A Poetical Cookbook

<p>Basil savory and knotted marjoram or London thyme to be used when herbs are ordered; but with discretion as they are very pungent.</p><p> </p><p>Celery seeds give the flavor of the plant to soups. Parsley should be cut close to the stalks and dried on tins in a very cool oven; it preserves its flavor and color and is very useful in winter. Artichoke bottoms which have been slowly dried should be kept in paper bags and truffles lemon and peel &c. in a very dry place ticketed.</p><p> </p><p>Pickles and sweetmeats should be preserved from air: where the former are much used small jars of each should be taken from the stock-jar to prevent frequent opening. Some of the lemons and oranges used for juice should be pared first to preserve the peel dry; some should be halved and when squeezed the pulp cut out and the outsides dried for grating. If for boiling any liquid the first way is best.</p><p> </p><p>When whites of eggs are used for jelly or other purposes contrive to have pudding custards &c. to employ the yolks also. Gravies or soups put by should be daily changed into fresh scalded pans.</p><p> </p><p>If chocolate coffee jelly gruel bark &c. be suffered to boil over the strength is lost.</p><p> </p><p>The cook should be charged to take care of jelly bags tapes for the collared things &c. which if not perfectly scalded and kept dry give an unpleasant flavor when next used. Hard water spoils the color of vegetables; a pinch of pearlash or salt of wormwood will prevent that effect.</p><p> </p><p>When sirloins of beef loins of veal or mutton come in part of the suet may be cut off for puddings or to clarify; dripping will baste everything as well as butter fowls and game excepted; and for kitchen pies nothing else should be used.</p><p> </p><p>Meat and vegetables that the frost has touched should be soaked in cold water two or three hours before they are used or more if much iced; when put into hot water or to the fire until thawed no heat will dress them properly. </p>