T H E Compete Houfewife: o R, Accomplifhed Gentlewoman’s COMPANION. BEING ACo l lect i-on of upwards of Seven Hundred of the molt approved Receipts in Cookery, Pastry. Confection a r y. Potting, Collaring, Pr E S E R V I N-G, Pickles, Cakes, Custards, Creams. Prese r v e s. Conserves, S y r up s. Jellies, Made Wines, CoRDI A L S, Distilling. Brewing. With C opper Plates, curioufly engraven, for the regular Difpolition or Placing of the variousDisHE s and Courses. AND A L S O, BILLS of F a re for every Month in the Year, A Collection of above Three Hundred Receipt's of Medicines, confiding of Drinks, Syrups, Salves, Ointments, &c. which, after many Years Experience, have been proved to be innocent in their Application, and molt falutary in their Ufe. To which is added. with Directions for MARKETING. E. S M I T H. The Eighteenth Edition, with Additions. Printed for J. Buckland, J. and F. Rivington, J. Hinton, Hawes, Clarke and Collins, W, Johnston, S. Crowder, T.Longman, B. Law, T. Lovvnpes, S.Beadow, W.Nicoll, and C. and R. War£. 1773. LONDON; PREFACE BT being now as unfashionable for a book to ap- pear in public without a preface, as for a lady to be feen at a ball without a hoop-petticoat, I Jhall conform to cufiom for fafhion fake, and not through any neceffity: the fubjecl being both common and univerfal, needs no arguments to introduce and being fo necefj'ary for the gratification of the appetite, fiands in need of no encomiums to allure perfons to the prac- tice of it, fmce there are hut few now-a-days who love not good eating and drinking. Cookery, Confeßionary, &c. like all other arts, had their znfwcy, and did not arrive at a ft ate of maturity but by flow degrees, after various experiments, and a long track of tfme} for-> in the infant age of the world, when its in- habitants contented themfelves with the fimple provifion of nature, I mean, the vegetable diet, the fruits and productions °f the earth, as they fucceeded one another in their feveral peculiar feafons, the art of cookery was unknown : apples, n^tsf ,and herbs', were both meat and fauce, and mankind J cod in no need of additional fauces, ragoos, &c, to procure a good appetite; for a healthful and vigorous confutation, # c ear> wholfome, odoriferous air, moderate exercife, exemption from anxious cares, always fupplied them P R E FACE We read of no palled appetites, but fuch as proceeded fronf the decays of nature by reafcn of an advanced old age *, but on the,contrary f a craving fomach, even upon a death-bed; no ficknefjes, but thofe that were both the firft and the laft, which proceeded from the Jlruggles of nature, and which abhorred the feparation of foul and body no phyfuians to prefcribe for the fick, nor apothecaries to compound medicines, for two'thousand years and upwards in thofe days, food and phyfic were one and the fame thing. When man began to pofs from a vegetable to an animal diet, and feed on fiefh, fowls, andfijh, then feafonings grew 'necefjary, both to render it more palatable and favoury, and alfo to preferve that part, which was not immediately fpent, from finking and corruption•, and probably fait was the firf feafpning difcovered. Indeed, this feems to be neceffary, efpecially for thofe who were advanced in age, whofe palates, with their bodies, had loft their vigour as to tafie •, whofe digeflive faculty grew, weak and impotent; and thence proceeded the ufe of joups and favoury mefj'es ; fo that Cookery then began to be in u~e, though Luxury had not brought it to the height of an ARC. Whether the feafonings made ufe of in the infancy of the. world were fait, favoury herbs, or roots only, or fpices, the fruits of trees, fuch as pepper, doves, nutmegs \ bark, as cinnamon-, roots, as ginger, &c. I fall not determine \ but, as to the methods' of the cookery of thofe times, boiling or ftewing feems to have been the principal', broiling or roof- ing the next \ hefides which, I prefume, farce any other were ufed for more than two thoufand years. Cookery, however, did not long remain a hare piece of hoitfe- wfery, or family ceconomy •, but in procefs of time, when lux- ury entered the world, it grew to an art, and foon after to, a trade, as is evident from the /acred writings. PREFACE , The ert of cookery, &c. is indeed diverjified, according to *he diverfity of nations or countries *, but, to treat of it in that latitude, would fill an unport able volume, and would rather confound than improve thofe who wjfh to receive in- fraction and advantage from pentfing it t Ifhall, therefore, confine what I have to communicate within the limits of what is ufeful and pleafing and thus, within the compafs of a manual, fhall neither burthen the hands to hold, the eyes td head, nor the mind to conceive. What you will find in the following jheets, are directions generally for dr effing after the heft, moft natural and whol- Come manner, juch provijions as are the product of our own- country \ and in fuch a manner as is mofi agreeable to Eng- m palates. Jmjl ccnfefs that I have jo far temporized,■ dS, Jince we have, to our difgracc, grown fo fond of the French tongue, French diodes, and French meffes, as to firefent you with a whole chapter on Foreign Cookery. There are indeed already puhlifhed various books that treat ini this fuhjeCt, and which hear great names, as cooks to kings, princes, and noblemen, and from which one might jnftly ex- pect fomething more than many, if not moft of thofe 1 have read, perform : but I found myfelf deceived in my expectati- ons', for many of thein td us are impracticable, others whim- ficalj others unpalatable, unlefr to depraved palates \ feme unwholfomt % many things copied from old authors, and re- commended, without (as lam perfuaded) the copiers ever having had any experience of the palatablenefs, or any regard to the wholfomenefs of them; which two things fhpuld he the Jlanding rules, that no pretenders to cookery ought to de- viate from-, and I cannot but believe, that thefe celebrated performers, notwithftanding all their profeffions of having ingenuoufly communicated their art, indujtrioufly concealed their heft receipts from the public. What 1 here prefsnt the world with, is the product of my 6wn experience, and that for the /pace of thirty years upwards j during which time I have been conftantly employed in fajhionahk and noble families, in which the provijms, 6Tdersd according to the following direffiotiSy have had the PREFACE. general approbation of fuch as have been at many noble en- tertainments. I’hefe receipts are all fuitable to Englilh confutations, and Englifh palates, wholfome, toothfome, all practicable and eafy to be performed •, here are thofe proper for a frugal, and alfo for a fumptuous table and, if rightly obferved, will prevent the fpoiling of many a good difh of meaty the wafie of many good materials, the vexation that frequently attends fuch mifmanagements, and the curfes not unfrequently beflowed on cooks, with the ufual refection, that whereas God fends good meat, the devil fends cooks. As to thofe parts that treat of confeClionary, pickles, cor- dials, Englifb wines, &c. what 1 have faid in relation to cookery, is equally applicable to them alfo. It is true, 1 have not been fo numerous in receipts, as fame who have gone before me , hut I think I have made amende, in giving none but what are approved and practicable, and fit either for a genteel or a noble table ; and though I have omitted odd and fantaflical mefj'es, yet I have fet down a confiderahle number of receipts. As for the receipts for medicines, falves, ointments, good in feveral difeafes, wounds, hurts, hruifes, aches, pains, &c. which amount to near three hundred, they are generally fa- mily receipts, that have never before been made public : ex- cellent' in their kind, and approved remedies, which have not been obtained by me, without much difficulty, and of fuch efflcacy in diftempers, &c. to which they are appropriated, that they have cured when all other means have failed and a few of them, which I have communicated to a friend, have procured a very handfome livelihood. Thefe are very proper for thofe generous, charitable, and chrijtian gentlewomen, who have a difpofition to he ferviceahk to their poor country neighbours, labouring under any of the afflicting circumjiances mentioned *, who, by making the medi- cines, and generally contributing as occafions offer, may help the poor in their ajfUdtions, gain their good will and wijhes. PREFACE entitle them/elves to their hlejjings, and dlfo have the pledfure °f receiving that inexpreffible fatisfaction, which ever arifes from a bis of humanity. As the whole of this colleblion has cofi me much pains, and G thirty years diligent application, and as I have had expe- rience of their ufe and efficacy, I hope they will be as kindly accepted, as by me they are generoufly offered to the public • and if they prove to the advantage of many, the end will be anfwered that is propofed by her, who is ever ready to ferve the public to the utmoff of her humble abilities. As it muff appear needlefs to pafs any encomiums on a work, which has already gone through feventecn editions, we fhall here confine ourfelves folely to the improvements now offered in the eighteenth, to the candid infpe'ciion of the public. The proprietors of this edition have been at a confiderable expence in fuhmitting the whole to a long and critical revifi- on : in conference of which it now appears in a new form, and in a drefs very different from the former. The different receipts for making of one thing, which were before fcaitered up and down in various parts of the work, are now brought together into one view, and under diffinbi heads. The whole is divided into twelve parts, and each of thofe parts into as many chapters as the nature of it required. Thus, for in- fiance, Jhould the reader be in want of inftrublicns for boiling either meat, poultry, fifh, &c. in the Jirft chapter of part the fecond, floe will there find every thing on that head con- nected together, without the trouble of hunting in an index for every article feparately. The fame is done with refpebi to roafiing, boiling, frying, &c. &c. as may he feen in the contents. As new improvements are daily making in cookery, as well as in all other arts, we have heen very affiduous to procure every information that couldpoffthly contribute to complete our plan and* if the prefent edition is wanting in a few of the old receipts, which were defgnedly omitted, the lofs of them is amply repaid by the addition of near two hundred new ones. PREFACE. Part X. which treats of medicines, falves, &c. and which has always been conftdend as a valuable acquifttion to the. houfewife, has had particular attention paid it. A very emi- nent gentleman of the faculty has perufed it article by article* and expunged whatever appeared to him in the leaft degree' either doubtful or dangerous. To make it ftill more ufeful, the Editor has reduced this part into alphabetical order, as nearly as the nature of the fubjesi would admit. Thus the remedies for agues, bruifes, coughs, dropfles, evils, fevers, &c. follow each other regularly, by which the various applicati- ons recommended for their cure may be found in an infant, and thus, feeing them all at one view, the afflicted- will be the better enabled to make a prudent choice*. Mojl publications of this nature are confined, to the bujlnefs of the kitchen •, hut this enters on a more copious plan, and includes every article, which can add to the knowledge of the houfewife. From the kitchen we fiep into the dairy, from the dairy to the farm-yard to view the poultry, and from the poultry to the brewhoufe. In the Supplement we give the method of wafhing gauzes, mufiins, laces, and cambrics to take fpots out of cloth or filk, and how to clean plate •, bejides 'many other articles of fmgular ufs. In fhort, we flatter our- felves that, after the kind reception of the former editions of this work, we fhall now prefent the public with a book, which will have a juft claim to the title of The Complete Housewife, or. Accomplished- Gentlewoman’s Com- panion. . Bil l of Fare for every Seafon of the Tear. For January. Firft Courfe. Grand patty Hen turkeys with eggs Marrow puddings Stewed carps and broiled eels Spring pye Chine of mutton with pickles Difh of Scotch collops Difh of falmagundi. Second Courfe, Fat chickens and tame pigeons Afparagus and lupines Tanfy and fritters Difh of fruit of forts Difh of fried foies Difh of tarts, cuftards, and cheefecakes. Another firft Courfe. Soup a-la-princefle Fifh, the heft you can gets Calf’s-head hafhcd Pullets a-!a-royal Kettle drums Beef collops French patties: Pupton of veal. Another fecond Courfe, Ducklings Quails Roafted lobfters Potted lampreys / Blamange Orange loaves Morels and truffles ragooed Green cuftard. Poliar of brawn Bifque of fifh Soup with vermicelly Orange pudding with patties Chine and turkey Lamb pafty Roafted pullets with eggs Oyfter pye Roafted lamb in joints Grand fallad with pickles. Second Courfe. fowl of all forts Chine of falmon boiled with fmelts Fruit of all forts joleof fturgeon Collared pig Dried tongues with fait fallads Marinated'fiftu Another firft Courfe. Soup a-la-royal Carp blovon i ench ftewed, with pitch- cocked eels Rump of beef a-la-braife Turkeys a-la-daube Wild ducks comporte Fricando of veal, with veal olives. Another fecond Courfe. Woodcocks Rheafants Salmagundi Partridge poults Rhque of lamb Gyfter loaves Cutlets Turkeys livers forced Pippins ftewed. For March, Firft Courfe. T"\ i s h of jSfh of all forts Soup de fante Weftphalia ham and pigeons Battalia pye Pole of ling Difli of roafted tongues and udders Peafe foup Almond pudding of forts Olives For F EBRUARY, Firft Courfe, la reins Turbot boiled, withoyfters and fhrimps A Bill of Fare for Olives of veal a-la-mode Difh of mullets boiled Second Courfe. Broiled pike Difh of notts, ruffs, and quails Skerret pye Difh of jellies of forts Difh of fruit of forts Difh of cream’d tarts. Another firft Courfe. Green puery foup Fifh of forts Tongue pye Chine of mutton, or fillet of beef fluffed, larded and roafted Pigeons com porte Beef a-la-mode Roafted ham and peepers. Another fecond Courfe. Green geefe Sweetbreads roafted Chickens a-la-creme Cocks-combs and ftones com- porte Crocandeof pippins Cuftard pudding Fried oyfters Buttered cray-fifh. Rock of fnow and fyllabubs Difh of fouced mullets Battered apple pye March-pane. Another firft Courfe. Soup la reine Salmon blovon Breaft of veal ragooed Cutlets a-la-Maintenon Pupton of pigeons Bifque of fheep’s tongues Saddle of mutton Almond pudding. Another fecond Courfe. Turkey poults Leverets Green peafe Bifque of mufhrooms Tarts creamed Ragoo of green morels Lobfters ferene Fried fmelts. For May. Firft CoutTe. Jole of falmon, &c. Cray-fifli foup Difh of Tweet puddings, of co- lours Chicken pye Calf’s-head hafhed Chine of mutton Grand fallad Roafted fowls a-la-daube Roafted tongues and udders Ragoo of veal, &c. Second Courfe. Difh of young turkeys larded, and quails Difh of peafe BiCque of fhell-fifh Roafted lobfters Green geefe Difh of fweetmeats Orangeade pye Difh of lemon and chocolate creams For April. Firft Courfe. TX TEftphalia ham and chick- * * ens Difh of hafhed carps Bifque of pigeons Lumber pye Chine of veal Grand fallad Beef a-la- mode Almond florendines Fricafey of chickens Difh of cuftards. Second Courfe. Green geefe and ducklings Buttered crab, with fmelts fry’d Difh of fucking rabbets every Season of the Year. Difh of collared eels with cray- fifh. Another firft Courfe. Soup a-la-fante Calvert falmon Haunch of venifon Venifon pafty Roafted geefe Chine cf veal, with fillets ra- gooed Beef a-la-braife. Another fecond Courfe. Pheafants Peafe a-la-creme Peepers roafted Stewed afparagus Codlin tart Fruit of all forts Fried lamb-ftones. Collared venifon with ragoo Chickens boiled, with lemon fauce Mackarel Leg of lamb forced, with the loin fricafeyed in the difli. Another fecond Courfe. Roafted lobfters Piftachio pudding White fricafey of rabbets Goofberry tarts Cray-fifh Salmagundi Fifh in jelly Fried artichokes. For July, Firft Courfe, Pock falmon with buttered lobfters Difli of Scotch collops Chine of veal Venifon pafty Grand fallad Roafted geefe and ducklings Patty royal Roafted pig larded Stewed carps Difli of chickens boiled with bacon, &c. Second Courfe. Difli of partridges and quails Difh of lobfters and prawns Difli of ducks and tame pi* geons Difh of jellies Difh of fruit Difli of marinated filh Difh of tarts of forts. Another firft Courfe. Rice foup with veal A difli of trouts A brown fricafey of fowls A calfs-head boned, cleared, and ftewed, with a ragoo of mufhrooms Mutton Maintenon For June. Firft Courfe. T> o a st e d pike and fmelts Weftphalia ham and young fowls Marrow puddings Haunch of venifon roafted Ragoo of lamb-ftones and fweetbreads Fricafey of young rabbets, &c. Umble pyes Difli of mullets Roafted fowls Difh of cuftards. Second Courfe. Difh of young pheafants Difh of fried foies and eels Potatoe pye Jole of fturgeon Difh of tarts and cheefecakes 7T1., of fruit of forts Syllabubs. Another firft Courfe, Soups Fifh of forts Comporte of fowls Pupton of fheep’s trotters A B ill oj Fare fir Turkeys roafted and larded Sweetbreads and larnb-ftones Fruit of forts Morelia cherry tarts Strawberries and rafpberries Artichokes. Rabbets with onions Lumber pye Ham pye. Another fecond Courfe. A hare larded Neck of venifon Partridges Ragoo of artichokes Cocks-combs a-la-creme Fruit of forts Currant tarts Apple puffs. For S epti mberV Firft Courfe. Boiled pullets with o/~ •*-* fters, bacon, &c. Bifque of fifti* Battalia pye Chine of mutton* Difh of pickles Roafted geefe Lumber pye Olives of veal with ragoo' Difh of boiled pigeons vtfkbr bacon. Second Courfe.- Difh of ducks and teal’ Difh of fried foies" Buttered apple-pye' Jole of fturgeoiv Difh of fruit Marchpane. Another firft Courfe.' Green peafe foup Fifh of forts Geefe a-la-daube Stewed hare Bifque of pigeons Breaft of veal a-la-creme Bifque of rabbets Leg of veal with fofrel faucc’.- Another fecond Courfe. Pheafant larded, with eekry fauce Potted wheat-ears Scolloped lobfters Buttered crabs Stewed mufhrooms Collared eels Groeande of fweetmeats For August. Firft Courfe. Westphali,a ham and chickens Bifque of fifti Haunch of venifon roafted Venifon pafty Roafted fowls a-la-daube Umble pyes White fricafey of chickens Roafted turkeys larded Almond florendines Beef a-la-mode. Second Courfe. Difh of pheafants and par- tridges Roafted lobfters Broiled pike Creamed tart Rock of fnow and fyllabubs Difh of fweetmeats Salmagundi. Another firft Courfe. Stewed venifon in foup Haddock and foies Leg of mutton a-la-daubc Rabbet patty Chine of lamb Beans and ham Neck of mutton boned, and roafted with a ragoo of cu- cumbers. Another fecond Courfe. Bifque of lamb white evety Season of tbs Year* Venifon pafty Roafted geefe Calf’s-head hafhed Difh of gurnets Grand patty Roafted hen turkey with oy- fters. Second Courfe, Chine of falmon and fmelts Wild fowl of forts Potatoe pye Sliced tongues with pickles Difh of jellies Difh of fruit Quince pye. Another firft Courfe. Harrico of mutton Fifth of forts Haunch of venifon Fillet of veal a la-braife Chine of mutton, with ftewed celery A pupton, with Maintenon cutlets. Another fecond Courfe. Roafted woodcocks Roafted lobfters Buttered crabs Larks with brown crumbs Fried oyfters round two fweet- breads, larded and roafted A pear tart Crocande of fweetmeats. P'irft Courfe. estphalia ham and fowls Cod’s-head with fhrimps and oyfters Haunch of doe with udder a-la- force Minced pyes Chine and turkey Bifq ue of pigeons Roafted tongues and ud.tJerjS Scotch collops Lumber pye. Second Courfe. Wild fowl of forts Chine of falmon broiled Artichoke pye Broiled eels and fmelts Salmagundi Difh of fruit Pifh of tarts and cuftards. Another firft Courfe. Soup of beef bollin Crimped cod and fentry Pullets with oyfters Calf’s-head a-la-creme Venifon pafty Beef a-la-mode Ox- cheek, with ragoo of herbs Lemon tone. Another fecond Courfe. Teals and larks Turkeys roafted Tanfy and black-caps Florendines Scolloped oyfters Fried fmelts Cocks combs comports Fruit of forts. For October. For December. Firft: Courfe. Westphalia ham and fowls Soup with teal Turbot, with fhrimps and oy- fters Marrow pudding Chine of bacon and turkey Battalia pye Roafted tongue and udder, and hare Pullets and oyfters, faufages, &c. For November. Firft Courfe. T> o i l e d fowls, with favoys, bacon, Scc. i-Afh of flewed carps and fed* loped oyfters Chine of veal and Sa'lad and pickles A BlLLtf/’FARE, &C, Minced pyes Cod’s-head with fhrimps. Second Courfe. Roafted pheafants and par- tridges Bifque of fliell-fifli T anfy Difti of roafted ducks and teals Jole of fturgeon Pear tart creamed Difh of fweetmeats Difli of fruit of forts. Another firft Courfe. Vermicelly foup Fith of forts. Jugged hare Beef a-la-royal Scotch collops French patty, with teal, &c. Rice pudding. Another fecond Courfe. Snipes, with a duck in the mid die Broiled chickens with mufti rooms Pickles of forts White fricafey of tripe Pulled chickens Stewed oyfters Stewed calves-feet Cardoons. The different Kinds of Fruits and Garden Stuffs when in Seafon. January Fruits yet lading, are. COME grapes, the Kentifti, ruflet, golden, French, kirton and Dutch pippins, John apples, winter queenmgs, the roarigold and Harvey-apples, pom-water, golden-dorfet, rennet- jng, loye’s pearmain, and the winter pearmain ; winter burgo- mot, winter boncretien, winter mafk, winter Norwich, and great furrein pears. All garden things much the fame as in December. ' ' February Fruits yet lading. THE fame as in January, except the golden-pippin and pom-water; alfo the potnery, and the winter-peppering and dagobent pear. March Fruits yet lading. THE golden ducket-daufet, pippins, rennetings, love?s pearmain and John apples. The latter boncretien, and double- blolfom pear. April Fruits yet lading. YOU have now in the kitchen-garden and orchard, autumn carrots, winter fpinach, fprouts of cabbage and cauliflowers, turnip-tops, afparagus, young radifhes, Dutch brown lettuce and crefles, burnet, young onions, fcallions, leeks, and early kidney beans. On hot-beds, purflain, cucumbers, and mufli- -100018. Some cherries, green apricots, and goofberries for tarts. Pippins, deuxans, Weftbury apple, rufleting, gilliflower, the latter boncretien, oak pear, &c. May. The Produdl of the Kitchen and Fruit Garden. ASPARAGUS, cauliflowers, imperial Silefia, royal and cabbage lettuces,burnet, our/lain. cucumbers, nafturtium-flowers. f rocamboles, melons, and cucumbers for pickling. Goolberries, rafpberries, currants, grapes, figs, mulberries snd filberts, apples, the Windfor fovereign, orange burgamot red Catharine, king Catharine, penny-pruflian, fummer Ppppening, fugar and louding pears. Crown Bourdeaux, lavur, favoy and wallacotta peaches; the muroy, tawny, red ■Roman, little green clufter, and yellow nedtarines. Imperial blue dates, yellow late pear, black pear, white nut- meg late pear, great Antony ar Turkey and Jane plumbs. Clufter, raufcadin, and cornelian grapes. In September. GARDEN and fome kidney-beans, roncival peafe, arti- chokes, radilhes, cauliflowers, cabbage-lettuce, creffes, chervil, °nions, tarragon, burnet, celery, endive, mulhrooms, carrots, turnips, Ikirrets, beets, fcorzonera, horfe-radilh, garlic, efcha- *°ts, rocambole, cabbage and their fprouts, with favoys, whiclt are better when more fweetened with the froft. Peaches, grapes, figs, pears, plumbs, walnuts, filberts, al- nionds, quinces, melons, and cucumbers. SOME cauliflowers, artichokes, peafe, beans, cucumbers, and melons; alfo July fown kidney-beans, turnips, carrots, parfnips, potatoes, fkirrets, fcorzorfera, beets, onions, garlic, efchalots, rocambole, chardones, creffes, chervile, mallard, raddifh, rape, fpinach, lettuce finall and cabbaged, burnet, tar- ragon, blanched celery and endive, late peaches and nlumbs, grapes and figs. Mulberries, filberts, and walnuts. The bul- lace, pines, and arbuters ; and great variety of apples and pears. In Odlober. In November. CAULIFLOWERS in the green-houfe, and fome arti- chokes, carrots, parfnips, turneps, beets, Ikirrets, fcorzonera, horle-radifti, potatoes, onions, garlic, efchalots, rocambole, celery, parfley, forrel, thyme, favoury, fweet-marjoram dry, and clary cabbages and their fprouts, favoy-cabbage, fpinach, late cucumbers. Hot herbs on the hot-bed, burnet, cabbage, lettuce, endive blanched ; feveral forts of apples and pears. Some buliaces, medlars, arbutas, walnuts, hazel nuts, and chcfnuts. Fruits and Gar ben St uf fs m Seafoii* In December. MANY forts of cabbages and favoys, fpinach, and fame cau- liflowers in the confervatory, and artichokes in fand. Roots we have as in the lad month. Small herbs on the hot-beds for fal- Xads, alfo mint, tarragon, and cabbagc-lettuce preferved under glades j chervil, celery, and endive blanched. Sage, thyme, favoury, beet-leaves, tops of young beets, parfiey, forrel, fpinach, leeks, and fweet-marjoram, marigold flowers, and mint dried. Afpatagus on the hot-bed, and cucumbers on the plants fovm in July and Auguft,. and plenty of pears and apples. CONTENTS. PART I. DIRECTIONS for MARKETING. Chap. I. Qf Butchers Meat* &c* TO choofe Beef Page t To choofe Mutton and Lamb 2 To choofe Veal ibid. To choofe Pork | To choofe Brawn ib da To choofe dried Hair.s and Bacon ibid, To choofe Venifpn ibkjv Chap. IL Of PouttkiL To know if a Gapon be a true one or not, or whether it be young or old, new or dale 4. or Hep Turkey, Turkey PoUlts, &c. ibid. To choofe a Cock, Hen, &C. ibid. To know }f Chickens are new or To choofe the Pheafant Cock and ~ PJen ibid. To choofe Heath and Pheafanf Pqujts ibid* To choofe the Heath Cock and Hen ibid. To choofe the Woodcock and Snipe 6 To choofe the Partridge Cock or Hen ibid* To choofe Doves pr Pigeons,, Plovers, &c. ibid* To choofe Teal and Widgeon ibid. Hale ibid. To choofe a Goofe, Wild Goofe, and Bran-Goofe 5 To choofe wild and tame Ducks . ibid. To choofe the Bullard ibid. To choofe the Shuffler, Godwitz, Marie Knots, Gulls, Dotters, and Wheat-Ears ibid. To choofe a Hare ibid. To choofe a Leveret ibid. To choofe a Rabbet Chap. 111, Of F 1 s h. To choofe the Turbot 7 To choofe Seals, ibid. To choofe Plajfe and Flounders To choofe pickled Salmon ibid*5 To chopfe pickled and red Her* rings ibid? To choofe dried Ling ibid, To choofe pickled Sturgeon ibid. To choofe Lob Hers 0 £0 choofe Cod and Codling ibid*. rVh,00fe Herrings and Mackerel 8 CONTENTS. To choofe Crab-Mi, great and To choofe Prawns and Shrimps (mail 9 ibid. Chap. IV. Of Butter, Eggs, and Chsese. To choofe Butter and Eggs 9 To choofe Cheefe 10 PART 11. COOKERY. Chap. I. General Directions for Boiling. To boil a Tongue. * * To boil a Ham ibid. To boil a Neck of Mutton 12 To boil a Haunch or Neck of To boil Partridges ibid. To boil Snipes or Woodcocks 15 To boil a Pike 16 To boil Mullet ibid. Venifon. ibid. To boil a Leg of Mutton like Venifon ibid. To boil a Lamb’s-Head. 13 To boil a Calf’s-Head ibid. To boil pickled Pork ibid. To boil Fowls and Cabbage ibid. To boil a Duck or a Rabbet with To boil Sturgeon ibid. To boil a Turbot ibid. To drefs a Turtle 17 To drefs a Turtle a hundred Weight ibid. To drefs aTurtle theWeft-Indian way 19 Onions 14 To boil Pheafants ibid. To drefs a mock Turtle 21 To drefs a Brace of Carp ibid. Chap. 11. To drefs Greens, Roots, &c. To drefs Spinach 22 To drefs Carrots 23 To drefs Cabbages ibid. To dreis Parfnips ibid. To drefs Potatoes ibid. To drefs Turneps ibid. To drefs Broccoli 24 To drefs Afparagus ibid- To drefs French Beam ibid. To drefs Artichokes ibid. To drefs Cauliflowers 25 Chap. 111. Rules to be obferved in Roasting. To roaft Mutton and Lamb 25 To roaft a Bread; of Mutton 26 To roaft a Shoulder of Mutton in Blood ibid. A Shoulder of Mutton in Epigram ibid. To fluff a Shoulder or Leg of Mutton with Oyftc-rs 27 Another Method ibid. To roaft Mutton like Venifon ibid. To roaft Beef ibid. To roaft a Rump of Beef 28 To roaft Veal ibid. ToroaftPork ibid. To roaft Venifon ibid^ To roaft a Tongue, or Udder 29 To roaft Rabbets ibid. To roaft a Goofe ibid. To drefs a wild Duck the beft way ibid. Chickens roafted with Forcemeat and Cucumbers 30 To roaft a Turkey ibid. To roaft a Turkey the genteel way ibid. To roaft a Hare 31 Another Method ibid. To roaft Larks ibid. To roaft Pheafants ibid. To roaft Partridges 32 To roaft Woodcocks and Snipes ibid. To drefs Ortolans ibid. To roaft a Pig ibid. To roaft a Pig with the hair on 33 To roaft a Pig with the fkin on ibid. CONTENTS. To barbicue a Pig 34 To roaft a pound of Batter ibid. To roaft a Pike ibid. To roaft a Pike in embers 35 To roaft a Cod’s-Head ibid. To roaft Lobfters ibid. To roaft a Fitlet or Collar of Sturgeon ibid. To roaft an Eel 36 To roaft large Eels or Lampreys with a pudding in thebelly ibid. To roaft Ruffs and Rees 37 Chap. IV. General Directions for Broiling. To broil Steaks 37 To broil a Pigeon 38 .Pels to broil ibid. To broil Haddocks or Whitings ibid. A fecond Way ibid. To broil Haddocks, when they are in high feafon 39 To fcwoii Cod-founds ibid, Chap. V. Directions for Frying. A very good way to fry Beef Steaks 39 To fry cold Veal ibid. To fry Tripe 40 Cauliflowers fried ibid. To fry Potatoes ibid. General Directions for frying Fifh ibid. Eels to fry 41 Eels to pitchcock ibid. To force Eels with white Sauce ibid. To fry Lampreys ibid. To fry Carp 42 To fry Herrings ibid. Chap. VI. Directions for Baking. To bake a Rump of Beef 42 To bake a Leg of Beef 43 To bake a Pig ibid. To bake Herrings ibid. To bake a Carp ibid. Chap. VII. Sauces of various Kinds. Sauce for boiled Ducks or Rab- Different forts of Sauce for a Pig ibid. Different Sauces for a Hare 47 Sauce for Larks ibid. Sauce for a Woodcock ibid. A ifanding Sauce for a Kitchen ibid. A rich and yet a cheap Sauce ibid. Gravy to keep for Ufe 48 To make a cheap Gravy ibid. bets 44 Another for the fame jbid. Sauce for a boiled Goofe 45 Sauce for roaft Venifon ibid. Gravy for a Fowl, when you have no meat or gravy ready ibid. Sauce for boiled Mutton ibid. Sauce for boiled Turkey or Chickens 46 Sauce for fifti or Flelh ibid. GOWtfeNTS. To make the Mufluoom Powder To butter Shrimps ibltli To better Crabs or Lobfters ibid. Sauce for fifh in Lent, or at any Time ibid. To make Oyftef Saticte 52 Oyfter Loaves ibid. To make Anchovy Sauce ibid. To fluff a Filletof Veal, or CalfV 49 To make Maffiroom Liquor and Powder ibid. White Cucumber Sauce ibid. Brown Cucumber Sauce 50 To fry Cucumbers for Mutton Saucfe ibid. Savoury Salis ibid. Another Way ibid. A Caudle for Tweet Pyes ibid. A Lear for favoury Pyes ibid. Fiffi Sauce, with Loblier 51 To make Shrimp Sauce ibid. Heart, with pickled Herrings 5 3 Stuffing, of pickled Herrings, for a roaft Turkey ibid, pickled Herring Pudding for » Hare * ibid. Chap. VIII. Of Soups and Broths. Rules tb be obferved in making Soups or Broths 53 To make a Soup 54 Another Receipt fpr Gravy Soup ibid. Another for Gravy Soup ibid. White Soup 55 Another excellent White Soup ibid. To make White Soup a third Way ibid. A Falling day S'oOp ibid. To make a Soup 56 To make Soup a la Reiae ibid. To make white Onion Soup 57 To make brown Onion Soup ibid. To ffiake Partridge Soup ibid. Te make Afparagus Soup ibid. AfparagusSoupi or green Peafe 58 To make Plumb Pottage ibid. A Soup or Pottage ibid* To make Peafe Pottage 59 Peafe-Soup ibid. To make green Peafe Soup 60 Another Way ibid. To make ftrotig Broth to keep for ufe ibid. To make Pocket Soup 61 To make portable Soup ibid. Strong Broth 62 Oyller Soup ibid. A Cray.-fiffi Soup 65 Another Cray-fifh Soup ibid. To make pray-filh or Loblier Soup 64 Receipt for making pickled Her- ring Soup - ibid,. Chap, IX, Of Ma d e Dishes. A fine Si&.-Difli 65 Another To force a Leg of Veal, Mutton, or LaniO ibid. Xo make a favoury L;fli of Veal ibid. bombarded Veal 67 Veal Roll's ibid. To make Veal Cutlets s)id. Muiton Cutlets &$ A pretty Sid? dIV? ?/ ®-sF 'bids Olives ipid. Veal Olives ibid. Beef Collops 69 An Amulet of Eggs the favoury Way ibid. Artificial Potatoes for Lent: A Side-difir ibid. Scotch Collops 70 Three other Methods ibid. To drefs a Fillet of with Collops • yji A Calf’s-Head Surprife ibid. To sa.akc forcemeat ibicL CONTENTS. 33ogs Ears forced 72 To make Pockets ibid. To make artificial Venifon ibid. To keep Smelts in Jelly ibid. Chickens forced with Oyfters 75 To make Salamongundy ibid. Another Way ibid. To make a grand Difh ofEggs 76 To force Cocks-Combs ibid. How to force a Fowl ibid. "To make a Pulpatoon of Pigeons 73 To make a Bilk of Pigeons ibid. To do Pigeons in Jelly ibid. To make a Poloc 74 CH& P. X. Of F RICASEt 5. A Fricafey of Lamb 77 To make a pale Fricafey ibid. A Fricafey of Veal ibid. A Fricafey of pulled Chickens 78 A Fricafey of Chickens ibid. A brown Fricafey of Chickens or Rabbets ibid. A white Fricafey of the fame ibid. A Fricafey of Rabbets ibid. To fricafey Rabbets brown 79 To fricafey Rabbets white ibid. To make a white Fricafey ibid. Another Method ibid. A Fricafey of Ox-palates ibid. Another ibid. To make a Fricafey of Eggs 82 Another ibid. To fricafey Artichoke- bottoms for a Side-dilh ibid. To make Skuets ibid. To fricafey Seals white ibid. To fricafey Soals brown 83 A Fricafey of great Plaice or Flounders ibid. To fricafey Cod-founds ibid. To fricafey Scate, or Thornback, white 84 To fricafey it brown ibid. To fricafey Filh in general ibid. To fricafey a Pig 80 To fricafey Neats-Tongues ibid. A Fricafey of Tripe ibid. A Fricafey of .double Tripe 81 CHA P. XI. Of Racoos. To make a Ragoo of Lamb 85 To ragoo a Neck of Veal ibid. To ragoo a Bread of Veal ibid. Another 86 To ragoo a piece of Beef ibid. A Ragoo for made Dilhes 87 A Ragoo of Sweet-breads ibid. Another ibid. A Ragoo of Livers ibid. To make a Ragoo of Pig’s Ears 88 To ragoo Hogs Feet and Ears ibid, A Rago* of Eggs ibid. To ragoo Endive 89 To ragoo Celery ibid. To ragoo French Beans ibid. To ragoo Mulhrooms 90 To ragoo Cauliflowers Ibid. To make a Ragoo of Onions ibid. A Ragoo of Afparagus ibid. To ragoo Oyfters gi Another ibid. Chap. XII. Of Hashes, To make a Mutton-Halh 92 To halh roafted Mutton ibid. To halh Mutton ibid. To halh a Lamb’s Pumice ibid. To make a Calf’s-Head Halh 93 Another Method ibid. To halh a Calf’s-Head White 94 To halh Venifon ibid. To halh a Turkey ibid. To halh Fowls g| Tphalh a Woodcock# or Partridge ibid. CONTENTS. Chap. XIII. Various Kinds of Stews. To ftew a Rump of Beef 95 To ftew Beef Steaks 96 To ftew a Knuckle of Veal ibid. To make Hodge Podge ibid. To ftew a Head, Chine, and Neck of Venifon ibid. To ftew Mutton the Turkilh Way 97 To ftew a Neck of Vesi ibid. To ftew a Pheafant ibid. To ftew Plovers 9^ To make Partridge Panes ibid. To ftew a Turkey brown 99 To flew a Turkey brown the nice wav ibid. To ftew a Turkey or Fowl in celery faute zoo To ftew Pigeons ibid. Another Method ibid. Another Method ibid. To ftew Pigeons with Afparagus 101 To mumbleßabbets and Chickens ibid. To drcfs a Duck with green Peafc ibid. To ftew a Duck with Cucumbers l«2 To ftew Giblets ibid. Another Way ibid. To ftew a Hare 105 To jug a Hare ibid. To jug Pigeons ibid. To ftew Pigs Petty-toes 104 To ftew Golden Pippins ibid. To ftew Cucumbers ibid. To ftew Mufhrooms ibid. To ftew green Peafe 105 To ftew Carp ibid. Another Method ibid. Another Way to ftew Carp 106 To ftew Carp white ibid. Eels to ftew ibid. TodrefsEelswkhbrownSaace 107 Soles to ftew ibid. To ftew Oyfters in French Rolls ibid. To ftew Cod 10S Tp make Water fokey ibid. To make Pancakes 108 Another Method ibid. To make fine Pancakes jog A fecond Sort of fine Pancakes ibid. A third Sort, called a Quire of Paper ibid. To make Rice Pancakes ibid. To make Curd Fritters ibid. To make fried Toafts 110 Chap. XIV. Of Pancakes and Fritters. To make Parfnip Fritters ibid. To make Apple Fritters ibid. To make Hafty Fritters ibid. To make fine Fritters 111 Another Way ibid. To make Fritters Royal ibid. To make Skirret Fritters ibid. To make white Fritters ibid, To ipake Water Fritters 112 Chap. XV. All Sorts of Puddings Rules to be obferved in making Puddings, Sec. 112 To make an Orange Padding 113 Another Sort of Orange Pudding ibid. To make a Carrot Pudding ibid. Puddings for little Dilhes ibid. A Hafty Pudding to butter itfelf n 4 Another Hafty Pudding ibid. To make ftewed Pudding ibid. A Bread and Butter Pudding for fading Days 11 5 To make a Quaking Pudding ibid. To make a French Barley Padding ibid. A good boiled Pudding ibid. CONTENTS. To make an Oatmeal Pudding 116 Another ibid. Another Method to make an Oat- Another Method ibid- To make a Spread-Eagle Pudding ibid. meal Pudding ibid. To make a Pith Pudding ibid. To make a Curd Pudding 117 Orange Cuftard or Pudding ibid. Buttered Crumbs ibid. To make Hogs Paddings with Currants ibid. Another Sort of Hogs Puddings ibid. To make black Hogs Puddings 118 Very fine Hogs Puddings ibid. To make Almond Hogs Puddings ibid. Tomakean Almond Pudding 119 The Ipfwich Almond Pudding ibid. To make a brown Bread Pudding ibid. A Rye bread Pudding ibid. To make a fine Bread Pudding 120 A baked Pudding ibid. Another baked sread Pudding ibid. To make a baked Sack Pudding ibid. To make a Cow-heel Pudding ibid. To make a Calf’s-foot Pudding 121 To make New-College Pudding* ibid* To make an Oxford Pudding izz To make a fine Haft/ Pudding ibid. To make a Sweetmeat Pudding ibid. A Marrow Pudding ibid. Another Method 123 Another Marrow Pudding Ibid, Lemon Pudding ibid. Another 124. To make a Sweetmeat Padding ibid. To make a fine plain Pudding ibid. A Rice Pudding ibid. Another 125 A fine Rice Pudding ibid. To make a cheap Rice Pudding ibid. To make a Ratifia Pudding ibid. Vermicelly Pudding ibid. To make a Potatoe Padding 126 An Apple Pudding ibid. To make a Ghefnut Padding ibid. To make a Marjoram Pudding ibid. To make a Cabbage Pudding 127 A colouring Liquor for Puddings ibid. Chap. XVI. All Sorts of Pns. To make an Olio Pye 127 To make an Olio Pye ibid. To make a Florendine of Veal 128 A Veal Pye ibid. A favoury Veal Pye ibid. To make a favoury Lamb Pye ibid. To make a fweet Lamb Pye 129 A Beef fteak Pye ibid. A Ham Pye ibid. A Battalia Pye, or Bride Pye 130 A Battalia Pye ibid. To make Egg Pyes ibid. To make a Lumber Pye ibid. A fweet Chicken Pye 131 Another Chicken Pye ibid. Another , 132 To make a Hare Pye ibid. Another Method ibid. A Turkey Pye 133 A Codling Pye ibid. A Pigeon Pye ibid. To make a-Gi.Met Pye 134 To make a Duck Pye ibid. To make a Chefhire Pork Pye ibid. To make a Devonshire Squab Pye ibid. A Neat’s-Tongue Pye 135 To make Mince Pyes the bell way ibid. Torn'akeMince Pyes of Veal 135 To make a Potatoe Pye 136 A fine Potatoe Pye for Lent ibid. To make an Onion Pye ibid. To make an Artichoke Pye 137 To make a Skirret Pye ibid. To make a Cabbage-Lettuce Pye ibid. To make an Apple and a Pear Pye . 138 CONTENTS, To make a Cherry Pye ibid. A Fifli Pye ibid. To make an Eel Pye 1315 To make a Turbot Pye ibid. To make an Oyfter Pye ibid. To make a Salmon Pye ibid. To make a Carp Pye 142) To make a Soal Pye ibid. To make a Flounder Pye ibid- To make a Herring Pye 144 P A R T 111. New and approved Receipts in Confectionary. C hap. I. The Preparation .of Sugar s* of Candies, Preserves, &c. To clarify Sugar 14 2 To boil Sugar to the Degree called Smooth ibid. To make Gingerbread 14S Another Method ibid. Another Sort of Gingerbread ibid. Another ibid. The blown Sugar 143 The feathered Sugar ibid. The crackled Sugar ibid. The Carmel Sugar ibid. To make little Things of Sugar, with Devices in them ibid. To make Sugar of Rofes, and in all Sorts of Figures 144 To make Orange Chips crifp ibid. To prefer ve Seville Orange liquid, as alfo Lemons ibid. To make a Compote of Granges To make Dutch Gingerbread 149 To make Wigs ibid. Another Method ibid. To make the light Wigs ibid. To make very good “Wigs ibid. To make Buns 150 To make French Bread ibid. To make brown French Loaves ibid.. To make March-pane unboiled ibid.. To make March.pane 131 To make a Jam of Rafpberries ibid. To make a Jam of Cherries ibid. To make a Jam of Goofberries 145 To make Orange Rings and Fag- gots ibid. Zell of China Oranges ibid. To candy Orange, Lemon, and Citron 146 To candy Figs ibid. A grand Trifle ibid. ibid. ATanfy ibid. To make a Tanfy to bake 152 To make a Goo/berry Tanfy ibid. To make an Apple Tanfy ibid. Balls for Lent £bis. To make artificial Fruit 147 To make Chocolate Almonds ibid. To make Almond Loaves ibid. Chap. 11. Of T arts. To make different Sorts of Tarts To make Orange or Lemon Tarts ibid. To make-Puff Pafte for Tarts ibid. Another Pafte for Tarts 15$ Another ibid. To Ice Tart? ibid. . 153 To make a Chervil or Spinach Tart ibid. Jp make a Lemon Tart 154 CONTENTS. Chap. 111. Of Pasties and Purrs.' To make a Sweetbread Party to fry or bake 155 To feafon and bake a Venifbn Party ibid. A Venifon Party *s6 To make Marrow Parties ibid. To make little Parties to fry ibid. Apple Parties to fry ibid. Pafte for Pafties 157 To make Sugar Puffs ibid. To make Seed Puffs ibid. To make Lemon Puffs ibid. To make Almond Puffs ibid. To make Puff,Pafte icl ChaP. IV. Of Custards, To make Cuftards 158 Rice Cuftards ibid. To make Almond Tourt ibid* To make Hafty Puddings, to boil in Cuitard Dirties 159 To make aCuftard Pudding ibid. Boiled Cuftards ibid. Chap. V. All Sorts of Cares* To make a rich great Cake 159 To make an ordinary Seed Cake 160 Another Seed Cake ibid* A rich Seed Cake,called thcNun’s To make the Marlborough Cake ibid. Cake ibid. To make Sugar Cakes 166 To make clear Cakes of Goof- - Sort of little Cakes 161 To make the white Cake ibid. To make Orange Cakes ibid. To make Shrewsbury Cakes ibid. To make Almond Cakes 162 To make Whetrtone Cakes ibid. To make Portugal Cakes ibid. To make Jumbals ibid. To make a good Plumb Cake 163 Another Plumb Cake ibid. berries ibid.* To Ice a great Cake ibid. To make Cheefcakes ibid. Another Way to make Cheefa* cakes i6y Another ibid* Another Method ibid, . To make Cheefecakes without Rennet 168 To make Orange Cakes ibid. To make Lemon Cakes ibid; Fotatoe ot Lemon Cheefecake ibid. To make Lemon Cheefecakes 169 Another Method ibid. To make Cheefecakes without Curd ibid. To make Almond Cheefecakes < ibid. Another Plumb Cake with Al- monds ibid. To make little Plumb Cakes 164 An ordinary Cake to eat with Butter ' ibid. A French Cake to eat hot ibid. A good Seed Cake ibid. Another Seed Cake 16$ Another ibid. Chap. VI. Of Biscuits. To make Drop Bifcuits 170 To make little Cracknels ibid. To make the thin Dutch Bifcuit To make little hollow Bifcults ibid. To make Ratafia Bifcults To make the hard Bifcuit ibid. To make Lemon Biscuit ibid. 17 * Another Bifcuit ibid. Aether fcbid. CONTENTS. Chap. VIL Of elegant Ornaments for the Table. To fpin a Silver Web for covering Sweetmeats 173 To fpin a Gold Web for covering Sweetmeats 174 To make a Defert of Spun Sugar ibid. To make Flumery _ 175 To make a Filh-pond ibid. To make a HenVneft >76 To make Blomonge of Ifinglafs ibid. Green Blomonge of Ifinglafs ifeid- Clear Blomonge ibid. Yellow Flummery 177 A good Green ibid. Gilded Fi£h in Jelly ibid. Hen and Chickens in Jelly ibid. To make a Defart Ifland 178 To make a Floating Ifland ibid. Another Method ibid. To make the Rocky Ifland 179 To make Moonlhine ibid. To make Moon and Stars in Jelly ibid. To make Eggs and Bacon in Flummery 180 Solomon’s Temple in Flummery ibid. To make a Difh of Snow ibid. To make Black Caps 18x To make Green Caps ibid. PART IV. Of Preparing Bacon, Hams, and Tongues, and Making Butter, Cheese, &c. Cha p. I. Of Preparing Bacon, &c. To fait Bacon 182 To make Weftphalia Bacon ibid. To I'aJt and dry a Ham of Bacon 183 To fait Hams, or Tongues, &c. ibid. Another Method ibid. To dry Tongues 184 To dry a Leg of Mutton like Pork ibid. To make Saufages ibid. Very line Saufages ibid. To make Dutch Beef 185 To dry Mutton to cut out in Shivers as Dutch Beef ibid. To prepare Hung Beef ibid. Another Method ibid. To prepare the fine hanged Beef 186 A Pickle for Pork which is to be eat foon ibid. To make Veal Hams ibid. To make Beef Hams ibid. To recover Venifon when it {links 187 Another and better Method ibid. Chap. 11. To make Butter, Cheese, &c. To make Better J 87 To make Lemon Butter 188 French Butter ibid. To make a Summer Cream Cheefe ibid. To make a Newmarket Cheefe To make Mrs. Skynner’s frelh Cheefe ibid. To make a Chedder Cheefe ibid. The Queen’s Cheefe 190 To make a thick Cream Cheefe ibid. To make Slip-Coat Cheefe ibid. A Cream Cheefe ibid. To make a freih Cheefe Jgt to cut at two years old ibid. To make Lady Huncks’s frefh Cheefe 189 CONTENTS. To make Cream Cheele witn old Chelhire 191. To make Rennet ibid. To make a Rennet-Bag ibid. PART V. Of Foreign Dishes. Chap. I. Of French Dishes. TSo prepare Bouillion, or Broth *93 Beef A la-mode 194 Another Method ibid. Beef A-la mode in Pieces ibid. Beef Efcarlot 195 Beef A-la-daub ibid. A Piece of Beef trembling ibid. To boil a Rump of Beef the French falhion 196 Sweet-breads A-la-daub ibid. A Leg of Mutton A la-royal ibid. A Goofe, Turkey, of Leg of Mutton A-la-daube ibid; Ducks A-la-mode 197 To boil Ducks the French Way ibid. The bed Method of differing, preparing, and dreffing a Turtle ibid. The Queen’s Soup To make Nantile Soup 200 To make Water Souchy ibid. To make Herb Soup without Meat ibid, A Matelotte of Chickens with Muihrooms 201 Rabbets collard with Sauce a rivernoife ibid. Hodge-podgeof Beef, with Savoys > 20a To make Pcafe Soup without Meat ibid. To flew a Hare ibid. To drefs a Pig the ’French Way 198 Peafe 203 To make a French Pye ibid. Receipt to make French Bread ibid. Chap. 11. Of Jewish, Spanish, Dutch, German, and Italian Dishes. To flew green Peafe the Jews way To make Onion Soup the Spanilh way ibid. Cauliflowers dreffed the Spanilh way ibid. T0 drefs Haddocks after the Spa- nilh way ibid. A Cake the Spaniih way ibid. Milk Soup the Dutch way 208 Carrrots and French Beans dreffed 204 Marmalade of Eggs the Jews way 205 Englifh Jews Puddings; an ex- cellent dilh for fix or feven people, for the expence of fix- pence ibid. To drefs Haddocks the Jews way ibid. Artichoke Suckers dreffed the the Dutch way ibid. Red Cabbage dreffed after the Dutch way ibid. Minced Haddocks after the Dutch Spanilh way 206 Artichokes preferved the Spanilh way ibid. Spanilh Pyes ibid. Alparagus dreffed the Spanifn way ibid. A Spanilh Peafe Soup 207 way ibid. Beans drefled the German way ibid. Fifh Pafties the Italian way ibid. To drcfs Mutton the Terkilh way 209 CONTENTS. *fo make a fricafey of Calves feet and Chaldron, after the Italian To fricafey Pigeons the Italian way ibid* way 209 PART VI. InftruClions for Carving according to the Terms of Art 210 To unjoint a Bittern ibid. To cut up a Bullard ibid. To fouce a Capon ibid- To unlace a Coney ibid. To difplay a Crane 211 To unbrace a Duck ibid. To rear a Goofe ibid. To difmerober a Hern ibid. iTo unbrace a Mulkrd ? 12 Terms of Art for Carving. To wing a Partridge ibid* To allay a Phealant ibid. To wing a Quail ibid. To lift a Swan ibid. To break a Teal ibid. To cut up a Turkey ibid. To thigh a Woodcock 213 General Directions to be obferved before the cutting up a pickled Herring, which Way foever it is to be eat ibid. P A R T VII. Of Potting, Collaring, and Picklinq, Chap. I. Of Potting, To pot Beef 214 Another Method ibid, A fine Way to pot a Tongue 215 To pot Neats-Tongues ibid. To pot Ducks or any Fowls, or fmall Birds ibid. To pot a Hare 35 jf To pot Mulhroojns ibid. To pot Salmon ibid. Another Method 218 Salmon or Mackarel to pot ibid. Mackarel to caveack ibid- To pot Lobllers ztg To pot Eels ibid. To pot Herrings ibid. To pot a Swan 216 To pot Geefe and Turkeys ibid. To pot Venifon ibid. Chap. 11. Of Collaring, To collar Beef 219 Another Method 220 To gril! a Calf’s-Head 22$ To collar Cow-heels ibid. To collar a Pig j^id. Another Method 224 To collar Venifon ibid., To collar Salmon 22* To collar Eels Jbid. To collar Mackarel ibid. To keep collared Beef ibid. To collar Flat Ribs of Beef ibid. Collared Mutton tp eat hot 221 To collar a Bread of Mutton ibid. To collar a Bread of Vetd 222 Another Method ibid. To collar a Calf’s-Head ibid. Chap. III? All Softs of Pickles. To pickle Hams or Ribs of Beef 226 To pickle 3 Ruttqck of Beef jbid. To pickle Ox-Palates, 227 To pickle Pigeons ibid. To pickle Sparrowsf or Squab- pigeons ibid. CONTENTS. To pickle Mufbrooms 228 Another Method ibid. Another excellent Method ibid. Another Method 339 To pickle Walnuts ibid. Another Method ibid. Another Method 230 To pickle Cucumbers ibid. To pickle Cucumbers in Slices 331 To mango Cucumbers ibid. To pickle Barberries ibid. Another Method ibid. To pickle Grapes ibid. To pickle Gerkins 232 To pickle Currants for prefent Ule 233 To pickle Nafturtium-Buds ibid. To keep Quinces in Pickle ibid. To pickle Afparagus ibid. Cabbage Lettuce to keep ibid. To pickle Red Cabbage 334 To pickle Pods of Radilhes ibid. To pickle Alhen-keys ibid. To pickle French Beans ibid. Another Method ibid, french Beans to keep 235 To make Melon Mangoes ibid. To pickle Samphire ibid. To pickle Afparagus ibid. To pickle Broom Buds 23$ To pickle Parflane-Stalks ibid. Another Method ibid. To pickle Lemons 237 To pickle fraall Onions ibid. To make Vinegar ibid. To make Goofherry Vinegar 23S To keep Artichokes in Fickle, to boil all Winter ibid. The Lemon Sallad ibid. To make Englifh Catchup 239 Another Way ibid. Another Way ibid. To make Catchup to keep twenty Years 240 A Pickle in imitation of Indian Bamboe ibid. Todiftil Verjuice for Pickles ibid. To pickle Salmon ibid. To pickle Oyfters 34* Another Method ibid. To pickle Lobfters ibid. Tench to pickle 342 To pickle Mackarel ibid. To pickle Sprats for Anchovies ibid. To marinate Smells ibid. To pickle Mufcles or Cockles *43 PART VIII. Preserves, Conserves, Syrups, Creams, and Jellies. Chap. I. Of Preserves. To preferve Oranges whole 244 Another Way 245 Another Way to preferve Oranges ibid. The Dutchefs of Cleveland’s Re- To preferve Apricots ripe ibid- To preferve green Apricots ibid. Another Method 249 To preferve Plumbs green ibid. Another Method ibid. To preferve black Pear-Plumbs, or any black Plumb 250 To preferve the great white Plumb ibid. To preferve white Pear-Plumbs ibid. To preferve Damfons whole 251 To preferve Cherries ibid. Another Method ibid. To preferve Barberries 252 Another Method ibid. ceipts to preferve Lemons, Citrons and Oranges 246 How to take out the Seeds ibid. To preferve whole Quinces white ibid. To preferve Goolberries ibid. To preferve Goolberries in Hops „ . 247 To preferve Goolbernes whole without ftoning ibid. To preferve Apricots 348 CONTENTS. To dry Barberries 25 2 A fine Way to preferve Rasp- berries ibid. To preferveßafpberries whole 253 To preferve Rafpberries in Jelly ibid. To prcfcrve whole Pippins ibid. To preferve Mulberries whole 255 To preferve green Grapes ibid. To preferve or dry Samphire 256 To keep green Peafe till Chrift- mas ibid. To keep Artichokes all the Year ibid. To keep Walnuts all the Year ibid. To preferve Currants in Jelly ibid. To dry Currants in Bunches 254 To preferve fmall Cucumbers green ibid. To preferve green Cucumbers ibid. Chap. 11. Of Conserves and Svritps.' To make Conferve of red Rofes, or any other Flowers 257 To ftew Apples ibid. To dry Plumbs or Apricots ibid. To dry Apricots like Prunello’s 258 To dry Apricots ibid. To make Apricot Chips ibid. To make Marmalade of Apricots ibid. To make white Marmalade 259 To make white Quince Marma- lade ibid. To make red Quince Marmalade ibid. To make red Quince Marmalade another way ibid. To make Orange Marmalade 260 Another Way to make Orange Marmalade ibid. To make Marmalade of Cherries ibid. To make Syrup of Orange-Peel ibid. To keep Orange-Flowers in Syrup -v 2&l To keep Fruit in Syrup to candy ibid. To make Syrup of any Flowers ibid. To candy Orange.Flowers ibid. Another Method 262 Another Way ibidw To candy Orange Chips ibid,' To candy Angelica ibid. To candy any Sort of Fruit 263 To candy Flowers ibid. To make Cakes of Flowers ibid. To make Wormwood Cakes 264 To feald Fruit for prefenl Ufe ibid. To make Paftils ibid. To fricafey Almonds ibid. To dry Pears or Pippins without Sugar 265 To make Rofe Drops ibid. To make a Pafte of green Pippins ibid. To make white Quince Pafte ibid. To dry Pears or Apples 266 To make clear Candy ibid. To make Sugar Plates ibid. To clear Sugar 267 To make brown Sugar ibid. To make Sugar of Rofes ibid. To parch Almonds ibid. Chap. 111. Of Creams. Lemon Crearfi z^7 Another Lemon Cream 268 To make White Lemon Cream ibid. To make Orange Cream ibid. Another Method ibid. To make Gooflberry Cream 269 To make Barley Cream ibid. To make Steeple Cream ibid. To make whipped Cream ibid. To make White-wine Cream 270 To make Sack Cream ibid. CONTENTS. To make Blanched Cream 270 To make Crifp Cream To make Sack Cream ibid* To make Rice Cream ibid. To make Piflachia Cream ibid. To make Quince Cream 27a To make Almond Cream ibid* To malfe Ratafia Cream ibid* To make Cream of any preferved Fruit ibid. Lady Huncks's Spanilh Cream ibid. To make plain raw Cream thicker than ufual 271 Chap. IV. Of Jellies, Syllabubs, &c. To make Pippin Jelly 272 To make white Jelly of Quinces A Sack Polfet without Cream or Eggs jbid. To make the Pope’s Poflet ibid. To make a Snow Poflet ibid. To make a Jelly Polfet 27 S To make an Oatmeal Sack Poflet ibid.' To make Oatmeal Caudle ibid. To make Flummery Caudle ibid. To make Tea Caudle 27^ A fine Caudle ibid* To make Spanifli Pap ibid. Buttered Oranges ibid. To make white Leach ibid. To make Strawberry or Rafpberry Fool zBq To make Hart’s-horn Flummery ibid* , 273 To make Jelly of Currants ibid. To make Jelly of white Currants ibid. To make Jelly of Cherries ibid. To make Jelly of Apricots 274 To make a ftrong Apple Jelly ibid. To make Ribbon jelly ibid. To make Hart’s-horn or Calves- feet Jelly without Lemons 275 To make Hart’s-horn Jelly ibid. To make Calves-feet Jelly ibid. To make very fine Syllabubs ibid. To make Lemon Syllabubs 276 To make whipped Syllabubs ibid. King William’s Polfet ibid. Lord Carlifle’s Amber Polfet ibid. A Sack Polfet without Eggs 277 To make Almond Butter ibid,' To make Salop ibid* PART IX. All Sorts of Made Wines, and Cordial Waters*. Chap. I. Of Made Wines, &c. To make Apricot Wine 282 To make Damfon Wine ibid. To make Goofberry Wine ibid. Another Method 283 Another ibid. Pearl Goolberry Wine 284 To make Raifin Wine ibid. To make Rafpberry Wine another Way ibid. Another Sort of Rafpberry Wine ibid. To make Lemon Wine 286 To make Elder Wine ibid. To make Clary Wine ibid. To make Quince Wine 287 Another Method ibid. To make Barley Wine ibid. To make Plumb Wine 288 To make Orange Wine ibid. To make Currant Wine ibid. Another Method ibid. To make Orange Wine with Raifins ibid. To make Cherry Wine To make Morelia Cherry Wine ibid. To make Rafpberry Wine ibid. CONTENTS. To make the fine Clary Wine ' 288 To make Wine of Englifh Figs 289 To make Wine of Rofes ibid. To make Wine of Mulberries ibid. To make Wine of Apples and Pears 290 To make Wines of Blackberries, To fine Wine the Lifbon Way ibid. To make Palermo Wine ibid* To make Birch Wine ibid. To make Mead 295 To make flrong Mead ibid. To make fmall white Mead ibid. How to make Cyder 296 For fining Cyder ibid. To make Torkift Sherbet ibid* To make Cock Ale ibid. Strawberries, or Dewberries ibid. To make Sage Wine ibid. Sage Wine another Way 291 Another Method ibid. To make Sugar Wine ibid. To make Cowflip Wine 292 Cyprus Wine imitated ibid. Mountain Wine ibid. Lemon Wine, or what may pafs for Citron Water ibid. To make Turnep Wine 293 To make Dr. Kadcliffe’s Stomach To make Ebulum 297 To make Shrub ibid. To make Cherry Brandy ibid. To make Ufquebaugh ibid. To make Elder Ale 298 To make Elder-flower Water ibid. To recover the loft Colour of White Wine, or Rhenifh Wine ibid. To prevent the Decay of lowering Wine ibid. Of Racking Wine 299 To make Wines feent well, and Wine ibid. To make Frontiniac Wine ibid. To make Englift Champaign, or the fine Currant Wine ibid. To make Saragofa Wine, or Eng* lift Sack 294 give them a curious Flavour ibid. To mend Wines that rope ibid. To mend White, or Rhenifh Wines ibid. Ch a p-. 11. All Sorts of Cordial Waters* To diflil Caudle Water 300 To dittil Milk Water ibid. To make Hephnatick Water for the Gravel 301 To diflil Pepper-Mint Water ibid To diflil Elder-Flower Water ibid. To diflil Rofe Water ibid. To diflil Penny-Royal Water ibid. To diflil Lavender Water 302 To diflil Spirits of Wine ibid. The great Palfey Water ibid. To make Aqua Mirabilis 303 To make Orange-Flower Brandy ibid. A Cordial Water that may be made in Winter ibid. A Tindure of Ambergreafe ibid. To make Orange or Lemon Water 3 Cfune o^ ,4 X I'Huttcrw tJeeorul fstunie C/uc/z&ri' or fflirtWdge/ ' Sri Met SMa/rnnv f^uot/eo fireeufa Sweet wMeefr Tartk gfaMSorfa Yotony 4°euo WoaotoC ft/geono & IJxHi/7M7 <~‘3ur&t> (or/A)f JL ty4.Sovfv 'f&ftunV' &mia& irf 'ieu/' maotfd// e tTtwj}U' JToav Caiyis r J&wt ' &- Ao{/(/ ?l/t//lA sGrl/st/fltwery rfesYws/y (&U/A)G 4 Pirtru6f&f 2 Quaik /PoeJu£ a/nA 4 P'Ty'iis \ltam6Stoma*]] Joa/d *4/irtcocJc’ Givens Peae tS'fanpeorv froth'd. Ptisan*) AW Gidfizitfa 4 SaayiStewdj. 3 U/Übret &\ Seated Trujt/ted j Gdloyus Tarts °f . adt Sorts / 'BmMt ft’u/ee/u m/. feed i VtrtutwAesßi t - W/zml' s \fery SmaA T/ucAeaut tJeiw/u/ GsurtLe/ trt//t d/tr (jX’Aer/ 6 my /Zdy* J/Z/i/Z $ utterfi. 4Vdd' JDueAd Cruid 2 flaAidtd j/iereA'/} Je/lt/d wSt Sweet Sataftd Ayraa/ud of Ed i Oro/td tfh&wkneM day’d Sweet Owned \ Wand S WI? ' SMea/d Swdet CnMatt- Vhunnupt t4 •A^iaew 'iedy ii/d/e a/~ /ia*f (•Jmailalrd\ y/tatked 2, THE Complete Houfewife. PART I. DIRECTIONS for MARKETING. Of BUTCHER’S MEAT, CHAP. I. To choofe Beef. F it be true ox-beef, it will have an open grain, ■ and the fat, if young, of a crumbling, or oily fmoothnefs, except it be the brifket and neck I pieces, with fuch others as are very fibrous. The colour of the lean fhould be of a pleafant car- nation red, the fat rather inclining to white than fellow, (which feldom proves good) and the fuet of a curious white colour. Cow-beef is of a clofer grain, the fat whiter, the bones Jefs, and the lean of a paler colour. If it be young and tender’, the dent you make with your finger by piefling it, will, in a little time, rife again. Bull-beef is of a more dufky red, a clofer grain, and firmer than cither of the former; harder to be indented with your Anger, and rifing again iboner. The fat is very grofs and fi- brous, and of a ftrong rank fcent. If it he old it will be fo Very tough, that if you pinch it you will fcarce make any im* 2 ¥he Complete Housewife; preflion in it. If it be frefh, it will be of a lively frefh colour; but if ftale, of a dark dufky colour, and very clammy. If it be bruifed, the part affe&ed will look of a. more dufky or black- ifh colour than the reft. T AKE fome of the flefh between your fingers and pinch it; if it feels tender, and foon returns to its former place, it is young ; but if it wrinkles, and remains fo, it is old. The fat will alfo, eafily feparate from the lean, if it be voung ; but if old it will adhere more firmly, and be very clammy and fibrous. If it be ram mutton, the fat will be fpongy, the grain clofe, the lean rough, and of a-deep red, and when dfemed by your finger will not rife again. If the fheep had the rot, the flefh will be palifh, the fat a faint white, inclining to yellow ; the .meat will be loofe at the bone, and, if you fqueeze it hard, forae drops of water, refembling a dew or fweat, will appear on the furface. [lf it be a fore-quarter, obferve the vein in the neck, for if it look ruddy, or of an azure colour, it is frefh ; but if yellowifh, it is near tainting, and if green, it is already fo. As for the hind-quarter, fmcll under the kidney, and feel whether the knuckle be ftiff or limber; for if you find a faint or ill fcent in the former, or an unufual limbernefs in the latter, it is ftale.] The. fentences included in crotchets, will likewife be the marks for choofing lamb ; and for choofing a lamb’s head, mind the eyes, if they be funk or wrinkled, it is ftale i if plump and lively, it is new and fweet To choofe Mutton and Lamb. To choofe Veal. OBSERVE the vein in the (boulder; for if it be of a bright red, or looks blue, it is newly killed ; but if greenifh, yellow- ifh, or blackifh, or be more clammy, foft, and limber than ufual, it is ftale. Alfo, if it has any green fpots about it, it is either tainting or already tainted. If it be wrapped in wet cloths, it is apt to be mufty ; therefore always obferve to fmell to it. The loin taints firft under the kidney, and the flefh, when ftale, will be foft and flimy. The neck and breaft are firft tainted at the upper end, and when fo, will have a dufky, yel- lowifh, or greenifh appearance, and the Tweet-bread on the breaft will be clammy. The leg, if newly killed, will be fliflf in the joint ; but if ftale, limber, and the flefh clammy, inter- mixed with green or yellowifh fpecks. The flefh of a bull- calf is fii trier grained and redder than that of a cow-calf, and the fat more curdled. In choofing the head, obferve the fame directions as above given for that of the lamb. *lhe Complete Housewife, 3 To choofe Pork. PINCH the lean between your fingers; if it breaks, and feels foft and oily, or if you can eafily nip the fkin with your nails, or if the fat be foft and oily, it is young ; but if the lean be rough, rhe fat very fpongy, and the fkin fluhborn, it is old. If it be a boar, or a hog gelded at full growth, the fieOi will feel harder and rougher, than ufual, the fkin thicker, the fat hard and fibrous, the lean of a dufky red, and of a rank fcent. To know if it be frefh of ftale, try the legs and hands at the bone, which comes out in the middle of the flefhy part, by putting in your finger; for as it fir'd taints in thole places, you may eafily difcover it by fmelling to your finger; alio the fkin will be clammy and fweaty when dale, but ifnooth and cool when frefh. To choofe Brawn. THE heft method of knowing whether brawn be young or old, is by the extraordinary or moderate thicknels of the rind, •and the hardnefs and feftnefs of it; for the thick and hard is old, but the moderate and foft is young. If the rind and fat be remarkably tender, it is not boar brawn, but barrow or fow. To choofe dried Flams and Bacon. TAKE a fharp-pointed knife, run it into the middle of the ham on the infide under the bone, draw it out quickly and fmell to it; if its flavour be fine and relifhing, and the knife little daubed, the ham is fweet and good; but if, on the contrary, the knife be greatly daubed, has a rank fmell, and a hogoo iflues from the vent, it is tainted. Or you may cut off" a piece at one end to look on the meat, if it appear white and be well feented, it is good ; but if yellowifh, or of a rufly colour, not well feented, it is either tainted or rufly, or at leaft will foon be fo. A gammon of bacon may be tried in the fame man- ner, and be fure to obferve that the flelh flicks clofe to the bones, and the fat and lean to each other; for if if does not, the hog was not found. Take care alfo that the extreme part ot the fat near the rind be white, for if that be of a darkifh or dirty colour, and the lean pale and foft, with fome ftreaks of yellow, it is rufty, or will loon be fo. To choofe Yenifon. TRY the haufiches, fhoulders, and flelhy parts of the fide* with your knife,- in the fame manner as before directed for fadm, and in proportion to the tweet or rank fmdl it is new of The Complete Housewi/e. Hale. With relation to the other parts, obferve the colour of the meat; for if it be ffale or tainted, it will be of a black colour intermixed with yeliowifh or greenifh fpecks. If it be old, the flefh will be tough and hard, the fat contra&ed, the hoofs large and broad, and the heel horny and much worn. CHAP. 11. Of POULTRY. To know if a Capon be a true one or not, or whether it be young or old, new or Hale. T F a capon be young, his fpurs will be fhort and blunt, and his legs ftnooth : if a true capon, it will have a fat vein on the fide of the bread, a thick belly and rump, and its comb will be fhort and pale. If it be new, it will have a ciofe hard vent j but if dale, an open loofe vent. To cboofe a Cock or Hen Turkey, Turkey Poults, &c. IF the fpurs of a turkey cock are fhort, and his legs black and frnooth, he is young ; but if his fpurs be long, and his legs pale and rough, he is old. If long killed, his eyes will be funk into his head, and his feet feel very dry ; but if frefh, his feet will be limber, and bis eyes lively. For the hen, obferve the fame figns. If die be v/ith egg, fhe will have an open vent; but if not, a ciofe hard vent. The fame figns will ferve to difeover the newnefs or flalenefs of turkey poults; and, with refpeCl to their age, you cannot be deceived. To choofe a Cock, Hen, &c. IF a cock be young, his fpurs will be fhort and dubbed; (but be fure to obferve that they are not pared or feraped to deceive you) but if fharp and Handing out, he is old. if his vent be hard and ciofe, it is a fign of his being newly killed ; but if he be dale, his vent will be open. The fame figns will difeover whether a hen be new or dale ; and if old, her legs and comb will be rough ; but if young, frnooth. To know if Chickens are new or Hale. IF they are pulled dry, they will be fliff when new; but when dale, they will be limber, and their vents green. If they are fcalded, or pulled wet, rub the breaft with your thumb or finger, and if they are rough and fluff they are new; but if finoOth and frippery, {tale*. The Complete Housewife. 5 To choofe a Goofe, Wild-Goofe, and Bran-Goofe. I F the bill and foot be red, and the body full of hairs, fhe is ©ld ; but if the bill be yellowifh, and the body has but few hairs, (he is young. If new, her feet will be limber, but if ftale, dry. Underftand the fame of a wild-goofe, and bran- goofe. To choofe wild and tame Ducks. THESE fowls are hard and thick on the belly, when fat, hut thin and lean, when poor; limber-footed when new; but dry-footed when ftale. A wild duck may be diftinguifhed from a tame one, by its foot being fmaller and reddifti. To choofe the Buftard. OBSERVE the fame rules in choofing this curious fowl, as thole already given for the turkey. To choofe the Shuffler, Godwitz, Marie Knots, Gulls, Dotters, and Wheat-Ears. THESE birds, when new, are limber-footed; when dale, dry-footed: when fat, they have a fat rump; when lean, a clofe and hard one; when young, their legs are fmooth ; when old, rough. To choofe the Pheafant Cock and Hen. THE fpurs of the pheafant cock, when ycung, are fliort and dubbed; but long and fharp when old ; when new, he has a firm vent, when flale an open and flabby one. The pheafant hen, when young, has fmooth legs, and her flefh is of a fine and curious grain; but when old her legs are rough, and her flefh hairy when pulled. If fhe be with egg, her vent will be °P“n, if not clofe. The fame figns, as to newnefs or ftalenefs, are to be obferved as were before given for the cock. To choofe Pleath and Pheafant Poults. THE feet of thefe, when new, are limber, and their vents white and ftiff; but when dale, are dry-footed, their vents green, and if you touch it hard, will peel To choofe the Heath Cock and Hen. THE newnefs or ftalenefs of thefe are known by the fame f gns as the foregoing ; but when young their legs and bills arc fnooth i when old both are rough 6 ‘The Complete Housewife. THESE fowls are limber-footed when new; but ftale, dry- footed : if fat, thick and hard; but if their nofes are fnotty, and their throats moorifh and muddy, they are bad. A fnipe, particularly, if fat, has a fat vent in the fide under the wing, and in the vent feels thick. To choofe the Woodcock and Snipe. To choofe the Partridge Cock or Hen. THESE fowls, when young, have black bills, and yellowifh legs; when old, white bills and blueifh legs; when new, a faff vent; when ftale, a green and open one, which will peel with a touch ; if they had fed lately on green wheat, and their crops be full, fmell to their mouths, left their crops be tainted. To choofe Doves or Pigeons, Plovers, &c. THE turtle-dove is diftinguifhed by a blueifh ring round its jieck, the other parts being almofl white. The flock-dove exceeds both the wood-pigeon and ring-dove in bignefs. The dove-houfe pigeons are red-leged when old : if new and fat, limber-footed, and feel full in the vent; but when ftale, their vents are green and flabby. After the fame manner you may choofe the gray and green plover, fieldfare, thrufh, mavis, lark, blackbird, &c. To choofe Teal and Widgeon. THESE, when new, are limber-footed; when ftale, dry- footed ; thick and hard on the belly, if fat; but thin and Toft, if lean. To choofe a Hare, IF the daws of a hare are blunt and rugged, and the clift in her lip fpread much, fhe is old ; but the oppofite if young : if new and frefh killed, he flefh will be white and fliff; if ftale, limber and blackifh in many places. If the hare he young, the e.r rs will tear like a fheet of brown paper; if old, they are dry and in ugh. To choofe a Leveret. THE newness or ftalenefs may be known by the fame figns as the hare ; but in order to difeover if it be a real leveret, feel near the foot on its fore leg, if you find there a knob or fmall bone, it is a true leveret; but if not a hare. *£he Complete Housewife. 7 To choofe a Rabbet. I F a rabbet be old, the claws will be very long and rough, and gray hairs intermixed with the wool ; but if young, the claws and wool fmooth ; if ftale, it will be limber, and the flefh will look blueifh, having a kind of flime upon it i but if frefh, it will be ftiff, and the flefh white and dry. CHAP. 111. Of FIS H. To choofe Salmon, Trout, Carp, Tench, Pike, Gray- lings, Barbel, Chub, Whiting, Smelt, Ruff, Eel, Shad, &c. H E newnefs or ftalenefs of thefe fifh are known by the "*■ colour of their gills, their being hard or eafy to be opened, the ftanding out or finking of their eyes, their fins being ftiff or limber, and by finelling to their gills. Eels taken in running water are better than thofe taken in ponds j of thefe the filver ones are moft efteemed. To choofe the Turbot. IF this fifli be plump and thick, and its belly of a cream co- lour, it is good j but if thin, and of a blueifh white on the belly, not fo. To choofe Soals. IF thefe are thick and ftiff, and of a cream colour on the belly, they will fpend well ; but if thin, limber, and their bellies of a blueifh white, they will eat very loofe. To choofe Plaife and Flounders. W HEN thefe fifli are new they are ftiff, and the eyes look lively, and ftand out; but when ftale, the contrary. The fceft plaife are blueifh on the belly j but flounders of a cream colour. CHOOSE thofe which are thick towards the head, and their flefh, when cut, very white. To choofe'Cod and Codling. *£he Complete Housewife; To choofe frefh Herrings and Mackerel. I F thefe are new, their gills will be of a lively fhining red- nefs, their eyes fharp and full, and the fifh ftift ; but if ftale, their gills will look dufky and faded, their eyes dull and funk down, and their tails limber. To choofe pickled Salmon. THE fcales of this fifh, when new and good, are ftiff and fhining, the flefh oily to the touch, and parts in fleaks without crumbling; but the oppofite when bad. To choofe pickled and red Herrings. TAKE the former and open the back to the bone, if it be white, or of a bright red, and the flefh white, oily, and fleaky, they are good. If the laaer fmell well, be of a good glofs, and part well from the bone, they are alfo good. To choofe dried Ling. THE beft fort of dried ling is that which is thickeft in the pole, and the flefh of the brjghteft yellow. To choofe pickled Sturgeon. THE veins and griftle of the fifh, when good, are of a blue colour, the flefh white, the fkin limber, the fat under- neath of a pleafant fcent, and you may cut it without its Crumbling. To choofe Lobfters. I F a lobfter be new, it has a pleafant fcent at that part of tail which joins to the body, and the tail will, when open- ed, fall fmart like a fpring ; but when ftale it has a rank fcent, and the tail limber and flagging. If it be fpent, a white fcurf will iflue from the mouth and roots of the fmall legs. If it be full, the tail about the middle will be full of hard reddifh fkin’d meat, which you may difcover by thrufting a knife between the joints, on the bend of the tail. The heavieft are beft if there be no water in them. The cock is generally fmaller than the hen, of a deeper red when boiled, has no fpawn or feed under its tail, and the uppermoft fins within its tail, are ftiff and hard. The Complete Housewife. To choofe Crab-fifh, great and fmall.’ WHEN they are ftale, their fhells will be of adufkyred colour, the joints of their claws limber; they are loofe and may be turned any way with the finger, and from under their throat will iflue an ill fincll j but if otherwife, they are good. To choofe Prawns and Shrimps. IF they are hard and ftifF, of a pleafant fcent, and their tails turn ftrongly inward, they are new; but if they are limber, their colour faded, of a faint fmell, and feel flimy, they are ftale. The feafons for eating all the above-mentioned articles may be Teen in the foregoing bill of fare, for every month in the year. CHAP. IV. Of BUTTER, EGGS, and CHEESE. To choofe Butter and Eggs. 'XXT’HEN you buy butter, tafte it yourfelf at a venture, ' v and do not truft to the tafte they give you, left you be deceived by a well tafted and fcented piece artfully placed in the lump. Salt butter is better fcented than tafted, by put- ting a knife into it, and putting it immediately to your nofe; but, if it be a cafk, it may be purpofely packed, therefore truft not to the top alone, but unhoop it to the middle, thruft- ing your knife between the ftaves of the cafk, and then you cannot be deceived. When you buy eggs, put the great end to your tongue; if it feels warm, it is new ; but if cold it is ftale ; and according to the heat or coldnefs of it, the egg is newer or ftaler. Or take the egg, hold it up againft the fun or a candle, if the white appears clear and fair, and the yolk round, it is good ; but if muddy or cloudy, and the yolk broken, it is nought. Or take the egg and put it into a pan of cold water ; the frefher it is, the fooner it will fink to the bottom; but if it be rotten, or addled, it will fwim on the furface of the water. The beft way to keep them is in bran or meal ; though Tome place their fmall ends downwards in fine wood-afhes. But for longer keep- ing, burying them in fait will preferve them almoft in any climate. ‘The Complete Housewife. To choofe Cheefe. WHEN you buy cheefe, obferve the coat; for if the cheefe be old, and its coat be rough, rugged, or dry at top, it in- dicates mites, or little worms. If it be fpongy, moift, or full ©f boles, it is fubjeft to maggots. If you perceive on the out- fide any pt rilhed place, be fure to examine its deepnefs, for the greater part may be concealed. ne Complete Housewife. 11 PART 11. COOKERY. CHAP. I. General Directions for BOILING. E T your pot be very clean ; and, as a fcum will arife from every thing, be fure to fhake a fmall H handful of flour into it, which will take all the W fcum up, and prevent any from failing down to make the meat black. All fait meat mull be put in wnen the water is cold; but frefh meat, not till it boils; and as many pounds as your piece weighs, fv many quarters of an hour it will require in boiling. To boil a Tongue. IF it be a dry tongue, it muft be laid in warm water for fix hours, then change your water, and let it lay three hours more; the fecond water muft be cold. Then take it out and boil it three hours, which will be fufHcient. If your tongue be juft out of pickle, it muft lay three hours in cold water, and boil it till it will peel. To boil a Ham. LAY your ham In cold water for two hours, wafh it cleatt, and tu. 't up in clean hay; put it into frefti water, boil it very flow tor one hour, and then very brifkly an hour and an half more. I akc it up in the hay, and let it lie in it till cold, then fub the rind with a clean piece of flannel. 12 The Complete Housewife. To boil a Neck of Mutton. TAKE the bell: end of a neck of mutton, cut it into {leaks, and beat them with a rolling-pin; then ftrew fome fait on them, and lay them in a frying pan ; hold the pan over a flow fire, that may not burn them ; turn them as they heat, and there will be g>avy enough to fry them in till they are half enough; then put to them broth made thus: take the fcrag end of the mutton, break it in pieces, and put it in a pipkin with three pints of water, an onion, and fome fait; when it firft boils fkim it very well, cover it, and let it boil an hour; then put to it half a pint of white wine, a fpoonful of vinegar, a nutmeg quartered, a little pepper, a bunch of fweet-herbs; cover it again, and let it boil till it comes to a pint; then ftrain it through a hair-fieve, and put this liquor in the frying-pan, and let it fry together till it is enough; then put in a good piece of butter, {hake it together, and ferve it up. Garnifh with pickles. To boil a Haunch or Neck of Venifon. LAY it in fait for a week, then boil it in a cloth well flour- ed; for every pound of venifon allow a quarter of an hour for the boiling. For fauce you mud boil fome cauliflowers, pulled into little fprigs in milk and water, fome fine white cabbage, fome turnips, cut into dice, with fome beetroot cut into long narrow pieces, about an inch and a half long, and half an inch thick : lay a fprig of cauliflower, and fome of the turnips mafhed with fome cream and a little butter; let your cabbage be boiled, and then beat in a faucepan with a piece of butter and fait, lay that next the cauliflower, then the turnips, then cabbage, and fo on, till the difh is full; place the beetroot here and there, juft as you fancy ; it looks very pretty, and is a fine difh. Have a little melted butter in a cup, if wanted. Note, A leg of mutton cut venifon fafhion, and drefled the fame way, is a pretty difh : or a fine neck, with the fcrag cut off. T his eats well boiled or hafiied, with gravy and fweet fauce the next day. To boil a Leg of Mutton like Venifon. T A K E a leg of mutton cut venifon fafhion, boil it in a doth well floured ; and have three or four cauliflowers boiled, pulled into fprigs, ftewed in a faucepan with butter, and a little pepper and fait; then have fome fpinach picked and wafhcd clean, put it into a faucepan with a little fait, covered clofe, and ftewed a little while; then drain the liquor, and pour in a quarter of a pint of good gravy, a good piece of butter rolled The Complete Housewife. 13 jn flour, and a little pepper and fait; when ftewed enough lay the fpinach in the difh, the muiton in the middle, and the cau- liflower over it, then pour the butter the cauliflower was {tew- ed in over it all: but you are to obferve in Itewing the cauli- flower, to melt your butter nicely, as for fauce, before the cauliflower goes in. This is a genteel difh for a firffc courfe at bottom. To boil a Lamb’s Head. BOIL the head and pluck tender, but do not let the lives be too much done. Take the head up, hack it crofs and crofs with a knife, grate fome nutmeg over it, and lay it in a difh be- fore a good fire; then grate fome crumbs of bread, fome fweet- herbs rubbed, a little lemon-peel chopped fine, a very little pep- per and fait, and bafte it with a little butter: then throw a little flour over it, and juft before it is done do the fame, bafte it and dredge it. Take half the liver, the lights, the heart and tongue, chop them very final], with fix or eight fpoonfuls of gravy or water; firft {hake fome flour over the meat, and ftir it together, then put in the gravy or water, a good piece of butter rolled in a little flour, a little pepper and fait, and what runs from the head in the difh; fimmer all together a few minutes, and add half a fpoonful of vinegar, pour it into your difh, lay the head in the middle of the mince-meat, have ready the other half of the liver cut thin, with fome flices of bacon broiled, and lay round the head, Garnifh the difh with lemon, and fend it to table. To boil a Calf’s Head. SCALD the hair off, and take out the bones, then have in readinefs palates boiled tender, yolks of hard eggs, oyfters fcald- ed and forced-meat; fluff all this into your head, and few it up dole in a cloth ; boil it three hours; make a ftrong gravy fo* fauce, and garnifh with fried bacon. WASH your pork, and ferap it clean; then put it in when the water is cold, and boil it till the rind be tender. To boil pickled Pork. To boil Fowls and Cabbage. T AKE a well fhaped cabbage, peel off fome of the outfide leaves, and cut a piece out of the top; then fcoop out theinfide, and fill the hole with favoury forced-meat beat up with two eggs; let it be tied up as a pudding in a cloth, but firft put on the top of the cabbage. When the outfide is tender, lay it The Complete H OUSE WIFE. between two boned fowls, and on them all fome melted butte? and flices of fried bacon. To boil a Duck or a Rabbet with Onions. BOIL your duck or rabbet in a good deal of water, and be fure to fkim your water, for there will always rife a fcum, which if it boils down, will difcolour your fowls, &c. They will take about half an hour boiling; for fauce, your onions muft be peeled, and throw them into water as you peel them, then cut them into thin dices, boil them in milk and water, and fkim the liquor. Half an hour will boil them. Throw them into a clean fieve to drain, put them into a faucepan and chop them fmall ; fhake in a little flour, put to them two or three fpoonfuls of cream, a good piece of butter; flew all toge- ther over the fire till they are thick and fine, lay the duck or rab- bet in the difh, and pour the faure all o er; if a rabbet, you muft cut off the head, cut it in two, and lay it on each fide the difh. Or you may make thk fauce for change: take one large onion, cut it fma'l, half a handful of parfley clean wafhed and picked, chop it fmall, a lettuce cut fmall, a quarter of a pint of good gravy, a good piece of butter rolled fn a little flour; add a little juice of lemon, a little pe;.per and fait, let all ftew tog* then for half an hour, then add two fpoonfuls of red wine. Lhis fauce is moft proper for a duck ; lay your duck in the difh, and pour your fauce over it. TAKE a fine pheafarit, boil it in a-good deal of wafer, keep your water boiling; half an hour will do a fmall one, and three quarters of an hour a large one. Let your fauce be ce- lery ftewed and thickned with cream, and a little piece of but- ter rolled in flour ; take up the pheafant, and pour the fauce all over. Garnifh with lemon. Obferve to flew your celery fo, that the liquor will not be all wafted away before you put your cream in ; if it wants fait, put in fome to your palate. To boil Pheafants. To boil Partridp-es. O BOIL them in a good deal of water, let them boil quick, and fifteen minutes will be fuificient. For fauce, take a quarter of apmtof cream, and apiece of frefh butter as big as a large wal- nut ; ftir it one way till it is melted, and pour it into the difh. Or this fauce: take a*bunch of celery clean waflied, cut all the white very fmall, wafti it again very clean, put it into a fauce pan with a blade of mace, a little beaten pepper, and a very little fait; put to it a pint of water, let it boil till the wa- ter is juft waited away, than add a quarter of a pint of cream. \The Complete Housewife. and a piece of butter rolled in flour; flir all together, and when it is thick and fine pour it over the birds. Or this fauce : take the livers and bruife them fine, fome parfley chopped fine, melt a little nice frefh butter, and then add the livers and parfley to it, fqueeze in a little lemon, jufl give it a boil, and pour over your birds. Or this fauce ; take a quarter of a pint of cream, the yolk of an egg beat fine, a little grated nutmeg, a little beaten mace, a piece of butter as big as a nutmeg, rolled in flour, and onefpnon- ful of white wine ; flir all together one way, when fine and thick pour it over the birds. You may add a few mufhrooms. Or this fauce : take a few mufhrooms, frefh peeled, and wafh them clean, put them in a faucepan with a little fait, put them over a quick fire, let them boil up, then put in a quarter of a pint of cream and a little nutmeg; (hake them together with a very little piece of butter rolled in flour, give it two or three fhakes over the fire, three or four minutes will do; then pour it over the birds. Or this fauce : boil half a pound of rice very tender in beef gravy; feafon with pepper and fait, and pour over your birds. Thefe fauces do for boiled fowls; a quart of gravy will be enough, and let it boil till it is quite thick. To boil Snipes or Woodcocks. BOIL them in good ftrong brbth, or beef gravy made thus; take a pound of beef, cut it into little pieces, put it into two quarts of water, an onion, a bundle - f Tweet-herbs, a blade or two of mace, fix cloves, a d fome whof pepper ; cover it clofe, let it bod till abopt naif wafted, then ftra ;' it off, put the gravy into a faucepan with fait enough to icafoi it, take the fnipes and gut them clean, (but take care of the guts) put them into the gravy and let then, boil, cover them clofe, and ten minutes will boil them, if they keep boiling. In the me: time, chop the guts and liver final!, take a little of the gravy fnipes are boi in. in, and (lew the guts in* with a blade of mace. Take fome crumbs of bread, and have them ready fried in a little frefli buttei cnlp, of a fine light brown. You muft take about as much bread as the inuJe of a dale roll, and rub them finall into a clean cloth ; when they are done, let them (land ready in a plate before the fire." Whenvour fnipes are ready, take about naif a pint of the li- quor they are boiled in, and add to the guts ,wo fpoonfuls of red wine, and a piece of butter about as big as a walnut, roiled in a little flour; let them on the fire, (hake your faucepan often (but do not ftir it with a fpoon) till the butter is ail melted, then put in the crumbs, give your faucepan a take up your birds, lay them m the difh, and pour this fauce over them. : Garnifli with lemon. T&e Complete Housewife* To boil a Pike. CUT open the pike, gut it, and fcour the outfide and infide very well with fait, th en wafh it clean, and have in readi- nefs the following pickl eto boil it in; water, vinegar, mace* whole pepper, a bunch of fweet-herbs, and a fmall onion ; there muft be liquor enough to cover it j when the liquor boils put in the pike, and make .it boil foon, (half an hour will boil a very large pike;) make y our fauce with white wine, a little of the liquor, two anchovies, f( )me fhrimps, lobfter or crab ; beat and mix with it grated nutm eg, and butter floured to thicken it 5 pour your fauce over t! he fifh, garnifh with horfe-radifh and fliced lemon. To boil Muller. SC ALE your fifti,and wafh them, faving their liver, or tripes,- roes or fpawn; boil them in water feafoned with fait, white wine vinegar, white wine, a bunch of fweet-herbs, a fliced le- mon, one or two onions, ft ime horfe-radifh ; and when it boils up put in your fifh; and for fauce, a pint of oyfters with their liquor, a lobller bruifed or it linced, or fhrimps, fome white wine, two or three anchovies, fom e large mace, a quartered nutmeg, a whole onion; let thefe have a boil up, and thicken it with butter and the yolks of tw*( aor three eggs; ferve it on fippets, and garnifh with lemon. To boil Sturgeon. CLEAN your fturgeor?;, and prepare as much liquor as will juft boil it. To two quarts of water a pint of vinegar, a ftick of horfe-rr.difh, two ror three bits of lemon-peel, fome whole pepper, a bay-leaf, and a fmall handful of fait. Boil your fifh in tlv'is, and ferve it with the following fauce : melt a pound of burner, diffolve an anchovy in it, put in a blade or two of macre, bruife the body of a crab in the butter, a few fhrimps or cray-filh, a little catchup, a little lemon-juice ; give it a boil, drain your filh well and lay it in your difh. Garnifh with fried oyffiers, fliced lemon, and feraped horfe-radifh ; pour your fauce into boats or bafons. So you may fry it, ragoo it, or bake it. To boil a Turbot. LAY ; in a good deal of fait and water an hour or two, and if it is nr jt quite Tweet, Thift your water five or fix times; firft put a gor deal of fait in the mouth and belly. In th< * mean time fet on your fifti-kettle, with clean water and fait, a] utlc vinegar, and a piece of horfe-radifti. When the the Complete Housewife. 17 %ater boils, lay the turbot on a fifti-plate, put it into the kettle* let it be well boiled, but take great care it is not too much done ; when enough, take off the fifti-kettle, fet it before the fife, then carefully lift up the fifh-plate, and Cet it acrofs the kettle to drain in the mean time melt a good deal of frefh butter, bruife in either the body of one or two lobfters, and the meat cut fmall ; then give it a boil, and pour it into batons. This is the beft fauce ; but you may make what you pleafe. Lay 'he fifh in the difh. Garnifh with fcraped horfe-radifh and lemon, and pour a few fpoonfuls of fauce over it. To chefs a Turtle. CUT his head off; cut it all around, arid paft the two {hell?, as you would a crab ; leave fome meat to the bread: (hell* called the callapee ; feafon that with fome Cayan butter, pepper, fpice, and force-meat balls between the flefti; and bake it with fomd meat in it, and bade it with fome Madeira wine and butter* Take the deep (hell called the callepafh, take all the meat out of it; the guts, &c. open every gut, and clean it with a pen- knife, and cut them an inch long, and ftew them four hours by tbemfelves; cut the other meat in quarter of a pound pieces ; take the fins and clean them as you would goofe giblets, cut them in pieces like the other; ftew the fins and meat together till they are tender, about an hour, and then ftrain them off, thick- ening your foup ; put all your meat and guts into the foup as you Would ftevved giblets, feafon it with Cayan butter, fpices, pepper and fait, efchalots, fvveet-herbs, and Madeira wine, as you like it* arid put it all into the deep (hell* and fend it to ths «ven and bake it. Then ferve it up. To drefs a Turtle a hundred Weight; CUT off the head, take care of the blood, and take off all 4he fins; lay them in fait add water, cut off the bottom fhell, then cut off the meat that grows to it, which is the eallepee, or fowl; take out the hearts, livers and lights, and put them by themfelves; take out the bones, and the flefh out of the back fhtll, which is the callepath j cut the flefhy part into pieces, about two inches fquare, but leave the fat part, which looks green, and is called the monfleur; rub it firft with fait, and wafh it iri feveral waters to make it come clean \ then put in the pieces that you took out, with three bottles of Madeira Wine, and four quarts of ftrong Veal gravy, a lemon cut in flices, a bundle of Tweet-herbs, a tea-fpoonful of Cavan, fix anchovies waihed and picked clean, a quarter of an ounce of beaten mace, a of mufibroom powder, and half a pint of effence of if you have it* lay over it a coarfe The Complete Housewife. pafte, fet it in the oven for three hours; when it comes out, take off the lid, and fcum off the fat, and brown it with a fala- mander.—This is the bottom difh. Then blanch the fins, cut them off at the firft joint, fry the firft pinions a fine brown, and put them into a tolling-pan with two quarts of ftrong brown gravy, a glafs of red wine, and the blood of the turtle j a large fpoonful of lemon pickle, the fame of browning, two fpoonfuls of mufhroom catchup, Cayan and fait, an onion ftuck with cloves, and a bunch of fweet-herbs ; a little before it is enough put in an ounce of morels, the fame of truffles, flew them gently over a flow fire for two hours ; when they are tender, put them into another toffing-pan, thicken your gravy with flour and butter, and ftrain it upon them, give them a boil, and ferve them up.—This is a corner difh. Then take the thick or large part of the fins, blanch them in warm water, and put them in a toffing-pan, with three quarts of ftrong veal gravy, a pint of Madeira wine, half a tea-fpoon- fu! of Cayan, a little fait, half a lemon, a little beaten mace, a tea-fpoonful of mufhroom powder, and a bunch of fweet- herbs; let them ftew till quite tender: they will take two hours at leaft j then take them up into another toffing-pan, ftrain your gravy, and make it pretty thick with flour and but- ter ; then put in a few boiled forcemeat balls, which muft be made of the vealy part of your turtle, left out for that purpofe, one pint of frefh muftirooms, if you cannot get them, pickled ones will do, and eight artichoke bottoms boiled tender, and cut in quarters ; fhake them over the fire five or fix minutes, then put in half a pint of thick cream, with the yolks ©f fix eggs, beaten exceeding well; fhake it over the fire again till it looks thick and white, but do nor let it boil \ difh up your fins with the balls, mufhrooths, and artichoke-bottoms over and round them.—This is the top difh. Then take the chicken part, and cut it like Scotch collops; fry them a light brown, then put in a quart of veal gravy, flew them gently a little more than half an hour, and put to it the yolks of four eggs boiled hard, a few morels, and a fcore of oyfters j thicken your gravy, which muft be neither white nor brown, but a pretty gravy colour; fry fome oyfter-patties and Jay round it.—1 his is a corner difli to anfwer the fmall fins. Then take the guts, (which are reckoned the beft part of the turtle) rip them open, ferape and waflh them exceeding well, rub them well with fait, waft them through many waters, and cut them in pieces two inches long ;„then feald the maw or paunch, take off the flein, ferape it well, cut it into pieces about half an inch broad and two inches long, put fome of the fifhy part of your turtle in it, fet it over a flow charcoal fire, with two quarts of veal gravy, a pint of Madeira wine, a little tnulhrosm catchup, a few ilulots,. a little Cayan, half a lemon, ihe Complete Housewife. a»td flew them gently four hours, till your gravy is almoft con- fumed ; then thicken it with flour, mixed with a little veal gravy, and put in half an ounce of morels, a few forcemeat halls, made as for the fins; difh it up, and brown it with a fa- Umander, or in the oven.—This is a corner difh. Then take the head, (kin it and cut it in two pieces; put it into a ftew-pot with all the bones, hearts, and lights, to a gal- lon of water., or veal broth, three or four blades of mace, one (halot, a llice of beef beaten to pieces, and a bunch of fweet- herbs, fet them in a very hot oven, and let it ftand an hour at leaft; when it comes out ftrain it into a tureen for the middle of the table. Then take the hearts and lights, chop them very fine, put them in a ftew-pan, with a pint of good gravy, thicken it and ferve it up; lay the head in the middle, fry the liver, lay it round the head upon the lights, garnifh with whole dices of lemon.—This is the fourth corner dlfii. , N. B. The firft courfe (hould be of turtle only, when it is drefled in this manner but when it is with other victuals, it (hould be in three different difhes. Obferve to kill your turtle the night before you want it, or very early next morning, that you may have all your difiies going on at a tune. Gravy for a turtle a hundred weight, will take two legs of veal, and two (hanks of beef. To drefs a Turtle the Weft-Indian way. TAKE the turtle out of water the night before you intend to dcefs it, and lay it on its back, in the morning cut its throat or the head off, and Jet it bleed well j then cut off the fins, fcald, (bale and trim them with the head, then raife the callepee (which is the belly or undersell) clean off, leaving to it as much meat as you conveniently can ; then take from the back (hell all the meat and intrails, except the monfieur, which is the fat, and looks green, that muff be baked to and with the fliell 5 wa(h all Clean with fait and water, and cut it into pieces of a moder ate fize, taking from it the bones, and put them with the fins and head in a foup-pot, with a gallon .of water, fome fait, and two blades of mace. When it boils (kim it clean, then put in a bunch of thyme, parfley, favoiiry, and young onions, and your veal part, except about one pound and a half, which muff be made forcemeat of as for Scotch collops, adding a little Cayan pepper; when the veal has boiled in the foup about an hour, take it out and cut it in pieces, and put to the other part. The guts (which is reckoned the beft part) muff be fplit open, feraped and made clean, and cut in pieces about two inches long. The paunch or maw muff be fealded and (kinndd, and cut as the other parts, the fize you think proper; then put them with the guts and 20 The Complete Housewife, Other parts, except the liver, with half a pound of good frefTi butter, a few efchalots, a bunch of thyme, parfley, and a little favoury, feafoned with fait, white pepper, mace, three or four doves beaten, a little Cayan pepper, and take care not to put too much; then let it flew about half an hour over a good charcoal fire, and put in a pint and a half of Madeira wine, and as much of the broth as will cover it, and let it flew till tender. It will take four or five hours doing. When almoft enough, Ikim it, and thicken it with flour, mixt with fome veal broth, about the thicknefs of a fricafey. Let your forcemeat balls be fried about the fize of a walnut, and be ftewed about half an hour with the reft ; if any eggs, let them be boiled and cleaned as you do knots of pullets eggs; and if none, get twelve or fourteen yolks of hard eggs: then put the ftew (which is the callepafh) into the back fhell with the eggs all over, and put it into the oven to brown, or do it with a falamander. Thecallepee muftbe ftaftied in feveral {daces, and moderately feafoned, with pieces of butter, mixt with chopped thyme, par- fley and young onions, with fait, white pepper and mace beaten, and a little Gayan pepper; put a piece on each flafh, and then feme over, and aduftof flour; then bake it in a tin or iron dripping-pan, in a brifkoven. The back (hell (which is called the callepafh) muft be Tea- foned as the callepee, and baked in a dripping-pan, fet upright, with four brickbats, or any thing elfe. An hour and a half will bake it, which muft be done before the ftew is put in. The fins, when boiled very tender, to be taken out of the foupi and put into a ftew-pan, with fome good veal gravy, not high coloured, a little Madeira wine, feafoned and thickene.d as the callepafh, and ferved in a difh by itfelf. The lights, heart and liver, may be done the fame way, only a little higher feafoned ; or the lights and heart may be ftewed with the callepafh, and taken out before you put it in the fhell, with a little of the fauce, adding a little more feafoning, and difh it by itfelf- The veal part may be made friandos, or Scotch collops of. The liver fhould never be ftewed with the callepafh, but always dreft by itfelf, after any manner you like; except you feparatc the lights and heart from the callepalh, and then always ferve them together in one difh. Take care to ftrain the foup, and ferve it in a turreen, or clean china bowl. A Callepee, Lights, Sec,—Soop—Fins; Callepafh. DI SH es. N. B. In the Weft-Tndies they generally foufe the fins, and eat them cold; omit the liver, and only fend to table thecallepee, cal- iepalh, and foup. "I his is for a turtle about fixty pounds weight. Tie Complete Housewife. TAKE a calf’s-head, and fcald off the hair as you would do off a pig; then clean it, cut off the horny part in thin ftices, with as little of the lean as pofiiblej put in a few chopped oyfters, and the brains j have ready between a quart and three pints of ftrong mutton or veal gravy, with a quart of Madeira wine, a large tea-fpoonful of Cayan butter, a large onion chopped very finall; peel off an half ot a large lemon fhred as fine as poffible, a little fait, the juice of four lemons, and fome fweet-herbs cut fmall; ftew all thefe together till the meat is very tender, which will be in about an hour and an half; and then have ready the back fhell of a turtle, lined with a pafte of Hour and water, which you muft firft fet in the oven to harden ; then put in the ingredients, and fet it into the oven to brown the top ; and when that is done, fuit sTour5Tour garnifli at the top with the yolks of eggs boiled hard, and forcemeat balls. N. B. This receipt is for a large head ; if you cannot get the fheil of a turtle, a china foup difh will do as well; and if no oven is at hand, the fetting may be omitted j and if no oyfters are to be had, it is very good without. It has been dreffed with but a pint of wine, and the juice of two lemons. To drefs a mock Turtle. When the horny part is boiled a little tender, then put in your White meat. It will do without the oven, and take a fine knuckle of veal, cut off the fkin, and cut fome of the fine firm lean into fmall pieces, as you do the white meat of a turtle, and ftew it with the other white meat above. Take the firm hard fat which grows between the meat, and lay that into the fauce of fpinach or forrel, till half an hour be- fore the above is ready; then take it out, and lay it on a fieve to drain; and put in juice to ftew with the above. The remainder of the knuckle will help the gravy. To drefs a Brace of Carp. FIRST knock the carp on the head, fave all the blood you ca«, fcale it, and then gut it; waft the carp in a pint of red wine, and the roes ; have fome water boiling, with a handful of fait, a little horfe-radifh, and a bundle of Tweet-herbs; put in your carp, and boil it Toftly. When it is boiled, drain it well over the hot water ; in the mean time ftrain the wine through a iieve, put it and the blood into a faucepan with a pint of good gravy, a little mace, twelve corns of black, and twelve of white pepper, fix cloves, an anchovy, an onion, and a little bundle of Tweet-herbs. Let them fimmcr very Toftly a quarter of an hour, then flrain it, put it into the faucepan again, and add to two 22 *The Complete Housewife. fpoonfuls of catchup, and a quarter of a pound of butter rolled iri a little flour, half a fpoonful of mufhroom-pickle, if you have tt; if not, the fame quantify of lemon-juice ; ftir it all together, and let it boil. Boil one half of the roes; the other half beat up with an egg, half a nutmeg grated, a little lemon peel cut fine, and a little fait. Beat all well together, and have ready fome nice beef-dripping boiling in a ftew-pan, into which drop your roe, and fry them in little cakes, about as big as a crown piece, of a fine light brown, and fome fippets cut three-corner-ways, and fried crifp; a few oyfters, if you have them, dipped in a little batter and fried brown, and a handful of parfley fried green. Lay the fifti in the difh, the boiled roes on each fide, the fip- pets ftanding round the carp; pour the fauce boiling hot over the fifh; lay the fried roes and oyfters, with parfley and fcraped horfe-radilh and lemon between, all round the difh, the reft of the cakes and oyfters lay in the difh, and fend it to table hot. If you would have the fauce white, put in white wine, and good ftrong veal gravy, with the above ingredients. As to drefling of pike, and all other fifti, when you drefs them with a pudding, you may add a little beef-fuet cut very fine, and good gravy is the fauce. This is a better way than ftewing them in the gravy. CHAP. 11. To Drefs Greens, Roots, &c. *O7 HEN you have nicely picked and wafhed your greens, * * lay them in a colander to drain, for if any cold water hang to them they will be tough ; then boil them alone in a faucepan, with a large quantity of water, for if any meat be boiled with them it will difcolour them. But be fure not to put them in till the water boils. To drefs Spinach. AFTER picking it very clean, wafh it in feveral waters, put it into a faucepan with no more water than what hangs tp ft; when it boils up, pour the liquor from it, and put in a piece of butter and fome fait ; then boil it till the fpinach falls to the bottom ; take it up, prefs it very dry, and ferveit up with melted butter. The Complete Houswife. To drefs Carrots. SCRAPE them very clean, and when the water boils, put them into your pot or faucepan ; if they are young fpring carrots, they will be boiled in half an hour, but if large, they Will require an hour. Then take them out, flice them into a plate, and pour over them fome melted butter. To drefs Cabbages. CABBAGE, and all forts of young fprouts, mud be boil- ed in a great deal of water. When the ftalks are tender, or fall to the bottom, they are enough; then take them off, be- fore they lofe their colour. Always throw fait in your water before you put your greens in. Young fprouts you fend to table juft as they are, but cabbage is beft chopped and put into a faucepan with a good piece of butter, ftirring it for about five or fix minutes, till the butter is all melted, and then fend it t® table. To drefs Parfnips. BOIL them in a large quantity of water, after they arc cleanly fcraped, and when they are enough, which may be known by their being foft, take them up, and feparate from them all the fticky parts ; then put them in a faucepan with fome milk, a proper quantity of butter, and fome fait; fet them over the fire, ftir them till they are thick, taking great care that they do not burn, and when the butter is melted fend them to table. PUT your potatoes into the faucepan with a proper quan- tity of water; and when they are enough, which may be known by their fkins beginning to crack, drain all the water from them, and let them (land clofe covered up for two or three mi- nutes; then peel them, place them in a plate, and pour over them a proper quantity of melted butter. Or after you have peeled them, lay them on a gridiron, and, when they are of a fine brown, fend them to table. Or you may cut them into flices, fry them in butter, and feafon them with pepper and felt. To drefs Potatoes. To drefs Turneps. THEY are beft boiled in the pot: when they are enough put them into a pan with Tome butter and fait, and after you Have majfoed them fend them to table. Or, after your tur- The Complete Housewife. jneps are pared, you may cut them into fmall pieces, and boil them in a faucepan with as much water as will juft cover them, when they are enough, put them into a fieve to drain; then put them into a faucepan with a proper quantity of but? ter, and, after ftirring them five or fix minutes over the fire, end them to table. To drefs Broccoli. AFTER you have fcparated the fmall branches from the large ones, and taken off the hard outfide fkin, throw them into water; then place your ftew-pan, containing a fufficient quantity of water mixed with fome fait, on the fire, and when your water boils put in your broccoli ; when they are enough, which may be known by the /talks being tender, fend them tt table with melted butter in a cup. To drefs Afparagus. LET all the ftalks be carefully feraped till they look white, cut them of an equal length, and throw them into water ; fet your ftew pan with a proper quantity of water, having fome fait in it, on the fire, apd when the water boils, put in your mparagus alter being tied up in fmall bundles. When they are enough, which may be known by their being fomewhat tender, take them up, for if they boil too long, they will lofe both the:*: colour and tafte. Then cut a round off a fmall loaf, a; d having toaffed it brown on both fides, dip it in the liquor of tfie afparagus, laying it in your difli. Melt fome butter, and ■ on the to aft, laying the afparagus on it round the difh, vv bottom part of the ftalks outward. Put the remain- pare of die butter in a bafor, becaufe pouring it over the aoooagus makes them greafy ; then fend them to table. To drefs French Beans, TAKE your beans, Bring them, cut them in two, and then acrofs, or elfe into four, and then acrofs, put them into water with fome fait; fet your faucepan full of water over the fire, cover them Hoie. and when it boils put in your beans, with a little fait. I hey will be foon done, which you may know' by their being tender ; then take them up before they lofe their fine green, and having put them in a plate, fend them to table with butter in a cup. To drefs Artichokes. AFTER you have twitted the heads from the flalks, put them into the faucepan with the water cpld, placing their tops *The Complete Housewife. downwards, by which means all the dull: and fand contained between the leaves will boil out. When they have boiled about an hour and a half they will be enough j then take them up, and fend them to table with melted butter in a baton. To drefs Cauliflowers. C U T off all the green part from -your flowers, and divide them into four parts, laying them in water for an hour. Put fome milk and water into your faucepan, and fet it over the fire, when it boils put in your cauliflowers, obferving to /kirn your faucepan well. When they are enough, which you may know by the ftalks being tender, take them up into a colander to drain. Take a quarter of a pound of butter, a fpoonful of wa- ter, a little flour, and a little pepper and fait; put them into a ftew-pan, place it on the fire, (baking it often till the butter is melted; then take half of the cauliflower, divide it into finall pieces, and put them into the ftew-pan, (baking it often for ten minutes; place the boiled round the fides of the plate, and the ftewed in the middle; pour the butter you ftewed it in over ft, and fend it to table. CHAP. 111. RULES tobeobferved in ROASTING. *T E T your fire be made in proportion to the piece you are to drefs; that is, if it be a little or thin piece, make a little brifk fire, that it may be done quick and nice ; but if a large joint, obferve to lay a good fire to cake, aqd let it be always clear at the bottom. When your meat is about half done, move it, and the drip- ping-pan, a little diftance from the fire, which ftir up and make it burn brifk; for the quicker yopr fire is, the fooner and better will your meat be done. To roaft Mutton and Lamb. BEFORE you lay the mutton down, take care to have a clear quick fire; bafte it often, and when it is almoft done dredge it with a little flour. If it be a breaft, fcin it before you Jay it down. 26 7/je Complete Housewife. To roaft a Bread of Mutton. A BREAST of mutton dreffed thus is very good; the forced- meat muft be put under the fkin at the end, and then the (kin pinned down with thorns; before you dredge it, walh it over with a bunch of feathers dipt in eggs. To road a Shoulder of Mutton in Blood. CUT the (boulder as you do venifon, take off the (kin, let it lie in the blood all night; then take as much powder of fweet-herbs as will lie on a fix-pence, a little grated bread, fome pepper, nutmeg and ginger, a little lemon-peel, the yolks of two eggs boiled hard, and about twenty oyfters and fait; tem- per all together with fome of the blood, and (luff the meat thick with it, and lay fome of it about the mutton ; then wrap the caul of the (heep round the (boulder; roaft it, and bade it ■with blood till it is near roafted; then take off the caul, dredge it, and bade it with butter, and ferve it to the table with venifon- fauce in a bafon. If you do not cut it venifon-fafhion, yet take off the (kin, becaufe it eats tough; let the caul be fpread while it is warm, or it will not do well; and next day when you are to ufe it, wrap it up in a cloth that has been dipped in hot wai- ter : for fauce, take fome of the bones of the bread, chop them, and put to them a whole onion, a bay-leaf, a piece of lemon- peel, two or three anchovies, with fpke that pleafe ; dew theie# then add fome red wine, oyfters and muflirooms. A Shoulder of Mutton in Epigram ROAST it almoft enough, then very carefully take off the fkin about the thicknefs of a crown-piece, and the (hank-bone with it at the end; then feafon that (kin and (hank-bone with pepper and fait, a little lemon-peel cut fmall, and a few fweet- herbs and crumbs of bread, then lay this on the gridiron, and let it be of a fine brown; in the mean time take the reft of the meat and cut it like a hafh about the bignefs of a (hilling j fave the gravy and put to it, with a few fpoonfuls of ftrong gravy, half an onion cut fine, a little nutmeg, a little pepper and fait, a little bundle of fweet-herbs, fome gerkins cut very fmall, a few mulhrooms, two or three truffles cut fmall, two fpoonfuls of wine, either red or white, and throw a little flour over the meat: Jet all thefe dew together very foftly for five or fix minutes, but be fure it do not boil; take out the fweet-herbs, and put the ha(h Ihto the di(h, lay the broiled upop it, and fend it t» table. The Complete Housewife. To fluff a Shoulder or Leg of Mutton with Oyfters. T A K E a little grated bread, fome beef-fuet, yolks of hard £ggs, three anchovies, a bit of an onion, fait, pepper, thyme, winter-favoury, twelve oyfters, and fome nutmeg grated ; mix all thefe together, fhred them very fine, and work them up with raw eggs, like a pafte; fluff your mutton under the fkin in the thickeft place, or where you pleafe, and roaft it; for fauce take fome of the oyfter liquor, fome claret, two or three anchovies, a little nutmeg, a bit of onion, and the reft of the oyfters; flew all thefe together, then take out the onion, and put it un- der the mutton. Another Method; STUFF a leg of mutton with mutton-fuel:, fait, pepper* nutmeg, and the yolks of eggs; then roaft it, ftick it all over with cloves, and when it is about half done, cut off fome of the under-fide of the fleftiy end in little bits j put thefe into a pipkin with a pint of oyfters, liquor and all, a little fait and mace, and half a pint of hot water; flew them till half the liquor is wafted, then put in a piece of butter rolled in flour, fhake all together, and when the mutton is enough take it upj pour this £auce over it, and fend it to table. To roaft Mutton like Venifon. TAKE a fat hind-quarter of mutton, and cut the leg like a haunch of venifon, rub it well with falt-petre, hang it in a moift place for two days, wiping it two or three times a day with a clean cloth. Then put it into a pan, fend having boiled a quar- ter of an ounce of all-fpice in a quart of red wine, pour it boil- ing hot over your mutton, cover it clofe for two hours; take it out, fpit it, lay it down to the fire, and conftantly bafte it with the fame liquor and butter. If you have a good quck fire, and your mutton not prodigioufly large, it will be ready in an hour and a half. Then take it up and fend it to table with fome good gravy in one cup, and fweet fauce In another. To roaft Beef. IF the rib, fprinkle it with fait for half an hour, dry and flour it; then butter a piece of paper very thick, fatten it on the beef, with the buttered fide next it. If a rump or fir loin, do not fab it, but lay it a good diftance from the fire, bafte it once or twice with fait and water, then with butter, flour it, and keep it batting with what drops from it. Take three fpoonfuls of vinegar, a pint of water, an cfchalot, a final! piece e Complete Housewife. of horfe-radifh, two fpoonfuls of catchup, and oneglafsof claret ; bafte it with this once or twice, then ftrain it and put it under your beef j garnifli with horfe-radifli and red cabbage. To roaft a Rump of Beef. LET your beef lie two days in fait, then waih it, and lay it one hour in a quart of red wine and a pint of elder vinegar, with which bafte the beef very well while it is roafting; then take two pallets well boiled, and fliced thin ; make your fauce with burnt butter, gravy, mulhrooms, oyfters j to which add the palates, and ferve it up. To roaft Veal I F a fhoulder, bafte it with milk till half done, then flour it and bafte it with butter. A fillet muft be fluffed with thyme, marjoram, parftsy, a fmall onion, a fprig of favoury, a bit of lemon-peel cut very fmall, nutmeg, pepper, mace, fait, crumbs of bread, four eggs, a quarter of a pound of butter or marrow, mixed with a little flour to make it ftiff. Half of the above muft be put into the udder, and the other into holes made in the flefhy part. If it be a loin, paper the fat, that as little of it may be loft as poffible. If it be the breaft, you muft cover it with the caul, and fallen the Tweet bread on the back fide of it with a fkewer. When it is almoft done, take off the caul, bafte and dredge it with a little flour. Send it op with incited butter, and garnish- ed with lemon* To roaft Pork. ALL pork mufl be floured thick, and laid at firfl a good dlflance from the fire ; and when the flour begins to dry, wipe it dean. Then with a fharp knife cut the fkin acrofs. Height- en the fire, and put your meat near it; bafle, and roalt it as quick as you can. If a leg, you mufl: cut it very deep. When ajmoft done, fill the cuts with grated bread, fage, parfley, a finall piece of lemon-peel cut finall, a piece of butter, two eggs, a little pepper, fait and nutmeg, mixed together: when it is enough, fend it to table with gravy and apple-fauce. If you roaft a fpare-rib, bafle it with a little butter, flour, and Jage fhred fmall. When it is ready fend it to table with apple- fauce. To roaft Venifon. WASH your venifon in vinegar water, dry it with a cloth, and cover it with the caul, or, inftead of that a but- The C omplete Housewife. tcrecl paper. Make a brifk fire, lay it down, and bafte it with butter till it is almoft done. Then take a pint of claret, boil it in afaucepan with fome whole pepper, nutmeg, cloves and mace. Pour this liquor twice over your venifon. Place your dilh on a chafing-difh of coals to keep it hot. Then take it up, ftrain the liquor you poured over the venifon, and ferve it in the fame difh with the venifon, with good gravy in one bafon, a per and fait, and having put it into their bellies, tie both ends clofe. Then lay them on your gridiron, taking care to place it high, that they may not burn; and when they are ready, fend them to table with a little melted butter in a cup. * Eels to broil. TA K E a large eel, fkin it and make it clean. Open the belly, cut it in four pieces, take the tail-end, ftrip off the flefh, beat it in a mortar, feafon it with a little beaten mace, a little grated nutmeg, pepper and fait, a little parfley and thyme, a little lemon-peel, an equal quantity of crumbs of bread, roll it in a little piece of butter ; then mix it again with the yolk of an egg, roll it up again, and fill the three pieces of belly with it. Cut the (kin of the eel, wrap the pieces in, and few up the fkin. Broil them well, have butter and an anchovy for fauce, with the juce of lemon. To broil Haddocks or Whitings. GUT and wafli your haddocks or whitings; dry them with a cloth, and rub a little vinegar over them, as it will keep the (kin on better; dull them flour, rub your gridiron with butter, and let it be very hot when you lay the fifh on, or they will flick ; turn them two or three times on the gridiron ; when enough, ferve them up, and lay pickles round them, with plain melted butter, or cockle fauqe: they are a pretty difla for fupper. A fecond Way. WHEN you have cleaned your haddocks or whitings, as above, put them in a tin oven, and fet them before a quick fire; when the (kins begin to rife, take it off, beat an egg, rub it over them with a feather, and ftrew over them a few bread crumbs; dredge them well with flour ; when your gridiron is hot, rub it well with butter or fuet, for it muft be very hot before you lay the fifli on; when you have turned them, rub a little cold butter over them ; turn them as your fire requires until they are enough and a little brown; lay round them cockles, mufcles, or red cabbage; you may either have fhrimp fauce or melted butter. The Complete Housewife. 39 To broil Haddocks, when they are in high feafon. SCALE them, gut and wafti them clean, don’t rip opert their bellies, but take the guts out with the gills ; dry them in a clean cloth very well: if there be any roe or liver, take it out, but put it in again; flour them well, and have a clear good Are. Let your gridiron be hot and clean, lay them on, turn them quick two or three times for fear of flicking; then let one fide be enough, and turn the other fide. When that is done, lay them in a difh, and have plain butter in a cup. They eat finely faked a day or two before you drefs them, and hung up to dry, or boiled with egg-fauce. Newcaftle is a fa- mous place for faltcd haddocks. They come in barrels, and keep a great while. To broil Cod-founds. YOU muft firft lay them in hot water a few minutes; take them out and rub them well with fait, to take off the Ikin and black dirt, then they will look white, then put them in water, and give them a boil. Take them out and flour them well, pepper and fait them, and broil them. When they are enough, lay them in your difh, and pour melted butter and muftard into the difh. Broil them whole. CHAP. V. DIRECTIONS for FRYING. A very good way to fry Beef Steaks, PUT your fteaks as for broiling, put them into a ftew-pan with a good lump of butter, fet them over a very flow fire, keep turning them till the butter is become a thick white gravy, pour it into a bafon, and put more butter to them ; when they are almoft enough, pour all the gravy into your bafon, and put more butter into your pan, fry them a light brown over a quick fire, take them out of the pan, put them in a hot pewter difh, flice an efchalot among them, put a little in your gravy that was drawn from them, and pour it hot upon them : I think this is the beft way of d refling beef fteaks. Half a pound of butter will drefs a large difh. To fry cold Veal. CUT it in pieces about as thick as half a crown, and as long as you pleafe, dip them in the yolk of an egg, and then in The C omplete Housewife. crumbs of bread, with a few fweet-herbs, and (bred lemon-peel in it; grate a little nutmeg over them, and fry them in frefh butter. The butter muff be hot, juft enough to fry them in : in the mean time, make a little gravy of the bone of the veal; when the meat is fried take it out with a fork, and lay it in a difh be- fore the fire, then (hake a little Hour mt6 the pan, and ftir it round ; then put in a little gravy, Iquetze in a little lemon, ancj pour it oyer the veal. Garnifh with lemon. To fry Tripe. CUT yoUr tripe into pieces about three inches long, dip them in the yolk of an egg and a few' crumbs of bread, fry them of a fine brown, and then take them out of the pan and lay them in a difh to drain. Have ready a warm difh to put them in, and fend them to table, with butter and muftard in a cup. Cauliflours fried-. TAKE two fine cauliflowers, boil them in milk and water, then leave one whole, ahd pull the other to pieces; take half a pound of butter, with twoTpoonfuls of water, a little duft of flour, and melt the butter in a ftew-pan; then put in the whole cauliflower cut in two, and the other pulled to pieces, and fry it till it is of a very light brown. Seafon it with pepper and fait. When it is enough, lay the two halves in the middle, and pour the reft all oyer. To fry Potatoes. CUT them into thin flices, as big as a crown-piece, fry them brown, lay them in the plate or dilh, pour melted butter, and lack and fugar over them. Thefe are a pretty corner-plate. General Directions for frying Fish. OBSERVE always in the frying of any fort of fifh, that you dry your fifh very well in a clean cloth, then flour it. Let your flew pan you fry them in be very nice and clean, and put in as much beef-dripping, or hog’s lard, as will almoft cover your fifh ; and be fure it boils before you put in your fifh. Let it fry quick, and let it be of a fine light brown, but not too dark a colour. Havb your fifb-flice ready, and if there is occafion turn it; when it is enough, take it up, and lay a coarfe cloth on a difb, on which Jay your fifli, to drain all the greafe from it5 if you fry parfley, do it quick, and take great care to whip it out of the pan fo foon as it is crifp, or it will lofe its fine colour. * *ke gieat care that your dripping be very nice and clean. jThe Complete Housewife. 41 Some love fifh in batter; then you mud beat an egg fine, and dip your fifh in juft as you are going to put it in the pan; or as good a batter as any, is a little ale and flour beat up. juft as you ate ready for it, and dip the fifth, fo fry it, Eels to fry. MAKE them very clean, cut them into pieces, feafon them with pepper and fait, flour them and fry them in butter. Let your fauce be plain butter melted, with the juice of lemon. jße fure they be well drained from the fat before you lay them in the difh. Eels to pitchcock. YOU muft fplit a large eel down the back, and joint the bones, cut it in two or three pieces, melt a little butter, put in a little vinegar and fait, let your eel lay in two or three mi- nutes j then take the pieces up one by one, turn them round with a little fine fkewer, roll them in crumbs of bread, and broil them of a fine brown. Let your fauce be plain butter. With the juice of lemon. To force Eels with white Sauce. SKIN and clean your eel well, pick off all the flefh clean from the bone, which you muft leave whole to the head. Take the flefh, cut it fmall and beat it in a mortar ; then take half the quantity of crumbs of bread, beat it with the fifh, feafon it with nutmeg and beaten pepper, an anchovy, a good deal of parfley chopped fine, a few truffles boiled tender in a very little water, chop them fine, put them into the mortar with the liquor and a few mufhrooms; beat it well together, mix in a lit- tle cream, then it take out and mix it well together in your hand, lay it round the bone in the fhape of the eel, lay it on a buttered pan, dredge it well with fine crumbs of bread, and bake it. When it is done, lay it carefully in your difh, have ready half a pint of cream, a quarter of a pound of frefh butter, ftir it one way till it is thick, pour it over your eels, and garnifh with lemon. To fry Lampreys. BLEED them and Cave the blood, then wa£h them in hot Water to take off the flime, and cut them to pieces, hry them in a little frelh butter not quite enough, pour out *he fat, put in a little white wine, give the pan a round, ftafon it with Whole pepper, nutmeg, fait, fweet-herbs and a bay-leaf, put in 42 Complete Housewife. a few capers, a good piece of butter rolled up in flour, and th« blood ; give the pan a fhake round often, and cover them clofe. When you think they are enpugh take them out, ftrain the fauce, then give them a boil quick, fqueeze in a little lemon and pour over the fifh. Garnifh with lemon, and drefs them juft what way you fancy. To fry Carp. FIRST fcaje and gut them, wafti them clean, lay them in a cloth to dry, then flour them, and fry them of a fine light brown. Fry fome toaft cut three-corner-ways, and the roes j when your fifh is done, lay them on a coarfe cloth to drain. Let your fauce be butter and anchovy, with the juice of lemon. Lay your carp in the difti, the roes on each fide, and garnifti with the fried toaft and lemon. To fry Herrings. CLEAN them as above, fry them in butter, have ready a good many onions peeled and cut thin. Fry them of a light brown with the herrings; lay the herrings in your difti, and the onions round, butter and muftard in a cup. You muft do them with a quick fire. CHAP. VI. DIRECTIONS for BAKING. BONE a rump of beef, beat it very well with a rolling-pin, cut off the Anew, and lard it with large pieces of bacon ; roll your lards in feafoning, which is pepper, fait, and cloves j lard athwart the meat, that it may cut handfomely ; then feafon it all over the meat with pepper and fait pretty thick, tie it with packthread crofs and crofs, and put the top under the bottom, and tie it up tight; put it in an earthen pot, break all the bones, and put in the Tides and cover, to keep it faft that it cannot ftir; then put in half a pound of butter, fome bay-leaves, whole pep- per, an efchalot or two, and fome fweet herbs; cover the top of the pot with coarfe pafte ; put it in the oven, and let it ftand eight hours. Serve it up with its own liquor, and fome dried fippeis. To bake a Rump of Beef. The Complete Housewife* To bake a Leg of Beef. TA K E a leg of beef, cut it and break the bones; put it into an earthen pan with a fpoonful of whole pepper, a few cloves and blades of mace, two onions, and a bundle of fweet- herbs; cover it with water, and having tied the pot down clofe with brown paper, put it into the oven to bake. When it is enough, drain it thro’ a fieve, and pick out all the fat and fmews, putting them into a faucepan with a little gravy, and a piece of butter rolled in flour. Set the faucepan on the fire, (baking it often j and, when it is thoroughly hot, pour it into the difh, and fend it to table. Ox’s cheek is done in the fame manner. To bake a Pig. TAKE your pig, flour it well, and having buttered your di(h, lay your pig into it, and put it into the oven. When it is ready, and you have drawn it out of the oven, rub it all over with a buttery cloth; then put it again into the oven, and when it is dry take it out, lay it in your di(h, and cut it up* Take the gravy which remains in the di(h you baked it in, after you have (kimmed off the fat; mix it with fome good gravy, a fufficient quantity of butter rolled in flour, and a glafs of white wine ; fet it on the fire, and as foon as it boils, pour it into the difh with the brains and the fage which was roafted in its belly. To bake Herrings. TAKE thirty herrings, fcale them, cut off their heads, pull out their roes, wafti them very clean, and lay them to drain four or five hours; roll them in a dry cloth, feafon them with pepper and fait, and lay them in a long venifon pot at full length ; when you have laid one row, (bred a large onion very fmall, and mix it with a little cloves, mace and ginger cut final], and ftrew it all over the herrings ; and then another row of herrings, and feafoning; and fo do till all is in the pot, let it ftand fea- foned an hour before it is put in the oven ; then put in a quart of claret, and tie it over with paper, and bake it with houihold bread. To bake a Carp SCALE, wafh, and clean a brace of carp very well; take an eaithen pan deep enough to lie cleverly in, butter the pan a little, lay in your carp; feafon it uith. mace, cloves, nutmeg, and black and white pepper, a bundle of fweet-herbs, an onion, and anchovy; pour in a bottle of white wine, cover it clofe, and let them bake an hour in a hot oven, if large ; if fmall, a Icfs Tie Complete Housewife?. time will do them. When they are enough, carefully take them up and lay them in a difh; fet it over hot water to keep it hot, and cover it dole, then pour all the liquor they were baked in into a faucepan ; let it bon a minute or two, then drain it, and add half a pound of butter rolled in flour. Let it boil, keep (firring it, fqueeze in the juice of half a lemon, and put in what (alt you want; pour the fauce over the fifh, lay the roes round, and garnifh with lemon. Obferve to fkim ail the fat off' the liquor. CHAP. VII. SAUCES of various KINDS. Sauce for boiled Ducks or Rabbets. rp AKE a fufficient quantity of onions, peel them, and boil them in a large quantity of water: when they are about half boiled, throw that water away and fill your faucepan with half milk and half water, in which let them boil till they arc enough j then take them up into a colander, and when they are drained, chop them with a knife j put them into a faucepan with a piece of butter rolled in flour; fet the faucepan over the fire, (baking' it often till the butter is melted, then pour it over your boiled ducks or rabbets, and lend them to table. Another for the fame. T O boiled ducks or rabbets, you mu ft pour boiled onions over them, which do thus: take the onions, peel them, and boil them in a great deal of water ; (hift your water, then let them boil about two hours, take them up and throw them into a co- lander to drain, then with a knife chop them on a board; put them into a faucepan, juft (hake a little flour over them, put in a little milk or cream, with a good piece of butler j fet them over the fite, and when the butter is melted they are enough. But if you would have onion-fauce in hall an hour, take your onions, peel them, and cut them in thin dices, put them into milk and water, and when the water boils they will be done in twenty minutes, then throw them into a colander to drain, and chop them and put them into a faucepan ; (hake in a little flour, with a little cream if you have it, and a good piece of butter ; ftir all together over the fire till the butter is melted, and they will be very fine. This fauce is very good with roaft mutton, and it is the beft way of boiling onions. The Complete Housewife. Sauce for a boiled Goofe, YOU may either make onion-fauce, as dire&ed for boiled ducks, &c. or you may boil fome cabbage, and then ftew it a' fmall time in butter. TAKE a pound of lean beef, and a quarter of a pound of lean bacon, cut into fmall pieces j put it into a ftew-pan with three pints of water, a bunch of fwcet-herbs, and an onion ; boil it till half is confumed. Strain it, and add to it two fpoun- fuls of catchup, as much oyfter-liquor, and thicken it with brown butter. Or, Take half the crumb of a halfpenny loaf, a large flick of cin- namon, fome mace and nutmeg, and a race of ginger, put thefe into a faucepan with a pint of water ; boil it, beat it very fine, and ftrain it through a fieve, adding to it half a pint of red wine, and fweeten it to your tafte. Sauce for roaft Venifon. Gravy for a Fowl, when you have no meat nor gravy ready. TAKE the neck, liver, and gizzard, boil them in half a pint of water, with a little piece of bread toafted brown, a little pep- per and fait, and a little bit of thyme. Let them boil till there is about a quarter of a pint, then pour in half a glafs of red wine, boil it and ftrain it, then bruife the liver well in, and ifrain it again ; thicken it with a little piece of butter rolled in flour, and it will be very good. An ox’s kidney makes good gravy, cut all to pieces, and boiled with fpice, &c. as in the foregoing receipts. You have a receipt in the beginning of the bodk, in the pre- face for gravies. Sauce for boiled Mutton. take a piece of liver as big as a pigeon’s egg and boil it tender, with half a handful of parfley and a few fprigs of pot thyme, with the yolks of three or four eggs boiled hard ; bray them with a fpoon till they are diflblved ; then add one anchovy wafhed and ftripped from the bone, thyme, beaten pepper and grated nutmeg, with a little fait; put all thefe together in a faucepan, with a glafs of white wine, and the gravy that has drained from your leg of mutton after it is taken out of the pot, or a quarter of a pint of the liquor the mutton is boiled in: mix it all together, and give it a boil, then beat it up with three ounces of butter: you may add a tea-fpoonful of vinegar, which The Complete Housewife; takes off a fweetnefs it is apt to have: it is beft to make the fauce thick, or it will be too thin when the mutton is cut. Sauce for boiled Turkey or Chickens. B OIL a fpoonful of the beft mace very tender, and the liver of the turkey, but not too much, for then it will be hard ; bray the mace with a few drops of a liquor to a very fine pulp, then bray the liver, and put about half of it to the mace with a little pepper, and fome fait, if you pleafe you may put the yolk of an egg boiled hard and diffolved ; to this add by degrees a little of the liquor that drains from the turkey, or fome other gravy; put thefe liquors to the pulp, and boil them fome time ; then take half a pint of oyfters, and boil them no longer than till they will break; and laft put in white wine and butter wrapt in flour : let it boil but a little, left the wine make the oyfters hard, and juft at the laft fcald four or five fpoonfuls of thick new cream, with a few drops of lemon or vinegar ; mufh- rooms pickled do well, but then leave out the other acids; fctnc like this fauce beft thickened with yolks of eggs and no butter. Sauce for Fifh or Flefh. TAKE a quart of verjuice, and put it into a jug; then take Jamaica pepper whole, fome fliced ginger, fome mace, a few cloves, fome lemon-peel, horfe-radifli root fliced, fome fweet- herbs, fix efchalots peeled, and eight anchovies ; two or three fpoonfuls of Hired capers; put all thefe into a linen bag, and put the bag into your verjuice; ftop the jug clofe, and keep it for ufe; a fpoonful cold or mixed in fauce for fifh or flefh. Different forts of Sauce for a Pig. NOW you are to obferve there are fevecal ways of making faure for a pig. Some do not love an/ fag<£ in the pig, only a cruft of bread ; but then you fhouldSwfve a little dried fage rubbed and mixed with the gravy and butter. Some love bread- fauce in a bafon, made thus; take a pint of water, put in a good piece of crumb of bread, a blade of mace, and a little whole pepper; boil it for about five or fix minutes, and then pour the water off: take out the fpice, and beat up the bread with a good piece of butter. Some love a few currants boiled in it, a glafs of wine, and a little fugar: but that you mult do juft as you like it. Others take half a pint of good beef gravy, and the gravy which comes out of the pig, with a piece of butter rolled in flour, two fpoonfuls of catchup, and boil them all to- gether ; then take the brains of the pig and bruife them fine, with two eggs boiled hard and chopped ; put all thefe together. *The Complete Housewife. 47 with the fage in the pig, and pour into your difh. It is a very good fauce. When you have not gravy enough comes out of your pig with the butter for fauce, take about half a pint of veal gravy and add to it: or ftew the petty-toes, and take as much of that liquor as will do for fauce, mixed with the other. Different Sauces for a Hare. TAKE fome good gravy, and a proper quantity of butter rolled in flour; when it is melted pour it into your difh. Or take half a pound of butter, put it into a faucepan, fet it over the fire, keeping it continually ftirred till the butter is melted, and the fauce thick; then take it from the fire and pour it into the difh. Or take a pint cf red wine and half a pound of fugar, and after it has fimmered about a quarter of an hour over the fire, pour it into the difh. Sauce for Larks. TAKE for every dozen of larks, a quarter of a pound of butter, the crumb of a halfpenny loaf rubbed finall; when the butter is melted put in your bread, keeping it conftantly ftirring till it becomes brown j then drain it through a fieve, and place it round your larks. Sauce for a Woodcock. TAKE a very little claret, fome good gravy, a blade of mace, fome whole pepper, an efchalot; let thefe ftew a little, then thicken it up with butter; roaft the guts in the Woodcock, and let them run on fippets, or a toaft of white bread, and lay it under your woodcock, and pour the fauce into the difh. A (landing Sauce for a Kitchen. TAKE a quart of claret or white wine, put it in a glazed jar, with the juice of two lemons, five large anchovies, fome Jamaica pepper whole, fome fliced ginger, fome mace, a few cloves, a little lemon-peel, horfe-radifh fliced, fome fweet-herbs, fix efchalots, two fpoonfuls of capers, and their liquor ; put all thefe in a linen bag, and put it into the wine; flop it clofe, and fet the veftel in a kettle of hoc water for an hour, and keep it in a warm place. A fpoonful or two of this liquor is good in any fauce. A rich and yet a cheap Sauce. TAKE a large deep ftew-pan, half a pound of bacon, fat and lean together, cut the fat and lay it over the bottom of sthe Complete Housewife. the pan ; then take a pound of veal, cut it into thin dices, beaf it well with the back of a knife, lay it all over the bacon; then have fix penny-worth of the coarfe lean part of the beef cut thin and well beat, lay a layer of it all over, with fome car- rot, then the lean of the bacon cut thin and laid ovef that : then cut two onions and drew over, a bundle of Tweet-herbs, four or five blades cf m e, fix or feven cloves, a fpoonful of whole pepper, black and white together, half a nutmeg beat, a pigeon bca. ail to pieces, lay that all over, half an ounce of truffles and morels, the reft of your beef, a good cruft of bread toafted very brown and dry on both Tides : you may add an old cock beat to pieces; cover it clofe, and let it ftand over a flow fire two or three minutes, then pour in boiling water, enough to fill the pan, cover it dole, and let it ftew till it is as rich as you would have ft, and then ftrain off all that fauce. Put all your Ingredients together again, fill the pan with boiling water, put in a frefh onion, a blade of mace, and a piece of carrot} covtr it dole, and let it ftew ftill it is as ftrong as you want it. This will be full as good as the effence of ham for all forts of fowls, or indeed mod made dilhes, mixed with aglafsof wine, and two or three fpoonfuls of catchup. When yourfirft gravy is cool, fkim off all the fat, and keep it for ufe. Gravy to keep for Ufe. TAKEa piece of coarfe beef, cover it with water; when it has boiled fome time, take out the meat; beat it very well, and cut it in pieces to let out the gravy; then put it in again, with a bunch of fweet-herbs, an onion ftuck with cloves* a little fait, and ibme whole pepper; let it ftew, but not boil ; when it is of a brown colour it is enough j take it up 5 put it in an earthen pot, and let it ftand to cool; when it is cola fkim off the fat; it will keep a week unlefs the weather be very hot. If for a brown fricafee, put fome butter in your fry- ing-pan, and fhake m it a liuie flour as it boils, and put in fome gravy, with a glafs of claret, and fhake up the fricafee in it. If for a white fricafee, then melt your butter in the gravy, with a little white wine, a fpoonful or two of cream, and the yolks of eggs. To make a cheap Gravy. TAKE twelve penny-worth of coarfe lean beef, which will be fix or fevea pounds, cut it all to pieces, flour it well, take a quarter of a pound of good butter, put it into a little pot or large deep flew-pan, and put in your beef: keep ftirring it, and when it begins to look a little, brown, pour in a pint of boiling water; ftir it all together, put in a large onion, a bun- dle of fweet-herbs, two or three blades of mace, five or fix *The Complete Housewife. cloves, a fpoonful of whole pepper, a cruft of bread toafted, and a piece of carrot; then pour in four or five quarts of wa- ter, ftir all together, cover clofe, and let it ftew till it is as rich as you would have it; when enough, ftrain it off, mix with it two or three fpoonfuls of catchup, and half a pint of white wine; then put all the ingredients together again ; and put in two quarts of boiling water, cover it dole, and let it boil til! there is about a pint; ftrain it off well, add it to the firft, and give it a boil all together. This will make a great deal of rich good gravy. To make the Mufhroom Powder. TAKE the large mufhrooms, wafh them clean from grit ; cut oft the ftalks, but do not peel or grill them ; fo put them into a kettle over the fire, but no water ; put a good quantity of fpice of all forts, two onions ftuck with cloves, a handful of fait, fome beaten pepper, and a quarter of a pound of butter; let all thefe ftew, till the liquor is dried up in them 3 then take them out, and lay them on fieves to dry, till they will beat to powder; prefs the powder hard down in a pot, and keep it for ufe, what quantity you pleafe at a time in fauce. To make Mtifliroom Liquor and Powder. TAKE a peck of mufhrooms, wafh and rub them clean with a piece of flannel, cutting out all the gills, but not peeling off the fkins; put to them fixteen blades of mace, four cloves, fix bay*leaves, twice as much beaten pepper as will lie on a half- crown, a handful of fait, a dozen onions, a piece of butter as big as an egg, and half a pint of vinegar; ftew them up as faft as you can, keeping them ftirring till the liquor is out of your mufhrooms; drain them through a colander, faye the liquor and fpice, and when cold, bottle it up for ufe; dry the mufh- rooms firft on a broad pan in the oven, afterwards put them on fieves till they are dry enough to pound to powder. This quan- tity ufually makes about half a pound. White Cucumber Sauce. TAKE fix or eight cucumbers for fix chickens, according as they are in bignefs; pare and flice them with a piece of onion, fome pepper and fait, and as much water as will ftew them till they are tender; then tofs them up in fome butter rolled in flour; it muft be as thick as you can well make it, without burning it, which it is fubjedd to; you may ftrain it through a thin colander into another faucepan,vto take out the feeds, then heat it, and you may pour it upon the chickens, rabbets, or. neck of veal. Hhe Complete Housewife. Brown Cucumber Sauce. PARE and flice them with a piece of onion, then put apiece of butter in the frying-pan, and when it is hot put in your cucumbers with flour on them, and flew them till they are brown ; then take them out of the pan with a flice, and put them into a faucepan, with a little fauce made of broth or gravy, that is favoury; when you have lb done, burn a piece of butter in a pan, and when it is fufficiently burnt, put your cu- cumber fauce in by degrees, and feafon it with fait to your tafte. To fry Cucumbers for Mutton Sauce. YOU rnuft brown fome butter In a pan, and cut the cucurrn hers in thin flices; drain them from the water, then fling them into the pan, and when they are fried brown, put in a little pepper and fait, a bit of onion and gravy, and let them flew to- gether, and fouecze in fome juice of lemon \ fhake them well, and put them under your mutton. Savoury Balls. TAKE part of a leg of lamb or veal, and ferape it fine, with the fame quantity of minced beef fuet, a little lean bacon, fweet-herbs, an efchalot, and anchovies; beat it in a mortar till it is as fmooth as wax ; feafon it with favoury fpice, and make it into little balls. * Another Way. TA KE the flefn of a fowl, beef fuet, and marrow, the fame quantity; fix or eight ovfters, lean bacon, fweet-herbs, and favoury fpices ; pound it, and make it into little bails. A Caudle for fweet Pyes. TA K E lack and white wine alike In quantity, a little ver- juice and fugar, boil it, and brew it with two or three eggs, as buttered ale ; when the pyes are baked, pour it in w7ith a funnel, and iliake it together. A Lear for favoury Pyes. T AKE claret, gravy, oyfter-liquor, two or three anchovies, a faggot of fweet-herbs and an onion j boil it up and thicken • ' with brown buctef, then pour it into your favoury pyes when culled for. The Complete Housewife. Filh Sauce, with Lobfter. FOR falmon or turbot, broiled cod or haddock, & a nothing is better than line butter melted thick; and take a lobfter, bruife the body of the lobfter in the butter, and cut the fleih into little pieces; flew it all together, and give it a boil. If you would have your fauce very rich, let one half be rich beef gi*avy, and the other half melted butter with the lobfter ; but the gravy, I think, takes away the fweetnefs of the butter and lobfter, and the line flavour of the filh. To make Shrimp Sauce. T AKE a pint of beef gravy, and half a pinf of {hr!raps, thicken it with a good piece of butter rolled in flour. Let ths gravy be well feafoned, and let it boil. To butter Shrimps. •STEW a quart of fhrimps in half a pint of white wine, a hutmeg grated, and a good piece of butter; when the butter is melted, and they are hot through, beat the yolks of four eggs, with a little white wine, and pour it in; lhake it Well, till it is of the thicknefs you like; then difli it on fippets, and garn'ifh with fliced lemon. To butter Crabs dr Lobfters. YOUR crabs and lobfters being boiled and cold, take all the meat out of the {hells and body, break the claws, and take out all their meat, mince itfmall, and put it all together, adding to it two or three fpoonfuls of claret,* a very little vinegar, a nut- meg grated; let it boil up till it is thorough hot; then put in fome butter melted, with Come anchovies and gravy, and thicken wp with the yolks of an egg or two; when it is very hot put it in the large fhell, and flick it with toafts* TAKE a little thyme, horfe-radifh, a bit of onion, lemon- peel, and whole pepper; boil them in a little fair water; then put in two anchovies, and four fpoonfuls of white Wine; {train them out, and put the liquor into the fame pan again, with a pound of frefh butter; when it is melted take it oft" the fire, and ftir in the yolks of two eggs well beaten, with three fpoon- fuls of white wine; fee it on the fire again, and keep it ftirring till it is the thicknefs of cream, and pour it hot over your fifh. Garnifh them with lemon and horfe-radifh. Sauce for Fiih in Lent, or at any Time. *lhe Complete Housewife. To make Oyfter Sauce. TAKE half a pint of large oyfters, liquor and all; put them into a faucepan, with two or three blades of mace, and twelve whole pepper-corns; let them limraer over a flow fire, till the oyfters are fine and plump, then carefully with a fork take out the oyfters from the liquor and fpice, and let the liquor boil five or fix minutes; then ftrain the liquor, wafti out the faucepan clean, and put the oyfters and liquor in the faucepan again, with half a pint of gravy, and half a pound of butter juft rolled in a little flour. You may put in two fpoonfuls of white wine, keep it ftirring till the fauce boils, and all the but- ter is melted. Oyfter Loaves. TAKE a quart of middling oyfters, and wafh them in their own liquor; then ftrain them through a flannel, and put them on the fire to warm; then take three quarters of a pint of gravy and put to the oyfters, with a blade of mace, a little white pep- per, a little horfe-radifli, apiece of lean bacon, and half a lemon ; then ftew them leifurely. Take three penny loaves, and pick out the crumb dean; then take a pound of butter, and fet on the fire in a faucepan that will hold the loaves, and when it is melted, take it off the fire, and let it fettle; then pour off the clear, and fet it on the fire again with the loaves in it, turning them about till you find them crifp; then put a pound of butter in a frying-pan, and with a dredging-box duft in flour till you find it of a reafonable thicknefs, then mix that and the oyfters together; when they are ftewed enough take out the bacon, and put the oyfters into the loaves; then put them into a difli, and garnifh the loaves with the oyfters you cannot get in, and with flices of lemon ; and when you have thickened the liquor, fqueeze in lemon to your tafte ; or you may fry the oyfters with batter to garnifh the leaves. To make Anchovy Sauce. TAKE a pint of gravy, put in an anchovy, take a quarter of a pound of butter rolled in a little flour, and ftir all toge* ther til! it boils. You may add a little juice of a lemon, catch* up, red wine, and walnut liquor, juft as you pleafe. Plain butter melted thick, with a fpoonful of walnut-pickle, 01 catchup, is good fauce, or anchovy. ¥he Complete Housewife. To fluff a Fillet of Veal, or Calf’s-Heart, with pickled Herrings. TAKE two herrings, fkin, bone, and wafh them in feve- ral waters. Chop them very (mall, with a quarter of a pound of fuet. Add a handful of bread grated fine; and the like quantity of parfley, cut very fmall. Throw in a little thyme, nutmeg, and pepper, to your taflej and mix all together, with two eggs. Half the quantity of the above fluffing is exceedingly good for a calf’s-heart. Stuffing, of pickled Herrings, for a roaft Turkey. WASH, in feveral waters, two pickled herrings; which af- terwards fkin, and take the bone out carefully. Take half a pound of fuet, and two large handfuls of bread grated. Chop the herrings, fuet, and bread (feparately) very fmall. Beat thefe all together in a marble mortar, with the white of an egg, after throwing in a little nutmeg and white pepper. TAKE half a pound of the lean of fine veal, which clear «f the fkin and firings j two pickled herrings, which wafh in two or three waters; then fkin, and clear them of the bones ; a quarter of a pound of fuet, two handfuls of bread grated fine, a handful of parfley ; chop all the above (feparately) then mix them, throwing in half a nutmeg grated, a little thyme, fweet- marjoram, and one egg ; beat the whole together in a marble mortar. Pickled Herring Pudding for a Hare. CHAP. VIII. Of SOUPS and BROTHS. Rules to be obferved in making Soups or Broths. Tp IR S T take great care the pots or faucepans and covers be very clean and free from all greafe and fand, and that they be well tinned, for fear of giving the broths and foups any brafiy tafte. If you have time to (lew as foftly as you can, it will both have a finer flavour, and the meat will be tenderer. But then obferve, when you make foups or broths for prefent ufe, if it is to be done fofcly, don’t put much more water than you in- tend to have foup or broth ; and if you have the convenience qf an earthen pan or pipkin, let it on wood embers till it boils, then Ikiffi it, and put in your fealbning ; cover it dole, and fet it on embers, fo that it may do yery fpfdy for fpme time, and both the meat and broths will be delicious. You muft obfervq in all broths and foups that one thing does not take more than another; but that the take be equal, and it has a fine agree- able relifn, according to what you defign it fop; apd you mull be fare, that all the greens and herbs you put in be cleaned> walked, and picked. sThe Complete Housewife, To make a Soup. TARE twelve pounds of beef, a fcrag of mutton, and knuckle of veal; it mull be peck-Feef, and the kicking-piece, put your beef in a faucepan, and half fry k with a bit of but- ter; then put all in a pot, with pine quarts of water, a good handful of fait, a piece of bacon, boil and ikim it, then fyafori jt with three onions kuck with cloves, whole pepper, Jamaica pepper, and a bunch of fweet-herbs; let it boil five or fix hour? dole covered ; then krain it out, and put it in your dilh, with flewcd herbs and leaked bread. TAKE the bones of a rump of beef, and a piece of the peck, and boil it till you have all the goodnels put of it; then krain it off, and take a good piece of butter, and put it in a kew-pan and brown it, then put to it an onion kuck with cloves, fome celery, endive, and fpinach; then rake your gravy, and put to it fome pepper, fait, and cloves, and let it boil all together ; then put infippets of bread dried by the fire; and you may put in a glafs of red wine. Serve it up with a French roll toaked in the’middle. . Another Receipt for Gravy Soup. .Another Gravy Soup. TAKE a leg of peef, and a piece of tire neck* boil it till you have all the goodnefs out of it; then krain it from the meat; takq half a pound of frelh butter, put it in a Hew-pap, and brown it, adding an onion kuck with cloves, fome endive, c<- iery and fpinach, and your kror.g broth, fealbning it to your palate with fait, pepper, and fpices; let it boil together, put in chips of French bread dried by the fine, and leive it with a French roll toaked in the middle. The Complete Housewife. 55 White Soup. TAKE fome liquor that has had a leg of mutton coiled In it, in which you may flew a knuckle of veal, an onion, and a bay-leaf; flrain it off, and put it again into your fl.ew-pan, with a handful of (bred celery, and a good quantity of oyfterfe • let them boil till they will break, then put in fuch a quantity of buttered crumbs as will make it thick ; you may boil in this fome vermicelly ; grate in half a nutmeg, fait it to your tafle ; fome celery if you pleafe. Another excellent White Soup. T O fix quarts of water put in a knuckle of veal, a large fowl, and a pound of lean bacon, and half a pound of rice, with two anchovies, a few pepper-corns, two or three onions, a bundle of Tweet-herbs, three or four heads of celery in flices, flew all together, till your foup is as flrong as you chufe it, then flrain it through a hair fieve into a clean earthen pot, let it ftand all night, then take off the feum, and pour it clear off into a toiling pan, put in half a pound of Jordan almonds beat fine, boil it a little and run it through a lawn fieve, then put in a pint of cream and the yolk of an egg. Make it hoc, and fend it to the tabk. BOIL a knuckle of veal and a fowl, with a little mace, two onions, a little pepper and fait to a flrong jelly, then flrain it and feum off all the fat, have ready the yolks of fix eggs well beat, put them in and keep flirting it or it will curdle, put it in your diih with boiled chicken and toafled bread cut in pieces; if you do not like the eggs, you may put in a large handful of vermicelly half an hour before you take it off the fire. To make White Soup a third Way. A Fafting-day Soup. TAR. (pinach, forrel, chervil, and lettuce, and chop them a little i then brown fome butter, and put in your he'bs, keep them ftirring, that they do not burn ; then, having boiling wa- ter over the fire, put to it a very little pepper, and fome fait, a whole onion ftuck with cloves, a French roll cut in fiices and dried very hard, fome pifiachia kernels, blanched and Ihred fine, and let all boil together; then beat up the yolks of eight eggs with a little white wine and the juice of a lemon ; mix it with your broth, toaft a whole French roll, and put it in the middle 56 The Complete Housewife. of your difh, pouring your foup over it; garnifh your difh with ten or twelve poached eggs, and fcaldtcl fpinach. TAKE a leg of b-eef, and boil it down with fome fait, a bundle of fweet-herbs, an onion, a few cloves, a bit of nutmeg; boil three gallons of water to one; then take two or three pounds of lean beef cut in thin fiices; then put in your ftew- pan a piece of butter as big as an egg, and flour it, and let the pan be hot, and (hake it till the butter be brown ; then lay your beef7 in your pan over a pretty quick fire-, cover it clofe, give it a turn now and then, and {drain in your ftrong broth, with an anchovy or two, ■ handful of fpinach and endive boiled green, and drained and {hr d grofs; then have pallets ready boiled and cut in pieces, and toafts fried and cut like dice, and forced - meat balls fried ; take out the fried beef, and put all the reft to- gether with a little pepper, and let it boil a quarter of an hour, and ferve it up with a knuckle of veal, or a fowl boiled in the middle. To make a Soup, To make Soup a la Reine. TAKE a knuckle of veal and three or four pounds of lean beef, put to it fix quarts of water with a little fait, when it boils fcum it well, then put in fix large onions, two large car- rots, a head or two of celery, a parfnip, one leek, and a little thyme, boil them all together til! the meat is boiled quite down, then flrain it through a hair fieve, and let it (land about half an hour, then fcum it well, and clear it off gently from the fet- tlings into a clear pan ; boil half a pint of cream, and pour it on the crumbs of a halfpenny loaf, and let it foak well; take half a pound of almonds, blanch and beat them as fine as poffi- b!e, putting in now and then a little cream to prevent them from oiling, then take the yolks of fix hard eggs, and the roll that is (baked in the cream, and beat them all together quite fine, then make your broth hot and pour it to your almonds, (drain it through a fine hair fieve, rubbing it with a fpoon till all the goodnefs is gone through into a ftew-pan, and add more cream to make it white; fet it over the fire, keepftirring it till it boils, fcum off the froth as it rifes, foak the tops of two French rolls in melted butter in a (lew-pan till they are crifp, but not brown, then take them out of the butter, and lay them on a plate before the fire; and, a quarter of an hour before you fend it to the table, take a little of the foup hot, and put it to the roll in the bottom of the tureen-; put your foup over the fire, keep (lirrtng it till ready to boil, then pour it into your tureen, and ferve it up ht»r; be fure you take all the fat off the The Complete Housewife. 57 broth before you put it to the almonds or it will fpoil it, and take care it does not curdle. To make white Onion Soup TAKE thirty large onions, boil them in five quarts of wa- ter with a knuckle of veal, a blade or two of and a little whole pepper; when your onions are quite foft take them up, and rub them through a hair fieve, and work half a pound of butter with flour in them ; when the meat is boiled fo as to leave the bone, ftrain the liquor to the onions, and boil it gently for half an hour, ferve it up with a coffee cup full of cream and a little fait; be fure you ftir it when you put in the flour and but- ter, for fear of its burning. To make Brown Onion Soup, SKIN and cut round ways in flices fix large Spanifk onions, fry them in butter till they are a nice brown, and very tender, then take them out and lay them on a hair fieve to drain out the butter, when drained put them in a pot with five quarts of boil- ing water, boil them one hour and ftir them often, then add pepper and fait to your tafte, rub the crumbs of a penny loaf through a colander, put it to the foup, ftir it well to keep it from being in lumps, and boil it two hours more ; ten minutes before you fend it up beat the yolks of two eggs with two fpoon- fuls of vinegar and a little of the foup, pour it in by degrees, and keep ftirring it all the time one way, put in a few cloves if you chufe it.—N. B. It is a fine foup, and will keep three or four days. To make Partridge Soup. TAKE off the fldn of two old partridges, cut them into fmall pieces with three flices of ham, two or three onions fliced and fome celery, fry them in butter till they are as brown as they can be made without burning, then put them into three quarts of water with a few black pepper-corns, boil it flowly till a little more than a pint is confumed, then ftrain it, put in fome ftewed celery and fried bread. To make Afparagus-Soup TAKE twelve pounds of lean beef, cut in thin flices; then put a quarter of a pound of butter in a {lew-pan over the fire, and put your beef in ; let it boil up thick till it begins to brown ; then put in a pint of brown ale, and a gallon of water j cover *The Complete Housewife. it clofe, and let it ftew gently for an hour and a half; put in what fpice you like in the ftewing, and ftrain out the liquor, and fkim off all the fat; then put in fome vermicelly, fome ce- lery waftied and cut fmall, half a hundred of afparagus cut fmall, and palates boiled tender and cut; put all thefe in, and let them boil gently till tender; juft as it is going up fry a handful of fpi- nach in butter, and throw in a French roll. Afparagus Soup, or green Peafe. TAKE feme ftrong broth of beef, mutton, or both, boil in it a large brown toaft:, a little flour lifted from oatmeal, and three or four handfuls of afparagus cut fmall, fo far as they are green (or green peafe) fome fpinaeh, white beets, and what herbs you like, a utile celery, and a fety fprigs of parfley; toaft little white toafts, butter them, and pour your foup upon them ; the brown bread ought to be ftrained off before your afparagus goes in; feafon it with fait to your tafte. To make Plumb Pottage. TAKE a leg and fhin of beef to ten gallons of water, boil it very tender, and when the broth is ftrong, ftrain it out; wipe the pot, and put in the broth again; Dice fix penny loaves thin, cutting off the top and bottom ; put fome of the liquor to it, cover it up, and let it boil a quarter of an hour, and then put it in your pot; let it boil a quarter of an hour, then put in five pounds of currants ; Jet them boil a little, and put in five pounds of ralfins, and two pounds of prunes, and let them boil till they fwell, then put in three quarters of an ounce of mace, half an ounce of cloves, two nutmegs, all of them beat fine, and mix it with a little liquor cold, and put them in a very little while ; then take off" the pot, and put in three pounds of fugar, a little fait, a quart of fack, a quart of claret, and the juice of two or three lemons; you may thicken with fago inftead of bread, ifyoupleafe; pour them into earthen pans, and keep them for ufe. A Soup or Pottage. TAKE feveral knuckles of mutton, a knuckle of veal, 3 fain of beef, and put to thefe twelve quarts of water ; cover the pot clofe, and fet it on the fire ; let it not boil too faff; fkim it well, and let it ftand on the fire twenty-four hours; then ftrain it thro’ a colander, when it is cold take off the fat, fet jt on the fire again, and fealon it with fait, a few cloves, pepper, a blade of mace, a nutmeg quartered, a bunch of Tweets herbs, and a pint of gravy let all thefe boil up for half an hour. The Complete Housewife. 59 *nd then drain it; put fpinach, forrel, green peafe, afparagus, or artichoke bottoms, according to the time of the year ; then thicken it up with the yolks of three or four eggs; have in rea- dinefs fome fheep’s tongues, cocks-combs and fweetrbreads, diced thin and fried, and put them in, feme mufhrooms, and French bread dried and cut in little bits, fome forcemeat balls, and fome very thin dices of bacon ; make all thefe very hot, and garnifli the difh with coleworts and fpinach fealded green. To make Peafe-Pottage. TAKE a quart of white peafe, a piece of neck-beef, and four quarts of fair water; boil them till they are all to pieces, and drain them through a colander; then take a hand- ful or two of fpinach, a top or two of young coleworts, and a very fmall leek; (bred the herbs a little, and put them into a frying-pan, or ftew-pan, with three quarters of a pound of frefh butter, but the butter muft be very hot before you put in your herbs; let them fry a little while, then put in your liquor, and two or three anchovies, fome fait and pepper to your tafte, a fprig of mint rubbed in fmall, and let it all boil together till you think it is thick enough ; then have in readinefs fome force- rp?at, and make three or fourfeore balls, about the bignefs of large peafe, fry them brown, and put them in the difh you ferye it in, and fry fome thin dices of bacon ; put fome into the difh, and fome on the rim of the difh, with fealded fpinach ; fry fome toafts after the balls are brown and hard, and break them into the difh; then pour your pottage over all, and ferye tp the table. Peafe-^oup, TAKE the broth of a leg of beef, and boil in it a piece qf bacon and a Iheep's-head, to mafli with a good quantity of peafe; drain the broth from the hulks, then take half a nut- meg, four cloves, and a race of ginger, fome pepper, a pretty deal of mint, fome fweet marjoram and thyme; bruife the fpice, powder the herbs, and put them into the foup; boil leeks tn two or three waters till they are tender, and the ranknefs out of them ; put in what other herbs you pleafe, as fpinach, let- tuce, beets, &c. forget not to boil an onion or two in the broth at firft. Some will burn butter in a dew-pap, and when it is boiling put in a large plate of diced onions; Jet them boil till they are tender, keeping them dining all the time, and boil them in a foup; others will fcrape a little Chefiure cheefe, and drew” JP the butter and onions; it ought to be old Chefhire cheefe; if you put in the onions mentioned lad, they mud be fried in butter, brown, before they are put into the foup; when you The Complete Housewife. put them into the frying-pan flour them well, put in celery and turneps, if you like the tafte, but ftrain the turneps out: to throw an old pigeon in with the meat at nrft, gives a high tafte, or a piece of lean bacon dried* TAKE half a bufhel of the youngeft peafe, divide the great from the frnall; boil the fmalleft in two quarts of water, and the biggeft in one quart 3 when they are well boiled, bruife the biggeft, and when the thin is drained from it boil the thick in as much cold water as will cover it j then rub away the fkins, and take a little fpinach, mint, forrel, lettuce, parfley, and a good quantity of marigolds; wafh, fhred, and boil thefe in half a pound of butter, and drain the final 1 peafe ; fave the water, and mingle all together, with a fpoonful of whole pepper j then melt a quarter of a pound of butter, (hake a little flour into it, and let it boil; put the liquor to the butter, and mingle all well together, and let them boil up j fo ferve it with dried bread. To make green Peafe-Soup. Another Way. MAKE firong broth of a leg of beef, a knuckle or (crag end of veal, and ferag of mutton j clear it off; then chop fome cabbage, lettuce, fpinach, and a little forrel; then put half a pound of butter in a flat faucepan, dredge in fome flour, put it over the fire until it is brown: then put in your herbs and tofs them up a little over the fire j then put in a pint and a half of green peafe half boiled before, adding your ftrong broth, and let it juft fimijier over the fire half an hour ; then cut fome French bread very thin, dry it well before the fire, put it in, and' let it ftew half an hour longer; feafon your broth with pepper, fait, and a few cloves and mace. Garnifh the difti with fpinach fealded green, and fome very thin bits of bacon toafted before the fire. To make firong Broth to keep for ufe. TAKE part of a leg of beef, the ferag end of a neck of mutton, break the bones in pieces, put to it as much water as will cover it, and a little fait; when it boils fkim it clean, and put into it a whole onion ftuck with cloves, a bunch of fweet-herbs, fome pepper, and a nutmeg quartered j let thefe boil till the meat is boiled in pieces, and the ftrength is boiled out of it; then put to it two or three anchovies; when they are diflblved, ftrain it out, and keep it for aj»y fort of hafh or fricafee. sThe Complete Housewife, To make Pocket Soup. TAKE a leg of veal, ftrip off all the fkin and fat, then take all the mufcular or flefhy parts clean from the bones. Boil this flefh in three or four gallons of water till it comes to a ftrong jelly, and that the meat is good for nothing. Be lure to keep the pot clofe covered, and not do too faff ; take a little out in a fpoon now and then, and when you find it is a good rich jelly, ftrain it through a fieve into a clean earthen pan. When it is cold, take off all the fkin and fat from the top, then pro- vide a large deep ftew-pan with water boiling over a ftove; take fome deep china cups, or well-glazed earthen-ware, and fill thefe cups with the jelly, which you muff take clear from the fettling at the bottom, and fet them in the ftew-pan of wa- ter. Take great care that none of the water gets into the cups ; if it does, it will fpoil it. Keep the water boiling gently all the time, till the jelly becomes as thick as glue, take them out, and let them ftand to cool; then turn the glue out into fome new coarfe flannel, which draws out all the rnoifture ; turn them in fix or eight hours on frefla flannel, and fo do till they are quite dry. Keep it in a dry warm place, and in a little time it will be like a dry hard piece of glue, which you may carry in your pocket without getting any harm. The heft way is to put it into little tin boxes. When you ufe it, boil about a pint of water, and pour it on a piece of glue about as big as a frnall walnut, ftirring it all the time till it is melted. Seafon with fait to your palate and if you chufe any herbs, or fpice, boil them in the water firft, and then pour the water over the glue. To make portable Soup. TAKE two legs of beef, about fifty pounds weight, take off all the flcin and fat as well as you can, then take all the meat and finews clean from the bones, which meat put into a large pot, arid put to it eight or nine gallons of foft water ; firft make it boil, then put in twelve anchovies, an ounce of mace, a quarter of an ounce of cloves, an ounce of whole pepper black and white together, fix large pnions peeled and cut in two, a little bundle of thyme, fweet-marjoram, and winter-favoury, the dry hard cruft of a two-penny loaf, ftir it all together and cover it dole, lay a weight on the cover to keep it clofe down, and let it boil foftly for eight or nine hours, then uncover it, and ftir it to- gether ; cover it clofe again, and let it boil till it is -a very rich good jelly, which you will know by taking a little out now and , then, and letting it cool. When you think it is a thick jelly, take it off, ftrain it through a coarfe hair bag, and prefs it hard ; then ftrain it through a hair fieve into a large earthen pan; when it is quits cold, take off the Ikum .and fat, and take the fine jelly *Tbe Complete Housewife. clear from the fettlings at bottom, and then put the jelly into 3 large deep well tinned ftew-pan. Set it over a ftove with a flow jfire, keep flirting it often, and take great care it neither flicks to the pan or burns. When you find the jelly very ftiff and thick, as it will be in lumps about the pan, take it out, and put it into large deep china ups, or well-glazed earthen-ware. Fill the pan two-thirds full of water, and when the water boils, fet in your cups. Be fure no water gets into the cups, and keep the water boiling foftly all the time till you find the jelly is like a fliff glue; take out the cups, and when they are cool, turn out the glue into a coarfe new flannel. Let it lie eight or nine hours, keeping it in a dry warm place, and turn it on frefti flan- nel till it is quite dry, and the glue will be quite hard j put it into clean new ftone pots, keep it clofe covered from duft and dirt, in a dry place, and where no damp can come to it. When you ufe it, pour boiling water on it, and ftir it all the time till it is melted. Seafon it with fait to your palate. Apiece as big as a large walnut will make a pint of water very rich ; but as to that you are to make it as good as you pleafe ; if for foup, fry a French roll and lay it in the middle of the difh, and when the glue is difl'olved in the water, give it a boil and pour it into a difh. If you chufe it for change, you may boil either rice or barley, vermicelly, celery cut fmall, or truffles or morels; but let them be very tenderly boiled in the water before you ftir in the glue, and then give it a boil all together. You may, when you would hav,e it very fine, add forcemeat balls, cocks-combs, or a palate boiled very tender, and cut into little bits; but it will be very rich and good without any of thefe ingredients; If for gravy, pour the boiling water on to what quantity you think proper ; and when it is difl'olved, add what ingredients you pleafe, as in other fauces This is only in the room of a rich good gravy. You may make your fauce either weak or ftrOng, by adding more or lefs. Strong Broth. TAKE twelve quarts of water, two knuckles of veal, a ]err or two 11; ins of beef, two pair of calves-feet, a chicken, a rabbet, two onions, cloves, mace, pepper, fait, a bunch of fweet- herbs ; cover it clofe, and let it boil till fix quarts areconfumeck drain it out, and keep it for ufe. Oyfter-Soup. TAKE a quart of {mail oyfters, put them into a colander to drain ; then {train the liquor through a muflin rag. and put to it half a pint of water, and a quarter of a pint of white wine; let them flew with a few {prigs of parfley, and a little thyme, a little efchalot or onion, a little lemon-peel, a few The C OMPLETE HotFSEWIFE. cloves, a blade of mace, and a little whole pepper; let them flew gently a pretty while; take a quarter of a pound of butter and put into a pan, but flour it well firfi:, then fry it till it has done hifling; dry the oyfters in a cloth, and flour them; put them into the butter, and fry them till they are plump; then take one anchovy and diflfolve in the liquor; add fome frefli wine, the yolks of two eggs, well beaten ; put all into the pan together, and give it a feald, keeping it ftirring all the time it is on the fire ; before you put the ioup into the difh, lay the cruft of a French loaf, or a toaft, at the bottom, which muft foak with fome of the liquor over coals. Before you put in the whole, you may add ftrong broth or fried gravy if not in Lent. This foup muft be thick with buttered crumbs: you may add burnt butter or fago, but that you muft boil in feveral waters, the more, the whiter it looks. Vermicelly is good in this, but that muft boil but little time, Cray-fifh and fhrimps do well in this foup : if you have fhrimps, the fewer oyfters will do. A Cray-fifh Soup. TAKE a gallon of water, and fet it a boiling; put in it a bunch of fweet-herbs, three or four blades of mace, an onion ftuck with cloves, pepper, and fait; then have about two hun- dred cray-fifh, fave about twenty, then pick the reft from the fhells, fave the tails whole; the body and fhells beat in a mortar, with a pint of peafe green or dry, firfi boiled tender in fair wa- ter, put your boilng water to it, and ftrain it boiling hot through a cloth till you have all the goodnefs out of it; fet it over a flow fire or ftew-hole, have ready a French roll cut very thin, and let it be very dry, put it to your foup, let itftew till half is wafted, then put a piece of butter as big as an egg into a faucepan, let it fimmer till it has done making a noife, fhake in two tea-fpoon- fuls of flour, ftirring it about, and an onion ; put in the tails of the fifh, give them a fhake round, put to them a pint of good gravy, let it boil four or five minutes foftly, take out the onion, and put to it a pint of the foup, ftir it well together, and pour it all together, and let it fimmer very foftly a quarter of an hour; fry a French roll very nice and brown, and the twenty cray- fifh, pour your foup into the difh, and lay the roll in the mid- dle, and Cray fifh round the difh. Fine cooks boil a brace of carp and tench, and may be a lob- fter or two, and many more rich things, to make a cray-fifh foup ; but the above is full as good, and wants no addition. Another Cray-fifh Soup. BOIL half a hundred of frefh crayrfifh, pick out ah the meat, which you mutt fave, take a frefh iobtter and pick out all the meat, which you mutt likewise fave, pound thefhejls 64 *rhe Complete Ho if se wife. of the cray-fifti and lobfter fine in a marble mortar, and boif them in four quarts of water with four pounds of mutton, a pint of green fplit peafe, nicely picked and walked, a large tur- nip, carrot, onion, mace, cloves, anchovy, a little thyme, pepper and fait. Stew them on a flow fire till all the goodnefs is out of the mutton and (hells, then ftrain it through a fieve, and put in the tails of your cray-fifti and the lobfter meat, but in very fmall pieces, with the red coral of the lobfter, if it has any; boil it half an hour, and juft before you ferve it up, add a little butter melted thick and fmooth, ftir it round feveral times, when you put it in, fend it up very hot, but don’t put too much fpice in it. N. B. Pick out all the bags and the woolly part of your cray-fifti before you pound them. To make Cray-filh or Lobfrer-Soup. TAKE whitings, flounders, and grigs, put them in a gal- lon of water, with pepper, fait, cloves, mace, a bunch of fweet-herbs, a little onion, and boil them to pieces, and ftrain them out of the liquor ; then take a large carp, cut oft one fide of it, put fome eel to it, make forcemeat of it, and lay it on the carp as before; dredge grated bread over it, butter a difh well, put it in an oven, and bake it j take an hundred of cray- fifti, break all the (hells of the claws and tails, and take out the meat as whole as you can; then break all the (hells fmall, and the fpawn of a lobfter, putting them to the foup, and if you pleafe, fome gravy; give (them a boil together, and ftrain the liquor out into another faucepan, with the tops of French rolls dried, beat and fifted, and give it a boil up to thicken j then brown fome butter, put in the tails and claws of your cray- fifh, and fome of your forcemeat made into balls, putting your baked carp into the middle of the difti, and pouring your foup on boiling hot, and your cray-filh or lobfter in it; garniih the difh with lemon and fealded greens. Receipt for making pickled Herring-Sonp. TAKE a quart of fplit peafe; put to them four quarts of cold water, a quarter of an ounce of whole Jamaica pepper, two large onions, three pickled herrings (waftied in two or three waters, and the roes out) fkinned, and cut to pieces. Boil all together till a quart is diminifhed. Pour in a pint of boiling water, and let the whole boil a quarter of an hour. Take it off, and ftrain it through a colander. Throw into the foup feven or eight handfuls of celery, three heads of endive, all of them cut very fmall; (but jf on (hip-board, where endive is not to be had, a larger number of onions may be employed in its ftead) together with a handful of dried mint paffed through a lawn fieve. Set all thsfe on afire, and boil the whole near three Quarters of an hour, flirting the foup perpetually, to prevent burning to, which it Will do in a moment, and therefore the pot fhpuid ftand on a trivet. 'The Complete Housewife. Bread, cut into diamonds, and fried crlfp in butter, muft be thrown into the foup, which then may be ferved up. CHAP. IX. Of MADE DISHES 1) E careful that the toffing-pan is well tinned, quite dean, and not gritty, and put every ingredient: into your white fauce; have it of a proper thicknefs, and w H boiled, before you put. in eggs and cream, for they will not add much to the thicknefs, nor ffcir them with a fpoon after they are in, nor fet your pan on the fire, for it will gather at the bottom and be in lumps, but hold your pan a good height from the fire, and keep lhaking the pan round one way ; this will keep the fauce from curdling, and be fare you do not Jet it boil ; it is the heft way to take up your meat, collops, or hafli, or any cuher kind of diih you are making, with a fifh-flice, and drain your fauce upon it, for it is aim oft impoftible to prevent little bits of meat from mixing with the fauce ; and by this method the fauce will look clear. In the brown made difhes, take fpecial care no fat is on the top of the gravy, but fkim it clean off, and that it be of a fine brown, and tafte of no one thing particular; if you life any wine put it in fome time before your difh is ready, to take off the rawnefs, for nothing can give a made difh a more disagree- able tafte than raw wine, or frefh anchovy : when you ufe fried forcemeat balls, put them on a fieve to drain the fat from them, and never let them boil in your fauce, as it will give them a greafy look, and foften the balls; the belt way is to put them in after your meat is difiied up. ou may ufe pickled mufhrooms, artichoke-bottoms, morels, truffles, and forcemeat balls, in almoft every madedifti; and in feveral, you may ufe a roll of forcemeat inftead of balls, and where you can ufe it, it is much handfomer than balls, efpeciaky in a mocrc turtle, collared or ragooed bread of veal, or any large made difh. O A fine Side-Dilh. TAKE veal, chicken, or rabbet, with as much marrow, or beef fuet, as meat; a little thyme, lemon peel, marjoram, two anchovies, walked and boned j a little pepper, ia.lt, mace. 66 'The Complete House will. and cloves; bruife the yolks of hard eggs, Tome oyfters, or mufh- rocms; mix all thefe together, chop them, and beat them in a mortar very fine ; then ipread the caul of a breaft of veal on a table, and lay a layer of this, and a layer of middling bacon, cut in thin fmall pieces, rolling it up hard in the caul; roaft or bake it as you like ; cut it into thin dices, and lay it in your difh, with a rich gravy fauce. TAKE half a pound of almonds, blanch and beat them very fine ; put to them a'little rofe or orange-fiower-water in. the beating ; then take a quart of fweet thick cream, and boil it with whole cinnamon, and mace, and quartered dates; fweeten your cream with fugar to your tafte, and mix it with your almonds, and ftir it well together, and ftrain it out through a fievei Let your cream cool, and thicken it with the yolks of dx eggs; then garniflb a deep difh, lay paffe at the bottom, and in diced artichoke-bottoms, being firft boiled, and upon that a layer of marrow, diced citron, and candied orange; fo do till your difh is near full; then pour in your cream, and bake it without a lid ; when it .is baked, ferape fugar on it, and ferve it up hot. Half an hour will bake it. Another. To force a Leg of Veal, Mntfori, of Lamb. TAKE out all the meat, and leave the fkin whole ; then take the lean of it and make it into forcemeat thus: to two pounds of your lean meat, three pounds of beef fuet; take away all fkins from the meat and fuet; then fhred both very fine, and beat it with a rolling-pin, till you know not the meat from the fuet ; then mix with it four fpoonfuls of grated bread, half an ounce of cloves and mace beaten, as much pepper, fome fait, a few fwcet-herbs fhred fmall; mix all thefe together with fix raw eggs, and put into the fkin again, and few it up. If you roaft it, ferve it with anchovy-fauce; if you boil it, Jay cauliflower or French beans under it. Garnifh with pickles, or ftew oyfters and put under it, with forcemeat balls, or faufages fried in butter. CUT large collops out of a leg of veal, fpread them abroad on a dreffer, hack them with the hack of a knife, dip them in the yolks of eggs, and feafun them with cloves, mace, nutmeg, fait, and pepper; then make forcemeat with feme of your vea!, beef fuet, oyflers chopped, fweet-herbs fhred fine, and the aforefaid jp'rce, and ftrew all thefe over your collops j roll and tie them up, put them on fkewers, tie them to a /bit, and To make a favoury Dlfh of Vea]. The Complete Housewife. roafi: them ; to the reft of your forcemeat add the yolk of an egg or two, make it up in balls, and fry them ; put them in the dilh with your meat when roafted, and make the fauce with ftrong broth, or anchovy, an efchalot, and a little white wine and fpice j let it ftew, and thicken it up with butter. Bombarded Veal. YOU muft get a fillet of veal, cut out of it five lean pieces as thick as your hand, round them up a little, then lard them very thick on the round fide with little narrow thin pieces of bacon, and lard five fheeps tongues (being firft boiled and blanched) lard them here and there with very little bits of lemon- peel, and make a well-feafoned forcemeat of veal, bacon, ham, beef fuet, and an anchovy beat well; make another tender forcemeat of veal, beef fuet, muftirooms, fpinach, parfiey, thyme, fweet-marjoram, winter favoury, and green onions. Seafon with pepper, fait, and mace ; beat it well, make a round ball of the other forcemeat and ftuff in the middle of this, roll it up in a veal caul, and bake it; what is left, tie up like a Bo- logna faufage, and boil it, but firft rub the caul with the yolk of an egg ; put the larded veal into a ftew-pan with feme good gravy, afid when it is enough (kirn off the fat, put in fume truffles and morels, and fome muftirooms. Your forcemeat being baked enough, lay it in the middle, the veal round it, and the tongues fried, and laid between, the bofted cut into fiices, and fried, and throw all over. Pour on them the fauce. You may add artichoke-bottoms. Tweet-breads, and cocks combs, if you pleafe. Garnifh with lemon. Veal Rolls. TAKE ten or twelve little thin fiices of veal, lay on them fome forcemeat according to your fancy, roll them up, and tie them juft acrofs the middle with coarfe thread, put them on a bird-fpit, rub them over with the yolks of eggs, flour them, and bafte them with butter. Half an hour will do them. Lay them into a difh, and have ready feme good gravy, with a few truffles and morels, and fome muftirooms. Garnifti with lemon. To make Veal Cutlets. CUT your veal fteaks thin, hack them, and feafon them ■with pepper and fait, and fweet herbs; wa(h them over with eggs, and flrew over them feme forcemeat j put two {leaks together, and lard them with bacon ; walh them over with nielted butter, and wrap them in white papers buttered ; roaft them on a lark-fpit, or bake them ; when they are enough, un- paper them, and ferve them with good gravy and hiced Jemon. 68 *The Complete Housewife, Mutton Cutlets. CUT a neck of mutton bone by bone, and beat it fiat with your cleaver ; have ready feafoning, with grated bread, a little thyme rubbed to powder, fhred parfley, with grated nut- meg, and fome lemon-peels minced; then beat up two eggs, flour your cutlets on both fides; dip them in the eggs beat up with a little fait, and roll them in the grated bread and feafoning; put fome butter in your frying-pan, and when it is hot lay in your cutlets, and fry them brown on both fides. For fauce, take gravy or ftrong broth, an onion, fome fpice, a bit of bacon and a bay-leaf, and boil them well together; then beat it up with an anchovy, or fome oyfters, and a quarter of a pint of red wine; ftrew upon your cutlets pickled walnuts in quarters, barberries, famphire or cucumbers, and a little fiiced lemon. A pretty fide-difii of Beef, ROAST a tender piece of beef, lay fat bacon over it, and roll it in paper; baite it, and when it is roafted cut about two pounds in thin flices, lay them in a ftew-pan, and take fix large cucumbers, peel them, and chop them final!, lay over them a little pepper and fait, ftew them in butter for about ten minutes, then drain out the butter, and (hake fome flour over them; tofs them up, pour in half a pint of gravy, let them ftew till they are thick, and difti them up. Beef Olives. CUT a rump of beef into fteaks half a quarter long, about an inch thick, and fquare; lay on fome good forcemeat made with veal, roll them, tie them once round with a hard knot, dip them in egg, crumbs of bread, and grated nutmeg, and a little pepper and fait. The beft way is to roaft them, or fry them brown in frefh butter; lay them every one on a bay-leaf, and cover them every one with a piece of bacon toafted, have fome good gravy, a few truffles and morels, and muftirooms 5 boil all together, pour into the difh, and fend it to table. Veal Olives, THEY are good done the fame way, only roll them narrow at one end and broad at the other. Fry them of a line brown. Omit the bay-leaf, but Jay little bits of bacon about two inches long on them. The fame fauce. Garnifii with lemon. The Complete Housewife. 69 Beef Collops. CUT them into thin pieces about two inches long, beat them with the back of a knife very well, grate fome nutmeg, flour them a little, lay them in a ftew-pan, put in as much wa- ter as you think will do for fauce, half an onion cut fmall, a little piece of lemon-peel cut fmall, a bundle of' fweet-herfis, a little pepper and fait, a piece of butter rolled in a little flour, Set them on a flow fire : when they begin to fimmer, Air them now and then; when they begin to be hot, ten minutes will do them, but take care they do not boil. Take out the fweet- herbs, pour it into the difh, and fend it to table. Note, You may do the infide of a firloin of beef in the fame manner, the day after it is roafled, only do not beat them, but cut them thin. N. B. You may’do this difli between two pewter diflies; hang them between two chairs, take fix fheefs of white-brown paper, tear them into flips, burn them under the difh, one piece at 2 time. An Amulet of Eggs the favoury way- T AKE a dozen of eggs, beat them very well, feafon them with fait and a little pepper, then have your frying pan ready with a good deal of frefti butter in it, and Jet it be thoroughly hot; then put in your eggs, with four fpoonfuls of ftrong gravy, and have ready parfley, and a few. chives cut, and throw them over it, and when it is enough turn it; and when done, difli it, and fqueeze orange or lemon over it. TAKE a pound of butter, put it into a ftone mortar, with half a pound of Naples bifcuit grated, and half a pound of Jordan almonds beat fmall after they are blanched, eight yolks °f eggs, four whites a little fack and orange-flower-water; fweeten to your tafle; pound all together till you do not know what it is, and with a little fine flour make it into fiifr pafte, lay it on a table, and have ready about two pounds of fine lard -n your pan, let it boil veiy faff, and cur your palfe the bignefs of chefnuts, and throw them into the boiling lard, and let them boil tdl they are of a yellow brown ; when they are enough, take them up in a fieve to drain the far from hem ; put he,m in a difli, pour fack and melted butter j ftrew double refined u- gar over the bnm of the difli. Artificial Potatoes for Lent: A Side Difh. ¥he Complete Housewife. Scotch Collops. CUT your collops off a fillet of veal; cut them thin, hack them and fry them in frefh butter; then take them out and brown your pan with butter and flour, as you do for a foup. Do not make it too thick ; put in your collops and fomc bacon cut thin and fried, and fome forcemeat balls fried, fome mufhrooms, oyfters, artichoke-bottoms, fliced lemon, and Tweet-breads, or lamb-ftones; fome ftfong broth, gravy, and thick butter; tofs up all together. Garnifh the difti with fliced lemon. Another Method. CU T thin llices out of a leg of veal, as many as you think will ferve for a difb, hack them, and lard feme with bacon, and fry them in butter; then take them out of the pan, and keep them warm ; clean the pan, and put into it half a pint of oyfters, with their liquor, fome ftrong broth, one or two efchalots, a glafs of white wine, two or three anchovies minced, fome grated nutmeg; let ihcfe have a boil up, and thicken it with four or five eggs and a piece of butter; then put in your collops, and fliake them together till it is thick; put dried fippetsonthe bot- tom of the didi, and put your collops in, and To many as you pleafe qf the things in your hafh. Another Method. TAKE the fkin from a fillet of veal, and cut it in thin col- lops, hack and Tcotch them with the back of a knife, lard half of them with bacon, and fry them with a little brown butter ; then take them out, and put them into another tofling-pan ; then fee the pan they were fried in over the fire again, and wafh it out with a little ftrong broth, rubbing it with your ladle, then pour it to the collops; do this every pan full till all are fried ; then ftew and tofs them up with a pint of oyfters, two anchovies, two (hivered palates, cocks-combs, lamb-ftones, and fweet-breads, blanched and diced, favoury balls, onions, a fag- got of Iweet-herbs; thicken it with brown butter, and garnifh jt with lemons. Another Method. CUT rhln flices off a fillet of veal, and hack them; then take the yolks of four eggs; beat a little melted butter, a little fait, and fome nutmeg, or lemon-peel grated in it; then dip in each collop, lay them in a pewter'-difh, flour them, and let them lie till you want them. Put a bit of butter in the frying- pan, and your coil ops, and fry them quick, fhaking them all *The Complete Housewife. the while to keep the butter from oiling; then pour it into a flew-pan covered clofe, and keep it warm; then put to them fome good gravy, fome mufhrooms, or what elfe you like, a bit of butter, tofs it up thick, and fqueeze an orange over it. 71 FOR an alteration, take a fmall fillet of veal, cut what trollops you want, then take tUe udder and fill it with forcer meat; roll it round, tie it with a packthread acrofs, and roaft it; lay your collops in the difli, and lay your udder in the middle. Garnifh your difhes with lemon. To drefs a Fillet of Veal with Collops. A Calf’s Hoad Surprifc. YOU mull bone it, but not fplit it, cleanfe it well, fill it with a ragoo (in the form it was before) made thus: take two fweetbreads, each fweetbread being cut into eight pieces, an ox’s palate boiled tender and cut into little pieces, fome cocks- combs, half an ounce of truffles and morels, fome mufhrooms, fome artichoke-bottoms, and afparagus-tops; flew all thefe in Jialf a pint of good gravy, feaion it with two or three blades of mace, four cloves, half a nutmeg, a very little pepper, and fome fait, pound all thefe together, and put them into the ragoo: when it has ftewed about half an hour, take the yolks of three eggs beat up with two fpoonfuls of cream and two of white wine, put it to the ragoo, keep it one way for fear of turning, and ftir in a piece of butter rolled in flour; when it is very thick and fmooth fill the head, make a force- meat with half a pound of veal, half a pound of beef fuet, as much crumbs of bread, a few fweet-herbs, a little lemon-peel, and fome pepper, fait, and mace, all beat fine together in a marble mortar; mix it up with two eggs, make a few balls, (about twenty) put them into the ragoo in the head, then faften the head with fine wooden fkewers, lay the forcemeat over the head, do it over with the yolks of *two eggs, and fend it to the oven to bake. It will take about two hours baking. You muft lay pieces of butter all over the head, and then flour it. When it is baked enough, Jay it in your difh, and have a pint of good fiied gravy. If there is any gravy in the dilh the head was baked in, put it to the other gravy, and boil it up; pour it into your difli, and garnifh with lemon. You may throw fome mufhrooms ever the head. TAKE a piece of a leg of veal, the lean part, and feme lean bacon ; mince them very fine, and add a double quantity of fact 5 put it ail in a marble mortar, beat it well, Jpnnkle it To make Forcemeat. 72 The Complete Housewife. with a little water in the beating; feafon it with pepper, fait, and a ii tie cloves and mace, to your tafte ; (bred fpinach very fine if you would have it look green, or elfe without ; make it up as you afe it, with an egg or two, and roll it in long or round bails. Hogs Ears forced. TAKE four hogs ears, and half boil them, or take them foufed.; make a forcemeat thus: take half a pound of beef fuet, much crumbs of bread, an anchovy, fome fage, boil and chop very fine a little parfley; mix all together with the yolk of an e?g, a little pepper, flit your ears very carefully to make a place for your fluffing, fill them, flour them, and fry them in fr< (h butter fill they are of a fine brown; then pour out all the fat dean, and put to them half a pint of gravy, a glafs of white wine, three tea-fpoonfuls of muftard, a piece of butter as bi£ as a nutmeg rolled in flour, a little pepper, a fmall onion whole; cover them clofe, and let them (few foftly for half an hour, fhaklng your pan now and then. When they are enough, lay them in your diih, and pour your fauce over them; but firft take out the onion. This makes a very pretty difh ; but if you would make a fine large difli, take the feet, and cut all the meat in fmall thin pieces, and flew with the ears. Seafon with lak to your palate. To force Cocks-Combs. PARBOIL your cocks-combs, then open them with a point of a knife at the great end : take the white of a fowl, as much bacon and beef marrow, cut thefe fmall, and beat them fine m a marble mortar ; feafon them with fait, pepper, and grated nutmeg, and mix it with an egg ; fill the cocks-combs, and flew them in a little flrong gravy foftly for half an hour, then flice in fome frdh mufhrooms and a few pickled ones; then beat up the yolk of an egg in a little gravy, flirting it. Seafon with fait. When they are enough, difh them up in little difties pr plates. How to force a Fowl. TAKE a good Tow), kill, pull and draw it; flit the fkin down the back, take off the fiefh from the bones, mince it very knal!,' and mix it with one pound of beef fuel fhred, and a pint of large oyfters chopped, two anchovies, an efchalot, a little grated bread, fome fweet-herbs ; Thred all thefe very well, mix them, and make it up with the yolks of eggs ; put all thefe in- greutems on the bones again, and draw the {kin over again ; The Complete HousswiFEi few up the back, and put the fowl in a bladder; boil it an hour and a quarter; then flew fome more oyfters in gravy, bruife in a little of your forcemeat, and beat it up with frefh butter; put the fowl in the middle ; pour on the lauce and garnifti with /heed lemon. To make a Pulpatoon of Pigeons. TAKE muflirooms, palates, oyfters, fweet-breads, and fry them in butter; then put all thefe info a ftrong gravy; give them a heat over the fire, and thicken up with an egg and a bit of butter ; then half roaft fix or eight pigeons, and lay them in a cruft of forcemeat, as follows : forage a pound of veal, and two pounds of marrow, and beat it together in a ftone mortar, after it is Aired very fine; then feafon it with fait, pepper, fpice, and put in hard eggs, anchovies, and oyfters; beat all together, and make the lid and fides of your pye of it; firft, lay a thin cruft in your pattipan, then put in your forcemeat, then lay an exceeding thin cruft over them, then put in your pigeons and other ingredients, with a little butter on the top ; bake it two hours. To make a Bilk of Pigeons. TAKE twelve pigeons, fill the bellies with forcemeat, and half roaft them, or half boil them in ftrong broth; then have flices of French bread, toafted hard and ftewed in ftrong broth; and hive in readinefs fome lamb-ftones, fweet-breads, and palates, they being fir ft boiled tender; then ftew them with your pigeons in your ftrong broth; add balls of force- meat firft ftewed or fried ; lay your pigeons in a difti; lay on them thin dices of broiled bacon, and your other ingredients, and pour in your ftrong broth, and garnifti with lemon. You may leave out the fweet-breads, palates, and lamb-ftones, and put in fealded herbs ; as for foups, and turneps half boiled, cut like dice, and fried brown, and fo ferve it like a foup, and but fix pigeons. To do Pigeons in Jelly. TAKE a knuckle of veal, and a good piece of ilxng-glafs, and make a ftrong jelly; feafon it with mace, white pepper, fait, bay-leaves, and lemon-peel; then trufs your pigeons as for boiling, and boil them in the jelly; when they are cold, put them in the difh you ferve them in ; then add the juice of a lemon to your jelly, clarify it with the whites of eggs, run it through a jelly bag into a pan, and keep it till it is cold : with a fpoon lay it in heaps, on and between your pigeons. Garnifh With fliced lemon and bay-leaves. 74 2#* Complete Housewife; To make a Poloe. TAKE a pint of rice, boil it in as much water as will cover it; when your rice is half boiled put in your fowl, with a Email onion, a blade or two of mace, fome whole pepper, and fome fait; when it is enough, put the fowl in the difh, and pour the rice over it. To make Pockets. CUT three fliccs out of a leg of veal, the length of a finger, the breadth of three fingers, the thiclcnefs of a thumb, with a (harp pen-knife j give it a flit through the middle, leav- ing the bottom and each fide whole, the thicknefs of a ftraw, then lard the top with final! fine lards of bacon ; then make a forcemeat of marrow, fweet-breads, and lamb-ftones juft boil- ed ; make it up after it is feafoned and beaten together with the yoks of two eggs, and put it into your pockets, as if you were filling a pincufhion ; then few up the top with fine thread, flour them, put melted butter on them, and bake them; roaft three fweet-breads to put between, and ferve them with gravy-fauce. To make artificial Venifon. BONE a rump of beef, or a large ftioulder of mutton j then beat it with a rolling-pin; feafon it with pepper and nut- meg, lay it twenty-four hours in fheep’s-blood, then dry it with a cloth, and feafon it again with pepper, fait, and fpice. Put your meat in the form of a pafte, and bake it as a venifon-pafty, and make a gravy with the bones, to put in when it is drawn out of the oven. To keep Smelts in Jelly. TAKE finelts alive, if you can get them; chufe out the flrmeft without fpawn, fet them a boiling in a gallon of water, a pint of wine vinegar, two handfuls of fait, and a bunch of fweet-herbs, and lemon-peel; let them boil three or four walms, and take them up before they break. The jelly make thus : take a quart of the liquor, a quart of vinegar, a quart of white wine, one ounce of ifing-glafs, fome doves, mace, fliced ginger, whole pepper, and fait; boil thefe over a gentle fire till a third part be confumed, 'and the ifing-glafs be melted; then fet it by till altnoft cold ; lay your finelts in a china plate onebv one, then pour it on your finelts; fet it in a cool place ; it will jelly by next day. Tile Complete Housewife* 75 Chickens forced with Oyfters. LARD and trufs them ; make a forcing with oyfters, fweet- breads, parfley, truffles, raufflrooms, a»d onions ; chop thefe together, and feafon i: ; mix it with a piece of butter and the yolk of an egg ; then tie them at both ends and roaft them ; then make for them a ragoo, and garniffl them with flicei lemon. To make Salamongundy. TAKE two or three Roman or cabbage lettuces, and when you have waffled them clean, fwing them pretty dry in a cloth ; then beginning at the open end, cut them crofs-ways, as fine as a good big thread, and lay the lettuces fo cut, about an inch thick, all over the bottom of a diffl. When you have thus gamiffled your diffl, take two cold roafied pullets or chickens, and cut the fieffl off the breafts and wings intoflices, about three inches long, a quarter of an inch broad, and as thin as a fflil- ling : lay them upon the lettuce round the end to the middle of the diffl, and the other towards the brim; then having boned and cut fix anchovies, each into eight pieces, lay them all be- tween each flice of the fowls, then cut the lean meat off the legs into dice, and cut a lemon into fmall dice; then mince the yolks of four eggs, three or four anchovies, and a little parfley, and make a round heap of thefe in your diffl, piling it up in the form of a fugar-loaf, and garniffl it with onions, as big as the yolks of eggs, boiled in a good deal of water very tender and white. Put the largeft of the onions in the middle on the top of the falamongundy, and lay the reft all round the brim of the diffl, as thick as you can lay them; then beat fome fallad oil up with vinegar, fait, and pepper, and pour over it all. Garniffl with grapes juft fealded, or French beans blanched, or naftur- tium-flowers, and ferve it up for a firft courfe. Another Way. MINCE two chickens, either boiled or roafted, very fine, or veal, if you pleafe j alfo mince the yolks of hard eggs very fmall, and mince the whites very finall by themfelves; fhred the pulp of two or three lemons very fmall, then lay in your difli a layer of mincemeat, and a layer of yolks of eggs, a layer of whites, a layer of anchovies, a layer of your fhred lemon-pulp, a layer of pickles, a layer of forrel, a layer of fpinach and efcha- lots fhred fmall. When you have filled a difh with the ingre- dients, fet an orange or lemon on the top; then garnifh with horfe-radifh fcraped, barberries, and fliced lemon. Beat up fbme oil, with the juice of lemon, fair, and muflard, thick *the Complete Housewife. and ferve it up for a fecond courfe, fide-difh, or middle-diffl, for fupper. To make a grand Difli of Eggs. YOU mu ft break as many eggs as the yolks will fill a pint bafon, the whites by themfelves, tie the yolks by themfelves in a bladder round : boil them hard, then have a wooden bowl that will hold a quart, made like two butter diffles, but in the lhape of an egg, with a hole through one at the top. You are to obferve, when you boil the yolks, to run a packthread through, and leave a quarter of a yard hanging out. When the yolk is boiled hard, put it into the bowl-difh; but be careful to hang it lb as to be in the middle. The firing being drawn through the hole, then clap the two bowls together and tie them tight, and xvith a funnel pour in the whites through the hole; then flop the hole clofe, and boil it hard. It will take an hour. When it is boiled enough, carefully open it, and cut the firing clofe. In the mean time take twenty eggs, beat them well, the yolks by themfelves, and the Whites by themfelves; divide the whites into two, and boil them in bladders the lhape of an egg. When they are boiled hard, cut one in two long-ways and one crofs- ways, and with a fine lharp knife cut out fome of the white in the middle ; lay the great egg in the middle, the two long halves on each fide, with the hollow part uppermoft, and the two round fiat between. Take an ounce of truffles and morels, cut them very final], boil them in half a pint of water till they are tender, then take a pint of frefh mufhrooms clean picked, waffled, and chopped fmall, and put into the truffles and morels. Let them boil, little fak, a little beaten nutmeg, a little beaten mace, and add a gill of pickled mulhrooms chopped fine. Boil fixteen of the yolks hard in a bladder, then chop them and mix them with the other ingredients; thicken it with a lump of butter rolled in fiour, fflaking your faucepan round till hot and thick, then fill the round with this, turn them down again, and fill the two long ones; what remains, fave to put into the faucepan. Take a pint of cream, a quarter of a pound of butter, the other four yolks beat fine, a gill of white wine, a gill of pickled mufflrooms, a little beaten mace, and a little nutmeg ; put all into the faucepan to. the other ingredients, and ftir all well to- gether one way till it is thick and fine ; pour it over all, and garniffl with notched lemon. This is a grand diffl at a fecond courfe. Or you may mix it up with red wine and butter, and it will do for a firft courfe. The Complete Housewife. CHAP. X. Of F R I C A S E Y S. A Fricafey of Lamb. PUT an hind quarter of lamb into flices, feafon it with favoury fpice, fweet-herbs, and an efchalot; then fry them, and tofs them up in ftrong broth, white wine, oyfters, balls and palates, a little brown butter to thicken it, or a bit of butter rolled up in flour. To make a pale Fricafey, TAKE lamb, chicken, or rabbets, cut in pieces, wafh it well from the blood, then put it in a broad pan or ftew- pan ; putin as much fair water as will cover it; add fait, a bunch of fweet-herbs, fome pepper, an onion, two anchovies, and flew it till it is enough ; then mix in a porringer fix yolks of eggs, a giafs of white wine, a nutmeg grated, a little chop- ped parfley, a piece of frefh butter, and three or four fpoonfuls of cream ; beat all thefe together, and put it in a ftcw-pan, fhaking it together till it is thick. Difh it on fippets, and garnifh with fliced lemon. A Fricafey of Veal CU T a fillet of veal in thin flices, a little broader than a crown-piece, beat them with a rolling-pin to make then- ten- der ; then fteep them in milk three hours, take a blade oj o of mace, a few corns of pepper, a final! fprig of thyme* a b ie piece of lemon-peel, a bone of mutton, and the veal bones; ftevv them gently all together for fauce ; if you have no mut- ton, a little piece of beef; if no beef, a fpoonlul of g::w: at leaft; then drain the milk from the veal, and but frefh milk into a ftew-pan, and flew the veal in it without fait, for that curdles the milk; flew it till it is enough, or you may half flew it, and fry it as pale as poflible; then drain it, and ftrain the fauce, which beat up with fome fait, flour, and butter, a pretty deal of cream, and fome white wine: juft at the laft you may Aired a little parfley, and fcalding it, ftrew it upon the veal, and fqueeze a little lemon, which will chicken the fauce. You may make the fame fauce for this as you do for the boiled turkey, if you like it better. 78 fThe Complete Housewife. A Fricafey of pulled Chickens. B OIL fix chickens near enough ; flea them, and pull the white flefh all off from the bones; put it in a flew-pan with half a pint of cream, made (balding hot, the gravy that runs from the chickens, a few fpoonfuls of that liquor they were boiled in; to this add fome raw parfley fhred fine, give them a tofs or two over the fire, and dull a little flour upon fome but- ter, and fhake up with them. Chicks done this way mufl be killed the night before, and a little more than half boiled, and pulled in pieces as broad as your finger, and half as long; you may add a fpoonful of white wine. A Fricafey of Chickens. AFTER you have drawn and wafhed your chickens, half boil them; then take them up, cut them in pieces, put them into a frying-pan, and fry them in butter; then take them out of the pan, clean it, and put in fome flrong broth, fome white wine, fome grated nutmeg, a little pepper, fait, a bunch of fweet-herbs, and an efchalot or two ; let thefe, with two or three anchovies, flew on a flow fire and boil up; then beat it up with butter and eggs till it is thick; put your chickens in, and tofs them well together ; lay fippets in the difh, and ferve it up with fliced lemon and fried parfley. A brown Fricafey of Chickens or Rabbets. CUT them in pieces, and fry them in butter; then having ready hot a pint of gravy, a little claret, white wine, flrong broth, two anchovies, two (hivered palates, a faggot of fweet- herbs, favoury balls and fpice, thicken it with brown butter, and fqueezeon it a lemon. A white Fricafey of the fame. CUT them in pieces, wafh them from the blood, and fry them on a flow fire; then put them in a tofling-pan, with a little flrong broth ; feafon them, and tofs them up with mufh- rooms, and oyflers; when almofl enough, put to them a pint of cream, thicken it with a bit of butter rolled up in flour. A Fricafey of Rabbets. CUT and wafh your rabbets very well; put them in a fry- ing-pan, with a pound of butter, an onion ftuclc with cloves, a bunch of fweet-herbs, and fome fait; let it ftew tiH it is enough j then beat up the yolks of fix eggs, with a glafs of white wine, a little parfley (bred, a nutmeg grated, and mix it by degrees with the liquor in your pan ; fhake it till it is thick, and ierveit upon fipptts. Garnifh the difla with lliced lemon. The Complete Housewife. To fricafey Rabbets brown. CUTup your rabbets as for eating, fry them in butter a light brown, put them into atoffing-pan, with a pint of water, a tea-fpoonful of lemon-pickle, a large fpoonful of muftiroom catchup, one anchovy, a face of lemon, Cayan pepper, and fait to your tafte ; ftew them over a flow fire till they ars enough, thicken your gravy, and ftra'in it, difli up your rabbets, and pour the gravy over. To fricafey Rabbets white, CUT your rabbets as before, and put them into a toffing-* pan, with a pint of veal gravy, a tea-fpoonful of lemon-pickle, one anchovy, a flice of lemon, a little beaten mace, Cayan pep- per, and fait; ftew them over a flow fire: when they are enough, thicken your gravy with flour and butter, and ftrain it; then add the yolks of two eggs mixed with a large tea- cupful of thick cream, and a little nutmeg grated in it. Do not let it boil, and ferve it up. To make a white Fricafey. YOU muft take two or three rabbets or chickens, fk'm them, and lay them in warm water, and dry them with a clean cloth. Put them into a ftew-pan with a blade or two of mace, a little black and white pepper, an onion, a little bundle of fweet-herbs, and do but juft cover them with water: ftew them till they are tender, then with a fork take them out, ftrain the liquor, and put them into the pan again with half a pint of the liquor and half a pint of cream, the ycjks of two eggs beat well, half a nutmeg grated, a glafs of white wine, a little piece of butter rolled in flour, and a gill of mufhrooms; keep ftirring ail together, all the while one way, till it is finooth and of a fine thicknefs, and then difh it up. Add what you pleafe. TAKE three chickens, fkin them, cut them into final! pieces} that is, every joint afunder; lay them in warm water, for a quarter of an hour, take them out and dry them with a cloth, then put them into a ftew-pan with milk and water, and hoil them tender; take a pint of good cream, a quarter of a Pound of butter, and ftir it till it is thick, then let it ftand till lt is cool, and put to it a little beaten mace, half a nutmeg Another Method. *The Complete Housewife. grated, a little fair, a gill of white wine, and a few mufhrooms 3 iti ali together, then lake the chickens out of the ftew-pan, throw away what they are boiled in, clean the pan and put in the chickens and fauce together : keep the pan lhaking round till they art quite hot, and difh them up. Garnifh with lemon* They will be very good without wine. To fricafey a Pig. HALF road your pig, then take it up, and take off the coat# pull the meat in flakes from the bones, and put it in a ftew- pan, with forne ftrong both, fome white wine, a little vinegar, an onion ftuckwith cloves, feme mace, a bunch of fweet-herbs, and fome fait, and lemon-peel; when it is aimoft done, take out the onions, herbs, and lemon peel, and put in fome mufh- rooms, and thicken it with cream and eggs. The head mull be roafted whole, and fet in the middle, and the fricafey round it. Garnifh with lemon. TAKE neats tongues, boil them tender, peel them, cut them into thin flices, and fry them in frefh butter; then pour out the butter, put in as much gravy as you (hall want for fauce, a bun- dle of fweet-herbs, an onion, fome pepper and fait, and a blade or two of mace; flmmer all together half an hour, then take out youi tongue, drain the gravy, put it with the tongue in the ftew-pan again, beat up the yolks of two eggs with a glafs of white wine, a little grated nutmeg, a piece of butter as big as a walnut rolled in flour, (hake all together for four or five minutes, difh it up, and fend it to table. To fricafey Neats-tongues. A Fricafey of Tripe. TAKE lean tripes, cut and ferape them from all the loofe fluff; cut them in pieces two inches fquare, and then cut them acrofs from corner to corner, or in what lhape you pleafe ; put them into a ftew-pan, with half as much white wine as will cover them, fliced ginger, whole pepper, a blade of mace, a little fprig of rofemary, a bay-leaf, an onion, or a fmall clove of garlic; when it begins to flew, a quarter of an hour will do it ; then take out the herbs and onion, and put in a little fhred parfley, the juice of a lemon, and a little piece of anchovy fhred fmall, a few fpoonfuls of cream, the yolk of an egg, or a piece of butter: fait it to your tafte: when it is in the difh, you may lay on a little boiled ipinach arid fliced lemon. The Complete Housewife. A Fricafeyof double Tripe. CUT your tripe in flices two inches long* and put it Into a ftew-pan ; put to it a quarter of a pound of capers, as much famphire fhred, half a pint of ftrong both, as much white wine,; a bunch of fweet-herbs, a lemon fhred fmall ; flew all thefe together till it is tender ; then take it off the fire, and thicken up the liquor with the yolks of three or four eggs, a little par Hey boiled green and chopped, feme grated nutmeg and fait, (hake it well together, ferve it on fippets, garnifh with lemon. You may add white walnut pickle, or muflirooms, in the room of capers, juft to add tartnefs to your fauce. A Fricafey of Ox-palates. MAKE the gravy thus: Take two pounds of beef, cut it in little bits, and put it in a faucepan, with a quart of water, feme fait, fame whole pepper, an onion, an efchalot or two, two or three anchovies, a bit of horfe-radifh ; let ail thefe flew till it is ftrong gravy; then ftrain it out, and fet it by; then have ten or twelve ox-palates, boil them till they are ten- der, peel them, and cut them in fquare pieces ; then flay and draw two or three chickens, cut them between every joint, Tea- Ton them with a little nutmeg, fait, and fhred thyme, put them in a pan, and fry them with butter; when they are half fried, put in half your gravy, and all your palaces, and let them ftew together ; put the reft of your gravy into a faucepan, and when it boils, thicken it up with the yolks of three or four eggs, beaten with a glafs of white wine, a piece of butter, and three or four fpoonfuls of thick cream; then pour all into your pan, ihake it well together, and difti it up 5 garnifh with pickled grapes. Another. AFTER boiling your palates very tender, (which you muft do by fetting them on in cold water, and letting them do foftly) then blanch them and ferape them clean; take mace, nutmeg, cloves, and pepper beat fine, rub them all over with thofe, and with crumbs of bread; have ready fome butter in a ftew-pan, and when it is hot, put in the palates ; fry them brown on both Tides, then pour out the fat, and put to them fome mutton or beef gravy, enough for fauce, an anchovy, a little nutmeg, a little piece of butter rolled in flour, and the juice of a lemon : let it fimmer all together for a quarter of an hour, difh it up, aud garnifh with lemon. Tie Complete Housewife. BOIL your eggs hard, and take out a good many of the yolks whole, then cut the reft in quarters, yolks and whites together. Set on fome gravy, with a little flired thyme and parfley in it, give it a boil or two; then put in your eggs, with a little grated nutmeg; ftiake it up with a bit of butter, till it be as thick as another fricafey : then fry artichoke-bottoms in thin dices, and ferve it up. Garnifh with eggs fhred fmall. To make a Fricafey of Eggs. Another. BOIL fix eggs hard, flice them in round dices, then ftew fome morels in white wine, with an efchalot, two anchovies, a little thyme, a few oyfters or cockles, and fait to your tafte ; when they have ftewed well together, put in your eggs and a bit of butter; tofs them up together till it is thick, and then ferve it up. To fricafey Artichoke-bottoms for a Side-difli. BOIL your artichokes tender, take off the leaves and choke; when cold fplit every bottom, dredging them with flour ; then dip them in beaten eggs, with fome fait and grated nutmeg ; then roll them up in grated bread ; fry them in butter; make gravy fauce thickened with butter, and pour under them. To make Skuets. TAKE fine, long, and flender fkewers; then cut veal breads into pieces like dice, and fome fine bacon in thin fquare bits; feafon them with forcemeat, and then fpit them on the Ikewers, a bit of fweet-bread, a bit of bacon, till all is on; roaft them, and lay them round a fricafey of fhceps-tongues. To fricafey Soals white. SKIN, wafh, and gut your foals very clean, cut off their heads, dry them in a cloth, then with your knife very carefully cut the flelh from the bones and fins on both fides. Cut the fiefh long-ways, and then acrofs, fo that each foal will be in eight pieces: take the heads and bones, then put them into a faucepan with a pint of water, a bundle of fweet-herbs, an onion, a little whole pepper, two or three blades of mace, a little fait, a very little piece of lemon-peel, and a little cruft of bread. Cover it clofe, let it boil till half is wafted, then ftrain it through a fine fieve, put it into a ftew-pan, put in the foals and half a pint of white wine, a little parfley chopped fine, a few mulhrooms cut final!, a piece of butler as big as an hen’s egg rolled in flour. The Complete Housewife. grate in a little nutmeg, fet all together on the fire, but keep (baking the pan all the while till the fifh is enough. Then difh it up, and garnifh with lemon. To fricafey Seals brown. CLEANSE and cut your foals, boil the water as in the foregoing receipt, flour your fifh, and fry th'.fn in frtfh butter of a fine light brown. Take the flefh of a (mail foal, beat it in a mortar, with a piece of bread as big as an hen’s egg foaked in cream, the yolks of two hard eggs, and a little melted butter, a little bit of thymfc, a little parfley, an anchovy, feafod it with nutmeg, mix all together with the yolk of a raw egg and with a little flour, roll it up into little balls and fry them, but not too much. Then lay your filb and balls before the fire, pour out all the fat of the pan, pour in the liquor which is boiled with the fpice and herbs, flir it round in the pan, then put in half a pint of red wine, a few truffles and morels, a (ew mufli- rooms, a fpoonful of catchup, and the juice of half a fmall le- mon. Stir it all together and let it boil, then fttr in a pieqe of butter rolled in flour; ftir it round, when your fauce is of a fine thicknefs, put in your fifh and bails, and when it is hot difh it up, put in the balls, and pour your fauce over it. Garnifh with lemon. In the fame manner drefs a fmall turbot* or any flat fifh. RUN your knife all along upon the bone on the back-fide of your plaice, then raife the flefh on both fides from the head to the tail, and take out the bon? clear; then cut your plaice in fix cullops, dry it very well from the water, Ipnnkle it with fait, flour it well, and fry it ill a very hot pan of beef-dripping, lb that it may be crifp ; take it out of the pan, and keep it warm before the fire ; then make clean the pan, and put into it oyllers and their liquor, fome white wine, the meat or the fhell of a crab or two ; mince half the oyfters, fome grated nutmeg, three anchovies ; let all thefe (tew up together ; then put in half a pound of butter, and put in your plaice ; tofs them well toge- ther, difh them on fippets, and pour the fauce over them ; gar- nifn the difh with yolks of hard eggs minced, and liked lemon. After this manner do falmorl, of any firm fifh. A Fricafey of great Plaice or Flounders. To fricafey Cod-founds. CLEAN them very well, as above, then cut them Into little pretty pieces, boil them tender in milk and water, then throw them into a colander to drain, pour them into a clean fauccpan, feafon them with a little beaten mace and grated nutmeg, and a TO* Complete Housewife. very little fait; pour to them juft cream enough for fauce, and a good piece of butter rolled in flour, keep lhaking your faucepan round all the ime, till it is thick enough ; then difti it up, and garnifli with lemon. To fricafey Scate, or Thornback, white. CUT the meat clean from the bone, fins, Sec. and make it very clean. Cut it into little pieces, about an inch broad and two inches long, lay it in your ftew-pan. To a pound of the flefti put a quarter of a pint of water, a little beaten mace, and grated nutmeg, a little bundle of fweet-herbs, and a little fait j ‘cover it, and let it boil three minutes. Take out the fweet- herbs, put in a quarter of a pint of good cream, a piece of but- ter as big as a walnut rolled in flour, a glafs of white wine, keep fhaking the pan all the while one way, till it is thick and fmooth ; then difti it up, and garnifh with lemon. TAKE your difh as above, flour it and fry it of a fine brown, in frefti butter; then take it up, lay it before the fire to keep warm, pour the fat out of the pan, fhake in a little flour, and with a fpoon ftir in a piece of butter as big as an egg; ftir it round till it is well mixed in the pan, then pour in a quarter of a pint of water, ftir it round, ftiake in a very little beaten pep- per, a little beaten mace; put in an onion, and a little bundle of fweet-herbs, an anchovy, fhake it round and let it boil j then pour in a quarter of a pint of red wine, a fpoonful of catchup, a little juice of lemon, ftir it all together, and let it boil. When it is enough, take out the fweet-herbs and onion, and put in the fifti to hear. Then difti it up, and garnifli with lemon. To fricafey it brown. To fricafey Fifh in general. MELT butter, according to the quantity of fifti you have ; melt it thick, cut your fifth in pieces in length and breadth three fingers ; then put them and your butter into a frying or ftew-pan ; it muft not boil too faft, for fear of breaking the fifti, and turning the butter into oil; turn them often till they are enough ; put in a bunch of fweet-herbs at firft, an onion, two or three anchovies cut fmall, a little pepper, nutmeg, mace, le- mon-peel, two or three cloves ; when all thefe are in, put in fome claret, and let them Hew all together ; beat up fix yolks of eggs and put them in, with fuch pickles as you pleafe, as oyfters, mufhrooms, and capers; fhake them well together that they do not curdle; if you put the /pice in whole, take it out when it is done ; the feafoning ought to be ftewed firft in a little water, and then the butter melted in that and wine before you put the fifh in. Jacks do beft this way. The Complete Housewife. 85 CHAP. XL Of R A G O O S To make a Ragoo of Lamb. TAKE a fore-quarter of lamb, cut the knuckle-bone off, lard it with little thin bits of bacon, flour it, fry it of a fine brown, and then put it into an earthen pot or ftew-pan ; put to it a quart of broth or good gravy, a bundle of herbs, a little mace, two or three cloves, and a little whole pepper ; cover it clofe, and let it ftew pretty fall for half an hour, pour the liquor all out, ftrain it, keep the lamb hot in the pot till the fauce is ready. Take half a pint of oyfters, flour them, fry them brown, drain out all the fat clean that you fried them in, fkim all the fat oft the gravy, then pour it into the oyfters, put in an anchovy, and two fpoonfuls of either red or white wine; boil all together, till there is juft enough for fauce, add fome frefh mufhrooms (if you can get them) and fome pickled ones, with a fpoonful of the pickle, or the juice of half a lemon. Lay your lamb in the difh, and pour the fauce over it. Garnifh with lemon. To ragoo a Neck of Veal. CUT' a neck of veal into ftcaks, flatten them with a rolling- pin, feafon them with fait, pepper, doves and mace, lard them with bacon, lemon-peel and thyme, dip them in the yolks of eggs, make a fheet of ftrong cap-paper up at the four corners in the form of a dripping-pan; pin up the corners, butter the Paper and alfo the gridiron, and fet it over a fire of charcoal ; put in your meat, let it do leifurdy; keep it bailing and turning to keep in the gravy; and when it is enough have ready half a pint of ftrong gravy, feafon it high, put in mufhrooms and pickles, forcemeat balls dipped in the yolks of eggs, oyfters ftewed and fried, to lay round and at the top of your difh, and then ferve it up. If for a brown ragoo, put in red wine. If for a white one, put in white wine, with the yolks of eggs beat tip with two or three fpoonfuls of cream. To ragoo a Breafi: of Veal. TAKE your breaft of veal, put it into a large flew pan, put ln a bundle of fweet-herbs, an onion, lome black and white pep- Pprj a blade or two of mace, two or 'hree cloves, a very little Piece of lemon-peel, and juft cover it w\h water: when it is tender take it up, bone it, put in the bones, boil it up till the 86 *fhe Complete Housewife. graw is very good, then ftrain it off, and if you have a little rich beef gravy add a quarter of a pint, put in half an ounce of truffles and morels, a fpoonful or two of catchup, two or three fpoonfuls of white wipe, and let them all boil together; in the mean time flour the veal, and fry it in butter tiil it is of a fine brown, thsn drain nut all the butter and pour the gravy you are boding to the veal, with a few mufhrooms: boil all toge- ther till the fauce is rich and thick, and cut the fweet-bread into four. A few forcemeat balls is proper in it. Lay the veal in the dilh, and pour the lauce all over itr Garnifh with lemon. Another, YOU may bone it nicely, flour it, and fpy it of a fine brown, then pour the fat out of the pan, and the ingredients as above, with the bones; when enough, take it out, and ftrain the li- quor, then put in your meat again, with the ingredients, as before dire&ed. To ragoo a piece of Beef, TAKE a large piece of the flank, which has fat at the top cut fquare, or any piece that is all meat, and has fat at the top, but no bones. The tump does well. Cut all nicely off the bone (which makes fine foup) then take a large ftew pan, and with a good p.ece of ffitter fry it a little brown all over, flouring your meat well before you put it into the pan, then pour in as much gravy as will cover it, made thus; Lake about a pound of coarfe beef, a little piece of veal cut fmall, a bundle of fweet- heiDs, an onion, feme whole black pepp r and white pepper, two or three large blades of mace, four t r five cloves, a piece of carrot, a little piece of bacon fteeped in vinegar a little while, a cruft of bread toafted brown , put to this a quart of water, ahd let it boil till half is wafted. While this is making, pour a quart of boiling water into the ftew pan, cover it dofp, gnd let it be ftew in g foftly; when the gravy is done ftrain it, pour it into the pan where the beef is, take an ounce of truffles and morels cut fopaii ; iome frelh or diied mufhrooms cut fmall, two fpoonfuls of catchup, and cover it clofe. Let all this ftew till the fauce is rich and thick: then have ready fome artichoke-bot- toms cut into four, and a few pickled mufhrooms, give them a boil or two, and w’hen your meat is tender and your fauce quite rich lay the meat into a difh and pour the fauce over it. You pa?.y add a fweet-bread cut in fix pieces, a palate ftewed tender cut into little pieces, fume cocks combs, and a few forcemeat oailso TJiefe are a great addition, but it will be good without. The Complete Housewife. Note, For variety, when the beef is ready and the gravy put to it, add a large bunch of celery cut fmall and waftied clean, two fpoonfuls of catchup, and a glafs of red wine. Omit all the other ingredients. When the meat and celery are tender, and the fauce rich and good, ferve it up. It is alio very good this way: take fix large cucumbers, fcoop out the feeds, pare them, cut them into llices, and do them juft as you do the celery. A Ragoo for made Difties. TAKE claret, gravy, fweet-herbs, and favoury fpice, tofs up in it lamb-ftones, cocks-combs, boiled, blanched, and fliced, with diced fweet-meats, oyfters, muftirooms, truffles, and mords i thicken thefe with brown butter, and ufe it when called for. A Ragoo of Sweet-bread^. TAKE your Tweet-breads and fkin them j put fomc butter in the frying-pan, brown it with flour, and put the Tweet breads in ; ftir them a little, and turn them; then put in fome ftrong broth and muftirooms, fome pepper, fait, cloves and mace; let them ftew half an hour; then put in fome forcemeat balls, fome artichoke-bottoms cut fmall and thin j make it thick, and ferve it up with fliced lemon. RUB them over with the yolk of an egg, ftrew over them bread crumbs and parfley, thyme and fwcet marjoram Aired fmall, and pepper and fait; make a roll of forcemeat like a fweet-bread, and put it in a veal caul, and roaft them in a Dutch oven; take fome brown gravy, and put to it a little lemon-pickle, mufliroom catchup, and the end of a lemon; boil the gravy, and when the fweet-breads are enough, lay them in a difti, with the forcemeat in the middle j take the end of the lemon out, and pour the gravy in the difti, and ferve them up. Another. A Ragoo of Livers TAKE as many livers as you would have for you diQi: a turkey’s liver and fix fowls livers will make a pretty difli. Piplc the galls from them, and throw them into cold water j take the fix livers, put them in a faucepan with a quarter of a pint of gravy, a fpoonful of muflirooms, either pickled or frefh, a fpoon- ful of catchup, a little bit of butter as big as a nutmeg rolled, in flour j feafon them with pepper and fait to your palate. Let ‘The Complete Housewife. 88 them flew foftly ten minutes: in the mean while broil the tur- key’s liver nicely, lay it in the middle, and the ftewed liyers found. Ppur the Taupe all over, and garnifh with lemon. To make a Ragoo of Pig’s Ears. TAKE a quantity of pig’s cars, and boil them in one half wine and the other water; cut them in (mail pieces, then brown £ little butter, and put them in, and a pretty deal of gravy, fwo anchovies, an efchklot or two, a little muftard, and Tome ibices of lemon, Tome fait and nutmeg; flew all thefe together, and fiahe it up thick. Garnifh the dilh with barberries. To ragoo Hogs Feet and Ears. TAKE your feet and ears out of the pickle they are foufed in, or boil them till they are tender, then cut them into little long thin bits about two inches long, and about a quarter of an inch thick : put them into your ftew-pan with half a pint of good gravy, a glafs of white wine, a good deal of muftard, a good piece of butter rolled in flour, and a little pepper and fait: fur all together till it rs of a fine thicknefs, and then difh it up. Note, They make a very pretty difli fried with butter and mufiard, and a little good gravy, if you like it. Then only cut the feet apd ears in two. You may add half an pnjon, cut final}. A Ragoo of Eggs. BQ IL twelve eggs hard, take off the {hells, and with a little knife very carefully cut the white acrol's long-ways, fo that the white may be in two halves, and the yolks whole. Be careful neither to break the whites nor yolks, take a quarter of a pint of pickled mufhrooms chopped very fine, half an ounce of truffles and morels, boiled in three or four fpoonfuls of water, fave the water, and chop the truffles and morels very fmall, boil a little parfley, chop it fine, them together, with the truffle-water you fayed, grate a little nutmeg in, a little beaten mace, put it into a faucepan with three fpoonfuls of water, a gill of red wine, one fpoonful of catchup, a piece of butter as big as a large wal- put, rolled in flour, llir all together, and let it boil. In the meap time get ready your eggs, lay the yolks and whites in order in your d'fh, the hollow parts of the whites uppermofl, that they may be filled ; take feme crumbs of bread, and fry them brown and crifp, ss you do for larks, with which fill up the whites of the eggs as high as they will lie, then pour in your fauce all over, and gar nidi with fried crumbs of bread. This is a very genteel pretty djfh, j? it be well done. ¥he Complete Housewife. To ragoo Endive. TAKE fome fine white endive, three heads, lay them in fait and water two or three hours, take a hundred of afparagus, cut off the green heads, chop the reft as far as is tender fmall, lay it in fait and water, take a bunch of celery, wafh it and ferape it clean, cut it in pieces a*bout three inches long, put it into a faucepan, with a pint of water, three or four blades of mace, fome whole pepper tied in a rag, let it ftew till it is quite ten- der; then put in the afparagus, fhake the faucepan, let it ftm- mer till the grafs is enough. Take the endive out of the water, drain it, leave one large head whole, the other leaf by leaf, put it into a ftew-pan, put to it a pint of white wine; cover the pan clofe, let it boil till the endive is juft enough, then put in a quarter of a pound of butter rolled in flour, cover it clofe, fhak- ing the pan when the endive is enough. Take it up, lay the whole head in the middle, and with a fpoon take out the celery and grafs and lay round, the other part of the endive over that: then pour the liquor out of the faucepan into the ftew-pan, ftir it together, feafon it with fait, and have ready the yolks of two eggs, beat up with a quarter of a pint of cream, and half a nut- meg grated in. Mix this with the fauce, keep it ftirring all one way till it is thick: then pour it over your ragoo, and fend it to table hot. To ragoo Celery. WASH and make a bunch of celery very clean, cut it in pieces, about two inches long, put it into a ftew-pan with juft as much water as will cover it, tie three or four blades of mace, two or three cloves, about twenty corns of whole pepper in a muflin rag loofe, put it into the ftew-pan, a little onion, a little bundle of fweet-herbs ; cover it clofe, and let it ftew foftly till tender; then take out the fpice, onion and Tweet-herbs, put in half an ounce of truffles and morels, two fpoonfuls of catchup, a gill of red wine, a piece of butter as big as an egg rolled in flour, fix farthing French rolls, feafon with fait to your palate, ftir it all together, cover it clofe, and let it ftew till the fauce is thick and good. Take care that the roll do not break, (hake your pan often ; when it is enough, difh it up, and garnifh with lemon. The yolks of fix hard eggs, or more, put in with the rolls, will make it a fine difh. This for a firft courfe. If you would have it white, put in white wine inftead of red, and fome cream for a fecond courfe. To ragoo French Beans. TAKE afew beans, boil them tender, then take your ftew- pan, put in a piece of butter, when it is melted fhake in fomc 7he Complete Housewife, flour, and peel a large onion, (lice it and fry it brown in that butter; then put in the beans, fhake in a little pepper and a little fait; grate a little nutmeg in, have ready the yolk of an egg and Tome cream j ftir them all together for a minute or two, and diih them up. To ragoo Mufhrooms. PEEL and fcrape the flaps, put a quart into a faucepan, a very little fait, fet them on a quick fire, let them boil up, then take them off, put to them a gill of red wine, a quarter of a pound of butter rolled in a little flour, a little nutmeg, a little beaten mace, fet it on the fire, ffir it now and then; when it is thtek and fine, have ready the yolks of fix eggs hot and boiled in a bladder hard, Jay it in the middle of your difh, and pour the ragoo over it. Garnifh with boiled mufhrooms. To rawoo Cauliflowers. O LAY a large cauliflower in water, then pick it to pieces, as if for pickling: take a quarter of a pound of butter, with a fpoon- ful of water, and melt it in a ftew-pan, then throw in you cau- liflowers, and fhake them about often till they are quite tender; then (hake in a little flour, and tofs the pan about. Seafon them with a little pepper and fait, pour in half a pint of good gravy, let them flew till the fauce is thick, and pour it all into a little difh. Save a few little bits of cauliflower, when dewed in the butter, to garnifh with. To make a Ragoo of Onions. TAKE a pint of fmall young onions, peel them, and take four large ones, peel them and cut them very fmall ; put a quarter of a pound of good butter into a flew pan, when it is melted and done making a noife, throw in your onions, and fry them till they begin to look a little brown ; then fhake in alittle flour, and fhake them round till they are thick ; throw in a little fait, a little beaten pepper, a quarter of a pint of good gravy, and a tea-fpoonful of muftard. Stir all together, and when it is well tailed and of a good thicknefs pour it into your difh, and garnilh it with fried crumbs of bread and rafplngs-. They make a pretty little difh, and are very good. You may (lew rafplngs in the room of flour, if you pleafe. A Ragoo of Afparagus. SCRAPE a hundred of grafs very clean, and throw it into cold water. When you have fcraped all, cut as far as is good and green, about an inch long, and take two heads of endive clean The Complete Housewife. waflied and picked, cut it very fmall, a young lettuce clean wafted and cut fmall, a large onion peeled and cut fmall; put a quarter of a pound of butter into a flew pan, when it is melt- ed throw in the above things; tofs them about, and fry them ten minutes; then (eafon them with a little pepper and fait, lhake in a little flour, tofs them about, then pour in half a pint of gravy. Let them flew till the fauce is very thick and good ; then pour all into your dilli. Save a few of the little tops of the grafs to garnifh the di(h. To ragoo Oy tiers. T A K E a quart of the largeft oyflers you can get, open them, fave the liquor, and ftrain it through a fine fieve; wadi your oyflers in warm water; make a batter thus: Take two yolks of eggs, beat them well, grate in Haif a nutmeg, cut a little le- mon-peel fmall, a good deal of parfley, a fpoonful of the juice of fpinach, two fpoonfuls of cream or milk, beat it up with flour to a thick batter, have ready fome butter in a flew-pan, dip your oyflers one by one into the batter, and have ready crumbs of bread, then roll them in it, and fry them quick and brown; fome with the crumbs of bread, and fome without. Take them out of the pan, and fet them before the fire, then have ready a quart of chefnuts (helled and (tinned, fry them in the butter ; when they are enough take them up, pour the fat out of the pan, (hake a little flour all over the pan, and rub a piece of bur ter as big as a hen's egg all over the pan with your fpoon, till it is melted and thick; then put in the oyfter liquor, three or four blades of mace, ftir it round, put in a few piftacho nuts (helled, let them boil, then put in the chefnuts, and half a pint of white wine, have ready the yolks of two eggs beat up with four fpoonfuls of cream ; ftir all well together, when it is thick and fine, lay the oyflers in the di(h, and pour the ragoo over them. Garnilh with chefnuts and lemon. You may ragoo mufcles the fame way. You may leave out the piftacho nuts, if you don’t like them j but they give the fauc» a> fine flavour. PUT into your flew-pan a quarter of a pound of butter, and let it boil; then take a quart of oyflers, ftrain them from their liquor, and put them to the butter; let them ftew with a bit of efchalot (bred very fine, fome grated nutmeg, and a little falt i then beat the yolks of three or four eggs with the oyfter- jiquor, and half a pound of butter ; (hake all very well toge- ther till it is thick, and ferve it up with Tippets, and garnifti it with diced lemon. Another. The Complete Housewife, CHAP. XII. Of HASHES. To make a Mutton-Hath. CU T your mutton in little bits as thin as you can, ftrew a little Hour over it, have ready fome gravy (enough for fauce) wherein fweet-herbs, onion, pepper and fait, have been boiled ; ftrain it, put in your meat, with a little piece of butter rolled in flour, and a little fait, an efchalot cut fine, a few capers and ger- Jdns chopped fine, and a blade of mace; tofs all together for 'a minute or two, have ready fome bread toafted and cut into thin fippets, lay them round the difh, and pour in your halh. Gar- mil) you difh with pickles and horft-radifh. Note, Some like a glafs of red wine, or walnut pickle. You may put juft what you will into a hafti. If the fippets are toafted it is better. To hafti roafted Mutton. TAKE your mutton half roafted, and cut it in pieces as big as a half-crown ; then put into your faucepan half a pint of claret, as much ftrong broth or gravy, (or water, if you have not the other) one anchovy, an efchalot, a little whole pepper, fome nutmeg fliced, fait to your tafte, fome oyfter-liquor, a pint of oyfters; let theft flew a little, then put in the meat, and a few capers and famphire fhred ; when it is hot through, thicken it up with a piece of frefh butter rolled in flour ; toaft fippets, and lay in your difii, and pour your meat on them. Garnifh with lemon. To hafh Mutton. CUT your mutton in 11 ices, put a pint of gravy or broth into a tofling-pan, with one fpoonful of mulhroom catchup, and one of browning; flice in an onion, a little pepper and fait, put it over the fire, and thicken it with flour and butter; when it boils, put in your mutton, keep fliaking it till it is thoroughly hot, put it in a foup-difh, and ferve it up. To hafti a Lamb’s Pumice. B OIL the head and neck at. moft a quarter of an hour, the heart five minutesj and the lights half an hour, the liver boiled or fried in flices (but not haftied) flice all the reft very thin, put in the gravy that runs from it, and a quarter of The Complete Housewife. a pint ©f the liquor they are boiled in, a few fpoonfuls of walnut liquor, or a little elder vinegar, a little catchup, pep- per, fait, and nutmeg, the brains a little boiled and chop- ped, with half a fpoonful of flour, and a piece of butter as big as a walnut mixed up with them; but before you put in the butter, put in four middling cucumbers fliced thin and ftewed a little time, or you may fry them in butter before you put them into the hafh, and ftiake them up together; but they are excellent good if only ftewed; at the time of the year, green goofberries fcalded, and in grape time, green grapes, to ftrew on the top. To make a Calfs Head Hafh. CLEAN your calf’s head exceedingly well, and boil it a quarter of an hour; when it is cold cut the meat into thin broad dices, and put it into a tofling-pan, with two quarts of gravy; when it has ftewed three quarters of an hour, add to it one anchovy, a little beaten mace, and Cayan to your tafte, two tea-fpoonfuls of lemon-pickle, two meat-fpoonfuls of walnut Catchup, half an ounce of truffles and morels, a dice or two Of lemon, a bundle of fweet-herbs, and a glafs of white wine ; mix a quarter of a pound of butter with flour, and put it in a few minutes before the head is enough j take your brains and Put them into hot water, it will make them fkin fooner, and beat them fine in a bafon; then add to them two eggs, one fpoonful of flour, a bit of lemon-peel fhred fine, chop fmall a little parfley, thyme, and fage, beat them very well together, and ftrew in a little pepper and fait; then drop them in little cakes into a panful of boiling hog’s-lard, and fry them a light brown, then lay them on a fieve to drain; take your hafh out of the pan with a fifti-flice, and lay it on your difh; and ftrain your gravy over it; lay upon it a few mufhrooms, forcemeat balls, the yolks of four eggs boiled hard, and the brain-cakes: garnifh with lemon and pickles. It is proper for a top or fide-difh. Another Method. BOIL the head almoft enough, then take thebeft half, and Vrith a fharp knife take it nicely from the bone, with the two eyes. Lay it in a little deep dilh before a good fire, and take great care no afhcs fall into it, and then hack it with a knife cr°fs and croft • grate fome nutmeg ail over, a very little pep- Per and fait, a few (weet-herbs, foipe.crurpbs of bread, and a Lttle lemon-peel chopped very fine, bade it with a little butter, *^en bafteit again, and pour over it the yolks of two eggs; keep di£h turning.that it may be all brown alike ; cut the other 94 *fbe Complete Housewife. half and tongue into little thin bits, and fet on a pint of drawn gravy in a faucepan, a little bundle of fwfcet-herbs, an onion, a little pepper and fait, a glafs of red wine, and two efchalots ; boil all thefe together a few minutes, then ftrain it through a fieve, and put it into a clean ftew-pan with the hafh. Flour the meat before you put it in, and put in a few mufhrooms, a fpoonful of the pickle, twofpoonfuls of catchup, and a few truf- fles and morels; ftir all thefe together for a few minutes, then beat up half the brains, and ftir into the ftew-pan, and a little piece of batter rolled in flour. Take the other half of the brains and beat them up with a little lemon-peel cut fine, a little nutmeg grated, a little beaten mace, a little thyme (bred fmall, a little parfley, the yolk of an egg, and have fome good dripping boiling in a ftew-pan ; then fry the brains in little calces, about as big as a crown-piece. Fry about twenty oyfters dipped in the yolk of an egg, toaft fome ftices of bacon, fry a few forcemeat balls, and have ready a hot difh; if pewter, over a few clear coals ; if china, over a pan of hot water. Pour in your hafh, then lay in your toafted head, throw the force- meat balls over the hafh, and garnifh the difh with fried oy- fters, the fried brains, and lemon; throw the reft over the hafh, lay the bacon round the difh, and fend it to table. To hafh a Calf’s Head White. TAKE half a pint of gravy, a large wine-glafs of white wine, a little beaten mace, a little nutmeg, and a little fait; throw into your hafh a few mufhrooms, a few truffles and mo- rels firft parboiled, a few artichoke-bottoms, and afparagus- tops, if you have them, a good piece of butter rolled in flour, the yolks of two eggs, half a pint of cream, and one fpoonful of mufhroom catchup; ftir it all together very carefully till it is of a fine thicknefs; then pour it into your difh, and lay the other half of the head as before-mentioned, in the middle, and garnifh it as before directed, with fried oyfters, brains, lemon, and forcemeat balls fried. To hafh Venifon. CUT your venifon in thip dices, put a large glafs of red wine into a tolling-pan, a fpoonful of rruifhroom catchup, an onion ftuck with cloves, and half an anchovy chopped final!; when it boils, put in your venifon, let it boil three or four mi- nutes, pour it into a foup-difh, and lay round it currant jelly oi fed cabbage. T AKE off* the legs, cut the thighs in two pieces, cut off the pinions and breaft in pretty large pieces, take oft* the £kin To hafh a Turkey. The Complete Housewife. or it will give the gravy a greafy tafte, put it into a {lew pan? with a pint of gravy, a tea-fpoonful of lemon pickle, a (lice off the end of a lemon, and a little beaten mace ; boil your turkey fix or feven minutes, (if you boil it any longer it will make ft hard); then put it on your difti, thicken your gravy with flour and butter, mix the yolks of two eggs with a fpoonful of thick cream, put it in your gravy, (hake it over your fire till it is quite hot, but do not let it boil, drain it, and pour it over your turkey : lay fippets round, ferve it up, and garnifti with lemon or parfley. To hafh Fowls. CUT up your fowl as for eating, put it in a tofling-pan, with half a pint of gravy, a tea-fpoonful of lemon-pickle, a little mufhroom catchup, aflice of lemon, thicken it with flour and butter; juft before you difti it up, put in a fpoonful of good cream: Jay fippets round your difti, and ferve it up. To hafti a Woodcock, or Partridge. CUT your woodcock up as for eating, work the entrails very fine with the back of a fpoon, mix it with a fpoonful of red wine, the fame of water, cut an onion in flices, and pull it into rings ; roll a little butter in flour, put them all in your tofling-pan, and (hake it over the fire till it boils; then put in your woodcock, and when it is thoroughly hot, lay it in your difti with fippets round it; ftrain the fauce over the woodcock, and lay on the onion in rings; it is a pretty corner-difti for dinner or fupper. CHAP. XIII. Various Kinds of S T E W S. To ftcw a Rump of Beef. CEASON your rump of beef with two nutmegs, fome pep- per and fait, and lay the fat fide downward in your ftew-pan ; put to it a quarter of a pint of vinegar, a pint of claret, three pints of water, three whole onions ftuck with a few cloves, and a bunch of fweet-herbs; cover it dofe, and let it ftew over a gentle fire four or five hours; (kirn off the fat from the liquor. Lay your meat on fippets, and pour your liquor over it. Garnifh your difti with fcalded greens. The Complete HousewiEE, To ftew Beef Steaks. TAKE rump fteaks, pepper and fait them* lay them in a' flc w-t.an, pour in half a pint of water, a blade or two of mace, two or three cloves, a little bundle of fweet-herbs, an anchovy,- a pie-e of baiter rolled in flour, a glafs of white wine, and an onion; cover them ciofe, and let them ftew foftly till they are tender, then take out the fteaks, flour them, fry them in frefh butter, and pour away all the fat, ftrain the fauce they were ftewtd in, and pour into the pah: tois it all up together till the fauce is quite hot and thick. If you add a quarter of a pint of oyfters, it will make it the better. Lay the fteaks into the difh, and pour the fauce over them. Garnifh with any pickle you like. CUT your veal in proper pieces, feafon itr-with fait, whole pepper, and large mace, and put the bone chopped amongft the meat; fill it a little more than half full with water ; ftew it flowly near an hour; then take up the meat, and cover it up warm; ftrain out the fpice a'nd bones, bray the mace with a little of the liquor, and put in a quarter of a pint of thick cream and the yolk of an egg ; if you have no cream, put fome but- ter dipped in flour; fcald it in, well over the fire with the reft of the liquor, then pour it upon the veal, and ferve it. To ftew a Knuckle of Veal. To make Hodge Podge. TA K E a piece of beef, fat and lean together about a pound,- a pound of veal, a pound of ferag of mutton, cut all into little pieces, fet it on the fire, with two quarts of water, an ounce of barley, an onion, a little bundle of fweet-herbs, three or four heads of celery wafhed clean and cut fmall, a little mace, two or three cloves, fome whole pepper, tied all inamuflinrag, and put to the meat three turneps pared and cut in two, a large carrot feraped clean and cut in fix pieces, a little lettuce cut fmall, put all in the sot and cover it ciofe. Let it ftew very foftly over a flow fire five or fix hours; take out the fpice, fweet-herbs, and onion, and pour all into afoup-difti, and fend it to table; firft feafon it with fait. Half a pint of green peafe, when it is the feafon for them, is very good. If you let this boil faff, it will wafte too much ; therefore you cannot do it too flow, if it does but fimmer. . To ftew a Head, Chine, and Neck of Venifon. FIRST take off all the fat, then cut it in pieces to your liking, and feafon it with your compound fcafoning, an onion The Complete Housewife, 97 or two quartered, and two or three bay-leaves ; put them in a ftew-pan, with water near enough to cover them; let it ftew till it is almoft enough, and then put in a bottle of Hale beer, or half red wine and half beer; it may ftew two hours be- fore this is in, and one after; burn a quarter of a pound of but- ter pretty thick with the liquor of the venifon, and mix it with it when you ferve it; the fat taken off muft be put in Tome time before the venifon has done ftewing. If you put in beer inftead of red wine, boil it and fkim it before you put it in. To ftew Mutton the Turkifh Way. FIRST cut your meat into thin flices, then wafh it in vinegar, and put it into a pot or faucepan that has a dofe cover to it, put in fome rice, whole pepper, and three or four whole onions ; let all thefe ftew together, fkimming it frequently: when it is enough, take out the onions, and feafon it with fait to your palate, lay the mutton in the difti, and pour the rice and liquor over it. Note, The neck or leg are the beft joints to drefs this way. Put into a leg four quarts of water, and a quarter of a pound of rice : to a neck two quarts of water, and two ounces of rice. To every pound of meat allow a quarter of an hour, being clofe covered. If you put in a blade or two of mace, and a bundle of fweet-herbs, it will be a great addition. When it is juft: enough put in a piece of butter, and take care the rice don’t burn tp the pot. In all thefe things you fhould lay fkewers at the bottom of the pot to lay your meat on, that it may not ftick. To ftew a Neck of Veal. CUT your neck of veal in fteaks; beat them flat and fca- fon them with fait, grated nutmeg, thyme and lemon-peel, fhred very fine ; when you put it into your pan, put to it fome thick cream, according to the quantity you do, and let it ftew foftly till enough j then put into your pan two or three anchovies, a little gravy, or ftrong broth, a bit of butter and fome flour dufted in, and tofs it up till it is thick, then difti it. Garnifli with lemon. To ftew a Pheafant. TAKE your pheafant and flew it in veal gravy, take arti- choke-bottoms parboiled. Tome chefnuts roafted and blanched : when your pheafant is enough (but it muft flew till there is juft enough for fauce, then fkim it) put in the chefnuts and artichoke-bottoms, a little beaten mace, pepper, and fait, juft enough to feafon it, and a glafs of White wine j and if you don't 98 The Complete House Wipe. think it thick enough, thicken it with a little piece of buttef rolled in flour j fqueeze in a little lemon, pour the fauce over the pheafant, and have fome forcemeat balls fried and put into the difh. Note, A good fowl will do full as well, trufled with the head on like a pheafant. You may fry faufages inftead of forcemeat Balls. To ftew Plovers. TO two plovers take two artichoke-bottoms boiled, fome chefnuts roafted and blanched, fome Ikirrets boiled, cut all very fmall, mix It with fome marrow or beef fuet, the yolks of two hard eggs, chop all together, feafon with pepper, fait, nutmeg, and a little fweet-herbs ; fill the bodies of the plovers, lay them in a faucepan ; put to them a pint of gravy, a glafs of white wine, a blade or two of mace, fome roafted chefnuts blanched, and artichoke-bottoms cut into quarters, two or three yolks of eggs, and a little juice of lemon; cover them clofe, and let them ftew very foftly an hour. If you find the fauce is not thick enough, take a piece of butter rolled in flour, and put into the fauce, lhake it round, and when it is thick take up your plovers and pour the fauce over them. Garnifti with roafted chefnuts. Ducks are very good done this way. Or you may roaft your plovers as you do any other fowl, and have gravy-fauce in the difli. Or boil them in good celery-fauce, either white or brown, juft as you like. The fame way you may drefs wigeons. To make Partridge Panes. TAKE two roafted partridges and the flefti of a large fowl, a little parboiled bacon, a little marrow or fweet fuet chopped very fine, a few muftirooms and morels chopped fine, truffles, and artichoke bottoms, feafon with beaten mace, pepper* a little nutmeg, fait, fweet-herbs chopped fine, and the crumb of a two-penny loaf foaked in hot gravy; mix all well together with the yolks of two eggs, make your panes on paper, of a round'figure, and the thicknefs of an egg, at a properdiftance one from another, dip the point of a knife in the yolk of an egg, in order to (hape them ; bread them neatly, and bake them a quarter of an hour in a quick oven : obferve that the truffles and morels be boiled tender in the gravy you foaJc the bread in. Serve them up for a fide-difh, or they will ferve to garnifti the above difli, which will be a very fine one for a firft courfe. Note, When you have cold fowls in the'houfs* this makes a pretty addition m an entertainment. %he Complete Housewife. 99 To ftew a Turkey brown. take your turkey, after it is nicely picked and drawn, fill the fkin of the breaft with forcemeat, and put an anchovy, art efchalot, ahd a little thyme in the belly, lard the breaft with bacon, then put a good piece of butter in the ftew-pan, flour the turkey, ahd fry it juft of a fine browh ; then take it out* and put it into a deep ftew-pan, or little pot, that will juft bold it, and put in as much gravy as Will barely cover it, a glafs of red wihe, fome whole pepper, mace, two or three cloves, and a little bundle of fweet-herbs j cover it clofe, and flew it for an hour, then take up the turkey, and keep it hot cover- ed by the fire, and boil the fauce to about a pint, ftrain it off*, add the yolks of two eggs, and a piece of butter rolled in flour 3 ftir it till it is thick, and then lay your turkey in the difti, and pour your fauce over it. You may have ready fome little French loaves, about the bignefs of an egg, cut off the tops, ahd take out the crumbs j then fry them of a fine brown, fill them with ftewed oyfters, lay them round the difh, and garnifti with lemon. To ftew a Turkey brown the nice way. BONE it, and fill it with forcemeat made thus: Take the flefh of a fowl* half a pound of veal, and the flefh of two pigeons, with a well-picklcd or dry tongue, peel it, and chop it all together, then beat in a mortar, with the marrow of a beef bone, or a pound of the fat of a loin of veal ; fea- fon it with two or three blades of mace, two or three cloves, and half a nutmeg dried at a good diftance from the fire, and pounded, with a Jittle pepper and fait: mix all thefe well to- gether, fill your turkey, fry them of a fine brown, and put it into a little pot that will juft hold it j lay four or five fkevvers at the bottom of the pot, to keep the turkey from flicking; put in a quart of good beef and veal gravy, wherein was boiled fpice and fweet-herbs, cover it clofe, and let it flew half an hour a then put in a glafs of red wine, one fpoonftil of catchup, a large fpoonful of pickled mufhtooms, and a few frefh ones, if you have theni, a few truffles and morels, a piece of butter as big as a w'alnut rolled in flour; cover it clofe, and let it flew half an hour longer; get the little French rolls ready fried, taice feme oyfters, and drain the liquor from them* then put the oyfters and liquor into a faucepan, with a blade of mace, a little white wine, and a piece of butter rolled in flour ; let them flew till it is thick, then fill the loaves, lay the turkey in the dilh* and pour the fauce over it. If there is any fat on the *ravy take it off, and lay the loaves on each fide of the turkey. Garnifti with lemon when you have no loaves, and take oyfters dipped in batter and fned^ Note, The fame will do for any white fowl-' \The Complete Housewife, To ftew a Turkey or Fowl in celery-fauce. YOU muft judge according to the largenefs of your turkey or fowl, what celery or fauce you want. Take a large fowl, put it into a faucepan or pot, and put to it onfc quart of good broth or gravy, a bunch of celery wafhed clean and cut fmall, with fome mace, cloves, pepper, and allfpice tied loofe in a muflin-rag; put in an onion and a fprig of thyme; let thefe ftew foftly till they are enough, then add a piece of butter rolled In flour; take up your fowl, and pour the fauce over it. An hour will do a large fowl, or a fmall turkey ; but a very large turkey will take two hours to do it foftly. If it is overdone or dry it is fpoiled ; but you may be a judge of that, if you look at it now and then. Mind to take out the onion, thyme, and fpice, before you fend it to table. Note, A neck of veal done this way is very good, and will take two hours doing. To ftew Pigeons. SEASON eight pigeons with pepper and fait only; take a middling cabbage cut acrofs the middle, and lay the bottom with the thick pieces in the ftew-pan ; then lay on your pigeons, and cover them with the top of your cabbage ; pour in a pint of red wine, and a pint of water ; let it ftew flowly an hour or more. Another Method. SEASON your pigeons with pepper, fait, cloves, and mace, with fome Tweet-herbs ; wrap a feafoning up, in a bit of but- ter, and put it in their bellies, then tie up the neck and vent, and half roaft them; then put them in a ftew-pan, with a quart of good gravy, a little white white, fome pickled mufhrooms, a few pepper-corns, three or four blades of mace, a bit of lemon- peel, a bunch of fweet-herbs, a bit of onion, fome oyfter-pickle: let them ftew till they are enough; then thicken it up with butter and the yolks of eggs. Garnifti with lemon. Do ducks the fame way. You may put forcemeat in their bellies, or Ihred thyme wrapped up in butter. Put forcemeat balls in both. Another Method. STUFF your pigeons with fweet-herbs chopped (mail, fome bacon minced fmall, grated bread, fpice, butter, and yolk of an egg ; few them up top and bottom, and flew them in ftrong bioth, with half a pint of white wine to fix pigeons, and as much broth as will cover them well, with nutmeg, whole pepper. The Complete Housewife. mace, fait, a little bundle of fweet-herbs, a bit of lemon-peel, and an onion ; when they are almoft done, put in fome arti- choke-bottoms ready boiled and fried in brown butter, or afpa- ragus-tops ready boiled ; thicken up the liquor with the fluffing out of the pigeons, and a bit of butter rolled in flour ; take out the lemon-peel, bunch of herbs, and onion. Garnifh the difli with diced lemon, and very thin bits of bacon toafled before the fire. To flew Pigeons with Afparagns. DRAW your pigeons, and wrap up a little fhred parfley, with a very few blades of thyme, feme fait and pepper in a piece of butter; put fome in the belly, fome in the neck, and tie up the vent and the neck, and half roaft them; then have fome flrong broth and gravy, put them together in a ftew-pan ; flew the pigeons till they are full enough ; then have tops of afpa- ragus boiled tender, and put them in, and let them have a walm or two in the gravy, and difli it up. To mumble Rabbets and Chickens. PUT into the bellies of your rabbets, or chickens, fome par- fley, an onion, and the liver; fet it over the fire in a flew pan with as much water mixed with a little fait as will cover them; when they are half boiled take them out, and fhred the parfley, liver, and onion; tear the flefh from the bones of the rabbeC in fmall flakes, and put it into the ftew-pan again with a very little of the liquor it was boiled in, a pint of white wine, forne gravy, half a pound or more of butter, and fome grated nut- meg ; when it is enough fhake in a little flour, and thicken it up with butter. Serve it on fippets. To drefs a Duck with green Peafe. PUT a deep ftew-pan over the fire, with a piece of frefh butter j finge your duck and flour it, turn it in the pan two or three minutes, then pour out all the fat, but let the duck remain in the pan ; put to it half a pint of good gravy, a pint of peafe, two lettuces cut final!, a finall bundle of fweet-herbs, a little pepper and fait, cover them ciofe, and let them ftew for half an hour, now and then give the pan a (hake ; when they are juft done, grate in a little nutmeg, and put in a very little beaten mace, and thicken it either with a piece of butter rolled in flour, or the yolk of an egg beat up with two or three fpoonfuls of cream; fhake it all together for three or four minutes, take out the fweet- herbs; lay the duck in the diflj, and pour the fauce over it. You may garnilh with boiled mint chopped, or let it alone. 102 The Complete Housewife. To flew a Duck with Cucumbers. T K E three or four cucumbers, pare them, take out the feeds, cut them into little pieces, lay them in vinegar for twq or three hours before, with two large onions peeled and fliced, then do your duck as above; then take the duck out, and put in the cucumbers and onions; firft drain them in a cloth, let them be a little brown, (hake a little (Jour over them, in the mean time let your duck Be ftewing in the faucepan with half a pint of gravy for a quarter of an hour, then add to it the cu- cumbers and onions, with pepper and fait to your palate, a good piece of butter rolled in flour, and two or three fpoopfuls of red wine; lhake all together, and let it ftevv together for eight or ten minutes, then take up your duck, and pour the fauce over it. Or you may roaft your duck, and make this fauce and pour over it, but then a quarter of a pint of gravy will be enough. To flew Giblets. LET them be nicely fcalded and picked, break the two pini- on bones in two, cut the head in two, and cut off the noftrils ; cut the liver in two, the gizzard in four, and the neck in two* flip oft' the fkin of the neck, and make a pudding with two hard eggs chopped line, the crumb of a French roll fteeped in hot milk two or three hours, then mix it with the hard egg, a little nutmeg, pepper, fait, and a little fage chopped fine, a very lit- tle melted butter, and ftir it together: tie one end of the fkin, and fill it with ingredients, tie the other end tight, and put all together in the faucepan, with a quart of good mutton broth, a Bundle of fweet-herbs, an onion, fome whole pepper, mace, two or three cloves tied up loofe in a muflin-rag, and a very lit- tle piece of lemon-peel; cover them e|ofe, and let them flew till quite tender, then take a finall French roll toafted brown on all tides, and put it ii)to the faucepan, give it a (hake, and Jet it flew till there is juft gravy enough to eat with them, then take put the onion, fweet-herbs, andTpice, lay the roll in the mid- dle, the giblets round, the pudding cut into flices and laid round, and then pour the fauce oyer all. Another Way. XA £ E the giblets clean picked and walked, the feet fkin - rivd and bill cut off, the head cut in two, the pinion bones broke into two, the liver cut in two, the gizzard cut into four, the pipe pulled out of the neck, the neck cut in two: put them into a pipkin with half a pint of water, fome whole pepper, black £,ad white, a blade of mace, a little fprie of thyme, a fniall onion. The Complete Housewife. at little cruft of bread, then cover them clofe, and fet them on a very flow fire. Wood-embers is beft. Let them ftew till they are quire tender, then take out the herbs and onions, and pour them into a little difh. Seafon them with fait. 103 To ftew a Hare. C U T it into pieces, and put it into a ftew-pan, with a blade or two of mace, Ibme whole pepper black and white, an onion ftuck with cloves, an anchovy, a bundle of fweet-herbs, and a nutmeg cut to pieces, and cover it with water; cover the ftew- pan clofe, let it ftew till the hare is tender, but not too much done: then take it up, and with a fork take out the hare into a clean pan, ftrain the fauce through a coarfe fieve, empty all out of the pan, put in the hare again with fauce, take a piece of butter as big as a walnut rolled in flour, and put in likewife one fpconful of catchup, and one of red wine ; ftew all together (with a few frefh mufhrooms, or pickled ones if you have any) till it is thick and fmooth ; then difh it up, and fend it to table. You may cut a hare in two, and ftew the fore-quarters thus, and roaft the hind-quarters with a pudding in the belly. To jug a Hare. CUT a hare in pieces, but do not wafh it; feafon it with half an onion fhred very fine, a fprig of thyme, a little par- fley all fhred, beaten pepper and fait, as much as will lie on a fhiiling, half a nutmeg, and a little lemon-peel; ftrew all thefc over your hare, and cut half a pound of fat bacon into thin flices ; then put your hare into a jug, a layer of hare, and the flfces of bacon on it: fo do till all is in the jug; flop the jug clofe that not any fteam can go out; then put it in a pot of cold water, lay a tile on the top, and let it boil three hours ; take the jug out of the kettle, put half a pound of butter in it, and fhake it together till the butter is melted; then pour it in your difh. Garnifh with lemon. To jug Pigeons. PULL, crop, and draw your pigeons, but not wafh them ; lave the livers, put them in {balding water, and fet them on the fire for a minute or two ; then take them out, and bruife them fmall with the back of a fpoon ; mix them with a little pepper, fait, grated nutmeg, lemon-peel fhred very fine, chopped par- fley, two yolks of eggs very hard, and bruifed as you did the liver, fuet fliaved exceeding fine, and fome grated bread; work thefe together with raw eggs, roll it in butter, putting a bit into ihe crop and belly of your pigeon, and few up the neck and The Complete Housewife, 104 vent; then dip your pigeons in water, feafoning them with pepper and fait, as for a pye; then put them into your jug with a piece of celery ; flop them up clofe, fet them in a kettle of cold water, with a tile on the top, and let it boil three hours ; then take them out of the jug, and put them in your difh ; take out the celery, and put in a piece of butter rolled in flour ; fhake it till it is thick, and put it on your pigeons. Garnifh with lemon. To flew Pigs Petty-toes. PUT your petty-toes into a faucepan, with half a pint of water, a blade of mace, a little whole pepper, a bundle of fweet- herbs, and an onion. Let them boil five minutes, then take out the liver, lights, and heart, mince them very fine, grate a little nutmeg over them, and fhake a lictle flour on them ; let the feet do till they are tender, then take them out and ftrain the liquor; put all together with a little fait, and a piece of butter as big as a walnut, fhake the faucepan often, let it fimmer five or fix minutes, then cut fome toafted fippets and lay round the difh, lay the mincemeat and fauce in the middle, and the petty-toes fplit round it. You may add the juice of half a lemon, pr a very little vinegar. To flew Golden Pippins. PARE your pippins, (coop out the cores, and throw them into the water to preferve their colour j to a pound of pippins thus prepared, take half a pound of double refined fugar, and a pint of water; boil them, and flrain the fyrup before you put the pippins in; when they are in, let them boll a little to make them dear, and when they rife put jn a little lemon-peel, and the juice of a lemon to your t^fte. To flew Cucumbers PARE twelve cucumbers, flice them as for eating, put them to drain, and lay them in a coarfe cloth till they are dry; flour them, and fry them brown in butter; then put to them fome gravy, a little claret, fome pepper, cloves and mace, and let them flew a little ; then roll a bit of butter in flour, and tofs them up; put them under mutton or lamb roaflecf. To flew Muftirooms. TAKE Tome ftrong broth, Teafon it with a bunch of Tweet- herbs, Tome fpice and anchovies, fetting it over the fire till it is hoc; then put in the mufhroorns, and juft let them boil up; The Complete Housewife. 105 then take the yolks of eggs, with a little minced thyme, par- fley, and fome grated nutmeg ; and ftir it over the fire till it is thick. Serve it up with fliced lemon. To ftew green Peafe. TAKE five pints of young green peafe, put them into a difli with a little fpring-water, favoury, fome Tweet-marjoram, thyme, and onion, a few cloves and a little whole pepper; melt half a pound of fweet butter, with a piece of dried fat bacon the bignefs of an egg, in a ftew-pan, and let it boil till it is brown ; take the white part of three hard lettuces cut very fmall, and put them into the butter; fet it again on the fire for half a minute, ftirring the lettuces four or five times; then put in the peafe, and after you have given them five or fix tofles, put in as much ftrong broth as will ftew them; then add half a pint of cream, and let them boil till the liquor is almoft wafted ; Jjruife them a little with a fpoon, and put a quarter of a pint of more cream to them ; tols them five or fix times, and difh them. Any good gravy may be added. To ftew Carps. SCALE and gut your carp, and walh the blood out of their bellies with vinegar j then flour them well, and fry them in butter till they are thorough hot, then put them into your ftew-pan, with a pint of claret, two anchovies, an onion ftuck with three or four cloves, two or three blades of mace, a bunch of fweet-herbs, and a pound of frefh butter; put them over a Toft fire, three quarters of an hour will do them; then take your fifh up, and put them in the difli you ferve them in ; if your Luce is not thick enough, boil it a little longer; then ftrain it over your carp. This is a very good way to ftew eels, only cut them in pieces, 'and not fry them. Garnifh with horfe- jradifh and lemon. Another Method.^ TA KE a live carp, cut him in the neck and tail, and fave the blood j then open him in the belly; take care you do not break the gall j put a little vinegar in the belly, to wafh out the blood; itir all the blood with your hand; then put your carp into a flew-pan; if you have two carps, you may cut off one of their heads an inch below the gills, and flit the body in two, and put it into your flew pan after you have rubbed them with fait; but before you put them in, your liquor mull boil, a quart of claret, or as much as will cover them, the blood you faved, an onion ftuck with cloves, a bunch pf Tweet-herbs, ibme gravy. The Complete Housewife. three anchovies. When this liquor boils up, put in your fifii* cover It clofe, and let it (lew up for about a quarter of an hour; then turn it and let it flew a little longer; then put your carp into a dilh, and beat up the fauce with butter melted in oyfter- liquor, and pour your fauce over it. Your milt, fpawn, and rivets mud be laid on the top : garnifh the dilh with fried fmelts, cyfters, or pitchcock-eel, lemon and fried parlley. TAKE two carps, fcale and rub them well with fait; cut (hem in the nape of the neck and round the tail, to make him bleed ; cut up the belly, take out the liver and guts, and if you pleafe to cut each carp in three pieces, they will eat the firmer ; then put them in a ftew-pan, with their blood, a quart of claret, a bunch of fweet-herbs, an onion, one or two cfcha- lots, a nutmeg, a few cloves, mace, whole pepper; cover them clofe and let them ftew till they are half enough, then turn them, and put half a pound of frelh butter, four anchovies, the liver and guts, taking out the gall, and let them ftew till are enough ; then beat the yolks of five or fix eggs with a little verjuice, and by degrees mix it with the liquor the carp was ilewed in ; juft give it a fcald to thicken it; then put your carp in a dilh, and pour this over it; garnilh the dilh with a fliced lemon. Another Way to flew Carp. To ftew Carp white. WHEN the carp are fcaled, gutted, and Walhcd, put them into a ftevv-pan, with two quarts of water, half a pint of white wrne, a little mace, whole pepper, and fait, two onions, a bunch of fweet-herbs, a ftick of horfe-radilh ; cover the pan dole, and let it ftand an hour and a half over a flow ftove ; then put a gill of white wine into a iaucepan, with two anchovies chopped, an onion, a little lemon peel, a quarter of a pound of butter rolled in flour, a little thick cream, and a large tea-cup- ful of the liquor the carp was ilewed in; boil them a few mi- nutes, and drain your carp ; add to the fauce the yolks of two ejjgs, mixed with a iittle cream ; when it boils up, fqueeze in the ju:ce of half a lemon j dilh up your carp, and pour your fauce hot upon it. Eels to ftew. SKIN, gut, and wafli them clean in fix or eight wa- ters, to vvalh away all thefand:- then cut them in pieces, about as long as your finger, put juft water enough for fauce; put in a imall onion ftuck wgh cloves, a little bundle of facet herbs. The Complete Housewife. a blade or two of mace, and fome whole pepper in a thin rauflin- rag. Cover it clofe, and let them ftew very foftly. Look at then) now and then, put in a little piece of butter rolled in flour, and a little chopped parlley. When you find they are quite tender and well done, take out the onion, fpice, and fweet-herbs. Put in fait enough to feafon it, Then difli them up with the fauce. To drefs Eels with brown Sauce. SKIN- and clean a large eel very well, cut it in pieces, put it into a fauccpan or ftew-pan, put to it a quarter of a pint of water, a bundle of fweet herbs, an onion, fome whole pepper, a blade of mace and a little fait. Cover it clofe, and when it begins to fimmer, put in a gill of red wine, a fpoonful of mufli- room pickle, a piece of butter as big as a walnut rolled in flour: cover it clofe, and let it ftew till it is enough, which you will know by the eel being very tender. Take up your eel, lay it in a difli, drain your fauce, give it a boil quick, and pour it over your fifti. You muft make fauce according to the largenefs of your eel, more or lefs. Garnifh with lemon. Soles to ftew. WHEN your foies are waflied, and the fins cut off, put them into a ftew-pan, with no liquor but a quarter of a pint of white wine, fome mace, whole pepper and fait; when they are half ftewed, put in fome thick cream, and a little piece of butter dipped in flour; when that is melted, put in fome oy- fters with their liquor ; keep them often (baking, till the fifti and oyfters are enough, or that the oyfters will break; fqueeze in a little piece of lemon, give them a fcald, and pour it into the difli. To ftew Oyfters in French Rolls. TA K E a quart of large oyfters; walh them in their own liquor, drain it, and put them in it with a little fait, fome pep- per, mace, and fliced nutmeg; let the oyfters ftew a little with all thefe things, and thicken them up with a great deal of butter; then take fix French rolls, cut a piece oft' the top, and take out the crumbs; take your oyfters boiling hot, and fill the rolls full, fet them near the fire on a chafing-difh of coals, and let them be hot through; as the liquor foaks in, fill them up with more, if you have it, or fome hot gravy; fo ferve them up inftead of a pudding. ‘The Complete Housewife. To flew Cod. GUT your cod in thin flices, and lay them one by one in the bottom of a difh j put in a pint of white wine, half a pound of butter, fome oyfters and their liquor, two or three blades of mace, a few crumbs of bread, fome pepper and fait, and let it ftew till it is enough. Garnifh the difh with lemon. To make Water-fokey. TAKE fome of the fmalleft plaice or flounders you can get, wafh them clean, cut the fins clofe, put them into a ftew-pan, put juft water enough to boil them in, a little fait, and a bunch of parfley ; when they are enough fend them to table in a foup- difhi with the liquor to keep them hot. Have parfley and but- ter in a cup. CHAP. XIV. Of PANCAKES and FRITTERS. To make Pancakes. '“T'AKE a pint of cream, and eight eggs, whites and all, a whole nutmeg grated, and a little fait; then melt a pound of rare difh butter, and a little fack; before you fry them, ftir it in : it muft be made as thick with three fpoonfuls of flour, as ordinary batter, and fried with butter in the pan, the firft pan- cake, but no more : ftrew fugar, garnifh with orange, turn it on the backfide of a plate. Another Method. TAKE a quart of milk, beat in fix or eight eggs, leaving half the whites out j mix it well till your batter is of a fine tbicknefs. You muft obferve to mix your flour firft with a little milk, then add the reft by degrees; put in two fpoonfuls of beaten ginger, a glafs of brandy, a little fait; ftir all together, make your ftew-pan very clean, put in a piece of butter as big as a walnut, then pour in a ladleful of batter, which will make a pancake, moving the pan round that the batter be all over the pan ; {hake the pan, and when you think that fide is enough, tofs it; if you can’t, turn it cleverly, and when both Tides are The Complete Housewife. done, lay it in a dilh before the fire, and fo do the reft. You muft take care they are dry ; when you fend them to table ftrew a little fugar over them. To make fine Pancakes. TAKE half a pint of cream, half a pint of fack, the yolks of eighteen eggs beat fine, a little fait, half a pound of fine fugar, a little beaten cinnamon, mace, and nutmeg; then put in as much flour as will run thin over the pan, and fry them in frefti butter. This fort of pancake will not be crifp, but very good. A fecond Sort of fine Pancakes. TAKE fix new-laid eggs well beat, mix them with a pint of cream, a quarter of a pound of fugar, fome grated nutmeg, and as much flour as will make the batter of a proper thick- nefs. Fry thefe fine pancakes in fmall pans, and let your pans be hot. You muft not put above the bignefs of a nutmeg of butter at a time into the pan. A third Sort, called a Quire of Paper. TA K E a pint of cream, fix eggs, three fpoonfuls of fine flour, three of fack, one of orange-flower-water, a little fugar, and half a nutmeg grated, half a pound of melted butter al- tnoft cold ; mingle all well together, and butter the pan for the firft pancake; let them run as thin as poflible ; when they are juft coloured they are enough : and fo do with all the fine pancakes. To make Rice Pancakes. TA K E a quart of cream and three fpoonfuls of the flour of rice, boil it till it is as thick as pap, and as it boils ftir in half a pound of butter, a nutmeg grated ; then pour it out into an earthen pan, and when it is cold, put in three or four fpoonfuls of flour, a little fait, fome fugar, nine eggs well beaten; mix all well together, and fry them in a little pan, with a fmall piece of batter; ferve them up four or five in a difh. To make Curd Fritters. BOIL a handful of curds, a handful of flour, ten egg* beaten and drained, fome fugar, fome cloves, mace, nut- meg, and a little faffron ; ftir all well together, and fry them very hot beef dripping j drop them in the pan by fpoonfuls; The Comp lets Housewife. ftir them about till they are of a fine yellow brown; drain thenri from the luet, and fcrape fugar on them, when you ferve them up. To make fried Toafts. CHIP a manchet very well, and cut it round-ways into toafts ; then take cream and eight Cggs, Lafoned with Tack, fugar and nutmeg; and let thefe toafts fteep in it about an hour ; then fry them in fweet butter, ferve them up with plain melted but- ter, or with butter, fack and fugar, as you pleafe. To make Parfnep Fritters. BOIL your parfneps very tender, peel them and beat them in a mortar; rub them through a hair-fieve, and mix a good handful of them with fome fine flour, fix eggs, fome cream, and new milk, fait, fugar, a little nutmeg, a fmall quantity of fack and rofe-water ; mix all well together a little thicker than pancake batter; have a frying-pan ready with good ftore of hog’s-lard very hot over the fire, and put in a fpoonful in a place, till the pan be fo full as you can fry them conveniently ; fry them a light brown on both fides. For Luce, take fack and fugar, with a little rofe-water or verjuice; ftrew fugar on them when in the dilh. To make Apple Fritters, TAKE the yolks of eight eggs, the whites of four, beat them well together, and ftrain them into a pan ; then take a quart of cream, warm it as hot as you can endure your finger in it; then put to it a quarter of a pint of fack, three quarters of a pint of ale, and make a pofl'et of it; when your poflet is cool, put to it your eggs, beating them well together; then put in the nutmeg, ginger, fait, and flohr to your liking : your batter fhould be pretty thick; then put in pippins fliced or feraped ; fry them in good ftore of hot lard with a quick fire. To make Hafty Fritters. TAKE a flew-pan, put in fome butter, and let it be hot: in the mean time take half a pint of all-ale, not bitter, and ftir in fome flour by degrees in a little of the ale ; put in a few cur- rants, or chopped apples, beat them up quick, and drop a large fpoonful at a time all over the pan. Take care they don’t flick together, turn them with an egg-flice, and when they are of a fine brown, lay them in adifh, and throw fome fugar over them. Garnilh with orange cut into quarters. IThe Complete Housewife, To make fine Fritters. PUT to half a pint of thick cream four eggs well beaten, a little brandy, fome nutmeg and ginger. Make this into a thick batter with flour, and your apples mull be golden pippins pared and chopped with a knife ; mix all together, and fry them in butter. At any time you may make an alteration in the frit- ters with currants. Another Way. DRY fome of the fineft flour well before the fire : mix it with a quart of new milk, not too thick, fix or eight eggs, a little nutmeg, a little mace, a little fait, and a quarter of a pint of fack or ale, or a glafs of brandy. Beat them well together, then rttake them pretty thick with pippins, and fry them dry. To make Fritters Royal. TAKE a quart of new milk, put it into a fkillct or fauce- pan, and as the milk boils up, pour in a pint of fack, let it boil up, then take it off, and let iti fiand five or fix minutes, then fkim off all the curd, and put it into a bafon j heat it up well with fix eggs, feafon it with nutmeg, then beat it up with a whifk, add flour to make it as thick as batter ufually is, put in fome fine fugar, and fry them quick. To make Skirret Fritters. TAKE a pint of pulp of Ikirrets and a fpoonful of flour, the yolks of four eggs, fugar and fpice, make it into a thick batter, and fry them quick, To make white Fritters, HAVING fome rice, wadi it in five or fix feveral waters, and dry it very well before the fire; then beat it in a morrar very fine, and fift it thro’ a lawn-fievc, that it may be very fine. You mutt have at leaft an ounce of it, then put it into a fauce- pan, juft wet it with milk, and when it is well incorporated with it, add to it another pint of milk ; fet the whole over a ftove or a very flow fire, and take care to keep it always moving ; put in a little fugar, and fome candied lemon-peel grated, keep it over the fire till it is almoft come to the thicknefs of a fine patte, flour a peal, pour it on if, and fpread it abroad with a rolling-pin. When it is quite cold cut it into little morfels, taking care that they flick not one to the other; flour your 112 *The Complete Housewife. hands and roll up your fritters handfomely, and fry them. When you fetve them up, pour a little orange-flower-water over them, and fugar. Thefe make a pretty fide-difh jor are very pretty to garnifti a fine difh with. To make Water Fritters. TAKE a pint of water, put into a faucepan a piece ot butter as big as a walnut, a little fait, and fome candied lemon- peel minced very fmall. Make this boil over a ftove, then put in two good handfuls of flour, and turn it about by main ftrength till the water and flour be well mixed together, and none of the iaft flick to the faucepan ; then take it off the ftove, mix in the yolks of two eggs, mix them well together, continuing to put in more, two by two, till you have ftirred in ten or twelve, and your pafte be very fine; then dredge a peal thick with flour, and dipping your hand into the flour, take out your pafte bit by bit, and lay it on a peal. When it has lain a little while roll it, and cut it into little pieces, taking Care that they flick not one to another; fry them of a fine brown, put a little orange flower- water over them, and fugar all over. CHAP. XV. All Sorts of PUDDINGS. Rules to be obferved in making Puddings, See. T N boiled puddings, take great care the bag or cloth be very clean, not foapy, but dipped in hot water, and well floured. If a bread pudding, tie it loofe ; if a batter pudding, tie it clofc, and be fure the water boils when you .put the pudding in, and you fhould move the puddings in the pot now and then, for fear they flick. When you make a batter pudding, firft mix the flour well with a little milk, then put in the ingredients by de- grees, and it will be fmooth and not have lumps; but for a plain batter pudding, the beft way is to ftrain it through a coarfe hair- fieve, that it may neither have lumps, nor the treadles of the eggs: and all other puddings, ftrain the eggs when they are beat. If you boil them in wooden bowls, or china diflies, but- ter the infide before you put in your batter; and for all baked puddings, butter the pan or difh before the pudding is put in. *The CoMPtETE HoUSEWiFE. 113 To make an Orange Pudding. TAKE two large Seville oranges, and grate off the rind, as far as they are yellow; then put your oranges in fair water* and let them boil till they are tender, fhift the water three or four times to take out the bitternefs 5 when they are tender cut them open, take away the feeds and firings, and beat the other part in a mortar, with half a pound of fugar, till it is a pafte * then put in the yolks of fix eggs, three or four fpoonfuls of thick cream, half a Naples bifcuit grated j mix thefe together, and melt a pound of very good frefh butter, and ftir it well in 5 When it is cold, put a bit of fine puff-pafte about the brim and bottom of your difh j put it in* and bake it about three quar- ters of an hour* Another Sort of Orange Pudding. TAKE the outfide rind of three Seville oranges, hot! them in feveral waters till they are tender; then pound them in a mortar with three quarters of a pound of fugar; then blanch and beat half a pound of almonds very fine, with rofe-water to keep them from oiling ; then beat fixteen eggs, but fix whites* and a pound of frefh butter ; beat all thefe together very well till it is light and hollow* then put it in a difh with a fbeet of puff- pafte at the bottom, and bake it with tarts * ferape fugar on u* and ferve it up hot. To make a Carfo£ Pudding. TAKE raw carrots, and ferape them clean, grate them With a grater without a back. To half a pound of carrots, take a pound of grated bread, a nutmeg, a little cinnamon, a very little fait, half a pound of fugar, half a pint of Tack, eight eggs, a pound of butter melted, and as much cream as will, mix it well together; ftir it and beat it well up, and put it in a difh to bake * put puff-pafte at the bottom of your difh. Puddings for little Difhes. OU rhuft take a pint of cream and boil-it, and flit a half- penny loaf, and pour the cream hot over it, and cover It clofe till if is cold; then beat it fine, and grate in half a large nutmegs a quarter of a pound of fugar, the yolks of four eggs, but two whites well beat, beat it ail well together. With the half of *his fill four little wooden difhes; colour one yellow with faf- fron, one red with cochineal, green with the juice of fpinach, and blue with fyrup of violets j the reft mix with an ounce of Tihe Complete Housewife. fweet almonds blanched and beat fine, and fill a difli. Your difhes muft be ftnall, and tie your covers over very clofe with packthread. When your pot boils, put them in. An hour v ili boil them ; when enough, turn them out in a difli, the white one in the middle, and the four coloured ones round: When they are enough, melt fome frefli butter with a glafs of fack, and pour over, and throw fugar all over the difli. The white pudd ng difli muft be of a larger fize than the reft; and be fure to butier your diflies well before you put them in, and don’t fill them too full. A Hafty Pudding to butter itfelf. SET a quart of thick cream upon the fire, put into it the crumb of a penny white loaf grated, boil it pretty thick toge- ther, with often ftirring it; a little before you take it up, put in the yolks of four eggs, with a fpoonful of Tack or orange- flower-water and fome fugar; boil it very flow, keeping it ftir- ring ; fome make it with grated Naples bifcuit, and put no eggs in; you may know when it is enough, by an oil round the edge of the fkiilet, and foon all over it; then pour it out; it will require half an hour or more before it is enough ; fome put a few almonds blanched, and beat very fine, with a fpoonful of wine, to keep them from oiling. Another Hafty Pudding, BREAK an egg into fine flour, and with your hand work tip as much as you can into as ftiff a pafte as poflible; then mince it as fmall as if it were to be lifted; then fet a quart of milk a boiling, and put in your pafte, fo cut as before-mentioned ; put in a little fait, fome beaten cinnamon and fugar, a piece oT butter as big as a walnut, and keep it ftirring all one way, till it is as thick as you would have it; and thei ftir in fuch another piece of butter; and when it is in the difli ftick it all over with little bits of butter. To make ftewed Puddino-. O GRATE a two-penny loaf, and mix it with half a pound of beef fuet finely fhred, and three quarters of a pound of cur- rants, and a quarter of a pound of fugar, a little cloves, mace, and nutmeg; then beat five or fix eggs, with three or four fpoonfuls of rofe-water, beat ail together, and make them up in little round balls the bignefs of an egg ; fome round and fome Jong, in the fafhion of an egg, then put a pound of butter in a pewter dilh, v. he i it is melted and thorough hot, put in your puddings, and leta them flew tiil they are brown ; turn them. The Complete Housewife. «nd when they are enough, ferve them up with lack, butter, and lugar for fauce. A Bread and Blitter Padding for faffing Days. Take a two-penny loaf, and a pound of frefli butter; fpread it in very thin flices, as to eat; cut them off as you fpread them, and ftone half a pound of raifms, and waff a pound of currants; then put puff-pafte at the bottom of a difn, and Say a row of your bread and butter, and ftrew a handful of currants, a few raifms, and fome little bits of butter, and fo do till your diff is full: then boil three pints of cream, and thicken it when cold with the yolks of ten eggs, a grated nutmeg, a little fait, near half a pound of fugar, and fome orange flower-water; pour this in juft as the pudding is going into the oven. To make a Quaking Pudding. TAKE a pint of cream, and boil it with nutmeg, cinna- mon and mace; takeout the fpice, when it is boih-d ; th n take the yolks of eight eggs, and four of the whites, beat them very well with fome Tack; then mix your eggs arid cream, with a little fait and fugar, and a hale half-penny white loaf, one fpoonful of flour, and a quarter of a pound of almonds blanched and beat fine, with fome role-water; beat all thefe well toge- ther ; then wet a thick cloth, flour it, and put it in when the pot boils ; it mult boil an hour at baft; melt butter. Tack and fugar for the fauce ; flack blanched almonds and candied orange- peel on the top. To make a French Barley Pudding. TAKE a quart of cream, and put to it fix eggs weft beaten, but three of the whites; then (cafon it with fugar, nut- meg» a little fait, orange-flower-water, arid a pound of melted butter; then put to it fix handfuls of French barley that has been boiled tender in milk : butter a difh, and put it in, and bake it. It ftand as long as a veftifoxl-pafty, and it wxil be as good. A good boiled Pudding. T AKE a pound and a quarter of beef fuet, after it is fkinned,. and (bred very fine ; then {tone three quarters of a pound of raifins, and mix with it, as alfo a grated nutmeg, a quarter of a Pound of I‘ugar, a' little fait, a little fack, four eggs, tour fpoon- fi-ds of cream, and about half a pound of fine flour; mix thefe Thi? Complete Housewife. well together pretty ftifF, tie it in a cloth, and let it boil four hours ; melt butter thick for fauce. To make an Oatmeal Pudding. TAKE a pint of great oatmeal, beat it very fmaH, then fift it fine ; take a quart of cream, boil it and your oatmeal to- gether, ftirring it all the while until it is pretty thick; then put it in a difh, cover it elofe, and let it ftand a little; then put into it a pound and a half of frefh butter, and let it ftand two hours before you ftir it; put to it twelve eggs, a nutmeg grated, a little fait, fweeten it to your tafte; a little fack, or orange- flower-water j ftir all very well together, put pafte at the bot- tom of your difh, and put in your pudding-ftufF, the oven not too hot; an hour will bake it. Another. A WINE pint of oatmeal picked from the blacks, a pint and a quarter of milk warmed; let it fteep one night; three quarters of a pound of beef fuet fhred, one nutmeg, three fpoon- fuls of fugar, a finall handful of flour, four eggs, and fait to your tafte; make two puddings, and boil them three hours; if the oatmeal be too large, beat it, and if you make it into but one pudding, boil it four hours. Another Method to make an Oatmeal Pudding. TA K E a pint of fine oatmeal, boil it in three pints of new milk, ftirring it till it is as thick as a hafty pudding; take it off, and ftir in half a pound of frefh butter, a little beaten mace and nutmeg, and gill of fack ; then beat up eight eggs, half the whites, ftir all well together, lay puff-pafte all over the difh, pour in the pudding, and bake it half an hour. Or you may boil it with a few currants. To make a Pith Pudding TAKE a quantity of the pith of an ox, and let it lie all night in water to foak out the blood ; the next morning ftrip it out of the terns, and beat it with the back of a fpoon in orange- flower-water t;!l it is as fine as pap ; then take three blades of mace, a nutmeg quartered, a flock of cinnamon ; then take half a pound of the beft Jordan almonds, blanched in cold water, beat them with a little of the cream, and as they dry put in more cream, and when they are all beaten, ftrain the cream from them to the pith ; then rake the yolks of ten eggs, the whites of but two, beat them very well, and put them to the s*he Complete Housewife. 117 ingredients; then take a fpoonful of grated bread, or Naples bifcuit; mingle all thefe together, with half a pound of fine fu- gar, the marrow of four large bones, and a little fait; fill them in fmall ox or hogs guts, or bake it with puff cruft. TAKE the curd of a gallon of milk, whey it well, and rub it through a fieve ; then take fix eggs, a little thick cream, three fpoonfuls of orange flower-water, one nutmeg grated, grated bread and flour, of each three fpoonfuls, a pound of cur- rants and ftoned raifins; mix all thefe together; butter a thick cloth, and tie it up in it; boil it an hour j for fauce, melt butter with orange-flower-water and fugar. To make a Curd Pudding. Orange Cuftard or Pudding TAKE Seville oranges, and rub the outfide with a little fait very well, pare them, and take half a pound of the peel, and lay them in feveral waters till the bitternefs is abated ; beat them fmall in a ftone or wooden mortar, then put in ten yolks °f eggs and a quart of thick cream, mix them well, and fvveeten them to your tafte; melt half a pound of butter, and ftir it Well in, if you defign it for a pudding, and pour it into a difli covered with pafte; if for cuftards, leave out the butter, and pour it into china cups, and bake it to eat cold. Buttered Crumbs. PUT a piece of butter into a faucepan, and let it run to oil; then ikim it clean, and pour it off from the fettlement; to this clear oil put grated crumbs of bread, and keep themftirring till they are crifp. To make Hogs Puddings with Currants. TAKE three pounds of grated bread to four pounds of beef fijet finely (bred, two pounds of currants, cloves, mace, and cinnamon, of each half an ounce beaten fine, a little fait, a pound and a half of fugar, a pint of Tack, a quart of cream, a little rofe-water, twenty eggs well beaten, but half the whites; mix all thefe well together, and fill the guts half full ; boil them a little, and prick them as they boil, to keep them from breaking the guts j take them up on clean cloths. Another Sort of Hop's Puddings. . TO half a pound of grated bread put half a pound of hogs bver boiled, cold, and grated, a pound and a half of fuet The Complete Housewife. finely fhred, a handful of fait, a handful of fweet-herbs, chopped 'mail, fome pice; mix all thefe together, with fix eggs wed beaten, and a little thick-cream ; fill your guts and bod them ; when cold, cut them in round dices an inch thick; f"v them in butter, and garnifh your difh of fowls, hafh, or frkaiey. To make black Hogs Puddings, BOIL all the hop’s h inlet in about four or five gallons of water till it is very tender, then take out all the meat, and in that liquor ft cep near a peck of groats; put in the groats as it boils, and let thym boil a quarter of an hour; then take the pot oft (fie fire, and cover it up very clofe, and let it ftand five or fix hours; chop two or three handfuls of thyme, a little favoury, feme parfley, and pennyroyal, feme cloves and mace beaten, a handful of fait; mix all thefe with half the groats and two quarts cf blood, put in mod part of the leaf of the hog ; cut it in fquare bits like dice, and fome in long bits ; fill your guts, and put in the fat as you like it; fill the guts three quarters full, siut your puddings into a kettle of boiling water, let them boil an hour, and prick them with a pin, to keep them from breaking; iay them on clean llraw when you take them up. The other half of the groats you may make into white pud- dings for the family ; chop ail the meat very fmall, and fhred two handfuls of fage very fine, an ounce of cloves and mace finely beaten, and fome fait; work all together very well with a little flour, and put into the large guts; boil them about aq hour, and keep them and the black near the fire till ufed. Very fine Hogs Puddings, SHRED four pounds of beef fuet very fine, mix with it two pounds of fine fugar powdered, two grated nutmegs, fome mace beat, a little fair, and three pounds of currants wafhed and picked; beat twenty-four yolks, twelve whites of eggs, with a littie face; mix all well together, and fill your guts, being clean, and beeped lir orange-flower-water ; cut your guts a quarter and a half long, fill them half full; tie at each end, and again thus 'occo; boil them as others, and cut them in balls when fent to table. ■ To make Almond Hogs Puddings. TA KE two pounds of beef fuet, or marrow, fit red very fmall, a pound and a half of almofidsblanched, and beaten very fmall, with role-water, one pound of grated bread, a pound and a quarter of fine fugar, a little fait, erne ounce of mace, nut- T'he Complete Housewife. meg and cinnamon, twelve yolks of eggs, four whites, a pint of lack, a pint and a half of thick cream, fome rofe or orange- flower- water; boil the cream, tie a little faffron in a rag, and flip it in the cream to colour it ; firft beat your eggs very well, then flir in your almonds, then the fpice, fait and fuet; then mix all your ingredients together; fid your guts but half full, put fome bits of citron in the guts as you fill them; tie them UP> and boil them about a quarter of an hour. 119 To make an Almond Pudding. TAKE a pound of the heft Jordan almonds blanched in cold water, and beat very fine with a little rofe-water; then take a quart of cream boiled with whole fpice, and taken out again, and when it is cold, mix it with the almonds, and put to it three fpoonfuls of grated bread, one fpoonful of flour, nine eggs, but three whites, half a pound of fugar, and a nutmeg grated ; mix and beat thefe well together, put fome pufF-pafte at the bottom of a difh : put your fluff in, and here and there flick a piece of marrow in it. It muft bake an hour, and when it is drawn,- ferape fugar on it, and ferve it up. The Ipfwich Almond Pudding. STEEP fomewhat above three ounces of the crumb of white bread fliced, in a pint and a half of cream, or grate the bread; then beat half a pound of blanched almonds very fine till they do not glifter, with a fma'l quantity of perfumed water, beat up the yolks of eight eggs, and the whites of four; mix all well toge- ther, put in a quarter of a pound of white fugar; then fet it into theoven, but ftir in a little melted butter before you let it in ; let it bake but half an hour. To make a brown Bread Pudding. TAKE half a pound of brown bread, and double the weight of it in beef fuet, a quarter of a pint of cream, the blood of a fowl, a whole nutmeg, feme cinnamon, a fpoonful of fugar, fix yolks of eggs, three whites; mix it all well together, and boil it ina wooden difh two hours; ferve it with lack and sugar, and butter melted. A Rye-bread Pudding. TAKE half a pound of four rye-bread grated, hair a pound of beef fuet finely (bred, half a pound of currants clean washed, half a pound of fugar, a whole nu meg g'eied. mix all well together, with five or fix eggs ; butter a difc, boil it an hour and a quarter, and ierve it up with rocked butter., The Complete Housewife, To make a fine Bread Pudding, TAKE three pints of milk and boil it; when it is boiled, fweeten it with half a pound of fugar, a fmall nutmeg grated, and put in half a pound of butter; when it is melted, pour in it a pan, over eleven ounces of grated bread ; cover it up j the next day put to it ten eggs well beaten, ftir all together, and when the oven is hot, put it in your difh, three quarters of an hour will bake it; boil a bit of lemon-peel in the milk* take it out before you put your other things in, A baked Pudding, BLANCH half a pound of almonds and beat them fine with fweet water, ambergreafe diflblved in orange flower-water, or in fome cream; then warm a pint of thick cream, and melt in it half a pound of butter ; then mix it up with your beaten al- monds, a little fait, a grated nutmeg, and fugar, and the yolks of fix eggs ; beat it up together, and put it in a difli with pufF- pafte, the oven not too hot; ferape fugar on it juft before it goes into the oven. Another baked Bread Pudding, TAKE a penny loaf, cut it in thin flices, then boil a quart of cream or new milk, and put in your bread, and break it very fine ; put five eggs to it, a nutmeg grated, a quarter of a pound of fugar, and half a pound of butter; ftir all thefe well together; butter your difh, and bake it an hour, To make a baked Sack Pudding. TAKE a pint of cream, and turn it to a curd with fade 5 finale the curd very fmall with a fpoon, and grate in two Naples bifeuits, or the infide of aft ale penny loaf; mix it well with the curd, and half a nutmeg grated, fome fine fugar, and the yolks of four eggs, the whites of two, beaten with two fboonfuls of rack; then melt half a pound of frefh butter, and ftir ail together till the oven is hot; butter a difh, put it in, and fift fome fugar over it juft as it is going into the oven $ half an hour will bake it. To make a Cow-heel Pudding. T A K E a large cow heel, and cut ofF all the meat but the b’aek roes ; put them away, but mince the reft very (mail, and Aired it over again, with three quarters of a pound of beef fuet; put to it a penny loaf grated, cloves, mace, nutmeg, fu- gs r, a little fait, feme fade, and rofe- water j mix thefe well- The Complete Housewife. 121 together with fix raw eggs well beaten; butter a cloth, put it in, and boil it two hours ; for fauce, melt butter, fack and fugar. To make a Calf’s Toot Pudding. TAKE twocalves-feet finely fhred; then take of bifcuits grated, and ftale mackaroons broken fmall, the quantity of a penny loaf; then add a pound of beef fuel very finely fhred, half a pound of currants, a quarter of a pound of fugar ; fome cloves, mace, and nutmeg, beat fine; a very little fait, fome fack and orange-flower-water, fome citron and candied orange- peel ; work all thefe well together with yolks of eggs; if you boil it, put it in the caul of a breaft of veal, and tie it over with a cloth ; it muft boil four hours. For fauce, melt butter, with a little fack and fugar; if you bake it, put fome pafte in the bottom of thedifh, but none on the brim ; then melt half a pound of butter, which mix with your fluff, and put it in your difh, flicking lumps of marrow in it; bake it three or four hours; ferape fugar over it, and ferve it hot. Another Method. TAKE calves-feet, flared them very fine, and mix them with a penny loaf grated and fealded with a pint of cream; put to it half a pound of fhred beef fuet, eight eggs, and a handful of plumped currants; feafon it with fweet-fpice and fugar, a little fack, orange-flower-water, and the marrow of two bones; then put it in a veal caul, being wafhed over with batter of eggs ; then wet a cloth and put it therein; tie it clofe up ; when the pot boils, put it in ; boil it about two hours, and turn it in a difh, flicking in it fliced almonds and citron ; let the fauce be fack and orange-flower-water, with lemon-juice, fugar and drawn butter. To make a Spread-Eagle Pudding. CUT off the cruft of three halfpenny rolls, and flice them into your pan ; then fet three pints of miik over the fire, make it fealding hot, but not boil, put it over your bread, cover it clofe, and let it ftand an hour; then put in a good fpoonful of fugar, a very little fait, a nutmeg grated, a pound of fuet after it is fhred, half a pound of currants wafhed and picked, four fpoonfuls of cold milk, ten eggs, but five whites ; and when all is in ftir it, but not till all is in ; then mix it well, butter a difh; left than an hour will bake it. To make New-College Puddings. GRATE a penny ftale loaf, put to it a like quantity of keef fuet finely Hired, a nutmeg grated, a little fait, and fome *lbe Complete Housewife. currants; then beat fume eggs in a little fack, and fome fugar; mix all together, knead / as hilt as for a manchet, and make it up in the form and fze of a turkey tgg, but a little flatter ; then take a pound of butter, put u in a difn, let the difh over a clear fire in a chafing-difh, and rub your butter about the difh tiii it is melted ; put your puddings in, and cover the difh, but often, turn your puddings, until they are all brown alike, and when they are enough, ferape fugar over them, and ferve them up hot fo. a ude diih. You mult let the pafte lie a quarter of an hour before you make up your puddings. To make an Oxford Pudding-. O A QUARTER of a pound of bifeuit grated, a quarter of a pound of currants clean wafhed and picked, a quarter of a pound of fuet fhred finall, half a large fpoonful of powder-fugar, a very little fair, and fome grated nutmeg ; mix all well toge- ther, then take two yolks of eggs, and make it up in balls as big as a turkey’s egg. Fry them in frefh butter of a fine light brown; for fauce have melted butter and fugar, with a little fack or white wine. You rnuft mind to keep the pan fluking about, that they may be all of a fine light brown. To make a fine Hally Pudding. BREAK an egg into fine flour, and with your hand work «p as much as you can into as fliff pafte as is pofilble, then mince it asfmall as herbs to the pot, as finall as if it were to be fifted ; then fet a quart of milk a boiiing, and put it in the pafte fo cut: put in a little fait, a little beaten cinnamon and fugar, a piece of butter as big as a walnut, and ftirring all one way. When it is as thick as you would have it, ftir in fuch another piece of butter, then pour it into your difh, and flick pieces of butter here and there. Send it to table hot. To make a Sweetmeat Pudding. PUT a thin puff-pafte at the bottom of your difh, then have of candied orange, lemon, and citron-peel, of each an ounce j flice them thin, and put them in the bottom on your pafte ; then beat eight yolks of eggs, and two whites, near half a pound of fugar, and half a pound of butter melted ; mix and beat all well together, and when the oven is ready, pour it on your fweetmeats in the difh. An hour or lefs will bake it. A Marrow Pudding. BOIL a quart of cream or milk, with a flick of cinnamon, a quartered nutmeg, and a large blade of mace j then mix it The Complete Housewife. ' 123 with eight eggs well beat, a little fait, fugar, lark, and orange- flower-writer ; flrain it ; then put to it three grated bifcuits. an handful of currants, as many raifins of the fun, the marrow of two bones, all in four large pieces ; put it into a clifh, having the br;m thereof gamiftied with puff pafle, and railed in the oven •, then lay on the four pieces of marrow, knots and pafles, fliced citron and lemon-peel. Another Method. T AKE a quart of cream, and three Naples bifcuits grated, a nutmeg grated, the yolks of ten eggs, the whites of five well beaten, and fugar to your tafte ; mix all well together, and put a little bit of butter in the bottom of your faucepan ; then put in your fluff, and fet it over the fire, and flir it rill it is pretty thick ; then put it into your psn, with a quarter of a pound of currants that have been plumped in hot water; flir it together, and let it fland all night. The next day put fome fine pafle rolled very thin at the bottom of your diff, and when the oven is ready, pour in your fluff, and on the top lay large pieces of marrow. Half an hour will bake it. Another Method. T AKE out the marrow of three or four bones, and face it in thin pieces; and take a penny loaf, cut off the cruft, and fiice it in as thin fiiccs as you can, and Hone half a pound of raifins of the fun; then lay a flieet of thin pafle in the bottom of a diih ; fo lay a row of marrow, or bread, and of raifins till the difli is full; then have in readinefs a quart of cream boiled, and beat five eggs, and mix with it ; put to it nutmeg grated, and half a pound of fugar. When it is juft going into the oven, pour in your cream and eggs; bake it half an hour, ferape fugar on it when it is drawn, and ferve it up. GRATE the peels of three large lemons, only the yellow, tßen take two lemons more, and the three you have grated, and roll them under your hand on a table till they are very foft; but be careful not to break, them ; then cut and fqueeze them, and ftrain the juice from the feeds to the grated peels, then grate the crumb of three halfpenny loaves, (or ten ounces of crumb, white loaves) into a bafon, and make a pint of white wine fealding hot, pour it to your bread, and ftir it well together to foak, then put to it the grated peel and juice ; beat the yolks of eight eggs and four whites toaether, and mingle with the reft three quarters of a pound of butter that is frefh and melted, pnd almoft a pound of white fugar, beat it will together till it Lemon Pudding. ¥he Complete Housewife. be thoroughly mixed, then “lay a fheet of puff-pafte at the bot- tom and brim, cutting it into what form you pleafe j the pafte that is left roll out, and with a jagging iron cut them out in little ftripes, neither fo broad or long as your little finger, and bake them on a floured paper j let the pudding bake almoft an hour, when it comes out of the oven flick the pieces of pafte on the top of it to ferve it to table. It eats well either hot or cold. Another. TAKE two clear lemons, grate off7 theoutfide rinds; then grate two Naplae bifcuits, and mix with your grated peel, adding to it three quarters of a pound of fine fugar, twelve yolks and fix whites of eggs, well beat, three quarters of a pound of butter melted, and half a pint of thick cream ; mix thefe well together, put in a (beet of pafte at the bottom of the difh, and juft as the oven is ready put your fluff in the difh ; ftft a little double-refined fugar over it before you put it in the oven } an hour will bake it. To make a Sweetmeat Pudding. PUT a thin puff-pafte all over your difh; then have candied ©range and lemon-peel, and citron, of each an ounce, flice them thin, and lay them all over the bottom of your difh j then beat eight yolks of eggs and two whites, near half a pound of fugar, and half a pound of melted butter. Beat all well together; when the oven is ready, pour it on your fweetmeats. An hour or Jefs will bake it. The oven muft not be too hot. GET a quart of milk, put into it fix laurel leaves, boil it then take out your leaves, and ftir in as much flour as will make it a hafty pudding pretty thick, take it oft’, and then ftir in half a pound of butter, then a quarter of a pound of fugar, a fmall nutmeg grated, and twelve yolks and fix whites of eggs well beaten. Mix all well together, butter a difh, and put in your fluff. A little more than half an hour will bake it. To make a fine plain Pudding. A Rice Pudding, T AKE two large handfuls of rice well beaten and fearced : then take two quarts of milk or cream, fet it over the fire with the rice, put in cinnamon and mace, let it boil a quarter of an hour ; it mud be as thick as hafty pudding ; then ftir in half a pound of butter while it is over the fire* then take it oft' to The Complete Housewife. cool, and put in fugar, and a little fait; when it is almoft cold put in ten or twelve eggs, take out four of the whites j butter the difh ; an hour will bake it; fearce fugar over it. Another. SET a pint of thick cream over the fire, and put into it three fpoonfuls of the flour of rice, ftir it, and when it is pretty thick, pour it into a pan, adding to it half a pound of frefh butter j ftir it till it is almoft cold ; then add to it a grated nut- meg, a little fait, fome fugar, a little fack, the yolks of fix eggs; ftir it well together; put fome puff pafte in the bottom of the difh, pour it in; an hour or lefs will bake it. A fine Rice Pudding. TAKE of the flour of rice fix ounces, put it in a quart of milk, and let it boil till it is pretty thick, ftirring it all the while; then pour it into a pan, and ftir in it half a pound of frefti butter, and a quarter of a pound of fugar, or fweeten it to your tafte ; when it is cold, grate in a nutmeg, and beat fix eggs, with a fpoonful or two of fack, and beat and ftir all well together; put a little fine pafte at the bottom of your difh, and bake it. To make a cheap Rice Pudding. GET a quarter of a pound of rice and half a pound of raifins ftoned, and tie them in a cloth. Give the rice a great deal of room to fwell. Boil it two hours: when it is enough turn it into your difh, and pour melted butter and fugar over it, with a little nutmeg. TA K E a quart of cream, boil it with four or five laurel leaves; then take them out, and break in half a pound of Naples bifcuit, half a pound of butter, fome fack, nutmeg, and fait; take it off the fire, and cover it up ; when it is almoft cold put in two ounces of almonds blanched, and beaten fine, with the yolks of five eggs; mix all well together, and bake it in a mo'derate oven half an hour; fcrape fugar on it as it goes itito the oven. To make a Ratafia Pudding. Vermicelly Pudding. 801 L five ounces of vermicelly in a quart of milk til] it is tender, with a blade of mace, and a rind of lemon or Seville orange, fvveeten it to your tafie, the yolks of fix eggs, and four whites; have a difh ready covered with pafle, and juft be- fore you fet it into the oven, (tir in half a pound of melted butter, a very little fait does well ; if you have no peels, put in a little Giange-flower-water, *tbe Complete Housewife. To make a Potatoe Pudding, TAKE a quart of potatoes, boil them foft, peel them and tnafh them with the back of a fpoon, and rub them through a fieve, to have them fine and fmooth ; take half a pound of frefh butter melted, half a pound of fine fugar, fo beat them well to- gether till they a:e very fmooth, beat fix eggs, whites and all, flir them in, and a glafs of fack or brandy. You may add haif a pound ”f currants, boil it half an hour, melt butter with a glafs of white wine; fweeten with fugar, and pour over it. You may bake it in a difh, with puff-pafte all round the difh, and at the bottom. An Apple Pudding. PEEL and quarter eight golden rennets, or twelve golden pippins ; put them into water, in which boil them as you do apple-fauce; fweeten them with loaf fugar, fqueeze in two lemons, and grate in their peels; break eight eggs, and beat them all well together; pour it into a difh covered with puff- pafte, and bake It an hour in a flow oven. To make a Chefnut Pudding. TAKE a dozen and a half of chefnuts, put them in a ikillet of water, and fet them on the fire till they will blanch ; then blanch them, and when cold, put them in cold water, then ftamp them in a mortar, with orange-flower-water and fack till they are very fmall; mix them in two quarts of cream, and eighteen yolks of eggs, the whites of three or four ; beat the eggs with fack, rofe-water, and fugar, put it in a difh with puff pafte; flick in fome lumps of marrow or frefti butter, and bake it. To make a Marjoram Pudding. TAKE the curd of a quart of milk finely broken, a g°°J handful or more of fvveet-marjoram chopped as fmall as duft, and minAe with the curd five eggs, but three whites, beaten o „ oo * . with role-water, feme nutmeg and fugar, and half a pint of cream; beat a!! thefe well together, and put in three quarters of a pound of melted butter; put a thin (beet of pafie at the bottom of your difh ; then pour in your pudding, and with a fpur cut out little Hips of pafte the breadth of a little finger, and the C omplete Housewife. lay them over crofs and crofs in large diamonds; put fome fmall bits of butter on the top, and bake it. This is old faftiioned* and not good. To make a Cabbage Pudding. TAKE two pounds of the lean part of a leg of veal, of beef fuet the like quantity, chop them together, then beat them together in a ftone mortar, adding to it half a little cabbage fcalded, and beat that with your meat; then feafon it with meat and nutmeg, a little pepper and fait, forne green goofber- ries, grapes, or barberries in the time of the year; in the winter put in a little verjuice, then mix ail well together, with the yolks of four or five eggs well beaten ; wrap it up in green cabbage leaves, tie a cloth over it, boil it an hoar; melt butter for fauce. A colouring Liquor for Puddings. BEAT an ounce of cochineal very fine, put it in a pint of Water in a fkillet, and a quarter of an ounce of roach allum, boil it till the goodnefs is out, ftrain it into a phial, with two ounces of fine fugar j it will keep fix months. CHAP. XVI. All Sorts of P Y E S. To make an Olio Pye. #T'AKE a fillet of veal, cut it in large thinflices, and beat it with a rolling-pin; have ready fome forcemeat made with veal and fuet, grated bread, grated lemon-peel, fome nut- meg, the yolks of two or three hard eggs ; fpread the force- meat all over your coliops, and roll them up, and place them in your pye, with yolks of hard eggs, lumps of marrow, and fome water; lid it and bake it j when it is done, put in a caudle of ftrong gravy, white wine and butter. To make an Olio Pye. MAKE your pye ready ; then take the thin coliops of the but end of a leg of veal, as many as you think will fill your pye; hack them with the back of a knife, and feafon them with pepper, fait, cloves, and mace: wafh over your coliops with a bunch of feathers dipped in eggs, and have in readinefs a good handful of Iweet-herbs fnred fmall; the herbs muft be 128 *the Complete Housewife. thyme, parlky, and fpinach ; the yolks of eight hard eggJ m,n ! and a few o)fters parboiled and chopped; fome beef fuer h J vecy fine. Mix thefe together, and drew them over yo .oil-'psv and fpiinkle a little orange-flower-water on them, and roll the collops up very clofe, and lay them in your pye, Jfirewmg the teal nitig tnat is left over them; put butter on the tern, and clofe up your pye *, when it is drawn, put in gravy, and one anchovy diflblved in it, and pour it in very hot: you may put in artichoke-bottoms, and chefnuts, if you pleafe, or lliced lemon, or grapes (balded, or what elfe is in feafon: but If you will make it a right favoury pye, leave them out. To make a Florendine of Veal. TAKE the kidney of a loin of veal, fat and all, and mince? it very fine; then chop a few herbs, and put to it, and add a few currants ; feafon it with cloves, mace, nutmeg, and a little fait; and put in fome yolks of eggs, and a handful of grated bread, a pippin or two chopped, fome candied lemon-peel minced fmall, fome lack, fugar, and orange-flower-water. Put a (beet of pufl>pafte at the bottom of your difh ; put this in, and cover it with another, clofe it up, and when it is baked, ferape fugar on it, and ferve it hot. A Veal Pye. RAISE an high pye, then cut a fillet of veal into three of four dices, feafon it with favoury fpice, a little minced fago and fweet-herbs; lay it in the pye with dices of bacon at the bottom, and betwixt each piece lay on butter, and clofe the pye* A favoury Veal Pye. TAKE a bread of veal, cut it into pieces, feafon it with pepper and fait, lay it all into your cruft, boil fix or eight eggs hard, take only the yolks, put them into the pye here and there, fill your difti almoft full of water, put on the lid, and bake it well. To make a favoury Lamb Pye. SEASON your lamb with pepper, fait, cloves, mace, and nutmeg: fo put it into your coffin with a few lamb-ftones, and fweet-breads feafoned as your lamb ; alfo fome large oyfters, and favoury forcemeat balls, hard yolks of eggs, and the tops of afparagus two inches long, firft boiled green : then put but- ter all over the pye, lid it, and fet it in a quick oven an hour and a half j then make the liquor with oyfter liquor, as much *ft)e Complete Housewife. -gravy, a little claret, with one anchovy it, a grated nutmeg. Let thefe have a boil, thicken it with yolksof two or three and when the pye is drawn, pour it in hot. To make a fweet Lamb Pye. CUT your lamb into fmall pieces, and feafon it with a lit- tle fait, cloves, mace, and nutmeg; your pye being made, put in your lamb or veal; ftrew on it fome ftoned raifins and currants, and fome fugar; then lay on it fome forcemeat balls made fweet, and in the fummer fome artichoke-bottoms boiled, and fealded grapes in the winter. Boil Spanifti potatoes cut in pieces ; candied citron, candied orange and lemon-peel, and three or four large blades of mace ; put butter on the top j dofe up your pye and bake it. Make the caudle of white wine, juice of lemon and fugar: thicken it with the yolks of two or three eggs, and a bit of butter; and when your pye is baked, ppur in the caudle as hot as you can, and (hake it well in the pye, and ferve it up. A Beef-fteak Pye. TAKE fine rump-fteaks, beat them with a rolling-pin, then feafon them with pepper and fait, according to your palate. Make a good cruft, lay in your fteaks, fill your difti, then pour in as much water as will half fill the difh. Put on the cruft, and bake it well. A Ham Pye. TAKE fome cold boiled ham, and flice it about half an inch thick, make a good thick cruft over the dilh, and lay a layer °f ham, {hake a little pepper over it, then take a large young fowl clean picked, gutted, waftied, and Tinged: put a little pepper and fait in the belly, and rub a very little fait on the out- fidej lay the fowl on the ham, boil fome eggs hard, put in the yolks, and cover all with ham, then {hake fome pepper on the ham, and put on the top-cruft. Bake it well, have ready, when, it comes out of the oven, fome very rich beefgtavy, enough to fill the pye; lay on the cruft again, and fend it to table hot. A frefti ham will not be fo tender; fo that I always boil my ham one day and bring it to table, and the next day make a pye of It does better than an unboiled ham. If you put two large f°wls in, they will make a fine pye; but that is according to y°or company, more or lefs. The larger the pve, the finer the nieat eats. The cruft muft be the fame you make foravenifoif Pafty, you ffiould pour a little ftrong gravy into the pye when y°o make it, juft to bake the meat, and then fill it up vhto it ¥he Complete Housewife. comes out of the oven. Boil fome truffles and morels and put into the pye, which is a great addition, and fome frelh mulh- roonfis, or dried ones. A Battalia Pye, or Bride Pye. TAKE young chickens as big as black-birds, quails, young partridges, larks, and fquab-pigeons, trufs them, and put them in your pve; then have ox-palafes boiled, blanched, and cut in pieces, lamb-ftones, fweet-breads, cut in halves or quarters, cocks combs blanched, a quart of oyfters dipped in eggs, and dredged over with grated bread and marrow: fheeps-tongues boiled, peeled, and cut in flices; feafon all with falc, pepper, cloves, mace, and nutmegs, bea!ten and mixed together; put butter at the bottom of the pye, and place the reft in with the yolks of hard eggs, knots of eggs, forcemeat balls; cover all with butter, and clofe up the pye; put in five or fix fpoonfuls of water when it goes into the oven, and when it is drawn pouf it out and put in gravy. A Battalia Pye. TAKE four fmall chickens, four fquab-pigeons, four fuck- ing rabbets ; cut them in pieces, feafon them wkh favoury fpice, and lay them in a pye, with four Tweet-breads fliced, and as ynany ftieeps-tongucs, two fhivered palates, two pair of lamb- ftones, twenty or thirty cocks combs, with favoury balls and oyfters. Lay on butter, and clofe the pye, A lear. To make Egg Pyes. TAKE the yolks of two dozen of eggs boiled hard, and chopped with double the quantity of beef fuet, and half a pound of pippins pared, cored, and fliced ; then add to icons pound of currants walked and dried, half a pound of fugar, a little fait, fome fpice beaten fine, the juice of a lemon, and half a pint of fack, candied orange and citron cut in pieces, of each three ounces, fome lumps of marrow on the top, fill them full; the oven muft not be too hot; three quarters of an hour will bake them; put the marrow only on them that are to b$ satsn hot, . To make a Lumber Pye. TAKE a pound and a half of veal, parboil it, and when it is cold chop it very fmall, with two pounds of beef Tuet, and feme candied orange-peel, Tome Tweet-herbs, as thyme, Tweet- marjoram, and a handful of Tpinacbj mince the fyerbs Tmall be- The Complete Housewife. fore you put them to the other; chop all together, and a pippin or two, then add a handful or two of grated bread, a pound and a half of currants wafhed and dried, fome cloves, mace, nutmeg, a little fait, fugar, and fack, adding to all thefe as many yolks of raw eggs, and whites of two, as will make it a moift forcemeat; work it with your hands into a body, and make it into balls as big as a turkey’s egg, then having your coffin made, put in your balls; take the marrow out of three or four bones as whole as you can ; let your marrow lie a little in wa- ter, to take out the blood and iplinters; then dry it, and dip it in yolks of eggs; feafon it with a little fait, nutmeg grated, and grated bread ; lay it on and between your forcemeat balls, and over that fliced citron, candied orange and lemon, eringo- roots, and preferved barberries; then lay on fliced lemon, and thin llices of butter over all ; then lid your pye, and bake it j and when it is drawn, have in rcadinefs a caudle made of white wine and fugar, and thickened with butter and eggs, and pour it hot into your pye. 131 A fweet Chicken Pye. TAKE five or fix fmall chickens, pick, draw, and trufs Chem for baking; feafon them with cloves, mace, nutmeg, cin- namon, and a little fait; wrap up fome of rhe feafoning in but- ter, and put it in their bellies; and your coffin being made, put them in; put over and between them pieces of marrow, Spa- nifh potatoes and chefnuts, both boiled, peeled, and cut, a handful of barberries ftripped, a lemon fliced, fome butter on the top ; fo dole up the pye and bake it, and have in rcadinefs a caudle made of white wine, fugar, nutmeg; beat it up with yolks of eggs and butter; have a care it does not curdle; pour the caudle in, fhake it well together, and ferve it up hot. Another Chicken Pye. SEASON your chickens with pepper, fait, cloves, mace, nutmeg, a little fhred parfley, and thyme, mixed with the other feafoning; wrap up fome in butter, put it in the bellies of the chickens, and lay them in your pye ; ftrew over them lemon cut like dice, a handful of fcalded grapes, artichoke-bottoms in quarters; put butter on it, and clofe it up; when it is baked, put in a lear of gravy, with a little white wine, a grated nut- pi eg, thicken it up with butter, and two or three eggs; fhake ft well toge^hera and ferve it up hot. The Complete Housewife. MAKE a puffpafte cruft, take two chickens, cut them to pieces, feafon them with pepper and fait, a little beaten mace, lay a forcemeat made thus round the fide of the d fh ; take half a pound of veal, half a pound oi fuet, beat them, quite fine in a piaible mortar, with as many crumbs of bread feafon it with a very little pepper and fait, an anchovy with the liquor, cut the anchovy to pieces, a little lemon-peel cut very fine and Aired fmaJl, a very little thyme, mix all together whh the yolk of an egg, make fome into round balls, about twelve, the reft lay- round the difh. Lay in one chicken over the bottom of the difh, take .two fweet-breads, cut them into five or fix pieces, lay them all over, feafon them with pepper and fait, ftrew over them half an ounce of truffles and morels, two or three arti- choke-bottoms cut topicces, a few cocks-combs, if you have them, a palate boiled tender and cut to pieces; then lay on the other part of the chicken, put half a pint of water in, and cover the pye; bake it well, and when it comes out of the oven, fill it with good gravy, lay on the cruft, and fend it to table. 1 Another. To make a Hare Pye. SKIN your hare, wafh her, dry her, and bone her; fca- fon the flefh with pepper, fait, and fpice, beaten fine in a ftone mortar; do a young pig at the fame time in the fame manner ; then make your pye, and lay a layer of pig and a layer of hare till it is full; put butter at the bottom and on the top; bake it three hours: it is good hot or cold. Another Method. BONE your ’hare as whole as you can, then lard it with the fat of bacon, firft dipt in vinegar and pepper, then feafon it with pepper, fait, a little mace, and a clove or two; put it into a difli with puff pafte, and have in readinefs gravy or firong broth made with the bones, and put it in juft before you fet it in the oven ; when it comes out, pour in fome melted butter with ftrong broth and wine ; but before you pour it in, tafte how the pye is feafoned, and if it wants, you may feafon the liquor accordingly; if you pleafe, you may lay dices of butter upon the bare before it goes into the oven, which I think beft, inftead of the melted butter; after, a glafs of claret does well, juft before you ferve it. To feven pounds of lean v««Bfon with- out boqes, put two ounces and a half of fair, and half an ounce of pepper, to feafon this in proportion ; fome chufe to put in the legs and wings with the bones; divide them at every joint. *Tbe Complete Housewife. Srid take the bones of the body, only cracking the other bones in the limbs. A Turkey Pye. BONE the turkey, feafon it with favoury fpi.ce, and lay it in the pye with two capons, or two Wild-ducks cut in pieces to fill up the corners; lay on butter, and dole the pye. A Codling Pye. GATHER final! codlings, put them in a clean brafs part with fpring water, lay vine leaves on them, and cover them With a doth wrapped round the cover of the pan to keep in the Hearn; when they grow foftifh, peel off the (kin, and put them in the fame water with the trine leaves; hang them a great height over the fire to green, and when you fee them a fine green, take them out of the water and put them in a deep di(h. With as much powder or loaf fugar as will fweeten them ; make the lid of rich puff pafte, and bake it; when it comes from the oven, take off the lid, and cut it in little pieces like fippets, and Hick them round the infide of the pye with the points upward, pour over your codlings a good cuflard made thus:—-—Boil a pint of cream, with a Hick of cinnamon, and fugar enough to make it a little fweet j let it Hand till cold, arid then put in the yolks of four eggs well beaten, fet it on the fire and keep Hir- ing it till it grows thick, but do not let it boil, left it curdle ; then pour it into your pye, pare a little lemcn thin, cut the peel like Hraws, and lay it on your codlings over the top. A Pigeon Pye. let your pigeons be nicely picked and cleaned, feafon them with pepper and fait, and put a good piece of fine fiefh butter, with pepper and fait in their bellies; lay them in your pan, and the necks, gizzards, livers, pinions, and hearts, lay between; put as much water as will almoH fill the difh, lay on the top-crufi, and bake it well. This is the beft way to make a pigeori pye; hut the French fill the pigeons with a very high forcemeat, and Jay forcemeat balls round the infide, with afpa- ragu'S'tops, artichoke-bottofns, rnulhrcoms, truffles and morels, and feafon nigh; but that is according to different palates. To the former Ample method fome add the yolk of an egg boiled hard, and a beef-fleak in the middle. T&eC omplete Housewife. To make a Giblet Pye. TAKE two pair of giblets nicely cleaned, put all but the livers into a faucepan, with two quarts of water, twenty corns of whole pepper, three blades of mace, a bundle of fweet- herbs, and a large onion ; cover them clofe, and let them flew very foftly till they are quite tender, then have a good cruft ready, cover your dilb, lay a fine rurap-fteak at the bottom, feafoned with pepper and fait; then lay in your giblets with the livers, and ftrain the liquor they were ftewed in. Seafon it with fait, and pour it into your pye; put on the lid, and bake it an hour and a half. MAKE a puff-pafte cruft, take two ducks, fcald them and make them very clean, cutoff the feet, the pinions, the neck, and head, all clean picked and fcalded, with the gizzards, livers and hearts ; pick out all the fat of the infide, lay a cruft: all over the difh, feafon the ducks with pepper and fait, infide and out; lay them in your difh, and the giblets at each end fea- foned ; put in as much water as will almoft fill the pye, lay on the cruft, and bake it, but not too much.. To make a Duck Pye. To make a Chefhire Pork Pye. TAKE a loin of pork, fkin it, cut it into fteaks, feafon it with fait, nutmeg, and pepper; make a good cruft, lay a layer of pork, then a large layer of pippins pared and cored, a little fugar, enough to fweeten the pye, then another layer of pork; put in half a pint of white wine, lay fome butter on the top, and clofe your pye. If your pye be large, it will take a pint of white wine. To make a Devonfhire Squab Pyc. MA K E a good cruft, cover the difn all over, put at the bottom a layer of fliced pippins, ftrew over them fome fugar, then a layer of mutton-fteaks cut from the loin, well feafoned with pepper and fait, then another layer of pippins; peel fome •nions and flice them thin, lay a layer all over the apples, then a layer of mutton, then pippins and onions, pour in a pint of wa- ter ; fo clofe your pye and bake it. The Complete Housewife. A Neat’s-Tongue Pye. Half boil the tongues, blanch and flice them; feafoit them with favoury fpice, with balls, fliced lemon and butter* and dole the pye. When it is baked pour into it a ragoo. To make Mince Pyes the beffc way. T AKE three pounds of fuet fhred very fine, and chopped as fmall as poflible, two pounds of raifins ftoned, and chopped as fine as poflible, two pounds of currants nicely picked, wafhed, rubbed, and dried at the fire, half a hundred of fine pippins, pared, cored, and chopped fmall, half a pound cf fine fugar pounded fine, a quarter of an ounce df mace, a quarter of an ounce of cloves, two large nutmegs, all beat fine; put all to- gether into a great pan, and mix it well together with half a pint of brandy, and half a pint of fack; put it down clofe in a ftone-pot, and it will keep good four months. When you make your pyes, take a little difh, fomething bigger than a foup" plate, lay a very thin crult all over it, lay a thin layer of meat, and then a thin layer of citron cut very thin, then a layer of mincemeat, and a thin layer of orange-peel cut thin, over that a little meat, fqueeze half the juice of a fine Seville orange of lemon, and pour in three fpoonfuls of red wine; lay on your cruft, and bake it nicely. Thefe pyes eat finely cold. If you make them in little patties, mix your meat and fweetmeats ac- cordingly. If you chufe meat in your pyes, parboil a neat’s" tongue, peel it, and chop the meat as fine as poflible, and mix with the reft j or two pounds of the infide of a firloin of beef boiled. To make Mince Pyes of Veal, FROM a leg of veal cut off four pounds of the flefhy part m thick pieces, put them in fcalding wafer, and let it juft boil; then cut the meat in fmall thin pieces, and fkin it 3 it muft be four pounds after it is fcalded and fkinned} to this quantity put nine pounds of beef fuet well fkinned; Hired them very fine e'ght pippins pared and cored, and four pounds of raiftns of the fun ftoned ; when it is Aired very fine put it in a large pan, or on a table to mix, and put to it one ounce of nutmegs grated, half an ounce of cloves, as much mace, a large fpoon- ful of fait, above a pound of fugar, the peel of a lemon Aired exceeding fine; when you have feafoned it to your palate, put in feven pounds of currants, and two pounds of ratlins ftoned and Aired ; when you fill your pyes, put into every one feme &red lemon with its juice, feme candied leroon-peel and citron *The Complete Housewife.' in flices; and juft as the pyes go into the oven, put into every one a fpoonful of fack and a fpoonful of claret, fo bake them. To make a Potatoe Pye. BOIL three pounds of potatoes, peel them, make a good cruft and lay in your difh ; lay at the bottom half a pound of butter, then lay in your potatoes, throw over them three tea- fpoonfuls of fait, and a fmall nutmeg grated all over, fix eggs boiled hard chopped fine, throw all over, a tea-fpoonful of pep- per ftrewed all over, then half a pint of white wine. Cover youc pye, and bake it half an hour, or till the cruft is enough. A fine Potatoe Pye for Lent. FIRST make your forcemeat, about two dozen of fmall oyfters juft fcalded, and when cold chopped fmall, a ftale roll grated, and fix yolks of eggs boiled hard, and bruited fmall with the back of a fpoon; feafon with a little fait, pepper, and nut- meg, fome thyme and parfley, both fhred fmall; mix thefe to- gether well, pound them a little, and make it up in a ftiff pafte, with half a pound of butter and an egg worked in it j. juft flour it to keep it from flicking, and lay it by till your pye is lit, and put a very thin pafte in your difh, bottom and fides; then put your forcemeat, of an equal thicknefs, about two fingers broad, about the fides of your difh*, as you would do a pudding cruft 5 duft a little flour on it, and put it| down clofe j then fill your pye, a dozen of potatoes, about the bignefsof a fmall egg, fine- ly pared, juft boiled a walm or two, a dozen yolks of eggs boiled hard, a quarter of a hundred of large oyfters j uft fcalded in their own liquor and cold, fix morels, four or five blades of mace, fome whole pepper, and a little fait butter on the bottom and top j then lid your pye, and bake it an hour; when it is drawn, pour in a caudle made with half a pint of your oyfter liquor, three or four fpoonfuls of white wine, and thickened up with butter and eggs; pour it in hot at the hols on, the top, and fhak? it together,, and ferve it. To make an Onion Pye. WASH and pare feme potatoes, and cut them in flices* peel Come onions, cut them in flices pare feme apples and flice them, make a good cruft, cover your difti, lay a quarter of a pound of butter all over, take a quarter of an ounce of mace beat fine, a nufhieg grated, a tea-fpoonful of beaten pepper, three tea-fpoonfuls of fait, mix all together, ftrew fome over the batter, lay a layer of potatoes, a layer of onion, a layer of ap= pie, and a layer of eggs, and fo on till you have filled your pye. brewing a little of the feafoning between each layer, and a quarter of a pound of butter in bits, and fix fpoonfuls of water, Clofe your pye, and bake it an hour and a half. The Complete Housewife. To make an Artichoke Pye; BOIL the bottoms of eight or ten artichokes, fcrape and tnake them clean from the core; cut each of them into fix parts 5 feafon them with cinnamon, nutmeg, fugar, and a little fait; then lay your artichokes in your pye. Take the marrow of four or five bones, dip your marrow in yolks of eggs and grated bread, and feafon it as you did your artichokes, and lay it or* the top and between your artichokes; then Jay on fliced lemon, barberries and large mace; put butter oii the top, and clofe up your pye ; then make your lean of white wine, fack, and fugar ; thicken it with yolks of eggs, and a bit of butter; when your pye is drawn, pour it in, fhake it together, and ferve it hot. To make a Skirret Pye. BOIL your biggeft fkirrets, blanch them, and feafon them With cinnamon, nutmeg, and a Very little ginger and fugar. Your pye being ready, lay in your fkirrets; feafon alfo the marrow of three or four bones with cinnamon, fugar, a little fait, and grated bread. Lay the marrow in your pye, and the yolks of twelve hard eggs cut in halves, a handful of cbefhuts boiled and blanched, with fome candied orange-peel indices. Lay butter on the top, and lid your pye. Let your caudle be white wine, verjuice, fome fack and fugar; thicken it with the yolks of eggs, and when the pye is baked, pour it in, and ferve it hot. Scrape fugar on it. To make a Cabbage-Lettuce Pye. TAKE fome of the largeft and hardeft cabbage-lettuces you can get, boil them in fait and water till they are tender, then lay them in a colander to drain ; have your pafte laid in pour pattipan ready, and lay Jbulter on the bottom ; then lay in your lettuce, fome artichoke-bottoms, fome large pieces of mar- row, the yolks of eight hard eggs, and fome fcalded forrel; bake <*t, and when it comes out of the oven, cut open the lid, and pour in a caudle made with white wine and fugar, thickened with eggs; fo ferve it hot. 138 The Complete House wife; To make an Apple and a Pear Pye. MAKE a good puff-pafte cruft, lay fome round the fides of the difli, pare and quarter your apples, and take out th 6 cores, lay a row of apples thick, throw in half the fugar you defign for your pye, mince a little lemon-peel fine, throw over and fqueeze a little lemon over them, then a few cloves, here and there one, then the reft of your apples and the reft of your fugar. You muft fweeten to your palate, and fqueeze a little more lemon. Boil the peeling of the apples and the cores in fome fair water, with a blade of mace, till it is very good; ftrain it and boil the fyrup with a little fugar, till there is but very little and good, pour it into your pye, put on your upper cruft and bake it. You may put in a little quince or marmalade, if you pleafe. 'Thus make a pear pye, but don’t put in any quince. You may butter them when they come out of the oven; or beat up the yolks of two eggs and half a pint of cream, with a little nutmeg, fweetened with fugar, take off the lid and pour in the cream. Cut the cruft in little three corner pieces, ftick about the pye and fend it to table. To make a Cherry Pye. MA K E a good cruft, lay a little round the fides of your difb, throw fugar at the bottom, and lay in your fruit and fugar at top. A few red currants does well with them; put on youir lid, in a flack oven. Make a plumb pye the fame way and a goofberry pye. If you would have it red, let it ftand a good while in the oven, af- ter the bread is drawn, A cuftard is very good with the goof- berry pye. A Fifli Pye.' TAKE of foies, or thick flounders, gut and walh them, and juft put them in (balding water to get off the black fkin; then cut them in fcollops, or indented, fo that they will join and lie in the pye as if they were whole ; have you pattipans in readinefs, with puff-pafte at the bottom, and a layer of butter on it; then feafon your fifh with a little pepper, fait, cloves, mace, and nutmeg, and lay it in your pattipans, joining the pieces together as if the fiih had not been cut; then put in forcemeat balls made with fifh, dices of lemon with the rind on, whole yolks,of hard eggs, and pickled barberries; then lid your pye and bake it; when it is drawn, make a caudle of oyfter liquor 33* Complete Housewife, and white wine thickened up with yolks of eggs and a bit of butter ; ferve it hot. To make an Eel Pye. MAKE a good cruft, clean, gut, and wafti your eels very Well, then cut them in pieces half as long as your finger 5 feafon them with pepper, fait, and a little beaten mace to your palate, either high or low. Fill your difh with eels, and put as .much water as the difh will hold; put on your cover and bake them well. To make a Turbot Pye. GUT, wafh, and boil your turbot; feaibn it with a little pepper, fait, doves, mace, nutmeg, and fweet-herbs fhred fine; then lay it in your pye, or pattipan, with the yolks of fix eggs boiled hard; a whole onion, which mull be taken out when it is baked. Put two pounds of frefh butter on the top ; clofe it up; when it is drawn, ferve it hot or cold ; it is good cither way. , To make an Oyfter Pye. MAKE good puff-pafte, and lay a thin fheet in the bot- tom of you.r pattipan ; then take two quarts of large oyfters, Wafh them well in their own liquor, take them out of it, dry them, and feafon them with fait, fpice, and a little pepper, all beaten fine; lav fome butter in the bottom of your pattipan, then lay in your oyfters and the yolks of twelve hard eggs whole, two or three fweei-breads cut in dices, or lamb-ftones, or for want of thefe a dozen of larks, two marrow-bones, the marrow taken out in lumps, dipped in the yolks of eggs, and feafoned as you did your oyfters, with fome grated bread dufted on it, and a few forcemeat balls: when all thefe are in put fome but- ter on the top, and cover it over with a fheet of puff-pafte, and bake it; when it is drawn out of the oven, take the liquor of the oyfters, boil it, fkim it, and beat it up thick with butter, and the yolks of two or three eggs; pour it hot into your pye, (hake it well together, and ferve it hot. MAKE a good puff pafte, and lay it in your pattipan, then take the middle piece ot falmon, feafon it pretty high with pep- per, fait, cloves and mace, cut it in three pieces, then lay a layer of butter, and a layer of falmon, till all is in ; make force- meat bails of an eel, chop it fine with the yolks of hard eggs. To make a Salmon Pye. lthe Complete Housewife; two or three anchovies, marrow, (or, if for a fafting-day, but- ter) fweet-herbs, fome grated bread, and a few oyflers and grated nutmeg, fome fmall pepper, and a little fait; rpake it up with raw eggs into balls, fome long, fome round, and lay them about your falmon; put butter over all, and lid your pye , an hour will bake it. To make a Carp Pye.’ TA K E a large carp, fcale, wafh, and gut it clean; take an eel, boil it-juft a little tender, pick off all the meat and mince it fine, with an equal quantity of crumbs of bread, a few fweet- herbs, a little lemon-peel cut fine, a little pepper, fait, and grated nutmeg, an anchovy, half a pint of oyfters parboiled and chop- ped fine, the yolks of three hard eggs cut fmall, roll it up with a quarter of a pound of butter, and fill" the belly of the carp. Make a good cruft, cover the difh, and lay in your carp ; faver the liquor you boil your eel in, put in the eel bones, boil them with a little mace, whole pepper, an onion, fome fweet-herbs, and an anchovy. Boil it till there is about half a pint, ftrain it, add to it a quarter of a pint of white wine, and a lump of but- ter mixed in a very little flour ; boil it up, and pour into your pye. Put on the lid, and bake it an hour in a quick oven. If there be any forcemeat left after filling the belly, make balls of it, Mid put into the pye. If you have not liquor enough, boil a few fmall eels, to make enough to fill your difh. To make a Soal Pye. MAKE a good cruft, cover your difh, boil two pounds of eels tender, pick all the flefli clean from the bones, throw the bones into the liquor you boil the eels in, with a little mace and fait, till it is very good, and about a quarter of a pint, then ftrain it. In the mean time cut the flefh of your eel fine, with & little lemon-peel fhred fine, a little fait, pepper, and nutmeg, a few crumbs of bread, chopped parfley, and an anchovy ; melt a quarter of a pound of butter, and mix with it, then lay it in the difti, cut the flefh of a pair of large foals, or three pair of very fmall ones, clean from the bones and fins, lay it on the force- meat and pour in the broth of the eels you boiled; put the lid' of the pye on, and bake it. You fhould boil the bones of the foals with the eel bones, to make it good. If you boil the foal bones with one or two little eels, without the forcemeat, youf pye will be very good. And thus you may do a turbot. To make a Flounder Pye. GUT fome flounders, wafh them dean, dry them in a doth, juft boil them, cut off the meat dean from the bones, lay a good *The Complete Housewife. 141 cruft over the difti, and lay a little frefh butter at the bottom, and on that the fifh ; feafon them with pepper and fait to your mind. Boil the bones in the water your fifh was boiled in, with a little bit of horfe-radilh, a little parfley, a very little bit of lemon- peel and a cruft of bread. Boil it till there is juft enough liquor for the pye, then ftrain it, and put it into your pye 5 put on the top-cruft, and bake it. To make a Herring Pye. SCALE, gut, and wafti them very clean, cutoff the heads, fins, and tails. Make a good cruft, cover your difh, then fea- fon your herrings with beaten mace, pepper, and fait; put a little butter in the bottom of your difh, then a row of herrings, pare fome apples and cut them in thin flices all over, then peel forae onions, and cut them in flices all over thick, lay a little butter on the top, put in a little water, lay on the lid, and bake it well 142 T&? Complete Housewife. PART 111. New and Approved RECEIPTS in CONFECTIONARY. CHAP. I. Tbs Preparation of SUGARS, of CANDIES, PRESERVES, &c. To clarify Sugar, BREAK into your preferving-pan the white of an egg, put in four quarts of water, beat it up to a froth with a whiflc, then put in twelve pounds of fugar; mixed together, fet it over the fire, and when it boils put in a little cold water; fo do fOr four or live times, till the feum appears thick on the top; then remove it from the fire, and let it fettle j then take off the feum, and pafs it through your ftraining-bag. Note, If the fugar do not appear very fine, you muft boil if again before you flrain it; otherwife, in boiling it to a height, will rife over the pan. To boil Sugar to the Degree called Smooth. WHEN your fugar is thus clarified, put what quantity you have occafion for over the fire, to boil fmooth ; the which you will prove by dipping your fkimmer into the fugar, and then touching it with your fore-finger and thumb; in opening them you will fee a fmall thread drawn betwixt, which immediately breaks, and remains in a drop on your thumb; thus it is a little fmooth; then boiling more, it will draw into a larger firing if then it is become very fmooth. *The Complete Housewife. The blown Sugar. 801 Hi your fugar longer than the former, and try it thus, viz. dip in your fkimmer, and take it out, fhaking off what fugar you can into the pan, and then blow with your mouth ftrongly through the holes ; and if certain hubbies or bladders blow through, it is boiled to the degree called blown. The feathered Sugar. THIS is a higher degree of boiling fugar ; which is to be proved by dipping the fkimmer, when it has boiled fomewhat longer j fllake it firft over the pan, then give it a fudden flirt behind you; if it be enough, the fugar will fly off like feathers. The crackled Sugar. IS proved by letting it boil fomewhat longer; and then dipping a flick into the fugar, which immediately remove into a pot of cold water, Handing by for that purpofe, drawing off the fugat that cleaves to the flick ; if it becomes hard, and will fnap in the water, it is enough ; if not, you muft boil it till it comes to that degree. Note, Your water muft be always very cold or it will deceive The Carmel Sugar. I S known by boiling yet longer; and is proved by dipping a flick, as aforefaid, firft in the fugar and then in the water: but this you mtift obferve, when it comes to the carmel height, it will fnap like glafs the moment it touches the cold \yater, which is the nnheft and laft degree of boiling fugar. Note, Obferve that your fire be not very fierce when you boil this, left, flaming up the fides of your pan, it fhould caufe the fugar to burn, and fo difcolour it. To make little Things of Sugar, with Devices ki them. TAKE gum-*dragant fteeped in rofe water, have fome double refined fugar fearced, and make it up into pafte j fome of your paftes you may colour with powders and juices, what co- lour you pleafe, and make them up in what fhapes you like; colours by themfelves or with white, or white without the co- lours ; in the middle of them have little pieces of paper, with fome pretty finart leniences wrote on them j t)tey will in com- pany make much mirth. The Complete Housewife. To make Sugar of Rofes, and in all Sorts of Figures, CLIP off the white from the red bud, and dry it in the fun ; to one ounce of that finely powdered, take one pound of loaf.fugar; wet the fugar in role-water, (but, if in feafon, take the juice of rofes) boil it to a candy height, put in your powder of rofes, and the juice of a lemon ; mince all well together, put it on a pye-plate, and cut it into lozenges, or make it into any figures you fancy, as men, women, or birds ; and if you «rant for ornaments in your defert, you may gild ©r colour them, as in the wormwood cakes. To make Orange Chips crifp. PARE your oranges very thin, leaving as little white on the peel as poifible ; throw the rinds into fair water as you pare them off, then boil them therein very faff till they are tender, Hill filling up the pan with boiling water as it waftes away; then make a thin fyrup with part of the water they were boiled in, and put the rinds therein, and jufi: let them boil; then tak# them off, and let them lie in the fyrup three or four days ; then boil them again, till you find the fyrup begins to draw between your fingers; then take them off from the fire, and let them drain through a colander; take out but a few at a time, becaufe, if they cool too Taft, it will be difficult to get the fyrup from them, which muff be done by paffing every piece of peel through your fingers, and laying them Tingle on a fieve, with the rind uppermoft ; the fieves may be fet in a ftove, or before the fire ; but in fummer the fun is hot enough to dry them ; three pounds of fugar will make fyrup to do the peels of twenty-five oranges. To preferve Seville Oranges liquid, as alfo Lemons. TAKE the beft Seville oranges and pare, them very neatly, and put them into fait and water for about two hours, then boil them very tender, till a pin will go into them eafily, then drain them well from the water, and put them into your pre- ferving-pan, putting as much clarified fugar to them as will cover them, laying a trencher or plate on them to keep them down ; then fet them over a fire, and by degrees heat them till they boil; let them have a quick boil, till the fugar comes all over them in a froth; then fet them by till next day, when you muft drain the fyrup from them, and boil it till it becomes very fmooth, adding Tome more clarified fugar; put it upon the oranges, and give them a boil; then fet them by till next day, when you muft do as the day before. The fourth day drain them, and ftrain The Complete MoFsewiEE; 145 your fyrup thro’ a bag, and boil it till it becomes very fmooth; theri take Tome other clarified fugar, boil it fill it blows very firong* and take fome jelly of pippins, as I {hall hereafter express,- with the juice of fome other oranges ; after they are preserved as above directed, take two pounds of clarified fugar, boil it to blow very firong; then one pint and a half of pippin jelly, ami the juice of four or five oranges j boil all together ; then put ia the fyrup that has, been ftrained arid boiled to be very fmooth,. a.'id give all a boil 5 then put your oranges into your pots, or glafles, and fill them up with the above made jelly5 when cold cot er them and fet them by for ufe. Mote, Ee fure in all your boilings to deaf away the {cum, othe-wife you will endanger their working j and if you find they will fwim above your jelly, you mail bind them down With the fprig of a clean whifk. To make a Compote of Oranges. CUT the rind off your oranges into ribs, leaving parti o£ the rind on ; cut them into eight parts, and throw them into boiling water; when a pin will eafily go through the rind, drain and put them into as much fugar, boiled, till it becomes fmooth, as will cover them; give all a boil together, adding fome juice of oranges to what fharpnefs you pleafe ; you may put a little pippin jelly into the boiling; when cold, they make pretty plates. To make Orange Rings and Faggots.* PARE your oranges as thin and as narrow as you can j put the parings intp water whilft you prepare the rings, which are done by cutting the oranges, fo pared, into as many rings as you pleafe} then cut out the meat from the infide, and put the rings and faggots into boiling water; boil them till they are tender, then put them into as much clarified fugar as will cover them *, fet them by till next day, then boil them all together, and fet them by till the day after; then drain the fyrup and boil it till very fmooth, then return your oranges into it, and give all a boil; the next day boil the fyrup till it rifes up to almofi: the top of your pan ; then return your oranges into it, give them 3 boil, and put them by in fome pot to be candied, whenever you {hall have occafioh. Zeft of China Oranges. PARE off the outward r.’nd of the oranges very tßin, and only firew it with fine powder fugar as much as their owl! Rioifirure will take* and dry them in a ho: ftove. *The Complete Housewife, To candy Orange, Lemon, and Citron. DRAIN what quantity you will candy clean from the fyrup, wafh it in lukewarm water, and Jay it on a fieve to drain ; then take as much clarified fugar as you think will cover what you will candy j boil it till it blows very ftrong, then put in your rings, and boil them till it blows again ; then take it from the fire, let it cool a little, and, with the back of a fpoon, rub the fugar againft the infide of your pan, till you fee the fugar be- comes white; then with a fork, take out the rings one by one, and lay them on a wire grate to drain; then put in your faggots, and boil them as before dire&ed ; then rub the fugar, and take them up in bunches, having fomebody to cut them with a pair of fciflars to what bignefs you pleafe, laying them on your wire to drain. Note, Thus you may candy all forts of oranges, lemon-peels, or chips; lemon-rings and faggots are done the fame way, with this diftindtion only, that the lemons ought to be pared twice over, that the ring may be the whiter ; fo will you have two forts of faggots, but you muft be fure to keep the outward rind from the other, ctherwife it will difcolour them. TAKE your figs when they are ripe, weigh them, and to every pound of figs add a pound of loaf fugar, wetted fo as to make a fyrup; put the figs in when the fyrup is made, that is, melted; let it not be too hot when you put them in 5 boil them gently, till they are tender, and put them up in pots. To keep them too long candied they lofe their beauty; but when you are defirous to ufe them, and you take any out of the pots, you nmft take care to add as much loaf fugar, boiled to a candy height, as will cover thofe remaining in the pots; but before you put the figs into the fugar, they muft be wafhed in warm water, and dried with a clean cloth ; let not your fyrup be boiled above a fyrup candy height; let the figs lie a day or two, then take them up, and lay them upon glafles to dry; they will candy in one hour’s lying in the fyrup, but it is better that they lie longer. To candy Figs. TAKE a very large china difti or glafs, that is deep, firft m: fee fome very fine rich calves-feet jelly, with which fill the difh about half the depth j when it begins to jelly, Have ready Tome Naples bifeuits, macaroons, and the little cakes called matrimony ; take an equal quantity of thefe cakes, break them in pieces, and flick them in the jelly before it be ftiff, all over very thick, pour over that a quart of very thick fweet cream. A grand Trifle. Tie Complete Housewife. 147 then lay all round, currant jelly, rafpberry jam,. and fome! calves-feet jelly, all cut in little pieces. With which gatnifts yoUr difh thick all round, intermixing them, and on them lay itiacaroons, and the little cakes, being firft dipped in Tack. Then take two quafts of the thickeft cream you can get* fweeten it with double refined fugar, grate into it the rinds of three fine large lemons, and whific it up with a whifk; take off the froth as it riles, and lay it in your difli as high as you can pollibly raife it; this is fit to go to the king’s table, if well made, and very excellent when it comes to be all mixed together. To make artificial Fruit* FIRST take care at a proper time of the year, to fave the ftalks of the fruit with the ftones to thefti; then get fome neat pretty tins made In the fhape Of the fruit you intend to make, leaving a hole at the top to put in the ftbne and ftalk, and they muft be fo contrived as to open in the middle to take out the fruit; there muft be made alfo A frame of Wood to fix them in, and in the making of the tins, care muft be taken to make them extremely fmooth in the infide, left by their rough- nefs they mark the fruit; as alfo that they are made of exaft fhape to what they represent; becaufe,- a defeat in either will not only give deformity to the artificial fruit, but likevvife rob the artift of the honour fhe would otherwife acquire, and for which the lady would undoubtedly ftand admired. Then take two cow-heels and a calve’s-foot; boil them in a gallon of foft water, till all boil to rags ; when you have a full quart of jelly, ftrain it through a fieve, pat it in a faucepan, fweeten it, put in fome lemon-peel with perfume, and colour it to the fruit you intend to imitate; ftir all together, give it a boil, and fill your tins; put in your ftones and the ftalks juft as the fruit grows; when the jelly is quite cold, open your tins for the bloom, and carefully duft powder-blue; an ingenious clever perfon may make great improvements on this artificial fruit, as Jt requires great nicety in the doing it j a little practice will per- fed! them in it. To make Chocolate Almonds. TAKE a pound of chocolate finely grated, and a pound and a half of the heft fugar finely I'-fted then leak gum-draganC in orange-fiower-water, and work them into what form you pleale ; the pafte muft be ftftf- dry them in a ftove. 7 o fnake Almond Loaves. , blanc# your almonds in hot water, and throw them into cold j then take their weight in double refined I'ugar finely The Complete Housewife, ftarced, beat them together till they come to a pafte; make them up into little loaves, and ice them over with fome white of egg and fugar; bake them on paper; if you pleafe you may throw your almonds into orange-flower-water, inftead of cold water. TAKE a pound and a half of treacle, two eggs beaten, half a pound of brown fugar, one ounce of ginger beaten ahd flfted j of cloves, mace and nutmegs altogether half an ounce, beaten very fine, coriander-feeds and carraway-feeds of each half an ounce, two pounds of butter melted ; mix all thefe to- gether, with as much flour as will knead it into a pretty ftiff pafte; then roll it out, and cut it into what form you pleafe ; bake it in a quick oven on tin plates ; a little time will bake it. To make Gingerbread. Another Method, TAKE three pounds of fine flour, and the rind of a lemon dried and beaten to powder, half a pound of fugar or more, as you like it, and an ounce and a half of beaten ginger ; mix all thefe well together, and wdt it pretty ftiff with nothing but treacle, make it into long rolls or cakes, as you pleafe; you may put candied orange-peel and citron in it: butter your paper you bake it on, and let it be baked hard. Another Sort of Gingerbread.’ TAKE half a pound of almonds, blanch and beat them till they have done (hining ; beat them with a fpoonfiil or two of orange-flower-water, put in half an ounce of beaten ginger, and a quarter of an ounce of cinnamon powdered j work it to a pafte with double refined fugar beaten and fifted 5 then roll it out, and lay it on papers to dry in an oven after pyes arc drawn. Another. T O one pound of flour, three quarters of a pound of fugar, and an ounce of nutmegs, ginger and cinnamon together, fecaten and fifted j a quarter of a pound of candied orange-peels or frefh peel cut in fmall ftripesj two ounces of Tweet butter ribbed in flour; take the yolks of two eggs, beat with eight fpoonfuls of Tack, and fix of yeaft, make it up in a ftiff pafte ; roll k thin, and cut it with a glafs t bake them and keep them dry.. Th Complete Housewife, 149 To make Dutch Gingerbread, TAKE four pounds of flour, and mix with it two ounces and a half of beaten ginger, then rub in a quarter of a pound of butter, and add to it two ounces of carraway-feeds, as much orange-peel dried and rubbed to powder, a few coriander-feeds bruifed, and two eggs; mix all up into a ftifF pafte with two pounds and a quarter of treacle; beat it very well with a rolling- pin, and make it up into thirty cakes; put in a candied citron ; prick them with a fork ; butter papers, three double, one white, and two brown; wafh them over with the white of an egg ; put them into an oven not too hot, for three quarters of an hour. To make Wigs. T AKE three pounds and a half of flour, and three quarters of a pound of butter, and rub it into the flour till none of it be feen ; then take a pint or more of new milk, and make it very warm, and half a pint of newale-yeaft, then make it into a light pafte; put in carraway-feeds, and what fpice you pleafe ; then make it up and lay it before the fire to rife; then work in three quarters of a pound of fugar, and then roll them into what form you pleafe, pretty thin, and put them on tin plates, and hold them before the oven to rife again, before you fct them in; your oven tnuft be pretty quick. Another Method. TAKE two pounds of flour, and a quarter of a pound of butter, as much fugar, a nutmeg grated, a little cloves and mace, and a quarter of an ounce of carraway-feeds, cream and yeaft as much as will make it up into a pretty light pafte ; make them up, and fet them by the fire to rife till the oven be ready, they will quickly be baked. To make the light Wigs. TAKE a pound and a half of flour, and half a pint of milk made warm, mix thefe together, and cover it up, and let it lie by the fire half an hour; then take half a pound of fugar, and half a pound of butter, then work thefe in the pafte, and make it into wigs with as little flour as poflTible; let the oven be pretty quick, and they will rife very much. To make very good Wigs. TAKE a quarter of a peck of the fineft flour, rub into it three quarters of a pound of frefh butter, till it is like grated &&e Complete Housewife, bread, fomething more than half a pound of fugar, half a nut- meg, and half a race of grated ginger, three eggs, yollcs and whites, beaten very well, and put to them half a pint of thick ale-yeaft, and three or four fpoonfuls of fack ; make a hole in your flour, and pour in your yeaft and eggs, and as much milk juft warm as will make it into a light pafte ; let it ftand before the fire to rife half an hour, then make it into a dozen and a half of wigs; wafh them over with eggs juft as they go into the oyen ; a quick oyen and half an hour will bake them. To make Buns. T A.K E two pounds of fine Hour, a pint of ale-yeaft, put a little lack in the yeaft and three eggs beaten, knead all thefe together with a little warm milk, a little nutmeg, and a little fait; then lay it before the fire till it rife very light; then knead in a pound of frefb butter, and a pound of round carraway- comfits, and bake them in a quick oven on flourpd papers in vvhat iliape you pleafe. To make French Bread, T A K E half a peck of fine flour, put to it fix yolks of eggs, jand four whites, a little fait, a pint of good ale yeaft, and as much new milk, made a little warm, as will make it a thin light pafte; flir it about with your hand, but by no means knead it: then have ready fix wooden quart difhes, and fill them with dough ; let them ftand a quarter of an hour to heave, and then turn them out into the oven ; and when they are baked, iafp them; the oven muft be tjuick. To make brown French Loaves, TAKE a peck of coarfe flour, and as much of the rafpings of bread beaten and fifted as will make it look brown, then wet it with a pint of good yeaft, and as much milk and warm water as will wet it pretty ftiff; mix it well, and fet it before the fire to rife; make it into fix loaves-, make it up as light a 5 you can, and bake it wejl in a quick pven. To make March-pane unboiled. TAKE a pound of almonds, blanch them and beat them in rot'e-water; when 'hoy are finely beaten, put to them half a pound of fugar, beat, and fearced, and work it to a pafte ; feme on wafers, and dry it in an oven; when it is cold, have ready the white of an egg beaten with rofe-water, and doublp refined fugar, Let it be as thick as butter, then draw your march-pane through it, and put it in the oven: 15 lyjll tee in 3 little time, then keep them for ufe, The Complete Housewife. 151 If you have a mind to have your march-pane large, cut it when it is rolled out by a pewter-piate, and edge it about the top lilce a tart, and bottom with wafer-paper, and fet it in the oven, and ice it as aforefaid : when the icing rifes, take it out, and ftrevv coloured comfits on it, or ferve Tweet-meats on it. To make March-pane. TAKE a pound of Jordan almonds, blanch and beat them in a marble mortar very fine; then put to them three quarters of a pound of double refined fugar, and beat them with a few drops of orange-flower-water; beat all together till it is a very good pafte, then roll it into what fhape you pleafe ; dufta little fine fugar under it as you roll it, to keep it from {ticking. To ice it, fearce double refined fugar as fine as flour, wet it with rote-water, and mix it well together, and with a brufli or bunch of feathers fpread it over your march-pane: bake them in an oven that is not too hot ; put wafer-paper at the bottom, and white paper under that. To keep them for ufe. To make a Jam of Rafpberries. To a quart of rafpberries, and a pint of currant juice, you muft have a pound and a half of fugar ; bruife your rafpberries well in a pan, put it over a charcoal fire, and let it boil enough j then put it into your pots. To make a Jam of Cherries. YOU muft firft of all ftalk and ftone your cherries, then bruife them in a pan with currants, and add fugar according to your quantity, and boil it till you think it is enough; then put it into your pots, and put paper over them. To make a Jam of Goofberries. GATHER your goofberries full ripe, of the green fort, top and tail them, and weigh them ; put a pound of fruit to three quarters of a pound of double refined fugar, and half a pint of water; boil your water and fugar together j {kirn it, and put in your goofberries, and boil them till they are clear and tender; then break them, and put them into your pots. A Tanfy. BOIL a quart of cream or milk with a flick of cinnamon, a quartered nutmeg, and a large blade of mace; when half cold, mix it with twenty yolks of eggs, and ten whites; flrain it, then put to it four grated bifcuits, half a pound of butter, a The Complete Housewife. pint of ipinach juice, a little tanfy, fack, orange-flower-water9 fugar, and a little fait; then gather it to a body over the fire, and pour it into your difil, being well buttered ; when it is baked turn it on a pye-plate j fqueeze on it an orange, grate on fugar, and garnifh it with fliced orange and a little tanfy. Mads in a difhj cut as you pleafe. To make a Tanfy to bake. TAKE twenty eggs, but eight whites, beat the eggs very well, and {lrani them into a quart of thick cream, one nutmeg, and three btfcuits grated, as much juice of fpinach, with a fprig or two of tanfy, as will make it as green as grafs ; fwcctcn it to your tafte ; then butter your difh very well, and fet it into an oven, no hotter than for cuftards j watch it, ,and as foon as it is done, take it out of the oven, and turn it on a pye-plate; ferape fugar, and fqueeze orange upon it* Garnifii the fifth. with orange and lemon, and ferve it up. To make a Goofberry Tanfy. PUT fome frefii butter in a frying-pan; when it is melted put into it a quart of goofherries, fry them till they are tender, and break them all to ma'ol; then beat feven eggs, but four whites, a pound of fugar, three fpoonfuls of fack, as much cream, a penny-loaf grated, and three fpoonfuls of flour; mix all thefe together, then put the goefberries out of the pan to them, and ftir all well together, and put them into a faucepan to thicken ; then put butter into the frying-pan, and fry then* brown : fifew fugar on the top. To make an Apple Tanfy. TAKE three pippins, /lice them round in thin fliees, and fry them in butter ; then beat four eggs, with fix fpoonfuls pf cream, a little role-water, nutmeg, and fugar j ftir them together, and pour it over the apples; let it fry a little, and |urn it with a pye-plate. Garniili with lemon, and fugar firewetj over it. V-' » ' k .' ' Balls for Lent, GRATE white bread, nutmeg, fait, Aired parfley, a very little thyme, and a little orange or lemon-peel cut final!; make them up into balls with beaten eggs, or you may add a fpoonful pf creaai j and rpl! them up in flour, and fry them. 5T2* Complete Housewife., CHAP. 11. Of TARTS. To make different Sorts of Tarts. T F you bake in tin patties, butter them, and you muft put a little cruft all over, becaufe of the taking them out ; if in china or glafs, no cruft but the top one. Lay fine fugar at the bottom, then your plumbs, cherries, or any other fort of fruit, and fugar at top ; then put on your lid, and bake them inr a flack oven. Mince pyes muft be baked in tin patties, becaufe of taking them out, and pufF-pafte is beft for them. All fweet tarts the beaten cruft is beft; but as you fancy. Apple, pear, apricot, &c. make thus; apples and pears, pare them, cut them into quarters, and core them ; cut the quarters acrofs again, fet them on in a faucepan with juft as much water as will barely cover them, let them fimmer on a flow fire juft till the fruit is tender; put a good piece of lemon-peel in the water with the fruit, then have your patties ready. Lay fine fugar at the bot- tom, then your fruit, and a little fugar at top; that you muft; put in at your difcretion. Pour over each tart a tea-fpoonful of lemon juice, and three tea -fpoonfuls of the liquor they were boiled in ; put on your lid, and bake them in a flack oven. Apricots do the fame way, only do not ufe lemon. As to preferved tarts, only lay in your preferved fruit, and put a very thin cruft at top, and let them be baked as little as poflible j but if you would make them very nice, have a large patty, the fize you would have your tart. Make your fugar cruft, roll it as thick as a halfpenny ; then butter your patties, and cover it. Shape your upper cruft on a hollow thing on purpofe, the fize of your patty, and mark it with a marking-iron for that pur- pofe, in what fhape youpleafe, to be hollow and open to fee the fruit through ; then bake your cruft in a very flack oven, not to difcolour it, but to have it crifp. When the cruft is cold, very carefully take it out, and fill it with what fruit you pleafe, lay on the lid, and it is done; therefore if the tart is not eat, your fweetmeat is not the worfe, and it looks genteel. io make a Chervil or Spinach. Tart, SHRED a gallon of fpinach or chervil very final!; put to it half a pound of melted butter, the meat of three lemons picked from the fldns and feeds; the rind of two lemons grated, a pound of fugar; put this in a difh or pattipan with pufF-pafte Pfl the bottom and top, and fo bake it; when it is baked, cut The Complete Housewife. off the lid, and put cream or cuftard over it, as you do codlln tarts; (crape fugar over it; Carve it cold; this is good among other tarts in the winter for variety. To make a Lemon Tart. T AKE three clear lemons, and grate off the omfide rinds; take the yolks of twelve eggs, and fix whites ; beat them very very well, fqueeze in the juice of a lemon ; then put in three quarters of a pound of fine powdered fugar, and three quarters of a pound of frefb butter melted; ftir all well together, put a Iheet of pafte at the bottom, and fift fugar on the top ; put it in a brifk oven, three quarters of an hour will bake it; fo ferve it to the table. TAKE fix large lemons, and rub them very well with fait, and put them in water for two days, with a handful of fait in it; then change them into frefh water without fait every other day for a fortnight; then boil them for two or three hours till they are tender; then cut them in half quarters. To make Orange or Lemon Tarts. and cut them thus = ( as thin as you can; then take pip- pins pared, cored and quartered, and a pint of fair water, let them boil till the pippins break ; put the liquor to your orange or lemon, half the pippins well broken, and a pound of fugar; boil thefe together a quarter of an hour; then put it in a gal- lipot, and fqueeze an orange in it if it be lemon, or a lemon if it is orange; two fpoonfuls are enough for a tart; your pattipans mult be fmall and {hallow ; put fine pufi pafte, and very thin ; a little while will bake ic. Juft as your tarts are going into the oven, with a feather or bruftr do them over with melted butter, and then fift double refined fugar on them, and this is a pretty icing on them. To make Puff-Pafte for Tarts. RUB a quarter of a pound of butter into a pound of fine flour; then whip the whites of two eggs to fnow, and with cold water and one yolk make it into a pafte; then roll it abroad, and put in by degrees a pound of butter, flouring it over the butter every time, roll it up, and roll it out again, and put in more butter : fo do for fix or feven times, till it has taken up all the pound of butter. This pafte is good for tarts, or any fmall things. *The Complete Housewife. 155 Another Pafte for Tarts. ONE pound of flour, three quarters of a pound of butter ; mix up together, and beat well with a a rolling-pin. Another. HALF a pound of butter, half a pound of flour, and half a pound of fugar; mix it well together, and beat it with a xolling-pin well, then roll it out thin. To lec Tarts. TAKE a little yolk of egg and melted butter, beat it very well together, and with a feather wafti over your tarts, and fife fugar on them juft as you put them into the oven. CHAP. 111. Of PASTIES and PUFFS. To make a Sweet-bread Pafty to fry or bake. T>ARBOIL your fwcet-breads, and fhred them very fine, with an equal quantity of marrow; mix with them a little grated bread, fome nutmeg, fait, the yolks of two hard eggs bruifed fmall, and fugar ; then mix up with a little cream and the yolk of an egg: make pafte with half a pound of the fineft flour, an ounce of double refined fugar beat and fifted, the yolks of two eggs, and white of one, and fair water ; then roll in half a pound of butter, and roll it out in little parties the breadth of your hand ; put your meat in, clofe them up well, £nd fry or bake them j a very pretty fide-dilh. To feafon and bake a Yenifon Pafty. BONE your haunch or fide of venifon, and take out all the finews and fkin ; and then proportion it for your pafty, by taking away from one part, and adding to another, till it is pf an equal thicknefs; then feafon it with pepper and fait, about an ounce of pepper; fave a little of it whole, and beat the reft} and mix with it twice as much fait, and rub it all over your venhbn, letting it lie till your pafte is ready. Make your pafte thus: a peck of fine flour, fix pounds of butter, a dozen of eggs j rub your batter in your flour, beat your eggs, and with *The Complete Housewife* them and cold water make up your pafte pretty ftifF; then drive it forth for yourpafty; let it be the thicknefs of a man’s thumb ; put under it two or three {beets of cap-paper well floured ; then have two pounds of beef fuet, flared exceeding fine; proportion it on the bottom to the breadth of your venifon, and leave a verge round your venifon three fingers broad, wafh that verge over with a bunch of feathers,or brufh dipped in an egg beaten, and then lay a border of your pafte on the place you waftied, and lay your venifon on the fuet; put a little of your feafoning on the fop, a few corns of whole pepper, and two pounds of very good frefti butter; then turn over your other fheet of pafte, fo clofe your pafty. Garnifh it on the top as you think fit j vent it in the middle, and fet it in the oven. It will take five or fix hours baking. Then break all the bones, wafli them, and add to them more bones, or knuckles j feafon them with pepper and fait, and put them with a quart of water, and half a pound of butter, in a pan or earthen pot; cover it over with coarfe pafte, and fet it in with your pafty ; and when your pafty is drawn and difhed, fill it up with the gravy that came from the bones. A Venifon Pafty. BONE your venifon, take out the griftles, fkin and films; to a fide of doe venifon three ounces of fait, and three quarters of an ounce of pepper : or to feven pounds of lean venifon, without the bones, put in two ounces and a half of fait, and half an ounce of pepper. To make Marrow Pafties. MAKE your little pafties the length of a finger, and as broad as two fingers, put in large pieces of marrow dipped in eggs, and feafoned with fugar, cloves, mace, and nutmeg; ftrew a few currants on the marrow; bake or fry them. To make little Pafties to fry. TAKE the kidney of a loin of veal or lamb, fat and all, fhred it very final!, feafon it with a little fait, cloves, mace, nutmeg, all beaten final], fome fugar, and the yolks of two or three hard eggs minced very fine ; mix all thefe together with a little fack or cream; put them in puff-pafte and fry them; ferve them hot. Apple Pafties to fry. PARE and quarter apples, and boil them in fugar and wa- ter, and a flick of cinnamon, and when tender, put in a little The Complete HousEwiPe. 157 white wine, the juice of a lemon, a piece of frefh butter, and a little ambergreafe or orange-flower-water; ftir all together., and when it is cold put it in puff-pafte; and fry them. Pafte for Pafties. RUB fix pounds of butter into fourteen pounds of flour, put to it eight eggs, whip the whites to fnow, and make it into a pretty ftiif pafte with cold water. To make Sugar Puffs. TAKE the whites of ten eggs, and beat them till they rife to a high froth ; put it in a ftone mortar, or wooden bowl, and add as much double refined fugar as will make it thick; put in feme ambergreafe to give it a tafte, and rub it round the mortar for half an hour; put in a few carraway-feeds, take a fheet of wafers and lay it on as broad as fix-pence and as high as you can; put them in a moderate hot oven half a quarter of an hour, and they will look as white as fnow. To make Seed Puffs. TAKE gum-dragant and fteep it in rofe-water; then take feme double refined fugar, fearce and wet it with fome gum as ftiif as pafte; work it with a fpoon till it becomes white, roll it out upon white paper very thin, and cut it out in fhapes with a jigging-iron, and bake it in an oven, taking care not to fcorch it. To make Lemon Puffs. TA K E a pound and a quarter of double refined fugar beaten and fifted, and grate the rind of two lemons, and mix well with the fugar; then beat the whites of three new-laid eggs very well, and mix it well with iyour fugar and lemon-peel; beat them together an hour and a quarter, then make it up in what form you pleafe ; be quick to fet them in a moderate oven; not take them off the papers till cold. To make Almond Puffs. TAKE Haifa pound of Jordan almonds, blanch and beat -them very fine with three or four fpoonfuls of rofe-water ; then take half an ounce of the fineft gum dragant fteeped in rofe- water three or four days before you ufe it, then put it to the almonds, and beat it together; then take three quarters of a pound of double refined fugar beaten and fitted, and a little fine *lhe Complete Housewife. flour, and put to it; roll it into what fhape you pleafe ; lay therft on white paper, and put them in an oven gently hot, and when they are baked enough, take them ofF the papers, and put them on a fieve to dry in the oven when it is almolt cold. To make PufF-Pafte. T O a peck of flour you muft have three quarters the weight in butterj dry your flour well, and lay it on a table; make a hole, and put in it a dozen whites of eggs well beaten, but firft break into it a third part of your butter ; then with water make up your pafte, then roll it out, and by degrees put in the reft of the butter. CHAP. IV. Of CUSTARD S. To make Cuftards. AK E two quarts of thick fweet cream, boil it with Tome bits of cinnamon, and a quartered nutmeg, keep it ftirring all the while, and when it has boiled a little time, pour it into a pan to cool, and ftir it till it is cool, to keep it from cream- ing ; then beat the yolks of fixteen eggs, the whites of but fix, and mix your eggs with the cream when it is cool, and fweeten it with fine fugar to your tafte, put in a very little fait, and fome rofe or orange-flower-water; then ftrain all through a hair fieve, and fill your cups or cruft; it muft be a pretty quick oven j when they boil up they are enough. Rice Cuftards. TAKE a quart of cream, and boil it with a blade of mace, and a quartered nutmeg; put into it boiled rice, well beat with your cream; mix them together, and ftir them all the while it boils on the fire ; when it is enough take it ofF, and fweeten to your tafte; put in a little orange-flower-water, pour it in your difhes; when cold ferve it. To make Almond Tourt. BLANC FI and beat half a pound of Jordan almonds very fine; ufe orange-flowei-waier in the beating your almonds 5 The Complete Housewife, 159 pare the yellow rind of a lemon pretty thick; boil it in water till it is very tender; beat it with half a pound of fugar, and mix it with the almonds, and eight eggs, but four whites, half a pound of butter melted, almoft cold, and a little thick cream; mix all together, and bake it in a difti with pafte at bottom. This may be made the day before it is ufed. To make Hafty Puddings, to boil in Cnftard Difhes. TAKE a large pint of milk, put to it four fpoonfuls of flour; mix it well together, fet it over the fire, and boil it into a fmooth hafty pudding ; fweeten it to your tafte; grate nutmeg in it, and when it is almoft cold, beat five eggs very well, and ftir into it; then butter your cuftard-cups, put in your ftuff, and tie them over with a cloth, put them in the pot when the water boils, and let them boil fomething more than half an hour; pour on them melted butter. To make a Cuftard Pudding. TAKE a pint of cream, and mix with it fix eggs well beat, two fpoonfuls of flour, half a nutmeg grated, a little fait, and fugar to your tafte; butter a cloth, put it in when the pot boils; boil it juft half an hour; melt butter for fauce. TAKE a pint of cream, and put into it two ounces of al- monds, blanched and beaten very tine with rofc or orange- flower-Water, or a little cream; let them boil till the cream is a little thickened, then fweeten your eggs, and keep it ftirring over the fire till it is as thick as you would have it; then put into it a little orange-flowcr-water, ftir it well together, and put it into china cups. N, B. You may make them without almonds. Boiled Cuftards. CHAP. V. All Sorts of C A K E Sv To make a rich great Cake *"p AK E a peck of flour well dried, an ounce of cloves and mace, half an ounce of nutmegs, as much cinnamon ; fceat the fpice weh, and mix them with your flour, anti a pound sTbe Complete Hoti se wife. and a half of fugar, a little fait, thirteen pounds of curfaftfS •Well wafted, picked and dried, and three pounds of raifins ftoned and cut into fmall pieces, mix ail thefe well together ; then make five pints of cream almoft fcalding hot, and put in- to it four pounds of frefh butter; then beat the yolks of twenty eggs, three pints of good ale-yeaft, a pint of Tack, a quarter of a pint of orange-flower-water, three grains of mufk, and fix grains of ambergreafe; mix thefe together, and ftir them into your cream and butter, then mix all in the cake, and fet it an hour before the fire to rife, before you put it into your hoop; mix your fweetmeats in it, two pounds of citron, and one pound of candied orange and lemon-peel, cut in fmall pieces; you muft bake it in a deep hoop ; butter the Tides, put two papers at the bottom, flour it and put in your cake; it muft have a quick oven, four hours will bake it; when it is drawn, ice it over the tops and Tides; take two pounds of double refined fa- gar beat and fifted, and the whites of fix eggs beaten to a froth, with three or four fpoonfuls of orange-flower-water, and three grains of mulk and ambergreafe together ; put all thefe in a ftone mortar, and beat them with a wooden peftle till it is as white as fnow, and with a brufh or bunch of feathers fpread it all over the cake, and put it in the oven to dry, but take care the oven does not difcolour it; when it is cold paper it j it will keep good five or fix weeks. To make an ordinary Seed Cake.'' TAKE fix pounds of fine flour, rub it into a thimbleful of carraway-feeds finely beaten, and two nutmegs grated, and mace beaten ; then heat a quart of cream hot enough to melt a pound of butter in it, and when it is no more than blood-warm, mix your cream and butter with a pint of good ale-yeaft, and then wet your flour witly it; make it pretty thin; juft before it goes into the oven, put in a pound of rough carraways, and fome citron fliced thin; three quarters of an hour in a quick oven will bake it. To make the Marlborough Cake.’ TAKE eight eggs, yolks and whites, beat and ftrain them, and put to them a pound of fugar beaten and fifted ; beat it three quarters of an hour together, then put three quarters of a pound of flour well dried, and two ounces of carraway- feeds; beat it all well together, and bake it in a quick oven ia broad tin pans. fbe Complete Housewife. 161 Another Sort of little Cakes. TAKE a pound of flour and a pound of butter, rub the buffer 3nto the flour, two fpoonfuls of yeafl: and two eggs, make it up Into a pafte ; flick white paper, roll your pafte out the thick- nefs of a crown, cut them out with the top of a tin canifler,- lift fine fugar over them, and lay them on the flicked paper; bake them after tarts an hour. To make the white Cake, TAKE three quarts of the fined flour, a pound and a half of butter, a pint of thick cream, half a pint of ale yeafl:, half a quarter of a pint of rofe-water and fack together, a quarter of an ounce of mace, nine eggs-, abating four whites, beat; them we;: five ounces of double refined fugar, mix the fugar and (p'ce air; a very little fait with your dry flour,' and keep out hall a pint of the flour to drew over the cake; when it is all mixed, melt the buttdr in the cream; when it is a little cool, drain the eggs into it, yead, &c. make a hole in the midft of the flour, pour all the Wetting in, flirting it round with your hand all one way till well mixed ; ftrew on the flour that was faved out, and fet it before the fire to rife, covered over with a cloth; let it {land fo a quarter of an hoar; you mud: have in feadinefs three pounds and a half of currants, wafhed and pick- ed, and well dried in a cloth ; mingle them in the pafte without kneading; put it in a tin hoop; fee it in a quick oven, or it will not rife ; it muff ftand an hour and a naif in the oven. To make Orange Cakes. PARE your oranges very thin, and tike off the white rinds in quarters; boil the white rinds very tender, and when they are enough, take them up, ferape the black off, and fqueeze them between two trenchers ; heat them in a ftone mortar to a fine pulp with a little fugar; pick the meat out of the oranges from the fkins and feeds, and mix the pulp and meat together,- and take the weight and half of fugar; boii the fugar to a candy height, and put in the oranges, dir them well together, and when it is cold drop them on a pye-plate, and let them in a ftove, ou may perfume them. To- the rinds of fix oranges put the meat O; nine lemons. Cakes are made the fame way, only as many rinds as meat, and twice the yeight of fugar. 1 o make Shrewfbury Cakes. TAKE to one pound of fugar three pounds of the fineft Sour, a nutmeg grated, Come beaten cinnamon y the fugar arid The Complete Housewife. fpice muff be fifted into the flour, and wet it with three egg?, and as much melted butter as will make it of a good thicknefa to roll into a paftej mould it well and roll it; cut it into what fhape you pleafe, perfume them, and prick them before they go into the oven. To make Almond Cakes, TAKE a pound of almonds, blanch and beat them exceed- ing fine with a little rofe or orange-flower- water j then beat three eggs, but two whites, and put to them a pound of fugar lifted; then put in your almonds, and beat all together very well; put fheets of white paper, and lay the cakes in what form you pleafe, and bake them; you may perfume them if you like it; bake them in a cool oven. To make Whetftone Cakes. TAKE half a pound of fine flour, and half a pound of loaf-fugar fearced, a fpoonful of carraway-feeds dried, the yolk of one egg, the whites of three, a little rofe-water, with am- bergreafe diflblved in it; mix it together, and roll it out as thin as a wafer, cut them with a glafs, lay them on floured papera and bake them in a flow oven. To make Portugal Cakes.' TAKE a pound and a quarter of fine flour well dried, and break a pound of butter into the flour, and rub it in, adding a pound of loaf-fugar beaten and fifted, a nutmeg grated, four perfumed plumbs, or feme ambergreafe; mix thefe well toge- ther, and beat feven eggs, but four whites, with three fpoon- fuls of orange-flower-water ; mix all thefe together, and beat them up an hour ; butter your little pans, juft as they are going into the oven, fill them half full, and fearce fome fine fugar over them ; little more than a quarter of an hour will bake them. You may put a handful of currants into fome of them; take them out of the pans as foon as they are drawn, keep them dry* they will keep good three months. To make Jumbals. TAKE the whites of three eggs, beat them well, and take off the froth; then take a little milk, and a little flour, near a pound, as much fugar fifted, and a few carraway-feeds beaten very fine; work all thefe in a very fliff parte, and make them into what form you pleafe ; bake them on white paper. jThe CoMPLEtE Housewife:. 163 To make a good Plumb Cake. TAKE four pounds of flour, put to it half a pbtfnd of loa£ fugar beaten and lifted, of mace and nutmegs half an ounce beaten fine, a little fait; beat the yolks of thirty eggs, the whites of fifteen, a pint and a half of ale-yeaft, three quarters Of a pint of fack, with tw6 grains of ambergreafe and two of fciuflc fteeped in it five or fix hours; then take a large pint of thick Cream, fee it on the fire, and put in two pounds of butter to melt, but not boil; theft put your flour in a bowl, make a hole in the midft, and pour in your yeaft, fack, cream, and eggs; mix it Well with your hands* make it up not too ftifF, fet it to the fire a quarter of an hour to rife; then put in feveft pounds of currants picked and walhed in warm water,- then dried in a coarfe cloth, and kept warm till you put them into your cake, which mix in as faft as you can, and put candied lemon, orange and citron in it; put it in your hoop, which mull be ready buttered and fixed ; fet it in a quick oven, bake it two hours or more; when it is near cold, ice it. Another Plumb Cake'.- TAKE four pounds of flour, four pounds of currants, and twelve eggs, half the whites taken out, near a pint or yea 11, a pound and a half of butter, a good half pint of cream, three quarters of a pound of loaf fugar, beaten inace, nutmegs and cinnamon, half an ounce, beaten fine; mingle the /pices and fugar with the flour ; beat the eggs well and put to them a quar- ter of a pint of rofe-watef, thre had a little mufk and amber- greafe diflblved in it j put the nutter ano cream imo a jrg, and put it in a pot of boiling water to melt; when you nave mixed the cake, ftrew a little flour over it; cover it with a very not ftapkin, and fet it before the fire to rife ; butter and flour your h°°P, and juft as your oven is ready, pur your currants into boiling water to plump ; dry them in hot cloth and mix them in your cake ; you may put in half a pound of candied oange* lemon, and citron; let not your oven be too hot, two hours will bake It, three if it is double the quantity; mix it with a broad pudding-fiick, not with your hands; when your cak is juft drawn, pour all over it a gill of brandy or fack.; then ice it. Another Plumb Cake with Almonds. TA K £ four pounds of fine flour dried we!i, five pounds of currants well picked and rubbed, but not waChed, five pounds of butter wafhed and beaten in orange-flower-water and fack, two pounds of almonds beaten very fins, tour pounds of egus The Complete Housewife. weighed, half the whites taken out, three pounds of doubt© refined fugar, three nutmegs grated, a little ginger, a quarter of an ounce of mace, as much cloves finely beaten; a quarter of a pint of the heft brandy; the butter muft be beaten to cream.* then put in your flour and all the reft of the things, beating it till you put it in the oven ; four hours will bake it, the oven muft be very quick; put in orange* lemon-peel candied, and citron, as you like. To make little Plumb Cakes. TAKE two pounds of flour dried in the oven, half a pound of fugar finely powdered, four yolks of eggs, two whites, half a pound of butter waftied with rofe-water, fix fpoonfuls of cream warmed, a pound and a half of currants unwafhed, but picked and rubbed very clean in a cloth, mix all together, make them into cakes, and bake them up in an oven almoft as hot as for manchet, let them ftand half an hour till they be coloured on both fides; then take down the oven lid;, and let them ftand a little to foak. An ordinary Cake to eat with Butter. TAKE two pounds of flour, and rub it into half a pound of butter ; then putt o it fome fpice, a little fait, a quartern and a half of fugar, half a pound of raifins ftoned, and half a pound of currants j make thefe into a cake, with half a pint of ale- ycaft, four eggs, and as much warm milk as you fee convenient; mix it well together; an hour and a half will bake it. This cake is good to eat with butter for breakfaft. A French Cake to eat hot. TAKE a dozen of eggs, a quart of cream, and as much flour as will make it into a thick batter; put to it a pound of melted butter, half a pint of fack, and one nutmeg grated ; mix it well, and let it ftand three or four hours; then bake it in a quick oven, and when you take it out, flit it in two, and pour a pound of butter on it melted with rofe-water; cover it with the other half, and ferve it up hot. A good Seed Cake. TAKE five pounds of fine flour well dried, and four pounds of Angle refined fugar beaten and fifted ; mix the fugar and flour together, and fift them thro’ a hair fievc ; then walk four pounds of butter in rofe or orange-flower-water ; you muft work the butter with your hand till it is like cream, beat twenty The Complete Housewife. 165 eggs, half the whites, and put to them fix fpoonfuls of fade ; then put in your flour, a little at a time, keeping it ftirring with your hand all the time; you muft not begin mixing it till the oven is almoft hot; you muft let it lie a little while before you put the cake into the hoop; when you are ready to put it into the oven, put into it eight ounces of candied orange-peel fliced, as much citron, and a pound and a half of carraway-comfits; mix all well together, and put it in the hoop, which muft be paper- ed at the bottom, and buttered ; the oven muft be quick ; it will take two or three hours baking ; you may ice it if you pleafe. Another Seed Cake. TAKE feven pounds of fine flour well dried, mix with it a pound of fugar beaten and fifted, and three nutmegs grated $ rub three pounds of butter into the flour; then beat the yolks of eight eggs, the whites of but four, and mix with them a lit- tle role-water, a quart of cream blood warm, a quart of a!e- yeaft, and a little fait; ftrain all into your flour, and put a pint of fack [in with it, and make up your cake ; put it into a but- tered cloth, and lay it half an hour before the fire to rife ; the mean while fit your paper, and butter your hoop; then take a pound and three quarters of bifcuit-comfits, and a pound and a half of citron cut in fmall pieces, mix thefe in your cake, and put it into your hoop, run a knife crofs down to the bottom ; a quick oven, and near three hours will bake it. Another. DRY two pounds of flour, then put two pounds of butter into it; beat ten eggs, leave out half the whites; then put to them eight fpoonfuls of cream, fix of ale-yeaft, run it through a fieve into the batter, and work them well together, and lay it a quarter of an hour before the fire ; then work into it a pound of rough carraways. Lefs than an hour bakes it. Another Seed Cake. TAKE a pound of flour, dry it by the fire, add to it a pound of fine fugar beaten and fifted; then take a pound and a quarter of butter, and work it in your hand till it is like cream; beat the yolks of ten eggs, the whites of fix ; mix all thefe to- gether with an ounce and a half of carraway-feeds, and a quar- ter of a piflt °f brandy ; it muft not ftand to rife. A rich Seed Cake, called the Nun’s Cake. TAKE four pounds of your fineft flour, and three pounds of double refined fugar beaten -md flfted, mix them togct? r. The Complete Housewife. land dry them by the fire till you prepare your other materials* Take to r pounds of butter, beat it in your hands till it is very loft like cream then beat thirty-five eggs, leave out fifteen whites, and itr.un out me treddles of the reft, and beat then) and the butter together till all appears like butter; put in four ox five fpoonfuls of rofe or orange flower-water, and beat it again; then take your flour and fugar, with fix ounces of car- raway feeds, and ftrew it in by degrees, beating it up all the time for two hours together; you may put in as much tin£hire of cinnamon or amhergreafe as you pleafe ; batter your hoop, and let it ftand three hours in a moderate oven. To make Sugar Cakes. ' TAKE three pounds of fine flour, dried well and lifted, pnd add two pounds of loaf-fugar beaten and lifted; put in the yolks of four eggs, a little mace, a quarter of a pint of rofe- water, and if you pleafe, you may diftblve mulk or amhergreafe in your fugar; mix all together, make it up to roll out, then bake them in a quick oven, and lift fome fugar on them. To make clear Cakes of Goofberries, TAKE your white Dutch goofberries when they are thorough ripe, break them with your fingers, and fqueeze out all the pulp into a fine piece of cambric or thick muflm, to run through clear; then weigh the juice and fugar one againft the other; then boil the juice a little while; then put in your fu- gar and let it diftblve, but not boil j Ikim ft and put it into jglaftes, and ftove it in a warm ftove. TAKE two pounds of double refined fugar, beat and lift it very fine, and likewife beat and fift a little fiarch and mix with it; then beat fix whites of eggs to a froth, and put to it fome gum-water; the gum rnuft be fteeped in orange-flower- water; then mix and beat all thefe together two hours and>put it on your cake ; when it is baked, fet it in the oven a quarter of an hoi. r. To Ice a great Cake. To make Cheefecakes. T AKE a pint of cream and warm it, and put to it five quarts of milk warm from the cow, then put renne* to it, and when it is come, put the curd in a linen bag or cloth, and Jet it dram well from the whey, but do not fqueeze it much; then put it in a mortar, and break the curd as fine as butter; then The Complete Housewife. 167 put to your curd half a pound of almonds blanched, and beaten exceeding fine (or half a pound of dry mackaroons beat very fine) if you have almonds, grate in a Naples bifeuit: but if you ufe mackaroons, you need not; then add to it the yolks of nine eggs beaten, a whole nutmeg grated, two perfumed plumbs dif- folved in rofe or orange* flower-water, half a pound of fine fu- gar, mix all well together; then melt a ptund and a quarter of butter, and ftir it well in, and half a pound of currants plump- ed ; let it ftand to cool till you ufe it. Then make your pufF- pafte thus: Take a pound of fine flour, and wet it with cold wa- ter, roll it ouc, and put into it by degrees a pound of frefh but- tery ufe it juft as it is made. Another Way to make Cheefecakes. TAKE a gallon of new milk, fet it as for a cheefe, and gently whey it; then break it in a mortar, fweeten it to your tafte; put in a grated nutmeg, feme rofe-water and Tack ; mix thefe together, and fet it over the fire, a quart of cream, and make it intoahafty pudding, mix that with it very well, and fill your pattipans juft as they are going into the oven; your oven muft be ready, that you may not ftay for that; when they rife well up they are enough. Make yolir pafte thus: Take about a pound of flour, and ftrew into it three fpoonfuls of loaf fegar beaten and lifted, and rub into it a pound of butter, one egg, and a fpoonful of rofe-water, the reft cold fair water; make it into a pafte, roll it very thin, and put it into your pans, and fill them almoft full. Another. T A K E a pound of potatoes when they are boiled and peeled, beat them fine; put to them twelve eggs, fix whites; then melt a pound of butter and ftir it in; grate half a nutmeg; you muft fweeten it to your palate with double refined fugar; then put a piece of pufF-pafte round the edges of the dilh; it muft not be over-baked; when the cruft is enough draw it. TAKE four quarts of new milk and rennet very cold, and when it is come to a curd and whey take half a pound of but- ter and rub it with the curd ; then boil a point of cream with 3 blade of mace and cinnamon, and as much grated Napies bif- cuit as will make it of the thicknefs of pancake barter, and when it k aimoft cold put it to your curd ; then put m a spoonful or tvvo of feck, and as many currants as you like, and put them into 3 puff-nalie. Another Method. The Complete Housewife, To make Cheefecakes without Rennet. T A K E a quart of thick cream, and fet it over a clear fire, With lome quartered nutmeg in it; juft as it boils up, put in I'vVe've eggs well beaten, and a quarter of a pound of frefh but- ter ; ftir it a little while on the fire, till it begins to curdle; then take it off, and gather the curd as for cheefe; put it in a clean cloth, tie it together, and hang it up, that the whey may run from it ; when it is pretty dry, put it in a ffone mortar, with a pound of butter,, a quarter of a pint of thick cream, fome fade, orange-ftower-water, and half a pound of fine fugar; then beat and grind all thefe very well together for an hour or more, till it is very fine; then pafs it through a bait fieve, and £ll your pattipans but half full; you may put currants in half the quantity if you pleafe ; a little more than a quarter of an hour will bake them; take the nutmeg out of the cream when it is boiled. To make Grange Cakes. CUT your oranges, pick out all their meat and juice free from the firings and feeds, and fet it by; then boil it, and fhift the water till your peels are tender; dry them in a cloth, mince them fma!l, and put them to the juice; to a pound of that, weigh a pound and a half of double refined fugar; dip your Jumps of fugar in water, and boil it to a candy height; take it off the fire, and put in your juice and peel; ftir it well, and when it is almoft cold put it in a fiafon, and fet it in a ftove; then lay it thin on earthen plates to dry, and as it candies fafhion it with your knife; and as they dry lay them on glafs; when your plate ip empty, put more out of your bafon. To make Lemon Cakes. GRATE off the yellow rind of your lemon, and fqueeze your juice to that peel; take two apples to every lemon, pare and core them, and boi| them clear, then put them to your lemon ; to a pound of this put two pounds of double refined fu- gar, then order it as the orange. Potatoe or Lemon Chsefecake. TAKE fix ounces of potatoes, four ounces of lemon-peel, four cwnces of fugar, four ounces of butter; boil tbe lemon- peel tender, pare and fcrape the potatoes, boil them tender and brullc them; beat the lemon-peel with the fugar, then beat all The Complete Housewife. 169 (together very well, and melt the butter in a little thick cream; mix all together very well, and let it lie till cold ; put cruft in your pattipans, and fill them little more than half full. Bake them in a quick oven half an hour, fift fome double refined fugar on them as they go into ; this quantity will make ja dozen final! pattipans. To make Lemon Cheefecakes. TAKE two large lemons, grate off the peel of both, and fqueeze out the juice of one; add to it half a pound of fine fugar, twelve yolks of eggs, eight whites well beaten ; then melt half a pound of butter in four or five fpoonfuls of cream; then ftir it all together and fet it over the fire, ftirring it till it begins to be pretty thick; take it off, and when it is cold fill your pattipans little more then half full ; put a fine pafte very thin at the bottom of the pattipans : half an hour with a quick even will bake them. Another Method. TAKE the peel of two large lemons, boil it very tender, then pound it well in a mortar, with a quarter of a pound or more of loaf fugar, the yolks of fix eggs, and half a pound of frefh butter; pound and mix all well together, and fill the pattipans but half full ; orange cheefecakes are done the fame way, only you muft boil the peel in two or three waters, to take out the bitternefs. To make Cheefecakes without Curd B E Al' two eggs very well, then put as much flour as will make them thick; then beat three eggs more very well, and put to the other, with a pint of cream, and half a pound of but- ter ; fet it over the fire, and when it boils put in your two eggs and flour; ftir them well, and let them boil till they be pretty thick; then take it off the fire, and feafon it with fugar, a lit- tle fait and nutmeg; put in the currants, and bake them in pat- tipans, as you do others, To make Almond Cheefecakes. T AKE a good handful or more of almonds, blanch them in warm water, and throw them in cold; pound them fine, and in the pounding put a little fade, or orange-flower-water, to keep them from oiling; then put to your almonds the yolks of two hard eggs, and beat them together j beat the yolks 170 *lhe Complete Housewife. of fix eggs, the whites of three, and mix with your almonds, and half a pound of butter melted, and fugar to your tafte j mix ail well together, and ufeit as other chcefecake fluff. CHAP. VI. Of B I S C U I T S. To make Drop Bifcuits. '"pAKE eight eggs, and one pound of double refined fugar beaten fine, and twelve ounces of fine flour well dried 5 beat your eggs very well, then put in your fugar and beat it, and then your flour by degrees, beating it all very well together for an hour without ceafing ; your oven muft be as hot as for half- penny bread ; then flour fome (beets of tin, and drop your £1 feu its what bignefs you pleafe, and put them into the oven as faft as you can; and when you fee them rife, watch them; and if they begin to colour, take them out again, and put in more; and if the firft are not enough, put them in again; if they are right done, they will have a white ice on them; you may put in carraway-feeds if you pleafe; when they are all baked, put them all in the oven again till they are very dry, and keep them in your ftove. To make little Cracknels. TAKE three pounds of flour finely dried, three ounces of lemon and orange-peel dried, and beaten to a powder, an ounce of coriander-feeds beaten and fearced, and three pounds ©f double refined fugar, beaten fine and fearced ; mix thefe to. gether with fifteen eggs, half of the whites taken out, a quarter of a pint of rofe-water, as much orange-flower water j beat the eggs and water well together, then put in your orange-peel and coriander-feeds, and beat it again very well with two fpoons, one in each hand; then beat your fugar in by little and little, then your flour by a little at a time, fo beat with both fpoons an hour longer j then ftrew fugar on papers, and drop them the bignefs of a walnut, and fet them in the oven; the oven muft be hotter than when pyes are drawn; do not touch them with your finger before they are baked j let the oven be ready for them againft they qre done j be careful the oven does not colour them. *The Complete Housewife, To make the thin Dutch Bifcuit. T A K E five pounds of flour,' two ounces of carraway-feeds, half a pound of fugar, and fomething more than a pint of milk; warm the milk, and put into it three quarters of a pound ■fif butter; then make a hole in the middle of your flour, and put in a full pint of good ale-yeaft; then pour in the butter and milk, and make thefe into a pafte, letting it Hand a quarter of an hour by the fire to rife; then mould it and roll it, into cakes pretty thin ; prick them all over pretty much, or they will blif- ter ; bake them a quarter of an hour. Another Bifcuit. T O a quart of flour take a quarter of a pound of butter, and a quarter of a pound of fugar, one egg, and what carra- way-feeds you pleafe; wet it with milk as liiff as you can, then roll them out very thin, cut them with a fmall glafs, bake them on tin plates; your oven muft be flack; prick them very well Juft as you fet them in, and keep them dry when baked. Another. TAKE a pound of loaf-fugar beaten and lifted, and half a pound of almonds blanched and beat in a mortar, with the whites of five or fix eggs; put your fugar in a bafon, with the yolks of five eggs; when they are both mingled, ftrew in your almonds ; then put in a quarter of a pound of flour, and fill your pans faft; butter them and put them into the oven ; ftrew fugar over them, bake them quick, and then turn them on a paper, and put them again into the oven to harden. BEAT fix eggs very well with a fpoonful of rofe-water, then put jn a pound and two ounces of loaf-fugar beaten and fitted; ftir jt together till it is well mixed in the eggs, then put in as much flour as will make it thick enough to lay out in drops upon Iheets of white paper; ftir it well together till you are ready to drop it on your paper; then beat a little very fine fugar ano put it into a lawn fieve, and fift fome on them, the oven muft not be too hot, and as foon as they are baked, whilft they are hot, pull off" the papers from them, and put them in a fieve, and fet them in an oven to dry ; keep them in boxes with papers between, To make little hollow Bifcuits. 172 ffle Complete Housewife, To make Ratafia Bifcuit. TAKE four ounces of bitter almonds, blanch and beat them as fine as you can ; in beating them put in the whites of four eggs, one at a time ; then mix it up with fitted fugar to a light pafte; roll them, and lay them on wafer paper, and on tin plates; make the pafte fo light that you may take it up with a fpoon j bake them in a quick oven. To make the hard Bifcuit. TAKE half a pound of fine flour, one ounce of carraway- feeds, the whites of two eggs, a quarter of a pint of aie-yeaft, and as much warm water as will make it into a ftifF pafte ; then make it into long rolls, bake it an hour; the next day pare it round, then flice it in thi'n flices, about half an inch thick; dry it in the oven ; then draw it, turn it, and dry the other fide ; they will keep the whole year. TAKE fix yellow rinds well beat, with a pound of double refined fugar, and whites of four eggs, till come to a pafte; lay them on wafer paper, fo bake them on tins.. To make Lemon Bifcnir. CHAP. VII. Of elegant ORNAMENTS for the TABLE. \KT HEN a filver web, or a defert is to be fpun, always take * v particular care that your fire is clear, and a pan of water upon the fire, to keep the heat from your face and ftomach, for fear the heat fhould make you faint; you muft not fpin it before a kitchen fire, for the fmaller the grate is, fo that the fire be clear and hot, the better able you will be to fit a long time be- fore it, for if you fpin a whole defert, you will be feveral hours about it ; be fure to have a tin box to put eveiy bafket in you fpin them, and cover them from the air j keep them warm, until you have done the whole as your receipt directs you. if you fpin a gold web, take care your chafing-difti is burnt clear, before you fet it upon the table where your mould is, fee your ladle on the fire, and keep ftirring it with a wood fkewer till it juft boils, then let it cool a little, for it will not fpin when it is boiling hot, and if it grows cold it is equally as bad, but as it cools on the fides of your ladle, dip the point of I'be Complete Housewife. your knife in, and begin to fpin round your mould as long as it will draw, then heat it again. The only art is to keep it of a proper heat, and it will draw out like a fine thread, and of a gold colour. It is a great fault to put in too much fugar at a time; for often heating takes the moifture out of the fugar, and burns it, therefore the heft way is to put in a little at a time, and clean out your ladle. When you make a hen or bird-neft, Jet part of your jelly be fet in your bowl, before you put on your flummery, o: if raw ; for if your jelly is warm, they will fettle to the bottom and mix together. If it be a fifh-pond, or a tranfparent pudding, put in n r jelly at three different times, to make your fifh or fruit kep a proper diftance one from another, and be fure your j- is very clear and ftiff, or it will not fhew the figures, nor keep whole ; when you turn them out, dip your bafon in warm wa- ter, as your receipt directs; then turn your difli or falver upon the top of your bafon, and turn your bafon upfide down. When you make flummery, always obferve to have it pretty thick, and your moulds wet in cold water, before you put in your flummery, or your jelly will fettle to the bottom, and the cream fwim at the top, fo that it will look to be two different colours. If you make cu(lards, do not let them boil after the yolks are in, but ftir them all one way, and keep them of a good heat till they be thick enough, and the rawnefs of the eggs is gone off. When you make whips or fyllabubs, raife your froth with a chocolate mill, and lay it upon a fieve to drain, it will be much prettier, and will lie upon your glaffes, without mixing with your wine, or running down the ffdes of your glaffes; and whatever you make, keep them in a cool airy place, for a clofe place will give them a bad tafte, and foon fpoil them. To fpin a Silver Web for covering Sweetmeats. TAKE a quarter of a pound of treble refined fugar, in one lump, and let it before a moderate fire on the middle of a filver falver, or pewter plate, fet it a little aflant, and wnen it begins to run like clear water to the edge of the plate or faiver, have ready a tin cover, or china bowl fet on a liool, with the mouth downward, dole to your fugar, that it may not cool by carrying too far ; then take a clean knife, and take up as much of the fyrup as the point of the knife will hold, and a fine thread will come from the point, which you muft draw as qua !c as poffible backwards and forwards, and aifo around the mo. Id, as long as it will fpin from the knife ; be very careful you do not drop the fyrup on the web, if you do, it will fpoil it; then dip your knife into the fyrup again, and take up more, and fo keep Complete Housewife. fpinning till your fugar is done, or your web is thick enough 5 be fure you do not let the knife touch the lump on the plate that is not melted, as it will make it brittle, and not fpin at all. If your fugar is fpent before your web is done, put frefh fugar on a clean plate or falver, and not fpin from the fame plate again. If you do not want the web to cover the fweetmeats immedi- ately, fet it in a deep pewter difh, and cover it with a tin covfer, and lay a cloth over it, to prevent the air from getting to it, and fet it before the fire. It requires to be kept warm, or it will fall. When your dinner or fupper is difhed, have ready a plate or d:tb5 of the fize of your web, filled with different coloured fweetmeats, and fet your web over it. To fpin a Gold Web for covering Sweetmeats. TA K £ four ounces of tieble refined fugar, beat it in a marble mortar, and lift it through a hair fieve j then put it in a filver or brafs ladle, but filver makes the colour better; fet it over a chafing-dilh of charcoal, that is burnt clear; fet it on a table, and turn a tin cover or china bowl upfide down upon the fame table, and when your fugar is melted, it will be of a gold colour; take your ladle off the fire, and begin to fpin it with a knife, the fame way as the filver web ; when the fugar begins to cool and fet, put it over the fire to warm, and fpin it as be- fore, but do not warm it too often, as it will turn the fugar of a bad colour; if you have not enough fugar, clean the ladle before you put in more, and fpin it till your web is thick enough; then take it off, and fet it over the fweetmeats, as you did the filver web. To make a Defert of Spun Sugar. SPIN two large webs, turn one upon the other to form a globe, and put in the infide of them a few fprigs of final! flow- ers and myrtle ; fpin a little more round to bind them together, and fet them covered clofe up before the fire ; then fpin two more on a leflfer bowl, and put in a fprig of myrtle, and a few fmall flowers; bind them as before, fet them by, and fpin two more lefs than the laft; put in a few flowers, bind them and fet them by; then fpin twelve couple on tea-cups of three different fizes, in proportion to the globes, to reprefent bafkets, and bind' them two and two as the globes with fpun fugar; fet the globes on a filver falver, one upon another, the largefl: at the bottom, and fmalleft at the top ; when you have fixed the globes, run two fmall wires through the middle of the largefl globes, aero is each other; then take a large darning needle and filk, and run it through the middle of the largefl bafkets; crofs it at the bot- tom, and bring it up to the top, and make a loop to hang them on the wire; do lo with the refl of your bafkets, hang the *The Complete Housewife. 175 largeft balkets on the wires, then put two more wires a little Ihorter acrofs, through the middle of the fecond globes, and put the ends of the wires out betwixt the bafkets, and hang on the four middle ones j then run two more wires fhorter than the laft thro’ the middle of the top globe, and hang the bafkets over the loweft; flick a fprig of myrtle on the top pf your globes, and fet it on the middle of the table.—Obferve you do not put too much fugar down at a time for a filver web, becaufe the fugar will lofe its moifture, and run in lumps inftead of drawing out; nor too much in the ladle, for the gold web will lofe its colour by heating too oft. You may make the bafkets of a filver, and the globes of a gold colour, if you chufe them. THOUGH the making of flummery may here appear as an arriclc out of place, yet the reader will foon find, that fhe Would be at a lofs in the management of fome of the following receipts, were not this article previoufly given. Take one Ounce of bitter, and one of Tweet almonds imo a bafon, pour Over them fome boiling water, to make the fkins come off, which is called blanching ; ftrip off the fkins, and *hrow the kernels into cold waterj then take them out and beat min a marble mortar, with a little rofe- water to keep them from oiling, when they are beat, put them into a pint of caif’s-foot flock ; fet it over the fire, and fweeten it to your tafte with loaf fugar; as foon as it boils ftrain ir through a piece of muflin or gauze. «ad When a little cold put it into a pot of thick cream, and keep ftirring it often, till it grows thick and cold ; wet your moulds in cold water, and pour in the flummery, and let it fland five or fix hours at leaft before you turn them out; if you make the flummery ftifF, and wet the moulds, it will turn out without putting it into warm water, for water takes off" the figures of the mould, and makes the flummery look dull. N. B. Be careful you keep ftirring it till cold, or it will run in lumps when you turn it out of the mould. To make Flummery. To make a Filh-pond. FILL four large fifti-moulds with flummery, and flx fmall Ones; take a china bowl, and put in half a pint of ftiff dear calf’s-foot jelly ; let it ftand till cold, then lay two of the fmall fifties on the jelly, the right fide down, and put in half a pint more jelly i let it ftand till cold ; then lay in the four fmall fifties acrofs one another, that when you turn the bowl upfide the heads and tails may be feen; then almofl fill your fiowl with jelly, and let it ftand till cold ; then lay in the jelly four large fifties, fill the bafon quite full with jelly, and let n a *.The Complete Housewife. Hand till the next day ; when you want to ufe it, fet your bovtr to the brim in hot water for one minute; but take care that you’ do not let the water go into the bafon ; lay your plate on the top of the bafon, and turn it upfide down ; if you want it for the middle, turn it out upon afalver. Be fure you make your jelly very ftiff and clear. To make a HenVnett. TAKE three or five of the fmalleft pullet eggs you can get, fill them with flummery, and when they are ftift and cold, pee) off the fheils; pare off the rinds of two lemons very thin* and boil ■*k in in fugar and water to takeoff the bitterndsj when they are cold, cut them in long fhreds to imitate draw ; then nil a .a: n one-third full of ftiff calf’s-foot jelly, and let it Hand t: old j then lay in the fhreds of the lemons, in a ring, about ■ > inches high in the middle of your bafon, ftrew a few corns of fagoe to look like barley, fill the bafon to the height of and let it Hand till cold ; then lay your eggs of flum- m :;y in the middle of the ring that the ftraw may be Teen round, fill the bafon quite full of jelly, and let it ftand. Turn it out the fame way as directed for the fifh-pond. To make Blomange of Ifinglafs. BOIL one ounce of ifinglafs in a quart of water till it is reduced to a pint, then put in the whites of four eggs, with two fpoonfuls of rice water, to keep the eggs from poaching, and fugar to your tafte; run it through a jelly bag, then put to it two ounces of fweet, and one ounce of bitter almonds j give them a fcald in your jelly, put them through a hair fieve, and put it in a china bowl. The next day turn it out, and ftick it all over with almonds blanched and cut lengthway. Garnifh- with green leaves or flowers. Green Biomange of Ifinglafs. DISSOLVE your ifinglafs, and put to it two ounces of fweet, and two ounces of bitter almonds, with as much juice of fpinach as will make it green, and a fpoonful of French brandy; fet it over a ftove fire till it be almoft ready to boil, and then ftrain it thro’ a gauze fieve ; when it grows thick put it into a mellon mould, and the next day turn it out. Garniih it with red and white flowers. Clear Blomange. TAKE a quart of ftrong calf’s-foot jelly, fkim off the fafc and ftrain it, beat the whites of four eggs, and put them to your The Complete Housewife. jelly; fet it over the fire, and keep flirting it till it boils ; then P°ur it into a jelly-bag, and run it through feveral times till it is clear; heat one ounce of fwcet almonds, and one of bitter, to a oafte, with a fpoonful of rofe water fqueezed through a cloth; then mix it wi h you'jelly, and three fpobnfuls of very good cream ; fet ir over the fire again, and ke-p ftirring it tii! ir s alrr.oti booing; then poiir if into a biiwl, and ftir it very often? til it is almoft cold; after which wee your moulds, and fill fheni. Yellow Flummery. . TAKE two ounce? of ifinglafi, beat ir ard open it, put it into a bowl, and pout a pint of boiling water upon it j cover it up till aim oft cold, then add a pint of white wine, r juice of two lemons with the rind of mm, the yolks of eight eggs' heat well, fweeteh it to your tafte, put it in a tofting-pan and keep ftirring it ; when it boils ft ram it through a fine fieve. Where alinofl: cold rent it into cups or moulds.. A good Greer). LAY ah ounce of gambouge in a quarter of a pint of wa- ter, and put an ounce and a half of good ftone blue in a little Water; when they are both diflhlved, mix them together ; add a quarter of a pint more water, and a quarter of a pound of fine fugar; boil it a little, then put ir in a gaily pot, cover it clofe and it will keep for years. Be careful not to make it too deep' a 1 green, for a very little will do at a time. Gilded Fife in Jelly, MAKfE a little clear blorhange as is direcStred in the preced- ing receipt ; then fill two large fifh moulds with it, and when it is cold turn it out, and gild them wirh gold leaf, or ftrew them' with gold and filver bran mixed ; then lay them on a foup- dilh, and fill it with clear thin calf’s-foot jelly :it muft be jb thin that they will fwim in it. If you have no jelly, Ltfbon- Wine, or any kind of pale made wines, will do. Hen and Chickens in Jelly. MA K E fome flummery, with a large quantity of1 (vveet almonds in it; colour a little of it brown with chocolate ar i >ut it in a mould the fhape of a hen *, then colour fome moie Summery with the yolk of a hard egg beat as fine as pollibk,, but leave part of your flummery white ; ih h fill the moulds • f ftven- chickens', three with white flummery, and three with - *lhe Complete Housewife. low, and one the colour of the hen ; when they are cold tura them into a deep difli; put under and round them lemon-peel boiled tender and cut like ftraw, and a little clear calfVfoot jelly under them, to keep them in their places; let it ftand till it isftiff, and then fill up your difli with more Jelly. To make a Defart Ifland. TAKE a lump of pafte, and form it into a rock three inches broad at the top; colour it, and fet it in the middle of a deep china difh ; fet a call figure on it, with a crown on its head, and a knot of rock-candy at the feet; then make a roll of pafte an inch thick, andftick it on the inner edge of the difh, two parts round, and cut eight pieces of eringo-roor, about three inches long, and fix them upright to the roll of pafte on the edge ; make gravel walks of fhot comfits, from the middle to the edge of the difh, and fet fmail figures in them ; roll out fome pafte. and cut it open like Chinefe rails ; bake it, and fix it on either fide of one of the gravel walks, with gum ; have ready a web of fpun fugar, and fet it on the pillars of eringo- root, and cut part of the web off, to form an entrance where the Chinefe rails are. To make a Floating Ifland GRATE the yellow rind of a large lemon into a quart of cream, and put in a large glafs of Madeira wine ; make it pretty fweet with loaf-fugar, mill it with a chocolate-mill, to a ftrong froth, take it off as it rifes, and lay it upon a fieve to drain all night; then take a deep glafs difh, and lay in your froth, with a Naples bifeuit in the middle of it; beat the white of an egg to a ftrong froth, and roll a fprig of myrtle in it to imitate fnow flick it in the Naples bifeuit, and lay all over your froth currant jelly, cut in very thin pour over it very fine ftrong calf’s-foot jelly, and when it grows thick, lay it all over, till it looks like a glafs. When your difh is full to the brim, let it ftand till it is quite cold and ftiff, then lay on rock candied fweetmeats upon the top of your jelly, and ft.eep and fwans to pick at the myrtle; ftick green fprigs in two or three places upon the top of your jelly, amongft your fhapes.—• You muft not put the fhapes on the jelly till you are going to fend it to the table. Another Method. TAKE calf’s-foot jelly that is fet, break it a little, bat not too much, for it will make it frothy, and prevent it from looking dear t have ready a middle-fused turnip* and rub it .over The Complete House wife. with gum-water, or the white of an egg; then ftrew it thick over with green £hot comfits, and ftick in the top of it a fprig of myrtle, or any other pretty green fprigj put your broken jelly round it, fet fheep, or fwans, upon your jelly, with either a green leaf, ora knot of apple-pafte undef them, to keep the jelly from diflblving. There are (beep and fwans made for that purpofe. You may put in fnakes, or any wild animals of the fame fort. To make the Pcocky lOand. MAKE a little ftiff fltimmery, and put it into five fifK moulds; wet them before you put it in : when it is ftiff turn it out, and gild them with gold leaf; then take a deep china difh, fill it near half full of clear calfV foot jelly, and let it ftand til! it is fet; then lay on your fifties, and a few dices of red currant jelly, cut very thin round them ; then rafp a fmall French roll, and rub it over with the white of an egg, and ftrew all over it filver bran, and glitter mixed together ; ftick a fprig of myrtle in it, and put it into the middle of your difh ; beat the white of an egg to a very high froth, then hang it on your fprig of myrtle like fnow, and fill yonr difh to the brim with clear jelly. When you fend it to table, put lambs and ducks upon your jelly, with either green leaves, or mofs under them, with their heads to- wards the myrtle. To make Moonftiine. T A K E the fhapes of a half-moon, and five or feven ftars; wet them, and fill them with flummery; let them ftand till they are cold, then turn them into a deep china difh, and pour le- mon-cream round them, made thus: Take a pint of fpring water, put to it the juice of three lemons, and the yellow rind of one lemon, the whites of five eggs well beaten, and four ounces of loaf fugar; then fet it over a flow fire, and ftir it one way till it looks white and thick. If you let it boil it will Ourdle. Then ftrain it through a hair fieve, and let it ftand till it is cold ; beat the yolks of five eggs, mix them with your whites, fet them over the fire, and keep flifring it till it is al- fnoft ready to boil, when you mult pour it into a bafon ; when, it is cold pour it among your moon and ftars. Garnifh with flowers. TAKE a deep china difh, turn the mould of a half-moon, and feven ftars, with the bottom Fide upward in the dijfh ; lay a weight upon every mould to keep them down; then make fame flummery, and fill your difh with it; when it is cold and ftdf, take your moulds carefully out, and fill the vacancy with deaf To make Moon and Stars in Jelly. The Complete Housewife. calf’s-foot jelly; you may colour your flummery with cochr- neal and chocolate, to make it look like the Iky, and your moon and ftars will fhew more clear. Garnifh with rock-candy fweetmeats. TAKE a pmt of ftiff flummery, and make part of it a pretty pink colour, with the colouring for the flummery ; dip a potting pot in cold-water, and pour in ied flummery, the thick- nefsof a crown-piece; then the fame of white flummery, and another of red, and twice the thicknefs of white flummery at the top; one layer muft be ftifF and cold before you pour on another ; then take five tea-cups, and put a large fpoonful of white flummery into each tea-cup, and let them ftand all night; then turn your flummery out of your potting-pots, on the back of a plate wet with cold water, cut your flummery into thin flices, and Jay them on a china difh ; then turn your flummery out of the cups on the dift), and take a bit out of the top of every one, and lay in half of a preferved apricot; it will con- fine the fyrup from difcolouring the flummery, and make it like the yolk of a poached egg. Garnifh with flowers. To make Eggs and Bacon in Flummery. Solomon’s Temple in Flummery. MAKE a quart of ftiff flummery, divide it into three part?, make one part a pretty pmk colour, with a little cochineal bruifed fine, and fteeped in French brandy ; ferape one ounce of chocolate very fine, d'ffolve it in a little ftrong coffee, and mix it with another part of your flummery, to make it a light ftone colour: the laft part muft be white. Wet your temple mould, and fix it in a pot to ftand even; then fill the top of the temple with red flummery to the fteps, and the four points with white; then fill it up with chocolate flummery; let it ftand the next day, then loofen it round with a pin, and ftaake it loofe very gently, but do not dip your mould in warm water, as it will take off the glofs, and fpoil the colour; when you turn it out, ftick a (mail fprig, or a fiower-ftalk, down from the top of every point, for it will ftrengthen them, and make it look pretty : lay round it rock-candy fweetmeats. To make a Di£K of Snow. T AKE twelve large apples, put them in colei water, and' fet them over a very flow fire, and when they are fofr, put them upon a hair fieve ; take off the ikin, and put the pulp into a a baton ; then beat the whites of twelve eggs to a very ftrong froth, beat and fift half a pound of double refined fugar, and itrevy it over the eggsj beat the pulp of your apples to a ftrong; The Complete Housewife. 181 froth, then beat them all together till they are like a fliff fnow, lay it upon a china difh, heap it up as high as you can, and fee round it green knots of pafte, in imitation of Chinefe rails ; ftick a fprig of myrtle in the middle of the difti, and ferve it up. To make black Caps. TAKE fix large apples, and cut a flice of the bloftom end; put them in a tin, and fet them in a quick oven till they are brown ; then wet them with rofe-water, and grate a little fugar over them ; fet them in the oven again till they look bright, and very black ; then take them out, and put them into a deep china difh or plate, and pour round them thick cream cuftard, or white wine and fugar. To make Green Caps. TAKE codlings juft before they are ripe, green them as you would for preferving, then rub them over with a little oiled butter, grate double refined fugar over them, and fet them in the oven till they look bright, and fparkle like froft ; .then take them out and put them into a deep china difh, make a very fine cuftard, and pour it round them; ftick Angle flowers in every apple, and ferve them up. The Complete Housewife. PART IV. Of Preparing BACON, HAMS, and TONGUES, and Making BUTTER, CHEESE, &c. CHAP. I. Of Preparing BACON, &c. To fait Bacon, B%?UT'your flitches of bacon very fmooth, make np || holes in it; to about threefcore pounds of bacon, ten pounds of fait; dry your fait very well, and pf make it hot, then rub it hard over the outfide, or fldnny part, but on the i'nfide lay it all over, without rubbing, only lightly on, about half an inch thick. Let it lie on a flat board, that the brine mav run from it nine days; then mix with a quart of hot fait, two ounces of falt- petre, and drew it all over your bacon ; then heat the reft of your fait, put over it, and let it lie nine days longer ; then hang it up a day, and put it in a chimney where wood is burnt, and |here let it hang three weeks or more, as you fee occahon. To make Weftphalia Bacon. MAKE a pickle as follows: Take a gallon of pump water, 3 quarter of a peck of bay fait, as much of white-falt, a pound of petre fait, and a quarter of a pound of falt-petre, a pound of coarfe Elgar, and an ounce of focho tied up in a rag; boil all thefe together very well, and let it ftand til! it is cold; then put in the pork, and let it lie in this pickle a fortnight; then take it out, and dry it over Taw duft; this pickle will do tongues, but you muft firft let the tongues lie fix or eight hours in pump- water, to take out the.fliminels: and when you haye laid them in the pickle, dry them gs you* pork. ne Complete Housewife. 183 To fait and dry a Ham of Bacon. TAKE bay-falt, and put it in a veflel of water fuitable to the quantity of hams you do ; make your pickle ftrong enough to bear an egg with your bay-falt; then boil and fkim it very well ; then let the pickle be thoroughly cold, and put into it fo much red faunders as will make it out of the colour of claret ; then let your pickle ftand three days before you put your hams into it ; the hams muft: lie in the pickle three weeks; then care- fully dry them where wood is burnt. To fait Hams, or Tongues, &c. TAKE of bay-falt a peck, of fak-petre four ounces; three pounds of very brown fugar; put to all thefe water till it will but juft bear an egg ; after it is well Birred lay in the hams fo that they are covered with the pickle ; let them lie three weeks, if middling hams, if large, a month; when you take them out, dry them well in a doth and rub them with bay fait, then hang them up to dry, and fmoke them with faw-duft every day for a fortnight together ; the chimney you hang them in muft be of a moderate heat; the pickle muft be raw, and not boiled. This*quantity is enough to fait fix hams at a time. When you take them out, you may boil the pickle, and fkim it clean, putting in fome frefh fait. If you keep your hams till they are dry Slid old, lay them in hot grains, and Jet them lie till cold, then'wrap them up in hay, and boil them tender ; fet them on in cold wafer whfen they are dry, the houghs being before flopped with fait, and tied up dofe in brown paper, to keep out the flies'. Neats hearts, tongues, or hogs cheeks, do well in the fame pickle; the beft way is to rub hams with bay-falt and fugar three or four days before you put them in this pickle. TAKE three or four gallons of water, put to it four pounds of bay-falt, four pounds of white-fait, a pound of petre-falt, a quarter of a pound of falt-petre, two ounces of prunella-ialt, a pound of brown fugar ; let it boil a quarter of an hour; fkim it well, and when it is cold fever it from the bottom into the veflel you keep it in. Let hams lie in this pickle four or five weeks. A clod of Dutch beef as long. Tongues a fortnight. Cpllared beef eight or ten days. Dry them in a ftove, or with wood in a chimney. Another Method. T& Complete Housewife. TAKE to every two ounces of falt-petre, a pint of pctre- falt, and rub it well, alter it is finely beaten, ftrew it over youjr tongue, and then beat a pint of bay-falt, and rub that on over it, and every three days turn it; when it has lain nine or ten days, hang it in wood fmoke to dry. Do a hog’s-head this way. For a ham of porlc or mutton, have a quart of bay-falt, half g, found of petre fait, a quarter of a pound of fait petre, a quar- ter of a pound of brown fugar, all beaten vecy fine, mixed to- gether, and rubbed well over it; let it lie a fortnight; turn ic often, ap,d then hang it up a day to drain, and dry it in wood- fffioke. To dry Tongues. To dry a Leg of Mutton like Pork. TAKE a large leg of mutton, and beat it down fiattifti with a cleaver, to make it like VVeftphalia ham ; then take two ounces of falt-petre, beat it fine, rub it all over your mutton, and let it lie all night; then make a pickle with bay-falt and pump-water* ftrong enough to bear an egg, put you mutton into it, and let it lie ten days ; then take it out and hang it in a chimney where wood is burnt., till it is thorough dry, which will be about three weeks. Boil it with hay, till it is very tender j do it in cold weather, or it will not keep well. To make Saufages. TAKE three pounds of fat, and three pounds of lean porks cut the lean into thin flices, and ferape every flice, and throw away the fkm ; have tfie fat cut as fmail as can be; mix fat and lean together, fhred and mix them well ; two ounces and a half of fait, half an ounce of pepper, thirty cloves, and three or four large blades of mace, fix fpoonfuls of fage, two Ipoonfuls of rqfemary cut exceeding fine, with three nutmegs graced ; beat fix eggs, and work them well together with a pint of water that has been boiled, and is perfectly cold ; if you put in no herbs, flice a penny white loaf in cream, fieep it all night, and work it in well with faufage-meat, with as much cream as will iniute the bread. If you put in raw water, the Haulages are faid not to keep to well as when it is boiled. Very fine Saufages. T A K E a leg of pork or veal ; pick it clean from &in or fat, and to every'pound of lean meat pot two pounds of beef fuet pi- iced from the lie:ns ; fhred the meat and fuel feverally very fine; then mix them well together, and add a large The Complete Housewife. handful of green fage (bred very fmall, feafon it with graied nutmeg, fait and pepper ; mix it well, and prefs it down (aid in an earthen pot, and keep it for ufe. When you use them, foil them up with as much egg as will make them roil frm’o h, hut ufe no flour; in ro.ling them up, make them the In?h of >'our finger, and as thick as two fingers : fry them in clan he 4 fuet, which mu ft be boiling hot before you put them in. Keep them rolling about in the pan ; when they arc fried cfiruugh ihu y 3re enough. To make Dutch Beef. TAKE the lean part of a buttock ot beef raw ; rub It weft yvith brown fugar all over, and let it he in a pan or tray iw<» <>r three hours, turning it three or four times; .hen ai- n well With common fait and falt-petre, tand lei ft leafiitnigh , turn- ing it every day ; then roll it very fiiait jn a coaMetimh, put it in a cheefe prel's a day and a night, and hang n to ty m a chimney'. When you boil it, you muft pi titin a o< th, when ft is cold, it will cut out into Ihners as Dutch bed. To dry Mutton to cut out in Shivers as Dutch Beef, TAfCE a middling leg ol mutton, then take ha f a pound of brown fugar, rub it hard all over your mutton, and set it tie twenty-four hours ; then take an ounce anu a halt oi laij: petre, and mix it with a pound of common lab, and rub that all over the mutton every other day, till it is all on, and ttu he nine days longer *, keep the place tree from brine, and hang it up to dry three days; then (moke it in achimnev whtr wood is burnt; the fire muft not be too hot; a fortnight will d, y it: boil it like other hams, and yvhen it is cold cut it oui in Ihivers like Dutch beef. To prepare Hung Beef. MAKE a ftr ng bnne with bay (alt, petre faft, and pump- water, and (teep therein a ib of beef fui mm da,s j then hang it up m a chimney w here wood or faw dull is burnt; when it is a little drv, wa(h the outfide wuh hood ;w" or three times, to make it look black, and when it is dried enough, boil it for ufe/ TO 3 pound of beef, put a pound of bay-fait, two ounces of falt-petre, and a poi nd of (dear mixed with the o. r , . n fait; let it lie lix weeks m this brine, turning it e.tr da'., dry it and bon it. Another Method. ‘The Complete Housewife. To prepare the fine hanged Beef. THE piece that is fit to do, is the navel-piece, and let it hang in your cellar, as long as you dare for ftinking, till it begins to be a little fappy; take it down, and wafh it in fugar and water; wafh it with a clean rag very well, one piece after another, for you may cut that piece in three; then take fix penny-worth of falt-petre, and two pounds of bay-fait; dry it, and pound it finall, and mix with it two or three fpoonfuls of brown fugar, and rub your beef in every place very well with it; then take of common fait, and drew ail over it as much as you think will make it fait enough; let it lie clofe, till the fait be diffolved, which will be in fix or feven days ; then turn it every other day, the undermoft uppermoft, and fo for a fort- night ; then hang it where it may have a little warmth of the fire; not too hot to roaft it. It may hang in the kitchen a fortnight; when you ufe it, boil it in hay and pump water, very tender: it will keep boiled two or three months, rubbing it with a greafy cloth, or putting it two or three minutes into boiling water to take off the mouldinefs. A Pickle for Pork which is to be eat foon. YOU muft take two gallons of pump-water, one pound of bay-falt, one pound of coarfe fugar, fix ounces of falt-petre; boil ir all together, and fkim it when cold. Cut the pork in what pieces you pleafe, lay it down clofe, and pour the liquor over it. Lay a weight on it to keep it clofe, and cover it clofe from the air, and it will be fit to ufe in a week. If you find the pickie begins to fpoil, boil it again, and fkim it; when it is cold, pour it on your pork again. CUT the leg of veal like a ham, then take a pint of bay-fait, two ounces of falt-petre, and a pound of common fait ; mix them together, with an ounce of juniper-berries beat; rub the ham well, and lay it in a hollow tray, with the fkinny fide downwards. Bade it every day with the pickle for a fortnight, and then hang it in w ood-fmoke for a fortnight. You may boil it, or parboil it and roaft it. In this pickle you may do two or three tongues, or a piece of pork. To make Veal Hams. To tirake Beef Hams. YOU mu ft take the leg of a fat, but fmall beef, the fat Scotch or Welch cattle is heft, and cut it ham-fafhion. Take an ounce of bay-fait, an ounce of falt-petre, a pound of commo The Complete Housewife. 187 farlt, and a pound of coarfe fugar (this quantity for about four- teen or fifteen pounds weight, and fo accordingly, if you pickle thewhole quarter) rub it with the above ingredients, turn it every day, and bafte it well with the pickle for a month : take it out and roll it in bran or faw-duft, then hang it in wood-fmoke, where there is but little fire, and a conftant fmoke, for a month ; then take it down, and hang it in a dry place, not hot, and keep it for ufe You may cut a piece oft as you have occafion, and either boil it or cut it in raftiers, and broil it with poached eggs, or boil a piece, and it eats fine cold, and will ftiiver like Dutch beef. After this beef is done, you may do a thick brifket of beef in the fame pickle. Let it lie a month, rubbing it every day with the pickle, then boil it till it is tender, hang it in a dry place, and it eats finely cold, cut in dices on a plate. It is a pretty thing for a fide-difh, or for Tapper. A fhoulder of mut- ton laid in this pickle for a week, hung in wTood-fmoke two or three days, and then boiled with cabbage, is very good.' To recover Venifon when it (links. TAKE as much cold water in a tub as will cover it a handi ful over, and put in good ftore of fait, and let it lie three or four hours j then take your venifon out, and let it lie in as much hot water and fait, and let it lie as long as before ; then have your cruft in readinefs, and take it out, and dry it very well, and feafon it with pepper and fait pretty high, and put it in your pafty. Do not ufe the bones of your venifon for gravy, but get frefh beef or other bones. TAKE feme lukewarm water and wafh it clean ; then take frefh milk and water lukewarm, and wafh it again ; then drv it in clean cloths very well, and rub it all over with beaten ginger, and hang it in an airy place. When you roaft it, you need only wipe it with a clean cloth and paper it, as before- mentioned. Never do any thing elfe to venifon, for all other things fpoil your venifon, and take away the fine flavour, and this preferves it better than any thing you can do. A hare you may manage juft the fame way. Another and better Method. CHAP. 11. To make BUTTER, CHEESE, &c. To make Butter. AS foon as you have milked, ftrain your milk into a pot, and ftir it often for half an hour, then put it in your pans or trays j when it is creamed, fkim it exceeding dean from the *The Complete Housewife. milk, and put your cream into an earthen pot; if you do not churn immediately tor butter, fhift jour cream once in twelve h urs into another clean fealded pot, and if you find any milk, at the bottom of the pot, put it away j when you have churned, wafh your butter in three or four waters, and then fait it to your take, and bea' it well, but not walh it after it is faked : let it Hand in a wedge, if it be to pot, till the next morning, and beat it again, and make your layers the thicknefs of three fingers, and then ftrew a little fait on it, and fo do till your pot in full. To make Lemon Butter. T AKE three pints of cream, fet it on the fire, and when it is ready to boil, cruifh the juice of a lemon into it; then ftir it about, and hang it up in a cloth, that the whey may run from it; and when it is well drained, fweeten it to your tafte j and, if you think fir, bruife feme peel in the fugar you fweeten it with, and fo feive it. French Butter. TAKE the yolks of four hard eggs, half a pound of loaf- fugar beat and fifted, and half a pound of fweet butter,i bray them in a marble mortar, or feme other convenient thing, with a fpoonful or two of orange-flower-water; when it is well mixed, force it through the corner of a coarfe cloth, in little heaps on a china plate, or through the top of a dredging-box. TAKE three pints of milk juft from the cow, and five pints of good fweet cream, which you muft boil free from fmoke j then put it to your milk, cool it til] it is but blood-warm, and then put in a fpoonful of rennet: when it is well come, take a laige ftrainer, lay it in a great cheefe-fat, then put the curd in gtndy upon the ftrainer, and when all the curd is in, lay on the cheefe board, and a weight of two pound ; let it fo drain three hours, till the whey be well drained from it: then lay a cheefe cloth in your Idler cheefe fat, and put in the curd, lay- ing the cloth fmooth over ir as before, the board on the top of that, and a four pound weight on it; turn it two hours into dry cloths before night, and be careful not to break it next morning * fall if, and keep it in the fat til) naxt day ; then put ic into a wet cloth, which you muft ihitt every day till it is ripe. To make a Summer Cream Cheefe. To make a Newmarket Cheefe to cut at two years old. ANY morning in September take twenty quarts of new milk warm from the cow, and colour it with marigold-; *The Complete Housewife. this is done, and the milk not cold, get ready a quart of cream, and a quart of fair water, which mult be kept ihr-* ring over the fire till it is icalding hot, then ftir it well into me todk and rennet, as you do other cheefe; when it is tome, by cheefe-cloths over it, and fetile it with your hands j the more hands the better ; as the whey ri;es, take it away, and when it is clean gone, put your curd into your fat, breaking it as little as you can : then put it in the prefs, and prefs it genth an hour y take it out again, and cut it in thin flices, and lay them fingiy pn a cloth, and wipe them dry; then put it in a tu, and break with yoor hands as final!- as you can, and mix it with a good handful of fair, and a quart of cold cream ; put it ;n the far, and lay a pound weight on it till next day; then piefs and order it as others. To make Lady Huncks’s frefe Cheefe. TAKE a quart of cream, and the whites of fie eggs 5 teat and ftir them into your cream, let them on the fire till they begin to curdle, put in a little glafs full of white wine, and fet it over the fire again till it he all curds and whey; then put it into a curd fieve, and let the whev pals from it ; beat ihe- curd with role- water and fugar, and mingle it with form aimonds> finely beaten, and amber-fugar, and put it into your irefh chee.e- pans; then boil another quart of cream, and when n is cold feafon it with rofe-water and fugar, ftirring it awhile, then turn out your cheefes into a difh, pour your cream about luem, aad icrape on fugar. To make Mrs. Skynner’s frefli Cheefe. TAKE a pint of milk, and a pint of cream; boil it, and &itn it, with a nutmeg quartered in it; when i. boils up again*. Put in the yolks of three or four eggs well beaten, one whi e, and the juice of two lemons; fltr it once about to.mix i * keep it hot upon the fire, but not to boil; and when it is ait curdled drain your whey from them through a cloih ; then put a fpoonful of cold cream to it, and mix the curd and that well together, with fugar to your tafle; put it in your pan, andl when it is thorough cold, turn it upon your diin, and eat it with cold cream and fugar. TAKE the new milk of twelve cows in the morning, and She evening cream of twelve cows, putcing to ir three Ipoo fills- of rennet: when it is come, break it and whey it ; that being done, break it again, work into the curd three pounds of frefo Gutter, put it in your prefs; turn it very often ior an hour or To make a Chedder Cheefe. The Complete Housewife. more, and change the cloths, waihing them every time you change them; you may put wet cloths at firft to them, but to- wards the laff put two or three fine dry cloths; let it lie thirty or forty hours in the prefs, according to the thicknefs of the cheefe; then take it out, wafh jt in whey, and lay it in a dry cloth till it is dry j then Jay it on your fhelf, and turn it often. The Queen’s Cheefe. TAKE fix quarts of the beft ftroakings* and let them ftand till they are cold, then fet two quarts of cream on the fire till it is ready to boil, take it off, and boil a quart of fair water, and take the yolks of two eggs, one fpoonful of fugar, and two fpoonfuls of rennet; mingle all thefe together, and ftir it till it is but blood warm ; when the cheefe is come, ufe it as other cheefe ; fet it at night, and the third day lay the leaves of net- tles under and over it; it muff be turned and wiped, and the nettles fhifted every day, and in three weeks it will be fit to eat. This cheefe is made between Michaelmas and Allhal- lowtide. To make a thick Cream Cheefe. TAKE the morning’s milk from the cow, and the cream of the night’s milk, and rennet, pretty cool together, and when it is come, make it pretty much in the cheefe-fat, and put in a little fait, and make the cheefe thick in a deep mould, ora melon mould, if you have one ; keep it a year and a half, or two years before you cut it; it muft be well faked on the outfide. To make Slip-Coat Cheefe. TAKE new milk and rennet, quite cold, and when it fs come, break it as little as you can in putting it into the cheefe*- fat; let it Ifand and whey itfelf for feme time ; then cover it, and fet about two pound weight on it; when it will hold together, turn it out of that cheefe-fat, and keep it turning upon clean cheefe-fats for two or three days, till it has done wetting, and then lay it on fharp-pointed dock-leaves till it is ripe; ihift the leaves often. A Cream Cheefe. TAKE fix quarts cf new milk, warm from the cow, and put to it three quarts of good cream,- and rennet it,; when it comes, put a clocn in the cheefe mould, and with your flitting difh take it out in thin dices, and lay on your mould by degrees till it is all in ; then let it ftand with a cheefe-board upon it till it is enough to turn, which will be at night; then fait it on both The Complete Housewife, 191 fides a little, and let it Hand with a two pound weight on it ail night; then take it out and put it into a dry cloth, and fo do till it is dry ; ripen it with laying it on nettles ; fhift the nettles every day. To make a frefh Cheefe. TA K E a quart of cream, and fet it over the fire till it is ready to boil, then beat nine eggs, yolks and white, very well; when you are beating them, put to them as much fait as will fie on a flnall knife’s point ; put them to the cream, with fome nutmeg quartered, and tied up in a rag ; let them boil till the Whey is clear; then take it off the fire, put it in a pan, and gather it as you do cheefe ; then put it in a cloth, and drain it between two; then put it in a done mortar, grind it, and fea- fon it with a little lack, orange-flower-water and fugar; then put it in a little earthen colander, and let it ftand two hours to drain out the whey, then put it in the middle of a china difh and pour thick cream about it. So ferve it to table. To make Cream Cheefe with old Chefhire. T AKE a pound and a half of old Chefhire cheefe, fliavc it all very thin, then put it in a mortar, and add to it a quarter of an ounce of mace beaten fine and fifted, half a pound of frefh butter, and a glafs of Tack; mix and beat all thefe toge- ther till they are perfediy incorporated ; then put it in a pot what thicknefs you pleafe, and cut it out in flices for cream cheefe, and ferve it with the defert. To make Rennet. TAKE a calf’s bag, fkewer it up, and let it lie a night ift cold water, then turn out the curd into frefh water, wafh and pick it very clean, and fcour the bag infide and outfide; then put a handful of fait to the curd, put it into a bag, fkewer K up, and iet it lie in a clean pot a year; then put half a pint of lack into the bag, and as much into the pot, and prick the. bag, then bruife one nutmeg, four cloves, a little mace, and tie them up m a bit of thin cloth; put it into the pot, and now and then fqueeze the fpice cloth ; in a few days you may ufe it; put a fpoontul, or at molt a fpoonful and a half, to twenty quarts of milk. To make a Rennet-Bag. LET the calf fuck as much as he will before he is killed, then take the bag out of the calf, and let it lie twelve hours, covered over in flinging nettles till it is very red ; then takeout your curd, wafh your bag dean, fait it within-fide and with- out, letting ir lie fprinkled with fait twenty-four hours; then wafti your curd in warm new milk, pick it, and put away all that is yellow arid hollow, keep what is white and clofe; then Walh it well, and (p inkle it with fait 5 when the bag has Jain twenry-fout hours, put it into the bag again, and put to it three' fpoonf 'ls of the ftroakings of a cow, bear up with the yolk of an eg£ or two, twelve cloves, and two blades of mace ; put a through it, and hang it in a potj then make the rennet water rhus: fake half a pint of fair water, a little fait, and fix tops of the red buds o 1 black-thorn, as many fprigS of burner, and two of fweet marjoram ; boil rhefe in the wafer, and firain it out, wnen it is cold put one half in the bag, and let the bag lie in the other half, taking it out as you ufe it ; when you want, make more rennet, which you may do fix or feven times; three fpoonfuls of this will make a large Chefhire or Cheddcr cheefe# and half as much to a common cheefe. *tt)e Complete Housewife, *The Complete Housewife. 193 p A R T V. Of FOREIGN DISHES. C H A P. I. Of FRENCH DISHE S. As the French are efteemed to be very elegant in their diftses, or, however, as their cookery is much in vogue with perfons in high life, we fiiall give three of their diflies, communicated by a noted cook. To prepare Boaliiion, or Broth. BNtiTEAD of the leg or (bin of beef (which are the common pieces in your two-penny cut (hops) take eight or ten pounds of the lean part, which, in London, is called the moufe buttock, with a little knuckle of veal, neatly trimmed, that it may ferve to fend up in your foup. A pot that holds three or four gallons will do. When you have wafhed your rneat, put it over the ftove full of water; take care that it is tvell fkimmed before it boils, or you will lofe the whole beauty ®f your f ups and fauces; fprinkle in a little fait now and then, and it will caufe the fcum to rife; let it but juft boil upon the trove, but take it off, and to fimmer Tideways, then all the foil Will fink to the bottom ; to feafon it take ten or twelve large found onions, eight or ten whole carrots, three or four turneps, a parfnip, two or three leeks, and a little bundle of celery tied rip, a few cloves, a blade or two of mace, and feme whole White pepper ; let it boil no longer than the meat is thoroughly boiled to eat; (for to boil it to rags, as is the common practice) K makes the broth thick and prouty, and fpoils the pleafing af- Pe& of all your dinner, and harts the meat that thoufands of families would leap at; ftrain it through a lawn fieve Jnto a clean earthen pan, fkim the fat off. 194 Zhe CoM'FLETE Housewife# Beef A-la-mode. TAKE a piece of the buttock of bee£ and fome fat Bacoi* cut into Tit le long bits, then take two tea-fpoonfuls of fait, one tea fpoonful of beaten pepper, one of beaten mace, and one of nutmeg; mix all together, have your larding-pins ready, firft dip, the bacon in vinegar, then roll it in your fpice, and lard your beef very thick and nice; put the meat into a pot with two or three large onioas, a good piece of a bundle of herbs, and three or four fpoonfuls of vinegar; cover it down clofe, and put a wet cloth round the edge of the cover, that no fleam can get out, and fet it over a very flow fire r when your think one fide is done enough, turn the other, and cover it with the rind of the bacon ; cover the pot clofe again as before, and when it is enough (which it will be when quite tender) take it up and lay it in your difh ; take off all the fat from-the gravy, and p-uar the gravy over the meat- If you chufe your beef to be red, you- may rub it with falt-petre over night. Note, You muft take great care in doing your beef this way that your fire is very flow; k will at lead take fix hours doing, if the piece be any thing large. If you would have the fauce very rich, boil half an ounce of truffles and morels in half a pint of good gravy till they are very tender, and add a gill of pickled mu/hrooms, bat frefli ones arc beft ; mix all together with the gravy of the meat, and pour it over your beef. You muft mind and beat all your fpices very fine ; and if you have not enough, mix forae more, according to the bignefe of your beef* Another Method* TA K E a good buttock of beef interlarded with great lard, rolled up in favoury fpice and fweet-herbs ; put it in a great faucepan, and cover it clofe, and fet in the oven all night* This is fit to eat cold. The common beef ada-mode « made of the moufe buttock. Beef A-la-mode m Pieces CUT a buttock of beef into two-pound pieces, lard them with bacon, fry them brown, put them into a pot that will juft hold them, put in two quarts of broth or gravy, a few fweet- herbs, an onion, fome mace, cloves, nutmeg, pepper and fait j when that is done, cover it clofe, and (lew it till it is tender 5 fkim off all the fat, lay the meat in the difh, and ftrain the fauce over it. Serve it up hot ©r cold* The Complete Housew*fe. 195 Beef E fear lot. A BRISK FT of beef, half a pound of coarle fugar, two ounces of bay fait, a pound of common fait; mix all together, and rub the beef, lay it in' an, ear then pan, and turn it every day. it may lie a fortnight in the pickle; then boil it, and fetve it up either with favoys, or peale pudding. Note, It eats much finer cold, cut into dices, and fent to table. Beef A-la-daub', LARD a buttock or rump, fry it brown in fome fweet but- ter, then put it into a pot that will juft hold it; put in fome broth or gravy hot, fome pepper, doves, mace, and a bundle of fweet-herbs ; ftew it four hours, till it is tender, and feafon it with fait; take half a pint of gravy, two fweet-breads cut into eight pieces, fome truffles and morels, palates, artichoke-bot- toms, and mufhrooms, boil all together, lay your beef into the difh ; ftrain the liquor into the fauce, and boil all together. If ft is not thick enough, roll a piece of butter in flour, and boil in it; pour this all over the beef1. Take forcemeat rolled in pieces half as long as one’s finger; dip them into batter made with eggs, arid fry them brown ; fry fome flppets dipped into batter cut three corner-ways, ftick them into the meat, and garnifh with forcemeat. A Piece of Beef trembling. A RUMP of beef is the heft piece for this; but It muff be vaftly cut arid'trimmed ; cut the edge of the ache-bone off quite clofe to the meat, that' it may lay flat in your difh, and if it is large, cut it at tnechurilp-end fo as' to make it fquare ; hang it up for thtee or bur days, or fnore, without fait; prepare a: marinade as before, and" leave it all night in foak, filiet it two or three times acrofs,* arid ptit it into a pot, the fat uppermoil; put' in as much water as will a little more than cover it, take £are to fkim it well, arid feafon as you Would for a good broth, adding about a pint of white wine; let it fimmer for as long a time as it will bang together i there are many fauces for this piece of meat, but the two favourites with * Clouet were, fauce aux carrots, arid farice hachee fauce with carrots, and a fauce of herbs, See! minced. Your carrots fhoulcl be cut ail inch long, and boiled a little in water, and afterwards fiewed in' fbme cullis proportionate to your rrieat; when they are done tender, dafh in a glafs df white wine, a little miilced eichalot and parfley,- and the juice of a lemon ; take your beef out upon’ a cloth, clean it neatly from its fat and liquor 5 place It hot arid whole in’your,difh, and pour your Taitee hot over it, arid hifveh up. Lace reck to the Duke of Newatilc, mhe Complete Housewife, \ To boil a Rump of Beef the French faihion. TAK E a rump of beef, boil it half an hour, take it up, lay it into a large deep pewter difli or ftew-pan, cut three or four gaflies in it all along the fide, rub the gaflies with pepper and fait, and pour into the difli a pint of red wine, as much hot water, two or three large onions cut finally the hearts of eight or ten lettuces cut fma’l, and a good piece of batter rolled in a little flour ; lay the flefhy part of the meat downwards, cover it clofe, let it flew an hour and a half over a charcoal fire, or a very flow coal fire. Obferve that the butcher chops the bone fo clofe, that the meat may lie as flat as you can in the difli. When it is enough, take the beef, lay it in the difli, and pour the fauce over it. Note, When you do it in a pewter difh, it is beft done over chaffing-difh of hot coals, with a bit or two of charcoal to keep it alive. T AKE three of the largeft and fineft Tweet-breads you can get, and put them in a faucepan of boiling water for five mi- nutes ; then take them out, and when they are cold, lard them with a row down the middle, with very little pieces of bacon ; then a row on each fide with lemon-peel cut the fize of wheat ftraw, and then a row on each fide of pickled cucumbers, cut very fine; put them in a tofling-pan, with good veal gravy, a little Juice of lemon, a fpoonful of browning ; flew them gently a quarter of an hour; a little before they are ready thicken them with flour and butter; difh them up, and pour the gravy over ; lay round them bunches of boiled celery or oyfter pat- ties. Garnifh. with ftewed fpinach, green-coloured parfley, and flick a bunch of barberries in the middle of each fweet-bread. —lt is a pretty corner-rdifh for either dinner or flipper. Sweet-breads A-ladaub. A Leg of Mutton A-la-royal. LARD your mutton and flices of veal with bacon rolled in fpice and fweet-herbs ; bring them to a brown with melted lard ; boil the leg of mutton in ftrong broth, with all forts of fweet-herbs, and an onion ftuck with cloves; when it is ready lay it on the difli, lay round the collops, then pour on it a ragoo, Garnifh with lemon and orange. A Goofe, Turkey, or Leg of Mutton A-la-daube. LARD it with bacon, and half roaft it; take it off the fpit, and put it in as fmall a pot as will boil it; put to it a quart of white wine, ftrong; broth, a pint of vinegar, whole fpice, bay-leaves, fweet-marjoram, wimer-favoury, and green onions. When it is ready, lay it in the difh, make fauce with fome of the liquor, muCirooms, diced lemon, two or three anchovies ; thicken H with brown butter, and garnifh it with iliced lemon. The Complete House wipe. Ducks A-la-mode, TAKE two fine ducks, cut them into quarters, fry them in butter a little brown, then pour out all the fat, and throw a little flour over them ; and half a pint of good gravy, a quarter of a pint of red wine, two efchalots, an anchovy, and a bundle ♦f fweet-herbs; cover them clofe, and let them flew a quarter of an hour; takeout the herbs, fkim off the fat, and let your fauce be as thick as cream ; fend it to table, and garnifh with, lemon. To boil Ducks the French Way. LET your ducks be larded, and half roafted, then takethem off the (pit, put them into a large earthen pipkin, with half a pint of red wine, and a pint of good gravy, fome chcfnuts, firft: roafted and peeled, half a pint of large oyfters, the liquor (train- ed, and the beards taken off, two or three little onions minced final!, a very little ftripped thyme, mace, pepper, and a little ginger beat fine ; cover it clofe, and let them flew half an hour over a flow fire, and the cruft of a French roll grated when you put in your gravy and wine ; when they are enough take them up, and pour the fauce over them. To ftew a Hare, TAKE a young hare (a leveret is another thing) and cut into ten pieces, the two legs, two wings or ftioulders, the chine in four, and the ftomach and fkirts in two, do not blanch them, but fkim your wine, &c. well ; put it into your ftew-pan, with about three half-pints of port wine, two or three onions, a carrot or two, fome fweet-bafil, thyme, and parfley, and a ladle of gravy, a little fait and pepper, a clove or two, and a bit of mace, and let it ftew gently for two hours; take out your hare clean into another ftew-pan, and ftrain your fauce to it, ad- ding a ladle of cull is, and if not thick enough, put in a bit of butter and flour, and boil it a minute, and keep it hot till your dinner is ready; fling in a fpoonful or two of capers, fome minced parfley, and the juice of a lemon or orange, and ferve it up with forae fried bits of bread in the difh and round it. 198 ¥he Complete Housewif^. To drefs a Pig the French Way. SPIT your pig, lay it down tp the tfire, let it rojift till it i,s thoroughly warm, then cut ii oft’ the fpit, and divide it in twenty pieces. Set them to ftew in half a pint of white wine, and a pint of ftrong both, feafoned with grated nutmeg, pep- per, two opioas cut fm all, and fome flopped thyme. Let it ftew an hour, then put to it half a pint of ftiqng gravy, a piece of butter rolled in fiour, fome anchovies, and a fpoonful of vine- gar, or mufhreom pickle; when it is enough, lay it in your difh, and pour the gravy over it, then garniflj with orange and lemon. The beft Method of difefting, preparing, and dreffing ' a Turtle. T O difiedl it, let its head be chopped oft* clofe to the (hell, fet it on that part that a)! the blood may run away, have plenty of water in feyeral pails or tubs, lay your fifb upon the back, or cailepafh, cut off the under-fhd! or caliepee, in the firft line or partition from the edge of the cailepath, take that off, and immediately put it into water ; next cut off the four jflns in the fhoulder and ache-bone joints, and put into water too, and with a cleaver chop out the bones from the fhoulder? and hinder pa:ts, and put to the reft; take out your guts and iripe clean: apd the other entrails, and lay your callep ih in •water while you prepare your caliepee, which fhouid be done as follows: Cur off all fuperfluous bits for your foup, and trim it neady ; cut little holes in the thick fiefli, with the point of your knfte . lay it in a did), and foak it well in Madeira wine, and feafon with C'ayan pepper (but not too much) a little fah, plenty of efcha’ot and parfley minced and ftrewed upon it; jiext take the callepaih, and order in the fame manner, firft cutting off the fhelj to the create on the other fide of the edge, and put a neat rim of pafte quite round, and adorn it well; pour a little cullis round, and fcueeze the juice of fome lemons or oranges and they are ready for your oven: the coqimon way is to put fome of the flefh into the callepafh, but in my opinion it is heft to put pone. The next to be made ready is your fins and bead . blanch them till you can take off the outer fkin, trim them, ana put them into a ftew-pan with the head, pour in fome Ma- deira, a ladle of b» tb< a pinch of Cayan, a fmall bunch of onions, herbs, and efchalofs, and ftew them tender with a lit- tle fait, and it is ready ; the two biggeft fins for one difli, and the bead and two fmalleft for another; now cut the fide jn pieces, and blanch them fo you may take the giiftles of *The Complete Hottsew-ife. Jelly-part out whole; while this is doing prepare the tripe or guts with a (harp knife, (lit them from end tocnd; and care muft be taken that all is waftied and fcraped clean, cut them into pieces about two inches in length, and blanch them ; when your broth is made of the fiefli, to the tripe in a flew-pan put as much as will cover it, put in a bunch of herbs, with an onion or two, * couple of whole efchalots, fome mace, and.a little fait - drew all till pretty tender; take out the herbs, &c. and pat butter and dour to thicken it; provide a liaifan as for a fricafey of chickens, and at your dinner-time tofs it up with the juice of le- mon or orange, and it is ready. Next take the jellies of your fide (hells, and prepare for a difh done in the fame manner as the fins and head ; fqueeae in fome juice of orange or lemon, and it is ready. And now for the foup; mod: of which that I have fieen or tafted has been poor infipid fluff: .to fay why it was rs faying lefs than nothing. The whole matter is, to-drew how it maybe made good: thus, they cut all the flefh from the bones into final! pieces, and to about a pound c/f meat put acpaart of water, and to five or fix quarts a pint of Madeira: take care that it is well (kimmed; tie up in a bit of linen three or four onions, fome bits of carrot, a leek, fome herbs and parfley, with two or three pinches of Cayan, and let it boil with the meat ; add fait according to your tafte.; let it limmer an hour or a little more, and (end it upin a terrine or foup-dtfla only the meat and broth. Thefe feven dilhes make a pretty firft courfe, the callepafh and callepee at the top and bottom, foup In the middle, and the Other four the corners. The Queen’s Soyp, TO make a proper flock for this, to about three quarts of broth put about a pound of lean veal and fome bfts of ham, two or three whole onions, carrots, parfley, a d a blade qf mace; boil it all together as you do gravy, for an hour; take all from your broth, and flir in the white part of a roafted f wl or chicken, and about two ounces of fweet almonds blanched, and both Weil pounded, the yolks of three or four hard eggs mafbed, with the foft of a manchet boiled in good milk or cream ; rub it well through an etamine*, and pour it into your ioup-pot; take care to keep it boiling hot, hut ne> er let it boil a moment over your ftove, but keep it moving ; provide fome crufts well leaked, and a chicken in your difh, and ferve it up, with a little of your befl gravy poured in circles and patches. This is the moil modern way. * mentioned above, is a fluff ufed for a drainer. %k? Complete Housewife, 200 To make Nan-tile Soup. NANTTLES are a fort of grain that come from abroad* and are fold at mod of the o.ilrfhops in London, in fhape like a vetch or .tare, but much lefsv Take about a quart of them, anti boil in water only till very tender, for your ftock. You muft be fo extravagant as to have a roafted pai tridge ; pick off the flefh, and 1 will prefemly fhew the ufe of it j the bones you may erufli to piece?, and put to them fom,e hits of ham, with about three quarts of broth and gravy mixed : add to it as before, onions, carrots, and parfley ; boil this as the laft; take ail from it; fee that your partridge meat is well pounded, and your nantiles, and ftir them into your broth, and let them boil a few minutes ; ftrain it through your etamine, and ferye it with a partridge in the middle, and fome thin morfeis of bacon for garnifh, which may be both boil' d in your broth, being well branched: have feme crufts forked as before, and ferve it up. To make Water Souchy. TO make this in perfection you fhould have feyeral forts of fmall fifh, flounders, gudgeons, eels, perch, and a pike ,or two; but it is often with perch only ; they ought to be very frefh j take care ail is very clean, for what they are boiled in is the foup: cut little notches in all, and put them a little while in fpnng water; (this is what is called crimping of fifh in Lon- doni; put them into a flew-pan with as much water as you think will fill your difli, half a pint of white wine, a fpoonful or two of vinegar, and as much fait as you would tor broth. Put them over your fire in cold water, and take particular care you fxim it well in boring ; provide fome parfley-roots cut in flices, and bulled very 'ender, and a large quantity of leaves of parfley boded nice and green. When your fifh haVe boiled gently for a quarter of an hour t>jke them from the fire, and put in your routs, and when you ferve it to table ftrew your leaves over it; take care nut to b ealc your fifh, and pour your liquor on foftly and hot; (otne plates of bread and butter are generally ferved up with this, fo be fure to have them ready. To make Herb Soup without Meat. FOR the Cummer feafon three or four carrots, a little bunch ©f green onions, a few beet-leaves, and a handful of fptnach and forte!, a little purflane and chervil, and two or three let- tuces, and fane fpice and pepper, ftrip all into final! bits, and fry them in a large flew pan, with a bit of frefli butter : pour in about two quarts of water, and let it boil gently for an hour at kail, ftrain k off to the left of a French roll well foaked, The Complete Housewife. 201 and pafs it through your etamine; prepare a heart or two of nice light favoys or cabbage, a couple of lettuce, and a hancf- ful or two of young peafe, ftew them well, and drain them upon a fieve; when it draws towards your dinner-time have ready the yolks of half a dozen eggs, mixed weil with half a pint of cream ; put your peafe, &c. into the foup, and boil it for a few minutes, a few ilices of white bread, then your cream and cggsj ftir it well together, cover it down very clof till you are ready for it; juft (hew it to the fire, and fend it up. This four*, is frequently d .nc with cucumbers quartered, and the feed cut out, inftead of the things before mentioned, for the winter, celery and endives, white beet-roots, fliced thin, or the bottoms of artichokes, which in feme families are preferved for fuch ufes, aad in naoft of the oil {hops in and about London. A Matelotce of Chickens with Mu(b rooms. CU T your chickens as for a fricafey, the legs and wings, pinions, breaft and back in two, blanch them in wa»er for two or thiee minutes, put them into a ftew-pan, with a bit or two of ham, a ladle of gravy and cullis mixed, feafoned with a hunch of onions and parfley, a little fweet-bafft, a morfel of efchalot, pepper, fait, a blade of mace; ftew all together gently for an hour. N. B. This fauce may ferve for feveral good ufes; but for your matelotte prepare it with a ladle or two of your cullis, with a few nice button mufhrooms, put in your chickens, and ftew all together, with a little pepper, fait, and nutmeg, add the juice of a lemon or orange and ierve it up. Ihe realon of changing the fauce is, that }ourdifh may have a decent ap- pearance: your mifthrooms would be broke, and your herbs, &c. by fo long ftewing, be crumbled, and fpoil the beauty of the sioft favourite difti of all. I'his is often done with peafe or tops of afparagus. Rabbets collared with Sauce a I’lvernoifc. TWO couple of rabbets for this difh I think is not too *nany ; take care to take the bones out quite up to the wings or {boulders, but leave them on with the head; prepare a nice hot forcemeat qf form- bits of the rabbets that may be fpared, a bit of veal or lamb fat, a little (craped bacon, a model of green onion, a mufhrootn, pepper, fait, and a little parfley, fry all together for a few minutes; put it into a mortar with fotne foft of a trench roll foaked in cream or milk, a little nut- meg i pound all well together with the yolks of two or three eg^s; fpread your rabbets in a difn, and lay your forcemeat on, ddl them up to the wings, and bind it with a bit of packthread ; ■ew then) in a braize about aaj hour and a half, and prepare your 202 The Complete Housewife. fauce thus: It is a fort of fauce hachee, as you have Teen before., onh to this you cannot put too many forts of ftrong herbs, fuch. as t:v ragon, pimpernel, thyme, marjoram, and favoury, a green onion or two, mufbrooms, and a bit of efchalot, all minced very hue and feparate; to a ladle or two of gravy and culhs mixt, put in juft as much of each as will make palatable in boiling a quarter of an hour with pepper, fait, and nutmeg, and a fpoonful or two of good oil; throw in a handful of capers, clean yom rabbets well from greafe, add the juice of a couple of lemons or oranges, and difh up, with your fauce over. Hodge-podge of Jkef, with Savoys, PROVIDE a piece of the middlemoft part of brifket-beef about ii* pounds, cut it in fquare pieces fo as to make ten or twelve of it; do not put it into too big a pot, but fuch a one as will oe full with a gallon of water to it j take care to fkim it well, and feafon it well with onions, carrots, turneps, leeks and celery, and a little bundle of pariley, and fome pepper y when your meat is boiled very tender, ftrain your broth from it, and put it into a foup-pot or flew pan; take another with an ounce or little more of butter; melt it, and put in a fpoonful of flour, ftir it over the fire till it becomes brown, take the fat off your broth, and put to it, boil it a few minutes, and ftrain to your beef; your favoys fhould be well blanched, and tied up feparate, put them into your meat, and let it flew very gently till your dinner is called, take it oif and clean all from the fat, place your meat in neat order in your difh or foup- difh. Jay your favoys between, pour you foup or fauce over it, and ferve it up with a little pariley fprinkled genteely over it. This difh is frequently fent to table with turneps or carrots in- ftead of favoys, cut in neat bits and boiled, before you put them to your ibup.—lt is but to fay, des tendrons aux carrots, i, e. with canots ; or aux navets, with turneps. Hodge-podge of veal or mutton is done after the fame man- ner, with this difference only, inftead of making your foup brown, ftir your flour no longer than while it retains its white- nets, and pour your broth in, and ftrain to your meat. To make Peafe Soup without Meat. FOR this (blip a great quantity of garden things is ufed, live or (ix large onions, as many carrots, and a turnep or two, three or four Seeks, celery, plenty of fpinach, Sorrel, parfley, and mint; cut and flice all thcfe into a large ftew-pan, and fry as before, pour in about three quarts of water, (for feme will be loft amongft fo many roots and herbs), and boil about an hour and an half very fofily, ftrain into a pan w th fome foft bread, and pafs it through your etamine; prepare fome blue or whits pcafe. *the Complete Housewipb. 203 ,yvhich is belt liked or handled, well pounded, and Itir it from .the lumps and (train it again, rubbing the pealc well th ( have feme celery and endive, we,ll bpiled, a lit le fpinach and forrd cut and boiled with your provide fome white bread fried in fmall dice in a bit of good butter ; drew it in your Coup When it is dilhed up, and (erve it to table. Take care it does not burn, for it is very apt to do (b when your peafe are to it, fo keep it (fining, Peafe Franjoife. TAKE a quart of (helled peafe, cut a large Spanifli onion or two middling ones fmall, and two cabbage or Silefia lettuces, cut fmall, put them into a faucepan, with half a pint of wafer, feafon them with a little fait, a little beaten pepper, and a little beaten mace and nutmeg. Cover them clofe, and let them (few a quarter of an hour, then put in a quarter of a pound of frefh butter rolled in a little flour, a fpoonful of catchup, a little piece' of burnt butter as big as a nutmeg; cover them clofe, and let it fimmer foftly an hour, often (baking the pan. When it is enough, ferve it up for a fide-difh. For an alteration, you may (lew the ingredients as above: then take a fmall cabbage lettuce, and half boil it, then drain it cut the ftalks flat at the bottom, fo that it will (land firm in the di(h, and with a knife very carefully cut out the middle, leaving the putfide leaves whole. Put what you cut out into a faucepan, chop it, and put a piece of butter, a little pepper, laic, and nut- meg, the yolk of an hard egg chopped, a few crumbs of Oread, mix all together, an ' when it is hot fill your cabbage ; put feme butter into a (lew-pan, tie your cabbage, and fry it till vou think it is enough ; then take it up, untie it, and (fill pour the ingre- dients of peafe into your di(h, fet the forced cabbage in the mid- dle, and have ready four artichoke-bottoms fried, and cut ia two, and laid round the di(h. This will do for a top-di(h. TTo rnake a French Pye. TO two pounds of finur. put three quartos of a pound of butter; make it into a pafte, and rail'e «ftt walls of tne pye ; then roll <*vit fome pafte thin as for a lid, cut it into vine leaves, or 'he figures of any moulds vou have; it to keep the pye in ftiapt, and Jay a thin lid ( n to ke p the earn in, that the cruft may be yvell fqaked j it is to go to Üble without a lid. 204 The Complete Housewife. Take a Calf’s-head, wafh and clean it well, boil it half an hour, when it is cold cut it in thin flices, and put it in a toffing- pan, with three pints of veal gravy, and three fweet-breads cut thin, and let it flew one hour, with half an ounce of morels, and half an ounce of truffles; then have ready two calves feet boiled and boned, cut them in fmall pieces, and put them into your t fling-pan, with a fpoonful of lemon-pickle, and one of browning, Cayan pepper, and a little fait; when'the meat is tender, thicken the gravy a little with flour and butter, drain it, and put in a few pickled mufhrooms, but frefh ones, if you can get them ; put the meat into the pye you took the bones out of, and lay the niceft part at the top, have ready a quarter of a hundred of afparagus heads, drew them over the top of the pye, and ferve it up. Receipt to make French* Bread. BEAT two eggs with a little fait, lay to them half a pint of ale-yead, or more ; then put to it three pounds of fine flour, and put into it as much blood-warm milk as will make it foft and light j then make it into loaves or rolls, and, when baked and cold, rafp or grate all the outfide off, and then it is fit to fet at table. CHAP. 11. Of JEWISH, SPANISH, DUTCH, GERMAN, and ITALIAN DISHES. Other nations and people have their peculiar ways of cooking, and do not eat fuch quantities of folid food as the Englifh do j two or three of their difties may, perhaps, now and then fuit a Britifh appetite, and afford a greater variety of difh.es for the Complete Houfewife. To ftew green Peafe the Jews way. 1 O two full quarts of peafe put in a full quarter of a pint of oil and water, not fo much water as oil j a little different fort of fpices, as mace, clove, pepper, and nutmeg, all beat fine; a little Cayan pepper, a little fait; let all this flew in a broad flat pipkin ; when they are half done, with a fpoon make two or three holes ; into each of thefe holes break an egg, yolk and white; take one egg and beat it, and throw over the whole when enough, which you will know by tafting them ; and the egg being quite hard, fend them to table* If they are not done in a very broad open thing, it will be a great difficulty to get them out to lie in a difh. They would be better done in a filver or tin difh, on a fiew- hole, and go to table in the fame difh : it is much better than Putting them out into another diffi. Hhe Complete Housewife. Marmalade of Eggs the Jews way. TAKE the yolks of twenty-four eggs, beat them for an hour ; clarify one pound of the beft moift fugar, four fpoonfula of Orange-flower-water, one ounce of blanched and pounded almonds; ftir all together over a very flow charcoal fire, keep- ing ftirrine: it all the while one way, till it comes to a con- fidence $ then put it into coffee-cups, and throw a little beaten cinnamon on the top of the cups. This marmalade, mixed with pounded almonds, with orange- peel, and citron, are made in cakes of all fhapes, fuch as birds, hfh, and fruit. Englifh Jews Puddings; an excellent difh for fix or leven people, for the expence of fix-pence. TAKE a calfs-lights, boil them, chop them fine, and the crumb of a two-penny loaf foftened in the liquor the lights were, boiled in ; mix them well together in a pan ; t'ke about half a pound of kidney fat of a loin of veal or mutton that is roafted, or beef; if you have none, take fuet; if you can get none, melt a little butter and mix in ; fry four or five onions,, cut final! and fried in dripping, not brown, only foft j a very little winter-fa- voury and thyme, a little lemon peel fhred fine ; feafon with all- fpice, pepper, and fait to your palate, break in two eggs ; mix it all well together, and have ready fome fheep’s guts nicely cleaned, and fill them and fry them in dripping. This is a very good difh, and a fine thing for poor people ■, becayfe all fort of lights are good, and will do, as hog’s, fheep’s, and bullock’s, but calf's are beft -t a handful of parfley boiled and chopped fine, is Very good, mixed with the meat. Poor people may? inftead of the fat above, mix the fat the onions were fried in, and they will be very good. To drefs Haddocks the Jews Way. TAKE two large fine haddocks, wafli them very clean, cut them in Dices about three inches thick, and dry them in a cloth; lake a gill either of oil or butter in a ftew-pan, a middling pnion cut final), a handful of parfley wafhed and cut finall; let H juft boil up in either butter or oil, then put in the fifti; feafon ft with beaten mace, pepper, and fait, half a pint of fofc water; jThe Complete Housewife. let it flew foftly, till it is thoroughly done; then take the yolks of two egos, beat up with the juice of a lemon, and juft as it is done enough, throw it over, and lend it to table. Artichoke-Suckers dreffed the Spanifli Way. CLEAN and wafh them, and cut them in half 3 then boil them in water, drain them from- the water, and put them into a ftew-pan, with a little oil, a little water, and a little vinegar; feafon them' with pepper* and fait; few them a little while, a*nd then thicken them with the yolks of eggs. They make a pretty garnifti done thus; clean them and half boil them ; then dry them, floilr them, and dip them in yolks of eggs, and fry them brown. Artichokes prefer ved the Spanilh Way. TAKE the largeft you can get, cut the tops of the leaves off, walh them well and drain them ; to every artichoke pour in a large fpoonful of oil, feafoned with pepper and fait. Send" them to the oven, and bake them, they will keep a year. N. B. The Italians, French, Portuguefe, and Spaniards, have variety of ways of dreffing fifh, which we have not, viz. As making fifh foups, ragoos, pyes, &c. For their foups they life no gravy, nor in their fauces, think- ing it improper to mix flefh and filh together; but make their fi(h roups with filh, viz. either of cfay-filh, lobfters, &c, taking only the juice of them. For Example. TAKE your cray fifti, tie them up in a muflin rag, and boil them i then pteis out their juice for the abovefaid ufe. For their Pyes. THEY make fome of carp, others of different ftfh; ami feme they make like our minced pyes, viz. They take a carp, and cut the flelh from the bones, and mince it, adding cur- rants, &c. Afparagirs dreffed the Spanilh Way, TAKE the> fparagus, break them in pieces, then boil them foft, and drain the water from them : take a little oil, waier and vinegar, let it boil, feafon it with pepper and fair, throw in the afpangus, and thicken with yolks of eggs. Endive done tnis way is good; the Spaniards add fugar, but that fpoiis them. Green peafe done as above, are very good ; o«.ly add a let-uee cut fmall, and two or three onions, and leate out th® eggs. *rhe Complete Housewife. A Spanifh Peafe Soup. TAKE one pound of spanifh peafe, and lay them in water the night before you ufe therb ; then- take a gallon of water, one quart of fine fweet oil, a head of garlic ; cover the pot clofe, and let it boil'till the peafe are foft; then feafon with pepper and fait: then beat up the yolk of an egg, and vinegar to your pa- late ; poach fjme eggs, lay in the difh on fippets, and pour the foup on them. Send it to table. To make Onion Soup the Spanifh Way. TAKE two large Spanifh onions, peel and fiice them ; let them boil very fofcly in half a pint of fweet oil till the onions are very foft; then pour on them three pints of boiling water ; feafon with beaten pepper, fait, a little beaten clove and mace, two fpoonfuls of vinegar, a handful of parfley wafhed clean, and chopped fine ; let it boil faft a quarter of an hour; in the mean time, get fome fippets to cover the bottom of the dilh, fried quick, not hard ; Jay them in the dilh, and cover each. Tippet with a poached egg; beat up the yolks of two eggs, and throw over them ; pour in your foup, and fend it to table. Garlic and forrd, done the fame way, eats well. Cauliflowers drefled the Spanilh Way. BOIL them, but not too much; then drain them, and put them into a dew-pan ; to a large cauliflower put a quarter of a pint of fweet oil, and two or three cloves of garlic; let them fry till brown ; then feafon them with pepper and fait, two or three fpoonfuls of vinegar; cover the pan very clofe, and let them fimmer over a very flow fire an hour. To drefs Haddocks after the Spanifh Way. TAKE a haddock, wafhed very clean and dried, and broil it nicely; then take a quarter of a pint of oil in a ftew pan, feafon it with mace, cloves, and nutmeg, pepper and fait, two cloves of garlic, fome love-apples, when in feafon, a little vi- negar ; put in the fifh, cover it clofe, and let it ftew half an hour over a flow fire. Flounders done the fame way, are very good. A Cake the Spanifh Way. TAKE twelve eggs, three quarters of a pound of the heft nxoift fugar, mill them in a chocolate-mill till they are ail of a lather j then mix in one pound of flour, half a pound of pounded aloaonds, two ounces of candied orange-peel, two ounces of *The Complete Housewife. citron, four large fpoonfuls of half an ounce of cinnamon, and fcotch it crofs and crofs, feafon it with favoury fpice, two or three anchovies, an handful or two of thyme, fweet-marjoram» wlnfer-favoury, and onions ; ftrew it on the meat, and roll it in a bard collar in a cloth; few it clofe, and tie it at both ends; put it in a long pan with a pint of claret and cochineal, and two quarts of pump-water, and bake it ail night; then take it out hot- and tic it up clofe at both ends; then fet it upon one end, put a weight upon it, and let it ftand till it is cold ; then take it out of the cloth, and keep it dry. To keep collared Beef. YOU may keep a collar of beef two months in a liquor made of one quart of cyder and two of ftale final! beer, boiled with a handful of fait; if it mothers, take it off, and boil it again, and when cold put in your beef; firft keep it as long as you can dry, which is to be done by rolling it up in a cloth when it is firft baked, tying it up at both ends, hanging it up tit out, and when it is cold, put n in common jouce drink for brawn. Cut off a little at each end, it look* better. Seive it in flices, or in the collar, as you pleale. To collar Cow-heels. To collar a Pig. CUT off the head of your pig, and the body afunder 5 bone it, and cut two collars off each fide ; lay it in water to rake ° blood ; then take fage and parfiey, Ihred them verv final!, biix them with pepper, fait, and nutmeg, ftrewing fame on every fide, or collar, and roll it up, and tie it with c-'arfe tape j “°h them in fair water and fait, till they are very tender : put tw<> or three blades of mace in the kettle, and when they are enough, take them up and lay them in fomething to cool , drain eut feme of the liquor, and add to it fome vinegar and fait, a *lhe Complete HfetrsE'iviFE. little white wine, and three or four bay-leaves; give it i boil lip, and when it is cold put it to the collars, and keep then* for u(e. • Another Method. ICILL your pig, drefs off the hair, draw out the entrails, and wafti it clean j take a (harp knife, rip it open, and take 6ut all the bones; then rub it all over with pepper and fait beaten fine, a few fage leaves, and fweet-herbs chopped fmall; then roll up your pig tight, and bind it with a fillet j then fill your boiler with Toft water, one pint of vinegar, and a handful of fait, eight or ten cloves, a blade or two of mace, a few pep- per-corns, and a bunch of fweet-herbs ; when it boils put in your pig, and boil it till it is tender, then takb it up, and when it is almoft cold, bind it over again, and put it into an earthen pot, and pour the liquor your pig was boiled in upon it: keep it covered, and it is fit for ufei To collar Venifori. TAKE a fide of venifon, bone it, and take away all the 11- news, and cut it into fquare collars of what bignefs you pleafe; it will make two or three collars ; lard it with fat cleat bacon, cut your lards as big as the top of your finger, and as long as your little finger, then feafon your venifon with pepper, fait, cloves, mace, and nutmeg 5 roll up your collars, and tie them clofe with coarfe tape ; then put them into deep pots ; put feafoning at the bottom of the pot, with frelh butter, and three or four bay-leaves ; then put in your venifon, fome feafoning, and butter on the top, and over that fome beef fuet finely Hired and beaten ; then cover up your pot with coarfe pafte ; they will take four or five hours baking; then take them out of the oven, and let it ftand a little ; then take out your venifon, and let it drain well from the gravy: take off all the fat from the gravy, and add more butter to that fat, and fet it over a gentle fire to clarify ; then take it off, and let it ftand a little, and fkim it well; then make your pots clean, or have pots fit for each collar; put a little feafoning at the bottom, and fome of your clarified butter ; then put in your venifon, and fill up your pots with clarified butter; and be fure your butter be an inch above the meat; and when it is thorough cold, tie it down with dou- blepaper, and lay a tile on the top; they will keep fix or eight months; you may, if you pleafe, when you ufe a pot, put it in boiling water a minute, and it will come whole out. Let it ftand till it is cold, and (tick it round with bay-leaves, and one fprig on the top. *The Complete Housewife. 225 To Collar Salmon. TAKE a fide of falmon, and cut ofF about a handful of the tail ; wafll your large piece very well, and dry it with a cloth ; wafh it over with the yolks of eggs; then make fome forcemeat with that you cut off' the tail ; but take off the Ain, and put to it a handful of parboiled oyfters, a tail or two of lobfters, the yolks of three or four eggs boiled hard, fix an- chovies, a good handful of fweet-herbs chopped fmall, a little fait, cloves, mace, nutmeg, pepper, and grated bread ; work all thefe together into a body with the yolks of eggs, and lay it all over the flelny part, and a little more pepper and fait over the falmon; fo roll it up in a collar, and bind it with broad tape; then boil it in water and fait, and vinegar; but let the liquor boil firft; then put in your collars, and a bunch of fweet-herbs, diced ginger and nutmeg; let it boil, but not too faff ; it will require near two hours boiling; when it is near enough, take it up ; put it in your foufing-pan. and when the pickle is cold, put it to your falmon, and let it ftand in it till ufed ; otherwife you may pot it after it is boiled, and fill it up with clarified butter, as you pot fowls; that way will keep longeft and beft. To collar Eels. TAKE your eel, and cut it open ; take out thd bones, cut off the head and tail, and lay the eel fiat on a drefler; fhred fage as fine as poflible, and mix it with black pepper beat, nut- meg grated, and fait, and lay it all over the eel, and roll it up hard in little cloths, and tie it up tight at each end; then fet over fome water with pepper and fait, five or fix cloves, three or four blades of mace, a bay-leaf or two ; boil it and the bones and head and tail together; then take out the head and tail, and put it away, and put in your eels, and let them boil till they are tender; then take them out of the liquor, and boil the liquor longer; then take it off, and when it is cold put it to your eels, but do not take off the little cloths till you ufe them. GUT and flit your mackarel down the belly, cutoff* the head, take out the bones, take care you do not cut it in holes 5 then lay it flat upon its back, feafon it with mace, nutmeg, pepper and fait, and a handful of parfley ffiredfine; ftrew it over them, roll them tight, and tie them well feparacely in cloths; boil them gently twenty minutes in vinegar, fait and water; then take them out, put them into a pot, pour the liquor on them, or. the doth will flick to the flfh; the next day take the To collar Mackare). The Complete HotfsEwiFg. doth off your fifh, put a little more vinegar to the pickle* and keep them for ufe; when you fend them to the table, garnifh with fennel, or parfley, and put fome of the liquor under them. CHAP. 111. All SORTS of PICKLES. To pickle Hams or Pvibs of Beef, f’T'AK.E fix gallons of your bloody beef-rine, or from pork* -*■ and put to it two pounds of brown fugar, and a pound of falt-petre ; boil them together* and fkim it well; when it is cold, put it into the thing you defign to pickle in, and put in your hams ; large ones muff lie in the pickle three weeks ; fmali ones but a fortnight, fometimes turning them; the pickle muft be ftrong enough to bear an egg; this way is only for great fa- milies, that kill or ufe a great deal of beef. To pickle a Buttock of Beef. TAKE a large fine buttock of well fed ox-beef, and with 3 long narrow knife make holes through, through which you muft run fquare pieces of fat bacon, about as thick as your fin- ger, in about a dozen or fourteen places, and haye ready a great deal of parfley clean wafhed and picked fine, but not chopped; and in every hole where the bacon is, fluff in as much of the parfley as you can get in, with a long round flick ; then take half an ounce of mace, cloves and nutmegs, an equal quantity of each, dried before the fire, and pounded fine* and a quarter of an ounce of black pepper beat fine ; a quarter of an ounce of cardamum-feeds beat fine, and half an ounce of juniper-berries beat fine, a quarter of a pound ofloaf-fugar beat fine, two large fpoonfuls of fine fait, two tea fpoonfuls of India pepper ; mix all together, and rub the beef well with it; let it lie in this pickle two days, turning and rubbing it twice a day ; then throw into the pan two bay leaves; fix efchalots peeled and cut fine, and pour a pint of fine white wine vinegar over it, keeping it turned and rubbed as above ; let it lie thus another day ; then pour over it a bottle of red port or Madeira wiae ; let it lie thus in this pickle a week or ten days ; and when you drefs it, flew it in the pickle it lies in, with another bottle of red wine ; it is an excellent difh, and eats heft cold, and will keep a month or fix weeks good. The Complete House wife. To pickle Ox-Palates. TAKE your palates and vvafh them well With fait in ths Water, and put them in a pipkin, with water and Tome fait* and when they are ready to boil fkim them very well, and put into them whole pepper, cloves and mace, as much as will give them a quick tafte : when they are boiled tender (which will re- quire four or five hours) peel them and cut them into fmall pieces* and let them cool; then make the pickle of white wine vinegar, and as much white wine; boil the pickle, and put in the fpice as was boiled in the palates, adding a little frefh fpice; put in fix or feven bay* leaves, and let both pickle and palates be cold be- fore you put them together; then keep them for ufe» To pickle Pigeons. TAKE your pigeons and bone them, beginning at the fump; take cloves, mace, nutmegs, pepper, fait, thyme, and lemon* peel; beat the fpice, fbred the herbs and lemon-peel very fmall, and feafon the infide of your pigeons j then few them up, and place the legs and wings in order ; then feafon the outfide, and make a pickle for them : to a dozen of pigeons two quarts of water, one quart of white wine, a few blades of mace, fome fait, fome whole pepper; and when it boils put in your pigeons, and let them boil till they are tender; then take them out, and ffrain out the liquor, and put your pigeons in a pot, and when the liquor is cold pour it on them ; when you fetve them to ta- ble, dry them out of the pickle, and garnifh the di(h With fennel or iiowers ; eat them with vinegar and oil. To pickle Sparrows, or Squab-Pigeons. TAKE your fparrows, pigeons, or larks, draw them, and cut off their legs; then make a pickle of water, a quarter of a pint of white wine, a bunch of fweet-herbs, fait, pepper, cloves, and mace ; when it boils put in your fparrows, *nd when they are enough take them up, and when they are cold, put them in the pot you keep them in; then make a ftrong pickle of Rhcnifh wine, and white wine vinegar; put in an onion, a fprig of thyme and favoury, fome lemon*peel, fome cloves, mace, and whole pepper; feafon it pretty high with fait; boil all thefe to- gether very well; then fet it by till it is cold, and put it to your fparrows; once in a month new boil the pickle, and when the bones are difl'olved they are fit to eat; put them in chin* faucers and mix with your pickles. 228 The Complete Housewife, To pickle Mufhrooms. GATHER, your mufhrooms in the morning, as Toon as poflible after they are out of the ground ; for one of them that are round and unopened, is worth five that are open ; if you gather any that are open, Jet them be fuch as are reddifh in the gills, for thofe that have white gills are not good; having ga- thered them, peel them into water; when they are all done, take them out and put them into a faucepan ; then put to them a good quantity of fait, whole pepper, cloves, mace and nutmeg quartered; let them boil in their own liquor a quarter of an hour with a quick fire; then take them off the fire, and drain them through a colander, and let them {land till they are cold j then put all the fpice that was ufed in the boiling them, to one half white wine, and the other half white wine vinegar, fome fait, and a few bay-leaves ; then give them aboil or two; there muft be liquor enough to cover them ; when they are cold, put a fpoonful or two of oil on the top to keep them j you muft change the liquor once a month. Another Method, TAKE only the buttons, wafh them in milk and water with a flannel; put milk on the fire, and when it boils put in your mufhrooms, and give them four or five boils; hatfe in readinefs a brine made with milk and fait, and take them out of the boiling brine, and put them into the milk brine, covering them up all night; then have a brine with water and fait; boil it, and let it ftand to be cold, and put in your buttons, and wafh them in it. When you firft boil your mufhrooms, you muft put with them an onion and fpice ; then have in readinefs a pickle made with half white wine, and half white wine vinegar; boil in it ginger, mace, nutmegs, and whole white pepper; when it is quite cold put your mufhrooms into the bottle, and fome bay-leaves on the Tides, and ftrew between fome of your boiled fpice; then put in the liquor, and a little oil on the top; cork and rofin the top; fet them cool and dry, and the bottom upwards. Another excellent Method. PUT your mufhrooms into water, and wafh them clean with a fpunge, throw them into water as you do them ; then put in water and a little fait, and when it boils put in your mufh- rooms ; and when they boil up fkim them clean, and put them into hold water, and a little fait; let them ftand twenty-four hoars, and put them into white wine vinegar, and let them ftand a week; then take your pickle from them, and boil it very w eil with pepper, cloves, mace, and a little all-fpice* when your pickle is cold, put it to your mufhrooms in the glafs or pot you keep them in ; keep them clofe tied down with a blad- der, the air will hurt them : if you pickle mothers, boil it again : you may make your pickle half white wine, and half white wine The Complete Housewife. 229 vinegar. Another Method. AFTER your mufhrooms are well cleanfed with a woollen cloth in fait and water, boil milk and water and put them in j let them boil eight or ten minutes; drain them in a fieve ; put them immediately into cold water that has been boiled and made cold; take them out of it, and put them into boiled vinegar that is cold alfo; let them ftand twenty-four hours, and in that time get ready a pickle with white wine vinegar, a few large blades of mace, a good quantity of whole pepper and ginger ’fiiced; boil this, and when cold put in your mufhrooms from the other vinegar. Put them into wide mouth glades, and oil upon them; they will keep a great while, if you put them thus in two pickles. r IN July gather the larged walnuts, and let them lie nine days in fait and water, (hiking them every third dav ; Jet the fait and water be ftrong enough to bear an egg, then put two pots of water on the fire ; when the water is hot put in your walnuts ; fhift them out of one pot into the other, for the more clean water they have the better; when fome of them begin to rife m the water they are enough ; then pour them into a colander, and with a woollen cloth wipe them clean, and put them in the jar you keep them in ; then boil as much vinegar as will cover them, with beaten pepper, cloves, mace, and nutmeg, juft bruifed, and put feme doves of garlic into the pot to them, with whole fpice and Jamaica pepper; when they are cold put into every half hundred of nuts three fpoonfuls of muftard-feed. Tie a bladder over them, and cover that with leather. To pickle Walnuts. Another Method. TAKE walnuts about Hid rummer, when a pin will pals through them, and put them in a deep pot, and cover them over With ordinary vinegar: change them into frefh vinegar once in fourteen days, repeat this fourteen times ; then take fix quarts of the heft vinegar, and put into it an ounce of dill feed* grofiy bruifed ; ginger diced, three ounces ; mace whole, one ounce ; nutmegs quartered, two ounces; whole pepper, two ounces; give all a boil or two over the fire : then put your nuts into a crock, and pour your pickle boiling hot over them ; cover them ¥he Complete Housewife. Up dote till it is cold, to keep in the fleam ; then have gallipots ready, and place your nuts in them till your pots are full ; put in the middle of each pot a large clove cf garlic ftuck full of cloves ; ftrew over the tops of the pots muftard-feed finely beaten, a fpoonful, more or lefs, according to the bignefs of your pot; then put the fpice on, lay vine-leaves, and pour on the liquor, laying a Hate on the top to keep them under the li- quor. Be careful pot to touch them with your fingers, left they turn black, but take them out with a wooden fpoon ; put a handful of fait in with the fpice. When ypu firft boil the pickle, you muft likewife remember to keep them under the pickle they are firft fteeped in, or they will lofe their colour. Tie down the pots with leather. A fpopnful of this liquor will relifh fauce for fifh, fowl, or fricafey. Another Method. TAKE your nuts fit to preferve, prick them full of holes, and cut the flit in the creafe half through ; put them as you do them into brine; let them lie three weeks, changing the brine every four days; take them out with a cloth, and wipe them dry; put them in a pot, with a good deal of bruited piuf- tard-feed ; then have your pickle ready, which muft be wipe vinegar, as much as will cover them; putin cloves, mace, gin- ger, pepper, fait, three or four cloves of garlic ftuck with cloves, and pour the liquor boiling hot upon them, and keep them dote tied for a fortnight; boil the pickle again, fo do three times; put oil on the top. To pickle Cucumbers. WIPE your cucumbers very clean with a cloth, then get fo many quarts of vinegar as you have hundreds of cucumbers, and take dill and fennel; cut it final), put to it vinegar, fet it over the fire in a copper kettle, and let it boil ; then put in your cucumbers till they are warm through, but not boil while they are in ; when they are warm thro’, pour all out into a deep earthen pot, and cover it up very dote till the next day ; then do the fame again ; but the third day teafon the liquor be- fore you fee it over the fire ; put in fait till it is brackifh, tome fliced ginger, whole pepper, and whole mace ; then fet it over the fire again, and when it boils put in your cucumbers ; when they are hot through, pour them into the pot, cover it dote ; when they are cold, put them in glafles, and ftrain the liquor over them; pick out the fpice, and put to them ; cover theq» WUrl leather, *The Complete Housewife. To pickle Cucumbers in Slices. TAKE your cucumbers at the full bignefs, but not yellow, and flice them half an inch thick; cut an onion or two with them, and ftrew a pretty deal of fait on them, and let them ftand to drain all night; then pour the liquor clear from them; dry them in a coarfe cloth, and boil as much vinegar as will cover them, with whole pepper, mace, and a quartered nutmeg; pour it fcalding hot on your cucumbers, keeping them very clofe flopped ; in two or three days heat your liquor again, and pour over them; fo do two or three times more; then tie them up with leather. To mango Cucumbers. a little /lip out of the fide of the cucumber and take out the feeds, but as little of the meat as you can; then fill the infide with muflard-feed bruited, a clove of garlic, fome dices of ginger, and fome bi,ts of horte-radifli; tie the piece in again, and make a pickle of vinegar, fait, whole pepper, cloves, mace, and boil it, and pour it on the mangoes, and do fo for nine days together; when cold, coyer them with leather. To pickle Barberries. TAKE of white wine vinegar and fair water an equal quan- tity, and to every pint of this liquor put a pound of fix-penny fugar ; fet it over the fire, and bruife fome of the barberries and put in it a little fait; let it boil near half an hour; then take it off the fire and ftrain it, and when it is pretty cold pour it into a glafs over your barberries; boil a piece of flannel in the liquor and put over them, and cover the glafs with leather. Another Method. TAKE water, and colour it red with fome of the worfl of your barberries, and put fait to it, and make it ftrong enough to bear an egg ; then fet it over the fire, and let it boil half ant hour ; fkim it, and when it is cold ftrain it oyer your barberries ; lay fomething on them to keep them in the liquor, and cover the pot or glafs with leather. To pickle Grapes. GET grapes at the full growth, but not ripe; cut them in fmall bunches fit for garnilhing, put them in a ftone-jar, with vine-leaves between every layer of grapes; then take as much fpring-water as you think will cover them, put in a pound of 232 jThe Complete Housewife. bay-falt and as much white fait as will make it bear an egg. Dry your bay-salt and pound it, it will melt the jboner, put it into a bell-metal, or copper-pot, boil it and flcim it very well ; as it boils, take all the black (burn off, but not the whice (cum. When it has boiled a quarter of an hour, let it (land to cool and fettle; when it is almoft cold, pour the clear liquor on ihq grapes, lay vine-leaves on the top, tie them down dole with a linen cloth, and cover them with a difh. Lee them (land twenty- four hours ; then take them out, and lay them on a cloth, cover them over with another, let them be dried between the cloths, then take two quarts of vinegar, one quart of fpring-water, and one pound of coarfe fugar. Let it boil a little while, fkim it as it boils very dean, let it ffand till it is quite cold, dry your jar with a cloth, put frefli vine-leaves at the bottom, and between every bunch of grapes, and on the top; then pour the clear off £he pickle on the grapes, fill your jar that the pickle may be above the grapes, tie a thin bit of board in a piece of flannel, lay it on the top of the jar, to keep the grapes under the pickle, tie them down with a bladder, and then a leather ; take them put with a wooden fpoon. Be fure to make pickle enough tp cover them. To pickle Gerkins. TAK E what quantity of cucumbers you think fit, and put them in a (lone jar, then take as much fpring-water as you think will cover them; to every gallon of water put as much fait as will make it bear an egg; fet it on the fire, and let it boil twp or three minutes, then pour it on the cucumbers and cover them with a woollen cloth, and over that a pewter difh; tie themcown clofe, and let themftand twenty-four hours; then take them out, lay them in a cloth, and another over them to dry them. When they are pretty dry, wipe your jar put with a dry doth, put your cucumbers, and with them a little dill and fennel, a very fmall quantity. For the pickle, to every three quarts of vinegar one quart of fpring-water, till you think you have enough to cover them; pilt in a little bay-falt and a little white, but not too much. To every gallon of pickle put one nutmeg cut in quar- ters, a quarter of an ounce of cloves, a quarter of an ounce ef maco, a quarter of an ounce of whole pepper, and a large race of ginger fliced; boil all thefe together in a bell-metal or copper- pot, pour it boiling hot on your cucumbers, and cover them as before. Let them ftand two days, then boil your pickle again, 2nd pour it on as before; do fo a third time; when they are cold cover them with a bladder and then a leather. Mind al- ways to keep your pickles clofe covered, arid sever take them out win any thing but a wooden fpoon, or one for the purpote. This pickle will do the next year, only boiling it up again. The C omplete Housewife,. You are to obferve to put the fpice in the jar with the cucum- bers, and only boil the vinegar, water, and fait, and pour over them. The boiling of your fpice ill all pickles fpoils them, and lofes the fine flavour of the fpice. To pickle Currants for prefent Ufe, TAKE either red or white, being not thorough ripe; give them a warm in white wine vinegar, with as much fugar as will indifferently fvveeten them j keep them well covered wiefi liquor. To pickle Nafturtium-Buds. GATHER your little knobs quickly after your bloffoms are off; put them in cold water and fait for three days, flnfting them once a day ; then make a pickle (hut do not boil it at all) of fome white wine, feme white wine vinegar, efchalot, horfe- radifh, pepper, fait, cloves and mace whole, and nutmeg quar- tered ; then put in your feeds and flop them clofej they are to be eaten as capers To keep Quinces in Pickle. CUT five or fix quinces all to pieces, and put them in an earthen pot or pan, with a gallon of water, and two pounds of honey ; mix all thefe together well, and then put them in a kettle to boil leifurely half an hour, and then ftrain your liquor into an earthen pot; and when it is cold, wipe your quinces dean, and put them into it: theymufl. be covered very clofe, and they will keep all the year. To pickle Afparagus. GATHER your afparagus, and lay them in an earthen pot; make a brine of water and fait flrong enough to bear an egg, pour it hot on them, and keep it clofe covered ; when you ufe them hot, lay them in cold water for two hours, then boil and butter them for the table ; if you ufe them as a pickle, boil them and lay .them in vinegar. ABOUT the latter end of the feafon take very dry fand, and cover the bottom of a well feafoned barrel ; then fet your lettuce in so as not to touch one another: you mufl not lay above two rows one upon another; cover them well with fand, and fit them in a dry place, and be careful that the fro it come not at them. The lettuce mufl not be cut, but be pulled up oy the roots. Cabbage Lettuce to keep. itbe Complete Housewife, To pickle Red Cabbage. TAKE your clofe-leaved red cabbage, and cit it in quar- ters ; when your liquor boils put in your cabbage, and give it a dozen walms; then make the pickle of white wine vinegar and claret; you may put to it beet-root, boil them firft, and turneps half boiled ; Jt is very good for the garnifliing of diflics, or to garnifli a failad. GATHER the youngeft pods, and put them in water and fait twenty-four hours ; then make a pickle for them of vinegar, cloves, mace, and whole pepper; boil this, drain the pods from the fait and water, and pour the liquor on them boiling hot: put to them a clove of garlic a little bruifed. To pickle Pods of Radiflies. To pickle Allien-keys. TAKE aftien-keys as young as you can get them, and put them in a pot with fait and water j then take green whey, when it is hot, and pour over them; let them ftand till they are cold before you cover them; when you ufe them, boil them in fair water till they are tender; then take them out, and put them in fait and water. To pickle French Beans. TAKE young flender French beans, cut off top and tail; then make a brine with cold water and fait, ftrong enough to bear an egg ; put your beans into that brine, and let them lie fourteen days ; then take them out, wafh them in fair water, fet them over the fire in cold water without fait, and let them boil till they are fo tender as to eat; when they are cold, drain them from their water, and make a pickle for them : to a peck of French beans, you muft have a gallon of white wine vinegar ; boil it with feme cloves, mace, whole pepper, and fliced ginger; when it is cold put it and your beans into a glafs, and keep them for ufe. Another Method. PIC K the fmall flender beans from the ftalks, and let them lie fourteen days in fait and water, then wafh them clean from the brine, and putthem in a kettle of water over a flow fire, cover-ed over with vine-leaves ; let them flew, but not boil, till they arealmoftas tender as for eating; then ftrain them off. rhe Complete Housewife. laying them on a cOarfe cloth to dry; then put them in your pots: boil alegar, fkim it and pour it over them, covering them clofe; boil it fo three or four days together, till they be green : put fpice, as to other pickles ; and when cold cover with leather. French Beans to keep. TAKE a peck of French beans, break [them every one in the middle ; to them put two pounds of beaten fait; ram them well together, and when the brine arifes, put them in a nar- row-mouthed jar; prefs them down clofe, and lay fomewhat that will keep them down with a weight, and tie them up clofe, that no air comes to them 3 the night before you ufe them, lay them in water. To make Melon Mangoes. TAKE Email melons not quite ripe, cut a flip down the fide, and take out the inftde very clean; beat muftard-fecd, and Ihred garlic, which mix with the feeds, and put in your man- goes j put the pieces you cut out into their places again, tie them up, and put them into your pot j then boil fome vinegar (as much as you think will cover them) with whole pepper, fome fait, and Jamaica pepper, which pour in fcalding hot over your mangoes, and cover them clofe to keep in the fteam j re- peat this nine days, and when they are cold cover them with leather. To pickle Samphire. PICK your famphire from dead or withered branches; lay it in a bell-metal or brafs-pot; then put in a pint of water and a pint of vinegar; fo do till your pickle is an inch above your famphire ; have a lid for the pot, and pafte it clofe down, that no fteam may go out; keep it boiling an hour, take it off, and cover the pot clofe with old facks, &c. when it is cold, put it up in tubs or pots, the beft by itfelf; the great ftalks lay upper- rnoft in boiling, it will keep the cooler and better. The vine- gar you ufe muft be the beft. To pickle Afparagus. TAKE of the largeft afparagus, cutoff the white at the ends, and (crape them lightly to the head, till they look green ; wipe them with a cloth, and lay them in a broad gallipot very even; throw over them whole cloves, mace, and a little fait; put over them as much white wine vinegar as will cover them The Complete Housewife. very well: let them lie in cold pickle nine days; then pour the pickle out into a brafs kettle, and let them boil; then put them in, ftove them down clofe, and fet them by a little; then fet them over again, till they are very green ; but take care they don’t boil to be Toft; then put them in a large gallipot, place them even, and pour the liquor over them ; when cold tie them down with leather: it is a good pickle, and looks well in a favoury made difh or pye. To pickle Broom-Buds. PUT your broom-buds into little linen bags, tie them up; make a pickle of bay-falt and water boiled, and ftrong enough to bear an egg ; put your bags in a pot, and when your pickle is cold, put it to them; keep them clofe, and let them lie till they turn black: then (hift them two or three times, till they change green ; then take them out, and boil them as you have occasion for them : when they are boiled, put them out of the bag 5 in vinegar they will keep a month after they are boiled. To pickle Purflane-Stalks. WASH your ftalks, and cut them in pieces fix inches long; give them in water and fait a dozen walms; take them up, drain them, and when they cool make a pickle of ftale beer, white wine vinegar, arid fait; put them in, and cover them clofe. Another Method. TAKE the largeft and greeneft. purflane-ftalks, gather them dry, and ftrip off all the leaves ; lay the ftalks dole in an earthen pot; you may lay kidney-beans among them, for you may do them the fame way ; then lay a ftirk or two acrofs to keep them under the pickle, which mull be made thus: Take whey, and fet it on the fire, with as much fait as will make it almoft as fait as brine ; (kirn off all the curd, and let it boil a quarter of an hour longer, with Jamaica pepper in it; next day, when it is cold, pour the clear through a clean cloth upon the pickles, and tie it down clofe, and fet it in a cool cellar; in winter, take a few out as you ufe them , wafb them till the water runs clean ; then put your beans or ftalks into cold wa- ter, and fet them over the fire, very clofe covered, and let them fcaid two hours; and though they be as black as ink, or ftink before you put them in, they will be very green and good when done; then boil vinegar, fait, pepper, Jamaica pepper, and'gin- ger, for half a quarter of an hour; and when your ftalks are Hhe Complete Housewife. "Well drained from the water through a colander, then put your pickle to them, and when thefe are ufed, green more, but do flot do many at a time. To pickle Lemons. TAKE twelve lemons, fcrape them with a piece of broken glafs, then cut them crofs into four parts downright, but not quite through, but that they will hang together; then put in as much fait as they will hold, rub them well, and krew them over with fait: let them lie in an earthen difh, and turn them every day for three days; then dice an ounce of ginger very thin, and falted for three days, twelve cloves of garlic parboiled and faked three days, a fmall handful of muftard-feed bruifed, and fearced through a hair fieve, fome red Indian pepper, one to every lemon ; take your lemons out of the fait, and fqueeze them gently, and put them into a jar with the fpice, and cover them with the heft white wine vinegar; ftop them up veryclofe* and in a month’s time they will be fit to eat. TAKE young white unfet onions, as big as the tip of your finger; lay them in water and fait two days; fhift them once, then drain them in a cloth ; boil the heft vinegar with fpice ac- cording to your take, and when it is cold, keep them in it, covered with a wet bladder. To pickle fmall Onions. To make Vinegar. T O every gallon of water put a pound of coarfc Lifbon fu- gar, let it boil, and keep flamming of it as long as the fcum rifes; then pour it into tubs, and when.it is as cold as beer to work, toaft a good toaft, and rub it over with yeaft. Let it work twenty-four hours; then have ready a veffel iron-hooped, and well painted, fixed in a place where the fun has full power, and fix it fo as not to have any occafion to move it. When you draw it off, then fill your veffel s, lay a tile on the bung to keep the duft out. Make it in March, and it will be fit to ufe in June or July. Draw it off into little ftone bottles the latter end of June or beginning of July, let it ftand till you want to ufe it, and it will never foul any more: but when you go to draw it off, and you find it is not four enough, let it ftand a month longer before you draw it off. For pickles to go abroad, ufe this vinegar alone ; but in England you will be obliged, when you pickle, to put one half cold fpring water to it, and then it will be full four with this vinegar. You need not boil, unlefs you pleafe, for almoft any fort of pickles, it will keep them quite The Complete Housewife. good. It will keep walnuts very fine without boiling, even to go to the Indies} but then don’t put water to it. For greed pickles, you may potft it fcalding hot on two or three times. All other forts of pickles you need not boil it, Muftiroomsonly walh them clean, dry them, put them into little bottles, with a nutmeg juft fcalded in vinegar, and fliced (whilft it is hot) very thin, and a few blades of mace} then fill up the bottle with the cold vinegar and fpring-water, pour the mutton fat tried over it, and tie a bladder and leather over the top. Thefe mu(h|ooms won’t be fo white, but as finely tafted as if they were juft gathered; and a fpoonful of this pickle will give fauce a very fine flavour. White walnuts, fuckers, and onions, and all white pickles, do in the fame manner, after they are ready for the pickle. To make Goofberry Vinegar. TAKE goofberries full ripe, bruife them in a mortar, then jneafure them, and to every quart of goofberries put three quarts of water, firft boiled, and let it fland till cold ; let it ftand twenty-four hours} then ftrain it through a canvas, then a flan- nel ; and to every gallon of this liquor put one pound of feeding brown fugar; ftir it well, and barrel it up; at three quarters of a year old it is fit for ufe ; but if it (lands longer it is the bet- ter : this vinegar is likewife good for pickles. To keep Artichokes in Pickle, to boll all Winter, THROW your artichokes into fait and water half a day, then make a pot of water boil, and put in your artichokes, and let them boil till you can juft draw off the leaves from the bot- tom; then cut off the bottom very fmooth and clean, and put them into a pot with pepper, fait, cloves, mace, two bay-leaves, and as much vinegar as will cover them; then pour as much melted butter over them as will cover them an inch thick ; tie it down clofe, and keep them for ufe; when you ufe them, put them into boiling water, with a piece of butter in the water to plump them; then ufe them for what you pleafe. TAKE lemons and cut them into halves, and when you have taken out the meat, Jay the rinds in water twelve hours; then take them out, and cut the rinds thus ; boil them in wa- ter till they are tender; take them out and dry them; then take a pound of loaf fugar, putting to it a quarter of a pint of white wine, and twice as much white wine vinegar, and boil it The Lemon Sallad. The Complete Housewife. 239 a little; then take it off, and when it is cold put it in the pot to your peels; they will be ready to eat in five or fix days; it is a pretty fallad. To make Englifli Catchup. TAKE a wide-mouthed bottle, put therein a pint of the heft white wine vinegar, putting in ten or twelve cloves of ef- chalot peeled and juft bruifed; then take a quarter of a pint of the beft langoon white wine, boil it a little, and put to it twelve or fourteen anchovies waflled and Aired, and diffolve them in the Wine, and when cold, put them in the bottle ; then take a quar- ter of a pint more of white wine, and put in it mace, ginger freed,' a few cloves, a fpoonful of whole pepper juft bruifed, and let them boil all a little; when near cold, flicein almoft a whole nutmeg, and fome lemon-peel, and likewife put in two or three fpoonfuls of horfe-radifli; then ftop it clofe, and for a week fhake it once or twice a day; then ufe it; it is good to put into fifti-fauce, or any favoury difli of meat; you may add to it the Clear liquor that comes from muflirooms. Another Way. TAKE the large flaps of muflirooms, pick nothing but the flraws and dirt from it, then lay them in a broad earthen pan, ftrew a good deal of fait over them, let them lie till next morn- ing, then with your hand break them, put them into a ftew- pan, let them boil a minute or two, then ftrain them through a Coarfe cloth, and wring it hard. Take out all the juice, let it Hand to fettle, then pour it off clear, run it through a thick flan- nel bag, (fome filter it through brown paper, but that is a very tedious way) then boil it; to a quart of the liquor put a quarter of an ounce of whole ginger, and half a quarter of an ounce of Whole pepper. Boil it brifkly a quarter of an hour, then ftrain it, and when it is cold, put it into pint bottles. In each bottle put four or five blades of mace, and fix cloves, cork it tight, and it will keep two years. This gives the beft flavour of the mufli- rooros to any fauce. If you put to a pint of this catchup, a pint of mum, it will tafte like foreign catchup. Another Way. TAKE the large flaps, and fait them as above t hoil the li- quor, ftrain it through a thick flannel bag : to a quart of that liquor put a quart of ftale beer, a large flick of horfe-radifh cut in little flips, live or fix bay-leaves, an onion ftuck with twenty thirty cloves, a quarter of an ounce of mace, a quarter of an ounce of nutmegs beat, a quarter of an ounce of black and white The Complete Housewife. pepper, a quarter of an ounce of all -fpice, arid four or five races of ginger. Cover it clofe, and iet it fimmer very fofrly till about one third is wafted ; then ftrain it through a flannel bag, when it is cold bottle it in pint bottles, cork it clofe, and it will keep a great while ; you may put red wine in the room of beer ; fome put in a head of garlic, but I think that fpoils it. The other receipt you have in the Chapter for the Sea. To make Catchup to keep Twenty fears. TAKE a gallon of ftrong ftale beer, one pound of ancho- vies wafhed from the pickle, a pound of efchalots, peeled, half an ounce of mace, half an ounce of cloves, a quarter of an ounce of whole pepper, three or four large races of ginger, two' quarts of the large mufhroom flaps rubbed to pieces. Cover all this clofe, and, let it fimmer till it is half wafted, then ftrain it through a flannel bag; let it ftand till it is quite cold, then bot- tle it. You may carry it to the Indies. A fpoonful of this to a pound of freih butter melted, makes a fine filh-fauce; or in the room of gravy-fauce. The ftronger and ftaler the beer iff, the better the catchup will be. A Pickle in imitation of Indian Bamboe. TAKE the young fhoots of elder, about the beginning or middle of May ; take the middle of the ftalk, for the top is not worth doing; peel off the out rind, and lay them in a ftrong brine of fait and beer, one night; dry them in a cloth fingle, and in the mean time, make a pickle of half goofberry vinegar, and half ale allegar; to every quart of pickle put one ounce of long pepper, one ounce of fliced ginger, a few corns of Ja-' maica pepper, and a little mace ; boil it, and pour it hot upon’ the fhoots, flop the jar clofe, and fet it clofe by the fire twenty- four hours, ftirring it very often. To diftil Verjuice for Pickles. TAKE three quarts of the fharpeft verjuice, and put in a cold Till, and d.ftil it off very Ibftly j the fooner it is diftilied in the fpring, the better for ufe. To pickle Salmon. TAKE two quarts of good vinegar, half an ounce of black pepper, and as much Jamaica pepper, cloves and mace, of each a quarter of an ounce, near a pound of fait j bruife the fpice The Complete Housewife. 241 grofly, and put all thefe to a (mail quantify of water, put juft enough to cover your fifh ; cut the fifh round, three or four pieces, according to the fize of the falmon, and when the li- quor boils put in your fifh, boil it well j then take the fifh out of the pickle, and let it cool ; and when it is cold put your filh into the barrel or ftein you keep it in, ftrewing fome fpice and bay- leaves between every piece of fifh ; tet the pickle cool, and fkim off the fat, and when the pickle is quite cold pour it on your fifh, and cover it very clofe. To pickle Oyfters. TAKE a hundred and a half of large oyfters, wafh them and fcald them in their own liquor; then take them out, and lay them on a dean doth to cool; ftrain their liquor, and boil and fkim it clean, adding to it one pint of white wine, half a pint of white wine vinegar, one nutmeg beat grolly, one onion flit, an ounce of white pepper, half whole, the other half juft bruifed, fix or eight blades of mace, a quarter of an ounce of cloves, and five or fix bay-leaves j boil up this pickle till it is of a good tafte, then cool it in broad difhes, and put your oyf- ters in a deep pot or barrel, and when the pickle is cold put it to them; in five or fix days they will be ready to eat, and will keep three weeks or a month, if you take them oat with a fpoon, and not touch them with your fingers. Another Method. WASH your oyfters in their own liquor, fqueezing them between your fingers, that there be no gravel in them ; ftrain the liquor, and wafti the oyfters in it again ; put as much water as the liquor, fet it on the fire, and as it boils fkim it dean ; then put a pretty deal of whole pepper, boil it a little, then put in fome blades of mace, and your oyfters, ftirring them apace, and when they are firm in the middle part, take them off, pour them quick into an earthen pot, and cover them very dole; put in * few bay leaves; be fure your oyfters are all under the liquor ; the next day put them up for ufe, cover them very clofe; when you difh them to eat, put a little white wine or vinegar on the plate with them. To pickle Lobfters. BOIL your lobfters in fait and water, till they will eafily flip out of the fhell j take the tails out whole, juft crack the claws, and take the meat out as whole as polftble $ then make 242 The Complete Housewife. the pickle half white wine and half water; put in whole cloves, whole pepper, whole mace, two or three bay-leaves; then put in the lobfters, and let them have a boil or two in the pickle ; then take them out, and fet them by to be cold, boil the pickle longer, and when both are cold put them together, and keep them for ufe. Tie the pot dpwn clofe; eat them with oil, vinegar, and lemon. WHEN your tench are cleanfed, have a pickle ready boil- ed, half white wine and half vinegar, a few blades of mace, fome fliced ginger, whole pepper, and a bay-leaf, with a piece of lemon-peel and fome fait; boil your tench in it, and when it is enough, lay them out to cool; and when the liquor is cold, put them in j it will keep but few days. Tench to pickle. To pickle Mackarel. SLIT your mackarel in halves, take out the roes, gut and clean them, ftrew fait over them, and lay one on another, the back of one to the infide of the other; let them lie two or three hours, then wipe every piece clean from the fait, and ftrew them over with pepper beaten and grated nutmeg; let them lie two or three hours longer; then fry them well, take them out of the pan, and lay them on coarfe cloths to drain ; when cold, put them in a pan, and cover them over with a pickle of vine- gar boiled with fpice, when it is cold. TAKE an anchovy-barrel, or a deep glazed pot, put a few bay-leaves at the bottom, a layer of bay-falt, and fome petre-falt mixed together ; then a layer of fprats, croudcd clofe, then bay-leaves, and the fame fait and fprats, and fo till your barrel or pot be full; then put in the head of your barrel clofe, and once a week turn the other end upwards; in three months they will be fit to eat as anchovies raw, but they will not dif-r (blve. To pickle Sprats for Ancliovies. To marinate Smelts. TAKE your fmelts, gut them neatly, wafh and dry them, and fry them in oil; lay them to drain and cool, and have in j-eadinefs a pickle made with vinegar, fait, pepper, cloves, mace, onion, horfe-radifli; let it boil together half an hour; when it is cold put in your fmelts. TJk Complete Housewife. 243 To pickle Mufcles or Cockles. TAKE your frefh mufcles or cockles; wafli them very clean, and put them in a pot over the fire till they open ; then take them out of their fheils, pick them clean, and lay them to cool; then put their liquor to fome vinegar, whole pepper, ginger diced thin, and mace, fetting it over the fire : when it is fcalding hot, put in your mufcles, and let them (lew a little; then pour out the pickle from them, and when both are cold put them in an earthen jug, and cork it up clofer in two or three days they will be fit to eat- 244 The Complete Housewife, PART VIII, PRESERVES, CONSERVES, SYRUPS, CREAMS, and JELLIES, Of PRESERVES, C HAP, I. To preferve Oranges whole. A K E the heft Bermudas oranges, pare them with mmt a Penknife very thin, and lay your oranges in water ||||P three or four days fluffing them every day; then tmMJ vgljf Put them in a kettle with fair water, pumng a board on them, to keep them down in the water; have p fkillet on the fire with water* that may be in readinefs to fupply the kettle with boiling water: as it waftes it rauft be filled up three or four times while the oranges are doing* for they will take up feven or eight hours in boiling, for they mutt be fo tender that a wbeat-ftraw may be thruft through them ; then take them up, and fcoop the feeds out of them, making a little hole on the top ; then weigh them, and to every pound of orange take a pound and three quarters of double refined fugar, finely beaten and fifted ; fill up your oranges with fugar, apd ftiew fome on them, and let them lie a little; then make your jelly for ihem thus; take two dozen of pippins, and flice them into water, and when they are boiled tender, ftrain the liquor from the pulp, and to every pound of orange you muft have a pint and a half of this liquor, and put to it three quarters of the fugar left in filling the oranges; let it on the fire, and let it boil, and fkim it well, and put it in a clean earthen pan till it is cold; then put it in your fkillet, and put in your oranges, and with a fmall bodkin jobb the oranges as they are boiling, to let the fyrup into them; ftrew on the reft of your fugar while they are boiling5 and when they look clear, take them up and put them in your glafies, but one in a glafs juft fit for them, and boil the fyrup till it is almoft a jelly ; then fill up your oranges and glaftes, and when they are pold paper them up, and put them ip your ftove. ih c omplete House wipe. Another Way. T AKE the beft and largeft Seville oranges, Water them three days, (hitting them twice a day, boiling them in a ceppcr with a great deal of water till they are tender 5 they muft be tied in a cloth, and kept under water, the water muft boil before you put them in ; then take to every pound of orange, a pound and a half of double refined fugar, beaten and fifted $ then have in rea-- dinefs apple-water made of john-apples ; take to every pint of that water a pound of fugar j then take a third part of the fugar and put to the water; boil it a while, and fet it by to cool; then cut a little hole in the bottom of your orange, pick out all the feeds, and fill them up with what fugar is left; prick your oranges all over with a bodkin, then put them into your fyrup, boiling them fo faft that the fyrup may cover them, then put in your fugar that is left: when the fyrup will jelly, and the oranges look clear, they are enough ; thcii glafs them With the holes up- permoft, and pour the fyrup upon them. TAKE right Seville oranges, the thickeft rind you can get, lay them in water, changing the water twice a day for twa days, then rub them well with fait, wafli them well afterwards, and put them in water, changing the water twice a day for two days more i then put them in a large pot of water to boil, having another pot of boiling water ready to throw them into, as the other grows bitter t change them often till they are ten- der ; then take them up in a linen cloth, and a woollen over it, to keep them hot; take out one at a time, and make a little hole at the top, and pick out the feeds, but do not break the meat; pare them as thin as you can with a fharp penknife ; take to a pound of oranges before they are opened, a pound of double refined fugar and a pint of fair water, boil it and fkim it, and let it be ready when you pare them, to throw them into ; when they are all pared, fet them on the fire, cover them clofe, and keep them boiling as faft as they can boil, till they look clear ; then take thetn up into a deep gallipot, with the holes upward, fill them with fyrup, and when they are almoft cold, pour the reft of the fyrup over them ; let them ftand a fortnight or three weeks in that fyrup; then make a jelly of pippins, and vvhen it is almoft ready, take your oranges out of the gallipot, pour all the fyrup out of them, put them into the jelly, and let them have a boil Or two; then put them into your glades, and when they arc near cold fill them with jelly ; the next day paper therm Another Way to preferve Oranges. 246 V&e Complete Housewife, The Dutchefs of Cleveland’s Receipts to preferve Le- mons, Citrons and Oranges. TAKE good lemons, fair and well coloured, and {crape a little of the uppermoff rind ; take out the feeds, and the juice; lay them in fpring water, ftiifting them twice a day for a day cr two ; then boil them, to be tender, with a' pound and a quarter of double refined fugar, and a pint and three quarters of fpring-water; take the feum off, and put in your lemons ; have ready a pint of pippin-water; boil it firft with half a pound of fugar, and put it to them; then boil it to a jelly, and put in the juice of your lemons; then let them boil but a little after, and put them into your glaffes, but be fure to cover them with fyrup. How to take out the Seeds, YOU muff cut a hole in the top, but it muft be a little one, and take them out with a fcoop; dry them, before you put them into your fyrup, with a dean cloth. To preferve whole Quinces white. TAKE the largeft quinces of the greeneft colour, and feald them till they are pretty foft, then pare them, and core them with a fcoop ; then weigh your quinces againft fo much double refined fugar, and make a fyrup of one half, and put in your quinces and boil them as fall as you can; then you muff have in readinefs pippin-liquor, let it be very ftrong of!the pippins 5 and when it is {trained out, put in the other half of your fugar, and make it a jelly ; and when your quinces are clear put them into the jelly, and let them fimmer a little, they will be very white : fo glafs them up, and when they are cold paper them, and keep them in a Itove, To preferve Goofberries. TAKE of the beft Dutch goofberries before they are too ripe, ftone them, and put them in a fkillet with fo much fair water as will cover them; fet them on a fire to fcald, and when they are tender take them out of the liquor, and peel off the outer (kin as you do codlins, and throw them into fome double refined fugar, powdered and fifted; put a handful of more goofberries into that water, and let them boil a little, then run the liquor through a fieve; take the weight of your peeled goofberries in double refined fugar, break the fugar in lumps, and we; . He lumps in the liquor that the goofberries were fcalded Tbe Complete Housewife. 247 m, and put your fugar in a preferving-pan over a clear fire, let it boil up, and fkim it well ; then put in your goofberries, and let them boil till they look clear; then place them in your glafles, and boil the liquor a little longer, arid pour it on your goofberries in the glafles; when they are cold paper them. To preferve Goofberries in Hops. TAKE the largeft Dutch goofberries, and with a knife cut them acrofs at the head and half way down, picking out the feeds clean with a bodkin, but do not break them ; then take firie long thorns, fcrape them, and put them on your goofberries, putting the leaf of the one to the cut of the other, and fo till your thorn is full, then put them into a new pipkin with a clofe lid, cover them with water, and let them ftand Raiding till they are green ; then take them up, and lay them upon a fieve to drain from the water; be fure they boil not in the greenings for if they have but one walm they are fpoiled; and while they are greening make a fyrup for them. Take whole green goofberries and boil them in water till they all break, then ftrain the water through a fieve, and weigh your hops, and to a pound of hops put a pound and a half of double refined fugar ; put the fugar and hops into the liquor, arid brill them open till they are clear and green, then take them up and lay them upon pye plates, and boil your fyrup longer; lay your hops in a pretty deep gallipot, and when the fyrup is cold pour it on them ; cover them with paper, and keep them in a ftove. To preferve Goofberries whole without {toning, TAKE the la'rgeft preferving goofberries, and pick off the black eye, but not tbe ftalfc, then fet them over the fire in a pot of water to fcald, cover them very clofe, and let them fcald, but not boil or break, and when they are tender take them up into cold water; then take a pound and a half of double re- fined fugar to a pound of goofberries, clarify the fugar with water, a pint to a pound of fugar; when the fyrup is cold, put your goofberries fingle into your preferving-pan, put the fyrup to them, fet them on a gentle fire, and' let them boil, but not too faff, left they break ; when they are boiled, and you per- ceive the fugar has entered them, take them off, cover them with white paper, and fet them by till the next day ; then take them out of the fyrup, and boil the fyrup till it begins to be ropy, ftcim it and put it to them again, and fet them on a gentle fire, and let them preferve gently till you perceive the fyrup will rope ; then take them off, and fet them by till they are cG covering them with paper; then boil Tome goofberries in Id, Waflßlr, and when the liquor is ftrong enough ftrain it out, let it We Complete Housewife. ftanc .j fettle, a" * every pint taker a pound of double refined fugar, make a jelly cf it, and put the goofberries in glaffes; when they are cold cover them with the je:lv : the next day paper them ; wet, and then half dry the paper that goes in the infidc, it c'ofes down better ; and then put on the other papers, and put them in your ftove. To preferve Apricots. TAKE your apricots, ftone and pare them; take their weight in double refined fugar beaten and fifted, and put your apricots in a filver cup or tankard, and cover them over with the fugar, letting them ftand lb all night; the next day put them in a preferving-pan, fet them on a gentle fire, and let them fimmer up a little while; then let them boil till they are tender and clear, taking them off fometimes to turn and fkim ; keep them under the liquor as they are doing, and with a fmall clean bodkin or great needle jobb them fometimes, that the fyrup may penetrate into them ; when they are enough take them and put them in glaffes, boil and Ikim the fyrup, and when it is cold put it on your apricots. GATHER your apricots of a fine colour, but not too ripe ; weigh them, and to every pound of apricots put a pound of double refined fugar beaten and fifted ; ftone and pare your apri- cots ; as you pare them put them into the pan you do them in, with fugar ftrewed over and tinder them ; let them not touch one another, but put fugar between; cover them up and let them lie till the next day, then ftir them gently till the fugar is melted ; then put them on a quick fire and let them boil half an hour, fkimming exceeding well all the while ; then take it off, and cover it till it is quite cold, or till the next day; then boil it again, fkimming it very well till it is enough ; fo put it in pots. To preferve Apricots ripe. To preferve green Apricots. T AftE green apricots, about the middle of June, or when the ftone is hard, put them on the fire in cold water three or four hours, cover them clofe, but firft take their weight in double refined fugar; then pare them nicely; dip your fugar in water, and boil the water and fugar very well; then put in your apricots, and let them boil till they begin to open ; then take out the ftone, and clofe it up again, and put them in the fyrup, and let them boil till they are enough, fkimming all the while j then put them in pots. The Complete Housewife, 249 BEFORE the ftones are hard, wet them and lay them in a coarfe clothf and put to them two or three handfuls of fait, rubbing them till the roughnefs is off ; then put them in Raiding Water, and fet them over the fire till almoft boiled ; then fet them off till almoft cold; do this two or three times; after this let them be clofe covered, and when they look green, let them boil till they begin to be tender; weigh them, and take their weight of double refined fugar, to a pound of fugar half a pint of wa- ter ; make the fyrup, and when almoft cold put in your apri- cots, boil them well till clear; warm the fyrup two or three times till thick, or put them in cold jelly, or dry them as you life them. Another Method. To preferve Plumbs green. THE plumbs that will be greeneft are the white plumbs that are ripe in wheat harveft j gather them about the middle of July whilft they arc green ; when gathered, lay them in water twelve hours; then fcald them in two feveral waters, let not the firft be too hot, but the fecond muft boil before you put the plumbs in ; when they begin to fhrivel, peel off the (kin as you docodlins, keep them whole, and let a third water be made hot, and when it boils, put in your plumbs, and give them two or three walms; then take them off the fire, and cover them clofe for half a quarter of an hour, till you perceive them to look greenifh and ten- der; then take them out and weigh them with double refined fugar, equal weight; wet a quarter of a pound of your fugar in four fpoonfuls of water, fet it on the fire, and when it begins to boil, take it off, and put in your plumbs one by one, and ftrew the reft of your fugar upon them, only faving a little to put in with your perfume, mu(k or ambergreafe, which muft be put in a little before they are done: let them boil foftly on a moderate fire half an hour or more, till they are green and the fyrup thickifh, put your plumbs in a pot or glaffes ; let the fyrup have two or three walms more, and put it to them ; whes they arc ooid paper them up. TAKE green plumbs grown to their full bigneft, but be- fore they begin' to ripen ; let them be carefully gathered with their (talks and leaves, put tlvrm into cold fpring-water over a fire, and let them boil very gently ; when they will peel, take off the (kins; then put the plumbs into other cold water, and let them (land over a very gentle fire till they are foft; put two pounds of double refined fugar tp every pound of plumbs, and Another Method. 250 The Complete Housewife. make the fugar with fome water into a thick fyrup before th£ plumbs are put in : the ftones of the plumbs are not to be grown fo hard, but that you may thruft a pin through them. Aftef the fame manner do green apricots. To preferve black Pear-Plumbs, or any black Plumb, TAKE a pound of plumbs, give them a little flit in the feam; then take fome of your work plumbs, and put them in a gallipot clofe covered, and fet them in a pot of boiling water, and as they yield liquor ftill pour it out. To a pint of this liquor, take a pound and a quarter of fugar; put them toge* ther, and give them a boil and a fkim, after which take it off to cool a little ; then take your pound of plumbs, and as you put them in, give every one of them a prick or two with a needle, fo fet them again on a foft fire a pretty while ; then take them off, and let them ftand till the next day, that they may drink up the fyrup without breaking the fkin; the next day warm them again once or twice, till you fee the fyrup grows thick, and the plumbs look of the right black, ftill fkimming them, and when they will endure a boil, give them two or three walrus, and fkim them well, and put them in your glafles. Be fure you keep fome of the fyrup in a glafs, that when your plumbs are fettled and cold, you may cover them with it. next day paper them up, and keep them for ufe. T O a pound of plumbs take three quarters of a pound of double refined fugar in lumps; dip your fugar in water, and boil and Ikim very well; flit your plumbs down the feam, and put them into the fyrup with the flit downward j let them flew over the fire a quarter of an hour j Ikim very well, and take them off; and when cold turn them, and cover them up, and turn them in the fyrup, every day, two or three times a day for five days ; then put them in pots. To preferve the great white Plumb. To preferve white Pear-Plumbs. TAKE pear-plumbs when they are yellow, before they are too ripe, give them a flit in the learn, and prick them behind ; make your water almoft fcalding hot, and put a little fugar to it to fweeten it; and putm your plumbs, and cover them clofe; fet them on the fire to coddle, and take them off fometimes a little, and fet them on again; take care they do not break ; have in readi- nefs as much double refined fugar boiled to a height as will cover them, and when they are coddled pretty tender, take them out of the liquor, and put them into your preferving-pan to your fyrup, which muli be but blood warm when your Hhe Complete Housewife. plumbs go in ; let them boil till they are clear, fkim them, take them off, and let them ftand two hours; then fet them on again, and boil them, and when they are thoroughly preferved, take them up, and Jay them in glaffes; boil your fyrup till it is thick, and when it is cold put in your plumbs ; a month after, jfyour fyrup grows thin, you tnuft boil it again, or make a fine jelly of pippins, and put on them. This way you may do the primordian-plumb, or any white plumb; and when they arc cold paper them up. TAKE fome damfons, cut them in pieces, and put them in a Ikillet over the fire, with as much water as will cover them ; when they are boiled, and the liquor pretty ftrong, ftrain it out; and for every pound of your whole damfons wiped clean, a pound of fingle refined fugar, put the third part of the fugar in the liquor, and fet it over the fire, and when it fimmers put *n your damfons ; let them have one good boil, and take them off for half an hour, covered upclofe; then fet them on again, and let them fimmer over the fire, often turning them; then take them out, put them into a bafon, and ftrew all the fugar that was left on them, and pour the hot liquor over them; cover them up, and let them ftand till the next day ; then boil them up again till they are enough ; take them up, and put them in pots ; boil the liquor till it jellies, and pour it on them When it is almoft cold, fo paper them up. To preferve Damiens whole. To preferve Cherries. PRICK and ftone your cherries; weigh them, and take their weight of fingle refined fugar beaten fine; mix three parts of the fugar with juice of currants, put in your preferving- pan, giving it a boil and a fkim, and then put in your cherries ; let them boil very faft, now and then ftrewing in fome of the fugar that was left till all is in; fkim it well, and when they are enough, which you may know by trying fome in a fpoon, and when it jellies, take it off, and fill your glaffes, and when they are cold paper them up. Another Method. GATHER your cherries of a bright red, not too ripe. Weigh them, and to every pound of cherries put three quarters of a pound of double refined fugar beaten fine; ftone them, and ftrew fome fugar on them as you ftone them ; to their co- lour, wet your fugar with fair water, near half a pint, and boil and fkim it, then put in three fmall fpoonfuls of the juice of currants that was infufed with a little water; give it another boil and fkim, and put in your cherries; boil them till they are tender, then pour them into a china bafon ; cover them with 252 The Complete Housewife. paper, and fet them by twenty-four hours; then put them hi your preferving-pan, and boil them till they look clear 3 piit them in your glafs clear from the fyrup, and put the fyrup oil them drained through muflin. To preferve Barberries. TA K E the largeft barberries you can get, and ftone them j to every pound of barberries take three pounds of fugar, and boil it till it is candy high; then put in the barberries, and let them boil til! the fugar boils over them all 3 then take them off, fkim them, fet them on again, and give them another boil, and put them in an earthen pan, cover them with paper, and fet them by till the next day 3 then put them in pots, and pour the fyrup over them 3 cover them with paper, and keep them in a ftove. If the fyrup grows thin you may make a little jelly of pippins, and put them in when it is ready, and give them on* walm, and pour them again into glafies. Another Method. TAKE a pound of barberries picked from the ftalks, put them into two quart pans, fet them in a brafs-pot full of hot water, to flew them; after this, ftrain them, add a pound of fugar, and a pint of rofe-water, boil them together aliittle, take half a pound of the beft clutters of barberries you can get, dip them into the fyrup while it is boiling, take out the barberries, and let the fyrup boil till it is thick 3 when they are cold, put them into glafles or gallipots with the fyrup. STONE the barberries and ufe them in bunches; weigh them, and to every pound of berries clarify two pounds of fugar 5 make the fyrup with half a pint of water to a pound of fugar, put your barjberries into the fyrup when it is fealding hot, let them boil a little, and fet them by with a paper clofe to them ; the next day make them fealding hot, repeat this two days, but do not boil it after the firft time, and when they are cold lay them on earthen plates, ftrew fugar well over them, the next day turn them on a fieve, and fift them again with fugar; turn them daily till they are dry, taking care your ftove is not too hot. To dry Barberries. A fine Way to preferve Rafpberries. TAKE the juice of red and whi e rafpberries and codlin jelly ; to a pint and a half, two pounds of double refined fugar; boil and fldm it, and then put in three quarters of a pound of large picked rafpberries, let them boil very faft, till they jelly and are clear; do not take them ofF the fire, that will make Th Complete Housewife. t* hard n hour will do them when they begin V i ' . ratpberries in the glafs firft, and ftrain V j.ily, and put it to them j and when they * them gently, that they may not all lie on giau>; and when cold, lay papers dole on them } ; ,wc ;c papers, and dry them in a doth. To preferve Rafpberries whole. 1 AKE the full weight of your rafpberries in double refined fugar, beaten and fifted ; lay your rafpberries Angle in the bot- tom of your preferving-pan, and put all your fugar over them; fet them on a flow fire, till there is fome fyrup in the bottom of the pan; then fet them on a quick fire, till all the fugar be thoroughly melted; give them two or three walms, fkim them, take them up, and put them in glaffes. To preferve Rafpberries in Jelly. TAKE of the largeft and heft rafpberries, and to a pound take a pound and a quarter of fugar made into a fyrup, and boiled candy high; then put in the rafpberries, fet them over a gentle fire, and as they boil (hake them ; when the fugar boils over them, take them off the fire, fkim them, and fet them by a little ; therj fet them on again, and have half a pint of juice of currants by you, and at feveral times put in a little as it boils ; flhake them often as they grow nearer to be enough, which you may know by fetting fome in a fpoon to try if it will jelly, for when they jelly they are enough ; then lay them in your glaffes, and keep the jelly to cover them ; but before you put it to them pick out all the feeds, and let the jelly cover them well. To preferve Currants in Jelly, TAKE your currants, ftrip them, and put them in an earthen pot; tie them dofe down, fet them in a kettle of boiling water, and let them ftand three hours, keeping the water boil- ing j then take 3 clean flaxen cloth, and ftrain out the juice ; when it has fettled, take a pound of double refined fugar, beaten and fifted, and put to a pint of the clear juice ; have in readinefs fome whole currants ftoned, and when the juice boils, put in your currants, and boil them till your fyrup jellies, which you may know by taking up fome in a fpoon; then put, it in your glaffes. This way make jelly of currants, only leaving out the Whole currants j when cold, paper them up. %he Complete Housewife, To dry Currants in Bunches. STONE your currants, and tie them up in bunches ; to every pound of currants boil two pounds of fugar, till it blows very ftrong ; dip in the currants, let them boil very faft till the fugar flies all over them, let them fettle a quarter of an hour, and boil them again till the fugar rifes almoft to the top of the pan; let them fettle, fkim them, and fet them by till next day ; then drain them and lay them out, taking care to fpread the fprigs that they may not dry clogged together j dull: them very much and dry them in a hot (love. To preferve fmall Cucumbers green. T A K E fmall cucumbers, boil them, but not very tender ; when you take them out of the water, make a hole thro’ every one with a large needle; then pare and weigh them, and to every pound allow a pound of fugar, which make into fyrup, with a pint of water to every pound of fugar; you muft green them before you put them into the fugar ; then let them boil, keeping them clofe covered ; then put them by, and for three or four days boil them a little every day; put into the fyrup the peel of a frefh lemon; then make a frefh fyrup with double re- fined fugar, you muft have three quarters of a pound to a.pound of cucumbers, and a quarter of a pint of fair water, the juice of a lemon, and a little ambergreafe boiled in it j fo do them for life j paper them when cold. To preferve green Cucumbers. TAKE gerkins, rub them clean, and green them in hot water; then take their weight in double refined fugar, boil it to a thick fyrup with a quarter of a pint of fpring-water to every pound of fugar; then put in your cucumbers and fet them over the fire, but not to boil faft, fo do two or three days; the laft day boil them till they are tender and clear, fo glafs them up. To preferve whole Pippins, TAKE Kentilh pippins or appJe-johns, pare them, and fiice them into fair water ; fet them on a clear fire, and when they are boiled to maftj, let the liquor run through a hair fieve. Boil as many apples thus, till you have the quantity of liquor you would have. To a pint of this liquor you muft have a pound of double refined fugar in great, lumps, wet the lumps of fugar with the pippin-liquor, fet it over a gentle fire, let it boil, and fkim *fhe Complete Housewife. k well, and while you are making the jelly, you mull have your whole pippins boiling at the fame time; they mull be the faireft and heft pippins you can get ; fcoop out the cores, and pare them neatly, and put them into fair water as you do them; you muft likewife make a fyrup ready to put them into, the quantity as you think will boil them in clear; you mull make that fyrup with double refined fugar and water; tie up your whole pippins in a piece of fine muflin feverally, and when your fugar and wa- ter boils put them in; let them boil very faft, fo faft that the fyrup always'boils over them ; fometimes take them off, and then fet them on again ; let them boil till they are clear and tender; then take off the tiffany or muflin they were tied up in, and put them into glaffes that will hold but one in a glafs; then fee if your jelly of apple johns be boiled to jelly enough; if it be, fqueeze in the juice of two lemons, and put mufk and am* bergreafe in a rag, and let it have a boil, then ftrain it through a jelly-bag into the glaffes your pippins were in ; you muff be fure to drain your pippins well from the fyrup they were boiled m ; before you put them in your glaffes, you may if you pleafe boil lemon-peel in little pieces in water till they are tender, and then boil them in the fyrup your pippins were boiled in ; then take them out, and lay them about the pippins before the jelly is put in; when they are cold, paper them up. To preferve Mulberries whole. SET fome mulberries over the fire in a fkillet, and draw from them a pint of juice, when it is ftrained ; then take three pounds of fugar beaten very fine, wet the fugar with the pint of juice; boil up your fugar and fkim it, and put in two pounds of ripe mulberries, letting them ftand in the fyrup till they arc thoroughly warm ; then fet them on the fire, and let them boil very gently; do them but half enough, fo put them by in the fyrup till next day ; then boil them gently again, and when the fyrup is pretty thick, and will ftand in a round drop when it is cold, they are enough ; put all together in a gallipot for ufe. To preferve green Grapes. TAKE the largeft and heft grapes before they are thorough ripe; ftone them, fcald them, and let them lie two days in the Water they are fcalded in ; then drain them, and put them into a thin fyrup, and give them a heat over a How fire ; the next day turn the grapes in the pan, and heat them again the day after j then drain them, put them into a clarified fugar, give them a good boll, fkim them, and fet them by: the following day, boil more fugar to blow, put it to the grapes, give all a good I'he Complete Housewife. boil, ficim them, and fet them in a warm ftove all night; the day after drain the grapes, and lay them out to dry, firft dufting them very well. To prefervc or dry Samphire, TAKE it in bunches as it grows, put on the fire a large deep ftew-pan filled with water ; when it boils throw in a little fait, put in your famphire, and when you fee it look of a fine beautiful green, take off the pan diredtly, and with a fork take up the (amphire, lay it on fieves to drain, and when cold, either preferve it, or dry it as the barberries; if you froft them they will be very prtfcty. To keep green Peafe till Chriftmas. SHELL what quantity you pleafe of young peafe, put them in the pot when the water boils, let them have four or five waims; then firft pour them into a colander, and then fpread a doth on a table, and put them on that, and dry them well in it; have bottles ready dried, and fill thenrt to the necks, and pour over them melted mutton fat, and cork them down very dofe, that no air come to them; fet them in your cel Ur, znd when you ufe them, put them into boiling water, witn a fpooa- ful of fine fugar, and a good piece of butter; and when they are enough, drain and butter them. To keep Artichokes all the Year. IN the latter end of the feafon boil them till they be half t&nough, and then dry them on a hair-cloth upon a kiln the fpace of fifty hours, till they are very dry; lay them in a dry place; when you ufe them, foak them a night in water, and boil them till they are tender. To keep Walnuts all the Year. ALMOST in the latter end of the feafon, take off the green Ihell of your and dry them on a hair-cloth on the kiln forty hours; when they are dry, keep them for ufe; when you would ufe them, foak them three days in water, fhifting them thfee times a day. tfhe Complete Housewife. 257 C H A. P. XI. Of CONSERVES and SYRUPS. To'make Conferveof red Roles, or any-other Flowers, AKE' rofe-buds, pick, them, and cut off the white part from the red ; put the red flowers into a fieve and lift them fo take out the feeds ; then weigh them, and to every pound of flowers take two pounds and an half of loaf fugar; beat the flowers pretty fine in a ftone mortar, then by degrees put the fugar to them, and beat it very well till it is well incorporated together ; then put it into gallipots, and tie it over with paper, and pver that leather; it will keep for feven years. To Hew* Apples. TAKE to a quart of water a pound of double refined fu~ gar beaten fine, boil and fkim it, and put into it a pound of the largefl and cleareft pippins, pared, cut in halves, and cored ; let them boil, covered with'a continual froth, till they be as tender and dear as you- would have them ; then put in' the mice of two lemons, and a little peel cut like threads; let them have five or fix walms after the lemon is in, then put them in a china difli or falver you ferye thenV in ; they (hould be done two hours before ufed. To dry Plumbs or Apricots. TAKE your plumbs or apricots and weigh them, and to every pound of fruit allow a pound of double refined fugar ; then fcald your plumbs, ftone them, and take off the {kins, laying your plumbs on a dry cloth; then juft wet your fugar, fet it over the fire, and keep it ftirring all one way till it boils to fugar again ; take that fugar, laying fame at the bottom of your pre- ferving-pan, and your plumbs on it; ftrew the reft of the fugar ©n the plumbs, and Jet it (land till it is melted ; then heat it fcalding hot twice a day, but let it not boil; when the fyrup is Very thick, and candies about the pan, then take them out of the fyrup, lay them on glafles to dry, and keep them con iilually warm, fifting a little fugar over them till they are almoft dry ; wet the ftone's in the fyrup, and dry them with fugar, and put them at one end of the plumb, and when they are thorough dry, keep them in boxes, with papers between. The Complete Housewife*, To dry Apricots like Prunello’s. T A K E a pound of apricots, being cut in halves or quar- ters, let them boil till they be very tender in. a thin fyrup; let them ftand a day or two in the ftove ; then take them out of the fyrup, and lay them drying till they be as dry as prunello’s, then box them ; you may make your fyrup red with the juice of red plumbs ; if you pleafe you may pare them. To dry Apricots. TAKE to a pound of apricots, a pound of double refined fugar ; ftcne, them, pare them, and put them into cold water; when they are ail ready, put them into a fkillet of hot water* and feald them till they are tender; then drain them very well from the water, and put them into a filver bafon ; have in readi- nefs your fugar boiled to fugar again, and pour that fugar over your apricots; cover them with a filver plate, and let them ftand all night; the next day fet them over a gentle fire, and let them be Raiding hot, turning them often; you muft do them twice a day, till you fee them begin to be candy; then take them ©ut, and fet them in your ftove or glafles to dry, heating your ftove every day till they are dry. To make Apricot Chips. FARE your apricots, and part them in the middle; take out the ftone, and cut them crofs-ways pretty thin ; as you cut them ftrew a very little fugar over them beaten and fifted ; then fet them on the fire, and let them ftew gently a quarter of an hour; then take them off, cover them up, and fet them by till the next day ; then fet them on the fire as long as before; take them out one by one and lay them on a fieve; ftrew fugar on the fieve, and over them; dry them in the fun or cool oven* turn them often ; when dry put them in boxes. To make Marmalade of Apricots. GATHER your apricots juft turned from the green, of a very pale yellow, pare them thin and weigh them, three quar- ters of a pound of double refined fugar to a pound of apricots; then cut them in halves, rake out the ftones, and dice them thin; beat your fugar, and put it in your preferving pan with your diced apricots, and three or four fpoonfuls of water; boil and fkim them, and when they are tender put them in glafles. *The Complete rtousEWiEE. 259 To make white Marmalade. Take your quinces, fcald them, pare them, and fcrap6 the pulp clean from the cores, adding to every pound of pulp a pound of double refined fugar; put a little water to your fugar to diffolve it, and boil it candy high; then put in the quince pulp, and fet it on the fire till it comes to a body; let it boil very faft; when .it is enough put it in gallipots. To make white Quince Marmalade* SCALD your quinces tender, takeoff the fkin, arid pulp them from the core very fine, and to every pound of quince have a pound and a half of double refined fugar in lumps, and half a pint of water; dip your fugar in the water, and boil and fkim it till it is a thick fyrup; then put in your quince, boil and fkim it on a quick fire a quarter of an hour, fo put it in your pots. To make red Quince Marmalade. PARE, core, and quarter your quinces, then weigh them, ahd to a pound of quince allow a pound of fingle refined fugar beaten fmall, and to every pound of quince a pint of liquor; make your liquor thus; put your parings and cores, and three or four quinces cut in pieces, into a large fidllet, with water proportionable to the quantity of quinces you do ; cover it and fet it over the fire, and let it boil two or three hours ; then put in a quart of barberries, and Jet them boil an hour, and {train all out; then put your quince, and liquor, and a quarter of your fugar, into a fkillet or large preferving-pan, and let them boil together over a gentle fire ; cover it clofe, and take care it does not burn ; ftrew in the rdf of your fugar by degrees, and ffir it often from the bottom, but do not break the quince till it is near enough; then break it in lumps as fmall as you like it; when it is of a good colour and very tender, try fome in a fpoqn ; if it jellies it is enough, then take it off, and put it iii gallipots ; when it is cold paper it up. To make red Quince Marmalade another* Way PARE and core a pound of quince, beat the parings and! cores and fome of your worft quinces, and drain out the juice j to every pound of quince take ten or twelve fpoonfuls of that juice and three quarters of a pound of loaf fugar ; put all into your preferving pan, cover it clofe, and let it (lew over a gentle fore two hours * when it is of an orange xcd, uncover* and boil 260 The Complete Housewife. it up as faft as you can j when of a good colour, break it as yon like it; give it aboil and pot it up. To make Orange Marmalade. T AKE a pound of the heft Seville oranges, pare off all the yellow rind very thin, quarter the peel, put them in water1, cover them down clofe, and fhift the water fix or feven times as it boils, to take the bitternefs out, and that they may look clear and be tender ; then take them out, dry them in a cloth, take out all the firings, and cut them thin as palates; then take a pound of double refined fugar beaten, and boil it with a little water to a candy height; fkirn it clean and put in your peels; let them boil near half an hour; have in readinefs your orange- meat all picked from the Ikins and feeds, and the juice of two large lemons, and put it into the peels, boiling all together a quarter of an hour longer; fo glafs it up, and paper it when cold. Another Way to make Orange Marlmalade. RASP your oranges, cut out all the meat, boil the rinds very tender, and cut them very line; then take three pounds of double refined fugar, and a pint of water, boil and fldm it, and then put in a pound of rind ; boil very faft till the fugar is very thick, then put in the meat of your oranges, the feeds and Ikins being picked out, and a pint of very ftrong pippin-jelly ; boil all together very faft half an hour, then put it in flat pots or glaffes; when it is cold paper it up. To make Marmalade of Cherries. TAK E four pounds of cherries, ftone them and put them in a preferving-pan, with a quart of juice or currants; fet them on a charcoal fire, and let the fire draw away moft of the juice; break or rnafh them, and boil three pounds of fugar candy high, and put the cherries to it, and fet it on the fire again, and boil it till it comes to a body; fo put it in glafies, and when it is cold paper up. To make Syrup of Orange-Peel. T O every pint of the water, in which the orange-peels were fteeped, put a pound of fugar; boil it, and when it has boiled a little fqueeze in fome juice of lemon, making it more or left (harp to your tafte ; filter the lemon juice through cap- paper ; as it boils fkim it clear; when boiled enough to keep, take it off the fire, and when cold bottle it; when your orange- peels are dried on one fide, turn the other, and fo do till they n'e Complete Housewife. 261 sre-crlfp; brufti the fugar from them, then take a cloth dipped in warm water and wipe off all that remains of ugar on the rind fide; then lay them on the fieve again, and in an hour they will be dry enough to put into your boxes to keep. To keep Orange-Flowers in Syrup. PICK oft' the leaves, and throw them in water boiling on the fire, and fqueeze into it the juice of two or three lemons ; let them boil half a quarter of an hour, and then throw them into cold water; then lay them on cloths to drain well; then beat and fife fome double refined fugar, lay forne on the bottom of a gallipot, and then a layer of flowers, and then more fu- gar, till all is in; when the fugar melts put in more, till there is a pretty deal of fyrup, fo paper them up for ufe; you may put them in jelly, or what you pleafe. To keep Fruit in Syrup to candy. I F you candy orange or lemon-peels, you muft firft rub them with fait, then cut in what falhion you pleafe, and keep them in water two days, then boil them tender, fhifting the water you boil them in two or three times; you muft have a fyrup ready, a pint of water to a pound of fugar, fcald your peels in it till they look clear. Fruit is done the fame way, but not boiled till you put them in your fyrup; you muft heat your fyrup once a week, taking out your fruit, and put them in again while the fyrup is hot j the fyrup will keep all the year. To make Syrup of ahy Flowers. CLIP your flowers, and take their weight in fugar; then take a gallipot, and put a row of flowers and a ftrewing of fu- gar, till the pot is full; then put in two or three fpoonfuls of the fame fyrup or ftilled water; tie a cloth on the top of the pot, put a tile on that, fet your gallipot in a kettle of water over a gentle fire, and let it infufe till the ftrength is out of the flowers, which will be in four or five hours; then ftrain it thro’ a flannel, and when it is cold bottle it up. To candy Orange-Flowers. TAKE orange-flowers that are flifF and frelh picked ; boil them in a good quantity of (pring-water in a preleiving-pan ; when they are tender, take them out, drain them in a fieve, and lay them between two napkins till they be very dry; take the weight of your flowers in double refined fugar, ii you have a pound, take half a pint of water and boil with the fugar till it will Hand in a drop, then take it of the fire, and when it is *The Complete Housewife, slmoft Cold put it to the flowers, which muft be in a filver ba- fon ; fhake them very well together, and fet them in a ftove or in the fun, and as they begin to candy*, take them out, and pus* them on glafles to dry, keeping them turning till they are dry. Another Method. TAKE half a pound of double refined fugar, finely beaten, wet it with orange-flower-water, and boil it candy high; then put in a handful of orange-flowers, keeping it ftirring, but Jet ft not boil3 when the fugar candies about them, take it oft' the fire 3 drop it on a plate, and fet it by till it is cold. Another Way. FIRST pick your orange-flowers, and boil them quick in fair water till they are very tender 3 then drain them thro’ a hair fieve very clean from the water ; to a pound of double re- fined fugar take half a pint of fair water, and as much orange- flower- water, and boil it up to a thick fyrup; then pour it out into broad flat glafles, and let the fyrup fland in the glafles about an inch thick 3 when it is near cold, drop in your flowers, as many as you think convenient, and fet your glafles in a ftove with a moderate heat, for the flower they candy, the finer the rock will be 3 when you fee it is well candied top and bottom, and that it glitters, break the candy at top in as great flakes as you can, and lay the biggefl piece at the bottom on glafs plates, and pick out the reft, piling it up with the flowers to what Czc you plqafe 3 after that it will prefently be dry in a ftove. To candy Orange Chips. PA.RE your oranges, and foak the peelings in water two days, fhifeing the water twice; but if you love them bit- ter, foak them not; tie your peels up in a cloth, and when your water boils put them in, and let them boil till they are tender- then take what double refined fugar will do, break it fmall, wet it with a little water, and let it boil till it is near candy high ; then cut your peels of what lengths you pleafe and put them into the fyrup; fet them on the fire, and let them heat well through ; then let them fland a while; heat them twice a day, but not boil 3 let them be fo done till they begin to candy; then take them out, and put them on plates to dry, and when dry keep them near the fire. To candy Angelica. TAKE angelica that is young, cut it in fit lengths, and boil it till it is pretty tender, keeping it clofc covered j then take it up The Complete Housewife. 263 peel off the firings, then put it in again, and let it fimmer and fcald till it is very green ; then take it up, dry it in a cloth, and weigh it, putting to every pound of angelica a pound of double refined fugar beaten and lifted ; put your angelica in an earthen pan, ftrew the fugar over it, and let it ftand two days, then boil it till it looks very clear ; put it in a colander to dry the fyrup from it, and take a little double refined fugar and boil it to fugar again ; then throw in your angelica, and take it out in a little time, and put it on glafs plates ; it will dry in a ftove, or in an oven after pyes are drawn. To candy any Sort of Fruit. AFT ER you have preferved your fruit, dip them fuddenly into warm water, to take off the fyrup; then fift on them double refined fugar till they look white ; then fe,t them on a fieve in a warm oven, taking them out to turn two or three times; let them not be cold till they be dry, and they will look dear as diamonds; fo keep them dry. To candy Flowers. GATHER your flowers when dry, cutoff the leaves as far as the colour is good ; according to your quantity,' take of double refined fugar, and wet it with fair water, and boil it to a candy height; then put in your flowers, of what fort youpleafe, as primrofes, violets, cowflips, or borage with a fpoon; take them out as quick as you can, with as little of the fyrup as may be, and lay them in a difli over a gentle fire, and with a knife fpread them, that the fyrup may run from them; then change them upon another warm difh, and when they are dry from the fyrup, have ready fome double refined fugar beaten and fifted, and ftrew fome on your flowers; then take the flowers jn your hand, and rub them gently in the hollow of your hand, and that will open the leaves, a ftander-by ftrewing more fugar into your hand, as you fee convenient; fo do till they are tho- roughly opened and dry ; then put your flowers into a dry fieve, and fift all the fugar clean from them ; they muft be kept in a dry place ; rofemary-flowers muft be put whole into your fyrup ; young mint-leaves you muft open with your fingers, but ail bloflbms rub with your band as diredfed. BOIL double refined fugar candy high, and then ftrew in your flowers, and let them boil once up, then with your hand lightly ftrew in a little double refined fugar lifted, and then as quick as may be put it into your little pans, made of card, and pricked full of holes at bottom ; you may let the pans on 2 pillow, or cufiiion j when they are cold, take them out. To make Cakes of Flowers. The Complete Housewif-f. To make Wormwood Cakes. TAKE one pound of double refined fugar fifted, mix It with the whites of three or four eggs well beat; into (his drop as much chymical oil of wormwood as you plcafe, fo drop them on paper, you may have fome white and Tome marble, with fpecks of colours with thjprpoint of a pin; keep your co- Jo urs feverally in little gallipots ; for red, take a drachm of co- chineal, a little cream of tartar, as much of allum, tie them up feverally in little bits of fine doth, and put them to keep in one g!afs of water two or three hours; when you ufe the colour, prefs the bags in thet water, and mix fome of it with a little of the white of egg and fugar. Saffron colours yellow, and muff be tied in a cloth, as the red, and put in water. Powder blue si xed with the faflron-water. makes a green : for blue, mix fome dry powder blue with fome water. To feald Fruit for preterit Ufe PUT your fruit into boiling water, as much as will almoft cover them, fet them over a flow fire, keep it in a feald till lender, turning the fruit where the water does not ccycx; when tender, lay paper clole on it, let it ftand till cold ; to a pound pf fruit put half a pound of fugar; let it boil, but not faff, till it looks clear ; all fruit are done whole but pippins, and they in halves, with orange 01 lemon-peel, and juice of lemon ; cut your peel very thin? like threads, and ftrevy them on your pippins. To make Paftiks. TAKE double refined fugar beaten and fifted as fine flour ; perfume it with mufk and ambergreafe ; then have ready flecped, fome gum-arabick in orange-flower-water, and with that make the fugar into a ftifF pafle ; drop into fome of it three or four drops of oil of mint, oil of cloves, oil of cinnamon, pr what oil you like, and Jet fome only have the perfume; then roll them up in your hand like little pellets, and them flat with a feal. Dry them in the fun. To fricatey Almonds. TAKE a pound of Jordan almonds, do not blanch theirjf or but one half of them : beat the; white of an egg very we)l, and pour it on your almonds, and wet them all oyer; then take half a pound of double refined fiigar, and boil it to fugar again ; put your aimonds in, and ftir them till as much (ugar hangs on them as will ; then fet them on plates, and put them into the oven to dry after bread is drawn, and let them fbv in all rEht. TJbe Complete Housewife. 265 They will keep the year round if you keep them dry, and are a pretty Tweet-meat. Xo dry Pears or Pippins without Sugar, TAKE your pears or apples, wipe them clean, and take 3 bodkin and run it in at the head and out at the ftalk ; put them in a flat earthen pot and bake them, but not too much ; yoijf muft put a quart of ftrong new ale to half a peck of pears, tie white paper over the pot, that they may not be fcorched in baking ; and when they are baked let them ftand to be cold, and take them out to drain ; fqueeze the pears flat, and the apples the eye to the ftalk; lay them on fieves with wide holes to dry, either in a fiove or an oven that is not too hot. To make Rofe Drops. THE rofes and fugar muft be beat feparately into a very fine powder, and both fitted; to a pound of fugar an ounce of red rofes ; they muft be mixed together, and then wet with as much Juice of iemon as will make it into a ftiff pafte ; fet it on a flow fire in a filver porringer, and ftir it well, and when it is fcalding hot quite through, take it off, and drop it on a paper; fet them pear the fire, the next day they will come off. To make a Pafte of green Pippins. * TAKE pippins, feald them, and peel them till they are green ; when you have peeled them, havefrefh warm water ready to put them into, and cover them clofe, and keep them warm till they are very green * then take the pulp of them, but none of the core, and beat it in a mortar, and pafs it through a colander, and to a pound of the pulp put a pound and an ounce of double refined fugar; boil your fugar till it will ball between your fingers, put in your pulp, and take it off the fire to mix it well together ; fet it on the fire again, and boil it till it is enough, which you may know by dropping a little on a plate, and then put it in what form you pleafe ; duft it with fugar, and fet it in the ftove to dry; turn it, and duft the other fide. To make white Quince Pafte. SCALD the quinces tender to the core, pare them, and fcrape the pulp clean from the core; beat it in a mortar, and pulp it through a colander ; take to a pound of pulp a pound and two ounces of fugar; boil the fugar till it is candy high, then put in your pulp; ftir it about conftantly till you fee it come clear from the bottom of the prefem,ng-pan, then take it off and lay it on plates pretty thin j you may cut it i# w.iat ihape 266 The Complete Housewife. you pleafe, or make quince chips of it; you muft duft it with fugar when you put it into the ftove, and turn it on papers in a fteve, and duft the other fide; when they are dry put them in boxes, with papers between; you may make red quince paftc the fame way as this, only colour the quince with cochineal. To dry Pears or Apples. TAKE poppering pears, and thruft a picked flick into the head of them beyond the core; then fcflld them, but not too tender, and pare them the long way; put them in water, and take the weight of them in fugar; clarify it with water, a pint of water to a pound of fugar ; ftrain the fyrup, and put in the pears; fet them on the fire and boil them pretty faft for half an hour; cover them with paper, and fet them by till the next day; then boil them again, and fet them by till the next day ; then take them out of the fyrup, and boil it till it is thick and roapy ; then put the fyrup to them ; if it will not cover them, add fome fugar to them ; fet them over the fire and let them boil up, then cover them with paper and fet them in a ftove twenty- four hours; then lay them on plates, duft them with fugar, and fet them in your ftove to dry; when one fide is dry, lay them on papers, turn them, and duft the other fide with fugar; fqueeze the pears flat by degrees ; if it is apples, fqueeze the eye to the ftalk ; when then they are quite dry put them in boxes, with papers between. To make clear Candy. TAKE fix ounces of water, and four ounces of fine fugar fearced ; fet it on a flow fire to melt without ftirring, let it boil till it comes to a ftrong candy : then have ready your peel or fruit fcalded hot in the fyrup they were kept in, drain them very well from it, and put them into your candy, which you muft rub on the fides of your bafon with the back of your fpoon, till you fee the candy pretty white; take out the fruit with a fork, touch it not with your fingers; if right, the candy will fhine on your fruit, and dry in three or four hours in an in dif- ferent hot ftove; Jay your fruit on fieves. TAKE a pound of double refined fugar beaten and fearced ; blanch and beat fome almonds and mix with ir, and beat them together in a mortar, with gum-dragant difl'olved in rofe-water, till it is a pafte ; roll it out, and ftrew fugar on the papers or plate, and hake it after ihanchet; gild it if you pleafe, and ferve fweet-meals on it. To make Sugar Plates, let it (land till next morning ; then take off your cream with as little milk as you can, and it will be ex- tremely thick, and as fweet as you can defire. The bowl, or pan, muff be juft popped into Raiding water, and then taken out again. The belt way is to milk the cow into your bowl through a hair fieve. To make Crifp Cream, TAKE a bottle of ftroakings from the cow, as much fweet cream, boil them together with four cloves, and a little flick of cinnamon. When it boils, put a lighted fire in the oven, that it may be as hot as when you draw a batch of bread, and boil it about half an hour; then take out the fpice, and put your cream into a pan or bafon brim-full, and froth it up with as high a froth as you can, all alike, till it will be warmer than from the cow} then put it into your oven all night clofe flopped; the next morning fet it on the cold ftones uncovered for a day and a night, or longer, if you think fit, before you ufe it. To make Sack Cream. TAKE the yolks of two eggs, three fpoonfuls of fine fugar, and a quarter of a pint of fack; mix them together, and fly- them into a pint of cream ; then fet them over the fire till it is Raiding hot, but let it not boil. You may toaft fome thin flices of white bread, and dip them in fack or orange-flower- water, and pour your cream over them. To make Rice Cream. TAKE three fpoonfuls of the flour of rice, as» much fugar, the yolks of two eggs, two fpoonfuls of fack, or rofe or orange- flower-water ; mix all thefe, and put them to a pint of cream, flir it over the fire till fi; is thick, then pour it into china difhes. To make Piftachia Cream. PEEL your piftachias, beat them very fine, and boil them in cream ; if it is not green enough, add a little juice of fpinach ; thicken it with eggs, and fweeten to your tafle ; pour it in ba- fons, and fet it by fill it is cold. 'fhe Complete Housewife'} To make Quince Gream. TAKE quinces, f aid them till they are Toft; pare them',,' mafh rhe clear part of them, and pulp it through a fieve take an equal weigh' of quince, and double refined fugar beaten and fxfted, and the whites of eggs, and beat it till it is as white aS fnow, then put it in djfties. To make Almond Cfeam. T A K! E a quart of cream, boil it with nutmeg., mace, and a bit of lemon peel and fweeten it to your tafte ; then blanch feme almonds, and beat them very fine ; then ?ake nine whites of eggs well beaten, and ftrain them to your almonds, and rub them very well through a thin ftrainer; fo thicken your bream; juft give it one boil, and pour it into china dilhes, and when it is cold ferve it tip. To make Ratafia Cream. TAKE fix large laurel leaves, and boil them in a quart of thick cream; when it is boiled, throw away the leaves, and beat the yolks of five eggs with a little cold cream, and fugar to your tafte ; then thicken your cream with your eggs, and fet it over the fire again, but let it not boil; keeping it ftirring all the while, and pouring it into china difties; when it is cold it is fit for ufe. CHAP. IV. Of JELLIES, SYLLABUBS, &c. To make Pippin Jelly. fjpAKE fifteen pippins pared, cored and diced, arid put them into a pint and a half of water, let them boil till they are tender, then put them into a ftrainer, and let the thin run from them as much as it will; to a pint of liquor take a pound of double refined fugar, wet your fugar and boil it to fugar again ; then cut fome chips of candied orange or lemon-peel, cut it as fine as threads, and put it into your fugar, and then your li- quor, and let it boil till it is a jelly, which will be quickly; you may perfume it with ambergreafe if you pleafe ; pour the jelly into {hallow glaftes j when it is cold paper it up, and keep it in your ftove. Complete UoitBEWip£< To make white Jelly of Quinces* PARE your quinces, and cut them in halves? theft Core ifiid parboil them; when they are foft, take them up and crufh them through a drainer, but hot tod hard, only the clear juice* Take the weight of the juice in fine fugar ; boil the fugar-candy high, and put in your juice and let it fcald a while, biit not toil; if any froth arife, fkim it off, and when you take it up, have ready a white preferved quince cut in fmall dices, laying them in the bottom of your glafles, and pour your jelly to therh j it will candy on the top, add keep moift on the bottom a Jdrig tithe* To make Jelly of CuftafitS. STRIP your Currants, put themirtajug, and tnfufe in wa- ter; drain out the juice upon fugar V fweeten to your tadeJ bpil it a great while till it jellies* fkimming all the While, and then put it in your glafles; 's To make Jelly of white Currants; TAKE your larged currants, drip them into a baton i bruife and drain them, and to every pint of juice a pound of dou- ble refined fugar; jud wet your fugar with a little fair water* and fit it on a flow fire till it melts ; then make it boll, and at the fame time let your juice boil in another thing j fkim them both Very Well, and when they have boiled a pretty While, take off your fugar* arid drain the juice into it through a mufhn \ then let it on the fire and let it bbil * if you pleafe you may done fame white currants and put them in, and let them boil till they are clear; have a care you do not boil them too high ; let then! ftand a while, then put them in glades* If you would make cleat calces of white Currants, boil the juice juft as this is; but this obfetve, that when you put youf juice and fugar together, they mud ftand but fo long on the fire till they are warm and well mixed, they mud boil together ; and when it is cold put it in flat glafles, arid into your iio*;e to tfijr' them ; turn them often; To make Jelly of Cherries* TAKE 2ri ale-quart of running Water, a pound oC gfecft pippins* and a pound of cherries Well coloured, and free from |pois ; pull off the ftallcs, and break them between your fingers Jnb the liqilor with three ouhces of fine fugaf, fend boil the rtf' *dl they come to a pint of liquor; then firain it into a gal!iput, «rid when it is cold fet It on the fire, and put to 5t fist ouhces of 274 Ihe Complete Housewife.* double refined fugar"; then put in a pound of fair chofen cherries* keeping the pan boiling' fo quick, that you cannot fee one cherry; it muft boil when you put in the cherries, and during the boiling you muft now and then (hake the pan ; when it has boiled fome time, put in as much fugar as will make your nine ounces a good pound; never take it off, but whilft it is boiling, put this laft fugar in, and when it is boiled to a jelly take it off, and put it up in glafles. To make Jelly of Apricoss. PARE your apricots, and fet them to flew in a filver fkiller, with a very little water, and have at the fame time a flagon full of white pear-plumbs ftewing in a kettle of water, which fo order, that both may be enough together; and when the apri- cots are diffolved, pour the juice through tiffany into a meafure- glafs, and the juice of your pear-plumbs into another, but take only one part of pear-plumbs to two parts of apricots ; then take the weight of thefe (fo mixed) in double refined fugar, wet it ia fair water, and boil it to a candy; then by degrees put in the mixed jelly, give it one boil, and let k be kept ftirring till it grows thick enough; then glafs it, and keep it in a warm place. L E T your water boil in the pan you make it in, and when* the apples are pared and quartered, put them into your boiling water; let there be no more water than will juft cover them, and Jet them boil as faft as poftible ; and when the apples are all to pieces, put in about a quart of water more, and let it boil half an hour longer; then run it through a jelly-bag, and ufe it as occafion for any fort of Tweet-meat; in theTummer codlins are beft, in the winter golden rennets or winter pippins. To make a flrong Apple Jelly. To make Ribbon Jelly. TAKEout the great bones of four calves-feet,anti put thefeef into a pot with ten quarts of water, three ounces of hart’s- horn, three ounces of ifmglafs, a nutmeg quartered, four blades of mace ; then boil this till it comes to two quarts, and ftrain it through a fine flannel bag; let it ftand twenty-four hours j then fcrape off all the fat from the top very clean ; then heat it, and put to it the whites of fix eggs beaten to a froth ; boil it a little, and ftrain it again through a fine flannel bag ; then run the jelly into little high glaftes; run every colour as thick as your finger; one colour muft be thorough cold before you put another on, and that you run on muft not be blood-warm for fear it mixes together; you muft .colour red with cochineal, green with fpinach, yellow, with faffron, blue with fyrup of vioie.t§, white with thick cream, and Sometimes the jelly by itfelf. The ComHete tiotfsfewif£* To make Hart’s-horn or Calves-feet Jelly without Lemons. TAKE a pair of calves-feet, boil them with fix quarts of fair water to math; it will make three quarts of jelly; then ftrain it off, and let it ftand ftill till it is cold, take off the top; and lave the middle, and melt it again and fkim it; then take fut whites of eggs beaten to a froth; half a pint of Rhenifh wine; and one lemon juiced, and half a pound of fine powdered lugar 5 ftir all together, and let it boil, then take it off, and put to if as much fpirit of vitriol as will iliarpen it to your palate, about one penny-worth will do; let it not boil after the vitriol is In | let your jelly-bag be made of thick flannel, then run it through till it is very clear; you may put the whites of the eggs that fwim at the top into the bag firft, and that will thicken the bag. To make Hart’s-horn Jelly. TAKE a large gallipot, and fill it with harfs-horn; and then fill it full with fpring-water, and tie a double paper over the gallipot, and fet it in a baker’s oven with houfhold bread j in the morning take it out, run it through a jelly-bag, feafbrt with juice of lemons, double refined fugar, and the whites of eight eggs well beaten ; let it have a boil; and run it through the jelly-bag again into your jelly- glalles; put a bit of lemon- peel in the bag. To make Calves-feet Jelly* TO four calves-feet, take a gallon of fair water, cUt them jft pieces, put them in a pipkin clofe covered, and boil them fofily till aimed half be confumed ; and run it through a fieve, and let it Hand till it is cold ; then with a knife take off the fat, and top and bottom, and the fine part of the jelly melt in a pre- ferving-pan or fklllet, and put in a pint of Rhenifh wine, the Jmce of four or five lemons, double refined fugar to your tafle* the whites of eight eggs beaten to a froth ; ffir and boil all thefe together near half an hour ; then drain it through a fieve into a jelly-bag; put into your jelly-bag a fprig of rofematy, and a piece of lemon-peel ; pals it through the bag till it is as dear as water. You may cut fome lemon peel like threads, and put in half the glaffes. To make very fine Syllabubs* TA K E a quart and half a pint of cream, a pint of Rbe- nifh, half a pint of lack., three lemons, and near a pound of double refined fugar j beat and fift the £ugar? and put it to youf T£e Complete Housewife. cream ; grate off the yellow rind of your three lemons, and puf that in ; fqueeze the juice of the three lemons into your wine, and put that to your cream, then beat all together with a whifle juft half an hour ; then take it up all together with a fpoon, and fill your glaffes ; it will keep good nine or ten days, and is beft three or four days old ; thefe are called The Everlafting Syllabubs. To make Lemon Syllabubs. TAKE a quart of cream, half a pound of fugar, a pint of white wine, the juice of two or three lemons, the peel of one grated ; mix all thefe, and put them in an earthen pot, and milk it up as faft as you can till it is thick, then pour it in your glaffes, and let them ftand five or fix hours ; you may make them over night. To make whipped Syllabubs. TAKE a quart of cream, not too thick, a pint of fack, and the juice of two lemons j fweeten it to your palate, put it into a broad earthen pan, and with a whifk whip it; as the froth rife§, take it off with a fpoon, and lay it in yotff fyllabub-glaf- fes ; but firft you mutt fweeten fome claret, fack, or white wine, and ftrain it, and put feven or eight fpoonfuls of the Wipe into your glaffes, and then gently lay in your froth. Set them by. Do not make them long before you ufc them. King William’s Poflet. TAKE a quart of cream, and mix it with a pint of ale, then beat the yolks of ten eggs, and the whites of four; when they are well beaten, put them to the cream and ale ; fweeten it to your tafte, and flice fome nutmeg in it; fet ft over the fire, and keep it flirting all the while; when it is chick, and before it boils, take it oft, and pour it into the bafon you ferve it in to the table. Lord CarliOe’s Amber PofTet. TAKE three pints of cream to ten eggs, take away five of the whites, beat them very well, and when your cream boils put in as much fugar as will feafon it; let it diffolve, then take it off the fire, and takeout fome of your cream, hot as it is, and beat with your eggs; then ftir them together all the while they are upon the fire, and when they grow thick, take them off a little. While this is doing, you mull have a quarter of a pint of fack on the fire, with a little amber fugar, which muft be very hot; then pour in your cream, flirting it as you pour it, and cover it with a hot dilh for a little while; then take rt off the fire, and fite w ©n amber fugar, ** a r** t %be Complete Housewife. A Sack Poflet without Eggs. TAKE a quart of creaiji, or new milk, and grate three Na- ples bifcutts in it, and let them boil in the cream; grate fome nutmeg in it, and fweeten it to your tafte j let it ftand a little to cool, and then put half a pint of fack a little warm in youjr bafon, and pour your cream to it, holding it up high in the pouring ; let it ftand a little, and ferve it. A Sack Poflet without Cream or Eggs. TAKE half a pound of Jordan almonds, lay them all night in water, blanch, and beat them in a ftone mortar very fine, with a pint of orange flower-water, or fair water a quart, and half a pound of fugar, a two-penny loaf of bread grated ; let it boil till it is thick, continually ftirring it; then warm half a pint of fack, and put to it; ftir it welji together, and put a little nutmeg and cinnamon in it. To make the Pope’s PofTet. BLANCH and beat three quarters of a pound of almonds fo fine, that they will fpread between your fingers like butter j put in water as you beat them, to keep them from oiling; then take a pint of fack or flierry, and fweeten it very well with double refined fugar; make it boiling hot, and at the fame time put Haif a pint of water to your almonds, and make them boil; then take both off the fire, and mix them very well together with a fpoon ; ferve it in a china difti. To make a Snow Poflet, TA K E a quart of new milk, and boil it with a (lick of cinnamon and quartered nutmeg ; when the milk is boiled, take out the fpice, and beat the yolks of fixteen eggs very well, and by degrees mix them in the milk till it is thick; then beat the whites of the fixteen eggs with a little fack and fugar into a fnow ; then take the bafon you defign to ferve it up in, and put in if a pint of fack; fweeten it to your tafte; let it over the fire, and let one take the milk,, and another the whites of eggs, ar,d fo pour them together into the fack in the bafon ; keep it ftirring all the while it is over the fire ; when it is tho- rough warm take it off, cover it up, and let it ftand a little be- fore you ufe it. Th CoMPtET E H'OU'SE WIFE, To make a Jelly PofTet T AKE twenty eggs, leave out half the whites, and beat them very well; put them into the bafon you ferve it in, with near a pint of fa’ck, and a little ftrong ale} fweeten it to your tafte, and fet ir over a charcoal fire, keep it fiirring all the while ; then have in readinefs a quart of milk or cream boiled with a little nutmeg and cinnamon, and when your Tack and eggs are hot enough to fcaid your lips, put the milk to it boiling hot; then take it off the fire, and cover it up half an hour ; ftrew fugar on the brim of the diih, and ferve it to the table. To make an Oatmeal Sack Pcflet. TAKE a pint of milk, and mix it in two fpoonfuls of flour of oatmeal, and one of fugar; put in a blade of mace, and let it boil till the rawnefs of the oatmeal is gone off; iq the mean time have in readinefs three fpoonfuls of facie, three of ale, and two of fugar; fet them over the fire till {balding hot, then put them to your milk; give one far, and let it Hand on the fire a minute or two, and pour it in your bafon ; cover your bafon with a pye-plate, and let it fiand a little to fettle. To make Oatmeal Caudle. TA KE two quarts of ale, one of ftale beer, and two quarts pf water; mix them all together, and add to it two fpoonfuls of pot oatmeal, twelve cloves, five or fix blades of mace, and a, nutmeg quartered or bruifed ; fet it over the fire, and let it boi! half an hour, {lining it all the while; then ftrain it out thro* a fieve, and put in near a pound of fine fugar, and a bit of le- mon-peel ; pour it into a pan and cover it clofe, that it may not feum j v/arm it as you ufe it. To make Flummery Caudle, TAKE a pint of oatmeal, and put to it two quarts of fair wafer; let it ft and ail night, in the morning ft ir it, and (train it into a {killer, with three or lour blades of mace, and a nut- meg quartered ; fet it on the fire, and keep it ftirring, and Jet It boil a quarter pf an hour; if it is too thick, put in more wa- ter, and let it bo.il longer; then add a pint of Rhcnivh white wine, three fpoonfuls of orange flower-water, the juice of two lemons, and one orange, a bit of butter, apd as much fine fu- gar as Will fweeten it; let all thefe have a walm, .and thicken it iyuh the yolks of two or three eggs. Drink it hot fpr a breakfaft. SR&? Complete Housewife. 279 To make Tea Caudle. MA K E a quart of ftrong green tea, pour it out into a fkiHet, and Telit over the fire* then beat the yolks of four eggs, and mix them with a pint of white wine, a grated nutmeg, fugar to your tafte, and put all together; ftir it over the fire till it is very hot, then drink it in china difhes as caudle. A fine Caudle. TAKE a pint of milk, and turn it with Tack ; then drain it, and when it is cold, put it in a fkillet with mace, nutmeg, and fome white bread fliced ; let all thefe boil, and then beat? the yolks of four or five eggs, the whites of two, and thicken your caudle, ftirring it all one way, for fear it curdles; let it warm together, then take it off, and fweeten it to your tafle. To make Spanifh Pap. TAKE fome cream, boil a blade of mace in It, and when it has boiled four or five walms, take your mace out, and fea.ce in as much flour of rice as will make it pretty thick, ffirring it' all the while; then make it boil, and never ceafe ftirring till you think it is enough > then fweeten it with fugar to your tafle, put it into di/hes, and cat it cold. You may put in two or three yolks of eggs, and a little rofe-water and faffron. Buttered Oranges. TAKE eight eggs, and the whites of four; beat them well together, fqueeze into them the juice of feven good orangts, and three or four fpoonfuls of rofe-water, and let them run through a hair fieve into a filver bafon : then put to it half a pound of fogar beaten, fet it over a gentle fire, and when it be- gins to thicken, put in a bit of butter, about.the bignefs of a large nutmeg, and when it is fomewhat thicker, pour it into a broad flat china difh, and eat it cold. It will not keep well above two days, but it is very whoiefome and pleafant to the tafte. TAKE half a pound of almonds, blanch and beat them with rofe-water, and a little milk; then ftrain it out, and put to it a piece of ifinglafs, and Jet it boil on a chafing-difh of coals half an hour; then ftrain it into a bafon, fweeten it, and put a grain of mufk into it; let it boil a little longer, and put to it two or three drops of oil of mace or cinnamon, and keep it till it is cold j eat it with wine or cream. To make white Leach. Tfa Compute Housewife* To make Strawberry or Rafpberry Fool. TA K E a pint of rafpberries, fqueeze and ftrain the juice with orange-flower-water ; put to the juice five ounces of fine fugar; then fet a pint of cream over the fire, and let it boil up$ then put in the juice ; give it ope ftir round, and then put it into your bafon4 ftir it a little in the bafon, and when it is cold Mfe it» To make HartVhorn Flummery. T AKE three ounces of hart’s-horn, and boil it with two quarts of fpring-water j let it fimmer over the fire ftx or fevc* hours, til! half the water is confumed ; or elfc put it in a jug, and fet it ip the oven with houlhold bread ; then ftrain it thro’ a fieve, and ]peat half a pound of almonds very fine, with foip? in the beating ; when they arc beat mix a little of your jelly with it, and Tome fine fugar ; ftrain it out and mix it with your other jelly ; ftir it together till it is little more than blood-warm* then pour it jnto half-pint bafons, fill them about half full; when you ufe them, turn them opt of the difii as you do flummery; if it does not come out clean, hold the bafon a minute or two in warm water; eat it with wine and fugar. Put fix ounces of han’s-horn in a glazed jug with a long peck, and put in three pints of Toft water ; cover the top of the jug dole, and put a weight on it to keep it fteady j fet it in a pot pr kettle of water twenty-four hours; let it not boil, but be folding hot j then ftrain jtout) and make your jelly. TAKE a pound .of the heft Jordan almond?, blanched in qold water, and as you blanch them throw them into fair wa- ter ; then beat them in a marble mortar very fine, with feme tpfe or orange-flower-water, to keep them from oiling ; then take a pound of butter out of the churn before it is failed, but it muft be very well wafhed ; and mix it with your almonds, with near a pound of double refined fugar beaten and fifted j when it is very well mixed, fet it up to epol; when you are going to ufe it, put it into a colander, and pafs it through with the back ©f a fpoon into the difti you ferve it in. Hold your hand high fjnd let it be hcappd up. To make Almond Butter. To make Salop. TAKE a quart of water, and let it boil a quarter of an hqyr, then put in a quarter of an ounce of falop finely pow. The Complete Housewife, defed, and let it boil half an hour longer, ftirring it all the while ; then feafon it with white wine and juice of lemons, and fweeten it to your tafte; drink it in china cups, as chocolate $ it is a great fweetener of the blood. Boil fago till it is tender and jellies, a fpoonful and a half to a quart of water; then feafon it as you do falop, and drink it in chocolate difhes; or if you pleafe leave out the wine and lemon, and put in a pint of thick cream and a ftick of cinnamon, and jthickea it up with two or three eggs. 'The Complete Housewife.: PART XX. All Sorts of MADE WINES, and COR- DIAL WATERS. CHAP. I. Of MADE WINES, &c. To make Apricot Wine. AKE three pounds of fugar, and three quarts of water, let them boll together, and fkim it well; i then put in fix pounds of apricots pared and ftoned, ShU and let them boil till they are tender; then take them up, and when the liquor is cold bottle it up; you may, if you pleafe, after you have taken out the apricots, let the liquor have one boil with a fprig of flowered clary in it: the apricots make matmqlade, and are very good for prefent fpending. To make Damfon Wine. GATHER your damfons dry, weigh them, and bruife them with your hand ; put them into an earthen ftein that has a faucet, put a wreath of ftraw before the faucet; to every eight pounds of fruit a gallon of water; boil the water, fkim it, and put to it your fruit Raiding hot; let it ftand two whole days; then draw it off, and put it into a veflel fit for it, and to every gallon of liquor put two pounds and a half of fine fugar; let the yelTel be full, and liop it dole ; the longer it ftands the better ; it will keep a year in the veflel; bottle it out; the fmall damfon is the beft; you may put a very fmall lump of double refined fugar in every bottle. To make Goofberry Wine.- TAKE to every four pounds of goofbcrries a pound and a quarter of fugar, and a quart of fair water j bruife the berries. The Complete Housewife. and fteep them twenty-four hours in the water, flirting them often; then prefs the liquor from them, and put your fugar to the liquor ; then put it in a veiTel flt for it, and when it has done Working flop it up, and let it fland a month; then rack it off into another veil'd, and let it fland five or fix weeks longer 5 then bottle it out, putting a fmall lump of fugar into every bot- tle j cork your bottles well, and at three months end it will be fit to drink. In the fame manner is currant and rafpberry wine made; but cherry wine differs, for the cherries are not to be hruifed, but ftoned, and put the fugar and water together, and give it a boil and a fkim, and then put in your fruit, Jetting it flew with a gentle fire a quarter of an hour; then let it run thro* a fieve without prefling, and when it is cold put it in a veil'd, and order it as your goofberry or currant wine. The only cher- ries for wine are, the great bearers, murrey cherries, mqrelloes, Wack Flanders, or the John Tredufkin cherries. TAKE twenty-four quarts of goofberries full ripe, and twelve quarts of water, after it has boiled two hours; pick and bruife your goofberries one by one in a platter witlra rolling-pin, as little as you can, fo they be all hruifed ; then put the water. When it is cold, on your mafhed goofberries, and let them fland together twelve hours; when you drain it off, be fure to take none but the clear; then meafure the liquor, and to every quart of that liquor put three quarters of a pound of fine fugar, the one half loaf-fugar; let it fland todiflblve fix or eight hours, fiirring it two or three times; then put it in your veflels, with two or three fpoonfuls of the beft new yeaft; flop it eafy at firft, that it may work if it will; when you fee it has done working, or will not work, flop it clofe, and bottle it in frofty Weather. Another Method. Another. BOIL eight gallons of water, and one pound of fugar an hour; fkim it well, and let it fland till it is cold ; then to every quart of that water allow three pounds of goofberries, firfl beaten or bruifed very well; let it fland twenty-four hours; then ftrain it out, and to every gallon of this liquor put three pounds of feven-penny fugar; let it fland in the vat twelve hours ; then take the thick feum off, and put the clear into a veffel fit for it, and let it fland a month ; then draw it off', and rjnfe the veflel with fome of the liquor; put it in again, and let H fland four nronths, and bottle it. Vhe Complete Housewife. Pearl Goofberry Wirie. TAKE as many as you pleafe of the beft pearl goofberries, bruife them, and let them ftand all night j the next morning prefs or fqueeze them out, and let the liquor ftand to fettle feven or eight hours ; then pour off the clear from the fettling, and meafure it as you put it into your veflel, adding to every three pints of liquor a pound of double refined fugar; break your fugar in fmall lumps, and put it in the veflel, with a bit of ifin- glafs; ftop it up, and at three months end bottle it out, putting into every bottle a lump of double refined fugar. This is the fipe goofberry wine. TAKE the beft Malaga raifins, and pick the large ftalk* out, and have your water ready boiled and cold; meafure a? many gallons as you defign to make, and put it into a great tub, that it may fiavc room to ftir: to every gallon of water put fix pounds of raifins, and let it ftapd fourteen days, ftiriing it twice a day; when you ftrain it ofF, or prefs it, you mult do nothing to it, but leave enougfi to fill up your calk, which you mult do as it waftes ; it will be two months or more before it has done working : you muft rjot ftop it while you hear it hifs. To make Raifin Wine. Another Method. TAKE two gallons of fpringwater, and let it boil half an hour; then put into a ftein-pot two pounds of raifins ftoned, two pounds of fugar, the rind of two lemons, and the juice of four; then pour the boiling water on the things in the ftein, and let it ftand covered four or five days; ftrain it out and bot- tle it up: in fifteen or fixteen days it will be fit to diink j it is a very cool and pkaiant drink in hot weather. To makp Orange Wine with R,aifins, TAKE thirty pounds of new Malaga raifins, pick them clean, and chop them (mail; you muft have twenty large Seville oranges, ten of {hern you muft pare as thin as for preferving. Boil about eight gallons of (oft water, till a third part be con- fumed j let it cool a little; then put five gallons of it hot upon your raifins and orange-peel ; ftir it well together, cover it up, atjd when it is cold, let it ftand five days, ftirring it up once or twice a day ; then pafs it through a hair fieve, and with a fpoon prefs it as dry as you can, and put it in a rundlet fit for it, and put to it the rinds of the (>ther ten oranges, cut as thin as the &rft j then make a fyrup o the juice of twenty oranges with a The Complete Housewife. pound of white fugar. Itmuft be made the day before you tun it up; ftir it well together, and ftop it clofe; let it ftand two months to clear, then bottle it up; it will keep three years, and is better for keeping. To make Cherry Wine. PULL off the ftalks of the cherries, and mafh them with-- out breaking the ftones; then prefs them hard through a hair bag, and to every gallon of liquor put two pounds of eight- penny fugar. The veffel mud be full, and let it work as long as it makes a noife in the veffel, then ftop it up clofe for a month or more, and when it is fine, draw it into dry bottles, and put a lump of fugar into every bottle. If it makes them fly, open them all for a moment, and ftop them up again ; it will be fit to drink in a quarter of a year. LET your cherries be very ripe, pick off the ftallcS, and bruife your fruit without breaking the ftones j put them irt ail open veffel together; let them ftand twenty-four hours ; than prefs them, and to every gallon put two pounds of fine fugar ; then put it up in your calk, and when it has done working ftop it clofe; let it ftand three or four months and bottle it; it will be fit to drink in two months. To make Morelia Cherry Wine. To make Rafpberry Wine. TAKE your quantity of rafpberries and bruife them, put them in an open pot twenty-four hours, then fqueeze out the juice, and to every gallon put three pounds of fine, fugar and two quarts of canary ; put it into a ftein or veffel, and when it hath done working ftop it clofe ; when it is fine bottle it. Jt muft ftand two months before you drink it. To make Rafpberry Wine another Way, POUND your fruit and ftrain them through a cloth, then boil as much water as juice of rafpberries, and when it is cold put it to your fqueezings ; let it ftand together five hours, then ftrain it and mix it with the juice, adding to every gallon of this liquor two pounds and a half of fine fugar; let it ftand in an earthen veffel clofe covered a week, then put it in a veffel fit for it, and let it ftand a month, or till it is fine: bottle it off. Another Sort of Rafpberry Wine. TAKE four gallons of rafpberries, and put them in an earthen pot; then take four gallons of water, boil it two hours. The Complete HotfsEWiPE. let it ft and till it is blood-warm, put it to the rafpberries, and ftir them well together; let it ftand twelve hours; then ftrairl it off, and to every gallon of liquor put three pounds of loaf fugar, fet it over a clear fire, and let it boil till all the fcum i 3 taken off; when it is cold, put it into bottles, and open the corks every day for a fortnight, and then ftop them clofe. To make Lemon Wine. TAKE fix large lemons, pare off the rind, cut them, and fqueeze out the juice; fteep the rind in the juice; and put to it a quart of brandy ; let it ftand in an earthen pot clofe ftopt three days ; then fqueeze fix more, and mix with two quarts of fpring-water, and as much fugar as will fweeten the whole; boil the water, lemons and fugar together, letting it ftand till it is cool; then add a quart of white wine, and the other lemon and brandy, and mix them together, and run it through a flan- nel bag into fome veffel; let it ftand three months and bottle it off; cork your bottles very well, and keep it cool; it will be fit to drink in & month or fix weeks. To make Elder Wine. TAKE twenty-five pounds of Malagaraifins, rub them and Ihred them fmall; then take five gallons of fair water; boil it sfn hour, and let it ftand till it is but blood-warm ; then put in it an earthen crock or tub, with your raifins ; Jet them fleep ten days, ftirring them once or twice a day; then pafs the liquor through a hair fieve, and have in readinefs five pints of the juice of elder-berries drawn off as you do for jelly of currants; then mix it cold with the liquor, ftir it well together, put it into a Veffel, and let it ftand in a warm place ; when it has done Working ftop it clofe ; bottle it about Candlemas. To make Clary Wine. TAKE twenty-four pounds of Malaga raifins, pick them ahd chop them very fmall, put them in a tub, and to each pound a quart of water; let them fteep ten or eleven days, ftirring it twice every day; you mud keep it covered clofe all the while ; then ftrain it off, and put it into a veffel, and about half a peck of the tops of clary, when it is in hlofiom ; ftop it clofe for fix weeks, and then bottle it off; in two or three months it is fit to drink. |t is apt to have a great Settlement at bottom ; there- fore is beft to draw jit oft by plugs, or tap it pretty high. The C®MPLEtE Housewife. To make Quince Wine. TAft E your quinces when they are thorough ripe, wipt off the fur very clean ; then take out the cores, bruife therri as you do apples for cyder, and profs them, adding to every gallon of juice two pounds and a half of fine fugar; ftir it together till it is diffolved; then put it in yoOr calk, and when it has done working, flop it clofe ; let it Hand till March before you bottle it* You may keep it two or three years, it will be the better. Another Method. GATHER the quinces when pretty ripe, in a dry day, rub off the down with a clean linen cloth, then lay them in hay' or ftraw, for ten days, to fweat; fo cut them in quarters, and take out the core, and bruife them well in a mafliing-tub with a wooden beetle, and fqueeze out the liquid part, by preffng them in a hair bag by degrees in a cyder-pref§; ftrain this liquor through a fine fieve, then warm it gently over a fire, and feum it, but fuffer it not to boil; fprinkle into it loaf-fugar reduced to powder, then in a gallon of water, and a quart of white wine, boil a dozen or fourteen large quinces thinly diced ; add two pounds of fine fugar, and then ftrain out the liquid part, and mingle it with the natural juice of the quinces, put it into a calk not to fill it, and jumble them well together; then let it ffand to fettle ; put in juice of clary half a pint to five or fix gallons, and mix it with a little flour and white of eggs, then draw it off, and if it be not fweet enough, add more fugar, and a quart of the heft malmfey: you may, to make it the better, boil a quarter of a pound of ftoned raifins of the fun, and a quar- ter of an ounce of cinnamon, in a quart of the liquor, to the confumption of a third part, and ftraining the liquor, put it into the cafk when the wine is upon the ferment. To make Barley Wine, TAKE half a pound of French barley and boil it in three Waters, and Cave three pints of the laft water, and mix it with a quart of white wine, half a pint of borage-water, as much clary-water, a little red rofe-water, the juice of five or fix le- mons, three quarters of a pound of fine fugar, and the thin yellow rind of a lemon; brew all thefe quick together, run it through a ftrainer and bottle it up ; it is- nlcafarit in hot weather, and very good in fevers. ' * • The Complete Housewife* To make Plumb Wine. TAKE twenty pounds of Malaga raifins, pick, rub, ancf /bfed them, artd put them into a tub j then take four gallons of fair water, boil it an hour, and let it ftand till it is blood- warm ; then put it to your raifms; let it ftand nine or ten days, ftirring it once or twice a day; ftrain out your liquor, *nd mix with it two quarts of damfon-juice; put it in a vefl'el, and when it has done working flop it clofe; at four kof five months bottle it. To make Orange Wine. PUT twelve pounds of fine fugar and the whites of eight dggs well beaten, into fix gallons of fpring-water ; let it boil an hour, Hamming it all the time; take it 6s, and when it is pretty cool put in the juice arid rind of fifty Seville oranges, and fix fpoonfuls of good ale-yeaft, and let it ftand two days; then put it into your vefl'el, with two quarts of Rhenifti wine, and the juice of twelve lemons; you muft let the juice of lemons and wine, and two pounds of double refined fugar, ftand clofe covered ten or twelve hours Hfefore you put it in the vefl'el to your orange wine, and (kirn off the feeds before you put it in ; the le- mon-peels muft be put irt with the oranges, half the rinds muft be put into the vefl'el ; it muft ftand ten or twelve days before it is fit to bottle:. To make Currant Wine. GATHER your currants full ripe, ftrip them afid bruifc them in a mortar, and to every gallon of the pulp put two quarts of water, firft boiled, and cold; you may put in fume rafps, if you pleafe ; let it ftand in a tub twenty-four hours to ferment,* then let it run through a hair fieve ; let no hand touch it; let it take its time to run ; and to every gallon of this litjuor put two pounds and a hair of white fugar; ftir it well, and put it in your vefl'el, and to every fix gallons put in a quart of the heft te&ified fpirit of wine; let it ftand fix weeks, and bottle it; if it is not very fine, empty it into other bottles, or at firft draw it into large bottles; and then, after it has ftood a fortnight rack it off into fmaller. To make the fine Clary Witte, TO fen gallons of water put twenty-five pounds of fogar, and the whites of twelve eggs well beaten; fet it over the fire, and let it boil gently near an hour ; fkim it clean, and put it in a tub’, and when it is near cold, then put into the veflcl you! Veep it in, about half a (hike of clary in the bloflbm, ftripc The CokPLEtE Housewife. from the ftalks, flowers and little leaves together, and a pint of new ale-yeaft ; then put in the liquor, and ftir it two or three times a day for three day^; when it has dorie working, flop it upi and bottle it at three or four months old, if it is clear. To make Wine of Englilh Figs. TO do this, take the large blue figs, pretty ripe j fteep theht in white wine, having made fome flits in them* that they may fwell and gather in the fubftance of the wine, then fllce fome Other figs, aid let them limmer over afire in fair Water till they are reduced 10 a kind of pulp, ftrain out the water, prefling thO pulp hard, and pour it as hot as may be to thofe figs that are imbufed in the wine, let the quantities be near equal, the water fomewhat more than the wine and figs j then having itlfufed twenty-four hours, mafh them well together, and draw off vvhafi will rurt voluntarily, then prefs the reft, and if it prove not pretty fweet, add loaf-fugar to render it fo j let it ferment, arid add a little honey and fugar-candy to it, then fine it With whites of eggs and a little ifinglafs, and fo draw it oft', and keep it for life. To make Wine of Roles* T O do this, fit a glafs bafon, or body, or for Watit of It, a Ivell glazed earthen veft'el, and put into it three gallons df rofe* tvater, drawn with a cold ftill; put into it a convenient quart* tity of rofe leaves j cover it clofe, and put it for an hour in d kettle or cauldron of water, heating it over the fire to take out the whole ftrength and tindture of the rofes, and when cold, prefs the rofedeaves hard into the liquor, and fteep frcfti ones in, repeating it till the liquor has got a full ftrength of the rofes; and then to every gallon of liquor add three pounds of loaf-fugar j ftir it well, that it may melt and difperfe in every part, then put it up into a cafk, or other convenient Veil'd, to ferment i and to make it do fo the better, add a little fixed iiitrS and flour, and two or three whites of eggs \ let it (land to Cool about thirty days, and it will be ripe, and have a curious flavour* having the whole ftrength and feent of the rofes in it i and you fnay add, to meliorate it, fome wine and fpices, as yonrtafte of inclination leads you. By this way of infufion, wine of carnations, Crs, violets, primrofes, or any floWer having a curious {Cent* tnaybe made 3 to which, to prevent repetition, I refer you* To make Wine of Mulberries mulberries, vvheri they are juft changed from iii'elt to a fhiniflg black, gather them in a dry da*, when tha 290 We Complete Housewife. fun has taken off" the dew, fpread them thinly on a fine cloth oil a floor or table for twenty-four hours, boil up a gallon of water to each gallon of juice .you get out of them; fcum the water well, and add a little cinnamon flightly bruifed ; put to every gallon fix ounces of white fugar-candy finely beaten, fcum and lirain the water when it is taken off and fettled, and put to it the juice of mulberries, and to every gallon the mixture of a pint of white or Rhenifli wine; let them ftand in a calk to purge or fettle five of fix days, then draw off the wine, and keep it cool. To make Wine of Apples and Pears. AS for apples, make them fitft into good cyder, by beating and preffing, and other orderings, as 1 (hall dire&, when I come to treat of thofe fort of liquors, after I have ended this of wines; and to good cyder, when you have procured it, put the herb fcurlea, the quinteflence of wine, and a little fixed nitre, and to a barrel of this cyder, a pound of the fyrup of honey ; let it work and ferment at fpurge-holes in the cafk ten days, or till you find it clear and well fettled, then draw it off, and it will not be much inferior to Rhenifh in clearnefs, colour, and tafte. To make wine of pears, procure the tarleft perry, but by no means that which is tart by fowering, or given that way, but fuch as is naturally fo; put into a barrel about five ounces of the juice of the herb clary, and the quintefience of wine, and to every barrel a pound, or pint of the fyrup of blackberries, and, after fermentation and refining, it will be of a curious wine tafte, like (berry, and not well diftinguilhable, but by fuch as have very good palates, or thofe who deal in it. To make Wines of Blackberries, Strawberries, or Dew- berries. TAKE of thefe berries, in their proper feafon, moderately ripe, w,.at quantity you pleafe; prefs them as other berries 5 boil up water and honey, or water and fine fugar, as your pa- late beft relifhes, to a confiderable fweetnefs; and when it is well feummed, put the juice in and let it fimmer to incorporate it well with the water j and when it is done fo, take it off, let it cool, fcum it again, and put it up in a barrel, or rather a clofe-glaaed earthen veflel, to ferment and fettle; to every gal- lon put half a pint of Malaga, draw it off as clear as poiHble bottle it up, and keep it cool for ufe. To make Sage Wine, TAKE four handfuls of red fage, beat it in a (lone mortar 1 ke gieen fauce, put it into a quart of red wine, and let it ftand tfhe Complete Housewife. Jhree or four days clofe flopped, fhakmg it twice of thrice, then let it Hand and fettle, and the next day in tlVe morning take 6f the fage wine three fpoonfuls, and of running water one i'pooa- ful, falling after it one hour or better ; ufe this from Michael- riias to the end of March : it will cure any aches or humours in the joints, dry rheums, keep from all difeafes to the fourth de- gree ; it helps the dead pally, and convulfions in the frnews, fharpens the memory, and from the beginning of taking it will keep the body mild? ftrengthen nature, till the fulnefs of your days be finifhed ; nothing will be changed in your fjfrength, ex- cept the change of your hair; it will keep your teeth found that were nor corrupted before; it will keep you from the gout, the dropfy, or any fwellings of the joints or body: Sage Wine another Way. TAKE thirty pounds of Malaga raifins picked clean and Ihred final), arid one bufhel of green fage (hred final!; then boil five gallons of water, let the water ftand till it is lukewarm, then put it iri a tub to your fage arid faifins; let it ftand five or fix days,' flirting it twice or thrice a,day; then ftrain and prefs the liquor from the ingredients,' put it in a calk,- and let it ftand fix months, then draw it clean off into another veflel; bottle it in two days; in a month pf fix weeks it will be fit to drink, but beft when it is a year old. Another Method. T O three gallons’ of water put fix pounds of fugar; boil tbefe together, and as the feum rifes, take it off, and when it lsv well boiled, put it iri a tub, boiling hot, in which there is already a gallon of red fage leaves clean picked arid wafhed ; when the liquor is hear cold, put in the juice of four large lempns beaten Well, with a little ale-yeaft; mix thefe all well together, cover it very1 clofe from the air, and let it Hand forty-eight hours; then ftrairt all through a fine hair fieve, and put’ it into a veffel that will but juft hold it, and when it fias done workirig flop it down clofe,- and let it ft and three weeks'or a month before you bottle it,- putting a lurrtp of loaf-fugar into every bot£lc. 1 his wine is beft when it is three months old. After this manner you may rriake wine of any other herb or flower. To make Sugar Wine. BOIL twenty-fix quarts of fpring-water a quarter of an hour,* and when it is blood-warm par twertty-fiv'e pounds of Malaga iaifiris picked, rubbed, and (bred into rty with half a buihel of fed fage fhred, and a porringer of ale-yeaft; ftir all vdell toge- ther, and let it fiand ift a tub' covered warm fix, or feven days. 292 The Complete Housewife. ftirring it once a day; then ftrain it out and put it in a mndlet % let it work three or four days, and flop it up ; when it has flood fix or feven days put in a quart or two of Malaga fack, and when it is fine bottle it. T O fix gallons of water put fourteen pounds of fugar, ftir it well together, and beat the whites of twenty eggs very well, and mix it with the liquor, and make it boil as faft as poflible ; fkim it well, and let it continue boiling two hours; then ftrain it through a hair fieve, and fet it a cooling; and when it is as cold as wort fhould be, put a fmall quantity of yeaft to it on a toaft, or in a difti ; let it ftand all night working; then bruife a peck of cowflips, put them into your veil'd, and your liquor npon them, adding fix ounces of fyrup of lemons; cut a turf of griffs and lay on the bung; let it ftand a fortnight, and then bot- tle it; put your tap into your veflel before you put your wine in, that you may not ihake it. To make Cowflip Wine. Cyprus Wine imitated. YOU muft to nine gallons of water, put nine quarts of the juice of the white elder-berries, which has been prefled gently from the berries with the hand, and pafled through a fieve, without bruifing the kernels of the berries: add to every gallon Of liquor three pounds of Lifbon fugar, and to the whole quan- tity put an ounce and a half of ginger diced, and three quarters of an ounce of cloves; then boii this near an hour, taking off the fcutr. as it rifes, and pour the whole to Cool in an open tub, and work it with ale-yeaft, fpread upon a toaft of white bread for three days, and then turn it into a veflel that will juft hold ft, adding about a pound and a half of raiflns of the fun fplit, to lie in liquor till we draw it off, which fhould not be till the wine is fine, which you will find in January, Mountain Wine. PIC K out the big ftalks of your Malaga raifins ; then chop! them very fmall, five pounds to every gallon of cold fpring- water; let them fteep a fortnight or more, fqueeze out the li- quor, and barrel if in a veflel fit for it; firft fume the veflel with brimftone ; don’t flop it up till the billing is over. Lemon Wine, or what may pafs for Citron Water. TAKE two quarts of brandy, one quart of fpring-water, half a pound of double refined fugar, and the rinds of fixteen lemons j put them together into an earthen pot, pour into it The Complete Housewife'. fwelve fpoonfuls of milk boiling hot; ftir it together, and let it (land three days; then take off the top, and pafs the other two or three times through a jelly-bag; bottle it ; it is fit to drink, or will keep a year or two. To make Turnep Wine. TAKE a good many turneps, pare them, flice them, put them into a cyder prefs, and prefs out all the juice very well; to every gallon of juice put three pounds of lump fugar; have a veflel ready juft big enough to hold the juice, and put your fugar into a veflel; and alfo to every gallon of juice half a pint of brandy ; pour in the juice, and lay fomething over the bung for a week to fee if it works; if it does, you muft not bung it down till it has done working; then ftop it ciofe for three months, and draw it off into another veflel, gnd when it is fine, bottle it off. To make Dr, Radcliffe’s Stomach Wine. TAKE the roots of Virginia fnake-weed and gentian, of each three ounces; of galangal, doves, cubebs, mace, nutmeg, and faftron, of each one drachm ; infufe thefe cold, in three pints of Canary, To make Frontiniac Wine. TAKE fix gallons of water, twelve pounds of white fugar, and fix pounds of raifins of the fun cut final!; boil thefe toge- ther an hour ; then take of the flowers of elder, when they are falling, and will fhake off, the quantity of half a peck ; put them in the liquor when it is almoft cold; the next day put in fix fpoonfuls of fyrup of lemons, and four fpoonfuls of ale- yeaft, and two days after put it in a veflel that is fit for it; and when it has flood two months, bottle it off. To make Englifti Champaign, or the fine Currant Wine. TAKE to three gallons of water nine pounds of Lifbon fa- gar; boil the water and fugar half an hour, (kirn it clean, then have one gallon of currants picked, but not bruifed ; pour the liquor boiling hot over them ; and when cold, work it with half a pint of baum two days; then pour it through a flannel or fieve; then put it into a barrel fit for it, with half an ounce of ifinglafs well bruifed ; when it has done working, ftop it clofc for a month; then bottle it, and in every bottle put a very final] lump of double refined fugar; this is excellent wine, and has a beautiful colour. SThe Complete Housewife. Tq make Saragofa Wine, or Engjifh Sack. TO every quart of water put a fprig .of rue, and to every gallon 3, handful of fennel-roots ; boil thefe half an hour, then firain i out, and to every gallon of this liquor put three pounds pf honey, boil it two hours, and fkim it wejl ; when it is cpld, pour it off, and turn it into the veffel, or fuch cafk as is fit for it; keep it a year in the veffel, and then bottle it ; it is a very good Tack. To fine Wine the Lifbon Way. TO every twenty gallons of wipe, take the whites of tei? pggs, and a fmal! handful of fait; beat it together to a froth, and mix it well with a quart or more of the wipe ; then pour it into the veil'd, and in a few days it will be fine. To make Palermo Wine. TAKE to every quart of water a pound of Malaga raifins, rub and cut the raifins finall, and put them to the water, and let them ftand ten days, ftirrihg once or twice a day ; you may boil the water an hour before you put it to the raifins, and let it Hand to cool ; at ten days end ft>ain out your liquor, and put a little yeaft to it ; and at three days end put it in the veffel, with one fprig of dried wormwood; let it be clofe ftopt, and at three months end bottle it off. To make Birch Wine. IN March bore a hole in a birch-tree, and put in a faucet, and it will run two or three days together without hurting the tree ; then put in a pin to flop it, and the next year you may draw as much from the fame hole ; put to every gallon of the liquor a quart of good honey, and ftir it well together ; boil it an hour, fkim it well, and put in a few cloves and a piece of lemon-peel; when it is almoft cpld put to it fo much ale-yeaft as will make it work like new ale ; and when the yeaft begins to fettle, put it in a ryndlet that will juft hold it; fo let it ftand fix weeks, or longer if you pleafe; then bottle it, and in a month you may drink it, it will keep a year or two ; you may make it with fugar, two pounds to a gallon, or fomething more, if you keep it long; this is admirably wholefome as well as pleafant, an opener of obliructions, good againft the phthific, the fpleen and feurvy, a remedy for the ftone ; it will abate heat in a fevef pr thrufh, and has been given with good fuccefs. The Complete Housewife. To make Mead. TO thirteen gallons of water put thirty-two pounds of ho- ney, boil and fkim it well, then take rofemary, thyme, bay- leaves, and fweet-briar, one handful all together; boil it an hour, then put it into a tub with two or three good handfuls of the flour of malt; ftir it till it is but blood-warm, then {train it through a cloth and put it into a tub again ; then cut a toaft round a quartern loaf, fpread it over with good aie-yeaft, and put it into your tub; when the liquor has done fermenting put it up in your veflel; then take cloves, mace, nutmegs, an ounce and a half, ginger an ounce, fliced ; bruife the fpice, and tie all up in a rag, and hang it in the veflel ; flop it up dofe for ufe. To make ftrong Mead. TAKE of fpring-water what quantity you plcafe, make it more than blood-warm, and diflblve honey in it till it is flrong enough to bear an egg, the breadth of a (hilling, then boil it gently near an hour, taking oIF the feum as it rifes ; then put to about nine or ten gallons, feven or eight large blades of mace, three nutmegs quartered, twenty cloves, three or four flicks of cinnamon, two or three roots of ginger, and a quarter of an ounce of Jamaica pepper; put thefe fpices into the kettle to the honey and water, a whole lemon, with a fprig of fweet- briar, and a fprig of rofemary ; tie the briar and rofemary toge- ther, and when they have boiled a little while, take them out, and throw them away; but let your liquor ftdhd on the fpice in a clean earthen pot, till the next day; then ftrain it into a veflel that is fit for it, put the fpice in a bag, hang it in the vef- fel, flop it, and at three months draw it into bottles : be furp that it is fine when it is bottled; after it is bottled fix weeks, it is fit to drink. To make ftnall white Mead. TAKE three gallons of fpring-water, make it hot, and diT- folvein it three quarts of honey, and a pound of loaf-fugar ; let it boil about half an hour, and fkim it as long as any rifes; then pour it out into a tub, and fqueeze in the juice of jour lemons, put in the rinds but of two, twenty cloves, two races of ginger, a top of Tweet briar, and a top of rofemary ; let it ftand in a tub till it is but blood-warm ; then make a brown toafl, and fpread it with two or three fpoonfuls of ale-yeaft ; put it into, a yeffel fit for it i let it ftand four or five days, then bottle it out. The Complete Housewife. How to make Cyder. AFTER all your apples are bruited, take half of your quan- tity and fqueeze them, and the juice you prefs from them pour upon the others half bruited, but not fqueezed, in a tub for the purpofe, having a tap at the bottom ; let the juice remain upon jhe apples three or four days, then pull out your tap, and let your juice run inro fome other veffiel fet under the tub to receive jt; and if it runs thick, as at the firft it will, pour it upon the apples again, til! you tee it run clear j and as you have a quan- tity, put it into your ytfiel, but do npt force the cyder, but let ft drop as Jong as it will of its own accord : having done this, after you perceive that the Tides begin to work, take a quantity of ifinglafs, an ounce will ferve forty gallons, infufe this into fome of the cyder till it be difiolved; put to an ounce of ifin-r glafs a quart of cyder, and when it is fo difiolved, pour it into the yefigl, arid fop it dote for two days, or fomething more ; then, draw off the cyder into another veffiel: this do fo often till you perceive your cyder to be free from all manner of tediment, that may make it ferment and fret iuelf: after Chriftmas you may boil it. You may, by pouring water on the apples, and pr effing them, make a pretty fmall cyder; if it be thick and muddy, by ufing ifinglafs, you may make it as dear as the reft 5 you mull diffiolve the ifinglafs over the fire, till it be jelly. Tor fining Cyder, TAKE two quirts of Sclav milk, four ounces of ifinglafs, cut the ifinglafs in pieces, and work it lukewarm in the milk over the fire ; and when it is difiblved, then put it in co'-d into the hogfhead of cyder, and take a long (Irk, and flic it weH front top to bottom, for half a quarter of an hour. TAKE nine Seville oranges, and three lemons, and grate the outfide rinds juft to the white; then take three pounds of double refined fogar, and a gill of water, and boil it to a candy height; then take it from the fire, put in the peel, and mix it well together; then ftrain in the juice, and keep it ftirring ti|l it is almoft cold, and then put it into a pot for ute. To make Turkifh Sherbet. To make Cock Ale. X-AKE ten gallons of ale and a large cock, the older the better; parboil the cock, flay him and flamp him in a ftone mortar till his bones are broken (you muft craw and gut him when you flay him) then pm the cock into two quarts of fack. The Complete Housewife. 297 and put to it three pounds of raifins of the fun ftoned, fame blades of mace, and a few cloves; put all thefe into a canvas bag, and a little before you find the ale has done working, put the ale and bag together in a veflel; in a week or nine days time bottle it up ; fill the bottle but juft above the neck, and give it the fame time to ripen as other ale. To make Ebulum. T O a boglhead of ftrong ale take a heaped bufhel of elder- berries, and half a pound of juniper-berries beaten ; put in all berries when you put in the hops, and let them boil together till the berries break in pieces, then work it up as you do ale; when it has done working, add to it half a pound of ginger, half an ounce of cloves, as much mace, an ounce of nutmegs, as much cinnamon, grofly beaten, half a pound of citron, as much eringo-root, and likewife of candied orange-peel; let the Tweet-meats be cut in pieces very thin, and put with the fpice into a bag, and hang it in the veflel when you flop it up ; fo let it ftand till it is fine, then bottle it up, and drink it with lumps of double refined fugar in the glafs. To make Shrub. TAKE two quarts of brandy, and put it in a large bottle, adding to it the juice of five lemons, the peels of two, and half a nutmeg; flop it up and let it ftand three days, and add to it three pints of white wine, a pound and a half of fugar ; mix It, ftrain it twice through a flannel, and bottle it up; it is a pretty wine, and a cordial. To make Cherry Brandy. TAKE fix dozen pounds of cherries, half red and half black, mafti or fqueeze them with your hands to pieces, and put to them three gallons of brandy, letting them ftand fteeping twen- ty-four hours; then put the mafhed cherries and liquor a little at a time, into a canvas bag, and prefs it as long as any juice will run ; fweeten it to your tafte, put it into a veflel fit for it, let it ftand a month, and bottle it out; put a lump of Joaf-fugar into every bottle. tTO three gallons of brandy, put four ounces of anifeeds Wulfed, the next day diftil it in a cold ftill parted up, then ferape four ounces of liquorice and pound it in a mortar, dry it in an hon pan, do not burn it, put it in the bottle to your diftilled wa- ter, and let it ftand ten days, then take out the liquorice, and to To make Ufquebauffh. The Complete Housewife. «very fix quarts of the fpirits, put in cloves, mace, nutmegs, cin- nam >n and ginger, of each a quarter of an ounce, dates ftoncd and fliced four ounces, raifins ftoned half a pound ; let thefe infufe (eii days, then ftrain it out, tinfture it with faffron, and bottle it and cork it well. To make Elder Ale. TAKE ten bulhcls of malt to a hogfhead j then put two htrfliels of elder-berries, picked from the ftalks, Into a pot or earthen :;an, and let it in a pot of boiling water till the berries fwell ; then ft. ain it out, and put the juice into the guile vat, arfi neat it often in; and fo order it as the common way of brewing. To make Elder-flower Water. TAKE two large handfuls of dried elder-flowers, and ten .gallons of fpring-water ; boil the water, and pour it fcalding hot upon the flowers ; the next day put to every gallon of Wa- ter five pounds of Malaga raifins, the ftalks being firft picked off, but not waftied; chop them grofly with a chopping-knife, then put them into your boiled water, and ftir the water, rai- fins and flowers well together; and fo do twice a day for twelve days; then prefs out the juice clear, as long as you can get any liquor out; then put it in your barrel fit for it, an 3 ftop it up two or three days till it works; and in a few days ftop it up clofe, and let it ftand two or three months, till it is clear ; then bottle it. To recover the loft Colour of White Wine, or Rhenifh Wine. T O do this effe&ually, rack the wine from the lees, and if the colour of the wine be faint and tawny, put in coniac-lees, and pour the wine upon them, rolling and jumbling them toge- ther a confiderable time in the calk; in ten or twelve days rack off the wine, and it will be of a proper colour, and drink briik and fine. To prevent the Decay of lowering Wine. TAKE roach-allum powdered, an ounce, draw out four gallons of the wine, and ftrew the powder in it; beat it well for the fpace of half an hour, then fill up the calk, and fet it on broach, being careful to let it take vent; by this means, in three or four days, you will find it a curious briik wine* kfhe Complete Housewife. Of Racking Wine. THIS is is done with fuch inftruments as are ufeful, and appropriated to the manner of doing it, and cannot be fo well ,defcribed by words as by feeing it done ; however, this ob- serve in doing it : Let it be when the wind fets full north, and the weather is temperate and clear, that the air may the better agree with tbe conftitution of th,e wine, and make it take jnore kindly. It is moreover raoft proper to be done in the in- jereafe of the moon, when fhe is tinder the earth, and jiot ill full height &c. To make Wines feent well, and give them a curious Flavour. TAKE powder of fulphur, two ounces, half an ounce of ,calamus, incorporate them well together, and put them into a pint and a half of orange-water ; let them fteep in it a confider- abletime, and then, drawing off the water, melt the fulphur and calamus in an iron-pan, and dip in it as many rags as will foak it up, which put into the cafk ; then rack your wine, and put in a pint of rofe-water, and flopping the hogfhead, roll it up and down half an hour, after which let it continue ftill two days, and by fo ordering any Gafcoigne, or red wine, it will have a plealant feent and guft. To mend Wines that rope. WHEN you have fet your cafk abroach, place a coarfe linen cloth before the bore, then put in the linen, and rock it in a dry cafk; add five or fix ounces of the powder of allum, roll and jumble them fufficiently together, and upon fettling it will be fined down, and prove a very fluid plcafant wine, both in fafte and feent. To mend White, or Rhenifti Wines. IF tbefe wines have an unpleafant tafte, the beft way is fpeedily to draw either of them half off, and to either of the halves put two gallons of new milk, a handful of bay-fait, and as much rice; mix and beat them well together for half an hour, with a flaff, or paddler, then fill up the cafk, and when you have well rolled it, turn it over in the lees, and two or three (days after you may broach it, and it will drink very fine and hrifk. lThe Complete Housewife. CHAP. 11. All Sortsof CORDIAL WATERS. BEFORE we proceed to particularlfe Cordial Waters, it may not be amifs to give fome general Diredfions concerning Dif- tilling. If your ftill be an alembic, when you fet it on, fill the top with cold water, and make a little pafte of flour and water, and clofe the bottom of your ftill well with it. Take great care that your fire is not too hot to make it boil over, for that will weaken the ftrength of your water ; you muft change the water on the top of your ftill often, and never let it be Raiding hot, and your ftill will drop gradually off; if you ufe ahotftill, when you put on the top, dip a cloth in white lead and oil, and lay it well over the edges of your ftill, and a coarfe wet cloth ever the top. It requires a little fire under it; but you muft take care that you keep it very clear ; when your cloth is dry, dip it in cold water, and Jay it on again; and if your ftill be very hot, wet another cloth, and lay it round the very top, and keep it of a moderate heat, fo that your water is cold when it comes off the ftill.-—lf you ufe a worm-ftill, keep your water in the tub full to the top, and change the water often, to pre- vent it from growing hot. Obferve to let all Ample waters ftand two or three days before you work it, to take off the fiery tafte of the ftill. To diftil Caudle Water. TAKE wormwood, hore-hound, feverfew, and lavender- cotton, of each three handfuls, rue, pepper-mint, and Seville ©range-peel, of each a handful ; fteep them in red wine, or the bottoms of ftrong beer all night; then diftil them in a hot ftill pretty quick, and it will be a fine caudle to take as bitter^. To diftil Milk Water. TAKE two handfuls of fpear or pepper-mint, the fame of balm, one handful of cardus, the fame of wormwood, and one of angelica ; cut them into lengths a quarter long, and fteep them in three quarts of fkimmed milk twelve hours ; then diftil it in a cold ftill, with a flow fire under it; keep a cloth always wet over the top of your ftill, to keep the liquor from boiling over. The next day bottle it, cork it well, and keep it far ufe. The Complete Housewife. 301 To make Hephnatick Watftr for the Gravel. GATHER your thorn flowers in May, when they are in full bloom, and pick them from the items and leaves, and to every half peck of flowers, take three quarts of Lifbon wine, and put into it a quarter of a pound of nutmegs fliced, and let them fteep in it all night; then put it into your ftill with the Peeps, and keep a moderate even fire under ft, for if you let it hoil over, it will lofe its ftrength. To diftil Pepper-Mint Water. GET your pepper mint when it is full grown, and before it feeds, cut it in ftiort lengths ; fill your ftill with it, and put it half full of water, then make a good fire under it, and when it is nigh boiling, and the ftill begins to drop, if your fire be too hot, draw a little out from under it, as you fee it requires, to keep it from boiling over, or your water will be muddy: the flower your ftill drops, the water will be clearer and ffronger, but do not fpend it too far; the next day bottle if* and let it ftand three or four days, to take the fire off the ftill* then cork it well, and it will keep a long time. To diftil Elder-Flower Water. GET your elder-flowers, when they are in full bloom} filake the bloffoms off, and to every peck of flowers, put one quart of water, and let them fteep in it all night ; then put them in a cold ftill, and take care that your water comes cold off the ftill, and it will be very clear, and draw it no longer than your liquor is is good ; then put it into bottles, and cork it in two or three days, and it will keep a year. To diftil Rofe Water. GAT HER red rofes when they are dry and full blown, pick oft the leaves, and to every peck put one quart of water; then put them into a cold ftill, and make a flow fire under it; the flower you diftil it the better it is: then bottle it, and cork it in two or three days time, and keep it for ufe. You may diftil bean-flowers the fame way. To diftil Penny-Royal Water. GET your penny-roya! when it is full grown, and before it is in bloflbm ; then fill your cold ftill with it, and put it half fuli of water > make a moderate fire under it, and diftii it oft" cold j then put it into bottles* and cork it in- two or three days 4pne, and keep it far ufe. *the Complete Housewife; To diftil Lavender Water. TO every twelve pounds of lavender-neps, put one quart of water; put them into'a cold ft ill, and make allow fire under it; d ftil it oft very flow, and put it into a pot till you have diftilled all year water; then clean your ftill well out, and put your lavender water into it, and diftil it oft as flow as before j then put it into bottles, and cork it well. To' diftil Spirits of Wine. T A K, E the bottoms of ftrongbeer., and any kind of wines, pu tnecn into a hot ftill about three parts full, and make a very flow file under under it. tf you do not take great care to keep it moderate, it will boil over, for the body is fo ftrong, that it will rife to the top of the ftill; the flower you diftil it the ftrohger your fpirit will be. Put it into an earthen pot till you have done diddling, then clean your ftill well out, and put the fpirit into it, and diftil it as flow as before, arid make it as ftrong as to burn in your lamp j then1 bottle it, crirk it welt* arid keep it for ufe. T AK E of fage, rofemary, and betony-flowefs, of each 2 handful j and borage, buglofs-flowers, of each a handful j of lily of the valley and cowflip-flowets, of each four or five handfuls ; fteep them in the beft Tack ; then put to them balm* fpike-flowers, mother-wort, bay-leaves, leaves of orange-tree, with the flowers, of each one ounce; citroti-peel', piony-feeds, and cinnamon, of each half an ounce; hutthegs, cafdamufns, mace, cubebs, yellow fanders, of each half ah ounce ; lignum aloes, one drachm ; make all thefe into powder ; then add ju- jubes, the ftones taken out,* and cut in pieces, half a pound \ pearl prepared, fmaragdes, mufk and faffron, of each ten grains; ambergreafe one fcruple, red rofes dried one ounce; as many lavender-flowers as will fill a gallon glafs j fteep all thefe a month, and diftil them in an alembic very carefully ; then take peal prepared, fmaragdes, mufk and faffron, of each ten grains j ambergreafe, one fcruple j red rofes dried, red and yellow fah- ders, of each one ounce ; hang thefe in a white farcenet bag in the water 'T flop it clofef This water is of excellent ufc in all fwoonings, in weaknefs of heart and decay of (pints; it reftores fpeech in apoplexies and pallies; it helps all pains in the joints from cold*or bruifes, bathing the place outwardly, and dipping cloths and'laying on it; it ftrengthens and comforts th® vital (pints, and helps the memory j reftoreth loft appetite, help- The great Palfey Water'; *The Complete Housewife. eth all weaknefs of the ftomach; taken inwardly, or bathed out- wardly, it taketh away giddinefs of the head, and helpeth bear- ing ; it makes k pleafant breath, it is good in the beginning of dropfies; none can fufficiently exprefs the virtues of this water: when it is taken inwardly, drop ten or twelvcdrops on a lump of fugar, a bit of bread, or in a diftiof tea; bat in a fit of the pal- fey give fo much every hour to reftore fpeech. Add to the reft of the flowers Tingle wall-flowers, and the roots and flowers of Angle pionies, and mifleto of the oak, of each a good handful. To make Aqua Mirabilis. TAKE cubebs, cardamums, galingal, cloves, mace, nut- megs, cinnamon, of each two drachms, bruifed fmall; then take of the juice of celandine a pint, the juice of fpear-mint half a pint, the juice of balm half a pint; the flowers of melilor* cowflip, rofemary, borage, buglofs, and marigolds, of each three drachms; feeds of fennel, coriander, and carraway, of each two drachms; two quarts of the beft Tack, a quart of white wine, of brandy, the ftrongeft angelica-water, and red rofe-water, of each one pint; bruife the fpices and feeds, and fteep them with the herbs and flowers in the juices, waters, fack, white wine and brandy all night; in the morning diftil it in a common ftill pafted up ; from this quantity draw off a gallon at leaft ; fweeten it to your tafte with fugar-candy; bottle it up and keep it in fand, or very cool. To make Orange-Flower Brandy. TAKE a gallon of French brandy, and boll a pound of orange-flowers a little while, and put them to it; fave the water, and with that make a fyrup to fweeten it. A Cordial Water that may be made in Winter. TAKE three quarts of brandy or fack, put two handfuls of rofemary and two handfuls of balm to it chopped pretty fmall, one ounce of cloves, two ounces of nutmegs, three ounces of cinnamon ; beat all the fpices grofly, and fteep them with the herbs in the wine ; then put it in a ftill pafted up clofe; fave near a quart of the firft running, and fo of the fecond, and of the third ; when it is diftilled mix it all together, anddifiblve about a pound of double refined fugar in it, and when it is fet- tled bottle it up. A Tin&ure of Ambergreafe. TAKE ambergreafe and mufk, of each an ounce, and put to them a quarter of a pint of fpirit of wine j flop it ciofe, tie it down with leather, and fet it in hotfe-dung ten or twelve days, 9he Co let Is Housewife:. jnake Orange or Lemon Water* T O the outer rind of an hundred oranges or lemons, put three gallons of brandy and two quarts of lack, and let them fteep in it one night; the next day diftil them in a cold ftill ; a gallon, with the proportion of peels, is enough for one ftill* and of that you may draw off between three and four quarts 5 draw it off till you tafte it begins to be fourifti; fweeten it to your tafte with double refined fugar; mix the firft, fecond and third running together j if it is lemon-water, it ihould be fumed i put two grains of ambergreafe and one of mufk, ground fine, tic it in a rag, and let it hang five or fix days in a bottle, and then put it in another, and fo for a great many if you pleafe, or elfe you may put three or four drops of tindfure of ambergreafe in it i cork it very well: the orange is an excellent water for the ftomach, and the lemon is a fine entertaining water* King Charles IFs Surfeit Water. T A K E a gallon of the beft aqua-vitae, a quart of brandy, a quart of anifeed-water, a pint of poppy-water, and a pint of damafk rofe-water; put thefe in a large glafs jar, adding to it a pound of fine powdered fugar, a pound and a half of raifins ftoned, a quarter of a pound of dates ftoned and fliced, one ounce of cinnamon bruifed, cloves one ounce, four nutmegs bruifed, one ftick of liquorice leraped and fliced } let all thefe ftand nine days clofe covered, ftirring it three or four times a day ; then add to it three pounds of frefh poppies, or three handfuls of dried poppies, a fprig of angelica, two or three of balm ; fo let it ftand a week longer, then ftrain it out and bottle it. The Fever Water. TAKE of Virginia fnake-root fix ounces, carduus-feeds and marigold-flowers, of each four ounces, twenty green wal- nuts, carduus-water, poppy-water, of each two quarts, two ounces of hart’s horn j flice-the walnuts, and fteep all in the waters a fortnight; then add to it an ounce of London treacle, and’diftil it all in an alembic pafted up; three drops of fpiritof amber in three fpoonfuls of this water, will deliver a woman of a dead child. Black Cherry Water for Children. TAKE fix pounds of black cherries, and bruife them final!, then put to them the tops of rofemary, fweet-marjoram, fpear~ mint, angelica* balm, marigold-flowers, of each a handful, dried violets an ounce* anifeeds and fwect fennel-feeds, of each fte C omplet! Housewife.' Half an ounce bruifed : cut the herbs, fmdll, mix them together, and diftil them off* in a cold ftill. This watef is excellent fc?r children, giving them two or three fpoonfuls at a time. To fnake Gripe Water. TA K E of penny-royal ten handfuls, coriander-feeds, am~ feeds, fweet fennel-feeds, carraway-feeds, of each one ounce ; bruife them and put them to the herbs in an earthen pot; fprinkle on them a pint of brandy ; let them ftand all night, the next day diftil it ofF, and take fix, feven, or eight fpoonfuls of this Water, fweetened with fyrup of gilliflowers warm, and go to bed ; cover very warm to fweat if you can, and drink forne of it as long as the gripes continue. TAKE the flowers of lily of the valley, diftil them in fack, 3nd drink a fpoonful or two as there is occafion; it reftores fpeech to thoie who have the dumb palfey or apoplexy, it is good againft the gout, it comforts the heart, and flrengthens the memory ; it helps the inflammation of die eyes, being dropped into them. Take the flowers, put them into a glafs clofe flopped, and fet it into a hill of ants for a month ; then take it out, and you Will find a liquor that comes from the flowers, which keep in a phial; it eateth the pains of the gout* the place aft'eded being anointed therewith* Lily of the Yaliey Water, To rhake Vertigo Water. TAKE the leaves of red fage, cinquefoil, and wood betony, of each a good handful, boil them in a gallon of fpring-water till it comes to a quart 5 when it is cold put into it a pennyworth of roch-allum, and bottle it up; when you ufe it put a little of it in a fpoon, or in the palm of your hand* and IhufF it up, go not into the air pretemly. Dr. Burgefs’s Antidote againft the Plague. TAKE three pints of mufcandine, and boil therein one handful of fage, as much rue, angelica-roots one ounce, zedo- ary-roots one ounce, Virginia fnake-root half an ounce, faffrort twenty grains; let all thefe boil till a pint be confirmed, thent ftrain it and fet it over the fire again, and put therein two penny- worth of long pepper, half an ounce of ginger, as much nutmegs j beat all the fpice, and let them boil together a little* and put thereto a quarter of an ounce of mithndate, as much Venice treacle, and a quarter of a pint of the beft angelica-waterJ take it warm both morning and evening, two fpoonfuls if already 306 The Complete Housewife* infefted j if not infe&ed, one fpoonful is enough for a day* half a fpoonful in the morning, and as much at night. This had great fuccefs, under God, in the plague; it is good like- wife againft the fmall-pox, or any other peftilential difeafe. T A KE a pound of unflacked lime, put it into an earthen jug well glazed, adding to it a gallon of fpring-water boiling hot; cover it dole till it is cold, then (kirn it clean, let it ftand two days, pour it clear off into glafs bottles, and keep it for life; the older the better. The virtues are as follow. For a fore, warm fome of the water and wafh the fore well with it for half an hour, then lay a plaifter on the fore of fome gentle thing, and lay a cloth over the plaifter four or five double, wet with this water, and as it dries wet it again, and it will heal it. For a flux or loofenefs, take two fpoonfuls of it cold in the morning, and two at night as you go to bed ; do this feven or eight days together for a man or woman ; but if for a child, one fpoonful at a time is enough ; and if very young, half a fpoon- ful at a time; it will keep twenty years, and no one who has not experienced it knows the virtues of it. To make Lime Water. Cock Water for a Confumption. TAKE an old cock, kill him and quarter him, and with clean cloths wipe the blood from him; then put the quarters into a cold ftill, part of a leg of veal, two quarts of old Malaga fack, a handful of thyme, as much fweet-marjoram and rofe- mary, two handfuls of pimpernel, four dates ftoned and fliced, a pound of currants, as many raiftns of the fun ftoned, a pound of fugar-candy finely beaten ; when all is in, pafte up the ftill, let it ftand all night, the next morning diftil it, mix the water together, and fweeten it to your tafte with white fugar-candy; drink three or four fpoonfuls an hour before dinner and fupper. Another Water againft a Confumption. TAKE a pound of currants, and of hart’s-tongue, liver- wort and fpeedwell, of each a large handful; then take a peck of fnails, lay them all night in hyffop, the next morning rub and bruife them, and diftil all in a gallon of new milk; fweeten it with white fugar-candy, and drink of this water two or three times a day, a quarter of a pint at a time j it has done great good. Another. TAKE three pints of the heft Canary and a pint of mint- water, of candied efyngo-roots, dates, China-roots, and raifms Tie Complete Housewife. ftoned, of each three ounces; of mace a Quarter of an ounce; infufe thefe twelve hours in an earthen pot dole covered, over a gentle fire; when it is cold ftrain it out, and keep it in a clean pan or glafs jar for ufe ; then make about a quart of plain Jelly of hart’s-horn, and drink a quarter of a pint of this liquor with a large fpoonful of jelly night and morning, for two or three months together. 307 Rue Water, good for Fits of the Mother, TAKE of rue, and green walnuts, of each a pound, figs a pound and a half; bruife the rue and walnuts, flice the figs, lay them between the rue and walnuts, and diftil it off; bottle it up and keep it for ufe ; take a fpoonful or two when there is any appearance of a fit. An opening Drink. TAKE penny-royal, red fage, liverwort, hore-hound, maiden-hair, hyffop, of each two handfuls, figs and raifins ftoned, of each a pound, blue currants half a pound, liquorice, anifeeds, coriander-feeds, of each two ounces ; put all thefe in two gallons of fpring-water, and let it boil away two or three quarts; then ftrain it, and when it is cold put it in bottles; drink half a pint in the morning, and as much in the afternoon j keep warm and eat little. 308 The Complete House wife. PART X. MEDICINES, SALVES, &c. Reduced to Alphabetical Order, as nearly as the Nature of the Subject would admit of. CHAP. I. Of MEDICINES and SALVES. An excellent Remedy for Agues, which has been often tried with very great Succefs. ■A K E of black foap, gunpowder, tobacco and brandy, of each an equal quantity; mix them well together, and three hours before the fit comes, apply to the patient’s wrift; let this be kept on for Another. GIVE as much Virginia fnake-root, dried and powdered, as will lie upon a {hilling, in a glafs of Iherry or fack, juft before the cold fit begins; ufe this two or three times till the ague is gone. Another. TAKE an ounce and a half of the beft refined aloes, and fteep it in a quart of brandy ; infufe it forty-eight hours, and take four fpoonfuls juft before the fit comes. Another. TAKE a pint of red .rofe-water, and put to it an ounce of white fugar-candy, and the juice of three Seville oranges; mix all together, and drink it off’ an hour before you expe£l the fit; it cures at once or twice taking. The Complete Housewife. 309 Another. TAKE fmall packthread, as much as will go five times about the neck, wrifts, and ancles; dip them in oil of amber twice a day for nine days together ; keep them on a fortnight after the ague is gone. Another. TAKE tobacco-duft and foot, an equal quantity, and nine cloves of garlic ; beat it well together, and mix it with foap in- to a pretty ftiff pafle, and make two cakes f >mething broader than a five Drilling piece, and fomething thicker; lay it on the infide of each wrifl, and bind it on with rags; put it on an hour before the fit is expeded; if it does not do the firft time, in three or four days repeat it with frefli. Another. TAKE fmallage, ribwort, rue, plantain, and olibanum* equal parts ; beat all thefe well together with a little bay fait, and put them in a shin bag, and lay it to the wrifl: a little be- fore the cold fit comes. Another. T AKE a quart of ftrong beer, and a good quantity of the youngeft artichoke-leaves; fhred them, and boil them very well together; when you think it almofl: enough, put a fpoorr- ful of muftard-feed bruifed, and give it one boil; then ftrain it, and bottle it; take half a pint as hot as you can, half an hour before the fit comes. For a Tertian Ague, a never-failing Remedy. TAKE ftone brimftone finely powdered, as much as will lie upon half a crown, in a glafs of white wine, about an hour before the fit comes; it cures at twice taking. This I had from one that had cured fcores with it, and it never failed once. For an Afthina. TAKE of virgins honey one fpoonful, mix in it as much rofin as will lie upon a half-crown finely powdered ; let the pa- tient take it in the morning, an hour before breakfaft, and again at night, an hour after I'upper; this muft be continued a month. 7he Complete Housewife. TAKE an ounce of Lucatellus’s balfam, and mix it with two drachms of oil of turpentine ; gently heat it; anoint the place, and put new flannel on it. For an old Ach or Strain. For the Biting of a mad Dog. P RIM RO S E-R OQ T S ftamped in white wine, and ftrained ; let the patient drink a good draught of it. TAKE two quarts of ftrong ale, two pennyworth of trea- cle, two garlic-heads, a handful of cinquefoil, fage and rue 5 boil them all together to a quart; ftrain it, and give the patient three or four fpoonfuls twice a day : take dittany, agrimony, and rufty bacon, beaten well together, and apply to the fore, |o keep it from feftering. Another Cure. An infallible Cure for the Bite of a mad Dog. O F all the difeafes incident to mankind, there is none fo fhocking to our nature as the bite of a mad dog : and yet as terrible as it is, we have known inftances, of thofe who chofe rather to hazard the worft; effects of it, and to die the worft of deaths, than to follow the advice of their phyficians, by making ufe of the known fpecific of dipping in the Tea, or fait water. It is for the fake of people of this unhappy temper, who may have the misfortune to be bit, and of thofe who may have cattle that are fo, that we publilh the following receipt, which has been frequently made ufe of in a neighbouring coun- try, and (as the gentleman who communicated it fays) was never known to fail. Take the leaves of rue, picked from the folks and bruifed, fix ounces; four ounces of garlic picked from the folks and bruifed, four ounces of Venice treacle, and four ounces of fil- ed pewter, or feraped tin. Boil thefe in two quarts of the heft ale, in a pan covered clofe over a gentle fire, for the fpace of an hour, then ftrain the ingredients from the liquor. Give eight or nine fpoonfuls of it warm to a man, or a woman, three mornings rafting. Eight or nine fpoonfuls is fufficient for the ftrongeft; a lefler quantity to thofe younger, or of a weaker conftitation, as you may judge of their ftrength. Ten or twelve fpoonfuls for a horfe or a bullock ; three, four, qr five to a Iheep, hog, or dog. This muft be given within nine days after the bite ; it feldom fails in man pr beaft. If you bind feme of the ingredients on the wound, it will be fo much the better. The Complete Housewife. 311 Another for the Bite of a mad Dog, which has cured when the Perfon was dffordered, and the fait Water failed. TAKE of tormentil-roots an ounce, afla-foetida as much as a bean, caftor four pennyworth, lignum aloes two penny- worth } fteep thefe in milk twelve hours; boil the milk, and drink it falling, before the change or full moon, or as oft as occafion. Dr. Mead’s Receipt for the Bite of a Mad Dog. LET the patient bleed at the arm nine or ten ounces : take of the herb called in Latin, lichen cinerus terreftris, in Eng- Jilh, alh-coioured ground liverwort, cleaned, dried and pow- dered, half an ounce ; of black pepper powdered, two drachms : mix thefe well together, and divide the powder into four dofes, one of which mull be taken every morning falling, for four mornings fucceflively, in half a pint of cow’s milk warm ; after thefe four dofes are taken, the patient mull go into the cold-bath, or a cold fpring or river, every morning falling, for a month ; he mull be dipt all over, but not Hay in (with head above water) longer than half a minute, if the water be very cold ; after this he mull go in three times a week for a fortnight longer. The lichen is a very common herb, and grows generally in Tandy and barren foils all over England ; the right time to gather it is in the months of Odlober and November, Casfar’s Cure for the Bite of a Rattle-Snake. TAKE of the roots of plantain or horehound, (in the fum- nier, roots and branches together) a fufficient quantity, bruife them in a mortar, and fqueeze out the juice, of which give, as foon as polfible, one large fpoonful; if he is fwelled, you mull force it down his throat: this generally will cure; but if the patient finds no relief in an hour after, you may give another fpoonful, which never fails. If the roots are dried, they mull be moiltened with a little water. To the wound may be applied a leaf of good tobacco moilf? ened with rum. An approved Remedy againft fpitting of Blood. TAKE of the tops of flinging nettles, and of each a like quantity; bruife them, ftrain the juice out, and keep it clofe ftopt in a bottle ; take three or four fpoonfuls every morning and evening, fweetened with fugar of rofes j the juice %he Complete Housewife, of comfrey-roots drank with wine is alfo very good ; let the pa- tient be blooded at firft, and Sometimes gently purged ; but if there happens to be any inward lorenefs, occafioned by draining, this electuary will be * eiy convenient j viz. Take an ounceof LucatelJus’s balfam, of c-nferve of rofes two ounces, twelve drops of fpintof fulphur, to be made into afoft ele&uary with fyrup of white poppies; the dofe is the quantity of a nutmeg every morning and evening. A Receipt that cured a Gentleman, who hsd a long Time fpit Blood in a great Quantity, and was wafted with a Confumptlon. TAKE of hyflbp-water, and of the pureft honey, of each a pint; of agrimony and colt’s-foot of each a handful; a (prig of rue, brown fugar-randy, liquorice diced, (havings of hart’s- horn, of each two ounces, anifeeds bruifed one ounce; of figs fliced, and raifins of the fun (toned, of each four ounces: put them all into a pipkin with a gallon of water, and boil it gently over a moderate fire, till half is confirmed; then (train it, and when it is cold, put it into bottles, keep it clofe flopped, and take four or five fpoonfuis every morning, at four in the after- noon, and at night the laft thing : if you add frefii water to the ingredients, after the firft liquor is (trained off, you will have a pleafant drink, to be ufed at any time when you are dry. A fpecific Cure for (topping Blood. TAKE two ounces of clarified roche-allum, finely powder- ed, and melt it in a ladle, adding to it half an ounce of dra- gon’s-blood in powder, and mix them well together; then take jt off the fire; keeping it ftirring till it comes to the confidence of a foft pafte, fit for making up into pills; make your pills of the bignefs of a large pea, and as the pafte cools, warm it again to fuch a degree as the whole quantity may be made into pills; this medicine is proper in all cafes of violent bleedings, without exception ; the ordinary or ufual dole is half a grain, to be taken once in four hours till the bleeding flops, taking a glafs pf water or ptifan after it, and after every dofe, and another of the fame liquor a quarter of an hour after ; in violent cafes give half a drachm for a dofe. For a violent Bleeding at the Nofe. LET the party put their feet in warm water; and if that does not do, let them fit higher, in it. U J ■■■ ' ■ . v J Iv „ .... •. . T ?The Complete Housewife, 313 To flop Bleeding at the Nofe, or elfewhere. TAKE an ounce-bottle, fill it half full of water, put into it as much Roman vitriol as will lie upon the point of a knife $ let the part bleed into it, it will flop it in an inftanf. TAKE two drachms of henbane-feed, and the like of white poppy-feed; beat them up with conferve of rofes, and give the quantity of a nutmeg at a time; or take twelve handfuls of plantain-leaves, and fix ounces of frefti comfrey-roots; beat thefe, and ftrain out the juice; adding to it fome fine fugar, and drink it off*. To ftop Bleeding inwardly. To ftop Bleeding in the Stomach. TAKE oil of fpike, natural balfam, bole-armoniac, rhu- barb, and turpentine; mix thefe together, and take as much as a large nutmeg three times a day. TAKE a pint of plantain-water, put to it two ounces of ifinglafs, and let it ftand twenty-four hours to diflblve; pour it from the dregs, and put in a pint of red port wine, and add to it three or four fticks of cinnamon, and two ounces of double refined fugar ; give it a boil or two, and pour it off*: let the party take two or three fpoonfuls two or three times a day. To ftop Bleeding. TAKE of cinnabar of antimony one ounce, and mix It with two ounces of conferve of red rofes j take as much as a nutmeg night and morning. For fpitting Blood. To ftop Bleeding at Mouth, Nofe, or Ears. I N the month of May take a clean cloth, and wet it in the fpawn of frogs, nine days, drying it every day in the wind ; lay up that cloth, and when you have need, hold it to the place where the blood runs, and it will ftop. Another to ftop Bleeding. TAKE two bandfuls of the tops of bramble-wood and boil it in a quart of old claret till it comes to a pint; give fix fpoon- fuls once in half an hour: in the winter the roots will do. Complete Housewife. Lucatellus’s Balfam, TAKE of yellow wax one pound, melt it in a little Ca- nary wine, then add to it oil of olives and Venice turpentine of each one pound and a half; boil them till the wine is evaporat- ed, and when it is almoft cold, ftir in of red fanders two ounces, and keep it for ufe. To make Lucatelius’s Balfam to take inwardly TAKE a quart of the pureft oil, half a pound of yellow bees wax, four ounces of Venice turpentine, fix ounces of li- quid ftorax, two ounces of oil-hypericon, two ounces of natural balfam, red rofe-water half a pint, and as much plantain-wa- ter, red fanders fix pennyworth, dragon’s-blood fix penny- worth, mummy fix pennyworth, rofemary and bays, of each a handful, and fweer-marjoram half a handful ; put the herbs and dragon’s blood, the wax and mummy, into a pipkin ; then put the oil. the turpentine, the oil hypericon, the ftorax, the rofe- water. arid plantain-water, and a quart of fpring-water, and, if you pleafe, i nne Irifh flate, fome balm of Gilead, and fome Iperma-ceti, into ancher pipkin ; fet both the pipkins over a foft fi'e, and Jet them boil a quarter of an hour; then take it off the fire, jind put in the natural balfam and red fanders ; give them a Hoil, and ftrain all in both pipkins together into an earthen pan ; let it ftand till it is cold, then pour the water from it, and melt it again; ftir it off the fire till it is almoft cold; then put it into gallipots, and cover it with paper and leather. RUB it well with a cold tallow candle, as foon as it is bruifed, and this will take off the blacknefs. To take off Blacknefs by a Fa.ll To break a Bile. TAKE the yolk of a new-laid egg, fome honey and wheat-flour; mix them well together, fpread it on a rag, and lay it on cold. A bitter Draught. TAKE of the leaves of Roman wormwood, tops of cen- taury, and St. John’s-wort, of each a fmall handful, roots of gentian fliced two drachms, carraway-feeds half an ounce; in- fnfe thefe in half a pint of Rhenifh and three pints of white wine, for four or five days; take a quarter of a pint in the *The Complete Housewife. morning, filling up the bottle, and it will fervc two or three months. Another. TAKE of gentian-root three drachms, of camomile-flowers one ounce, of rofemary-flowers one ounce, tops of centaury, tops of Roman wormwood, tops of carduus, of each one hand- ful ; boil all thefe in two quarts of fpring-water till it comes to a quart; you may add a pint of white wine to it; ftrain it out, and when it is cold, bottle itj drink a quarter of a pint in the morning, and as much at four o’clock in the afternoon. To cure Blindnefs, when the Caufe proceeds from within the Eye. TA K E a double handful of the top leaves of celery, and a fpoonful of fait; pound them together, and when it is pounded make it into a poujtice, and put it on the party’s contrary hand- wrift (that is, if the right eye is bad, put it to the left wrift) and repeat it for about three or four times, but put on frefh once in twenty four hours. If the eye is very bad, ufe bay-falt. To raife a Blifter. THE feeds of clematitas peregrina, being bound hard on any place, will, in an hour or two, raife a blifter, which you muft cut and drefs with melilot plaifter, or cole wort-leaves, as other blifters. Likewife leaven mixed with a little verjuice, and about half a pennyworth of cantharides, and fpread on leather the bignefs you plcafe, will, in nine or ten hours, raife a blifter; which drefs as ufual. Excellent for a Burn or Scald. TAKE of oil-olive three ounces, white wax two ounces, fheep fuet an ounce and an half, minium and Caftile foap, of each half an ounce; dragon’s-blood and camphire, of each three drachms ; make them into a falve by melting them toge- ther : anoint with oil to take out the fire -3 then put the plaifter on i drefs it every day. TAKE common allum, beat and lift it, and beat it up with whites of eggs to a curd ; then with a feather anoint the place $ it will cure without any other thing. For a Burn. The Complete Housewife. MIX lime-water with linfeed-oil; beat it together, and with a feather anoint the place, and put on a plaifter to fend it. Another Remedy. For a Cold, Dr. Radcliffe’s Receipt. MAKE fome fack-whey with rofemary boiled in it5 mix a little of it in a fpoon with twenty grains of Gafcoign’s powder ; then drink half a pint of your fack-whey, with twelve drops of fpirit of hart’s-horn in it; go to bed, and keep warm; do this two or three nights together. SHEWING, i. What the catching of cold is, and how dangerous. 2. A prefent and eafy remedy againft it. 3. The danger of delaying the cure of it. Taken from the celebrated Dr. 'Cheyne’s Eflay on Health and long Life, where he fays, that Dr. Keill had made it out, beyond all poflibility of doubting, that catching cold is nothing but fucking in, by the paflages of perfpiration, large quantities of moift air, and ni- trous falts, which, by thickening the blood las is evident from bleeding after catching cold) and thereby obirru&ing, not only thj perfpiration, but alfo all the other finer fecretions, raifes im- mediately a (mall fever, and a tumult in the whole animal ceco- nomy, and, neglected, lays a foundation for confumprions, oh- ftru ctions o the great vifeera, and univerfal cachexies; the tender, therefore, and valetudinary, ought cautioufly to avoid all occafions of catching cold; and if they have been fo unfor- tunate as to get one, to fet about its cure immediately, before it has taken too deep root in the habit. From the nature of the diforder thus deferibedi the remedy is obvious ; to wit, lying much a-bed, drinking plentifully of fmall warm fack whey, with a few drops of fpuits of hart’s-horn, poflet-drink, water-gruel, or any other warm fmall liquors, a fora pie of Gafcoign’s powder morning and night, living low fippn fpoon-meats, pudding, and chicken, and drinking every thing warm ; in a word, treating it at firft as a fmall fever, with gentle diaphoretics; and after- wards, if any cough or fpitring fhould remain, (which this method generally prevents) by feftening the breail with a little fugar-candy, and oil of Tweet almonds, or a folution of gum- armoniac, an ounce to a quart of barley-water, to make the expe&oration eafy, and going cautioufly and well clothed into the air afterwards: this is a much more natural, eafy, and effec- tual method than the pra&ice by balfams, iin&ufes, pedtorals, and the like trumpery in common ufe, which ferve only to fpoil the ftomach, opprefs the fpirits, and hurt the conffitution. A Method to cure a Cold. ne Complete Housewife. 317 For a Cold. TAKE rofemary and iliced liquorice, and boil it in fmall ale, and fweeten it with treacle, and drink it going to bed four or five nights together. For a Hoarfenefs with a Gold. TAKE a quarter of a pint of hyflbp»water; make it very fweet with fugar-candy; fet it over the fire; and when it is thorough hot, beat the yolk of an egg, brew it in it, and drink it morning and night. An excellent Recipe to cure a Cold. TAKE of Venice treacle half a drachm, powder of fnake- root twelve grains, powder of faflron fix grains, volatile fait of hart’s-horn four grains, fyrup of cloves a fufficient quantity to make it into a bolus, to be taken going to reft, drinking a large draught of mountain whey after it; thofe who cannot afford mountain whey, may drink treacle poflet. To fuch conftitutions as cannot be provoked to fweat, open a vein, or a gentle purge will be of great fervice. An Ointment for a Cold on the Stomach. TAKE an ounce and a half of the oil of Valentia fcabiofa, •11 of fweet almonds a quarter of an ounce, a quarter of an ounce of man’s fat, and four Temples of the oil of mace ; mix thefe together, and warm a little in the fpoon, and night and morning anoint the ftomach; lay a piece of black or lawn-pa- per on it. A Syrup for a Cough, or Afthma. TAKE ofhyffop and pennyroyal-water, of each a quarter of a pint, flice into it a finall flick of liquorice, and a few raifins of the fun ftoned : let it fimmer together a quarter of an hour, and then make it into a fyrup with brown fugar-candy ; boil it a little, and then put in four or five fpoonfuls of fnail- water; give it a walm, and when it is cold, bottle it; take one fpoonful morning and night, with three drops of balfam of fulphur in it; you may take a little of the fyrup without the drops once or twice a day; if the party is fixort* breathed, a blifter is very good. The Complete Housewife* To make Syrup of Balfam for a Cough. TAKE one ounce of balfam of Tolu, and put to it a quart of fpring-water, let them boil together two hours $ then put in a pound of white fugar-candy finely beaten, and let it boil half an hour longer; take out the balfam, and ftrain the fyrup through a flannel-bag twice; when it is cold, put it in a bottle. This fyrup is excellent for a cough ; take a fpoonful of it as you lie down in your bed, and a little at any time when your cough troubles you ; you may add to it two ounces of fyrup of red poppies, and as much of xafpbcrry fyrup. A Syrup for a Cough. TAKE of oak-lungs, French mofs, and maidenhair, of each a handful; boil all thefe in three pints of fpring-water, till it comes to a quart; then ftrain it out, and put to it fix penny- worth of faffron tied up in a rag, and two pounds of brown fugar-candy; boil it up to a fyrup, and when it is cold bottle It j take a fpoonful of it as often as your cough troubles you. Another. TAKE of unfet hyfibp, colt’s-foot-flowers, and black maidenhair, of each an handful; of white horehound two hand- fuls ; boil thefe herbs together in three quarts of water till it come to three pints; then take it off, and let the herbs ftand in it till it is cold ; then fqueeze them out very dry, and ftrain the liquor, and let it boil a quarter of an hour, fkim it well; to every pint put in half a pound of white fugar, and let it boil* and Ikim it, till it comes to a fyrup; when it is cold bottle it; take two fpoonfuls night and morning, and at any time when the cough is troublefome take one fpoonful; don’t cork the bottles, but tie them down with a paper. For a Cough. TAKE three quarts of fpring-water, and put it in a large pipkin, with acalPs-foot, and four fpoonfuls of barley, and a handful of dried poppies j boil it together till one quart be con- fumed ; then ftrain it out, and add a little cinnamon, and a pint of milk, and fweeten it to your tafte with loaf-fugar 5 warm it a little, and drink half a pint as often as you pleafe* Another. TAKE two ounces of raifms of the fun ftoned, one ounce vf brown iugar-candy, one ounce of confcrve of rofes, add to ' drachms; oil of amber one drachm; lhake them well together ; warm a little In a fpoon, and anoint the nape of the neck, chafe it in very well, and cover warm, anoint when, in bed. Another Method. TAKE of rofemary-leaves, chop them very fmall, few them in fine linen, make them into garters, and wear them night and day i lay a down pillow on your legs in the night. For Codivenefs. TAKE virgin honey a quarter of a pound, and mix it with as much cream of tartar as will bring it to a pretty thick elec- tuary, of which take the bignefs of a walnut when you pleafe ; and for your breakfaft eat watcr-gruel with common mallows boiled in it, and a good piece of butter •, the mallows rauft bo. chopped fmall, and eaten with the gruel. For a Canker in the Mouth.. TAKE celandine, columbine, fage and fennel, of each one handful j ftamp and ftrain them, and to the juice put a fpoonfub of honey, half a fpoonful of burnt allum, and as much bole- armoniac beaten fine ; mix and beat all thefe together very well, and wrap a little flax about a flick,, and rub the canker with it 5 if it bleeds it is the better. An approved Remedy for a Cancer in the Bread, TAKE off the hard knobs or warts which grow on the legs of a ftone-horfe; dry them carefully, and powder them ; give from a fcruple to half a drachm every morning and evening in a glafs of Tack j you muft continue taking them for a month or fix weeks, or longer, if the cancer is far gone. Ta keep a Cancer in the Bread from inereafing. T A K £ of lapis calaminaris four ounces, all in one piece \ and having made it red hot in a crucible nine times, quench it every time in a pint of white wine; then take two ounces of lapis tuny, and having burnt that red hot in a crucible three times, quench that every time in a pint of red rofe-waterj then beat the tuttyand the calaminaris ftone together in a mortar very *tbe Complete Housewife. fine, and put in a glafs bottle, with the role-water and white wine; {hake it three or four times a day for nine days, before you begin to ufe it: you muft keep the wine and the fofe-water clofe covered when you quench the ftone,- that the fleam does hot go out;- when you ufe it, fhake it well, dip rags in it, and fay them to the breaft; let the rags remain on till it is dreffed again ; it muft be drefted twice a day, night and morning ; the clear water is excellent for weak or fore eyes’. To cure a Cancer, TAKE a' drachm of the powder of crab’s-claws finely fe ar- ced,- and made into a paft'e with darnafk rofe-water, and dried with pellets of lozenges; powder the lozenges as you ufe them, and drink the powder in whey every morning faffing : if there be a fore, and it is raw, anoifit it with a falve made of dock- roots and frefh butter ; make a featon or iflife in the neck ; keep a low diet, and abftairi from any thing that is fait, four or ftrong. A Medicine for the Cholic. TAKE of camomile powers and mallow-leaves, of each* a handful; juniper-berries and fenugreek-feeds, of each half an ounce; let the feeds and berries be bruifed; boil them in a pint of water; add to it ftrained, of turpentine diflblved, with the yolk of an egg, and oil of camomile, of each an ounce ; dia- catholicon fix drachms, hiera-spfcra two drachms, mix, and give it. After the operation of the ciyfter,- give the patient the fol- lowing mixture : take of rue and camomile-water, of each art ounce; cinnamon-water an ounce, liquid laudanum twenty drops, fyrup of white poppies an ounce. Another. T A K E of the beff manna, and oil of fweef almonds, of each an ounce and a half, of camomile-flowers boiled in poflet-drink an handful; let the poflet-drink be ftrained from the flow- ers, and mingled Very well with the oil of almonds and riianna; let the patient take it three days fucceflively, and afterwards every third day for a fortnight. This not only gives cafe in the molt violent fits, but alfo,- being often ufed, prevents their re- turning. Another. TAKE half a pint of Dr. Stephens’s water, as much plague- water, as much juniper-berry-water, and an ounce of powder of rhubarb; (hake the bottle, and take four or five fpoonfuls at a time, when the fit is on you, or likely to come. 324 *£he Complete Housewife. Another. T A KE a drachm and a half of Dr. Holland’s powder, mi* it with a little fack, and take it, drinking 2 glafs of &ck after it $ tt gives prefenc cafe. Another. LET the patient, when they find any fymptoms of a fit, take a pint of milk warm, put into it four fpoonfuls of brandy, and cat it up, and fo let them take it any other time } if they are fub- }e£t to that diftemper, it will prevent the fit. This cured Mr. Blundcl at Hampftead, after he had the advice of feveral other phyficians, and had been at the Bath without fuccefs. A prefent Help for the Cholic. MIX a drachm of mithridate in a fpoonful of dragon-wafer, and give it the party to drink in bed, laying ? little fuet on the navel. A Plainer for the Cholic. SPREABMbc whites of four or five eggs well beaten on fome leather, and over that ftrew on a fpoonful of pepper, and as much ginger finely beaten and fifted j then put this plaifter on the navel; it often gives fpeedy eafe. TAKE the yeaft of beer (not of ale) and fpread it on a linen rag, and apply it to the part affe&ed; renew it once a dky for three or four weeks j it will cure. For Corns on the Feet. For Chilblains. ROAST a turnepfoftj beat it tomalh, and apply it as hot as can be endured to the part affected ; let it lie on two or three Jays, and repeat it two or three times. To procure a good Colour. TAKE germander, rue, fumitory, of each a good handful, one pennyworth of faffron tied up in a rag, half a pound of blue currants bruifed ; {lamp the herbs, and infufe all the ingre- dients in three pints of facie over a gentle fire till half be con- fumed ; drink a quarter of a piht morning and evening, and walk after it; repeat this quantity once or twice. The Complete Housewife. 325 You may add a fpoonful of the following fyrup to every draught; Take three ounces of the filings of fteel, and put it in a glafs bottle with a drachm of mace, and as much cinnamon ; pour on them a quart of the heft white wine ; flop it up clofe, and let it ftand fourteen days, (baking the bottle every day ; then drain it out into another bottle, and put two pounds of fine loaf fugar to it finely beaten ; let it ftand till the fugar is diflolved, without flirting it; then dear it into another bottle, and keep it for ufe. A Cere-cloth. TAKE three pounds of oil-olive, of red lead, and white lead, of each half a pound, both powdered and fifted ; then take three ounces of virgin wax, two ounces of Spanifti foap, and as much deer’s fuet ; put all thefe into a brafs kettle, fet- ting it over the fire, ftirring it continually till it cofnes to the height of a falve, which you may know by dropping a little on a trencher; and if it neither hangs to the trencher, nor your fingers, it is enough; then dip your cloths in, and when you take them out, throw them into a pail of water ; as they cool, take them out, Jay them on a table, and dap them > when you have done, roll them up with papers between, and keep them for ufe; they muft be kept pretty cool. This cere doth is good for any pain, fwelling, or bruife. To make Conferva of Hips. GATH E R the hips before they grow foft, cutoff the heads and ftalks, flit them in halves, and take out all the feed and white that is in them very dean ; then put them in an earthen pan, and ftir them every day, elfe they will grow mouldy; let them ftand till they are foft enough to rub through a coarfe hair fteve ; as the pulp comes take it off the fieve; then add its weight in fugar, and mix it well together without boiling, keep- ing it in deep gallipots for ufe. To cure a Dropfy. TAKE of horfe-radifh-roots diced two ounces, Tweet fen- nel-roots diced two ounces, Tweet fennel-feeds beaten two ounces, the tops of thyme, winter-favoury, fweet-marjoram, water-creffes and nettle-tops, of each one handful, wiped and fhred fniall; boil thefe in three pints of fpring-water, a quait of facie, and a pint of white wine; cover it ciofe, and let it boil till half be confumed ; then take it off the fire, and let it fiand to fettle three hours ; then drain it out, and to every draught put in an ounce of the fyrup of the five opening roots. Take this in the morning fading, and at three o’clock in the 326 The Complete Housewife. afternoon, fading three hours after it. If the party have the feurvy (which ufu ally goes with the dropfy) then add a fpoonfuj of the juice of (curvy-grafs to each draught. Another Method. TAKE a good quantity of black (nails, damp them well .with bay fait, and lay to the hollow of the feet, putting freffy twice a day ; take likewife a handful of fpearmint and worm- wood, bruile them, and put them in a quart of cream, which boil till it comes to an oil f then drain and anoint thofe parts which are (welled. Take of the tops of green broom, which after you have dried in.an oven, burn upon a clean hearth to afhes, which mingle very well with a quart of white wine, let it (land all night to fettle, and in a morning drink half a pint of the cleared ; at four in the afternoon, and at night going t.Q bed, do the fame. Continue laying the poultice to your feetj and drinking the white wine for three weeks together ; this method has been often ufed with fupcefs. A certain Cure for the Dropfy, if taken at the JSegin? ing of the Diftemper. TAKE the dems that grow from the ftickor root of the ar- tichoke, pluck off the leaves, and bruife only the flems in 3 marble mortar ; to a quart of juice put a quart of Madeira or mountain wipe, draining the juice through a pipce of muflin : let the patient take a wine glals of it fading, and apother juft before going to bed, continuing till the cure is completed. N. B. Th is cured a fop of Dr. Moore, late Bifhop of Ely (who had the advice of feveral pbyftcians to no effedt) and from whom I had the receipt. Another Remedy for the fame. TAKE of horfe-radifli roots diced thin, and (Tweet fennels feeds bruifed, of each two ounces; fmallage and fennel-roots fnced, o( each an ounce ; of the tops of thyme, winter-favoury, fweet-marjoram, water-creftes, and nettles, of each 3 handful ; bruife the herbs, and boil them in three pints of fack, and three of water, to the confumption of half; let it (land clofe covered for three hours; then drain it, and drink a draught of it twice a flay, fweetened with iyrup of fennel* fading two hours afjer it. An excellent Medicine for the Dropfy. TAKE of the leaves that grow upon the (lem or ftalk of the artichoke, bruife them in a ftone mortar, then ftrain them juwough a fine cloth, and put to esch pint of the juice a pint of The Complete Housewife. Madeira wine ; take four or five fpoonfuls the firft thing in the tnorning, and the fame quantity going to bed, (baking the bottle -well every time you ufe it. Another. TAKE about three fpoonfuls of the bed tnudard-ferd, and about half a handful of bay-berries, the like quantity of juni- per-berries, an ounce of horfe-radifh, and about half a handful of fage -of vertuc, as much wormwood-fage, half a handful of feurvy-grafs, a quarter of a handful of (linking orach, a little fprig of wormwood, a fprig of green broom, and half an ounce of gentian-root j drape, wipe, and cut all thefc, and put them into a bottle that will hold a gallon; then fill the bottle with the bed ftrong beer you can get, flop it clofe, let it (land three or four days, and drink every morning fading half a pint. Another. BRUISE a pint of muflard-feed; ferape and flice a large nd camphire, of each five grains, make them into a bolus with a fcruple of Venice treacle and as much fyrup of piony as is fufficient; repeat the bolus every fix hours, drinking a draught ,of the following julep after it. Take fcorzonera-roots two ounces, butter-bur-roots half an ounce, of balm and fcordium, of each a handful, of coriander- feeds three drachms, of liquorice, figs, and raifins, of each an ounce ; let them boil in three pints of fpring-water to a quart, jthen ffrain it, and add to it compound piony-water three ounces, fyrup of rafpbetries an ounce and a half; let the patients drink jof it plentifully. A very good Drink to be ufed in all Sorts of Fevers. TAKE two ounces of burnt hart’s horn ; boil it with a cruft of bread in three pints of water to a quart; ftrain, and put to it of barley and cinnamon-water, two ounces, cochineal half a drachm ; fweeten it with fine fugar, and let the patient, as often as he is thirfty, drink plentifully of it; rub the cochineal in a mortar, together with the fugar. For a Drought in a Fever. TAKE of fal- prunella one ounce, diffolve it in fpring-water, and put as much fugar tp it as will fweeten it; fimmer it over the fire till it is a fyrup ; put fome into poflet-drink, and take it two or three times a day, or when very thiifty. Sometimes an inward Fever attends fuch as are poifoned, for which the following is a good Remedy. T A ICE a pint of wood-alhes and three pints of water; ftir and mix them well together, let them ftand all night, and ftrain or decant the lye off in the morning, of which ten ounces may be taken fix mornings following, warmed or cold, according to the weather. Thefe medicines have no fenfible operation, tho’ fometlmes they work in the bowels, and give a gentle ftool. The Symptoms attending fuch as are poifoned, are a? follows ; APA IN of the breafl, difficulty of breathing, a load at the pit of the ftomach, an irregular pulfe, burning and violent pains of the vifcera above and below the navel, very reftlefs at night, fometimcs wandering pains over the whole body, a reaching and inclination to vomit, profufe fweats {which prove always fer- viceable) llimy ftools, both when coftive and loofe, the face of ? pale and yellow colour, fometimes a pajij and inflammation of *The Complete H OUSEWIFE. the throat, the appetite is generally weak, and feme cannot eat any thing ; tbofe who have been long poifoned, arc generally very feeble and weak in their limbs, fometimes (pit a great deal, the whole Ikin peels, and like wife the hair falls off. A Drink for a Fever. T AKE a quart of fpring-water, an ounce of burnt harts- horn, a nutmeg quartered, and a flick of cinnamon ; let it boil a quarter of an hour j when it is cold fweeten it to your taftc with fyrup of lemons, or fine fugar, with as many drops of fpirjt of vitriol as will jufl fharpen it. Drink of this when you pleafe. For the Dyfentery or bloody Flux. TAKE an iron-ladle; anoint it with fine wax} put into it glafs of antimony, what you pleafe; fet it on a flow fire with- out flame half an hour, ftill ftirring it with a fpatula; then pour it on a clean linen doth, and rub oft' all the wax. Grind it to powder. This is the receipt as I had it; but I kept it three quarters of an hour on the fire, and could not rub oft' any wax. The dofeof a boy of feven or eight years is three grains ; for a weak adult five grains ; for a ftrong woman twelve or fourteen grains j for a very ftrong man eighteen or twenty grains. N. B. I never gave above fourteen grains ; and in the making of it put about a drachm of wax to an ounce of the glafs. It fometimes vomits, always purges, and feldom fails of fuccefs. I always intermit one day at lead betwixt every dofe. For the Bloody-Flux. TAKE feme garlic, prefs out a fpoonful or two, warm i* pretty hot, then dip a double rag in it, lay it upon the navel, let it lie till it is cold ; then repeat it two or three times, it cures immediately. By this I cured a gentlemen, who had tried feveral other things without fuccefs. b. (J. For a Flux. TAKE a pint of new milk, and dlflblvfe in It half a quarter of a pound of loaf fugar, and two drachms of mithridate ; give this for a clyfter moderately warm j repeat it once or twice, if there be occafion. To prevent Fits in Children. TAKE faxifrage, bean-pods, black cherry, groundfel and parfley-waters : mix them together with fyrup of fmglc piony : The Complete Housewife. give a fpoonful very often, efpecially obfervc to give it at the change of the moon. TAKE afla-foetida and wood-foot, of each one ounce, in- fufe them in a pint of French brandy ; give a child in the month three or four drops in breaft-milk, or black cherry-water, foon after it is born, and continue it two or three limes a day for a Week. Another for the fame. Another. TAKE ten grains of coral finely powdered, give it in breaft-milk or black cherry-water, it prevents their having any Convulfion fits. TAKE a quart of ale, and as much fmall beer; put into it a handful of fouthernwood, as much fage, and as much penny- royal ; let it boil half an hour, ftrain it out, and let the child drink no other drink. Another. For Fits from Wind or Cold. TAKE three drops of oil of amber in fome burnt wine, or mace-ale. If it is given in black cherry-water, it is good to forward labour in child-bed. TAKE a drachm and a half of fingle piony-feed, of mifletoe of the oak one drachm, pearl, white amber and coral, all finely powdered, of each half a drachm; bezoar two drachms, and five leaves of gold; make all thefe up in a fine powder, and give it in a fpoonful of black cherry-water, or, if you pleafe, hyfteric-water; you may give to a child new-born, to prevent fits, as much as will lie on a three-pence, and likewife at each change of the moon ; and to older people as much as they have ftrength and occafion. A Powder for Convulfion Fits. To cure a pimpled Face. TAKE an ounce of live brimftone, as much roche-allum, as much common fait; white fugar-candy, and fperma-ceti, of each two drachms; pound and fift all thefe into a fine powder, and put it in a quart bottle ; then put to it half a pint of brandy, three ounces of white lily-water, and three ounces of fpring- water; fiiake all thefe well together, and keep it for ule. When you ufe it, fliakc the bottle, and bathe the fac« well; and when. 334 The Complete Hoijse wif£. you go to bed, dip rags in it, and Jay it all over the face; ifj ten or twelve days it will be perfe&ly cured. To cure a pimpled Face, and fweeten the Blood. TAKE fena one ounce, put it in a (mail (tone pot, and pour a quart or more of boiling water on it, then fill it up with prunes; cover with paper, and fet it in the oven with houlhold- bread ; take every day, one, two, three, or more, of the pfunes and liquor, according as it operates; continue this always, or at leaft half a year. TAKE a handful of damalk rofe-leaves; boil them in run- ning water till they are tender ; ftamp them to a pulp, and boiF white bread and milk till it is foft; then put in your pulp, with a little hog’s-lard, and thicken with the yolk of an egg, and' apply it warm. For a Swelling in the Face. To take off Freckles. TAKE either bean-flower-water, elder-flower-water, or May-dew gathered from corn, four fpoonfuls, and add to it one fpoonful of oil of tartar per deliquiuum ; mix it well to*~ gether, and often walh the face with it; let it dry on. T A K E a glafs of fack warmed, and diflblve in it one drachm of Venice treacle, or Diafcordium; drink it off going to bed ; cover warm. For the Gripes. A Receipt for the Gravef. PUT two fpoonfuls of linfeed juft bruifed into a quart of water, and a little ftick of liquorice ; boil it a quarter of an hour ; then drain it through a fieve, and fwfeeten it to your tafte with fyrup of marftimallows. For the Gout in the Stomach, Dr. Lower’s conftant Remedy. T A K E of Venice*treacle one drachm, Gafcoign’s powder half a drachm, fyrup of poppies as much as is fufficiem to make it into a bolus; let the patient take it going to bed. For the Gout. TAKE a pound of bees-wax, and half a pound of rofm, cf oilbanum four ounces, of litharge of geld finely powdered. Hhe Complete Housewife. and white lead, of each twelve ounces; of neat's-foot oil a pint. Set the oil, together with the bees-wax and rofin, over the fire„ as foon as they are melted put in the powders, keeping it tinually ftirring with a ftick; as foon as it is boiied enough, take it off the fire, and pour it on a board anointed with neat’s- mot oil, and make it into rolls; apply this plaifter, fpread on Hr ep'a leather, to the part affected ; once aweek take of caryocoftinum four drachms diflblved in white wine, keeping yourfelf warm after it; by applying this plaifter, and taking the caryoceitinum, there are many which have found very great benefit. Another for the fame. TAKE as much Venice treacle as a hazel-nut, mixed np> with a fcruple of Gafcoign’s powder,, three or four nights toge- ther, when the fit is either on you, or coming on. For Fains of the Gout. MIX Barbadoes tar and palm-oil, an equil quantityj jud melt them together, and gently anoint the part affected. For the Hemorrhoids inflamed. LET the party dip their finger in balfam of fulphur, made* with oil of turpentine, and anoint the place two or three timsar a day. For the Piles, a prefect lemedy. ANOINT the part with the ointment ot tobacco. This; cuored an acquaintance of mine, who told it me himt'eif. S-C. For the Pilfer TA KE the duck-meat that lies upon ponds and ditches, let it lie till it be dry, then lay it to the part; it cures prefenttyv For an inveterate Head-ach. TAKE juice of ground-ivy, and fnuff it up the nofe, it not only eafeth the moft violent head ach tor the prefent, but taketh it quite away. Thus cured one that had been afHided with it many years, and by the life of it, it immediately cured him, and it never returned. TAKE three or four preferved damfoiW ill your mouth at a time, and (wallow them by degrees* For the Hiccup. 336 ’The Co MfLETE HotiSEWIFfe, For the Jaundice. TAKE the juice of the leaves of artichoke-plants, put it into a quart of white wine; take three or four fpoonfuls in the morning failing, and at four in the afternoon. TAKE three bottles of ale, half a pint of the juice of celandine, a quarter of a pint of feverfew, a good handful of the inner rind of a barberry-tree, and two pennyworth of faffron ; divide all into three parts, and put a part into every one of the bottles of ale, and drink a bottle in three mornings: you oiuft flir after it. « Another. Another. TAKE fome tares, dry them in an oven, and beat them to powder j fift them and take a fpoonful of that powder in a morning failing, and drink half a pint of white wine after it ; do this for three mornings together, and it will cure though very far gone. Another. TAKE half an ounce of rhubarb powdered, and beat it well, with two handfuls of good currants well cleanfed; and of this eleftuary take every morning a piece as big as a nutmeg, for fourteen or fifteen mornings together, or longer, if need require. For the Yellow Jaundice. TAKE a handful of burdock-roots, cut them in flices to the cores, and dry them ; half a handful of the inner rind of barberries, three races of turmeric beat very fine, three of four tabes of the whiteil goofe-dung j put all in a quart of llrong beer; cover it clofe, and let it infufe in the embers all night j in the morning ftrain it off; add to it a groat’s-Worth of faffron j take half a pint at a time firfl: and laft. To cure the Yellow or Black Jaundice. TAKE a quart of white wine, a large red dock-root, a bur-root, that which bears the fmall bur, two pennyworth of turmeric, a little faffron; a little of the white goofe-dung ; boil all thefe together a little while ; then let it run through a firainer; drink it morning and evening three days. The ComHete Housewife. To cure the Itch without Sulphur. TAKE a handful of elecampane-root, and as much lharp* pointed dock, Aired them fmall, and boil them in two quarts of fpring-water till it comes to a pint; ftrain the liquor, and with it let the party walh his hands and face two or three times a day* Another for the Itch. TAKE of camomile and velvet-leaves, feurvy-grafs and capon’s feathers, of each one handful; boil thefe in half a pound of butter out of the churn, till it is an ointment; then ftrain it out, and mix it with half an ounce of black pepper beaten fine; ftir it in till it is cold, and anoint the party with it all over ; keep on the fame linen for a week 5 then walh with warm water and fweet-herbs, and put on clean linen : before you begin to ufe this, you muft take brimftone and milk for three mornings; keep warm, and purge well after it is overt To ftay a Loofenefs. TAKE a very good nutmeg, prick it full of holes, and toaft it on the point of a knife ; then boil it in milk till half be confumed ; then eat the milk with the nutmeg powdered in it: in a few times it will flop. TAKE fage, and heat it very hot between two difhes; put it in a linen rag, and fit on it. For a Loofenefs, For an inveterate Loofenefs. TAKE apiece of bread of the bignefs of a crown-piece* toaft it hard on both Tides, then put it into a quarter of a pint of French brandy; let it foak till it is foft, then eat the bread and drink, the brandy at night going to bed ; this muft be taken thfice. This cured a near relation of mine who had tried feVeral other things before to no purpofe. S. C. Another. TAKE frankincenfe and pitch, and put it tin fotne coalsf and fit over it. Another. BOIL a good handful of bramble-leaves ift milk, fWeetened' With loaf-fugaf} drink it night and morning. c OMPLETE HOUSEWIFE, 338 For Stuffing in the Lungs. TAKE white fugar-candy powdered and lifted, two ounces 5 China-roots powdered and fifted, one ounce; flour of brimftone one ounce : mix thefe with conferve of rofes, or the pap of an apple ; and take the bignefs of a walnut in the morning, flatting an hour after it; and the laft at night, an hour after you have eaten or drank. To make Brimftone Lozenges for a ffiort Breath. TAKE flour of brimftone and double refined fugar, beaten and fifted, an equal quantity ; make it into lozenges with gum- dragant fteeped in rofe-water i dry them in the fun, and take three or four a day. To make Lozenges for the Heart-burn. TAKE of white fugar-candy a pound, chalk three ounces, bole-armoniac five fcruples, crab’s-eyes one ounce, red coral four fcruples, nutmegs one Temple, pearl two fcruples; let all thefe be beaten and fifted, and made all into a pafte with a lit- tle fpring-water; roll it out, and cut your lozenges out with a thimble; lay them to dry, eat four or five at a time, as often as you pleafe. To make Cafhew Lozenges. TAKE half an ounce of balfam of Tolu, put it in a filver tankard, and put to it three quarters of a pint of fair water ; cover it very clofe, and let it funnier over a gentle fire twenty- four hours ; then take ten ounces of loaf-fugar, and half an ounce of Japan earth, both finely powdered and fifted ; and wet it with two parts of Tolu-water, and one part orange-flower- water, and boil it together, almoft to a candy-height; then drop it on pye-plates, but firft rub the plates over with an al- mond, or wafh them over with orange-flower-water; it is befi: to do but five ounces at a time, becaufe it will cool before you can drop it; after you have dropped them, fet the plates a lit- tle before the fire; they will flip off the eafier; if you would have them perfumed, put in ambergreafe. For a fore Moyth in Children. TAKE half a pint of verjuice, ftrain into it four fpoonfuls of the juice of fagej boil this with fine fugar to a fyrup, and with a feather anoint the mouth often; touch it not with a doth, or rub it j the child may lick it down, it will not hurt it. The CoMFLET E HotSEwife. To incrcafe Milk in Nurfes. MAKE gruel with lentils, and let the party drink freely of ftj or elfe boil them in poffet-drink, which they like belt. To take away Morphew; TAKE brioriy-roots, and wake-robin; ftamp them witli brimftone, and make it up in a lump; wrap it in a fine linen rag, dip it in vinegar, and rub the place pretty hard with it; it will take away the morphew fpots. TAKE of roferrtaryj brown fage, fennel, tamomile, hyflbp, balm,- woodbine-leaves, fouthernwood, parfley, wormwood, felf-heal, rue, cider-leaves, clownVall-heal, burdock-leaves, of each a handful ; put them into a pot with very ftrong beer, or fpirits enough to cover them well, and two pounds of frefh butter from the churii; cover it up with paffe, and bake it with bread; and when it is baked, ftrain it out; when it is cold, fkim off the butter, melt it, and put it into a gallipot for ufe ; the liquor is very good to dip flannels into, arid bathe any green drutfe or ache, as hat as can be borne. The Bruife Ointment. An Ointment for a fcald Head. TAKE a pound of May butter, without fait; oat of the churn, a pint of ale, not too ftale, a good handful of grecrf wormwood, let the ale be hot, and put the butter to melt; fhred the wormwood, and let them boil together till it turns green ; firairi it, arid when it is cold, take the ointment from the dregs. An Ointment to caufe Hair to grow. TAKE of bo‘ar’S-gr£afe two ounces, afhes of burnt bees, afhes of fouthernwood, juice of white lily-root, oil of Tweet almonds, of each one drachm ; fix drachms of pure rftufk; and according to art make an ointment of thefe ; and the day before the full moon fbave the place, anointing it every day with this ointment; it will caufe hair to grow where you’ will have it. Oil of fweet almonds, or fprrit of vinegar, is veiy good to rub the head with, if the hair grows thin. An extraordinary Ointment for Barns or Scalds, TA K E of red dock-leaves and mallow-leaves, of each a large handful, two heads of houfleek, of green elder, the bark being fcraped from it, a final] handful; wafh the herbs, and the elder; which being cut fmall, boil in it a pint and a half of 340 the Complete Housewife. cream ; boil till it comes to an oil, which, as it rifes up, take off with a fpoon; afterwards Itrain, and put to it three drachms of white lead powdered fine. An Ointment for a Burn or Scald. TA K E a pound of hog’s lard, two good handfuls of (beep’s - dung, and a good handful of the green bark of the elder, the brown bark being firft taken off; boil all thefe to an oint- ment : you muft firft take out the fire with fallad-oil, a bit of an onion, and the white of an egg, beaten well together; then anoint with the ointment, and in lefs than a week it will be well. TAKE velvet-leaves, wipe them clean, chop them fmall, put them to unfa)ted butter out of the churn, and boil them gently, till they are crifp ; then drain it into a gallipot, and keep it for ufe; lay velvet-leaves over the part, after it is anointed. An Ointment for a Blaft. A rare green Oil for Aches and Bruifes. TA K E a pot of oil of olives, and put it into a ftone pot of a gallon, with a narrow mouth ; then take fouthernvvood, worm- wood, fage, and camomile, of each four handfuls; a quarter of a peck of red rofe-buds, the white cut from them; (bred them together grofly, and put them into the oil; and once a day, for nine or ten days, ftir them wTelI; and when the lavender fpike is ripe, put four handfuls of the tops in, and let it ftand three or four days longer, covered very clofe; then boil them an hour upon a flow fire, ftirring it often ; then put to it a quarter of a pint of the ftrongeft aqua vitse, and let it boil an hour more; then (train it through a coarfe cloth, let it ftand till it is cold, and keep it in glaffes for ufe ; w'arm a little in a fpoon or faucer, and bathe the part affeiled. For Obftru&ions. PUT two ounces of fteel-filings into a quart bottle of white wine; let it ftand three weeks, (baking it once a day; then put in a drachm of mace; let it ftand a week longer ; then put into another bottle three quarters of a pound of loaf-fugar in lumps, and clear off your fteel-wine to your fugar, and when it is diffolved, it is fit for ufe : give a fpoonful to a young perfon, with as much cream of tartar as will lie on a three-pence; to one that is older two fpoqnfuls, and cream of taitar accordingly. The Complete Housewife. 341 A Plaifter for a Weaknefs in the Back. TAKE plantain, comfrey, knot-grafs, and (hepherd’s-purfe, of each a handful; ftamp them fmall j and boil them in a pound of oil of rofes, and a little vinegar; when it is well boiled, {train it, and fet it on the fire again, adding to it of wax four ounces, chalk, bole-armoniac and terra-figiilata, of each one ounce, boil all well, keeping it conftantly {lining; then cool it, make it into rolls, and keep it for ufe; fpread it on leather when you lay it to the back. A Drink for the fame. TAKE four roots of comfrey, and of knot-grafs and clary one handful, a fprig of rofemary, a little galangal, a good quan- tity of cinnamon and nutmeg fiiced, and the pith of the chine o"f an ox. Stamp and boil all thefe in a quart of mufcadine ; then firain it, and put in fix yolks of eggs; fweeten the caudle to your tafte with double refined fugar, and drink a good draught morning and evening. Take of crocus-martis, and ConfefVe of red rofes mixed together, three or four times in a day. TA K E of Burgundy-pitch, frankincenfe, and bees-wax, of each an ounce ; melt them together; then put in an ounce of Venice turpentine, and an ounce of oil of mace; melt it to- gether, and fpread your plaifter on fheep’s-leather; grate on it fome nutmeg when you lay it on the ftomach. The Stomach Plaifter. The Leaden Plaifter. TAKE of white lead three ounces, of red lead {even ounces, of bole-armoniac nine ounces ; beat all into a fine powder, and put to them a pint of the beft oil-olive ; incorporate them over the fire, and let them boil gently half an hour, putting in one ounce of oil of Exeter; ftir it continually, and when it is enough, make it up in rolls. This is a drying plaifter. A Plaifter for the Sciatica. TAKE of yellow wax a pound, the juice of marjoram and red fagc, of each fix fpoonfuls, juice of onions two fpoon- fuls : let all thefe boil together till the juice is confirmed; and when it is cold, put in two ounces of turpentine, and of nut- megs, cloves, mace, anifeeds, and frankincenfe, of each a pen- nyworth finely powdered ; Itir it well toganer, and make a plaifter. ¥he Complete Housewife, A PI aider for the Feet in a Fever. TAKE of briony-roots one pound, tops of rue a handfu!, black fosp four ounces, and bay-falt two ounces: beat all this in a mafb, and out of this fpread on a cloth for both feet ; ap- ply it warm, and few cloths over them, and let them lie twelve hours i if there be pccafion, renew them three time?. A Plaifter for an Ague. TAKE Venice turpentine, and mix with it the powder of white hellebore-roots, till it is ftiff enough to fpread on leather. It muft be laid all over the wrift, and over the ball of the thumb, fix hours before the fit comes. An excellent Piaifler for any Pain occafioned by a Gold or Bruife. TAKE of the plaider of red leather and oxycroccqm, of each equal parts; of the bed Thebian opium one fcruple; fpread it on leather, and lay it to the part affe&ed, after you have well anointed it with this ointment: take of ointment of marfh lal- lovv one ounce, oil of Exeter half an ounce, oil of fpike, and fpirit of hart’s-horn, of each a drachm. A Poultice for a fore Bread:, before it is broken BOIL white bread and milk to a poultice j then put to it oil of lilies, and the yolk of an egg 5 fet it over the fire again lo heat, and apply it as hot as can be endured ; drefs it morning and night till it is broke: then drefs it with the poultice of raifins. A Poultice for a fore Bread:, Leg, or Arm. BOIL wheat-flour in ftrong ale very well, and pretty thick; then take it off the fire, and fcrape in fome boar’s-greafe, liir it well and apply it hot. A Poultice to ripen Tumours. TAKE half a pound of figs, white lily-roots, and bean? flour or meal, of each two ounces; boil thefe in water till it comes to a poultice; fpread it thick on a cloth, apply it warm, and {biff: as often as it grows dry. ne Complete Housewife. 343 A Poultice for a hard Swelling. BOIL the fineft wheat-flour in cream, till it is pretty thick; then take it off, and putin mallows chopped ; ftir it, and apply it as hot as can be endured ; drefs it twice a day, and make fxefla every time. To make Gafcoign’s Powder. 1 TAKE pearls, crab’s-eyes, red coral, white amber, burnt hart’s-horn, and oriental bezoar, of each half an ounce; the black tips of crab’s-claws three ounces ; make ail into a pafte, with a jelly of vipers, and roll it into little halls, which dry, and keep for ufe. To make Pomatum. TAKE a drachm of white wax, two drachms of fperma- ceti, an ounce of oil of bitter almonds ; flice your wax very thin, and put it in a gallipot, and put the pot in a fkillet of boil- ingwater; when the wax is melted, put in your fperma-ceti, and juft ftir it together; then put in the oil of almonds; after that take it off the fire, and out of the IkiMet, and ftir it till cold with a bone-knife; then beat it up in rofe-water till it is white; keep it in water, and change the water once a day. For the Piles. TAKE galls, fuch as the dyers ufe, beat them to powder, and lift them; mix the powder with treacle into an ointment, and dip the rag into it, and apply it to the place affeded. Another. TAKE of the tops of parfley, of mullet, and of elder-buds, each one handful; boil in a fufficient quantity of fre(h butter till it looks green, and has extraded the fmell of the herbs; and anoint the place with it three or four times a day. bee alfo Hemorrhoids. T AKE of the extrad of rudium two drachms, and pill fog. tida one drachm ; mix thefe well together, and make into twelve pills; take two, or, if the conftitution be ftrong, three of them, at fix o’clock in the morning; drink warm gruel, thin broth, or poflet-drink, when they work. Pills to purge the Head. Complete Housewife, A fine Purge. TAKE an ounce of liquorice, fcrape it and flice it thin, snd a fpoonful of coriander feeds bruifed ; put thefe into a pint of water, and boil it a little, and ftrain this water into an ounce of fena ;• let it ftand fix hours; ftrain it from the fena, and drink it falling. A purging Diet-drink in the Spring. TAKE fix gallons of ale, three ounces of rhubarb, fena, madder-roots, and dock-roots, of each twelve ounces; twelve handfuls of fcabious, and as much agrimony, threjp ounces of anifeeds; flice and cut thefe, put them in a bag, and let it work in the alp; drink of it three or four times a day. For a Purge, TAKE half an ounce of fena, boil it in a pint of ale till half be confirmed: coyer it clofe till the next day; then boil it again till it comes to two fpoonfuls; ftrain it, and add *o it two fpoonfuls of treacle, and drink it warm ; drink gruel, or poflet, or broth after it; keep yourfeif very warm while it is working; orelfe two ounces oi fyrup of roles, and drink warm ale after it in the working. A good Purge. INFUSE an ounce of fena in a pint of water, till half be confumed ; when it is cold, add to it one ounce of fyrup of roles, and one ounce of fyrup of buckthorn; mix them well together. This quantity makes two ftrong purges for either fisan or woman, and four for a child. A Purge for Hoarfenefs, or any Illnefs, on the Lungs. TAKE four ounces of the roots of forrel, of hyftbp and maidenhair, of each half a handful; taifins Honed, a quar- ter of a pound, fena half an ounce, barley-water two quarts ; put all thefe in a jug, and infule them in a kettle of water two hours; ftrain it out, and take a quarter of a pint morning and night. A Purging Diet-drink. TAKE of garden (curvy grafs fix handfuls, water crefles, brook-lime, and peach-blofloms, of each four handfuls, nettle- tops and fumitory, of each three handfuls, monks rhubarb, and fena, of each four ounces. China-roots two ounces, farfaparilla three ounces, rhubarb one ounce; coriander and fweet fennel- of each half ounce; cut the herbs, flice the roots. bruife the feeds; put them in a thin bag, and hang them in four gallons of fmall ale; after three days drink a pint of it ever/ morning ; be regular in diet, eat nothing fait or four. *The Complete Housewife. An excellent Medicine for a Pain in the Stomach. TAKE of tin&ura facra (or tin&ure of hiera-picra) one ounce in the morning, fading an hour; then drink a little warm ale ; do this two or three times a week till you find relief. For a Pain in the Stomach. TA KE a quarter of a pound of blue currants, wipe them dean, and pound them in a mortar, with an ounce of ani- feeds bruited ; before you put them to the currants, make this into a bolus with a little fyrup of clove-gilliflowers; take every morning the quantity of a walnut, and drink rofemary- tea, inftead of other tea, for your breakfaft; if the pain returns, repeat it. TAKE nine fingle plony-feeds powdered, the fame quanti- ty of powder of borax, and a little nutmeg; mix all thefe with a little white anifeed-water in a fpoon, and give it the woman ; and a little anifeed-water after it, as foon as poffible after die laid in bed. To prevent After-Pains. For a Pleurify. LET the patient bleed plentifully, then drink off a pint of fpring-water, with thirty drops in it of fpirit of fal-armoniac; this muft be done as foon as the party is feized. Approved by myfelf. S. C. For a Pkurify, if the Perfon cannot be blooded. TAKE of carduus, the feeds or leaves, a large handful; boil them in a pint of beer till half is confumed ; then {train it, and give it the party warm; they muft befalling when they lake it, and faft fix hours after it, or it will do them harm. A Remedy for Pimples. TAKE half a quarter of a pound of bitter almonds, blanch, (lamp them, and put them into half a pint of fpring-water; ftir it together, and ftrain it out; then put to it half a pint of the belt brandy, and a pennyworth of the flour of brimftone; {hake it well when you ufe it, which muft be often; dab it on with 9 fine rag. 346 The Complete Housewife. Another to take away Pimples. T AKE wheat-flour mingled with honey and vinegar, and lay on rhe pimples going to bed. For Wcaknefs in the Hands after a Palfey. TAKE of the tops of rofemary, bruife it, and make it up no a ba-1 as big as ag'eat walnut, and let the party roll it up i down m their hand very often, and grafp it in the hand till r is hot; do this very often. TAKE of me, fage, mint, rofemary, wormwood, and la- vender, a handful of each j infufe them together in a gallon or white wine vinegar, put the whole into a ftone pot clo/ely covered up, upon warm wood-afhes, for four days; after which c- aw off (or ftratn through fine flannel) the liquid, and put it into bo tales well corked} and into every quart bottle put a quar- ter of an ounce of camphire. With this preparation wafh your mnu'h, and rub vour loins and your temples every day; (huff a little up your noftrils when you go into the air, and carry about you a bit of fpunge dipped in the fame, in order to fmell to upon all occ?fions, efpecially when you are near any place or perfon that is mfefted. They write, that four malefaAors (who had robbed the infeffed houfcs, and murdered the people during the courfe of the plague) owned, when they came to the gallows, that they had preserved themfelves from the contagion, by ufing the above medicine only; and that they went the whole time from houfe to houfe without any fear of the diftemper. Receipt againft the Plague. A Remedy for rheumatic Pains. TAKE of fena, hermoda&ils, turpethum, and fcammony, of each two drachms; of zedoary, ginger, and cubebs, of each one drachm, mix them and let them be powdered; the dole is from one drachm to two in any convenient vehicle. Let the parts affected be anointed with this liniment: take palm-oil two ounces, oil of turpentine one ounce, volatile fait of hart’s- horn twTo drachms; afterwards lay on a mucilaginous plaifter. Some that have been very much troubled with rheumatic pains, have by taking of hart’s-horn in compound water of earth- worms, found mighty benefit. For a Rheumatifm, LET the party take of the fineft glazed gun-powder as much as a large thimble may hold : wet it in a fpoon with millc Tbe Complete Housewife. 347 ■from the cow, and drink a good half-pint of warm milk after it; be covered warm in bed, and fweat; give it fafting abou fcven in the morning, and take this nine or ten mornings to- gether. LET the patient take fpirit of hart’s-horn morning and evening, beginning with twenty-five drops in a glafs of fpring- water, increasing five every day till they come to fifty, to be continued for a month, if not well fooner. By this 1 cured a woman that had this diftemper to fo great a degree, that fhe was fwelled in her head and limbs that (he could not lift her hand to her head ; but taking this, in three days was much better, and in three weeks time went abroad perfe&ly well, and has continued fo now for above feven years. , S. C. Another Remedy for the fame. To cure the Dropfy, Rheumatifm, Scurvy, and Cough of the Lungs. TAKE Englifh orrice-roots, fquills, and elecampane-roots, each one ounce, hyflbp and horehound-leaves, each one hand- ful, the inner rind of green elder and dwarf-elder, of each one handful, fena one ounce and a half, agaric two drachms, gin- ger one drachm j cut the roots thin, bruife the leaves, and put them into two quarts of the beft Lifbon wine ; let thefe boil an hour and a half on a gentle fire in an earthen mug, very clofe flopped with a cork, and tied down with a bladder, that no air come to it, and fet it in a large pot of boiling water; fet it fo that no water get into the mug, which muft hold three quarts, that all the ingredients may have room to go in ; when it is aim oft cold, ftrain it out very hard; take this for a week together if you can, and then mifs a day ; and if that does not do, goon with your other bottle of the fame; take it in a morning fafting, ten fpoonfuls at a time, without any pofi'et- drink ; it will both vomit and purge you ; it is of an unpleafant tafte; therefore take a lump of fugar after it; when it is quite cold, after it is ftrained off. Jet it ftand in a flaggon to fettle a night and a day; then bottle it up clear and fine for ufe : it is an admirable medicine. For the Rheumatifm. TAKE one handful of garden fcurvy-grafs picked, two fpoonfuls of muftard-feed bruifed, two fmall flicks of horfe-ra- difli fliced, half an ounce of winter-bark fliced; fleep thefe in- gredients in a quart of mountain wine three hours before you ,£akc it, which mufl be three times a day; at eight, eleven, and 348 The Complete Housewife. five, if your ftomach will bear it; if not, then twice only, viz. at eight and five, eating and drinking nothing after it for two hours at leaft you are to take a quarter of a pint at a time, which you muft fill up out of another quart of the fame wine; and fo continue drinking till both bottles are emptied. To make the right Angel-Salve. TAKE black and yellowrofin, of each half a pound, vir- gin-wax and frankincenfe, of each a quarter of a pound; maf- tich an ounce, deer fuet a quarter of a pound ; melt what is to be melted, and powder what is to be powdered, and fift it fine; then boil them and ftrain them through a canvas bag into a bot- tle of white wine; then boil the wine with the ingredients an hour with a gentle fire, and let it ftand till it is no hotter than blood ; then put to it two drachms of camphire, and two ounces of Venice turpentine, and ftir it conftantly till it is cold: be lure your ftufF be no hotter than blood when you put in your cam - phi re and turpentine, otherwife it is fpoiled ; make it up in rolls, and keep for ufe: it is the beft falve made. To make Lip-Salve. T AKE a quarter of a pound of alkanet-root bruifed, and half a quarter of a pound of frefh butter, as much bees-wax, and a pint of claret; boil all thefe together a pretty while ; then ftrain it, and let it ftand till it is cold : then take the wax off the top, and melt it again, and pour it clear from the dregs into your gallipots or boxes: ufe it when and as often as you pleafe. A green Salve. TAKE five handfuls of clown’s all-heal, (lamp it, and put it in a pot, adding to it four ounces of boar’s greafe, half a pint of olive-oil, and wax three ounces 11 iced; boil it till the juice is confumed, which is known when the ftuft' doth not bubble at all; then ftrain it, and put on the fire again, dddintr two ounces of Venice turpentine; let it boil a little, and put it in gallipots for ufe ; melt a little in a fpoon, and if the cut or wound be deep, dip your tents in it; if not, dip lint, and put on it, defending the place with a leaden plaifter; drefs it once a day. TAK E a quarter of a pound of raifins of the fun ftoneda and beat them very fmall; then add to it near as much honey. For a fore Breaft, when it is broken. *The Complete Housewife. 349 and beat it together into a falve; fpread it on a cloth, and make tents, if occafion; drefs it once a day; when it is well drawn, ufe the yellow balfam, and black or leaden plaiftcr. The Black Salve. TAKE a pint of oil-olive, three quarters of a pound of yellow wax, of frankincenfe finely beaten and fearced, the beft maftich, olibanum and myrrh, of each two ounces j half a pound of white lead finely ground, and two drachms of cam- phire, boil thefe till they arc black; then let it Hand a little; oil a board, and pour it on; oil your band, and make it up in rolls for ufe. TAKE a pound of mutton fuel Hired fmall, melt it, and put into it thyme, fweet-marjoram, melilot, pennyroyal, and byffop, of each a good handful chopt fmall; let it ftand toge- ther four days; then heat it, and ftrain it out, and put in the fame quantity of herbs again, and let it ftand four days longer; then heat it, and ftrain it out, and to that liquor put five pounds of white rofin, and two pounds of bees-wax fliced, and boil it op to a.falve; when it is cold enough, oil a board, pour it on it, and make it up in rolls. This is an admirable falve, when the fire is taken out; you muft take out the fire with oil, then lay on the plaifter: it is good for a fmall cut, or iffue inflamed. A Salve for a Burn or Scald. A Salve for a Blaft, Burn, or Scald. TAKE May butter frefti out of the churn, neither waflied nor failed, put into it a good quantity of the green inner rind of elder, put it in a pipkin, and fet that in a pot of boiling water; let it infufe a day or two; then ftrain it out, and keep U in a pot for ufe. A Salve for a Cere-cloth for Bruifes or Aches. TAKE a pint of oil, nine ounces of red lead, two ounces of bees-wax, an ounce of fperma-ceti, two ounces of rofin beaten and fifted ; fet all thefe on a Toft fire in a bell-fkillet, ftirring till it boils; and then try it on a rag, whether it firmly ftickuponit; when it does flick take it off; and when yon have made what cere-cloths you pleafe, pour the reft on an oil- ed board, and make it up in rolls; it is very good for a cut or green wound. The Complete Housev^f£. A Salve for a Sprain. T AKE a quarter of a pound of virgin-wax, a quarter of af pound of frankmcenfe, half a pound of Burgundy pitch; melt them well together, ftirring them all the while till they are melted ; then give them a good boil, and ftrain them into watet; work i: well into rolls, and keep it for ufe j the more it is work- ed, the better it is ; fpread it on leather. A Salve for the King’s Evil. T AKE a burdock-root, and a white lily-roof, wafii, dry, and ferape them; wrap them in brown paper, and roaft them in the embers; when they are foft, take them out, and cut off the burn or hard, and beat them in a mortar with boar’s-greafe and bean-flour; when it is almoft enough, put in as much of the bell turpentine as will make it fmell of it; then put it in a pot for nfe. The party muft take inwardly two fpoonfuls of lime-water in the morning, and fall: two hours after it, and do the fame at four o’clock in the afternoon; if there be any fwelling of the evil, they muft bathe it with this water a quarter of an hour to- gether, a little warmed, and wet a doth, and bind it on the place; but if the fkin be broken, only wafti it in the water, and fpread a thin plaifter of the falve, and lay on it; fhift it once ar day; if very bad, you muft drefs it twice a day. To make the lime-water: Take a lime-ftone as big as a man’s head, it muft be well burnt; put it into fix quarts of boil- ing water, cover it clofe, but fometimes ftirit; the next day, when it is fettled, pour off the clear water, and keep it in bot- tles for ufe. To make the Eye-Salve. TAKE of frefti butter out of the churn, unfalted and urt- wafhed, two pounds; fet it in a glafs jar in the fun to cla- rify three months, then pour very clear off about a quarter of a pound, and put to it an ounce of virgin-wax ; when it is melted, put it into white rofe-water to cool, and beat it in the water half an hour; then take it out from the water, and mix it with half an ounce of tutty finely powdered-, and two fcruples of maftich beaten and bruifed as well as poflible ; mix all well to- gether, and put it in pots for ufe; take a very little in your fin- gers, when in bed, fhut your eye, and rub it over the lid and corner of your eye. The Complete Housewife. Sir Hans Sloane’s Ointment for the Eyes. TAKE of tutty and calamine, of each fix drachms; of calcined lead and camphire, of each two drachms; of myrrh, farcocolla, aloes, and white vitriol, of each one drachm : make them all into a fine powder. Then take of frdh butter twelve ounces, of white wax two ounces ; and when they are meiied together, by degrees fhake in the fore mentioned powders, and ftir all together till the whole is cold and become an ointment. All the ingredients that require powdering, ought to be re- duced to the utmoft finenefs, and the whole made as fmooth as poflible. To make Spirit of Saffron. TAKE four drachms of the heft faffron, put it in a quart bottle, pour on it a*pint of the ordinary fpirit of wine, and add to it half a pound of white fugar-candy beaten fmall ; ftop it clofe with a cork, and a bladder tied over it; fet it in the fun, fhake it twice a day, till the candy is diflblved, and the fpirit of a deep orange colour; let it ftand two days longer to fettle, clear it off in another bottle, and keep it for ufe ; give a fmall fpoonful to a child, and a large one to a man or woman j it is excellent in any peftilential difeafe ; it is good again# colds, or the confumptive cough. To cure the Spleen or Vapours. TAKE an ounce of the filings of fteel, two drachms of gentian fliced, half an ounce of carduus-feeds bruifed, half a handful of centaury-tops; infufe all thefe in a quart of white wine four days ; drink four fpoonfuls of the clear every morn- ing, falling two hours after it, and walking about; if it binds too much, take once or twice a week fome little purging thing to carry it off. TAKE a fine rag four inches fquare, and fpread cotton thin over it; take mint and Tweet-marjoram dried and rubbed to powder, and ftrew it over the cotton, pretty thick; then take nutmeg, doves and mace, of each a quarter of an ounce beaten and fifeed, and ftrew that over the herbs, and on that ftrew half an ounce of galangal finely powdered, then a thin row of cotton, and another fine rag, and quilt it together; when you lay it on the ftomach, dip it in hot fade, and Jay it on as warm as can be endured : this is very good for a pain in the ftomach. To make a Quilt for the Stomach. 352 The CoMfIETE Housewife. To difperfe Tumours. TAKE of yellow wax, frankincenfe, and rofin, of each four ounces; melt them together, ftrain it out, and when it is cold, make it into a roil, and keep it tor ufe. To cure a Place that is fcalded. TAKE linfeed-oil, and put to it as much thick cream; beat them together very well, and keep it for ufe; anoint the place that is fcalded twice a day, and it will cure it} put on it ibft rags, and let nothing profs it. For a Scald Head. TAKE three fpoonfuls of juice of comfrey, two penny- worth of verdigreafe, and half a pound of hog’s-lard; melt it together, but let it not boil: cut off the hair, and anoint the place: it will cure it. For the Falling Sicknefs. TAKE of the powder of man’s fkull, of cinnabar, anti- mony, of each a drachm; of the root of male-piony, and frog’s liver dried, of each two drachms; of the fait of amber half a drachm, conferve of rofemary two ounces, fyrup of pionies enough to make it into a foft ele&uary, of which give the quan- tity of a large nutmeg every morning and evening, drinking after it three ounces of the water of the lilies of the valley; take it three days before the new moon, and three days before the full moon : to bring the patient quickly out of the fit, let the noftrils and temples be rubbed with the oil of aniber. To cure Spitting of Blood, if a Vein is broken. TAKE mice dung beaten to powder, as much as will Ife on a fix-pence; and put in a quarter of a pint of the juice of plantain, with a little fugar; give it in the morning falling’ and at night going to bed. Continue this fome time, and it will make whole, and cure. To take out the Rednefs and Scurf after the Small-Pox.' AFTER the firftfcabs are well off, anoint the face, going to bed, with the following ointment: beat common allum very fine, and fift it through a lawn lieve, and mix it with oil like a thick cream, and lay it all over the face with a feather; in the morning have bran boiled in water till it is flippcry } then wafh *The Complete Housewife. 353 It off as hot as you can bear it:: fo do for a* mbhth or more, as there is occafion. To take out Spots of the Small-Fox. TAKE half an ounce of oil of tartar, and as much oil of bitter almonds; mix it together, and with a fine rag daub it Often on the face and hands, before the air has penetiated into the fkin or fle(h. For the Strangury. TAKE half a pint of plantain-water, one ounce of whit® fugar-candy finely powdered, two fpoonfuls of fallad oil, and the juice of a lemon ; beat all thefe together very well, and drink it off. For the Scurvy. TAKE a pound of guaicum bark, half a pound of faffa- fras, and a quarter of a pound of liquorice ; boil all thefe in three quarts of water, till it comes to three pints; and when it is cold, put it in a veffel with two gallons of ale ; in three or four days it is fit to drink; ufe no other drink for fix or twelve months, according to the violence of the diftemper; it will cer - tainly cure. For the Scurvy or Dropfy. STAMP the leaves of elder, and (train the juice, and to a quarter of a pint of juice put fo much white wine ; warm it a little, and drink it off; do this four or five mornings together 5 if it purge you, it will certainly do good : take this in tbs fpring. A Water for the Sctirvy in the Gums. TAKE two quarts of fpring-water, a pound of flower-de- luce-root, a quarter of a pound of roche-allum, two ounces Of cloves; of red rofe-leaves, woodbine-leaves, columbine- leaves, brown fage, of each two handfuls, and one of rofe - mary, eight Seville oranges, £eel and all, only take out the feeds; fet thefe over the fire, and let them borl a quart away; Then take it off, (train it, and fet it over the fire again, adding to it three quarts of claret, and a pint of honey; let them boid half an hour, (kirn it well, and when it is cold, bottle it for ufe; wafti and gargle your mobth With it two or three times a day. An excellent Medicine for Shortnefs of Breath. TAKE half an ounce of flour of brimftone, a quarter of an ounce of beaten eineer, and three quarters of an ounce of 354 Complete Housewife. beaten fena; mix all together in four ounces of honey; take the bignefs of a nutmeg night and morning for five days to- gether ; then once a week for fome time; then once a fortnight. Another. TAKE two quarts of elder-berry juice when very ripe, put one quart in a pipkin to boil, and as it confumes, put in the reft by a little at a time; boil it to a balfam; it will take five or fix hours in boiling. Take a little of it night and morning, or any time. To make Syrup of Garlic. TAKE two heads of garlic, peel it clean, and boil it in a pint of water a pretty while ; then change your water and boil it till the garlic is tender ; then {training it off, add a pound of double refined fugar to it, and boil it till it is athickfyrup ; fkim it well, and keep it for ufe ; take a fpoonful in a morning faff- ing, another laft at night, for a fhort breath. To make Syrup of Marfhmallows. TAKE marfhmallow-roots four ounces, grafs-root, afpara- gus-roots, liquorice, ftoned raifins, of each half an ounce ; the tops of marfhmallows, pellitory, pimpernel, faxifrage, plantain, maidenhair white and black, of each a handful, red chiches an ounce ; the four greater and four leffer cold feeds, of each three drachms; bruife all thefe, and boil them in three quarts of water till it comes to two ; then put to it four pounds of white fugar, till it comes to a fyrup. To make Syrup of Saffron. TAKE a-pint of the beft Canary, as much balm-water, and two ounces of Englifti faffron ; open and pull the faffron very well, and put it into the liquor to infufe; let it ftand clofe covered (fo as to be hot, but not boil) twelve hours; then ftram it out as hot as you can, and add to it two pounds of double refined lugar; boil it till it is well incorporated, and when it is cold bottle it, and take one fpoonful in a little Tack or final! cordial, as occafion ferves. To give Eafe in a violent Fit of the Stone, T A K E a quart of milk, and two handfuls of dried fage, a pennyworth of hemp-feed, and oneounceof white fugar-candy ; boil all thefe together a quarter of an hour, and then put in half a pint of Rhenifh wine. When the curd is taken off, put T&e Compiete Hot?sEWiEEj thd Ingredients in a bag, and apply it to the aggrieved part j arid pf the liquor drink a good glafs full. Let both be as hot as can bd endured. If there is not cafe the firft time, warm it again* and rife it. It feldom fails. An approved Medicine for the Stone. T AKE fix pounds of black cherries, (lamp them in a rhof- tar till the kernels are bruifed ; then take of the powder of amber, and of coral prepared, of each two ouilces: put theoi with the cherries into a ftiil, and with a gentle fire draw off the water; which if you take for the ftotte, mix a drachm of the powder of amber with a fpoonful of it, drinking three or four fpoonfuls after it; if for the palfy or convulfions, take four fpoon- fuls, without adding any thing, in the morning falling. To give Eafe in Fits of the Stone* and to cure the Sup- preffion of Urine, which ufually attend them. TAKE fnail-lhells and bees* of each ah equal quantity} dry them in an oven with a fnoderate heat; then beat them to a very fine powder, of which give as much as will lie on a fix- pence, in a quarter of a pint of bean-flower-water, every morn- ing, falling two hours after it: continue this for three days together : this has been often found to break the ftone, and „ force a fpeedy paflage for the urine. How to make the Lime-Drink, famous, for curing thfl Stone. TAKE half a peck of lime ftones new-burnt, andputthefii into four gallons of water; ftir it well at the firft putting in j then Jet it ftand, and ftir it again; as foon as it is very well fettled, ftrain off the clear into a large pot, and put to it four ounces of faxifrage, and four ounces of liquorice* fliOed thin* raifins of the fun ftoned one pound, half a pound of blue cur- rants, mallows, and mercury, of each a handful ; coriander, fennel, and anifeeds, of each an ounce ; let the pot ftand clofe Covered for nine days j then ftrain it; and, being fettled, poul* the cleareft of it into bottles ; you may drink half a pint of it at a time, as often as you pleafe • in your morning’s draught, put a drachm of Winter cherries powdered. This has cured fome who have been fo tormented with the ftorie in the bladder, that they could not make water, after they had in vain tried abundance of other remedies* 356 *the Complete Housewife, A Receipt for the Cure of the Stone and Gravel, whether in the Kidneys, Ureters, or Bladder. TAKE marfhmallow leaves, the herb mercury, faxifrage, and pellitory of the wall, of each, frefh gathered, three hand- fuls ; cut them fmall, mix them together, and pound them in a clean ft-one mortar, with a wooden peftle, till they come to a mafh; them take them out, fpread them thin in a broad glazed earthen pan, and let them lie, ftirring them about once a day, till they are thoroughly dry (bat not in the fun) and then they are ready, and will keep good all the year. Of fome of thefe ingredients fo dried, make tea, as you do common tea with boiling water, as ftrong as you pleafe, but the ftronger the better; and drink three, four, or more tea cups full of it blood- warm, fweetened with coarfe fugar, every morning and after- noon, putting into each cup of it half a (poonful, or more, of the exprefled oil of beach-nuts, frefh drawn (which in this cafe has been experienced to be vaftly preferable to oil of almonds, or any other oil] ftirring them about together, as long as you fee occafion. This medicine, how fimple foever it may feem to fome, is yet a fine emollient remedy, is perfectly agreeable to the fto- mach (unlefs the beach-oil be ftale or rancid) and will fheath and fotten the afperity of the humours in general, particularly thefe that generate the gravel and ftone, relaxing and fuppling the folids at the fame time : and it is well known by all phyfi- cians, that emollient medicines lubricate, widen, and moiften the fibres, fo as to relax them into their proper dimenfions, with- out forcing the pans ; whereupon obftrudtions of the reins and urinary paflages are opened, and cleared of all lodgments of bandy concretions, gravel and paffable ftones, and made to yield better to the expulfion of whatever may ftop them up ; and likewise takes away, as this does, all heat and difficulty of urine and ftranguries; and withal, by its foft mucilaginous nature, cools and heals the reins, kidneys, and bladder, giving prefent cafe in the ftone-eholic ; breaks away wind, and prevents its return, as it always keeps the bowels laxative. A Wafli for the Teeth, recommended by another great Phyfician, that makes them perfedlly white, taking off all the black, ulcerated, and cancerous Spots, fattens the Teeth, and makes them-of a beautiful Colour though ever To old, or ever fo loofe. THE heft thing to cure the feurvy in the gums is, every morning to wafh the mouth with fait and warm water. Indeed n Ihouio be cunt every day after dinner with cold water, and The Complete Flousewife. the laff thing at night. This cures the (curvy in the gums, and the wafh and powder will make them as white as fnow, fallen the gums, and clear the mouth of all ulcers and cancerous hu- mours,, without any manner of trouble. T AKE a quarter of a pound of honey, and boil it with a iittle roche-alium ; fkim it well, and then put in a little ginger finely beaten ; let it boil a while longer, then take it off; and before it is cold, put to it as much dragon’s-blood as will make it of a good colour ; mix it well together, and keep it in a gallipot for ufe; taks a little on . a rag and rub the teeth, you may ufe it often. To prefervc and whiten the Teeth. A good Remedy for a hollow aching Tooth. TAKE of camphire and crude opium, of each four grains, make them mto three pills with as much oil of cloves as is con- venient, rail them in cotton, apply one of them to the aching tooth, and repeat it if there is occafion. TAKE half an ounce of conferve of rolemary over night, and half a drachm of extradd of rudium in the morning ; do this three times together; keep warm. To cure the Tooth-ache. Another Method. LET the party that is troubled with the tooth-ache He on the contrary fide, drop three drops of the juice of rue into the ear on that fide the tooth acheth, let it remain an hour or two, and it will remove the pain. TAKE a pint of fpring-water put to it fix fpoonfuls of the beft brandy ; wafh the mouth often with it, and in the morning roll a bit of allum a little while in the mouth. For the Teeth. TAKE four drachms of maftich, ten drachms of aloes, three drachms of agarick ; beat the maftich and aloes, and grate the agarick ; fearce them, and make them into pills with fvrup of betony ; you may make but a quarter of this quantity at a time, and take it all out, one pill in the morning, and two at night ; you may eat or drink any thing with thefe pills', and go abroad, keeping yourfelf warm ; and when they work, drink a draught or two of fo me thing warm. Pills to purge off a Rheum in the Teeth. Complete Housewife. A Powder for the Teeth* TAKE half an ounce of cream of tartar, and a quarter of £n ounce of powder of myrrh; mb the teeth with it two or three times a week. An admirable Powder for the Teeth. TAKE tartar of vitriol two drachms, heft dragon’s-blood and myrrh, each half a drachm, gum lac a drachm, of amber-* greafe four grains, and thofe who like it may add two grains of mufk ; mix well, and make a powder, to be kept in a phial clofe flopped. The method of ufmg it is thus : Put a little of the powder upon a china faucer, or a piece of white paper; then take a clean flnen cloth upon the end of your finger, juft moiften it with water, and dip it in the powder, and rub the teeth well pijce a day, if they be foul; but if you want to preferve their bcau'y, only twice a week is fufficient for its ufe. This powder will preferve the teeth and gums beyond any other, under whatever title dignified or diftinguifhed ; and what is commonly called a tinted or ftinking breath, moftly proceeds from rotten teeth, or fcorbutic gums; which Jaft dtflemper, fo incident and fatal to childrens teeth, this powder will effe&ually remove. Indeed there is no cure for a rotten tooth, therefore I advife to pull it out; and if this cannot be effected, the above powder will (sweeten the breath, and prevent fuch tooth from any ill fa- vour. The too frequent ufe of the tooth brufti makes the teeth become long and deformed, although it be a good inflrument, and the moderate ufe of it proper enough. After rubbing the teeth with the powder, the mouth may be walhed with a littls red wine warm* or the like. To make the Teeth white. TAKE three fpoojifuls of the juice of celandine, nine (poop- fuls of honey, half a fpoonful of burnt allum; rm* thefe to- gether, and rub the teeth with it. An admirable TitvTure for green Wounds. TAKE balfam of Peru one ounce, florax calamita two pupces, benjamin three ounces, fuccotrine aloes, myrrh, and frahkincenfe, of each half an ounce; angelica-roots, and flowers of St. John’s wort, of each half an ounce, (pint of wine one pint; beat the drugs, (crape and flice the roots, and put it into a bottle ; flop it well, and let it ftand in the fun July, Augufl, and September; then ftrain it through a fine linen cloth ; put it in a bptt'e; flop it clofe, and keep it for ufe. Apply it to a The Complete Housewife. green wound by anointing it with a feather ; then dip lint in it, and put it on, binding it up with a cloth; but Jet no plainer touch it; twice a day wet the lint with a feather; but do not take it off till it is well. For the Trembling at the Heart. MAKE a fyrup of damafk-rofes, and add thereto a fmall quantity of red coral, pearl, and ambergreafe, all finely beaten and powdered ; take this fo long as your pains continue, about a fpoonful at a time. To kill a Tetter. TAKE flour of brimflone, ginger, and burnt allum, alike quantity ; mix it with unfalted butter, anoint as hot as can be endured, at bed-time : in the morning wafh it off with ce- landine-water heated ; while this is continued, the party mud fometimes take cordials, to keep the humour from going inward. For a Quinfey or Swelling in the Throat, fo that the Patient cannot fwallow. TAKE a toaft of houfhold bread, as big as will cover the fop of the head, well baked on both Tides, foak it in right French brandy ; let the top of the head be fhaved, then bind it on with a cloth; if this be done at night going to bed, it will cure before morning, as I myfelf have had experience of. S. C. For a fore Throat. MAKE a plaifler of Paracelfus four inches broad, and fo long as to come from ear to ear, and apply it warm to the throat; then bruife houfleek, and profs out the juice; add an equal quantity of honey, and a little burnt allum ; mix all to- gether, and Jet the party often take fome on a liquorice-flick. For a Thrulh in Childrens Mouths. TAKE a hot fea-coal, and quench it in as much fpring-water as will cover the coal; wafh it with this five or fix times a day. A Vomit. T AKE (even or eight daffodil-roots, and boil them in a pint of poffet-drink, and in the working drink carduus-water a gallon or more; your poffet muff be cold when you drink it, and your carduus-tea muft be blood-warm ; if it works too much, nnt fome fait in adifh of noffet, and drink it off. 360 The Complete Housewife. A good Vomit. TAKE two ounce- of the fined white allum, beat it final!, .put it into better than half a pint of new milk, fet it on a jlow fire till the milk, is turned clear; let it ftand a quarter of an hour; ftrain it off, and drink it j.ufl warm; it will give thru- ir four vomits, an-I is cry fare ; and an excellent cure for an ague faker; half an hr. •-Tore -he fit; drink good ftore of carduu- --.ea after ft, or o’fe take half a drachm of ipecacuanha, ana catcluas-tea with it. Another Vomit. TAKE re&lfied butter of antn. Ny, digeft it with thrice its own weight of alcohol; a lingle drop or 'wo whereof being taken in fade, or any convenient vehicle, works well by vomit: it was a fecret of Mr. Boyle’s, and highly valued ; and by him communicated to the admiral Du Quefne ; it is likewise rc- commmended by Dr. Boerhaave. To flop Vomiting. T A K E a large nutmeg, grate away half of it, and toaft the flat fide till the oil ouze it; then clap it to the pit of the ftomach; let it lie fo long as it is warm j repeat it often till cured. Another Remedy. TAKE half a pint of mint-water, an ounce of fyrup of violets, a quarter of an ounce of mithridate, and half an ounce of fyrup of roles; mix all thefe well together, and let the party take two fpoonfuls firft, and then one fpoonful after every vo- miting, till it is flayed. Another. TAKE afh-leavcs. boil them in vinegar and water, and apply them hot to the ftomach j do this often. To provoke Urine prefently when flopped. IN a quart of beer boil a handful of the berries of eglantine till it comes to a pint: drink it off lukewarm. To draw up the Uvula. TAKE ground-ivy, and heat, it well between two tiles, and Jay it as warm as can be borne on the top of the head. The The Complete Housewife, .felood of a hare dried and drank in red wine, flops the bloody- -sux, though ever fo fevere. TAKE of the beft Roman vitriol three ounces, camphire bt3 TAKE rofemary, rue, celandine, plantain, bramble-leaves, woodbine-leaves, and fage, of each a handful; beat them, and fleep them in a quart of the beft white wine vinegar two days and nights; then prefs it well, ftrain it, put to it fix ounces of allum, and as much honey; boil them a little together foftly, till the allum is diffolved : when it is cold, keep it for ufe. For the Worms. TAKE of wormwood, rue, whitewort, and young leeks, of each one handful; chop and ftrip thefe herbs very fmall, and fry them in lard ; put them on a piece of flannel, and apply them to the ftomach, as hot as can be borne; and let them lie forty- eight hours, changing the herbs when they are dry. A Plaifter for Worms in Children. TAKE two ounces of yellow wax, and as much roHn ; boil them half an hour, ftirring them all the while j fkim them 362 TJbe Complete Housewife. and take it off, aqfl put to it three drachms of aloes, and two fpoonfuls of treacle, and boil it up again; rub a board with frefli butter, and pour the falve thereon; work it well, and make it up in rolls; when you make the plaifter, fprinlde it with faffron, and cut a hole againft the navel. A Glyfter for the Worms, TAKE of rue, wormwood, lavender-cotton, three or four fprigs of each; a fpoonful of anifeeds bruifed ; boil thefe in a pint of milk, let the third part be confirmed ; then ftrain it out, and add to it as much aloes finely powdered, as will lie on a three-pence ; fweeten it with honey, and give it pretty warm ; it Ihoald be given three mornings together, and the belt time is three days before the new or full moon. To know if a Child has Worms or not. TAK E a piece of white leather, prick it full of holes with your knife, rub it with worrravood, fpread honey on it, and fbr.v/ the powder of fuccotrine aloes on it; lay it on the child’s navel when it goes to bed 5 and if it has worms, the plaifter Wtii fiick faft; and if it has not, it will fall off. Excellent for Worms In Children. TAKE fenugreek-feed and wormwood-feed one penny- worth, beat and learced ; mix it well in a half pennyworth of treacle; let the child take a fpoonful in a morning failing, and faft two hours after it; do this three or four days. TAKE mithrldate and honey, of each a pennyworth, oil of mace two pennyworth; melt them together, and fpread upon leather cut in the fhape of a heart; oil of favin and Wormwood* of each fix drops; of allum and faffron in powder, of each one drachm ; rub the oils, and ftrew the powders, all over the plaifter; apply it, being warmed, to the child’s ftomach with the point upwards. Another Remedy. An excellent Prefcription for the Cure of Worms. THE following receipt is an extraordinary remedy for the worms which breed in. human bodies, and with which vaft num- bers of people of all ages and both fexes are afHi&ed, and fome of them very feverely, efpecially children, and other young per- fons, of whom abundance are carried off yearly by being thrown %be Complete Housewife. 363 thereby into convulfions, epileptic fits, vomitings, loofenefles white or green ficknefs, and other diforders, which had been judged to have proceeded from other caufes, when the occafiom thereof was worms, But as there is fitch a variety of diforders pro- ceeding from thofe inteftine animals, reprefenting other difeafes, I {hall, for the information of fuch as may little imagine their malady to be occafioned by worms, when it appears fo plain to themfelves and their phyficians, that it is this or that other difeafe, firft fet down fome of the many figns and fymptoms of worms, and then prefcribe the remedy to deftroy, expel, and rid the patient’s body of them > and this is a medicine fo effec- tually adapted, and fo innocent withal, that if it be purfued as dire&ed, they that take it may depend it will not fail utterly and fafely to do it, be the worm of any kind, or fituated in any part of the body. It is to be noted, that there are divers forts of worms that breed in the body, and take up their refidence therein, either in the ftomach or bowels, and fometimes near the fphin&er ani, or fundament, and often knit themfelves together, and appear like a bag of worms, and are fuppofed to be bred from the ova or eggs of thofe animals fwallowed down with the food, and en- couraged and fed by vifcidkies in the paffages ; and according as they refide, or have placed themfelves in the body, the fymptoms and complaints which fome people make are different both in kind and degree; in fome tooccafion loofenefles, in others coftivenefs, or frequent defires to go to ftool, but cannot; in fome to caufe a foetid or (linking breath, which is aftirewd fign of worms, as is alfo a hard or inflamed belly, efpecially in children, with a vo- racious appetite, and almoft continual third, feveriftmefs by fits, and intermitting pulfe, and glowing cheeks; in fome, a heavinefs or pain in the head, flattings in deep, with frightful terrifying dreams ; in fome, afleepinefs reprefenting a lethargy; in others, a naufca, or loathing of food, with or without motion to vomit, a pain and weight with a gnawing in the ftomach, gripings and rumblings in the bowels, like the cholic ; in children, a dry cough, and fometimes fcreaming fits and convulfions, with white lips and white urine ; and in both old and young a weakened and loft appetite, giddinefs in the head, palenefs of countenance, with faintings and cold fweats of a fudden, indigeftions, abatement of the ftrength, and falling away of flefh, as if dropping into a confumption; with many other fymptoms, but thele are the chief, which ever more or lefs, fome or other of them always affetft where worms are the caufe; and for remedy of which the following receipt my be depended on, and very innocent, as well as powerful and effec- tual, as every one, when they read what it is, will believe, and when they try it, will find. The Complete House wipe. Take tops of carduus, tops of centuary, Roman wormwood, and flowers of camomile (all of them dried, and of the latdl year’s growth that you ufe them in) of each a fmall handful ; cut the herbs fmall, but not the flowers, put them with an ounce of wormfeed bruifed fmall into an earthen jar or pickling pot, and pour upon them a quart of fpring-water cold ; ftir all about, and then tie the pot over with a double paper, and let it Hand forty eight hours, opening and ftirring it about five or fix times in that fpace ; at the end of forty-eight hours ftrain it through a cloth, Squeezing the herbs as dry as you can, which fling away, and of the liquor give to a child from two to four or five years old half a fpoonful, mere or lefs, mixed with a quarter of a fpoonful of the oil of beech-nuts, every morning upon an empty ftomach, and to faft for about an hour after it; and alfo the fame dofe about four or five in the afternoon every day, for a week or ten days together: by which time, if the cafe be worms, and you make but obfervation, you will find them to come away either dead or alive : older children mult take more, in propor- tion to their ages ; and grown perfons from three or four to fix or eight fpoonfuls, or more, with always half the quantity of the raid oil mixed with each dofe, and it will keep the body fo- luble, and fometirnes, a little loofe. Th s medicine has cured in fuppofed incurable cafes, when it has proved at laft to be from worms, when neither the phyfician or patient have before thought it to be fo; but if it be not worms, it cannot hurt, but may cure in cafes ftrailar to worms, efpeci- ally where the ftomach and bowels are difordered. Note, The beech-nut oil may be had at mod oil-lhops ; and the reafon that that oil before any other is advifed is, that it has a property, as has been often tried, of killing worms, of itfdf, when olive-oil and oil of almonds would not do it; and as a confirmation of it, Dr. Bagjivi fays, in a book of experi- ments upon live worms from human bodies. That he put worms into divers liquors, which were reputed would kill them, but did not under a great many hours; and that towards night he put others into oil of fweet almonds, and found them alive the next morning; then after many other experiments, he put one into oil of nuts, where it died prefently : and Malpighi, another noted phyfician, fays. That of all common oils, oil of nuts is the bell againft worms; and that at Milan, mothers have a cuftom to give their little children once or twice a week toafts dipped in oil of nuts, and to grown people Tome fpoonfuls of it falling : and many other authors fay the fame, particularly Dr. Nicholas Andry, of the faculty of phyfic at Paris, in his trea- tife of worms; who alfo fays, if you dip a pencil in oil of'nuts, and anoint the bodies of live worms that anyone voids, tho’ you never touch their heads, they will prefently grow motion- left, and die beyond recovery; the reafon, he fays, they die fo fuddcnly. The Complete HoCsewife. fuddeoly, when anointed, is, becaufe they breathe only by the means of certain little windpipes that run through their bodies: fo that if you flop up thofe pipes with nut-oil, which hinders the commerce of the air (for that the parts of oil of almonds are more porous than nut-oil, and confequently lefs able to hinder the entrance of the air into the worms) of neceffity the crea- tures muff die for want of rcfpiration, though neither the head nor any other part where the pipes are not, be anointed. This is fo true, fays Malpighi, that if you put nut-oil upon a worm in any other part but where the pipes are, though the head be not fpared, yet the worm will live, and have its natural motion ; and if you put the oil upon fome of the pipes only, you (hall fee the parts where thofe pipes are become immoveable; but if you put,, fays he, upon all the tracheas of pipes, the whole worm be- comes motionlefs, and dies in an inffant: and I do allure the public, that the fame has been many times tried, and found, both by myfelf and others, that no other oil whatever would do what this will. The late Dr. Radcliffe, in many of his pre- fcriptlons I have feen, ordered that oil preferable to all others, where he had reafon to fufped the patient had worms; and in one very remarkable cafe of a young lady of thirteen 1 could name, who was at death’s door with the green ficknefs, as fuppofed, and who, by the ufe of this very oil, -and fuch bitters as he believed the cafe then indicated, once or twice a day re- peated, was cured perfectly, upon her voiding duffers of fmall worms for feveral days together, fome of which were inclofed in a cyftis or bag. This I was willing to obferve, that people may be lure to get the oil of nuts, and not any other oil. The following Receipt was inferred in the Carolina Gazette, May 9, 1750 ; and it is prefumed that the Introdudory Letter will be a diffident Authority for adopting it into this Work. From the CAROLINA GAZETTE. To the P R I N T E R. ‘SIR, c t aM commanded by the commons houfe of aflembly to c A fend you the inclofed, which you are to print in the Caro- < ];na Gazette as foon as pofiible; it is the negro Csefar’s cure < for poifon; for difcovering of which, and lilcewife his cure for < the bite of a rattle-fnake, the general aflembly hath thought fit c to purchafe his freedom, and grant him an allowance of 1001. ‘ per ann. during life. May 9, 1749. ‘ I am, &c. ‘ James Irving. The 366 'lhe CoMEjLETe MotJSEWi The Negro Csefar’s Cure for Poifon. TAKE the roots of plantain and wild horehound, frefti of dried, three ounces, boil them together in two quarts of water* to one quart, and ftrain it 5 of this deco&iofl let the patient take One third part three mornings falling fucceffively, from which* if he finds any relief, it mull be continued till he is perfectly re- covered : on the contrary* if he finds no alteration after the third dofe, it is a fign that the patient has either not been poi- foned at all, or that it has been with fuch poifon as Caefar’s anti* dlotes will not remedy, fo may leave off the decodlion. During the cure, the patient muff live on a fpare diet, and sibftain from eating mutton* pork, butter, or any other fat or oily food. N. B. The plantain or horehound will either of them cure alone, but they arc mod efficacious together. In fummer you may take one handful of the roots and branches »of each, in place of three ounces of the roots of each. .For Drink, during the Cure, let them take the following* TAKE of the roots of golden-rod fix ounces, or in fummer rtwo large handfuls, the roots and branches together, and boil them in two quarts of water to one quart (fo which alfo may be added a little horehound and faffafras.) To this deco&ion, after it is ftrained, add a glafs of rum or brandy, and fweeten it with fugar, for ordinary drink. CHAP. 11. BROTHS, &c. for the SIC K. To make Broth of a CalfVHead. TAKE half a calPs-head, without the brains and tongue* walh it clean, cut it to pieces, put it into a gallon of wa- ter, fet it over a flow fire. When the fcum rifes fkim it clean, and putin one ounce of ivory {havings, one drachm of mace, onef nutmeg fliced. Boil it till half is confumed, and then ftrain it. Drink three pints a day, either with fugar or a little fait. To make Broth of a Knuckle or Scrag of Veal. TAKE any part of a knuckle or fcrag of veal, put it iftfO a pot with as much water as will cover it, one ounce of hart’s- hora (havings, half an ounce of vermicelli, two bladseof mace7 bottle a veflel of any liquor, be fure not to leave it till it is all completed, for elfe you will have fome of one tafte, and fome of another. If you find that a veflel of drink begins to grow flat whilft it is in common draught, bottle it, and into every bottle put a piece of loaf fugar, about the quantity of a walnut, which will make the drink rife and come to itfelfj and, to forward its ri-. pening, you may fet fome bottles in hay in a warm place; but ftraw will not affift its ripening. Where there are not good cellars, Roles have been funk in the ground, and large oil-jars put into them, and the earth filled clofe about the Tides. One of thefe jars may hold about a do- zen quart bottles, and will keep the drink very well j but the 'The Complete Housewife. tops of the jars muft be kept clofe covered up : and in winter time, when the weather is frofty, fhut up all the lights or windows into inch cellars, and cover them clofe with frdh horfe- dung, or. horfe-litter j but is much better to have no lights or window's at all to any cellar, for the reafons given above. If there has been an opportunity of brewing a good ftock of fmall beer in March and Oflober, fome of it may be bottled at fix months end, putting into every bottle a lump of loaf fugar as big as a walnut; this efpecially will be very refrefhing drink in the fummer: or if you happen to brew in fumtner, and are defirous of brifk fmall beer, bottle it as above, as foon as it has done working. tfhe Complete Housewife. SUPPLEMENT. BEING of opinion that a book of this kind fliould contain every thing neceflary and ufeful for the Complete Houfewife, it has been thought advife- able to give her, by way of Supplement, fome par- ticulars that have been procured fince the forego- ing {beets were printed, which cannot fail of being matters of profit and pleafure to her, and will render this book founiverfal, that no other book on the lubjecft of Cookery, &c. need be pur- chafed oi;confulted. To wafh Gauzes, Book-muflin, and Blond-lace. WASH them in three lathers, which muft be pretty hot; then rinfe them in good blue water; give them a {hake, and hang them to dry ; then ftarch them, bluing the {larch well; give them a {hake, and dry them again. Then take half a pound of ifinglafs, boil in three half pints of water till it come to half a pint, dip it into that, fqueeze them out well, and roll them in a clean towel, and iron them dire£lly; but the beft way for all gauzes is to have a frame made, rather larger than an apron, and pin a clean cloth all over it tight; then pin on your gauze very fmooth, even, and tight: and when it is dry it will look like new. It is a much better way than ironing them. Your aprons fliould never be bound. The beft way for all forts of gauze or muflin aprons is to hem them at top; then few on a tape called Jacob’s Ladder, full of holes, to run a bobbin through. Gauze ruffles fhou.ld be made up very flight, and the Teams only tacked and pinned on to a frame; it is lefs trouble to run them up than to iron them, and they will do twice the fervice. If hue weather, dry them in the air; if foul, by the fire. When you have not a frame, if you have a good carpet in a room where no duft comes, pin a table-cloth or Iheet tight on it, then pin on your gauzes, and they will dry prefently. You are to mind, that your ftarch is to be ftiff and well blued, for you can hardly blue them too well, or ftarch them too ftiff; the ifinglafs clears them, and ftiffeus them; and when you walh gauzes, you are to Tie Complete £?ou se wife. da them up dire&ly, for they muft riot lie; an iron Is apt (& fray or turn them yellow, and the other is the quickeft and beft method, and pulls the threads quite even, and with a little prac- tice and care, you may come to great perfection; experience and practice teaches every body in time, Wa(h your book-muffins the fame way,-and they will riot drily’ look as well again, but laft as long again; and if they fhould be a little frayed, with great care in pinning them on the frame, they will Come even again* taking a long fine needle and mov- ing, the threads, which is to be done with a very nice hand, as it mull be fuppofed to be pinned very tight and even1. Wafh your blond-laces the fame way, and when on the frame* flick a pin into every pearl, and when dry, it will look like new'. You may do the fame if the blond be fewed orf to the gauze or muffin. You are to mind that your muffins, after two lathers* are to be put into a feald; or thus, beat up a nice ftrong lather,- blue it, put your muilins into a little bag for the purpofe, or tied in a fine handkerchief, and boiled; then wafh them out, rinfe and ftarch as above, .\nd clap them j wafh and boil all your fine laces as your book-muffins, only no ifinglafs, but pinned oh to a frame in the fame manner, and when dry, take a red-hot iron, and tdake your box-iron very hot, throw out tfip heater, anxHron the lace on the wrong fide; if there is any thing to raife, have two fine ivory bodkins, one in each hand ; lay the lace on a fheet of clean paper* and you may raife all the work prefently ; but thofe who would do them nicely, raife the lace with the iron, and others with their fingers, which makes them' look like new. But thefe things cannot be taught without fee- ing them done; and yet praflice and time, with endeavouring to try every way may at length attain the knowledge of doing them. To make your muflins and lace look very clear, when you have ftarched them very ftiff, and they are bone-dry, throw them into pump-water for a moment, then fqueeze them Well out, clap them, roll them in a clean cloth, wring them well, and iron them directly. Another way to wafh lace. Have a well feafoned flat Board made of plain deal, that will not ftain j few a cloth on to if very tight and fmooth; foap your lace well with foft fdap, and roll it round this board very fmooth and even, and that the pearl lie the fame; when you have put on all your lace, few another clean cloth over it, and put it into a very dean kettle for the purpofe, with foft water j fet it on the fire, and as foon as tke‘ water is fcalding hot, take it out into your pan and pour the water into it; then refione end of your board on the drefTer or" tabie, and your hand at the top on the other end, and with a; hand-brufli in your other hand, rub it well, dipping it into the water, not backwards and forwards, but prefs your hand with- *The Complete Housewife* the brufh downwards to fqueeze out the foap and dirt; then fet it on in another kettle of clean water, and when it boils take it off again, and prefs it with the brufh as before, for you can- not hurt the lace j when you have got out all you can, put into another water well blued, and boil it well, fkimming the water till you find it quite clear; then take it up and bruin it as before, and if you find there is ftill more dirt in it, you muff boil jc again till your water is quite clear ; then make fome good ftarch; lay the board in it, give it a boil, and fqueeze it well, both to foak the ftarch in, and alfo to prefs it out again; when this is done, hang the board up in the air, till the lace is bone-dry, which you muft be very fure of before you pull off the cloth; then lay your lace on a fheet of paper, and with your nails rub out the pearls, but not the ends of your nails, left you fcratch them; cuftom will teach you how to do it; then cake a large book, and fold it very fmooth in the leaves, in one leaf and over another, till all the lace is fmooth between every leaf; then roll the book in a cloth, for fear the edges fliould be dirty, and lay a heavy weight on it all night; the next day your lace will look like new. You may iron it if you chufe it, but this is the beft way ; and with your fingers you may raife it fo as to look like new. To wafh Cambricks, Muflirts, and common Laces. FIRST foap them well, and wafti them in warm water} then foap them again, and wafti them again in hot water; after this mix a little foap and blue together, rub a little on the clothes, and pour boiling water on them, covering them up for an hour or two, then wafti them well out of that and rinfe them in pump-water blued. Sometimes you will be obliged to boil them as the muftins above ; then dry them, and ftarch them as ftiff as you would have them; clap them in your hands, and half-dry them before a fire, then roll them in a cloth, and iron them ; be very careful neither to finge or fray them, which you will do if you do not iron them the right way of the thread- Time and practice muft make you perfect, for it is impoflible by any receipt to fpeak fo plain as one could fhew you, but with thefe directions you may learn ; and mind one thing, never wring fine things, but fqueeze them well in your hand. When you boil any fmall things, firft mix your foft foap and blue toge- ther, and beat it up with a whifk, then pour it in the water to boil the clothes; it keeps the blue from fettling in the clothes; and put as much pearl-afties in as will lie on a (hilling ; and when the clothes and (lockings are boiled, they will look as white as fnow. The beft thing to make yellow linen or lace white, is to take a quarter of a pound of foft foap, and a quar- ter of an ounce of powder-blue, mix it well together, and rub it Complete Housewife. thick on the linen; then roll it up, and put it into cold Toft wa- ter, with a fpoonful of pearl-allies, and boil them well; if the firft boil or fecond don’t do, boil them again, and they will come as white as fnow. If in fummer, foap as above, and lay them in the hot fun, then boil them, and that will fetch out ftains and all. How to make Starch for ftarching fmall Linen. TAKE a quarter of a pound of ftarch; juft wet it, fo as it will bruife, and mix a little powder-blue with it; when it is bruifed fine, add half a pint of water to mix it; then have on the fire a quart of water, and when it boils pour in the ftarch and ftir it well, and let the ftarch boil at leaft a quarter of an hour, for it cannot well be boiled too much, nor will your li- nen iron or look: well, unlefs the ftarch be well boiled. Dip your linen into the ftarch, and fqueeze it out, but do not rub the ftarch as fome do. Thole things you would have ftiffeft dip in firft, but you may add or diminifh as you pleafe, or as you want the ftarch thick or thin. Always keep a bell-mettle kettle to boil ftarch in, as it is a thing which requires a great deal of boiling and is not fo apt to burn-to, as in any thing that is tinned. As to allum, gum-arabic, and candle ftirring into ftarch as it boils, it is all wrong, and better without, the boiling of it well does the whole ; allum rots the linen, and the gum does no good at all; mind to ftrain your ftarch when it is boiled. If any thing be put into ftarch, ifinglafs is the beft, about an ounce to a quarter of a pound of ftarch. An excellent Way of Walking, to fave Soap, and whiten Cloaths. TAKE a butter tub, or one of that fize, and, with a gim- blet, bore holes in it about half way; put into your tub fome clean ftraw, and over that about a peck of wood afibes: fill it with cold water, and fet it into another ve'ffel to receive the wa- ter as it runs out of the holes of the tub; if it is too ftrong a lye, add to it fome warm water ; walh your linen in it, flightly foaping the cloaths before you walk them; two pounds of foap will go as far as fix pounds, and make the cloaths whiter and cleaner, when you by experience have got the right way; if it is too ftrong for the hands, make it weaker with water. To take Mildew out of Linen. TAKE fpap, and rub it on very well t then fcrape chalk very fine, and rub that in well, and lay it on the grafs; as it *The Complete Housewife. dries, wet it a little ; and at once or twice doing it will come Out. To take Spots or Stains out of thin Silks, &c. TAKE white wine vinegar a pint, make it indifferently warm, then dip a black cloth into it, and rub over the ffains; then (crape fuller’s earth on it, and clapping dry woollen cloths above and beneath, place an iron indifferently hot, on the up- per part, and it will draw out the fpot, &c. To refrefh Hangings, Tapeftry, or Chairs. BE AT the dull out of them in a dry day as clean as pofft- Ble, then rufb them well over with a dry brulh, and make a good' lather of Caftile or cake foap, and rub them well over with a hard brulh ; then take fair water, and with it walh off the froth, and make a water with allum, and walh them over with it, and you will find, when dry, moll of the colours reftored in a Oiorc time; and thofe that are yet too fainr, you muff touch up with a pencil dipped in fuitable colours; and indeed you may run over the whole piece in the lame manner with water colours mixed with weak gum-water, and it will caufe it, if well done, to’ look at a diiiance like new. To wadi Gloves. TAKE the yolk of an egg, and beat it, and egg the gloves all over, and lay them on a table, and with a hard brufli and water rub them clean; then rinle them clean, and fcrape white lead in water pretty thick, and dip the gloves in; let them dry, and as they begin to dry, ftretch and rub them till they be limber, dry, and fmooth; then gurn them with gum-dragant fteeped in fweet- water, and let them dry on a marble ftone. If you colour them, fcrape Ibme of the following colours amongft the white lead; the dark colour is umber; for brick colour red lead ; for a jeffamy yellow oaker; for copper colour red oaker; for lemon colour turmeric. To take Spots out of white Silk, green or crimfon Velvet. TAKE ftrong aqua vitse of three diftillings, and wet the fpots, rubbing it up and down ; then take the white of a new- laid egg, and f’pread it on the fpot, and fet it in the fun to dry; this done, wafh it with clear water, and wring the fpot well between your hands; do this twice at leaft, for the colour will not peri/h nor decay. Alfo for a cloth in grain, take allum- water, and wafh well the fpot with it, rubbing it hard, doth The Complete Housewife. againft cloth ; this done wafli it again with clear water, and in twice doing the fpot will be gone. Alfo for the fame effedt, take roche-allum-water, tartar of tonnes, and white (bap, of each of them three ounces, and make them into very f.ne powder, and two ox galls; then take a new earthen pb kb;, let the allum-water on a flow fire, and when it begins io flmmer, ftir in the galls with a flick, and by degrees the powders, and let it boil till one third or one fourth is dirninifhed, then wafti the fpot three or four times, every time drying i.he doth, then wadi it in fair water, and it will take it , To take Spots of Ink or Yfine out of Cloth. TA K E the juice of lemons, and wet the fpot with it divers times, letting it: dry each time ; then wafti it with white foap and vinegar, and the fpot will go out. To take Pitch or Tar off Cloth. TAKE (hints of turpentine, and, with a piece of cloth, rub it the right way of the cloth, and it will take it oft'. To take a Spot of Oil out of Cloth. TAKE oil of tartar and Jay it upon the fpot; after a while take it off again, wafti it with lukewarm water, then three or four times with cold water, and the cloth will look as neat and dean as if new. A Soap to take out all Spots from Cloth. TAKE a pound of allum and burn it, fix ounces of powder of leros, and let all be beaten into powder together; then take two pounds and a half of white foap, and half an ox’s-gall, and the whites of two eggs, and incorporate them well toge- ther ; afterwards take the alium and powder of Ireos, and in- corporate them together, then put into them a little fal nitrum, or fait- petre ; this done, put into it as much of the fa id in- corporated foap, as will make it have fuch a fubftance or body as that you may be able to make it up into round balls; then dry them in the ftiade, not in the fun, which is contrary to it; and if you make them for fale, do it by meafure and w«ight j and when you would take out your fpot, wet the cloth firft up and down, then rub it well with the foap, cloth' againft cloth y this done wafh it with cold water, till the water grows clear; and if you don’t think the fpot quite out, when the cloth is dry do it again as before, and it will come entirely out. The Complete Housewife. 389 To take out Greafe and oily Spots. T A K E a pound of roche-allum, and as much frefh unllacked lime; fix ounces of alumen feds, three pounds of white (bap cut fmall, and four pints of clear water ; let all boil foftly a quarter of an hour, or better, in a clean well-tinned pot, or bell-metal kettle, ftirring it with a ftick. When you ufe it, let it be lukewarm, and wet the cloth on both fides where the fpors are with the faid water ; then walh them with clear water and the fpots will difappear; then with foap and water, and the fecond or third time it will be clean and no fpots remain. Or for fpots you may take a quart of clear foft water, and the gall of an ox, four ounces of alumen fecis burnt, and three ounces of alumen fecis broiled, and two fcruples of camphire; put all to- gether, and fimmer it over the fire, till half wafted, then ftraia it, and in two or three times wafhing they will come out. To walk Scarlet Cloaks, &c. BOIL fuller’s earth and water together, let it {land till it is but juft lukewarm, then wafti them clean, and rinfe them in pump-water, and hang them to dry diredlly. To wafh black Silks. TAKE fmall-beer and ink and warm it, walh them in it, and it will make them of a fine black; fo it does black, leather- chairs to rub them well with fmail-beer and ink warm, and afterwards with a dry cloth. To keep Englifli China clean. WHETHER it is from the glaze, or what reafon, I am not a judge, but this I know, that both in cups and bafons, &c. if only wafhed in fair water, there will be a fettling on the m- fide, like fur or dirt, which mull be wafticd in hot foap Aids, and rubbed with fand both infide and out, once a week, to ke p them nice. The above is the only way to walh ornamental china, but then they fhould be boiled in the Aids. TAKE one quart of fpirit of wine, feven ounces of feed- lake, half an ounce of fandarach, a quarter of an ounce of gum-anime, and one drachm of maftlch ; let thefe infufe for thirty-fix or forty hours :If rain it off, and keep it for ufe. It is good for frames of chairs or tables, or any thing black or brown ; do it on with a brufh three or four times, nine tilnes To make yellow Varnilh. The Complete Housewife. if you pol ill it afterwards, and a day between every doing; lay it very thin the firft and lecond time, afterwards fomething thicker. To make white Varnifh. T O a quart of fpirit of wine, take eight ounces of fandarach well walked in fpirit of wine; that fpirit of wine will make tne .yellow varnifh ; then add to it a quarter of an ounce of gum- anime well picked, half an ounce of camphire, and a drachm .of ; deep this as long as the yellow varnifh; then drain it out, and keep it for ufe. To boil Plate. TAKE twelve gallons of water, or a quantity according to your plate in largen.eis or quantity ; there mult be water enough to cover it; put the water in a copper, or large kettle 5 and when it boils put in half a pound of red argol, a pound of common fait, an ounce of icche-allum ; firft put your plate into a charcoal fire, and cover it till it is red hot ; then throw it into your copper, and let it boil half an hour; then take it out, and walh it in cold fair water* and fet it before the char- coal fire till it is very dry. To clean and (often the Hands. SET half a pint of milk over the hre, and put into it half a quartern of almonds blanched and beaten very fine ; when it boils take it off, and thicken it with the yolk of an egg; then fet it on again, ftirring it all the while both before and after the egg is in ; then take it off, and fiir in a frnall fpoonful of fweet on, and put it in a gallipot; it will keep about five or fix days; take a bit as big as a walnut, and rub about your hands, and the dirt or foil will rub off, and it will make them very loft; thaw on gloves juft as you have ufed it. The Italian Wa(h for the Neck. TAKE a quart of ox-gall, two ounces of roche-allum, and as much white fugar-candy, two drachms of camphire, half an ounce of borax ; beat all thefe in a mortar, and fift them through a fine fieve, then mix them well in a quart of ox-gail ; put all together into a three-pint ftone bottle well corked ; fet it to infufe in the fun, or by the fire, llx weeks together, ftirring it once a day; then ftrain it from the bottom, and put to every quarter of a pint of this liquor a quart of fpring-water, other- wife it will be too thick ; fet it a little.to clarify, and bottle it; put forne powder of pearl in the bottle ; wafh with it. The Complete Housewife, 391 A Water to wafn the Face.^ BOIL two ounces of French barley in three pints of fprlng- water, fhift the water three times; the la ft water ufe, adding to it a quartern of bitter almonds blanched, beat, and {trained out; then add the juice of two lemons, and a pint of white wine ; wafti with it at night; put a bit of camphire in the bottle. BOIL a quart of new milk, and turn it with a pint of aqua- vitae, and take oft the curd ; then put into the poflet a pint of Rhenifti wine, and that will raife another curd, which take off ; then put in the whites of fix eggs well beaten, and that will raife another curd, which you muft take off, and mix the three curds together very well, and put them into a gallipot, and put the pofl'et in a bottle; fcour your hands with the curd, and wafh them with the poffet, To whiten and clean the Hands. A Water to cure red or pimpled Faces. TAKE a pint of ftrong white wine vinegar, and put to it powder of the roots of orrice three drachms, powder of brim- ftone half an ounce, and camphire two drachms; ftamp with a few blanched almonds, four oak apples cut in the middle, and the juice of four lemons, and a handful of bean-bowers; put all thefe together in a ftrong double glafs bottle, ihake them well together, and fet it in the fun for ten days; wafti the face with this water; let it dry on, and do not wipe it oft’; this cures red'or pimpled faces, fpots, heat, morphew, or fun-burn, but you muft eat the following diet for three weeks or a month. Take cucumbers, and cut them as fmall as herbs to the pot; boil them in a fmall pipkin with a piece of mutton, and make it into pottage with oatmeal; fo eat a mefs morning, noon, and night, without intermiftioh, for three weeks or a month: this diet and the water has cured, when nothing elfe would do. A good Thing to wafh the Face in. TAKE a large piece of camphire, the quantity of a gnofe- egg, and break it fo that it may go into a pint bottle, which fil] with water; when it has ftood a month, put a fpoonful of it in three fpoonfuls of milk, and waih in it. Wear a piece of lead beaten exceeding thin, for a forehead piece, under a foie- head cloth ; it keeps the forehead fmooth and plump. W* Complete Housewife. To make a fweet Bag for Linen. TAKE of orrice-roots, fweet-calamus, cyprefs-roots, of dried lemon-peel, and dried orange-peel, of each a pound j a peck of dried rofes; make all thefe into a grofs powder ; co- riander-feed four ounces; nutmegs an ounce and a half, an ounce of cloves; make all thefe into fine powder and mix with the other; add mufk and ambergreafe ; then take four large handfuls of lavender-flowers dried and rubbed; of fweet- marjoram, orangedeaves, and young walnut-leaves, of each a handful, all dried and rubbed ; mix all together, with Topic bits of cotton perfumed with eflences, and put it up into filk bags to lay with your linen. To make the burning Perfume. TAKE a quarter of a pound of dainafk rofe-leaves, beat them by themfelves, an ounce of orrice root fliced very thin and fteeped in rofe-water, beat them well together, and put to it two grains of mufk, as much civet, two ounces of ben- jamin finely powdered ; mix all together, and add a little pow- dered fugar, and make them up in little roqnd cakes, and lay them fingly on papers to dry ; fet them in a window where the fun pomes, they will dry in two or three days. Make them in June. To make Pafte for the Hands. T A K E a pound of bitter almonds blanched, and two hand- fuls of ftoned raifins, beat them together til) they are very fine; then take three or four fpoonfuls of fack or brandy, as much ox-gall, three or four fpoonfuls of brown fugar, and the yolks of three eggs; beat it well together, fet it over the fire, and give it two or three boils: when it is almoft cold, mix it with the almonds; put it in gallipots; the next day cover it clofef and keep it cool, and it will be good five or fix months. The beft Thing to wafh Hands with jnftead of Wa(h- ball, Soap, Almond-powder, or any Thing that can be invented for that Purpofe, TAKE fuller’s-earth, pick out the whiteft, dry it before the fire, beat it fine, and fift itj take common fand, dry it, and fift it; take an equal quantity, mix them, and keep it for ufe. It wafhes the hands clean, making them (mouth and fine. To beautify the fkin, and walb the face and neck, ufe Cotlogon’s wafh, who, as a great phyfician, recommends as the fafett and bell thing which can be wfed (as is proved under his own hand- The Complete Housewife, 393 writing.) It takes off all tan, though ever fo deep ; all freckles* moff, and tetters in the fkin; and though the neck be ever fo brown, will, in a very little time ufing, make it perfectly white and clear, nothing in it being mercurial, or unfafe to ufe. An excellent Liquid Blacking. MIX a fufficient quantity of good lamp-black with an egg to give it a good black; then take a piece of fponge, dip it therein, and rub pver fhoes, &c. very thin ; when dry, rub them with a hard bfufti, and they will look very beautiful. You are to take care th£ (hoes are firft well cleaned with a hard brufh, otherwife they will not look near fo beautiful. To make Ink. GET one pound of the beft galls, half a pound of copperas, a quarter of a pound of gum-arabic, a quarter of a pound of white fugar-candy ; bruife the galls, and beat your other ingre- dients fine, and infufe them all ip three quarts of white wine or rain-water, and let them ftand hot by the fire three or four days ; then put all into a new pipkin; fet it on a flow fire, fo as not to boil ; keep it frequently ftirring, and let it ftand five or fix hours, till one quarter is confirmed ; and when cold, ftrain it through a clean coarfe piece of linen } bottle it, and keep it for ufe. A Receipt for deftroying Bugs. TAKE of the higheff rectified fpirit of wine (viz. lamp- fpirits) half a pint; newly diftilled oil, or fpirit of turpen-r tine, half a pint; mix them together, adding to it half an ounce of camphire, which will dillblve in it in a few minutes ; fhake them well together, and with a piece of fponge, or a brufli, dip in fome of it, wet very well the bed or furniture, wherein thofe vermin harbour or breed, and it will infallibly kill and deftroy both them and their nits, although they fwarm ever fo much ; but then the bed or furniture muft be well and thoroughly wet with it (the duff upon them being firft brufhed and (hook off) by which means it will neither ftain, foil, or In the leaff hurt, the fineft filk or damafk bed that is. The quantity here ordered of this curious, neat, white mixture (which cofts about a (hilling) will rid any one bed whatfoevcr, though it fwarms with bugs; do but touch a live bug with a drop of it, and you will find it to die inftantly. If any bug or bugs fhould happen to appear after once ufing it, it will only be for want of well wetting the lace, &c. of the bed, the foldings of the linings or curtains near the rings, or the joints or holes in and about the bed, head-board. Sic. wherein the bu,