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THE
 NEW-ENGLAND COOKERY,

OR THE

ART OF DRESSING

ALL KINDS OF FLESH, FISH, AND VEGETABLES,

AND THE

BEST MODES OF MAKING

PASTES, PUFFS, PIES, TARTS, PUDDINGS, CUSTARDS AND PRESERVES,

AND ALL KINDS OF

CAKES,

From the Imperial PLUMB
TO PLAIN CAKE.


Particularly adapted to this part of our Country.



COMPILED BY LUCY EMERSON.

 

Montpelier:
PRINTED FOR JOSIAH PARKS.
Proprietor of the work.)
++++
1808.

 

PREFACE.

 

DIRECTIONS for procuring the best FLESH, VEGETABLES, &c.

How to choose Flesh.

Fish, how to choose the best in market.

Poultry---how to choose.

 

We proceed to ROOTS and VEGETABLES - and the best cook cannot alter the first quality, they must be good, or the cook will be disappointed.

Beans.

Peas - Green Peas.

Herbs, useful in Cookery.

Fruits.

 

RECEIPTS.

OF ROAST.

OF BOILING.

OF FRYING.

OF BROILING.

OF STEWING.

OF SOUPS.

TO MAKE PIES.

PUDDINGS.

CUSTARDS.

SYLLABUBS.

CAKES.

PRESERVES

OF PICKLING.

OF SOUSING.

OF SAUSAGES.

OF WINES.

OF BEER.

OF CURING BUTTER.