VIANDS, FISH, POULTRY and VEGETABLES, By Amelia Simmons, AN AMERICAN ORPHAN....

HARTFORD PRINTED BY HUDSON & GOODWIN, FOR THE AUTHOR. 1796...

As this treatise is calculated for the improvement of the rising generation of Females in America, the Lady of fashion and fortune will not be displeased, if many hints are suggested for the more general and universal knowledge of those females in this country, who by the loss of their parents, or other unfortunate circumstances, are reduced to the necessity of going into families in the line of domestics, or taking refuge with their friends or relations, and doing those things which are really

The Clabboard Bean , is easiest cultivated and collected, are good for string beans, will shell—must be poled. The Windsor Bean , is an earlier, good string, or shell Bean. Crambury Bean , is rich, but not universally approved equal to the other two. Frost Bean , is good only to shell. Six Weeks Bean , is a yellowish Bean, and early bro't forward, and tolerable. Lazy Bean , is tough, and needs no pole. English Bean , what they denominate the Horse Bean , is mealy when young, is profitable, easil

Pears , There are many different kinds; but the large Bell Pear, sometimes called the Pound Pear, the yellowest is the best, and in the same town they differ essentially. Hard Winter Pear , are innumerable in their qualities, are good in sauces, and baked. Harvest and Summer Pear are a tolerable desert, are much improved in this country, as all other fruits are by grafting and innoculation. Apples , are still more various, yet rigidly retain their own species, and are highly useful in families,

To Roast Beef. The general rules are, to have a brisk hot fire, to hang down rather than to spit, to baste with salt and water, and one quarter of an hour to every pound of beef, tho' tender beef will require less, while old tough beef will require more roasting; pricking with a fork will determine you whether done or not; rare done is the healthiest and the taste of this age. Roast Mutton. If a breast let it be cauled, if a leg, stuffed or not, let be done more gently than beef, and done more;

A Rice Pudding . One quarter of a pound rice, a stick of cinnamon, to a quart of milk (stirred often to keep from burning) and boil quick, cool and add half a nutmeg, 4 spoons rose-water, 8 eggs; butter or puff paste a dish and pour the above composition into it, and bake one and half hour. No. 2. Boil 6 ounces rice in a quart milk, on a slow fire 'till tender, stir in one pound butter, interim beet 14 eggs, add to the pudding when cold with sugar, salt, rose-water and spices to your taste, addi

1. One pint cream sweetened to your taste, warmed hot; stir in sweet wine, till curdled, grate in cinnamon and nutmeg. 2. Sweeten a quart of milk, add nutmeg, wine, brandy, rose-water and six eggs; bake in tea cups or dishes, or boil in water, taking care that it don't boil into the cups. 3. Put a stick of cinnamon to one quart of milk, boil well, add six eggs, two spoons of rose-water—bake. 4. Boiled Custard —one pint of cream, two ounces of almonds, two spoons of rose-water, or orange flower w

Apple Tarts . Stew and strain the apples, add cinnamon, rose-water, wine and sugar to your taste, lay in paste, royal, squeeze thereon orange juice—-bake gently. Cranberries . Stewed, strained and sweetened, put into paste No. 9, and baked gently. Marmalade , laid into paste No. 1, baked gently. Apricots , must be neither pared, cut or stoned, but put in whole, and sugar sifted over them, as above. Orange or Lemon Tart . Take 6 large lemons, rub them well in salt, put them into salt and water an

To make a fine Syllabub from the Cow . Sweeten a quart of cyder with double refined sugar, grate nutmeg into it, then milk your cow into your liquor, when you have thus added what quantity of milk you think proper, pour half a pint or more, in proportion to the quantity of syllabub you make, of the sweetest cream you can get all over it. A Whipt Syllabub . Take two porringers of cream and one of white wine, grate in the skin of a lemon, take the whites of three eggs, sweeten it to your taste, th

Plumb Cake . Mix one pound currants, one drachm nutmeg, mace and cinnamon each, a little salt, one pound of citron, orange peal candied, and almonds bleach'd, 6 pound of flour, (well dry'd) beat 21 eggs, and add with 1 quart new ale yeast, half pint of wine, 3 half pints of cream and raisins, q: s: Plain Cake . Nine pound of flour, 3 pound of sugar, 3 pound of butter, 1 quart emptins, 1 quart milk, 9 eggs, 1 ounce of spice, 1 gill of rose-water, 1 gill of wine. Another . Three quarters of a poun

For preserving Quinces . Take a peck of Quinces, pare then, take out the core with a sharp knife, if you wish to have them whole; boil parings and cores with two pound frost grapes, in 3 quarts water, boil the liquor an hour and an half, or till it is thick, strain it through a coarse hair sieve, add one and a quarter pound sugar to every pound of quince; put the sugar into the sirrup, scald and skim it till it is clear, put the quinces into the sirrup, cut up two oranges and mix with the quince

The author of the American Cookery, not having an education sufficient to prepare the work for the press, the person that was employed by her, and entrusted with the receipts, to prepare them for publication, (with a design to impose on her, and injure the sale of the book) did omit several articles very essential in some of the receipts, and placed others in their stead, which were highly injurious to them, without her consent—-which was unknown to her, till after publication; but she has remov

Page 25. Rice pudding, No. 2; for one pound butter, read half pound—for 14 eggs read 8. No. 5; after half pint rice, add 6 ounces sugar. Page 26. A nice Indian pudding, No. 3; boil only 6 hours.—A flour pudding; read 9 spoons of flour, put in scalding milk; bake an hour and half.—A boiled flour pudding; 9 spoons of flour, boil an hour and half. Page 27. A cream almond pudding; for 8 yolks and 3 whites, read 8 eggs; for 1 spoon flour, read 8—boil an hour and half. Potato pudding, No. 1, No. 2. ad