Chapter XIII: Part 13

VEAL CUTLETS.--Another way.--Prepare as above, and fry them; lay into a dish, and keep them hot; dredge a little flour, and put a bit of butter into the pan; brown it, then pour some boiling water into it and boil quickly; season with pepper, salt and ketchup and pour over them.

ANOTHER WAY.--Prepare as before, and dress the cutlets in a dutch oven; pour over them melted butter and mushrooms.

FILLET OF VEAL.--Veal requires a good, bright fire for roasting. before cooking, stuff with a force-meat, composed of 2 ozs. of finely-powdered bread crumbs, half a lemon-peel chopped fine, half a teaspoonful of salt, and the same quantity of mixed mace and cayenne pepper, powdered parsley, and some sweet herbs; break an egg, and mix all well together. Baste your joint with fresh butter, and send it to table well browned. A nice bit of bacon should be served with the fillet of veal, unless ham is provided.

VEAL PATTIES.--Mince some veal that is not quite done with a little parsley, lemon-peel, a scrape of nutmeg, and a bit of salt; add a little cream and gravy just to moisten the meat; and add a little ham. do not warm it till the patties are baked.

VEAL PIE.--Take some of the middle, or scrag, of a small neck; season it; and either put to it, or not, a few slices of lean bacon or ham. If it is wanted of a high relish, add mace, cayenne, and nutmeg, to the salt and pepper; and also force-meat and eggs; and if you choose, add truffles, morels, mushrooms, sweet-bread, cut into small bits, and cocks'-combs blanched, if liked. Have a rich gravy ready, to pour in after baking. It will be very good without any of the latter additions.

COMMON VEAL PIE.--Cut a breast of veal into pieces; season with pepper and salt, and lay them in the dish. Boil hard six or eight yolks of eggs, and put them into different places in the pie; pour in as much water as will nearly fill the dish; put on the lid, and bake. _Lamb Pie_ may be done this way.

STEWED VEAL.--Cut the veal as for small cutlets; put into the bottom of a pie-dish a layer of the veal, and sprinkle it with some finely-rubbed sweet basil and chopped parsley, the grated rind of one lemon with the juice, half a nut-meg, grated, a little salt and pepper; and cut into very small pieces [Transcriber's note: the original text reads 'peices'] a large spoonful of butter; then another layer of slices of veal, with exactly the same seasoning as before; and over this pour one pint of Lisbon wine and half a pint of cold water; then cover it over very thickly with grated stale bread; put this in the oven and bake slowly for three-quarters of an hour, and brown it. Serve it in a pie-dish hot.

BREAST OF VEAL STUFFED--Cut off the gristle of a breast of veal, and raise the meat off the bones, then lay a good force-meat, made of pounded veal, some sausage-meat, parsley, and a few shalots chopped very fine, and well seasoned with pepper, salt, and nutmeg; then roll the veal tightly, and sew it with fine twine to keep it in shape, and prevent the force-meat escaping; lay some slices of fat bacon in a stew-pan, and put the veal roll on it; add some stock, pepper, salt, and a bunch of sweet herbs; let it stew three hours, then cut carefully out the twine, strain the sauce after skimming it well, thicken it with brown flour; let it boil up once, and pour it over the veal garnish with slices of lemon, each cut in four. A fillet of veal first stuffed with force-meat can be dressed in the same manner, but is must first be roasted, so as to brown it a good color; and force-meat balls, highly seasoned, should be served round the veal.

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HOW TO MAKE PIES OF VARIOUS KINDS

BEEF-STEAK PIE--Prepare the steaks as stated under _Beefsteaks_, and when seasoned and rolled with fat in each, put them in a dish with puff paste round the edges; put a little water in the dish, and cover it with a good crust.

CHICKEN PIE--Cut the chicken in pieces, and boil nearly tender. Make a rich crust with an egg or two to make it light and puffy. Season the chicken and slices of ham with pepper, salt, mace, nutmeg, and cayenne. Put them in layers, first the ham, chicken, force-meat balls, and hard eggs in layers. Make a gravy of knuckle of veal, mutton bones, seasoned with herbs, onions, pepper, etc. Pour it over the contents of the pie, and cover with paste. Bake an hour.

COCOANUT PIE--Take a teacup of cocoanut, put it into a coffee-cup, fill it up with sweet milk, and let it soak a few hours. When ready to bake the pie, take two tablespoonfuls of flour, mix with milk, and stir in three-fourths of a cup of milk (or water); place on the stove, and stir until it thickens. Add butter the size of a walnut, while warm. When cool, add a little salt, two eggs, saving out the white of one for the top. Sweeten to taste. Add the cocoanut, beating well. Fill the crust and bake. When done, have the extra white beaten ready to spread over the top. Return to the oven and brown lightly.

CREAM PIE--Take eight eggs, eight ounces pounded sugar, eight ounces flour, put all together into a stew-pan with two glasses of milk, stir until it boils, then add quarter pound of butter, and quarter pound of almonds, chopped fine; mix well together, make paste, roll it out half an inch thick, cut out a piece the size of a teaplate, put in a baking tin, spread out on it the cream, and lay strips of paste across each way and a plain broad piece around the edge, egg and sugar the top and bake in a quick oven.

FISH PIE--Pike, perch and carp may be made into very savory pies if cut into fillets, seasoned and baked in paste, sauce made of veal broth, or cream put in before baking.

GAME PIE--Divide the birds, if large, into pieces or joints. They may be pheasants, partridges, etc. Add a little bacon or ham. Season well. Cover with puff paste, and bake carefully. Pour into the pie half a cupful of melted butter, the juice of a lemon, and a glass of sherry, when rather more than half baked.

GIBLET PIE--Clean the giblets well; stew with a little water, onion, pepper, salt, sweet herbs, till nearly done. Cool, and add beef, veal or mutton steaks. Put the liquor of the stew to the giblets. Cover with paste, and when the pie is baked, pour into it a large teacupful of cream. LAMB PASTY--Bone the lamb, cut it into square pieces; season with salt, pepper, cloves, mace, nutmeg, and minced thyme; lay in some beef suet, and the lamb upon it, making a high border about it; then turn over the paste close, and bake it. When it is enough, put in some claret, sugar, vinegar, and the yolks of eggs, beaten, together. To have the sauce only savory, and not sweet, let it be gravy only, or the baking of bones in claret.

SALMON PIE.--Grate the rind of one small lemon, or half a large one; beat the yolks of 2 eggs; 4 tablespoons of sugar; beat all together; add to this 1/2 pint of cold water, with 1-1/2 tablespoons of flour in it; rub smooth so there will be no lumps; beat the whites of two eggs to a stiff froth; stir this in your pie-custard before you put it in the pan. Bake with one crust, and bake slowly.

SALMON PIE--Grate the rind of a lemon into the yolks of three fresh eggs; beat for five minutes, adding three heaping tablespoonfuls of granulated sugar; after squeezing in the juice of the lemon add half a teacupful of water; mix all thoroughly, and place in a crust the same as made for custard pie; place in oven and bake slowly. Take the whites of the three eggs, and beat to a stiff froth, adding two tablespoonfuls of pulverized sugar, and juice of half a lemon; after the pie bakes and is cool, place the frosting on top, and put into a hot oven to brown.

MINCE-MEAT--There are various opinions as to the result of adding meat to the sweet ingredients used in making this favorite dish. Many housewives think it an improvement, and use either the under-cut of a well-roasted surloin of beef or a boiled fresh ox-tongue for the purpose. Either of these meats may be chosen with advantage, and one pound, after it has been cooked, will be found sufficient; this should be freed from fat, and well minced. In making mince-meat, each ingredient should be minced separately and finely before it is added to the others. For a moderate quantity, take two pounds of raisins (stoned), the same quantity of currants, well washed and dried, ditto of beef suet, chopped fine, one pound of American apples, pared and cored, two pounds of moist sugar, half a pound of candied orange-peel, and a quarter of a pound of citron, the grated rinds of three lemons, one grated nutmeg, a little mace, half an ounce of salt, and one teaspoonful of ginger. After having minced the fruit separately, mix all well together with the hand; then add half a pint of French brandy and the same of sherry. Mix well with a spoon, press it down in jars, and cover it with a bladder.

GOOD MINCE PIES.--Six pounds beef; 5 pounds suet; 5 pounds sugar; 2 ounces allspice; 2 ounces cloves; 3/4 pound cinnamon; 1/2 pint molasses; 1-1/4 pounds seedless raisins; 2 pounds currants; 1/2 pound citron chopped fine; 1 pound almonds, chopped fine; 2 oranges; 1 lemon-skin, and all chopped fine; 2 parts chopped apples to one of meat; brandy and cider to taste.

MOCK MINCE PIES.--One teacup of bread; one of vinegar; one of water; one of raisins; one of sugar; one of molasses; one half-cup of butter; one teaspoon of cloves; one of nutmeg; one of cinnamon. The quantity is sufficient for three pies. They are equally as good as those made in the usual way.

POTATO PASTY.--Boil and peel and mash potatoes as fine as possible; mix them with salt, pepper, and a good bit of butter. Make a paste; roll it out thin like a large puff, and put in the potato; fold over one half, pinching the edges. Bake in a moderate oven.

POTATO PIE.--Skin some potatoes and cut them in slices; season them; and also some mutton, beef, pork or veal, and a lump of butter. Put layers of them and of the meat. A few eggs boiled and chopped fine improves it.

VEAL AND HAM PIE.--Cut about one pound and a half of veal into thin slices, as also a quarter of a pound of cooked ham; season the veal rather highly with white pepper and salt, with which cover the bottom of the dish; then lay over a few slices of ham, then the remainder of the veal, finishing with the remainder of the ham; add a wineglassful of water, and cover with a good paste, and bake; a bay-leaf will be an improvement.

VINEGAR PIE.--Five tablespoons vinegar, five sugar, two flour, two water, a little nutmeg. Put in dish and bake.

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HOW TO MAKE PRESERVES OF VARIOUS KINDS

APPLE JAM.--Fill a wide jar nearly half full of water; cut the apples unpeeled into quarters, take out the core, then fill the jar with the apples; tie a paper over it, and put it into a slow oven. When quite soft and cool, pulp them through a sieve. To each pound of pulp put three-quarters of a pound of crushed sugar, and boil it gently until it will jelly. Put it into large tart dishes or jars. It will keep for five or more years in a cool, dry place. If for present use, or a month hence, half a pound of sugar is enough.

APPLE MARMALADE.--Scald apples till they will pulp from the core; then take an equal weight of sugar in large lumps, just dip them in water, and boil it till it can be well skimmed, and is a thick syrup, put to it the pulp, and simmer it on a quick fire a quarter of an hour. Grate a little lemon-peel before boiled, but if too much it will be bitter.

BARBERRY JAM.--The barberries for this preserve should be quite ripe, though they should not be allowed to hang until they begin to decay. Strip them from the stalks; throw aside such as are spotted, and for one pound of fruit allow eighteen ounces well-refined sugar; boil this, with about a pint of water to every four pounds, until it becomes white, and falls in thick masses from the spoon; then throw in the fruit, and keep it stirred over a brisk fire for six minutes only; take off the scum, and pour it into jars or glasses. Sugar four and a half pounds; water a pint and a quarter, boil to candy height; barberries four pounds; six minutes.

HOW TO PRESERVE BLACK CURRANTS.--Get the currants when they are dry, and pick them; to every 1-1/4 lbs. of currants put 1 lb. of sugar into a preserving pan, with as much juice of currants as will dissolve it; when it boils skim it, and put in the currants, and boil them till they are clear; put them into a jar, lay brandy paper over them, tie them down, and keep in a dry place. A little raspberry juice is an improvement.

CHERRY JAM.--Pick and stone 4 lbs. of May-duke cherries; press them through a sieve; then boil together half a pint of red currant or raspberry juice, and 3/4 lb. of white sugar, put the cherries into them while boiling; add 1 lb. of fine white sugar. Boil quickly 35 minutes, jar, and cover well.

CHERRY MARMALADE.--Take some very ripe cherries; cut off the stalks and take out the stones; crush them and boil them well; put them into a hand sieve, and force them through with a spatula, till the whole is pressed through and nothing remains but the skins; put it again upon the fire to dry; when reduced to half weigh it, and add an equal weight of sugar; boil again; and when it threads between the fingers, it is finished.

HOW TO PRESERVE CURRANTS FOR TARTS.--Let the currants be ripe, dry and well picked. To every 1-1/4 lbs. of currants put 1 lb. of sugar into a preserving pan with as much juice of currants as will dissolve it; when it boils skim it, and put in the currants; boil till clear; jar, and put brandy-paper over; tie down; keep in a dry place.

HOW TO PRESERVE GRAPES.--Into an air-tight cask put a layer of bran dried in an oven; upon this place a layer of grapes, well dried, and not quite ripe, and so on alternately till the barrel is filled; end with bran, and close air-tight; they will keep 9 or 10 months. To restore them to their original freshness, cut the end off each bunch stalk, and put into wine, like flowers. Or,

Bunches of grapes may be preserved through winter by inserting the end of the stem into a potato. The bunches should be laid on dry straw, and turned occasionally.

HOW TO PRESERVE GREEN GAGES.--Choose the largest when they begin to soften; split them without paring; strew upon them part of the sugar. Blanch the kernels with a sharp knife. Next day pour the syrup from the fruit, and boil it with the other sugar six or eight minutes gently; skim and add the plums and kernels. Simmer till clear, taking off the scum; put the fruit singly into small pots, and pour the syrup and kernels to it. To candy it, do not add the syrup, but observe the directions given for candying fruit; some may be done each way.

GREEN GAGE JAM.--Peel and take out the stones. To 1 lb. of pulp put 3/4 lb. loaf sugar; boil half an hour; add lemon juice.

TRANSPARENTLY BEAUTIFUL MARMALADE.--Take 3 lbs. bitter oranges; pare them as you would potatoes; cut the skin into fine shreds, and put them into a muslin bag; quarter all the oranges; press out the juice. Boil the pulp and shreds in three quarts of water 2-1/2 hours, down to three pints; strain through a hair sieve. Then put six pounds of sugar to the liquid, the juice and the shreds, the outside of two lemons grated, and the insides squeezed in; add three cents worth of isinglass. Simmer altogether slowly for 15 or 20 minutes.

TOMATO MARMALADE.--Take ripe tomatoes in the height of the season; weigh them, and to every pound of tomatoes add one pound of sugar. Put the tomatoes into a large pan or small tub, and scald them with boiling water, so as to make the skin peel off easily; When you have entirely removed the skin, put the tomatoes (without any water) into a preserving kettle, wash them, and add the sugar, with one ounce of powdered ginger to every three pounds of fruit, and the juice of two lemons, the grated rind of three always to every three pounds of fruit. Stir up the whole together, and set it over a moderate fire. Boil it gently for two or three hours; till the whole becomes a thick, smooth mass, skimming it well, and stirring it to the bottom after every skimming. When done, put it warm into jars, and cover tightly. This will be found a very fine sweetmeat.

HOW TO PRESERVE GREEN PEAS.--Shell, and put them into a kettle of water when it boils; give them two or three warms only, and pour them in a colander. Drain, and turn them out on a cloth, and then on another to dry perfectly. When dry bottle them in wide mouthed bottles; leaving only room to pour clarified mutton suet upon them an inch thick, and for the cork. Rosin it down; and keep in the cellar, or in the earth, as directed for gooseberries. When they are to be used, boil them till tender, with a bit of butter, a spoonful of sugar, and a bit of mint.

HOW TO PRESERVE GREEN PEAS FOR WINTER USE.--Carefully shell the peas; then place them in the canister, not too large ones; put in a small piece of alum, about the size of a horse-bean to a pint of peas. When the canister is full of peas, fill up the interstices with water, and solder on the lid perfectly air-tight, and boil the canisters for about twenty minutes; then remove them to a cool place, and by the time of January they will be found but little inferior to fresh, new-gathered peas. Bottling is not so good; at least, we have not found it so; for the air gets in, the liquid turns sour, and the peas acquire a bad taste.

HOW TO KEEP PRESERVES.--Apply the white of an egg, with a brush, to a single thickness of white tissue paper, with which covers the jars, lapping over an inch or two. It will require no tying, as it will become, when dry, inconceivably tight and strong, and impervious to the air.

QUINCES FOR THE TEA-TABLE.--Bake ripe quinces thoroughly; when cold, strip off the skins, place them in a glass dish, and sprinkle with white sugar, and serve them with cream. They make a fine looking dish for the tea-table, and a more luscious and inexpensive one than the same fruit made into sweetmeats. Those who once taste the fruit thus prepared, will probably desire to store away a few bushels in the fall to use in the above manner.

PICKLED PEARS.--Three pounds of sugar to a pint of vinegar, spice in a bag and boil, then cook the pears in the vinegar till done through.

BOILED PEARS.--Boil pears in water till soft, then add one pound of sugar to three pounds of fruit.

PICKLED CITRON.--One quart vinegar, two pounds sugar, cloves and cinnamon each one tablespoon, boil the citron tender in water, take them out and drain, then put them in the syrup and cook till done.

HOW TO PRESERVE RASPBERRIES.--Take raspberries that are not too ripe, and put them to their weight in sugar, with a little water. Boil softly, and do not break them; when they are clear, take them up, and boil the syrup till it be thick enough; then put them in again, and when they are cold, put them in glasses or jars.

RASPBERRY JAM.--One pound sugar to four pounds fruit, with a few currants.

SPICED CURRANTS.--Six pounds currants, four pounds sugar, two tablespoons cloves and two of cinnamon, and one pint of vinegar; boil two hours until quite thick.

STEWED PEARS--Pare and halve or quarter a dozen pears, according to their size; carefully remove the cores, but leave the sloths on. Place them in a clean baking-jar, with a closely fitting lid; add to them the rind of one lemon, cut in strips, and the juice of half a lemon, six cloves, and whole allspice, according to discretion. Put in just enough water to cover the whole, and allow half a pound of loaf-sugar to every pint. Cover down close, and bake in a very cool oven for five hours, or stew them very gently in a lined saucepan from three to four hours. When done, lift them out on a glass dish without breaking them; boil up the syrup quickly for two or three minutes; let it cool a little, and pour it over the pears. A little cochineal greatly enhances the appearance of the fruit; you may add a few drops of prepared cochineal; and a little port wine is often used, and much improves the flavor.

HOW TO PRESERVE WHOLE STRAWBERRIES--Take equal weights of the fruit and refined sugar, lay the former in a large dish, and sprinkle half the sugar in fine powder over, give a gentle shake to the dish that the sugar may touch the whole of the fruit; next day make a thin syrup with the remainder of the sugar, and instead of water allow one pint of red currant juice to every pound of strawberries; in this simmer them until sufficiently jellied. Choose the largest scarlets, or others when not dead ripe.

HOW TO PRESERVE STRAWBERRIES IN WINE--Put a quantity of the finest large strawberries into a gooseberry-bottle, and strew in three large spoonfuls of fine sugar; fill up with Madeira wine or fine sherry.

PRESERVED TOMATOES--One pound of sugar to one pound of ripe tomatoes boiled down; flavor with lemon.

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HOW TO BOIL, BAKE AND STEAM PUDDINGS

AMBER PUDDING--Put a pound of butter into a saucepan, with three quarters of a pound of loaf sugar finely powdered; melt the butter, and mix well with it; then add the yolks of fifteen eggs well beaten, and as much fresh candied orange as will add color and flavor to it, being first beaten to a fine paste. Line the dish with paste for turning out; and when filled with the above, lay a crust over, as you would a pie, and bake in a slow oven. It is as good cold as hot.

BAKED APPLE PUDDING--Pare and quarter four large apples; boil them tender with the rind of a lemon, in so little water, that when done, none may remain; beat them quite fine in a mortar; add the crumbs of a small roll, four ounces of butter melted, the yolks of five, and whites of three eggs, juice of half a lemon, and sugar to taste: beat all together, and lay it in a dish with paste to turn out.

BOILED APPLE PUDDING--Suet, 5 ozs.; flour, 8 ozs.; chop the suet very fine, and roll it into the flour. Make it into a light paste with water. Roll out. Pare and core 8 good sized apples; slice them; put them on the paste, and scatter upon them 4 lb. of sugar; draw the paste round the apples, and boil two hours or more, in a well floured cloth. Serve with melted butter sweetened.

SWISS APPLE PUDDING--Butter a deep dish; put into it a layer of bread crumbs; then a layer of finely chopped suet; a thick layer of finely chopped apples, and a thick layer of sugar. Repeat from the first layer till the dish is full, the last layer to be finger biscuits soaked in milk. Cover it till nearly enough; then uncover, till the top is nicely browned. Flavor with cinnamon, nutmeg, etc., as you please. Bake from 30 to 40 minutes.

APPLE AND SAGO PUDDING--Boil a cup of sago in boiling water with a little cinnamon, a cup of sugar, lemon flavoring; cut apples in thin slices, mix them with the sago; after it is well boiled add a small piece of butter: pour into a pudding dish and bake half an hour.

APPLE PUDDING--Pare and stew three pints of apples, mash them, and add four eggs, a quarter of a pound of butter, sugar and nutmeg, or grated lemon. Bake it on a short crust.

APPLE POTATOE PUDDING.--Six potatoes boiled and mashed fine, add a little salt and piece of butter, size of an egg, roll this out with a little flour, enough to make a good pastry crust which is for the outside of the dumpling, into this put peeled and chopped apples, roll up like any apple dumpling, steam one hour, eat hot with liquid sauce.

ARROW-ROOT PUDDING.--Take 2 teacupfuls of arrowroot, and mix it with half a pint of old milk; boil another half pint of milk, flavoring it with cinnamon, nutmeg or lemon peel, stir the arrowroot and milk into the boiling milk. When cold, add the yolks of 3 eggs beaten into 3 ozs. of sugar. Then add the whites beaten to a stiff broth, and bake in a buttered dish an hour. Ornament the tops with sweetmeats, or citron sliced.

AUNT NELLY'S PUDDING--Half a pound of flour, half pound of treacle, six ounces of chopped suet, the juice and peel of one lemon, 4 tablespoonfuls of cream, two or three eggs. Mix and beat all together. Boil in a basin (previously well buttered) four hours.--For sauce, melted butter, a wine-glassful of sherry, and two or three tablespoonfuls of apricot jam.

BAKED INDIAN PUDDING.--Two quarts sweet milk; 1 pint New Orleans molasses; 1 pint Indian meal: 1 tablespoonful butter; nutmeg or cinnamon. Boil the milk; pour it over the meal and molasses; add salt and spice; bake three hours. This is a large family pudding.

BATTER, TO BE USED WITH ALL SORTS OF ROASTING MEAT.--Melt good butter; put to it three eggs, with the whites well beaten up, and warm them together, stirring them continually. With this you may baste any roasting meat, and then sprinkle bread crumbs thereon; and so continue to make a crust as thick as you please.

BATTER, FOR FRYING FRUIT, VEGETABLES, ETC.--Cut four ounces of fresh butter into small pieces, pour on it half a pint of barley water, and when dissolved, add a pint of cold water; mix by degrees with a pound of fine dry flour, and a small pinch of salt. Just before it is used, stir into it the whites of two eggs beaten to a solid froth; use quickly, that the batter may be light.

BEEF STEAK PUDDING.--Take some fine rump steaks; roll them with fat between; and if you approve a little shred onion. Lay a paste of suet in a basin, and put in the chopped steaks; cover the basin with a suet paste, and pinch the edges to keep the gravy in. Cover with a cloth tied close, let the pudding boil slowly for two hours.

BAKED BEEF STEAK PUDDING.--Make a batter of milk, two eggs and flour, or, which is much better, potatoes boiled and mashed through a colander; lay a little of it at the bottom of the dish; then put in the steaks very well seasoned; pour the remainder of the batter over them, and bake it.

BEEF STEAK PUDDING.--Prepare a good suet crust, and line a cake-tin with it; put in layers of steak with onions, tomatoes, and mushrooms, chopped fine, a seasoning of pepper, salt and cayenne, and half a cup of water before you close it. Bake from an hour and a half to two hours, according to the size of the pudding and serve very hot.

BLACK CAP PUDDING..--Make a batter with milk, flour and eggs; butter a basin; pour in the batter, and 5 or 6 ounces of well-cleaned currants. Cover it with a cloth well floured, and tie the cloth very tight. Boil nearly one hour. The currants will have settled to the bottom; therefore dish it bottom upwards. Serve with sweet sauce and a little rum.

OSWEGO BLANC MANGE.--Four tablespoonfuls or three ounces of Oswego prepared corn to one quart of milk. Dissolve the corn to some of the milk. Put into the remainder of the milk four ounces of sugar, a little salt, apiece of lemon rind, or cinnamon stick, and heat to _near_ boiling. Then add the mixed corn, and boil (stirring it briskly) four minutes; take out the rind, and pour into a mold or cup, and keep until cold. When turned out, pour round it any kind of stewed or preserved fruits, or a sauce of milk and sugar.

NICE BLANC-MANGE.--Swell four ounces of rice in water; drain and boil it to a mash in good milk, with sugar, a bit of lemon peel, and a stick of cinnamon. Take care it does not burn, and when quite soft pour it into cups, or into a shape dipped into cold water. When cold turn it out, garnish with currant jelly, or any red preserved fruit. Serve with cream or plain custard.

BOILED BATTER PUDDING.--Three eggs, one ounce of butter, one pint of milk, three tablespoonfuls of flour, a little salt. Put the flour into a basin, and add sufficient milk to moisten it; carefully rub down all the lumps with a spoon, then pour in the remainder of the milk, and stir in the butter, which should be previously melted; keep beating the mixture, add the eggs and a pinch of salt, and when the batter is quite smooth, put into a well-buttered basin, tie it down very tightly, and put it into boiling water; move the basin about for a few minutes after it is put into the water, to prevent the flour settling in any part, and boil for one hour and a quarter. This pudding may also be boiled in a floured cloth that has been wetted in hot water; it will then take a few minutes less than when boiled in a basin. Send these puddings very quickly to table, and serve with sweet sauce, wine-sauce, stewed fruit, or jam of any kind; when the latter is used, a little of it may be placed round the dish in small quantities, as a garnish.

BREAD AND BUTTER PUDDING..--Butter a dish well, lay in a few slices of bread and butter, boil one pint of milk, pour out over two eggs well beaten, and then over the bread and butter, bake over half hour.

SIMPLE BREAD PUDDING.--Take the crumbs of a stale roll, pour over it one pint of boiling milk, and set it by to cool. When quite cold, beat it up very fine with two ounces of butter, sifted sugar sufficient to sweeten it; grate in Haifa nutmeg, and add a pound of well-washed currants, beat up four eggs separately, and then mix them up with the rest, adding, if desired, a few strips of candied orange peel. All the ingredients must be beaten up together for about half an hour, as the lightness of the pudding depends upon that. Tie it up in a cloth, and boil for an hour. When it is dished, pour a little white wine sauce over the top.

CHRISTMAS PLUM PUDDING.--Suet, chopped small, six ounces; raisins, stoned, etc., eight ounces; bread crumbs, six ounces; three eggs, a wine glass of brandy, a little nutmeg and cinnamon pounded as fine as possible, half a teaspoonful of salt, rather less than half pint milk, fine sugar, four ounces; candied lemon, one ounce; citron half an ounce. Beat the eggs and spice well together; mix the milk by degrees, then the rest of the ingredients. Dip a fine, close, linen cloth into boiling water, and put in a sieve (hair), flour it a little, and tie up close. Put the pudding into a saucepan containing six quarts of boiling water; keep a kettle of boiling water alongside, and fill up as it wastes. Be sure to keep it boiling at least six hours. Serve with any sauce; or arrow-root with brandy.

CHRISTMAS PUDDING.--Suet 1-1/2 lbs., minced small; currants, 1-1/2 lbs., raisins, stoned, 1/4 lb.; sugar, 1 lb.; ten eggs, a grated nutmeg; 2 ozs. citron and lemon peel; 1 oz. of mixed spice, a teaspoonful of grated ginger, 1/2 lb. of bread crumbs, 1/2 lb. of flour, 1 pint of milk, and a wine glassful of brandy. Beat first the eggs, add half the milk, beat all together, and gradually stir in all the milk, then the suet, fruit, etc., and as much milk to mix it very thick. Boil in a cloth six or seven hours.

COTTAGE PUDDING.--One pint sifted flour, three tablespoons melted butter, 2 eggs, one cup sweet milk, two teaspoonfuls cream tartar, one teaspoon soda, mix and bake.

CREAM PUDDING.--Cream, 1 pint; the yolks of seven eggs, seven tablespoonfuls of flour, 2 tablespoonfuls of sugar, salt, and a small bit of soda. Rub the cream with the eggs and flour; add the rest, the milk last, just before baking, and pour the whole into the pudding dish. Serve with sauce of wine, sugar, butter, flavored as you like.

CRUMB PUDDING.--The yolks and whites of three eggs, beaten separately, one ounce moist sugar, and sufficient bread crumbs to make it into a thick but not stiff mixture; a little powdered cinnamon. Beat all together for five minutes, and bake in a buttered tin. When baked, turn it out of the tin, pour two glasses of boiling wine over it, and serve. Cherries, either fresh or preserved, are very nice mixed in the pudding.

DAMSON PUDDING.--Four or five tablespoonfuls of flour, three eggs beaten, a pint of milk, made into batter. Stone 1-1/2 lbs., of damsons, put them and 6 ozs. of sugar into the batter, and boil in a buttered basin for one hour and a half.

EGG PUDDING.--It is made chiefly of eggs. It is nice made thus:--Beat well seven eggs; mix well with 2 ozs. of flour, pint and a half of milk, a little salt; flavor with nutmeg, lemon juice, and orange-flour water. Boil 1-1/4 hours in a floured cloth. Serve with wine sauce sweetened.

EXCELLENT FAMILY PLUM PUDDING.--Grate three-quarters of a pound of a stale loaf, leaving out the crusts; chop very fine three-quarters of a pound of firm beef suet (if you wish your pudding less rich, half a pound will do); mix well together with a quarter of a pound of flour; then add a pound of currants, well washed and well dried; half a pound of raisins, stoned, and the peel of a lemon, very finely shred and cut; four ounces of candied peel, either lemon, orange or citron, or all mingled (do not cut your peel too small or its flavor is lost); six ounces of sugar, a small teaspoonful of salt, three eggs, well beaten; mix all thoroughly together with as much milk as suffices to bring the pudding to a proper consistency, grate in a small nutmeg, and again stir the mixture vigorously. If you choose, add a small glass of brandy. Butter your mold or basin, which you must be sure to fill quite full, or the water will get in and spoil your handiwork; have your pudding cloth scrupulously clean and sweet, and of a proper thickness; tie down securely, and boil for seven or even eight hours.

EXTRA PUDDING.--Cut light bread into thin slices. Form into the shape of a pudding in a dish. Then add a layer of any preserve, then a slice of bread, and repeat till the dish is full. Beat four or five eggs, and mix well with a pint of milk; then pour it over the bread and preserve, having previously dusted the same with a coating of rice flour. Boil twenty-five minutes.

FIG PUDDING.--Procure one pound of good figs, and chop them very fine, and also a quarter of a pound of suet, likewise chopped as fine as possible; dust them both with a little flour as you proceed--it helps to bind the pudding together; then take one pound of fine bread crumbs, and not quite a quarter of a pound of sugar; beat two eggs in a teacupful of milk, and mix all well together. Boil four hours. If you choose, serve it with wine or brandy sauce, and ornament your pudding with blanched almonds. Simply cooked, however, it is better where there are children, with whom it is generally a favorite. We forgot to say, flavor with a little allspice or nutmeg, as you like; but add the spice before the milk and eggs.

GELATINE PUDDING.--Half box gelatine dissolved in a large half pint boiling water, when cold stir in two teacups sugar, the juice of three lemons, the whites of four eggs beaten to a froth, put this in a mold to get stiff, and with the yolks of these four eggs, and a quart of milk make boiled custard, flavor with vanilla, when cold pour the custard round the mold in same dish.

GOOSEBERRY PUDDING.--One quart of scalded gooseberries; when cold rub them smooth with the back of a spoon. Take six tablespoonfuls of the pulp, half a pound of sugar, quarter of a pound of melted butter, six eggs, the rind of two lemons, a handful of grated bread, two tablespoonfuls of brandy. Half an hour will bake it.

GROUND RICE PUDDING.--Boil one pint of milk with a little piece of lemon peel, mix quarter pound of rice, ground, with half pint milk, two ounces sugar, one ounce butter, add these to the boiling milk. Keep stirring, take it off the fire, break in two eggs, keep stirring, butter a pie dish, pour in the mixture and bake until set.

ICE PUDDING.--Put one quart of milk in a stew pan with half pound of white sugar, and stick of vanilla, boil it ten minutes, mix the yolks of ten eggs with a gill of cream, pour in the milk, then put it back again into the stew pan, and stir till it thickens (do not let it boil), strain it into a basin and leave it to cool. Take twelve pounds of ice, add two pounds of salt, mix together, cover the bottom of a pail, place the ice pot in it and build it around with the ice and salt, this done pour the cream into the pot, put on the cover, and do not cease turning till the cream is thick, the mold should be cold, pour in the cream, 3 or 4 pieces of white paper, wetted with cold water, are placed on it before the cover is placed on. Cover with ice till wanted, dip in cold water and turn out, fruit may be put in when put in the mold.

INDIAN PUDDING.--Indian meal, a cupful, a little salt, butter, 1 oz.; molasses 3 ozs., 2 teaspoonfuls of ginger, or cinnamon. Put into a quart of boiling milk. Mix a cup of cold water with it; bake in a buttered dish 50 minutes.

KIDNEY PUDDING.--If kidney, split and soak it, and season that or the meat. Make a paste of suet, flour and milk; roll it, and line a basin with some; put the kidney or steak in, cover with paste, and pinch round the edge. Cover with a cloth and boil a considerable time.

LEMON DUMPLINGS.--Two tablespoonfuls of flour; bread crumbs, 1/2 lb.; beef suet, 6 ozs.; the grated rind of a large lemon, sugar, pounded, 4 ozs.; 4 eggs well beaten, and strained, and the juice of three lemons strained. Make into dumplings, and boil in a cloth one hour.

LEMON PUDDING.--Three tablespoons powdered crackers, eight tablespoons sugar, six eggs, one quart milk, butter size of an egg, the juice of one lemon and grated rind. Stir it first when put in oven.

MACARONI PUDDING.--Take an equal quantity of ham and chicken, mince fine, half the quantity of macaroni which must be boiled tender in broth, two eggs beaten, one ounce butter, cayenne pepper and salt to taste, all these ingredients to be mixed thoroughly together, put in molds and boil two hours.

MARROW PUDDING.--Pour a pint of cream boiling hot on the crumbs of a penny loaf, or French roll; cut 1 lb. of beef marrow very thin; beat 4 eggs well; add a glass of brandy, with sugar and nutmeg to taste, and mix all well together. It may be either boiled or baked 40 or 50 minutes; cut 2 ozs. of citron very thin, and stick them all over it when you dish it up.

_Another way._--Blanch 1/2 lb. of almonds; put them in cold water all night; next day beat them in a mortar very fine, with orange or rose water. Take the crumbs of a penny loaf, and pour on the whole a pint of boiling cream; while it is cooling, beat the yolks of four eggs, and two whites, 15 minutes; a little sugar and grated nutmeg to your palate. Shred the marrow of the bones, and mix all well together, with a little candied orange cut small; bake, etc.

MEAT AND POTATO PUDDING.--Boil some mealy potatoes till ready to crumble to pieces; drain; mash them very smooth. Make them into a thickish batter with an egg or two, and milk, placing a layer of steaks or chops well-seasoned with salt and pepper at the bottom of the baking dish; cover with a layer of batter, and so alternately, till the dish is full, ending with batter at the top. Butter the dish to prevent sticking or burning. Bake of a fine brown color.

NESSELRODE PUDDING.--Prepare a custard of one pint of cream, half a pint of milk, the yolks of six eggs, half a stick of vanilla, one ounce of sweet almonds, pounded, and half a pound of sugar; put them in a stewpan over a slow fire, and stir until the proper consistence, being careful not to let it boil; when cold, add a wine-glass of brandy; partially freeze, and add two ounces of [Transcriber's Note: The original text reads 'rasins'] raisins and half a pound of preserved fruits, cut small. Mix well, and mold. (Basket shape generally used.)

POTATO PUDDING.--Take 1/2 lb. of boiled potatoes, 2 ozs. of butter, the yolks and whites of two eggs, a quarter of a pint of cream, one spoonful of white wine, a morsel of salt, the juice and rind of a lemon; beat all to a froth; sugar to taste. A crust or not, as you like. Bake it. If wanted richer, put 3 ozs. more butter, sweetmeats and almonds, and another egg.

PRINCE OF WALES PUDDING.--Chop four ounces of apples, the same quantity of bread crumbs, suet, and currants, well washed and picked; two ounces of candied lemon, orange, and citron, chopped fine; five ounces pounded loaf sugar; half a nutmeg, grated. Mix all together with four eggs. Butter well and flour a tin, put in the mixture, and place a buttered paper on the top, and a cloth over the paper. If you steam it the paper is sufficient. It will take two hours boiling. When you dish it, stick cut blanched almonds on it, and serve with wine sauce.

PUDDING.--One cup sugar, half cup milk, one egg, two tablespoons melted butter, two cups flour, two teaspoons baking powder, a little nutmeg, bake in a dish and when sent to the table, put raspberry jam under same with wine sauce.

BAKED PUDDING.--Three tablespoonfuls of Oswego Prepared Corn to one quart of milk. Prepare, and cook the same as Blanc-Mange. After it is cool, stir up with it _thoroughly_ two or three eggs well beaten, and bake half an hour. It is very good.

BOILED PUDDING.--Three tablespoonfuls of Oswego Prepared Corn to one quart of milk. Dissolve the corn in some of the milk, and mix with it two or three eggs, well beaten, and a little salt. Heat the remainder of the milk to near boiling, add the above preparation, and boil four minutes, stirring it briskly. To be eaten warm with a sauce. It is delicious.

QUEEN PUDDING.--One pint of bread crumbs, one quart milk, one cup sugar, yolks four eggs, a little butter, bake half an hour, then put over the top a layer of fruit, then white of eggs beaten to a froth with sugar; to be eaten cold with cream.

PLAIN RICE PUDDING.--Wash and pick some rice; throw among it some pimento finely pounded, but not much; tie the rice in a cloth and leave plenty of room for it to swell. When done, eat it with butter and sugar, or milk. Put lemon peel if you please.

It is very good without spice, and eaten with salt and butter.

ANOTHER.--Put into a very deep pan half a pound of rice washed and picked; two ounces of butter, four ounces of sugar, a few allspice pounded, and two quarts of milk. Less butter will do, or some suet. Bake in a slow oven.

RICH RICE PUDDING--Boil 1/2 lb. of rice in water, with a bit of salt, till quite tender; drain it dry; mix it with the yolks and whites of four eggs, a quarter of a pint of cream, with 2 ozs. of fresh butter melted in the latter; 4 ozs. of beef suet or marrow, or veal suet taken from a fillet of veal, finely shred, 3/4 lb. of currants, two spoonfuls of brandy, one of peach-water, or ratafia, nutmeg, and a grated lemon peel. When well mixed, put a paste round the edge, and fill the dish. Slices of candied orange, lemon, and citron, if approved. Bake in a moderate oven.

RICE PUDDING WITH FRUIT--Swell the rice with a very little milk over the fire; then mix fruit of any kind with it (currants, gooseberries, scalded, pared, and quartered apples, raisins, or black currants); put one egg into the rice to bind it; boil it well, and serve with sugar.

ROMAN PUDDING--Oil a plain tin mold, sprinkle it with vermicelli, line it with a thin paste; have some boiled macaroni ready cut in pieces an inch long; weigh it, and take the same weight of Parmesan cheese, grated; boil a rabbit, cut off all the white meat in slices, as thin as paper, season with pepper, salt, and shalot; add cream sufficient to moisten the whole, put it into the mold, and cover it with paste; bake in a moderate oven for an hour, turn the pudding out of the mold, and serve it with a rich brown gravy.

SAGO PUDDING--Boil 4 ozs. of sago in water a few minutes; strain, and add milk, and boil till tender. Boil lemon peel and cinnamon in a little milk, and strain it to the sago. Put the whole into a basin; break 8 eggs; mix it well together, and sweeten with moist sugar; add a glass of brandy, and some nutmeg; put puff paste round the rim of the dish, and butter the bottom. Bake three quarters of an hour.

SPANISH PUDDING--To one pint of water, put two ounces of butter, and a little salt, when it boils add as much flour as will make it the consistency of hasty pudding. Keep it well stirred, after it is taken off the fire and has stood till quite cold, beat it up with three eggs, add a little grated lemon peel and nutmeg, drop the butter with a spoon into the frying pan with boiling lard, fry quickly, put sugar over them when sent to the table.

SUET DUMPLINGS--Shred 1 lb. of suet; mix with 1-1/4 lbs. flour, 2 eggs beaten separately, a little salt, and as little milk as will make it. Make it into two small balls. Boil 20 minutes. The fat of loins or necks of mutton finely shred makes a more delicate dumpling than suet.

SUET PUDDING--Take six spoonfuls of flour, 1 lb. of suet, shred small, 4 eggs, a spoonful of beaten ginger, a spoonful of salt, and a quart of milk. Mix the eggs and flour with a pint of milk very thick, and with the seasoning, mix in the rest of the milk with the suet. Boil two hours.

TAPIOCA PUDDING.--Put 1/4 lb. of tapioca into a sauce pan of cold water; when it boils, strain it to a pint of new milk; boil till it soaks up all the milk, and put it out to cool. Beat the yolks of four eggs, and the whites of two, a tablespoonful of brandy, sugar, nutmeg, and 2 ounces of butter. Mix all together; put a puff paste round the dish, and send it to the oven. It is very good boiled with melted butter, wine and sugar.

VERMICELLI PUDDING.--Boil 4 ounces of vermicelli in a pint of new milk till soft, with a stick or two of cinnamon. Then put in half a pint of thick cream, 1/4 lb. of butter, the same of sugar, and the yolks of 4 eggs. Bake without paste in an earthen dish.

Another.--Simmer 2 ounces of vermicelli in a cupful of milk till tender; flavor it with a stick or two of cinnamon or other spice. Beat up three eggs, 1 ounce of sugar, half a pint of milk and a glass of wine. Add to the vermicelli. Bake in a slow oven.

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HOW TO PUT UP PICKLES AND MAKE CATSUPS

HOW TO PICKLE BEET ROOTS.--Beet roots are a very pretty garnish for made dishes, and are thus pickled. Boil the roots till they are tender, then take off the skins, cut them in slices, gimp them in the shape of wheels, or what form you please, and put them into a jar. Take as much vinegar as you think will cover them, and boil it with a a little mace, a race of ginger sliced, and a few slices of horseradish. Pour it hot upon your roots and tie them down.

CHOW-CHOW.--Two quarts of small white onions, two quarts of gherkins, two quarts of string beans, two small cauliflowers, half a dozen ripe, red peppers, one-half pound mustard seed, one-half pound whole pepper, one pound ground mustard, and, as there is nothing so adulterated as ground mustard, it's better to get it at the druggist's; twenty or thirty bay leaves (not bog leaves, as some one of the ladies facetiously remarked), and two quarts of good cider, or wine vinegar. Peel the onions, halve the cucumbers, string the beans, and cut in pieces the cauliflower. Put all in a wooden tray, and sprinkle well with salt. In the morning wash and drain thoroughly, and put all into the cold vinegar, except the red peppers. Let boil twenty minutes slowly, frequently turning over. Have wax melted in a deepish dish, and, as you fill and cork, dip into the wax. The peppers you can put in to show to the best advantage. If you have over six jars full, it's good to put the rest in a jar and eat from it for every dinner. Some add a little turmeric for the yellow color.

CORN, GREEN, PICKLING.--When the corn is a little past the tenderest roasting ear state, pull it, take off one thickness of the husk, tie the rest of the husk down at the silk end loosely, place the ears in a clean cask compactly together, and put on a brine to cover them of about two-thirds the strength of meat pickle. When ready to use in winter, soak in cold water over night, and if this does not appear sufficient, change the water and freshen still more. Corn, prepared in this way, is excellent, very much resembling fresh corn from the stalk.

INDIAN PICKLE.--One gallon of the best vinegar, quarter of a pound of bruised ginger, quarter of a pound of shalots, quarter of a pound of flour of mustard, quarter of a pound of salt, two ounces of mustard seed, two ounces of turmeric, one ounce of black pepper, ground fine, one ounce of cayenne. Mix all together, and put in cauliflower sprigs, radish pods, French beans, white cabbage, cucumber, onions, or any other vegetable; stir it well two or three days after any fresh vegetable is added, and wipe the vegetable with a dry cloth. The vinegar should not be boiled.