VERSTILLE'S

,</p>



<p>SOUTHERN COOICERY</p>



<p>Comprising a Fine Collection of -Cooking and other Receipts valuable to Mothers and House-keepers.</p>



<p>BY</p>



<p>-MRS. E. J. VERSTILLE,</p>



<p>OF LOUISIANA.</p>



<p>I e</p>



<p>OWENS AND AGAR,</p>



<p>BOO.KSELLERS AND STATIONERS,</p>



<p>110 WILLIAM S"TREET, NEW YORK.</p>



<p>1 867 .</p>



<p>Entered according to Act of Congress, in the yea.r 1800, by</p>



<p>lIIRS. E . J. VERSTILLE, In the Clerk's Ollice of the District Court of the United States for the Southern</p>



<p>District of New York.</p>



<p>•</p>



<p>S CRYMGEOUR. \VJlITCO;IB & Co..</p>



<p>Ste.eo,lrIl>0••,</p>



<p>I S WATER STREET. B OSTON.</p>



<p>INDEX.</p>



<p>SOUPS.</p>



<p>Generol Remarks, 17. Gumbo, No.1, 17, Gumbo, No.2, 18. Ochra Gumbo, 18. Fete Gumbo, with Oysters, 18. Mock TurUe Soup, No. 1, 19. Mock Turtle Soup, No. 2, 19. An Elegant Seasoning for Turtle Soup,</p>



<p>19. Oyster Soup, No.1, IV. Oyster Soup, No.2, 20.</p>



<p>Stewed Oysters, No.1, 23. Stewed Oysters, No: 2, 2.3. Oysters for Tea., 23. Oysters for Breakfast, 23. Oyster Fritters, 2-:1:. Fried Oysters, !H. Roasted Oysters, 24:. To F ry '[tout, 24:. To Boil Trout, 24. To Bake 3. Sbnd, No. 1,24. To Bake a. Shad, No. 2, 25. To Bake a Sbad, No. 3, 25. To Fry Shad, 25.</p>



<p>GCl1crnl Remarks, 29. How to cut up n. Hog, 29. Roast Beef, 30. Becf a 10. mode, 30. 1*</p>



<p>Corn Soup, No.1, 20. Corn Soup, No.2, 20. Chicken Soup, 20. Mrs. Y.'s Chicken Soup, 21. ]lutton Soup, 21. Brown Soup, 21. Oehra Soup, 21. Green Pea Hull Soup, 21. Summer Beef Soup, 22. ' Viuter Beef Soup, 22.</p>



<p>FISH.</p>



<p>To Boil Shad, 25. To Broil Shad, 25.</p>



<p>To Fry Perch and other small Fish,26. Catfish Stew, 20.</p>



<p>To Broil Ua.ckcrel, 26.</p>



<p>To Boil Mackerel, 2ti. Ma.ckercl Salad, 20. Fresh Fisll Sala.d, 27.</p>



<p>To Dress Fresh Salmon, 27.</p>



<p>To Broil Pickled Salmon, 27.</p>



<p>A Terrapin Pot Pie, 27.</p>



<p>Fish Cakes, 28.</p>



<p>Rema.rks, 28.</p>



<p>MEATS.</p>



<p>To Spice n. Round of Beef, 31. Potted Beef, 31. Beef Steaks, No.1, 31. Beef Steaks, No. 2, 32.</p>



<p>5</p>



<p>INDEX.</p>



<p>Plain Droiled Deer Steak, 32. Smothered Beef Steak, 32. Deef Stenk Pic, 33. Beef Steak Roils, 33. Beef Hash, 33. Broiled Pickled Beef, 34. Decf Tongue Boiled, 34. l\.. Deef Stew, 34. Cow H eel, to fry, 34. Tripe to prepnre IlDd cook, 35. Liver Pudding, 35. Fl'icd Liver, 35. Knuckle of Veal stewed, 35. Veal with Oysters, 35. Roast ]futton or Lamb, 36. Mutton Chops, 30. Boiled Mutton, 36. Broiled Mutton, 36. Mutton Bnsh, 30, Mutton and Tomnto pie, 37. Stewed Venison, 31. Broiled , 37. Roast rig ("Vhole), 37. Fried Pork, 37. Roast Pork, 38. Boiled l!0rk, 38. Spare Ribs, 3S. Souse,38. Pig Head Pic, 30. Pig Head Pie with Hash, 30. I-lag's Brains, to cook, 30. Barbecued Pig, 40. Sausnge l\fent, No.1, iO. Sausage )feut, No. 2, 40. Sausage Mcnt, No.3, 40Fried Sausages, 41. Broiled Sausages, 4l. nailed Ham, 41.</p>



<p>Broiled Ham, 4t. Fried Ham and Eggs, 4l. Ham and Eggs jumbled, 42. Stuffed Ham, No. 1, 42. Stuffed Ham, No.2, 42. H am cooked with ~:Iustard, 42. Hnm nnd Potato Bnlls, 43. 1I1lnce Meat Fritters, 43. Minee ~fea.t for Breakfast, 43. Force ~~ent, No.1, 43. Force Meat, No. 2, 43. Roast Turkey, 43. Boiled Turkey, 41. Turkey Hash, 4!. Stuffing for n. Roast Turkey, 44. Roast Duck, 45. Roast Chicken, 45. Chicken Pic, 45. Fried Chicken, 45. Droiled Chicken, 45. Dressing for n Fowl, No: 1, 4G. Dressing for 0. Fowl, No.2, 46. Datter for Chicken, No. 1, 4G. Batter for Chicken, No, 2, 46. Pilau, 46. Fricassee Chicken, 47. Stewed Chicken, 47. Chicken and Dumpling, 47. Chicken Salad, No.1, -n. Chicken Salad, No.2, 48. Druuswick Stew, 48. To Stew Pigeons, .4S. rigeons in Paste, 4S. Broiled P:ll'tridges, .:1.0. Barbecued Rabbit, 49. Croqucts, 41,). Cubbage :lnd Sausages, 4ll.</p>



<p>SAUCES.</p>



<p>Drawn Butter SauceVenison, 50. Egg Sauce for saIt fish, 50. Horseradish Sauce for Fish, 50. HOl'sCl'adish SllUce fol' Roast Deef, 50. H orserndish Snuce for Hot or Cold ]\Iea,t, 50. Cinnamon Sauce, 51. Oyster Sauce, 51. Sauce for Lobster, 51. Sauce for nailed Tripe or Cow Heel,5!.</p>



<p>Sauce for Salad,51. Sauce for Pudding, No.1, 52. S!l.uce for Pudding, No. 2, 52. Sauce for Pudding, No. 3, 52. Plain Sauce for Puddding, 5.2. Rich Sallce for Pudding,' 52. Cream Sauce for Puddlng, 53. Butter and Snga.r Sance for Pudding, 53. EscllRllot 'Snuce for Mutton or Bee'f, 53. Wine Snuce for Venison, 53.</p>



<p>INDEX.</p>



<p>Sharp Sauce for Venison, 53,</p>



<p>Celery Sauce, 53. Onion Snuce, No.1, 53. Onion Sauce, No.2, M. Common Sauce, 54. Apple Sauce, 54.</p>



<p>Boiled Asparagus, 50. French Asparagus, 56. Asparagus and Eggs, 56. Burr Artichokes, 5u. Boiled Beets, 56. Snap Beans, 57. Lima Beans, 57. Dried Lima Beans, 57. Boiled Cabbage, 57.</p>



<p>Brown Sauce, 54. Tomato Sauce, No. I, M. Tomnto Sauce, No.2, 5-1. Tomato Snuce, No.3, 65. Tomnto Sauce, No.4, 55.</p>



<p>VEGETABLES.</p>



<p>•</p>



<p>Cabbage cooked with Cream, 57. Cabbage Pudding, 58. Krout, 58. Corn, to boil, 58. Green Corn ]?udding, No. 1,53. Green Corn Pudding, No.2, 58. Green Corn Pudding, No. 3, 59. Stewed Corn, 59. Fried Corn, 59. Corn Oysters, No. I, 59. Corn Oysters, No.2, 59. Green Corn Cakes, 59. Boiled Carrots, GO. Stewed Carrots, 00. Cucumbers, to prepare for dinner, GO. For Frying Cucumbers and Squa.shes, see Fried Egg Plant. Fried Egg Plant, No. 1, 00. Fried Egg Plant, No.2, 60. Stewed Egg Plant, 61. Baked Egg Plant, 61. Egg Plant Fritters, 61. Lettuce, to prepare for dinner, 6l. Ochra, to boil, 61. Ocllra StC\V, G2.</p>



<p>Ochrs, to cook, G2.</p>



<p>Onions, to boil, G2.</p>



<p>Onion Custard, 62.</p>



<p>Peas, to boil, G2.</p>



<p>Mllshed Parsnips, 62.</p>



<p>Fricassee of Parsnips, 63.</p>



<p>Squashes, 63.</p>



<p>Salsify, No. 1, 63.</p>



<p>Salsify, No. 2, 63.</p>



<p>Salsify, No.3, 63.</p>



<p>Spinach, 63.</p>



<p>Turnips, 64.</p>



<p>rumpkin, to eat with Meats, 64.</p>



<p>I rish Potatoes, to boil, 64-.</p>



<p>Mashed Irish Potatoes, No. 1, M.</p>



<p>!Iasbed Irish Pota.toes, No.2, 6i.</p>



<p>Irish Potato Cakes, 65.</p>



<p>Irish Potato Salad, 65.</p>



<p>Fried Irish Potatoes, (;5.</p>



<p>Irish or Sweet Pota.toes, to roast, M.</p>



<p>Sweet Potatoes, to boil, 65. Sweet Potatoes, to fry, 66. Sweet Potntoes, to bake, G6. Baked Tomatoes, No, 1, GO.</p>



<p>naked Tomatoes, No.2, 66. Stewed Tomatoes, GO.</p>



<p>Fried Tomatoes, 06.</p>



<p>Toma.toes to eat with Meat, 67.</p>



<p>Broiled Tomatoes, 67.</p>



<p>Tomato Omelet, No.1, 67.</p>



<p>Tomato Omelet, No.2, 07.</p>



<p>Tomatoes n.nd Eggs, 07.</p>



<p>Tomato Pudding, GS</p>



<p>BREAD.</p>



<p>1tIuffins, No.1, 09. Muffins, No. 2, 09. 1tIuffins, No. ~, 69. !Iuffins, No.4, 69. Muffins (French), 60.</p>



<p>Cream !Iuffins, 70. Rice !luffins, No. 1, 70. Rice Muffins, No.2, 70. Drop !Iuffins, 70. Mrs. C.'s Muffins, 70.</p>



<p>Dlscuit, 70. PluiD Biscuit, 71. Sweet rotnto BJscuit, No. 1,71. Swect Pota.to Biscuit, No.2, 71. Tea. Biscuit, 71.</p>



<p>.... Light Biscuit, 71. Ligl1t Buttermilk Biscuit, 72. Solla. Biscuit, No. I, 72. Soda. Biscuit, No.2, 72. Indian Corn Cake, No. I, 72. India.n Corn Cake, No. 2, 73. Grio<Uc Cake, 73. Putred Griddle Cakes, '73. Carolina Corn Cakes, 73. Plain Corll Cnke, No. I, 73. Plnin Corn Cake, No. 2, 74. Rich Crnch:crs, 74. Plain Crackers, 74. Common Crackers, 74:. Cream Crnckcrs, 74-. Sugar Crackers, N. Egg Bread, No. 1, 7-1:. Egg Bread, No. 2, 75. Rice F lour Egg Bread, 75. Drown B,'cad, 75. F ried Bread, 78. li'l'ied Lightbrcad, 75. Grits Bread, '75. Salt Yeast Bread, 76. Hominy BI'Ca.d, 70. ~:(ush Brend, 70. HomiDy and Corn lIIea,l Bread, 70. ]\frs. L .'s Corn Bread, 70. Texns COl'll nread, 70. 'Vheat Brend, 77. Lonf Bread, 77.</p>



<p>BATTERCAKES</p>



<p>Buckwheat Cakes, No. 1,87. Buckwheat Cakes, No.2, 87. Buckwheat Cnkes, No. 3, S7. Bnckwhc:1t Cakes, No. 4:, 87. Soda. B:1ttercnkes, 87. Ve}\'et Ca.kes, 88. Flnnnel Cakes, 88. nice Flannel Cakes, 88. Lightbl'end Bnttercnkes, 88. Common llnttercnkes, 88. Miss B.15 lla.ttercakcs, 88.</p>



<p>INDEX.</p>



<p>Good Bread, for daily 1J.se, 71.</p>



<p>Light Corn Bread, 77.</p>



<p>Sally LunD, No. 1, 78.</p>



<p>Snlly LUDD, No.2, 78.</p>



<p>Tea. BUDns, 78.</p>



<p>Toast,78.</p>



<p>Milk Toast, 78.</p>



<p>Dry Toast, 78.</p>



<p>'Varers, 79.</p>



<p>Delicate Wafers, 79.</p>



<p>Corn Wafers, 79.</p>



<p>Sweet Potato Pone, 79. Light Rolls, 79.</p>



<p>Nice Rolls, 80.</p>



<p>Very Nice Rolls, 80.</p>



<p>Swiss Rolls, SO. Bath Roils, SO.</p>



<p>Sweet Potato Rolls, 81. French Rolls, No. 1, 81. French Roils, No.2, 81.</p>



<p>Urs. D.1s French Rolls, 81.</p>



<p>Rusks, No. I, 82. Rusks, ~o. 2, 82. Sweet Rusks, 82.</p>



<p>Small Hominy, to boil, 82.</p>



<p>Big Hominy. to prepare for cooking, g.~ .</p>



<p>Big Hominy, to boil, 83. Big Hominy, to fry,.S3. Rice, to boil, Sol. Lightbread, No. 1, 84. Lightbrend, No.2, 84. l\Irs. 'V.'s Lightbrend, Sol. Cold 'Vater Lightbread, S!:i. Breakfast Cakes, 85. Brenkfast Bread, 85. Pocket Books, 85.</p>



<p>AND WAFFLES.</p>



<p>}\Iush Bnttcrcakes, 80. Uississippi Dnttercnkcs, SO. Corn. Battercnkcs, 80. Bnttercnkcs without Eggs, 80. Indian Cakes, 89. Rice Cnkes, 90. Carolina Rice Cnkes, 00. 'Vnftles, No. 1, 00. 'Vnffies, No.2, 90. Waffles, No. 3, 00. Raised )Vaffies, 00.</p>



<p>I NDEX.</p>



<p>Sweet Potnto Wafties, 91. Warnes without Egg~, No. 1,01. ::nfl's. I.'s "raffies, 91. Warnes without Eggs, No.2, {H. Rice or Hominy ' Vn.ffies, 91. Remarks, 01.</p>



<p>I</p>



<p>YEAST.</p>



<p>Potato Yeast, No. 1,1>2. Potato Yeast, No.2, 02. Sweet Potato Yeast, 02. Perpetual Yeast, No.1, 92. Perpetual Yeast, No. 2, 93. Mrs. McK.'s Hop Yedst,·93. Yeast Cakes, 93.</p>



<p>Mrs. R .'s Yeast Cakes, 03. Turnpike Yeast Cakes, 9-:l. Life Everlasting Yeast, 94. !'lilk Yeast, 04. Domestic Yeast, 94. Fine Yeast, No. 1, 94. Fine Ye<J.St, No. 2, 95.</p>



<p>DELICACIES FOR THE SICK.</p>



<p>)lulled Wine, No. I, QQ. Mulled Wine, No.2, 00. Wine Whey, 96. Caudle, OQ. P nnnda, No. I , 96. Panada, No. 2, 97. Panada, No.3, 97. Panada, No. 4, 07. Toast Water, 97. Chicken or Beef Broth, 97.</p>



<p>Water Gruel, 07. Arrowroot, OS. Arrowroot Blanc-.Mange, 08. Sngo .Milk, OS. Tapioca Pudcling, 98. Graham Wafers, OS. Graham P orridge, OS. Graham Mush, Q9. Bread Toa.st, 09. Ric~ lUilk, 90.</p>



<p>CAKES.</p>



<p>Crullers, No. 1, 100. CruUers, No, 2, 100. Crullers, No.3, 100. Jinnie's Crullers, 101. Soft Waffles, 101. Hard Waffles, 101. 'Whigs, 10!. }loney Cake, 101. W asbington Cake, No. I, 101. 'Vasbington Cake, No.2, 102. ",Tnsbington Cake, No.3, 102. Washington Cake from Urs. L .• 102. 'Raisin Cake, 102. 'Vafers, No. 1, 102. Wafers, No.2, 102. Wafers, No.3, 103. Wafers, No.4, 103. Ginger 'Varers, 103. The I, 2, 3, 4 Cake, 103. Luncll Cake, 103. Ten ell-kes, No. 1, 103. Tea Cakes, No.2, 103.</p>



<p>Ten Cakes, No.3, 104:. Tea Cnkes, No.4, 104:. 'l'eacup Cake, 104. Cup Cake, No. I, 1M. Cup Cake, No. 2, 104. Cup Cake, No.3, 104:. Cup Cake, No.4, 104. Fruit Cup Cake, No. I, 105. Fruit Cup Cal<e, No.2; 105. Love C.ake, 105. J umbles, No. I, 105. Jumbles, No.2, 105. ' Soft Jumbles, 105. Almond Jumbles, 105. Cocoanut Jumbles, lOG. Cookies, No.1, 100. Cookies, No.2, 100.</p>



<p>·Soft Cookies, 106. Ginger Cookies, 100. Doughnuts, No.1, 107. Doughnuts, No. 2, 107. Clay Cake, 107.</p>



<p>10 INDEX.</p>



<p>Soft Gingerbread, No. I, 107.</p>



<p>Son Gingcl'brend, No.2, 107. ·</p>



<p>Soft Gingerbread, No. 3, 107.</p>



<p>Soft Gingerbread, without Eggs, lOS.</p>



<p>Dutch Gingerbread, lOS.</p>



<p>An Excellent Gingerbread, lOS. JAl. Fayette Ginger Cake, lOS. Soft. Ginger Cuke, lOS. Chadcston Ginspr Cake, ]00. Gingr.r Cakes, No. 1, 100. Gingl!l' Cakes, No.2, 100. Ginger Nuts, No. I, 100.</p>



<p>Ginger Nuts, No.2, 100.</p>



<p>Gingcl' Nuts, No.3, 110.</p>



<p>Ginger round Cnkc, 110.</p>



<p>Ginger Crisp, No. 1, 110.</p>



<p>Ginger Crisp, No.2, 110.</p>



<p>Gillg('r 8chno.1>5, No.1, 110.</p>



<p>Ginger Schnaps, No.2, 111.</p>



<p>Picnic Cinger Cnkc, 111.</p>



<p>Sponge Cake, No.1, 11 l.</p>



<p>Sponge Cake, No.2, 111.</p>



<p>Sponge Cake, No. 3, 111.</p>



<p>Sponge Cake (Very Fine), 112.</p>



<p>1111"5. \Y.'s Sponge Cake, ll~.</p>



<p>l\[other's Sponge Cake, 112.</p>



<p>Naples Biscuit, No. l j 112.</p>



<p>Naples Bis,cllit, No.2, 113.</p>



<p>Naples Biscuit, No.3, 113.</p>



<p>Lndy Fingers, 113.</p>



<p>Silvcr Ctl.kC, No, 1, 113,</p>



<p>Silver Cake, No, 2, 113,</p>



<p>Silver Cake, No.3, 114.</p>



<p>Dutch Cake, No, 1, 114.</p>



<p>Dutch Cake, No.2, 114.</p>



<p>Loar Cake; No. 1, ]]4.</p>



<p>Loaf Cak""C, No, 1, 115. LoM Cake from 1\1rs. I., 110. C.ompoliition Cake, No. I, 11.'). Composition Cake, No.2, 1I5, Citron Composition Cake,l 110. CUrl'nnt Cake, 110, Croton Cakc, 110. Caroline Cake, I1G. POYCl'ty Cakc, 11Q. Fancy Cake, liG.</p>



<p>.,</p>



<p>'I'exns Cnke, 110.</p>



<p>liisses, 117,</p>



<p>Roll Cake, 11i,</p>



<p>Spice Cake, No. 1, 117.</p>



<p>Spice Cake, No.2, 118.</p>



<p>Rusk Cake, 118 ...</p>



<p>Lady Cake, 118.</p>



<p>Lemon Cnke, No. 1, 118.</p>



<p>L emon Cnkc} No.2, 118.</p>



<p>Ornngc Cnkc, ]H).</p>



<p>Chcnp Cakc, 110.</p>



<p>Tipsy Cake, 119.</p>



<p>Non de Scripts, 110.</p>



<p>l\Iaccnroons, 110.</p>



<p>Flour U nccnroons, 119.</p>



<p>French Unccaroons, 120.</p>



<p>Jelly Cakcs, 120.</p>



<p>Indian Cake, 1.20.</p>



<p>Christmas Cake, 121.</p>



<p>New Ycars Cake, 121.</p>



<p>},Irs. S.'s Cake, 121.</p>



<p>Crcam Cakes, No.1, 121.</p>



<p>{:renm Cakes, No.2, 121.</p>



<p>Cocoanut Cake, No. 1, 122.</p>



<p>Cocoanut Cake, No.2, 122.</p>



<p>:nIl'S. C.'s Cake, 122.</p>



<p>Soda Cake, 122.</p>



<p>COl'u Starch Cuke, No. 1, 122.</p>



<p>Corn Sturch Cake, No.2, 123.</p>



<p>French Cake, 123.</p>



<p>:nIl's. IL's Cake, 123.</p>



<p>Pound Cake, No. 1, 123.</p>



<p>p ound Cake, No.2, 121.</p>



<p>Pound Cake, No.3, 124.</p>



<p>Marble I'ound Cake, l!H .</p>



<p>,Yhite Cake,.No. 1, 12:4.</p>



<p>' Vhitc Cnl~e, No.2, ]25.</p>



<p>'Vhite Cup Cake, 125.</p>



<p>Plum Cake , 125. ~ich Plum Cnke, 125. Plum Cllkes, 12Ci." I,'ruit Cakc, No. 1, 12G. Fl'ltit Cnkc, No.~, 120. Chcnp Fruit Coke, 120.</p>



<p>1\f)'s. bUs l.<"'ruit Cuke, 120.</p>



<p>Fruit Cake (A fine receipt), 127.</p>



<p>ICING.</p>



<p>Plain Icing, No. I, 128. lirs. L.'s Icing, 12:8. Plain Icing, No.2, 128, BoiJed Icing, No.1, 120. ~Irs. 31.'8 Icing, 128. Boiled Icing, No.2, 128.</p>



<p>Isinglass Icing, 12Q. Ornnmcntal Icing, L'>O.</p>



<p>Paste, No.1, 1:::0. Paste, No.2, 130. Paste, No. 3, 130. pun' I>nste, No. 1, 130. pufr Paste, No.2, 130. Green Tomato Pie, 13l. Sliced Sweet Potato Pie, 13l. . }"' ig Pie, 13l. Pumpkin Pie, No. 1, 131. Pumpkin Pie, No. 2, 132. Squash Pie, 132. Lemon Pie, No.1, 132. Lemon Pie, No.2, 132. Lemon Pie, No.3, 132. Pie Melon Pies, No.1, 133. Pie Melon Pies, Ko. 2, 133. Mock Apple Pie, 133. Apple Pie, No. 1, 133. Apple Pie, No.2, 134. Apple Pie, No.3, 1M. PI:lin A ppJe Pies, 134. Marlborough P ies, 13i. ]lrs. C.'s Apple Pies, 13i. Molasses Pie, 135. Apple )LiDce Pies, 135. .Mince Meat for Pies, No.1, ]35. Mince llIeat for Pies, No.2, 135. Mince Ueat for P ies, No.3, 135. Uince 1\Ieat for Pies, No.4, 13G. lllince Ueut for Pies, No.5, 13G. Plum Pie, 130. " ' hortlcberry P ies, 13G. l"c:lch Pot Pies, 137. J ~lIy Pies, 137. Grccn Apple Pies, 137. Cherry Pic, 137. Cranberry Tarts, No. I, 138. Cranberry Tarts, No.2, 138. A ppJc Custard, 138. Fig U.n.rmalade Custn;rd, 1:.!8. Sweetmeat Cust:l.rd, 138. Dried Fwit Custard, 138.</p>



<p>INDEX. 11</p>



<p>To ~repn~e Cochineal for Cakes or Ie lng, 1_0.</p>



<p>P A ST R Y.</p>



<p>J elly Custard, 130.</p>



<p>l\lolnsses Custard, 130. Cream Custard, 130. rap Custard, 139. Irish Potato Custard, 139. Sweet Potato Custard, No.1, 140. Sweet Po~ato Custard, No.2, 140. Transparent Puffs, BO. Citron Puffs, 140. Almond Pulls, No. I, 140. Almond Puffs, No.2, 141. Cocol1nut Puffs, 141. OI'!1.nge PuITs, HI. Lemon P uffs, 141. Rice Puffs, H2. Tr:msparent rudding, No.1, 142. Transparent l'udding, No.2, H2. Trnnspnrent Pudding, No.3, 142. MI·s. Y.'s Transpn.rent Puciding, 14.2. Cocoanut Pudding, No. I , 143. Cocoanut Pudding, No.2, H3. Cocoanut Pudding, No.3, 143. Cocoanut Pudding, No.4, 143. A lmond Pudding, 143. Orange Pudding, No. I, 143. Orange Pudding, No.2, 144. Orange Pudding, No.3, H4. ]Irs. Y.1s Orange Pudding, 144. Jelly Pudding, 144. Citron Pddding, No.1, I·H. Citron Pudding, No.2, 145. Citron Pudding, No.3, 145. Citron Pudding, No.4, 145. Lemon Pudding, 145. 1\11·s. F.'s Lemon Pudding, 145. .Jenny Lind Pudding, B6. Spoon Pudding, HG. ] 'Wk Pudding, HG. Farmer's l">udding, 146. 1I0ney Pudding, 140. Sour l\n lk l">udding, H7.</p>



<p>PUDDINGS, CUSTARDS, &0.</p>



<p>Bread Pudding, l4S. IBread Pudding, to bake or boil, 14S. Dread and Butter Pudding, 14S. Biscuit Pudding, 148.</p>



<p>Boiled Bl'cnd Pudding, 148. Boil'1d Cracker Pudding, 140. Mrs. C.'s Baked Bread Pudding, 140. Lemon Pudding, 140. Cocoanut Pudding, No. I, 140. Cocoanut Pudding, No. 2, 140. Indian Pudding, No. I, 149. Indian. Pudding, No. 2, 150. Indinn Pudding, No.3, 150. Cottnge Pudding, 150. Family Pudclillg, 150. Rose Pudding, 151. New Orleans Pudding, 151.</p>



<p>Puifct Pudding, 151. A Common Pudding, 151.</p>



<p>Plain ruc1diog, 151. Anne's l'udding, 152. 1I1rs. F.'s Pudding, 152. H ominy rudding, 152.</p>



<p>Mush Pudding, 152.</p>



<p>Rich Batter Pudding, 152. Thickened J'lIilk Pudding, 152. Plain Baked Pudding, 153. Boiled Pudding, 153. Plain Boiled Pudding, 153. Flour Pudding, 153. l\Irs. W .'s Pudding, 153. Irish Potato Pudding, No. I, 153. Irish Potato Pudding, No.2, 154. Sweet Potato Pudding, No.1, 154. Sw(:et Potato Pudding, No.2, 154.. Sweet Potato Pudding, No.3, 154. Sweet Potnto Pudding, No. 4, 154. Oswego Pudding, 1M. Dried Fruit Pudding, 155. l'IIaccal'oon Pudding, 155. Cream Pudding, l S5. Ginger Pudding, 105. Transpkrent Pudding, 155. .A Slight Pudding, 156. Country Pudding, 156. Baked Corn Pudding, 156. Rice Pudding, No. 1, 156. Rice Pudding, No.2, 150. Trenton Pudding, 157. Sponge Pudding, 157. .Apple Pudding, No. I, 157. Apple Pudding, No. 2, 157. Mrs. 'V.'s Apple Pudding, 157. Arrowroot Pudding, No. I, 158. Arrowroot Pudding, No.2, 158.</p>



<p>INDEX.</p>



<p>Fancy Pudding, 150.</p>



<p>Sponge Cake Pudding, 158. Cally Pudding, 150.</p>



<p>Tapioca. Pudding, 159.</p>



<p>Farmingdalo Pudding, ]50.</p>



<p>' Vashington Pudding, 159.</p>



<p>Fanny's PuddiDg~150.</p>



<p>Corn Starch Pudding, 100.</p>



<p>A Convenient rudding, 160.</p>



<p>A Cheap Pudding, 160.</p>



<p>An Unexp<"nsh'e Pudding, 100.</p>



<p>Fruit Cake Pudding, 100.</p>



<p>DLxie Pudding, 101.</p>



<p>Rice J;ruit Pudding, 101.</p>



<p>Plum Pudding, No.1, 161. Plum Pudding, No. 2, 162. French Plum Pudding, 102.</p>



<p>American Plum Pudding, 102.</p>



<p>American Fruit PuddIng, No. I, 102.</p>



<p>American ltruit Pudding, No.2, 162. English Pudding, No.1, ]63. English Pudding, No.2, ]63. Cup Custard, 163.</p>



<p>A Plain Custard, 163.</p>



<p>Lemon Custard, IG3.</p>



<p>Tbickened Milk Custard, 104.</p>



<p>BOiled Custard, No. I, 1M.</p>



<p>Boiled Custard, No. 2, 164.</p>



<p>Boiled Cocoanut Custard, 164.</p>



<p>Rice Custnrd, ]65.</p>



<p>Queen's Custa.rdj 165.</p>



<p>:Q.rowncd Custard, 105. Citron Custard, 165. l\Ieringue Custard, 1G5. Custard without Eggs, 1GG. Baked Custard, No.1, 160. Baked Custard, No.2, ]66. Common Baked Custard, 166.</p>



<p>Apple Dumplings, 167 .</p>



<p>Apple or Dln.ckberry Dumplings, 1G7.</p>



<p>Dried Fruit Dumpling, 167.</p>



<p>Fritters, No. I, 167. Fritters, No.2, ]67.</p>



<p>Uolasses Fritters, 108.</p>



<p>Apple Fritters, ]68. soum~ Fritters, 168. Rice Flonr PUlfd, No.1, lOB.</p>



<p>Rice Flour Putrs~ No. 2, l OS. Pancal{cs, No. I, 169. Pancnkes, No.2, 169.</p>



<p>INDEX. 13 PROMI SCUOUS DISHES.</p>



<p>Eggs to nOil, 170.</p>



<p>Egg Pic, 170.</p>



<p>I'oached Eggs, 170.</p>



<p>Eggs for Dinner, 170.</p>



<p>J umuted Eggs, 170.</p>



<p>Buttered Eggs, 12'l.</p>



<p>Omelet, No. I, 171.</p>



<p>Omelet, No. 2, 171.</p>



<p>Omelet, No.3, 171.</p>



<p>Ham Omelet, 111.</p>



<p>Omelet Souftlt!, 172.</p>



<p>Omelet Sourne Rice, 172.</p>



<p>nice for Lunch, 172.</p>



<p>Uacon-roni, No.1, 172.</p>



<p>1Ifnccaroni, No.2, 173.</p>



<p>Uacenroni Pudding, 173.</p>



<p>Mock Maccal'oni, 173.</p>



<p>Sauflle, 173. Souffle (French), 174. Oraoge Soufll~, IN. Apple SoutHe, 17":1. Apple Cream, 174:. ~uttcred Apples, 175. Apple Float, No.1, 17S, Apple Float, No. 2, 175. Apple Compote, 175. Jellied Apples, 175. Steamed Apples, 176. F loating Island, No. 1, 17G. Floating Island, No.2, 170. Apples Floating Island, 17G. Supper dish of Cabbage and Irish Potatoes, 170. Ambrosia, 177. Meringue, No. I, 177. )feringue, No.2, 177. Prane Meringue, 177. Italian Cream for Ueringu_e, 178. Raspberry Sponge, 17S. Bla.nc Uange, No. I, I1S. Blanc Mange, No.2, 118. Blnnc ]lange, No. 3, 178.</p>



<p>CulPs Foot Blnnc l\fnnge, 170. Rice Flour Blanc Mnnge, 170. Tipsey Crenul, 170. Sandwicllcs, No I, 170. Sandwiches, No.2, 170. Biscuit Snndwiches, ISO. Oranges, Sliced, ISO. Dried F ruit to Boil, 180. Ornnge Cream, No. I, ISO. Orn.nge Cream, No. 2, 181. Bavarian Cream, 181. Italian Cream, lSI. Lemon Crenm, No, I, lSI. LemouCream, No.2, 182. I mperial Cream, 182. Tritle, No.1, 182. Trifle, No.2, 182. Trifle, No.3, 183. Stewed Rnisins, 183. Tipsey Squfre, 183. Ice Cre::Lm, No.1, 183. Ice Crea.m, No.2, 183. Icc Crenm, No.3, 183. Lemon 0 1' Vanilla. Icc Creo.m, 1&1. Boiled Cust:lI'd for Icc Orcam, 184. Dish of Snow, 184.</p>



<p>A. ngels' Food, 1&.1. Lemon ShCl'.bet, 184. Pine Apple Shcrbet, IS5. Charlotte De Russc, No. I, 185. Charlotte De Russe, No. 2, 185. Charlotte De Russe No.3., 185. Cha.rlotte De Russe, No.4, ISO. Strawberry Griddle Cakes, 180. Cocoanut Cakes, '186. Biscuit Glacie, IS6. Cold Slaw, 187 .. Hot Slaw, 187. Plain Toasted Cheese, 187. Welsh Rabbit, No. 1, 187. , Veish Rabbit, No. 2, l Si . W elsh TIabbit, No. 3, 187 . .</p>



<p>PRESERVES.</p>



<p>Cranberries to preserve, 188. Apples fo pr<:scrve, No.3, ISS. P lums to preserve, 188. Strnwberries to preserve, 189.</p>



<p>Apples to prcserve, No. 1, 188. ' Piues Apples to preserve, 18!). Apples to preserve, No . 2, 188. I Crab Applcs to preserve, No. 1, ISU. . 2</p>



<p>Crab Apples to prcscr\'c, No. 2, lS~. Quinces to preserve, No. I, 100. Quinces to preserve, No.2, 100. rurJllc Gages to preserve, 100. P eal's to preserve, 100. I'umpkin to preserve, 190. r eaches to preserve, No. I, 191. Peaches to preserve, No.2, 101. Pcachbs to preserve, No.3, 101. Glnss Uclan to PI'cscl've, 191.</p>



<p>" 'nlcrmcloll Rind, to presen'c. No.1,</p>



<p>lUI. .</p>



<p>' Vnt.cnTIclon Rind, to preserve, No.2,</p>



<p>10~.</p>



<p>Figs to presen'c, No.1, -102. Figs to preserve, No. 2, 19~. Chel'fics to preserve, 102.</p>



<p>Isinglass Jelly, No. I, 100. Isinglass Jelly, No.2, 190. Isinglass 'Vine J elly, lOG. Gclntiue J elly, No. I, 190. CclnLine J elly, No.2, 197. lUce J elly, 197. Scuppermong Jelly, It)7. B1ncl(berry J elly, 107. CnlPs Foot Jelly, No. I, 197. Cnlf!s Foot J elly, No.2, H17. Calf's !i'oot J elly, No.3, lOS . .</p>



<p>WINES</p>



<p>Muscadine Wine, No. 1,201. Muscadine 'Vine, No.2, 201. l\[uscndi}le W'iue, No, 3, 201. l\IuSC:l.dine 'Vinc"from ~Irs. .Blackberry ,'nne, No. 1, 20'2. lllackberry W'ine, No.2, 202.</p>



<p>Mnngoe Pickles, 205. Oil.Unngoes,20J. Tomato Cutsup, No. 1,205. ' T~mato Catsup, No.2, 20G. Tomato Catsup, No.3, 20G. Tomato Catsup, No.4, 20G. Tomato Catsup, No.5, 206. Cucumbcl' Catsup, 207. Pepper Catsup, No.1, 207.</p>



<p>I NDEX.</p>



<p>Sour Orn.nges to preserve, 1!)3. Green Tomatoes to Pl'cscn'c, to make</p>



<p>pies of in winter, 103. Tomato Marma.lade, 103. Pine Apple Uarmnlade, 193. Quince lUarmaladc, 193. Peach Unrmalndc, 1M. Orange Marmaladc, HH. Raspberry, Strawberry, or Blackberry</p>



<p>Jam, 194. Apple Jnm, 194. Raspberry Jam, 1M. Pine Apple Jam, 195. Strp.wberry Jam, 105. Tomato Jam, 105. Quince Jam, 105.</p>



<p>JELLIES.</p>



<p>AND</p>



<p>F,,202.</p>



<p>Raspberry, Blackberry, and Currant</p>



<p>Jelly, 198. Tomato Jelly, 199. Apple Jelly, No. I, lOS. Apple J elly, No.2, 109. Apple Jelly, No.3, 199. Quince Jelly, 100~ ern. Jelly. 199..</p>



<p>range Jelly, 199. Rum Jelly, 200.</p>



<p>CORDIALS.</p>



<p>Blackberry Wine,-No. 3, 202. Blackberry Brandy, 203. Blackberry Cordinl, No. 1,203. Blackbeny Cordinl, No.2, 203 . Blackberry Cordinl, No.3, :!OJ. Strawberry Cordi:tl, 204.</p>



<p>PICKLES.</p>



<p>Pepper Catsup, Ko. 2, 207. Pepper Catsup, No.3, 207. Higden, 207. Higden Salael, No. 1, 207. Higden. Salad, No.2; 208. rlums, to pickle, 203.</p>



<p>, Sweet Pickles, 208. Gl'~en Tornnto Saucc,) No. 1, 2(1.). Green Toma.to Sauce, No.2, 2<YJ.</p>



<p>Grccn Tom'ato Pickle, No. 1, 209. Green Tomnto l' ickle, No.2, 200. Cucumber Pickles, No. I, 210. Cucumber Pickles, No.2, 210. Cucumber Pickles, No.3, 210. A x Jar P ickle, 211. Cabbage Pickle, No. I, 211. Cabbage P ickle, No. 2, 212. Cabbnge Pickle, No. 3, 212. Peach Pickles, No. 1, 213.</p>



<p>INDEX:. 15</p>



<p>P each Pickles, No. 2, 213. Sweet Peach l'ickle, 213. Chaw Chnw Pickle, 213. R agout Pickle, 213. U niversal Pickle, 214. Bell Pepper P ickles, 214. Onion Pickles, 214. A.rtichoke P ickles, 214. H otch P otch Pickles, 215. Minced Pickles, 215.</p>



<p>MIS CELLANEOUS.</p>



<p>Lard, to make, 210. Coffee, to roast, 210. j)IolllSses Candy, 210. P ecan Candy, 217. Lemon Candy, 217. Sugar Cq.ndy, No. 1,217. Sugar Candy, No.2, 217 . . Sugnr Candy, No.3, 217. To clarify Sugar for Candies, 217. To clarify Sugar for Preseryes, 218. Lemon Syrup, 218. Compound Syrup of Blackberries, 218. Unspberry Syrup, 218. Orange Syrup, 219. Sour Orange Syrup, 219. '.(;0 keep Hams and Shoulders through the Summer, 219. To preserve Hams through the Summer (Genesee Farmer), 219. Peaches, to dry, 219. Ocilru, to dry, 220. Brandy Peaches, No. I, 220. Brandy Peaches, No. 2, 220. Brandy Peaches, No. 3, 220. B randy Grapes, 221. 'Orange Ice, 221. Lemon Ice, 221. Str?-wbcrry I ce, 221. Extract of Rose, 222.</p>



<p>.</p>



<p>Summer Beer, 222.</p>



<p>Corn Beer, 222.</p>



<p>Hop Beer, 222.</p>



<p>Ginger Beer, 222.</p>



<p>Instantaneous Ginger Beer, 223.</p>



<p>Persimmon Beer, 223.</p>



<p>Ginger Pop, 223.</p>



<p>Ornament for Boiled Custard, 224.</p>



<p>Egg Nogg, to make, 224.</p>



<p>S yllabub, 224. Port 'Wine Sangaree, 224. L emonade, 224. J\Iilk Punch, 225. J\1int J ulep, 225. Curd, to make, 225. V nnity, 225. Matrimony, 2"...5. Almonds, to blanch, 2'"'-5. F ilS and Milk, 225. H ow to trim Cakes ,vitb Gold and Silo ver Leaf, 22G. Cranbenies, to cook , No. 1, 226. CranberJ"ies, to cook, No.2, 22G, Coffee, to make (Parisian l\Iode), 226. Cofl'"ce made in the usual way, 220. Coffee for Delicate Persons, 227 .. Napoleon Coffee,.227. Tea, to make, 2:27. Vinegar, No.1, 227. Yincgar, No.2, 227. V inegar, No.3, 227. Apple Vinegar, 228. B lackberry Vinegar, 228. Uuscadine Vinegar, 228. Garlic, or Eschallot Vinegar, 228. Essence of Cayenne, 2"...8. Tomato Paste, 228. Italian Tomato Paste, ~O. To preserve and dry Tomatoes, .220. Spiced Tomatoes, 2W. Tomato Figs, 230. Tomatoes, to keep a yenr, 230. B uttermilk Cheese, 230. D ried F igs, 230. P ine Apples, to preserve without boil· ing, 231. Eggs, to preserve, 231.</p>



<p>1.6 INDEX.</p>



<p>Butter, to prescnte, 23l.</p>



<p>lIIilk, to pl'eSCI'Ve, 231.</p>



<p>Flour, to brown, 231.</p>



<p>Curing Dcer aud Pork, 232.</p>



<p>Dried Beef, 232.</p>



<p>}Jicklc for Deer, No.1, 232.</p>



<p>Pickle for Deef, No.2, 232.</p>



<p>Pickle for Pork, 233.</p>



<p><.:urilig Hums (Southe1'n Cultivator),</p>



<p>233. To make old Fowls or Beef tender, 233. l"or Swollen Glands, 233. Cure for n. Rising or Felon, 233. A wash for Sore Eyes, No. 1, 234. A wash for Sore Eyes, No.2, 231:. A receipt for Croup, 234-. " 'hooping Cough, to curc, 234:. '1'0 prevent n rising brcnst, 23-1. StewI for n. cold, 231:. Dyspepsia or'Colic, to relieve, 235. MediCine for Dyspeptics, 235.</p>



<p>Colic Mixture for Infants, 235. Receipt for Diphtheria, 235. A drink for Sore Throat, 235. A mixture to rub the outside of the</p>



<p>throat, 2313. To stop bJeeding in a cut, 236. To stop bleeding of the nose, 236. Sore Teats of Cows, to cure, 23(). Candles, to makc, 230. Ink, to make, 230.</p>



<p>. To prepare S:lssdfcas Leaves for Gum</p>



<p>bo,2;}7: A Brilliant "Whitewash, 237. Potash Soap, 237. 'Vbi~c Pnint, to wash, 237. Furniture, to clean, 238. To remo,·c mildew from Linen, 238. To make Fowls In.y, 238. To destroy Bcd Bugs, 238. To destroy Ants, 238..</p>



<p>• SOUTHERN OOOKERY</p>



<p>SOUPS.</p>



<p>GENERAL REMARKS</p>



<p>IN selecting meat for soup, if you wish it good, take that' which is fresh, not such as bas been cooked before. Soup</p>



<p>. should never be boiled very fast, it serves to toughen the meat; whereas slow boiling, say; from four to six hours, will extract all the juicy properties of the meat, and give body to the soup. Take care that all the scum which rises during boiling, be'thoroughly taken off. Ifthe water should boil too low for quantity, boiling, and not' cold water, must be added.</p>



<p>Gmmo, No. 1. To make gumbo of oysters, chicken, turkey or beef. J-Ia"\'e your pot or a large saucepau, hot. Put in it two tablespoons of lard; then add two table-spoons of flour, and allow it to brown. Throw in two finely-chopped onions, a small bunch of parsley, and a little s/tlt ::md pepper. Let the whole fry together five minutes. Then add one quart of oysters, or whatever selection of the above meats you have made. Cover the pot, ::md let it cook for ten minutes. When this is done, add four qUl\l·ts of water; cover again, an'dlet it boiL When dinner is ready to be served, add one tablespoon of sassafras powder, stirring well. Care must be ~ 17</p>



<p>If> VERSTILLE'S SOUTnERN COOKERY.</p>



<p>taken to mix the powder with a little cold water, previous</p>



<p>to adding to the mixture; otherwise, it will be lumpy. Gum</p>



<p>bo must not be allowed to boil after the sassafras powder</p>



<p>has been added.</p>



<p>GUMBO, No.2. Begin with having one large table-spoon of lard boiling bot. Add one table-spoon and a half of flour, and let that fry brown aud thick. Then add one nicely-cut-up chicken, and allow that to fry brown. When this is done, add' one teaspoon of black pepper, one pod of red pepper, salt, one pint and a half of ochra pods, pne quart of peeled tomatoes, one finely-minced onion, and four quarts of watcr. Let them boil together until done.</p>



<p>O CIJRA GUMBO.</p>



<p>Cut up two chickens, and cut into small bits two slices of</p>



<p>ham and two large onions. Flour, and fry tile wllole to a light brown; tllen fill the frying-pan with boiling water, stir it for one minute, and turn the whole into three quarts of boiling water. Let it boil thirty-five minutes, removing the scum as it rises. In the mean time, soak three pints of . ochra in cold water for twenty minutes; then cut it in tllin slices, and add it to the above ingredients. Let the whole boil one and half or two hours. ,A dozen small tomatoes added a half hour before you are ready to serve, will improve it very much. Serve with boiled rice. Never add salt until</p>



<p>you take it up. It should be made in a porcelain kettle.</p>



<p>F ELE GUMBO, WITH OYSTERS.</p>



<p>Cut up two chickens, a slice of bam into small bits, and one onion. Flour, and fry the whole to a light brown. Then put this mixture into a kettle containing a half gallon of boiling water, and let it boil for twenty minutes, skimming it, if necessary. Now add the liquor from the oysters, and let it boil one hour; then add the oysters and let it boil</p>



<p>VERSTILLE'S SOUTHERN COOl\:EI:Y.</p>



<p>•</p>



<p>again fifteen minutes. Remove it from the fire, and stir in two handfuls of fete. Serve with boiled rice.</p>



<p>MOCK T URTLE SOUP, No. 1. Cut up two calf's feet and one chicken, as if for a f"ricassee. Then chop together, and season thc mcat with three large onions, salt, a In.rge handful of parsley, and a few herbs. Let the feet stew in three quarts of water two hours and a half. Add the chicken, and let it stew another half hour. Then adcl the juice of two lemons, one teacup of Ma-. deira wine, and a small quantity of cayenne pepper. Let all stew together for half an hour. Hard-boiled eggs, and force-meat balls may be laid on the top.</p>



<p>MOCK TURTLE SOUP, No.2. Boil a pig's or lamb's head until perfcctly done:. Mash it up very fine, taking out the bones. Into the water in which the head was boiled, put a half table-spoonful of whole spice, one table-spoon of ground spice, one table-spoon of lard, and two pods of red pepper. Add the head-, and about half an hour afterwards, one pint and a half of browned flour, mixed with water to make a batter. ~'Vhen served up, add nearly a teacup of Madeira wine.</p>



<p>AN ELEGANT SEASONING FOll TURTLE SOUP.</p>



<p>One pound of browned flour, a half dozen yolks of hardboiled eggs, a quarter of a pound of butter, a half pound of blanched almonds, and a half teacup of Madeira wine; allspice, salt, black pepper, cayenne pepper, cloyes, sage, thyme, and catsup to-the taste; -also add a few force-meat balls</p>



<p>OYSTER SOUP, No. 1. Take the liquor of three pints of large fresh oysters; strain, and set it over the fire, Add a bunch of Sll-cct herbs, a saucer-of chopped celery, and pepper and butter to</p>



<p>VERSTILLE'S SOUTHEr:N COOKERY.</p>



<p>the taste. When it has boiled, add one quart of rich milk. As soon as it boils again, take out the herbs, leaving the celcry. Put in the oysters just before you serve it, as boiling t.hem in the soup will sill'ink them, and destroy the taste. Cut some toasted bread in small squares, and put them in the soup before sending it to the table.</p>



<p>OYSTER SoUP, No.2.</p>



<p>Season two quarts and a half of oysters with a little black pepper, and then take them out of. thB liquor. Grate, and roll fine, one dozen crackers, and put them into the liquor together with a large "lump of butter. When the crackers haye dissolYed, add one quart of milk, a head of celery cut into small pieces, and pepper to the taste. Mix We whole together, and set it oyer a slow fire. When it comes to a boil, put in the oysters, and when it boils again, they wiJl be done. Cut some toasted bread in squares, and put them in the soup. .</p>



<p>CORN SOUP, No. 1.</p>



<p>Cut the corn from the cob, and boil it in water until it is sufficiently done. 'Th(m pour in some new milk. Add salt, . pepper, and two eggs. Continue the boiling. Then, to</p>



<p>tlticken it, add flour. mixed with water or milk.</p>



<p>CORN So uP, No 2.</p>



<p>Cut up one chicken nicely j then put it into four quarts of water, to boil. Add till'ee or four ears of corn, scraped from tlte cob j butter, pepper, and salt, to the taste j and a half pint of milk, just before serying.</p>



<p>CHICKEN SOUP.</p>



<p>• Scald a chicken j pick, wash, and cut it up into small pieces. Put it into (1, pot with three qU(1,rts of water, and set it oyer (1, moderate fire. Imllledi(1,tely add two heaping tablespoons of rice, a bunch of herbs, and salt and pepper to the</p>



<p>YERSTlLLE'S SOUTlIERN. COOKERY.</p>



<p>taste. Let it boil from two and a half to three hours. It is then ready to be served. This soup lUay be thickened with floul", if preferred.</p>



<p>l\1Rs. Y.'s CHICKEN SOUP. In a half gallon of cold water put one chicken, finely chopped, and also the bones. Add one small pod of reel pepper and one heaping teaspoon of salt. When about half done, add one lurge table-spoon of well-washed rice. When quite elone, add one table-spoon of fresh crealU.</p>



<p>MUTTON SoUP. May be made as "chicken soup," with the addition of two or three thinly-sliced carrots, und a few turnips cut into small pieces.</p>



<p>BROWN SOUP.</p>



<p>In thl"ee quarts of 'water put two pounds of beef, and set it over a slow fire. I=ediately adel two tuble,spoons of rice, arid salt to the taste. Let it boil four hours. Then add one pod of reel pepper and two table-spoons of whole spice. Just before serving, add one pint anel a half of browned flour. Let it come to a boil again before you remove it from the fire.</p>



<p>OCllRA SouP.</p>



<p>Take two pounds of beef, a slice of fried bacon, ·u dozen tomatoes· peeled, and cut up into small pieces, four or five dozen pods of ochra slice~l in very thin pieces, and three pods of reel pepper. Cover the whole with boiling water, and keep up a slow heat for twenty minutes.-Then add three quarts of water, and increase the heat to boiling. Cover closely, and occasionally add boiling water. Itmust be frequently stin·ed with a silver or wooden spoon. It requires six hours' boiling. Salt to the taste.</p>



<p>GREEN PEA H ULL SOUP.</p>



<p>Boil two quarts of green-pea hulls in four quai-ts of water,</p>



<p>VERSTILLE'S SOUTliERN COOKERY.</p>



<p>for three bours and a half. Thcn add one quart of milk, one large table-spoon of butter, peppcr, salt, a small buncb of berbs, and flour to thicken. -</p>



<p>SmIMER BEEF SOUP.</p>



<p>Set over a slow fire one balf of a sbank of beef, in four quarts of water. Add three table-spoons of rice. Le't this boil gently for two bours. Then add one quart of peeled tomatoes, eigbt ears of corn scraped from the cob, one and a balf dozen ocbra pods, balf a bead of finely-minced cabbage, two pods of cayenne pepper, and salt and black pepper to tbe taste. Let the wbole boil together for four bours.</p>



<p>WINTlm BEEF SOUP.</p>



<p>Set over a slow fire one balf of a sbank of beef, 'in four quarts of water. Add two table-spoons of rice. After it bas boiled one bour and a half, add two thinly-sliced carrots, four or five turnips cut into small pieces, one fourth of a bead of cabbage, a bunch of herbs, salt and pepper to the taste. Let the whole boil for four bours, and, just before serving, stir in a little flour to tbicken.</p>



<p>, -I</p>



<p>-</p>



<p>FISH.</p>



<p>STEWED OXSTERS, No. 1.</p>



<p>.Strain the liquor from one quart of oysters. Thicken it with grateel stale bread, being careful not to make it too thick. Add a teaspoon of whole pepper, a little mace and nutmeg, and a table-spoon of butter rolled in' /lour. Place it over the fire to b(Jil. Lay a slice of buttered toast in the bottom of a dish, .and surround the sides with slices cut in three:cornered pieces, after having p:n:ed off the crust. Put the raw oysters into the dish of toast, and when the liquor has boiled hard, pour it scalding-hot over them. Cover the dish closely, and let it set by the fire five minutes, before sending to the table.</p>



<p>STEWED OYSTERS, No.2.</p>



<p>Follow the directions of Receipt No.1, with the addition of one glass of white wine to the liquor, before boiling.</p>



<p>OYSTERS FOR TEA.</p>



<p>In a deep dish, place a layer of oysters, and, upon this, a layer compo'sed of pulverized ' crackers, butter, pepper, and salt; then, another layer of oysters; another of crackers; and so on, until the dish is full. Set it in an oven to bake brown, and eat while hot.</p>



<p>OYSTERS FOR BREAKFAST.</p>



<p>Place over the fire to stew, one gallon of oysters and as much of the liquor as you choose. Add Olle table-spoon of butter rolled in /lour, pepper, and' salt. . After they have be· gun to stew, add a glass of white wine, and one of milk. Do not let them cook more· than two or three minutes.</p>



<p>. 23</p>



<p>,</p>



<p>24 	VERSTILLE'S 	SOUTHERN 	COOKERY. 	</p>



<p>O YSTER F RITTERS. 	</p>



<p>Strain the liquor from the oysters. Make a thin batter of the liquor, two eggs, some salt and flour; then, stu: in the oysters. Have some hot lard or butter, in a thick-bottomed frying-pan, and pour in the butter, allowing one spoonful to each oyster. Fry to a nice brown on one side; then carefully turn them, and brown the other. 	</p>



<p>FRIED 	OYSTERS. 	</p>



<p>Season the oysters with salt and pepper; dip them into beaten egg, then into bread crumbs, and fry them in hot lard or butter. 	</p>



<p>ROASTED 	OYSTERS. 	</p>



<p>Let them remain in the shell, and place them in the fire, two or three at a time. When they pop open, they are done. Remove them from the fire; take them up in a cloth, and open them with an oyster-knife. Season them with salt, pepper, and vinegar, and e:1t them from the shell while hot. 	</p>



<p>To 	FRY 	TROUT. 	</p>



<p>Cut the fish into pieces,'nearly square. Dredge them with · flour, and clip them in the beaten yolk of an egg. Skew them with bread crumbs, and fry them in fresh lard. When preferred, the fish may be served with sauce made of melted butter and one·t:1ble-spoon of catsup. 	</p>



<p>To B OIL TROUT. 	</p>



<p>Wash the fish nicely, :1nd sprinkle thoroughly with salt. Tie it up in a cloth, put it in a pot, and let it boil from one hour to an hour and a half. This should be eaten while hot, with drawn butter S:1uce. 	</p>



<p>To ·BAKE A SHAD, No. 1. Make a dressing of bre:1d crumbs, well soaked in water, butter, pepper, and salt. Fill the fish with the mixture, sew 	</p>



<p>	J</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>it up, and place it lengthwise in a baking-pan, together with a little water. Set it to cooking, and, when the fish is done, add butter and browned flour to make the gravy. This is very nice eaten with" tomato catsup."</p>



<p>To BAKE A SHAD, No.2. Partially fill the fish with force meat, and lay it at full lengt.h in a baking-pan. Add one pint of water, one gill of reel wine, one teaspoon of catsup, a little pepper, vinegar, and salt. Soak in cold water until soft, a sufficiency of bread to fill the fish; then drain off the water, and mash the bread. Mis: with it one table-spoon of melted butter, pepper, salt, n,nd two raw eggs. Fill the fish with this mixture, sew it up, and replace it in the pan. Let it bake from forty to fifty minutes. The gravy must be gently stewed, until it is sufficiently reduced in quantity. Thicken the gravy with browned flour and butter, and pour it over the fish.</p>



<p>To BAKE A SnAp, No.3. Wipe the fish cu:y, and lay it in a baking-pan, seasoning it with one pint of cream, pepper, parsley, and a little salt. Bake slowly. Use the bread stuffing, as in the above receipt, adding a few spices, if you wish.</p>



<p>To FRY SHAD.</p>



<p>Clean, wash, and cut the fish into pieces about the size of</p>



<p>your hand. 'Sprinkle them well 'lVith salt ; cu:edge them with</p>



<p>flour; and then drop them into a sufficiency of hot lard to</p>



<p>fry them. When one side of them is nicely browned, tUl'll</p>



<p>them, and brown the other.</p>



<p>To BOIL SHAD. Use receipt for Boiling Trout. To BROIL SHAD. Clean, wash, and split the fish down the back, c1i:viding it</p>



<p>3</p>



<p>2G V,ERSTILU:'g SOUTHERN COOKERY.</p>



<p>into two pieces. Wipe it dry with a cloth, and sprinkle it well with salt and cayenne pepper. Place it on a gridiron over some hot coals. 'When it is nicely browned on both sides, butter it well, and serve hot,</p>



<p>To FRY PERCH, AND OTHER SMALL FISH. Clean, wash, and dredge the fish with flour; sprinkle them well with salt, and fry brown, in hot lard.</p>



<p>CATFISII STEW.</p>



<p>Remove the skin from eight or ten small fish, by pouring hoL water upon them. Then clean,' and put them into a pot to stew, with enough water to cover them well. 'When thoroughly done, add one pint of milk, one table-spoon of butter, and salt and pepper. Let it simmer four or five minutes, and serve hot. It may be thickened with a little flour, if preferred.</p>



<p>To BROIL lIfACKEREL. Soak the fish in cold water, for one day and night, changing the water once during the time. When ready to broil it, place the gridiron over some hot coals, grease the ,bars, and lay on tlle fish. Cook it until brown on both sides; then place it in a dish, p~ur melted butter over it, and spriukle it' with pepper. To B OIL M ACKEREL. Soak the fish in cold water for one nigllt. TlIen put it in a vessel of water, place it over the fire, and let it boil from twenty-five to thirty minutes. 'When ready to serve, drain the watcr from it, lay it,in a dish, pour melted butter oyer it', and sprinkle with pepper. Cut into thin round slices, two hard-boiled eggs, and1ay them over the fisll.</p>



<p>lI1ACKE~L SALAp .</p>



<p>'Put two mackerel in water t.p soak five hours; then boil 'them unt.il tender, and pick out all the bones. ClIop into</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>fine pieces ten hard-boiled eggs, whites and yolks together, and add them to the fish. Then make a sauce of the following ingredients: one large cup of vinegar, one lleaping tablespoon of mustard, one teaspoon of black pepper, and two Jable-spoons of W orcestershire sauce. Pour this mixture over the fish' and egg, and mix all well together.</p>



<p>FRESll · FISll SALAD.</p>



<p>Boil a large fish of any' kind, and pick out all of the bones. ~fu thoroughly with the fish one dozen boiled Irish potatoes of medium size, well th~sb:ed, and then season to the taste "With mustard, vinegar, pepper, and salt.</p>



<p>,.</p>



<p>To DRESS FRESH SALilION.</p>



<p>•</p>



<p>Make a dressing, as you would for ·" chicken salad," and pour it over the salmon. ~</p>



<p>~o BROIL PICKLED SALMON.</p>



<p>Lay a piece of the fish in water, to soak for two or .three days. Change the water several times. IV-hen ready to cook it, wipe it dry, and broil as you, would mackerel. A very small piece will suffice for a meal, a~ it is very salt.</p>



<p>. -. A TERRAPIN POT PIE.</p>



<p>Take three fine terrapins, put them in ·a pot of water, and boil them three quarters of an hour. Then remove the shell, 'outer skin, and toe-nails, saving the liquor and eggs. In taking out the entrails, be careful n~.t to break the gall, as it would spoil the whole. Chop the meat, and add to it the liquor and eggs. Season with salt, pepper, and pieces of butter rolled in flour; also, add -th¥ yolks of a half dozen hard-boiled eggs, finely chopped. . Have already prepared a large quantity of paste, mad' in the proportion of one pound of lard to two of flour. p-rease the inside of the pot, and line the sides with paste to nearly one fourth of the top.</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>Put in the terrapin, with sufficient water to stew it. Loosely lay on a lid of paste, and cut a slit in the centre. Let it cook one hour after it comesto a boil. If it should get dry while cooking, add hot water.</p>



<p>FISH CAKES.</p>



<p>Have some fish boiled, either shad, trout, or cod, and remove the skin and bones. Chop it finely, and mix it well with an equal quantity of mashed boiled Irish potatoe. Season with salt, pepper; and butter. Make into small cakes, and fry in lard. W et them up with a little water or milk, to make them adhere.</p>



<p>REMAllK.</p>



<p>In boiling fish or meats, they must always be put in a bag, 01' tied up in :i towel.</p>



<p>MEATS.</p>



<p>GENERAL REMARKS. In fresh and tender beef, or mutton, the lean of the meat should have a bright red color, and the fat, a pure white; when the lean has . a purplish appearance, and the fat a yellow caste, it shonld be rejected. Pieces from the sirloin are the best for roasting; the inner part of the sirloin also furnishes the most choice and tender steaks. The shank is mostly used for soup. In fresh pork the skin is soft, and easily indented by pressure; if stiff and hard, it is apt to be old. Pork, for bacon, is better from two to three years old. JHeats, when roasted properly before the fire, or a stove, are always preferable on account of the peculiar l~ichlless of their flavor, which can .never be acquired by baking. Yet, as cooking-stoves have become of such general use, and but few roasters ai:e employed in connection with them, meats are now more frequently bakcd than roasted. Therefore, the use of the term" roast," in this department, will, for the most part, merely signifov "to bake." As "hog and hominy" figure conspicuously in the culinary economy of the South, in this connection, it may" not b~ amiss ' to afford to the readers of this work the "modus operandi" for dissecting the porker.</p>



<p>How TO CUT UP A HOG.</p>



<p>Take off the feet· at the first joint, and then the head; cut the hog into two pieces by splitting it down each side of the backbone, extracting the same, in a solid strip. The backbone is ?alled the ,chine. Take out the leaf fat, of which lard is to be made. Next, cut ou~ the spare .ribs, and the short</p>



<p>3' 29</p>



<p>VERSTILLE'S SOUTIIERN COOKERY. '</p>



<p>ribs, or gl'iskin ; the latter is particularly sweet wben broiled. Divide each half of the bog into three pieces ; the ham, shoulder, and micldling. Divide the head into two pieces, by separating the upper and lower jaw, cutting lengthwise from the mouth. Chop the upper part of the head open, and extract the brains. The lower part of the head is the jowl, and is to be smoked with the other pieces. Save all the trimmings for sausage-meat.</p>



<p>ROAST B EEF.</p>



<p>fake eight or ten pounds of beef froni the sirloin, and sprinkle it well with salt. Place it in a baking-pan, with sufficient water to cover the bottom of the pan one half of an inch in depth. Put it in the oven, with a slow fire : as it progresses, increase the heat a little. Ifthe beef is not very fat, add a small.lump of lard or butter, and baste frequently while roasting. Let it roast from two and a half to three hours. When nearly done, dredge it with flour. When quita done, take it out of the oven and place it in a dish by the fire, to keep warm. Then make a thin batter of a little browned flour and water, and add it to the liquid in the pan, for gravy, seasonilig it well with pepper. Let it boil until it thickens. It is then ready to be served with the beef. Irish potatoes, parboiled, and then baked in the pan with the beef, is a fiue accompaniment. Onions, finely cut up, and bid over the beef, and in the gravy, is also an improvemcnt.</p>



<p>B EEF A LA MODE.</p>



<p>For this dish, select a thick piece of flank. Cut into long slices some fat bacon, free from yellow ; let each slice be near an inch thick. Dip them first in vinegar, and then in a seasoning madc of salt, pepper, parsley, thyme, and marjoram (having the three lattin' shred as flne as possible), and mix the whole well together. ,'Vith a sharp knife, make incisions in the beef deep enough to admit the larding. Then .</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 31</p>



<p>rub it over with seasoning, and bind it up tightly with tape. Put it in the oven to bake. Three or four onions must be cut up, fried brown, and added to the beef, with a teacnp of vinegar. Let it simmer gently until yelOY tender, turning the meat twice. Put the gravy in a pan, remove the fut, and add a glass of Port wine. This dish requires about six hours to bake. When it is done, take .off the tape.</p>



<p>To SPICE A ROUND OF BEEF.</p>



<p>Mix together in the proportion of one teacup .of brown sugar, .one .ounce .of 'saltpetre, .one ounce of allspice, one ounce of cloves, .one of cinnamQn, .one of mace, and one of black pepper. Rub the beef well with this mixture. Then put it in a tub, and set it in a CQQl . place. It must be turned every day. It will be fit fQr use in a fQrtnight. ,'\Then YQU wish to try it, wrap the piece selected, very closely, with a strQng cord, and in boiling, allow a quarter of an</p>



<p>hour to each pound.</p>



<p>POTTED BEEF.</p>



<p>Take the meat from a good shin .of beef.' Pllt it in a kettle with a dozen cloves, and enough water to cover it. Fit a coyer closely .on the kettle, and let it stew, until the meat is very thorollghly done. Drain the water off, pick out the pieces of skin, and chop the meat as fine as possible. Season with nutmeg, salt, and pepper, to the taste. Prcss it down tightly in a dish, with a sufficiency of the water iu which it was boiled to make it adhere. 'When it is cold., cut it in thin slices, and pour melted butter over them.</p>



<p>BEEF STEAKS, No. 1.</p>



<p>Beat them a little with a rolling-pin. Season with salt and pepper, and fry them in hot lard with a sliced onion, to a light brown. Then remove them from the frying-pan, put tJrem into a ,sancepan, and pour enough boiling water oyer</p>



<p>VERSTlLLE'S SOUTIIERN COOKERY.</p>



<p>them to make gravy. Let them stew gently for a half hour, and just before serving add one table-spoon of catsup.</p>



<p>BEEF STEAKS, No.2. Set the gridiron over a bed of clear bright coals; when it is hot grease the bars, and lay on the ·steaks. Sprinkle them with a little salt and pepper. When t~begin to brown, turn them and allow the other side to brown in like manner. Then take them off, and place them on a hot dish before the fire, in layers, one above another, with a slice of butter between cach; add more salt and pepper. After remaining th\lS for two minutes, strew minced onions over them, and add two table-spoons of gJ·avy, and one of catsup. Replace them on the gridiron, to broil again, turning them frequently until done.</p>



<p>PLAIN BROILED BEEF STEAK.</p>



<p>The gridiron must be placed over bright hot coals, and the bars wcll greased. Pound the steak well and lay it on the bars to cook -take it from the fire frequently, express the juice into a dish, and retul'll it again, turning the steak each time. When it is done, season with salt, pepper, and a heaping table-spoon of butter. . The butter with the juice that will be in the dish, will make the gravy. The steak must be basted with lard or butter while cooking.</p>



<p>SMOTHERED BEEF STEAK.</p>



<p>POllnd the steak well, and season it with salt and pepper. Dredge it with flour, aud fry until about·half done. Then have four large onions already parboiled and finely minced, and add them to the steak. Let the whole fry together uutil the. onions are brown. Then lay the steak on a dish, and set it beside the fire. Mix a little flour and water together, and add it to the onions for gravy. Let it stew a few min</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 33</p>



<p>utes; then cover the steak with the onions, and pour the gravy over the whole.</p>



<p>BEEF STEAK PIE.</p>



<p>Parboil one pound of tender steak. Cut it,up into small pieces, and pour over it the liquor in which it was boiled. I-lave ready three.or four Irish potatoes, of medium sizc, parboiled. "'Cut these ·up and add them to the steak; also two onions finely minced. Season highly with pepper, salt, and a table-spoon of butter'. Now prepare a paste, and line your pie-plate with the same. Put in your inixture of steak, potatoes, and onions, with a sufficiency of the liquor to keep it from being too dry. Cover with a top crust, and bake in a moderate oven until browned.</p>



<p>BEEF STEAK ROLLS.</p>



<p>Take a lean piece of beef and cut it iuto thin steaks about five by seven iuches. Sprinkle over them a little salt, pcpper, and flour. Then cut some bread into strips, an inch wide, and nearly as long as the steaks. Spread them thick with butter. Roll each piece of bread in a piece of steak, as tightly as possible, and tie it with a thread. After they have all been arranged, roll them in flour, and fry them in lard until they become a light brown. Put them into a stewpan, adding a small onion ·finely minced, a table~spoon and a half of melted butter mixed with brownedflour and salt, black and red pepper; also a glass of wine or catsup. Keep them covered with water, occasionally stirring, and adding</p>



<p>flo1.1r to thicken. Stew until a fork will easily run through</p>



<p>	them. 		</p>



<p>		BEEF 	HASH. 	</p>



<p>	Chop iRto very small pieces some cold roast beef. 	Cut up</p>



<p>a few boiled Irish potatoes, and mix them with the beef. Add two finely-minced onions and one table-spoon of butter. Season to suit the taste, with pepper and salt. Mix the</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>whole thoroughly. Put it iuto a frying-pau with a little water, and let it simmer for eight or teu miuutes. Slices of bread laid in the dish after it has been served, is an improvemeut.</p>



<p>BROILED PICKLED BEEF.</p>



<p>The beef must first be pickled by the receipt" Pickle for Beef." Take a nice steak piece aud parboil it ; <then cut it iuto thiu slices, broil, aud season with butter and pepper.</p>



<p>BEEF TONGUE B OILED.</p>



<p>Lay the tongue in water to soak over night. Immediately after breakfast, put it iu a pot of cold w(1.ter, over a moderate fire. Let it boil slowly for five or six hours. In carving, cut across the tougue iu thin slices. This is a very nice dish for tea wheu eaten cold.</p>



<p>A BEEF STEW.</p>



<p>Take three pounds of the lean of beef, put it in a pot of water, and set it oyer a moderate' fire. Add one quart of peeled tomatoes, one piut aud a half of ochra, cut iuto thiu slices, three finely-minced onions, and a half dozen ears of corn scraped from the cob. Season with salt aud pepper, and add a lump of butter the size of (1. hen egg. Let the whole stew together for four hours, or !1Iltil the vegetables become a thick mass.</p>



<p>Cow HEEL, TO FRY.</p>



<p>Put the feet in a pot of water, and sC(1.1d them over the fire for one honr. Now remove the hair, place them in hot ashcs, and let them remain one or two minutes; then take off the hoof, which cau readily be done. W(1.sh the feet nic;:ly, and put them in a pot of water, with a sufficiency of salt to season them. Let them boil until they become a jellied mass; then remove them from the fire, aud take out the</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>uones. Sprinkle with flour, and fry in larcl, until brown. Just before serving add vinegar to the taste.</p>



<p>TRIPE TO PREPARE AND COOK.</p>



<p>The tripe must be scraped am] washed until perfectly dean; then boiled in salted water until tender. When done, put it in a jar of vinegar. It may be eaten from the vinegM' eolcl, or cut in small pieces and fried plain or in batter.</p>



<p>LIVER PUDDING.</p>



<p>Boil the head thoroughly and extract the bones; also boil the liver until quite done. Chop and mix them well, and season them like sausages. Add a small quantity of lard. Skins must be prepared and stu/red with the mixture as yon "auld sausages.</p>



<p>FRIED LIVER.</p>



<p>Let the liYer soak in salt ancl watcr for several hours, before frying. Then cut it up in thin slices, dredge it with flour, and put it in the frying-pan with some hot lard. Let it remain until weU clone, turning once or twice while cooking. Season with peppel' and a little more salt. Mix flour and water for graVy, pour it in the pan, and let it remain for a few minutes.</p>



<p>K N"GCKLE o~-V EAL STEWED.</p>



<p>Cut a knuckle of veal into several pieces, dredge it with flour, and fry it until it becomes a light brown. Then put it into a saucepan with three pints of boiling water, and let it stew over a very slow fire for nearly threQ hom·s. .Add a bunch of sweet herbs, salt, and a little red pepper. When it is clone, take it up and pour the sauce over it.</p>



<p>VEA.L WITTI OYSTERS.</p>



<p>Taketwo pounds of veal cutlets and cut them into thin slices. Dredge them with flour, and put thelli into a fryingpan with hot lard. When they are about half done, add one</p>



<p>VERSTILLE'S SOUTIIERN COOKERY.</p>



<p>pint and a half of fine oysters, with their liquor thickened with a little flour. Season the whole with salt and pepper, and continue the frying until the veal and oysters are both</p>



<p>	done. 	Send it to the table in a covered dish, and eat while</p>



<p>	hot. 	</p>



<p>		R OA.sT M UTTON OR LA.MB.</p>



<p>The hind quarter-is the most choice piece for roasting. Rub it well with salt. With a sharp knife make incisions to the bone, and fill them with a dressing made of stale bread, one or two onions finely minced, a table-spoon of butter, a sprig of parsley, salt and pepper. Roast it slowly for three hom·s. Baste it frequently, and let it make its own gravy ..</p>



<p>M UTTON CIIOPS.</p>



<p>Wash your chops nicely, and wipe them dry. Dredge them with flour, and sprinkle salt over them. Place them on a gridiron over bright hot coals, first greasing your bars. Tum them frequently while cooking. After you have taken them off, pour melted butter over them, season with pepper, and eat while hot.</p>



<p>BOILED MUTTON.</p>



<p>Wash yom' piece, and put it in a pot of cold water, with a small handful of salt, and a pod of red pepper. Let it boil slowly from three to fom' homs. Serve with drawn butter sauce.</p>



<p>BROILED M UTTON.</p>



<p>Take some roast mutton cooked rare, cut it in thin slices, and sprinkle with salt and pepper. Place the gridiron over hot coals, and grease the bars. Lay your mutton upon it, and turn it once or twice before taking it off. When done, pom melted butter over it.</p>



<p>MUTTON HA.sH.</p>



<p>For Mutton Hash see Beef Hash .</p>



<p>•</p>



<p>VERSTILLE'S SOUTHERN C·OOKERY. .</p>



<p>MUTTON AND TOMATOE Pm.</p>



<p>Cover the bottom of a pudding-dish with bread . crumbs, then a layer of cold roasted mutton cut in small pieces, a layer of sliced tomatoes, another layer of crumbs, and one of meat. Season highly with pepper, salt, and butter; bake brown and serve hot.</p>



<p>STEWED VENISON.</p>



<p>For this purpose the backbone is the best selection. Cut it into several pieces. Put it into a stewpan with just enough water to cover it. If it should become too dry, add boiling water. Put in a bunch of sweet herbs, an onion finely minced, salt, bllLek pepper, and a pod of red pepper. Just before serving; thicken with flotu, and add a table-spoon of butter.</p>



<p>BROILED VENISON.</p>



<p>Place your gridiron over bright hot coals. Cut the venison into thin sliccs, and put it on to broil, first greasing the bars. Let it get well done, but not dry. ,VhUe hot, season with salt, peppel', and butter.</p>



<p>ROAST PIG (WHOLE).</p>



<p>A pig four or five weeks old is tile best age for roasting . whole. Clean it, and prepare it as usual, leaving on the head</p>



<p>and feet. Make a stuffing as you, would for a turkey; fill</p>



<p>the pig with the same, and sew it up; then roast slowly.</p>



<p>FRIED PORK.</p>



<p>Take one fresh egg,. and beat it ; add a. half gill of sour milk, and a sufficient quantity of flom to make a batter. Cnt the pork into thin slices, and fry it in the usual manner. Then dip the pieces in the batter, which will of course adhere; replace them in the fat, and after a little more fryiug, a light cake will inclose the meat. This is a very nice dish.</p>



<p>4</p>



<p>38 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>ROAST PORK.</p>



<p>Pork is nicer to be salted one day before roasting. Ifyou' intend to use 'it fresh, sprin.kle well with salt. Place it in your baking-pan with very little water, and a pod of red pepper. Have!L moderate fll'e, and let it roast from two to three hours. Baste frequently, while cooking. If your meat is fat, pour off some of the grease in the pan, before making gravy. Then mix some browned flour and water to a thin paste, and pour it in your pall to make gravy. Let it cook several minutes before serving.</p>



<p>BOILED PORK.</p>



<p>A piece of pork for boiling, should always be salted a day or two before it is used. Then put it in a pot of cold water, with a pod of red pepper. Place it over a moderate fire, and let it boil slowly for three hours. The scum should be taken off as it dses.</p>



<p>SPARE Rms. These are more conveniently cooked and eaten, when cut across the bones, into small pieces. Put them into an oven, wit)1 a slow fire, 'and Iet them cook until half done. Then take them out, and broil them until well done, turning them frequently. Season highly with pepper. Some persons prefer them baked. By that means all the drippings can be saved; and used for frying, and other purposes. Pork is extremely unwholesome when rare, and should always be thoroughly cooked.</p>



<p>SOUSE.</p>



<p>Have one hog or pig's head and eight feet, very nice and free from hair. If they are not so when you get them, make a tolerably strong lime water, spy, two handfuls of lime in water enough to covel' them well, and put them in it. After they have soaked in the ·lime water ten or twelve hours, soak</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>them in strong salt and water twenty-four hours. On the morning of the day they have soaked twenty-four hours, take them out, and scrape them well with a knife. -Wash them in clean water a little warm, and put them on in a large quantity of water to boil. A tin boiler is the best kind of a vessel to use. Let them boil until they come to pieces. Pick out all the bones, :llld chop the meat as fine as sausage-meat. Season with salt and pepper to your taste. Put it in a pan or flat bowl, with a large plate on top, and the bottom of the plate resting on the meat. Put two or more flat-irons in the plate to press it. The next morning, cut it up into pieces, and put it in good vinegar. If the vinegar is very strong, add a-little water to it.</p>



<p>PIG HEAD PIE.</p>



<p>Boil the head, and hash it very fine together with t,he brains. Add salt, butter, and pepper. Line a deep bowl or pan with puff paste, put ill the head aud liquor, aud over it, :t top crust. Cut a slit in it to prevent the liquor from running out. Set it in an oven, and let it bake with a moderate fire until brown.</p>



<p>PIG HEAD AND HASH .</p>



<p>Have the head very nicely cleaned and free from hail'. Put it in a vessel to boil, with a table-spo,on of salt, and keep it well covered with water. Let it boil four hours, 01' until thoroughly done. At'the same time, put the liver and lights in a stewpan, and set them over the fire. When cooked, take them out, chop them up, and return them to the-liquor in which they were boiled. Season with pepper, salt, a spr,ig each of parsley and thyme finely chopped, and a small bit of butter. Thicken with flour. Lay the head iJ~ a dish, and over it spread the hash.</p>



<p>HOG'S BRAINS, TO COOK.</p>



<p>Put the brains in salt and water, and let them remain a</p>



<p>40 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>short time to extract the blood. Then put them in a vessel, with a little grease, and set them over the fire to fry. 'When about half done, break an egg into them, and season highly with salt and pepper. Do not let them get very brown. This is a delicious dish.</p>



<p>BARBECUED PIG.</p>



<p>The first thing to be done, is to have a hole dug in the ground four feet long, about two and a half wide, and one and a half deep. A small pig should be selected, and one not vcry fat. Have it killed and cleaned late in the afternoon. Very early on the next morning make a fire of oak bark, to have a few coals to begin with. Have ready tln'ee or four small sticks of white-oak, just long enough to stretch from one side of the pig to the other. Then fasten them on the inside, at regular distances apart, making the pig perfectly flat. Then have two poles, and tie the two legs of each side to a pole. Put very few coals in the hole, ano place the pig over it. Be very carefnl not to have too much fire. For the first tln'ee hours, it should be constantly basted with salt and water. Gash the fleshy part, 'as the heat will then penetrate better. Then make a very strong seasoning of vinegar, salt, red and black pepper, and three quarters of a pound of lard or butter. Baste the pig continually with this mixture, using a mop, and turn it frequently. From one half to three fourths of a day should be consumed in cooking. When done, it should be a dark rich brown.</p>



<p>SAUSAGE lIiEAT, No. 1.</p>



<p>The best proportions are, to everyone hundred pounds of chopped llfeat, three pounds of salt, ten ounces of sage, and' fOlirteen ounces of red and black pepper mixed.</p>



<p>/</p>



<p>SAUSAGE MEAT, No.2.</p>



<p>Cut up hams and shoulders, and then chop the pieces finely. Season with salt, red pepper; ground ginger, and sage, to the taste.</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>SAUSAGE MEAT, No.3.</p>



<p>To twenty pounds of meat add nine ounces of salt. To each pound of meat add one large teaspoon of sifted sage mixed with a little summer savory, and a half teaspoon of black pepper.</p>



<p>FRIED SAUSAGES.</p>



<p>Make your sausage-meat into small cakes, and fry them without butter or lard -they must be turned while cooking.</p>



<p>BnoILED SAUSAGES.</p>



<p>For the pm'pose of broiling, you must always use sausages in skins. Place your gridiron over hot coals, grease the bars, and lay on the s'ausages ; let them cook until thoroughly done, frequently tmning them.</p>



<p>BOILED HA~I.</p>



<p>Wash the ham thoronghly in soap and water. Rinse it, and set it over the fire, in a 'pot of cold water, to boil. Let it boil from three to four hours. Take off the skin, and sprinkle 'pepper over it in spots. Garnish the dish with parsley.</p>



<p>BnoILED HAM.</p>



<p>Cut the ham in thin slices crosswise to the bone. Wash it well, and place it on a gridiron over some bright coals. Do not let it cook too much, as it will become dry. When it is done, season with pepper and butter.</p>



<p>FRIED HliI AND EGGS.</p>



<p>Have your frying-pan hot. Cut your ham in thin slices. and put it in' thc pan to fry. When it is clone, take it out and lay it in a dish. Break your eggs into the pan without removing the grease. Let them fry until brown on one side. Do not turn them. Take them out and lay an egg on each slice of ham. Sprinkle pepper over the whole.</p>



<p>-I'</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>HAM AND EGGS JUMBLED.</p>



<p>Fry very small bits of ham until well done. Let the ham remain in the pan, and break your eggs into it. Stir all the while until done. Season with pepper.</p>



<p>STUFFED, HA~I, No. 1. Have the half of the stuffing of sprouts, the other half of eschallots aud parsley. Add to it pepper, and a small piece of butter. Wash the ham and put it on to boil. , Vhenllalf done, take it off. Witll a sharp knife, now make incisions to the bone, and fill them with the stuffing. Set -it in an oven to bake. . 'When done, spread the yolks of two eggs over it, and npon the egg sift bread crumbs until they are a quarter of an inch tllick. Set the ham back into the oven to brown.</p>



<p>STUFFED Hur, No.2.</p>



<p>Take a Inrge, well-shaped ham, and boil it until nearly done. Then remove tile skin, aud while it is warm make deep incisions with a sharp knife all over the ham. As you make the incisions, stuff them. The stuf)3ug must be made ofa large handful each, of parsley, th}:me, and mustard leaves, a small onion, pepper, nutmeg, and cloves, to the taste, [md a quart or more of grated light bread. The spices must be ground, and the herbs finely minced. After you have stuffed the ham, take the yolks of six hard-boiled eggs, and make them into a paste with winc or bl'andy and some grated bread. Spread it ovcr the ham, and set it in the oven to brown. It will take an hour or more. Use for the paste the best of win6 or brandy.</p>



<p>HAM COOKED WITH MUSTARD.</p>



<p>Slice and broil the ham in the usual manner j while 'cooking, baste it well with a mixture made of mustard, vinegar, and black pepper. Serve hot.</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>HAM AND POTATO BALLS. 1I1ix together two cups of boiled mashed Irish potatoes, three fourths of a cup of boiled grated ham, nud two smnll onions chopped fine. Add pepper, a dessert-spoon of butter, and the yolk of an egg.. Make out the mixture into cakes, and fry.</p>



<p>MINCE MEAT FRITTERS.</p>



<p>With a half pounel of mince meat, mix two heaping tablespoons of fine bread crumbs or a table-spoon of flour, two wellbeaten eggs, and the strained juice of half a lemon. Mis: these well, and drop the fritters with n dessert-spoon into hot lard. Fry from nine to ten minutes. Drain them, and send them to the table hot.</p>



<p>MINCE MEAT FOR BREAKFAST .</p>



<p>Take equal quantities of cold cooked beef and Irish potatoes, and chop them very fine. Mix them, nnd season with salt, pepper, and grateelnutmeg. Put a small tnble-spoon of lard in a frying-pan, set it over the fire, turn in the beef and potatoes, and stir occasionally. Let it remnin until it becomes thoroughly heated.</p>



<p>F ORCE MEAT, No. 1. One pound of beef, and a half pound of suet, chopped very fine and mixed. Add salt and pepper, and fry it in cn\;:es.</p>



<p>F ORCE ·MEAT, No.2. Crumbs of brend, parsley, fat bacon, suet, n bit of fresh bntter,' a little cream, an egg, a bit of onion, a vcry little marjoram, pepper, snIt, and nutmeg.</p>



<p>ROAST T URKEY.</p>



<p>As soon as yon hnve killed your tUl'key, pick off the feathers, cnt a hole in the side just below the brenst-bone, and remove the inwards, taking care to reserve the heart, gizznrd,</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>and liver. Pass your turkey rapidly over a .blaze several times, to remoye the very fine feathers. Wash it thoroughly, and put it in salt and water to remain until the next day. In the morning, make a dressing of bread crumbs, a bit of butter the size of a hen's egg, two onions finely minced, parsley, thyme, pepper, and salt. Make your dressing very moist with watcr; if dry, it will bake in a solid, hard cake. Fill your turkey with the dressing. Ifyou have a roaster, put it on the spit, and secure it with the skewers. Have your roaster a considerable distance from the fire, until the turkey is heated through; then gradually increase the heat. Baste frequently with butter or lard. Put the heart, gizzard, and liver, into a stewpan to boil. When done, make a gravy of some of the liquor in<which they were boiled, and a little flour. The flour should be browned. Ifyou have no roaster, you can bake your turkey in an oven. Let itl"oast from three to four hpurs. A dressing made of Irish potatoes, seasoned with pepper and salt, is very nice.</p>



<p>BOILED T URKEY.</p>



<p>Prepare it as you would to roast. llfake your dressing, fill the turkey, and set it over the fire in a pot of water to boil. Drop a bunch of sweet herbs into the pot. Boil it slowly for two and a half hours. When done, serve with drawn butter sauce.</p>



<p>TURKEY HASH.</p>



<p>Take cold roast turkey, cut it up into small pieces, and pu. it into a saucepan with water enough to cover it. Let it stew twenty minutes. Add pepper, salt, and a table-spoon of butter. Just before. serving thicken with flour.</p>



<p>STUFFING FOR A ROAST TURKEY.</p>



<p>One CllP of bread crumbs, two of beef suet finely minced, a little parsley parboiled and finely sm'ed, a third of a teaspoon of lemon-peel, a few sprigs of thyme, a very little</p>



<p>VERSTILLE'S SOUTHEl~N COOKEl\Y.</p>



<p>nutmeg, pepper, and salt. Mix the wholc wcll Fill the turkey, aud theu work up what remains into fine balls with au egg, and serve up with the turkcy.</p>



<p>ROAST DUCK.</p>



<p>For roast duck see Ro(~st T"Tkey.</p>



<p>ROAST CHICKEN.</p>



<p>Kill the chicken, scald it, and whilc hot, pick off the feathers. Then.prepare, and cook it as you would roast turkey.</p>



<p>CHICKEN PIE.</p>



<p>Kill, scald, and pick the chickell. Joint it, wash the pieces nicely, aud put them over the fire in a stewpan, with sufficient water to cover them. Add a teaspoon of salt. I-lave ready some pie-crust, and line a pan or deep bowl with the same. ' '''hen the chicken is half done, take it off with the liquor, and add to it a heaping table-spoon of butter, and some pepper. Then put it in your bowl or pan, and lay on an upper</p>



<p>crust. Perforate the top with a fork, or cut a slit in it, to</p>



<p>	prevent the liquor from runuing out. 	Set it in a moderate</p>



<p>	oven, and let it bake uutil brown. 	</p>



<p>	FRIED 	CHICKEN. 	</p>



<p>Joint your chicken, wash it well, and lay it in salt and water. Let it remain for several hours. Then wipe it dry, dredge it with flour, and put it in a frying-pan with some hot lard. Turn it while cooking, and let it fry until brown. Flour, mL'>:ed with milk, pepper, salt, and .parsley chopped fine, makes a nice gravy.</p>



<p>BROILED CmcKEN.</p>



<p>Split the chicken down the back. Put it in salt and water, amllet it remain for several hours. Then put it in an oven, and bake until half done. Place it on thc gridiron over some coals, and turn it severaI'times while broiling. When done,</p>



<p>4G VEilSTlLLE'S SOUTHERN COOKERY.</p>



<p>season with peppel' and butter. When broiled without baking, it should be done very slowly.</p>



<p>. DRESSING FOR A FOWL, No. 1. Milk, flour, one or two eggs, sliced onion, pepper, salt, butter, (md Irish potato. Make it as thick as batter-cake batter, and fry it in hot lard.</p>



<p>DRESSING FOR A FOWL, No.2. Slice some light bread, spread butter on the pieces; and season with pepper and salt. Dip the pieces in wine, and stuff the fowl, without breaking the bread any more than can be avoided. BATTER FOR GmCKEN, No. 1. Cut up your chicken, wash the pieces nicely, and dry them with a cloth. Sprinkle them with salt and peppel'. Make a batter of half a loaf of grated bread crumbs, one pint of milk, three eggs, red pepper and salt. Dip the pieces of chicken in the batter, and fry them in boiling lard.</p>



<p>BATTER FOR CHICKEN, No. 2.</p>



<p>Beat two eggs and add to them a half pint of milk; stir in flour enough to make a stiff batter, a pinch of salt, and a small quantity of finely-chopped parsley. Wipe the pieces of chicken dry, season with salt and pepper, dip them in the batter, and fry in hot lard</p>



<p>PILAU.</p>



<p>Put one chicken, with the heart, gizzard, and liver, into a pot, fmd covel' with water. Add a slice 01' two of fat bacon, and set it over the fire to boil. When the chicken ill tender, take it out of the pot, and set it where it will keep warm. Wash a half pint of rice, and add it to the water in which the chicken has been boiled. Season highly with salt and pep</p>



<p>VERSTlLLE'S SOUTHERN COOKERY.</p>



<p>per. After the rice is done, put it in a flat dish, alldlay the chicken on the top.</p>



<p>FRICASSEE CHICKEN.</p>



<p>Cut up a young and tender chicken as if to fry. 'Scason highly with salt and pepper, and stew it until nearly done; then pour off the liquor, dredge the chiCken with flour, and fry it with onions cut into small pieces. Make gravy of flour and the liquor in which the chicken was stewed.</p>



<p>STEWED CHICKEN.</p>



<p>Cut up the chicken as if to fry. Put it in a .saucepan with water enough to cover it, and season with salt, black pepper, and one poer of red pepper. "If it should become too dry, add a very little hot water. When the chicken is cooked, add a table-spoon ofbutter, and two hard-boiled eggs finely chopped.</p>



<p>CHICKEN AND DmlPLING.</p>



<p>Cut up the chicken as if to fry. Into a large saucepan or pot containing as much water as will nicely cover the chicken, put two or three slices of lean and fat meat, and let it boil until the meat is cooked; then add the chicken, together with a sprig of parsley and thyme, salt and pepper. While the chicken is cooking, make a quart of flour into biscuit dough, roll it very thiu, and cut into small square pieces; when the chicken is done, add to it a half gallon of milk and the pieces of dough. Let all boil together until the dumplings are cooked; then serve hot.</p>



<p>CHICKEN SALAD, No. 1. Put one chicken in a pot of water, and set it over the fire --1;oboil. 'When it is thoroughly cooked, remove the skin and bones, and chop the meat finely. Add to it the whites of fh'e eggs cut into fine pieces, and three or four heads of .chopped celery. Then rub the yolks of the five eggs to a paste with olive oil, and add salt, pepper, vinegar, mustard, and Worces</p>



<p>VEItSTH.LE'S SOUTElEItN COOKEIty.</p>



<p>LeI' sunce, to the tuste. Pour the chessing over the chicken just before it is to be eaten. Observe the above proportions in making u greater or less quuntity.</p>



<p>CHICKEN SALAD, No.2. Two common-sized fowls, six hard-boiled eggs, a half pint of vinegul', u hulf pou!ld of melted butter, two bunches of celery, a hulf teaspoon of cayenne pepper; salt, black pepper, and musturd, to the taste. Boil the fowls, und when cold pick the meat from the bones, taking out all the skin of the chicken; then chop the meat very fine and add the celery, ulso chopped fine. Mash the eggs, butter, mustard, pepper, salt, und vinegar well together, and then mix the fowl with the seasoning.</p>



<p>BRUNSWICK STEW.</p>



<p>Joint one chicken, and put it in a stewpa)l with sufficient water to cover it. Iminediately add eight or ten tomatoes cut up, three or four ears of green corn scraped from the cob, four or five Irish potatoes, and salt. Put it on at an early hour, und let it stew until it becomes a jelly. Before dishing, add butter and pepper.</p>



<p>To STEW PIGEOKS. Quarter them, and put them into a stewpan with a little water and salt. Put a close cover over them. When nearly done, add u bit of butter and some pepper. When quite done, tuke them out und lay them in a hot dish. Thicken the gravy with flom and a beaten egg. Add chopped parsley; und more butter. Cream is a great improvement. When the gravy is made, return the pigeons to the stewpan, and let them remain for a few minutes.</p>



<p>PIGEONS IN PASTE.</p>



<p>Season them with pepper and salt. JIiluke a rich paste, and roll each pigeon tightly in a piece of it. Tie them separately</p>



<p>VE~STILLE'S SOUTHERN COOKERY.</p>



<p>in a cloth, taking care no.t to break the paste. Boil them gently an honr and three quarters, in a good deal of water. Lay th!,)m in a dish, and pour over them gravy made of cream, parsley and butter:</p>



<p>BROILED PA~TRIDGES.</p>



<p>·Split them down the back. Broil and season them as you would young chickens.</p>



<p>BARBECUED RABBIT.</p>



<p>Prepare the rabbit to cook, lay it in salt and water, and let it remain six or eight hours; then put it in an oven with a slow heat, and baste it frequently with lard, waier, and a small quantity of salt, mixed together. When about halfdone, remove it to a gridiron, and baste again very frequeutly with a sauce made of the following ingredients, viz.: One cup of viI!egar, a heaping teaspoon of salt, a half teaspoon of ground black pepper, two pods of red pepper, and one heaping teaspoon of butter. The rabbit, to be nice, must be cooked very slowly.</p>



<p>CROQUETS.</p>



<p>Chop together until very fine, some cold fowl and. fresh meat of any kind, with an equal quantity of fat ham. Add one third as much stale grated bread, and a lump of .butter. Season to the taste wi.th salt, pepper, grated nutmeg, mustard, and 'Worcester sauce. Knead it well, and make into round cakes. Dip ihem in the beaten yolk of an egg, cover them with bread crumbs and fry them a light brown.</p>



<p>CABBAGE A.l'1D SAUSAGES.</p>



<p>Select a fine, hard head of caobage, and with a sharp knife cut out the cabbage in holes the dze and shape of your sausages; then put the sausages in the holes, and set thc cabbage in a small pot and cover with water; add one table-spoon of butter and one of lard. Let it boil until tender, seasoning with salt and pepper to the taste.</p>



<p>G</p>



<p>SAUCES..</p>



<p>DRAWN BUTTER SAUCE.</p>



<p>Put two thirds of a pint of water in a saucepan, and set it over the fire to boil. 11ix to a paste, three teaspoons of flour with a little water; when the water in the saucepan boils, add the flour, stirring well. Let it boil a few;minutes, :l.nd then add a heaping table-spoon of butter.</p>



<p>EGG SAUCE, FOR SALT FISH.</p>



<p>Chop into very small pieces all the yolks and half of the whites of four hard-boiled eggs. Put them into a sauce tureen, and pour upon them melted butter. Stir them well tOgether.</p>



<p>HORSERADISH SAUCE, FOR FISH.</p>



<p>Stew an onion in a little gravy until soft. Add one teaspoon of grated horseradish, and one each of vinegar and lmtter. Stir all well together over a fire.</p>



<p>HORSERADISH SAUCE, FOR ROAST BEEF.</p>



<p>Mi....: together two table-spoons of gmted horseradish, one table-spoon of made mustard, and one dessert-spoon of brown sugal'. Add vinegar until it is as thin as "drawn butter sauce,"</p>



<p>HORSERADISH SAUCE, FOR HOT OR COLD MEAT•</p>



<p>• Mb;: together one dessert-spoon of mustard, two tablespoons of vinegar and three table-spoons of cream, Season with salt, and add grated horseradish till of the consistence best suited to yom taste., 50</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>CINNAUON SAUCE.</p>



<p>. Put one pint of water in a saucepan and set it over the fire to boil. Mix to a paste three heaping teaspoons of flour with a little cold water, and when the water 1n tile saucepan boils, add the flour, stirring well. Let it boil a few minutes, and then add two teacups of sugar, a heaping table-spoon of butter, one table-spoon of ground cinnamon, and two tablespoons of Madeira wine.</p>



<p>OYSTER SAUCE.</p>



<p>Have your oysters good, and give them one boil in their own liquor. Then take the oysters out, and add to the liquor two or three blades of mace, some melted butter,·and also a little thick cream. Return the oysters tq the saucepan. Let them come to a boil, and then take them from the fire.</p>



<p>SAUCE FOR LOBSTER.</p>



<p>Put one table-spoon of spice into two thirds of a pint of water; and boil it until the water is flavored. Then strain the water, and set it back over the fire. Adcl salt, pepper, and butter, and thicken with a little flour. Let it boil three or four minutes, and then remove it from the. fire.</p>



<p>SAUCE FOR B OILED TrrPE OR COW I-lEEL.</p>



<p>Stir into a half pint of melted butter, a table-spoon of made mustard, a teaspoon of black l)epper, a half teaspoon of brown sugar, and a little" garlic vinegar."</p>



<p>SAUCE FOR SALAD.</p>



<p>Rub a liard-boiled egg Until it becomes smooth. Add to it a raw egg, with a little water, one teaspoon of salt, one of cayenne, one of black pepper, one of mustard, one tablespoon of vinegar, and five of ·rich cream.</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>SAUCE FOR PUDDING, No. 1. Stir to a cream, one teacup of butter and two of brown sugar. Then ad<l a glass of wine and some nutmeg. Ifyori wish a liquid sauce, heat two thirds of a pint of water boiling ho~. Mix two 01' three teaspoons of flour with a little water, and stir into the boiling water. As soon as it boils up, ;,dd it to the butter and sugar, stirring well.</p>



<p>• SAUCE FOR PUDDING, No.2.</p>



<p>Stir to a er~am six heaping table-spoons of loaf sugar and a half pound of butter. Then add . one egg, one wineglass of wine, and one grated nutmeg. Mix all together, set it over the fire, and let it boil.</p>



<p>SAUCE FOR PUDDING, No.3. One teacup of sweet cream, a half pound of sugar, nearly a quarter of a pound of butter; also nutmeg, wine; and brandy, to suit the taste. Stir the cream and sugar well together. M.elt the butter, let it stand awhile, and then add it to the cream and sugar. Simmer over a slow fire for fifteen minutes, and then add the brandy, wine, and nutmeg.</p>



<p>PLAIN RAUCE, FOR PUDDING.</p>



<p>Stir to a cream three table-spoons of brown sugar, a little more than a table-spoon of butter, and a half table-spoon of f1om'. Add a gill of boiling water, and stiL' until all is melted; then set it over the coals long enough to boil up. Add :' ess. of lemon."</p>



<p>RICH SAUCE, FOR PUDDING.</p>



<p>To fom large table-spoons of fine white sugar, add two table-spoons of butter, one of flour, and stiL' the whole to a . cream. Add the white of an egg, beaten to a stiff froth, and one gill of boiling water, stirring the mixture very fast: Flavor with essence, or grate nutmeg over ·the top, ,as you. like.</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>CREAM SAUCE, FOR PUDDING.</p>



<p>Take one pint of cream, and make it-quite sweet with loaf sugar. Flavor with nutmeg.</p>



<p>BUTTER AND SUGAR SAUCE, FOR PUDDING.</p>



<p>Cream together one cup of butter and two of sugar; then add one table-spoon of Madeira wine, and stir well: Grate nutmeg over it.</p>



<p>ESCIIALLOT SAUCE, FOR MUTTON OR BEEF.</p>



<p>Take two table-spoonfuls ofthe liquor inwhich the meat was boiled, and mix with it two spoonfuls of vinegar, two eschallots cut into very fine pieces, and a little salt. Put this mixture into a saucepan, with a bit of butter rolled in flour. Let it'stew fv< a few minutes.</p>



<p>WINE SAUCE, FOR VENISON.</p>



<p>Boil together a gill of claret wine and the same quantity of plain gravy.</p>



<p>SHARP SAUCE, FOR VENISON.</p>



<p>Si=er very gently one pint of vinegar and a quarter of a pound of loaf sugar. Skim it carefully, and pass it tln'ough a sieve.</p>



<p>CELERY SAUCE.</p>



<p>Cut two heads of celery into small pieces-; put them into a pint and a half of water, and boil until tender. Then add a half tumbler of cream, salt, pepper, and a small lump of butter rolled in-flour. Let the whole stew gently for five minutes. This is to be used with boiled fowls.</p>



<p>ONION SAUCE, No. 1.</p>



<p>Peel the onions, put them in cold water, and set them over the fire. When they boil, pour off the water, and fill the saucepan with boiling water. Do this several times, to ex</p>



<p>6'</p>



<p>54 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>tract the strength of the ~mions. When they will peel, beat them through a sieve. Add broth, cream, 01' thicken,ed milk, butter and flour. Warm the whole together.</p>



<p>ONION SAUCE, No.2. Boil ten or twelve large onions. While boiling, change the water. When done, cut them up into very small pieces, and put them in a saucepan, with a quarter pound of butter and three table-spoons of creatn. Let the whole boil for a few minutes. Use this sauce with ducks 01' mutton.</p>



<p>COllWON SAUCE.</p>



<p>A half pint of plain melted butter, with a table-spoon of catsup.</p>



<p>ApPLE SAUCE.</p>



<p>Pare and core one quart of good apples. Put them' into a baking-pan with two table-spoons of water. Lay a plate over them, and set them in a moderate oven. When soft, take them out, beat them smooth, and add a small tablespoon of butter, and sugar to the taste.</p>



<p>BROWN SAUCE.</p>



<p>Melt five ounces of butter in a saucepan, and add to it one ounce of flour. Stu' until it is of a brown color, and then add boiling water until it is the consistence of thin cream. Season with pepper and salt.</p>



<p>TO~IATO SAUCE, No. 1. To one pint of stewed tomatoes, add four eggs, six crackers, a piece of butter the size of' a walnut, pepper and salt to the taste, and a little vinegar.</p>



<p>TOMATO SAUCE, No.2. Take one pint and a half of tomatoes, peel and chop them , fine. Add to them two or three table-spoons of flour, [md milk enough to make a batter like fritters. Put them on to</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>stew, and while they are cooking, drop ill an onion tied in a thin rag and mashed. Then add one table-spoon of butterl pepper and salt.</p>



<p>TOMATO SAU0E, No.3. Season your tomatoes with pepper and salt, and bake them until they resemble a marmalade. Then add a little flour or grated bread crumbs, a little broth or water, :;md stew it gently ten minutes.. Add, without melting, one dessertspo.on of butter. TOMATO SAUCE, No.4. Peel and lay the tomatoes in a saucepan. Put on the lid and set it over the fire. After the juice has freely stewed out of the tomatpes, sprinkle into them a little salt, pepper, some flour or bread crumbs, and a few shavings ot butter. They are better cooked in a dish that you can brin& on the table.</p>



<p>VEGETABLES.</p>



<p>BOILED ASPARAGUS.</p>



<p>Select fine large stalks, about sL... or eight inches inheight, and cut them just below the surface of the earth. .scrape them nicely; wash and put them in a saucepan with water enough to cover them, together with a little salt. Let them boil until tender, Then take them up; drain and lay them .in a deep dish, and pour melted butter over them.</p>



<p>FRENCH ASPARAGUS.</p>



<p>Boil the 'heads and tender part of the stalks, and chop them into fine pieces together with a boiled onion. Add the beaten yolk of an egg, salt and pepper. Beat it up, and serve on toasted bread, with melted butter pOUl'ecl over it.</p>



<p>ASPARAGUS AND EGGS.</p>



<p>Toast a slice of bread; butter, and lay it on a deep dish. Beat fom eggs until light, and add to them two ounces of butter. Put them in a saucepan to 'COOIL When done, take them out and lay them on the toast. In the mean time, boil some tender asparagus; 'drain, and lay it on the eggs.</p>



<p>BURR ARTICHOKES.</p>



<p>Wash the artichokes, and boil them in a pot 'of water with a small qua~tity of salt, until tender. Make a sauce as' in "Salsify, No.4," to eat them with. When you eat them, take off each leaf, dip the large end in the sauce, and eat</p>



<p>. \.</p>



<p>only the soft, pulpy part. .</p>



<p>BOILED BEETS.</p>



<p>Wash, but do not cut them, as it would destroy their</p>



<p>fill</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>sweetness. Put. them on to boil, in a sufticiency of water, and let them cook from two to thl'ee hours, or until they m'e perfectly tender. Then take them up, peel and slice them, ane! pour vinegar over them.</p>



<p>SNAP BEANS.</p>



<p>With a knife, take off the ends of the beans, and the strings on the sides. Then cut each one in two or three pieces. Put them in water to boil, and throw in a little salt. Let them boil for 'one hour and a ha1f. Then ·drain them, season with· pepper, more salt if necessary, butter, and two or three table-spoons of sweet cream.</p>



<p>LIlIfA BEANS.</p>



<p>Shell, wash, and boil the beans in water, with a little salt, for two hours. Then drain them, and season with pepper ·and butter.</p>



<p>DRillD LniA BEANS.</p>



<p>They must be washed and soaked in cole] water one night before cooking. In th~ morning, put them on to boil immeeliately after breakfast. To get well done, they will require fl'om six to eight hours. .A little salt must be thrown in the water. When done, drain them, and season with pepper and butter.</p>



<p>BOILED CABBAGE.</p>



<p>Take a fine, large head, quarter and wash it thoroughly in three or four waters. If you are boiling bacon' for dinner, put it in the pot with that, and let it boil for three quarters of an hour. Some persons prefer clear water with a little salt, changing the water once while cooking. When done, drain it, and season with butter.</p>



<p>CABBAGE COOKED WITH ·CREAn!.</p>



<p>Take one good head of cabbage, cut out the stalk, and boil it in'water with a little salt, until tender. Rub together</p>



<p>VERSl'ILLE'S SOUTHERN COOKERY.</p>



<p>one large table-spoon of butter and one dessert-spoon of flour. Then add pepper, salt, and a half l;int of milk: Set it over the fire, and let it get hot. Press all the water out of the cabbage, and then stew it in the mixture you have prepared, until quite tender . .</p>



<p>CABBAGE PUDDING.</p>



<p>Cut out the centre of a cabbage, and chop fine. Then mix with it minced fat meat; butter, light bread, pepper and salt. Fill the cabbage with the mixture, tie it up and boil it.</p>



<p>KROUT.</p>



<p>Qunrter a nice head of cabbage and put it on to boil in dear water, with a little salt. When thoroughly done, take it up, drain and chop it very fine. Return it to the vessel in which it was cooked, with sufficient vinegar to thoroughly saturate the cabbage, and then season highly with pepper and salt. Add one table-spoon of butter and let it remain over the fire for a few minl,ltes. Send it hot to the table.</p>



<p>CORN, TO BOlL.</p>



<p>Strip the ears, pick off the silk, and put them in a pot of water, with some salt. Let them boil half an hour. When done, cut ·off the COl'll from the cobs ancl season it with butter, pepper, and more salt if necessary.</p>



<p>GREEN CORN PUDDING, No. 1. Mix together two quarts of grated green COl'll, one quart of milk, 'three fresh eggs, one table-spoon of sugar, one ounce of flour and a half table-spoon of salt. Put it in a deep dish, and bake for three or four hours. It must be as thick as egg bread.</p>



<p>GREEN CORN PUDDING, No.2. To one quart of grated corn add four well-beaten eggs, two table-spoons of sugar and one table-spoon of salt. But</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 59</p>



<p>tel' your pans and put your corn in them one und a half inches thick. Bake in a hot oven. Eat with butter.</p>



<p>GREEN CORN PUDDING, No.3: Two quarts of green corn grated, together with all the juice therefrom, one quart of rich cream, one large spoon of butter, two eggs, salt and peppel' to the taste.</p>



<p>STEWED CORN.</p>



<p>Cut the corn from five ears; put it into a skillet, cover well with water, and add a In.rge teacup of milk. Let it stew until it thickens, and then season with pepper, salt, and butter.</p>



<p>FRIED CORN.</p>



<p>Cut off the corn from four or five ears, and season it with salt and peppe:r. Put a heaping table-spoon of lard in 11 frying-pan, and when it becomes hot, add the corn; pour in two or three table~spoons of. water. Let it fry until done, stirring frequently. It will take but a few minutes to ·cook.</p>



<p>CORN OYSTERS, No. 1. Grate young sweet COl'll into a dish, and to each pint add one well-beaten egg, a half teacup of flour, half a gill of</p>



<p>cream, and a salt-spoon of salt. Mix the ingredients well. Fry as you would oysters, dropping into hot lard by the spoonful.</p>



<p>CORN OYSTERS, No.2. Gl'ate nine ears of young COl'll. Adcl to it two tablespoons of sifted flour, salt, pepper, and three eggs. Fry in fresh lard. The cakes should be an inch thick. Send them hot to'the table.</p>



<p>GREEN CORN CAKEs. Mix together one pint of grated COl'll, three table-spoons of milk, one teacup of flour, a half cup of butter, one egg, one teaspoon of salt, and half a teaspoon of' pepper. Drop</p>



<p>r</p>



<p>(,0 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>into hot lard by the spoonful. Let them fry eight or ten minutes.</p>



<p>BOILED CARROTS.</p>



<p>Wash and scrape them well. Put them into a saucepan of boiling water, with a little salt, and let them boil from two to three hours, or until they are quite tender. Then drain and slice them, and season with butter and pepper.</p>



<p>STEWED CARROTS.</p>



<p>Parboil them. Then nicely scrape, lind slice them into a saucepan. Add to them a half cup of any wenk broth, a half cup of cream, some pepper ·and salt. Let them sil lilller until very tender, but do not break them. Before Sel ving, add a very small quantity of flour, and a little butter.</p>



<p>CUCUlIIDERS, TO PREPARE FOR DINNER.</p>



<p>Early in the mOl:ning, while the dew is on them, -i1nri. they are 0901, gather five or six cucumbers. .Put them in cold water, and let them remain until a few minutes before dinner. Then peel and cut them crosswise, in slices as thin as possi-ble. Rinse them in one or two cold waters, and then season</p>



<p>them to the taste with vinegar, pepper, and salt.</p>



<p>For frying cucumbers and squashes, see Friecl Egg Plant.</p>



<p>FRmD EGG PLANT, No. 1. Pour boiling water on them to destroy their bitter taste. Then cut in slices the thickness of a dollar. Di p them in egg thickened with bread crumbs, and seasoned with salt and pepper. Fry them to a light brown in boiling lard.</p>



<p>-FRIED EGG PLANT, No.2. Cut them crosswise, in slices a quarter of an inch thick. Then take off the skin, wash the pieces, and by them in salt and water. When they bave soaked four or five hours, wipe them, dredge with meal, and fi-y them slowly in 1ard.</p>



<p>VERSTILLE'S SOUTHERN CQQKERY.</p>



<p>STEWED EGG PLANT. BQil the egg plants until yQU can pierce them with a fQrk, having changed the watet 'Once while bQiling. :peel and mash theni, add a little water, salt a)ld pepper, and thicken with bread crumbs. Let them stew a few minutes, and stir iu a table-sPQQn 'Of butter. while cQQking.</p>



<p>BAKED EGG PLANT. Cut 'Off the tQP, and scrape 'Out all 'Of the iuside; put all that yQU have scraped 'Out intQ a saucepan, CQver it with water, and let it bQil. The hull must be reserved tQ be stutred. After the egg plant has bQiled SQft, seas'On it with grated bread crumbs, a table-sPQQn 'Of butter, SQme minced ham (fat and lean tQgether), a chQPped QniQn, a sprig 'Of parsley finely cut up, salt and pepper. Stuff the hull with the mixture, set the tQP ''On, and bake it slQwly.</p>



<p>EGG PLANT. FRITTERS. Cut 'Off the rind, 'cut up the egg plaut in slices, and bQil it nntil it is SQft; then drain the water 'Off, mash it, and add a table-sPQQn 'Of butter, 'One egg, pepper, salt, and flour enQugh tQ make a tQlerable stiff batter. Fry in cakes.</p>



<p>LETTUCE, TQ PREPARE FQR DINNER. Early in the mQrning, select a nice large head, and thrQw it in cold water. Just befQre dinner, make a dressing 'Of 'One table-sPQQn 'Of mustard, 'One table-sPQQn 'Of sweet 'Oil, 'One half pint 'Of vinegar, pepper and salt tQ the taste. Cut the lettuce intQ sill'eds; pnt it in a deep dish, and PQur the ili'essiug 'Over it. ChQP 'One egg intQ very fine pieces, and spl'ead it 'Over the lettuce.</p>



<p>OCHRA, TQ BOIL. Wash the PQds, and put them in a saucepan 'Of water, with a little salt. Let them bQil until tender. Drain them, and seaSQn with pepper and butter.</p>



<p>6</p>



<p>•</p>



<p>VERSTILLE'S SOUTliERN COOKERY.</p>



<p>O CllRA STEW.</p>



<p>From twelve good sized tomatoes, extract the seed and squeeze the juice. Then take two or three slices of lean ham, two sliced onions, and two table-spoons of lard, and put them in a pot. Let them fry until the onions ure brown. Then add the juice of the tomatoes, one third of a tumbler of warm water, one table-spoon of /lour, one quurt of young ochra, pepper and suIt. Let the whole simmer for three hours. If the ochra should get too dry, add warm water very sparingly.</p>



<p>OCllRA, TO COOK.</p>



<p>Put in a handful of corn meal "\\,hile boilirig.</p>



<p>Ol'.'IONS, TO BOIL.</p>



<p>Take off the outer skin, wash, und put them in a saucepan of water without any salt. While boiling, put in a cup of milk. "When tender, drain them, and season With butter, pepper, and suIt.</p>



<p>ONION CUSTARD.</p>



<p>Peel and slice eight or ten onions, and fry them in lard. When done, mince them finely. To two thirds of a pint of milk, add three well-beaten eggs, and the minced onions. Seuson with pepper and salt. Put it into a deep baking dish, and bake fifteen minutes. This is to be eaten with meuts.</p>



<p>PEAS, TO BOIL.</p>



<p>After you have shelled them, pick the trash from them, and wash them. Then put them in a saucepan with enough water to covel' them, and a little salt. When they ure done, drain them, and season with pepper unc1 butter. They should be eaten when young; old, yellow peas are not fit for table use.</p>



<p>l\{ASIIED P ARSNlPS.</p>



<p>Boil until tender, scrape and mash them. Then put "them</p>



<p>VERSTILLE'S 'S'OUTHERN C'O'OKERY.</p>



<p>63</p>



<p>in a saucepan with a little cream, one tnble-sp'Oon of butter,</p>



<p>pepper and salt. Let them stew a felY minutes.</p>



<p>FmCAsSEE 'OF PARSNIPS. Boil them in milk until tliey are soft. Then cut them ·lengthwise into pieces tw'O or three inches long, and simmer in a white sauce made of tw'O table-spoons of broth, a half cup of cre:;tni, a bit of butter, fl'Our, pepper, and salt.</p>



<p>SQUASHES. Always select young and tender squashes for cooking. Wben young you can readily indent them with your finger--, nail. Put them in a pot of water to boil, without cutting them. Wben done, drain them, mash them well, and add two or three table-spoons of cream, pepper and salt. Put them back 'Over the fire, and let them stew twenty minutes.</p>



<p>SALSIFY, N'O. 1. Boil and scrape them. Cut them in half lengthwise ; dip the pieces in rich batter, and fry in lard.</p>



<p>SALSIFY, N'O. 2.</p>



<p>B'Oil and mash, as p'Otatoes. Mix it well with batter, and</p>



<p>fry in cakes.</p>



<p>SALSIFY, No.3.</p>



<p>Boil the salsify, and slice it crosswise..Have ready some</p>



<p>drawn butter sauce, which you mlist season with vinegar,</p>



<p>pepper, and salt. Put your salsi(y in a deep dish and pour</p>



<p>the sauce over it.</p>



<p>SPINACH.</p>



<p>Wash it in several waters, and pick it well. Then put it</p>



<p>in a vessel with a close cover, with'Out any water. Let it</p>



<p>steam until well done. Then drain, lay it in a dish, and pour</p>



<p>over it melted butter. Have ready two or three hard-boiled</p>



<p>eggs; cut them in thin slices and lay them 'On the spinach.</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>TURNIPS.</p>



<p>Wash, peel and quarter them. Put them in a pot of'water to boil, adding a little salt. :When perfectly tender, drain, mash, and season them with ]Jutter and pepper. Th~y ar~ very nice to eat with comed-beef.</p>



<p>PmIPKIN, TO EAT WITH MEATS.</p>



<p>Take a medium-sized, pumpkin, cut it open and quarter it. Peel one ofthe quarters and cut it lengthwise into thin slices ; then lay them in a stove-pa.n, pour three fourths of a teacup of molasses over them and a 'table-spoon of butter or lard. Set the pan in the stove, and stir the pumpkin frequently with a spoon while cooking; let it stew until it tums a dark red color.</p>



<p>IRISH POTATOES, TO BOIL.</p>



<p>Boil your potatoes in a saucepan of water, over a brisk fire. When half done pour off the water, and add fresh cold water. When thoroughly done pout off the water, and let them steam. Send them to the table with the skins on.</p>



<p>MASHED IRISH f'OTATOES, No. 1. Boil your potatoes, then peel and mash them to a paste. To two pounds of potatoes add two or three table-spoons of milk, a little salt, and two or three ounces of butter. Stir all well together over a fire.</p>



<p>MASHED IRISH POTATOES, No.2. Boil your potatoes halfan hour. Pour off the water, and replace with fresh cold water. Let them boil another ,half holD'. Then peel and mash them; add one cup of milk, one table-spoon of butte!', IJepper and salt. Make it into oue large cake, put it in a tin plate, and set it in a stove or oven</p>



<p>' ~</p>



<p>to br01l'n.</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>65</p>



<p>IRISH POTATOE CAKES.</p>



<p>Have a plate of potatoes boiled, peeled, and well mashee! . .Add to them a heaping teaspoon of butter, salt, pepper, two hard·boiled eggs chopped into fine pieces, and just milk enough to make it a stilI paste. Make into cakes the size of sausages, and fry them.</p>



<p>ImsH POTATOE SALAD.</p>



<p>Boil your potatoes, aud while warm, mash -them and add some butter. Chop the whites of three or four hard-boiled eggs, and mix with them horseradish, vinegar, mustard, a very little sugar, salt and pepper. .After mixing the dressing with the potatoe, grate the yolks of the eggs over it.</p>



<p>FRIED IRISH POTATOES.</p>



<p>Take a plate of cold boiled potatoes, and cut them into slices about the eighth of an inch thiclL If they are cut thinner .they will fry too hard. Season well with peppel' and salt, and fry in hot lard until' they have a nice brown color.</p>



<p>IRISH OR SWEET POTATOES, TO R OAST.</p>



<p>Scrape the ashes and coals from a spot on a hot hearth, and place the potatoes on it. Cover the potatoes with ashes, and the ashes with hot coals. Examine them in one hour and a half, and if not thoroughly done, replace them, ane! let them roast until perfectly soft. Roaste.d potatoes should always be-eaten while hot.</p>



<p>SWEET POTATOES, TO BOIL.</p>



<p>Wasl1 your potatoes, and and put them in a pot of clear water to boil. When thoroughly done, peel and cut them lengthwise into slices a quarter or half of an inch thick. Lay them in a dish, and pour J?elted butter over them. In cooking Irish or sweet potatoes, always select those that are nearest of one size.</p>



<p>6*</p>



<p>•</p>



<p>1</p>



<p>66 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>SWEET POTATOES, TO FRy. Parboil the potatoes. Then peel and cut them into slices a quarter of au inch thick. Fry them in hot lard.</p>



<p>SWEET POTATOES, TO BAKE. Wash the potatoes, mid put them in a baking-pan in a stove or in an oven. Bake them with a moderate fire until thoroughly done. Send them to the table without removing the skin. BARED To~rAToEs, No. 1.</p>



<p>Split the tomatoes, and lay them in a baking-pan with the split side up. Put on each piece a small lump of butter, a little salt and red pepper, and bake them as apples. Serve them with the sauce that remains iu the pan, by adding brown sugar to suit the taste.</p>



<p>BARED TOMATOES, No.2.</p>



<p>Scald and peel the tomatoes. Butter a shallow baking-pan,</p>



<p>and put 1n-the largest without brealdng them, or touching</p>



<p>each other. Fill up the places between with stale bread,</p>



<p>buttered. Mash and strain the rest of the tomatoes, ancl</p>



<p>mix with them one table~spoon of butter, pepper al~d salt.</p>



<p>POUl' it over the pan, and strew bread crumbs over the top. -Bake half an hour.</p>



<p>STEWED TOMATOES. _ Peel, and put them on to st~w, without any water. They must be put on vf!ry early, and cook very slowly. When nearly done, add butter, pepper, salt, and a little sug;ar.</p>



<p>FRIED TOMATOES. Peel one dozen ripe tomatoes, aud fry them with two sliced green peppers, in a little fresh,butter. Add a little salt, and one or two sliced onions. _Let the whole cook thoroughly.</p>



<p>VERSTIT.LE'S SOUTHERN COOKERY. 67</p>



<p>TOlilATOES TO EAT WITH MEAT.</p>



<p>Peel and slice ripe tomntoes, and as you proceed, sprinkle</p>



<p>over them a little salt., Drain off the juice, and pour over</p>



<p>them hot , spiccd vinegar. They are very nice prepared as , cucumbers.</p>



<p>BROILED TOllI-ATOES.</p>



<p>Select the large'st, and cut them in hnlf; broil them over a moderate fire until done. Season them with butter, pepper, nnd snIt.</p>



<p>TO~IATO OMELET, No. 1.</p>



<p>•</p>



<p>Peel one quart of tomatoes, and chop them up. Put them to si=er for twenty minutes in as much water as will cover them. , Chop a few onions, and throw them in, with grated bread, salt, and pepper, and a himp of butter. When nearly done, beat up four eggs, and stir them in for n few'minutes.</p>



<p>TO~IATO OMELET, No.2.</p>



<p>Parboil two onions. While this is doing, peel n sufficient quantity of tomatoes to make three pints when cooked. Cut tliem up, and add the onions; also one tencup and a hnlf of bread crumbs, one dessert-spoon of salt, black pepper, and three table-spoons of butter. Beat them thoroughly, and set them over a slow fire. Always cook them three hours or longer. About fifteen minutes before they nre to be eaten, beat six eggs, and stir them in. Set them over n hot fu·e, and give them one good boil, stirring all the time.</p>



<p>TOMATOES AND EGGS• .</p>



<p>Peel one dozen fine tomntoes, chop them, and stew them without any water for one hour; add to them, while cooking, one finely-minced onion. Then have rendy in a frying-pan, a smnll quantity of butter; put in the tomatoes, and season with salt and pepper. Brenk five . eggs into thein, and stir constantly until the eggs are cooked. Remove it from the fire, and eat while hot.</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>-TOUATO PUDDING.</p>



<p>Skin your tomatoes, season them very highly with butter, peppel', and salt, and stew them a short time. Then thicken them with scraped raw corn. Have in your pan a layer of grated bread; put on the top of that a layer of tomatoes and COl'll, and so continue to put a layer of each, until the pan is full. Bake in a moderate oven.</p>



<p>BREAD.</p>



<p>lIIUFFINS, No. 1.</p>



<p>One pint of sweet milk, one l)int of flour, one table-spooD of yeast, and two eggs. Make up the batter at one o'clock, let it rise until tea time, and then bake quickly.</p>



<p>MUFFINS, No.2.</p>



<p>One pint of meal, two eggs, two thirds of a teaspoon of soda, one dessert-spoon of butter, and sour milk enough to make a thick batter. Bake in muffin l'iogs.</p>



<p>lIiUFFINS, No.3.</p>



<p>Three half pints of sweet milk, one table-spoon of butter, two eggs, two heaping table-spoons of flour, three half pints of meal, and one teaspoon of salt. Melt the butter in the milk, but do not let it boil. Then add it to the eggs, with the other ingTedients.</p>



<p>MUFFINS, No.4.</p>



<p>Two eggs, three cups of meal, three cups of flour, and a dessert-spoon of melted lard; stir in sour milk, to make a stiff batter, add a little salt, and one teaspoon of soda dissolved in warm water. Have your rings half filled with the mixture, and bake qnick.</p>



<p>MUFFINS (FRENCH)'</p>



<p>Make one half the quantity of milk yeast called for in the · receipt for" Milk Yeast." After it has risen, add to it one large table-spoon of butter, three well-beaten eggs, salt, and flour enough to make a stiff batter. Half fill the muffin ~'ings with the batter; let them rise, and then bake.</p>



<p>69</p>



<p>V~RSTILLE'S SOUTHERN COOKERY.</p>



<p>70</p>



<p>CREAM MUFFINS. Have three eggs well beaten, the .whites and yolks sepa</p>



<p>rately ; then add to the yolks a half pintklf fillck sweet cream, a half pint of flour, and a little salt. stir in the whites, and bake ~n: patties.</p>



<p>RICE MUFFINS, No. 1.</p>



<p>Three well-beaten eggs, one pint of sweet milk, and one table-spoon of melted butter. Stir in sufficient rice flour to make it stiff enough for a spoon to stand in it alone. Add one table-spoon of yeast. Set it in a warID place at night, to rise for breakfast.</p>



<p>RICE MUFFINS, No. 2. One teacup of milk, a half pint:of soft-boiled' rice, t.hree eggs, and one dessert-spoon of butter. Add enough flour to make it as thick as pound-cake batter. Drop them ill the oven from a spoon. They do not require turning.</p>



<p>DROP J\fUFFINS. Four eggs, one quart of flour, two table-spoons of butter or lard, one pint of sweet milk, salt, and two table-spoons ofyeast. Mix the ingredients well together, and set the batter at night to rise for breakfast. In the morning stir the batter well before cooking. Drop from a spoon, and bake quickly.</p>



<p>J\fRS. Co's M:UFFINS. Three eggs (t~e whites and yolks beaten separately), one . table-spoon of sugar, one and a half table-spoons or. melted butter, and one pint of fresh milk; a piece of yeast cake tw(r inches square, or one table-spoon of liquid yeast, and lastly -one pound of flour. Make it up at night for breakfast. Bake in muffin rings. _~</p>



<p>BISCUIT.</p>



<p>One quart of flour, a half ~easpoon of salt, and 'a;i;i~ce of</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>fresh butter the size of a;tmkey's egg. Work it up to a proper consistency with new milk. Beat the dough until it blisters, and then make it into biscuits with the hands. When thus prepared bake them in a slow oven.</p>



<p>PLAIN BISCUIT.</p>



<p>Sift one quart of flom. Add a teaspoon of salt, and one , table-spoon of lard. l\fake into a dough with cold water. Work thorou~hly, and bake the biscuits in a quick oven.</p>



<p>SWEET POTATO BISCUIT, No. 1. Rub together one qual't and a half of flour, a large spoonful of lard, a dessert-spoon of salt, and six medium-sized boiled sweet potatoes; add to the IDixtme one yeast cake dissolved in warm water, work the whole into dough with luke-warm water, and set it to rise; after it has risen make it out into biscuits, let them rise, and then bake.</p>



<p>SWEET POTATO BISCUIT, No.2. Sift together one quart and a half of flour and one teaspoon</p>



<p>and a half of soda; then rub together the flour, a large tablespoon of lard, a dessert-spoon of salt, and six medium-sized sweet potatoes. Make the whole into dough with buttermilk, cut out the biscuits, and bake them in the usual way,</p>



<p>TEA BISCUIT.</p>



<p>Into one pint of light dough, made up wholly with milk, break one egg, and add a piece of butter the size of an egg. Knead it well for fifteen minutes. Roll out a little more than an',inch thick, and cut the biscuits. Lay them in shallow</p>



<p>'baking-pans, and set them in a moderately warm place to ri'le. W~en very light, bak~ fifteen or twenty minutes.</p>



<p>LIGHT BISCUIT.</p>



<p>"</p>



<p>. 'One pinJ; offlour, one halfof a yeast cake dissolved in warm water, one teacup of boiled milk, one dessert-spoon of lard,</p>



<p>. VERSTILLE'S SOOTHERlf COOKERY •</p>



<p>.72</p>



<p>one dessert-spoon of sugar, and one salt-spoon of s!J,lt. Make the whole into a clough, and set it in a warm place to rise. If intended for breakfast, the dough should be made up at ten o'clock the night previous. In the morning, work the dough well, roll the biscuits very thin, and bake in a qnick oven, without l'ising the second time.</p>



<p>LIGHT BUTTERMILK BISCUIT.</p>



<p>Sift one quart of flour and one teaspoon of s~da together. Then add to it two eggs, salt, one heaping table-spoon of lard, and two level teaspoons of sugar. Mix the whole into a dough with buttermilk and set it to rise. Wherl you are ready to cook supper, work the dough with a little flour, make into biscuits, and bake in a quick oveu. The dough for supper must be made in the morning about ten or elEWen o'clock.</p>



<p>SODA BISCUIT, No. 1. One quart of flour, one table-spoon of lard, and two small teaspoons of cream of tartar sprinkled in the dry flour with \ the lard. _Add one small teaspoon of soda dissolved in a cup of sweet milk. Make up the whole into a soft dough with '.wilk. Roll out a littie more than half an inch thick, and bake</p>



<p>. ..</p>



<p>in a quick oven.</p>



<p>SODA BISCUIT, ·No. 2.</p>



<p>Sift together oue quart of flour and one teaspoon of soda. Then add one -teaspoon of salt, and one table-spoon ofbutter or lard. Work the whole into a soft dough with buttermilk, roll.the biscuits thin, and bake in a quick oven.</p>



<p>INDIAN CORN CAKE, No. 1.</p>



<p>On~ pint of sour milk, one teaspoon of soda, one tablespoon of butter, one egg, s(Llt, ;.Ind meal to make }t just stiff enough to pour.</p>



<p>VERSTlLLE'S SOUTHERN COOKERY.</p>



<p>INDIAN CORN CAKE, No. 2. Mb: together two teacups of buttermilk and one tea.cup of sour cream; then a.dd one heaping teaspoon of soda., one table-spo<!n of mobsses, salt, and corn meal enough to make it nearly a.s stiff as muffin ba.tter. Ba.ke as you would" egg bread."</p>



<p>GRIDDLE CAKE.</p>



<p>Make biscuit-dough, roll it out the shape aud size of a dinner-plate, and about a ha.lf a.n inch thiclL Ba.ke one side, and then turn it and bake the other.</p>



<p>PuFFED GRIDDLE CAKES.</p>



<p>q,ut one quart.of flour, and mix with it one tea.spoon of salt, and one heaping: table-spoon each, of butter and. lard; then beat four eggs until very light, a.nd add them to the fiour with enough &weet milk to make it as stiff as biscuitdough. Divide the dough into four equal portions, and roll out each piece to the size of a brea.kfast-plate. Ba.ke in a. quick oven, and ea.t them while hot.</p>



<p>CAROLINA CORN CAKES.</p>



<p>:Mb: together one pint a.nd a. ha.lf of sifted col'll·mea.l, a half pint of flour, and a heaping teaspoon of sa.lt. Bea.t three eggs until very light. Have rea.dy one quart of sour milk, to which you must add one heaping tea.spoon of soda.. Then add to the milk, altel'llately, the meal and eggs. It should be the consistence of sponge-cake batter, and must be well beaten. Have your oven hot, and bake in muffin rings.</p>



<p>PLAIN CORN CAKE, No. 1. One half pint of milk, tln-ee eggs, one dessert-spoon of lard, salt, a.nd one pint of corn meal ; mix well a.nd bake in shallow pans.</p>



<p>7</p>



<p>~ERSTILLE'S SOUTHERN. COOKERY.</p>



<p>J?Lft.IN: CORN CAKE, No.2. One quart of milk, one pint of corn meal, salt, and two eggs. Beat the eggs :well, then add the other ~ngredients. Bake in a pan an inch thick.</p>



<p>RICH ·CRACKERS.</p>



<p>Four table.spoons of butter, three eggs, salt, and one pint of sweet milk. Use enough flour to make a stiff dough. Roll the crackers very thin, and bake·in a quick oven.</p>



<p>PLAIN CRACKERS.</p>



<p>To one pint of milk allow two table-spoons of butter, one ' small teaspoon of.salt, and two eggs. Rub the butter into one quart of flour, and then add the egg and milk. Knead in flour until it is as stiff as it can pos&ibly be made. Pound it well, roll the crackers very thin, and bake in a quick oven .</p>



<p>. CO~ruON CRACKERS.</p>



<p>Make biscuit dough, roll :vel'y thin, cut out the crackers, and bake in a quick oven.</p>



<p>C~I'AlU CRACKERS.</p>



<p>Beat five eggs until very pght. Add to them one pint of cream, salt, and sufficient flour to make a stiff dough. Ifthe cream is sour, it should be Bweetened with a little soda.</p>



<p>SUGAR CRACKERS•</p>



<p>. "Beat three eggs with three heaping table-spoons of sugar until very light ; then add one pint of milk, two large tablespoons of butter, a pinch of salt, and sufficient flour to ,make a tolerably stiff dough. Roll the crackers thin.</p>



<p>E GG BREAD, No. 1.</p>



<p>• Take one quart of buttermilk, and ' add to it one teaspoon of salt and two well-beaten eggs. Theil: sift together three</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>half pints of corn mea:l and a half teaspoon of soda. Add the meal to the buttermilk until it becomes a thick batter. Then put in a dessert~spoon of melted butter or lard. Put it into shallow pans, and bake in a moderate oven.</p>



<p>EGG BREaD, No.2.</p>



<p>Two eggs, a half pint of milk, salt, and one table-spoon of butter. Make it the consistence of fritter batter with meal. Bake it slowly.</p>



<p>RICE FLOUR EGG BREaD.</p>



<p>Two cups of rice flour, two cups of sour milk, three eggs, salt, ami a half teaspoon of soda.</p>



<p>BROWN BREAD.</p>



<p>To two quarts of unbolted wb.eat flour, add a large tablespoon of lard, salt, one large teacup of molasses, ancl a yeast cake dissolved in water; make up the dough with water, and set it to rise; after it has risen, work it up again with the same kind of flour, set it to rise again, and then bake.</p>



<p>FRIED BREaD.</p>



<p>One teacup of either mus)J. or hominy, one teacup of flour, one egg, salt, and milk enough to make a thick batter. Fry in hot lard, of which there must be· a good deal.</p>



<p>FRIED LIGHT BREAD.</p>



<p>Beat six eggs, the whites and yolks together. Cut slic~s of light bread, dip them in milk, then in the eggs, and lastly, fry them in hot lard. Eat with" cinuamon sauce."</p>



<p>GRITS BREAD.</p>



<p>-.</p>



<p>Beat together the yolk of one egg, a large. cup of cold hominy, salt, and one table-spoon of butter. Add one pint of fine-washed raw grits, entirely free from water. ¥alte into a loaf and.bake half. an hour.</p>



<p>.</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>SALT YEAST BREAD.</p>



<p>To one cup of fresh sweet milk, add two cups 0 f boiling water, one teaspoon of salt, and two teaspoons · of sugar. Add enouo'h flour to make a thick batter. ' Set it in a warm</p>



<p>"</p>



<p>place to rise. 'V"hen it has risen well, make it iuto a soft dough with flour, and a heaping spoon of lard or butter. Set it to rise again for one hour, and then bake.</p>



<p>HOMINY BREAD.</p>



<p>Foul' eggs, one large table-spoon of butter, a plate of hominy, and a little meal:</p>



<p>MUSH BREAD.</p>



<p>Into one quart of hot-boiled milk, put a heaping tablespoon of lard. Mix some corn meal and water together, and stir it into the milk until it is a thin mush. Then add flour until it is a thick batter, salt, and one table-spoon of yeast. Cover, and set it to rise. When risen, add 110ur to make a soft dough. Make it into loaves, set them to rise again, and then bake.</p>



<p>HO~lINY AND CORN MEAL BREAD.</p>



<p>Mix with two teacups of hot hominy, one large spoonful of butter or lard. Add four. well-beaten eggs. ' Stir in gradually one pint of milk, and a half pint of meal, with a little salt. The batter should be the consistence of boiled custard; if thicker, add more milk. Bake in a deep pan.</p>



<p>MRS. L.'s CORN BREAD. One quart of milk, six eggs, 'two table-spoons of flour, two heaping teaspoons of yeast powder, one table-spoon of butter, two table-spoons of sugar, and enough corn meal to make a thick batter. Bake as soon as mixed.</p>



<p>TEXAS CORN BREAD.</p>



<p>One pint of buttermilk, three eggs., salt, one teaspoon of</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 77</p>



<p>soda, and sufficient corn meal to make a thick batter. 'Drop ii'om a spoon, and bn,ke.</p>



<p>WUEAT BREAD.</p>



<p>To one quart of warm W:1ter add flour enough to make a stiff batter. At bedtime put in two yeast cakes and let it remain until morning, when it will have risen and begun to fall j if it has not, let it rem:1in in a warm place until it does. Now put a small handful of salt into another quart of warm water and add it to the batter. Make it into n, dough with flour, and work it well. In warm we:1ther the water should be lukewarm.</p>



<p>LOAF BREAD.</p>



<p>Mix dry, and rub well together, two teaspoons of cream of tartar, a little ,salt, and one qU:1rt of flour. Dissolve three fourths of a teaspoon of soda in .fl: half" cup of sweet milk. Make a dough of the whole, and bake immediately. If water is used for miring instead of milk, add a little butter or lard.</p>



<p>GOOD BREAD, FOR DAILY USE.</p>



<p>,At night set a rising, made 0:( one yeast cake, one pint of millt-warm water, and flour enough to make a thick batter.</p>



<p>-In the morning make a quart of mush, n,nd when so cool that it will not scald, add the rising to it. Then mix with it sufficie~t flour to make a dough. Sprinkle a little salt in the flour. Let it rise two or three hours; then make into loaves, and bake in a moderate oven.</p>



<p>LIGUT CORN BREAD.</p>



<p>, Sift three quarts of meal, and mix with it one ,table-spoon of salt. Pour on sufficient water to make a very thin batter. Then cover closely, and set it to rise. When ready to bake, stir it well. 'Bake in one large thick pone, and have a very slow fire. Regulate the temperature of the water you use by</p>



<p>7*</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>the state of the weather; in winter have it warm; in summer, cold.</p>



<p>SALLY LUNN, No. 1.</p>



<p>Melt one heaping table-spoon of butter in one pint of milk. When milk-warm, add three eggs, one table-spoon of yeast, or a piece of yeast cake two inches square, salt, and flour to make it stiff enough to drop from a spoon. Set it to rise before baking. .</p>



<p>~ALLY LUNN, No.2. One quart . of flour, two eggs, a half pint of milk, one table-spoon of lard and butter mixed, and yeast enough to l'aise it. lInx together two thirds of the flour, the milk, butter, eggs, and yeast. Set it to rise; after it has risen add the rest of the flour, and set it to rise again. Bake in a buttered pan. The batter must be stiff enough to stand a</p>



<p>•</p>



<p>spoon. TEA Bmms.</p>



<p>Made exactly like " Tea Biscuit," with the addition of two table-spoons of brown sugar, and 'a few drops of " essence of lemon.'·</p>



<p>TOAST.</p>



<p>Have your bread toasted brown. Rub together flour and butter, pour boiling water on it, add a little salt, and set it over the fire. Dip the toasted bread in hot water, and then in the gravy.</p>



<p>MILK T OAST .</p>



<p>Cnt into slices a half an inch thick, a sufficiency of light bread to fill a deep dish; then toast the slices nicely, and lay them in the dish. Boil a pint and a half of milk, and while hoiling, stir in a heaping table-spoon of butter; pour it over the toast, and eat while hot.</p>



<p>DRY TOAST.</p>



<p>Cut the bread as in the above receipt. Toast first one</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>side, and then the other, and butter each piece as you take it from the fire. Eat while hot.</p>



<p>WAFERS. Make u dough nearly as rich as pie-crust, and roll your wafers as thin as possible. Ha.ve the irons hot, and bake them rapidly, turning while baking. Biscuit-dough is sometimes used for wafers.</p>



<p>DELICATE WAFERS. To one half tumbler of milk add four heaping table-spoons of sirted flour; beat it up, and then add one tumbler of milk and water mi:s:ed" .and eight table-spoons of flour, one dessertspoon of butter melted, and one teaspoon of salt. You can add an egg, or not, as you prefer.</p>



<p>CORN WAFERS. A handful of meul that has been twice sifted, two tublespoons of sifted flour, u piece of lard the size of a hickorynut, salt, and milk enough to ma.ke a tolerably stiff batter.</p>



<p>SWEET P OTATO PONE. Grate two pounds of potato, and add to it one tumbler of milk; then beat together two eggs, two table-spoons of butter, one grated nutmeg, one table-spoon of powdered cinnamon, one half table-spoon each of cloves und allspice mixed and pounded, u half pound of sug'ar, and one cup of molasses. After you have beuten these well, add them to the potato and milk together with one pint ,of flour. Grease the pan well in which you intend to cook it, and after it is baked, let it remain in the pan until it becomes cold.</p>



<p>LWIIT ROLLS. Boil one cup of sweet milk. When milk wurm, add two eggs, one yeast cake dissolved in a cup of water, salt, and one tllble-spoon of lard. Make a thick batter, and set it in</p>



<p>VERSTlLLE'S SOUTHERN COOKERY.</p>



<p>a ~varm place to rise. When it has risen, add one teaspoon of sugar. Make the batter into a dough, mould the rolls, and·set them to rise again before baking.</p>



<p>Nwl' ROLLS.</p>



<p>To two quarts of flour allow two table-spoons of yeast pr onewhole yeast cake, one teaspoon of salt, and one small table-spoon of lard. Make a dough of these ingredients with milk, and set it to rise. After it bas risen, work in a little mOre flour j. mould the rolls, and set them to rise be·fore baking.</p>



<p>VERY NICE ROLLS.</p>



<p>Sprinkle a salt-spoon of salt in three half pints of flour. Add a small table-spoon of butter. Then dissolve twothirds of a "turnpike yeast cake" in a cup of milk, and pour it in. Make up the clough with milk. Set it to rise twice, as in common rolls. Very fresh milk must be used.</p>



<p>SWISS ROLLS.</p>



<p>Make a batter of a half pint of flour, one cake of yeast dissolved in warm water, and one large Irish potato if convenient. Set it to rise, and when· well risen, take two quarts of flom, one table-spoon of lard, one or two table-spoons of sugar, two eggs, and half a table-spoon of salt j pour in the yeast and rub the dough smooth, and set it by again to rise. When well risen, make it into rolls or splits, as follows: Roll out the clough about one third of an inch thick, then baste the top with melted butter, and cut it out into biscuits j lay one on top of another (putting only two togetber), and set them to rise. Just before baking, beat up one egg and baste the top of each well. The batter should be made lip about ten o'clock in the morning in summer, and earlier in winter.</p>



<p>BATH ROLLS.</p>



<p>Add to one pint of warm milk, two ounces of butter, a</p>



<p>YERSTiLLE'S SOUTHERN COOKERY.</p>



<p>little salt, and three spoons of good yeast. Stir in flour enough to make a stiff batter and set it to l"ise. When risen, mould the rolls and let them rise again before baIting.</p>



<p>SWEET POTATO ROLLS.</p>



<p>Mix together three pints of flour, a salt-spoon of salt, two dessert-spoons of butter, two.of lard, one yeast cake, and sufficient sweet milk to make a soft dough. When it has risen, rub in a lnrge warm sweet potato; mould the rolls and let them rise before baking. .</p>



<p>FRENCH ROLLS, No. 1. Beat the whites and yolks of tb.J:ee eggs separately, putting one table-spoon of sugar in the yolks. . Mix them with one pound of flour. Pour in one pint of sweet milk, and one large table-spoon of melted butter. Add a cake of yeast dissolved in warm water. Pour it into a well-greased pan, and let it rise all night for breakfast. In the morning add flour enough to make a dough; mould the rolls and set them to rise again before baking.</p>



<p>FRENCH ROLLS, No. 2.</p>



<p>To one quart of sifted flour add a little salt, one or two</p>



<p>eggs well beaten, a half pint of milk or water, and a table</p>



<p>spoon of strong yeast; stir these well together, and set it</p>



<p>to rise oyer night. The next morning work in a table-spoon</p>



<p>of butter or lard, ~nd knead into a soft dough; make the</p>



<p>rolls with your hands, put them in your pan, and set them</p>



<p>near the fire for the second rise, which will take about a half</p>



<p>hour. Then bake; if the oven is well heated they will bake</p>



<p>in twenty minutes.</p>



<p>l\1:RS. D.'s FRENCH ROLLS. In a large cup of boiled milk, dissolve a lump of lard the size of a walnut, and one teaspoon of salt. Add one yeast cake soaked in water, two well-beaten eggs, and flour enongh</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>to make a stiff batter. Set it to rise, and when well risen work in a table-spoon of butter or. lard, two teaspoons of sugar, and flour to make a dough. Work it well, mould the rolls, and set them in the oven to rise. When light, bake them.</p>



<p>RUSKS, No. 1. Three eggs, one cup of sugar, two cups of boiled milk, one teaspoon of salt, a half cup of potato yeast, and flour enough to make a thick batter. Set it to rise. When it has risen, add one teacup of sugar anti one cup of butter and lard mL-..:ed. Work in flour to make a dough, mould the rusks, and set them to rise before baking.</p>



<p>RUSKS, No.2. . To three cups of warm milk, allow one small cup of yeast, one cup of brown sugar, and flour enough to make ·:1 thick batter. When well risen, mix with it one cup of butter, one cup of sugar, one nutmeg, and flour enough to make a smooth dough. Let it rise :1gain. Then mould the rolls, and let them rise again before baking.</p>



<p>SWllET RUSKS.</p>



<p>One quart of milk, :1 half pound of butter, one pound of sugar, a small lump of soda dissolved in vinegar, and enough flour to make a soft dough.</p>



<p>Sb1ALL HoMINY, TO BOlL. Take one pint of grits, and wash it through two or three waters. Then put it in a saucepan, and pour upon it, either cold or warm, one quart of W:1ter. Add a half teaspoon of salt. Let it boil moderately from two to two and :1 half hours . . Stir it frequently. Ifthe water should boil out, and it becomes too thick, add a little more warm water. You can have it any consistence you like.</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 83</p>



<p>BIG HOMINY, TO PREPARE FOR COOKING.</p>



<p>Cut a block from a large pine-tree, the thickness of the tree, and three and a half fect in lengLh; a mortal' must be made of this block in the following manner-place the block iu au upright position, ::md put clay around the circumference of the upper surfaceabout U~l inch and a balf in "'idth; apply fire, aud let it burn out the upper surface until it assumes tbe sbape of a bowl, and to tbe deptb of about two feet.</p>



<p>After it is burnt it must be well scraped and cleaned. A pestle may be made of any kiud of oak, and three feet in length; the bottom of it should be about two incbes in cliameter, and it sbould be graduated upwards until is about as large around as a saucer; three or fom' nails must be driven up to tbeir beads, and at equal clistances apart, around the edge of tbe pestle at the bottom. Now put it into the mortal' five quarts of corn, and sprinkle it with hot water; use just enough water to moisten the COl'll; beat with the pestle, always striking in the centrc. 'When done the grains should be about half cracked, ancl the husk will readily come off. When you have done beating spread it out, let it thoroughly dry, and then fan the husk from it.</p>



<p>BIG HomNY, TO BOIL.</p>



<p>Wash, aud put it on to boil ill a large quantity of water. It will take several hours to cook, and ifintended for supper should be set to boiling about dinner time. After it is done, season with salt.</p>



<p>BrG HO!UNY, TO FRY. Mash as much cold boiled hominy as will be required to fill a large deep plate, and season with salt; put it into a skillet with a table.-spoon of hot lard; stir it round three or four times, and then let it brown at the bottom. Turn it into.a plate upside down, so that the browned side will be on the top.</p>



<p>&4 VERSnI.LE'S SOUTHERN COOKERY.</p>



<p>RICE, TO BOIL.</p>



<p>Wash one pint'of rice, and put it into a saucepan with one quart of water, aud a salt-spoon, of salt. Set it over a hot fire, and let it boil hard until it has the appearance of honeycomb. Then remove it, and set it on some warm ashes to steam, but do not remove the cover. Never stir rice while boiling.</p>



<p>LIGHTBREAD, No. 1. Dissolve one .yeast cake in a little water. Boil one pint of milk, and melt in it.a table-spoon of lard and one teaspoon of sn.lt. When not hot enough to scald, add the yeast, and two eggs. Then make into a stiff batter and set it to rise. After it has risen, work in a·table-spoon of butter, two small teaspoons of sugar, and flour enough to make a dough. Make it into loaves, and let them rise again before baiting.</p>



<p>LIGHTBREAD, No.2. Mi:s: together one table-spoon of sugar, a piece of butter half the size of a hen's egg, salt, one table-spoon of potato yeast, one pint and a half of milk, and one quart of flour. Set this mi:s:ture. to rise. After it has risen, work it into a ·dough, and let it rise again before baking.</p>



<p>MRS. W.'s LIGHTBREAD. Mi:s: together one pint of flour, two eggs, oue table-spoon of butter and lard mi:s:ed, and melted in· a half cup of warm milk, one half of a yeast cal~e dissolved in warm milk, and a little salt. vVork it well, and set it to rise. When it has risen, roll out the dough in two pieces, each piece to fit a pie-plate. Grease a plate, and lay on one of the pieces; spread a little butter over it, then lay on the other piece. Set it aside to rise. Then bake and open it, and lay butter between the pieces.</p>



<p>,</p>



<p>VERSTILLE'S SOUTHERN COOI(FoRY. 85</p>



<p>COLD VVATER LIGHTBREAD.</p>



<p>Early in the morning make yeast of a half teacup of cold water, a half cup Qf milk, a half teaspoon of salt, one teaspoon of sugar, a half yeast cake, and flour enough to make a tolerable stiff batter. At dinner time the yeast will have risen. Take one half and make up bread fo~' supper. To the remainder add the same ingredients and the same quantities as at first -it will be ready to make up bread for breakfast. You can keep up this bread by simply saving a part of the ye::tst every time you make up bread, ::tnd adding to it.</p>



<p>BREAKFAST CAKES.</p>



<p>Mix together one quart of flour, three teaspoons of yeast powder, and alittle salt. Add sweet milk to it in such quantity that a spoon will nearly st::tnd alone in it. Pour into it a half cup oflard and butter, mixed and melted. Drop them in a baking-pan, and bake in an oven.</p>



<p>BREAKFAST BREAD.</p>



<p>Pour boiling water into a quu,rt of ·yellow corn me::tl, and stir it until it is thoroughly wet. Then add two well-be::tten eggs, and milk enough to make a thick batter. Dissolve a half teaspoon of soda in warm water, and add it to the batter with a teaspoon and a half of salt. Sift in one tea~poon of cream of tartlPl', and stir well. Butter square tin pans, fill thcm two thirds full, and bake in a quick oven;</p>



<p>POCKET B OOKS .</p>



<p>Beat the yolks of four eggs with two heaping dessert-spoons of sugar until light ; then add one teacup of sweet milk, one large yeast cake, flour enough to make a stiff batter, and the whites of the eggs beaten to a stiff froth. Set it aside to rise ; when light, add one table-spoon each of lard and butter, and flour enough to make a tolerable soft dough. Let it ris(</p>



<p>8</p>



<p>1</p>



<p>86 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>again, and then make out the pocket-books in the following manner: work up the dough with a little flour, and roll it out in a sheet about a quarter of an inch thick j cut it into pieces about five inches long and three wide j spread a very little butter over one side of each piece, and then fold in one end so as to make it of a triangular shape, and let this end form the outside of the pocket-book. Fold up the pieces of clough in the shape of a pocket-book. Let them rise again before baking.</p>



<p>•</p>



<p>BATTERCAKES AND WAFFLES.</p>



<p>BUCKWHEAT CARES, No. 1.</p>



<p>~fix together three half pints of milk-warm water, one teaspoon of salt, and one table-spoon of yeast. Stir in suJlicient buckwheat to make a thick batter. Set it· to rise for one night, in a moderately warm place. Bake the cakes on a gridcUe, first greasing it to prevent their sticking.</p>



<p>BUCKWHEAT CAKES, No.2.</p>



<p>Make into a batter with water, one quart of buckwheat, one teaspoon of soda, and two teaspoons of cream of tartar. Add a little salt.</p>



<p>BUCKWHEAT CAKES, No.3.</p>



<p>One pint of buckwheat, a handful of meal, one teaspoon of salt, and one table-spoon of yeast. Mix the whole with luke-warm water, and set it to rise for on,e night. The next morning before baking, add a half teacnp of cream, and if sour one teaspoon of soda.</p>



<p>BUCKWHEAT CAKES, No.4.</p>



<p>After tea, mix together one quart of buckwheat, one pint of meal, two thirds of a teacnp of ye"ast, andluke-wm'm .water to make a stiff batter. Set it to rise for the night. In the morning add a little salt, two or three teaspoons of molasses, and if sour, one teaspoon of soda.</p>



<p>SODA BATTERCAKES.</p>



<p>One pint of flour, two eggs, sufficient sweet milk to make a thick batter, a little salt, one teaspoon of soda, and one of tal'taric acid. The acid should be put in just before baking.</p>



<p>87</p>



<p>VERSTILLE'S ~OUTIIERN COOKERY.</p>



<p>VELVET CAKES.</p>



<p>One quart of flour, two eggs, a half yeast cake, salt, a half table-spoon of lard, and sufficient milk to make a stiff' hatter. Make it up several hours before baking.</p>



<p>FLANNEL CAKES.</p>



<p>Into Olle quart of milk put a table-spoon of butter; set it over the fire and let the butter melt. After it has cooled, add fOllr well-beaten eggs, a quart and a half of sifted flour, a teaspoon of salt, and a table-spoon and a half of.the best yeast, or one large yeast cake dissolved in a little :milk. Set the batter near the fu'e to rise, and in three or four hours it will be ready to bake.</p>



<p>RICE FLAN]\'EL CAKES.</p>



<p>One pint of soft-boiled rice, one teacup of cream, one cup of milk, three eggs, two table-spoons of sugar, and three table-spoons of flour: Let the rice cool, then add the other ingredients, and stir them well together. Bake on a gridcUe.</p>



<p>LIGIITBREAD BATTERCAKES.</p>



<p>Make a thick batter of lightbread, milk, a little flour, and two eggs.</p>



<p>COllInlON BATTERCAKES.</p>



<p>Sc~ld one eup .of corn meal with.boiling water, making it as thick as mush. Put one teaspoon of soda into three cups of flour, and sift it. When the meal has cooled add the flour, two eggs, salt, and sufficient buttermilk to made a thick batter.</p>



<p>MISS B.'s B ATTERCAKES.</p>



<p>One well-beaten egg, one half teaspoon of soda dissolved in a half pint of buttermilk, salt, and flour enough to make lL thick batter.</p>



<p>VERSTILLE'S S·OUTHERN COOKERY.</p>



<p>MUSH BATTEROAKES.</p>



<p>One pint of meal made into a mnsh, a half piut of flour, three eggs, one pint of milk, one teaspoon of lard, one of salt, oue of cream of tartar, and oue of soda. Let the mush get cold; mix the milk and flonr with it, and set it to rise. After it has risen well, add the other ingredients.</p>



<p>MISSISSIPPI BATTERCAKES.</p>



<p>Three eggs, one heaping pint of flour, one pint of buttermilk, and one table-spoon of melted butter. Mix tbese ingreclients together, and set it by the fire to rise two hours. Then add one teaspoon of soda, and bake them immediately.</p>



<p>CORN BATTERCAKES.</p>



<p>I n three half pints of sweet mill;: melt one heaping tablespoon of butter. Then beat well one or two eggs, add the milk, and one teaspoon of. salt. Put in enough meal with three heaping spoons of flom, to make a thin batter. Grease the gridtUe with the skin of fat bacon; it is preferable to lard.</p>



<p>BATTERCAKES W ITHOUT EGGs. One pint of flour made into a batter with buttermilk. Add a little salt. Divide the batter into .three equal portions. Then divide one teaspoon of soda into three equal portions. Add one of the portions of soda to one of the batter, just as you are going to bake them.</p>



<p>INDIAN CAKEs.</p>



<p>At night, scald one · quaJ:t of meal with boiling water.</p>



<p>When cool, add one teaspoon of yeast, two teaspoons of</p>



<p>flour, one of salt, and cold water enough to make a stiff bat</p>



<p>ter. Let it rise until morning, when you sweeten it with soda</p>



<p>and add two or three well-beaten eggs. Balm on a hot gridllle.</p>



<p>8'</p>



<p>.VERSTILLE'S SOUTHERN COOKERY.</p>



<p>RICE CAKES.</p>



<p>One pint of soft-boiled rice, three table-spoons of flour, a lJalf pint of sweet milk, and two eggs. Bake on a griddle.</p>



<p>CAROLINA RICE CAKES.</p>



<p>Boil a half pint of rice to a jelly. ·WIllle warm, mix with it a table-spoon of butter, and a half teaspoon of salt. Into a bowl, put a teacup of rice flour, and pour upon it enough sweet milk to make a tolerably stiff batter. Stir until quite smooth, 'and then mix itthoroughly with the boiled rice. Beat three eggs until very light, and add them to the mixture. Bake the cakes on agriddle. Eat them with butter, while warm, and set on the table powdered loaf sugar and nutmeg for those who prefer it.</p>



<p>WA~'FLES, No.!. Boil a half pint of milk, and thicken with four table-spoons of flour wet to a paste, with another half pint of milk. When cold add one table-spoon of butter, the well-beaten yolks of three eggs, and some salt. Just before baking, add the whites of the three eggs whil)ped to a stiff froth. Butter as you bake them. WAFFLES, No.2. One pint of flour, one pint of sour milk, one teaspoon of soda, and three eggs. WAFFLES, No.3. Sift together one pint and a half of flour and one teaspoon of soda; then mix with it a half pint of sifted meal, one teaspoon of salt, one table-spoon of butter, one teaspoon of lard, two well-beaten eggs, and sour milk enough to make it a tolerably thin batter.</p>



<p>RAISED WAFFLES.</p>



<p>Make a thick batter of two thirds of a pint of milk and floUl'. Add four well-beaten eggs, one half of a yeast cake,</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>salt, and a spoonful of butter. Let it rise several hours before baking. As you take the waffles from the fire, butter them, and sprinkle cinnamon and sugar over them.</p>



<p>S1VEET P OTATO WAFFLES.</p>



<p>Two table-spoons of mashed potato, one egg, one tablespoon of bntter, one table-spoon of sugar, one pint of milk, and sev~n table-spoons of flour.</p>



<p>MRS. 1.'s WAFFLES.</p>



<p>One pint of flour, one pint of buttermilk, one egg, one teaspoon of soda, and one table-spoon of -lard.</p>



<p>RICE OR I-IO~IINY WAFFLES.</p>



<p>Rub one quart of soft-boiled rice or hominy until it becomes very smooth. Mix with it enongh sweet milk to make it the proper consistence. Then ac1cl two or three table-spoons of flour, two eggs, salt, and one table-spoon of butter. In baking, if the batter should stick to the irons, add a little more flour . . Butter as you bake them.</p>



<p>WAFFLES wrrHouT EGGS, No. 1. One quart of flour and one teaspoon of sodasifted together, two teaspo·ons of salt, four table-spoons of melted lard, and enough sour milk to make the batter of the right consistence.</p>



<p>WAFFLES WITHOUT EGGS, No.2.</p>



<p>One quart offlour and one teaspoon of soda sifted together, four table-spoons of meltedlarc1, two teaspoons of cream of tartar dissolved in sweet milk, and enough sweet milk to make the batter of the right consistence.</p>



<p>REUARK.</p>



<p>One teaspoon of molasses, .added to batter for buckwheat or coi·n-meal cakes, serves to brown the-m very nicely while cooking.</p>



<p>YEAST</p>



<p>POTATO YEAST, No. 1. Boil two potatoes and mash them. Add three table-spoons of flour, and one table-spoon of yeast without any water. It will be as thick as mush, and will rise in two or three hours. Use one table-spoon of this yeast to one quart of flour.</p>



<p>POTATO YEAST, No.2. To three quarts of water, put as many 40ps as you can grasp in your hand. Peel seven medium-sized Irish potatoes and add them. Boil until the potatoes are done, and the hops sink.to the bottom. Then mash the potatoes, straiu the water they were boiled in, and pour it over them. Let them remain until they get cool. Then add one table-spoon of molasses or sugar, a half cup of yeast, and enough flour to make it as .thick as cream. Let it stand in a warm place until it froths on the top; then put it in a jug, and cork tight. Keep it in . a cool place, and.stir it well when you use it. . Allow two table-spoons of yeast to a plate of rolls.</p>



<p>SWEET POTATO YEAST.</p>



<p>Boil one large potato uutil very soft, and mash it. Now add water to make a thin batter, then one half of a yeast cake, and flour ' enough to make a thin batter.</p>



<p>PERPETUAL YEAST, No. 1. Take one pound of fine flour, and make it the thickness of gruel, with boiling water. Add one half pound of loaf sugar, and mix them well. Put five dessert-spoons of good yeast in a large vessel, and ·on the top put the above ·ingre(li~nts. They will soon begin to ferment.. ColJect the yeast from the 92</p>



<p>VERSTILLE'S SOUTlIERN COOKERY.</p>



<p>top, and keep it in a dry, warm place. When used in part, replace with flom made into a thin pastc, and sugar in the former proporti~n. '</p>



<p>PERPETUAL YEAST, No.2.</p>



<p>l\1ix one quart of water with "Wheat flour to the consistence of gi·uel. Boil it gently for half an hour. 'When almost cold, stu: in half a pound of sugar, and three dessert-spoons of yeast. Put the "Whole into a large jar, and place it near the fire to ferment. The fermentation will thro"W up a thin liqnor, "Which must be poured off. Keep the rcmainder for use, in a bottle or jug, in a cool place. Three dessert-spoons of this will make a fresh supply like the fu·st.</p>



<p>l\fus. McK.'s Hop YEAST.</p>



<p>Allow one table-spoon of hops to three pints of water, and boil it down to one quart. Boil t"Wo large Irish potatoes, mash them, and mix them with onc 'quart of flour. Then pour over the flour and potatoes the scalding hop "Water, and beat it up like thick baiter. Sweeten "With brown sugar or molasses, and add four table-spoons of yeast.</p>



<p>YEAST CAKES.</p>



<p>To one handful of hops put two 'quarts of "Water, and boil it down to one pint. Then make a thick batter of it with flour, one or two yeast cakes, or a teacup of baker's yeast. When it has risen, make a dough with corn meal; cut it in slices, and spread it to dry.</p>



<p>MRS. R.'s YEAST CAKES.</p>



<p>Take as many hops as you can grasp in your hand, then as many as you can grasp in your fingers, and put them into one quart of water. Boil it down to one pint. Then beat in flour to make a thin batter, and add one small cup of sugar. Set it over a slow fire, and let it remain until it be</p>



<p>94 VERSTILLE'S SOUTIIERN COOKERY.</p>



<p>gins to cak~ at the bottom. It must not boil. Then pour it in a jar, and add two yeast cakes dissolved in water. Let it rise; then add meai enough to make it sufficiently stiff to roll out. After it is rolled out, let it remain one hour to l'ise. Then sift flour over it, aud put it to dry.</p>



<p>TURNPIKE YEAST CAKES.</p>



<p>To two small bowls of hops allow three quarts of water and one table-spoon of gl'ouncl ginger, or one handful of race ginger. Boil it down to one half. Strain the liqui<;l, and let it stand until nearly cold. Then add three small yeast cakes, one table-spoon of salt, and one cup of molasses. ~fix the whole into a dough with corn meal. Make it out into small cakes, and dry them. These cakes will keep for six months.</p>



<p>LIFE EVERLASTING YEAST.</p>



<p>Gather the flowers, and make yeast from them just as you would from hops.</p>



<p>MILK YEaST.</p>



<p>Mix together one half pint of new milk, one pint of hot water, one salt-spoon of salt, and half a teaspoon of soda. Stir in flom to make it the thickness of common batter, and keep it in a warm place 1}lltil it l"ises.</p>



<p>DOMESTIC YEAST.</p>



<p>Take one half pint of flom and make it into a batter; add one yeast cake, and set it to rise. When it has risen make it into a dough with corn meal, set it in a pan to rise, and when it puffs cut it into slices to dry.</p>



<p>FINE YEAST, No. 1.</p>



<p>Peel and slice fom' large Irish potatoes, and put them with one eighth of a pound of hops into a kettle containing one gallon of water. Let it boil down tQ half the quantity, or until the potatoes are thoroughly done; t.ake the potatoes out, and</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>mash them fine; strain the liquor from the hops and let it stand until it cools. Then m.i.x together the liquor, one pint of meal, one pint of flour, the potatoes, and two yeast cakes dissolved in warm water. The batter should be stiff. Set it to rise at night. Early in the morning, add meal u~ti! you can hardly·stir it. After breakfast, add meal enough to make a dough, and cut it into slices to dry. .</p>



<p>FINE YEAST, No.2. Peel and .boil a half dozen large Irish potatoes in about one pint of water. When perfectly soft, mash them in the same. water they were boiled in ; then add a half pint of water, one fourth of a cup of brown sugar, and one yeast</p>



<p>cake. Now set this to rise, and when risen add enough meal to make a stiff dough; cut out the cakes, and let them dry.</p>



<p>DELICACIES FOR THE SICK.</p>



<p>• MULLED WINE, No. 1.</p>



<p>Boil some spice in a little water, until. the ftavor is obtaiIled; then add as much port wine as water; also, some sugar find nutmeg. Boil all together, and serve with toast.</p>



<p>MULl.ED WINE, No.2.</p>



<p>Beat together an egg, a glass of wine, and a table-spoon of sugar; pour on it a halfpint of hot water, and stir all the time. Grate nutmeg over it.</p>



<p>WINE WHEY.</p>



<p>Set three fourths of a tumbler of fresh milk over the fir~ As soon as it boils up add sufficient wine to completely turn it, and it mus·t look clear. Let it boil again, and then set the pan aside until the curd subsides, and do not stir it. Pour the whey off, and add to it a half pint of boiling water and some white sugar. .</p>



<p>CAUDLE.</p>



<p>Make a fine, smooth gruel, of one fourth grits and three</p>



<p>. . .</p>



<p>fourtlls meal. When well boiled, strain, and stir occasionally until it is cold. Wilen you wish to use it add sugar, wine, nutmeg, and lemon peel; also brandy, ifdesired.</p>



<p>PANADA, ro. 1.</p>



<p>Mix with one gll\ss of wine a little water, sugar, and nutmeg, and set it over the fire_ As soon ~s it boils add one soda cracker, either grated or broken, into fine pieces. Let it boil five minutes longer.</p>



<p>96</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>PA~ADA, No.2. Made as " Panada, No.1," with the difference of using a teaspoon of rum and a bit of butter, in the place of a glass 'of wine.</p>



<p>PANADA, No. 3. Split a cracker, put it in n pint of water with eight or ten raisins, and set it over the fire. When it boils, tnke it .from the fire, and add sugar and nutmeg to the taste. The mi8in:; are used to f!nvor, nnll must not be eaten.</p>



<p>PANADA, No.4. Put a cracker into a half pint of cold water, nuc1 set it over the fire. When it boils, stir uutil t.he cmcker is brokeu up. Beat up, in a bowl, an egg with a little sugnr, and nglass of wine. ·When the egg is well beaten pour the water and cracker over the egg, stirring all the time. Grate nutmeg over it.</p>



<p>TOAST . WATER.</p>



<p>Toast bread to n rich brown, but do not bUl'n it. Then put it in just enough cold water to cover it.</p>



<p>CnrCKEN em BEEP BnoTfI. Cut up either of these meats, put it in a saucepan of water, and boil with two table-spoons of washed rice until temlel'. ",Vhen. done, pnt it in a bowl, n:nd keep it eoveretl until wantell; then add bread cnunbs or cmekers, and a little salt and pePI)cr.</p>



<p>WATER GRGEL.</p>



<p>Mix in a bowl, till'ec small table-spoons of meal with four</p>



<p>of water. Boil one pint and a half of water, and gradual~y</p>



<p>add it to the meal. Then return it to the fire, and let it hoil</p>



<p>a hair hom. Sl~im it, and season with salt. Two or three</p>



<p>table-spoons of milk added, and boiled up once, is an i111:</p>



<p>provement..</p>



<p>9</p>



<p>98 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>ARROWROOT.</p>



<p>Add two teaspoons of the powder to two table-spoons of cold water, and rub it smooth. Then pour on three fourths. of a tumbler of boiling water, and stir until transparent. Set it over the fire, anc1let it boil three or foUl' minutes. It may lJe seasoned ' with salt, or sugar and lemon jllic~; or sugar and nutmeg . .</p>



<p>ARROWROOT BLJ.NC-l\:[ANGE.</p>



<p>Put one pint of milk over the fire to .boil. Then mix one table-spoon of arrowroot with three or fOllr of cold mille Rub it until perfectly sn;ooth. As soon as the piut of milk comes to a boil, stir in the arrowroot. Let it boil fifteen minutes, stirrillg frequently. Season with loaf sugar and nutmeg.</p>



<p>SAGO MILK.</p>



<p>To one pint of cold water, allow three quarters of an ounce of sago. Pour the water over the sago, and let it remain one hour. Then pour off the water, and add a pint and a half of new milk. Boil slowly, until the sago is thoroughly incorporated with the milk. Then sweeten, and flavor with nutmeg, and cimlamon and wine, if desired.</p>



<p>TAPIOCA PUDDING.</p>



<p>Put six table-spoons of. tapioca' in one pint and a half of milk, and let it remain until it becomes soft. ' Then add foUl' well-beaten eggs and one table-spoon of butter. Add wine, spices, and sugar to the taste. Put it in a pudding-dish, and bake.</p>



<p>GRAHAM: WAFERS.</p>



<p>Graham flour, sugar, and milk, rolled thin, cut tn slices, and baked.</p>



<p>GRAITA1I PORRIDGE.</p>



<p>Mix Graham fl(;mr and milk together like a batter, until</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>smooth. Let it boil until done. Then add more milk, if necessal'y, and a little salt.</p>



<p>GRAHAM J\iUSH.</p>



<p>Mix some Graham flour with -water, until you make a thin batter. Have some water' boiling, into which you pour this batter. When it boils, add Graham flour until you make it as thick as you -wish, and season with salt. Stir constantly for several minutes.</p>



<p>BREAD TOAST.</p>



<p>Toast your bread, and pour boiling -water over it. Then butter it, cover, and keep it warm until it is to be eaten.</p>



<p>RICE lYlILK. Boil one half pint of dee until perfectly soft. Then add one quart of sweet milk and let it boil j also add sugar to the taste. When you have taken it up, break anel stir 1ll one egg. Grate nutmeg over ,each plate as it is dished.</p>



<p>CAKES.</p>



<p>The following rul~s should be observed nnh'ss cliflerent directions ure given in the receipts. Atwuys sift your flour ; it,not only separates it from 'thc trash that may be in it, but restores t.he lightness which is destroyed by packing. Never attempt to make nice cake with inferior flour. The eggs should be in every instance perfectly fresh: Loaf sugar is preferable to brown, for making cake. The bnttCl' should be fresh, amI well washed, to extmct the salt. Before' beginning your cake, collect all your ingredients, and get your articles ready both for making and baking. Grease your baking-pans well, to prevent the cake fTom sticking. The best plan for making cake is, first, to cream together in a wooden bowl the 'butter and sngar; then add the yolks of the eggs, which must have' been previonsly n'ell beaten. Beat tIle whites to a ~tifi' froth, and add '.them alternately with the flour. Then add the spices and fruit, ifdesired.</p>



<p>CRULLERS, No. 1.</p>



<p>One half pounel of sugar, one table-spoon of butter, five eggs, spices, and flour to make a soft llo11gh. For crullers" the dough must b" rolled [,hin, cut iuto small cakes, and fried in hot lard.</p>



<p>CRULLEns, No.2.</p>



<p>Five eggs, two and a half cups of sugar, a 11l1llP of butter the size of an egg, one half of a nutmeg,' one teaspoon of powdered cinnamon, and flour enough to make a dough.</p>



<p>C "T n</p>



<p>~ULLE1;l.S, J:~ O. u.</p>



<p>Tln'ee tumblers of :fj.our, tln'ee eggs, one tumbler and a</p>



<p>"I rH\</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 101</p>



<p>fourth of sugar, one table-spoon of b),ltter or lard, one teaspoon of soda dissolved in a table-spo.on of vinegar, and milk enough to make a dough,</p>



<p>JINNIE'S CRULLERS.</p>



<p>TIVO eggs, three heaping table-spoons of sngar, one spoon of melted lard, a half cup of crcam or milk in which yon dissolve a half teaspoon qf soda; nntmeg, cinnamou, and .lemon to the taste, and flollr enough to make a soft. dough.</p>



<p>'SOFT WAFFLES. One quart of milk, 'four eggs, one half pomid of butter., amI use only flour enough to make your batter as thin as yon can bake it. Add yeast enough to make it rise. As yon bake, butter, and grate sugar over them. They should be made up directly ~fter dinner, for supper.</p>



<p>HARD WAFFLES. :Make the batter as you would lor pound cake, only stiffer.</p>



<p>WHIGS.</p>



<p>One quart of milk and four eggs; use flour (ilnough to make 'a very thin batter., Add a ,half teacup of yeast, and let it rise. Then add one teacup of sugar, and let it rise again. Bake quickly, in small tin pans. You must use powcleredloaf sugar.</p>



<p>HONEY CAKE.</p>



<p>One cup of butter, one of sugar, one of milk, three of flour, one of honey, two egg~, one teaspoon of soda, and spices to the taste.</p>



<p>WASHINGTON CAKE, No. 1. Orie pound of flour, one pound of brown sugar, rather more than balf a pound of butter, eight eggs, one and a half pounds of raisins, half an ounce of cloves', one and a half 0'</p>



<p>102 VERSTILLE'S SOUTHETIN COOKERY.</p>



<p>ounces of cinnamon, one wineglass each of brandy and wine, one nutmeg, one cup of cream, and one cup of citron.</p>



<p>o</p>



<p>WASHINGTON CAKE, No. 2. One and n. quarter pounds of flour, one pound of sugn.r, thrce quarters of n. pound of butter, four eggs, one pint of milk, one glass of wine, one glass of brandy, one nutmeg, one teaspoan of sodn., two ten.spoons of cream of tartar, n.nd two pounds of currn.nts or raisins.</p>



<p>'iVASHINGTON CAKE, No.3. One pound of flour , one pound of. sugar, n. hn.lf pound of butter, one 11n.lf pint of sweet milk, five ·eggs, one teaspoon of soda, and two ten.spoons of Crea)11 of tartar. Fln.vor with lemon. vVASHINGTON CAKE, FRO~I MRS. L.</p>



<p>One pOlll1d of sugai·, one pound of flour, one and a half pounds of misins, three qua'rters of a pound of butter, one wineglass each of brandy, wine, and cream, two nutmegs, one ounce of cil11iamon, a hn.lf ounce of cloves, citron, and eight eggS'.</p>



<p>RAISIN CAKE.</p>



<p>Two pounds of flour, two pounds of sugar, one pound of 'butter, one pint of milk, ten eggs, one ten.spoon of soda, two teaspoons of cream of tn.rtar, three nutmegs,. one and a half pounds of misins, and one glass of brandy.</p>



<p>WAFERS, No. 1. One pound of flour, one qun.rter of a pound of bntter, twelve eggs, one pound of sugar, one gln.ss of wine, and a little vanilln. for flavoring.</p>



<p>WAFERS, No .. 2. Six eggs, seven ~able-spoons of sugar, seven table-spoons</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 103</p>



<p>of flour, seven table-spoons of melted butter, and a little nutmeg. WAFERS, No.3: Two pounds of flom, one pound of sugar, a half pound of butter, six eggs, and one nutmeg.</p>



<p>WAFERS, No.4. The weight of three eggs in sugar and flour, and the weight of two eggs in butter.</p>



<p>GINGER WAFERS.</p>



<p>One cup of boiled molasses, one table-spoon of butter, one table-spoon of ginger, a half teaspoou of soda, aud flour enough to make a very stiff dough. Roll out very thin, cut the cakes small, and bake.</p>



<p>THE 1, 2, 3, 4 CAKE.</p>



<p>One cup of butter, twp cups of sugar, thl'ee cups of flour, and foul' eggs, with spices to the taste.</p>



<p>LilliCH CAKE.</p>



<p>One egg, one ounce of sugar, Qne table-spoon or butter, nutmeg, lemonjuice or ro.se water, and flour to make a batter.</p>



<p>TEA CAKES, No. 1. Three eggs, one cup of butter, two heaping cups of sugar, a small teaspoon of soda dis sol ved in sour milk, and sufficient flour to make a soft dough. Roll the dQugh thin, cnt into small·cakes, and bake in a quick oven.</p>



<p>-</p>



<p>TEA CAKES, No.2. One cup of butter, three· CUl)S of sugar, four eggs, one tumbler of milk, nutmeg, one heaping teaspoon of yeast powder, and enough flour to make a dough. The yeas.t powder must be sifted with the flour.</p>



<p>'{ERSTILLE'S SOUTHERN COOKERY.</p>



<p>T EA CAlms, No. 3.</p>



<p>Eight egg~, 'eight large table-spoons of sugar, eight small table-spoons of butter, and three fourths of a teaspoon of " soda. Add enough flour to make a soft dough, and spices to the taste:</p>



<p>, TEA CAKES, No. 4.</p>



<p>EigJ~t eggs, eight table~spoous of sugar, five table-spoons of butter, and one teaspoon of soda dissolved in' som nlilk. Work in sufllcient flour to make :.t soft dough, cut into' small calws, and bake in a quick oven. "</p>



<p>.;i. .".</p>



<p>TEAClJP CAlm.</p>



<p>'. ~,'</p>



<p>Two teacups of butter, thrce of sugar,' five of flour, four eggs, and one teaspoon of soda dissolved in sour milk. Add spices to the taste.</p>



<p>\ CUP CAKE, No. 1.</p>



<p>Six eggs, three ~ups of sugar, threc cups of flour, ancl"two cups of butter. Bake in shallow pans.</p>



<p>CUP CAKE, No.2.</p>



<p>One Cl~p of bl~ter, two cups of sugar, four cups of flour,' one cup of butt¢bnilk, four ,eggs"oue nutmeg, and one teaspoon of soda. , ;" ,</p>



<p>CUP CAKE, No.3.</p>



<p>One large cup of creant or sour milk, one cup of hutter, two cups of sugar, and fom cups of flour. Cream the butter aud, sugar togetlier; then add the cream with half" of the flour. Beat frYe eggs until very light, and stir them into the mixture with the rest of the flour. Add oue teaspoon of soda, and any flavoring you'like. :Bake in a quick oven:</p>



<p>CUP CAlm, NO.,4.</p>



<p>F ive cups of flour, one heaping cup of butter, two .and a</p>



<p>VERSTILLE'S SOUTHERN COOKERY.•</p>



<p>half cups of sugar, one cup of SOUl' milk, foul' eggs, onc small teaspoon of soda, and one nutmeg.</p>



<p>FRUIT CAKE, No.1,</p>



<p>Ten eggs, two cups of butter, foul' cups of sugar, six GUps of flour, currants ancl'.raisins. .</p>



<p>FRUIT CAKE, No.2.</p>



<p>Seven eggs, foul' cups of flour, two cups of sugar, one 'cui) of blltter, one cup of cream; and one cup of raisins.</p>



<p>LOVE CAKE.</p>



<p>One and a half cups of butter, three cups of sugar, five cups of flour, six eggs, one cup of milk, and two teaspoons of yeast powder. .</p>



<p>JUMBLES, No. 1.</p>



<p>Three eggs, thrce cups 'of sugar, one cup of butter (melted . before being mixed with the othcr ingredients), nutmeg to</p>



<p>you~' taste, one.teaSl)OOli of soda dissolved in vinegar, one</p>



<p>cup of milk, and' flour enough to make a soft dough. Roll</p>



<p>them thin, form. into rings, and bakc in a quick oven.</p>



<p>JUMBLES, No.2.</p>



<p>Rub to a . cream one pO~l11d of sugar and a half pound of butter. Add eight well-beaten eggs, essence of lemou to the taste, and flour enough to make a soft dough. ' Roll out in powdered sugar, and form them into l'iugs. Bake in a quick oven.</p>



<p>SOFT J UlIIBLES.</p>



<p>Two cups of floi.lr, foUl' eggs; three cups of sugar, a half cnp of butter, one cup ofsour cream, and a half teaspoon of soda. Flavor with any extract you pref<ll'. Drop by thn tea.spoonful on tins covered with coa.rse white sugar.</p>



<p>ALMOND JUlI1BLES.</p>



<p>Rub togethei' one·pol11ld·of flour, three quarters of a pound</p>



<p>106 VERSTlLLE'S SOUTHERN COOKERY.</p>



<p>of butter, and one pound of blanched almonds. Add nine eggs, the whites and yolks beaten ' separately. Mix all together as YOLl wOLlld pound cake, adding one pound of sugar.</p>



<p>COCOANUT J U~1BLES• . Cream together one pound of sugar:md a half pound of bLltter. Add ten well-beaten eggs, the yolks and ' whites . beaten separately; also add one gruted cocoanut. Use flour enough to muke the whole into a tolerable stiff dough. Roll it out about u quarter of an inch thick. .Cut out the cakes with a tin about as large around as the upper part of a teacup; then with a smaller tin, cut out the inside of each cake, so as to make the cakes in the shape of rings. Sift sugar over them, and bake in u brisk oven.</p>



<p>COOKIES, No. 1. One cup of butter, two of sugar, two thirds of a cup of sour milk, one teaspoon of soda, two eggs, one table-spoon of ' mixed cinnamon and nutmegs, and flour enough to make a dough. Roll and cut it out into 'small cakes, and bake in a moderate oven. 'COOKIES, No.2. Rub to a cream two cu~of sugar ancl one of butter. Stir in two well-beaten eggs, a little flom, a grated nutmeg, and one teaspoon of soda dissolved in a cup of sour milk. Add sufficient flour to make a dough. Cut into small cakes, aud bake.</p>



<p>SOFT COOKIES. ·</p>



<p>Rub to a cream two cups of sugur and one of butter. Then add three well-beaten eggs, one teacup of sour milk or cream, six cups of flomjoone teaspoon of soda, nutmeg und brandy.</p>



<p>GINGER COOKIES.</p>



<p>One cup of sugar, two cups of molasses, a half. cup of sour cream, one teaspoon .of soda, one table-spoon of butter, and</p>



<p>~ .</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 107</p>



<p>two ounces of ginger. Add enough flour to make a soft dough. Roll thin, and bake in a moderate oven.</p>



<p>DOUGHNUTS, No. l. One quart of milk, one pound 'of sugar, three'quarters of a pound of butter, a half pint of yeast, six eggs, spices to the taste, aud f10lU' enough to make a stiff dough. Let it rise ·two or three hours before cooking. Doughnuts must be cut out and fried like crullers .</p>



<p>. DOUGHNUTS, No.2.</p>



<p>One cup of sour cream or milk, two of sugar, thJ:ee fOlU'ths of a cup of butter, four eggs, oue nutmeg, one teaspoon of soda, and flour enough to make a dough,</p>



<p>CLAY CAJ{ES,</p>



<p>Six eggs, one pound of flour, a half pound of.butter, one pound of sugar, a half pint of SOlU' cream, one teaspoon of soda, and the rind and juice of one lemon.</p>



<p>SOFT .GINGERBREAD, No. l. 'Three cups. of molasses, two cups of sugar, two cups of butter, one cup of milk, six cups of flour, two table-spoons of ginger, one teaspoon of spice, oue teaspoon of soda dissofved in vinegar, and four eggs:</p>



<p>SOFT .GINGERBREAD, ~o. 2.</p>



<p>Five eggs, three cups of molasses, one cup·of sugar, foUl' cups of flour, one cup of butter, two table,spoons of giuger, and one teaspoon of soda dissolved iu buttermilk. Bake ill shallow pans, in a quick oven. .</p>



<p>SOFT GINGERBREAD, No.3.</p>



<p>Two cups of butter, two cups of sugar, two cups of molasses, four eggs, one cup of milk, four and a half cups of</p>



<p>108 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>flour, one and a half cups of corn meal, ginger and cinnamon to the taste.</p>



<p>SOFT GINGERBREAD, WITHOUT EGGS• .</p>



<p>Six cups of flour, three cu'ps of molasses, two cups of butter, one table-spoon of ground ginger, and one and a half teaspoons of soda dissolved in milk. Beat it well, and bake in square tin-pans in a quick oven.</p>



<p>DUTCH GINGERBREAD.</p>



<p>Two pounds of flour, two and a half ounces of ginger, a quurter of a pound ·of. butter, a little citron, and two eggs. Mix the whole into a stiff paste with two and a quarter pounds of sugar, or molasses. Beat it well with a rollingpin, and mal"i it into small cakes. Lay them on buttered paper tlu'ee double, and bake in a moderate oven.</p>



<p>AN EXCELLENT GINGERBREAD.</p>



<p>One cup of molasses, two cups of sugar, two cups of bntter, five cups of flour, foul' eggs, one cup of milk, two tablespoons of ginger, and one teaspoon of soda dissolved in vinegar.</p>



<p>LA FAYETTE G INGER CAKE.</p>



<p>One half pound of butter, a half pound of sugar, one pint of molasses, seven 'eggs, one and a half pounds of flour, four table-spoons of ginger, two and n half dozen cloves, two and a half dozen aUspice, onll small stick of cinnamon, and one . teaspoon of soda dissolved in vinegar. The spices must be</p>



<p>pounded together. Bake in pattie-pans.</p>



<p>SOFT GINGER CAKE.</p>



<p>Four cups of flour, tW9 cups of molasses, one cup of sugar, one cup of butter, one teaspoon of soda in a half cup of sour milk, tlu'ee table-spoons of ginger, and tilree eggs. . .</p>



<p>YEHSTILLE'S SOUTHEHN COOKERY.</p>



<p>CHAHLESTON GINGEH CAKE.</p>



<p>Seven eggs, one pound of sugar, Olle pound of butter, two pounds of flour, one pint of molasses, two teaspoons of soda, one wineglass of alcohol, and spices to the ta~te.</p>



<p>GINGER CAKES, No.1 .</p>



<p>Four tumblers of syrup, two eggs, a half pound of lard, one tumbler of buttermilk, two teaspoons of soda dissolved in'the buttermilk, a little salt, and four table-spoons of ginger. Add flour enough to make 11. dough, and make it as soft as possible to roll.</p>



<p>GINGER CAKES, No.2.</p>



<p>One quart of molasses, one teacup of meltecl lard, a half cup of buttermilk, two heaping teaspoons of soda, two eggs, and one table-spoon of ginger. Make the whole up with flour into a soft dough.</p>



<p>GINGER NUTS, No. 1. Two and a half pounds of flour, one pound of butter, one quart of molasses, two ounces of ginger, eight dozen grains of allspice, three dozen cloves, two teaspoons of cinnamon, and a half teaspoon of soda dissolved in vinegar. Cut up the butter in the flour, and mix with it the giliger a.nd the spices. 'Wet the wbole with molasses amI stir it with a knife; then atld the dissolved soda. If the alolass'oo is thin, more Hour will be required.' Knead the clough for a long wbile; then roll it out a half inch thick, and cut the calces about the size of a ccnt. Lay tLem in buttered pans, and bake in a moderate oven.</p>



<p>GINGER NUTS, No.2.</p>



<p>One ancl a half pounds of flour, a half pound of butter, a balf pound of brown sugar, two large table-spoons of ginger, . ,a half teaspoon of powdered cloves, one teaspoon of pow</p>



<p>10</p>



<p>HO VERSTlLLE'S SOUTHERN COOKERY,'</p>



<p>dered cinnamon, one pint of molasses, and 01:\e small teaspoon of soda dissolYed in vinegar. The whole must be made into a dough, and worked very hard. Roll, cut, and . bake, as in the !lbove receipt.</p>



<p>GINGER NUTS, No. 3. Thi'ee qU!lrters of a pounel of butter, !I half pound of sugar,</p>



<p>one pint of molasses, three . fOLlrths of a teaspoon of soda, ginger and cloves to suit the taste, and very little red pepper ·j add flour to make a stiff dough.</p>



<p>GINGER POUND CAKE.</p>



<p>Ten eggs, one'pound of brown sugar, tln'ee quarters of !I p()und of lmtter, one pound of flour, one pint of mola·sses, two table-spoons of ginger, the rind of one lemon, a glass</p>



<p>•</p>



<p>of brandy and rose water mixed, !lnd some ilUtmeg. If desired, !ldd two pounds of currants. Let the flour be the last ingredient put in.</p>



<p>GINGER CRISP, No. 1. Two cups of sugar, two cups of molasses, one cup of butter or lard, three table-spoons of ginger, one table-spoon of soda, one teaspoon of pulverized alum, and one cup of buttennille Add enough flour to make !I soft dough j roll thin, and bake in a quick oven.</p>



<p>GINGER CRISP, No.2. Two cups of molasses, one cup of sugar, one cup of butter, a half teaspoon of pulverized alum, one te:ispoon of soda, a half cup of ginger, !lnd flour en.ough to make a soft clough j roll thin, and bake in a quick oven.</p>



<p>GINGER SCHNAPS, No.1,. One cup of syrup, onc cup of sugar, three. table-spoons of lard, three eggs, !I half teaspoon of S!llt, two table-spoons of</p>



<p>,,','</p>



<p>,ginger, one teaspoon of soda in a half cup of mill. or water,.</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 111</p>



<p>and flour enough to make a dough. Roll them liS thin as possible, and bake in a quick oven.</p>



<p>GnIGER SCHNAPS, No.2. One cup of butter, one cup of sugar, one cup of molasses, a half cup of ginger, one teaspoon of soda, and enough flour to make a dough. Roll thin, and bake in a quick oven.</p>



<p>PICNIC GINGER CAKE.</p>



<p>One cup of molasses, one cup of sugar, one cup of butter, tln'ee cups of flour, three eggs, one table-spoon of ginger, and one teaspoon of soda dissolved in· vinegar. Rub the butter :.nd sugar to II cream. Beat.the eggs hard, and add them; then stir in the molasses, ginger, and flour, and Illstly, the soda.</p>



<p>SPONGE CAKE, No. 1. Twelve eggs, ten ounces of flour, one pound of loaf sugar, essence of lemon, and nutmeg. Beat the sugar by degrees into the yolks of the eggs; stir in the spice and lemon; then add the whites of the eggs beaten to a stiff froth, and the flour a small quantity at a time, beating slowly and gently with a knife. Sift together and add a hllif teaspoon of sodII and one teaspoon of cream of tartar.</p>



<p>. SPONGE CAKE, 1'<0. 2. Beat the yolks of seven eggs and five whites sepllmtely, Have ready in II sauceplln three quarters of a pound of sugar in II half tumbler of water. Plaee it oyer a fire, and let it</p>



<p>•</p>



<p>boil only so long as you are beating the eggs. After it becomes 'a little cool, add the eggs, and beat well for a half hour. Then strew in a hlllf pound of flour, lind chop it in with a knife. Flavor with "essence of lemon." Put the batter in shallow baking-pans, and bake in a modemte oven.</p>



<p>SPONGE CAKE, No.3. Seven eggs, a,half pound and two table-spoon~, or ten</p>



<p>112 VEr:STILLE'S SOUTHERN COOKERY.</p>



<p>ounces, of flour; one pound of sugar, a ha~f tumbler of cold water, a half teaspoon of salt, and flavoring. Beat the whites aud yolks separately, and dissolve the sugar in the water, then add the sugar andwater to the yolks and beat until very light; alternately.add the whites ·and flour with a knife.</p>



<p>SPONGE CAKE. (VERY FINE.) Twelve eggs, the weight of twelve in sugar, and the weight of six in flour. Beat the yolks and' sugar together. Whip the whites of the eggs to a stiff· froth, aud add them alternately with the flour. Beat as little as possible after putting in the flour. Lastly, mix together one third of a tea~poon of soda, and half that quantity of tartai-ic acid, and sift it in. Bake in a quick oven.</p>



<p>MRS. W.'s SPONGE CAKE. Eight eggs, one pound of sugar, and one pound of flour. First dissolve the sugar in a teacup of boiling water. Beat the yolks well, and when the sugar is cool, add it to them. e Stir in the whites, and lastly, whip in the flour with a knife. Flavor with lemon. MOTHER'S SPONGE CAleE. One cup of sugar, two cups of flour, oue teaspoon of cream of tartar mixed in the flour, a half teaspoon of soda dissolved in a half cup of sweet milk, and two or three well-beaten eggs. Flavor with rose water or lemon.</p>



<p>NAPLES BISCUIT, No. 1. Put one pound of sugar into a half pint of water, "and let it boil until the sugar is entirely dissolved. Beat eight eggs well, the yolks aud whites separately; unite them, and pour on the boiling syrup, stirring constantly until the mixture becomes cold. Then lightly mix with it one pound of sifted flour. Flavor with vanilla or lemon. Lay sheets of buttered paper 01~ the bottom of the baking-pan, p~ur in the butter and bake.</p>



<p>VERSTILLE'S SOUTHERN COOKERY, 113</p>



<p>NAPLES BISCUIT, No.2.</p>



<p>Sift three quart.ers of a pOlmcl of flour, and grate one pound of the best loaf sugar. Grate the rind, anel. squeeze· into a saucer the juice of three lemons. Beat ten eggs until very light, and gradually add the sugar and lemon. Beat the whole for along time.' Theil stir ill the flour slowly and lightly. Bake ill small cakes.</p>



<p>NAPLES BISCGiT, No.3.</p>



<p>Mix together the yolks of five eggs, six ounces of sugar', and a little rose water, and beat well. W'hisk' the whites, and add them to the yolks, stirring as little as possible to' mix .them. Then .mix with the whole, five ounces of flour. Sift loaf sugar over the cakes before llaking them.</p>



<p>LADY FINGERS.</p>



<p>Four eggs, four ounces of sugar, and .two 'ounces of flour. Beat the yolks and sugar together, and then add the whites and the flom·. . Flavor with either orange-flower water, rose water, or lemon. Drop Oil a paper with a paper or a tin funnel; then lay the paper on a p::t.ll, and bake. Sprinkle the eakes with sugar before baking.</p>



<p>SILVER CAKE, No. 1. Three quarters of a pound'of flour, a half pound of butter, one pound of sugar, the whites of fOUl'teen eggs, and the juice of two lemons. Beat ·the sugar and egg oW.1lltil it has the appearance 6f icing. Cream the butter and flour to·gether, and mix the whole. Beat well before baking.</p>



<p>SILVER CAKE, No.2.</p>



<p>One pound of flour, one pound of sugar, three quarters' of a pouud of butter, and the whites of sixteen eggs. Rln.nch two dozen almonds, grate them; add them to the batter, n.Jl(I bake in shallow pans.</p>



<p>10· VERSTILLE'g SOUTHERN COOKERY.</p>



<p>114</p>



<p>SILVER C.UtE, No.3.</p>



<p>Cream together one cup of butter and two cups of sugar; then add the whites of six eggs beaten to a stiff froth, and one cup of cream in which you have dissolved two thirds of a teaspoon of soda. Stir ·in flour enough to make it as stiff as pound-cake batter, and with the ·flour add one teaspoon of crea-m of tartar. Flavor with" essence of lemon;"</p>



<p>DUTCH CAKE, ~o. l. Four eggs, three quarters of a pound of butter, three</p>



<p>•</p>



<p>quarters of a pound of sugar, one cup of milk, a half cup of brandy, one nutmeg, some orange peel cut fine, and flour enough to make a soft dough. Roll, and cut into whatever shape you like. Break two eggs in a plate, and with a feather put it over the dough. Then prepare a quarter of a pound of sugar,. two table-spoons of 11our, six ounces of cinnamon, and one pound of finely-cut almonds. Sprinkle this over the dough and bake it.</p>



<p>t</p>



<p>DUTCH CAKE, No.2.</p>



<p>Four eggs, one pound of butter, one pouud of sugar, one cup of milk, a half tumbler of brandy, a little orange peel, one nutmeg, and flour enough to make a soft dough. Roll it out, and cut it in any shape you prefer. Break two eggs in a plate, and with a feather, put it over the dough. Then prepare om" pound of sugar, two table.-spoons of flour, six ounces of cinnamon, and olle pound of fillely-cut almonds. Sprinkie this mixture over the dough and bake it.</p>



<p>LOAF CAKE, No: l.</p>



<p>One cup of butter, three cups of light dough, two cups of sugar, four eggs, brandy, nutmeg, and one pound of raisins and currants mixed.</p>



<p>•</p>



<p>VERSTILLE'S SOUTIIERN COOKERY. 115</p>



<p>LOAF CAKE, No.2. Three eggs, three gills of sugar, and one table-spoon of butter. Beat the sugar, yolks of eggs, and butter together. Then beat the whites to a stiff froth, and add them with two and a half ·cups of light dough. Add a half teaspoon of soda dissolved in one third of a cup of milk, and lastly, a dessert-spoon of vinegar. Raisins may be added or not, as you prefer.</p>



<p>LOAF CAKE, FRO~1 MRS. I.</p>



<p>Three pounds of flour, three quarters of a pound of·lard, three quarters of a pound of butter, one and tln'ee quarters of a pound of sugar, six eggs, one pint of milk, a half pint of yeast, one and a half pouuds of raisins, one pound of currants, three quarters of a pound of citron, a half ounce of nutmeg, Que fourth of au ounce of mace, aud three fOllrths of a cup of brandy. Work the butter and sugar together. Mix the flour, milk, yeast, aud three-eggs, with half of the butter and sugar over night. 1Vhen light, add the other ingredients, and let it rise the second time. .</p>



<p>COMPOSITION CAKE, No. 1. One pound of sugar, a half pouud of butter, fOllr eggs, one cup of milk, a half teaspoon of · sodtt dissolved in vinegar, one half of a nutmeg, one teaspoon of essence of lemon, and enough flour to make a stiff l;>atter. Beat thcse together, and then add one pound of Cll1Tauts and chopped raisins. Line square tin pans with buttered paper, put the mixtme in an inch deep, and bake in ·a quick oven.</p>



<p>COMPOSITION CAKE, No.2. One and tln'ee qnarters of a pound of flonr, one and three quarters of a pound of sugar, one pound of butter, one pint of cream, fom eggs, one teaspoon of soda dissolved in vinegar, one.and a half pounds of raisins, and spices to the taste,</p>



<p>•</p>



<p>116 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>CI'rRON COMPOSITION, CAKE. One and a ilalf pounds of flour, one pint of milk, one and a quarter pounds of sugar, three quarters of a pound of butter, a ilalf pound of citron cut into slips, onc teaspoon of soda dissolved in vinegar, four well-beaten cggs, one ilalf of a nutmeg, ajld one teaspoon of essence of lemon. Beat tile whole well together, and bake iil square tin pans in a qnick oven.</p>



<p>CURRANT CAKE.</p>



<p>Make your batter as you would for pound cake, and sprinkle in as JUany currants as you like. Bake in pattie pans.</p>



<p>CROTON CAKE. One pound of flour, one pound of sugar', a il::ilf pound of buttcr, six eggs, and one cup of slVeet milk. Put two tea-. spoons of cream of tartar in the flour, :1lld one teaspoon of soda in the milk. Fln,vor with any.extract you prefer.</p>



<p>CAROLINE CAKE. Tilree cups of flour, tilree cups of sng:1.r, eight eggs, foul' table-spoons of melted butter, and :1. little sOlh dissolved in :1. cup of SOlU' cream.</p>



<p>POVERTY CAKE. Onc cup of sour creani, one cup :1.nd a half of sugar, two cggs, one te:1.spoon of soda, and spices to the taste. Use flour cnongil to llluke it :1.S stiff :1.S cnp cake. .</p>



<p>FANCY CAlm. Five eggs, foul' cups of flour, three cups of sug:1.r, one cup of blltter, one cup of sour JUilk, :1. half teaspoou of soda, ~llll :1. little cinnamon :1.nd nutmeg. You can :1.dd fruit 01' not, as you choose.</p>



<p>TEXAS CAKE. T:1.ke one pound of dried cmmnts, and pick them dean ;</p>



<p>VllRSTlLLE'S SOUTHERN COOKERY.</p>



<p>wash the~ in cold water; drain, and then spread them over the bottom of a large flat dish, and dry them before the fire, or in the sun. Dredge one ponnd of raisins with flour, and likewise the currants. lVIix onc table-spoon of powdered mace, nutmeg, and cinnamon, (md put theul in a tumbler of brandy to steep. Cream togcthcr one pound of butter and one potind of loaf sugar. In one pall, sift one qnart of flour; and in another, beat seven eggs until very light and thiclL Add the spice and liqnor to the "butter and sugar, and stir"in alternately the egg, flour, anel fruit, a small quantity at a time. Flavor with cither lemon, orange juice, or rose water. Lastly, dissolve oIle teaspoon "of soda iIl one pint of sour milk, a,nd stir it in while effervescing. Bake five or six hours, and ice it when cold. A pan with straight sides is the</p>



<p>best to use in baking.</p>



<p>KISSES.</p>



<p>The whites of eight eggs and one pound of sugar, or more if necessary. Beat the eggs well; then add the sugar, a spoonful at a time, until it becomcs very stiff. Lay a buttered paper on a baking-pan and drop the kisses on it from a spoon. Bakc them very light brown, and bc carcful that they do not burn at thc bottom. Flavor with lemon or vanilla.</p>



<p>R OLL CAKE.</p>



<p>Make biscuit dough and roll it very thin; cream sugar, butter; and spice together; thencover the dough with the mixture, rolling it all the while, until you have a roll as large around as an egg. Then cut the roll in half-inch pieces, and bake or fry them.</p>



<p>SPICE CAKE, No. 1. One pound of sugar, three quarters of a pound of butter, three quarters of a pound of flour, six eggs, one pound of raisins, one cup of som crcam, a half teaspoon. of soda, one</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>teaspoon of cloves, one table-spoon of cinnamon, one nut</p>



<p>,</p>



<p>meg, and a half cup of brandy.</p>



<p>SPICE CAKE, No. 2 . . Make a batter as you woulel for pound cake. Have ready two table-spoons of ground allspice, two grated nutmegs, one dessert-spoon of ground cloves, one of cinnamon, and a teaspoon of powdered mace. Mix these ingI'edicnts well together, with enough of the batter to just drop from the spoon. Put a layer of batter in your pan i then with a knife drop the. spices 'over it about an inch apart; -then another layer of batter and one of spices, and so on until the p~\ll is full enough to allow for rising, leaving a thin layer of batter last. Bake as you would pound cake.</p>



<p>RUSK CAKE.</p>



<p>Two large 'Cups of flour, one large cup of sugar, a half cup of som cream, one teaspoon of soda, one teaspoon of cream of tartar, and three eggs, Flavor with essence of lemon.</p>



<p>LADY CAKE.</p>



<p>One pound of sugar, three quarters of a pound of butter, the whites of sixteen eggs, a quarter of a pound of. almonds wet with rose water, and one pound of flour.</p>



<p>LEMON CAKE, No. 1. Four cups .of flom', two cups of sugar, 'one cup of butter, five eggs, one cup of buttermilk, a half teaspoon of soda, . :l.lld the rind and juice of one lemon.</p>



<p>LEMON CAKE, No. 2. One pound of sugar, one pound of fiour, a half pound of butter, eight eggs, the rind of two lemons, and the juice of one . . Bake quick in sh::Lllow pans.</p>



<p>VERSTILLE'S SOUTHERN COOKERY•. 119</p>



<p>ORANGE CAKE.</p>



<p>Ten eggs, one pound of flour less a small handful, one ' pound of loaf sugar, three quarters of a pound of butter, and the juice of three oranges. ,Put the juice of another orange in the icing for the cake. Some Of the rind of the oranges</p>



<p>must be rubbed on a few lumps of the sugar. ' Bake in</p>



<p>	shallow pans. 			</p>



<p>			CHEAP 	CAKE. 	</p>



<p>Take three eggs and make them thick with sugar. Add one and a half cups of melted lard, one teaspoon of soda, one cup of buttermilk, and spices to the taste. Use flour enough to make a dough. Roll, and cut in small cakes.</p>



<p>TIPSY CAXE.</p>



<p>Steep six sponge cakes in brandy. Stick them all over with almonds cut into spikes. Pile them in a' pYl'D.mid upon a dish; pour a custard around, and lay preserves in heaps upon the cakes. '</p>



<p>NON DE SCRIPS.</p>



<p>Beat the yolks of five eggs well, and add flour euough to make a dough. Roll very thin, fold and fry them in boiling lard. Sift loaf sugar over them.</p>



<p>MACCAROONS.</p>



<p>One pound of sugar, one pound of pounded nuts, and the whites of seven eggs. Drop on a sheet of buttered paper, and bake.</p>



<p>FLOUR MACCAROONS.</p>



<p>Work a half pound of finely-powdered sugar with one egg to a smooth paste; then add two heaping table-spoons of flom, and flavor with essence of lemon. Work the whole well together. Then wet your hands, and roll the dough in balls the size and shape of a nutmeg. Lay them an inch</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>a.part· on a sheet of paper, and when you have done so, dip your fingel' in water, and smooth the top of them to make them shine. Bake them in a slow oven. Remove them from the paper with a knife.</p>



<p>FRENCH ~ACCAROON</p>



<p>Beat TIl a marble mortar until fine, one quarter of a pOlmd of blauched almonds, with four table-spoons of rose watffi·. Whisk foUl' eggs to a froth, and mix them with the almollds and one pound of loaf sugar. . I-lave it just stiff enough to drop nicely from the spoon. Drop the mi-xtllre on a sheet of paper, in an oval shape. Bake in a brisk oven.</p>



<p>JELLY CAKES.</p>



<p>Cream together one pound of sugar and three quarters of a pound of butter. Beat the yolks of ten eggs, and add them to the butter and sugar. Weigh one pound of flour, and take out one table-spoon of it, which must not be added to the batter; then mix with the other portion one half of a teaspoon of cre:tm of tartar and sift them together. Dissolve one fourth of a teaspoon of soda in a half cup of' milk, and add that to the eggs, butter, and sugltr ; then add alternately the flour and the whites of the eggs, after they hav~ been beaten to a stiff froth. B :tke your batter in common tin plates, making your cakes quite thin. Spread. on the top of one of the cakes a layer ofjelly; then place another cuke on the top of that; then another layer of ellyand another cake. When yon desire to eat them, cut tln'ough the thickness of the three cakes.</p>



<p>'INDIAN CAKE.</p>



<p>One pint of meal, one cup of sweet milk; one cup of sour cream, a half cup of molasses, one well-beaten egg, one tea-' spoon ofsoda, a half teaspoon of salt, cinnamon, nutmeg, and other spices.</p>



<p>VlillSTILLE'S SOUTHERN COOKERY.</p>



<p>CHRISTMAS CAKE.</p>



<p>To one cup of butter allow two cups of sugar, three cups of flour, four eggs, three fourths of a cup of sour cream, the juice of one lemon, one small teaspoon of soda, and two cups of currants. Bake in small pans.</p>



<p>NEW YEAR'S CAKE.</p>



<p>Ten cups of flour, six cups of sugar, three cups of butter, three cups of sour milk, eight eggs, one glass of wine, oue teaspoon and a half of soda, one nutmeg, one pound of currants, and one 'pound of ruisins.</p>



<p>MRS. S.'s CAKE. One quart of flour, nearly one pint of brown sugar, six eggs, two table-spoons of butter, one small teaspoon of soda, a half teaspoon of tartaric acid, all.Clnutmeg to the taste.</p>



<p>CREAM CAKES, No. 1. One pint of water, twelve ounces of butter, one pound of flour, and ten eggs. Boil the water and butter together, and while boiling stir in the flour. Then pour it into a dish, and when cool, add the eggs well beaten, the whites and yolks separately. Drop frOm a spoon on a buttered tin, and bake from fifteen to twenty minutes. In the mean time prcpare a custard with one cup of flour, four eggs, two cups of sugar, and flavor with.vanilla or lemon. As soon as the cakes are done, break open one side of each, fill with custard, and set them aside to cool.</p>



<p>CREA~I CAKES, No.2.</p>



<p>For the crust, one pint of water, a half pint or half poul).d of butter, three quarters of a pound of flour, and tcn eggs. Boil the water and butter together, and stir in the flour while it is boiling; then take it off and let it cool; when cold enough, add the eggs well beaten, the whites and yolks sep</p>



<p>11</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>arately, and tln'ee fonrths'of a teaspoon of soda. For the cream, one qnart of milk, one cup of flour, two cups of sugar, and four eggs. Boil the milk, and while boiling add the flour, sugar, and eggs, well beaten together, and flavor with essence of lemon to your taste. 1'0 cook the crust, take a tablespoonful for a cake ; put them on a tin sheet and bake about twenty minutes. They will puff up and be )J.ollow; lift the lid, and fill it with cream while warm.</p>



<p>COCOANUT CAKE, No. 1. One pound of sugar, a half pound of butter, tln'ee quarters of a pound of flour, six eggs, and one grated cocoanut.</p>



<p>COCOANUT CAKE, No. 2. Six eggs, a half pound of flour, a half pound of butter, one pound of sugar, one grated cocoanut, and cream enough to make a batter like pounc1 cake.</p>



<p>MRS. C.'s CAKE. One pound of flour, one pound of sugar, a half pound of butter, six eggs, one wineglass of sweet cream, one of brandy, one pound of raisins, and spices if you wish.</p>



<p>SODA CAKE.</p>



<p>One egg and one cup of white sugar beaten together. Then add two and one 'half table-s poons of melted butter and one cup of sweet milk, but leaving out enough milk to dissolve two teaspoons of cream of tartar and· one teaspoon of soda; also add one pint of flour (measured before it is sifted) and the grated peel of oile lemon. The cream of tartar and soda must be added separately, after the flour has been stirred in. Bake in a quick oven.</p>



<p>CORN STARCli CAKE, No. 1. Mix and sift together a half pound of corn starch, a half</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 123</p>



<p>pound of flour, aud a half teaspoou of soda. Cream together one pound of sugar and three quarters of a pound of butter; add one egg at a time, uutil you have put iu ten; theu onc teaspoon of cream of tartar dissolved in a little water, and ln.stly, add ihe corn starch and flour. Always bake in pattie-pans, in a quick oveu.</p>



<p>CORN STARCH CAKE, No. 2. Sift one level teaspoon of soda into a half pound pf flour, and mix the flour with a half pound of corn starch ; then cream together one pound of sugar and three quarters of a pound of butter; when well creamed, break in ten eggs, oue at a time. Mix all well together, adding the same quantity of tartaric acid that you have used of soda.</p>



<p>FRENCH CAKE.</p>



<p>Five tumblers of flour, three tumblers of powdered white sugar, one tumbler of cream, a half tumbler of butter, and a half teaspoon of soda dissolved in as much lukewarm water as will cover it. :t.1ix· all together in a pan; then beat three eggs until light, and add them to the mixture with one teaspoon of cinnamon and one nutmeg. Beat well for ten minutes, and then bake in a moderate oven.</p>



<p>Mr:s. K.'s CAKE. One pound of flour, one pound of sugar, a half pound of butter, four eggs, one teaspoon of soda dissolved in a cup ofsour milk, one pound ofraisins or currants, one table-spoon of cinnamou, a half table-spoon of cloves, and one nutmeg.</p>



<p>POUND CAKE, No. 1. Prepare one table-spoon of cinnamon, a half teaspoon of mace, and one nutmeg. Mix in a tumbler one glass of wine, one of brandy, and one of rose water. Sift one pound of flour and take out a good handful. Cream together one</p>



<p>, .</p>



<p>pound of sugar and three quarters of a pound of butter. Then</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>add to the butter and sngar the spices and liquor. Beat ten eggs, the whites and yolks separately, and add them alternately with the flour. Flavor wIth" essence of lemon." Bake in a moderate oven from two to three hours.</p>



<p>POUND CAKE, No.2. One pound of sugar, three quarters of a pound of butter, oue pound of flour with a handful taken out, and ten eggs. Beat the whites and yolks separately. Cream the butter and sugar together, and then add the yolks. When perfectly light, add the whites alternately with the flour. Flavor with lemon. Sift into the batter a half teaspoon of soda, and half that quantity of tartaric acid. Let it rise an hour, amI bake an hour. POUND CAKE, No. 3: One pound of flour, one pound of sugar, one dozen eggs, three quarters of a pound of butter, one third of a teaspoon of soda, and one third of a ·teaspoon ?f tartaric acid.</p>



<p>MAIlBLE POUND CAKE.</p>



<p>One drachm of alum, one dr'achm of soda, one of cochineal, and one of cream of tartar; beat these ingredients very fine, and pour two table-spoons of boiling water on them, mix tboroughly and then strain it. Mix three large spoons of the batter with it. This quantily is sufficient for two cakes. Make the batter as for plain pound cal~e. Put a layer of the batter in the bottom of the baking-pan, streak the top of it with the mo,rble miXture, then put another layer of the batter and more of thc mixture, and so on until the pan is full.</p>



<p>WHITE CAKE, No. 1. One pound of loaf sugar, three quarters of a pound of butter, the whites of twenty eggs, and one pound of flour, leo,ving out one to,ble-spool fnl. Creo,ID the butter and sugar together. Then add the whites and flour alternately. Fla</p>



<p>•</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 125</p>



<p>VOl' with lemon or rose water. Lastly, put in a half teaspoon of soda, and half that quantity of tartaric acid. Let it rise an hour-and bake an hour.</p>



<p>WHITE CAKE, No. 2. The whites of sixteen eggs, four cups of sugar, six cups of flour, one and a half cups of butter, two cups of thick cream, four teaspoons of yeast powder, aud " essence of lemon " to tile taste. Put half of the yeast powder in the flour, the other half in the frost-cup of cream. W"ork the butter and sugar together, and add half of the flour; then one cup of cream and the whites of the eggs; then the remainder of the flour, and lastly, the other cup of cream.</p>



<p>W I1ITE Cup CAKE.</p>



<p>One cup of butter, three cups of sugar, five cups of flour, five eggs, one cup of cream or sweet milk, one teaspoon of cream of tartar, and a half teaspoon of soda. Flavor with any extract you like.</p>



<p>PLUM CAKE.</p>



<p>One pound of butter, one pound of flour, one potmd of sugar, twelve eggs, three pounds ofraisins, two pounds ofcUl"</p>



<p>rants, one pound of citron, cinnamon, and nutmeg.</p>



<p>RICH PLUU CAKE.</p>



<p>One and-a quarter pounds of flour, one pouud of butter, one pound of sugar, a half pound of citron, two ounces of almonds, a half ounce of allspice, a half ounce of cinnamon, ten eggs, and one glass of brandy. Cream the butter and sugar together, and add the spices. Then put in the yolks of the eggs, two at a time. Then whisk the whites to a froth, and add them; then the citron, currants, almonds, and by degrees, the flour; lastly the brandy. Beat it for a long time. Put it in a pan, and bake it three hours. Put several sheets of paper both over the top and under the botto1)1 of the cake. 11*</p>



<p>126 VERSTILI,E'S SOUTIIERN COOKERY.</p>



<p>PLUM CAlCES.</p>



<p>Cream together six ounces of butter and six ounces of powdm'ed sugar. Then add three well-beaten eggs, six ounces of currants, and three quarters of a pound of flour. Beat the batter ten minutes, and drop it on tins the size of a walnut.</p>



<p>FRUIT CAKE, No. 1. One pound of flour, one pound of sngar, one pound of butter, twelve eggs, two and a half pounds ot'raisins, two and a half pounds of currants, one pound of citron , one ounce of</p>



<p>cinnaulon, t.,wo nutlnegs, two wineglasses of brandy, one</p>



<p>dozen cloves, and a little mace. Bake it foul' hours in a slow</p>



<p>oven.</p>



<p>FRUIT CAKE, No.2. One pound of sugar, one pound of flour, three quarters of a pound of butter, ten eggs, two pounds of currants, two pounds of raisins, one pound of citron sliced, one dessertspoou of cinnamon, one teaspoon of cloves, one dessertspoon of spice, four nutmegs, a half teaspoon of soda, and a half teaspoon of tartaric acid.</p>



<p>CHEAP FRUIT CAKE.</p>



<p>One pouud of flour, oue pound of sugar, a half pound of</p>



<p>butter, four eggs, two wineglasses of brandy, one teaspoon</p>



<p>of soda dissolved in a cup of buttermiil<, one pound of currants and raisins mixed, one fourth of an ounce of cloves, a half ounce of cinnamon, mace and nutmeg. ]3ake in shallow tins.</p>



<p>MRS. M.'s FRUIT CAKE .</p>



<p>One pound of sugar, one pound of butter, oue pound of flour, and ten eggs. Beat these well together, and then add two wineglasses of brandy, nutmeg, mace, cloves, two pounds of raisins, and two ponnds of currants. It will require several hours to bake.</p>



<p>VEnSTILLE'S SOUTHERN COOKERY. 127</p>



<p>FRUIT CAKE (A FINE RECEIPT).</p>



<p>One pound of flour, one pounel of sugar, three quarters of a pound of butter, and ten eggs. Beat the yolks onhe eggs with the sugar, and add to them the butter and flour creamed together; also add the whites beaten to a stiff froth. Then have one and a half pounds of raisins stoned and chopped, two pounds of currants picked, washed, and dried, one pound of citron cut in slices, a half ounce of nutmeg, a quarter Oimce of mace, and a half pint of brandy. Strew a half pound of flour over the currants and raisius, and then mix all ,the ingredients together. Line tin pans with buttered paper, fill them two inches deep with the batter, and bake iu a moderate oven from three to four hours.</p>



<p>ICING</p>



<p>PLAIN ICING, No. 1. Beat the whites of two eggs to a froth, and then add a quarter of a pound of loaf sugar. Beat it until it will lie in a heap. Flavor with lemon.</p>



<p>PLAIN ICING, No.2. The weight of six eggs in the finest pulverized sugar; then heat the whites of the eggs with the sugar until perfectly white. MRS. M.'s ICING. Take one pound of sugar, and dissolve it in nearly one teacup of boiling water. When cool, add the whites of foul' eggs well beaten, and fiavor with len;lOn.</p>



<p>Mus. L.'s ICING. To one pouncl of loaf sugar allow the whites of three eggs, one table-spoon of rose water, and the .iuice of one lemon. Put the eggs, rose water, and lemon into a bowl, and stir in the sugar. Have it perfectly whitc, and of the consistence to pour, but not too tbin.</p>



<p>BOILED ICING, No. 1. To one pound of sugar allow a half tumbler of water. Set it over the fire, and let it boil until it ropes. Beat the whites of two eggs in a bowl, and set it in a basin of cold water. Then stir in the sugar ,and water. Beat until it is thick and white. TIn'ow in a pinch of tartaric acid, and flavor with lemon.</p>



<p>BOILED ICING, No. 2. Dissolve two pounds of sugar with eight table-spoons of 128</p>



<p>VERSTILLE'S SOU1'HERN COOKERY. 129</p>



<p>water, set it over the fire, andlct it boil to a sJl'1:!P' Stir it into the beaten whites of seven eggs, Flavor with rose , water or lemon, and stir until quite white,</p>



<p>I SINGLASS ICING.</p>



<p>Dissolve one sheet or Cooper's isinglass in a small teacup of boiling water; add to this two pounds' of pulverized sugar, 'and beat it well,</p>



<p>ORNAlIfENTAL ICING.</p>



<p>Make thicker than plain icing, and put on with a cornucopia made, of letter paper,</p>



<p>To PREPARE COCHINEAL FOR CAKES OR ICING, Thirty grains of cochineal, thirty' grains of soda, thirty grains of alum, and thirty grains of cream of tartar.</p>



<p>PASTRY</p>



<p>PASTE, NO. 1.</p>



<p>One pound of flour, a half pound oflard, aud a half pounet of butter. With a little water, make a dough of the flour and lard. Then 1'011 it; spread a portion of the butter over it; fold and roll again, and spread more butter; and so on, until you have used the whole.</p>



<p>PASTE, No.2. Tln'ee quarters of'a pounel of butter and lard mixed, and one pound of flour. Make it into a soft dough with a little water. Roll it out without lmeading .. Ice water is best for making it up. PASTE, No. 3. To one pound of flour allow from a half to tln'ee quarters of a pound of butter or Im'd. Sift a half teaspoon of soda into the dry flour, and dissolve a teaspoon of cream of tartar in two table-spoons of warm water. Add the latter to the flour and mix up the paste with warm water. This is very good for common use.</p>



<p>PUFF P ASTE, No. 1. Two quarts of flour to one pound of butter and larel mixed. Mix the flour with a portion of the shortening. Roll it, and lay more of the shortening over it in lumps ; then fold and roll again, adding more of the lard and butter . This must be repeated five or six times.</p>



<p>PUFF PASTE, No.2. To the well-beaten whites of tln'ee eggs, add tln'ee tablespoons of cold water. Mix it with one pound of butter, and then add flour until it is stiff enough to roll. 130</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 131</p>



<p>-</p>



<p>GREEN TOMATO PIE.</p>



<p>Pick green tomatoes, pOUI' boiling water over them, and le·t them remain a few minutes. Then take off the skin, cut the tomatoes in slices, ancf put them in deep pie.plates lined with paste. Sprinkle ginger and sugar over them in sevel'"l layers. The grated peel of a lemon, and the juice, is an improvement. These pies must be baked with both an upper and a lower crnst.</p>



<p>SLICED SWEET P OTATO PIE.</p>



<p>For two pies take two large potatoes, and bake them well. Spread the l)ottom crust on your pie-plates. Cut your potatoes lengthwise in thin slices, and put a layer of them on your paste. Thcn spread on a tolerably thick layer of preserves. Then another thin layer of potato. Over the potato sprinkle three table-spoons of sugar. Then slice one table-spoon of butter and lay it over the sngar. Add grated</p>



<p>llutmeg, orange peel cut up in fine pieces, a wineglass two</p>



<p>parts full of Madeira wine and filled up with vinegar, and one wineglass of water. Put on the top crust and bake. Eat while warm.</p>



<p>FIG PIE.</p>



<p>Peel the figs and chop them fine; add sugar enough to make them quite s"'eet, but do not put any water with them; flavor with grated nutmeg, and bake in pie-plates with a bottom and upper crust.</p>



<p>P mIPKIN PIE, No. 1.</p>



<p>Take one half of a medium-sized pumpkin, and prepare it liS you would ·to eat with meats. Then add to it two henping table-spoons of sugar, one te.acup of sweet milk, one tnblespoon of butter, four well-beaten eggs, and one half of " grated nutmeg. Line your. pie-plates with rich paste, put</p>



<p>132 VEUSTlLLE'S SOUTHERN COOKERY.</p>



<p>the mixtlll'c in them, and bake withont an uppcr crust. They must be eaten cold.</p>



<p>PUMPKIN PIE, No.2. A half pound of stewed pumpkin, three eggs, a quarter of a pound of butter, a quarter of a pouud of sugar, a glass of wine, a half glass of rose water, oue teaspoon of ground spice, and one half of a nutmeg. Stir the.sugar and butter togeLhcr; addlcmon and the spices with the liquor. Beat thc eggs well, and stir them into the batter alternately with thc pumpkin. Covel' your pie-plates with a rich paste, and pu t in your batter. Bake in a moderate oven.</p>



<p>SQUASH Pm.</p>



<p>Select a fine marrow squash, cut it up, and boil it in as little water as possible. When perfectly done, strain off the watery part, and pass the sqnash throngh a sieve. Add to one pint of the squash, one quart of new milk, fom' we11</p>



<p>beaten eggs, sugar, cinnamon, ginger, and nutmeg to suit</p>



<p>thc taste. Bake in pie-plates lined with rich pa;>te.</p>



<p>LEMON Pm, No. 1. One pound of sugar, three quarters.of a pound of butter, the yolks of twelve eggs, the peel of two lemons and the juice of one. Cover the pie-plates with a paste, put in the custard, and bake.</p>



<p>LEMON Pm, No.2. Cream together a half pound of sugar and a half pound of butter. Then add the beaten yolks of six eggs, the juice and grated rind of a large lemon, and a half glass each of brandy, wine, and rose water. Bake in a crust.</p>



<p>LEMON PIE, No.3. Till'ee eggs, three cups of sugar, six table-spoons of flour, one pint of fresh milk, two table-spoons of butter, the rind</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>of one lemon and the juice of two. This quantity will make two pies. Pm 1I1ELON PmS, No, l.</p>



<p>Cut the melon crosswise into pieces about a half inch thick and peel off the rind. Then place them in a kettle or Qven with a wineglass of water; cover the vessel and let them begin to' stew with a very slow fire -afterwards the , heat may be somewhat increased. Let the melon continue to cook until it is perfectly tender; then remove it from the fire, drain off nearly all of the water, and season the melon with sugar and nutmeg to the taste. 1I1ake a nice paste, line your pie-plates with some of the same, put in the fruit, and bake,</p>



<p>'-with an upper crust. They are better when eaten co\c1.</p>



<p>Pm MELON PIES, No.2. Prepare the melon, and cook the pies as in ,the ahove 'receipt. Just before you are ready to eat one, cut out the upper crust on the inside of the rim, anel lay it aside. Remove the fruit from the pic to a plate, leaving very little on the lower crust; then put back the upper crust with the bottom side up, and spread the fruit over itnicely and smoothly. Pour a little sweet cream over it, and grate some nutmeg.</p>



<p>MOCK ApPLE PIE. Three crackers, two cups of sugar, two cups of warm water, one lemon grated (rind and all), or one teaspoon of tartaric acid, one egg, and spices. Bake with both an upper and loiver crust. ApPLE Pm, No. l. Pare, core, and stew one pound of apples in a saucepan, with a stick of cinnamon, a half dozen cloves, and some lemon peel. When soft, sweeten to your taste. Press them through a sieve, and add the beaten yolkS of four eggs, a quarter of a pound of butter, and the peel and juice of one lemon. 1I1ix them well, and bake a half hour iu puff paste.</p>



<p>12</p>



<p>134 YERSTILLE'S SOUTHERN COOKERY.</p>



<p>ApPLE PIE, No.2.</p>



<p>Butter the bottom and sides of a deep tin pan. Pare, core, and quarter six or eight large juicy apples, and strew among tuem more than half a pint of broken sugar. Pllt them in the ]):1n. Dissolve one teaspoon of soda in a pint of sour milk, and pour it over the apples. Have ready some good pie·crust, roll it out thick, and lay it over the top of the pan of apples. Trim, and neatly notch it. Put it in a hot oven, and bake it brown. It will requlre an hour or more, accordlng to its depth. A similar one may be made of peacbes, pared, stoned, and quartered.</p>



<p>ApPLE PIE, No.3.</p>



<p>Boil water with lemon peel in it, nntil it is flavored. Then cut up eight large apples, and stew them in enough of tbe flavored water to cover them. Stir in a lump of butter, a little cream, oile nutmeg, and seven eggs. Swecten to the taste. Bake in pie-plates with a lower and an upper crust.</p>



<p>PLAIN ApPLE PIES.</p>



<p>Pare and cut up the apples in small pieces; put them on to stew in just enough water to cover thelli; if they are juicy, tbey will l'equire less water. When perfectly soft, mash tbem, sweeten tbem to the taste and fl avor with grated nutmeg. Bake in pie-plates with both a lower and an upper crust.</p>



<p>MARLBOROUGH PIEs.</p>



<p>Make a rich paste, and with it cover your plates. Mix together one quart of strained apples, seven eggs, two nutmegs, one pint of cream, a quarter of a pound of butter, sugar to the taste, and the pulp, juice, and grated riuel of one lemon. Put the mixture in the plates, and bake thl'ee quarters of au</p>



<p>hour. .</p>



<p>~fns. C.'s APPLE PIEs.</p>



<p>To six large sour apples, allow one pint of cream, one</p>



<p>VERSTILLE'9 SOUTHERN COOKERY. 135</p>



<p>table-epoon of butter, six eggs, the juice 'and riud of one lemon,' and sugar to the taste. Prepare and bake, as you would Marlborough Pies.</p>



<p>MOLASSES PIE.</p>



<p>Boil one tumbler of molasses until a little thick; add tm:ee eggs and one cup of butter; put it in a paste, and bake.</p>



<p>ApPLE MINCE PIE.</p>



<p>To twelve apples chopped fine, add six eggs and a half pint of cream. Put in spices, sugar, raisius, aud currants, just as you would for Mince Meat Pies</p>



<p>M,NCE MEAT FOR PIES, No. 1. Take one pound of beefsteak, boil it well, and finely mince it. Then mix with it two pounds of finely-chopped suet, one dozen large apples finely chopped, one pound of raisins, each cut in half and stoned; one pound of currants, one tablespoon of cinnamon, two nutmegs, and the peel of an orange cut into fine pieces. Add brandy and sugar to the taste. When you make the pies, add a little water to them to make the syrup. M,NCE MEAT FOR PIES, No.2. One quart of minced boiled beef meat, one quart of chopped apples, oue quart of currants, one quart of stoned misins, a halfpound ofnicely-chopped suet, good brown sugar, and cicler to the taste; one pint of brandy, and one teaspoon each of cloves and nutmeg. When you wish to make pies take as much of this mixture as is necessary, and to each quart add a half teaspoon of black pepper and a half teaspoon of salt.</p>



<p>MINCE MEAT FOR PIES, No.3. One double handful of finely-chopped boiled beef, one pouud of finely-chopped suet, tw~ pounds of stoned raisins, two pounds of currants, sugar to the taste, nutmeg and cinnamon.</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>1Vct the mixture through with brandy, and after · you have put in the paste to bake, lay slices of citron on the top.</p>



<p>MINCE MEAT FOR PIES, No.4.</p>



<p>One and a half pounds of lean beef choppecl, three pounds of suet, thrce pounds of raisins, three pounds of currants, six. pounds of apples, one large teaspoon of cinnamon, one small teaspoon of cloves, fom' nutmegs, sugar, brandy, and wine to the taste.</p>



<p>MINCE MEAT FOR Pms, No.5.</p>



<p>Mix well three ponnds of stoned raisins, two pounds of cnrrants, two pounds of sugar, two pounds of finely-chopped suct, one pouncl of tender beef, fOllr pounds of tart apples, the juicc oftwo lemons, a qnarter of a pound of mixed spices, two ounces of citron, two ounccs of ·lemon peel, and brandy to the taste.</p>



<p>PLUM PIE.</p>



<p>Take some common phuns and stew them in sugar and water, allowing a pound of s·ugar to a pound of fruit. Line your pie-plates with some rich paste, and when your plums nrc half clone, put them in thc paste witli a part of the syrup. Put on an upper crust, and bake. Let the rest of the syrup stew until it thickens. When you serve it, pour some of the thick syrup over each slice of the pie.</p>



<p>WrrOItTLEBEItItY PIEs. Line yonI' pie-plates with nice rich paste. Pick"the stems from the berries, wash and put them in the pastc. Coyer thcm well with sugar; cut up u small piece of butter, and lay it over the sugar. Sift a table-spoon of flour over the pic, to thicken the syrup. Fill it up with water, put on a top crust, and bake. Make a slit in the upper crust to prcvent the juice from running out.</p>



<p>VERSTILLE'S ' SOUTHERN COOKERY.</p>



<p>PRicn POT PIE. ·Peel ripe cling-stone peaches and stew them with a gre'at deal of sugar, adding a s111all quantity of water. ,Vllen th0y are half cooked take them up. Have ready some nice paste, and line the sides of the oven with it, letting it extend a little on the bottom of the oven. Do not remove the stones from the peaches ;, put them into the oven, and, before adding the syrup, reserve enough to pom over the pie as it is served. Put on a top crnst, and bake brown.</p>



<p>JELLY PIES. Beat five eggs (leaving out the whites of two) with one cup of sugar; then beat one cup of jelly with two thirds of a cup of bntter, and mix all together. This must be baked in paste. Beat the two whites well, and add enough sugar to make it the consistence of iciug; after the pie is browned, spread this mixture over the top, and set it in the oven'to</p>



<p>brown again.</p>



<p>GREEN ApPLE PIES. Make a nice paste, and cover the plates. Cut up the apples and put them in the plates. Cover the apples with water, put on a top crust, and bake them. When they are done, take off the top crust, take out the apples, and season them with cream and sugar. Then put back in yonr plntes a portion (say one third) of the apples. Lay on the top the</p>



<p>upper crust inverted, and upon this, the remaining portion of the apples. Pour a table-spoon of eream over the top of each pie, and grate some nutmeg.</p>



<p>CHERRY PIE. Stew the cherries with sngar and water, and thicken the sycrnp with a little fiour. Pnt them in pie-plates with both a lower and upper crust, and bake them a light brown. Before baking, perforate the top crnst.</p>



<p>12'"</p>



<p>138 VERSTILLE'S SOUTlmRN COOKERY.</p>



<p>CRANBERRY TARTS, No. 1. Cover the Cl'anbei'ries with wate.r. Boil and mash them thoroughly. ·When done, sweeten to the taste. Bake them in pie-plates with an under crust. As an ornament some persons lay narrow strips of paste across the top in squares.</p>



<p>CRANBERRY TARTS, No. 2. Cover the berries with water, and set them over the fire to boil. Shortly after they commence to cook add one teaspoou of soda for each quart of berries. . Tbis destroys much of the acidity. Boil them for ten minutes. Then mash and sweeten them to the taste. Bake them in paste without an upper crust.</p>



<p>ApPLE CUSTARD.</p>



<p>Beat four eggs, the whites and yolks separately; then add one teacup of sugar, one teacup and a half of mashed stewed apples, one large table-spoon of butter, one balf of a grated biscuit, one half cup of milk, "essence of lemon," and nutmeg. The apples Imist be hot. Bake in paste,</p>



<p>FIG J\1AmrALADE CUSTARD.</p>



<p>Two eggs, two table-spoons of sugar, tlU'ee of marmalade, and a piece of butter the size of an egg. Flavor witlt cinna1I10n and wine, and bake in a crust.</p>



<p>SWEEnIEAT CUSTARD.</p>



<p>For two custards take four well-beaten eggs, four table' spoons of powdered loaf sugar, four table-spoons of preserves, two table-spoons of butter, one nut~eg, and one glass of wine. Lay a bottom crust on yonI' pie-plates; put in the custard, ancl bake without a top crnst.</p>



<p>DRIED FRUIT CUSTARD.</p>



<p>Four well-beaten eggs, one cup of butter, one grated bis</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 139</p>



<p>cuit, one teacup of boiled fruit, a half cup of milk; also sugar, "essence of lemon,' and nutmeg, to the taste.</p>



<p>JELLY CUSTARD.</p>



<p>Three eggs, one cup of sugar, one cup of jelly, one tablcspoon of butter, and lemon and spices to the taste. , This must be baked with only an uncler crust.</p>



<p>M OLASSES CUSTARD.</p>



<p>Two cups of molasses, two cups of sugar, a half cup of buttermilk, a half teaspoon of socia, four eggs, and spices to the taste. Mix all the ingredients together, first beating the eggs; put the mixture in a vessel over the fire to cook, ancllet it remain until it begins to thicken; then pour in' a crust, and bake slowly.,</p>



<p>CREAM CUSTARD.</p>



<p>One cup of cream, one cup of sugar, one table-spoon of butter, two eggs, and two table-spoons of flour. Season with nutmeg ancl orange-flower water, and add very thinly,sliced citron. Bake in a crust.</p>



<p>PAP CUSTARD.</p>



<p>Four eggs, one teacup of sugar, Olle cup of pap of the thickness of cream, one small table-spoon of butter stilTed into the pap' while warm; a wineglass o'f wine ancl brandy mixed, and gl'ated nutmeg. Beat the whites and yolks of the eggs separately. Bake in a Cl'l1st.</p>



<p>IRISH P OTATO CUSTARD.</p>



<p>Mix three quarters of a pounel of butter with one pound of boilecl Irish potato previously rubbed through a sieve ; beat the yolks of six eggs and the whites of three with tln'ee quarters of a poun,lof sugar, and add them to the butter and potato, together with one nutmeD' and two table-spoons</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>of orange peel; also add brandy and wine to make one wineglass full. Bake in a rich crust.</p>



<p>SWEET POTATO CUSTARD, No. l.</p>



<p>Bake two large potatoes until thoroughly clone. Then peel them, mash them well, and adcl sufficient milk to make it the consistence of a custard. Then beat two eggs, und add them with a heaping tablespoon of butter, and sugar und spices to the taste. Put the custarcl in pie-plates lined with paste, and bake without an upper crust.</p>



<p>SWEET POTATO CUSTARD, No.2.</p>



<p>,Boil five large potatoes uutil perfectly soft; peel and mash them fiue; add five heaping table-spoons of butter, eight well-beaten eggs, thirteen heaping table-spoons of sugar, one teacup and a half of milk, one grated nutmeg, and oue dessert-spoon of cinnamon. Bake with an under crust.</p>



<p>TRANSPAnENT PUFFS.</p>



<p>Cream a half pouncl of sugar and a half pouncl of butter together; beat the yolks of eight eggs well, ancl add them to the butter ancl sugar. Then put the mixturc over the fire, and stir until it thickens. Line pattie-pans with paste, pour in the mixture, ancl bake. After they are done, put a meringue on the top of each, and return them to the oven to brown.</p>



<p>CITnoN PUFFS.</p>



<p>Made like "Transparent Puffs"; but before you put the mixture in the patties, lay thin slices of citron on the bottom ancl sides of each.</p>



<p>ALMOND PUI'FS, No. 1. Beat together the yolks of six eggs and one pound of loaf sugar; then add six table-spoons of ponnded almonds, ancl two table-spoons of butter. Melt the butter before adding</p>



<p>VERSTILLE'S SOUTIIEnN COOKERY. 141</p>



<p>it to the mixture. Bake in ptlttie-ptlns lined with ptlste. Beat the whites of the eggs with five table-spoons of white sugar until thick and white; spread this over the puffs when they are nearly done, and retu\'1l them to the oven to brown.</p>



<p>ALMOND PUFFS,_No.2. Cream together a half pound of sugar and a half pound of butter; then add five well-beaten eggs. Set the mixture over the fire, and stir while it thickens a little; then add two table-spoons of wine afld onc of brandy; also five tablespoons of pounded almonds. Bake as in the above receipt.</p>



<p>COCOANUT PUFFS.</p>



<p>Cream together a half pound of sugar and a half ponnd of butter; then add the well-beaten yolks of eight eggs and six heaping table-spoons of grated cocoanut. Line the patties with paste, and put in the mixture to bake. 'While baking, beat the whites of six eggs with five heaping table:spoons of</p>



<p>'white sugar nntil white and thick; when the puffs are nearly</p>



<p>done spread this over the top of each, and retu\'1l them to</p>



<p>the oven to brown. Flavor the meringue with lemon.</p>



<p>ORA...'fGE PUFFS.</p>



<p>Put into a saucepan one pint of milk, two teaspoons of gelatine, the beaten yolks of five eggs, the pulp', juice, and peel of two oranges, six ttlble-spoons of sugar, and one. table-spoon of butter; stir over the firc uutil it thickens; theu take out the peel, and pour the custard into ptlttiepans lined with paste, and bake. ,'Vhile baking, beat up the whites of the eggs with four table-spoons of"hite sug:\\"; when the puffs are nearly done, spread this over the top of each, and set them in the oven to brown.</p>



<p>LEMON Pun's. l\Iade exactly as "orange puffs " with the exception of</p>



<p>142 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>using eight instead of six table.spoons of sngar, imd leaving· out the pulp of the lemons.</p>



<p>RICE PUFFS.</p>



<p>Boil a quarter of a pound of rice until soft. Drain it, ancI</p>



<p>then add four well·beaten eggs, a half pound of butter, one</p>



<p>pint or" cream, a grated nutmeg, a glass of mixed brandy</p>



<p>and wine, and sugar to the taste. Lay paste in yOUl' patties, fill with the mixture, and bake in a moderate oven.</p>



<p>T RANSPARENT P UDDING, No. 1. Beat (light eggs, and put them into a saucepan with a half pound each of butter and sugar. Add one pint of milk, and stir until it thickens. Then l)our it into a basin to cool. Line your plates with rich paste, put in the custard, and bake in a moderate oven.</p>



<p>TRANSPARENT P UDDING, No.2. ", The JWlks of sixteen eggs, one pound of butter, one pound of sugar, a glass of wine, ancI a little orange peel. Set it over the fire, and sti.r until it t hickens. When cool, bake in a paste.</p>



<p>TRANSP.A.RBNT P UDDING, No.3.</p>



<p>Put eight well·beateu eggs into a saucepan with a half pound of sugar, a half po uncI of butter, and some grated nutmeg. Set it over the fire, aud 'stir constantly until it thickens. Put it in a rich paste, and bake in a moderate</p>



<p>oven.</p>



<p>l\fus. Y.'s TRANSP ARENT P UDDING. Six eggs, two large coffee·cups of sugar, 'one cup of but. tel', a wineglass of lIfadeira wine, and lemon to the taste. Rub the butter and sugar together, and thep add the eggs, wine, and lemon. Stir over the fire until it thickens. Bake in pastc.</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>COCOANUT PUDDING, No. 1. Cream together a half pound of sugar and a half pound of butter. Add the well~beaten whites Of eight eggs, a half glass each of brandy, wine, and rose water, and a half pound of finely-grated cocoanut. Bake"in paste.</p>



<p>COCOANUT PUDDING, No. 2. Six eggs, a half pound of butter, a half pound of Sl.lgar, a half pound of cocoanut, and a glass .each of wine and rose water. COCOANUT PUDDING, No.3. Grate one large cocoanut. Dissolve one pouud of sugar in a little water, in which boil the cocoanut for "a quarter of an hour over a slow fire. Then add three well-beaten eggs, and a little l·ose water and wine. Bake in paste.</p>



<p>COCOANUT PUDDING, " No. 4. Four eggs, nearly a cup of milk, one table-spoon of butter, sugar to the taste, and sufficient cocoanut to make a thick batter. Bake in paste.</p>



<p>AUlOND PUDDING.</p>



<p>Sth· to a cream a half pound of sl1gar and a half pound of butter. Add five well-beaten eggs, a half pound of almonds (blanched and pounded very fine), and one· wineglass each of wine an(l brandy. Bake in paste, with only an under crust.</p>



<p>ORANGE PUDDING, No. 1. One pound of sugar and one pouud of butter stirred to a cream, one glass each of brandy and wine, and ten eggs. Pare two Ol·anges, and boil the rind until tender, chauging the water two or three times while boiling'. Then beat the</p>



<p>rind in a mortar, mix it with the juice, and add both to the pudding. Bake in paste, after you"" have mixed all well together.</p>



<p>VERSTILLE',s SOUTIlEn~ COOKERY.</p>



<p>ORANGE PUDDING, No.2. Grate the rind of two oranges and beat it in a marble n;lOrtar. Add to it three quat"ters of a pound of sugar, a half pound of butter, the yolks of sixteeu eggs, aud the juiee and pulp of the oranges. Then put it into pie-plates lined with pufl" paste, and bake.</p>



<p>ORANGE P UDDING, No.3. Take four large oranges, pare two of them, and boil the rind uutil the bitter taste is extracted. Grate the rind of the other two oranges, anel pound together in a mortar the boiled and grated peel with some of the juice of one orange. Then ' mix with it three quarters of a pound of sugar, a quarter of a pound ofmelteel butter, the remaining juice of the one orange, the yolks of ten eggs, and the whites of two. Bake in pieplates lined with puff paste.</p>



<p>MRS. Y.'s ORANGE PUDDING. Ten eggs (leaving out the wJ.:ites of four), one pound of loaf sugar, three quarters of a pound of butter, and the juice and rind of two oi·anges. Bake in paste.</p>



<p>JELLY P UDDING.</p>



<p>Beat to a light cream ten sm'lll table-spoons of butter. Then add by degrees six well-beaten eggs, and a half pound of sugar. Beat the whites of six eggs to a stiff froth, and add them with one table-spoon of rose water and one of orange-flower water. Bake in pie-plates lined with puff paste.</p>



<p>C ITRON PUDDING, No. l. Line your pie-plates with thin puff paste. Cut the citron ill thin slices, and cover the bottom of the plates. Then mix together the yolks.of eight eggs and the whites of two, beaten separately, it half pound of sugar and a half pound of melted butter. Flavor wine. Beat this mixture well, and pour it</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 145</p>



<p>over the citron; Bn-ke in a moderate oven. Beat the six whites with five table-spoons of sugar nntil it is perfectly smooth; then put this over the top of the puddings after they have been baked, and return it to the oven merely to brown.</p>



<p>CITRON PUDDING, No.2. Line a deep plate with paste. On the paste put a layer of citron. Rub to a cream a quarter of a pound of butter and a quarter of a pound of sugal", and add the yolks of three aud the whites 'of two eggs, beaten separately. Flavor with nutmeg and lemon juice. Pour it upon the citron, and bake.</p>



<p>C ITRON PUDDING, No.3. One pound of loaf sugar, one pound of citron, one pound of butter, the yolks of twelve eggs, a half tumbler of wine, and a little orange peel. Beat all well together. until the . bntter and sugar are dissolved.</p>



<p>CITRON PUDDING, No.4. The yolks of twelve eggs, one pound of sugar, a half ponnd of butter, and essence of lemon. Cover a deep plate witll puff paste, lay slices of citron over it, and fill with the bn-tter.</p>



<p>LEMON PUDDING.</p>



<p>Grate the peel, and squeeze the juice of two large lemons. Stir together a half pound of butter and a half pound of sugar. Add a wineglass of mixed bl""udy and wine, a half</p>



<p>wineglass of rose water, and SOlue sponge cake. Beat ten</p>



<p>eggs, leaving out the whites of t.hree. Mix the whole together, and put it in a buttered dish with a hroad edge, laying a rim of puff paste on this edge. Bake it n-half hOLlr, and then grate loaf sugar over it.</p>



<p>MRS. F.'s LEMON PUDDING. Mix together the well-beaten yolks of four eggs, six tablespoons of sugar, one tn-ble-spoon of flonr, two table-spoons of</p>



<p>13</p>



<p>14G VERSTILLE'S SOUTHERN COOKERY.</p>



<p>melted butter, the grated rind of one large lemon, and ahalf tumbler of water, into which the pulp of the lemon has been squeezed. P~t this mixture in a .paste, ·and bake· as you would a custard. In the mean time have the whites of the four eggs beaten to a· stiff froth, and add to them tlll'ee tablespoons of sugar. After the pudding is baked, spread this smoothly over the top, return it to the oven, and let it brown lightly.</p>



<p>JENNY LIND PUDDING. Boil one pint of molasses until it is as thick as cold molasses, and then remove it from the fire. When cool, add one table-spoon of butter, one teaspoon of soda, and three wellbeaten eggs. Add" essence of lemon" to suit the taste~ Have a paste prepared, and cover your pie-plates with the same. Put in the above mixture, and bake with an under crust. SPOON PUDDING. Four eggs, tln'ee dessert-spoons of brown sugar, three of fruit jelly or marmalade, and one of fresh butter. Bake in paste. lI1ILK PUDDING. Eight eggs and their weight in sugar. The weight of seven eggs in butter. One pint of milk boiled and thickened with flour like blanc-mange. Put the butter in the thickened milk . . Beat the yolks and sugar together, and the whites separately. lI1ix the whole together, and bake in a crust.</p>



<p>FARMER'S PUDDING.</p>



<p>One coffee cup of bread crumbs boiled in one quart of milk, a halfcllp of butter, and sugar to the taste. When cold, add six eggs, nutmeg, and the rind and juice of two lemons. Bake ill a broken crust.</p>



<p>HONEY PUDDING.</p>



<p>Beat two eggs until light; then add to them a half pint of</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 147</p>



<p>milk, one teaS')?oon of butter, seven table-spoons of honey and some grated nutmeg. Bake in paste.</p>



<p>SOUR MILK PUDDrNG.</p>



<p>Stir into one pint of som milk one small teaspoon of sorIa; then add four eggs (having beaten the whites and yolks separately), eight heaping table'spoons of sugar, two tablespoons of flour, two table-spoons of butter, and one grated nutmeg. Bake in paste without a top crust.</p>



<p>PUDDINGS, CUSTARDS, ETC. .</p>



<p>BREAD PUDDING.</p>



<p>To one loaf of stale grated bread add one quart of mille, seven eggs, a half pound of raisins, and foUl' tahle·spoons of flour. Mix the ingredients, and pour the batter in a thick floured cloth. Tie it tight, and drop it in boiling water. Let it boil tlU'ee hours. Eat with sauce. •</p>



<p>BREAD AND BUlTER PUDDING.</p>



<p>Cut your light. bread in thin slices, and butter them. Then put in a dish a layer of bread, and then a layer of currants, until your dish is filled. Make a milk custard, pour over it, anel then bake. You can sweeten it if you prefer; if not, make a sauce to eat with it.</p>



<p>BREAD PUDDING TO BAKE OR BOIL.</p>



<p>Boil one quart of milk, and pom' it hot over some light bread finely broken up. Add a lump of butter, three wellbeaten eggs, and a little salt. You can sweeten it, 01' eat with sauce, as you prefer.</p>



<p>BISCUIT PUDDING.</p>



<p>Mix together a quarter of a poqnd of bread crtllDbs, a</p>



<p>quarter of a pound Of·sugar, a quarter of a pound of butter,</p>



<p>and five eggs, leaving out the whites of two. Then add one . cup of sweet milk. Bake twenty minutes.</p>



<p>BOILED BREAD PUDDING.</p>



<p>Take a pound of the crumbs of "French rolls," and pOUI'</p>



<p>over them a pint of boiled new milk. Mix with this tile</p>



<p>yolks of seven and thewhites of three eggs well beaten, and</p>



<p>some nutmeg. Butter your cloth, tie up your pudding, aud</p>



<p>boil an hour. Eat with sauce.</p>



<p>148</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 149</p>



<p>BOILED CRACKER PUDDING.</p>



<p>To one pint of milk add some pounded crackers, four wellbeaten eggs, a little salt, and' one half of a nntmeg. Tie this np in a fioured cloth, and boil one 'honr. Eat with sauce.</p>



<p>MRS. C.'s BAKED ' BREAD PUDDING.</p>



<p>Boil one quart of milk anel pour it over a very small loaf of light bread. When it gets rather cool, add from three to six: eggs as you have them to spare. Throw a handful of raisins into boiling water and let them remain until they swell; then add them to the mix:ture, and bake it. Eat with sauce made of butter and sugar, and fia vored with wine .and</p>



<p>nutmeg.</p>



<p>LEMON PUDDING.</p>



<p>To a half pint of milk, add four eggs, a piece of butter the size of an egg, a glass of wine, the grated rind of two lemons together with the juice and pulp, and a litle salt; also sugar to the taste. The milk must be boiled, and the butter melted in it. Then stir in the other ingredients as quickly as possible.</p>



<p>COCOANUT PUDDING, No. 1. Boil one quart and a pint of milk, and pour it over six: or eight grated crackers. Add a lump of butter the size of an egg, a little salt, and six: well·beaten eggs. Then put in the grated cocoanut, and bake it. Eat with sauce.</p>



<p>COCOANUT PUDDING, No.2.</p>



<p>One grated cocoanut, and three pints of milk boiled and poured over the cocoanut while hot; when it gets cold, stir in five well-beaten eggs, sugar, lemon, and a few grated crackers.</p>



<p>INDIAN PUDDING, No. 1. Have one quart of milk, from which take a half pint, and</p>



<p>13* 150 VERSTlLLE'S SOUTHERN COOKERY.</p>



<p>put it in a skillet over the fire to boil. When it boils, add corn meal enough to make a cupful when done. Stir in a piece of butter the size of a walnut, and a little salt. Then add the remaining quantity of milk, and four well-beaten eggs. Bake it, and eat with sauce.</p>



<p>INDIAN PUDDING, No.2. Boil one quart of milk, and stir iil corn meal until it is thick and stiff. Then add one teaspoon of salt, a cupful of molasses, one teaspoon of ground ginger or cinnamon, and cold milk enough to make a thin 'batter. Boil it in a thick bag for four hours, or bake for the same length of time, Care should be taken that the wate;' does not stop boiling while the pudding is in, Eat with" butter and sugar sauce for puddings:' I NDIAN PUDDING, No.3. Eight eggs, the weight of the eggs in sugar, the weight of six eggs in-milk, a half pound of meal, a half pound of butter, and one nutmeg.</p>



<p>COTTAGE PUDDING.</p>



<p>One egg, one cup of sugar, one table-spoon of butter, one cup of milk, two cups of fiour, one teaspoon of cream of tartar, and one teaspoon of soda,</p>



<p>FAMILY PUDDING.</p>



<p>Five eggs, five table-spoons of sugar, five table-spoons of flour, a quarter of a pound of butter, and one quart of mille Reserve one third of the milk to mb: with the flour; then put the remn,inder in a sn,ucepan ' and set it over the fire to boil. Mix the flour and milk together, and add it to the boiling milk, but do not boil it n,ny more after n,dding the flour. After it becomes cool, add the other ingredients, first beating the eggs and sugar well together, Flavor with nutmeg and powdered Cinnamon, Bake in a moderate oven._</p>



<p>VEItSTILLE'S Q SOUTHERN COOKERY. 151</p>



<p>ROSE PODDING.</p>



<p>The day before you wish to serve this pudding,-take ns many sweet npples as will cover the bottom of yom b"kingdish (which should be white ware) peel "nd core them, putting a stick of cinnamon in the place of the Core. Pllt thcm in a kettle with bal'ely wnter enough to cover them; acl,l suftl.cient sugnr to make a thin syrup, and boil or bake until the apples nre tender, taking care to preserve them whole. Set them ' aside to cool. At night pour a piut of boiling wuter over a large cup of sago. The next morning place your apples in the baking-dish and pour the sago over them. Bake a few minutes, ancl then let it cool. Serve with sweet</p>



<p>ened cream, or custard, or wine sauce.</p>



<p>NEW. ORLEANS PODDING.</p>



<p>Five eggs, four cups of flour, two cups of sugar, one cup</p>



<p>of butter, a half cup of braudy, aud one teaspoon of soda dissolved in buttermilk. Eat with sauce.</p>



<p>POPPET.</p>



<p>Mix together one piut of milk, thI'ee eggs, and one tablespoon of butter. Then stir in flom enough to m"ke a stiff batter. Pour it in a pau to rise and bak.e. Eat with sauce.</p>



<p>A COllIMON PODDING.</p>



<p>One pint of milk, five eggs, and four table-spoons offionr. Bake, and eat with butter sauce.</p>



<p>PLAIN PODDING.</p>



<p>·ThI·ee fourths of a cup of butter, one cup of sugar, fom eggs, two cups of flour, one teaspoon of cream of tartar, a half teaspoon of.soda dissolved in a cup of sweet milk, and one teaspoon of warm water. Bake quickly, and eat with butter SaUce.</p>



<p>VEI\STILLE'S SOUTllEI\N COOKEI\Y;</p>



<p>ANNE'S PUDDING.</p>



<p>Sweeten one· pint and a half of cre~m, and boil it with the peel of a lemon. Thickcn it with the crumbs of bread. Boil it for eight minutes, stirring constantly. Then add a quarter· of a pound of fresh butter stirred to a-cream, and four wellbeaten eggs. Beat it well for several minutes. This pudding may be either baked or boilee!.</p>



<p>-MRS . F.'s PUDDING. Three eggs, three cups of flour, two cups of sugar, one cup of milk, a half cup of butter, one teaspoon of socia and a half teaspoon of tartaric acid. Season with nutmeg and cloves, and bake in a hot oven.</p>



<p>I-IomNY PUDDING.</p>



<p>Warm some colcl hominy, ane! mash it through a sifter. Then to one pint add a quarter of a pound of melted butter ane! a teacup of cream, and let it get cool. Then acid the whites of three eggs; also sugar, nutmeg, and wine to the taste. This must be baked.</p>



<p>MUSH PUDDING.</p>



<p>Four eggs, a half pound of butter, tbree quarters of a pouud of sugar, and thicken with mush. If you make a custard, thin witll milk.</p>



<p>RICU BATTER PUDDING.</p>



<p>To eight eggs add eight table-spoons of flour. Beat tllem well, ane! then add one quart of milk Butter a baking-pan, pour in the batter, and bake. Serve with wine sauce.</p>



<p>TIIICKENED ~iILK PUDDING.</p>



<p>Nine eggs, leaving out the whites of four; a half pint of thickened milk, a half pounel of butter, tlu'ee quarters of a</p>



<p>~,</p>



<p>.</p>



<p>VERSTILLE S SOUTHERN COOKERY. 153</p>



<p>pound of sugar, a half pint of cream, one glass of wine, and spices to the taste.</p>



<p>PLAIN BAKED PUDDING.</p>



<p>Five eggs, eight table-spoons of flour, two tumblers of milk, and a little salt. Eat with wine sauce.</p>



<p>BOILED PUDDING.</p>



<p>Two cups of sweet milk and one cup of sour cream, or one and a half cups eaeh of sweet milk and buttermilk; two well-beaten eggs, one teaspoon of soda, a half teaspoon of salt, and fl1)ur enough to make it Of the consistence of battercake batter; add one teacup o'f dried cherries, plums, or currants. Pour the mixture 'into a mould with a close-fitting cover, and place the mould in a kettle of boiling water; it must be deep enough to reach to the top of the mould. Boil hard for two hours. Serve with cremu sauce, or butter and sugar sauce. Ifyou have no fruit, it is very nice without.</p>



<p>PLAIN BOILED PUDDING.</p>



<p>Four eggs, leaving out the whites of two, four table-spoons of flour, ancl one pint of mille Eat with sauce.</p>



<p>FLOUR PUDDING.</p>



<p>One pint of flour, eight eggs, one quart of milk, and a little salt. Bake one hour, and eat with wine sauce.</p>



<p>MRS. W.'s PUDDING.</p>



<p>Eleven eggs, three cups of flour, two cups of sugar, one</p>



<p>cup of butter, a half cup of milk, one teaspoon of soela, one wineglass of brandy, and one 11utmeg. Eat with cream</p>



<p>sauce.</p>



<p>IRISH POTATO PUDDING, No. 1. ]\fix together and bake, eight ounces of boiled Irish potato, two table-spoons of butter, three eggs, a fourth of a pint</p>



<p>154 VERSTILLE'S SOUTUERN COOKERY.</p>



<p>of cream, two -table-spoons of wine, a little salt, the juice and rind of a lemon, and sugar to the taste.</p>



<p>InISH POTATO PODDINIJ, No.2. Boil three large Irish potatoes and mash them. Add to them five eggs, a half pound of butter, the juice of one lemon and the grated rind of two,.one nutmeg, a half glass each of wine and brandy, and sugar to the taste. Bake in a moderate oven.</p>



<p>SWEET POTATO PUDDlNIJ, No.1Six eggs, a half pound of grated potato, a half pound of sugar, a quarter of a pound or butter, essence of lemon, and</p>



<p>nutmeg.</p>



<p>SWEET ,POTATO PUDDINIJ, No.2. One pound of butter and one pound of sugar stirred to a cream, one pound of boiled potatoes mashed and passed through a sieve, eight eggs, one glass of brandy, one glass of wine, and one teaspoon of spices.</p>



<p>SWEET POTATO PUDDING, No.3.</p>



<p>Boil two pounds of sweet potatoes very soft, ancl mash them through a sieve. While warm, add three quarters of a pound of butter, aud bcat them until thcy become white. Stir in eight well-beaten eggs, and add sugar to the taste. Tben add a grated nutmeg, two glasses of winc, five glasses of milk, and the grated peel of two oranges. Bake in a quick</p>



<p>oven.</p>



<p>SWEET POTATO PUDDING, No.4. Take one quart of milk and make it quite thick with gmted potato. Add six well-beaten eggs, one cup of butter, and sugar and spices to the taste.</p>



<p>OSWEGO PUDDING.</p>



<p>Three eggs, the whites anel yolks beaten separately and</p>



<p>VRRSTILLE'S SOUTHERN COOKERY.</p>



<p>then mixed, four table-spoons of Oswego made into a paste, and stirred in the egg. Sweeten to the taste, and flavor with essence of lemon, Bake it, and when cold eat with cream</p>



<p>sauce.</p>



<p>DRIED FRUIT PUDDING.</p>



<p>One teacup of sweet milk,a half pint of stewed dried fmit, one cup of molasses, one pint and a half of flour, oue teaspoon of cinnamon and allspice, and one teaspoon of soda dissolved in mille Mix the ingredients together, and put the mixture in a tin bucket large enough to allow room to rise. Set the bucket in a. pot of boiling water and let it boil steadily two hours. Eat with butter and sugar sauce.</p>



<p>l\fACCAROON PUDDING.</p>



<p>Fill the bottom of a baking-dish with maccaroons, and soak them well with white wine. Then pom· over them a custard made of twenty eggs, a pint and a half of cream, a pint of new milk and. sugar. Add as au ornament any kind of sweetmeat you may prefer. This pudding requires but little baking. It is sometimes lined with puff paste.</p>



<p>CREAn! PODDING .</p>



<p>To one quart of cream add the whites of three well-beaten</p>



<p>eggs, one glass of wine, and sugar to the taste. It must be</p>



<p>beaten uutil it becomes stiff, and then poured over a dish of sweetmeats.</p>



<p>GINGER PUDDING.</p>



<p>Four eggs, fotU" cups of flour, 011e of sugar, two of lllolas</p>



<p>ses, three fourths of a cup of hutter, one cup of buttermilk, oue teaspoon of soda, and one table-spoon of ginger. Eat with sauce.</p>



<p>TRANSPARENT PUDDING.</p>



<p>A half pound of butter, a half pound of sugar, and thc yolks of eight eggs. Lay in a deep dish any kind of dried</p>



<p>15G VERSTILLE'S SOUTHERN COOKERY.</p>



<p>sweetmeats. Rub the butter and sngar together, beat the eggs well, and · add them. Then pour the mixture on the sweetmeats, and bake in a slow oven for half an hour. Tum it ont of the dish into a plate, and then turn jt into another plate, so that the preserves will be at the bottom of the pudding. When it is cold ice it.</p>



<p>A SLIGHT PUDDING. Three dessert-spoons of rice flour, one pint of milk, the yolks of four eggs, a quarter of a pound of sugar, ::mel a desscrt-spoon of butter. Mix these together. Then beat the whites and add them, with one table-spoon of rose water, and one teaspoon of powdered cinnamon aud grated nutmeg. Bake in a moderate oven.</p>



<p>COUNTRY PUDDING.</p>



<p>Put layers of crumbs of bread and sliced apples, with sugar between, until the elish is full. Let the crumbs be the uppermost layer. Pour melted butter over it, and bake.</p>



<p>BAKED ConN PUDDING.</p>



<p>To three teacups of grated coru, add two quarts of milk, eight eggs, one nutmeg, two teaspoons of salt, and six tablespoons of drawn butter. Bake one hour and serve with sauce.</p>



<p>RICE PUDDING, No. I.</p>



<p>Mix together one pint of soft-boiled rice, one pint and a half of milk, and four well-beaten eggs; then add one tablespoon of butter, and sugar, nutmeg, and powdered cinnamon to the taste. Bake in a moderate oven.</p>



<p>RICE PUDDING, No.2.</p>



<p>Beat eight eggs until they are light; then add one quart and a half of milk, and five table-spoons of rice flour. Bake it, and cat with any kind of sauce you prefer.</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>TRENTON PUDDING.</p>



<p>Six eggs, one tumbler of sugar, one cup of butter, one tumbler of jelly, and it little nutmeg or lemon. Beat the eggs well, stir in the sugar .and butter, and set it on the stoye to cook a little. Stir it all the while. After it has cooled, stir in the jelly. If tile jelly is hard enough to cnt, you can lay it about in lumps OIl the top.</p>



<p>SPONGE PUDDING.</p>



<p>Cream together a quarter of a poulld of butter and two ounces of powdered white sugar. TheIl add four eggs, and two table-spoons of flour. Beat it slowly. Fill six small cups, and bake them twenty minutes.</p>



<p>ApPLE PUDDING, No. 1.</p>



<p>Pare and chop finely, a half dozen or more of the best cooking apples. Grease a pudding-dish, and covel' the bottom and sides a half inch thick with bread crumbs and small lumps of butter. Then put in the bottom, a layer of apples with sugar and nutmeg, then a layer of bread and butter, and so continue to do until the dish is full. Then pOUL' over the whole a cup of cold water. Bake twenty-five or thirty minutes. It requires no sauce.</p>



<p>ApPLE PUDDING, No.2.</p>



<p>Remove the crust from a ten-cent loaf of brea,1 and rub or grate the crumb fine; then add to the crumb oue quart of milk made boiling hot, one large table-spoou of ground ci11na-. mon, one teaspoon of salt, oue table-spoon of butter, and one of floill' ; when cold, ildd nine well-beaten eggs and four large apples, or eight small ones, chopped very fine. Bake aud eat with butter sauce.</p>



<p>l\1RS. W.'s ApPLE PUDDING• •</p>



<p>Peel sour apples, grate them in a dish, and add as much</p>



<p>14</p>



<p>VEnSTILLE'S SOUTHERN COOKERY.</p>



<p>grated stale bread as you have of apples. Beat up two e~s in a pint and a half of milk, and make it quite sweet. Flavor with rose, cinnamon, lemon, or ginger. Mix all well together, and bake it in a pudding for dinner, or it can be eaten at tea with Cl:eam. Various berries may be stoned and baked in the same "ay:</p>



<p>ARROWROOT PUDDING, No. l. One quart of milk, nine eggs, and one table-spoon and a half of arrowroot. Flour a cloth, pour this mixture into it, tie up well, and boil half an hour.</p>



<p>ARROWROOT PUDDING, No.2. Sweeten one quart of milk, and set it over the fire to boil. Mix four table-spoons of arrowroot with a half tumbler of cold milk Beat the yolks of three eggs well, and add them to the arrowroot and milk. While the quart of milk is boiling, stir in the other ingredients. Let it boil a few minutes, then take it off, and set it aside to cool. Eat with sweetened cream flavored with essence of lemon.</p>



<p>FANCY PUDDING.</p>



<p>Slice a loaf of fresh bread, and pour over it a half pint of milk. Then mix another half pint of milk with four wellbeaten eggs, and add cinnamon and sugar to the taste. Dip each slice of bread in the mixture, and fry it in hot lard. Make ~auce of sugar, wine, and nutmeg.</p>



<p>SPONGE CAKE PUDDING•</p>



<p>. Beat up three eggs leaving out the whites of two. Gradually adel to them one pint and a half of mille Then stir in vcry carefully three table-spoons of flour and two tablespoons of sugar. Boil it over a slow fire. When done pOlir it over sponge cake soaked in wine. It is sprinkled with sugar and eaten cold.</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>CALLY PUDDING.</p>



<p>Three eggs, the whites and yolks beaten separately, one cup of sugar, one cup of flour, one teaspoon of cream of tartar sprinkled in the flour, and a half teaspoon of soda in a half.cup of milk. Eat with wine sauce.</p>



<p>TAPIOCA PUDDING.</p>



<p>Boil one qua~t of sweet milk, and while boiling stir in one pint of tapioca. Continue to stir until it jellies. Then add two cups of sugar, five eggs, one nutmeg, one cup of raisins,</p>



<p>and one cup of currants. Eat with wine sauce.</p>



<p>FARl\IINGDALE PUDDING.</p>



<p>Slice some sour apples. Then put in your baking-pan a layer of apples with sugar an,! a little cinnamon, and then a layer of bread and butter, and so continue to do until tbe pan is full. Then ponr over the whole two winegl:1sses of water and a half glass of brandy. Cover tbe pans with a plate, and bake one hom. Eat it witb cream anrl sugar.</p>



<p>WASHINGTON PUDDING.</p>



<p>Cover the bottom of a pudding·dish with sour apples, after tbey have been pared and cored. Fill up the ~paces fro111 which the cores have been taken with sugar and spice. Then make a batter of six well-beaten eggs and one quart of f1onr. Pour this over the apples, ancl bake three quarters of an hour. Eat with wine sauce.</p>



<p>FANNY'S PUDDING.</p>



<p>Cover the bottom of a pudding-dish with slices of buttered bread. Tben cover that with a thick layer of raisins, and so continue to add one and then tbe other, until the disli is nearly full. Then take eight well-beaten eggs mixed with some milk, pour it over the bread and raisins, and bake "</p>



<p>1GO YERSTILLE'S SOUTHERN COOKERY.</p>



<p>half hour. Eat with wine sauce. Throw the raisins i~o boiling water to swell before making the pudding.</p>



<p>CORN STARCH PODDING.</p>



<p>Pllt a quart of milk in an iron vessel, and set it over the fii'e to boil. Then mix three beal)ing table-spoons of corn starch with a little milk and two eggs. When the milk boils, "til' in the corn starch, and continue to stir, until it becomes thick and perfectly smooth. Wet the moulds in cold water, and pour in the pudding. Keep it cold, and eat with flavored cream. Ifyou have no cream, substitute a boiled custard.</p>



<p>A CONVENIENT PODDIl<G.</p>



<p>One pound of sugar, five grated crackers, a half ]Jound of butter, six eggs, the rind of two lemons, and the juice of one.</p>



<p>A CHEAP PODDING.</p>



<p>Pour one quart of boiling milk on one pint of meal. Then add one dozen sweet apples pareel ancl finely chopped, and one pint of molasses. Stir all well together, and bake from two to three hOUl·S. Eat with wine sauce.</p>



<p>AN UNEXPENSIVE PUDDING.</p>



<p>Put into a liint of milk some lemon-peel and .cinnamon, ane! boil ten minutes. Soak the crumbs of two rolls in milk until it is soft enough to rub through a sieve. 'Vhen the milk is quite cold, add the bread, five well-beaten cggs, a table-spoon of brandy, and sugnr to the taste. Then put it into a Laking-dish. Melt a quarter of a pound of butter, mix three table-spoons of cream with it, and pour it over the pudding. Tile oven must be moderately hot, and it will requ,ire a half hoUl' to bitke.</p>



<p>FRUIT C.AKE PODDING.</p>



<p>Take one pint of the crumbs of fruit cake, icing included,</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>and soak them a short time in a half pint of milk. Then add six well-beaten eggs, flour enough for a thin "batter, and a fourth of a teaspoon of soela thrown in dry. Bake, and eat with wine sance.</p>



<p>DIXIE P UDDING.</p>



<p>One piut of molasses, thr~e well-beaten eggs, one teaspoon of soela, and one large table-spoon of butter ; stir in a suill</p>



<p>o</p>



<p>eient qnantity of boiled meal to make a tolerable thick batter. Bake it ao nice brown and eat with liquid sauce.</p>



<p>RICE F RUIT PUDDING.</p>



<p>Boil a half pint of rice in a pint and a half of mille When it is soft, add three table-spo"ons of butter, a pint of milk, five well-beaten eggs, and one glass of wine; also spices and sugar to the taste. Dredge with flour a half pounel each of currants and raisins, and add them to the mixture. Bake in a buttered dish from an hour to an hour and a half.</p>



<p>PLUM PUDDING, No. 1. One pound of currants, picked, washeel, anel dried; one pound of grated bread, or a half pound of flour and a half pounel of bread, one pound of stoned raisins, one pound of chopped beef suet, eight eggs, a quarter of a ponnd of sugar, one pint of milk, one glass of wine, one glass of br"ndy, two</p>



<p>nntmegs, one table-spoon of Inix:ec1 cinnn.nlon and IU[lCe, and</p>



<p>a salt-spoon of salt. Prepare all the ingredients the clay before the pudding is to be made. Beat the eggs until light, and adel to them half of the milk; stir in gradually tbe flour and bread, and also add tbe sug,lr by degrees; then add the suet and fruit alternately, stirring very hard; then tbe spice and liquor ; and lastly, tbe remainder of the mille Dip your pudding-bag in boiling water ; then sprinkle ligbtly with flour; pour in the mixture, tic it up carefully, allowiug rool11 for the pudding to swell, and boil it six bours. Eat wi tb sauce.</p>



<p>H*</p>



<p>VERSTILLE'9 SOUTIIERN COOKERY.</p>



<p>P,LllI PUDDING, No.2. Six pounds of raisins, four pounds of currants, four an,d a half dozen eggs, two pounds of citron, one pint of brandy, five aud a half pounds of suet, four loaves of baker's bread, two pounds of brown sugar, and one table~spoon of salt. This is enough for twelve puddings. Boil them in cloths two hours. "When done, hang them in the same cloths without opening, until yon use thcm. Then boil them one hour. These will keep all winter. Eat with sauce.</p>



<p>FRENCII PLUU PUDDING:</p>



<p>Mix together six ounces of suet, seven ouuces of"grated bread, two ounces of sugar, a half po~nd of raisins, three wcll-beaten eggs, a glass of wine, and a small teacup of milk. Let it stand two hours, and then boil for the same length of time. Stir it well just before boiling. Eat with sauce.</p>



<p>A~IERICAN PLUU PUDDING.</p>



<p>One pound of bread, one quart of boiled milk, eight eggs, one table-spoon of flour, one teacup of sugar, one nutmeg, one teaspoon of pounded cloves, two small table-spoons of lmttcr, four ounces of chopped suet, three quarters of a pound of raisins, and a half pound of CLUTants.</p>



<p>AMERICA..'< FRUIT PUDDING, No.1.</p>



<p>Taltc three pints of whortleberries, wash them, and let them elmin , Dissolve one teaspoon of soda in warm water, and stir it in one and a half pints of molasses; stir it until it foams. Then add flour to make it the ' consistence of pouuclcakc batter. Put in the fruit, and add spices to the taste. Tie the batter in a bag, and let it boil three hours. Eat with sauce.</p>



<p>AUERICAN FRUIT PUDDING, No.2.</p>



<p>l'wo thirds of a teacup of butter, four cups of flour, fiye</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 163</p>



<p>eggs, a half teaspoon of soda, " half cup of sugar, and three cups of sour milk. Mix these ingredients well, aud then add one pint of whortleberries. Bake one hour and a half. Serve with sauce.</p>



<p>ENGLISH PUDDING, No. l.</p>



<p>Olle pint of flour, one pint of finely-chopped suet, one pint of stoned raisins, one teacup of currants, four eggs, one cup of brown sugar, nutmeg, and cloves~ Add Jnilk enough to make a stiff batter. Boil six or sevell hours. Servc with sauce.</p>



<p>ENGLISH PUDDING, No.2. One pound of misins, one pound of currants, -a quarter of a pound of citron, one pound of beef snet finely chopped, one table-spoon of mixed spice, one wineglass of good brandy, and two pounds of flour. Mix the above ingredients with milk to such a thickness that a spoon will stand alone in it. It mqst be made at night, and baked the next moming for six hours, and must be kept boiling all the time. This is to be eaten with sauce.</p>



<p>CUP CUSTARD.</p>



<p>Put three pints of milk over the fire, and let it simmer but' not boil; take it off, and let it cool a little; beat up eight eggs with a half pound of sugar, and stir it in the milk. Put it in cups, and ~et them to bake in an oven which has a little</p>



<p>water in it.</p>



<p>A PL'AIN CUSTARD.</p>



<p>Boil one quart of milk with a little mace or cinnamon. Sweeten it when cold, an<l add four well-beaten eggs.</p>



<p>LEMON CUSTAI<D.</p>



<p>Beat the yolks of eight eggs, and add to them one pint of boiling water, the j nice of two lemons and the grated rind of one. Sweeten to the taste. Set it over the fire, and stir until it thickens. Then add a glass of wine aud a half'glass</p>



<p>1G4 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>of brandy. .Scald the whole, and then put it in cups, to be eaten cold.</p>



<p>THICKENED MILK CUSTARD.</p>



<p>Boil one pint of milk, and while boiling stir h~ flour enough to thicken. When a little cool stir in a half pound of butter, seven well-beaten eggs, three quarters of a pound of sugar, a half pint of cream,' one glass of wine, and one nutmeg. . Beat it well, and then bake. .</p>



<p>BOILED CUSTARD, No.!. Beat separately 'the yolks and whites of six eggs. After beating the yolks well add six table-spoons of sugar, and then beat them again until they are perfectly smooth. Put six tumblers of milk over the fire to boil. Add the whites to thc yolks, mixing wcll. Pour the boiling milk on the eggs, stirring constantly. Returu it to the kettle, and barely let it simmer. Stir all the while until it thickens. Whel\ cold, flavor as you desire.</p>



<p>BOILED CUSTARD, No.2. Beat the eggs as in Receipt NQ. 1. Beat the sggar with the yolks. While the milk is boiling hard put in the whites. After it boils about a minute take out the whites, and put b[tek the milk that may have been taken up with the whites. Then pour the milk on the yolks, stirring well. Return it to the kettle, and let it boil a short time. Then chop the whites into it after it is taken up. •</p>



<p>BOILED COCOANUT CUSTARD .</p>



<p>To one grated cocoanut allow one pint and a halfof milk, five eggs, and five large table-spoons of sugar. Beat the yolks of the eggs with the sugar until light and smooth. Put the milk over the fire to boil, and as soon as it comes to·a boil scald the whites of the eggs in it, first beating them to a stiff froth. Let it boil a minute or two ; then take out the whites,</p>



<p>VERSTILLE'S SOUTHERN COOKERY. IG5</p>



<p>and pour the milk scalding-hot on the egg and sugar. Add the grated cocoanut; put the cn stard in a bucket, and place the bucket in a vessel of boiling water. Let it boil from five to ten minutes, stirring fi'equcntly ; it must he stirred a good willIe after taking it from the fire . . ,'\Then cool, put it into cust"ard cups, and heap the whites of the eggs upon it.</p>



<p>RICE CUSTARD.</p>



<p>Flavor one quart, of cream with nutmeg. Boil it, and thcn add to it some boiled rice, a little brandy, and sugar to the ta~te. Stir it until it thickens; -then serve in cups. Itmay he-eaten either warm or cold.</p>



<p>QUEEN'S CUSTARD .</p>



<p>Toast slices of stale sponge cake as you would bread. Butter them while hot; then sprinkle them with powdered cinnamon, and serve with liquid sauce.</p>



<p>BRO'VNED CUSTARD.</p>



<p>Mix with one quart of cold boiled milk the yolks of seven</p>



<p>eggs, and sugar to the taste. Stir it over the fire for a short</p>



<p>time. Lay some slices of sponge cake on the bottom of a</p>



<p>dish, and pour the custard over it. Then whip the whites of</p>



<p>two eggs to a froth, and lay it lightly over the top. Sift</p>



<p>sugar over it, and hold a hot shovel over it until it becomes</p>



<p>bi·own.</p>



<p>C,TRON CUSTARD.</p>



<p>Ten eggs, one pound of potato, three quarters of a pound</p>



<p>of sugar, a half pound of butter, and one grated nutmeg.</p>



<p>After you have set ·it iu the oven to bake, lay thin slices of</p>



<p>citron over the top.</p>



<p>MERINGUE CUSTARD.</p>



<p>One quart of milk, eight eggs, and sugar to the taste. Boil</p>



<p>the milk with cinnamon in it. Beat the eggs with the sugar,</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>leaving out four of the wh,ites. Scald the eggs and sugar in the mille Beat the four whites that are reserved to a high froth. Gradually add one pound of fine white sllgar, and lastly, the juice and rind of one lemon. Heap this on the custard. Set it in a moderate oven, and let it remain until it becomes a light broh .</p>



<p>CUSTARD WITHOUT EGGS.</p>



<p>One quart of new milk, fOllr table-spoons of flour, and two or thre,e table-spoons of sugar. Season with nutmeg or cinnamon, and add a little salt. The milk should be placed over a quick fire, and when at the boiling point the flour should be added, having previously been stirred up in cold milk. 'As soon as thoroughly scalded add the sugar, spice, and salt.</p>



<p>BAKED CUSTARD, No. 1. Boil one quart of milk, and while boiling sweeten with loaf sugar. Then let it cool, and add eight eggs, after beating the whites and yolks separately. Flavor with lemon and nutmeg. Butter a pan, and pour in the custard. Set it in an oven of boiling water, and bake a half hour.</p>



<p>BAIiED CUSTARD, No.2. Put a handful of stick cinnamon in: a quart of milk, and boil it. Then take out the cinnamon, and add to the milk a coffee cup of sugar, and four well-beaten eggs. Bake about twenty 'minutes in a moderate oven. Try it with the handle of a spoon; if it will pierce it without any of the custard adheri'ng, it is done.</p>



<p>COMMON BAKED CUSTARD.</p>



<p>Beat the whites and },o,lks of six eggs separately. Then unite them, an,d add to them, one pint and a halfof millr. Add pulverized cinnamon, nutmeg, and sugar to the taste. Bake from twenty to thirty minutes, either with or without a crust.</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>ApPLE DU>IPLINGS.</p>



<p>Peel and core the apples, and inclose each one in a piece of nice paste, only leaving the top uncovered; fill up the holes with sugar and a small piece of butter. Set them in a pan with some water in it,say enough to half cover the apples, and let the lower part of the apples boil, while the upper part bakes. Eat with sauce:</p>



<p>A p PLE OR BLACKBERRY DUMPLINGS.</p>



<p>lI1:ake a paste, but not quite as rich as you would for pies. Roll it thin in pieces the size of a breakfast-plate. Put in the fruit, close them up, and boil them in small bags. Let them boil su1:Iiciently long to cook the fruit. Eat them with sauce.</p>



<p>DRIED FRUI,-, DUMPLING.</p>



<p>.Soak the fruit in water for one night. Make a paste as you would for soda biscuits, leaving O~lt the shortening. Then roll it out in one sheet tolerably thin. At one end put some of the fruit, and roll it over; then put some more o{the fruit, and roll again; and so on, until you have used the whole. Then close it with the thumb and finger securely. Scald your pudding-bag, flour it, and put in the dumpling. Tie it tightly, leaving rooni for the dumpling to swell. Lct it boil from an hour and a half to two hours. Eat It with sauce.</p>



<p>FRITTERS, No. 1. Into one pint of sour milk stir one teaspoon of soda; then add a very small quantity ofsalt, two eggs, after having beaten .the whites and yolks separately, and flour enough to make ·a thick batter. Drop from a spoon into hot lard, and fry them a nice brown. FRITTERS, No.2. Mix onc pint of flour with sufficient cold water to make a paste; then add to it one pint of boiling water, stirring all</p>



<p>1GB VERSTILLE'S SOU'IHER~ COOKERY.</p>



<p>the while until it thickens. Whcn cool add five eggs, a little salt, four table-spoous of sifted flour, and one table-spoon of butter. Fry III hot In.rd.</p>



<p>M OLASSES FmTTERS.</p>



<p>One quart of flour,.a half gallon of molasses, one teaspoon of soda, and two teaspoons of cream of tartar.• -Fry them ill hot lard.</p>



<p>ApPLE FRITTERS.</p>



<p>Beat the yolks of three eggs with snfficient wheat flour to make a batter. Then whip the whites to a froth, and add them. Pare. and slice your apples, and lay them in a-bowl of sugar and braudy. Let them remain three hours before dressing them. Then dip each piece in the batter, and fry it in hot lard. Sprinkle white sugar over them.</p>



<p>SOUFFLE FRITTERS.</p>



<p>Put into a sancepan a half pint of cream, the grated rind of a lemon, two ounces of sugar, a pinch of soda, and three onnces of flonr. Set it over the fire, and stir it uutil it boils. Then add five eggs, one at a time, anc! take off the mixture which you are putting them in. Beat it-well, amI flavor with vanilla or lemon. Then fry in boiling larc!. Serve with any kind of preserves.</p>



<p>RICE FLOUR PUFFS, No. l. Boil a pint of milk and thicken it with rice flour. Boil it to a pap thick enongh for a spoon to stanc! upright in it. Set it by until cold, and then mix with it the well-beaten yolks of four or five eggs. Fry in boiliug lard. Eat with sance or molasses.</p>



<p>RICE FLOUR PUFFS, No.2. One pint of rice flonr, one piut and two winc glasses of milk, and foul' eggs. Boil the milk, and while hot gradually</p>



<p>VERSTILLE'S SOU:THE.RN COOKERY. 169</p>



<p>stir in the flour. Beat the eggs; and add them. Drop the</p>



<p>batter fl'Olll 	a 	spoon into boiling lard. 	Eat the 	puffs with</p>



<p>sngar a.nd wine. 			</p>



<p>	PANCAKES, 	No. 1. 		</p>



<p>Mix together three well-beaten eggs (l~aving ont the white of one), one and three fourt.hs pints of milk, one quart of flour, and one dessert-spoon of s.alt. Allow four or five large spoonsf·ul of butter to a pancake. Bake as you would battercakes, and when you put the batter on to bake, tilt the griddle first one siue and then another to make the batter spread out large and thin.</p>



<p>PANCAKES, No.2. One quart of milk, one pint of sifted flour, seven eggs, and a salt-spoon of salt. Mix well together, and fry as in Reeeipt"No. 1. Eat with liquid sauce.</p>



<p>15</p>



<p>PROMISCUOUS DISHES.</p>



<p>EGGS Te BelL. Put water sufficieut to cover the eggs in a saucepan, and let it come te a hard boil. If you wish them soft let them remain just three minutes; if hard, eight .or ten.</p>



<p>EGG PIE.</p>



<p>Line your baking-dish with paste; have ready a dozen</p>



<p>eggs boiled hard and sliced, and put these in the crust add ing a few pieces of dough rolled vei:y thin; between the egg lay a table-spoon of butter in small pieces, ·and nearly fill . the dish with milk; add pepper and salt, and bake until done. It is better to divide the quautity, and bake in twe deepCplates.</p>



<p>POACBED EGGS.</p>



<p>Put seme water inte a spider or deep frying-pan and let it</p>



<p>come to aboil. Break each egg inte the water, and let them</p>



<p>remain until the whites ·are ceoked. Take them up carefully</p>



<p>with a large spoon; pour melted butter over them, and seasou</p>



<p>with pepper and salt. They must not be touched while</p>



<p>cooking.</p>



<p>EGGS ~'OR DINNER.</p>



<p>Beil ten eggs until hard -take .off the shells, and careful</p>



<p>lyopen each egg on the side sufficiently wide to take .out the</p>



<p>yelk, but donot break up the whites; mash all the yolks to</p>



<p>gether, and seaseuwith pepper, salt, and one table-spoon of</p>



<p>butter; then fill the whites with tpe mixture, close them up,</p>



<p>and put them in an even te brown.</p>



<p>J lJ1lIBLED EGGS.</p>



<p>Inte a frying-pan containing a table-spoon of hot lard, break te;l .or a dozen eggs. Season with salt and pepper, 170</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>and stir constantly until they become hard. Eat them while hot.</p>



<p>BUTTERED EGGs.</p>



<p>Six eggs, a dessert-spoon of butter, and two table-spoons of milk. Beat the eggs well, add the milk, and season with pepper :l.Ilel salt. Melt the butter in a basin placed in a pan of boiling water. Then adel the eggs, stirring them until they thicken. Pour them on pieces of buttered toast laid in the bottom of a dish. The eggs should retain their bright color, and be only as thick as cream.</p>



<p>OMELET, No. 1.</p>



<p>Make a batter of eggs and a little flour, leaving out balf of the whites. Add chopped parsley, onions, and a little pepper and salt. Have some lard hot in a frying-pan, and pour in the batter. When one side is nicely browned, turn it over. Some grated lean ham added to it is an improvement.</p>



<p>O~mLET, No.2.</p>



<p>Break six eggs i;'to a basin, at the bottom of which have a little salt dissolved in a teaspoon of water .and some pepper. Keep out three of the whites of the eggs. Beat the eggs thoroughly, and pour them into a frying-pan with a little butter. Turn the pan continually while it is cooking. As soon as the edges begin to harden roll it up, and lay it on a dish.</p>



<p>OMELET, No.3.</p>



<p>Six well-beaten eggs, two thirds of a cup of milk, one table-spoon of flour made wet with a little of the milk, one table-spoon of butter melted in the remainder of the milk, and a little salt and pepper. Stir them well together, anel have your butter hot when yon fry it.</p>



<p>HAM OMELET.</p>



<p>Beat six eggs until light; then add to them four table·</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>172</p>



<p>spoons of gi'ated ham, a half teaspoon of bbck pepper, and one table-spo~n of butter: Put a table-spoon of lard in a frying-pan, potu' in the mixt.tu'e, and let it brown on the under side ; then roll it, .lay it in a dish, and send it hot to the toNe. It mustnot be turned while cooking.</p>



<p>OMELET SOUFFLE.</p>



<p>Beat together the yolks of six eggs, and a·little lemon peel. and sugar. Whisk the whites to a froth, and mix them. Put this mixture in a pan and bake it. It should be eaten immediately after it is ·baked.</p>



<p>OMELET SOUFFLE RICE.</p>



<p>Boil a little rice in milk until it is quite soft. When cool, sweeten and flavor it. Beat the yolks o'f seven eggs, and mix them with the rice. 'Whip the whites to a froth, and add them just before the omelet is baked. P ut it in a tin pan just large enough to hold it; set it in a brisk oven, and let it remain twenty minutes. The top alone should be brown; the rest should be as white and light as possible.</p>



<p>RICE FOR LUNCH.</p>



<p>One pint of rice boiled until perfectly done. J ust before you take it frou: the flre, add six eggs, and one table-spoon of butter.</p>



<p>MACC,illONI, No. 1. Boil a double handful of maccaroni in salt aud water until it becomes perfectly soft and tender, and then drain it. Place in. the bottom of a baking-lIish a thick layer of maccaroni, and then a thin layer of grated cheese. Use pepper freely, and pour 'on a little melted butter. Then put.another layer of maccaroni and another byer of cheese, with more pepper and butter, and so on until the dish is filled . . Set it in an . oven', and let it bake until it becomes brown.</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 173</p>



<p>MACCARONI, No.2. Boil two large handsful of maccaroni ill three pints of milk until tender; then take it from the fire and stir into it two handsful of cheese broken into small pieces, two table-spoons of butter, four well-beateu eggs, salt and pepper. Put this into a baking-pan and brown the top.</p>



<p>MACCARONI PUDDING.</p>



<p>Put a half pound of maccaroni iu considerable water with a dessert-spoon of salt. Let it simmer until· tender, and then drain the water from it. Beat the yolks of four eggs and the whites of two, and add them to the maccaroni with a half pint of cream 0,1" rich milk, an equal quantity of minced fowl and grated boiled ham, two table-spoons of grated cheese, a "large table-spoon of butter, pepper and salt. Put this mixture into a buttered baking-pan, and set the pan in a vessel of boiling water. Let it steam for three quarters of an hour.</p>



<p>MOCK MACCARONI.</p>



<p>Directly after breakfast pour as much boiling sweet milk over either butter or soda crackers as will cover them. After they have soaked several homs and become perfectly soft, put a layer of cracker in the bottom of a baking-pan, and season with cheese, butter, pepper, and salt; .then put on another layer and season as before, and so @ontinue to do nntil the pan is full; then bake.</p>



<p>SOUFFLE.</p>



<p>Soak several slices of sponge cake in wine and brandy mix</p>



<p>ed, and sweetened with sugar. Put them in a deep dish, an(1</p>



<p>pour over them a rich custard. Beat the whites of tba'ee or</p>



<p>four eggs to a stiff froth, and lay it over the top in rough</p>



<p>heaps. Brown it in an oven, and serve quickly.</p>



<p>15'</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>SOUFFLE (FRENCU).</p>



<p>Mix six teaspoons of flour with four eggs and a half pint of cream. Place it over the fire, and let it boil. Then take it off, and let it cool. Adcl six maccat:Oons, one dried biscuit, a little grated lemon peel, the beaten yolks of six eggs, anel sugar to the taste ; also the whites of ten eggs. Put this mixtllre into a saucepan, place it over a slow fire, and let it remain an'hoUT. When done, serve immediately.</p>



<p>ORANGE SOUFFLE.</p>



<p>Mix together a pint of cream and one teaspoon of flour. Put it into a saucepan with a little cinnamon and orange peel. Stir until it boils. Then strain and sweeten it, and when cold add two table-spoons of orange marmalade. Beat well together six eggs and a glass of branely, and mix all together. Put it in a pan, and set the pan in a vessel of boiling water over a stove, Imd let it boil without a cover, one hour and a quarter.</p>



<p>ApPLE SOUFFLE.</p>



<p>Stew and sweeten the fruit, beat it through a sieve, anel put it into a deep rUsh. When cold, pour a rich custard over it about two inches deep. Whip the whites of the eggs of which the custard was made 'to a stiff froth, audlay it iu small rough pieces over the custard. Sift fine sugar over it, and put it into au oven, and let it remaiu for a short time. This is a pretty supper dish.</p>



<p>ApPLE CREAM.</p>



<p>Peel and core some fine large apples, and boil them in a little water until soft enough to press tln'ough a sieve. Sweeteu, and beat them wiih the whisked whites of five eggs. Serve it with cream poured arouncrit.</p>



<p>VERSTILLE'S 'SOUTHERN COOKERY.</p>



<p>BUTTERED ApPLES.</p>



<p>Pare, core, and stew in a thin sJl'up, as many apples as will fill your dish. Cover the dish with a thin layer of apple marmalade. Place the apples on this with a bit of butter in the heart of each,. Fillllp the vacancies with more marmo-lade. Glaze with sifteel sngar, and set them in an oven to give them a color.,</p>



<p>ApPLE FLOAT, No. 1. To one qnart of stewed and mashed apples add the whites of three eggs, and fom large table-spoons of powdered loa.f sugar. Beat it fifteen minutes. Eat with milk and nutmeg.</p>



<p>ApPLE FLOAT, No.2. P a.re twelve large, ripe, juicy apples and stew them in as little water as possible. When cool; strain them' through a sieve. Beat the whites of four eggs to a stiff froth, and add it to the apples; sweeten it, amI grate nutmeg over it. This is eaten with cream or mille</p>



<p>ApPLE CO",POTE.</p>



<p>Pare and core the apples. Wash them, and put them in a baking-pan with water and sugar to covel' them. Sprinkle them slightly with powdered cinnamon and grated nutmeg, Boil them geutly until tM apples are done. Take them out, and lay them iu a deep dish. Then boil the syrup until it becomes almost a jelly, and pour it over them. It will take a pound of sugar for a large dish full. This is very nice eaten with cream.</p>



<p>J ELLIED ApPLES.</p>



<p>One .pound of fruit, one pound of sugar and a little water. Boil until the apples can be pierced with a straw. Then take out the fruit, ancl add a half ounce of gelatine to the syrup. Boil from ten to fifteen minutes. Put yonr fruit ill</p>



<p>17G VERS'rILLE'S SOUT~ERN COOKERY.</p>



<p>a glass bowl, aud wheu your syrup is nearly cold pOill' it over, audlet it cougeal. This is to be eaten with syllabub or sweetened cream.</p>



<p>STEAMED ApPLES.</p>



<p>Have a perforated circular tin, of a size to fit iu a kettle half way,from the bottom. .Put boiling water in the kettle, and lay the apples iu the tin. Keep the water boiling. In one hOl;r they will be clone. Lay them in a dish, and spread butter over them. Then sp,rinkle sugar over them with .a little cinnamon and nutmeg, and covel' until wanted.</p>



<p>FLOATING ISLAND, No. 1. The juice of two lemons, the whites of two eggs, three table-spoons of CUl'l'ant jelly, and twenty medium-sized lumps</p>



<p>ofloaf sugar. Mix and beat these to a stiff froth. Theu put it into the miCldle of a dish, and dress it with sweetmeats. Just before it is to be served, pour cream</p>



<p>enough in the dish to float it.</p>



<p>FLOATING ISLAND, No.2. Sweeten one qnart and a half of cream with loaf sugar, and Ilavor with wine. Beat the whites of tC11 eggs to a stiff froth; add one tcacup of good jelly, and lay it on the creatn.</p>



<p>ApPLE FLOATING ISLAND.</p>



<p>Stew a sufficient number of apples in as littlc water as possible to make one quart when done. Strain them through a sieve, sweeten with fine sugar, and flavor with lemon. J nst before it is to be eaten beat the whites of six eggs to a still' froth, and gradually stir them into the apple. l'ut it iuto a glass dish on a rich custard.</p>



<p>SUPPER DISH OF CABBAGE AND IRISH 1'0TATOES.</p>



<p>Chop and mix together equal quantities of boiled cabbaO'e</p>



<p>o</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 177</p>



<p>:md boiled Irish potatoes. Season with salt, pepper, and one table-spoon of butter; theu put the mixture into' a saucepan, and'place it over the fire to warm. .</p>



<p>AMBROSIA.</p>



<p>Mix together two grated cocoanuts and one dozen oranges, having first peeled and cut them into small pieces. Sweeten to the taste, and serve in saucers. This is to be eaten with any other dessert you may have.</p>



<p>MERINGUE, No. 1.</p>



<p>Slice some old sponge oake nnd lay it in the bottom of a</p>



<p>dish. Bj)at the whites of 'a dozen eggs to a stiff f1'Oth, and</p>



<p>adel to them three or four table-spoons of powdered sugar.</p>



<p>Spread ovei' the cake any kind of preserves free trom syrup,</p>



<p>and then lay on the egg unevenly with a spoon. Pllt it</p>



<p>into an oven, and bake , it a nice brown. Eat with wine</p>



<p>sance.</p>



<p>MERINGUE, No.2.</p>



<p>i,ine a deep dish with paste; put in sweetmeats, and bake</p>



<p>until the paste is done. Then beat the whites of fOllr eggs</p>



<p>to a froth. Rub the rind of a lemon on some sug:u', and</p>



<p>add the juice of the lemon and one pound of sngar to the</p>



<p>whites. Lay this on the sweetmeats and paste after it is</p>



<p>baked, imd set it in a moderate oven. Let it remain until</p>



<p>it is of a light-brown color.</p>



<p>PRUNE MERIN'GUE.</p>



<p>Take as many prunes as will fill your pndding-dish, and</p>



<p>stew with jnst enough sngar and water to coyer them. This ' must be 'done the eyening before you wish to use them, Place the prunes in the dish without the syrup, and make one and a half pounds of sngar into icing, and pour it over the prnnes until they are well covered; then set the dish in</p>



<p>the oven to brown.</p>



<p>178 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>ITALIAN CREAM FOR MERINGUES.</p>



<p>Have' a pilit of fresh cream sweetened, flavorecl with either omnge water, rose water, or lemon, and churned. Then beat the whites of four eggs to a stiff froth, and stir the whole well together.</p>



<p>RASPBERRY SPONGE.</p>



<p>Dissolve in a little water three fOUl'ths of an ounce of gelatine. Add to it tlu'ee fourths of a pint of cream, three fourths of a pint of new milk, a half pint of raspeny jelly, aud the juice of one lemon. Beat it until it becomes thick, ancllooks like sponge. Then put it into an earthen-ware mould. Turn it out the next day.</p>



<p>BLANC-l\'lANGE, No. l. Mix together one quart of milk, one and a half onnces of isinglass, and the peel of one lemon. Sweeten it to the taste. Boil it until the isinglass is dissolved, and then strain it tlu'ough a flannel bag. •</p>



<p>BLANC·MANGE, No.2. Take a box of sparkling gelatine, and pOUl' on it one pint of cold water and a half pint of boiling water. Boil one quart of milk, and while boiling stir in six well-beaten eggs; the yolks first, and then the whites. Then boil the gelatine until it is clear, strain it through a bag, and add it to the custard. Sweeten both the gelatine and the custard. Flavor with lemon. BLANC-l\'lANGE, No.3. Put one ounce of isinglass in a little water, and let it set over the fire until it is dissolved. Sweeten one quart of cream, and .flavor with lemon or vanilla; then whip it as you would syllabub. Strain the isinglass into the cream,' put it in your moulds, and set it away to congeal.</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>CALF'S FOOT BLANC-~1ANGE.</p>



<p>To one pint of warm calf's-foot jelly add the yolks of four well-beaten eggs, aud sugar to the taste. Set it over the fire, and as soon as,it comes to a boil . take it off. When a little cool, flavor with essence of lemon, a.nd pour it into monlds.</p>



<p>RICE FLOUR BLANC-MANGE.</p>



<p>Set one qnart of milk over the fu'e to boil. While boiliug, stir iu six table-spoons of rice flour which has been previously wet with' a little milk. Flavor with lemon, and sweeten to the taste. Let it boil for ten minutes. Then set it aside to cool. When cool add the beaten :whites ' of three eggs. Return it to the fire, and stir it continually until it boils. Then put it in a mould.</p>



<p>TIPSY CREAM.</p>



<p>Pour a cupful of wine over a loaf of sponge 'cake, and stick the top thick with blanched almonds. Then pour whipt cream over it.</p>



<p>SANDWICHES, No. 1. Cut very thin slices of light bread, and butter one side of each slice. Then take one half of a well-boiled chicken chopped fine, the same quantity of well-boiled grated ham, mix them, and add the following dressing: viz., one large table-spoon of mustard, the yolks of two hard-boiled eggs, a half teaspoon of cayenne pepper, a little black pepper, foul' table-spoons of Worcester sance, and the same pf tomatoe</p>



<p>catsup. Spread the mixture Oil the buttered side of each slice of bread, and pile them one upon another in a plate 01' dish.</p>



<p>SANDWICHES, No. 2. Chop fine some 'cold boiled ham, say about a quarter of a pound; put,it iu a bowl with a table-spoon of chopped pickle,</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>onc teaspoon of mustard, and a little black or cayenne pepP CL Put about six dessert-spoons of butter in a bowl, and stir <,jllickly with a spoon until it forms a kind of cream. A(M the ham and seasoning, and mix all well. Have the light bread sliced, spread one side with the 'mixture, and lay one pie,ce on the top of another.</p>



<p>BISCUIT SANDWICHES.</p>



<p>Take eight or ten fresh, light soda biscuit; split and hntter them. Have already grateel some boilee! ham or tongne" and' season the same with mustard and pelJper to the taste. Spread the lower part of each biscuit thick1y with the ham or tongue, and.then fit on the upper part. Arrange them in a plate 01' dish to suit your taste.</p>



<p>ORANGES , SLICED.</p>



<p>Peel lWei cut them across in slices about a quarter of an inch thick. Put a layer of these slices in the bottom of a dish, and on the top of them a layer of sugar, and so continue to add one and then the other, until the di~h is full. Let them set a while to absorb the sugar. These are eaten at dinner with other desserts, 01' at tea.</p>



<p>DRIED FnUIT, TO BOIL.</p>



<p>Wash the fruit, and put it to soak for one night. Immediately after breakfast the next morning, set it over the fire to boil in just enough water to covel: it. Let it stew until perfectly tender. Then sweeten it, pilt it in a bowl 01' dish, and gratc nntmeg over it. This dish is eaten with meats.</p>



<p>ORANGE C REAM, No. '1. Boil the rind of an orange very tender, and beat it in 'a mortar. Add to it a table-slJoon of brandy, the.juice of half of the orange, a half. pound of loaf sugar, and the yolks of.</p>



<p>YERSTILLE'S S01!THERN COQKERY.</p>



<p>181</p>



<p>four eggs. Beat well for ten mfnutes, and then slowly pour in one pint _of boiling cream, and beat until it is cool.</p>



<p>ORANGE CREAM, No.2. Pat into a saucepan one pint of water, the rind of one orange and the juice of three, one dozen table-spoons of white sagar, and the whites of four eggs. Set it over the fire and let it thicken; then strain it and stir nntil cold. Add the -beaten yolks of the eggs, one pint of cream, and one tablespoon-of gelatfne. Return it to the fire to thicken, then stir -until cold.</p>



<p>BAVARIAN CREA)f.</p>



<p>Put into a saucepan one fourth of a box of gelatine with one pint of sweet milk, and set it over the fire. Let it remain until the gelatine is thoroughly dissolved, stirring all the while, to prevent the gelatine , from sticking. Sweeten one quart of cream to the taste; after the mill;: and gelatine have cooled a little, strain it into the cream, and churn it with a syllabub churn until it becomes very thiclr. Lct it stand until it becomes cool, and then cat with cream.</p>



<p>ITALIAN CREAM.</p>



<p>Put two pint cups of miter to boil; mix with -two pint cups of mill;:, four table-spoons of corn starch, three wellbeaten eggs, and a half pouud of sngar; add this mixture to the boiling water, and let it boil until sufficiently thick.</p>



<p>LEUON CREA>!, No. l. Beat the whites of ten eggs to a stiff froth, -and add a tablespoon of loaf sugar for each egg; beat them well, and add them to onc quart of boiling mill;:. Boil it a few minutes, then take it off and stir until it cools. Flavor with lemon-_ M"it,ke it in a tin vessel, "nd be sure to use fresh milk</p>



<p>-16</p>



<p>-.</p>



<p>182 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>LEMON CREAlIl, No.2. Boil one quart of cream with the rind of a lemon, 'and then stir it until it is neariy cold. Have ready the juice of tln'ee lemons in a bowl, and put into it as much sugar as will swecten the cream; then gradually pour the cream intothe bowl. This must be made several hours before it is eaten.</p>



<p>IMPERIAL CREAbL</p>



<p>The wh'ites of te)1 eggs, a half gallon of milk, and three quarters of a pound of loaf sugar. Make like a custard; boil a long time, and season with essence of lemon.</p>



<p>TRIFLE, No. 1. Cover the bottom of a dish with sliced sponge cake, and pour on it a pint of wine; over it grate some nutmeg, and put a layer of sliced preserves. Over the whole pour a quart of rich boiled custard. Then take one quart of cream, add wille, sugar to the taste, and the juice aud rind of one lemon. Whip this mixture to a froth, 'and pour it over the custard.</p>



<p>TRIFLE, No. 2. Cover the boLtom of a dish with sliced sponge cake; pour over it one pint of wine, a quart of boiled cllstard, and fill the dish with syllabub.</p>



<p>TRIFLE, No.3. Break into a large glass bowl five. or six small sponge cakcs and six or eight maccaroons; add to these one ounge of poundeel blanchcd sweet almonds. Grate nutmeg over the whole, and add the jnice of two lemons, a half pint of white wine, and two table-spoons of brandy. Let this stand nntil the cakes are dissolved. Mix together one quart of sweet rich cream and a quarter of a pound of loaf sugar, and whip it to a stiff froth. Pour one pint of rich boiled custard on the cake, aud then heap the Cream upon it.</p>



<p>.".</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>STEWED RAISINS.</p>



<p>Put the raisins into boiling ,water, and let them remain un. til they swell. Have ready a nice thick syrup, and ,stmy the l'aisins in it until they look like rireserves.</p>



<p>TIPSY SQUIRE.</p>



<p>Make a boiled custard in the usual 'Yay, and'pOUl' it into a bowl or deep dish. Have a s})onge cake the size of the dish and about half an inch thick. Place the cake on the custard, and over it pour half a tumbler of wine. Tllen blauch one and till'ee quarter ponnds of almonds, beat them in a mort:",' with a little rose water, and sprinkle them over the cake. Garnish the edges with the whites of eggs beaten to a stiff froth.</p>



<p>ICE CREAM, No.!.</p>



<p>, To two dozen eggs, allow one dozen tumblers of milk and one table·spoon of pulverized sugar to each tumbler. Beat the yolks and sugar together, and add the whites. After the milk boils pOUl' in the mixtUl'e, andlct it cook until it thick· ens a little. Just before freezing add ono quart of cream,</p>



<p>and flavor with lemon or vanilla.</p>



<p>ICE CREAlII, No.2.</p>



<p>Till'ee pints of cream, the yolks of twelve eggs, the whites</p>



<p>of foUl' beaten to a stiff froth, and enough sugar to makc it.</p>



<p>quite sweet. Scald the cream, and add the eggs and sugar.</p>



<p>You can add whipt cream to this when cold if you wish, and</p>



<p>freeze it.</p>



<p>ICE CREAM, No.3.</p>



<p>Two quarts of good rich milk, eight fresll eggs, thrce</p>



<p>quarters of a pound of white sugar, and six teaspoons 01'</p>



<p>Bermuda arrowroot. Rub the arrowroot smooth in a little</p>



<p>cold milk; beat the eggs and sugar togcther ; bring the milk</p>



<p>to the boiling point, and then stir in the arrowroot. Remove</p>



<p>.....</p>



<p>184 VERSTILJ..E'S SOUTHERN COOI{ERY.</p>



<p>it from the fire, and immediately add the .eggs and sugar. Stir briskly to keep the eggs from cooking, and then set it aside to cool. Ifflavored with extracts, let it be done just before putting it in the freezer. If the vanilla bean is· nsed, it must be boiled in the mille This receipt was obtained by</p>



<p>the purchase of a freezer, tried, and fonnd to be good.</p>



<p>LEMON, ·OR VANILLA I CE· CREAM.</p>



<p>Take two draehms of vanilla or lemon peel, one quart of milk, the yolks of three eggs, a half pound of sugar, aud ~llle pint of' cream. Beat the eggs well with the milk, and then add the other ingredients. Set it over a moderate fire; stir it with a silver spoon until the cream will adhere to it, and then strain it. l\Then cold, freeze it.</p>



<p>BOILED CUSTARD, FOR I CE CREAM.</p>



<p>Four eggs, one qnart of milk, and one table-spoon of sngar for each egg. Set it to boil, and before you take it from the fire stir in a table·spoon of arrowroot, first mixed with a little raw mille</p>



<p>D,SH OF SNOW.</p>



<p>To one quart of cream add the well-beaten whites of three eggs, foUl' dessert·spoons of sweet wine, sngar to the taste, and one teaslioon of" esscnce of lemon.' IVhip it to a froth, and serve in a large glass dish.</p>



<p>ANGEL'S FOOD.</p>



<p>Make a rich cnstard, pour it in a bowl, and pnt a layer of sliced cake on it. Stir some fincly-powdered sugar into quince. or apple jelly, a11d drop it on the cake. Ponr syllabnb' on the cake, (md then put on another layer of cake and icing.</p>



<p>LE"ON SHERBET.</p>



<p>Cut up six lemons with the peel, taking out the seeds, and boil them in one gallon of water made very sweet. The</p>



<p>·YERSTILLE'S SOUTHERN COOKERY.</p>



<p>185</p>



<p>lemons mnst be boiled until aU the flavor has been removed from the rind. After the mixture is cool, add the ",hites of a half e~ozen eggs beaten t.o a stiff froth; then freeze it.</p>



<p>PINE ' ApPLE S,lEnBET.</p>



<p>Cut the rind from a pine apple and boil a strong tea ft'om it; while it is hot, sweeten ·with sugar to the ta:ste, and acId one table-spoon of arrowroot. Then freeze it. As the inside of the pine apple is not used, it may be eaten.</p>



<p>•</p>



<p>CHAnLoTTE DE RUSSE, No. l.</p>



<p>Put one ounce of gelatine in one quart of milk, and scald,·</p>



<p>but do not boil it; add the well-beaten yolks of four eggs, as</p>



<p>iu boiled eustarel. When it is cold, add two quarts of cream,</p>



<p>sweetened, flavored and whipped to a stiff froth. Strain the</p>



<p>froth through a sifter before adding ino the custard.</p>



<p>CHAnLoTTE DE RUSSE, No.2.</p>



<p>Beat together the yolks of six eggs and one po,und and a half of loaf sugar. Pour into the mixture a h:1lf pint of boiling milk which has been flavored with vanilla. When cold, add three pints of clarified calf's-foot jeUy, in a liquid condition. Then add three pints of sweet cre:1m, which has been beaten to a stiff froth. Stir until it is quite thicl<-Lay thin slices of sponge cake arounel the nlOulds, pour in the mixture, and set it in ice.</p>



<p>CHAELOTTE D E RUSSE, No.3.</p>



<p>Sweeten one quart of cream, flavor it with vanilla; and</p>



<p>churn it as if fo.r syllabub. Dissolve nearly 'an ounce of</p>



<p>O"elatine in a tumbler of milk ., scald, but do not boil it. Pour</p>



<p>~</p>



<p>-</p>



<p>it over the well-beaten yolks of three eggs, and add the cream. _Stir until it cools. Take a large sponge cake, remove tile centre of it, and fill with this mixture; or line thci sicles of a glass disil with pieces of sponge cake, and pO~ll" in the cus</p>



<p>tan!.</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>CHARLOTTE DE RUSSE, No. 4-. Dissolve one ounce of gelatine in a pint of milk, and pour it while hot on the well-beaten yolks of four eggs. ·Sweeten one quart of rich cream, and flavor with one table-spoon of :vanilla. Then whip it to a stiff froth. When the mixture of. gelatine and milk is nearly cold, stir in the cream, and · pOUl' it into the moulds, first lining them with sponge cake.</p>



<p>STRAWBERRY GRIDDLE' CAKE.</p>



<p>Pick and sweeten the stra\vberries. Bake a thick ·griddle . cake, split it open, spread the inside of one of the pieces thick with strawberries, and lay the .other piece on it. Cut jt through and through as you would a pie, and eat with milk.</p>



<p>COCOA.NUT CAKES.</p>



<p>Break the shell carefully, and save the liquid. Grate the cocoanut, and add its weight in sugar. Then adel the milk if it is sweet; ifnot, two table-spoons of water. Put it in a pan, and stir gently oyer a fire until quite dry. When cold, add the whites of three eggs beaten to a stiff froth. Make them the shape you like, and bake lightly.</p>



<p>BISCUIT GLACIE.</p>



<p>With some broken pieces of sugar rub off the yellow rind of four lemons or oranges. Then pulyerize the sugar and mix with it a saucerfLlI of sugar already pulverized and moistened with the juice of the lemons or oranges. Pnt this sugar into two pints aud a half of cream, and if not quite sweet add more sugar. Beat thc whites and yolks of six eggs separately, then unite them and add them to the cream. I-lave ready some stale sponge cake fincly grated, and stir gradually into the mixtnre a sufficient quantity to make a thick batter. This must be heaten until entirely free from lumps. Put it in a porcelain kettle anet giye it one boil, stirring all the while. Then put it in a freezer, nnd freeze as you would ice cream</p>



<p>VERST'ILLE'S SOUTHERN COOKERY. '</p>



<p>187</p>



<p>, COLD SLAW;, Have yOill' cabbage finely shred and placed in a salad dish'. Put into ' a saucepan , one pint of vinegar, salt and pepper to the taste, and one heaping table-spoon of butter. Set it over the fire, and break into it two or three eggs, in proportion to the size of the cabbage. Stir constantly until it thickens, and then add two. table-spoons of cream. Pour while hot over the cabbage. Cut two or three hard-boiled eggs into thin rourid stices, and layover the top.</p>



<p>HOT SLAW. Have your cabbage boiled' and finely chopped. Then put in a saucepan a half cup of good vinegar, pepper, salt, and a , table-spoon of butter. Just before it boils, add to it a half cup of'milk thickened with fiour and one well-beaten egg. Add the cabbage, and let it stew five minutes.</p>



<p>PLAIN TOASTED CHEESE. Cut the cheese in slices, lay it in a fryiug-pan, and set it over the fire. While it is toasting sprinkle a little salt over it. After it has toasted on one side, turn it to toast the other.</p>



<p>WELCH RABBIT, No. l. One pound of grated cheese, three well-beaten eggs, one large table-spoon of butter, one cup of milk, and p'cpper and salt. Stir all well together, and bake in a pan.</p>



<p>WELCH RABBIT, No.2.</p>



<p>Pour one cup of boiling mille over three or four crackers.</p>



<p>Toast about a pound of cheese, and add to it the milk and</p>



<p>crackers; also, one brge table-spoon of butter, two eggs,</p>



<p>and pepper and salt.</p>



<p>''VELCH RABBIT, No. 3.</p>



<p>Break your cheese iuto small pieces and break an egg into it; stir' in peppe.r, salt, vinegar, and a little mustard, and thcn toast it.</p>



<p>PRESERVES.</p>



<p>CRANBERRIES, TO PRESERVE.</p>



<p>Allow one pound of sugar to a pound of j):uit. Boil the crUliberrie.s twenty minutes, then add the sugar, and boil twenty minutes more.</p>



<p>PLUMS, TO PRESERVE:</p>



<p>Weigh equal quantities of fruit and sugar. "Boil and clari· fy the syrup. Boil the fruit in the syrup very slowly for three quarters of an hour; ' then pnt them in a jar withont breaking them. After two or three clays set the jar in a kettle of. water, and let the syrup boil again. Some plums are quite tender, and require less boiling.</p>



<p>ApPLES, TO PRESERVE, No. 1. Pare, core, and quarter your apples. Allow a pound of sugar to a pound of fruit. Mix together one quart of water, three pounds and a half of sugar, and the whites and shells of two eggs. Boil this syrup, and strain it. Then put your apples in it, and boil them until they are clear.</p>



<p>ApPLES, TO PRESERVE, No.2. Allow a pouncl of brown sugar to a pound of fruit. Peel, wash, core, and chop the apples. To every three pounds of sugar acld a pint of water. Boil the sugar until it is quite thick, skimming it well. Then add the apples, the peel of two lemons, and one large piece of ginger. Boil nntil the apples look clear and yellow.</p>



<p>ApPLES, TO PRESERVE, No. 3. Select hard, sour" apples. Pare them, and remove the cores. Allow a pound of the best SlIgar to a pound of fruit. Boil the apples in just enongh water to soften them, together 188</p>



<p>"</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>with a fresh finely-cut-up lemon. Allow one'third of a teaspoon of tartaric acid dissolved in water, to six ponnds of apples. When they are parhoilcd, take them out carefully, . lay them upon a dish, and put the sugar in. When the syrup has boiled until it becomes clear, return the apples to the</p>



<p>kettle, and boil twenty minntes.</p>



<p>STRAWBERRIES, TO PRESERVE.</p>



<p>Wash the berries and ell'ain them dry. Add a pound of loaf sugar to a ponnd of the fruit, and let then; set over a very slow fire until they make their own syrup; , then boil them ten minutes, take them out, and let them stand in the sun for thre'e or four days,</p>



<p>PIlm ApPLES, TO PRESERVE.</p>



<p>Pare and slice yOlll' apples, and allow a pound of sngar to a pound of fruit. Then put in the preserving kettle, first a layer of sugar, and then a layer of fruit, and so on uutil YOll have as much as you wish. Set the kettle over a slow fire, and the fmit will make its own symp.</p>



<p>CRAB ApPLES, TO PRESERVE, No. 1.</p>



<p>Scald them in boiling watei', peel them, and remove the cores. Make a liglit syrup; boil them in it fifteen 01' twenty minutes, and let them remain in the same symp one week. Then make a syrup, allowing a ponnd and a half of sug:lr to a pound of fruit. Take the apple~ out of tile first symp, and put them in the second, and boil them about twel)ty or twen ty-five minutes. In making the syrup, allow a half pint of ' water to a pound and a half of sllgar.</p>



<p>CRAB ApPLES, TO PRESERVE, No.2.</p>



<p>Scald them in boiling water_ eel them, and remove the cores. Allow a pouud of sugar to a POllUd of frilit, and adel one pint of water. Boil the apples in this syrup until tender.</p>



<p>VERS1;ILLE'S SOUTHERN ·COOKERY.</p>



<p>QUINCES, TO PRESERVE, No. l. As you peel them tJ:u:ow them in salt and water; after you have them all peeled lay them, on something to drain; then pour boiling water over them. Make a syrup of a pouild of sugar to a pound of fruit, and boil the quinces in it twenty minutes. Then boil the syrup until it becomes thick. Let the preserves stand 'in the sun for three or fOlir days,</p>



<p>QUINCES, TO PRESERVE, No.2. As' you peel and slice them', throw them in salt and water; then scald them. Have ready a syrup made in the proportion of one l)Ouncl of sugar to a pound of fruit. ·Boil the quinces in the syrup for nearly an hour ; then boil the syrup until quite thick. Pour the syrup over the fruit.</p>



<p>PURl"LE GAGES, TO PRESERVE,</p>



<p>Peel them, aud weigh a pound of sugar for each pound of fruit. Put in the kettle a layer of sugar, and thon a layer of fruit. Boil them quiclily without any water. 'When the plums become thoroughly hot, they are done.</p>



<p>PEARS, TO PRESERVE.</p>



<p>Put them in cold water in a preserving-kettle, and set them over a fire. Let them remain until the water looks as if it is about to boil. Then take them out and t!n'ow them into cold water. Peel an(l core them, and throw them into another vessel of cold water, Have a syrup made of one pound of sugar to a pound of fruit, and clarified with egg. Boil the pears in the syrup until they become tender, and then boil the Syl'llP again until it thickens.</p>



<p>PUMPKIN, TO PRESERVE.</p>



<p>Cut your pumpkin leng.ise in very thin slices; Make a very ri;)h syrup, and boil the pumpkin in it until it becomes clear. Flavor with lemon or ginger.</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>1~1</p>



<p>PEACllES, TO PRESERVE,. No. i. Make a rich syrup and clarify it. As you peel your peach. es, throw them in it. Then boil until they are done.</p>



<p>PEACllES, TO PRESERVE, No.2. ScO,ld them in weO,k lye water. As you take them out, wipe off the fir with a coarse towel. Allow a pound of sugar to a pound of fruit. Take half of the sugar, make a thin sy,.·up, aud boil the peacjJ.es in it until they are soft; then spreO,d them On dishes to dry. Add the remaining portion of the sugar to the syrup, anel boil it until it thickens. Then pour it over the presei'ves.</p>



<p>PEACllES, TO PRESERVE, No.3.</p>



<p>Allow a pound of sugar 'to a pound of fruit. Pare. the peaches, sprinkle the sugar over them, and let them stand one day. Then clarify the syrup, and boil the peaches in it until they become tender. Then pnt them in a jar, and when</p>



<p>the syrup is cold pour it over them.</p>



<p>GLASS MELONS, TO PRESERVE.</p>



<p>Peel the ontside I'ind from the melons when green, and soak them three or four days in brine; then pnt them in alum water anel let them remain the same length of time. Soak them in cold water a .day, and then put them in cold water to boil; after they have boiled awhile phmge them in cold water again, and let them boil; this must be repeated two or three times. Then make your syrup, put the melons into it, and let them boil until done.</p>



<p>WATERIIIELON RIND, TO PRESERVE, No. 1. After cutting the rind into such pieces and shapes as you like, pnt them in a strong brine, and let them remain for six or eight days. Then soak them in fresh water for half an hour; soO,k them in strong alum water for twelve hours, drain</p>



<p>192 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>off the water, adel fresh water, and let them stand twelve hours more. Then boil them in weak alnm water until they are tender, and lastly, boil them in syrup. It will require from oue aud a half to two pounds of sngar, to one ponnd of rind. Soak a few pieces of race ginger nntil tl!.ey are soft ; then scrape them nicely, and boil them with the ririd in the syrup.</p>



<p>·WATEmIELON R!ND, TO PRESERVE, No.2. Soak yOUl' pieces of rind for one day and night in salt and water. Then boil them in clear· water one hour; after that, boil them one hour in alum water, and then another holir in clear water. Rinse after each boiling. Allow one ponnd and a half of sugar toone pound.of rind. Boil the rind in the syrup one hour anda quarter. Flavor with ginger.</p>



<p>FIGS, TO· .PRESERVE, No, l. Scald the figs, two or three at a time, and drop them in cold water. Then scrape them with a knife, and spread them on dishes. Let them stand in the sun until you are ready to preserve them. Allow three quarters of a ponnd of sugar to ol{e ponnd of figs. .</p>



<p>FIGS , TO PRESERVE, No.2. Peel your figs as you would apples. Allow a pounel of sugar to a poond of fruit. :Make the syrop as for any .other preserve; say, a half pint of water to one ponnd of sligar. Pnt in the fruit, and boilnntil one third done. Then take ont the figs, lay them on dishes, and snn them twenty-fonr honrs. Thcn return them to the syrup, and boil thirty minntes.</p>



<p>CHERRIES, TO PRESERVE.</p>



<p>Allow a ponnd of sugar to a pound of fruit. Stone the cherries and let them stand in the Sligar one pour beforecooking; then boil until the ,fruit is well done. and the -syrup thick.</p>



<p>VERSrILLE'S SOUTHERN COOKERY. 193</p>



<p>SOUR ORANGES, TO PRESERVE.</p>



<p>Grate the oranges, and take out the pulp.. Lay them in salt and water for two or three days; to green them, place. a layer of oranges and a layer of vine leaves and scald them, but do not let them boil, this will green and freshen them at the same time; repeat this l)ntil all the salt is removed and they are as green as you desire. A bit of alum thrown in the water makes them brittle. Allow one and a half pounds 6f sugar to cyery pound of oranges.</p>



<p>GREEN TOMATOES TO PRESERVE, TO MAKE PIES OF IN WINTER.</p>



<p>Cut the tomatoes into thin slices. To each pound and a half of tomatoes allow oue pound of sugar. Stew them until they are well done, and then put them in jars. "\Vhen you make pies, flavor the tomatoes with ginger and other spices to the taste.</p>



<p>TOMATO lIfARMALADE.</p>



<p>Peel the tomatoes, and to each pound allow three quarters of a pound of sugar. To every two pounds of tomatoes add the ju~ce anel peel of one lemon, and a half tea·spoon of ground ginger. Put the whole into a .preserving-kettle over a slow fire, and let it boil until it becomes a smooth mass. Stir it frequently.</p>



<p>PINE ApPLE MARMALADE.</p>



<p>With the exception of grating the pine apple, it is made like other marmalades.</p>



<p>QUINCE lIfARnfALADE.</p>



<p>Pare and core your quinces, and boil them in just sufficient water to cover them. When very soft, take them out and lay them upon a sieve. ·When cold, weigh and mash them. Allow ~ pOlmd of brown sugar to a pound of frhit, and boil it slowly one hour, stirring it. constantly.</p>



<p>/"""0</p>



<p>u I f</p>



<p>I</p>



<p>194 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>PEACH MARMALADE.</p>



<p>You must have clear stone peaches, and to each pound of the fmit allow three quarters of a potiud of sugar. Take out the stones, mash the fmit, add the sugar, put it ovel' the fire, and let it stew until it becomes a smooth mass.</p>



<p>ORANGE MARMALADE.</p>



<p>Allow it pound of sugar to a pound of fniit. Pare off the yellow rind, as thin as possible, from two thirds of the oranges, and put it into a pan "'ith a large quantity of cold water; cover closcly, and let it boil' until it is quite soft. In the mean time, gratc the rind of the remaining oranges. Make the syrup in the usual way, allowing one tnmbler of water to a pound of sugar; clarify the syrup with egg, and skim it until it is clear. Then put into it the pulp and jnice of the oranges, the boiled parings cut fine, and the grated rind. Let it boil from thh,ty-Jive to forty minntes.</p>



<p>RASPBERRY, STRA'VEERRY, OR BLACKBERRY JA~r.</p>



<p>•</p>



<p>To each pound of fmit allow a pound of sugar. Make alternate layers of sngar and berries in yonr prescrvingkettle, and let them remain a half hour, Then boii them slowly a half hour, stirring frequently. Put a little in a cup, and set it in a dish of cold wate,' for trial. It must jelly when done.</p>



<p>ApPLE JAM.</p>



<p>Weigh equu,l quautities of brown sugar and good sour apples. Pare, core, and chop the apples into fine pieces. Make a syrup of the sug"-r, and clarify it. Add the apples, the grated peel of two or three lemons, and a few Ijieces of ginger. Boil it until the apples look clear and yellow.</p>



<p>RASPBERRY JA~I.</p>



<p>Pick the berries carefnlly, and weigh equal quantities of</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 195</p>



<p>fruit and sngar. · Put the fruit. juto a kettle, and set it over the liTe. Breaklthe berries with a ladle, and stir continually. Let it boil quickly. As soon as most of the juice is extracted add the sugar, and let it boil for a short time.</p>



<p>PINE ApPLE JAM.</p>



<p>Grate the pine apple, and to every pound allow three quarters of a pound of loaf sugar. Boil fifteen or· twenty minutes.</p>



<p>STRAWBERlW JAM.</p>



<p>To three quarts of strawberries add tln'ce pounds of sugar. Sprinkle the sugar over the fmit, ::llldlet it stand.an hour or two. Then boil it ten minutes. In the mean time, bruise the fruit with a spoon.</p>



<p>TOMATO J A.I.</p>



<p>Take off the skinH and remove the seed. To each pound of tomatoes add a pound of sugar and two lemons, first boiling the rind and pulp well.</p>



<p>QUINCE JAM.</p>



<p>Allow one pound of brown sugar to one pound of quinces. Pare and cut the quinces into small pieces; put them over the fire in just enough water to soften them: ,Vhen soft, pour off the water that may be remaining, and mash the fruit with a spoon. Add the sugar to tlie fruit, and boil from twenty to twenty-five minutes, stirring frequently.</p>



<p>':" ..</p>



<p>•</p>



<p>JELLIES.</p>



<p>ISINGLASS JELLY, No. 1. .</p>



<p>Soak two ounces of isinglass in cold water for a half hour. Cut three good·sized lemons in thin slices, and leave on the peel. Thon mix together the isinglass, lemon, one pound and a lla1.f of white sugar, ·two quarts of cold water, one stick of cinnamon, one nutmeg, and the whites of fom eggs. Boil the whole for fifteen minutes. Then sttain tlll:ough a flannel bag.</p>



<p>·ISINGLASS JELLY, No.2:</p>



<p>So:\k two ounces of "Cooper's American Isinglass" in cold watcr for two hours, and then POUl' off the water. Add to the isinglass two quarts of cold water, one pound and a half of sugar, the whites of five eggs, the jnice of three good-sized lenions, the rind of one, one half of a nutmeg, and a stick of cinnamon. Stir the ingredients well together, and boil from fifteen to twenty minutes. Strain through a flannel bag.</p>



<p>ISINGLASS -WINE JELLY.</p>



<p>. One quart of water, oue pint of wine, one wineglass of</p>



<p>brandy, the juice of two lemons, the peel of one, one ounce</p>



<p>and a half of isinglass, sugar and spices to the taste. Mix</p>



<p>the ingredients together,. boil twenty minutes, and strain . through a fiannel bag. .</p>



<p>GELATINE JELLY, No. l.</p>



<p>To tlll'ee papers of gelatine, warranted to make one quart</p>



<p>each, put four quarts of water, one quart of wine, three pints</p>



<p>of sugar, four lemons, the whites of six eggs, two or three</p>



<p>sticks of cinnamon, and one clozen cloves. If·the weather</p>



<p>is very cold, let it boil twenty minutes; if not, boil tlventy</p>



<p>five minntes.</p>



<p>196</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 197</p>



<p>GELATINE JELLY, No.2. Soak one quarter of a pound of the best gelatine in water for two hours. Drain oft· the water, and put it in a vessel with two quarts of water, one and a half pounds of loaf sugar, five lemons, the whites of five eggs', and a quart of wine. Let· it boil fifteen minutes, aud strain it through a flannel-bag. Spice the jelly with cinnamon and nutmeg.</p>



<p>RICE JELLY.</p>



<p>lIfake into a thin paste, with water, thJ:ee table-spoons of rice flom and four table-spoons of loaf sugar. Adcl it to one quart of water, and let it boil until it becomes transpar-. cnt. Flavor with anything you like.</p>



<p>S CUPPERNONG JELLY.</p>



<p>Remove the skin and seed from the pulp. To every pint of pulp add one·pound of sugar. B()il it to a jelly.</p>



<p>BLACKBERRY JELLY.</p>



<p>Stew the blackberries without any water, and to every pint of juice allow one pound of loaf sugar. Boil from fifteen to twenty_ minutes, throwing in some cinnamon.</p>



<p>CALF'S FOOT JELLY, No. l. Clean the feet, and boil them uutil the liquor is like a jelly. Theu take out the feet, and strain the jelly. When cold, skim off the grease; turn the jelly over, and take the sediment from the bottom. Put the jelly in a preservingkettle, and add to it sugar to the taste, three or four lemons, and one pint of wine. When sufficiently boiled, add the well-beaten whites of eight eggs, with their shells. Strain through a flannel bag until it becomes clear.</p>



<p>CALF'S FOOT JELLY, No.' 2.</p>



<p>Boil four feet; strain the liquor, and when cold; take off 17'</p>



<p>198 VERSTILLE'S SOUTHERN ,COOKJl.RY.</p>



<p>the grease. There should be, from four feet, two quarts of jelly. Put the felly into a kettle, and add to it, one pint and a half of wine, the juice of six lemons, sugar to the taste,' a little cinuamon, and the thinly-pared rind of two lemons.</p>



<p>,Whip the whites of eight eggs to a froth; crush the shells, and add them, with the whites, to the mixture. Set it' over the fire, and stir occasionally, until the jelly melts, but d'o not touch it afterwards. When it has boiled until it is clear, put it in a flannel bag and let it drip.</p>



<p>CALF'S FOOT JELLY, No.3.</p>



<p>Eight feet to five quarts of water, make firm jelly. Cut the jelly into small pieces, put it in a porcelain kettle, and set it over the fire. To each quart allow one pound of sugar, one pint of wine, one wineglass of brandy, three large sticks of cinnamon, the grated peel and juice 'of tln'ee lemons, and the beaten whites of five eggs. Boil it hare1 for twenty minutes, but, do not stir it. Then tln'OW in a teacup of cold water, and boil five minutes longer. Take it from the fire; cover it closely, and let it set a half hour. Then put it in a flannel bag to drip.</p>



<p>RASPBERRY, BLACKBERRY, A){D CURRA){T JELLY.</p>



<p>One pound of sugar to a pint of juice. Boil until it jellies. The fruit must be boiled without any water to obtain' the juice.</p>



<p>TOMATO JELLY.</p>



<p>Peel the tomatoes, and squeeze , them through a fine cloth. Add to the juice its weight of dry sugar. Then boil to a jelly, and bottle it up closely.</p>



<p>ApPLE JELLY, No. l.</p>



<p>Cut your apples in very thin slices without paring them. Cover them with water, boil, and strain them. To one tum</p>



<p>,</p>



<p>VERSTILT.. E'S SOUTHERN COOKERY. 100</p>



<p>bler of the juice add one pouud of sugar, and lemon juicc to the taste. Boil uutil it becomes ~ jelly. '</p>



<p>ApPLE JELLY, No. 2.</p>



<p>Select large juicy apples; pare, core, aud qu~rter them. Put them in a kettle, add a little water, aud set them over the Jhe. Covel' them closely, audlet them stew until done . . Then strain them, and to each pint of juice add one pound of loaf sugar. Set it over the flre, and let it boil until it becomes. a jelly.</p>



<p>ApPLE JELLY, No.3.</p>



<p>To tln'ee pints of juice acid two pounds of sugar, 'and boil a half hour.</p>



<p>QUINCE J ELLY.</p>



<p>Wash the quinces and cut them into thin slices, including the rinds and cores. Put them on to boil with -water enough to cover them. When they are perfectly soft, pnt them in a bag to drip. When thoroughly dripped, allow two tumblers of juice to foul' tumblers of sugar. Put it on to boil aucl it will jelly in a few minutes. It is best to make a very small quantity at a time.</p>



<p>CIDER JELLY.</p>



<p>Boil cicler to the' consistency of syrup; let it cool, and you will have nice jelly.</p>



<p>ORANGE JELLY.</p>



<p>Pour on one and a half ounces of gelatine, one pint of colc! water; after soaking tcn minutes add a pint of boiling water, and stir until the gelatine is dissolved. Add a pint of wine, a half pound of brown or white sugar, and the juice and grated rind of tln'ec oranges. Beat the whites of two eggs to a stiff froth, aud stir them into the mixture. Set it ovcr a slow fire and let it boil a few minutes; then strain it tln'ough a jelly bag.</p>



<p>200 VEnSTlLLE'S SOUTH,ERN COOKEnY.</p>



<p>RID.! JELLY.</p>



<p>Two quarts of water, two ounces of " Cooper's American Isinglass," rum ~nd sugar to the taste, a stick of cinnalUon, the whites and shells' of three eggs, 'and two lemons cut iuto thin slices. The whites of the eggs must be beaten to a 8~ijf froth. Put these ingredients iu a kettle, set it over the fire, and stir until it begins to boil. Leave it to boil eighteeu or twenty minutes. Then strain it through a flannel bag.</p>



<p>WThTES AND CORDIALS.</p>



<p>MUSCADINE WINE, No.1</p>



<p>Mash one peck of piCked grapes, and adcl two or three pounds of sugar. Stu: it; ancllet it stand twenty-fonr hours. Theu strain it through a sieve. To oue gallon of juice add a half gallon of water. Then add sufficient sugar to make an egg float one third abo\'e the surface in a pint of the juice. Put it in a cask or jug; paste brown paper over the mouth; set it in a cool place, and let it stand for one ,year. Then draw'it off ane1 bottle.</p>



<p>MUSCADINE WINE, No.2.</p>



<p>'Wash the muscadines, and pulp them without hruising the seed. Let them stand-, hull, pulp, and all-for twenty-four hours, and then strain the juicc. To every gallon of juice add two and a half pounds of sugar. After fermentation has gone far enough (which will probably be in three weeks) add a pint of good brandy or whiskey to each gltllon of the JUice. To prevent its souring, eltrly the next spring dmw off the clear wine, and hattie it . It is best at first to put it in jars, and skim it regularly every day for three weeks.</p>



<p>MUSCADINE WINE, No.3.</p>



<p>,Vash the muscadines; pulp them, and separate the hulls and pulps. Press the pulps, and to every gallon of the juice add two gltllons of water. To every gallon of the mbtul'c add two and a half pounds of sugar. After you have pressed the pulps, wash the pulps and' hulls in the watcr that you intend to add. It makes the wine richer. Put it in jars, and skim it every day for three weeks. Then hattIe and cork, hnt do not, 'cork tightly. Lift the corks for a short tithe; and replace them. for four days. Then cork tightly.</p>



<p>201</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>MUSCADINE WINE FROM l\iRS. F.</p>



<p>Press ~ut the juice without b,ruising the seed, and straiu it until perfectly clear. Then to each gallon of the juice add two pOllnds and a half of the best loaf sngar and a , half pint of alcohol. Put it,in ,a cask loosely corked, and let it stand until it ceases to ferment. It will take several weeks to go ' through that process. Then drain it off and strain thl'ough a flannel. Bottle, and seal it up fol' use.</p>



<p>' BLACKBERRY WINE, No. 1.</p>



<p>Mash the berries -strain first through a sieve, then \ hrough a thick cloth two or thl'ee times, so as to remove as much of the sediment as possible before you add the sugar. To one gallon of juice add two and a quarter pounds of sugar, and stir until all is well dissolved; then fill jug or demijohn until it runs over, and set it away. In six or eight weeks it will be fit to bottle -cork and seal well. Put no cork in the demijohn, but wheu fermented, tie a piece of muslin over the top to keep out insects.</p>



<p>BLACKBERRY WINE, No.2.</p>



<p>Mash the berries, and strain first through a sieve and then tlu'ough a bag. To eyery gallon of juice add three and a half pounds of brown sugar and one quart of cold water. Put in a jug or demijohn, but do not cork tight for three or four weeks.</p>



<p>BLACKBERRY 'VINE, No.3. Get ripe berries,' and to every tlu'ee quarts allow two quarts of boiling water. Mash the berries well and adel the water. Let it stand twenty-four hours, frequently stirring it; then . strain through a linen bag, and to every gallon of juice add two pounds of sugar. Put it in jugs, and let it stand twenty</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>days to ferment. Keep a thin cloth tied over the mouth of the jugs while it is fermenting.</p>



<p>BLACKBERRY B RANDY.</p>



<p>On one gallon of berries paUl' two gallons of boiling water; let it set until it ferments thoroughly, which it well do in three days; then strain tlnough a cullender, and stir in two pounds of brown sugar to each gallon of liquid. -Let it ferment again, and then strain through a cloth. Add brandy to suit the taste, and a few llllnps of loaf sugar to cbrify.</p>



<p>BLACKBERRY CORDIAL, No. 1.</p>



<p>Boil the belTies without water, strain and squeeze them, and let the juice get colcl. Thcn add sugar and spices to 'the taste. Let it boil again a little white, and strain it again. Put it up two thirds syrup and one third brandy.</p>



<p>BLACKBERRY CORDIAL, :No. 2.</p>



<p>Select the ripest blackberries, and mash them. Put them in a linen bag, and squceze out the juice. To every quart of juice allow a pound of sugar. Put the sug,ar in a kettle and pour thc juice oyer it. 'Vhen the sugar has dissolved, set it over the fire and boil it to a thin jelly. When cold, to eyery quart of syrup add a quart of brandy. Stir well together, and add cinnamon, cloyes, nutmeg, and allspice; then bottle for use.</p>



<p>BLACKBERRY CORDIAL, No.3.</p>



<p>Fill a jug with the ripest aud best blackberries. CO\w them well with good brandy. Set the jug away until autn":,,. When ready to prepare the cordial,' draw off the brandy without any of tbe fruit. To one quart add one pound of loaf sugar, one pint of sherry wine, and a half pint cifwater. Bottle and cork securely. Add four or five clove. to each bottle.</p>



<p>204 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>STRAWEERRY CORDIAL.</p>



<p>Put in yonr vessel a layer of sugar, ancl then a layer of berries. Let it stand for some time, and then strain througb a linen bag placed in a flannel one. Let it stand.again for some time. If not clear, strain again. Add brandy to the taste.</p>



<p>•</p>



<p>PICKLES.</p>



<p>MANGOE PICKLES.</p>



<p>For the purpose of pickling, use sm<111 green melons. Out of eacll melon cut a plug, and remove the seeq and soft part with the handle of a spoon. They must then be put il1 brine, anclallowed to remain at least one week. For stuffing use xadisll pods, very young cucumbers finely chopped, cabhage, onion, and anything else you fancy. These ingredients must also be put in brine,' They must all be fi'eshened by passing them tln'ougll tln'ee ox four waters. When xeacly to make the pickles, to each melon, in addition to the stuffiug, allow some wllite and black mustard seed, a few corns of hlack pepper, eight or ten spice, and about a llalf dozen cloves. Fill the melons very full oftllis mixture; fit the plug in, ane! tie it witll a coarse strong thread. Pnt them in clear water, with a table-spoon of salt; set them over the lire, and let them remain in a scalding condition for two hours. Then put them in a jar, boil the vinegar, and pour it over tllem.</p>



<p>OIL MANGOES.</p>



<p>Soak one dozen melons well in salt. Then wipe ane! steep tllem in cold vinegar for tln'ee days. Pour off the vinegar, and fill them witll a mixture made of one pound of wbite mustard seed, one pound of black mustard seed, two dozen blades of mace, one dozen nutmegs, two dozen cloves, tbree dozen allspice, two double-llandsful of grated horseradish, and one table-spoon of the best sweet oil for each mangoe. Put them in a jax, and fill with boiling vinegar wllieb has been seaso~ed by the ingredientR. Add two pounds of brown</p>



<p>snga.r.</p>



<p>TOUATO CATSUP, No. 1.</p>



<p>Scald and peel the tomatoes. Then set the pulp over the 18 205</p>



<p>206 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>fire, and let it boil until it be-comes thick; then season with salt, pepper, vinegar, and spices, to the taste. Boil until it is as thick as you like it.</p>



<p>T OMATO CATSUP, No.2. One gallon of peeled tomatoes, four .table-spoons of salt, two table-spoons ofblack pepper, three table-spoons of mustard, and four pods of red pepper. After you have simmered it three hours, add vinegar enough to make a half gallc:n.</p>



<p>TOMATO CATSUP, No.3. Olle gallon of tomatoes, four table-spoons of salt, four table-spoons of black peppel', a half table-spoon of allspice, three table-spoons of mustard, eight pods of red peppel', and a half gallon of vinegar. Boil it slowly until · sufficiently thiclc Bottle, and cork tightly.</p>



<p>TOMATO CATSUP, No.4. Stew the tomatoes, and strain them through a sieve. To each gallon of the liquid add three table-spoons ofgroundblack pepper, tln·ee table-spoons of mustard, two table-spoons of salt, two large onions finely cilopped, one table-spoon of allspice, and one quart of vinegar. Boil it down to one half. Bottle and cork tightly, ancl keep it in a cool place.</p>



<p>T OMATO CATSUP, No.5. Scald and peel the ripest tomatoes. To one gallon of tomatoes adcl one quart of the sharpest vinegar, also two table-spoons of very fine salt, one table-spoon of black pepper, one table-spoon of allspice, three table-spoons of mustard, eight pods of red pepper, and one or two cloves of garlic slicecl. Put this mixture into a kettle, and let it simmer for three or four hours, stirring frequently. When clonc, it should be rubbecl· through a sieve fine enough to catch all the seed. Ifany scum should rise after it has bcen bottled, boil it over, and add more vinegar.</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 207</p>



<p>'CUCUMBER CATSUP.</p>



<p>Select large green cucumbers, peel and grate them, .hen place the\ll upon a sieve, and press all the water from them. Season the pulp with salt, pepper, and grated ouion; and then add the strongest apple vinegar. Bottle, and seal it for winter use.</p>



<p>PEPPER CATSUP, No. 1. To one dozen ripe peppers add foUT tumblers of vinegar, one onion, and a few cloves. Boil until the peppers are soft; then run it through a sieve. 'When cool, adel salt to the taste. It must be made in tin.</p>



<p>PEPPER CATSUP, No.2. Add to one half gallon of vinegar fifty large red peppers and, one table-spoon of salt. Boil until the peppers are well done, and then strain through a sifter, getting as much of the pulp of the pepper as possible. They must be gathered fresh from the bush, and the seed carefully taken out.</p>



<p>PEPPER CATSUP, No.3. Boil together for two hoUTs in a tin vessel, oue dozen large bell peppers, four tumblers ofgood vinegar, four onions, one teaspoon of powdered mace, one teaspoon of cloves, one teaspoon of cinnamon, and one table-spoon of sugar. After you have taken it off add a little salt. Strain and bottle it.</p>



<p>HIGDEN.</p>



<p>Half as many onions as large cucumbers, and half as many green peppers as onions. Chop them all up finely. Then salt the mixture, put it in a jar, and pour enough vinegar over it to cover it.</p>



<p>,HIGDEN SALAD, No. 1.</p>



<p>Take equal quantitie's of cabbage and green tomatoes. and</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>208</p>



<p>about half as mu'ch of each of white onions and green bell</p>



<p>. peppers; chop them very fine together, add a half pint of fine salt, and put them in a jar. Let the jar stand a few hours, and then squeeze the pickle from the brine -put back the pickle, cover w.ith vinegar, ::mdle:t it remain twenty~fQnr hours. Then squeeze out the vinegar, and season the pickle highly with ground and seed mnstard, spices, horseradish, black pepper, &c. Put thc pickle back in.the jar, and fill up with strong vinegar. It will be fit for nse in a week.</p>



<p>HIGDEN SALAD, No.2. Take equal quantities of cabbage, green corn, green tomatoes, and green peppers; mix, and chop them finelyLet this mixture staud twenty-four 'hours, and then strain' it through a sieve. To one gallon of this mixture add two table-spoons of grouud spice, two table-spoons of grated nntmeg, the same of mace and cloves, a half cup of brown sugar, a half pound of white mustard seed, black and red pepper to · the taste, and half an ounce of tumeric. Mix a bos: of JllU Stard with the best" olive oil," and add the spices to this before putting in the vegetables. Pack in a jar, and COVel' with cold vinegar.</p>



<p>PLDnrS, TO PICKLE.</p>



<p>Three pOUl"ls of fruit, one pound of sugar, one quart of yinegar, and spices to the taste. Boil the sugar aud vin· egar together, and then put in the fruit, and boil until tbiel. enough to keep.</p>



<p>SWEET PICKLES.</p>



<p>Two pints of fruit, oue of good apple vinegar, and one pint of sugar. If the fruit is acid, use a little more sugar. Dissolve tbe sugar in tbe vinegar, and pour it into the kettle to boil with the fruit; add a few spices 'while cooking, and le~ it boil a half haul'. Tie them up well when cold. .</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 209</p>



<p>GREEN TO.fATO SAUCE, No. 1. Slice six quarts of tomatoes, salt them, and let them lie one night; in the morning squeeze out ti,e salt, and add the following ingredients: One cup of sugar, one pint of onions chopped· fine, two table-spoons of ground spice, two of mustard, ·t,Vo of cinnamon, two of black pepper, one cnp of mustard seed, and three quarts of vinegar. Boil a half hour, and, if too thick, add more vinegar while boiling.</p>



<p>GREEN TOMATO SAUCE, No.2. Slice one half peck of tomatoes and salt them thoronghly ; let them remain in tbe salt while you prepare the other ingredients. Then chop fine one quarter of a peck of onions, four l'ed and four green peppers, and add to them three tablespoons of ground mustard, three table-spoons or allspice in the gmin, two table-spoons of black peppel' corns, three pieces of ginger, ten cloves, and three quarts of the best apple yine</p>



<p>gar. Squeeze the salt from the tomatoes, mix all of the ·ingredients together, and let it boil until it is the consistency of catsup.</p>



<p>GREEN TOMATO PICKLE, No. 1. Chop a half peck of green tomatoes very fine, spriukle a handful of salt over them, and let them stand twelve hours; then drain the water from them. Chop· fine, and add to the tomatoes one dozen large onions, a handful of horseradish, and a dozen pods of green pepper; also a quarter of a pound of white mustard seed, a few pieces of ginger pulverized, and</p>



<p>one teaspoon of ground blil.Ck pepper. Mix these ingredients well. Put the mixture in a close vessel, and covcr with boiling vinegar. ,Vhen cold, it is fit for use.</p>



<p>GREEN TOMATO PICKLE, No.2; Slice one peck of green tomatoes and twelve onions, and sprinkle them in layers with salt. Let them stand twenty</p>



<p>IS*</p>



<p>. 210 VERSTILLE'S SOUTHERN COOKERY •</p>



<p>foUl' hours, then drain through a sieve, and put them into a jar with three pods of green pepper sliced. Add one quarter of a pound of white mustard seed, one ouuce of allspice, one of mace, oue of black pepper, a half .ounce of croves, and one punce of celery seed; also add two pounds of brown. sugar, and cover the whole with vinegar; put this mixture into a brass kettle, and boil uutil clear. Then add one small box of ground mustard, and put it away in jars for nse.</p>



<p>CUCUMBER PICKLES, No .. 1. One gallon of vinegar, one table·spoon of cayenne IJepper, tbree large onions, one table-spoon of cloves, one table-spoon of black peppel' corns, one table.spoon of allspice, and a half piut of brown sugar. .</p>



<p>CUCUMBER PICKLES, No.2. Lay yOUl' cucumbers in Drine. When ready to pickle them, if they are too salt, freshen them. Then place them in a kettle with a small piece of alum, and cabbage letlvcs at bottom and top. ' Cover them with water, tlnd scald until grecn. Then wipe thcm dry, and put them iu a jar. Boil your vinegar with spice, black and red peppel', and onious. Pour it while bot over the cucumbers. 'When they become cool, add two table.spoons of mustard.</p>



<p>COCUMBER PICKLES, N.o. 3.</p>



<p>Take the cucumbcrs out of the brine, and soak them in cold water for a day or two to extract the salt. Then put tbem in a kcttle with layers of grape leaves and layers of pickle, until the kettle is fllll; fill up with half vinegar and half watcr, and IJllt in a piece of alum half the size of yOUl" thumb. Set it near enough to the fire to keep warm all day; then prepare tbe followiug mixture. One half pound of white mustard seed, one half pound of black mustard seed, one half p'ound of white ginger scraped, one half pound of</p>



<p>VERSTILLE'S . SOUTHERN COOKERY.</p>



<p>brown sugar, one half pound of onions chopped, one half pound of·horseradish, one ounce of mace, one ounce of nntmegs, a half ounce of cloves, two ounces of allspice, one ounce of ·fong pepper, one ounce of tumeric, and one ounce of celery seed. Mix these with a half bottle of mustard made for table use, and a very little sweet oil. Fill the jar by putting in one layer of the pickle, then one of the mixture, and so on uutil the jar is filled. To every' gallon of vinegar add one pound of brown sugar; boil the vinegar and pour it over the cucumbers hot.</p>



<p>Ax JAR PICKLE.</p>



<p>Lay your peaches, cucumbers, and cabbage in brine, and let them remain four or five days. Stir them every day. Then dry them in the sun five or six days. Then freshen and scald in hot water, and wipe them dry. Put into a jar a layer of the pickle, aud then a layer of the following ingredients mixed; OJ,e quarter of a pound of whitc mustard seed, one quarter of a 'pound of black mustard seed, two ounces of ground cinnamon, two ounces of tumeric, one table-spoon of cayenne pepper, one table-spoon of ground mace, one table-spoon of gr'ound ginger, one table-spoon of salt, one table-spoon of mustard, two finely-chopped onions, two roots of garlic, one saucer of horseradish, and one teacup of loaf sugar. Fill the jar with vinegar, and stir every day for two weeks.</p>



<p>CABBAGE PICKLE, No. 1.</p>



<p>Quarter a firm head of cabbage, and put the parts in a keg. Sprinkle on them a good quantity of salt, and let them remain five or six days. To one gallon of vinegar add one ounce of mace, one ounce of pepper corns, and a small qu::mtity of cinnamon, cloves, and allspice. The spices are used to darken the cabbage. Heat the vinegar scalding-hot, add to it a small lump of alum, and pour it while hot on the cab</p>



<p>212 VERSTlLLE'S SQUTHERN COOKERY.</p>



<p>bage, the salt remaining. The vinegar must be poured sev</p>



<p>eml times from the cabbage, and returned scalding·hot.</p>



<p>CABBAGE PICKLE, No. 2. I-lave a sufficient quantity' of cabbage sliced to make one gallon and a half. Boil together three quarts of water ancl three quarters of a pound of salt. Pour it on the cabbage; cover closely, and let it stand for one night: In the morning sqlleeze the cabbage in a dry towel. Have ready one pint of chopped onion in a gill of vinegar, a half pint of grated horseradish, one pod of red pepper, a half dozen clQves of garlic, three pieces of ginger; tlnee table-spoons of _ tumeric, one table-spoon of mustard seed, two blades of mace, a few corns of black pepper, and a few cloves. The ingredients a!ld cabbage mnst be covered with vinegar, and .boiled in a stone jar for four hours. Add one pound of</p>



<p>sugar.</p>



<p>CABBAGE PICKLE, No.. 3. To two gallons of vinegar adel one pound of allspice, one pound of white mustard seed, a half pound of ginger, one box of mustard, one ounce of mace, one ouuce of nutmegs, a half ounce of cloves, two ouuces of tumeric, one handful of black peppel', one ounce of reel pepper, four papers of celery seed, and onion and horseradish to the taste. Pllt this mixture in a jar, and let it stand until you are teady to pickle the cabbage. When ready, cnt the cabbage into shreds, and put it in a jar; pour strong brine over it, and let it stand fonr days. Then pour off the brine, boil it, anel ponr it on the cabbage again, and let it stand nntil it becomes cold. Then take 'out the cabbage, and wipe it dry; sprinkle salt over it, and set it in the SUIl to dry. In warm weathcr it will rcquire from three to fOllr days to dry it, and in cool weather, one week. Whcn the cabbage is dried wash off the salt with a little vinegar. Then place in a jar a layer of cabbage, and ponr over it some of the spiced vinegar; then</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>another layer of cabbage, a11el some more spiced vilregar j' and so on until the jar is filled.</p>



<p>PEACII PICKLES, No. 1. Put your peaches in brine, and let them remain two or, three days. Then take them out and wash them j stick thrce or four cloves in each, anel put them in a jar. To each quart</p>



<p>of vinegar allow one ponnd of sugar, and some allspice and</p>



<p>pepper. · Let .it come to a boil, anel then pour it over tue peaches.</p>



<p>PEACH PICKLES, No.2. lIfu together six quarts of vinegar, two quarts or" sugar, two table-spoons of salt, two ounces of cinnamon, one ounce of cloves, a half ounce of mace, anel one ounce of allspice. Let the peaches remain in salt twenty-four hours. Then wipe tuem, and pour over them the vinegar, scalding-hot.</p>



<p>SWEET PEACH PICKLE. You mnst have ripe, sounel, cling-stone peaches for pickling. Boil one gallon of good vinegar with four pounds of brown sugar, and skim the same. Stick four or five cloves into each peach, anel pour the hot vinegar over them. Cover the vessel, set it in a cool place, anel let it remain for a</p>



<p>week; then drain off the Yinegar, boil it again, and pour it</p>



<p>over the peaches. Let them become cold, anel then tie them 1,1p seemely,</p>



<p>CHAW Cln11' PICKLE.</p>



<p>T ake a peck of large peppers, wash anel finely chop them j then put a layer of pepper and one of salt, and let it stand for one night. Then rinse off the salt water, anel add to the pepper one teacup of white mustard seeel, a small handful of spice, anel a saucer of horseradish. Pu~ it in a jar, and fill .it up with vinegar.</p>



<p>RAGOUT PICKLE. Mix together, and boil for fifteen or twenty minutes, tjJ.e</p>



<p>~14 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>following ingredients: two gallons of chopped cabbage, a small quantity of chopped green tomatoes, five table-spoons of ground mustard, a half pint of inustard seed, two tablespoons of cloves, eight heaping table-s'poons of salt, one pint of chopped onkms, one pounci of brown sngar, and three qnarts of good vinegar. When you set it to boil, sprinkle in a table-spoon of tumeric. A small quantitY 'of celery or celery seed added, is a great improvement.</p>



<p>UNIVERSAL PICKY.E.</p>



<p>Mix together one pound of salt, six quarts of vinegar, a quarter of a pound of ginger, a half pound of mace, a half pound of eschallots, one table-spoon of cayenne pepper, two ounces of white pepper, and two ounces of mnstard seed. Boil this mixtme, and when cold, put it in a jar. You may. chop into the jar any kind of fruit and vegetables you like.</p>



<p>BELL PEPPER PICKLES.</p>



<p>Pour boiling water on the peppers, and let them stand until the water gets cold. Then take them out, pack them in dI'J salt, and let them remain twenty-four hours. Then wipe them well, and pour over them vinegar, with mustard and spices.</p>



<p>O NION PICKLES.</p>



<p>Peel, and lay them in salt and water. The briue must be chauged every day for one week. Then take them out, and . wipe them very carefully. In the bottom of the jar lay a small quantity of gingei', mace, allspice, black and red pepper. Put the onions in, and pour ou the vinegar cold.</p>



<p>ARTICHOKE PICKLES.</p>



<p>Wash aud.wipe thc artichokes dry, and put them in ajar. Then take vinegar that is seasoned with salt, spice, pepper', .and mustard; heat it, not quite boiling, and .pour it over the artichokes.</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 215</p>



<p>H OTCH POTCH PICKLES.</p>



<p>Take two or three boxes of best mustard, or more, according to the qu~ntity of pickles to be made, and add enough pure sweet oil to make a perfectly smooth paste; then add a tahle-spoon of finely-beaten cinnamon, one of cloves, one of mace 01' nutmeg, a half table-spoon of ginger, one tablespoon of allspice, one of red peppel', one of black peppel', one of celery seed, two ounces of tumeric, and horseradish and onion if desired. Pom: vinegar enough over this mixture to make it sufficiently thin to pour over the pickles, and then add two teacups of sugar. Put the jm' containing the pickles in a vessel of cold water, and let it boil four 01' five hours. . Ifyou wish to make mangoes use the same ingredients, adding white mustard seed, and pour the vinegar on after the melons are filled. Hotch potch is made of all kinds of vegetables that are ever used for pickling, cut up fine together, with more cabbage than anything else .</p>



<p>• M INCED PICKLES.</p>



<p>One large white cabbage, beans, corn, green tomatoes, gherkins, and green peppers, cutting out the veins of the latter. The proportion of the smaller vegetables is inllnaterial; chop them finely, put them in separate vessels, and salt them; let them stand twenty-four homs, and then squeeze them through a sieve. Mix all together, and flavor with mustard, spice, cloves, pepper, and horseradish; · add two large onions chopped fine. Pour scalding vinegar on the mixture, and let it stand twenty-four hOUl'S; then pour off the vinegar, and fill up with cold vinegar.</p>



<p>MIS eEL LAN E 0 US·,</p>



<p>LARD, '1'0 MAKE.</p>



<p>The leaf fat of the hog must be used for the best quality. Wash it well, carefully remove all of the skin and strings, and cut it up into square; pieces, sayan inch and a half in thickness. Pass it through several waters. The·n put it in . an iron pot, and barely cover it with water. Let it boil until the pieces of fat assume a light yellow color. It must be watched yery closely, and stirred very frequently, or it will burn. ,Vhen it is done, it must, while hot, be passed through a cullender into the vessel in which it is to remain. The waste fat from other r)ortions of the hog may be tried up for common use.</p>



<p>COFFEE, TO ROAST.</p>



<p>Pick the coffee entirely free from grains of sanel and trash, and then wash it well in two or th.ree waters. Put it in an oven over a brisk tire,· and sti.r constantly until it becomes a dark brown. Just before its color changes; stir in either a small lump of butter or two or three eggs. It should be stirred sevcral minutes after it is remo\'ed from the fire. Coflee should always be roasted, and not burnt. No one can make good coffee of that which has been burnt black.</p>



<p>MOLASSES CANDY.</p>



<p>To one quart of molasses, add one dessert-spoon of butter</p>



<p>and a half teacup of good brown sugar. Put it iu a saucepan or preserving-kettle, and set it over a moderate fire . .Let it boil cOlitinually, but not very hard. Stir it occasionally. It will probably require f/om an hour to an hour and a h,tl[ to coole You can tell when it is done by dropping n· small quantity into a sancer of water. Jf it sinks imIDe</p>



<p>• 216</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 217</p>



<p>diately, and becomes hard, it is done. Have some dishes greased, into which you are to pom it when done. Then grease yom hands, and pull it as warm as you can bear it .</p>



<p>. PEpAN CAN!;>Y.</p>



<p>Put one quart of molasses into a kettle with two teaspoons of sugar, and one heaping teaspoon of butter. Boil it as you would common molasses 'candy, until well, done; just before you take it up, add nine table-spoons of pecan nut, cut into fine pieces. POUT it into a well-greased dish, liut do not pull it.</p>



<p>LE.MON CANDY.</p>



<p>To three pounds of brown sugar, add three cups of·water. Let it boil over a slow fire for a half hom. Add to it a little gum .arabic dissolved in hot water. Take off the scum. If it is done, when cold it will snap like glass. Flavor with lemon, and cut it in sticks.</p>



<p>SUGAR CAN!;>Y, No. 1. Pour cnough vinegar over your sugar to dampen it. Theu make it tolerably thi}1 with water. Boil until done, and flavor to your taste. SUGAR {jANDY, No.2. To six cups of sugar add two cups <;>f water. Let it boil steadily, taking off the scum as it rises. Pour in one tablespoon of vinegar. a short time before you take it up. It must not be stirred at all while oooking.</p>



<p>SUGAR CANDY, No.3. Thl'ee pounds of sugar, one cup of water, one oup of vinegar, and a half cup of butter.</p>



<p>To CLARIFY SUGAR FOR CANDlES. To every pound of sugar add a large cup of water. Put it in a brass or poroelain kettle; set it over a slow fire, and</p>



<p>19</p>



<p>218 VERSTILLE'S SOUTpERN COP KERY.</p>



<p>let it remain a half hour. Pour into it a small quantity of isiuglass aud gum arabic, dissolved together. This will cause alJ the impurities to rise to the surface, which must be 'Skimmed off. While boiling, add a table·spoon of vinegar, to prevent its becoming too brittle.</p>



<p>To CLARn'Y SUGAR FOR PRESERVES. To every 'pound of sugar add a half pint of water. Stir it well together, and let it boil. When it rises near tbe top of the kettle, put in a table-spoon of water, and let it boil up again. Reljeat the process two or three times, and then set the kettle aside. After fifteen· minutes, -take the scum cru:efnlly from the top, and pour off the syrup so carefully as not to interrupt the sediment at the bottom. I-lave the kettle washed; return the syrup, and add the fruit.</p>



<p>L EMON S''RUP. To'every pint of strained juice, add one pound and tbree quarters of sugar. Let it simmer until it becomes clear; then put it into bottles, and Gork tightly.</p>



<p>CmlPOUND SYRUP OF BLACKBERRIES.</p>



<p>To two quarts of the juice of blackberries add a half ounce</p>



<p>each of cinnam0n, nutmeg, and allspice, and one quarter of</p>



<p>an ounce of cloves pulverized. Boil them together fo): fifteen</p>



<p>or twenty minutes in a preserving-kettle, to get the strength</p>



<p>of the spices; strain through. a flannel, and then add sugar</p>



<p>to make it very sweet; while still hot, add to every two , quarts of the juice one pint of Cognac brandy.</p>



<p>RASPIlERRY SYRUP.</p>



<p>To each qum·t of fruit ack1 one pound of sugar, and let it stand for one night. The next morning boil and skim it for a half hour;. then strain it through a flannel bag, and pour it into bottles, which must be carefully corked mld sealed.</p>



<p>VERSTILLE'S SOUTHERN COOI>ERY. 219</p>



<p>To each bottle add a little brandy, if the weather is sufficiently warm to endang~r its keeping.</p>



<p>ORANGE SYRUP.</p>



<p>Select ripe and thin-skinneel fruit. Squeeze the juice tlu'ough a sieve, aud to every pint add one pouud and a half of loaf sugar. Boil it slowly, and skim as long as the scum rises, Then take it off; let it grow cold, and bottle it. Two table-spoons of this syrup mixed with melted butter, makes a nice sauee for plum or batter puddings. Three table'spoons of it in a glass of ice-water, makes a delicious beverage.</p>



<p>SOUR ORANGE SYRUP.</p>



<p>Peel the oranges carefully, then squeeze the juice and strain it, so as to extract the seeel and white fibrous substance, which are very bitter. Add one pound of loaf sugar to one pint of jnice, and boil in a preserving-kettle ; stlr frequently, anel skim well. Boil until it is a rich syrup. When nearly cold, bottle, cork, aud seal.</p>



<p>To KEEP HAlIIS AND SHOULDERS TITROUGH THE SmUIER.</p>



<p>Spread the pieces on a shelf, with the skin side down, auel be careful that one piece does not touch auother; then put a covering of ashes, two or thrce inches thick, on the fleshy part.</p>



<p>To PRESERVE HAliiS TITROUGH THE SUlIIlUER ( Genesee Fa,·rner). Make a number of common cotton bags, a little larger than your hams. After the hams are well smoked, place them in the bags. Then get sweet hay, cut it with a cuttingknife, and with your hands press it well around the hams in the bags. Tie them with good strings, and hang them up iu a ch-y l'Oom.</p>



<p>PEACHES, TO DRY.</p>



<p>Pare the peaches and cut them lengthwise in large pieces; spread them on a board, and dry them in the sun.</p>



<p>i</p>



<p>220 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>OCH~, TO DR:. Always select young tender pods; cut them crosswIse, in pieces about a quarter of an inch thick, and spread them out on white paper, in the shade, to dry. When they are sufficiently dried, put them away to use for soup in winter. .</p>



<p>BRANDY PEACHES, No. L Wash the peaches in cold water, and wipe thein with a coarse towel. Then boil them until they are a little softened. Put them from one' vessel of cold water into another, until they are th.oroughly cold, and then dry them on a tablecloth. Put them into a jar, and cover them with brandy. Make a rich syrup, and to each quart of the syrup add one pint of the brandy from the peaches. When cold, put in the peaches. In tln'ee weeks they will be fit for use.</p>



<p>BRANDY PEACHES, No.2. Put your peaches, two or a tln'ee at a time, in boiling soda water for a few minutes; then tln'ow them into a pail of cold water, and rub them with a coarse towel llnti! you take off all the roughness. Allow a pound of sngar to a pound of fruit. Clari~y ·your sugar, and put in your peaches. When they have boiled sufficiently, take them out, and place them on a coarse cloth extended 011 a frame. This is done to preserve their form. When the syrup ,:mel" peaches are cool, put the peaches in jars; pour the syrup ovor them, and let them remain until the next day. Then boil the sp:up down, anel to each pint add one pint of white brandy.</p>



<p>BRANDY PEACHES, No.3. Brush the down from the peaches, put them in a bowl, and pour boiling water over them; cover them with a thick cloth, and let it remain for a half hour. When nearly cold, take off the skin -.if it does not come off readily, pour more</p>



<p>•</p>



<p>VERSTILLE'S SOUTHERN COOKERY. 22~</p>



<p>boiling water over them. Make a syrup of a half pound of sugar to a pound of fruit, and one teacup of water for each pound of peaches. While boiling, 'throw in the peaches, let them boil for fifteen or twenty minutes, and then take them out to cool. Boil the sYTup until quite thick, and then add to'it an equal. quantity of brandy; when it is thoroughly cold, pOUl' it over the ,peaches.</p>



<p>BRANDY GRAPES:</p>



<p>Do not take them from the bunches, but pick them free from diTt and trash. Put in the bottom of a jar a layer of gl'apes, and then a layer of sugar, and so continue until the jar is filled. Then covel' with good' brandy. Braudy cherries may be preserved in the same way, but they must be picked from the stems and'put up in glass jars.</p>



<p>ORANGE ICE.</p>



<p>To two pounds of the best loaf sugar, allow one pint of water and' one dozen large ripe ,oranges. Roll the oranges under your hand on a table; wash, and wipe them dry. Take ' a piece or pieces of sugar, and rub on eight of the oranges until you take off the yellow rind. Then put that with the remainder of the sugar into a porcelain kettle, and pOUl' on it one pint of water. Boil and skiTn it until the scum ceases to rise. Then stir in the juice of the oranges, and take it from the liTe. Stir well :while cooking. Then put it' in a freezer, and freeze it as you would 'ice cream, stir</p>



<p>riug all the while. Turn into a glass bowl, and serve in</p>



<p>saucers. 			</p>



<p>	LEMON 	ICE.</p>



<p>Made a~ in the above receipt, using three pounds of sugar instead of two, and lemons in lieu of the oranges.</p>



<p>STRAWBERRY ICE.</p>



<p>Take six quarts of ripe, strawberries, and squeeze them</p>



<p>19*</p>



<p>,222 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>through a linen bag into a deep pan. To each quart of, the juice allow one pomid of sugar. Gradually add the sugar to the juice, stirring all 'the while. It must be stirred continually while 'freeziug. Ices of other fruits can be made in thc same manner.</p>



<p>•</p>



<p>'E XTRACT OF ROSE.</p>



<p>Gather each morning the roses that bloomed the day before.' Throw the leaves into a jar with layers of powdered crush sugar. Do this while roses continue to bloom. .This is nice for flavoring cakes.</p>



<p>S UMl\IER BEER.</p>



<p>Four quarts of molasses, a half pint of yeast, and Qne and a half table-spoons of powdered race ginger. Put these ingredients into a cask, and shake it well. When the mixture fel'ments, add thirteen gallons of cold water. Let it ferment twelve horus ; it will then be fit for use. It m.ay be kept in bottles to a great age.</p>



<p>CORN .BEER.</p>



<p>Boil one quart of corn until soft. Then put it into a threegallon jug, and fill it with one quart of molasses ancf water. Let it stand until it begins to ferment; then bottle it.</p>



<p>Hop BEER. Boil one pound an·d a half of hops aud one pound. and a half of ginger in ten gallons ofwater for one hour. , Put ten gallons of molasses in a 'barrel, to which add the liquor wbile hot. ,Then add some cold water and one ' pint of yeast. ~hake, aud stir it. Then acid the beateu whites of fourteen eggs, ancl cold water enough to fill the cask. S.tir it again, with a stick. Head it up tight, and let it stand one month.</p>



<p>GINGER B EER.</p>



<p>To every gallon of spring water add one ounce of sliced ,</p>



<p>YERSTILLE'S SOUTHERN COOKERY. 223</p>



<p>ging<)r, one pound of loaf sugar, and the juice of one lemon. Boil the mixture nearly an hour, and take off the scum. Then run it through a hair sieve into a tub, and when cold add yeast in the proportion· of half a pint to niue gallons. Keep it in a temperate situation for two days, during which it must be stirred six 01' eight times. Then put it into a cask which must be kept full, and the yeast taken off lit the bung-holc with a spoon. In twenty-foul' hours boil and cork it. In a fortnight it will be fit for use.</p>



<p>lNSTkNTA.lillOUS GINGER BEER.</p>



<p>Fill a bottle with 'pure cold water; have 'a cork ready to fit it, also a 'String to tie it down with, and a maJlet to drive the 'cork in, so that no time may be lost. Now put into the bottle sugar to your taste (syrup is better) and a teaspoon of good ginger. Shake it w~ll; then add the sixth part of an ounce of soda, cork rapiclly, and tie it down. Shake the bottle well, cut the string, the cork will fly out, and you may then drink the beer.</p>



<p>PERSIMUON BEER.</p>



<p>Take a vinegar barrel that has been well washed and scalded. Have either corn-stalks or small oak sticks, and fit them crosswise in the banel about a fopt from the bottom, :md cover them with a thick layer of w'heat straw. Then take a half bushel of baked sweet potatoes, mash them, peel and all, and mix weJl with a bushel of ripe persimmons, Put this mixture in the barrel on the straw, and fiJI the barrel with cold water. 'If made in very cold weather, it will ferment sooner by adding two or thr'ee buckets of warm water.</p>



<p>GINGER PoP. Two pounds of brown or two and a quartCl"pounds of loaf sugar, two ounces of ginger, and one and a half ounces of cream of tartar. Add one gallon of hailing water to the</p>



<p>224 VERSTILLE'S SOUTHERN COOKERY,</p>



<p>above ingl'edients and mix welL Then add one gallon of cold water and a half pint of yeast. Let it stand twenty-four hours,. and then bottle.</p>



<p>OttNAMENT FOR BOILED CUSTARD.</p>



<p>Take six teaspoons of jelly, and whip it up in the whites of eight cggs. Lay it on the top of the custard.</p>



<p>EGG NOGG, TO MAKE• .</p>



<p>Break any number of eggs you wish to use, separating the yoiks and whites. To each egg allow a heaping table-spoon</p>



<p>•</p>



<p>of sugar. Beat the sugar with the yolks, until it is perfectly smooth and free from lumps. Have the whites whisl~ed to· a stiff froth, and add · them to the yolks. Lastly, very gently pour in enough good whiskey or brandy to suit the taste.</p>



<p>SYLLABUB.</p>



<p>Have very fresh sweet· cream, aud if too thick add a little mille Sweeten to the taste with loaf sugar, and flavor with l\Iadeira wine anel vanilla. Then chul'll it, which will make the cream,rise in a thick mass .of bubbles . anel foam. This must be skimmed off and put into tumblers or goblets.</p>



<p>PORT WINE SANGAREE.</p>



<p>Put enough wine into a tumbler to make it a fourth or a third fuU·; then fiU it with water, sweeten it with loaf sugar to the taste, aud grate nutmeg over it. A lump of ice added is an improvement.</p>



<p>LEMONADE.</p>



<p>Roll the lemons until they are quite soft. 1:hen cut them 1n half, and squeeze them over a l)itcher until you have extracted all the juice. Then adel water enough to retain only as much of the acidity anel flavor of ·l;he lemon as you like. Sw.eeten with loaf sugar to the taste. .</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>lIfILK PUNCH. lIfake your milk v~ry sweet with loaf sugar; add whiskey or brandy to snit the taste, and grate nutmeg over it.</p>



<p>lIfINT JULEP. Sweeten a glass of water, and add whiskey or brandy to the taste; drop in two or thr'ee sprigs of mint and a lump of ice; it is then readJ to drink.</p>



<p>CURD, TO lIfAKE. Take milk after it has been thorOtlghly'turned, pour it into a coarse towel, and tie it np tightly with a strong cord. Hang it up, and let it drip for ten or twelve hours. Then serve with sweet cream and the best quality of brown sugar. It may be made in a curd press, which can be obtained at a tin shop for a trifle. VANITY. Floill' wet up with egg. Roll out as thin as possible in stl'ips about a finger long and half as wide. Put them in hot lard to fry. They will be done in a moment. Sprinkle sugar over them. lIfATRInlONY. Pare and cut into small pieces,. two dozen common sized peaches. Cover them thickly with· sugar, and let them stand three or four hours. Beat them into a quart of cream or very rich custard. Ifcream, sweeten and freeze it.</p>



<p>ALMONDS, TO BLANCH. Crack the hulls, take out the almonds and put them in a deep dish Or bowl. Pour boiling water over them, and lct them stand a few minutes; the skins will then peel off easily.</p>



<p>FIGS AND MILK. Peel the figs and chop them fine; make them quite sweet</p>



<p>22G ' VERSTILLE'S SOUTHERN COOKERY.</p>



<p>with sugar, and flavor with grated nutmeg. Serve in·saucers with cream or rich milk.</p>



<p>How TO Tnm CAKES WITH GOLD 'AND SILVER LEAF.</p>



<p>After the icing has dried, put the unbeaten white of an egg over the cake with a feather; as you put on the egg, place the gold or silver leaf on the cake from the book without touching it with the fingers. 4,fter the leaf is on, .press it close to the icing with a piece of raw ·cotton .</p>



<p>. CRANBEURIES TO COOK, No. 1.</p>



<p>After the benies begin to stew, to 'iach quart add one teaspoon of soda. They will then not require so much sugar, as the soda takes out much of the acidity.</p>



<p>CRANBERRIES, TO COOK, No. 2.</p>



<p>Whatever kind of measnre you use, adopt the following proportions -one of water, two of sugar, and three of cranbenies.</p>



<p>COFFEE, TO lIfArm. (PARISIAN MonE.)</p>



<p>Have a strainer made the form of a cup, with the bottom pel'forated in small ' holes, and another just above it with somewhat larger holes. Lay the grounds on the top; pour on the nsual quantity of watel'; cover closely, and in a few minutes it will be l'eady for use.</p>



<p>COFFEE MADE IN THE USUAL WAY.</p>



<p>In the bottom of a coffee-pot, mix together a half pint of coffee, one pint of cold water, and the half of an egg, including the shell. Then adel two quarts and a half of boiling water. Let it boil from a half to three quarters of an h0U1·. Then add a half pint of cold water, while boiling, and set it aside on some warm ashes to settle and keep warm.</p>



<p>• VllRSTILLE'S SOUTIIERN COOKERY. 227</p>



<p>COFFEE, FOR DELICATE PERSONS. Place a half pound of ground coffee' in a jug. Pour a qaart of cold water on it, and let it stand for twenty-foUl" hours. Then strain off the clear extract; p,.t it in a bottle and cork it well. When a cup of coffee is desired, have a . half pint of milk . boiled, and add to it one til He-spoon of the cold extract. N.,u>OLEON COFFEE. Put coffee grounds iu a. dry coffee-pot, and hold it over hot coals (shaking it all the while) nntil steam rises from the spout. Then pour on it boiling water; let it stand awhile, and it will be ready for use.</p>



<p>TEA, ~'O MAKE. If possible, always use rain water for making tea. Black tea is the most wholesome, but black and gJ.·een tea mixed in equal proportions is .the most palatable. Allow one teaspoon of tea leaves to each person. Pour the water on the tea boiling.hot, and let it boil again from five to ten minutes.</p>



<p>VINEGAR, No. 1. Seven and a half gallons of hot water, three quarts of moiasses, three quarts of whiskey, and three fOUl"ths of a pint of yeast. Put this mixture in a ten-gallon cask with a ~hick piece of brown paper. Nail a double piece of osnaburg over the bung, and set it in the sun to remain six weeks.</p>



<p>VINEGAR, No.2. Pnt into an empty barrel two gallons of whiskey, four gallons of molasses, and one pound of soda. FiJI the barrel with rain or spring water, set it in the sun, and let it remain until it becomes good vinegar.</p>



<p>VINEGAR, No.3. Mix one quart of molasses, three gallons of rain water,</p>



<p>228 VERSTILLE'S SOUTJlERN COOKERY.</p>



<p>and one pint of yeast together. In four weeks it will be fit</p>



<p>for use.</p>



<p>ApPLE VINEGAR.</p>



<p>To two bus~els of apples well beaten, add ten gallons of water ; let them stand until well fermented, then draw it off and put it in jugs. Tie a cloth over the. mouth, and let it stand until it is good vinegar; then cork.</p>



<p>BLACKU'ERRY VINEGAR.</p>



<p>One quart of blackberry juice, two quarts of water, and one pint of syrup. This will be fit for use in two or three weeks' after it is made.</p>



<p>M USCADINE VINEGAR.</p>



<p>Mash the grapes, and put them in a jar. Let them remain until they. ferment; then to four gallons of the liquid add one ,tumbler of molasses and one pint of whiskey. Bottle it . tight. In one week it will be fit lor use.</p>



<p>GARLIC, OR ESOHALLOT VINEGAR.</p>



<p>Peel and coop two ounces of garlic ; then pour on it one quart of '\Vhite-wine vinegar. ,Close the jar well, and let it steep ten days, shaking it well each day. Then pour 'Off the clear liquor into small bottles.</p>



<p>ESSENCE OF CAYENNE.</p>



<p>8tu· well a half ounce of cayenne in a half pint of brandy. Let it steep a fortnjght, and then pOUl" off the clear liquor:</p>



<p>T OUATO P ASTE.</p>



<p>Twenty pounds of unskinnec1 tomatoes, one pound of turk salt, a half pound of eschallots, a half ounce of mustard, two ounces of black pepper, a Jialf ounce of cayenne, a half ounce of garlic, two heads of celery, and some allspice and cloves. Boil these together one hour. When nearly cool,·</p>



<p>VERSTILLE'S SOUTHERN COOKEny.</p>



<p>run the mixture through 11 si,eve. Put the pulp in shallow earthen plates, and dry in the su;'. ' YLcu dry, make it into balls, and keep it in jars, well coverei!.</p>



<p>ITALIAN TOMATO PASTE,</p>



<p>Break ,md boil a peck of tomatoes wi lL two heads of ec1ery, four carrots, two onions, three taLle-spoons of s:-ttt, siX: peppers; one dozen cloves, and a stick of cinnamon. Le.t them boil (stirring . all the wLile) until in a fit condition to pass through a sieve. Then boil tbe pulp until it becomes thick, skimming well. Spread the jeliy upon plates or dislles, a half an inch thick. Set it in the sun tq dry. This is used for flavoring soups.</p>



<p>To PRESERVE AND DRY TOMATOES.</p>



<p>To seventeen pounds of tomatoes, allow six pountls and a half of sugar. ' Scald the tomatoes, and remove tue skins. Set them over the fire with the sugar and two or three pieccs of race ginger, and let them cook until they are clear. Then take them out and spread them on dishes; flatten, and dry them in the sun. A small quantity of syrup should be sprinkled oyer tLcm while drying. When dry, pack them in boxes, and strew powdered sugar over each layer.</p>



<p>SPICED TOMATOES.</p>



<p>Two pounds of tomatoes, one pound of, brown sllgar, a half pint of good cider vinegar, one dozen .clo\'es, and two dozen grains of allspice. Pnt these ingredients into a preserving-kettle, and stew them over a slow ft,·c. 'When they have been in sufficiently long to cook the tomatoes toleraply well, take them up, and place them upon a llish to cool, but continue slowly the boiling of the syrup. ' When the tomatoes become cool, put them back into the syrup, and boil them until thcy are of a dark red color. Then take them out again; put them on a dish to cool, antI continue the boll</p>



<p>20</p>



<p>'.</p>



<p>230 VEltSTILLE'S SOUTHERN COOKERY.</p>



<p>iug of the syrup until it is as thick as molasses. When the tomatoes ana sy:rup ar,'; both cool, put it into jars, and tie paper over the mouths.</p>



<p>'TOMATO FIGS.</p>



<p>Scald the tomatoes to remove the skin. Then weigh equal quantities of tomatoes and sug,ar. Place them in a stone jar in layers, and let them stand two days. Then pour off the syrup, boil and skim it until no scum rises. Pour it over the tomatoes and let it stand three days; then boil and skim again. After the third boiling, th_ey are ready: to eh-y ; if the weather is good; if not, let them remain in the syrup until drying weather. Then put them on dishes to dry in the sun for a week. Then pack them in wooden boxes with fine white sugar between every byer.</p>



<p>TOMATOES, TO KEEP A YEAR.</p>



<p>Peel them by pouring boiling water on them. Then boil them with a little salt or sugar, but no water. Then spread them in cakes an inch thick, and dry them in the sun, or in</p>



<p>a slow oven. Put them in bags and hang them in a elry</p>



<p>	place. 				</p>



<p>			BUTTERMILK 	CHEESE.</p>



<p>Scald the buttermilk; then set it over the fire to boil. Skim the top, and put it in n. bag to drain. Add a little salt, and it is ready for use.</p>



<p>DRIED FIGS.</p>



<p>Gather the figs with the stems to them, before fnlly: ripe. Have a syrup prepared of brown sugrue, and while boiling put in your figs, and boil until soft. Then take them out, put them on a disQ, and place them in the sun; after they have draiued place them in n.nother dish, taking care to turn them. Turn, and gently press them down twice a day. Two or three days' sunning is sufficient to dry them. As you box</p>



<p>VERSTILLE'S SOUTHERN COOKEUY. 231</p>



<p>them, sift loaf sugar over them. It is importaut that they . should not remain in the syrup too long; if they do, they can never be perfectly dried.</p>



<p>PINE ApPLES, TO PRESERVE, WITHOUT BOII.ING.</p>



<p>Select large fresh pine apples, and pare them well with a very sharp knife ; carefully re,p:tove the prickly eyes, and slice the fmit round and i'Olllld, about half an inch thick. Weigh a pound and. a quarter of loaf or crushed sugar to a pound of fruit, and roll it fine. Then put into a glass jar a layer of fruit and a layer of sugar until the jar is filled. Make the layers of sugar very thick. Cover the jar closely, and set it in a cool place.</p>



<p>EGGS, TO PRESERVE.</p>



<p>Eggs may be kept for an entire season, by packing them with the small'end down, in sawdust, bran, or salt.</p>



<p>BUTTER, TO PRESERVE.</p>



<p>Two parts of common salt, one of saltpetre, and one of loaf sugar. Mix them well together, and add one ounce of this mixture to 'one pound of butter. It must not be used for till'ee months after packing. When butter becomes rancid, it may be restored by adding a little loaf sugar.</p>



<p>MILK, TO PRESERVE.</p>



<p>'Put it into bottles' and cork tightly. Set them into a vessel of cold water, and raise it to a boiling heat. Then set the bottles away in a cool place.</p>



<p>FLOUR, TO BROWN.</p>



<p>Fill a skillet 01' frying-pan half full of flour, aud set it" ovcr a moderate fire. Stir continually, until it has become a nicc brown. Ifthe fire is too hot it will scorch, and thus become unfit for use. This is used for soups an~l gr·avies. It may be put up in a glass jar, and consumed as it is required.</p>



<p>232 VERSTILLE'S SOUTHERN COOKERY.</p>



<p>CmUNG BEEF AND PORK.</p>



<p>To one gallon of water add one pound and. a half of salt, a half pound of sugar, and half an ounce of saltpetre. ML" these, and boil them until all the dirt from the salt and sugal' which rises to the top is skimmed off. Then pour it into a large tub to cool. When perfectly cold, pour it oyer your beef or pork. The meat must·be well covered with the pickle. It should not be put down for two days after killing, duripg which time it must be slightly sprinkled with salt. After a week or ten days the old pickle should be poured off, fresh pickle made, and potu'ed over the meat. The meat must be in pickle four or five weeks before it is used.</p>



<p>DRIED BEEF.</p>



<p>Cut the beef into pieces the size of a ham. Sprinkle about a teaspoon of sugar and a teaspoo-n of saltpetre over each piece, and then pack all of the beef down in salt. Let it remain in salt for three weeks; then take it ont, wash it, and hang it up to dry.</p>



<p>PICKLE FOR BEEF, No. l. . To every 'hunch'ecl weight of beef allow four quarts of coarse salt pulverized, four pouuds of brown sugar, and three ouuces of saltpetre. Mix these in a tray. Then rub the beef well with the mixture, and pack it closely in a tight barrel. After each layer of beef add a layer of salt. This pickle must not at any tilue be boiled. If a scum should rise, carefully take it off, and add some fine salt.</p>



<p>PICKLE FOR BEEF, No.2. For two quarters of beef allow eight gallons of water, twelvepouuds of salt, four pounds of sugar, and a half pound of' saltpetre. Boil, skim, and pour it cold over the beef. After a week or ten days the old pickle should be poured off,</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>fresh made, and poured over the meat. Let it remaiu in pickle three or four weeks before yon begin to use it.</p>



<p>PICKLE FOR PORK.</p>



<p>The following ingredients must be added to si:s: gallons of wat~r, viz.: nine pounds of coarse and fine salt mrred, three pounds of brown sug"", three oilnces of saltpetre, one ounce of soda, -and one gallon of molasses. Boil and skim it well, and when cold paUl' it over the pork.</p>



<p>ConING HAMS. (Southern OulUvator.)</p>



<p>Procure some good clean hickory ashes, and have them perfectly dry. Draw Y0ul' meat from the pickle on a dry day. Sprinkle the ashes over the meat rather thick, being careflll not to lillock off more salt than must fall off. Then hang uI! your meat as high as possible, and smoke it with cool smoke made by hickory wood. Be sure to take it down before the skipper-fly makes its appearance, being in this climate generally the first of March. P ack it away on a dry day in casks. first a layer of hams, in dry hickory ashes, and then a layer of corn-cobs, and so on, until you have packed it all away. Cover your casks tightly, and you may rest easy about your hams.</p>



<p>To UAKE OLD FOWLS OR BEEF TENDER.</p>



<p>Let them boil about twenty minutes in soda water before baking.</p>



<p>FOR SWOLLEN GLANDS.</p>



<p>One ounce of .camphor liniment, two teaspoons of hartshorn, and one table-spoon of laudanum. Make an outward application.</p>



<p>CURE FOR A RISING, OR F ELON.</p>



<p>Eqmil parts of sulphur and sugar of lead, made into a paste, and applied to the affected part.</p>



<p>20'</p>



<p>VERSTILLE'S SOUTHERN OOOKERY.</p>



<p>A WASH FOR SORE EYES', No. 1.</p>



<p>, .</p>



<p>Four grains of sulphate of zinc, two ounces of water, and tcn drops of laudanu~. '</p>



<p>. A WASil FOR SORE EYES, No: 2. Forty drops of laudanum to one' table-spoon of pure rain water, and one teaspoon of,vinegar.</p>



<p>A REOEIPT FOR CROUP. A lump of indigo mud the size of a garden pea, alum the same size, one tahle-spoon of honey, one table-spoon of cowfoot oil, and one table-spoon of vinegar. Pulvedze the alum and indigo. Mix the whole together, and' give it warm. This quantity is for a child nine years of'age.</p>



<p>WHOOPING COUGil, . TO CURE.</p>



<p>One pint of 'French brandy, one pint of mucilage of flax seed, one pint of honey, one pint of castor oil, and one tablespoon of pnlverized alum. Giye one dessert-spoon of the mixture to a child three , years old, three times a day; one table-spoon to a child four or five years oW, three times a day. With the age increase the close. This receipt was obtained from an experienced nurse, and has been tried with</p>



<p>•</p>



<p>entire success.</p>



<p>To PREVENT A RISING BREAST. Take a lump of gum camphor the size of a hickory nut, and put it in just enough of spirits of turpentine to dissolve it. Add a table-spoon of lard', and rub all well together. Spread it on brown paper, cut a hole for the nipple to pass through, aud cover the breast with it.</p>



<p>STEW FOR A COLD.</p>



<p>Take a half pint of water, and make it very sweet with sugar. Add one heaping tcaspoon 'of butter, one large table</p>



<p>VRRSTlLLE'S SOUTHERN COOKERY. 235</p>



<p>spoon of ginger, and one table·spoon of allspice. StelY the mixture from twenty to twenty-five minutes. Just before you l'emove it from the fire, add sufficient brandy to flavor it.</p>



<p>D YSPEPSIA, OR COLIC, TO RELIEVE.</p>



<p>One drachm of "essence of peppermint':' one ell'achm of " compound spirits of lavender," one drachm of " carbonate of a=onia," one drachm of " super-cm'bonClte of soda," and a hCllf pint of water. Take one table~spoon of the mixture after every meal, in from one to four table-spoons of water to suit tht taste.</p>



<p>MEDICINE FOR DYSPEPTICS.</p>



<p>Mix together in a bottle one quart of. good brandy, one ounce of carbonate of soda, one ounce of cayenne pepper, [md one ounce of rhubarb, Use one teaspoon before each meal. A mouthful of bread will relieve the burning sensation.</p>



<p>COLIC MIXTURE FOR INFANTS.</p>



<p>Fifteeu gr'ains of pulverized rhubarb, one drachm of calcined magrresiCl, twelve ell'ops of" oil of anise," twelve drops of tincture of asafceticla, twenty drops of iaudamun, one drachm of sugar, and six ounces of water. At first give twel';e drops for a dose, which .may be gradllally increased to a teaspoon, if necessary.</p>



<p>RECEIPT FOR DIPTHERIA.</p>



<p>Take fifteen drops of muriated tincture of iron, in water, every four hours; also eight or ten ell'ops of spirits of turpentine between the doses of iron. Use poultices o(garlic, or spirits of tnrpentine externally. A gargle may occasionall.\:' be nsed of chloride of potassium, or a solution of alum with sa"e tea and honey added. Gargles are not absolutely neces</p>



<p>~ .</p>



<p>sary. A DRINK ·FOR Som;:" THROAT.</p>



<p>One half pint of strong sage tea, one t~ble.spoon of salt, 20'</p>



<p>VERSTILLE'S SOUTHERN COOKERY.</p>



<p>one t ...ble-spoon of honey, a half pod' of red pepper, and one wine-glass of strong apple vinegar. Mix all well together and stew. Give to a child one teaspoonful every half honr, and lessen the quantity as the child improves. Dose for a grown person, two teaspoonfuls.</p>



<p>A M,XTURE TO Run THE cJUTSIDE OF THE THROAT. Thirty drops of lobelia inflata, twenty drops of the oil of cayenne pepper, and a half ounce of the spirits ofturpentine. Shake well bcfore using. Use a very small quantity only over the inflamed part, as it will draw . a blist... where"er applied. To STOP BLEEDING IN A CUT. Salt ancl flonr in equal quantities mixed.</p>



<p>To STOP BLEEDING OF THE NOSE. Roll a small piece of paper. tight, and place it high up between the upper lip and upper teeth. Let it remain until the bleeding ceases.</p>



<p>SORE TEATS OF Cows, TO CURE. Molasses is the best remedy. Wash the cow's bag ·well before applying it. CANDLES, TO MAKE. One drachm of sugar oflead, five pounds of tallow, and a piece of rosin the size of a partridge cgg. After the tallow is well melted, stir in the sugar of lead, and stir well for fifteen minutes. Boil the tallow well in plenty of water before using it to make candles.</p>



<p>INK, TO MA.KE.</p>



<p>One ounce 'of gum arabic, two ounces of extract of logwood, a half ounce of bi-chromate of potash, and one gallon of soft water. Powder the logwood fimily, and potu' a half gallon of water on it ;' let it stand six hours with occasional</p>



<p>VERSTILLE'S SOUTH.ERN COOKERY.</p>



<p>237</p>



<p>stirring. Pour one pint of boiling wate.r on the gum arabic, to make a mucilage. Powder the bi-chromate of potash, and dissolve it in four pints of water. Then mix the logwood and bi-cln'ornate potash solutions, and acld the muciiage. The ink is then ready for immediate use.</p>



<p>To PREPARE SASSAFRAS LEAVES FOR Gmmo. Gather the leaves when very young. Spread them in the shade, and let them remain two or tln:ee days; then dry them in the sun. Wben they are ddecl put them in a bag, and let them hang up for two or tln'ee months; then pulverize ancl sift them, and put them up in bottles.·</p>



<p>A BRILLIANT WmTEwAsH. Slack six.quarts of the best limein boiling water, an'cl keep the tub covered. Then to five galions of boiling water add a small quantity of best indigo blue, a qUl1J:ter of a pound of whiting, one pound of good sugar or from two to three pints of clean table salt, three pints of rice flour made into a thin · and well-boiled paste, and one pound of clean glue, first well soaked over night, and then boiled thin over a slow fire. Mix the whole well, and pour on the slacked lime. For in</p>



<p>side work, apply cold, with a painter's brush, as thin as possibJe; for outside work, apply hot, with a common whitewash brush.</p>



<p>POTASH SOAP. Put eight bnckets of water into a large kettle, and add to it eighteen pounds of potash. After the potash has dissolved, stir in twenty pounds of grease. Let it boil steadily, but. do</p>



<p>not let it run over. You may tell when it has boiled enough by dropping a small qnantity into cold water; if it lathers well, you may take it off.</p>



<p>WmTE PAWT, TO WASH. Mix with a large tub of water two table-spoons of spirits</p>



<p>VEI1STILLE'S SOUTHERN COOKERY.</p>



<p>of turpentine, and the same quantity of carbonate of soda. 'Vash with the mixture, and wipe dry.</p>



<p>FURNITURE, TO CLEAN• .</p>



<p>Wash it in warm water and wipe it dry. Rub with equal quantities of spirits of turpentine and sweet oil, and wipe dry again with a soft flannel rag.</p>



<p>To RE~roVE MILDEW FROM LINIl<N. Moisten a piece of hard soap, and rub on the parts affected. Then rub the spots over with whiting. Expose it.to the sun, and, as it becomes dry, moisten it a few times.</p>



<p>. .</p>



<p>To ~IAIill FOWLS LAY. Provide secret nests, chalk eggs, a good supper of corn, fresh m!\at occasionally, and do not disturb them. The best food, for fattening, is mashed potatoes and meal mixed. Do not keep them confined longer than two weeks.</p>



<p>To DESTROY BED BUGS. Beat up one ounce <if quicksilver with the whites of two eggs. Apply the mixture, with a feather, to all the cracks and crevices of the bedstead. The bedstead must first be scalded and thoroughly cleaned.</p>



<p>To DESTROY ANTS. A small lump of camphor, placed in the spot infested by them, will destroy them. A mixture of salt and water, or boiling miter, poured into their holes. is also efficacious.</p>



<p>TIIE END.</p>



<p>xx