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Speaker 1 (00:01):
Part six of American Cookery by Amelia Simmons. This LibriVox
recording is in the public domain. Preserves. For preserving quinces,
take a peck of quinces, pare them, take out the
core with a sharp knife, if you wish to have
them whole. Boil parings and cores with two pound frost
(00:23):
grapes in three quartz water. Boil the liquor an hour
and a half or till it is thick. Strain it
through a coarse hair sieve. Add one and a quarter
pound sugar to every pound of quints. Put the sugar
into the syrup, Scald and skim it till it is clear.
Put the quinces into the syrup. Cut up two oranges
(00:44):
and mix with quince. Hang them over a gentle fire
for five hours. Then put them in a stone pot
for use. Set them in a dry cool place. For
preserving quinces in loaf sugar, take a peck of quinces.
Put them into a kettle of cold water, hang them
over the fire, Boil them till they are soft, then
(01:05):
take them out with a fork when cold. Pare them
quarter or have them if you like, take their weight
of loaf sugar. Put into a bell metal kettle or
saucepan with one quart of water. Scald and skim it
till it is very clear. Then put in your quinces.
Let them boil in the syrup for half an hour.
Add oranges as before, if you like, then put them
(01:29):
in stone pots for use. For preserving strawberries, take two
quarts of strawberries. Squeeze them through a cloth. Add half
a pint of water and two pounds of sugar. Put
it into a saucepan, Scald and skimm it. Take two
pounds of strawberries with stems on. Set your saucepan on
(01:49):
a chafing dish. Put as many strawberries into the dish
as you can, with the stems up without bruising them.
Let them boil for about ten minutes. Then take them
out gently with a fork and put them into a
stone pot for use. When you have done the whole,
turn the syrup into the pot when hot, set them
in a cool place for use. Currants and cherries may
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be done in the same way by adding a little
more sugar. The American citron. Take the rine of a
large watermelon not too ripe, cut it into small pieces.
Take two pounds of loaf sugar, one pint of water.
Put it all into a kettle. Let it boil gently
for four hours. Then put it into pots for use
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to keep white bullets, pears, plums, or damsons, et cetera.
For tarts or pies, gather them when full grown, and
just as they begin to turn, pick all the largest out,
save about two thirds of the fruit. To the other third,
put as much water as you think will cover them.
Boil and skim them. When the fruit is boiled very soft,
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strain it through a coarse hair sieve. And to every
quart of this liquor, put a pound and a half
of sugar. Boil it and skim it very well. Then
throw in your fruit. Just give them a scald, take
them off the fire, and when cold, put them into
bottles with wide mouths. Pour your syrup over them. Lay
a piece of white paper over them, and cover them
(03:19):
with oil. To make marmalade. To two pounds of quinces,
put three quarters of a pound of sugar and a
pint of spring water. Then put them over the fire
and boil them till they are tender. Then take them
up and bruise them. Then put them into the liquor.
Let it boil three quarters of an hour, and then
put it into your pots or saucers. To preserve mulberries whole,
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set some mulberries over the fire and skillet or preserving pan.
Draw from them a pint of juice when it is strained.
Then take three pounds of sugar beaten very fine. Wet
the sugar with the pint of juice. Boil up your
sugar and skim it. Put in two pounds of ripe
mulberries and let them stand in the syrup till they
are thoroughly warm. Then set them on the fire and
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let them boil very gently. Do them but half enough,
so put them by in the syrup till next day.
Then boil them gently again when the syrup is pretty
thick and will stand in round drops when it is cold.
They are done enough, so put all into a gallypot
for use. To preserve gooseberries, damsons, or plums, gather them
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when dry, full grown and not ripe. Pick them one
by one. Put them into glass bottles that are very
clean and dry, and cork them close with new corks.
Then put a kettle of water on the fire and
put in the bottles with care. Wet, not the corks,
but let the water come up to the necks. Make
a gentle fire till they are a little coddled and
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turn white. Do not take them up till cold. Then
pitch the corks all over, or wax them close and thick.
Then set them them in a cool, dry cellar. To
preserve peaches, put your peaches in boiling water. Just give
them a scald, but don't let them boil. Take them
out and put them in cold water. Then dry them
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in a sieve and put them in long, wide mouthed
bottles to half a dozen peaches. Take a quarter pounds
of sugar, clarify it, pour it over your peaches, and
fill the bottles with brandy. Stop them clothes and keep
them in a clothes place. To preserve apricots, take your
apricots and pare them. Then stone what you can hole,
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give them a light boiling in a pint of water,
or according to your quantity of fruit. Then take the
weight of your apricots in sugar, and take the liquor
which you boil them in and your sugar, and boil
it till it comes to a syrup, and give them
a light boiling. Taking of the scum as it rises.
When the syrup jellies, it is enough. Then take up
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the apricots and cover them with the jelly, and put
cut paper over them, and lay them down when cold.
Or take you plums before they have stones in them,
which you may know by putting a pin through them.
Then coddle them in many waters till they are as
green as grass. Peel them and coddle them again. You
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must take the weight of them in sugar and make
a syrup. Put in your sugar a pint of water.
Then put them in set them on the fire to
boil slowly till they be clear, skimming them often, and
they will be very green. Put them up in glasses
and keep them for use. To preserve cherries, take two
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pounds of cherries, one pound and a half of sugar,
half a pint of fair water. Melt some sugar in it.
When it is melted, put in your other sugar and
your cherries. Then boil them softly till all the sugar
be melted. Then boil them fast and skim them. Take
them off two or three times and shake them, and
put them on again, and let them boil fast. And
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when they are of a good color and the syrup
will stand they are boiled enough. To preserve raspberries, choose
raspberries that are not too ripe, and take the weight
of them in sugar. Wetch your sugar with a little water,
and put in your berries and let them boil softly.
Take heed of breaking them. When they are clear, take
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them up and boil the syrup till it be thick enough.
Then put them in again, and when they are cold,
put them up in glasses. To preserve currants, take the
weight of the currants and sugar. Pick out the seeds.
Take to a pound of sugar half a pint of water.
Let it melt. Then put in your currants and let
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them do very leisurely. Skim them and take them up.
Let the syrup boil. Then put them on again, and
when they are clear in the syrup thick enough, take
them off, and when they are cold, put them up
in glasses. To preserve plums, take your plums before they
have stones in them, which you may know by putting
(08:02):
a pin through them. Then coddle them in many waters
till they are as green as grass. Peel them and
coddle them again. You must take the weight of them
in sugar a pint of water. Then put them in
set them on the fire to boil slowly till they
be clear. Skimming them often and they will be very green.
Put them up in glasses and keep them for use.
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To keep damsons, take damsons when they are first ripe,
Pick them off carefully, wipe them clean. Put them into
snuff bottles. Stop them up tight so that no air
can get to them nor water. Put nothing into the
bottles but plums. Put the bottles into cold water, hang
them over the fire, let them heat slowly. Let the
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water boil slowly for half an hour. When the water
is cold, take out the bottles. Set the bottles into
a cold place. They will keep twelve months. If the
bottles are stopped tight so as no air nor water
can get to them, they will not keep long after
the bottle are opened. The plums must be hard currant jelly.
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Having stripped the currants from the stalks, put them in
a stone jar. Stop it close. Set it in a
kettle of boiling water halfway the jar. Let it boil
half an hour. Take it out, and strain the juice
through a coarse hair sieve to a pint of juice.
Put a pound of sugar. Set it over a fine
quick fire in a preserving pan or a bell metal skillet.
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Keep stirring it all the time till the sugar be melted.
Then skim the scum off as fast as it rises.
When the jelly is very clear and fine, pour it
into earthen or china cups. When cold. Cut white papers
just the bigness of the top of the pot and
lay on the jelly. Dip those papers in brandy. Then
cover the top of the pot in prick it full
(09:47):
of holes. Set it in a dry place. You may
put some into glasses for present use. To dry peaches,
take the fairest and ripest peaches, pare them into fair water.
Take their weight in double refined sugar of one half
makes a very thin syrup. Then put in your peaches,
boiling them till they look clear. Then split and stone them.
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Boil them till they are very tender. Lay them a
draining Take the other half of the sugar and boil
it almost to a candy. Then put in your peaches
and let them lie all night. Then lay them on
a glass and set them in a stove till they
are dry. If they are sugared too much, wipe them
with a wet cloth a little. Let the first syrup
be very thin. A quart of water to a pound
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of sugar. To pickle or make mangoes of melons, take
green melons as many as you please, and make a
brine strong enough to bear an egg. Then pour it,
boiling hot on the melons, keeping them down under the brine.
Let them stand five or six days. Then take them out,
split them down on one side, take out all the seeds,
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scrape them well in the inside, and wash them clean
with cold water. Then take a clove of a garlic,
a little ginger, and nutmeg sliced, and a little whole pepper.
Put all these proportionably into the melons, filling them up
with mustard seeds. Then lay them in an earthen pot
with a slit upwards, and take one part of mustard
in two parts of vinegar enough to cover them, pouring
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it upon them scalding hot, and keep them close stopped.
To pickle barberries, take of white wine, vinegar and water
of each in equal quantity to every quart of this liquor.
Put in half a pound of cheap sugar. Then pick
the worst of your barberries and put into this liquor,
and the best into glasses. Then boil your pickle with
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the worst of your barberries and skim it very clean.
Boil it till it looks of a fine color. Then
let it stand to be cold before you strain it.
Then strain it through a cloth, wringing it to get
all the color you can from the barberries. Let it
stand to cool and settle. Then pour it clear into
the glasses in a little of the pickle. Boil a
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little fennel. When cold, put a little bit at the
top of the pot or glass, and cover it close
with a blatter or leather. To every half pound of sugar,
put a quarter of a pound of white salt to
pickle cucumbers. Let your cucumbers be small, fresh gathered, and
free from spots. Then make a pickle of salt and
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water strong enough to bear an egg. Boil the pickle
and skim it well, and then pour it upon your
cucumbers and stive them down for twenty four hours. Then
strain them out into a culander and dry them well
with a cloth. And take the best white wine vinegar
with cloves, diced mace, nutmeg, white peppercorns, long pepper, and
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raises of ginger as much as you please. Boil them
up together, and then clap the cucumbers in with a
few vine leaves and a little salt, and as soon
as they begin to turn their color, put them into jars.
Stive them down close and win cold. Tie on a
bladder and leather a la mode beef. Take a round
of beef and stuff it with half pound pork, half
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pound of butter, the soft of half a loaf of
wheat bread. Boil four eggs very hard, chop them up.
Add sweet marjoram, sage, parsley, summer savory, and one ounce
of cloves pound it. Chop them altogether with two eggs
very fine, and add a gill of wine, season very
high with salt and pepper. Cut wholes in your beef
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to put your stuffing in. Then stick whole cloves into
the beef. Then put it into a two pale pot
with sticks at the bottom. If you wish to have
the beef round, when done, put it into a cloth
and bind it tight with twenty or thirty yards of twine.
Put it into your pot with two or three quarts
of water and one gill of wine. If the round
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be large, it will take three or four hours to
bake it. For dressing codfish, put the fish first into
cold water and wash it. Then hang it over the
fire and soak it six hours in scalding water. Unshifted
into clean, warm water, and let it scald for one hour.
It will be much better than to boil. To boil
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all kinds of garden stuff. In dressing all sorts of
kitchen garden herbs. Take care they are clean washed, that
there be no small snails or caterpillars between the leaves,
and that all coarse outer leaves and the tops that
have received any injury by the weather be taken off. Next,
wash them in a good deal of water, and put
them into a culander to drain. Care must likewise be
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taken that your pot or saucepan be clean, well tinned,
and free from sand or grease. To keep green peas
till Christmas. Take young peas, shell them, put them into
a clander to drain. Then buy a cloth four or
five times double on a table. Then spread them on,
dry them very well, and have your bottles ready fill them.
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Cover them with mutton suet fat. When it is a
little soft fill the necks almost to the top, cork them,
a bladder and a leather over them, and set them
in a dry, cool place. To boil French beans, take
your beans and string them, cut in two and then across.
When you have done them all, sprinkle them over with salt.
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Stir them together. As soon as your water boils, put
them in and make them boil up quick. They will
be soon done, and they will look of a better
green than when growing in the garden. If they are
very young, only break off the ends, then break in
two and dress them in the same manner. To boil
broad beans, beans require a great deal of water, and
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it is not best to shell them till just before
they are ready to go into the pot. When the
water boils, put them in with some picked parsley and
some salt. Make them boil up quick. When you see
them begin to fall they are done enough, strain them off.
Garnish the dish with boiled parsley, and send plain butter
in a cup or boat. To boil green peas. When
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your peas are shelled and the water boils, which should
not be much more than will cover them, put them
in with a few leaves of mint. As soon as
they boil, put in a piece of butter as big
as a walnut and stir them about. When they are
done enough, strain them off and sprinkle in a little salt.
Shake them till the water drains off, and send them
hot to the table with melted butter in a copper boat.
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To boil asparagus, first cut the white ends off about
six inches from the head and scrape them from the
green part downward. Very clean. As you scrape them, throw
them into a pan of clear water, and after a
little soaking, tie them up in a small even bundle.
When your water boils, put them in and boil them
up quick. But by over boiling they will lose their heads.
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Cut a slice of bread for a toast and toast
it brown on both sides. When your asparagus is done,
take it up carefully. Dip the toast in the asparagus
water and lay it at the bottom of your dish.
Then lay the heads of the asparagus on it, with
the white ends outwards. Pour a little melted butter over
the heads. Cut an orange into small pieces and stick
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them between for garnish. To boil cabbage, if your cabbage
is large, cut it into quarters. If small, cut it
in halves. Let your water boil. Then put in a
little salt, and next your cabbage, with a little more
salt upon it. Make your water boil as soon as possible,
and when the stalk is tender, take up your cabbage
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into a culander or sieve that the water may drain off,
and send it to table as hot as you can.
Savoys or dressed in the same manner. For brewing spruce beer,
take four ounces of hops. Let them boil half an
hour in one gallon of water. Strain the hop water.
Then add sixteen gallons of warm water, two gallons of molasses,
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eight ounces of essence of spruce dissolved in one quart
of water. Put it in a clean cask, then shake
it well together. Add half a pint of emptons. Then
let it stand and work one week. If very warm
weather less time will do. When it is drawn off
to bottle, add one spoonful of molasses to every bottle emptins.
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Take a handful of hops in about three quarts of water,
Let it boil about fifteen minutes. Then make a thickening,
as you do for starch. Strain the liquor. When cold,
put a little emptence to work them. They will keep
well corked in a bottle five or six weeks. Advertisement.
The author of the American Cookery, not having an education
(18:33):
sufficient to prepare the work for the press. The person
that was employed by her and entrusted with the recipes
to prepare them for publication, with a design to impose
on her and injure the sale of the book, did
omit several articles very essential in some of the recipes,
and placed others in their stead which were highly injurious
to them without her consent, which was unknown to her
(18:54):
till after publication. But she has removed them as far
as possible by the following errata. Page twenty five. Rice
pudding number two for one pound butter, read half pound
for fourteen eggs read eight number five. After half pint
rice add six ounces sugar. Page twenty six. A nice
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Indian pudding number three, boil only six hours. A flour
pudding read nine spoons of flour put in scalding milk,
bake an hour and half. A boiled flour pudding, nine
spoons of flour, boil an hour and half. Page twenty seven.
A cream almond pudding for eight yolks and three whites.
(19:41):
Read eight eggs for one spoon flour read eight boil
an hour and half. Potato pudding number one, number two,
add a pint of flour to each page twenty nine.
Puff pastes for tarts number three for twelve eggs, read six,
page thirty three. Plain cake for one quart of emptons
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read one pint, page thirty five. Another plain cake number
five for nine pounds of flour, read eighteen pounds. In
all puddings where cream is mentioned, milk may be used.
In pastes. The white of eggs only are to be used.
End of Part six. End of American Cookery by Amelia Simmons,
(20:28):
Read by Betsy Bush, Marquette, Michigan, July two thousand ten,
Part six of American Cookery by Amelia Simmons. This LibriVox
recording is in the public domain. Preserves. For preserving quinces,
take a peck of quinces, pare them, take out the
core with a sharp knife, if you wish to have
them whole. Boil parings and cores with two pound frost
(00:23):
grapes in three quartz water. Boil the liquor an hour
and a half or till it is thick. Strain it
through a coarse hair sieve. Add one and a quarter
pound sugar to every pound of quints. Put the sugar
into the syrup, Scald and skim it till it is clear.
Put the quinces into the syrup. Cut up two oranges
(00:44):
and mix with quince. Hang them over a gentle fire
for five hours. Then put them in a stone pot
for use. Set them in a dry cool place. For
preserving quinces in loaf sugar, take a peck of quinces.
Put them into a kettle of cold water, hang them
over the fire, Boil them till they are soft, then
(01:05):
take them out with a fork when cold. Pare them
quarter or have them if you like, take their weight
of loaf sugar. Put into a bell metal kettle or
saucepan with one quart of water. Scald and skim it
till it is very clear. Then put in your quinces.
Let them boil in the syrup for half an hour.
Add oranges as before, if you like, then put them
(01:29):
in stone pots for use. For preserving strawberries, take two
quarts of strawberries. Squeeze them through a cloth. Add half
a pint of water and two pounds of sugar. Put
it into a saucepan, Scald and skimm it. Take two
pounds of strawberries with stems on. Set your saucepan on
(01:49):
a chafing dish. Put as many strawberries into the dish
as you can, with the stems up without bruising them.
Let them boil for about ten minutes. Then take them
out gently with a fork and put them into a
stone pot for use. When you have done the whole,
turn the syrup into the pot when hot, set them
in a cool place for use. Currants and cherries may
(02:12):
be done in the same way by adding a little
more sugar. The American citron. Take the rine of a
large watermelon not too ripe, cut it into small pieces.
Take two pounds of loaf sugar, one pint of water.
Put it all into a kettle. Let it boil gently
for four hours. Then put it into pots for use
(02:36):
to keep white bullets, pears, plums, or damsons, et cetera.
For tarts or pies, gather them when full grown, and
just as they begin to turn, pick all the largest out,
save about two thirds of the fruit. To the other third,
put as much water as you think will cover them.
Boil and skim them. When the fruit is boiled very soft,
(02:57):
strain it through a coarse hair sieve. And to every
quart of this liquor, put a pound and a half
of sugar. Boil it and skim it very well. Then
throw in your fruit. Just give them a scald, take
them off the fire, and when cold, put them into
bottles with wide mouths. Pour your syrup over them. Lay
a piece of white paper over them, and cover them
(03:19):
with oil. To make marmalade. To two pounds of quinces,
put three quarters of a pound of sugar and a
pint of spring water. Then put them over the fire
and boil them till they are tender. Then take them
up and bruise them. Then put them into the liquor.
Let it boil three quarters of an hour, and then
put it into your pots or saucers. To preserve mulberries whole,
(03:45):
set some mulberries over the fire and skillet or preserving pan.
Draw from them a pint of juice when it is strained.
Then take three pounds of sugar beaten very fine. Wet
the sugar with the pint of juice. Boil up your
sugar and skim it. Put in two pounds of ripe
mulberries and let them stand in the syrup till they
are thoroughly warm. Then set them on the fire and
(04:07):
let them boil very gently. Do them but half enough,
so put them by in the syrup till next day.
Then boil them gently again when the syrup is pretty
thick and will stand in round drops when it is cold.
They are done enough, so put all into a gallypot
for use. To preserve gooseberries, damsons, or plums, gather them
(04:30):
when dry, full grown and not ripe. Pick them one
by one. Put them into glass bottles that are very
clean and dry, and cork them close with new corks.
Then put a kettle of water on the fire and
put in the bottles with care. Wet, not the corks,
but let the water come up to the necks. Make
a gentle fire till they are a little coddled and
(04:51):
turn white. Do not take them up till cold. Then
pitch the corks all over, or wax them close and thick.
Then set them them in a cool, dry cellar. To
preserve peaches, put your peaches in boiling water. Just give
them a scald, but don't let them boil. Take them
out and put them in cold water. Then dry them
(05:13):
in a sieve and put them in long, wide mouthed
bottles to half a dozen peaches. Take a quarter pounds
of sugar, clarify it, pour it over your peaches, and
fill the bottles with brandy. Stop them clothes and keep
them in a clothes place. To preserve apricots, take your
apricots and pare them. Then stone what you can hole,
(05:37):
give them a light boiling in a pint of water,
or according to your quantity of fruit. Then take the
weight of your apricots in sugar, and take the liquor
which you boil them in and your sugar, and boil
it till it comes to a syrup, and give them
a light boiling. Taking of the scum as it rises.
When the syrup jellies, it is enough. Then take up
(05:57):
the apricots and cover them with the jelly, and put
cut paper over them, and lay them down when cold.
Or take you plums before they have stones in them,
which you may know by putting a pin through them.
Then coddle them in many waters till they are as
green as grass. Peel them and coddle them again. You
(06:17):
must take the weight of them in sugar and make
a syrup. Put in your sugar a pint of water.
Then put them in set them on the fire to
boil slowly till they be clear, skimming them often, and
they will be very green. Put them up in glasses
and keep them for use. To preserve cherries, take two
(06:38):
pounds of cherries, one pound and a half of sugar,
half a pint of fair water. Melt some sugar in it.
When it is melted, put in your other sugar and
your cherries. Then boil them softly till all the sugar
be melted. Then boil them fast and skim them. Take
them off two or three times and shake them, and
put them on again, and let them boil fast. And
(07:01):
when they are of a good color and the syrup
will stand they are boiled enough. To preserve raspberries, choose
raspberries that are not too ripe, and take the weight
of them in sugar. Wetch your sugar with a little water,
and put in your berries and let them boil softly.
Take heed of breaking them. When they are clear, take
(07:21):
them up and boil the syrup till it be thick enough.
Then put them in again, and when they are cold,
put them up in glasses. To preserve currants, take the
weight of the currants and sugar. Pick out the seeds.
Take to a pound of sugar half a pint of water.
Let it melt. Then put in your currants and let
(07:41):
them do very leisurely. Skim them and take them up.
Let the syrup boil. Then put them on again, and
when they are clear in the syrup thick enough, take
them off, and when they are cold, put them up
in glasses. To preserve plums, take your plums before they
have stones in them, which you may know by putting
(08:02):
a pin through them. Then coddle them in many waters
till they are as green as grass. Peel them and
coddle them again. You must take the weight of them
in sugar a pint of water. Then put them in
set them on the fire to boil slowly till they
be clear. Skimming them often and they will be very green.
Put them up in glasses and keep them for use.
(08:23):
To keep damsons, take damsons when they are first ripe,
Pick them off carefully, wipe them clean. Put them into
snuff bottles. Stop them up tight so that no air
can get to them nor water. Put nothing into the
bottles but plums. Put the bottles into cold water, hang
them over the fire, let them heat slowly. Let the
(08:45):
water boil slowly for half an hour. When the water
is cold, take out the bottles. Set the bottles into
a cold place. They will keep twelve months. If the
bottles are stopped tight so as no air nor water
can get to them, they will not keep long after
the bottle are opened. The plums must be hard currant jelly.
(09:05):
Having stripped the currants from the stalks, put them in
a stone jar. Stop it close. Set it in a
kettle of boiling water halfway the jar. Let it boil
half an hour. Take it out, and strain the juice
through a coarse hair sieve to a pint of juice.
Put a pound of sugar. Set it over a fine
quick fire in a preserving pan or a bell metal skillet.
(09:27):
Keep stirring it all the time till the sugar be melted.
Then skim the scum off as fast as it rises.
When the jelly is very clear and fine, pour it
into earthen or china cups. When cold. Cut white papers
just the bigness of the top of the pot and
lay on the jelly. Dip those papers in brandy. Then
cover the top of the pot in prick it full
(09:47):
of holes. Set it in a dry place. You may
put some into glasses for present use. To dry peaches,
take the fairest and ripest peaches, pare them into fair water.
Take their weight in double refined sugar of one half
makes a very thin syrup. Then put in your peaches,
boiling them till they look clear. Then split and stone them.
(10:11):
Boil them till they are very tender. Lay them a
draining Take the other half of the sugar and boil
it almost to a candy. Then put in your peaches
and let them lie all night. Then lay them on
a glass and set them in a stove till they
are dry. If they are sugared too much, wipe them
with a wet cloth a little. Let the first syrup
be very thin. A quart of water to a pound
(10:33):
of sugar. To pickle or make mangoes of melons, take
green melons as many as you please, and make a
brine strong enough to bear an egg. Then pour it,
boiling hot on the melons, keeping them down under the brine.
Let them stand five or six days. Then take them out,
split them down on one side, take out all the seeds,
(10:56):
scrape them well in the inside, and wash them clean
with cold water. Then take a clove of a garlic,
a little ginger, and nutmeg sliced, and a little whole pepper.
Put all these proportionably into the melons, filling them up
with mustard seeds. Then lay them in an earthen pot
with a slit upwards, and take one part of mustard
in two parts of vinegar enough to cover them, pouring
(11:19):
it upon them scalding hot, and keep them close stopped.
To pickle barberries, take of white wine, vinegar and water
of each in equal quantity to every quart of this liquor.
Put in half a pound of cheap sugar. Then pick
the worst of your barberries and put into this liquor,
and the best into glasses. Then boil your pickle with
(11:41):
the worst of your barberries and skim it very clean.
Boil it till it looks of a fine color. Then
let it stand to be cold before you strain it.
Then strain it through a cloth, wringing it to get
all the color you can from the barberries. Let it
stand to cool and settle. Then pour it clear into
the glasses in a little of the pickle. Boil a
(12:02):
little fennel. When cold, put a little bit at the
top of the pot or glass, and cover it close
with a blatter or leather. To every half pound of sugar,
put a quarter of a pound of white salt to
pickle cucumbers. Let your cucumbers be small, fresh gathered, and
free from spots. Then make a pickle of salt and
(12:23):
water strong enough to bear an egg. Boil the pickle
and skim it well, and then pour it upon your
cucumbers and stive them down for twenty four hours. Then
strain them out into a culander and dry them well
with a cloth. And take the best white wine vinegar
with cloves, diced mace, nutmeg, white peppercorns, long pepper, and
(12:43):
raises of ginger as much as you please. Boil them
up together, and then clap the cucumbers in with a
few vine leaves and a little salt, and as soon
as they begin to turn their color, put them into jars.
Stive them down close and win cold. Tie on a
bladder and leather a la mode beef. Take a round
of beef and stuff it with half pound pork, half
(13:05):
pound of butter, the soft of half a loaf of
wheat bread. Boil four eggs very hard, chop them up.
Add sweet marjoram, sage, parsley, summer savory, and one ounce
of cloves pound it. Chop them altogether with two eggs
very fine, and add a gill of wine, season very
high with salt and pepper. Cut wholes in your beef
(13:26):
to put your stuffing in. Then stick whole cloves into
the beef. Then put it into a two pale pot
with sticks at the bottom. If you wish to have
the beef round, when done, put it into a cloth
and bind it tight with twenty or thirty yards of twine.
Put it into your pot with two or three quarts
of water and one gill of wine. If the round
(13:47):
be large, it will take three or four hours to
bake it. For dressing codfish, put the fish first into
cold water and wash it. Then hang it over the
fire and soak it six hours in scalding water. Unshifted
into clean, warm water, and let it scald for one hour.
It will be much better than to boil. To boil
(14:07):
all kinds of garden stuff. In dressing all sorts of
kitchen garden herbs. Take care they are clean washed, that
there be no small snails or caterpillars between the leaves,
and that all coarse outer leaves and the tops that
have received any injury by the weather be taken off. Next,
wash them in a good deal of water, and put
them into a culander to drain. Care must likewise be
(14:30):
taken that your pot or saucepan be clean, well tinned,
and free from sand or grease. To keep green peas
till Christmas. Take young peas, shell them, put them into
a clander to drain. Then buy a cloth four or
five times double on a table. Then spread them on,
dry them very well, and have your bottles ready fill them.
(14:53):
Cover them with mutton suet fat. When it is a
little soft fill the necks almost to the top, cork them,
a bladder and a leather over them, and set them
in a dry, cool place. To boil French beans, take
your beans and string them, cut in two and then across.
When you have done them all, sprinkle them over with salt.
(15:14):
Stir them together. As soon as your water boils, put
them in and make them boil up quick. They will
be soon done, and they will look of a better
green than when growing in the garden. If they are
very young, only break off the ends, then break in
two and dress them in the same manner. To boil
broad beans, beans require a great deal of water, and
(15:35):
it is not best to shell them till just before
they are ready to go into the pot. When the
water boils, put them in with some picked parsley and
some salt. Make them boil up quick. When you see
them begin to fall they are done enough, strain them off.
Garnish the dish with boiled parsley, and send plain butter
in a cup or boat. To boil green peas. When
(15:57):
your peas are shelled and the water boils, which should
not be much more than will cover them, put them
in with a few leaves of mint. As soon as
they boil, put in a piece of butter as big
as a walnut and stir them about. When they are
done enough, strain them off and sprinkle in a little salt.
Shake them till the water drains off, and send them
hot to the table with melted butter in a copper boat.
(16:21):
To boil asparagus, first cut the white ends off about
six inches from the head and scrape them from the
green part downward. Very clean. As you scrape them, throw
them into a pan of clear water, and after a
little soaking, tie them up in a small even bundle.
When your water boils, put them in and boil them
up quick. But by over boiling they will lose their heads.
(16:44):
Cut a slice of bread for a toast and toast
it brown on both sides. When your asparagus is done,
take it up carefully. Dip the toast in the asparagus
water and lay it at the bottom of your dish.
Then lay the heads of the asparagus on it, with
the white ends outwards. Pour a little melted butter over
the heads. Cut an orange into small pieces and stick
(17:05):
them between for garnish. To boil cabbage, if your cabbage
is large, cut it into quarters. If small, cut it
in halves. Let your water boil. Then put in a
little salt, and next your cabbage, with a little more
salt upon it. Make your water boil as soon as possible,
and when the stalk is tender, take up your cabbage
(17:25):
into a culander or sieve that the water may drain off,
and send it to table as hot as you can.
Savoys or dressed in the same manner. For brewing spruce beer,
take four ounces of hops. Let them boil half an
hour in one gallon of water. Strain the hop water.
Then add sixteen gallons of warm water, two gallons of molasses,
(17:47):
eight ounces of essence of spruce dissolved in one quart
of water. Put it in a clean cask, then shake
it well together. Add half a pint of emptons. Then
let it stand and work one week. If very warm
weather less time will do. When it is drawn off
to bottle, add one spoonful of molasses to every bottle emptins.
(18:11):
Take a handful of hops in about three quarts of water,
Let it boil about fifteen minutes. Then make a thickening,
as you do for starch. Strain the liquor. When cold,
put a little emptence to work them. They will keep
well corked in a bottle five or six weeks. Advertisement.
The author of the American Cookery, not having an education
(18:33):
sufficient to prepare the work for the press. The person
that was employed by her and entrusted with the recipes
to prepare them for publication, with a design to impose
on her and injure the sale of the book, did
omit several articles very essential in some of the recipes,
and placed others in their stead which were highly injurious
to them without her consent, which was unknown to her
(18:54):
till after publication. But she has removed them as far
as possible by the following errata. Page twenty five. Rice
pudding number two for one pound butter, read half pound
for fourteen eggs read eight number five. After half pint
rice add six ounces sugar. Page twenty six. A nice
(19:18):
Indian pudding number three, boil only six hours. A flour
pudding read nine spoons of flour put in scalding milk,
bake an hour and half. A boiled flour pudding, nine
spoons of flour, boil an hour and half. Page twenty seven.
A cream almond pudding for eight yolks and three whites.
(19:41):
Read eight eggs for one spoon flour read eight boil
an hour and half. Potato pudding number one, number two,
add a pint of flour to each page twenty nine.
Puff pastes for tarts number three for twelve eggs, read six,
page thirty three. Plain cake for one quart of emptons
(20:04):
read one pint, page thirty five. Another plain cake number
five for nine pounds of flour, read eighteen pounds. In
all puddings where cream is mentioned, milk may be used.
In pastes. The white of eggs only are to be used.
End of Part six. End of American Cookery by Amelia Simmons,
(20:28):
Read by Betsy Bush, Marquette, Michigan, July two thousand ten,
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