The National Cook Book | by A Lady Of Philadelphia
The following recipes, have been placed before the public, in the hope that they may prove useful to all who may consult them, and under the conviction that they will be found truly practical. The author has endeavored to draw them up in the most concise and simple manner; and has in all cases sacrificed style to minute detail; not even avoiding repetition where it might render the di-rections more explicit. A great defect in many works of a similar character is, that the cook is forced to wade through a formidable amount of reading before she can learn the process of making a pudding, or discover the different articles necessary to the concocting of a dish.
| Title | The National Cook Book |
| Author | A Lady Of Philadelphia |
| Publisher | George W. Childs |
| Year | 1863 |
| Copyright | 1850, Robert E. Peterson |
| Amazon | I Know How to Cook |
A Practical Housewife.
A Lady In Whose Judgment We Have The Most Unbounded Confidence, Pronounces This "The Only Cook Book Worthy Of A Housekeeper's Perusal."
-Graham's Magazine.
Ninth Edition.
Preface- The following recipes, have been placed before the public, in the hope that they may prove useful to all who may consult them, and under the conviction that they will be found truly practical. The ...
- Table Of Weights And Measures
- For the convenience of those who have no scales and weights, the following table has been arranged. The measures correspond as nearly as possible with the weight of the different articles specified. T...
- How To Make Soups
- All soups are better to be made with fresh uncooked meat, as that which has been cooked once has lost much of its flavor and nearly all its juices. It is therefore better economy to hash or spice your...
- How To Make Soups. Continued
- 4. Chicken Soup Wash a fine large chicken, put it in a pot and cover it with water with a little salt. Pick and wash two table spoonsful of rice, a bunch of sweet herbs, washed, and tied with a thr...
- How To Cook Fish
- Fish should always be perfectly fresh when cooked. To select fresh ones observe the eyes; if they have a bright life-like appearance the fish is fresh; if, on the contrary, the eyes are sunken and dar...
- How To Cook Rock Fish
- 12. Boiled Rock Scale a rock, take out the eyes and gills, draw it and wash it well. Flour a cloth, wrap the fish in it, and boil it in plenty of water strongly salted. A common sized fish requires...
- How To Cook Cod Fish
- 14. Boiled Cod Soak a dried cod for three hours in cold water; scrape and wash it very clean; then put it on to boil in as much cold water as will cover it. Let it boil half an hour. Drain it on yo...
- How To Cook Shad
- 16. Spiced Shad One large shad. Two table spoonsful of salt. Three tea spoonsful of cayenne pepper. Two table spoonsful of whole allspice. As much vinegar as will cover it. Split the shad open, ...
- How To Cook Shell Fish. Oysters
- 27. Pickled Oysters Take one hundred oysters out of their liquor, and add to them as much water as there was liquor. Put them over the fire, with salt to the taste, skim them, and as soon as they b...
- How To Cook Clams
- 36. Stewed Clams Wash the clams, put them in a pot and cover them closely; set them near the fire, and as soon as they begin to open take them out of the shell; drain them, and to a pint of clams a...
- How To Cook Terrapins
- Put the terrapins on in boiling water and let them boil ten minutes, take them out and with a coarse cloth rub all the skin off the head, neck, and claws, also the thin shell that may come loose. Then...
- How To Cook Crabs
- 40. Boiled Crabs Have a large pot of water strongly salted, let it boil hard, put in your crabs and boil them for twenty minutes. If the water should cease boiling the crabs will be watery. Take th...
- How To Cook Lobster
- 42. Boiled Lobster Lobsters, as well as crabs, should be boiled in strong salt and water. Have your pot of water boiling hard, put in your lobsters and boil them for half an hour, or if they are ve...
- How To Cook Meats
- The finest grained beef is the best, the flesh is of a fine red, and the fat a light cream color, but not yellow; the fat, too, is solid and firm. The lean of mutton should be of a red color, and the ...
- How To Make Roast Beef
- The nicest piece for roasting is the rib. Two ribs of fine beef is a piece large enough for a family of eight or ten. The lean of beef should always appear of a bright red before it is cooked, and ...
- How To Make French Stew
- 51. French Stew, No 1 Cut up two pounds of beef, and add to it a pint of sliced tomatoes. The tomatoes must be peeled. Put the meat in a stew-pan and season it well with pepper and salt, then add y...
- Jewish Method Of Preparing Beef
- 57. Salting Take out all the veins. Sprinkle with salt and let it lav for half an hour; wash off all the salt and soak it half an hour in cold water, drain it and then put it in the pickle as direc...
- How To Cook Veal
- 61. Roast Veal Season a breast of veal with pepper and salt; skewer the sweet-bread firmly in its place, flour the meat and roast it slowly before a moderate fire for about four hours - it should b...
- How To Cook Sweet-Breads
- 72. Fried Sweet-Breads Parboil them in salt and water; when done, take them up and dry them in a cloth. With a sharp knife, cut them in half, season them with pepper and salt, and flour them, fry t...
- How To Cook Calf
- 75. Spiced Calves' Feet Boil them as directed for fried calves' feet in the following receipt, and save the liquor they were boiled in. When cold, cut them in pieces, and put them in a jar; take eq...
- How To Cook Lamb
- 79. Roast Leg Of Lamb Cut deep incisions round the bone and in the flesh; make a dressing of bread crumbs, salt, pepper, sweet marjoram, or summer savory, and as much butter as will make the crumbs...
- How To Cook Mutton
- 82. Mutton Dressed Like Venison Hang a leg of mutton and let it freeze. Then cut from it slices about a quarter of an inch thick, cook them at the table in a chafing dish with butter and currant je...
- How To Cook Pork
- 85. Roast Pork Take a nice middle piece of young pork, separate the joints and crack the bones across the middle, but do not break the skin, score it parallel with the ribs, wash it, put it on the ...
- How To Cook Pork. Continued
- 89. Leg Of Pork Corned And Boiled Mix salt and sugar together, in the proportion of a table spoonful of salt to one tea spoonful of sugar; with this mixture rub your meat all over well, let it stan...
- How To Cook Ham
- 94. Boiled Ham Wash and scrape your ham; if it is not very salt it need not be soaked; if old and dry, let it soak twelve hours in lukewarm water, which should be changed several times. Put it in a...
- How To Cook Venison
- 97. How To Roast A Haunch Of Venison Put your venison on a spit before a clear, steady fire, cover it with some thick paper to keep it from burning, and place it at a sufficient distance from the f...
- How To Cook Rabbit
- 100. Roasted Rabbit Cut off the head, open and wash it clean, and fill it with a dressing made of bread crumbs, some onions finely chopped, pepper, salt, a little powdered mace, and as much butter ...
- How To Cook Pigeons
- 106. Roasted Pigeons Pick the pigeons, draw and wash them; dry them on a clean napkin, rub them inside and outside with pepper and salt; fill them with a dressing of bread crumbs, pepper, salt, but...
- How To Cook Reed Birds
- 110. Stewed Reed Birds, No. 1 Pick the birds, and cut and clean them like chickens. Make a force meat of cold veal, finely chopped with a little grated ham, some pow-6* dered nutmeg and mace, and a...
- How To Cook Turkey
- 115. Roast Turkey Draw your turkey and prepare it for roasting in the same manner as chickens. Make a dressing of bread crumbs, some onions finely minced, pepper, salt, and a little sweet marjoram,...
- How To Roast Duck
- 117. Roasted Duck, No. 1 Clean your ducks nicely, wash them and wipe them dry. Rub them inside with pepper and salt, and fill them with a dressing made of crumbs of bread, two or three onions finel...
- How To Roast Goose
- Clean your goose, wash it, and wipe it dry, then season it with pepper and salt both inside and out. Make a dressing of bread crumbs, pepper, salt, butter, a little sweet marjoram, and some onions fin...
- How To Cook Chicken
- 121. Roast Chickens Clean your chickens, wash them and wipe them dry; season them inside with pepper and salt, make a dressing of bread crumbs, some minced onion, pepper, salt, and as much butter a...
- How To Make Chicken Salad
- 130. Chicken Salad, No. 1 A pair of large fowls, Four table spoonsful of mixed mustard, or eight of French mustard - the French is preferable Half a pint of vinegar, Half a pint of sweet o...
- How To Cook Vegetables
- All vegetables are better to be freshly gathered, when left to stand long, they lose much of their flavor. Late in the season, when turnips, parsnips, carrots, etc, begin to lose their sweetness, t...
- How To Cook Potatoes
- 132. Boiled Potatoes, No. 1 Select the potatoes as nearly as possible of the same size. Wash and boil them with the skins on. Throw a little salt in the water. When they are soft, peel them and ...
- How To Cook Tomatoes
- 144. Stewed Tomatoes If they are not very ripe, pour boiling water over them, and let them stand a few minutes, the skin will peel off very easily. Then cut them up, put them in a stew-pan witho...
- How To Bake Beets
- Wash your beets, put them in a pan, and set them in a moderate oven where they will bake 8 slowly. When they are very soft take them out, remove the skins, slice them, and dress them with butter, pepp...
- How To Cook Egg - Plant
- 152. Egg - Plant, No. 1 Pare and cut them in slices about a quarter of an inch thick, season them with salt and pepper. Have ready some hot butter in a pan, put in the slices and fry them very slow...
- How To Cook Parsnips
- 158. Parsnips, No. 1 Scrape and wash your parsnips and put them on with just enough water to boil them and no more; when they are done they should be nearly dry. Then dish them and pour over melted...
- How To Cook Corn
- 163. Boiled Green Corn Green corn should always be boiled on the cob, with the inner husks on it. To prepare it turn down the inner husks, cut off the upper end, wash the corn, and replace the husk...
- How To Cook Krout Or Cabbage
- 167. Sour Krout Six heads of cabbage. Half a gill of salt. Wash the cabbages nicely, line the tub with the outer leaves, and sprinkle over a little of the salt. Cut the cabbages very fine, and p...
- How To Make Slaw
- 170. Cold Slaw Cut a cabbage in half, and with a sharp knife shave it down very finely. Make a dressing of one egg, well beaten, half a gill of vinegar, salt to taste, and a tea spoonful of butt...
- How To Cook Spinach Or Mushrooms
- 173. Mushrooms Wash your mushrooms, cut off the end of the stalks, and peel them. Put them in a stew-pan, without any water, and season with salt and pepper. Add two ounces of butter rolled in two ...
- How To Cook Beans
- 188. Lima Beans Lima beans require from half an hour to three quarters to boil. They should be boiled in as little water as possible to preserve their flavor. As soon as they are soft take them ...
- How To Cook Salsify Or Oyster-Plant
- 193. Salsify Or Oyster-Plant, No, 1 Scrape the roots, wash and boil them in water with a little salt. When they are soft take them up, drain them and season to the taste with pepper, and more salt ...
- How To Make Sauces
- 197. Apple Sauce Pare, core and slice your apples, put them in a kettle with water enough to keep them from burning, cover them, and as soon as they are soft mash them very fine. When they are ...
- How To Make Sauces. Continued
- 206. Vegetable Sauce Take equal quantities of ripe tomatoes and young ochras; chop the ochras fine, skin the tomatoes, and slice an onion. Put all into a stew-pan, with half an ounce of butter, ...
- How To Make Pickles
- Pickles should always be done in the very best cider or wine vinegar, as the chemical preparations known by the name of vinegar soften the pickles, besides being very injurious to the stomach. Ston...
- How To Make Pickles. Continued
- 227. Pickled Peaches Select ripe cling-stone peaches. To one gallon of good vinegar add four pounds of brown sugar; boil this for a few minutes, and take off any scum which may rise. Rub the ...
- How To Make Pickled Mushrooms
- 221. Pickled Mushrooms, No. 1 Choose button mushrooms; wipe them well with a clean cloth. Sprinkle a little salt over them, and put them in a stew-pan, with some pieces of mace and whole pepper ...
- How To Make Pickled Cucumbers
- Select the small sized cucumbers for pickling. They should be free from bruises and of a fine green color, for if they are old and yellow when picked from the vines they will never be green when they ...
- How To Make Tomato Catsup
- 233. Tomato Catsup, No. 1 Boil half a bushel of tomatoes until they are soft, squeeze them through a fine wire sieve and add - One quart of vinegar, Half a pint of salt, One ounce of ...
- How To Make Puff-Paste
- One pound of butter, One pound of flour. Wash your butter in cold water to extract al. the salt; work it well with a broad wooden spoon in order to get out all the water. Lay it between clean napki...
- How To Make Pastry
- The flour for pastry should be of the whitest and finest quality. It should be mixed with a broad knife, as the moisture and warmth of the hand makes it heavy. The butter should be of the best qual...
- How To Make Lemon Pudding
- 242. Lemon Pudding, No. 1 Half a pound of sugar, Half a pound of butter, Five eggs, The grated rind and juice of one lemon, Half a gill of brandy. Beat the butter and sugar. Whisk the eggs ...
- How To Make Cheese-Cake
- 244. Orange Cheese-Cake A quarter of a pound of butter, A quarter of a pound of sugar, Three eggs, A wine glass of milk or cream, Two ounces of sponge cake, The rind of one orange ...
- How To Make Florendines
- 248. Indian Florendines One quart of milk, Three eggs, One ounce of butter, Two table spoonsful of brandy, Sugar to the taste, As much Indian meal as will make the milk as thick as pap. ...
- How To Make Puddings
- 250. Orange Pudding Half a pound of butter, Half a pound of sugar, Five eggs, Two table spoonsful of brandy, The rind of an orange. Lay the rind of an orange to soak over night. The next day ...
- How To Make Puddings. Continued
- 256. Plain Apple Pudding, No. 3 One pound of the mashed apples, A quarter of a pound of butter, Sugar to the taste, Six eggs, One tea spoonful of cinnamon, Haif a nutmeg, Brandy or ...
- How To Make Tarts
- 263. Cranberry Tarts Stew your cranberries with sugar in the proportion of a pound of sugar to a pound of fruit, and merely enough water to melt the sugar. When they are done set them away to get ...
- How To Make Pies
- 265. Ripe Peach Pie Pare your peaches, cut them in halves or quarters according to their size; lay them in a dish, and between every layer of peaches strew sugar according to the acidity of the ...
- How To Make Quince Dumplings
- 269. Quince Dumplings Pare and core your quinces, put them in a sauce-pan with very little water, and as soon as they begin to get tender take them out. Make a paste of six ounces of butter to a ...
- How To Make Guernsey Pudding
- Half a pound of beef suet, One pound of flour, Half a pound of dried currants, Half a pound of stoned raisins, Two eggs, Nutmeg and cinnamon to the taste, Half a salt spoonful of salt. ...
- How To Make Sweet Dishes. Sweet Puddings
- 275. Eve's Pudding Six eggs, Six apples, Six ounces of bread crumbs, Six ounces of currants, Six ounces of sugar, Nutmeg to the taste, Half a salt spoonful of salt. Beat the eggs very light, ...
- How To Make Rice Puddings
- 284. Rice Pudding, No. 1 Half a tea cup of rice, Two ounces of butter, Three pints of milk. Five eggs, Sugar to the taste. Put the rice and milk together, and simmer it gently till the ...
- How To Make Rice Puddings. Continued
- 291. Boiled Pudding, No. 2 Eight eggs, One quart of milk, One pint of flour, Salt just to taste. Beat the eggs very light, the yelks and whites separate - the yelks should be as thick as batter ...
- How To Make Blanc Mange
- 296. Blanc Mange One pint of milk, One pint of cream, One ounce of isinglass, The grated rind and juice of one lemon, Sugar to the taste. Boil the milk and pour it whilst hot over the ...
- How To Make Charlotte De Russe
- 298. Charlotte De Russe Get a sponge cake which has been baked in a mould, and weighing about two pounds or little more. Place this in the centre of a deep china or glass dish. Mix together half a ...
- How To Make Whips
- 302. Rice Milk Two quarts of milk, Two gills of rice, Sugar to the taste. Pick and wash the rice, put it in the milk, and set it over a slow fire to boil. When the rice is very soft, add ...
- How To Make Fritters
- 310. Spanish Fritters Cut the soft part of bakers' bread in slices a quarter of an inch thick, and of any form you choose. Take a pint of milk or cream, three well beaten eggs, half a tea spoonful ...
- How To Make German Puffs
- One pint of milk, Three eggs, One pound of flour, One dessert spoonful of dissolved salaeratus, A tea spoonful of butter, A salt spoon of salt. Beat the yelks and whites of the eggs sep...
- How To Make Custard Or Cream
- 308. Vanilla Cup Custards Pound a vanilla bean in a mortar, and stir it into three pints of milk, eight well beaten eggs, and sugar to the taste. Fill your cups, place them in a pan of hot ...
- How To Boil, Bake Or Stew Fruits
- 316. Baked Pears Wash them, put them in a deep pan, strew over plenty of white or brown sugar, and pour very little water in the bottom of the pan. Put them in a moderate oven and let them cook ...
- How To Make Tea Cake
- 326. Short Cakes Half a pound of butter, A pound of flour; cold water to form a dough. Cut up the butter in the flour, and rub it until they are thoroughly mixed. Roll the dough out in ...
- How To Make Tea Cake. Part 2
- 542. Scotch Crumpets Two eggs, One pint of milk, A tea spoonful of butter, Half a gill of yeast, Salt to taste, As much oatmeal or unbolted flour as will make a batter. Warm the ...
- How To Make Tea Cake. Part 3
- 347. Indian Light Cake One pint of Indian meal, One pint of milk, Two eggs, One tea spoonful of butter, Salt to the taste, One tea spoonful of dissolved salaeratus. Mix the butter ...
- How To Make Biscuits
- 328. Hard Biscuits Four pounds of flour, Three ounces of butter, Four eggs, Salt to taste, Milk enough to form a dough. Take out a tea cupful of the flour and set it aside. To the ...
- How To Make Tea Rolls
- 330. Potato Rolls Four large potatoes boiled, One table spoonful of butter, Salt to the taste, Half a pint of milk, Half a tea cupful of yeast, Flour sufficient to form a dough. Boil the ...
- How To Make Muffins
- 327. Muffins Four eggs, One quart of milk, Two ounces of butter, One gill of yeast, Salt just to taste, Enough flour to make a batter. Warm the milk and butter, beat the eggs and stir in the ...
- How To Make Sally Lunn
- 352. Sally Lunn, No. 1 Two pounds of flour, Half a pound of butter, Three eggs, One pint of milk, Half a gill of yeast, Salt to taste. Cut up the butter in the flour, and with your hands rub ...
- How To Make Toast
- 354. Water Toast Toast some slices of bread, pound the crust to soften it, butter it well on both sides: have a vessel of boiling water with a little salt in it. On each slice of bread put one ...
- How To Make Waffles
- 335. Waffles Two eggs, One pint of milk, Half an ounce of butter, Half a gill of yeast, Salt just to taste, As much flour as will form a thick batter. Warm the milk and butter together; beat ...
- How To Make Cakes
- In the manufacture of cakes it is of very great importance that the materials be of a good quality. It is better to make a plain cake of good materials than a richer one of those of an inferior qualit...
- How To Make Cakes. Part 2
- 391. Federal Cake Two pounds of flour, One pound of sugar, Three-quarters of a pound of butter, Four eggs, The juice of one lemon, One table spoonful of dissolved salaeratus, Two tea ...
- How To Make Cakes. Part 3
- 398. Devonshire Cakes Half a pound of sugar, A quarter of a pound of butter, Four eggs, One tea spoonful of grated nutmeg, One ounce of carraway seed, And flour enough to form a ...
- How To Make Cakes. Part 4
- 409. Composition Cake Two cups of butter, Three cups of sugar, Five cups of flour, Five eggs, One cup of milk, One tea spoonful of dissolved salaeratus, Two table spoonsful of brandy, One pound ...
- How To Make Plum Cake
- 361. Fruit Or Plum Cake, No. 1 One pound of flour, One pound of butter, One pound of sugar, Twelve eggs, One pound of citron, Two pounds of dried currants, picked and washed, One ...
- How To Make Pound Cake
- 364. Pound Cake, No. 1 One pound of flour, One pound of sugar, One pound and a quarter of butter, Ten eggs, One nutmeg grated, One wine-glass of rose-water. Beat the butter and sugar ...
- How To Make Loaf Cake
- 369. Loaf Cake Four cups of flour, Four cups of sugar, Two cups of butter, Six eggs, Three table spoonsful of brandy, Two table spoonsful of rose-water, One grated nutmeg, One tea ...
- How To Make Sponge Cake
- 373. Sponge Cake, No. 1 Three-quarters of a pound of flour, Twelve eggs, One pound of sugar, A table spoonful of rose-water. Beat the yelks and sugar together until they are very light. Whisk ...
- How To Make Scotch Loaf
- One pound of flour, Three-quarters of a pound of butter, Three-quarters of a pound of sugar, Ten eggs, Half a gill of rose-water, One table spoonful of dissolved salaeratus, One pound of drie...
- How To Make Apees
- Three-quarters of a pound of flour, Half a pound of butter, Half a pound of sugar, One tea spoonful of grated nutmeg, As much milk as will form a dough. Cut up the butter in the flour, add...
- How To Make Macaroons
- Three eggs, Three-quarters of a pound of powdered white sugar, Half a pound of sweet almonds, Two ounces of bitter almonds. Whisk the eggs till they are very dry, then add gradually a tea ...
- How To Make Jumbles
- 376. Jumbles One pound of sugar, Three-quarters of a pound of butter, One pound of flour, Five eggs, One table spoonful of rose-water. Beat the butter and sugar till smooth and light. ...
- How To Make Tea Buns
- 404. Spanish Buns One pound of flour, Three-quarters of a pound of sugar, Half a pound of butter, Two table spoonsful of rose-water, Four eggs, One gill of yeast, One tea spoonful of ...
- How To Make Ginger Cake
- 380. Ginger Fruit Cake Three-quarters of a pound of sugar, Three-quarters of a pound of butter, Two pounds of flour, Six eggs, One quart of molasses, One pound of raisins, Half a pound of ...
- How To Make French Cake
- One pound of sugar, Three-quarters of a pound of butter, One pound and a half of flour, Twelve eggs, Half a wine glass of wine, Half a wine glass of brandy, Half a tea cupful of milk, H...
- How To Make Dough-Nuts
- Three pounds of flour, A quarter of a pound of butter, One pound of sugar, four eggs, One gill of yeast, One tea spoonful of cinnamon, One nutmeg grated, One table spoonful of rose-wate...
- How To Make Washington Cake
- 418. Washington Cake, No. 1 One pound of butter, One pound of flour, One pound of sugar, Six eggs, . One wine glass of wine, One wine glass of brandy, One grated nutmeg, One table ...
- How To Make Sugar Biscuits
- Three-quarters of a pound of sugar, Half a pound of butter, One pint of milk, One tea spoonful of carbonate of soda, Flour sufficient to make a dough. Melt the sugar, butter, and soda in the mil...
- Preserves
- Fruit for preserving should be carefully selected, it should never be bruised, and always be of the largest kind and fairest quality. No sugar will make handsome preserves but the purest white. It ...
- How To Make Jelly
- 421. Calf's Foot Jelly To one set of feet pour three quarts of water. Let it boil till reduced to one half, then strain the liquor through a jelly bag and stand it away to get cold. When it is ...
- How To Make Jelly. Continued
- 424. Cranberry Jelly, No. 2 Dissolve one ounce of Russian isinglass in three half-pints of warm water. Strain it through your flannel jelly-bag. Add to this three pints of cranberry juice with ...
- How To Make Marmalade
- 429. Quince Marmalade To each pound of the pulp obtained according to the above receipt for jelly, add one pound of white sugar; boil the whole until it is perfectly smooth. It must be stirred all ...
- How To Preserve Fruits
- 431. Preserved Pears Peel the pears, and if they are large, cut each one in four pieces, and take out the core. To a pound of fruit weigh a pound of sugar; dissolve the sugar with just enough ...
- How To Preserve Fruits. Continued
- 435. Preserved Fresh Figs Select the fruit when fully ripe, though not soft, pick them carefully that they may not be broken. Pour boiling water over them, and let them simmer for five minutes. ...
- How To Make Jam
- 439. Strawberry Jam Put together equal weights of fruit and sugar, mash all well, put it into a preserving kettle, and boil it about twenty minutes. While it is warm put it in jars, and paste it ...
- How To Make Brandy
- 444. Brandy Grapes Put some close bunches, when ripe, into a jar, first pricking each grape with a needle; strew over them half their weight in pounded loaf sugar, fill up with brandy, and tie ...
- How To Cook For The Sick
- 446. Sago Milk Wash half an ounce of sago and soak it in a tea cupful of cold water for an hour or more. Drain it and add to it three gills of good milk; put it over the fire and let it simmer ...
- How To Cook For The Sick. Continued
- 463. Carrageen Or Irish Moss One ounce of moss, One pint of water, Lemon juice and sugar to the taste. Boil the moss in water until it forms a jelly, and add the lemon-juice and sugar. ...
- How To Make Sugared Fruits
- 457. Sugared Orange Select the lightest colored oranges for this purpose, as they are more acid than the dark. Peel off the rind and slice them, latitudinally or crosswise, about the eighth of an ...
- How To Make Whey
- 477. Mustard Whey Take two heaping tea spoonsful of mustard seed, mash them a little, and pour over them six wine glasses of milk, boil it till the milk is curdled. Take it off the fire, let it ...
- How To Make Jelly For Invalids
- 482. Potato Jelly Grate some white potatoes into cold water, stir it well, and strain it through a hair sieve. Let it stand a couple of hours, till the farina settles at the bottom, then pour the ...
- Essensce And Teas For The Sick
- 488. Sllppery-Elm Tea Strip your slippery-elm in small pieces; take two table spoonsful of these pieces and pour over them two tea cups of boiling water. Let it stand until it becomes mucilaginous,...
- Liquids For Invalids
- 495. Gum Arabic Water Pour one pint of boiling water over two table spoonsful of gum arabic; add lemon-juice and sugar to the taste. Stand it away to get cold. 496. Tamarind Water ...
- How To Make Pudding For Invalids
- 451. Sago Pudding For Invalids See tapioca pudding, No. 452. 452. Tapioca Pudding Pick and wash a table spoonful of tapioca, pour over it a pint of warm milk, and stand it near the ...
- Miscellaneous
- 503. Lemon Syrup, No. 1 Eight pounds of sugar, Three quarts of water, One quart of lemon-juice. Mix the sugar and water together; as soon as the sugar has dissolved place it over the fire and ...
- Miscellaneous. Part 2
- 513. Mixture For Salting Butter Half a pound of fine salt, A quarter of a pound of pulverized loaf sugar. Mix them well together, and add one ounce of the mixture to every pound of butter. ...
- Miscellaneous. Part 3
- 533. Fried Mush The mush is prepared as in the above receipt. Let it get cold, cut it in slices, flour them on both sides, and fry them of a light brown. 534. Welsh Rabbit Cut some ...
- Miscellaneous. Part 4
- 558. How To Dry Herbs They should be picked just before the plant blossoms, wash them to free them from the dust, place them on a sieve to drain. Then put them in the oven after the bread has been ...
- Miscellaneous. Part 5
- 574. Ginger Pound Cake Three-quarters of a pound of butter, Three-quarters of a pound of sugar, Six eggs, One pound and a half of flour, One pint of molasses, The grated rind of two large ...
- How To Cure Meat
- 539. How To Cure Hams The following is the Newbold receipt for curing hams. Seven pounds of coarse salt, Five pounds of brown sugar, Half an ounce of pearl-ash, two ounces of saltpetre, ...
- Dried Fruits, For Pies
- 524. Dried Cherries, For Pies Pick your cherries, and wash them thoroughly through several waters to remove all the grit. Put them into a stone jar with half a pound of sugar to a pound of ...
- How To Mince Meat
- Five pounds of beef or tongue, Two pounds of suet, Seven pounds of sugar, Seven pounds of apples, Three pounds of raisins, Three pounds of currants, Three nutmegs, Two ounces of c...
- How To Make Omelette
- 518. Poached Eggs Have a broad shallow vessel of boiling water. Break your eggs in a plate, and be careful not to break the yelks. Take the water from the fire, slide the eggs carefully into it ...
- How To Make Currant Pie
- 563. Gooseberry Pie Pick off the stems and blossoms of your gooseberries, wash them, and pour enough boiling water over to cover them. Let them stand a few minutes and then drain them. Line your ...
- How To Make Beverages
- 529. Lemonade One quart of lemon-juice, Nine quarts of water, Eight pounds of white sugar. Mix the lemon-juice and sugar, and stand it away. Just before the lemonade is served, add the water ...
- How To Make Yeast
- Boil a tea cupful of hops in one quart of water till reduced to one half. Strain it through a sieve, and add one wine glassful of salt. Return the hot water into the vessel it was boiled in. Mix some ...
- How To Make Bread
- Set a sponge at night of a pound of flour, a little salt, if your yeast should not be salt enough, a gill of yeast, and water enough to make a thick batter. In the morning stir in as much flour as wil...
- How To Make Honey Cake
- Three-quarters of a pound of butter, Three-quarters of a pound of sugar, Six eggs, Two pounds of flour, One table spoonful of ground cinnamon, Half a gill of cream, One quart of honey, ...
- How To Make Butter
- Strain your milk and stand it in a spring-house or cellar, which should be about 54 of Fa-renheit. The spring-house should be well ventilated. Let the milk stand about three days, then skim off t...
- How To Make Jelly Cake
- Ten eggs, One pound of sugar, Three-quarters of a pound of sifted flour, The grated rind of two, and juice of one lemon. Beat the yelks of the eggs very light and add the sugar. Stir the yelks a...
- How To Make Vinegar
- 559. Raspberry Vinegar Take ripe raspberries, put them in a pan, and mash them with a large wooden spoon or masher. Strain the juice through a jelly bag, and to each pint of juice add one pound of ...
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