The New England Cook Book, or Young Housekeeper's Guide - Anonymous

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in preference to their purse. The writer of this short but she trusts comprehensive work, has endeavored to combine both economy, and that which would be agreeable to the palate, but she has never suffered the former to supersede the latter.

      Although the mode of cooking is such as is generally practiced by good notable Yankee housekeepers, yet the New England Cook Book is not so local but that it will answer like a modern almanac, without any material alteration for almost any meridian. It is intended for all classes of society and embracing both the plainest and richest cooking, joined to such minuteness of directions as to leave as little as possible to the judgment of the practitioner, proving to the unskilled quite a desideratum, while in the hands of the head of the culinary department, it will prevent that incessant running to and fro for directions, with which housekeepers' patience are too often tried. The experienced cook may smile at the simplicity and minuteness of some of the receipts, yet if she has witnessed as much good food spoiled by improper cooking as the writer of these receipts, she will not think she has been unnecessarily plain. In regard to the seasoning of food, it has been found impossible to give any exact rules, as so much depends on the quality of the food and seasoning.

      The cook should be careful not to have the natural flavor of the food overpowered by the seasoning, and where a variety of spices are used, no one should predominate over the other.

      Measuring has been adopted as far as practicable, in preference to weighing, on account of its being more convenient. As many people have not a set of measures, it has been thought best to use such utensils as every one has, viz. tumblers, tea cups, wine glasses, &c. but as they may be thought rather too indefinite by some, the exact quantity will here be stated; most tumblers are a good half pint measure, wine glasses usually hold half a gill, and table spoons the fifth of a gill; by tea cups are meant the old fashioned ones, which hold very little over a gill.

      In conclusion the writer would give her sincere thanks, to those of her friends who have kindly furnished her with many of their choice and rare receipts, and to the public she would not add any thing more in its favor, being strongly impressed with the truth of the adage, that the proof of the pudding is in the eating.

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      To be in perfection meat should be kept several 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. In summer meat should be kept in a cool airy place, away from the flies, and if there is any danger of its spoiling sprinkle a little salt over it. When meat is frozen it should be put in cold water and remain in it till the frost is entirely out, if there is any frost in it when put to the fire, it will be impossible to cook it well. Fresh meat should not be put into the pot until the water boils. When meat is too salt, soak it in lukewarm water for several hours, change the water before boiling it. Meat should boil gently with just water enough to cover it, and the side that is to go up on the table should be put down in the pot, as the scum that rises makes the meat look dark, it should be taken off as soon as it rises. The liquor in which all kinds of fresh meat is boiled, makes good soup.

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      The tender loin and first and second cuts of the rack are the best roasting pieces, the third and fourth cuts are good. The lower part of a rack of beef should be cut off as it prevents the meat from roasting thoroughly. When the beef is put to the fire to roast a little salt should be sprinkled on it, and the bony side turned towards the fire, when the ribs get well heated through, turn the meat, put it to a brisk fire and baste it frequently till done. If the meat is a thick piece allow fifteen minutes to each pound, to roast it in, if thin less time will be required.

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      The tender loin is the best piece for broiling, that from the shoulder clod or from the round is good and comes much cheaper. Beef before broiling if not very tender, should be laid on a board and pounded. Wash it in cold water, and broil it on a hot bed of coals, the quicker it is cooked without being burnt the better it is. Cut up about quarter of a pound of butter for 7 or 8 lbs. of beef, put the pieces into a platter and when the steak is done, lay it on the butter, pepper and salt it on both sides.

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      The round of beef is the best piece to alamode. The shoulder clod is good and comes cheaper, it is also good stewed without any spices. For five lbs. of beef soak about a pound of bread in cold water, when soft drain off the water, mash the bread fine, put in a piece of butter, half the size of a hen's egg, together with half a tea spoonful of salt, the same quantity of mace, pepper, and cloves, also a couple of eggs and a table spoonful of flour, mix the whole well together, then cut gashes in the beef, and fill them with half of the dressing, put it in a bake pan with boiling water, enough to cover it. The bake pan lid should be just hot enough to scorch flour, put a few coals and ashes on the top, let it stew constantly for two hours, then place the reserved dressing on top of the meat, put in a piece of butter of the size of a hen's egg, heat the bake pan lid till hot enough to brown the dressing, stew it an hour and a half longer. When you have taken up the meat, if the gravy is not thick enough, mix a tea spoonful or two of flour with a little water, and stir it in, put in a couple of wine glasses of white wine, and a small piece of butter.

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      The best way to cook liver, is to pour boiling water on it, dip it in salt and water, then broil it till nearly done, with two or three slices of salt pork previously dipped in flour, cut up the meat and pork into strips about two inches long, lay the whole into a pan with a little water, salt and pepper, put in a little butter, stew it four or five minutes. It is more economical to fry or broil it, but it is not as nice.

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      To every gallon of cold water, put a quart of rock salt, an oz. of salt petre, a quarter of a lb. of sugar and a couple of table spoonsful of blown salt. (Some people use molasses instead of sugar but it is not as good). No boiling is necessary, put your beef in the brine, as long as any salt remains at the bottom of the brine it is strong enough. Whenever any scum rises, the brine should be scalded, skimmed and more sugar, salt and salt petre put in. When a piece of beef is put in the brine a little salt should be added, and if the weather is warm cut gashes in the beef, and fill them with salt. Keep a heavy weight on the beef in order to keep it under the brine. The top of the weight is a good place to keep fresh meat from spoiling in hot weather. In very hot weather, it is difficult to corn beef in cold brine before it spoils, on this account it is a good plan to corn it in the pot, it is done in the following manner, to six or eight lbs. of beef put a tea cup of salt, sprinkle flour on the side that is to go up on the table and put it down in the pot, without any water in it, then turn in cold water enough to cover it, boil it two hours then fill up the pot and boil it an hour and a half longer.

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