User:Womble/American Cookery
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Here's a list to add: from American Cookery by Amelia Simmons
- How to choose Flesh_.
- Mutton, grass-fed, is good two or three years old.
- Lamb, if under six months is rich, and no danger of imposition; it
- Veal_, is soon lost--great care therefore is necessary in purchasing.
- Pork_, is known by its size, and whether properly fattened by its
- To make the best Bacon_.
- Fish, how to choose the best in market_.
- Salmon_, the noblest and richest fish taken in fresh water--the
- Shad_, contrary to the generally received opinion are not so much
- Perch and Roach_, are noble pan fish, the deeper the water from
- Eels_, though taken from muddy bottoms, are best to jump in the pan.
- Poultry--how to choose_.
- Hen Turkey_, is higher and richer flavor'd, easier fattened and
- Dunghill Fowls_, are from their frequent use, a tolerable proof of
- Chickens_, of either kind are good, and the yellow leg'd the best,
- Capons_, if young are good, are known by short spurs and smooth legs.
- [[A Goose_, if young, the bill will be yellow, and will have but few
- Ducks_, are similar to geese.
- Wild Ducks_, have redder pads, and smaller than the tame ones,
- Wood Cocks_, ought to be thick, fat and flesh firm, the nose dry, and
- Snipes_, if young and fat, have full veins under the wing, and are
- Partridges_, if young, will have black bills, yellowish legs; if old,
- Pigeons_, young, have light red legs, and the flesh of a colour, and
- Hares_, are white flesh'd and flexible when new and fresh kill'd; if
- Leveret_, is like the Hare in every respect, that some are obliged to
- Rabbits_, the wild are the best, either are good and tender; if old
- Butter_--Tight, waxy, yellow Butter is better than white or crumbly,
- Cheese_--The red smooth moist coated, and tight pressed, square edged
- Eggs_--Clear, thin shell'd, longest oval and sharp ends are best; to
- Potatoes_, take rank for universal use, profit and easy acquirement.
- Seed Ball_, which grows on the tine. The manner of their managing it
- Onions_--The Madeira white is best in market, esteemed softer
- Beets_, grow on any ground, but best on loom, or light gravel
- Parsnips_, are a valuable root, cultivated best in rich old grounds,
- Carrots_, are managed as it respects plowing and rich ground,
- Garlicks_, tho' used by the French, are better adapted to the uses of
- Asparagus_--The mode of cultivation belongs to gardening; your
- Parsley_, of the three kinds, the thickest and branchiest is the
- Raddish_, _Salmon_ coloured is the best, _purple_ next
- Artichokes_--The Jerusalem is best, are cultivated like potatoes,
- Horse Raddish_, once in the garden, can scarcely ever be totally
- Cucumbers_, are of many kinds; the prickly is best for pickles, but
- Melons_--The Water Melons is cultivated on sandy soils only, above
- Muskmelons_, are various, the rough skinned is best to eat; the
- Lettuce_, is of various kinds; the purple spotted leaf is generally
- Cabbage_, requires a page, they are so multifarious. Note, all
- The Low Dutch_, only will do in old gardens.
- The Yellow Savoy_, takes next rank, but will not last so long; all
- [[BEANS._
- [[The Clabboard Bean_, is easiest cultivated and collected, are good
- [[The Windsor Bean_, is an earlier, good string, or shell Bean.
- Crambury Bean_, is rich, but not universally approved equal to the
- Frost Bean_, is good only to shell.
- Six Weeks Bean_, is a yellowish Bean, and early bro't forward, and
- Lazy Bean_, is tough, and needs no pole.
- English Bean_, what _they_ denominate the _Horse Bean_, is mealy when
- [[The small White Bean_, is best for winter use, and excellent.
- Calivanse_, are run out, a yellow small bush, a black speck or eye,
- [[Peas_--_Green Peas._
- [[The Crown Imperial_, takes rank in point of flavor, they blossom,
- [[The Crown Pea_, is second in richness of flavor.
- [[The Rondeheval_, is large and bitterish.
- Early Carlton_, is produced first in the season--good.
- Marrow Fats_, green, yellow, and is large, easily cultivated, not
- Sugar Pea_, needs no bush, the pods are tender and good to eat,
- Spanish Manratto_, is a rich Pea, requires a strong high bush.
- [[Herbs, useful in Cookery._
- Thyme_, is good in soups and stuffings.
- Sweet Marjoram_, is used in Turkeys.
- Summer Savory_, ditto, and in Sausages and salted Beef, and legs of
- Sage_, is used in Cheese and Pork, but not generally approved.
- Parsley_, good in _soups_, and to _garnish roast Beef_, excellent
- Penny Royal_, is a high aromatic, altho' a spontaneous herb in old
- Sweet Thyme_, is most useful and best approved in cookery.
- [[FRUITS._
- Pears_, There are many different kinds; but the large Bell Pear,
- Hard Winter Pear_, are innumerable in their qualities, are good in
- [[Harvest_ and _Summer Pear_ are a tolerable desert, are much improved
- Apples_, are still more various, yet rigidly retain their own
- Currants_, are easily grown from shoots trimmed off from old bunches,
- Black Currants_, may be cultivated--but until they can be dryed, and
- [[Grapes_, are natural to the climate; grow spontaneously in every
- [[RECEIPTS._
- [[To Roast Beef._
- Roast Mutton._
- Roast Veal._
- Roast Lamb._
- [[To stuff a Turkey._
- Water Fowls_ require onions.
- [[To stuff and roast a Turkey, or Fowl._
- [[To stuff and roast a Goslin._
- [[To smother a Fowl in Oysters._
- [[To stuff a Leg of Veal._
- [[To stuff a leg of Pork to bake or roast._
- [[To alamode a round of Beef._
- [[To alamode a round_.
- [[To Dress a Turtle_.
- [[To dress a Calve's Head._ Turtle fashion.
- [[A Stew Pie._
- Minced Pies_, A Foot Pie.
- Tongue Pie_.
- Minced Pie of Beef_.
- [[Observations_.
- Apple Pie_.
- Currant Pies_.
- [[A buttered apple Pie_.
- [[A Rice Pudding_.
- [[A Nice Indian Pudding_.
- [[A Nice Indian Pudding_.
- [[A Sunderland Pudding_.
- [[A Whitpot_.
- [[A Bread Pudding_.
- [[A Flour Pudding_.
- [[A boiled Flour Pudding_.
- [[A Cream Almond Pudding_.
- [[An apple Pudding Dumplin_.
- [[Pears, Plumbs, &c._
- Potato Pudding_. Baked.
- Apple Pudding_.
- Carrot Pudding_.
- [[A Crookneck, or Winter Squash Pudding_.
- Pompkin_.
- Orange Pudding_.
- [[A Lemon Pudding_.
- Puff Pastes for Tarts_.
- [[A Paste for Sweet Meats_.
- Royal Paste_.
- Rice Custard_.
- [[A Rich Custard_.
- [[A Sick Bed Custard_.
- Apple Tarts_.
- Cranberries_.
- Marmalade_, laid into paste No. 1, baked gently.
- Apricots_, must be neither pared, cut or stoned, but put in whole,
- [[Orange or Lemon Tart_.
- Gooseberry Tart_.
- [[Grapes_, must be cut in two and stoned and done like a Gooseberry.
- [[To make a fine Syllabub from the Cow_.
- [[A Whipt Syllabub_.
- [[To make a fine Cream_.
- Lemon Cream_.
- Raspberry Cream_.
- Whipt Cream_.
- [[A Trifle_.
- Plumb Cake_.
- Plain Cake_.
- [[Another_.
- [[A rich Cake_.
- Potato Cake_.
- Johny Cake, or Hoe Cake_.
- Indian Slapjack_.
- Loaf Cakes_.
- [[Another_.
- [[Another_.
- [[Another_.
- [[Another Plain cake_.
- Cookies_.
- Molasses Gingerbread_.
- Gingerbread Cakes_, or butter and sugar Gingerbread.
- Soft Gingerbread to be baked in pans_.
- Butter drop do_.
- Gingerbread_.
- [[A cheap seed Cake_.
- Queens Cake_.
- Pound Cake_.
- [[Another (called) Pound Cake_.
- Soft Cakes in little pans_.
- [[A light Cake to bake in small cups_.
- Shrewsbury Cake_.
- Diet Bread_.
- Biscuit_.
- Butter Biscuit_.
- [[A Butter Drop_.
- [[For preserving Quinces_.
- [[For preserving Quinces in Loaf Sugar_.
- [[For preserving Strawberries_.
- Currants_ and _Cherries_ may be done in the same way, by adding a
- [[The American Citron_.
- [[To keep White Bullace, Pears, Plumbs, or Damsons &c. for tarts or
- [[To make Marmalade_.
- [[To preserve Mulberries whole_.
- [[To preserve Goosberries, Damsons, or Plumbs_
- [[To preserve Peaches_.
- [[To preserve Apricots_.
- [[To preserve Cherries_.
- [[To preserve Raspberries_.
- [[To preserve Currants_.
- [[To preserve Plumbs_.
- [[To keep Damsons_.
- [[Currant Jelly_.
- [[To dry Peaches_.
- [[To pickle or make Mangoes of Melons_.
- [[To pickle Barberries_.
- [[To pickle Cucumbers_.
- Alamode Beef_.
- [[For dressing Codfish_.
- [[To boil all kinds of Garden Stuff_.
- [[To keep Green Peas till Christmas_.
- [[To boil French Beans_.
- [[To boil broad Beans_.
- [[To boil green Peas_.
- [[To boil Asparagus_.
- [[To boil Cabbage_.
- [[For brewing Spruce Beer_.
- Emptins_.
