User:Womble/American Cookery

Here's a list to add: from American Cookery by Amelia Simmons

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How to choose Flesh_.
Mutton, grass-fed, is good two or three years old.
Lamb, if under six months is rich, and no danger of imposition; it
Veal_, is soon lost--great care therefore is necessary in purchasing.
Pork_, is known by its size, and whether properly fattened by its
To make the best Bacon_.
Fish, how to choose the best in market_.
Salmon_, the noblest and richest fish taken in fresh water--the
Shad_, contrary to the generally received opinion are not so much
Perch and Roach_, are noble pan fish, the deeper the water from
Eels_, though taken from muddy bottoms, are best to jump in the pan.
Poultry--how to choose_.
Hen Turkey_, is higher and richer flavor'd, easier fattened and
Dunghill Fowls_, are from their frequent use, a tolerable proof of
Chickens_, of either kind are good, and the yellow leg'd the best,
Capons_, if young are good, are known by short spurs and smooth legs.
[[A Goose_, if young, the bill will be yellow, and will have but few
Ducks_, are similar to geese.
Wild Ducks_, have redder pads, and smaller than the tame ones,
Wood Cocks_, ought to be thick, fat and flesh firm, the nose dry, and
Snipes_, if young and fat, have full veins under the wing, and are
Partridges_, if young, will have black bills, yellowish legs; if old,
Pigeons_, young, have light red legs, and the flesh of a colour, and
Hares_, are white flesh'd and flexible when new and fresh kill'd; if
Leveret_, is like the Hare in every respect, that some are obliged to
Rabbits_, the wild are the best, either are good and tender; if old
Butter_--Tight, waxy, yellow Butter is better than white or crumbly,
Cheese_--The red smooth moist coated, and tight pressed, square edged
Eggs_--Clear, thin shell'd, longest oval and sharp ends are best; to
Potatoes_, take rank for universal use, profit and easy acquirement.
Seed Ball_, which grows on the tine. The manner of their managing it
Onions_--The Madeira white is best in market, esteemed softer
Beets_, grow on any ground, but best on loom, or light gravel
Parsnips_, are a valuable root, cultivated best in rich old grounds,
Carrots_, are managed as it respects plowing and rich ground,
Garlicks_, tho' used by the French, are better adapted to the uses of
Asparagus_--The mode of cultivation belongs to gardening; your
Parsley_, of the three kinds, the thickest and branchiest is the
Raddish_, _Salmon_ coloured is the best, _purple_ next
Artichokes_--The Jerusalem is best, are cultivated like potatoes,
Horse Raddish_, once in the garden, can scarcely ever be totally
Cucumbers_, are of many kinds; the prickly is best for pickles, but
Melons_--The Water Melons is cultivated on sandy soils only, above
Muskmelons_, are various, the rough skinned is best to eat; the
Lettuce_, is of various kinds; the purple spotted leaf is generally
Cabbage_, requires a page, they are so multifarious. Note, all
The Low Dutch_, only will do in old gardens.
The Yellow Savoy_, takes next rank, but will not last so long; all
[[BEANS._
[[The Clabboard Bean_, is easiest cultivated and collected, are good
[[The Windsor Bean_, is an earlier, good string, or shell Bean.
Crambury Bean_, is rich, but not universally approved equal to the
Frost Bean_, is good only to shell.
Six Weeks Bean_, is a yellowish Bean, and early bro't forward, and
Lazy Bean_, is tough, and needs no pole.
English Bean_, what _they_ denominate the _Horse Bean_, is mealy when
[[The small White Bean_, is best for winter use, and excellent.
Calivanse_, are run out, a yellow small bush, a black speck or eye,
[[Peas_--_Green Peas._
[[The Crown Imperial_, takes rank in point of flavor, they blossom,
[[The Crown Pea_, is second in richness of flavor.
[[The Rondeheval_, is large and bitterish.
Early Carlton_, is produced first in the season--good.
Marrow Fats_, green, yellow, and is large, easily cultivated, not
Sugar Pea_, needs no bush, the pods are tender and good to eat,
Spanish Manratto_, is a rich Pea, requires a strong high bush.
[[Herbs, useful in Cookery._
Thyme_, is good in soups and stuffings.
Sweet Marjoram_, is used in Turkeys.
Summer Savory_, ditto, and in Sausages and salted Beef, and legs of
Sage_, is used in Cheese and Pork, but not generally approved.
Parsley_, good in _soups_, and to _garnish roast Beef_, excellent
Penny Royal_, is a high aromatic, altho' a spontaneous herb in old
Sweet Thyme_, is most useful and best approved in cookery.
[[FRUITS._
Pears_, There are many different kinds; but the large Bell Pear,
Hard Winter Pear_, are innumerable in their qualities, are good in
[[Harvest_ and _Summer Pear_ are a tolerable desert, are much improved
Apples_, are still more various, yet rigidly retain their own
Currants_, are easily grown from shoots trimmed off from old bunches,
Black Currants_, may be cultivated--but until they can be dryed, and
[[Grapes_, are natural to the climate; grow spontaneously in every
[[RECEIPTS._
[[To Roast Beef._
Roast Mutton._
Roast Veal._
Roast Lamb._
[[To stuff a Turkey._
Water Fowls_ require onions.
[[To stuff and roast a Turkey, or Fowl._
[[To stuff and roast a Goslin._
[[To smother a Fowl in Oysters._
[[To stuff a Leg of Veal._
[[To stuff a leg of Pork to bake or roast._
[[To alamode a round of Beef._
[[To alamode a round_.
[[To Dress a Turtle_.
[[To dress a Calve's Head._ Turtle fashion.
[[A Stew Pie._
Minced Pies_, A Foot Pie.
Tongue Pie_.
Minced Pie of Beef_.
[[Observations_.
Apple Pie_.
Currant Pies_.
[[A buttered apple Pie_.
[[A Rice Pudding_.
[[A Nice Indian Pudding_.
[[A Nice Indian Pudding_.
[[A Sunderland Pudding_.
[[A Whitpot_.
[[A Bread Pudding_.
[[A Flour Pudding_.
[[A boiled Flour Pudding_.
[[A Cream Almond Pudding_.
[[An apple Pudding Dumplin_.
[[Pears, Plumbs, &c._
Potato Pudding_. Baked.
Apple Pudding_.
Carrot Pudding_.
[[A Crookneck, or Winter Squash Pudding_.
Pompkin_.
Orange Pudding_.
[[A Lemon Pudding_.
Puff Pastes for Tarts_.
[[A Paste for Sweet Meats_.
Royal Paste_.
Rice Custard_.
[[A Rich Custard_.
[[A Sick Bed Custard_.
Apple Tarts_.
Cranberries_.
Marmalade_, laid into paste No. 1, baked gently.
Apricots_, must be neither pared, cut or stoned, but put in whole,
[[Orange or Lemon Tart_.
Gooseberry Tart_.
[[Grapes_, must be cut in two and stoned and done like a Gooseberry.
[[To make a fine Syllabub from the Cow_.
[[A Whipt Syllabub_.
[[To make a fine Cream_.
Lemon Cream_.
Raspberry Cream_.
Whipt Cream_.
[[A Trifle_.
Plumb Cake_.
Plain Cake_.
[[Another_.
[[A rich Cake_.
Potato Cake_.
Johny Cake, or Hoe Cake_.
Indian Slapjack_.
Loaf Cakes_.
[[Another_.
[[Another_.
[[Another_.
[[Another Plain cake_.
Cookies_.
Molasses Gingerbread_.
Gingerbread Cakes_, or butter and sugar Gingerbread.
Soft Gingerbread to be baked in pans_.
Butter drop do_.
Gingerbread_.
[[A cheap seed Cake_.
Queens Cake_.
Pound Cake_.
[[Another (called) Pound Cake_.
Soft Cakes in little pans_.
[[A light Cake to bake in small cups_.
Shrewsbury Cake_.
Diet Bread_.
Biscuit_.
Butter Biscuit_.
[[A Butter Drop_.
[[For preserving Quinces_.
[[For preserving Quinces in Loaf Sugar_.
[[For preserving Strawberries_.
Currants_ and _Cherries_ may be done in the same way, by adding a
[[The American Citron_.
[[To keep White Bullace, Pears, Plumbs, or Damsons &c. for tarts or
[[To make Marmalade_.
[[To preserve Mulberries whole_.
[[To preserve Goosberries, Damsons, or Plumbs_
[[To preserve Peaches_.
[[To preserve Apricots_.
[[To preserve Cherries_.
[[To preserve Raspberries_.
[[To preserve Currants_.
[[To preserve Plumbs_.
[[To keep Damsons_.
[[Currant Jelly_.
[[To dry Peaches_.
[[To pickle or make Mangoes of Melons_.
[[To pickle Barberries_.
[[To pickle Cucumbers_.
Alamode Beef_.
[[For dressing Codfish_.
[[To boil all kinds of Garden Stuff_.
[[To keep Green Peas till Christmas_.
[[To boil French Beans_.
[[To boil broad Beans_.
[[To boil green Peas_.
[[To boil Asparagus_.
[[To boil Cabbage_.
[[For brewing Spruce Beer_.
Emptins_.