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<head>[Copied Jan 24<hi rend='superscript'>th</hi>:1796]</head><lb/><head>General Cooking Directions</head><p><lb/>Puddings consume<lb/> much more flour<lb/> in crust than pies<lb/> do -</p> <p>Pudding or pie<lb/> crust a very disad<lb/>vantageous way of<lb/> employing flour <lb/></p><p>Grain is not so<lb/> nourishing when<lb/> used whole as when<lb/> broken -<lb/></p><p>Perhaps by cooking<lb/> it in a digester it<lb/> might be as com<lb/>pletely digested as<lb/> if ground<lb/></p><p>Potatoes should<lb/> be used with y<hi rend='superscript'>e</hi> skin<lb/></p> <p>Potatoes should be<lb/> mashed while boiling<lb/> hot to save labour</p><lb/><p>Wherever water is<lb/> used with grain the<lb/> grain should be<lb/> boiled in it before<lb/> the other ingredi<lb/>ents are put in -</p><lb/> <p>The quantity of<lb/> water directed in<lb/> the receipts never<lb/> allows for great<lb/> evaporation; when<lb/> much evaporates<lb/>in boiling more<lb/> water must be ad<lb/>ded to bring it back<lb/> to the original quan<lb/>tity</p> -<lb/><p>The milk is al<lb/>ways supposed to<lb/> be new therefore<lb/> with the addition<lb/> of an equal quan<lb/>tity of water, will be<lb/> richer & better fla<lb/>voured than the <lb/>milk usually sold<lb/> by milk carriers -</p><lb/> <p>Make fruit puddings<lb/> of any kind of fruit<lb/> that happens to be <lb/>cheap, & other dishes<lb/> of fruit similar to<lb/> those for which there<lb/> are receipts for one kind<lb/> of fruit by way of example</p><pb/> | <head>[Copied Jan 24<hi rend='superscript'>th</hi>:1796]</head><lb/><head>General Cooking Directions</head><p><lb/>Puddings consume<lb/> much more flour<lb/> in crust than pies<lb/> do -</p> <p>Pudding or pie<lb/> crust a very disad<lb/>vantageous way of<lb/> employing flour <lb/></p><p>Grain is not so<lb/> nourishing when<lb/> used whole as when<lb/> broken -<lb/></p><p>Perhaps by cooking<lb/> it in a digester it<lb/> might be as com<lb/>pletely digested as<lb/> if ground<lb/></p><p>Potatoes should<lb/> be used with y<hi rend='superscript'>e</hi> skin<lb/></p> <p>Potatoes should be<lb/> mashed while boiling<lb/> hot to save labour</p><lb/><p>Wherever water is<lb/> used with grain the<lb/> grain should be<lb/> boiled in it before<lb/> the other ingredi<lb/>ents are put in -</p><lb/> <p>The quantity of<lb/> water directed in<lb/> the receipts never<lb/> allows for great<lb/> evaporation; when<lb/> much evaporates<lb/>in boiling more<lb/> water must be ad<lb/>ded to bring it back<lb/> to the original quan<lb/>tity</p> -<lb/><p>The milk is al<lb/>ways supposed to<lb/> be new therefore<lb/> with the addition<lb/> of an equal quan<lb/>tity of water, will be<lb/> richer & better fla<lb/>voured than the <lb/>milk usually sold<lb/> by milk carriers -</p><lb/> <p>Make fruit puddings<lb/> of any kind of fruit<lb/> that happens to be <lb/>cheap, & other dishes<lb/> of fruit similar to<lb/> those for which there<lb/> are receipts for one kind<lb/> of fruit by way of example</p><pb/><p>The quantity of<lb/> treacle and other<lb/> sweetening ingredi<lb/>ents must be regu<lb/>lated by the degree of<lb/> acidity of the fruit,<lb/> by the heat & dry<lb/>ness of the weather,<lb/> & by the general<lb/> disposition to ende<lb/>mic diseases -<lb/></p> <p>Make root puddings<lb/> & cakes of any vege<lb/>table that happens<lb/> to be cheap -<lb/></p> <p>Add bone soup,<lb/> neats foot jelly, &c<lb/> to any of the vegetable<lb/> soups according<lb/> to the taste of cus<lb/>tomers or plenty of the soup -<lb/></p> <p>Any of the fari<lb/>naceous dishes may<lb/> have soup added to them -<lb/></p> <p>The use of custard<lb/> over baked fruit<lb/> pudding is to <lb/> prevent evaporation<lb/></p> <p>Should it be<lb/> more advantageous<lb/> to sell the cream<lb/> than to use new<lb/> milk, or to make<lb/> butter of it, add one<lb/> pint of water to<lb/> the quart of milk,<lb/> instead of the quart<lb/> directed in the receipts,<lb/> if the milk has stood<lb/> twelve hours; but<lb/> if it has stood twenty<lb/> four hours it must<lb/> be used without any<lb/> water -<lb/></p> <p>When milk is<lb/> disposed to turn<lb/> sour mix a small<lb/> quantity of alkali<lb/> with it, which will<lb/> restore it -<lb/></p> <p>Soak grain in<lb/> cold water as long<lb/> as it can be done<lb/> without danger of<lb/> fermentation: by<lb/> this a great deal<lb/> of fuel is saved -<lb/></p><pb/> | ||
[Copied Jan 24th:1796]
General Cooking Directions
Puddings consume
much more flour
in crust than pies
do -
Pudding or pie
crust a very disad
vantageous way of
employing flour
Grain is not so
nourishing when
used whole as when
broken -
Perhaps by cooking
it in a digester it
might be as com
pletely digested as
if ground
Potatoes should
be used with ye skin
Potatoes should be
mashed while boiling
hot to save labour
Wherever water is
used with grain the
grain should be
boiled in it before
the other ingredi
ents are put in -
The quantity of
water directed in
the receipts never
allows for great
evaporation; when
much evaporates
in boiling more
water must be ad
ded to bring it back
to the original quan
tity
-
The milk is al
ways supposed to
be new therefore
with the addition
of an equal quan
tity of water, will be
richer & better fla
voured than the
milk usually sold
by milk carriers -
Make fruit puddings
of any kind of fruit
that happens to be
cheap, & other dishes
of fruit similar to
those for which there
are receipts for one kind
of fruit by way of example
---page break---
The quantity of
treacle and other
sweetening ingredi
ents must be regu
lated by the degree of
acidity of the fruit,
by the heat & dry
ness of the weather,
& by the general
disposition to ende
mic diseases -
Make root puddings
& cakes of any vege
table that happens
to be cheap -
Add bone soup,
neats foot jelly, &c
to any of the vegetable
soups according
to the taste of cus
tomers or plenty of the soup -
Any of the fari
naceous dishes may
have soup added to them -
The use of custard
over baked fruit
pudding is to
prevent evaporation
Should it be
more advantageous
to sell the cream
than to use new
milk, or to make
butter of it, add one
pint of water to
the quart of milk,
instead of the quart
directed in the receipts,
if the milk has stood
twelve hours; but
if it has stood twenty
four hours it must
be used without any
water -
When milk is
disposed to turn
sour mix a small
quantity of alkali
with it, which will
restore it -
Soak grain in
cold water as long
as it can be done
without danger of
fermentation: by
this a great deal
of fuel is saved -
---page break---
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Identifier: | JB/107/109/002"JB/" can not be assigned to a declared number type with value 107. |
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1796-01-24 |
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107 |
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109 |
cookery |
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002 |
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copy/fair copy sheet |
2 |
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|
recto |
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date is date copied |
35100 |
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