The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

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. CONTENTS. Page. 1. Meat, 1 2. Roast Beef, 1 3. Beef Steak, 2 4. Alamode Beef, 2 5. Beef Liver, 3 6. To Corn Beef, 3 7. Mutton, 4 8. Veal, 4 9. Veal Cutlets, 4 10. Calf's Head, 5 11. Collops, 5 12. Plaw, 5 13. A Fillet of Veal, 6 14. Lamb, 6 15. Shoulder of Lamb Grilled, 7 16. Lamb's Fry, 7 17. Turkey, 7 18. Goose, 8 19. Chickens, 8 20. Fricassee Chickens, 9 21. Pigeons, 9 22. Ducks, 10 23. Baked Pig, 10 24. Pressed Head, 10 25. Souse, 11 26. Tripe, 11 27. Ham, 11 28. Tongues, 11