FRUGA L HOUSEWIFE

R’

EXP ERIEN CED COOK ,

ART OF DRE SING ALL SORTS OF VIANUS, ss Dec nc and Ele ance With Cleanline , e y, g ,

IS EXPLAINED , EIPTS aIN FIVEHUNDRED APPROVED REC , 303

TOGETHER WITH THE B EST METHODS OF rin Pre rv n Dr in Cand in Potting, Callu g, se i g, y g, y g, maki En lish Wines Pickling, ng of g , A ND DISTILLING OF SIMPLm

TO wm on A RE ADDED, - r w nnv r. n n w e m u rs , a ro rA rran ement ofDm ners Tw o u r e Exhibiting p pe g Co s s, for every Mo nth m the Year WITH VARIOUS B ILLS o n FA R E, A ND

Ge ral Directions or C New ne f ar ving.

ORIGINALLY WRI‘IT BN B Y SUSA NNA CARTER ; ' but now improved by an experienoed Co ok in o ne of the

s Principal Taverns in the City o f London.

L O N D O N

'

P E FO T. GHES RINT D R HU , LUDGATE STREET

EXPERIENCED COOK .

VI ED b m ex e ri n nd b e CON NC y y own p e ce , a y th nu e c m l f o hers o f the deficienc f l m rous o p aints o t , y o al form er books relating to Co okery and Dome stic Eco m I have b en indu d o re are the fo llow i o rk no y , e ce t p p ng w ; in w hich I trust it w ill be found that many of the impe r f ions i id a li r ubli ations h ve been ec t nc ental to e r e p c , a o bviate d. A s no br l d wha soe er c nn c ed w ith anch of know e ge t v , o e t the r fe s i n of k i of m ore im ortance than that p o s o a coo , s p o f choo in and hasin r vi ions w ith re rd to the ir s g pu rc gp o s , ga u alit and the con m f ex e nditure I shall be i q y , e o y o p , g n w ith that first

W T MARKET HO O , ’ A nd the Seasons o the Year or B utchers Meat Poultr f f , y , i ' F sh, 4 s.

B RS’ MEAT UTOIIE .

’ l am b a f re - uarter of lamb mind he n vein . In o q t eck i is w n od if it be an azure blue , t ne a d go ; but if green or l w i i aintin if no i ted d I h el o , t s near t g, t ta n alrea y . n t e in er uar e r mell unde r the kidn and tr h d q t , s ey , y t e le if ou m e w ith a faint sce he k l knuck y e t nt, and t nuck e ’ r it is al ille d . For a l b h d d b e limbe , st e k am s ea , min if sunk or w rinkled it is stale if nd the e yes : , ; plump a livel i ne w and sweet . Lamb comes in i ri and y , “s n Ap l, A t holds good till the end of ugus . ‘ THE EXPERIENCED COOK .

o f a bright llow i is fl y e , t e mus w hether it b ty or not. The loin fir the kidne and the esh if stale kill d w il y ; fl , e , l be so ft and slim z l T e breast and neck taints first at the u r end d ppe , an will e rceive dusk ellow r r en a r you p y , y , o g e ppea ance ; d he sweetbread on the breas w ill l r an t t be c ammy , othe i r h and d he le i wise t is f es oo . T g s known to be new by ' g the stiflness of the JOlIlt : if limber and the flesh seems

clamm and has reen or ellow s ecks it is stale . The y , g y p , a th l sh f a bullo calf i head is known s e amb s. Th e fle o s

f a w - f more red and firm than that o co cal , and thefat

more hard curdled .

JlIut an f it be n the esh will inch end r t , I you g, fl p t e ; l ll inkle and remain so : if oun th la if o d, it wi wr , y g, e t l il art from the lean if old it w ill stick b w il eas y p ; , y nd s in if ram m utton the fat feels S uu strings a k s ; , p gy , es lo e rained and tou h no t r in a in w hen the fl h c s g g , is g ga d i e m u tt n the esh is aler than w e ther dente : f ew o , fl p

to n a closer rain and easil at tin . If there he a m ut , g y g r th esh will be ale and the at a faint white inclin ot, e fl p , in ll w and t e esh w ill be loose at the bone . If g to ye o , h fl i h d o e dr s o fwaterwill stand u like y ou squee ze t ar , s m op p s he newness and staleness the same is sweat. A to t ,

to be o bserve d as inlam b.

f it be ri ht ox - beef it w ill have an o en rain B eef. I g , p g ; if young a tender and oil smoothness ; if rough and un it is old or incline to be so exce t the neck sp gy , , , p , and such arts as are ver fibrous which in brisket, p y , rou h than in other ar A young meat will be mo re g p ts . leasant colour be tokens ood s endin meat : am ation, p g p g

he a curious white ellow is not oo d. t suet, ; y g

- d r r ed Cow beef is less bound an clo se g ain than on, the fat whi er ut the lean somewhat aler if oun the t , b p ; y g, r a li dent made with the finger will ise a ai n in ttle time .

- r d dee g k red u h in B ull bee f is close g aine , p us y , to g fa n har and has a rammish rank pinching, the t skin y , d, T HE EXPERIENCED COOK .

ell and for n w n ss and staleness this sm ; e e , , b fe si n he more material i fresh has ut w g s, t n and the rest our mell w ill inform ou . If it b ess, y s y e b ruised these places w ill look more dusky o r blacker than the rest.

P ork If un the lea . will brea in inchin be . yo g, n k p g tween the fingers and if you nip the skin w ith your nails it will m ke a dent also if the fat be soft and ul , a ; p py like lard : if he le an b tou h d th fat abb d t e g , an e fl y an s un feelin rou h it is old es ciall if the p gy , g g , , y rind be stu bborn and ou cannot ni it wi our il , y p y na s. If a boar thou h ouu o r a ho elde d at full row th , g g, g g , g , he e h ill b but tou h red d r t fl s w e g , , an ammish of smell ; the fat skinn and hard the skin thick and rou y ; gh, and

inch d will immedi l fall ain . p e up, ate y ag A s for old or new killed tr the le s hands and s rin s , y g , p g , b putting the finger under the bone that comes out ; iyit be tainted ou will there find i b m l i , y t y s e l ng the finger ; be sides the skin will be sweaty and clammy when l d h sta l an sm . e , but coo ooth w en new If ou find little kernels in the fat of t he ork l y p , ike nail- shot it is m easl and dan er g ous to be eaten . Pork comes in in the mi die of Au ust g , and holds good till d - da La y y . B rown Ve nison West h , , p d iu , B rawn is known to be hold or young by the ex traordi nary or moderate thickness of the rind ; the thick is l o d the moderate oun . If the rind and fat be t nd r , y g e e , it is not boar b rawn bu b r , t ar ow or sow .

Venison Tr the ha h . y unc es or shoulders under the bone that come out w ith our fin er o r knif s y g e , and as the scent is swee rank i is n t or , t ew or stale ; and the like o f the sides in the esh arts if tainted th fl y p ; , ey will look reen in some lace s or m or g p , e than ordinary black; Look on the hoofs and if the clefts r , a e very wide and rou h it is old if close and sm o th it is un g , ; o yo g. The buck venison begins in Ma and is in high season ’ till Allhallow s- day : the doe from ii i haelmas to the end of Decembe r or sometimes 0 he en o fJ anua , ry . 3ig E COO THE EXP RIENCED K .

W h Hams and En lish B acon estp alia g . Put a knife under ' u o f the h d the bone that sticks o t am, an if it comes out in a m anner clean and has a curious avour it , fl , is sw eet ; if much smeared and dulled it is tainted or rust , y . English gammons are tried the same way ; and for o the r arts tr the fat if it be white oil in fe lin p , y ; , y e g, does not b reak or crumb it is oo d but if the con rar ; t y , and the le an has little streakso ellow i s y , t i rusty , or will soon be so . u ter Cheese nd E s Wh n B t a . e ou bu b gg y y utter, trust not to that w hich w ill be iven ou but tr in g y , y the middle, and it o r smell and taste be ood y u g , you cannot be de ceive"! Cheese is to be chosen by its moist and smooth cost ; if d e be r h c ate d ed o r dr ol chees oug o , g , y at to be w are o f little worms or mites : it be over full of ioles , n it is sub ect to m mo ist o r spo gy , j aggots ; if soft or eri he d laces a a r on the outside tr h w p s p ppe , y o deep it oes the reater art a be hid: g , g p m y s hold the re at end t our on ue if Egg , g o y t g ; w arm it is new ; if cold bad ; d so in propo rtion to the hea r ld is the oodness of the e A r t o co , g gg. nothe know is to ut the e in a an o f cold w ater the , p gg p , r the oone r it Will fall th freshe the e gg, s to e bottom ; if r i will sw at the to . This is a sure w a o otten, t im p y n t he kee in of t em i to be de ceived . A s to t p h , p tch them ' all w ith the small end dovmw in fine wood ashes , a w ek end- wa s and the turning them once e y , y will keep some months.

POULTRY IN SEASON.

- turke s ca ous ullets with e s fowls J enn y Hen y ’ p , gg ’ bare s all so rts of wild t£wl tame rabbits and chicken? , , , i ns tame p geo .

- s and ullets w ith e s ca ons Febru a Turkey , p g , p , ls ma I chickens hares all sorts of wild owl which fow , s , , , ( ins o decline tame and w ild i eons in this month beg t ,) p g , T HE EXPERIENCED COOK .

i reen eese n ducklin s and tu tame rabb ts, g g , you g g , rkey oul p ts.

- Thi month the s e receediu M arch. s ame as th p g ; and

ld- l u t in dris month wi fow go es quite o .

- P ullets s rin fowls chickens i eo ns oun April . , p g , , p g , y g w il b i l erets ou d cklin s and turke d ra b ts, ev , y ng geese, u g , y l pou ts . ' - d une . Ih e sam May —an J e . ul The sam e w ith oun artrid h J y ; y g p ges, p easants, and w ld ducks called fla rs or moul rs i , ppe te .

- The sam e . Au gust. ember October Se t , , November and December. e m nths all sort of f In es o , owl, oth wild and tame are in season ; and in the three last is the fu ll season for

all w ild fow l. W HO TO POULTRY.

To know f a Cu on is a true one oun or old i p , y g , new er

stale . If it be oun his s urs are shor and his l y g, p t, egs sm if a true c on a fa ooth : p , t vein on the side of his breast the comb a e and a thick bell an d m it , p , y ru new he will have a hard close vent If l , ; ta e , a oose o pen vent. Hen Turke “r e P o y , h y ults. If the cock be oun his le s will be black a nd sm ooth and h y g, g , is spu rs short : if stale his e es will be sunk in his head , y , and the fe et d if new the e es livel and f , y y , eet limber . Oh serve e like b th e hens and moreov r y ; e , if she be with e she will have a so ft o en vent if not gg p ; , a hard

close vent. Turke oults are known the same e y p , th ir age cann i e u ot dece v yo . ' ' Cock Hen s. If un , , ! yo g, his spurs are short and dub bed but take ar ; p ticular no tice they are no t pare d or scra ed : if old he w ill have p , an open vent ; bu t if new a ‘ , close hard vent. And so of a hen for newness or stale ness if old her le d m ; , gs an co b are rough ; if young

smoo th . A e wild and r tam b an Goose. If the bill be all d , ow , an she has bu t a few hairs she is oun but if , y g ; ll of hairs, and the bill and foo t red she is old if ne li ber , ; w, m '

8 THE EXPERIENCED co o x .

- d f al dr footed . And so of a w ild and fo o te ; i st e, y bran s goo e . D uc s The duck when fat h d Wild and Tame k . , , is ar and thick on the bell if not thin and lean if ne w y ; , ; , ,

- d - foo t d . A ld d limber fo oted ; if stale , ry e true wi uck has ‘ m ll r hen the tam e one a red foot, s a e t .

Pheasant Cock and Hen. The cock when 1m h , 0 g, as dubbe d s u rs when old shar sm all s urs : i e a f p p p n w , at

y ent if stal e an o en abb one . The en if oun h ; , p fl y h , y g, as m o o th e s nd her esh of a curious rain f s l , a fl g i w ith ‘ g ! have a of en vent if not l s t o p ; , a c ose one .

newness o r staleness as the cock . , , drtrid e Cock and Hen The ll w P . bi hite and g , the legs blu e shew a for if oun the bill l , ge ; y g, is b ack, and the le s ellow if new a fast vent if g y ; , ; stale , a green and o en one If full cro s and the h fe d p . p , y ave on green w heat the m a tai t the re for this sm ll h , y y n ; e t e mou th .

W i Th d o k . oodcock and Sn e. e w oo c c if fat i k p , , s thic

and hard if new limber- foo ted when stale dr - f d , , ; , y oote ; o r if their es are sno tt and their thr a nos y , o ts m uddy

and moorish the are no t oo d. A sni e if fat has a , y g p , f id d r the win / at vein on the s e un e g, and in the vent

feels thick . For the rest like the w oocock .

‘ nd i To know the turtle - d ve l k f D oves a P geons. o , oo or r nd his neck and the rest mostl w hit a blue ring ou , y e . The sto ck- do ve is bigge r ; and the ring- dove is le ss than

- The dove - house i h the stock dove . p eons, w en old are

- d f new and fat the w il fe l f red le gge i , e ull and fiat in ” h nt and are limber- foote but if stale a t e ve , , a fl bby r and g een ve nt. o the reen o r re lover fieldfare blackbird thrush S g g y p , , , ,

larks, 810.

O Hare l e veret or Rabbi s. Hare will be white and f , , t ‘ stifl if ne w and clean kille d : if stale the esh black in , , , fl m ost arts and the bod limber if the cleft in her li p , y ps s read much and her claw s wide and re ed she is o d p , g , l ; he contrar oun : if oun the es a w ill t ar lik t y , y g y g, e e .

n a r d dr and tou h . To kn brow p pe ; if ol , y g ow a true

le veret eel on the fore - le near the foot and if ther , f _ g, , e is C r m; EXPERIEN ED coo n.

b t is ri h i n t it is a ar a small bone or kno , i g t ; f o b e ; for A rab it f al the rest observe as in a bare. b , i st e, will be ' if new white and stifl if old h r limber and slimy ; , , e are long and rough the w ool mottle d with grey

h n claw s andw ool smoo th . airs ; if you g,

M y)m

FISH IN SEASON .

Chsistmas uarter. Lobsters crabs crew - h ri r ! , , fis , ve

- fish uard- fish mackerel bream bar crew , g ; , , bel roach, r all c lam re or lam er- eels dace ak shad o o , p y p , , ble , pawns, and horse mackerel . The eels that are taken in running water are bette r nd els ofthese the silver ones are most than po e esteemed .

m r uarter. Turbo t trout so als ri Midsum e ! , , , g gs, shaf

d oat tenes salmon ol hin fl in - fish o flings an gl , , , d p , y g , sh e head tollis b th land and sea stur eon scale chu , , o , g , , l and crabs. obste rs, Sturgeon is commonly found in the northe rn seas ; but now and then w e find them in our reat rivers th g , e

Thames the Se ve rn and the T ne . Th is fish is of l r , , y a a ge , z and will sometimes measure e i hteen fe e t in l fi si e , g e gth . re much esteemed when fresh cut in iece s roast They a , p , ed, ' ickled for cold treats. The ca e baked, or p veer is e s a d in which is the s awn of this e teemed a ty, p fish . The lat ar er m l ter and of this qu t co e sme ts.

lmas uart Cod haddo k coal- Michae ! , c , fish, white and outin bake l n tuske mullet red and e p g , y g, , , y , w eaver arnet rocket herrin s rats soals fl n er , g , , g, p , , ou s, laise dabs smeura- dabs eels chars scate ho rnback p , , , , , , t , homl n kinson o sters scollo s salmon se a- erch an d y , , y , , , p car ike tench and sea- t n p, p , , e

Sca - maids are black and h b - d te , t orn ack mai s white . r ass com es w ith the mull t G ay b e . In this uarter are fine smelts a d olds ll q , n h ti after

Christmas.

The re are two sorts of mullets the sea- mulle t aud the , , v r- ul ll d ri e m let both equa y goo . “ ‘ 1 0 THE EXPERIENCED co o x .

How to choose Fish .

Chr re brile ud eons ollin smelts istmas ! uarter . Do , , g g , g , ’ crou c h anchov loach scollo s w ilks h, perc , y , , p , , kles c kl mussels eare earbet and hollebet . , oc es, , g , b , H W T H ISH O O C OOSE F . To chase almon Pike Tr Car Teach Grailin S , , ent, p, , g, ” h l Wh S - 0 ll B arbel C ub Ra Ee itin melt had . the se , , fi , , g, , S , 4 A are kno wn to be new or e h l r of their ill stal by t e co ou , g s their e asiness or h rdn s t O n h in or kee in a es o pe , t e hang g p g u o f the fins the standin f e e s p , g out o r sinking o th ye , and b sme llin the ills g g . Tur t He i s cho sen and lum ness . by his thickness p and if his bell be o f a r h u t s en we ll y cream colou , e m s p ; ’ bu t if thin and his bell o f a bluish white he will eat , y , . ve r l y oose .

Cod and Coatings. Cho ose b his thickness tow ards the he ad and e hitene s f his esh w h u : and so , th w s o en it is c t o f a o l c d ing. F r l L n . o r d i d n chuse th is i ke t in y g e y g, at which th c s the oll and the esh of the bri h e st l w p , fl g t ye lo . Scate and Th or-aback Th ar c ir i kness . ese e hosen by the th c , and the she scate is th swee e t e ial lar e . e t s , es c l if g p y ' So le The se are h and stifl g . c osen by their thickness ness. r th e When their bellies are o f a cream colou , y s end the firmer p . Stur eon If it ts h r m lin d the ve ins g . cu w it ou t c u b g, an nd ristles i e a t lu h re h a ear an d a g g v rue b e w e t ey pp , the esh a erfect w hit than concl d it to be o d. fl p e , u e g o Fresh Herr in s nd M e f eir il o a g , a acker l. I th g ls are f livel shin n red s their nd full and th sh y i g nes , eye s sta , e fi is sti l then the are new but if dusk and fade d or sink l , y ; y ,

and w rinkled nd tails limber the are l . ing , a , y sta e r C o i h e Lobste s. ho se by the r w eig t ; the heavie st ar b if o w ater h in th if new the l ull e st, n e em ; , tail w il smart like a spring ; if fu ll the middle of the tail w il be full o fhard r red- skinn meat ck lobster is , o ed . A co known b narrow ba k art of- l and the tw o y the c p the tai , ' uppernibst fins w ithin his tail are stifl an d hard ; but the u is sof h d r en t, and the back o f er tail broa e .

r wns h - h fi if stale P a S rim s and Crab sh . T e two rst , p , fi , ; w ill be lim r n of lim smell their be , and cast a ki d s y , T HE EXPERIE NCED COOK . 1 1

d oints their red colour blackish a d in the ir claws an j , n and w ill have an ill smell under their thro ats dusk , ; otherwise all of them are good . r f h are still and their e P laice and Flounde s. I t ey , yes h ar : the contrar be not sunk or look dull, t e e new y best sort 0 laice look blue on the w hen stale . The p . b ell3 If the h e l h al P icklcd Salmon. fles f e s oil and t e sc es d shinin and it comes in Jak s nd ar are still an g, e , a p ts rumblin then it is new and d n t w ithou t c g, good, an o o therwise . r n s F r the r P ck d nd Red He r i . o fi st n e b i le a g , Ope th ack th e and if the esh be white ak and oil and to e bon , fl , fl y , y , r a bri ht red the are o o d If the b one white , o g , y g . the l r r a ood loss art well from th one and atte ca ry g g , p e b , l c nclude them to d smell w el , then o be goo .

F ROASTI G B I ING & e . O N , O L , That professe d cooks will find fault w ith my touching on a branch o f co oke r w hich they never th ou ght w orth:

ir notice is wha t ex e ct. How eve r this I know the , p , , it is the most ne cassa part of it and few se rvanti know r ast and bo i to erfe how to o p ction. hall be in with roast and d d I s g boile of all sorts, an the k must o rder he r fire acco rdin to what she is to dr coo g ess. ‘ t n hin littleor thin then a risk li fir I a t g , b ttle e , that it m a e done uick and nice if a ver lar e oint y q ; y g j , be sure a good fire be laid to cake : let it be clear at the bo ttom and when the me at is half d n m ve h ; o e , o t e dri in - an and s ii a little from the e and stir u a pp g p p fir , p brisk fire : for ac cordin to the oodne f the fire g g ss o , y our d meat w ill be one soon or late . B ee B e sure to a er the to d a f. p p p, an h ste it w ell while roastin a d throw a handful f on g, n o salt it. When ou see the smoke draw to the fire it is n r n u h : y , ea e o g take of the a r te t ll and drud it w ith a p pe , ha i we , ge . T HE E I 1 2 XPER ENCED co o x .

O Roastin B oilin c f g, g, k .

m ake a fine fro th Nev little flour to . er salt roast me at be fore ou la it to the fire f r it draws out the rav y y , o g y . If ou wo uld kee it a few da s before ou dre ss it dr y p y y , y lo th an d han it wh re th ai it w ith a c , g e e r w ill come to it ; sure there is no dam lace abo u i but be p p t t. When yo u

ke u ou r m eat arnish the dish with ho r - rad ta p y , g se ish .

Mutton and Lamb. As to roast n of mutton the lo in i g , , h uu eh and saddle must be done a a , , s the beef abo ve ; ‘ bu t all o ther sorts of mutton and lamb must be roasted w i h a uick clear fire and w ith ut a r t q , o p pe ; haste it when ou la it down and u st before ou take it u drud c y y ; j y p, i t with a little our but he sure not to use too mu h r fl ; c , o tha takes aw a all the fine taste of h m ea t y t e t. Some f n choose to skin a loin o m utto , and roast it brown with o u t paper ; hut that you m ay do just as you ple ase ; but be lw a s ke the skin of a re f sure a y to ta b ast o mutton . V l A s to veal be car ful r i f ea . , e to oast t o a fine brown if a lar e o int a ood fire if small a little brisk fire g j , g , . If a fille t o r loin r a e r he fat tha be su e to p p t , t you loose as little o f that as po ssible : lay it some distance from

he fire till it is s ake d heh la it ar th fir . e t o , t y ne e e Wh n ou la it d n a i l h r an y y ow , h ste t w e l wit good butte ; d w hen it is near en u h has e i ain and drud e it , o g , t t ag , g wi a li l r t u m r he th tt e flour. The b eas y o ust oast with t

l i u h and skew e r he w ee t- bread can! on ti l it s eno g , t s on r s Wh i i en u h the back side of the b e a t. en t s nigh o g , take ul h te i and dru d e it w ith a little ou r off the ca , as t, g fl . k Pork mus be w ell done or it is a t P or . t , p to surfeit. hen ou roast a l in tak e a shar enknife and W y o , p p cut the r h r l e skin ac oss, to make t e c ack ing at the be tte r. Cu t

ch nd all rk that as he rind on . a l the ine , a po h t Ro st a eg of pork thus : take a knife and score it ; w ill the knuckle a w i sa and onion cho ed fine w i er p rt th ge , pp th pepp a l und r the t t a d e a e nd s a t ; or cut a hole e wis , n pu t th s g , &e h d k w r t w i h a skew r Roast it . t ere , an s e e i up t e . cris b like the rind ris w hich the p, e cau se m ost people c p, y

call cracklin Make a le - sauce and send u in a boat g. pp , p ; then ha h dish This ve a little drawn gravy to put in t e . the call s m o ck oose The s rin or hand o f o rk if y g . p g, p , oun roasted like a i eat ver w ell otherwise it is y g, p g, s y , T RI N COO HE EXPE E CED K . 1 3

in oilin Of Roast g, B g,

better bo iled. a bit f e r a li bred o butt , sm all ; ne r an sauce to it bu t a le Th bu t w e ve y pp . e best w a to dress ork riskins s to roast them h aste y p g i , them i h a li tle u tte r and sa e and er and salt w t t b g , p p . Few e at any thing with these but mustarep o it a i and la it o To R ast a Pig. Sp p g, t the fire , which m u st be a very good one at e ach en or hang a flat iron in the m iddle o f the rate . B fore ou In the i dow n g e y p g , take a little sa e shred small a iece of utt r g , p e as big as a w alnu t and e er and salt u t them in the i , p pp ; p p g, and se w it u w ith co arse thre ad our it well ove r d p ; fl , an kee fl r ill the e es dro ou r p ou ing it t y p t, o y o u find the cr klin h rd B e sure to save all the ra th ac g a . g vy at co mes o u t o f it hich ou must do b se ttin bosons o r ans , w y y g p und r h i in the dri in - an as n as ou e t e p g pp g p , soo y find the r r n When e i u i av b ins to u . th i eno r y e g p g s gh, st the gre u brisk take a coarse cloth w ith abou t a uarter p ; , , q

of o und - of butte r in it and ru b the i over till the a p , pg cra kli is cris then tak e it u . La it in a di h d c ng p, p y s , an with a shar knife cu t O the he d hen cu the i p K a , t t p g in tw o be fo re o draw out the s it. Cut the e ars f? h , , y u p o t e head and la them at each end cu t the under aw in tw , y ; j o, d a o n each side : m elt som e oo d r an l y g butte , take the r ou sa d and u t in it boil it and o r i g avy y ve , p , , p u t in the h ed fine dish w ith t e brains bruis , and the sage mixed to

ethe r and then send it to table . g , e Ch v A noth r way to roast a Pig . o sage and onion ery line a few crumbs of bre ad a lit e butter e e r and , , , p pp , salt rolled u to e ther u t it in the bell and sew i u , p g p y , t p : befor la d wn the i rub i ll e y ou y o p g, t a o ver with sw e e t il Wh n d e a d h nd i o . e one tak r clot a w e it hen u , y , p , t p t it in a dish u i u and send it o able h e u , c t t p, t t w it th sa ce as above . a ferent sorts o e or a Pi e to o f f Sauc f 7 . You ar bserve t are seve ral f kin s a i S here ways o ma g auce fo r p g. ome do no t love sa e on a cru st o f bread but the g , ly , n you should have a little drie d sage rubbed and mixed w ith the r v nd bu ter. ome lo ve bread sauce in a b ason g a y a t S , e a in f te r ut in a o od ie ce o f mad thus t ke a p t o vva , p g p lg T HE EXPERIENCED COOK .

n B lin . Of Roasti g, oi g, Eye

b f br ad a blade of m ace and a little whole e crum o e , , p p i o five or six minutes then ur the w at r per ; bo l it ab ut , po e ff tak ou t the s ice and beat u the bread with a oo d o , e p , p g f il d in i f bu tte . Some love a ew currants b e it p ece o r o , f i e d a little su ar : but that o n ma do a glass o w n , an g y u like Others take half a int o f ef rav j ust as yo . p a g y , rav hich m es o ut of the i with a ie e and the g y w co g, p c o f r olled in our tw s oonfuls o catchu and boil butte r fl , o p p,

l e ther then take the brains of the i . and them a l tog , p g h fin u s w i h a n he i an bruise t eir: e : p t the e th t e s ge i t p g, d i the dish it i a ve r od sa e Wh en pou r n s y go u c . you have no t gravy enou gh co me o u t of you r pig with the f s e ake h lf a int f veal rav and add bu tter or au c , t a p o g y ,

to it r stew e - toe s and take as m uch of that li uo r ; o p tty , q

as will do for sauce mixed w ith the o the r .

To bake a i . If ou can no t roas a i l i in a P g y t p g, ay t dish our it all o ve r w ell and rub it over with b er bu , fl utt , t ter the dish ou l a it in and ut it in the ove When y y , p n . ’ i h dra h it s enoug , w it ou t of t e ou tn s m outh and rub it ove r with a buttery clo th then pu t it in the oven again till i is dr take it ou t and la it in a dish cut it u t y ; y p, take a little veal gravy ; and take off the fat in the dish it was bake d in and ere will be some d rav a h , th goo g y t t e bo tto m ; put that to it with a little pie ce of bu tter rolled in ur b il i u a d u t it in the dish i the brain flo ; o t p, n p w th s d h be ll Som e lo i r ht whole an sage in t e y . ve a p g b oug to Sable then you are only to put what sauce you like in the ish .

To melt B utter In m el . ting butter you m ust be very careful : let the saucepan be w ell tinned : take a spoon ful of w ater a little dust of o r and butte r cut in ie es , fl u , p c ; be sure to kee shakin th one w a for f ar it p g e an y , e sh d oil : when l ed l oul m e t , et it oil and it will be smooth and fine A silver n is be . pa st. . To roast Geese e e s 8c h r oo e , y , ; . W en you oast a g s , turke o r fowl of an sort sin ie ce y , y , ge them with a p o f w hite a e r and baste them wi i bu er p p , th a p ece of tt ; dr d u ge them w ith a little flour ; and when the smoke be ins to draw to the fire and the l k g , y oo plump, bu t. m t EXPERIENCED COOK .

o or a e a littl a Go se. F goose mak e good rav and ut it in a boson b itself and some a l g y , p y , pp e sauce in an other. S uc or or a r d a e f a a key . F tu ke goo

' d r d r on- san in dish, an b ea o oni ce a ason . m or o To fowls ou sh d ut oo d Sa ef F wls. y oul p g gravy in the dish an d either bread o r e - sa m a boson , gg uce .

Sau ce or Ducks. For duck a littl av in th f s e gr y e dish,

onion in a if liked . an cup, ce or P ts nd Sau f heasan a Partridges. Phe asants and

r d s ho ld have rav in the dish nd r - pa tri ge s u g y , a b ead sauce

- u and sau ce . in a c p, po verroy e o Lur Roast larks and ll the time Sauc f r ks . , a they are h r entl with but r and r k roasting, haste t em ve y g y te , sp in le crumbs of bread on them till they are almo st done ; then l m br f u take them u et the own be ore yo p. The best w a of m akin crumbs of bread is to rub th m . y g e h a l d and t a li tl but er a throug fine cu len er, pu t e t in stew ' melt i ut our crumb s of bread and kee them pan : t, p in y , p stirring till they are of a light brown ; put tham in a sieve to drain a few minu es la our larks in a di h nd t , y y s , a the rumbs all round almost as hi h as the larks i l in c , g , w th p a

- e in a cu and some rav in ano h r. butt r p, g y t e

To roast Woodcocks and Snipes. Put them on a little spit ; nd f a hree enn loaf and toast it brown take a rou o t p y , . ; then lay it in a dish under the birds : baste them with a a l the trale dro on the toast Wh i tl u er nd et . en l t e b tt , p the are roasted ut the toast in the dish la the w ood y , p , y ck nd a e a uarter o f a int o f rav ur co s on it, a h v q g po

in a di i ve r a lam or cpafin - dish o r thre it sh, and set t o p g e o table Y o se r e w minutes, and send th em t . ou are to b v , e f d i never take any thing out o a w oo cock o r sn pe . a P i ake some ar le shred fi geon. T p s y ne, a f u ter as i a a w lnut a littl e er pie ce o b t b g s a , e p pp and salt ; tie the neck end tight3 tie a string round the legs and d f ten the her end to the to of the ch e rump, an as ot p imn ece with utter and hen th are enou pi . B aste b , w ey g THE “ PERIENCED COOK.

d the will swim w la them in a dish, an y ith gra z a little s it and tie both ends gose m y put them on p , . ’ t When br il To bt es a Pigm . you o them, do tham in d take care our fir is le the same manner, an y e c ar, and set diro hi h that the m a not rn nd ha e you r gri n g , y y bu , a v a little an tter in a cu You ma s li and parsley d bu p. y p t broil them with a little pe pper and salt ; “ on may roast them only with parsley and butte r in a M

Directm or Goose and Ducks. As to eese and c f du ks, ou should have sa e and onion shred h y g c, wit pepper d al u ll an s t p t into the be y . Put onl e er and salt in w ild ducks easterl y p , ings, wi eon teal nppall other sorts o f wild f wl g , , a o , with gravy

in the dish . o ake a hare when it T Roast a Hare. T is cased, truss it in this manner : bring the two hind legs up to tis sid s ll h fore - le s back ut our skewer e , pu t e g , p y first

- en n the fo e - l into the hind leg, th i r eg, and thrust it

e fore - le on throu gh the body ; put th g , and then the hind l and skewer throu h the to of the shoul eg, a g ders and ack art o f the head which will old the head u Mak b p , p. e a pudding thus take a ( uu te r of a pound of beef- su e t m h c of breaAa handfu l of arsle cho as uc rumb p y, pped fine sw herbs of all sorts such as basil mar rn , eet , , j o m, w int r- s and a little th me cho e d ve r fin e avory , y pp y e, a li d lem on eel cut fine ttle nu tme g grate , p , pepper and salt cho the liver fine and u t it in with two s ; p , p egg , m ix it and put it in the belly ; sew or skew er it up ; s it it and la it to the fire which must be a ood one p , y , g . Ih ercnt rts o Sauce or a Hare ke f so f f . Ta a pint of r and half a ound of fresh bu t r u c eam, p te ; p t them in a an and k e stirrin it with a s n h saucep , e p g till t e but er e ted and the sau ce is thick en ak t is m l , ; t e up the ba and our the sau e in a dish . Another w a to mak re , p c y e a i to m ak e ood ra s uce for s hare, s g g vy , thickened w ith a little bu r rolled in our and our it in tte fl , p the dish . You ma leav the bu tter out if ou do not lik an y e y e it, d have curl- ant jell w armed in a cu o r red wine and y —p, su ar boiled to a s ru done thus take g y p, half a pint of

1 8 T HE EXPERIENCED CODE .

l er and smaller in ro rtion . and a half, arg p po Kee the ll skimmed A reen ham w ants n c oppe r we . g o so g ; u an old ham must be soaked sixteen hours in a b t , large

tub of soft w ate r. l on ue A n e if sof i To B oi a T g . to gu , t, put n a pot over ni h and do not let it boil till about three hours be f g t, ore il all th t e hours : if fresh dinner, then bo a thre out of the ' i kle two hours and a half and ut it in wh p c , , p en the

w ater boils. l

To B oil Fou ls and House Lamb. Fowls and house lamb il t b e in a ood deal of w bo in a po y th mselves, g ater ; and '

if an r fl . The will be sw y scum a ise s, take it o y ee ter and whiter than if boiled in a cloth . A little chicken will be d n min lar e one in tw ent minu o e in fifteen utes, a g y tes, a f ur a little turke o r oose in good fowl in hal an ho , y g an h an e rke in an hour and a half. our, d a larg tu S l he bes sa f auce for a B oi ed Arkey . T t uce or a il s er an le sau bo e d turkey is good oy t d ce ry ce . Make o ster sauce thus a int of o sters set them off strain . y ; p y , , the li from them ut them in cold water and w h quor , p , as and em : t them in our li no r in a ste an heard th pu y , wp , w ith a blade of mace and butter ro led in our and a . fl , r h u then half a qua ter of a lemon ; boil t em p, put in in f an il i all entl take the lem on p t o cream , d bo t g y ; and m a e u the uice of the lem on into the c out, sq eeze j sa en s rve it in the bo ats. M ake celer sauce uce , th e y th take the white art of the celer cut it about one us p y, inch long boil it in some w ater till It is tender ; then of al broth a blade of mace d take half a int ve , , an thicken it w itha little flour and butter; put in half a pint h u entl ther in of cream, boil t em g y toge , put your

nd il i u en our it into our boats. l r a o t . ce e y , b p ; p y oose Sau for d ose Sauce for a boiled G . ce a boile go r nio r cabba e first boiled d then must be eithe o ns o g , , an stew ed in butter for five minutes. k Sauce for boiled Ducks and Rabbits. To bo iled duc s or rabbi m ou r bo iled ni ns o er them done ts, you ust p o o v , u h in a reat th s : take the onions, peel and boil t em g deal o f wate r shif ur w ater then le t them boil abo ut , t yo , tw o hours take th u and throw them in a cullen ; em p, r an EXPERIENCED co o k .

V and M utton Venison ashion 8 m To roast enison, f , .

der to drain ; then with a knife cho p the m on a bo ard ut the m in a sauce an shake a little our over th m p p , fl e , in li l milk r cre am w ith a iece o f bu put a tt e o , p tter ; h r fir and when e bu t r is m se t t em ove the e , th te elted the are eno u h B ut if u w ant sauce in half y g . yo an hour ake onion eel and cu t them in thin slices , t s, p ; at the m in ilk and w at r and whe n the w ater boils e m e , y will be done in tw enty minu tes ; then throw them in a u d r‘ dr in ch h c lle n e to a , op them and put t em in a sauce an shak e in a little ou r wi h a littl r am and a i p fl , t e c e , b t o f bu tter ; stir all to gether over the fire till the butter is e lted and the will be ver fine . This sauce r m , y y is ve y oo d with roast mutton aud it is the b t w a of g , es y boiling o nions. To roast Venison Take h n h of venison and . a au c spit it ; w ell bu er four shee ts of a er ut two on the haun tt p p , p ch ; then make aste with o ur butter and w ater roll i a p fl , , ; t o ut half the haunch and ut it over the fat art as big as , p p ; th n u h r he f a e r on and ie e p t the o t e two s e ts o p p , t them w ith a la i o a i fire and bas e it w e p ckthre ad ; y t t br sk , t ll all he tin If lar haunch o f twen - fo t time of roas g. a ge ty ur ounds ll e three ho urs and a half e xce t i p , it wi tak , p t is a very large fire ; then three ho urs w ill do sm aller in r r i n p o o t o . r h o Mutt Han it u a fortni o d ess a Haunc on. ht f g p g , and dress it as directe d for a haunch of venison .

D en s o uce or V ison Take eithe r f th s ifer t sort f Sa f en . o e e sauces fo r Venison curren t ielly w arme d or half a pint o f red w ine w ith a uarter i a und of s ar simm r , q o po ug , e ed o ver s elcer fire for five o r six minutes ; or half a pint of vine ar and a uarter of a und f su ar simm e red g , q po o g , to V shion Take a bind uarter of enison fa . q fat mutton and a it in a an , cut the leg like a haunch ; l y p with the backside of it dow n ; pour a bo ttle of red w ine over it and le t i l - f h r s it it and baste , t ie tw en ty ou r ou s p , it with the same liquor and bu tter all the time it is ro astin at a ick fire and an hou r and a half w ill do it. g qu ,

Have ood rav in a cu and swe e t sauce in another. g g y p, A good fat neck o f m u tto n cats finely do ne thus. 22 T HE EXPERIENCED coo k .

f d a if a ver l ne an h ore an hou r an quarter : ar e o , ou r , y g and a h f B u t the best w a to ud e is hen the e es al . y j g , w y dro o ut and the skin is rown ver hard then rub it p , g y ; e cl th with a oo d iece of b te r rolled w ith a coars o , g p ut

in i ll the crackl n is cris and of a fine li ht brown . t, ti i g p, g Here You must have a uick fire If it be a sm all A . q , r u three ints of milk and ha f a ound o f fre sh ha e , p t p l p

b e r in the dri in - an which m ust be ver clean : if utt pp g p , y a lar e o ne w o uarts of milk and half a und of fresh g , t q , po

butter. You must baste it w ell w ith this all the time it is roasting ; and when the bare has so aked up all the but t r and milk t ill n e i w be e ough . A Tur e and G m iddlin turke will t k an k y oose. A g y a e hou a v lar e one an ho ur and a uarter a sm ll r; ery g , q a

o arters of an hou r. You mu st a e r the ne , three qu p p b re ast till it is near done enou gh ; take the paper off f u our fire must be ood and roth it p . Y g .

ls nd Ducks. A lar e fo l th Fow a g w , ree quarters of an hour a middlin one half an hour ve r small chic ens ; g , ; y k , our fire t tw enty minutes. Y mus be quick and cle ar w hen d y ou laythem own . Wild Ducks eal Pi eons 'c f , T , g , é . Twenty minutes. I

ou love them we ll db e tw n - five te P e ns y n , e ty minu s. ig o Twe n m in e ty ut s. r Directions concerning P oult y . If your fire is not very qu ick and cle ar when y ou lay y our poultry down to roas it will not e a near so sweet r look o b a t, t , o s e utiful to h e e t e y . o kee hot The be w e T p Meat . st ay to kg meat hot if ' , done before com an is rea is to set the sh ove p y dy , r a p o f boiling w ater ; cove r the dish with a de ep cover 3 as n tou ch the meat nd t r w a l h ot to , a h o c ot over all. us ou ke meat hot a lon im and y m ay ep g t e , it is be tter than o ve r and i in i roas ting spo l g t. The steam o f the water kee s it ho t and does not draw the ra u t p , g vy o where as if. you se t a dish of m e at any time over a chafing- dish of co als it w ill dr u all the ra a nd s oil t , y p g vy , p he meat. T HE EXPERIENCED COOK .

e Roots ae . To dress Gr ens, , r

R OTS &c . TO DRESSGREENS, O , Always be careful that y our greens be nicely icked and w a e u ho ld la them in a cle an an o r fear sh d . Yo s u y p of sand or du w hich is a t to han ro und w oo d n st, p g e ve s e l l ens in a o er sau ce an b them s ls . B oi al gre c pp p y

sel s w i h r at de al of w ate r. B oil no meat with ve , t a g e

them for tha discolou rs the m. Use no iron ans &c . for , t p ,

th e are not ro er onl ca e r brass o r silver . y p p ; y p , ,

inach . Pick i cl an an w ash i in e or ix w Sp t e , t fiv s a ters ut it in a sa ce an tha w ill u hold i thl' ; p u p t j st t, ow over a little salt and cover the an close D o no t u t an p . p y w a e r in b hake he n f en P u r sau ce n t ut s t pa o t . t y ou pa on a cle ar re As soon as ou find the ree s are shrun . y g n k ‘ and fallen o the bo d that the li u r which com t ttom , an q o es o ut boils u the are e nou h Throw hem in a cle an p, y g . t sie dr nd l La he to ain i h m li t e . t m ve , a g ve t e a t e squeez y l te and ne ver an butt r n it but u t it in p a , pu t y e o , p a cu p. Cabba es 8 c Cabb and all sorts of oun s rou ts g , y . age , y g p , m ust be boiled in a r de l o f w ate r When the stalks g e at a . are te nde r o r fall t he m the are enou h : then , o t botto , y g take the m off be fo r h e lo their c l ur lw , e t y se o o . A a y s hr w sal n r r en n t o t i y ou w ate r be fore you put g e s i . Young sprouts ou send to table just as they are ; bu t cabbage is best cyo e d and in a auce an w ith a ood iece pp , put s p g p of bu irri fiv x minu t ll the bu ter tter, st ng it for e or si es, ti t is all m el ed and d ble t , then sen it to ta . Carrots Le the be scra d cle an and when the . t m pe ; y are enou h r em a cl n cl th then slice the in o g ub th in ea o , m t

a late and r o m el d r o r them . f the p , pou s e m te butte ve I y are oun s rin a r s h lf an h r w ill boil the m i y g p g c r ot , a ou ; f ar ak ge , an ho ur ; but old Sandwid l carrots will t e two Lurs o .

Turni s. The e l d in h ot w hen enou h p y at be st bo i e t e p ; g , take the out and ut them in a an m ash them with m , p p ,

bu tter and a little s l d them to table . B u t ou a t, and sen y m a do them thus ar i s and cut them into dice y e turn p , ; p ’ as big as the to p o to ue s finger ; put them into a cle an T HE EXPERIENCED COOK .

o dress Greens Roots ' T , , é c.

a c cover th m with w a e r Wh s u e an and e t . en enou h p , g , hr th a sieve to drain and u m t ow em in , p t the in a sauce an with a good pie ce of bu tter ; stir them over the fir e five or six minu tes and send them to t ble , a . Parsni The should be boiled in a re a d ps. y g t eal o f w ater and when the are soft which ou w ill know ; , ( y by runnin a fo rk into e m take them u an d car l g t ,) p, efu ly ‘ s a e e dirt ofi them and then wi h kn ife cr p th , t a scrape hem fine throwin aw a all the stick arts t , g y y p , and send m in a dish w ith m l e d butter the u p e t . ' rocoli Stri all he little bran es o fi till B . p t ch y ou come to the to p one ; then with a knife pe e l o ff the hard ou tside s in w h is th stal s and little branche s an k , hic on e k , d throw i av s e w an o f w ate r w ith al i i them n w ate r. H e a t p s t n t hen i i h brocoli and whe n the k r w t bo ls, put in t e ; stal s a e d r u h : then sen d it to table w it i ten e it is eno g , h a p ece of o ste d bread soaked in the w ate r it is boile d in nd r i t a , , u e t, the same w a as as ar w ith butter in a cu y p agus, p. The Fr n h eat il and vine ar i h i e c o g w t t . t o s Y u mus bo il them little w Po at e . o t in as ater as y ou can w it o ut bu rnin the sauce Cove r clo se , h g pan . , and when‘ the skin be ins to cr k th ar en u h rain g ac ey e o g . D all t h r o t an l h a r d i e w ate u , d et t em st nd co ve e fo r a m nu te or tw o : the eel the m la the m in a late and ou n p , y p , p r me lte d u te r o ve r them . The be st w a to do them s b t y i , when the are eele d to la the m on a ridiron till th y p , y g ey r n d e nd h m to ta l are of a fine b ow , an s t e b e . A nother w ay is to pu t them in a sauce pan w ith some goo d beef dri in cove r them close and shake the sau c pp g, , e pan Wh ft n for fear of burnin to the bo ttom . en th o e , g ey are f a fine bro wn and cris take them u in a lat he o , p, p p e, t n into an her fo r fear o f the fat an put them ot , d pu t bu tter in a bo at . '

Cau l o wers. Cut the cauli ow er stalks ofi le v ifl fl , a e a l l r n d b il e m in s rin w at r d l itt e g een o , an o th p g e an sa t about fifteen minutes w ill do them . Take them ou t and drai d i o m n them ; send the m whole in a ish, w th s me elte d butter in a cu p. French B eans irs rin them then cut hem i . F t st g , t n tw o and a ain acr s bu f ou would do them nic , g o s ; t i y e , X E C T HE E P RIENCED OOK .

h be an i fo r and then across which is cut t e n u , , eight i ces La them in w ater and salt and w hen our e . y ; y pan - ls ut in some salt and the beans. When the oi , p y are

r he are enou h. Take care the do o t los tende , t y g y n e their

fine reen . La them in a late and have bu tter in a cu g y , p. rin of t e stalks and ut em i A rtichokes. W g , p th n the ld w i the to s downw ard that all the du w ater co , th p , st and d il ou t When the w ate r bo ils an h san may bo . , our an d a

half will do them . s ra us Scra e all the stalks ver car f A pa g . p y e ully till he loo white then cu t the stalks even alik t y k , e , throw

r and h e read a - them in w ate , av stew an bo ilin . P ut ‘ y p g d i he ara in li in some salt, an t e t as gus ttle bu ndles . Le t il an hen the ar i the w ater keep bo ing, w y e a l ttle tende r

m u . If ou bo il them too m uch l take the p y , y o u o se

bo th colour and taste . Cut the round of a sm all loaf , " about half a inch thick toast it brown on bo th sides di n , , p n s ara us li uor and la it in our dish : it i the a p g q , y y po ur a i l r over e toas then la h e as ara l tt e butte th t, y t p g us on it l d e dish with the w hite to outw ard al roun th , ps . Do no t ou tter over the as ara us for that m ake s it r p r bu p g , g easy r bu have butter in 'a as n and to the finge s, t b o , send it to

table . oncernin Garden Thin s ost eo Directions c g g . M p ple spoil b ve rb ilin them A ll thin garden things y o o g . gs that are gre en should have a little crispness ; for if they are over. d e neither have an sw e tness or beau boile , th y y e ty . When ou dress beans and bacon y , i arate for the bacon w ill il bo l , them sep , spo the colour

o f the beans . Alw a s throw some salt in the w ater y , and r l icke d When he be some a sle nice . t an s are enou h p y y p g , ch l w their bein t d w hi y ou wil kno by g en er, throw them a cull nd rain Tak e u the b d into e er to d . p acon, an skin i t throw some ra in s of bre ad over the and if , sp g top ; y ou m h t d ' have an iron, ake it re d o , an hold it ovet to brown ' th of the bacon if ou have n t n se t i e top ; y o o e , t befo re

the r brown . La the beans in the dish fi e to y , an d the ddl o o bacon in the mi e n the t p, and send them to table with le d t r in 8 n pars y an bu te bato . 6 T HE EXPERIENCED COOK .

r s To make Gravy for a W hey m any Sort of Fowl . Take a ound of the lean art o f beef hack it with a knife p p , , flo u r it w ell ; have ready a ste an w ith a piece o f fresh ' b t r When the bu tter is ted ut in the bee f fr u te . , p , y

r and our . in a little boilin w ater shak e i it b own, p g , t

- d and fill u with a te a ke ttle of boilin w ater. Stir roun , p g ll t her and u t in tw o o r three blades of mace it a o e t , p , es some whole e e r a io n a four or ve clov , p pp , n on , h r a rust of bread baked n and of sw ee t e bs, c , brow ,

e of carr t. Cover close and let it stew till it is pie c o , as ld ha e i This will mak a in of r go od as you w ou v t. e p t ich graYy Mu ton or B e Grao To make Veal, t , ef y . Take a rashe r o or la it at the bott f e or two f bacon ham , y om o a st w pan ; put your meat cut in thin slices over it ; then cu t nio ns turni s carrots and celer a little th me n o , p , , y , y , a d me at w ith a little alls ice u pu t over the , p ; p t a little w a h m et it on the fir w te r at t e bo tto e hich. m ust be . , s , a entle one an d draw it til it is brown at the bo ttom g , l , ’ which you m ay know by the pan s hissing; then pour boil in t r o er it and s ew it en l f r r g wa e v , t g t y o an hou and a h alf if a small uantit le ss time wi l d i a n i ; q y, l o t. Se so t i s l w th a t. b To burn utter for thickening of Sauce . Set butter o n h d le ll it i br ~ n sh t e fi re , an t it boil ti s own ; the ake in some flou r and stir it all the time it is on the fire till it hi k Put i and kee it for us A li l is t c . t by , p e . tt e piece “ is w hat the cooks use to thicken and brown sauce ; bu t ther are f w m s it a r i e e sto ach g ees w th, the refore se l dom m ake use of it .

To make Grav . If ou l ve in the countr w h y y i y , ere ou cannot alw a s have rav me at w e m y y g y , h n e at comes ’ from th B utcher s take a iece of be f ve l d e , p e , a , an mu t ton cut the in as sm all ieces as ou can and take ; m p y , a lar e dee sa ce an ith a r l g p u p w cove , ay the beef at bo ttom then the m utton then a r li tl iece , , ve y t e p o f b aco n a slice r of carro cl ve s w h l , o two t, some mace , o , o e

e r black and whi a ut in slice s a pp , te, large onion c , und e of sweet herb and then la in the vet] . ove r l s, y C

28 T HE nx p s nm ncm) co o x .

m f the an a soon as i t i s cris o r i ill o p s p, t W lose i ts fine colo ur Tak e reat c re that o ur dri in v r . g a y pp g be e y nice

and cle an . Some love fish in batter ; then you must beat an egg fine and di o ur fish in ust as ou are oin to u , p y j y g g p t it in the an or as oo d a batter as an is a littl p ; g y , e ale ‘ and ou r b eat u u st as ou are read for it and di fl p, j y , y , p

th fish to fr it . e , y

‘ L obster Sauce. Take a fine hen lo s take o b ter, ut all the s awn and bruise it in a mortar er fine with p v y , a little ter tak e all h mea f he and but t e t out o t claw s tail, and cut it in small s uare pieces ; pu t the spawn and meat ' in a stewpan wi a s oontul of anchovy- liquor and a s oonful of ca chu a lade of mace a race of a sti p t p, , ck

of hors - radis h lf a lemon 8 ill o rav a li l e h, a . g g y , tt e b l d ur ust enou h to thi ken it utter rol e in flo , j g ; pu t in half d o f butter nicel me lted oil it en l a po un y , g t y up fo r six o r seven m inutes take out the ho rse- radish ; , mace and lemon and s ueeze the uice of the lem , , q j on in h s immer it u and then u i n e sauce ; ju t s p, p t t i yo ur ! a o ts . S Take half a int of shrim s w h the Shri mp auce. p p , as m ver clean ut the m in a stew an w ith a s oonful of fish y , p p p l ar o r anchov - li uor a ound of butte r m elted thick e , y q , p , b il u f r five minute s and s ue eze in half a le mon o it p o , q ; to it u and u t it in o ur cu s o r bo ats . ss p, p y p au Take a int o f r v ut A nchovy S ce. p g a , p cho vy take a qu arter of a and of yutter rolled in a lit le éour and stir all to e er till it boils. You ma t , g y d l ui e o f a lemon catchu red wine ad a litt e j c , p, , and

l li uor ust as ou lease . w a nut q , j y Plain butter melted thic with a spoonful of walnut

i kl or catchu is a oo d sauce or ancho v . In p c e, p, g , y sho rt ou ma ut as m an thin s as ou fanc in sauc , y y p y g y y e . e o Car Take a iece o f r a brac f p. p butte , and u an melt it and ut in a lar e s oonful p t in a stewp , , p g p of our it st rrin till it is smooth then ut in a fl , keep i g ; p int f rav and a int of red ort or claret a little p o g y , p p , h r - ra ed ei ht cloves fdar blades of mace o se radish sc p , g , , THE EXPERIENCED COOK .

aus ice tie them in a linen a p , r g, a bundle of swee t herbs half a lemon three anchovies , , a li l ni n cho ed tine se ason w ith e e r salt a tt e o o pp ; p pp , , nd ur likin stew it fo r half an ho ur then r kian, to yo g; , st ain it through a sieve into the pan y ou intend to pu t the fish e w ell cleaned and scaled u t em Let the carp b , p th in w a and ste w them entl for half an ho ith the s uce, g y ur ; and stew them fif e n minu l then tu rn them , t e tes onge r ; ’ in ith our fish some trufiies and morels scalded pu t w y ,

l d hr oms an artichoke - b o t pick e mus o , t om, and about a doze n lar e o sters s ueeze in the uice of half a lem on g y , q j , stew it five minutes then ut the ca in a d ; p ) ish, and ' our all the sauce over. Garnish w ith ?ried si a d p . ppe ts, n h f h fish done thus : beat the roe u t e roe o t e , p w ell w ith th e olks of tw o e a little ou r a little lem - y ggs, fl , on pe el ch e d fin er s lt and a little anchov - li u r opp e , pepp , a , y q o ; have ready a pan of beef dripping boilin drop the m e in t be ab ut as bi as a row n- iece r it - of a li h , o o g c p , y g t brown and ut it round the dish with o sters fried in , . p , y batt r and a e d horse - radi h . e , scr p s

. r ri d i in th fi N B . Stick you f e s ppe ts e sh. You ma fr the car first if ou lease but the y y p , y p , is h t m ern w a It ou a in t e mos od y . y re a great hurr while the sauce is m akin u ma b il h y , yo y o t e fish r w r half a int o vine ar a li in sp ing ate , p g , ttle ho rse r h nd l f t the fish in a d h and adis a ba ea a is , y ; p , pour the sau ce over. To r C r r t s e and h m f y a p“ Fi s cal gut t e , w ash them clean la them in a cloth to dr our and fr , y y , fl y them of

a li ht brown . Fr toast cut three - corner- w a s and g y , y , the roes when the fish is done la em n a s ; , y th o coar e cloth to drain Le t the sauce i . be butte r and anchov e s, with the uice o lemon . La the r i he dish the j f y . ca n t , ro es on ea id ch s e au d arnish with frie toast and lemo n . , , g

each . Tench ma be dre sse d the s e a as car T y am w y p. ’ Cod H - s ead . Se t a fi sh k le on the fire e tt , w ith w ater enou h to boil it a ood han ful of sal a g , g d t, pint o f m e ar a bundle o f sw he rb i y g , e et s, and a p ece of ho rse radish : l t it boil a uart r o f au h r th e q e ou , en put in the c z THE EXPERIENCED COOK . — L zz z he ad nd hen o u are su re it is e nou h lift u the fi , a w y g , p sh late w ith the fish on it se t it across the ke ttle t drain p , o ,

la h w ith the live r on one side . rn h y it in a dis , Ga is with

l d horse - radish scra ed me lt bu tte r h l emon an p ; , wit a ittle

o f fish- li u or an ancho v o sters or shrim the q , y , y , ps, or

w hat y ou fancy .

tew Cod . Cu t cod in sli es an inch hick la To s c t , y them in the bo ttom of a lar e stew an season w ith nu tm e g p ; g, b aten a er and salt a bundle of sw e e t her s e p p , , b , an onion hal a int o f white w ine and a uarter f a in , p , q o p t o f w ater cover close and let it simme r f l f r fi e ; , so t y o v or six minutes then s uee ze in he uice of a lem on u , q t j , p t in a few and h li r traine d a iece of b t oysters t e quo s , p ut er as bi as a e r lled ur and a blade or two f g n gg, o in flo , o m ace co r lose n d l t it stew softl shakin the an ; ve c , a e y , g p o ften it is enou h ake ou the eet herbs and . When g , t t sw onion dish it u our th au ce o er and arnish w ith , p ; p e s v , g

lemon . ’

. To bake Cod s Head B h an u in end to bak . utter t e p yo t e it in m ake the he ad ver lean la it in the an u t , y c , y p , p in a bundle of sw eet her onion stuck w ith clove s bs, an , three or fou r blades of m half a lar e s oonful of ace , g p black and w hite e er a u m bruised a u art of p pp , n t e g , q w at er a little ie ce o f lem n - ee l and a little iece of , p o p , p h r e - r d F d ra e a littl nutme o v r o s a ish . r h h e lou t e ea , g t g e i t stick ie f e r all o e r it an d th row ras in s , p ces o bu tt v , p g all o er that. Se nd it t h oven w hen it is enou h v o t e ; g , take it out o f that dish and la it carefu ll in the di , y y sh o u intend to se rv it in Se t the dish o ver bo ilin y e up . g w ater and c e r k i ho t. In the m ean tim , ov it up to ee p t e be uick our all e li u or o t of the dish it w as bake d q , p th q u in into a sauce an s it on the fire to bo il three or fo ur p , et min tes then strain it and ut to it. a ill o f re d w ine u , , p g , tw o fuls of a hu a int o f shrim s half a int spo on c tc p, p p , p o f o st or mussels li uo r and all bu t firs train it a y ers , q , t s , S OOD ul o f mushroom ickle a uarte r o f a o und o f p f p , q p bu tter ro lled in r tir i e the r till it is thick and flou , s t tog boils ; po u r it in the dish have re ad toast ou t three — , y co rner w a s an f d ieces about the y , d rie c risp Stick p head nd mouth n la nd the head. Gar a , a d y the rest rou T HE EXPERIENCED COOK .

b l Cri Cod Salmon M ackerel 8's To roi mp , , , 1 .

nish w ith lemon no tched horse - ra sh and ar , di , p sley r in efo r e fire La one sli c ispe d a plate b e th . y ce of le '

m on on the head and s rve t u hot. , e i p

o broi Crim Cod Salmon Whitin or Haddock. Fl T l p , , g, our it and have a u ick clear fire se t the ridiron hi h broil , q , g g , it of a fi n la i in a dish and fo r sauce ne brow , y t , have ood m l r ak e l b er brui e the s g e ted butte . T a o st , s pawn in the er cut the m eat small u t all to the r i butt , , p ge n the m elted butte r m ake it ho t a d our it into our dis , , p h, or

rn h - into basons. G a is with horse radish an lemon .

O ster Sauce is made time. Take half a int of o t y p ys ers, and imme r them till the are l a s y p ump, str in the liquor from the m throu h a sieve w ash the o sters cle g , y an, and , d e m u them in a w an and r h be ar th ; p t ste p , po u t e liquo r e r u ind ou do n t our the ediment wit ov , b t m o p s h the li o r add a bla e o f mace a u arter of a lemon a s oon q ; , q , p i lpl f n ov - li uor an li tl bi of ho rs - rad sh o a ch y q , d a t e t e i , a little bu ter rolle d in flo r half a ound of butter m l ed t u , p e t , boil it up gently for ten minutes ; take ou t the horse radish the m ace and le on s ueeze the uice of , , m , q j the lemon in the sauce to ssi u a little then u t it into , t p , ‘ p ur a yo boats or b sons.

To dress Little ish. A s to all sorts f li le fi h F o tt s , such

as smelts roach 8 m. the should be fried d , , y ry, and of a d in bu t lain t r a fine bro wn, n no th g p but e . Garnish w ith lemon. l A nd to boil salmon the sm e, on y garnish with lemon

- and horse radish . A nd i l iled fi h ou sh l a d w th a l bo s , y ou d pu t goo deal of salt an d horse - radish in the w ater e xce t macker l , e , w ith which u t ~ sal and mi t arsle d en e l p t n , p y an n , cho p to pu t in the bu tter ; som e love scalded goose b e rries w ith them . B e sure to boil our fish w ell but , y ; take re at care d no t break g they o . To broil Mackerel Clean them s lit them down th . , p e ba k season with e r and sal m t arsle c , p ppe t, in , p y , and fennel cho ed fine and o r : broil of a , pp , fl u them light b rown ut them on a dish and strain r. Garnish ith , p e w

arsle s fen el butter a b at. p y ; auce, n and in o T H E EXPERIENCED COOK.

To boil a Turbot. w ate r an hour or tw the w ater five o r six times ; first put a good deal of salt in d ll the mo uth an be y . In the me an time set on a fish- ke ttle with spring water

d salt a little vine ar and a iece o f horse - radis an , g , p h .

h n the water boils la the turbot on a fish - late u W e , y p , p t h kettle let t be w ell boiled but ke r it in t e , i , ta g eat i i not too much done when eno e o care t s ugh, tak tf the h kettle set it before the fire then ca e full lift u h fi s z , , r y p t e

- late and set it across the ket le dr i in h fish p , t to a n ; t e me an time me t a ood deal of fre sh b er nd b l g utt , a ruise in e ither the s awn of one or two lobste rs and the m p , eat

ou sm all w i a s onful of anchov - li uo r then ive i t , th po y q ; g t a b il an d our it in basons This is the be st sau ce o , p , ; h u l La he fi h in but youJ uay make w at yo p ease . y t s the

- s ra d h r adish and lem n . dish . Garnish w ith c e o se r o Cu esh salmon in thick ieces ou t p , fl r d br il h l h in a dish nd h ain l an o t em , ay t em , a ave pl me ted r in a b utte cup. ‘ ’ o broil who o h u T Mackerel le. Cut h the eads, g t and

w ash them clean ull out the roe at. th ne k end bo , p e c , il it then bruise it with a s o on bea the olk of an , p , t up y

e w i l t l n me a little l n- el cut ne a gg, th a i t e ut g, emo pe fi , little th e me ars e boiled and cho ed fine a ym , so p l y pp , li e d alt a fe w crumbs o f bread : mix al ttle p pper an s , l to e ther an d fill the m ackerel our it w ell and b roil i g , ; fl , t ni e Le t the!sauce be lain bu tter with a little catchu c ly . p , p o r aln ickl w ut p e . er ' ale and ut th H rings. Sc g em, cut off their heads w ash th lean dr t em in a c oth , em c , y h l , flour and heads a nd m ash the b il b roil them ; take the m, o them in

l- er r al i h a little w hole e e r and ni n smal be o e , w t p pp an o o . f an h ur s n Let it bo il a quarter o o , train it ; thicke it

with u r and our and a d deal of mustard . La b tte fl , goo y the fi h i di h and o r u in o a bason o r s n a s , p u the sa ce t ; la n r p i melte d butte and mustard. To r H - s l ve fr them in f y erring . C e an them as abo , y butter ; have ready a good many onions peeled and cut ' THE EXPERIENCED COOK .

ls a H ddoc To dress P ike, Ee , nd a k.

w ith the herrings : lay d e onions roun , butter and k fire with a quic . t them Clean eels, pu in a saucepan w ith a blade or two o f mace and a crust of d P t w ate enou h to cover them close ' and brea . u just r g , ' le them stew softl when the are enou h dish them t y ; y . g , and have lain me lted butter and up with the broth, p cu ea h 'the e broth will be parsley in a p to t wit m . Th o d and i i fi f r eakl nd onsum tive very g o , t s t o w y a c p con stitu tions. o dress a Pike Gut it and make i e cle T . , t v ry an, then i r nd l in he m u it turn t ou with the tai t o th, lay in a

u as s - c rner- Vra s fill the middl dish, c t to t three o y , e with he ur it and stick iece s of bu tter all o ver h t m, flo , p ; .t en hr a lit le d send i oven t ow t more flour, an t to the : or it ll d r en bef re r w i o be tte in a tin ov o the fi e, as you can baste it as ou will When it is done la it in a dis y . y h, and ha e r ad l d b tter w i n h v e y me te u , th a anc ovy dis sol ed i it and few ste rs or shrim nd f v n , a oy ps ; a i there , ' li uor i h di h it w a bak d d q n t e s s e in, ad to it the sau ce and u in u t h at ou fan , p t j s w y c Pour in the dish . Garnish it w th to ast a u h i o t t e fish, and l on about the dish You should ha a em . ve pu dding in h bell m ade thus : take rated br d t e y g ea , two hard e ggs

h fine half a nutme rated a littl le - c o , g g , mon pe el cut and either the roe or liver or lpo th if an , , y , h ed fine and if ou ' have none c opp ; y , get either a piece of he live r of a cod or the roe of an fi h m t , y s , ix them all together with a raw egg and a ood piece of butter ; roll ’ it u and ut it into the fish s ell efore p p y b y ou bake it. haddock d ne this m cats ver w ell o y y . To broil Haddocks when the are in hi h Season Scale y g . , ut and w ash them clean do no t ri o en heir belli ; p p t es, gut take the guts ou t with the gills ; d them in a clean cloth ver w ell if there be an roe or iver take it ou y ; y , t, but at it in a ain our hem w ell and h g ; fl t , ave a clear oo fir th ri g e . Let e g diron be hot and clean lay them on turn them wo or hr , t t ee times for fear 0 sticking; HE EX T PERIENCED COOK .

en let one side be enou h and turn the o ther th g , side . When that is done la them in a dish and have l , y , p ain i cu o r ancho and bu bu tte r n a p, vy tter . They e at finely salted a day or tw o be fore yo u dre ss

and hun u to dr or boiled with e - a them, g p y , gg s u ce . l is famsus for salted had oc e New cast e d ks. Th y co me l d kee a re at while in barre s, an p g .

- m a fi To broil Cod sounds. You y rst la them in ho t e them w ater a few minutes ; tak ou t, an rub them w ell salt o take off the skin and black dirt then th with t , ey ill look white ut them in w ater and ive t em a b il w ; p , g h o . ake them o t and our them w ell e r and sal T u , fl , p ppe t d Wh n the ar n h la h em br il them . e e e o th , an o y ug , y t em our dish and our m elte d butte r and mustard in m y , p to the dish . B roil them w hole .

To dress Flat Fish . In dressin all sorts of at fish g fl , take gre at care in the boiling o f them ; be sure to hav e ou h bu t do not le t them he br ke them en g , o ; mind to pu t

ood deal of salt in an d horse - radish in t e e r l a g , h w at ; e t " fish be w ell drained and mind to u you r , c t the fins ofi When ou fr them let them be w ell drained in a cloth y y , ! , d u r d and fr the m of a fine li ht br n ither i an flo e , y g ow , e n

il f here be an w atert in h h i h th o or butter, I t y t e dis w t e k i u w th a s on s f i d fi h boiled fish, ta e t o t i p ge . A to r e s , a t thin to drain it on coarse cloth is the bes g . h ld lin which is e be st so r To dress Salt Fis . O g, th t of h la in w ater tw elve hours then la it tw el salt fis , y , y ve a board and twelve more in w ater When hours on , . y o u it e er cold ifit is od i w ill boil it ut in th wat ; go , t tak e , p ,

n minutes boilin softl . B oil arsni s tende r fiftee g y p p , them and ut them in a sauce an u t to the m scrape , p p p sti m till hick then stir in i e f some milk r th e t , a goo d p ec o and a little salt when the are enou h la them butter, ; y g , y late the fish b itself dr and butter and hard e s in a p , y y, gg i b ou chopped n a as .

A o - d d l be il d and w ell s t w ater co , that nee on y bo e

Sco ch h You ma boil t addocks lay in w ater all night. y

or brml the f il us s lit them in tw o . m . I y ou bro , you m t p

3 R D 8 m s EXPE I ENC E COOK. M S o dress O sters ussels and callo s. T y , , p

fish and sau c e

it be c raw - fish o r rawns arnish the dish w ith so me of the bi est cl w s , g gg a Wa er l d aid thick round . t wil o in the room of w in e , f l of i on] add a spoon u v negar . 0 make Scallo s o O sters Pu t o sters into scollo p f y . y p shells fo r that ur o se se t them on a ridiron o ver a p p , g ood clear fire le t them stew till ou think the are g , y y n u h then ha re d so m e cru mbs of bre ad ru e o g , ve a y bbe d i cle an na kin ll o ur shells and se t them e f re n a , fi y , b o a o d fire an ast hem w e ll w i bu te r Le tbe m g o , b e t th t . h be of a fine bro wn k e in the m turnin to be brow n al , e p g g, l o ve lik n en d e s them best before the fi r r a e : bu t a ti ov o e . he u h e est d ne this w a thou h m T y eat m c th b o y , o st eo le st w th o s rs first in a sauce an w ith a lade o f p p e e y te p , mac thi kene d w ith a iece o f bu tter and fill th e shells e , c p , , em ith cru d r wn them w and then co ver th w mbs, an b o ith a ho t iron : but the bre ad has no t the fine taste of the

‘ fo rmer . h To stew Mussels. Was them very clean from the san d in tw o or three w aters ut them in a stew an co , p p , v e r th m d e close , an le t them stew till all the she lls are O ened then take them out one b one ick them o u ; y , p t oph sh l s and l unde r h n s if the t e e l , oo k t e to gue to ee re be a crab if the r is ou m ust t hrow aw a the ussel ; e , y y m ; b d h l so me o nl ic k o u t the cra an e at t e mu sse . y p , When hav cked them all clean u hem in a sa y ou e pi , p t t u ce pan to a qu art of musse ls put half a pint - of the liquo r ‘ strained throu h a sieve ut in a blade o r tw o o f m a g , p ce , a pie ce of butter as bi as a large w alnu t rolled in flo u r ; l t them stew : oast gread bro wn and la them e t , y ro und

l - the dish cut three com e r- w a s our in the mussels , y p ,

and send them to table ho t.

To stew Scallo s. B o il them w ell in salt and w a er p t , take em ou t and stew them in a little f the li uo r th o q , a little w hi wi a littl vine ar tw r hree blade te ne , e g , o o t s o f mace tw o r thr cloves a iec f utter rolle d i , o ee , p e o b n our and the uice of a Seville oran e Stew them w ell fl , j g . , and dish them u p. O THE EXPERIENCED CO K .

MADE DISHES.

ch C l s e a iece of fillet of eal To dress Scot o lop . Tak p v , i bi as a crown- iece but ver cut it in thin p eces, as g p , y r ve r i then u a little bu t e r thin ; shake a little flou o t, p t t

in - n and melt it ut in the collo s and fr in a fry g pa , ; p p , y l h are br wn then la them in a dish : them quick til t ey o , y have re ady a good ragoo made thu s : tak e a little butter and melt it he n dd a lar e s nfu in a stewpan, , t a g poo l of o u r s ir it about till it is smoo th then ut in a int of fl , t , p p d bro n ra season it with e e r and sal oo w g vy ; p pp t, pour g ' m a mall lass of white wine some veal sweet- br s g , eads,

- rufll s and morels o al force meat balls, t e , x p ates, and h m l fo r hal an ho r mushrooms; stew t e gent y f u , add the i h lf a lemon to it t it over the collo s j u ce o f a , pu p , and n Som lik th garnish with rashers of baco . e e e Sco tch colto s made thus : ut the collo s into the ra oo and p p p g , stew them for five minutes. Whit ch C l u the veal e Scot o lops. C t the smile as for Scotch ech o 0; throw them in a stewpan ; put boiling r h m abou n w ater over em , and sti t e t, the strain them in f v al broth and i k off take a p t o good e , th c en it ; add a b undle of swe et herbs w ith some m ace u t swee t- br ad , p e ,

- l fresh mushrooms if force meat bal s, and ; no fresh to be had use ickled ones w ashed in w arm water stew them , p ; fift en mmute add the olk of an e and a half e s ; y gg , and a pint of cream : beat them w ell together with some nut m e ra d and kee stirrin till it boils g g te , p g up ; add the uice of a uarter of a lemon then ut it in d j q , p a ish. Gar

nish with lemon .

A llct o Veal with Collo s. For an l i fi f p a te rat on, take a mall fillet of al what c 110 s s ve , cut 0 p you w ant, then take

e udder and fill f - th it with orce me at, roll it r ound, tie it w ith a ackthread r and r ast i t e ol p ac oss, o t ; la h c lops in a dish and la dder in th m d le , y your u e i . Garnish o d h h y ur is es wit lemon .

- fibres meat B alls. You are to o s rve tha for - b e , t ce meat T HE ne m nncsn co o n .

and half a ound f u t p o s e , cut m ortar or w oodenbow l have f herbs sh d fi d a e w sw eet re ne , drie m ace beat ime a t ' , m l n tm rated or half a lar e n l s al u eg g , g o e, a litt e lemon eel cut ver fine a little e r and salt and p y , p p , the yolks of tw o eggs ; mix all these we 1 together then roll them in little round b lls and l l n l a , itt e lo g bails ; ro l them in ’ our and fr them brown . If e e f r n fl , y th y ar o a y thin of w hite sauce at a lit le w a er au n , t t in a s cepa , and w en the w ater boi ut them in and le t them boil for a few ' p , min tes but neve r fr the f wh e uc u y m or it sa e . ra M ces T f s and orels good in S au Soups. Take half an ounce of trufiles and morels let them be well w ashed arm o et t sun and dirt o in w Water t g ut, then ' simme r them in two or three 3 confais of w ater for a f w s and u the m w i h the li uo r iii the e minute , t t q The ken b sau e and and i i y thic c soup, g ve t a fine avo r fl u .

To stew Ox Palates. Stew them tender which must d uttin them in ld er and l he be one by p g co wat , et t m stew sof o a slow fire ill the ar nder hen take of tly ver t y e te , t the w k s cut the in i nd ut them either in t o s in , m p eces, a p ’ a made - dish or soup ; and cook s- combs and artichoke bot m u sm ll and u t in the made - dish . Garnitlh to s, c t a , p

w - breads stewed o r w hi the dishes with lemon, s eet , te dish and frie d for brown one s and cu t in little ie ces. es, , p uttou Tak all the skin and f a Leg of M . e at ‘ e hin the ri ht w a of the rain th ofl , cut it v ry t g y g , en butte r the stew an and shake flour in it : slice half a p , ' n th m small a l l lemon and half an onio , cut e , with gtt e and a b lad of ma P bundle of sweet herbs, e ce . ut all a in the an stir it a min r togethe r with the me t p ute o two, a in six s oonfuls o rav have read an nd then put p g y, y a ed l mix it with b tte r and flour stir nchovy minc smal ; u , it ll r for si inutes and then dish it u . a to gethe x m , p o m u t its or chickens A br wn Fricasey . Yo u s take rabb and skin them then cut them in small ieces and rub , : p , X C c r u e E PERIEN ED o o k .

h r with olks of e s. Have read rated br ad t em ove y gg y g e , a li le beaten mace and rated nu tme mixed to e ther tt g g, g , nd h roll hem in it : ut a little butter in a “co r u s a t en t p p , r i f a and when it is melted put in the meat. F y t o fine r wn d c are he do no t stick to ~ the bo ttom b o , an take t y ' f th r he bu tt from them and ut in half o e pan ; po u t er , p a in rav a lass o f w hite w ine a fe w mush p t of brown g y , g , roo m t s oonfu ls of the ickle a little salt if s, or w o p p , , w a e e of u r l ed Whe it ante d and i c b tte ro l in our. , fl n is f a iczes dish i and s nd i l o fine th n s, t up, e t to tab e . white ss Take tw o chickens nd A M o y . , a cut them in small pieces) pu t them in w arm w ater to draw out the l d hen n ood ve al broth if no veal br h b oo , t i some g , o t , a i in w r d ste w the m entl w i h a little bo l g ate , an g t bundle h r d l de o f m ace till e are d o f sw ee t e bs, an a b a , y ten e r ; ake u the sw he rbs dd a little our and then t o t eet , a fl bu t ed o ether t cken it then add half a i ter boil t g to hi , p nt of cre m and the olk of ar e be at fine some ickled a , y r gg ; p mushrooms : the best w ay i s to pu t fresh mushrooms in ; if o fresh then ickled : kee stirrin it till it bo ils u n , p p g p, hen d the! uice o f half a lemon stir it w ll to k t a d j , e eep

it in a di h . a it from curdling, then put s G rnish w ith l i l mb v eal hr tri e ma be r emon . Rabb ts, a , , p y d essed the same w ay . ut tri e in lon ieces of To fm Trips. C p g p about three inc wid d all the breadth o f the double ut i in hes e, an ; p t ba r or olks o f e s : have a lar e beer tte , y gg g pan of fat a d fr i brown then take it out and , n y t , , pu t it to drain d h i with lain u ter : is t up p b t .

To stew Tri s. Cut it as ou do for fr in n p y y g, a d se t on som e w er i sauce an ith tw o at n a p , w on three onions cut i n slices W i an . some salt. hen t oils u in the tri e , d b , p t p . n minu s Te te w ill do . Send it to table w ith the liquo r in e di h and th th s , e onions . Have butter and mustard in a cu nd ish it m a an p, a d up . Yo u y put in as m y onions as ou like to mix with the sauce o r leave them uite ut y , , q o , J ust as you ple ase .

A fricase o P i eons . Take ei ht i eons new killed y f g g p g , , THE EXPERIENCED COOK .

ie and t cut them in small p ces, pu them m a stewpan w ith and a in f w n sal a pint o f clare t p t o ater. Seaso with t r a blade or tw o o f mace an onion a bundle and peppe , , , s a e of but er ll r li of sw eet herb , piec t ro ed in a ve y ttle r i lose nd le t m tew flour ; cove t c , a the s till the re is j ust a ce and then a d w en ou gh fo r s u , t ke out the onion an s ee t a u the olks of thre e e s rate half a nu t herbs, be t p y gg , g and with a s oon ush the meat to one side o f the m eg, p p and the rav to the o ther and stir in the e s pan, g y , gg ; ' e them stir in for fear of turnin d d when ke p r g g to cu r s, an he sauce is fine and thick shake all to e e r nd the n t , g th , a the e t in the dish ver ‘ it and pu t m a , pour the sau ce o , have rehd slices of bac n o as ed n d fried o sters y o t t , a y ; ‘ thro w the sters all o ver and la h b acon round oy , y t e .

Garnish with lem on .

' ‘ A o Lamb- stones and Sweethe arts Have read fi icasey f . y l - t blanch d boile d and slice d and o ur amb s ones e , , , fl two or thre e sw ee tbrea 8 ; if ve ry thick co t' them in two ; the 'yolks of six hard eggs whole ; a few pastachio nut ke n l and a few lar e o sters : fr se l of a fine r e s, g y y the al bro wn then our - o ut all the butter add a int o f drawn , p , p av the lamb- stone s so me ar s- s an inch y , , asp tOp n rat d nutm e a little e er l w o shalots g, g e g, p pp an sa t, t shréd sm all and a lass of w hite w ine . Ste w all to e , g , g tes h n fadd h thre e e s the r fo r ten minu , t e t e yolks of gg b fine with a little w hite wine an d a little beaten eat , , h ll n s m ace ; stir all toge t er ti it is of a fine thick e s, and d Garni h w ith l n the n ish it up. s emo . ’ h sh a Ca s Head B o il h n h To a lf . t e he ad alnmst e oug , n ke the best half and with knife take i the ta , a sharp t l from the bone with the tw e in a little nice y , o yes. Lay d sh befo re a ood fire and ake he fall eep di g , t care 1 10 as s i t and then hack it with a knife d cross n o it, cross an rate u me all over the olk of a little g n t g , y s two e ggs , e r d salt a few sweet h r f brea p ppe an , e bs, crumbs o d,

and mon - eel cho ed e fine vfi th a little le p pp v ry , b aste it bu tte r then b as e it a in k rnin that , t ga e ep the dish tu g, it may be all brow n alike cut the other half and tongue

T HE EXPERI ENCED co ox .

tt e ther in the dish and bo il it in a sauce an strain it g , p ; é in the sauce an a ain add a ie ce of o ut it p g , p i sin our the sa e in the brain cho ed fine a rel e fl , g s pp , of catchu and two s oonfuls f r d n l spoonful p, p p e wi e ; boi he r ak e the rain a d them to get , t b s, be t them w ell, an mix ith the sauce our it n the di h and s nd it o them w ; p i s , e t l You must bake the to ue w ith the he ad and tab e . ng , do no t cut it out. It will lie the handsome r in the dish ’ To dress a Im nb s Headt B oil the head and pluck d r l l ten e , bu t do not e t the ive r be too much done . Take the head u ack i cross and cr s rate ome n tm p, b t o s, g s u eg o er it a d la i in d h be fore a ood fir then r v , n y t a is g e ; g ate r some crumbs o f bread, swee t he bs rubbe d, a little l m n e l cho e d fine a ve r li tle e r and salt e o p e pp , y t p ppe , i w ith a little b utter th n throw our r i and baste t ; e fl ove t, and as it is d one do the same baste it and dru d j ust , ge it. Tak e half the live r the li hts the heart and ton ue , g , , g , o th em ve r small w ith six or ei t nful ch p y , gh spoo s o f rav or w ater first sha e some our ov r the me a g y ; k fl e t, an d stir it to e the r th en ut in the rav o r w nter g , p g y i , a

ie ce of butter rolle d in a li tle o r 8. litt e e r and p t fl u , l p ppe sal d w h run fr m the h ad- i t, an at s o e n the dish : simmer all to ther a few minutes and add half a s n f ul f vi ge , poo o ne ar ur it in a dish la the head in the middle o f the g , po , y mince- meat have read the o her half o f the live r cu t , y t in with slice s of bacon br iled and la round the he th , o , y ad . i h i h n d Garnish the d s w t lemo , an se nd it to table .

To ra oo a Neck Veal . Cut a neck o f ve al in steak g of s, atten them w ith a rollin - in season w ith salt e fl g p , , p ppe r

l ves and m ace lard them w ith bacon lemon - e c o , , , pe l, an m di them in the olks of e s mak thy e , p y gg ; e a she e t o f strong cap- paper up at the four co rne rs in the fo rm of a dri in - an in u the co rne rs bu tte r the a er and pp g p ; p p , p p , al diron set it ove r a so the gri , charcoal fire ; pu t in the m t l t it do leis rel k i ea ; e u y , eep t basting and turn in to k ee in the rav and when i i e ou h ha g p g y ; t s n g , ve read half a int o f stron rav i hi h i y p g g y, season t g , pu t n

4 6 THE EXPERIENCED co o x .

- ode Cauo s te e B eef A lcmn , p , S aks, h .

w sh alo ver it with the skin and send i t l t o ts, co , to tab e .

You ma add red wine or vine ar as ou like . y g , “ y

- T ke a small but o B eef Ada mode. a t ck of beef or le g

- - or a iece of bu o f mutton piece, ttock of beef; also a f clo es ei ht lades of mace and do zen o v , g , some allspice ho a lar e handful of ar l beat fine ; c p g p s ey, and all so rts

s fine cut bacon as for beef - la- dau o f herb ; a b, and pu t n the s ice and herbs with some e er and salt them i p , p pp , and thrust a lar e in throu h the beef ut it in a o t g p g ; p p , ov r it wi th w ater cho fou r l r e onio and c e p a g ns, and four blades of arlic ver fine six ba l av s a b nd g y , y e e , and a ful of champignons ; put all in the pot with a pint o f or ale and h lf a in r porter , a p t of ed wine ; co ver the po t los and ew it for six hou rs accordin to th i f c e , st , g e s ze o he ie e if a lar e iece e i ht hours then take t p c ; g p , g ; it ou t, u i i a di h c v r it close and kee it ho tak h p t t n s , o e , t ; e t e ' p r and skim all the fat o fl strain i t throu a sie ve g avy , , gh , ick o ut e cham i nons and ut them in the rav p th p g , . p g y ; ‘ an e er and salt d il se ason with ki p pp , an bo it fifteen mi n tes then ut the beef in a sou di h nd u ; p p s , a the gravy e i \ u it in thin slices and ov r t, or c t , pour the liquor o ve r i r in a dee dish w ith l t ; o put it p , a l the gravy in another w hen cold cut it in slices and ut some o f the r v , , p g a y it which will be o f a str n l , o gjel y . B ee ollo Take rum steak or ende r i f C ps. p s, any t p ece ll s onl l r r cu t like Sco tch co op , y a ge , back the m a little with a knife and our them ut butter in a stew an , fl ; p p , nd elt it then ut in the collo s and fr m a m , p , y the quick for two minutes pu t in a pint o gravy a little but te r ro lled in our season with e er and salt : cut f fl , p pp our ickled cucumbe rs in thin slice s half w l p a a nut, and a er a lit le onion shre d tine s w h few cap s, t ; te t em five mi then ut them in a ho t dish and nu tes, p , send the m to u ma ut half a lass o f white in table . Yo y p g w e into it.

To stew Steaks. Take rum r B sqf p steaks, pa pe an d ' salt la them in a stew an in them . p , pour in h a p t ot ‘ water or two of mace w es , a bl e , t o or three clov , a undle of s h r an nch v bu er r b weet e bs, a o y , a piece of tt olled T HE EXPERIENCEE co o x .

and let th em stew softly till they are tender ; then take o u t the steaks our them fr them in fresh bu tter d , fl , y , an o ur aw a fa he uc th w e p y all the t, strain t sa e ey er stewed in and ur e i all to th r , po in th an ; toss t up ge e till the sau ce is ho t and thicp If ou add a uarter of a in . y q p t of

o st r it w l ake it the be tter. La th t y e s, il m y e s eaks in ' the dish and ur the sauce ov r hem , po e t . Garnish with

any pickle yo u like . 3

R B e Steaks. Pe e r and sal t rum teaks fr M ef pp p s , y them in a little butter very quick and brown ; take them out nd ut em nto a dish , a p th i , pou r the fat ou t of the

fr in - an a d then take half a int o hot rav if y g p , n p f g y ; no rav half a in t of hot w ate r a d ut in he g y , p , n p t pan , a little bu tte lled in our e r and salt and r ro fl , pe pp , tw o or three shalots chopped fine ; boil them in the pan fo r two min e i ov r the steaks and send th ut s, then put t e , em

to table . To B e il d l i li tl stew a Rump of e f. Havingbo e it ti l t is t e mo re th half- enou h take it u and el o ff the skin an g , p, pe tak s l er be ten ma a ed e a e a t, pepp , a ce , gr t nutm g, ful o f le li tl th m in - sw eet- mar pars y , a t e y e, w ter savo o ram al h fine and mi d hem e j , l c o pped xe , and ate t in gr at hol and l n the r e er i wi es in the fat ea , est spr ad ov t, th e save the r runs out ut the yolks o f two ggs ; g avy that , p to i and u m in a de an t a pint of claret, p t the eat ep p , ou n c ver clos it tw hour p r the liquor i , o e, and bake o s, u i i the li u r v r it and send it to p t n the dish, pour q o o e , tatt le . ’ ’ To ri o ues br w Tak n t n ues f easey Neats T ng o n. e eats o g boil them tend r eel and cut them in thin slices an e , p , fr them i r the ou u t er ut y n fresh butte ; n pour t the b t , p in as much r hall w ant for a ce a bundle g avy as you s s u , o f swee t herbs an onion e e r and salt and a blade , , p pp , , or two f m 'whi e um “ all to e o ace, a glass 0 t wine, sl g ‘ the f u r t the e strain the rav r hal an ho ; take ou tongu , g y , ut t a in beat u the p it w ith the tongue in the s e pan ga , p O olk a r nutme a iece of y s of two eggs, little g g, p ’ ' r u n Exr num ncnn co o x .

’ ' r l i r ake all butter as b as a w alnut o led n flou , sh toge th e r f r f ve minutes dish it u and send it to tabl o our or , p, e . ’ o w Take tw o t n To stew Neots T ngu es hole . o gues, le t te r t them fo r tw o urs them stew in w a j us to cove r ho , th en ’ e u t them in a ain with a int o f stron ra v eel th m, p g p g g y , n o f white w ine a bundle of sw eet herbs a littl half a pi t , , e e er and salt m ace clo ves and whole e e r tied in p pp , , , p pp , li ra a s o nful of ca ers cho ed tu rni s an d a mus n g, p o pp , p c rr s liced and iece o butter rolled in our le a o t s , a fl ; t all ste to ethe r so over a slow fire for two hou rs w g y , i d then take out the sp ce and sweet he rbs, an send it to ta le ma leave o u h turni s and carro o r b . You y t t e p ts, boil em b themselves and la them in a dish ust as ou y , y , j y !it c. on with O sters and ook To must a Leg of Mutt y C ies. Tak e ' ree da s kill d it a lag abo ut tw o or th y e , stufi over w ith

- o sters and roast it. Garnish with ho rse radish. y , “ h Cut mutton in little bi A Mutton ash. ts as thin a y ou can strew a little our o ve r it have re ad some ra v , fl , y g y enou h for sauce wherein swee t he rbs onions e e r ( g ) , , p pp , and salt have been bo led strain it ut in the me a , i ; , p t, w ith a li l iece of butter rolle d in o d a li tt e p fl ur, an ttle salt a shalot cut fine a few ca ers and herkins c o , , p g h pped fine ; toss all toge the r for a minu te or two ; have re ady bread toaste d an d cu t in thin si ts la them ro d , p , y un the dish and o r in the hash . arnlsh the dish w i , p u th

i kle s nd rs - radish p c a ho e .

No te . Some love a lass of red wine or w alnut ic g , p kle . You m a ut ust hat ou w ill in h If the si y p j w y a has . ppets are toasted it is better. ’ Pi s ett toes Put et toes in g P y . p ty a a int of w ater a blade of m ace a little whole e e r p , , p pp , a n le f eet rbs and an bu d o sw he , onion . Let them bo il five minu hen ake out liv li d tes, t t the er, ghts, an he art, mince them ve r fine rate a li le n em y , g tt utme g ove r th , and shake ou r on them let the fee t d till he a re tender fl ; o t y , then take them out and st ra r ut all to , in the li o , p ga ther with a little salt and a piece butter as big as a T HE EXPERIENCfiD co o x .

si e and la round pp ts, y the di h la the mince - me at and sauce i the middle the s , y n , d i You ma dd e uice o f half pettytoes split roun t . y a th j

r a little ine ar. a lemon, o v g o Mutton t o a dress a Leg f o eat like Venis n. Take a n and f bin uarter of mu tto , cut the leg in the she e o a nison save the bl d e e e haunc of ve ; oo o f the she p, an st p five or ix hours then take t ou d oll it i three it s , i t, an r n h t f whi a r o r four s ee s o te p pe w ell buttered on the inside , tie i with ackthread and roast t it i be ef t p , i , basting w th dri n or butter. It will take tw a oo d fir ppi g o hours at g e , for it must be fat and thick . Five or six minutes before ou tak e it u take of the a er baste it with butter y p, p p , , and h e a li ttle our over it t i have a e s ak fl , o make t fin fr e ha e a li rav in a oth, and th n v ttle good drawn g y we t a nish ith bason, and s e sauce in nother. Do no t gar w hi any t ng. t Cho f u n B aked Mu ton ps. Take a loin or neck o m tto , c t i e ks u t e e t bu tte r a u t in st a , p p p r an d salt o ve r i , dish a d la in the steaps f milk si , n y ; take a uart o , x s beat u fi e and four r b a ou r e gg p n , spoonfuls o flou ; e t y our and e s in a little milk first and then ut th e rest fl gg , p

it u m a little beaten r n litt e salt. to ; p t inge , a d a l this o e r the steaks f n i e ov n an v , em se d t to th e ; hour and a half will bake it. ‘

To r a Loin o Lamb. Cut it in cho s rub it over on f y f p , both sides with the olk o an and s i kle bre ad y f egg, pr n crumb a little arsle th me r and winter s, p y , y , ma joram, savor cho d fine nd - ed y , pe , a a little lemon peel cho fine ; fry in tte r of a nice light brown sen d it in a ish i self by t . Garnish with a good deal of fried parsle - a n o - A r go f Lamb. Take a fore uarte r of lam cut ' q th kn ckle- bone ofi l d con o e u , ar it w ith thin bits of ba , fl ur it fr it of a fine brown an earthen ot , y , pu t it in an p o r tew au : ut to it a u ar f oo d rav a s p p q o broth or g g y, bundle of herbs a little m e tw cloves and , ac , o o r three , a little whole e er cove r close and le t it stew re tt p pp ; , p y E ‘ 50 T HE nxanm nivce n co o x . s

’ ’ To stew a l a mb s or Gay s Head.

e i r ad T keepthe lamb hot in the po t till the sau c s e y . ak e hal i t o f o sters our them fr them brown drain f a p n y , fl , y , ‘ h a fr d hem in skim all th out all the fat clean t t you ie t , e h r th n ou r it i the o st rs u t in fat off t e g avy ; e p n y e , p an anchovy and tw o spoonfuls of either red or white w ine e h ill th r u s e ou h for sauc add boil all tog t e r t e e is j t n g e ,

‘ f shroom d som e ickled nes w ith a s o onf resh mu s, an p o , p ul

ickle or the u ice of half a lemon. a o u r of the p , j L y y lamb in the dish and ur he sa ce ove r it Garnish , po t u . w ith lemon . ’ ’ To stew a L mb s or al s Head ash and ick it ve r a C f . W p y clean la t n a er r h r ake out the brain , y i i w t fo an ou , t s, and w ith a sharp penknife carefully take ou t the bon es and ton ue bu e care ul ou do not break the mea t g , t b f y ; th en take out the tw o eye s ; and take two pounds of ve al and o o f beef su et a little th me a ood i f tw , y , g p ece o lem n - eel min d a nu m d d o p ce , t e g grate , an tw o ancho vie s ; cho all w ell to e ther rate two stale rolls d mix all p g ; g , an toge ther w ith the yolks of fou r e ggs : save enou gh o f this meat to m ake abou t tw enty balls ; take half a pint of fresh mushroom s clean eeled and washe d he k p , t yol s of six e s cho e d half a i f gg pp , p nt o oysters clean w ash e d or ickled cockles ; mix them to e the r but fi rst , p l g ; stew the o stera and u t to it tw o u ar t ra , p q s of g vy , w it bla r tw o f m e It w ll h a e o o ac . i be roper to tie the he ad w ith ackthre ad cover clos an p , e , let it ste w tw o hours in the me an time beat up the brains w ith lem on- eel cu t fine a little arsle h e d half p , p y c opp , a n ut m e r ated and the olk o f an e ha e dri g g , y gg ; v pping onin fr half the brains in little c ak es an d g, y , fry the zalls ; kee p them hot by the fire ; take half an ounce of trufiies and m ora s then str in th ra l , a e g vy the head w as stewe d in u t the trufiles and mo rels to it w ith the li u o r , p q , an d a few m ushrooms boil all to ether he , g , put in t re st o f th e brains hat are not fried f t , stew them toge ther o r a mm ute or tw o our it over the head d a the fr , p , an l y ied b rains and balls round i . ar i l t G n sh with e mon. You may fr tw elve o s r y y te s . CED co o n Tm; EXPERIEN . 51

d m r l w ith mushrooms, truffles an o e s, a l f hu arni and two spoon ul catc p. G s with cockscombs

d d d in the rav . force , an stewe g y

Note . Y ou ma add to the first trumes y , , m orels, ushrooms co ckscombs alate s artichoke b m , , p , ottoms, tw o onfuls o f white wine two of catchu or u st spo , p, j as you

1)lease . B n w a s of dressin sw ee br d N. . There are ma y y g t ea s ou ma lard the w i h thin sli s of b con and r y y m t p a , oast them , w ith what sauce you please o r on may marinate th cut em in thin i es ou r an fr them e r e em, th sl c , fl y . S v h with fried ar le a d e r bu e r o r r t em p s y , n ithe tt g avy . Garnish w ith lemon ch or ck o V To boil 4: Haim Ne f enison. Lay it in salt for eek the n boil it in a cloth w ell fl ured for a w , o ; every and o f venison allo w a u arter of an hour fo r boil o q ing. gr sauce boil cauliflow ers ailed into little s ri o , , p gs, in ' d wa er some fine wtte cabba turni s milk an t , ges, p cut

in dice w ith beet- root cut in lon narrow ie e s a , g p c , bout an inch and a half lon and half an inch thick : lay a sprig o f cauli ower ad some 06the turni s mash d w ith m fl , p e so e cre am and li l b t r let cabba e e a tt e u te g b boile d, and then b e at in a sauce an w ith a ie ce of butter and sal la p p t, y that nex the caul ow er then the turni s en cabba e t ifl , p , th g ,

and so on till f l l - , the dish is ul ; p ace the beet roo t here and there ust as ou fanc it looks ver rett and , j y y ; y p y , is a fine dish. Have a little melted utter in a cu if b p,

Note! A le of mu tton cu veniso n- fashi n and g t o ,

re s d the same w a i a re or . k d s e y, s p tty dish ; a fine nec , C THE EXPERIEN ED COOK .

with To what

lt nu tme sweet herbs lemon- eel per, sa , , p , and the s mlxe to ether s read it on y o ks of egg , g ; p the fat side ’ and la the other tat side next it l o f the tripe, y ; rol it li ht as o u can and tie it with a ackthread t i as g y , p ; spi t, i and baste i with u tter when d ne ro ast t, t b ; o , lay it on and for sau e mel bu tter and add a dish ; c t , what drops

rom the tri e . B oil it to e ther and arnish with ras f p g , g p rugs.

TO DRESS POULTRY.

o roast a W h The es w a t ast a turk i T y. b t y o ro ey, s e h ski on fill i f to loos n t e n th e breast, and t widi orce at m ade thus : tak r f a nd me , e a quarte o pou o f be ef w e as man crumbs of r ad a litt lemo n e l a y b e , l p , n anc?ov some nutme r arslz anati me y , g, el e , y . h and b at them all al ige th r m i wi the C op e w g g, them th ' olk o f an e and s ufl h y gg, t up the breast ; w hen you ave uet u ter d - no s , b t w ill o or make force me at thus s read br ad and bu r h d ra n tme over p e tte t in, an g te u g it w hen o u have eno u h roll it u an d stuff th breast ; y g , p, e e r fi r wn ut be of the turk y ; then oast it of a ne b o , b to pin white paper o n the breas t till it is near done ou must ha e ra in the dish and ou gh . Y v good g vy , r d ' c made thus e iece o f crumb b ea sau e tak a good p , put i n t of water wo f mace tw t i a pin , with a blade or t o , o

e lo s an h l er. B oil it u or thre c ve , d some w o e pa p p fi x times hen th a s n e o ut he 8 ice ve or si , .t wi poo t ef r u in and o r of the w ater ou yo u had b o e p t , po ; (y m a boil an onion in it if o u lease then beat u Y , y p p little salt the bread with a good piece of butter and a . Or o nion sau e e thus : take onions e el them a d c q , p , n cut them in s d il them half an ho ur in milk thin slice , an bo and best and water ; then drain the water from them,

T HE EXPERIENCED COOK .

nutmeg a iece of bu tter as big half a pint of cre am; boil all to gether To make Egg Sauce char e fin t them in a bason o ur h bu ggs e, , t e tter m and g:v ood rav in the gish flie , e g g y . st w urke b ke aft is i To e a T y ro ws . T ake a tur y er it n ce i ed draw l p ck and n, fil the skin of the breast with ’ - m eat and t an a cho v a h h n orce , t n y, s alot, and t yme i tgé bre ast with bacon ; then at a piece ‘ of butter in the an f i ust stew pan, flour the turkey, ry t j of a fine brow u and a t i in a dee tew n ; then take it o t, t p s an or a li l h ust hol it and t in p , tt e put t at will j , as m uch ra ll l co ve r it a lass of be win g vy as wi bare y , g e , whole c er mace two or three cloves and a p pp , , , dl eet he r l little bun e 0‘ sw bs ; cover c ose , and stew it f r an hour then take a the turke and kee it h o ; y, p ot, covere d i the fire an boil the sauce to about a int ,\ ; p , ' ain it os: add the olks of two s and a iece str y egg , p of butter rolled in flour stir it till it is thick and then l ; , ay the urke in the dish an d our th sa e e r i Y t y , p e uc ov t. ou ma ha e read some little French a t y v y lo ves, abou the ’ i f h d e u t b gness o an egg, cut ofi t e tops, an tak o th e crum s f h m fin br ll them wi b , then ry t e o f a e own, fi th stewed o l hem round the d and arnish wi ysters, ay t ish, g th lemon . ‘ To oros a Fowl. Take a ood fowl ick and draw i f g , p t, k slit the skin down the bac , an d take the fle sh from the o n s mince it ve small and mix it with on o b e , , e p und f beef suet shred e is int of lar e o sters cho ed o , g y pp , ' ho vi s a l tle r d r ad two anc e , sha o t, a t g ate b e , and sweet shred l s w ell mix them o ether and m ak herbs ; a l thi , t g , e it u p w ith the yolks of eggs ; turn all the se ingredients n h a in dr w the kin o v and ew u the o t e boues ga , a s er, s p h r back, and either boil the fo wl in a bladder an ou and a uarter or r a i then o sters in rav q , o st t ; s tew more y g y

bruise in li - ith a little a ttle of the force meat. mix it up w T HB EXPERIE fi C ED COOK .

d ver little our then iv a . i fresh butter, an y fl ; g e t and o ur the sauce over it lay the fowl in a dish, p . Gar nish with lemon. li down th To broil Chickens. S t them e back, and season l la them on a ver clesr with pepper and sa g y y fire, and ' the inside l n h at a great distance . Let ie ext t e fire till ' it is abo ve half done then turn it and take reat care ; , g ~ d e no t burn and le the fle shy side o s , t then be of a fine the sauce be o od ra wi b rown . Let g g v th mushrooms, ' arnish with lemon and the livers roile d i ds and g , the g zzar slashed and broiled w ith e and s cut, , p p alt. hi a : take a handful o s l Or t s s uce orre , in w ater drain it and have read half g , . , y r a s halot shred small and arsle boiled r n g avy , , p y g ee ith a iece o f bu tter rolled in our w p fl , and add f d ine la the so rrel in hea s round he f a glass o re w , y p t owls

sauce over th m. Garnish with lem and pour the e on . a m ke ust w hat sauce ou fanc You m y a j y y .

- A DisIs Chickens with Tongues. guad for s great deal of a k si l chickens boiled ve r w hi Company . T e x smal , y te , ’ e il d and eele d a li il d six hogs tongu s, bo e p , cau flowe r bo e in mil and water whole and a ood deal of s in h k . , g p ac boiled reen then la the cauli owe r in the middl e g ; y fl e , th ’ a l l r nd ~and t ton u cluekan c ose al ou , he g es round them w ith d and he s inach in the roots outwar , t p little heaps be Ga rn with littl i tween the tongues. ish e p eces of bacon a e d and la a iece on each of the ten cs to st , y p ' ' Tb ba l a Duck or a Rabbit with (M ons. oil a neck or rabbit in a gdod deal of water be sure to skim the w a ter fo e w ill alwa s rise a scum hi h f i , r ther y , w c , i it bo ls down w fow ls et c The , ill discolour , . y will take about

half an h ur oilin . For sauc onion m b ee led o b g e, s ust e , and thrown in a ter as ou e el th n t em in w y p em, the cu th n slices boil in milk and a d kim h i , them w ater, n s t e

li uor. Half an ho r will boil hrow he m a q u them . T t in clean sieve to drain ut them in a sau ce an , p p , _ them small shake in a little our at in tw r , fl , o or th ee s o nfuls of c d i t p o ream, a goo p ece 0 but er, stew all to THE EXPERl ENCED COOK .

f the nd le t it bo il three hou rs en a o u . a th j g, ; t ke them ' o ut of the u and la them in a dish take out the j g, y , ler m a iec of butter rolled m r ce y , put p e flou , shake it i i c nd ur it on the i t ll t is thi k, a po p geons . Garnish w ith lemon.

To stew Pi eons. Season i eons with d g p g pepper an sal t , a few clo ves and mace and sw eet he r s a , b ; wr p this sea i u in a i ce f bu r and son ng p p e o tte , put it in their bellies ; then tie u the neck and ven and lf r t, ha oas t them ; u t them a stew an w ith a uart f ood ra p p q o g g vy , a little w hite wine a fe er- m r o r f r , w pepp co e, th ee ou blades of mace a bi of lem a bundle f sw e he , t on, o et rbs, and a small onion stew them ently till they are enough ; then take h i e ns ou t angstrain the li uor thro t e p g o , q a siev kim i and thicken it in th a e ; s t, e p n, put in i eons wi h i kle d mushrooms and o s ers te it five p g , t p c y t ; s w minu d the dis and h n a ce o e r tes, an put h, t e s u v . To ro st Par r d es Le t them be icel roa e d a t i g . n y st , but no t too much baste them entl with a little butt r ; g y e , and drud e w ith ou r s rinkle a l l lt o and g fl , p itt e sa n, froth th m ni l ha ood r d h h e ce y up ; ve g g avy in a is , w it bread sauce oa ade hu h f r w in a b t, m t s take a and ul o t o o f crumbs o f bread ut in a int o f milk r more a , p p , o , whole i a li w hole w hite e e little salt and on on, ttle p pp r, a , a bit of u er boil it all u then take the onion o b tt ; p ut, and beat it well with a s oon take n n o sau e in p ; y, c a boat m th s cho f r sh lo ts a a ill of , ade u p ou a g good u a o of vine ar a li tl e r and y , sp g , t e p ppe salt ; gil them u on inute then t i in a boat p e m , pu t .

To roast Phe s nts. Pick and draw hea n a a p sa ts, singe hem lard one with bacon but not the other s it the t ; , ; p m, roast them fine and all over the breast when th re t ne and ba e th m w i h a ey a jus o , st e t little ni h hav w i ce butter, and let t em e a fine h te froth then tak and ur d r in the di h d e them up, po goo g avy s , an bread sauce in plates

Pheasant. Take a fine hensant boil it , in a ood deal of water kee g , p the w ter boiling ; half an T HE EXPERIENCED co o n .

m all ne an thre e uarte r f ' an ho hour will do a s o , d q s o ur a l L t the sauce be celer stewed nd thicker arge one . e y a \ ed ream and a lit le iece of butter olled in ou r with c , t r fl ; p ur e sau e r ar ak e h asant an o th ce o v . G t e u p th p e , p h l r stew c l r that th rnis w ith emon Ob e ve to. e e so . s y , e liquo r will not be all w asted away before you put the

cream i i ants salt ut in some to o ur alate . n ; if t w , p y p o S s or Woodcocks S it th m n a l T roast nipe . p e o smal

bird- s it flour and baste them with a iece f butter p , p o , have read a lice of bread toasted bro n la it in a y s w , y d h and der th sni s for th trail n is , se t it un e pe e to dro p o w hen h are enou h ta e them u and la th em n a t ey , k p, y o toast have ready gor tw o snipes a quarter of a pint of

r r it in th e h and. g avy and butter ; pou dis , set it ' - minutes Garnish wi a chafing dish tw o or three . th

and send to table .

To dress Planers. To tw o l vers take two artichoke . p o t iled u ro t d d blanched some bot oms bo , chesn ts as e an , skirrets boiled cut all v r small mix it with some mar , e y , r w r be f u t he lks f tw o hard e s cho all to o o e s e , t yo o gg , p ethe season with e er salt n tme and a little g r ; p pp , , u g, r fi l e d f e l ve rs l em in sweet he bs ; l th bo ies o th p o , ay th a auc an ut o hem a int of rav a l of hi s ep , p t t p g y , g ass w te l d r w f s m w ine , a b a e o t o o mace, o e roasted chesnuts l n he d and ar ichoke b toms cut in uar e rs b a c , t ot q t , tw o or ‘ lk f d a li e uic f l m n three yo s o eggs, an ttl j e o e o ; cover l e nd l them te hour sof l f d c os , a et s w an t y . I you fin the sa ce is not thick enou h take a iece of utt r u g , p b e roll d i d e n flo ur, an put into the sauce ; shake it round,

and when it is thick take u . our lovers and our he , p y p , p t sauce over them . Garnish with ro asted chesnu ts. D ucks are ver d don this w a y goo e y . ' Or ou m a ro t o ers as ou d an ther fowl y y as pl v y o y o , nd have rav d h a g y sauce in the is . Or boil hem in o od ler sa ither white or t g ce y uce, e

brown as ou like. ; y / 1, T he same way you may dress Widgeons .

. es a r is to ro t N B . The b t w y to dress plove s os them ' I ll ]! EXPERIENCED COOK .

To dress a J a ed Hare. Cut it in litt i gg le p eces, lard h re and there with little sli of b c n then e ps a o , season i tl er and s with a l t e pepp alt, put them in an earthen u a blade o r N o of mace onion s j g, with , an tuck with l and dle of w t h rbs c oves, a bun s ee e ; cover the j u close nothin can et in then se t it in a ot of mat g g , p oiling

water, and three hours will do it ; then turn it out in d sh and take ou h i and ee t the i , t t e on on sw he rbs, and

ond it to table h t. If ou do not like it leade d leav p o y , e

i t out. o boil b e f r ili T Rab its. Truss th m o bo ng, boil then ui a h q ck and white ; put them in dis , with onion take as many onions as yon think w ill l h and boil h i cover them ; ee t em, t em tender, stra n the m dr and cho them tine u of , squeeze on very y , p ; p t them in a stew an wi th i c of butter half a int o f cre p , a p e e , p am , a l little salt, and shahe in a litt e flour ; stir them i vell ti i u r is l over a gentle re , t ll the b tte me ted ; then put them over the rabbits or a sauce made thus : blanch h li r d h th v r fi w i h t e ve s, an c op em e y ne , t some parsley blanch d nd cho ed mix them with mel e u e a pp ; t d b tter, i w r d bu r and put t over ; o r ith avy an tte .

( ra Scald in hot w a. g vy . them ’ w e l l nch th m ter, and rub them w ith salt l ; b a e ; that l k se them on in c is, take of the b ac dirty skin, t old d l m e in to be tend water, a n et the simmer till they b g e r ; a t ke them ou t and flour them , and bro il th em on the

ri d on . ean tim ak ood rav mustar g ir In the m e t e g g y , d, a i i h a bit of bu tter rolled in flour boil it, se son t w t pe p r al a dish d o r the pe and s t. Lay the sounds in , an p u

S es Take half a ound , o f es and Fried ausag . p sausag , six le slice four as thi k as a crown ut the othe r . app s, c , c tw o in uarte rs fr them w ith the “ima es of a fine q , y g li ht brown l s i iddle of the dish g , ay the sausage n the m , and the a ith the uartered pples round. G arnish w q a les pp . . OO T HE . B XPERIENCB D C K .

- d in in the an a heet cold pe as pu d g p , l y nd hea the uddin in the mid le d the w rou , p p d , an ausa es ound thick u e e- wa s and on in lay the s g r p, g y , e the middle at length . ut ithe r ba n i kled o Cello,» and Eggs. C e co , p c beef, r ton in thin slices broil them nicel la them hung mut , , y, ‘ f re the fire have re d a tew an o water in a dish be o , a y s n bre ak as man e s as ou have copl s one b boili g, y gg y op , y in cu and our them in the stew a n h one a p, p p n. Whe t e he in to har w hites of t e ggs beg den, a.nd all look of a

i e them u o e b e - clear wh te, tak p n y on in an egg slice, and n the collo s lay them o p . ’ - l P on u em f . Zb dmss Co d Fond a ige . C t th in our quar ' tu n heat it an e or two ueeo rdm to what ou dress , gg ,, y , in 1131 a little salt arsge cho ed a few grate , , p y pp , m e f b33 beat them well to ether di them in em hs g h p r e r ad dri i ot in this batte , and hav e y pp ng, h a stewpan, n which fry them of a has light brown ; have ready a d r thi k i a li tl flour d wi little goo g avy, c ened w th t e , mix e th l h la he tr i d r a spoonfu of cate ap : y t y in the d sh , an pou sau o e r Garn sh ith lemon and a few m hr the ce v . i w , us ooms, e an A c ld rabbit w ll if ou /hav y . o eats e done thus . m Veal Cut veal as fine as ossihle bu t do not , p , ehO it rate n utme over it shred a little lemon- eel p ; g g , p w r tle sal o i dr d e a ht ve ry fine , thro a ve y lit t n t, u g tle la e of eal f ur or fi v flour over it. To a large p t v take o e o il t in spo nfuls of wat er, let it bo , then pu the veal, with it r as n tir i w l r a b of butte as big a egg, s t el togethe ;

when it t is eno . Hm r a in is quite ho , it ugh eady th iece of s e rown cut i in h co r p bread, toa t d b , t t ree rne si ts la i e la and veal p , y t t o nl d th p te , pour in the . e re nu our iiin s ueese in half a lemon o r half a y p , q , of m nful Garnish with lemon. You ay put r v t ad w n b ut i is g a y ins e ater, if y ou lo ve it stro g ; t

better withou t. V “ fry Gold eal. Cat it in piece s about as thick as ' italic s - o d e di them the cr wn, an as long as you pleas , p in F 62 r u n nxraamncan co o x .

’ To hash Mutton, dc.

grate a little nu tmeg

tter. The hatter must

‘ be ust enou h to fr them in : in th e me an th e hot, j g y , of th bone of the veal he m ake gravy e . W n the meat is

‘ fr d ake it out With a fork and la it in a dish ef r ie , t , y b o e tire then shak e our in the an and stir it ro nd the ; fl p , u ; then ut in a little rav s ueeze in a little lemon and p g q . , over the y e s] h w i l n pou r it . arnis th emo . u o To toss p C ld Veal white. Cut the veal in little thin bits u t mil enou h to it for sauce rate in a little , p k g , g : nutme a little al a b r ll d in g, s t, little iece of utter o e ’ flour : to half a n f f o e s l pi t o milk , e yolks o tw gg we l beat a s ful m ickl tir ll to e th r , poon of mushroo p e ; s a g e ill it is thick then ou r it in a dish and arnish with f , p , g emon. Co ld f l ski d and d ne is a eat well r ow s mme , o th w y , o e b f ' v l fi fr i dr th est end o a co ld bre ast of ea ; rst y t, ain it fro the fat th n o ur hi u i m , e p t s sa ce to t. To hash Cold Mutton m r . Cut utton with a ve y knife in little hits as as ossible then il the , thin p ; bo with an onion a few sweet bat hs 9. blade of mace a ver _ , , ; , y little whole e r a little salt a iece of crust to aste p ppe , , p d cris l i il il h f strain it p ; et t bo t l there is enoug or sauce , , and put it in a saucepan with a piece of butter rolled in our in a hen it is ve ot it is enou h fl ; put the me t ; w ry h g . Have read thin bread toaste d brown ut three - corner y , , c w a s l h m r nd th d h and r in the hash. y , ay t e ou e is , pou A s to w aln t ickle nd all s rts f i kl ou must u p , a o o p c es, y put l in acco rdin to ur fanc G rnish with ick es. Some g yo y. a p love a s ll onion e ed and t r all and‘ d e ma p el ou ve y sm , on in the hash . Cut it thin as above ; boil the b s above strain the li uo r e re there is ust one as q , wh j enough for the hash ; to a quarter o f a p int o f gravy pu t a lar e s oonful of red wine an ni eeled and cha p , o on p p e d e a little lemon- eel shred fine a iece of butt r p , p , p e as bi as a s all walnut rolled flour ut it in a sauce g m , in ; p

THE EXPERIENCED COOK.

F SOUPS A O ND B ROTHS,

St on Broth or Sou and Grav . Take a shin of be e f r g f p y , a knuckle of veal and a scra of mutton ut them in , g , p v allons of water le t it boil u skim It c fi e g ; p, lean, and i i lar ni n fou l f season w th s x ge o o s, r ee ks, our heads o f l r two carrots two turni s a bundle f s ce e y, , p , o wee t he rbs , a o orba f al six cloVes, d zen c o lspice, and salt ; skim it e clean and le t it st w en l f r y ry , e g t y o six hours ; strain it and ut it b f r 93, p y o use . When o ver r v e : y u wen t y strong g a y , tak a slice of ha con la it in a st w a a ound of beef cut it hi , y e p n ; p , t n , la i i n i f y t on the bacon, sl ce i p ece o carrot, an onion sliced r o br d a few swee t herbs a lit l , a c ust f ea , , t e mace , clov l e er and an anch es, nutmeg, who e p pp , ovy ; co ve r and lo fire five or six min d set it on a s w . utes, an pour in a uar f the abov rav : c v q t o e g y o er close , and let it

boil sof l half is wasted. This will e tly ti l b a rich, high r f r fi h f w r b own sauce o s , o l, o ragoo . or Whit Tak f Gravy f e Sauce . e a pound o any art o f veal i in s all ieces boil ' in a u r , cut t m p , it q a t water , with l f an onion, a b ade o mace , two

whole e - m B il it till it is as rich s ou p pper co a. o a y w ould have it. ’ Gra or fl Fowl or Ru ao. Take a und o f vy f wkey, , g po lean beef cut and back it w ell then flour it a iece , , , put p ’ of butter as big as a hen s e gg in a stewpan ; when it is mel d t e f fr it n al d l r te , put in h bee , y o l si es a ittle b own , then our n three ints of boilin water a bundle of p i p 8 , . r hr l e f sweet he bs, two or t ee b ad s o mace , three o r four

w hole r- rn a i a cloves, t elve w ppe eo s, b t of carrot, d iece of crust of bre toaste brown ; cover close , and et it boil till there is about a pint or less ; season it with sal ff t, and strain it o . M l Grav ut an d ha ll et it utton or Vea y . C ck veal w e , s o th fir ater sw eet herb d e er n e e with w , s, m ace an p pp . et i l d d a it than L t boil til it is as goo as you woul h ve , THE EXPERIENCED COOK .

‘ S n Fish Gr B roths tro g avy, , and Soups.

‘ d e w and in ie tri g or t o , put grav s.

A stron Fish Grav . Take two o ree e ls or g y r th e , any h u a in r le th n fis yo h ve, sk o sca em, gut a d w ash them. from rit cut hem i little ieces ut em in a sa g , t n p , p th uce r a pan, cove r them with wate , little crust of bread toast ed rown blad o r t o of m c d b , a e w a e, an some whole pep a f s ee t herbs and a l f l r, ew w , litt e bit o emon eel. t it boil till it is rich 'and ood th ha g , en ve rea y a iece o f b tte r acco rdin to the r if u , g g avy ; a int, as pi as a w alnut. Melt it in the sauce g pan, sh e in a little our and oss it about till it is r and fl , t b own, strain in tlie rav Let it boil a fe w minu te and it g y . s, will be g00‘l h to ke or Tak ar f M B rot ep f Use. e p t o a leg of f d h ra d f n f bee , an t e sc g en o a eck o mutton, break the " bo s in ie c and ut it as m uch w a r ll c r ne p es, p td te as wi ove it d a li tle salt skim i l an u i wh l , an t ; t c e , and p t n a o e ni n t ck with clo ves a bunch of sw e s o o s u , e t herb , pep

er an a nu me uartered. B oil thes till the meat p , d t g q e n i d th stren th iled ou r d kee i e ce s, an e g bo t ; st ain it, an p it or u se .

Gre n eas Sou . ak e a allon f r e P p T g o wate , m ake it boil ; ut in six onions four turni s w o car rots tw o heads of p , p , t , l r cu t in slices some cloves four blade s of m ace ce e y , , , four cabbage - lettuces out sm all ; stew them for an hour ; r n and ut in two uarts of old r en an st ai it of , p q g e peas, d boil them in the liquor till tender ; then beat or bruise h d ix them u with the bro th and ru t em, an m p , b them hrou h umm or cloth and ut it in a cl an d t g a t y , p e pot, an boil it up fifteen minutes ; season with peppe r and Salt to our h kin then ut the sou in a ture all y g ; , en, with sm dices of bread toaste dvery barcp A P a Sou or Winter Take about four ounds of es p f . p l beef cut it in l iece s a d of ean b c n ean , smal p , poun l a o , r i ed ork the fir w f o p ckl p , se t it on e with t o gallons o wa r l t it boi a d im i w el en te , e l, n sk t l th put in six nio t turni s o rr t d r ead of er o ns, wo p , ne ca o , an fou h s cel y T HE EXPERIENCED COOK .

cu ll twelve corns of alls ice and ut in a uar t t sma , p , p q o f s lit boil it entl for three hours strain th e p peas, g y , m r i ve and ru b ~ the e as w ell throu h t th o ugh a s e , p g ; hen a l an and ut in dried min at the so u in c e po t, p t ru b d to o w er cut the white o f four heads o f celer an d p ; y, , s in di es and il them in uart of water two turnip c , bo a q fo r i and u them i fifteen m nutes ; strain the m off, p t n the sou take a dozen of small rashers of bacon fried an p ; , d m h u son w ith e e r and salt to put the in t e so p, sea p pp y ou r lik b il f r fif en minu tes then ut it in ing ; o it up o te , p a.

tu n w i di f d fried ri . ree , th ces o bre a c sp N e a iled le of ork make s d o t . The liqu or of bo g p goo

soup. Mutton B roth k a neck of mu tton of six ound . Ta e p s , cu t it in il cra in a allon of w ate r skim it two , bo the s g g , w ell i a li l bundle o f swe et herbs an nio n , put n tt e , o , and d f re ad Let it boil an hour the n a go o crust o b . ,

in th r ar o f th utton a turn i o r - tw o put the o e p t e m , p , drie d m ari olds a few chive s cho ed fine a little g , pp , ‘ parsley chopped small ; put these in a quarter of an ' hour befor h bro is h n i i h lt e t e th enoug . Seaso t w t sa ; or you may put in a quarter of a pound of barley or rice at first e l i n h me and . Som ove it th cke ed wit oat d , some w ith bread o th seas n with m ace inste ad of ; ers, o , s wee h rb i l is fan d diffe ren t e s and on on . A l this cy , an t ala I f l r i o sauce do n boil all in p tes. yo u boi tu n ps f r , o t the ot it m ke s the bro t ro n o f h m but boil p , a th oo st g t e , them in sau n a ce pa .

B ee B rotlt. Take a le o f b ef r k the bone in f g e , c ac two or three arts w ash it cle n u t in a t with a p , a , p it po allon o f w ater skim i ut h ade f g , t, p in two o r t ree bl s o

mace a bundle of ar l and a us f bread . B o l i , p s ey , cr t o i t

till the beef is en r d in . bread t de , an the s ew s Toast , and cu t it in dices ut i in a ure en la in the meat , p t t ; y , ! and pour in the soup ‘ Sootds B a ile B roth l o ho i to y . Take a eg f beef, c p t ieces bo il it in thr l w i h a iece of p , ee gal ons o f w ater, t p carro t and a c rust of till f bo iled awa bread , it is hal y T HE EXPERIENCED COOK .

d f an a ew marigulds. B oil this an l e f l l arg ow , c ean picked and wash ed ut it in the o t boil it till the broth is ood season , p p ; g , d i to l h it w ith salt, and sen t tab e with t e fowl in the

( d broth is ver d w thout the fowl . mi dle. This y goo i Take out the onion and swee t herbs be fore you send it

’ Some m ake this broth with sheep s head instead o f a le of beef and it is ver ood b ut ou m h h g , g y ust c o p t e ' y ieces lh dthi k ank i head to . c fl S x pounds to six uarts of w atersmakes good broth en ut the bar ey in wi h the meat first skim it w ell boi it hour t , , very softl then ut in the above in redients with turni s y , p g , p

rro cle an scra ed and ared and cu in iec . and ca ts p p , t p es l ther ill e bro h is od as i B oil a l toge softly , t th t go ; se on t wi nd send i t ble with th be f in h idd th salt , a t o ta , e e t e m le , nd d and our the br r ll turni s a carrots roun , p oth ove a . n u s k s to be observed in maki g So p or B roths. Ta e re a e he o ts sauce ans and covers be ver cle an g t car t p , , , , d d ' an d free from grease an san , an that they ye w ell inned for fear of ivin the bro ths and sou an br t , g g ps y assy If ou have time to stew as softl as ou can it taste . y y y , h fine r v r and the me a ill be will both ave a fla o , t w ten d B ut then observe w hen ou make sou s or broths erer. , y p o s t u se if it is to be done softl do not ut r pre en , y, p more w ate r than yduintend to have soup o r broth and if a v nience of an earthen n i in you h ve the con e pa o r p k , set it m e rs till it boils then ski i nd u t on w ood e b , m t, a p in the eas ve r close and se it n emb rs so s oning ; co , t o e , that it m a do softl for some time and the me at and y y , b r ths w ill b e n ro ths a d o e dehcious. Obs rve , i all b n s s that one d no m r n anoth r b oup , thing oes t taste o e tha e , ut hat th e taste be l d i h a fine reeable relish equ a , an t as ag , according to what you design it for ; and be sure that all the re ens and herbs o t in be cleaned washed and g y u pu , , icked p . T HE EXPERIENCED COOK .

OF PUDDINGS.

- o u din . Take a uart of cr A Maim P d g eam and milk, er a o und of 1qa les bis i and a ‘ uart of p p cu t, put them in s ew an and boil the o n the fire a t p , m up ; take the lk of ei ht e s the whites of four beat er n yo s g gg , v y fi e, a little soft su ar ome marrow cho ed a small lass f g fi , — g o a k a little oran e pp r brandy and s c , g owe water ; mix all w l o e her and ut them on the fir kee r el t g t , p e, p sti ring till it s hi k and ut it aw a to e l i t c , y g t co d ; have a dish ' rimmed with - te u t o ur stufi i l p pas , p y n, sprink e cur nts h e n w el d ra t at have b e l w ashe in cold w ater, and ru bb l ma r w ut li ed clean in a c oth, r o c in s ces, and some ca di d d itron cut in shr d d n e lemon, orange an c , e s, an send it to the oven ; three quarte rs of an hour will bake it : send i t up hot.

A b uet P din . uart o f mi k four s f oiled S ud g A q l , poon uls f ou sh d sm ll o r o fl r a pound of suet re a , f u eggs, a spoon ful of e i r a a- s o nf f beat n g nge , te p o ul o salt : mix the and fl u with a int of the milk ve i k eggs o r p ry th c , and with h s n n mix in e res of the milk nd t e easo i g th t a suet .

Let the batter be thick, and boil it two hours. A n d boiled Plum Puddi g. Take a poun of suet cut in iec a f urran f p es, not too fine , pound o c ts, and a poundp raisi n ht e half th w hi es half a u ns sto ed, e ig ggs, e t , n t

d - s nful f be a in e a grated, an a tea poo o ten g g r, pound f f milk beat the e s first add half o our, a pint o ; gg , the milk h th r and/b de r es stir in the , beat t em toge e , y g e flour, then th i nd fr i a as much milk e suet, sp ce , a u t, nd as will mix ick oil i five hours it to other very th . B t .

A Yor Pudd n . Take a uart of milk f u e i g q ; o r ggs, and a little salt make it u in a thick batter with our , p fl , a ood iec like ancake batter. Have g e of meat at the p ' an nd ut some r n e fire : take a stewp , a p g in, s t it on i l ur in th uip le it bak the fire ; when t boi s, po e p g; t e on think it is ni h en u h then turn the fire till you g o g , a

late n in e dri in - an that the dri in p upside dow th pp g p , pp g n i nd may no t be blacked ; set the stewpan o t, u er the THE EXPERIENCED COOK .

to make se nt to table drai the f , n a t ‘ from the u ddin and s t it fire to d a litt e p g, e l ; the slid it as dr as ou can in a dish me t bu tte r n e y y ; , d and set it in the midd f h an pour it in s oup, le o t e

uddin I \ an ex cellent ood uddin the r v p g. t is g p g ; g a y

of the meat eats w ell w ith it . Pu Mak a ood cru A Steak dding. e g st, with suet shred a ld fine with flour, nd mix it with co w ater season with ’ a little salt and mak a re stifi c , e p tty rust, about unds of n o a uarter of a eek o po t to q p f flour. Let the steaks bc teitk eef or mutton well seasonetl ith ppe r and u lt ; me it ’ as you zlo an a lo yu‘ldrn goit in a cloth and ut irin the w ater bog If it , p g

i if .small h r large , t w ill take five hours ; t ree hou s. ' This is the best crust for an apple puddin eat w ell this wa y .

Sues lin s Take a int of milk four . e s a Dump g . p , g , ' und f rrants two t a- oon uls f po o suet, a pound of cu , e s o alt th k lf h il s , ree of ginger : first ta e ha t e m and mix li e hi k r u the l it k a t c batte , then p t e gs, the sa e th e r t of e milk b r wi ging r, en th es th y ag ees, t the nd rr n and o ur to mak i su et a cu a ts, fl , e t like a li ht te Whe the ater ils make them in rolls as gi pas . n w bo , g ’ l e wi a li tle flour en fl as a arge turkey s gg, th t ; th at them

m b i in ater. Move f and throw the in o l g w them so tly, that ’ r e th s do not stick to e the ; keep th water boshng, and hi?an hour will boig A Potatoe P di B l wo nds ud ng. oi t pou of potatoes, and e t th m in r fin e half b a e a morta e , b at in a und of m elted b tter boil it h an hour ur l ve it u , alf , po me te butter o r , a lass of i e i e o r the u S i with g wh t w n , j ice of a ev lle ‘ e nd throw r i an h orang , a an ar o ve t d t e dish . as m ed B a l b boil Ai ing. e t a pound of sw ee t l mall i l a monds as s as poss b e, with three spoonfuls of

- ill f rose w ater, and a g o sack or white wine, and mix in half a o nd of fresh butt r melted five olks f e s p u e , y o gg ’ 70 THE EXPERIENCED co o x ;

a p o u n d s oonful of flou r of sugar, p , f crum all well to e the r and three o g ,

l ak f our boilin . and boil it. It wil t e hal an h g h lf nd of sa e be w ash A Sago Pudding. Le t a a pou g e d r fou r o w aters ut to it a uart of new m lk in three o b t , p i , and let it boil together till it is thic stir it carefu l l for it is a t to burn ut in a stick of cinnam o n y , ( _ p ,) p w hen y ou se t it on the fire ; when it is boile d take it ou t ; b f re o ur i u tir in lf a ound of fresh e o y u po t o t, s ha p te r then o t in a a a u nine e s wi , p ur i p n, and be t gg , th five o h w i f nfups of sack stir f t e h tes, and our spoo ; all to e h r n we t n to t t Put in a u art r g t e , a d s e e your as e q e of a o und of currants washed and rubbed and lum p , / , p p d in s n l a k tw o of rose - water c two poo fu s o f s c , and ; all h r i it o er a l re till it is thic mix toget e , st r v s ow fi k ‘ 1 a ufi aste over a dish our in the in redi nts an d p p , p g e ,

£3ke i t. Millet P a din You us f A d g. m t ge t hal a pound of mil let- seed after it is washed an i k d clean t , d p c e , pu to it ’ half nd of su ar as wh le a d d apou g , o nu tmeg gr te , an three uar l W ts of mi k. hen ou have mixed all w ell to eth q y g e r, b reak in half a ound f fr r dis p o esh butte in your h, pou r it in and a i , b ke t. A n A le P uddin l i in pp g. Take twelve arge p pp s, pare them take out the cores and ut them in a sance , , p pan, with four o r five spoonfuls of w ater ; boil them till the y are soft and thick be at them w ell ir in nd ; , st a pou o f loaf su a the uice of three lemon the el f g r, j s, pe o tw o lemons cut thin and beat fin i r l , e n a mo rta , the yo ks of ei ht e s beat mix all to ether a g gg g , b ke it in a slack v when it is near h o en ; done , t row over a little fine su ar. You ma bake it in a uff- aste d g y p p , as you o the other puddings . A Rice M in In half a g. pound of rice put thr ee uarts of milk stir in h f q , al a pound o f an grate in small nutme and break in g, half a pound 0 fresh butter ; butter a dish our it in and b ke i , p , a t . You may add a

72 T HE ExPEn l nNcnn co o n .

n baked Puddin u A fine plai g . Yo m ust take a quart o f l d ut three ba le ves in it Wh en i as b iled mi k, an p y a . t h o l wit flour m ak it in o a ha ddin with a a litt e, h e t sty a g, li e sa rett ick ak it off h and stir in ttl lt, p y th ; t e t e re, half a nd e uar e of d f s ar pou of bu tt r, a q t r a poun o ug beat up twelve eggs and half the whites ; stir all well to h l l l over the dish a d ur in ge t er, ay a pufi u te al , n po '

our pur w ill bake it. y stufi . Half an o t Coddle six lar e ve A s A rico P udding . g a ricots r . p p y d ak th m all swee ten to u a ten er, bre e sm , yo r t ste . When ld i onl tw o whit e l they are co , add s x eggs, y es w l beat ; mix the we ll t e the r w ith a int of d re m l m og p goo c a , ay a u fil aste all over the dish and our in the i redien p p , p ng ts. B ake it half an hour ; do no t le t the oven be too hot ' w hen it is enou h throw a little fine su ar o and g , g ver it, send it to table hot.

br d and b t r u din . Ge t a tw nn loaf an A ea ut e P d g ope y , d cut i i thin a ice f bread and bu tter as ou do fo t n l s o , y r ut u c u th l li es ll v tea . B ter a dish, as yo t em ay s c a o e r i then str w fe w currants clean w he d and icked t, e a , as p , then a row of br d and butter then few c rran ea , a u ts, an d so on till the bread and butte r is in ; then take a pint o f milk beat u fom' e s a little salt half a nu tme , p gg , , g, grated ; mix all to gether with s ar to your taste ; po u r ' s over the bread and ake it alf an h thi , b our. A pufi n er You ma n f paste u d does best. y put i two spoon uls o f rose- wate r. A R e i t uarter of ound boiled ic Pudd ng. Ge a q a p o f the fl r of ri e ut it over the with a int of mil ou c , p e p k, and k r t clot ee it sti ring constantly , t at it may no nor burn f i ta e it o f an d . it is o a good th ckness, k , pour it in an earthen pan ; stir in half a pound of but T HE EXPERIENC ED COOK .

swe t n to ur alate ra e in half a nu d e e e y o p , g t tmeg, an th l a u h lk f and rind o f a emon. Be t p t e y o s o six eggs two hite s mix all w ell to the r boil i either mall in w , ge t in s ch a b aso ns or w d n bowls When d hem in oo e . one, turn t to a dish our melted butter over wi h li l k and , p , t a tt e sac . ll o ver throw sugar a . h ice Puddin Ge f A c eap R g . t a quarte r of a pound o i e and half a ound of raisins n d d th m r c , p , sto e , an tie e cl h Giv th a l in a o t . e e rice great deal of room to swe l.

B o il it tw o hours when it is enou h turn s it into o ur ; g , y dish and our melted butter and su er o ver it with a , p gg . , n little uuneg.

uarte r of a ound of ri oil it in a uart of ne milk q p ce , b q w , st ir it that it does no bur h n it be ins to be thick t n ; w e g , ake it off let it l l e i in t , stand till it is a itt e cool, th n st r w ell a quarte r of a pound of butter ; sugar to your pa at rate a nutme but er ur h our it in and ; g g, t yo dis , p , Laf e it . To M e ua i m si a a k n Puddin . T of crea x k ! g g ak e a pint , e s and half the w hite s b eat t m d mix with gg , , he w ell, an the cre am rate a little n utme in ad l tle salt ; g g , d a it ,

and a little rose - w ater if i be r r , t ag eeable ; ate in the crumb of a half enn roll or a s oo hful ogfl ou r firs p , p , t mixed with a li le 0 the cream r a f tt , o spoon ul of the flour

o f rice . B utte r a cloth w ell and our it then , fl ; put in ' r ture i t t d you mix , t e it no oo close an boil it half an

' " hou r B e s e w t r fast. ure th a e boils be fore you put it

'

Puddin . Take a u f cream g q m o , “ boil it with a blade of mace and ha f ate d , l a nutmeg gr ; ‘ ' ’ lbt it cool beat u i h d trai ; p e g t e ggs an three white s, s n ‘ t hem well mix r , a spoonful of flour w ith them, a qua ter ‘ of a ound of almond l n fine w ith a p s b a ched, and be at ,

s oonful of oran - fl - r mi i h e p ge ower or rose w ate , x w t th e s then 1) de r ee mix in ream be at all well gg , g s the c , ' ’ ’ ‘ th efi er e a thick l w and r it well g ; c oth, et it flou , 0 ! THE EK PERI ENCED COOK .

' f u r stuff tie it clo se and boil it hal an h o u r . o ur in yo , , d ne turn i t the w ate r bo il fas t ; w he n it is o , t in to ‘ h ur melte d bu tte r o ver w ith a little sac k yo ur dis ; , , ll o ve i and throw gze sugar a r t. di Take a u art of milk b To make a Prune Pud ng. q , e a t s half th whites i n half a int f the m ilk six egg , e , p o , o fuls of flour a little alt and two s oo and four sp on , s , p n fuls of beaten ginger ; then by degrees mix in all th e m lk and a ound of rune s tie it m a clo th boil it a n i , p p , , h lt bu tter and our ove r it. Damsons eat w l o ur, me p e l his w a in th room f rune done t y e o p s. o " take an A le P uddin Make a oo d ufil aste T pp g. g p p , roll it out half an i ch thick are our a les and c o re n , p y pp , them en h o fill h rus lo se it u tie it in a clo th , oug t t e c t, c p, , and boil it : if a small u ddin tw o hours if a lar e on e p g, ; g , When i don t r i i thr r fo ur hours . t is e u n t nto ou r ee o , y dish cut a iece of the crust o ut of the to butte r a d , p p, n ou r a a la n he r d s sugar it to y p l te ; y o t c ust, an end it to

ble h t. A e ar uddin m ake the a An ta o p p g, sam e w y . d thus ou m a m ake a damson uddin or an sort y y p g, y o f lums a rico ts cherrie s o r mulberries an d are ver , p , , , y

e . Yeast D um lin s irs d p g . F t m ak e a light ough as fo r bread with our w ate r salt a d e st e r w i h , fl , , , n y a , co v t a cl f r oth, and set it be o re the fi e for half an ho ur ; the n have . a sauce an of w ate r on the fire and w hen it boil p , s, take th e do u h an d m ake it into ro nd ls g u bal , as big as a ’ lar e hen s e then fiat them w ith our h d d g gg ; y an , an ut them in the boilin water a few min tes b ils g ; u o them . pake gre at care they do no t fall to the bo ttom o f the po t o r sauce an for then the p , y w ill be heavy and be sure to kee the w ater boilin all the time W n th p g . he ey are e nou h take them u w g , p, hich w ill be in ten minutes or less la them n ur i d a ,) y i yo sh , an h ve melted bu tter in a cu . A s ood a w a as an to save trou l i p g y y b e , s to send to ’ the baker s for half a uartern o f dou h which w q g , ( i a reat m and then u have nl it g y o o y to boil . No olk lin o rf g . Mix a thick batter as for pan THE EXPERIENCED co o x . .76

clean saucepan of water boilin in B e s r r boils a t and wo or thre ter. u e the w ate s , t e mi nutes will boil them ; then throw them into a sieve to drain the w at r aw a then turn them into a dish and e y ; , tir IW f fr u t er in h ea the s it p o esh b t to t em ; t m hot, d r d an they are ve y goo . H rd um lin s Mix our and a D p g . fl w ater with a little ’ salt like aste roll it in balls as bi as a tu rk e , p , g ey s gg, roll the m in a little our h ave the w ater boilin w fl , g, thro em in and half an hour will boil them Th th , . ey are best boiled with a ood iece of beef. Yo m a add f r g p u y , o chan e a few currants Have melted butter in a cu g , . p. A le Dum lin s Make a ood nfi - aste ar pp p g . g p p p e some lar e a les cut th in uarters and take out th core g pp , em q , e s ver nicel take a iece of c t and roll i und y y p rus , t ro , enou h for one a l f h are i the will lo g pp e ; i t ey b g, y not ok re t so roll the crust rou d e ach a l and mak em p n pp e, e th un with a little fl r h d Hav a o ro our in you an . e po t f w t bo ilin tak a l a l di i star d a er g, e c e n c o th , p t an hake fiour o ver it tie each dum lin b itself and s ; p g y , put in he w ater boilin w hich k ilin a them t g, eep bo g ll the r crust is li h and ood an time ; and if you g t g , d the l l e alf an hou r w ill do the m bu if app es not too arg , h ; t ’

the a les be lar e the w ill take an hour s boilin . pp g , y g h nou h take them u and la them i W en they are e g , , y n a dish thro fine su ar over them anssend them to tabl ; g , e. ’ a r l ed in a cu and fine bea n H ve f e s butter me t p, te sugar i n a sauce r.

' ule n Puddin . l R s to in maki g gs, ! s In boi ed uddin s e the ba o r h be er p g , t car g t v y no e cle an, t (1w ll flour If a batte r u ed . p d i close ure the w a r ils whe ding, t e it ; and be s te bo n you put it in ; and you should move it in the pot now and r it sticks When ou make a batter d then, for fea . y pu the flour w ell with a little milk the n ut ding, first mix , p r un EX PERIENCED co on .

“ i h s: as hm

w a is to strain it thro u xa coarse hair- sie ve that i y y , t m ay neither have u s nor the tr adle l mp , e s of the e ggs an all other uddi s strain the e s when the p ng , gg y are beat.

If o u boil th em in w oo de bo ls or c ina- di e y n w , h sh s, but te r the inside before you put in your batter; and for all baked uddin s bu tter the an or di bef p g , p sh ore the pudding i is put n.

'

O F P IES.

e a o To make a Savory Lamb or Veal Pie. Mak go d pud st eat i ie ces e n it to ou r paste cru , cu t your m n p , s aso y a w it e r salt mace clove nd ut m fine late h p ppe , , , s, a n eg, ly e at ; lay it into y our cru st with a fe w lamb- stones and sw ee tbre ads seasone d as y o ur me at also oysters and

- e b ls hard olks of e and t e 0 force m at al , y ggs, h t ps of as ara us two inches lon first bo ile d reen ut bu p g g, g ; p t. r ll ver t e ie ut o the id and se t it ui te a o h p , p n l , on a q ck n an h r d hal and ve re d e l r m ad o ve ou an a f, ha a y th iquo , e thus : ake a int of rav t e o ster li u or a ill t p g y, h y q , g of re d wine and a little r ted nut e mix all to e t e , g a m g ; g h r th th ks of r e s e t d ee w i e yol tw o o thre e gg b a , an k p it rrin n a all he i hen it ils o r sti g o e w y t t me . W bo , p u it i our e u t on the lid a ain . Send it hot to table n y pi ; p g . ake l c ord ie You must m iquor a c ingto y our p .

utto Pie. a t ar A M n T ke a lo in o mu tton, p e ‘f the d fat of the inside it in s eaks seaso an , out to t , n it we ll

h e er and sal o u r alate . La it in r r wit p pp t t yo p y you c ust, our a h r as ill sl o t l fill it, p in s muc w ate w ui s fil the dish ;

n the crust a bake it ell. put o , nd w

- stea P e e fine ru - s eak e t th A B eef k i . Tak mp t s, b a em wit a rollin - in then se son with e er a d salt s e h g p , a p pp n , rdin to r alat ak e a cr t l i ur stea co g you p e . M us , ay n yo ks, fill ou r sh and our in water so as o half fi l y di , p t . l an d Pu e e ish. t on the crust, and bak it w ll. T HE EXPERIENCED COOK .

i eon and Giblet Pie . Ham, P g

Take ome cold bo iled ham and ' A Ham Pie . s , slice it h ick m ake a ood rust d i about half an inc th , g c , an th ck , sh and la a la er of ham shak e a lit le over the di , y y , t er over it then take a lar e o n fowl icked pepp , g y u g , p , e d w ashe d and sin ed ut a little e er and salt gu tt , , g p p pp he ll rub a ver little salt on the outside la the in t be y , y ; y i so me e hard in h lks fowl on the ham ; bo l ggs , put t e y o , en sh and co ver w ith ham , th ake some e er on and ut “ p pp , p

crust . B ake it w ell have re ad when it come s on the . y

f he oven some rich beef- rav e n h to fill out o t g y , ou g i la on the crust and se d it to tabl h A the p e y , n e o t. resh ham w ill not be so tende r so that 'I boil m ham f ; y _ d and brin it to table and the nex da k o ne ay , g , t y m a e a It does be tter than an unbo iled ham If i . , ou pie of t . y lar e fowls in the will m ake a fine ie b pu t tw o g , y p ; ut r r that is according to you compariy . The la ger the

ie the fine r the meat eats. The crust mu st be the same p ,

make fo r a venis n- as u sho uld our’ a on o p ty . Yo p little stron rav in the ie w hen ou make it u t t g g y p y , ,j s o t and fi l i u wh m u f the bake he meat, l t p en it co es o t o

' n B l some trumes and morels and u into the o ve . oi p t ie which is a reat addition an d some fresh mush p , g , r dri d ne ro oms, o e o s .

Pie Make a ull - ast crust co er A P i eo . g n p p e , v your d h l i eons be ver nicel icke d and clean d is , et the p g y y p e , ' e ason them w ith e er and salt and ut a ood iece s p pp , p g p f fr h butte r with e r and salt m their bellies o es , p ppe , ; l th m in a an the necks izzards live rs inion ay e p ; , g , , p s d hear s l be w e en w ith he ol of a h rd e an an t , a t , t y k a gg d a bee f- steak n the middle ; pu t as m uch w ater as w ill

almost fill the dish la ou the to - crus and bake it , y p t, e Thi h fill e w ll . s is the be st way ; but the Frenc th

i eons w ith a ve r hi h f r e - m at and la fo rce - meat y g o c e , y Kngls round the inside w ith as ara us to s artichoke , p g p , bo ttoms mu shroom tru s and m s and season , s, fiie , oral , hi bu that is a l tes gh t ccording to diffe ren t pa a . A Giblsl P ie Take tw o air of ible ts nicel cle aned ' p g y , ut all bu t the live rs in a sauc e an w ith two u arts o f p p , q G 3 78 THE EXPERIENCED co o x .

and tew hem sb ftl till he are tende r the m close , s t y t y ; t re ad c ve r our dish la a then have a good crus y , o y , y

- bo om e asone w th e er and fine rump steak at the tt , s d i p pp ts w it e liv rs and rain the salt la in your gible h th e , st st e i S ason it w i h er and li nor ey w ere ew d n. e t pepp d o r in our ie u on the lid and bak e it as t, an p u y p ; p t ,

- an hour and a half.

uck Pi Mak - t ak e two du cks A D c . e a puff paste crus , t , ‘ l them d m ak c o the fe e t the sca d , an e them lean, cut fi , ini ns th neck nd h d sc lded clean p o , e , a ead, picke and a , i h the izzard li r e ick o t all the w t g s, ve s and h arts ; p u f t of the in id r v r th dish seaso n the a s e ; lay a c ust o e e , uck wi h e e and sal inside an d o ut is them in d s t p pp r t, ,

r dish and the ible ts .at eac end seasone ut in you , g h p h r wil mo ll ie l on th as m u c wate as l al st fi the p , ay e

d k i t uc . crust, an ba e t, but not oo m h

n P M a ff- t a e A Chicke ie. ke a pu paste crus ; t k two hi kens cut the to ieces sea o w i e and salt c c , m p , s n th p pper ,

l e c la o r e - me t mad a litt e beat n ma e, y a f c a e thus round the s de of the dish : take half ou d o v l half i a p n f ea , a d s b h m i fi n poun of uet, eat t e u te e in a marble mortar, w ith as m crumbs of read se ason it with a little any ; , e er and alt n nchov w ith the li uor cu t it to p pp s , a a y q ,

ie ce little le on- e l er fin and s red sma l p s, a m p e cut v y e, h l , a er little th me ix all ether wi h the lk v y y , m tog t yo e m ak e som into all a t ' twelve the re gg ; e b s, bou , r d h a b oun t e dish . L y in one chicken over the ottom h dish k o e r ‘ h t e ; ta e tw sw e tb eads, cut t em into five or s x ieces la them all over sea i e e r d i p , y , son w th p pp an salt, r h lf f nd strew ove a an ounce o trufiles a morals, tw o or. t re artichoke botto ut to iec a f w h e ms c p es, e cockscombs , a al e boiled tend an cu t e e then l n ' e p at er, d t o pi c s ; ay o th o ther art of the chic en lf a in r in p k , put ha p t of wate , “ and c r h ie i l d h o ove t e p ; bake t we l, an w en it c mes out o f the o v fill it wi r la n crust en, th good g avy , y o the , and nd i se t to table .

80 T HE EXPE ENCED RI co o n .

D a m t sorts o s f f Tart , are .

milk and w ater dr i a l h it in w arm , y t in cle n c ot s till it is ve r dr then rub it all over with vine ar and han i y y , , g it n he air Kee it as lon as ou thi ro er it l t . g y n p p ; w i l kee thus a o rtni ht ood ; bu t be sure the re be no p g g , o i s abou t it if the re is ou m ust dr i l m stne s , y y t wel , and hrow in e r over it and it will kee a lon tim t g g , p g e .

h n ou u se it u st di it in luke - w arm w ater and d W e y , j p , ry B it in a uick o ven if it is a lar e ast it ill it . ake q g p y , w r hours then o r venison will be tender an take th e e y u , d hav ll he fine avor he shoulder makes a re t e a t fl . T t y ' ast b ned and ma e as above with the m utton at p y , o d . Mince Pies the best wa Take thre e o unds of su y . p et, ' shred ver fin and cho e d as small as o ssible tw e, pp p ; o ounds 0 raisins ston d and cho ed as fine as p , e , pp po s sible tw o ounds of currants nicel icked w ashe d ; p ” y p , , rubbed and dried at the fire ; half an hundred of fine pip ins ared co re d and cho ed smdll half a ound of p , p , , pp p fine su ar ounde d a uarter of an ounce of mace he g , p ; q , t same o f cloves tw o lar e nu tme s all be at fine u t , g g , ; p al to e the r into a reat an and mix i w ell w ith l l g g , t ha f a in f rand and halFa int of sack u it dow p t o b y , p ; p t n clo se in a stone o t and it will kee ood f r m onth p , p g ou s. Whe n u mak our ics take a little dish m ethin y o e y p , , so g ’ bi er han a u - lat la a thin cru st all e r it la gg t so p p e, y o v , y a thin la e r o f m eat and the n a thin la er o f citrons cu t y , y , v hin th n a la e r of m ince - meat and a la e r o f ery t ; e y , y o ran e - eel cu t thin ove r that a little m e t s uee ze half g p , , a , q ran l mon la on o the j u ice of a fine Seville o ge or e , y y u r fin l ld cru d bake it nice l . The se ies eat e co . f st, an y p y I ou m ake them in li tle atties mix ou r m eat and y t p , y i wee meats ac ordin l . If ou chu se meat n our ies s t c g y y y p , ’ ar l a ne at s ton ue eel it and ch0 the m e at as fine p boi g , p , p as ossible and mix w ith the rest o r two ounds of p , ; p ef il the in side of a surloin of be , bo e d . ‘

orts o Tarts. If ou bake in tin atties bu Drf erent s f y p , t ter th m an d ou m ust u t a little crust all over because e , y p , of the akin h m ou t if in china or lass no crust bu t g t e g , t the to one fine su ar at the bo ttom then lum s p . Lay g , p , T HE Ex P ERIENC ED co o n .

put on you i u st be ba ed in tin at tie s bec f p es m k p , ause o taking ‘ h m ou and ufil aste is e t for them t e t, p p b s . Fo r sw eet cru t is b t b tarts th e beaten s es ; u t as o u fanc . See b y y the re cei t for the crust in th s cha ter. A le ear p i p pp , p , a ricot &c . m ake thus : a ies and ear ar em p , p p s, p e th , cu t them into uarte rs an co re the m u r r q , ; c t the qua te s r ss a n se t them on in sauce wi ac o ag i , a pan, th just as much w ater as will barely cover them ; le t tha n simm e r o n a slow fire till the fruit is tende r ; pu t a go o d piece of lo

on- el in the water w ith the fruit th m pe , en have our

atties read . La fine su ar at bo ttom then ur w it p y y g , yo , and a little sugar at top ; that yo u must pu t in at you r

i Po ur over h tar a - s oonfiil f lem discret on . eac t tea p o on

i three tea- s oonfuls of h li uor h w r u ce , and p t e q t ey e e !kille d in ut on our lid and bake hem in a slack ; p y , t , en A ricots do the m w a l do no us le m ov . p sa e y , on y t e on . As to reserved tarts onl la in o ur rese rved fru it p , y y y p , a hi r a l and pu t t n c ust t top, and et them be bak ed as cesible but if o w ould m ake t em ver ni y u h y ce , ve a ar e att the size ou would have ha g p y , y your tart. M ake our su ar crust roll it as thick as a h l y g , a fpenny ;

t er ou r atties and co ver t . Sha then bu t y p , i pe you r u p e rust on a hollo w th in on ur o se the size f p r c g p p , o the and m ark it with a m rkin - iron in wh t sha patty , a g a pe you ’ lease t o be hollow and o en to see the fruit throu h p , p g e ake ru in a er slack th n b the c st v y oven, not to disco lour it bu t to have it cris When he crust is cold v r r a , t , e y ea e ull take it out an fill it w ith w hat fruit ou lease f y , y p ; la on the lid and i is done t refor f y , t ; he e, i the tart is no t e at ou r sw eetmeat is not the rse l k , y wo , and it oo s gente el .

Paste for Tarts. One ound of ou r three uarters p fl , q ofa ound o f bu tter mix u to e her and beat w e ll with , p g t , ,

p - in a re] ing p . l Pu Paste . Take a ar er of a f fl qu t pack o flour, rub in a ound of butter ve r fine make it u i l e p , y , p n a ight past T HE EXPERIENCED COOK .

c it and ro ll it o ut s ven , e or eigh t all sorts of pies and tarts that r e

Pie T s. o a peck of flour add the it hal f a ed suet and a ound and a half f butte r , p p . butter a d s e t and as mu o f n u , ch the liquo r as w ill m ake it a li ht ood crust w ork it u w ell d g g ; p , an roll

it ou t. A dri n ppi g Crust. Take a pound and a half o f bee f dri in boil t in wate r strain it l i pp g, i , , e t t stand to be ‘ cold and take o fi the hard fat : scra e it boil it fo ur , p , , or fi e times then w ork it w ell u in h v , p to t ree pounds of _ our as fine as ou can and make it u in fl , y , p to paste w ith

cold w ater. It m akes a ver fi e y n crust .

A Crust or Custards . Take half a ound of r f p flou , six o unces of butter the olks of two e s r , y , th ee spo on fuls of cream ; mix them to ether an le t them stand g , , a uarter of an hour then w ork it u and down q , p , and roll it er v y thin. P aste or Cracldis Crust l f g . B anch four handfuls of al monds and throw them in w ater he dr , . , t n y them in a clo th and ound the m ver fine with a li tl , p y , t e o range - e d the i fiow e r wa t r an wh te o f an e . When t , , gg hey are ell nde s hem w u d as hr - po , p t t ough a co arse hair sieve to clear them from all the l m a ps or clots ; then spreadj t on a dish till it is ve r liable let it stand for a w h y p ; ile, then roll out a iece for the unde r- crust d p , an dry it in the ov n on the ie - an while e p p , pastry wo rks are m kn ts c he akin as o rs &c. fo r arnishin our ics g, , p , g g y p .

- An A le P ie . aka a uff aste crus pp p p t, lay some round the sides of the dish are and uarter our a le , p y pp s, and take out he cores la a row qa les thick t , y pp , throw in half the an ou desi n f our ie mi y g p , nce a: little t r ver - h ow o , an squeeze a little lemon C K T HE EXPERIENCED OO .

Cherr l l under Pie . y, Ee , and Fo

d here on an t e , then rest o f o ur su ar y g . m ust sw ee ten to ur ala e and s uee ze a little yo p t , q m lem B oil th elin o f the a le s and the ore on. e pe gs pp o i a l tl w a bl f ma till it i er c res n it e ter, a ade o ce , s v y ood strain it and boil the s ru i h a little su ar g , y p w t g , till there is but ver little ou r it in ou r ie u on y ; p y p , p t o u er cr st and ak i u u in a li le y ur pp u b e t. Yo may p t tt uince o r arm alade if ou le e q m y p as . Thus make a ear ic but do not ut in an p p , p y quince . ou ma butte r them when the co me out o f h n Y y y t e ove , ’ or be at u the olks of tw o e s and half a in of cr p y gg , p t eam , wi h a little nu m w e e ned with su ar u t it t t e g, s te g p over a sl w fire and ke e i in it till it ust boils u ta o , p st rr g j p, ke e nd our cr t the rust in littl 06 th inl a p in the emn . Cu c e

h e - corner i s i k b h ie and send it to t e p ece , st c a out t e p t gle a . A Cherr P e a d r s la a little round y ie. Mak goo c u t, y the i s of o di h t u a the bottom and s de y ur s , hrow s gar t ; lay in you r fru it and su gar at top ; a few red currants d w l i h l d a d n slac oe s el w th t em ; pu t on the i , n baka i a k oven .

‘ Make a lum ie the same w a and a ber ie . p p y , goose ry p ld have i red le t it » t d a od whil If you w ou t , s an go e in the h r d i d a d i r o oven after t e b ea s rawn . A cust r s ve y g od with th ose err i e go b y p e . An E l P ie M ake a ood crust clean ut and w a h e . g ; , g , s the ls w ll t ti m in ieces half as lon at ee e , cu n p g your fi e e a m w i h e er t and a little ng r ; s son the t p pp , sal , beaten mace to r l e e he r hi h r low . Fill th di h you pa at , it g o e s

. with eels d h at r e d w il h ld , an put as muc w e as th ish l o ; ut on our co v r d b e i w ell p y e , an ak t . A l r m clean Founde Pie . Gu t some fiounders, w ash the , ‘ dr them in a cloth u bo them cut fi the meat y , j st il , o clean from t e bones ru ve r t e dish and a h , lay a c st o h , little a he fish fre sh butter t the bottom, and on t ; sea son w d r mind B oil the bone s ith pepper an salt to yo u . ‘ in the d ith a lit le bit of water your fish was boile in, w t m u s u m m a ti on co o n .

o th re Oi. p t r fo r he ie than strain it and a nough liquo t p , , pat h in

u n he to crus and bake it. you r pie : p t o t p t, Pi e a; d crus leanse a ! A Salmon e. Mak goo t, c piece of n we ll season it with salt mace an nutme l salmo , , d g ily » f G butter at th e bottom o the ris, and lay Melt butter according in your pic ; t e a lobste r boil it ick out all the esh ch it small , , p fl , op , bruise the bod mix it w ell with the butmr which m ust y , , , be ve ood ou r it eve r o r salrnon ut on fi e g ; p y u y p lid ,

and o it w ell . P ' A . m l er ie. Take two or three lobstersy boil thew ; h t h ni h e in take t e mea ou t of t e t h who le, cut t m fou r l ake t ll an e pie ce s ong. w ays ; t ou a the ”o wn d th moat

of the claws beat it w ell in a r on. with , mo tar ; rec pop r salt tw o s oo nfuls o f vine ar and a li tle , , p g , t molt h alf at ound f f u r p o re sh b tte , stir all to h wi ‘ e r m ge t er, th th c u bs of a penny roll rubbe d thro ugh a fine onllende s and the ol h y ks o f two e ggs ; put a fine

a u to - ove r o ur di h l M p y s , ay in your tails, and the rest

o f the meat over them ut n t ov and . a ; p o he c er, h t e

it in a slow oven.

R T DI HE VA IE Y OF S S FOR LENT.

aro uar f a e r ound of t ts o w t , a p a little 6m m : i m rise, close , and le t t si me r very softly till the rice is quite tende r ; take out the cinnamon than swee ter: ll w our alate rate half a ; y p , g

e and let it stand . till i i ld u nutm g, t s co ; then heat p fi e hr e » yolks of t e eggr with half a pint! o f white wine, mix

ll en: - sl them we , th stir them int!) the rieey set them on ain-r ' d he s rr t t ! dlin . fire , an ti ing all the time for fe ar o f cur g

Whe n t is an ood thickness and il t he o ir u i g , bo sy s p Ke ep stirring it till. yo ur put it! into: youn dish . ' rn s sx rnntnucsn co o n.

h d of milk let it t en ad two quaru , ' r take fi st the mint an d serve it n an hou , , p. — ' i e ake half a ound of ri il in R c Mills. T p ce, bo it a e i h a li le i uart of w at r, w t tt c nnamon . Let it ho il till a w ate r is all w asted ; take great care it does not burn then add fi ree ints of milk and he lk f an ; p , t yo o i rrin an egg beat up. Kee p t oh g, d when it boils take u Swe test our alate it p. e to y p .

An Ora n e -Fool. T ke the uice of ix oran es a d g a j s g , n e w ell b en a i t of cream a u arter of a six ggs eat , p n , q of u ar l d pound s g , a litt e cinnamo n an n Mix l o er d al t geth , an keep stirring ove r a

thick then: a little bi f bu er and ke s irrin is , t o tt , ep t g d d di h i till col , an s t up.

- - isen Porrid e “ B le Grad . f R g , ar y . Take a allon o wa er half a o und' of barle a ar r o a oun ‘ f t , p y , te p d o ' misin clcan washad a uarte r o a ound o f currant , q p s

w ashed and icked . B ell till abo ve half the w ater is , p ,

wasteds with two or three blades of mace ; then sweeten

n r la d add half a int f hi in to y - h pa te ; an p o w te w e . ' ' 4 Hmt Puddiu . Take a t of milk and four ba , y g , y l a e se on he fire to wil t u olks f e v s, t it t , be a p the y o n r in a lit sal w a eggs, a d sti tle t. Take two o r three s oonfuls of? milk hnd 'be at u with our e s and stir p , p y gg , iu ' the milk th n i h a w ooden oon in ne h d and , a w t sp o an , flour in the o h i in till f i kness t er, stir t it is o a good th c , u not to then b t o thick . Let it boil and kee it stirring, , p ,

r it in a d k h re . and pou ish, and stic piece s of butter e ' there; You m ayI u nit the eg if ytiu do not lik e it ; but ' it is xa reat additiou t h addl ll and a little iece g o t e p g , p ‘ o f; histcer stirr i lc t and ed n the mil m ake s it eat shor fine.

- Tallnzontt he - l - n the our bay eaves hefom ynu t i fl . ’l A le- Fritt rs B a he l s o ei ht e s and the pp e . e t t yo k g gg , n T HE EXPERIENCED COOK .

w ll o the r . and ain hem into w hites of fo ur, e t ge , str t a p a n a uart of cream m ake it as hot as ou then take q , y c an be ar your finger in it ; put to it a quarter o f a pin t o f s k ee uarters of a int of ale and make a o s ac , thr q p , p se t f hen co ol ut it e s he atin it w ll o it. W , p to th egg , g e to e h r then at in nutme in e salt and ou r g t e ; g, g g , , fl , to our batter should bg rfi t thick y our liking. p y , th e n

ins sli e r scra ed and fr . them in a d put in pipp , c d o p , y e al of batter quick

Pancakes. In a uart of milk beat six o r ei ht e s \ q , g gg , leaving half the whi tes out ; mix it w ell till your ba tter f n hi kn s You m serve to mix is o a fi e t c e s. ust ob y o ur r r w i li le milk th add the rest b d flou fi st th a tt , en y e r u in tw oonfuls o f beaten in er a l g ees ; t o sp g g , g ass of r li alt- stir all td ether cl an the ste w b an y , a ttle s 3 g , e an w ll u i a iece of bu tter as bi as a w ainat th p e , p t n , en dlef f bat e r mo in the an round h pour in a la u o t , v g p t at ‘ the batter be all over the pan shake the pan , and w hen ‘ o u think that side is e nou h toss it if ou cann y g , ; y ot, tu n it cleverl and when both ide a don la r y ; s s re e, y iti n

a dish before the fire ; and so do the re st. You m ust

t - r a . ak e care they are dry befo e sent to t ble, stre w a li l tt e sugar over them . To bake A les whole Put a l s in an earthen pp . pp e pan,

With a few cloves a little lemon- eel so e coar e su , p , m s gar, "

8. lass of red w ine ut them into a uick g ; p q oven, and h r in the w ill take an ou bak g. }a sta n P ears are six ea r . rs and ua t r h or P p , q e t em, do them whole the make a rett dish wi ne ; y p y th o whole , the rest cu t in u arters and h or tak q , t e c es en out. Lay them in a dee eart en- ot w ith a few clo a i c p h p , ves, p e e of lemon- eel a ill f red in d a p , g o w e , an quarte r o f a

o und of fine su ar. If the ears are ver lar e u t p p y g , p h alf a ound 0 su ar and half a int o f red wine ‘ g , p ; cover cpos w ith brown a r and b l e p pe , ake themtil they

are enou h . Serve them hot or cold lik g , j ust as you e them ; and they w ill be very good with water inste ad of

Wine .

THE EXPERIENCED C OOK .

m in ain as o u like . Se w i and put the ag , y aso n th a lit tle mace and cloves beat a ver little beaten e er a n d , , y p pp sal la the in a de an la two o r th ree ba t, y m ep p , lea v e s betw een e ach la e r u t in hal vin e ar and h w r y , g a te ,

o r ra e vine ar. over it clo se w ith a brow n a e r p g p p , d s d it to the oven le t it stand till co ld Thu an en . . s d o

s rats . Some use onl aus ice but that is net so p y p , go o d . " To rouse Mackerel. Wash t em clean o t them h ; g , an d boil them in salt and w ater till they are enou gh ; ta k e them out la them in a clean an cove r em i , y , th w th the li r li e e ar an wh o , add a ttl vin g ; en yo u send them to

taquls la fennel over them . , y

’ - OF HOG S PUDDINGS, SAUSAGE , are .

s First be fore ou k ll ho B lock Pudding . , y i a g, get a f rits boil them half an hour in water then drain peek o g , , nd ut them into a clean tub or lar e an then them, a p g p ; the ho and save two uarts of the blood and kee kill g, , p ill uite cold on mix it with rits and stir stirring it t q ; g ,

ther. Se ason with a lar e s oonful of salt them w ell toge g p , l d n m a uarter of an ounce of c oves, mace an ut eg to er an e ual uantit o f e ach dr it beat it w ell go , q q y ; y , , ak a h le winter- savor sw eet- mar and mix in. T e il y ,

h e enn - t o al stri ed of the stalks joram and t ym , p y pp , e ust eh on to season them and to and c Opped fin , j g , ' r t no ore . h next da take ve them a flavou , bu m T e y nd cut in dice scra e and w ash he e leaf of the hog, a , p t lean the n tie one end and be in to fill them mix gut c , , g ; fill hem be sure to ut in a deal of fat in the fat as you t ; p , e f ll tie th other d and make fill the skins thre parts u , e en , them what ength you please ; prick them w ith a k l of boil r B o il m and put the in a e tt e ing wate . e NCE co T HE E XPERIE D ok .

straw .

To mak e Sausa es. ake three ounds of rk f g T p po , at and lean to e ther w itho ut skin o r ristl s cho it g , g e , p as fine as o ssible se son with a tea- s oonful of beaten e , a p p pper, an tw o of salt some sa e shred fin ab ut three , g e, o spoon ' fuls mix it w ell to e the r h ave the u ts nicel cleaned g ; g y , ‘ ’ an fill them o r u t them dow in a t n rol h d ; p n po , the l t em o f what size ou lease and fr th m e f k y p , y e . B e ma es d sa a e goo us g s.

T CURE HAM O S, &c .

To collar B ee . Take a ie ce of thin ank of beef f p fl , and he skin f salt it with w bone it cu t t o , t o ounces of salt re tw o ounces of sal runella tw o of ha salt : half pe t , p , nd of coarse su ar and two ounds 0 w hite alt a pou g , p s ; d salts fine and mix all o e h r be at the har , t g t e ; tu rn it d and r ub i w ith the bri e e ll f e e r a t n w . or ei ht v y y , g d en take it out of the ickle w ash it d w i ays ; th p , , an pe dr then take a u arte r of an ou nce of clo ve s and it y ; q , uarte r of an o unce of m ace tw elve coru s o f alls ice a q , p , be at fine w ith a s oonful of be a n and a nutmeg , p te pe p a lar uantit of cho ed arsle with sw eet er, ge q y pp p y herbs chopped fine ; sprinkle it on the bee and roll it i ht u t a co arse cloth ro un d and tie it ti ht w ith u p t g , p , g ’ be ggar s tape ; boil it in a large copper o f w ater ; if a lar e ll ix hours if a small one five hour : ak g co ar, s , s t e it out and ut it in a ress till cold if o have ne ver , p p ; y u a ress ut i e tw een tw o boards and a l r w ei ht p , p t b , a ge g on it till it s col then take it out of the clo th and i d ; ,

cut it into sl Garnish w ith raw arsle . ices. p y o Pickle Pork e o rk cu i iece s of a Siz T . B o n p , t t into p e fit t lie in the tu o r an ou de si it to lie in rub o b p y gn , r ieces e l ith alt e r e take two ar s you p w l w s p t e , th n p t f on s t and tw o o f ba salt rub e ver o comm al , y , y H 3 C OK T HE EK PERI EN ED CO .

piece w ell ; put a laye r o f common salt in the bo ttom o f the ve ssel cover e ve r iece w ith com mon salt l , y p , ay them one on ano the r as close as ou can fi n y , lli g the hol l aces n the sides with salt s h ow pl o . A t e salt me lts on the to strew on more la a coarse clo th over the v p, ; y essel, a board over that and a w ei ht on the , g bo ard to keep i do wn Kee it cl se covered i ill t . p o t w k eep the w ho le ear P ut a ound of sal e tre and tw o u d y . p tp po n s o f bay

e ten s o Tak w a o n. e t p allons o f um w ater one ound of ba sal t o ne g p p , p y , nd of co arse su ar six ounc s of‘ salt e i l pou g , e p tre ; bo l al r an sk i n ld o e d im t whe c . h r t geth , o Cut t e po k in what iece s ou leas la it down close and o ur th li uor p y p e, y , p e q ver it a a i h on it o kee it do wn and v o . L y w e g t t p , co e r it clo item e air and it w ill be fit to use in a e se th , we k . If find h ickle be ins to s oil bo il an d ki i yo u t e p g p , s m t ; he rk whe n cold pou r it on t po . ll ama e a hind uarte r- of Mutton . ak ton T q mu t , cut it h ta e an ounce of salt etre a ound f like a am k p , p o co arse ' su ar a o nd of common salt mix the m an g , p u ; , d rub the ham la it in a hollow tra with the skin dow n ards , y y w , er da fo r a f rtni t then roll in baste it ev y y o gh , it saw

dust and han it in t e wood- smoke a fo rtni ht boil it , g h g ; , ’

and han it in a e and out it ont m rashers. It g p , fin l does not eat we ll orag but eats e y bro iled .

k a fat hind- uarter of ork and cut Ta e q p , ’ a fine ham Take two ounces of salt etre a o rmd of . p , p of coarse su a r a o und of comm on salt and tw o ounce g , p , s ‘ of sal ru lla i all to ethe r and rub i we ll p ne ; m x g , t . Let it lie a month in this ickle tam in and bastin it ever p , g g y da then han it m w ood- smoke as ou do be ef in a y ; g y , lace so as no heat comes to it and if e dry p , ; y ou k ep them l n han the m a m nth o r two in a dam lac o g, g o p p e, o he will be mould and it w ill m ake t em ou t s as t y y , h fine and hor Ne ver la them in wate r till ou boil s t. y y them and hen boil m no a co er if ou have one , t the pp , y , or the bi o ha e Put them in the cold war ggest pot y u v . Tl-iE EX E ED c P RIENC o o n.

hours before

it boils. If i it if m l ; s a l, while before the water ’ fore dinner ull be , p cd

Hold a red- hot tire r d ke a few r as ea y, ta and if l ings in a sieve , s t a l o ver the dish ; then la m th ham and with our fi n e e , y g r m ake figures tout: the h dish B e r e dge of t e . su e to bo il the ham in as much ater as ou can and skim i w y , t all the time till it boils. a l a f It must be t e st our hours before it boils. This pickle does finely for tongues afte rwards to lie is ° it a fo rtm ht and then hu n in wood- smoke a f r ni ht g , g o t g , or boil tbem out of th e ickle p . When ou bro l an f h h m i y i y o t ese a s n slices, hat e boil ing w ater read and let the slices lie a minute or two in the w ater n broil them i u h alt and , t takes o t t e s , m ke h a s t em eat finer.

M OW

O F P I C K L I N G.

lar e fort- ro wn nuts be for g g , e e are hard la th em in sal t- and water let them lie th y , y ; o da s then shift th m into fresh water let them lie tw y , e ; r n hift them a ain and l them two da 3 longe , the s g , et he ee a take h em cut of the wate r and u dr in in thr ys ; t , p t a ' ick i ar When the ar is half full at n a lar e a p l ng . j , i g o nion s t loves. To a hundre d o w s u t tuc wi h c alnut , p in half a int f mustard - seed a uarter of oun ce of p o , q an m ace half an f black er h ounce of , ounce o pepp , alf an

i i - ddish : allsp ce s x bay leave s, and a stick o f horse ra

hen fill the ar a d u r ilin vin r over them . t j , n po bo g e ga Co ver th m w ith a ' late and w hen the are cold tie e p , y , ’ them dow w th a blad r and l he r nd the w ill be n i de eat , a y fit tb e a in two o r thr The next ear if an t ee months. y , y T HE EX E o 92 P RI ENCED c o n .

r a bo i u the ine r em ins, l p v ga

cold our it o ve r the w alnu ts . e b , p est pickle for use ; therefore you may add m o re vinegar to

It wha u antit on lease . If ou ickl a r , t q y p y p e g eat w an e at h f man alnuts, t em ast, make ickle fo r a d r tw o the re t kee in a stron ri bun re o , s p g ne of salt w ater boiled till it w ill ear an e and as the and , h gg, pot em ties fill them u w ith those in the salt and w ater p , p . r h ar cov red i l Take ca e t ey e e w th pick e. le Gher n h k To pick kins a d Frenc B eans. Ta e five hun dred herkins a d have read a lar e earthen an of g , n y g . p ri wat r n d salt all n f a r s e a , u t to ever o o w te p , p y g tw o 1111 s of salt ; mix it w ell toge ther and pu t in the gher ins w ash them out in tw o hou rs and u t them to drain , , p , let the be dr and in a ar m the me an ime m y , put j t ge t a bell- metal t w i h allon o f the best white wine vin po , t u g e ar half an ounce of cloves and m ace an ounce of g z , alls i ce an o unce of mu stard- seed a stich of ho rse - radi p , , sh cut in slices six b a leaves a little dill tw o or thr , y , , ee race s of in er cu t in ie ces a nu tme cut in ie ces g g p , g . p ; and a handful f sal boil it in e/ ot and i a t th p , put t o ve r ' th her ins co er clo s do n and le h m e g k v e w , t t e stan d tw ent - fo ur hours then ut th em in the o t and sim y ; p p , me r them over the stove till they are gre en be careful ' no t to le t them boil if ou do ou will s oil them then , y y p ut them in a ar and v r them lose dow n till old p j , co e c c ; then e them o r i ladde r d leather o ve r ti ve w th a b , an a th u t them in a c ld dr lace Mind alw a s t at ; p o y p . y o ke ickles tied do wn lo d ak them out w i ep p c se, an t e th a w ooden s oon o r o ne ke t on u r ose p , p p p . To ickle lar e Cucumbers i l Tak lar e p g n s ices. e g cucum bers before the are too ri slice them the thicknes y pe , s o f cro wn piece s in a pew te r dish ; and to e very dozen of cu mbers sli e tw o lar e nions thin and so n i l cu p g o , o t l you h h ndf l ave filled the dis , w ith a ha u o f salt betw een e ve r row then cove r them w ith anot er ewter dish y ; h p , and let them stand tw ent - four hou rs ut them in a y , p cullende r and le t them dram w ell ut hem in a ar , ; p t j TI E Exrm ua uc an COOK .

in in r cover them o ver with white w e v ega , and let th em stand four hours pour the vinegar fro m the . in a cop r ce an and boil it t a little salt : t h pe sau p , pu to t e a l mm a little whol cucumbe rs litt e , e pepper, a large rac f in r sl ed then our the boilin ine r e o g ge ic , p g v ga o n. the ar ld Co ver close, and wh en y e co , tie them do wn. wo or thr The w ill be fit to eat in t ee d a s. y ~ i l Beet- Root Set a o of a p ck e . p t spring water on the h n it boil in the ee fire, w e s put b ts, and boil the m till ke and Wi h tender ; ta the m out, t a knife take o ff all cut th em in pieces according to your fan cy ; u t them in a ar and cove r them with cold vin e ar p j , g , n hen o n use i tie the m dow close : w t, tak e it o u t of a es pickle , and cut it in what p you like ; pu t it in a little dish wi ckle ov r or us i for sall or th pi e ; e t . ads, garnish. ' » l‘ake ni n when h 1 W m . o o s t ey are dry enough la a r he r to y up tbr winter, the sm lle t are the be tte the y look u th em n d em rin w ; p t i a t, an cover with sp g a ter wi a hand l lt le m il u the n , th fu white sa , t the bo p, ’ strain them of and tak e thre e coats od ut them on a , p , c lo th and let two eo le take hold of it one at e ach end , p p , , rub them backward and forward till they are dry ; then put them in bottles, with some blades of m ace and and t in ie ces ve l d cloves, a nutmeg cu p ; ha doub e is tille d hi in r il it u a li w te wine v ega , bo p with ttle salt, and ut it o r th nions when the are cold rk th p ve e o ; y , co em cl and ie a ladd r and leathe r ov r i ose , t b e e t. the c To pickle Red Cabbage. Slice abbage fine cro ss w a s u : d h y ; p t it on an earthen is , and sprinkle a hand ful of suit o er er t with anoth d let it v it, cov i er dish, an stand twent - four h r ut it in a cull r o dra n y ou s ; p ende t i , and lay it in a j ar ; take white wine vinegar eno ugh to ver it a little clo and aus i e ut them in co , ves, mace , p c , p wh l ith one en f co ruised fine o e, w p nyworth o chineal b ; il d bo it up, an put it over ho t o r cold which you like b est, and cover it close with a cloth till cold, than tie it over w ith leather. O T HE EXPERIENCED CO K .

o or ke M oes o Melons e T pickle ma ang f , ar .

To ickle am hire. Take su hire that is re n p S p p g e , lay an r w tw r hr it in a clean p , th o o o t ee han dfu ls of salt ver it wi h s rin w ater over, their co t p g , let it lie tw ent . y fonr hou rs u t it in a clean bras sauce an throw in a , p s p , dful of salt and cove r it with oo d vine han , g gar . Co ve r an cl se and se t i over a low fire l the p o , t s , e t it stand ill i is t l reen and cris then take t t t jus g p, i off in a mo for if it stands o be soft it i ile d ment, t , s spo ; put it in a i klin o t and ver clo se : when it is col p c g p , ea d, tie it down with a bladder and leather and kee i f , p t or use . Or you may keep it all the year in a very strong brine o f ‘ salt and wa r throw it into vine ust bef re te , gar j o you use it.

To ickle As ara us . Gathe r our as a s and l p p g y gu , ay them in an earthen pot ; make a brine 0 water and salt str n enou h to h ar an e our it hot on them o g g e gg, p , and ver When on us l e s co ed . e them ke it clo e , ay them in ’ r t ur en i col wate w o ho s, th i and butter them for table . If ou use th m as a ickle boil them y e p , as they f e rine and la the i come ou t o th b , y m n vinegar. i Name-tics B uds or & cds Tak To p ckle . e the see ds fresh of the lant when the are ett lar e but be p . y pg y g , hard and throw them i th fore they gro w , nto e wine vinegar that has been boiled up with w hat spices

r eable . Kee them close sto ed in a t are most ag e p pp bo tle . da They are fit for use in eight ys. o s o el 1 h pickle or make Maug e f M ons. Take green . me ions as m an as ou lease and make a brin s , y y p , e trong enough to hear an e gg then pou r it boiling ho t on the n kee in them dow n uite under the melo s, p g q brine ; le t h tand five or six da s then take them t em s y ; out, slit down on one side take ou t all the seeds the m , , scrape or m little in the inside and wa scoo p the a , sh them clean ater then tal e a love f arl with cold w ; g ick , a little n tme sliccaanfiw llope e m ger and u g , l p r ; i ut all r nall into the melons filliri hem n tio y , zt pw ith then lay them in an earthen pot w ith the

ward and take one art l of mustard and two slit up s, p parts

THE EXPERIEN CED COOK.

time double h the tea co e rou h a it le s , t at s m. may m th g l t , a d d d i n let them stan two ays . mic tw ce o r th i e w hen i i cold t i t ed r c ; t s pu n. a mus ard se ,

- and some horse radish ; cover it close . Rules to be observe in Picklin Alw s use sto n am d g . ay e j for all sorts o f pickles that re sire ho t pickle Th fir t char o t on l e s ge is the least, r these n ly as t lon er but ee k f r i salt , k the pic le be tter ; o v negar and ' p w enetrate thr h l ear h e l stone and l. p oug a l. t en v sse s ; lass e the nl i B e g ar o y th in s to keep pickle s n . . never o t i t at your han s in to take ickles ou , t will ’ ’ p soo s o th m d i e r t ti n p e . The best metho s, to ev y po e a w o d s ll f lit le k ickles o en poon, fu o t holes, to ta e the p out with.

o r c. M AKING cu rs , &

A ound Cake. T tP ake a ound of bu tter, beat it in an “ earthen an with our h f on w a i l it is lik p y an e y , t l e s fm c thick cream have read tw lve f i ; y e eggs, but hal the wh te s ; beat th well and beat th m u wi h the bu te r a em , e p t t , pound of fl aur beat in it a ou nd of s nd a fe w cara a , p ugar, a w y s. B eat it w ell to ether for h o u d o g an our with y r han , r a at w ooden s o on butter a an a t it in and th p , p , nd pu , en m i a t an hour in a i qu ck oven. 1 chan e ut in a oun d of u r nts washe and g , p , p c r a , d pr022} A chea Seed Cake Yo u ust take half c of p . m a pe k.

flour a ound and a half of butter t it in - a c , p , pu san ep w h a int of ne i it w m lk and se it o t e. fire t ke a. p , L n h ; a . und of su a half o r an ounce o f. aus ice beat fin p g , p e,, and mix with the ou Wh n r. e t b is el d fl he utter m te , pour he milk and butter in the middl f ur a d w rk t e o the flo , n o i t u lik e aste . Pou r in w ith the milk half a in t of p , p ‘ o odale east set it bef e th us i g y ; or e fire to rise, j t before t T HE EXPERIENCED COOK.

goes to the oven. Eithe r pu t in curran ts o r caraway seed nd bake it in i Make i i s, a a qu c k oven. t n two

a e s. he i l ta e u a d c k T y w l k an ho r n a half ba king.

To sn e B uns. Take two o unds f o r a ak p o fl u , pin t of ale

st ut a little . sack in th e a hr , p , yeast, nd t ee firaten knead all to ether with a little w arm mil nut , g k, e n alt and la it befor th m g, a d s . y e e fire till it rises very i ht then knead in a ound of fresh bu e d l g , p tt r, a poun of h carawa comfits and bake th toug y , em in a quick oven i wh t sha e ou le ase on floured a er n a p y p , p p .

‘A PRESERVIN OF CUsl RDS, J ELLIES, G, &c .

e l quart of n w mi k , sw eeten te ate i a little nutme beat u i ht tn. your tas , gr n g, p e g l ve ut h lf the w hites be a them u we ll sti eggs, ea o a , t p , r

il - n a e it in china bason o u into the m k, a d b k s, r p t them in a deep china dish ; have a ke ttle o f w ate r bo il e t the cu in let the w ate r come above half wa ing, s p , y , l it b il too fast for fe ar f it but do , not et o , o s getting

e s You a add a little rose- w a r in th cup . m y te . ' ’ B l o calf s fe et in . l Golf s Foot J elly . o i tw a ga lon of a rt strain it le t it wate r till it comes to qua , , stand till

d skim off t e fat and take the ell u clean . f col , h , j y p I in i e bo om leave it u ell there is any setfl g n th tt , ; p t the j y i e th a nt of mountain wine h lf a ound n a sauc pan, wi pi , a p i o f four l r e l m oaf sugar, the j u ce a g e ons ; beat u p six or i f e s w ith a w hisk then h m eight w h tes o gg . , put t e

s d all o e the r till it ils . t it in a auce pan, an stir t g bo Le r d lar ne l ba boil 9. flew minute s. Have ea y 3 ge flan g, it in it will run thr u h uick our it in a ain till pour , o g q , p g cle r th ad a lar e china bason with it runs a , en have re y g ,

v l b . l the ell run the lemon pee s cut as thin as possi le, et j y d e it a fine mbe r i t . bas n n ls bo h iv u n o that o , a the pee t g l r a r wi a lean sih er s on fill co ou , and also a fl vou : th c po tin glasses r THE EXPERI ENCED COOK .

r ve Dam s whol e To p eser e, ar .

Stri currants from the s lki p ta , put them i a st n ar sto it close se t it in a ke ttle of n o e j , p , boilin g ater half wa u the ar let it boil half an hour w y p j , , tak

s rain th uice throu h a coarse hair- it out. and t e j g sieve f u a ound o f su ar to a pint o juice p t p g , set it over a

i ar fire in a reservin an r - fine qu ck cle p g p , o bell me tal k irrin i till the su i el d skillet ; ee st g t gar s m te , then skim a as it rises Whe n the ell the scum 08as f st . j y is very l d fin ur it in alli ots hen d c ear an e, po g ; w col , cut white a er the size of the to 0 the ot and la on the p p p p , y ell d the a rs in brand cover the to cl wi j y , ip p p ose th w hite a er an rick it fu of holes set it in d p p , p . ; a ry lace ut me in lasse and a er them p , p so g s, p p Ras berr J am Take a int of current l p y . p j e ly , and a u art of ras berries bruise them w ell to ethe r q p , g , se t them o v r a e ke in them stirrin all e slow fir , ep g g the time till

it boils. Le t it boil entl half an hour and stir itm und g y , very often to kee p i t from sticking ; ou r it in galli ou do currant ell an kee it fo r y j y , p use . r hr ar for two o t ee ye s, and have the fu ll ras ber

A fiae 83/t t Cow . Make a syllab ub o f ei ther c der or wine sweeten it rett sweet and rate y , p y , g nutme in then milk into the li uor when this is d n g ; q o e , our over the to half a int or a int of cream accord p p p p , an it of s llabub ou m mg to the qu t y y y ake . ‘ You ma make this at home o nl have new milk . y , y ; ak i a h as milk the d m e t s ot cow , an out of a tea t or an such thin o ur it in holdin our ha d v , y g, p , gy n e ry t igh .

To reserve Dem ons whole. T ake some dam n p so s, and cu them in ieces ut them in a skillet t p , p o ver th e fire; w i s much w ater as will cover h m th a t e . When they are boiled and the li uo r rett stron s r , q p y g, t ain it ou t ; add for ever ound of the damsons wi ed clean a ou y p p , p nd f sin le s ar ut the hi o g refined ug , p t rd part o f the sugar in ‘ the li uor set it over the fire and when it simmers u q , , , p t ‘ in the damso s boil them once well take them o tl f p ; , or T HE EX E E D P RI NCE COOKq

half an hou r cove re d u close se t them on a ain p ; g , and simmer them o ver the fire after turning the m take the m out and u t them in a b n w al h r , p aso , stre l t e su ga that w as left on them and our the h li or er , p o t qu ov . Cover them u and let the m stand till nex d then bo il th p, t ay , em a ain till the . are eno h . Take them u and u t th g y ug p, p em in ots boil the li uo r till it ellies and our it o n them p q j , p , when it is almost cold so a er the u ; p p m p. Gooseba ries whole without S r he ta ti ng. Take t l ar e st rese rvin oose b rrie s and h l g p g g e , pick off t e b ack e u n t th stal then he ye, b t o e k, se t t m over the fire in a o t of w ate r to scald cover close but n il bre p , , o t bo o r ak, and whe n the are tender take them u in cold w ater . y , p ; then take a pound and a half of dou ble refined su ar to a und f s berrie and larif e su ar h po o goo e s, c y th g wit r in a d f r w n he s te , a p t to poun o suga ; and he t yru p is cold u t the oose be rries sin le in the reservin an , p g g p g , ut the s ru to them and se t them on a entle pre p y p , , let hem b il but no t o f l the greak and t o , to ast, est y ; when the have boiled and o eiv that the su ar y , y u pe rc e g d m i i has entere the , take them of cover the m w th wh te r and se t them b till the nex da t ke them o pape , y t y ; a ut r and boil the s ru ti l it ins to e r o f the sy up, y p l be g b o y, k and u t it to them a ain set them o n a entle re s im p g g , l h m immer entl till ou erce ive the s ru (1 e t t e s g y, y p y e them all se t the b till the ar col will r0pe ; tak , m y y e i a r boil some ooseberries in fair w a er co ver w th p pe ; g t , i uor is r rain i u e st d d when the l q st ong, st t o t. L t it an et and to e ver int take a ound of dou ble to s tle , y p p efi d su make a ell of it u t the o eberries r ne gar, j y , p g os in lasses when t e are cold cove r them with the ell g , h , j y , a e r them w e t an!half dr the a er that o es in the p p , y p p g de it cl se d e h i a e r over msi , o s own be tt r, and t en wh te p p

lass . Set it in our stove or a d lace . the g y , ry p o r serve Currants Take i t of our cur I p e . the we gh y a ts in su ar ick ou t the seeds take t a o und o f r n g , p ; q p f a k o f a r le m elt then ut in the sugar hal j ac w te , t it , p and le t th d leisur l skim them a d take be rries, em o e y, , n T HE EXPERIENC ED co o n .

To serve P eaches ae pre , r .

To preserve not e and take the we i ht f them in su ar we t h too rip , g o g , t e su a w ith a little water and ut in the be rries g r , , m b il o f l tak he d p kin them h let the o s t y , e e o brea g ; w en th lear take hem it d l he s ru ll i ey are c , t an boi t y p ti t b k enou h then n nd wh h e thic g , put em in agai , a en t ey a ld u them i re co p t n glasses . fore o u sto ne them h n ed mak the s r a y ; w e ston , e y u t in the cherries boil them slow l at the first til t e ; y , y are thorou hl Warmed then boil as fast as ou g y , y when the are iled cl ar t in h ell w ith y bo e , pu t e j y , near their w eight in sugar ; strew the sugar on the che ra fo r the co lourin be ruled b our e e to a nd g, y y y ; pou f u ar u t a a k of a er strew the su ar on th o s g p j c w t , g em re he boil and u in the ui e of currant s befo t y , p t j c s oo n e oil after th y b . rv M lb hol e s m m l i “ To prese e u erries w e. S t o e u berr es ove r the fire in a skillet or preserving pan ; draw from them a pint of j uice when it is strained ; then take th ree f r w et r pounds o sugar beaten ve y fine, the suga with the in of u ice boil u ou r su ar and skim it ut in tw p t j , p y g , p o f ri e l rri and l t them and in pounds o p mu be es, e st the sy rup till they are thoroughly warm then se t them on the fir d le them boil ver entl do them bu half e, an t y g y ; t h and u hem n the s r ill next da h enoug , p t t by i y up t y ; t an boil them e ntl a ain w hen the s ru is re tt hi k g y g y p y t c , and will stand in ro und dro ps ; when t ls cold they are u ll in a al i o f r enough ; so p t a to g l p t o use . r serve Peaches Put ou r cach s in b il To p e . y e o in wa ive them a s ald but no le th il ter, just g c , 0 t t em o ; tak em ou t and u t the m in cold wat r then d them e th p e , ry

in a i v d u t them in lon w id - u d bo ttles s e e , an p g e mo the to half a dozen of e ac hes take a uarte r of a o und p , q p ' of su ar clarif i r i v r eaches and fil g , y t, pou t o er yo u p , N E co o T HE EXPERIE C D k .

bo les w ith brand . to them clo se and k the tt y S p , eep them

in a dry place . To res r e A ricots r ri s d d p e v p . Pare you a co t , ivi e them in halves to tak e out the s ones an ive them a li h t , g g t boilin in a int o f w ater or acco rding to o ur u antit g p , ~ y y of fruit ; then add to the w ater afte r taking o ut e fnh t the we i ht f our a ricots ar and bo il i ll i g o y p in sug , t ti t comes to s ru ut in the ricots a ain d a y p ; p a g , an give l i them a li ht bo lin takin 0 the scum as it ises. g g, g r When the s ru ellies it is enou h : th n take y p j , g e u p the ’ a ricots and cover them w ith e ll p , th j e y ; put cut paper o ve r them and la them do n h n c d , y w w e ol . To eserve A r ots r ake pr p ic g een. T apricots w hen they are oun and tender co dl hem a lit le ru y g , d e t t , b them ‘ w ith a oar e lo h e he kin thr h c s c t to tak ofi t s , ow t em into w ate r as u d them and them in the sam e y o , pu t w ater o ‘ they w e re coddled in ; cover them wi th vine leaves and w hite a e r r s m e in m the to : he l se p p , o o th g ore at p t c o r y ou kee p them the sooner they are green be sure you do not le t th m bo il w hen th are ree n w ei h them e ey g , g , and to ever ound of a ri take a ou nd o f loai‘ y p p cots, p su ar ut it into the an to e r ound f su ar a ill g , p p , ve y p o g , g ' of ater boil r su n d r a li l and s i w ; you gar a w ate tt e , k m it then u t in ou r a ricots le t them boil o e ther till , p y p , t g our fruit lo ks clear and ou r s ru thick skim it all y o , y y p ; e ime it is boilin and u hem in t cov th t g, p t t to a po ered w ith a er di e in brand p p , pp d y .

Plum Take . lums before the have an s. p y y stone s in them which ou m a know b u tin a in , y y y p t g p throu gh ; coddle them in m any w aters till they are as gre en as grass ; pe e l them and coddle them again ; y ou mu st take the w e ight of them in su gar and m ake a sy ru u t to ou r su ar a int of w ater the n u t the m p ; p y g p , p in se t t em on the fi re to bo il slow l till the b e clear , h y , y ,

skimmin them often and the will be v r re e n . Put g , y e y g

them u in lasses and e the m f e . p g , ke p or us To kee G een Peas till Christmas Take fine oun p r . y g s hell he m thro in nder t dra n pea , s t , w them to a culle o i , I 3 T HE EXPERI EN C ED COOK .

‘ then la a clo th fo ur or five times do u ble on a table d y , an s read them thereon a dr them ve r w ell an have p y y , d y o u r l fill them and cove them wi h bott es re ady, r t m utton su e t c o ll c felt ; when it is a little o l, fi the ne ks almo st to the e cork them and tie a bladder and a le ather o ver he t p, , t m, h m in cold r lac and se t t e a d y p e .

To kee French B eans all the Year. Take o un p y g beans, athered on a dr da have a lar e tone ar read l g y y , g j y , ay a la er o f salt at the bottom and then a la e r of be y , y ans, ‘ th n alt and then beans and so on till th e s , e jar is full r them th al and i o cave w i s t, t e a c arse clo th over them and a board on that and hen a w ei ht to e , t g ke p it close from all air set th em in a dr c llar and w h n , y e , e you us e them take som e u and cover them clos , o t e again w ash o n d l th se you take o ut very cle a , an e t the m lie in so ft w ate r e - four h ur shif in the w at tw nty o s, t g er often ; when u b il th m d n t u t an salt in the r y o o e , o o p y w ate . To kee Wkite B adla ce P ear Plums or Dam n p , , so s,

arts or Pies. Gather them when full r n T g ow , and j ust i s e be in to turn Pick all he lar es th y g . t g t o ut ; save about two thirds of the fruit : to the other third put as m uch Wate r as ou think w ill cover them boil and sk y , im them ; when the fruit is bo ile d ver soft s rain y , t it through a coarse hair - sieve and to ever uart of this li , y quor, put ’ a ound and a half of su ar boflit and skim i p g , t very w ell ; then thro w in our fruit ust ive them a scald y , j g , take them r h ld oi? the fi e , and w en co put them into bottle s with w ide mouths our our s ru over la on a i , p y y p , y p ece of hite a r and co ve r them cl w p pe , ose .

Ice Cream . Take two ew ter ba ons one r p s , la ge r than the othe r the inw ard one must have a close c ; over, in i u t cream and mix it with r wh ch p , aspberries, or what ever ou like be st to ive it a avour and y , g fl colour. Sw eeten to our alate then co ver cl se y p , o , and set it in Fi l i i i th e lar e basou . l t w th g r ce , and a handful of sal t : let it stand in this ice three uarte rs of an ho u r, uncove r it aud' ir the ream w el , st c to ge the r ; co ver it close a ain and let it stand half an o r lon er f g , h u g , a ter

E 104 T HE X PERIENCED co on .

w ater ve r w ell scra e the outside o f it dr it in a y ; p , y cle an cl h d la i 111 he ru le t t lie three o t , an y t t sy p ; i o r fou r d s nd cove r it close he s ru m st be ri h ay , a ; t y p u c , and ee it ho t ood wh le but let it not boil la i k p a g i , ; y t u n a ie lat to l it d d kee it po p p e, et ry ; an p near the fir e i d o ve e, l st t iss l .

m a ma

o r MAD - E WINES, dre .

W k w h nd d w e i is n ine. Ta e t o re ht f r Ra i u g o aisins, lk and all and ut them in a lar e ho she ad fi l sta s , p g g , l it i a le t them stee a fo rtni ht s ir in w th w te r, p g , t r g them da ur off the li uor an d ress he rai i every y ; po q , p t s ns. Put bo th liquors to ge ther in a nice clean vessel that will h ld it for it m ust be full let it stand till just o , ; it h done hissin or makin th e least noise sto it clo as g, g , p se ,

s and six months . Pe it and an d let it t g , if y ou find it ” c ar a k it 06 in anoth er vessel st0 it l s le . r c ; p c o e for

lon e r h n . o l it three months g , t e b tt e , and w hen used

decanter it off.

W Pick e ld r- e f ll d i . e b r s u i u El er ne e ri r pe, p t them in and set the m in an n r k a stone j ar, ove , o a e ttle of er till the ar is h th u h en boiling w at , j ot ro g ; th take the m o u t and strain t e throu h coarse clo th w rin , h m g , g h rie and u t h cle ing t e ber s, p t e j uice in a an kettle : to e ver uart of uice ut a ound of fine Lisbon su r y q j p p ga ,

it el . Wh i e r oil it and skim w l en it s cl a and. fine b , , po ur a ar whe n cold cove r it close and kee it in j , , p it till y ou sin w ine then when ou tun ou m ake rai ; y y r w ine , to e ve allon of w ine u t half a nt of the e ld r s ru ry g p pi e y p. Take tw e lve und Orange Winc. po s o f the best po w de r su ar th e white s of ei ht or ten e s well beate g , g gg n, into six allons of s rin w a er and il i three n g p g t , bo t an;

ers of an hour. hen old i x f t W c , put in t si spoon u s of T HE EXPERIENCED COOK . 1 05 W Goo berr Curre nt and Cherr ine. se y, , y

' and the uice o tw e lve lemo ns w hic bein are ye ast, , g p ‘ must stan d wisl two ou nds of White sugarin a tankai p ' ‘ and in the morning slu m 06 the to then pu t in the ' dd h r nd ran e b not water a t e juice and i s of g s, nt the white arts o f th e rinds and so let it w o rk all p , gether two days and two nigh ts; add two qu arts o f

Rhenish or white wine and u t it in o ou r vessel. , p t y W ' G b rr ine. G a her e dr ather oose e y t goo s b erries in y we , h the are half ri e ic h e m a d i e a e ck w en y , p k t , n bru s p in a tub w ith a w oo en m alle t ; then take a h o rse- hair l d re s them as m u ossible i h b e ak c oth, an p s ch as p , w t out r ed When all he ice i r s e d in the se s. t u s e s ou t to g j p , e v r allon of oose be rr es a t thre e o unds of fine e y g g i , p dr der ar stir o e t er till the su ar is di pow sug , it t g g s yed u t i n a ca k w h h m ust be u ite full : if ten so v , p t i s , ic r welve allons le t i a fo rtni t if a tw ent o t g , t stand g ; y all n cask five weeks Se t it in a cool lace then g o , . p , draw it off fro m th le es Clear the ves l of the le es e , se , and u r in the l ar i u o r a ain If it b e ‘ a ten po c e l q g . allo cask le t i stan d re e m onths if a tw ent al g , t th ; y g p r u h en b l lon, ou mo t s th o tt e it 06. ra W at d Cur nt ine . G her curran ts on a fine r da y y , When th e fr it is full ri stri and u t them in a lar u pe, p p ge

n a nd bruise them w ith a w oo den estle . Let h pa , p t em stand in a pan or tub tw enty - four ho urs to fe rm ent ; then ’ run it throu h a hair- sieve and do not let o ur hand g , y touch the li uor . To eve r allon o f this li uo r ut two q y g q , p oun ds and a half of w hite su ar s ir it w ell to e ther p g , t g , and u t it in oun ve ssel. To eve r six allons u t in p y y g , p a u art o brand and le t it stand six w e eks If fine f y, . i t is , gottle it if no t draw it OK a cle ar as u an nto ; . , s yo i r . anothe r vessel or large bo ttles ; and in a fo rtnight” bo ttle it off h rr Wine P l w h f e o C e y . u l che rries en ull rip ff the

- stalks an d ress them hro u h a hair sie ve . To e ve r , p t g y allon f li uor ut tw o o nds o f lu su ar beat fine g o , p p u mp g , stir it e er and u it in a ve ssel i must be f ll tog , p t , t u ; T HE EX PERI ENC ED COOK .

To make Mead, arc .

when it has do ne w orkin and m akin an n ise g, g y o , sto p i c o f ree m th and bo ttle it o ff t l se or th on s, .

Ra b rr Wine. Take fine ras be rries bruis sp e y p , e the m i f a s oon then strai the hr w th the back o p , n m t ough a

annel ba into a our ar. To e ach uart of uice fl g fl j q j , pu t a und of double refined su ar stir it w ell to e ther d po g , g , an l l t s d thr da th cove r it c ose ; et i tan ee ys, en pou r it of

clear. To a u art o f uice u t two uarts o f white wine q j , p q , bo ttle it off It w ill be fit t drink in a w e k B r o e . an dy m ade thu s is a ve r fine dram and a much bette r y , w ay t han e n h berr st epi g t e rasp ies. W ke Morella ine. Ta two gallons o f White wine, and

tw enty pounds . of Mo rella che rries ; take the stalk d br i h m ha the s n s, an so u se t e t t to e s m bro ken : re s he u ice into the w ine and ad ‘ p s t j ; mace , cinnamon and nu tme an o unce of each tied in ab , g, , ag, r ssl bruised and han it in the wine when ou g o y , g , y pu t it

in the cask . i T e fi n of l if Cowsl Wine . ak ve ou ds ol su p p gar, and f ur allons o f w ate r simmer them half an hou r o g , to dis e h s ar when it is cold ut in half a solv , t e ug ; , p pee k o f ow li flow e rs icked an d entl bruised then dd c s p , p g y } a nf l of eas and be at it u with i f two spoo u s y t, p a p nt o s

ru of le ons and a lemon- eel o r tw o Pour the wh p m , p . o e in to a cask let them stand close sto e d for three da s , pp y , that they m ay ferment ; then put in some j uice of cow sli s and ive it room to w ork w hen it has s d p , g too a m onth draw it off into the bo ttles u ttin a little lum , , p g p h of loaf su gar into ea c .

' ‘

1 0 make Mead. To thirteen allons o f water g , pu t hir ounds of hone bOIl and scum it w l t ty p y , el ; the n tak e ro semar th me ba - le aves and sw e et- briar o ne n y , y , y , , ha d f l all to ethe r boil it an hou r ut it into a i u g ; , p t ub, w th

i le round malt stir it till it is new - milk w a. l tt g ; arm ; i r h a clo t and ut it int the tu b strain t th ong h, p o again ; cut a toast and s read it o ver with ood east and , p g y , pu t it into the tub also : and when the liqu or is cove re d o ve r ‘ w ith e ast u it u in a barre l then take of loves y , p t p ; c , t

T E E EXPERIENC ED co ok . W uinc a d mo ine. Sage, ! e, n Le n

gallon of liquor u two pounds and f fi su ar le t the v sse l b full nd st o ne g ; e e , a op it ' ’ clo se ; the longer it stands the better ; it w ill keep’ a ' ear in the vessel bo ttle it off. The small damson is the

ha t o m a u t a ve r s all l of doubl - re n d e , Y u y p y m ump e fi e l s“ in e very bo tt e. ine a e four ha f l f r a b fi e W . T k nd u s o ed; s ge, eat it in a t morter ik reen sauc e ut it into a uart o r s one l e g , p ! f ed w in a d le t i tand thre e or fou da s close sto ed e, n t s r y pp , s akin it t c o hrice the let it stan d and settle h g wi e r t , n , an d the nex t day i the morning take of the sage wine . n th ee s oo ul a d of ru nnin wat r o e s nful r p nf s, n g e n poo , ing afte r it one hour o r be tter ; use this from Michael mas to the end of March ; it will cure any aches or hu . ’ m ours in the ints dr rheu ms ke e od all diseases to jo , y , p h d re i l he d ad s and t e fou rth eg e t he ps t e pal y , co nvul

‘ i n in h sinew s shar ns t e m e mor a d fro h s o s t e , pe h y , n m t e

‘ be i in o f takin it w ill kee the bo d mild stren t e g nn g g . p y , g h n n tu e till the fulness of o r da be finishe d no thin a r , y u y ; “ w ill be h n ed in o r s ren th e xce t the Chan e C a g y u t g , p g 0 the hair ; it w ill ke ep y ou r te e th sound that w e re no t corrupted befo re it w ill kee p yo u from the o h oints o r bo d r any swellin gs o f t e j y . r i w hen t ! uince Wine . Take y o u qu nces hey are thoro u h ri e w i e off the fur ver cle a th n ta ou t g p , p y n, e ke t e b uise th m as ou d es fo r c der d h cores, r e y o appl y , an re ss th addin to ever all n o f u ice two nds p em, g y g o j pou and a half of fine sugar ; stir it togethe r till it is disso lv e d; then u t it in y our cask an d whenit has done w ork . , p in s to i t lo se let it stand till M a ch b fore o g, p c r e n b l i o u a ee it two o r three e ars an it o tt e t. Y m y k p y , will be be tter. Wne Take si lar e l m ns r ff rin d i . x e o a e o the Le mon g , p , cu a d s u ee ze o ut the uice st e the rind t them , n q j ; e p in the ui d u t to it a uart of brand le t i stan d j ce , an p q y ; t i an e h t close sto t th ree d s then s u ee z p art en po p . ay q e six more and mix w ith two u rts o f s rin w ter an d , q a p g a X E C E T HE E PERI N ED COD . 1

as much sugar as will sw eeten the whole ; boil the w a r le mons and su ar to e ther lettin it stand till it i te , , g g , g s hen add a ar of i e wi e and the oth cool ; t qu t wh t n , er lemon and brandy mix them together and run it through a flannel bag into some vessel ; let it stand three months ' and b tle i ofi cork our ver w ell and ot t ; y bottles y , he t cool ; it will be fit to drink in a month or six w em B arl Wine ak e half a ey . T pound of French barley and boil it in three wat rs and save thr int f the e , ee p s o last w ater and mix it with a uart f wine lf a , q o , ha in of ra e wa r as uch clar a d p t bo g te , m y w ter, a little re rose water th e uice of fiv or six lemons three uar , j e , q ters of a ound of fine su ar nd the thin ellow rind p g , p y of a le mon rew l s ick ther run the li ; b al th e e qu toge , uor throu h str and bo ttle it u it is l as nt q g a ainer, p ; p e a ’ in ho t w eath r and v ood in fevers e , ery g . Plum Wine Tak ent o nd f Mala a raisins . e tw y p u s o g , ick rub and shred m and u them into a t b p , , the , p t u then take f u r l fair w il an ur and o gal ons of ater, bo it ho , let it stand till it is blood w arm ; then put it to your raisins le t it tand nin or t n a stirrin i nce r ; s e e d y s, g t o o twice a “ s rain u o r li u r a d mix it w ith tw o i t o t y u q o , n uarts of ga nson uice ut it in a vessel and q j , p , , h d e w rkin 1 l se e d of four or as on o g, st0p 1: c o ; at th en

five months bottle it. Palermo inc Take o e r uart of w ater a o d W . t ev y q p un ‘ of Mala a raisins rub and cut the raisins small and ut g , , p them to the w ater d l t them stand ten da s sti ri , an e y , r ng once or twice a day ; you may boil the water an hour before ou ut it to the raisins and let it stand to cool p , at ten sa s end s rain our li uor and ut a little east y t y q , p y ’ to it : and at the d nd u i in el w ith one ays e p t t the vess , s ri of dried w ed and p g ormw ood ; let it be close stepp , ’ at three months end bottle it off.

Clar W ne Tak - f ur of Mala rai y i . e tw enty o pounds ga sins ick th d h e r m ll u he m into , p em an c op them v y s a , p t t a tub and o f a r le them , to each pound a qusrt w te ; t K T HE EXPERI ENC ED COOK .

o ma iiniac and En ish Cham ai n . T ke Orange, a , gl p g

tee t n o r eleven da s stirrin it tw ice e ve da s p e y , g ry y ; red close all the w hile then strain you m ust ke ep it co ve , d it v el and bout half a eek o f it off, an put into a ess , a p the tops of clary when it is in blossom ; st0p it close for a d n l it ff in tw o o r three mon hs six w eeks, n the bott e o t ’ drink t is a t have a re at se ttlem ent at it is fit to . I pt o g d w it off lu bo ttom ; therefo re it is best to ra by p gs, o r i re tt hi h tap t p y g . h ai ns T ke thirt o unds To make Orange Wine wit R si . a y p o f new M ala a raisins ick them clean and cha them g , p , p mall o mu h n lar e Seville o ran es ten s ; y u st ave tw e ty g g , re er in B oil of them you mu st pare as thin as for p s v g. about eight gallons o f soft w ate r till a third part be co n sunied let i coo l a lit le then ut five allons of it ho t , t, t , p g u on ur r sins and ran e - eel : st r it w ell to e th r p yo ai o g p i g e , c ver i u and when it is cold let it stand five da s o t p, , y , stirring it up once or twice a day then pass it thro ugh a hair sie e an d w i h s n ress it as dr as o u an v , t a poo p y y c ; u it in a rundle t fit for it and add to it the rinds o f h p t , t e r ran he first then mak othe te n o ges, cut as thin as t e a

s u o f the uice f w nt ror an e w ith a ou nd f yr p j o t e y g s, p o hi ar I m m ad the da b fore ou tun i w te sug . t ust be e y e y t

S ir i well a d o it l se . Let it st d up. t t toge the r n st p c o an tw months to cl ar hen l i u It will kee thre e o e , t bott e t p. p ear and s be er f r kee i y s, i tt o p ng. e i W ' ll n f w e To mak Frontin ac ine. Ta e a o s o at r k six g , tw e lve o unds o f w hite su ar and six unds o f ra isins p g , po f th c s ll boil h r a h r o e sun ut ma ; t ese togethe n ou , then take o f the w e rs of elder h he ar fallin an flo , w en t y e g d w ill shake o ff the uantit f half a e ck ut the m in , q y o p , p th e liquor w hen it is almost cold ; the ne x t day put in ix s oonfuls o f s r u f lemons and four s nful of s p y p o , poo s

ale - east tw o da s afte r ut it in a vessel that is fi t y ; , y , p i for it when it has stood two months, bo ttle it od . To m ke En lish Cham i n or a g pa g , Take to three gallons of w ater nm e pounds of Lisbon su ar boil h d h r ski g , t e w ater an su gar half an ou , m it clean then have n all n ot rr icked but ot , o e g o cu ants p , n

‘ E E 1 I2 T HE EXP RI NCED co ox .

To make ne Milk Punch. Take tw o . uarts of w at fi q e r, one u art f milk half a int of lemon uic d q o , p j e, an o n e uart of brand with su ar to our taste ut the milk q y , g y , p an d w at r to e ther a lit le w arm then e e g t , th sugar an d le mon uice stir it w ell to ether then the brand i j ; g ; y , st r it a ain and run it throu h a annel ba till it is ve r g fl g y fin e , e le i will gc fo i r h n . It e a r m re t bott t p tn ght o o . r cover Wi e that has tu rned h R k To e n s am. ac 01? you r wi into ano ther ve ssel a d to t n all n u h ne , n e g o s p t t e fo l lowin owder take o ster shell s ra e and w g p y s, c p ash o f the l row n dirt outside of the shell and dr them in an i y , y ' oven till they will powder ; pu t a pound of this powder to every nine or ten gallons o f your w ine ; stir it w ill to ether d s i u i d g ; an t0p t p, then l et t stan to se ttle tw o o r three da r till it is fine . A s n i i fi b le ys, o s oo as t s ne, ott it oh d rk i w ell , an co t To n in the Lisbon wa T o ever twant fi e W y . gallo ns f m e e hi f en e anya s al h o e tak th w tes o t ggs, m andful of salt beat them to ther to a froth and ix them , ge , m w e ll art o ore o f the win e : then our the win th 8. qu r m p e and the wh into a vessel stir it w ell and in a few d ites ; , ay s it will be fine . To cl r Wn Tak half a nd h h ea i e. e pou of arts orn, and dissol i der f i be f r c d h ni h ve t in cy , i t o y e r, or R e s w ine f r li r This is uite s ient for a ho s o any other quo . q ufi c g

o MAKE AT T C CHUP.

Take the lar a s of mushrooms fl p , pick nothing but the straws an dirt from them la r , y the m in a b ead e arthen an strew a ood deal of sal r le p , g t ove them, t them h e till next mo rnin then with d ’ g, you han break them, T E EXP EN E COOK H ERI C D . 1

ut them in a stew an le t them boil a minu te or p p , two , strain then! throu h a coarse clo th and w rin it har g , g d . Take o ut the uice let it stand to settle then u r j , , po it off clear run it throu h a thick flannel ba some fil y g g, ( ter it thro u h b own a e r but th t is t dious th g r p p , a e ,) en boil it : to a uart of li uor a q q , put quarte r of an o unce of whole in er and h a a u rter g g , lf q a of an ounce o f whole

e er. B oil it briskl a uarter of ur s r p pp y q an ho ; t ain it, and when it is cold u t it in in l , p p t bott es . In each bo ttle ut four or five blades o f m a d , p ce, an six cloves, c rk it ti ht and it w ill e tw o e s o g , k ep y ar . This ives the ‘ best avour of the mushrooms to an sauce fl y . I you put to a int of this ca chu a in of um i p t p p t m , t w ill taste like forei n at u g c ch p.

'

RULES Fo h B REWING.

Care must be tak en to have clean m alt and after it is

und it ou ht to stand four or five da s. gro , g y r tron ct be r five uart rs of m alt to thre Fo s g O o , q e e

- she d and w n f r ounds f h s. This wil hog a s, t e ty ou p o o l afterwards make two hogsheads of good eeping small

beer a l win five o nds of ho s o it. , l o g p u p t For middlin b er a uar er of malt makes a ho shead g e , q t g l of ale, and one of sm all beer ; or it w il make three h sheads l bee r a lowin ei ht nds o f o g of good smal , l g g pou is w i r ill k tw e hops. Th ll keep all the year o it w ma e n t allons o f stron ale d wo ho sh s of small beer y g g , an t g ead , that will kee all the p year . If ou intend to kee ale a reat hile allow a ound y g w , p f s ever bd i five o und o ho to y she if for s x months, p s ' to a o shead iff or re nt drin in thre e ounds to g ; p se k g, p

, K 2 T HE EX E E P RI NCED COOK .

Observe the da before to have our vessels cle an y y , and never use our tubs for an other use ce y y , ex pt to make wines. Let the casks be made clean the day be fore w ith boil w ter and if the an is i enou h scru b ing a ; h g b g g , them well with a little birch- broo m or brush ; if the y a re very ake ou the heads d le them be scrubbed cl bad, t t , an t ean

d h d d ll r - r h w ith a han brus , san , an fu e s ea t . Put on he heads a d cald e m w ell throw in h t gain, an s th , t e burrel a i e f l d a st the n p ec o uns acke lime , nd op bu g

0luse .

The first co er of w ater when it boils our,in the pp ' , , p mash - tu d l t i e l en u h to see our face i b, an e t b coo o g y n then in h malt and it be w ell mashed have put t e , let ; a f r in h m an im e and wh cupper o wate boiling t e e t , en th e m alt is w ell ashe d fill the mashin - tub stir it well a ain m , g , g , and cover it ove r with the sacks . Le t it stand thre e ho rs e a broad sh low tab under the cock let i r u , s t fl , t u n sof l d if it is thick throw it u a ain till it t y, an p g runs andf l f h in e der le fine , throw a h u o e s th un tub, t th e mash r n in i and fill the ta 8 till all is run 06. Have u t, water in he o r and la as much ore on a boiling t c ppe , y m s

ou ha o i n f r win one - third for bo ilin an d y ve ccas o o , allo g g t d an h ur boil more w ater to ll e . Let it stan o , ing fi

h - l h fire d wn a li l t e mash tub for small beer et t e o tt e , he and pu t it in tubs enough to fill the mash. Let t se ‘ nd fl and fill er w ith the fir co mash be run o , the cop st n of e ho d poil it uick w ort ; _put i part th ps, an q ; an hour is lon nou h when it is half boiled throw in a g e 8 ; , l f sal ave a clean white and and di it handfu o t . H w , p in er if e ort feels clamm it is boiled enou h the capp , th w y, g ; ‘ h d k fi the o e re ad a s aken the fire, an ta e o w rt. Hav y lar e u ut two sticks across and se t the strainin t b, p , g busi i ks and ain the w o rt et over the tub on the st c , str throu r r n oil with the re st gh it. Put the othe wo t o to b

rWELv s m u s o r FA RE, Di sp o sEn IN T HE T HE Di su Es A ORDER RE TO STAND.

d’ l Go s Head 6 Plum Pudding 2 Soup Sau te 7 P etit Pa tties 8 R oast B eef 8 B oiled Chicken Sc 4 otch Collops 9 Tongue 5 Leg of Lamb

Second Course. 1 Roast u T rkey 6 A lmond Cheese- cakes 2 J ellies 7 Minced Pies 3 8 Lurks 4 M arinate d Smelts 9 Lo bster; 5 Leg o f Lamb

SOME FEW HINTS

YOUNG HOUSEK EEPERS

IN THE A RT OF

CA RV IN G .

Ham s already given such ample directions for kinds of i m a no be de e med an u n w ands, t y t n ecessary appenpage to lay down certain rule s for care ing them and this the publisher has been induced to do (although at a considerable e xpence) in c o nsequence of the rapid demand for the fo rme r e ditions of Mrs! Car ’ — l h r orma x l ter s usefu , thoug cheap pe f nce A s e amp es are h n e r an addi al E avin has so en hig ly ec ssa y, tio n ngr g al be i n oin in out a sure wa o un He usekee f g ve , p t g y t yo g pers o a inin accom ishm n tta g this pl e t.

To cut u a Hare Se No on the p . e . 1 , P late .

Put the oint of the k ife und r the sho ld h p n e u er at , and

and cut throu h w a down to the o n on . g y rump, e side of the back - behe in the lin h s n o h , e , . Wh e y u ave done this cut it in the ame m n r he r , s an e on the o t side , at

an e ual distance from the back- bon b w hich m q e , y eans the bod will be n l d y ear y divi ed into thre e . You may

now out the back throu h the s ine o r back- bone into g p , sev ral ll ieces mor l s i h lin e sma e or es n t e es k l. Th e p , , , 'r EX E nE P RIENCED co o n .

back is b ar the tenderest art Ellest of rtiv and y f p ; g y , considered as the ost deli he esh of tll e l m cate . T fl og is

nex t in estimation to the back - h h the meat i ti , t oug s m er, closer a d less ui The h uld mus be cu , n j cy . s o er t t off in

the circular do l ne h . the head on a l ted li f, g, Put c ean ewter late so as to have it under our ha nd and turn p p , y , l the no e to ou old i s ead w ith our fo rk so ng s , h t t y , that it ma n sli yr nder n mu t th n y ot p om u the knife . o s e put the oint of the kni e into the skull and thus the head p . f , _ m a be easil di id d into t o m b r when y y v e w . Re em e , you help a person to any part of a hare to give w ith it a s oonful of dd The od 0 cuttin u a bare p pu ing. meth g p ’ as above dire l o e when the hare is cted, can on y be) d n oun If it b ld best me th d is to ut ou r knife y g. e o , the o , y

rett clo k- bone d ut o the le but p y se to the bac , an o g ;

as h - a t rn he back of th t e hip bone w ill be in y our w y , u t e hare ards nd endeavour to hit the oint be tw een tow you, a j

h a - one hen u have e a the ip nd the thigh b . W yo s p rate d on and t en cu a lon narrow sl e , cut off the other, h t g ice

- d o r tw o on e ach side of the back bone , in the irection

h a k- in as an ar , 5. Then divide the b c bohe to m y p ts as y ou please ; all which may be easily acquired by a little a tten tion and practice .

S P A Goose. ee late, No.3 .

f u and be in P ut the neck end of the goose be ore yo , g n w o r three lon slices on each side of the by cu tti g t o g ,

i h ines b c uit t the bone . Then take o f breast, n t e l , , q e o h l b turnin the oose u on one side uttin the t e eg, y g g p , p g ( h l - one and ress n fork through the small end o f t e eg b , p i g the bod which when the kni e has entered at it close to y , f he oint Then - ass the knife unde r ll il raise t . c, wi eas y j p

h l in the direction e . If the le ban to the car t e e g, , f g int urn it back with the for and if th e casc at the jo f, t

it will easil se arate . H in thus go ose be y oung, y p av g ken off the l roceed to t ke of he w n b ass ta eg, p a t i g, y p e inion ress ing the fo rk through the small end of th p , p

T HE EXPERIENCED COOK .

ribs on

d pressing it dow n tail or lo er art back and it will , w p , vid wi h th h l of o r knife in the line e, t e e p y u , In he n x ace la the low er art o f th b t e t pl , y e ack upwards in o ur late w ith the rum rom ou d c o ff y p , p y , an ut the

side - bone s or sidesmen as the are enerall called b , , y g y , y

forcin the knife throu h the rum - bon g g p e in the line f, 3, wh n o r f wl ill e c m le tel out u e y u o w b o p y p.

P A ig . See P late, No . 4 .

It is no t the custom at presen t to send a pig up to l whole but it is usu all cu t u b th o k tab e , y p y e c o , who ’ k o fi the head s lits the bod down the ba k ta e s , p y c , and arnishes the dish w ith the cha s and ears B ef r g p . o e you one at table first se arate the o ld r f help any , p sh u e s rom e and then ‘ th le s accordin h the carcas , e g , g to t e dirac n h d t ed l 41 e Th l tion give by t e o t ine , , f. e most de icate ar o f the i is tha about the neck whi h m a be p t p g t , c y ff in the line h The nex t best arts are the ribs cut o g, . p ,

h m a be divided in the line b 0 e. and the o thers w hic y , , h

ie es cut from the le s and shoulders. A i in are p c g ' p g, d d rodu ce such a variet of delic te hits that the ee , p s y a , palate of almost eve ry one may be suited .

P l te 5 . A Pheasant. See a , No.

a e ars in the re resentation ere iven The bird pp , p h g , tate fdr the s it w th the head tucked nu . in a proper s p , i n s hen laid in the d h th der one of the wi g . W is , e ’ and the bird carried to table it mus skew e rs drawn, , t i Fix o r f rk in hat art of th be t me carved . y u o t p e d r d b which breast where the two ots a e marke , y means T HE EXPERl ENCED COOK .

will have a full command of the bird and can turn yo u , think ro r Slice dow n the bre ast in the i t as you p pe . ’ b e and then roceed to take ofi the le on one , , p g he dir on e or in the circular dotted line side , in t ecti f, ’

c. This done cu t cd the win on the same side in the c, , g ,

e e. o have se arated he le a w in on lin f, When u p t g nd g y ! ' i he he fi one s de do the same on the o t r, and t n cut o , ' , arat from the breast- bone on ach side o f the o r sep e , e

th arts ou before sliced d wn. B e breast, e y or cut o n e in takin off he w in i h very atte t v g t g. Cut t in t e n o tch b but if ou out too near the neck as at h ou y , , y

i l find o f in erru e d b the k- n w l y ursel t pt y nec bo e, from

h ce the us arated. in don w en wing m t be sep Hav g e this,

t 6 the merr - th u h in th e lin h b assin h cu 0 y o g t e g, , y p g t e under i rd k h r knife t towa s the nec . Wit espect to the ' sam remaining parts, they are to be cut u in the e man r as di d f r a f l b ne recte o roasted ow . reast, w ings, and merr - thou ht are the arts most admired in a , y g , p

pheasant .

This is a repre sentation of a partridge as j ust taken m the s it but befor it be served fro p ; e up, the skew ers f i It is u drawn out o t. c t up in the same m anne r as a fowl. The wings must be taken o ff in the

d r - lines 6 c an the me thou ht in the line (I . Th , , g , e e rime art of a rtrirye ar the d p p s g e wi bre as t, an merr - thou ht fl e win is considers the be t and y g g s , the ti p of it is reckoned the most delicate morsel of the

w hole .

P igeons. Sac No . 7 and 8 .

' These are the re resentations i eons e p of two p g , th one with the back the o the r w , ith the breast upper mo P ons e st. ige ar sometimes cut up in the same man ner as chickens but as the low er ar with th h ; p t, e thig , is in eneral most referred a s z g p . nd a , from its small si e, M . T HE EXPERI ENC ED COOK .

rv a Fore- u rter o Lamb e Ca ing ! a f , ar . half a one is not too m uch fo r m ost a etites the pp , y are seld m r ed now othe rw ise than b fi i o ca v , y x n the fo rk at the oint b e nterin the knife ust be ore / it d p , g j , an in o wo cu t in dividing the pigeo ns t t , t g aw ay in the line s

' b c and b (1 No . 7 at the same time brin in , , , , ; g g th e ‘ knife out at the back in the dire ction b c and b d , , , , ,

No . 8.

- A Fore ! uarter of lm nb . See No . 9.

A fo re - uarte r of lamb s alwa s roasted and when q i y , ,

it com es to table before ou can hel ! an due ou , y p y , y mu st se arate the shou der from the breast and ribs b p l , y

assin the knife under in the direction d h e . The p g , , , , f ke n ff the uice f lem n o r shoulder being then ta o , j o a o , l ran e should b e s u ee ze d u on he art it w as Sevil e o g , q p t p ' fr a little salt added and the sho ulder re take n om , , e d The ristly art must then be se arated from plac . g p p the lin e h and then all the re arato r the ribs in g, , p p y ‘ vi ill be done The rib are business to ser ng w . s ge ne ‘ l st e stee med and one tw o or more ma be ral y mo , , , , y ’ rated fr m the res in the lin 5 c bu t t easily sepa o t, e , o h w ho refer the ristl art a iece r tw o ma be t ose p g y p , p o y ‘

in the line i k &c. If ou r u arter be rass cu t ofi , , y q g lamb and runs lar e ou ma u t the sho ulde r into , g , y y p d r e it in he same m nne r as another dish , an ca v t a a ll is shoulder of m utton usu a y .

h o ison S P l t A Hanna f Ven . ee iz e, Ne 10.

he l c b Cut down to the bone , in t ine , f, . Then turn h dish wi the end e tow ards o u ut in he i t e , th y , p t po nt of the knife at d and cut it dow n as dee as u can in , p yo , d on (1 e s tha the two stro e n f the irecti , , o t k s will the o rm

he re e blance of the e tter T . Havin cut it thus t s m l g , ou m a t as man slices as ar necessar accordin y y cu y e y, g to th of the m cu tin hem eithe r e number co pany , t g t on “ the ri h f A f l d e r n the left b » g t o r le t. s the at ies eep o , e tween e a d b h r fond of fat as is th n , to those w o a e , e

' rn E s x r nnm ncs n co o k .

Distilling.

V S ON IS OBSER ATION D TILLING. ' l ec when t to If your stil be limb , you se it on fill the p ld w ater and m ake a little aste f ur and with co , p o flo and the bottom of o r still ll i i w ater, clo se u we w th t, and take great care that your re is not too ho t to ’ v for that ll w h f make it boil o er, wi eaken the strengt o your water ; on must change the water on the top~ o f ill 0 te nd n er le d your st n, a ev t it be scalding hot, an o ur still will dro null 03 if on a o t s ill y p use h t , when you put on e top ip a clo in white lead and l i f oil, and ay t w ell over the e dges o your still, and a coarse w et clo th over the top : it require g a little fire unde i b m t take care t ou k e t ver r t, ut you us tha y e p i y ' clear hen h is d di i in cold w ater and ; w your clot ry, p t f t w e lay it on again ; and i yo ur still be ho , t ano the r l h d e and k ee it of a c ot an lay it round th top, p mo de rate h at so that our w ate r i cold when it come s q , y q i f o - ll kee r w a o ff the st ll . I y u use a worm sti , p yo u te r i l t the t and han the w a er f n the tub fu l o op, c ge t o ten , to pre vent it from growing hot ; o bserve to let all simple hr da s b f r w o w aters stand two or t ee y e o e you rk it, to f take of the fiery taste o the still. ' ' ro m m r. r ap p s a nn n r w u ss . h i f l Get your pe ppe rmint w en t is u l grown, and before it seeds cu t it in short len ths till our still with it ; g ; y , d put l t half full of wate r ; then make a good fire un d r i i i ni h i d the still e t, and when t s g boil ng, an begins o dro if our fire be th e ho t draw a little out from t p, y , de i as r uires to kee it from ilin un r t, you see it eq , p bo g r r our ater will be m udd the slow r our o ve , o y w y ; e y s ill dro s the w ater will be the clearer and stron er t p , g , d i t o far e n t da bo l i and but do not spen t o ; th ex tt e t, let it stand three o r four da s to take 0 the fire of the , y , ' s l t w d wil a l n tim til ; then cork i ell, an it l keep o g e .

To m am . Ew an - sno wman

Get our ld - h in full bloom e er dow ers w en they are , shake e blossoms f and o eck of owers ut o , t every p fl p E E E CE C OK THE X P RI N D O .

Distilling .

f w ater d l t em s e i ll ni o ne quart o , an et h te n it a ght ; m in a ld still and ta ca that o then put the co , e re y ur w r mes co d f the till and it w ill be er clear ate co l o s , v y , ‘ and draw it no lon er than your liquor is goo d then a t i o tles an rk i in t r three da s an it t into b t , co t wo o y , vill keep a year. ' To m m r. no se w a ran . Gather your red roses when they are dry and full ' blo wn ick off the leaves and to ever eck one p , y p o‘ water ; then pu t them into a cold s and a slow fire under it ; the slow er you distil t the and r i i be tter it is ; t hen bottle it, co k t n two o r three ’ - me d kee i f r use . N B ou distil days ti , an p t o . . Y bean- flow ers the same

TO DIST“. PENNY - ROYAL WAT ER.

r n - ro when i is full r n nd Get you pe ny yal t g ow , a be bl m h n fill r cold i w i fo re it is in osso , t e you st ll th it, and pu t it half full of water make a moderate fire nu d d d l i 6 old then ut it in b tl d er it, an isti t 0 c ; p to ot es, an ’ o rk it in tw o r three da s time and kee it for u e c o y , p s . ' T O m srrL LAVENDER WA T ER. To every tw elve pounds of lavender n ew at one uar of water ut th m into a cold s ill an q t ; p e t , make l w fir under it and dis il it o ff l d s o e , t ver s o w , an ut it into a po t till you have distille d it o as slow as e ut it i o tl d cork i fo re ; then p nt bo t es, an t well.

To m am . se rum o r WINE. f r Take the bottoms o st ong beer, and any kmd of w ines ; a t them into a but still abo ut three arts full ; then m e a ve sl w fire under and if ou o n take ry o , y e re at care to k i modera e it will boil o r or the g eep t t , ve , b ody is so strong that it will rise to the top of the still the slower you distil it the stronger your spirit w ill bb t into an l distilli put i e arthen o t ti l you have done ng, then clean o r still w t and e s irit into it y u e ou , put th p , and distil it slow as before and make it as strong as , , to b l d l urn in our amp ; then bottle it an cork it we l , and k eep it or usd s

C T HE EX PERIENCED COOK .

’ Collare be d ef and calf s head.

SUPPER AND OTHER DlS E . H S,

I INCL D ED A ND RECE PTS, NOT U IN THE PRECI DING

COURSE .

Collared B eef. B one th e flat ribs ; sprinkle the meat

h ba - salt salt tr d b o n wit y , pe e , an coarse r w an and leave it so three days ; then make a pound o f as t ho t in

r in - an w the f y g p , and rub it e ll into the beef ; le t it lie in salt about ten days ; w ash it o ver with the pickle eve ry

d d r i - he secon ay , and tu n t ; put a few bay leave s in t le d rinkle the beef o ver with fine s ice abou t pick , an sp p , three or four day s be fore it is boiled ; be fo re it is tied up o b i i i cle a r in the cloth t o l, beat t w ith the heav es t ve y ou v ot bo th fo the sak e o f aki it ten der an d ha e g , r m ng , kee in its shape the better when boile d ; it should be p g , boile d until uite tender w hen done w rin the e nds o f , q , g and' tie them uite ti ht then set i in a ress the cloth, q g ; t p

av w ei ht u on it . If have no ress with a he y g p you p , put it on a dish and ro it u as w ell as o u can and ut , p p p y , p a w eight upo n it. ' o r ' Collared Gay s Head, in imitation f B own. The ‘ l d sh ld be scald d ho ld be as w hi e a cel s he a ou ed, an s u t s i le bone four fee t and season them with salt poss b ; , , ’ nne e er and fine ice b ne the calf s he ad and Caye p pp , sp ; o , h f n a dish and season it the same as t e ee t ; put all o , turn er d d rub th m r w ith a little salt etre them ev y ay , an e ove p and bay- salt ; they should remain in that state fdr about f in er so lon in su mer one w e ek, i in w t but no t g m d for dressin ut f t and lean ham or am when rea y g, c a , g n in lon s r iec s about the sam mon of baco , g qua e p e , e size as is used for daubing ; beat the head and fee t with

t e beef- r r t lean and then h steak flatte ; lay the ham fi s , ’ fat all ov ve r the ham , er the head, then the calfs feet o ;

’ ' m s EX P ERtENc nb cq o x .

Shoulder utton L e M utton B oiled Tri qf M , g of , pe. the re is any cabbage left fro m the last dinner it will nu sw e r he ur se it sho uld be s ueezed ver dr an d t p ; q y y , then cho ppe very fine ; put a little clean dripping in to

fr - an and w hen ho t ut in th f l the ying p , p e bee ; sprink e h a r li l e er and fr i a i it w it ve y tt e p pp , y t o f n ce brown b h id s hen the be ef is don ta e se ason o t s e ; w e , k it u p and pu t it to kee ho t while the cabbage is frying ; the ca b bage should e ke pt stirre d abou t while o ver the fire ; it should be fried until all the fat is dried up : put the a a e in the middle o f the dish and h b f r nd c bb g t e ee ou it. ould r o t r d n A Sh e f Mut on oaste , a d Onions. A shoulde r o f utton will take abo u t an hou r and a half to ro ast m . , supposing it to be about six pounds w eight ; peel abo u t d f small ni s and ut h m on t o l three ozen o o on , p t e o b i in a little grav ; when bo iled sufiicient (bu t be carefu l the y r y u he onions roun d he di h h do no t b ea p t t t s , t en the rav and t en the m utton : at o ther times send o nio n g y , h sau ce in a boat. u t n boil nd turni s A le of m A Leg of M t o ed, a p . g u tto n of about seven pounds w ill take about three hou rs boil as boiled meat shou ld be w ell done : mash the tur ing, ni s first s eeze them ver dr the n ut them i to p ; qu y y ; p n a , s u c l w i h about an o unce of bu tter and a e pan, t , abou t alf ill of a a li le w hi e e r and h a g cre m, tt t pepp , salt ; mak them ite hot ut them ro und the dis and h e qu ; p h, t e mut ton in the middle ; garnish w ith carrot ; send—cape r r m ad llow sauce in a boat. Cape sauce is e as fo s c hop

- the ca e rs t them in a. b tte r b t and ut melted p , pu u oa , p butter to them . f iled ake ab N . B . A neck o mutton bo , w ill t out an hour and a half ; the chine bone should alw ays be sawed

03 to m ake it eas to carve . It should be the stud f , y y o t ook to ake ha eve r oint oes to the le as he c m w t j g tab , e y fbr carving. B o O i The tri ld c t in iled Trips and n ons. shou be u ieces about t o inches s uare ee as man onions as p w s q p y are w anted d ut m and he tri to a sauce- an , an p the t in p , with as much w ater a will cover tri e ut in a x s p ; p C E CO THE EX PERI EN D OK .

’ e l Harrieot M utton B Steak P Cow s H e , of , eef ie.

k and a li le salt then set it on to boil un il little mil , tt ; , t the onions are w ell done ; onions cannot be boiled too il d in r aso the mi d mu ch ; for the more they are bo e , e n, l er the are it should be sent to table in a ture ene. ’ N eat s ried commonl c lled a Foot f , y a ’ The cow s heels are in general b ou ght ready boiled : pu t i r to softe it ak as man o f e one nto hot wate , n ; t e y th bone s out as o u can cut it in neat ieces and finish it y ; “ p , same as fri d i the e tr pe . ’ ’ A COw s Heel stewed. Put the cow s heel into hot ; w er so ll all the bone s ou - o at , as to pu t, and cut it int s u r iec r as i will admi f q a e p es, as la ge t t o ; put it into a

w - an int f oo d rav n e ste p , with about a p o g g y, a d s t it a l r about half h r h o ver s ow fi e to ste w for an ou , t en take ’ i fi ut a bi r int s ew - n o m elt and t o p t o f bu tte o a t pa t , ge t brown ; then u t as much flou r as will dry it u p ; then put gravy sufficient to m ake it of a nice thickness ; add one las h r in s i w ith a little g s of s e ry w e, eason t Ca enne e r sal and ab u l a tea s oonful y p ppe and t, o t ha f p o f so ut a fe bal and fo r d e at balls . y p w e gg ls, ce m ' Harricot Mu ton he ch r he r thick of t . Cut t o ps at er than fo r broiling ; season them on bo th sides with pepper d salt fr t ni ro i an ; y hem of a ce b wn on bo th s des, bu t no t thorou hl ut them in a ste w- an w ith a int of g y ; p p , p rav have ome rr s and turni s cu t in dice d g y s ca ot p , an u t them to the mu ton and a fe w small onions set the p t , ; s e w - an on the st e o si mer until h roo ts re don t p ov t m , t e a e , but not broke ; then take the stew - pan from the fire ;

ut about one ounce of butter into a ste w - t melt p pan o , and get brown ; then put in flour to dry up the bu tte r k eep stirring it over the fire ; then pour in the gravy from the chops and roo ts add a little w alnut and mushroom catsu ut the cho s round the di h nd the roo ts in p ; p p s , a the middle .

B eef Steak Pie . Cut the steaks rather thinner than f or broiling . seasou them w ith pe pper and salt ; put a little gravy in the dish ; then put in the beef steaks ; an d a little m ore rav cove r the dish with amil aste _g y ; f y p .

It will take rather m o re than an hour to bake . HE T EX P ERIENCED COOK.

P otatoe Puddin Tea Cakes Plu i g, , m Pudd ng .

in b Potatoe Pudd g aked . Mash the o tatoes ver fine , ' p y , and put abou t two o unces of bu tter and a little salt in them butte r a basin fio ur it and then u in e ; , , p t th pota ‘ toes ress them dow n then tu rn the basin u side down p , p , and the po tatoe s will co me out (it should no t turned out n the dish it is to o to table on be at u an e an o g ); p gg, d u t i v r it with a aste bru th ou it w i h p t e e p sh, en fl r t the d rud in - box and either u t it in the oven or be fo re g g ; — p , ro n N . B l th r to b w . . Smal n s rn d f e fi e , o e , tu e ou t o a

- tea cu look ver w ell b w a of chan e . p, y , y y C ub a u ar e r o f a ou n f u r Tea akes. R q t p o b tte into o ne po und o f flo u r mix a qu arte r o f a pou nd of sifted su ar and we t it w ith w ater w hen m ade u divid it g , ; p e into u al i s and u t o ne o unce o f caraw a see eq p ece , p y ds in one iece and le ave the o ther lain roll them ve r p , p y thin and cu them o u t w ith a rou nd aste - c u te r u r , t p t flo the baking she e t before y o u pu t the m o n the y should be

e a d o f li bro w n . bake d in a slow ov n, n a gh t

‘ d be k d N . B . The sh ul e t in a r lace either in a y g p y p , co vered glass or a covere d pan : small cakes o f all de d e ke t thi a scriptions shoul b p s w y . P lum n a s u rior one One o rmo f Puddi g, pe . p u raisins

on d n nd o f currants - well w ashed a d icke d st e , o e pou n p , a o und f uet ho e d ver fine a bout a o und of p o s , c pp y ; p ou r and as man bre ad crumbs a little fine s ice an d fl , y , . p , an o un ce o f rese rved lemon- peel ; the same quantity of oran e- e iand citron about half a nutme rated g p e , g g , and a quarte r o f a pound o f moist s ugar ; mix all w ell to e the r then break in se ven e s stir it w e ll u add g ; gg , p, , a a int o f m ilk and a ill o f bran bo ut a qu rte r of a p , g dy mix all w ell toge ther ; if it sho uld want a little mo re m ilk u t it in but be careful th at o u do not e t it , , y w p ' too much ; let it be stifi enough for the spoon to stand u ri h h rwise the fruit w ill settle at the bo ttom g t, o t e , ‘ f hour wplich w ill spoil the look of it ; it must boil our s.

14 4 T im sx r s m s ucnn co o x . m

- T Orr cheek Ventson Vest. o pot , ,

be ef into a dee dish our o ve r it a int o f' red w in p , p p e , and e t it lie in it fo r two da s then season it with mace l y , , e r and salt and u t it into a o t w it the wine it p ppe , p p h w as stee ped in add to it a large glass more of wine ; tie wi r and b e it hree ho it down th pape , ak t urs in a quick oven ; when ou take it o u t beat it in a m ortar or y , , d n b l clarif a d f b r and w oo e o w ; y poun o utte , pu t it in as you see it requires ; keep heating it till it is a fine as then ut it into r ste la a a r r p te , p y ou pa y p pe ove it, and set on a w eight to press it down the nex t day pour clarified bu tte r over i and e i in a dr l e f t, ke p t y p ac or

u se .

To ot Caz- he - h k e p c ek. When you stew an cx c ec , tak some of the fle shy part and season it w ell with ' salt and ' e er and b a i v r fine i r r i h a lit le p pp , e t t e y n a mo ta w t t clear fat skimme d off the gravy ; then at it close into

o ur ottin - o ts and o o ver it clari ed butter and p g p , p ur ,

ee p it for use . T o is r i o p t Venison . If y o ur ven on be stale ub t w ith v ar and le i lie an h r the n d it l an w ith ineg , t t ou ; ry c e a b d i clo th, and ru it all over w ith re wine ; season t w ith b a en m c e er d sal u it an e r h n dish e t a e , p pp , an t ; p t on a t e , nd ou r o ver it half in f red win d a und of a p a p t o e , an po b tter a d s i in n f i be sh l e r ut a u , n et t the e ve ; i t a ou d , p co ar e aste o ver i d e i al n ht in a brown s p t, an bak t l ig bre ad o ven ; when it comes ou t pick it clean from the

bones and be at it i a m ar l - m rtar with the fat from , n b e o , ' o r v f d ned en u h add y ur g a y ; i yo u fin it not seaso o g , more se as nin and ifi d t r and kee he atin i o g clar e but e , p g t till it is a fine paste then press it hard down into y our e t and d b v i and ee i in a p s, pour clarifie utte r o e r t, k p t l e dry p ac . f To pot Veal. Cu t a fille t of veal into th ree or our iece eason it wi h e er salt and a little mace p s ; s t pp , , ; put it into pots with halpa po und of butter ; tie a pape r o ver it a d i n nd ak i th e e ho u rs , n set t in a hot ove , a b e t r ; w hen then u you take it ou t cut 01? all the outsides, p t

the veal in a marbl - r r and b i with the fat from e mo ta , eat t T HE EXPERIENCED COOK . 1 4 6

b V al Ton ues Hare Ham with Chick To pol Mar le e , g , , ens .

rav then boil a ound of fresh butter and u t your g y ; p , , p a littl at a time and k e heatin it till ou see it it in e , e p g y is like a fine paste ; then put it close down into your pot ting po ts ; ut a paper upon it and se t on a w eight to ‘ e ss it harp when our veal is cold and stifi our over pr y , p l rifi d r e hickn s f a crown- iece and it c a e butte , th t e s o p , tie it down . i kin and To o t M arble Vea . B o l a dried n e s it p l to gu ; , as thin as ssi l d e ll ith cu t po b e , an b at it ex ceedingly w e w a d f r d i n ear poun o butte an a little beaten m ace , till it s like a aste ave re d al s ew ed d b a ame p ; h a y ve t , an e t the s w a as befo re then s me veal i t o r o ttin - ots y , put o n o y u p g p , then some tongue in lumps over the Veal ; fill your po t close u with veal ress it er h ard dow n and p , and p v y ,

our clarified butter over it and ke e it in a dr lace . p , p y p , B D no la r an form but in N . . o t y on Ou tongue in y lum and ll n ou send it ps, it wi cut li e marble ; whe y to tab c t it out i s and nis it w ith curled le u n slice , gar h parsley . ’ To o Tak n and rub it with p e a neat s to gue , an ounce of salt- e r f brown an er p t e and four ounces o , and le t it lie tw o da s hen il i ill i is uite ten er y ; t bo t t t q , ‘ and take ofi the skin and side - bits th en cut the tongue in ve r h n l r r ith y t i s ices, and beat it in a marble mo ta , w one ound of clarified butter mace e er and salt to p , , p pp our taste be at it ex eedin l fi e then u t it close y ; c g y n , p do wn into small ottin - ots and our clari fied butter p g p , p o ver it. To ot a Hare Han u ha f or five da s p . g p your re our y with the skin on e a i d i as for eatin , th n c se t an cut t up g ; ut t in a ot and season it with mace e er and salt p i p , , p pp , . ut a po und of butter u on it tie it down and bake it p ' p , , m a bread oven ; when it comes out pick it clean from the bones and d v r with the , poun it ery fine in a morta , f at from your gra then put it close down in you r ‘ ots and our clari ed t r o v nd kee it in a p , p be t e er it, a p dr l y p ace. To ot Ham with Catalo s Take as much lem of p g . 14 6 r u e nx r snl ancs u co o k . .

To ot Woodcocks Moor Game P p , , igeons.

' ed ham as o u lease and half the b oil y p , quantity of fat ; cut i t as thin as o ssible beat it ver fine in a m rta r ; y o , w ith a little o e(pbutter beaten mace e er and salt fl , , p pp , ; rt of it i nto a China ot then be h put pa p , at the w ite part o f a fowl w ith a ver little seasonin it is to ualif _ y g, q y the ham ut a la er o f chicken then one o f ham then ; p y , , . chick n a the ta ress it hard do wn and h n e t p ; p , w e it is ’ cold po ur clarified butter o ve r it ; when you send it to the table, cut o ut a thin slice in the fo rm of half a dia m o d and la it nd the d e f ur o n , y rou e g o yo p t. To ot Woodcoc Plu k x w d ck d w p ks. c si oo co s ; ra o ut he train skew er eir bills throu h their thi hs and t ; th g g , ut their le s throu h each other and their fee t u on p g g , , p their breasts season them with three or four blades of m ace and a li tle e r and l th n u t hem , t p ppe sa t ; e p t into a dee t wi h o und o e r r th m ti a p po , t a p f butt ove e ; e s r r h and k d r t ong pape o ver t em, ba e them in a mo e ate ve h di d o n when they are eno ugh lay t e m on a sh, to rain the rav fro m the m the n ut the m into o ttin - o ts g y ; p p g p , nd k ll he le r bu tt r from ur rav and u a ta e a t c a e yo g y , p t it u on h and fill u o r h l rified p t em, p y u pe ts wit c a butter, and ke the in dr la e e p m a y p c .

To ot M oor - Pick and dr w our moor- ame p Game . a y g ; wi e cl h l d hem re t p them ean wit a c o th, an season t p t w ell w ith mace e er and salt u t one le thro n y , p pp , ; p g g the othe r ; roast them till they are quite eno ugh and a goo d brown ; whe n they are cold pu t them into po tting o ts and ou r o ve r them clarified bu tter and kee them p , p , p i n a dr l y p ace .

N . B . Observe to leave t heir heads uncovered w ith the bu tte r. To ot Pi ns ick our ons u t o f the in ions p geo . P y pige , c p , w ash th clean and he m in o a sie ve to drain em , put t t ;

.then dr t m w ith a clo th d e n em w ith e e r y he , an s aso th p pp and rsle and salt roll a lump o f butte r in cho ppe d pa y, ut it into the i e on s se w u the vents then ut them p , p g ; p , p m to a and se t po t w ith butter o ver them ; tie them down, . them tn a t ut them moderate e ve n ; when they come ou , p

THE EX P E D RI ENCE COOK .

Collared B reast o Mutton Ditto Pi M c B n f , g, o k row . put half a int of vinegar ; when you send it to th e ‘ ‘ table cut a s cc cd one end garnish with pickles and parsley . M To collar a B reast utton. B one r mu of you tton, and rub it over with the yolk of an e gg ; then rate over it a li le m n l n n wi h li g r ' tt le o pee a d a utmeg, t a tt e peppe and salt then cho small one teap cu ful of ca ers tw an ; p p p , o ch vies shred fine a handful of arsle a few sw ee t o ; p y, herbs ix them w i the b f nn - lo af nd ; m th crum o a pe y , a strew it over you r m u tton and roll it up tight ; boil it tw o h urs then take it u and ut it into a ickle m ade as , p, p p agove . o collar a Pi Kill our i dress of the hair and T g . y p g, , d w d w l an ake a shar ra out the entrails, an ash it c e ; t knife ri it o en and take out all he bones then r u , p p , t ; it all v r i r d alt fine a few sa e o e w th pe ppe an s be aten , g leaves and sw eet herbs cho pped small ; then roll u p y o u r i i h d bind i w i h a fille t hen fill ou r bo ile r p g t g t, an t t ; t y i h soft ater o ne int o f vine ar a handful of salt w t w , p g , , ei h or ten cl ves a bM e or two of m ace a few g t o , ,

r- com a and a b h of sw ee - erbs w hen it boils peppe , unc t h u in o r i and boil it till it is tender then take it p t y u p g, d h d i r a ain and up, an w en it is almost cold bin t ove g , ut it into an ear hen o t and ur the li uor our i p t p , po q y p g w as oil d in u i red and it is fit fo r b e pon t ; keep it cove ,

To make Mock B ro Take a iece of the bell - art wn . p y p , alt- e tr and the head of a oun orker ; rub it with s p e , y g p ' and let it ' lie three da s then w ash it clean s lit the y , ; p ‘ and cut it m head and boil it ; then take out the bones, h ender and cut it in pieces ; t en take fo ur ox feet boiled t ,

hi - iece with a head t n pieces ; lay them in yo ur belly p ,

h shee t- tin that a out small ; then roll it up tight wit , trencher will go in at each end boil it four or five hours w hen it comes o ut se t it on one e nd and re s ; , up , p s the trencher down with a large lead w eight ; let it stand a l ni ht and in the m r i i o t of our tin and l g , o n ng take t u y , bmd it with a whi l t and w a er te fille t ; put it into co d sal t , 'ru a ax p na c n c n 1 mu a o o . 4 9

’ Force a Round of B eef Sense Turke Pi s Feet 8; B ars . , — y , g and it w ill be fit for use . N . B . Yo u must make fresh d w a er e ver f ur d and i will kee a lon salt an t y o ays, t p g time . Rou o ak d d of f To force a nd f B eef. T e a goo roun bee , and ru b it w er e quarte r of an hour w ith two ounces of al tre the sam e of ba salt half a ound of brow n s tpe , y , p u r and a oua d of common sal let it lie in it fo r s ga , t ; lve a s t rn it on a in the brine ten or tw e y , u ce every d y , n w ash it w ell will m ake hol n i i enknife the , es i t w th a p a in h fr an h r about n c one om ot e , and fill one hole with shred rsle a se cond w ith fat ork cu t i m all ieces pa y , p n s p ,

n d a third w ith bread- crumbs beef- marro w little a , , a ce n tme e e r and salt mix ed th r then m a , u g, p pp , , to ge e , ‘ ar le and so on till ou have filled all the holes th e p s y , y ; n w r r f h nd bind it wi a fille th n ap y ou bee in a clo t , a th t ; e ' v r b oil it fea r ho urs when it is cold bind it o e again, and cut a thin slice off b e fore you send it to the table ; gar i h w r l d r d c a n s ith pa s e an e abb ge . T sous a dr ill ur r e and le t t an o e key . K yo tu k y i h g four r five da s in the feathers then ick it and slit it o y , p u l d i p the back , and take ou t the entrai s bone it an b nd it wi a ie o f m attin lik s r r ew as le th p ce g, e tu geon o N c t salmon set o ver the fire a clean auce an w ith a in ; s p , p t o f str n ale ar a r f l es fo r bl d o g g , sco e o c ov , three or u a es of mace a nutme sli ed a few r- m a and , g c , peppe co , a h andf l of al w hen i oils in h urke n u s t ; t b put t e t y , a d bo il it ur then take t nd n cold u i an ho ; i up, a whe p t t into an earthen o t a d ur the li uor o ver i and kee p , n po q t, p it for use h n ou send i to ta le la s ri s f f . W e y t b , y p g o en n l e over it. ’ ’ To some Pi s eet and Ear Cle an o ur i fee g F s. y p g s t and ears and l n s , boil them til they are tende r ; the plit the fee t an d ut them into salt and w ater w ith the ears . , p ; w hen ou use them dr them w ell w ith a cloth and di y , y , p them in batter m ade o f flour and eggs try them a good brown and send d d bu them up w ith goo m elte tter. N . You may eat them cold m ake fresh pickle ev er two da s and will ke o me time . y y , they eps - N 9 HE E K 1 T EX P RI ENC ED COO .

‘ Tri s B con Ton ues B ee Le o Mutton p , a , g , f, g f .

’ ouse Tn e Wh n o ur tri is bo iled u i n To s p . e y pe , p t t i to salt and water ; change the salt and w ater e very day till ’ i di it in batte r and fr it as the i s fee t you u se t ; p , y p g ‘ rs r boil it in fre sh salt and wate r w ith an nio n and ea , o , o d a few ri s of arsle a d send melted bu tte r slice , sp g p y , n

for sauce . on When our is cut down cut off To salt B ac . y pig ,

d h d if, b a r the hin the hams an ea it e la g one cut out c e ,

but le ave the s are - ribs it kee s e bacon from rustin p , p g, d ra m sal i wi c mm n salt and a little an the g vy ; t t th o o , saltpe tre (but neither bay salt nor sugar); let it lie ten da s n a le hat ll let all he b ine run from it y o tab , t w i t r , hen s lt a ain n r tw lve a s tu rnin it e ve r t a it g te o e d y , g y da afte r the second saltin t en scra e it ver clean y g ; h p y ,

r b l l d al n and han it u . u a itt e ry s t o it, g p Tak are scra e the white fro th off ver N . B . e c to p y l i n i whi h is cause d b the salt w o rkin c ean that s o t, c y g f r rk and b on little dr salt it ke e s o u t o y ou po , ru a y , p r the dr al ill cand and the bacon f om rusting : y s t w y, diam nd r con shine like o s on you ba . n ues e n ues an dr them To salt To g . Scrap your to g , d y ’ loth and salt hem w ell w th co mon salt clean w ith a c , t i m , and half an ounce of saltpe tre to every tongue ; lay them a dee t and rn them e ver da for a we k or in p po , tu y y e ten d s al hem a n and let them lie a we ek lon er ay ; s t t gai , g ; take them dr hem with a cloth our them and u p, y t , fl , han them g up. T n uarts of cold w ater o pickle B eef. Take six tee q , and pu t to it as m uch salt as will make it bear an eg ; ' add n f ba - salt half a o und of salt then tw o pou ds o y , p e re ounde d ll and th ree unds o f brow n su ar p t p sma , po g ; m all to e the r hen u t ou r bee f into it and kee it ix g , t p y , p d l l in a dry an cool p ace . t a Le o Mutton Pound one o un e of ba g f . c y t e tre and rub it all o ver salt and half an ounce of sal p , he ne x t da y our leg of mutton, and let it lie all night t y sal i w ell i li a week o r ten t t w ith common salt, and let t e da s then h dr y , ang it up to y .

1 62 u m s x r nm nu can co o x .

Grue ls, kc. w r r oft ut in whi e wine w hen your g its a e s , p t and sugar to our t te then take it 06 the fire ut to it a uar e r y as , ; q t o f a pound of cu rrants washed and p cked ; put it in a ' hin owl with a toast of bread round it cut in lon C a b , , g ar i ce n row p e s. o ake fo nces f To make Sag Gruel. T ur ou o saga ; give r h h it a scald in hot water, then strain it th oug a air sie ve a d e r h fir with tw uarts of w at r and n pu t it o v t e e, o q e a stick of cinnamon ; keep skimming it till it grow s thick and clear ; when your sago is enough take out the cinna m n and u f re d w in if ou l o , p t in a pint o e ; y w ou d have it er stron u i re t an a int and swe e en i v y g, p t n mo h , t t v re to w arm to yo ur taste ; then set it o er the , but do no let it boil after the w ine is ut in it w e akens the t p , tast d lour no t so dee 9. red our e, an makes the co p ; p it into a re e d u n a slice of lemon whe ou ar tu n, an p t i n y e

- se d i table . I i ro r fo r a to dish for su r n ing t to t s p pe p ppe . Wash o ur sa o in w a To make Sago w ith M ilk. y g rm r nd t ve he fire with a stick of cinnam w ate , a se t i o r t on, and as much water as will boil it thick and soft ; then hin r am o r new ilk as will m ke put in as much t c e , m , a it ' r hi e in half a nut sw n i a p oper t ckness ; grat meg, eete t “ - to our taste and serve it u in a China bo wl o r tureen. y , p It i r er f r a to d h fo r su r s p op o p is ppe . To make B arley Take four ounces of pearl barle bo il it in two u arts of w er w ith a stick of y ; q at , cinnam n in it ill i is re duced one uart add to it o , t t to q ; a little mo re tha a in of re d ine and su ar to our n p t w , g y o w ash taste , with two or three unces o f currants ed and l picked c ean .

I I N I S .

B roil Crim Cod Salmon Whitin s Had , p , , g , docks, M a c

kerel are . 31 . Salmon Mackerel Herrin s & , , , g , c . 32 .

Cod Sounds 34 . Ditto with rav 60. Haddock , g y , s, ls Ee , 35.

B e A la Mode 4 6. Porcu ine of ef, , p , 14 7.

B lane Mange , 1 35 . r n 1 1 3 to B ewi g, 1 1 6. nd u ak 9 B ubble a Sq e , .13 .

B utter h w t m elt 14 . 26. 2 , o o , 8 .

uns 96. T a d Cakes and B , e itto , 14 2.

om in the A rt of 129 to 1 34 . C g, , tchu Makin 1 Ca p, g, 12. ’ ’ Collared B eef 89. 1 38. alf s ead 138. Pi s do 1 39 , C H , g . .

ls 7. Ee , 8

le 6. 6 . 3. Col ps, 4 1 6

C ar c. 97 ust ds, & . &c Distilling of Simples, . 136. o for nt 84 1 0 88 Dishes, Vari us, Le . r in and Cand n D y g, yi g, s Force M e at B all , 39.

f Fow 5 5. Force a Ronud of B e , 1 4 9. A l, 4

f Veal 4 . B reas of Mut n i B reast o , 7 t to , P g, 1 4 8.

- s White of Pi eons 4 1 . Lamb stones and Fricassee , , g , ’ br d 4 2. Ne ats Ton es 4 7. Rabbit Sweet ea , gu , s, ’

ickens &c c . 0. B rown, Ch , , & 4

- B f S eaks 4 6. Loin of Lamb 4 9. Frying ee t , , ’ ld e al 61 . Sausa e 60. Ne at s oo 1 4 1 Co V , g s, F t, .

e F sh of all so rts 31 . errin s 32. Lam Littl i , H g ,

s Eels 35. Tenoh 29 prey , , . av f r B eef Mutton Veal T rki s or an so rt Gr ies, o , , ; u e , y 6 of Fowls, 2 .

R &c &c how r s 23 2 25 . Greens, oo ts, . . to d e s, , 4 ,

ls 1 52 . s Grue , d nces Veal to Hashes an Mi , , Mut n like Venison, 62. ‘ ’ d Mut i lt s Hea 4 2 . ton P s et toe 48. Ca , , g p ty s, 89 90 Hams, how to Cure , , . ’ Ho s 88 g s Pudding , &c. . J e lies l , 97. J a ed i s gg Hare , 60. P geon , 57. I