The White House Cook Book | by Hugo Ziemann, F. L Gillette
A comprehensive cyclopedia of information for the Home. Containing cooking. Toilet and household recipes. Menus. Dinner-giving table etiquette. Care of the sick. Health suggestions. Facts worth knowing
| Title | The White House Cook Book |
| Author | Hugo Ziemann, F. L Gillette |
| Publisher | The Saalfield Publishing Company |
| Year | 1913 |
| Copyright | 1899, The Werner Company |
| Amazon | The White House Cook Book |
By Hugo Ziemann And Mrs. F. L Gillette, Steward of The White House
To the wives of our presidents, those noble women who have graced the white house, and whose names and memories are dear to all Americans, this volume is affectionately dedicated
By The Author
Publishers' Preface- In presenting to the public the White House Cook Book, the publishers believe they can justly claim that it more fully represents the progress and present perfection of the culinary art than any pre...
- How To Carve Meat and Fish
- Carving is one important acquisition in the routine of daily living, and all should try to attain a knowledge or ability to do it well, and withal gracefully. When carving use a chair slightly higher ...
- How To Carve Meat and Fish. Part 2
- Pork No. 1. Leg, used for smoked hams, roasts and corned pork. No. 2. Hind-loin, used for roasts, chops and baked dishes. No. 3. Fore-loin or ribs, used for roasts, baked dishes or chops. No. 4...
- How To Carve Meat and Fish. Part 3
- A Fillet Of Veal A fillet of veal is one of the prime roasts of veal; it is taken from the leg above the knuckle; a piece weighing from ten to twelve pounds is a good size and requires about fo...
- How To Carve Meat and Fish. Part 4
- Haunch Of Venison A haunch of venison is the prime joint, and is carved very similar to almost any roasted or boiled leg; it should be first cut crosswise down to the bone following the line from 1...
- How To Make Soups
- Consomme, or Stock, forms the basis of all meat soups, and also of all principal sauces. It is, therefore, essential to the success of these culinary operations to know the most complete and economica...
- How To Make Soup Stock, Consomme
- Six pounds of shin of beef, or six pounds of knuckle of veal; any bones, trimmings of poultry, or fresh meat; one-quarter pound of lean bacon or ham, two ounces of butter, two large onions, each stuck...
- How To Make Soup Stock, Consomme. Part 2
- Veal Soup. (Excellent.) Put a knuckle of veal into three quarts of cold water, with a small quantity of salt, and one small tablespoonful of uncooked rice. Boil slowly, hardly above simmering, four...
- How To Make Soup Stock, Consomme. Part 3
- Julienne Soup Cut carrots and turnips into quarter-inch pieces the shape of dice; also celery into thin slices. Cover them with boiling water; add a teaspoonful of salt, half a teaspoonful pepper, ...
- How To Make Soup Stock, Consomme. Part 4
- Corn Soup Cut the corn from the cob, and boil the cobs in water for at least an hour, then add the grains, and boil until they are thoroughly done; put one dozen ears of corn to a gallon of water, ...
- How To Make Soup Stock, Consomme. Part 5
- Dried Bean Soup Put two quarts of dried white beans to soak the night before you make the soup, which should be put on as early in the day as possible. Take two pounds of the lean of fresh beef ...
- How To Make Soup Stock, Consomme. Part 6
- Mock Turtle Soup, Of Calf's Head Scald a well-cleansed calf's head, remove the brain, tie it up in a cloth, and boil an hour, or until the meat will easily slip from the bone; take out, save the br...
- How To Make Tomato Soup
- Tomato Soup. No. 1 Place in a kettle four pounds of beef. Pour over it one gallon of cold water. Let the meat and water boil slowly for three hours, or until the liquid is reduced to about one-half...
- How To Make Mullagatawny Soup. (As Made In India.)
- Cut four onions, one carrot, two turnips, and one head of celery into three quarts of liquor, in which one or two fowls have been, boiled; keep it over a brisk fire till it boils, then place it on a c...
- How To Make Soups Without Meat
- Onion Soup One quart of milk, six large onions, yolks of four eggs, three table-spoonfuls of butter, a large one of flour, one cup full of cream, salt, pepper. Put the butter in a frying pan. Cut t...
- How To Make Soups Without Meat. Part 2
- Irish Potato Soup Peel and boil eight medium-sized potatoes with a large onion sliced, some herbs, salt and pepper; press all through a colander; then thin it with rich milk and add a lump of butte...
- How To Make Soups Without Meat. Part 3
- Soyer's Recipe For Force Meats Take 1 1/2 lbs. of lean veal from the fillet, and cut it in long thin slices; scrape with a knife till nothing but the fibre remains; put it in a mortar, pound it ten...
- How To Make Lobster Soup, Or Bisque
- Have ready a good broth made of three pounds of veal boiled slowly in as much water as will cover it, till the meat is reduced to shreds. It must then be well strained. Having boiled one fine middl...
- How To Make Oyster Soup
- Oyster Soup. No. 1 Two quarts of oysters, one quart of milk, two tablespoonfuls of butter, one teacupful of hot water; pepper, salt. Strain all the liquor from the oysters; add the water, and he...
- How To Make Clam Soup
- Clam Soup. (French Style.) Mince two dozen hard shell clams very fine. Fry half a minced onion in an ounce of butter; add to it a pint of hot water, a pinch of mace, four cloves, one allspice and s...
- Modes Of Frying
- The usual custom among professional cooks is to entirely immerse the article to be cooked in boiling fat, but from inconvenience most households use the half-frying method of frying in a small amount ...
- How To Cook Fish
- In selecting fish, choose those only in which the eye is full and prominent, the flesh thick and firm, the scales bright and fins stiff. They should be thoroughly cleaned before cooking. The usual ...
- How To Cook Fish. Part 2
- How To Fry Fish Most of the smaller fish (generally termed pan-fish) are usually fried. Clean well, cut off the head, and, if quite large, cut out the backbone, and slice the body crosswise into fi...
- How To Cook Fish. Part 3
- Boiled Bluefish Boiled the same as Bass. Baked Bluefish Baked the same as Baked Shad - see page 55. Fried Eels After cleaning the eels well, cut them in pieces two inches long; wash the...
- How To Cook Fish. Part 4
- Potted Fresh Fish After the fish has laid in salt water six hours, take it out, and to every six pounds of fish take one-quarter cupful each of salt, black pepper and cinnamon, one-eighth cupful of...
- How To Cook Salmon
- Boiled Salmon The middle slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot salted water. When done, unwrap with care, and lay upon ...
- How To Cook Shad
- How To Broil A Shad Split and wash the shad and afterwards dry it in a cloth. Season it with salt and pepper. Have ready a bed of clear, bright coals. Grease your gridiron well, and as soon as it i...
- How To Cook Halibut
- Halibut Boiled The cut next to the tail-piece is the best to boil. Rub a little salt over it, soak it for fifteen minutes in vinegar and cold water, then wash it and scrape it until quite clean; ti...
- How To Cook Trout
- Fried Brook Trout These delicate fish are usually fried, and form a delightful breakfast or supper dish. Clean, wash and dry the fish, split them to the tail, salt and pepper them, and flour them n...
- How To Cook White Fish
- Baked White Fish Thoroughly clean the fish; cut off the head or not, as preferred; cut out the backbone from the head to within two inches of the tail, and stuff with the following: Soak stale brea...
- How To Cook Mackerel
- Broiled Spanish Mackerel Split the fish down the back, take out the backbone, wash it in cold water, dry it with a clean, dry cloth, sprinkle it lightly with salt and lay it on a buttered gridiron,...
- How To Make Fish Chowder. (Rhode Island.)
- Fry five or six slices of fat pork crisp in the bottom of the pot you are to make your chowder in; take them out and chop them into small pieces, put them back into the bottom of the pot with their ow...
- How To Cook Codfish
- Codfish Balls Take a pint bowl of codfish picked very fine, two pint bowls of whole raw peeled potatoes, sliced thickly; put them together in plenty of cold water and boil until the potatoes are th...
- How To Make Scalloped Fish
- Pick any cold fresh fish, or salt codfish, left from the dinner, into fine bits, carefully removing all the bones. Take a pint of milk in a suitable dish and place it in a saucepan of boiling water...
- How To Cook Terrapin
- Stewed Water Turtles, Or Terrapins Select the largest, thickest and fattest, the females being the best; they should be alive when brought from market. Wash and put them alive into boiling water, a...
- How To Cook Lobster
- Oiled Lobster Put a handful of salt into a large kettle or pot of boiling water. When the water boils very hard put in the lobster, having first brushed it and tied the claws together with a bit of...
- How To Cook Crabs
- Baked Crabs Mix with the contents of a can of crabs, bread crumbs or pounded crackers. Pepper and salt the whole to taste; mince some cold ham; have the baking pan well buttered, place therein firs...
- How To Cook Oysters
- Oysters must be fresh and fat to be good. They are in season from September to May. The small ones, such as are sold by the quart, are good for pies, fritters, or stews; the largest of this sort ar...
- How To Cook Oysters. Part 2
- Broiled Oysters Dry a quart of oysters in a cloth, dip each in melted butter well peppered; then in beaten egg, or not, then in bread or cracker crumbs also peppered. Broil on a wire broiler over l...
- How To Cook Oysters. Part 3
- Oyster Fritters Select plump, good-sized oysters; drain off the juice, and to a cup of this juice add a cup of milk, a little salt, four well-beaten eggs, and flour enough to make batter like gridd...
- How To Cook Oysters. Part 4
- Oyster Pot-Pie Scald a quart can of oysters in their own liquor; when it boils, skim out the oysters and set aside in a warm place. To the liquor add a pint of hot water; season well with salt and ...
- How To Cook Clams
- Stewed Clams Wash clean as many round clams as required; pile them in a large iron pot, with half a cupful of hot water in the bottom, and put over the fire; as soon as the shells open take out the...
- How To Cook Frogs
- Frogs Fried Frogs are usually fried, and are considered a great delicacy. Only the hind-legs and quarters are used. Clean them well, season, and fry in egg batter, or dip in beaten egg and fine cra...
- How To Cook Poultry And Game
- IN choosing poultry, select those that are fresh and fat, and the surest way to determine whether they are young is to try the skin under the leg or wing. If it is easily broken, it is young; or, turn...
- How To Cook Poultry And Game. Continued
- Dressing Or Stuffing For Fowls For an eight or ten pound turkey, cut the brown crust from slices or pieces of stale bread until you have as much as the inside of a pound loaf; put it into a suitabl...
- How To Cook Turkey
- Roast Turkey Select a young turkey, remove all the feathers carefully, singe it over a burning newspaper on the top of the stove; then draw it nicely, being very careful not to break any of the i...
- How To Cook Chicken
- Roast Chicken Pick and draw them, wash out well in two or three waters, adding a little soda to the last but one to sweeten it, if there is doubt as to its being fresh. Dry it well with a clean clo...
- How To Cook Chicken. Part 2
- Stewed Whole Spring Chicken Dress a full-grown spring chicken the same as for roasting, seasoning it with salt and pepper inside and out; then fill the body with oysters; place it in a tin pail wit...
- How To Cook Chicken. Part 3
- Chicken Pie Prepare the chicken as for fricassee. When the chicken is stewed tender, seasoned, and the gravy thickened, take it from the fire; take out the largest bones, scrape the meat from the n...
- How To Cook Chicken. Part 4
- Chicken Croquettes. No. 2 Take any kind of fresh meat or fowl, chop very fine, add an equal quantity of smoothly mashed potatoes, mix, and season with butter, salt, black pepper, a little prepared ...
- How To Cook Chicken. Part 5
- Scalloped Chicken Divide a fowl into joints and boil till the meat leaves the bone readily. Take out the bones and chop the meat as small as dice. Thicken the water in which the fowl was boiled wit...
- How To Make Curry Chicken
- Cut up a chicken weighing from a pound and a half to two pounds, as for fricassee, wash it well, and put it into a stewpan with sufficient water to cover it; boil it, closely covered, until tender; ad...
- How To Make Chicken Pot-Pie
- Chicken Pot-Pie. No. 1 Cut and joint a large chicken, cover with cold water, and let it boil gently until tender. Season with salt and pepper, and thicken the gravy with two tablespoonfuls of flour...
- How To Make Chicken Turnovers
- Chop cold roast chicken very fine. Put it into a saucepan, place it over the fire, moisten it with a little water and gravy, or a piece of butter. Season with salt and pepper; add a small tablespoonfu...
- How To Cook Duck
- Roast Duck. (Tame.) Pick, draw, clean thoroughly, and wipe dry. Cut the neck close to the back, beat the breast-bone flat with a rolling pin, tie the wings and legs securely, and stuff with the fol...
- How To Cook Pigeons
- Roast Pigeons Pigeons lose their flavor by being kept more than a day after they are killed. They may be prepared and roasted or broiled the same as chickens; they will require from twenty to thirt...
- How To Cook Game
- Squab Pot-Pie Cut into dice three ounces of salt pork; divide six wild squabs into pieces at the joints; remove the skin. Cut up four potatoes into small squares, and prepare a dozen small dough ba...
- How To Cook Rabbit
- Roast Hare Or Rabbit A very close relationship exists between the hare and the rabbit, the chief difference being in the smaller size and shorter legs and ears of the latter. The manner of dressing...
- How To Cook Venison
- Roast Haunch Of Venison To prepare a haunch of venison for roasting, wash it slightly in tepid water and dry it thoroughly by rubbing it with a clean, soft cloth. Lay over the fat side a large shee...
- How To Cook Meats
- In the selection of meat it is most essential that we understand how to choose it; in beef it should be a smooth, fine grain, of a clear bright red color, the fat white, and will feel tender when pinc...
- How To Make Beefsteaks
- Beefsteak. No. 1 The first consideration in broiling is to have a clear, glowing bed of coals. The steak should be about three-quarters of an inch in thickness, and should be pounded only in extrem...
- How To Boil Corned Beef
- The aitch-bone and the brisket are considered the best pieces for boiling. If you buy them in the market already corned, they will be fit to put over the fire without a previous soaking in water. If y...
- How To Make Beef Croquettes
- Beef Croquettes. No. 1 Chop fine one cup of cold, cooked, lean beef, half a cup of fat, half a cup of cold boiled or fried ham; cold pork will do if you have not the ham. Also mince up a slice of o...
- How To Make Cold Roast
- Cold Roast, Warmed. No. 1 Cut from the remains of a cold roast the lean meat from the bones into small, thin slices. Put over the fire a frying pan containing a spoonful of butter or drippings. Cut...
- How To Make Beef Corned Or Salted. (Red.)
- Cut up a quarter of beef. For each hundred weight take half a peck of coarse salt, a quarter of a pound of saltpetre, the same weight of saleratus and a quart of molasses, or two pounds of coarse brow...
- How To Make Beef A La Mode
- Mix together three teaspoonfuls of salt, one of pepper, one of ginger, one of mace, one of cinnamon, and two of cloves. Rub this mixture into ten pounds of the upper part of a round of beef. Let this ...
- How To Cook Beef
- Roast Beef One very essential point in roasting beef is to have the oven well heated when the beef is first put in; this causes the pores to close up quickly, and prevents the escape of the juices....
- How To Cook Beef. Part 2
- Spiced Beef. (Excellent.) For a round of beef weighing twenty or twenty-four pounds, take one-quarter of a pound of saltpetre, one-quarter of a pound of coarse brown sugar, two pounds of salt, one ...
- How To Cook Beef. Part 3
- How To Collar A Flank Of Beef Procure a well-corned flank of beef - say six pounds. Wash it, and remove the inner and outer skin with the gristle. Prepare a seasoning of one teaspoonful each of sag...
- How To Cook Beef. Part 4
- Beefsteak Pie Cut up rump or flank steak into strips two inches long and about an inch wide. Stew them with the bone, in just enough water to cover them, until partly cooked; have half a dozen of c...
- How To Cook Beef. Part 5
- How To Pot Beef The round is the best piece for potting, and you may use both the upper and under part. Take ten pounds of beef, remove all the fat, cut the lean into square pieces, two inches thic...
- How To Cook Beef. Part 6
- Beef Hash. No. 2 Chop cold roast beef, or pieces of beefsteak; fry half an onion in a piece of butter; when the onion is brown, add the chopped beef; season with a little salt and pepper; moisten w...
- How To Cook Tripe
- How To Boil Tripe Wash it well in warm water, and trim it nicely, taking off all the fat. Cut into small pieces, and put it on to boil five hours before dinner in water enough to cover it very well...
- How To Cook Veal
- Roast Loin Of Veal Prepare it the same as any roast, leaving in the kidney, around which put considerable salt. Make a dressing the same as for fowls; unroll the loin, put the stuffing well around ...
- How To Cook Veal. Part 2
- Fried Veal Cutlets Put into a frying pan two or three tablespoonfuls of lard or beef drippings. When boiling hot lay in the cutlets, well seasoned with salt and pepper and dredged with flour. Brown...
- How To Cook Veal. Part 3
- Broiled Veal Cutlets. (Fine.) Two or three pounds of veal cutlets, egg and bread crumbs, two tablespoonfuls of minced savory herbs, salt and pepper to taste, a little grated nutmeg. Cut the cutl...
- How To Make Veal Pot-Pie
- Procure a nice breast or brisket of veal, well jointed, put the pieces into the pot with one quart of water to every five pounds of meat; put the pot over a slow fire; just before it comes to a boil, ...
- How To Cook Calf's Head And Brains
- Baked Calf's Head Boil a calf's head (after having cleaned it) until tender, then split it in two, and keep the best half (bone it if you like); cut the meat from the other in uniform pieces, the s...
- How To Cook Calf's Liver And Bacon
- Slice the liver a quarter of an inch thick; pour hot water over it and let it remain for a few minutes to clear it from blood; then dry it in a cloth. Take a pound of bacon, or as much as you require,...
- How To Cook Sweetbreads
- Croquettes Of Sweetbreads Take four veal sweetbreads, soak them for an hour in cold salted water, first removing the pipes and membranes; then put them into boiling salted water with a tablespoonfu...
- How To Cook Mutton
- Roast Mutton The pieces mostly used for roasting are the hind-quarter of the sheep, called the loin and leg, the fore-quarter, the shoulder, also the chine or saddle, which is the two loins togethe...
- How To Cook Mutton. Part 2
- Leg Of Mutton A La Venison Remove all the rough fat from the mutton and lay it in a deep earthen dish; rub into it thoroughly the following: One tablespoon-ful of salt, one each of celery-salt, bro...
- How To Cook Mutton. Part 3
- Irish Stew Time about two hours. Two and a half pounds of chops, eight potatoes, four turnips, four small onions, nearly a quart of water. Take some chops from loin of mutton, place them in stewpan...
- How To Cook Mutton Chops
- Broiled Mutton Chops Loin of mutton, pepper and salt, a small piece of butter. Cut the chops from a tenderloin of mutton, remove a portion of the fat, and trim them into a nice shape; slightly beat...
- How To Cook Lamb
- Roast Quarter Of Lamb Procure a nice hind-quarter, remove some of the fat that is around the kidney, skewer the lower joint up to the fillet, place it in a moderate oven, let it heat through slowly...
- How To Cook Pork
- The best parts, and those usually used for roasting, are the loin, the leg, the shoulder, the sparerib and chine. The hams, shoulders and middlings are usually salted, pickled and smoked. Pork require...
- How To Cook Pork. Part 2
- Roast Leg Of Pork Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp knife, and fill the space with sage and onion chopped, and a little pepper and salt. When half done, ...
- How To Cook Pork. Part 3
- Pork Chops And Fried Apples Season the chops with salt and pepper and a little powdered sage; dip them into bread crumbs. Fry about twenty minutes or until they are done. Put them on a hot dish; po...
- How To Bake A Ham
- How To Bake A Ham. (Corned.) Take a medium-sized ham and place it to soak for ten or twelve hours. Then cut away the rusty part from underneath, wipe it dry, and cover it rather thickly over with a...
- How To Cure English Bacon
- This process is called the dry cure, and is considered far preferable to the New England or Yankee style of putting prepared brine or pickle over the meat. First the hog should not be too large or t...
- How To Make Pork Sausages
- Bologna Sausage. (Cooked.) Two pounds of lean pork, two pounds of lean veal, two pounds of fresh lean beef, two pounds of fat salt pork, one pound of beef suet, ten tablespoonfuls of powdered sage,...
- How To Make Pork Pot-Pie
- Fresh Pork Pot-Pie Boil a sparerib, after removing all the fat and cracking the bones, until tender; remove the scum as it rises, and when tender season with salt and pepper; half an hour before ti...
- How To Make Pork And Beans
- Pork And Beans. (Baked.) Take two quarts of white beans, pick them over the night before, put to soak in cold water; in the morning put them in fresh water and let them scald, then turn off the wat...
- How To Make Sauces And Dressings
- Drawn Butter Melted butter is the foundation of most o_ the common sauces. Have a covered saucepan for this purpose. One lined with porcelain will be best. Take a quarter of a pound of the best fre...
- How To Make Sauces And Dressings. Part 2
- Sauce For Salmon And Other Fish One cupful of milk heated to a boil and thickened with a tablespoonful of cornstarch previously wet up with cold water, the liquor from the salmon, one great spoonfu...
- How To Make Sauces And Dressings. Part 3
- Bread Sauce One cup of stale bread crumbs, one onion, two ounces of butter, pepper and salt, a litle mace. Cut the onion fine, and boil it in milk till quite soft; then strain the milk on to the st...
- How To Make Sauces And Dressings. Part 4
- Maitre D'Hotel Sauce Make a teacupful of drawn butter; add to it the juice of a lemon, two tablespoonfuls of minced onion, three tablespoonfuls of chopped parsley, a teaspoonful of powdered thyme o...
- How To Make Sauces And Dressings. Part 5
- Apple Sauce When you wish to serve apple sauce with meat prepare it in this way: Cook the apples until they are very tender, then stir them thoroughly so there will be no lumps at all; add the suga...
- How To Make Sauces And Dressings. Part 6
- Curry Powder To make curry powder, take one ounce of ginger, one ounce of mustard, one ounce of pepper, three ounces of coriander seed, three ounces of turmeric, half an ounce of cardamoms, one-qua...
- Herbs And Spices
- Ginger is the root of a shrub first known in Asia, and now cultivated in the West Indies and Sierra Leone. The stem grows three or four feet high and dies every year. There are two varieties of ginger...
- Meats And Their Accompaniments
- With roast beef: tomato sauce, grated horse-radish, mustard, cranberry sauce, pickles. With roast pork: apple sauce, cranberry sauce. With roast veal: tomato sauce, mushroom sauce, onion sauce and ...
- Vegetables Appropriate To Different Dishes
- Potatoes are good with all meats. With fowls they are nicest mashed. Sweet potatoes are most appropriate with roast meats, as also are onions, winter squash, cucumbers and asparagus. Carrots, parsn...
- How To Make Salad Dressings
- Everything in the make-up of a salad should be of the freshest material, the vegetables crisp and fresh, the oil or butter the very best, meats, fowl and fish well cooked, pure cider or white wine vin...
- How To Make Lobster Salad
- Lobster Salad. No. 1 Prepare a sauce with the coral of a fine, new lobster, boiled fresh for about half an hour. Pound and rub it smooth, and mix very gradually with a dressing made from the yolks ...
- How To Make Salads
- Mixed Summer Salad Three heads of lettuce, two teaspoonfuls of green mustard leaves, a handful of water cresses, five tender radishes, one cucumber, three hard-boiled eggs, two teaspoonfuls of whit...
- How To Make Salads. Part 2
- Crab Salad Boil three dozen hard-shell crabs twenty-five minutes; drain and let them cool gradually; remove the upper shell and the tail, break the remainder apart and pick out the meat carefully. ...
- How To Make Salads. Part 3
- Hot Potato Salad Pare six or eight large potatoes, and boil till done, and slice thin while hot; peel and cut up three large onions into small bits and mix with the potatoes; cut up some breakfast ...
- How To Make Catsups
- Tomato Catsup. No. 1 Put into two quarts of tomato pulp (or two cans of canned tomatoes) one onion, cut fine, two tablespoonfuls of salt and three table-spoonfuls of brown sugar. Boil until quite t...
- How To Make Vinegar
- Cucumber Vinegar Ingredients Ten large cucumbers, or twelve smaller ones, one quart of vinegar, two onions, two shallots, one tablespoonful of salt, two tablespoonfuls of pepper, a quarter of a ...
- How To Make Cucumber Pickles
- Select the medium, small-sized cucumbers. For one bushel make a brine that will bear up an egg; heat it boiling hot and pour it over the cucumbers; let them stand twenty-four hours, then wipe them dry...
- How To Make Green Tomato Pickles
- Green Tomato Pickles. (Sweet.) One peck of green tomatoes, sliced the day before you are ready for pickling, sprinkling them through and through with salt, not too heavily; in the morning drain off...
- How To Make Pickled Cabbage
- Pickled Cabbage. (Purple.) Cut a sound cabbage into quarters, spread it on a large flat platter or dish and sprinkle thickly with salt; set it in a cool place for twenty-four hours; then drain off ...
- How To Make Chowchow. (Superior English Recipe.)
- This excellent pickle is seldom made at home, as we can get the imported article so much better than it can be made from the usual recipes. This we vouch for being as near the genuine article as can b...
- How To Make Pickles
- Pickles should never be put into vessels of brass, copper or tin, as the action of the acid on such metals often results in poisoning the pickles. Porcelain or granite-ware is the best for such purpos...
- How To Make Pickles. Continued
- Green Pepper Mangoes Select firm, sound, green peppers, and add a few red ones as they are ornamental and look well upon the table. With a sharp knife remove the top, take out the seed, soak over n...
- How To Make East India Pickle
- Lay in strong brine for two weeks, or until convenient to use them, small cucumbers, very small common white onions, snap beans, gherkins, hard white cabbage quartered, plums, peaches, pears, lemons, ...
- How To Make Fruit And Berry Pickles
- Blueberry Pickles For blueberry pickles, old jars which have lost their covers, or whose edges have been broken so that the covers will not fit tightly, serve an excellent purpose as these pickles ...
- How To Cook Vegetables
- Vegetables of all kinds should be thoroughly picked over, throwing out all decayed or unripe parts, then well washed in several waters. Most vegetables, when peeled, are better when laid in cold water...
- How To Cook Vegetables. Continued
- Spinach It should be cooked so as to retain its bright green color and not sent to table, as it so often is, of a dull brown or olive color; to retain its fresh appearance, do not cover the vessel ...
- How To Cook Potatoes
- How To Boil New Potatoes Do not have the potatoes dug long before they are dressed, as they are never good when they have been out of the ground for some time. Well wash them, rub off the skins wit...
- How To Cook Potatoes. Part 2
- Potatoes A La Creme Heat a cupful of milk; stir in a heaping tablespoonful of butter cut up in as much flour. Stir until smooth and thick; pepper and salt, and add two cupfuls of cold boiled potato...
- How To Cook Potatoes. Part 3
- Potato Snow Choose some mealy potatoes that will boil exceedingly white; pare them and cook them well, but not so as to be watery; drain them, and mash and season them well. Put in the saucepan in ...
- How To Cook Potatoes. Part 4
- Potato Fillets Pake and slice the potatoes thin; cut them if you like in small fillets about a quarter of an inch square, and as long as the potato will admit; keep them in cold water until wanted,...
- How To Cook Onions
- Onions Boiled The white silver-skins are the best species. To boil them peel off the outside, cut off the ends, put them into cold water, and into a stewpan and let them scald two minutes; then tur...
- How To Cook Cauliflower
- When cleaned and washed, drop them into boiling water, into which you have put salt and a teaspoonful of flour, or a slice of bread; boil till tender; take off, drain and dish them; serve with a sauce...
- How To Cook Cabbage
- Cabbage Boiled Great care is requisite in cleaning a cabbage for boiling, as it frequently harbors numerous insects. The large drumhead cabbage requires an hour to boil; the green savory cabbage wi...
- How To Cook Parsnips
- Boiled Parsnips Wash, scrape and split them. Put them into a pot of boiling water; add a little salt, and boil them till quite tender, which will be in from two to three hours, according to their s...
- How To Cook Tomatoes
- Stewed Tomatoes Pour boiling water over a dozen sound ripe tomatoes; let them remain for a few moments; then peel off the skins, slice them and put them over the fire in a well-lined tin or granite...
- How To Cook Corn
- Boiled Green Corn This should be cooked on the same day it is gathered; it loses its sweetness in a few hours and must be artificially supplied. Strip off the husks, pick out all the silk and put i...
- How To Cook Egg-Plant
- Fried Egg-Plant Take fresh, purple egg-plants of a middling size; cut them in slices a quarter of an inch thick, and soak them for half an hour in cold water, with a teaspoonful of salt in it. Have...
- How To Cook Beans
- String Beans Break off the end that grew to the vine, drawing off at the same time the string upon the edge; repeat the same process from the other end; cut them with a sharp knife into pieces half...
- How To Cook Salsify Or Oyster-Plant
- Stewed Salsify Or Oyster-Plant Wash the roots and scrape off their skins, throwing them, as you do so, into cold water, for exposure to the air causes them to immediately turn dark. Then cut crossw...
- How To Cook Beets
- Beets Boiled Select small-sized, smooth roots. They should be carefully washed, but not cut before boiling, as the juice will escape and the sweetness of the vegetable be impaired, leaving it white...
- How To Cook Asparagus
- Scrape the stems of the asparagus lightly, but very clean; throw them into cold water and when they are all scraped and very clean, tie them in bunches of eqaul size; cut the large ends evenly, that t...
- How To Cook Green Peas
- Shell the peas and wash in cold water. Put in boiling water just enough to cover them well and keep them from burning; boil from twenty minutes to half an hour, when the liquor should be nearly boiled...
- How To Cook Squashes, Or Cymblings
- The green or summer squash is best when the outside is beginning to turn yellow, as it is then less watery and insipid than when younger. Wash them, cut them into pieces and take out the seeds. Boi...
- How To Cook Carrots
- Stewed Carrots Wash and scrape the carrots and divide them into strips; put them into a stewpan with water enough to cover them; add a spoonful of salt and let them boil slowly until tender; then d...
- How To Cook Mushrooms
- Baked Mushrooms Prepare them the same as for stewing. Place them in a baking-pan in a moderate oven. Season with salt, pepper, lemon juice and chopped parsley. Cook in the oven fifteen minutes, bas...
- How To Cook Truffles
- The truffle belongs to the family of the mushrooms; they are used principally in this country as a codiment for boned turkey and chicken, scrambled eggs, fillets of beef, game and fish. When mixed in ...
- How To Cook Macaroni
- Macaroni A La Italienne Divide a quarter of a pound of macaroni into four-inch pieces. Simmer fifteen minutes in plenty of boiling water, salted. Drain. Put the macaroni into a saucepan and turn...
- How To Cook Butter
- How To Make Butter Thoroughly scald the churn, then cool well with ice or spring water. Now pour in the thick cream; churn fast at first, then, as the butter forms, more slowly; always with perfect...
- How To Cook Cheese
- New Jersey Cream Cheese First scald the quantity of milk desired; let it cool a little, then add the rennet; the directions for quantity are given on the packages of Prepared Rennet. When the cur...
- How To Cook Cheese. Continued
- Scalloped Cheese Any person who is fond of cheese could not fail to favor this recipe. Take three slices of bread well-buttered, first cutting off the brown outside crust. Grate fine a quarter o...
- How To Cook Eggs
- There are so many ways of cooking and dressing eggs, that it seems unnecessary for the ordinary family to use those that are not the most practical. To ascertain the freshness of an egg, hold it be...
- How To Cook Eggs. Continued
- Eggs Aux Fines Herbes Roll an ounce of butter in a good teaspoonful of flour; season with pepper, salt and nutmeg; put it into a coffeecupful of fresh milk, together with two teaspoonfuls of choppe...
- How To Make Boiled Eggs
- Eggs for boiling cannot be too fresh, or boiled too soon after they are laid; but rather a longer time should be allowed for boiling a new-laid egg than for one that is three or four days old. Have re...
- How To Make Poached Or Dropped Eggs
- Have one quart of boiling water and one tablespoonful of salt in a frying pan. Break the eggs, one by one, into a saucer, and slide carefully into the salted water. Dash with a spoon a little water ov...
- How To Preserve Eggs
- There are several recipes for preserving eggs and we give first one which we know to be effectual, keeping them fresh from August until Spring. Take a piece of quick-lime as large as a good-sized lemo...
- How To Make Omelets
- In making an omelet, care should be taken that the omelet pan is hot and dry. To insure this, put a small quantity of lard or suet into a clean frying pan, let it simmer a few minutes, then remove it;...
- How To Make Omelets. Part 2
- Vegetable Omelet Make a puree by mashing up ready-dressed vegetables, together with a little milk, cream or gravy and some seasoning. The most suitable vegetables are cucumbers, artichokes, onions,...
- How To Make Omelets. Part 3
- Chicken Omelet Mince rather fine one cupful of cooked chicken, warm in a teacup-ful of cream or rich milk a tablespoonful of butter, salt and pepper; thicken with a large tablespoonful of flour. Ma...
- How To Make Bread Omelet
- Bread Omelet. No. 1 Break four eggs into a basin and carefully remove the treadles; have ready a tablespoonful of grated and sifted bread; soak it in either milk, water, cream, white wine, gravy, l...
- How To Make Sandwiches
- Ham Sandwiches Make a dressing of half a cup of butter, one tablespoonful of mixed mustard, one of salad oil, a little red or white pepper, a pinch of salt and the yolk of an egg; rub the butter to...
- How To Make Bread
- Among all civilized people bread has become an article of food of the first necessity; and properly so, for it constitutes of itself a complete life sustainer, the gluten, starch and sugar which it co...
- How To Make Wheat Bread
- Sift the flour into a large bread-pan or bowl; make a hole in the middle of it, and pour in the yeast in the ratio of half a teacupful of yeast to two quarts of flour; stir the yeast lightly, then pou...
- How To Make Yeast Bread
- Compressed Yeast Bread Use for two loaves of bread three quarts of sifted flour, nearly a quart of warm water, a level tablespoonful of salt and an ounce of compressed yeast. Dissolve the yeast in ...
- How To Make Salt-Raising Bread
- While getting breakfast in the morning, as soon as the tea-kettle has boiled, take a quart tin cup or an earthen quart milk pitcher, scald it, then fill one-third full of water about as warm as the fi...
- How To Make Graham Bread
- One teacupful of wheat flour, one-half teacupful of Porto Rico molasses, one-half cupful of good yeast, one teaspoonful of salt, one pint of warm water; add sufficient Graham flour to make the dough a...
- How To Make Brown Bread
- Boston Brown Bread One pint of rye flour, one quart of corn meal, one teacupful of Graham flour, all fresh; half a teacupful of molasses or brown sugar, a teaspoonful of salt, and two-thirds of a t...
- How To Make Rye Bread
- To a quart of warm water stir as much wheat flour as will make a smooth batter; stir into it half a gill of home-made yeast, and set it in a warm place to rise; this is called setting a sponge; let it...
- How To Make Corn Bread
- Two cups of sifted meal, half a cup of flour, two cups of sour milk, two well-beaten eggs, half a cup of molasses or sugar, a teaspoonful of salt, two tablespoonfuls of melted butter. Mix the meal and...
- How To Make Breads
- French Bread Beat together one pint of milk, four tablespoonfuls of melted butter, or half butter and half lard, half a cupful of yeast, one teaspoonful of salt and two eggs. Stir into this two qua...
- How To Make Indian Loaf Cake
- Mix a teacupful of powdered white sugar with a quart of rich milk, and cut up in the milk two ounces of butter, adding a saltspoonful of salt. Put this mixture into a covered pan or skillet, and set i...
- How To Make Batter-Cakes
- General Suggestions In making batter-cakes, the ingredients should be put together over night to rise, and the eggs and butter added in the morning; the butter melted and eggs well beaten. If the b...
- How To Make Batter-Cakes. Part 2
- Scotch Scones Thoroughly mix, while dry, one quart of sifted flour, loosely measured, with two heaping teaspoonfuls of baking powder; then rub into it a tablespoonful of cold butter and a teaspoonf...
- How To Make Batter-Cakes. Part 3
- Prepared Bread Crumbs Take pieces of stale bread, break them in small bits, put them on a baking pan and place them in a moderate oven, watching closely that they do not scorch; then take them whil...
- How To Make Oatmeal
- Soak one cup of oatmeal in a quart of water over night, boil half an hour in the morning, salted to taste. It is better to cook it in a dish set into a dish of boiling water. Oat Flakes This hea...
- How To Make Biscuits
- Soda Biscuit One quart of sifted flour, one teaspoonful of soda, two teaspoonfuls of cream of tartar, one teaspoonful of salt; mix thoroughly, and rub in two tablespoonfuls of butter and wet with o...
- How To Make Rolls
- Parker House Rolls One pint of milk, boiled and cooled, a piece of butter the size of an egg, one-half cupful of fresh yeast, one tablespoonful of sugar, one pinch of salt, and two quarts of sifted...
- How To Make Rusks
- Two cups of raised dough, one of sugar, half a cup of butter, two well-beaten eggs, flour enough to make a stiff dough; set to rise, and when light mold into high biscuit and let rise again; rub damp ...
- How To Make Muffins
- Raised Muffins. No. 1 Make a batter of one pint of sweet milk, one teaspoonful of sugar, one of salt, a tablespoonful of butter or sweet lard and a half cup of yeast; add flour enough to make it mo...
- How To Make Graham Gems
- Graham Gems. No. 1 Two CUPFULS of Graham flour, one cupful of wheat flour, two tea-spoonfuls of baking powder, a tablespoonful of sugar, one of salt and one well-beaten egg. Mix with sweet milk ...
- How To Make Waffles
- Take a quart of flour and wet it with a little sweet milk that has been boiled and cooled, then stir in enough of the milk to form a thick batter. Add a tablespoonful of melted butter, a teaspoonful o...
- How To Make Rice Waffles
- Rice Waffles. No. 1 One quart of flour, half a teaspoonful of salt, one teaspoonful of sugar, two teaspoonfuls of baking powder, one large tablespoonful of butter, two eggs, one and a half pints of...
- How To Make Tea-Cakes
- Berry Tea-Cakes Nice little tea-cakes to be baked in muffin-rings are made of one cup of sugar, two eggs, one and a half cups of milk, one heaping teaspoonful of baking powder, a piece of butter th...
- How To Make Griddle-Cakes
- Feather Griddle-Cakes. (With Yeast.) Make a batter, at night, of a pint of water or milk, a teaspoonful of salt, and half a teacupful of yeast; in the morning, add to it one tea-cupful of thick, so...
- How To Make Griddle-Cakes. Continued
- Graham Griddle-Cakes Mix together dry two cups of Graham flour, one cup wheat flour, two heaping teaspoonfuls of baking powder and one teaspoonful of salt. Then add three eggs well beaten, one tabl...
- How To Make Buckwheat Cakes
- Raised Buckwheat Cakes Take a small crock or large earthen pitcher, put into it a quart of warm water or half water and milk, one heaping teaspoonful of salt; then stir in as much buckwheat flour a...
- How To Make Fritters
- Corn Meal Fritters One pint of sour milk, one teaspoonful of salt, three eggs, one table-spoonful of molasses or sugar, one handful of flour, and corn meal enough to make a stiff batter; lastly, st...
- How To Make Fritters. Continued
- Golden-Ball Fritters Put into a stewpan a pint of water, a piece of butter as large as an egg and a tablespoonful of sugar. When it boils stir into it one pint of sifted flour, stirring briskly and...
- How To Make Short-Cakes
- Cream Short-Cake Sift one quart of fine white flour, rub into it three tablespoonfuls of cold butter, a teaspoonful of salt, a tablespoonful of white sugar. Add a beaten egg to a cup of sour cre...
- How To Make Puffs
- Puff Balls A piece of butter as large as an egg stirred until soft; add three well-beaten eggs, a pinch of salt and half a teacupful of sour cream. Stir well together, then add enough flour to make...
- How To Make English Crumpets
- One quart of warm milk, half a cup of yeast, one teaspoonful of salt, flour enough to make a stiff batter; when light, add half a cupful of melted butter, a teaspoonful of soda dissolved in a little w...
- How To Make Hominy
- This form of cereal is very little known and consequently little appreciated in most Northern households. Big hominy and little hominy, as they are called in the South, are staple dishes there and...
- How To Boil Rice
- Take half or quarter of a pound of the best quality of rice; wash it in a strainer, and put it in a saucepan, with a quart of clean water and a pinch of salt; let it boil slowly till the water is all ...
- How To Make Toasts
- Toast should be made of stale bread, or at least of bread that has been baked a day. Cut smoothly in slices, not more than half an inch thick; if the crust is baked very hard, trim the edges and brown...
- How To Make Toasts. Part 2
- Oyster Toast Select the large ones, used for frying, and first dip them in beaten egg, then in either cracker or bread crumbs and cook upon a fine wire gridiron, over a quick fire. Toast should be ...
- How To Make Toasts. Part 3
- Minced Fowls On Toast Remove from the bones all the meat of either cold roast or boiled fowls. Clean it from the skin, and keep covered from the air until ready for use. Boil the bones and skin wit...
- Suggestions In Regard To Cake-Making
- Use none but the best materials, and all the ingredients should be properly prepared before commencing to mix any of them. Eggs beat up much lighter and sooner by being placed in a cold place sometime...
- How To Make Cake Frosting Or Icing
- In the first place, the eggs should be cold, and the platter on which they are to be beaten also cold. Allow, for the white of one egg, one small teacupful of powdered sugar. Break the eggs and throw ...
- How To Make Cake Frosting Or Icing. Continued
- Tutti Frutti Icing Mix with boiled icing one ounce each of chopped citron, candied cherries, seedless raisins, candied pineapple and blanched almonds. Sugar Icing To one pound of extra refine...
- How To Make Fillings For Layer Cakes
- No. 1. Cream Filling Cream filling is made with one pint of new milk, two eggs, three tablespoonfuls of sifted flour (or half cup of cornstarch), one cup of sugar. Put two-thirds of the milk on the...
- How To Make Fruit Cakes
- Fruit Cake. (Superior.) Three pounds dry flour, one pound sweet butter, one pound sugar, three pounds stoned raisins, two pounds currants, three-quarters of a pound sweet almonds blanched, one poun...
- How To Make Jelly Cakes
- Rochester Jelly Cake One and one-half cups sugar, two eggs, one-half cup butter, three-fourths cup milk, two heaping cups flour with one teaspoonful cream of tartar, one-half teaspoonful of soda, d...
- How To Make Ginger Cakes
- Soft Ginger Cake Stir to a cream one cupful of butter and half a cupful of brown sugar; add to this two cupfuls of cooking molasses, a cupful of sweet milk, a tablespoonful of ginger, a teaspoonful...
- How To Make Ginger Snaps
- Bakers' Ginger Snaps Boil all together the following ingredients: Two cups of brown sugar, two cups of cooking molasses, one cup of shortening, which should be part butter, one large tablespoonful ...
- How To Make Cup Cakes
- Two cups of sugar, one cup of butter, one cup of milk, three cups and a half of flour and four eggs, half a teaspoonful of soda, large spoon cream of tartar; stir butter and sugar together and add the...
- How To Make White Mountain Cake
- White Mountain Cake. No. 1 Two cups of sugar, two-thirds cup of butter, the whites of seven eggs well beaten, two-thirds cup of sweet milk, two cups of flour, one cup of cornstarch, two teaspoonful...
- How To Make Sponge Cakes
- Separate the whites and yolks of six eggs. Beat the yolks to a cream, to which add two teacupfuls of powdered sugar, beating again from five to ten minutes, then add two tablespoonfuls of milk or wate...
- How To Make Pound Cakes
- English Pound Cake One pound of butter, one and one-quarter pounds of flour, one pound of pounded loaf sugar, one pound of currants, nine eggs, two ounces of candied peel, one-half ounce of citron,...
- How To Make Delicate Cake
- One cup of cornstarch, one of butter, two of sugar, one of sweet milk, two of flour, the whites of seven eggs; rub butter and sugar to a cream; mix one teaspoonful cream of tartar with the flour and c...
- How To Make Gold Cake
- After beating to a cream one cup and a half of butter and two cups of white sugar, stir in the well-whipped yolks of one dozen eggs, four cupfuls of sifted flour, one teaspoonful of baking powder. Fla...
- How To Make Marble Cake
- White Part Whites of four eggs, one cup of white sugar, half a cup of- butter, half a cup of sweet milk, two .teaspoonfuls of baking powder, one teaspoonful of vanilla or lemon and two and a half c...
- How To Make Loaf Cakes
- Washington Loaf Cake Three cups of sugar, two scant cups of butter, one cup of sour milk, five eggs and one teaspoonful of soda, three tablespoonfuls of cinnamon, half a nutmeg grated and two cups ...
- How To Make Chocolate Cake
- French Chocolate Cake The whites of seven eggs, two cups of sugar, two-thirds of a cup of butter, one cup of milk and three of flour and three teaspoonfuls of baking powder. The chocolate part of t...
- How To Make Cocoanut Cakes
- Cream together three-quarters of a cup of butter and two of white sugar; then add one cup of sweet milk, four eggs, whites and yolks separately beaten, the yolks added first to the butter and sugar, t...
- How To Make Cakes
- Snow Cake. (Delicious.) One pound of arrowroot, quarter of a pound of pounded white sugar, half a pound of butter, the whites of six eggs, flavoring to taste of essence of almonds, or vanilla, or l...
- How To Make Cakes. Part 2
- Cream Cake Four eggs, whites and yolks beaten separately, two teacups of sugar, one cup of sweet cream, two heaping cupfuls of flour, one teaspoonful of soda, mix two teaspoonfuls of cream of tarta...
- How To Make Cakes. Part 3
- Golden Spice Cake This cake can be made to advantage when you have the yolks of eggs left, after having used the whites in making white cake. Take the yolks of seven eggs and one whole egg, two ...
- How To Make Cakes. Part 4
- Hickory Nut Or Walnut Cake Two cups of fine white sugar creamed with half a cup of butter, three eggs, two-thirds of a cup of sweet milk, three cups of sifted flour, one heaping teaspoonful of baki...
- How To Make Cakes. Part 5
- Huckleberry Cake Beat a cup of butter and two cups of sugar together until light, then add a half cup of milk, four eggs beaten separately, the yolks to a cream and the whites to a stiff froth, one...
- How To Make Cakes. Part 6
- Variegated Cakes One cup powdered sugar, one-half cup of butter creamed with the sugar, one-half cup of milk, four eggs, the whites only, whipped light, two and one-half cups prepared flour. Bitter...
- How To Make Jumbles
- Cream together two cups of sugar and one of butter, add three well-beaten eggs and six tablespoonfuls of sweet milk, two teaspoonfuls of baking powder, flavor to taste, flour enough to make into a sof...
- How To Make Cookies
- One cup of butter, two cups of sugar, a small teacupful of sweet milk, half a grated nutmeg and five cups of sifted flour, in which there has been sifted with it two teaspoonfuls of baking powder; mix...
- How To Make Doughnuts, Crullers Or Fried Cakes
- Success in making good fried cakes depends as much on the cooking as the mixing. In the first place, there should be boiling lard enough to free them from the bottom of the kettle, so that they swim o...
- How To Make Doughnuts, Crullers Or Fried Cakes. Continued
- Crullers Or Wonders Three eggs, three tablespoonfuls of melted lard or butter, three tablespoonfuls of sugar; mix very hard with sifted flour, as hard as can be rolled, and to be rolled very thin l...
- How To Make Pastry
- General Remarks Use the very best materials in making pastry; the shortening should be fresh, sweet and hard; the water cold (ice-water is best), the paste rolled on a cold board and all handled as...
- How To Make A Pie
- After making the crust, take a portion of it, roll it out and fit it to a buttered pie-plate by cutting it off evenly around the edge; gather up the scraps left from cutting and make into another shee...
- How To Make A Puff Paste For Pies
- Fine Puff Paste Into one quart of sifted flour mix two teaspoonfuls of baking powder and a teaspoonful of salt; then sift again. Measure out one tea-cupful of butter and one of lard, hard and cold....
- How To Make Tartlets
- Tartlets. No. 1 Tarts of strawberry or any other kind of preserves are generally made of the trimmings of puff paste rolled a little thicker than the ordinary pies; then cut out with a round cutter...
- How To Make Tarts
- Patties, Or Shells For Tarts Roll out a nice puff paste thin; cut out with a glass or cookie-cutter and with a wine-glass or smaller cutter, cut out the centre of two out of three; lay the rings th...
- How To Make Apple Custard Pie
- Apple Custard Pie. No. 1 Three cupfuls of milk, four eggs and one cupful of sugar, two cup-fuls of thick stewed apples, strained through a colander. Beat the whites and yolks of the eggs lightly an...
- How To Make Apple Pies
- Green Apple Pie Peel, core and slice tart apples enough for a pie; sprinkle over about three tablespoonfuls of sugar, a teaspoonful of cinnamon, a small level tablespoonful of sifted flour, two tab...
- How To Make Pies
- Cocoanut Pie. No. 1 One-half cup desiccated cocoanut soaked in one cupful of milk, two eggs, one small cupful of sugar, butter the size of an egg. This is for one small-sized pie. Nice with a merin...
- How To Make Pies. Part 2
- Huckleberry Pie Put a quart of picked huckleberries into a basin of water; take off whatever floats; take up the berries by the handful, pick out all the stems and unripe berries and put them into ...
- How To Make Pies. Part 3
- Cranberry Tart Pie After having washed and picked over the berries, stew them well in a little water, just enough to cover them; when they burst open and become soft, sweeten them with plenty of su...
- How To Make Lemon Pies
- Lemon Pie. No. 1. (Superior.) Take a deep dish, grate into it the outside of the rind of two lemons; add to that a cup and a half of white sugar, two heaping tablespoonfuls of unsifted flour, or on...
- How To Make Custard Pies
- Chocolate Custard Pie. No. 1 One-quarter cake of Baker's chocolate, grated; one pint of boiling water, six eggs, one quart of milk, one-half cupful of white sugar, two teaspoonfuls of vanilla. Diss...
- How To Make Cream Pies
- Pour a pint of cream upon one and a half cupfuls of sugar; let it stand until the whites of three eggs have been beaten to a stiff froth; add this to the cream and beat up thoroughly; grate a little n...
- How To Make Rhubarb Pies
- Cut the large stalks off where the leaves commence, strip off the outside skin, then cut the stalks in pieces half an inch long; line a pie dish with paste rolled rather thicker than a dollar piece, p...
- How To Make Pumpkin Pies
- Stewed Pumpkin Or Squash For Pies Deep-colored pumpkins are generally the best. Cut a pumpkin or squash in half, take out the seeds, then cut it up in thick slices, pare the outside and cut again i...
- How To Make Mince Pies
- Cooked Meat For Mince Pies In order to succeed in having good mince pie, it is quite essential to cook the meat properly, so as to retain its juices and strength of flavor. Select four pounds of...
- How To Make Custards
- The usual rule for custards is, eight eggs to a quart of milk; but a very good custard can be made of six, or even less, especially with the addition of a level tablespoonful of sifted flour, thorough...
- How To Make Custards. Part 2
- Recipe For Cheese Custard For three persons, two ounces of grated parmesan cheese; the whites of three eggs beaten to a stiff froth, a little pepper, salt and cayenne, a little milk or cream to mix...
- How To Make Custards. Part 3
- German Custard Add to a pint of good, rich, boiled custard an ounce of sweet almonds, blanched, roasted and pounded to a paste, and half an ounce of pine-nuts or peanuts, blanched, roasted and poun...
- How To Make Whipped Cream
- Whipped Cream. No. 1 To the whites of three eggs, beaten to a stiff froth, add a pint of thick sweet cream (previously set where it is very cold) and four tablespoonfuls of sweet wine, with three o...
- How To Make Bavarian Cream
- One quart of sweet cream, the yolks of four eggs beaten together with a cupful of sugar. Dissolve half an ounce of gelatine or isinglass in half a teacupful of warm water; when it is dissolved stir in...
- How To Make Chocolate Cream
- Chocolate Cream. No. 1 Three ounces of grated chocolate, one-quarter pound of sugar, one and one-half pints of cream, one and one-half ounces of clarified isinglass, or gelatine, the yolks of six e...
- How To Make Lemon Cream
- Lemon Cream. No. 1 One pint of cream, the yolks of two eggs, one quarter of a pound of white sugar, one large lemon, one ounce isinglass or gelatine. Put the cream into a lined saucepan with the...
- How To Make Peach Cream
- Peach Cream. No. 1 Mash very smooth two cupfuls of canned peaches, rub them through a sieve and cook for three minutes in a syrup made by boiling together one cupful of sugar and stirring all the t...
- How To Make Creams
- Spanish Cream Take one quart of milk and soak half a box of gelatine in it for an hour; place it on the fire and stir often. Beat the yolks of three eggs very light with a cupful of sugar, stir int...
- How To Make Creams. Part 2
- Fruit Creams Add to French Cream raisins, currants, figs, a little citron, chopped and mixed thoroughly through the cream while quite warm. Make into bars or flat cakes. Walnut Creams Take ...
- How To Make Creams. Part 3
- Nut Creams Chop almonds, hickory nuts, butternuts or English walnuts quite fine. Make the French Cream, and before adding all the sugar, while the cream is quite soft, stir into it the nuts, and...
- How To Make Creams. Part 4
- Lemon Sponge Lemon sponge is made from the juice of four lemons, four eggs, a cupful of sugar, half a package of gelatine and one pint of water. Strain lemon juice on the sugar; beat the yolks of t...
- How To Make Trifles
- Orange Trifle Take the thin parings from the outside of a dozen oranges and put to steep in a wide-mouthed bottle; cover it with good cognac and let it stand twenty-four hours; skin and seed the or...
- How To Make Floating Islands
- Beat the yolks of five eggs and the whites of two very light, sweeten with five tablespoonfuls of sugar and flavor to taste; stir them into a quart of scalded milk and cook it until it thickens. When ...
- How To Make Blanc Mange
- Tapioca Blanc Mange Half a pound of tapioca soaked an hour in one pint of milk and boiled till tender; add a pinch of salt, sweeten to taste and put into a mold; when cold turn it out and serve wit...
- How To Make Charlottes
- Orange Charlotte For two molds of medium size, soak half a box of gelatine in half a cupful of water for two hours. Add one and a half cupfuls of boiling water and strain. Then add two cupfuls of s...
- How To Make Charlotte Russe
- Charlotte Russe. (Fine.) Whip one quart of rich cream to a stiff froth and drain well on a nice sieve. To one scant pint of milk add six eggs beaten very light; make very sweet; flavor high with va...
- How To Make Deserts
- Velvet Cream, With Strawberries Dissolve half an ounce of gelatine in a gill of water; add to it half a pint of light sherry, grated lemon peel and the juice of one lemon and five ounces of sugar. ...
- How To Make Deserts. Part 2
- Orange Float To make orange float, take one quart of water, the juice and pulp of two lemons, one coffeecupful of sugar. When boiling hot, add four tablespoonfuls of cornstarch. Let it boil fifteen...
- How To Make Deserts. Part 3
- Jelly Fritters Make a batter of three eggs, a pint of milk and a pint bowl of wheat flour or more, beat it light; put a tablespoonful of lard or beef fat in a frying or omelet pan, add a saltspoonf...
- How To Make Stewed Apples
- Stewed Apples. No. 1 Take a dozen green tart apples, core and slice them, put into a saucepan with just enough water to cover them, cover the saucepan closely, and stew the apples until they are te...
- How To Make Meringues Or Kisses
- A coffeecupful of fine white sugar, the whites of six eggs; whisk the whites of the eggs to a stiff froth and with a wooden spoon stir in quickly the pounded sugar; and have some boards put in the ove...
- How To Make Macaroons
- Cocoanut Macaroons Make a kiss mixture, add to it the white meat, grated, and finish as directed for Kisses. Almond Macaroons Half a pound of sweet almonds, a coffeecupful of white sugar, t...
- How To Make Jellies
- Lemon Jelly. No. 1 Wash and prepare four calf's feet, place them in four quarts of water, and let them simmer gently five hours. At the expiration of this time take them out and pour the liquid int...
- How To Make Ice-Cream
- Ice-Cream One pint of milk, the yolks of two eggs, six ounces of sugar and one tablespoonful of cornstarch. Scald but do not boil. Then put the whites of the two eggs into a pint of cream; whip it....
- How To Make Ice-Cream. Continued
- Custard Ice-Cream Sweeten one quart of cream or rich milk with half a pound of sugar and flavor to taste; put it over the fire in a farina-kettle; as soon as it begins to boil, stir into it a table...
- How To Make Ices
- Lemon Ice The juice of six lemons and the grated rind of three, a large sweet orange, juice and rind; squeeze out all the juice and steep it in the rind of orange and lemons a couple of hours; then...
- How To Make Dumplings And Puddings
- IT depends as much upon the judgment of the cook as on the materials used to make a good pudding. Everything should be the best in the way of materials, and a proper attention to the rules, with some ...
- How To Make Dumplings
- Apple Dumplings Make a rich biscuit dough, the same as soda or baking-powder biscuit, only adding a little more shortening. Take a piece of dough out on the molding-board, roll out almost as thin a...
- How To Make Suet Dumplings
- Suet Dumplings. No. 1 One pint bowl of fine bread crumbs, one-half cupful of beef suet chopped fine, the whites and yolks of four eggs beaten separately and very light, one teaspoonful of cream of ...
- How To Make Bread And Butter Pudding
- Bread And Butter Pudding. No. 1 Butter the sides and bottom of a deep pudding-dish, then butter thin slices of bread, sprinkle thickly with sugar, a little cinnamon, chopped apple, or any fruit you...
- How To Make Bread Puddings
- Baked Plain Bread Pudding Break up about a pint of stale bread after cutting off the crust, pour over it a quart of boiling milk; add to this a piece of butter the size of a small egg; cover the di...
- How To Make Puddings
- Baked Apple Pudding Stir two tablespoonfuls of butter and half a cupful of sugar to a cream; stir into this the yolks of four eggs, well beaten, the juice and grated rind of one lemon and half a do...
- How To Make Puddings. Part 2
- Apple-Puff Pudding Put half a pound of flour into a basin, sprinkle in a little salt, stir in gradually a pint of milk; when quite smooth add three eggs; butter a pie-dish, pour in the batter; take...
- How To Make Puddings. Part 3
- Cottage Pudding One heaping pint of flour, half a cupful of sugar, one cupful of milk, one teaspoonful of soda dissolved in the milk, one tablespoonful of butter, two teaspoonfuls of cream of tarta...
- How To Make Puddings. Part 4
- Fruit Pudding, Corn Meal Take a pint of hot milk and stir in sifted Indian meal till the batter is stiff; add a teaspoonful of salt and half a cup of molasses, adding a teaspoonful of soda dissolve...
- How To Make Puddings. Part 5
- Nantucket Pudding One quart of berries or any small fruit, two tablespoonfuls of flour, two tablespoonfuls of sugar; simmer together and turn into molds; cover with frosting as for cake, or with wh...
- How To Make Puddings. Part 6
- Sweet-Potato Pudding To a large sweet potato, weighing two pounds, allow half a pound of sugar, half a pound of butter, one gill of sweet cream, one gill of strong wine or brandy, one grated nutmeg...
- How To Make Puddings. Part 7
- Baked Berry Rolls Roll rich biscuit dough thin, cut it into little squares four inches wide and seven inches long. Spread over with berries. Roll up the crust, and put the rolls in a dripping-pan j...
- How To Make Puddings. Part 8
- A Royal Dessert Cut a stale cake into slices an inch and a half in thickness; pour over them a little good sweet cream; then fry lightly in fresh butter in a smooth frying pan; when done, place ove...
- How To Make Almond Pudding
- Turn boiling water on to three-fourths of a pound of sweet almonds, let it remain until the skin comes off easily; rub with a dry cloth; when dry, pound fine with one large spoonful of rose-water; bea...
- How To Make Batter Pudding
- Baked Batter Pudding Four eggs, the yolks and whites beaten separately, one pint of milk, one teaspoonful of salt, one teaspoonful of baking powder, two cupfuls of sifted flour. Put the whites of t...
- How To Make Custard Puddings
- The recipe for Common Custard, with the addition of chocolate grated, banana, or pineapple or cocoanut, makes successfully those different kinds of puddings. Custard Pudding. No. 1 Take five tab...
- How To Make Cream Pudding
- Beat the yolks and whites of six eggs well and stir them into one pint of flour, one pint of milk, a little salt and a bit of soda dissolved in a little water, the grated rind of a lemon and three spo...
- How To Make Baked Corn Meal Puddings
- Baked Corn Meal Pudding, Without Eggs Take a large cupful of yellow meal and a teacupful of cooking molasses and beat them well together; then add to them a quart of boiling milk, some salt and a l...
- How To Make Cocoanut Puddings
- French Cocoanut Pudding. No. 1 One quart of milk, three tablespoonfuls of cornstarch, the yolks of four eggs, half a cupful of sugar and a little salt; put part of the milk, salt and sugar on the s...
- How To Make Cherry Puddings
- Cherry Pudding, Boiled Or Steamed Two eggs well beaten, one cupful of sweet milk, sifted flour enough to make a stiff batter, two large teaspoonfuls of baking powder, a pinch of salt and as many ch...
- How To Make Plum Puddings
- English Plum Pudding. (The Genuine.) Soak one pound of stale bread in a pint of hot milk and let it stand and cool. When cold, add to it one-half pound of sugar and the yolks of eight eggs beaten t...
- How To Make Orange Puddings
- Orange Pudding. No. 1 One pint of milk, the juice of six oranges and the rind of three, eight eggs, half a cupful of butter, half a cupful of granulated sugar, one tablespoonful of ground rice, pas...
- How To Make Lemon Puddings
- Baked Lemon Pudding. (Queen Of Puddings.) Ingredients One quart of milk, two cupfuls of bread crumbs, four eggs, whites and yolks beaten separately, butter the size of an tgg, one cupful of whit...
- How To Make Sago Pudding
- Royal Sago Pudding Three-quarters of a cupful of sago washed and put into one quart of milk; put it into a saucepan, let it stand in boiling water on the stove or range until the sago has well swel...
- How To Make Chocolate Puddings
- Chocolate Pudding. No. 1 Make cornstarch pudding with a quart of milk, three tablespoonfuls of cornstarch and three tablespoonfuls of sugar. When done, remove about half and flavor to taste, and th...
- How To Make Tapioca Puddings
- Five tablespoonfuls of tapioca, one quart of milk, two ounces of butter, a cupful of sugar, four eggs, flavoring of vanilla or bitter almonds. Wash the tapioca and let it stew gently in the milk on th...
- How To Make Rice Puddings
- Plain Rice Pudding Pick over, wash and boil, a teacupful of rice; when soft drain off the water; while warm, add to it a tablespoonful of cold butter. When cool, mix with it a cupful of sugar, a te...
- How To Make Fruit Puddings
- Fruit puddings, such as green gooseberry, are very nice made in a basin, the basin to be buttered and lined with a paste, rolling it round to the thickness of half an inch; then get a pint of gooseber...
- How To Make Roley Poley Puddings
- Orange Roley Poley Make a light dough the same as for apple dumplings, roll it out into a long narrow sheet, about quarter of an inch thick. Spread thickly over it peeled and sliced oranges, sprink...
- How To Make Sponge Cake Puddings
- Sponge Cake Pudding. No. 1 Bake a common sponge cake in a flat-bottomed pudding-dish; when ready to use, cut in six or eight pieces, split and spread with butter and return them to the dish. Make a...
- How To Make Suet Puddings
- Plain Suet Pudding One cupful of chopped suet, one cupful of milk, two eggs beaten, half a teaspoonful of salt and enough flour to make a stiff batter, but thin enough to pour from a spoon. Put int...
- How To Make Peach Cobbler
- Line a deep dish with rich thick crust; pare and cut into halves or quarters some juicy, rather tart peaches; put in sugar, spices and flavoring to taste; stew it slightly and put it in the lined dish...
- How To Make Minute Pudding
- Minute Pudding. No. 1 Set saucepan or deep frying pan on the stove, the bottom and sides well buttered, put into it a quart of sweet milk, a pinch of salt and a piece of butter as large as half an ...
- How To Make Sauces For Puddings
- Cold Brandy Sauce Two cupfuls of powdered sugar, half a cupful of butter, one wine-glassful of brandy, cinnamon and nutmeg, a teaspoon-ful of each. Warm the butter slightly and work it to a light c...
- How To Make Sauces For Puddings. Part 2
- Lemon Sauce One cupful of sugar, half a cupful of butter, one egg beaten light, one lemon, juice and grated rind, half a cupful of boiling water; put in a tin basin and thicken over steam. Hot L...
- How To Make Sauces For Puddings. Part 3
- Plain Cold, Hard Sauce Stir together one cupful of white sugar and half a cupful of butter until it is creamy and light; add flavoring to taste. This is very nice, flavored with the juice of raspbe...
- How To Make Preserves
- Fruit for preserving should be sound and free from all defects, using white sugar, and also that which is dry, which produces the nicest syrup; dark sugar can be used by being clarified, which is done...
- How To Make Preserves. Part 2
- Preserved Cherries Take large, ripe Morello cherries; weigh them and to each pound allow a pound of loaf sugar. Stone the cherries (opening them with a sharp quill) and save the juice that comes fr...
- How To Make Preserves. Part 3
- Preserved Peaches Peaches for preserving may be ripe but not soft; cut them in halves, take out the stones and pare them neatly; take as many pounds of white sugar as of fruit, put to each pound of...
- How To Make Preserves. Part 4
- Preserved Pears One pound of fruit, one pound of sugar; pare off the peeling thin. Make a nice syrup of nearly one cupful of water and one pound of sugar, and when clarified by boiling and skimming...
- How To Make Preserves. Part 5
- How To Preserve And Dry Greengages To every pound of sugar allow one pound of fruit, one quarter pint of water. For this purpose, the fruit must be used before it is quite ripe and part of the s...
- How To Preserve Fruit
- Preserving Fruit. (New Mode.) Housekeepers who dislike the tedious, old-time fashion of clarifying sugar and boiling the fruit, will appreciate the following two recipes, no fire being needed in th...
- How To Make Currant Jelly
- Currants for jelly should be perfectly ripe and gathered the first week of the season; they lose their jelly property if they hang on the bushes too long, and become too juicy - the juice will not be ...
- How To Make Fruit Jellies
- Take a stone jar and put in the fruit, place this in a kettle of tepid water and set on the fire; let it boil, closely covered, until the fruit is broken to pieces; strain, pressing the bag, a stout, ...
- How To Make Fruit Jellies. Continued
- Grape Jelly Mash well the berries so as to remove the skins; pour all into a preserving kettle and cook slowly for a few minutes to extract the juice; strain through a colander, and then through a ...
- How To Make Marmalades
- Orange Marmalade Allow pound for pound. Pare half the oranges and cut the rind into shreds. Boil in three waters until tender and set aside. Grate the rind of the remaining oranges; take off, and t...
- How To Make Jams
- Strawberry Jam To each pound of fine and not too ripe berries, allow three-quarters of a pound of sugar. Put them into a preserving pan and stir gently, not to break up the fruit; simmer for one-ha...
- How To Make Canned Fruits
- Befries and all ripe, mellow fruit require but little cooking, only long enough for the sugar to penetrate. Strew sugar over them, allow them to stand a few hours, then merely scald with the sugar; ha...
- How To Make Canned Fruits. Part 2
- Canned Grapes There is no fruit so difficult to can nicely as the grape; by observing the following instructions you will find the grapes rich and tender a year from putting up. Squeeze the pulp fr...
- How To Make Canned Fruits. Part 3
- How To Can Corn Spln the kernels lengthwise with a knife, then scrape with the back of the knife, thus leaving the hulls upon the cob. Fill cans full of cut corn, pressing it in very hard. To press...
- How To Make Canned Fruits. Part 4
- Canned Boiled Cider Boiled cider, in our grandmothers' time, was indispensable to the making of a good mince pie, adding the proper flavor and richness, which cannot be substituted by any other i...
- How To Make Coloring For Fruit, Etc
- Red Or Pink Coloring TAKE two cents' worth of cochineal. Lay it on a flat plate and bruise it with the blade of a knife. Put it into half a tea-cupful of alcohol. Let it stand a quarter of an hour,...
- How To Make French Cream Candy
- Put four cupfuls of white sugar and one cupful of water into a bright tin pan on the range and let it boil without stirring for ten minutes. If it looks somewhat thick, test it by letting some drop fr...
- How To Make Pop-Corn Candy
- Pop-Corn Candy. No. 1 Put into an iron kettle one tablespoonful of butter, three table spoonfuls of water and one cupful of white sugar; boil until ready to candy, then throw in three quarts nicely...
- How To Make Confectionery
- In the making of confections the best granulated or loaf sugar should be used. (Beware of glucose mixed with sugar.) Sugar is boiled more or less, according to the kind of candy to be made, and it is ...
- How To Make Confectionery. Part 2
- Stick Candy One pound of granulated sugar, one cupful of water, a quarter of a cupful of vinegar, or half a teaspoonful of cream of tartar, one small tablespoonful of glycerine. Flavor with vanilla...
- How To Make Confectionery. Part 3
- Nut Molasses Candy When making molasses candy, add any kind of nuts you fancy; put them in after the syrup has thickened and is ready to take from the fire; pour out on buttered tins. Mark it off i...
- How To Make Confectionery. Part 4
- Candied Oranges Candied orange is a great delicacy, which is easily made: Peel and quarter the oranges; make a syrup in the proportion of one pound of sugar to one pint of water; let it boil until ...
- How To Make Confectionery. Part 5
- Peach Leather Stew as many peaches as you choose, allowing a quarter of a pound of sugar to one of fruit; mash it up smooth as it cooks, and when it is dry enough to spread in a thin sheet on a boa...
- How To Make Coffee
- The Healing Properties Of Tea And Coffee The medical properties of these two beverages are considerable. Tea is used advantageously in inflammatory diseases and as a cure for the headache. Coffee i...
- How To Make Tea
- Allow two teaspoonfuls of tea to one large cupful of boiling water. Scald the teapot, put in the tea, pour on about a cupful of boiling water, set it on the fire in a warm place, where it will not boi...
- How To Make Chocolate
- Allow half a cupful of grated chocolate to a pint of water and a pint of milk. Rub the chocolate smooth in a little cold water and stir into the boiling water. Boil twenty minutes, add the milk and bo...
- Buttermilk As A Drink
- Buttermilk, so generally regarded as a waste product, has latterly been coming somewhat into vogue, not only as a nutrient, but as a therapeutic agent, and in an editorial article the Canada Lancet, s...
- How To Make Wines
- Currant Wine. No. 1 The currants should be quite ripe. Stem, mash and strain them, adding a half pint of water and less than a pound of sugar to a quart of the mashed fruit. Stir well up together a...
- How To Make Wines. Continued
- Methelin, Or Honey Wine This is a very ancient and popular drink in the north of Europe. To some new honey, strained, add spring water; put a whole egg into it; boil this liquor till the egg swims ...
- How To Make Beer
- Hop Beer Take five quarts of water, six ounces of hops, boil it three hours; then strain the liquor, add to it five quarts of water, four ounces of bruised ginger root; boil this again twenty minut...
- How To Make Roman Punch
- Roman Punch. No. 1 Grate the yellow rind of four lemons and two oranges upon two pounds of loaf sugar. Squeeze the juice of the lemons and oranges; cover it and let it stand until next day. Strain ...
- How To Make Beverages
- Boiling water is a very important desideratum in the making of a cup of good coffee or tea, but the average housewife is very apt to overlook this fact. Do not boil the water more than three or four m...
- How To Make Beverages. Part 2
- Wine Whey Sweeten one pint of milk to taste, and when boiling, throw in two wine-glasses of sherry; when the curd forms, strain the whey through a muslin bag into tumblers. Lemon Syrup Take t...
- How To Make Beverages. Part 3
- Lemonade Three lemons to a pint of water makes strong lemonade; sweeten to your taste. Strawberry Water Take one cupful of ripe hulled berries; crush with a wooden spoon, mixing with the mass...
- The Varieties Of Seasonable Food To Be Obtained In Our Markets. December - January - February
- December Meats Beef, veal, mutton, pork, venison. Poultry And Game Rabbits, hares, grouse, pheasants, woodcock, snipe, partridges, turkey, fowls, chickens, pullets, geese, wild geese, duck...
- The Varieties Of Seasonable Food To Be Obtained In Our Markets. March - April - May
- March Meats Beef, veal, mutton, lamb, pork. Poultry And Game Chickens, turkeys, ducks, rabbits, snipes, wild pigeons, capons. Fish Striped bass, halibut, salmon, live codfish, chicke...
- The Varieties Of Seasonable Food To Be Obtained In Our Markets. June - July - August
- June Meats Beef, veal, mutton, lamb. Poultry And Game Chickens, geese, ducks, young turkeys, plovers, pigeons. Fish Fresh salmon, striped bass, halibut, fresh mackerel, flounders, ki...
- The Varieties Of Seasonable Food To Be Obtained In Our Markets. September - October - November
- September Meat Beef, veal, mutton, lamb, pork, venison. Poultry And Game Larks, woodcock, snipe, wild pigeons, squabs, young geese, young turkeys, plover, wild ducks, wild geese, swans and...
- January Menus
- Breakfast, Lunch And Dinner For The Holidays And for a Week in Each Month in the Year. January. New Year's Day Breakfast Baked Apples 515. Hominy 274. Boiled White Fish 59. Ham Omel...
- February. Washington's Birthday Menu
- Breakfast Oranges. Oatmeal with Cream 274. Country Sausage 153. Baked Omelet 234. Lyonnaise Potatoes 196. Clam Fritters 78. Egg Muffins 257. Wheat Bread 240. Coffee 458. Supper Co...
- March Menus
- Sunday Breakfast Sliced Oranges. Oat Flakes 275. Porterhouse Steak 110. Lyonnaise Potatoes 196. Oyster Omelet 233. Raised Biscuit 251. Sour Milk Griddle-cakes 263. Coffee 458. ...
- April Menus
- Sunday Breakfast Stewed Apples 370. Oatmeal with Cream 274. Veal Cutlets Broiled 129. Shirred Eggs 227. Warmed Potatoes 195. French Rolls 253. Wheat Bread 240. Coffee 458. Supper ...
- May Menus
- Sunday Breakfast Sliced Pineapple. Oat Flakes 275. Fried Chicken 90. Mushroom Omelet 233. Saratoga Chips 193. Sally Lunn 255. Wheat Bread 240. Coffee 458. Supper Veal Loaf Sliced ...
- June Menus
- Sunday Breakfast Strawberries and Cream. Hominy 276. Fried Brook Trout 58. Poached Eggs 228. Potatoes a la Creme 193. Corn Meal Muffins 258. Mushrooms on Toast 278. Coffee 458. Suppe...
- July Menus
- Fourth Of July Breakfast Red Raspberries and Cream. fried Chicken 90. Scrambled Tomatoes 206. Warmed Potatoes 195. Tennessee Muffins 258. Toast 276. Coffee 458. Supper Cold Sliced...
- August Menus
- Sunday Breakfast Peaches and Cream. Boiled Rice 275. Broiled Spanish Mackerel 60. Eggs aux Fines Herbes 228. Warmed Potatoes 195. Rusks 256. Wheat Bread 240. Coffee 458. Supper Co...
- September Menus
- Sunday Breakfast Musk Melon. Corn Meal Mush 273. tried Smelts 58. Veal Hash on Toast 280. Potatoes a la Creme 193. Graham Gems 259. Wheat Bread 240. Coffee 458. Supper Potted Ham 152...
- October Menus
- Sunday Breakfast Grapes. Oatmeal with Cream 274. Broiled Veal Cutlets 129. Minced Eggs 229. Crisp Potatoes 195. Buckwheat Cakes 266. Wheat Bread 240. Coffee 458. Supper Oyster Ste...
- November Menus
- Thanksgiving Day Breakfast Grapes. Oat Flakes 275. Broiled Porterhouse Steak 110. Codfish Balls 63. Browned Potatoes 192. Buckwheat Cakes 266, Maple Syrup. Wheat Bread 240. Coffee...
- December Menus
- Christmas Day Breakfast Oranges. Boiled Rice 275. Broiled Salt Mackerel 60. Poached Eggs a la Creme 228. Potato Fillets 196. Feather Griddle-cakes 262. Wheat Bread 240. Coffee 458. Supp...
- Special Menus
- State Dinner At White House Blue Points. Haute Sauterne. Amontillado. Potages Potage tortue a l'Anglaise Consomme Printaniere Royale. Hors D'Oeuvres Canape a la Russe. Timbales a ...
- Special Menus. Continued
- Menu For 8 Covers Huitres en Coquille, Haute Sauterne. Bisque of Lobster. Lamb Broth with Vegetables. Radishes. Olives. Amontillado. Timbales a l'Ecossaise. Bass a la Regence. Rau...
- Management And Direction Of Dinners And Receptions On State Occasions At The White House
- Etiquette as observed in European courts is not known at the White House. The President's Secretary issues invitations by direction of the President to the distinguished guests. The Usher in charge of...
- Recipes For The Sick
- Dishes for invalids should be served in the daintiest and most attractive way; never send more than a supply for one meal; the same dish too frequently set before an invalid often causes a distaste, w...
- Recipes For The Sick. Part 2
- Chicken Broth Make the same as mutton or beef broth. Boil the chicken slowly, putting on just enough water to cover it well, watching it closely that it does not boil down too much. When the chicke...
- Recipes For The Sick. Part 3
- Tapioca Jelly Soak a cupful of tapioca in a quart of cold water after washing it thoroughly two or three times; after soaking three or four hours, simmer it in a stewpan until it becomes quite clea...
- Recipes For The Sick. Part 4
- Boiled Rice Boil half a cupful of rice in just enough water to cover it, with half a teaspoonful of salt; when the water has boiled nearly out and the rice begins to look soft and dry, turn over it...
- Recipes For The Sick. Part 5
- Cup Custard Break into a coffeecup an egg, put in two teaspoonfuls of sugar, beat it up thoroughly, a pinch of salt and a pinch of grated nutmeg; fill up the cup with good sweet milk, turn it into ...
- For Children Teething
- Tie a quarter of a pound of wheat flour in a thick cloth and boil it in one quart of water for three hours; then remove the cloth and expose the flour to the air or heat until it is hard and dry; grat...
- Draughts For The Feet
- Take a large leaf from the horse-radish plant, and cut out the hard fibres that run through the leaf; place it on a hot shovel for a moment to soften it, fold it, and fasten it closely in the hollow o...
- Poultices
- A Bread And Milk Poultice Put a tablespoonful of the crumbs of stale bread into a gill of milk, and give the whole one boil up. Or, take stale bread crumbs, pour over them boiling water and boil ti...
- How Colds Are Caught
- A great many cannot see why it is they do not take a cold when exposed to cold winds and rain. The fact is, and ought to be more generally understood, that nearly every cold is contracted indoors, and...
- Regulation In Diet
- The food we eat is a very important item, and one which it would be difficult to arrange any rule for which would apply to all persons under different circumstances. In health, it is safer to eat by i...
- Remedies for Colds And Hoarseness
- Borax has proved a most effective remedy in certain forms of colds. In sudden hoarseness or loss of voice in public speakers or singers, from colds, relief for an hour or so may be obtained by slowly ...
- Croup Remedy
- Croup, it is said, can be cured in one minute, and the remedy is simply alum and sugar. Take a knife or grater and shave off in small particles about a teaspoonful of alum; then mix it with twice its ...
- Sore Throat Remedy
- Everybody has a cure for this trouble, but simple remedies appear to be most effectual. Salt and water is used by many as a gargle, but a little alum and honey dissolved in sage tea is better. An appl...
- Recipes For Felons
- Take common rock salt, as used for salting down pork or beef, dry in an oven, then pound it fine and mix with spirits of turpentine in equal parts; put it in a rag and wrap it around the parts affecte...
- Remedy For Lockjaw
- If any person is threatened or taken with lockjaw from injuries of the arms, legs or feet, do not wait for a doctor, but put the part injured in the following preparation: Put hot wood-ashes into wate...
- How To Take Cinders From The Eye
- In most cases a simple and effective cure may be found in one or two grains of flax-seed, which can be placed in the eye without pain or injury. As they dissolve, a glutinous substance is formed, whic...
- Eye-Washes
- The best eye-wash for granulated lids and inflammation of the eyes is composed of camphor, borax and morpnine, in the following proportions: To a large wine-glass of camphor water - not spirits-add tw...
- How To Remove Warts
- Wash with water saturated with common washing-soda, and let it dry without wiping; repeat frequently until they disappear. Or pass a pin through the wart and hold one end of it over the flame of a can...
- Grandmother's Remedies
- Grandmother's Cough Syrup Take half a pound of dry hoarhound herbs, one pod of red pepper, four tablespoonfuls of ginger, boil all in three quarts of water, then strain, and add one teaspoonful of ...
- Health-Suggestions
- Water All beings need drink as much as they need food, and it is just as necessary to health as pure air; therefore the water should be boiled or filtered before being drank. Rain-water filtered is...
- Health-Suggestions. Part 2
- Diphtheria A gargle of sulphur and water has been used with much success in cases of diphtheria. Let the patient swallow a little of the mixture. Or, when you discover that your throat is a little ...
- Health-Suggestions. Part 3
- Burns And Scalds A piece of cotton wadding, spread with butter or sweet oil, and bound on the burn instantly, will draw out the pain without leaving a scar; also a handful of flour, bound on instan...
- Health-Suggestions. Part 4
- For Constipation One or two figs eaten fasting is sufficient for some, and they are especially good in the case of children, as there is no trouble in getting them to take them. A spoonful of wheat...
- Health-Suggestions. Part 5
- For Severe Sprains The white of an egg, a tablespoonful of vinegar and a tablespoon-ful of spirits of turpentine. Mix in a bottle, shake thoroughly, and bathe the sprain as soon as possible after t...
- Hints In Regard To Health
- It is plainly seen by an inquiring mind that, aside from the selection and preparation of food, there are many little things constantly arising in the experience of everyday life which, in their combi...
- Medicinal Food
- Spinach has a direct effect upon complaints of the kidneys; the common dandelion, used as greens, is excellent for the same trouble; asparagus purifies the blood; celery acts admirably upon the nervou...
- Housekeepers' Time-Table
- Mode of Preparation Time of Cooking Time of Digestion H. M. H. M. Apples, sour, hard ............ Raw 2 50 ...
- Uses Of Ammonia
- All housekeepers should keep a bottle of liquid ammonia, as it is the most powerful and useful agent for cleaning silks, stuffs and hats, in fact cleans everything it touches. A few drops of ammonia i...
- How To Destroy Insects And Vermin
- Dissolve two pounds of alum in three or four quarts of water. Let it remain over night till all the alum is dissolved. Then with a brush, apply boiling hot to every joint or crevice in the closet or s...
- Moths In Carpets
- If you fear that they are at work at the edge of the carpet, it will sometimes suffice to lay a wet towel, and press a hot flat-iron over it; but the best way is to take the carpet up, and clean it, a...
- How To Wash Flannels
- The first thing to consider in washing flannels so that they retain their size, is that the articles be washed and rinsed in water of the same temperature, that is, about as warm as the hands can bear...
- How To Starch, Fold And Iron Shirts
- To three tablespoonfuls of dry, fine starch allow a quart of water. First wet the starch smooth in a little cold water in a tin pan, put into it a little pinch of salt and a piece of enamel, or shirt ...
- How To Clean Black And White Lace
- How To Clean Black Lace. No. 1 A teaspoonful of gum arabic dissolved in one teacupful of boiling water; when cool, add half a teaspoonful of black ink; dip the lace and spread smoothly between the ...
- How To Clean Silks Or Ribbons
- Half a pint of gin, half a pound of honey, half a pound of soft soap, one-eighth of a pint of water. Mix the above ingredients together; then lay each breadth of silk upon a clean kitchen table or ...
- How To Clean Things
- How To Take Out Machine Grease Cold water, a tablespoonful of ammonia and soap, will take out machine grease where other means would not answer on account of colors running, etc. Cleaning Oil-Cl...
- How To Clean Things. Part 2
- How To Raise The Pile On Velvet To raise the pile on velvet, put on a table two pieces of wood; place between them, bottom side up, three very hot flat-irons, and over them lay a wet cloth; hold th...
- How To Clean Things. Part 3
- Paper-Hangers' Paste To make paper-liangers' paste, beat up four pounds of good, white wheat flour (well sifted previously) in sufficient cold water to form a stiff batter. Beat it well in order to...
- How To Remove Stains And Spots
- Children's clothes, table linens, towels, etc., should be thoroughly examined before wetting, as soap-suds, washing-fluids, etc.. will fix almost any stain past removal. Many stains will pass away by ...
- How To Remove Oil Stains In Silks And Other Fabrics
- BENZUN is most effectual, not only for silk, but for any other material whatever. It can be procured from any druggist. By simply covering both sides of greased silk with magnesia, and allowing it to ...
- Polish
- A Polish For Ladies' Kid Shoes A fine liquid polish for ladies' kid shoes, satchels, etc., that is easy of application, recommended as containing no ingredients in any manner injurious to leather, ...
- Glues and Cements
- Family Glue Crack the glue and put it in a bottle, add common whisky; shake up, cork tight, and in three or four days it can be used. It requires no heating, will keep for almost any length of time...
- How To Keep Cider
- Allow three-fourths of a pound of sugar to the gallon, the whites of six eggs, well beaten, a handful of common salt. Leave it open until fermentation ceases, then bung up. This process a dealer of ci...
- How To Wash Things
- How To Soften Water Add half a pound of the best quick-lime dissolved in water to every hundred gallons. Smaller proportions may be more conveniently managed, and if allowed to stand a short time t...
- How To Make Soap
- Hard Soap. (Washing.) Six pounds of washing soda and three of unslaked lime. Pour on four gallons of boiling water, let it stand until perfectly clear, then drain off, and put in six pounds of clea...
- Household Recipes
- Leaks In Waste Pipes Shut yourself into a room from which the pipe starts. Put two or three ounces of oil of peppermint into a pail of boiling hot water and pour down the pipe. Another person who h...
- Facts Worth Knowing
- An Agreeable Disinfectant Sprinkle fresh ground coffee on a shovel of hot coals, or burn sugar on hot coals. Vinegar boiled with myrrh, sprinkled on the floor and furniture of a sick room, is an ex...
- Facts Worth Knowing. Continued
- How To Clean Iron Sinks Rub them well with a cloth wet with kerosene oil. How To Erase Discoloration On Stone China -Dishes and cups that are used for baking custards, puddings, etc., that re...
- Toilet Recipes, Items
- Cologne Water. (Superior.) Oil of lavender two dranchms, oil of rosemary one drachm and a half, orange, lemon and bergamot, one drachm each of the oil; also two drachms of the essence of musk, atta...
- How To Take Care of Hair
- For Dandruff Take glycerine four ounces, tincture of cantharides five ounces, bay rum four ounces, water two ounces. Mix, and apply once a day and rub well down the scalp. Hair Invigorator Ba...
- How To Take Care of Face
- Complexion Wash Put in a vial one drachm of benzoin gum in powder, one drachm nutmeg oil, six drops of orange-blossom tea, or apple blossoms put in half pint of rain-water and boiled down to one te...
- How To Take Care of Teeth
- Pearl Smelling Salts Powdered carbonate of ammonia one ounce, strong solution of ammonia half a fluid ounce, oil of rosemary ten drops, oil of bergamot ten drops. Mix, and while moist put in wide-m...
- Toilet Items
- Ordoriferous Or Sweet-Scenting Bags Lavender flowers one ounce, pulverized orris, two drachms, bruised rosemary leaves half ounce, musk five grains, attar of rose five drops. Mix well, sew up in sm...
- Antidotes For Poisons
- The following list gives some of the more common poisons and the remedies most likely to be on hand in case of need: - Acids These cause great heat and sensation of burning pain from the mouth d...
- French Words In Cooking
- Aspic Savory jelly for cold dishes. Au Gratin Dishes prepared with sauce and crumbs and baked. Bouchees.- - Very thin patties or cakes, as name indicates - -mouth-fuls. Baba A peculiar,...
- Articles Required For The Kitchen
- The following list will show what articles are necessary for the kitchen, and will be quite an aid to young housekeepers when about commencing to furnish the utensils needed in the kitchen department,...
- Dyeing Or Coloring
- General Remarks Everything should be clean. The goods should be scoured in soap and the soap rinsed out. They are often steeped in soap lye over night. Dip them into water just before putting them ...
- Dyeing Or Coloring. Continued
- Cotton Goods Black For five pounds of goods, boil them in a decoction of three pounds of sumach one-half hour and steep twelve hours; dip in lime-water one-half hour; take out and let them drip ...
- Small Points On Table Etiquette
- Delicacy of manner at table stamps both man and woman, for one can, at a glance, discern whether a person has been trained to eat well - i. e. to hold the knife and fork properly, to eat without the s...
- Dinner Giving. The Laying Of The Table And The Treatment Of Guests
- In giving dinners, the apparently trifling details are of great importance when taken as a whole. We gather around our board agreeable persons, and they pay us and our dinner the courtesy of dres...
- Measures And Weights In Ordinary Use Among Housekeepers
- 4 Teaspoonfuls equal 1 tablespoonful liquid. 4 Tablespoonfuls equal 1 wine-glass, or half a gill. 2 Wine-glasses equal one gill or half a cup. 2 Gills equal 1 coffeecupful, or 16 tablespoonfuls. 2 Cof...
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