The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

EVE'S PUDDING. Grate three quarters of a pound of bread; mix it with the same quantity of shred suet, the same of apples, and also of currants. Mix with these the whole of four eggs, and the rind of half a lemon shred fine. Put it into a shape, and boil it three hours. Serve with pudding sauce, the juice of half a lemon, and a little nutmeg.

EXERCISE. Whether man were originally intended for labour or not, it is evident from the human structure, that exercise is not less necessary than food, for the preservation of health. It is generally seen among the labouring part of the community, that industry places them above want, and activity serves them instead of physic. It seems to be the established law of the animal creation, that without exercise no creature should enjoy health, or be able to find subsistence. Every creature, except man, takes as much of it as is necessary: he alone deviates from this original law, and suffers accordingly. Weak nerves, and glandular obstructions, which are now so common, are the constant companions of inactivity. We seldom hear the active or laborious complain of nervous diseases: indeed many have been cured of them by being reduced to the necessity of labouring for their own support. This shews the source from which such disorders flow, and the means by which they may be prevented. It is evident that health cannot be enjoyed where the perspiration is not duly carried on; but that can never be the case where exercise is neglected. Hence it is that the inactive are continually complaining of pains of the stomach, flatulencies, and various other disorders which cannot be removed by medicine, but might be effectually cured by a course of vigorous exercise. But to render this in the highest degree beneficial, it should always be taken in the open air, especially in the morning, while the stomach is empty, and the body refreshed with sleep. The morning air braces and strengthens the nerves, and in some measure answers the purpose of a cold bath. Every thing that induces people to sit still, except it be some necessary employment, ought to be avoided; and if exercise cannot be had in the open air, it should be attended to as far as possible within doors. Violent exertions however are no more to be recommended than inactivity; for whatever fatigues the body, prevents the benefit of exercise, and tends to weaken rather than strengthen it. Fast walking, immediately before or after meals, is highly pernicious, and necessarily accelerates the circulation of the blood, which is attended with imminent danger to the head or brain. On the other hand, indolence not only occasions diseases, and renders men useless to society, but it is the parent of vice. The mind, if not engaged in some useful pursuit, is constantly in search of ideal pleasures, or impressed with the apprehension of some imaginary evil; and from these sources proceed most of the miseries of mankind. An active life is the best guardian of virtue, and the greatest preservative of health.

F

Facsimiles. To produce a facsimile of any writing, the pen should be made of glass enamel, the point being small and finely polished, so that the part above the point may be large enough to hold as much or more ink than a common writing pen. A mixture of equal parts of Frankfort black, and fresh butter, is now to be smeared over sheets of paper, and is to be rubbed off after a certain time. The paper thus smeared is to be pressed for some hours, taking care to have sheets of blotting paper between each of the sheets of black paper. When fit for use, writing paper is put between sheets of blackened paper, and the upper sheet is to be written on, with common ink, by the glass or enamel pen. By this method, not only the copy is obtained on which the pen writes, but also two or more, made by means of the blackened paper.

FAMILY PIES. To make a plain trust for pies to be eaten hot, or for fruit puddings, cut some thin slices of beef suet, lay them in some flour, mix it with cold water, and roll it till it is quite soft. Or make a paste of half a pound of butter or lard, and a pound and a half of flour. Mix it with water, work it up, roll it out twice, and cover the dish with it.

FAMILY WINE. An excellent compound wine, suited to family use, may be made of equal parts of red, white, and black currants, ripe cherries and raspberries, well bruised, and mixed with soft water, in the proportion of four pounds of fruit to one gallon of water. When strained and pressed, three pounds of moist sugar are to be added to each gallon of liquid. After standing open for three days, during which it is to be stirred frequently, it is to be put into a barrel, and left for a fortnight to work, when a ninth part of brandy is to be added, and the whole bunged down. In a few months it will be a most excellent wine.

FATTING FOWLS. Chickens or fowls may be fatted in four or five days, by setting some rice over the fire with skimmed milk, as much as will serve for one day. Let it boil till the rice is quite swelled, and add a tea-spoonful of sugar. Feed them three times a day, in common pans, giving them only as much as will quite fill them at once. Before they are fed again, set the pans in water, that no sourness may be conveyed to the fowls, as that would prevent their fattening. Let them drink clean water, or the milk of the rice; but when rice is given them, after being perfectly soaked, let as much of the moisture as possible be drawn from it. By this method the flesh will have a clean whiteness, which no other food gives; and when it is considered how far a pound of rice will go, and how much time is saved by this mode, it will be found nearly as cheap as any other food, especially if it is to be purchased. The chicken pen should be cleaned every day, and no food given for sixteen hours before poultry is to be killed.

FAWN. A fawn, like a sucking pig, should be dressed almost as soon as it is killed. When very young, it is trussed, stuffed, and spitted the same as a hare. But they are better eating when of the size of a house lamb, and then roasted in quarters: the hind quarter is most esteemed. The meat must be put down to a very quick fire, and either basted all the time it is roasting, or be covered with sheets of fat bacon. When done, baste it with butter, and dredge it with a little salt and flour, till a nice froth is set upon it. Serve it up with venison sauce. If a fawn be half roasted as soon as received, and afterwards made into a hash, it will be very fine.

FEAR. Sudden fear, or an unexpected fright, often produces epileptic fits, and other dangerous disorders. Many young people have lost their lives or their senses by the foolish attempts of producing violent alarm, and the mind has been thrown into such disorders as never again to act with regularity. A settled dread and anxiety not only dispose the body to diseases, but often render those diseases fatal, which a cheerful mind would overcome; and the constant dread of some future evil, has been known to bring on the very evil itself. A mild and sympathizing behaviour towards the afflicted will do them more good than medicine, and he is the best physician and the best friend who administers the consolation of hope.

FEATHERS. Where poultry is usually sold ready picked, the feathers which occasionally come in small quantities are neglected; but care should be taken to put them into a clean tub, and as they dry to change them into paper bags, in small quantities. They should hang in a dry kitchen to season; fresh ones must not be added to those in part dried, or they will occasion a musty smell, but they should go through the same process. In a few months they will be fit to add to beds, or to make pillows, without the usual mode of drying them in a cool oven, which may be pursued if they are wanted before five or six months.

FEATHERS CLEANED. In order to clear feathers from animal oil, dissolve a pound of quick lime in a gallon of clear water; and pour off the clear lime-water for use, at the time it is wanted. Put the feathers to be cleaned in a tub, and add to them a sufficient quantity of the clear lime-water, so as to cover them about three inches. The feathers, when thoroughly moistened, will sink down, and should remain in the lime-water for three or four days; after which, the foul liquor should be separated from them by laying them on a sieve. They are afterwards to be washed in clean water, and dried on nets, the meshes being about the same fineness as those of cabbage nets. They must be shaken from time to time on the nets; as they dry, they will fall through the meshes, and are to be collected for use. The admission of air will be serviceable in the drying, and the whole process may be completed in about three weeks. The feathers, after being thus prepared, want nothing farther than beating, to be used either for beds, bolsters, pillows, or cushions.

FEET. To prevent corns from growing on the feet, wear easy shoes, and bathe the feet often in lukewarm water, with a little salt and potash dissolved in it. The corn itself may be completely destroyed by rubbing it daily with a little caustic solution of potash, till a soft and flexible skin is formed. For chilblains, soak the feet in warm bran and water and rub them well with flour of mustard. This should be done before the chilblains begin to break.

FENNEL SAUCE. Boil fennel and parsley, tied together in a bunch; chop it small, and stir it up with melted butter. This sauce is generally eaten with mackarel.

FEVER DRINK. To make a refreshing drink in a fever, put into a stone jug a little tea sage, two sprigs of balm, and a small quantity of wood sorrel, having first washed and dried them. Peel thin a small lemon, and clear from the white; slice it, and put in a bit of the peel. Then pour in three pints of boiling water, sweeten, and cover it close. – Another drink. Wash extremely well an ounce of pearl barley; shift it twice, then put to it three pints of water, an ounce of sweet almonds beaten fine, and a bit of lemon peel. Boil the liquor smooth, put in a little syrup of lemons, and capillaire. – Another way is to boil three pints of water with an ounce and a half of tamarinds, three ounces of currants, and two ounces of stoned raisins, till nearly a third is consumed. Strain it on a bit of lemon peel, which should be removed in the course of an hour, or it will infuse a bitter taste.

FILLET OF VEAL. Stuff it well under the udder, at the bone, and quite through to the shank. Put it into the oven, with a pint of water under it, till it comes to a fine brown. Then put it in a stewpan with three pints of gravy, and stew it quite tender. Add a tea-spoonful of lemon pickle, a large spoonful of browning, one of ketchup, and a little cayenne; thicken it with a bit of butter rolled in flour. Put the veal in a dish, strain the gravy over it, and lay round it forcemeat balls. Garnish with pickle and lemon.

FINE CAKE. To make an excellent cake, rub two pounds of fine dry flour with one of butter, washed in plain and then in rose water. Mix with it three spoonfuls of yeast, in a little warm milk and water. Set it to rise an hour and a half before the fire, and then beat into it two pounds of currants, carefully washed and picked, and one pound of sifted sugar. Add four ounces of almonds, six ounces of stoned raisins chopped fine, half a nutmeg, cinnamon, allspice, and a few cloves, the peel of a lemon shred very fine, a glass of wine, one of brandy, twelve yolks and whites of eggs beat separately, with orange, citron, and lemon. Beat them up well together, butter the pan, and bake in a quick oven. – To make a still finer cake, wash two pounds and a half of fresh butter in water first, and then in rose water, and beat the butter to a cream. Beat up twenty eggs, yolks and whites, separately, half an hour each. Have ready two pounds and a half of the finest flour well dried and kept hot, likewise a pound and a half of loaf sugar pounded and sifted, an ounce of spice in very fine powder, three pounds of currants nicely cleaned and dry, half a pound of almonds blanched, and three quarters of a pound of sweetmeats cut small. Let all be kept by the fire, and mix the dry ingredients. Pour the eggs strained to the butter, mix half a glass of sweet wine with a full glass of brandy, and pour it to the butter and eggs, mixing them well together. Add the dry ingredients by degrees, and beat them together thoroughly for a great length of time. Having prepared and stoned half a pound of jar raisins, chopped as fine as possible, mix them carefully, so that there shall be no lumps, and add a tea-cupful of orange flower water. Beat the ingredients together a full hour at least. Have a hoop well buttered, or a tin or copper cake-pan; take a white paper, doubled and buttered, and put in the pan round the edge, if the cake batter fill it more than three parts, for space should be allowed for rising. Bake it in a quick oven: three hours will be requisite.

FINE CRUST. For orange cheesecakes, or sweetmeats, when intended to be particularly nice, the following fine crust may be prepared. Dry a pound of the finest flour and mix with it three ounces of refined sugar. Work up half a pound of butter with the hand till it comes to a froth, put the flour into it by degrees, adding the yolks of three and the whites of two eggs, well beaten and strained. If too thin, add a little flour and sugar to make it fit to roll. Line some pattipans, and fill them: a little more than fifteen minutes will bake them. Beat up some refined sugar with the white of an egg, as thick as possible, and ice the articles all over as soon as they are baked. Then return them to the oven to harden, and serve them up cold, with fresh butter. Salt butter will make a very fine flaky crust, but if for mince pies, or any sweet things, it should first be washed.

FIRE ARMS. The danger of improperly loading fire arms chiefly arises from not ramming the wadding close to the powder; and then when a fowling-piece is discharged, it is very likely to burst in pieces. This circumstance, though well known, is often neglected, and various accidents are occasioned by it. Hence when a screw barrel pistol is to be loaded, care should be taken that the cavity for the powder be entirely filled with it, so as to leave no space between the powder and the ball. For the same reason, if the bottom of a large tree is to be shivered with gunpowder, a space must be left between the charge and the wadding, and the powder will tear it asunder. But considering the numerous accidents that are constantly occurring, from the incautious use of fire arms, the utmost care should be taken not to place them within the reach of children or of servants, and in no instance to lay them up without previously drawing the charge.

FIRE IRONS. To preserve them from rust, when not in use, they should be wrapped up in baize, and kept in a dry place. Or to preserve them more effectually, let them be smeared over with fresh mutton suet, and dusted with unslaked lime, pounded and tied up in muslin. Irons so prepared will keep many months. Use no oil for them at any time, except a little salad oil, there being water in all other, which would soon produce rust.

FIRMITY. To make Somersetshire firmity, boil a quart of fine wheat, and add by degrees two quarts of new milk. Pick and wash four ounces of currants, stir them in the jelly, and boil them together till all is done. Beat the yolks of three eggs, and a little nutmeg, with two or three spoonfuls of milk, and add to the boiling. Sweeten the whole, and serve it in a deep dish, either warm or cold.

FISH. In dressing fish of any kind for the table, great care is necessary in cleaning it. It is a common error to wash it too much, and by this means the flavour is diminished. If the fish is to be boiled, after it is cleaned, a little salt and vinegar should be put into the water, to give it firmness. Codfish, whiting, and haddock, are far better if a little salted, and kept a day; and if the weather be not very hot, they will be good two days. When fish is cheap and plentiful, and a larger quantity is purchased than is immediately wanted, it would be proper to pot or pickle such as will bear it, or salt and hang it up, or fry it a little, that it may serve for stewing the next day. Fresh water fish having frequently a muddy smell and taste, should be soaked in strong salt and water, after it has been well cleaned. If of a sufficient size, it may be scalded in salt and water, and afterwards dried and dressed. Fish should be put into cold water, and set on the fire to do very gently, or the outside will break before the inner part is done. Crimp fish is to be put into boiling water; and when it boils up, pour in a little cold water to check extreme heat, and simmer it a few minutes. The fish plate on which it is done, may be drawn up, to see if it be ready, which may be known by its easily separating from the bone. It should then be immediately taken out of the water, or it will become woolly. The fish plate should be set crossways over the kettle, to keep hot for serving; and a clean cloth over the fish, to prevent its losing its colour. Small fish nicely fried, covered with egg and crumbs, make a dish far more elegant than if served plain. Great attention is required in garnishing fish, by using plenty of horseradish, parsley, and lemon. When well done, and with very good sauce, fish is more attended to than almost any other dish. The liver and roe should be placed on the dish in order that they may be distributed in the course of serving. – If fish is to be fried or broiled, it must be dried in a nice soft cloth, after it is well cleaned and washed. If for frying, smear it over with egg, and sprinkle on it some fine crumbs of bread. If done a second time with the egg and bread, the fish will look so much the better. Put on the fire a stout fryingpan, with a large quantity of lard or dripping boiling hot, plunge the fish into it, and let it fry tolerably quick, till the colour is of a fine brown yellow. If it be done enough before it has obtained a proper degree of colour, the pan must be drawn to the side of the fire. Take it up carefully, and either place it on a large sieve turned upwards, and to be kept for that purpose only, or on the under side of a dish to drain. If required to be very nice, a sheet of writing paper must be placed to receive the fish, that it may be free from all grease; it must also be of a beautiful colour, and all the crumbs appear distinct. The same dripping, adding a little that is fresh, will serve a second time. Butter gives a bad colour, oil is the best, if the expense be no objection. Garnish with a fringe of fresh curled parsley. If fried parsley be used, it must be washed and picked, and thrown into fresh water; when the lard or dripping boils, throw the parsley into it immediately from the water, and instantly it will be green and crisp, and must be taken up with a slice. – If fish is to be broiled, it must be seasoned, floured, and laid on a very clean gridiron, which when hot, should be rubbed with a bit of suet, to prevent the fish from sticking. It must be broiled over a very clear fire, that it may not taste smoky; and not too near, that it may not be scorched.

FISH GRAVY. Skin two or three eels, or some flounders; gut and wash them very clean, cut them into small pieces, and put them into a saucepan. Cover them with water, and add a little crust of toasted bread, two blades of mace, some whole pepper, sweet herbs, a piece of lemon peel, an anchovy or two, and a tea-spoonful of horse-radish. Cover the saucepan close, and let it simmer; then add a little butter and flour, and boil with the above.

FISH PIE. To make a fine fish pie, boil two pounds of small eels. Cut the fins quite close, pick off the flesh, and return the bones into the liquor, with a little mace, pepper, salt, and a slice of onion. Then boil it till it is quite rich, and strain it. Make forcemeat of the flesh, with an anchovy, a little parsley, lemon peel, salt, pepper, and crumbs, and four ounces of butter warmed. Lay it at the bottom of the dish: then take the flesh of soles, small cod, or dressed turbot, and rub it with salt and pepper. Lay this on the forcemeat, pour on the gravy, and bake it. If cod or soles are used, the skin and fins must be taken off.

FISH SAUCE. Put into a very nice tin saucepan a pint of port wine, a gill of mountain, half a pint of fine walnut ketchup, twelve anchovies with the liquor that belongs to them, a gill of walnut pickle, the rind and juice of a large lemon, four or five shalots, a flavour of cayenne, three ounces of scraped horse-radish, three blades of mace, and two tea-spoonfuls of made mustard. Boil it all gently, till the rawness goes off, and put it into small bottles for use. Cork them very close and seal the top. – Or chop two dozen of anchovies not washed, and ten shalots, and scrape three spoonfuls of horseradish. Then add ten blades of mace, twelve cloves, two sliced lemons, half a pint of anchovy liquor, a quart of hock or Rhenish wine, and a pint of water. Boil it down to a quart, and strain it off. When cold, add three large spoonfuls of walnut ketchup, and put the sauce into small bottles well corked. – To make fish sauce without butter, simmer very gently a quarter of a pint of vinegar, and half a pint of soft water, with an onion. Add four cloves, and two blades of mace, slightly bruised, and half a tea-spoonful of black pepper. When the onion is quite tender, chop it small with two anchovies, and set the whole on the fire to boil for a few minutes, with a spoonful of ketchup. Prepare in the mean time the yolks of three fresh eggs, well beaten and strained, and mix the liquor with them by degrees. When all are well mixed, set the saucepan over a gentle fire, keeping a bason in one hand, to toss the sauce to and fro in, and shake the saucepan over the fire, that the eggs may not curdle. Do not let it boil, only make the sauce hot enough to give it the thickness of melted butter. – Fish sauce à la Craster, is made in the following manner. Thicken a quarter of a pound of butter with flour, and brown it. Add a pound of the best anchovies cut small, six blades of pounded mace, ten cloves, forty corns of black pepper and allspice, a few small onions, a faggot of sweet herbs, consisting of savoury, thyme, basil, and knotted marjoram, also a little parsley, and sliced horse-radish. On these pour half a pint of the best sherry, and a pint and a half of strong gravy. Simmer all gently for twenty minutes, then strain it through a sieve, and bottle it for use. The way of using it is, to boil some of it in the butter while melting.

FLANNELS. In order to make flannels keep their colour and not shrink, put them into a pail, and pour on boiling water. Let them lie till cold, before they are washed.

FLAT BEER. Much loss is frequently sustained from beer growing flat, during the time of drawing. To prevent this, suspend a pint or more of ground malt in it, tied up in a large bag, and keep the bung well closed. The beer will not then become vapid, but rather improve the whole time it is in use.

FLAT CAKES. Mix two pounds of flour, one pound of sugar, and one ounce of carraways, with four or five eggs, and a few spoonfuls of water. Make all into a stiff paste, roll it out thin, cut it into any shape, and bake on tins lightly floured. While baking, boil to a thin syrup a pound of sugar in a pint of water. When both are hot, dip each cake into the syrup, and place them on tins to dry in the oven for a short time. When the oven is a little cooler, return them into it, and let them remain there four or five hours. Cakes made in this way will keep good for a long time.

FLAT FISH. Flounders, plaice, soles, and other kinds of flat fish, are good boiled. Cut off the fins, draw and clean them well, dry them with a cloth, and boil them in salt and water. When the fins draw out easily, they are done enough. Serve them with shrimp, cockle, or mustard sauce, and garnish with red cabbage.

FLATULENCY. Wind in the stomach, accompanied with pain, is frequently occasioned by eating flatulent vegetables, or fat meat, with large draughts of beverage immediately afterwards, which turn rancid on the stomach; and of course, these ought to be avoided. Hot tea, turbid beer, and feculent liquors will have the same effect. A phlegmatic constitution, or costiveness, will render the complaint more frequent and painful. Gentle laxatives and a careful diet are the best remedy; but hot aromatics and spirituous liquors should be avoided.

FLEAS. Want of cleanliness remarkably contributes to the production of these offensive insects. The females of this tribe deposit their eggs in damp and filthy places, within the crevices of boards, and on rubbish, when they emerge in the form of fleas in about a month. Cleanliness, and frequent sprinkling of the room with a simple decoction of wormwood, will soon exterminate the whole breed of these disagreeable vermin; and the best remedy to expel them from bed clothes is a bag filled with dry moss, the odour of which is to them extremely offensive. Fumigation with brimstone, or the fresh leaves of pennyroyal sewed in a bag, and laid in the bed, will also have the desired effect. Dogs and cats may be effectually secured from the persecutions of these vermin, by occasionally anointing their skin with sweet oil, or oil of turpentine; or by rubbing into their coats some Scotch snuff. But if they be at all mangy, or their skin broken, the latter would be very painful and improper.