TOGETHER WITH A COLLECTION OF MISCELLANEOUS RECEIPTS, AND DIRECTIONS RELATIVE TO HOUSEWIFERY. BY AN EXPERIENCED LADY. ALSO THE WHOLE ART OF CARVING, ILLUSTRATED BY SIXTEEN ENGRAVINGS. ——THIRD EDITION.—— NEW YORK: PUBLISHED BY DAYTON, AND SAXTON (SUCCESSORS TO GOULD, NEWMAN, AND SAXTON,) CORNER OF FULTON AND NASSAU STS. 1841. Entered according to Act of Congress, in the year 1841, by Dayton & Saxton , in the Clerk’s Office of the District Court of the United States for the Southern Distri

The writer does not deem any apology necessary for adding another to the long list of gastronomic works, provided she has accomplished the desirable object of producing a Cook Book which shall commend itself to all persons of true taste—that is to say, those whose taste has not been vitiated by a mode of cooking contrary to her own. Although not a Ude or a Kitchener, she does profess to have sufficient knowledge of the culinary art, as practised by good American cooks , to instruct those not ver

1. Observations respecting Meat. Meat to be in perfection should be kept a number of days when the weather will admit of it. Beef and mutton should be kept at least a week in cold weather, and poultry three or four days. If the weather is hot, it will keep but a short time. It should be kept in a cool, airy place, away from the flies, and if there is any danger of its spoiling, a little salt should be rubbed over it. When meat is frozen, it should be put into lukewarm water, and not taken out ti

379. To renew Old Bread and Cake. Fill a bread steamer about half full of water, and lay the dry bread on it, and set it on the fire, where it will steam the bread from half to three-quarters of an hour; then wrap the bread in a towel, and let it remain till dry. In this way, bread that is old and dry may be made moist and good. Where a steamer cannot be procured, soak the bread in cold water till it has absorbed sufficient water to be moist inside—then put it in a bake pan, without any cover, a

433. To Dye Black. Allow a pound of logwood to each pound of goods that are to be dyed. Soak it over night in soft water, then boil it an hour, and strain the water in which it is boiled. For each pound of logwood, dissolve an ounce of blue vitriol in lukewarm water sufficient to wet the goods. Dip the goods in—when saturated with it, turn the whole into the logwood dye. If the goods are cotton, set the vessel on the fire, and let the goods boil ten or fifteen minutes, stirring them constantly t

PRELIMINARY REMARKS. The carving knife should be light, of middling size, and of a fine edge. Strength is less required than skill in the manner of using it; and to facilitate this, the butcher should be directed to divide the joints of the bones of all carcass joints of mutton, lamb, and veal, (such as neck, breast, and loin,) which then may easily be cut into thin slices, attached to the bones. If the whole of the meat belonging to each bone should be too thick, a small slice may be taken off