Dainty Dishes | by Harriett St. Clair
It may seem superfluous, if not presumptuous, to offer to the public a book on Cookery, when there are already so many extant, and of which several are the works of really great "Artists;" but this little volume presents itself without any pretension, as being merely a collection of receipts, many of which the Compiler believes to be original, and all of which she knows to be good. And if the jaded appetite of one sick person is stimulated, or one healthy appetite gratified, her object will be attained, and any trouble she may have had in the compilation of the book amply rewarded. It is often very difficult to prevail upon cooks to follow the directions of a receipt; they think they know as well, or better, and if they condescend to employ the ingredients, pay no attention to the instructions for their proportion, or admixture, or the time they may take in cooking, in order to bring them to the right point, as the French say, "cuit au point:" the result is probably a nasty mess, in no way resembling what was originally intended...
| Title | Dainty Dishes Receipts |
| Author | Harriett St. Clair |
| Publisher | J. B. Lippincott And Co. |
| Year | 1866 |
| Copyright | 1866, J. B. Lippincott And Co. |
| Amazon | Dainty Dishes |
Collected By Lady Harriett St. Clair
Fifth Edition.
Preface- Quand La Cornemuse Est Pleine On En Chante Mieux. IT may seem superfluous, if not presumptuous, to offer to the public a book on Cookery, when there are already so many extant, and of which several a...
- How To Make Soups
- Soups, properly so called, are made from stock which may be made some days beforehand; and this, by the addition of different vegetables, or very often the same merely cut in another shape, or the fla...
- How To Make Soups. Part 2
- Sheep's Head Broth Take a large breakfast cupful of barley, a sheep's head and trotters previously prepared, and, if the broth should be wanted stronger, a neck of mutton; put them into a pot with tw...
- How To Make Soups. Part 3
- Cock-A-Leekie Truss a cock as for boiling, put it into a stew-pan with a piece of lean beef, about 4 lbs.; two dozen of leeks cut in pieces about an inch long, rejecting the coarser green part; a lit...
- How To Make Soups. Part 4
- Potato Soup Grate off the skin of as many potatoes as will make the quantity of soup required, and which will partly depend upon their size, they should be of a mealy kind; wash them well in tepid wa...
- How To Make Soups. Part 5
- Mulligatawny Take a good veal stock, flavoured with carrots, turnips, onions, celery, and a little white pepper; strain it through a fine sieve; be particular in removing the scum when it first boils...
- How To Make Soups. Part 6
- Puree Of Green Peas Take three pints of green peas, two turnips, two onions, a small bunch of mint, and one head of celery cut in pieces, and put them into a stew-pan with two ounces of butter and on...
- How To Make Fish Soups
- Stock For Brown Or White Fish Soup Take a pound of skate, four or five flounders, and two pounds of eels; clean them well, and cut them into pieces; cover them with water, and season with mace, peppe...
- How To Make Fish Soups. Continued
- Scotch Fish Soup Take four haddocks, skin them, and take out all the bones; cut them into pieces about two inches long; then put the heads, skins, and bones, after being well washed, into four quarts...
- How To Make Cold Sauces
- Balbirnie Sauce For Cold Pheasant A Small Shallot chopped as fine as possible, one spoonful of mustard, one tablespoonful of oil. Mix thoroughly and add a little salt, one tablespoonful of vinegar, a...
- How To Make Cold Sauces. Part 2
- Cold Sauce For Grouse, Or Other Game Mix the yolks of two raw eggs with a spoonful of salad-oil very smooth; then add three spoonfuls of vinegar, one of sugar, and three of finely-chopped parsley, gr...
- How To Make Cold Sauces. Part 3
- Sauce Remoulade Or Vinaigrette Put into a sauce-boat a shallot, a clove of garlic, some parsley and green onions, all minced very fine; add a little pepper, a spoonful of mustard, three tablespoonful...
- How To Make Cold Sauces. Part 4
- Salad Sauce The yolks of three raw fresh eggs, a teaspoonful of salt, and the same quantity of mustard; beat it well together one minute, then add and mix, by little at a time, three tablespoonfuls o...
- How To Make Cold Sauces To Keep
- A Useful Sauce For Cold Meat, Etc Half a pint of mushroom ketchup, three anchovies, a gill of walnut ketchup, four fresh green chilis, two shallots or cloves of garlic - pound them together; if you h...
- How To Make Vinegar Sauces
- Camp Vinegar One head of garlic cut in slices, half an ounce of cayenne, a large glass of soy, one of mushroom or walnut ketchup, a pint of the best vinegar, and a little spirit of cochineal to give ...
- How To Make Hot Sauces. Roux, or Thickening for Sauces
- This is of two kinds, brown and white, and is the foundation of many sauces, and although very simple requires the greatest attention in making, and should always be kept in readiness for use. Brow...
- How To Make Hot Sauces. Roux, or Thickening for Sauces. Part 2
- Sauce Tournee Is made of the same ingredients, and in the same proportion, as cullis. When boiled three hours, strain it; add hah' a pound of butter and two teacupfuls of flour; boil well together fo...
- How To Make Hot Sauces. Roux, or Thickening for Sauces. Part 3
- Sauce Poulette Beat up six yolks of eggs with two spoonfuls of cream, the juice of one lemon, and half a pint of bechamel or white sauce. Heat all together, add some shred sorrel; season with salt an...
- How To Make Hot Sauces. Roux, or Thickening for Sauces. Part 4
- Spanish Receipt For A Tomato-Sauce To Keep Boil white sugar, in the proportion of an ounce to each tomato, until it becomes candied; add a fourth part of the quantity of tomatoes you have of onions, ...
- How To Make Hot Sauces. Roux, or Thickening for Sauces. Part 5
- Green Sauce For Ducklings Mix a quarter of a pint of sorrel-juice with a glass of broth or gravy; scald some green gooseberries, rub them through a sieve; add a little sugar and a small piece of butt...
- How To Make Hot Sauces. Roux, or Thickening for Sauces. Part 6
- Onion-Sauce Brown Roast four large onions, peel and pulp them into a rich stock with salt, cayenne, a glass of port wine, a little vinegar, or the juice of half a lemon; simmer and stir into it a sma...
- How To Make Hot Sauces. Roux, or Thickening for Sauces. Part 7
- Mushroom Gravy Clean your mushrooms carefully; put them into a stew-pan with a piece either of bacon or butter; brown them over the stove till they stick to the bottom of the pan, then put in a littl...
- How To Make Fish Sauces
- Fish Sauce Without Butter Simmer very gently a pint of vinegar with half a pint of soft water, an onion, half a handful of scraped horseradish, and the following spices lightly bruised - four cloves,...
- How To Make Fish Sauces. Continued
- Sauce A La Grillon Put about two ounces of butter in a stew-pan to melt; then rub in a spoonful of flour; stir it about, and add two tablespoonfuls of cream and one of milk; stir till quite smooth, t...
- How To Cook Whitings
- Whitings Or Sole A La Prevoyante Cut your fish into fillets and marine it thus: - Lay them two hours before cooking in a flat dish, and pour over them one spoonful of vinegar, one of oil, six or eigh...
- How To Cook Sole Fish
- Filets De Sole A L'Orlle Clean the soles and cut them entirely open by the back from head to tail. Make each into four neat fillets, and steep them in lemon-juice, salt, parsley, and sliced onions. S...
- How To Cook Haddocks
- Haddocks With Brown Sauce (Scotch) Take the largest haddocks you can get; clean them, cut off the heads, tails, belly, and fins; lay them in as much small beer and vinegar (half of each) as will cove...
- How To Cook Eels
- Eels A La Poulette Turn the eels upon hot cinders till the skin is completely grilled. Wipe and scrape them. Cut off the fins and skin. Cut off the head and tail, and gut them. Cut in pieces of an eq...
- How To Cook Fish
- A Good Way To Dress A Turbot Lay the fish you are to boil in a pint of vinegar seasoned with salt, pepper, sliced onion, and a faggot of thyme, marjoram, and parsley. Leave it in an hour; then put th...
- How To Cook Fish. Continued
- Stewed Trout, Carp, Or Tench Clean the fish very well. If large they may be cut in pieces. Rub them inside with salt and mixed spices; lay them in a stew-pan with as much good stock as will cover the...
- How To Cook Mackerel
- Macqueraux A L'Italienne Clean the fish well, cut off the heads and tails, and put them into a saucepan to stew, with as much white wine as will cover them, a few slices of onions and carrots, a bunc...
- How To Cook Cod
- Cod A La Crême Put into a stew-pan a good bit of butter, half a spoonful of flour, a clove of garlic minced fine, and some whole pepper; moisten with milk or cream; thicken your sauce on the stove. P...
- How To Cook Lobsters and Crabs
- Curry Of Lobster Take them from the shells; cut them in medium-sized pieces, and lay them in a saucepan with a small piece of ham, a blade of mace, cayenne pepper, and salt to your taste, four spoonf...
- How To Cook Oysters
- Oysters Stewed (American Way) Take a dozen large oysters in their own liquor; let them just boil; add salt, pepper, a piece of butter the size of a nutmeg, and half a teaspoonful of chopped chervil. ...
- How To Cook Salmon
- Method Of Kippering Salmon The largest fish are best. To twenty pounds of salmon put one and a half pounds of salt, one pound of raw sugar, and two ounces of saltpetre. Mix all well together. Wash th...
- How To Cook Herrings
- Baked Herrings Scale, wash, and dry them well in a cloth; lay them on a board, pound some black pepper and cloves together, and mix them with four times the quantity of salt, and rub the fish all ove...
- How To Make Fish Pies
- Clean and scale some trout, whitings, or other small fish; cut off their heads and tails; put a few bits of butter in the bottom of a pudding-dish; lay in the fish, sprinkle with pepper and salt, and ...
- How To Cook Beef
- Salt Beef To salt beef for immediate use, common salt, previously well dried at the fire, is better than any other pickle. The kernels should be carefully extracted, then sprinkle the meat well with ...
- How To Cook Beef. Continued
- Collared Beef Choose the thin end of the flank of fine mellow beef, but not too fat. Lay it in a dish with salt and saltpetre; turn and rub it every day for a week, keeping it in a cool place. Then r...
- How To Cook Mutton
- Shoulder Of Mutton Marinade Lay it for three days in a quarter of vinegar, with four ounces sliced, a handful of sweet herbs, and a small quantity of mace and cloves pounded; lard it with bacon rolle...
- How To Cook Mutton. Continued
- Beef-Steaks Or Mutton-Chops It is absolutely necessary, to make them good, that they should be cooked over a sharp red fire. The gridiron should be on the fire about two minutes before the chop or st...
- How To Cook Lamb
- Lamb Chops A L'Africaine Cut a lamb chop or cutlet, broil over a very sharp fire, turning it continually; when nearly done season highly with salt and pepper, and rub a spoonful of chutnee on both si...
- How To Cook Chicken
- Poulets Aux Petits Pois Cut your chickens into pieces, put them into a stew-pan, with a pint of green peas, a bit of butter, a bunch of parsley, and some small onions; set the pan for a minute or two...
- How To Cook Chicken. Continued
- Matelotte De Petits Poulets Cut up your chickens as for a fricassee, legs and wings, pinions, and the breasts and backs, into two, put them into boiling water on the fire for two or three minutes, th...
- An Aspic Of Fillets Of Chicken
- First put a little aspic into the mould to acquire a substance. When it is set cut some shapes of hard-boiled yolks and whites of eggs, truffles, gherkins, and beetroot; when you have arranged all the...
- How To Cook Turkey
- Turkey Aux Truffes Put two dozen peeled truffles into godiveau or forcemeat, and fill the breast of the turkey; let it remain in for a week before it is roasted; serve with sauce aux truffes. Pheasan...
- How To Cook Partridges
- Partridge Pie, Raised Bone as many partridges as you will require for the size of the pie. Put inside a whole peeled raw truffle, and enough forcemeat to fill each. Make your raised piecrust in a mou...
- How To Cook Ducks
- Canard A La Bearnoise Stew a duck in a little broth, half a glass of white wine, a bunch of parsley, thyme, sweet basil, and small onions, two bay leaves, and two cloves. Put into another stew-pan se...
- How To Cook Fowl
- Scollops Of Fowl A L'Essence De Concombres Take the white-meat of three fowls, and cut it into scollops the size of a half-crown piece, put them into a frying-pan with a little butter, and fry them o...
- How To Cook Woodcocks
- Salmi De Becassines Take three woodcocks or four snipes, divide them, cut them in joints - the breast and backs in two pieces - lay them aside on a plate, and in the dish on which the birds were cut,...
- How To Cook Grouse
- Salad Of Grouse Roast a young grouse; when cold cut it in eight pieces; put into a deep dish or salad bowl some fine white lettuce, celery, mustard, and cress, etc.; lay the grouse on it, and four ha...
- How To Make Curries
- The Admiral's Curry Put about an ounce of butter into a stew-pan, and as soon as it is hot slice into it four onions, some carrots and turnips; let them brown over a sharp fire, and rub through a tam...
- How To Make Curries. Continued
- The Professor's Curry Take a good handful of onions sliced, and put them, with two ounces of butter, into a stew-pan; let them stew till quite soft, then fry them very brown and take them out of the ...
- How To Cook Hares and Rabbits
- Hare Pie (Scotch) Cut a hare in neat pieces; put it into a saucepan with enough water to cover it, two or three onions, a carrot, and a bay leaf; stew it till tender, then place it in a pie-dish with...
- How To Cook Veal
- Veal Cake (Cold) Take a breast of veal; bone it and cut it into three parts; season it with cayenne pepper, white pepper, nutmeg, mace, cloves, and salt; mince a good quantity of parsley with two anc...
- How To Cook Calf
- Calf's Head Pie (Scotch) Scald and soak the head, and simmer for half an hour in a little water, with a knuckle of veal, the rind of a lemon, two onions, a faggot of parsley and winter savory, a few ...
- How To Cook Kidneys
- Kidneys A La Brochette Divide two or more kidneys, put them on a silver skewer, melt some butter, and with a paste-brush butter them well all over; set them upon the gridiron as near the fire as poss...
- How To Cook Tripe
- Stewed Tripe Select two pounds of double tripe well cleaned and blanched, cut in pieces of rather less than a quarter of a pound each; put in a clean stew-pan with a pint of milk and one of water, tw...
- How To Cook Meats
- A Haggis Boil a sheep's lights and head, then mince them fine, add about the same quantity of suet, season with salt and pepper, a good handful of chopped onions, and two handfuls of oatmeal. Fill th...
- How To Cook Potatoes
- How To Boil Potatoes They should always be boiled in their skins, and are best served in them; but for those who dislike this, the skins can easily be removed before serving them. Choose them as much...
- How To Cook Potatoes. Continued
- Potatoes A La Maitre D'Hotel Wash the potatoes clean, and boil them in salt and water in their skins. When they are done, let them cool. Trim them round and cut them into moderately thick slices, and...
- How To Cook Peas
- How To Stew Peas The peas should be young. Put them, with a bit of butter, a sprig of mint, and one of parsley, tied together, and a lump of sugar, into a stew-pan, and cover them up close. Stew them...
- How To Cook Beans
- Les Haricots A La Bretonne Boil half a pint of haricot beans till they are quite tender; slice four large onions very thin, and fry them in a little butter till quite brown; then dry them in a cloth....
- How To Cook Carrots
- Carottes Au Sucre Cut a pound and a half of carrots into rather thin slices; blanch and drain them; put them into a saucepan with a pound of white sugar, and as much boiling water as will cover them....
- How To Cook Vegetables
- Mashed Turnips, Carrots, Or Parsnips Peel some turnips; wash and boil them in salt and water. When done enough, press all the water out and pound them well in a mortar; then put them into a stew-pan ...
- How To Cook Vegetables. Part 2
- Macedoine Of Vegetables Boil two dozen asparagus tops, twelve button onions, half a cauliflower, two turnips, and two carrots, cut with a cutter twelve new potatoes and twenty French beans; put them ...
- How To Cook Vegetables. Part 3
- How To Stew Endive Choose the whitest endive, pick it and blanch in boiling water, then put it in cold water; take it out and squeeze it well. Lay it on a table, and hash it a little with a knife, pl...
- How To Cook Vegetables. Part 4
- Cucumbers And Onions Peel the cucumbers and cut them into quarters; take out all the seeds, and cut each quarter into three pieces, and pare them round. Peel as many small onions as you have pieces o...
- How To Cook Cabbage
- Chou En Surprise Take a whole cabbage; put it on to boil in boiling water for a quarter of an hour; put it into cold water; then press it dry with your hands, but without breaking the leaves; draw th...
- How To Cook Asparagus
- Asparagus A La Creme Cut the green part of the asparagus in pieces an inch long, and blanch them in boiling water; then toss them in a stew-pan in a little butter or lard over the fire, but take care...
- How To Cook Artichokes
- Artichokes A La Creme Boil them in water; when they are done enough, drain them well. About half an hour is sufficient to cook them if they are young. Toss them in butter in a stew-pan, add to them s...
- How To Cook Tomatoes
- Scrape out the inside of eight tomatoes, drain, rub them through a sieve; add one ounce of bread-crumbs, the same of butter, salt, and a very little cayenne. Put this back into the skins and bake for ...
- How To Cook Mushrooms
- Grilled Mushrooms Choose large fresh mushrooms; skin them and remove the stalks; lay them on a dish with a little fine oil, pepper, and salt over them; let them stand an hour, and then broil on a gri...
- How To Cook Truffles
- How To Dress Truffles Having peeled the truffles, cut them in slices, wash and drain them well; put them into a small saucepan with some essence of ham, or ham-sauce (see Sauces), and set them on to ...
- How To Make Salads
- German Salad The fillets of four salt herrings chopped very small, one beetroot and four boiled potatoes, two hard-boiled eggs, two russet apples, two stalks of celery, all minced fine. (For sauce, s...
- How To Make Omelets
- German Omelette Fry a quarter of a pound of bacon cut in dice. When done beat up eight eggs with some pepper and salt; add them to the bacon, and fry all together. Stir till it gets thick, and turn i...
- How To Cook Eggs
- Buttered Eggs Put in a stew-pan two ounces of butter; break four fresh eggs into it; add a tablespoonful of chopped mushrooms or truffles, half a teaspoonful of salt, and a quarter one of pepper. Set...
- How To Cook Eggs. Continued
- Curried Eggs Slice two onions, fry them brown in a little butter, add a pint of broth and a tablespoonful of curry powder; stew till quite tender. Thicken a cup of cream with some arrowroot or rice-f...
- How To Make Ramequins
- Take a quarter of a pint of milk, one ounce of butter, and boil together, adding two spoonfuls of flour; stir constantly till quite hot. Mix in smoothly four whole eggs, and two ounces of grated parme...
- How To Make Cheese Dishes
- Boiled Cheese Take four ounces of cheese (single Gloucester or Dunlop do well), two ounces of fresh butter, and a tablespoonful of cream; cut the cheese into thin slices; put all into a stew-pan, and...
- How To Make Canapes
- Take the crumb of a large loaf; cut it in slices three-quarters of an inch thick; cut this into any shape you please, and fry a good colour in oil. Mince separately the yolks and whites of hard-boiled...
- How To Make Sandwiches
- Indian Sandwiches Cut the breast of a roast fowl or pheasant in very small square pieces, also about four ounces of tongue or lean ham, four anchovies washed and filleted; mix well with the chicken, ...
- How To Make Pasta
- Ravioli A La Napolitaine Take some of the best Naples macaroni, parmesan cheese, good fresh butter, a dozen livers of chickens, some celery, an onion or two, some carrots and turnips. Begin by mincin...
- How To Make Gateaux
- Gateau Au Riz Two handfuls of rice, a small quantity of lemon-peel, half a laurel-leaf, and a pint of milk; boil together till it is quite dry, then put in the yolks of three eggs and one white; swee...
- How To Make Egg Pastry
- Egg Cheese Take a quart of new milk, add to it sixteen yolks and eight whites of eggs; beat and strain them; then put in a piece of sugar dissolved in water, a large piece of cinnamon, the rinds of a...
- How To Make Sweet Pastry
- Riz Meringuee Take six ounces of rice, put it in a quart of milk, and set it over a slow fire to simmer till the rice swells and gets thick; add half a pint of good thick cream, and let it simmer til...
- How To Make Sweet Pastry. Continued
- Baba Take half an ounce of salt, five whole eggs, a pound and a half of butter, the same quantity of picked raisins, half that quantity of currants, a little powdered saffron, and a small quantity of...
- How To Make Custard Pudding
- Half a pint of thin cream or new milk, a little loaf-sugar, a small bit of laurel-leaf, a very little cinnamon, and a small quantity of lemon-peel. Put it on the fire, and let it boil; then let it sta...
- How To Make Puddings
- Rice Pudding Without Eggs Put half a pound of rice well washed into three pints of milk, with half a pound of moist sugar. Bake till the rice is tender. Tapioca Pudding Boil a pint of cream and a...
- How To Make Puddings. Part 2
- Batter Pudding Two spoonfuls of fine flour, the whites of two eggs and yolk of one, with milk enough to moisten; beat well together and boil twenty minutes. Serve with wine-sauce, or eat it with cold...
- How To Make Puddings. Part 3
- The Tedworth Albert Pudding Take twelve ounces of bread-crumbs or sponge-cake; boil a pint of cream and pour it over the crumbs; leave them to soak a little, rub off on a piece of lump sugar the rind...
- How To Make Puddings. Part 4
- Mince Pies Take a good fat salted bullock's tongue; parboil, skin, mince, or scrape two pounds of it. Mince separately two pounds of beef kidney suet, the same of good sound apples peeled and cored, ...
- How To Make Puddings. Part 5
- Cabinet Pudding Boil a pint of cream with a bit of lemon-peel and a little salt; pour the cream while boiling over six pounds of sponge or Naples biscuits, and let them soak; then add the yolks of ei...
- How To Make Puddings. Part 6
- Gooseberry Pudding Stew gooseberries in a stone jar over a hot stove, or placed in a saucepan of water, till they will pulp; rub them through a coarse sieve, and take a pint of the pulp and beat it w...
- How To Make Souffle
- Souffles require the greatest care in their preparation and baking; their lightness mainly depends on the proper whisking of the eggs, but also much on the oven being the right heat. Experience alone ...
- How To Make Pancakes
- A spoonful of flour, a pint of new milk, and a little cream, if you have it, mixed well the yokes and whites of three eggs beat together, but not too much, as it makes the pancakes tough, adde...
- How To Make Cheesecakes
- Beat a quart of milk with eight eggs till it comes to a curd, strain the whey from it, and put the curd, with a quarter of a pound of butter, three eggs, and three spoonfuls of sugar, into a mortar; b...
- How To Make Beignets
- Beignets De Pommes A La Bavarie Pare and quarter some large pippins; lay them to soak in brandy with some fine sugar, cinnamon, and lemon-peel; turn them often, and, when near dinner-time, dry them i...
- How To Make Fritters
- Spanish Fritters Cut the crumb of a French roll into lengths as thick as your finger; soak them in cream with some nutmeg, pounded cinnamon, sugar, and an egg beaten up in it; when well soaked, fry t...
- How To Make Pudding Sauces
- Custard-Sauce Boil together some sugar and cream; beat up the yolk of an egg, and add it to the boiling cream with a glass of sherry or madeira; stir well, and serve. Brandy Butter Sauce For Plum ...
- How To Make Pastry Paste
- How To Make Pufe-Pastry Take rather more butter than flour - about half a pound of flour makes a good dish of pastry. Mix lightly with your hands rather less than half the butter with all the flour, ...
- How To Make Frangipanes
- A quarter of a pint of cream, four yolks of eggs, two ounces of flour, two or three almond-cakes crumbled, four tablespoonfuls of sugar, a little grated lemon-peel, a small quantity of candied peel cu...
- How To Make Tarts
- Custard Tart Cover a tart-pan with puff-paste; stew some apples very soft, then rub them through a sieve, sweeten them to taste, and put them in the paste; make a custard with half a pint of cream or...
- How To Make Apple Pastry
- Apples A La Portugaise Take eight or nine of the best and largest apples, peel and core them, put them in a pewter dish with a little water, set the dish in the oven, fill the core with sugar. When t...
- How To Make Almond Pastry
- Make some square thin pieces of puff-paste, pound some sweet and a few bitter almonds very small, mix them with the white of an egg and a little sugar; spread this upon the pieces of pastry, and bake ...
- How To Make Pastry
- Madaleine Cakes To one tablespoonful of flour add four of cream and three yolks of eggs, with two spoonfuls of pounded sugar; put it on a slow fire, and just let it come to a boil, then set it aside ...
- How To Make Jelly
- Calf's-Foot Jelly Put six calves' feet into six quarts of water, set them on the fire, and boil eight hours, when it should be reduced to four quarts; strain and carefully remove all the fat; whisk u...
- How To Make Jelly. Continued
- Cherry-Jelly In Moulds Boil Morello cherries till they come to a pulp, which will be in about twenty minutes; strain them through a jelly-bag; bottle and cork it till wanted for use, then heat as muc...
- How To Make Creams
- Flemish Cream Three-quarters of a pint of thin cream, the yolks of six eggs, a small quantity of lemon-peel, a teaspoonful of arrowroot, one laurel-leaf, and as much loaf-sugar as will sweeten it to ...
- How To Make Creams. Continued
- Coffee-Cream Boil a calf's foot in a quart of water till it reduces to a pint of jelly, clear of sediment and fat; make a tea-cupful of very strong coffee, clear it with a bit of isinglass that it ma...
- How To Make Water Ices
- How To Freeze Ices Make them according to the following receipts; put them in the freezing-pots, cover them with the lid, and prepare the natural ice in the following manner: - Pound it small, and wi...
- How To Make Water Ices. Continued
- Lemon Water-Ice Is made the same as orange water-ice, but the zest of two lemons is sufficient. Barberry Water-Ice Pound ripe barberries; beat them, and rub them through a sieve; to a pint of the...
- How To Make Yeast
- Yorkshire Method Of Making Yeast One ounce of hops boiled in a gallon of water for twenty minutes; let it stand till lukewarm; mix gradually with this half a pound of flour, and cork it up for three ...
- How To Make Bread
- How To Make Fine Bread Or Rolls To three pounds of flour add one pint of warm milk and a quarter of a pint of clarified yeast; stir it thinly into part of the flour, and leave it all night. Next morn...
- How To Make Bread. Part 2
- Aerated Bread One pound of flour, ninety drops of muriatic acid, seventy-five grains of carbonate of soda, seventy grains of salt, and half a tumbler of water; mix the salt and soda together; stir th...
- How To Make Bread. Part 3
- Barn Break (Irish) The dough of half a quartern loaf, two ounces of carra-way seeds, six ounces of sugar, four eggs, and a quarter of a pound of butter; work it all up together with as much flour as ...
- How To Make Rolls
- French Rolls Take a quarter of a peck of flour, a teacupful of yeast, as much warm milk, with an ounce of butter in it, as will mix them not very stiff; add one egg. Cover the dough with a clean flan...
- How To Make Gingerbread
- Nljremburg Gingerbread Beat the whites and yolks of eight eggs, together with one pound of finely-sifted sugar, for half an hour; mix with this the peel of a lemon cut very thin, and minced fine, and...
- How To Make Cakes
- Bread Cake Two pounds of the best flour, a quarter of a pound of moist sugar, one ounce of carraway seeds, two eggs, a quarter of a pound of butter, a pint of milk, and two tablespoonfuls of yeast; l...
- How To Make Biscuits
- Naples Biscuits One pound and a half of Lisbon sugar put into a pan with three-quarters of a pint of water and a small cupful of orange-flower water. Boil the sugar with the water till quite melted, ...
- How To Make Liqueurs
- Curacoa Two quarts of brandy to a pound and a half of brown sugar-candy, and an ounce and a half of fresh Seville orange-peel pared as clean from any white as possible; let them infuse six weeks in a...
- How To Make Brandy
- Orange Brandy Take ten fine China, oranges, two pounds of the finest white sugar, a little cinnamon, and one gallon of best pale brandy; put all into a stone jar and stir gently every day with a larg...
- How To Make Ratafia
- Ratafia D'Abeicots Take twenty-five apricots cut into pieces; break the stones; take out the kernels; peel, and crush them in a mortar; put all together into a jar with half a pound of sugar, eight c...
- How To Make Cups
- Cider Cup Cut the peel of a lemon very thin; put it into a cupful of boiling water; add a few lumps of sugar, a pint of sherry, madeira, or malaga, and two bottles of cider, a sprig or two of borage,...
- How To Make Punch
- Nuremburg Punch Strain through a fine sieve, upon three-quarters of a pound of loaf-sugar, the juice of two good-sized oranges; add a little of the rind, cut very thin; pour upon this a quart of boil...
- How To Make Wines
- Mulled Wine Boil any spices you like in water until the flavour is extracted; add an equal quantity of port wine with sugar, lemon-peel, and nutmeg to taste. Ginger Wine To ten gallons of water a...
- How To Make Beer
- Receipts For Ginger Beer To ten gallons of water put twelve and a half pounds of lump-sugar and three-quarters of a pound of ginger, broken in a mortar; set this on to boil for twenty minutes with th...
- How To Make Pickles
- Indian Pickle One gallon of vinegar, and a quarter of a pound of garlic, half a pound of salt, a quarter of a pound of ginger, two ounces of white mustard-seed, two teaspoon-fuls of cayenne pepper; m...
- How To Clarify Sugar For Preserving
- Allow to every pound of sugar half a pint of water, and to every two pounds the white of an egg; beat the eggs up well, and mix them among the water; then put in the sugar, and let it stand to soften ...
- How To Preserve Cucumbers
- Lay a dozen large green cucumbers in a pickle of salt and water for two days; then take them out and put them in plenty of fresh water for other two days, with a plate on the top of them to keep them ...
- How To Make Marmalade
- Smooth Marmalade Weigh the oranges, and then take the same weight of white sugar; wipe all the oranges with a wet cloth, and grate the zest off them; cut the oranges longways in quarters, take off th...
- How To Make Sweet Jellies
- How To Make Currant Jelly Take the largest berries you can get; strip them off the stalks; keep back all green ones and the hard red ones at the end of the bunch; then weigh the currants, and take th...
- How To Make Jams
- Apricot-Jam Stone and peel the apricots; take equal weight of sugar and fruit; clarify and boil the sugar to candy; put in the apricots, and let them boil very quick till they are well broke, and bru...
- How To Preserve Fruit and Berries
- Dried Fruits Take fresh-gathered peaches; cut out the kernels; put them on a tin in the oven just as the bread comes out; when about half-done take them out, flatten them, and replace them till done ...
- How To Preserve Fruit and Berries. Part 2
- Black Currant Syrup Pick any quantity of black currants you please clean from their stalks; put them into a large earthen jar; cover the jar with a cloth, and put it into a cellar or any damp place t...
- How To Preserve Fruit and Berries. Part 3
- Brandy Cherries Take fine Morello cherries, cut their stalks short, and put them into a glass jar, with a stick of cinnamon, twelve cloves, a quarter of a pound of powdered sugar-candy, and a quart o...
- How To Preserve Fruit and Berries. Part 4
- Compote D'Abricots Take apricots nearly ripe; remove the stone without breaking them; put them in a pan of water on the fire, but do not let them boil; for every twenty-five apricots take a pound of ...
- Cookery For The Sick And Poor
- Rumford Soup Take double the quantity of water you want to have soup; one pound of split peas, three carrots and turnips, or more if they are not large, and put it overnight to simmer by a slow fire;...
- Cookery For The Sick And Poor. Part 2
- Stew for The Poor Take a pound and a quarter of fat mutton; cut it into pieces; add nine potatoes, two turnips, eight onions, half a gill of split peas, and a little celery-seed; cut all the vegetabl...
- Cookery For The Sick And Poor. Part 3
- Very Strengthening Chicken-Broth Cut down and bruise two or three cock chickens; put them in a saucepan with three quarts of water; summer till the juice is entirely drawn from them; press it well ou...
- Cookery For The Sick And Poor. Part 4
- Hartshorn Jelly Put half a pound of hartshorn shavings into three quarts of water; boil to a quart; then add an ounce of the strained juice of Seville oranges or lemons, four ounces of Malaga wine, a...
- Cookery For The Sick And Poor. Part 5
- Bread Panada Set some water on the fire, about a tumblerful, with a glass of sherry, some loaf-sugar, and a little grated nutmeg and lemon-peel. Have some grated crumbs of bread ready, and the moment...
- Cookery For The Sick And Poor. Part 6
- Furmity Boil wheat till it comes to a jelly, and to a quart of this add by degrees two quarts of new milk; stir and boil till well mixed; beat the yolks of three eggs, with a little nutmeg, and sugar...
- Cookery For The Sick And Poor. Part 7
- Fresh Orgeat Or Almond-Milk Blanch and pound four ounces of sweet almonds and four bitter almonds; when pounded very fine, add one quart of water, a spoonful of syrup, or some pounded sugar, and two ...
- Cookery For The Sick And Poor. Part 8
- An Excellent Drink For A Cough Beat up two eggs with half a pint of milk, warmed, two tab!espoonfuls of capillaire, and the same of rose-water. It must not be warmed after the egg is added, or it wi...
- How To Make Flummery
- Put three handfuls of fine white oatmeal to steep a day and night in cold water; then pour the water off clear, and add as much more water; let it again stand the same time; then strain it through a f...
- How To Make Dairy, Cheese, Butter Dishes
- How To Prepare Rennet Take a calf's maw and turn it out of the bag; then take nutmeg crushed small, a large handful of sweet bay leaves minced, and a large handful of salt; when well mixed together p...
- How To Make Dairy, Cheese, Butter Dishes. Part 2
- Curds And Cream Take a pint of new milk, and half a pint of cream; warm them together with a spoonful of rennet; cover the pan with a cloth wrung out in cold water till the curd is set, then gather i...
- How To Make Dairy, Cheese, Butter Dishes. Part 3
- An Irish Receipt To Salt Butter To one pound of common salt add one pound of saltpetre and a quarter of a pound of white sugar; pound all these together, and mix them well, and to every pound of butt...
- How To Make Dairy, Cheese, Butter Dishes. Part 4
- Parmesan Cheese, As Made At Lodi The milk is to be skimmed once, boiled, and coagulated with rennet in the usual manner. When the curd is completely formed (which takes from one to three hours, accor...
- How To Make Stilton Cheese
- Very early in the morning take the cream of five gallons of milk, and five gallons of milk hot from the cow; mix the two well together, and add as much boiling water as will make the whole of the prop...
- How To Make Coffee
- Coffee The best kind is Mocha, but Java is also good, and a mixture of the two makes excellent coffee. It is always best to buy it raw, and roast and grind it yourself as you want. It should not be t...
My Books
