PREFACE.
The Receipts composing the Volume here submitted to the Public have been collected under peculiarly favourable circumstances by a Lady of distinction, whose productions in the lighter department of literature entitle her to a place among the most successful writers of the present day. Moving in the first circles of rank and fashion, her associations have qualified her to furnish directions adapted to the manners and taste of the most refined Luxury; whilst long and attentive observation, and the communications of an extensive acquaintance, have enabled her equally to accommodate them to the use of persons of less ample means and of simpler and more economical habits.
When the task of arranging the mass of materials thus accumulated devolved upon the Editor, it became his study to give to them such a form as should be most convenient for constant reference. A glance at the "Contents," which might with equal propriety be denominated an Index, will, he flatters himself, convince the reader that this object has been accomplished. It will there be seen that the Receipts, upwards of Sixteen Hundred in number, are classed under Eleven distinct Heads, each of which is arranged in alphabetical order—a method which confers on this Volume a decided advantage over every other work of the kind, inasmuch as it affords all the facilities of a Dictionary, without being liable to the unpleasant intermixture of heterogeneous matters which cannot be avoided in that form of arrangement.
The intimate connexion between the Science of Cookery and the Science of Health, the sympathies subsisting between every part of the system and the stomach, and the absolute necessity of strict attention not less to the manner of preparing the alimentary substances offered to that organ than to their quality and quantity, have been of late years so repeatedly and so forcibly urged by professional pens, that there needs no argument here to prove the utility of a safe Guide and Director in so important a department of domestic economy as that which is the subject of this Volume. In many more cases, indeed, than the uninitiated would imagine, is the healthy tone of the stomach dependent on the proper preparation of the food, the healthy tone of the body in general on that of the stomach, and the healthy tone of the mind on that of the body: consequently the first of these conditions ought to command the vigilance and solicitude of all who are desirous of securing the true enjoyment of life—the mens sana in corpore sano.
The professed Cook may perhaps be disposed to form a mean estimate of these pages, because few, or no learned, or technical, terms are employed in them; but this circumstance, so far from operating to the disparagement of the work, must prove a strong recommendation to the Public in general. The chief aim, in fact, of the noble Authoress has been to furnish such plain directions, in every branch of the culinary art, as shall be really useful to English masters and English servants, and to the humble but earnest practitioner. Let those who may desire to put this collection of receipts to the test only give them a fair trial, neither trusting to conceited servants, who, despising all other methods, obstinately adhere to their own, and then lay the blame of failure upon the directions; nor committing their execution to careless ones, who neglect the means prescribed for success, either in regard to time, quantities, or cleanliness; and the result will not fail to afford satisfactory evidence of their pleasant qualities and practical utility.
CONTENTS.
| PAGE | |
| General Directions | [3] |
| Catalogue of Things in Season—Fish—Game and Poultry—Fruit—Roots and Vegetables | [5] |
| General Rules for a Good Dinner | [13] |
| Dinner for Fourteen or Sixteen | [14] |
| —— —— Twelve or Fourteen | [19] |
| —— —— Ten or Twelve | [23] |
| —— —— Eight | [26] |
| —— —— Six | [29] |
| —— —— Four | [32] |
| [SOUPS.] | |
| Almond | [33] |
| Asparagus | [ib.] |
| Calf’s-head | [34] |
| Carrot | [ib.] |
| Clear | [ib.] |
| —— herb | [35] |
| Cod’s-head | [ib.] |
| Crawfish | [ib.] |
| ——, or lobster | [ib.] |
| Curry, or Mulligatawny | [36] |
| Eel | [ib.] |
| Fish | [ib.] |
| French | [ib.] |
| Friar’s chicken | [37] |
| Giblet | [ib.] |
| Gravy | [38] |
| Hare | [ib.] |
| Hessian | [39] |
| Mock-turtle | [ib.] |
| Mulligatawny | [41] |
| Onion | [42] |
| Ox-head | [43] |
| Green pea | [ib.] |
| Winter pea | [44] |
| Pea | [45] |
| Portable | [46] |
| Potato | [ib.] |
| Rabbit | [ib.] |
| Root | [ib.] |
| Scotch leek | [47] |
| Soup, to brown or colour | [ib.] |
| Soups and brown sauces, seasoning for | [ib.] |
| Soups | [ib.] |
| —— without meat | [48] |
| —— for the poor | [49] |
| —— and bouilli | [ib.] |
| Soupe à-la-reine | [ib.] |
| —— maigre | [50] |
| —— Santé | [51] |
| Spanish | [ib.] |
| Turnip | [52] |
| Veal | [ib.] |
| Vegetable | [ib.] |
| Vermicelli | [53] |
| West India, or pepper-pot | [ib.] |
| White | [54] |
| [BROTHS.] | |
| Broth for the poor | [57] |
| —— —— —— sick | [ib.] |
| Barley | [58] |
| Chervil | [ib.] |
| Hodge-podge | [ib.] |
| Leek porridge | [ib.] |
| Madame de Maillet’s | [ib.] |
| Mutton | [59] |
| Pork | [ib.] |
| Pottage | [ib.] |
| Scotch pottage | [ib.] |
| Scotch | [60] |
| Turnip | [ib.] |
| Veal | [ib.] |
| [FISH.] | |
| Carp and tench | [63] |
| ——, to stew | [ib.] |
| Cod, to stew | [64] |
| ——, ragout of | [ib.] |
| ——, head, to boil | [ib.] |
| Crab, to dress | [64] |
| —— or lobster, to butter | [ib.] |
| —— —— ——, to stew | [65] |
| Crawfish, to make red | [ib.] |
| Eels, to broil whole | [ib.] |
| ——, to collar | [65] |
| ——, to fry | [66] |
| ——, to pot | [ib.] |
| ——, to pickle | [ib.] |
| ——, to roast | [ib.] |
| ——, to spitchcock | [ib.] |
| ——, to stew | [67] |
| Fish, to recover when tainted | [ib.] |
| ——, in general, to dress | [68] |
| ——, to dress in sauce | [ib.] |
| ——, hashed in paste | [ib.] |
| ——, to cavietch | [ib.] |
| Gudgeon | [ib.] |
| Haddock, to bake | [ib.] |
| —— pudding | [69] |
| Herring | [ib.] |
| Lampreys to pot | [ib.] |
| Lobsters, to butter | [70] |
| ——, to fricassee | [ib.] |
| ——, to hash | [ib.] |
| ——, to pot | [71] |
| ——, to stew | [ib.] |
| —— curry powder | [ib.] |
| —— patés | [ib.] |
| —— salad | [72] |
| Mackarel à la maitre d’hotel | [ib.] |
| ——, to boil | [ib.] |
| ——, to broil | [ib.] |
| ——, to collar | [ib.] |
| ——, to fry | [ib.] |
| ——, to pickle | [ib.] |
| ——, to pot | [ib.] |
| ——, to souse | [73] |
| —— pie | [ib.] |
| Mullet, to boil | [ib.] |
| ——, to broil | [ib.] |
| ——, to fry | [ib.] |
| Oysters, to stew | [ib.] |
| ——, ragout | [74] |
| ——, to pickle | [ib.] |
| —— patés | [ib.] |
| Oyster loaves | [75] |
| —— pie | [ib.] |
| Perch, to fricassee | [76] |
| Pike, to dress | [ib.] |
| ——, stuffed, to boil | [ib.] |
| ——, to boil à-la-Française | [ib.] |
| ——, to broil | [ib.] |
| ——, in Court Bouillon | [77] |
| ——, fricandeau | [ib.] |
| ——, German way of dressing | [ib.] |
| ——, to pot | [ib.] |
| ——, to roast | [78] |
| ——, au souvenir | [ib.] |
| ——, à la Tatare | [ib.] |
| Salmon, to dress | [ib.] |
| ——, en caisses | [ib.] |
| ——, à la poële | [79] |
| Scallops | [ib.] |
| Shrimps, to pot | [ib.] |
| Smelts, to fry | [ib.] |
| ——, to pickle | [ib.] |
| ——, to pot | [80] |
| Soles, to boil | [ib.] |
| ——, to boil à-la-Française | [ib.] |
| ——, to stew | [ib.] |
| Water Souchi | [ib.] |
| Sprats, to bake | [81] |
| Sturgeon, to roast | [ib.] |
| Turbot, to dress | [ib.] |
| ——, plain boiled | [82] |
| ——, to boil | [ib.] |
| ——, to boil in gravy | [ib.] |
| ——, to boil in Court Bouillon with capers | [ib.] |
| ——, to fry | [83] |
| —— or barbel, glazed | [ib.] |
| ——, en gras | [ib.] |
| ——, or barbel, en maigre | [ib.] |
| Turtle, to dress | [84] |
| Whiting, to dry | [ib.] |
| [MADE DISHES.] | |
| Asparagus forced in French rolls | [85] |
| Eggs, to dress | [ib.] |
| ——, buttered | [ib.] |
| ——, Scotch | [86] |
| ——, for second course | [ib.] |
| ——, to fry as round as balls | [ib.] |
| ——, fricassee of | [ib.] |
| ——, à la crême | [ib.] |
| Ham, essence of | [87] |
| Maccaroni in a mould of pie-crust | [ib.] |
| —— | [ib.] |
| Omelets | [89] |
| ——, asparagus | [90] |
| ——, French | [ib.] |
| Ragout for made dishes | [ib.] |
| Trouhindella | [ib.] |
| [MEATS AND VEGETABLES.] | |
| Artichokes, to fricassee | [91] |
| Bacon, to cure | [ib.] |
| Barbicue | [ib.] |
| Beef, alamode | [92] |
| —— —— in the French manner | [ib.] |
| ——, rump, with onions | [93] |
| ——, rump, to bake | [ib.] |
| ——, rump, cardinal fashion | [ib.] |
| ——, sausage fashion | [94] |
| ——, ribs and sirloin | [ib.] |
| ——, ribs, en papillotes | [ib.] |
| ——, brisket, stewed German fashion | [95] |
| ——, to bake | [ib.] |
| ——, bouilli | [ib.] |
| ——, relishing | [96] |
| ——, to stew | [ib.] |
| ——, cold, to dress | [97] |
| ——, cold boiled, to dress | [ib.] |
| ——, cold, to pot | [ib.] |
| —— steaks, to broil | [ib.] |
| —— —— and oysters | [98] |
| —— (rump steaks) broiled, with onion gravy | [ib.] |
| —— steaks, to stew | [98] |
| —— olives | [99] |
| ——, pickle for | [ib.] |
| ——, to salt | [ib.] |
| ——, to dry | [100] |
| ——, hung | [ib.] |
| ——, for scraping | [101] |
| ——, Italian | [ib.] |
| ——, red | [ib.] |
| ——, collar of | [102] |
| Bisquet, to make | [ib.] |
| Boar’s-head, to dress whole | [103] |
| Brawn, to keep | [ib.] |
| Hog’s-head, like brawn | [ib.] |
| Mock-brawn | [ib.] |
| Cabbage, farced | [104] |
| Calf’s-head | [ib.] |
| ——, like turtle | [ib.] |
| ——, to hash | [105] |
| ——, fricassee | [106] |
| ——, to pickle | [ib.] |
| —— liver | [107] |
| Cauliflowers with white sauce | [ib.] |
| Celery, to stew | [ib.] |
| —— à-la-crême | [ib.] |
| Collops, Scotch | [ib.] |
| ——, brown Scotch | [108] |
| ——, white | [ib.] |
| ——, to mince | [109] |
| —— of cold beef | [ib.] |
| Cucumbers, to stew | [ib.] |
| Curry-powder | [ib.] |
| ——, Indian | [110] |
| Farcie | [112] |
| Forcemeat | [ib.] |
| Fricandeau | [113] |
| Ham, to cure | [ib.] |
| ——, Westphalia, to cure | [117] |
| ——, English, to make like Westphalia | [119] |
| ——, green | [120] |
| ——, to prepare for dressing without soaking | [ib.] |
| ——, to dress | [ib.] |
| ——, to roast | [121] |
| ——, entrée of | [ib.] |
| ——, toasts | [ib.] |
| —— and chicken, to pot | [ib.] |
| Herb sandwiches | [122] |
| Hog’s puddings, black | [ib.] |
| —— ——, white | [ib.] |
| Kabob, an Indian ragout | [123] |
| Lamb, leg, to boil | [124] |
| —— ——, with forcemeat | [ib.] |
| ——, shoulder of, grilled | [ib.] |
| ——, to ragout | [ib.] |
| ——, to fricassee | [ib.] |
| Meat, miscellaneous directions respecting | [125] |
| ——, general rules for roasting and boiling | [ib.] |
| ——, half roasted or under done | [ib.] |
| Mustard to make | [126] |
| Mutton, chine, to roast | [ib.] |
| —— chops, to stew | [ib.] |
| —— cutlets | [ib.] |
| —— ——, with onion sauce | [ib.] |
| —— hams, to make | [127] |
| ——, haricot | [127] |
| ——, leg | [ib.] |
| ——, leg, in the French fashion | [ib.] |
| ——, or beef, leg, to hash | [128] |
| ——, loin, to stew | [ib.] |
| ——, neck, to roast | [ib.] |
| ——, neck, to boil | [ib.] |
| ——, neck, to fry | [129] |
| ——, saddle, and kidneys | [ib.] |
| ——, shoulder, to roast in blood | [ib.] |
| ——, shoulder or leg, with oysters | [ib.] |
| ——, roasted, with stewed cucumbers | [ib.] |
| ——, to eat like venison | [130] |
| ——, in epigram | [ib.] |
| Mushrooms to stew brown | [ib.] |
| Newmarket John | [ib.] |
| Ox-cheek to stew | [ib.] |
| Ox-tail ragout | [131] |
| Peas to stew | [ib.] |
| ——, green, to keep till Christmas | [132] |
| Pickle, red, for any meat | [ib.] |
| Pie, beef-steak | [ib.] |
| ——, calf’s-head | [ib.] |
| ——, mutton or grass-lamb | [ib.] |
| ——, veal | [133] |
| ——, veal and ham | [ib.] |
| ——, veal olive | [ib.] |
| ——, beef olive | [ib.] |
| Pig, to barbicue | [ib.] |
| ——, to collar | [ib.] |
| ——, to collar in colours | [134] |
| ——, to pickle or souse | [ib.] |
| ——, to roast | [ib.] |
| ——, to dress lamb-fashion | [ib.] |
| Pigs’-feet and ears, fricassee of | [135] |
| —— —— —— ——, ragout of | [ib.] |
| Pig’s-head, to roll | [ib.] |
| Pilaw, an Indian dish | [ib.] |
| Pork, to collar | [136] |
| ——, to pickle | [ib.] |
| ——, chine, to stuff or roast | [ib.] |
| —— cutlets | [137] |
| ——, gammon, to roast | [ib.] |
| ——, leg, to broil | [ib.] |
| ——, spring, to roast | [ib.] |
| Potatoes, to boil | [ib.] |
| ——, to bake | [138] |
| Potato balls | [ib.] |
| Potatoes, croquets of | [ib.] |
| ——, to fry | [ib.] |
| ——, to mash | [139] |
| ——, French way of cooking | [ib.] |
| ——, à-la-maitre d’hotel | [ib.] |
| Rice to boil | [ib.] |
| Rissoles | [ib.] |
| Rice | [140] |
| Robinson, to make a | [141] |
| Salad, to dress | [ib.] |
| Sausages, Bologna | [ib.] |
| ——, English | [ib.] |
| ——, Oxford | [142] |
| ——, for Scotch collops | [ib.] |
| ——, veal | [ib.] |
| ——, without skins | [143] |
| Spinach, the best mode of dressing | [ib.] |
| ——, to stew | [ib.] |
| Sweetbreads, ragout of | [144] |
| Savoury toasts, to relish wine | [144] |
| Tomato, to eat with roast meat | [145] |
| Tongues, to cure | [ib.] |
| ——, to smoke | [146] |
| ——, to bake | [ib.] |
| ——, to boil | [ib.] |
| ——, to pot | [ib.] |
| —— and udder to roast | [147] |
| ——, sheep’s, or any other, with oysters | [ib.] |
| Tripe, to dress | [ib.] |
| ——, to fricassee | [ib.] |
| Truffles and morels, to stew | [ib.] |
| Veal, to boil | [148] |
| ——, to collar | [ib.] |
| ——, to roast | [ib.] |
| ——, roasted, ragout of | [ib.] |
| ——, to stew | [149] |
| ——, with rice, to stew | [ib.] |
| ——, served in paper | [ib.] |
| ——, bombarded | [ib.] |
| —— balls | [150] |
| ——, breast | [ib.] |
| ——, breast, with cabbage and bacon | [ib.] |
| ——, breast, en fricandeau | [ib.] |
| ——, breast, glazed brown | [ib.] |
| ——, breast, stewed with peas | [151] |
| ——, breast, ragout | [ib.] |
| —— collops, with oysters | [151] |
| —— collops, with white sauce | [152] |
| —— cutlets, to dress | [ib.] |
| —— cutlets, larded | [ib.] |
| ——, fillet, to farce or roast | [ib.] |
| ——, fillet, to boil | [153] |
| ——, half a fillet, to stew | [ib.] |
| ——, knuckle, white | [ib.] |
| ——, knuckle, ragout | [ib.] |
| ——, leg, and bacon, to boil | [154] |
| ——, loin, to roast | [ib.] |
| ——, loin, to roast with herbs | [ib.] |
| ——, loin, fricassee of | [ib.] |
| ——, loin, bechamel | [155] |
| ——, neck, stewed with celery | [ib.] |
| —— olives | [ib.] |
| —— rumps | [156] |
| ——, shoulder, to stew | [ib.] |
| —— steaks | [ib.] |
| —— sweetbreads, to fry | [ib.] |
| —— sweetbreads, to roast | [157] |
| Vegetables, to stew | [ib.] |
| Venison, haunch, to roast | [ib.] |
| ——, to boil | [ib.] |
| ——, haunch, to broil | [158] |
| ——, to recover when tainted | [ib.] |
| ——, red deer, to pot | [ib.] |
| ——, excellent substitute for | [ib.] |
| Water-cresses, to stew | [159] |
| [POULTRY.] | |
| Chicken, to make white | [161] |
| ——, to fricassee | [ib.] |
| ——, white fricassee of | [162] |
| ——, or fowl, cream of | [163] |
| ——, to fry | [ib.] |
| ——, to heat | [ib.] |
| ——, dressed with peas | [ib.] |
| —— and ham, ragout of | [ib.] |
| ——, or ham and veal patés | [164] |
| Duck, to boil | [ib.] |
| ——, to boil à-la-Française | [ib.] |
| ——, à-la-braise | [ib.] |
| ——, to hash | [165] |
| ——, to stew with cucumbers | [ib.] |
| ——, to stew with peas | [ib.] |
| Fowls, to fatten in a fortnight | [ib.] |
| ——, to make tender | [ib.] |
| ——, to roast with anchovies | [ib.] |
| ——, with rice, called pilaw | [ib.] |
| ——, to hash | [166] |
| ——, to stew | [ib.] |
| Goose, to stuff | [ib.] |
| ——, liver of, to dress | [ib.] |
| Pigeons, to boil | [ib.] |
| ——, to broil | [167] |
| Pigeons, to jug | [167] |
| ——, to pot | [ib.] |
| ——, to stew | [ib.] |
| ——, biscuit of | [168] |
| ——, en compote | [ib.] |
| ——, à la crapaudine | [169] |
| ——, in disguise | [ib.] |
| ——, in fricandeau | [ib.] |
| ——, aux poires | [170] |
| ——, pompeton of | [ib.] |
| ——, au soleil | [ib.] |
| ——, à la Tatare, with cold sauce | [171] |
| ——, surtout of | [ib.] |
| Poultry, tainted, to preserve | [ib.] |
| Pullets, with oysters | [ib.] |
| ——, to bone and farce | [172] |
| Rabbits, to boil | [ib.] |
| ——, to boil with onions | [ib.] |
| ——, brown fricassee of | [ib.] |
| ——, white fricassee of | [ib.] |
| Turkey, to boil | [173] |
| —— with oysters | [ib.] |
| —— à la daube | [ib.] |
| ——, roasted, delicate gravy for | [174] |
| —— or veal stuffing | [ib.] |
| [GAME.] | |
| Hare, to dress | [175] |
| ——, to roast | [ib.] |
| ——, to hash | [176] |
| ——, to jug | [ib.] |
| ——, to mince | [177] |
| ——, to stew | [ib.] |
| —— stuffing | [ib.] |
| Partridge, to boil | [177] |
| ——, to roast | [ib.] |
| ——, à la paysanne | [ib.] |
| ——, à la Polonaise | [ib.] |
| ——, à la russe | [178] |
| ——, rolled | [ib.] |
| ——, stewed | [ib.] |
| ——, salme of | [ib.] |
| ——, to pot | [179] |
| —— pie | [ib.] |
| Pheasant, to boil | [ib.] |
| ——, with white sauce | [180] |
| ——, à la braise | [ib.] |
| ——, à l’Italienne | [ib.] |
| Pheasant, puré of | [181] |
| Widgeon, to dress | [ib.] |
| Wild-duck, to roast | [ib.] |
| Woodcocks and snipes, to roast | [ib.] |
| ——, à la Française | [ib.] |
| ——, to pot | [ib.] |
| [SAUCES.] | |
| Anchovy, essence of | [183] |
| —— pickle | [ib.] |
| —— sauce | [ib.] |
| ——, to recover | [ib.] |
| Bacchanalian sauce | [184] |
| Bechamel | [ib.] |
| Beef bouilli, sauce for | [ib.] |
| —— à la russe, sauce for | [185] |
| Bread sauce | [ib.] |
| —— —— for pig | [ib.] |
| Browning for made dishes | [ib.] |
| Butter, to burn | [186] |
| ——, to clarify | [ib.] |
| ——, plain melted | [ib.] |
| ——, to thicken for peas | [ib.] |
| Caper sauce | [187] |
| Carp sauce | [ib.] |
| ——, light brown sauce for | [ib.] |
| —— and tench, sauce for | [ib.] |
| ——, white sauce for | [ib.] |
| ——, or tench, Dutch sauce for | [188] |
| —— sauce for fish | [ib.] |
| Cavechi, an Indian pickle | [ib.] |
| Celery sauce, white | [189] |
| —— ——, brown | [ib.] |
| Chickens, boiled, sauce for | [ib.] |
| —— or game, sauce for | [ib.] |
| ——, white sauce for | [ib.] |
| Consommé | [ib.] |
| Cream sauce for white dishes | [190] |
| Cullis, to thicken sauces | [ib.] |
| ——, brown | [ib.] |
| ——, à la reine | [ib.] |
| ——, turkey | [191] |
| —— of veal, or other meat | [ib.] |
| Dandy sauce, for all sorts of poultry and game | [ib.] |
| Devonshire sauce | [192] |
| Ducks, sauce for | [ib.] |
| Dutch sauce | [ib.] |
| —— sauce for fish | [ib.] |
| —— sauce for meat or fish | [ib.] |
| —— sauce for trout | [193] |
| Egg sauce | [ib.] |
| Exquisite, the | [ib.] |
| Fish sauce | [ib.] |
| —— sauce, excellent white | [196] |
| ——, white sauce for, with capers and anchovies | [ib.] |
| ——, stock | [ib.] |
| Forcemeat balls for sauces | [ib.] |
| Fowls, white sauce for | [197] |
| —— of all kinds, or roasted mutton, sauce for | [ib.] |
| General sauce | [198] |
| Genoese sauce, for stewed fish | [ib.] |
| German sauce | [198] |
| Gravy, beef | [ib.] |
| —— beef, to keep | [199] |
| ——, brown | [ib.] |
| Green sauce, for green geese or ducklings | [ib.] |
| Ham sauce | [200] |
| Hare or venison sauce | [ib.] |
| Harvey’s sauce | [ib.] |
| Hashes or fish, sauce for | [ib.] |
| ——, white, or chickens, sauce for | [ib.] |
| Horseradish sauce | [ib.] |
| Italian sauce | [201] |
| Ketchup | [ib.] |
| Lemon sauce | [ib.] |
| Liver sauce for boiled fowls | [ib.] |
| Lobster sauce | [ib.] |
| Marchioness’s sauce | [202] |
| Meat jelly for sauces | [ib.] |
| Mixed sauce | [ib.] |
| Mushroom ketchup | [203] |
| —— sauce | [204] |
| Mutton, roasted, sauce for | [ib.] |
| Onion sauce | [ib.] |
| —— ——, brown | [ib.] |
| Oyster sauce | [ib.] |
| Pepper-pot | [ib.] |
| Pike sauce | [205] |
| Piquante, sauce | [ib.] |
| Poivrade sauce | [206] |
| Poor man’s sauce | [ib.] |
| Quin’s fish sauce | [ib.] |
| Ragout sauce | [ib.] |
| Ravigotte, sauce | [ib.] |
| —— ——, à la bourgeoise | [ib.] |
| Relishing sauce | [207] |
| Remoulade, sauce | [ib.] |
| Rice sauce | [208] |
| Richmond sauce | [ib.] |
| Roast meat, sauce for | [ib.] |
| Robert, sauce | [ib.] |
| Salad sauce | [ib.] |
| Shalot sauce | [209] |
| Spanish sauce | [ib.] |
| Steaks, sauce for | [ib.] |
| Sultana sauce | [ib.] |
| Tomato ketchup | [ib.] |
| —— sauce | [210] |
| Turkey, savoury jelly for | [ib.] |
| —— or chicken sauce | [211] |
| —— or fowl, boiled, sauce for | [ib.] |
| Venison sauce | [ib.] |
| —— ——, sweet | [ib.] |
| Walnut ketchup | [ib.] |
| White sauce | [213] |
| —— wine sweet sauce | [ib.] |
| [CONFECTIONARY.] | |
| Almacks | [215] |
| Almond butter | [ib.] |
| —— cheesecakes | [ib.] |
| —— cream | [216] |
| —— paste | [ib.] |
| —— puffs | [217] |
| Angelica, to candy | [ib.] |
| Apples, to do | [ib.] |
| ——, (pippins) to candy | [ib.] |
| ——, (pippins) to dry | [ib.] |
| ——, to preserve green | [218] |
| ——, (golden pippins) to preserve | [ib.] |
| ——, (crabs) to preserve | [ib.] |
| ——, (Siberian crabs) to preserve, transparent | [ib.] |
| ——, (golden pippins) to stew | [ib.] |
| ——, cheese | [219] |
| ——, conserve of | [ib.] |
| ——, demandon | [ib.] |
| ——, fraise | [ib.] |
| ——, fritters | [220] |
| ——, jelly | [ib.] |
| ——, (crab) jam or jelly | [221] |
| ——, (pippin or codling) jelly | [ib.] |
| —— and pears, to dry | [ib.] |
| Apricots in brandy | [222] |
| —— chips | [ib.] |
| —— burnt cream | [ib.] |
| ——, to dry | [ib.] |
| ——, jam | [223] |
| —— and plum jam | [ib.] |
| —— paste | [ib.] |
| ——, to preserve | [ib.] |
| ——, to preserve whole | [224] |
| ——, to preserve in jelly | [ib.] |
| Bances, French | [ib.] |
| Barberries, to preserve | [225] |
| Biscuits | [ib.] |
| ——, Dutch | [ib.] |
| ——, ginger | [226] |
| ——, lemon | [ib.] |
| ——, ratafia | [ib.] |
| ——, table | [ib.] |
| Blancmange | [ib.] |
| ——, Dutch | [227] |
| Bread | [ib.] |
| ——, diet | [ib.] |
| ——, potato | [228] |
| ——, rice | [ib.] |
| ——, rye | [ib.] |
| ——, Scotch, short | [ib.] |
| Loaves, buttered | [ib.] |
| Loaf, egg | [229] |
| Buns | [ib.] |
| ——, Bath | [230] |
| ——, plain | [ib.] |
| Butter, to make without churning | [ib.] |
| ——, black | [ib.] |
| ——, Spanish | [231] |
| Cake | [ib.] |
| ——, excellent | [ib.] |
| ——, great | [ib.] |
| ——, light | [ib.] |
| ——, nice | [ib.] |
| ——, plain | [232] |
| ——, very rich | [232] |
| ——, without butter | [ib.] |
| ——, almond | [ib.] |
| ——, almond, clear | [233] |
| ——, apple | [234] |
| ——, apricot clear | [ib.] |
| ——, biscuit | [ib.] |
| ——, bread | [ib.] |
| ——, breakfast | [235] |
| ——, breakfast, excellent | [ib.] |
| ——, breakfast, Bath | [ib.] |
| ——, butter | [ib.] |
| ——, caraway | [236] |
| ——, caraway, small | [237] |
| ——, cocoa-nut | [ib.] |
| ——, currant, clear | [ib.] |
| ——, egg | [ib.] |
| ——, enamelled | [ib.] |
| ——, Epsom | [ib.] |
| ——, ginger | [238] |
| ——, ginger, or hunting | [ib.] |
| ——, gooseberry, clear | [ib.] |
| ——, Jersey | [ib.] |
| ——, Jersey merveilles | [ib.] |
| ——, London wigs | [239] |
| ——, onion | [ib.] |
| ——, orange | [ib.] |
| ——, orange clove | [ib.] |
| ——, orange-flower | [240] |
| ——, plum | [ib.] |
| ——, plum, clear | [ib.] |
| ——, Portugal | [ib.] |
| ——, potato | [ib.] |
| ——, pound | [ib.] |
| ——, pound davy | [242] |
| ——, quince, clear | [ib.] |
| ——, ratafia | [ib.] |
| ——, rice | [ib.] |
| ——, rock | [243] |
| ——, royal | [ib.] |
| ——, Savoy or sponge | [ib.] |
| ——, seed | [ib.] |
| ——, Shrewsbury | [244] |
| ——, sponge | [245] |
| ——, sugar | [ib.] |
| ——, sugar, little | [ib.] |
| ——, sweet | [ib.] |
| ——, tea | [ib.] |
| ——, tea, dry | [246] |
| ——, thousand | [ib.] |
| ——, Tunbridge | [ib.] |
| ——, veal | [ib.] |
| ——, Yorkshire | [247] |
| Calves’-foot jelly | [ib.] |
| Cheese, to make | [ib.] |
| ——, the best in the world | [248] |
| ——, to stew | [249] |
| ——, cream | [ib.] |
| ——, cream, Princess Amelia’s | [ib.] |
| ——, cream, Irish | [ib.] |
| ——, rush | [250] |
| ——, winter cream | [ib.] |
| ——, cream, to make without cream | [ib.] |
| ——, damson | [ib.] |
| ——, French | [251] |
| ——, Italian | [ib.] |
| ——, lemon | [ib.] |
| Cheesecakes | [ib.] |
| ——, almond | [253] |
| ——, cocoa-nut | [ib.] |
| ——, cream | [ib.] |
| ——, curd | [254] |
| ——, lemon | [ib.] |
| ——, orange | [ib.] |
| ——, Scotch | [ib.] |
| Cherries, to preserve | [255] |
| ——, to preserve (Morella) | [ib.] |
| ——, brandy | [256] |
| ——, to dry | [ib.] |
| ——, dried, liquor for | [ib.] |
| Cherry jam | [257] |
| Cocoa jam | [ib.] |
| Cocoa-nut candy | [ib.] |
| Coffee, to roast | [ib.] |
| ——, to make the foreign way | [ib.] |
| Cream, to make rise in cold weather | [258] |
| ——, to fry | [ib.] |
| ——, and curd, artificial | [ib.] |
| ——, of rice | [259] |
| ——, almond | [ib.] |
| ——, barley | [ib.] |
| ——, French barley | [ib.] |
| ——, chocolate | [260] |
| ——, citron | [ib.] |
| ——, clotted | [ib.] |
| ——, coffee | [ib.] |
| ——, eringo | [ib.] |
| ——, fruit | [261] |
| ——, preserved fruit | [ib.] |
| ——, Italian | [ib.] |
| ——, lemon | [ib.] |
| ——, lemon, without cream | [262] |
| ——, lemon, frothed | [ib.] |
| ——, orange | [ib.] |
| ——, orange, frothed | [263] |
| ——, Imperial, orange | [ib.] |
| ——, pistachio | [ib.] |
| ——, raspberry | [ib.] |
| ——, ratafia | [ib.] |
| ——, rice | [ib.] |
| ——, runnet whey | [264] |
| ——, snow | [ib.] |
| ——, strawberry | [ib.] |
| ——, sweetmeat | [ib.] |
| ——, whipt | [ib.] |
| Cucumbers, to preserve green | [ib.] |
| Curd, cream | [265] |
| ——, lemon | [ib.] |
| ——, Paris | [ib.] |
| Currants, to bottle | [ib.] |
| ——, or barberries, to dry | [266] |
| ——, to ice | [ib.] |
| ——, white, to preserve | [ib.] |
| Currant jam | [267] |
| ——, jelly, black or red | [ib.] |
| ——, juice | [ib.] |
| ——, paste | [268] |
| Custard | [ib.] |
| ——, almond | [269] |
| Damsons, to bottle | [ib.] |
| ——, to dry | [ib.] |
| ——, to preserve without sugar | [269] |
| Dripping, to clarify for crust | [ib.] |
| Dumplings | [ib.] |
| ——, currant | [270] |
| ——, drop | [ib.] |
| ——, kitchen hard | [ib.] |
| ——, yest | [ib.] |
| Eggs | [271] |
| ——, whites of | [ib.] |
| Figs, to dry | [ib.] |
| Flowers, small, to candy | [ib.] |
| ——, in sprigs, to candy | [272] |
| Flummery, Dutch | [ib.] |
| ——, hartshorn | [ib.] |
| Fondues | [273] |
| Fritters, Yorkshire | [ib.] |
| Fruit, to preserve | [ib.] |
| ——, to preserve green | [ib.] |
| ——, of all sorts, to scald | [ib.] |
| Gingerbread | [274] |
| ——, thick | [275] |
| ——, cakes or nuts | [ib.] |
| Gooseberries, to bottle | [ib.] |
| ——, in jelly | [ib.] |
| ——, to preserve | [276] |
| ——, paste of | [277] |
| Grapes, to dry | [ib.] |
| ——, to preserve | [ib.] |
| Greengages, to preserve | [ib.] |
| Hartshorn jelly | [278] |
| Hedgehog | [ib.] |
| Ice and cream | [ib.] |
| ——, lemon | [279] |
| Iceing for cakes | [ib.] |
| Jaunemange | [ib.] |
| Jelly, coloured | [ib.] |
| ——, Gloucester | [280] |
| ——, lemon | [ib.] |
| ——, nourishing | [ib.] |
| ——, orange | [ib.] |
| ——, restorative | [281] |
| ——, strawberry | [ib.] |
| ——, wine | [ib.] |
| Lemons or Seville oranges, to preserve | [282] |
| Lemon caudle | [ib.] |
| —— or chocolate drops | [ib.] |
| —— puffs | [283] |
| —— tart | [ib.] |
| ——, solid | [ib.] |
| ——, syrup of | [ib.] |
| Macaroons | [ib.] |
| Marmalade, citron | [ib.] |
| ——, cherry | [284] |
| ——, orange | [ib.] |
| ——, Scotch, orange | [285] |
| ——, red quince | [ib.] |
| ——, white quince | [286] |
| Marchpane | [ib.] |
| Marrow pasties | [287] |
| Melons or cucumbers, to preserve | [ib.] |
| Melon compote | [ib.] |
| Mince-meat | [ib.] |
| —— without meat | [288] |
| ——, lemon | [289] |
| Mirangles | [ib.] |
| Moss | [ib.] |
| Muffins | [290] |
| Oranges, to preserve | [ib.] |
| ——, Seville, to preserve | [291] |
| Orange butter | [ib.] |
| ——, candied | [ib.] |
| —— cream | [ib.] |
| —— jelly | [292] |
| —— paste | [ib.] |
| —— puffs | [ib.] |
| —— sponge | [293] |
| —— and lemon syrup | [ib.] |
| Oranges for a tart | [ib.] |
| Orange tart | [ib.] |
| Panada | [294] |
| Pancakes | [ib.] |
| ——, French | [295] |
| ——, Grillon’s | [ib.] |
| ——, quire of paper | [ib.] |
| ——, rice | [ib.] |
| Paste | [ib.] |
| ——, for baking or frying | [ib.] |
| ——, for pies | [296] |
| ——, for raised pies | [ib.] |
| ——, for tarts | [ib.] |
| ——, for tarts in pans | [ib.] |
| ——, for small tartlets | [ib.] |
| ——, potato | [ib.] |
| ——, rice | [297] |
| ——, royal | [ib.] |
| ——, short or puff | [ib.] |
| ——, short | [ib.] |
| ——, short, with suet | [298] |
| ——, sugar | [ib.] |
| Peaches, to preserve in brandy | [ib.] |
| Pears, to pot | [299] |
| ——, to stew | [300] |
| Pie, chicken | [ib.] |
| ——, giblet | [ib.] |
| ——, common goose | [ib.] |
| ——, rich goose | [ib.] |
| ——, ham and chicken | [ib.] |
| ——, hare | [301] |
| ——, lumber | [ib.] |
| ——, olive | [ib.] |
| ——, partridge | [ib.] |
| ——, rich pigeon | [302] |
| ——, high veal | [ib.] |
| ——, vegetable | [ib.] |
| ——, Yorkshire Christmas | [ib.] |
| Pineapple, to preserve in slices | [ib.] |
| —— chips | [303] |
| Plums, to dry green | [ib.] |
| ——, green, jam of | [ib.] |
| ——, great white, to preserve | [304] |
| Posset | [ib.] |
| ——, sack | [ib.] |
| ——, sack, without milk | [ib.] |
| ——, sack, or jelly | [305] |
| Puffs | [ib.] |
| ——, cheese | [ib.] |
| ——, chocolate | [ib.] |
| ——, German | [ib.] |
| ——, Spanish | [306] |
| Pudding | [ib.] |
| ——, good | [ib.] |
| ——, very good | [ib.] |
| ——, excellent | [307] |
| ——, plain | [ib.] |
| ——, scalded | [307] |
| ——, sweet | [ib.] |
| ——, all three | [ib.] |
| ——, almond | [ib.] |
| ——, amber | [308] |
| ——, Princess Amelia’s | [ib.] |
| ——, apple-mignon | [ib.] |
| ——, apple | [ib.] |
| ——, arrow-root | [309] |
| ——, pearl barley | [ib.] |
| ——, batter | [ib.] |
| ——, plain batter | [ib.] |
| ——, Norfolk batter | [310] |
| ——, green bean | [ib.] |
| ——, beef-steak | [ib.] |
| ——, bread | [ib.] |
| ——, bread, rich | [311] |
| ——, bread and butter | [ib.] |
| ——, raisin-bread | [ib.] |
| ——, buttermilk | [ib.] |
| ——, carrot | [ib.] |
| ——, Charlotte | [312] |
| ——, cheese | [ib.] |
| ——, citron | [ib.] |
| ——, cocoa-nut | [ib.] |
| ——, college | [313] |
| ——, new college | [ib.] |
| ——, cottage | [314] |
| ——, currant | [ib.] |
| ——, custard | [ib.] |
| ——, fish | [315] |
| ——, French | [ib.] |
| ——, gooseberry | [ib.] |
| ——, hunters’ | [316] |
| ——, jug | [ib.] |
| ——, lemon | [ib.] |
| ——, small lemon | [ib.] |
| ——, maccaroni | [ib.] |
| ——, marrow | [ib.] |
| ——, Nottingham | [317] |
| ——, oatmeal | [ib.] |
| ——, orange | [ib.] |
| ——, paradise | [318] |
| ——, pith | [319] |
| ——, plum | [ib.] |
| ——, plum, rich | [320] |
| ——, potato | [ib.] |
| ——, Pottinger’s | [321] |
| ——, prune | [ib.] |
| ——, quaking | [ib.] |
| ——, ratafia | [322] |
| ——, rice | [ib.] |
| ——, plain rice | [ib.] |
| ——, ground rice | [323] |
| ——, rice, hunting | [ib.] |
| ——, kitchen rice | [ib.] |
| ——, rice plum | [ib.] |
| ——, small rice | [ib.] |
| ——, Swedish rice | [ib.] |
| ——, rice white pot | [324] |
| ——, sago | [ib.] |
| ——, spoonful | [ib.] |
| ——, plain suet | [ib.] |
| ——, tansy | [ib.] |
| ——, tapioca | [325] |
| ——, neat’s tongue | [ib.] |
| Quatre fruits | [ib.] |
| Quinces, to preserve | [ib.] |
| Ramaquins | [326] |
| Raspberries, to preserve | [327] |
| ——, to preserve in currant jelly | [ib.] |
| ——, jam | [328] |
| ——, paste | [ib.] |
| Rice crust, apple tart with | [329] |
| Rolls | [ib.] |
| ——, excellent | [ib.] |
| ——, little | [330] |
| ——, breakfast | [ib.] |
| ——, Brentford | [ib.] |
| ——, Dutch | [ib.] |
| ——, French | [331] |
| ——, Milton | [332] |
| Runnet | [ib.] |
| Rusks | [ib.] |
| ——, and tops and bottoms | [ib.] |
| Sally Lunn | [333] |
| Slipcote | [ib.] |
| Soufflé | [ib.] |
| —— of apples and rice | [ib.] |
| Strawberries, to preserve for eating with cream | [334] |
| Strawberries, to preserve in currant jelly | [334] |
| ——, to preserve in gooseberry jelly | [335] |
| ——, jam | [ib.] |
| Sugar, to clarify | [ib.] |
| Syllabub | [336] |
| ——, everlasting | [ib.] |
| ——, solid | [ib.] |
| ——, whipt | [ib.] |
| Taffy | [337] |
| Trifle | [ib.] |
| Trotter jelly | [ib.] |
| Veal and ham patés | [ib.] |
| Venison pasty | [338] |
| Vol-au-vent | [ib.] |
| Wafers | [ib.] |
| ——, sugar | [ib.] |
| Walnuts, to preserve | [ib.] |
| ——, white | [ib.] |
| Whey, mustard | [ib.] |
| Yest | [ib.] |
| ——, excellent | [340] |
| ——, potato | [ib.] |
| [PICKLES.] | |
| General Directions | [341] |
| Almonds, green | [ib.] |
| Artichokes | [ib.] |
| ——, to boil in winter | [ib.] |
| Asparagus | [342] |
| Barberries | i[b.] |
| Beet-root | [ib.] |
| —— and turnips | [343] |
| Cabbage | [ib.] |
| ——, red | [ib.] |
| Capers | [344] |
| Capsicum | [ib.] |
| Cauliflower | [ib.] |
| Clove gilliflower, or any other flower, for salads | [ib.] |
| Codlings | [ib.] |
| Cucumbers | [345] |
| ——, large, mango of | [346] |
| ——, sliced | [ib.] |
| ——, stuffed | [ib.] |
| ——, to preserve | [347] |
| French beans | [348] |
| Herrings, to marinate | [349] |
| ——, red, trout fashion | [ib.] |
| India pickle, called Picolili | [ib.] |
| Lemons | [350] |
| ——, or oranges | [352] |
| Mango cossundria | [353] |
| Melons | [ib.] |
| ——, to imitate mangoes | [ib.] |
| ——, or cucumbers, as mangoes | [ib.] |
| Mushrooms | [354] |
| ——, brown | [356] |
| ——, to dry | [ib.] |
| ——, liquor and powder | [ib.] |
| Mustard pickle | [ib.] |
| Nasturtiums | [357] |
| Onions | [ib.] |
| ——, Spanish, mango of | [358] |
| Orange and lemon-peel | [ib.] |
| Oysters | [ib.] |
| Peaches, mango of | [359] |
| Purslain, samphire, broom-buds, &c. | [360] |
| Quinces | [ib.] |
| Radish pods | [ib.] |
| Salmon | [361] |
| ——, to marinate | [362] |
| Samphire | [ib.] |
| Smelts | [ib.] |
| Suckers | [ib.] |
| Vinegar, for pickling | [ib.] |
| ——, camp | [363] |
| ——, Chili | [ib.] |
| ——, elder-flower | [ib.] |
| ——, garlic | [364] |
| ——, gooseberry | [ib.] |
| ——, plague or four thieves’ | [365] |
| ——, raisin | [ib.] |
| ——, raspberry | [ib.] |
| Walnuts, black | [366] |
| ——, green | [367] |
| ——, ketchup of | [ib.] |
| [WINES, CORDIALS, LIQUEURS, &c.] | |
| Ale, to drink in a week | [369] |
| ——, very rare | [ib.] |
| ——, orange | [ib.] |
| Aqua mirabilis | [370] |
| Bitters | [ib.] |
| Cherry brandy | [ib.] |
| Cherry water, cordial | [ib.] |
| Cordial, very fine | [371] |
| Cup | [ib.] |
| Elder-flower water | [ib.] |
| Elder-berry syrup | [ib.] |
| Ginger beer | [372] |
| Imperial | [373] |
| Lemonade | [ib.] |
| ——, clarified | [374] |
| ——, milk | [ib.] |
| ——, transparent | [ib.] |
| Lemon water | [ib.] |
| Mead | [ib.] |
| Mithridate brandy | [375] |
| Nonpareil | [ib.] |
| Noyau | [376] |
| Orange juice | [ib.] |
| Oranges, or lemons, spirit of | [ib.] |
| Orange-water, cordial | [ib.] |
| Orgeat | [ib.] |
| Punch, excellent | [377] |
| ——, milk | [ib.] |
| ——, Norfolk | [ib.] |
| ——, Roman | [378] |
| Raspberry liqueur | [ib.] |
| —— vinegar | [ib.] |
| Ratafia brandy | [ib.] |
| Shrub | [379] |
| ——, currant | [ib.] |
| Spruce beer | [ib.] |
| Wine, bittany | [379] |
| ——, champagne, sham | [380] |
| ——, cherry | [ib.] |
| ——, cowslip | [ib.] |
| ——, currant | [381] |
| ——, currant, or elder | [382] |
| ——, currant, black | [ib.] |
| ——, currant, red | [ib.] |
| ——, currant, red or white | [ib.] |
| ——, damson | [383] |
| ——, elder | [ib.] |
| ——, elder flower | [385] |
| ——, frontiniac, sham | [ib.] |
| ——, mixed fruit | [ib.] |
| ——, ginger | [ib.] |
| ——, gooseberry | [386] |
| ——, grape | [387] |
| ——, lemon | [388] |
| ——, madeira, sham | [ib.] |
| ——, orange | [ib.] |
| ——, port, sham | [389] |
| ——, raisin | [ib.] |
THE
LADY’S OWN COOKERY BOOK.
GENERAL DIRECTIONS.
The following directions may appear trite and common, but it is of the greatest consequence that they be strictly observed:
Attend to minute cleanliness. Never wipe a dish, bowl, or pan, with a half dirty napkin, or give the vessel a mere rinse in water and think that it is then fit for use. See that it be dried and pure from all smell before you put in any ingredient.
Never use the hands when it is possible to avoid it; and, when you do, have a clean basin of water to dip them in, and wipe them thoroughly several times while at work, as in mixing dough, &c.
Use silver or wooden spoons; the latter are best for all confectionery and puddings. Take care that the various spoons, skewers, and knives, be not used promiscuously for cookery and confectionery, or even for different dishes of the same sort.
If an onion is cut with any knife, or lies near any article of kitchen use, that article is not fit for service till it has been duly scoured and laid in the open air. The same remark applies to very many strong kitchen herbs. This point is scarcely ever enough attended to.
In measuring quantities, be extremely exact, having always some particular vessel set apart for each ingredient (best of earthenware, because such cannot retain any smell) wherewith to ascertain your quantities. Do nothing by guess, how practised soever you may deem yourself in the art: nor say "Oh! I want none of your measures for such a thing as a little seasoning," taking a pinch here and there. Be assured you will never in that way make a dish, or a sauce, twice in the same manner; it may be good by chance, but it will always be a chance, and the chances are very much against it; at all events it will not be precisely the same thing, and precision is the very essence of good cookery.
The French say Il faut que rien ne domine—No one ingredient must predominate. This is a good rule to please general taste and great judges; but, to secure the favour of a particular palate it is not infallible: as, in a good herb soup, for instance, it may better delight the master or mistress that some one herb or savoury meat should predominate. Consult, therefore, the peculiarities of the tastes of your employer; for, though a dish may be a good dish of its kind, if it is not suited to the taste of the eater of what avail is it?
Let not the vanity of the cook induce you to forget the duty of a servant, which is, in the first place, to please his master: be particular, therefore, in enquiring what things please your employer. Many capital cooks will be found for great feasts and festivals, but very few for every-day service, because this is not "eye-service," but the service of principle and duty. Few, indeed, there are who will take equal pains to make one delicate dish, one small exquisite dinner, for the three hundred and sixty-five days in the year; yet this is by far the most valuable attainment of the two.
The great secret of all cookery consists in making fine meat jellies; this is done at less expence than may be imagined by a careful, honest cook. For this purpose let all parings of meats of every kind, all bones, however dry they may appear, be carefully collected, and put over a very slow fire in a small quantity of water, always adding a little more as the water boils down. Skim this juice when cool: and, having melted it a second time, pass it through a sieve till thoroughly pure: put no salt or pepper; use this fine jelly for any sauce, adding herbs, or whatever savoury condiments you think proper, at the time it is used.
Be careful all summer long to dry vegetables and herbs. Almost every herb and vegetable may be dried and preserved for winter use; for on these must chiefly depend all the varied flavours of your dishes. Mushrooms and artichokes strung on a string, with a bit of wood knotted in between each to prevent their touching, and hung in a dry place, will be excellent; and every species of culinary herb may be preserved either in bottles or paper bags.