Take a calf’s head; wash and soak it for one hour. Then put it down early in the morning with four quarts of water to boil. When you can separate the meat from the bones easily, take it up. Be careful to take out all the bones, and chop the meat very fine. Then put on your soup to boil again, with two onions, a bunch of parsley and thyme, seasoned with pepper and salt, with a little flour made very smooth in water, allspice, cloves, and mace. Have ready a small piece of butter boiling hot, into which put white sugar and half a tumbler full of claret wine; put this in a pitcher; add as much of this as you wish; when you first put on the soup (the quantity will depend upon the colour you wish the soup,) boil three eggs hard; take the yolks and one of the whites, mash them up fine with a little flour; fry them a light brown. Keep the pan moving all the time. Before you put on the head take out the brains; boil them for a few minutes. Then chop them up, and put them in with the eggs and half a tumbler full of Madeira wine, just before you dish the soup. A little mushroom catsup will improve this soup very much. Beef soup made in this way is very good.

CALF’S HEAD SOUP ANOTHER WAY.

After cleaning it well, put it down to boil with one gallon of water. When it is half done, take up the meat; cut it up in small pieces, carefully removing all the bones. Put the meat in the soup with a quart of beef stock: season with black and cayenne pepper and salt. Fry two onions; cut in thin slices, in butter, and stir in a little flour to thicken the gravy; put this in the soup. About ten minutes before serving it up, put in some chives and parsley chopped fine, with egg balls made as in the above receipt, with two spoonsful of mushroom catsup and one of soy, and a pint of white wine. Squeeze a lemon in the tureen, and pour the soup upon it. This is very good.

CALF’S HEAD SOUP ANOTHER WAY.

Take a large calf’s head, wash it very clean, and let it boil an hour and a half. Then take it up, removing all the meat from the bones; skim the soup well; add two quarts of veal stock, and put in the meat after cutting it in small square pieces; add three large onions, half an ounce of cloves, and nutmeg and mace; chop very fine all kinds of sweet herbs. Strain off the liquor. Put a quarter of a pound of butter in a pan on the fire, and when it is hot, stir in some flour and a little sugar. Put this in the soup, stirring it well: season it to your taste: add eggs, balls fried, and a pint of wine. Serve it up hot.

TURTLE SOUP.

In most of the markets the turtle can be bought cleaned and ready for cooking. If not, place it on its back to make it extend itself. Then cut off its head and fins; let it bleed freely; when quite dead, cut the belly part clean off, take out the gall and the sand bag. Draw and wash the entrails well. Scald the black meat, so that the skin will come off, which must be done very carefully. Cut the meat in joints like a chicken, then put it down with five quarts of water. Let it boil till soft, (which will depend upon the turtle; if it is old, it will take a long time.) Make forcemeat balls of one pound and a half of veal, chopped fine, with parsley, thyme, pepper, salt, and two eggs and flour to thicken; fry them in butter and lard; put half a pound of butter in the pan, and when hot, stir in enough flour to thicken it. Put these all in the soup, and season with pepper, cayenne and black, with salt to your taste; let it simmer, till the flour is well cooked: put in just as you dish it up, one quart of Madeira wine. This is very superior.

EGG SOUP.

Boil a small piece of beef or the scrag end of the neck of veal: season it with pepper and salt, and let it boil very gently till the meat is well cooked. Then strain it. Beat the yolks of two eggs well, with some chopped parsley, and pour the soup in the tureen on the eggs. Keep stirring it all the time. A little rice will improve this soup very much: put the soup in the boiler again, after it is strained, and cook till done.

CLAM SOUP.

Take two quarts of clams. After they are opened, cut off the beards and put them down to cook, with equal quantities of the water and the liquor. Take four crackers pounded fine and rolled in butter; stir in very gently: season with pepper, salt, chopped parsley, a little mace, and add a pint of sweet cream, just before you take it up.

OYSTER SOUP.

Oyster soup is made as clam soup, only omitting parsley and substituting a little mace.

SOUP FOR THE SICK.

In a pint of boiling water put half a wine-glass full of wine; beat up the yolk of one egg; when the water and wine boils, pour it out into a bowl; then on the egg; continue to pour it from one bowl to another, two or three times; then add a small piece of butter, a little sugar and nutmeg.

TERRAPINS.

Take the terrapins one at a time, and immerse them in boiling water for half a minute; take them out and remove the skin; put them back into hot water, and watch them carefully that they do not boil too much; (some will be done in half an hour, others will take much longer. They are sufficiently done when the feet are soft to the touch.) Take off the shell and remove the sand bag and the gall, (which will be found in the liver; the sand bag is full of water;) then put them down to stew with one pound of best butter to three good-sized terrapins: season with red and a little black pepper; (no salt;) when they are perfectly heated through, put in the following dressing, and when it boils furnish the seasoning with a little salt, &c., if required. Dressing,—Take three yolks of hard-boiled eggs, to one large terrapin; mash them up fine, and add the best Madeira, a little at a time, until you make a thin paste; stir this into the terrapins, and add more wine, if necessary. There should be just dressing enough to float near to the top of your terrapin in the saucepan.

ROMAN PUNCH.

One gallon of water, one quart of cream, the juice of a dozen lemons, one pint of the best brandy, and a pint of rum; sugar to the taste; to be frozen before the cream goes in. The cream stirred in and frozen again.

APPLE TODDY.

One bushel of apples baked on white paper, and strained next day through a sieve, three gallons of water, one gallon of brandy, three quarts of Jamaica spirits; sweeten to your taste.

TO MAKE A VEAL POT-PIE.

Half boil some veal; then cut it in small pieces; season it with cayenne pepper, salt, nutmeg, parsley and a little butter: make a good paste; line the sides of a deep dish; put in the meat, and add some cream; have a small cup in the middle of the pie; cut across the centre, and turn back the sides to let the steam escape: bake slowly.

GUINEA FOWL.

They are very good cooked as pheasants or stewed like chickens.

SUCCOTASH.

Boil some string beans in as little water as they can be cooked in, with salt; when nearly done, have some corn cut from the ears put in, and season with pepper, salt, butter and a little cream; twenty minutes will be long enough for the corn to cook; but the beans will require an hour and a half. In winter, succotash can be made with dried corn and beans; let them both soak all night in the water you boil them in, after washing them well.

POTTED SHAD.

Take fine large shad, and when they are thoroughly cleaned and washed, split them in two and cut them in square pieces. Place a layer of fish in a stone crock; (a glazed one will not answer;) sprinkle over it salt, cloves, whole pepper and mace; thus continue till your crock is filled; pour over it the best pure cider vinegar; cover the mouth of the crock with a bladder, which should be tied down sufficiently tight, to prevent the steam from escaping; place it in a moderately warm oven, and let it bake for several hours. It is a good plan to send it to a bake-house, and let it be put in a brick oven, after the bread is taken out. If properly done, the bones will all be dissolved, and it will be almost equal to salmon.

TO MAKE STOCK FOR SOUPS AND GRAVY.

To one shin of beef and one of veal, add eight quarts of water, and salt to the taste; skim it well, and let it boil till it is quite thick: take out all the meat, and pour off the stock; set it away till next day: you can add some of this to your soup, and it will improve it very much. Geese, ducks, and chickens are very good stewed in stock made after the above receipt, and then browned in an oven.

TO STEW SWEET-BREADS.

Parboil them; then cut in small pieces; season with pepper, salt, and nutmeg; put them down to stew in some veal gravy, and just before you take them up, add some mushroom catsup and a glass of wine.

TO ROAST SWEET-BREADS.

Half boil them; then take them up; lard them with ham, and roast before the fire: season with cayenne pepper, salt and mushroom catsup.

TO HASH MUTTON.

Cut in small pieces; have two onions fried brown; put it down in a little good gravy; just before you dish it, season with pepper, salt, a little currant jelly and wine, or a spoonful of walnut pickle.

SUGAR DROPS.

Beat to a cream a quarter of a pound of butter and half a pound of sugar, rose water to the taste, half a pound of flour; stir all well together, and drop them on buttered paper, and bake: ornament with sugar plums.

CURRANT CAKE.

One pound of butter, one and a half of sugar, two pounds of flour, nine eggs, two pounds of currants, and a little soda dissolved in milk.

ANOTHER SPONGE CAKE.

Flour, one pound; sugar, one pound and a half, ten eggs, and a large tea-cup full of water. The water must be poured over the sugar and put on the fire to dissolve, and come nearly to the boil; meanwhile, beat the eggs separately very light; then mix them together, and add the dissolved sugar, beating it in the egg very hard; lastly, stir in the flour very slowly.

PIGNOLATTIS.

One pound of sugar, three quarters of a pound of flour, five eggs, five ounces of almonds or ground-nuts, blanched and pounded. Cut into cakes and bake.

COCOA-NUT CAKE, No. 4.

Half a pound of butter, one of sugar, six eggs, and one large cocoa-nut grated.

COTTAGE PUDDING.

Half a pound of butter warmed, four eggs well beaten, four tea-cups full of fine white sugar, two quarts of flour, four teaspoonsful of cream of tartar, two of soda, four tea-cups full of milk; stir all well together; flavour with grated lemon peel, and bake in a moderate oven.

APPLES IN JELLY.

Have some moderate-sized cooking apples; pare and core without cutting them open. Let them boil slowly till they are tender, with some slices of lemon; when they are done, take them up, and add sugar enough to the liquor to make a syrup; put the apples in, and let them boil till clear; put in half an ounce of isinglass dissolved; lay a slice of lemon on each apple, and pour the jelly around them.

SYLLABUB.

Take the juice and peel of one large lemon, two glasses of wine, and one of brandy; sugar to the taste; to this add a pint of whipped cream; arrange it in glasses.

A DISH OF SNOW.

Grate the white part of the cocoa-nut, and pile it up in the middle; this is nice to eat with preserves or fruit, and is a delicate relish for tea.

CHEESE CAKE.

To two bowls of cottage cheese, add ten eggs, and half a pint of cream, mace, cinnamon, sugar, and nutmeg, to the taste; add a little brandy; bake in puff paste.

ALMOND CHEESE CAKE.

Blanch a pound of sweet almonds, and a few bitter; pound them in a mortar, with a little rose-water; add ten eggs, beaten very light, and sugar to the taste; a glass of brandy, and some lemon peel; bake in puff paste. You may take equal quantities of almonds and cocoa-nut.

TO PRESERVE LEMON PEEL.

Take out all the inside, and lay them in salt and water for two days; then wash them well; put them in fresh water; let them boil till tender; then take them up; throw off the water; and make a syrup with half their weight of sugar; put in the peel for twenty minutes; then take them up; and when the syrup is thick, pour over the peel; put them in jars, and cover tightly. This may be used as citron.

TO COOK CHEESE AND EGGS.

To half a pound of grated cheese, add the yolks of six eggs, and half a pound of butter; stir all together; add some cayenne pepper, and bake.

TO PICKLE CUCUMBERS.

Scald the cucumbers in brine; let them stand till cold; repeat this three times; then put them in jars, pouring on vinegar, with a small quantity of whisky in each jar; let them stand for three months; they will be hard and green.

TO MAKE MOLASSES CANDY.

Grease the saucepan with butter; then put in the molasses, with a little brown sugar; let it boil for half an hour, stirring it all the while; when it is brittle, it is done. If you like, add the kernels of any kind of nuts you prefer: just before taking up, pour into buttered tin pans, and set away to cool.

TO MAKE CANDY WITH THE KERNELS OF NUTS.

Make a thick syrup; then throw in the kernels of any kind of nuts you prefer; have buttered tin pans, and pour it out.

JELLY.

Three quarts of water, four of gelatine, three pounds of sugar, the whites of five eggs, one pint of wine, and six tablespoonsful of brandy, and six lemons, peel and juice. The gelatine must be soaked in one quart of water for half an hour; stir all the ingredients, except the brandy, well together, before it is put on the fire; first beating the white very light. Let it boil ten minutes without disturbing it; then strain it through a jelly strainer.

CARRAGEEN, OR IRISH MOSS JELLY FOR THE SICK.

One ounce of moss, one quart of water, three tablespoonsful of sugar, half a pint of wine; boil ten minutes, and strain.

Make a salve of raw carrots; grate and stew them in lard; when done, strain it. Another salve can be made of the leaves and bark of black alder, stewed in lard. Raw cranberries, cut in half and mashed, are an excellent application.

ELDER-BERRY JAM.

Put two quarts of elder-berries in a kettle, with some water, say a pint; stir and mash them well; when the juice is all extracted, strain it, and add two pounds of the best loaf sugar; let this simmer twenty minutes. This is good for colds, and sore throat, and is a great purifier of the blood.

BLACK CURRANT JELLY.

Mash your currants well, and strain them through a sieve; to one pint of juice, put one pound of loaf sugar; boil twenty minutes. Quince jelly is also very good for the throat. The seeds should always be kept, as they are very good for sore mouth or throat.

TO PRESERVE ORANGE PEEL.

Take out all the inside; then let them soak in salt and water twenty-four hours; take them out; wash them well, and let them boil for ten minutes; throw off the water; make a rich syrup; after boiling the peel till they are tender, put them in the syrup; let them boil for ten minutes; and when the syrup is thick, pour it over the peel.

SCOTCH CAKE.

Beat to a cream one pound of sugar, and three quarters of a pound of butter; beat separately nine eggs; put them into the cake; add the juice and grated rind of a lemon, and a wine-glass full of brandy; then add one pound of sifted flour; and just before it is put in the pans, a pound of seeded raisins.

HARD GINGER BREAD.

One quart of molasses, one pound of brown sugar, three quarters of a pound of butter, cloves, and ginger, to the taste; with very little cayenne pepper; flour enough to roll it out. The cake must be very thin, and bake in a slow oven.

GINGER JUMBLES.

One cup full of butter, two cups full of sugar, and one cup full of molasses, one of cream, and a teaspoonful of soda; dissolve in a small quantity of thick milk a tablespoonful of ginger, two eggs, a glass of wine, and flour sufficient to roll out thin.

SPICE NUTS.

Two pounds of butter, and the same of flour, one quarter of a pound of ginger, an ounce of cake seed, the same of cloves, and cinnamon, one quart of molasses, three quarters of a pound of sugar, and nutmeg; roll out thin, and bake.

QUAKER CAKE.

Three cups full of sugar, one cup full of butter, six eggs, five cups full of flour, one teaspoonful of soda; season with lemons or almonds to the taste.

A. P. S.

Cut fine half a pound of butter, in three quarters of flour, half a pound of sugar, a glass of wine and brandy, rose water, and spice to your taste; then mix in two ounces of flour, reserving two ounces to mould them in.

DOVER CAKE.

Take one pound of sugar, half a pound of butter, six eggs, one teaspoonful of soda, one cup full of sour milk, one pound of flour; season to the taste.