The Modern Housewife Or, MéNagèRe - free ebook by Alexis Soyer

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The Modern Housewife Or, MéNagèRe

Alexis Soyer

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THE MODERN HOUSEWIFE OR, COMPRISING NEARLY ONE THOUSAND RECEIPTS, FOR THE ECONOMIC AND JUDICIOUS PREPARATION OF EVERY MEAL OF THE DAY, WITH THOSE OF THE NURSERY AND SICK ROOM, AND MINUTE DIRECTIONS FOR FAMILY MANAGEMENT IN ALL ITS BRANCHES.

THE MODERN HOUSEWIFE OR, COMPRISING NEARLY ONE THOUSAND RECEIPTS, FOR THE ECONOMIC AND JUDICIOUS PREPARATION OF EVERY MEAL OF THE DAY, WITH THOSE OF THE NURSERY AND SICK ROOM, AND MINUTE DIRECTIONS FOR FAMILY MANAGEMENT IN ALL ITS BRANCHES.

Illustrated with Engravings. BY ALEXIS SOYER, AUTHOR OF “THE GASTRONOMIC REGENERATOR.” EDITED BY AN AMERICAN HOUSEKEEPER. NEW YORK: D. APPLETON &amp; COMPANY, 200 BROADWAY. PHILADELPHIA: G. S. APPLETON, 146 CHESNUT ST. 1850. E NTERED , according to Act of Congress, in the year 1849, by D. APPLETON &amp; COMPANY, in the Clerk’s Office of the District Court for the Southern District of New-York....

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PREFACE BY THE EDITOR.

PREFACE BY THE EDITOR.

I N adapting M. Soyer’s admirable receipt book to the use of American families, I have not presumed to amend, or attempted to improve upon the text of so accomplished a master of the art, which may with entire propriety be called the “preservative of all arts.” All that I have ventured to do has been to make a verbal correction here and there, necessary to render the meaning of the author more plain; to erase certain directions for cooking different kinds of game and fish unknown in the new worl

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INTRODUCTION.

INTRODUCTION.

I N the following gossipping conversation between Mrs. B—— and Mrs. L——, and in the two letters which follow, M. Soyer explains the motive of the work; and, in a natural manner introduces the subject.— Ed....

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DIALOGUE BETWEEN MRS. B—— AND MRS. L——, HER FRIEND AND VISITOR.

DIALOGUE BETWEEN MRS. B—— AND MRS. L——, HER FRIEND AND VISITOR.

Mrs. L. I have now, my dear Mrs. B., been nearly a fortnight at your delightful Villa, and I must say, with all truth, that I never fared better in my life, yet I am considered somewhat of an epicure, as is likewise my husband; but, of course, our means being rather limited, we are obliged to live accordingly. Mrs. B. Well, so must we; and I assure you that, during the first few years of our marriage, our pecuniary resources were but small, but even then I managed my kitchen and housekeeping at

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BREAKFASTS.

BREAKFASTS.

W HEN we first commenced housekeeping, we were six in family, five of whom breakfasted together, the three young men in the shop, Mr. B——, and myself. The cloth was laid by the servant girl at half-past seven precisely; at ten minutes to eight I used to make tea, and at eight o’clock we were seated at breakfast, which was composed merely of bread and butter at discretion, fresh water cresses when plentiful, or sometimes boiled eggs, and for variation, once a week, coffee, and if in the winter, w

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FIRST SERIES OF RECEIPTS.

FIRST SERIES OF RECEIPTS.

P ERHAPS some housekeepers may laugh at the presumption of M. Soyer in attempting to give a formal receipt for so trifling a matter as making a piece of toast. But, in Cookery, there are no trifles. Every preparation of food, however simple, requires thought, care, and experience. Among the unpleasantnesses of our breakfast-tables, there are none more common than poor toast.— Ed. 1. Toast. —Procure a nice square loaf of bread that has been baked one or two days previously (for new bread cannot b

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LETTER NO. III

LETTER NO. III

Oatlands Cottage, Jan. 20, 1849. D EAR H ORTENSE ,—I have inclosed the whole of the receipts which you have sent me for the breakfasts, properly classified, having omitted the cold meats (as you desired me) from this series, thinking, as you do, they are more suited for the luncheon. To save useless repetition, I have placed the receipts in numbers, by which references can be easily made, and any dish appearing in the dinner or luncheon series, but available for breakfast, can be directly found.

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EARLY LUNCHEONS. LETTER NO. IV

EARLY LUNCHEONS. LETTER NO. IV

M Y DEAR F RIEND ,—I feel perfectly satisfied with the manner in which you have classified my receipts respecting the breakfasts, and must say I felt very much interested in looking over them; I am confident they would prove interesting and instructive to any young housekeeper; I hope, therefore, you will preserve the originals, as I do not keep any copies, fearing they would confuse me by making reference to them; so that, if at any future time I should make a repetition in other series, you wo

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THE NURSERY DINNER. LETTER NO. V

THE NURSERY DINNER. LETTER NO. V

D EAR F RIEND ,—Now here I must call your especial attention to the way many people treat this department of domestic comfort, which is often very slight and irregular. Now, for my part, I have made quite a study of it, and could prove that health is always dependent on the state of the digestive organs; and that, if you should improperly treat young stomachs, by over or under supplying their wants, or using them to ill-cooked food, you not only destroy the functionary coating of the stomach, bu

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COMFORTS FOR INVALIDS.

COMFORTS FOR INVALIDS.

54. Meat for Invalids. —The best meat as food for invalids is, in fact, that which is principally used, mutton and beef, lamb, if not too young (sweetbreads, I consider, ought oftener to be introduced), and calves’ feet or head, scalded and boiled until tender, are very nutritious; chickens, pigeons, partridges, are also very inviting. All the above-mentioned articles are easy of digestion, excepting perhaps the beef, which may require to be gently stewed until tender, if for a delicate stomach

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Puddings for Invalids.

Puddings for Invalids.

103. Apple and Rice. —Boil half an ounce of Carolina rice in a gill of milk until very tender, then add a very small piece of butter, sugar, a little cinnamon, and a grain of salt; then peel, core, and slice a middling-sized apple, which put into a stewpan, with a small piece of butter, a little sugar, and a drop of water, and stew it until tender; when done, put the apple in a small tart-dish, mix an egg with the rice, which pour over the apple, and bake ten minutes in a moderate oven; it may a

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Poultry for Invalids.

Poultry for Invalids.

125. Roast Chicken. —Procure a nice plump chicken, which draw and truss, and cut the sinews; pass the spit through under the skewer as usual, and set it down before a clear fire; after being there five minutes, have ready a pat of butter, in the bowl of a wooden spoon, with which rub the chicken all over; if the fire is too fierce, put it back a short distance, that it may roast of a yellowish-brown color; when a light smoke arises from the chicken, which will be in about twenty minutes from the

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CULINARY CORRESPONDENCE. LETTER NO. VI

CULINARY CORRESPONDENCE. LETTER NO. VI

D EAREST E LOISE ,—I here inclose you the last receipt which I intend to give you for invalids. You will, no doubt, fancy that my diet is extravagant; but let me teach you that when you must pay the doctor’s bill, which I consider an extra and painful tax upon humanity, it is ours and their duty to try to restore health as soon as possible, which my receipts might, if well coupled with the science of a medical man, cause a prompt restoration, and have the desired effect of increasing the butcher

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LETTER NO. VII

LETTER NO. VII

My dear Mrs. B. —Your observation upon the way many people live in this country is no doubt very correct, but do you not think that if you were not quite so abrupt on the subject, we should probably be more likely to succeed in bringing our friends round to your style of management; of which, for my part, I very much approve. But as it is a matter of importance, I should like you to describe in your next communication what are the principal and most useful joints in a family, and to discourse on

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LETTER NO. VIII

LETTER NO. VIII

Many compliments to you, my dear Mrs. L. At your request I here inclose the list you require, and which will show you how circumscribed the middle classes are in respect to the variation of their meals, in the way of meat and manner of cooking it. I do not disapprove of your idea in wishing me here to give a series or list of those provisions; but, on the other hand, I must tell you frankly my opinion, it being a subject which for some years I have made a study, indeed quite a hobby. If I am wro

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LETTER NO. IX

LETTER NO. IX

M Y DEAR H ORTENSE ,—After the receipt of your last observations, which, on first seeing, I thought too long, but after having read them over again, I am convinced that I shall not be able to shorten them; at all events, there is a great deal of truth in them, and, as you justly say, they are the observations of a person who has constantly studied domestic comfort and economy; I shall therefore copy them in the journal just as you send them to me. Truly yours, E LOISE ....

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LETTER NO. X

LETTER NO. X

M Y DEAR E LOISE ,—I am glad to hear that you will not alter any of my last copy sent, because I assure you I wrote with a full conviction that I was right, and from facts which experience alone can engrave on the memory; but, however, we will now proceed: but I think it will be necessary to alter our original intention, namely, in order to save any confusion, to class all the receipts for the dinner together, and thus form a large bill of fare, and follow, on a small plan, what M. Soyer, of the

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LETTER NO. XI

LETTER NO. XI

M Y DEAR H ORTENSE ,—Never were you inspired by a better idea respecting your new plan; it is so clearly explained, that I fancy our labor is over; but I must tell you that, on the receipt of your last, I wrote to M. Soyer, to inquire if he would object to our taking a few hints from his “Kitchen at Home,” which forms the last part of his work. His answer was immediate, short, and as follows: “D EAR M ADAM ,—It would be entirely deviating from the preface of my ‘Gastronomic Regenerator’ to refus

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Roasting, Baking, Boiling, Stewing, Braising, Frying, Sautéing, Broiling.

Roasting, Baking, Boiling, Stewing, Braising, Frying, Sautéing, Broiling.

ROASTING being the most general in use, we will first describe it, although not that which was first put in practice in cooking, it being evidently an improvement on broiling: we can easily understand how, in the early primitive times, man, finding that his food got covered with the ashes with which he cooked his meat, he would invent a species of grate upon which he could raise the fire, and cook his meat before it: this primitive mode of cooking has lasted, in many countries, up to the present

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SAUCES.

SAUCES.

S AUCES in cookery are like the first rudiments of grammar, which consists of certain rules called Syntax, which is the foundation of all languages: these fundamental rules are nine, so has cookery the same number of sauces, which are the foundation of all others; but these, like its prototype the grammar, have two—brown and white, which bear a resemblance to the noun and verb, as they are the first and most easily learnt, and most constantly in use; the others are the adjuncts, pronouns, adverb

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SOUPS.

SOUPS.

I N France, no dinner is served without soup, and no good soup is supposed to be made without the pot-au-feu (see No. 215), it being the national dish of the middle and poorer classes of that country; thinking it might be of service to the working classes, by showing the benefits to be derived from more frequently partaking of a hot dinner, as I have previously observed, especially in a cold climate like ours. Clear light soups are very delicate, and in this country more fit for the wealthy; whi

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FISH.

FISH.

O F all aliments that have been given to the human race for nourishment, none are more abundant or more easy of procuring than this antediluvian species, and yet of how few do we make use, and how slight is our knowledge of their habits, for it is only within the last few years that the idea was exploded that the herrings made an annual migration from the Arctic seas to deposit their spawn on the shores of the British islands. It possesses, according to its kind, a greater or less degree of nour

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FISH SAUCES.

FISH SAUCES.

I N all ages and countries at all removed from barbarism, where fish has formed an article of diet, sauces of various kinds have been an accompaniment. With the Romans, in the time of Lucullus, great care was observed in their preparation; amongst others which they used, and the most celebrated, was the Garum and the Muria. The Garum was the sauce the most esteemed and the most expensive; its composition is unknown. This is a subject well worth the attention of the epicures of the present day; t

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REMOVES.

REMOVES.

T HESE are dishes which remove the fish and soup, served upon large dishes, and placed at the top and bottom of the table; great care should be evinced in cooking them, as they are the “pièce de résistance” of the dinner. I must also observe that a few of the receipts appear a little complicated, but which will not prove to be the case if tried once or twice. In the Entrées will be found how the remains of them may be dressed. Since the science of analytical chemistry has become so perfect, and

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LETTER NO. XII

LETTER NO. XII

M Y DEAR E LOISE ,—Do not make any mistakes in the way you describe the above receipts, which might be made very ridiculous if wrongly explained. For example: I once had an old French Cookery Book in my hand, which had the 15th edition stamped on its old brown leather cheek, in which a receipt of “Tête de Veau à la poulette,” that is, a calf’s head, with white sauce, in which small onions and mushrooms are introduced, reads as follows—but, before describing it, allow me five minutes to indulge i

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POULTRY.

POULTRY.

T HIS is the best and most delicious of the various matters with which man furnishes himself as food; although containing but little nourishment, it gives a delightful variety to our repasts: from the sparrow to the turkey, we find everywhere, in this numerous class, that which gives a meal equally as good for the invalid as the robust. Increasing every day in luxuries, we have arrived at a point unknown even to Lucullus; we are not contented with the beautiful qualities which Nature gives this

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FLANCS.

FLANCS.

A T this part of the dinner there are those dishes which are called Flancs, by which is understood, those dishes whose contents are not so large as the removes and not so small as the entrées, and the Receipts for which may be taken from either of those departments, with this difference;—instead of meat or poultry being cut up, it should be left whole: for instance, a loin of mutton, instead of being cut up into cutlets, should be served whole, with some sauce under it, and a duck, instead of be

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ENTRÉES OR MADE DISHES.

ENTRÉES OR MADE DISHES.

E NTRÉES are, in common terms, what are called made-dishes; of course, these are dishes upon which, in the high class of cookery, the talent of the cook is displayed. Great care should be observed in dishing them up, for the eye is a great assistance to the palate; it often happens that the carelessness of the servant destroys the labors of the cook, by the manner in which the dish is taken from the kitchen to the dining-room. In some measure to avoid that, I direct a small thin border of mashed

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LETTER NO. XIII

LETTER NO. XIII

D EAREST E LOISE ,—I certainly here must avail myself of M. Soyer’s kind permission by taking from his ‘Gastronomic Regenerator’ a very simple receipt, it is true, but one which, in my estimation, has a great deal more merit than that of a sumptuous dish—a new mutton chop; yes, dearest, that is all. Many will very likely laugh at me, and think I am joking to take notice of a dish of such trifling importance, but, indeed, I assure you that I am far from that, because I have tried it for my dinner

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LETTER NO. XIV

LETTER NO. XIV

D EAR H ORTENSE ,—Yours of last night was received at our supper-table, which was surrounded by a few of our best friends, and I need not tell you the merriment it has created respecting your fantastic ideas of this age of wonders. A very sedate old gentleman, who happened to have met you at Mr. H.’s party about a week or two ago, and wished to be very courteous to you, and perhaps you did not notice his compliments, not only would he not give a smile to our hearty laugh, but actually swore that

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Dishes with the Remains of Lamb.

Dishes with the Remains of Lamb.

441. Mince Lamb. —(See Veal.) Serve with poached eggs over. 442. Remains of roast or boiled Lamb with Peas. —Cut up about two pounds, bones included, in rather small pieces, put into a convenient-sized stewpan, add to it two teaspoonfuls of flour, one of chopped onions, one of salt, a quarter ditto of pepper, half a pint of water, stir gently until near boiling, add one bay-leaf, and one pint of very green peas already boiled, simmer and serve. Half an hour is sufficient to prepare this dish; pe

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Eggs.

Eggs.

537. Plain Baked Eggs. —Butter with one ounce a plated dish, or common tart-dish, that will bear the heat of the oven; break carefully six eggs on it, season with one pinch of pepper, half a spoonful of salt, and add half an ounce of butter in small pieces over, put them in a slack oven until set, and serve. 538. Baked Eggs with Asparagus. —Cut twenty heads of sprue into small pieces, keeping only the tender part, boil them for fifteen minutes, put them into a stewpan, with half an ounce of butt

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Garniture for Omelettes.

Garniture for Omelettes.

546. Asparagus, Peas, and Green Peas. —Put in a stewpan two spoonfuls of plain boiled sprue-grass that has previously been cut up, add to it half an ounce of butter, a little salt, pepper, and sugar, warm it on the fire, moving it continually; when warm, put it with a spoon in the centre of the omelette, turn over, and serve; the same with peas, and add melted butter or white sauce. 547. Oysters. —Open and blanch delicately twelve middle-sized oysters, and put them in a stewpan with their own gr

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Entrées of Game.

Entrées of Game.

552. Broiled Pheasant. —Having drawn a pheasant, lay it upon its breast, and pass a knife down the back-bone, upon each side, taking it entirely out, then cut off the feet at the knuckle, break the leg and thigh-bones, turning the leg inside, separate the breast-joint of the wing, pressing the bird quite flat, then sauté it in a sauté-pan, with a little lard or dripping, and when browned on both sides, and about half done, place it upon a plate, season well with salt and pepper, egg and bread-cr

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ROASTS—SECOND COURSE.

ROASTS—SECOND COURSE.

T HESE dishes consist almost always of game, which require to be sent up immediately they are taken from the fire, and require great care and attention in cooking them. In the following pages will be found many which are scarce and rarely seen in London, and never mentioned in our various cookery books; but considering that many of our friends reside in the country, I have written it for them. 574. Turkey Poults. —Turkey poults, so called from being used when about the size of a large pullet, ar

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SAVORY DISHES.

SAVORY DISHES.

602. Veal and Ham Pies (raised). —The following few dishes will be found extremely useful for breakfasts, luncheons, second course in a dinner party, or for dinner in summer, but above all for supper when you give an evening party. Having found a great difficulty in raising the crust for a pie with my hands, I purchased for a trifle a tin pie-mould, by the use of which the process is more simple, and the pie retains its shape whilst baking, and secures the gravy, much better. Well wipe and butte

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LETTER NO. XV

LETTER NO. XV

D EAR E LOISE ,—To you, who are so fond of lobster, the following receipt will, I am confident, prove most valuable. To make sure of its quality, buy one heavy in proportion to its size; or, perhaps, entre nous , you would prefer to wait until a friend presented you with one. LOBSTER.—This fish, which is continually before our eyes, and only looked upon as an article of food, is, without doubt, one of the wonders of the creation. A creature destitute of bones, yet furnished with a stomach capabl

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SHELL FISH.

SHELL FISH.

Prawns are best when very red and have no spawn under the tail. The Escalop is a fish very little used, but is exceedingly fine; it is in season at the same time as the oyster. It can be cooked in a variety of ways, but previous to doing which, it should be kept some time in salt water, so that it may free itself from any sand that may be in it; when opened, all the beard should be removed, and only the white, red, and black parts used; it may be cooked and used in every way like oysters, and is

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VEGETABLES.

VEGETABLES.

I N describing to you the different ways these may be dressed, I beg of you to make a constant use of them at your own table, as you will find they will be much better than partaking of half-raw greens, cabbage, turnip-tops, spinach, &amp;c., and are less inviting in flavor, and, consequently, do not get consumed so much as they ought, which causes more meat to be eaten, and instead of refreshing the blood, as all vegetables will do in their season, only irritate it. Do not misunderstand me

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OF DIFFERENT SORTS OF PASTRY.

OF DIFFERENT SORTS OF PASTRY.

T HE variety of pastes is to the pastry what first stocks are to soups and sauces, and must be very properly first described, particularly as it is here I must refer my readers for paste even used for the hors-d’œuvre and entrées; to succeed you must be particular in your proportions, and very careful in the mixing; for, although there is nothing more simple if pains be taken, so will the least neglect produce a failure, nor is it only with the making of the paste that pains must be taken, but l

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JELLIES.

JELLIES.

N OTHING , I am confident, will give you more pleasure than trying the receipts which I am now about giving you; they are for jellies, that is, those made from gelatinous substances of animal production. They are the most wholesome productions of cookery, and are slightly nourishing and fortifying without being exciting. You will find the receipts as simple as possible; and you will perceive that, when you have made the foundation stock to perfection, they may be varied in twenty or more differe

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Puddings in Moulds.

Puddings in Moulds.

W E have already, in the Comforts for Invalids, given several of the most simple receipts. I prefer using, in these kinds of puddings, as the principal ingredient, stale Savoy cake, or sponge cakes, or ladies’ fingers, and, if I cannot get them, crumbs of stale bread; they may be made in a hundred different ways, according to the fancy and taste of the cook; the mould should be buttered and papered; they may be either baked or steamed. There is hardly any of our sex, from childhood to old age, b

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Puddings boiled in Cloths.

Puddings boiled in Cloths.

T HE principal one, and the most celebrated, is the plum pudding. 762. Plum Pudding. —Pick and stone one pound of the best Malaga raisins, which put in a basin, with one pound of currants (well washed, dried, and picked), a pound and a half of good beef suet (chopped, but not too fine), three quarters of a pound of white or brown sugar, two ounces of candied lemon-and orange-peel, two ounces of candied citron, six ounces of flour, and a quarter of a pound of bread-crumbs, with a little grated nu

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Plain Baked Puddings in Dishes.

Plain Baked Puddings in Dishes.

767. Marrow Pudding may be made in various ways; it is best with half a pound of ladies’ finger cakes, and a quarter of a pound of beef marrow, chopped fine, a quarter of a pound of currants well cleaned, half an ounce of candied lemon-peel, a little nutmeg, a tablespoonful of powdered sugar, a saltspoonful of salt, and half a wineglassful of wine or brandy: put these on a dish, and fill up with custard, having previously put a border of paste on the rim; about half an hour will do it. 768. Cust

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REMOVES—SECOND COURSE.

REMOVES—SECOND COURSE.

778. Chestnut Pudding, Nesselrode fashion. —Blanch four dozen chestnuts in boiling water, skim and place them in the screen, when dry take them out, and when cold put them into a mortar, with one pound of sugar, and half a stick of vanilla, pound the whole well together, and sift it through a fine wire sieve, put into a stewpan, with the yolks of twelve eggs, beat them well together; in another stewpan have a quart of milk, when boiling pour it over the other ingredients, mixing well, and stir o

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Soufflé.

Soufflé.

T HESE dishes, being the last of the Dinner, require the greatest care and taste in executing, as, by the time they come on the table, the appetites of those around it are supposed to be satisfied; the eye and the palate require to be pleased, in order to sustain the enjoyments of the table; this is a period of dinner when another of the senses may be gratified by the introduction of music (and which is continually practised on the Continent), and all ought to be of a light and inviting characte

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DESSERT. LETTER NO. XVI

DESSERT. LETTER NO. XVI

Ma chere Eloise ,—Remembering your admiration of the small dessert I put on the table at my last birth-day party, you will, I am confident, feel interested in the description of desserts in general, and I will give you a few more hints and receipts, which will tend both to economize as well as gratify the palate and sight; and very different in style from some of our visitors, who, though they spend their money freely enough when they give their Christmas party, but still keep up the old style o

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Compote.

Compote.

P ROCURE a very clean tin stewpan or a small sugar-pan; it being more preferable for boiling sugar, why I cannot tell, never having asked the reason, being so anxious to know other things which I thought more serviceable. Since I have tried it in a common stewpan, it has answered very well; and knowing by experience that your culinary laboratory is still in its innocent infancy, you might be prevented from making an immediate experiment by waiting till you could get one; you may use that three-p

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Compotes of Fruit Simplified.

Compotes of Fruit Simplified.

A S I usually make them when alone, or, if not, for a very ceremonious dinner-party. The whole of the following must be done over a very slow fire. 816. Pears. —Cut six ripe middling-sized pears in halves, peel neatly, cut out the cores, and put them into a stewpan, with a quarter of a pound of powdered sugar, the juice of a lemon, the thin rind cut into strips, and a very little drop of water, set them upon the fire, stewing them until tender; they will form their own syrup; put them in a basin

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Salads of various Fruits.

Salads of various Fruits.

Y OU will perceive, my dear Eloise, that there is no end to the variation of dishing fruits for desserts; the following being more simple than any, and within the reach of almost every individual. 852. Salad of Oranges. —Select four good oranges, the thinnest rind ones are preferable; cut them crosswise into slices double the thickness of a crown-piece, dress them round upon your dish, one piece resting half-way upon the other; shake one ounce of sifted sugar over, pour over a good tablespoonful

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LETTER NO. XVII

LETTER NO. XVII

THE DINNER-TABLE. M Y DEAR E LOISE ,—I thank you for your kind compliment, but I have always been of opinion that the arrangements and serving of a dinner-table, have as much to do with the happiness and pleasure of a party as the viands which are placed upon it; this I had a practical proof of last week. Mr. B. and myself were invited to dine with Mr. D., a city friend, at Balham Hill; I had before met Mrs. D. at an evening party, at his partner’s, at Hackney, and knew little of her. Dinner was

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LETTER NO. XVIII

LETTER NO. XVIII

D EAREST E LOISE ,—You are right in your remark, that there is a great difference as to the manner and way in which evening parties or soirées are given in different houses, although being frequented by the same party or circle. I must say I have my own ideas on this subject, and I think the French understand this matter much better than we do, and that we could not do better than imitate them. We English are a plodding, matter-of-fact people, and carry our notions into every concern in life: ou

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Beverages for Evening Parties.

Beverages for Evening Parties.

874. Lemonade. —Peel six lemons free from pith, cut them up in small pieces, and put them with two cloves in a bottle, with half a pint of hot water, and place it in a bain-marie, or stewpan, with boiling water, and let it stand by the side of the fire for one or two hours, taking care it does not boil; remove it and let it remain until cold; then take half a pint of lemon-juice, half a pint of capillaire—if none, use sugar, that will make the same quantity of syrup—to which add a few drops of o

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LETTER NO. XIX

LETTER NO. XIX

—— Farm, Essex, July —, 1849. M Y DEAR E LOISE ,—You are no doubt surprised at receiving this from the above address, but you remember when you last called I thought my little Emily was unwell, the next day she seemed worse, I then had the Dr.—, who ordered her out of town, and a friend of Mr. B.’s being present recommended this place; so Emily and I have now been a week here, and she has already improved by the change of air; it has also done me good, and I am greatly amused with the various oc

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CONVERSATION ON HOUSEHOLD AFFAIRS.

CONVERSATION ON HOUSEHOLD AFFAIRS.

Mrs. R. After all the receipts and information which you have given me, there is one which you have not touched upon yet, which, perhaps, is of more importance than all the rest, it is the management of servants. Mrs. B. You are right, my dear, it is of great importance, and more so than many of us imagine, as for myself I do not consider that I am a good manager, being perhaps of too forgiving a disposition; but there is one good quality which I possess which makes up for the want of others, th

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Bills of Fare.

Bills of Fare.

W HEN I was first married and commencing business, and our means were limited, the following was our system of living: Sunday’s Dinner. —Roast-Beef, Potatoes, Greens, and Yorkshire Pudding. Monday. —Hashed Beef and Potatoes. Tuesday. —Broiled Beef and Bones, Vegetables, and Spotted Dick Pudding. Wednesday. —Fish if cheap, Chops and Vegetables. Thursday. —Boiled Pork, Peas Pudding, and Greens. Friday. —Peas Soup, Remains of Pork. Saturday. —Stewed Steak with Suet Dumpling. The Sunday’s dinner I u

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LETTER XX

LETTER XX

A New Aliment. Bifrons Villa. Here, dear Eloise, is an entirely new aliment, which has never yet been introduced into this country. A semi-epicure of our acquaintance, on returning from his visit to the National Guard of France, presented me with a pound of it, which he had purchased in Paris; but even there, said he, it is almost in its infancy; you may fancy, if I were not anxious of making an immediate trial of it; but before I give you the receipt how to use it, let me tell you I have found

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ON CARVING.

ON CARVING.

Y OU reproach me for not having said a word about carving; I have not done so, as I think that is an accomplishment which our sex need not study, but at the same time it is well to know a little of it. It is rather difficult to give you a correct description without drawings, but a few general remarks may be useful. Cut Beef, Veal, Ham, Tongue, and Breasts of Poultry, with a sharp knife, very thin; Mutton, Lamb, and Pork rather thicker. Never rise from your seat to carve; never cut across the gr

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LETTER NO. XXII

LETTER NO. XXII

THE SEPTUAGENARIAN EPICURE. M Y DEAR E LOISE ,—Having now arrived at the conclusion of our labors, during which you have in many instances thought me rather severe, and perhaps too exigeant in my remarks, especially about the selection, preparation, and cooking of food in general, which even to the last I must maintain, that for want of judgment and a little care, the greatest part of the nutrition of our aliments is often destroyed, which constitutes a considerable waste, being of no good to an

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