NYPL RESEARCH LIBRARIES
V 3433 07736264 2
MICR ILMED
.
.
TIT-BITS;
OR,
HOW TO PREPARE A NICE DISH AT
A MODERATE EXPENSE.
BY
MRS. S. G. KNIGHT.
BOSTON:
CROSBY AND NICHOLS.
NEW YORK: 0. S. FELT.
1864.
THE NEW YOEI
PUBLIC
T TT~> T).
ARY
89739B
ASTOR, LENOX AND
-EN FOUNDATIONS-
B 1940 L
Entered, according to Act of Congress, in the year 1864, by
CROSBY & NICHOLS,
In the Clerk's Office of the District Court of the District of Massachusetts.
ELECTROTYPED AT THE
BOSTON STEREOTYPE FOUNDRY,
No. It Spring Lane.
CONTENTS.
PART PAGE
FIRST. MEATS, 7
SECOND. FISH, SOUPS, &c., 19
THIRD. PICKLES, KETCHUPS, &c., 29
FOURTH. BREAD, CORN CAKES, &C., 34
FIFTH. PUDDINGS, 45
SIXTH. PASTRY, 61
SEVENTH. CAKE, 68
EIGHTH. PRESERVES, JELLIES, &c., 87
NINTH. SAUCES, .99
TENTH. MISCELLANEOUS, ... .103
INTRODUCTION
IN presenting this book to the public the compiler
wishes it to be understood that it is not designed to
supersede any of the valuable " Cook Books " already
in the market, but as an accompaniment to them ;
being intended to fill a place which is not yet filled.
The universal cry among the less wealthy classes
is, " We can do nothing with Cook Books, the receipts
are so extravagant ! y
For the last twenty years the writer has been col-
lecting receipts for her own private use.
Many of these were so valuable, combining economy
with excellence, she was constantly giving them to her
friends. One lady remarked that one single receipt
given her was worth five dollars to her.
A year or two since a friend suggested that these
receipts should be given to the public, and that as
many new ones as possible should be gleaned from
private sources and added to those already in pos-
session.
A large majority of cake receipts are for common
6 INTRODUCTION.
use, and made by cup measure, to avoid the trouble
of weighing.
A small space is given to meats, it being deemed
unnecessary to fill the book with receipts for plain
cooking, which it is to be supposed all housekeepers
are familiar with, and thereby make it a more costly
one. Two of the receipts are from the Washington
family in Virginia ; a number from the private manu-
script of a deceased relative, collected with great care ;
but the large majority are from the stray leaves of
friends, who love a nice dish, and have found a way
to prepare it, without spending all their substance in
riotous living.
TIT-BITS
PART FIRST,
MEATS. BEEF.
To Select Beef.
Nice beef may be known by its color ; the fat will be
of oily smoothness, and incline to white, rather than
yellow, while the lean will be of an open grain, bright
red. Yellow fat is a sure sign of an inferior quality.
Spiced Beefl
Cover a round of beef, weighing about sixteen pounds,
with a pound of salt, and turn it every day for a week.
At the end of that time, wash it in cold water, rub it
well with two ounces of black pepper and quarter of an
ounce of mace.
Fry three or four onions sliced, add a few cloves, then
put in the meat, cover it with water, and bake in a stone-
covered stewing pan for five hours.
To be eaten cold, for breakfast or supper.
Beef Steak (Ste^ved).
Take a steak a little more than an inch thick, fry it to
a light brown, with two or three sliced onions. After it
(7)
8 MEATS.
is fried, put it in a stewpan, with a turnip cut up small,
and carrot also, if you fancy, a little celery, salt, and
pepper ; cover it with water, and stew gently for two
hours. It is said to be very delicious.
Beef" Heart.
"Wash it carefully, and stuff it nicely ; roast or bake
it, and serve with the gravy, which should be thickened
with some of the stuffing. It is very nice hashed, with a
little port wine added.
-AJLamocle
Make a stuffing of rich herbs, spice, suet, and stuff
the beef with it ; one and a half bottles of port or
claret wine, according to the size of the beef, and five
quarts of water. Do not let it boil, but simmer until
it is done.
Bouilli.
To a tender piece of beef, about ten pounds, put three
pints of water, a little pepper, salt, and an onion. Boil
the beef gently for three or four hours ; the beef should
be turned, and the water renewed as it boils away.
Crumbs of bread should be put in to thicken the gravy.
About half an hour before it is to be taken up*, the
fat should be carefully skimmed off, then a little cabbage,
carrots, turnips, and celery, cut small, are to be put in,
and boiled till quite tender.
Beeft
The brisket is the best. A piece of eight pounds will
require four hours slow boiling. Put it into cold water,
and take off the scum as it rises ; the slower it boils the
MEATS. 9
better. The liquor which the beef is boiled in is very
nice for gravies and soups, and should be saved for that
purpose.
Boileau..
Take a piece of beef, weighing six or eight pounds ;
have the bone taken out, then rub it well with a mixture
composed of ground cloves, allspice, black pepper, sweet
marjoram, and salt, one spoonful of each, rubbed fine.
After the mixture is well rubbed in, roll it up tightly
and tie it ; put it into a pot half full of water, with three
or four potatoes, a carrot, two turnips, if small, and two
onions, and let it stew for six hours.
Beef Stew.
Take a pound and a half of nice beef, and cut it into
small pieces.
Place in the bottom of your saucepan a layer of sliced
potatoes, a few slices of onion, a pinch of pepper, one of
salt ; then a layer of meat, another layer of potatoes,
onions, salt, and pepper, with a layer of meat, and con-
tinue in this way till you have disposed of all of your
meat ; let the top layer be of potatoes, onions, and season-
ing. Cover all with water, and let it stew for an hour
and a half.
Beef" Tongue.
If it is corned, it should be soaked for twenty-four
hours before boiling.
It will require from three to four hours, according to
size. The skin should always be removed as soon as it
is taken from the pot. An economical method is to lay
the tongue, as soon as the skin is removed, in a jar,
10 MEATS.
coiled up, with the tip outside the root, and a weight
upon it. When it is cold, loosen the sides, with a knife,
and turn it out. The slices being cut horizontally all
round, the fat and lean will go together.
StuiTed Beefsteak.
Take a rump steak about an inch thick. Make a stuff-
ing of bread, herbs, &c., and spread it over the steak.
Roll it up, and with a needle and coarse thread sew it
together. Lay it in an iron pot on one or two wooden
skewers, and put in water just sufficient to cover it. Let
it stew slowly for two hours ; longer if the beef is tough ;
serve it in a dish with the gravy turned over it. To be
carved crosswise, in slices, through beef and stuffing.
Take a shin of beef from the hind quarter, saw it into
four pieces, put it in a pot, and boil it until the meat
and gristle drop from the bones ; chop the meat very fine,
put it in a dish, and season it with a little salt, pepper,
clove, and sage, to your taste ; pour in the liquor, in which
the meat was boiled, and place it away to harden.
Cut in slices and eaten cold.
PORK.
To Select Pork.
In fresh pork the flesh is firm, smooth, a clear color,
and the fat set. Dairy fed pork bears the palm over all
others. In young pork, the lean, when pinched, will break.
Excellent bacon may be known by the lean being ten-
der and of a bright color, the fat firm and white, yet
MEATS. 11
bearing a pale rose tinge, the rind thin, and the lean
tender to the touch. Rusty bacon has yellow streaks in
it. The test of a sweet ham is to pass a sharp knife to
the bone, and when drawn out smell it ; if the knife is
daubed greasy, and the scent disagreeable, it is bad.
Ooimed Pork.
It should be soaked a few hours before boiling, then
well washed and scraped, and put into a fresh water. It
must not be boiled fast, but put into cold water, and
gradually warmed through ; skim frequently while boiling.
A leg or shoulder, weighing seven or eight pounds,
should boil slowly for four hours. When taken up it
must be skinned carefully, though some prefer the skin
remaining on, as it loses much of the juice by skinning.
It is very nice cold.
\
To Fricassee Pork.
Cut a small sparerib or chine of pork into pieces,
cover with water and stew until tender ; remove the
meat, and flavor the gravy with salt, pepper, and thicken
with a little flour. Serve in a deep dish, in the gravy,
and garnish the dish with rice.
Pork Pie.
Prepare your pork as above, or take any nice bits of
cold roast pork. Line a deep dish with paste, fill in with
the meat, pour the gravy over it, and cover all with the
paste ; make a small hole in the middle of the paste, and
bake until nicely browned.
Feet.
Boil four pig's feet until the bones drop out. Draw
out the long bone and place them in a dish to cool.
12 MEATS.
Split each foot, take the liquor in which it is boiled, add
the juice of a lemon and some salt, and turn over the
feet. They may be dipped in batter, and fried in salt
pork.
Head.
Have the head nicely cleaned, and boil it till very ten-
der. Chop it very fine, and season with salt, pepper,
sage, and a little clove, while hot. Put in a deep dish,
and cover with a plate that is smaller than the dish, that
it may rest on the meat. Place on the plate a very heavy
weight, and let it stand for twenty-four hours. This
makes the famous " Pig's Head Cheese."
VEAL.
To Select Veal.
When the kidney is well surrounded with fat, you
may be sure the meat is of good quality. Always
choose that which is whitest and fattest.
If the vein in the shoulder, which is very perceptible,
is a bright red or blue, it is a sure sign that the meat
is fresh.
Knuckle of* "Veal
Break the bone in two or three places, put to it five
pints of water, some sweet herbs, whole black peppers, a
little salt and mace.
When the meat is done, take it out with the herbs and
spices, and thicken the liquor with a little flour, and boil
it up well ; then put back the meat, add two glasses of
Madeira wine, and the juice of a lemon. Let it come
MEATS. 13
to a boil, but be careful that it does not burn. It is
much more apt to after the flour is added.
To I^oast a billet of* Veal.
Make a stuffing of a little beef suet, chopped fine, the
same quantity of bread crumbs, a little sweet marjoram,
the rind of two lemons, grated, a table spoonful of grated
horseradish, a little pepper and salt ; if you please, add
the yolks of two hard boiled eggs, cut up fine.
Introduce the stuffing through the fillet, secure it with
skewers and twine ; baste it well while it is roasting, and
make a gravy of the drippings, thickened with flour.
"Veal
Take two or three fresh sweetbreads, parboil them for
a few minutes, then take them from the hot water, and
put them into cold. Take some bread crumbs, and add
the yolks of two eggs, well beaten, to the crumbs.
When the sweetbreads are perfectly cold, place them
on a skewer, and roll them in the prepared crumbs, lay
them in a stew-pan with a small bit of butter and a lit-
tle veal gravy, and cook them a nice brown.
Take the gravy in which they are cooked, add the
juice of a lemon, a little salt and pepper ; toast some
slices of bread, dip them into the gravy, and lay the
sweetbreads on.
HCead.
Let the butcher split the head in halves. Take out
the eyes and the snout bone ; then lay it in cold water, to
soak two hours before boiling ; take out the brains, and
wash them well in several waters, then lay them in cold
water. Put the head together, and lay it in a good sized
14 MEATS.
pot, cover it with cold water, and throw in a table
spoonful of salt. Let it boil slowly for two hours and a
half, or three hours, according to size.
When it has boiled a little more than an hour, take
some of the liquor, about a quart, and put into a stew-
pan for the gravy ; add to this liquor some salt, pepper,
a little parsley chopped fine, a table spoonful of lemon
pickle, and put over the fire to boil.
Beat up an egg lightly, with two table spoonfuls of
flour, then remove carefully the skin from the brains,
and beat them up with the egg ^nd flour. When well
beaten, thicken the gravy with it, and stew about ten
minutes.
Calf s Live*-,
Cut the liver into small slices, about three inches
square. ^Into your sauce-pan place two onions, sliced
fine, a ta.ble spoonful of sage, one of summer savory,
a little pepper and salt ; then add your liver, and cover
with water, and let it stew for two hours. Just be-
fore you serve it, dredge on a little flour, and add a
table spoonful of butter.
Broth.
Pick and wash a tea cup of rice, and put into your
dinner pot ; cut up three or four small onions, and add
to the rice ; next, add your meat, which should be cut
in pieces of about a quarter of a pound each ; let the
whole be covered with water from two to three inches
above the meat. When it has boiled an hour, add a
few small turnips and carrots, sliced, with a table spoon-
ful of salt ; a little before it is served add some parsley.
This is a favorite broth with many people. It is very
MEATS. 15
nice without the carrots. Some prefer it thickened with
flour instead of rice.
!Rag-oTit of Oolcl
Cut the veal into slices ; put a large piece of butter
into a frying-pan, and as soon as it is hot, dredge the
meat well with flour, and fry a nice brown. Remove the
meat, and put into the pan as much of your cold gravy as
you think proper, season with pepper and salt, and a
wine glass of tomato ketchup ; then cut a few slices of
cold ham, lay into the gravy, and add your slices of veal.
It must be sent to the table hot.
To Dress Oalf s Head lilce Turtle.
Let them boil an hour and a half, with salt in the
water ; tie the brains in a cloth bag, and boil half an hour ;
when all is done, take out the bones and cut up in pieces.
Add to your liquor a litt" sweet marjoram, a nutmeg,
grated, clove, mace, and pepper, to taste, half a pint of
ketchup, half a pound of butter, and a pint of claret, or
port wine ; then put in the meat, and boil a few minutes,
and it is done.
Salem Forced IMeat Balls.
Take a piece of veal and an equal quantity of salt
pork, chop them together fine ; pound two hard crackers,
and add to it a little salt, sweet marjoram, pepper, and
nutmeg ; mix together well ; flour the hands, and roll
into little balls ; fry them in butter. Very nice, if added
to the mock turtle soup.
Oalfs Liver.
Put the heart and harslet on to cook in just water
enough to cover them. Put the liver, in the mean time,
16 MEATS.
in cold water, with a little vinegar and salt ; slice up two
onions, and boil with the heart and harslet for half an
hour, skim it well, then strain off the liquor. Put a
little summer savory, with a fresh sliced lemon in the
bottom of the stew-pan, and on this place the liver,
(which must be cut into square pieces, of about three
inches square), pour over it the gravy made by the
heart and harslet, put in about a dozen allspice, six or
eight cloves ; let it simmer slowly, tightly covered, for an
hour and a half, then pour off the gravy and mix with it
a large spoonful of flour ; when smooth, stir it into the
gravy, pour it into the sauce-pan, add a wine glass of
tomato or mushroom ketchup, let it simmer for live
minutes. Take up the liver, pour over it part of the
gravy, and the remainder put into your gravy boat.
This is a very nice dish if carefully prepared.
MUTTON AND LAMB.
The best mutton is of a fine grain, the fat firm and
white.
Lamb should be eaten very fresh. In the fore quarter,
the vein in the neck being any other color than blue,
betrays it to be stale.
Siionlcler of" M/utton.
Take out the bone, and fill the space with a stuffing
made of bread crumbs, salt pork, chopped fine, pepper,
salt, and sage, or sweet marjoram. A shoulder, weigh-
ing eight pounds, requires an hour and a half, good
fire.
MEATS. 17
M/ntton a la "Venison.
Take a fat loin, remove the kidney, and let it hang a
week, if the weather permits. Two days before dressing
it for cooking, take ground allspice, clove, and pepper,
mix them, arid rub into the meat a table spoonful of each
twice a day for two days. Before cooking, wash it off,
and roast as a leg. To preserve the fat and keep it in,
make a paste of flour and water, and spread thickly over
the meat. Over this tie a double sheet of coarse paper,
well buttered. About a quarter of an hour before it is
done remove the paper and paste, return to the oven and
baste, and dredge with flour. It is equal to venison.
Mutton Kidneys.
Take half a dozen fine mutton kidneys, clear them
of fat and skin, and cut them into thin slices, powder
them immediately with sweet herbs in fine powder, a
little cayenne and salt.
Put into a stew-pan two ounces of clarified butter or
fresh lard ; put in the slices of kidney, and fry them
nicely ; dredge a little flour over them, and moisten with
lemon juice, and in five minutes they will be done ; lay
them on a hot dish, around which are slices of fried
bread.
Pour into the gravy two glasses of white wine, give it
a boil, pour over the kidneys, and serve hot.
of M!iitton.
Make a nice stuffing of finely-chopped beef suet, bread
crumbs, an onion chopped finely, pepper, salt, and a little
ground clove. Make incisions in the leg, and stuff it
well ; tie a little bundle of basil and parsley together,
lay in the bottom of the dinner pot, and on it place the
2
18 MEATS.
mutton ; just cover with water, and stew slowly. Two
hours steady cooking will be all that is required ; when
tender, take out the mutton and add to the liquor a large
spoonful of flour, made smooth with a little water, stir it
well, and in five minutes take it off and strain it ; pour it
back into the pot, and add a wine glass of ketchup, and
lay the mutton in till it is served.
of
Boil it in water to cover it ; when half done add two
cups of milk to the water, with a large spoonful of salt.
It should be served with spinach and caper sauce. It
will cook in an hour and a quarter, or half, according to
size.
To ITiry Lainl> Steaks.
Dip each piece into well-beaten egg, cover with
bread crumbs or corn meal, and fry in butter or new
lard. Mashed potatoes and boiled rice are a necessary
accompaniment. It is very nice to thicken the gravy
with flour and butter, adding a little lemon juice, and
pour it hot upon the steaks, and place the rice in spoon-
fuls around thejiish to garnish it.
FISH, FOWL, SOUPS, EGGS, &c. 19
PART SECOND.
FISH, FOWL, SOUPS, EGGS, &c.
Wash them very clean ; make a stuffing of bits of
salt pork, pounded biscuit, thyme, or summer savory, a
little salt, and one or two eggs. Stuff the breasts suffi-
ciently to make them look plump, lay them in a stew-pan
or pot, cover them with water, add a little thyme, and
half a pint of red wine.
If young, two and a half hours moderate stewing is
sufficient ; if old, three or four hours. Add more season-
ing before you take them off, if required.
Put into your kettle about half a pound of good butter ;
make it quite hot, and after cutting your fish in small
square pieces, of three or four inches in size, flour them
and fry them brown ; take them out, and place in a deep
dish, in a warm, not hot, oven. Add to the butter two
double handfuls of chopped onions, fry your onions brown,
some sweet herbs, shred fine, three table spoonfuls of
ketchup, half a pint of red wine, a piece of butter the
size of an egg, with pepper and salt to taste ; a tea spoon-
ful of clove, the same of mace. If your gravy is too
thick, add a little boiling water ; if too thin, a small piece
20 FISH, FOWL, SOUPS, EGGS, &c.
more butter and a little flour. When sufficiently boiled,
pour over the fish and serve.
lEIoilecl
Prepare your turkey as for roasting ; put it in a cloth,
and boil it slowly, if from, eight to nine pounds, an hour
and a half. Throw into the water a few cloves, a little
black pepper, sweet marjoram, and salt. It is to be
served with oysters.
Skim the turkey well while boiling, or it will not be
white.
Oyster Sauce for Tnrlceys, <&-o.
Strain fifty oysters, put the juice into a sauce-pan, add
one pint of new milk, let it simmer, and skim off* any
froth which may rise ; then rub a large spoonful of flour
and two of butter together ; stir this into the liquor ; add
a little salt and pepper. Let it simmer five minutes,
but do not add your oysters till just as they are to be
sent to the table, as if they are too much cooked they are
hard.
Fried
Place in your fry-kettle half a dozen slices of fat pork ;
fry to a brown, then remove them to a deep dish ;
add to the fat three table spoonfuls of fresh lard ; when
boiling hot, put in your halibut, which should be cut in
pieces about three inches square, and dipped in sifted
meal ; sprinkle over it a little salt ; fry a good brown.
After the fish is all fried (it may be necessary to add
more lard if it is a large one), put it in the dish with the
slices of pork, pour the boiling fat over it, and add one
table spoonful of boiling water ; cover with a plate tightly,
and stand in the oven for twenty minutes.
FISH, FOWL, SOUPS, EGGS, &c. 21
Boiled ITo^vl ox-
They should be cleaned and stuffed as for roasting. A
young fowl requires an hour ; if tough and old, three
hours. A chicken will boil in three quarters of an hour.
They may be served with oyster, caper, or egg sauce.
" Sauce.
Boil a pound of beef in water enough to cover it, with
a slice of toasted bread. When boiled, remove it from
the water, and add four or five anchovies, and a glass of
claret wine, with a little clove ; boil up, and strain into
your tureen boiling hot.
Baltimore Tvurlce^r.
Take out the breastbone, and cut off the legs, not the
thigh part, of a small, fat turkey. Clean it thoroughly,
and fill the inside with oysters sew it up, lay in a floured
eloth, place it in cold water, and boil one hour and a
half, very slowly ; take it out, lay on a dish, and draw
out the thread w r ith which the turkey was sewed. Make
a jelly of calf's feet, without sugar, but flavored with
lemon and wine ; when cool, but not cold, pour over the
turkey, and set it aside to jelly.
Serve with celery.
I?ea
Soak a quart of split peas over night. In the morning
add to them, a gallon of water, in which a piece of beef
or mutton has been boiled the day previous, and strained,
and let them boil slowly for four hours, with the addition
of half a pound of salt pork. Strain through a sieve
before serving, and season with salt and pepper to your
taste.
22 FISH, FOWL, SOUPS, EGGS, &c.
Oysters, JTa.ii.cy
Toast a few slices of bread, and butter them ; lay them
in a shallow dish ; put on the liquor of the oysters to
heat, add salt and pepper, and just before it boils add
the oysters ; let them boil up once, and pour over the
bread.
Hoasit
When cleaned and ready for roasting, fill the bird with
a stuffing of bread crumbs, a spoonful of butter, a little
salt and nutmeg, and three oysters to each bird (some
prefer chopped apple). They must be well basted with
melted butter, and -require thirty minutes careful cook-
ing. In the autumn they are best, and should be full
grown.
*
Roast Duck.
Prepare your duck for roasting, and use the following
stuffing : Chop fine, and throw into cold water, three
good sized onions, one large spoonful of sage, two of
bread crumbs, a piece of butter the size of a walnut, a
little salt and pepper, and the onions drained. Mix well
together, and stuff the duck.
An hour is enough for an ordinary sized duck. The
gravy is made by straining the drippings ; skim off the
fat, then stir in a large spoonful of browned flour, a tea
spoonful of mixed mustard, a wine glass of claret. Sim-
mer for ten minutes.
ITorceiiieat Balls.
Take one pound of tender lean beef, and half a pound
of nice beef suet, chopped very finely, the crumbs of a
stale loaf of bread, soaked in cold water for a few ino-
FISH, FOWL, SOUPS, EGGS, &c. 23
merits, and squeezed very dry, the grated rind and juice
of a lemon, half a tea spoonful of ginger, the same of salt
and summer savory, with a little cayenne. Mix well
together, and add the yolks of three eggs, well beaten.
Divide in halves ; put one half in a stew-pan, with a
wine glass of ketchup ; stew half an hour. The other
half make into balls, the size of a walnut, and fry brown.
Place round the dish in which the stew is served.
Cream. Baked Trout.
Clean the trout, put in pepper and salt, and close them.
Place the fish in the pan, with just cream enough to
cover the fins, and bake fifteen minutes.
Tomato
Put on a piece of beef, mutton, or lamb, to boil ; skim
off all the fat before seasoning, then add two sliced
.onions, a little pepper and salt, two cloves, and about a
dozen tomatoes ; boil three hours, then add a little thick-
ening of flour. If the tomatoes are very sour, add a
table spoonful of sugar.
Take a fresh haddock, of three or four pounds, clean
it well, and cut in pieces of three inches square. Place
in the bottom of your dinner-pot five or six slices of salt
pork, fry brown, then add three onions sliced thin, and
fry those brown. Remove the kettle from the fire, and
place on the onions and pork a layer of fish ; sprinkle
over a little pepper and salt, then a layer of pared and
sliced potatoes, a layer of fish and potatoes, till the fish is
used up. Cover with water, and let it boil for half an
hour. Pound six biscuits or crackers fine as meal, and
24 FISH, FOWL, SOUPS, EGGS, &c.
pour into the pot ; and, lastly, add a quart or pint of
milk ; let it scald well, and serve.
Break six eggs, leaving out the whites ; put them in a
cold place until required. Add to the yolks a little
powdered sugar, the peel and juice of half a small lemon,
a little nutmeg, and beat all together ; add four table
spoonfuls of cream ; beat up the six whites stiff. Put a
piece of butter in your pan, upon a slow fire ; when hot
pour in the omelet, mix in the whites gently, turn it on
your dish, glaze with pounded sugar, put in the oven for
a few minutes, and send to the table hot.
Pare two pounds of potatoes, cover them with hot
water, and. let them simmer till done; mash them, and
add a little cream and salt ; lay them in the style of paste
in a dish ; place on thin slices of underdone meat, either
mutton, beef, or veal ; lay them in thickly ; pour over
them some gravy, a wine glass of ketchup, then cover
thick with mashed potatoes, and bake moderately for
about forty minutes.
Baked Oodiisli.
Clean the fish inside and out : flour it ; make a stuff-
<*
ing of bread crumbs, bits of salt pork, sage, and one egg.
Stuff the fish well, put on one or two slices of pork, and
bake a nice brown. To be eaten .with egg or caper
sauce.
Boiled Ham.
Boil in a large pot, giving it plenty of room and enough
of water ; let it be an hour coming to a boil. A ham of
FISH, FOWL, SOUPS, EGGS, &c. 25
fifteen pounds requires three hours steady boiling. It
should then be taken from the pot, the skin removed, and
fine pounded cracker sifted thickly over the top ; put in
the oven and baked from one hour to an hour and a half.
Many people prefer the ham boiled only ; in the latter
case it should boil, if the above size, for five hours, and
remain fifteen minutes in the pot after the pot is removed
from the fire.
Ohiolcen. Fie.
Cut the chicken in pieces, and parboil for three quar-
ters of an hour. Remove the chicken, and add to the
water in which it is boiled a little salt, pepper, and a tea
cup of milk thickened with a table spoonful of flour. Line
a deep dish w r ith nice paste, put in the chicken, and turn
over it the gravy which you have prepared. Cover it
with paste immediately, make a small hole in the centre,
ornament with strips of paste, and bake for forty-five
minutes.
Boiled. Salmon.
A piece of six pounds should be rubbed with salt, tied
carefully in a cloth, and boil slowly for three quarters of
an hour. It should be eaten with egg or caper sauce.
If any remains after dinner, it may be placed in a deep
dish, a little salt sprinkled over, and a tea cup of boiling
vinegar poured upon it. Cover it closely, and it will
make a nice breakfast dish.
The eggs should be fresh. Have the boiling water in
a shallow pan, break the eggs separately in a saucer, and
slip gently into the boiling water ; when all are in the
26 FISH, FOWL, SOUPS, EGGS, &c.
water, place the pan over the fire, until the white of each
is perfectly set ; remove with a slicer, and lay on buttered
toast or broiled ham.
Veal.
Break the shank bone, wash it clean, and put into two
quarts of water an onion peeled, a few blades of mace,
and a little salt ; set it over a quick fire, and remove the
scum as it rises. Wash carefully a quarter of a pound
of rice, and when the veal has cooked for about an hour
skim it well and throw in the rice. Simmer for three
quarters of an hour slowly. When done put the meat in
a deep dish, and the rice around it. Mix a little drawn
butter, stir in some chopped parsley, and pour over the
veal.
Clean and wash the fish with care, and wipe it perfectly
dry ; put into a stew-pan two table spoonfuls of butter,
dredge in as it melts a little flour, grate half a nutmeg,
a few blades of mace, a little cayenne, and a tea spoon-
ful of salt ; mix it all together, then lay in the fish, let
it brown slightly ; pour over some veal gravy, a lemon
thinly sliced, stew very slowly for forty minutes, take
out the fish, and add two glasses of wine to the gravy.
Lay the fish on a hot dish, and pour over it some of the
gravy. Serve the rest in a sauce tureen.
Scolloped Ousters.
Line a pudding dish with bread crumbs, put in a layer
of oysters, a pinch of salt and pepper, and a dozen small
bits of butter, next a layer of bread crumbs, then a layer
of oysters, and a layer of cracker crumbs, with pepper,
FISH, FOWL, SOUPS, EGGS, &c. 27
butter, and salt, as before ; a layer of oysters, and so on,
using every other layer, cracker pounded fine, instead of
bread crumbs. Lastly strain the liquor, and pour over
the whole, and bake ; if there is not enough liquor to wet
it thoroughly, use a little milk.
Ousters.
Strain the oysters, and put the juice in a sauce-pan on
the fire ; add a large spoonful of butter and the same of
flour, well braided together ; add a cup of cream if you
have it, if not, milk, a little salt and nutmeg ; stir into
the hot juice, and let it simmer for five minutes. Squeeze
over the oysters the juice of a lemon, and just before
they are required for table throw them into the boiling
juice.
Oysters are very nice flavored with celery ; this is
done by cutting the celery stalks into the juice instead
of the spice, and taken out before the oysters are added.
Put the juice into a sauce-pan and let it simmer, skim-
ming it carefully, then rub the yolks of three hard boiled
eggs and one large spoonful of flour well together, and
stir into the juice. Cut in small pieces quarter of a
pound of butter, half a tea spoonful of whole allspice, a
little salt, a little cayenne, and the juice of a fresh lemon ;
let all simmer ten minutes, and just before dishing add
the oysters. This is for two quarts of oysters.
a, la IMocle (ver^r nice).
Remove the skin from a dozen tomatoes, medium
size, cut them up in a sauce-pan, add a little butter,
pepper, and salt ; when sufficiently boiled, beat up five
28 FISH, FOWL, SOUPS, EGGS, &c.
or six eggs, and just before you serve turn them into the
sauce-pan, with the tomato, and stir one way for two
minutes, allowing them time to be well done.
Griiiral>o 5 (a farvorite Soirtlieim. Dish).
Cut up a pair of good sized chickens, as fora fricassee,
flour them well, and put into a pan with a good sized
piece of butter, and fry a nice brown, then lay them in a
soup pot, pour on three quarts of hot water, and let them
simmer slowly for two hours. Braid a little flour and
butter together for a thickening, and stir in a little pepper
and salt. Strain a quart or three pints of oysters, and
add the juice to the soup. Next add four or five slices
of cold boiled ham, and let all boil slowly together for
ten minutes. Just before you take up the soup, stir in
two large spoonfuls of finely powdered sassafras leaves,
and let it simmer five minutes, then add your oysters.
If you have no ham, it is very nice without it. Serve in
a deep dish, and garnish tlie dish w r ith rice.
Boil a pair of chickens with great care, skimming
constantly, and keeping them covered with water. When
tender, take out the chicken and remove every bone from
the meat ; put a large lump of butter into a frying-pan,
and dredge the chicken meat well with flour, lay in the
hot pan ; fry a nice brown, and keep it hot and dry.
Take a pint of the chicken water, and stir in two large
spoonfuls of curry powder, two of butter, and one of
flour, one tea spoonful of salt and a little cayenne ; stir
until smooth, then mix it with the broth in the pot ; when
well mixed, simmer five minutes, then add the browned
chicken. Serve with rice.
FICKLES, KETCHUP, &c. 29
PART THIRD.
PICKLES, KETCHUP, &c.
Tomato
Eight pounds peeled tomatoes, four of powdered sugar,
cinnamon, ^cloves, and allspice, each one ounce. Boil
one hour, and then add a quart of boiling vinegar.
Pickled Ou-curnlbers (very nice).
To a gallon of water add a quart of salt, put in the
cucumbers, and let them stay over night. In the morning
wash them out of the brine, and put them carefully into
a stone jar. Boil a gallon of vinegar, put in, while cold,
quarter of a pound of cloves and a table spoonful of
alum ; when it boils hard, skim it well and turn over the
cucumbers. In a week they will be fit for use.
Olion.
A peck of tomatoes, two quarts of green peppers, half
a peck of onions, two cabbages cut as for slaw, and two
quarts of mustard seed. Have a large firkin, put in a
layer of sliced tomatoes, then one of onions, next one of
peppers, lastly cabbage ; sprinkle over some of the mus-
tard seed, repeat the layers again, and so on till you have
used up the above quantity. Boil a gallon of vinegar,
with a bit of alum, two ounces of cloves and two of all-
30 PICKLES, KETCHUP, &c.
spice tied in a little bag, and boiled with the vinegar ;
skim it well and turn into the firkin. Let it stand
twenty-four hours, then pour the whole into a large ket-
tle, and let it boil five minutes ; turn into the firkin, and
stand away for future use.
Toiraato Oli.o>vcler.
Slice a peck of green tomatoes, six green peppers, and
four onions ; strew a tea cup of salt over them. In the
morning turn off the water, and put them in a kettle with
vinegar enough to cover them, a tea cup of sugar, one of
grated horseradish, a table spoonful of cloves, allspice,
and cinnamon, each. Boil until soft.
TMcklecl
Cut a cabbage in about eight pieces ; soak it in cold
water two or three hours ; strain it thoroughly from the
water, put it into the jar, sprinkling a little salt on each
layer, add a few cloves, a little allspice and pepper, and a
few slices of onions. Pour boiling vinegar sufficient to
cover it. After standing twenty-four hours scald the
vinegar again. In two or three days it is fit for use.
Oyster
Take a gallon of fresh oysters, drain off the liquor,
and pound or mash them well with a pestle. To a quart
of the oysters add a quart of wine, one half ounce of
mace, one of ground allspice, quarter of a pound of salt,
simmer all together for ten or fifteen minutes, then strain
through a sieve, and when cold bottle and seal.
Ficollilly.
Of cut cucumbers, beans, and cabbage, each four quarts,
PICKLES, KETCHUP, &c. . 31
of cut peppers and onions two quarts each, celery and
nasturtions four quarts each. Pour on boiling vinegar,
flavored strongly with mustard, mustard seed, and ground
cloves.
IPielcle for dLaily TJse.
A gallon of vinegar, three quarters pound of salt,
quarter pound of ginger, an ounce of mace, quarter
ounce of cayenne pepper, and an ounce of mustard seed,
simmered in vinegar, and when cold put in a jar. You
may throw in fruits and vegetables when you choose.
Oysters.
Take two quarts of oysters, put them in a sauce-pan,
and if they are fresh, salt them ; let them simmer on the
fire, but not boil ; take out the oysters, and add to the
liquor in the sauce-pan a pint of vinegar, a small handful
of whole cloves, quarter of an ounce of mace, and two
dozen peppercorns. Let it come to a boil, and when the
oysters are cold in the jar pour the liquor on them.
IPieltlecl Peppers.
Do not pick them till just as they begin to turn red ;
then soak them for ten or twelve days in strong salt and
water ; take them from the brine and soak them in clear
water for a day. Wipe them dry, and put them away in
cold vinegar ; or if you wish them milder, remove the
seeds and scald the vinegar, not boil.
Cold Slaw.
A white, hard head of cabbage, cut in halves and laid
in cold water, then shave it very fine. Boil from a half
to a pint of vinegar, stir into it the well-beaten yolk of an
egg, and then turn over the cabbage, but not till a short
time before using.
32 PICKLES, KETCHUP, &c.
I3ostoii. Oolcl
Shave the cabbage as above, and use the following
dressing : The yolks of two eggs, a little sweet oil, a
good pinch of salt, two tea spoonfuls of mustard flour, a
bit of pepper, mixed together thoroughly, then stir into
it gradually half a pint of vinegar, and turn over it as it
goes to the table.
Oliicken Oelery.
Chop the remains of chicken or turkey, and mix with
it an equal proportion of celery, a little salt and vinegar
only, although some like a dressing as for slaw, but this
takes away too much of the celery taste. It may be
prepared with lettuce instead of celery.
Tomato !etelru/p.
One peck of tomatoes, one great spoonful of cloves,
allspice, cinnamon, and nutmeg each, half a large spoon-
ful of black pepper, half a tea spoonful of cayenne, and a
pint and a half of vinegar. Stew the tomatoes and strain
them, and then add the spice and vinegar. This will
make three bottles.
IPielclecl 3?ea.clxes.
Boil together one gallon good vinegar and four pounds
of brown sugar for a few moments, and skim it well.
Take ripe clingstone peaches, remove the down with a
flannel cloth, and stick a few cloves in each. Put them
in a glass or earthen vessel, and pour the liquor upon
them boiling hot. Cover them, and let them stand in a
cool place a week or ten clays ; then pour off the liquor,
and boil it as before ; after which, return it boiling to the
peaches, cover carefully and place away for . future use.
PICKLES, KETCHUP, &c. S3
Salad.
May be made as chicken salad, and dressed, if you like,
as slaw. Some people stew the meat and serve hot.
The best way is to remove from the shell, being sure to
remove the poison vein, which may be found in the body
of the creature, by drawing a sharp knife gently through
the middle of the back lengthwise, not cutting entirely
through, but open the gash with the fingers, when a single
black or dark-colored vein may be seen, which must be
removed, and then the meat will be perfectly harmless.
Arrange the meat handsomely on a dish, decorating with
small claws, and let each one dress according to fancy.
Tomatoes ITriecl (very nice).
Do not pare them, but cut in slices, as an apple ; dip in
cracker, pounded and sifted, and fry in a little good butter.
Maryland Oold.
Lay the cabbage in halves into cold water for one hour ;
shave down the head into small slips with a sharp knife.
Put in a sauce-pan a cup of vinegar, and let it boil ; then
add a cup of cream, with the yolks of two eggs, well
beaten ; let these boil up, and pour over the cabbage. As
soon as the cabbage is cut, and before the vinegar, &c., is
poured on, it should be sprinkled with a little salt and
pepper.
3
34 BREAD, BISCUITS, FRITTERS, CORN CAKES, &c.
PART FOURTH.
BREAD, BISCUITS, FRITTERS, CORN
CAKES, &c.
!M:rs. Hunter's Holls.
Into three pints of flour, rub a little butter ; add three
eggs, half a pint of yeast, and a sufficiency of warm milk
to mix these ingredients well. Make it in the evening for
next morning's breakfast.
Biscuits.
Into a quart of flour, rub one table spoonful of lard and
one of butter, with two tea spoons of cream of tartar.
Dissolve a tea spoon of soda, and one and a half of salt
in half pint of water, and if this will not wet the flour
sufficiently add a little more cold water ; roll it out,
handling as little as possible, and cut with a tin into
rounds. Bake in a quick oven, quarter of an hour
should bake them. Everything depends on a quick oven.
Many use milk instead of water, but if made and baked
properly water is nice enough to render them fit for any
epicure.
Sour IMCiHc Biscuits.
To be made as the above, with the exception sour milk
is used in the place of cream of tartar, and the soda is
dissolved in the milk. Tea spoon of soda to a pint of sour
milk.
BREAD, BISCUITS, FRITTERS, CORN CAKES, &c. 35
Mrs. King-'s Tea Oakes.
Three cups of flour, one of milk, one egg, small bit of
butter, half cup of sugar, one and a half tea spoons
of yeast powder.
Mrs. Heed's Bro^vn Bread.
Two cups of Indian meal even full, three cups of flour
or Graham meal heaped, a pint and a half of sour milk,
a cup of molasses, tea spoon and a half of soda, one of
salt, steamed four hours. Brown lightly in the oven
afterwards.
Mrs. ITalbens' Economy- Oalces.
Rusked bread, or that which is old and sour, can be
made into very nice fritters. The bread should be cut in
small pieces, and soaked in cold water till very soft.
Drain off the water and mash the bread fine.
To three pints of bread thus prepared, add two eggs,
four table spoonfuls of flour, a little salt, one tea spoon of
soda in a cup of milk, which must be stirred into the
bread, and a little more milk added, until thin enough to
fry.
Muffins.
Mix a quart of flour with a pint and a half of luke-
warm milk, half a cup of yeast, two eggs, tea spoon
of salt, two table spoonfuls of lukewarm melted butter,
set it in a warm place and let it rise. Butter cups, and
bake a light brown.
Potato Rolls.
Boil four good sized potatoes, with their skins on ;
squeeze them in a towel, to make them dry and mealy,
36 BREAD, BISCUITS, FRITTERS, CORN CAKES, &c.
then remove the skin, and mash them perfectly smooth,
with a spoonful of butter and a little salt ; add the yolks
of three eggs, well beaten, and stir into the potatoes, then
add one pint and a half of milk, and a large spoonful of
yeast ; beat in flour enough to make a stiff dough ; set it
to rise, and when risen make it into cakes the size of an
egg ; let them rise again, and bake a light brown.
Potato Thread.
Sift four pounds of flour into a pan ; boil one pound of
potatoes, skin, and mash them very carefully through the
cullender ; mix this with equal quantities of milk and
water, stir with a knife, add a table spoon of salt, and beat
well ; a cup of yeast.
Take one quart of dough from the bread at an early
hour in the morning ; break three eggs, separating yolks
and whites, both to be whipped to a light froth ; mix them
into the dough, and gradually add milk- warm water, until
it is a batter the consistency of buckwheat cakes ; beat it
well, and let it rise till breakfast time. Have the griddle
hot and nicely greased ; pour on the batter in small round
cakes, and bake a light brown.
s Bread.
Take two quarts of flour, put before the fire to dry ;
make a hole in the middle, and put in half a pint of yeast ;
cover it and let it stand till morning, then take a pint of
milk-warm water with two tea spoonfuls of salt, and stir
into it, and in half an hour it will be ready for baking.
tye Oakes (nice).
Six heaping table spoonfuls of rye and six of Indian
BREAD, BISCUITS, FRITTERS, CORN CAKES, &c. 37
meal, three of flour with two tea spoons cream tartar, mix
well, then add two table spoonfuls of molasses, tea spoon of
salt, and a tea spoon of soda in a scant pint of water, stir
well, and if this quantity of water does not thin the bat-
ter sufficiently, add a little more. They are very nice
made of sour or buttermilk instead of cream tartar and
water. They should be about as thick as the batter for
pancakes. Grease the griddle well to prevent them from
adhering, and fry to a nice brown.
Very nice for breakfast or supper, and may be eaten
with butter or syrup.
Brcrwn.
One quart of Indian and one quart of rye mixed well
together ; half a cup of molasses, one table spoonful of
salt, table spoonful of cream of tartar, two thirds of
a table spoon of soda, dissolved in a pint of cold water.
When dissolved wet the mixture with it, and if it does not
thoroughly wet it, add a little more. -It should be
nearly as stiff as bread. Bake moderately from four to
five hours. Some people add raisins, which makes it very
nice.
I>roj> Biscuits.
One pint sour milk, tea spoon of soda dissolved in the
milk, table spoonful of butter, table spoon of white sugar,
a little salt, and flour enough to make it stiff enough to
' O O
drop.
Drop Oakes.
One pint of sour milk, tea spoon of soda, tea spoon of
salt, three eggs, and rye meal to make a batter, not quite
thin enough to run. Drop with a spoon on a tin sheet,
33 BREAD, BISCUITS, FRITTERS, CORN CAKES, &o.
and bake in a quick oven. They are very nice baked in
muffin rings, but will take longer to cook than a griddle
cake.
Gri'iclclle Oalces.
Boil a cup of rice, soft, in four cups of milk ; while
warm add a little flour, when cold add three eggs and a
tea spoon of salt. Fry as other griddle cakes.
Slapjacks.
One pint of milk, three eggs, tea spoon of soda, tea
spoon of salt, flour enough to make a thin batter. Butter
your griddle, and fry them the size of a plate ; when one
is done turn it on the dish, sprinkle on a little white
sugar, and continue in this way till they are all fried.
Always fry them with butter. Some people grate over a
little nutmeg with the sugar on each one. The charm is
to eat them while hot.
Oake.
One quart of buttermilk or sour milk, one quart Indian
meal, one quart of flour, one cup of molasses, tea spoon
of soda (two scant tea spoons if the milk is soui\), tea
spoon of salt.
Oliloe's
One pint of rich milk, one tea spoon of soda dissolved
in it, tea spoon of salt, two table spoonfuls of molasses,
two eggs, Indian meal to make a batter to fry.
Hong-ht on's Inxlian Oake.
One pint of sour milk, two thirds of a cup of butter,
cup of sugar, tea spoon of soda dissolved in the milk, one
egg, and one pound of Indian meal. To be baked in a
moderately quick oven.
BREAD, BISCUITS, FRITTERS, CORN CAKES, &c. 39
IMalden Indian Galte.
One cup of molasses, one cup of sour milk, tea spoon
of soda dissolved in the milk, three cups of meal, three
cups of flour, tea spoon of salt. To be baked.
Old Times Johnny Oalie (very nice).
A quart of Indian meal, tea spoon of salt, scalded well
with boiling water. Baked about half an inch thick.
When done split through the middle, cut in pieces for
table, and dip in melted butter.
"Var let ie s .
Two eggs beat light, tea spoon of salt, the egg thick-
ened with flour to roll out thin as a wafer ; cut in strips
one inch wide and four inches long, wind it round your
finger, and fry them as you do doughnuts.
Mrs. Oonrtney's TVaifles.
A pint bowl of cold boiled rice, thin it with cold milk,
beaten well, one egg, a small piece of butter, and flour
to make a batter stiff enough to bake.
Use pork to grease your waffle iron, not butter.
Third Bread.
One and a half pints each Indian, rye, and flour ; one
cup of molasses, two heaping spoonfuls cream of tartar,
one heaping spoonful of soda, one table spoonful of salt.
"Wet it with equal quantities milk and water, not too
stiff, but so that it will stir easily. Bake from one and a
half to two hours.
Hoe Oake.
One pint of Indian meal, tea cup of flour, two table
40 BREAD, BISCUITS, FRITTERS, CORN CAKES, &c.
spoonfuls of molasses, a quart of cold milk, tea spoon
saleratus, tea spoon salt.
Bake with a good fire, half an hour.
y Tea Oalte.
Two cups of sour milk, half a cup of white sugar,
one egg, tea spoon of soda, tea spoon of salt, flour enough
to make it a stiff douh. Beat it well and fill with ber-
ries. To be eaten with butter. .
IBerry Oorn Calce.
Two cups Indian meal, one cup of flour, three table-
spoonfuls of sugar, two eggs, tea spoon of salt, tea spoon
of soda dissolved in a pint of sour milk, or, if the milk
is sweet, use two tea spoons of cream of tartar. To be
filled with berries, and baked till a nice brown.
Mrs. Knigli.-t's Xioe GJ-ricicile Oalses.
Into a cup of cold boiled rice work two eggs, a tea
spoon of salt, a tea spoon of soda with a pint of milk,
and add flour enough for a good batter. Fry them, and
as they are cooked sprinkle a little white sugar over
them.
Corn
Two cups of Indian meal, two cups of flour, two eggs,
piece of butter size of an egg, melted, two tea spoonfuls
of cream of tartar, one tea spoonful of soda, and one pint
of niilk. Baked in muffin rings.
Stirrecl Bread.
To four table spoonfuls of Indian meal, add three tea
spoonfuls of salt, a bit of lard the size of an egg, pour
BREAD, BISCUITS, FRITTERS, CORN CAKES, &c. 41
on two quarts of boiling water ; let it stand until blood
warm ; stir into one cup of yeast one tea spoonful of
soda, and pour to the mixture, then add flour enough
to make it as stiff as you can stir it. Rise and bake.
Indian Oalce.
One cup of cold milk, two thirds of a cup of sugar,
one egg, half a tea spoonful of saleratus, stir in Indian
meal to form a thin paste.
Pindar's Dyspepsia Bread.
One pint bowl of Graham flour, dissolve one half tea
spoonful of soda in two thirds of a cup of homemade
yeast, and add to the mixture one tea cup of molasses ;
pour in sufficient warm water to make it somewhat
thinner than flour bread.
Parsons'
One pound of flour, small piece of butter big as an
egg, one egg, quarter pound white sugar, gill of milk,
two great spoonfuls of yeast.
M!rs. Olarke's Bread.
Two quarts of flour, one tea spoonful salt, butter, size
half an egg, one cup of homemade yeast, or half a cup
of baker's yeast ; add lukewarm water and knead ten
minutes ; stand over night and knead fifteen minutes in
the morning ; put in pans, and let it rise for an hour.
This will make a pan of biscuit, and one or two loaves.
*
M/tiffins.
Beat one egg lightly, add a quart of warm milk, cut
up into it a spoonful of lard and a spoonful of butter,
42 BREAD, BISCUITS, FRITTERS, CORN CAKES, &c.
with a little salt ; let it be of the consistency of rather
a thick batter ; set it to rise and bake in rings.
Rice "Waffles.
Beat three eggs very light, stir them into one pint and
a half of flour, adding by degrees, as you mix in the
flour, two pints of milk, then add a pint of boiled rice,
with a table spoonful of butter stirred in while the rice
is hot ; salt to the taste, and one table spoonful of good
yeast ; if they are made at noon they will be fit for
baking at tea time.
Baltimox'e Delicious Bread.
Two tumblers of rice flour, two tea cups of wheat
flour, three tea spoonfuls of cream of tartar stirred in,
two large spoonfuls of butter cut up finely, a little salt,
two well-beaten eggs, two tea spoonfuls of soda dissolved
in two tea cups of new milk ; mix well together, and
bake in a pan like pound cake.
Breacl.
Warm one pint of milk, cut in small pieces one table
spoonful of butter ; when cool add one egg beat light, and
flour enough like other bread, a gill of yeast ; knead
well, rise over night, and bake in pan.
Waffles.
*
To two tea cups of hot hominy add a spoonful of
good butter, when cold a cup of flour, a little salt, three
well-beaten eggs, milk to make a stiif batter, mix well,
and bake in waffle irons.
BREAD, BISCUITS, FRITTERS, CORN CAKES, &c. 43
Olarke's Grraham Bread.
One quart of water, one cup of molasses, one cup of
yeast, mix in Graham flour to make a thin dough, stand
over night to rise, stir in the morning, put in pans, let it
rise in the pan and bake.
Delicate Wafers.
Rub into one pint of flour half a tea spoon of cream
of tartar, quarter of a tea spoon of soda, bit of butter
size of an egg, rub the butter into the flour, dissolve soda
in water enough to roll out thin, little salt.
Indian. Fritters.
Scald one quart of corn meal with milk (half milk
and half water will answer), stir in half pint of flour,
half pint of yeast, and a little salt ; let it rise, and
fry on griddle.
Fritters.
Turn a quart of boiling milk on a pint of Indian
meal, stir in three large spoonfuls of flour, three eggs,
tea spoon of salt.
Jamaica Plains Indian Cake.
Two cups Indian meal, two cups of flour, one cup of
molasses, tea spoonful of soda in a large pint of sour
milk.
Bread.
One pint of boiling water, one pint of new milk, one
tea spoon soda, the same of salt, flour enough to form a
batter ; let it rise, and add sufficient flour to form a
dough, and bake immediately.
44 BREAD, BISCUITS, FRITTERS, CORN CAKES, &c.
Batter Galtes.
One pint of milk, three eggs, one table spoon of
sugar, one pint of flour, and a little salt. To be fried
on a griddle.
Tea Oalce.
Three cups of sugar, four of flour, one of butter, one
of milk, three eggs, one tea spoonful of soda. If it is
so stiff it will not stir easily, add a little milk.
s. ITal>ens' Indian Oalce.
Three cups corn meal, two cups flour, butter size
of an egg, half cup of molasses, pint and a half of sour
milk, tea spoon soda.
PUDDINGS.
PART FIFTH.
PUDDINGS.
General Directions.
If you intend to boil a pudding, always have the water
boiling before you put in the pudding.
Many people use a pudding cloth, kept expressly for
the purpose, made of the thickest twilled cotton, and
always, before using it, wash it out in clean water, and
flour it well, before pouring in the pudding, allowing
room for the pudding to swell according to the size
designed.
I much prefer the tin pudding boiler, which is hollowed
in the centre, that the pudding may be thoroughly cooked.
This should be well buttered before the pudding is turned
in, which will prevent it from adhering to the boiler.
The cover should be tied on, and a thick cloth tied
tightly over the cover.
All puddings in which berries are used require more
flour than those without ; and it must be remembered
fruit should always be added the last thing. In baking
puddings, always be sure and butter the dish well before
the pudding is turned in.
Yankee
One quart of milk boiled, one pint Indian meal, two
46 PUDDINGS.
cups of molasses, a dozen sweet apples cut in small
pieces, and bake it with a steady fire three hours.
. Freeman's Ooeoamit
To a grated cocoanut, pour a quart of boiling milk ;
when cool, add six eggs well beaten, a coffee cup of
granulated sugar, a table spoonful of butter (which
should be put into the milk while hot) , two table spoon-
fuls of rose water, and half a tea spoonful of salt. Line
your dishes with a nice paste, turn in the pudding
and bake.
Or-een Oorn 3?u.clclinsf.
^^^
Three cups of grated sweet green corn, two quarts of
milk, eight eggs, half a cup of melted butter, one nut-
meg, tea spoon of salt.
Bake it one hour, and eat with nice sauce.
Potato IPiiclcliiig'.
Boil six or seven good sized potatoes, and when
thoroughly done, peel and mash with milk to a thin
batter ; add half a pound of white sugar, four eggs, the
grated peel and half the juice of a lemon. Bake three
quarters of an hour.
M!r-s. Fall's
Six table spoonfuls of butter, six of sugar, six of
cream, six of wine, six of egg after beaten up, six of
sifted apple. To be baked in shallow dishes lined with
paste, and narrow strips of paste across the pudding'
after it is in the dish.
PUDDINGS. 47
Orantoerry Pudding-.
One pint of milk, three eggs, and flour enough to make
a thick batter, then add one pint of cranberries, and boil
two hours. It must be eaten with nice sauce.
Boiled Oracker
Split four soft crackers, pour a pint of boiling milk
over them, and add immediately a cup of suet well
chopped ; when cool, add five eggs well beaten, a little
mace, and as many raisins as you like. Boil three
hours, and eat with sauce.
IMtrs. Jackson's Pancakes (very nice).
Three pints of milk, eight eggs, and flour enough to
make a thick batter, tea spoon of salt, add six or eight
apples chopped fine, and fry in lard.
Mlrs. Hooper's Sago Pudding'.
Take h-alf a pound of sago and wash it well, put it
into a sauce-pan with a quart of new milk and a stick of
cinnamon, and boil it gently till it thickens, stirring it
often, as it is apt to burn. When it has thickened, take
out the cinnamon, and stir in half a pound of butter
until it is melted, then add one coffee cup of white sugar ;
when cool, the yolks of nine eggs and whites of five well
beaten, a gill of wine, half a nutmeg grated ; mix all
well together, put over a slow fire, and stir till it is
thick. Bake three quarters of an hour, and send to the
table hot.
Pudding 1 .
Pare and core ten or twelve apples and place in your
pudding dish, put a little sugar and cinnamon in the
48 PUDDINGS.
centre of each apple (from which the core has been
taken), take a cup of tapioca, soak it well in water, and
when properly soaked, pour it over the apples and bake.
To be eaten with sauce.
Poverty
Soak your bread in milk the night before using ; when
ready, butter your pudding dish, and place in a layer of
the bread. Have a dozen apples pared and sliced, and
place a layer of apples on the bread, another layer of
bread, then of apples, and so on, till your dish is filled ;
let the last layer be bread, and bake it an hour. To
be eaten with sauce.
M!ar"l>leli.eacl I3erry IPriclcliiig- (Very nice).
One pint of molasses, flour enough to make a very
stiff batter, so that the spoon will stand up in it, tea
spoon of salt, and as many berries as you can possibly
add to it ; boil three and a half or four hours. To be
eaten with butter.
Currant
^^J9
Half a pint of milk, fourteen table spoonfuls of flour,
four eggs, a little salt, and last your currants ; boil three
hours. To be eaten with a rich sauce.
MJTS. lEJrougliton's Arro^vroot Pud-
ding-.
A tea cup of arrowroot, mixed thin, with cold milk ;
pour to it a quart of boiling milk, constantly stirring the
while, then add, while hot, a piece of butter as large as
an egg, a coffee cup of sugar, and when cold add eight
eggs well beaten, the peel of a lemon grated, with the
PUDDINGS. 49
juice ; an hour will bake it. It is nicer when cold ; bake
in shallow dishes.
Mrs. Russell's Batter
One quart of milk, fourteen table spoonfuls of flour,
six eggs ; mix the flour and milk together, let it be well
beaten, and then add the eggs after they are whipped to
a froth. Boil it two hours, and eat with rich sauce.
Baked A/pple Pudding?.
Six apples well stewed, quarter of a pound of butter,
half of it stirred into the apple while hot, and sugar to
your taste. When cold add six eggs, well beaten, to the
apple.
Pound and sift six crackers, butter your dish, and put
in a layer of cracker, and a layer of your prepared
apple, and thus until you have filled your dish ; let the
cracker be the upper layer, and put the remainder of
your butter in small bits upon it. Bake in two shallow
dishes for half an hour.
Mrs. Knig^lrt's BakedL Indian
Place a quart of milk to boil, butter a deep earthen
dish, and on the bottom place a tea spoonful of salt.
Have your meal ready sifted, and when your milk boils,
turn it into the dish, and stir one way, as fast as possible,
a large cup of meal into it, then add a table spoonful of
butter, one of cinnamon, a cup of molasses, and after
stirring well, let it stand till perfectly cold. When you
place it in the oven, turn a half pint of milk on the top
of the pudding without stirring it, and let it bake three
or four hours, moderate fire. It should be taken from
the oven two hours before it is used, that the whey may
4
50 PUDDINGS.
cool, which makes a most delicious jelly. It is best to
be made over night, and put into the oven the first thing
in the morning.
Tapioca Pudding 1 .
To one quart of milk add eight table spoonfuls of
tapioca, place it in a deep dish or pail, and set it in a
kettle of boiling water till it thickens, then stir in two
table spoonfuls of butter till it has melted, and put the
whole to cool. When cool enough add four eggs, a little
cinnamon, four table spoonfuls of sugar, white, and a
glass of wine. Turn the whole into a pudding dish that
has a lining of pastry, and bake immediately.
Delicate
One quart of milk ; while boiling, stir in one pint of
flour after it is sifted, six eggs, six table spoonfuls of
white sugar, one spoonful of butter, grated peel and
juice of two lemons. All the ingredients must be w r ell
beaten together, before they are stirred into the milk ;
stir one way, without stopping, till it has boiled for a
minute or two ; take it off and turn into your pudding
dish. It is to be eaten cold, with sugar and cream if
you like.
. Eaton's Apple
Pare and chop fine some of the best cooking apples,
butter a pudding dish, cover the bottom and sides half an
inch thick with grated bread and small lumps of butter,
then add a layer of apple, w T ith sugar sprinkled and nut-
meg grated over, another layer of crumbs and butter,
and a layer of apples, until the dish is filled, and pour
PUDDINGS. 51
mi
over the whole a cup of niilk, and bake it. Eaten with
sauce.
Mrs. Knight's Sago IPridding.
Put seven eighths of a cup of sago to a quart of cold
milk, add half a tea spoon of salt, and turn into a tin
sauce-pan ; place a large pan with boiling water on the
stove, and place the sauce-pan in it ; let it remain till the
sago is thick, then remove it from the sauce-pan to your
pudding dish, and while hot add half a cup of butter ;
when cool add four eggs, well beaten, a cup of white
sugar, a gill of rose water, and half a glass of wine, or
the grated peel and juice of a lemon, as you prefer.
Bake until a nice brown.
Baked Bread r*ndding.
Soak all your nice bits of bread the evening previous ;
in the morning add half a cup of butter and four eggs.
Raisins if you like.
Bake an hour and a half, and eat with sauce.
Boiled Indian
Take one quart of Indian meal and two tea spoonfuls
of salt, scald with boiling water enough to swell the meal,
then add half a pound of suet, chopped fine, raisins or
apple, as you choose, and boil for four hours.
This is very nice to eat with roast pork.
Lemon
Peel of three lemons grated, and juice of two, one
pound, of, sifted white sugar, half a pound of melted but-
ter, a pint of cream or milk, eight eggs, a gill of rose
water, and bake until you think it is done.
52 PUPDINGS.
A pint of milk, three table spoonfuls of the best flour,
six eggs, well beaten, and a little salt.
Fill your cup two thirds full, and bake about a quarter
of an hour. Eat with rich sauce.
One pint of milk, three eggs, tea spoon of salt, half
a tea spoon of soda, and flour enough to make a thick
batter. When this is well beaten, add your berries, as
many as you can conveniently, and boil three hours. To
be eaten with sauce.
I > iiclcliiig > .
Pick and wash a coffee cup of rice, and put into your
sauce-pan, with three and a half cups of water, and a
tea spoon of salt. Place it on the fire, and let it boil very
slowly. It is best it should boil on the outside of the
stove or range. Do not stir it, but when it is done take
it from the fire. Whip two eggs, and just before you
turn the rice into the pudding dish stir the egg into it,
which, if well and quickly stirred, will turn the rice to a
beautiful gold color. It is to be eaten with sauce.
One quart of milk, eight eggs, and eight table spoonfuls
of flour. Boil it one hour, and eat with sauce.
Boil half a squash, good size, and sift through a
sieve, add to it two table spoonfuls of butter, a cup and
a half of white sugar, six eggs, a quart of milk, three
table spoonfuls of rose water, one biscuit, pounded very
BUDDINGS. .53
fine. -Cover the bottom of your pudding dish with a nice
paste, fill with the squash, and bake till done.
Four ounces of butter, with four ounces of sugar,
worked to a cream, the peel grated, and juice of one
lemon, half a cup of cream, and four eggs, well beaten.
To be baked.
Grate the rind of two large lemons, and add to the
juice of one the yolks of twelve eggs, a pint of cream,
sweetened to vour taste with white sugar, and baked.
ti <~j
.Applet on's
Half a baker's white loaf, nine eggs, half a pound of
suet chopped fine, half a pint of rose water, glass of wine.
Sugar and spice to your taste. Raisins chopped as you
please. Baked.
Take one quart of milk, and warm it enough to re-
move the chill ; in summer it does not need warming at
all ; stir into it three table spoonfuls of granulated sugar,
two of rose water, and four of rennet wine, stir it gently,
not more than a minute, let it stand, and do not move it
till it is curdled, then place it gently in the ice chest, and
grate nutmeg on the top. Be careful not to shake it in
moving, for if the curd is disturbed it will turn to whey.
Boiled .Ajpple
Take one quart of flour, two tea spoons of cream of
tartar, rubbed into it. Dissolve one tea spoon of soda
54 PUDDINGS.
and one of salt in a cup of water ; rub into the flour one
table spoonful of lard and one of butter ; when well rubbed
in, wet the flour with the water in which the soda is dis-
solved, and roll out an inch thick.
Have some greenings pared, cored, and cut in pieces,
and fill the paste with the apples, then gather up the
edges of the paste, and cover the apple entirely over.
Dredge your pudding-cloth with flour, put the pudding in
and tie it, allowing a very little room for it to swell, and
boil three hours. It must be eaten with sauce.
JElalced Batter
One pint of milk, three eggs, two cups of flour, two
cups of apple cut small. Bake one hour, and eat with
sauce.
Baked IPliiixi I?ud"
ding*.
Two white loaves (baker's) broken into two quarts of
milk the night previous to using ; add also your raisins,
and let them soak with the bread, either one or two
pounds of raisins, as you like. Ill the morning cut in
half a pound of butter in small pieces, beat a dozen eggs
and add with the butter to the bread, and bake from an
hour and a half to two hours.
To be eaten with rich sauce.
Hooper's Bird's ISTest
Pare and core as many apples as will stand in a dish,
and fill the holes with sugar.
Make a custard of a quart of milk, eight eggs, and
quarter of a pound of sugar. Pour it over the apples,
grate a nutmeg over the top, and bake one hour.
PUDDINGS. 55
Oottag"e
Two cups of flour, one of sugar, one of milk, two
table spoonfuls of butter, one tea spoon cream of tartar,
and one egg.; beat all together, then add a tea spoon of
soda, and lastly the juice of a lemon ; bake half an hour
in a moderate oven, and eat with wine sauce.
ISice Pudding:.
Boil a tea cup of rice in three and a half cups of water,
with tea spoon of salt ; when cooked add a cup of sugar,
and half a cup of butter, and let it cool ; beat three eggs
well, and add with a pint of milk.
Flavor to suit vour taste, and bake till done.
*
' Rice PTidding- (Ver;v nice).
Boil a large cup of rice in three cups of water and a
little salt ; when cooked add one cup of molasses, table
spoonful of cinnamon, three pounded soft crackers, and
a pint of milk. Put in two table spoonfuls of butter while
the rice is hot. To be baked until browned.
. ITa/bens' Mia.i'H^or-oii.g'li Puddings
Six large sour apples, pared, sliced, and stewed. When
cooked, add six eggs, six ounces of butter, half pound of
sugar, the peel, grated, with juice of one lemon, two soft
crackers pounded and sifted, a little rose water, one gill
of cream, and a little nutmeg. To be baked in shallow
dishes.
Macaroni Pudding 1 .
Break one pint of macaroni into short pieces and boil
till soft ; when cool, add four eggs, half pound of sugar,
$6 PUDDINGS,
half cup of butter, nutmeg, and pint and a half of milk.
Bake till nice brown.
Pudding (delicious).
Three quarters of a cup of sago, washed and put into
one quart of milk ; put into a sauce-pan, and stand in
boiling water on the range until the sago has well swelled.
AVhile hot put in two table spoonfuls of butter with one
cup of white sugar. When cool add the well-beaten
yolks of four eggs, put in a pudding dish, and bake from
a half to three quarters of an hour, then remove it from
the oven and place it to cool. Beat the whites of the
eggs with two table spoonfuls of powdered loaf sugar, till
they are a mass of froth ; spread your pudding with either
raspberry or strawberry jam, and then put on the frosting ;
put in the oven for two minutes to slightly brown. If
made in summer, be sure and keep the white of the eggs
on ice till you are ready to use them, and beat them in
the coldest place you can find, as it will make a much
richer frosting.
State Ship Pudding (very nice).
Three cups of flour, one of molasses, one of water, one
of suet chopped fine, one of raisins also chopped, tea
spoonful of allspice, half a tea spoon of soda dissolved in
the molasses. TO be boiled three hours and a half, and
eaten with butter or sauce. The same pudding is very
nice taking four instead of three cups of flour, and using
apples instead of raisins.
]Marl>lehead Curr-ant Pudding.,
One pint of milk, three eggs, one tea spoon of salt, one
PUDDINGS. 57
tea spoon of soda, dissolved in milk flour enough for a
stiff dough, and currants to taste.
Boil two and a half hours.
Mrs. "Woleott's
Pare and quarter some apples, sprinkle a little sugar
and cinnamon over them, cook them in the oven till soft,
cool and pour over them a batter made of three eggs, a
pint of milk, and flour to thicken sufficiently ; bake it,
and eat with wine sauce.
.Apple
One quart of boiling water turned upon a cup of pearl
sago. Have your pudding dish filled with apples pared
and quartered, stir the sago well, and turn over the apple ;
bake, and eat with sauce.
Pound twenty crackers fine, add five cups of milk, and
let it swell. Beat well fourteen eggs, a pint bowl of
sugar, tea cup of molasses, two small nutmegs, two tea
spoonfuls of ground clove, three of ground cinnamon, two
of salt, and half a tea spoonful of soda, and add to the
cracker lastly a pint bowl heaped of raisins, and citron
if you like. This quantity will make two puddings.
Mrs. Oooliclg-e's Cream.
One pint of cream, seven eggs, and half a pound of
flour, a little salt. Stir your cream and flour together,
and add the eggs after they are well beaten.
Bake half an hour, and eat with sauce,
58 PUDDINGS.
Com
Twelve ears sweet corn grated to one quart of sweet
milk ; add a quarter of a pound of good butter, quarter
of a pound of sugar, and four eggs ; bake it from three
to four hours.
Jamaica Plain Tapioca
A cup not quite full of tapioca to a quart of milk ; let
it stand on the side of the range till it swells ; add while
hot a table spoonful of butter, cup of white sugar, and let
it cool ; then add five eggs, well beaten, and flavor to your
taste. To be baked from three quarters to an hour. It
is very nice with wine sauce, but for every-day purposes it
may be eaten without, and three instead of five eggs used.
Salem. Pudding-.
Three cups of flour, one cup of chopped suet stirred
into the flour, one cup of molasses, one of milk, tea spoon
of soda dissolved in the milk, a little salt, tea spoon of
allspice, tea spoon of cinnamon, and raisins or not, as you
please.
Boil in a tin boiler for four hours, and eat with sauce
less sweet than common.
Mai~l>lehead Apple
Eight table spoonfuls of apple, after it is stewed and
strained through a sieve, five eggs, half a pound of sugar,
half a pound of butter (cream the butter and sugar to-
gether, add eggs) , the peel of an orange or lemon grated,
with the juice, and one nutmeg. To be baked in a dish
lined with paste.
Carrot Pudding-.
Boil six large carrots, strain them through a sieve, and
PUDDINGS. 59
add half a pound of melted butter, half a pint of cream,
eight eggs, cinnamon, rose water, wine and sugar to your
taste ; allow one hour to bake it.
To be baked in a dish lined with paste.
Mrs. T^anclall's I^emon
One pound of grated lemon, half the juice ; one
pound of sugar, half pound of melted butter, a pint of
cream, nine eggs, and a gill of rose water.
Boiled Onstard
Eight eggs to one quart of milk, five spoonfuls of flour,
and boil three quarters of an hour. To be served as
soon as done. To be eaten with sauce.
. Maizena Pudding-,,
Four table spoonfuls of maizena, stirred into two eggs,
and milk enough to make it smooth. Set a quart of milk
to boil, and just before it boils stir in the above, con-
* stantly stirring the same way till it thickens ; remove
from the fire, and flavor. To be cold, and eaten with
milk or cream, and sugar. It is very nice to omit the
eggs, and take six table spoonfuls of maizena to a quart
of milk (stirring the same way), and eaten warm with
wine sauce.
Pancake s .
Beat four eggs very light, add three table spoonfuls of
good brown sugar, a little grated nutmeg, a table spoonful
of orange or rose water, and a quart of milk. Cut into
nice slices, an inch thick, a stale loaf of bread ; remove the
crust from the sides, and cut each slice into halves and
lay them in a deep dish, on them pour the above custard,
60 PUDDINGS.
and let the slices absorb it. Butter your frying pan, and
when quite hot lay in your bread, and brown both sides ;
lay them on a hot dish, and sprinkle over them a little
loaf sugar. Serve hot.
To one pint of milk add little more than half a pint of
flour, three eggs well beaten, and a little salt. Fry
brown on the griddle. As there is a great difference in
flour, it is w r ell to fry one only at first, and if not quite
stiff enough, add a little more flour, according to your
judgment.
Add to one quart of flour milk enough to make a stiff
batter, one large spoonful of good yeast, and set to rise.
When risen, add the grated rind of two lemons and two
well beaten eggs to the batter. Pare and slice your
apples one inch thick, dip into the batter, and drop into
boiling lard.
Brown on both sides, sift sugar over, and send to
table.
PASTRY. 61
PART SIXTH.
PASTRY.
PASTRY should be handled as lightly as possible. Many
people mix the flour and butter with a knife or an iron
spoon. It should be baked as soon as possible after it is
made, and in a hot oven. A nice pie will be brown, ten-
der, and flaky. Never put in the filling, such as mince,
apple, custard, &c., until you are ready to bake them.
Common I?aste
Rub half a pound of butter and one spoonful of lard
into a quart of flour, add a little salt, and cold water
enough to make a dough ; flour your moulding board and
roll out the dough. Be sure and not mould it, but
handle as little as possible.
IPaste.
One quart of sifted flour ; cut into this three quarters
of a pound of nice butter ; then wet it with cold water,
mix it with a knife, then flour your pie board and turn
out your paste. Cut up into small, thin pieces a quarter.
of a pound more butter, and spread it over the paste,
flouring well, and rolling lightly. If made in summer,
place it on the ice an hour before using it.
62 PASTRY.
Paste.
Into three pounds of flour rub one even spoonful of
lard, and cut a pound of butter into it ; wet with cold
water and stir with a knife. Take it then on the mould-
ing board, flour it and roll out lightly, and spread into it
half a pound of butter ; flour it well and roll out again,
spreading in another half, making two pounds of butter to
three of flour.
MjLnoe Pie.
Two pounds of beef, boiled and chopped ; half a pound
of suet, chopped fine ; six large apples, pared and chopped ;
two pounds of currants, half pint of wine, glass of rose
water, sugar and spice to your taste.
Beverly Pie.
Pare and grate some sweet mellow apples, about a
dozen. To a pint of the grated pulp put a pint of milk,
two eggs, two table spoonfuls of melted butter, the grated
peel of a lemon, and half a wine glass of brandy ;
sweeten to your taste. To be baked in a deep plate, with
only a lower crust.
3L<em.on Pies.
One dozen apples, stewed and strained, on half a
pound nice butter, nine eggs, the juice and peel grated of
four lemons, sweetened with white sugar, nutmeg, and
rose water.
Mince Pies.
Three pounds of beef, three pounds of suet, three
pounds of apples, one and a half chopped raisins, one
and a half of currants, half pint of wine, half tumbler
PASTRY. 63
of brandy, half tumbler of rose water, spice and sugar to
your taste ; citron or not, as you please, and cider
enough to wet it well.
Oreain. Pies.
Put on a pint of milk to boil. Break two eggs into a
bowl, and add a cup of white sugar, half a cup of flour,
and after beating well, stir into the milk just as it
commences to boil ; keep on stirring one way till it
thickens ; take it off, and flavor with vanilla, or any other
flavor you may prefer.
Previous to making the cream, make the paste for
three pies, roll out and cover your plates, then roll out
and cover a second time, and bake. When baked, and
while warm, separate the edges gently with a knife, and
lift the upper from the lower paste ; fill in the cream, and
put on the upper paste.
Mince Pies, Tvithou.t 3Teat or Apples.
Six crackers, pounded and wet with milk, two cups of
sugar, cup and a half of chopped raisins, half a cup of
vinegar ; spice to your taste, and one glass of wine.
Makes three pies.
Apple Pie (Very nice).
Stew a dozen good-sized greenings ; when done, add a
table spoonful of butter, a cup of white sugar (more if
you like them sweet), half a glass of rose water, and a
grated nutmeg. Make and bake your paste as for cream
pie, and fill with apple instead of cream.
Boston Apple Pie.
Line your plate with paste, slice your apples very thin
into the plate, sprinkle on as much sugar as you would
64 PASTRY.
think the apple required (apples vary so in sweetness you
cannot be governed by any rule), a little rose water, and
nutmeg to taste ; cover with the upper paste, make
a small incision in the middle of the upper crust, and
bake. Many people think these the nicest kind of apple
pie.
I*ie.
Take a deep earthen pudding pot, fill it with slices of
apple, then pour on as much molasses as the apple
requires to sweeten it ; sprinkle over a little cinnamon,
put over a paste, with a small slit in the middle, and place
in the oven. After the first paste is baked it may be
taken oif, and another put on in its place. This should
be taken off, and the apple remain long enough to be a
deep red. When cooked enough, take from the oven, and
immediately break the paste in small pieces, and stir into
the sauce while hot. To be eaten cold. It is a favorite
dish with many people, and very nice.
. GJ-loveir'ss Pan Pie.
Make a quart of nice apple sauce, flavored as above,
but sweetened with sugar (nutmeg may be used for
flavoring if preferred) . Bake the paste very thin on a
tin sheet, mark it into squares, and when baked break it
into the apple, and be sure that all the paste is well
covered in the sauce, for at least two or three hours be-
fore it is used.
IMTrs. Jenkins 9 Mlncc Fie.
A beefs tongue boiled, and chopped finely ; two quarts
of chopped apple, one quart of beef suet after it is
chopped, two bowls of stoned raisins, one bowl of cur-
PASTRY, 65
rants, quarter of a pound of citron cut very small, half
pint of sherry wine, two table spoonfuls brandy, three
table spoonfuls of molasses, two grated nutmegs, two
table spoonfuls of allspice, one of clove, one of cinnamon,
a pint of sweet cider ; if sour, sweeten it well with sugar.
Lastly, add sugar according to your taste.
l Pie.
Make a custard of a quart of milk, six eggs, well beaten,
a cup of white sugar not heaped, and a tea spoon of
vanilla. Line your plates with paste, pour in the custard
and bake immediately. If you wish pudding, line your
pudding dish with paste, and bake thick.
Boil a squash that weighs about six pounds, sift it
through a sieve, add two quarts of milk, four eggs, well
beaten, with three soft crackers, pounded as fine as meal.
If the squash is watery, add another egg or a cracker as
you prefer. Flavor with ginger or nutmeg, and sweeten
to taste. A table spoonful of butter, while the squash is
hot, is a great improvement. Bake in pie plates lined
with paste. It may be baked deeper in a pudding dish,
and is very much liked as a pudding by most people.
Fie.
One quart of pumpkin to one quart milk, two cups
sugar, two table spoonfuls of rose water, one of ginger,
if you like, and four eggs. Baked in deep plates lined
with paste. One or two eggs less may be used by sub-
stituting two or three table spoonfuls of maizena, or a soft
cracker finely powdered.
5
66 PASTRY.
Pie
Make a rich paste, line a deep dish and bake it. Pare
and core as many apples as will fill the dish (one layer) ,
put them into a stewpan with four table spoonfuls of
white sugar, a wine glass of sweet wine, and a little thin
lemon peel or rose water as you please. Cover the stew-
pan and let them stew until tender, then let them cool.
Make a rich, boiled custard ; when quite cold put the ap-
ples into the dish in which is the paste, and pour over the
custard.
Baltimore Fie.
Roll out some rich puff paste, not quite an inch thick ;
cut into any shape you please, making each piece of the
same shape, but smaller than the preceding one, till the
last is about the size of a cent. Between each piece
spread some rich preserve or jam ; turn up the edges
of the paste, and brush the sides and top with the beaten
yolk of an egg. Lay the pyramid on a tin sheet, and
bake light brown. Serve hot.
Fill a pudding dish with pared peaches (stones left
in), sprinkle over as much sugar as the peaches require,
a very little water, and cover with puff paste.
Baltimore -A_p;ple I?ie.
Fill a pudding dish with pared and cored apples,
the tart baking-apple ; fill each hole of the apple with
good brown sugar ; cut the rind of two lemons in very
thin strips, and lay on top of the apples ; squeeze the
juice of the lemons into a cup, and add a little cold water ;
PASTRY. 67
pour this over the apples, and sprinkle with sugar quite
thickly ; cover the whole with a nice puff paste, and bake
slowly one hour. Serve hot.
Mrs. Rice's Lemon. Pie.
The grated rind and juice of two lemons, seven table
spoonfuls of sugar, six eggs, leaving out the whites
of four, one tumbler of milk, one table spoonful of melted
butter. Bake in a paste, and when baked, take the
whites of the four eggs, with four table spoonfuls of sugar.
After they are whipped to a froth, put it on the top, and
bake to a light brown.
y J?ie.
Bake the pie in a deep plate, without any lower crust.
Fill "the plate with berries, and sugar sprinkled over
them ; cover with paste a small hole in the centre of the
paste, and bake a light brown.
68 CAKE.
PART SEVENTH.
CAKE.
Directions for
The flour used for making cake should always be dried
and sifted ; always break the eggs separately in a cup. It
is a good plan to lay the eggs, to be used, for a few hours
in very cold water before breaking ; they whip better for
being cold.
When soda is used, always dissolve it before adding it
to the general mixture.
In. winter, soften but do not melt the butter in the milk
used.
Never add the fruit to cake until it is ready for baking.
In baking cake which requires long baking, take white
paper and lay on the sides, bottom, and top ; it is easily
removed when the cake is done.
To ascertain when a loaf of cake is done, take a fine
knitting-needle and insert in the thickest part of the loaf;
if it does not stick to the needle, the baking is finished.
In whipping the whites of eggs, always use a shallow
dish, and whip them in a cool place.
Never stop after you commence until they are light, and
whip them until you can turn the dish over without their
slipping.
It is better to beat the yolks and whites of eggs
separately, except in cake that contains yeast or soda.
CAKE. 69
The ingredients of the cake should be -well beaten to-
gether before the flour is mixed in, for it does not benefit
the cake by beating after all the flour is added.
I find by experience that the granulated sugar is purer,
sweeter, and better in every respect for cakes and all
pastries than brown sugar.
The butter and sugar should always be worked to a
cream, and the other ingredients added afterwards, the
flour always the last.
The cake should be turned from the tins as soon as it
comes from the oven. It requires a much hotter oven
for cake with soda in it, than for that which is raised
with yeast.
Four pounds of flour, one half pound of butter, one
half pound of sugar, five eggs, half pint of yeast, two
gills of wine, two tea spoons of ground allspice, one of
clove, one of cinnamon. Beat it well.
Oake.
Seven cups of flour, two cups of sugar, one and a half
cups of butter, one of molasses, four eggs, a cup and a
half*of sour milk, a tea spoon of soda dissolved in the
milk, two grated nutmegs, half a pound of raisins
chopped well, and two ounces of citron cut in rather
small pieces.
]>JLrs. Hooper's Spong-e Oalte.
Beat six eggs together thoroughly ; when well beaten,
stir in two cups of granulated sugar, two cups of flour,
and half a tea spoonful of soda dissolved in a table spoonful
70 CAKE.
of milk ; beat all well together, then add the grated peel
and juice of a good-sized lemon or two small ones. Bake
immediately with a quick oven.
Mrs. Proctor's iFTimi Cake.
Two heaping pint bowls of flour, one pint bowl of
milk, two cups and a half of sugar, one cup of molasses,
one cup of butter, four eggs, one tea spoonful of soda dis-
solved in the milk, one tea spoon each of cinnamon, clove
and allspice, one pound of raisins chopped. Bake three
hours slowly.
Cream Cake.
Two cups of flour, one cup of cream, one cup of sugar,
two eggs, and half a tea spoon of soda.
Cup Cake.
Five cups of flour, three of sugar, one and a half of
butter, six eggs, one cup of milk, with a scant tea spoon
of soda, one grated nutmeg, and three quarters of a pound
of currants. It is very nice without the currants.
Melrose Cake.
Three cups of flour, one and a half cups of sugar, half
a cup of butter, half a cup of milk, one tea spoon of
soda, three eggs, one nutmeg, and a table spoonful of rose
water.
Miss Slackler's Roxlmry Cake.
One and three quarters of a pound of flour, one and a
half pounds of sugar, three quarters of a pound of but-
ter, five eggs, half a pint of wine, half a pint of milk, a
pound and a half of raisins well chopped, a scant
tea spoonful of soda.
CAKE. 71
This will make two loaves, and should be baked two
hours.
Tea Oalce.
Three and a half cups of flour, two of sugar, one of
butter, four eggs, tea spoon of soda in table spoonful of
milk or wine, half grated nutmeg. Bake carefully.
Cake.
One cup of butter, and two of white sugar, well
creamed ; add whites of six eggs, which have been beaten
to a froth, one cup of milk, with half a tea spoon of soda
dissolved in it, two cups and a half of flour, with
one tea spoon of cream of tartar. Flavor as you please.
Oalte.
The yolks of eighteen eggs, well beaten for two hours,
two pounds of sugar, one pound of flour, and beat well
together ; the whites of eighteen eggs, whipped to a froth,
and put into the cake the last thing before putting it into
the oven.
IVXaple^voocl
One pound of white sugar, three quarters of a pound
of butter, well creamed, nine eggs beaten to a froth, juice
and grated rind of a lemon, one pound of flour the last
thing, with one pound of stoned raisins.
Oalies.
Three quarters of a pound of granulated sugar, half a
pound of flour, six eggs, with yolks and whites beaten
separately, tea spoon of mace, two table spoonfuls of rose
water. When dropped upon the tin they must be
sprinkled with rose water, and sugar grated over them.
72 CAKE.
One pound of flour, half pound of butter, half pound
of sugar, four eggs, a little mace, six table spoonfuls of
cream, beaten well together. Flour your tins well, and
drop them on with a spoon.
Cake (g-ooi).
Five cups of flour, two of sugar, one of molasses, one
of butter, half cup of lard, tea spoon of salt, tea spoon of
soda dissolved in a cup of sour milk, two tea spoons of
ground clove, two of allspice, one of mace, one pound
chopped raisins, two ounces of citron sliced thin.
IPoirk Oake
Half pound of salt pork chopped fine, two cups
of molasses, half pound raisins chopped well, two eggs,
two tea spoons each of clove, allspice, and mace, half a
table spoonful of saleratus or soda, and flour enough to
make a stiff batter. Bake in a moderate oven.
Oake.
One egg, a piece of butter the size of an egg, one cup
of sugar, one cup of milk, one pint of flour, two tea spoon-
fuls of cream of tartar, one of soda. Divide the milk,
and dissolve the cream of tartar in one, and the soda in
the other, and pour one into the other to effervesce, then
add to the other ingredients,
ISi^ookline Cake.
Four pounds of flour, three pounds of butter, three
pounds of sugar, three dozen eggs, leave out the
whites of four, four pounds of currants, one ounce
of mace, three nutmegs, one pound of citron, half pint of
brandy, one gill of wine.
CAKE. 73
Mialclen J?luiiii. Oake.
Three and a half pounds of flour, three of butter, three
of sugar, three dozen eggs, one and a half pounds
currants, one and a half pounds of raisins well chopped,
one ounce of spice, half pint of brandy, half pint of wine,
gill of rose water.
Oake
One cup of sugar, one egg, butter as large as an egg,
three cups of flour, one tea spoon of soda, two tea spoons
cream tartar, one cup milk, one nutmeg.
Hooj3er-'s FTum. Gake (ricli).
Four pounds of flour, three pounds of butter, three
pounds sugar, thirty-six eggs, two table spoonfuls of
mace, three nutmegs, four pounds currants, two pounds
stoned and chopped raisins, one pound of citron cut
in small pieces, half pint of brandy. Three hours good
oven will bake it.
Oake.
Two pounds of flour, three quarters of a pound of
sugar, half pound of butter, six eggs, three gills of yeast,
two gills of milk, two wine glasses of rose water, a little
brandy, two tea spoons of soda ; spice to your taste.
Bread Oake.
Three cups of sugar, one cup of butter, three eggs, one
nutmeg, grated, tea spoon of soda dissolved in a table
spoon of milk, half pound of chopped raisins.
Three cups of very light dough ; work together sugar,
butter, eggs, and spice ; put your milk and soda into the
dough, and then add the other ingredients ; lastly, the
raisins. Beat it well, and let it stand in the pans a short
time, to rise it well before baking.
74 CAKE.
Gake.
Nine eggs, one pound sugar, half pound of flour.
stei* Loaf" Gake.
Three pounds of flour, one and a half pounds of butter,
one and a half pounds of sugar, one pound of currants,
two nutmegs, table spoon of clove, two table spoons of
cinnamon, half pint of rose water, half pint of wine, half
pint of yeast, and eight eggs.
Three pounds of flour, one and a half pounds of sugar,
one pound of butter, six eggs, cup of rose water, cup of
ginger.
Diet Oake.
One pound of flour, fourteen eggs, three of the whites
left out, one pound of sugar.
Saleirn. Loaf" Gake.
Two and a half pounds of flour, one and a half of but-
ter, one of sugar, five eggs, gill of wine, two table spoon-
fuls of rose water, half pint of yeast, table spoonful of
clove, two table spoonfuls of mace, two of cinnamon.
. fag-e's GJ-old Oake.
Yolks of one dozen eggs, five cups of flour, three of
white sugar, one of butter, one and a half of cream or
sour milk.
If the milk is sour, one tea spoon of soda dissolved in
it ; if cream, half a tea spoon of soda.
Oake.
Two pounds of flour, two pounds of granulated sugar,
CAKE. 75
two pounds of butter, twenty eggs, one glass of brandy.
This should be beaten hard for half an hour, and needs
a steady, rather quick heat.
. ISlee's FrilT Oalie.
Three cups of flour, two and a half cups of sugar, one
of milk, three eggs, piece of butter large as an egg, one
tea spoon of cream of tartar, half tea spoon of soda, half
tea spoon of salt.
Plum. Oalte (nice).
One pound flour, one pound granulated sugar, one
pound butter, two pounds raisins chopped, two pounds
currants, one nutmeg, twelve eggs, one tea spoon clove,
two tea spoons of cinnamon, one glass wine, one glass of
brandy, one pound of citron. After beating it well, add
a little more flour, about two cups, and bake well in
a moderate oven for five hours.
Oalte (vei*^- nice).
Four cups of flour, two cups of sugar, two cups of but-
ter, four eggs, half a cup of molasses, tea spoon of soda
in a cup of milk, pound of raisins.
"Waltliam Oake.
Two cups flour, one of sugar, one of butter, three
eggs, three quarters of a tea spoon of cream of tartar put
in the flour, half a cup of milk with half a tea spoon of
soda dissolved in it, essence of lemon, and a little spice.
Oake.
Four and a half pounds of flour, four and a half
pounds of butter, four and a half pounds of sugar, one
76 CAKE.
,
and a half pounds 01 box raisins stoned, one and a half
pounds of citron, six and a half pounds of currants,
twenty-two eggs, half ounce of ground mace, half ounce
of clove, half ounce of cinnamon, one gill of wine, one
gill brandy, half gill of rose water, one and a half
tea spoons of soda, one table spoonful of molasses.
One pound of flour, three quarters of a pound of
granulated sugar, half pound of butter, five eggs, and a
gill of rose water.
(nice).
Rub six ounces of butter in two pounds of flour, beat
one pound of sugar with eight eggs, gill of rose water,
one nutmeg ; beat all well together, and roll out.
The more lard they are fried in the less they will soak
fat.
.Allen's 33oug:IiiiTits (very nice).
Four eggs, eight table spoonfuls of sugar, butter big as
an egg, a little salt, one nutmeg, half a cup of milk, half
tea spoon of soda, and flour enough to roll out.
Cake.
Four pounds of flour, two and a half pounds of sugar,
one and a half pounds of butter, ten ounces of lard, one
and a half pints milk, one pint of yeast, two pounds of
raisins, two ounces of mace, one ounce of cinnamon, two
nutmegs, four eggs, half pint of wine.
Beat the butter, lard, and sugar together, then take
half of it with the milk and yeast and half the flour, beat
it well and let it rise over night. In the morning mix in
the other part of butter, sugar, and lard with the eggs,
spice, wine, and flour.
CAKE. 77
Oake.
One cup molasses, one cup of sugar, one cup of butter,
two eggs, two thirds of a cup of milk, with one tea spoon
of soda dissolved in it. Two tea spoons of cream tartar,
and flour enough to make it as other loaf cake, one tea
spoon of salt, one of clove, one of cinnamon, one nutmeg.
IVXrs. King's Oake.
Two and a half cups of sugar, one of butter, one of milk,
three eggs, one and a half tea spoons of cream tartar,
one tea spoon soda, four cups of flour, not heaped. Fla-
vor with lemon or nutmeg.
Mrs. Flag-g-'s I?cm.nd Oake.
Nine eggs, their weight in sugar, the weight of eight
in flour, and of seven in butter, with one nutmeg grated.
IMrs. Barker's Grinder "bread.
One and three quarter pounds of flour, three quarters
of a pound of butter, two eggs, one cup of milk with
tea spoon of soda dissolved, three quarters of a pound of
sugar, two table spoonfuls of best ginger.
IMrs. Freeman's Tum"bler Oake.
Five tumblers of flour, three of sugar, two of butter,
four eggs, one of milk, pint and a half of raisins stoned,
one nutmeg, one tea spoon of allspice, tea spoon of soda
dissolved in the milk.
OookieSo
Six cups of flour, two of sugar, one of butter, one of
milk, tea spoon of soda, flavored with cinnamon or nut-
meg, as you like.
78 CAKE.
Election. Oake
Lay a sponge over night with milk, next morning add
to the sponge a pint of flour, one coffee cup of sugar, one
of butter, one nutmeg, tea spoon of soda, and fruit if you
choose.
Harrison Oake.
Four cups of flour, two of sugar, four eggs, one of
butter, one of molasses, one of milk, half a tea spoon of
soda, half a tea spoon of ground clove.
. Knig-lit's Fruit Oake.
Ten cups of flour, six of sugar, three of butter, three
of milk, eight eggs, tea spoon of soda, half pint of wine,
two table spoonfuls of brandy, half cup of molasses, table
spoonful of cinnamon, two tea spoonfuls of ground all-
spice, one of ground clove, pound and a half of raisins
well chopped, three ounces of citron cut in small pieces.
Bake, in deep pans, till you can put a knitting-needle into
the cake and it will come out clean.
HMrs. Uria^^'s iDougiiniits.
Nine eggs, pint bowl of white sugar, one cup of milk,
one of butter, two teaspoons even of soda, spice to your
taste, and flour enough to roll out. The more fat the
nuts are fried in the less they will soak fat.
Jenny Lincl Oake.
Four cups of flour, two of sugar, one of butter, one of
milk, five eggs, one tea spoon cream tartar, half tea spoon
of soda. Flavored with rose or lemon.
CAKE. 79
Oakes.
Three eggs, half a pound of sugar, one cup of butter,
pint and a half of flour, rolled thin in sugar.
Railroad Cake.
One cup sugar, one table spoon of butter beaten to
a cream, three eggs beaten to a froth, one cup flour, three
table spoonfuls sweet milk, one 'tea spoon cream tartar,
half tea spoon soda, half tea spoon salt.
Oake.
One cup of squash, after it is sifted, three of flour, one
of milk, and if the squash is very dry a little more, two
table spoonfuls of sugar, one of butter, one egg, two tea
spoons yeast powder.
Boston Soiit Gring-erbreacl (nice).
Nine eggs, a pound and a half of sugar, three quarters
of a pound of butter, a scant pound of flour, and ginger
to your taste.
Caraway seeds are a great improvement.
M!rs. Smith's Oing'erbread.
Two pounds of flour, three quarters of butter, a large
pound of sugar, one tea spoonful of soda dissolved in a
table spoonful of milk, six eggs, teacup of ginger.
M!rs. Hooper's Gring'er'breacl.
Three pounds of flour, one and a half of sugar, one of
butter, six eggs, cup of rose water, cup of ginger, half
tea spoon of soda dissolved in a spoonful of milk.
Mrs. Glover's Oake.
One pound of flour, three quarters pound of sugar, two
80 CAKE.
ounces of butter, half a nutmeg, six eggs, table spoonful
of wine, same of rose water.
Marlhlelieacl Oirp Oake-
Five cups of flour, three of white sugar, one and a half
of butter, six eggs, cup of milk with tea spoon of soda,
pound of raisins chopped, half glass of wine, nutmeg.
Mrs. Broug:lit<m 9 s Pound Gake.
One pound of butter, worked back to a cream ; then
add slowly, beating the while, one pound of powdered
sugar, ten eggs beaten to a froth, added gradually, half a
glass of brandy, one glass of wine, and one pound of
flour ; after which beat well for half an hour, and bake
with an even heat.
Biscuit.
Take twelve eggs, and the weight of them in sugar, the
weight of seven eggs in flour, the whites and yolks beat
separately, then mix with them a spoonful of flour and
sugar till all is mixed, and beat them well together ; grate
the peel of three large lemons, and the juice of two, fill
your cake pans half full, and sift sugar on the top. Your
oven must not be too hot.
\
Mrs. Wlxittemore's .AJinond Cheese
Cake.
Make a curd of the yolks of two eggs, a glass of wine,
and a quart of new milk ; strain it, then beat a quarter
of a pound of butter, take the skin off a quarter of a
pound of almonds, and pound them very fine ; beat one
glass of wine and one glass of rose water in it, half a
pound of loaf sugar, with a tea spoon each of mace and
CAKE. 81
cinnamon, one nutmeg, nine eggs, six large spoonfuls of
cream, and a handful of currants.
This can be baked in paste, if you please, like squash
pies.
Martolelieacl Harcl
Three pounds of flour, two pounds of sugar, one pound
of butter, ten eggs, half a pint of rose water, and two
ounces of ginger.
Two pounds of flour, one and a half of sugar, one and
a quarter of butter, ten eggs, cup of ginger, cup of rose
water. Caraway seeds if you like.
Five pounds of flour, half a pound of sugar, half a pound
of butter, a pint and a half of milk made blood warm,
a gill of yeast, ten eggs ; the butter and sugar should be
melted in the warm milk, then mix all together, work it
well, and let it stand to rise.
Six cups of flour, two of molasses, one of milk, half
cup of butter, large spoonful of soda, two large spoonfuls
of ginger, tea spoon of salt.
3L<iiTLeolM.'s
Two cups of sugar, two eggs, cup and a half of milk,
half a tea spoon cream of tartar, half tea spoon of soda,
butter size of an egg, flour to roll out thin*.
One cup lard and butter mixed, one of molasses, one
6
82 CAKE.
of sugar, three eggs, half a cup of sour milk, tea spoon
of soda, spice to your taste, and flour enough to make it
as stiff as loaf cake.
One pound white sugar, three quarters of a pound of
butter, five eggs, leaving out the yolks of two, and nearly
two pounds of flour. Spice if you like.
Oake.
Take ten eggs, separate them, a pound of granulated
sugar, half pound of flour, the grated peel of two lemons,
and the juice of one ; beat the yolks with the sugar, and
the whites alone ; then add them, and sift in the flour by
degrees ; beat well, and bake with a quick heat.
Cake.
Four cups of flour, four eggs, three cups of sugar, one
of butter, cup of milk, tea spoon of soda.
Oake.
Two quart bowls of flour after it is sifted, one bowl
of sugar not quite full, quarter of a pound of butter, pint
of milk, with heaping tea spoonful of soda dissolved in the
milk, table spoonful of allspice, two of cinnamon ; raisins
if you please.
Miss Hull's Martole Oake.
Three and a half cups of flour, three cups of white
sugar, one cup of butter, half a cup of cream or milk,
whites of seven eggs, two tea spoonfuls of cream of tar-
tar, one of soda.
CAKE. 83
Five cups of flour, two brown sugar, one cup molasses,
one cup butter, tAvo table spoonfuls of cinnamon, one of
clove, one of allspice, and one nutmeg, half a cup of
cream or milk, sour if you have it, half a tea
spoon of soda, yolks seven eggs. Butter your pans, put
in a layer of the last or dark, then a table spoonful of
light (the first), and alternate with the dark and light
throughout.
Soak half a pound of sweet almonds in boiling water,
till the skins will rub off easily, wipe them dry, then
pound them fine, with rose water to taste. Beat the
whites of three eggs to a stiff froth, stir in gradually a
pound of powdered white sugar, then add the almonds ;
when they are well mixed in, drop the mixture in small
parcels on baking tins, several inches apart ; sift sugar
over them, and bake in a slow oven.
One heaping cup of sugar, two cups milk, one of but-
ter and lard mixed, one of bread sponge, four eggs, and
spice to taste ; stirred up over night, moulded, and fried
in the mornin.
Common
Two cups of sugar, one and a half of milk, two eggs, one
nutmeg, two tea spoonfuls of cream of tartar, one of soda.
Oake.
Two cups of flour, three of sugar, half of butter, one
of milk, three eggs, and one grated lemon. Butter and
sugar worked to a cream, eggs added, and rind of lemon
84 CAKE.
grated in with flour. The juice of the lemon must be
put into the milk, after which half a tea spoonful of soda
must be added, and turned into the other ingredients ;
then add two more cups of flour, making four in all, and
bake.
Hull's
Two cups of sugar, two of butter, two eggs, one cup
of yeast, two cups of milk ; let it rise over night, make
up in the morning with flour, and roll out rather soft in
small cakes ; set to rise ; let them get perfectly light, and
bake ; take the white of an egg and pulverized sugar,
beat well, and spread over the tops, and dry a little in
the oven.
. Emerson's Spong-e Oake.
The weight of six eggs in sugar, the weight of four in
flour, and a few drops of essence of lemon. Beat the
eggs and sugar together for half an hour, stir in the
flour, and bake twenty minutes.
Mirs.
Two cups of milk, one of sugar, one of yeast, and
flour enough to thicken ; rise over night ; in the morning
add a piece of butter the size of an egg, another cup
of sugar, one cup of Sultana raisins, or other raisins,
chopped ; roll out to bake, cut in rounds, and rise again
before baking.
Common
Two cups of sugar, one of butter, one of milk, one tea
spoon of soda, two table spoonfuls of ginger, glass rose
water, flour enough to roll out.
CAKE. 85
Claj- M!onnt Sponge Galce (Miss "Wash-
ing-ton).
Twelve fresh eggs, their weight in sugar ; beat the
eggs separately -till very light, then sift in sugar. After
it is well beaten stir in the weight of seven eggs in flour.
Do not beat it. After the flour, add juice and grated peel
of a lemon.
Mrs. BTii-ragre's GofFee Oalte.
Five cups of flour, one cup of made coffee, one cup
sugar, half cup molasses, one cup of butter, tea spoon
soda, two tea spoonfuls of cinnamon, one of clove, raisins
or currants.
Rice's Molasses
One cup of molasses, into which beat one tea spoonful
of soda, one third cup of milk, one third cup of butter,
one egg, one tea spoonful of ginger, one of salt, and two
cups of flour.
Heaclville Oalie.
One and a half cups of flour, one of sugar, half cup
of milk, three eggs, butter size of an egg, tea spoonful
of cream of tartar, half tea spoon of soda, flavor with tea
spoon of peach.
Jamaica IPlain 3L*eiw.on OaLce.
Five eggs, three cups of sugar, one of butter, one of
milk, five of flour, one lemon rind grated, half tea spoon
soda dissolved well in milk, and after all is well beaten,
add the juice of the lemon, and bake immediately.
CAKE.
Gorn.in.oi3. IPluin OaJU:e.
Three cups of flour, one of sugar, one of sour cream,
if you have not cream, half of butter, and half of milk,
two eggs, tea spoon of soda, cup of raisins, little spice.
PRESEEVES, JELLIES, BLANC-MANGE, &c. 87
PART EIGHTH.
PRESERVES, JELLIES, BLANC-MANGE, &c.
MJL-S. Curtis' Velvet Oream.
Half an ounce of isinglass dissolved in one and a half
cups of white wine ; then add the juice and grated peel
of a lemon, three quarters of a pound of loaf sugar ;
simmer all together until mixed well ; strain and add one
and a half pints of rich cream, and stir until cool ; pour
it into moulds, and let it stand till stiff enough to turn
out.
Ourrant Jelly.
Three pounds of juice of red currants, one pound of
juice of white currants, boil quickly for fifteen minutes ;
then take from the fire and stir in two pounds of gran-
ulated sugar, stirring till dissolved ; place again on the
fire, and boil hard for eight minutes.
After it is put in the glasses, set it for two or three
days in a hot sun.
Hice Oustaircl.
One quart of milk, three eggs, half a cup of rice, ono
lemon, tea spoonful of salt, and thirteen tea spoonfuls
of powdered sugar.
Boil the milk, rice, and salt together, until the rice is
88 PRESERVES, JELLIES, BLANC-MANGE, &c.
soft. Separate the yolks of eggs from the whites, and
beat the yolks with three tea spoonfuls of sugar and tho
grated peel of the lemon ; beat the whites with ten tea
spoonfuls of sugar, and the juice of the lemon. When
the rice is soft take it from the fire, and stir to it tho
beaten yolks till it thickens, turn into your pudding dish,
put whites over the top, place in oven to color the top..
To be eaten cold.
JESeverly
One quarter box gelatine wet with a little cold water,
then put the mould full of boiling water on the gelatine,
add half a cup of sugar and the juice of a lemon ; strain
through a sieve and set away to cool ; when quite stiff,
stir in the whites of two eggs, pour it into the mould,
and set it on the ice to cool. Stir the yolks of two eggs,
two cups of milk, a little sugar and vanilla, over the fire ;
when the jelly is turned from the mould, turn the custard
over and serve.
Soft Custard.
One quart of milk, nine eggs, taking out the whites cf
five , boil a stick or two of cinnamon in the milk, re-
moving it before you add the eggs, and one cup of pow-
dered white sugar. Beat the eggs thoroughly, and turn
into the boiling milk, stirring one way, until it thickens,
and remove quickly before it turns to whey.
.A.p-ple Onstarcl.
Six tart mellow apples to be pared, quartered, and
cored ; put them in a pan with half a tea cup of water,
set them on the stove ; when they begin to grow tender
PRESERVES, JELLIES, BLANC-MANGE, &c. 83
turn them into a pudding dish, sprinkle sugar on them ;
beat eight eggs with a tea cup and a half of sugar, mix
with three pints of milk, flavor as you like, and pour
over the apples.
Bake from twenty to thirty minutes.
Floating- Island.
Take a large glass of currant jelly, whites of three
eggs, a little lemon juice and peel grated ; whip it up
with a rod, and put into the middle of a dish of cream.
MJTS. Hooper's TV"hip Syllabubs.
One quart of rich cream, the juice of three lemons,
three quarters of a pound of sugar, and wine to your
taste ; whip all well together, put the froth in your
glasses as fast as it rises.
Boiled Custards.
Nine tea cups of cream, nine eggs leaving out the
whites, and sugar to your taste ; flavor with vanilla or as
you please ; put it into cups, and stand in a large pan of
boiling water in the oven. Care must be taken that they
are not overdone.
Preserved Quinces.
A pound of sugar to each pound of quince (after
paring, coring, and quartering) ; take half of the sugar and
make a thin syrup ; stewing a few of the quinces at a
time till all are finished, make a rich syrup of the re-
maining sugar and pour over them.
M!rs. Hooper's
One quart of new milk, one ounce of isinglass cut fine
93 PRESERVES, JELLIES, ELAXC-MAXGE, &c.
into the milk, with a stick of cinnamon or vanilla, sim-
mered over the lire till the isinglass is dissolved, then re-
move the stick, sweeten to your taste with loaf sugar,
strain it, and when nearly cool wet the moulds with rose
water, and turn it in.
Calf's Foot
Take one pair of feet, and put them into a gallon of
water, let it boil half away and skim constantly, strain it
when cold, take the fat from the top and bottom, then
warm it, add sugar, the juice of three lemons, a pint of
Madeira wine, and the whites of seven eggs ; boil it half
an hour, strain through a flannel bag.
Three pints of cream boiled well and flavored and
sweetened to taste, one and a quarter ounce of gelatine,
or half an ounce of isinglass dissolved in warm water
enough to cover it ; when dissolved cover with cream
and boil up once or twice till rather thick, then pour it
on the seasoned cream ; stir it well and put it in the
moulds.
Blanc-mange.
May be made as the above, but the gelatine strained
on to custard instead of cream.
Mrs. Eaton's Trifle.
Soak a dozen sponge drops in sweet wine ; after they
are well soaked, drain off any of the wine that may re-
main ; make a custard of a pint of cream, the yolks of
four eggs and white of one, flavored and sweetened to
your taste ; when cool, pour over the cakes, then beat
PRESERVES, JELLIES, BLAXC-MAXGE, &c. 91
the whites with sugar and lemon, and put on the custard
as high as you can.
Jelly.
Take sound plums, put them in a stone jar, cover the
jar with bladder, put it in a deep pan of water over the
fire, and let the water boil gently till all the juice has
come from the fruit, strain through a jelly bag, and boil
with an equal weight of loaf sugar, stirring all the time.
Damsons should have a slight incision.
331aelt Currant Jelly.
Boil the currants till the juice flows, then strain
through a jelly bag, and set it over the fire for twenty
minutes, after which add half a pound of sugar to a
pound of juice, and boil for about ten minutes.
3Jrs. Barrett's G-reen G-ag-c Jam.
Rub ripe green gages through a sieve, put all the
pulp into a pan with an equal weight of loaf sugar
pounded and sifted. Boil the whole till sufficiently thick,
and put into pots.
!M!art>lclieacl IProseirvecl IPeaoli..
Take a peck of ripe peaches, stone and pare them,
allow a bowl of white sugar to a bowl of peach ; put a
layer of peach into the stone jar, then a layer of sugar,
and so on till they are used up.
Let them stand for two days ; drain off the syrup, boil
and skim and turn over the peach, stand two days ; drain
off the syrup, scald and skim, and again return to the
peach, and it is fit for use.
92 PRESERVES, JELLIES, BLAXC-MANGE, &c.
Blaeltberry Jam.
To four bowls of blackberries add four bowls of sugar,
boil thoroughly, and turn into jars with a paper dipped
in brandy over it.
A.p;pl3 Jam.
Core and pare a good quantity of apples, chop them
well, allow equal quantity of weight, apples and sugar,
make a syrup of your sugar by adding a little water,
boiling and skimming well, then throw in some grated
lemon peel, a little white ginger with the apples, boil
until the fruit looks clear.
rj' Jain.
Pick them carefully, take equal quantities of berries
and sugar, stir it continually ; put the fruit first into a
sauce-pan, and when the watery particles are evaporated
add the sugar, simmer slowly for fifteen or twenty
minutes.
rir Jam..
A bowl of fruit to three quarters of a bowl of sugar,
boiled thoroughly, and constantly stirred.
Sag-0 Jelly.
To one quart of water put six large spoonfuls of sago,
the same of sugar, boil to a jelly, stir it all the time
while boiling, flavor to your taste, put into moulds, and
eat with cream.
IPre served
Pick off all the stems, and to every quart of fruit add
a quart of sugar ; mix well with the sugar and put them
PRESERVES, JELLIES, BLANC-MANGE, &c. 93
over a slow fire till the syrup commences to form, then
put them over a hot fire, and let them boil quickly for
fifteen minutes, skimming it well. Put them boiling hot
into stone jars, seal up tightly.
3?i*e seirvecl Olierries.
The bright red cherry is the best ; do not take off tho
stems ; wash and drain them, weigh them, and allow three
quarters of a pound of sugar to a pound of cherries ;
put them into wide-mouthed bottles, cork them lightly,
place the bottles in a kettle of water, cold (keep the
bottles apart to prevent them from striking), put the
kettle on the range, and let it boil for nearly three hours.
As the water boils away, replenish it ; after the bottles
are taken from the water and cooled a little, cement tho
corks closely, and put in a dry place.
Preserved. Fine Apple.
A pound of sugar to a pound of pine apple ; put the
slices in water, and boil a quarter of an hour ; then re-
move them, and add the sugar to the water ; put in the
apple, and boil fifteen minutes. Boil the syrup till thick.
Gs-i*ape Jam.
Boil the grapes in a little water long enough to make
them tender, then add a pound of sugar to a pound of
grapes, and boil half an hour.
Tomatoes*
A pound of sugar to a pound of tomatoes. Tako six
pounds of each, the peel and juice of four lemons, and
quarter of a pound of ginger tied up in a bag ; put on the
side of the range, and boil slowly for three hours.
94 PRESERVES, JELLIES, BLANC-MANGE, &c.
Jelly.
One ounce of isinglass in a pint of water, with the rind
of six lemons ; stir it all the time till the isinglass is
dissolved ; add a pint of lemon juice, and sweeten to the
taste with loaf sujrar, the shell and white of an eg ; boil
o ' oo '
six or seven minutes, and let it drop through a flannel
bag without squeezing ; put it in your jelly glasses before
it is cold.
Jelly.
Rub the fruit through a sieve, and then squeeze through
a fine cloth ; three quarters of a pound of sugar to every
pint of juice ; set over a good fire, and skim and stir occa-
sionally. When it is done it will fall from the skimmer
in sheets.
IPz-eservecl Apple (very nice).
Core and pair a dozen good-sized apples and cut into
eights ; make a syrup of a pound of sugar to half a pint
of water ; let it boil, and then put in as much apple as
can be boiled without breaking ; remove them carefully
when tender ; after all are done, add a little more sugar,
boil up, and flavor with vanilla or lemon, and turn over
the apple.
Oocoaniii: Oakes.
Take the meat of two cocoanuts, pare off the dark
skin, and grate them ; an equal weight of sugar and
cocoanut ; add the white of an egg not beaten ; after it is
well mixed roll it into balls, flour a tin sheet, lay them
on, and twenty minutes will bake.
PRESERVES, JELLIES, BLANC-MANGE, &c. 95
.A.rroTvroot; Blanc-mange.
Four table spoonfuls of arrowroot, four of white
sugar, four eggs beaten together ; boil a quart of new
milk, part cream if you have it, with a bit of vanilla
bean ; when it boils, remove the bean, and turn the milk
on the mixture, stirring briskly till it thickens. Put
in moulds.
Ore am. for Preserves.
Mix one ffill of rich milk with a wineglass of rose
C o
water, and four ounces of white sugar, the yolks of two
eggs well-beaten ; stir all into a quart of cream, set it
over the fire, and let it just come to a boil, stirring all
the time ; take it off, and let it cool.
Lemon Onstards.
Beat the yolks of eight eggs until they are quite light ;
stir in a quart of boiling water, the grated rind and
juice of two lemons, and a cup of white sugar ; beat well
together ; place the pan containing the mixture in a hot
place, and stir until it thickens ; add a glass of wine and
one of brandy ; stir well ; when cool, put into jelly glasses
for the table. Whip the whites to a stiff froth with a
knife, and three spoonfuls of white sugar, and put on the
custard in each glass.
Preserved Pears.
Select sound, medium-size pears ; pare, halve, and core
them ; lay them in a sauce-pan for preserving ; cover
them with cold water, with quarter of a pound of ginger
tied in a muslin bag and put into the water ; let them
simmer slowly till soft, then drain them on a sieve,
weigh them, and allow sugar equal in weight.
93 PRESERVES, JELLIES, LLAXC-MAXGE, &c.
Pare thinly the rind of three fresh lemons, and put
with the juice into the syrup ; when it boils lay in tlio
pears, and let them cook slowly for twenty minutes ; then
lay the pears on a dish, and return the syrup to the fire,
and let the watery particles evaporate ; when the pears
are cold put them in your jar, and pour on the cyrup
when quite cold. Cork tightly.
rliilacleli>hia Oalf^s Feet
Take a set of calf's feet, and after cleaning, boil them
in four quarts of water for five hours, skimming care-
fully ; strain through a cullender, and set aside to cool ;
when cold remove all the fat from the jelly.
Put the jelly into a sauce-pan with three or four sticks
of cinnamon, three whole cloves, and the rind and juice
of three lemons ; set it on the lire.
Beat the whites and shells of four eggs in half a pint
of cold water ; stir in quickly with half a pound of whiic
sugar dissolved in one pint of best " champagne cider ; ' :
and a pint of sherry wine, let it simmer for five minutes,
set it aside to settle, and pour through a jelly bag into
moulds to cool.
Take an ounce of moss, wash thoroughly, and put
into two quarts of new milk ; let it simmer slowly till it
thickens ; strain through a sieve, flavor, and put it into
moulds.
Italian
The whites of two dozen eggs whipped to a stiff froth,
the juice of six lemons, two pounds of white sugar, and
two quarts of water ; mix the water, juice, and sugar,
PRESERVES, JELLIES, BLANC-MANGE, &c. 97
together, and then add the eggs ; stir well together, put
into the freezer, and stir till it freezes.
Charlotte
One ounce of isinglass dissolved in half a pint of milk,
and add a vanilla bean ; put it to simmer over the fire ;
beat the whites of four eggs to a froth, stir the yolks
thoroughly with quarter of a pound of pulverized sugar,
and one pint of thick cream, a wine glass and a half of
wine to a froth ; when the isinglass is dissolved, strain
the milk, while lukewarm, into the yolks and sugar ; add
the whites immediately, next the cream, beat all together.
Place in your mould pieces of dry sponge or other cake,
turn the mixture on it, and let it stand till firm.
Citron Melon.
Pare the melons and cut them into long slices ; to
every eight pounds of melon allow eight pounds of best
white sugar, the juice and thin rind of six lemons, and
half a pound of ginger ; put the melons into your pre-
serving kettle, cover them with alum water, and boil
them half an hour, or until they look clear, then drain
them, lay them in cold water, and let them stand all
night ; in the morning tie the ginger in a piece of muslin,
and boil it in three pints of clear w r ater till the water is
flavored ; take out the ginger, put in your sugar and let it
melt, put it over the fire, add the peel of the lemons, and
skim it as it boils ; take out the peel, put in the citron
and the juice of the lemons, and boil them till the citron
is transparent, but do not let it break ; when done, put in
a deep pan, and leave uncovered for a few days in a cool
place ; afterwards put the melon into a jar, and pour in
7
98 PRESERVES, JELLIES, BLANC-MANGE, &c.
the syrup carefully ; cover tightly with brandied paper
over the top.
Pour on to half a box of gelatine a pint and a half of
boiling water, let it thicken ; beat together the whites of
two eggs, one cup of sugar, and juice of two lemons,
stir into the gelatine and put into your mould to cool.
One third box of gelatine, one pint of water, when
dissolved add juice of two lemons, two cups of sugar,
whites of three eggs, and pour into a mould to cool.
To the yolks of the eggs add a pint of milk, and make a
soft custard, and pour into the dish in which it is to be
served, and when ready to be eaten, pour from the mould
into the dish of custard.
SAUCES. 99
PART NINTH.
SAUCES.
To Clarify
To two pounds of granulated sugar put a pint of
water, and dissolve it. When dissolved place to boil, and
before hot stir in well the whites of two eggs ; watch it
carefully, skimming well. When clear cool and bottle it.
This will keep a long time if kept in a cool place.
Beacon Street
Two cups of white granulated sugar, one even cup of
butter worked back to a cream, add a glass of wine, and a
little rose or nutmeg as you like. Stir a scant half tea
spoon of soda into a cup of sour milk, and when
it effervesces add it, and stir all well together ; then add
four table spoonfuls of boiling water without stirring at
all, and put into the sauce tureen, disturbing it as little as
possible.
Ooocl Oommon. San.ce.
Half a pint bowl of brown sugar, two table spoonfuls
of butter, a glass of rose water whipped to a cream. Then
dredge in about a table spoonful of flour, and add half a
pint of boiling water, stirring well for two or three
minutes.
89729B
100 SAUCES.
Sau.ce.
Take quarter of a pound of butter and braid it well
into three even spoonfuls of flour ; then turn on a scant
pint of boiling water, chop well three boiled eggs, and
stir into the butter as it oes to the table.
Caper Sauce.
Is to be made as egg sauce, and two table spoonfuls of
capers stirred in instead of eggs.
Oyster Sauce.
Put on a pint of water to boil ; when it boils stir in
a quarter of a pound of butter, and three table spoonfuls
of flour (even full), let it boil once, and add a pint of
solid oysters.
Mint Sauce.
Strip off the tender leaves of the mint, and chop them
fine ; powder it well with sugar, and cover with vinegar
half an hour before serving.
Cranberry Sauce.
A quart of cranberries, a large pint of sugar, and half
a pint of water. Boil slowly, and beat the cranberries
to a jelly. When thoroughly bruised put in your moulds*
Ha^verhill Cranberry Sauce.
One quart of cranberries, pint and a half of white
sugar, half pint of water.
Boston Cranberry Sauce.
One pint cranberries, three quarters pint of sugar,
simmer slowly, and be sure not to burn.
SAUCES. 101
Superior Sauce.
Turn a pint of boiling cream on to the well-beaten
yolks of six eggs ; add four table spoonfuls of white sugar,
and three of butter, which have been previously worked
to a cream ; put all on the fire, and stir it till it begins to
thicken, then add a glass of sherry.
Apple Sau.ce.
Pare, core, and cut up a quart of apples, add half a
cup of water, boil them till tender, then add sugar and
nutmeg to taste.
Salem Apple Sauce.
Prepare the apple sauce as above, and when done, stir
in a lump of butter, and flavor with rose water.
Quince Sauce.
Cut, pare, and core a quart of quinces, cover in water
and boil till perfectly tender, then add three quarters of a
pound of sugar, and continue boiling for ten or fifteen
minutes, that the sugar may penetrate the quince.
Beverly Sauce.
Two cups of sugar, and three quarters of butter worked
back to a cream ; add a little flour, stir it into two gills
of boiling water, put over the fire, and let it boil two
minutes ; take off, and add immediately two glasses
of wine.
Lemon Sauce.
Put two cups of milk on to boil ; when it boils, stir in
two tea spoonfuls of flour, two cups of sugar, and the
102 SAUCES.
beaten yolks of three eggs ; take from the fire, and add the
juice and grated rind of the lemon.
Oream. Sau.ce.
Beat the yolks of three eggs, three table spoonfuls
of white sugar, and vanilla flavor. Turn on it a pint of
boiling milk, and stir it well.
\Vine Sauce.
One pint bowl of white sugar, not quite a quarter of a
pound of butter, one glass of wine, one grated nutmeg,
and a table spoonful of warm water ; beat together steadily
for half an hour.
Set a sauce-pan on the fire, with about a gill of water in
it ; when it boils, put in the sugar, &c., but do not stir it
nor let it boil, but simmer gently till all is dissolved ; pour
into the tureen, and do not cover till cold.
Grood Oommon. Sauce.
To eight table spoonfuls of sugar add four of butter,
and stir it together until white ; then put into a sauce-
pan, with a cup of hot water ; set on the fire, and stir till
it boils ; then add a spoonful or two of wine, or, if you
please, flavor with lemon and rose water.
MISCELLANEOUS. 103
PART TENTH.
MISCELLANEOUS.
Mulled Wine.
Put a little cinnamon or allspice to half a pint of hot
water, and steep it ; add three eggs, well-beaten, with
sugar, heat to a boil a pint of wine ; then put in the
spice and eggs while boiling, and stir for three minutes.
Apple Water.
Roast three or four good apples with care, preserving
all the juice ; put them into a pitcher, and pour on a
quart of boiling water. Drink when cold.
Boiled rice (very nice).
Wash a cup of rice, and add four cups of water, and
a tea spoon of salt ; let it simmer on the back of the
ransre for two hours, and do not stir it.
o
Jellied Rice.
To three pints of milk put a tea cup of rice, and a
little salt ; cover it close, and let it simmer about three
hours ; beat it well, and put it into moulds, and eat as
blanc-mange.
Oraclser Toast.
Separate a dozen hard crackers, lay them in a dish,
104 MISCELLANEOUS.
and pour water over them ; put on a little salt, and when
soft put in two or three nice bits of butter and a little
milk ; put in the oven till heated through.
or EEasty
Set on a quart of water to boil ; in the mean time stir
half a pint of sifted Indian meal into water enough to
make it smooth, with two tea spoonfuls of salt. When
the water boils, stir in one spoonful and let it boil, then
another and let it boil, and so on till you have the thick-
ening in ; then add enough sifted raw meal gradually,
stirring all the time till thick enough, and it is done.
This is a very nice receipt.
Fried
Made as above, the day before it is wanted, and cut in
slices, and fried with fat enough to prevent it from
sticking to the griddle.
Oatmeal
Put on a cup of raisins in a quart of water, to boil ;
boil them hard for half an hour. Take two table spoon-
fuls of oatmeal, and make smooth with cold water ; a lit-
tle salt ; when the raisins are boiled enough, stir in the
thickening ; let it boil up and skim it well, then add a bit
of butter, a little white sugar, and grate a little nutmeg
on the top when it is served.
Two table spoonfuls of arrowroot wet with cold water,
and boiling water turned upon it, stirring steadily mean-
while till it is as thick as you like ; wine, sugar, and
nutmeg to taste.
MISCELLANEOUS. 105
Toast \Vater.
Two slices of stale bread, toasted brown, cut in pieces,
and a pint of boiling water poured over. Invalids relish
it with a glass of white wine added, and a little nutmeg
grated over.
Fresh. Egg for an Invalid.
Break an egg into a tumbler, add two tea spoonfuls
of white sugar, and whip briskly ; then add a glass of
wine, and fil^up the tumbler with milk.
Hoj> Tea.
Take a large spoonful of hops, and simmer in a pint
of water ; when strong enough of hops, strain off and
add white sugar and a table spoonful of gin. It is a
quieting drink, most excellent for nervous headache.
Egg !Nogg.
The yolks of six eggs, with four table spoonfuls of
sugar, a little nutmeg, a glass of wine, and two glasses
of brandy ; then add, when well mixed, a quart of milk.
It is refreshing in summer to add ice, pounded very
small.
Frosting.
Allow the whites of two eggs to each half pound of
sugar, add a little lemon or orange juice, and whip till
you can turn the bowl upside down without dropping,
or till it flakes. Some people add a little starch.
Excellent Yeast.
Two table spoonfuls of hops to a quart of water ; let
them steep well ; make a thickening of six potatoes
106 MISCELLANEOUS.
mashed fine, and three table spoonfuls of flour worked
into the potatoes ; strain the hop water upon it, stir it
well, and when cool enough add yeast to work it. Bot-
tle, and keep in a cool place.
Olierry Rum.
A peck of black wild cherries, soaked in cold water for
twenty four hours. Put them in a demijohn, add two
pounds brown sugar, two quarts blackberries, and a
gallon of best New England rum. The older it is the
better, if kept well corked ; it is excellent for summer
complaints.
English.
Five cups of flour, one of milk, one of syrup, one of
suet chopped fine, one of raisins, or apples, and spice to
your taste.
To be eaten with cold sauce.
Ou.rra.nt "Wine.
One quart of currant juice, three pounds of brown
sugar, and one gallon of water ; dissolve the sugar in
the water, then add the juice ; when it ferments, add a
little fresh water each day till it is done fermenting,
which will be in from a month and a half to two months ;
turn it off, scald the keg, put it in again, and cork
tightly.
Gring-er Beer.
Two ounces of ginger to a pint of molasses, add a
gallon of warm water, stir it well, and add half a pint
of lively yeast.
If you wish it sweeter or hotter, add, before putting
in the yeast, to suit your taste.
MISCELLANEOUS. 107
IVXrs. Kniglit's Ourrairt
To a quart of juice add a scant pint of water, and a
pound and a half of crushed sugar ; boil well ; add a little
brandy, a gill to a bottle of the shrub, and cork, after
standing for ten or twelve days.
Adams's Mead.
Three pounds of brown sugar, three quarts of boiling
water, quarter of a pound of tartaric acid, one ounce
of sassafras essence, and half an ounce of extract of
sarsaparilla.
"Wine W Ji
Boil a quart of milk, add to it half a pint of wine,
put on the fire till it boils again, then set aside till the
curd settles, pour off the whey, and sweeten to taste. It
is said good country cider is nice as the wine.
York Onstard.
Boil a quart of milk, with a stick of cinnamon ; mix
five table spoonfuls of rice flour with a little milk, and
when smooth, pour into the boiling milk ; stir it well, and
boil from ten to fifteen minutes ; then take from the fire,
and add three eggs, stirring very rapidly ; take out the
cinnamon, sweeten to taste, and pour into your moulds.
Oelatine Jellj*.
An ounce and a half of gelatine, one quart of water,
half a pint of wine, the juice of two lemons, three
quarters of a pound of sugar, two eggs and shells, and
boil from fifteen to twenty minutes without touching ;
then strain through jelly bag, and cool for use.
108 MISCELLANEOUS.
Succotash.
Cut off the corn from the cobs, and put the cobs in
just water enough to cover them, and boil one hour ;
then remove the cobs, and put in the corn and a quart
of Lima beans, and boil thirty minutes. When boiled,
add some cream or milk, salt, and butter.
Tripe
Must be washed in warm water, and cut into squares
of three inches ; take one egg, three table spoonfuls of
flour, a little salt, and make a very thick batter by
adding milk. Fry out some slices of pork, dip the
tripe into the batter, and fry a light brown.
Chocolate Oancl^r (M!iss
Half a pound of chocolate, one and a half pounds of
brown sugar, three quarters cup of milk ; grate the
chocolate, and mix with sugar and a little water. Put on
the milk, and just before it boils stir in the mixture and
boil till thick ; try in a glass of water a small quantity.
If it" hardens soon it has boiled sufficiently.
To Oook Parsnips.
Scrape and wash the parsnips, and slice them length-
wise ; boil in just water enough to cover them till
thoroughly done ; drain off the water, put in a piece
of butter, a little salt and pepper ; beat up an egg with
half a cup of milk, and turn over them.
Mrs. Lincoln's ^4_pple
Into a dish that will hold two quarts, pare and cut
apples enough to nearly fill it ; sprinkle over six table
spoonfuls of sago, and cover all with hot water. Bake
two hours, and eat with milk and sugar.
MISCELLANEOUS. 109
Jenkins' Snoi* r Balls.
Make a soft custard of the yolks of eight eggs, a quart
of milk, scant cup of sugar, and flavor to taste. Beat
the whites of the eggs, put on half a pint of milk to
boil, add a little sugar and lemon to the whites, and
when the milk boils, drop on a spoonful at a time, and
let them set thoroughly, then remove as fast as they are
done, and lay them tastefully on the custard. It is a
very handsome dish.
.Ajmherst
Five cups of flour, two of molasses, one of cream,
one of buttermilk, tea spoon of salt, one spoon of gin-
ger, one of soda. If you have not buttermilk, use a
table spoon of butter ; dissolve the soda in the molasses,
add butter, salt, ginger, and lastly flour.
Lemon Pie (Palmer).
One and a half cups of sugar, two eggs, juice of one
and a half lemon, and bake between two crusts.
.A. vint Emily's Cake.
Four cups of flour, two of sugar, one cup of butter,
one of milk, three eggs, whites beaten separately, fruit
if you like, flavor as you please.
Saratoga Oake.
Five eggs, two and a half cups of flour, cup and a half
of sugar, cup and a half of butter, flavor with peach.
\Vhite Mountain. Oake.
Four cups of flour, two of sugar, one of butter, one
of milk, four eggs, one tea spoon cream of tartar, one
of soda, flavor with lemon.
110 MISCELLANEOUS,
M!i-s. Hill's ITrietl Bi^eacl Pudding.
One pint of milk, three eggs, a little salt, and flour
enough to make a thin batter. Cut a stale (baker's) loaf
in slices ; half an hour before using, place the sliced
bread in the batter. It must be removed carefully when
ready to cook, and fried as griddle cakes ; to be eaten
with sauce.
Ohad^vricli's Blaoli Bean
Soak a scant quart of beans over night ; in the morn-
ing add four quarts of water ; and put into the pot, by
eight o'clock, with a knuckle of veal, a tea spoonful of
black pepper, half an ounce of cloves, three quarters of
allspice, and tea spoonful of salt. Boil until twelve, and
then strain through a cullender ; cut up the veal in small
pieces and put back into the pot, and boil an hour longer
or more ; add half a lemon, forcemeat balls, half a tum-
bler of wine, and four eggs,
s Oream
Half a pint of water and a cup of butter, placed in a
sauce-pan on the fire ; when it boils, stir in two cups of
flour ; take it off and let it cool. When cold, add five
eggs and a quarter of a tea spoon of soda ; drop on tins
and bake quickly.
. For the cream, one pint of milk set to boil ; beat
up two eggs, one cup of sugar, and half a cup of flour.
Just before the milk boils stir it in, and continue stirring
one way until it thickens ; take from the fire, and flavor
with lemon. When the cakes are baked, open with a
knife and fill with the cream.
Beat six eggs two minutes, add three cups of sugar
MISCELLANEOUS. Ill
and beat one minute ; next two cups of flour with two
tea spoons of cream of tartar in it, and one cup of cold
water ; then add two cups of flour, with one tea spoon
of soda, dry, in the flour ; flavor as you please, and bake
quickly.
This will make three good sized pans.
Oatmeal
Into one quart of water put a cup of raisins, and let
boil half an hour. Prepare a thickening of half a tea-
cup of oatmeal, wet with water and a little salt. Stir it
into the water (letting the raisins remain), and let it
boil a minute. Skim it well ; take from the fire, and
add a tea spoonful of butter, two table spoonfuls of sugar
(more if you like), and a little grated nutmeg.
Bond's Indian Tap>ioca JPu.ddi.ng-.
Soak a cup of tapioca in pint of water over night.
Boil in the morning a quart of milk, and when it boils
stir in seven table spoonfuls of Indian meal ; add a cup
of molasses, the tapioca, and a small piece of butter.
"When well mixed, stir in a pint of cold milk and bake.
One and a quarter pounds of sifted loaf sugar, the
whites of five eggs, half an ounce of pulverized gum
arabic, and lemon to the taste.
ITalbens'
Four cups of flour, two of milk, half a cup of white
sugar, two eggs, three tea spoons cream of tartar, and
two of soda.
112 MISCELLANEOUS.
M!ead.
Three quarts of boiling water, in which dissolve three
pounds of brown sugar, quarter of a pound of tartaric
acid, and one ounce of essence of sassafras. For
drink, table spoonful or more, according to taste, in a
tumbler ; fill half full with water, add a little soda, and
drink as it foams.
Mrs. IPeirkins' Sncrvr
Take four eggs, beat the whites and yolks separately.
Place a quart of milk to boil, and just before it boils,
lay the whites on top of it, a spoonful at a time, and let
them stay about two minutes, or until they may be
removed carefully without breaking. After the whites
are taken from the milk, add the yolks, with one cup of
white sugar, a bit of salt, and any flavor you -please ;
stir one way till it thickens ; turn into a dish, and orna-
ment the top with the whites.
Allen's Tomato Ketchvvp.
To a half bushel of skinned tomatoes add one quart
of good vinegar, one pound of salt, quarter of a pound
of Jjlack pepper, two ounces of African cayenne, quarter
of a pound of allspice, one ounce of cloves, three boxes
of mustard, twelve cloves of garlic, six good onions, two
pounds of brown sugar, and a handful of peach leaves.
Boil this for three hours, constantly stirring to keep from
burning ; when cool, strain and bottle for future use.
It will improve by age, and give a zest to the appetite.
\Volcott's IPlumn
Take four brick loaves (Haker's), and when stale,
cover with as much milk as it will absorb ; rub it as fine
MISCELLANEOUS. 113
as possible ; add a pound and a half of suet, chopped
very fine, a dozen and a half of well beaten eggs, two
table spoonfuls of salt, two pounds of sugar, three pounds
of raisins, cut in halves, spice, mace, allspice, and nut-
meg as you like, wineglass of rose water, peel and juice
of four lemons, half a pint of molasses, half a pint of
wine, and half pint of brandy ; or, if you prefer, a pint
of wine, half a pound of citron, cut small. When all
these ingredients are well beaten together, add half a
pound of sifted flour ; bake in pans. This receipt will
make seven or eight good-sized puddings ; they will keep
a month, and the last to be eaten is generallv the best.
*.
To be eaten with sauce, and warm the pudding before
eating.
"Wolcott's Ketclm/p.
Halve your tomatoes, place them in a firkin, with a
layer of salt between each layer of tomatoes ; let them
stand over night. In the morning put on and boil one
hour ; then take from the fire and strain ; season as for
other ketchup.
s Battei-
One pint of milk, seven table spoonfuls of flour, three
eggs ; mix the flour and milk together ; beat well ; beat
the eggs, and add to it ; boil one hour. Eat with wine
ssruce.
Cake.
Five eggs, one pound and three quarters of flour, one
and a half of sugar, three quarters of a pound of butter,
half a pint of wine, half a pint of milk, pound and a half
8
114 MISCELLANEOUS.
of fruit, scant tea spoon of soda. Two hours to bake,
moderately hot oven. This will make two loaves.
Miss Jones' Omrrant Pudding?.
One gill of milk, two eggs, a little salt, a little sugar,
seven table spoonfuls of flour, and last your fruit. Boil
one and a half hours.
Mrs. Tilden's
Three bowls of flour, one of sugar, one of cream, two
table spoonfuls of ginger, two tea spoonfuls of soda.
If you prefer, you can omit one cup of cream, and add
one cup of molasses instead.
Miss Je^vett's Otvp Oake.
One cup of sugar, one cup of butter, two cups of flour,
three eggs, three quarters of a tea spoon of cream of
tartar put into the flour, half a tea spoon of soda in two
table spoonfuls of milk, a little spice, and essence of
lemon.
V
IVe^vport Ifcolls.
Into three pints of flour rub a little butter ; add three
eggs, a gill of yeast, and warm milk enough to mix well ;
make in the evening for breakfast.
Miss Hutolbard's Gider Oake.
Five cups of flour, three of sugar, one of butter, five
eggs, two tea spoonfuls of soda dissolved in two cups of
cider. Work the butter to cream ; beat eggs and sugar
together ; pour the cider on the flour ; spice to taste.
When the oven is ready, mix all together and bake.
MISCELLANEOUS. 115
Orange Oream.
Put in a stew-pan one ounce of isinglass, the juice of
six large oranges and one lemon, sugar to your taste ;
rub some of the lumps on the peel of the oranges ; add
as much water as will make a pint and a half ; boil ;
strain through a muslin bag. AVhen cold, beat up with
half a pint thick cream and put into your mould. In
hot weather add a little more isinglass.
Bruise the raspberries with the back of a spoon ; strain
them through a flannel bag ; one pound of loaf sugar
to one quart of juice ; stir well and cover closely, letting
it stand for three days, stirring well each day. Pour off
the clear juice, and add one quart of juice to two quarts
of sherry wine ; bottle it and use in two weeks.
Brandy instead of wine, it will be Raspberry Brandy.
JTearing-'s Tea Cakes.
Three cups of sifted flour, one and a half of milk,
half a cup of sugar, one egg, one tea spoon of soda, two
of cream of tartar. Bake in a quick oven, and have it
pretty thick.
Lincoln's Ste^wecl Oysters.
One quart of oysters, dipped out of the liquor with
a fork into a sauce-pan, a large piece of butter ; put these
on the fire till the butter melts ; when melted, add two
thirds of a cup of milk, a tea spoonful of flour having
been previously mixed with it, a sift of pepper and mace,
and let it boil up once. Should the oysters be too fresh,
add a little salt.
116 MISCELLANEOUS.
Gl-ood Fie Paste.
One pound of flour, half pound of butter, and quarter
pound of lard ; cold water to mix.
Haskell's
To one box of gelatine add nearly a quart of boiling
water ; stir till it is dissolved ; then add same quantity
of cold water, one pint wine, juice of two lemons, and a
pint of powdered sugar ; boil and strain through a flan-
nel bag.
Pine .Ajpple
Peel the pine apple, taking care to get out all the
specks, and grate it ; take its weight in sugar, half its
weight in butter, rub to a cream, and stir into the apple ;
add five well-beaten eggs and a cup of cream. It may
be baked with or without a crust.
Mrs. GJ-err;v's Oream Tartar Biscuit.
One quart of flour, two tea spoonfuls of cream of tar-
tar, one of soda, butter size of a small egg, mixed very
soft with milk. Bake in a hot oven.
Frosting".
Beat the whites of two eggs or more, according to the
quantity wanted, and add pulverized sugar till quite
thick ; add a little powdered starch, and lay on the cake,
immediately after it is baked, with a broad knife, re-
turning to the oven for a moment, leaving the oven
door open.
Tessie's "Wheaten Biscuit. (From a
Contraband..)
Make a quart of flour short with butter and lard ; wet
MISCELLANEOUS. 117
with cold water, and made pretty stiff; put on a wooden
block or board, beat out thin, sprinkle with flour ; then
fold up and repeat the beating (with a mallet or pestle),
" till it begins to go pop, pop, pop, it'll crack moo'
like a whip, then you know it's done." Cut into thin
biscuits and bake.
French Pie
Into two quarts of wry void water put half a pound
of butter, and let it remain thirty minutes ; when the
time has expired, remove it from the water and rub it
lightly into a pound of flour with two eggs ; wet it with
half a pint of the water in which the butter was placed,
two tea spoonfuls of salt, and knead it ; roll out thin,
and fold it for five successive times ; let it stand half an
hour ; and bake.
IMrs. W Jhlttemore's Oold Sla>v Dress-
ing*.
Scald five table spoonfuls of milk, and, while hot, stir
in one well beaten egg ; add a piece of butter the size
of a small egg ; stir it constantly till it thickens ; add
vinegar and salt to your taste, and pour over the cab-
bage or salad.
Mrs. Sullivan's Corn Oake (Deli-
cious).
One quart of corn meal, one quart of milk, two eggs,
half a cup of sugar, or three table spoonfuls of molasses,
tea spoon of salt, three of cream of tartar, one and a
half of soda.
118 MISCELLANEOUS.
Mrs. Sullivan's Soufflee.
The yolks of eight eggs, thoroughly beaten, with four
ounces of sugar ; beat well the whites, mix with yolks,
and add half the rind of a lemon, chopped fine.
Place four ounces of butter in a stew-pan over a mod-
erate fire ; when melted, pour the eggs in and mix well :
then place it in hot oven for five minutes, dust with
sugar, and serve hot.
Mrs. Hooper's Pop-Overs.
One quart of milk, four eggs, one large spoonful of
melted butter, a little salt, and flour enough to make a
pretty thick batter. Heat your pop-over pans, which
come on purpose, butter them well, and pour in the
batter.
Mrs. Holtorook's Dessert.
Beat lightly six eggs with a teacup of powdered
white sugar ; add four teacups of best flour, and one
tea spoonful of cream of tartar ; stir with a knife ; add
half a tea spoonful of soda, dissolved in a little warm
water, the grated rind of two fresh lemons, and third of
a nutmeg grated ; mix all together and beat until quite
light.
Take six small pie-plates, and put into each two table
spoonfuls of the mixture ; bake a nice brown ; when
quite cold spread three of the cakes thickly with rasp-
berry jam, and lay on the other three, causing the jam
to be between the two cakes. To be served with a
boiled custard.
Philadelphia Muffins.
One quart best flour, pint and a half of milk, gill of
MISCELLANEOUS. 119
yeast, two eggs, a little salt, and two large spoonfuls of
melted butter ; when well risen, bake in muffin-rings a
light brown.
Farmers' BroTVML Bread. (Delicious).
Three pints of rye, three of bolted corn meal, four
table spoonfuls of sifted pumpkin, half a cup of molasses,
scant table spoonful of salt, tea spoonful of soda, and
half a cup of yeast. Mix all with warm water, as stiff
as can be stirred well with the hand, and put into two
well greased earthen or iron pans, the latter preferable ;
after which, smooth the top of the loaves with the hand,
dipping it into cold water once or twice. It rises faster
than other bread, and should not be made over night
in summer. Bake four hours.
I?ea Pudding 1 for Oorn Beef" or Pork.
Pick and wash a pint of split peas, and put them in a
bag, not tied too closely, and let them cook until quite
tender ; take them out, and sift through a sieve ; mix
with an egg, a bit of pepper, and a little butter ; stir
well together ; flour the bag, put in the mixture, and
tie very close ; then put in the pudding with your meat
one hour before the meat is served.
Tomato Omelet.
One quart of tomatoes, chopped finely (after the skin
is removed), and put into a saucepan with two finely
chopped opions, a little butter, salt, and pepper, one
cracker pounded finely, cover tight, and let it simmer
about an hour.
Beat five eggs to a froth ; have your griddle hot ;
grease it well. Stir your eggs into the tomato, beat to-
120 MISCELLANEOUS.
gether, and pour into the griddle ; brown on one side,
fold, and brown on the other. To be served hot.
Mrs. Ooolid^e's Breakfast Oalce.
One tumbler of rice flour, one teacup of wheat flour,
one tea spoonful and a half of cream of tartar, stirred in
the flour, one large spoonful of butter, cut up very finely,
a little salt, one well-beaten egg, and lastly a tea spoonful
of soda dissolved in a large teacup of new milk ; mix
well together, and bake in a pan like other cake. Serve
hot for tea or breakfast.
Mrs. Gray's Boiled Indian I'viclcling'.
One quart of milk to boil ; stir in as much corn meal
as will make a stiff batter ; add half a pound of suet
chopped fine, a pint of dried peaches ; let the meal be
cool before the suet and peaches are added. Stir in
half a tea spoon of salt, a little cinnamon, and a cup of
flour. To be boiled in a bag tied loosely to allow for
swelling, and put into the pot when boiling ; boil five
hours. Serve hot with sauce.
Oake.
The yolks of five eggs, well beaten, one pound of
granulated sugar beat into the egg, one pound of best
flour, and a large spoonful of anise-seed ; beat well for
fifteen or twenty minutes ; whip to a stiff froth the
whites, and add them, beating all together ; then roll out
an inch thick, and cut rather small, and bake them the
next morning.
INDEX.
MEATS.
PAGE
Balls, Forced-meat, 15
Beef, Alamode, 8
" Corned, 8
" Heart, 8
" Savory, 10
" Stew, 9
" Spiced, 7
" Tongue, 9 '
Beefsteak, Stewed, 7
" Stuffed, 10 '
Boileau, 9
Bouilli, S
Calf's Head, 13
" Liver, Stewed, 14
" Head, like Turtle 15
Leg of Lamb, . . . 18
Lamb Steaks, Fried, 18
Mutton a la Venison, 17
Mutton Kidneys, 17
Mutton Shoulder, 16
Mutton, Stewed Leg, 17
Pork, Corned, 11 '
" Fricassee, 11 j
" Pie, 11 !
Pigs' Feet, 11
" Head, 12
Veal'Broth, 14
" Ragout of, Cold, 15
" Fillet to Roast, 13
" Knuckle, Stewed, 12
" Sweetbread, 13
FISH, FOWL, SOUPS, AND EGGS.
Anchovy Sauce, 21'
Chicken, Boiled, 21
" Soup, 28
Chowder, Fish, 23
Codfish, Baked, ......... 24
Chicken Pie, 25
Duck, Roast, 22
Eggs, Alamode, 27
" Poached 25
Fish, Stewed, 19
Force-meat Balls, 22
Gumbo, New Orleans, 28
Halibut, Fried, 20
Ham, Boiled, 24
PAGE
Meat Pie, Baltimore, 24
Omelet, 24
Oysters, Stewed Maryland, ... 27
" Stewed, 27
" Scolloped, 20
Fancy Roast, 22
" Sauce, for Turkeys, . . 20
Pea Soup, . 21
Pigeons, Alamode, 19
" Roast, 22
Salmon, Boiled, 25
Soup, Tomato, 23
Trout, Stewed, 28
" Cream Baked, 23
Turkey, Baltimore, 21
" " Boiled, 20
Veal, Stewed, 26
PICKLES, KETCHUP, &C.
Cabbage, Pickled, 30
Chow Chow, 29
Chowder, Tomato, 30
Chicken Celery, 32
Cucumbers, Pickled, 29
Cold Slaw, 31
" Boston, 32
" Maryland, 33
Lobster Salad, 33
Oysters, Pickled, 31
Oyster Ketchup, Philadelphia, . 30
Pickle, for daily use, 31
Picolily, 30
Pickles, Sweet Tomato, 29
Pickled Peaches, 32
" Peppers, 31
Tomato Ketchup, 32
Tomatoes, Fried, * 33
BREAD, INDIAN CAKE, &C.
Aunt Chloe's Biscuits, 38
Batter Cakes, 44
Bread, Third, 39
Dyspepsia, Miss Pindar's, 41
Mrs. Clarke's, 41
Delicious, Baltimore, . . 42
Potato, 36
Brown, 37
(121)
u
u
(C
cc
(C
122
INDEX.
PAGE '
Bread, Brown, Mrs. Eeed's, . . 35
" Milk, 43
" Mrs. Ridgeley's, .... 36 I
" Stirred, 40
" Li"ht 42
" Graham, Miss Clarke's', .' 43
Biscuits, Drop, 37
" Soda, 34
" Sour Milk, 34
Crumpets, 30
Economy Cakes, Mrs. Fabens', . 35
Fritters, Down East, 43
" Indian, 43 i
" Rice, Mrs. Knight's, . 40 i
Indian Cake, 38
" Old Times, .... 39 I
" Mrs. Houghton's, 38 i
" Mrs. Fabens', . . 44 j
" 41
Jamaica Plains, . 43
" Berry, 40
" Maiden, 39
Muffins, 41
" Cora, 40
'' 35
Hoe Cake,' '. '. '. '. '. '. '. '. '. '. '. 3D |
Eolls, Mrs. Hunter's, 34 ;
" Potato, 35
Eice Griddle Cakes, 38
" Waffles, 42
Eye Cakes, . ... 36
" Drop Cakes, 37 I
Busk, Mrs. Parsons', 41 i
Slapjacks, 38 1
Tea Cake, 44
31 rs. King's, 35 i
Huckleberry, .... 40 I
Varieties, ". 39
Waffles, 42
Mrs. Courtney's, ... 39
Wafers, Delicate, 43
PUDDINGS.
Apple Pudding, Baked, 49
" " Mrs. Eaton's, . 50
" Boiled, 53
" Sago, 5J
" Marblehead, 58*
" Pancakes, 60
Batter, Baked, 54
Baked Plum, Mrs. Broughton's, 6
Batter, Mrs. Russell's, 49
Baked Bread, 51
" Eice Pudding, 55
Indian, Mrs. Knight's, . 49
Boiled Indian, . ...'.... 51
Blackberry Pudding, 52
Bird's Nest, Mrs. Hooper's, . . 54
Berry Pudding, Marblehead. . . 48
Arrow Eoot, Mrs. Broughton's, 48
Corn, Dorchester, 58
" Pudding, 40
PAGE
Carrot Pudding, 58
Custard, Boiled, 59
Cream Custard, Mrs. Coolidge's, 57
Cottage Pudding, 55
Currant " 48
" Marblehead, . 56
Cranberry Pudding, 47
Cracker " Boiled, . . 47
Cocoa Nut, Mrs. Freeman's, . . 46
Delicate Pudding, 50
Egg Eice " 52
Lemon " 51
" " Marblehead, 53
Maccaroni " 55
Mrs. Falls' " 46
Mrs. Hooper's Sago Pudding, . 47
Mrs. Fabens' Pudding, . . '. . . 52
3Irs. Appleton's " 53
Mrs. Wolcott's " 57
Mrs. Eandall's Lemon Puddiaj, 59
Maizena, 09
Maryborough Pudding, Mrs. Fa-
bens,' 55
Lowell Pudding, 47
Potato " 46
Poverty " 48
Philadelphia Pudding, 53
Poverty Eice " 55
Pancakes, 59
" Mrs. Jones', 60
Eennet Pudding, 53
Eoyal " 56
Salem " 58
State Ship " 56
Sago " Mrs. Knight's, 51
Squash " 52
Simderland" 52
Thanksgiving Pudding, .... 57
Tapioca, Jamaica Plain, .... 58
" Pudding, 50
Pancakes, Mrs. Jackson's, ... 47
Yankee Pudding, 45
PASTRY.
Paste, Common, 61
" Mrs. Wolcott's, 62
" Bich Puff, 61
Pan Pie, 64
" Mrs. Glover's, .... 64
Pie, Apple, 63
" " Boston, 63
" " Baltimore, ..... 66
" Berry 67
" Beverly, 62
" Cream, 62
" Custard, 64
" Baltimore, 66
" Berwick, 66
" Lemon, Haverhill, 62
" " Mrs. Eice's, .... 67
" Mince, Haverhill 62
" " Mrs. Jenkins', ... 64
INDEX.
123
PAGE
Pie, Mince,without meat or apple, (53
" Mince, 02
" Peach Of)
" Pumpkin, 04
" Squash, 04
Andover Cake,
Almond Cheese Cake, Mrs. Whit-
temore's,
Amesbury ....
Beverly " ....
Brookline " ....
Buns, Mrs. Abbott's,
Bread Cake,
Cup "
Cream "
Coffee " Mrs. Burrage's, . .
Cup " Cambridge, Mrs.
Burrage's,
Cookies,
Diet Cake,
Dorchester Loaf Cake,
Doughnuts,
" Miss Allen's, ....
" Mrs. Flaggs', . . .
Mrs. Lincoln's, . .
Sponge,
" Common,
Every Day Cake,
Election " Mrs. Briggs', .
Frost "
Fruit Cake, 3Irs. Knight's,. . .
Fabens' Cake,
French "
Glover "
Gingerbread,
u
<C
it
u
it
u
It
II
(C
u
c<
Mrs. Barker's, . .
Boston Soft, . . .
Mrs. Glover's, . .
Mrs. Hooper's . .
Mrs. Smith's, . .
Soft,
Molasses,
Marblehead Hard,
Common Hard, . .
Mrs. Rice's Molas-
ses,
Gold Cake, Mrs. Page's, ....
Harrison Cake,
Jumbles,
Jenny Lind Cake,
Lemon Cake, .Jamaica Plain, . .
Loaf " Salem,
Marble Cake, Miss Hull's, . . .
Melrose "
Macaroons, Mrs. Leverett's, . .
Maplewood Cake,
Madge, "
Marblehead Cup Cake,
Mrs. King's Cake,
Norwich "
Nothing "
70
80
09
73
72
84
73
70
70
85
82
77
74
74
70
76
78
81
83
83
77
78
74
78
82
83
09
74
77
79
79
79
79
81
81
81
84
85
74
78
82
78
85
74
8:
70
83
71
70
8(
/ /
81
72
Plum
1C
u
u
C(
u
PAGE
Pork Cake, 72
Poverty Cake, 73
Polka " 75
" 72
Mrs. Proctor's, 79
Maiden, 73
75
Common, 80
Miss Hooper's, 78
Pound Cake, Mrs. Flagg's, ... 77
74
Mrs. Broughton's, 80
Puff Cake, Mrs. Rice's, 75
Readville Cake, 85
Rusk, 81
Miss Hull's, 84
Railroad Cake, 79
Roxbury Cake, Miss Blackler's, 7(
Sponge, Mrs. Hooper,s, .... 79
" French, 71
" Lemon, 82
" Mrs. Emerson's, ... 84
" Clay Mt., Miss Wash-
ington, ." 85
Savoy Biscuit, 80
Shrewsbury Cake, 72
Squash " 79
Sugar " 71
Silver " 71
Tea " 71
Tumbler Cake, Mrs. Freeman's, 77
Wafers, 76
Waltham Cake, 75
Wedding " 75
PRESERVES, JELUES, BLANC
MANGE, &C.
Blancmange, 90
" Mrs. Hooper's, .
" Arrow Root. ... 95
" Moss, 90
Cocoanut Cakes, 94
Charlotte Russe, 97
Cream for Preserves, ''">
" Mrs. Curtis' Velvet, . . 97
Custards, Boiled, 89
Soft, 88
" French Rice, 87
" Mrs. Page's Apple, .
" Lemon, 75
Floating Island,
Jam, Apple, 92
" Blackberry, 9~
" Blueberry,
" Grape,
" Raspberry,
Green Gage, Mrs. Barrett's,
Jelly, Currant, 87
Calves' Foot, 90
" Plum,
" Black Currant, 94
" Sago, 92
92
91
124
INDEX.
T II T PAOE
Jelly, Lemon, 94
Currant, Mrs. Glover's, . 94
" Calves' Foot, Philadelphia, 9(5
Quinces, Preserved, 89
Preserved Apple, 94
" Cherries, 93
Pears, 95
Pineapple, 93
Tomatoes, 93
Strawberries, .... 92
Peach, Marblehead, . 91
Citron Melon, .... 97
Snow, 98
Mrs. Fabens', 98
" Italian, 96
" Beverly, 88
Trifle, Mrs. Eaton's, 90
Whip Syllabubs, Mrs. Hooper's, 89
Yellow Blancmange, 90
SAUCES.
To clarify Sugar, 99
Sauce, Apple, 101
" " Salem, 101
" Beverly, 101
" Beacon Street, 99
" Good for daily use, ... 99
" Egg, 100
" Caper, 100
-" Oyster, 100
" Mint. 100
" Cranberry, 100
" Haverhill, 100
" Boston, 101
" Superior, 101
" Quince, 101
" Lemon, 102
" Cream, 102
Wine, 102
" Common, 102
MISCELLANEOUS.
Apple Water, 103
Arrow Root, 104
Apple Pudding, Mrs. Lincoln's, 108
Amherst Molasses Gingerbread, 109
Aunt Emily's Cake, 109
Boiled Rice, 103
Batter Pudding, Miss Hiuckley's,113
Black Bean Soup, Mrs. Chad-
wick's, 110
Cracker Toast, 103
Cherry Rum, 106
Currant Wine, 106
" Shrub, Mrs. Knight's, , 107
Custard, New York, 107
Chocolate Candy, 108
Cream Cakes, Mrs. Dixey's, . . 110
Chelsea Sponge, 110
Currant Pudding, Miss Jones', . 114
Cake, Miss Blackler's, 113
Cup Cake, Miss Jewett's, .... 114
PAGE
| Cider Cake, Miss Hubbard's, . . 114
Cream Tartar Cakes, Mrs. Ger-
ry's, 116
Cold Slaw Dressing, Mrs. Whit-
temore's, 117
Corn Cake, Delicious, Mrs. Sul-
livan's, 117
Dessert, Mrs. Holbrook's, . . . 118
Egg Nogg, 105
" Fresh, 105
Excellent Yeast, 105
English Pudding, 106
Farmer's Brown Bread, .... 119
Fried Hasty Pudding, 104
Frosting, 105
" Ill
" 116
Gruel, Oatmeal, 104
Ginger Beer,
106
Gelatine Jelly, 107
Gingerbread, Mrs. Tildeu's, . . 114
Hasty Pudding, 104
Hop Tea, 105
Jellied Rice, 103
Jelly, Mrs. Haskell's Wine, . . 116
Mead, Mrs. Adams', 107
Mrs. Coolidge's Breakfast Cakes, 120
Mrs. Gray's Boiled Indian Pud-
ding, 120
Mulled Wine, 103
Newport Rolls, 114
Orange Cream, Mrs. Haskell's, . 115
Parsnips, to cook, 108
Palmer Lemon Pie, 109
Pea Pudding, 119
Philadelphia Muffins, 118
Pudding, Mrs. Hill's Fried Bread,110
" Miss Bond's Indian
Tapioca, Ill
" Mrs. Wolcott's Plum, 112
Pine Apple, 116
Pie Paste, French, 117
" Good, 116
Pop-Overs, Mrs. Hooper's, . . .118
Rusk, Mrs. Fabens', Ill
Raspberry Wine, 135
Succotash, 108
Snow Balls, Mrs. Jenkins', . . . 109
" Mrs. Perkins', ... 112
Soufflee, Mrs. Sullivan's, .... 118
Stewed Oysters, Miss Lincoln's, 115
Saratoga Cake 109
Swiss Cake, 120
Toast Water, 105
Tripe, 108
Tomato Omelet, 119
Tomato Ketchup, Mrs.Wolcott's, 113
" " Miss Allen's, . 112
Tea Cakes, Mrs. Fearing' s, . . .115
White Mountain Cake, 109
Wine Whey, 107
Wheaten Biscuit, Tessie's, ... 116
A'JG 2 i943
