John Kendrick Bangs - "Ghosts I have Met and Some Others"

G. A. Henty - "With Buller in Natal"

Arthur Christopher Benson - "Joyous Gard"

Basil King - "The Conquest of Fear"

Annual Bibliography of Commonwealth Literature 2007
This paper argues that discourses of love in Ghanaian market literature for youth offer a view into complex negotiations of agency and empowerment. Drawing on Deborah Durham's notion of youth as "social `shifters'" and Francis Nyamnjoh's conception of the "interconnectedness" of agency, I take Ghanaian market literature as one specific case of how African literature for youth foregrounds questions of continuity and change as African societies enter into increasingly complex global relations. In this literature for youth, received notions of love, often constructed out of impressions from American pop and hip hop music, carry new notions of agency that compete with existing "domesticated" forms. Authors like Ike Tandoh and Evelyn Tay employ discourses of love to offer youth alternative avenues for empowerment in a context of socio-economic disenfranchizement. In a creative process of "straddling", this writing both reveals and reproduces the contradictions that obtain in youth configurations of agency.

Directions for Cookery, in its Various Branches

E >> Eliza Leslie >> Directions for Cookery, in its Various Branches





SWEET JARS.

Take a china jar, and put into it three handfuls of fresh damask
rose-leaves; three of sweet pinks, three of wall-flowers, and
stock gilly-flowers, and equal proportions of any other fragrant
flowers that you can procure. Place them in layers; strewing fine
salt thickly between each layer, and mixing with them an ounce of
sliced orris root.

You may fill another jar with equal quantities of lavender,
knotted marjoram, rosemary, lemon thyme, balm of Gilead, lemon-peel,
and smaller quantities of laurel leaves and mint; and some
sliced orris root. You may mix with the herbs, (which must all be
chopped,) cloves, cinnamon, and sliced nutmeg; strewing salt
between the layers.

Flowers, herbs, and spice may all be mixed in the same jar; adding
always some orris root. Every thing that is put in should be
perfectly free from damp.

The jar should be kept closely covered, except when the cover is
occasionally removed for the purpose of diffusing the scent
through the room.


SCENTED BAGS.

Take a quarter of a pound of coriander seeds, a
quarter of a pound of orris root, a quarter of a pound of aromatic
calamus, a quarter of a pound of damask rose leaves, two ounces of
lavender blossoms, half an ounce of mace, half an ounce of
cinnamon, a quarter of an ounce of cloves, and two drachms of
musk-powder. Beat them all separately in a mortar, and then mix
them well together. Make small silk or satin bags; fill each with
a portion of the mixture, and sew them closely all round. Lay them
among your clothes in the drawers.


VIOLET PERFUME.

Drop twelve drops of genuine oil of rhodium on a lump of loaf-sugar.
Then pound the sugar in a marble mortar with two ounces of
orris root powder. This will afford an excellent imitation of the
scent of violets. If you add more oil of rhodium, it will produce
a rose perfume. Sew up the powder in little silk bags, or keep it
in a tight box.


DURABLE INK.

Take, when empty, one of the little bottles that has contained
indelible ink, such as is sold in cases, and wash and rinse it
clean. Put into it half an inch of lunar caustic; fill it up with
good vinegar, and cork it tightly. This is the marking ink.

Prepare the larger bottle that has contained the liquid used for
the first wash, by making it quite clean. Take a large tea-spoonful
of salt of tartar, and a lump of gum arabic the size of a
hickory nut. Put them into the wash bottle, and fill it up with
clear rain water, Cork both bottles tightly, and set them for two
days in the sun. The liquids will then be fit for use.

Linen cannot be marked well with durable ink unless the weather is
clear and dry. Dip a camel's hair pencil in the large bottle that
contains the gum liquid, and wash over with it a small space on a
corner of the linen, about large enough to contain the name. Dry
it in the sun, and let it alone till next day. Then take a very
good pen, acid with the ink from the smallest bottle, write the
name you intend, on the place that has been prepared by the first
liquid. This also must be dried in the sun. See that the bottles
are always well corked, and keep them in a covered box.

After the linen is dried, iron it before you write on it.


ANOTHER DURABLE INK.

For the marking liquid--rub together in a small mortar five
scruples of lunar caustic with one drachm of gum arabic, one
scruple of sap-green and one ounce of rain water.

For wetting the linen--mix together one ounce of salt of soda, two
ounces of boiling water, and a table-spoonful of powdered gum
arabic.


TO KEEP PEARL-ASH.

Take three ounces of pearl-ash, and put it into a clean black
bottle with a pint and a half (not more) of soft water. The
proportion is an ounce of pearl-ash to half a pint of water. Cork
it very tightly, shake it, and it will be fit for use as soon as
all the pearl-ash is dissolved. A table-spoonful of this liquid is
equal to a small tea-spoonful of pearl-ash in the lump or powder.
Keeping it ready dissolved will be found very convenient.


ALMOND PASTE.

Blanch half a pound of shelled sweet, almonds, and a quarter of a
pound of bitter ones, and beat them in a mortar to a smooth paste
--adding by degrees a jill of rose or orange-flower water. Then
beat in, gradually, half a pound of clear strained honey. When the
whole is well incorporated, put it into gallipots, pouring on the
top of each some orange-flower or rose-water. Keep it closely
covered. This is a celebrated cosmetic for the hands.




MISCELLANEOUS RECEIPTS.


MINCED OYSTERS.

Take fifty fine large oysters, and mince them raw. Chop also four
or five small pickled cucumbers, and a bunch of parsley. Grate
about two tea-cupfuls of stale bread-crumbs, and beat up the yolks
of four eggs. Mix the whole together in a thick batter, seasoning
it with cayenne and powdered mace; and with a little salt if the
oysters are fresh. Have ready a pound of lard, and melt in the
frying-pan enough of it to fry the oysters well. If the lard is in
too small a quantity they will be flat and tough. When the lard is
boiling hot in the pan, put in about a table-spoonful at a time of
the oyster-mixture, and fry it in the form of small fritters;
turning them so as to brown on both sides. Serve them up hot, and
eat them with small bread rolls.


STEWED BLACK FISH.

Flour a deep dish, and lay in the bottom a piece of butter rolled
in flour. Then sprinkle it with a mixture of parsley, sweet
marjoram, and green onion; all chopped fine. Take your black fish
and rub it inside and outside with a mixture of cayenne, salt, and
powdered cloves and mace. Place skewers across the dish, and lay
the fish upon them. Then pour in a little wine, and sufficient
water to stew the fish. Set the dish in a moderate oven, and let
it cook slowly for an hour.

Shad or rock fish may be dressed in the same manner.


FRIED SMELTS.

These little fish are considered extremely fine. Before they are
cooked, cut off the heads and tails. Sprinkle the smelts with
flour, and have ready in a frying pan over the fire plenty of
fresh lard or butter. When it boils, put in the fish and fry them.


BROILED SWEET-BREADS.

Split open and skewer the sweet-breads; season them with pepper and
salt, and with powdered mace. Broil them on a gridiron till
thoroughly done. While they are broiling, prepare some melted
butter seasoned with mace and a little white wine, or mushroom
catchup; and have ready some toast with the crust cut off. Lay the
toast in the bottom of a dish; place the sweet-breads upon it, and
pour over them the drawn butter.


PICKLED EGGS.

Boil twelve eggs quite hard, and lay them in cold water; having
peeled off the shells. Then put them whole into a stone jar, with
a quarter of an ounce of whole mace, and the same quantity of
cloves; a sliced nutmeg; a table-spoonful of whole pepper; a small
bit of ginger; and a peach leaf. Fill up the jar with boiling
vinegar; cover it closely that the eggs may cool slowly. When they
are cold, tie up the jar; covering the cork with leather. After it
has stood three days pour off the pickle, boil it up again, and
return it boiling hot to the eggs and spice. They will be fit for
use in a fortnight.


GUMBO SOUP.

Take four pounds of the lean of a fresh round of beef and cut the
meat into small pieces, avoiding carefully all the fat. Season the
meat with a little pepper and salt, and put it on to boil with
three quarts and a pint of water (not more.) Boil it slowly and
skim it well. When no more scum rises, put in half a peck of
ochras, peeled and sliced, and half a peck of tomatas cut in
quarters. Boil it slowly till the ochras and tomatas are entirely
dissolved, and the meat all to rags. Then strain it through a
cullender, and send it to table with slices of dry toast. This
soup cannot be made in less than seven or eight hours. If you dine
at two, you must put on the meat to boil at six or seven in the
morning. It should be as thick as a jelly.


SHREWSBURY CAKES.

Rub three quarters of a pound of butter into two pounds of sifted
flour, and mix in half a pound of powdered sugar, and half a pound
of currants, washed and dried. Wet it to a stiff paste with rich
milk. Roll it out, and cut it into cakes. Lay them on buttered
baking sheets, and put them into a moderate oven.


RICE FLUMMERY.

To two quarts of milk allow half a pound of ground rice. Take out
one pint of the milk, and mix the rice gradually with it into a
batter; making it quite smooth and free from lumps. Put the three
pints of milk into a skillet, (with a bunch of peach leaves or a
few peach-kernels.) and let it come to a boil. Then while it is
still boiling, stir in by degrees the rice batter, taking care not
to have it lumpy; add sugar, mace, and rose brandy to your taste;
or you may flavour it with a small tea-spoonful of oil of lemon.
When it has boiled sufficiently, and is quite thick, strain it,
and put it into a mould to congeal. Make a rich boiled custard,
(flavoured in the same manner,) and send it to table in a pitcher
to eat with the flummery. Both should be cold. If you mould it in
tea-cups, turn it out on a deep dish, and pour the custard round
it.


APPLE BUTTER WITHOUT CIDER.

To ten gallons of water add six gallons of the best molasses,
mixing them well together. Put it into a large kettle over a good
fire; let it come to a hard boil, and skim it as long as any scum
continues to rise. Then take out half the liquid, and put it into
a tub. Have ready eight bushels of fine sound apples, pared, cored
and quartered. Throw them gradually into the liquid that is still
boiling on the fire. Let it continue to boil hard, and as it
thickens, add by degrees the other half of the molasses and water,
(that which has been put into the tub.) Stir it frequently to
prevent its scorching, and to make it of equal consistence
throughout. Boil it ten or twelve hours, continuing to stir it. At
night take it out of the kettle, and set it in tubs to cool;
covering it carefully. Wash out the kettle and wipe it very dry.

Next morning boil the apple butter six or eight hours longer; it
should boil eighteen hours altogether. Half an hour before you
take it finally out, stir in a pound of mixed spice; cloves,
allspice, cinnamon, and nutmeg, all finely powdered. When entirely
done, put up the apple butter in stone or earthen jars. It will
keep a year or more.

It can, of course, be made in a smaller quantity than that given
in the above receipt; and also at any time in the winter; fresh
cider not being an ingredient, as in the most usual way of making
apple butter.


AN APPLE POT PIE.

Make a paste, allowing a pound of butter, or of chopped suet to
two pounds and a quarter of flour. Have ready a sufficient
quantity of fine juicy acid apples, pared, cored, and sliced. Mix
with them brown sugar enough to sweeten them, a few cloves, and
some slips of lemon-peel. Butter the inside of an iron pot, and
line it with some of the paste. Then put in the apples,
interspersing them with thin squares of paste, and add a very
little water. Cover the whole with a thick lid of the dough, which
must be carefully closed round the edges. Pour on water enough to
fill the pot, and let it boil two hours. When done, serve it up on
a large dish, and eat it with butter and sugar.


PUDDING CATCHUP.

Mix together half a pint of noyau; a pint of sherry or other white
wine; the yellow peel of four lemons, pared thin; and half an
ounce of mace. Put the whole into a large bottle, and let it stand
for two or three weeks. Then strain it, and add half a pint of
capillaire or strong sugar syrup; or of Curacoa. Bottle it, and it
will keep two or three years. It may be used for various sweet
dishes, but chiefly for pudding-sauce mixed with melted butter.


CURACOA.

Pound as much dried orange-peel as will make six ounces when done;
the peel of fresh shaddock will be still better; or you may
substitute six drachms of the oil of orange-peel. Put it into a
quart of the strongest and clearest rectified spirit; shake it,
let it infuse for a fortnight, and strain it. Then make a syrup by
dissolving a pound of the best loaf-sugar in a pint of cold water,
adding to it the beaten white of an egg, and boiling and skimming
it till the scum ceases to rise. Mix the syrup with the strained
liquor. Let it stand till next day, and then filter it through
white blotting paper fastened to the bottom of a sieve. Curacoa is
a great improvement to punch; also a table-spoonful of it in a
tumbler of water makes a very refreshing summer drink.


PATENT YEAST.

Boil half a pound of fresh hops in four quarts of water, till the
liquid is reduced to two quarts Strain it, and mix in sufficient
wheat flour to make a thin batter; adding half a pint of strong
fresh yeast, (brewer's yeast, if it can be procured.) When it is
done fermenting, pour it into a pan, and stir in sufficient Indian
meal to make a moderately stiff dough. Cover it, and set it in a
warm place to rise. When it has become very light, roll it out
into a thick sheet, and cut it into little cakes. Spread them out
on a dish, and let them dry gradually in a cool place where there
is no sun. Turn them five or six times a day while drying; and
when they are quite dry, put them into paper bags, and keep them
in a jar or box closely covered, in a place that is not in the
least damp.

When you want the yeast for use, dissolve in a little warm water
one or more of the cakes, (in proportion to the quantity of bread
you intend making,) and when it is quite dissolved, stir it hard,
thicken it with a little flour, cover it, and place it near the
fire to rise before you use it. Then mix it with the flour in the
usual manner of preparing bread.

This is a very convenient way of preserving yeast through the
summer, or of conveying it to a distance.


TO DRY HERBS.

By drying herbs with artificial heat as quickly as possible, you
preserve their scent and flavour much better than when they are
dried slowly by exposing them to the sun and air; a process by
which a large portion of their strength evaporates. All sorts of
herbs are in the greatest perfection just before they begin to
flower. Gather them on a dry day, and place them in an oven, which
must not be hot enough to discolour, scorch, or burn them. When
they are quite dry, take them out, and replace them with others.
Pick the leaves from, the stems, (which may be thrown away,) and
put them into bottles or jars; cork them tightly, and keep them in
a dry place. Those that are used in cookery should be kept in a
kitchen closet.


PEACH KERNELS.

When peaches are in season, have in a convenient place an old
basket or something of the sort, in which all the peach stones can
be saved; they are too useful to be thrown away. Then have them
carefully cracked, so as to extract the kernels whole if possible.
Spread them out on a dish for one day. Then, put them into a box
or jar, and keep them to use as bitter almonds; for which they are
an excellent substitute in flavouring custards, creams and cakes.
Plum stones are worth saving in the same manner.


LEMON-PEEL.

Never throw away the rind of a lemon; Keep a wide-mouthed bottle
half full of brandy, and put into it (cut in pieces) all the
lemon-rind that you do not immediately want. As the white part of
the rind is of no use, it will be best to pare off the yellow very
thin, and put that alone into the brandy, which will thus imbibe a
very fine lemon flavour, and may be used for many nice purposes.


TO KEEP TOMATAS.

Take fine ripe tomatas, and wipe them dry, taking care not to
break the skin. Put them, into a stone jar with cold vinegar,
adding a small thin muslin bag filled with mace, whole cloves, and
whole peppers. Then cork the jar tightly with a cork that has been
dipped in melted rosin, and put it away in a dry place. Tomatas
pickled in this manner keep perfectly well and retain their
colour. For this purpose use the small round button tomatas.




ADDITIONAL RECEIPTS.


FRENCH GREEN PEA SOUP.

This soup is made without meat. Put into a soup-pot four quarts of
shelled green peas, two large onions sliced, a handful of leaves
of sweet marjoram shred from the stalks, or a handful of sweet
basil; or a mixed handful of both--also, if you like it, a handful
of green mint. Add four quarts of water, and boil the whole slowly
till all the peas are entirely to pieces. Then take off the pot,
and mash the peas well against its sides to extract from them all
their flavour. Afterward strain off the liquid into a clean pot,
and add to it a tea-cup full of the juice of spinach, which you
must prepare, while the soup is boiling, by pounding some spinach
in a mortar. This will give the soup a fine green colour. Then put
in a quarter of a pound of the best fresh butter rolled whole in
flour; and add a pint and a half more of shelled young peas. If
you wish the soup very thick, you may allow a quart of the
additional peas. Season it with a very little salt and cayenne;
put it again over the fire, and boil it till the last peas are
quite soft, but not till they go to pieces.

Have ready in a tureen two or three slices of toasted bread cut
into small squares or dice, and pour the soup on it.

This soup, if properly made, will be found excellent,
notwithstanding the absence of meat. It is convenient for fast
days; and in the country, where vegetables can be obtained from
the garden, the expense will be very trifling. What is left may be
warmed for the next day.


GIBLET SOUP.

Take three pounds of shin of beef or of neck of mutton. Cut off
the meat and break the bones. Then put the meat with the bones
into a soup-pot, with a tea-spoonful of salt, and three quarts of
water. Add a bunch of sweet marjoram, one of sweet basil, and a
quarter of an ounce of black pepper-corns, all tied in a thin
muslin rag; a sliced onion, and six or eight turnips and carrots,
cut small. Let the whole boil slowly for two or three hours,
skimming it well. In the meantime, have ready two sets of goose-giblets,
or four of duck. They must he scalded, and well washed in
warm water. Cut off the bills and split the heads; and cut the
necks and gizzards into mouthfuls. Having taken the meat and bones
out of the soup, put in the giblets, with a head of celery
chopped. Boil it slowly an hour and a half; or more, taking care
to skim it. Make a thickening of an ounce and a half of butter,
and a large table-spoonful of flour, mixed together with a little
of the soup. Then stir it into the pot, adding a large table-spoonful
of mushroom catchup, and some small force-meat balls, or
little dumplings. Boil the soup half an hour longer. Then send it
to table with the giblets in the tureen.


GUMBO.

Take an equal quantity of young tender ochras, and of ripe
tomatas, (for instance, a quarter of a peck of each.) Chop the
ochras fine, and scald and peel the tomatas. Put them into a stew-pan
without any water. Add a lump of butter, and a very little
salt and pepper; and, if you choose, an onion minced fine. Let it
stew steadily for an hour. Then strain it, and send it to table as
soup in a tureen. It should be like a jelly, and is a favourite
New Orleans dish. Eat dry toast with it.


HAM OMELET.

Take six ounces of cold coiled ham, and mince it very fine, adding
a little pepper. Beat separately the whites and yolks of six eggs,
and then mix them together add to them gradually the minced ham.
Beat the whole very hard, and do not let it stand a moment after
it is thoroughly mixed. Have ready some boiling lard in a frying-pan,
and put in the omelet immediately. Fry it about ten minutes
or a quarter of an hour. When done, put it on a hot dish, trim off
the edges, and fold it over in a half moon. Send it to table hot,
and covered. It is eaten at breakfast.

If you wish a soft omelet, (not to fold over,) fry it a shorter
time, and serve it in a deep dish, to be helped with a spoon.

A similar omelet may be made of the lean of a cold smoked tongue.


BATTER PUDDING.

Take a quart of milk, and stir into it gradually eight table
spoonfuls of sifted flour, carefully pressing out all the lumps
with the back of the spoon. Beat eight eggs very light, and add
them by degrees to the milk and flour. Then stir the whole very
well together.

Dip your pudding-cloth into boiling water, and then dredge it with
flour. Pour in the pudding, and tie it tightly, leaving room for
it to swell. Put it into a pot full of boiling water, and boil it
hard for two hours. Keep it in the pot till it is time to send it
to table. Serve it up with wine-sauce, butter and sugar, or
molasses and cold butter.


PEACH MANGOES.

Take free-stone peaches of the largest size, (when they are full
grown, but not quite ripe,) and lay them in salt and water for two
days, covered with a board to keep them down. Then take them out,
wipe them dry, cut them open, and extract the stones. Mix
together, to your taste, minced garlic, scraped horseradish,
bruised mustard seed, and cloves; and a little ginger-root soaked
in water to soften, and then sliced. Fill the cavity of the
peaches with this mixture. Then tie them round with packthread,
and put them into a stone jar till it is two-thirds full. Strew
among them some whole cloves, broken cinnamon, and a little
cochineal. Season some cold vinegar, (allowing to each quart a
jill of fresh made mustard, and a little ginger, and nutmeg,) and
having mixed this pickle well, fill up the jar with it.


BROILED TOMATAS.

Take large ripe tomatas; wipe them, and split them in half. Broil
them on a gridiron till brown, turning them when half done. Have
ready in a dish some butter seasoned with a little pepper. When
the tomatas are well broiled, put them into the dish, and press
each a little with the back of a spoon, so that the juice may run
into the butter and mix with it. This is to make the gravy. Send
them to table hot.

Tomatas are very good sliced, and fried in butter.


PRESERVED TOMATAS.

Take large fine tomatas, (not too ripe,) and scald them to make
the skins come off easily. Weigh them, and to each pound allow a
pound of the best brown sugar, and the grated peel of a large
lemon. Put all together into a preserving kettle, and having
boiled it slowly for three hours, (skimming it carefully,) add the
juice of the lemons, and boil it an hour longer. Then put the
whole into jars, and when cool cover and tie them up closely. This
is a cheap and excellent sweetmeat; but the lemon must on no
account be omitted. It may be improved by boiling a little ginger
with the other ingredients.


TOMATA HONEY.

To each pound of tomatas, allow the grated peel of a lemon and six
fresh peach-leaves. Boil them slowly till they are all to pieces;
then squeeze and strain them through a bag. To each pint of liquid
allow a pound of loaf-sugar, and the juice of one lemon. Boil them
together half an hour, or till they become a thick jelly. Then put
it into glasses, and lay double tissue paper closely over the top.
It will be scarcely distinguishable from real honey.


PRESERVED CUCUMBERS.

Your cucumbers should be well shaped, and all of the same size.
Spread the bottom and sides of a preserving kettle with a thick
layer of vine leaves. Then put in the cucumbers--with a little
alum broken small. Cover them thickly with vine leaves, and then
with a dish. Fill up the kettle with water, and let them hang over
a slow fire till nest morning, but do not allow the water to boil.
Next day, take them out, cool them, and repeat the process with
fresh vine leaves, till the cucumbers are a fine green. When cold
drain them, cut a small piece out of the flat side, and extract
the seeds. Wipe the cucumbers in a dry cloth, and season the
inside with a mixture of bruised mace and grated lemon-peel. Tie
on with a packthread the bit that was cut out.

Weigh them, and to every pound of cucumbers allow a pound of loaf-sugar.
Put the sugar into a preserving kettle, a half pint of
water to each pound, and the beaten white of an egg to every four
pounds. Boil and skim the sugar till quite clear, adding sliced
ginger and lemon parings to your taste. When cool, pour it over
the cucumbers, and let them lie in it two days, keeping them
covered with a plate, and a weight on it to press it down. Then
boil up the syrup again, adding one-half as much sugar, &c. as you
had at first; and at the last the juice and grated peel of two
lemons for every six cucumbers. The lemon must boil in the syrup
but ten minutes. Then strain the syrup all over the cucumbers, and
put them up in glass jars.

If they are not quite clear, boil them in a third syrup.

Small green melons may be preserved in this manner.


APPLE RICE PUDDING.

Wash half a pint of rice, and boil it till soft and dry. Pare,
core, and cut up six large juicy apples, and stew them in as
little water as possible. When they are quite, tender, take them
out, and mash them with six table-spoonfuls of brown sugar. When
the apples and rice are both cold, mix them together. Have ready
five eggs beaten very light, and add them gradually to the other
ingredients, with five or six drops of essence of lemon, and a
grated nutmeg. Or you may substitute for the essence, the grated
peel and the juice of one large lemon. Beat the whole very hard
after it is all mixed; tie it tightly in a cloth, (leaving but a
very small space for it to swell,) and stopping up the tying place
with a lump of flour moistened to paste with water. Put it into a
pot of boiling water, and boil it fast for half an hour. Send it
to table hot, and eat it with sweetened cream, or with beaten
butter and sugar.

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