The Experienced English Housekeeper: For the Use and Ease of Ladies, Housekeepers, Cooks, &c. ...

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R. Baldwin, 1786 - Cookery
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Contents

I
1
II
14
III
52
IV
79
V
143
VI
167
VII
185
VIII
209
X
248
XI
264
XII
280
XIV
293
XV
308
XVI
317
XVII
342
XVIII
358

IX
237
XIX
365

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Page 259 - Rub together half a pound of flour, a quarter of a pound of butter, a quarter of a pound of...
Page 193 - The second method of preparing this jelly is also from isinglass, and must be done thus : put into a quart of water an ounce of isinglass, and let it boil till it is reduced to a pint ; then put in the whites of four eggs, with two spoonsful of rice water, and sweeten it to your taste.
Page 263 - Hour at least, and mix them with your Cake, then put in your Flour, Mace and Nutmeg, keep beating it well 'till your Oven is ready, put in your Brandy, and beat...
Page 262 - Cake, and prevents it from rifing ; bake all Kinds of Cake in a good Oven, according to the Size of your Cake, and follow the Directions of your Receipt, for though Care hath been taken to Weigh and Meafure every Article belonging to every Kind of Cake, yet the Management and the Oven muft be left to the Maker's Care.
Page 76 - ... put them in a cool oven, or let them dry gradually by the fire till all the juice is dried into the peels, then put them into a pitcher well glazed ; with one ounce of mace, half an ounce of cloves beat...
Page 159 - Apple Fritters. TAKE some of the largest apples you can get, pare and core them, and then cut them into round slices. Take half a pint of ale and two eggs, and beat in as much flour as will make it rather thicker than a common pudding, with nutmeg and sugar to your taste. Let it stand three or four minutes to rise. Dip your slices of apple into the batter, fry them crisp, and serve them up with sugar grated over them, and wine sauce in a boat. Water Fritters. TAKE five or six...
Page 6 - ... in the whiteft part of a Head of celery, put in a lump of fugar the fize of a walnut, take a flice of bread, and cut it in little fquare pieces, cut a little bacon the fame way, fry...
Page 248 - TAKE four ounces of hartfhorn fhavings, boil them in three pints of water till it is reduced to half a pint, run it through a jelly bag, put to it a pint of cream, let it juft boil up, then ,put it into jelly glafles, let it ftand till it is cold, by dipping your glafles into fcalding water it will flip out whole, then flick them all over with dices of almonds cut length-ways : it eats well with white wine and fugar, like flummery.
Page 281 - Chickens in savoury Jelly. TAKE two chickens, and roast them. Boil some calf's feet to a strong jelly ; then take out the feet, and skim off the fat ; beat up the whites of three eggs, and mix them with half a pint of white vinegar, and the juice of three lemons, a blade or two of mace, a few peppercorns, and a little salt. Put them to your jelly ; and when it has boiled five or six minutes, strain it several times through a jelly-bag till it is very clear. Then put a little in the bottom of a bowl...

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