Miss Leslie's Lady's New Receipt-Book, 3rd ed. A Useful Guide for Large or Small Families, Containing Directions for Cooking, Preserving, Pickling...

Transcriber’s Note

Obvious typographical errors have been corrected. A list of corrections
is found at the end of the text. Inconsistencies in spelling and
hyphenation have been maintained. A list of inconsistently spelled and
hyphenated words is found at the end of the text. Footnotes have been
moved to follow the recipes in which they appear.




  MISS LESLIE’S

  LADY’S NEW RECEIPT-BOOK;

  A Useful Guide for Large or Small Families,

  CONTAINING DIRECTIONS FOR

  COOKING, PRESERVING, PICKLING,

  AND

  PREPARING THE FOLLOWING ARTICLES ACCORDING TO THE MOST
  NEW AND APPROVED RECEIPTS, VIZ.:

  SOUPS,
  FISH,
  MEATS,
  VEGETABLES,
  POULTRY,
  OYSTERS,
  GAME,
  PUDDINGS,
  PIES,
  TARTS,
  CUSTARDS,
  ICE CREAMS,
  BLANC-MANGE,
  CAKES,
  CONFECTIONARY,
  SWEETMEATS,
  JELLIES,
  SYRUPS,
  CORDIALS,
  CANDIES,
  PERFUMERY, ETC.

  THIRD EDITION, ENLARGED,

  WITH ONE HUNDRED AND TWENTY ADDITIONAL RECEIPTS FOR PREPARING
  FARINA, INDIAN MEAL, FANCY TEA CAKE, MARMALADES, ETC.
  BEING A SEQUEL TO HER “COMPLETE COOKERY.”

  “Let these receipts be fairly and faithfully tried, and I trust that
  few, if any, will cause disappointment in the result.”--_Preface_

  PHILADELPHIA:
  A. HART, LATE CAREY & HART
  1850.




  ENTERED according to Act of Congress, in the year 1850, by
  A. HART,
  in the Clerk’s Office of the District Court for the Eastern District
  of Pennsylvania.

  Printed by T. K. & P. G. Collins.




PREFACE.


The present volume is designed as a sequel to my book, entitled
“Directions for Cookery in all its Branches.” Since the first appearance
of that work, I have introduced into the new editions so many
improvements and additional receipts that its size can no longer be
conveniently increased. While obtaining fresh accessions of valuable
knowledge on this and other subjects connected with the domestic
improvement of my young countrywomen, I have been induced to note down,
as they presented themselves, these new items of information. And I now
offer them, arranged in due form, to that most efficient of all patrons,
the public.

Families who possess the means and the inclination to keep an excellent
table, and to entertain their guests in a handsome and liberal manner,
will, most probably, find in this book and its predecessor all that may
be wanted for such purposes. A large number of these new receipts are of
French origin; obtained from French cooks, or from persons instructed by
them. And I have endeavoured to render the directions as intelligible
and practicable as possible; so as to be easily understood, and easily
followed. I have not thought it necessary to give their titles in
French, as foreign designations can rarely be comprehended, or indeed
accurately pronounced, except by those who are familiar with the
language. Let these and the other receipts be fairly and faithfully
tried, and I trust that few, if any, will cause disappointment in the
result.

  ELIZA LESLIE.

  _Philadelphia, Oct. 15th, 1846._




GENERAL CONTENTS.


                     Page

  SOUPS, &C.                               9
  FISH, &C.                               19
  VEGETABLES, &C.                         38
  MEATS, &C.                              58
  POULTRY, GAME, &C.                      88
  PUDDINGS, &C.                          107
  SWEETMEATS, &C.                        165
  BREAKFAST AND TEA CAKES                186
  CAKES, &C.                             193
  DOMESTIC LIQUORS, &C.                  230
  PERFUMERY, REMEDIES, &C.               252
  LAUNDRY-WORK, NEEDLE-WORK, &C.         297
  BREAKFASTS, DINNERS, SUPPERS, &C.      365
  ADDITIONAL RECEIPTS                    395
  THE INDIAN MEAL BOOK                   455
  INDEX                                  495
  INDEX TO ADDITIONAL RECEIPTS           503




WEIGHT AND MEASURE.


  Wheat flour             one pound of 16 ounces  is one quart.
  Indian meal             one pound 2 ounces      is one quart.
  Butter, when soft,      one pound 1 ounce       is one quart.
  Loaf-sugar, broken up,  one pound               is one quart.
  White sugar, powdered,  one pound 1 ounce       is one quart.
  Best brown sugar        one pound 2 ounces      is one quart.
  Eggs                    ten eggs             weigh one pound.


LIQUID MEASURE.

  Four large table-spoonfuls      are          half a jill.
  Eight large table-spoonfuls     are          one jill.
  Two jills                       are          half a pint.
  A common-sized tumbler          holds        half a pint.
  A common-sized wine-glass       holds about  half a jill.
  Two pints                       are          one quart.
  Four quarts                     are          one gallon.

About twenty-five drops of any thin liquid will fill a common-sized
tea-spoon.

Four table-spoonfuls will generally fill a common