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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
---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---
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 mix
ing 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 hea
viest of the potatoes
+
Anykind of fari
naceous 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 expen
sive & wholly un
necessary, a very
small quantity of
lime mixed with
the water is suf
ficient - perhaps a
fourth in quantity
of the salt generally
used for this pur
pose, 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 pu
tridity -
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 busi
ness to be mana
ged 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 cus
tomers may file
through and be
served in order as
they come _
A tarif of the pri
ces at the door, a
nother at each of
the counters from
which no abatemt
should be made _
Every person who
serves to be account
able for the quantity
of provisions deli
vered 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 bring
ing 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 conve
nient 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 imme
diately _
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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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