Miss Beecher's Domestic Receipt Book - free ebook by Catharine Esther Beecher

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Miss Beecher's Domestic Receipt Book

Catharine Esther Beecher

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MISS BEECHER’S DOMESTIC RECEIPT BOOK:

MISS BEECHER’S DOMESTIC RECEIPT BOOK:

DESIGNED AS A SUPPLEMENT TO HER TREATISE ON DOMESTIC ECONOMY NEW YORK: HARPER &amp; BROTHERS, 82 CLIFF STREET. 1846. Entered, according to Act of Congress, in the year 1846, by Harper &amp; Brothers , In the Clerk’s Office of the Southern District of New-York....

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PREFACE.

PREFACE.

The following objects are aimed at in this work: First , to furnish an original collection of receipts, which shall embrace a great variety of simple and well-cooked dishes, designed for every-day comfort and enjoyment. Second , to include in the collection only such receipts as have been tested by superior housekeepers, and warranted to be the best . It is not a book made up in any department by copying from other books, but entirely from the experience of the best practical housekeepers. Third

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NOURISHING AND UNSTIMULATING FOOD.

NOURISHING AND UNSTIMULATING FOOD.

The following presents a list of the articles which are found to be healthful and nourishing, and not stimulating, except as they supply the nourishment needed by the various bodily functions. The first and most important of these are called the farinaceous substances. Of these, wheat stands at the head, as the most nutritive, safe, and acceptable diet to all classes and in all circumstances. This can be used in the form of bread, every day, through a whole life, without cloying the appetite, an

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NOURISHING AND STIMULATING FOOD.

NOURISHING AND STIMULATING FOOD.

The second general division of food, embraces articles which serve perfectly to nourish and develop every animal organ, but, at the same time, increase the speed and strength of all functional action beyond the point which is attained by the system, when fully and perfectly nourished by vegetables, fruits, and bread-stuffs. There is no dispute among physiologists and physicians as to the fact, that animal food produces chyle which is more stimulating to the various organs, than that which is for

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FOOD THAT STIMULATES WITHOUT NOURISHING.

FOOD THAT STIMULATES WITHOUT NOURISHING.

The articles which come under this head, are usually called the condiments . In regard to these, Dr. Pereira remarks,— “The relish for flavoring, or seasoning ingredients, manifested by almost every person, would lead us to suppose that these substances serve some useful purpose beyond that of merely gratifying the palate. At present, however, we have no evidence that they do. They stimulate, but do not seem to nourish. The volatile oil they contain is absorbed, and then thrown out of the system

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FOOD THAT IS ENTIRELY UNDIGESTIBLE.

FOOD THAT IS ENTIRELY UNDIGESTIBLE.

There is no kind of food used which consists exclusively of indigestible matter. But it often is the case, that a certain amount of indigestible matter is mixed with nourishing food, and serves, by its mechanical aid, to promote the healthful action of the stomach and bowels. This is the reason why unbolted flour is deemed more healthful than fine flour, and is consequently preferred for dyspeptics. But where there is too great a quantity of such indigestible matter, or where it is not properly

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FOOD THAT IS UNHEALTHFUL IN NATURE, OR MADE SO BY COOKING.

FOOD THAT IS UNHEALTHFUL IN NATURE, OR MADE SO BY COOKING.

The most injurious food, of any in common use, is the animal oils , and articles cooked with them. On this subject, Dr. Pereira remarks:—“ Fixed oil , or fat , is more difficult of digestion, and more obnoxious to the stomach, than any other alimentary principle. Indeed, in concealed forms, I believe it will be found to be the offending ingredient in nine-tenths of the dishes which disturb weak stomachs. Many dyspeptics who avoid fat meat, butter, and oil, unwittingly eat it in some concealed fo

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LIQUID ALIMENTS, OR DRINKS.

LIQUID ALIMENTS, OR DRINKS.

“ Water ” says Dr. Pereira, “is probably the natural drink of all adults. It serves several important purposes in the animal economy:—firstly, it repairs the loss of the aqueous part of the blood, caused by evaporation, and the action of the secreting and exhaling organs; secondly, it is a solvent of various alimentary substances, and, therefore, assists the stomach in digestion, though, if taken in very large quantities, it may have an opposite effect, by diluting the gastric juice; thirdly, it

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OTHER LIQUID ALIMENTS, OR DRINKS.

OTHER LIQUID ALIMENTS, OR DRINKS.

The other drinks in most common use are arranged thus,— 1. The Mucilaginous, Farinaceous, or Saccharine drinks. These are water chiefly, with substances slightly nutritive, softening, and soothing. Toast water , Sugar water , Rice water , Barley water , and the various Gruels , are of this kind. 2. The Aromatic and Astringent drinks. These include Tea, Coffee, Chicory, Chocolate, and Cocoa. The following remarks on these drinks are taken from the work of Dr. Pereira. “The peculiar flavor of tea

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Beef.

Beef.

1. Cheek. 2. Neck. 3. Chuck Rib, or Shoulder having four Ribs. 4. Front of the Shoulder, or Shoulder Clod, sometimes called Brisket. 5. Back of the Shoulder. 6. Fore Shin, or Leg. 7,7. Plate pieces; the front one is the Brisket, and the back one is the Flank, and is divided again into the Thick Flank, or Upper Sirloin, and the Lower Flank. 8. Standing Ribs, divided into First, Second, and Third Cuts. The First Cut is next to the Sirloin, and is the best. 9. Sirloin. 10. Sirloin Steak. 11. Rump,

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Veal.

Veal.

1. Head and Pluck. 2. Rack and Neck. 3. Shoulder. 4. Fore Shank, or Knuckle. 5. Breast. 6. Loin. 7. Fillet, or Leg. 8. Hind Shank, or Knuckle....

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Mutton.

Mutton.

1. Shoulder. 2, 2. Neck, or Rack. 3. Loin. 4. Leg. 5. Breast. A Chine is two Loins. A Saddle of Mutton is two Legs and two Loins....

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Pork.

Pork.

1. Leg. 2. Hind Loin. 3. Fore Loin. 4. Spare Rib. 5. Hand. 6. Spring. A Lamb is divided into two fore quarters and two hind quarters. Venison. In this country nothing is used but the hind quarter. Two legs and two loins are called a Saddle ....

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SELECTION AND USES OF MEATS.

SELECTION AND USES OF MEATS.

In selecting beef, the best parts are cut from the thick portion, from the shoulder to the rump, and these are the most expensive parts, including sirloin, sirloin steaks, and first, second, and third cuts of the fore quarter. The best steaks are made by sawing up these pieces. Steaks from the round or buttock are tougher and not so sweet as steaks from rib pieces. The best steaks are from the sirloin and sirloin steak. Steaks that have large bits of bone should be cheaper, as the bone is so muc

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MODES OF COOKING AND USING THE DIFFERENT PARTS OF ANIMALS.

MODES OF COOKING AND USING THE DIFFERENT PARTS OF ANIMALS.

The Sirloin is to be roasted, and it is considered the best piece for steaks. The piece next forward of the Sirloin is about as good as any for roasting. The Rump is to be corned, or cooked à la mode . The Round is used for corning, or à la mode . The Edge or Etch Bone is corned, or for soup. The Hock or Shin is used for soups. The Rib pieces of the fore quarter are used as roasting pieces. The first cut , which is next the Sirloin, is the best, and the others are better for corning. The Head is

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MARKETING.

MARKETING.

In selecting Fish , take those that are firm and thick, having stiff fins and bright scales, the gills bright red, and the eyes full and prominent. When Fish are long out of water they grow soft, the fins bend easily, the scales are dim, the gills grow dark, and the eyes sink and shrink away. Be sure and have them dressed immediately, sprinkle them with salt, and use them, if possible, the same day. In warm weather put them in ice, or corning, for the next day. Shell Fish can be decided upon onl

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ON THE CARE OF MEATS.

ON THE CARE OF MEATS.

Beef and Mutton are improved by keeping as long as they remain sweet. If meat begins to taint, wash it and rub it with powdered charcoal and it removes the taint. Sometimes rubbing with salt will cure it. Corn-fed Pork is best. Pork made by still-house slops is almost poisonous, and hogs that live on offal never furnish healthful food. Measely Pork has kernels in it, and is unhealthful. A thick skin shows that the Pork is old, and that it requires more time to boil. If your Pork is very salt, so

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To cook a Ham (very fine).

To cook a Ham (very fine).

Boil a common-sized ham four or five hours, then skin the whole and fit it for the table; then set it in an oven for half an hour, then cover it thickly with pounded rusk or bread crumbs, and set it back for half an hour. Boiled ham is always improved by setting it into an oven for near an hour, till much of the fat fries out, and this also makes it more tender. Save the fat for frying meat....

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Smoked Boiled Tongues.

Smoked Boiled Tongues.

Soak them in cold water all night, then wash them and boil for four or five hours, according to the size. When cooked, take off the skin and garnish with parsley....

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À la Mode Beef.

À la Mode Beef.

Take a round of beef, cut it full of holes entirely through it, roll strips of raw salt pork in a seasoning made of thyme, cloves, and pepper and salt, half a teaspoonful of each; then draw these strips through the holes in the beef. Put some small onions, say half a dozen, with a quarter of a pound of butter into a sauce-pan with two great spoonfuls of milk and stew them till soft, put your beef and these onions in a pot, (you can stew the onions in the pot instead of the sauce-pan if you prefe

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Another à la Mode Beef.

Another à la Mode Beef.

If you have about five pounds of beef, take one pound of bread, soak it in water, pour off the water and mash it fine, adding a bit of butter the size of half a hen’s egg, salt, mace, pepper, cloves, half a teaspoonful each, pounded fine. Mix all with a tablespoonful of flour and two eggs. Then cut holes through the beef and put in half of this seasoning, and put it in a bake-pan with boiling water enough to cover it. Put the pan lid, heated, over it, and a few coals on it, and let it stew two h

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To Boil a Leg of Veal or Mutton.

To Boil a Leg of Veal or Mutton.

Make a stuffing of bread, and a quarter as much of salt pork, chopped fine and seasoned with sweet herbs, pepper and salt. Make deep gashes, or what is better, take out the bone with a carving knife, and fill up with stuffing, and sew up the opening with strong thread. When there is a flap of flesh, lap it over the opening and sew it down. Put it into a large pot and fill it with water, putting in a tablespoonful of salt, and let it simmer slowly three hours. If it is needful to add water, pour

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Pot Pie, of Beef, Veal, or Chicken.

Pot Pie, of Beef, Veal, or Chicken.

The best way to make the crust is as follows. Peel, boil, and mash a dozen potatoes, add a teaspoonful of salt, two great spoonfuls of butter, and half a cup of milk, or cream. Then stiffen it with flour, till you can roll it. Be sure to get all the lumps out of the potatoes. Some persons leave out the butter. Some roll butter into the dough of bread, others make a raised biscuit with but little shortening, others make a plain pie crust. But none are so good and healthful as the potato crust. To

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Calf’s Head.

Calf’s Head.

Take out the brains and boil the head, feet, and lights, in salted water, just enough to cover them, about two hours. When they have boiled nearly an hour and a half, tie the brains in a cloth and put them in to boil with the rest. They should previously be soaked half an hour in cold water. When the two hours have expired, take up the whole, and mash the brains fine, and season them with bread crumbs, pepper, salt, and a glass of Port or Claret, and use them for sauce. Let the liquor remain for

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Curried Dishes.

Curried Dishes.

Chickens and veal are most suitable for curries. Boil the meat till tender, and separate the joints. Put a little butter in a stew-pan with the chickens, pour on a part of the liquor in which the meat was boiled, enough nearly to cover it, and let it stew twenty minutes more. Prepare the curry thus: for four pounds of meat, take a tablespoonful of curry powder, a tea-cup of boiled rice, a tablespoonful of flour, and another of melted butter, a tea-cup of the liquor, and half a teaspoonful of sal

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To Prepare Curry Powder.

To Prepare Curry Powder.

One ounce of ginger, one ounce of mustard, one of pepper, three of coriander seed, three of tumeric, half an ounce of cardamums, quarter of an ounce of Cayenne pepper, quarter of an ounce of cinnamon, and quarter of an ounce of cummin seed. Pound them fine, sift them, and cork them tight in a bottle....

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Veal Stew.

Veal Stew.

Cut four pounds of veal into pieces three inches long and an inch thick, put it into the pot with water enough to cover it, and rise an inch over. Add a teaspoonful of salt, and put in four or five good slices of salt pork, and half a tea-cup of rice, butter the size of a hens egg, and season with pepper, salt, and sweet herbs, and let it simmer slowly till the rice is quite soft, allowing half an hour to heat and an hour to simmer. If there is too little water, pour in boiling water. Adding a l

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Another Veal Stew (very fine).

Another Veal Stew (very fine).

Cut four pounds of veal into strips three inches long and an inch thick, peel twelve large potatoes and cut them into slices an inch thick, then spread a layer of veal on the bottom of the pot, and sprinkle a little salt and a very little pepper over it, then put a layer of potatoes, then a layer of veal seasoned as before. Use up the veal thus, and over the last layer of veal put a layer of slices of salt pork, and over the whole a layer of potatoes. Pour in water till it rises an inch over the

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To Stew Birds.

To Stew Birds.

Wash and stuff them with bread crumbs, seasoned with pepper, salt, butter, or chopped salt pork, and fasten them tight. Line a stew-pan with slices of bacon, add a quart of water and a bit of butter the size of a goose egg, or else four slices of salt pork. Add, if you like, sliced onions and sweet herbs, and mace. Stew till tender, then take them up and strain the gravy over them. Add boiling water if the liquor is too much reduced....

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A fine Mutton Stew.

A fine Mutton Stew.

Take three quarts of peeled and sliced potatoes, three large onions, peeled and sliced, and mutton and ham cut into slices. Make layers first of potatoes, salted, and then with the mutton, sprinkled with salt, pepper, gravy, or butter, and mushroom or tomato catsup, two tea-cups of water, and the ham in small quantities. Cover tight and stew for an hour and a half. Watch, and add boiling water if needed, as there must be a good supply of gravy at the bottom....

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A Sausage Stew.

A Sausage Stew.

Make a thick layer of slices of peeled potatoes, put on a little salt, and then cut up sausages over the potatoes. Continue alternate layers of potatoes and sausages, the top layer being potatoes, pour in a little water and some gravy, or butter, and if you have bits of ham mix them with the sausages....

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To Bake Beef.

To Bake Beef.

Take ten pounds of the buttock, rub it with salt and let it lie a day or two, then wash it, and make openings in the beef and insert bits of salt pork dipped in a mixture of powdered pepper, cloves, and fine minced onions, cover it, and let it bake four or five hours. Put a pint of water and teaspoonful of salt in the baking pan and baste occasionally. Make a gravy of the drippings....

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Beef, or Mutton and Potato Pie.

Beef, or Mutton and Potato Pie.

Take a deep dish, butter it, and put in it a layer of mashed potatoes, seasoned with butter, pepper, salt and minced onions. Take slices of beef, or mutton, and season them with pepper and salt, lay them with small bits of salt pork over the potatoes. Then fill the dish with alternate layers, as above described, having the upper one potatoes. Bake an hour, or an hour and a half....

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To Cook Pigeons.

To Cook Pigeons.

Pigeons are good stuffed and roasted, or baked. They are better stewed thus:—Stuff them like turkeys, put them in a pot, breast downwards, and cover them with salted water an inch above the top, and simmer them two hours if tender, and three if tough. When nearly done, stir in a bit of butter the size of a goose egg, for every dozen pigeons. Take them up and add a little flour paste to the gravy, with salt and pepper, and pour some of it over them, and put the rest in a gravy dish....

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Beef, or Veal Stewed with Apples (very good).

Beef, or Veal Stewed with Apples (very good).

Rub a stew-pan with butter, cut the meat in thin slices, and put in, with pepper, salt, and apple sliced fine; some would add a little onion. Cover it tight, and stew till tender....

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To Boil a Turkey.

To Boil a Turkey.

Make a stuffing for the craw, of chopped bread and butter, cream, oysters, and the yolks of eggs. Sew it in, and dredge flour over the turkey, and put it to boil in cold water, with a spoonful of salt in it, and enough water to cover it well. Let it simmer for two hours and a half, or if small, less time. Skim it while boiling. It looks nicer if wrapped in a cloth dredged with flour. Serve it with drawn butter, in which are put some oysters....

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To Boil Corned Beef.

To Boil Corned Beef.

Put the beef in water enough to cover it, and let it heat slowly, and boil slowly, and be careful to take off the grease. Many think it much improved by boiling potatoes, turnips, and cabbage with it. In this case the vegetables must be peeled, and all the grease carefully skimmed as fast as it rises. Allow about twenty minutes of boiling for each pound of meat....

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General Remarks.

General Remarks.

Be sure you have your spit and tin oven very clean and bright, and for this end wash them, if possible, before they get cold. If they stand, pour boiling water on to them. Have a fire so large as to extend half a foot beyond the roaster each side. When meat is thin and tender, have a small, brisk fire. When your meat is large, and requires long roasting, have large solid wood, kindled with charcoal and small sticks. Set the meat, at first, some distance from the place where it is to roast, so as

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Roast Beef.

Roast Beef.

The sirloin, and the first and second cuts of the rack, are the best roasting pieces. Rub it with salt; set the bony side to the fire to heat awhile, then turn it, and have a strong fire; and if thick, allow fifteen minutes to the pound; if thin, allow a little less. If fresh killed, or if it is very cold, allow a little more time. Half an hour before it is done, pour off the gravy, thicken it with brown flour, and season it with salt and pepper. It is the fashion to serve roast beef with no oth

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Roast Lamb.

Roast Lamb.

The fore and hind quarter of lamb are used for roasting. Rub on a little softened butter, and then some salt and pepper, heat the bony side first, then turn and roast by a brisk fire, allowing about fifteen minutes to a pound, and rather more if fresh killed, or the weather cold. Put a pint of water and a teaspoonful of salt in the dripping-pan, and a little lard, or butter. Lamb is to be cooked thoroughly. The following is a very excellent sauce for roast lamb. Pick, wash, and shred fine, some

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Roast Mutton.

Roast Mutton.

The saddle, shoulder, and leg are used for roasting. Rub the mutton with butter, and then with salt and pepper, and some add pounded allspice, or cloves. Put butter, or lard, in the dripping-pan, with a quart of water, or a pint for a small piece, and baste it often. Set the bony side toward the fire, at some distance, that it may heat through before roasting. Allow about a quarter of an hour for every pound. Mutton should be cooked rare. Make a brown gravy, and serve it with currant jelly....

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Roast Veal.

Roast Veal.

The loin is the best for roasting, the breast and rack the next best. Wash the piece to be roasted in cold water, rub a little butter softened over it, and then some pepper and salt, put a pint or more water in the dripping-pan, and unless there is a good deal of fat, a bit of lard, or butter, and baste often. Set the bony side first to the fire to heat. Allow twenty minutes for every pound, and if cold, or fresh killed, a little more. Veal should be cooked very thoroughly. In roasting any part

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To Roast a Fillet or Leg of Veal.

To Roast a Fillet or Leg of Veal.

Cut off the shank bone of a leg of veal, and cut gashes in what remains. Make a dressing of chopped raw salt pork, salt, pepper, sweet herbs and bread crumbs, or use butter instead of pork. Stuff the openings in the meat with the dressing, put it in a bake-pan with water, just enough to cover it, and let it bake, say two hours for six pounds. Or put it in a tin oven, and roast it two or three hours, according to the size....

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Baked, or Roasted Pig.

Baked, or Roasted Pig.

Take a pig that weighs from seven to twelve pounds, and as much as five weeks old. Wash it thoroughly outside and inside. Take any fresh cold meat, say one pound, and a quarter of a pound of salt pork, and twice as much bread as you have meat. Chop the bread by itself, and chop the meat and pork fine and mix all together, adding sweet herbs, pepper and salt, half a tea-cup of butter, and one egg. Stuff the pig with it, and sew it up tight. Take off the legs at the middle joint. Put it into a dri

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To Roast a Spare Rib.

To Roast a Spare Rib.

Rub with salt, pepper, and powdered sage. Put the bone side to warm slowly. Dredge on a little flour, and put a little salted water and butter into the dripping-pan, and baste with it. If large, it requires three hours; if small, only one to cook it. Pork must be cooked slowly and very thoroughly....

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Roast Turkey.

Roast Turkey.

Wash the outside and inside very clean. Take bread crumbs, grated or chopped, about enough to fill the turkey, chop a bit of salt pork, the size of a good egg, and mix it in, with butter, the size of an egg, pepper, salt, and sweet herbs to your taste. Then beat up an egg and work in. Fill the crop and the body, sew them up, and tie the legs and wings, and spit them. Set it where it will gradually heat, and turn it once or twice, while heating, for fifteen minutes. Then put it up to the fire, an

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Roast Goose.

Roast Goose.

A goose should be roasted in the same manner as a turkey. It is better to make the stuffing of mashed potatoes, seasoned with salt, pepper, sage, and onions, to the taste. Apple sauce is good to serve with it. Allow fifteen minutes to a pound, for a gosling, and twenty or more for an older one. Goose should be cooked rare....

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Roast Chickens.

Roast Chickens.

Wash them clean outside and inside, stuff them as directed for turkeys, baste them with butter, lard, or drippings, and roast them about an hour. Chickens should be cooked thoroughly. Stew the inwards till tender, and till there is but little water, chop them and mix in gravy from the dripping-pan, thicken with brown flour, and season with salt, pepper, and butter. Cranberry, or new-made apple sauce, is good with them....

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Roast Ducks.

Roast Ducks.

Wash the ducks, and stuff them with a dressing made with mashed potatoes, wet with milk, and chopped onions, sage, pepper, salt, and a little butter, to suit your taste. Reserve the inwards to make the gravy, as is directed for turkeys, except it should be seasoned with sage and chopped onions. They will cook in about an hour. Ducks are to be cooked rare. Baste them with salt water, and before taking up, dredge on a little flour and let it brown. Green peas and stewed cranberries are good accomp

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Mutton and Beef Pie.

Mutton and Beef Pie.

Line a dish with a crust made of potatoes, as directed in the Chicken Pot Pie. Broil the meat ten minutes, after pounding it till the fibres are broken. Cut the meat thin, and put it in layers, with thin slices of broiled salt pork, season with butter, the size of a hen’s egg, salt, pepper, (and either wine or catsup, if liked); put in water till it nearly covers the meat, and dredge in considerable flour, cover it with the paste, and bake it an hour and a half if quite thick. Cold meats are goo

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Chicken Pie.

Chicken Pie.

Joint and boil two chickens in salted water, just enough to cover them, and simmer slowly for half an hour. Line a dish with raised or potato crust, or pie crust, then put the chicken in layers, with thin slices of broiled pork, butter, the size of a goose egg, cut in small pieces. Put in enough of liquor, in which the meat was boiled, to reach the surface, salt and pepper each layer, dredge in a little flour, and cover all with a light, thick crust. Ornament the top with the crust, and bake abo

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Mutton Haricot.

Mutton Haricot.

Make a rich gravy by boiling the coarser parts for the liquor, and seasoning with pepper, spice, and catsup. Cut into the gravy, carrots, parsnips, onions, and celery, boiled tender; then broil the mutton, first seasoning it with salt and pepper, put them into the gravy, and stew all about ten minutes. Garnish with small pickles....

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To Cook a Shoulder of Lamb.

To Cook a Shoulder of Lamb.

Check the shoulder with cuts an inch deep, rub on first butter, then salt, pepper, and sweet herbs, over these put the yolk of an egg and bread crumbs, and then bake or roast it a light brown. Make a gravy of the drippings, seasoning with pepper, salt, and tomato catsup, and also the grated rind and juice of a lemon; thicken with a very little flour....

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Rice Chicken Pie.

Rice Chicken Pie.

Line a pudding dish with slices of broiled ham, cut up a boiled chicken, and nearly fill the dish, filling in with gravy or melted butter; add minced onions if you like, or a little curry powder, which is better. Then pile boiled rice to fill all interstices, and cover the top quite thick. Bake it for half or three quarters of an hour....

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Potato Pie.

Potato Pie.

Take mashed potatoes, seasoned with salt, butter, and milk, and line a baking dish. Lay upon it slices of cold meats of any kind with salt, pepper, catsup, and butter, or gravy. Put on another layer of potatoes, and then another of cold meat as before. Lastly, on the top put a cover of potatoes. Bake it till it is thoroughly warmed through, and serve it in the dish in which it is baked, setting it in, or upon another....

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General Remarks.

General Remarks.

It is best to fry in lard not salted, and this is better than butter. Mutton and beef suet are good for frying. When the lard seems hot, try it by throwing in a bit of bread. When taking up fried articles, drain off the fat on a wire sieve....

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A nice Way of Cooking Calf’s or Pig’s Liver.

A nice Way of Cooking Calf’s or Pig’s Liver.

Cut it in slices half an inch thick, pour on boiling water and then pour it off entirely , then let the liver brown in its own juices, turning it till it looks brown on both sides. Take it up and pour into the frying-pan enough cold water to make as much gravy as you wish; then sliver in onion, cut fine, add a little salt and nutmeg, and a bit of butter to season it, let it boil up once, then put back the liver for a minute, and then set it on the table....

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Fried Veal Cutlets.

Fried Veal Cutlets.

Take half a pint of milk, add a well-beaten egg, and flour enough to make a batter. Fry the veal brown in some sweet lard, then dip it in the batter and fry again till brown. Drop in some spoonfuls of batter, to fry after the veal is taken up, and put them on the top of the veal. Then put a little thin flour paste into the gravy, adding salt and pepper, and after one boil, pour it over the whole. The veal must be cut quite thin, and it should cook nearly an hour in the whole....

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Fricassee Chickens.

Fricassee Chickens.

Wash the chickens and divide them into pieces, put them in a pot, or stew-pan, with several slices of salt ham, or pork, and sprinkle each layer with salt and pepper; cover them with water, and let them simmer till tender, keeping them covered. Then take them up, and mix with the gravy a piece of butter the size of a hen’s egg, and a paste made of two teaspoonfuls of flour wet up with the gravy. Put back the chickens and let them stew five minutes. Then spread crackers, or toasted bread, on the

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Meats Warmed over.

Meats Warmed over.

Cold beef is best made into pies as in a foregoing receipt. Veal is best made into hashes, or force meat, as in following receipts. If it is liked more simply cooked, chop it fine, put in water just enough to moisten it, butter, salt, pepper, and a little juice of a lemon. Some like a little lemon rind grated in. Heat it through, but do not let it fry. Put it on buttered toast, and garnish it with slices of lemon. Cold salted, or fresh beef are good chopped fine with pepper, salt, and catsup, an

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A nice Way of Cooking Cold Meats.

A nice Way of Cooking Cold Meats.

Chop the meat fine, add salt, pepper, a little onion, or else tomato catsup, fill a tin bread pan one-third full, cover it over with boiled potatoes salted and mashed with cream or milk, lay bits of butter on the top and set it into a Dutch, or stove oven, for fifteen or twenty minutes....

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A Hash of Cold Meat for Dinner (very good).

A Hash of Cold Meat for Dinner (very good).

Peel six large tomatoes and one onion, and slice them. Add a spoonful of sugar, salt and pepper, and a bit of butter the size of a hen’s egg, and half a pint of cold water. Shave up the meat into small bits, as thin as thick pasteboard. Dredge flour over it, say two teaspoonfuls, or a little less. Simmer the meat with all the rest for one hour , and then serve it, and it is very fine. Dried tomatoes can be used. When you have no tomatoes, make a gravy with water, pepper, salt, and butter, or col

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Cold Meat Turnovers.

Cold Meat Turnovers.

Roll out wheat dough very thin, and put in it, like a turnover , cold meat chopped fine, and seasoned with pepper, salt, catsup, and sweet herbs. Make small ones, and fry them in lard till the dough is well cooked....

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Head Cheese.

Head Cheese.

Boil in salted water the ears, skin, and feet of pigs till the meat drops from the bones; chop it like sausage meat. Season the liquor with pepper, salt, cloves, nutmeg, and cinnamon, or with pepper, salt, and sweet herbs, mix the meat with it, and while hot tie it in a strong bag and keep a heavy stone upon it until quite cold....

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Souse.

Souse.

Cleanse pigs’ ears and feet and soak them a week in salt and water, changing the water every other day. Boil eight or ten hours till tender. When cold put on salt, and pour on hot spiced vinegar. Fry them in lard....

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Tripe.

Tripe.

Scrape and scour it thoroughly, soak it in salt and water a week, changing it every other day. Boil it eight or ten hours, till tender; then pour on spiced hot vinegar, or fry or broil it....

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Force Meat Balls (another Hash.)

Force Meat Balls (another Hash.)

Chop cold veal fine with one-fourth as much salt pork. Season with salt, pepper, and sweet herbs. Make them into balls and fry them brown....

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To Prepare Cold Beef Steaks.

To Prepare Cold Beef Steaks.

Put a fine minced onion into a stew-pan, and add half a dozen cloves and as many pepper corns, pour on a coffee cup of boiling water, and add three large spoonfuls of butter, or some gravy. Let it simmer ten minutes. Then cut up the beef in mouthfuls and put into this gravy to simmer four or five minutes, till heated through, but do not let it cook any more, as it is not healthful. Three large tomatoes stewed with the onion improves this....

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A nice Way of Cooking Cold Boiled Ham.

A nice Way of Cooking Cold Boiled Ham.

Make quite a thin batter of flour, water, and eggs, with a little salt. Pour the batter over the bottom of a Dutch oven, or frying-pan, which has a very little hot butter, or lard in it; say three great spoonfuls. Let the batter be no thicker on the bottom than a straw; let it fry a couple of minutes and then cover the batter with very thin slices of ham, and pour a thin cover of batter over them. Let it fry till the bottom looks a yellowish brown (have a hot fire), then cut it into squares, or

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Another Way of Cooking Cold Ham.

Another Way of Cooking Cold Ham.

Cut up all the bits and ends, put them in a frying, or sauce pan, with a very little water and some butter. When warmed through, break in some eggs and stir them up with the ham until the egg is hardened....

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A Veal Hash.

A Veal Hash.

Cut up cooked veal into strips, flour them and fry them to a light brown, in butter. Then take them up and mix as much hot water as there is gravy, add a little flour paste, season with salt, pepper, catsup, and lemon-juice, then add the meat and heat it hot....

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Veal Balls (another Hash).

Veal Balls (another Hash).

Chop the cold veal fine, removing hard portions, add as much bread crumbs as there is of meat, and half as much broiled salt pork chopped fine. Moisten all with a glass of white wine if you like it, put in two eggs, and season with salt, pepper, sweet herbs, and a little nutmeg. Form them into balls and fry in butter....

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BROILED MEATS.

BROILED MEATS.

It is best to oil the bars of the gridiron with suet and also warm them before putting the meat on. Chalk is sometimes rubbed on to the gridiron, when fish is to be broiled. It is desirable to keep a gridiron expressly for fish, otherwise meat is often made to taste fishy. Cut the ham into thin slices, and broil it very quickly over a hot fire, then put on butter and a little pepper. Cut the veal into slices a quarter of an inch thick, lay them on the gridiron with an equal number of slices of s

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French Vegetable Soup.

French Vegetable Soup.

Take a leg of lamb, of moderate size, and four quarts water. Of potatoes, carrots, cabbage, onions, tomatoes, and turnips take a tea-cup full of each, chopped fine. Salt and black pepper to your taste. Wash the lamb, and put it into the four quarts of cold water. When the scum rises take it off carefully with a skimmer. After having pared and chopped the vegetables, put them into the soup. Carrots require the most boiling, and should be put in first; onions require the least boiling, and are to

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Plain Calf’s Head Soup.

Plain Calf’s Head Soup.

Boil the head and feet in just water enough to cover them; when tender take out the bones, cut in small pieces, and season with marjoram, thyme, cloves, salt, and pepper. Put all into a pot, with the liquor, and four spoonfuls of thin batter, stew gently an hour, then, just as you take it up, add two or three glasses of Port wine, and the yolks of eggs boiled hard....

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An Excellent Simple Mutton Soup.

An Excellent Simple Mutton Soup.

Put a piece of the fore quarter of mutton into salted water, enough to more than cover it, and simmer it slowly two hours. Then peel a dozen turnips, and six tomatoes, and quarter them, and boil them with the mutton till just tender enough to eat. Thicken the soup with pearl barley. Some add sliced tomatoes, or the juice and rind of a lemon. Use half a tea-cup of rice if you have no pearl barley....

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Pea Soup.

Pea Soup.

Soak dry peas over night, putting a quart of water to each quart of peas. Next morning boil them an hour in this water, and ten minutes before the hour expires put in a teaspoonful of saleratus. Change them to fresh water, put in a pound of salt pork, and boil three or four hours, till the peas are soft. Green peas need no soaking, and must boil not more than an hour. When taken up, add butter....

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Portable Soup.

Portable Soup.

Boil down the meat to a thick jelly, season it highly with salt, spices, and wine, or brandy; when cold, cut it in square inches, and dry them in the sun. Keep them in a tight tin vessel, and when you use them put a quart of boiling water to one, or two of the cakes, which should be one inch square, and the fourth of an inch thick. Vegetables can be added....

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A Rich Mock Turtle Soup.

A Rich Mock Turtle Soup.

Divide the lower from the upper part of the head, and put the head in a gallon of water, and boil till tender. Strain the liquor, and let it stand till the next day, and then take off the fat. Three quarters of an hour before serving it, hang it over the fire and season it with pepper, salt, mace, cloves, and sweet herbs, tied up in a small bag; add half a pint of rich gravy. Darken it with fried sugar, or browned flour; add the juice of two lemons, the yolks of eight eggs, boiled hard, and forc

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Another Dry Pea Soup.

Another Dry Pea Soup.

Soak the peas over night. Put a pound and a half of split peas into four quarts of water, with roast beef, or mutton bones, and a ham bone, or slices of ham. Add two heads of celery and two onions, and stew slowly till the peas are soft. Then strain the peas through a coarse sieve, and put them back and season to your taste with pepper and salt. Let it boil one hour longer. When you have no celery use a teaspoonful of essence of celery, or a spoonful of celery vinegar....

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Clam Soup.

Clam Soup.

Wash a peck of clams and boil them in a pint of water, till those on the top open and they come out easily. Strain the liquor, and add a quart of milk. When it just boils thicken with two and a half spoonfuls of flour, worked into three of butter, with pepper, mace, and other spices to your taste. It is better without spice....

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Oyster Soup.

Oyster Soup.

Put a gallon of water to a knuckle of veal, boil it to two quarts, strain and add the juice of the oysters you are to use. Add pepper and salt to your taste. Fifteen minutes before taking it up, put in the oysters. Ten minutes before taking up, put in eight rolled crackers, and after it stops boiling, add half a pint of milk....

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Veal Soup.

Veal Soup.

Take the knuckle and put it into salted water, enough to cover it, and also put in a pound of ham. When it is boiled very tender take up the meat, and strain the soup, and add a head of celery, cut small, one onion, a turnip and carrot sliced, four sliced tomatoes, a dozen corns of pepper, and salt to your taste. Thicken with three great spoonfuls of rice, or vermicelli, or a thin flour paste. Simmer it gently till all the vegetables are done. Almost any kind of meat can be made into soup, by ta

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Macaroni Soup (Mrs. F.’s Receipt).

Macaroni Soup (Mrs. F.’s Receipt).

Take six pounds of beef, and put it into four quarts of water, with two onions, one carrot, one turnip, and a head of celery. Boil it down three or four hours slowly, till there is about two quarts of water, and let it cool. Next day take off the grease, without shaking the sediment, and pour it off into the kettle, half an hour before dinner (leaving the sediment out), and add salt to suit the taste, a pint of macaroni, broken into inch pieces, and a tablespoonful and a half of tomato catsup...

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Southern Gumbo (Mrs. L.’s Receipt).

Southern Gumbo (Mrs. L.’s Receipt).

This is a favorite dish at the South and West, and is made in a variety of ways. The following is a very fine receipt, furnished by a lady, who has had an extensive opportunity for selection. Fry one chicken, when cut up, to a light brown, and also two slices of bacon. Pour on to them three quarts of boiling water. Add one onion and some sweet herbs, tied in a rag. Simmer them gently three hours and a half. Strain off the liquor, take off the fat, and then put the ham and chicken, cut into small

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Giblet Soup.

Giblet Soup.

Take the feet, neck, pinions, and giblets of two fowls, and add a pound and a half of veal, and a slice of lean ham. Pour on three quarts of cold water, and boil gently till the meat is very soft. Strain off the liquor, and, when cold, take off the fat. Cut the giblets and meat into half-inch pieces; add a tablespoonful of flour with one of butter, and some of the soup to thin it. Then put into the soup the butter and meat, with some sweet herbs tied in a bag, with salt to your taste. Boil it ha

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Directions for making Chowder.

Directions for making Chowder.

The best fish for chowder are haddock and striped bass. Cut the fish in pieces of an inch thick, and two inches square. Take six or eight good-sized slices of salt pork, and put in the bottom of an iron pot, and fry them in the pot till crisped. Take out the pork, leaving the fat. Chop the pork fine. Put in the pot a layer of fish, a layer of split crackers, some of the chopped pork, black and red pepper, and chopped onion, then another layer of fish, split crackers, and seasoning. This do till

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To Fry Fish.

To Fry Fish.

Fry some slices of salt pork, say a slice for each pound, and when brown take them up, and add lard enough to cover the fish. Skim it well, and have it hot, then dip the fish in flour, without salting it, and fry a light brown. Then take the fish up, and add to the gravy a little flour paste, pepper, salt; also wine, catsup, and spices, if you like. Put the fish and pork on a dish, and, after one boil, pour this gravy over the whole. Fish are good dipped first in egg and then in Indian meal, or

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To Boil Fish.

To Boil Fish.

Fill the fish with a stuffing of chopped salt pork, and bread, or bread and butter, seasoned with salt and pepper, and sew it up. Then sew it into a cloth, or you cannot take it up well. Put it in cold water, with water enough to cover it, salted at the rate of a teaspoonful of salt to each pound of fish, and about three tablespoonfuls of vinegar. Boil it slowly for twenty or thirty minutes, or till the fin is easily drawn out. Serve with drawn butter and eggs, with capers or nasturtions in it.

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To Broil Fish.

To Broil Fish.

Salt fish must be soaked several hours before broiling. Rub suet on the bars of your gridiron, then put the fish flesh side down (some say skin side down, as it saves the juices better), and broil till nearly cooked through. Then lay a dish on it, and turn the fish by inverting the gridiron over the dish. Broil slowly, and never pile broiled fish one above another on the dish....

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Baked Fish.

Baked Fish.

Cod, bass, and shad are good for baking. Stuff them with a seasoning made of bread crumbs or crackers, butter, salt, pepper, and, if you like, spices. Put the fish in a bake-pan, with a tea-cup of water, and a bit of butter, and bake from forty-five to sixty minutes....

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Cod Sounds and Tongues.

Cod Sounds and Tongues.

Soak them four hours in blood-warm water, then scrape off the skin, cut them up, and stew them in a little milk till tender. Just before taking up stir in butter, and a little flour paste, and scatter cold boiled eggs cut up over them....

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To Cook Salt Codfish.

To Cook Salt Codfish.

Soak the fish in a pailful of water all night. Then hang it in a good deal of water where it will be kept warm. Put one even great spoonful of saleratus in the water. (This last softens it as nothing else will do.) Change the water an hour before dinner, and hang it where it will get scalding hot. It must not boil, but only simmer. Take it up into a napkin, so as to keep it dry and hot....

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To Cook Cold Codfish.

To Cook Cold Codfish.

Mash boiled potatoes, mash the fish and mix with them, adding some cream or milk, and a little pepper, make them into round cakes an inch thick, and fry them in fresh lard....

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To Cook Oysters.

To Cook Oysters.

Oysters are best roasted in the shell, convex side downward, to hold the juices, and cooked till they will open well. They are good also cooked in a batter made by adding wheat flour to the juice till it is a batter, and adding two eggs and a salt spoonful of salt. Fry in hot lard to a light brown....

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Lobsters.

Lobsters.

These must never be cooked after they are dead. Put them alive into boiling water, and boil them till the small joints come off easily....

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Scolloped Oysters.

Scolloped Oysters.

Take the oysters from the liquor, and place some at the bottom of the dish, then grate some bread over them, a little nutmeg, pepper, salt, and cloves. Add another laying of oysters, and the seasoning, a little butter, and a glass of wine. Cover the whole with grated bread, and bake half an hour, or perhaps a little more. There will be liquor enough without adding any water or oyster broth....

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Pickled Oysters.

Pickled Oysters.

After taking out the oysters, to each quart of liquor put a teaspoonful of pepper, two blades of mace, three tablespoonfuls of white wine, and four of vinegar, also a tablespoonful of salt. Simmer the oysters in this five minutes, then take them out and put in jars, then boil the pickle, skim it, and pour it over them....

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To Crimp Fresh Fish.

To Crimp Fresh Fish.

Cut in slices and lay them for three hours in salt and water, and a glass of vinegar, then fry or broil them....

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To Cook Eels.

To Cook Eels.

Dress them, lay them open flat, rub them with salt and pepper, cut them in short pieces, and broil them. Small ones are best skinned and fried....

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To Cook Scollops.

To Cook Scollops.

Boil them, take out the hearts (which is the only part used), dip them in flour and fry brown in lard, or stew with butter, pepper, salt, and a little water....

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A Good Way of Using Cold Fresh Fish.

A Good Way of Using Cold Fresh Fish.

Take cold cooked fish, chop it with bread crumbs, pepper, salt, and boiled salt pork, or ham; season with salt, pepper, catsup, or wine. Mould into balls with egg and bread crumbs, and fry in lard....

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To Cook Clams.

To Cook Clams.

Thin-edged clams are the best ones. Roast them in a pan over a hot fire, or in a hot oven, placing them so as to save the juice. When they open, empty the juice into a sauce-pan, and add the clams with butter, pepper, and very little salt. To boil them, put them in a pot with a very little water, and so as to save their juices. Proceed as above, and lay buttered toast in the dish when you take them up. Clams are good put into a batter and fried. There is nothing worse for the health, or for the

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Gravy for a Mutton Hash, or Venison Hash.

Gravy for a Mutton Hash, or Venison Hash.

For a dish for six persons, take a tea-cup and a half of boiling water, and slice fine one small onion (say one an inch in diameter) into it, to give a slight flavor of onion, and thus hide the strong mutton taste. Mix a thin paste made with a heaping teaspoonful of flour, wet with a great spoonful of water, stir it in, and let it boil three minutes, adding a half a teaspoonful of black pepper, and rather more salt. Then set it where it will keep hot, but not boil, till wanted. Cut the mutton in

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To prepare a Veal Hash.

To prepare a Veal Hash.

Take a tea-cup of boiling water in a sauce-pan, and mix in an even teaspoonful of flour wet with a spoonful of cold water, and let it boil five minutes. Then add, not quite half a teaspoonful of black pepper, as much salt, and two great spoonfuls of butter, and set it where it will keep hot, but not boil. Chop the veal very fine, and mix with it, while chopping, half as much stale bread crumbs. Put it in a tin pan and pour the gravy on to it, and let it heat on a stove or trivet ten minutes. Toa

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Common Gravies.

Common Gravies.

Pour out the drippings of the tin roaster through a gravy strainer, into a pan, and set it away till cold. Next day, scrape the sediment from the bottom and then use it to make gravy in place of butter, for hashes. Mutton drippings must never be used for cooking. It is not fashionable to have gravy made for roast beef or mutton, as the juice of the meat is preferred, which, on the plate, is mixed with catsup or whatever is preferred. Gravies for poultry are made as directed in the article on roa

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Drawn Butter, or Melted Butter.

Drawn Butter, or Melted Butter.

Rub in two teaspoonfuls of flour into a quarter of a pound of butter. Add five tablespoonfuls of cold water. Set it into boiling water and let it melt, and heat until it begins to simmer, and it is done. Never simmer it on coals, as it fries the oil and spoils it. Be careful not to have the flour in lumps. If it is to be used with fish, put in chopped eggs and nasturtions, or capers. If used with boiled fowl, put in oysters while it is simmering, and let them heat through....

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Another Mode of preparing Drawn Butter.

Another Mode of preparing Drawn Butter.

Make three teaspoonfuls of flour into a thin batter, and stir it into a tea-cup of boiling water in a sauce-pan, and let it boil five minutes. Then take it off, and cut up a quarter of a pound of butter into pieces, and put in and keep it hot till it is melted. This is the easiest way, and if it is for very rich cooking more butter may be added....

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Drawn Meat Gravies, or Brown Gravies.

Drawn Meat Gravies, or Brown Gravies.

Put into a sauce-pan fresh meat cut in small pieces, seasoned with salt and pepper and a bit of butter, and heat it half an hour, till brown, stirring so that it shall not stick. Pour on boiling water, a pint for each pound—simmer three hours and skim it well. Settle and strain it, and set it aside to use. Thicken, when you need it, with brown flour, a teaspoonful to a half pint....

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A Nice Article to use for Gravy, or Soup.

A Nice Article to use for Gravy, or Soup.

Take butter the size of an egg, add a tablespoonful of sugar, put it in a skillet, and stir it till a dark brown, then dredge in flour, and use it to darken gravy or soup....

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Burnt Butter for Fish, or Eggs.

Burnt Butter for Fish, or Eggs.

Heat two ounces of butter in a frying-pan, till a dark brown, then add a tablespoonful of vinegar, half a teaspoonful of salt, and half a dozen shakes from the pepper box....

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Sauce for Salad, or Fish.

Sauce for Salad, or Fish.

Take the yolk of two eggs boiled hard, mash them with a mustard spoonful of mustard, a little black pepper, a little salt, three tablespoonfuls of salad oil, and three of vinegar. A tablespoonful of catsup would improve it for many....

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Wine Sauce for Mutton, or Venison.

Wine Sauce for Mutton, or Venison.

Take half a pint of the liquor in which the meat was cooked, and when boiling, put in pepper, salt, currant jelly, and wine to your taste; add about a teaspoonful of scorched flour, mixed with a little water....

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Oyster Sauce.

Oyster Sauce.

Take a pint of oyster juice, add a little salt and pepper, and a stick of mace, boil it five minutes, and then add two teaspoonfuls of flour, wet up in half a tea-cup of milk. Let this boil two minutes, then put in the oysters and a bit of butter the size of an egg; in two minutes take them up....

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Lobster Sauce.

Lobster Sauce.

Mix in six tablespoonfuls of vinegar, the yolks of two boiled eggs, some of the lobster spawn, a mustard spoonful of mustard, two tablespoonfuls of salad oil or melted butter, and a little salt and pepper....

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Apple Sauce.

Apple Sauce.

Boil peeled and quartered tart apples, and put in butter and sugar to your taste. If boiled in cider with quinces, it will keep a long time. The fresh-made is best....

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Celery Sauce for Boiled Fowls.

Celery Sauce for Boiled Fowls.

Take four or five celery heads, and cut up all but the green tops into small pieces, and boil it in half a pint of water till tender. Mix two teaspoonfuls of flour with a little milk and put in, with a salt spoonful of salt, and butter the size of an egg. When it boils, take it up....

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Celery Vinegar.

Celery Vinegar.

This is fine to keep in the castor stand. Pound two gills of celery seed, and add sharp vinegar. Shake every day for a week or two. The flavor of sweet herbs and sage can be obtained by pouring vinegar on to them, and for three successive days taking them out, and putting in a fresh supply of herbs. It must be kept corked and sealed....

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Essence of Celery, to flavor Soup.

Essence of Celery, to flavor Soup.

Bruise celery seed, and steep it in brandy for a fortnight. An ounce to half a pint of brandy is enough. Half a teaspoonful will flavor soup....

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Herb Spirit.

Herb Spirit.

It is convenient sometimes to use herb spirit instead of the herbs. It is made thus. Take all the sweet herbs, as thyme, marjoram, sweet basil, and summer savory, dry, pound, sift, and steep in brandy for a fortnight; an ounce to half a pint....

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Soup Powder.

Soup Powder.

The following is a very convenient article for soups. Dry, pound, and sift the following ingredients together. Take one ounce each, of lemon, thyme, basil, sweet marjoram, summer savory, and dried lemon peel, with two ounces of dried parsley, and a few dried celery seeds. Bottle it tight. Horseradish can be sliced thin, dried and pounded, and kept in a bottle for use. Mushrooms can be dried in a moderately warm oven, then powdered with a little mace and pepper, and kept to season soup or sauces.

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Soy.

Soy.

One pound of salt, two pounds of sugar, fried half an hour over a slow fire, then add three pints of boiling water, half a pint of essence of anchovies, a dozen cloves, and some sweet herbs. Boil till the salt dissolves, then strain and bottle it....

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Tomato Catsup.

Tomato Catsup.

Pour boiling water on the tomatoes, let them stand until you can rub off the skin, then cover them with salt, and let them stand twenty-four hours. Then strain them, and to two quarts put three ounces of cloves, two ounces of pepper, two nutmegs. Boil half an hour, then add a pint of wine....

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Mushroom Catsup.

Mushroom Catsup.

Put the mushrooms in layers, with salt sprinkled over each layer, and let them stand four days. Then mash them fine, and to every quart add two-thirds of a teaspoonful of black pepper, and boil it in a stone jar set in boiling water two hours. Strain it without squeezing, boil the liquor, let it stand to cool and settle, then bottle, cork, and seal it, and set it in a cool place....

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Walnut Catsup.

Walnut Catsup.

Bruise ten dozen young walnuts, add a quart of vinegar, and three-fourths of a pound of fine salt. Let them stand two weeks, stirring every day. Strain off the liquor, and add half an ounce of black pepper whole, thirty cloves, half an ounce of bruised nutmeg, half an ounce of ginger, and four sticks of mace. Boil the whole an hour, then strain and bottle tight....

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Potatoes.

Potatoes.

The great art of cooking potatoes is, to take them up as soon as they are done. Of course it is important to begin to cook them at the proper time. When boiled, baked, fried, or steamed, they are rendered watery by continuing to cook them after they reach the proper point. For this reason, potatoes, to bake or boil, should be selected so as to have them nearly the same size. Begin with the largest first, and continue to select the largest till all are gone. Be careful that the water does not sto

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Boiled Potatoes.

Boiled Potatoes.

Wash, but do not cut them. Put them in boiling water, having only a small quantity more than enough to cover them. Put salt in, say a great spoonful to half a pailful of potatoes. Boil them moderately; when nearly done, let them simmer slowly, and when cooked (as is discovered, not by their cracking, but by a fork) pour off the water, and let them stand till dry. Medium-sized potatoes, when young, will cook in from twenty to thirty minutes; when old, it requires double the time. When peeled they

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Other Modes of Cooking Potatoes.

Other Modes of Cooking Potatoes.

After boiling and peeling them, divide them and lay them on a gridiron to brown. Or when cold, the day after boiling, cut them in slices, and cook them on a griddle, with just enough lard to make them brown, or you can brown them on a gridiron. Another pretty mode for a fancy dish is, to peel large potatoes and then cut them round and round in shavings, as you pare an apple. Fry them with clean sweet lard in a frying-pan, till brown, stirring them to brown alike, drain them on a sieve, and after

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Turnips.

Turnips.

Boil turnips in a vessel by themselves. Try them with a fork, and if sweet and good, send them to the table when taken up. If watery, mash them, wring them in a cloth, and add salt and butter, and if the sweetness is gone, add a little white sugar, and they will be as good as new. Boil them in a good deal of water, with salt in it. If they boil too long, they lose their sweetness and become bitter. An hour is the medium time required....

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Asparagus.

Asparagus.

Keep it cool and moist on the cellar bottom till wanted. Throw it into cold water, cut off all that is tough, tie it in small bundles, salt the water when boiling, and then put them in and let them boil from fifteen to twenty-five minutes. When done, take it up with a skimmer, lay it on buttered toast, and put butter on to it. Drain it well on the skimmer before putting it on the toast, or it will spoil the dish....

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Beets.

Beets.

Beets must not be cut, as this makes them lose their sweetness. Salt the water, and boil them in summer an hour, and in winter three hours....

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Parsnips and Carrots.

Parsnips and Carrots.

Parsnips and carrots must be split, or else the outside is done too much before the inside is cooked sufficiently. Salt the water, and boil them when young half an hour, and two hours when old. Boil enough to have some to slice and fry for the next day’s dinner or breakfast, as they are much the best cooked in this way....

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Onions.

Onions.

Select the white kind, peel them and put them in boiling milk, a little salted, and boil them from half to three quarters of an hour. When taken up, drain in a colander, pour a little melted butter over them, or put on cold butter....

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Jerusalem Artichokes.

Jerusalem Artichokes.

Scrape them, and put them in boiling salted water. Boil large ones about two hours, then take them up and butter them....

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Squashes.

Squashes.

Summer squashes boil whole, when very young. When older, quarter them, and take out the seeds. Put them into boiling salted water; when done, squeeze out the water by wringing in a cloth, and add butter and salt to your taste. The neck part of the winter squash is the best; cut it into slices, peel it, boil it in salted water till tender, then drain off the water, and serve it without mashing, or, if preferred, wring it and season with butter and salt. What is left over is excellent fried for ne

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Cabbage and Cauliflowers.

Cabbage and Cauliflowers.

Take off the outer leaves of a cabbage, cut the stalky part in quarters, down to the centre, put it in boiling salted water, and boil them from half an hour to an hour. Cabbages, like turnips, must have a good deal of water, or they will taste strong. For cauliflowers, cut off all the leaves but the small ones mixed with the head, and boil in salted water till it is tender. Some wrap some of the large leaves around the head, and tie them on, and when cooked throw aside the leaves. Drain the caul

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Peas.

Peas.

Peas, to be good, must be fresh from the vines. Throw them into boiling salted water, and cook them from fifteen to thirty minutes, according to their age. When old, they are improved by putting a very little saleratus into the water, say a quarter of a teaspoonful to half a peck of shelled peas....

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Sweet Corn.

Sweet Corn.

If it is to be boiled on the cob, put it in salted boiling water, and let it cook from twenty minutes to three quarters of an hour after it begins to boil, according to the age of the corn....

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Succatosh.

Succatosh.

If you wish to make succatosh, boil the beans from half to three quarters of an hour, in water a little salt, meantime cutting off the corn and throwing the cobs to boil with the beans. Take care not to cut too close to the cob, as it imparts a bad taste. When the beans have boiled the time above mentioned, take out the cobs, and add the corn, and let the whole boil from fifteen to twenty minutes, for young corn, and longer for older corn. Make the proportions two-thirds corn and one-third beans

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Beans.

Beans.

Throw them into salted boiling water, and cook them from an hour to an hour and a half, according to the age. A little saleratus improves them when old; a piece as big as a pea will do. If you put in too much, the skins will slip off....

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Egg Plant.

Egg Plant.

Boil them in a good deal of water a few minutes, to get out the bitter taste, then cut them in slices, and sprinkle a little salt on them. Then fry them brown in lard or butter. If they are fried on a griddle, with only butter enough to keep them from sticking, they are better than when more butter is used....

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Baked Beans.

Baked Beans.

Pick over the beans the night before, and put them in warm water to soak, where they will be kept warm all night. Next morning pour off the water, and pour on boiling water, and let them stand and simmer till the beans are soft, and putting in with them a nice piece of pork, the skin gashed. Put them into the deep dish in which they are to bake, having water just enough to cover them. Bury the pork in the middle, so that the top will be even with the surface. All the garden beans are better for

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Tomatoes.

Tomatoes.

Pour on scalding water, and let them remain in it five minutes, to loosen the skins. Peel them, and put them in a stew-pan with a little salt and butter, and let them stew half an hour, and then pour them on to buttered toast. Another Way. —Peel them, put them in a deep dish, put salt and pepper, and a little butter over them, then make a layer of bread crumbs, or pounded crackers, then make another layer of tomatoes, and over these another layer of crumbs, till the dish is filled. The top layer

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Greens.

Greens.

Beet tops, turnip tops, spinach, cabbage sprouts, dandelions, cowslips, all these boil in salted water till they are tender, then drain in a colander, pressing hard. Chop them a little, and warm them in a sauce-pan, with a little butter. Lay them on buttered toast, and if you like, garnish them with hard-boiled egg, cut in slices. If not fresh, soak them half an hour in salt and water....

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Cucumbers.

Cucumbers.

The chief art of preparing cucumbers consists in making them cool and crisp. This is done by putting them in cold water for half an hour, and then cut them in thin slices into cold water. Then drain them in a colander, and season them with pepper, salt, and vinegar. Cucumbers are very nice cooked in this way. Peel and cut them into quarters, take out the seeds, and boil them like asparagus. Put them on to buttered toast, and put a little butter over them....

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Macaroni.

Macaroni.

Mix a pint of milk, and a pint of water, and a teaspoonful of salt; put in two ounces of macaroni, and boil till the liquor is wasted and the macaroni tender. Put on butter, or pour over some gravy. Cut the macaroni in pieces of three or four inches, in order to help it out more conveniently....

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Another Way.

Another Way.

Simmer it in thin gravy; when tender lay it in a dish, and grate on it old cheese, and over that grated bread. Pour over it melted butter, and set in a Dutch oven till of a brown color....

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To Cook Hominy.

To Cook Hominy.

Wash in several waters, and boil it five hours, allowing two quarts of water, and half a teaspoonful of salt, to every quart of hominy. Drain it through a colander, and add butter and salt, if needed. The small-grained requires less water and time....

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Macaroni Pudding, to eat with Meat.

Macaroni Pudding, to eat with Meat.

Simmer a quarter of a pound of macaroni in plenty of water, until it is tender. Strain off the water, and add a pint of milk or cream, an ounce of grated cheese, and a teaspoonful of salt. Mix well together, and strew over the top two ounces of grated cheese and crumbs of bread. Brown it well, in baking, on the top. It will bake in a quick oven in half an hour. It is appropriate to be eaten with boiled ham, or forms a course by itself, after meat....

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Salad.

Salad.

Salad, to be in perfection, should be fresh gathered, and put into salted cold water, which will remove all insects. Let them stand half an hour, and then drain them thoroughly....

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Mode of Dressing Salad.

Mode of Dressing Salad.

Take the yolks of one or two eggs boiled hard, mash them fine, mix with them pepper, salt, mustard, oil, and vinegar to your taste. Then cut up the salad, and mix it with this preparation. This is usually done at table....

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Mushroom.

Mushroom.

Cut off the lower part of the stem, peel them, and put them in a sauce-pan, with just water enough to prevent their burning at the bottom, put in a little salt, and shake them occasionally while cooking, to prevent burning. When tender, add butter, salt, and pepper to your taste, and wine and spice, if you like them. Serve them on buttered toast....

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Celeriac.

Celeriac.

This is very good, and but little known. It resembles celery in flavor, and is much more easily cultivated. Scrape and cut the roots in slices. Boil them very tender, drain off the water, add a little salt, and turn in just milk enough to cover them. Then take them up and add a little butter....

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Salsify, or Vegetable Oyster.

Salsify, or Vegetable Oyster.

Boil it till tender, then pour off the water, and add a little milk, and a little salt and butter. Another Way. —Parboil it, scraping off the outside, cut it in slices, dip it into beaten egg and fine bread crumbs, and fry it in lard. Another Way. —Make a batter of wheat flour, milk and eggs, and a little salt. Cut the salsify in slices; after it is boiled tender, put it in the batter, and drop this mixture into hot fat by the spoonful. Cook them a light brown....

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Southern Mode of Cooking Rice.

Southern Mode of Cooking Rice.

Pick over the rice, and wash it in cold water. To a pint of rice, put three quarts of boiling water, and half a teaspoonful of salt. Boil it just seventeen minutes from the time it fairly begins to boil. Then turn off all the water, and set it over a moderate fire, with the lid off, to steam fifteen minutes. Great care must be taken to be accurate. The rice water poured off is good to stiffen muslins....

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Common Mode of Cooking Rice.

Common Mode of Cooking Rice.

To a pint of clean rice, put three quarts of cold water, and a teaspoonful of salt. Boil it fifteen or twenty minutes, then pour off the water, add milk and some cream, and let it boil a few minutes longer. It should not be so soft as to lose its form. In case you wish to fry it next morning, boil it long er in the water, and omit the milk, or not, as you please. It is always a good plan to boil a good deal, so as to have it next day for griddle cakes, or to cut in slices and fry....

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Best Mode of Cooking Tomatoes.

Best Mode of Cooking Tomatoes.

This vegetable is much improved by cooking a long time . Immediately after breakfast, begin by boiling two onions. If they are not liked, omit this part; but it is best to make the trial, as some can eat this, who cannot take onions any other way comfortably. Pour boiling water over a dozen large tomatoes, and peel them. Cut them into a stew-pan; add a tea-cup and a half of bread crumbs, a teaspoonful of black pepper, a tablespoonful of salt, four tablespoonfuls of butter, and also the cooked on

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Sweet Potatoes.

Sweet Potatoes.

The best way to cook sweet potatoes is to bake them with their skins on. When boiled, the largest should be put in first, so as to have all cook alike. Drain them and dry them, then peel them. They are excellent sliced and fried for breakfast next day; much better than at first....

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Artichokes.

Artichokes.

Boil them till tender, drain them, and serve them with melted butter....

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Stewed Egg Plant.

Stewed Egg Plant.

Take the purple kind, stew till soft, take off the skin, mash it with butter and sweet herbs, grate bread over the top, and bake it till brown....

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On Constructing and Heating an Oven.

On Constructing and Heating an Oven.

The best ovens are usually made thus. After the arch is formed, four or five bushels of ashes are spread over it, and then a covering of charcoal over that, then another layer of bricks over all. The use of this is, that the ashes become heated, and the charcoal being a non-conductor, the heat is retained much longer. In such an oven, cake and pies can be baked after the bread is taken out, and then custards after them. Sometimes four bakings are done in succession. The first time an oven is use

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How to know when an Oven is at the right Heat.

How to know when an Oven is at the right Heat.

An experienced cook will know without rules. For a novice, the following rules are of some use in determining. If the black spots in the oven are not burnt off, it is not hot, as the bricks must all look red. If you sprinkle flour on the bottom, and it burns quickly, it is too hot . If you cannot hold your hand in longer than to count twenty moderately, it is hot enough . If you can count thirty moderately, it is not hot enough for bread. These last are not very accurate tests, as the power to b

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How to know when Bread is Sour, or Heavy.

How to know when Bread is Sour, or Heavy.

If the bread is sour, on opening it quick and deeply with your fingers, and applying the nose to the opening, a tingling and sour odor escapes. This is remedied by taking a teaspoonful of saleratus, for every four quarts of flour, very thoroughly dissolved in hot water, which is to be put in a hole made in the middle, and very thoroughly kneaded in, or there will be yellow streaks. If the bread is light and not sour, it will, on opening it deep and suddenly, send forth a pungent and brisk, but n

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How to treat Bread when taken from the Oven.

How to treat Bread when taken from the Oven.

Never set it flat on a table, as it sweats the bottom, and acquires a bad taste from the table. Always take it out of the tins, and set it up end way, leaning against something. If it has a thick, hard crust, wrap it in a cloth wrung out of cold water. Keep it in a tin box, in a cool place, where it will not freeze....

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Yeast.

Yeast.

The article in which yeast is kept must, when new yeast is made, or fresh yeast bought, be scalded and emptied, and then have a salt spoonful of saleratus put in, and be rinsed out again with warm water. If it is glass, rinsing twice with warm water will answer. Junk bottles are best for holding yeast, because they can be corked tight, and easily cleansed....

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Potato Yeast.

Potato Yeast.

By those who use potato yeast, it is regarded as much the best, as it raises bread quicker than common home-brewed yeast, and, best of all, never imparts the sharp, disagreeable yeast taste to bread or cake, often given by hop yeast. Mash half a dozen peeled boiled potatoes, and mix in a handful of wheat flour, and two teaspoonfuls of salt, and after putting it through a colander, add hot water till it is a batter. When blood warm, put in half a tea-cup of distillery yeast, or twice as much pota

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Home-made Yeast, which will keep Good a Month.

Home-made Yeast, which will keep Good a Month.

Four quarts of water, two handfuls of hops, eight peeled potatoes, sliced, all boiled soft, mixed and strained through a sieve. To this, add a batter, made one-third of Indian, and two-thirds of rye, in a pint of cold water, and then boil the whole ten minutes. When cool as new milk, add a tea-cup of molasses, a tablespoonful of ginger, and a tea-cup of distillery yeast, or twice as much home-brewed....

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Home-brewed Yeast more easily made.

Home-brewed Yeast more easily made.

Boil a handful of hops half an hour in three pints of water. Pour half of it, boiling hot , through a sieve, on to nine spoonfuls of flour, mix, and then add the rest of the hop water. Add a spoonful of salt, half a cup of molasses, and when blood warm , a cup of yeast....

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Hard Yeast.

Hard Yeast.

This often is very convenient, especially for hot weather, when it is difficult to keep yeast. Take some of the best yeast you can make, and thicken it with Indian meal, and if you have rye, add a little to make it adhere better. Make it into cakes an inch thick, and three inches by two in size, and dry it in a drying wind, but not it the sun. Keep it tied in a bag, in a dry, cool place, where it will not freeze. One of these cakes is enough for four quarts of flour. When you wish to use it, put

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Rubs, or Flour Hard Yeast.

Rubs, or Flour Hard Yeast.

This is better than hard yeast made with Indian. Take two quarts of best home-brewed yeast, and a tablespoonful of salt, and mix in wheat flour, so that it will be in hard lumps. Set it in a dry, warm place (but not in the sun) till quite dry. Then leave out the fine parts to use the next baking, and put up the lumps in a bag, and hang it in a dry place. In using this yeast, take a pint of the rubs for six quarts of flour, and let it soak from noon till night. Then wet up the bread to bake next

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Milk Yeast.

Milk Yeast.

One pint of new milk, and one teaspoonful of fine salt. One large spoonful of flour. Mix, and keep it blood warm an hour. Use twice as much as the common yeast. Bread soon spoils made of this....

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Wheat Bread of Distillery, or Brewer’s Yeast.

Wheat Bread of Distillery, or Brewer’s Yeast.

Take eight quarts of flour, and two of milk, a tablespoonful of salt, a gill and a half of distillery yeast, and sometimes rather more, if not first rate. Take double the quantity of home-brewed yeast. Sift the flour, then make an opening in the middle, pour in a part of the wetting, and put in the salt. Then mix in a good part of the flour. Then pour in the yeast, and mix it well, then add the rest of the wetting, using up the flour so as to make a stiff dough. Knead it half an hour, till it cl

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Wheat Bread of Home-brewed Yeast.

Wheat Bread of Home-brewed Yeast.

Sift eight quarts of flour into the kneading tray, make a deep hole in the middle, pour into it a pint of yeast, mixed with a pint of lukewarm water, and then work up this with the surrounding flour, till it makes a thick batter. Then scatter a handful of flour over this batter, lay a warm cloth over the whole, and set it in a warm place. This is called sponge. When the sponge is risen so as to make cracks in the flour over it (which will be in from three to five hours), then scatter over it two

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Baker’s Bread.

Baker’s Bread.

Take a gill of distillery yeast, or twice as much fresh home-brewed yeast, add a quart of warm (not hot) water, and flour enough to make a thin batter, and let it rise in a warm place all night. This is the sponge. Next day, put seven quarts of sifted flour into the kneading tray, make a hole in the centre, and pour in the sponge. Then dissolve a bit of volatile salts, and a bit of alum, each the size of a hickory-nut, and finely powdered, in a little cold water, and add it, with a heaping table

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Wheat Bread of Potato Yeast.

Wheat Bread of Potato Yeast.

This is made like bread made with home-brewed yeast, except that you may put in almost any quantity of the potato yeast without injury. Those who use potato yeast like it much better than any other. The only objection to it is, that in summer it must be made often, as it will not keep sweet long. But it is very easily renewed. The chief advantage is, that it rises quick, and never gives the sharp and peculiar taste so often imparted to bread and cake by all yeast made with hops....

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Potato Bread.

Potato Bread.

Rub a dozen peeled and boiled potatoes through a very coarse sieve, and mix with them twice the quantity of flour, mixing very thoroughly. Put in a coffee-cup full of home-brewed, or of potato yeast, or half as much of distillery yeast, also a teaspoonful of salt. Add whatever water may be needed to make a dough as stiff as for common flour bread. An ounce or two of butter rubbed into the flour, and an egg beat and put into the yeast, and you can have fine rolls, or warm cakes for breakfast. Thi

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Cream Tartar Bread.

Cream Tartar Bread.

Three pints of dried flour, measured after sifting. Two cups of milk. Half a teaspoonful of salt. One teaspoonful of soda (Super Carbonate). Two teaspoonfuls of cream tartar. Dissolve the soda in half a tea-cup of hot water, and put it with the salt into the milk. Mix the cream tartar very thoroughly in the flour: the whole success depends on this. Just as you are ready to bake, pour in the milk, knead it up sufficiently to mix it well, and then put it in the oven as quick as possible. Add eithe

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Eastern Brown Bread.

Eastern Brown Bread.

One quart of rye. Two quarts of Indian meal: if fresh and sweet, do not scald it; if not, scald it. Half a tea-cup of molasses. Two teaspoonfuls of salt. One teaspoonful of saleratus. A tea-cup of home-brewed yeast, or half as much distillery yeast. Make it as stiff as can be stirred with a spoon with warm water. Let it rise from night till morning. Then put it in a large deep pan, and smooth the top with the hand dipped in cold water, and let it stand a while. Bake five or six hours. If put in

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Rye Bread.

Rye Bread.

A quart of water, and as much milk. Two teaspoonfuls of salt, and a tea-cup of Indian meal. A tea-cup full of home-brewed yeast, or half as much distillery yeast. Make it as stiff as wheat bread, with rye flour....

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Rice Bread.—No. 1.

Rice Bread.—No. 1.

One pint of rice, boiled till soft. Two quarts of rice flour, or wheat flour. A teaspoonful of salt. A tea-cup of home-brewed, or half as much distillery yeast. Milk to make it so as to mould like wheat bread....

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Rice Bread.—No. 2.

Rice Bread.—No. 2.

Three half pints of ground rice. Two teaspoonfuls (not heaping) of salt. Two gills of home-brewed yeast. Three quarts of milk, or milk and water. Mix the rice with cold milk and water to a thin gruel, and boil it three minutes. Then stir in wheat flour till as stiff as can be stirred with a spoon. When blood warm, add the yeast. This keeps moist longer than No. 1....

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Bread of Unbolted Wheat, or Graham Bread.

Bread of Unbolted Wheat, or Graham Bread.

Three pints of warm water. One tea-cup of Indian meal, and one of wheat flour. Three great spoonfuls of molasses, or a tea-cup of brown sugar. One teaspoonful of salt, and one teaspoonful of saleratus, dissolved in a little hot water. One tea-cup of yeast. Mix the above, and stir in enough unbolted wheat flour to make it as stiff as you can work with a spoon. Some put in enough to mould it to loaves. Try both. If made with home-brewed yeast, put it to rise over night. If with distillery yeast, m

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Apple Bread.

Apple Bread.

Mix stewed and strained apple, or grated apple un cooked, with an equal quantity of wheat flour; add yeast enough to raise it, and mix sugar with the apple, enough to make it quite sweet. Make it in loaves, and bake it an hour and a half, like other bread....

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Pumpkin Bread.

Pumpkin Bread.

Stew and strain some pumpkin, stiffen it with Indian meal, add salt and yeast, and it makes a most excellent kind of bread....

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Walnut Hill’s Brown Bread.

Walnut Hill’s Brown Bread.

One quart of sour milk, and one teaspoonful of salt. One teaspoonful of pulverized saleratus, and one tea-cup of molasses put into the milk. Thicken with unbolted wheat, and bake immediately, and you have first-rate bread, with very little trouble....

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French Rolls, or Twists.

French Rolls, or Twists.

One quart of lukewarm milk. One teaspoonful of salt. A large tea-cup of home-brewed yeast, or half as much distillery yeast. Flour enough to make a stiff batter. Set it to rise, and when very light, work in one egg and two spoonfuls of butter, and knead in flour till stiff enough to roll. Let it rise again, and when very light, roll out, cut in strips, and braid it. Bake thirty minutes on buttered tins....

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Raised Biscuit.

Raised Biscuit.

Rub half a pound of butter into a pound of flour. One beaten egg. A teaspoonful of salt. Two great spoonfuls of distillery yeast, or twice as much home-brewed. Wet it up with enough warm milk to make a soft dough, and then work in half a pound of butter. When light, mould it into round cakes, or roll it out and cut it with a tumbler....

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Very Nice Rusk.

Very Nice Rusk.

One pint of milk. One coffee-cup of yeast. (Potato is best.) Four eggs. Flour enough to make it as thick as you can stir with a spoon. Let it rise till very light, but be sure it is not sour; if it is, work in half a teaspoonful of saleratus, dissolved in a wine-glass of warm water. When thus light, work together three quarters of a pound of sugar and nine ounces of butter; add more flour, if needed, to make it stiff enough to mould. Let it rise again, and when very light, mould it into small ca

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Potato Biscuit.

Potato Biscuit.

Twelve pared potatoes, boiled soft and mashed fine, and two teaspoonfuls of salt. Mix the potatoes and milk, add half a tea-cup of yeast, and flour enough to mould them well. Then work in a cup of butter. When risen, mould them into small cakes, then let them stand in buttered pans fifteen minutes before baking....

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Crackers.

Crackers.

One quart of flour, with two ounces of butter rubbed in. One teaspoonful of saleratus in a wine-glass of warm water. Half a teaspoonful of salt, and milk enough to roll it out. Beat it half an hour with a pestle, cut it in thin round cakes, prick them, and set them in the oven when other things are taken out. Let them bake till crisp....

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Hard Biscuit.

Hard Biscuit.

One quart of flour, and half a teaspoonful of salt. Four great spoonfuls of butter, rubbed into two-thirds of the flour. Wet it up with milk till a dough; roll it out again and again, sprinkling on the reserved flour, till all is used. Cut into round cakes, and bake in a quick oven on buttered tins....

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Sour Milk Biscuit.

Sour Milk Biscuit.

A pint and a half of sour milk, or buttermilk. Two teaspoonfuls of salt. Two teaspoonfuls of saleratus, dissolved in four great spoonfuls of hot water. Mix the milk in flour till nearly stiff enough to roll, then put in the saleratus, and add more flour. Mould up quickly, and bake immediately. Shortening for raised biscuit or cake should always be worked in after it is wet up....

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A good Way to use Sour Bread.

A good Way to use Sour Bread.

When a batch of bread is sour, let it stand till very light, and use it to make biscuit for tea or breakfast, thus: Work into a portion of it, saleratus dissolved in warm water, enough to sweeten it, and a little shortening, and mould it into small biscuits, bake it, and it is uncommonly good. It is so much liked that some persons allow bread to turn sour for the purpose. Bread can be kept on hand for this use any length of time. General Directions for Griddle and other Breakfast Cakes. The best

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Buckwheat Cakes wet with Water.

Buckwheat Cakes wet with Water.

Take a quart of buckwheat flour, and nearly an even tablespoonful of salt. Stir in warm water, till it is the consistency of thin batter. Beat it thoroughly. Add two tablespoonfuls of yeast, if distillery, or twice as much if home-brewed. Set the batter where it will be a little warm through the night. Some persons never stir them after they have risen, but take them out carefully with a large spoon. Add a teaspoonful of pearlash in the morning, if they are sour. Sift it over the surface, and st

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Extempore Buckwheat Cakes.

Extempore Buckwheat Cakes.

Three pints of buckwheat. One teaspoonful carbonate of soda, dissolved in water enough to make a batter, and when mixed, add a teaspoonful of tartaric acid, dissolved in a few spoonfuls of hot water. Mix it in, and bake immediately. Use salt pork to grease the griddle....

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Buckwheat Cakes wet with Milk.

Buckwheat Cakes wet with Milk.

One quart of flour, and in winter stir in lukewarm milk, till it is a thin batter, and beat it thoroughly, adding nearly an even tablespoonful of salt. Add a small tea-cup of Indian meal, two tablespoonfuls of distillery yeast, or a good deal more if home-brewed; say half a tea-cup full. Set it where it will keep warm all night, and in the morning add a teaspoonful of saleratus, sifted over the top, and well stirred in. If sour, add more saleratus. This is the best kind of buckwheat cakes....

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Griddle Cakes of Unbolted Wheat.

Griddle Cakes of Unbolted Wheat.

A quart of unbolted wheat, and a teaspoonful of salt. Wet it up with water, or sweet milk, in which is dissolved a teaspoonful of saleratus. Add three spoonfuls of molasses. Some raise this with yeast, and leave out the saleratus. Sour milk and saleratus are not as good for unbolted as for fine flour. These are better and more healthful cakes than buckwheat....

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Best Rice Griddle Cakes.

Best Rice Griddle Cakes.

A pint and a half of solid cold boiled rice, put the night before in a pint of water or milk to soak. One quart of milk, added the next morning. One quart of flour stirred into the rice and milk. Two eggs, well beaten. Half a teaspoonful of saleratus, dissolved in a little hot water. One teaspoonful of salt. Bake on a griddle. Stale, or rusked bread in fine crumbs, are very nice made into griddle cakes by the above rule; or they can be mixed with the rice. The rice must be well salted when boile

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A very delicate Omelet.

A very delicate Omelet.

Six eggs, the whites beaten to a stiff froth, and the yolks well beaten. A tea-cup full of warm milk, with a tablespoonful of butter melted in it. A tablespoonful of flour, wet to a paste with a little of the milk and poured to the milk. A teaspoonful of salt, and a little pepper. Mix all except the whites; add those last; bake immediately, in a flat pan, or spider, on coals, and when the bottom is done, raise it up towards the fire, and bake the top, or cover with an iron sheet, and put coals o

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Wheat Waffles.

Wheat Waffles.

One quart of flour, and a teaspoonful of salt. One quart of milk, with a tablespoonful of melted butter in it, and mixed with the flour gradually, so as not to have lumps. Three tablespoonfuls of distillery yeast. When raised, two well-beaten eggs. Bake in waffle irons well oiled with lard each time they are used. Lay one side on coals, and in about two minutes turn the other side to the coals....

21 minute read

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Miss B.’s Waffles (without yeast).

Miss B.’s Waffles (without yeast).

One quart of sour milk, with two tablespoonfuls of butter melted in it. Five well-beaten eggs. A teaspoonful or more of saleratus, enough to sweeten the milk. Baked in waffle irons. Some like one tea-cup full of sugar added....

13 minute read

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Rice Waffles.

Rice Waffles.

A quart of milk. A tea-cup of solid boiled rice, soaked three hours in half the milk. A pint and a half of wheat flour, or rice flour. Three well-beaten eggs. Bake in waffle irons. The rice must be salted enough when boiled....

13 minute read

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Good Cakes for Tea, or Breakfast.

Good Cakes for Tea, or Breakfast.

One pint of milk, and a salt spoonful of salt. One teaspoonful of molasses, and a great spoonful of butter. One egg well beaten, and two tablespoonfuls of distillery yeast, or twice as much home-brewed. Stir the ingredients into flour enough to make a stiff batter. Let it rise all night, or if for tea , about five hours. Add a salt spoonful of saleratus just before baking it, dissolved in warm water. Bake in shallow pans, in a quick oven, half an hour....

25 minute read

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Fried Rice for Breakfast.

Fried Rice for Breakfast.

Boil the rice quite soft the day before, so that it will adhere well. For breakfast, cut it in slices an inch thick, cook it on a griddle, with enough sweet lard to fry it brown. Cold mush is good in the same way. It must be salted properly when boiling....

15 minute read

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Fried Hominy.

Fried Hominy.

When cold hominy is left of the previous day, it is very good wet up with an egg and a little flour, and fried....

7 minute read

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Rye Drop Cake (excellent).

Rye Drop Cake (excellent).

One pint of milk, and three eggs. A tablespoonful of sugar, and a salt spoonful of salt. Stir in rye flour, till about the consistency of pancakes. Bake in buttered cups, or saucers, half an hour....

12 minute read

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Wheat Drop Cake.

Wheat Drop Cake.

One pint of milk, and a little cream. Three eggs, and a salt spoonful of salt. With these materials make a thick batter of wheat flour, or unbolted flour. Drop on tins, and bake about twenty minutes. If unbolted flour is used, add a great spoonful of molasses....

14 minute read

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Corn Griddle Cakes with Yeast.

Corn Griddle Cakes with Yeast.

Three coffee-cups of Indian meal, sifted. One coffee-cup of either rye meal, Graham flour, or fine flour. Two tablespoonfuls of yeast, and a salt spoonful of salt. Wet at night with sour milk or water, as thick as pancakes, and in the morning add one teaspoonful of pearlash. Bake on a griddle. If Graham flour is used, add a very little molasses....

18 minute read

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Pilgrim Cake.

Pilgrim Cake.

Rub two spoonfuls of butter into a quart of flour, and wet it to dough with cold water. Rake open a place in the hottest part of the hearth, roll out the dough into a cake an inch thick, flour it well both sides, and lay it on hot ashes. Cover it with hot ashes, and then with coals. When cooked, wipe off the ashes, and it will be very sweet and good. The Kentucky corn cake, and common dough, can be baked the same way. This method was used by our pilgrim and pioneer forefathers....

27 minute read

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Sour Milk Corn Cake.

Sour Milk Corn Cake.

One quart of sour milk, or buttermilk. A large teaspoonful of pearlash. A teaspoonful of salt. Stir the milk into the meal enough to make a stiff batter, over night . In the morning dissolve the pearlash in warm water. Stir it up quickly, and bake it in shallow pans. If the milk is sweet, it should be made sour by adding to it a tablespoonful of vinegar....

20 minute read

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Corn Muffins (from the South).

Corn Muffins (from the South).

One pint of sifted meal, and half a teaspoonful of salt. Two tablespoonfuls of melted lard. A teaspoonful of saleratus, in two great spoonfuls of hot water. Wet the above with sour milk, as thick as for mush or hasty pudding, and bake in buttered rings on a buttered tin....

17 minute read

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Corn Griddle Cakes with Eggs.

Corn Griddle Cakes with Eggs.

Turn one quart of boiling milk, or water, on to a pint of Indian meal. When lukewarm, add three tablespoonfuls of flour, three eggs well beaten, and a teaspoonful of salt. Bake on a griddle....

11 minute read

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Sachem’s Head Corn Cake.

Sachem’s Head Corn Cake.

One quart sifted Indian meal, and a teaspoonful of salt. Three pints of scalded milk cooled , and a teaspoonful of saleratus, dissolved in two spoonfuls of hot water, and put into it. Beat eight eggs, and mix all together. Bake one hour in pans, like sponge cake. It looks, when broken, like sponge cake, and is very fine. If the whites are cut to a froth, and put in, just as it goes to bake, it improves it very much. Some think this improved by adding a tea-cup of sugar. Much depends on the bakin

30 minute read

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Royal Crumpets.

Royal Crumpets.

Three tea-cups of raised dough. Four great spoonfuls of melted butter, worked into the dough. Three well-beaten eggs. One tea-cup of rolled sugar, beaten into the eggs. Turn it into buttered pans, and bake twenty minutes. Some like them better without the sugar....

13 minute read

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Bachelor’s Corn Cake.

Bachelor’s Corn Cake.

A pint of sifted corn meal, and a teaspoonful of salt. Two spoonfuls of butter, and a quarter of a cup of cream. Two eggs well beaten. Add milk, till it is a thin fritter batter, and bake in deep tin pans. Beat it well, and bake with a quick heat, and it rises like pound cake....

17 minute read

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Mrs. W.’s Corn Cake.

Mrs. W.’s Corn Cake.

One pint of milk, and one pint of cream. Two eggs, well beaten, and a teaspoonful of salt. A teaspoonful of saleratus, dissolved in a little hot water. Indian meal, enough to make a thick batter. Throw the salt into the meal. Then stir in the milk and cream slowly. Beat the eggs, and add them. Add the saleratus last. Bake it one hour in shallow pans, well buttered....

20 minute read

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Corn Muffins.

Corn Muffins.

One quart of Indian meal, sifted. A heaping spoonful of butter. One quart of milk, and a salt spoonful of salt. Two tablespoonfuls of distillery yeast, and one of molasses. Let it rise four or five hours. Bake in muffin rings. The same will answer to bake in shallow pans, like corn cake. Bake one hour. Graham, or unbolted flour, is good made by this receipt....

20 minute read

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Savoy Biscuit.

Savoy Biscuit.

Beat six eggs into one pound of sugar, until white. Grate the outside of a lemon into it, mix in three quarters of a pound of flour, and drop them on buttered paper, a spoonful at a time....

11 minute read

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Cream Cakes.

Cream Cakes.

One quart of cream. One quart of sifted flour. One salt spoon of salt. A wine-glass of distillery yeast, or twice as much home-brewed. When quite light, bake in cups, or muffin rings....

10 minute read

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Wheat Muffins.

Wheat Muffins.

One pint of milk, and two eggs. One tablespoonful of yeast, and a salt spoonful of salt. Mix these ingredients with sufficient flour to make a thick batter. Let it rise four or five hours, and bake in muffin rings. This can be made of unbolted flour, adding two great spoonfuls of molasses, and it is very fine....

17 minute read

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Albany Breakfast Cakes.

Albany Breakfast Cakes.

Ten well-beaten eggs. Three pints of milk, blood warm. A quarter of a pound of melted butter, and two teaspoonfuls of salt. A teaspoonful of saleratus, dissolved in a spoonful of hot water. Make a thick batter with white Indian meal, and bake in buttered tins, an inch thick when put in. Bake thirty or forty minutes, in a quick oven....

18 minute read

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Sally Lunn.

Sally Lunn.

Seven cups of sifted flour. Half a tea-cup of butter, warmed in a pint of milk. One salt spoonful of salt, and three well-beaten eggs. Two tablespoonfuls brewer’s yeast. If the yeast is home-made, use twice as much. Pour this into square pans, to rise, and then bake it before it sours. With brewer’s, or distillery yeast, it will rise in two or three hours, and must not be made over night. With home-brewed yeast, it rises in four or five hours....

24 minute read

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Cream Tea Cakes.

Cream Tea Cakes.

One quart of flour, and a teaspoonful of salt. One pint of sour cream, and half a tea-cup of melted butter. Half a teaspoonful of saleratus, in a spoonful of hot water. Mix lightly in dough, to mould in small cakes and bake in buttered tins....

13 minute read

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Buttermilk Short Cakes.

Buttermilk Short Cakes.

Two quarts of flour, and a teaspoonful of salt. Rub in two tea-cups full of soft butter, or lard, or beef drippings. Work it up into a paste, with sour milk or buttermilk, and add a heaping teaspoonful of saleratus, dissolved in a spoonful of hot water. Make a soft dough, and mould it into cakes, and bake it in buttered tins. If the shortening is fresh, add another teaspoonful of salt....

21 minute read

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Wafers.

Wafers.

Two tablespoonfuls of rolled white sugar. Two tablespoonfuls of butter. One coffee-cup of flour, and essence of lemon, or rose water to flavor. Add milk enough for a thick batter, bake in wafer irons, buttered, and then strew on white sugar....

12 minute read

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Pennsylvania Flannel Cakes.

Pennsylvania Flannel Cakes.

One quart of milk, and half a teaspoonful of salt. Three eggs, the whites beaten separately to a stiff froth. Mix the milk, salt, and yolks, stir in flour till a batter is made, suitable for griddle cakes. Then, when ready to bake, stir in the whites. Rye flour is very fine, used in this way, instead of wheat, but the cakes adhere so much that it is difficult to bake them. Many love them much better than the wheat....

23 minute read

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Kentucky Corn Dodgers.

Kentucky Corn Dodgers.

Three pints of unsifted yellow corn meal. One tablespoonful (heaped) of lard. One pint of milk. Work it well, and bake in cakes the size of the hand, and an inch thick....

10 minute read

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Ohio Corn Cake.

Ohio Corn Cake.

One pint of thick sour cream, and one quart of milk, or buttermilk. If cream cannot be got, add a tablespoonful of melted lard, or butter. Dissolve enough saleratus in the above to sweeten it, and thicken with yellow corn meal to the consistency of pound cake. Put it in buttered pans, an inch thick, and bake in a quick oven....

17 minute read

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Scarborough Puffs.

Scarborough Puffs.

Take one pint of new milk, and boil it. Take out one cup full, and stir into it flour enough to make a thick batter. Pour this into the boiling milk. Stir and boil until the whole is thick enough to hold a silver spoon standing upright. Then take it from the fire, and stir in six eggs, one by one. Add a teaspoonful of salt, and less than a tablespoonful of butter. Drop them by the spoonful into boiling lard, and fry like doughnuts. Grate on the outside sugar and spice.—(Maine Receipt.)...

26 minute read

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Cream Griddle Cakes.

Cream Griddle Cakes.

One pint of thick cream, and a pint of milk. Three eggs, and a teaspoonful of salt. Make a batter of fine flour, and bake on a griddle....

9 minute read

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Crumpets.

Crumpets.

A quart of warm milk, and a teaspoonful of salt. Half a gill of distillery yeast, and flour enough for a batter, not very stiff. When light, add half a cup of melted butter, or a cup of rich cream, let it stand twenty minutes, and then bake it as muffins, or in cups....

15 minute read

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Fine Cottage Cheese.

Fine Cottage Cheese.

Let the milk be turned by rennet, or by setting it in a warm place. It must not be heated , as the oily parts will then pass off, and the richness is lost. When fully turned, put it in a coarse linen bag, and hang it to drain several hours, till all the whey is out. Then mash it fine, salt it to the taste, and thin it with good cream, or add but little cream and roll it into balls. When thin, it is very fine with preserves or sugared fruit. It also makes a fine pudding, by thinning it with milk,

1 minute read

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Little Girl’s Pie.

Little Girl’s Pie.

Take a deep dish, the size of a soup plate, fill it, heaping, with peeled tart apples, cored and quartered; pour over it one tea-cup of molasses, and three great spoonfuls of sugar, dredge over this a considerable quantity of flour, enough to thicken the syrup a good deal. Cover it with a crust made of cream, if you have it, if not, common dough, with butter worked in, or plain pie crust, and lap the edge over the dish, and pinch it down tight, to keep the syrup from running out. Bake about an h

30 minute read

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Little Boy’s Pudding.

Little Boy’s Pudding.

One tea-cup of rice. One tea-cup of sugar. One half tea-cup of butter. One quart of milk. Nutmeg, cinnamon, and salt to the taste. Put the butter in melted, and mix all in a pudding dish, and bake it two hours, stirring it frequently, until the rice is swollen. This is good made without butter....

15 minute read

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Children’s Fruit Dumpling.

Children’s Fruit Dumpling.

Invert a plate in a preserve kettle, or an iron or brass kettle. Put in a quart or more of sliced apples or pears. Put in no water or sugar, but simply roll out some com mon dough an inch thick, and just large enough to cover them, and hang it over the fire fifteen or twenty minutes. When the fruit is cooked the dough will have risen to a fine puff, and also be cooked. There must not be any thing laid on the top of the dough to prevent it from rising, but the kettle may be covered. When it is do

42 minute read

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Birth-day Pudding.

Birth-day Pudding.

Butter a deep dish, and lay in slices of bread and butter, wet with milk, and upon these sliced tart apples, sweetened and spiced. Then lay on another layer of bread and butter and apples, and continue thus till the dish is filled. Let the top layer be bread and butter, and dip it in milk, turning the buttered side down. Any other kind of fruit will answer as well. Put a plate on the top, and bake two hours, then take it off and bake another hour....

24 minute read

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Children’s Boiled Fruit Pudding.

Children’s Boiled Fruit Pudding.

Take light dough and work in a little butter, roll it out into a very thin large layer, not a quarter of an inch thick. Cover it thick with strawberries, and put on sugar, roll it up tight, double it once or twice and fasten up the ends. Tie it up in a bag, giving it room to swell. Eat it with butter, or sauce not very sweet. Blackberries, whortleberries, raspberries, apples, and peaches, all make excellent puddings in the same way....

24 minute read

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English Curd Pie.

English Curd Pie.

One quart of milk. A bit of rennet to curdle it. Press out the whey, and put into the curds three eggs, a nutmeg, and a tablespoonful of brandy. Bake it in paste, like custard....

10 minute read

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Fruit Fritters.

Fruit Fritters.

A pint of milk. A pint and a half of flour. Two teaspoonfuls of salt. Six eggs, and a pint of cream if you have it; if not, a pint of milk with a little butter melted in it. Mix with this, either blackberries, raspberries, currants, gooseberries, or sliced apples or peaches, and fry it in small cakes in sweet lard. Eat with a sauce of butter beat with sugar, and flavored with wine or nutmeg, or grated lemon peel....

22 minute read

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Common Apple Pie.

Common Apple Pie.

Pare your apples, and cut them from the core. Line your dishes with paste, and put in the apple; cover and bake until the fruit is tender. Then take them from the oven, remove the upper crust, and put in sugar and nutmeg, cinnamon or rose water to your taste; a bit of sweet butter improves them. Also, to put in a little orange peel before they are baked, makes a pleasant variety. Common apple pies are very good to stew, sweeten, and flavor the apple before they are put into the oven. Many prefer

31 minute read

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Plain Custard.

Plain Custard.

Boil half a dozen peach leaves, or the rind of a lemon, or a vanilla bean in a quart of milk; when it is flavored, pour into it a paste made by a tablespoonful of rice flour, or common flour, wet up with two spoonfuls of cold milk, and stir it till it boils again. Then beat up four eggs and put in, and sweeten it to your taste, and pour it out for pies or pudding....

21 minute read

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A Richer Custard.

A Richer Custard.

Beat to a froth six eggs and three spoonfuls sifted sugar, add it to a quart of milk, flavor it to your taste, and pour it out into cups, or pie plates....

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Another Custard.

Another Custard.

Boil six peach leaves, or a lemon peel, in a quart of milk, till it is flavored; cool it, add three spoonfuls of sugar, and five eggs beaten to a froth. Put the custard into a tin pail, set it in boiling water, and stir it till cooked enough. Then turn it into cups, or, if preferred, it can be baked....

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Mush, or Hasty Pudding.

Mush, or Hasty Pudding.

Wet up the Indian meal in cold water, till there are no lumps, stir it gradually into boiling water which has been salted, till so thick that the stick will stand in it. Boil slowly, and so as not to burn, stirring often. Two or three hours’ boiling is needed. Pour it into a broad, deep dish, let it grow cold, cut it into slices half an inch thick, flour them, and fry them on a griddle with a little lard, or bake them in a stove oven....

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Stale Bread Fritters (fine).

Stale Bread Fritters (fine).

Cut stale bread in thick slices, and put it to soak for several hours in cold milk. Then fry it in sweet lard, and eat it with sugar, or molasses, or a sweet sauce. To make it more delicate, take off the crusts....

14 minute read

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To prepare Rennet.

To prepare Rennet.

Put three inches square of calf’s rennet to a pint of wine, and set it away for use. Three tablespoonfuls will serve to curdle a quart of milk....

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Rennet Custard.

Rennet Custard.

Put three tablespoonfuls of rennet wine to a quart of milk, and add four or five great spoonfuls of white sugar, flavor it with wine, or lemon, or rose water. It must be eaten in an hour or it will turn to curds....

12 minute read

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Bird’s Nest Pudding.

Bird’s Nest Pudding.

Pare tart, well-flavored apples, scoop out the cores without dividing the apple, put them in a deep dish with a small bit of mace, and a spoonful of sugar in the opening of each apple. Pour in water enough to cook them; when soft, pour over them an unbaked custard, so as just to cover them, and bake till the custard is done....

18 minute read

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A Minute Pudding of Potato Starch.

A Minute Pudding of Potato Starch.

Four heaped tablespoonfuls of potato flour. Three eggs, and half a teaspoonful of salt. One quart of milk. Boil the milk, reserving a little to moisten the flour. Stir the flour to a paste, perfectly smooth, with the reserved milk, and put it into the boiling milk. Add the eggs well beaten, let it boil till very thick, which will be in two or three minutes, then pour into a dish and serve with liquid sauce. After the milk boils, the pudding must be stirred every moment till done....

26 minute read

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Tapioca Pudding.

Tapioca Pudding.

Soak eight tablespoonfuls of tapioca in a quart of warm milk till soft, then add two tablespoonfuls of melted butter, five eggs well beaten, spice, sugar, and wine to your taste. Bake in a buttered dish, without any lining....

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Sago Pudding.

Sago Pudding.

Cleanse the sago in hot water, and boil half a pound in a quart of milk with a stick of mace or cinnamon, stirring very often, lest it burn. When soft, take out the spice and add half a cup of melted butter, four heaping spoonfuls of sugar, six eggs, and, if you like, some Zante currants, strewed on just as it is going into the oven....

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Cocoanut Pudding (Plain).

Cocoanut Pudding (Plain).

One quart of milk. Five eggs. One cocoanut, grated. The eggs and sugar are beaten together, and stirred into the milk when hot. Strain the milk and eggs, and add the cocoanut, with nutmeg to the taste. Bake about twenty minutes like puddings....

14 minute read

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New England Squash, or Pumpkin Pie.

New England Squash, or Pumpkin Pie.

Take a pumpkin, or winter squash, cut in pieces, take off the rind and remove the seeds, and boil it until tender, then rub it through a sieve. When cold, add to it milk to thin it, and to each quart of milk three well-beaten eggs. Sugar, cinnamon, and ginger to your taste. The quantity of milk must depend upon the size and quality of the squash. These pies require a moderate heat, and must be baked until the centre is firm....

24 minute read

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Ripe Fruit Pies.

Ripe Fruit Pies.

Peach, Cherry, Plum, Currant, and Strawberry. —Line your dish with paste. After picking over and washing the fruit carefully (peaches must be pared, and the rest picked from the stem), place a layer of fruit and a layer of sugar in your dish, until it is well filled, then cover it with paste, and trim the edge neatly, and prick the cover. Fruit pies require about an hour to bake in a thoroughly heated oven....

21 minute read

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Batter Pudding.

Batter Pudding.

Twelve tablespoonfuls of flour. Nine eggs. A teaspoonful of salt. Beat the yolks thoroughly, stir in the flour, and add the milk slowly. Beat the whites of the eggs to a froth and add the last thing. Tie in a floured bag, and put it in boiling water, and boil two hours. Allow room to swell....

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Mock Cream.

Mock Cream.

Beat three eggs well, and add three heaping teaspoonfuls of sifted flour. Stir it into a pint and a half of boil ing milk, add a salt spoon of salt, and sugar to your taste. Flavor with rose water, or essence of lemon. This can be used for cream cakes, or pastry....

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Bread Pudding.

Bread Pudding.

Three pints of boiled milk. Eleven ounces of grated bread. Half a pound of sugar. A quarter of a pound of butter. Five eggs. Pour the boiling milk over the bread, stir the butter and sugar well together, and put them into the bread and milk. When cool enough, add the eggs, well beaten. Three quarters of an hour will bake it. A richer pudding may be made from the above recipe by using twice as much butter and eggs....

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Sunderland Pudding.

Sunderland Pudding.

Six eggs. Three spoonfuls of flour. One pint of milk. A pinch of salt. Beat the yolks well, and mix them smoothly with the flour, then add the milk. Lastly, whip the whites to a stiff froth, work them in, and bake immediately. To be eaten with a liquid sauce....

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An Excellent Apple Pie.

An Excellent Apple Pie.

Take fair apples; pare, core, and quarter them. Take four tablespoonfuls of powdered sugar to a pie. Put into a preserving pan, with the sugar, water enough to make a thin syrup; throw in a few blades of mace, boil the apple in the syrup until tender, a little at a time, so as not to break the pieces. Take them out with care, and lay them in soup dishes. When you have preserved apple enough for your number of pies, add to the remainder of the syrup, cinnamon and rose water, or any other spice, e

38 minute read

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Boiled Apple Pudding.

Boiled Apple Pudding.

One quarter of a pound of butter. One pound of flour. Two dozen apples. Make a plain paste of the flour and butter. Sprinkle your pudding-bag with flour, roll the paste thin, and lay inside of the bag, and fill the crust with apples nicely pared and cored. Draw the crust together, and cut off any extra paste about the folds; tie the bag tight, and put it into boiling water. Boil it two hours. A layer of rice, nicely picked and washed, sprinkled inside the bag, instead of crust, makes a very good

36 minute read

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Spiced Apple Tarts.

Spiced Apple Tarts.

Rub stewed or baked apples through a sieve, sweeten them, and add powdered mace and cinnamon enough to flavor them. If the apples are not very tart, squeeze in the juice of a lemon. Some persons like the peel of the lemon grated into it. Line soup dishes with a light crust, double on the rim, and fill them and bake them until the crust is done. Little bars of crust, a quarter of an inch in width, crossed on the top of the tart before it is baked, is ornamental....

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Boiled Indian Pudding.

Boiled Indian Pudding.

Three pints of milk. Ten heaping tablespoonfuls of sifted Indian meal. Half a pint of molasses. Two eggs. Scald the meal with the milk, add the molasses, and a teaspoonful of salt. Put in the eggs when it is cool enough not to scald them. Put in a tablespoonful of ginger. Tie the bag so that it will be about two-thirds full of the pudding, in order to give room to swell. The longer it is boiled the better. Some like a little chopped suet with the above....

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Baked Indian Pudding.

Baked Indian Pudding.

Ten heaping tablespoonfuls of Indian meal. Three gills of molasses. A piece of butter, as large as a hen’s egg. Scald the meal with the milk, and stir in the butter and molasses, and bake four or five hours. Some add a little chopped suet in place of the butter....

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Rice Balls, or German Pudding.

Rice Balls, or German Pudding.

Two tea-cups of rice. One quart of milk. Four ounces of sugar. One wine-glass of wine. Spice to the taste. Wash the rice carefully, and throw it in a pan of boiling salted water. Let it boil very fast seventeen minutes, then pour off the water, and in its place put one-third of the milk, and a stick of cinnamon. Let it boil till it is as thick as very stiff hasty pudding, then put in half the sugar; fill small tea-cups with this rice, and set them to cool. When cool, turn out the rice on to a la

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Apple Custard.

Apple Custard.

Take half a dozen very tart apples, and take off the skin and cores. Cook them till they begin to be soft, in half a tea-cup of water. Then put them in a pudding dish, and sugar them. Then beat eight eggs with four spoonfuls of sugar, mix it with three pints of milk; pour it over the apples, and bake for about half an hour....

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Rhubarb Pie.

Rhubarb Pie.

Cut the stalks of the rhubarb into small pieces, and stew them with some lemon peel till tender. Strain them, sweeten to your taste, and add as many eggs as you can afford. Line pie plates with paste, and bake it like tarts, without upper crust....

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Plain Macaroni or Vermacelli Puddings.

Plain Macaroni or Vermacelli Puddings.

Put two ounces of macaroni, or vermacelli, into a pint of milk, and simmer until tender. Flavor it by putting in two or three sticks of cinnamon while boiling, or some other spice when done. Then beat up three eggs, mix in an ounce of sugar, half a pint of milk, and a glass of wine. Add these to the macaroni or vermacelli, and bake in a slow oven....

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Green Corn Pudding.

Green Corn Pudding.

Twelve ears of corn, grated. Sweet corn is best. One pint and a half of milk. Four well-beaten eggs. One tea-cup and a half of sugar. Mix the above, and bake it three hours in a buttered dish. More sugar is needed if common corn is used....

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Bread Pudding for Invalids, or Young Children.

Bread Pudding for Invalids, or Young Children.

Grate half a pound of stale bread, add a pinch of salt, and pour on a pint of hot milk, and let it soak half an hour. Add two well-beaten eggs, put it in a covered basin just large enough to hold it, tie it in a pudding cloth, and boil it half an hour; or put it in a buttered pan in an oven, and bake it that time. Make a sauce of thin sweet cream, sweetened with sugar, and flavored with rose water or nutmeg....

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Plain Rice Pudding, without Eggs.

Plain Rice Pudding, without Eggs.

Mix half a pint of rice into a quart of rich milk, or cream and milk. Add half a pint of sugar and nutmeg, and powdered cinnamon. Bake it two hours or more, till the rice is quite soft. It is good cold....

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Another Sago Pudding.

Another Sago Pudding.

Six tablespoonfuls of sago, soaked two hours in cold water, and then boiled soft in a quart of milk. Add four spoonfuls of butter, and twenty spoonfuls of sugar beaten into the yolks of six or eight eggs. Add currants or chopped raisins dredged with flour, and nutmeg, and cinnamon, or a grated lemon peel and juice. Bake it in a buttered dish three quarters of an hour. It is good cold. Note. —All custards are much improved by a little salt , say a small half teaspoonful to a quart of milk. In all

35 minute read

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Oat Meal Mush.

Oat Meal Mush.

This is made just like Indian mush, and is called Bourgoo....

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Modes of Preparing Apples for the Table.

Modes of Preparing Apples for the Table.

Pippins are the best apples for cooking. 1. Put them in a tin pan, and bake them in a reflector or stove, or range oven, or a Dutch oven. Try them with a fork, and when done, put them on a dish, and if sour fruit, grate white sugar over them. Sweet ones need to bake much longer than sour. Serve them in a saucer with cream, or a thin custard. 2. Take tart and large apples, and peel them; take the cores out with an apple corer, put them in a tin, and fill the openings with sugar, and a small bit o

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Fruit Custards.

Fruit Custards.

A pint and a half of fruit stewed and strained, cooled and sweetened. Six eggs well beaten, and stirred into a quart of milk. Mix the above and flavor with spice, and bake in cups or a deep dish twenty minutes, or half an hour, according to the size. It is good cold. It may be boiled in a tin pail in boiling water. Modes of preparing Rice for the Dinner or Tea Table. Pick over and wash the rice, and boil it fifteen minutes in water with salt in it. Rice is very poor unless the salt is cooked int

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Rice and Meat Pudding.

Rice and Meat Pudding.

Take any kind of cold meat, and chop it fine, with cold ham, or cold salt pork. Season it to your taste with salt, pepper, and sweet herbs, a little butter, and stir in two eggs. Then make alternate layers of cold boiled rice and this mixture, and bake half an hour. Or make it into cakes with the rice and fry it. Modes of preparing Dishes with Dry Bread, or Bread so old as to be not good for the table. Put all dry bits of crust and crumbs, and leavings of the table, in a tin pan. When the bread

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Ellen’s Pudding, or Rhubarb Tart.

Ellen’s Pudding, or Rhubarb Tart.

One pint of stewed pie plant. Four ounces of sugar. One half pint of cream. Two ounces of pounded cracker. Three eggs. Stew the pie plant, and rub it through a sieve. Beat the eggs well, and mix with the sugar and cream. Stir the cracker crumbs into the fruit, and add the other ingredients. Line your plate with a moderately rich paste, and bake half an hour....

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Nottingham Pudding.

Nottingham Pudding.

One pint of sifted flour. Three gills of milk. One gill of rich cream. Six apples. Four eggs. A salt spoonful of salt. Pare the apples, and take out the core without cutting the apple. Mix the batter very smooth, and pour over the apples. Eat with liquid sauce. This pudding requires an hour to bake....

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Rice Plum Pudding.

Rice Plum Pudding.

Three gills of rice. One quarter of a pound of butter. One quarter of a pound of sugar. One quart of milk. A teaspoonful of salt. Six eggs. A pound and a half of stoned raisins or currants. Half a tablespoonful of cinnamon. A little rose water, and one nutmeg. Boil the rice with lemon peel in the milk, till soft. Mix the butter, sugar, and eggs. Dredge the fruit with flour, and put in with the spice the last thing. Bake an hour and a half....

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Eve’s Pudding (the best kind).

Eve’s Pudding (the best kind).

Half a pound of beef suet, and half a teaspoonful of salt. Half a pound of pared and chopped apples. Half a pound of sugar. Half a pound of flour. Half a pound of stoned raisins, dredged with flour. Five eggs. A grated nutmeg. A glass of brandy. Chop and mix the suet and apples. Beat the sugar into the yolks of the eggs. Mix all, putting in the whites cut to a stiff froth just before going into the oven. Bake two hours....

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Baked English Plum Pudding.

Baked English Plum Pudding.

A quarter of a pound of suet, chopped first, and half a teaspoonful of salt. Half of a pound of bread crumbs. Half of a pound of stoned raisins, wet and dredged with flour. Half of a pound of currants. Half of a pound of sugar. Three ounces of citron. Milk, and six eggs. Pour enough scalded milk on to the bread crumbs to swell them; when cold, add the other ingredients. If it is too stiff, thin it with milk; if it is too thin, add more bread crumbs. Then add two grated nutmegs, a tablespoonful o

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A Boiled English Plum Pudding.

A Boiled English Plum Pudding.

One pound of currants. One pound of stoned raisins, dredged with flour. Half a pound of beef suet, chopped fine, and a teaspoonful of salt. One pound of bread crumbs. One-fourth of a pound of citron. Eight eggs. Half a pint of milk, and one gill of wine, or brandy. A heaping coffee cup of sugar, and mace and nutmeg to your taste. Eaten with a sauce of butter, sugar, and wine. It requires six or seven hours to boil, and must be turned several times. In both these puddings, cut the whites of the e

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Almond Cheese Cake.

Almond Cheese Cake.

Beat eight eggs, and stir them into a quart of boiling milk, and boil to curds. Press the curds dry, and add two cups of cream, six heaping spoonfuls of sugar, and a teaspoonful of powdered mace and cinnamon. Then stir in three ounces of blanched almonds, beat to a thin paste with rose water, and a few bitter almonds, or peachnuts, beat with them. Lastly, put in half a pound of stoned raisins, cut up, and dredged with flour, and bake immediately, half an hour. Some persons make the curd with ren

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Cocoanut Pudding.

Cocoanut Pudding.

Three quarters of a pound of grated cocoanut. One quarter of a pound of butter. One pound of sugar. One half pint of cream. Nine eggs. One gill of rose water. Stir the butter and sugar as for cake, add the eggs well beaten. Grate the cocoanuts, and stir it in with the butter and eggs. Put in the other ingredients, and bake with or without a crust. It requires three quarters of an hour for baking. Some persons grate in stale rusk, or sponge cake....

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Arrowroot Pudding.

Arrowroot Pudding.

Take four tea-cups of arrowroot, and mix it with a pint of cold milk. Boil another pint of milk, flavoring it with cinnamon, or peach leaves, or lemon peel. Stir the arrowroot into this boiling milk. When cold, add the yolks of six eggs beaten into four ounces of sugar. Last of all, add the whites cut to a stiff froth, and bake in a buttered dish an hour. Ornament the top with sweetmeats, or citron cut up....

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Ground Rice Pudding.

Ground Rice Pudding.

Make a batter of a quarter of a pound of ground rice, stirred into a pint of cold milk. Pour it into three pints of boiling milk, and let it boil three minutes. Mix three spoonfuls of butter with four ounces of sugar, and the yolks of eight eggs, and put to the rice. When cool, strain through a sieve. Flavor with nutmeg and essence of lemon, or boil lemon peel in the milk. Add the whites of the eggs last, cut to a stiff froth, and also the juice of a lemon. Ornament with jelly....

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Mrs. O.’s Pumpkin Pie.

Mrs. O.’s Pumpkin Pie.

One quart of strained pumpkin, or squash. Two quarts of milk, and a pint of cream. One teaspoonful of salt, and four of ginger. Two teaspoonfuls of pounded cinnamon. Two teaspoonfuls of nutmeg, and two of mace. Ten well-beaten eggs, and sugar to your taste. Bake with a bottom crust and rim, till it is solid in the centre....

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Cracker Plum Pudding (excellent).

Cracker Plum Pudding (excellent).

Take eight Boston soda crackers, five pints of milk, and one dozen eggs. Make a very sweet custard, and put into it a teaspoonful of salt. Split the crackers, and butter them very thick. Put a layer of raisins on the bottom of a large pudding dish, and then a layer of crackers, and pour on a little of the custard when warm, and after soaking a little put on a thick layer of raisins, pressing them into the crackers with a knife. Then put on another layer of crackers, custard, and fruit, and proce

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Minced Pie.

Minced Pie.

Two pounds and a half of tongue, or lean beef. A pound and a half of suet. Eight good-sized apples. Two pounds of raisins. Two pounds of sugar. Two gills of rose water. One quart of wine. Salt, mace, cloves, and cinnamon, to the taste. Boil the meat, and chop very fine. Chop the suet and apples very fine. Stone the raisins, cutting each into four pieces. Dissolve the sugar in the wine and rose water, and mix all well together with the spices. Twice this quantity of apple improves the pies, makin

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Marlborough Pudding.

Marlborough Pudding.

Six tart apples. Six ounces of sifted sugar. Six ounces of butter, or a pint of thick cream. Six eggs. The grated peel of one lemon, and half the juice. Grate the apples after paring and coring them. Stir together the butter and sugar as for cake. Then add the other ingredients, and bake in a rich paste. Some persons grate in crackers, and add rose water and nutmeg. It is much better to grate than to stew the apples, for this and all pies....

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Orange, or Lemon Pudding.

Orange, or Lemon Pudding.

Two large lemons, or oranges. One pound of loaf sugar. Four ounces of butter. One pint of cream. Nine eggs. A little rose water. Grate the yellow part of the peel of the fruit, squeeze the juice, mix the butter and sugar thoroughly together, beat the eggs well. Mix all the ingredients except the juice, which must not be added until ready to bake. Line your dishes with a rich paste, and fill and bake three quarters of an hour in a moderate oven....

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Sweet Potato Pudding.

Sweet Potato Pudding.

Grate half a pound of parboiled sweet potatoes, and stir to a cream six ounces of sugar and six of butter, and then add the beaten yolks of eight eggs. Mix the above, and add the grated peel and juice of a lemon, a glass of wine, and a grated nutmeg. The last thing, put in the whites of the eggs beat to a stiff froth. Common potatoes and carrots may be made as above, only they are to be boiled soft, and put through a colander, and more sugar used....

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Quince Pudding.

Quince Pudding.

Peel and grate six large quinces. Add half a pint of cream, half a pound of sugar, and six well-beaten eggs. Flavor with rose water, and bake in a buttered dish three quarters of an hour....

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PASTE FOR PUDDINGS AND PIES.

PASTE FOR PUDDINGS AND PIES.

This is an article which, if the laws of health were obeyed, would be banished from every table, for it unites the three evils of animal fat, cooked animal fat, and heavy bread. Nothing in the whole range of cooking is more indigestible than rich pie crust, especially when, as bottom crust, it is made still worse, by being soaked, or slack baked. Still, as this work does not profess to leave out unhealthy dishes, but only to set forth an abundance of healthful ones, and the reasons for preferrin

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Healthful Pie Crusts.

Healthful Pie Crusts.

Good crusts for plain pies are made by wetting up the crust with rich milk turned sour, and sweetened with saleratus. Still better crusts are made of sour cream sweetened with saleratus. Mealy potatoes boiled in salted water, and mixed with the same quantity of flour, and wet with sour milk sweetened with saleratus, make a good crust. Good light bread rolled thin, makes a good crust for pandowdy, or pan pie, and also for the upper crust of fruit pies, to be made without bottom crusts....

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Paste made with Butter.

Paste made with Butter.

Very plain paste is made by taking a quarter of a pound of butter for every pound of flour. Still richer allows three quarters of a pound of butter to a pound of flour. Very rich paste has a pound of butter to a pound of flour....

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Directions for making Paste.

Directions for making Paste.

Take a quarter of the butter to be used, rub it thoroughly into the flour, and wet it with cold water to a stiff paste. Next dredge the board thick with flour, and cut up the remainder of the butter into thin slices, and lay them upon the flour, and dredge flour over thick, and then roll out the butter into thin sheets and lay it aside. Then roll out the paste thin, cover it with a sheet of this rolled butter, dredge on more flour, fold it up, and roll it out, and then repeat the process till al

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Puff Paste.

Puff Paste.

Dissolve a bit of sal volatile, the size of a hickory-nut, in cold water. Take three quarters of a pound of butter for every quart of flour, and rub in one quarter of the butter, and wet it up with cold water, add ing the salts when cool. Roll all the rest of the butter into sheets as directed above. Roll the paste three times, each time laying over it one-third of the butter sheets, and dredging on flour, as directed above. In rolling it, always roll from you, and not towards you....

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SAUCES FOR PUDDINGS.

SAUCES FOR PUDDINGS.

Liquid Sauce. Six tablespoonfuls of sugar. Ten tablespoonfuls of water. Four tablespoonfuls of butter. Two tablespoonfuls of wine. Nutmeg, or lemon, or orange peel, or rose water, to flavor. Heat the water and sugar very hot. Stir in the butter till it is melted, but be careful not to let it boil. Add the wine and nutmeg just before it is used....

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Hard Sauce.

Hard Sauce.

Two tablespoonfuls of butter. Ten tablespoonfuls of sugar. Work this till white, then add wine and spice to your taste....

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A Healthful Pudding Sauce.

A Healthful Pudding Sauce.

Boil in half a pint of water, some orange or lemon peel, or peach leaves. Take them out and pour in a thin paste, made with two spoonfuls of flour, and boil five minutes. Then put in a pint of brown sugar, and let it boil. Then put in two spoonfuls of butter, and a glass of wine, and take it up before it boils....

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An excellent Sauce for Boiled Rice.

An excellent Sauce for Boiled Rice.

Beat the yolks of three eggs into sugar enough to make it quite sweet. Add a tea-cup of cream, and the grated peel and juice of two lemons. When lemons cannot be had, use dried lemon peel, and a little tartaric acid. This is a good sauce for other puddings, especially for the starch minute pudding. The first receipt for whip syllabub furnishes a very delicate sauce for a delicate pudding, such as the one made of potato starch. Sweetened cream flavored with grated lemon peel or nutmeg is a fine p

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General Directions for Making Cake.

General Directions for Making Cake.

Tie up your hair so that none can fall, put on a long-sleeved apron, have the kitchen put in order, and then arrange all the articles and utensils you will have occasion to use. If you are a systematic and thrifty housekeeper, you will have your sugar pounded, all your spices ready prepared in boxes, or bottles, your saleratus sifted, your currants washed and dried, your ginger sifted, and your weights, measures, and utensils all in their place and in order. Butter your tins before beginning to

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Rose Butter.

Rose Butter.

Take a glass jar, put on the bottom a layer of butter, and each day put in rose leaves, adding layers of butter, and when full, cover tight, and use the butter for articles to be flavored with rose water....

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Directions for Cleansing Currants.

Directions for Cleansing Currants.

Put them in warm, not hot water, and rub them thoroughly. Take out all but the bottom part into another pail of water. Then rinse those remaining in the bottom of the first water, through two or three waters, as this part contains most of the impure parts. Then put them into the other pail with the first portion, and rinse all very thoroughly. Take them out with the hands, drain them on a sieve, and spread them on a clean large cloth on a table. Rub them dry with the ends of the cloth, and then

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Frosting for Cake.

Frosting for Cake.

For the whites of every two eggs, take a quarter of a pound of sifted loaf sugar. Some use only one egg for this quantity of sugar. Make the eggs cold in cold water, and free them from all of the yolk. Beat the whites in a cool place, till a very stiff froth. Sift the sugar, and beat it in until you can pile it in a heap . Flavor with lemon or rose water. Allow two whites for each common-sized loaf. Spread on with a knife, after the cake is cool, and then smooth with another knife dipped in wate

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Cake Frosting (another, which is harder).

Cake Frosting (another, which is harder).

To the white of each egg, put one heaping teaspoonful of starch, and nine heaping teaspoonfuls of sifted white sugar. Cut the whites to a stiff froth, mix the sugar and starch, and stir in gradually; continue to stir ten minutes after it is mixed, add two teaspoonfuls of lemon juice, and flavor it with rose water. Put it on with a knife when the cake has stood out of the oven twenty minutes, and then set it in a cool place to harden. Allow the whites of three eggs for two cakes of common size...

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Good Child’s Cake.

Good Child’s Cake.

Three cups raised dough. One cup of molasses. The juice and grated rind of a lemon, or one nutmeg. Half a cup of melted butter, put with the molasses. Two well-beaten eggs. A teaspoonful of saleratus in two spoonfuls of hot water. Work all together, put into buttered pans, and set into the oven immediately. Put in the lemon juice just before you put it in the pans. If you do not have lemon juice, add a great spoonful of sharp vinegar, after working the ingredients together, and just before putti

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Ginger Snaps.

Ginger Snaps.

Half a cup of sugar. Half a cup of butter. Half a cup of warm water, the butter melted with it. A small teaspoonful of pearlash, dissolved in the water. Two tablespoonfuls of ginger. The dough should be stiff; knead it well, and roll into sheets, cut into round cakes, and bake in a moderate oven....

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Child’s Feather Cake.

Child’s Feather Cake.

Three cups of light dough. Two cups rolled sugar. Three well-beaten eggs, mixed with the sugar and butter. Half a cup of warm milk, or a little less. One teaspoonful of saleratus in two great spoonfuls of water, and put in the milk. One cup of melted butter, worked into the sugar. The grated rind and juice of one lemon. Work all together, adding the lemon juice just before putting it in buttered pans. If you have no lemons, use one nutmeg, and a tablespoonful of sharp vinegar, added just before

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Best Molasses Gingerbread.

Best Molasses Gingerbread.

One even tablespoonful of strong ginger, and two if weak. A gill and a half of milk. One heaping teaspoonful saleratus, very fine, dissolv ed in a tablespoonful of hot water, and put into the milk. Half a pint of molasses, and a small tea-cup full of butter. Take three pints of flour, and rub the butter and ginger into it thoroughly. Then make a hole in the middle, and pour in the molasses and milk, and begin mixing in the flour, and while doing this, put in a great spoonful of strong vinegar, a

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Sponge Gingerbread.

Sponge Gingerbread.

One pint of molasses. Two great spoonfuls of melted butter. One even tablespoonful of ginger. One quart of sifted flour. A heaping tablespoonful of saleratus dissolved in as much hot water. Half a pint of milk, the saleratus first dissolved in hot water, and put into it. Make a hole in the flour, and put in all the other ingredients, and while working them together, add a great spoonful of good vinegar, or if weak, one and a half....

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Cider Cake.

Cider Cake.

One tea-cup of butter. Three tea-cups of sugar. Two tea-cups of sifted flour. A teaspoonful of saleratus in two great spoonfuls of water. A grated nutmeg, and half a tea-cup of milk, with the saleratus in it. Make a hole in the flour, and put in all the ingredients, and while mixing them, add a tea-cup of cider and four more cups of flour....

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Cup Cake without Eggs.

Cup Cake without Eggs.

One cup of butter. Two cups of sugar. One cup of sour cream, or sour milk. Sal volatile, the size of a small nutmeg, or a teaspoonful of saleratus, dissolved in cold water. A gill of brandy or wine, half a grated nutmeg, and a teaspoonful of essence of lemon. Flour enough for a stiff batter. Put in buttered pans an inch thick, and bake in a quick oven....

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Cream Cake without Eggs.

Cream Cake without Eggs.

Four cups of flour. Three cups of sugar. Two cups of sour cream. Two teaspoonfuls of sal volatile, or three of saleratus, dissolved in a little cold water. A teaspoonful of essence of lemon, and half a grated nutmeg. Work the butter and sugar together, add the cream and spice, and put all into a hole in the middle of the flour. Then add the sal volatile, or saleratus. Mix quick and thoroughly, and set in the oven immediately....

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Cream Tartar Cake, without Eggs.

Cream Tartar Cake, without Eggs.

Three pints of sifted flour, measured after sifting. One teaspoonful super carbonate of soda. A salt spoonful of salt. Two teaspoonfuls of cream tartar. A cup and a half of milk. A pint of rolled sugar. Mix the cream tartar thoroughly with the flour, and add grated lemon peel, or nutmeg; then dissolve the soda in two great spoonfuls of hot water, and put it with the sugar to the milk. When dissolved, wet it up as quick as possible, but so as to mix very thoroughly. Roll it out, cut into round ca

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Fruit Cake without Eggs.

Fruit Cake without Eggs.

Two pounds of flour. One and three quarter pounds of sugar. One pint of milk. Half a pound of butter. Half a teaspoonful of salt. One and a half teaspoonfuls of soda, or saleratus, or two of sal volatile, dissolved in a little hot water. One nutmeg, one pound of raisins, and one wine-glass of brandy. This makes three loaves. Warm the milk, and add the butter and salt to it. Work the butter and sugar to a cream, and then add the milk, then the flour, then the saleratus, and lastly the spice and f

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Drop Cake.

Drop Cake.

Four and a half tea-cups of flour. Two and a half tea-cups of sugar. Half a cup of butter, and five eggs. Work the butter and sugar to a cream; beat the yolks and whites separately; add the yolks, then the whites, then the flour. Drop them on a buttered tin, and sprinkle caraway sugar plums on the top....

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Sugar Gingerbread (rich).

Sugar Gingerbread (rich).

One pound of sugar. One pound of sifted flour. Half a pound of butter. Six eggs. Two even tablespoonfuls of ginger. Rub the butter and sugar together, add the eggs well beaten, the flour and ginger, and bake in two square tin sheets....

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Sugar Gingerbread (plainer).

Sugar Gingerbread (plainer).

Two cups of sugar. One cup of butter, rubbed with the sugar. One cup of milk. Two eggs. One teaspoonful of pearlash in hot water. Three tablespoonfuls of ginger. Five cups of flour. Make it a soft dough, and add more flour if needed....

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Sponge Cake.

Sponge Cake.

Twelve eggs. The weight of ten in powdered loaf sugar. The weight of six in sifted flour. The grated peel, and half the juice of one lemon. Stir the yolks of the eggs with the sugar, until very light, then add the whites of the eggs, after they are beaten to a stiff froth, stir lightly together, flavor with the lemon, sprinkle in the flour just before it is to be put into the oven, stirring it in as quickly as possible. Bake in two square tin pans, the bottom and sides of which should be covered

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Bridget’s Bread Cake (excellent).

Bridget’s Bread Cake (excellent).

Three cups of dough, very light. Three cups of sugar. One cup of butter. Three eggs. A nutmeg. Raisins. One teaspoonful of pearlash, dissolved in a little hot water. Rub the butter and sugar together, add the eggs and spice, and mix all thoroughly with the dough. Beat it well, and pour into the pans. It will do to bake it immediately, but the cake will be lighter if it stands a short time to rise, before putting it into the oven. It is an excellent cake for common use. It is very important that

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Doughnuts.

Doughnuts.

One pound of butter. One pound and three quarters of sugar, worked with the butter. Three pints of milk. Four eggs. One pint of yeast, if home-made, or half a pint of distillery yeast. Mace and cinnamon to the taste. Flour enough to make the dough stiff as biscuit. Rub the butter and sugar together, add the other ingredients, and set the dough in a warm place to rise. When thoroughly light, roll into sheets, cut with a sharp knife into diamond-shaped pieces, and boil them in fresh lard. Use a go

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Cookies (plain).

Cookies (plain).

Two cups of sugar. One cup of butter, worked into the sugar. One cup of milk. Two eggs. Caraway seeds. A small teaspoonful of pearlash, dissolved in a little hot water. Flour sufficient to roll. The dough should be well kneaded before it is rolled into sheets....

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French Cake.

French Cake.

Five cups of flour. Two cups of powdered sugar. Half a cup of butter. One wine-glass of wine. Three eggs. Spice to the taste. A teaspoonful of pearlash. Rub the butter and sugar together, then add the milk, part of the flour, and the pearlash dissolved in wine; afterward the remainder of the flour and the eggs. The yolks are to be beaten separately, and the whites beaten and put in the last thing. Bake in two square tin pans....

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Walnut Hill’s Doughnuts.

Walnut Hill’s Doughnuts.

One tea-cup of sour cream, or milk. Two tea-cups of sugar. One tea-cup of butter. Four eggs, and one nutmeg. Two teaspoonfuls of saleratus. Flour enough to roll. Cut into diamond cakes, and boil in hot lard....

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Cocoanut Cup Cake.

Cocoanut Cup Cake.

Two cups of rolled white sugar, and one and a half of butter. One cup of milk, and a teaspoonful of saleratus dissolved in hot water. Four eggs well beaten, and a nutmeg. Or flavor with rose water. The white part of one cocoanut, grated. Flour enough to make a stiff batter. Beat it well, put it in buttered tins, an inch thick, in a quick oven, and when done, frost it, and cut it in square pieces....

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Cocoanut Sponge Cake.

Cocoanut Sponge Cake.

One grated cocoanut, the outer part peeled off. A teaspoonful of salt, and half a grated nutmeg. A pint of sifted white sugar. Six eggs, the yolks beat and strained, the whites cut to a stiff froth. One teaspoonful of essence of lemon. A half a pint of sifted flour. Mix the yolks and the sugar, and then the other ingredients, except the whites and the flour. Just as you are ready to put the cake in the oven, put in the whites, then add the flour by degrees, and stir only just enough to mix it; t

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Lemon Cake.—No. 1.

Lemon Cake.—No. 1.

Four tumblers of flour. Two and a half of powdered white sugar. Three quarters of a tumbler of butter. One tumbler of milk, two lemons, three eggs, and one heaping teaspoonful of soda. Saleratus will do, but is not so good as soda. This serves for two square loaves. Dissolve the soda in the milk, heat the yolks, and strain them. Cut the whites to a stiff froth, work the butter and sugar till they look like cream, then add the yolks, then the milk, then the whites of eggs, and then the flour. Whe

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Gingernuts.

Gingernuts.

Six pounds of flour. One pound and a quarter of butter, rubbed into the sugar. One pound and three quarters of sugar. One quart of molasses. Four ounces of ginger, one nutmeg, and some cinnamon. The dough should be stiff, and then kneaded hard for a long time. Cut into small cakes. They will keep good, closely covered in a stone jar, for many months....

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Honey Cake.

Honey Cake.

One quart of strained honey. Half a pint of sugar. Half a pint of melted butter. A teaspoonful of saleratus, dissolved in half a tea-cup of warm water. Half a nutmeg, and a teaspoonful of ginger. Mix the above, and then work in sifted flour till you can roll it. Cut it into thin cakes, and bake it on buttered tins, in a quick oven....

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New Year’s Cookies.

New Year’s Cookies.

One pound of butter. A pound and three quarters of sugar. Two teaspoonfuls of saleratus, in a pint of milk (buttermilk is better). Mix the butter and sugar to a cream, and add the milk and saleratus. Then beat three eggs, and add, and grate in one nutmeg. Rub in a heaping tablespoon of caraway seed. Add flour enough to roll. Make it one quarter of an inch in thickness, and bake immediately in a quick oven....

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Boston Cream Cake.

Boston Cream Cake.

One pint of butter rubbed into one quart of flour. One quart of hot water, with the butter and flour stirred in. When cool, break in from six to twelve eggs, as you can afford. If needed, add flour till thick enough to drop on buttered tins in round cakes, the size of a tea-cup. When baked, open and fill with soft custard, or mock cream....

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Almond, Hickory, or Cocoanut Cake.

Almond, Hickory, or Cocoanut Cake.

Half a pound of flour. Half a teaspoonful of salt. A quarter of a pound of butter. One pound of sugar. One tea-cup of sour cream, or sour milk, or buttermilk. Four eggs, and lemon, or any other flavor to your taste. A teaspoonful of saleratus, or better, a bit of sal volatile, the size of a nutmeg, dissolved in two spoonfuls of hot water. Mix the above thoroughly, then grate in the white part of a cocoanut, or stir in half a pint of chopped hickory-nuts, chopped fine, or put in a pound of blanch

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Caraway Cakes.

Caraway Cakes.

Two quarts of flour. One cup of butter. One quart of rolled sugar. Half a pint of caraway seeds. A teaspoonful of essence of lemon. Mix the sugar and butter to a cream, add the other materials, roll out, and cut into square cakes, and crimp the edges. Sal volatile the size of a nutmeg, dissolved in a little hot water, improves this....

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Fruit Drop Cakes.

Fruit Drop Cakes.

Two pounds of flour. One pound of butter. One pound of currants. One pound of sugar. Three eggs. A teaspoonful each, of rose water, and essence of lemon, and a gill of brandy. Rub the butter and sugar to a cream. Beat the eggs, and add them. Then put in the other articles. Strew tin sheets with flour and powdered sugar, and then drop on in small cakes. Bake in a quick oven....

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Dr. B.’s Loaf Cake.

Dr. B.’s Loaf Cake.

Two pounds of dried and sifted flour. A pint of new milk, blood warm. A quarter of a pound of butter. Three quarters of a pound of sugar. A pint of home-brewed yeast, or half as much distillery yeast. Three eggs, and one pound of stoned raisins. A glass of wine and a nutmeg. Work the butter and sugar to a cream, and then rub them well into the flour. Then add the other things, and let it rise over night. Bake an hour and a half, in a slack oven. Put the fruit in as directed in the receipt for ra

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Fancy Cakes.

Fancy Cakes.

Beat the yolks of four eggs into half a pound of powdered sugar. Add a little less than a half a pound of flour. Beat fifteen minutes, and then put in some essence of lemon, and the whites of the eggs cut to a stiff froth. Bake in small patties, and put sugar plums on the top....

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Fried Curd Cakes.

Fried Curd Cakes.

Stir four well-beaten eggs into a quart of boiling milk. Make it very sweet, and cool it. Then stir in two even tea-cups full of sifted flour, a teaspoonful of essence of lemon, and two more well-beaten eggs. Fry these in sweet butter as drop cakes....

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Wine Cake.

Wine Cake.

Put six ounces of sugar into a pint of wine, and make it boiling hot. When blood warm, pour it on to six well-beaten eggs, and stir in a quarter of a pound of sifted flour. Beat it well, and bake immediately in a quick oven....

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Egg Rusk.

Egg Rusk.

Melt three ounces of butter into a pint of milk. Beat six eggs into a quarter of a pound of sugar. Mix these with flour enough for a batter, and add a gill of distillery yeast, and half a teaspoonful of salt. When light, add flour enough to make a dough stiff enough to mould. Make them into small cakes, and let them rise in a warm place while the oven is heating....

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Citron Tea Cakes.

Citron Tea Cakes.

One tea-cup of sugar. Two-thirds of a cup of butter. Two cups of flour. A bit of volatile salts, the size of a nutmeg, dissolved in hot water (the same quantity of alum dissolved with it, improves it), and put to half a cup of milk. Beat till light, then add a teaspoonful of essence of lemon, and small thin strips of citron, or candied lemon peel. Bake in shallow pans, or small patties....

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French Biscuit (Mrs. Dr. C.).

French Biscuit (Mrs. Dr. C.).

Six pounds of flour. One pint and a half of new milk. Six ounces of butter. A cup and a half of sugar. A teaspoonful of salt. Six eggs, and half a pint of distillery yeast, or twice as much home-brewed. Melt the butter in the milk, and beat the eggs. Then add all the ingredients, set it to rise, and when very light, mould it into small biscuits, and bake in a quick oven....

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Old Hartford Election Cake (100 years old).

Old Hartford Election Cake (100 years old).

Five pounds of dried and sifted flour. Two pounds of butter. Two pounds of sugar. Three gills of distillery yeast, or twice the quantity of home-brewed. Four eggs. A gill of wine and a gill of brandy. Half an ounce of nutmegs, and two pounds of fruit. A quart of milk. Rub the butter very fine into the flour, add half the sugar, then the yeast, then half the milk, hot in winter, and blood warm in summer, then the eggs well beaten, the wine, and the remainder of the milk. Beat it well, and let it

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Raised Loaf Cake.

Raised Loaf Cake.

Six pounds of dried and sifted flour. Three pounds of sugar. Two pounds and a half of butter. Four eggs, and two pounds of raisins. Four nutmegs. Two gills of wine, and two gills of brandy. In the afternoon, mix the butter and sugar, take half of it and rub into the flour; take about a quart of milk, blood warm, put the yeast into the flour, then wet it up. When fully light, add the rest of the butter and sugar, beat the eggs, and put them in, and set the whole to rise till morning. Add the bran

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Mrs. H.’s Raised Wedding Cake (very fine).

Mrs. H.’s Raised Wedding Cake (very fine).

Nine pounds of dried and sifted flour. Four and a half pounds of white sugar. Four and a half pounds of butter. Two quarts of scalded milk. One quart of the yeast, fresh made as below. Six eggs. Six pounds of raisins. Two pounds of citron. One ounce of mace. One gill of brandy. One gill of wine. Put the ingredients together as directed in the Raised Loaf Cake....

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Yeast for the above Cake.

Yeast for the above Cake.

Nine large potatoes, peeled, boiled, and mashed fine. One quart of water, a very small pinch of hops. Boil all together, strain through a sieve, add a small tea-cup of flour, and, when blood warm, half a pint of distillery yeast, or twice as much home-brewed. Strain again, and let it work till very light and foaming....

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Fruit Cake, or Black Cake.

Fruit Cake, or Black Cake.

One pound of powdered white sugar. Three quarters of a pound of butter. One pound of flour, sifted. Twelve eggs. Two pounds of raisins, stoned, and part of them chopped. Two pounds of currants, carefully cleaned. Half a pound of citron, cut into strips. A quarter of an ounce each, of cinnamon, nutmegs, and cloves, mixed. One wine-glass of wine, and one wine-glass of brandy. Rub the butter and sugar together, then add the yolks of the eggs, part of the flour, the spice, and the whites of the eggs

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Pound Cake.

Pound Cake.

One pound of powdered loaf sugar. One pound of sifted flour. Three quarters of a pound of fresh butter. Eight eggs, and one nutmeg. Rub the butter and sugar together until very light, then add the yolks of the eggs, the spice, and part of the flour. Beat the whites of the eggs to a stiff froth, and stir in with the remainder of the flour. Mix all well together, and bake in small tins, icing the cakes when they are a little warm....

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French Loaf Cake.

French Loaf Cake.

Five cups of powdered sugar. Three cups of fresh butter. Two cups of milk. Six eggs. Ten cups of dried and sifted flour. One wine-glass of wine, one wine-glass of brandy. Three nutmegs, a small teaspoonful of pearlash. One pound of raisins, a quarter of a pound of citron. Stir the sugar and butter to a cream, then add part of the flour, with the milk a little warm, and the beaten yolks of the eggs. Then add, with the remainder of the flour, the whites of the eggs well beaten, the spice, wine, br

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Portugal Cake.

Portugal Cake.

One pound powdered loaf sugar. One pound of dried and sifted flour. Half a pound of butter. Eight eggs. Two tablespoonfuls of lemon juice, or white wine. One pound of fruit. One nutmeg. One and a half pounds of almonds, weighed before shelling. Stir the butter and sugar to a cream. Beat the whites and yolks of the eggs separately. Then, by degrees, put in the flour, and add the lemon juice last, stirring all lightly together. If almonds are to be used, they should be blanched. Pound the almonds,

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Golden Cake.

Golden Cake.

This and the following cake are named from gold and silver, on account of their color as well as their excellence. They should be made together, so as to use both portions of the eggs. To make golden cake , take One pound of flour, dried and sifted. One pound of sugar. Three quarters of a pound of butter. The yolks of fourteen eggs. The yellow part of two lemons grated, and the juice also. Beat the sugar and butter to a cream, and add the yolks, well beaten and strained. Then add the lemon peel

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Silver Cake.

Silver Cake.

Three quarters of a pound of dried and sifted flour. Six ounces of butter. Mace and citron. The whites of fourteen eggs. Beat the sugar and butter to a cream, add the whites cut to a stiff froth, and then the flour. It is a beautiful-looking cake....

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Shrewsbury Cake.

Shrewsbury Cake.

One pound of dried and sifted flour. Three quarters of a pound of powdered sugar. Half a pound of butter. Five eggs. Rose water, or grated lemon peel. Stir the butter and sugar to a cream. Then add the eggs, the whites and yolks beaten separately, and add the flour....

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Queen’s Cake.

Queen’s Cake.

One pound of sugar. Four eggs. One nutmeg. One gill of wine. One gill of brandy. One gill of thin cream. One pound of fruit. Rub the butter and sugar together. Beat separately the yolks and whites of the eggs. Mix all the ingredients, except the flour and fruit, which must be put in just before putting in the oven. This makes two three-pint pans full. It requires one hour and a half to bake....

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Crullars.

Crullars.

Five cups of flour. One cup of butter. Two cups of sugar. Four eggs. One spoonful of rose water. Nutmeg. Rub the butter and sugar together, add the eggs, the whites and yolks beaten separately, then the flour. Roll into a sheet about half an inch thick, cut this with a jagging-iron into long narrow strips. Twist them into various shapes, and fry them in hot lard, of a light brown. The fat must be abundant in quantity, and very hot, to prevent the lard from soaking into the cake....

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Lemon Cake.—No. 2.

Lemon Cake.—No. 2.

One pound of dried and sifted flour. One pound of sugar. Three quarters of a pound of butter. Seven eggs. The juice of one lemon, and the peel of two. This makes two loaves. Beat and strain the yolks, cut the whites hard, work the butter and sugar to a cream. Fruit if wished. A tumbler and a half of currants is enough. This is richer than No. 1, and keeps well....

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Almond Cake.

Almond Cake.

One pound of sifted sugar. The yolks of twelve eggs, beat and mixed with the sugar. The whites of nine eggs, added to the above in a stiff froth. A pound of dried and sifted flour, mixed after the above has been stirred ten minutes. Half a pound of sweet almonds, and half a dozen bitter ones, blanched and pounded with rose water to a cream. Six tablespoonfuls of thick cream. Use the reserved whites of eggs for frosting. This makes one large, or two small loaves....

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Lemon Drop Cakes.

Lemon Drop Cakes.

Three heaping tablespoonfuls of sifted white sugar. A tablespoonful of sifted flour. The grated rinds of three lemons. The white of one egg well beaten; all mixed. Drop on buttered paper, and bake in a moderate oven....

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Jelly Cake.

Jelly Cake.

Half a pound of sifted white sugar. Six ounces of butter. Eight eggs, whites beat to a stiff froth. Yolks beat and strained. Juice and grated rind of one lemon. One pound of dried and sifted flour. Work the butter and sugar to a cream. Add the eggs, then the flour, and then the lemon juice. Butter tin scolloped pans, and put in this a quarter of an inch thick. Bake a light brown, and pile them in layers, with jelly or marmelade between....

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Cocoanut Drops.

Cocoanut Drops.

One pound grated cocoanut, only the white part. One pound sifted white sugar. The whites of six eggs, cut to a stiff froth. You must have enough whites of eggs to wet the whole stiff. Drop on buttered plates the size of a cent, and bake immediately....

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Sugar Drops.

Sugar Drops.

Twelve spoonfuls of butter. Twenty-four spoonfuls of sifted white sugar. A pint of sifted flour. Half a nutmeg, and three eggs, the whites beaten separately. Mix the butter and sugar to a cream, add the eggs, then the flour, drop on buttered tins, and put sugar plums on the top. Bake ten or fifteen minutes....

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General Directions for making Preserves and Jellies.

General Directions for making Preserves and Jellies.

Gather fruit when it is dry. Long boiling hardens the fruit. Pour boiling water over the sieves used, and wring out jelly-bags in hot water the moment you are to use them. Do not squeeze while straining through jelly-bags. Let the pots and jars containing sweetmeats just made remain uncovered three days. Lay brandy papers over the top, cover them tight, and seal them, or, what is best of all, soak a split bladder and tie it tight over them. In drying, it will shrink so as to be perfectly air-tig

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To Clarify Syrup for Sweetmeats.

To Clarify Syrup for Sweetmeats.

For each pound of sugar, allow half a pint of water. For every three pounds of sugar, allow the white of one egg. Mix when cold, boil a few minutes, and skim it. Let it stand ten minutes, and skim it, then strain it....

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Brandy Peaches.

Brandy Peaches.

Prick the peaches with a needle, put them into a kettle with cold water, scald them until sufficiently soft to be penetrated with a straw. Take half a pound of sugar to every pound of peach; make the syrup with the sugar, and while it is a little warm, mix two-thirds as much of white brandy with it, put the fruit into jars, and pour the syrup over it. The late white clingstones are the best to use....

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Peaches (not very rich).

Peaches (not very rich).

To six pounds of fruit, put five of sugar. Make the syrup. Boil the fruit in the syrup till it is clear. If the fruit is ripe, half an hour will cook it sufficiently....

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Peaches (very elegant).

Peaches (very elegant).

First take out the stones, then pare them. To every pound of peaches, allow one-third of a pound of sugar. Make a thin syrup, boil the peaches in the syrup till tender, but not till they break. Put them into a bowl, and pour the syrup over them. Put them in a dry, cool place, and let them stand two days. Then make a new rich syrup, allowing three quarters of a pound of sugar to one of fruit. Drain the peaches from the first syrup, and boil them until they are clear, in the last syrup. The first

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To preserve Quinces Whole.

To preserve Quinces Whole.

Select the largest and fairest quinces (as the poorer ones will answer for jelly). Take out the cores and pare them. Boil the quinces in water till tender. Take them out separately on a platter. To each pound of quince, allow a pound of sugar. Make the syrup, then boil the quinces in the syrup until clear....

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Quince Jelly.

Quince Jelly.

Rub the quinces with a cloth, until perfectly smooth. Remove the cores, cut them into small pieces, pack them tight in your kettle, pour cold water on them until it is on a level with the fruit, but not to cover it; boil till very soft, but not till they break. Then dip off all the liquor you can, then put the fruit into a sieve, and press it, and drain off all the remaining liquor. Then to a pint of the liquor add a pound of sugar, and boil it fifteen minutes. Pour it, as soon as cool, into sma

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Calf’s Foot Jelly.

Calf’s Foot Jelly.

To four nicely-cleaned calf’s feet, put four quarts of water; let it simmer gently till reduced to two quarts, then strain it, and let it stand all night. Then take off all the fat and sediment, melt it, add the juice, and put in the peel of three lemons, and a pint of wine, the whites of four eggs, three sticks of cinnamon, and sugar to your taste. Boil ten minutes, then skim out the spice and lemon peel, and strain it. The American gelatine, now very common, makes as good jelly, with far less

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To preserve Apples.

To preserve Apples.

Take only tart and well-flavored apples, peel, and take out the cores without dividing them, and then parboil them. Make the syrup with the apple water, allowing three quarters of a pound of white sugar to every pound of apples, and boil some lemon peel and juice in the syrup. Pour the syrup, while boiling, on to the apples, turn them gently while cooking, and only let the syrup simmer, as hard boiling breaks the fruit. Take it out when the apple is tender through. At the end of a week boil them

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Pear.

Pear.

Take out the cores, cut off the stems, and pare them. Boil the pears in water, till they are tender. Watch them, that they do not break. Lay them separately on a platter as you take them out. To each pound of fruit, take a pound of sugar. Make the syrup, and boil the fruit in the syrup till clear....

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Pineapple (very fine).

Pineapple (very fine).

Pare and grate the pineapple. Take an equal quantity of fruit and sugar. Boil them slowly in a sauce-pan for half an hour....

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Purple Plum.—No. 1.

Purple Plum.—No. 1.

Make a rich syrup. Boil the plums in the syrup very gently till they begin to crack open. Then take them from the syrup into a jar, and pour the syrup over them. Let them stand a few days, and then boil them a second time, very gently....

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To preserve Oranges.

To preserve Oranges.

Boil the oranges in soft water till you can run a straw through the skin. Clarify three quarters of a pound of sugar for each pound of fruit, take the oranges from the water, and pour over them the hot syrup, and let them stand in it one night. Next day, boil them in the syrup till it is thick and clear. Then take them up, and strain the syrup on to them....

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Purple Plum.—No. 2.

Purple Plum.—No. 2.

Take an equal weight of fruit, and nice brown sugar. Take a clean stone jar, put in a layer of fruit and a layer of sugar, till all is in. Cover them tightly with dough, or other tight cover, and put them in a brick oven after you have baked in it. If you bake in the morning, put the plums in the oven at evening, and let them remain till the next morning. When you bake again, set them in the oven as before. Uncover them, and stir them carefully with a spoon, and do as not to break them. Set them

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White, or Green Plum.

White, or Green Plum.

Put each one into boiling water, and rub off the skin. Allow a pound of fruit to a pound of sugar. Make a syrup of sugar and water. Boil the fruit in the syrup until clear, about twenty minutes. Let the syrup be cold before you pour it over the fruit. They can be preserved without taking off the skins, by pricking them. Some of the kernels of the stones boiled in give a pleasant flavor....

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Citron Melon.

Citron Melon.

Two fresh lemons to a pound of melon. Let the sugar be equal in weight to the lemon and melon. Take out the pulp of the melon, and cut it in thin slices, and boil it in fair water till tender. Take it out and boil the lemon in the same water about twenty minutes. Take out the lemon, add the sugar, and, if necessary, a little more water. Let it boil. When clear, add the melon, and let it boil a few minutes....

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Strawberries.

Strawberries.

Look them over with care. Weigh a pound of sugar to each pound of fruit. Put a layer of fruit on the bottom of the preserving kettle, then a layer of sugar, and so on till all is in the pan. Boil them about fifteen minutes. Put them in bottles, hot, and seal them. Then put them in a box, and fill it in with dry sand. The flavor of the fruit is preserved more perfectly, by simply packing the fruit and sugar in alternate layers, and sealing the jar, without cooking. But the preserves do not look s

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Blackberry Jam.

Blackberry Jam.

Allow three quarters of a pound of brown sugar to a pound of fruit. Boil the fruit half an hour, then add the sugar, and boil all together ten minutes....

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To preserve Currants to eat with Meat.

To preserve Currants to eat with Meat.

Strip them from the stem. Boil them an hour, and then to a pound of the fruit, add a pound of brown sugar. Boil all together fifteen or twenty minutes....

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Cherries.

Cherries.

Take out the stones. To a pound of fruit, allow a pound of sugar. Put a layer of fruit on the bottom of the preserving kettle, then a layer of sugar, and continue thus till all are put in. Boil till clear. Put them in bottles, hot, and seal them. Keep them in dry sand....

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Currants.

Currants.

Strip them from the stems. Allow a pound of sugar to a pound of currants. Boil them together ten minutes. Take them from the syrup, and let the syrup boil twenty minutes, and pour it on the fruit. Put them in small jars, or tumblers, and let them stand in the sun a few days....

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Raspberry Jam.—No. 1.

Raspberry Jam.—No. 1.

Allow a pound of sugar to a pound of fruit. Press them with a spoon, in an earthen dish. Add the sugar, and boil all together fifteen minutes....

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Raspberry Jam.—No. 2.

Raspberry Jam.—No. 2.

Allow a pound of sugar to a pound of fruit. Boil the fruit half an hour, or till the seeds are soft. Strain one quarter of the fruit, and throw away the seeds. Add the sugar, and boil the whole ten minutes. A lit tle currant juice gives it a pleasant flavor, and when that is used, an equal quantity of sugar must be added....

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Currant Jelly.

Currant Jelly.

Pick over the currants with care. Put them in a stone jar, and set it into a kettle of boiling water. Let it boil till the fruit is very soft. Strain it through a sieve. Then run the juice through a jelly-bag. Put a pound of sugar to a pint of juice, and boil it together five minutes. Set it in the sun a few days....

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Quince Marmalade.

Quince Marmalade.

Rub the quinces with a cloth, cut them in quarters. Put them on the fire with a little water, and stew them till they are sufficiently tender to rub them through a sieve. When strained, put a pound of brown sugar to a pound of the pulp. Set it on the fire, and let it cook slowly. To ascertain when it is done, take out a little and let it get cold, and if it cuts smoothly it is done. Crab-apple marmalade is made in the same way. Crab-apple jelly is made like quince jelly. Most other fruits are pr

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Preserved Watermelon Rinds.

Preserved Watermelon Rinds.

This is a fine article to keep well without trouble for a long time. Peel the melon, and boil it in just enough water to cover it till it is soft, trying with a fork. (If you wish it green, put green vine leaves above and below each layer, and scatter powdered alum, less than half a teaspoonful to each pound.) Allow a pound and a half of sugar to each pound of rind, and clarify it as directed previously. Simmer the rinds two hours in this syrup, and flavor it with lemon peel grated and tied in a

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Preserved Pumpkin.

Preserved Pumpkin.

Cut a thick yellow pumpkin, peeled, into strips two inches wide, and five or six long. Take a pound of white sugar for each pound of fruit, and scatter it over the fruit, and pour on two wine-glasses of lemon juice for each pound of pumpkin. Next day, put the parings of one or two lemons with the fruit and sugar, and boil the whole three quarters of an hour, or long enough to make it tender and clear without breaking. Lay the pumpkin to cool, strain the syrup, and then pour it on to the pumpkin.

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To Pickle Tomatoes.

To Pickle Tomatoes.

As you gather them, throw them into cold vinegar. When you have enough, take them out, and scald some spices tied in a bag, in good vinegar, and pour it hot over them....

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To Pickle Peaches.

To Pickle Peaches.

Take ripe but hard peaches, wipe off the down, stick a few cloves into them, and lay them in cold spiced vinegar. In three months they will be sufficiently pickled, and also retain much of their natural flavor....

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To Pickle Peppers.

To Pickle Peppers.

Take green peppers, take the seeds out carefully, so as not to mangle them, soak them nine days in salt and water, changing it every day, and keep them in a warm place. Stuff them with chopped cabbage, seasoned with cloves, cinnamon, and mace; put them in cold spiced vinegar....

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To Pickle Nasturtions.

To Pickle Nasturtions.

Soak them three days in salt and water as you collect them, changing it once in three days, and when you have enough, pour off the brine, and pour on scalding hot vinegar....

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To Pickle Onions.

To Pickle Onions.

Peel, and boil in milk and water ten minutes, drain off the milk and water, and pour scalding spiced vinegar on to them....

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To Pickle Gherkins.

To Pickle Gherkins.

Keep them in strong brine till they are yellow, then take them out and turn on hot spiced vinegar, and keep them in it in a warm place, till they turn green. Then turn off the vinegar, and add a fresh supply of hot, spiced vinegar....

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To Pickle Mushrooms.

To Pickle Mushrooms.

Stew them in salted water, just enough to keep them from sticking. When tender, pour off the water, and pour on hot spiced vinegar. Then cork them tight if you wish to keep them long. Poison ones will turn black if an onion is stewed with them, and then all must be thrown away....

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To Pickle Cucumbers.

To Pickle Cucumbers.

Wash the cucumbers in cold water, being careful not to bruise, or break them. Make a brine of rock, or blown salt (rock is the best), strong enough to bear up an egg, or potato, and of sufficient quantity to cover the cucumbers. Put them into an oaken tub, or stone-ware jar, and pour the brine over them. In twenty-four hours, they should be stirred up from the bottom with the hand. The third day pour off the brine, scald it, and pour it over the cucumbers. Let them stand in the brine nine days,

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Pickled Walnuts.

Pickled Walnuts.

Take a hundred nuts, an ounce of cloves, an ounce of allspice, an ounce of nutmeg, an ounce of whole pepper, an ounce of race ginger, an ounce of horseradish, half pint of mustard seed, tied in a bag, and four cloves of garlic. Wipe the nuts, prick with a pin, and put them in a pot, sprinkling the spice as you lay them in; then add two tablespoonfuls of salt; boil sufficient vinegar to fill the pot, and pour it over the nuts and spice. Cover the jar close, and keep it for a year, when the pickle

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Mangoes.

Mangoes.

Take the latest growth of young muskmelons, take out a small bit from one side, and empty them. Scrape the outside smooth, and soak them four days in strong salt and water. If you wish to green them, put vine leaves over and under, with bits of alum, and steam them a while. Then powder cloves, pepper, and nutmeg in equal portions, and sprinkle on the inside, and fill them with strips of horseradish, small bits of calamus, bits of cinnamon and mace, a clove or two, a very small onion, nasturtions

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Fine Pickled Cabbage.

Fine Pickled Cabbage.

Shred red and white cabbage, spread it in layers in a stone jar, with salt over each layer. Put two spoonfuls of whole black pepper, and the same quantity of allspice, cloves, and cinnamon, in a bag, and scald them in two quarts of vinegar, and pour the vinegar over the cabbage, and cover it tight. Use it in two days after....

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An excellent Way of Preparing Tomatoes to eat with Meat

An excellent Way of Preparing Tomatoes to eat with Meat

Peel and slice ripe tomatoes, sprinkling on a little salt as you proceed. Drain off the juice, and pour on hot spiced vinegar....

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To Pickle Martinoes.

To Pickle Martinoes.

Gather them when you can run a pin head into them, and after wiping them, keep them ten days in weak brine, changing it every other day. Then wipe them, and pour over boiling spiced vinegar. In four weeks they will be ready for use. It is a fine pickle....

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A convenient Way to Pickle Cucumbers.

A convenient Way to Pickle Cucumbers.

Put some spiced vinegar in a jar, with a little salt in it. Every time you gather a mess, pour boiling vinegar on them, with a little alum in it. Then put them in the spiced vinegar. Keep the same vinegar for scalding all. When you have enough, take all from the spiced vinegar, and scald in the alum vinegar two or three minutes, till green, and then put them back in the spiced vinegar....

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Indiana Pickles.

Indiana Pickles.

Take green tomatoes, and slice them. Put them in a basket to drain in layers, with salt scattered over them, say a tea-cup full to each gallon. Next day, slice one quarter the quantity of onions, and lay the onions and tomatoes in alternate layers in a jar, with spices intervening. Then fill the jar with cold vinegar. Tomatoes picked as they ripen, and just thrown into cold spiced vinegar, are a fine pickle, and made with very little trouble....

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To Pickle Cauliflower, or Brocoli.

To Pickle Cauliflower, or Brocoli.

Keep them twenty-four hours in strong brine, and then take them out and heat the brine, and pour it on scalding hot, and let them stand till next day. Drain them, and throw them into spiced vinegar....

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Ice Cream.

Ice Cream.

One quart of milk. One and a half tablespoonfuls of arrowroot. The grated peel of two lemons. One quart of thick cream. Wet the arrowroot with a little cold milk, and add it to the quart of milk when boiling hot; sweeten it very sweet with white sugar, put in the grated lemon peel, boil the whole, and strain it into the quart of cream. When partly frozen, add the juice of the two lemons. Twice this quantity is enough for thirty-five persons. Find the quantity of sugar that suits you by measure,

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Directions for freezing Ice Cream.

Directions for freezing Ice Cream.

If you have no apparatus for the purpose (which is almost indispensable), put the cream into a tin pail with a very tight cover, mix equal quantities of snow and blown salt (not the coarse salt), or of pounded ice and salt, in a tub, and put it as high as the pail, or freezer ; turn the pail or freezer half round and back again with one hand, for half an hour, or longer, if you want it very nice. Three quarters of an hour steadily, will make it good enough. While doing this, stop four or five ti

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Philadelphia Ice Cream.

Philadelphia Ice Cream.

Two quarts of milk (cream when you have it). Three tablespoonfuls of arrowroot. The whites of eight eggs well beaten. One pound of powdered sugar. Boil the milk, thicken it with the arrowroot, add the sugar, and pour the whole upon the eggs. If you wish it flavored with vanilla, split half a bean, and boil it in the milk....

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Another Ice Cream.

Another Ice Cream.

Three quarts of milk. Two pounds and a half of powdered sugar. Twelve eggs, well beaten. Mix all together in a tin pail, add one vanilla bean (split), then put the pail into a kettle of boiling water, and stir the custard all the time, until it is quite thick. After it is cooled, add two quarts of rich cream, and then freeze it....

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Strawberry Ice Cream.

Strawberry Ice Cream.

Rub a pint of ripe strawberries through a sieve, add a pint of cream, and four ounces of powdered sugar, and freeze it....

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Ice Cream without Cream.

Ice Cream without Cream.

A vanilla bean, or a lemon rind, is first boiled in a quart of milk. Take out the bean or peel, and add the yolks of four eggs, beaten well. Heat it scalding hot, but do not boil it, stirring in white sugar till very sweet. When cold, freeze it....

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Fruit Ice Cream.

Fruit Ice Cream.

Make rich boiled custard, and mash into it the soft ripe fruit, or the grated or cooked hard fruit, or grated pineapples. Rub all through a sieve, sweeten it very sweet, and freeze it. Quince, apple, pear, peach, strawberry, and raspberry, are all good for this purpose....

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Rich Custards.

Rich Custards.

One quart of cream. The yolks of six eggs. Six ounces of powdered white sugar. A small pinch of salt. Two tablespoonfuls of brandy. One spoonful of peach water. Half a tablespoonful of lemon brandy. An ounce of blanched almonds, pounded to a paste. Mix the cream with the sugar, and the yolks of the eggs well beaten, scald them together in a tin pail in boiling water, stirring all the time, until sufficiently thick. When cool, add the other ingredients, and pour into custard cups....

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Wine Cream Custard.

Wine Cream Custard.

Sweeten a pint of cream with sifted sugar, heat it, stir in white wine till it curdles, add rose water, or grated lemon peel in a bag, heated in the milk. Turn it into cups. Or, mix a pint of milk with the pint of cream, add five beaten eggs, a spoonful of flour wet with milk, and sugar to your taste. Bake this in cups, or pie plates....

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Almond Custard.

Almond Custard.

Blanch and pound four ounces of sweet almonds, and a few of the bitter. Boil them five minutes in a quart of milk, sweeten to your taste, and when blood warm, stir in the beaten yolks of eight eggs, and the whites of four. Heat it, and stir till it thickens, then pour into cups. Cut the reserved whites to a stiff froth, and put on the top....

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A Cream for Stewed Fruit.

A Cream for Stewed Fruit.

Boil two or three peach leaves, or a vanilla bean, in a quart of cream, or milk, till flavored. Strain and sweeten it, mix it with the yolks of four eggs, well beaten; then, while heating it, add the whites cut to a froth. When it thickens, take it up. When cool, pour it over the fruit, or preserves....

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Currant, Raspberry, or Strawberry Whisk.

Currant, Raspberry, or Strawberry Whisk.

Put three gills of the juice of the fruit to ten ounces of crushed sugar, add the juice of a lemon, and a pint and a half of cream. Whisk it till quite thick, and serve it in jelly glasses, or a glass dish....

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Lemonade Ice, and other Ices.

Lemonade Ice, and other Ices.

To a quart of lemonade, add the whites of six eggs, cut to a froth, and freeze it. The juices of any fruit, sweetened and watered, may be prepared in the same way, and are very fine....

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Lemon and Orange Cream.

Lemon and Orange Cream.

Grate the outer part of the rind of eight oranges, or lemons, into a pint of cold water, and let it stand from night till morning. Add the juice of two dozen of the fruit, and another pint of cold water. Beat the yolks of six eggs, and add the whites of sixteen eggs, cut to a stiff froth. Strain the juice into the egg. Set it over the fire, and stir in fine white sugar, till quite sweet. When it begins to thicken, take it off, and stir till it is cold. Serve it in glasses, or freeze it....

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Vanilla Cream.

Vanilla Cream.

Boil a vanilla bean in a quart of rich milk, till flavored to your taste. Beat the yolks of eight eggs, and stir in, then sweeten well, and lastly, add the whites of the eggs, cut to a stiff froth. Boil till it begins to thicken, then stir till cold, and serve in glasses, or freeze it....

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A Charlotte Russe.

A Charlotte Russe.

Half a pint of milk, and half a vanilla bean boiled in it, and then cooled and strained. Four beaten yolks of eggs, and a quarter of a pound of powdered loaf sugar stirred into the milk. Simmer five minutes, and cool it. An ounce of Russia isinglass boiled in a pint of water till reduced one half, and strained into the above custard. Whip a rich cream to a froth, and stir into the custard. The preceding is for the custard that is to fill the form. Prepare the form thus:—Take a large round, or ov

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A Plainer Charlotte Russe.

A Plainer Charlotte Russe.

Half an ounce of Russia isinglass, or a little more. Half a pint of milk, and a pint of thick cream. Four eggs. Three ounces sifted white sugar. A gill and a half of white wine. Boil the isinglass in the milk, flavoring with vanilla or lemon. Stir the sugar into the yolks of the eggs. Put the wine to the cream, and beat them to a froth. Then strain the isinglass into the yolks, then add the cream and wine, and last of all the whites of the eggs cut to a stiff froth. Then line a dish with sponge

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A Superior Omelette Souflée.

A Superior Omelette Souflée.

Take eight eggs. Put the whites on one plate, and the yolks on another (two persons do it better than one); beat up the whites to a perfect froth, and at the same time stir the yolks with finely-powdered sugar, flavored with a little lemon peel, grated. Then, while stirring the whites, pour the yolks into the whites, stir them a little (but not beat them). Then pour all on a round tin plate, and put it in the oven; when it begins to rise a little, draw it to the mouth of the oven, and with a spo

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Almond Cheese Cake.

Almond Cheese Cake.

Three well-beaten eggs. A pint of new milk, boiling while the eggs are mixed in. Half a glass of wine, poured in while boiling. On adding the wine, take it from the fire, strain off the whey, and put to the curds sifted white sugar, to your taste, three eggs, well beaten, a teaspoonful of rose water, half a pound of sweet almonds, and a dozen of bitter ones, all blanched and pounded, and sixteen even spoonfuls of melted butter. Pour this into patties lined with thin pastry. Ornament the top with

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Flummery.

Flummery.

Cut sponge cake into thin slices, and line a deep dish. Make it moist with white wine; make a rich custard, using only the yolks of the eggs. When cool, turn it into the dish, and cut the whites to a stiff froth, and put on the top....

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Chicken Salad.

Chicken Salad.

Cut the white meat of chickens into small bits, the size of peas. Chop the white parts of celery nearly as small. Prepare a dressing thus:— Rub the yolks of hard-boiled eggs smooth, to each yolk put half a teaspoonful of mustard, the same quantity of salt, a tablespoonful of oil, and a wine-glass of vinegar. Mix the chicken and celery in a large bowl, and pour over this dressing. The dressing must not be put on till just before it is used. Bread and butter and crackers are served with it....

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Gelatine, or American Isinglass Jelly.

Gelatine, or American Isinglass Jelly.

Two ounces of American isinglass, or gelatine. One quart of boiling water. A pint and a half of white wine. The whites of three eggs. Soak the gum in cold water half an hour. Then take it from the water, and pour on the quart of boiling water. When cooled, add the grated rind of one lemon, and the juice of two, and a pound and a half of loaf sugar. Then beat the whites of the eggs to a stiff froth, and stir them in, and let the whole boil till the egg is well mixed, but do not stir while it boil

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Oranges in Jelly.

Oranges in Jelly.

Peel and divide into halves several small-size oranges; boil them in water till a straw will pierce them, then put them into a syrup made of half a pound of sugar for each pound of fruit, and boil the oranges in it till clear. Then stir in an ounce, or more, of clarified isinglass, and let it boil a little while. Take the oranges into a dish, and strain the jelly over. Lemons may be done the same way....

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Jelly Tarts.

Jelly Tarts.

One pound of sifted flour. Three quarters of a pound of butter, rubbed in well. Wet it up with about a pint of cold water, in which a bit of sal volatile, the size of a large pea dissolved in a little cold water, has been put. Beat the whole with a rolling-pin, cut it into round cakes, wet the tops with beaten egg, and strew on fine white sugar. Bake in a quick oven, and when done put a spoonful of jelly in the centre of each....

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Sweet Paste Jelly Tarts.

Sweet Paste Jelly Tarts.

A pint of dried and sifted flour. A pint of sifted sugar. Two-thirds of a pint of sweet butter. A bit of sal volatile, the size of two large peas, dissolved in a tablespoonful of cold water. Mix the butter and sugar to a cream, work in the flour, add the sal volatile, and cold water, if needed, for making a paste to roll. Beat the whole with a rolling-pin, roll it half an inch thick, cut it with a tumbler, wet the tops with milk, put them on buttered tins into a quick oven, and when done, heap a

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An Apple Lemon Pudding.

An Apple Lemon Pudding.

Six spoonfuls of grated, or of cooked and strained apple. Three lemons, pulp, rind, and juice, all grated. Half a pound of melted butter. Sugar to the taste. Seven eggs, well beaten. Mix, and bake with or without paste. It can be made still plainer by using nine spoonfuls of apple, one lemon, two-thirds of a cup full of butter, and three eggs....

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Buttermilk Pop.

Buttermilk Pop.

Rub an ounce of butter into a tea-cup of flour, wet it up to a thin paste with cold buttermilk, and pour it into two quarts of boiling fresh buttermilk. Salt to the taste....

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Wheat Flour Blanc Mange.

Wheat Flour Blanc Mange.

Wet up six tablespoonfuls of flour to a thin paste, with cold milk, and stir it into a pint of boiling milk. Flavor with lemon peel, or peach leaves boiled in the milk. Add a pinch of salt, cool it in a mould, and eat with sweetened cream and sweetmeats....

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Orange Marmelade.

Orange Marmelade.

Take two lemons, and a dozen oranges; grate the yellow part of all the oranges but five, and set it aside. Make a clear syrup of an equal weight of sugar. Clear the oranges of rind and seeds, and put them with the grated rinds into the syrup, and boil about twenty minutes, till it is a transparent mass....

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A Simple Lemon Jelly (easily made).

A Simple Lemon Jelly (easily made).

One ounce of cooper’s isinglass. A pound and a half of loaf sugar. Three lemons, pulp, skin, and juice, grated. Pour a quart of boiling water on to the isinglass, add the rest, mix and strain it, then add a glass of wine, and pour it to cool in some regular form. If the lemons are not fresh, add a little cream of tartar, or tartaric acid. _American gelatine_ is used for this....

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Cranberry.

Cranberry.

Pour boiling water on them, and then you can easily separate the good and the bad. Boil them in a very little water till soft, then sweeten to your taste. If you wish a jelly, take a portion and strain through a fine sieve....

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Fruits Preserved without Cooking.

Fruits Preserved without Cooking.

Pineapples peeled and cut in thin slices, with layers of sugar under and over each slice, will keep without cooking, and the flavor is fully preserved. Use a pound and a half of sugar for each pound of fruit. Quinces peeled and boiled soft, and then laid in sugar, pound to a pound, in the same way, are very beautiful....

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Apple Ice (very fine).

Apple Ice (very fine).

Take finely-flavored apples, grate them fine, and then make them _very_ sweet, and freeze them. It is very delicious. Pears, peaches, or quinces, also are fine either grated fine or stewed and run through a sieve, then sweetened _very_ sweet and frozen. The flavor is much better preserved when grated than when cooked....

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Lemon, or Orange Ice Cream.

Lemon, or Orange Ice Cream.

Squeeze a dozen lemons, and make the juice thick with sugar; then stir in slowly three quarts of cream, and freeze it. Oranges require less sugar....

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Cream Tarts.

Cream Tarts.

One pound of sifted flour, and a salt spoon of salt. A quarter of a pound of rolled sugar. A quarter of a pound of butter, and one beaten egg. Sal volatile the size of a nutmeg, dissolved in a spoonful of cold water. Mix the above, and wet up with cold water, and line some small patties, or tartlet pans. Bake in a quick oven, then fill with mock cream, sprinkle on powdered sugar, put them back into the oven a few minutes till a little browned....

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Whip Syllabub.

Whip Syllabub.

One pint of cream. Sifted white sugar to your taste. Half a tumbler of white wine. The grated rind and juice of one lemon. Beat all to a stiff froth....

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Trifles.

Trifles.

One well-beaten egg, and one tablespoonful of sugar. A salt spoonful of salt, and flour enough for a stiff dough. Cut it in thin round cakes, and fry in lard; when they rise to the surface and are turned over, they are done. Drain on a sieve, and put jam or jelly on the centre of each....

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Nothings.

Nothings.

Three well-beaten eggs, a salt spoonful of salt, and flour enough for a very stiff paste. Roll and cut into very thin cakes, fry them like trifles, and put two together with jam, or jelly between....

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Apple Snow.

Apple Snow.

Put twelve very tart apples in cold water over a slow fire. When soft, take away the skins and cores, and mix in a pint of sifted white sugar; beat the whites of twelve eggs to a stiff froth, and then add them to the apples and sugar. Put it in a dessert dish, and ornament with myrtle and box....

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Iced Fruit.

Iced Fruit.

Take fine bunches of currants on the stalk, dip them in well-beaten whites of eggs, lay them on a sieve and sift white sugar over them, and set them in a warm place to dry....

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Ornamental Froth.

Ornamental Froth.

The whites of four eggs in a stiff froth, put into the syrup of preserved raspberries, or strawberries, beaten well together, and turned over ice cream, or blanc mange. Make white froth to combine with the colored in fanciful ways. It can be put on the top of boiling milk, and hardened to keep its form....

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To Clarify Isinglass.

To Clarify Isinglass.

Dissolve an ounce of isinglass in a cup of boiling water, take off the scum, and drain through a coarse cloth. Jellies, candies, and blanc mange should be done in brass, and stirred with silver....

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Blanc Mange.

Blanc Mange.

A pint of cream, and a quart of boiled milk. An ounce and a half of clarified isinglass, stirred into the milk. Sugar to your taste. A teaspoonful of fine salt. Flavor with lemon, or orange, or rose water. Let it boil, stirring it well, then strain into moulds. Three ounces of almonds pounded to a paste and added while boiling, is an improvement. Or filberts, or hickory-nuts, can be skinned and used thus. It can be flavored by boiling in it a vanilla bean, or a stick of cinnamon. Save the bean t

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Calf’s Foot Blanc Mange.

Calf’s Foot Blanc Mange.

Take a pint of calf’s foot jelly, or American isinglass jelly, and put it in a sauce-pan, with the beaten yolks of six eggs, and stir till it begins to boil. Then sweeten and flavor to your taste; set it in a pan of cold water, and stir it till nearly cold, to prevent curdling, and when it begins to thicken, put it into moulds....

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Variegated Blanc Mange.

Variegated Blanc Mange.

For evening parties a pretty ornamental variety can be made thus. Color the blanc mange in separate parcels, red, with juice of boiled beets, or cochineal; yellow, with saffron; and blue, with indigo. Put in a layer of white, and when cool, a layer of another color, and thus as many as you like. You can arrange it in moulds thus, or in a dish, and when cold cut it in fanciful shapes....

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Jaune Mange.

Jaune Mange.

Boil an ounce of isinglass in a little more than half a pint of water, till dissolved; strain it, add the juice and a little of the grated rind of two oranges, a gill of white wine, the yolks of four eggs, beaten and strained, and sugar to your taste. Stir over a gentle fire till it just boils, and then strain into a mould....

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Ivory Dust Jelly.

Ivory Dust Jelly.

Boil a pound of the dust in five pints of water, till reduced to one quart, strain it, add a quart more of water, boil till a stiff jelly, then add lemon, or orange juice and rind, and sugar to your taste, and strain into moulds....

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Apple Jelly.

Apple Jelly.

Boil tart, peeled apples in a little water, till glutinous, strain out the juice, and put a pound of white sugar to a pint of the juice. Flavor to your taste, boil till a good jelly, and then put it into moulds....

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Another Lemon Jelly.

Another Lemon Jelly.

Take the clear juice of twelve lemons, and a pound of fine loaf sugar, and a quart of water. For each quart of the above mixture, put in an ounce of clarified isinglass, let it boil up once, and strain into moulds. If not stiff enough, add more isinglass, and boil again....

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Orange Jelly.

Orange Jelly.

The juice of nine oranges and three lemons. The grated rind of one lemon, and one orange, pared thin. Two quarts of water, and four ounces of isinglass, broken up and boiled in it to a jelly. Add the above, and sweeten to your taste. Then add the whites of eight eggs, well beaten to a stiff froth, and boil ten minutes, strain and put into moulds, first dipped in cold water. When perfectly cold, dip the mould in warm water, and turn on to a glass dish....

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Floating Island.

Floating Island.

Beat the yolks of six eggs with the juice of four lemons, sweeten it to your taste, and stir it into a quart of boiling milk till it thickens, then pour it into a dish. Whip the whites of the eggs to a stiff froth, and put it on the top of the cream....

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Another Syllabub.

Another Syllabub.

The juice and grated outer skin of a large lemon. Four glasses of white wine. A quarter of a pound of sifted white sugar. Mix the above, and let them stand some hours. Then whip it, adding a pint of thick cream, and the whites of two eggs cut to a froth....

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An Ornamental Dish.

An Ornamental Dish.

Pare and core, without splitting, some small-sized tart apples, and boil them very gently with one lemon for every six apples, till a straw will pass through them. Make a syrup of half a pound of white sugar for each pound of apples, put the apples unbroken, and the lemons sliced, into the syrup, and boil gently till the apples look clear. Then take them up carefully, so as not to break them, and add an ounce, or more, of clarified isinglass to the syrup, and let it boil up. Then lay a slice of

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Carrageen Blanc Mange (Irish Moss).

Carrageen Blanc Mange (Irish Moss).

Take one tea-cup full of Carrageen, or Irish moss, after it has been carefully picked over. Wash it thoroughly in pearlash water, to take out the saline taste; then rinse it in several waters, put it in a tin pail, and pour to it a quart of milk. Set the pail, closely covered, into a kettle of boiling water. Let it stand until the moss thickens the milk, then strain through a fine sieve, sweeten with powdered loaf sugar, and flavor with rose or lemon. Wet the moulds in cold water, then pour in t

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A Dish of Snow.

A Dish of Snow.

Grate the white part of cocoanut, put it in a glass dish and serve with currant or cranberry jellies....

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To Clarify Sugar.

To Clarify Sugar.

Take four pounds of sugar, and break it up. Whisk the white of an egg, and put it with a tumblerful of water into a preserving pan, and add water gradually, till you have two quarts, stirring well. When there is a good frothing, throw in the sugar, boil moderately, and skim it. If the sugar rises to run over, throw in a little cold water, and then skim it, as it is then still. Repeat this, and when no more scum rises, strain the sugar for use....

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To Prepare Sugar for Candies.

To Prepare Sugar for Candies.

Put a coffee cup of water for each pound of sugar, into a brass, or copper kettle, over a slow fire. Put in, for each pound, say half a sheet of isinglass, and half a teaspoonful of gum-arabic, dissolved together. Skim off all impurities, and flavor to your taste. All sugar for candy is prepared thus, and then boiled till, when drawn into strings and cooled, it snaps like glass. A little hot rum, or vinegar, must be put to loaf sugar candy, to prevent its being too brittle. Candies made thus, ca

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Sugar Kisses.

Sugar Kisses.

Whisk four whites of eggs to a stiff froth, and stir in half a pound of sifted white sugar, and flavor it as you like. Lay it, when stiff, in heaps, on white paper, each the shape and size of half an egg, and an inch apart. Place them on a board which is half an inch thick, and put them into a hot oven. When they turn a little yellowish, slip off the paper on to a table, and let them cool five minutes. Then slip off two of the kisses with a knife, and join the bottom parts together which touched

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Almond Macaroons.

Almond Macaroons.

Half a pound of almonds blanched, and pounded with a teaspoonful of essence of lemon till a smooth paste. Add an equal quantity of sifted white sugar, and the beaten whites of two eggs. Work well together with a spoon. Dip your hand in water, and work them into balls the size of a nutmeg, lay them on white paper, an inch apart; then dip your hand in water, and smooth them. Put them in a cool oven for three quarters of an hour. Cocoanut can be grated and used in place of the almonds, and thus mak

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Filbert Macaroons.

Filbert Macaroons.

Heat a quarter of a pound of filbert meats till the skin will rub off, and when cold pound them, and make a paste with a little white of an egg, add a quarter of a pound of white sifted sugar, and the white of an egg; when well mixed, bake them like almond macaroons. Flour macaroons look as well, and are nearly as good. To make them, work a pint of sifted white sugar into one beaten egg, till a smooth paste, and add a little sifted flour, so as to mould it in your hands. Flavor with essence of l

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Cocoanut Drops.

Cocoanut Drops.

The white part of a cocoanut, grated. The whites of four eggs, well beaten. Half a pound of sifted white sugar. Flavor with rose water, or essence of lemon. Mix all as thick as can be stirred, lay in heaps an inch apart, on paper, and on a baking tin; put them in a quick oven, and take them out when they begin to look yellowish....

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Candied Fruits.

Candied Fruits.

Preserve the fruit, then dip it in sugar boiled to candy thickness, and then dry it. Grapes and some other fruits may be dipped in uncooked, and then dried, and they are fine....

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Another Way.

Another Way.

Take it from the syrup, when preserved, dip it in powdered sugar, and set it on a sieve in an oven to dry....

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To make an Ornamental Pyramid for a Table.

To make an Ornamental Pyramid for a Table.

Boil loaf sugar as for candy, and rub it over a stiff form, made for the purpose, of stiff paper, which must be well buttered. Set it on a table, and begin at the bottom, and stick on to this frame, with the sugar, a row of macaroons, kisses, or other ornamental articles, and continue till the whole is covered. When cold, draw out the pasteboard form, and set the pyramid in the centre of the table with a small bit of wax candle burning with it, and it looks very beautifully. The advocates of ent

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Ginger Beer Powders, and Soda Powders.

Ginger Beer Powders, and Soda Powders.

Put into blue papers, thirty grains to each paper, of bicarbonate of soda, five grains of powdered ginger, and a drachm of white powdered sugar. Put into white papers, twenty-five grains to each, of powdered tartaric acid. Put one paper of each kind to half a pint of water. The common soda powders of the shops are like the above, when the sugar and ginger are omitted. Soda powders can be kept on hand, and the water in which they are used can be flavored with any kind of syrup or tincture, and th

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Currant Ice Water.

Currant Ice Water.

Press the juice from ripe currants, strain it, and put a pound of sugar to each pint of juice. Put it into bottles, cork and seal it, and keep it in a cool, dry place. When wanted, mix it with ice water for a drink. Or put water with it, make it very sweet, and freeze it. Freezing always takes away much of the sweetness. The juices of other acid fruits can be used in the same way....

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Sarsaparilla Mead.

Sarsaparilla Mead.

One pound of Spanish sarsaparilla. Boil it in four gallons of water five hours, and add enough water to have two gallons. Add sixteen pounds of sugar, and ten ounces of tartaric acid. To make a tumbler of it, take half a wine-glass of the above, and then fill with water, and put in half a teaspoonful of soda....

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Effervescing Fruit Drinks.

Effervescing Fruit Drinks.

Very fine drinks for summer are prepared by putting strawberries, raspberries, or blackberries into good vinegar and then straining it off, and adding a new supply of fruit till enough flavor is secured, as directed in Strawberry Vinegar. Keep the vinegar bottled, and in hot weather use it thus. Dissolve half a teaspoonful or less of saleratus, or soda in a tumbler, very little water till the lumps are all out. Then fill the tumbler two-thirds full of water, and then add the fruit vinegar. If se

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Effervescing Jelly Drinks.

Effervescing Jelly Drinks.

When jams or jellies are too old to be good for table use, mix them with good vinegar, and then use them with soda, or saleratus, as directed above....

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Summer Beverage.

Summer Beverage.

Ten drops of oil of sassafras. Ten drops of oil of spruce. Ten drops of oil of wintergreen. Two quarts of boiling water poured on to two great spoonfuls of cream tartar. Then add eight quarts of cold water, the oils, three gills of distillery yeast (or twice as much home-brewed), and sweeten it to the taste. In twenty-four hours, bottle it, and it is a delicious beverage....

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Simple Ginger Beer.

Simple Ginger Beer.

One great spoonful of ginger and one of cream tartar. One pint of home-brewed yeast and one pint of molasses. Six quarts of water. When it begins to ferment bottle it, and it will be ready for use in eight hours....

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Orange, or Lemon Syrup.

Orange, or Lemon Syrup.

Put a pound and a half of white sugar to each pint of juice, add some of the peel, boil ten minutes, then strain and cork it. It makes a fine beverage, and is useful to flavor pies and puddings....

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Acid Fruit Syrups.

Acid Fruit Syrups.

The juice of any acid fruit can be made into a syrup by the above receipt, using only a pound of sugar for each pint of juice, and kept on hand for summer drink....

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Imitation Lemon Syrup.

Imitation Lemon Syrup.

Four ounces tartaric acid, powdered. Two drachms oil of lemon. This can be kept in a vial for a month, and then must be renewed. A tablespoonful put to water sweetened with loaf sugar, makes six glasses of lemonade....

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Superior Ginger Beer.

Superior Ginger Beer.

Ten pounds of sugar. Nine ounces of lemon juice. Half a pound of honey. Eleven ounces bruised ginger root. Nine gallons of water. Three pints of yeast. Boil the ginger half an hour in a gallon and a half of water, then add the rest of the water and the other ingredients, and strain it when cold, add the white of one egg beaten, and half an ounce of essence of lemon. Let it stand four days then bottle it, and it will keep good many months....

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Lemon Sherbet.

Lemon Sherbet.

Dissolve a pound and a half of loaf sugar in one quart of water, add the juice of ten lemons, press the lemons so as to extract not only the juice, but the oil of the rind, and let the skins remain a while in the water and sugar. Strain through a sieve, and then freeze it like ice cream....

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Orange Sherbet.

Orange Sherbet.

Take the juice of a dozen oranges, and pour a pint of boiling water on the peel, and let it stand, covered, half an hour. Boil a pound of loaf sugar in a pint of water, skim, and then add the juice and the water in the peel to the sugar. Strain it and cool it with ice, or freeze it. The juice of two lemons and a little more sugar improves it....

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Sham Champagne.

Sham Champagne.

One lemon sliced. A tablespoonful of tartaric acid. One ounce of race ginger. One pound and a half of sugar. Two gallons and a half of boiling water poured on to the above. When blood warm, add a gill of distillery yeast, or twice as much of home-brewed. Let it stand in the sun through the day. When cold in the evening, cork and wire it. In two days it is ready for use....

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Coffee.

Coffee.

Mocha and Old Java are the best, and time improves all kinds. Dry it a long time before roasting. Roast it quick, stirring constantly, or it will taste raw and bit ter. When roasted, put in a bit of butter the size of a chestnut. Keep it shut up close, or it loses its strength and flavor. Never grind it till you want to use it, as it loses flavor by standing. To prepare it, put two great spoonfuls to each pint of water, mix it with the white, yolk, and shell of an egg, pour on hot, but not boili

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Fish Skin for Coffee.

Fish Skin for Coffee.

Take the skin of a mild codfish which has not been soaked, rinse and then dry it in a warm oven, after bread is drawn. Cut it in inch squares. One of these serves for two quarts of coffee, and is put in the first thing....

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Chocolate.

Chocolate.

Allow three large spoonfuls of scraped chocolate to each pint of water, or take off an inch of the cake for each quart of water, boil it half an hour, and do not boil the milk in it, but add it when wanted....

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Cocoa and Shells.

Cocoa and Shells.

Dry the nut in a warm oven after bread is drawn, pound it, and put an ounce to each pint of water. Boil an hour, and do not add milk till it is used. If shells are used, soak them over night, then boil them an hour in the same water. Put in as much as you like. Boil cocoa and chocolate the day before, cool and take off the oil, and then heat for use, and it is as good, and more healthful....

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Tea.

Tea.

The old-fashioned rule to put one teaspoonful for each person, is not proper, as thus fifty persons would require fifty teaspoonfuls, which is enormous. Every person must be guided by taste in this matter. Tea is spoilt unless the water is boiling when it is made. Black tea improves by boiling, but green is injured by it....

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Ochra.

Ochra.

It is said that the seeds of ochra burnt like coffee, make a beverage almost exactly like it....

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Children’s Drinks.

Children’s Drinks.

There are drinks easily prepared for children, which they love much better than tea and coffee, for no child at first loves these drinks till trained to it. As their older friends are served with green and black tea, there is a white tea to offer them, which they will always prefer, if properly trained, and it is always healthful....

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White Tea.

White Tea.

Put two teaspoonfuls of sugar into half a cup of good milk, and fill it with boiling water....

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Boy’s Coffee.

Boy’s Coffee.

Crumb bread, or dry toast, into a bowl. Put on a plenty of sugar, or molasses. Put in one half milk and one half boiling water. To be eaten with a spoon, or drank if preferred. Molasses for sweetening is preferred by most children....

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Strawberry Vinegar.

Strawberry Vinegar.

Put four pounds very ripe strawberries, nicely dressed, to three quarts of the best vinegar, and let them stand three, or four days. Then drain the vinegar through a jelly-bag, and pour it on to the same quantity of fruit. Repeat the process in three days a third time. Finally, to each pound of the liquor thus obtained, add one pound of fine sugar. Bottle it and let it stand covered, but not tight corked, a week; then cork it tight, and set it in a dry and cool place, where it will not freeze. R

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Royal Strawberry Acid.

Royal Strawberry Acid.

Take three pounds of ripe strawberries, two ounces of citric acid, and one quart of spring water. Dissolve the acid in the water and pour it on to the strawberries, and let them stand in a cool place twenty-four hours. Then drain the liquid off and pour it on to three pounds more of strawberries, and let it stand twenty-four hours. Then add to the liquid its own weight of sugar, boil it three or four minutes (in a porcelain lined preserve kettle, lest metal may affect the taste), and when cool,

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Delicious Milk Lemonade.

Delicious Milk Lemonade.

Pour a pint of boiling water on to six ounces of loaf sugar, add a quarter of a pint of lemon juice, and half the quantity of good sherry wine. Then add three quarters of a pint of cold milk, and strain the whole, to make it nice and clear....

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Portable Lemonade.

Portable Lemonade.

Mix strained lemon juice with loaf sugar, in the proportion of four large lemons to a pound, or as much as it will hold in solution; grate the rind of the lemons into this, and preserve this in a jar. If this is too sweet, add a little citric acid. Use a tablespoonful to a tumbler of water. General Remarks on the Preparation of Articles for the Sick. Always have everything you use very sweet and clean, as the sense of taste and smell are very sensitive in sickness. Never cook articles for the si

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An Excellent Relish for a Convalescent.

An Excellent Relish for a Convalescent.

Cut some codfish to bits the size of a pea, and boil it a minute in water to freshen it. Pour off all the water, and add some cream and a little pepper. Split and toast a Boston cracker, and put the above upon it. Milk with a little butter may be used instead of cream. Ham or smoked beef may be prepared in the same way. For a variety, beat up an egg and stir it in, instead of cream, or with the cream. These preparations are also good for a relish for a family at breakfast or tea....

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Several Ways of Preparing Chickens for the Sick.

Several Ways of Preparing Chickens for the Sick.

Chicken tea is made by boiling any part of the chicken, and using the broth weak with only a little salt. Chicken broth is made by boiling a chicken a good deal, and skimming very thoroughly and seasoning with salt. A little rice, or pearl barley improves it, or a little parsley may be used to flavor it. Chicken panada is made by pounding some of the meat of boiled chicken in a mortar, with a little broth, and also a little salt and nutmeg. Then pour in a little broth and boil it five minutes. I

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Milk Porridge.

Milk Porridge.

Make a thin batter with Indian meal and wheat flour, a spoonful of each, and pour it into a quart of boiling milk and water, equal portions of each. Salt it to the taste. Boil ten minutes....

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Rice Gruel, and Oatmeal Gruel.

Rice Gruel, and Oatmeal Gruel.

Make a thin paste of ground rice or Indian meal, and pour into boiling water, or boiling milk and water. Let the rice boil up once, but the corn meal must boil half an hour. Season with salt, sugar, and nutmeg. A little cream is a great improvement....

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Arrowroot and Tapioca Gruels.

Arrowroot and Tapioca Gruels.

Jamaica arrowroot is the best. Make a thin paste, and pour into boiling water, and flavor with sugar, salt, and nutmeg. A little lemon juice improves it. Tapioca must be soaked in twice the quantity of water over night, then add milk and water, and boil till it is soft. Flavor as above....

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Dropped Egg.

Dropped Egg.

Salt some boiling water, and drop in it a raw egg out of the shell, taking care not to break the yolk; take it up as soon as the white is hardened. Dip some toast in hot water, and put salt or butter on to it, and lay the egg on the top. Wheat Gruel for Young Children with weak stomachs, or for Invalids. Tie half a pint of wheat flour in thick cotton, and boil it three or four hours; then dry the lump and grate it when you use it. Prepare a gruel of it by making a thin paste, and pouring it into

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Another Panada.

Another Panada.

Boil a mixture of one-fourth wine, and three-fourths water, and flavor it with nutmeg or lemon. Stir in grated bread or crackers, and let it boil up once....

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Herb Drinks.

Herb Drinks.

Balm tea is often much relished by the sick. Sage tea also is good. Balm, sage, and sorrel, mixed with sliced lemon and boiling water poured on, and then sweetened, is a fine drink. Pennyroyal makes a good drink to promote perspiration. Herb drinks must often be renewed, as they grow insipid by standing....

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Other Simple Drinks.

Other Simple Drinks.

Pour boiling water on to tamarinds, or mashed cranberries, or mashed whortleberries, then pour off the water and sweeten it. Add a little wine if allowed. Toast bread very brown, and put it in cold water, and it is often relished. Pour boiling water on to bread toasted very brown, and boil it a minute, then strain it, and add a little cream and sugar. Make a tea of parched corn pounded, and add sugar and cream....

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Cream Tartar Whey.

Cream Tartar Whey.

Warm a pint of fresh milk, when scalding hot, stir in a teaspoonful of cream tartar, and if this does not turn it, add more, till it does. Strain it, and sweeten with loaf sugar. Those who cannot eat wine whey can eat this without trouble, and it is good in fevers....

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Simple Wine Whey.

Simple Wine Whey.

Mix equal quantities of water, milk, and white wine. Warm the milk and water, and then add the wine. Sweeten it to the taste....

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A great Favorite with Invalids.

A great Favorite with Invalids.

Take one third brisk cider and two thirds water, sweeten it, and crumb in toasted bread, or toasted crackers, and grate on nutmeg. Acid jellies will answer for this, when cider cannot be obtained....

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A New Way of making Barley Water.

A New Way of making Barley Water.

Put two tablespoonfuls of pearl barley into a quart jug, two great spoonfuls of white sugar, a small pinch of salt, a small bit of orange, or lemon peel, and a glass of calve’s foot jelly, and then fill the jug with boiling water. Shake it, and then let it stand till quite cold. It is best made over night, to use next day. When the liquor is all poured off, it may be filled again with boiling water, and it is again very good....

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Panada.

Panada.

Take two crackers, pour on boiling water, and let it simmer five minutes; beat up an egg, sweeten and flavor it to your taste, and then put the cracker to it....

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Arrowroot Blanc Mange.

Arrowroot Blanc Mange.

Take two tablespoonfuls of arrowroot to one quart of milk, and a pinch of salt. Scald the milk, sweeten it, and then stir in the arrowroot, which must first be wet up with some of the milk. Let it boil up once. Orange water, rose water, or lemon peel, can be used to flavor it. Pour it into moulds to cool....

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Rice Flour Blanc Mange.

Rice Flour Blanc Mange.

Four tablespoonfuls of ground rice and a pinch of salt wet up with a little milk and stirred into a quart of boiling milk. Rub the rind of a lemon with hard, refined sugar, till all the oil is absorbed, and use the sugar to sweeten to your taste. Boil, stirring well, for eight minutes; then cool it, and add the whites of three eggs cut to a froth. Put it on to the fire, and stir constantly till boiling hot, then turn it into moulds, or cups, and let it stand till cold....

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Another Receipt for American Isinglass Jelly.

Another Receipt for American Isinglass Jelly.

One ounce of gelatine, or American isinglass. Three pints of boiling water. A pound and a half of loaf sugar. Three lemons, cut in slices, leaving out the peel of one. The whites of four eggs, cut to a stiff froth. Soak the isinglass half an hour in cold water, then take it out and pour on the boiling water. When cool, add the sugar, lemon, and whites of eggs; boil all three or four minutes, then strain through a jelly-bag, and add wine to your taste....

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Tapioca Jelly.

Tapioca Jelly.

One cup full of tapioca. Wash it two or three times, soak it in water, for five or six hours. Then simmer it in the same water in which it has been soaked, with a pinch of salt and bits of fresh lemon peel, until it becomes transparent. Then add lemon juice, wine, and loaf sugar to flavor it. Let all simmer well together, then pour into glasses to cool....

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Caudle.

Caudle.

To rice, or water gruel, add a wine-glass of wine, or ale, and season with nutmeg and sugar....

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Sago Jelly.

Sago Jelly.

Soak a tea-cup full of sago in cold water, half an hour, then pour off the water, and add fresh, and soak it another half hour; and then boil it slowly with a pinch of salt, a stick of cinnamon, or a bit of orange, or lemon peel, stirring constantly. When thickened, add wine and white sugar to suit the taste, and let it boil a minute; then turn it into cups....

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Spiced Chocolate.

Spiced Chocolate.

One quart of milk. Two squares of chocolate. One stick of cinnamon. A little nutmeg. Grate the chocolate. Boil the milk, reserving a little cold to moisten the chocolate, which must be mixed perfectly smooth to a thin paste. When the milk boils (in which the cinnamon must be put when cold, and boil in it), stir in the chocolate, and let it boil up quickly, then pour into a pitcher, and grate on the nutmeg. Rich cream added to the milk, will improve it....

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Barley Water.

Barley Water.

Put two ounces of pearl barley to half a pint of boiling water, and let it simmer five minutes; pour off the water, and add two quarts of boiling water, add two ounces sliced figs, two of stoned raisins, and boil till it is reduced to a quart. Strain it for drink....

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Water Gruel.

Water Gruel.

To two quarts of boiling water, add one gill of Indian meal and a heaped tablespoonful of flour, made into a paste and stirred in the water. Let it boil slowly twenty minutes. Salt, sugar, and nutmeg to the taste. Oatmeal makes a fine gruel in the same way....

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Beef Tea.

Beef Tea.

Broil a pound of tender, juicy beef ten minutes, salt and pepper it, cut it in small pieces, pour on a pint of boiling water, steep it half an hour, and then pour it off to drink. Another way is slower, but better. Cut the beef in small pieces, fill a junk bottle with them, and keep it five hours in boiling water. Then pour out, and season the juice thus obtained....

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Tomato Syrup.

Tomato Syrup.

Express the juice of ripe tomatoes, and put a pound of sugar to each quart of the juice, put it in bottles, and set it aside. In a few weeks it will have the appearance and flavor of pure wine of the best kind, and mixed with water is a delightful beverage for the sick. No alcohol is needed to preserve it. The medical properties of the tomato are in high repute, and it is supposed that this syrup retains all that is contained in the fruit....

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Arrowroot Custard for Invalids.

Arrowroot Custard for Invalids.

One tablespoonful of arrowroot. One pint of milk. One egg. One tablespoonful of sugar. Mix the arrowroot with a little of the cold milk, put the milk into a sauce-pan over the fire, and when it boils, stir in the arrowroot and the egg and sugar, well beaten together. Let it scald, and pour into cups to cool. A little cinnamon boiled in the milk flavors it pleasantly....

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Sago for Invalids.

Sago for Invalids.

Wash one large spoonful of sago, boil it in a little water, with a pinch of salt and one or two sticks of cinnamon, until it looks clear; then add a pint of milk, boil all well together, and sweeten with loaf sugar....

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Rice Jelly.

Rice Jelly.

Make a thin paste of two ounces of rice flour, and three ounces of loaf sugar, and boil them in a quart of water till transparent. Flavor with rose, orange, or cinnamon water. It can be made also by boiling whole rice long and slowly. A pinch of salt improves it....

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Sassafras Jelly.

Sassafras Jelly.

Take the pith of sassafras boughs, break it in small pieces, and let it soak in cold water till the water becomes glutinous. It has the flavor of sassafras, and is much relished by the sick, and is also good nourishment....

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Buttermilk Whey.

Buttermilk Whey.

One quart of good buttermilk. When boiling, beat up the yolk of an egg, and stir in, and, if it can be allowed, some thick cream, or a little butter. Then beat the white to a stiff froth and stir in. Sugar and spice if liked....

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Alum Whey.

Alum Whey.

Mix half an ounce of pounded alum with one pint of milk. Strain it, and add sugar and nutmeg to the whey. It is good in cases of hemorrhages, and sometimes for colic....

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Another Wine Whey.

Another Wine Whey.

One pint of boiling milk. Two wine-glasses of wine. Boil them one moment, stirring. Take out the curd, and sweeten and flavor the whey....

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Mulled Wine.

Mulled Wine.

One pint of wine and one pint of water. Beat eight eggs and add to the above, while boiling, stirring rapidly. As soon as it begins to boil it is done....

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Tamarind Whey.

Tamarind Whey.

Mix an ounce of tamarind pulp with a pint of milk, strain it, and add a little white sugar to the whey....

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Egg Tea and Egg Coffee (very fine).

Egg Tea and Egg Coffee (very fine).

Beat the yolk of an egg with a great spoonful of sugar, and put it to a tea-cup of cold tea or cold coffee. Add a half a tea-cup of water, cold in summer and boiling in winter, and as much cream. Then whip the white of the egg to a stiff froth and stir it in. It is very much relished by invalids....

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Cranberry Tea.

Cranberry Tea.

Wash ripe cranberries, mash them, pour boiling water on them, and then strain off the water and sweeten it, and grate on nutmeg....

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Apple Tea.

Apple Tea.

Take good pippins, slice them thin, pour on boiling water, and let it stand some time. Pour off the water, and sweeten and flavor it....

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Egg and Milk.

Egg and Milk.

Beat the yolk of an egg into a great spoonful of white sugar, or more. Add a coffee cup of good milk, then beat the white of the egg to a stiff froth, and stir it in. A little wine, or nutmeg to flavor it....

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Sago Milk.

Sago Milk.

Soak one ounce of sago in a pint of cold water an hour. Pour off the water, and add a pint and a half of new milk. Simmer it slowly till the sago and milk are well mixed. Flavor with sugar, nutmeg, and wine....

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Tapioca Milk.

Tapioca Milk.

Made like sago milk, only not boiled so long....

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Bread and Milk.

Bread and Milk.

Take a slice of good bread and soak it in milk, and then put on a little butter, and it is often very acceptable to the sick. In some cases sprinkle a little salt on instead of butter....

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Egg Gruel.

Egg Gruel.

Beat the yolk of an egg with a spoonful of white sugar, and then beat the white separately, to a stiff froth. Pour water when boiling to the yolk, then stir in the white and add spice, or any seasoning, to suit the taste. When a person has taken a violent cold, after being warm in bed give this as hot as it can be taken, and it is often a perfect cure....

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Ground Rice Gruel.

Ground Rice Gruel.

Take two tablespoonfuls of ground rice, and a pinch of salt, and mix it with milk enough for a thin batter. Stir it with a pint of boiling water, or boiling milk, and flavor with sugar and spice....

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Oatmeal Gruel.

Oatmeal Gruel.

Four tablespoonfuls of grits (coarse oatmeal) and a pinch of salt, into a pint of boiling water. Strain and flavor it while warm. Or, take fine oatmeal and make a thin batter with a little cold water, and pour it into a sauce-pan of boiling water....

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Simple Barley Water.

Simple Barley Water.

Take two ounces and a half of pearl barley, cleanse it, and boil it ten minutes in half a pint of water. Strain out this water and add two quarts of boiling water, and boil it down to one quart. Then strain it, and flavor it with slices of lemon and sugar, or sugar and nutmeg. This is very acceptable to the sick in fevers....

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Compound Barley Water.

Compound Barley Water.

Take two pints of simple barley water, a pint of hot water, two and a half ounces of sliced figs, half an ounce of liquorice root sliced and bruised, and two ounces and a half of raisins. Boil all down to two pints, and strain it. This is slightly aperient....

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Cream Tartar Beverage.

Cream Tartar Beverage.

Take two even teaspoonfuls of cream tartar, and pour on a pint of boiling water, and flavor it with white sugar and lemon peel to suit the taste. If this is too acid, add more boiling water, as cold, or lukewarm water, is not so good....

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Seidlitz Powders.

Seidlitz Powders.

Two drachms of Rochelle salts, and two scruples of bicarbonate of soda, in a white paper; thirty-five grains of tartaric acid in a blue one. Dissolve that in the white paper in nearly half a tumbler of water, then add the other powder, dissolved in another half tumbler of water. Syrup mixed with the water makes it more agreeable. It is a gentle laxative....

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Blackberry Syrup, for Cholera and Summer Complaint.

Blackberry Syrup, for Cholera and Summer Complaint.

Two quarts of blackberry juice. One pound of loaf sugar. Half an ounce of nutmegs. A quarter of an ounce of cloves. Half an ounce of cinnamon. Half an ounce of allspice. Pulverize the spice, and boil all for fifteen or twenty minutes. When cold, add a pint of brandy....

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Remarks on the Combinations of Cooking.

Remarks on the Combinations of Cooking.

The preceding receipts have been tested by the best housekeepers. In reviewing them, it will be seen that there are several ways of combining the various articles, all of which have, in the hands of good housekeepers, proved successful. Still it will be found that some methods are more successful than others. In most cases, the receipts have been written as given by the ladies, who endorse them as the best . But it is believed that the following general rules will enable a housekeeper to modify

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Articles used in Making Cheese.

Articles used in Making Cheese.

The articles used in making cheese are, a large tub, painted inside and outside, to hold the milk, a large brass kettle to heat it, a cheese basket, cheese hooks, cheese ladders, strainers of loose linen cloth, and a cheese press. It is indispensable that all the articles used be first washed thoroughly, then scalded, and then dried thoroughly, before putting away....

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Mode of Preparing the Rennet.

Mode of Preparing the Rennet.

Do not remove any part of the curd that may be found in the rennet (which is the stomach of a calf), as it is the best part. Take out everything mixed with the curd in the stomach. Soak the rennet in a quart of water, then hang it to dry, where flies will not reach it, and keep the water bottled for use. Rennet differs in strength, so that no precise rule can be given for quantity, but say about half a tea-cup full to two pails of milk....

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To Make Cheese.

To Make Cheese.

Strain the milk into the tub, keeping in all the cream. Heat a portion, and then add it to the cold, till the whole is raised to 98° or 100° Fahrenheit; no more and no less. Then put in the rennet, stirring well, and take enough to have the curd form well in an hour. If it does not form well, more must be stirred in. When the curd is formed, cut it in small checks to the bottom, and then break it gently with a skimmer, to make the whey separate. If this is not done gently, the milk runs off, the

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To Scald the Curd.

To Scald the Curd.

Cut, or chop the curd into cakes the fourth of an inch in size, put it in the strainer, and immerse it in the brass kettle of warm water, enough to cover it. Then raise the temperature to 105°. Stir it well till warmed through, say half an hour. Then gradually add cold water, till reduced to 88° or 90°. Then drain the curd thoroughly as before, and salt it, allowing four ounces of salt to every ten pounds of curd, and mixing very thoroughly. Then put it into the small strainers, and then into th

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Directions for making Butter.

Directions for making Butter.

Two particulars are indispensable to success in making good butter; the first is, that the churning be frequent, so that the cream will not grow bitter, or sour; and the second is cleanliness in all the implements and processes connected with it. In hot weather it is important to keep the milk, cream, and butter as cool as possible. For this purpose, those who have no ice-house, or very cool milk-room, hang their cream down a well. In winter it is needful to raise the temperature of the cream a

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CHAPTER XXII. ARTICLES AND CONVENIENCES FOR THE SICK.

CHAPTER XXII. ARTICLES AND CONVENIENCES FOR THE SICK.

“In some maladies,” says Dr. Pereira, “as fevers and acute inflammatory diseases, an almost unlimited use of fluids is admitted, under the names of slops , thin diet , fever diet , broth diet , &amp;c. They quench thirst, lessen the stimulating quality of the blood, increase its fluidity, and promote the actions of the secreting organs. They are sometimes useful, also, in lessening the irritating contents of the alimentary canal.” “But in some maladies it is necessary to restrict the quantit

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CHAPTER XXIII. THE PROVIDING AND CARE OF FAMILY STORES.

CHAPTER XXIII. THE PROVIDING AND CARE OF FAMILY STORES.

The art of keeping a good table, consists, not in loading on a variety at each meal, but rather in securing a successive variety, a table neatly and tastefully set, and everything that is on it, cooked in the best manner. There are some families who provide an abundance of the most expensive and choice articles, and spare no expenses in any respect, who yet have everything cooked in such a miserable way, and a table set in so slovenly a manner, that a person accustomed to a really good table, ca

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Directions for Preserving Fruits and Vegetables.

Directions for Preserving Fruits and Vegetables.

Blackberries, whortleberries, currants, raspberries, peaches, plums, apples, pears, and quinces, can all be preserved by drying them in the sun, and then storing them in bags in a cool, dry place. Green currants, and green gooseberries, can be preserved thus. Gather them when perfectly dry, put them into very dry junk bottles, free from stems and eyes, set the bottles uncorked into a kettle of cold water, and then make the water boil. Then cork the bottles (the fruit should come up to the cork),

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CHAPTER XXV. ON BREAD MAKING.

CHAPTER XXV. ON BREAD MAKING.

Few housekeepers are aware of their responsibility in reference to the bread furnished for their family. As this is the principal article of food, there is no one thing on which the health of a family, especially of young children, is more dependant. Baker’s bread is often made of musty, sour, or other bad flour, which is made to look light, and the bad taste removed by unhealthy drugs. Of course, to the evil of unhealthy flour, is added unhealthy drugs, and there is no mode of discovering the i

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Setting the Table.

Setting the Table.

The table should be set early in the forenoon, by the waiter, under the direction of the lady of the house, and in the manner exhibited in Fig. 7. The table rug must first be laid exactly square with the room, and the tables also set exactly parallel with the sides of the room. If the tables are handsome ones, put on two white table-cloths, one above the other. If the tables are not handsome, cover them with a colored table-cloth, and put two white ones over. Then set the castors in the exact ce

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Taking up the Dinner.

Taking up the Dinner.

Such a dinner as this cannot usually be prepared and served easily, without two to cook and serve in the kitchen, and two waiters in the dining-room. One waiter will answer, if he is experienced and expert in such matters. When the hour for dinner arrives, let the cook first take up the soup and fish. The soup and soup plates are to be set by the hostess, and the spoons laid near. Potatoes and drawn butter, or fish sauce, are to be sent up with fish. The fish is to be set before the host, and th

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Tea Parties and Evening Company.

Tea Parties and Evening Company.

In one respect, fashion has aided to relieve a housekeeper of much care in providing evening entertainments. It is now fashionable to spread a table for evening parties, and not to serve tea and coffee, as was formerly done. As this is the easiest, and most rational way of entertaining evening company, no other method will be so minutely described. If a lady designs to invite from forty to sixty friends to pass the evening, or even to have a much larger company invited, the following would be ca

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CHAPTER XXVII. ON SETTING TABLES, AND PREPARING VARIOUS ARTICLES OF FOOD FOR THE TABLE.

CHAPTER XXVII. ON SETTING TABLES, AND PREPARING VARIOUS ARTICLES OF FOOD FOR THE TABLE.

To a person accustomed to a good table, the manner in which the table is set, and the mode in which food is prepared and set on, has a great influence, not only on the eye, but the appetite. A housekeeper ought, therefore, to attend carefully to these particulars. The table-cloth should always be white , and well washed and ironed. When taken from the table, it should be folded in the ironed creases, and some heavy article laid on it. A heavy bit of plank, smoothed and kept for the purpose, is u

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Directions for the Cook.

Directions for the Cook.

Sunday. —Rise as early as on other days. No work is to be done that can be properly avoided. Monday. —Rise early in hot weather, to have the cool of the day for work. Try to have everything done in the best manner. See that the clothes line is brought in at night, and the clothes pins counted and put in the bag. Put the tubs, barrel, and pails used, on the cellar bottom. Inquire every night, before going to bed, respecting breakfast, so as to make preparation beforehand. Tuesday. —Clean the kitc

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Directions for the Chambermaid.

Directions for the Chambermaid.

Sweep the sitting-room before breakfast on Tuesdays and Saturdays. Wednesday, give all the chambers a thorough sweeping, and wash down the stairs. Thursday, sweep the bedroom and nursery, and wipe the paint. Put up the clean clothes, after the cook folds them. Friday, wash the windows and the piazzas. Saturday, sweep the chambers, wash the bowls and pitchers in hot suds, and scald the other vessels, unless they are washed in hot suds daily, when they will not need it. After doing the daily chamb

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Odds and Ends.

Odds and Ends.

There are certain odds and ends , where every housekeeper will gain much by having a regular time to attend to them. Let this time be the last Saturday forenoon in every month, or any other time more agreeable, but let there be a regular fixed time once a month, in which the housekeeper will attend to the following things: First, go around to every room, drawer, and closet in the house, and see what is out of order, and what needs to be done, and make arrangements as to time and manner of doing

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Kitchen Furniture.

Kitchen Furniture.

The kitchen floor should be covered with an oil cloth. Carpets, or bits of carpet, are not so good, because of the grease and filth that must accumulate in them, and the labor of sweeping, shaking, and cleansing them. Nothing is cleansed so easily as an oil cloth, and it is much better than a painted floor, because it can be removed to be painted. If the cook is troubled with cold feet in winter, small bits of carpeting can be laid where she sits and stands the most. Otherwise they had better be

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CHAPTER XXX. SUGGESTIONS IN REGARD TO HIRED SERVICE.

CHAPTER XXX. SUGGESTIONS IN REGARD TO HIRED SERVICE.

There is no subject on which young housekeepers need wisdom and instruction more, than in regard to the management of domestics , and therefore some farther suggestions will be offered, in addition to those presented in the Domestic Economy. Success in the management of domestics very much depends upon the manners of a housekeeper towards them. And here, two extremes are to be avoided. One is a severe and imperious mode of giving orders and finding fault, which is inconsistent both with lady-lik

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CHAPTER XXXI. ON THE STYLE OF LIVING AND EXPENSES.

CHAPTER XXXI. ON THE STYLE OF LIVING AND EXPENSES.

This work is designed primarily for young and inexperienced housekeepers, and the following suggestions are presented as the advice of many judicious and experienced matrons in our country, to their young countrywomen, who are to follow them in the trying duties of housekeeping. Nothing in this country is a greater source of suffering to housekeepers, than bad taste in their style of living and expenditure. Good taste is that nice perception of fitness and propriety which leads a person to say a

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CHAPTER XXXII. WORDS OF COMFORT FOR A DISCOURAGED HOUSEKEEPER.

CHAPTER XXXII. WORDS OF COMFORT FOR A DISCOURAGED HOUSEKEEPER.

There is no doubt of the fact, that American housekeepers have far greater trials and difficulties to meet than those of any other nation. And it is probable that many of those who may read over the methods of thrift and economy adopted by some of the best housekeepers in our land, and detailed in this work, will with a sigh exclaim, that it is impossible for them even to attempt any such plans. Others may be stimulated by the advice and examples presented, and may start off with much hope and c

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CHAPTER XXXIII. FRIENDLY COUNSELS FOR DOMESTICS.

CHAPTER XXXIII. FRIENDLY COUNSELS FOR DOMESTICS.

My friends, you fill a very important and respectable station. The duties committed to you by God are very apt to be considered of small account, but they are indeed most solemn and important. On your faithfulness and kindness depends the comfort of a whole family, and on you often depends the character and happiness of a whole flock of children. If you do your part faithfully in assisting the mother to carry forward her plans, she will be able to train them aright. If you fail to perform your p

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Weights and Measures.

Weights and Measures.

It is a good plan to have a particular measure cup kept for the purpose, and after once weighing all those receipts that are given by weight, to measure the quantity by this cup, and then write the measures in your receipt book, and keep the cup only for this purpose. The following is some guide in judging of the relative proportion between measures and weights. A quart of flour, or of sifted loaf sugar, or of softened butter, each weigh about a pound. The flour, if sifted, must be heaped. A pin

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Avoirdupois Weight.

Avoirdupois Weight.

Sixteen drachms make an ounce. Sixteen ounces make a pound. Twenty-eight pounds make a quarter. Four quarters make a hundred. Twenty hundred make a ton....

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Apothecaries’ Weight.

Apothecaries’ Weight.

Twenty grains make a scruple. Three scruples make a drachm. Eight drachms make an ounce. Twelve ounces make a pound....

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On Purchasing Wood.

On Purchasing Wood.

Wood that is straight and solid makes more in a load, and is the most profitable. A cord of small crooked sticks does not contain half the wood there is in a load of solid logs. The best wood for fires is the hickory, hard maple, white ash, black birch, yellow birch, beech, yellow oak, and locust. The best are placed first. The following are inferior in quality. Elm, soft maple, white birch, pepperage, and pine. The following are not fit to burn, either because they snap, or will not burn. Chest

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Items of Advice.

Items of Advice.

If you keep an account of your stores, and the dates when they are bought, you can know exactly how fast they are used, and when they are wasted, or stolen. Stale bread is improved by steaming it half an hour or more. Grate up dry cheese, and cheese crusts, moisten it with wine or brandy, and keep it in a jar for use. It is better than at first. Boil old earthenware soaked with grease in hot lye, and it will cleanse it. Wheat should always be washed before grinding. When you clean house, begin w

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To make nice Crayons for Blackboards.

To make nice Crayons for Blackboards.

These directions are given by Prof. Turner, of the American Asylum for the Deaf and Dumb, as follows: “Take 5 pounds of Paris white, 1 pound of Wheat flour, wet with water, and knead it well; make it so stiff that it will not stick to the table, but not so stiff as to crumble and fall to pieces when it is rolled under the hand. “To roll out the crayons to the proper size, two boards are needed, one to roll them on ; the other to roll them with . The first should be a smooth pine board three feet

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SOME EXCELLENT CHEAP DISHES.

SOME EXCELLENT CHEAP DISHES.

Stewed Beef. Take a shank or hock of beef, with all the meat belonging to it, and put it into a pot full of water early in the morning and throw in a tablespoonful of salt. Let it simmer very slowly, till the beef is soft, and cleaves from the bone, and the water is reduced to about two quarts. Then peel some potatoes, and cut them in quarters, and throw in with two teaspoonfuls of black pepper, two of sweet marjoram, and two of thyme, or summer savory. Add some celery flavor or sauce , and more

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