صور الصفحة
PDF
النشر الإلكتروني

while doing.

The proportion of water must be small.

This is much ordered, with toast, for the breakfast of weak persons, abroad.

Ground Rrie Milk. Boil one spoonful of ground rice, rubbed down smooth, with three half pinta jf milk, a bit of cinnamon, lemon-peel, and nutmeg. Sweeten when nearly done.

Sago. To prevent the earthy taste, soak it in cold water an hour; pour that off, and wash it well; then add more, and simmer gently till the berries are clear, with lemon-peel and spice, if approved. Add wine and sugar, and boil all up together.

Sago Milk, Cleanse as above, and boil it slowly, and wholly with new milk. It swells so much, that a small quantity will be sufficient for a quart, and when done it will be diminished to about a pint. It requires no sugar or flavouring.

Asses' Milk Far surpasses any imitation of it that can be made. It should be milked into a glass that is kept warm by being in a basin of hot water.

The fixed air that it contains gives some people a pain in the stomach. At first a tea spoonful of rum may be taken with it, but should only be put in the moment it is to be swallowed.

Artificial Asses' Milk Boil togethera quart of water, a quart of new milk, an ounce of white sugar candy, half an ounce oferingo root, and half an ounce of conserve of roses, till half be wasted.

212

This is astringent; therefore proportion the doses to the effect, and the quantity to what will be used while sweet.

Water Gruel. Put a large spoonful of oatmeal by degrees into a pint of water, and when smooth, boil it.

Another wty.—Rub smooth a large spoonful of oatmeal, with two of water, and pour it into a pint of water boiling on the fire ; stir it well, and boil it quick ; but take care it does not boil over. In a quarter of an hour strain it off; and add salt and a bit of butter when eaten. Stir until the butter be incorporated.

Barley Gruel. Wash four ounces of pearl barley, boil it in tw: quarts of water and a stick of cinnanion, till reducea to a quart; strain, and return it into tlie sauce-pan with sugar, and three quarters of a pint of port wine Heat up,

and use as wanted.

A refreshing drink in a Fever. Put a little tea-sage, two sprigs of balm, and a little wood-sorrel, into a stone jug, having first washed and dried them ; peel thin a smali lemon, and clear from the white ; slice it, and put a bit of the peel in ; then pour in three pints of boiling water, sweeten, and cover it close.

Another drink.--Wash extremely well an ounce of pearl barley ; shift it twice, then put to it three pints of water, an ounce of sweet almonds beaten fine, and a bit of lemon-peel ; boil till you have a smooth liquor, then put in a little syrup of lemons and capillaire.

A most pleasant Drink. Put a tea-cupful of cranberries into a cup of wa

ter, and mash them. In the meantime boil two quarts of water with one large spoonful of oatmeal, and a bit of lemon-peel; theri add the cranberries, and as much fine Lisbon sugar as shall leave a smart favour of the fruit; and a quarter of a pint of sherry, or less, as may be proper : boil all half an hour, and strain off. Soft and fine Draught for those who are weak and

have a Lough. Beat a fresh laid egg, and mix it with a quarter of a pint of new milk warmed, a large spoonful of capillaire, the same of rose-water, and a little nutmeg scraped. Do not warm it after the egg is put in.Take it the first and last thing.

Toast and Water. Toast slowly a thin piece of bread till extremely brown and hard, but not the least black ; then plunge it into a jug of cold water, and cover it over an hour before used. This is of particular use in weak bowels. It should be of a fine brown colour before drinking it.

White-wine Whey. Put half a pint of new milk on the fire; the moment it boils up, pour in as much sound raisin wine as will completely turn it, and it looks clear ; let it boil up, then set the sauce-pan aside till the curd suhsides, and do not stir it. Pour the whey off, and add to it half a pint of boiling water, and a bit of white sugar. Thus you will have a whey perfectly cleared of milky particles and as weak as you choose they make it

FINIS

CONTENTS.

[ocr errors]

atewod

BLES .-la mede

27 TOWL, to boil; do. with nice; roasted on

fricandeau of ; rump, to stew 28

broiled; nice way to dress.

brisket, to stew; to press

29 Davenport

bunter's, to make ; fexoeilent FORCEMEAT, to force fowls or
mode of dressing

30

meat, for cold savoury pies ; for
steaks, do. and oyster sance,
turtle

104

31 FRITTERS,

129

steaks, Italian ; Collops ; GAME, directions for dressing 70

palates

32

to keep

77

cakes, side dish; to pot; GIBLETS, to stew

76

sirloin, to dress

33 GROUSE, to roast

79

fricassee of; olives; to GUINEA and Pea-Fow)

86

mince; to hash

34 GRAVY, to keep a week, to dress 93

2-la-vingrette; round of;

clear, brown, or Cullis 94

rolled

35

for forel; veal

95

heart

38

to make mutton eat like

BLACK PUDDINGS,

58

venison ; for fish

96

BIRDS, cheap way of potting 78 HALIBUT, to dress

BUTTER, to clarify for potted things ib HADDOCK, to dry

17

to melt

103 HERRINGS, to dress ; baked

19

BECHAMEL, or white sauce 94

fried; broiled

20

EREAD, CAKES, &c.

189 to 213

HOG'S HEAD, to make excellent

COD, head and shoulders ; crimp

14

meat of

55

sounds, boiled; do. to look

ears, to force

56

like chickens ; do. broiled; do. ra-

puddings, white

59

gout) salt, to dress

15

lard

60

CRAB bot; dressed, cold

21 HOUSE-LAMB STEAKS, brow? 68

CALF'S HEAD, to boil

46 JELLY, of pig's feet and ears 59

tu hash; fricasseed

47

savoury, for cold pies

96

to collar; mock turtle 48

to cover cold fish

97

CALF'S LIVER,

49 KITCHEN PEPPER,

103

sweetbread; kidney 50 LOBSTERS, to pot; stewed; Lut-

CHINA CHILO,

67 tered

CHICKENS, frieassee of; to pull;

to roast; currie of,

21

curvil

74 LAMB, leg; fore-quarter ; breast

CRUST, raised, for meat pies,

with cucumbers

fowls, &c,

114

steaks ; cutlets, with spi-

CUSTARDS, lemon, almond, &c. 141 nach ; head and hinge

CHEESECAKES,

143

swee2breads

COOKERY, for the sick 207 to 211 LAMB-STONES, fricasseed ib.

DUCKS, to roast, tu boil; to stew 75

nice dish of

70

DUMPLINGS, suet

127

LARKS, and other small birds

yest, or Suffolk

ib. MACKAREL, boiled,

17

EELS, spitchcork, fried

18 MEATS, to choose

23

boiled; hroth; collared 19 MUTTON, shoulder, to ste

FISH, to choose

9 MARROW BONES,

FLOUWDERS, to fry

MUCK BRAWN,

[ocr errors]
[blocks in formation]

MUTTCN leg of ; neck

60 PUDDINGS, orange

vo

haunch, to dress; saddle,

lemon

ib.

to roast

61

8 mber

IIT

Gillet, bruised; harrico; to

baked apple

ib.

62

octmeal

shoulder, to boil with oys-

Dutch, or souster

ters breast, loin; to roll

63

Dutch rice

ib.

ham; collops ; cutlets, Por- PUFFS, or light Ger man puddings it.

tuguese way

64 PUDDINGS, little bread,

ib,

steaks; sausages; rumps

in haste

119

and kidnes

65

new college

ib.

hotch-potch; hebobbed 66

boiled bread

id.

MOOR-GAME, to pot

79

brown bread

120

MUTTON-BROTH, Scotch 82

Eve's

ib.

MUSTARD, to make

103

quaking

ib.

OYSTERS, to feed ; to stew ; boil-

transparent

ib

ed; to scallop; fried ; loaves 22

butter

21

ox CHEEK, plain ; another way 37

butter with meat

ik.

OX-FEET, or cow-beels, to dress 38

plain rice

ib

ORTOLANS, to dress

80

a rich rice

ib,

PERCH, to boil

16

rice with fruit

122

PIKE, to bake

1" PUDDING, an excellent potato ib.

PRAWNS and Craw-fish in jelly 21

potato with meat

ib

or shrimps, to butter ib.

steak or kidney

123

PORK, leg of, to roast; to boil 51

beef steak

ib.

Join and neck; shoulder

ib,

and breast ; neck rolled; spring or

veal Auet

124

forehand ; spare-rib; griskin 52

bunter's

ib.

steaks ; sausages

53

plum

ib.

PORKER'S HEAD), to roast 55

125

PIG'S HEAD, to collar

ib.

mustard

ib.

different ways

57

an excellent apricot

ib.

harslet

ib.

baked gooseberry

ib

feet and ears fricostau

58

brandy

128

POULTRY and Game, 2018

boiled curd

ib

for dressing

70

pippin

ib

PIGEONS, to stew;

to broni

76

Russian seed, or ground rice 227

to roast ; in jelly

77 PANCAKES, coinmon

128

PHEASANTS, and Partridges, 78

fine with butter or lard ib

PLOVERS, to dress; egg-

80

made of rice

ib,

PIES, savoury

134

New-England

it

eel ; cold

105 PASTE,

130

shj imps, lobster, fish 106

crust for venison

100

PIE, beef-steak, real, call's-bead 107

potato

131

pork, to eat cold

108

for custards or fruit

mutton, squau, lamb 119 PASTRY, of beef or mutton

148

chicken, green goose

110

potato

141

duck, giblet

venison

39

pigeon, partridge, French, PIES, apple, cherry, currant, mince

vegetable

112

&c.

133

parsley, turnip, potato, herb 113

egg, raspl erry

134

PUDDINGS and Pancakes, obser. PATTIES, fried

138

vations on

114

oyster, lobster, beef, turkey 137

almond, do, baked

115 PUFFS, apple, lemon,

138

sago

116

cheese,

139

hread and butter

ib

.vrollen. 1:2

ih

custard

« السابقةمتابعة »