To Pickle Mushrooms
Peel and stew them, with just water enough to prevent their sticking at
the bottom of the pan. Shake them occasionally, to prevent their
burning. When tender, take them up, and put them in scalding hot
vinegar, spiced with mace, cloves, and peppercorns--add a little salt.
Bottle and cork them tight, if you wish to keep them long.
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To Make A Mince-pie
Having prepared the paste according to the directions given in the foregoing Number, divide it in two equal parts, roll these out either round or square, place one of the flats on a tin baking-dish, wet all round the edge of the paste, spread some o... To Make A Quart Of Brilliant Jelly
Soak one ounce of Nelson's Opaque Gelatine in half-a-pint of cold water for two or three hours, and then add the same quantity of boiling water; stir until dissolved, and add the juice and peel of two lemons, with wine and sugar sufficient to make t... To Make Beef Stock
Take six pounds of soup meat, cut it up into good sized pieces, break the bones into small pieces, place them in the stock pot, and add five quarts of cold water and two ounces of salt; boil slowly for five hours, remove the scum as fast as it rises; ... To Make Cream Cheese Without Cream
Take a quart of milk warm from the cow and two quarts of boiling water. When the curd is ready for the cheese-vat, put it in, without breaking it, by a dishful at a time, and fill it up as it drains off. It must not be pressed. The cheese-vat should... To Make Cream Rise In Cold Weather
Dip each pan or bowl into a pail of boiling water before you strain the milk into it. Put a close cover over each for about ten minutes: the hot steam causes the cream to rise thick and rich. ... To Make Elder Wine
Ingredients, two gallons of elderberries, two quarts of damsons, eight pounds of raw sugar, at 4-1/2d. per pound, two gallons of water, two ounces of ginger, one ounce of cloves, and half a pint of fresh yeast. To make this quantity of elder wine, y... To Make One Squash Or Pumpkin Pie
One cup of squash, one egg mixed unbeaten with the squash, a cup and a half of sugar, one milk cracker rolled fine, half a teaspoonful each of ginger, cinnamon and nutmeg, a pinch of salt and a dash of cayenne pepper. After these are well mixed, add... To Make Salt Butter Fresh
When butter has too much salt in it, put to each pound of it a quart of fresh milk, and churn it an hour; then treat it like fresh butter, working in the usual quantity of salt. A little white sugar worked in, improves it. This is said to be equal t... To Mash Potatoes
Boil the potatoes carefully, drain from the water, mash fine, and to four good-sized potatoes add a heaping tablespoonful of butter, a tablespoonful or two of cream or rich milk and salt and pepper to taste. Serve at once. They must be freshly mashe... To Melt Fat For Shortening
The fat of all kinds of meat, excepting that of ham and mutton, makes good shortening. Roast meat drippings, and the liquor in which meat is boiled, should stand until cold, to have the fat congeal, so that it can be taken off easily. When taken up,... To Mince Vegetables
Peel the onion or turnip, put it on the board, cut it first one way in slices, not quite through, lest it should fall to pieces, then cut it in slices the other way, which will produce long cubes. Finally turn the onion on its side and cut through, ... To Mull Wine
To a pint of water put a tea-spoonful of powdered cloves and cinnamon. Set it where it will boil--then separate the whites and yelks of three eggs, and beat the yelks with a large spoonful of powdered white sugar. As soon as the water boils, turn it... To Pickle Butternuts And Walnuts
The nuts for pickling should be gathered as early as July, unless the season is very backward. When a pin will go through them easily, they are young enough to pickle. Soak them in salt and water a week--then drain it off. Rub them with a cloth, to ... To Pickle Cabbages And Cauliflowers
Purple cabbages are the best for pickling. Pull off the loose leaves, quarter the cabbages, put them in a keg, and sprinkle a great deal of salt, on each one--let them remain five or six days. To a gallon of vinegar put an ounce of mace, one of pepp... To Pickle Mushrooms
Peel and stew them, with just water enough to prevent their sticking at the bottom of the pan. Shake them occasionally, to prevent their burning. When tender, take them up, and put them in scalding hot vinegar, spiced with mace, cloves, and pepperco... To Pickle Oysters
Take the oysters from the liquor, strain and boil it. Rinse the oysters, if there are any bits of the shells attached to them. Put them into the liquor while boiling. Boil them one minute, then take them out of it, and to the liquor put a few pepper... To Pickle Peppers
Procure those that are fresh and green. If you do not like them very fiery, cut a small slit in them, and take the seeds out carefully with a small knife, so as not to mangle the pepper. Soak them in salt and water, eight or nine days, changing the ... To Pickle Tongues For Boiling
Silence is commendable only In a _neat's tongue_ dried. SHAKSPEARE. Cut off the root, leaving a little of the kernel and fat. Sprinkle some salt, and let it drain till next day; then for each tongue, mix a la... To Poach Eggs
But, after all, what would you have me do, When, out of twenty, I can please not two? One likes the pheasant's wing, and one the leg; The vulgar boil, the learned _poach an egg_; Hard task to hit the palate of such guests, ... To Polish Brass Britannia And Silver Utensils
Rotten stone, mixed with a little spirit, is the best thing to clean brass with: rotten stone and oil does very well. They should be polished with dry rotten stone, and a dry cloth. Hot vinegar and milk makes brass look nice--it should be rinsed off... To Pot Butter For Winter Use
Mix a large spoonful of salt, a table-spoonful of powdered white-sugar, and one of saltpetre. Work this quantity into six pounds of fresh-made butter. Put the butter into a stone pot, that is thoroughly cleansed. When you have finished putting down ... To Pot Cheese
Cheese that has begun to mould, can be kept from becoming any more so, by being treated in the following manner: Cut off the mouldy part, and if the cheese is dry, grate it--if not, pound it fine in a mortar, together with the crust. To each pound o... To Preserve Apples
Apples for preserving should be tart and mellow--pare them, and take out the cores with a small knife. Allow for each pound three-quarters of a pound of sugar, a tea-spoonful of powdered ginger, tied in a bag, and sufficient water to cover the apple... To Preserve Cheese From Insects
Cover the cheese, while whole, with a paste made of wheat flour; then wrap a cloth round it, and cover it with the paste. Keep the cheese in a cool, dry place. Cheese that has skippers in it, if kept till cold weather, will be freed from them. ... To Preserve Cream For Sea Voyages
Take rich, fresh cream, and mix it with half of its weight of white powdered sugar. When well mixed in, put it in bottles, and cork them tight. When used for tea or coffee, it will make them sufficiently sweet without any additional sugar. ... To Preserve Herbs
All kinds of herbs should be gathered on a dry day, just before, or while in blossom. Tie them in bundles, and suspend them in a dry, airy place, with the blossoms downwards. When perfectly dry, wrap the medicinal ones in paper and keep them from th... To Preserve Peaches In Brandy
Procure peaches that are mellow, but not dead ripe--draw a pin round the seam of the peaches, so as to pierce the skin--cover them with French brandy, and let them remain a week--then make a syrup, allowing three-quarters of a pound of brown sugar t... To Preserve Prunes
Pour boiling water on the prunes, and set them where they will keep hot, with a lemon, cut in small pieces. When swelled out to nearly the original size, put to each pound of the prunes half a pound of brown sugar, a stick of cinnamon, or a tea-spoo...