Miss Leslie's New Cookery Book
I have endeavored to render this work a complete manual of domestic cookery in all its branches. It comprises an unusual number of pages, and the receipts are all practical, and practicable - being so carefully and particularly explained as to be easily comprehended by the merest novice in the art. Also, I flatter myself that most of these preparations (if faithfully and liberally followed,) will be found very agreeable to the general taste; always, however, keeping in mind that every ingredient must be of unexceptionable quality, and that good cooking cannot be made out of bad marketing.

"As every woman, whether wife or maid, should be qualified for the duties of a housekeeper, a work which gives the information which acquaints her with its most important duties will no doubt be sought after by the fair sex. This work is ' Miss Leslie's New Cookery Book.' Get it by all means."
- Public Ledger.
Preface- I have endeavored to render this work a complete manual of domestic cookery in all its branches. It comprises an unusual number of pages, and the receipts are all practical, and practicable - being so...
Weights And Measures- Tested and Arranged by Miss Leslie. Wheat flour . . . one pound of 16 ounces . is one quart. Indian meal .... one pound 2 ounces . . is one quart. Butter, ...
Figures Explanatory Of The Pieces Into Which The Five Large Animals Are Divided By The Butchers- Beef 1. Sirloin. 10. Fore Rib: 7 Ribs. 2. Rump. 11. Middle Rib: 4 Ribs. 3. Edge Bone. 12. Chuck Rib: 2 Ribs. 4. B...
Soups- It is impossible to have good soup, without a sufficiency of good meat; thoroughly boiled, carefully skimmed, and moderately seasoned. Meat that is too bad for any thing else, is too bad for soup. Col...
Soups. Part 2- Mushroom Soup Cut a knuckle of veal, or a neck of mutton, (or both, if they are small,) into large pieces, and remove the bones. Put it into a soup-pot with sufficient water to cover the whole, and s...
Soups. Part 3- Family Tomato Soup Take four pounds of the lean of a good piece of fresh beef. The fat is of no use for soup, as it must be skimmed off when boiling. Cut the meat in pieces, season them with a little...
Soups. Part 4- Excellent Bean Soup Early in the evening of the day before you make the soup, wash clean a large quart of dried white beans in a pan of cold water, and about bedtime pour off that water, and replace ...
Soups. Part 5- Cabbage Soup Remove the fat and bone from a good piece of fresh beef, or mutton - season it with a little salt and pepper, put it into a soup-pot, with a quart of water allowed to each pound of meat....
Soups. Part 6- Fine Onion Soup Take a fine fresh neck of mutton, and to make a large tureen of soup, you must have a breast of mutton also. Let the meat be divided into chops, season it with a little salt, and put ...
Soups. Part 7- Carrot Soup Take a good piece of fresh beef that has not been previously cooked. Remove the fat. It is of no use in making soup; and as it must all be skimmed off when boiling, it is better to clear ...
Soups. Part 8- Pepper-Pot Have ready a small half pound of very nice white tripe, that has been thoroughly boiled and skinned, in a pot by itself, till quite soft and tender. It should be cut into very small strips...
Soups. Part 9- Duck Soup Half roast a pair of fine large tame ducks, keeping them half an hour at the fire, and saving the gravy, the fat of which must be carefully skimmed off. Then cut them up; season them with b...
Soups. Part 10- Almond Soup Is made in the above manner, substituting pounded almonds for the grated cocoa-nut. You must have half a pound of shelled sweet almonds, mixed with two ounces of shelled bitter almonds. A...
Soups. Part 11- Autumn Soup Begin this soup as early in the day as possible. Take six pounds of the lean of fine fresh beef; cut it into small pieces; sprinkle it with a tea-spoonful of salt, (not more); put it into...
Soups. Part 12- Vegetable Soup - (Very Good) Soak all night, in cold water, either two quarts of yellow split peas, or two quarts of dried white beans. In the morning drain them, and season them with a very little s...
Soups. Part 13- Wild Duck Soup This is a company soup. If you live where wild ducks are abundant, it will afford an agreeable variety occasionally to make soup of some of them. If you suspect them to be sedgy or fis...
Soups. Part 14- Squatter's Soup Take plenty of fresh-killed venison, as fat and juicy as you can get it. Cut the meat off the bones and put it (with the bones) into a large pot. Season it with pepper and salt, and p...
Soups. Part 15- Fish Soup All fish soups should be made with milk, (if unskimmed so much the better,) using no water whatever. The best fish for soup are the small sort of cat-fish; also tutaug, porgie, blue fish, w...
Soups. Part 16- Oyster Soup Strain the liquor from one hundred oysters, and carefully remove any bits of shell or particles of sea-weed. To every pint of oyster liquor allow an equal quantity of rich milk. Season it...
Soups. Part 17- Friday Soup For summer. - This is a fast-day soup. Pare and slice six cucumbers, and cut up the white part or heart of six lettuces; slice two onions, and cut small the leaves of six sprigs of fresh ...
Fish- To Clean Fish This must always be done with the greatest care and nicety. If sent to table imperfectly cleaned, they are disgraceful to the cook, and disgusting to the sight and taste. Handle the fis...
Fish. Part 2- Baked Fish This is a dish for company. You may bake in the same manner a shad, a fresh codfish, a sheep's head, a white fish, or a blue fish, or a pair of large black fish. Trout also are considered ...
Fish. Part 3- Fish Cakes Take codfish (either fresh or salt) that has been boiled the day before. Carefully remove the bones, and mince the flesh. Mix with it a quantity of warm mashed potatos, (mashed with butter...
Fish. Part 4- Trout Trout is considered a very nice fish, and is in season in the summer. When fresh it is a fine flesh color, and its spots are very bright. To fry trout, dry them in a cloth. Score them deeply, a...
Fish. Part 5- Fried Cat-Fish The best cat-fish are the small ones. If too large, they are generally coarse and strong. They must be cooked quite fresh; if possible, directly out of the water. They are very popular...
Fish. Part 6- Clam Chowder Put into boiling water from fifty to a hundred of the small sand clams; and when all their shells have opened, take them out, as they are then sufficiently boiled. Extract all the hard, ...
Fish. Part 7- Roasted Salmon Take a large piece of fine fresh salmon, cut from the middle of the fish, well cleaned and carefully scaled. Wipe it dry in a clean coarse cloth. Then dredge it with flour, put it on t...
Fish. Part 8- Pickled Salmon Clean a fine fresh salmon, and remove the bones. Cut off the head, fins, and tail. Fish, to be pickled, should (instead of washing) be wiped, and rubbed with a clean dry cloth. Cut it ...
Fish. Part 9- Fried Halibut There is a great deal of eating in a halibut, as it is a fish of immense size, and has only the back bone. It is sold in pieces of any weight or quantity, and is exceedingly white and d...
Fish. Part 10- Baked Turbot Or Sheep's Head-Fish Having cleaned the fish, soak it an hour or two in salt and water, and afterwards wash it well through two or three fresh waters. Then dry it in a clean towel. Score...
Fish. Part 11- Stewed Codfish Take fine fresh cod, and cut it into slices an inch thick, separated from the bones. Lay the pieces of fish in the bottom of a stew-pan: season them with grated nutmeg; half a dozen bl...
Fish. Part 12- To Keep A Shad Fresh By the following process, (which we can highly recommend from experience,) a shad may be kept twenty-four hours, or indeed longer, so as to be perfectly fresh in taste and appear...
Shell Fish- To Choose Oystees Insert a knife, and if the shell instantly closes firmly on the knife, the oysters are fresh. If it shuts slowly and faintly, or not at all, they are dying, or dead. When the shells...
Shell Fish. Part 2- Fried Oysters For frying, take only the largest and finest oysters. They should be as fresh as you can get them. Salt oysters are not good for frying. Take them out of their liquor, carefully, with a...
Shell Fish. Part 3- Scolloped Clams Having boiled a quantity of small sand-clams till they open of themselves, remove them from the shells. Drain away the liquor, and chop them small, omitting the hardest parts. Season ...
Shell Fish. Part 4- Pickled Oysters Take a hundred fine large oysters - set them over the fire in their own liquor - add two ounces of nice fresh butter, and simmer them slowly for ten minutes; skimming them well. If th...
Shell Fish. Part 5- Oyster Loaves Take some tall fresh rolls, or small loaves. Cut nicely a round or oval hole in the top of each, saving the pieces that come off. Then carefully scoop out most of the crumb from the ins...
Shell Fish. Part 6- Oyster Pie Having buttered the inside of a deep dish, line it with puff-paste rolled out rather thick; and prepare another sheet of paste for the lid. Put a clean towel into the dish (folded so as to...
Shell Fish. Part 7- Terrapins In buying terrapins select the largest and thickest. Like all other delicacies, the best are the cheapest in the end. Small poor terrapins are not worth the cost of the seasoning. A poor te...
Shell Fish. Part 8- A Terrapin Pot-Pie Take several fine large terrapins, the fattest and thickest yon can get. Put them into a large pot of water that is boiling hard; and boil them half an hour or more. Then take them...
Shell Fish. Part 9- To Dress A Turtle The turtle should be taken out of water, and killed over night in winter, and early in the morning in summer. Hang it up by the hind fins, and before it has had time to draw in its ...
Shell Fish. Part 10- Turtle Pasty When the meat has been all extracted, scrape and wash the large back shell of the turtle till it is perfectly clean. Make a rich puff-paste. Poll it out thin, and line with it the bottom...
Shell Fish. Part 11- Fine Lobster Salad - (This Is For Com-Pany) Boil eight eggs for ten minutes, or till quite hard. Lay them in cold water, or cool them by laying bits of ice among them. When quite cold, cut each egg l...
Shell Fish. Part 12- Crabs Crabs are seldom eaten except at the sea-shore, where there is a certainty of their being fresh from the water. They are very abundant, but so little is in them, that when better things are to ...
Beef- Roasting Beef The prime piece of beef for roasting is the sirloin; but being too large for a small family, the ribs are generally preferred, when there are but few persons to eat of it. So also is th...
Beef. Part 2- Broiled Beef Steaks The best steaks are those from the tender-loin. Those from the round or rump require beating with a rolling-pin. A steak-mallet tears them and destroys the juices of the meat. Wit...
Beef. Part 3- Beef Steak With Oysters Take very fine tender sirloin steak, divested of fat and bone; cut them not larger than the palm of your hand; lay them in a stew-pan with some bits of fresh butter rolled in ...
Beef. Part 4- Fried Corned Beef This is a very homely and economical dish, but it is liked by many persons. Cut thin slices from a cold round of beef, and season them with pepper. Fry them brown over a quick fire,...
Beef. Part 5- A-La-Mode Beef Remove the bone from a fine round of fresh beef, and also take off the fat. For a round that weighs ten pounds, make seasoning or stuffing in the following proportions. Half a pound of...
Beef. Part 6- To Stew Cold Corned Beef Cut about four pounds of lean from a cold round of beef, that tastes but little of the salt. Lay it in a stew-pan, with a quarter of a peck of tomatos quartered, and the same...
Stewed Beefsteaks With Oysters- Take some fine tender beef-steaks cut from the. sirloin. If they are taken from the round they should be beaten with a rolling-pin to make them tender. Put them into a close stew-pan, with barely suff...
Stewed Beefsteaks With Oysters. Part 2- Beef Stewed With Oysters Pre-pare two or three pounds of the best beef, by trimming off all the fat, and removing the bone. Lay in the bottom of the stew-pan a few bits of fresh butter rolled in flou...
Stewed Beefsteaks With Oysters. Part 3- Beef's Heart Wash, the heart well, and soak it in a pan of tepid water till all the blood is drawn out of the ventricles, and it is made very clean and dry. Next par-boil it a quarter of an hour. The...
Stewed Beefsteaks With Oysters. Part 4- Meat Pies May be made in the above man-ner of lamb, veal, or pork. Also of venison or any sort of fresh meat. Pie crust for baking should be shortened with butter, or with the dripping of roast beef,...
Stewed Beefsteaks With Oysters. Part 5- Pot-Pies The preceding receipt is good for any sort of pot-pie. They are all on the same principle. The meat to be divested of the fat, and stewed first in a pot by itself, saving the gravy. The past...
Stewed Beefsteaks With Oysters. Part 6- To Boil Tripe Clean the tripe very carefully, giving it a thorough scraping, and washing in warm water, and trim off the superfluous fat. Lay it all night in weak salt and water. Then wash it again. ...
Stewed Beefsteaks With Oysters. Part 7- Tongues Corned or salted tongues are very little in use now. They spoil so soon, that it is scarcely possible to obtain one that has not been salted too late; and when quite fresh, they have a faint,...
Stewed Beefsteaks With Oysters. Part 8- Larded Tongue Take a large cold tongue, that has been well boiled. Trim off the roots. Have ready some slips of the fat of cold boiled ham, cut into long thin pieces, about as thick as straws. With a...
Mutton- Mutton If mutton is good it is of a fine grain; the lean is of a bright red color, and the fat firm and white. Unless there is plenty of fat the lean will not be good; and so it is with all meat. If ...
Mutton. Part 2- Mutton Steaks Stewed Take some tender mutton steaks, cut from the leg. Beat them a little with a rolling pin, and season them with pepper and salt. Put them into a stew-pan with sliced potatos, slice...
Mutton. Part 3- Mutton Steaks Fried Make a nice batter of grated bread-crumbs, milk and beaten egg, and put it in a shallow pan. Prepare some fine steaks cut from the loin, divested of fat, and with the bone cut sho...
Mutton. Part 4- Lamb The vein in the neck of the fore-quarter should be blueish, and firm - otherwise do not buy it. If greenish or yellowish, it is tainted, and fit only for manure. Never buy any thing that has bee...
Mutton. Part 5- Lamb Steaks Cut some nice cutlets or steaks (without any bone) from a hind-quarter of lamb. Lay them in a stew pan, and season them with a little salt and cayenne, adding some butter rolled in flour....
Mutton. Part 6- Larded Lamb Cut off the fillet or round from a nice hind-quarter of lamb, and remove the bone from the centre. Make a stuffing or forcemeat of bread-crumbs, fresh butter, sweet marjoram, and sweet ba...
Veal- Veal Do not buy veal unless the vein in the shoulder looks blue or bright red. If of any other color, the veal is not fresh. A calf's head should have the eyes full and prominent. If they are dull an...
Veal. Part 2- Roast Veal Hashed Take whatever cold roast veal was left from yesterday. To prepare it for a breakfast dish, cut it into small bits, and put it (without any water) into a stew-pan, adding to it the v...
Veal. Part 3- To Hash Cold Meat The best way of re-cooking cold roast meat, (veal, beef, or pork,) is to hash it, cutting it into mouthfuls, and stewing it in its own gravy, without a drop of water. For this purpo...
Veal. Part 4- Veal Cutlets Cut your veal cutlets from the fillet or round about half an inch thick. Season them slightly with a little salt and cayenne. Have ready a pan with grated bread-crumbs, and another with ...
Veal. Part 5- Veal Fritters Take some thin slices of cold roast veal, and trim them round or circular. Beat them with a rolling-pin, to make them very tender, and season them with a little salt and pepper and some...
Veal. Part 6- Stewed Liver Having soaked a fine calf's liver for two hours in cold water, cut it into thick slices, and then cut the slices into mouthfuls. Chop fine a small bunch of sweet marjoram, and sprinkle i...
Veal. Part 7- Fried Chitterlings Get chitterlings ready prepared by the butcher. Wash them, and let them lie an hour or two in weak salt and water. Then drain them, cut them in pieces, and parboil them. Dry them i...
Veal. Part 8- Stewed Calf's Head Take a fine, large calf's head; empty it; wash it clean, and boil it till it is quite tender, in just water enough to cover it. Then carefully take out the bones, without spoiling ...
Veal. Part 9- Veal Rissoles Take as much fine wheat bread as will weigh one pound, after ail the crust is cut off. Slice it; put it into a pan and pour over it as much rich milk as will soak it thoroughly. After i...
Veal. Part 10- Fricasseed Sweetbreads Take half a dozen sweetbreads; clean them thoroughly, and lay them for an hour or two in a pan of water, having first removed the strings and gristle. Then put them into a stew...
Sweetbreads And Cauliflowers- Take four large sweetbreads, and two fine cauliflowers. Split open the sweetbreads and remove the gristle. Soak them awhile in lukewarm water. Then put them into a sauce-pan of boiling water, and let ...
Sweetbreads And Cauliflowers. Continued- Sweetbread Pies Make shells of puff-paste, and bake them empty. When done, fill them to the top with the above mixture. Have ready a lid for each pie, baked on a flat plate, and lay it on the top of ...
Pork- Pork Young pork has a thin rind or skin, easily indented by pressing with the finger, and the lean will break by pinching. If fresh, the meat is smooth and dry; but if damp and clammy, it is tainted....
Pork. Part 2- Sweet Potato Pork Boil, peel, and mash a sufficiency of sweet potatos, moistened with butter and egg. Cover with them the bottom of a deep dish; then put on a layer of slices of fresh pork, sprinkled...
Pork. Part 3- Pork Steaks, Stewed Take some nice fresh pork steaks, cut either from the leg or the loin. Trim off the superfluous fat. Season them with a little salt and pepper, and plenty of minced sage. Put in w...
Pork. Part 4- Apple Pork Pie Core, peel, and quarter some fine juicy baking-apples. Make a nice paste with fresh butter and sifted flour, and line with it the bottom and sides of a deep dish. Put in the apples, an...
Pork. Part 5- Pork Olives Cut slices from a fillet or leg of cold fresh pork. Make a forcemeat in the usual manner, only substituting for sweet herbs some sage-leaves, chopped fine. When the slices are covered wit...
Pork. Part 6- Pork With Peas Pudding Boil a nice piece of pickled or corned pork, (the leg is the best,) and let it be well skinned, and thoroughly cooked. To make the pudding, pick over and wash through cold wate...
Pork. Part 7- Bologna Sausages Take three pounds of the lean of a round of corned or salted beef, and three pounds of the lean of corned or salted pork. Boil them for an hour in separate pots, Take them up, let th...
Ham, Etc- Brine For Pickling Meat To every four gallons of water allow four pounds of fine salt, two ounces of saltpetre, three pounds of brown sugar, and two quarts of West India molasses. Boil the whole toge...
Ham, Etc. Part 2- Boiled Ham Having soaked a fine harn from early in the evening till near bed-time, putting it into warm water, and changing that water about ten or eleven o'clock - wash and brush it well in the morn...
Ham, Etc. Part 3- Madeira Ham This is a dish only seen at dinner parties. No one can believe, for a moment, that hams really cooked in Madeira wine are served up every week at hotels, particularly at those houses wher...
Ham, Etc. Part 4- Nice Fried Ham Having scalded and soaked some nice ham, cut it into rather thick slices, and then cut these slices into mouthfuls or little narrow slips. Put them into a hot frying-pan, and fry them ...
Ham, Etc. Part 5- Ham Toast Make some very nice slices of toast, with all the crust trimmed off; and dip each toast for an instant into a bowl of hot water, then butter it slightly. Have ready some grated cold ham, an...
Ham, Etc. Part 6- To Boil Bacon Put two or three pounds of nice bacon into a pot with plenty of cold water, and let it simmer slowly for an hour before it begins to boil. Skim it well, and when no more scum rises, put...
Ham, Etc. Part 7- Stewed Ham Cut some thin slices of cold boiled ham. Season them slightly with pepper. No salt. Lay them in a stew pan with plenty of green peas or lima beans, or else cauliflowers, or young summer ca...
Venison- You may judge of the age of venison by looking at the hoof, which is always left on the leg. The deer is young if the cleft of the hoof is small and smooth; but large and rough, if he is old. Buck ven...
Venison. Part 2- Stewed Venison Steaks Take some fine steaks of freshly killed venison. Cut them from the upper part of the leg. Make a forcemeat, or stuffing, with bread soaked in milk, mixed with fresh butter, with...
Venison. Part 3- Very Plain Venison Pie Cut from the bone some good pieces of fine fresh venison, season them slightly with salt and pepper, and put them into a pot with plenty of potatos, (either sweet or white,) sp...
Venison. Part 4- Rabbits Rabbits should be young and tender, but full-grown and fat. Two are required to make a dish. One rabbit, except for an invalid, is scarcely worth the trouble of cooking; and, being naturally ...
Venison. Part 5- Rabbit Pot-Pie Cut up the rabbits, and stew them in a little water. When nearly done, put the pieces into a pot and intersperse them with bits of cold ham. Add the gravy left from the stew. Season wi...
A Coated Hare, Or Large Rabbit- The hare, or rabbit, should be large and fat. Save the liver and heart to assist in the gravy, which ought to be made of some pieces of the lean of good fresh beef, seasoned with pepper, salt, and nut...
Poultry And Game- Spring chickens bring a high price, and are considered delicacies, but they are so insipid, and have so little on them, that we think the purchase of them, when very young, a mere fashionable extravag...
Poultry And Game. Part 2- Oyster Turkey. - (French Dish.) Prepare a fine young hen turkey, for boiling; skewering the liver and gizzard under the pinions. Fill the body well with fine large fresh oysters, having removed their...
Poultry And Game. Part 3- A Boned Turkey For this purpose you must have a fine, large, tender turkey; and after it is drawn, and washed, and wiped dry, lay it on a clean table, and take a very sharp knife, with a narrow blade...
Poultry And Game. Part 4- Roast Goose A goose for roasting should be young, tender, and fat; so tender, that the skin can easily be torn by a pin; the bill and legs smooth and of a light yellow color, and the toes breaking wh...
Poultry And Game. Part 5- Goose Pie The old fashioned goose pie made with a standing crust, (the flour being mixed with boiling water, and therefore unfit for eating,) is now obsolete. They were generally sent as Christmas pr...
Poultry And Game. Part 6- Roast Ducks Take a pair of fine fat ducks, and having prepared them nicely for the spit, put them, for a few minutes, into boiling water to loosen the skin, which must be peeled entirely off, to have...
Poultry And Game. Part 7- To Roast Canvas-Back Ducks Having trussed the ducks, put into each a thick piece of soft bread that has been soaked in port wine. Place them before a quick fire and roast them from three quarters to ...
Poultry And Game. Part 8- Terrapin Ducks Take a fine large plump duck- Cut it in small pieces, and stew it in merely as much water as will cover it well, and keep it from burning. Let it stew gently, and skim it well. When it...
Poultry And Game. Part 9- Pulled Fowl This is a side dish for company. Select a fine tender fowl, young, fat, full-grown, and of a large kind. When quite done take it out of the pot, cover it, and set it away till wanted. The...
Poultry And Game. Part 10- Fricasseed Chicken Have ready a pair of fine plump full-grown fowls nicely prepared for cooking. Strip off all the skin, and carve the fowls neatly. Reserve all the white meat and best pieces for the...
Poultry And Game. Part 11- French Chicken Pie Parboil a pair of full-grown, but fat and tender chickens. Then take the giblets, and put them into a small sauce-pan with as much of the water in which the chickens were parboiled...
Poultry And Game. Part 12- Tomato Chicken Take four small chickens or two large ones, and cut them up as for carving. Put them into a stew-pan, with one or two large slices of cold boiled ham cut into little bits; eight or ten...
Poultry And Game. Part 13- Chicken Pot-Pie Cut up and parboil a pair of large fowls, seasoning them with pepper, salt, and nutmeg. You may add some small slices of cold ham; in which case use no salt, as the ham will make it s...
Poultry And Game. Part 14- Country Captain This is an East India dish, and a very easy preparation of curry. The term country captain, signifies a captain of the native troops, (or Sepoys,) in the pay of England; their own c...
Poultry And Game. Part 15- Salmi Of Partridges - (French Dish) Having covered two large or four small partridges with very thin slices of fat cold ham, secured with twine, roast them; but see that they are not too much done. ...
Poultry And Game. Part 16- Thatched House Pie - (French Dish.) Rub the inside of a deep dish with two ounces of fresh butter, and spread over it two ounces of vermicelli. Then line the dish with puff-paste. Have ready some bi...
Poultry And Game. Part 17- Plovers This is a very nice bird, with a peculiar and pleasant flavor. They abound near our large bays and estuaries in the vicinity of the ocean. There are two sorts, the green plover and the gray. ...
Sauces- Melted Butter For Sauces. - This is frequently called Drawn Butter. For this purpose none should be used but fresh butter of the very best quality. It is usually sent to table with boiled fish and bo...
Sauces. Part 2- White Thickening - (French Roux) Cut up a quarter of a pound of the best fresh butter, and put it into a well tinned or enameled saucepan. Set it over a moderate fire, and melt it slowly, shaking it ...
Sauces. Part 3- Shrimp Sauce Shrimps are the smallest shell-fish of the lobster species. Put them into salted boiling water. They are done when they have turned entirely red. When cold, pull off the heads, and peel ...
Sauces. Part 4- Mint Sauce This is only used for roast lamb in the spring. When the lambs are grown into sheep, the mint is too old for sauce. But they harmonize very pleasantly when both are young. Take a large bu...
Sauces. Part 5- Fennel Sauce The fennel should be young and fresh. Take a large handful, or more, and having washed it clean, strip the leaves from the stems, and boil it till quite tender. Put it into a sieve, and ...
Sauces. Part 6- Tomato Sauce Scald some large ripe tomatos, to make them peel easily. Then quarter them, and press them through a sieve to divest them of their seeds. Put the juice into a stew-pan, adding some bits ...
Sauces. Part 7- Walnut Catchup Take two hundred walnuts or butter-nuts, while the green shell is still so soft that you can pierce it with the head of a pin. Bruise them to small pieces, in a marble mortar. Transfer...
Sauces. Part 8- Cucumber Catchup For a small quantity of this catchup, take twelve fine full-grown cucumbers, and lay them an hour in cold water. Then pare them, and grate them down into a deep dish. Grate also two ...
Sauces. Part 9- Sauce Robert Peel five large onions, and parboil them to take off some of the strength. Cut them into small dice, and put them into a stew-pan with a quarter of a pound of fresh butter, divided into ...
Sauces. Part 10- Madras Curry Powder Pound separately, and sift, six ounces of coriander seed, three of turmeric, one of black pepper, two of cummin, one of fennel seed, and half an ounce of cayenne. Mix all together...
Sauces. Part 11- Fine Pudding Sauce Take a large half-pint cup of the best fresh butter, and the same quantity of powdered loaf-sugar. Put them together in an earthen pan, and beat them to a light thick cream. Then m...
Sauces. Part 12- Apple Sauce Get fine juicy apples - bell-flowers are the best for cooking. Sweet apples cook very badly - becoming tough, dry and tasteless. Green apples, if full grown, cook well, and have a pleasan...
Sauces. Part 13- Currant Sauce Take fine ripe currants, and strip them from the stems. Put them into a pan, and mash them with a large spoon, or a wooden beetle. Stew them in their own juice (no water,) and sweeten t...
Sauces. Part 14- Fine Prune Sauce Wash a pound of prunes, and stew them in orange juice, adding the yellow rind of an orange, pared so fine as to be transparent - or grate it. Stir them up frequently, and when quite ...
Vegetables- All vegetables are best when fresh, as can easily be discovered by the difference between those newly brought from the garden, and those that have been kept in a provision shop till next day, (and per...
Vegetables. Part 2- Roast Potatos Potatos for roasting should always be large and fine. If small, they go all to skin. Select those that are nearest of a size, and wash them very clean, and wipe every one with a cloth...
Vegetables. Part 3- Stewed Potatos Having pared some fine raw potatos, quarter them, and put them into a stew-pan with a little salt, pepper, and some green sweet marjoram stripped from the stalks, and scattered among t...
Vegetables. Part 4- Cale Cannon Boil in one pot a fine large cabbage, and when done, drain and press it in a cullender till all the water is squeezed out. Have boiled in another, four or five large mealy potatos. Peel a...
Vegetables. Part 5- Dressing For Slaw Mix a small pint of real cider vinegar with four large table-spoon fills of nice fresh butter, divided into four bits, and each bit rolled in flour; a tea-spoon of salt, and a salt-...
Vegetables. Part 6- Baked Egg-Plants Prepare several fine large unblemished egg-plants, by scooping out the inside or pulp with a spoon, leaving the rind standing. To do this you must cut off very nicely and evenly a ro...
Vegetables. Part 7- Fried Cauliflower Having laid a fine cauliflower in cold water for an hour, put it into a pot of boiling water that has been slightly salted, (milk and water will be still better,) and boil it twenty...
Vegetables. Part 8- Fried Celery Take fine large celery, cut it into pieces three or four inches in length, and boil it tender, having seasoned the water with a very little salt. Then drain the pieces well, and lay them...
Vegetables. Part 9- Scolloped Tomatos Take fine large tomatos, perfectly ripe. Scald them to loosen the skins, and then peel them. Cover the bottom of a deep dish thickly with grated bread-crumbs, adding a few bits of f...
Vegetables. Part 10- Plain Lettuce Peas Cover the bottom and sides of a stew-pan with large fresh leaves taken from lettuces. Have ready the peas, which should be young and green. To each quart of shelled peas allow two ...
Vegetables. Part 11- Stewed Cucumbers Pare six fine fresh cucumbers. Cut each of them lengthways into four pieces; lay them for an hour in a pan of cold water. Take a clean stew-pan, and place in its bottom two table-spo...
Vegetables. Part 12- Onion Eggs Boil a dozen eggs quite hard. Slice and fry in fresh butter five or six onions. Slice (whites and yolks together) ten of the eggs, reserving two for the seasoning. Drain the sliced onions,...
Vegetables. Part 13- To Boil Ochras For boiling, the ochras should be young and small. Wash them, and cut off a small piece from each end. Boil them till very tender throughout. Then drain them well, and transfer them to...
Vegetables. Part 14- Stewed Peas Having prepared the peas as above, put them into a stew-pan without any water. Mix among them plenty of bits of nice fresh butter, sufficient to cook them. Let them stew slowly in the but...
Vegetables. Part 15- Lima Beans Shell the lima beans into a pan of cold water. Let them lie in it an hour. Put them in boiling water, little more than enough to cover them, and boil them till soft and tender. When done, ...
Vegetables. Part 16- Sydney Smith's Salad-Dressing Have ready two well-boiled potatos, peeled and rubbed through, a sieve; they will give peculiar smoothness to the mixture. Also, a very small portion of raw onion, not m...
Vegetables. Part 17- Carrots Having washed the carrots, and scraped off the outer skin with a sharp knife, or taken off a very thin paring, split them a few inches down, leaving a long cleft in the upper half only, and p...
Vegetables. Part 18- Squashes Or Cymlings See that the squashes are not turning old, and hardening. Wash them, and cut them into four pieces each; but do not split them. Put them on in boiling water, with a little salt. ...
Vegetables. Part 19- Stewed Mushrooms Peel and wash a quart of very fresh mushrooms, and cut off all the stems. Button mushrooms are best; but if you can only procure large ones, quarter them. Sprinkle them slightly with...
Vegetables. Part 20- Carolina Grits Or Small Hominy The small-grained hominy must be washed and boiled in the same manner as the large, only allow rather less water for boiling. For instance, put a pint and a half of wat...
Vegetables. Part 21- Summer Saccatash String a quarter of a peck of young green beans, and cut each bean into three pieces, (not more,) and do not split them. Have by you a pan of cold water, and throw the beans into it ...
Vegetables. Part 22- To Keep Tomato Pulp Having boiled them till entirely dissolved, (adding a little salt and pepper) press and strain them through a sieve, pour the liquor into pint or half-pint bottles, (which must be...
Bread, Plain Cakes, Etc- Hints On Heating Ovens And Baking Brick ovens are generally heated with dry-fagots or small branches, or with light split wood. For baking bread, the oven-wood must be heavier than for pies. A heap o...
Bread, Plain Cakes, Etc. Part 2- Dried Corn Meal Yeast Cakes Half a pound of fresh hops, four quarts of water, a pint of wheat or rye flour, half a pint of strong fresh yeast from the brewer or baker, three pints or more of indian m...
Bread, Plain Cakes, Etc. Part 3- Indian Bread Or Pone Four quarts of indian meal sifted, a large half pint of wheat flour, a table-spoonful of salt, half a pint of strong fresh yeast, a quart of warm water. Sift into a large deep pa...
Bread, Plain Cakes, Etc. Part 4- Indian Rye Bread Two quarts of indian meal, two quarts of rye meal, three pints of milk or water, two tea-spoonfuls of salt, half a pint of strong fresh yeast. Having sifted the rye and indian meal i...
Bread, Plain Cakes, Etc. Part 5- Egg Pone Three eggs, a quart of indian meal, a large table-spoonful of fresh butter, a small tea-spoonful of salt, a half pint (or more) of milk. Beat the eggs very light, and mix them with the milk....
Bread, Plain Cakes, Etc. Part 6- Indian Meal Gruel This is an excellent food for the sick. Having sifted some indian meal, mix in a quart bowl three table-spoonfuls of the meal with six of cold water. Stir it smooth, and press out t...
Bread, Plain Cakes, Etc. Part 7- Common Griddle Cake A quart of Indian meal, sufficient warm water to make a soft dough, a small tea-spoonful of salt. Put the in-dian meal into a pan, and add the salt. Make a hole in the centre of t...
Bread, Plain Cakes, Etc. Part 8- Corn Meal Breakfast Cakes A quart of indian meal; a handful or more of wheat flour; a large salt-spoon of salt; a quart of warm water; an additional pint of lukewarm water; a bit of pearlash the size...
Bread, Plain Cakes, Etc. Part 9- Nice Rye Batter Cakes A quart of lukewarm milk, two eggs, a large table-spoonful of fresh brewer's yeast or two of home-made yeast; sufficient sifted rye meal to make a moderate batter; a salt-spoon ...
Bread, Plain Cakes, Etc. Part 10- Carolina Rice Cakes Having picked and washed half a pint of rice, boil it by itself till the grains lose all form, and are dissolved into a thick mass or jelly. While warm, mix into it a large lump o...
Bread, Plain Cakes, Etc. Part 11- Short Cake As this requires no rising, it may be mixed and prepared at half an hour's notice. Take a quart and a pint of wheat flour, sift it into a pan, and divide into three parts three quarters of...
Bread, Plain Cakes, Etc. Part 12- Sally Lunn. Cake This is a favorite tea cake, and so universally liked that it is well to make a liberal quantity of the mixture, and bake it in two loaves. Sift into a large pan three pounds of fine...
Bread, Plain Cakes, Etc. Part 13- Home-Made Bread You cannot have good bread without good flour, good yeast, good kneading, and good baking, all united. Like many other things, the best flour is always the cheapest in the end. There ...
Bread, Plain Cakes, Etc. Part 14- Rolls Are made as above, except that they are mixed with warm milk instead of water, and a little fresh butter rubbed into the dough. Twist Bread Before you put the dough into the baking pans, di...
Bread, Plain Cakes, Etc. Part 15- Rusk Sift a quart of flour into a pan. Make a hole in the centre, and pour in a quarter of a pound of fresh butter, cut up and softened in half a pint of milk warmed on the stove. Beat two eggs very ...
Bread, Plain Cakes, Etc. Part 16- Waffles We are indebted to the Germans for this cake, which, if this receipt is exactly followed, will be found excellent. Warm a quart of milk, and cut up in it a quarter of a pound of the best fres...
Bread, Plain Cakes, Etc. Part 17- Common Crullers The above mixture for dough-nuts will make good crullers. Flour your pasteboard, lay the dough upon it, roll it very thick, and cut it into strips with a jagging iron. Take off short ...
Plain Desserts- Molasses Pudding Sift into a pan a large quart of yellow indian meal. Simmer over the fire a quart of milk, a pint of West India molasses, stirred in while the milk is hot. Put the milk and molasses ...
Plain Desserts. Part 2- Molasses Pot-Pie Make plenty of paste, allowing to each quart of flour a small half pound of finely minced suet. Line the pot three-quarters up the sides with paste, and put in a quart of West India ...
Plain Desserts. Part 3- Orange Fritters For frying fruit fritters use nice fresh butter. Peel, and cut into round slices (not very thin) some fine oranges, removing the seeds carefully. Put into each fritter (while frying) ...
Plain Desserts. Part 4- Milk Pottage Or Farmer's Rice Take some rich milk, and put it on to boil in a pot of sufficient size. When it has begun to boil, stir in, by degrees, enough of wheat flour to make it about as thick a...
Plain Desserts. Part 5- Bread Pudding Grate or crumble as much stale wheat bread (omitting the crust) as will fill a pint bowl when done. Boil a pint of good milk with a broken-up stick of cinnamon in it. Strain the milk, a...
Plain Desserts. Part 6- Apple Dumplings For dumplings the apples should be large and juicy - pippins, bell-flowers, or the best you can get. Small sweet apples make very poor dumplings. Having pared the apples, extract the ...
Plain Desserts. Part 7- Rolled Pudding Have ready a quart or more of apples stewed with very little water, sweetened with brown sugar, and flavored with lemon or rose. Prepare a nice suet paste. Roll it out, and cut it into...
Plain Desserts. Part 8- Baked Pears Take good-sized pears. Small ones are not worth the trouble of cooking. Peel them, split them in half, and remove the core, the stem, and the blossom end. Strew them well with brown sugar...
Plain Desserts. Part 9- Very Plain Pie-Crust Sift a quart of flour into a pan. Mix together, with a knife, a quarter of a pound of fresh butter, and a quarter of a pound of lard, and when they are well blended mix them with...
Plain Desserts. Part 10- Excellent Plain Paste Sift into a deep pan a quart and a pint of the best superfine flour. Have ready (set on ice, and covered with a thick double cloth) a pound of the very best fresh butter. When y...
Fine Desserts- The Best Puff-Paste To a pound of the best fresh butter allow a pound of the finest flour, sifted into a deep pan. Have on a plate some additional sifted flour for sprinkling and rolling in. Divide t...
Fine Desserts. Part 2- Borders Of Paste These are made of fine puff-paste cut into handsome patterns, or wreaths of leaves or flowers. They are laid round the broad edge of the deep plate that contains a rich pudding, such...
Fine Desserts. Part 3- Almond Pudding Blanch in hot water a quarter of a pound of shelled sweet and two ounces of bitter almonds, and as you blanch them throw them into a bowl of cold water. When all are thus peeled, take ...
Fine Desserts. Part 4- Sweet Potato Pudding Wash, boil, and peel some fine sweet potatos. Mash them, and rub them through a coarse sieve - this will make them loose and light. If merely mashed the pudding will clod and be ...
Fine Desserts. Part 5- A Meringue Pudding Rub off upon a large lump of sugar the yellow rind of two fine ripe lemons, and mix it with a pound of powdered loaf sugar, adding the juice. Whip, to a stiff froth, the whites onl...
Fine Desserts. Part 6- Florendines These are made of any sort of fruit, stewed in its own juice or in sweetmeat syrup, but when practicable, without any water. A pint of this fruit is mixed with half a pint of fresh butter...
Fine Desserts. Part 7- Vanilla Custards Split a vanilla bean, break it into small bits, and boil it in a half pint of milk, till all the flavor of the vanilla is extracted. Strain it through a very fine strainer, cover it,...
Fine Desserts. Part 8- Fine Plum Pudding This pudding is best when prepared, (all but the milk and eggs,) the day before it is wanted. Seed and cut in half one pound of the best bloom raisins; and pick, wash, and dry befor...
Fine Desserts. Part 9- Mince Pies The best mince meat is made of fresh beef's tongue boiled, peeled, and when quite cold, chopped very fine. The next best is of beef's heart boiled and chopped. The next of cold roast beef....
Fine Desserts. Part 10- Calf's Feet Jelly Select the largest and best calf's feet. Four is called a set. Choose those that, after the hair has been well scalded and scraped off, are prepared with the skins left on. There is...
Fine Desserts. Part 11- Currant Jelly The currants should be large, fine, and fully ripe. The best and sweetest currants grow in the shade; and the largest, also. If exposed to the full heat of our American sun, it turns th...
Fine Desserts. Part 12- Trifle This is a very nice and very elegant party dish, and is served in a large glass bowl. Put into the bottom of the bowl a pound of bitter almond maccaroons. Pour on sufficient madeira or sherry ...
Fine Desserts. Part 13- Finest Blancmange Break up a half pound of the best double-refined loaf sugar. On some of the pieces rub off the yellow rind of two large lemons, having rolled them under your hand to increase the ju...
Fine Desserts. Part 14- Omelette Souffle Break six eggs, se parating the yolks and whites. Give them a slight stir, and strain the whites into one pan and the yolks into another. Add to the yolks three large table-spoonfuls...
Fine Desserts. Part 15- Cream Tart Make a fine puff-paste of equal quantities of fresh butter and sifted flour; mixing into the pan of flour a heaped table-spoonful of powdered sugar, and wetting it with a beaten egg. Rub o...
Fine Desserts. Part 16- Lemon Taffy Put into a porcelain-lined preserving kettle three pounds of the best loaf sugar, and pour on it a pint and a half of very clear water. When it has entirely dissolved, set it over the fir...
Fine Desserts. Part 17- Ice Cream Pewter freezers for ice cream are better than those of block tin; as in them the freezing goes on more gradually and thoroughly, and it does not melt so soon, besides being smoother when do...
Fine Desserts. Part 18- Water Ices Or Sherbet Water ices are made of the juice of fruits, very well sweetened, mixed with a little water, and frozen in the manner of ice cream, to which they are by many persons preferred. T...
Fine Cakes- Plum Cake In making very fine plum cake first prepare the fruit and spice, and sift the flour (which must be the very best superfine,) into a large flat dish, and dry it before the fire. Use none but...
Fine Cakes. Part 2- Iclng Allow to the white of each egg a quarter of a pound of the best loaf sugar, finely powdered; but if you find the mixture too thin, you must add still more sugar. Put the white of egg into a sha...
Fine Cakes. Part 3- Queen Cake Is made in the same manner as pound cake, only with a less proportion of flour, (fourteen ounces, or two ounces less than a pound) as it must be baked in little tins; and small cakes requi...
Fine Cakes. Part 4- Almond Sponge Cake The addition of almonds makes this cake very superior to the usual sponge cake. Sift half a pound of fine flour or arrow root. Blanch in scalding water two ounces of shelled sweet ...
Fine Cakes. Part 5- Lady Cake This cake must be flavored highly with bitter almonds; without them, sweet almonds have little or no taste, and are useless in lady cake. Blanch, in scalding water, three small ounces of sh...
Fine Cakes. Part 6- West India Cocoa-Nut Cake Cut up and peel some pieces of very ripe cocoa-nut. Lay them for a while in cold water. Then take them out and wipe them dry, and grate very fine as much as will weigh half ...
Fine Cakes. Part 7- Silver Cake Scald in a bowl of boiling water two ounces of shelled bitter almonds. As you peel off the skins throw each almond into a bowl of ice-cold water. When all are blanched, take them out, and...
Fine Cakes. Part 8- Jumbles Mix together, all at once, in a deep pan, a pound of butter cut up in a pound of powdered sugar, a pound of sifted flour, and six eggs, previously beaten very light in a pan by themselves. Ad...
Fine Cakes. Part 9- Kisses Having beaten to a stiff froth, till it stands alone, the whites of eight eggs, mix with it, gradually, three quarters of a pound of finely powdered loaf sugar, beating it in very hard, a spoo...
Fine Cakes. Part 10- Ginger Nuts Cut a pound of the best fresh butter into two pounds or two quarts of sifted flour, and half a pound of fine brown sugar. Add four heaped table-spoonfuls of ground ginger; a heaped table-...
Sweetmeats- No sweetmeats can either look well or taste well unless the fruit and the sugar are of the best quality. As in all other branches of cookery, it is false economy to provide bad or low-priced ingredien...
Sweetmeats. Part 2- Marmalade Or Jams Marmalade or jams are the easiest sweetmeats to make, and are useful for all sweetmeat purposes. They are all made nearly in the same manner; and to be very good, and to keep well, ...
Sweetmeats. Part 3- Preserved Citron Melons Take some fine citron melons; pare, core, and cut them into slices. Then weigh them; and, to every six pounds of melon, allow six pounds of the best double refined loaf sugar,...
Sweetmeats. Part 4- Preserved Lemons Or Oranges The fruit must be perfectly ripe, of the best quality, with a smooth rind and fine color. Cut out from the stem end of each, a piece not quite the size of a quarter dollar...
Sweetmeats. Part 5- Brandy Peaches Take large juicy freestone peaches, not so ripe as to burst or mash on being handled. Rub off the down from every one with a clean thick flannel. Prick every peach down to the stone wi...
Sweetmeats. Part 6- Preserved Quinces Take the largest and ripest yellow quinces; after they have remained on the trees till the first frost. Wipe them clean, and boil them whole till they are tender all through, and ca...
Sweetmeats. Part 7- Preserved Cherries No cherries are worth preserving except morellas, or the large Virginia red, or carnation cherries. Stem and stone them carefully, saving the juice; and strew them thickly with pow...
Sweetmeats. Part 8- Country Plums Gather your plums when perfectly ripe, and ready to fall from the trees. Split them with a knife, and remove the stones. Spread them out on large dishes, so as not to touch, and set the...
Pickles- For pickles the articles should all be fine and freshly gathered. They are generally too hard to be cut or eaten conveniently, and there is too much unnecessary fear of pickles proving soft. It is not...
Pickles. Part 2- Pickled Peaches Take eight fine large free-stone peaches, (white or yellow,) when nearly but not quite ripe. Wipe off the down with a clean flannel, and put them into a brine strong enough to bear up...
Pickles. Part 3- Mushrooms Pickled For pickling, the small button mushrooms are best. After cutting off the stalk closely, and with a sharp penknife peeling off carefully their thin outside skin, measure two quarts, ...
Pickles. Part 4- Pickled Cauliflowers Take large, ripe, full-blown cauliflowers. Remove the leaves and stalk, and divide the blossom into pieces or clusters of equal size. Throw them into a porcelain kettle of boilin...
Pickles. Part 5- Pickled Onions Take the small silver-skinned white onions. Peel off the outer skin. Make a brine strong enough to float an egg, skim it well, and when it begins to cool pour it upon the onions. Let t...
Walnuts Or Butternuts Pickled- Gather them in early summer, when they are full-grown, but so tender that a large needle will easily pierce them all through. Rub off the outer skin with a coarse cloth, and then lay them in salt and ...
Preparations For The Sick- Chicken Broth Skin and cut up a fine full-grown fowl. If but little is wanted, take only the dark meat for the broth, and put it into a pot with a small quart of water, and slowly boil it to rags. St...
Preparations For The Sick. Part 2- Herb Teas Have one or more china or white-ware pots for the purpose of making herb teas; and see that, after using, they are well washed, well scalded and dried, and set open in the sun till wanted a...
Preparations For The Sick. Part 3- Carrageen Blancmange Carrageen is a species of sea moss which becomes glutinous when boiled, and is considered remarkably nutritious and strengthening. It can also be rendered very palatable. It is f...
Preparations For The Sick. Part 4- Barley Water Having washed clear two ounces of pearl barley, put it into a sauce-pan-with a quart of water, the grated rind and the juice of a lemon, and two ounces of seeded raisins. Boil it slowly ...
Preparations For The Sick. Part 5- Sweetbreads For Invalids Cut open two fine fresh sweetbreads, and lay them in warm water till all the blood is discharged. Then transfer them to a pan of cold water to blanch or whiten. Stew them in ...
Miscellaneous Receipts- Tea No metal (not even silver,) is good for tea-pots. All tea should be made in china or queensware. Wedgewood (whether black or white) imbibes much of the essence of the tea, and from constant use s...
Miscellaneous Receipts. Part 2- Chocolate There is no plain chocolate better than Baker's prepared cacao, and none has so much of the true chocolate flavor. The foreign chocolate is generally mixed with sugar, spice, and milk. It c...
Miscellaneous Receipts. Part 3- Macaroni In buying macaroni, choose that of a large pipe; see that it is clean and white and that it has not been touched by insects. Half a pound makes one dish. If soaked before boiling it is apt t...
Miscellaneous Receipts. Part 4- Ellen Clark's Pudding Slice, rather thick, some fresh bread. Pare off all the crust. Butter the bread on both sides, and lay it in a deep dish. Fill up with molasses very profusely having first seaso...
Miscellaneous Receipts. Part 5- Good Yeast Take two handfuls of hops. The best hops have a fresh light green color, and a pleasant, lively smell. Pour on them two quarts of boiling water, and let them boil five minutes after they h...
Miscellaneous Receipts. Part 6- Vinegar Mix together in a clean keg three gallons of clear rain water, (that has been caught in a clean tub without running over the roof of a house,) one quart of West India molasses, and one pint o...
Miscellaneous Receipts. Part 7- Mint Julep Cut two or three round slices from a fine ripe pine-apple that has been pared; and take out the core or hard part from the centre of each slice. A still better way is to split down the pin...
Miscellaneous Receipts. Part 8- Eggs To Boil The water must be boiling fast when the eggs are put in. First wipe them clean all over, with a wet cloth. It is true that the shells are never eaten, but still, if brought to table dirt...
Miscellaneous Receipts. Part 9- Egg-Nogg Beat, till very light and thick, the yolks only of six eggs. Stir the eggs, gradu ally, into a quart of rich unskimmed milk, and add half a pound of powdered loaf sugar, a half pint of brand...
Miscellaneous Receipts. Part 10- French Ham Pie Having soaked, boiled, and skinned a small ham of the best quality, and taken out the bone, trim it into a handsome oval shape. Of the trimmings make a rich gravy by stewing them in a ...
Miscellaneous Receipts. Part 11- Vol-Au-Vent Have ready a large quantity of the best and lightest puff paste. Roll it an inch thick, and then cut it neatly into shapes, either square or circular. Bake every one separately on a flat ...
Miscellaneous Receipts. Part 12- Rennets Milk turned into a curd with wine is by no means so good as that which is done with rennet-water alone. The curd and whey do not separate so completely; the curd is less firm, and the whey le...
Miscellaneous Receipts. Part 13- Sweet Potato Pone Stir together till very light and white, three quarters of a pound of fresh butter, and three quarters of a pound of powdered white sugar, adding two table-spoonfuls of ginger. Grat...
Miscellaneous Receipts. Part 14- Ground-Nut Macaroons Take a sufficiency of ground-nuts, or pea-nuts, that have been roasted in an iron pot over the fire; remove the shells, and weigh a pound of the nuts. Put them into a pan of cold...
Miscellaneous Receipts. Part 15- A Washington Pudding Pick, and wash clean half a pound of Zante currants; drain them, and wipe them in a towel, and then spread them out on a flat dish, and place them before the fire to dry thorough...
Miscellaneous Receipts. Part 16- Whipped Cream Meringues Take the whites of eight eggs, and beat them to a stiff froth that will stand alone. Then beat into them, gradually, (a tea-spoonful at a time,) two pounds or more of finely-p...
Miscellaneous Receipts. Part 17- Cocoa-Nut Puffs Break up a large ripe cocoa-nut. Pare the pieces, and lay them awhile in cold water. Then wipe them dry, and grate them as finely as possible. Lay the grated cocoa-nut in well-formed ...
Miscellaneous Receipts. Part 18- Excellent Ground Rice Pudding Take half a pint from a quart of rich milk, and boil in it a large handful of bitter almonds or peach kernels, blanched and broken up; also half a dozen blades of mace, ...
Miscellaneous Receipts. Part 19- To Keep Fresh Butter For Frying. Stewing Take several pounds of the very best fresh butter. Cut it up in a large tin sauce-pan, or in any clean cooking vessel lined with tin. Set it over the fire, an...
Miscellaneous Receipts. Part 20- Molasses Candy Take three quarts of the best West India molasses - no other will do Put it into a thick block-tin kettle, (or a bain-marie) and stir in a pound and a half of the best and cleanest bro...
The Best Cement For Jars- Before preserving and pickling time, buy at a druggist's, two ounces of the clearest and whitest gum traga-canth. Obtain also two grains of corrosive sublimate, (indispensable to this cement), and hav...
A. Bain Marie; Or, Double Kettle- These are most useful and satisfactory utensils, as all who have tried them can certify. They are to be had of various sizes at the best household furniture stores, and are made to order by the chief ...
T. B. Peterson's List Of Publications- The Books in this Catalogue will be found to be the very Best and latest Publications by the most popular and celebrated writers in the world. They are also the most readable and entertaining Books, a...
Charles Dickens' Works- The best and most popular in the world. Ten different editions. No Library can be complete without a Sett of these Works. Reprinted from the Author's last Editions. Peterson's is the only complet...
Captain Marryatt's Works- Either of which can be had separately. Price of all except the four last is 25 cents each. They are printed on the finest white paper, and each forms one large octavo volume, complete in itself. Pete...
Ellen Pickering's Novels- Either of which can be had separately. Price 25 cents each. They are printed on the finest white paper, and each forms one large octavo volume, complete in itself, neatly bound in a strong paper cover...
Mrs. Caroline Lee Hentz's Works- Courtship And Marriage; OR, The Joys And Sorrows Of American Life. With a Portrait of the Author. Complete in two large volumes, paper cover, price One Dollar, or bound in one volume, cloth gilt, for ...
T. S. Arthur's Works- Either of which can be had separately. Price 25 cents each. They are the most moral, popular and entertaining in the world. There are so better books to place in the hands of the young. All will profi...
Charles Lever's Novels- Charles O'Malley, the Irish Dragoon. By Charles Lever. Complete in one large octavo volume of 324 pages. Price Fifty cents; or an edition on finer paper, bound in cloth, illustrated. Price One Dollar....
Charles J. Petersons Works- Kate Aylesford. A story of the Refugees. One of the most popular books ever printed.. Complete in two large volumes, paper cover, Price One Dollar; or bound in one volume, cloth, gilt. Price $1 25, C...
Eugene Sue's Novels- The Mysteries Of Paris; And Gerolstein, the Sequel to it. By Eugene Sue, author of the Wandering Jew, and the greatest work ever written. With illustrations. Complete in two large volumes, octavo. P...
Sir E. L. Bulwer's Novels- Falkland. A Novel. By Sir E. L. Bulwer, author of The Roue, Oxonians, etc. One volume, octavo. Price 25 cents. The Roue; Or The Hazards Of Women. Price 25 cents. The Oxonians. A Sequel to the Ro...
Mrs. Grey's Novels- Either of which can be had separately. Price 25 cents each. They are printed on the finest white paper, and each forms one large octavo volume, complete in itself, neatly bound in a strong paper cover...
George W. M. Reynold's Works- The Necromancer. A Romance of the times of Henry the Eighth. By G. W. M. Reynolds. One large volume. Price 75 cents. The Parricide: OR, The Youth's Career In Crime. By G. W. M. Reynolds. Full of beau...
Ainsworth's Works- Jack Sheppard. Pictorial Life And Adventures Op Jack Sheppard, the most noted burglar, robber, and jail breaker, that ever lived. Embellished with Thirty-nine, full page, spirited Illustrations, desi...
Alexandre Dumas' Works- The Iron Mask, Or The Feats And Adventures Of Raoule De Bragelonne. Being the conclusion of The Three Guardsmen, Twenty Years After and Bragelonne, By Alexandre Dumas. Complete in two large volu...
George Lippard's Works- Washington And His Generals; or, Legends of the American Revolution. Complete in two large octavo volumes of 538 pages, printed on the finest white paper. Price One Dollar. The Quaker City; or. the M...
B. Disraeli's Novels- Vivian Grey. By B. D'Israeli, M. P. Complete in one large octavo volume of 225 pages. Price Fifty cents. The Young Duke; or the younger days of George the Fourth. By B. D'Israeli, M. P. One octavo vo...
Emerson Bennett's Works- Clara Moreland. This is a powerfully written romance. The characters are boldly drawn, the plot striking, the incidents replete with thrilling interest, and the language and descriptions natural and g...
Miss Leslie's New Cook Book- Miss Leslie's New Receipts For Cooking. Comprising new and approved methods of preparing all kinds of soups, fish, oysters, terrapins, turtle, vegetables, meats, poultry, game, sauces, pickles, sweet ...
George Sands' Works- First And True Love. A True Love Story. By George Sand, author of Consuelo, Indiana, etc. It is one of the most charming and interesting works ever published. Illustrated. Price 50 cents. Indiana...
Humorous American Works- Yankee Yarns And Yankee Letters. By Sam Slick, alias Judge Haliburton. Full of the drollest humor that has ever emanated from the pen of any author. Every page will sot you in a roar. Price Fifty cent...
French, German, Spanish, Latin, And Italian Languages- Any person unacquainted with either of the above languages, can, with the aid of these works, be enabled to read, write and speak the language of either, without the aid of a teacher or any oral instr...
Works By The Best Authors- Sketches In Ireland. By William M. Thackeray, author of Vanity Fair, History of Pen dermis, etc. Price 50 cents. The Roman Traitor; OR, The Days Of Cataline And Cicero. By Henry William Herbert. ...
The Lady's Work- Table Book. Full of plates, designs, diagrams, and illustrations to learn all kinds of needlework. A work every Lady should possess. Price 50 cents in paper cover; or bound in crimson cloth, gilt, for...
Works At Twenty-Five Gents Each- Gentleman's Science Of Etiquette, And Guide To Society. By Count Alfred D'Orsay With a portrait of Count D'Or-say. Price 25 cents. Ladies' Science Of Etiquette. By Countess de Calabrella, with her fu...
Excellent Shilling Books- The Seven Poor Travellers. By Charles Dickens. Price 12 1/2 cts. The Schoolboy, And Other Stories. By Dickens. 12 1/2 cents. Sister Rope. By Charles Dickens. Price 12 1/2 cents. Christmas Carol. By...
Bead The Following Opinions Of The Press- This is decidedly the best novel Mr. Bennett has written. He tells his story well, and while leading the reader over the prairies of Texas into the haunts of the wild Indians, or among the equally sa...
Read The Following Opinions Of The Press:- We have perused this work with some attention, and do not hesitate to pronounce it one of the very best productions of the talented author. The scenes are laid in Texas, and the adjoining frontier. Th...
Miss Leslie's New Cookery Book Reviews- One Volume, 652 pages, bound. Price $1.25. T. B. Peterson, No. 102 Chestnut Street, Philadelphia, has just published Miss Leslie's New Cookery Book. It comprises new and approved methods of prepari...
Miss Leslie's New Cookery Book Reviews. Part 2- From The Philadelphia Daily News To the housekeeper, the name of Miss Leslie is a guaranty that what comes from her hand is not only orthodox, but good; and to the young wife about to enter upon the...
Miss Leslie's New Cookery Book Reviews. Part 3- From The Philadelphia Saturday Evening Gazette Miss Leslie's 'New Receipts for Cooking' is perhaps better known than any similiar collection of receipts. The very elegant volume before us, entitled ...