The Cook and Housekeeper's Complete and Universal Dictionary Part 41

PLUM PUDDING. Take six ounces of suet chopped fine, six ounces of malaga raisins stoned, eight ounces of currants nicely washed and picked, three ounces of bread crumbs, three ounces of flour, and three eggs. Add the sixth part of a grated nutmeg, a small blade of mace, the same quant.i.ty of cinnamon, pounded as fine as possible; half a tea-spoonful of salt, nearly half a pint of milk, four ounces of sugar, an ounce of candied lemon, and half an ounce of citron. Beat the eggs and spice well together, mix the milk with them by degrees, and then the rest of the ingredients. Dip a fine close linen cloth into boiling water, and put it in a hair sieve, flour it a little, and tie the pudding up close. Put it into a saucepan containing six quarts of boiling water; keep a kettle of boiling water near it, to fill up the pot as it wastes, and keep it boiling six hours. If the water ceases to boil, the pudding will become heavy, and be spoiled. Plum puddings are best when mixed an hour or two before they are boiled, as the various ingredients by that means incorporate, and the whole becomes richer and fuller of flavour, especially if the various ingredients be thoroughly well stirred together. A table-spoonful of treacle will give the pudding a rich brown colour.--Another. Beat up the yolks and whites of three eggs, strain them through a sieve, gradually add to them a quarter of a pint of milk, and stir it well together. Rub in a mortar two ounces of moist sugar, with as much grated nutmeg as will lie on a six-pence, and stir these into the eggs and milk. Then put in four ounces of flour, and beat it into a smooth batter; by degrees stir into it seven ounces of suet, minced as fine as possible, and three ounces of bread crumbs. Mix all thoroughly together, at least half an hour before the pudding is put into the pot. Put it into an earthenware pudding mould, well b.u.t.tered, tie a pudding cloth tight over it, put it into boiling water, and boil it three hours. Half a pound of raisins cut in halves, and added to the above, will make a most admirable plum pudding. This pudding may also be baked, or put under roast meat, like a Yorks.h.i.+re pudding. In the latter case, half a pint more milk must be added, and the batter should be an inch and a quarter in thickness. It will take full two hours, and require careful watching; for if the top get burned, an unpleasant flavour will pervade the whole pudding. Or b.u.t.ter some saucers, and fill them with batter; in a dutch oven they will bake in about an hour.--Another. To three quarters of a pound of flour, add the same weight of stoned raisins, half a pound of suet or marrow, cut small, a pint of milk, two eggs, three spoonfuls of moist sugar, and a little salt. Boil the pudding five hours.--To make a small rich plum pudding, take three quarters of a pound of suet finely shred, half a pound of stoned raisins a little chopped, three spoonfuls of flour, three spoonfuls of moist sugar, a little salt and nutmeg, three yolks of eggs, and two whites. Boil the pudding four hours in a basin of tin mould, well b.u.t.tered. Serve it up with melted b.u.t.ter, white wine and sugar, poured over it.--For a large rich pudding, take three pounds of suet chopped small, a pound and a half of raisins stoned and chopped, a pound and a half of currants, three pounds of flour, sixteen eggs, and a quart of milk. Boil it in a cloth seven hours. If for baking, put in only a pint of milk, with two additional eggs, and an hour and a half will bake it.--A plum pudding without eggs may be made of three quarters of a pound of flour, three quarters of a pound of suet chopped fine, three quarters of a pound of stoned raisins, three quarters of a pound of currants well washed and dried, a tea-spoonful of ground ginger, and rather more of salt. Stir all well together, and add as little milk as will just mix it up quite stiff. Boil the pudding four hours in a b.u.t.tered basin.--Another. The same proportions of flour and suet, and half the quant.i.ty of fruit, with spice, lemon, a gla.s.s of white wine, an egg and milk, will make an excellent pudding, but it must be well boiled.

POACHED EGGS. Set a stewpan of water on the fire; when boiling, slip an egg, previously broken into a cup, into the water. When the white looks done enough, slide an egg-slice under the egg, and lay it on toast and b.u.t.ter, or boiled spinach. As soon as done enough, serve them up hot. If the eggs be not fresh laid, they will not poach well, nor without breaking. Trim the ragged parts of the whites, and make them look round.

POISON. Whenever a quant.i.ty of a.r.s.enic has been swallowed, by design or mistake, its effects may be counteracted by immediately drinking plenty of milk. The patient should afterwards take a dram of the liver of sulphur, in a pint of warm water, a little at a time as he can bear it; or he may subst.i.tute some soap water, a quant.i.ty of common ink, or any other acid, if other things cannot be readily procured.--To obviate the ill effects of opium, taken either in a liquid or solid form, emetics should be given as speedily as possible. These should consist of an ounce each of oxymel squills and spearmint water, and half a scruple of ipecacuanha, accompanied with frequent draughts of water gruel to a.s.sist the operation.--Those poisons which may be called culinary, are generally the most destructive, because the least suspected; no vessels therefore made of copper or bra.s.s should be used in cooking. In cases where the poison of virdigris has been recently swallowed, emetics should first be given, and then the patient should drink abundance of cold water.--If any one has eaten of the deadly nightshade, he should take an emetic as soon as possible, and drink a pint of vinegar or lemon juice in an equal quant.i.ty of water, a little at a time; and as sleep would prove fatal, he should keep walking about to prevent it.--For the bite of the mad dog, or other venomous animals, nothing is to be depended on for a cure but immediately cutting out the bitten part with a lancet, or burning it out with a red-hot iron.--To prevent the baneful effects of burning charcoal, set an open vessel of boiling water upon the pan containing the charcoal, and keep it boiling. The steam arising from the water will counteract the effects of the charcoal.

Painters, glaziers, and other artificers, should be careful to avoid the poisonous effects of lead, by was.h.i.+ng their hands and face clean before meals, and by never eating in the place where they work, nor suffering any food or drink to remain exposed to the fumes or dust of the metal.

Every business of this sort should be performed as far as possible with gloves on the hands, to prevent the metal from working into the pores of the skin, which is highly injurious, and lead should never be touched when it is hot.

POIVRADE SAUCE. Pick the skins of twelve shalots, chop them small, mix with them a table-spoonful of veal gravy, a gill and a half of vinegar, half an anchovy pressed through a fine sieve, and a little salt and cayenne. If it is to be eaten with hot game, serve it up boiling: if with cold, the sauce is to be cold likewise.--Another way. Put a piece of b.u.t.ter the size of half an egg into a saucepan, with two or three sliced onions, some of the red outward part, of carrots, and of the part answering to it of parsnip, a clove of garlic, two shalots, two cloves, a bay leaf, with basil and thyme. Shake the whole over the fire till it begins to colour, then add a good pinch of flour, a gla.s.s of red wine, a gla.s.s of water, and a spoonful of vinegar. Boil it half an hour, take off the fat, pa.s.s the sauce through a tammis, add some salt and pepper, and use it with any thing that requires a relis.h.i.+ng sauce.

POLISHED STOVES. Steel or polished stoves may be well cleaned in a few minutes, by using a piece of fine-corned emery stone, and afterwards polis.h.i.+ng with flour of emery or rottenstone. If stoves or fire irons have acquired any rust, pound some gla.s.s to fine powder; and having nailed some strong woollen cloth upon a board, lay upon it a thick coat of gum water, and sift the powdered gla.s.s upon it, and let it dry. This may be repeated as often as is necessary to form a sharp surface, and with this the rust may easily be rubbed off; but care must be taken to have the gla.s.s finely powdered, and the gum well dried, or the polish on the irons will be injured. Fire arms, or similar articles, may be kept clean for several months, if rubbed with a mixture consisting of one ounce of camphor dissolved in two pounds of hog's lard, boiled and skimmed, and coloured with a little black lead. The mixture should be left on twenty four hours to dry, and then rubbed off with a linen cloth.

POMADE DIVINE. Clear a pound and a half of beef marrow from the strings and bone, put it into an earthen pan of fresh water from the spring, and change the water night and morning for ten days. Then steep it in rose water twenty four hours, and drain it in a cloth till quite dry. Take an ounce of each of the following articles, namely, storax, gum benjamin, odoriferous cypress powder, or of florence; half an ounce of cinnamon, two drams of cloves, and two drams of nutmeg, all finely powdered. Mix them with the marrow above prepared, and put all the ingredients into a pewter pot that holds three quarts. Make a paste of flour and the white of an egg, and lay it upon a piece of rag. Over that must be another piece of linen, to cover the top of the pot very close, that none of the steam may evaporate. Set the pot into a large copper pot of water, observing to keep it steady, that it may not reach to the covering of the pot that holds the marrow. As the water shrinks add more, boiling hot, for it must boil incessantly for four hours. Strain the ointment through a linen cloth into small pots, and cover them when cold. Do not touch it with any thing but silver, and it will keep many years. A fine pomatum may also be made by putting half a pound of fresh marrow prepared as above, and two ounces of fresh hog's lard, on the ingredients; and then observing the same process as above.

POMATUM. To make soft pomatum, beat half a pound of unsalted fresh lard in common water, then soak and beat in two different rose-waters. Drain it, and beat it, with two spoonfuls of brandy. Let it drain from this, then add some essence of lemon, and keep it in small pots. Or soak half a pound of clear beef marrow, and a pound of unsalted fresh lard, in water two of three days, changing and beating it every day. Put it into a sieve; and when dry, into a jar, and the jar, into a saucepan of water. When melted, pour it into a bason, and beat it with two spoonfuls of brandy. Drain off the brandy, and add essence of lemon, bergamot, or any other scent that is preferred.--For hard pomatum, prepare as before equal quant.i.ties of beef marrow and mutton suet, using the brandy to preserve it, and adding the scent. Then pour it into moulds, or phials, of the size intended for the rolls. When cold break the bottles, clear away the gla.s.s carefully, and put paper round the b.a.l.l.s.

PONDS. Stagnant or running water is often infected with weeds, which become troublesome and injurious to the occupier, but which might easily be prevented by suffering geese, or particularly swans, to feed upon the surface. These water fowls, by nibbling the young shoots as fast as they arise, will prevent their growth and appearance on the surface of the water, and all the expense which might otherwise be incurred in clearing them away.

POOR MAN'S SAUCE. Pick a handful of parsley leaves from the stalks, mince them very fine, and strew over a little salt. Shred fine half a dozen young green onions, add these to the parsley, and put them into a sauce boat, with three table-spoonfuls of oil, and five of vinegar. Add some ground black pepper and salt, stir them together, and it is ready.

Pickled French beans or gherkins cut fine, may be added, or a little grated horseradish. This sauce is much esteemed in France, where people of taste, weary of rich dishes, occasionally order the fare of the peasant.

PORK. This is a strong fat meat, and unless very nicely fed, it is fit only for hard working people. Young pigs, like lamb and veal, are fat and luscious, but afford very little nutriment. Pork fed by butchers, or at distilleries, is very inferior, and scarcely wholesome; it is fat and spongy, and utterly unfit for curing. Dairy fed pork is the best. To judge of pork, pinch the lean; and if young and good, it will easily part. If the rind is tough, thick, and cannot easily be impressed with the finger, it is old. A thin rind denotes a good quality in general.

When fresh, the meat will be smooth and cool: if clammy, it is tainted.

What is called in some places measly pork, is very unwholesome; and may be known by the fat being full of kernels, which in good pork is never the case. Bacon hogs and porkers are differently cut up. Hogs are kept to a larger size; the chine or backbone is cut down on each side, the whole length, and is a prime part either boiled or roasted. The sides of the hog are made into bacon, and the inside is cut out with very little meat to the bone. On each side there is a large sparerib, which is usually divided into two, a sweet bone and a blade bone. The bacon is the whole outside, and contains a fore leg and a ham; the last of these is the hind leg, but if left with the bacon it is called a gammon.

Hog's lard is the inner fat of the bacon hog, melted down. Pickled pork is made of the flesh of the hog, but more frequently of smaller and younger meat. Porkers are not so large as hogs, and are generally divided into four quarters. The fore quarter has the spring or fore leg, the fore loin or neck, the sparerib, and the griskin. The hind quarter has the leg and the loin. Pig's feet and ears make various good dishes, and should be cut off before the legs and cheeks are cured. The bacon hog is sometimes scalded, to take off the hair, and sometimes singed.

The porker is always scalded.

PORK CHOPS. Cut the chops nearly half an inch thick, trim them neatly, and beat them flat. Put a piece of b.u.t.ter into the fryingpan; as soon as it is hot, put in the chops, turn them often, and they will be nicely browned in fifteen minutes. Take one upon a plate and try it; if done, season it with a little finely minced onion, powdered sage, pepper and salt. Or prepare some sweet herbs, sage and onion chopped fine, and put them into a stewpan with a bit of b.u.t.ter. Give them one fry, beat two eggs on a plate with a little salt, and the minced herbs, and mix it all well together. Dip the chops in one at a time, then cover them with bread crumbs, and fry them in hot lard or drippings, till they are of a light brown. Veal, lamb, or mutton chops, are very good dressed in the same manner.

PORK GRISKIN. As this joint is usually very hard, the best way is to cover it with cold water, and let it boil up. Then take it out, rub it over with b.u.t.ter, and set it before the fire in a Dutch oven; a few minutes will do it.

PORK JELLY. Take a leg of well-fed pork, just as cut up, beat it, and break the bone. Set it over a gentle fire, with three gallons of water, and simmer it down to one. Stew with it half an ounce of mace, and half an ounce of nutmegs, and strain it through a fine sieve. When cold, take off the fat, and flavour it with salt. This jelly is reckoned a fine restorative in consumptive cases, and nervous debility, a chocolate-cupful to be taken three times a day.

PORK AS LAMB. To dress pork like lamb, kill a young pig four or five months old, cut up the fore-quarter for roasting as you do lamb, and truss the shank close. The other parts will make delicate pickled pork, steaks, or pies.

PORK PIES. Raise some boiled crust into a round or oval form, and have ready the tr.i.m.m.i.n.g and small bits of pork when a hog is killed. If these be not sufficient, take the meat of a sweet bone. Beat it well with a rolling-pin, season with pepper and salt, and keep the fat and lean separate. Put it in layers, quite up to the top; lay on the lid, cut the edge smooth round, and pinch it together. As the meat is very solid, it must be baked in a slow soaking oven. The pork may be put into a common dish, with a very plain crust, and be quite as good. Observe to put no bone or water into pork pie: the outside pieces will be hard, unless they are cut small, and pressed close. Pork pies in a raised crust, are intended to be eaten cold.

PORK SAUCE. Take two ounces of the leaves of green sage, an ounce of lemon peel thinly pared, an ounce of minced shalot, an ounce of salt, half a dram of cayenne, and half a dram of citric acid. Steep them for a fortnight in a pint of claret, shake it often, and let it stand a day to settle. Decant the clear liquor, and cork it up close. When wanted, mix a table-spoonful in a quarter of a pint of gravy, or melted b.u.t.ter. This will give a fine relish to roast pork, or roast goose.

PORK SAUSAGES. Chop fat and lean pork together, season it with pepper, salt, and sage. Fill hogs' guts that have been thoroughly soaked and cleaned, and tie up the ends carefully. Or the minced meat may be kept in a very small pan, closely covered, and so rolled and dusted with flour before it is fried. Serve them up with stewed red cabbage, mashed potatoes, or poached eggs. The sausages should be p.r.i.c.ked with a pin, before they are boiled or fried, or they will be liable to burst.

PORK STEAKS. Cut them from a loin or neck, and of middling thickness.

Pepper and broil them, and keep them turning. When nearly done, put on salt, rub a bit of b.u.t.ter over, and serve the moment they are taken off the fire, a few at a time.

PORKER'S HEAD. Choose a fine young head of pork, clean it well, and put bread and sage as for pig. Sow it up tight, roast it as a young pig, on the hanging jack, and serve it with the same kind of sauce.

PORTABLE SOUP. Boil one or two knuckles of veal, one or two s.h.i.+ns of beef, and three pounds of beef, in as much water only as will cover them. Take the marrow out of the bones, put in any kind of spice, and three large onions. When the meat is done to rags, strain it off, and set it in a very cold place. Take off the cake of fat, which will do for common pie crusts, and put the soup into a double-bottomed tin saucepan.

Set it on a pretty quick fire, but do not let it burn. It must boil fast and uncovered, and be stirred constantly for eight hours. Put it into a pan, and let it stand in a cold place a day; then pour it into a round soup-dish, and set the dish into a stewpan of boiling water on a stove, and let it boil. Stir it now and then, till the soup is thick and ropy; then it is enough. Pour it into the little round part at the bottom of cups and basons turned upside down, to form it into cakes; and when cold, turn them out on flannel to dry. Keep them in tin canisters; and when to be used, dissolve them in boiling water. The flavour of herbs may be added, by first boiling and straining off the liquor, and melting the soup in it. This preparation is convenient in travelling, or at sea, where fresh meat is not readily obtained, as by this means a bason of soup may be made in five minutes.

PORTER. This pleasant beverage may be made with eight bushels of malt to the hogshead, and eight pounds of hops. While it is boiling in the copper, add to it three pounds of liquorice root bruised, a pound of Spanish liquorice, and twelve pounds of coa.r.s.e sugar or treacle.

PORTUGAL CAKES. Take a pound of well-dried flour, a pound of loaf sugar, a pound of b.u.t.ter well washed in orange-flower water, and a large blade of mace. Take half the flour, and fifteen eggs, leaving out two of the whites, and work them well together with the b.u.t.ter for half an hour, shaking in the rest of the flour with a dredger. Put the cakes into a cool oven, strewing over them a little sugar and flour, and let them bake gently half an hour.

PORTUGUESE SOLES. If the fish be large, cut it in two: if small, they need only be split open. The bones being taken out, put the fish into a pan with a bit of b.u.t.ter, and some lemon juice. Fry it lightly, lay it on a dish, spread a forcemeat over each piece, and roll it round, fastening the roll with a few small skewers. Lay the rolls into a small earthen pan, beat up an egg and smear them, and strew some crumbs over.

Put the remainder of the egg into the bottom of the pan, with a little meat gravy, a spoonful of caper liquor, an anchovy chopped fine, and some minced parsley. Cover the pan close, and bake in a slow oven till the fish is done enough. Place the rolls in a dish for serving, and cover it to keep them hot till the baked gravy is skimmed. If not enough, a little fresh gravy must be prepared, flavoured as above, and added to the fish. This is the Portuguese way of dressing soles.

PORTUGUESE STUFFING. Pound lightly some cold beef, veal, or mutton. Add some fat bacon lightly fried and cut small, some onions, a little garlic or shalot, some parsley, anchovy, pepper, salt, and nutmeg. Pound all fine with a few crumbs, and bind it with two or three yolks of eggs.

This stuffing is for baked soles, the heads of which are to be left on one side of the split part, and kept on the outer side of the roll; and when served, the heads are to be turned towards each other in the dish.

Garnish with fried or dried parsley.

POT HERBS. As some of these are very pungent, they require to be used with discretion, particularly basil, savoury, thyme, or knotted marjoram. The other sorts are milder, and may be used more freely.

POT POURRI. Put into a large china jar the following ingredients in layers, with bay salt strewed between. Two pecks of damask roses, part in buds and part blown; violets, orange flowers and jasmine, a handful of each; orris root sliced, benjamin and storax, two ounces of each; a quarter of an ounce of musk, a quarter of a pound of angelica root sliced, a quart of the red parts of clove gilliflowers, two handfuls of lavender flowers, half a handful of rosemary flowers, bay and laurel leaves, half a handful of each; three Seville oranges, stuck as full of cloves as possible, dried in a cool oven and pounded, and two handfuls of balm of gilead dried. Cover all quite close, and when the pot is uncovered the perfume is very fine.

POTATOE b.a.l.l.s. Mix some mashed potatoes with the yolk of an egg, roll the ma.s.s into b.a.l.l.s, flour them, or put on egg and bread crumbs, and fry them in clean drippings, or brown them in a Dutch oven.--Potatoe b.a.l.l.s ragout are made by adding to a pound of potatoes, a quarter of a pound of grated ham, or some chopped parsley, or sweet herbs; adding an onion or shalot, salt and pepper, a little grated nutmeg or other spice, and the yolks of two eggs. They are then to be dressed as potatoe b.a.l.l.s.

POTATOE BREAD. Weigh half a pound of mealy potatoes after they are boiled or steamed, and rub them while warm into a pound and a half of fine flour, dried a little before the fire. When thoroughly mixed, put in a spoonful of good yeast, a little salt, and warm milk and water sufficient to work into dough. Let it stand by the fire to rise for an hour and a half, then make it into a loaf, and bake it in a tolerably brisk oven. If baked in a tin the crust will be more delicate, but the bread dries sooner.--Another. To two pounds of well-boiled mealy potatoes, rubbed between the hands till they are as fine as flour, mix in thoroughly two large double handfuls of wheat flour, three good spoonfuls of yeast, a little salt, and warm milk enough to make it the usual stiffness of dough. Let it stand three or four hours to rise, then mould it, make it up, and bake it like common bread.

POTATOE CHEESECAKES. Boil six ounces of potatoes, and four ounces of lemon peel; beat the latter in a marble mortar, with four ounces of sugar. Then add the potatoes, beaten, and four ounces of b.u.t.ter melted in a little cream. When well mixed, let it stand to grow cold. Put crust in pattipans, and rather more than half fill them. This quant.i.ty will make a dozen cheesecakes, which are to be baked half an hour in a quick oven, with some fine powdered sugar sifted over them.

POTATOE FRITTERS. Boil two large potatoes, sc.r.a.pe them fine; beat up four yolks and three whites of eggs, and add a large spoonful of cream, another of sweet wine, a squeeze of lemon, and a little nutmeg. Beat this batter at least half an hour, till it be extremely light. Put a good quant.i.ty of fine lard into a stewpan, and drop a spoonful of the batter at a time into it, and fry the fritters. Serve for sauce a gla.s.s of white wine, the juice of a lemon, one dessert spoonful of peach leaf or almond water, and some white sugar. Warm them together, but do not put the sauce into the dish.--Another way. Slice some potatoes thin, dip them in a fine batter, and fry them. Lemon peel, and a spoonful of orange-flower water, should be added to the batter. Serve up the fritters with white sugar sifted over them.