Pour a pint of boiling milk over 3 Naples biscuits grated; cover it close; when cold, add the yolks of 4 eggs and the



whites of 2, nutmeg, a little brandy, a spoonful of sugar and flour; boil it 1 hour in a bowl.


Blanch ^ lb. of almonds, and fry them in a small table-spoonful pf fresh butter, until they are of a light brown; then wipe with a towel and put them into a bowl or pan; make a syrup with 1 lb. of sugar and 3 gills of water; boil it to a thread; care must be taken to boil it to the exact candyiog point; pour it boiling upon the almonds, and stir them until the sugar hardens around them; groundnuts are very nice prepared in the same way.


Grate i lb. of pippins; stir to a cream i lb. of sugar, the same of butter; add the grated apples and the rind of 1 fresh lemon; whip very light 6 eggs; beat all well together; line a dish with puff paste; pour in the batter, and bake ^ an hour.


Beat to a cream 1 cup of good brown sugar and 2^ large spoonfuls of good butter; then stir in 1 well whipped egg, a little grated nutmeg, and a large spoonful of orange flower water; sift into a pan 1 pint of flour, and stir in 2 teaspoon-fuls of cream of tartar; dissolve in a cup of new milk 1 tea-spoonful of soda;" beat these well together; then add the milk and soda with the flour, eggs and spice; butter a baking dish, and pour in the pudding; bake i an hour; serve with wine sauce. This makes a delightful cake by adding 2 eggs.


Lay alternately in a baking dish slices of nice tart apples; on these sprinkle sugar, and the grated oily rind of 1 lemon, and then crumbs of stale rusks which have been soaked in 23

milk; then more slices of apples, sugar and crumbs of rusks; cut very thin slices of butter and lay thinly on the top; over this sift thickly pulverized sugar; bake 1 hour, and send to table in the same dish.


Take from the hominy, whdn nearly done, 1 pint of the liquor; put into it, while hot, a lump of fresh butter, 4 eggs, the juice of half a lemon with the rind grated; sweeten to the taste with powdered loaf sugar, and bake it in a rich paste.


Grate 3 stale sponge cakes and with them ^ the peel of a lemon, and all the juice; mix them in cold milk until they are quite soft; beat 3 eggs together, and stir them by degrees into the biscuits; add a teacupful of orange juice, and a little sugar, a thick slice of butter well melted; mix all well together; put it in a dish with paste round the edges; bake it slowly.


Beat J lb. of blanched sweet almonds with rose water; beat the yolks of 8 eggs and add them, with a gill of cream, and sugar to the taste; lay a sheet of puff paste in a plate or dish; put the mixture on it, cover it with another sheet of paste, and bake 1^ hours in a slow oven.


One quart of milk, 2 large tablespoonfuls of butter, same of rose water, the yolks of 8 eggs, J lb. of sugar, and 1 stick of cinnamon; boil the milk and cinnamon together; then take *the saucepan from the fire, and stir in quickly the arrowroot, which must be previously rubbed smooth in a little water or cold milk; pour it into the dish in which it is to be baked, and while warm stir in the butter; beat the eggs and sugar together until very light, and add them to

. the other ingredients; bake for 15 or 20 minutes in rather a quick oven; the stick of cinnamon must be taken out of the pap as soon as ft is turned into the dish, before the butter is mixed with it.


One quart of milk, 1 teaspoonful of salt, 6 eggs beaten

separately and very light, 9 tablespoonfuls of flour, stirred

in gradually while the milk is boiling hot; bake i hour

in a quick oven; serve with wine and sugar sauce; this

, pudding must be sent to the table as soon as it is done.


Four ounces of rice, well washed, put into a milk or rice boiler containing 1| pints of rich milk or cream; let them boil gently until the rice is swollen and is quite soft; blanch 40 sweet and 6 bitter almonds, pound them into a smooth paste; grate the rind of a lemon, or a small piece of vanilla

•Vbean, into a small quantity of new milk; boil this until soft; when the rice^is done, put it into a dish or pan; when

t^^a little cooled, throw into it 2 ounces of butter and as much sugar as suits the taste, mixing it well; add the almonds, beating it well; to this add the yolks of & eggs beaten very light; butter the dish it is to be baked in; take the 5 whites of the eggs and beat in a very light whip, add to each a tablespoonful of sifted sugar; the moment the oven is ready, quickly lay over the pudding the icing of eggs and bake 15 minutes; it should be served immediately.


Pour on a loaf of bread a pint of boiled milk; mix into it when soft the yolks of 6 eggs and the whites of 3 eggs well beaten, 2 tablespoons of flour, nutmeg, and 1 lb. of raisins; boil 2 hours and serve with sauce.

SAUCE FOR BATTER PUDDINGS. Beat the yolks of 6 eggs with 4 spoonfuls of sifted sugar

and ^butter mixed together; have ready a pint of boiling cream to mix with the yolks; afterwards, put it on the fire and stir it until it is of the consistency of sauce; then add to it a wineglass of brandy. Delicious.


Take 2 good sized sweet potatoes, wash well; then grate, and season with 2 eggs, a good spoonful of butter, 2 cofiee-cups of sugar, milk enough to make it soft, and powdered ginger; bake, and eat hot ^ith butter; or, when cold, sliced and fried.


To i lb. of apples, well boiled and pounded, add, while yrarm, ^ lb. of butter beaten to a cream ; to this add 6 eggs, the whites well beaten, ^ lb. of powdered sugar, and the peel of 2 lemons, well boiled and pounded; put thin crust at the bottom and round the sides of the dish, and bake i hour.


. Squeeze 2 large lemons; boil the peel till tender eYioug h ^ to beat to a mush; 6 large apples, i lb. of suet, 1 lb. of cur^^Jl ; rants, J lb. of sugar, and candied fruit, as for other mince pies.


In 1 pint of new milk, put 2 or 3 bitter almonds, a stick of cinnamon, a piece of lemon peel, and 7 or 8 good sized lumps of sugar; let the whole simmer gently till the flavor is extracted; then strain, and stir till cool; beat the yolks of 6 eggs, and mix well with the milk; then stir the whole over a slow fire, till it is the thickness of rich cream; flavor it with almond or rose water, of which 1 ounce will be sufficient.


The yolks of 3 eggs, beat up with wheat flour to a batter; the whites beaten separately and added to it; pare the



apples, core, and cut them in slices; lay them in a b%wl in brandy and sugar about 3 hours before dressing them; dip^ each piece in batter, and fry in lard; sprinkle white sugar over them; peach fritters are made in the same way.


Take 6 cocoanuts, yolks of 10 eggs, i lb. of white sugar, i lb. of butter; season with rose water; put the butter ux cold, and bake in a nice puff p^ste.


Large sized cooking apples, pare and core, (be careful not to make holes through); enclose each in the usual pie paste; place in a pan, fill apples with a little nutmeg, butter and sugar; leave the tops of apples open; flute with the fingers the top of crust; this is an ornamental dish when baked; eat with hard sauce.


One fresh beef tongue, boiled and chopped very fine, 2 lbs. f suet, picked and chopped fine, 4 lbs. of raisins, 2 lbs. of Sultana plums, 3 lbs. of currants, washed and dried, 2 lbs. of MLhite sugar, 1 pint of branny, 1 bottle of wine, nutmeg, cinnamon and mace to the taste; also add a little allspice; the day you bake the pie, add a few apples cut up very fine; line the dish with light paste, covering the top with the same and bake in a moderate oven; the ingredients must be well mixed together, and kept in a closely covered jar. ,


Six lbs. of the best apples, cored an4 minced, 3 lbs. of raisins stoned and minced, 3 lbs. of hard boiled eggs, cut very fine, 3 lbs. of powdered sugar, | ounce of salt, | ounce of cinnamon, the same of nutmeg and mace, 8 finely powdered cloves, the grated peel of 4 lemons, and the juice of 2, ^ pint of brandy, the same of wine; mix all well together, and put

it into* a deep pan; have ready, washed and dried, 4 lbs. of currants, and as you make the pies; add theni' with candied fruit


Six ounces of butter, 6 of sugar; beat to a cream; 4 eggs, a glass of brandy or wine, a little rose water, a teaspoonful of nutmeg or mace, with a handful of currants; bake it in a pufi paste. **


Grate with care the oily rind of 3 fresh lemons; rub this with i lb. of loaf sugar pounded, until perfectly incorporated with sugar; then add by degrees ^ lb« of good fresh butter; beat very light the yolks of 6 eggs; mix all well together i then line a dish with puff paste, and put in the above nature ; bake f hour; serve hot.


Two lbs. raisins, IJ lbs. suet, 2| lbs. acid a 6 ounces preserved lemon peel, ^ ounce mace, i ounce of cloves, 1 large nutmeg, 2 lbs. sugar, 1 pint of Fren brandy, and i pint of wine.


k I




Pare the pineapples and cut them in thick slices; weigh the slices, and to each lb. of fruit put 1 lb. of sugar; dis* solve the sugar in a very small quantity of water; stir it and set it over the fire in a kettle; boil it 10 minutes; put in the fruit, letting it remain ^ hour; after this process, put the preserve in a pan or dish to cool; have the jars ready to put away for use; cover it well with the jelly; exclude it well from the air, and it will keep some time.


Those who would make fine jelly, should always avoid boiling the juice of the fruit, when it is desirable to have the article retain the flavor of the fruit from which it is prepared. After the juice is pressed from the fruit, and the proper quantity of sugar is added to it, let it be heated until the sugar is dissolved; after this is efiected, no further heat is required.


Wash the fruit, weigh it, and to each lb. of cranberries allow 1 lb. of loaf sugar, dissolved, ^ pint of water to 1 lb. of sugar; set it on the fire in a preserving kettle, boiling it 10 minutes; then put in the fruit and boil slowly till it is soft and a ruby color; put away in glass jars, with brandied paper on the top; exclude the air with kid tightly sealed over the jars.


Put the peels in salt and water for 3 days, changing it each day; then put them in fresh water until they are tender ; make a rich syrup, and finish as other preserves.





Pare and slice the pineapples, and to each lb. of fruit add 1 lb. of white sugar; put in the jar first a layer of sugar pulverized, then a layer of pines; then one of sugar and another of pines, until the jar is full; tie up tight, to exclude the light and air; this is delicious, and keeps well; not to be scalded.


Turn water on nice, fresh lemon peels; soak them till all the white pulp can be scraped off; boil till soft; preserve them in i their weight in sugar; they are a good substitute for citron.


One pint of cold water to 2 lbs. of white sugar; when it is dissolved, set it over a moderate fire; beat J the white of an egg, and put it to the sugar before it gets warm; watch it, and when it is ready to run over, put in 1 tea-spoonful of cold water; after the boiling ceases, put it on the fire again; do this 3 times, and the last time take it ofi and let it settle; take ofi the scum, and strain the syrup through a jelly bag.


Gather the quinces when ripe, wash them nicely and put them in an oven to bake; when quite soft, take them out, cut them open, and serve with butter, sugar, and a little nutmieg, while hot; this is a nice dish for dessert or tea.


Take the best oranges, cut them in half, and take out the seeds and juice; boil them in 3 or 4 waters (always hot) until they are tender, and then beat them to pulp in a marble mortar, and rub them through a hair sieve; to 1 lb. of this pulp allow 1^ lbs. of loaf sugar; take ^ of the sugar and boil it with the oranges till it becomes ropy; then take it from the fire, and when cold, make it up in paste with


the other i of the sugar; make but a little at a time, for it will dry fast; then with a rolling pin roll them out as thin as tifiery, upon paper; cut them round with a wineglass; let them dry, and they will look clear.


Pick the white or brown figs when a little more than half ripe; peel them very thin, and to 1 lb. of fruit put | lbs. of sugar; make a syrup, and put the figs into it with lemon ' peel and ginger; let them boil till clear, stirring frequently.


Take the tomatoes while small apd green, put them in cold clarified syrup, with 1 orange, cut in slices, to every 2 lbs. of tomatoes; but if very superior preserves are wanted, add, instead of the oranges, 2 fresh lemons to 3 lbs. of toma* toes; simmer them over a slow fire for 2 or 3 hours.


Take fine ripe quinces, pare and core them, cut them into pieces and weigh them; to each lb. of the cut quinces allow i lb. of the best brown sugar; put the cores and parings into a kettle with water enough to cover them, keeping the lid of the kettle closed; when you find they are all boiled to pieces and quite soft, strain off the water over the sugar, and when it is entirely dissolved, put it over the fire and boil it to a thick syrup, skimming it well; when no more scum rises, put in the quinces; cover them closely, and boil them all day over a slow fire, stirring them and mashing them down with a spoon till they are a thick smooth paste; then take it out and put it into buttered deep pans or dishes; let it set to get cold; it will then turn out so firm that you may cut it into slices like cheese; keep it in a dry place in broad stone pots. It is intended for the tea table. 24


Take the small round peppers while they are green, extract the seeds and cores with a sharp penknife, and then put the outsides into a kettle with vine leaves and a little alum to give them firmness, and assist in keeping them green; flavor with lemon or ginger. Water melon rind is done in the same way: allow 1 pint of water to 1J lbs. of si^ar mixing with it some white of egg beaten to a stiff froth; boil and skim it, and when the scum ceases to rise, put in the fruit.


Fill a large jar with slices of the ripest and best tomatoes; lay a cloth over the jar, and over that put a piece of dough, to keep in the heat; place the jar in a large pot of water, and boil 4 or 5 hours constantly; then strain the juice through a coarse hair sieve, and to every pint of juice add 1 lb. of the best brown sugar, if you wish the jelly very sweet, or half that quantity, if to eat with meat; add the whites of 8 eggs to every gallon of juice; skim it and boil till nearly half evaporated; then put it into glasses, and keep them in the sun till sufficiently thick. A very good jelly may be made to eat with meat, by putting salt, pepper, mace and nutmeg, instead of sugar.


Pick the grapes from the stems; wash and drain them; mash them with a spoon; put them in the preserving kettle, and cover them closely with a large plate; boil them 10 minutes ; then pour them into the jelly bag, and squeeze out the juice; allow a pint of juice to 1 lb. of sugar; put the sugar and juice into the kettle, and boil them 20 minutes, skimming them well; fill the glasses while the jelly is warm, and tie them up with brandy papers.

PEACH JELLY. Wipe your peaches perfectly dry, after washing them,


(they should be free-stones and perfectly ripe); cut them in quarters; crack the stones and break the kernels small; put the peaches and the kernels into a covered jar; set them in boiling water, and let them boil till they are soft; strain them through a jelly bag; add 1 lb. of loaf sugar to 1 pint of juice; put all in the preserving kettle; boil them 20 minutes.


Take the weight of raspberries and sugar; pick the beryies very carefully, and lay them, with the sugar, in a stone jar overnight; in the morning boil it until it begins to jelly; the great secret of making nice jam, and preserving the raspberry flavor, is to boil it enough; in this particular, however, housekeepers differ.


Put your fruit on in bell metal with plenty of water to cover them; lay grape vine leaves or grass on top; let them boil till tender, by which time they will probably become green; put your sugar in another skillet, allowing ^ pint of water, or more (if you wish a greatdeal of syrup) and boil it till quite clear; then take the fruit from the water, and put them into the syrup to Hoil together till the syrup is as thick as you wish.


To 2J lbs. of apples put 1^ lbs. of coarse white sugar, which must be clarified with the whites of 3 eggs, after having put more than a quart of water to the beaten sugar; as the apples are peeled, they must be dropped in water; when the syrup is sufficiently clear, put them in; when half done, add orange peel and cut citrpn.


Blanch as many pears as you intend to use, whole, with the skins on, in boiling water; take them out when soft,



peel and put into cold water; have your syrup ready in the stewpan; when it is boiling hot, put in the pears, with a slice of lemon, to keep them white; when thoroughly stewed take them out and serve in the syrup; they may be served hot or cold.


Cut 6 large apples in half, peel and take out the seeds; stew them in 1 pint of water, the juice of ^ a lemon and sugar; when the apples are sufficiently tender take them out and arrange them in the dessert dish; let the syrup keep on boiling till it is clear and rich; then pour it over the apples.


Stew the cherries with a little sugar for a short time; then spread them on dishes and set them in the sun; as they dry pour the syrup over them, a little at a time, for 3 or 4 days; when dry, pack them away in boxes or jars, putting a layer of cherries with a layer of sugar, and a little whisky sprinkled between.


Stone the cherries (they should be the short stem); take equal quantities of sugar and fruit, and boil slowly till it is almost a jelly; it is delicious and keeps well.


Take 1 dozen large juicy apples, pare and core them, but do not cut them in pieces; put them side by side into a large baking pan, and fill up with white sugar the holes from whence you have extracted the cores; pour into each a little lemon juice, and stick in everyone a long piece of lemon peel evenly cut; into th« bottom of the pan put a very little water, just enough to prevent the apples from burning; bake them about 1 hour, or till they are tender through, but not till they break; when done, set them away to get cold; if closely covered they will keep 2 days; they are very nice


with cream, eaten at tea, or at dinner, with boiled custard poured over them.


The best for baking are the large pound pears; remove the skins; cut them in half, and take out the cores; lay them in a deep dish, with a thin slip of lemon peel in the place from which each core was taken; sprinkle them with sugar, and strew some cloves or pounded cinnamon among them; pour into the dish some port wine; to 1 dozen large peftrs allow 1 lb. of sugar,and 1 pint of wine; cover the dish with a large sheet of brown paper, tied on; set it in a moderate oven and let them bake till tender all through, which you may ascertain by sticking a straw through them; you must not let them remain long enough in the oven to break to pieces.


Pare, core and mince 14 or 15 very nice apples; put them into a frying pan with some loaf sugar, a little pounded cinnamon, grated lemon peel, and 2^ ounces of fresh butter; fry them i hour over a quick fire, stirring them constantly; butter a shape of the size the charlotte is intended to be; cut strips of bread 2 inches wide, and long enough to reach from the bottom to the rim of the shape, so that the whole be lined with bread; dip each bit into melted butter, and then put a layer of the fried apples, and one of apricot jam or marmalade, and one of bread dipped into butter; begin and finish with it; bake it in an oven for nearly 1 hour; turn it out to serve it; it may be boiled and served with a sweet sauce.


Take ripe, juicy, free-stone peaches, pare them and cut them into small pieces, (leaving out the stones, half of which must be cracked, and the kernels blanched and mixed with the peaches); mix in a sufficient quantity of

BUgar, to make them very sweet, and set the peaches away till the sugar draws out the juice; then stew them (without water) till quite soft; take them out, mash them with the back of a spoon, and set them away to cool; have ready Qome shells of fine puff paste baked a ligkt brown; when cool, put the peaches into the shells; having first mixed the atewed fruit with cream; grate white sugar over them.


To 1 lb. of strawberries add 1 lb. of sugar, strew it over them, and let them remain until they have made a syrup; put them in a skillet, and let them simmer over a fire until they are half or two-thirds done; take them off and spread them in dishes; they must remain in the sun^ntil they are sufficiently cooled, to keep the summer; be careful not to bruise the strawberries in stirring them.


Put equal weight of loaf sugar with the fruit; mash them well together, and stew them until they become sufficiently thick, which you can ascertain by cooling a little; if stewed too long, the color of the fruit will change; if put away in moulds, it forms a pretty dish for a tea table.


Take equal weights of white sugar and apples; peel, core and chop the apples fine; allow to every 3 lbs. of sugar 1 pint of water; then boil the sugar quite thick, skimming it well; add the apples to the grated peel of 1 or 2 lemons and 2 pieces of white ginger; boil until the apples look clear and yellow; this will keep for years.


The white figs must be nearly ripe; score them across, as deep as the outside skin; make a syrup of white sugar, equal weight with the figs, which you may clarify, if you see proper; after this process put in the figs and boil them


gently, until they look clear; then take them off the fire and again boil the syrup, till very thick and rich; pour it over the figs hot.


To 1 lb. of tomatoes put 2 lbs. of sugar; make the syrup first, and then put the fruit in, and let it remain a short time over a slow fire; they do not require a great deal of cooking.


Take fine, large, ripe oranges, with thin deep colored skins; weigh them, and allow to each lb. of oranges, 1 lb. of loaf sugar; pare off* the yellow outside of the rind from half of the oranges as thin as possible, and put it into a pan with pl^y of cold water; cover it closely to keep in the steam, and boil it slowl3'^ until it is so soft that the head of a pin wfll pierce it; in the meantime, grate the rind from the remaining oranges, and take out all the pulp and juice, removing the seeds and core; put the^ugar into a preserving kettle, with J pint of clear water to each pound, and mix it with some beaten white of egg, allowing 1 white of egg to every 2 lbs. of sugar; when the sugar is all dissolved, put it on the fire and boil, and skim it till it is quite clear and thick; next take the boiled parings and pound them to a paste in a mortar; put this paste into the sugar, and boil and stir it 10 minutes; then put it into the pulp and juice of the oranges, and the grated rind (w]jich will much improve the color) ; boil all together for J hour, till it is a transparent mass; when cold, put it up in glass jars with brandy paper on the top.


One lb. of ripe apples, pared and cut thin; stew them until quite soft with lemon peel; then add J lb. of white sugar, and stew it J hour.

MIXED MARMALADE. Take 1 peck of quinces, pare and cut them in small

pieces; take the rinds and cores and boil them in water; strain it> and boil the quinces till quite soft.; then add 1 peck of pears; when done, 1 peck of peaches; when quite done, 1 peck of apples; and lastly, 3 lbs. of good sugar to each peck of fruit. *


Take an equal weight of fruit and double refined sugar; lay the former in a large dish and sprinkle J the sugar in fine powder; give a gentle shake to the dish, that the sugar may reach the under side of the fruit; the next day make a thin syrup with the remainder of the sug«r, and allow 1 pint of red currant juice to every 3 lbs. of strawberries; in this simmer them till sufficiently jellied; chooseihe largest scarlets, not dead ripe.


Take 4 lbs. of the juice of strawberries and 2 lbs. of sugar; boil down.


Pick all the leaves and stems from the raspberries; put them on in bell metal skillets; mix a little powdered sugar with them, and mash them well; stew only a short time; then take them ofi, pass them well through a clean sieve, so as to extract as much of the pulp as possible; then, when you have a sufficient quantity of juice, to every pint put 1 lb. (dead weight)^f loaf sugar; return it to the skillet, and stew until you think it sufficiently thick, which you may discover by cooling a little.


Prepare the quinces as before directed; take off the stems and blossoms; wash them clean, and cut them in slices, without paring; fill the pan, and pour in water to cover them; stew them gently, putting in a little water occasion- ^ ally, till they are quite soft; then pour them in a jelly bag; let all the juice run through, pressing it«



The juice of 8 oranges and 6 lemons; grate the peel of | the fruit and steep it in a pint of cold water; when the flavor is extracted, mix the water with the juice ; add | lb, of loaf sugar, 1^ ounces of isinglass, and the beaten whites of 7 eggs; put all into a saucepan and stir till it boils; let it boil a few minutes; strain it till clear, through a jelly bag; put it into a mould or glasses.


Gather the p^ches when ripe; peel and stone them; put them into a preserving pan and put them over the fire till hot; Tub ttiem through a sieve, and add to 1 lb. of pulp the same weight of powdered loaf sugar, and ^ ounce of bitter almonds, blanched and pounded; let it boil .10 or 19 minutes; stir and skim well. 26

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Make a brine of salt and water strong enough to bear an egg; ponr it over the cucumbers and cover them with cabbage leaves; let them stand for a week, until they are quite yellow; pour oft the water; take a porcelain kettle, cover the bottom with fresh leaves; put in the cucumbers with a piece of alum; cover them closely with vine leaves and then with a dish or cloth, to keep in the steam; fill up kettle with clear water and hang it over the fire, but not in a blaze; the fire uhder the kettle must be moderate; keep • them over the fire in a slow heat for several hours; if they are not then a pretty green, repeat the process; when they are well greened, take them out of the kettle, drain them on a sieve and put them into a clean stone jar; then spice the vineg{ir with cloves, mace, mustard seed and sugar; boil well for 6 or 6 minutes, when they will be fit for use.


Morella cherries are the best, if you can get them; re-, move the stems and prepare the vinegar with mace and, cinnamon, with § sufficient quantity of brown sugar, (say 2 large tablespoonfuls to 1 quart of vinegar); boil all together for a few minutes, and put it over the cherries when cold; put them away in jars, carefully excluding the air.. Damsons or blue plums may be done in the same way.


Wipe 6 large lemons; put on them 1 lb. of salt, 6 large cloves of garlic, 2 ounces of horse radish sliced thin; \ ounce of cloves, mace, nutmeg, and cayenne; 2 ounces of flour of mustard; then .«dd 2 quarts of vinegar] boil i





hour; set the jar by and stir it daily for 6 weeks; it must be kept closed.


Do these in the same way as the plums; but as they are much more acid, allow brown sugar of the best kind; plums or damsons may be pickled plain, and with little trouble if full ripe, pricked with a needle, and packed down in a stone jar, with profuse layers of brown sugar between the layers of fruit, the jars filled up with cold cider vinegar, and put* ting sweet oil at the top.


Take large, ripe, fullblown cauliflowers; remove the leaves and stalks, and divide the blossom into pieces or clusters of equal size; throw them into a porcelain kettle of boiling water (adding a little salt); let them simmer, and skim them well; when they come to a boil, take them up with a perforated skimmer, and lay them on a sieve to drain; put them into stone jars (3 parts full); season with mace and nutmeg infused in sufficient of the best cider vinegar, and simmer it for i hour; when it comes to boil, take it ofi the fire, and pour it hot over the cauliflower in the jar, filling it quite up to the top, and adding sweet oil at the last; cover it while warm, and tie leather over the top.


Keep a large glass jar of cold cider vinegar, and put in the green seeds of nasturtions after the flowers are off, and the seeds full grown, but not hard; remove the stalks; in this simple way nasturtions will keep perfectly well, and are an excellent substitute for capers, with boiled mutton; they can be raised profusely in a city garden; to flavor them with spice, boil the vinegar with a bag of spice in it, and pour it on hot, leaving the spice in the jar.

SWEET PICKLE TOMATOES. . Peel the tomatoes and put 1 lb. of brown sugar to 2 lbs.


of tomatoes; Bprinkle it on, and let it stand 2 hours; boil them till the scum ceases to rise, skimming it off as fast as it rises; then add | pint of vinegar to 1 lb. of tomatoes; add cinnamon, allspice, mace, cloves and black pepper; boil them slowly until transparent; you must be very careful to take off the scum, as it is that which prevents its keeping.


One lb. of horse radish, 1 lb. of white mustard seed, 1 lb. of white pepper, and 1 lb. of celery seed, 2 ounces of mace, 2 ounces of cloves, 2 ounces of nutmeg, 1 lb. of garlic, i lb. of tumeric, 1 bottle of pure sweet oil, 1 bottle of mustard; mix all well together, and after you have greened your mangoes for three days, wipe them dry; then stuff them with the prepared ingredients and pour boiling vinegar over them; cork them closely and put away for use; all the ingredients must be well beaten.


Pare green walnuts very thin till the white appears; theii throw them into spring water with a handful of salt; keep them under water 6 hours; then put them in a stewpan to simmer 5 minutes, but do not let them boil; take them out and put them in cold water and salt, keeping them quite under the water with a board, otherwise they will not pickle white; then lay them on a cloth and cover them with another to dry; carefully rub them with a soft cloth and put them into the jar with blades of mace and nutmeg cut in slices; pour strong vinegar over them and pub away for use.


Put the nuts in strong salt and water for 12 days, changing the water several times; after which put them in fresh water a short time; then wipe them dry and put them in the sun until they become black; put them in common vinegar for several weeks; after that time, spice the good

vinegar with allspice and cloves, horse radish, made mustard, red pepper, garlic, and a little salt must be added; boil the vinegar and pour it over the nuts while hot.


Take a quantity of tomatoes, put them into a tub; a layer of tomatoes and a layer of salt till all are in; let them stand 24 hours; then strain off all the juice, squeezing the pulp well, and when all the juice is extracted, put it on to boil; reduce it to J, and to every gallon of liquor put 2 ounces cloves, i ounce of allspice, 1 ounce of mace, and boil it down well; then to every 3 quarts add 1 bottle of port wine, and boil it a little longer; put it away to cool and settle, then bottle it. If there is not enough spice, pound a fresh nutmeg and put it in.


Wash your peaches in w-eak lye; rub them with a coarse cloth tp remove the fur; put them in strong salt and water for 7 or 8 days; wipe them dry; put them carefully into the jars; cover them with strong vinegar; add mace, cloves, horse radish, white mustard seed and turmeric, (if you like it); the color of the peach is improved by it and it sharpens the vinegar.


Put the onions in salt and water strong^ enough to bear an egg; change the water every day; then make a strong brine, pour it on boiling hot for 3 days; then lay them on a sieve to drain; put them in the jar; fill it with good vinegar, add mace and horse radish; if you wish them white, put salt and oil over the top; if you prefer them yellow, add from 2 to 3 tablespoonfuls of turmeric with the vinegar; tie them up very close and they will keep any length of time for table use.


Nine lbs. of nice peaches, 4 lbs. of sugar, 1 pint of good vinegar; boil the peaches in water till tender, then put in vinegar and sugar, with a little wJiole allspice till done; pare, stone and halve the peaches first; apples are very nfte done in the same way, for immediate use, and a very good embellishment for cold meats.


Wipe and put them in salt and water, strong enough to bear an egg, in which let them remain 6 or 7 days; then scald in vinegar to green them, after which put them in cold spiced vinegar. Snaps are done in the same way.


Prick the skins of fair, ripe tomatoes, spread them in layers, and on each layer put pounded mace, cloves and cinnamon, pouring cold vinegar over the whole. The vinegar from tomatoes, thus prepared, is a very good catsup.


One lb. of race ginger, well soaked and dried; 1 lb. of horse radish done in the same way; 1 lb. of mustard seed, well washed; | lb. of garlic, soaked and bleached; 2 ounces black pepper, 2 ounces of cloves, i ounce of mace. The mangoes should be laid in salt and water till they are yellow, and then scalded until they are green; soak the ingredients well and beat them together in a mortar, and mix them with a pint of made mustard and as much sweet oil as will make the, ingredients into a paste; then fill the mangoes, and what is left put between the layers; then pour over them as much boiling vinegar as will cover them. This recipe will answer for cantelope.


Make a strong brine and let it boil in a bell metal skillet; pour over your cucumbers (which have been placed

in a jar) with layers of fig and grape leaves, alternately, until filled; then cover up closely, and repeat the next day with the same brines, but fresh leaves; if sufficiently green, scald with vinegar and water on the day following; let them remain 24 hours; then boil strong, vinegar with a small piece of alum, horse radish and garlic, with 2 lbs. of brown sugar and a small quantity of turmeric, cloves, mace, and nutmeg, allspice, celery seed and cayenne pepper, say i ounce of each.


Take large fine plums, perfect and quite ripe; to every quart of plums allow ^ lb. of the best white sugar powdered, and a large pint of the best cider vinegar; melt the sugar in the vinegar, and put it, with the fruit, in a porcelain kettle; all the plums having been previously pricked to the stone with a large needle; lay among them some small muslin bags filled with broken nutmeg, mace, and cinnamon; give them one boil up, skimming them well; put them warm into stone jars, with the bags interspersed, and cork them im* mediately; green gages may be done in the. same way, first rendering them greener, by boiling with vine leaves in the usual way.


The small round tomatoes, either red or yellow, will keep perfectly, if put whole into cold vinegar of the best quality; you may add a bag of spice, if you choose.


One peck of tomatoes sliced and washed; boil or stew them with a little salt, until perfectly soft; then strain them through a hair sieve, and press as much of the pulp through as possible; after which, add 2 tablespoonfuls of scraped horse radish, 1 large onion stuck full of cloves, ground allspice, red pepper and salt, to the taste; put all on together, boiling, until the catsup looks rich and thick; when done,

add 1 pint of strong vinegar, and 1 teacup of made mustard; tet the catsup be cold, before jou bottle it; let it be free of the onion and horse radish; rosin the bottles tightly, and put away for use.


Peel and cut all of the hard part of the tomatoes; add a little salt and red pepper; let them stew until thick enough to bottle; after which, put all the bottles in an oven with straw placed around them (so as to prevent their breaking); fill the oven with lukewarm water; let it boil 10 minutes; cork the bottles tightly, whilst in the oven, so as to make them air tight; rosin them also.


To one gallon of skinned tomatoes, put 4 spoonfuls of salt, 4 of black pepper, 3 of mustard, ^ a spoonful of allspice, 8 pods of red pepper; all the ingredients made fine, and simmer slowly in sufficient sharp vinegar to have 2 quarts of catsup; after simmering it 3 or 4 hours, and straining it through a wire sieve, (those who like it), may add 2 spoonfuls of the juice of garlic, after the simmering is somewhat over, and the ingredients are cool. This is superior to West India catsup.


Take i bushel of green tomatoes, 1^ dozen of white onions; slice them thin and put them in jars, with a tablespoonful of salt between each layer; let them stand 24 hours: then drain off the water and boil them 10 or 15 minutes in vinegar; then take them out and put them again in jars, a layer of tomatoes and onions, spice, a little sugar, and a tablespoonful of sweet oil, until the jar is filled; mix a box of mustard in the vinegar, and pour over them till all are covered; use black pepper, mace, cloves, allspice, mustard seed, coriander and celery seed; spices to be bruised.


Take large, green peppers and put them in salt and water and let them stand 9 days; the day before you are to take them out, get nice white cabbages and chop them very fine; sprinkle them well with salt and let them stand all night; in the morning drain ofi the water, and mix with them celery seed, mustard seed, and a little turmeric, and all kinds of spice, and moisten the whole with pure sweet oil; then take the seed out of the peppers and stuff the pods with the above mixture; cover them with boiling vinegar and tie them up closely.


Take 2 nice white cabbages and quarter them; if very large more than quarter them; and put them in salt and water to remain 24 hours; then boil them till tender in weak vinegar with a little turmeric in it; then put them in jars' and pour over them good cold vinegar and tie them up.


To 5 lbs. of fruit add 3 lbs. of sugar, 1 quart of vinegar; boil the sugar and vinegar, with mace, cloves and cinnamon, and pour it boiling over the fruit; repeat this when it gets cold.


Take 1 peck of damsons, or prune plums, and stone them; put into a kettle 3^ pints of vinegar, 7 lbs. of brown sugar; boil, and skim it well; then put in the fruit, with a table-spoonful of cloves, mace and cinnamon powdered; boil it 2 hours; then take out the fruit and let it boil some time longer; remove it from the fire, and when cold mix all together.


Cut 12 lemons into 6 pieces each; put on them 2 lbs. of salt, 26


8 or 9 cloves of garlic, with mace, nutmeg, cayenne and allspice, ^ ounce of each, and ^ lb. of flour of mustard; to these ingredients add 1 ^gallon of good vinegar; boil the whole for } hour; then put it in a jar, and set it by for 8 weeks, stirring it every day; after which, pour it into small bottles, and close them very tight. To be eaten with meat.


Boil down new sweet cider, till about as thick as good molasses; when cold, strain it through a sieve; as soon as it boils put in the apples, pared, quartered and cored; stew over a slow fire till the fruit is perfectly tender.


Take sound, ripe cucumbers; peel and remove the seeds; cut lengthways into strips an inch wide; to 3 quarts of the pieces add 3 cups of vinegar, and 4 of water; soak 24 hours, stirring once or twice; put 1 quart of vinegar on the fire; add 1 pint of sugar, a little cinnamon bark, 1 teaspoonful of pimento, tied in a piece of cloth; scald all together; add the cucumbers and boil till soft; put in glass jars.


Six lbs. of peaches to 3 lbs. of sugar, 1 quart of vinegar; in making the syrup add allspice, cloves and mace to the taste; after the syrup is formed, throw in the fruit and ciook it, but not as much as usual with preserves; some prefer them with the skins on, in which case, the for should be rubbed off with a coarse napkin.


Cover 1 peck of cling-stone peaches with salt and water; let them remain all night; in the morning, take them out, and to 1 gallon of vinegar add 4 lbs. of brown sugar, with allspice, cloves, nutmeg and mace to the taste; boil it, and pour it over the peaches hot; do the same 4 days in succession ; the Heath peach is the best. (Philadelphia receipt.)


Lay slices of red cabbage into a jar, and strew salt over each layer; put 2 tablespoonfuls of whole black pepper, allspice, cloves and cinnamon in a bag, and scald them in 2 quarts of vinegar, which, pour over the cabbage, and cover it tight; it will be fit for use in 3 days.


Put the pods, which must be gathered when very young, into salt and water all night; boil the salt and water they were laid in; pour it upon the pods, and cover the jar close, to keep in the steam; when it is nearly cold, pour it on again, and continue to do so till the pods are green; then drain them on a sieve and make a pickle for them of white vinegar, mace, black pepper and horse radish; pour it boiling hot upon the pods; tie them down, and put them away for use.


Take a common size jar of anchovies; bruise and strain them ] add a quart of mushroom catsup, a quart of walnut pickle, a gallon of Maderia wine and a little black mustard seed; boil i hour; bottle and cork tight; seal with wax and in 10 days the soy will be fit for use.


Take nicely headed cabbages and quarter them; put them in a porcelain skillet of cold water with 1 gill of salt, and let them boil until they may be pierced easily with a straw; then place them on a dish carefully to drain; while draining, take a jar of cold vinegar and stir in 2 tablespoonfuls of turmeric; in this vinegar place the cabbage and let it remain 48 hours; then take 2 gallons of the best vinegar, 2 lbs. of brown sugar, 1 tablespoonful best cayenne pepper, 2 ounces of turmeric (which should be divided equally) and tied up in 6 muslin bags; two of these bags must be boiled with the sugar and pepper in the vinegar, and while boiling,


pour upon the cabbage, after having been placed in a dry place with the other bags of turmeric. Made and fit for use in one week.


Stick the damsons with a fork to prevent splitting them, then weigh 1 lb. of brown sugar to every 3 lbs. of damsons, making a syrup by letting them boil a very short time with the spices, and pour into a jar when cold; the syrup must be poured from the damsons for 3 mornings and made boiling hot, then poured over the fruit, but not until nearly cold; on the 4th morning the fruit must be put into the jars also, and remain till quite done (but not too much); the spices used and boiled in the vinegar are 1 ounce of cinnamon, 2 ounces of mace, 2 of allspice, 2 of cloves, to a i bushel of damsons.


(For Pish). Worcestershire sauce, 1 tablespoonful; cayenne pepper, i teaspoonful; butter, 1 ounce; tomatoes, 2; onions; 1 tablespoonful; parsley, 1 tablespoonful; chop the tomatoes, onions and parsley very fine; boil all together 10 minutes and strain.

The two following receipts were taken from a cookery book, *' The gift of Mrs. Francis Dandridge to Anna Maria Dandridge," 15th December, 1756, having belonged to Mrs. Washington, and now in the library at Mount Vernon.


Lard them, and force the bellies and pass them off; then store them in good gravy and broth, gold color; make a ragoo of mushrooms, morels, truffles and cocks-combs; and when your chickens are done enough dish them up, lay your ragoo over and garnish with petty-patties and fried sweet-breads.



FOWLS IN FILLETS WITH PISTACHOBS. Spit your fowls and let them roast; they being done take them ofi, and cut off the wings, and the white of th^ breasts; keep a small sauce ready in a stewpan, made with sweet herbs, a little good butter, small champignons cut in slices; put it over the fire, with a dust of flour in it; stir and moisten it with a ladleful of good broth; see it be of a good taste; the pistachoes being scalded and cut into slices, put them in and make a thick sauce with 4 or 5 yolks of eggs; beat the same up with cream; then put in the white and legs of fowls, with juice of a lemon; you must cut your wings only in two, then place the slices of your fowls in the bottom of the dish with your sauce over it, and serve up hot for an entry.


Two large heads of cabbage, cut as for slaw, but not so fine, 8 large onions sliced; mix the onions with the cut cab* bage, and sprinkle about 2 teacups of salt over them; mix the salt thoroughly in the cabbage, and let them stand not less than 12 hours; drain all the water from the cabbage through a muslin cloth; now put the cabbage in a porcelain kettle and cover it with a gallon of vinegar, 1 teacup of white mustard seed, i teacup of celery seed, 1 teacup o*f grated horse radish, 1 whole garlic minced fine^ 2 or 3 pods of green or red peppers cut fine; let this come to a boil, and add 2 teacups of brown sugar; set this aside until the next day to get cold; when ready to put away, have a paste made of 1 teacup of the best sweet oil, 2* ounces of turmeric and | teacup of mustard, made quite thick and stirred into the oil; now mix this paste in well with the hand into the vinegar and cabbage; it is now ready to put away, and will be fit for use in 10 days.

STUFFED PEACHES. Take free-stone peaches of the finest kind (let them be full

grown, but not quite ripe) and lay them in salt and water for 2 days, covered with a board to keep them down; after which, wipe them dry; cut them open, and extract the stones; then prepare the stuffing to the taste: minced garlic, scraped horse radish, bruised mustard seed, and cloves, a little ginger root, soaked in water to soften it, and then sliced; fill the peaches with the mixture, t}ring them round, to secure the stuffing; season the vinegar with broken cinnamon, fresh made mustard, a little ginger and nutmeg ] having mixed this all well together, fill up the jar with the pickle.


One-quarter of garlic, 1 lb. of scraped^horse radish, 1 lb. of white mustard seed, 1 lb. of black mustard seed, 1 ounce of long pepper, 2 ounces of black pepper, 2 ounces of turmeric, 1 ounce of mace, 1 ounce of cloves, i lb. of race ginger cut up fine, 4 ounces of olive oil; fill the mangoes with salt, let them stand 24 hours; then wipe them clear from salt; mix the prementioned articles together, put them in the mangoes and sew them up; have some vinegar spiced well with common spices, such as black pepper, allspice, horse radish and mustard, boil it well pour it over the mangoes, and tie the jar closely.


One lb. of ginger sliced and dried, 1 lb. of horse radish scraped, 1 lb. of white mustard seed washed and dried, 1 lb. of garlic salted, sliced and dried, i lb. of nutmegs, 1 ounce of long peppers, | Qunce of turmeric, to 1^ gallons of vinegar; put the vegetables intended for the pickle into a a kettle, pour the vinegar and spices over them and set .them ovei; a clear fire; let them boil a few moments; put them in jars and tie them up tightly.




Two cups of molasses, 1 ciip of grated chocolate, 1 cup of milk, 2 teaspoonfuls of vanilla, 1 tablespoon of butter; boil 25 minutes; set to cool in buttered pans, mark in squares.


One gallon of godd molasses, 5 lbs. of brown sugar, and i lb. of butter; boil together until they candy well; then pour into buttered dishes, and pull until very white.


Three cups of sugar, 1 cup of water, and i lb. of chocolate; dissolve the chocolate in the water; then add 1 cup of milk, and i cup of butter; let it boil till it will drop from a spoon, generally about i hour; pour in a flat dish and cut in squares.


Twelve eggs to 5 cocoanuts; grate the nuts fine, and dry it in a moderate oven; beat up the whites of the eggs; then add the sugar, allowing 1 cup to 2 of the cocoanuts, and beat to a paste; then stir in the cocoanut, and drop in a pan or on a sheet of paper, and bake for 10 minutes.


Six lbs. of New Orleans sugar, water sufficient to dissolve it, i lb. of butter; boil until it cracks; when almost done, stir constantly to prevent burning; when done pour on a marble slab, or in a flat dish, and when cool, pull till light brown.


One lb. of powdered sugar, the whites of 9 eggs, beaten to a froth; the sugar should be worked in slowly with a wooden spoon; have ready a pan well greased and floured; drop a tablespoonful and sprinkle well with grated cocoanut; bake in a slow oven till a light brown.


One lb. of grated cocoanut, i lb. of white powdered sugar, whites of 6 eggs, beaten to a stiff froth; drop in buttered pans and bake.




Fry slightly, putting in a little flour before it becomes too brown, as the sauce must be a pale yellow; add water to the sauce; then put in a little onion, thyme and parsley, chopped very fine; 2 or 3 cloves and allspice; let the whole simmer till well done; then add the juice of a lemon, and a little of the peel, and at last stir in the yolks of 2 eggs well beaten; you may use the same receipt for making nims.


Trim the cutlets nicely; prepare a stuffing of dry, stale bread crumbs, mixed with the yolks of some raw eggs; season highly with 4;hyme, parsley, marjoram, onion and celery leaves or seed, etc.; cut up 1 dozen olives fine, and mix in; put plenty of the dressing on each cutlet, and wrap it carefully in letter paper; lay them side by side in a flat, common pot; add a little lard and let them sweat for i hour; then broil quickly on hot coals, and serve and eat with lemon juice.


Put I tablespoonful of fresh butter into a saucepan; let it boil; add a medium sized onion, cut into thin slices; fry the onion a deep brown ; have ready a chicken jointed and cut up into small pieces, or 2 lbs. of mutton, lamb or veal without fat, cut into pieces about i inch square; to the fried onion now add a whole tablespoonful of butter and 1 of curry powder; stir well and cook for a few moments; then add the meat; stir the whole over the fire; add a teacup of water; let the whole simmer over a gentle fire for 20 minutes, stirring occasionally; then remove the saucepan to the top of 27

the stove, and let the contents simmer for 1| to 2 hours; must not let it boil; the addition of a pineapple takes the place of the gum mango in India; then add cocoanut, potato, green peas to taste, only just long enough before the curry is done to insure their being thoroughly cooked; all fat and flour should be eschewed; rice should be served separately, having been well drained and put into cold water to



Take 50 or more shrimp; wash them in 5 or 6 waters; put them in a saucepan, adding salt and big black pepper, a little nutmeg (grated) and a bit of butter, on a brisk fire; stir with a spoon for J hour; when cooked let the shrimp drain; remove the meats and mash in mortar; boil rice in bouillon i hour; strain, and put it in mortar with the shrimp; when well pounded, put in saucepan, and thin with bouillon, and pass through a sieves thin this pur^e (cream) so that it be neither too thick nor too thin; then mash the shrimp shells, add juice or butter in which the shrimps have been cooked, and strain the puree in a cullender; it should then be of reddish color; put this in a saucepan on a moderate fire; do not let come to a boil, but should be quite hot; put crust of bread in soup dish and pour on a little broth, hot, and when ready to serve add a little Maderia*


Nine lbs. of good, ripe peaches, rub with a coarse towel, and halve them; put 4 lbs. of sugar and 1 pint of vinegar in a kettle with cloves, mace and cinnamon, each 1 ounce; when the syrup is formed throw in the peaches, a few at a time, so as to keep them whole; when clear, take out and put in more until all are done; boil the syrup till quite rich; then pour over the peaches.


Herbs to be thoroughly boiled together; then chopped fine; put in a pot a tablespoonful of lard; when hot, put in

lib. of brisket of veal; smother slowly for ^ hour; add a pinch of flour; let veal fry brown; add onions to taste; then J lb. of raw ham cut in small pieces; put in herbs for a little while; then add boiling water, say about IJ pints; let stew together for about | hour; add red or green pepper and serve with rice in separate dish; herbs, spinach, lettuce and mustard tops predominate; green cabbage, raddish, and turnip tops in small quantities.


Two lbs. veal, boiled till done; then take out the bones, skins and strings; chop very fine; take enough of the broth the veal was boiled in and J loaf of bread to make a panada as thick as mush; stir into this while on the fire, 3 eggs and 2 heaping tablespoons of butter, till the whole looks like thin scrambled eggs; then turn this out on the meat, stirring it well; add part of a nutmeg or powdered mace and salt and pepper, in fact, any seasoning to taste; a little parsley, thyme and sage chopped very fine, and a little onion chopped and fried is an improvement. Excellent.


Have 1 lb. of nice potatoes boiled, and also | lb. of carrots ; when cooked quite tender, rub the potatoes and carrots through a wire sieve with a wooden spoon; then add the yolk of an egg, salt and pepper to taste, and about a tea-spoonful of butter; rub and beat all up into a thick paste; have a pudding dish well buttered and scattered all over with fine bread crumbs; put in the mixture; add bread crumbs on the top, and 1 or 2 small pieces of butter, and bake for about.J hour, or till the crumbs are nice and brown; turn out the whole on a dish, and serve hot.


Soak all night in water enough to cover the ham; put the ham into a large vessel full of cold water, and simmer 20 minutes to each lb. of meat; when done, take ofi the skin,

and grate bread crumbs over the top; sprinkle 1 tablespoon* ful of brown sugar over the bread crumbs, and pour over them 1 tablespoonful of wine vinegarj bake for 1 hour; serve cold.


Gather the figs when fully swollen, but not quite ripe, leaving the stems on; soak them 10 or 12 hours in moderately strong brine (salt/ind water); take them out of this brine; rinse with clear water and place in glass or stone jars; have a kettle of pure, strong vinegar; add a gallon of light brown sugar to each gallon of vinegar, with such spices as you prefer for flavoring, cinnamon and a few cloves; place this kettle of vinegar over the fire, stirring and dissolving the sugar, and when the vinegar comes to a simmer, pour it over the figs, covering them about an inch; this process of scalding the vinegar and pouring over figs should be repeated about 3 times; a small piece of horse radish is an improvement.


Boiled potatoes (Irish) sliced, 5 large hard boiled eggs (sliced), 4 potted ham, 2 tablespoons sweet pickle, 2 tablespoons salt and pepper; mix thoroughly before making the dressing; a good deal of salt, the potatoes absorb so much; for the dressing, 2 tablespoons of Prince of Wales salad sauce; 2 yolks (raw) and 1 cooked, 1 tablespoon Worcester sauce, 1 teaspoon sugar, pepper to the taste, sweet oil about 1 pint, use neither mustard nor vinegar, the salad sauce contains all that is necessary of each; after mixing thoroughly, squeeze a few drops of lemon juice, and then add the whites heated stifi; pour the dressing on the potatoes, 1 spoonful or more at a time; mix well, and then garnish with eggs, pickles, etc., according to your taste; stir the oil into the raw yolk as you do for mayonnaise dressing; then add the other ingredients.

■ ■^ ■■IllMlfclilfcifca


Put the mangoes into salt and water and let them remain for nine days; split them, take out the insides, put them in a kettle, cover them with vinegar and water; put in a lump of alum the size of a hickory nut; put cabbage leaves • around them; put them on the stove where they will keep warm, but not boil, and keep them there until green; take 1 lb. of ginger, crack it but don't powder it fine, 1 lb. of grated horse radish, J lb. of garlic, 2 -ounces of black mustard seed, 2 ounces of white mustard seed, 2 ouness of celery seed, 2 ounces of ground mace, 2 ounces of ground cloves; in each mango put a small cucumber and a long white pepper; mix the stuffing with olive oil, fill the mangoes, tie them with a worsted string (yarn), pour boiling vinegar over them two or three times; put a whole red pepper in each jar, fill the spaces with cucumbers; put a little unmixed mustard and brown sugar in the top of each jar; seal them up and put them away for a year or more; this quantity of stuffing will fill thirty or forty mangoes.


How to test fish when thoroughly cooked: lift it upon the dish and insert a thin bladed knife in the thickest part close to the bone; if the bone readily divides from the fish, it should be taken from the fire; it is done.

When boiling puddings have the water boiling when the pudding is put in, and do not let it stop till you take out; dip the cloth in cold water, and it will release the pudding easily.

Whites of eggs should always be beaten till they become a heap of stiff froth, without any liquid at the bottom and till it hangs from the folk without dropping.

A few drops of glycerine in a bottle of mucilage will cause the mucilage to adhere to glass, when used upon labels.

Before you cut an iced cake cut the icing by itself with a small sharp knife.

Carbonate of soda applied to the bite of a spider or any

venomous creature will neutralize the poisonous effect al-

^ most instantly; it acts like a charm in case of a snake bite.

Cement for broken glass: slake some quicklime with boiling water, and collect some of the fine powder of the lime; take the white of an egg well beaten, with an equal bulk of water, and add the slaked lime to it to form a thin paste; use quickly, and it will resist, when dry, boiling water.


Whites of 14 eggs, yolks of 7 eggs, 10 ounces of flour; 1 lb. of sugar.


Put the yolks of 6 eggs in a large basin; a dessertspoonful of potato flour, 1 dessertspoonful of orange flower water ; add a very little salt; stir these together with a wooden spoon for about 10 minutes; then whip the 6 whites and mix them in lightly with the batter; next put 2 ounces of butter into a saucepan; set it on the fire, and as soon as the butter begins to sputter, pour the batter into it; set the pan over the fire and as the batter becomes partially set round the sides and at the bottom, toss it over gently and then turn the omelette out neatly in the form of a dome on a silver dish greased with butter; put it in the oven and bake it for about 12 minutes; when it is ready to send to table, shake some sugar over it and serve immediately.

TO boil:;fish.

In boiling fish use invariably cold water. If a fish is put into boiling water, the flesh being softer than the meat of animals, the act of boiling causes it to break up. When water is boiling in which the fish has been placed, remove

it from the fire and let the'^fish simmer; a boiled fish is done when the fins can be easily removed.


A poison of any description may be rendered almost instantly harmless, by swallowing 2 gills of sweet oil. An individual with a strong constitution should take nearly twice that quantity. The oil will neutralize almost every form of vegetable, animal or mineral poison with which physicians and chemists are acquainted.


Two teaspoonfuls of flour, i lb. of butter; stir this into 4 tablespoons of boiling water, stirring until all of the butter is melted. This is the foundation of most of the sauces for mutton fish, and poultry. Egg sauce is made by adding to the drawn butter, the yolks of 4 hard boiled eggs and a little more boiling water. -


One pound of the best beef; "take ofi all the fat and cut the lean into small pieces; pour over it 1 pint of cold water and let it stand 8 or 4 hours; then put it over a brisk fire and let it boil 20 minutes.


Mix thoroughly 2 lbs. of cream of tartar and 1 lb. otsoda; use 1 teasjJoonful of the mixture to 1 pint of flour, sifting it into the dry flour.


One dozen ears of corn; cut the grains down through the middle; scrape out the heart; mix this with 1 teacup of milk, 3 eggs, J cup of butter with 1 teaspoonful of sugar; mix well and bake in a moderate oven. This is delicious.


WEIGHTS AND MEASURES. 10 eggs is equal to 1 lb. 1 lb. of sugar is equal to 1 quart. 1 lb. of butter, when soft, is 1 quart.

1 lb. 2 ounces of flour is equal to 1 quart. 4 tablespoonfuls to i gill.

16 tablespoonfuls to j^ pint.

A common sized wineglass, | a gill.

A common sized tumbler, ^ pint.

2 ordinary teacups, 1 pint.



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135 Canal and 18 Bourbon Streets, New Orleans.

Uammoth Uusio Houso of th« South.

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CUGknlie, TtUi, lauisM,

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Prioes (o oonipct* with M> j part of (he CnlMd SUtet.

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Iipgnire of WiKliit, Dliimli, Ititir; ill silierwiri.


Ctocbij, Siu! riniihii; Mi, iWitt ud SoU riniiluii,

No, 49 Gamp Street, New Orleans.*


nriutiire, Parlor ail DUlit Hon Sili, siHiifllittmiti iil Fiitlir Mivi.

33 anij 35 Royal Street, New Orleans, La.


Oommercial Stationers, Lithographers, Printers,









Offices, Tuiane Hall, on Dryades St., bet. Common and Canal Sts.

Hon. Randall L Gibson, U. 8. Senator, Prest. Board of Administrators. Wm. Pbeston Johnson, President of University.

Full Collegiate Coaraes in langaages and sciences leading to literary and soientiftc degrees. Thorongh instrnction in Latin, Greek, Mathematics, English Langoag* and Literature. French, German and Spanish are taught as mother tongues. In the Senior Classes French, Grerman aiid Spanish are spoken in the respective class rooms.

In the Departments of Physics. Mechanics and Chemistry, special attention is directed to the relations of the branches of science to the industries of the country. The steam-engine, the telegraph, the telephone, the electric light, photography, the theory and use of the saccharometer in 8ng%r determinations, etc., receive due attention. The subjects are fully illustrated by experiments, and, as far as practicable, the students themselves repeat the experiments.

A Coarse in Double-Entry Bookkeeping and Penmanship has been added.

The High School receives students at the age of twelve, and prepares them thor> oughly for admission to the Junior Classes of the Collegiate Department. Latin, Greek, Mathematics, German and French are taught in the High School, in additian to those branches absolutely necessary for a good English education.

Manual ToAiinNO DEFARTMSin.—A large building has been purchased for a Manual Training School, in the shops of which students will be afforded an opportunity of instruction and practice in wood and iron working, use of tools, etc. This Department will be under charge of Prof. T. M. Ordway, late of the Institute of Technology, of Boston, Mass.

Thorough instruction in Drawing will be given to all the students of the High School, and to as many of the students of the Collegiate Department as may desire to attend. Prof. W. Woodward has charge of this Department.

Tuition in the Collegiate Department, |50 per Session. In the High School, $45 per Session. *

Faculty of Nine Professors. The Department has the use of the great Charity Hospital, with 600 beds, as a s6hool of practical instrnction.


^ Faenlty of Four Professors. The civil law taught in theory and practice. The Degree of Bachelor of Laws granted by the ITniversity authorizes the per8<m on ^hom it is conferred to practice law in all the courts of this State.

W. F. MELLEN, Dean.

For catalogues, address


Secretary of XJiiiveriify.










l^-Ei''!7^ 0:Fl.IjE!-A.3SrS.

Dealers In all VarietM of '»



Curtain Damasks^ Laoe Curtainsi Window Shades, Etx).









Nos. 74, 76 & 78 South Peters St„


p. O. BOX 2117.







. 4



-HeG-RO C E R S**

Corner l*rytania and Telicity Streets,



* *

Fresli Creamerj Buttep receM ilaijr 1)7 Express.





'M Gamp Street and Lafayette Square.



4 .







Nos. 150,152 & 154 Canal St. & 13 Baronne St.,


G*lleri«8 aocegaible to All I Parlors Free to all Occupants !

Bleyator tfii Public Telephone.

BEDS, 50c. to $1.00. BOOMS. $1.00 to $3.00.

Aim Oeoeral Sontbecn Agency for the Celebrated







We receive our Batter weekly, direct from Greaineries in Iowa and Illinois.


V. •



Vapor Stoves in Seven Patterns,

the New Whorf Bange with Oven Combined.

Oil Stoves in all Sizes of the Summer and

Fairy Qaeen Patterns. The new Qaeen

Bange with Oven combined—our

own Design.

Very Pure Gasoline for Yapor Stoves. Our Sa!fbty Oil, for Family use in Lamps, is superior to all others, burns without »moke or bad odor.


iiff§Mil 4 ©Mill Mk ©®^


160 Canal Street, New Orleans.


<3:^-A-sc3ixt fox* DB-ULttox*iol!c's F^atttearns. No. 154 Canal Street, New Orleans.

PARISIAN MILLINER AND DRESSMAKER, No. 66 Koyal Street, bet. Gonti and Bienville, New Orleaas.






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