The Way to the Heart: Virginia Recipes | by Carrie Pickett Moore

The following recipes have been tested, and I have found them correct in every proportion; also, mixing and serving. They are a collection of old Virginia recipes, many of them handed down and used for three generations. Having tried them, I feel justified in recommending them to the public as being safe and sure, that is, if the rules are carefully followed for mixing and preparing the dishes. All of them are not my own, some having been given me by old friends, but I have used them so successfully that I feel they belong to me by right of long usage. I trust the housekeeper into whose hands this little book may fall will find it a help to her, and that in the future it will make cooking a pleasure and not a care.

Title	The Way to the Heart
Author	Carrie Pickett Moore
Publisher	Whittet & Shepperson, Publishers and Printers
Year	1905
Copyright	1905, Carrie Pickett Moore
Amazon	The way to the heart,: Hints to the inexperienced; a collection of tested Virginia recipes

The Way to the Heart

Hints to the Inexperienced

A Collection Of Tested Virginia Recipes

Prepared And Arranged By

Carrie Pickett Moore

Many men of many minds Is a rhyme of olden times ; But the minds of men to-day To good cooking find a way.

Richmond, Virginia

Whittet & Shepperson, Publishers and Printers

Nineteen-Five

1905

Soups: Cookery is become an art, a noble science. -Burton, We all know what makes the basis of a good soup. If we have a quart of well-made stock we can have a soup of the best kind in an hour's time...

Oysters: Why, then, the world's mine oyster, Which I with sword will open. - Shakespeare. Fried Oysters. Take firm, fresh oysters and cleanse them well; dry and sprinkle with salt and pepper. Place ...

Meats: Some books are to be tasted, others to be swallowed, and some few to be chewed and digested.- Bacon. Scotch Collops. Take I pound of chopped beef and mix with it 1 chopped onion, a little pepp...

Breads: The very staff of my age, my very prop. -Shakespeare. The following two recipes for yeast and sponge were given me when first I began cooking by a friend noted for her beautiful bread, and I c...

Breads. Continued: Risen Muffins. Three eggs, 1 cooking spoon of yeast, 2 teaspoons of sugar, 1/2 pint of milk, 1 quart flour, 1 teaspoon of salt, butter and lard, each size of an egg. Beat together eggs, yeast and s...

Sauces And Catsups: Who pepper'd highest was surest to please. - Goldsmith. Tomato Catsup. Take I bushel ripe tomatoes and cut them in half. Pour over them 3 quarts of hot water, and throw in a handful of peac...

Pickles And Preserves: Peter Pepper picked a peck of pickled peppers. - Nursery Rhyme. Pickled Onions. Scald 1 gallon of silver-skin onions - small ones are the best - and sprinkle them with salt, first putting i...

Pickles And Preserves. Part 2: Yellow Pickle. Prepare onions, cucumbers and cabbage as for plain pickle, and pour over them the following spiced vinegar: 2 1/2 gallons of vinegar, 7 pounds of brown sugar, 1/2 box of mustard, 1 p...

Pickles And Preserves. Part 3: Plain Mangoes. Soak in brine 6 days small mangoes, then throw in clear water for 6 hours. Put the mangoes in a deep kettle, and add 2 quarts of water and 1 pint of vinegar and a lump of alum the si...

Pickles And Preserves. Part 4: Pickled Plums. Use the large wild goose plum, pricking them 2 or 3 times with a needle, and pickle as you would damsons. Crab-Apple Pickle. When you preserve crab-apples, divide them while ho...

Pickles And Preserves. Part 5: Pickled Eggs. Boil 6 eggs for 20 minutes, and throw them in cold water. Remove the shells and put in a jar with 6 freshly boiled beats that have been sliced. Scald enough vinegar to cover them, a...

Pickles And Preserves. Part 6: Sliced Pippins. Take large pippins, pare and slice about 1/4 of an inch thick; boil 2 or 3 lemons and slice them over the apples. Allow sugar pound for pound, and 1/2 gill of water. Dissolve the su...

Pickles And Preserves. Part 7: Quince Paste. Boil quinces that have been peeled until they are soft; strain through a fine strainer, and to I pound of pulp add I pound of sugar. Boil until it is so thick it will stand, but be ve...

Preserves. Brandy Peaches and Pears: Brandy Peaches. Use White Heath peaches and the best apple brandy when making brandy peaches. Put the peaches, a few at a time, into boiling soda water, just strong enough to loosen the skins. Let ...

Vegetables: Good cooking tempts the appetite. - Rabbi Ada. All vegetables are best if cooked as soon as they are gathered. They must be picked and washed and laid in a pan of cold water previous to cookin...

Vegetables. Continued: Rice Croquettes. One cup of rice, soaked overnight, drain and add 1 1/2 pints of milk; steam until tender and stiff. Add 2 tablespoons of sugar, 2 tablespoons of butter, 4 well-beaten eggs, and sal...

Pies: No soil upon earth is so dear to our eyes As the soil we first stirred in terrestrial pies. -Holmes. Pastry. One quart of flour, 3/4 pound of butter and lard mixed, 1 teaspoon of sa...

Pies. Continued: Sweet Potato Pie. One pound of potatoes, boiled and mashed, which equals 2 pounds before cooking; 3/4 pound of sugar, 6 eggs and 2 lemons. Beat well and bake in one crust. Rich Sweet Potato Pie....

Puddings: First be sure you are right, then go ahead. - David Crockett. Poor Man's Pudding. One and one-half cups of chopped suet, 1 1/2 cups chopped raisins, 1/2 cup molasses, 1 cup of milk (sour is...

Puddings. Part 2: Sponge Pudding. One quart of milk, 1/4 pound of butter, 1/4 pound of sugar, 2 teaspoons of Sauer's vanilla, 6 eggs. Boil the milk and rub the butter, flour and sugar together; stir in the hot milk ...

Puddings. Part 3: Custard Maccaroons. Make a custard of 1 1/2 quarts of milk, 9 eggs and 8 tablespoons of sugar, Sauer's vanilla extract to taste. The custard must be very thick. Place in a dish 8 dozen maccaroons, ...

Cakes: Wouldst thou both eat thy cake and have it ? - Herbert. General Rules for Mixing. It is well in cake-making to beat the butter and sugar to a cream; then beat the eggs separately and mix th...

Small Cakes: Old-Fashioned Jumbles. One and one-half pounds of sugar, 1/2 pound of butter, 2 eggs, 1 lemon, juice and rind, and enough flour to roll a thin dough. Break off pieces the size of an egg, and roll w...

Small Cakes. Continued: Rich Drop Cakes. One pound of flour, 1 pound of powdered sugar, 3/4 pound of butter, 1/2 pound of currants, 4 eggs, juice of 1 lemon and grated peel of 1/2 lemon, 1/2 teaspoon of soda wet with hot ...

Large Cakes: Cup Cake. Four cups of sugar, 6 cups of flour, 2 cups of butter, 2 cups of milk, 6 eggs, 3 teaspoons of powder, 2 teaspoons of Sauer's vanilla or lemon extract. Bake in 2 large moulds, cups or laye...

Large Cakes. Part 2: Lemon Cake. Make the usual batter for layer cake and put it together with 3 eggs (beaten light), 2 cups of sugar, butter size of an egg, juice of 3 lemons. Set the stew-pan in water, and cook until...

Large Cakes. Part 3: Black Fruit Cake. One pound of flour, 1 pound of sugar, 1 1/2 pounds of butter, 13 eggs, 4 pounds of raisins, 1 1/2 pounds of currants, 1 pound of blanched almonds, 1/2 pound of citron, 1 tumbler o...

Large Cakes. Part 4: Risen Ginger Bread. Six cups of flour, 4 cups of molasses, 2 cups of brown sugar, 1 1/2 cups of butter, 6 eggs, 2 teaspoons of powder, ginger to taste, 1 cup of milk. Mix and bake in a large mould,...

Cream, Jellies, Etc: Enough is as good as a feast. - Heywood. Freezing. Use ice that has been pounded fine, filling every crevice as you pack the freezer. If possible, use the best rock salt, that has be...

Cream, Jellies, Etc. Part 2: Chocolate Ice-Cream. Half gallon of milk, 8 eggs (whites and yelks), 1 1/4 pounds of sugar, 4 ounces of chocolate, Sauer's vanilla to taste. Put the milk and chocolate on to boil; beat the eggs and...

Cream, Jellies, Etc. Part 3: Orange Ice. Two tablespoons of gelatine, I quart of cold water, 12 oranges, 2 cups of sugar, 1 cup of boiling water. Dissolve gelatine in hot water. Boil sugar and water to a syrup and add the gela...

Salads: To make a perfect salad, there should be a miser for oil, a spendthrift for vinegar, a wise man for salt, and a madcap to stir the ingredients up and mix them well together.- Spanish Proverb. Pot...

Salad Dressings: Cream Salad Dressing. Yelks of 2 eggs (beaten), pepper and salt, I tablespoon of vinegar, 1 tablespoon of butter, 1 teaspoon of mustard, 2 tea-spoons of sugar. Mix in a bowl and set it in a pan of ...

Various Dishes: A good digestion to you all; and once more I shower a welcome on you : Welcome all. - Shakespeare. Deviled Crabs. One pint of crab meat, I tablespoon of melted butter, 1/2 cup of oil, dash ...

Various Dishes. Continued: Moulded Salmon. One can of salmon, picked and freed from fat and bones. Cream with it 4 tablespoons of butter and 3 well-beaten eggs. Add to it 1 cup of fine bread crumbs (not dust), the juice of 1...

Candies: The daintiest last, to make the end most sweet. - Shakespeare. Fondant. One quart of white sugar, I pint of boiling water. Pour the water over the sugar and stir until dissolved. Then place...

Beverages: One sip of this Will bathe the drooping spirits in delight Beyond the bliss of dreams. - Milton. Blackberry Wine. Fill a 5-gallon jar with berries that are thoroughly ripe and free from dir...

Miscellaneous: Happy in this, she is not yet so old But she may learn. Chocolate. Scrape 3 ounces of sweetened chocolate; add 2 tablespoons of sugar and 3 tablespoons of water. Stir over a hot fire until smo...

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		The Way to the Heart: Virginia Recipes \| by Carrie Pickett Moore