Cookery From Experience | by Sara T. Paul
A practical guide for housekeepers in the preparation of every day meals. Containing more than one thousand domestic receipts, mostly tested by personal experience; with suggestions for meals, lists of meats and vegetables in season, etc.
| Title | Cookery From Experience |
| Author | Sara T. Paul |
| Publisher | Porter And Coates |
| Year | 1875 |
| Copyright | 1875, Porter And Coates |
| Amazon | Cookery From Experience |
"The turnpike road to people's hearts. I find
Is through their mouths, or I mistake mankind."
- Peter Pindar.
Introduction- In presenting to my friends and the public, another addition to the already copious literature of Cooking, I would say that most of the Recipes given in this work are new to the general public; they h...
- Cooking Utensils Necessary In A Kitchen
- Every kitchen should be provided with a fish-kettle, a soup-boiler, a ham or turkey boiler, dripping-pans of all sizes, from one large enough for a large turkey or young pig, to the little one for a p...
- How To Make Soups
- Oyster Soup For one hundred oysters boil three pints of milk and set aside; put the oysters over the fire half an hour before dinner, with a quarter of a pound of butter, half a teaspoonful of salt...
- How To Make Soups. Part 2
- Beef Soup Six pounds of shin of beef, cut into pieces; put it in a pan with three ounces of butter, brown over a good fire; take out the meat and put it in a soup-kettle, with four onions, four car...
- How To Make Soups. Part 3
- Mutton Soup Pour pounds of neck of mutton; put it in a soup-kettle with three quarts of cold water, two turnips, four tomatoes and a large onion, salt and pepper, and two tablespoonsful of pearl ba...
- How To Make Soups. Part 4
- Mutton Broth A shoulder of mutton weighing four or five pounds, have the joints cracked, but do not cut it up; put it in a soup-kettle with two tablespoonsful of rice, and three potatoes, peeled, w...
- How To Make Soups. Part 5
- Tomato Soup Wash a quarter of a peck of tomatoes, cut them in pieces and chop them fine in a wooden bowl; put them in your soup-kettle with a beef or mutton bone, or two pounds of lean meat of eith...
- How To Make Gumbo Soup
- Two pounds of beef cut small. Half a peck of okras, washed and cut in slices. Three onions cut in rings. Two carrots grated. Six tomatoes cut small. Five cloves; salt and pepper; a bunch of chopped...
- How To Make Split Pea Soup
- Pick over and wash a quart of split peas, put them in a soup-kettle with three quarts of cold water, and the bones and trimmings of cold roast beef or mutton, two heads of celery washed and cut up, tw...
- How To Make Mock Turtle Soup
- Procure a fine large calf's head and a set of feet, cleanse the head thoroughly, tie the brains up in a clean cloth, and put all together in a soup-kettle, with five quarts of cold water and a tablesp...
- How To Cook Fish
- Rock Fish A rock fish weighing seven or eight pounds will require half an hour to boil; put it in cold water, with a teaspoonful of salt; lay it on a trivet in a fish-kettle, simmer slowly, and whe...
- How To Cook Fish. Continued
- Stewed Eels Wash them clean; cut them in pieces two inches long; put them in a stew-pan, with cold water to cover them; stew them about fifteen minutes; then drain off the water, season them with p...
- How To Cook Shad
- Baked Shad When a fish is to be baked, it should be emptied through the gills, and the head left on it. When this is done, wash the fish perfectly clean, and prepare a filling of finely-grated brea...
- How To Cook Sturgeon
- If this fish is prepared as it should be, it is very fine eating, although few people know it. Procure five or six pounds from the thick part of the fish, put it on to boil with plenty of water and tw...
- How To Cook Salmon
- Pickled Salmon, Spiced Soak the fish all night in cold water to extract the salt. Next morning lay it in a fish-kettle with plenty of cold water, bring it to a boil, then simmer until tender; drain...
- How To Cook Cod
- Cod Fish A fresh cod requires about the same time to cook as a rock fish; proceed as above, always remembering to put the fish on in cold water, sufficient to cover it, and simmer slowly, or the fi...
- How To Cook Chowder
- Chowder, No. 1 Cut three quarters of a pound of the fat of pickled pork into thin slices, cut the slices into strips, cover the bottom of a pot with some of the strips, have ready cleaned and washe...
- How To Cook Meats
- Remarks On Roasting, Boiling, Etc In roasting or baking, after the meats are properly prepared, everything depends upon having a clear fire and a clean range or stove. See that your ovens are free ...
- How To Cook Beef
- For roasting, the second cut from the thinnest side of the ribs, or the sirloin, are the best pieces. For broiling, sirloin or porter-house steaks, or steaks cut from the rump. For a-la-mode, th...
- How To Cook Beef. Part 2
- Sirloin Of Beef Six or eight pounds of this cut make a good roast, as there is very little waste in it. Remove the bone, or have your butcher do it, skewer the meat into the shape of a fillet, seas...
- How To Cook Beef. Part 3
- Brisket Of Beef Bouilli Procure six or seven pounds (or less) of brisket, put it in a stew-pan and just cover it with cold water; when it simmers, skim it and add a bunch of parsley and one of thym...
- How To Cook Beef. Part 4
- Beef Hash Chop cold beef very fine, season it with pepper, salt and a little grated nutmeg, add an onion chopped very fine, and a heaping tablespoonful of chopped parsley; butter a baking-dish, put...
- How To Cook Beef. Part 5
- Beef Hash Baked One pound of cold beef chopped very fine; season with pepper and salt, a small onion chopped fine, a teaspoonful of chopped parsley, a piece of butter the size of a walnut, and a li...
- How To Cook Beef. Part 6
- Rump Steak Stewed Put an ounce of butter into a stew-pan; when melted, lay in the steak, cook slowly five minutes; then turn over and cook five minutes more; boil a pint of button onions for half a...
- How To Cook Beef. Part 7
- Stuffed Beef Ten or twelve pounds of the round of beef; remove the bone from the centre, prepare a dressing or filling as follows: One pint of bread crumbs, pepper and salt to taste, a teaspoonful ...
- How To Cook Beef. Part 8
- Beef Steak Pudding Take about three pounds and a half of rump steak, beat it with a chopper, and cut it in pieces half the size of your hand, peel, wash and cut in slices half an inch thick about e...
- How To Make Frizzled Beef
- Dried Beef Frizzled Shave the beef as thin as paper; melt in a frying-pan a piece of butter the size of a large egg; when hot, stir in the beef, and toss it about for a minute; have ready a teacup ...
- How To Cook Mutton
- For soup, the shoulder, neck or leg. For roasting, the hind-quarter or leg, the loin or breast. For boiling, the leg. For broiling, chops cut from the loin, or the breast, and steaks cut from the l...
- How To Cook Mutton. Part 2
- Mutton Venison Cut thin slices from a leg which has been hung for several days, season with cayenne pepper and salt, melt a quarter of a pound of .butter in a frying-pan, lay in the slices, add two...
- How To Cook Mutton. Part 3
- Mutton Chops These may be cut from the neck or loin. Trim off the fat, lay them on a board, and beat them once with the flat part of a cleaver or chopper; then place them on a gridiron over a quick...
- How To Cook Mutton Haricot
- Take about four pounds of the neck, breast or loin of mutton; out it in chops about three inches square; put into a stew-pan three ounces of butter or good beef drippings. When hot, add a tablespoonfu...
- How To Cook Lamb
- For roasting, the hind or fore-quarter. For chops, the large end of the neck or the loin. For frying, the liver in egg and cracker. For stewing, the neck or the shoulder. Hind-Quarter ...
- How To Cook Pork
- Leg Of Pork Stuffed And Roasted Procure a leg of young pork weighing seven or eight pounds, wash it clean, score the skin across, so that it will all be marked out in slices; prepare a filling with...
- How To Cook Pork. Part 2
- Fried Ham And Eggs Cut slices half an inch thick, pare off the rind and trim off the smoked parts, lay them in the bottom of a clean dripping-pan; if the ham has any fat on it it will not be necess...
- How To Cook Pork. Part 3
- Pork Tenderloins Prepare a filling as for a leg of pork; with a sharp, narrow-bladed knife, make an incision through the centre of the meat from one end to the other; the tenderloins should be cut ...
- How To Cook Pork. Part 4
- Roast Chine Of Pork Score the skin, rub the pork all over with pulverized sage, season with cayenne pepper and salt, and dust with flour; put it in a dripping-pan, with a little hot water, roast it...
- How To Cook Roast Pig
- A pig to roast whole should be at least four weeks old. Cut it open lengthwise, take out the entrails, wash the pig very clean, and let it lie in salt and water for twenty minutes to draw out the bloo...
- How To Cook Veal
- For soup - the knuckle, feet, the head and the breast. For roasting - the loin, the breast and the fillet. For frying - cutlets from the leg, and the sweetbreads. For stewing - the knuckle, the sinewy...
- How To Cook Veal. Part 2
- Knuckle Of Veal Stewed Cut it in four or five pieces, put it over the fire in a sauce-pan with just enough water to cover it, season with pepper and salt, stew until perfectly tender and the water ...
- How To Cook Veal. Part 3
- Calf's Head Fricasseed Prepare and boil the head and brains as for scallop, take the bones all out, and cut the meat into pieces half the size of an egg; stir the brains through the meat, season wi...
- How To Cook Veal. Part 4
- Knnckle Of Veal Ragout Cut the meat all off the knuckle, slice it half an inch thick, pepper, salt and flour them, fry them a light brown in nice drippings; crack the bone and break it into several...
- How To Cook Veal. Part 5
- Bewitched Veal Three pounds of uncooked veal minced very fine, a quarter of a pound of salt pork or cold boiled ham ditto; roll very fine crackers to make a small teacupful, beat up three eggs and ...
- How To Cook Veal. Part 6
- Veal And Ham Fatties Prepare half a pound of half puff paste, roll it out a quarter of an inch in thickness, cut it into as many squares as you have patty-pans, cover them, trim round and lay in ea...
- How To Cook Sweetbreads
- Sweetbreads Larded Wash the sweetbreads and put them in a sauce-pan with boiling water; cook them fifteen minutes, or until they are white and firm; lay them on a dish to cool; cut strips of the fa...
- How To Cook Turkey
- Roast Turkey Singe the turkey with burning paper, pick out all the pen-feathers, wash it clean and wipe it dry; then draw out the entrails, and wash the inside of the bird with several waters; prep...
- How To Cook Boned Turkey
- Singe the turkey, draw it, wash it clean, wipe dry, and lay it on a clean cloth; then with a sharp knife and your fingers take the bones from the legs and thighs, twisting and breaking the joints, the...
- How To Cook Chicken
- Roast Chickens Prepare the chickens by singeing, drawing and washing very clean in several waters, grate a little over a pint of bread crumbs for each chicken, season with pepper and salt, a teaspo...
- How To Cook Chicken. Part 2
- Chicken Pie Prepare the chickens, and divide them as for a fricassee; put the giblets in a sauce-pan with cold water and stew them until nearly done, then lay the chicken in with them, season with ...
- How To Cook Chicken. Part 3
- Broiled Chicken After the chickens have been drawn and well washed, split them through the back, flatten them with a cleaver or chopper, and lay them on a gridiron over a bright fire. They must be ...
- How To Cook Chicken Curry
- Divide the chicken as for fricassee, put it in a stew-pan with a very little water; simmer, closely covered, twenty minutes; then take out the chicken, and in the broth, which should be very little, f...
- How To Cook Pigeons
- Stewed Pigeons Cut a quarter of a pound of fat salt pork into strips, lay them in a stew-pan with the pigeons, their livers and gizzards; brown them in this; then add two or three small onions, a b...
- How To Cook Partridges
- These may be split and broiled, or stuffed and roasted - if the latter put the livers, gizzards and ends of the neck in a small stew-pan, with pepper and salt, pour over a little cold water, and simme...
- How To Cook Game
- Woodcock Woodcock may be broiled, buttered well, seasoned with pepper and salt and served on toast, or they maybe stuffed and roasted; if the latter, prepare a filling as for partridges, stuff the ...
- How To Cook Rabbit Curry
- Joint and wash the rabbit, and put it in a frying-pan with strips of salt pork; turn frequently until brown, then season with pepper and salt, cover with broth or water, add an onion cut in pieces and...
- How To Cook Rabbit
- Fricasseed Rabbit Joint the rabbit and cut in pieces, lay in cold water a few minutes, drain and put in a stew-pan with pepper and a quarter of a pound of pickled pork cut in strips, cover with col...
- How To Cook Ducks
- How To Roast Ducks Prepare them by singeing, washing and drawing the same as chickens; put the giblets in a stew-pan with pepper and salt, an onion cut in two, and cold water to cover them, and let...
- How To Cook Venison
- Haunch Of Venison Roasted Wash and wipe the meat with a dry cloth, make a thick paste of flour and water, butter a large sheet of paper and cover the venison with it; roll out the paste three-quart...
- How To Cook Oysters
- Stewed Oysters Drain the oysters in a cullender, put the juice over the fire in a porcelain-lined kettle, with a little salt, let it simmer until the scum rises, then strain the juice through a cle...
- How To Cook Oyster Pie
- Oyster Pie, No. 1 Make a crust of half puff paste, line a deep dish with it, securing it firmly on the rim of the dish; prick it with a fork, being careful not to let the fork go quite through the ...
- How To Cook Scalloped Oysters
- Have ready bread crumbs not very finely grated, butter a pudding-dish, and put in it a layer of the crumbs; on these put a layer of oysters and another layer of crumbs, season with pepper and salt, an...
- How To Cook Lobster
- Lobster Patties Roll out puff paste crust a quarter of an inch thick, cut it into squares as many as you have patty pans, cover them with it, lay in each a piece of bread the size of a walnut, and ...
- How To Cook Clams
- Stewed Clams For a hundred little sand clams or soft-shelled clams; open them raw the same as an oyster, or what is better procure them opened, put them in a cullender to drain, boil a pint of rich...
- How To Cook Terrapins
- How To Dress Terrapins, No. 1 Have ready a pot of boiling water; drop the terrapins in the water alive, and if they are large, boil them an hour and a half, or two hours, or until you can pull the ...
- How To Cook Shell Fish
- Devilled Crabs Boil the crabs about ten or fifteen minutes. When cold, extract the meat, cut it in small pieces, season with cayenne pepper and salt, moisten with a little cream, butter the upper s...
- How To Make Salads
- Lobster Salad Be very sure that lobsters are alive when you purchase them; have ready a pot of boiling water, with a handful of salt in it; drop them in it, and if they are large boil them steadily...
- How To Make Chicken Salad
- Boil the chickens, let them cool, take all the meat from the bones, excepting the lower joint of the leg, which is almost all gristle; leave out all the skin, cut the meat into pieces half the size of...
- How To Make Croquettes
- Oyster Croquettes Put fifty large oysters in their juice over the fire, simmer them about five minutes, or until they are firm and show their leaves, drain them from their juice, and set them aside...
- How To Make Force-Meat
- Force-Meat Of Veal Chop as fine as possible one pound of lean veal, eight ounces of beef-suet, add four ounces of very fine bread crumbs, and mix all well together; season with half a teaspoon of s...
- How To Make Omelettes
- Codfish Omelette Shred very finely a pint-bowl of codfish, cover with cold water, and cook half an hour in a closely-covered sauce-pan; when thoroughly tender, strain the water off by pouring throu...
- How To Cook Eggs
- Scrambled Eggs Break eight or ten eggs into a large bowl; do not beat them; stir in them a little chopped parsley and some pepper and salt; melt in a frying-pan a piece of butter the size of a waln...
- How To Cook Chicken Croquettes
- Chop very fine the meat from two fine large boiled chickens; season with pepper and salt, a piece of onion the size of a nutmeg chopped very fine, a tablespoonful of chopped parsley, and half a saltsp...
- How To Make Sauces
- Oyster Sauce Drain the juice from twenty-five or thirty oysters and pat it in a porcelain kettle, with three-quarters of a pint of rich milk, or cream and milk mixed; rub to a paste three ounces of...
- How To Make Sauces. Part 2
- Mushroom Sauce, No. 2 Put in a sauce-pan a piece of butter the size of an egg, melt it and stir in it a teaspoonful of flour, mix smooth, add a teacup of broth, two tablespoonsful of chopped mushro...
- How To Make Sauces. Part 3
- Hard Sauce Stir to a cream a quarter of a pound of butter and two coffee-cups of sifted sugar; when perfectly light, add a glass of wine and beat it well in; heap and shape it nicely on a glass dis...
- How To Make Wine Sauce
- Melt in a sauce-pan a quarter of a pound of butter, stir in it a heaping tablespoonful of flour; when smooth, add a large cof-feecup heaping full of sugar (a light brown sugar makes a richer sauce tha...
- How To Cook Potatoes
- White Potatoes Pare then, thin, wash in plenty of cold water, and put them ever the fire in boiling water hardly to cover them, in a covered vessel, with a tittle salt; they require from twenty min...
- How To Cook Potatoes. Continued
- Browned Potatoes Boil and mash them as for plain mashed potatoes, heap them up in a smooth cone shape, paint them over with beaten yolk of egg, and brown in a hot oven a few minutes before sending ...
- How To Cook Vegetables
- French Way Of Cooking Green Peas For three pints of full-grown but tender green peas, cut a pound of bacon into small squares, boil it in water ten minutes to extract some of the salt; then pour of...
- How To Cook Vegetables. Part 2
- Okra Pick out only those that you can pierce easily with your nail - the old ones will never boil tender; wash them, put them in boiling water and cook them twenty minutes or half an hour; drain th...
- How To Cook Vegetables. Part 3
- Egg-Plant Fried Slice the egg-plant a quarter of ar inch in thickness, lay it in a. pan of cold water, with a teacup of salt in it, for one hour; take it out and wipe each piece quite dry, dip it i...
- How To Cook Vegetables. Part 4
- Stewed Celery Wash the celery clean, cut it in pieces about two inches in length, put it in a stew-pan with cold water to cover, and simmer slowly nearly two hours; then drain off the water; add to...
- How To Cook Vegetables. Part 5
- Onions Peel and wash a couple of dozen small onions, put them in a stew-pan with boiling water; when they have boiled five minutes, drain off the water and fill fresh from the tea-kettle; boil in t...
- How To Cook Salsify
- Fried Salsify Scrape, wash and grate the salsify; add to it, for two dozen roots, three beaten eggs, salt and pepper to your taste, new milk sufficient to moisten it, a little dust of flour, and ma...
- How To Cook Turnips
- Turnips Pare them, cut them into rather small pieces and let them lie in cold water at least an hour, then put them in boiling water and cook them about an hour; drain them and squeeze all the wate...
- How To Cook Corn
- Corn Pudding Grate the corn from two dozen full ears, with a coarse grater which comes for the purpose (or with the little patent machine made for the purpose and which lightens the labor), and add...
- How To Cook Macaroni
- Macaroni Boiled The twisted Italian macaroni is the best. Break each twist by crushing it in the hand; break again, if not small enough; it should be two inches long; put it in a stew-pan holding a...
- How To Cook Tomatoes
- Fried Tomatoes With Cream Gravy Wash and wipe large ripe tomatoes, and cut them in slices half an inch in thickness, season with pepper and salt, and fry them in sweet drippings or half butter and ...
- How To Make Yeast
- Put a large handful of hops over the fire in three pints of cold water, boil it fifteen minutes; put in a small stone pot five tablespoonsful of flour, mixed to a paste with cold water; add to it a ta...
- How To Make Mountain Bread
- Mountain Bread, No. 1 Two pounds of flour, with a quarter of a pound of butter and the same of lard rubbed through it; add a little salt, mix it with a pint of sour milk, and stir through it a teas...
- How To Make Bread
- Bread, No. 1 1 Boil six or eight potatoes in a quart of water; when perfectly soft, mash them in the water they were boiled in and press them through a cullender, stir into them a quart of boiled m...
- How To Make Bread. Continued
- Rye Bread Make a sponge in the evening with three pints of tepid water and rye flour to make a stiff batter; add a teacup of yeast; in the morning stir in with a spoon rye flour until you have it n...
- How To Make Rolls
- Hot Rolls One pint of milk scalded, stir in it a tablespoonful of butter; when cool, the white of one egg beaten light, a little salt, three tablespoonsful of yeast and flour enough to make a soft ...
- How To Make Breakfast Cakes
- Breakfast Cake As much bread dough, when ready to make into loaves, as will fill a small kitehen-bowl; work into this with your hands a piece of sweet fresh lard the size of an egg, sprinkle your p...
- How To Make Breakfast Cakes. Continued
- Buckwheat Cakes Three pints of buckwheat meal, two heaping tablespoonsful of unbolted flour, or one of white flour and one of Indian meal, a teaspoonful of salt; stir these together, adding gradual...
- How To Make Toasts
- Buttered Toast Out even slices round the loaf half an inch thick, toast them evenly brown on both sides, dip each slice quickly in boiling water and cover with melted butter, which must be prepared...
- How To Make Breakfast Breads
- New England Breakfast Pudding Boil a quart of milk in the evening, and pour it whilst hot very slowly over seven heaping tablespoonsful of Indian meal, stirring all the time; then add a little salt...
- How To Make Muffins
- Raised Muffins, No. 1 Three pints of flour, three eggs, a piece of butter the size of an egg, two teaspoons heaping full of white sugar, half a cup of yeast, and a quart of milk; warm the milk with...
- How To Make Sally Lunn
- Sally Lunn, No. 1 Three eggs, whites and yolks beaten separately, one quart of milk, a quarter of a pound of butter, two tablespoonsful of homemade yeast (more, if it is baker's), a tablespoon heap...
- How To Make Waffles
- Very Fine Waffles, No. 1 One quart of sour cream, a pint of sweet cream, six egg? beaten light, a little salt, two quarts of flour and a large teaspoon even full of soda, rolled fine and dissolved ...
- How To Make Corn Bread
- Corn Bread, No. 1 One quart of buttermilk, a teacupful of flour, four eggs, a tablespoonful of butter, and a teaspoonful of soda, dissolved in a tablespoonful of hot water, and Indian meal to the c...
- How To Make Mush
- Put two quarts of water in a pot; when it boils, stir in Indian meal until thick as you wish it, keeping it boiling all the time; add a little salt and boil an hour, stirring it frequently, over a fir...
- How To Make Rice Griddle Cakes
- Rice Griddle Cakes, No. 1 Two cups of boiled rice mashed, one cup of flour, one of corn meal; mix with cold milk to form a stiffish batter, sift two teaspoons of cream of tartar in the flour, and d...
- How To Make Maryland Biscuit
- Maryland Biscuit, No. 1 One quart of flour, rub in it with your hands half a cup of butter, half a teaspoon of salt; make a stiff dough with cold milk, knead it a little, then turn out on a paste-b...
- Remarks On Pastry And Puddings
- To make pastry successfully, in the first place use only the best flour, and sweet fresh butter, and have a cool place to make it in. It is almost impossible to make puff paste in warm weather. If you...
- How To Make Pie-Crust
- Plain Pie-Crust Sift a quart of flour into a pan, cut into it half a pound of lard and a quarter of a pound of butter, add a saltspoonful of salt, and cold water to form a dough; stir it together w...
- How To Make Puff Paste
- Puff Paste Weigh and sift one pound of flour, and divide it evenly in two parts; cut a pound of the best butter into quarters; cut a quarter of the butter into one part of the flour, reserving the ...
- How To Make Vol-Au-Vent
- Make a pound of puff paste crust, after rolling it the seventh time; let it stand half an hour, then roll again half an inch in thickness, and cut out an oval shape of any size you wish; lay it in the...
- How To Make Apple Pie
- Apple Pie, No. 1 Pare, core and slice very thin juicy, tart apples, line a pie-dish with half puff paste, put in a layer of apples and one of sugar until the dish is full, heaping it up a little in...
- How To Make Pies
- Cherry Pie Take out the pits, and stew them a few minutes, with plenty of sugar; line a pie-dish with good crust, fill it with the cherries, cover with crust and bake about half an hour. This is to...
- How To Make Tarts
- Brunswick Tart Make a crust as for vol-au-vent; pare and core six or eight pippins or other juicy tart apples; put them in a preserving-kettle with a coffeecup of sifted sugar, the same of hot wate...
- How To Make Dumpling
- Boiled Apple Dumpling One pound of Hecker's superfine prepared flour, a table-spoonful of butter or lard, a little salt and cold water or milk enough for a stiff dough; roll it out and cut it in as...
- How To Make Apple Pudding
- Apple Pudding, No. 1 Chop a quarter of a pound of beef suet very fine, and stir it through half a pound of flour; add a little salt; when well mixed, make a hole in the middle, break an egg in it, ...
- How To Make Puddings
- Almond Pudding Blanch and dry six ounces of sweet and half an ounce of bitter almonds; pound them fine in a mortar, with two table-spoonsful of rose-water, added gradually as you pound them; stir t...
- How To Make Puddings. Part 2
- Bread And Apple Pudding Cut thin slices of bread, butter them, lay a layer of them in the bottom of a pudding-dish, spread a thick layer of chopped apple over them, season with sugar, cinnamon and ...
- How To Make Puddings. Part 3
- Cake Pudding Beat five eggs very light; stir to a cream three cups of sugar and one of butter; add half a nutmeg grated, then the eggs, four cups of flour with two teaspoonsful of cream of tartar s...
- How To Make Puddings. Part 4
- English Pudding Beat six eggs very light, add to them two tablespoons of flour and a small teacup of bread crumbs, two tablespoons heaping full of sugar, a pound of suet shred fine or chopped, a po...
- How To Make Puddings. Part 5
- Orange Pudding, No. 1 Grate the yellow rind and squeeze the juice of two large tar oranges, stir to a cream half a pound of butter and the same of white sugar, add a wine-glass of mixed wine and br...
- How To Make Puddings. Part 6
- Quick Pudding Beat three eggs very light, add to them a pint of flour, a cup of milk, a small half-cup of sugar, a tablespoon of melted butter, a teaspoon and a half of cream of tartar, one of soda...
- How To Make Puddings. Part 7
- Steamed Pudding One cup of sweet cream, the same of molasses, a cup of hot water, two teaspoons of each of the following spices: cloves, cinnamon and allspice; a teaspoon of ginger and one of groun...
- How To Make Custards
- Apple Custard, No. 1 Pare, core and quarter eight tart pippin apples and place them close together in a deep pie-dish; roll the skin of a lemon on a quarter of a pound of sugar and sprinkle it over...
- How To Make Puffs
- Cream Puffs, No. 1 Put two ounces of butter in a sauce-pan, with a gill and a half of water; when boiling, stir in a quarter of a pound of sifted flour, stir until it thickens; take it off and add ...
- How To Make Omelette Souffle
- Omelette Souffle, No. 1 Beat separately the whites and yolks of eight eggs, roll a fresh lemon on four tablespoousful of powdered sugar, mix together the yolks and whites of the eggs, add the sugar...
- How To Make Fritters
- Apple Fritters Make a batter the same as for pan-cakes, but beat the eggs separately and very light, then add the yolks and whites together, beat them well, and add the flour with a tablespoonful m...
- How To Make Meringues
- Apple Meringue Peel, core and slice a dozen fine large tart apples, put them over the fire in a preserving-kettle, with a teacup of cold water; stew them until soft, press them through a cullender,...
- How To Make Blanc-Mange
- Soak half a box of gelatine in cold water enough to cover it; bring to a boil a quart of cream and a pint of milk, add the gelatine; let it boil gently a few minutes, then add half a pound of sifted s...
- How To Make Chocolate Blanc-Mange
- Chocolate Blanc-Mange, No. 1 Grate a teacupful of chocolate, add to it a pint of water and a teacup or more of sugar; let it simmer until the chocolate is all dissolved, add a quart of milk, and on...
- How To Make Charlotte Russe
- Charlotte Russe, No. 1 Cover half a box of gelatine with cold water and let it stand an hour; add to it three heaping tablespoonsful of sugar; set it on the stove and let it come to a boil; cool it...
- How To Make Creams
- Bavarian Cream Dissolve half a box of gelatine in a pint of milk, set it over the fire, stir until all dissolved and quite hot; then take it off. Beat the yolks of seven eggs quite light; stir in t...
- How To Make Jelly
- Frost Jelly Put half a box of gelatine to soak for an hour in half a pint of cold water, add to it half a pint of boiling water, the juice of two and the rind of one lemon. When nearly cold, strain...
- How To Make Bird's Nest
- This is a pretty dessert, and must be prepared the day before you want it. Soak half a box of gelatine in half a pint of cold water for one hour, pour on it a pint of boiling water, add a pound of sif...
- How To Make Trifle
- Line the bottom and sides of a deep glass or china bowl with slices of sponge-cake, pour over a half pint of sweet wine, and let it stand until the cake has absorbed all the wine. Make a custard of a ...
- How To Make Cheese-Cakes
- Put two quarts of milk in a basin near the fire, and stir in it two tablespoonsf'ul of prepared rennet, let it stand an hour, then break it up with a spoon, and let it stand half an hour longer, and p...
- How To Make Pan-Cakes
- Break four eggs into a basin, beat them very little, merely to mix them together, stir in them a quarter of a pound of sifted flour, with a pinch of salt and a little grated nutmeg; mix them very smoo...
- How To Make Indian Pudding
- Indian Pudding, No. 1 Four tablespoonsful of corn meal, a quart of milk boiled, half a teacup of molasses, three eggs, butter half the size of an egg, half a teaspoonful of ginger, a little nutmeg;...
- How To Make Lemon Pudding
- Lemon Pudding, No. 1 Half a pound of sugar, a quarter of a pound of butter and five eggs beaten separately; grate the rinds of two and squeeze the juice of three lemons, strain out the seeds from t...
- How To Make Plum Pudding
- One pound of raisins stoned, one of currants washed and dried, a quarter of a pound of citron cut fine, half a pound of sifted sugar, a pint of bread crumbs, one pound of beef suet shred fine, two win...
- How To Make Suet Pudding
- Suet Pudding, No. 1 One coffeecup of suet chopped fine, one of stoned raisins cut in half, one of sweet milk, one of molasses, three of flour, and a teaspoonful of soda; stir all well together, put...
- How To Make Tapioca Pudding
- Tapioca Pudding, No. 1 Soak three tablespoons of tapioca in water three hours, put the same in a quart of milk, draining off the water; boil fifteen minutes. Beat the yolks of four eggs, add to the...
- How To Make English Puddings
- The following eight recipes are English and very nice: - 1. A Bread Pudding Grate and sift a pint of bread crumbs, put them in a stew-pan with just enough milk to cover them, with the grated...
- How To Make Pastry
- Cottage Cheese Pour a pan of thick sour milk into a bag made for the purpose - of strainer-cloth or rather thin crash; tie it loosely and hang it to drain for five or six hours; when dry, turn it o...
- How To Make Fruit-Cakes
- Fruit-Cake, No. 1 One pound of butter, the same of sugar and flour, ten eggs, one pound of raisins seeded, one of currants washed and dried, and half a pound of citron cut in little strips. Stir th...
- How To Make Cakes
- Black Cake One pound of butter, one and a half pounds of sugar and the same of flour, ten eggs beaten separately very light, a teacup of rich cream, one of molasses, a teaspoonful of saleratus, the...
- How To Make Cakes. Part 2
- Raisin-Cake One pound of sugar, one of flour, three-quarters of a pound of butter, five eggs; a small cup of cream or rich milk, a teaspoon even full of cream of tartar, half an one of soda, and on...
- How To Make Cakes. Part 3
- Composition-Cake Five cups of flour, three of sugar, two of butter, one of milk, five eggs beaten separately, a wine-glass of brandy or wine, one nutmeg grated, a teaspoonful of soda, one pound of ...
- How To Make Cakes. Part 4
- Whortleberry-Cake One cup of butter, two of sugar, three cups and a half A flour, four eggs, a cup of sour milk, juice and rind of a, lemon, a small teaspoon of soda, and two cups of whortleberries...
- How To Make Cakes. Part 5
- Connecticut Cake One pound of sugar, one of flour, three-quarters of a pound of butter, five eggs beaten separately, half a cup of sour cream, a small teaspoon of saleratus, the grated rind and jui...
- How To Make Cakes. Part 6
- Snowflake-Cake One scant cup-of butter, two cups of sugar, one of sweet milk, one of corn-starch, two of flour, one and a half teaspoons of cream of tartar, three-quarters of a teaspoonful of soda ...
- How To Make Cakes. Part 7
- A Good Cupcake Three cups of sugar, one of butter stirred to a cream with the sugar, five eggs beaten light and added, a cup of sour cream, five cups of flour, a grated nutmeg, and last a teaspoonf...
- How To Make Cakes. Part 8
- Cocoanut-Cake, No. 2 Two cups of sugar, one of butter, four of flour, half an one of milk, the whites of six eggs beaten to a stiff froth, half a teaspoon of soda dissolved in the milk, a teaspoonf...
- How To Make Cakes. Part 9
- Queen Cake, No. 1 Half a pound of butter, the same of sugar, and seven and a half ounces of flour, a little grated nutmeg, and a pinch of cinnamon. Stir the butter and sugar to a cream, add the yol...
- How To Make Cakes. Part 10
- New York Tea Cake Three pints of flour, two and a half teacups of sugar, half an one of butter, half a pint of rich milk, a little salt, a small teaspoon of soda, two of cream of tartar. Stir the b...
- How To Make Rusks
- Rusk, No. 1 Stir together until light a teacup of butter, a coffeecup of sugar and two eggs; boil a pint of new milk and pour over them boiling hot; stir in flour until a stiff sponge, add half a t...
- How To Make Gingerbread
- Soft Gingerbread, No. 1 Two cups of sugar, one of butter, one of thick milk, one of molasses, three of flour, three eggs, a tablespoonful of ginger, half a teaspoon of soda. Beat the eggs, butter a...
- How To Make Ginger Cakes
- Ginger Cupcake, No. 1 Five eggs, two coffeecups of molasses, two of brown sugar, two of fresh butter, one of cream or rich milk, six cups of flour, half a cup of powdered cloves and allspice, half ...
- How To Make Ginger Snaps
- Ginger Snaps, No. 1 One pound of flour, half a pound of brown sugar, a quarter el a pound of butter and lard mixed, half a pint of molasses, a tablespoon even full of ginger, a teaspoonful of clove...
- How To Make Sponge Cakes
- Tibbie's Sponge-Cake Eight eggs, their weight in sugar, and half their weight in flour; beat the eggs separately very light, stir the yolks and sugar together, and the whites alternately with the f...
- How To Make Jelly Cakes
- Cream Jelly-Cake Three eggs, one coffeecup of flour, and a teacup of sugar, three ounces of butter, one teaspoonful of cream of tartar sifted in the flour, half an one of soda dissolved in a tables...
- How To Make Jumbles
- Fruit Jumbles One pound of butter, the same of sugar, one and a quartet pounds of flour, six eggs, half a wine-glass of brandy, a little nutmeg, half a pound of raisins seeded or currants washed an...
- How To Make Drop-Cakes
- Cream Drop-Cakes One coffeecup of very rich cream, one of sugar, one egg, a pinch of salt, half a teaspoon of soda; flavor with a little grated nutmeg or lemon-peel, and stir in flour enough to dro...
- How To Make Macaroons
- Macaroons, No. 1 Blanch a pound of almonds by pouring boiling water over them, and when the skin becomes loose, taking it off; then dry them thoroughly, and this should be done some hours before yo...
- How To Make Crullers
- Crullers, No. 1 Half a cup of butter, two cups of sugar, a cup and a half of sweet milk, four eggs, flour as thick as jumbles, two small teaspoons even full of soda, and three the same of cream of ...
- How To Make Doughnuts
- Very Fine Doughnuts Half a pound of butter, a tablespoonful of lard, three-quarters of a pound of white sugar, five eggs, one and a half pints of milk, and a coffeecup of home-made yeast. Heat the ...
- How To Make Spanish Bunn
- Spanish Bunn, No. 1 One and a quarter pounds of flour, half a pound of butter, one pound of sugar, five eggs, a teacup of cream. Warm the cream sufficiently to melt the butter, and whilst warm, sti...
- How To Make Silver Cakes
- Two cups of sugar, three-quarters of a cup of butter, one of cream, four of flour, the whites of four eggs, two teaspoons of cream of tartar and one of soda. Mix the same as gold-cake; put the cream i...
- How To Make Fillings For Cake
- Chocolate Filling For Cake Half a cake of sweet chocolate grated, half a cup of sweet milk, the same of powdered sugar, the yolk of one egg, and a tablespoonful of extract of vanilla; stir the choc...
- How To Make Icings, Etc
- White Icing Set the whites of the eggs you intend for icing in a cool place an hour before beating them - if in summer, on ice; beat them to a stiff froth, and allow a quarter of a pound of powdere...
- How To Make Ice-Cream
- Vanilla Ice-Cream One pint of milk to three of cream, two beaten eggs, a tea-spoonful of corn-starch, two coffeecups of powdered sugar, and the inside of a vanilla bean; mix the milk, corn-starch, ...
- How To Make Fruits For Winter Dessert
- Centre Piece For Dinner-Table A very pretty centre piece may be made for the dinner-table in winter-time of oranges, bananas, pears, lady-apples and bell-flowers or other kinds of apple, and white ...
- How To Make Fruits For Winter Dessert. Continued
- Currant Shrub Mash the currants in a preserving-kettle, make them boiling hot, strain them through a cloth or jelly-bag, squeeze all the juice from them; to four quarts of juice add a quart of wate...
- Preserving And Canning Fruits
- Procure only fine fruit for preserving or canning. Before you commence, see that your jars are clean and in order, and that you have enough of them. Use a porcelain-lined kettle, and do not put more t...
- Preserving And Canning Fruits. Part 2
- Raspberries Weigh the fruit, and if you wish a rich jellied preserve, allow a pound of sugar to every pound of fruit but one, take that one pound, put it in your preserving-kettle, and mash it as f...
- Preserving And Canning Fruits. Part 3
- Spiced Peaches Seven pounds of fruit pared and cut in half, three pounds of good brown sugar, a pint and a half of good cider vinegar, one ounce of whole cloves, and half an ounce of mace; put the ...
- Preserving And Canning Fruits. Part 4
- How To Preserve Pineapple Procure fine large pineapples, pare them, and pick out with a sharp-pointed knife all the black specks, which you will see after paring them; weigh the fruit, and allow th...
- Preserving And Canning Fruits. Part 5
- Tomato Butter To ten pounds of fine ripe tomatoes, put five pounds of good brown sugar, a pint of cider-vinegar, a tablespoonful of cinnamon, one of allspice and cloves mixed, and boil gently for t...
- Preserving And Canning Fruits. Part 6
- Crab Apples Wash, wipe and weigh them; allow a pound of sugar for every pound of apples. Put them in a preserving-kettle with cold water to cover them; simmer until tender; then add the sugar and b...
- Preserving And Canning Fruits. Part 7
- How To Can Blackberries Weigh the fruit, put them over the fire with half their weight in sugar; boil fifteen minutes, put them in hot jars and seal up immediately. Whortleberries and other small f...
- Preserving And Canning Fruits. Part 8
- Cranberry Sauce Pick over and wash the cranberries; put them over the fire with a pint of water to every quart of berries. When they commence boiling, stir them frequently. When broken and tender, ...
- How To Make Brandied Peaches
- Brandied Peaches, No. 1 For this purpose the cling-stone white-heath peaches are the best. Pare the fruit, but do not cut them, as they are preserved whole. Weigh the fruit, and to four pounds put ...
- How To Make Marmalade
- Quince Marmalade Pare the fruit, core it, cut it in small pieces and weigh it; put it in a preserving-kettle and cover it with cold water; set it over the fire and boil gently until quite tender, t...
- How To Make Jams
- Raspberry Jam Press the raspberries through a wire-sieve, measure the pulp, and to every pint put a pound of sugar, set all together over a fire in a preserving-kettle. When it begins to boil, skim...
- How To Make Jellies
- Apple Jelly Eighteen large tart pippin apples; cut them in small pieces with their skins on, first washing them; take out the seeds, and boil them in four quarts of water into a pulp; strain first ...
- How To Make Pickled Cucumbers
- One hundred small cucumbers fresh from the vices; wash the sand from them and wipe them dry, put them in a large stone jar; put on the top of them a pint of salt, and a piece of alum the size of a nut...
- How To Make Pickled Walnuts
- Take the walnuts about midsummer, when a pin will go through them easily. Make a pickle strong enough to bear an egg; cover the walnuts with the pickle and tie them over with thick paper very closely....
- How To Make Pickles
- A Chow-Chow Of Pickles One gallon of vinegar, half a pound of English mustard, a quarter of a pound of powdered ginger, the same of white pepper, a quarter of a pound of curry powder, and two ounce...
- How To Make Pickles. Part 2
- Pickled Cauliflower Pull the cauliflowers to pieces, leaving out all the stalk and leaves, put them in a kettle with water to cover them, and throw in a quarter of a pound of salt to every quart of...
- How To Make Pickles. Part 3
- Bordeaux Sauce Two gallons of chopped cabbage, one of green tomatoes sliced, one dozen onions sliced, one ounce of turmeric, one ounce of whole allspice, the same of whole cloves, the same of groun...
- How To Make Catsup
- Mushroom Catsup Put the mushrooms in a stone pot in layers, with salt sprinkled over each layer, let them stand four days, then mash them, and to every quart add two-thirds of a teaspoonful of blac...
- Food For Invalids And Sick
- Oatmeal Gruel For a thin gruel, mix a tablespoonful of oatmeal with three of cold water. Boil in a sauce-pan a pint of water or milk, pour it by degrees to the oatmeal you have mixed, return it to ...
- Food For Invalids And Sick. Part 2
- Sweetbreads Blanch them in boiling water over the fire for five minutes; then wipe them dry, split them in half, and broil over a clear fire. Serve on a hot plate with a little butter on them, and ...
- Food For Invalids And Sick. Part 3
- Eggnog Beat in a tumbler the white of one egg to a stiff froth, then add the yolk and beat it with the white. Sweeten a glass of wine with loaf-sugar, beat it in the egg, and grate a little nutmeg ...
- How To Clean Things
- How To Clean Paint Put half a peck of bran into a washboiler, and fill it with cold water, set it over the fire, and boil it for half an hour; then strain through a sieve a bucket one-third full; p...
- How To Dye Things
- How To Dye Yellow For carpet rags. Put two ounces of cream of tartar into a gallon of water, put the rags in and boil them, add rags until all the water is used. Dissolve an ounce and a half of bic...
- First Aid Recipes
- Red Oil For Cuts And Bruises Gather the yellow flowers of St. Johnswort while in full bloom, enough to fill a wide-mouthed bottle, then pour on sweet oil to cover them, tie a string round the neck ...
- Miscellaneous Recipes
- How To Prevent Bright and Delicate Colors in Percale and Chintz from Fading. Dissolve five-cents' worth of sugar of lead in a bucket of cold water, and soak the dress in it for two hours; then wash...
- A List For The Inexperienced Of The Proper Accompaniments For The Following Meats, Etc, For Family Sinners
- Soup Sippets of toast or bread. Boiled Fish Egg-sauce, mashed potatoes and cold-slaw. Baked Fish Sauce of tomato-catsup, mashed potatoes. Roast Beef Sweet and white potatoes, maca...
- All Kinds Of Summer Vegetables With Any Poultry Or Meat
- Breakfast Relishes Omelettes of different kinds. Eggs, boiled, fried, baked or scrambled. Sausage. Scrapple. Beefsteak. Mackerel'. Fresh Fish fried, as smelts or other pan-fish. Fresh Mackerel, bro...
- Weights And Measures
- To Go By For The Recipes In This Book Avoirdupois Weight 8 drachms,.....1 ounce. 16 ounces......1 pound. 28 pounds,.....1 quarter of a hundred Liquid Measure 4 gills,...........
- A Bill Of Fare. For Each Season Of The Year For A Family Of Five Or Six Persons
- Spring First Course. Green-pea Soup Second Course. Baked Shad. Third Course. Boast Lamb, mint-sauce. Green Peas. Asparagus. Potatoes. Tomatoes. Fourth Course. Lobster-salad. ...
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