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Mrs. Charles H. Gibson's Maryland And Virginia Cook Book | by Charles H. Gibson



Containing numerous valuable receipts for aid in housekeeping. Every one knows how desirable and important it is to both health and comfort, that the food for the daily use of a family and its guests should be properly prepared. The recipes in this book have been selected with the greatest care, and will aid all housekeepers in preparing wholesome food and tempting delicacies for their daily requirements. In other words, it is the "art of cooking made easy."

TitleMrs. Charles H. Gibson's Maryland And Virginia Cook Book
AuthorCharles H. Gibson
PublisherJohn Murphy & Company
Year1894
Copyright1894, John Murphy & Co.
AmazonMrs. Charles H. Gibson's Maryland And Virginia Cook Book

To My Mother, Mrs. Anne Holmes Powell

A practical housekeeper for fifty years, and to whom I am indebted for so much valuable information, is this book most affectionately dedicated.

Marietta P. Gibson.

December, 1894.

-Preface
In the selection and arrangement of the recipes contained in this volume, the compiler has chosen those known to her, from actual and long experience, to be the best and most economical. Every one kno...
-Rules For Bread And Cake Making
It requires experience to become a good bread-maker. You must know when the bread has risen enough. Of course this depends upon the weather. In warm summer weather, bread made up at twelve o'clock in ...
-How To Make Yeast, No. 1
Steep an eighth of an ounce of pressed, or a small handful of loose hops in a quart of boiling water for about five minutes. Strain the boiling infusion upon half a pint of flour, stirred to a smooth ...
-Mrs. Charles H. Gibson's Very Best Hop And Potato Yeast
Take four large or eight small potatoes, wash clean, leaving on the skin, let them lie in cold water for half an hour, then put on to boil with three quarts of boiling water, and one dessert spoonful ...
-Dutch Yeast
Take two quarts of water, put in a handful of hops, and let them boil twenty minutes. Have ready four large potatoes well mashed. Strain the hop liquor, and pour it on the potatoes. Add one teacup of ...
-The Housewife's Table Of Weights And Measures
The following is a very valuable housewife's table, by which persons, not having scales and weights at hand, may readily measure the articles wanted to form a recipe without the trouble of weighing, a...
-Bread
Potato Rolls Four large potatoes boiled, and mashed through a cullender, one quart of flour, three ounces of butter, three eggs beaten light, one coffee cup full of yeast, one teaspoonful of salt, ...
-Bread. Part 2
Rusks Two pounds ten ounces of flour, one pound of sugar, ten ounces of butter and lard mixed, yolks of two eggs, white of one, one pint milk, one and a half cups of yeast, or one-half cake compres...
-Bread. Part 3
Soft Brown Bread Two pounds coarse brown flour, one quarter pound of white flour, two large spoonsful of yeast, a little salt, and a teacupful of boiled grits, a piece of lard or butter the size of...
-Bread. Part 4
Aunt Clarissy's Corn Slappers One pint sifted corn meal, scald it, half a teacup of sifted flour, one egg, a piece of butter or lard the size of an egg, a little salt, about half a pint of milk and...
-Bread. Part 5
Graham Bread To two pounds of graham flour allow one pint of milk, one pint of water, one wineglass of molasses, one teaspoonful of salt, and two tablespoonsful of liquid strong yeast, or one-half ...
-French Bread
Take six pounds flour and put it on the board. Make a hole in the middle, in which put two teacups of yeast, or one cake compressed yeast. Make the dough with warm water, not very stiff. Work it up we...
-Fried Corn Mush For Breakfast
Corn mush is made by sprinkling corn meal into well-salted boiling water (a pint of corn meal to three pints of water) and cooking it well. But corn meal mush is much lighter, and when fried for break...
-Biscuits
Graham Biscuit Three cups of graham and one of white flour, three cups of milk, two tablespoonsful lard, one of white sugar (heaping), one salt spoon of salt, one teaspoonful soda, and two of cream...
-Quick Biscuit
One quart sifted flour, one teaspoonful salt, one-half pint milk, one large spoonful lard, two heaping teaspoonsful of Royal Baking Powder or a half-teaspoonful of soda and one teaspoonful of cream of...
-Muffins
One pint milk, three eggs, a little salt. Make a batter about as thick as sponge cake batter, with flour. Beat the whites very light. This cake is to be baked as muffins for breakfast. One teaspoonful...
-Waffles
Take three eggs, a teacupful of boiled rice, with a small lump of butter stirred in a pint of flour, and a pint of new milk. Beat very light. Delicious Corn Waffles One teacup of flour; one ...
-Roast Fillet Of Veal
Take out the bone of the joint, make a deep incision between the fillet and the flap, then fill it with stuffing, made as follows: Two cupsful of bread-crumbs, half a cupful of chopped pork, peel (gra...
-Meats
Broiled Veal Cutlets Rib cutlets should always be trimmed, and the bone scraped at the end, so that it will look smooth and white. Broil them on a moderate fire, basting them occasionally with butt...
-Meats. Part 2
English Meat Pie Chop any kind of cold meat very fine. Season with the grated rind and juice of a lemon, a little nutmeg, red and black pepper, salt, a teaspoonful of dry mustard, a little onion an...
-Meats. Part 3
Calf's Head One head and liver. Boil liver until done and head until the bones can be pulled out. Cut it in pieces no larger than walnuts, chop two white onions and mix it with half a tea-spoonful ...
-Meats. Part 4
Beefsteak Pie Cut up some nice steaks, and stew them till done; put a puff paste in the dish, lay in the steaks with a few slices of boiled ham. Season the gravy very high, pour it in the dish, put...
-Meats. Part 5
Sausage Twenty-five pounds of meat, seven pounds of fat; one-half pound of salt, eighteen tablespoonsful of sage, seven of black pepper, six of fresh thyme, or dried if you can't get fresh, one tea...
-Meats. Part 6
Sheep's Head Hash Clean a sheepshead, same as calf's head, put it on to stew with the liver and heart well washed, add one onion, and simmer gently one and one-half hours. When done, take out and s...
-Liver And Bacon
One pound of calf's liver, one-half pound of bacon, one-half teaspoonful of salt, one tablespoonful of flour, a dash of black pepper. Cut the liver into thin slices and scald it; wipe dry. Cut the bac...
-Curry Of Mutton
One pint finely-chopped mutton, one-half cupful of rice, one tablespoonful Curry Powder, two quarts boiling water, one tablespoonful of butter, one of flour, salt to taste. Wash the rice, put it in bo...
-Stewed Kidneys
Have the kidneys perfectly fresh; split them in half; trim with a sharp knife, very carefully, the sinews and fat that are inside. Now cut the kidneys in small pieces, put in a pan, cover with cold wa...
-Liver With Brown Sauce
One pound calf's liver, two slices of bacon, one tablespoonful of Worcestershire sauce, one tablespoonful of mushroom catsup, one tablespoonful of flour, one-half pint boiling stock or water. Cut the ...
-Sweetbreads A La Creme
One pound of sweetbreads, five mushrooms, one tablespoonful of flour, one tablespoonful of butter, one-half pint of cream; parboil the sweetbreads as directed, pick them to pieces, rejecting all the f...
-How To Cure Hams And Other Meat
One bushel of salt (Ashton the best), two pounds of sugar, one-quarter pound black pepper, tablespoonful of cayenne pepper. This quantity is for one thousand pounds of meat. Rub it well on the hams, l...
-Beef Hash
Chop the cold cooked meat very fine, use half as much meat as of cold boiled potatoes, also chopped. Put a little boiling water and butter into a saucepan; when it boils again put in the meat and pota...
-Virginia Brunswick Stew
For a large family take three gallons water, to which add two chickens which have been cut up and one pound fat bacon, also cut very fine. As soon as the chickens are sufficiently cooked for the meat ...
-Tenderloin Of Beef
To serve tenderloin as directed below, the whole piece must be extracted before the hind quarter of the animal is cut out. This must be particularly noted, because not commonly practised, the tenderlo...
-How To Boil A Ham
It is always best to wash a ham the evening before the day it is to be cooked, and let it soak in water all night. In the morning cover it well with water, and keep it boiling until ready to dish up d...
-Baked Calf's Head
Boil the head after being well cleaned until all the bones may be easily drawn out. Lay the pieces of meat on a dish and cut them into small pieces. Season with cayenne pepper, mace, cloves, nutmeg, p...
-How To Trim A Fillet Of Beef
All the skin and fat must be removed from the top of the fillet, from one end to the other; then the rib bones are disengaged. The fat adhering to the side opposite the ribs is only partially removed....
-Beef A La Mode
Take the bone from a round of beef, and fill the space with a forcemeat made of the crumbs of a stale loaf, four ounces of marrow, two heads of garlic chopped with thyme and parsley, some nutmeg, clov...
-How To Grill A Calf's Head
Clean and divide it, take out the brains and tongue, boil it tender, take the eyes out whole, and cut the flesh from the skull in small pieces. Take some of the water in which it was boiled, for gravy...
-Calf's Heart
Take the heart and liver from the haslet, and cut off the windpipe; boil the lights very tender, and cut them in small pieces. Take as much of the water they were boiled in as will be sufficient for g...
-Soups
Okra Soup Take two dozen okra pods. When they are tender slice them and put on to boil five hours before dinner in one and a half gallons of water. Then add four sliced onions, one and a half pods ...
-Soups. Part 2
Okra Soup To one gallon of water, cut up two double handsful of okra. Half an hour afterwards add one handful of lima beans, pieces of tender squashes, some fresh meat or a fowl boiled till well do...
-Soups. Part 3
Suet Dumplings One pound flour, half a pound chopped suet, one teaspoonful salt, quarter of a teaspoonful of pepper. Moisten with water until it is a stiff paste. They may be made into balls and ar...
-Tomato Soup
Take seven or eight medium-sized tomatoes, three pints of broth, four or five stalks of parsley, two of thyme, salt, pepper, a teaspoonful of peppercorns, a bay leaf, two onions, three cloves, three o...
-Stock, Or Pot Au Feu
In ordinary circumstances beef alone, with some vegetables, will make a good broth or stock, in the proportions of two and a half pints of cold clear water to every pound of bones and meat; the bones ...
-A "No. 1" Oyster Soup
To make a tureen of rich oyster soup take three pints of good oysters and wash them through two waters, then put them into a stewpan with a pint of water and one small onion (not cut small), six blade...
-Turtle Bean Soup
Soak one quart of beans over night, then drain off the water. Add fresh water and let them boil up once; drain them through a cullender. Then put them into more water with a knuckle of veal, cold beef...
-Bouillon No. 1
Three pounds of lean beef, two pounds of liver, one gallon cold water. Put on with one can of tomatoes, one pod of red pepper, two carrots, two small turnips, bunch of celery, two onions. All of the v...
-Mock Turtle Soup
Parboil a calf's head, scrape the hair off, split it open and take out the brains, then put the head back in the pot, with one and a half gallons of water; add liver and haslet, a bunch of thyme, and ...
-Gumbo Soup
Take any kind of cold meat - cold roast beef is the best - and cut it in small pieces. Put these and the bones into a pot, with as much water as you will need, early in the day. Let it boil slowly,...
-Catfish Soup
Take two large or four small catfish that have been caught in deep water, cut off the heads, and skin and clean the bodies. Cut each in three parts, and put them in a pot with one pound lean bacon, on...
-A Delicious Vegetable Soup
What remains of a roast will serve very well for a basis if you have no piece of fresh uncooked meat. Let the vessel in which the soup is to be made be provided with a close cover, and allow yourself ...
-Fish And Shellfish
How To Fry Fish Perch, brook trout, catfish, and all small fish are best fried. They should be cleaned, washed well in cold water and immediately wiped dry inside and out with a clean towel, and th...
-Fish And Shellfish. Part 2
Halibut Steak Wash and wipe the steaks dry. Beat up two or three eggs, and roll out some Boston or other hard crackers until they are very fine. Dip each steak into the beaten egg, then into the br...
-Fish And Shellfish. Part 3
Crab Cakes For Breakfast. (Very Nice.) Take the crab after it is picked and season it high with red pepper and salt. Then add butter, and make them in round cakes, using a little flour to hold them...
-Planked Shad
This is the very best way of cooking shad. The plank should be three inches thick, two feet long, and one-half wide, and of well seasoned hickory or oak. Take a fine shad just from the water, scale, s...
-Shad Roe Croquettes
Two shad roes, one-half pint cream, yolks of two eggs, one-quarter of a grated nutmeg, one teaspoonful of lemon juice, one tablespoonful of butter, two tablespoonsful of flour, one of chopped parsley,...
-Broiled Shad
Scale, wash and score the shad, then mix together one tablespoonful of salt and one of sugar. Rub this over the fish, and let it remain for two hours. Then wash it again, dry it on a towel, and season...
-Chowder
Take one pound salt pork, cut it into strips, and soak it in hot water five minutes. Put a layer of this in the bottom of a pot. Cut four pounds of cod or sea bass into pieces two inches square, and l...
-Clam Chowder
Fry five or six slices of fat pork crisp, and chop to pieces. Sprinkle some of the-e in the bottom of a pot, and lay upon them a stratum of clams. Sprinkle with red or black pepper and salt, and scatt...
-Oyster Fritters
Drain off the liquor, and to one cupful add the same of milk, three eggs, a little salt and flour enough for a thin batter. Chop the oysters and stir them in the batter. Put in the frying-pan a few sp...
-Vegetables
A Kitchen Time Table. A Schedule Useful In Cooking Summer Vegetables Early peas will boil in half or three-quarters of an hour. They are best put on with cold water; add salt when nearly done. S...
-Vegetables. Part 2
Hints For Roasting Potatoes When you think the potatoes are done take them from the stove, and beat them gently so as to let the steam out, then return them to the oven and let them remain till the...
-Vegetables. Part 3
Fried Egg-Plant Cut them in slices about half an inch thick, cover them with salt, and put them in a cullender to let them drain. When well drained wipe them, season them with pepper and salt, dred...
-Vegetables. Part 4
Green Corn (Boiled) Green corn is too often spoiled by being left too long in the water. Very young corn is cooked in ten minutes, and any that is not tender in twenty minutes is too hard to be eat...
-Vegetables. Part 5
Stewed Potatoes (For Breakfast) Pare, quarter and soak them in cold water for half an hour. Stew them in enough cold salted water to cover them. Before taking them up, and when they are breaking to...
-Baked Tomatoes (Whole)
Cut nice, ripe, smooth fruit in two, lay them in a dripping pan in which a small piece of butter has been melted, placing the skin side down. Set over a brisk fire. When the under side is brown take t...
-Boston Baked Beans
Put one and a half pints of medium-sized navy beans into a quart bean pot, fill it with water and let it stand overnight. In the morning pour off the water and cover the beans with fresh water, in whi...
-Saratoga Potatoes
Have a little plane or cabbage cutter. Take two or three fine large potatoes and pare them. Cut them by rubbing them over the plane into slices as thin or thinner than a wafer. Put them for a few mome...
-Rice Croquettes
Half a cup of rice, one pint of milk, two tablespoons of sugar, three eggs, a little grated lemon peel, one tablespoon of melted butter and a saltspoon of salt. Soak the rice for three hours in warm w...
-Macaroni With Cheese
Do not wash the macaroni. Throw it, broken into pieces of two or three inches, into boiling, well-salted water. Stir or shake it frequently to prevent its adhering to the bottom 1 of the stewpan. The ...
-Stewed Macaroni
Break the macaroni into inch lengths; stew twenty minutes, or till tender. Have the following sauce ready: Cut half a pound of beef into strips, and stew half an hour in cold water. Then add a minced ...
-Boiled Rice, Savannah Style
Take one pound of rice, pick it clean, take out all dark grains. Put on the fire in a porcelain-lined pot, three quarts of water with two teaspoonsful of salt; let the water come to a boil. Now wash t...
-Eggs
Omelet Take six eggs, beat them separately, add a little parsley chopped fine (some small pieces of ham also if desired). Fry in butter on one side only. Put the dish on the omelet, and turn the pa...
-Eggs. Continued
Boiled Eggs To try the freshness of eggs, put them into cold water; those that sink are the best. Always let the water boil before putting the eggs in. Three minutes will boil them soft. In four mi...
-Plain Omelet
Beat six eggs very light, the whites to a stiff froth, and the yolks to a smooth batter. To the latter, add a small cup of milk, pepper and salt, and lastly the whites, lightly stirred in. Have ready ...
-Egg Cutlets For Summer
Egg cutlets are a new and delicious dainty for summer luncheons, and are as palatable as, while much less expensive than, sweetbreads or other delicate meat dishes. To make from four to six cutlets, r...
-Sauces And Dressings For Salads
Brown Celery Sauce Stew the celery in a little water, then add mace, nutmeg, pepper, salt, a piece of butter rolled in flour, a glass of red wine, one spoonful of catsup or of Worcestershire sauce,...
-Sauces And Dressings For Salads. Part 2
Drawn Butter Rub two teaspoonsful of flour into a quarter pound of butter and five teaspoonsful of cold water, set it in boiling water till it melts, and when it begins to simmer it is done. Do not...
-Sauces And Dressings For Salads. Part 3
Wine Sauce For Meat One pint currant jelly, half a pound butter, three tablespoons-ful brown sugar, one of allspice, one pint port wine. Stew until thick. Good with venison, wild ducks and mutton. ...
-Sauces And Dressings For Salads. Part 4
Tartare Sauce To one-half pint of Mayonnaise dressing, add three olives, one gherkin, one tablespoonful of capers chopped fine and one tablespoonful of Tarragon vinegar. Serve with any fried fish o...
-Sauces And Dressings For Salads. Part 5
Fish Mayonnaise Take the yolks of four hard-boiled eggs rubbed to a paste with Lautier's salad oil. Add salt, pepper, mustard, two teaspoons white sugar, and lastly six tablespoonsful of vinegar. B...
-Side Dishes And Salads
Croquettes Take any kind of cold meat or fowl, with slices of ham, lean and fat. Chop them together, very fine, with one-third of stale bread grated, add salt, pepper, grated nutmeg, a little catsu...
-Side Dishes And Salads. Part 2
Chicken Salad Take three chickens and an equal quantity of celery, cut fine, and sprinkle both with salt. The yolks of four eggs, quarter box of mustard, one large bottle of Lautier's olive oil, ha...
-Side Dishes And Salads. Part 3
Crab Salad Prepare the crabs as for devilling, leaving out the fat. Then prepare a mayonnaise dressing. Have some nice white lettuce; place the leaves in the bottom and all around the sides of a fl...
-Sweetbreads
Veal sweetbreads are the best. They spoil very soon. The moment they come from market they should be put into cold water to soak for about an hour. Lard them or rather draw a lardon of pork through th...
-Fried Sweetbreads
Parboil them as just explained. Just before serving cut them in even-sized pieces, sprinkle them with pepper and salt, egg and bread-crumb them, and fry them in hot lard. They are sometimes immersed i...
-Chicken Croquettes
One and a half pounds of chicken, and two sweetbreads cut very fine with a knife; put a little salt and pepper and a very little grated nutmeg in it. Make a gravy of nearly one pint of milk; beat up t...
-Chicken Croquettes. (Very Fine.)
To one large pullet chicken, well boiled, cut fine, removing all skin and gristle, add one pint of rich sweet cream, yolks of four eggs, piece butter size of an egg, large spoonful of sifted flour; fl...
-Stuffed Potatoes
Take nice size smooth Irish potatoes, and put in the oven; let them bake slowly until well done, then remove all the inside very carefully so as not to break the skin. Mash the potatoes through the po...
-Sauce Hollandaise
Pour four tablespoonsful of good vinegar into a small stew-pan, and add some peppercorns and salt. Let this boil till reduced one-half; let it cool, then add to it the well-beaten yolks of four or fiv...
-Another Hollandaise Recipe
Put a piece of butter the size of a pigeon's egg into a saucepan, and when it bubbles stir in with an egg whisk, an even tablespoonful of flour; let it continue to bubble until the flour is thoroughly...
-Roux
Roux is a mixture of butter and flour cooked. It is generally added uncooked to thicken a sauce or a soup, but the flavor is much better if it is first cooked, and the sauce or soup added to it. When ...
-Mayonnaise Dressing
Put the uncooked yolks of two eggs into a cold soup dish; beat well with silver or wooden fork one minute; then add half teaspoonful of salt, dash of cayenne pepper, and if you like, half teaspoonful ...
-Dressing For Lobster Salad
Boil the lobster, and when cold pick out the meat and mince it, reserving the coral for the dressing. Then take four hard-boiled eggs, one teaspoon made mustard, one of salt, two of white sugar, a das...
-Terrapin, Philadelphia Style
Terrapins should be boiled, or rather thrown alive into boiling water for twenty minutes, and then taken out, carefully skinned, and the toe-nails taken off. This first water in all cases should be th...
-Terrapin, Maryland Style
Terrapins should be well washed, then thrown in a pot of boiling water, keeping the top on very tightly, as they are really better cooked with as little water as possible; principally by steam, is the...
-Ices
Orange Water Ice Eight oranges, three lemons, three pounds loaf sugar, one box gelatine dissolved in cold water, enough to make one and a half gallons. Extract the oil of both oranges and lemons by...
-Ices. Continued
Lemon Ice Cream Take lumps of sugar and rub off the rind of six lemons on it. To one gallon of cream add the juice of two large lemons and two pounds loaf sugar. Put as much sugar to the juice as i...
-Desserts
Pig's Feet Jelly One gallon of the jelly free from all grease, half a gallon of Lisbon wine, two pounds white sugar, six lemons, some sticks of cinnamon, a little mace, the whites of eighteen eggs ...
-Desserts. Part 2
Orange Jelly Take the juice of about ten oranges. Strain it, and add three teacups of sifted white sugar. Pour one pint of cold water on one box of Cox's gelatine, and let it stand twenty minutes. ...
-Desserts. Part 3
Snow Pudding Dissolve one ounce of gelatine in one pint of cold water. Beat up the whites of six eggs, and after the gelatine has thoroughly dissolved pour on it one pint of boiling water, then sti...
-Desserts. Part 4
Velvet Cream One coffee-cupful of wine, two-thirds of a cup of Cox's gelatine dissolved in one pint of water, one coffee-cupful of sugar. Set the mixture over the fire, and let it come to a boil, 9...
-Desserts. Part 5
Tapioca Jelly Wash the tapioca two or three times. Soak it for five or six hours. Let it simmer in the same water, with some pieces of fresh lemon peel, until it becomes quite clear. Then put the j...
-Desserts. Part 6
Chocolate Cream Scrape three ounces of Walter Baker's chocolate, and dissolve in boiling water. Boil one quart of new milk, one pint cream, flavor with vanilla. Then pour in the dissolved chocolate...
-Desserts. Part 7
Stone Cream One quart milk, half a box of gelatine, sugar to taste. Let it stand ten minutes, then put on to boil. When boiled pour it on the yolks of three eggs previously beaten, and set it aw...
-Desserts. Part 8
Chocolate Custard To one pint of milk put the yolks of three eggs. Make the custard just as you would plain boiled custard. Have one bar of the sweetened Walter Baker's chocolate dissolved in a lit...
-Chocolate Ice Cream
Grate half a pound Baker's chocolate very fine. Mix it into a smooth paste with a little fresh milk. Take three pints of morning's milk, put it on the fire to boil, then stir in the chocolate paste. H...
-Strawberry Ice Cream
Boil one quart of sugar in two quarts of water half an hour, making a syrup. Let it get quite cold. Mash three boxes (a short three quarts), of strawberries, so that all the strawberries are broken an...
-Mock Gooseberry Fool
Cut up and scrape as much rhubarb as will be enough to fill a glass bowl of the size you wish. Stew it in enough water to cover it well. When tender rub it through a cullender to a smooth pulp. To one...
-Frozen Pudding
To three pints of new milk put three or four sticks of fresh cinnamon, two blades of mace, one and a quarter pounds of the best raisins, stemmed and stoned. Cover these tightly in the stew-pan and sim...
-Calf's Or Pig's Feet Jelly
Thoroughly cleanse and scrape the feet, and covering them well with pure water, boil until thoroughly done. Set the stock aside in a cold place to solidify. The next day carefully skim off the grease ...
-Cream Jelly
To one quart of the stock made from pigs' feet put one pint of sweet cream, one pint of fresh milk, and ten ounces of pulverized sugar. Flavor with extract of rose or vanilla. Melt together in a pan o...
-Lemon Jelly
One and three-quarter ounces of Russian isinglass, three and three quarter pounds of loaf sugar, and three lemons. Cut the isinglass into small pieces, turn over it one quart of cold water, and let it...
-Bird's Nest Blanc Mange
Take half a package of gelatine, using a little more than half the quantity of water as in making jelly. When ready to strain put it into a large oval dish, fill it nearly to the edge, then set it awa...
-Baked Custard
Beat the yolks of four fresh eggs for at least half an hour; add five ounces pulverized sugar, then stir into the sugar and eggs one quart of rich new milk, cold. Add a teaspoonful of distilled rose w...
-Charlotte Russe
Dissolve as much gelatine as one of Cox's packets contains - the size marked one shilling - in half a pint new milk. The milk should be poured cold over the gelatine, left to stand about half an hour,...
-Manioca Cream
Six tablespoonsful of manioca, six well beaten eggs, one quart milk, one cup sugar; flavor to taste. Soak manioca in a little cold water till quite soft; boil the milk and while boiling stir in the ma...
-Fruit Jelly
One-half box of gelatine dissolved by pouring cold water over it, letting it stand until swollen; then pour one pint of boiling water over it, stirring it until it is all dissolved. Then add one pound...
-Puddings
Batter Pudding Sixteen tablespoonsful of flour, one quart of milk, six eggs, and a little salt; the eggs must be beaten to a stiff froth. After all are mixed beat it fifteen minutes till very light...
-Puddings. Part 2
Indian Meal Pudding Four eggs, the weight of three eggs in meal, half a pound white sugar, quarter pound butter. Beat the sugar and butter together. Then add the eggs, lastly the meal. Beat quickly...
-Puddings. Part 3
Tapioca Pudding Half a pint tapioca soaked for six hours in a quart of milk, five eggs, sugar to taste, nutmeg, one tablespoonful of wine or brandy, grease the dish and put pieces of butter on the ...
-Puddings. Part 4
Apple Charlotte One dozen juicy apples, chopped in the same proportion of stewed apples, quarter loaf bread grated; butter a baking dish well; cover the bottom with apples, spices, sugar and small ...
-Puddings. Part 5
Dried Peach Pudding One pound suet, one pound bread, one pound peaches, one cup of milk to soften the bread, one cup flour, one cup sugar, one teaspoonful cloves, and nine eggs. The peaches must be...
-Puddings. Part 6
Rice Meringue One cupful of carefully sorted rice boiled in water until soft. When done drain it so as to remove all the water. Cool it, add one quart new milk, and the well beaten yolks of three e...
-Puddings. Part 7
Queen's Pudding One pint of fine bread-crumbs, one cup sugar, one quart milk, the yolks of four eggs, the rind of one lemon, and a piece of butter the size of an egg. Bake it until just done. Have ...
-Puddings. Part 8
Plum Or Suet Pudding Seven eggs, one pint new milk, half a pound of grated bread, half a pound flour, one and a half pounds of suet, one and a half pounds of raisins, one glass of brandy, two ounce...
-Prune Pudding
Cook one cup of prunes until soft in as little water as possible, and rub through a colander. Beat the whites of five eggs to a stiff froth and add to the prunes. Mix a half cup of sugar and a half te...
-Prune Pudding. Continued
Boiled Roly-Boly Pudding Make a puff paste, and roll it out into a square about a quarter of an inch thick. Spread over it, leaving an inch uncovered at the edges, almost any kind of fruit or berri...
-Omelet Soufflee
Break the yolks of six eggs into a basin, beat them until light, and flavor with lemon juice and grated lemon. Add six tablespoonsful of sugar. Beat well together, and mix in lightly five tablespoonsf...
-Delmonico's Pudding
Five eggs, three tablespoonsful of pulverized sugar, two and one-half tablespoons of corn starch, two and one-half pints of sweet milk. Beat the eggs and sugar very light, leaving out three whites for...
-Velvet Pudding
Five eggs beaten light, one teacup of sugar, four table-spoonsful of corn starch mixed in a little cold milk and added to the eggs and sugar. Boil three pints of milk, pour it over the eggs, and stir ...
-Meringue Pudding
Pour one quart of warm milk over a pint of grated bread, add the yolks of four eggs well beaten, one cup of sugar, a small piece of butter, the rind of one lemon. Then put it to bake. Beat the whites ...
-Meringues
The whites of nine eggs beaten very stiff. One pound of granulated sugar beaten into the eggs. Have ready some boards which will fit in the oven. Cover them with paper, which must be thoroughly wet, n...
-Rice Meringue
Take four eggs, one pint of milk, make in custard just like boiled custard, only you use whites and yolks of eggs, but season with vanilla and sweeten to taste. Boil a teacup of rice; beat up four egg...
-Sweet Potato Pudding
Six eggs, two pounds potatoes, one pound sugar, one pound butter, one nutmeg, two large lemons. Crust in the bottom of the dish. Sweet Potato Pudding One and a quarter pounds potatoes, half ...
-Irish Potato Pudding
Two and a half pounds potatoes, one and a half pounds sugar, one and a quarter pounds butter, six eggs, one nutmeg, three lemons, grated rind and juice. Another Irish Potato Pudding Take t...
-Potato Pudding
Boil one pound of potatoes, mash and rub them through a cullender. Stir to a cream three-quarters of a pound of butter and the same amount of sugar. Add to this gradually a wine-glassful of rose water...
-Pies
Currant Pie One teacup of red currants, one cup of sugar, yolks of two eggs, one tablespoonful of flour, one-half tablespoon of water. Mix and bake in lower pie crust. Beat the whites of the egg...
-Puff Paste
One pound two ounces flour, one pound butter, one tumbler full of ice water. Take half of the flour, and mix it with a quarter pound of the butter, and the ice water, working it with a knife and not t...
-Pancakes
Put into a basin quarter pound sifted flour, one egg, quarter gill milk. Stir to a smooth paste; then add one and three-quarter gills of milk, two ounces fresh butter melted, and a small pinch of salt...
-Fritters
Thicken one and a half pints of milk. When cold add four eggs beaten light, then add flour sufficient to make a batter. Set it away to rise. When light fry in boiling lard and serve up hot. ...
-Corn Fritters
To six ears of grated corn, add four tablespoonsful of sweet rich cream, half a coffee-cup of flour, and the yolks of three eggs. Beat the whites separately, and then stir them in. Salt and fry them a...
-Cakes
In all receipts where a baking powder is to be used, I recommend the Royal as the very best on the market, and I have been forced to this conclusion after having tried all others. Measures Fo...
-Cakes. Part 2
Icing For Cake One-half pound of sugar, one-half gill of water; let it boil three minutes and pour while boiling on the white of one egg; beat until stiff. Season with orange juice. White Fr...
-Cakes. Part 3
Fig Cake Two cups sugar, three of flour, three eggs, one-half cup butter, one cup milk, two teaspoons of Royal Baking Powder. Bake in three layers. Filling for Fig Cake. - One-half pound figs, o...
-Cakes. Part 4
Cup Cake Four teacups of flour, three of sugar, one of butter, one of cream, two wineglasses of wine or brandy. Nutmeg and mace to your taste. Five eggs. You can add fruit if you like. Mix it as bl...
-Cakes. Part 5
Pound Cake Gingerbread Three cups flour, two of brown sugar, one of butter, three eggs, one teaspoonful soda, dissolved in a cup of milk. Ginger and other spices to taste. Ginger Cake Thr...
-Cakes. Part 6
Rice Cakes Soak half a pound of rice over night. Next morning boil it soft, drain and add quarter of a pound of butter, and let it get cool. When cold stir in one quart milk. Beat six eggs, sift ha...
-Cakes. Part 7
Buckwheat Cakes Half a cake of yeast, one tablespoonful of salt, and one of brown sugar; one teacup of flour or meal, one quart of buckwheat. Mix all with warm water, and beat well when you make th...
-Cakes. Part 8
White Mountain Cake One pound flour, one pound white sugar, half pound butter, six eggs, one teacup sweet milk, one teaspoon soda, dissolved in milk, two teaspoons cream of tartar mixed with the fl...
-Cakes. Part 9
Gold Cake The yolks of fourteen eggs, three-quarters pound of butter, one pound flour, one pound of white sugar, juice and peel of two lemons. Cream the butter and grate the peel. Silver Cak...
-Cakes. Part 10
Gingerbread One pint New Orleans molasses, one dessert-spoonful of soda, put into the molasses, and beaten hard, half cup lard or butter, one cup of hot water, melted and mixed, one table-spoonful ...
-Cakes. Part 11
Straws One egg, one teacup of thick cream, half a teacup sugar, one teaspoonful of Royal Baking Powder, flour sufficient to make a dough. Spices to taste. Boil it in hot lard. Doughnuts T...
-Cakes. Part 12
Gingerbread Three pounds flour, one pound sugar, one pound butter, one pint molasses, one egg, and half a teacupful of ginger. Fruit Cake Two pounds currants, two pounds raisins, one poun...
-Cakes. Part 13
Crullers Four eggs beaten separately, one pound pulverized sugar, one teacup of sour cream, one teaspoonful soda, a lump of butter the size of an egg, and flour enough to roll them out. Fry in plen...
-Eclairs
Put one cup of water into a saucepan, add two ounces of butter, and when it boils hard throw in one cup of flour. Stir rapidly until it forms a ball and leaves the sides of the pan. Take from the fire...
-Chocolate Eclairs
Take the weight of four fresh eggs in sugar, and half the weight in flour, mixing with the latter half a teaspoonful of cream of tartar, and quarter teaspoonful of soda very thoroughly, or the eclairs...
-Strawberry Shortcake I
Take one quart of sifted flour, stir thoroughly into it half a teaspoonful of carbonate of soda, also one teaspoonful of cream of tartar, a tablespoonful of butter, one tablespoonful of salt, and abou...
-Strawberry Short Cake II
One quart flour, two heaping teaspoonsful of Royal Baking Powder, half a teaspoon of salt, butter the size of an egg, a little milk, and two quarts of strawberries. Mix the baking powder into the flou...
-Fig Layer Cake
Put half a cup of sugar and one cup of water in a saucepan, stir until the sugar is dissolved, then add one pound of figs chopped fine. Stew all together until the mixture is soft and smooth. Take fro...
-Pineapple Shortcake
Take sufficient flour for one pie dish, a .piece of butter the size of a small egg, a tablespoonful or two of sugar, the yolk 13 of an egg, two teaspoons of Royal Baking Powder, a very little salt, an...
-Icing
Take one pound of powdered or flour sugar (not the common pulverized) and the whites of four eggs. Put the sugar to the eggs before you beat it at all. Then beat until it is stiff. Spread it on the ca...
-Boiled. Icing
To one pound of the finest pulverized sugar, add three wineglasses of clear water. Let it stand until it dissolves. Then boil it until perfectly clear. Beat well the whites of four eggs. Pour the suga...
-Chocolate Icing
Put two ounces of Walter Baker's chocolate into a shallow pan, and place it where it will melt gradually but not scorch. When melted stir in three tablespoons of milk or cream and one of water. Mix al...
-Nut Cake
Eight eggs (whites only), one-half pound butter, one-half pint milk, one pound sugar, one pound flour, one teaspoon Royal Baking Powder, one teaspoon extract almond. Cream your butter and sugar, add m...
-A Delicious Cake
Make a white cup cake as follows, and bake in tins as for jelly cake: Flour one and a quarter pints, granulated sugar three-quarters of a pint, whites of six eggs, butter one-quarter pint, whiskey one...
-Queen Of Cakes
One and a quarter pints flour, quarter pint butter, three-quarters pint sugar, whites of six eggs, one tablespoonful whiskey. This is enough for three layers. While baking prepare your icing as follow...
-Orange Cake
Beat the whites of three and the yolks of five eggs separately, two cups sugar, half a cup butter, half a cup cold water, two and a half cups flour, two teaspoonsful Royal Baking Powder, and the rind ...
-Kisses
Half pound powdered white sugar, add whites of five eggs. Beat the eggs to a stiff froth, add sugar by degrees, then drop on white paper with a small spoon at least an inch apart; put this paper on a ...
-Jumbles
One pound of flour, one pound brown sugar, three-quarters pound butter, whites of six eggs, one glass of wine, half a glass of brandy, one nutmeg, one teaspoonful of mace, half pound blanched almonds ...
-Preserves
Quince Jelly And Marmalade Take one peck of quinces and wash them. To this add three quarts of water, and boil it until the fruit is soft, then put them into a cullender and let the liquid drain th...
-Preserves. Part 2
Green Citron Preserve Pare the citron, and cut it into small or fancy pieces; take out the seed and use the pulp and rind. To twelve pounds fruit add one pound green ginger, four lemons, sliced thi...
-Preserves. Part 3
Crab Apple Jelly Put them in a kettle and cover them with water. Let them boil till they burst, then strain them through a flannel bag. To every pint of juice put one pound sugar. Boil hard for ...
-Preserved Quinces
Choose fine large quinces, pare, core and quarter them. Cut out carefully any defective parts; put them in a preserving kettle with as much water as will cover them, and let them scald till they becom...
-Watermelon Rind Preserve
Cut the rind into various shapes, and put it into salt and water for one night. Boil it in clear water three times; in the second water throw a piece of alum. Keep the rind closely covered with leaves...
-Watermelon Rind Jam
Pare the rind and lay it in cold water for an hour or two, then put it in fresh cold water, and let it come to a boil. Put it in cold ginger tea and let it remain all night. Then put it in fresh ginge...
-Preserved Apples
Apples for winter use should be preserved in November, and they will keep until June. Take firm pippins, pare and core them carefully, leaving them whole. Drop them in cold water as fast as pared to p...
-Apple Jelly
Select apples that are rather tart and highly flavored; cut and core them without paring. Place them in a porcelain preserving kettle, cover them with water, and let them cook slowly till the apples l...
-General Directions For Making Pickles
Pickles may be made at any time during the winter or summer provided that you have cucumbers, mangoes, or even peaches, which, having been gathered fresh during their season, were put in a strong brin...
-Pickles
Ragout Pickle One gallon green tomatoes, sliced, one gallon chopped cabbage, one pint sliced onions, quarter pound mustard seed, one ounce celery seed, one ounce allspice, half ounce cloves, four t...
-Pickles. Part 2
Pickled Onions Peel the onions, and put them in salt and water not very strong for six days, changing the water every other day. Then boil some vinegar, putting in two handsful of salt. Let it stan...
-Pickles. Part 3
Chowchow Pickle Slice three dozen large cucumbers, four large green peppers, half a peck of onions, same of green tomatoes, add one pint of small red and green peppers. Sprinkle one pint of salt ov...
-Pickles. Part 4
Walnut Pickle Gather walnuts about the 10th of June, when you can stick a pin through them. Lay them in salt water for two weeks, then take them out, scrape them, and rub them with a coarse towel. ...
-Pickles. Part 5
How To Pickle Nasturtions Gather the berries when full grown but young, put them in a pot; pour boiling salt and water over them, and let them stand for three or four days. Then drain off the water...
-Cucumber Sweet Pickle
Slice the cucumbers about one inch thick, and boil for an hour in weak alum water, then take them out and lay them in cold water, leaving them until perfectly cold, then boil again in fresh alum water...
-Martynia Pickle
Put the young pods in strong brine for a week or ten plays, then take them out and wash them clean in fresh water. After this put them in vinegar to soak out the salt and weedy taste they would otherw...
-Green Cucumber Pickle
Wipe the cucumbers well after taking them out of the brine. Let them soak a few days in vinegar. Wipe them dry again. If preferred cut the cucumbers in slices about a . quarter inch thick. Divide the ...
-Chowchow Pickle
Half a peck green tomatoes, two large heads of cabbage, fifteen good-sized onions, twenty-five cucumbers, one pint horseradish, half a pound mustard seed (white), one ounce celery seed, one ounce turm...
-Yellow Pickle I
Gather firm, early York cabbages, cut them in half, cover them thickly with salt, and let them stand one night. Scald it next day, and spread it on a cloth to dry, turning it frequently. When well dri...
-Yellow Pickle II
Six quarts vinegar, four ounces mustard seed beaten fine, one spoonful of salt, one dozen coriander seeds beaten fine, one grated nutmeg, six ounces ginger soaked in salt and water, then sliced and dr...
-No. 1 Oil Mangoes
Put melons in strong brine for a week. Take out and simmer in weak vinegar until green; let them remain in this vinegar one day, then stuff them. For forty large melons take the following: One and a h...
-Ripe Cantaloupe Mangoes
Use ripe cantaloupes, small ones of course; pare them, cut a slit in each, and remove the seed carefully. Then put them into brine strong enough to bear an egg, and let them remain for nine days, afte...
-Cucumber Or Gherkin Pickle
Choose small but perfect cucumbers not over a finger long. Pack in a stone jar or wooden bucket, in layers, strewing salt thickly between these. Cover the top layer with the salt, and pour cold water ...
-Catsups
Tomato Catsup Gather the tomatoes, put them into a skillet covered close until all the juice is drawn out, then wring them hard through a coarse cloth. Season them high with pepper and salt, and bo...
-Tomato Catsup Or Soy
One peck ripe tomatoes, eight tablespoonsful of mixed mustard, four tablespoonsful salt, two of ground black pepper, half of allspice, and four pods of red pepper. Simmer the ingredients three hours, ...
-Walnut Catsup
Early in June take the walnuts, while soft enough to beat to a paste, and to every hundred thus prepared add two quarts or a gallon of vinegar and a handful of salt. Let the liquor stand eight days in...
-Better Recipe For Tomato Catsup
Gather the tomatoes when quite ripe, cut them in thin slices, put a thick layer of tomatoes and a layer of salt alternately in a stone jar until full, then boil it gently half an hour. Rub it through ...
-Very Fine Chowchow
One head of cauliflower, one quart of very young corn before it has filled at all, not more than a finger long, one quart of celery chopped in small pieces, one quart of very small cucumbers, one quar...
-Wine Of The First Quality
Carefully pick the grapes from the stems, rejecting all green and decayed berries. Crush them in an ordinary apple crusher; should you desire the wine to be light colored, with delicacy of taste, pres...
-Wine Of The Second Quality
After the grapes are pressed the skins and seeds should be thrown into a stand cask containing the following mixture: Twenty-three gallons rain water, fifty-three pounds grape sugar, one pound crystal...
-Preservation Of Wines In Partly Empty Casks
If a bottle of light wine is opened, and some of the wine is left for two or three days in the partly empty bottle, the oxygen of the air acts upon the acetic ferment, and the wine becomes sour. When...
-Apparatus For Generating Carbonic Acid Gas
A is a stone-ware jar with the mouth sufficiently large to admit an ordinary champagne bottle. B is a bottle cut off at the bottom (so that it can be suspended within the stone jar to within ...
-Wines
General Directions For Home-Made Wines Other Than Grape Ripe fruit five pounds, soft water one gallon, grape sugar two and a half pounds, cream tartar two and a half ounces. Ferment in stand keg, a...
-Wines. Part 2
Superior Punch Half gallon whiskey, one pint Jamaica rum, one quart peach cordial from brandy peaches, two pounds sugar, one quart sherry wine, three oranges, sliced, taking out seeds, two lemons, ...
-Wines. Part 3
Strawberry Wine Put the berries in a large vessel, and mash until all the juice is obtained. Then to one gallon of juice add three pounds white sugar and three quarts water. Strain it well, and put...
-Wines. Part 4
Apple Toddy, No. 1 Bake twelve sound, red-streaked apples, put them in a stone jar while hot, and mash them well. Then pour on them three quarts of boiling water. Cover the jar close, and let them ...
-Ratcliffe Punch, No. 1
Rub loaf sugar over the peel of six lemons to break the little vessels and absorb the ambrosia of the lemon. Then squeeze out the juice of six oranges and six lemons, removing the seeds; add to it fiv...
-Blackberry Or Dewberry Cordial (Medicinal)
Two quarts blackberry juice, one pound loaf sugar, four grated nutmegs, quarter ounce ground cloves, quarter ounce ground allspice, quarter ounce ground cinnamon. Simmer all together for thirty minute...
-Menus
Home Breakfast Fruit, - whatever is in season. Oat Meal Porridge. Lamb Chops. Breakfast Bacon. Potatoes, Lyonaise. Hot Rolls. Cream Muffins. Soft Boiled Eggs. Tea and Coffee. Summer Br...
-Menus. Part 2
Luncheon Grape Fruit. Bouillon. Broiled Sardines on Toast. Potato Chips. Sweetbreads. French Peas. Appolinaris. Spring Chicken. Asparagus. Roman Punch. Birds on Toast. Lettuce Sal...
-Menus. Part 3
Dinner Caviar on Toast. Oysters on Half Shell. Sauterne. Clear Soup. Sherry. Lobster Farci. Cucumbers. Fillet of Beef, Mushroom Sauce. Claret. White Potatoes. Green Peas. Lalla Rookh Pu...
-Tea
Put the table teapot near the fire till it is quite hot. Put in the dry tea leaves, and replace the pot, closely covered, near the fire for five minutes. Fill the teapot full of boiling water, and let...
-Coffee, Etc
How To Make Coffee With Milk Take three-quarters of a mill of ground coffee, dampen it with white of egg, and add cold water enough to cover it. Then add one teacupful of boiling water, and set it ...
-For Invalids
Chicken Broth Wash half the breast and one wing of a tender chicken. Put it in a saucepan with one and a half pints of water, a little salt, and a tablespoonful of rice or pearl barley. Let it simm...
-Candy
Molasses Candy. - From Vassar College One cup molasses, two cups sugar, one tablespoonful of vinegar. Mix and boil for ten minutes. When done add a lump of butter and a teaspoonful of vanilla, or a...
-Curing, Canning, Etc
Recipe For Beef Brine Four gallons of water, six pounds of salt, two ounces saltpetre, six and a half pounds of brown sugar; boil these together, and skim the liquid as it boils. Pour it over the b...
-Curing, Canning, Etc. Continued
Beef Pickle Four gallons spring water, four ounces saltpetre, six pounds alum salt, one and a half pounds brown sugar, and one ounce of potash. Canned Salmon California canned salmon is a...
-How To Cure Beef
To forty-five pounds of beef take two quarts coarse salt, one pound brown sugar, one teaspoon saltpetre. Mix all well together, and rub the meat thick with it. Keep rubbing it on until all is gone. Le...
-How To Cure Corn For Winter Use
Take nice sugar corn about the month of September. Remove the first layer of shuck; then have ready a tight barrel. Pack the corn in tightly, standing it on end, and pour over it a strong brine, stron...
-How To Prepare Rennet
Take the stomach from the calf as soon as it is killed. Do not wash it, but hang it in a dry, cool place for four or five days. Then turn it inside out, slip off all the curd nicely with the hand, fil...
-How To Cure Bacon
One thousand pounds meat, half bushel of salt, one pound saltpetre, and eight pounds brown sugar. Mix all well, and rub the meat hard with them, on both sides of the piece. From four to five weeks is ...
-Important To Butter Makers
A method in practice among the best butter makers in England for rendering butter firm and solid during the hot weather is as follows: Carbonate of soda and alum made into powder are used for the purp...
-How To Make Vinegar
To four quarts rain water put one pound of coarse brown sugar, or one pint of molasses. Boil it well and skim it; pour it into a tub, and add one quart of rain water to each gallon of the above, then ...
-Sausage
Six pounds lean fresh pork, two pounds fat fresh pork, twelve teaspoonsful powdered sage, six of black pepper, six of salt, two of powdered mace, two of cloves, and one grated nutmeg. Grind the meat, ...
-The Best Mode Of Keeping Butter
Have the butter well washed. Work it three times, then have ready a pickle made by the recipe given before, and have some corn shucks prepared as follows: When they are dry remove the ear of corn care...
-How To Cure Pig's Feet For Souse
As soon as the feet are cut off have them scraped clean. This can be done by dipping them first in hot lye, removing the hair and the hoofs; then have some whitewash ready heated. Dip them in it, and ...
-How To Make Lard
Take the leaf fat, wash it off with warm water, remove the skin, and cut the fat in small pieces. Put one quart water in a large pot, and dissolve in it three teaspoonsful of bread soda. Then fill up ...
-Molasses Candy. - Taffy
None but the best molasses should be used, the poorer kinds will not candy. The boiling syrup should be stirred frequently, from the first, to prevent burning, and, after it becomes thick, it will be ...
-Cocoanut And Chocolate Caramels
Cocoanut candy is made by taking two pounds of sugar to an ordinary cocoanut. Add the milk of the cocoanut to the sugar, with a little water, if the milk is less than a small tea-cupful. Stew until it...
-Barley Sugar, And Burnt Almonds
The following recipe for barley sugar, a favorite candy with the English children, is taken from an English magazine: One and a half pounds of fine loaf sugar should be broken into small lumps and boi...
-How To Cook A Husband
First catch him. Many good husbands are spoiled in the cooking. Some women go about it as if their husbands were bladders and blow them up. Others keep them too much in hot water, while others freeze ...
-Tomatoes Served For Luncheons And Dinners In The Winter Instead Of Fresh Ones
Take one quart can of best tomatoes, put them on and let them come to a boil, then strain through a strainer, and have half a box of Chalmers' Gelatine dissolved well and pour on the tomatoes. Season ...
-Biscuits Tortoni
Beat the yolks of six eggs with a half cup of powdered sugar. When very light add four tablespoonsful of maraschino and one tablespoonful of kirschwasser. Stand in a basin of hot water over the fire a...
-Miscellaneous Recipes
Sicilian Sorbetto Peel and mash one quart of mellow peaches. Add to them one pint of strained orange juice. Boil together one pound of sugar and one quart of water for five minutes. When cold add t...
-Miscellaneous Recipes. Part 2
How To Cure A Felon Take the yolk of an egg with an equal amount of homemade soft soap, and the same quantity of common salt; add one teaspoon of spirits of turpentine. Mix well, and apply the poul...
-Miscellaneous Recipes. Part 3
Hard Soap (Without Boiling) Dissolve one box lye over night in seven pints of warm water, and in the morning add six pints liquid grease. Stir for three-quarters of an hour, all one way. Pour it in...
-Miscellaneous Recipes. Part 4
How To Cure A Felon As soon as the part afflicted begins to swell, wrap it with cloth saturated with lobelia. Excellent Lip Salve Take one teacupful of fresh butter just churned, and half...
-Miscellaneous Recipes. Part 5
How To Set Colors In Calicoes Three gills of salt to four quarts boiling water. Put the dresses in while hot, and leave them till cold. Another way is, to take one teaspoonful of turpentine, and on...
-Miscellaneous Recipes. Part 6
How To Restore Color To Ivory-Handled Knives When they become yellow rub them with nice emery or sand paper. It will effectually restore their whiteness and take out the spots. Essence Of Ve...
-Miscellaneous Recipes. Part 7
Tonic To Prevent Chills One pint whiskey, half a pint water, three ounces Peruvian bark, fifteen drops of oil of cloves, forty drops of Fowler's Solution. Dose. - Three-quarters wineglassful for th...
-How To Take Mildew Out Of Linen
Rub the spots well with soap, then rub in well some scraped chalk. Lay the article upon the grass, and when dry renew the soap and chalk. This will remove mildew in two applications. Javille water wil...
-For Cleansing Laces
Pour a little pure, clear alcohol into a china bowl, or other deep vessel that can be covered to prevent evaporation, into which place the lace to be cleaned. Leave it some time, till the dirt has sof...
-For Children Teething
Tie a quarter of a pound of best wheat flour in a thick cloth, and boil it in one quart of water for three hours. If water boils away add more. Then remove the cloth, and expose the flour to the air o...
-Maids Of Honor
There are some delightful little cakes, fit for the gods, or at any rate for afternoon tea, which go by the quaint name maids of honor. At one Fifth-avenue mansion they are considered a great del...
-Helps For Housewives
Use lemon juice and salt to remove iron rust, ink, and mildew on white goods. After blood stains have been well saturated with kerosene, wash in cold water. For a burn, apply dry flour, and then...
-Beignets D'Abricots
Make a batter as follows: The whites of three eggs beaten lightly and two tablespoonsful of potato flour, with the same quantity of powdered sugar and an ounce of melted butter well mixed together. If...
-Fruit Charlotte
Dissolve a packet of lemon jelly in water, add to it a little more sugar and the strained juice of a fresh lemon. Have 20 ready a fancy mould and place a small jam jar in the middle to preserve a holl...
-Good Remedy For Rheumatism
Drink at least a pint of hot water three times a day, about an hour before eating, and take half small teaspoonful of bread soda after each meal. Chalmers' Gelatine is the best for purity and stre...
-Sundries
Peaches In The Chafing-Dish (Recipe given by the Chef of The Inn of William the Conqueror, at Dives, in Normandy, France. Very fine.) Make a syrup with port wine, wine of Cyprus (if not attain...
-Sundries. Continued
Felicia's Apples Pare and take out cores of good cooking apples, leaving them whole. Boil them in sweetened water. When the apples are done, take them out and let the water boil down to half quanti...
-General Directions For Boiling
Always have the water boiling hot for puddings, and keep it boiling, don't let it stand. Always immerse any meat to be boiled in boiling water. Poultry is much improved by soaking several hours in ski...
-Galantine Of Turkey
For galantine of turkey put the carcass over the fire in four quarts of cold water, with a bouquet of herbs, an onion, peeled and stuck with ten cloves, a carrot and turnip, peeled, and bring it to a ...
-How To Prepare Potatoes
Potatoes go very nicely with fish, and this is the way to prepare peeled or boiled potatoes: Thoroughly wash the required number of potatoes and peel them very thin, and lay them in cold salted water;...
-How To Broil A Beefsteak
First scrape the surface of the steak with the back of a knife to remove any bits of bone remaining after cutting it; then trim off the tough outer skin and all gristle and excess of fat, the natural ...
-Fried Beefsteak
Follow first the directions given in the recipe for broiled beefsteak for preparing the steak for cooking. Put over the fire a frying-pan, and let it get hot enough to sizz when the steak is put into ...
-A New Way Of Cooking Lima Beans
If, when you are dining out, you receive lima beans that have a delicious yet unfamiliar flavor, you may conclude that they are cooked after a new fashioned recipe, with cocoanut milk and lemon juice....
-Amateur Surgery
There are times when a simple thing in amateur surgery goes a great way towards easing pain. On New England farms the women all know what to do with a cut or burned finger. The materials for the op...
-Miscellaneous
In case you have no benzine or alcohol at hand cologne will be found just as effectual in removing grease spots. A delicious way of serving the common small chestnuts is to roast them, then shell, ...
-Good Whitewash
When oil paint cannot be afforded for fences and outhouses, a good whitewash will look well and durable. The following wash is excellent. Take a clean barrel that will hold water. Put into it half ...
-Complexion Wash
If there should be any ladies who are afflicted with any defect of their complexion, they may make a wash which should be applied morning and evening. It is not immediate in giving a white, painted lo...







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