Transcriber's Note

About this eBook

Author

Anonymous

Title

The New England Cook Book, or Young Housekeeper's Guide Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

Credits

Produced by Julia Miller and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American -- New England style

Category

Text

eBook-No.

36689

Project Gutenberg

https://www.gutenberg.org/ebooks/36689

Release Date

July 10, 2011

Copyright

Public domain in the USA.

Contents

1. 1.THE NEW ENGLAND COOK BOOK, OR YOUNG HOUSEKEEPER'S GUIDE: BEING A COLLECTION OF THE MOST VALUABLE RECEIPTS; EMBRACING ALL THE VARIOUS BRANCHES OF COOKERY, AND WRITTEN IN A MINUTE AND METHODICAL MANNER.
2. 2.PREFACE.
3. 3.CONTENTS.
4. 4.PRACTICAL COOKERY. — 1. Meat. — 2. Roast Beef. — 3. Beef Steak. — 4. Alamode Beef. — 5. Beef Liver. — 6. To Corn Beef. — 7. Mutton. — 8. Veal. — 9. Veal Cutlets. — 10. Calf's Head. — 11. Collops. — 12. Plaw. — 13. A Fillet of Veal. — 14. Lamb. — 15. Shoulder of Lamb Grilled. — 16. Lamb's Fry. — 17. Turkey. — 18. Goose. — 19. Chickens. — 20. Fricassee Chickens. — 21. Pigeons. — 22. Ducks. — 23. Baked Pig. — 24. Pressed Head. — 25. Souse. — 26. Tripe. — 27. Ham. — 28. Tongues. — 29. Curries. — 30. Curry Powder. — 31. Chicken Pie. — 32. Beef and Mutton Pie. — 33. Chicken and Veal Pot Pie. — 34. To Frizzle Beef. — 35. Warmed over Meats. — 36. A Ragout of Cold Veal. — 37. Drawn Butter. — 38. Burnt Butter. — 39. Roast Meat Gravy. — 40. Sauce for cold Meat, Fish or Salad. — 41. Wine Sauce for Venison or Mutton. — 42. Rice Sauce. — 43. Oyster Sauce. — 44. Liver Sauce for Fish. — 45. Lobster Sauce. — 46. Chicken Salad. — 47. Sauce for Turtle, or Calf's Head. — 48. Apple Sauce. — 49. Pudding Sauce. — 50. Tomato Catsup. — 51. Mushroom Catsup. — 52. Essence of Celery. — 53. Soup Herb Spirit. — 54. Veal Soup. — 55. Black Soup. — 56. Calf's Head or mock Turtle Soup. — 57. Chicken or Turkey Soup. — 58. Oyster Soup. — 59. Pea Soup. — 60. To Bake Beans. — 61. Poached Eggs. — 62. To Boil Eggs. — 63. Omelet. — 64. Fresh Fish. — 65. Fresh Cod , — 66. Halibut , — 67. Striped and Sea Bass , — 68. Black Fish. — 69. Shad. — 70. Chowder. — 71. Stuffed and Baked Fish. — 72. Salt Cod , — 73. Fish Cakes. — 74. Lobsters and Crabs. — 75. Scollops. — 76. Eels. — 77. Clams. — 78. Stew Oysters. — 79. To Fry Oysters. — 80. Oyster Pancakes. — 81. Oyster Pie. — 82. Scolloped Oysters. — 83. Vegetables.—Potatoes. — 84. Turnips. — 85. Beets. — 86. Parsnips and Carrots. — 87. Onions. — 88. Artichokes. — 89. Squashes. — 90. Cabbage. — 91. Asparagus. — 92. Peas. — 93. Beans. — 94. Corn , — 95. Greens. — 96. Salads , — 97. To Stew Mushrooms. — 98. Egg Plant , — 99. Celeriac. — 100. Salsify or Vegetable Oyster. — 101. Tomatoes, — 102. Gumb. — 103. Southern Manner of Cooking Rice. — 104. To Pickle Peppers. — 105. Mangoes. — 106. To Pickle Butternuts and Walnuts. — 107. To Pickle Cabbage, and Cauliflower. — 108. To Pickle Onions. — 109. To Pickle Artichokes. — 110. To Pickle Cucumbers. — 111. To Pickle Gherkins. — 112. Oysters. — 113. Mushrooms. — 114. Wheat Bread. — 115. Sponge Bread. — 116. Rye Bread. — 117. Rice Bread. — 118. French Rolls, or Twists. — 119. Yeast. — 120. Yeast Cakes. — 121. Biscuit. — 122. Butter Milk Biscuit. — 123. Hard Biscuit. — 124. York Biscuit. — 125. Rice Cakes. — 126. Rice Ruffs. — 127. Buck Wheat Cakes. — 128. Economy Cakes. — 129. Green Corn Cakes. — 130. Corn Cake. — 131. Indian Slap Jacks. — 132. Johnny Cakes. — 133. Hoe Cakes. — 134. Muffins. — 135. Flour Waffles. — 136. Quick Waffles. — 137. Rice Waffles. — 138. Rice Wafers. — 139. Observations respecting Sweet Cakes. — 140. Gingerbread. — 141. Soft Gingerbread. — 142. Ginger Snaps. — 143. Cider Cake. — 144. Cookies. — 145. New Year's Cookies. — 146. Plain Tea Cakes. — 147. Shrewsbury Cake. — 148. Tunbridge Cake. — 149. Jumbles. — 150. Simbals. — 151. Sugar Gingerbread. — 152. Rusk. — 153. Whigs. — 154. Hot Cream Cakes. — 155. Cross Buns. — 156. Nut Cakes. — 157. Crollers. — 158. Molasses Dough Cake. — 159. Sugar Dough Cake. — 160. Measure Cake. — 161. Cup Cake. — 162. French Loaf. — 163. Washington Cake. — 164. Plain Cream Cake. — 165. Rich Cream Cake. — 166. Shelah or quick Loaf Cake. — 167. Loaf Cake. — 168. Rice Cake. — 169. Diet Bread. — 170. Scotch or Lemon Cake. — 171. Pound Cake. — 172. Queen's or Heart Cakes. — 173. Jelly Cake. — 174. Raised Queen's Cake. — 175. Sponge Cake. — 176. Almond Sponge Cake. — 177. Black or Fruit Cake. — 178. Almond Cheese Cake. — 179. Maccaroons. — 180. Frosting for Cake. — 181. Cocoanut Cakes. — 182. Floating Island. — 183. Whip Syllabub. — 184. Blanc Mange. — 185. Rice Flour Blanc Mange. — 186. Ice Cream. — 187. Pastry. — 188. Puff Paste or Confectioner's Pastry. — 189. Apple Pie. — 190. Mince Pie. — 191. Peach Pie. — 192. Tart Pie. — 193. Rice Pie. — 194. Rhubarb or Persian Apple Pie. — 195. Cherry and Blackberry Pies. — 196. Grape Pie. — 197. Currant and Gooseberry Pies. — 198. Pumpkin Pie. — 199. Carrot Pie. — 200. Potatoe Pie. — 201. Marlborough Pie. — 202. Custard Pie. — 203. A Plain Custard Pie. — 204. Lemon Pie. — 205. Cocoanut Pie. — 206. Small Puffs. — 207. Boiled Custards. — 208. Almond Custards. — 209. Cold Custard or Rennet Pudding. — 210. Custard Pudding. — 211. Boiled Bread Pudding. — 212. A Plain Baked Bread Pudding. — 213. A Rich Bread Pudding. — 214. Flour Pudding. — 215. A Plain Rice Pudding. — 216. A Rich Rice Pudding. — 217. Rice Snow Balls. — 218. Baked Indian Pudding. — 219. Boiled Indian Pudding. — 220. Corn Pudding. — 221. Hasty Pudding. — 222. Fruit Pudding. — 223. Fritters. — 224. Apple Dumplings. — 225. Orange Pudding. — 226. Bird's Nest Pudding. — 227. Apple Custard Pudding. — 228. English Plum Pudding. — 229. Transparent Pudding. — 230. Lemon Syrup. — 231. Orange Syrup. — 232. Blackberry Syrup. — 233. Clarified Syrup for Sweet Meats. — 234. To Preserve Quinces. — 235. Quince Marmalade. — 236. To Preserve Pears. — 237. To Preserve Peaches. — 238. To Preserve Currants. — 239. To Preserve Barberries. — 240. To Preserve Ginger. — 241. To Preserve Apples. — 242. To Preserve Cymbelines or Mock Citron. — 243. To Preserve Watermelon Rinds. — 244. To Preserve Cherries. — 245. To Preserve Muskmelons. — 246. To Preserve Pine Apples. — 247. To Preserve Pumpkins. — 248. To Preserve Gages. — 249. To Preserve Strawberries. — 250. Blackberry and Raspberry Jam. — 251. Strawberry, Blackberry, and Raspberry Jelly. — 252. Cranberry, Grape and Currant Jelly. — 253. Quince Jelly. — 254. Apple Jelly. — 255. Lemon Jelly. — 256. Calf's Foot Jelly. — 257. Coffee. — 258. To make Tea. — 259. Chocolate. — 260. Hop Beer. — 261. Spruce Beer. — 262. Spring Beer. — 263. Ginger Beer. — 264. A good Family Wine. — 265. Currant Wine. — 266. Raspberry Shrub. — 267. Noyeau. — 268. Spring Fruit Sherbet. — 269. Grape Wine. — 270. Smallage Cordial.
5. 5.Miscellaneous Receipts, and observations useful to young housekeepers. — 1. To make Essence of Lemon. — 2. Essence of Ginger. — 3. Rose Water. — 4. Spice Brandy. — 5. Barley Water. — 6. Water Gruel. — 7. Wine Whey. — 8. Stomachic Tincture. — 9. Beef Tea. — 10. Carrageen or Irish Moss. — 11. Moss Blanc Mange. — 12. Elderberry Syrup. — 13. New Bread and Cake from old and rusked bread. — 14. To Preserve Cheese from Insects and Mould. — 15. To keep Vegetables and Herbs. — 16. To preserve various kinds of Fruit over winter. — 17. To extract essences from various kinds of flowers. — 18. Indelible Ink for marking linen. — 19. Perfume Bags. — 20. Lip Salve. — 21. Bread Seals. — 22. To loosen the Glass Stopples of Decanters or Smelling Bottles when wedged in tight. — 23. Cement for broken China, Glass and Earthenware. — 24. Japanese Cement or Rice Glue. — 25. Cement for Alabaster. — 26. To Extract Fruit Stains. — 27. To extract spots of paint from Silk, Woolen and Cotton Goods. — 28. To remove black stains on Scarlet Merinos or Broadcloths. — 29. To remove grease spots from Paper, Silk or Woolen. — 30. To extract stains from white Cotton goods and Colored Silks. — 31. Rules for washing Calicoes. — 32. Rules for washing Silks. — 33. Rules for washing Woolens. — 34. Rules for washing white Cotton Clothes. — 35. To clean Silk and Woolen Shawls. — 36. To clean Silk Stockings. — 37. To clean Carpets. — 38. To clean Feather Beds and Mattresses. — 39. To clean Light Kid Gloves. — 40. To remove Ink or Grease spots from Floors. — 41. To clean Mahogany and Marble Furniture. — 42. To clean Stone Hearths and Stoves. — 43. To clean Brass. — 44. To cleanse Vials and Pie Plates. — 45. Cautions relative to Brass and Copper. — 46. To keep Pickles and Sweet Meats. — 47. Starch. — 48. To temper New Ovens and Iron Ware. — 49. To temper Earthen Ware. — 50. Preservatives against the Ravages of Moths. — 51. To drive away various kinds of Household Vermin. — 52. To keep Meat in hot Weather. — 53. To Prevent polished Cutlery from rusting. — 54. To melt Fat for Shortening. — 55. To preserve Eggs fresh a Year. — 56. To preserve Cream for long Voyages. — 57. Substitute for Milk and Cream in Tea or Coffee. — 58. To Cure Butter. — 59. To make salt Butter Fresh. — 60. To take Rankness from a small quantity of Butter. — 61. Windsor Soap. — 62. To make Bayberry or Myrtle Soap. — 63. Cold Soap.

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