Directions for Cookery, in its Various Branches | Page 2

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.
Soups; including those of Fish
Fish; various ways of dressing
Shell Fish; Oysters, Lobsters, Crabs, &c.
Beef; including pickling and smoking it

Veal
Mutton and Lamb
Pork; including Bacon, Sausages, &c.
Venison; Hares, Rabbits, &c.
Poultry and Game
Gravy and Sauces
Store Fish Sauces; Catchups, &c.
Flavoured Vinegars; Mustards & Pepper
Vegetables; including Indian Corn, Tomatas, Mushrooms, &c.
Eggs; usual ways of dressing, including Omelets
Pickling
Sweetmeats; including Preserves and Jellies
Pastry and Puddings; also Pancakes, Dumplings, Custards, &c.,
Syllabubs; also Ice Creams and Blanc-mange
Cakes; including various sweet Cakes and Gingerbread
Warm Cakes for Breakfast and Tea; also, Bread, Yeast, Butter, Cheese,
Tea, Coffee, &c.
Domestic Liquors; including home-made Beer, Wines, Shrub,

Cordials, &c.
Preparations for the Sick
Perfumery

Miscellaneous Receipts
Additional Receipts
Animals used as Butchers' Meat
Index
MISS LESLIE'S COOKERY.
SOUPS.
GENERAL REMARKS.
Always use soft water for making soup, and be careful to
proportion
the quantity of water to that of the meat. Somewhat less than a quart of
water to a pound of meat, is a good rule for common soups. Rich soups,
intended for company, may have a still smaller allowance of water.
Soup should always be made entirely of fresh meat that has not been
previously cooked. An exception to this rule may sometimes be made
in favour of the remains of a piece of roast beef that has been very
much under-done in roasting. This may be
added to a good piece of
raw meat. Cold ham, also, may be occasionally put into white soups.
Soup made of cold meat has always a vapid, disagreeable taste, very
perceptible through all the seasoning, and which nothing indeed can
disguise. Also, it will be of a bad, dingy colour. The juices of the meat
having been exhausted by the first cooking, the undue proportion of
watery liquid renders it, for soup,
indigestible and unwholesome, as
well as unpalatable. As there is little or no nutriment to be derived from
soup made with cold meat, it is better to refrain from using it for this
purpose, and to devote the leavings of the table to some other object.
No person accustomed to really good soup, made from fresh meat, can
ever be deceived in the taste, even when flavoured with wine and spices.
It is not true that French cooks have the art of producing excellent_
soups from cold scraps. There is much _bad
soup to be found in
France, at inferior houses; but good
French cooks are not, as is

generally supposed, really in the practice of concocting any dishes out
of the refuse of the table. And we repeat, that cold meat, even when
perfectly good, and used in a large quantity, has not sufficient
substance to flavour soup, or to render it wholesome.
Soup, however, that has been originally made of raw meat entirely, is
frequently better the second day than the first; provided that it is
re-boiled only for a very short time, and that no additional water is
added to it.
Unless it has been allowed to boil too hard, so as to exhaust the water,
the soup-pot will not require replenishing. When it is found absolutely
necessary to do so, the additional water must be boiling hot when
poured in; if lukewarm or cold, it will entirely spoil the soup.
Every particle of fat should be carefully skimmed from the
surface.
Greasy soup is disgusting and unwholesome. The lean of meat is much
better for soup than the fat.
Long and slow boiling is necessary to extract the strength from the
meat. If boiled fast over a large fire, the meat becomes hard and tough,
and will not give out its juices.
Potatoes, if boiled in the soup, are thought by some to render it
unwholesome, from the opinion that the water in which potatoes have
been cooked is almost a poison. As potatoes are a part of every dinner,
it is very easy to take a few out of the pot in which they have been
boiled by themselves, and to cut them up and add them to the soup just
before it goes to table.
The cook should season the soup but