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Amazon.com: Science & Math: Books: Amazon.com: The Mister (Audible Audio Edition): American Cookery | Amelia Simmons | *Non-fiction, Self-Help | Audiobook full unabridged | English
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American Cookery, by Amelia Simmons, was the first known cookbook written by an American, published in 1796. Until this time, the cookbooks printed and used in what became the United States were British cookbooks, so the importance of this book is obvious to American culinary history, and more generally, to the history of America. The full title of this book was: American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life. (Description from Wikipedia)
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part one of American cookery by Amelia Simmons this is a librivox recording all librivox recordings are in the public domain for more information or to volunteer please visit librivox.org read by Betsy bush in Marquette Michigan July 2010 American cookery or the art of dressing viens fish poultry and vegetables and the best modes of making pastes puffs pies tarts puddings custards and preserves and all kinds of cakes from the Imperial plum to plain cake adapted to this country and all grades of life by Amelia Simmons an American orphan published according to act of Congress Hartford printed by Hudson and Goodwin for the author 1796 preface as this treatise is calculated for the improvement of the rising generation of females in America the Lady of fashion and fortune will not be displeased if many hints are suggested for the more general and universal knowledge of those females in this country who by the loss of their parents or other unfortunate circumstances are reduced to the necessity of going into families in the line of domestics or taking refuge with their friends or relations and doing those things which are really essential to the perfecting them as good wives and useful members of society the orphan though left to the care of virtuous Guardians will find it essentially necessary to have an opinion in determination of her own the world in the fashion thereof is so variable that old people cannot accommodate themselves to the various changes in fashions which daily occur they will adhere to the fashion of their day and will not surrender their attachments to the good old way while the young and the gay bendan conform readily to the taste of the times and fancy of the hour by having an opinion in determination I would not be understood to mean an obstinate perseverance in trifles which borders on obstinacy by no means but only an adherence to those rules and Maxim's which have flood the test of ages and will forever establish the male character a virtuous character although they conform to the ruling tastes of the age and cookery dress language manners etc it must ever remain a check upon the poor solitary orphan but while those females who have parents or brothers or riches to defend their indiscretions that the orphan must depend solely upon character how immensely important therefore that every action every word every thought be regulated by the strictest purity and that every movement meets the approbation of the good and wise the candor of the American ladies is solicitously entreated by the author s as she is circumscribed in her knowledge this being an original work in this country should any future additions appear she hopes to render it more valuable directions for catering or the procuring the best Deion's fish etc how to choose flesh beef the large stall fed ox beef is the best it has a course open grain and oily smoothness dent it with your finger and it will immediately rise again if old it will be rough and spongy and the dent remain cow beef is less boned and generally more tender and juicy than the Ox in America which is used to labor of almost every species of animals birds and fishes the female is the tenderest the richest flavoured and among poultry the soonest fattened mutton grass-fed is good two or three years old lamb if under six months is rich and no danger of imposition it may be known by its size in distinguishing either veal is soon lost great care therefore is necessary in purchasing veal brought to market in pain ears or encourages is to be preferred to that brought in bags and flouncing on a sweaty horse pork is known by its size and whether properly fattened by its appearance to make the best bacon to each ham put one ounce saltpeter one pint bass salt one pint molasses shake together six or eight weeks or large quantities together baste them with the liquor every day when taken out to dry smoke three weeks with cobs or malt fumes to every ham may be added a cheek if you've stowaway a barrel and not alter the composition some add a shoulder for transportation or exportation double the period of smoking fish how to choose the best in market salmon the noblest and richest fish taken in freshwater the largest are the best they are unlike almost every other fish are ameliorated by being three or four days out of water if kept from heat in the moon which has much more in juris a fact than the Sun in all great fish markets great fish mongers strictly examine the gills if the bright redness is exchanged for a low brown they are stale but when live fish are brought flouncing into market you have only to elect the kind most agreeable to your palate in the season shed contrary to the generally received opinion are not so much richer flavored as they are harder when first taken out of the water opinions vary respecting them I have tasted shad 30 or 40 miles from the place where caught and really conceived that they had a richness of flavor which did not appertained those taken fresh and cooked immediately and have proved both at the same table and the truth may rest here that a shed 36 or 48 hours out of water may not cook so hard and solid and be esteemed so elegant yet give a higher relished flavor to the taste every species generally of saltwater fish are best fresh from the water though the Hannah Hill blackfish lobster oyster flounder bass cod haddock and eel with many others may be transported by land many miles find a good market and retain a good relish but as generally live ones are bought first the seats are used to give them a freshness of appearance such as peppering the gills wetting the fins and Tails and even painting the gills or wedding with animal blood experience and attention will dictate the choice of the just fresh gills fulbright eyes moist fins and tails are denote mints of their being fresh-caught if they are soft its certain they are stale but if deceits are used their smell must approve or denounce them and be your safest guide of all freshwater fish there are none that require or so well afford haste and cookery as the salmon trout they are best when caught under a fall or cataract from what philosophical circumstances yet unsettled yet true it is that at the foot of a fall the waters are much colder than at the head trout to choose those waters if taken from them and hurried into trust they are genuinely good and take rank in point of superiority a flavour of most other fish perch and roach our noble pan fish the deeper the water from whence taken the finer are their flavors if taken from shallow water with muddy bottoms they are impregnated therewith and are unsavory eels though taken from muddy bottoms are best to jump in the pan most white or soft fish are best bloated which is done by salting and peppering and drying in the Sun and in a chimney after 30 or 40 hours drying our best broiled and moistened with butter etc poultry how to choose having before stated that the female in almost every instance is preferable to the male and peculiar larly so in the peacock which though beautifully plumage tis tough hard stringy and untested and even in delicious while the peahen is exactly otherwise and the queen of all birds so also in a degree turkey hen turkey is higher and richer flavoured easier fattened and plumper they are no odds in market dunghill fowls are from their frequent use a tolerable proof of the former birds chickens of either kind are good and the yellow leg the best and their taste the sweetest capons if young are good are known by short Spurs and smooth legs all birds are known whether fresh-killed are stale by a tight vent in the former and a loose open vent if old or stale their smell denotes their goodness speckled ruff legs denote age while smooth legs and combs approve them young a goose if young the bill will be yellow and will have but few hairs the bones will crack easily but if old the contrary the bill will be read and the pads still redder the joints stiff and difficult ly disjointed if young otherwise choose one at not very fleshy on the breast but fat in the rump ducts are similar to geese wild ducks have redder pads and smaller than the tame ones otherwise are like the goose or tame duck or to be chosen by the same rules Woodcock sought to be thick fat and flesh firm the nose dry and throat clear Snipes if young and fat have full veins under the wing and are small in the veins otherwise like the Woodcock partridges if young will have black bills yellowish legs if old the legs look bluish if old are stale it may be perceived by smelling at their mouths pigeons young have light red legs and the flesh of a color and prick easily old have red legs blackish in parts more hares plumper and loose fence so also of gray or green plover blade Birds thrash lark and wild fowl in general hairs are white-fleshed and flexible when new and fresh killed if stale their flesh will have a blackish shoe like old pigeons and if the cleft in their lip spread much is wide and ragged she is old the contrary when young Leverett is like the hair in every respect that some are obliged to search for the knob or small bone on the fore leg or foot to distinguish them rabbits the wild are the best either are good and tender if old there will be much yellowish fat about the kidneys the claws long wool rough and mixed with gray hairs if young the reverse as to their being fresh by the cent they soon perish if trapped or shot and left in Pelt or undressed their taint is quicker than veal and the most sickish in nature and will not like beef or veal be purged by fire the cultivation of rabbits would be profitable in America if the best methods were pursued they are a very prolific and profitable animal they are easily cultivated if properly attended but not otherwise a rabbits burrow on which $3,000 may have been expended might be very profitable but on the small scale they would be well near markets towns easier bred and more valuable butter tight waxy yellow butter is better than white or crumbly which soon becomes rancid and fro II go into the center of balls or rolls to prove and judge it if in furqan the middle is to be preferred as the sides are frequently dis tasted by the wood of the furqan although oaken used for years new pine tubs are ruinous to the butter to have sweet butter in dog days and through the vegetable seasons send stone pots to honest meat in trusty dairy people and procure it packed down in May and let them be brought in in the night or cool rainy morning covered with a clean cloth wet in cold water and partake of no heat from the horse and set the pots in the coldest part of your cellar or in the ice house some say that may butter thus preserved will go into the winter use better than fall made butter cheese the red smooth moist coated and tight pressed square-edged cheese are better than white coat are grinded or bilged the inside should be yellow and flavored to your taste old shelves which have only been wiped down for years are preferable to scoured and wash to shelves the seats are used by salt petering the outside or coloring with hemlock kokum berries or saffron infused into the milk the taste of either supersedes every possible evasion eggs clear thin-shelled longest oval and sharp edges are best to ascertain whether new or stale hold to the light if the white is clear the yoke regularly in the center they are good but if otherwise they are stale the best possible method of ascertaining is to put them into water if they lie on their bilge they are good and fresh if they bob up on an end they are stale and if they rise they are addled proved in of no use end of part 1 of American cookery by Amelia Simmons part 2 of American cookery by Amelia Simmons this LibriVox recording is in the public domain we proceed to roots and vegetables and the best cook cannot alter the first quality they must be good or the cook will be disappointed potatoes take rank for universal use profit and easy acquirement the smooth skin known by the name of house potato is the most mealy and richest flavoured the yellow rusty coat next best the red and the red rusty coat are tolerable and the yellow Spanish have their value those cultivated from imported seed on sandy or dry lomi lands are best for table use though the red or either will produce more in rich lomi highly manured garden grounds new lands in a sandy soil afford the richest flavored and most mealy potato much depends on the ground on which they grow more on the species of potatoes planted and still more from foreign seeds and each may be known by attention to connoisseurs for a good potato comes up in many branches of cookery as hereinafter prescribed all potatoes should be dug before the rainy seasons in the fall well dried in the Sun kept from frost and dampness during the winter in the spring removed from the cellar to a dry loft and spread thin and frequently stirred and dried where they will grow and be thereby injured for cookery a roast potato is brought on with roast beef a steak a chop or fricassee good boiled with a boiled dish make an excellent in for a turkey water or wild fowl make good pie and a good starch for many uses all potatoes run out or depreciate in America a fresh importation of the Spanish might restore them to table use it would swell this treatise too much to say everything that is useful to prepare a good table but I may be pardoned by observing that the Irish have preserved a genuine mealy rich potato for a century which takes rank of any known in any other Kingdom and I have heard that they renew their seed by planting and cultivating the seed ball which grows on the tine the manner of their managing it to keep up the excellency of that root would better suit a treatise on agriculture and gardening than this and be inserted in a book which would be read by the farmer instead of his amiable daughter if no one treats on the subject it may appear in the next edition onions the Madeira white is best in market esteemed softer flavored and not so fiery but the high red round hard onions are the best if you consulted cheapness the largest are best if you consult taste and softness the very smallest are the most delicate and used at the first two tables onions grow in the richest highest cultivated ground and better and better year after year on the same ground beets grow on any ground but best on loam or light gravel grounds the red is the richest and best approved the White has a sickish sweetness which is disliked by many parsnips are a valuable root cultivated best in rich old grounds and doubly deep ploughed late sown they grow thrifty and are not so prongs they may be kept anywhere in anyhow so that they do not grow with heat or are nipped with frost if frosted let them thaw in earth they are richer flavored when plowed out of the ground in April having stood out during the winter though they will not last long after and commonly more sticky and hard in the centre carrots are managed as it respects plowing and rich ground similarly to parsnips the yellow are better than the orange are red middle incised that is a footlong in two inches thick at the top end are better than overgrown ones they are cultivated best with onions so very thin and mixed with other seeds while young or six weeks after sown especially if with onions on true onion ground they are good with veal cookery rich in soups excellent with hash in May and June garlic's though used by the French are better adapted to the uses of medicine than cookery asparagus the mode of cultivation belongs to gardening their business is only to cut and dress the largest is best the growth of a day sufficient six inches long and cut just above the ground many cut below the surface under an idea of getting tender shoots and preserving the bed but it enfeebles the root dig round it and it will be wet with the juices but if cut above ground and just as the dew is going off the Sun will either reduce the juice or send it back to nourish the root it's an excellent vegetable parsley of the three kinds the thickest and branch east is the best is sown among onions or in a bed by itself may be dried for winter use though a method which I have experienced is much better in September I dig my roots procure an old thin stave dry cask boreholes an inch diameter in every stave six inches asunder around the cask and up to the top first take a half bushel of rich garden mould and put into the cask then run the routes through the staves leaving the branches outside press the earth tight about the root within and thus continue on through the respective stories till the cask is full its being filled run an iron bar through the center of the dirt in the cask and fill with water let's stand on the south and east side of a building till frosty night then remove it by slinging a rope round the cask into the cellar where during the winter I clip with my scissors the fresh parsley which my neighbors or myself have occasion for and in spring transplant the roots in the bed in the garden or in any unused corner or let's stand upon the wharf or the washer shed it's an useful mode of cultivation and a pleasurably tasted herb and much used in garnishing viens radish salmon-colored is the best purple next best white turnip each are procured from southern seeds annually they grow thrifty astone among onions the turnip radish will last well through the winter artichokes The Jerusalem is best are cultivated like potatoes though their stalks grow seven feet high and may be preserved like the turnip radish or pickled they like horseradish once in the garden can scarcely ever be totally eradicated plowing or digging them up with that view seems at times rather to increase and spread them cucumbers are of many kinds the prickly is best for pickles but generally bitter the white is difficult to raise in tender choose the bright green as smooth and proper sized melons the watermelons is cultivated on sandy soils only above latitude 41 and a half if a stratum of land be dug from a well it will bring the first year good watermelons the red cord our highest flavored a hard Rhine approves them ripe musk melons are various the rough skinned are best to eat the short round of fair skinned is best for mangoes lettuces of various kinds the purple spotted leaf is generally the tenderest and free from bitter your taste must guide your market cabbage requires a page they are so multiverse note all cabbages have a higher relish that grow on new unmeasured grounds if grown in an old town and on old gardens they have a rankness which at times may be perceived by a fresh air traveler this observation has been experienced for years that cabbages require new ground more than turnips the low Dutch only will do in old gardens the early yorkshire must have rich soils they will not answer for winter they are easily cultivated and frequently brought to market in the fall but will not last the winter the green savoy with the richest crinkles is fine and tender and although they do not head like the Dutch or Yorkshire yet the tenderness of the out leaves is a counter pose it will last through the winter and are high flavoured the yellow savoy takes next rank but will not last so long all cabbages will mix and participate of other species like Indian corn they are called best in plants and a true gardener will in the plant describe those which will head and which will not this is new but a fact the gradations in the savoy cabbage are discerned by the leaf the richest and most scalloped and crinkled and thickest green savoy falls little short of a cauliflower the red and bredis small tight heads are best for slaw it will not boil well comes out black or blue and tinges other things with which it is boiled beans the collaborating is easiest cultivated and collected are good for string beans will shell must be polled the Windsor bean is an earlier good string or shell bean Cranbury bean is rich but not universally approved equal to the other two frost bean is good only to shell six weeks bean is a yellowish bean and early brought forward and tolerable lazy bean is tough and needs no pol English being what they denominated the horse bean is melee when young is profitable easily cultivated and may be grown on worn-out grounds as they may be raised by boys I cannot but recommend the most extensive cultivation of them the small white bean is best for winter use and excellent Kelvin's are run out a yellow small bush a black speck or I are tough and tasteless and little worth in cookery and scarcely bear exportation peas green peas the crown imperial takes rank in point of flavour they blossom purple and white on the top of the vines will run from three to five feet high should be set in light sandy soil only or they run too much to vines the crowned pea is second in richness of flavor the Rhondda vowel is large and bitterish early Carlton is produced first in the season good Merrill fats green yellow and is large easily cultivated not equal to others sugar pea needs no Bush the pods are tender and good to eat easily cultivated Spanish mane rato is a rich pea requires a strong high Bush all pious must be picked carefully from the vines as soon as do is off Sheldon cleaned without water and boiled immediately they are thus the richest flavoured herbs useful and cookery time is good in soups and stuffings sweet marjoram is used in turkeys summer savory dito and in sausages and salted beef and legs of pork sage it's used in cheese and pork but not generally approved parsley good in soups and to garnish roast beef excellent with bread and butter in the spring pennyroyal is a high aromatic although a spontaneous herb in old ploughed fields yet might be more generally cultivated in gardens and used in cookery and medicines sweets time is most useful and best approved in cookery fruits pears there are many different kinds but the large bellperre sometimes called the pound pear the yellowest tis the best and in the same town they differ essentially hard winter pear are innumerable in their qualities are good in sauces and bakes harvest and summer pear are a tolerable dessert and are much improved in this country as all other fruits are by grafting an inoculation apples are still more various yet rigidly retained their own species and are highly useful in families and ought to be more universally cultivated excepting in the compact dista cities there is not a single family but might set a tree in some otherwise useless spot which might serve the two fault use of shade and fruit on which twelve or fourteen kinds of fruit trees might easily be engrafted and essentially preserve the orchard from the intrusions of boys etc which is too common in America if the boy who the supplanted a tree and guarded and protected it in a useless corner and carefully engrafted different fruits was to be indulged a free access into orchards whilst the neglectful boy was prohibited how many millions of fruit trees would spring into growth and what a saving to the Union the net saving would in time extinguished the public debt and enrich our cookery currents are easily grown from shoots trimmed off from old bunches and set carelessly in the ground they flourish on all soils and make good jellies their cultivation ought to be encouraged black currants may be cultivated but until they can be dried and until sugars are propagated they are in a degree unprofitable grapes are natural to the climate grow spontaneously in every state in the Union and ten degrees north of the line of the Union the Madeira Lisbon and Malaga grapes are cultivated in gardens in this country and are a rich treat or dessert trifling attention only as necessary for their ample growth end of part 2 of American cookery by Amelia Simmons part 3 of American cookery by Amelia Simmons this LibriVox recording is in the public domain having pointed out the best methods of judging of the qualities of viens poultry fish vegetables etc we now present the best approved methods of dressing and cooking them and to suit all tastes present the following recipes to roast beef the general rules are to have a brisk hot fire to hang down rather than to spit to baste with salt and water and 1/4 of an hour to every pound of beef though tender beef will require less while old tough beef will require more roasting prick with a fork will determine you why they're done or not rare done is the healthiest and the taste of this aged roast mutton if a breast let it be called if a leg stuffed or not let be done more gently than beef and done more the chine saddle or leg require more fire and longer time than the breast etc garnished with scraped horseradish and serve with potatoes beans cauliflower slaughter crosses or boiled onions caper sauce mashed turnip or lettuce roast veal as it is more tender than beef or mutton and easily scorched paper it especially the fat parts lay at some distance from the fire a while to heat gently baste it well a 15 pound piece requires one hour and a quarter roasting garnish with green parsley and sliced lemon roast lamb lay down to a clear good fire that will not want a stirring or altering baste with butter dust on flour based with the drippings and before you take it up add more butter and sprinkle on a little salt and parsley shred fine sent to table with a nice salad green peas fresh beans or a cauliflower or asparagus to stuff a turkey grate a whole loaf 1/4 of a pound butter 1/4 of a pound salt pork finely chopped 2 eggs a little sweet marjoram summer savory parsley and sage pepper and salt if the pork be not sufficient filled the bird and sew up the same will answer for all wild fowl water fowls require onions the same ingredients stuff a leg of veal fresh pork or a loin of veal to stuff and roast a turkey or fowl one pound soft wheat bread three ounces beef suet 3 eggs a little sweet time sweet marjoram pepper and salt and some add a Gill of wine fill the bird therewith and sew up hang down to a steady solid fire basting frequently with salt and water and roast until a steam emits from the breast put 1/3 of a pound of butter into the gravy dust flour over the bird and baste with the gravy serve up with boiled onions and cranberry sauce mangoes pickles or celery to others omit the sweet herbs and add parsley done with potatoes 3 boil and mash 3 pints potatoes wet them with butter add sweet herbs pepper salt fill and roast as above to stuff and roast a gosselin boil the innards tender chop them fine put double quantity of grated bread 4 ounces butter pepper salt and sweet herbs if you like two eggs molded into the stuffing parboil four onions and chop them into the stuffing add wine and roast the bird the above is a good stuffing for every kind of waterfowl which requires onion sauce to smother a fowl in oysters fill the bird with dry oysters and sew up and boil in water just sufficient to cover the bird salt and season to your taste when done tender put into a deep dish and pour over it a pint of stewed Oster x' well buttered and peppered garnish a turkey with sprigs of parsley or leaves of celery a foul is best with a parsley sauce to stuff a leg of veal take one pound of veal 1/2 pound pork salted 1 pound graded bread chopped all very fine with a handful of green parsley pepper it add 3 ounces butter and 3 eggs and sweet herbs if you like them cut the leg round like a ham and stab it full of holes and fill in all the stuffing then salt and pepper the leg and dust on some flour if baked in an oven put into a saucepan with a little water if potted lay some skewers at the bottom of the pot put in a little water and lay the leg on the skewers with a gentle fire render it tender frequently adding water when done take out the leg put butter in the pot Brown the leg the gravy in a separate vessel must be thickened and buttered and a spoonful of ketchup added to stuff a leg of pork to bake a roast corn the leg 48 hours and stuff with sausage meat and bake in a hot oven 2 hours and a half or roast to ala mode a round of beef to a 14 or 16 pound round of beef put 1 ounce saltpeter 48 hours after stuff it with the following one and a half pound beef 1 pound salt pork 2 pound grated bread chopped all fine and rub in a half pound butter salt pepper and cayenne summer savory time lay it on skewers in a large pot over three pints hot water which it must occasionally be supplied with the steam of which in 4 or 5 hours will render the round tender if over a moderate fire when tender take away the gravy and thickened with flour and butter and boil brown the round with butter and flour adding ketchup and wine to your taste to alamode a round take fat pork cut in slices or mince season it with pepper salt sweet marjoram and thyme cloves mace and nutmeg make holes in the beef and stuff it the night before cooked put some bones across the bottom of the pot to keep from burning put in 1 quart claret wine 1 quart water and 1 onion lay the round on the bones cover close and stop it round the top with dough hang on in the morning and stew gently 2 hours turn it and stop tight and stew 2 hours more when done tender great a crust of bread on the top and brown it before the fire scum the gravy and serve in a butter boat serve it with a residue of the gravy in the dish to dress a turtle fill a boiler or kettle with a quantity of water sufficient to scald the calabash and Cala P the fins etc and about nine o'clock hang up your turtle by the hind fins cut off the head and save the blood take a sharp pointed knife and separate the calabash from the Cala P or the back from the belly part down to the shoulders so as to come at the entrails which take out and clean them as you would those of any other animal and throw them into a tub of clean water taking great care not to break the gall but to cut it off from the liver and throw it away then separate each distinctly and put the guts into another vessel open them with a small penknife and to end wash them clean and draw them through a woolen cloth in warm water to clear away the slime and then put them in clean cold water till they are used with the other part of the entrails which must be cut up small to be mixed in the baking dishes with meat this done separate the back in belly pieces carefully cutting away the four fins by the upper joint which scald peel off the loose skin and cut them into small pieces laying them by themselves either in another vessel or on the table ready to be seasoned then cut off the meat from the belly part and clean the back from the lungs kidneys etc and that meat cut into pieces as small as a walnut laying it likewise by itself after this you are to scald the back and belly pieces pulling off the shell from the back and the yellow skin from the belly when all will be white and clean and with the kitchen cleaver cut those up likewise into pieces about the bigness or breadth of a card put those pieces into clean cold water wash them and place them in a heap on the table so that each part may lay by itself the meat being thus prepared and laid separate for seasoning mix two-thirds parts of salt or rather more and 1/3 part of cayenne pepper black pepper and nutmeg and mace pounded fine and mixed all together the quantity to be proportioned to the size of the turtle so that in each dish there may be about three spoonfuls of seasoning to every 12 pound of meat your meat being thus seasoned get some sweet herbs such as time a savory etc let them be dried and rubbed fine and having provided some deep dishes to bake it in which should be of the common Brown we're put in the coarsest part of the meat put a quarter pound of butter at the bottom of each dish and then put some of each of the several parcels of meat so that the dishes may be all alike and have equal portions of the different parts of the turtle and between each laying of meat strew a little of the mixture of sweet herbs fill your dishes within an inch and a half or two inches of the top boil the blood of the turtle and put into it then lay on force meatballs made a veal highly seasoned with the same seasoning as the turtle put in each dish a Gill of Madeira wine and as much water as it will conveniently hold then break over at five or six eggs to keep the meat from scorching at the top and over that shake a handful of shred parsley to make it look green when done put your dishes into an oven made hot enough to bake bread and in an hour and half or two hours according to the size of the dishes it will be sufficiently done to dress a Cavs head turtle fashioned the head and feet being well scalded and cleaned open the head taking the brains washed pick and cleanse salt and pepper and parsley them and put by in a cloth boil the head feet and heart slit one in quarter or one and a half hour sever out the bones cut the skin and meat in slices drain the liquor in which boiled and put by clean the pot very clean or it will burn to make a layer of the slices which dust with a composition made of black pepper 1 spoon of sweet herbs pulverized two spoons sweet marjoram and thyme are most approved a teaspoon of cayenne one pound butter then dust with flour then a layer of slices with slices of veal and seasoning till completed cover with the liquor stew gently three quarters of an hour to make the forced meatballs take one in half pound veal one pound graded bread four ounces raw salt pork mince and season with above and work with three whites into balls one or one in half inch diameter roll in flour and fry in very hot butter till brown then chop the brains fine and stir into the whole mess in the pot put their to one third part of the fried balls and a pint wine or less when all is heated through take off and serve in terrines laying the residue of the balls and hard boiled and peeled eggs into a dish garnished with slices of lemon a stoop I boil a shoulder of veal and cut up salt pepper and butter half pound and slices of raw salt pork make a layer of meat in a layer of biscuit or biscuit dough into a pot cover close and stew half an hour in three quarts of water only a C pie four pound of flour one and a half pound of butter rolled into paste wet with cold water line the pot there with lay in split pigeons turkey pies veal mutton or birds with slices of pork salt pepper and dust on flour doing thus until your pot is full or your ingredients expended at three pints water cover tight with paste and stew moderately two and a half hours a chicken pie pick and clean six chickens without scalding take out their innards and wash the birds while hole then joint the birds salt and pepper the pieces and inwards roll one inch thick paste number eight and cover a deep dish and double at the rim or edge of the dish put there to a layer of chickens in a layer of thin slices of butter to the chickens and one and a half pound butter our expended which cover with a thick paste bake one and a half hour or if your oven beep or parboil the chicken with a half a pound of butter and put the pieces with the remaining one pound of butter and half the gravy into the paste and while boiling thicken the residue of the gravy and when the pie is drawn open the crust and add the gravy minced pies a foot Pie scold NEETs feet and clean well grass-fed are best put them into a large vessel of cold water which changed daily during a week then boil the feet till tender and take away the bones when cold chopped fine to every four pound minced meat add one pound of beef suet and four pound apple raw and a little salt chopped altogether very fine at one quart of wine two pound of stoned raisins one ounce of cinnamon 1 ounce mace and sweetened to your taste make one of paste number 3 bake 3/4 of an hour weeks after when you have occasion to use them carefully raise the top crust and with a round edge spoon collect the meat into a basin which warm with additional wine and spices to the taste of your circle while the crust is also warmed like a whole cake put carefully together and serve up by this means you can have hot pies through the winter and enrich 2 singly to your company tongue the pie 1-pound neat's tongue one pound apple 1/3 of a pound of sugar 1/4 of a pound of butter 1 pint of wine 1 pound of raisins or currants or half of each 1/2 ounce of cinnamon and mace bacon pastes number 1 in proportion to size mince pie of beef 4 pound boiled beef chopped fine and salted 6 pound of raw apple chopped also 1 pound beef suet 1 quart of wine or rich sweet cider 1 ounce mason cinnamon and nutmeg 2 pounds raisins bacon paste number 3 3/4 of an hour observations all meat pies require a hotter and brisker oven than fruit pies in good cook grease all raisins should be stoned as people differ in their tastes they may alter to their wishes and as it is difficult to ascertain with precision the small articles of spicery everyone may relish as they like and suit their tastes apple pie stew and strain the apples to every 3 pints grape the peel of a fresh lemon add cinnamon mace rosewater and sugar to your taste and bacon paste number 3 every species of fruit such as peas plums raspberries blackberries maybe only sweetened without spices and bacon paste number 3 current pies take green full-grown currents and one-third their quantity of sugar proceeding as above a buttered apple pie pair quarter and quart art apples lay in paste number three cover with the same bake half an hour when drawn gently raised the top crust add sugar butter cinnamon mace wine or rose water end of part three of American cookery by Amelia Simmons part four of American cookery by Amelia Simmons this LibriVox recording is in the public domain puddings a rice pudding 1/4 of a pound rice a stick of cinnamon 2 a quart of milk stirred often to keep from burning and boil quick cool and add half a nutmeg 4 spoons rose water 8 eggs butter or puff paste a dish and pour the above composition into it and bake one in half hour number to boil 6 ounces rice in a quart milk on a slow fire till tender stir in 1 pound butter interim beat 14 eggs add to the pudding when cold with sugar salt rose water and spices to your taste adding raisins or currants bake as number one number 3 8 spoons rice boiled in a quarts milk when cooled add 8 eggs 6 ounces butter wine sugar and spices bake 2 hours number 4 boil and water 1/2 pound ground rice till soft add 2 quarts milk and scald cool and add 8 eggs 6 ounces butter 1 pound raisins salt cinnamon and a small nutmeg bake 2 hours number 5 a cheap one half pint rice 2 quarts milk salt butter allspice put cold into a hot oven bake 2 and 1/2 hours number 6 put six ounces rice into water or milk and water let's well or soap tender then boil gently stirring in a little butter when cool stir in a quart cream six or eight eggs well beaten and add cinnamon nutmeg in sugar to your taste bake and be the mode of introducing the ingredients as a material point in all cases where eggs are mentioned it is understood to be well beat whites and yolks and the spices fine and settled a nice Indian pudding number one three pints scalded milk seven spoons fine Indian meal stir well together while hot let's stand till cooled at seven eggs 1/2 pound raisins 4 ounces butter spice and sugar bake one and half hour number two three pints scalded milk to one pint meal salted cool add two eggs 4 ounces butter sugar or molasses and spice it will require 2 and 1/2 hours baking number three salt a pint meal wet with 1 quart milk sweetened and put into a strong cloth brass or bell metal vessel stoner earthen pot secured from wet and boil 12 hours it Sunderland pudding whipped 6 eggs half the whites take half of nutmeg one pint cream and a little salt four spoons fine flour oil or butter pans cups or bowls bake in a quick oven one hour eat with sweet sauce a Witt pot cut half a loaf of bread and dices pour there on two quarts milk 6 eggs rosewater nutmeg and 1/2 pound of sugar put into a dish and cover with paste number 1 big slow 1 hour a bread pudding one pound soft bread or biscuit soaked in 1 quart milk run through a sieve or colander add 7 eggs 3/4 of a pound sugar 1/4 of a pound butter nutmeg or cinnamon one Gil rosewater one pound stoned raisins half-pint cream bake 3/4 of an hour middling oven a flour pudding 7 eggs 1/4 of a pound of sugar and a teaspoon of salt beat and put 2 1 quart milk 5 spoons of flour cinnamon and nutmeg to your taste bake half an hour and serve up with sweet sauce a boiled flour pudding 1 quart milk 9 eggs 7 spoons flour a little salt put into a strong cloth and boiled 3 quarters of an hour a cream almond pudding boil gently a little mace and half a nutmeg get graded in a quart cream when cool beat 8 yolks and 3 whites strain and mixed with 1 spoon flour 1/4 of a pound almonds settled add 1 spoon rosewater and by degree is the cold cream and beat well together wet to thick cloth and flour it and pour in the pudding boil hard half an hour take out pour over it melted butter and sugar an Apple pudding dumpling put into paste quartered apples lie in a cloth and boil 2 hours serve with sweet sauce pears plums etc are done the same way potato pudding baked number 1 1 pound 2 boiled potatoes 1 pound sugar 1/2 a pound butter 10 eggs number 2 1 pound boiled potatoes mashed 3/4 of a pound butter 3 gills milk or cream the juice of one lemon and the peel grated half a pound sugar 1/2 nutmeg 7 eggs and taking out three whites 2 spoons rosewater Apple pudding one pound Apple sifted one pound sugar 9 eggs 1/4 of a pound butter 1 quart sweet cream 1 Gill rosewater a cinnamon a green lemon peel graded if sweet apples add to the juice of half a lemon put onto pissed number seven currants raisins and citron some add but good without them carrot pudding a coffee cup full of boiled and strained carrots 5 eggs 2 ounces sugar and butter each cinnamon add rosewater to your taste baked in a deep dish without paste a crook neck or winter squash pudding core boil and skin a good squash and bruise it well take 6 large apples paired cord and stewed tender mixed together add 6 or 7 spoons full of dry bread or biscuit rendered finest meal half pint milk or cream 2 spoons of rose water – ditto wine 5 or 6 eggs beaten and strained nutmeg salt and sugar to your taste 1 spoon flour beat all smartly together bake the above is a good recipe for pumpkins potatoes or yams adding more moistening or milk and rosewater and to the – ladder a few black or Lisbon currents or dry hortal berries scattered in will make it better pumpkin number 1 1 quart stewed and strained 3 pints cream 9 beaten eggs sugar mace nutmeg and ginger laid into paste number 7 or 3 and with a dose per cross and checker –it and baked and dishes 3/4 of an hour number 2 1 quart of milk 1 pint pumpkin 4 eggs molasses allspice and a ginger in a crust bake 1 hour orange pudding put 16 yolks with half a pound butter melted grate in the rinds of – Seville oranges beat in 1/2 pound of fine sugar add 2 spoons orange water – of rosewater 1 Gill of wine half pint cream – naples biscuit or the crumbs of a fine loaf or roll soaked in cream mix all together put it into a rich puff paste which lets be double round the edges of the dish bake like a custard pudding one great the yellow of the peals of three lemons then take two whole lemons roll under your hand on the table till soft taking care not to burst them cut and squeeze them into the grated peels to take 10 ounces soft wheat bread and put a pint of scalded white wine there to let soak and put to number-13 beat for whites and eight yolks and put two above adding 3/4 of a pound of melted butter which let be very fresh and good one pound fine sugar beat all together till thoroughly mixed for lay paste number seven or nine on a dish plate or saucers and fill with above composition 5 bacon near one hour and win baked stick on pieces of paste cut with a jagang iron or a dose per to your fancy baked lightly on a floured paper garnished to thus they may be served hot or cold puff paste s– for tarts number one rub one pound of butter into one pound of flour whipped to whites and add with cold water and one yoke making to paste roll in in six or seven times one pound of butter flowering at each roll this is good for any small thing number two rub six pound of butter into 14 pound of flour eight eggs add cold water make a stiff paste number three to any quantity of flour rub in 3/4 of its weight of butter 12 eggs to a peck rub in 1/3 or 1/2 and roll in the rest number 4 into 2 quarts flour salted and wet stiff with cold water roll in in 9 or 10 times one and a half pound of butter number five one pound flour 3/4 of a pound of butter beat well number six to one pound of flour rub in 1/4 of a pound of butter wet with three eggs and rolled in a half pound of butter they paced for sweetmeats number seven rub one third of a pound of butter and one pound of lard into two pounds of flour wet with four White's well beaten water to make a paste role in the residue of shortening in ten or twelve Rowling's bake quick number eight rub in one in half pound of suet to six pounds of flour and a spoonful of salt wet with cream roll in in six or eight times two and a half pounds of butter good for a chicken or meat pie royal paste number nine rub half a pound of butter into one pound of flour for whites beat to a foam add two yolks 2 ounces of fine sugar roll often rubbing 1/3 and rolling 2/3 of the butter is best excellent for tarts and Apple cakes custards 1 1 pint cream sweetened to your taste warmed hot stir in sweet wine till curdled great in cinnamon and nutmeg to sweeten a quart of milk at nutmeg wine brandy rosewater and 6 eggs bacon teacups or dishes or boil in water taking care that it don't boil into the cups 3 put a stick of cinnamon to 1 quart of milk boil well add 6 eggs 2 spoons of rosewater bake for boiled custard 1 pint of cream 2 ounces of almonds 2 spoons of rose water or orange flower water some mace boil thick then stir in sweetening and laid-off into china cups and serve up rice custard boil a little mace a quartered nutmeg in a quart of cream add rice well boiled while boiling sweetened and flavour with orange or rosewater putting in 2 cups or dishes when cooled set to serve up a rich custard for eggs beat and put in 1 quart cream sweetened to your taste half a nutmeg in a little cinnamon baked his sickbed custard scold a quart of milk sweetened and salt a little whip three eggs and stir in bacon coals in a pewter vessel tarts apple tarts stew and strain the apples add cinnamon rosewater wine and sugar to your taste lay in paste royal squeeze thereon orange juice bake gently cranberries stewed strained and sweetened put into paste number nine and baked gently marmalade laid into paste number one baked it gently apricots must be neither paired cut or stoned but put in whole and sugar sifted over them as above orange or lemon tart take six large lemons rub them well in salt put them into salt and water and let rest two days change them daily in fresh water 14 days then cut slices and mince as fine as you can and boil them two or three hours till tender then take a 6 Pippins pear quarter and core them boil in 1 pint fair water till the Pippins break then put the half of the Pippins with all the liquor to the orange or lemon and add 1 pound sugar boil altogether 1 quarter of an hour put into a galley pot and squeeze there – a fresh orange 1 spoon of which with a spoon of the pulp of the Pippin laid into a thin royal paste laid into small shallow pans or saucers brushed with melted butter and some superfine sugar sifted thereon with a gentle baking will be very good and be pastry pans or saucers must be buttered lightly before the paste is laid on if glass or China be used have only a top crust you can garnish with cut paste like a lemon pudding or serve on paste at number 7 gooseberry tart lay clean berries and sift over them sugar then berries and sugar till a deep dish be filled cover with paste number 9 and bake somewhat more than other tarts grapes must be cut into and stoned and done like a gooseberry Sylla boobs to make a fine syllabub from Macau sweeten a quart of cider with double refined sugar great too nutmeg into it then milk your cow into your liquor when you have thus added what quantity of milk you think proper pour half a pint or more in proportion to the quantity of syllabub you make of the sweetest cream you can get all over it a whipped syllabub take two porringer zuv cream and one of white wine great in the skin of a lemon take the whites of three eggs sweeten it to your taste then whip it with a whisk take off the froth as it rises and put it into your syllabub glasses or pots and they are fit for use to make a fine cream take a pint of cream sweeten it to your palate grate a little nutmeg put in a spoonful of orange flower water and rosewater and two spoonfuls of wine beat up four eggs and two whites stir it all together one way over the fire till it is thick 1/2 cups ready and pour it in lemon cream take the juice of for large lemons half a pint of water a pound of double refined sugar beaten fine the whites of seven eggs and the yolk of one beaten very well mix all together strain it set it on a gentle fire stirring it all the while and skim it clean put into it the peel of one lemon when it is very hot but not too boil take out the lemon peel and pour it into China dishes raspberry cream take a quart of thick sweet cream and boil it two or three wallops then take it off the fire and strands some juices of raspberries into it to your taste stir it a good while before you put your juice in that it may be almost cold when you put it to it and afterwards asteroth one way for almost a quarter of an hour then sweeten it to your taste and when it is cold you may send it up whipped cream take a quart of cream and the whites of 8 eggs beaten with half a pint of wine mix it together and sweeten it to your taste with double refined sugar you may perfume it if you please with musk or amber gum in a rag and steeped a little in the cream whip it up with a whisk in a bit of lemon peel tied in the middle of the whisk take off the froth with a spoon and put in two glasses a trifle fill a dish with biscuit finally broken Rusk and spiced cake wet with wine then pour a good boiled custard not too thick over the Rusk and put a syllabub over that garnished with jelly and flowers end of part 4 part 5 of American cookery by Amelia Simmons this LibriVox recording is in the public domain cake plum cake mix 1 pound currants one DRAM nutmeg mace and cinnamon each a little salt 1 pound of citron orange peel candied and almonds bleached 6 pound of flour well dried beech 21 eggs and add with 1 quart new ale yeast 1/2 pint of wine 3 half pints of cream and raisins plain cake 9 pound of flour 3 pound of sugar 3 pound of butter 1 quart emp'd ins 1 quart milk 9 eggs 1 ounce of spice one Gill of rose water 1 Gill of wine another 3/4 of a pound of sugar 1 pound of butter 6 eggs worked into 1 pound of flour a rich cake rub 2 pound of butter into 5 pound of flour add 15 eggs not much beaten 1 pint of emptyniss 1 pint of wine need up stiff like biscuit cover well and put by and let rise overnight to 2 and 1/2 pound raisins add 1 kill brandy to soak overnight or if new half an hour in the morning add them with one Gill rose water and 2 and 1/2 pound of loaf sugar 1 ounce of cinnamon work well and bake as loaf cake number 1 potato cake boil potatoes peel and pound them add yolks of eggs wine and melted butter work with flour into paste shape as you please bake and pour over these melted butter wine and sugar Johnny cake or ho cake scold one pint of milk and put two three pints of Indian meal and half pint of flour bake before the fire or scold with milk two thirds of the Indian meal or wet 2/3 with boiling water add salt molasses and shortening workup with cold water pretty stiff and bakers above Indian slapjack one quart of milk one pint of Indian meal for eggs four spoons of flour little salt beat together bacon griddles or fry in a dry pan or baked in a pan which has been rubbed with suet lard or butter loaf cakes number one rub six pound of sugar two pound of lard three pound of butter into 12 pound of flour add 18 eggs one quart of milk 2 ounces of cinnamon 2 small nutmegs a tea cup of coriander seed each pounded fine and sifted add 1 pint of brandy half a pint of wine 6 pound of stoned raisins 1 pound of empty nests first having dried your flour in the oven dry and roll the sugar fine rub your shortening and sugar 1/2 an hour it will render the cake much whiter and lighter heat the oven with dry wood for one and a half hours if large pans be used it will then require 2 hours baking and in proportion for smaller loaves to frost it whip 6 whites during the baking add 3 pound of sifted loaf sugar and put on thick as it comes hot from the oven some return the frosted loaf into the oven it injures and yellows it if the frosting be put on immediately it does best without being returned into the oven another to rub four pound of sugar three and a half pound of shortening half butter and half lard into nine pound of flour one dozen of eggs 2 ounces of cinnamon one pint of milk three spoonfuls coriander seed three gills of brandy one Gill of wine three gills of emptyness four pounds of raisins another number three six pound of flour three of sugar two and a half pound of shortening half butter half lard six eggs one nutmeg one ounce of cinnamon and one ounce of coriander seed one pint of emptiness two gills brandy one pint of milk and three pounds of raisins another number four five pound of flour two pound of butter two and a half pounds of loaf sugar two and a half pounds of raisins 15 eggs one pint of wine one pint of emptiness one ounce of cinnamon one Gill rosewater one Gill of brandy baked like number one another plain cake number five two quarts milk three pound of sugar three pound of shortening warmed hot at a quart of sweet cider this curdled add 18 eggs allspice and orange to your taste or fennel caraway or coriander seeds put 2 9 pounds of flour 3 pints empty nests and bake well cookies 1 pound sugar boiled slowly in half pint water scum well and cool add 2 teaspoons pearl ash dissolved in milk then two and a half pounds flour rub in 4 ounces butter and 2 large spoons of finely powdered coriander seed wet with above make rolls half an inch thick and cut to the shape you please bake 15 or 20 minutes in a slack oven good 3 weeks another Christmas cookie – 3 pound flour sprinkle a tea cup of fine powdered coriander seed robbing one pound butter and one in half pound sugar dissolved three teaspoonfuls of pearl ash in a tea cup of milk knead all together well roll three quarters of an inch thick and cut or stamp into shape and size you please bake slowly 15 or 20 minutes though hard and dry at first if put into an earthen pot and dry cellar or damp room they will be fine or softer and better when six months old molasses gingerbread one tablespoon of cinnamon some coriander or allspice put two 4 teaspoons pearl ash dissolved in half pint water four pound flour 1 quart molasses 4 ounces butter if in summer rub in the butter if in winter warm the butter and molasses import to the spiced flour knead well till stiff the more the better the lighter and whiter it will be bake brisk 15 minutes don't scorch before it is put in wash it with whites and sugar beat together gingerbread cakes or butter and sugar gingerbread number one 3 pounds of flour a grated nutmeg 2 ounces ginger 1 pound sugar 3 small spoons pearl ash and dissolved in cream 1 pound butter 4 eggs need it's stiff shape it to your fancy bake 15 minutes soft gingerbread to be baked in pans number two rub three pounds of sugar 2 pounds of butter into 4 pounds of flour add 20 eggs 4 ounces ginger 4 spoons rosewater bake as number 1 butter drop number 3 rub 1/4 of a pound butter 1 pound sugar sprinkled with mace and 1 pound in 1/4 flour add 4 eggs 1 glass rosewater bake as number 1 gingerbread number for 3 pound sugar 1/2 pound butter quarter of a pound ginger one dozen eggs one glass rosewater rub into three pounds flour Baker's number one a cheap seed cake Rob one pound sugar 1/2 an ounce allspice into 4 quarts flour into which pour 1 pound butter melted in 1 pint milk 9 eggs 1 Gill emptyniss caraway seed and currants or raisins if you please make into 2 loaves bake one in half our Queens cake whip half pound butter to a creme at 1 pound sugar 10 eggs 1 glass wine 1/2 Gill rose water and spices to your taste all worked into one into quarter pound flour put in two pans cover with paper and bake in a quick well heat oven 12 or 16 minutes pound cake one pound sugar 1 pound butter 1 pound flour 1 pound or 10 eggs rose water 1 Gill spices to your taste watch it well it will bake in a slow oven in 15 minutes another called pound cake work 3/4 of a pound butter 1 pound of good sugar till very white whipped egg whites to a foam add the yolks and beat together add 1 spoon rosewater to of brandy and put the whole to one and a quarter of a pound flour if yet too soft add flour and bake slowly soft cakes and little pans 1 and 1/2 pound sugar 1/2 pound butter rubbed into two pounds flour add 1 glass wine 1 ditto rosewater 18 eggs and a nutmeg a light cake to bake in small cups half a pound sugar 1/2 a pound butter rubbed into two pounds flour 1 glass wine 1 ditto rosewater – ditto empty ins a nutmeg cinnamon and currants Shrewsbury cake 1 pound butter 3/4 of a pound sugar a little mase for eggs mixed and beat with your hand till very light put the composition to one pound flour roll into small cakes bake with a light oven and be in all cases where spices are named it is supposed that they be pounded fine and sifted sugar must be dried and rolled fine flour dried in an oven eggs well be tore whipped into a raging foam diet bread one pound sugar nine eggs beat for an hour add two fourteen ounces flour spoonful rosewater one ditto cinnamon or coriander bake quick Rusk to make number one rub in half pound sugar 1/2 pound butter to four pound flour add pint milk Pine tempt ins when risen well bacon pans 10 minutes fast number two one pound sugar 1 pound butter 6 eggs rubbed into five pounds flour 1 quart emptiness and wet with milk sufficient to bake as above number 3 1 pound sugar 1 pound butter rubbed into 6 or 8 pounds of flour 12 eggs 1 pint empty ins wet soft with milk and bake number 4 PC Rusk put 15 eggs to four pounds flour and make into large biscuit and bake double or 1 top of another number 5 1 pint milk 1 pint emptiness to be late overnight and sponge in morning melt 3/4 of a pound butter 1 pound sugar in another pint of milk add lukewarm and beat till it rise well number 6 3/4 of a pound butter 1 pound sugar 12 eggs 1 quart milk put as much flour as they will wet a spoon of cinnamon Gill emp'd ins let it stand till very puffy or light roll into small cakes and let it stand on oil 2 tins while the oven is heating bake 15 minutes in a quick oven then wash the top with sugar and whites while hot biscuit one-pound flour 1 ounce butter 1 egg wet with milk and break while oven is heating and in the same proportion butter biscuit 1 pint each milk and empty nests laid into flour in sponge next morning add one pound butter melted not hot and knead into it as much flour as will with another pint of warmed milk be of a sufficient consistence to make soft some melt the butter in the milk a butter drop 4 yolks 2 whites 1 pound flour 1/4 of a pound butter 1 pound sugar 2 spoons rose water a little mace baked in tin pans end of part 5 of American cookery by Amelia Simmons part 6 of American cookery by Amelia Simmons this LibriVox recording is in the public domain preserves for preserving quinces take a peck of quinces pair them take out the core with a sharp knife if you wish to have them whole boil pairings and cores with 2 pound frost grapes in 3 quarts water boil the liquor an hour and a half or till it is thick strain it through a coarse hair sieve add one and a quarter pound sugar to every pound of quince put the sugar into the syrup scald and skim it till it is clear put the quinces into the syrup cut up 2 oranges and mix with quince hang them over a gentle fire for 5 hours then put them in a stone pot for use set them in a dry cool place for preserving quinces in loaf sugar take a peck of quinces put them into a kettle of cold water hang them over the fire boil them till they are soft then take them out with a fork when cold pare them a quarter or have them if you like take their weight of loaf sugar into a bell metal kettle or saucepan with one quart of water scald and skim it till it is very clear then put in your quinces let them boil in the syrup for half an hour add oranges as before if you like then put them in stone pots for use for preserving strawberries take two quarts of strawberries squeeze them through a cloth add half a pint of water and two pound of sugar put it into a saucepan scald and skim it take two pound of strawberries with stems on set your saucepan on a chafing dish put as many strawberries into the dish as you can with the stems up without bruising them let them boil for about 10 minutes then take them out gently with a fork and put them into a stone pot for use when you have done the whole turn the syrup into the pot when hot set them in a cool place for use currants and cherries may be done in the same way by adding a little more sugar the American citron take the Rhine of a large watermelon not too ripe cut it into small pieces take two pound of loaf sugar one pint of water put it all into a kettle let it boil gently for four hours then put it into pots for use to keep white Bullis pears plums or damsons etc for tarts or pies gather them when full grown and just as they begin to turn pick all the largest out save about two-thirds of the fruit to the other third put as much water as you think will cover them boil and skim them when the fruit is boiled very soft strain it through a coarse hair sieve and to every quart of this liqueur put a pound and a half of sugar boil it and skim it very well then throw in your fruit just give them a scald take them off the fire and when cold put them into bottles with wide mouths pour your syrup over them lay a piece of white paper over them and cover them with oil to make marmalade to two pounds of quinces put 3/4 of a pound of sugar a pint of spring water then put them over the fire and boil them till they are tender then take them up and bruise them then put them into the liquor let it boil 3/4 of an hour and then put it into your pots or saucers to preserve mulberries whole set some mulberries over the fire and skillet or preserving pan draw from them a pint of juice when it is strained then take 3 pounds of sugar beaten very fine wet the sugar with the pint of juice boil up your sugar and skim it put in 2 pounds of ripe mulberries and let them stand in the syrup till they are thoroughly warm then set them on the fire and let them boil very gently do them but half enough so put them by in the syrup till next day then boil them gently again when the syrup is pretty thick and will stand in round drops when it is cold they are done enough so put all into a galley pot for use to preserve gooseberries damsons or plums gather them when dry full grown and not ripe pick them one by one put them into glass bottles that are very clean and dry and cork them close with new corks then put a kettle of water on the fire and put in the bottles with care wet not the corks but let the water come up to the necks make a gentle fire till they are a little coddled and to turn white do not take them up till cold then pitch the corks all over or wax them close and thick then set them in a cool dry cellar to preserve peaches put your peaches in boiling water just give them a scald but don't let them boil take them out and put them in cold water then dry them in a sieve and put them in long wide mouthed bottles to half a dozen peaches take a quarter pound of sugar clarify it pour it over your peaches and fill the bottles with brandy stop them close and keep them in a close place to preserve apricots take your apricots and pare them then stone what you can whole give them a light boiling in a pint of water or according to your quantity of root then take the weight of your apricots in sugar and take the liqueur which you boil them in and your sugar and boil it till it comes to a syrup and give them a light boiling taking of the scum as it rises when the syrup jellies it is enough then take up the apricots and cover them with the jelly and put cut paper over them and lay them down when cold or take you plums before they have stones in them which you may know by putting a pin through them then coddle them in many waters till they are as green as grass peel them and coddle them again you must take the weight of them in sugar and make a syrup put in your sugar a pint of water then put them in set them on the fire to boil slowly till they be clear skimming them often and they will be very green put them up in glasses and keep them for use to preserve cherries take two pounds of cherries one pound and a half of sugar half a pint of fair water melt some sugar in it when it is melted put in your other sugar in your cherries then boil them softly till all the sugar be melted then boil them fast and skim them take them off two or three times and shake them and put them on again and let them boil fast and when they are of a good color and the syrup will stand they are boiled enough to preserve raspberries choose raspberries that are not too ripe and take the weight of them in sugar wet your sugar with a little water and put in your berries and let them boil softly take heed of breaking them when they are clear take them up and boil the syrup till it be thick enough then put them in again and when they are cold put them up in glasses to preserve currants take the weight of the currants and sugar pick out the seeds take to a pound of sugar half a pint of water let it melt then put in your currants and let them do very leisurely skim them and take them up let the syrup boil then put them on again and when they are clear in the syrup thick enough take them off and when they are cold put them up in glasses to preserve plums take your plums before they have stones in them which you may know by putting a pin through them then coddle them in many waters until they are as green as grass peel them and coddle them again you must take the weight of them in sugar a pint of water then put them in set them on the fire to boil slowly till they be clear skimming them often and they will be very green put them up in glasses and keep them for use to keep damsons take damsons when they are first ripe pick them off carefully wipe them clean put them into snuff bottles stop them up tight so that no air can get to them nor water put nothing into the bottles but plums put the bottles into cold water hang them over the fire let them heat slowly let the water boil slowly for half an hour when the water is cold to take out the bottles set the bottles into a cold place they will keep 12 months if the bottles are stopped tight so as no air nor water can get to them they will not keep long after the bottles are opened the plums must be hard currant jelly having stripped the currants from the stalks put them in a stone jar stop it close set it in a kettle of boiling water halfway the jar let it boil half an hour take it out and strain the juice through a coarse hair sieve to a pint of juice put a pound of sugar set it over a fine quick-fire in a preserving pan or a bell metal skillet keep stirring it all the time until the sugar be melted then skim the scum off as fast as it rises when the jelly is very clear and fine pour it into earthen or china cups when cold cut white papers just the bigness of the top of the pot and lay on the jelly dip those papers in brandy then cover the top of the pot and prick it full of holes set it in a dry place you may put some into glasses for present use to dry peaches take the fairest and rapists peaches pair them into fair water take their weight and double refined sugar of 1/2 makes a very thin syrup then put in your peaches boiling them till they look clear then split and stone them boil them till they are very tender lay them a training take the other half of the sugar and boil it almost to a candy then put in your peaches and let them lie all night then lay them on a glass and set them in a stove till they are dry if they are sugared too much wipe them with a wet cloth a little let the first syrup be very thin a quart of water to a pound of sugar to pickle or make mangoes of melons take green melons as many as you please and make a brine strong enough to bear an egg then pour it boiling hot on the melons keeping them down under the brine let them stand five or six days then take them out split them down on one side take out all the seeds scrape them well in the inside and wash them clean with cold water then take a clove of a garlic a little ginger and nutmeg sliced and a little whole pepper put all these proportionably into the melons filling them up with mustard seeds then lay them in an earthen pot with a slit upwards and take one part of mustard in two parts of vinegar enough to cover them pouring it upon them scalding hot and keep them close a stopped to pickle barberries take of white wine vinegar and water of each and equal quantity to every quart of this liquor put in half a pound of cheap sugar then pick the worst of your bar berries and put into this liquor and the best in two glasses then boil your pickle with the worst of your bar berries and skim it very clean boil it till it looks of a fine color then let it stand to be cold before you strain it then strain it through a cloth wringing it to get all the color you can from the bar berries let it stand to cool and settle then pour it clear into the glasses and a little of the pickle boil a little fennel when cold put a little bit at the top of the pot or glass and cover it close with a bladder or leather to every half pound of sugar put a quarter of a pound of white salt to pickle cucumbers let your cucumbers be small fresh gathered and free from spots then make a pickle of salt and water strong enough to bear an egg boil the pickle and skim it well and then pour it upon your cucumbers and stive them down for 24 hours then strain them out into a colander and dry them well with a cloth and take the best white wine vinegar with cloves diced mace nutmeg white peppercorns long pepper and races of ginger as much as you please boil them up together and then clap the cucumber's in with a few vine leaves and a little salt and as soon as they begin to turn their color put them into jars stive them down close and when cold tyanna bladder and leather alamode beef take a round of beef and stuff it with half pound pork 1/2 pound of butter the soft of half a loaf of wheat bread boil 4 eggs very hard chop them up at sweet marjoram sage parsley summer savory and one ounce of cloves pounded chop them all together with two eggs very fine and add a Gill of wine seasoned very high with salt and pepper cut holes in your beef to put your stuffing in then stick whole cloves into the beef then put it into a two pail pot with sticks at the bottom if you wish to have the beef round when done put it into a cloth and bind it tight with 20 or 30 yards of twine put it into your pot with two or three quarts of water and one Gill of wine if the round be large it will take three or four hours to bake it for dressing cod fish put the fish first into cold water and wash it then hang it over the fire and soak it six hours in scalding water then shift it into clean warm water and let it scold for one hour it will be much better than to boil to boil all kinds of garden stuff in dressing all sorts of kitchen garden herbs take care they are clean washed that there be no small snails or caterpillars between the leaves and that all coarse outer leaves and the tops that have received any injury by the weather be taken off next wash them in a good deal of water and put them into a colander to drain care must likewise be taken that your pot or saucepan be clean well tinned and free from sand or grease to keep green peas till Christmas take young peas shell them put them into a colander to drain then buy a cloth four or five times double on a table then spread them on dry them very well and have your bottles ready fill them cover them with mutton suet fat when it is a little soft fill the next almost to the top cork them tie a bladder and a leather over them and set them in a dry cool place to boil French beans take your beans and string them cut in two and then across when you have done them all sprinkle them over with salt stir them together as soon as your water boils put them in and make them boil up quick they will be soon done and they will look of a better green than when growing in the garden if they are very young only break off the ends then break in two and dress them in the same manner to boil broad beans beans require a great deal of water and it is not best to shell them till just before they are ready to go into the pot when the water boils put them in with some picked parsley and some salt make them boil up quick when you see them begin to fall they are done enough strain them off garnish the dish with boiled parsley and send plain butter in a cup or boat to boil green peas when your peas are shelled and the water boils which should not be much more than will cover them put them in with a few leaves of mint as soon as they boil put in a piece of butter as big as a walnut and stir them about when they are done enough strain them off and sprinkle in a little salt shake them till the water drains off and send them hot to the table with melted butter in a cup or boat to boil asparagus first cut the white ends off about six inches from the head and scrape them from the green part downward very clean as you scrape them throw them into a pan of clear water and after a little soaking tie them up in a small even bundle when your water boils put them in and boil them up quick but by over boiling they will lose their heads cut a slice of bread for a toast and toast it brown on both sides when your asparagus is done take it up carefully dip the toasts in the asparagus water and lay it at the bottom of your dish then lay the heads of the asparagus on it with the white ends outwards pour a little melted butter over the heads cut an orange into small pieces and stick them between for garnish to boil cabbage if your cabbage is large cut it into quarters if small cut it in halves let your water boil then put in a little salt and next your cabbage with a little more salt upon it make your water boil as soon as possible and when the stock is tender take up your cabbage into a colander or sieve that the water may drain off and send it to table as hot as you can see boys are dressed in the same manner for brewing spruce beer take four ounces of hops let them boil half an hour in one gallon of water strain the hop water then add 16 gallons of warm water 2 gallons of molasses 8 ounces of essence of spruce dissolved in 1 quart of water put it in a clean cask then shake it well together add half a pint of emptiness then let it stand and work one week if very warm weather at less time will do when it is drawn off to bottle at one spoonful of molasses to every bottle empty uns take a handful of hops in about 3 quarts of water let it boil about 15 minutes then make a thickening as you do for starch strain the liquor when cold put a little imp Tain's to work them they will keep well corked in a bottle 5 or 6 weeks advertisement the author of the American cookery not having an education sufficient to prepare the work for the press the person that was employed by her and entrusted with the recipes to prepare them for publication with a design to impose on her and injure the sale of the book did omit several articles very essential in some of the recipes and placed others in their stead which were highly in jurist to them without her consent which was unknown to her till after publication but she has removed them as far as possible by the following Arata page 25 rice pudding number two for one pound butter read half pound for 14 eggs read eight number five after half pint rice at six ounces sugar page 26a nice Indian pudding number three boil only six hours a flower pudding read nine spoons of flour put in scalding milk bacon our in half a boiled flour pudding nine spoons of flour oil in our in half page 27a cream almond pudding 480 oaks and three whites read eight eggs for one spoon flour read eight boil an hour in half potato pudding number one number two add a pint of flour to each page 29 puff paste s– for tarts number three for 12 eggs read six page 33 plain cake for one quart of emptiness read one pint page 35 another plain cake number five for nine pounds of flour read 18 pounds in all puddings where cream is mentioned milk may be used in pastes the white of eggs only are to be used and of part six end of American cookery by Amelia Simmons read by Betsy Bush marquette michigan july 2010