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Domestic Cook Book | by Mary J. Pulte



Being a practical guide in the preparation of food for the well and the sick, and containing also useful hints for the household.

TitleDomestic Cook Book
AuthorMary J. Pulte
PublisherGeo. W. Smith
Year1888
Copyright1888, Mary J. Pulte
AmazonDomestic Cook Book
Domestic Cook Book.

Good Cheer Brings Content

If dinner has oppressed one

I think it is perhaps the gloomiest hour

Which turns up out of the whole twenty-four."

- Byron.

To That Noble Charity, The Ohio Hospital For Women and Children, This Work is Cordially Inscribed by its Friend and Well-Wisher,

The Author.

-Preface
This work was originally a suggestion of the late Dr. Pulte, and was intended as a companion to Pulte's Domestic Physician, to be a practical guide in the preparation of food for the well and the sick...
-Bread And Cakes
Baking Oven To Heat To ascertain the right heat of the oven, put a piece of writing paper into it, and if it is a chocolate brown in five minutes it is the right heat for biscuits, muffins and small ...
-Bread And Cakes. Part 2
Doughnuts One pint of rich sweet milk made warm, four ounces of fresh butter melted in the milk, one pint and a half of white granulated sugar, two tea-spoonfuls of grated nutmeg and one'teaspoonful ...
-Bread And Cakes. Part 3
Corn Bread Take one pint and a half of sifted corn meal and stir into it one pint of boiling sweet milk, then put in one teaspoonful of salt and one tablespoonful of butter. Beat the yolks of four eg...
-Bread And Cakes. Part 4
Rolls Three pints of unsifted flour; three ounces of butter melted; one pint of sweet milk scalded and then used lukewarm; half a cake of Fleischmann's compressed yeast dissolved in half a cup full o...
-Pancakes
Three quarters of a pint of sifted flour, with two teaspoonfuls of baking powder in it, one pint of milk, warm, but not hot, one teaspoonful of salt, one ta-blespoonful of fresh butter melted, four fr...
-Muffins
One quart of sifted flour, with three teaspoonfuls of baking powder in it, and one teaspoonful of salt, one pint of milk with three ounces of fresh butter, and one tablespoonful of white sugar melted ...
-Buckwheat Cakes
One quart of buckwheat flour; half a cup of corn meal scalded; two cent cake of Fleischmann's compressed yeast; two tablespoonfuls of brown sugar; one teaspoonful of salt, and warm water enough to mak...
-Biscuits
Two pints of unsifted flour; three heaping tea-spoonfuls of baking powder sifted in the flour; one and a half ounces of butter rubbed into the flour; one and a half ounces of lard rubbed into the flou...
-Eggs
Eggs In A Stand Soft Boiled It takes twelve eggs twelve minutes to cook in the winter and ten minutes in the summer. It takes six eggs eight minutes to cook in the winter and seven minutes in the sum...
-Omelets
Six fresh eggs beaten separately; half a pint of rich sweet milk; one tablespoonful of flour mixed with a little cold milk; one tablespoonful of fresh butter; half a teaspoonful of salt; one pinch of ...
-Cottage Cheese
Put one quart of rich sweet milk into a porcelain saucepan over the fire, and when it is just hot enough to drink stir into it two tablespoonfuls of cider vinegar; stir the milk fast whilst you put th...
-Oat Groats
Half a pint of Groats; one pint of cold water; half a teaspoonful of salt. Pick the groats carefully, wash them in cold water and put them with the pint of water and salt into a tin saucepan that has ...
-How To Boil Rice
One pint of rice; one pint of cold water; one even teaspoonful of salt. Cook the rice in a tin saucepan that has a steam pipe through the centre of the cover. After the rice is picked and washed put i...
-Coffee
Coffee Pot My coffee pot has a close fitting cover and a cap attached to a chain to shut up the spout to prevent the aroma from escaping. Inside is a narrow hoop pierced with holes, to which I attach...
-Chocolate, Cocoa, Tea
Chocolate, (Bakers) Three ounces of chocolate; half a pint of cold water; half a pint of boiling water; one quart of rich sweet milk boiling hot; three ounces of white granulated sugar. Scrape the ch...
-Soup
Beef Soup The best beef soup is made from the leg of the beef that has been cut up into soup bones. Eight pounds will make two quarts of excellent soup. Six pounds will make three pints, and four pou...
-Soup. Part 2
Noodle Soup Take one quart of beef bouillon that has two even teaspoonfuls of salt in it and put half a pint of noodles in it and cook them thirty minutes. Put a pinch of grated nutmeg into the soup ...
-Soup. Part 3
Vegetable Soup. - (Julienne) Six pounds of the leg of beef cut up into soup bones; three tablespoonfuls of celery root; three tablespoonfuls of carrots; one pint full of cut up cabbage; three tablesp...
-Soup. Part 4
Oyster Soup Four pounds of the leg of veal cut into four pieces; one celery root peeled sliced thin and cut up,fine; two tablespoonfuls of green parsley wash-ed and cut up fine; one pint of middle si...
-Soup. Part 5
Tomato Soup Four pounds of the leg of beef, cut in four pieces; one celery root, peeled, sliced thin and cut up fine; one tablespoonful of parsley leaves, cut up fine; one tablespoonful of celery lea...
-Soup. Part 6
Oyster Soup Put one quart of fresh oysters into a colander and let cold water run through them. Then put them into a porcelain saucepan with half a pint of cold water; one pint of rich, sweet milk, t...
-Fish
Smoked Halibut Smoked halibut makes a line breakfast dish if prepared in the following manner: for a family of live or six persons take two pounds of halibut, score the skin through, wash it in cold ...
-How To Cook Codfish
Boiled Salt Codfish Pound the codfish with a wooden mallet; it makes it tender and soaks quicker. If it is for breakfast put it into a pan with only cold water enough to cover it, at ten o'clock or j...
-How To Cook Eels
Stewed Eels Take two large eels, skin them, dress them wash them in cold water, dry them off and cut them in pieces, three inches long. Put them into a stew pan or deep skillet, where they can all la...
-How To Cook Mackerel
Boiled A No. 1 Salt Mackerel Wash the mackerel in two waters, and if it is for breakfast put it into a pan half full of cold water at six o'clock in the evening and change the water at ten o'clock, b...
-How To Cook Salmon
Canned Salmon Put the can of salmon into boiling water for thirty minutes. The water must not boil after the can is put in, but be kept at boiling heat. Then take the can out, wipe it off, and with t...
-How To Cook Shad
Stuffing For Fish, (Shad) Five ounces of fresh butter; two tablespoonfuls of green parsley after it is washed and cut up fine; one teaspoonful of crushed celery seed; one tea-spoonful of grated nutme...
-Shrimps Stewed
One quart of shrimps, that is two cans; two ounces of fresh butter with two teaspoonfuls of flour mixed in it; half a pint of hot rich sweet milk; half a pint of hot water; one teaspoonful of crushed ...
-Terrapin
Put the terrapin into boiling water and boil until the skin and toe nails come off easily. Then take it out, pull off the skin, take out the toe nails and wash it in warm water and boil it again in sa...
-How To Cook Oysters
Oyster Soup Put one quart of fresh oysters into a colander and let cold water run through them. Then put them into a porcelain saucepan, with half a pint of cold water; one pint of rich sweet milk. T...
-Deviled Crabs
One pint of crab meat; half a pint crushed double baked rusks or bread crumbs; one gill of vinegar; two ounces of fresh butter; one teaspoon-ful of my made mustard; half a teaspoonful of salt; a quart...
-Beef
Roast Beef Have the oven hot before you begin to prepare the meat. Take six pounds of beef, wash it in cold water, dry it, salt and pepper it with two teaspoon-fulsof saltand half a teaspoonful of gr...
-Beef. Part 2
Corned Beef And Cabbage Take live pounds of the brisket piece of sugar cured corned beef that is fat, wash it in cold water and if it is too salt let it lay in cold water for an hour or so. Put it in...
-Beef. Part 3
Spiced Beef A La Mode. (Very Fine) Take six or seven pounds of beef without any bones in it and four or five inches thick, (the butchers have it ready cut for this purpose) wash it, wipe it and pound...
-Veal
Veal A La Mode Four pounds of veal cut two inches thick (from the round); one pound of fat bacon; two ounces of fresh butter; six bay leaves; half a teaspoonful of powdered mace; half a teaspoonful o...
-Veal. Part 2
Veal Fricassee Take four pounds of the breast of veal and cut it up according to the bones. Wash it in cold water and put it into a flat iron dutch oven that has a cover to it, and put in cold water ...
-Veal. Part 3
Roast Of Veal. (The Kidney Piece) Wash the veal in cold water and dry it off, salt and pepper it on both sides with an even table-spoonful of salt and half a teaspoonful of black pepper; dredge it we...
-Lamb And Mutton
Lamb And Turnips Three pounds of the breast of fat lamb is enough to cook with one quarter of a peck of turnips. Peel the turnips and chip them up in thin pieces as you do apples for pies. Wash them ...
-Pork
Boiled Ham Take a sugar cured ham weighing ten pounds, cut off the end bone, scrape off the underside, wash it in warm water and put it into a large kettle with cold water enough to cover it and let ...
-Pork. Continued
Soused Pigs' Feet Select the smallest pigs' feet, they are the youngest; wash them in cold water and put them into a kettle with cold water enough to cover them, and when they begin to boil skim off ...
-How To Cook Geese
Young Goose. Roasted A young goose has yellow feet and red joints of the leg and an old one has red feet and white joints. After the goose has been picked light a paper and singe it off, then dress i...
-How To Cook Turkey
How To Know A Young Turkey If the lower joints of the legs are a dark red it is a young turkey. If they are white it is an old one. This is a sure sign. I never knew it to fail. Roast Turkey Take...
-How To Cook Chicken
Boiled Chicken Take a young lull grown yellow legged chicken and after it has been dressed and washed in cold water dry it off with a linen cloth, take one quarter of a pound of fat pickled pork, tri...
-How To Cook Ducks
Roast Ducks. (Young Ones) After the ducks have been dressed and washed in cold water, dry them off with a soft linen cloth then rub the inside of each duck with a teaspoonful of fresh butter and a pi...
-How To Cook Rabbit
Hasenpfeffer One rabbit, eight bay leaves, one tablespoonful of fresh butter, six onions the size of an egg with six cloves stuck in each onion, half a pint of hot cider vinegar, one teaspoonful of s...
-How To Cook Quails
Roasted Quails After the quails have been picked and dressed, wash them in cold water, dry them with a napkin and put a pinch of salt and pepper inside of each one. Put a large kitchen spoonful of fr...
-Venison
Roasted Saddle Of Venison A six pound saddle of venison should be larded with one pound of fat bacon. Wash the venison in warm water and dry it off with a linen cloth, then cut the bacon in slices ha...
-Sauces For Fish Fowls And Meat
Hollandish Fish Sauce, (Warm) Half a pint of the water the fish has been boiled in, one teaspoonful of flour, three yolks of fresh eggs, three ounces of fresh butter, one saltspoon-ful of salt, half ...
-Pickles
Pickled Wax Beans Beans for pickling must be young, round and full, string them carefully with a knife and let them remain whole, after they are washed in cold water put them into a kettle of boilin...
-Tomato Catsup
One gallon of peeled tomatoes; four pods of cayenne pepper; (they are very small, about one inch long,) three tablespoonfuls of black pepper, ground at home; four tablespoonfuls of black mustard, made...
-Mustard
One pint of yellow English mustard flour, half a pint of white granulated sugar, one gill of fine salt, one gill of cider vinegar. Put the mustard flour into a porcelain bowl and pour in slowly boilin...
-Salad Dressing
Salad Dressing. (No. 1, The Best) Three tablespoonfuls of cider vinegar, one tea-spoonful of my made mustard, half a teaspoonful of salt, quarter of a teaspoonful of pepper, three yolks of fresh eggs...
-Salads
Cabbage Salad, Or Cold Slaw Two quarts of cut cabbage, one tablespoonful of fresh butter, with one teaspoonful cf flour mixed in it; one gill of cider vinegar, one teaspoonful of my made mustard, one...
-Salads. Part 2
Celery Salad Take the yellow stalks of the celery and wash them in cold water, spread a clean cloth on a table and put the celery on it to drain, then split the stalks down lengthwise in four or five...
-Salads. Part 3
Chicken Salad One young full-grown chicken boiled till tender; half a pint of the water the chicken was boiled in; two ounces of fresh butter with two teaspoonfuls of flour mixed with it; one teaspoo...
-Salads. Part 4
Tongue Salad One beef's tongue boiled four hours; six bay leaves; half a teaspoonful of salt; one tablespoon-ful of brown flour mixed with one tablespoonful of fresh butter; half a pint of the water ...
-Macaroni
Macaroni With Herb Cheese Half a pound of macaroni; four ounces of butter; four ounces of grated cheese. Put the macaroni into boiling water that has one teaspoonful of salt to a pint of water and co...
-Croquettes
Chicken Croquettes Three quarters of a pound of chicken chopped fine and mixed with one tespoonful of salt, half a teaspoonful of pepper, half a teaspoonful of crushed celery seed and one tablespoonf...
-Vegetables
Spinach Put one peck of spinach into cold water for halt an hour then pick it carefully, wash it in two waters and put it into a large saucepan with cold water enough to cover it, and boil it three q...
-Vegetables. Part 2
Stewed Young Beets Boil two dozen young beets from two to three hours (the time depends upon the size of the beets). They must be very tender and when they are done put them in cold water, skin them ...
-Vegetables. Part 3
Red Cabbage Stewed Take two small firm heads of dark red cabbage and remove the outside leaves and stalks and cut it in halves, wash it, cut it fine with the cabbage cutter, then wash it again in col...
-Vegetables. Part 4
Leeks are prepared in the same manner and cooked the same length of time as onions. Boiled Cabbage The best boiled cabbage is cooked with a brisket piece of sugar cured corned beef, and the best...
-How To Cook Potatoes
Boiled Potatoes Select potatoes that are nearly of the same size, peel them carefully, take out the eyes, wash them in cold water and put them into boiling water that has a teaspoonful of salt to a p...
-How To Cook Kale
Kale Take one peck of young kale, strip the leaves from the stalks and put them into cold water for half an hour, then pick it, wash it in two waters and put it into a saucepan with cold water enough...
-How To Cook Greean Peas
Greean Peas Take one quart of shelled young green peas and, after they are picked and washed in cold water, put them into a colander to drain, then put them into a stew pan with one pint of cold wate...
-How To Cook Corn
Sugar Corn To Boil Take young sugar corn that is in the milk, husk and silk it and remove the blemishes, then put it into a pot of boiling water and after it begins to boil again let it boil just fiv...
-How To Cook Parsnips
Stewed Parsnips Parsnips prepared in the same manner as in the preceding receipt are excellent. Only they require one more tablespoonful of butter. Fried Parsnips Select parsnips that are of equa...
-How To Make Saurkraut
The Dutch flat head cabbage makes the best saurkraut and a lard barrel is the best to make it in. The barrel should be cleaned and filled with hot water two or three days before it is used. It takes o...
-How To Cook Saurkraut
Put two quarts of saurkraut into a colander and set the colander into a pan of cold water and stir it half a minute, (it must not be longer in the water) then take it out and drain off the water; take...
-Saurkraut With Fresh Pork Spare-Ribs. (This Is The Best Way)
Take three or four pounds of pork spare-ribs, wash them and cut them in pieces large enough to lay flat in the stew pan, cover them with water and cook them three quarters of an hour, then take them o...
-Pastry, Pies And Tarts
Puff Paste One pound of fresh butter, the salt washed out of half of it, one pound of sifted flour, with two teaspoonfuls of baking powder mixed in it, half a pint of cold water, ice cold; divide hal...
-Pastry, Pies And Tarts. Part 2
Peaches For Pies Peaches for pies should have one quarter of a pound of sugar to one pound of peaches. Pee] the peaches, quarter them and half quarter them, then put them into a saucepan with the sug...
-Pastry, Pies And Tarts. Part 3
Lemon Pie One large lemon, one pint of rich sweet milk, one pinch of salt, one tablespoonful of corn-starch, four tablespoonfuls of white granulated sugar, three fresh, eggs beaten separately. Grate ...
-Puddings
Almond Pudding Three ounces of almonds, blanched and ground fine in the mortar, with a spoonful of cold milk, one pint of rich sweet milk, two ounces of fresh butter, six ounces of white granulated s...
-Puddings. Part 2
Bread And Butter Pudding Four ounces of stale bread, weighed after it is cut in thin slices and the crust taken off, four ounces of fresh butter soft enough to spread, raspberry marmalade enough to s...
-Puddings. Part 3
Baked Corn Starch Pudding One pint of rich sweet milk, five tablespoonfuls of white granulated sugar, two tablespoonfuls of corn starch, one pinch of salt, six fresh eggs, beaten separately, three ou...
-Puddings. Part 4
Marmalade Cracker Pudding Five Boston crackers broken up in small pieces and soaked very soft in half a pint of boiled sweet milk, half a pint of raspberry marmalade, one pint of rich sweet milk, thr...
-Puddings. Part 5
Boiled Plum-Pudding Half a pint of rich sweet milk, six fresh eggs, beaten separately, four ounces of white granulated sugar, four ounces of sifted flour, four ounces of beef suet chopped very fine, ...
-Puddings. Part 6
Sauce Put half a pint of quince syrup with two table-spoonfuls of white sugar into a saucepan and when it is hot mix one even teaspoonful of corn starch with a little cold milk and stir it in; stir i...
-Puddings. Part 7
Tapioca Pudding Three ounces of tapioca washed and soaked until very soft in half a pint of cold water, one pint of rich sweet milk, one pinch of salt, three table-spoonfuls of white granulated sugar...
-Fritters
Batter Fritters One pint of sifted flour, two tablespoonfuls of baking powder, one pint of sweet milk, one table-spoonful of fresh butter, half a teaspoonful of salt, four fresh eggs beaten separatel...
-Sweet Sauces For Puddings
Apple Sauce One quart of sliced sour apples, (pippins are the best) one gill of water, one gill of white granulated sugar, one tablespoonful of fresh butter, two teaspoonfuls of corn starch, one teas...
-Sweet Sauces For Puddings. Part 2
Custard Sauce. (Very Fine) One pint of rich sweet milk, four tablespoonfuls of white granulated sugar, one tablespoonful of corn starch, four fresh eggs beaten separately, two teaspoonfuls of lemon e...
-Sweet Sauces For Puddings. Part 3
Raspberry Sauce Half a quart of raspberry jelly, four tablespoonfuls of cold water, one teaspoonful of corn starch, one tablespoonful of white granulated sugar, three fresh eggs, beaten separately. P...
-Custards
Almond Custard One pint of rich sweet milk, two ounces of almonds blanched and ground fine, with two dessert spoonfuls of cold sweet milk, four ounces of white granulated sugar, one tablespoonful of ...
-Custards. Continued
Corn Starch Custard One pint of rich sweet milk, two tablespoonfuls of white granulated sugar, one tablespoonful of corn starch, one dessert spoonful of fresh butter, two fresh eggs, beaten separatel...
-Creams
Almond Cream. (Delicious And A Beautiful Color) One pint of sweet cream, two ounces of sweet almonds olanched and pounded fine with two dessert spoonfuls of sweet milk, eight ounces of white granulat...
-Creams. Continued
Raspberry Cream. (Very Fine) Put three pints of ripe red raspberries and one pint of ripe red currants into a porcelain kettle and mash them a little to keep them from sticking, stir them with a wood...
-Ice Creams
Freezing Ice Cream First the ice must be broken up very fine and there must be plenty of coarse salt on hand; then place the freezer in the center of the bucket and put on the covers, fasten them on ...
-Syrups
Strawberry Syrup, For Ice Cream, Jellies And Sauces The dark red strawberries are the finest flavored, and should be gathered in dry weather. After they are hulled put them into a porcelain kettle an...
-Jellies With Gelatine
Calf's Foot Jelly Calf's feet with the skins on make the best jelly. If they have to be dressed at home it is easily done. Have a teakettle of boiling water ready, then take one foot at a time and po...
-Blanc Mange
Almond Blanc Mange One pint of rich sweet milk, three ounces of sweet almonds blanched and ground fine in the mortar, six whole peach kernels blanched and ground fine, three ounces of white granulate...
-Charlotte Russe. (Very Fine)
One pint of sweet cream, eight ounces of white granulated sugar, six fresh eggs beaten separately, half an ounce of gelatine, three teaspoonfuls of vanilla extract. Before commencing the charlotte rus...
-Cakes And Macaroons, Meringue
Cake The day before you intend making cake have the currants washed, dried in the oven and picked over. If you cannot get California seedless raisins stone the others and cut them in two. Cut the cit...
-Cakes And Macaroons, Meringue. Part 2
Almond Cake Eight ounces of sifted flour with three teaspoon-fuls of baking powder mixed with it, six ounces of fresh butter, eight ounces of white granulated sugar, six fresh eggs beaten separately,...
-Cakes And Macaroons, Meringue. Part 3
Bride's Cake. (Very Fine) One pound of sifted flour with four teaspoon-fuls of baking powder mixed with it, one pound of white granulated sugar, ten ounces of fresh butter, sixteen whites of fresh eg...
-Cakes And Macaroons, Meringue. Part 4
Grandmother's Cookies One pound of white granulated sugar, half a pound of butter, four eggs beaten separately, one pound and a quarter of flour. Beat the butter and sugar together to a cream, then a...
-Cakes And Macaroons, Meringue. Part 5
Cup Cake Three quarters of a cup of butter, one cup of white granulated sugar, five eggs beaten separately, three cups of flour, one cup of cold sweet milk, two teaspoonfuls of lemon extract, three t...
-Cakes And Macaroons, Meringue. Part 6
Golden Cake Twelve ounces of white granulated sugar, six ounces of fresh butter, twelve yolks of fresh eggs, twelve ounces of sifted flour, with four teaspoonfuls of baking powder mixed with it, two ...
-Cakes And Macaroons, Meringue. Part 7
Jelly Cake Eight ounces of white granulated sugar, four ounces of fresh butter, six fresh eggs, beaten separately, eight ounces of flour with two teaspoonfuls of baking powder in, three teaspoonfuls ...
-Cakes And Macaroons, Meringue. Part 8
Snow Cake Whites of twelve fresh eggs, six ounces of fresh butter, twelve ounces of white granulated sugar, twelve ounces of sifted flour with three tea-spoonfuls of baking powder mixed in it, three ...
-Beverages
Siberian Crab Apple Wine (Very Fine). Prepare the crab apple cider in the same manner as in the preceding receipt, and after the mustard seed has been in the cider four or six weeks it is ready to b...
-Cider
How To Keep Sweet Cider As soon as the cider begins to ferment bore a small gimlet hole through the bung of the barrel and put in a wooden plug. Once a day this plug must be taken out to let the gas ...
-Egg Nog
Warm Egg Nog One quart of rich sweet milk, half a pint of brandy or whiskey, six ounces of white granulated sugar, one teaspoonful of grated nutmeg, three fresh eggs, beaten separately. Put the milk,...
-Canned Fruits, Marmalades, Jellies And Preserves
How To Make Jelly To make fine jelly of the small fruits, the fruit must be boiled ten minutes with the skins, cores and seeds. The skins increase the flavor and the cores and seeds contain the glute...
-Canned Fruits, Marmalades, Jellies And Preserves. Part 2
Red Raspberry Jelly To three pints of raspberry juice put one pint of currant juice, and one pound of white granulated sugar to each pint of juice. The raspberries and currants must be ripe and gathe...
-Canned Fruits, Marmalades, Jellies And Preserves. Part 3
Preserved Green Gage Plums To one pound of plums allow one pound of white granulated sugar, and one-half a pint of water to each pound of sugar. Take large fine green gage plums that are not fully ri...
-Canned Fruits, Marmalades, Jellies And Preserves. Part 4
Canned White Heath Cling-Stone Peaches Take cling-stone peaches that are ripe and after they are pared, divide them into quarters and cut them from the stones. To four pounds of peaches allow one pou...
-Canned Fruits, Marmalades, Jellies And Preserves. Part 5
Canned Seckel Pears To four pounds of pears, one pound of white granulated sugar, two quarts of water, one ounce of whole cinnamon, two large lemons and one pint of red wine. Wash the lemons, slice t...
-Canned Fruits, Marmalades, Jellies And Preserves. Part 6
Damson Plums For Sauce Or Tarts Take ripe damson plums, pick them carefully and wash them in two waters, measure them and to three quarts of plums, allow one pint of water. Put them into a porcelain ...
-Canned Fruits, Marmalades, Jellies And Preserves. Part 7
Quince Marmalade To one pound of quinces, put three quarters of a pound of white granulated sugar. Wash and wipe the quinces after the blemishes and blossom end are removed, pare them and cut out the...
-Canned Vegetables
Canned Asparagus The best cans for putting up asparagus are flat and square and just as long as the asparagus and deep enough to hold three or four bunches, with a cover as large as the can, that has...
-Diet For The Sick
Broth And Milk Dr. Pulte says there are cases where the mother's milk is too poor to nourish the babe, even when there is plenty of milk. In such cases he prescribes warm beef broth or mutton broth w...
-Diet For The Sick. Part 2
Milk Porridge Haifa pint of rich sweet milk, two teaspoonfuls of flour mixed with a little cold milk and a pinch of salt. Put the milk into a small saucepan and set it into another one containing boi...
-Diet For The Sick. Part 3
Sago Gruel Put two tablespoonfuls of sago to soak over night in one pint of cold water. In the morning put the sago and the water in which it was soaked into a porcelain saucepan, with one salt spoon...
-Diet For The Sick. Part 4
Slippery Elm Tea Break up four ounces of slippery elm bark and put it into a pitcher with two tablespoonfuls of white sugar; then pour in three pints of boiling water, stir it up now and then, cover ...
-Diet For The Sick. Part 5
Wine Whey Put one pint of rich, sour, unskimmed milk with four tablespoonfuls of sherry wine into a porcelain saucepan, cover it and set it where it will be quite warm, but not scalding hot. When the...
-Diet For The Sick. Part 6
Barley Water Put one ounce of pearl barley into three pints of cold water, with one salt spoonful of salt in it, and boil it one hour and a half. There should be one pint and a half of water when it ...
-Diet For The Sick. Part 7
Milk Punch Put half a pint of rich sweet milk and one table-spoonful of white granulated sugar into a small saucepan and let it get boiling hot; then take it from the fire and stir in three tablespoo...
-Diet For The Sick. Part 8
Dry Toast Is made in the same manner as in the preceding receipt, with the exception of the milk. If the the patient desires it a little boiling water can be put on the toast to soften it. Crisped...
-Remedies
Arnica Tincture Arnica tincture is an article that every family should keep in the house to use in case of accidents. The ingredients can be bought at the drug store very cheap. Put two ounces of arn...
-Household Receipts
Parlor After the carpet has been taken up, take the ornaments off, the mantels into another room, then take the globes from the chandeliers and take them out. then take a sheet and cover the chandeli...
-Household Receipts. Part 2
How To Soak Clothes A piece of washing soda the size of an egg to ten gallons of water is enough for one tub full of clothes. Dissolve the soda in one gallon of boiling water, then pour it into the t...
-Household Receipts. Part 3
How To Remove White Spots From Furniture And Restore Its Lustre Alcohol, ten and a half ounces; linseed oil, seven ounces; gum benzoine, one ounce; gum shellac, one ounce; oxalic acid, half an ounce,...
-Household Receipts. Part 4
How To Destroy Bed Bugs Put four ounces of corrosive sublimate into a bottle with one pint of whiskey, cork the bottle tight and put a label on it marked poison, and let it stand twenty-four hours, b...
-Household Receipts. Part 5
Lard Kept Sweet Put one pound of white granulated sugar to twenty-five pounds of lard. After the lard has been tried out and strained, let it get cool enough to congeal until it is just stiff enough ...
-Household Receipts. Part 6
Black Satin And Silk That is soiled and has grease spots on it can be cleaned with spirits of turpentine; to look bright and new. Apply the turpentine with a soft linen cloth, rubbing gently all the ...
-Household Receipts. Part 7
Lawn Dress Washed Without Fading Wash the dress quickly in two and a half gallons of tepid water with half a pint of cider vinegar in it; rinse it in two and a half gallons of tepid water with half a...
-House Cleaning. (Chambers)
Before I commence house cleaning I buy a web of low priced yellow muslin and tear it off in yard lengths and hem it on the sewing machine, then have it boiled and rinsed, and it is ready to use for wi...
-Carpet Cleaning
Olive soap, one pound; soda, one quarter pound; borax, two ounces; alum, two ounces; alcohol, eight ounces. Cut the soap up fine and put it into an iron pot with one gallon of cold water, and let it s...
-How To Clean A Velvet Cloak
In a city where coal is used for fuel, a velvet cloak will become soiled and rusty looking in one winter's wearing. Now to clean velvets and make it look new it must be done in the following manner: I...
-How To Wash A Cashmere Shawl Or Dress
Take one pound of white castile soap, cut it up fine and put it with one quart of soft water into a stone pan to stand over night; then put it in an iron pot and boil it until it is very smooth; then ...
-Homeopathic Domestic Physician
Dr. Pulte's Unrivaled And Unapproachable Homeopathic Domestic Physician Thirteenth Edition. Fifty-Seventh Thousand. Has undergone an ENTIRE and COMPLETE REVISION, with very important additions as to...







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