The lettuce should be gathered early in the morning; pick and wash it well; let it lie in water till required: then drain the water from it. Have eggs boiled hard, oil, mustard, pepper and salt, according to taste. Ornament with slices of hard-boiled eggs.

CAULIFLOWER.

Get those that are hard and white; cut off the stalk; take off the outside leaves; put it down to boil in hot water, with a little salt: a large one will take half an hour. Do not let it boil too much: eat with drawn butter.

PARSNIPS.

Scrape and wash them: cover them with water, and let them boil till tender, which will be from one to two hours: send to table with butter, pepper and salt, or fry them brown.

CARROTS.

Let them be scraped and washed; boil them; try them with a fork; if they are tender, they are done; dress with drawn butter.

TURNIPS.

Pare, wash and cut up; put them on to boil; when done, take them up; mash them in a tin pan: season with pepper, salt, and butter; send hot to table.

SALSIFY OR OYSTER PLANT.

Wash and scrape them well; put them down to boil; when soft, mash and season with pepper and salt: make a batter of milk, flour and egg. Mix all well together; drop them the size of oysters with a tablespoon, and fry them a light brown.

TO BOIL POTATOES.

Have the water boiling. Put in the potatoes; let them boil till nearly done, then pour off the water and throw in some salt; uncover the saucepan and set them on the back part of the stove. If the potatoes are boiled fast, the skin will crack before they are done. For mashed potatoes, pare them before you boil them; when done, mash them with a small piece of butter, a cup of cream, and a little salt. Another way to boil old potatoes is to pare them around the middle, before you boil them, and throw in a little salt. When potatoes are young, scrape and boil them; when done, pour off the water and dress them with a little cream, butter, pepper and salt.

TO FRY POTATOES.

Pare large potatoes; cut them lengthwise: cut them into four pieces, of about a quarter of an inch thick. Have some butter boiling hot into which put the potatoes; keep turning them till they are done. Sprinkle a little salt on them before sending them to table.

TO STEW POTATOES.

Slice the potatoes and put them down to boil, with just enough water to cover them; when nearly done, pour off the water, and add milk and a lump of butter rolled in flour, parsley and salt.

MASHED POTATOES.

You can make mashed potatoes into any shape you wish them. Touch them over with the yolk of egg, and put them in an oven to brown.

TO ROAST POTATOES.

Large potatoes will roast in an hour. Do not put them too near the fire, or they will burn before they are cooked. Sweet potatoes, if they are large, will take an hour and a half to roast.

TO FRY SWEET POTATOES.

Parboil them, then peel; cut them in slices, and fry in butter: send them hot to table.

TO BOIL SWEET POTATOES.

Have them as nearly of a size as possible. Put them in boiling water; as soon as they are done, (which will depend upon the size,) pour off the water; then lay them on the back part of the stove, where they will dry, but not burn. Some persons parboil them, cut them in two, and broil them over a gridiron.

SPINACH.

Take great care in picking it; wash it well, and put it in a steamer with a little salt. It will cook in twenty minutes. Have some toast on a dish; put your spinach on the toast, and some poached eggs on the top.

TO BOIL GREENS.

Cabbage sprouts are better boiled with a piece of pork or bacon. Eat with hard-boiled eggs, and if cooked without the meat, have drawn butter or vinegar.

LIMA BEANS.

Lima beans will require about three quarters of an hour to boil. Put them on in cold water; when done, drain them: season with pepper, salt and butter.

STRING BEANS.

String and cut them down the middle; put them down in as little water as you can cook them in, without burning them: do not strain off the water, but let them cook till nearly all the water has evaporated: season with butter, pepper and salt, and send to table.

PEAS.

Shell and wash the peas. Cook them just as the beans. This is the best way to cook peas and beans; or you can boil them in the common way, and drain off the water: season with butter, pepper and salt.

ASPARAGUS.

Scrape and wash the asparagus; tie it up in bunches; and put it on to boil in water in which there is some salt; it requires about fifteen minutes to boil it, and it must not remain in the water after it is done. Have some bread nicely toasted, on which place it, and pour over drawn butter. A better way is to cook it in just as little water as possible; do not pour off the water, but let it evaporate as much as possible; then season with butter, pepper and salt, and send to table with the liquor around it. This is the German manner of cooking beans, peas, and asparagus.

TO FRICASEE CORN.

Have young corn cut from the cob. Save the juice; put it down to stew with pepper, salt, and a little cream; roll a lump of butter in flour, and stir in. If the corn is young, it will cook in twenty minutes. Corn will boil in half an hour; put it in boiling water, and take it up as soon as done.

TO KEEP CORN FOR WINTER.

Get the corn when young. Boil it ten minutes; a longer time would injure it; cut it from the cob; spread it on dishes, and put it in the oven after the bread comes out; be careful the oven is not too hot; if it is, the corn will be spoiled. If not dry enough, put it in the sun for a few days, stirring it frequently. When perfectly dry, tie it up in bags and keep it in a dry place. When you cook it, wash it well: put it down with a little water, butter, pepper and salt. It will require much longer to cook than it does in summer.

HOMINY.

Wash it well, and soak it over night in the water you intend to boil it in; put it on early in the morning with a few beans and a piece of salt pork. Let it boil slowly for three hours or more, if not soft.

TO FRY HOMINY.

After your hominy is boiled and cold, mash and season with pepper and salt; have some lard hot in a pan, into which put your hominy. Cover it for five minutes, then stir it well, and cover again, and let it fry a light brown. Fried hominy is very good for breakfast.

TO FRY EGG PLANT.

Pare and let them lie ten or fifteen minutes in salt and water, to take away the bitter taste; wipe them perfectly dry; have ready cracker rolled fine, and seasoned with pepper and salt; dip each piece in the yolk of an egg beaten, then in the rolled cracker, and fry in hot lard.

TO STEW EGG PLANT.

Cut in half with the skin on, then soak in vinegar to extract the bitter taste, say half an hour, then boil till quite tender; scrape out the pulp and fill them with bread crumbs, butter, cayenne pepper and salt; lay them open in your bake pan with a little water in the bottom, put them in the oven and baste them often so that they will not be dry; rub a little flour and butter together for the gravy.

ANOTHER WAY.

Prepare as above, and mix with pepper, salt, butter, and bread crumbs; fry in sweet oil.

TO STEW TOMATOES.

Take off the skins by pouring boiling water over them; then stew them with butter, pepper and salt; put in a little soda to correct the acidity; pour in some cream, and stew for a few minutes longer. Some persons prefer them without cream, and then it is not necessary to use the soda.

ANOTHER WAY.

Wash and boil your tomatoes whole; then pass them through a hair sieve; season with butter, pepper and salt; let them stew some twenty minutes, and serve. Or dress them with sugar and a little wine.

TO BROIL TOMATOES.

Wash some large ripe tomatoes: wipe them dry; put them on a gridiron over hot coals to broil; when they are hot through, they are done; send them hot to table: to be eaten with butter, pepper and salt.

TO BAKE TOMATOES.

Have some large ripe tomatoes; wash and peel them; cut them up in a dish—have ready bread, butter, pepper and salt; put a layer of tomatoes, then the bread crumbs, butter, pepper and salt, and so on, till your dish is full; bake, and send them to table in the dish in which they were baked.

ANOTHER WAY.

Take some large tomatoes; peel them, cut the top off, and take out some of the seeds; have ready some mushrooms chopped fine to fill them; season with butter, pepper and salt; then put them in a pan, and bake them; serve up hot.

ANOTHER WAY.

Peel your tomatoes; slice them and put down to stew; season with some onions cut fine, bread crumbs, butter, pepper and salt; they will be sufficiently done in twenty minutes. Some persons prefer a little flour rolled in butter.

TO BOIL CORN.

Take off carefully all the silk and all the husks. Put the corn in boiling water: if young and tender, it will boil in half an hour. Some persons serve it up in a napkin on the dish, but if it is sufficiently cooked, and can be served hot, it is better not to be steamed in a napkin.

TOMATOES AND OCHRAS.

Take some tomatoes; skin and cut them up with equal quantities of ochras; season with pepper, salt and butter; stew them till tender; which will be nearly an hour. Ochras may be stewed alone, seasoned with butter, pepper and salt: add very little water when you put them down.

EGGS AND TOMATOES.

Skin some tomatoes; slice and fry them with butter, pepper and salt; cut up two onions, and put in with four eggs; stir all well together, and send hot to table.

TO DRY OCHRAS FOR WINTER.

Get the young ochras; slice and string them; hang them up to dry; when dry, put them away for soup in winter.

CUCUMBERS.

Gather them fresh. Pare, slice and lay them in salt and water; just before dinner, pour off the water; season with pepper, salt, vinegar and onions.

SQUASHES.

Squashes should be young and tender; try them with a fork; if they are old, do not use them. Peel them and take out the seed; cut them in pieces and boil till tender; when done, pass them through a cullender. Stew with butter, pepper, salt and a little cream; send them hot to table.

TO BOIL BEETS.

The early turnip beet is best in summer: wash them, but do not cut the tops too close, as they are much sweeter with some of the tops boiled on them. They will boil in three quarters of an hour; when done, take them up, put them in cold water for a moment, so that the skin will easily peel off. Slice them, and season with pepper, salt and butter. Old, or winter beets, will take much longer. They will take from two to three hours to boil. It is better to put them to soak over night, if they are very solid: cut them in slices, and pour vinegar over them.

TO COOK ONIONS.

The small white onions are preferred. Peel them, and put them down in a little water and salt; when nearly done, pour off the water, and add milk and a little flour mixed with butter.

TO KEEP VEGETABLES FOR WINTER.

Salsify, parsnips, beets, and carrots should be gathered in the early part of November. Those you want to use during the winter should be put in boxes, and covered with sand. Celery should be put in a box with the roots down, covered with sand. Some gardeners keep it in the ground all winter, and dig it as they wish it, for use.

TO STEW MUSHROOMS.

Wash and peel the mushrooms; put them down in a stew pan with a little water, pepper, salt and butter; let them stew slowly for ten or fifteen minutes; then take them up. They are very good broiled.

HOT OR COLD SLAW.

The hard white cabbage is the best for slaw. Wash it well, and cut it fine; have some butter boiling hot; put in the slaw and keep stirring till it is shrivelled: then beat up some vinegar and the yolk of an egg: season with pepper and salt; pour this in the pan over the slaw, and stir in till quite hot: send to table either hot or cold, as preferred.

COLD SLAW.

Cut fine some hard cabbage; dress with hard-boiled eggs, oil, vinegar, mustard, pepper and salt.

TO BOIL CABBAGE.

Wash your cabbage well; cut it in two, and boil till tender in salt and water. Some persons prefer it boiled with a piece of pork or bacon. If it is boiled with bacon, the pot should be well skimmed before the cabbage goes in.

BROCOLI.

Pick and wash it well; tie it up in bunches and boil it; when done, drain it and serve it up with drawn butter. Put a little salt in the water when nearly boiled.

SEA KALE.

Sea kale is cooked in the same way as brocoli.

BUTTER.

In winter the pans should be scalded before the milk is strained into them; in summer the pans and strainer should be rinsed with cold water. Do not cover the milk until it is perfectly cold; a stone crock is the best for keeping the cream in, and it should be stirred two or three times a day; if the cream is not stirred, the butter will have a bad taste; do not let your milk stand too long, or this will make the butter taste very unpleasant. Be particular to put cold water in your churn the night before you wish to use it; pour it out in the morning, and rinse it again; before the butter comes, or while it is gathering, take off the lid of the churn; have your butter-bowl scalded and cooled; work the milk out well, but do not put in any water; add salt to your taste. Everything connected with milk or butter should be kept very carefully clean.

TO KEEP BUTTER.

Butter, to keep, should be well worked; pack it in stone jars, and tie it up tight, and set it in a cool place.

TO KEEP EGGS.

Get eggs as fresh as possible; put a layer of salt in a jar; then put in some eggs, the small end down, then another layer of salt, then the eggs; be careful not to let the eggs touch each other; set them in a dry cool place, and they will keep all winter.

TO MAKE COFFEE.

Coffee should be roasted with great care, to a dark brown colour, stirring it all the time it is on the fire, with a long-handled iron spoon; when it is done, put it in a stone jar, and cover it up. Freshly roasted coffee is much the best; grind it into a bowl, beat it up with part of the white of an egg, and cold water; put it into the tin coffee-pot, and pour on it boiling water, out of a tea-kettle, stirring it all the while; set it on the fire, and let it boil fifteen minutes; stir it frequently from the sides of the pot; when it is done, set it a moment on the hearth, and it will settle; do not pour into it either cold or warm water, or coffee, to settle it: this spoils the coffee. Pour it into your silver or china coffee pot, and send to table.

TO MAKE TEA.

Black tea should be boiled fifteen or twenty minutes. Green tea should not boil: but have boiling water poured on about five minutes before it comes to table.

TO MAKE CHOCOLATE.

Have a quart of good milk boiling; grate a piece of chocolate three inches square; mix it with a little cold milk; then stir it gradually into the milk on the fire. If preferred thinner, use less chocolate. It should boil at least half an hour.

YEAST.

Pare six good-sized potatoes; put them on to boil with three pints of water and a handful of hops; pour the water through a sieve on a pint of flour; stir it until perfectly smooth; mash your potatoes through a cullender into the yeast; stir all well together, and let it stand till nearly cold; then stir into it a pint bowl half full of dry yeast, dissolved in water; put the water on the dry yeast as soon as you mix your flour and potatoes, and when it has sufficiently cooled, your yeast will be ready to go in. Set it in a warm place to rise. When it is light enough, keep it in a cool place; cover it close. Yeast should be made the day before you bake; then it is good and fresh.

TO MAKE DRY YEAST.

Make as directed above. When perfectly light, stir in corn meal till it is quite dry; spread it on dishes to dry. Be careful not to let it be in the sun, as this would sour it. When dry, put it in a bag, in a dry, cool place. In summer time, when the flies are numerous, spread a thin piece of gauze over to keep them off when it is drying.

BREAD.

Sift the flour; put it in an earthen vessel; the quantity of flour you take will depend upon the number of loaves you want. Four loaves of bread will require two quarts of water; pour the water, which may be as warm as milk just from the cow, upon the flour, enough to make a thick batter; put in two tablespoonsful of salt, and a pint of home-made yeast; do not beat it after the yeast goes in. Set it in a warm place to rise; when it is light, work it very well with flour. The more you knead it, the better. If the flour is running, the bread will require to be made stiffer than when it is superfine flour. Let it rise again, covering it, and set it in a warm place. When it is broken on top, make it into loaves, with as little flour as possible. Put each loaf into a basket: cover it over, and set it to rise again. When quite light, bake it in a brick oven, from three quarters to one hour.

TO BAKE IN A BRICK OVEN.

A brick oven will require one hour to heat. The wood should be split fine; make a little fire at first, then add more wood; when the oven is white at the top, it is sufficiently hot. Spread the coals over the bottom of the oven, and let them remain a quarter of an hour.

Rusk or biscuit, if they are very light, will bake in from ten to fifteen minutes. Bread requires one hour.

PHILADELPHIA BUNNS.

One pound of flour, and a half pound of sugar, one pint of milk, with one teaspoonful of soda, a few currants, and half a pound of butter, a tea-cup full of yeast. Mix all well, and let it rise; when well risen, put in six eggs, beaten separately: pour it in the pans, and let it rise again; then bake.

BREAD ROLLS.

When your bread is very light, take a piece of dough, into which rub a small piece of butter; make them into rolls a quarter of an inch thick: let them rise, and bake.

DIET BREAD.

Rub into a pound of flour, one tablespoonful of butter, and a teaspoonful of salt: work it very well, or beat it; roll very thin: stick with a fork, and bake.

MUSH ROLLS.

Have a pint of corn mush; when a little warm, add a little salt and flour, enough to make a dough; add a tea-cup full of yeast; let it rise, and when quite light, make into rolls; let them rise again, and bake. You can put a little butter with them, if you prefer: but they are very palatable without.

RISEN MUFFINS.

Warm a quart of milk, into which put a quarter pound of butter, enough flour to make a batter, two eggs, well beaten, and a cup of yeast, a little salt; when quite light, bake in rings. Do not beat them after the yeast is in: they will be light enough in three hours.

SODA CAKES, VERY SUPERIOR.

Sift into three pints of flour, three teaspoonsful of cream of tartar; rub one quarter of a pound of butter in the flour; dissolve one teaspoonful of soda in as much milk as will make a dough, thick enough to roll out; then take a large spoonful, sift flour on the board, roll out and bake: do not touch them with the hands.

PHILADELPHIA MILK BISCUIT.

Rub half a pound of butter in three pounds of flour, a teaspoonful of salt; warm the milk and pour on enough to make a thick batter; beat it well, then add a cup of good yeast. Do not beat it after the yeast goes in; let it rise; when quite light mix in flour, enough to make it out, but as little as possible: roll it out and cut into cakes with a small tumbler: let them rise again, and bake as soon as light.

TWIST ROLLS.

Twist rolls are made in the same way, only make in small twists or rings, and bake.

LIGHT BISCUIT.

Have a quart of milk a little warm, into which put two spoonsful of butter; pour this on flour, enough to make a dough; add a tea-cup full of yeast, and a little salt; let it rise three hours, when roll into cakes: put them in pans: let them rise again, and bake.

TEA BISCUIT.

Warm a pint of good milk, into which put a piece of butter, the size of an egg; pour this on some flour, with a little salt and a tea-cup full of yeast. When quite light, knead it well; roll out and bake in pans. When done, pull them open and butter them.

GERMAN CAKES.

Cut up into a pound of flour, lard the size of an egg, and a little salt; milk sufficient to make a dough; roll out very thin, and bake. These cakes can be fried in lard, in round cakes, and are then called snow-balls.

MARYLAND BISCUIT.

Cut up a quarter of a pound of lard and butter, into two pounds of flour; add a little salt and water enough to make a stiff dough; beat very light with an axe, till it will break off short: stick with a fork, and bake in a quick oven. To be made up in small cakes.

BUCKWHEAT CAKES.

In a quart of buckwheat meal, put a cup of Indian or wheat flour, whichever is preferred. Make this into a batter, with water, a little warm, a cup of yeast and a little salt. Set it to rise, and when quite light, pour it on the griddle. It is better to set them to rise in a pitcher, as stirring the batter spoils them.

FLANNEL CAKES.

Make a batter of a pint of milk, sufficiently warm to melt in it a piece of butter the size of an egg, two eggs, a little salt and flour; put in a cup of yeast, and set it to rise three hours: bake on the griddle. If you wish them quick, make them of soda and cream of tartar, one third soda, and two thirds cream of tartar, or yeast powder.

SALLY LUNN.

Take a pint of milk and water mixed; warm it, and melt a small piece of butter in it. Put in flour enough to make a stiff batter. Two eggs and a cup of good yeast, a little salt, but no sugar. Set it in a warm place to rise. Send to table whole. This quantity will take near an hour to bake: do not beat it after the yeast goes in.

POTATO BREAD OR ROLLS.

Take some mealy potatoes, mash them fine in some flour, a small piece of butter, a little salt and some yeast; when light, roll out in cakes: put them in pans, and set them away to rise, and when light, bake.

MUSH MUFFINS.

Take a pint of corn mush, and when milk warm, put in a lump of butter, a little milk, two eggs, and flour enough to make a batter; add a little salt and one cup full of yeast. Set to rise for three hours: bake in rings.

RICE MUFFINS.

Take a cup full of boiled rice, and a piece of butter, the size of an egg; pour upon this a quart of boiling milk; add a little salt and two eggs well beaten; when cool, a tea-cup full of yeast and flour, enough to make a stiff batter: when light, bake in rings.

QUICK MUFFINS.

One and a half pints of milk to a quart of flour, an even tablespoonful of butter, two eggs; sift with the flour two teaspoonsful of cream of tartar, and dissolve with a little milk and a teaspoon three quarters full of soda: bake immediately.

QUICK WAFFLES.

Quick waffles are made with sour cream. To one quart of sour cream add flour enough to make a batter, two eggs well beaten, a small piece of butter, and one teaspoonful of soda; just before baking, a little salt; bake immediately: a little boiled rice will be a great improvement.

REMARKS ON MAKING INDIAN BREAD.

It is better in making Indian bread to pour the liquid, either water or milk, boiling hot on the Indian meal. Indian takes more salt than wheat.

TO MAKE MUSH.

Have a pot of boiling water. Stir in gradually corn meal to make it thick. Salt it to your taste: let it boil one hour. When it is cold, slice it and fry it a light brown: send to table hot.

CORN BATTER CAKES.

Pour boiling milk on meal, enough to make a batter; add a little salt and two eggs. The eggs will prevent them breaking when they are turned: send hot to table. If this batter is made thick and baked in a pan, it is called pone.

JOURNEY CAKE.

Mix well some corn meal with water, and a little salt. Have ready the middle board of a flour barrel-head; wet the board, upon which put the dough with a large spoon; smooth it over; bake before the fire; when baked brown, turn the other side. Send hot to table.

LIGHTENED PONE.

Pour either milk or water boiling hot on a pint of corn meal; add salt, and, when it is cool, some yeast and two eggs; when it is light, it will open at top: bake in pans an inch thick.

INDIAN BREAKFAST CAKES.

Upon one quart of corn meal, pour one quart of boiling milk, with a small piece of butter, a spoonful of salt, a spoonful of cream of tartar, and a half one of soda sifted with the meal; when well mixed drop them into a pan, and bake in an oven: these cakes must be rough on top.

POTATO CAKES.

Boil ten mealy potatoes, put to them a piece of butter the size of an egg, some salt and flour, enough to roll them out; bake them in cakes, on the griddle: send hot to table.

TO MAKE PUFF PASTE.

Take one pound and a half of flour; sift half of it into a tin pan. The remainder keep for rolling out the paste; take a pound of butter which has been washed and well worked the night before, and kept in a cold place. Cut up half of it with two knives into the flour, then mix it with a tumbler of ice water. Then roll it out very thin, and spread on it in small thin pieces a quarter of a pound of butter, and sift flour over it. Cut it in strips, about four inches wide, and six long; lay one upon another till they are all on; then roll again, and put the remaining quarter of butter on as before; roll and cut it in strips, and those strips in squares, and lay one upon another. When you make the pie do not take one of the strips, but cut it down, so as to have as many layers as possible in each pie. Always use the knives: never touch the paste with the hand.

ANOTHER VERY SUPERIOR PUFF PASTE.

One pound and a quarter of flour, and one of butter. The butter should be divided into four parts, and the salt well washed out of it in three different waters, the night before, and set in a cold place to become hard, the harder the better. Weigh a pound and a quarter of flour; sift half a pound of the flour into a tin pan, (such a pan as should be always kept for making pastry,) keep the rest of the flour in the sieve. Cut up in the pan with the half pound of flour, a quarter of a pound of butter with two knives. (The hands should never touch the pastry.) Then pour slowly into the pan half a pint of ice water; mixing it with the knives. Sift some of the flour on your board, and roll it out very thin, with a floured rolling pin; sufficient flour must be used to prevent it sticking to the board; put over the paste in small pieces as regularly as possible, one quarter of butter; then sift flour over and cut it in strips about three inches wide; then cut across as many times, placing one piece upon another till it makes quite a high mound. Flour it and roll it out again as thin as possible. Then put on in very small pieces the third quarter of butter, and proceed as above, with the last quarter; roll out very thin, cutting it as before. The flour is now all rolled in except half of a pound, reserved for rolling out the paste when making up. It should be made in a cold place, and near an open window. When you make up your pies cut a piece from top to bottom of the pile, and roll out thin. The fire should be under pastry to make it puff up. There is nothing better for baking pastry than a ten plate stove.

VERY SUPERIOR MINCE PIES.

Take a fresh tongue and some of the neck, four pounds in all; two pounds of suet, four pounds of raisins, two of currants, two of citron, six pounds of sugar, one quart of brandy, one of Madeira wine, and half a peck of apples. Cinnamon, nutmeg, cloves, and very little salt.

CURRANT PIES.

Pick and scald your currants; let them stand a few minutes, then pour off the water. Some prefer them stewed. Sugar to your taste. Gooseberries are prepared in the same way.

RHUBARB PIE.

Take off the skin; cut in small pieces; sugar them and put them in the paste, and bake. Some prefer them stewed.

BLACKBERRY PIE.

Wash your blackberries; put them in the paste, with sugar to your taste: bake, and send hot to table. These pies are not good, if they stand long after being baked.

PEACH PIES.

Pare your peaches; cut them in slices; put them in your paste with sugar and a little water, and bake slowly.

FLORENDINES.

Boil a quart of milk; stir into it four tablespoonsful of rice flour; let it boil ten minutes, then add a tea-cup full of powdered loaf sugar, grated nutmeg, a gill of cream, and five eggs beaten very light. Make a puff paste, and bake.

CREAM PUDDING.

To one cup of cream, add two tablespoonsful of rice flour, and two eggs; a few currants, sugar, and rose water, to your taste: bake in paste.

INDIAN PUDDING.

Pour one quart of boiling milk over a half pint of corn meal; add two tablespoonsful of butter, and four of molasses; beat four eggs very light; and, when perfectly cool, add them, with a glass of brandy, and mace and nutmeg: bake, and send to table hot with wine sauce.

RICE PUDDING.

Take half a pint of rice; wash it well; put it on to boil with very little water, and let it boil dry; then stir in a piece of butter the size of a goose egg; a grated nutmeg, a tea-cup full of loaf sugar, a quart of milk, and two eggs well beaten: pour it into a pudding dish, and bake.

COCOANUT PUDDING.

Grate one cocoanut; pour the milk on some sugar, then boil it, and throw in the cocoanut; let it come to a boil again. When cold, add four eggs well beaten: bake in puff paste.

BREAD PUDDING.

Take the inside of a stale loaf of baker’s bread; pour over it one quart of boiling milk; when perfectly cold, add five eggs well beaten, one cup full of sugar, a small piece of butter, a little brandy, mace, and nutmeg: bake in buttered pans. A few raisins would be an improvement.

POOR MAN’S PUDDING.

Have a pan well buttered; on which put a layer of bread crumbs; then a layer of apples, pared and sliced, and some sugar and cinnamon; then bread and butter; then apples, sugar and cinnamon, till your dish is full. The apples should be juicy: bake, and eat, with wine sauce.

SAGO PUDDING.

Wash a tea-cup full of sago well, in two waters; then pour over it one quart of boiling milk; a small piece of butter. Set it on the stove to simmer, slowly, for a few moments; then take it off. Beat four eggs very light; add sugar and rose water, to your taste: bake in a crust, or in a buttered dish.

TAPIOCA PUDDING.

Wash well the tapioca; one cup to a quart of milk; put it on the stove; let it boil till soft; stir in while hot a little butter; let it get cold; beat three eggs very light: season to your taste, with sugar and lemon peel: bake in a paste.

ARROW ROOT PUDDING.

Boil one quart of milk; dissolve one tablespoonful of arrowroot; and when the milk boils, stir it in as you would starch. Let it cool, and then mix a half pound of butter, and the same of sugar; add six eggs beaten very light; the rind of a lemon grated, and some grated nutmeg; put a paste in your dish, and bake: this quantity will make four puddings.

ORANGE PUDDING.

Orange pudding is made like lemon pudding: using the oranges instead of the lemons.

JERSEY RICE PUDDING.

Wash well half a tea-cup full of rice; put it in a bake pan with two quarts of milk; sugar and cinnamon to your taste: bake in a slow oven till it is as thick as custard.

SPONGE CAKE PUDDING.

Make a sponge cake batter. Boil it in a pyramid form. Make a sauce of the white of egg and loaf sugar beaten up together. Pour over the pyramid.

MUNSEY PUDDING.

Take half a loaf of bread crumbled fine; a cup full of suet chopped fine; some pippin apples cut in thin slices. Have a tin pan well buttered; put the bread around it; then put in alternately the apples, bread and suet, with some sugar and nutmeg; to be baked, and eaten with wine sauce.

PEACH PUDDING.

One quart of dried peaches. Wash them well in four waters; then pour three pints of boiling milk on one quart of bread crumbs, made fine; five large tablespoonsful of flour, three spoonsful of cinnamon, one wine-glass full of brandy, half a pound of suet, two tablespoonsful of brown sugar, eight or nine eggs beaten separately: boil three hours, and eat with wine sauce.

PLUM PUDDING.

Take the crumbs of a five cent loaf of bread; one quart of rich milk boiled and poured over the bread while hot, one quarter of a pound of suet cut fine, two pounds of raisins stoned, half a pound of currants washed and dried, one quarter of citron cut in thin slices, six eggs beaten very light, one tablespoonful of flour. Mix these ingredients, and boil, or bake slowly. Make a rich sauce, half wine and half brandy.

SWEET POTATO PUDDING.

Boil one pound of sweet potatoes till half done; then skin and grate them; add half of a pound of butter, the same of powdered sugar, beaten to a cream; add six eggs well beaten, a grated nutmeg, and lemon peel with a glass of brandy; bake in a paste, and when the pudding is done, sprinkle the top with sugar, and cover with bits of citron. Irish potato pudding is made in the same way. A little cream is an improvement to the Irish potato pudding.

PUMPKIN PUDDING.

Stew a fine sweet pumpkin till soft and dry; rub it through a sieve; add half a pound of butter beaten to a cream, with half a pound of sugar, half a pint of new milk, and a wine-glass full of brandy, some cinnamon, and nutmeg, six eggs beaten very light: put in a paste, and bake.

LEMON PUDDING.

One pound of butter; the same of sugar beaten to a cream; ten eggs beaten to a froth, one wine-glass full of brandy and rose water mixed; the rind of one lemon and the juice; add one tablespoonful of grated cracker, or Indian meal: bake in a paste.

LEMON PUDDING ANOTHER WAY.

One cup full of sugar, one egg, the rind and juice of one lemon. This will make one pudding: or mix with a little rice flour, and make two with two eggs.

A FANCY DISH.

Get some small-sized oranges; take out all the pulp very carefully, by cutting a round piece out of the top; scrape out the pulp with a spoon. Make a jelly with the juice of the oranges; wash and wipe dry the skins of the oranges. Have some blanc-mange of Irish moss: fill half of the oranges with the blanc-mange, and the rest with the jelly; let it get perfectly cold, then cut them in halves or quarters, just as you fancy; pile them in a dish, and ornament with orange or any kind of long leaves.

MERANG AUX POMME IN PASTE.

Have a good under crust; cover with stewed apples seasoned with lemon peel; make an icing as for cake; spread thick over the apples: put it in the oven for a few moments.

MERANG AUX POMME WITH CREAM.

Have some good cooking apples; pare, core, and stew them slowly till they are tender; then take them out, and fill the centre with any kind of marmalade. Arrange them in any fanciful manner you may prefer. Have some apples stewed and mashed fine; fill all the uneven spaces; cover this with icing, and decorate with blanched almonds, or macaroon. Set it in a moderate oven for a few minutes: to be eaten with cream, when perfectly cold.

SPONGE CAKE CUSTARD.

Grate some stale sponge cake; upon which put some thin slices. Whisk three eggs very light; pour on them one pint of boiling milk: season with lemon peel and sugar to the taste. Mix all well together: bake twenty minutes in a slow oven. Cover the top with sponge cake, and pile the icing up high in the centre.

SWISS CUSTARD.

Take a quart of thick cream. Mix very smoothly eight teaspoonsful of the finest flour, with some of the quart of cream: season to your taste with lemon peel and sugar. Then put the remainder of the cream on the fire, and when it simmers slowly, put in the cream and flour, stirring it very gently till it is thick; then pour it out: when perfectly cool, add some lemon juice. Place in a dish some macaroons, upon which pour some of the custard. And so proceed, till all of the custard is in. Ornament the top with any kind of preserves you prefer.

STRAWBERRY WHIPS.

You can make a basket of macaroons any shape you like, by dipping the edges of the macaroons in barley sugar, and putting them over a mould. Whip some cream with strawberry juice, fill your basket very high, and ornament with strawberries and rose leaves.

A GOOD DESSERT.

Take half a pound of loaf sugar; rub on it the rind of a lemon; add half a pint of boiling water; let it stand till quite cold; beat the whites of three eggs very light, and one yolk. Mix all together with a little lemon juice. Put this in a pitcher and set it in a pan of boiling water, stirring it till it is thick: when quite cold, put it in cups. If you find it difficult to thicken, add two teaspoonsful of rice flour, with the boiling water.

APPLE DUMPLINGS.

Boil some potatoes; mash them with salt and a small piece of butter; add flour, enough to make a paste; pare and core your apples; have small dumpling-cloths, on each of which place a tablespoonful of dough, and roll it out; then tie up an apple in each one; scald and flour your cloth. They should be put in when the water boils, and will take from half to three quarters of an hour to boil, if the apples are good.

PEACH DUMPLINGS.

Make a paste of one pound of flour, and a quarter of suet; cut the suet up fine: put in water enough to make a paste; pare your peaches, and put each one in a cloth; tie up and boil: have a small cloth for each dumpling.

FRUIT DUMPLINGS.

Pour some boiling water on flour; beat it very light; roll it on a cloth; put in your fruit; tie it up, and boil.

INDIAN MEAL FRITTERS.

Make a batter of a pint of milk, some Indian meal, and two eggs; have ready some hot lard, and fry them.

APPLE FRITTERS.

Make a batter of one pint of milk, and three eggs, and flour; chop four pippin apples up fine; stir them into the batter; drop in a spoonful at a time.

PANCAKES.

Make a batter of eggs, and milk, and flour; pour a little in the pan, sufficient to cover the bottom: when a light brown, turn on the other side.

A QUICK PUDDING.

Mix one table-spoonful of arrow-root with a pint of milk; beat up two eggs very light; while the milk is boiling, add the arrow root, and stir all the time: when it comes to a boil, take it off; let it cool; then add the eggs, some lemon peel, and a little juice: bake in a paste.

BOILED MILK FRITTERS.

Have a quart of new milk boiling hot; stir into it flour enough to make a stiff dough: then take it off, and let it get perfectly cold; beat seven eggs very light, and stir them in: drop them in hot lard, and fry a light brown.

A BAKED FLOUR PUDDING.

To one quart of milk, add eight tablespoonsful of flour. Stir till the flour is perfectly well mixed; then add six eggs, beaten separately, very light: butter your pan, and bake in a quick oven; or bake in cups; these are then called puffs.

A FARINA PUDDING.

Boil a quart of milk; stir into it four tablespoonsful of farina; let it boil fifteen minutes: when cold, add a cup of cream, a nutmeg, a cup full of powdered sugar, and four eggs; bake, and eat hot with wine sauce.

CORN STARCH PUDDING.

Put three table-spoonsful of corn starch into a quart of boiling milk; let it boil ten minutes: then add four eggs, sugar and nutmeg to the taste. Bake and serve with wine sauce.

MACARONI PUDDING.

Boil a quart of milk, and when quite cold, beat up four eggs very light, and add to the milk, with sugar to the taste. Boil three ounces of macaroni, and when the pan is buttered, put in the macaroni, and pour the custard around; when it begins to bake stir it well; season with lemon: send hot to table.

VERMICELLI PUDDING.

Vermicelli pudding is made in the same way, only add a quarter of a pound of vermicelli to a quart of milk, and five eggs.

RICE PUDDING.

Wash well three ounces of rice; put it in sufficient water to cover it: when it has boiled a few minutes, pour off the water, and add a pint of milk: stir it; and when done, take it up; put in it a piece of butter the size of an egg, some sugar and nutmeg; beat very light four eggs, and when cold, add to the rice, and if thick, some milk; a few raisins will improve it very much: when nearly done, have some white of egg and sugar beaten up very light; arrange on the top, and set it for a few moments in the oven.

ALMOND PUDDING.

To one quart of cream, add half a pound of almonds, blanched and pounded in a mortar, with rose water; sweeten to your taste; beat to a stiff froth the whites of six eggs, with three table-spoonsful of rice flour: bake in a paste.

A BOILED RICE PUDDING.

Take four ounces of rice; wash it and put it in a bag, with some raisins; let the rice have plenty room to boil in the bag; turn it while boiling. It will take an hour and a half. To be eaten with wine sauce.

RICE FLOUR FRITTERS.

Rice flour fritters are made the same as wheat flour fritters: six eggs, a quart of milk and flour enough to make a batter.

RICE MILK.

Take any quantity of rice you wish; wash it well; put it down to boil; when half done, pour off the water: then add milk; season with vanilla and sugar.

COLD CUSTARD.

Take three quarts of new milk; have a piece of rennet about an inch square, which put into two table-spoonsful of water; let it soak over night; in the morning, pour this in the milk; keep it in a warm place till it turns; then set it on the ice to become cold: eat with cream and sugar.

TRIFLE.

Place some slices of sponge cake in a dish; put on them preserves of any kind; pour over this some boiled custard, then ornament the top with the whites of eggs beaten up with loaf sugar, or whips, if preferred.

WHIPS.

To one pint of cream, two whites of eggs, one wine-glass full of wine, and sugar to your taste; churn the cream, and take off the top as it rises; put in lemonade or other glasses, and ornament with macaroons.

CARRAGEEN, OR IRISH MOSS.

Take one ounce of moss; wash it very well, and let it soak for a few minutes: put on to boil four quarts of milk; when boiling, put in the moss; let it boil for four or five minutes, then strain it into moulds; season with sugar, rose water, or any thing you prefer; if vanilla is preferred, boil part of a bean in the milk.

FLOATING ISLAND.

Beat to a stiff froth the whites of six eggs; sweeten with loaf sugar; add currant jelly or strawberry syrup to colour it; sweeten some cream, upon which put the float. You may season the cream with white wine, or the extract of vanilla, if preferred; it is then called syllabub. Ornament with ripe strawberries.

GOOSEBERRY FOOL.

Take a quart of gooseberries; put them in a pan with two pounds of loaf sugar, and a little water; when quite soft, pass them through a sieve; when cold, add boiled custard till it is thick. Put it in the dish you intend to send to table, with whipped cream on top.

APPLE FLOAT.

Stew and mash very well some good cooking apples; sweeten the apples; make a float of the whites of eggs and sugar, mixed well together, and cool on the ice. To be eaten with cream.

ICED APPLES.

Have some good cooking apples; stew and mash them; sweeten to your taste; beat the whites of four eggs to a stiff froth with sugar; cover the apples, (which must be in the dish you intend to send them to table in;) set them in a moderate oven to brown for a few moments; take them out, and keep in a cold place till they are required.

FREEZING CREAM.

Put the freezer containing the cream into the bucket with the ice and salt; put the ice closely around, so as to touch every part of it; as soon as the ice is formed, scrape it from the sides to the centre. The freezer must be kept moving constantly during the process.

ICE CREAM.

Take four quarts of good cream; sweeten with loaf sugar very sweet, as the sugar loses its strength by freezing; boil a vanilla bean in a pint of milk; then pour it in the cream and freeze it.

LEMON CREAM.

The lemon must be rolled in sugar to extract the oil; use the sugar for sweetening the cream. Then freeze it.

RASPBERRY CREAM.

Mash the berries; press them through a sieve; sweeten the juice, and mix it with the cream. Strawberry ice cream is made in the same way.

COCOANUT CREAM.

Pare and grate it; boil it with half a pint of cream; then add it to the cream you wish to freeze. Strain the boiled cream before you put it in the freezer.

ALMOND CREAM.

Blanch the almonds by pouring boiling water on them till the skins will peel off easily; then pound them fine and put them in the cream; sweeten with loaf sugar and freeze.

CHOCOLATE CREAM.

Scrape two ounces of chocolate; put it on to boil in a pint of milk; boil it till the chocolate dissolves. Sweeten it and add it to the cream and freeze.

PEACH ICE.

Get soft ripe peaches; mash them through a sieve; then sweeten and freeze. Apples may be stewed and mashed and frozen also.

FRENCH PUFFS.

Mix together four ounces of butter, and two ounces of sugar, three eggs beaten separately, and five ounces of sifted flour; cut a sheet of paper into four pieces; spread them with batter; drop the batter with a tea spoon in the form of balls on the paper; immerse the paper into boiling lard; and as they cook drop them off, and fry them a light brown; drain them on a sieve covered with paper, to absorb the grease; dust fine sugar over them; and eat them with sugar, butter, and wine, beaten together.

JELLY PUFFS.

Make puff paste; roll it out half an inch thick; cut it out with a large tumbler; double them over; lay them in rows on sheet irons; egg them over, and sift sugar on them; then bake, and, before serving, place on them some currant or plum jelly.

ICED CUSTARD WITH FRUIT.

Line the sides and bottom of a round mould with macaroons, fastened together with hot sugar; when cool, place it on a dish. Then make a custard with the yolk of ten eggs, and one quart of milk, half a pound of sugar, and a vanilla bean. Freeze the custard; fill the macaroon mould with it; forming it in a pyramid; and ornament with strawberries, cherries, or any fruit in season.

APPLES AND RICE.

Pare and core a dozen apples; place them in a pan with a little butter, loaf sugar, and lemon peel; add a little water, and bake them slowly, without allowing them to become brown. Boil some rice with milk, sugar, a little butter, and a nutmeg; when perfectly done, mash it with a spoon, and put into a round mould to cool; then turn it out, and arrange the apples neatly upon it; eat it with wine sauce.

SPONGE CAKE IN THE FORM OF A HAM.

Make a sponge cake, and bake in an oval tin pan; when cold, shape it with a sharp knife in the form of a ham; hollow it out on the under part; and fill with whipped cream. Pin a paper ruffle on the hock; and cover all over with broken calf’s foot jelly.

APPLE CHARLOTTE.

Have a tin pan well buttered, and spread around the sides and bottom nicely stewed apples. Make a rich custard; place some savoury cakes in the pan; with raspberry jam between each layer of cake; fill up with the custard, and steam a few minutes.

TO CLARIFY ISINGLASS.

Cooper’s isinglass is the best. Wash it well, and put it in a pan; and to a half pound, add a pint and a half of water, a quarter of a pound of sugar, and the juice of three lemons; let it boil slowly about fifteen minutes; removing the scum as it rises. When cold, the whites of two eggs may be added, and boiled again for a few minutes; then passed through a jelly strainer.

TO CLARIFY SUGAR.

To two pounds of loaf sugar, add one quart of water; and when the sugar is dissolved, add the whites of two eggs well beaten; let it boil slowly, until the scum has ceased rising, then pour through a strainer.

STRAWBERRY JELLY.

Pour one pint of boiling syrup upon two quarts of strawberries; let it remain until cold; then press through a jelly bag. Let it boil again, and stir in it a pint of clarified isinglass; then pour into moulds to cool.

Pine apples, oranges, or any other fruit can be made into jelly in the same way.

MADEIRA JELLY.

To one quart of syrup add one quart of clarified isinglass, the juice of four lemons, and a pint of good Madeira wine. Pour it into moulds, and place them in ice.

RASPBERRY CREAM.

Bruise in a bowl two quarts of ripe raspberries, with half a pound of powdered sugar; rub them through a sieve. Mix with the juice, one pint of whipped cream, and one pint of clarified isinglass. Pour it into a mould which has been rubbed with sweet oil; set it in ice; and when cold turn it out on a dish.

CHOCOLATE CREAM.

Make a quart of rich vanilla chocolate; add to it one quarter of a pound of sugar, and the yolks of six eggs. Stir all together over the fire a few minutes. Then add a half pint of whipped cream, and a pint and a half of clarified isinglass. Mix well together, and pour into moulds.

PEACH CHEESE.

Stone and pare a quarter of a peck of ripe peaches; put them into a porcelain lined kettle, with one pound of loaf sugar, and a little water; stir over the fire until all is dissolved; rub it through a hair sieve into a bowl; add one pint of clarified isinglass; fill the moulds, and place them in the ice; when it is firm turn it out; and cover the top with whipped cream.

CALF’S FEET JELLY.

Take two sets of calves’ feet, and one of pigs’ feet; put them in a kettle with two gallons of water; let it boil down one-half; strain it and set it away till the next day; before you put it on the fire, skim it well; add half a gallon of wine and a pint of brandy, the juice of eight lemons, the skins of four, pared from the rind, four sticks of cinnamon, sugar to your taste, the whites of ten eggs beaten to a froth; mix all in the stock when cold. Let it boil twenty minutes. If the stock is very stiff, ten will be sufficient; then strain it through a jelly-strainer.

A HEN’S NEST.

Put some calf’s feet jelly in a deep dish, upon which make a nest with some skins of lemons cut in strips and preserved in syrup. Take some eggs; make a small hole, through which empty them; wash and drain, and fill them with blanc-mange; when perfectly cold, take off the shell and put them in the nest.

CHARLOTTE RUSSE.

Make a rich boiled custard of a quart of milk and six eggs; sweeten with sugar and season with vanilla; while warm stir into it a quart of calf’s feet jelly; whip a pint of cream, and mix with it; make a Turk’s cap sponge cake; cut out the centre and fill it with the mixture; put on the top, and ice it when perfectly cold.

CHOCOLATE CUSTARD.

Boil one and a half ounces of gelatine in two quarts of good milk; add three ounces of the best French chocolate; vanilla and sugar to your taste; beat very light twelve eggs, omitting the whites of four; pour the boiling mixture very slowly on the eggs; put it in a tin saucepan, and set it in a pot of boiling water; stir it till thick; pour it in moulds.

BOILED CUSTARD.

Put a quart of milk on to boil with half of a vanilla bean or eight peach leaves, when they are in season; beat the yolks of six eggs and the whites of three; pour the milk boiling hot upon the eggs, stirring all the time; then put it in a pitcher, and set the pitcher in a pot of boiling water; stir it well till it is as thick as good cream; then pour it from one pitcher to another till it is nearly cold, when put it in cups, and ornament the tops with the whites of eggs and sugar beaten very light, on which put a strawberry, or a rosebud, or jelly.

TRANSPARENT PUDDING.

Half a pound of butter and one pound of sugar beaten to a cream; the yolks of sixteen eggs beaten very light; lay in the dish, either with or without pastry, some West India preserves. Then pour over them the mixed ingredients, and put it in the oven, which must be well heated. Try it with a knife; when done, ice it. Rose water or wine will improve it.

Mix together three pints of milk and six eggs, well beaten; stir in as much flour as will make a thick batter; have a pudding bag, which wash and flour well; pour in the batter, tie the bag tight, but far enough from the batter to give it room to swell; turn the bag frequently, and do not allow it to cease boiling until done. To be eaten with wine sauce.

APPLE PUDDING.

Pare and core half a peck of apples; stew and mash them fine; add lemon peel, sugar, and nutmeg to the taste; beat five eggs very light, and mix all together, and bake in a paste.

A RICH CUSTARD PUDDING.

Make a custard of one quart of milk and three eggs, and sugar to the taste; cut some slices of bread, butter them, and lay them in the bottom of the pan, which cover with raisins: do this till the pan is half full, then pour over the custard, and bake slowly.

A BIRD’S NEST PUDDING.

Pare and core some good cooking apples; make a batter of one quart of milk, a little flour, four eggs, and sugar to the taste; pour this around the apples and bake.

GREEN CORN PUDDING.

Grate one dozen ears of corn; then make a batter of a quart of milk and four eggs, a little flour, and sugar to the taste, and a very small piece of butter; bake slowly one hour. To be eaten with sugar and butter beaten up very light.

A GOOD CUSTARD.

To three pints of milk, sweetened to your taste, add two eggs, well beaten; cut some bread in squares, very thin, and put over the top, upon which grate nutmeg; bake very slowly, and be careful the milk does not curdle.

CAKES.

The flour for making cakes should always be sifted before using it, and of superfine quality, and dry. The butter must be the best, and the salt and water well worked out of it. The eggs should always be fresh.

ICING FOR CAKES.

Whip the whites of four eggs to a stiff froth; add gradually some fine white sugar till it will not run: season as you prefer, with vanilla or lemon.

LIGHT GINGER-BREAD.

Beat to a cream half a pound of butter, and two of sugar; beat five eggs very light; add them to the sugar and butter. Have ten cups full of flour in a pan, into which put six cups full of molasses; season with half a cup full of ginger, and one tablespoonful of cloves; dissolve one and a half teaspoonsful of soda in sour milk, and put it in just before baking: bake in small pans.

CRISP GINGER-BREAD.

Beat to a cream half a pound of butter, the same of sugar; add ginger and some cayenne pepper; add two cups full of molasses, and flour enough to roll out. Cut in small cakes, and bake.

GINGER-BREAD NUTS.

Beat to a cream half a pound of butter, and the same of sugar; add a pint of molasses, cloves, ginger, and cinnamon to your taste; flour enough to make a stiff dough. Roll out thin; cut in small cakes: bake on pans in a quick oven.

SHAVINGS.

Beat the whites of four eggs to a stiff froth; add four or five tablespoonsful of white sugar, to one of butter; flour enough to roll out. Fry in hot lard: cut them in long strips and curl, before frying.

SOFT MOLASSES GINGER-BREAD.

Six cups full of flour, two of sugar, two of molasses, one of milk, two of butter; beat the sugar and butter together, to which add four eggs well beaten; then add one dessert spoonful of cloves, and three of good ginger, and the molasses and flour, till all is mixed; dissolve one teaspoonful of soda and three of cream of tartar,—each in half a cup full of milk, which mix in just before you put it in the oven. This cake will take at least an hour and a half to bake.

SPICED GINGER-BREAD.

To three pints of flour, and one pound of brown sugar, add three tablespoonsful of ginger, and one and a half of cloves mixed. Melt half a pound of butter in a quart of molasses; knead all up; roll in thin cakes, and bake in a quick oven.

A VERY GOOD GINGER-BREAD.

Mix well with a pound and a half of flour, a half tea-cup full of good ginger. Melt in a pint of molasses half a pound of butter; when the molasses is hot, pour it over the flour, stirring it well to keep it from becoming lumpy; let it stand till quite cold, then beat two eggs very light, and stir in with flour, enough to make a stiff dough. Roll out and bake.

LEMON CAKE.

Beat to a cream one cup full of butter, and two of white sugar; add three eggs well beaten, one lemon grated and a little juice; one teaspoonful of soda dissolved in a little milk, and three of cream of tartar dissolved in water. Put in, after these ingredients are well beaten, three cups full of flour: bake in tins an inch thick. Ice them.

QUEEN CAKE.

Cream, half a pound of butter, and the same of loaf sugar; beat very light four eggs; flour, a few currants, and put them in; stir in seven ounces of flour: mix well, and bake in small tins.

ALMOND CAKE.

Blanch a quarter of a pound of almonds, and rub them fine in a mortar with a little rose water; beat five eggs separately till very light; beat the sugar with the yolks of eggs; almonds with the whites of eggs, and a quarter of a pound of flour: bake an hour and a half in small tins.

MACAROONS.

Take half a pound of almonds, a few of them bitter; blanch them and pound in a mortar, with a little rose water; beat the whites of three eggs to a stiff froth, and add half a pound of white sugar, rolled very fine. Stir all together; drop on buttered paper, and bake in a slow oven, or on paper with grated rusk or bread; this will keep them from sticking to the paper. Some persons add a spoonful of rice flour.

GOOD JUMBLES.

Beat to cream one pound of sugar, and the same of butter. Beat six eggs separately, the yolks with the sugar and butter; add flour enough to roll out: season to your taste. Cut them in rings, and bake: sift sugar over them when they are hot.

COMMON JUMBLES.

Beat to a cream half a pound of butter, and the same of sugar; add four eggs, a little brandy and nutmeg; flour enough to roll out: bake in pans: cut them in round rings.

CRULLERS.

One cup full of butter, two cups full of sugar, one cup full of sour cream, four eggs, half a nutmeg, and a little cinnamon, half a teaspoonful of soda; flour enough to make a dough. Roll out, and fry in hot lard.

DOUGH NUTS.

Melt in a quart of boiling hot milk, a quarter of a pound of butter, into which beat flour enough to make a stiff dough, and one pound of brown sugar. When nearly cold, put in four eggs well beaten, and a tea-cup full of yeast. Let them rise, and when quite light, drop them with a spoon into boiling lard. Spices to your taste, and a little brandy.

MERANGUES.

Have a pound of fine white sugar, to which add the whites of twelve eggs beaten very stiff, and two tablespoonsful of rice flour. When well beaten, lay the mixture on thick white paper well buttered, or bread grated on it, to prevent the cakes sticking. Make the cakes in the shape of a half egg. When they are a light brown, and firm to the touch, take them out. Scoop out the middle, into which put preserves. Put them again in the oven to dry; when done, fasten two together with a little white of egg. Send to table on a fancy dish. For dessert, whipped cream is very excellent, in merangues.

COMPOSITION CAKE.

One pound of flour, one pound of sugar, the same of butter, seven eggs, half a pint of cream, and a gill of brandy, one tea-spoonful of soda and three of cream of tartar. Dissolve each separately and put in last. This cake will take an hour and three quarters to bake.

LOAF CAKE.

Two pounds of flour, one of sugar, half a pound of butter, one pint of yeast, eight eggs, one quart of milk; cream the sugar and butter together: add the raisins and spices after the first rising. This cake will take an hour and three quarters to bake.

SEED CAKE.

Three pints of sifted flour, one pound of brown sugar, one tablespoonful of caraway seed, mixed together. Then melt half a pound of butter, and pour it into as much cold milk as will make them soft enough to roll out. Three teaspoonsful of cream of tartar. Put in the flour before it is sifted. Dissolve one teaspoonful of soda in the milk: roll out; cut with a tumbler: bake in a quick oven.

JELLY CAKE.

Jelly cake is made of either cup or sponge cake, as preferred. Bake in round tin pans on buttered paper; the pans should be as large as a dinner plate, and the cakes a quarter of an inch in thickness, when baked. Spread jelly upon each cake; place one upon another, till you have four or five, and then ice it.

SPONGE CAKE.

Beat ten eggs separately, very light; mix the whites and yolks together; add a pound of loaf sugar; then put in half a pound of flour. Do not beat it after the flour goes in, as this will make it tough: season to your taste, with lemon or vanilla.

ANOTHER SPONGE CAKE.

One pint of flour, and one of sugar, half a tea-cup full of water; beat six eggs very light; put in the water before the whites of the eggs, and stir as little as possible after all the ingredients are in.

LADY FINGERS.

Beat to a stiff froth the whites of four eggs, and the yolks of four, with a pound of sugar. Mix with this two or three spoonsful of flour: season with rose water or lemon: bake on buttered paper.

ALBONNIE CAKE.

Put three teaspoonsful of cream of tartar into three pints of flour, and sift it; beat half a pound of butter to a cream, with two large cups full of sugar; add five eggs, well beaten, a teaspoonful of soda, dissolved in a small quantity of milk, and some caraway seed. Roll very thin: bake on tins.

CUP CAKE.

Beat to a cream half a tea-cup full of butter, and one and a half of sugar; add three eggs beaten very light, two cups full of flour, one teaspoonful of soda, and three teaspoonsful of cream of tartar. Dissolve each separately in a little milk; mix them just before putting them in the pan: bake an hour and a half.

KISSES.

Beat till very light the whites of four eggs; add one teaspoonful of flour, either wheat or rice: season with rose water or lemon: bake on buttered tins or paper.

RICE SPONGE CAKE.

Rice flour sponge cake, is made like flour sponge cake, only add a little more of the rice than you would of the wheat flour: bake in small tins. Ice them.

WAFERS.

Beat three eggs to a stiff froth; two cups full of flour, a small piece of butter, and milk enough to make a batter; add four tablespoonsful of sugar. Roll out thin as possible, and bake: roll them up while hot.

WHITE CAKE.

One pound and a quarter of butter, one and a half pounds of sugar, the whites of twenty eggs, two teaspoonsful of cream of tartar, and a third as much soda; dissolve each in a tablespoonful of cream; put in the cream of tartar the last; one and a half pounds of flour; season to your taste: an hour and a half will bake it.

CAROLINA CAKE.

Beat to a cream one cup full of butter, and two of sugar, three cups full of flour, the whites of eight eggs, half a cup full of sweet milk, one teaspoonful of cream of tartar, and the third of that quantity of soda; dissolve each separately in the milk; add them the last; season to your taste; bake an hour and a half.

BUNNS.

Beat to a cream half a pound of butter, and the same of sugar, four eggs, half a pound of currants, a glass of brandy, a pint of milk, flour enough to make a stiff batter; stir in a cup full of yeast. When light, bake in small pans, or in a large one, and cut them out in squares.

SASSAFRAS CAKE.

Beat to a cream half a pound of butter, and the same of sugar; whisk till very light six eggs; add them to the butter and sugar, with a glass of brandy, the peel and juice of a lemon; add flour enough to make a dough: roll out, and bake on tins.

WARWICK CAKE.

Beat to a cream two tea-cups full of sugar, and one of butter; add half a pound of currants floured, one glass of rose water, and six eggs beaten separately; dissolve one teaspoonful of soda, and three of cream of tartar in a little cream; and add, just before putting the cake in the pan, flour enough to make a stiff batter.

POUND CAKE.

Beat to a cream one pound of butter, with one pound of sugar; separate ten eggs, and beat them very light; have a pound of flour sifted; add the eggs and flour alternately; beat till the cake looks light just before going in the pan; put in a glass of brandy, rose water or lemon peel, or anything you prefer. This cake will take an hour and three quarters to bake.

PLUM OR FRUIT CAKE.

Fruit cake is made as the above; with the addition of a pound of currants, a pound of raisins, and half a pound of citron; flour the currants, raisins, and citron before putting them in. Raisins should always be seeded.

A VERY CHEAP CAKE.

One tin cup full of flour, with two teaspoonsful of cream of tartar sifted with the flour; a piece of butter the size of an egg, half a cup full of sugar rubbed in the butter, and half of a teaspoonful of soda; dissolve in a small cup full of milk; bake in a pound cake form.

RUSKS.

Take a pint of milk, a quarter of a pound of butter; warm the butter in the milk with half a tea-cup full of sugar; stir in enough flour to make a very soft dough; beat three eggs very light, and add; lastly, put in a tea-cup full of yeast; do not beat it or any cake after the yeast goes in; set it in a warm place to rise; when light add more flour by stirring it in, but do not beat it; let it rise again; flour your board, and pour out your dough; cut in cakes, and put in pans; handle as little as possible, and do not put any more flour to them; set them to rise again, and as soon as light, bake.

TO MAKE COCOA-NUT CAKE.

To two whites of egg, take one cocoa-nut; after it has been peeled and grated, sugar to the taste; make them high in middle, and bake a few minutes.

COCOA-NUT AND ALMOND CAKE.

Blanch half a pound of almonds, and pound them in a mortar, with a little rose water, to prevent them oiling; add an equal quantity of grated cocoa-nut, three whites of eggs beaten to a froth, and sugar to the taste; bake ten minutes.

LADY CAKE.

Beat to a stiff froth the whites of ten eggs, add one pound of loaf sugar, blanch half a pound of almonds, and pound them very well with some rose water; beat to a cream a quarter of a pound of butter, then add the sugar; stir in alternately with half a pound of flour, the eggs and the almonds; bake one hour and a half.

SMALL ALMOND CAKE.

Blanch and pound, with rose water, a quarter of a pound of almonds; beat very stiff the whites of four eggs; add three tablespoonsful of rice-flour, and sugar to the taste; bake in fancy shapes on buttered paper, in a slow oven, ten minutes.

DROP CAKE.

Beat to a cream half a pound of butter, and a quarter of a pound of loaf sugar; three eggs and the third of a cup of cream, half a pound of flour, rose water to the taste; drop them in buttered pans, and bake fifteen minutes. If preferred, they can be seasoned with chocolate.

FEDERAL CAKE.

Two pounds of flour, one pound of sugar, three quarters of butter, four eggs, the juice of one lemon, three teaspoonsful of cream of tartar, sifted with the flour, one of soda; dissolve in milk enough to make a dough; cut the cakes in the shape of a diamond.

HARD GINGERBREAD.

One and a half pounds of flour, half a pound of butter, half a pound of sugar, a pint of molasses, a tea-cup full of ginger, a tablespoonful of ground orange peel, and cloves; roll them very thin, and bake.

BUTTER DROPS.

One quarter of a pound of butter, one pound of flour, two spoonsful of rose water, three eggs, well beaten, a little nutmeg; dissolve a small lump of pearlash in a little milk, and stir in just before baking; drop them on tins, and bake.

OHIO CAKES.

One and three-quarters of a pound of flour, three-quarters of a pound of sugar, four eggs, five tablespoonsful of thick cream, and a teaspoonful of soda; spice to your taste. Roll them about a quarter of an inch thick, and bake.

SUGAR CAKES.

Three pounds of flour, and half a pound of sugar, thirteen ounces of butter, and a teaspoonful of soda dissolved in half a pint of water; rub the butter in the flour; mix the sugar and water, then knead all well together; roll thin, and bake.

ANOTHER COCOA-NUT CAKE.

One pound of cocoa-nut, one pound of flour, three quarters of a pound of sugar, half a pound of butter, six eggs, well beaten; mix all together, and bake.

NEW YORK COOKIES.

Two pounds flour, one of sugar, one quarter of a pound of butter, a large cup full of milk, a teaspoonful of soda, two of cream of tartar, two tablespoonsful of caraway seeds; roll them, and bake on tins.

DIAMOND CAKES.

Beat to a cream half a pound of butter, and the same of sugar; add four eggs, well beaten, half a pound of flour, and the same of currants, washed and dried, and well floured, to keep them from sinking, a small teaspoonful of soda, and two of cream of tartar dissolved separately in milk; bake them in small pans, diamond shape.

A SPANISH CAKE.

Beat to a cream half a pound of butter; with the same quantity of sugar, four eggs, well beaten, a quarter of a pound of currants, a glass of wine and brandy mixed, two tablespoonsful of rose water, and half a pound of prepared flour, (which can be bought at any grocery store in the city;) bake in small tin pans, any shape preferred. Ice them.

A. P. S.

Beat to a cream half a pound of butter, with same of sugar, a few caraway seed, three eggs, rose water, and nutmeg, and flour enough to make a dough; roll out thin, and bake.

SPANISH BUNNS.

Three quarters of a pound of flour, a pint of good milk or cream, three eggs, two tablespoonsful of rose water, half a nutmeg, half a pound of butter, and the same of sugar; warm the butter in the milk; when milk warm, stir in the flour and eggs; then beat in the sugar, a little at a time, and some currants; put in the yeast, and set it to rise in square tin pans; when very light, bake for fifteen or twenty minutes.

SCOTCH CAKES.

Beat to a cream half a pound of butter, and three quarters of a pound of sugar, a tablespoonful of caraway seed, one tablespoonful of rose water or essence of lemon, a pound of flour, and five eggs, beaten very light; roll half an inch thick, stick them with a fork, and bake.

A GOOD SMALL CAKE.

Beat to a cream three quarters of a pound of butter, and the same of sugar; whisk three eggs very light; season with rose water; add flour enough to roll out; cut them half an inch thick, and bake.

CREAM CAKE.

One and a half cups full of butter, two of sugar, four eggs, one cup full of sour cream, into which dissolve one teaspoonful of soda, four cups full of flour; season as you like; beat very light, and bake.

LEMON DROP CAKES.

Grate the rinds of six lemons; add six heaping tablespoonsful of the best white sugar and two of flour; work all well together; beat very light the whites of two eggs; drop the mixture from a spoon on buttered paper. When cold, take them off very carefully with a knife.

ORNAMENTAL ICING FOR CAKES.

Put the icing on any way you prefer with a syringe, which must be kept for the purpose. It is better to put it on plain first, and then ornament it.

POTATO PUFFS.

Take a pint bowl of white potatoes, mashed as fine as possible; then add two eggs and one tablespoonful of flour; drop them from a spoon into hot lard, and fry: when done, sprinkle sugar over them.

SAVOY CAKES.

Separate twelve eggs, and beat them very light; add a pound of the best loaf sugar; stir in three quarters of a pound of flour, essence of lemon, or rose water to the taste; do not beat it after the flour goes in, as this will make it tough: bake in small tin pans in a quick oven.

COCOA-NUT POUND CAKE.

Beat to a cream a quarter of a pound of butter and half a pound of the best white sugar; add four tablespoonsful of cream, one tablespoonful of the essence of lemon, one of flour, and three eggs; beat till very light: then grate the white meat of a cocoa-nut; stir it lightly, and bake in tin pans. Some persons omit the flour.

ALMOND POUND CAKE.

Blanch the almonds by throwing them into boiling water: take them out; drain and pound them in a mortar with a little rose water, and proceed as for cocoa-nut pound cake. Ice them, if preferred.

EVERY DAY CAKE.

Beat to a cream half a pound of butter, and the same of sugar, some grated nutmeg and rose water, two eggs well beaten; stir in a pound of flour: roll out, and bake.

COMMON RUSK.

One cup full of butter, the same of sugar, one pint of milk, flour enough to make a batter; beat it well, and then put in a cup full of yeast; (but never beat any cake after the yeast goes in;) when very light, add more flour; make into cakes, and set them to rise; as soon as they are light, bake them.

A VERY CHEAP AND GOOD CAKE.

One cup full of lard, two of molasses, two of sour milk, one egg, three tablespoonsful of cinnamon, half a nutmeg, essence of lemon, and flour enough to make a thick batter; beat a great deal, and bake in a tin pan, one hour and a half or two hours.

HOME-MADE POUND CAKE.

One pound of patent flour, one of pulverized sugar, one cup full of butter, one of milk, and four eggs; bake in a quick oven: if it gets too brown, put paper over the top.

A VERY GOOD HOME-MADE GINGER-BREAD.

One pint of molasses, one tea-cup full of sugar, three quarters of a pound of butter and lard mixed. Spices,—one tablespoonful of good ginger, three of cinnamon, a whole nutmeg, a teaspoonful of cloves. Roll out thin, and bake in a quick oven.

CINNAMON CAKE.

Take one pint of risen dough; work into it one cup full of butter, and two of sugar, one tablespoonful of cinnamon; set it in a dripping pan, and pour over it a little melted butter and some cinnamon; set it to rise, and when light, add more cinnamon, and butter, and bake. Cut them in square cakes.

PRESERVES.

A porcelain kettle is the best for preserves. Have a ladle with a long handle, and pierced with holes. The sugar should be the best loaf sugar. All soft fruit should be done gently, and not allowed to remain longer than half an hour after it begins to cook, till it is laid on dishes. This makes the fruit more firm.

TO PRESERVE CLING-STONE PEACHES.

Get the finest cling-stone peaches; take out the stone without disfiguring them; lay them after they are pared in half of their weight of sugar, allowing a pound of sugar to a pound of peaches; let them remain two hours: then put both sugar and peaches in the kettle together; let them boil till clear, skimming them frequently. Have some of the kernels cracked, and preserve them with the peaches.

TO PRESERVE PEACHES IN BRANDY.

The heath cling-stone are the best for this purpose. Half a pound of sugar to a pound of peaches. Throw into boiling pearl-ash water for a moment: then take them out and rub the skin off with a coarse towel, and throw them into cold water; make a syrup with as little water as possible; put in the peaches to boil, until they begin to look clear; then take up the peaches, and let the syrup boil ten minutes longer, mixing equal quantities of the syrup and the best white brandy. Put the peaches in jars: pour over the syrup, and seal them.

PEACH MARMALADE.

Take free-stone peaches; pare and slice them, allowing half a pound of sugar to one of the peaches. Sprinkle the sugar over them and let them stand two hours: then put them down to cook. Stir and mash them; let them cook gently, till they are a transparent pulp; then take it off, put into jars, and seal them.

QUINCES.

Take fine large quinces; pare and core them; cut them round half an inch thick; then put them in the preserving kettle with the skins and cores, with water enough to cover them; let them boil till they look clear: take them up; strain the juice; put it back again into the kettle with the sugar, allowing three quarters of a pound to a pound of quinces: let the syrup boil slowly; skim it, and put it in the quinces for twenty minutes.

QUINCE JELLY.

Put down the quinces, after mashing and quartering them, in sufficient water to cover them; let them boil slowly more than half a day: then strain the juice, and add a pound of sugar to a pint of the juice. Let it boil till it jellies.

QUINCE MARMALADE.

Boil your quinces till soft: when cool, pass them through a cullender; add half a pound of sugar to a pint of the pulp; let it boil till it will jelly.

PEARS.

Leave the stems on, and stick a clove in the blossom end, after paring them; make a syrup of a pint of water to half a pound of sugar; skim it, and put in the pears: let them boil till clear.

TO PRESERVE GREEN TOMATOES.

Gather those that look clear, not very large; put them down to boil with plenty of water. Throw this water off; then add more water and some green ginger; let this boil till the water tastes of the ginger very strong: allow three quarters of a pound of sugar to a quart of juice; make a syrup and put in the tomatoes; let them boil till clear. The syrup, when boiled down, will make a nice jelly.

TO PRESERVE CITRON MELON.

Pare the melon, and cut it in any shape you fancy; put it down to boil in a strong ginger water; after it has boiled ten minutes take it up; make a syrup, allowing a pound of sugar to a quart of the water; add slices of lemon; cut them; put in your citron: when clear, it is done.

SPICED PEACHES.

To nine pounds of peaches, take three pounds of sugar, and one pint of vinegar; make a syrup; then put in the fruit. Soft free-stone peaches are the best; let them boil ten minutes.

PLUMS.

Plums are prepared in the same way as peaches, also cantelopes before they are ripe; add cloves, mace and allspice, to the taste: make the syrup; put in the plums, and let boil ten minutes; or pour the boiling vinegar and spices over the plums.

BLACKBERRY FLUMMERY.

Put the blackberries down to stew, with sugar to the taste; thicken with a little flour; keep stirring till it is done, which will be in ten minutes. This is sometimes called blackberry mush.

CURRANT JELLY.

Wash the currants; then spread them on a dish in the sun to dry; then put them in a stone crock, and set the crock in boiling water till the currants are soft; then strain them through a flannel bag or a hair sieve; press all the juice out; allow a pound of the best loaf sugar to a pint of the juice; boil twenty minutes, not longer. Another way is to pour the boiling juice on the sugar: this makes much prettier jelly, but not so rich.

APPLE JELLY.

Cut up some fine pippin apples; do not pare them; let them boil till quite tender: then strain the juice and put it down with sugar, allowing three quarters of a pound to a pint of juice; put in while boiling, some lemon peel: when the jelly is done, which will be as soon as it is thick, take out the lemon peel. Put the jelly in half-pint tumblers.

GREEN GRAPE JELLY.

Put the grapes on to boil with a little water; mash them, and when the juice is well out, strain it; add a pint of juice to a pound of sugar; boil until it jellies.

MORELLA CHERRIES OR CARNATION.

Allow one pound of sugar to a pound of cherries; take out the stones with a quill; boil the juice and the sugar; skim it well, and then put in the fruit: when clear, they are done.

RASPBERRY JAM.

Allow a pound of sugar to a pound of fruit; stir it well, and when it is a thick jelly, it is done.

TO PRESERVE STRAWBERRIES.

The medium size are the best and the firmest; allow a pound of sugar to a quart of the fruit; sprinkle them with sugar for a couple of hours; then put all into the kettle together; skim it well, and let them boil twenty minutes; be very careful not to mash them.

MAGNUM BONUM PLUMS.

Stick them with a large needle; make a syrup of a pound of the fruit to three quarters of sugar; then put in the fruit; let them boil slowly till they clear.

STRAWBERRY JAM.

Strawberry jam is made in the same manner as raspberry jam.

PINE APPLES.

Grate them; allow a pound of sugar to a pint of the fruit; after it has been grated, half an hour will cook it sufficiently.

APRICOTS.

Scald and wipe them dry; a pound of fruit to a pound of sugar; water sufficient to make a syrup; boil and take off the skum; put in the apricots: boil slowly till the fruit is clear.

GREEN GAGE PLUMS.

Take a pound of sugar to a pint of the fruit; scald the plums and wipe them; pierce them with a needle; put very little water to the sugar; when the syrup boils, put in the plums. Have a slow fire, and let them boil till they are clear; take out the plums, and spread them on dishes to cool; put the syrup in a tureen, and set all away till perfectly cold. Then put some of the plums in half pint tumblers, nearly filling them full of the syrup, which will be very rich; pour on the top of each tumbler a dessert spoonful of good brandy. Cut a round piece of white paper the size of the top of the tumbler; soak it in brandy, and lay it on top; then cover it tight by pasting paper over. Preserves properly done and put up in this way will be as good at the end of three years as the first. Glass tumblers are excellent for putting up jelly and preserves. Prune plums, egg plums, and the common blue plums may all be done in the same way.

WATER MELON RINDS.

The rinds are cut in various fancy forms; make a strong salt and water; put them in with cabbage leaves as for greening; keep them near the fire, turning them very often, till they become yellow; have a kettle of alum water ready; wash the rinds, and put them in the kettle with cabbage leaves over and under them and between every layer; put the kettle on the fire; do not let them come to a boil, but keep them scalding over two hours; when they are green, put them in cold water for three days; change the water several times. Some persons make two syrups; but one will be sufficient, by making a syrup of a pound and a quarter of sugar to one of melon; drop in some ginger; boil twenty-five minutes.

PINE APPLE PRESERVES.

Pack the pine apple, after it is peeled and cut into slices, in a jar with a layer of sugar on every layer of the fruit; set the jar for fifteen minutes in a kettle of boiling water; cover it tight, and keep it in a dry place.

TO PRESERVE CRAB APPLES.

Make a syrup of a pound of sugar for a pound of fruit; put in the apples after skimming the syrup; let them boil till they are clear. Some persons make a second syrup, and keep the first for cordial.

TO DRY PEACHES LIKE FIGS.

Pare and cut the peaches in slices; make a syrup of half a pound of sugar to one of fruit; put the peaches in and let them scald; then take them out, put them on a flat dish, and set the syrup away; next day repeat the process; then put them in the oven, after the bread comes out, on a flat dish; do this till they are dry; pack them in jars, sprinkling sugar over each layer. The syrup will make cordial.

TO PRESERVE LIMES.

Get the limes green; take out all the inside very carefully with a pen-knife, then lay them for twenty-four hours in salt and water; take them out, wash and scald them till all of the salt is out; make a syrup with three quarters of a pound of sugar to a pound of limes; skim it, and put in the fruit; let them boil till clear. It is better to boil the limes in water for twenty minutes before they go in the syrup.