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1 My instructress, the late Mrs. Goodfellow, remarked, in allusion to the dullness or silliness of some of her pupils, "It requires a head even to make cakes."[A]
INTRODUCTORY HINTS.
WEIGHTS AND MEASURES.
We recommend to all families that they should keep in the house a pair of scales, (one of the scales deep enough to hold flour, sugar, &c., conveniently,) and a set of tin measures; as accuracy in proportioning the ingredients is indispensable to success in cookery. It is best to have the scales permanently fixed to a small beam projecting (for instance) from one of the shelves of the store-room. This will preclude the frequent inconvenience of their getting twisted, unlinked, and otherwise out of order; a common consequence of putting them in and out of their box, and carrying them from place to place. The weights (of which there should be a set from two pounds to a quarter of an ounce) ought carefully to be kept in the box, that none of them may be lost or mislaid.
A set of tin measures (with small spouts or lips) from a gallon down to half a jill, will be found very convenient in every kitchen; though common pitchers, bowls, glasses, &c. may be substituted. It is also well to have a set of wooden measures from a bushel to a quarter of a peck.
Let it be remembered, that of liquid measure—
Two jills are half a pint.
Two pints—one quart.
Four quarts—one gallon.
Of dry measure—
Half a gallon is a quarter of a peck.
One gallon—half a peck.
Two gallons—one peck.
Four gallons—half a bushel.
Eight gallons—one bushel.
About twenty-five drops of any thin liquid will fill a common sized tea-spoon.
Four table-spoonfuls or half a jill, will fill a common wine glass.
Four wine glasses will fill a half-pint or common tumbler, or a large coffee-cup.
A quart black bottle holds in reality about a pint and a half.
Of flour, butter, sugar, and most articles used in cakes and pastry, a quart is generally about equal in quantity to a pound avoirdupois, (sixteen ounces.) Avoirdupois is the weight designated throughout this book.
Ten eggs generally weigh one pound before they are broken.
A table-spoonful of salt is generally about one ounce.
GENERAL CONTENTS.
| Page | |
| Soups; including those of Fish | 13 |
| Fish; various ways of dressing | 42 |
| Shell Fish; Oysters, Lobsters, Crabs, &c. | 57 |
| Beef; including pickling and smoking it | 68 |
| Veal | 93 |
| Mutton and Lamb | 106 |
| Pork; including Bacon, Sausages, &c. | 114 |
| Venison; Hares, Rabbits, &c. | 133 |
| Poultry and Game | 140 |
| Gravy and Sauces | 162 |
| Store Fish Sauces; Catchups, &c. | 171 |
| Flavoured Vinegars | 179 |
| Vegetables; including Indian Corn, Tomatas, Mushrooms, &c. | 183 |
| Eggs; usual ways of dressing, including Omelets | 206 |
| Pickling | 212 |
| Sweetmeats; including Preserves and Jellies | 230 |
| Pastry and Puddings; also Pancakes, Dumplings, Custards, &c. | 272 |
| Syllabubs; also Ice Creams and Blancmange | 318 |
| Cakes; including various sweet Cakes and Gingerbread | 334 |
| Warm Cakes for Breakfast and Tea; also, Bread, Yeast, Butter, Cheese, Tea, Coffee, &c. | 367 |
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