds in cold water; beat them very fine

in a mortar, with a little canary wine and orange-flower water; make

them into a stiff paste; then beat in the yolks of twelve eggs, leaving

out five whites; add a pint of good cream; sweeten to your taste, and

put in half a pound of good butter melted. Set it on a slow fire, and

keep it constantly stirring till it is stiff enough. Make it up into the

form of a hedgehog; stick it full of blanched almonds, slit and stuck up

like the bristles; put it in a dish, and make hartshorn jelly, and put

to it, or cold cream, sweetened with a glass of white wine, and the

juice of a Seville orange; plump two currants for the eyes.

_Ice and Cream._

Mix a little cream and new milk together in a dish; put in runnet, as

for cheesecakes; stir it together. Pour in some canary wine and sugar.

Then put the whites of three eggs and a little rose-water to a pint of

cream; whip it up to a froth with a whisk, and, as it rises, put it upon

the runnet and milk. Lay in here and there bunches of preserved

barberries, raspberry jam, or any thing of that sort you please. Whip up

more froth, and put over the whole.

_Lemon Ice._

Grate the peel of two lemons on sugar, and put it into a bowl, with the

juice of four lemons squeezed, and well stir it about; then sweeten it

with clarified sugar to your taste, and add to it three spoonfuls of

water. Throw over a little salt on the ice; put the ice in the bottom of

the pail; put the ice-pot on it, and cover it also with ice. Turn the

pot continually, and in about a minute or two open it, and continue to

stir it till it is frozen enough; after this stir every now and then.

_Iceing for Cakes._

Beat the white of an egg to a strong froth; put in by degrees four

ounces of fine sugar, beaten and sifted very fine, with as much gum as

will lie on a sixpence. Beat it up for half an hour, and lay it over

your cakes the thickness of a straw.

_Another._

Take the whites of four eggs and a pound of double-refined sugar,

pounded and sifted; beat the eggs a little; put the sugar in, and whip

it as fast as possible; then wash your cake with rose-water, and lay the

iceing on; set it in the oven with the lid down till it is hard.

_Jaunemange._

Steep two ounces of isinglass for an hour in a pint of boiling water;

put to it three quarters of a pint of white wine, the juice of two

oranges and one lemon, the peel of a lemon cut very fine, and the yolks

of eight eggs. Sweeten and boil it all together; strain it in a mould,

and, when cold, turn it out. Make it the day before you use it.

_Another way._

One ounce of isinglass, dissolved in a good half pint of water, the

juice of two small lemons, the peel of half a lemon, the yolks of four

eggs, well beaten, half a pound of sugar, half a pint of white wine: mix

these carefully together, and stir them into the isinglass jelly over

the fire. Let it simmer a few minutes; when a little cool, pour it into

your moulds, taking care to wet them first; turn it out the next day.

_Coloured Jelly, to mix with or garnish other Jelly._

Pare four lemons as thin as possible; put the rinds into a pint and a

half of water; let them lie twelve hours: then squeeze the lemons; put

the water and juice together; add three quarters of a pound of the best

sugar, but if the lemons are large, it will require more sugar. When the

sugar is quite melted, beat up the whites of six new-laid eggs to a

froth; mix all together, and strain it through a hair sieve into a

saucepan; set it on a slow fire, and keep it stirred till it is near

boiling and grows thick. Then take it off, and keep stirring it the same

way till it cools. The colouring is to be steeped in a cup of water, and

then strained into the other ingredients. Care must be taken to stir it

always one way. The eggs are the last thing put in; the whole must be

well mixed with a whisk till thoroughly incorporated.

_Gloucester Jelly._

Of rice, sago, pearl barley, candied eringo root, of each one ounce; add

two quarts of water; simmer it over the fire till it is reduced to one

quart; strain it. This will produce a strong jelly; a little to be

dissolved in white wine or warm milk, and to be taken three or four

times a day.

_Another way._

Pearl barley, whole rice, sago, and candied eringo root, of each one

ounce, and half an ounce of hartshorn shavings, put into two quarts of

spring water; simmer very gently till reduced to one quart, and then rub

it through a fine sieve. Half a coffee-cup to be taken with an equal

quantity of milk in a morning fasting, and lie an hour after it, and to

be taken twice more in the day. You may then put a small quantity of

wine or brandy instead of milk.

_Lemon Jelly._

Put the juice of four lemons, and the rind pared as thin as possible,

into a pint of spring water, and let it stand for half an hour. Take the

whites of five eggs; sweeten, and strain through a flannel bag. Set it

over a slow fire, and stir it one way till it begins to thicken. You may

then put it in glasses or dishes, and colour with turmeric.

_Nourishing Jelly._

Dissolve two ounces of isinglass in a quart of port wine, with some

cinnamon and sugar: sweeten to your taste with the best white sugar. It

must not be suffered to boil, and will take two or three hours to

dissolve, as the fire must be very slow: stir it often to prevent its

boiling. It must be taken cold.

_Orange Jelly._ No. 1.

Squeeze the juice of nine or ten China oranges and one Seville orange

through a sieve into an earthen pan, adding a quarter of a pound of

double-refined sugar. Take an ounce and a half, good weight, of the best

isinglass, the peel of seven of the oranges grated, and the bitter

squeezed out through a towel; boil this peel in the isinglass, which

must be put over the fire in about a pint of water just to melt it. Stir

it all the time it is on the fire; strain and pour it to the juice of

the oranges, which boil together for about ten minutes. When you take it

off, strain it again, and put it into moulds.

_Orange Jelly._ No. 2.

Set on the fire one ounce of isinglass in a quarter of a pint of warm

water till it is entirely dissolved. Take the juice of nine oranges;

strain off clear half a pint of mountain wine, sweetened with lump sugar

to your taste, and colour it with a very little cochineal. Boil all

together for a few minutes, and strain it through a flannel bag, till it

is quite clear: pour it to the peels, and let it stand till it is a

stiff jelly.

_Orange Jelly._ No. 3.

One ounce of isinglass, dissolved in a pint of water, the juice of six

China oranges, a bit of the rind, pared thin, sweetened to the taste,

scalded, and strained. You may scoop the rind and fill the oranges, and,

when cold, halve or quarter them.

_Restorative Jelly._

Take two pounds of knuckle of veal and a pound and a half of lean beef;

set it over the fire with four pints of water; cover it close, and stew

it till reduced to half. While stewing, put in half an ounce of fine

isinglass, picked small, a little salt, and mace. Strain it off clear,

and when cold take off every particle of fat. Warm it in hot water, and

not in a pan. Take a tea-cupful twice a day.

_Strawberry Jelly._

Boil two ounces of isinglass in a quarter of a pint of water over a

gentle fire, and skim it well. Mash a quart of scarlet strawberries in

an earthen pan with a wooden spoon; then put in the isinglass, some

powdered sugar, and the juice of a good lemon--this quantity is for six

small moulds; if you do not find it enough, add a little more water;

then run it through a tamis, changing it two or three times.

_Wine Jelly._

On two ounces of isinglass and one ounce of hartshorn shavings pour one

pint of boiling water; let it stand a quarter of an hour covered close;

then add two quarts of water, and boil it well till the isinglass is

dissolved; add a pint of dry wine, sugar to your taste, four lemons, and

the whites of seven eggs well beaten. Boil it quick, and keep it

stirring all the time; then pour it through a jelly-bag, and strain it

two or three times till quite clear.

_Lemons or Seville Oranges, to preserve._

Take fine large lemons or Seville oranges; rasp the outside skin very

fine and thin; put them in cold water, and let them lie all night. Put

them in fresh water, and set them on the fire in plenty of water, and,

when they have had two or three boils, take them off, and let them lie

all night in cold water. Then put them into fresh water, and let them

boil till they are so tender that you can run a straw through them. If

you think the bitterness not sufficiently out, put them again into cold

water, and let them lie all night. Lemons need not soak so long as

oranges. To four oranges or lemons put two pounds of the best sugar and

a pint of water; boil and skim it clear, and when it is cold put in the

oranges, and let them lie four or five days in cold syrup; then give

them a boil every day till they look clear. Make some pippin or codlin

jelly thus: to a pint of either put one pound of sugar, and let it boil

till it jellies; then heat the oranges, and put them to the jelly and

half their syrup; boil them very fast a quarter of an hour, and, just

before you take them off the fire, put in the juice of two or three

lemons; put them in pots or porringers, that will hold them single, and

that will admit jelly enough. To four oranges or lemons, put a pound and

a half of jelly and the same quantity of syrup, but boiled together, as

directed for the oranges. Malaga lemons are the best; they are done in

the same manner as the oranges, only that they do not require so much

soaking.

_Lemon Caudle._

Take a pint of water, the juice of two lemons, the rind of half a lemon

pared as thin as possible from the white, a blade of mace, and some

bread shred very small; sweeten to your taste. Set the whole on the fire

to boil; when boiled enough, which you will perceive by the bread being

soft, beat three or four eggs well together till they are as thin as

water; then take a little out of the skillet and put to the eggs, and so

proceed till the eggs are hot; then put them to the rest, stirring well

to prevent curdling.

_Lemon or Chocolate Drops._

Take half a pound of fine-sifted double-refined sugar; grate into it the

yellow rind of a fair large lemon; whip the white of an egg to a froth,

with which wet the sugar till it is as stiff as good working paste. Drop

it as you like on paper, with a little sugar first sifted on it; bake in

a very slow oven.

For chocolate drops, grate about an ounce of chocolate as you did of

lemon-peel, which must then be left out.

_Lemon Puffs._

Into half a pound of double-refined sugar, beat fine and sifted, grate

the yellow rind of a large lemon. Whip up the white of an egg to a

froth, and wet it with the froth, till it is as stiff as a good working

paste. Lay the puffs on papers, and bake them in a very slow oven.

_Lemon Tart._

A quarter of a pound of almonds blanched and beaten with a little sweet

cream; put in half a pound of sugar, the yolks only of eight eggs, half

a pound of butter, the peel of two lemons grated. Beat all together fine

in a mortar; lay puff paste about the dish; bake it half an hour.

_Lemon Solid._

Put the juice of a lemon, with the rind grated, into a dish: sweeten it

to your taste; boil a quart of cream till it is reduced to three half

pints; pour it upon the lemon, and let it stand to cool. It should be

made the day before it is used.

_Syrup of Lemons._

To three pounds of the best sugar finely beaten put one pint of lemon

juice, set by to settle, and then poured off clear: put it in a silver

tankard, and set that in a pot of boiling water. Let this boil till the

sugar is quite dissolved, and when cold bottle it; take care that in the

boiling not the least water gets in. Skim off any little scum that

rises.

_Macaroons._

Take half a pound of almonds, blanched and pounded, and half a pound of

finely pounded lump sugar. Beat up the whites of two eggs to a froth;

mix the sugar and almonds together; add the eggs by degrees; and, when

they are well mixed, drop a spoonful on wafer-paper. They must be baked

as soon as made in a slow oven.

_Citron Marmalade._

Boil the citron very tender, cutting off all the yellow rind; beat the

white very well in a wooden bowl; shred the rind, and to a pound of

pulp and rind take a pound and a half of sugar, and half a pint of

water. When it boils, put in the citron, and boil it very fast till it

is clear; put in half a pint of pippin jelly, and boil it till it

jellies very well; then add the lemon-juice, and put it into your pots

or glasses.

_Cherry Marmalade._

Take eight pounds of cherries, not too ripe; stone them; take two pounds

of sugar beaten, and the juice of four quarts of currants, red and

white. Put the cherries into a pan, with half a pound of the sugar, over

a very hot fire; shake them frequently; when there is a good deal of

liquor, put in the rest of the sugar, skimming it well and boiling it as

fast as possible, till your syrup is almost wasted; then put in your

currant juice, and let it boil quick till it jellies; keep stirring it

with care; then put it in pots.

_Another way._

Take five pounds of cherries stoned and two pounds of loaf sugar; shred

your cherries, wet your sugar with the juice that runs from them, then

put the cherries into the sugar, and boil them pretty fast, till they

become a marmalade. When cold, put it into glasses for use.

_Orange Marmalade._ No. 1.

Pare your oranges very thin, and lay them in water two or three days,

changing the water twice a day; then take them out, and dry them with a

linen cloth. Take their weight in sugar beat fine; cut the oranges in

halves, take out the pulp, pick out the seeds, and take off the skins

carefully. Boil the rinds very tender in a linen cloth; cut them in

strips whilst hot, and lay them in the pan in which you design to boil

the marmalade. Put a layer of sugar, and a layer of orange rinds,

alternately, till all are in; let them stand till the sugar is quite

dissolved; add the juice of a lemon; set them on a stove, and let them

boil fast till nearly done; then put in the pulp, and boil them again

till quite done. Take them off, and add the juice of a lemon; let them

stand in pots for a few days, and they will be fit for eating.

Lemon marmalade may be done in the same way, only with a much greater

quantity of sugar, or sugar mixed with sugar-candy.

_Orange Marmalade._ No. 2.

Take six dozen Seville oranges; pare thin three dozen, the other three

rasp thin, and keep the parings and raspings separate. Cut all the six

dozen in halves; squeeze out the juice, but not too hard; scoop out the

pulp with a tea-spoon; pick out the seeds, and keep the pulp. Boil the

skins, changing the water two or three times, to take off the

bitterness, till they are tender enough for a straw to pierce them. When

they are boiled, scoop out and throw away the stringy part; boil the

parings three times in different waters; beat the boiled skins very fine

in a marble mortar; beat the boiled rinds in the same manner. The pulp,

skin, rinds, and juice, must be all weighed, but not yet mixed; for each

pound in the whole take one pound of loaf sugar, which must first be

mixed with a little water, boiled alone, well skimmed, and thoroughly

cleared. The pulp, skins, and juice, must then be put into this syrup,

well mixed, and boiled together for about half an hour; after which put

in the rasped rinds, beaten as above directed, and boil all together for

a short time. Put the marmalade into small pots, and cover with brandy

paper.

_Orange Marmalade._ No. 3.

Take a dozen of Seville oranges and their weight in sugar finely

powdered. Pare the oranges as thin as possible; the first peel is not

used in marmalade; it is better to grate off the outer peel and put them

in water. Let them lie two or three days, changing the water every day;

then cut the oranges in quarters, and take out all the pulp; boil the

peels in several waters, till they are quite tender and not bitter. Then

put to the sugar half a pint of water, and boil it to a syrup, till it

draws as fine as a hair; put in the peels sliced very thin, and boil

them gently about a quarter of an hour. While the peels are boiling,

pick out all the seeds and skins from the pulp; then put the pulp to the

orange-peel; let it boil till it is clear; put a little in a saucer, and

when it jellies it is done enough.

_Scotch Orange Marmalade._

Weigh the oranges, and take an equal weight of sugar; wipe the fruit

with a wet cloth; grate them, cut them across, and squeeze them through

a hair sieve. Boil the skins tender, so that the head of a pin will

easily pierce them; take them off the fire, squeeze out the water,

scrape the pulp from them, cut the skins into very thin chips, and let

them boil until they are very transparent. Then put in the juice and so

much of the gratings as you choose; let it all boil together till it

will jelly, which you will know by letting a little of it cool in a

saucer.

_Red Quince Marmalade._ No. 1.

Take one pound and a half of quinces, two pounds of sugar, a pint of

water, and a quarter of a pint of the juice of quinces; boil it tender,

and skim it well. When done enough, put into it a quarter of a pint of

the juice of barberries. Skim it clear as long as any thing rises.

_Red Quince Marmalade._ No. 2.

Scald as many fine large quinces as you would use, and grate as many

small ones as will make a quart of juice, or according to the quantity

you want. Let this settle; after you have pressed it through a coarse

cloth, strain it through a jelly-bag, that what you use may be perfectly

clear. To every pint of this liquor put a pound and a half of sugar, and

a pound and a half of the scalded quinces, which must be pared and cored

before they are weighed. Set it at first on a pretty brisk fire; when it

begins to boil, slacken the fire; and when it begins to turn red cover

it close. As soon as it is of a fine bright red, take it off, as it

turns of a blackish muddy colour in a moment if not carefully watched. A

small bit of cochineal, tied up in a bit of rag and boiled with it,

gives it a beautiful colour. Before you have finished boiling, add

barberry juice, to your judgment, which improves the flavour.

_Red Quince Marmalade._ No. 3.

Pare the quinces, quarter them, and cut out all the hard part; to a

pound of quinces put a pound and a half of sugar and half a pound of the

juice of barberries, boiled with water, as you do jelly or other fruit,

boiling it very fast, and break it very small; when it is all to pieces

and jellied, it is enough. If you wish the marmalade to be of a green

colour, put a few black bullaces to the barberries when you make the

jelly.

_White Quince Marmalade._

Pare and quarter the quinces, and put as much water as will cover them;

boil them all to pieces to make jelly, and run it through a jelly-bag.

Take a pound of quinces, quarter them, and cut out all the hard parts;

pare them, and to a pound of fruit put a pound and a half of finely

beaten sugar and half a pint of water. Let it boil till very clear; keep

stirring it, and it will break as you wish it. When the sugar is boiled

very thick, almost to a candy, put in half a pint of jelly, and let it

boil very fast till it becomes a jelly. Take it off the fire, and put in

juice of lemon; skim it well, and put it into pots or glasses.

_Marchpane._

Blanch one pound of almonds as white as you can; take three quarters of

a pound of fine white sugar well pounded; beat them up together with a

little rose-water, to prevent the almonds from oiling. Take out the

mixture, work it like paste, make it into cakes, lay them on wafers, and

bake them. Boil rose-water and sugar till it becomes a syrup; when the

cakes are almost done, spread this syrup all over them, and strew them

with comfits.

_Another way._

Take a pound of almonds finely beaten, and a pound of fine sugar, sifted

through a hair sieve; mix these together; then add the whites of four

eggs, beaten up to a froth; mix the whole well together, and scald it

over your fire, still keeping it well-stirred, to prevent burning. Let

it stand till cold; afterwards roll it on papers, and bake it.

_Marrow Pasties._

Make the pasties small, the length of a finger; put in large pieces of

marrow, first dipped in egg, and seasoned with sugar, beaten cloves,

mace, and nutmeg. Strew a few currants on the marrow, and either bake or

fry them.

_Melons or Cucumbers, to preserve._

Cut and pare a thoroughly ripe melon into thick slices; put them into

water till they become mouldy; then put them into fresh water over the

fire to coddle, not to boil. Make a good syrup; when properly skimmed,

and while boiling, put your melon in to boil for a short time. The syrup

should be boiled every day for a fortnight; do not put it to the melon

till a little cold: the last time you boil the syrup, put it into a

muslin bag; add one ounce of ginger pounded and the juice and rind of

two lemons; but, if a large melon, allow an additional ounce of ginger.

_Melon Compote._

Cut a good melon as for eating; peel it, carefully taking off the green

part entirely, but not more. Take out all the inside, and steep the

slices for ten days in the best vinegar, keeping it well covered. Take

out the slices, and put them over the fire in fresh vinegar; let them

stew till quite tender. Then drain and dry them in a cloth; stick bits

of cloves and cinnamon in them; lay them in a jar, and make a syrup, and

pour over them. Tie the jar close down. This kind of sweetmeat is eaten

in Geneva with roast meat, and is much better than currant jelly or

apple sauce. The melon must be in good order, and within three or four

days of being ripe enough to eat.

_Mince Meat._ No. 1.

One pound of beef, one pound and a half of suet, one pound of currants,

half a pound of chopped raisins, one pound of sugar, if moist, half a

pint of brandy, a pint of raisin wine, mace, cinnamon, allspice, and

nutmeg, pounded together. Sweetmeats, candied lemon, and fresh peel, may

be added, when used for baking.

_Mince Meat._ No. 2.

One pound of beef suet, one pound of apples peeled and cored, one pound

of raisins stoned and chopped very fine, the same of currants well

picked, half a pound of sugar made very fine, a glass of brandy, a glass

of wine, half an ounce of allspice, the juice of two large lemons, the

rind chopped as fine as possible: add sweetmeats to your taste.

_Mince Meat._ No. 3.

Take one pound of beef and two pounds of suet shred fine, two pounds of

currants, one pound of the best raisins stoned, but not chopped, three

quarters of a pound of sugar, four fine pippins or russetings chopped

fine, some grated lemon-peel, half an ounce of cinnamon, the same of

nutmeg, a quarter of an ounce of mace, wine and brandy to your taste,

and whatever sweetmeats you please.

_Mince Meat without Meat._ No. 1.

Twelve pounds of currants, very well washed, dried, and picked, six

pounds of raisins stoned and chopped very small, a quarter of a pound of

cloves, three ounces of mace, and two of nutmegs, pounded very fine, the

rind of three large fresh lemons pared very thin and chopped fine, six

pounds of powder sugar, a quart of sack, a quart of brandy, one hundred

golden rennets, pared, cored, and chopped small: mix all well together,

and let it stand two days, stirring it from the bottom twice or thrice a

day. Add three whole dried preserved oranges and an equal weight of

dried citron. Mix in the suet a day or two before you use it. Add

lemon-juice to your taste, and that only to the quantity you mean to

bake at once. Without suet these ingredients will keep for six months.

_Mince Meat without Meat._ No. 2.

To make a mince meat that will keep for five or six years, take four

pounds of raisins of the sun, stoned and chopped very fine, five pounds

of currants, three pounds of beef suet shred very fine, the crumb of a

half-quartern loaf, three pounds of loaf-sugar, the peel of four lemons

grated, half an ounce of nutmeg, a quarter of an ounce of mace, the same

of cloves, and one pint of good brandy. When you make your pies, add

about one third of apple chopped fine; and to each pie put six or eight

small slices of citron and preserved orange-peel, with a table-spoonful

of sweet wine, ratafia, and a piece of a large lemon mixed together.

_Mince Meat without Meat._ No. 3.

Three pounds of suet, three pounds of apples, pared and cored, three

pounds of currants washed, picked, and dried, one pound and a half of

sugar powdered, three quarters of a pound of preserved orange-peel, six

ounces of citron, the juice of six lemons, one pint of sack and one of

brandy, a quarter of an ounce of mace, the same of nutmeg, and of cloves

and cinnamon half a quarter of an ounce each.

_Lemon Mince Meat._

Cut three large lemons, and squeeze out the juice; boil the peels

together with the pulp till it will pound in a mortar; put to it one

pound of beef suet, finely chopped, currants and lump sugar, one pound

of each; mix it all well together; then add the juice with a glass of

brandy. Put sweetmeats to your taste.

_Mirangles._

Put half a pint of syrup into a stewpan, and boil it to what is called

blow; then take the whites of three eggs, put them in another copper

pan, and whisk them very strong. When your sugar is boiled, rub it

against the sides of the stewpan with a table-spoon; when you see the

sugar change, quickly mix the whites of eggs with it, for if you are not

quick your sugar will turn to powder. When you have mixed it as light as

possible, put in the rind of one lemon; stir it as little as possible:

take a board, about one foot wide and eighteen inches long, and put a

sheet of paper on it. With your table-spoon drop your batter in the

shape of half an egg: sift a little powdered sugar over them before you

put them in the oven. Let your oven be of a moderate heat; watch them

attentively, and let them rise, and just let the outside be a little

hard, but not the least brown; the inside must be moist. Take them off

with a knife, and just put about a tea-spoonful of jam in the middle of

them; then put two of them together, and they will be in the shape of an

egg; you must handle them very gently.

_Moss._

Take as much white starch as sugar, and sift it; colour some of the

sugar with turmeric, some with blue powder, some with chocolate, and

some with the juice of spinach; and wet each by itself with a solution

of gum-dragon. Strain and rub it through a hair sieve, and let them dry

before you touch them.

_Muffins._

Mix flour in a pan, with warm new milk and water, yest and salt,

according to your judgment. Beat it up well with a wooden spoon till it

is a stiff batter; then set it near the fire to rise, which will be in

about an hour. It must then be well beaten down, and put to rise again,

and, when very light, made into muffins, and baked in flat round irons

made for the purpose. The iron must be made hot, and kept so with coals

under it. Take out the batter with a spoon, and drop it on a little

flour sprinkled lightly on a table. Then lay them on a trencher with a

little flour; turn the trencher round to shape them, assisting with your

hand if they need it. Then bake them; when one side is done, turn them

with a muffin knife, and bake the other.

_Oranges, to preserve._

Make a hole at the stalk end; take out all the seeds, but no pulp;

squeeze out the juice, which must be saved to put to them, taking great

care you do not loosen the pulp. Put them into an earthen pan, with

water; boil them till the water is bitter, changing it three times, and,

in the last water put a little salt, and boil them till they are very

tender, but not to break. Take them out and drain them; take two pounds

of sugar and a quart of pippin jelly; boil it to a syrup, skim it very

clear, and then put in your oranges. Set them over a gentle fire till

they boil very tender and clear; then put to them the juice that you

took from them; prick them with a knife that the syrup may penetrate. If

you cut them in halves, lay the skin side upwards, and put them up and

cover them with the syrup.

Lemons and citrons may be done in the same way.

_Whole Oranges, to preserve._

Take six oranges, rasp them very thin, put them in water as you do them,

and let them lie all night. In the morning boil them till they are

tender, and then put them into clear water, and let them remain so two

or three days. Take the oranges, and cut a hole in the top, and pick out

the seeds, but not the meat; then take three pounds of fine sugar, and

make a thin syrup, and, when boiled and skimmed, put in your oranges,

and let them boil till they are clear. Take them out, and let them stand

three or four days; then boil them again till the syrup is rather thick.

Put half a pound of sugar and half a pint of apple jelly to every

orange, and let it boil until it jellies; put them into pots, and place

any substance to keep down the orange in the pot till it cools.

_Seville Oranges, to preserve._

Put Seville oranges in spring water, where let them remain three or four

days, shifting the water every day. Take them out, and grate off a

little of the outside rind very carefully without touching the white,

only to take away a little of the bitter; make a thin syrup, and, when

it is sufficiently cleared and boiled, take it off, and, when it is only

warm, put the oranges in and just simmer them over the fire. Put them

and the syrup into a pan, and in a day or two set them again on the

fire, and just scald them. Repeat this a day afterwards; then boil a

thick syrup; take the oranges out of the thin one, and lay them on a

cloth to drain, covered over with another; then put them to the thick

syrup, as you before did to the thin one, putting them into it just hot,

and giving them a simmer. Repeat this in a few days if you think they

are not sufficiently done. The insides must be left in.

_Butter Orange._

Take a pint of the juice of oranges and eight new-laid eggs beaten well

together; mix and season them to your taste with loaf-sugar; then set it

on the fire; keep stirring till it becomes thick; put in a bit of butter

of the size of a walnut, stirring it while on the fire; then dish it up.

_Candied Orange._

Take twelve oranges, the palest you can get; take out the pulp, pick out

the seeds and skins; let the outsides soak in water with a little salt

all night: then boil them in a good quantity of spring water, till

tender, which will be about nine or ten hours. Drain and cut them in

very thin slices; add them to the pulp, and to every pound take one

pound and a half of sugar beaten fine. Boil them together till clear,

which will be in about three quarters of an hour.

_Orange Cream._

Grate the peels of four Seville oranges into a pint of water, then

squeeze the juice into the water. Well beat the yolks of four eggs; put

all together; and sweeten with double-refined sugar. Press the whole

hard through a strong strainer; set it on the fire, and stir it

carefully one way, till it is as thick as cream.

_Orange Jelly._

Dissolve two ounces of isinglass in a pint of water; add a pint of the

juice of four China oranges, two Seville oranges, and two lemons. Grate

the peel of them all, and sweeten to your palate.

_Orange Paste._

Pick all the meat out of the oranges, and boil the rinds in water till

they are very tender. Cut off all the outside, and beat the pulp in a

mortar till it is very fine. Shred the outside in long thin bits, and

mix it with the meat, when you have taken out all the seeds. To every

pint of juice put half a pint of the pulp, and mix all together. Then

boil up a candy of sugar; put in your paste, and just scald it; add a

good pound of sugar to a pint of the paste; put it into a broad earthen

pan, set it on a stove, let it remain till it candies; skim it off with

a spoon, drop it on glasses to dry, and as, often as it candies keep

skimming it.

_Another way._

To six ounces of sugar put six ounces at least of fine flour, mixed with

a little orange-flower water, but no eggs, as they would make it too

dry. Moisten with water, taking care that it is neither too hard nor too

soft. Rub the pan with a little fine oil.

_Orange Puffs._

Pare off the yellow peel of a large Seville orange, but be careful not

to touch the white; boil it in three several waters to take out the

bitterness; it will require about three hours' boiling. Beat it very

fine in a marble mortar, with four ounces of fine lump sugar, four

ounces of fresh butter, the yolks of six eggs, four good spoonfuls of

sweet thick cream, and one spoonful of orange-flower water. Beat all

these ingredients so well together that you cannot discern a particle of

the orange-peel. Roll out your puff paste as thin as possible, lay it in

pattypans, fill them with the ingredients, but do not cover them. Bake

them in an oven no hotter than for cheesecakes; but for frying you must

make them with crust without butter, and fry them in lard.

_Another way._

Take one pound of single-refined sugar sifted and the rind of an orange

grated, a little gum-dragon, and beaten almonds rubbed through a sieve.

Mix all these well together; wet it into paste, and beat it in a mortar;

add whites of eggs whipped to a frost.

_Orange Sponge._

Dissolve two ounces of isinglass in one pint of water; strain it through

a sieve; add the juice of two China oranges and some lemon; sugar it to

your taste. Whisk it till it looks like a sponge; put it into a mould,

and turn it out.

_Orange and Lemon Syrup._

To each pint of juice, which must be put into a large pan, throw a pound

and a half of sugar, broken into small lumps, which must be stirred

every day till dissolved, first carefully taking off the scum. Let the

peel of about six oranges be put into twelve quarts, but it must be

taken out when the sugar is melted, and you are ready to bottle it.

Proceed in the same way with lemon, only taking two pounds of sugar to a

pint of juice.

_Oranges for a Tart._

Pare some oranges as thin as possible; boil them till they are soft. Cut

and core double the number of good pippins, and boil them to pap, but so

as that they do not lose their colour; strain the pulp, and add one

pound of sugar to every pint. Take out the orange-pulp, cut the peel,

make it very soft by boiling, and bruise it in a mortar in the juice of

lemons and oranges; then boil it to a proper consistence with the apple

and orange-pulp and half a pint of rose-water.

_Orange Tart._

Take eight Seville oranges; cut them in halves, pick out all the seeds;

then pick out all the orange as free from the white skins as possible.

Take the seeds out of the cores, and boil them till tender and free from

bitter. When done enough, dry them very well from the water, and beat

five of the orange-peels in a marble mortar till quite smooth. Then take

the weight of the oranges in double-refined sugar, beaten fine, and

sifted; mix it with the juice, and pound all well in the mortar; the

peel that was left unbeaten you slice into your tart. You may keep out

as much sugar as will ice the tart. Make the crust for it with twelve

ounces of flour, six ounces of butter, melted in water, and the yolks of

two eggs, well beaten and mixed into your flour. Be sure to prick the

crust well before it goes into the oven.

Half this quantity makes a pretty-sized tart.

_Another way._

Take as many oranges as you require. Cut the peel extremely thin from

the white, and shred it small. Clear the oranges entirely from the

white, and cut them in small pieces like an apple, taking out the seeds.

Sweeten as required, and bake in a nice paste. In winter, apples may be

mixed.

_Panada._

Take oatmeal, clean picked and well beaten; steep it in water all night;

strain and boil it in a pipkin, with some currants, a blade or two of

mace, and a little salt. When it is well boiled, take it off; and put in

the yolks of two or three new-laid eggs, beaten with rose-water. Set it

on a gentle fire, and stir it that it may not curdle. Sweeten with

sugar, and put in a little nutmeg.

_Pancakes._ No. 1.

Mix a quart of milk with as much flour as will make it into a thin

batter; break in six eggs; put in a little salt, a glass of raisin wine,

a spoonful of beaten ginger; mix all well together; fry and sprinkle

them with sugar.

In making pancakes or fritters, always make your batter an hour before

you begin frying, that the flour may have time to mix thoroughly. Never

fry them till they are wanted, or they will eat flat and insipid. Add a

little lemon-juice or peel.

_Pancakes._ No. 2.

To a pint of cream put three spoonfuls of sack, half a pint of flour,

six eggs, but only three whites; grate in some nutmeg, very little salt,

a quarter of a pound of butter melted, and some sugar. After the first

pancake, lay them on a dry pan, very thin, one upon another, till they

are finished, before the fire; then lay a dish on the top, and turn them

over, so that the brown side is uppermost. You may add or diminish the

quantity in proportion. This is a pretty supper dish.

_Pancakes._ No. 3.

Break three eggs, put four ounces and a half of flour, and a little

milk, beat it into a smooth batter; then add by degrees as much milk as

will make it the thickness of good cream. Make the frying-pan hot, and

to each pancake put a bit of butter nearly the size of a walnut; when

melted, pour in the batter to cover the bottom of the pan; make them of

the thickness of half a crown. The above will do for apple fritters, by

adding one spoonful more flour; peel and cut your apples in thick

slices, take out the core, dip them in the batter, and fry them in hot

lard; put them in a sieve to drain; grate some loaf sugar over them.

_French Pancakes._

Beat the yolks of eight eggs, which sweeten to your taste, nearly a

table-spoonful of flour, a little brandy, and half a pint of cream. They

are not to be turned in the frying-pan. When half done, take the whites

beaten to a strong froth, and put them over the pancakes. When these are

done enough, roll them over, sugar them, and brown them with a

salamander.

_Grillon's Pancakes._

Two soup-ladles of flour, three yolks of eggs, and four whole ones, two

tea-spoonfuls of orange-flower water, six ratafia cakes, a pint of

double cream; to be stirred together, and sugar to be shaken over every

pancake, which is not to be turned--about thirty in number.

_Quire of Paper Pancakes._

Take to a pint of cream eight eggs, leaving out two whites, three

spoonfuls of fine flour, three of sack, one of orange-flower water, a

little sugar, a grated nutmeg, a quarter of a pound of butter melted in

the cream. Mix a little of the cream with flour, and so proceed by

degrees that it may be smooth: then beat all well together. Butter the

pan for the first pancake, and let them run as thin as possible to be

whole. When one side is coloured, it is enough; take them carefully out

of the pan, lay them as even on each other as possible; and keep them

near the fire till they are all fried. The quantity here given makes

twenty.

_Rice Pancakes._

In a quart of milk mix by degrees three spoonfuls of flour of rice, and

boil it till it is as thick as pap. As it boils, stir in half a pound of

good butter and a nutmeg grated. Pour it into a pan, and, when cold, put

in by degrees three or four spoonfuls of flour, a little salt, some

sugar, and nine eggs, well beaten up. Mix them all together, and fry

them in a small pan, with a little piece of butter.

_Paste._

Take half a pound of good fresh butter, and work it to a cream in a

basin. Stir into it a quarter of a pound of fine sifted sugar, and beat

it together: then work with it as much fine flour as will make a paste

fit to roll out for tarts, cheesecakes, &c.

_Paste for baking or frying._

Take a proper quantity of flour for the paste you wish to make, and mix

it with equal quantities of powdered sugar and flour; melt some butter

very smooth, with some grated lemon-peel and an egg, well beat; mix

into a firm paste; bake or fry it.

_Paste for Pies._

French roll dough, rolled out with less than half the quantity of butter

generally used, makes a wholesome and excellent paste for pies.

_Paste for raised Pies._

Put four pounds of butter into a kettle of water; add three quarters of

a pound of rendered beef suet; boil it two or three minutes; pour it on

twelve pounds of flour, and work it into a good stiff paste. Pull it

into lumps to cool. Raise the pie, using the same proportions for all

raised pies according to the size required: bake in a hot oven.

_Another way._

Take one pound of flour, and seven ounces of butter, put into boiling

water till it dissolves: wet the flour lightly with it. Roll your paste

out thick and not too stiff; line your tins with it; put in the meat,

and cover over the top of the tin with the same paste.

This paste is best made over-night.

_Paste for Tarts._

To half a pound of the best flour add the same quantity of butter, two

spoonfuls of white sugar, the yolks of two eggs and one white; make it

into a paste with cold water.

_Paste for Tarts in pans._

Take a pound of flour, the same of butter, with five yolks of eggs, the

white of one, and as much water as will wet it into a pretty soft paste.

Roll it up, and put it into your pan.

_Paste for very small Tartlets._

Take an egg or more, and mix it with some flour; make a little ball as

big as a tea-cup; work it with your hands till it is quite hard and

stiff; then break off a little at a time as you want it, keeping the

rest of the ball under cover of a basin, for fear of its hardening or

drying too much. Roll it out extremely thin; cut it out, and make it up

in what shape you please, and harden them by the fire, or in an oven in

a manner cold. It does for almonds or cocoa-nut boiled up in syrup rich,

or any thing that is a dry mixture, or does not want baking.

_Potato Paste._

Take two thirds of potato and one of ground rice, as much butter rubbed

in as will moisten it sufficiently to roll, which must be done with a

little flour. The crust is best made thin and in small tarts. The

potatoes should be well boiled and quite cold.

_Rice Paste._

Whole rice, boiled in new milk, with a reasonable quantity of butter, to

such a consistency as to roll out when cold. The board must be floured

while rolling.

_Another way._

Beat up a quarter of a pound of rice-flour with two eggs; boil it till

soft; then make it into a paste with very little butter, and bake it.

_Paste Royal._

Mix together one pound of flour, and two ounces of sifted sugar; rub

into it half a pound of good butter, and make it into a paste not over

stiff. Roll it out for your pans. This paste is proper for any sweet

tart or cheesecake.

_Short or Puff Paste._ No. 1.

Rub together six ounces of butter and eight of flour; mix it up with as

little water as possible, so as to make a stiff paste. Beat it well, and

roll it thin. This is the best crust of all for tarts that are to be

eaten cold and for preserved fruit. Have a moderate oven.

_Short Paste._ No. 2.

Half a pound of loaf-sugar, and the same quantity of butter, to be

rubbed into a pound of flour; then make it into paste with two eggs.

_Short Paste._ No. 3.

To a pound and a quarter of sifted flour rub gently in half a pound of

fresh butter, mixed up with half a pint of spring water, and set it by

for a quarter of an hour; then roll it out thin; lay on it in small

pieces three quarters of a pound more of butter; throw on it a little

more flour, roll it out thin three times, and set it by for an hour in a

cold place.

_Short Paste._ No. 4.

Take one pound of flour, half a pound of fresh butter, and about four

table-spoonfuls of pounded white sugar. Knead the paste with the yolks

of two eggs well beaten up instead of water. Roll it very thin for

biscuits or tarts.

_Short Paste._ No. 5.

Three ounces of butter to something less than a pound of flour and the

yolk of one egg; the butter to be thoroughly worked into the flour; if

you use sugar, there is no occasion for an egg.

_Short Paste._ No. 6.

Three quarters of a pound of butter, and the same of flour; mix the

flour very stiff with a little water; put the butter in a clean cloth,

and press it thoroughly to get from it all the water. Then roll out all

the flour and water paste, and lay the butter upon it, double over the

paste, and beat it with a rolling-pin. Double it up quite thick, lay it

in a clean plate, and put it in a cool place for an hour. If it is not

light when tried in the oven, it must be beaten again.

_Short Paste._ No. 7.

Rub into your flour as much butter as possible, without its being

greasy; rub it in very fine; put water to make it into a nice light

paste; roll it out; stick bits of butter all over it; then flour and

roll it up again. Do this three times; it is excellent for meat-pies.

_Short Paste, made with Suet._

To one pound of flour take about half a pound of beef suet chopped very

small; pour boiling water upon it; let it stand a little time; then mix

the suet with the flour, taking as little of the water as possible, and

roll it very thin; put a little sugar and white of egg over the crust

before it is baked.

_Sugar Paste._

Take half a pound of flour, and the same quantity of sugar well pounded;

work it together, with a little cream and about two ounces of butter,

into a stiff paste; roll it very thin. When the tarts are made, rub the

white of an egg, well beaten, over them with a feather; put them in a

moderate oven, and sift sugar over them.

_Peaches, to preserve in Brandy._ No. 1.

The peaches should be gathered before they are too ripe; they should be

of the hard kind--old Newington or the Magdalen peaches are the best.

Rub off the down with a flannel, and loosen the stone, which is done by

cutting a quill and passing it carefully round the stone. Prick them

with a large needle in several places; put them into cold water; give

them a great deal of room in the preserving-pan; scald them extremely

gently: the longer you are scalding them the better, for if you do them

hastily, or with too quick a fire, they may crack or break. Turn them

now and then with a feather: when they are tender to the feel, like a

hard-boiled egg that has the shell taken off, remove them from the fire,

carefully take them out, and cover them up close with a flannel. You

must in all their progress observe to keep the fruit covered, and,

whenever you take it from the scalding syrup, cover it up with a cloth

or flannel, or the air will change the colour. Then put to them a thin

syrup cool. The next day, if you think the syrup too thin, drain it well

from the peaches, and add a little more sugar; boil it up, and put it to

them almost cold. To a pint of syrup put half a pint of the best pale

brandy you can get, which sweeten with fine sugar. If the brandy is

dark-coloured, it will spoil the look of the fruit. The peaches should

be well chosen, and they should have sufficient room in the glass jars.

When the liquor wastes, supply the deficiency by adding more syrup and

brandy. Cover them with a bladder, and every now and then turn them

upside down, till the fruit is settled.