Mary Eaton - 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

Witness E. F.' —

If, after notice of double rent be expired, a single rent is accepted, such acceptance will prevent the penalty, until notice is again given, and the time expired.

DOWN. This valuable part of goose coating, which contributes so much to the comfort and even the luxury of life, comes to maturity when it begins to fall off of itself; and if removed too soon, it is liable to be attacked by worms. Lean geese furnish more than those that are fat, and the down is more valuable. Neither the feathers nor the down of geese which have been dead some time are fit for use: they generally smell bad, and become matted. None but what is plucked from living geese, or which have just been killed, ought to be exhibited for sale; and in this case the down should be plucked soon, or before the geese are entirely cold.

DRAUGHT FOR A COUGH. Beat a fresh-laid egg, and mix it with a quarter of a pint of new milk warmed, but do not heat it after the egg is put in. Add a large spoonful of capillaire, the same of rose water, and a little nutmeg scraped. Take it the first and last thing, and it will be found a fine soft draught for those who are weakly, or have a cold. – Another remedy. Take a handful of horehound, a handful of rue, a handful of hyssop, and the same quantity of ground ivy and of tormentil, with a small quantity of long plantain, pennyroyal, and five finger. Boil them in four quarts of water till reduced to two quarts. Strain it off, then add two pounds of loaf sugar; simmer it a little, add a quart of brandy and bottle it for use. A wine glassful of this to be taken occasionally.

DRIED BACON. When two flitches are to be cured, divide the hog, cut off the hams, and take out the chine. It is common to remove the spare-ribs, but the bacon will be preserved better from being rusty, if they are left in. Salt the bacon six days, then drain it from that first pickle: mix a proper quantity of salt with half a pound of bay-salt, three ounces of saltpetre, and a pound of coarse sugar, to each hog. Rub the salts well in, and turn it every day for a month. Drain and smoke it for a few days, or dry it with bran or flour, and hang it in the kitchen, or on a rack suspended from the ceiling. – Good bacon may be known, if you are going to purchase it, by the rind being thin, the fat firm, and of a red tinge, the lean tender, of a good colour, and adhering to the bone. If there are yellow streaks in it, it is going, if not already rusty.

DRIED CHERRIES. Stone six pounds of Kentish cherries, and put them into a preserving pan with two pounds of loaf sugar pounded and strewed among them. Simmer them till they begin to shrivel, then strain them from the juice, lay them on a hot hearth or in an oven, when either is cool enough to dry without baking them. The same syrup will do another six pounds of fruit. – To dry cherries without sugar, stone, and set them over the fire in a preserving pan. Simmer them in their own liquor, and shake them in the pan. Put them by in common china dishes: next day give them another scald, and when cold put them on sieves to dry, in an oven moderately warm. Twice heating, an hour each time, will be sufficient. Place them in a box, with a paper between each layer. – A superior way of preserving cherries is to allow one pound of double-refined sugar to every five pounds of fruit, after they are stoned; then to put both into a preserving pan with very little water, till they are scalding hot. Take the fruit out immediately and dry them; return them into the pan again, strewing the sugar between each layer of cherries. Let it stand to melt, then set the pan on the fire, and make it scalding hot as before; take it off, and repeat this thrice with the sugar. Drain them from the syrup, and lay them singly to dry on dishes, in the sun or on a stove. When dry, put them into a sieve, dip it into a pan of cold water, and draw it instantly out again, and pour them on a fine soft cloth; dry them, and set them once more in the sun, or on a stove. Keep them in a box, with layers of white paper, in a dry place. This is the best way to give plumpness to the fruit, as well as colour and flavour.

DRIED HADDOCK. Choose them of two or three pounds weight; take out the gills, eyes, and entrails, and remove the blood from the backbone. Wipe them dry, and put some salt into the bodies and sockets. Lay them on a board for a night, then hang them up in a dry place, and after three or four days they will be fit to eat. Skin and rub them with egg, and strew crumbs over them. Lay them before the fire, baste with butter till they are quite brown, and serve with egg sauce. – Whitings, if large, are excellent in this way; and where there is no regular supply of fish, it will be found a great convenience.

DRIED SALMON. Cut the fish down, take out the inside and roe. After scaling it, rub it with common salt, and let it hang twenty-four hours to drain. Pound three or four ounces of saltpetre, according to the size of the fish, two ounces of bay salt, and two ounces of coarse sugar. Mix them well, rub it into the salmon, and lay it on a large dish for two days; then rub it with common salt, wipe it well after draining, and in twenty-four hours more it will be fit to dry. Hang it either in a wood chimney, or in a dry place, keeping it open with two small sticks. – Dried salmon is broiled in paper, and only just warmed through. Egg sauce and mashed potatoes may be eaten with it; or it may be boiled, especially the part next the head. An excellent dish of dried salmon may also be made in the following manner. Prepare some eggs boiled hard and chopped large, pull off some flakes of the fish, and put them both into half a pint of thin cream, with two or three ounces of butter rubbed in a tea-spoonful of flour. Skim and stir it till boiling hot, make a wall of mashed potatoes round the inner edge of a dish, and pour the above into it.

DRINK FOR THE SICK. Pour a table-spoonful of capillaire, and the same of good vinegar, into a tumbler of fresh cold water. Tamarinds, currants, fresh or in jelly, scalded currants or cranberries, make excellent drinks; with a little sugar or not, as most agreeable. Or put a tea-cupful of cranberries into a cup of water, and mash them. In the meantime boil two quarts of water with one large spoonful of oatmeal, and a bit of lemon peel; then add the cranberries, and as much fine Lisbon sugar as shall leave a smart flavour of the fruit. Add a quarter of a pint of sherry, or less, as may be proper: boil all together for half an hour, and strain off the drink.

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