JB/107/109/002

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[Copied Jan 24th:1796]

General Cooking Directions

Puddings consume
much more flour
in crust than pies
do —

Pudding or pie
crust a very disadvantageous
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 completely
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 ingredients
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 added
to bring it back
to the original quantity —

The milk is always
supposed to
be new therefore
with the addition
of an equal quantity
of water, will be
richer & better flavoured
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

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The quantity of
treacle and other
sweetening ingredients
must be regulated
by the degree of
acidity of the fruit,
by the heat & dryness
of the weather,
& by the general
disposition to endemic
diseases —

Make root puddings
& cakes of any vegetable
that happens
to be cheap —

Add bone soup,
neats foot jelly, &c
to any of the vegetable
soups according
to the taste of customers
or plenty of the soup —

Any of the farinaceous
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---

Put red herring
pounded into soups
and made dishes
to give flavour —

Scotch barley
absorbs three times
its weight of water
in boiling, & that
without being in
the least broken,
dissolved or wet on
the surface —

+ Butchers are in
the practice of mixing
water with the
blood they sell to
sugar bakers, which
must be carefully
prevented as a
small quantity of
water entirely spoils
black puddings.

+ Mixtures of fluids
and solids suchas
black pudding,
should be stirred
while putting into
skins or pans, so
as to make all the
puddings the same,
otherwise the first
filled will contain
the fat & herbs,
the latter ones blood
& some of the heaviest
of the potatoes

+ Anykind of farinaceous
matter
may be put into
black puddings,
stale bread, boiled
grain when not
all sold &c—

The best cheap
method of cleaning
entrails is to wash
them while fresh in
water, then in a
small quantity of
lime water, which
is sufficient for the
outer clean side,
then turn them,
draw them once
through the hand
in the lime water
used for the other
side, put them into
a vessel of lime
water where they
may remain till

---page break---
the next morning,
draw them through
the hand again,
rince them in fresh
lime water heated to
about 110 — not more,
then in cold water
once or twice —

+The salt usually
employed is expensive
& wholly unnecessary,
a very
small quantity of
lime mixed with
the water is sufficient
— perhaps a
fourth in quantity
of the salt generally
used for this purpose,
but where the
lime water is after
wards valuable as
manure more
may be employed.

+ Scraping the
entrails is altogether
unnecessary—

+ The lime water
should run into a
reservoir into which
every kind of refuse
should be thrown
& according to the
local situation it
may be worth from
one to three farthings
a gallon as manure.

The lime water
will prevent putridity
—

Where black
puddings are
made feed pigs
with the refuse —

Have ovens &
steam cooking
apparatus at the
new cooks shops
for dressing the
provisions —

The whole business
to be managed
as much as
possible by women
& children —

---page break---

Do not admit
customers within
reach of the provisions
to prevent theft

Have narrow
passages before
the doors that customers
may file
through and be
served in order as
they come —

A tarif of the prices
at the door, another
at each of
the counters from
which no abatemt
should be made —

Every person who
serves to be accountable
for the quantity
of provisions delivered
into his care —

Lend pans and
platters to customers
on leaving the value,
the wholesale prime
cost, at not the usual
selling price, to
prevent their bringing
their own for
sale at the new
price — or better
have them made
for the purpose of
a particular kind—

Tin pans like
the pudding pans
of large hospitals
the most convenient
for baking pies & puddings —

Rince & wipe every
vessel as soon as
emptied, while hot
if possible to save
labour —

Have mops and
brushes suited to the
size and form of
the vessels for
cleaning them —

Rince with boiling
water for expedition
in cleaning and
that the vessels may dry immediately
—

Identifier: | JB/107/109/002"JB/" can not be assigned to a declared number type with value 107.
Date_1	1796-01-24	Marginal Summary Numbering
Box	107	Main Headings
Folio number	109	Info in main headings field	cookery
Image	002	Titles
Category	copy/fair copy sheet	Number of Pages	2
Recto/Verso	recto	Page Numbering
Penner		Watermarks
Marginals		Paper Producer
Corrections		Paper Produced in Year
Notes public	date is date copied	ID Number	35100
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