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 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

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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 -

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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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