User:Womble/American Cookery

Here's a list to add: from American Cookery by Amelia Simmons

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 * 1) How to choose Flesh_.
 * 2) Mutton, grass-fed, is good two or three years old.
 * 3) Lamb, if under six months is rich, and no danger of imposition; it
 * 4) Veal_, is soon lost--great care therefore is necessary in purchasing.
 * 5) Pork_, is known by its size, and whether properly fattened by its
 * 6) To make the best Bacon_.
 * 7) Fish, how to choose the best in market_.
 * 8) Salmon_, the noblest and richest fish taken in fresh water--the
 * 9) Shad_, contrary to the generally received opinion are not so much
 * 10) Perch and Roach_, are noble pan fish, the deeper the water from
 * 11) Eels_, though taken from muddy bottoms, are best to jump in the pan.
 * 12) Poultry--how to choose_.
 * 13) Hen Turkey_, is higher and richer flavor'd, easier fattened and
 * 14) Dunghill Fowls_, are from their frequent use, a tolerable proof of
 * 15) Chickens_, of either kind are good, and the yellow leg'd the best,
 * 16) Capons_, if young are good, are known by short spurs and smooth legs.
 * 17) A [[Goose_, if young, the bill will be yellow, and will have but few
 * 18) Ducks_, are similar to geese.
 * 19) Wild Ducks_, have redder pads, and smaller than the tame ones,
 * 20) Wood Cocks_, ought to be thick, fat and flesh firm, the nose dry, and
 * 21) Snipes_, if young and fat, have full veins under the wing, and are
 * 22) Partridges_, if young, will have black bills, yellowish legs; if old,
 * 23) Pigeons_, young, have light red legs, and the flesh of a colour, and
 * 24) Hares_, are white flesh'd and flexible when new and fresh kill'd; if
 * 25) Leveret_, is like the Hare in every respect, that some are obliged to
 * 26) Rabbits_, the wild are the best, either are good and tender; if old
 * 27) Butter_--Tight, waxy, yellow Butter is better than white or crumbly,
 * 28) Cheese_--The red smooth moist coated, and tight pressed, square edged
 * 29) Eggs_--Clear, thin shell'd, longest oval and sharp ends are best; to
 * 30) Potatoes_, take rank for universal use, profit and easy acquirement.
 * 31) Seed Ball_, which grows on the tine. The manner of their managing it
 * 32) Onions_--The Madeira white is best in market, esteemed softer
 * 33) Beets_, grow on any ground, but best on loom, or light gravel
 * 34) Parsnips_, are a valuable root, cultivated best in rich old grounds,
 * 35) Carrots_, are managed as it respects plowing and rich ground,
 * 36) Garlicks_, tho' used by the French, are better adapted to the uses of
 * 37) Asparagus_--The mode of cultivation belongs to gardening; your
 * 38) Parsley_, of the three kinds, the thickest and branchiest is the
 * 39) Raddish_, _Salmon_ coloured is the best, _purple_ next
 * 40) Artichokes_--The Jerusalem is best, are cultivated like potatoes,
 * 41) Horse Raddish_, once in the garden, can scarcely ever be totally
 * 42) Cucumbers_, are of many kinds; the prickly is best for pickles, but
 * 43) Melons_--The Water Melons is cultivated on sandy soils only, above
 * 44) Muskmelons_, are various, the rough skinned is best to eat; the
 * 45) Lettuce_, is of various kinds; the purple spotted leaf is generally
 * 46) Cabbage_, requires a page, they are so multifarious. Note, all
 * 47) The Low Dutch_, only will do in old gardens.
 * 48) The Yellow Savoy_, takes next rank, but will not last so long; all
 * 49) [[BEANS._
 * 50) The [[Clabboard Bean_, is easiest cultivated and collected, are good
 * 51) The [[Windsor Bean_, is an earlier, good string, or shell Bean.
 * 52) Crambury Bean_, is rich, but not universally approved equal to the
 * 53) Frost Bean_, is good only to shell.
 * 54) Six Weeks Bean_, is a yellowish Bean, and early bro't forward, and
 * 55) Lazy Bean_, is tough, and needs no pole.
 * 56) English Bean_, what _they_ denominate the _Horse Bean_, is mealy when
 * 57) The [[small White Bean_, is best for winter use, and excellent.
 * 58) Calivanse_, are run out, a yellow small bush, a black speck or eye,
 * 59) [[Peas_--_Green Peas._
 * 60) The [[Crown Imperial_, takes rank in point of flavor, they blossom,
 * 61) The [[Crown Pea_, is second in richness of flavor.
 * 62) The [[Rondeheval_, is large and bitterish.
 * 63) Early Carlton_, is produced first in the season--good.
 * 64) Marrow Fats_, green, yellow, and is large, easily cultivated, not
 * 65) Sugar Pea_, needs no bush, the pods are tender and good to eat,
 * 66) Spanish Manratto_, is a rich Pea, requires a strong high bush.
 * 67) [[Herbs, useful in Cookery._
 * 68) Thyme_, is good in soups and stuffings.
 * 69) Sweet Marjoram_, is used in Turkeys.
 * 70) Summer Savory_, ditto, and in Sausages and salted Beef, and legs of
 * 71) Sage_, is used in Cheese and Pork, but not generally approved.
 * 72) Parsley_, good in _soups_, and to _garnish roast Beef_, excellent
 * 73) Penny Royal_, is a high aromatic, altho' a spontaneous herb in old
 * 74) Sweet Thyme_, is most useful and best approved in cookery.
 * 75) [[FRUITS._
 * 76) Pears_, There are many different kinds; but the large Bell Pear,
 * 77) Hard Winter Pear_, are innumerable in their qualities, are good in
 * 78) Harvest_ and _[[Summer Pear_ are a tolerable desert, are much improved
 * 79) Apples_, are still more various, yet rigidly retain their own
 * 80) Currants_, are easily grown from shoots trimmed off from old bunches,
 * 81) Black Currants_, may be cultivated--but until they can be dryed, and
 * 82) [[Grapes_, are natural to the climate; grow spontaneously in every
 * 83) [[RECEIPTS._
 * 84) [[To Roast Beef._
 * 85) Roast Mutton._
 * 86) Roast Veal._
 * 87) Roast Lamb._
 * 88) [[To stuff a Turkey._
 * 89) Water Fowls_ require onions.
 * 90) [[To stuff and roast a Turkey, or Fowl._
 * 91) To stuff and roast a [[Goslin._
 * 92) [[To smother a Fowl in Oysters._
 * 93) [[To stuff a Leg of Veal._
 * 94) [[To stuff a leg of Pork to bake or roast._
 * 95) To [[alamode a round of Beef._
 * 96) To alamode a [[round_.
 * 97) To Dress a [[Turtle_.
 * 98) To dress a [[Calve's Head._ Turtle fashion.
 * 99) A [[Stew Pie._
 * 100) Minced Pies_, A Foot Pie.
 * 101) Tongue Pie_.
 * 102) Minced Pie of Beef_.
 * 103) [[Observations_.
 * 104) Apple Pie_.
 * 105) Currant Pies_.
 * 106) A [[buttered apple Pie_.
 * 107) A [[Rice Pudding_.
 * 108) A [[Nice Indian Pudding_.
 * 109) A Nice [[Indian Pudding_.
 * 110) A [[Sunderland Pudding_.
 * 111) A [[Whitpot_.
 * 112) A [[Bread Pudding_.
 * 113) A [[Flour Pudding_.
 * 114) A [[boiled Flour Pudding_.
 * 115) A [[Cream Almond Pudding_.
 * 116) An apple [[Pudding Dumplin_.
 * 117) [[Pears, Plumbs, &c._
 * 118) Potato Pudding_. Baked.
 * 119) Apple Pudding_.
 * 120) Carrot Pudding_.
 * 121) A [[Crookneck, or Winter Squash Pudding_.
 * 122) Pompkin_.
 * 123) Orange Pudding_.
 * 124) A [[Lemon Pudding_.
 * 125) Puff Pastes for Tarts_.
 * 126) A Paste for [[Sweet Meats_.
 * 127) Royal Paste_.
 * 128) Rice Custard_.
 * 129) A [[Rich Custard_.
 * 130) A [[Sick Bed Custard_.
 * 131) Apple Tarts_.
 * 132) Cranberries_.
 * 133) Marmalade_, laid into paste No. 1, baked gently.
 * 134) Apricots_, must be neither pared, cut or stoned, but put in whole,
 * 135) [[Orange or Lemon Tart_.
 * 136) Gooseberry Tart_.
 * 137) Grapes_, must be cut in two and stoned and done like a [[Gooseberry.
 * 138) To make a fine [[Syllabub from the Cow_.
 * 139) A [[Whipt Syllabub_.
 * 140) To make a [[fine Cream_.
 * 141) Lemon Cream_.
 * 142) Raspberry Cream_.
 * 143) Whipt Cream_.
 * 144) A [[Trifle_.
 * 145) Plumb Cake_.
 * 146) Plain Cake_.
 * 147) [[Another_.
 * 148) [[A rich Cake_.
 * 149) Potato Cake_.
 * 150) Johny Cake, or Hoe Cake_.
 * 151) Indian Slapjack_.
 * 152) Loaf Cakes_.
 * 153) [[Another_.
 * 154) [[Another_.
 * 155) [[Another_.
 * 156) [[Another Plain cake_.
 * 157) Cookies_.
 * 158) Molasses Gingerbread_.
 * 159) Gingerbread Cakes_, or butter and sugar Gingerbread.
 * 160) Soft Gingerbread to be baked in pans_.
 * 161) Butter drop do_.
 * 162) Gingerbread_.
 * 163) A cheap [[seed Cake_.
 * 164) Queens Cake_.
 * 165) Pound Cake_.
 * 166) [[Another (called) Pound Cake_.
 * 167) Soft Cakes in little pans_.
 * 168) [[A light Cake to bake in small cups_.
 * 169) Shrewsbury Cake_.
 * 170) Diet Bread_.
 * 171) Biscuit_.
 * 172) Butter Biscuit_.
 * 173) A [[Butter Drop_.
 * 174) For preserving [[Quinces_.
 * 175) For preserving Quinces in [[Loaf Sugar_.
 * 176) For preserving [[Strawberries_.
 * 177) Currants_ and _Cherries_ may be done in the same way, by adding a
 * 178) The [[American Citron_.
 * 179) To keep [[White Bullace, Pears, Plumbs, or Damsons &c. for tarts or
 * 180) [[To make Marmalade_.
 * 181) To preserve [[Mulberries whole_.
 * 182) [[To preserve Goosberries, Damsons, or Plumbs_
 * 183) [[To preserve Peaches_.
 * 184) [[To preserve Apricots_.
 * 185) [[To preserve Cherries_.
 * 186) [[To preserve Raspberries_.
 * 187) [[To preserve Currants_.
 * 188) [[To preserve Plumbs_.
 * 189) To keep [[Damsons_.
 * 190) [[Currant Jelly_.
 * 191) [[To dry Peaches_.
 * 192) To pickle or make [[Mangoes of Melons_.
 * 193) To pickle [[Barberries_.
 * 194) [[To pickle Cucumbers_.
 * 195) Alamode Beef_.
 * 196) For dressing [[Codfish_.
 * 197) [[To boil all kinds of Garden Stuff_.
 * 198) [[To keep Green Peas till Christmas_.
 * 199) To boil [[French Beans_.
 * 200) To boil [[broad Beans_.
 * 201) [[To boil green Peas_.
 * 202) To boil [[Asparagus_.
 * 203) [[To boil Cabbage_.
 * 204) For brewing [[Spruce Beer_.
 * 205) Emptins_.