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One quart of sugar-house molasses. Two ounces of ginger, or more, if it is not very strong. Twelve dozen grains of allspice, powdered and sifted Six dozen cloves, powdered and sifted. Half an ounce of cinnamon, powdered and sifted. A half tea-spoonful of pearl-ash or salaeratus, dissolved in a little vinegar. Cut up the butter in the flour, and mix it with the ginger and other spice.
Take of light new fallen snow, three table-spoonsful for every egg you would otherwise use that is, if you would wish the quantity that three eggs would make in the usual way, take nine table-spoonsful of snow, and stir in a quart of rich milk that has been setting in a very cold place, so that it will not melt the snow, and destroy its lightness; put in a tea-spoonful of salt, and enough wheat flour to make a stiff batter; have ready a frying-pan with boiling lard, and drop a spoonful in a place as with other fritters, and set the remainder in a cold place till the first are done.
What are the best aperients for a child? If it be actually necessary to give him opening medicine, one or two tea-spoonfuls of Syrup of Senna, repeated, if necessary, in four hours, will generally answer the purpose; or, for a change, one or two tea-spoonfuls of Castor Oil may be substituted. The dose is half or one tea-spoonful early in the morning occasionally.
Take about a pound of risen bread dough, work into it a tea-cup of butter, three eggs beaten, a pound of sugar, a nutmeg grated and a glass of brandy or wine; a pound of raisins, stoned and chopped, should be added after it is well beaten; half a pint of cream slightly warmed, with a table-spoonful of vinegar, and a tea-spoonful of dissolved salaeratus should be stirred in just as you are ready to bake it; also sifted flour enough to make it the proper consistence; bake in a large pan, in a brick oven or stove, and it will require an hour and a quarter.
Soak slices of stale bread in cold sweet milk for half an hour, then put it over the fire, and let it come to a boil; and mash it well, when nearly cool, add wheat flour enough to make a stiff batter, beat this together with two eggs, a tea-spoonful of salt, and a table-spoonful of good yeast, let it rise and bake as buckwheat cakes, if light before you are ready, set them in a cold place.
Put it into the oven, with a pint of water under it, till it comes to a fine brown. Then put it in a stewpan with three pints of gravy, and stew it quite tender. Add a tea-spoonful of lemon pickle, a large spoonful of browning, one of ketchup, and a little cayenne; thicken it with a bit of butter rolled in flour. Put the veal in a dish, strain the gravy over it, and lay round it forcemeat balls.
Pour into a pan three pints of cold water, and stir gradually into it a quart of sifted Indian meal which has been mixed with half a pint of wheat flour, and a small tea-spoonful of salt. Give it a hard stirring at the last. Have ready a hot griddle, and bake the batter immediately, in cakes about the size of a saucer. Send them to table piled evenly, but not cut. Eat them with butter or molasses.
When cold, put the oysters in a close jar, and pour the liquor over them. Cover the jar very tight, and the oysters will keep a long time. If the oysters are salt, put no salt to the liquor. Two large cold fowls, either boiled or roasted. The yolks of nine hard-boiled eggs. Half a pint of sweet oil. Half a pint of vinegar. A gill of mixed mustard. A small tea-spoonful of cayenne pepper.
To an ounce of coffee, add a tea-spoonful of the best flour of mustard, to correct its acidity, and improve its fragrance; and in order to render it truly fine and wholesome, it should be made the evening before it is wanted.
Pare, halve and weigh the peaches; put them in a preserving kettle of boiling water, and to six pounds of peaches, put a tea-spoonful of soda or pearl-ash; let them boil one minute; then take them out, and throw them in cold water; scrape off the black scum which adheres to the peaches; wipe and lay them on a dish; have the kettle cleaned, and put the peaches in layers, with half their weight in sugar; they will not require any water; let them cook slowly at first, then boil till clear when take them out, and let the syrup boil till it becomes rich.
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