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ROBINSON'S PATENT BARLEY,
ROBINSON'S PATENT BARLEY,
For making superior Barley Water in Fifteen Minutes, has not only obtained the Patronage of Her Majesty and the Royal Family, but has become of general use to every class of the community, and is acknowledged to stand unrivalled as an eminently pure, nutritious, and light Food for Infants and Invalids; much approved for making a delicious Custard Pudding, and excellent for thickening Broths or Soups....
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ROBINSON'S PATENT GROATS,
ROBINSON'S PATENT GROATS,
For more than thirty years have been held in constant and increasing public estimation, as the purest farina of the Oat, and as the best and most valuable preparation for making a pure and delicate GRUEL, which forms a light and nutritious support for the aged, is a popular recipe for colds and influenza, is of general use in the sick chamber, and alternately with the Patent Barley is an excellent Food for Infants and Children. Prepared only by the Patentees, ROBINSON, BELLVILLE, AND CO., PURVEY
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WORKING CLASSES.
WORKING CLASSES.
BY CHARLES ELMÉ FRANCATELLI, LATE MAÎTRE D'HÔTEL AND CHIEF COOK TO HER MAJESTY THE QUEEN. AUTHOR OF "THE MODERN COOK" AND "THE COOK'S GUIDE." NEW EDITION. LONDON: ROUTLEDGE, WARNE, AND ROUTLEDGE, FARRINGDON STREET. Reprinted from the edition of 1852 Re-issued 1977 by SCOLAR PRESS 39 Great Russell Street, London WC1 Reprinted 1978 ISBN 0 85967 390 1 Printed in England by Shenval Press, London and Harlow...
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INTRODUCTION.
INTRODUCTION.
My object in writing this little book is to show you how you may prepare and cook your daily food, so as to obtain from it the greatest amount of nourishment at the least possible expense; and thus, by skill and economy, add, at the same time, to your comfort and to your comparatively slender means. The Recipes which it contains will afford sufficient variety, from the simple every-day fare to more tasty dishes for the birthday, Christmas-day, or other festive occasions. In order to carry out my
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No. 1. Boiled Beef.
No. 1. Boiled Beef.
This is an economical dinner, especially where there are many mouths to feed. Buy a few pounds of either salt brisket, thick or thin flank, or buttock of beef; these pieces are always to be had at a low rate. Let us suppose you have bought a piece of salt beef for a Sunday's dinner, weighing about five pounds, at 6 1 / 2 d. per pound, that would come to 2 s. 8 1 / 2 d. ; two pounds of common flour, 4 d. , to be made into suet pudding or dumplings, and say 8 1 / 2 d. for cabbages, parsnips, and p
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No. 2. How to Boil Beef.
No. 2. How to Boil Beef.
Put the beef into your three or four gallon pot, three parts filled with cold water, and set it on the fire to boil; remove all the scum that rises to the surface, and then let it boil gently on the hob; when the meat has boiled an hour and is about half done, add the parsnips in a net, and at the end of another half hour put in the cabbages, also in a net. A piece of beef weighing five or six pounds will require about two hours' gentle boiling to cook it thoroughly. The dumplings may, of course
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No. 3. Economical Pot Liquor Soup.
No. 3. Economical Pot Liquor Soup.
A thrifty housewife will not require that I should tell her to save the liquor in which the beef has been boiled; I will therefore take it for granted that the next day she carefully removes the grease, which will have become set firm on the top of the broth, into her fat pot; this must be kept to make a pie-crust, or to fry potatoes, or any remains of vegetables, onions, or fish. The liquor must be tasted, and if it is found to be too salt, some water must be added to lessen its saltness, and r
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No. 4. Potato Soup for Six Persons.
No. 4. Potato Soup for Six Persons.
Peel and chop four onions, and put them into a gallon saucepan, with two ounces of dripping fat, or butter, or a bit of fat bacon; add rather better than three quarts of water, and set the whole to boil on the fire for ten minutes; then throw in four pounds of peeled and sliced-up potatoes, pepper and salt, and with a wooden spoon stir the soup on the fire for about twenty-five minutes, by which time the potatoes will be done to a pulp, and the soup ready for dinner or breakfast....
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No. 5. Pea Soup for Six Persons.
No. 5. Pea Soup for Six Persons.
Cut up two and a-half pounds of pickled pork, or some pork cuttings, or else the same quantity of scrag end of neck of mutton, or leg of beef, and put any one of these kinds of meat into a pot with a gallon of water, three pints of split or dried peas, previously soaked in cold water over-night, two carrots, four onions, and a head of celery, all chopped small; season with pepper, but no salt, as the pork, if pork is used, will season the soup sufficiently; set the whole to boil very gently for
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No. 6. Onion Soup for Six Persons.
No. 6. Onion Soup for Six Persons.
Chop fine six onions, and fry them in a gallon saucepan with two ounces of butter or dripping fat, stirring them continuously until they become of a very light colour; then add six ounces of flour or oatmeal, and moisten with three quarts of water; season with pepper and salt, and stir the soup while boiling for twenty minutes, and when done, pour it out into a pan or bowl containing slices of bread....
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No. 7. Broth made from Bones for Soup.
No. 7. Broth made from Bones for Soup.
Fresh bones are always to be purchased from butchers at about a farthing per pound; they must be broken up small, and put into a boiling-pot with a quart of water to every pound of bones; and being placed on the fire, the broth must be well skimmed, seasoned with pepper and salt, a few carrots, onions, turnips, celery, and thyme, and boiled very gently for six hours; it is then to be strained off, and put back into the pot, with any bits of meat or gristle which may have fallen from the bones (t
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No. 8. Thick Milk for Breakfast.
No. 8. Thick Milk for Breakfast.
Milk, buttermilk, or even skim-milk, will serve for this purpose. To every pint of milk, mix a piled-up table-spoonful of flour, and stir the mixture while boiling on the fire for ten minutes; season with a little salt, and eat it with bread or a boiled potato. This kind of food is well adapted for the breakfast of women and children, and is far preferable to a sloppy mess of tea, which comes to more money....
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No. 9. Oatmeal Porridge for Six Persons.
No. 9. Oatmeal Porridge for Six Persons.
To five pints of skim or buttermilk, add a couple of onions chopped fine, and set them to boil on the fire; meanwhile, mix six table-spoonfuls of oatmeal with a pint of milk or water very smoothly, pour it into the boiling milk and onions, and stir the porridge on the fire for ten minutes; season with salt to taste....
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No. 10. Ox-cheek Soup.
No. 10. Ox-cheek Soup.
An ox-cheek is always to be bought cheap; let it be thoroughly washed in several waters, place it whole in a three gallon boiling-pot filled up with water, and set it to boil on the fire; skim it well, season with carrots, turnips, onions, celery, allspice, pepper, and salt; and allow the whole to boil very gently by the side of the hob for about three hours and a-half, by which time the ox-cheek, etc., will be done quite tender; the cheek must then be taken out on to a dish, the meat removed fr
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No. 11. Sheep's-head Broth.
No. 11. Sheep's-head Broth.
Get the butcher to split the sheep's head into halves, wash these clean, and put them into a boiling-pot with two gallons of water; set this on the fire to boil, skim it well, add carrots, turnips, onions, leeks, celery, thyme or winter savory, season with pepper and salt; add a pint of Patna rice, or Scotch barley; and all the whole to keep gently boiling by the side of the fire for three hours, adding a little water to make up for the deficiency in quantity occasioned by boiling....
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No. 12. Cow-heel Broth.
No. 12. Cow-heel Broth.
Put a couple of cow-heels into a boiling-pot, with a pound of rice, a dozen leeks washed free from grit and cut into pieces, and some coarsely chopped parsley; fill up with six quarts of water, set the whole to boil on the fire, skim it well, season with thyme, pepper, and salt, and allow the whole to boil very gently on the hob for about two hours. You will thus provide a savoury meal at small cost....
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No. 13. Bacon and Cabbage Soup.
No. 13. Bacon and Cabbage Soup.
When it happens that you have a dinner consisting of bacon and cabbages, you invariably throw away the liquor in which they have been boiled, or, at the best, give it to the pigs, if you possess any; this is wrong, for it is easy to turn it to a better account for your own use, by paying attention to the following instructions, viz.:—Put your piece of bacon on to boil in a pot with two gallons (more or less, according to the number you have to provide for) of water, when it has boiled up, and ha
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No. 14. Stewed Leg of Beef.
No. 14. Stewed Leg of Beef.
Four pounds of leg or shin of beef cost about one shilling; cut this into pieces the size of an egg, and fry them of a brown colour with a little dripping fat, in a good sized saucepan, then shake in a large handful of flour, add carrots and onions cut up in pieces the same as the meat, season with pepper and salt, moisten with water enough to cover in the whole, stir the stew on the fire till it boils, and then set it on the hob to continue boiling very gently for about an hour and a half, and
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No. 15. Cocky Leeky.
No. 15. Cocky Leeky.
I hope that at some odd times you may afford yourselves an old hen or cock; and when this occurs, this is the way in which I recommend that it be cooked, viz.:—First pluck, draw, singe off the hairs, and tie the fowl up in a plump shape; next, put it into a boiling-pot with a gallon of water, and a pound of Patna rice, a dozen leeks cut in pieces, some peppercorns and salt to season; boil the whole very gently for three hours, and divide the fowl to be eaten with the soup, which will prove not o
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No. 16. Roast Fowl and Gravy.
No. 16. Roast Fowl and Gravy.
Let us hope that at Christmas, or some other festive season, you may have to dress a fowl or turkey for your dinner. On such occasions I would recommend the following method:—First, draw the fowl, reserving the gizzard and liver to be tucked under the wings; truss the fowl with skewers, and tie it to the end of a skein of worsted, which is to be fastened to a nail stuck in the chimney-piece, so that the fowl may dangle rather close to the fire, in order to roast it. Baste the fowl, while it is b
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No. 17. This is the Brown Gravy for the Fowl.
No. 17. This is the Brown Gravy for the Fowl.
Chop up an onion, and fry it with a sprig of thyme and a bit of butter, and when it is brown, add a good tea-spoonful of moist sugar and a drop of water, and boil all together on the fire until the water is reduced, and the sugar begins to bake of a dark brown colour. It must then be stirred on the fire for three minutes longer; after which moisten it with half-a-pint of water, add a little pepper and salt; boil all together for five minutes, and strain the gravy over the fowl, etc....
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No. 18. Bread Sauce for a Roast Fowl.
No. 18. Bread Sauce for a Roast Fowl.
Chop a small onion or shalot fine, and boil it in a pint of milk for five minutes; then add about ten ounces of crumb of bread, a bit of butter, pepper and salt to season; stir the whole on the fire for ten minutes, and eat this bread sauce with roast fowl or turkey....
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No. 19. Egg Sauce for Roast Fowls, etc.
No. 19. Egg Sauce for Roast Fowls, etc.
Boil two or three eggs for about eight minutes; remove the shells, cut up each egg into about ten pieces of equal size, and put them into some butter-sauce made as follows:—viz., Knead two ounces of flour with one ounce and-a-half of butter; add half-a-pint of water, pepper and salt to season, and stir the sauce on the fire until it begins to boil; then mix in the pieces of chopped hard-boiled eggs....
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No. 20. Pork Chops, Grilled or Broiled.
No. 20. Pork Chops, Grilled or Broiled.
Score the rind of each chop by cutting through the rind at distances of half-an-inch apart; season the chops with pepper and salt, and place them on a clean gridiron over a clear fire to broil; the chops must be turned over every two minutes until they are done; this will take about fifteen minutes. The chops are then to be eaten plain, or, if convenient, with brown gravy, made as shown in No. 17 ....
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No. 21. Sharp Sauce for Broiled Meats.
No. 21. Sharp Sauce for Broiled Meats.
Chop fine an onion and a pennyworth of mixed pickles; put these into a saucepan with half-a-gill of vinegar, a tea-spoonful of mustard, a small bit of butter, a large table-spoonful of bread-raspings, and pepper and salt to season; boil all together on the fire for at least six minutes; then add a gill of water, and allow the sauce to boil again for ten minutes longer. This sauce will give an appetizing relish to the coarsest meats or fish when broiled or fried, and also when you are intending t
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No. 22. Roast Veal, Stuffed.
No. 22. Roast Veal, Stuffed.
A piece of the shoulder, breast, or chump-end of the loin of veal, is the cheapest part for you, and whichever of these pieces you may happen to buy, should be seasoned with the following stuffing:—To eight ounces of bruised crumb of bread add four ounces of chopped suet, shalot, thyme, marjoram, and winter savory, all chopped fine; two eggs, pepper and salt to season; mix all these ingredients into a firm compact kind of paste, and use this stuffing to fill a hole or pocket which you will have
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No. 23. Veal Cutlets and Bacon.
No. 23. Veal Cutlets and Bacon.
You may sometimes have a chance to purchase a few trimmings or cuttings of veal, or a small piece from the chump end of the loin, which you can cut up in thin slices, and after seasoning them with pepper and salt, and rolling them in flour, they are to be fried in the fat that remains from some slices of bacon which you shall have previously fried; and, after placing the fried veal and bacon in its dish, shake a table-spoonful of flour in the frying-pan; add a few drops of ketchup or vinegar and
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No. 24. A Pudding made of Small Birds.
No. 24. A Pudding made of Small Birds.
Industrious and intelligent boys who live in the country, are mostly well up in the cunning art of catching small birds at odd times during the winter months. So, my young friends, when you have been so fortunate as to succeed in making a good catch of a couple of dozen of birds, you must first pluck them free from feathers, cut off their heads and claws, and pick out their gizzards from their sides with the point of a small knife, and then hand the birds over to your mother, who, by following t
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No. 25. Baked Pig's Head.
No. 25. Baked Pig's Head.
Split the pig's head into halves, sprinkle them with pepper and salt, and lay them with the rind part uppermost upon a bed of sliced onions in a baking dish. Next bruise eight ounces of stale bread-crumb, and mix it with four ounces of chopped suet, twelve sage leaves chopped fine, pepper and salt to season, and sprinkle this seasoning all over the surface of the pig's head; add one ounce of butter and a gill of vinegar to the onions, and bake the whole for about an hour and-a-half, basting the
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No. 26. Baked Goose.
No. 26. Baked Goose.
Pluck and pick out all the stubble feathers thoroughly clean, draw the goose, cut off the head and neck, and also the feet and wings, which must be scalded to enable you to remove the pinion feathers from the wings and the rough skin from the feet; split and scrape the inside of the gizzard, and carefully cut out the gall from the liver. These giblets well stewed, as shown in No. 62 , will serve to make a pie for another day's dinner. Next stuff the goose in manner following, viz.:—First put six
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No. 27. Baked Sucking Pig.
No. 27. Baked Sucking Pig.
Let the pig be stuffed in the same manner as directed for a goose, as shown in the preceding Number ; score it all over crosswise, rub some grease or butter upon it, place it upon a trivet in a dish containing peeled potatoes and a few sliced onions, season with pepper and salt; add half-a-pint of water, and bake the pig for about two hours, basting it frequently with its own dripping, or, a bit of butter tied up in a piece of muslin....
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No. 28. Baked or Roast Ducks.
No. 28. Baked or Roast Ducks.
These are to be dressed in the same way as directed for dressing geese ....
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No. 29. How to make the most of a Pig, after it is killed.
No. 29. How to make the most of a Pig, after it is killed.
Cottagers sometimes feed a pig for their own consumption, and, therefore, in the hope that many of you may have it in your power to do so, I will give you proper instructions as to the best way to make the most of it. First, when the pig is killed, should the hair or bristles be wet, wipe them dry with a wisp of hay or straw, and having laid it on the ground upon a narrow bed of dry straw three inches in thickness, and laid some loose straw all over it, set fire to it, and as the upper straw bur
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No. 30. How to Cure Hams.
No. 30. How to Cure Hams.
To six pounds of common salt, add four ounces of saltpetre, eight ounces of treacle, two ounces of salprunella, winter savory, bay-leaves, thyme, marjoram, and a good table-spoonful of allspice, bruise all these things well together, and thoroughly rub them over and into the hams, with very clean hands . The rubbing-in must be repeated four or five successive mornings, and the hams must remain in this pickle for ten days longer....
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No. 31. How to Smoke Hams.
No. 31. How to Smoke Hams.
When the hams have been well pickled, as shown in the preceding Number , they must be pressed between boards with heavy stones to render them flat; the hams should remain in press for twenty-four hours; and, at the end of that time, must be well rubbed all over with peasemeal mixed with a little salt; they are then to be smoked in a close shed or in the chimney, burning for that purpose some branches of juniper or any other wood, and some sawdust. The smoking must last five days. The hams, when
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No. 32. How to Cure Bacon.
No. 32. How to Cure Bacon.
Mind that your pickling-trough is well scalded out before using it for pickling the bacon. Allow at the rate of four ounces of salt to every pound of meat, and to every ten pounds of salt six ounces of saltpetre, two ounces of salprunella, and eight ounces of sugar; rub the salt, etc., well into the bacon every morning for twelve successive days; and at the end of that time, let the sides of bacon be pressed between boards with heavy stones placed upon them to keep them flat; and at the end of t
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No. 33. How to dispose of the Pig's Pluck.
No. 33. How to dispose of the Pig's Pluck.
See Nos. 72 and 73 ....
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No. 34. How to make Pork Sausages.
No. 34. How to make Pork Sausages.
Take equal parts of fat and lean meat, such as the inferior end of the spare-ribs and some of the loose fat; chop these well together, adding a few sage leaves, a little thyme, pepper and salt, and one or two eggs; when the whole is thoroughly mixed and chopped fine, use a sprinkle of flour on a table or dresser, for the purpose of rolling the sausages into shape of the size and form of a man's thumb. These sausages may be fried in the ordinary way....
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No. 35. Black Puddings.
No. 35. Black Puddings.
When a pig is killed, the blood should be caught in a pan, and a little salt must be stirred in with it while yet warm, to prevent its coagulation or thickening. This will serve to make you some hog's puddings, excellent things in their way, and for the preparation of which you must attend to the following instructions, viz.:—To every pound of blood, add eight ounces of fat cut up in small squares, two ounces of rice or grits, boiled quite soft in milk; season with pepper and salt, chopped sage,
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No. 36. How to Melt down the Seam, or Loose Fat.
No. 36. How to Melt down the Seam, or Loose Fat.
Cut up the seam in small pieces, put it into a pot with about a gill of water, and set it over a slow fire to melt down, stirring it frequently with a spoon to prevent it from burning; and as soon as all is melted, let it be strained off into a jar for use. This will produce what is called lard, and will serve for making lard cakes, pie or pudding crusts, and also for general cooking purposes, instead of butter, etc....
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No. 37. Italian Cheese.
No. 37. Italian Cheese.
This is prepared by chopping up the whole of the pig's pluck, the chitterlings, and a couple of pounds of the fat; mix this in a pan with seasoning composed of chopped sage, thyme, winter savory, allspice, pepper, and salt, and with it fill earthen pots or jars having lids to them; bake the contents in moderate heat; or if you have no oven of your own, send them to the baker's. A jar containing two pounds would require about an hour and three-quarters' baking. Italian cheese is to be eaten cold,
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No. 38. Pig's Feet.
No. 38. Pig's Feet.
These are to be well salted for about four days, and then boiled in plenty of water for about three hours; they may be eaten either hot or cold....
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No. 39. Curried Rice.
No. 39. Curried Rice.
Boil one or more pounds of rice, as directed in No. 92 , and drain all the water from it; slice some onions very thin, and fry them brown with a little butter; then add the boiled rice, a spoonful of curry-powder, and a little salt to season; mix all together. This is excellent with boiled or fried fish....
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No. 40. A Plain Rice Pudding.
No. 40. A Plain Rice Pudding.
To every quart of milk add six ounces of rice, one ounce of brown sugar, a pinch of allspice, and ditto of salt; put all these in a proper sized pie-dish, with one ounce of butter, and set the pudding to bake for one hour and-a-half. When the pudding has been in the oven half an hour, stir it round with a fork....
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No. 41. A Ground Rice Pudding.
No. 41. A Ground Rice Pudding.
Ingredients, eight ounces of ground rice, three pints of skim milk, one ounce of butter, four ounces of sugar, a pinch of allspice or bit of lemon-peel, a pinch of salt, and two or three eggs; mix all the above ingredients (except the eggs) in a saucepan, and stir them on the fire till the batter boils; then beat up the eggs with a fork in a basin, and mix them well into the rice batter, and pour the whole into a well-greased pie-dish, and bake the pudding for an hour....
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No. 42. A Bread Pudding for a Family.
No. 42. A Bread Pudding for a Family.
Ingredients, a two-pound loaf, two quarts of milk, two ounces of butter, four ounces of sugar, four ounces of plums or currants, three eggs, a piece of lemon-peel chopped, and a spoonful of salt. Divide the loaf into four equal-sized pieces, and soak them in boiling-water for twenty minutes, then squeeze out the water, and put the bread into a saucepan with the milk, butter, sugar, lemon-peel, and salt, and stir all together on the fire till it boils; next add the beaten eggs and the currants; p
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No. 43. A Batter and Fruit Pudding.
No. 43. A Batter and Fruit Pudding.
Ingredients, two quarts of milk, one pound of flour, four eggs, eight ounces of sugar, one quart of fruit (either plums, gooseberries, currants, &c.), one ounce of butter, a good pinch of salt. First, mix the flour, eggs, sugar, salt, and a pint of the milk, by working all together in a basin or pan, with a spoon, and when quite smooth, add the remainder of the milk; work the batter thoroughly, and pour it into a large pie-dish, greased with the butter; add the fruit, and bake the puddin
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No. 44. A Treacle Pudding.
No. 44. A Treacle Pudding.
Ingredients, two pounds of flour, twelve ounces of treacle, six ounces of suet or dripping fat, a quarter of an ounce of baking-powder, a pinch of allspice, a little salt, one pint of milk, or water. Mix the whole of the above-named ingredients in a pan, into a firm compact paste; tie it up in a well-greased and floured pudding-cloth; boil the pudding for at least two hours and a-half, and when done, cut it in slices, and pour a little sweetened melted butter over it....
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No. 45. Apple Pudding.
No. 45. Apple Pudding.
Ingredients, one pound and a-half of flour, six ounces of suet chopped fine, two pounds of peeled apples, four ounces of sugar, a little salt, and three gills of water. Mix the flour, suet, and salt with three quarters of a pint of water into a firm paste; roll this out with flour shaken over the table, using a rolling-pin to roll it out; and line a greased cloth, which you have spread in a hollow form within a large basin, with the rolled-out paste; fill up the hollow part of the paste with the
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No. 46. Rice and Apples.
No. 46. Rice and Apples.
Ingredients, one pound of rice, twelve apples, two ounces of sugar. Tie up the rice very loose in a pudding-cloth, so as to admit that while boiling it may have sufficient room to swell out to five times its original quantity. While the rice is boiling, which will take about one hour, peel the apples, and put them in a saucepan with nearly half-a-pint of water, a bit of butter, lemon-peel, and the sugar, and stew them on the fire till dissolved, stirring them while boiling for a few minutes. Whe
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No. 47. Brown and Polson Pudding.
No. 47. Brown and Polson Pudding.
Ingredients, six ounces of Brown and Polson's prepared Indian corn, two quarts of milk, two ounces of sugar, a bit of cinnamon or lemon-peel, a pinch of salt, three eggs. Mix all the above ingredients (except the eggs) in a saucepan, and stir them on the fire till they come to a boil; then add the eggs beat up; mix thoroughly, pour the batter into a pie-dish greased with butter, and bake the pudding for one hour. Brown and Polson's prepared Indian corn is a most excellent and economical article
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No. 48. Brown and Polson Fruit Pudding.
No. 48. Brown and Polson Fruit Pudding.
Prepare the pudding batter as indicated in the foregoing Number , and when you have poured one-half of it into the greased pie-dish, strew about two pounds of any kind of fruit upon this, such as gooseberries, currants, plums, cherries, etc., and then pour the remainder of the batter all over the fruit. Bake the pudding an hour and a quarter. Peeled apples or pears may be used for the same purpose....
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No. 49. Brown and Polson Thick Milk.
No. 49. Brown and Polson Thick Milk.
Ingredients, three ounces of Brown and Polson's prepared Indian corn, one quart of milk, one ounce of sugar, a bit of cinnamon, a pinch of salt. Mix all the above-named ingredients together in a saucepan, and stir them constantly while boiling on the fire for ten minutes. This thick milk is most excellent for children's breakfast or supper, and would be found both cheaper and better for their health than a sloppy mess of tea....
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No. 50. Potato Pudding.
No. 50. Potato Pudding.
Ingredients, three pounds of potatoes, two quarts of milk, two ounces of butter, two ounces of sugar, a bit of lemon-peel, a good pinch of salt, and three eggs. First, bake the potatoes, if you have means to do so, or let them be either steamed or boiled; when done, scoop out all their floury pulp without waste into a large saucepan, and immediately beat it up vigorously with a large fork or a spoon; then add all the remainder of the above-named ingredients (excepting the eggs), stir the potato
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No. 51. Yeast Dumplings.
No. 51. Yeast Dumplings.
Ingredients, two pounds of flour, a halfpenny worth of yeast, a pinch of salt, one pint of milk or water. Put the flour into a pan, with your fist hollow out a hole in the centre of the flour, place the yeast and salt at the bottom, then add the milk (which should be lukewarm), and with your clean hand gradually mix the whole well together, and work the dough perfectly smooth and elastic. The pan containing the dough must then be covered over with a cloth, and in the winter must be placed on a s
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No. 52. Norfolk Dumplings.
No. 52. Norfolk Dumplings.
Ingredients, two pounds of flour, a pint of milk, a good pinch of salt. Let all these ingredients be well mixed in a pan, and after dividing the paste into twelve equal parts, roll these into balls, drop each of them into a pot half full of boiling water on the fire, and allow the dumplings to continue boiling rather fast for half-an-hour, at the end of which time they will be done. They should then be eaten while hot, with a little butter or dripping, and either sugar, treacle, or salt. Norfolk
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No. 53. Stewed Eels.
No. 53. Stewed Eels.
First skin, gut, and trim away the fins from the eels, and then cut them into pieces three inches long; put these into a saucepan, add a bit of butter, a spoonful of flour, some chopped parsley, pepper and salt, a little mushroom ketchup, and enough water to cover the pieces of eel; put them on the fire to boil gently for about ten minutes, shaking them round in the saucepan occasionally until they are done....
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No. 54. Stewed Oysters.
No. 54. Stewed Oysters.
Put the oysters, with their liquor and a little water or milk, into a saucepan; add a bit of butter kneaded, that is, well mixed with a table-spoonful of flour; pepper, and a little salt; stir the oysters over the fire until they have gently boiled for about five minutes, and then pour them into a dish containing some slices of toasted bread....
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No. 55. Stewed Muscles, or Mussels.
No. 55. Stewed Muscles, or Mussels.
Thoroughly wash the muscles, and pull off any weeds there may be hanging to them; next put them in a clean saucepan with a little water, and salt enough to season, and set them on the fire to boil, tossing them occasionally, until you find that their shells begin to open; they must then be taken off the fire, and their liquor poured off into a basin. Next, after removing one of the shells from each muscle, put them back into the saucepan; add the liquor, a bit of butter, a spoonful of flour, som
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No. 56. Baked Beef and Potatoes.
No. 56. Baked Beef and Potatoes.
The cheapest pieces of beef, suitable for baking or roasting, consist of the thick part of the ribs, cut from towards the shoulder, the mouse buttock and gravy pieces, and also what is commonly called the chuck of beef, which consists of the throat boned and tied up with string in the form of a small round. Whichever piece of beef you may happen to buy, it should be well sprinkled over with pepper, salt, and flour, and placed upon a small iron trivet in a baking dish containing peeled potatoes a
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No. 57. Yorkshire Pudding.
No. 57. Yorkshire Pudding.
To one pound of flour add three pints of skim milk, two eggs, nutmeg and salt; mix smoothly, and pour the pudding into the greased dish, and bake it under the meat, as recommended above....
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No. 58. Baked Suet Pudding.
No. 58. Baked Suet Pudding.
To one pound of flour add six ounces of chopped suet, three pints of skim milk, nutmeg and salt; mix thoroughly and smoothly, and bake the pudding in the dish under the meat....
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No. 59. Toad in the Hole.
No. 59. Toad in the Hole.
To make this a cheap dinner, you should buy 6 d. or 1 s. worth of bits or pieces of any kind of meat, which are to be had cheapest at night when the day's sale is over. The pieces of meat should be first carefully overlooked, to ascertain if there be any necessity to pare away some tainted part, or perhaps a fly-blow, as this, if left on any one piece of meat, would tend to impart a bad taste to the whole, and spoil the dish. You then rub a little flour, pepper, and salt all over the meat, and f
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No. 60. Boiled Shoulder of Mutton with Onions.
No. 60. Boiled Shoulder of Mutton with Onions.
Put the shoulder of mutton to boil in your two-gallon pot, with a handful of salt and plenty of water, allow it to boil gently for about two hours, and when done, and placed on its dish, smother it over with the following sauce:—Chop six or eight large onions, and boil them with a pint of water for twenty minutes, by which time the water must be reduced to half a pint; then add two ounces of butter, a pint of milk, four ounces of flour, pepper, and salt, and stir the sauce whilst boiling for ten
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No. 61. Meat Pie.
No. 61. Meat Pie.
Of whatever kind, let the pieces of meat be first fried brown over a quick fire, in a little fat or butter, and seasoned with pepper and salt; put these into a pie-dish with chopped onions, a few slices of half-cooked potatoes, and enough water just to cover the meat. Cover the dish with a crust, made with two pounds of flour and six ounces of butter, or lard, or fat dripping, and just enough water to knead it into a stiff kind of dough or paste, and then bake it for about an hour and a-half....
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No. 62. Giblet Pie.
No. 62. Giblet Pie.
Giblets of fowls are always to be bought at a low price at most poulterers'; when you have a mind to lay out 6 d. or 1 s. in this way, first scald the necks and feet, to remove the feathers from the head and the rough skin from the feet; split the gizzard and scrape out the stones, etc., and the yellow skin therefrom, and when the giblets are thoroughly cleaned, put them into a saucepan with some thyme, winter savory, chopped onions, pepper and salt, and about a quart of water, and set them on t
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No. 63. A Fish Pie.
No. 63. A Fish Pie.
Cut up any kind of fish into pieces the size of an egg; season these with chopped parsley, thyme, a little onion, pepper and salt, and put them into a pie-dish, with a pint of water, well mixed with three ounces of flour and a little mushroom ketchup; cover the pie with a flour crust, or else with stiff mashed potatoes, and bake it for an hour and a quarter....
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No. 64. Potato Pie.
No. 64. Potato Pie.
Slice up four onions and boil them in a saucepan with two ounces of butter, a quart of water, and pepper and salt, for five minutes; then add four pounds of potatoes, peeled and cut in slices; stew the whole until the potatoes are done, and pour them into a pie-dish; cover this with stiff mashed potatoes, and bake the pie of a light brown colour....
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No. 65. Bacon Roll-pudding.
No. 65. Bacon Roll-pudding.
Boil a pound of fat bacon for half an hour, and then cut it up into thin slices. Peel six apples and one onion, and cut them in slices. Make two pounds of flour into a stiff dough, roll it out thin; first lay the slices of bacon out all over this, and then upon the slices of bacon spread out the slices of apples and the slices of onion; roll up the paste so as to secure the bacon, etc., in it; place the bolster pudding in a cloth, tied at each end, and let it boil for two hours in a two-gallon p
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No. 66. Rabbit Pudding.
No. 66. Rabbit Pudding.
Skin and wash the rabbit, and cut it up in pieces; fry these brown with a bit of butter, season with chopped onions, parsley, and winter savory, pepper and salt, shake in a good spoonful of flour, moisten with a little ketchup and a gill of water; toss the saucepan about on the fire while the pieces of rabbit boil for about ten minutes, and then pour the whole into a proper sized basin lined with a suet or dripping crust; let the pudding be covered in with some of the paste, put into a baking-di
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No. 67. Stewed Ox Kidney.
No. 67. Stewed Ox Kidney.
Cut up the kidney in thin slices, fry them brown with a bit of butter or fat in a frying-pan, over a brisk fire, season with chopped parsley, shalot, pepper and salt, shake in a good table-spoonful of flour, add a few drops of vinegar, and nearly half a pint of water; stir the whole on the fire, while it boils, very gently, for a quarter of an hour; this, with a dish of well-boiled or baked potatoes, will produce a cheap and excellent dinner sufficient for six persons....
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No. 68. Baked Bullock's Heart.
No. 68. Baked Bullock's Heart.
Wash and wipe the heart, cut it into four pieces, season these with pepper and salt, chopped thyme, and bay-leaves, add about two ounces of dripping, eight onions cut in slices, and four parsnips cut also in slices; let all this be placed in an earthen pot, with a pint of water, and the lid being put on, set the stew in the oven to bake for two hours....
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No. 69. Bullock's Heart Stuffed.
No. 69. Bullock's Heart Stuffed.
Chop fine four onions and twelve sage-leaves; put these into a saucepan with a bit of fat or butter, and fry them for a few minutes on the fire; then add eight ounces of crumb of bread, soaked in milk or water, pepper and salt; stir this stuffing on the fire for a few minutes, add one egg, put the stuffing inside the bullock's heart, place a round of greased paper on the stuffing, and fasten it on with four wooden twigs. Next, put the stuffed heart upon an iron trivet in a baking dish, containin
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No. 70. Stewed Sheep's Trotters.
No. 70. Stewed Sheep's Trotters.
Sheep's trotters are sold ready cleaned and very cheap at all tripe shops. When about to cook them, by way of a treat, for supper, or otherwise, let them be put on in two quarts of water and milk, seasoned with peppercorns, salt, a good sprig of thyme, and a wine-glassful of vinegar, and set them to boil very gently on the fire for three hours, at least. When the trotters are done quite tender, skim off all the grease, and boil down the liquor to a pint; then add two ounces of flour, mixed with
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No. 71. Baked Sheep's Heads.
No. 71. Baked Sheep's Heads.
Buy a couple of sheep's heads, get the butcher to split them for you, place them in an earthen baking-dish, with two ounces of dripping, some chopped shalots, thyme, bay-leaf, winter savory, pepper and salt, and a good pinch of allspice; moisten with a quart of cider, or water, strew a coating of bread-raspings all over the surface of the heads, and bake them for two hours....
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No. 72. Sheep's Pluck.
No. 72. Sheep's Pluck.
A sheep's pluck, properly cooked, will furnish a meat dinner enough for twelve persons, at a very moderate cost. Cut the whole of the pluck, consisting of the heart, liver, lights, etc., into rather thick slices, and season them well with pepper, salt, allspice, thyme, and winter savory; grease the bottom of a baking-dish with two ounces of dripping, lay a bed of slices of onions upon this, and then place the slices of pluck, already seasoned, upon the onions; moisten with water enough to reach
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No. 73. Belgian Faggots.
No. 73. Belgian Faggots.
These may be prepared with sheep's pluck, or even with bullock's liver, and other similar parts of meat; but a pig's pluck is preferable for the purpose. Chop up the heart, liver, lights, and the fat crow; season well with pepper, salt, allspice, thyme, sage, and shalots, and divide this sausage-meat into balls the size of an apple, which must be each secured in shape with a piece of pig's caul fastened with a wooden twig, or skewer, and placed in rows in a tin baking-dish, to be baked for about
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No. 74. Fried Steaks and Onions.
No. 74. Fried Steaks and Onions.
Season the steaks with pepper and salt, and when done brown on both sides, without being overdone, place them in a dish before the fire while you fry some sliced onions in the fat which remains in the pan; as soon as the onions are done, and laid upon the steaks, shake a spoonful of flour in the pan, add a gill of water and a few drops of vinegar; give this gravy a boil up on the fire, and pour it over the steaks, etc....
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No. 75. Stewed Steaks.
No. 75. Stewed Steaks.
Fry the steaks brown over a very brisk fire, without allowing them to be hardly half done, and place them in a saucepan with onions, carrots, turnips, and celery, all cut in pieces about the size of a pigeon's egg; season with thyme, pepper, and salt, and two ounces of flour; moisten with a quart of water, and stir the stew on the fire till it boils, and then set it by the side of the fire on the hob, to simmer very gently for an hour and a-half. It will then be ready for dinner....
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No. 76. Stewed Sausages.
No. 76. Stewed Sausages.
First, prick your sausages well all over with a fork, and soak them in very hot water, for two or three minutes, to swell them out; next, roll them in flour, and fry them brown without overdoing them, as that renders them dry, and spoils them. When the sausages are done and put on a plate, fry some slices of bread, and put these on a dish; then put the sausages on the fried bread, and shake a spoonful of flour in the pan; add a pennyworth of chopped mixed pickles, a gill of water, and a little p
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No. 77. Pig's Fry.
No. 77. Pig's Fry.
A pig's fry consists of the heart, liver, lights, and some of the chitterlings; these are to be first cut up in slices, then seasoned with pepper and salt, rolled in a little flour, and fried with some kind of grease in the frying-pan. As the pieces are fried, place them on their dish to keep hot before the fire, and when all is done, throw some chopped onions and sage leaves into the pan, to be fried of a light colour; add a very little flour, pepper, and salt, a gill of water, and a few drops
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No. 78. Beefsteaks, Plain.
No. 78. Beefsteaks, Plain.
When you happen to have a clear fire, the steaks may be cooked on a gridiron over the fire; the steaks must be turned on the gridiron every two or three minutes. This precaution assists very much in rendering the meat more palatable and tender, as it is by this frequent turning over of the meat while broiling, that the juices are not allowed to run off in waste, but are re-absorbed by the meat. When the steaks are cooked, rub them over with a small bit of butter, season with pepper and salt. A l
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No. 79. Mutton Chops, or Steaks.
No. 79. Mutton Chops, or Steaks.
Mutton chops, properly speaking, are an expensive affair; but what I recommend you to buy is, the chump end of the loin of mutton, which is always to be had much cheaper. This weighs about one pound, at 6 d. , and would cut into about three, or perhaps four steaks or chops; let these be broiled in the same manner as recommended for beefsteaks ....
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No. 80. Kidney Pudding.
No. 80. Kidney Pudding.
Prepare an ox kidney as shown in No. 67 , and use this to fill a good sized pudding basin, which you shall have previously lined with a dripping or suet crust; cover the meat in by placing a rolled-out piece of the paste on the top, fasten it by pressing the two edges of the paste together, tie the pudding up in a cloth, and take care to place the bottom of the pudding-basin downward in the pot in which it is to be boiled. It will take about two hours to boil a good sized pudding of this kind; w
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No. 81. Hashed Meats.
No. 81. Hashed Meats.
I strongly recommend that you never allow yourselves to be persuaded, that cold meat dinners are cheap dinners; just the reverse of this assumption is the fact. And, let me tell you, that those who make the former assertion, do so only because they know no better, and as an excuse for their idleness. I am well aware that in your homes it is not a common every-day occurrence for you to dress a large joint of meat, from which enough would be left for one or more days' dinner; but still it may, and
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No. 82. Boiled Tripe.
No. 82. Boiled Tripe.
Tripe is not exactly a cheap commodity for food; yet, as you may feel occasionally inclined to indulge in a treat of this kind, I will give you instructions to cook it in the most economical manner. When you have procured any given quantity of tripe, cut it up in pieces the size of two inches square, put these into a saucepan containing skim milk, or milk and water, enough to swim the tripe; add some peeled onions, pepper, and salt, and a sprig of thyme, and boil gently for at least an hour; and
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No. 83. Baked Tripe.
No. 83. Baked Tripe.
Cut the tripe up in pieces, and put it into an earthen pot, with some ale, cider, or water, enough to cover it in; add sliced onions, pepper, and salt, and a good pinch of allspice; put the lid on the pot, and set the tripe in the oven to bake for two hours....
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No. 84. Sausage Dumplings.
No. 84. Sausage Dumplings.
Make one pound of flour and two ounces of dripping, or chopped suet, into a firm paste, by adding just enough water to enable you to knead the whole together. Divide this paste into twelve equal parts, roll each of these out sufficiently large to be able to fold up one of the beef sausages in it, wet the edge of the paste to fasten the sausage securely in it, and, as you finish off each sausage dumpling, drop it gently into a large enough saucepan, containing plenty of boiling water, and when th
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No. 85. Sausage Rolls.
No. 85. Sausage Rolls.
Procure a quartern of dough from the baker's, knead this with four ounces of butter, dripping, or chopped suet; divide it into twelve equal parts, and use each piece of paste to enfold a beef sausage in it; place these rolls on a baking-tin, and bake them in the oven for about twenty minutes or half an hour....
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No. 86. Roast Pork.
No. 86. Roast Pork.
Let us suppose, or rather hope, that you may sometimes have a leg of pork to cook for your dinner; it will eat all the better if it is scored all over by cutting the rind, or rather slitting it crosswise, at short distances, with the point of a sharp knife; it is to be well sprinkled all over with salt, and allowed to absorb the seasoning during some hours previously to its being cooked. Prepare some stuffing as follows:—Chop six onions and twelve sage leaves fine, fry these with a bit of butter
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No. 87. Bubble and Squeak.
No. 87. Bubble and Squeak.
When you happen to have some cold boiled salt beef, cut this up in slices; fry it on both sides, and dish it up round some cabbages or any dressed vegetables ready to hand, which must be chopped up, seasoned with pepper and salt, and fried....
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No. 88. Jugged Hare.
No. 88. Jugged Hare.
It does sometimes happen that when you are living in the country, in the neighbourhood of considerate gentlefolks who possess game preserves, that they now and then make presents of a hare and a few rabbits to the poor cottagers in their vicinity. And when you are so fortunate as to have a hare given to you, this is the way to cook it:—First, cut the hare up into pieces of equal size, then cut up a pound of bacon into small squares, and fry these in a saucepan for five minutes; next, add the pie
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No. 89. Boiled Bacon and Cabbages.
No. 89. Boiled Bacon and Cabbages.
Put a piece of bacon in a pot capable of containing two gallons; let it boil up, and skim it well; then put in some well-washed split cabbages, a few carrots and parsnips also split, and a few peppercorns; when the whole has boiled gently for about an hour and a-half, throw in a dozen peeled potatoes, and by the time that these are done, the dinner will be ready. And this is the way in which to make the most of this excellent and economical dinner. First, take up the bacon, and having placed it
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No. 90. Economical Vegetable Pottage.
No. 90. Economical Vegetable Pottage.
In France, and also in many parts of Europe, the poorer classes but very seldom taste meat in any form; the chief part of their scanty food consists of bread, vegetables, and more especially of their soup, which is mostly, if not entirely, made of vegetables, or, as is customary on the southern coasts of France, Italy, and Spain, more generally of fish, for making which kinds of soup see Nos. 4 , 6 , 118 , etc. The most common as well as the easiest method for making a good mess of cheap and nut
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No. 91. How to make a Fish Curry.
No. 91. How to make a Fish Curry.
Slice up six onions fine, and fry them with a little butter or grease over a slow fire until they become very lightly coloured; then add three or four green apples in slices, and when these are dissolved, place your pieces of any kind of fish, which you have previously fried in a frying-pan, on the top of the onions, etc., sprinkle a spoonful of curry powder all over the fish, put the lid on the saucepan, and set the whole on the hob of a moderate fire, or in the oven, if you have one, to remain
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No. 92. This is the way to Boil Rice.
No. 92. This is the way to Boil Rice.
I recommend you to buy Patna rice, as it is the cheapest; it is best to soak it in water over-night, as it then requires less time to boil it, and moreover, when soaked, the rice becomes lighter, from the fact that the grains separate more readily while boiling. Put the rice on to boil in plenty of cold water, stirring it from the bottom of the saucepan occasionally while it is boiling fast; when the grains separate at the ends, and thus appear to form the letter X, the rice will be done; it req
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No. 93. Rice Dumplings.
No. 93. Rice Dumplings.
Boil one pound of rice as directed in the foregoing Number , and when thoroughly drained free from excess of moisture, knead the rice with a spoon in a basin into a smooth, compact kind of paste, and use this to cover some peeled apples with in the same way as you would make an ordinary apple dumpling . In order the better to enable you to handle the rice-paste with ease, I recommend that each time previously to shaping one of the dumplings, you should first dip your clean hands in cold water. L
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No. 94. Plum or Currant Dough Pudding.
No. 94. Plum or Currant Dough Pudding.
Ingredients, two pounds of dough from the baker's, four ounces of plums or currants, a pinch of allspice, ditto of salt, a gill of milk. Mix all the above ingredients together in a pan; tie up the pudding in a well-greased pudding-cloth, and place it in a pot containing boiling water, and allow it to continue boiling for two hours; at the end of this time the pudding will be done, and may be turned out on its dish....
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No. 95. Christmas Plum Pudding.
No. 95. Christmas Plum Pudding.
Ingredients, two pounds of flour, twelve ounces of raisins, twelve ounces of currants, twelve ounces of peeled and chopped apples, one pound of chopped suet, twelve ounces of sugar, four eggs, one pint and a-half of milk or beer, one ounce of salt, half an ounce of ground allspice. Boil the pudding four hours. First, put the flour, suet, and all the fruit in a large pan; mix these well together, and having made a deep hole in the middle thereof with your fist, add the salt, sugar, and allspice,
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No. 96. Sweet Pudding Sauce.
No. 96. Sweet Pudding Sauce.
Ingredients, two ounces of common flour, ditto of butter, ditto of sugar, chopped lemon-peel, half a gill of any kind of spirits, and half a pint of water. First mix the flour, butter, and sugar in a small saucepan by kneading the ingredients well together with a wooden spoon, then add the water, spirits, and lemon-peel; stir the sauce on the fire till it comes to a boil, and then pour it all over the pudding....
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No. 97. Jam Pudding.
No. 97. Jam Pudding.
Ingredients, one pound of flour, six ounces of suet, half a pint of water, a pinch of salt, one pound of any kind of common jam, at 7 d. Mix the flour, suet, water, and salt into a firm, compact kind of paste; roll this out with a rolling-pin, sprinkling some flour on the table to prevent the paste from sticking to either; fold up the paste, and roll it out again; repeat the rolling-out and folding three times; this operation will make the paste lighter. Next, roll out the paste one foot long by
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No. 98. Rhubarb Pie.
No. 98. Rhubarb Pie.
A bundle of rhubarb, one pound of flour, six ounces of butter, or lard, or dripping, half a pint of water, a pinch of salt, ditto of baking-powder, eight ounces of moist sugar. First, cut up the rhubarb in pieces about an inch long, wash them in plenty of water, and drain them in a colander, or sieve. Next, place the flour in a pan, or on the table, make a hollow in the middle with your fist, place the salt and the baking-powder in it, pour in the water to dissolve them, then add the butter; mix
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No. 99. Fruit Pies in general.
No. 99. Fruit Pies in general.
All kinds of fruit pies are made as shown in the foregoing Number ....
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No. 100. A Cheap Kind of Mince-meat.
No. 100. A Cheap Kind of Mince-meat.
Ingredients, eight ounces of stoned raisins, eight ounces of washed and dried currants, one pound of tripe, one pound of apples, one pound of chopped suet, four ounces of shred candied peel, one pound of moist sugar, one ounce of allspice, the juice and the chopped rind of three lemons, half a gill of rum. First chop the raisins, currants, apples, and the tripe all together, or separately, until well mixed; then place these in a pan, add the remainder of the ingredients, mix them thoroughly unti
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No. 101. Mince-pie Paste.
No. 101. Mince-pie Paste.
Ingredients, one pound of flour, eight ounces of butter or lard, three gills of water, half an ounce of salt, a tea-spoonful of baking-powder. Place the flour on the table, hollow out a hole or well in the centre with your fist, place the salt and baking-powder in this, add the water and the butter, work all together lightly with the fingers, without positively absorbing or entirely uniting the butter with the flour, but, on the contrary, keeping the butter in distinct pieces here and there; the
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No. 102. To make a Mince-pie.
No. 102. To make a Mince-pie.
Having prepared the paste according to the directions given in the foregoing Number , divide it in two equal parts, roll these out either round or square, place one of the flats on a tin baking-dish, wet all round the edge of the paste, spread some of the mince-meat about half an inch thick all over the paste to within an inch of its edge, then cover all in by laying the other flat of paste evenly upon the whole, press all round the edge of the pie with your thumb to secure the mince-meat from r
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No. 103. Jam Tart.
No. 103. Jam Tart.
Prepare some paste, as in No. 101 , and use this to make a jam tart, as directed for making a mince-pie , using any kind of common jam, instead of mince-meat, for the purpose....
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No. 104. Baked Apple Dumplings.
No. 104. Baked Apple Dumplings.
Ingredients, one pound of flour, four ounces of chopped suet, half a pint of water, a pinch of salt, eight or ten large apples peeled. With the above ingredients prepare some suet paste, as directed in No. 97 ; divide the paste into about eight equal parts, first make these into balls with the hand, and then roll them out with a rolling-pin to the size of a large saucer, envelop an apple in each flat of paste, and, wetting the edges with water, gather them round in a purse-like form, and twist t
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No. 105. Pancakes for Shrove Tuesday.
No. 105. Pancakes for Shrove Tuesday.
Ingredients, twelve ounces of flour, three eggs, one pint of milk, a tea-spoonful of salt, a little grated nutmeg, and chopped lemon-peel. First, put the flour into a basin, hollow out the centre, add the salt, nutmeg, lemon-peel, and a drop of milk, to dissolve them; then break in the eggs, work all together, with a spoon, into a smooth soft paste, add the remainder of the milk, and work the whole vigorously until it forms a smooth liquid batter. Next, set a frying-pan on the fire, and, as soon
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No. 106. Raisinet—A Preserve for Winter.
No. 106. Raisinet—A Preserve for Winter.
Ingredients, twelve pounds of fruit, consisting of peeled apples, pears, plums, and blackberries, in equal proportion; six pounds of raw sugar, at 4 1 / 2 d. per pound; one quart of water. Bake three hours in a slack or slow oven. First, prepare the fruit, and put it in mixed layers of plums, pears, berries, apples, alternating each other, in stone jars. Next, put the six pounds of sugar in a clean saucepan, with the quart of water, and stir it with a spoon on the fire till it comes to a gentle
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No. 107. Currant Jam.
No. 107. Currant Jam.
Ingredients, twelve pounds of picked currants, either red, black, or white, or, if agreeable, mixed; eight pounds of raw sugar, three pints of water. If you could borrow what is called a preserving-pan from a neighbour, it would suit the purpose better than a pot; but, failing the preserving-pan, put the eight pounds of sugar in a four-gallon iron pot, with the three pints of water; stir these on the fire till the sugar boils; remove the scum from the surface, and, when it has boiled for about t
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No. 108. How to Preserve Rhubarb.
No. 108. How to Preserve Rhubarb.
Free the rhubarb from leaves, cut it up in inch lengths, wash and drain it in a sieve or colander. Next, put the rhubarb into a sufficiently large pot, or preserving-pan, with a little water—say a pint of water to ten pounds of rhubarb, and put this on the fire, with the lid on, to boil until dissolved to a pulp, stirring it occasionally; as soon as all the rhubarb is dissolved, add six pounds of moist sugar, and stir the whole continuously on the fire while boiling fast, until reduced to a rath
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No. 109. How to make Gooseberry Jam.
No. 109. How to make Gooseberry Jam.
Pick ten pounds of ripe gooseberries, put them in a covered pot, with a pint of water, and set them on the fire to boil to a pulp, stirring them frequently, and, when they are thoroughly dissolved, add six pounds of sugar, and stir the whole continuously while boiling on the fire, until the jam is reduced to a rather stiff paste; it must then be poured into gallipots, and, when cold, is to be covered with paper, and tied round with string....
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No. 110. Baked Pears.
No. 110. Baked Pears.
Put the pears, standing up side by side in rows, with their stalks uppermost, in an earthenware baking dish; add a sprinkle of moist sugar, a few cloves, and a pint of cider or water, and bake them until they are done. The time for cooking them depends upon their size and kind....
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No. 111. Baked Apples.
No. 111. Baked Apples.
Put the apples on a baking-dish, with a sprinkle of sugar, and a drop of cider or water, and set them in the oven to bake. Baked apples or pears, with bread, form a cheap, wholesome, and proper kind of supper for children....
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No. 112. To make Elder Wine.
No. 112. To make Elder Wine.
Ingredients, two gallons of elderberries, two quarts of damsons, eight pounds of raw sugar, at 4 1 / 2 d. per pound, two gallons of water, two ounces of ginger, one ounce of cloves, and half a pint of fresh yeast. To make this quantity of elder wine, you must have a copper, a tub, a large canvas or loose flannel bag, and a five-gallon barrel. First, crush the elderberries and damsons thoroughly in the pot or copper in which they are to be boiled; then add the water, and keep stirring all togethe
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No. 113. Vegetable Porridge.
No. 113. Vegetable Porridge.
Scrape and peel the following vegetables:—six carrots, six turnips, six onions, three heads of celery, and three parsnips; slice up all these very thinly, and put them into a two-gallon pot, with four ounces of butter, a handful of parsley, ditto of chervil, and a good sprig of thyme, and fill up with water or pot liquor, if you happen to have any; season with pepper and salt, and put the whole to boil very gently on the fire for two hours; at the end of this time the vegetables will be done to
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No. 114. Pumpkin Porridge.
No. 114. Pumpkin Porridge.
I am aware that pumpkins are not generally grown in this country as an article of food for the poorer classes, and more is the pity, for they require but little trouble to rear, and yield an abundance of nutritious and cooling food, at a small cost; the chief reason for the short supply is, I imagine, the want of knowledge for turning the pumpkin to good account as an article of food. I am now about to supply easy instruction to convey that knowledge to whomsoever may stand in need of it. Peel a
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No. 115. Rice-milk for Six Persons.
No. 115. Rice-milk for Six Persons.
Put one pound of Patna rice into a boiling pot with two ounces of butter, two quarts of water, a small bit of cinnamon or lemon-peel, and a little salt; put the lid on, and set the rice to boil very gently indeed close to the hob, until the rice is done quite soft; this will take about one hour and a quarter; then add three pints of skim milk, and after having stirred the rice-milk over the fire for ten minutes longer, it may be sweetened with a little honey or sugar, and will produce an excelle
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No. 116. Knuckle of Veal and Rice.
No. 116. Knuckle of Veal and Rice.
A small knuckle, or scrag-end of neck of veal, is sometimes to be purchased very cheap; I will therefore suppose that you may, once in a way, provide such a thing, and this is the way you should cook it to the best advantage. Put the knuckle of veal into a boiling pot, with a pound of bacon, two pounds of rice, six onions, three carrots cut in pieces, some peppercorns, and salt in moderation on account of the bacon; add three or four quarts of water, and set the whole to stew very gently over a
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No. 117. Irish Stew.
No. 117. Irish Stew.
Inferior parts of any kind of meat make a good Irish stew. Let the meat be cut in pieces the size of an egg, well rubbed all over with pepper and salt, and placed in a good-sized pot or saucepan; add peeled onions in the proportion of six to the pound of meat, and enough water just to cover in the whole. Next, set the stew on the fire to boil very gently for an hour and a-half, then add such quantity of peeled and split potatoes as you may think will suffice for the number of persons about to di
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No. 118. Fish Soup.
No. 118. Fish Soup.
Cod-fish cuttings, Dutch plaice, skate, dabs, haddocks, cod's-heads, cod's-tails, or any fresh-water fish you may happen to catch when fishing, conger eels cut in slices, and almost any kind of fish which may come within reach of your means, are all more or less fit for making a good mess of soup for a meal. First, chop fine some onions, and put them into a pot with enough water to furnish about half a pint for each person to be provided for, and set this on the fire to boil for ten minutes; the
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No. 119. Soused Mackerel.
No. 119. Soused Mackerel.
When mackerel are to be bought at six for a shilling, this kind of fish forms a cheap dinner. On such occasions, the mackerel must be placed heads and tails in an earthen dish or pan, seasoned with chopped onions, black pepper, a pinch of allspice, and salt; add sufficient vinegar and water in equal proportions to cover the fish. Bake in your own oven, if you possess one, or send them to the baker's. Note. —Herrings, sprats, or any other cheap fish, are soused in the same manner....
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No. 120. A Dinner of Red Herrings.
No. 120. A Dinner of Red Herrings.
The cheaper sort of red herrings are always too salty, and unpleasantly strong-flavoured, and are therefore an indifferent kind of food, unless due precaution is taken to soak them in water for an hour before they are cooked. First, soak the red herrings in water for an hour; wipe, and split them down the back; toast or broil them on both sides for two or three minutes, and having placed them on a dish, put a bit of butter and some chopped onion upon each herring; pour a little vinegar over all,
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No. 121. To Fry Fish.
No. 121. To Fry Fish.
For this purpose you must have some kind of fat. Either lard, butter, or dripping fat, would be excellent; but they must be bought, and cost a little money. True; but then, if you can afford yourselves a bit of meat occasionally, by dint of good thrift you should save the fat from the boiled meat, or the dripping from your baked meats, and thus furnish yourselves with fat for frying your fish twice a-week; and let me tell you that by introducing fish as an occasional part of your daily food, you
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No. 122. Salt Fish with Parsnips.
No. 122. Salt Fish with Parsnips.
Salt fish must always be well soaked in plenty of cold water the whole of the night before it is required for the following day's dinner. The salt fish must be put on to boil in plenty of cold water, without any salt, and when thoroughly done, should be well-drained free from any water, and placed on a dish with plenty of well-boiled parsnips. Some sauce may be poured over the fish, which is to be made as follows: viz.—Mix two ounces of butter with three ounces of flour, pepper and salt, a small
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No. 123. Baked Fish.
No. 123. Baked Fish.
Wash and wipe the fish, and lay it, heads and tails, in a baking-dish, the bottom of which has been spread all over with a little butter or dripping, add a little vinegar and water, and, when procurable, some mushroom ketchup. Season with chopped onions and parsley, shake plenty of raspings of bread all over the top of the fish, and bake it in your oven, or send it to the baker's....
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No. 124. Baked Cod's Head.
No. 124. Baked Cod's Head.
First, make some stuffing with one pound of bruised crumb of bread, mixed with six ounces of chopped suet, two eggs, chopped parsley, onions and thyme, and seasoned with pepper and salt. Put this stuffing inside the cod's head, and place it in a baking-dish with two ounces of butter, a gill of vinegar, and a pint and a half of water. Spread a little of the butter all over the cod's head, and then a thick coating of bread-raspings all over it; bake it for an hour in the oven. A few oysters would
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No. 125. Bouillabaisse Soup.
No. 125. Bouillabaisse Soup.
Put the following ingredients into a saucepan to boil on the fire:—four onions and six tomatoes, or red love-apples, cut in thin slices, some thyme and winter savory, a little salad-oil, a wine-glassful of vinegar, pepper and salt, and a pint of water to each person. When the soup has boiled fifteen minutes, throw in your fish, cut in pieces or slices, and, as soon as the fish is done, eat the soup with some crusts of bread or toast in it. All kinds of fish suit this purpose....
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No. 126. To Boil Fish.
No. 126. To Boil Fish.
Put the fish on in sufficient water to cover it, add a small handful of salt, and, providing that the fish is not larger than mackerel, soles, or whiting, it will be cooked by the time that the water boils. Yet it is always best to try whether it requires to boil a little longer, as underdone fish is unwholesome. Boiled fish requires some kind of sauce. Try the following, viz:—...
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No. 127. Parsley Sauce.
No. 127. Parsley Sauce.
Chop a handful of parsley and mix it in a stewpan with two ounces of butter, two ounces of flour, pepper and salt; moisten with half a pint of water and a table-spoonful of vinegar. Stir the parsley-sauce on the fire till it boils, and then pour it over the fish, drained free from water, on its dish....
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No. 128. Anchovy Sauce.
No. 128. Anchovy Sauce.
Mix two ounces of butter with two ounces of flour, in a saucepan. Add a spoonful of essence of anchovy, and half a pint of water. Stir the sauce on the fire till it boils....
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No. 129. Baked Skate.
No. 129. Baked Skate.
Chop three onions, and fry them of a light-brown colour in two ounces of butter, then add half a pint of vinegar, pepper and salt, and allow the whole to boil on the fire for five minutes. Put the skate in a baking dish, pour the sauce over it, and also just enough water to reach to its surface. Strew a thick coating of bread-raspings on the fish, and bake it for an hour and a half at rather moderate heat....
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No. 130. How to Brew your own Beer.
No. 130. How to Brew your own Beer.
The first preparatory step towards brewing is to gather your necessary plant together in proper working order, and thoroughly clean. Your plant or utensils must consist of the following articles, viz.:—A thirty-gallon copper, two cooling-tubs capable of holding each about thirty gallons; a mash-tub of sufficient size to contain fifty-four gallons, and another tub of smaller size, called an underback; a bucket or pail, a wooden hand-bowl, a large wooden funnel, a mash-stirrer, four scraped long s
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No. 131. How to Bake your own Bread.
No. 131. How to Bake your own Bread.
Put a bushel of flour into a trough, or a large pan; with your fist make a deep hole in the centre thereof; put a pint of good fresh yeast into this hollow; add thereto two quarts of warm water, and work in with these as much of the flour as will serve to make a soft smooth kind of batter. Strew this over with just enough flour to hide it; then cover up the trough with its lid, or with a blanket to keep all warm, and when the leaven has risen sufficiently to cause the flour to crack all over its
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No. 132. Yorkshire Pie-clates for Tea.
No. 132. Yorkshire Pie-clates for Tea.
Ingredients, one pound of flour, two ounces of grocer's currants, three gills of milk, and a pinch of baking-powder. Mix the above ingredients together in a pan into a firm, smooth, compact paste. Divide this into eight equal parts, roll each into a ball with the hand previously dipped in flour, then roll them out with a rolling-pin, with a little flour shaken on the table to prevent the paste from sticking, to the size of a tea-saucer, and bake the pie-clates upon a griddle-iron fixed over a cl
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No. 133. Hard Biscuits.
No. 133. Hard Biscuits.
Ingredients, one pound of flour, half a pint of hot milk, a tea-spoonful of salt, a pinch of baking-powder; bake them a quarter of an hour. Mix the above ingredients into a firm paste, well kneaded until it becomes quite tough; then let the paste rest covered over with a cloth for half an hour, after which it is to be divided into eight equal parts, rolled out to the size of tea-saucers, placed upon baking-tins, pricked all over with a fork, and baked in a brisk oven for about fifteen minutes...
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No. 134. Gingerbread Nuts.
No. 134. Gingerbread Nuts.
Ingredients, one pound of flour, half a pint of treacle, two ounces of butter, half an ounce of ground ginger, a pinch of allspice, a tea-spoonful of carbonate of soda, and a pinch of salt. Mix all the above ingredients into a firm, well-kneaded stiff paste, divide this into about twenty-four parts, roll these into shape like walnuts, place them upon greased baking-tins at distances of two inches apart from each other, and bake the gingerbread nuts in a rather brisk oven for about fifteen minute
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No. 135. How to Steam Potatoes.
No. 135. How to Steam Potatoes.
Peel the potatoes thinly, wash them clean, put them in the steamer, over boiling water, which must be kept briskly boiling until the potatoes are thoroughly done, the length of time depending very much on their size. I am aware that it is not in the power of all to possess a potato-steamer, although one may be purchased at Adams & Son's, in the Haymarket, for a few shillings; and therefore I will give you instructions how to boil potatoes....
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No. 136. How to Boil Potatoes.
No. 136. How to Boil Potatoes.
Wash the potatoes clean, and put them on to boil in a saucepan, with cold water just enough to cover them; place the saucepan on the hob, close to the fire, and allow them to remain in that position for a quarter of an hour, by which time the water will have gradually reached to the boiling point; the saucepan should now be allowed to boil until the potatoes are done through, and then pour off the water; put the lid on again with a cloth on the top, place the saucepan close to the fire for about
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No. 137. Baked or Roasted Potatoes.
No. 137. Baked or Roasted Potatoes.
You do not require that I should tell you that when you have no oven you can easily roast your potatoes by placing them on the hobs, bars, and under the fire-grate; and if you are attentive to their being well roasted, by turning them about now and then, so that they may be done all over alike, you need not be deprived of a baked potato for the want of an oven. When the potatoes are roasted, slightly squeeze each separately in a cloth, to make them mealy, then split them open; season them with a
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No. 138. How to Fry Potatoes.
No. 138. How to Fry Potatoes.
Peel, split, and cut the potatoes into slices of equal thickness, say the thickness of two penny pieces; and as they are cut out of hand, let them be dropped into a pan of cold water. When about to fry the potatoes, first drain them on a clean cloth, and dab them all over, in order to absorb all moisture; while this has been going on, you will have made some kind of fat (entirely free from water or gravy, such as lard, for instance) very hot in a frying-pan, and into this drop your prepared pota
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No. 139. How to Fry Potatoes an easier Way.
No. 139. How to Fry Potatoes an easier Way.
When it happens that you have some cold boiled potatoes, this is the way to fry them:—First cut the potatoes in thick slices, and fry them in a frying-pan with butter or dripping, just enough to season them, and as they fry, lift or scrape them from the bottom of the pan with an iron spoon, to prevent them from sticking to the bottom and burning, which, by imparting a bitter taste, would spoil them; when all are fried of a very light brown colour, season with pepper and salt....
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No. 140. How to Mash Potatoes.
No. 140. How to Mash Potatoes.
Either steam or boil the potatoes, as indicated in Nos. 135 and 136 , and immediately after they are done, while steaming hot, put the potatoes into a clean saucepan, and break or mash them by stirring them vigorously with a fork; when all are broken smooth and mealy, add a little hot milk, with a bit of butter, pepper, and salt; work the whole well together for a few minutes, and eat the mashed potatoes while hot....
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No. 141. Baked Mashed Potatoes.
No. 141. Baked Mashed Potatoes.
Prepare the mashed potatoes as shown in the preceding Number , put them in a dish, smooth them over with a knife, put some bits of butter on the top, and set them before the fire, turning them occasionally to brown them equally all round....
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No. 142. Mashed Potatoes with Ling.
No. 142. Mashed Potatoes with Ling.
Ling is a kind of dried salt fish; it is cheaper than the ordinary sort of salted codfish. It should be washed and well soaked in plenty of tepid water for six hours before it is boiled in cold water; when taken out of the pot it should be divided into large flakes, mixed with mashed potatoes, and baked in a dish, as directed in the preceding Number ....
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No. 143. How to Stew Potatoes.
No. 143. How to Stew Potatoes.
First boil the potatoes, and then put a little butter, a chopped onion, half a pint of milk, or water, pepper and salt to season; boil this for ten minutes, then add the potatoes, previously cooked; boil all together for ten minutes, and dish them up....
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No. 144. Buttered Parsnips.
No. 144. Buttered Parsnips.
Scrape or peel the parsnips, and boil them in hot water till they are done quite tender, then drain off all the water, add a bit of butter, some chopped parsley, pepper and salt; shake them together on the fire until all is well mixed....
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No. 145. Buttered Swedish Turnips.
No. 145. Buttered Swedish Turnips.
Swedish turnips are mostly given as food to cattle; true, but there is no good reason why they should not be considered as excellent food for man, for they are sweeter, and yield more substance than the ordinary turnips; let them be peeled, boiled in plenty of water, and when done, mashed with a little milk, butter, pepper, and salt....
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No. 146. How to Cook Spinach.
No. 146. How to Cook Spinach.
Pick it thoroughly, wash the spinach, boil it in plenty of hot water with salt in it, and when it is done, drain it free from all moisture, chop it up, put it in a saucepan with butter, pepper, and salt; stir all together on the fire for five minutes....
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No. 147. Fried Cabbage and Bacon.
No. 147. Fried Cabbage and Bacon.
First, boil the cabbage, and when done and drained free from water, chop it up. Next fry some rashers of bacon, and when done, lay them on a plate before the fire; put the chopped cabbage in the frying-pan, and fry it with the fat from the bacon, then put this on a dish with the rashers upon it....
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No. 148. Peas and Bacon.
No. 148. Peas and Bacon.
Shave off any brown rancid part from the bacon, and put it on to boil in plenty of cold water; when it is nearly done put in the peas with a good bunch of mint, and let all boil together until the peas are done soft; then dish up the peas round the bacon....
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No. 149. Baked or Roasted Onions.
No. 149. Baked or Roasted Onions.
Do not peel the onions, but put them in their natural state to roast on the hobs, turning them round to the fire occasionally, in order that they may be equally roasted all over and through; when they are well done, remove the outer skin, split them open, add a bit of butter, pepper and salt, and a few drops of vinegar....
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No. 150. How to Cook Broad Beans.
No. 150. How to Cook Broad Beans.
Boil the beans in hot water with a bunch of winter savory and some salt, and when done and drained, put them into a saucepan with the chopped savory, butter, a pinch of flour, pepper and salt, and toss all together for a few minutes over the fire....
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No. 151. How to Cook French Beans.
No. 151. How to Cook French Beans.
String the beans and boil them in hot water with salt; when done and drained, put them into a saucepan, with butter, a pinch of flour, chopped parsley, pepper and salt, and stir them gently on the fire for two or three minutes....
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No. 152. How to Cook Vegetable Marrow.
No. 152. How to Cook Vegetable Marrow.
This is a cheap and excellent vegetable; let them be peeled, split them, and remove the seedy part; boil them in hot water with salt, and when done, eat them with a bit of butter, pepper, and salt....
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No. 153. White Haricot Beans.
No. 153. White Haricot Beans.
In France, haricot beans form a principal part in the staple articles of food for the working-classes, and indeed for the entire population; it is much to be desired that some effectual means should be adopted, for the purpose of introducing and encouraging the use of this most excellent vegetable among the people of England as a general article of daily food, more especially in the winter. If this desideratum could be accomplished, its beneficial result would go far to assist in rendering us in
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No. 154. How to Dress Haricot Beans.
No. 154. How to Dress Haricot Beans.
Put a quart of white haricot beans in plenty of cold water in a pan in order that they may soak through the night; the next day drain off the water in which they have soaked, and put them into a pot with three quarts of cold water, a little grease or butter, some pepper and salt, and set them on the fire to boil very gently until they are thoroughly done; this will take about two hours' gentle boiling; when done, the haricot beans are to be drained free from excess of moisture, and put into a sa
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No. 155. Haricot Beans, another Way.
No. 155. Haricot Beans, another Way.
When the haricot beans have been boiled as shown in the preceding Number , chop fine a couple of onions, and fry them in a saucepan with a bit of butter, then add the haricot beans, pepper and salt; stir all together and serve them out to your family....
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No. 156. A Salad of Haricot Beans.
No. 156. A Salad of Haricot Beans.
Well-boiled haricot beans, cold, are made into an excellent salad, as follows:—Put the haricot beans into a bowl, season with chopped parsley, green onions, salad oil, vinegar, pepper and salt, and slices of beet-root. Mix thoroughly....
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No. 157. Lentils.
No. 157. Lentils.
Lentils are a species of vetches much in use in France as a staple article of food in the winter; there are two sorts, those denominated " à la reine ," a small brown flat-looking seed, while the other sort is somewhat larger—of the size of small peas, and flat; both sorts are equally nutritious, and are to be treated in exactly the same way as herein indicated for cooking haricot beans . These, as well as haricot beans, may be boiled with a piece of bacon....
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No. 158. A Relish for Supper.
No. 158. A Relish for Supper.
Prepare some oysters, as shown in No. 54 , and when poured upon the toast in their dish, strew all over their surface equal quantities of bread raspings and grated cheese; hold a red-hot shovel over the top until it becomes slightly coloured, and eat this little delicacy while hot....
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No. 159. How to make an Omelet.
No. 159. How to make an Omelet.
Break three or four eggs into a basin, add a little chopped shalot, and parsley, pepper, and salt; put an ounce of butter in a frying-pan on the fire, and as soon as the butter begins to fry, beat up the eggs, etc., with a fork for two minutes; immediately pour the whole into the frying-pan, and put it on the fire, stirring the eggs with an iron spoon as they become set and the omelet appears nearly done; fold all together in the form of a bolster, and turn it out on to its dish....
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No. 160. Fried Eggs and Bacon.
No. 160. Fried Eggs and Bacon.
First, fry the rashers of bacon, and then break the eggs into the frying-pan without disturbing the yolks, and as soon as these are just set, or half-done, slip them out on to the rashers of bacon which you have already placed in a dish....
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No. 161. Buttered Eggs.
No. 161. Buttered Eggs.
Fry half an ounce of butter in a frying-pan, then break three or four eggs into this; season with chopped parsley, pepper and salt, and again set the pan on the fire for two minutes. At the end of this time the eggs will be sufficiently set to enable you to slip them gently out of the pan upon a plate; and to finish cooking the eggs, it will be necessary to place them or hold them in front of the fire for a couple of minutes longer....
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No. 162. Eggs with Brown Butter.
No. 162. Eggs with Brown Butter.
Cook the eggs as directed in the foregoing Number , and when you have slipped them out on to a dish, put a piece of butter into the frying-pan, and stir it on the fire until it becomes quite brown ( not burnt ); then add two table-spoonfuls of vinegar, pepper, and salt; boil for two minutes, and pour this over the eggs....
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No. 163. Eggs Stewed with Cheese.
No. 163. Eggs Stewed with Cheese.
Fry three eggs in a pan with one ounce of butter, seasoned with pepper and salt, and when the eggs are just set firm at the bottom of the pan, slip them off on to a dish, cover them all over with some very thin slices of cheese, set the dish before the fire to melt the cheese, and then eat this cheap little tit-bit with some toast....
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No. 164. How to make a Welsh Rarebit.
No. 164. How to make a Welsh Rarebit.
First, make a round of hot toast, butter it, and cover it with thin slices of cheese; put it before the fire until the cheese is melted, then season with mustard, pepper, and salt, and eat the rarebit while hot....
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No. 165. Egg-hot.
No. 165. Egg-hot.
Put a pint of beer on the fire to warm, break an egg into a jug, add a table-spoonful of sugar and some grated nutmeg or ginger; beat all together with a fork for three minutes; then add a drop of the beer, stir well together, and pour the remainder of the hot beer to this, and continue pouring the egg-hot out of the warming-pot into the jug for two minutes, when it will be well mixed and ready to drink....
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No. 166. Ginger-pop.
No. 166. Ginger-pop.
Put a very clean pot containing a gallon of water to boil on the fire, and as soon as it begins to boil, add twelve ounces of brown sugar, and one ounce of bruised ginger, and two ounces of cream of tartar; stir well together; pour the whole into an earthen pan, cover it over with a cloth, and let the mash remain in this state until it has become quite cold; then stir in half a gill of fresh yeast; stir all well together until thoroughly mixed, cover the pan over with a cloth, and leave the ging
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No. 167. Plum Broth.
No. 167. Plum Broth.
Boil one quart of any kind of red plums in three pints of water with a piece of cinnamon and four ounces of brown sugar until the plums are entirely dissolved; then rub the whole through a sieve or colander, and give it to the children to eat with bread....
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No. 168. Plum Porridge, Cold.
No. 168. Plum Porridge, Cold.
Boil a quart of red plums in a pint of water, with a bit of cinnamon and four ounces of sugar, until dissolved to a pulp; then rub the whole through a sieve or colander into a large basin, and when this is quite cold, mix in with it about a quart of good milk, and give it to the children to eat with bread for either breakfast or supper....
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No. 169. Stewed Prunes or Pruens.
No. 169. Stewed Prunes or Pruens.
Purchase the cheaper kind of small prunes sold at 4 d. per lb.; put them into a saucepan with a pint of water, a bit of lemon-peel, and two ounces of sugar, and allow them to simmer and stew very gently for about half an hour, and then let them become nearly cold. Boil some rice in a cloth, as directed in No. 92 , and when done and turned out on its dish, pour the prunes over it for the children's dinner. Once in a way, this cheap and wholesome meal would prove a great treat....
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No. 170. A Summer Salad.
No. 170. A Summer Salad.
Rinse and well shake off all moisture from a couple of cos lettuce, cut them up into a bowl or basin, add a few roughly-chopped green onions, half a gill of cream, a table-spoonful of vinegar, pepper and salt to taste. Mix all together....
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No. 171. A Bacon Salad.
No. 171. A Bacon Salad.
Having prepared any kind of salad you may happen to have, such as endive, corn salad, lettuce, celery, mustard and cress, seasoned with beet-root, onions, or shalot; let the salad be cut up into a bowl or basin ready for seasoning in the following manner:—Cut eight ounces of fat bacon into small square pieces the size of a cob-nut, fry these in a frying-pan, and as soon as they are done, pour the whole upon the salad; add two table-spoonfuls of vinegar, pepper and salt to taste. Mix thoroughly..
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No. 172. A Plain Salad.
No. 172. A Plain Salad.
Cos lettuce cut up in a bowl or basin, seasoned with chopped green mint and green onions, a spoonful of moist sugar, vinegar, pepper and salt. Mix thoroughly....
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No. 173. Celery Crab Salad.
No. 173. Celery Crab Salad.
First thoroughly wash and wipe clean, and then cut a stick of celery into a basin; add two ounces of any kind of cheese sliced very thinly, season with a good tea spoonful of made mustard, a table-spoonful of salad oil, ditto of vinegar, with pepper and salt. Mix thoroughly....
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No. 174. How to Mix Mustard.
No. 174. How to Mix Mustard.
Put half an ounce of mustard into a tea-cup, or a small basin, add a little salt; mix thoroughly with just enough boiling water to work the whole into a smooth compact soft paste....
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No. 175. Beef Tea.
No. 175. Beef Tea.
Chop up a pound of lean beef, and put it on to boil in a saucepan with a quart of water, stirring it on the fire occasionally while it boils rather fast, for at least half an hour; at the end of this time the beef tea will have become reduced to a pint; season with salt to taste, strain it through a clean bit of muslin or rag, and give a tea-cupful of it with dry toast to the patient....
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No. 176. Mutton Broth.
No. 176. Mutton Broth.
Chop a pound of scrag end of neck of mutton into small pieces, and put it into a saucepan, with two ounces of barley, and rather better than a quart of water; set the broth to boil gently on the fire, skim it well, season with a little salt, thyme, parsley, and a couple of turnips; the whole to continue gently boiling on the side of the hob for an hour and a-half; at the end of this time serve some of the broth strained through a clean rag into a basin; or, if the patient is allowed it, serve th
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No. 177. Chicken Broth.
No. 177. Chicken Broth.
Draw, singe, and cut a chicken into four quarters; wash these, put them into a clean saucepan with a quart of water, and set the broth to boil on the fire; skim it well, season with two ounces of sago, a small sprig of thyme and parsley, and a little salt. Allow the broth to boil very gently for an hour, and then serve some of it with the sago in a cup, and, if allowed, give the patient the chicken separately....
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No. 178. A Cheaper Kind of Chicken Broth.
No. 178. A Cheaper Kind of Chicken Broth.
In large towns it is easy to purchase sixpenny-worth of fowls' necks, gizzards, and feet, which, prepared as indicated in the foregoing Number , make excellent broth at a fourth part of the cost occasioned by using a fowl for the same purpose....
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No. 179. Veal and Rice Broth.
No. 179. Veal and Rice Broth.
Cut up one pound and a-half of knuckle of veal, and put it on to boil in a saucepan with a quart of water, four ounces of rice, a small sprig of thyme, and a little parsley; season with a few peppercorns and a little salt; boil very gently for two hours....
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No. 180. Meat Panada for Invalids and Infants.
No. 180. Meat Panada for Invalids and Infants.
First, roast whatever kind of meat is intended to be made into panada, and, while it is yet hot, chop up all the lean thereof as fine as possible, and put this with all the gravy that has run from the meat on the plate into a small saucepan with an equal quantity of crumb of bread previously soaked in hot water; season with a little salt (and, if allowed, pepper), stir all together on the fire for ten minutes, and give it in small quantities at a time. This kind of meat panada is well adapted as
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No. 181. How to prepare Sago for Invalids.
No. 181. How to prepare Sago for Invalids.
Put a large table-spoonful of sago into a small saucepan with half a pint of hot water, four lumps of sugar, and, if possible, a small glass of port wine; stir the whole on the fire for a quarter of an hour, and serve it in a tea-cup....
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No. 182. How to prepare Tapioca.
No. 182. How to prepare Tapioca.
This may be prepared in the same manner as sago ; It may also be boiled in beef tea, mutton broth, or chicken broth, and should be stirred while boiling. Arrow-root is to be prepared exactly after the directions given for the preparation of sago and tapioca....
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No. 183. How to make Gruel.
No. 183. How to make Gruel.
Mix a table-spoonful of Robinson's prepared groats or grits with a tea-cupful of cold water, pour this into a saucepan containing a pint of hot water, and stir it on the fire while it boils for ten minutes; strain the gruel through a sieve or colander into a basin, sweeten to taste, add a spoonful of any kind of spirits, or else season the gruel with salt and a bit of butter....
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No. 184. Brown and Polson Gruel.
No. 184. Brown and Polson Gruel.
Brown and Polson's excellent preparation of Indian corn is to be purchased of all grocers throughout the kingdom. Mix a dessert-spoonful of the prepared Indian corn with a wine-glassful of cold water, and pour this into a small saucepan containing half a pint of hot water; stir on the fire for ten minutes, sweeten with moist sugar, flavour with nutmeg or a spoonful of spirits....
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No. 185. Gruel made with Oatmeal.
No. 185. Gruel made with Oatmeal.
In the absence of groats, oatmeal furnishes the means of making excellent gruel. Mix two table-spoonfuls of oatmeal with a gill of cold water; pour this into a saucepan containing a pint of hot water, stir the gruel on the fire while it boils very gently for about a quarter of an hour, then sweeten with moist sugar, or, if preferred, the gruel may be eaten with a little salt and a bit of butter....
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No. 186. How to make Caudle.
No. 186. How to make Caudle.
Mix four ounces of prepared groats or oatmeal with half a pint of cold ale in a basin, pour this into a saucepan containing a quart of boiling ale, or beer, add a few whole allspice, and a little cinnamon, stir the caudle on the fire for about half an hour, and then strain it into a basin or jug; add a glass of any kind of spirits, and sugar to taste....
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No. 187. Rice Gruel, a Remedy for Relaxed Bowels.
No. 187. Rice Gruel, a Remedy for Relaxed Bowels.
Boil very gently eight ounces of rice in a quart of water for about an hour in a saucepan covered with its lid, and placed on the side of the hob; the rice must be so thoroughly done as to present the appearance of the grains being entirely dissolved; a bit of orange-peel or cinnamon should be boiled with the rice, and when quite soft, the gruel is to be sweetened with loaf sugar, and a table-spoonful of brandy added....
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No. 188. How to prepare Arrow-root.
No. 188. How to prepare Arrow-root.
Mix a piled-up dessert-spoonful of arrow-root with half a gill of cold water, and pour this into a small saucepan containing nearly half a pint of boiling water, four lumps of sugar, and a glass of wine; stir the arrow-root while it is boiling on the fire for a few minutes, and then give it to the patient. Observe that it is essential to perfection in the preparation of arrow-root, and, indeed, of all farinaceous kinds of food, that the whole of the ingredients used in the preparation should be
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No. 189. How to make Gruel with Pearl Barley.
No. 189. How to make Gruel with Pearl Barley.
Put four ounces of pearl barley in a saucepan with two quarts of cold water and a small stick of cinnamon, and set the whole to boil very gently by the side of the fire (partly covered with the lid) for two hours; then add the sugar and the wine, boil all together a few minutes longer, and then strain the gruel through a colander into a jug, to be kept in a cool place until required for use; when it can be warmed up in small quantities. As this kind of gruel is a powerful cordial, it is to be bo
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No. 190. Cow-heel Broth.
No. 190. Cow-heel Broth.
Put a cow-heel into a saucepan with three quarts of water, and set it to boil on the fire; skim it well, season with a few peppercorns, a sprig of thyme and parsley, and a dessert-spoonful of salt; boil gently for two hours; at the end of this time the broth will be reduced to half its original quantity; skim off all the grease, and serve the broth with the glutinous part of the heel in it. This kind of broth is both strengthening and healing to the stomach....
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No. 191. How to make Calf's-feet Jelly.
No. 191. How to make Calf's-feet Jelly.
Boil two calf's feet in two quarts of water very gently for at least two hours; at the end of this time the liquid will be boiled down to one half of its original quantity; it is then to be strained into a pan, and left to cool till the next day. Scrape and wash off all grease, dab a clean cloth all over the surface to absorb any remaining grease, put the calf's-foot stock or broth into a very clean saucepan, add three ounces of lump sugar, a bit of lemon-peel, the juice of a lemon, a little bru
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No. 192. How to make Iceland-moss Jelly.
No. 192. How to make Iceland-moss Jelly.
Iceland moss is to be had of all chemists. Put four ounces of Iceland moss to boil in one quart of water, stirring it the whole time it is on the fire; and when it has boiled about three-quarters of an hour, add two ounces of lump sugar and a glass of white wine; strain the jelly through a piece of muslin into a basin, and when it is set firm and cold, let it be given to the patient. This kind of jelly is most beneficial in cases of severe colds, catarrhs, and all pulmonary diseases of the lungs
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No. 193. How to make Blancmange.
No. 193. How to make Blancmange.
Scald, skin, wash, and thoroughly bruise one ounce of sweet almonds with a rolling-pin on a table; put this into a basin with one ounce of lump sugar, and three gills of cold water, and allow the whole to stand and steep for three hours. Next, boil one ounce of shred isinglass, or gelatine, in a gill of water, by stirring it on the fire, while boiling, for ten minutes; pour this to the milk of almonds; strain all through a muslin into a basin, and when the blancmange has become stiff and cold, l
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No. 194. How to make Sick-diet Jelly.
No. 194. How to make Sick-diet Jelly.
Take of sago, tapioca, eringo root, and hartshorn shavings, of each one ounce; and boil the whole in three pints of water until reduced to one pint, stirring all the time; then strain the jelly through a muslin into a basin, and set it aside to become cold. A table-spoonful of this jelly may be given at a time, mixed in broth, milk, chocolate, cocoa, or tea. It is considered to be very strengthening....
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No. 195. How to prepare Isinglass Jelly.
No. 195. How to prepare Isinglass Jelly.
Put one ounce and a-half of isinglass, with two ounces of lump sugar and half a pint of water, into a small stewpan, and stir the whole on the fire while it boils gently for ten minutes; then remove the jelly from the fire, add the juice of three oranges, and the thin pared rind of one orange; stir well together for five minutes, strain through a muslin into a basin, and set the jelly in a cold place to become stiff....
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No. 196. How to make Ground-rice Milk.
No. 196. How to make Ground-rice Milk.
Put a pint of milk with a bit of cinnamon to boil, mix a large table-spoonful of ground rice quite smooth with a tea-cupful of milk, pour this into the boiling milk, stirring quickly all the time in order to render it smooth; add sugar to sweeten, and stir the ground-rice milk on the fire while boiling for ten minutes. Remember, that whenever you are stirring any kind of sauce, gruel, porridge, or thick milk, etc., on the fire, it is most essential that you should bear with some weight on the ed
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No. 197. How to make a Small Batter-pudding.
No. 197. How to make a Small Batter-pudding.
Beat up in a basin an egg with a large table-spoonful of flour, and a grain of salt; add, by degrees, a tea-cupful of milk, working all together vigorously; pour this batter into a ready greased inside of a tea-cup, just large enough to hold it; sprinkle a little flour on the top, place a small square clean rag on it, and then, with the spread-out fingers of the right hand, catch up both cloth and tea-cup, holding them up in order to enable you to gather up the ends of the rag tight in your left
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No. 198. How to make a Tea-cup Bread-pudding.
No. 198. How to make a Tea-cup Bread-pudding.
Bruise a piece of stale crumb of bread the size of an egg, in a basin, add four lumps of sugar and a very little grated nutmeg, pour half a gill of boiling milk upon these, stir all well together until the sugar is melted, then add an egg, beat up the whole thoroughly until well mixed; pour the mixture into a buttered tea-cup, tie it up in a small cloth as directed in the preceding Number , boil the pudding for twenty minutes, at least, and, as soon as done, turn it out on a plate. This, or any
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No. 199. How to make a Tapioca Pudding.
No. 199. How to make a Tapioca Pudding.
Put two table-spoonfuls of tapioca into a basin with four lumps of sugar, a grain of salt, and a lump of sugar rubbed on the rind of a lemon; pour a gill of boiling milk over these ingredients and cover them up with a saucer to steep for ten minutes, then add one egg; beat up all together, and boil the pudding in a buttered tea-cup tied up in a cloth, for nearly half an hour....
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No. 200. How to make an Arrow-root Pudding.
No. 200. How to make an Arrow-root Pudding.
Mix a large dessert-spoonful of arrow-root with the same quantity of bruised sugar, and a tea-cupful of milk, in a small clean saucepan; stir this on the fire until it boils, and keep on stirring it, off the fire, for five minutes, until the heat has subsided; then add an egg, beat up and thoroughly mix it into the batter, and then boil the pudding as shown in the preceding Numbers ....
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No. 201. How to make a Sago Pudding.
No. 201. How to make a Sago Pudding.
Soak two table-spoonfuls of pearl sago with a tea-spoonful of hot milk, in a covered basin, for a quarter of an hour; then add a very little grated nutmeg or lemon-peel, sugar to sweeten, and an egg; beat up all together until thoroughly mixed, and then boil the pudding in a buttered basin or tea-cup, as directed in preceding cases ....
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No. 202. How to make a Ground-rice Pudding.
No. 202. How to make a Ground-rice Pudding.
Mix a large table-spoonful of ground rice with half a pint of milk, six lumps of sugar, and a very little nutmeg; stir this in a saucepan on the fire until it has boiled for five minutes; then mix in an egg, and boil the pudding for twenty-five minutes....
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No. 203. Brown and Polson Tea-cup Pudding for Infants.
No. 203. Brown and Polson Tea-cup Pudding for Infants.
Mix a good dessert-spoonful of Brown and Polson's corn-flour with half a pint of milk, six lumps of sugar, a grain of salt, and a very little grated orange-peel; stir these on the fire to boil for five minutes, then add one egg, beat up until well mixed; pour this batter into a buttered tea-cup, tie it up in a small cloth, boil it for twenty-five minutes, and serve it while hot....
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No. 204. Bran Tea: a Remedy for Colds, etc.
No. 204. Bran Tea: a Remedy for Colds, etc.
Boil a large handful of bran in a quart of water for ten minutes, then strain off the water into a jug, sweeten it with one ounce of gum arabic and a good spoonful of honey; stir all well together, and give this kind of drink in all cases of affections of the chest, such as colds, catarrhs, consumption, etc., and also for the measles....
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No. 205. Orangeade, or Orange Drink.
No. 205. Orangeade, or Orange Drink.
Peel off the rind of one orange very thinly without any of the white pith, and put the rind into a jug, pare off all the white pith from three oranges so as to lay the pulp of the fruit quite bare, cut them in slices, take out all the seeds, or, as they are more generally termed, the pips, as their bitterness would render the drink unpalatable; add one ounce of sugar, or honey, pour a quart of boiling water to these, cover up the jug, and allow the orangeade to stand and steep until quite cold;
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No. 206. How to make Lemonade.
No. 206. How to make Lemonade.
Proceed in all particulars as directed for making orangeade , using, for the purpose, lemons instead of oranges....
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No. 207. Apple-water Drink.
No. 207. Apple-water Drink.
Slice up thinly three or four apples without peeling them, and boil them in a very clean saucepan with a quart of water and a little sugar until the slices of apples are become soft; the apple water must then be strained through a piece of clean muslin, or rag, into a jug. This pleasant beverage should be drunk when cold; it is considered beneficial in aiding to allay scorbutic eruptions....
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No. 208. How to make a Soothing Drink for Coughs.
No. 208. How to make a Soothing Drink for Coughs.
Take of marsh-mallow roots and of liquorice roots each one ounce; of linseed, half an ounce; shave the roots very thinly; put them and the linseed into a clean earthen pot with one quart of hot water, cover with the lid, and set the whole on the hob of the fire to simmer for half an hour or more; then strain the drink into a clean jug, sweeten with honey, and when it has become quite cold, let it be given in small quantities several times in the course of the day. This mucilaginous beverage is m
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No. 209. Linseed Tea.
No. 209. Linseed Tea.
Put a table-spoonful of linseed into a clean earthen pot or pipkin with a quart of water, and a little orange or lemon rind; boil this gently for about ten minutes, and then strain it through muslin into a jug; sweeten with honey or sugar, add the juice of a lemon, stir all together, and give this beverage to allay irritation of the chest and lungs—in the latter case, the lemon juice had better be omitted. Linseed tea in its purest form is an excellent accessory in aiding to relieve such as are
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No. 210. Camomile Tea.
No. 210. Camomile Tea.
Put about thirty flowers into a jug, pour a pint of boiling water upon them, cover up the tea, and when it has stood about ten minutes, pour it off from the flowers into another jug; sweeten with sugar or honey; drink a tea-cupful of it fasting in the morning to strengthen the digestive organs, and restore the liver to healthier action. A tea-cupful of camomile tea, in which is stirred a large dessert-spoonful of moist sugar, and a little grated ginger, is an excellent thing to administer to age
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No. 211. Balm and Burrage Tea.
No. 211. Balm and Burrage Tea.
These, as well as all other medicinal herbs, may easily be cultivated in a corner of your garden, when you are so fortunate as to live in a cottage of your own in the country; they are also to be obtained from all herbalists in large towns. Take of balm and burrage a small handful each, put this into a jug, pour in upon the herbs a quart of boiling water, allow the tea to stand for ten minutes, and then strain it off into another jug, and let it become cold. This cooling drink is recommended as
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No. 212. Sage or Marygold Tea.
No. 212. Sage or Marygold Tea.
Put a dozen sage leaves into a tea-pot, pour boiling water upon them, and, after allowing the tea to stand for five or ten minutes, it may be drunk with sugar and milk, in the same way and instead of the cheaper kinds of teas, which are sold for foreign teas, but which are too often composed of some kind of leaf more or less resembling the real plant, without any of its genuine fragrance, and are, from their spurious and almost poisonous nature, calculated to produce evil to all who consume them
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No. 213. How to Stew Red Cabbages.
No. 213. How to Stew Red Cabbages.
The use of the red cabbage in this country is confined to its being pickled almost raw, and eaten in that detestable and injurious state, whereby its anti-scorbutic powers are annulled. The red cabbage, when merely boiled with bacon, or with a little butter and salt, is both nutritious and beneficial in a medicinal point of view, inasmuch as that it possesses great virtue in all scorbutic and dartrous affections. On the Continent it is customary to administer it in such cases in the form of a sy
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No. 214. How to make Toast Water.
No. 214. How to make Toast Water.
Toast a piece of bread thoroughly browned to its centre without being burnt , put it into a jug, pour boiling water upon it, cover over and allow it to stand and steep until it has cooled; it will then be fit to drink....
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No. 215. How to make Barley Water.
No. 215. How to make Barley Water.
Boil one ounce of barley in a quart of water for twenty minutes; strain through muslin into a jug containing a bit of orange or lemon peel....
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No. 216. How to make Rice Water.
No. 216. How to make Rice Water.
To six ounces of rice add two quarts of water, and two ounces of Valentia raisins; boil these very gently for about half an hour, or rather more; strain off the water into a jug, add about two table-spoonfuls of brandy. Rice water, prepared as above, is recommended in cases of dysentery and diarrhœa....
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No. 217. How to make Treacle Posset.
No. 217. How to make Treacle Posset.
Sweeten a pint of milk with four table-spoonfuls of treacle, boil this for ten minutes; strain it through a rag; drink it while hot, and go to bed well covered with blankets; and your cold will be all the less and you the better for it....
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No. 218. How to make White Wine Whey.
No. 218. How to make White Wine Whey.
Put a pint of milk into a very clean saucepan or skillet, to boil on the fire; then add half a gill of any kind of white wine; allow the milk to boil up, then pour it into a basin, and allow it to stand in a cool place, that the curd may fall to the bottom of the basin; then pour off the whey—which is excellent as an agent to remove a severe cough or cold....
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No. 219. How to make a Cordial for Colds.
No. 219. How to make a Cordial for Colds.
First, prepare a quart of the juice of black currants, by bruising and boiling them for twenty minutes, and then straining off the juice with great pressure through a sieve into a basin. Next, boil four ounces of linseed in a quart of water until reduced to one-third of its original quantity, taking care that it does not boil fast, and, when done, strain the liquid into a very clean saucepan; add the currant juice, two pounds of moist sugar, and half an ounce of citric acid, or one pint of lemon
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No. 220. How to make a Stringent Gargle.
No. 220. How to make a Stringent Gargle.
Put the following ingredients into a very clean earthen pipkin:—Twenty sage leaves, a handful of red rose leaves, and a pint of water; boil these for twenty minutes, then add a gill of vinegar, and two table-spoonfuls of honey; boil again for ten minutes, and strain the gargle through a muslin rag, to be used when cold....
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No. 221. A Simple Remedy against Wind on the Stomach.
No. 221. A Simple Remedy against Wind on the Stomach.
A few drops (say four) of essence of peppermint on a lump of sugar....
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No. 222. A Cure for a Hard Dry Cough.
No. 222. A Cure for a Hard Dry Cough.
Take of each one table-spoonful—spermaceti grated, honey, and peppermint water; mix all together with the yolks of two eggs in a gallipot. A tea-spoonful to be taken on the tongue, and allowed to be swallowed slowly as it dissolves....
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No. 223. A Cooling Drink.
No. 223. A Cooling Drink.
To half an ounce of cream of tartar, add one ounce of loaf sugar, and a bit of orange or lemon peel; put these into a jug, pour upon them a quart of boiling water; stir all together, and allow the beverage to become cold....
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No. 224. Hop Tea.
No. 224. Hop Tea.
Pour a quart of boiling water upon half an ounce of hops, cover this over, and allow the infusion to stand for fifteen minutes; the tea must then be strained of into another jug. A small tea-cupful may be drunk fasting in the morning, which will create an appetite, and also strengthen the digestive organs....
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No. 225. Lime-flower Tea.
No. 225. Lime-flower Tea.
To half an ounce of lime-flowers, placed in a tea-pot or jug, pour a pint of boiling water, and when the infusion has stood for ten minutes, sweeten with honey or sugar, and drink the tea hot, to assuage the pains in the stomach and chest, arising from indigestion. This beverage may also be successfully administered in attacks of hysteria....
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No. 226. Hyssop Tea: a Remedy for Worms.
No. 226. Hyssop Tea: a Remedy for Worms.
To a quarter of an ounce of dried hyssop flowers, pour one pint of boiling water; allow the tea to infuse for ten minutes, pour it off, sweeten with honey, and take a wine-glassful three times in the course of the day; this will prove an effectual cure when children are troubled with worms....
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No. 227. Iceland-moss Jelly.
No. 227. Iceland-moss Jelly.
Boil four ounces of Iceland moss in one quart of water very slowly for one hour, then add the juice of two lemons and a bit of rind, four ounces of sugar, and a gill of sherry; boil up, and remove the scum from the surface; strain the jelly through a muslin bag into a basin, and set it aside to become cold; in which state it may be eaten, but it is far more efficacious in its beneficial results when taken warm. The use of Iceland moss jelly is strongly recommended in cases of consumption, and in
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No. 228. Antispasmodic Tea.
No. 228. Antispasmodic Tea.
Infuse two-pennyworth of hay saffron (sold at all chemists') in a gill of boiling water in a tea-cup for ten minutes; add a dessert-spoonful of brandy, and sugar to sweeten, and drink the tea hot. This powerful yet harmless remedy will quickly relieve you from spasmodic pains occasioned by indigestion....
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No. 229. Dandelion Tea.
No. 229. Dandelion Tea.
Infuse one ounce of dandelion in a jug with a pint of boiling water for fifteen minutes; sweeten with brown sugar or honey, and drink several tea-cupfuls during the day. The use of this tea is recommended as a safe remedy in all bilious affections; it is also an excellent beverage for persons afflicted with dropsy....
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No. 230. Refreshing Drink for Sore Throat attended with Fever.
No. 230. Refreshing Drink for Sore Throat attended with Fever.
Boil two ounces of barberries with half an ounce of violets in a quart of water for ten minutes; sweeten with honey, strain off into a jug, and drink several glasses during the day....
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No. 231. A Cure for Sprains.
No. 231. A Cure for Sprains.
Bruise thoroughly a handful of sage-leaves, and boil them in a gill of vinegar for ten minutes, or until reduced to half the original quantity; apply this in a folded rag to the part affected, and tie it on securely with a bandage....
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No. 232. A Cure for Chilblains.
No. 232. A Cure for Chilblains.
The pulp of a baked turnip beat up in a tea-cup with a table-spoonful of salad oil, ditto of mustard, and ditto of scraped horse-radish; apply this mixture to the chilblains, and tie it on with a piece of rag....
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No. 233. A Cure for Burns or Scalds.
No. 233. A Cure for Burns or Scalds.
Thoroughly bruise a raw onion and a potato into a pulp, by scraping or beating them with a rolling-pin; mix this pulp with a good table-spoonful of salad oil, and apply it to the naked burn or scald; secure it on the part with a linen bandage....
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No. 234. A Cure for Cold in the Head.
No. 234. A Cure for Cold in the Head.
Thirty drops of camphorated sal volatile in a small wine-glassful of hot water, taken several times in the course of the day....
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No. 235. A Cure for the Sting of Wasps or Bees.
No. 235. A Cure for the Sting of Wasps or Bees.
Bruise the leaf of the poppy, and apply it to the part affected....
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No. 236. A Cure for Toothache.
No. 236. A Cure for Toothache.
Roll a small bit of cotton wadding into a ball the size of a pea, dip this in a very few drops of camphorated chloroform, and with it fill the hollow part of the decayed tooth....
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No. 237. How to make Coffee.
No. 237. How to make Coffee.
Mix one ounce of ground coffee in a clean pot with a pint of cold water, stir this on the fire till it boils, then throw in a very little more cold water, and after allowing the coffee to boil up twice more, set it aside to settle, and become clear and bright. The dregs saved from twice making, added to half the quantity of fresh coffee, will do for the children. It is best to make your coffee over-night, as it has then plenty of time to settle. If, as I recommend, you grind your coffee at home,
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No. 238. How to Prepare Cocoa Nibs.
No. 238. How to Prepare Cocoa Nibs.
Boil gently two ounces of cocoa nibs in three pints of water for two hours and a-half, without allowing it to reduce more than one-third; that is, the three pints should be boiled down to one quart. When sufficiently boiled, strain the cocoa from the nibs, mix it with equal proportions of milk, and sweeten with sugar. Two ounces of cocoa nibs cost a penny three-farthings, one quart of skim milk twopence (in the country one penny), two ounces of moist sugar three-farthings; thus, for about fourpe
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No. 239. How to Prepare a Large Quantity of Good Soup for the Poor.
No. 239. How to Prepare a Large Quantity of Good Soup for the Poor.
It is customary with most large families, while living in the country, to kill at least some portion of the meat consumed in their households; and without supposing for a moment that any portion of this is ever wasted, I may be allowed to suggest that certain parts, such as sheep's heads, plucks, shanks, and scrag-ends, might very well be spared towards making a good mess of soup for the poor. The bones left from cooked joints, first baked in a brisk oven for a quarter of an hour, and afterwards
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No. 240. Another Method for making Economical Soup.
No. 240. Another Method for making Economical Soup.
In households where large joints of salt beef, or pork, are cooked almost daily for the family, the liquor in which they have been boiled should be saved, all grease removed therefrom, and put into the copper with a plentiful supply of carrots, parsnips, celery, and onions, all cut in small pieces, the whole boiled and well skimmed till the vegetables are done; the soup is then to be thickened with either oatmeal, peasemeal, or Indian corn meal, seasoned with pepper and ground allspice, and stir
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No. 241. How to make Fish Soup in Large Quantities for Distribution to the Poor.
No. 241. How to make Fish Soup in Large Quantities for Distribution to the Poor.
This kind of soup, it will be easily understood, is applicable only on the sea-coast, and wherever fish is to be had very cheap. Chop fine a dozen onions, some thyme, and winter savory, and put these into a copper, or some large pot, with about six gallons of water, one pound of butter, pepper and salt enough to season; allow the whole to boil for ten minutes, then thicken the broth with about four pounds of oatmeal, peasemeal, or flour; stir the soup continuously until it boils, and then throw
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PATENT CORN FLOUR
PATENT CORN FLOUR
Being first of the kind manufactured in the United Kingdom and France, it is in both Countries not only THE ORIGINAL, but is indisputably the Only article of the kind, which by its own merit, and the simple publicity of its uses, has been adopted by the best families as an invariable table delicacy. It is prepared by a process to which long experience has given the greatest perfection, and from grain carefully selected from the choicest European crops; these advantages are so appreciable, that i
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