The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families. Eaton Mary

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СКАЧАТЬ pounds to nine pounds of fruit. Set the jars in the oven, and bake the fruit quite through. When cold, put a piece of clean-scraped stick into the middle of the jar, and let the upper part stand above the top. Cover the fruit with writing paper, and pour melted mutton-suet over, full half an inch thick. Keep the jars in a cool dry place, and use the suet as a cover, which may be drawn up by the stick, if a forked branch be left to prevent its slipping out.

      DAVENPORT FOWLS. Hang up young fowls for a night. Take the liver, hearts, and tenderest parts of the gizzards, and shred them small, with half a handful of young clary, an anchovy to each fowl, an onion, and the yolks of four eggs boiled hard, seasoning the whole with pepper, salt, and mace. Stuff the fowls with this mixture, and sew up the vents and necks quite close, that the water may not get in. Boil them in salt and water till almost done; then drain them, and put them into a stewpan with butter enough to brown them. Serve them with fine melted butter, and a spoonful of ketchup of either sort, in the dish.

      DEBILITY. A general relaxation of the nervous system is the source of numerous disorders, and requires a treatment as various as the causes on which it depends. In general, gentle heat possesses both stimulating and strengthening properties, and this is best communicated by a warm bath, which instead of relaxing will invigorate the whole frame. Diet must also be attended to; and weakly persons should be careful to eat light and nourishing food, and plenty of nutricious vegetables. New laid eggs, soup, strong meat-broth, and shell-fish are also very nourishing. Clothing should be accommodated to the climate and changes of weather, so as to preserve as much as possible a middle temperature between cold and heat. Invalids of this description require longer and less disturbed rest than persons in perfect health and vigour; labour and exercise adapted to their habits and strength, a clean but not too soft bed, an airy and capacious apartment, and particularly a calm and composed mind, which last possesses a most powerful influence in preserving health and life, for without tranquility, all other means will be ineffectual.

      DERBYSHIRE BREAD. Rub four ounces of butter into four pounds of flour, add four eggs well beaten, a pint of milk, and a large spoonful of yeast. Mix them into a paste, make it into rolls, and let them stand half an hour to rise before the fire. Put them into the oven, dip them in milk the next day, and then let them stand by the fire in a Dutch oven about twenty minutes. The rolls will then be very good, and keep a fortnight.

      DEVONSHIRE JUNKET. Put warm milk into a bowl, and turn it with rennet. Then without breaking the curd, put on the top some scalded cream, sugar and cinnamon.

      DIET BREAD. Beat nine eggs, and add their weight in sifted sugar, and half as much flour. Mix them well together, grate in the rind of a lemon, and bake it in a hoop.

      DIET DRINK. Infuse in five gallons of small beer, twelve ounces of red dock-roots, the pith taken out; three ounces of chicary roots, two handfuls of sage, balm, brooklime, and dandelion; two ounces of senna, two of rhubarb, four ounces of red saunders, and a few parsley and carraway seeds. Or boil a pound of the fine raspings of guaiacum, with six gallons of sweetwort, till reduced to five; and when it is set to work, put in the above ingredients. If a little salt of wormwood be taken with it, this diet drink will act as a diuretic, as well as a purgative.

      DINNERS. The first course for large dinner parties, generally consists of various soups, fish dressed many ways, turtle, mock turtle, boiled meats and stewed: tongue, ham, bacon, chawls of bacon, boiled turkey and fowls: rump, sirloin, and ribs of beef roasted: leg, saddle, and other roast mutton: roast fillet, loin, neck, breast, and shoulder of veal: leg of lamb, loin, fore-quarter, chine, lamb's head and mince: mutton stuffed and roasted, steaks variously prepared, ragouts and fricassees: meat pies raised, and in dishes: patties of meat, fish, and fowl: stewed pigeons, venison, leg of pork, chine, loin, spare-rib, rabbits, hare, puddings, boiled and baked: vegetables, boiled and stewed: calf's head different ways, pig's feet and ears different ways. – Dishes for the second course, birds, and game of all sorts: shell-fish, cold and potted: collared and potted fish, pickled ditto, potted birds, ribs of lamb roasted, brawn, vegetables, stewed or in sauce: French beans, peas, asparagus, cauliflower, fricassee, pickled oysters, spinach, and artichoke bottoms: stewed celery, sea kale, fruit tarts, preserved-fruit tarts, pippins stewed, cheesecakes, various sorts: a collection of sweet dishes, creams, jellies, mince pies, and all the finer sorts of puddings: omlet, macaroni, oysters in scallops, stewed or pickled. – For removes of soup and fish, one or two joints of meat or fowl are served; and for one small course, the article suited to the second must make a part. Where vegetables, fowls, or any other meat are twice dressed, they add to the appearance of the table the first time; and three sweet articles may form the second appearance, without greater expence. In some houses, one dish at a time is sent up with the vegetables, or sauces proper to it, and this in succession hot and hot. In others, a course of soups and fish: then meats and boiled fowls, turkey, &c. Made dishes and game follow; and lastly, sweet dishes; but these are not the common modes. It ought also to be remarked, that cooks in general do not think of sending up such articles as are in the house, unless ordered; though by so doing, the addition of something collared or pickled, some fritters, fried patties, or quick-made dumplings, would be useful when there happen to be accidental visitors: and at all times it is proper to improve the appearance of the table rather than let things spoil below, by which an unnecessary expence is incurred. – Any of the following articles may be served as a relish, with the cheese, after dinner. Baked or pickled fish done high, Dutch pickled herrings: sardinias, which eat like anchovy, but are larger: anchovies, potted char, ditto lampreys: potted birds made high, caviare and sippets of toast: salad, radishes, French pie, cold butter, potted cheese, anchovy toast.

      DISTRESS FOR RENT. In these days of general complaint and general distress, when so many families and individuals are suffering from the extortions of tax-gatherers, and the severity of landlords, it is proper that householders and occupiers of land should be furnished with a little information on the subject of their legal rights and liabilities, in order to guard against injustice, or the fatal consequences of illegal proceedings. It must therefore be observed, that rent is recoverable by action of debt at common law; but the general remedy is distress, by taking the goods and chattels out of the possession of the tenant, to procure satisfaction for rent. A distress for rent therefore must be made for nonpayment, or rent in arrears, and cannot be made on the day in which the rent becomes due. Neither can distress be made after the rent has been tendered; or if it be tendered while the distress is making, the landlord must deliver up the distress. Any goods or effects that are damaged by the proceedings of the landlord, must be made good by him. – When distress is levied, it should be for the whole of the rent in arrears; not a part at one time and the remainder at another, if there was at first a sufficiency; but if the landlord should mistake the value of the things, he may make a second distress to supply the deficiency. He must be careful to demand neither more nor less than is due; he must also shew the certainty of the rent, and when it was due; otherwise the demand will not be good, nor can he obtain a remedy. – A landlord may distrain whatever he finds on the premises, whether it be the property of his tenant or not, except such things as are for the maintenance and benefit of trade; such as working tools and implements, sacks of corn, or meal in a mill. Neither fixtures in a house nor provisions can be distrained, nor any other article which cannot be restored in as good a state as when it was taken; but wearing apparel may be distrained when they are not in use. Money out of a bag cannot be distrained, because it cannot be known again; but money sealed up in a bag may. A horse in a cart cannot be distrained, without also taking the cart; and if a man be in the cart, these cannot be taken. A horse bringing goods to market, goods brought to market to be sold, goods for exportation on a wharf or in a warehouse, goods in the hands of a factor, goods delivered to a carrier to be conveyed for hire, wool in a neighbour's barn, are all considered as goods in the hands of a third person, and cannot therefore be distrained by a landlord for rent. But goods left at an inn or other place of conveyance, a chaise or horse standing in a stable, though the property of a third person, may be distrained for rent. A distress must not be made after dark, nor on the Sabbath day. – Where a landlord means to distrain for rent, it is not necessary to demand his rent first, unless the tenant is on the premises on the day of payment, and ready to pay it. But if goods are distrained, and no cause given for so doing, the owner may rescue СКАЧАТЬ