Title: Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers.
Author: Lea, Elizabeth E.
Publisher: Baltimore: Cushings and Bailey
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DOMESTIC COOKERY,
BY
ELIZABETH E. LEA.
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DOMESTIC COOKERY,
USEFUL RECEIPTS,
AND
HINTS TO YOUNG HOUSEKEEPERS.
>
BY
ELIZABETH E. LEA
"The Source of Liberal Deeds is Wise Economy."
THIRTEENTH EDITION.
BALTIMORE:
CUSHINGS AND BAILEY.
1869.
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ENTERED, according to the Act of Congress, in the year 1851, by
JOSEPH CUSHING JR.
In the Clerk's Office of the District Court of Maryland.
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ADVERTISEMENT TO THIRD EDITION.
THIS Work having passed through two editions, and having met with a very favorable reception, the Authoress has been induced to thoroughly revise and re-arrange the whole work. Numerous additions have also been made, particularly under the heads Miscellaneous Receipts and Hints to Young Housekeepers, which she hopes will be found to have enhanced its value.
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INTRODUCTORY ADDRESS.
THE compiler of "Useful Receipts and Hints to Young Housekeepers" having entered early in life upon a train of duties, was frequently embarrassed by her ignorance of domestic affairs. For, whilst receipt books for elegant preparations were often seen, those connected with the ordinary, but far more useful part of household duties, were not easily procured; thus situated, she applied to persons of experience, and embodied the information collected in a book, to which, since years have matured her judgment, she has added much that is the result of her own experiments.
Familiar, then, with the difficulties a young housekeeper encounters, when she finds herself in reality the mistress of an establishment, the Authoress offers to her young countrywomen this Work, with the belief that, by attention to its contents, many of the
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cares attendant on a country or city life, may materially lessened; and hoping that the directions are such as to be understood by the most inexperienced, it is respectfully dedicated to those who feel an interest in domestic affairs.
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DOMESTIC COOKERY,
AND
USEFUL RECEIPTS.
>
MEATS AND POULTRY.
In boiling fresh
meat, care is necessary to have the
water boiling all the time it is in the pot; if the pot is not well scummed, the appearance of the
meat will be spoiled.
Mutton and beef
are preferred, by some, a little rare; but
pork and veal
should always be well done.
A round of beef
that is stuffed, will take more than three hours to boil, and if not stuffed, two hours or more, according to the size; slow boiling is the best.
A leg of mutton
requires from two to three hours boiling, according to the size; a fore-quarter from an hour to an hour and a half; a quarter of lamb, unless very large, will boil in an hour.
Veal and pork
will take rather longer to boil than mutton.
All boiled fresh meat should have drawn butter poured over it, after it is dished, and be garnished with parsley.
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The liquor that fresh meat, or poultry, is boiled in should be saved, as an addition of vegetables, herbs and dumplings make a nourishing soup of it.
A large turkey
will take three hours to boil--a small one half that time; secure the legs to keep them from bursting out; turkeys should be blanched in warm milk and water; stuff them and rub their breasts with butter; flour a cloth and pin them in.
A large chicken
that is stuffed should boil an hour, and small ones half that time. The water should always boil before you put in your meat or poultry. When meat is frozen soak it in cold water for several hours, and allow more time in the cooking.
Have the
turkey well cleaned and prepared for cooking, let it lay in
salt and water a few minutes; fill it with
bread and
butter, seasoned with
pepper, salt, parsley and
thyme; secure the legs and wings; pin it up in a towel; have the
water boiling, and put it in; put a little
salt in the
water; when half done, put in a little
milk. A small
turkey will boil in an hour and a quarter; a middle sized in two hours, and a large one in two and a half or three hours; they should boil moderately all the time; if fowls boil too fast, they break to pieces;--half an hour will cook the
liver and
gizzard, which should be put round the
turkey; when it is dished, have
drawn butter, with an
egg chopped and put in it, and a little
parsley; oyster sauce, and celery sauce are good, with boiled turkey or chicken.
To Boil Beef Tongue, Corned Beef, &c. |
If the
tongue is dry, let it soak for several hours put it to boil in
cold water, and keep it boiling slowly
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for two hours; but if it is just out of the pickle, the
water should boil when it goes in.
Corned or pickled beef, or pork, requires longer boiling than that which is dry; you can tell when it is done by the bones coming out easily. Pour drawn butter over it when dished.
A large
ham should boil three or four hours very slowly; it should be put in
cold water, and be kept covered during the whole process; a small
ham will boil in two hours.
All
bacon
requires much the same management,--and if you boil
cabbage or
greens with it, skim all the grease off the pot before you put them in. Ham or dried beef, if very salt, should be soaked several hours before cooking, and should be boiled in plenty of
water.
Cut the upper from the lower jaw, take out the brains and eyes, and clean the
head well; let it soak in
salt and water an hour or two; then put it in a gallon of
boiling water, take off the scum as it rises, and when it is done, take out the bones; dish it, and pour over a sauce, made of
butter and
flour, stirred into half a pint of the
water it was boiled in; put in a chopped
egg, a little
salt, pepper, and fine
parsley, when it is nearly done. You can have soup of the liquor, with dumplings, if you wish.
Have a piece of the
fore-quarter nicely washed and rubbed with
flour; let it boil fast; a piece of five pounds will boil in an hour and a half; dish it up with
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drawn butter. Oyster sauce is an improvement to boiled
veal.
Roasting either meat or poultry requires more attention than boiling or stewing; it is very important to baste it frequently; and if the meat has been frozen, it should have time to thaw before cooking.
Beef, veal, or
mutton, that is roasted in a stove or oven, requires more
flour dredged on it than when cooked before the fire in a tin kitchen. There should be but little
water in the dripping pan, as that steams the meat and prevents its browning; it is best to add more as the
water evaporates, and where there is plenty of
flour on the meat it incorporates with the gravy and it requires no thickening; add a little
seasoning before you take up the gravy. Meat that has been hanging up some time should be roasted in preference to boiling, as the fire extracts any taste it may have acquired. To rub fresh meat with salt and pepper will prevent the flies from troubling it, and will make it keep longer.
To Roast a Turkey--to make Gravy, &c. |
A very large
turkey will take three hours to roast, and is best done before the fire in a tin oven. Wash the
turkey very clean, and let it lay in
salt and water twenty minutes, but not longer, or it changes the color; rub the inside with
salt and
pepper; have ready a stuffing of
bread and
butter, seasoned with
salt, pepper, parsley, thyme, an
onion, if agreeable, and an
egg; if the
bread is dry, moisten it with
boiling water; mix all well together, and fill the
turkey; if you have fresh
sausage, put some in the craw; have a pint of
water in the bottom of the dripping
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pan or oven, with some
salt, and a spoonful of
lard, or
butter; rub
salt, pepper and
butter over the breast; baste it often, and turn it so that each part will be next the fire.
Gravy
may be made from the drippings in the oven by boiling it in a skillet, with thickening and seasoning.
Hash gravy
should be made by boiling the giblets and neck in a quart of water, which chop fine, then season and thicken; have both the gravies on the table in separate tureens.
Cranberry and damson sauce are suitable to eat with roast poultry.
Make a stuffing of
bread, butter, salt, pepper, sage, thyme and
onions; it requires but little
butter, as geese are generally fat; wash it well in
salt and water, wipe it, and rub the inside with
salt and
pepper. A common sized
goose will roast in an hour, and a small one in less time; pour off nearly all the fat that drips from the
goose, as it will make the gravy too rich. Make hash gravy of the giblets the same as for turkey.
Wild ducks
are generally cooked without stuffing; and for those that like them rare, fifteen or twenty minutes will be long enough; for
common ducks, a
stuffing should be made the same as for a goose, they will roast in half an hour. Currant jelly and apple sauce should be eaten with ducks and geese.
A large fowl will roast in an hour, and a small one in half an hour;
boil the
livers and
gizzards in a
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skillet with a pint of
water; thicken and season for
gravy.
The breasts of the
chickens should be rubbed with
butter or
lard to keep them from breaking. Tie the legs in, to keep them from bursting out.
When butter is scarce, it is a good way to make
rich short cake to stuff poultry with; it will require nothing added but
pepper, parsley, &c.
Season the
beef with
pepper and
salt, and put it in the tin kitchen, well skewered to the spit, with a pint of
water in the bottom; baste and turn it frequently, so that every part may have the fire. A very large piece of
beef will take three hours to roast; when it is done, pour the gravy out into a skillet, let it boil, and thicken it with
flour mixed with
water; if it be too fat, skim off the top, which will be useful for other purposes.
Veal should be well seasoned, and rubbed with
lard; when it begins to brown, baste it with
salt and water; a large loin will take from two to three hours to roast, the thin part of the fore-quarter an hour; it should be well done; boil up and thicken the gravy. A
leg of veal or mutton may be stuffed before baking.
Lamb and mutton do not require to be rubbed with lard, as they are generally fatter than veal; make the gravy as for veal. A quarter of lamb will roast in an hour; a loin of mutton in two hours.
To Roast a Pig--Hash Gravy, &c. |
Have a
pig of a suitable size, clean it well, and rub the inside with
pepper and
salt. Make a stuffing of
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bread, butter, parsley, sage and
thyme; if the
bread is stale, pour a little
boiling water on it; mix altogether; fill the
pig, and sew it up with strong thread; put in the skewers and spit, and tie the feet with twine; have a pint and a half of
water in the bottom of the tin kitchen, with a spoonful of
lard and a little
salt, with this baste it; and turn it, so as each part will have the benefit of the fire. It should be basted until the skin begins to get stiff with the heat of the fire; then grease it all over with
butter or
lard, and continue to turn it before the fire, but baste no more, or the skin will blister. A
pig will take from two to three hours to roast, according to the size; when it is done, pour the
water out in a skillet; season it and thicken it with
flour and
water.
To make
hash gravy,
put the
liver and
heart to boil in three pints of
water; after they have boiled an hour, chop them very fine, put them back in the pot, and stir in a thickening of
flour and
water, with
salt, pepper, parsley and
thyme. Have the gravies in separate tureens on either side of the
pig. Apple sauce and cold slaw are almost indispensable with
pig.
After washing the
pork, cut the skin in squares or stripes; season it with
salt and
pepper, and baste it with
salt and water; thicken, and boil up the gravy.
To Bake a Stuffed Leg of Veal. |
Cut off the
shank, and make holes round the bone for stuffing, which should be of
bread and
butter, the
yelk of an egg, and
seasoning; fill the holes with this, and spread it over the top, with little pieces of the
fat of ham; dust
salt and
pepper over, put it in the dutch-
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oven, or dripping pan, and bake it brown; put a pint of
water in the bottom, and if it should dry up, put in more; when it is done, dust in some
flour for the gravy. If done carefully, meat is almost as good roasted in the stove as before the fire. If you let the gravy boil over in the stove, it makes an unpleasant smell through the house, and spoils the flavor of the meat.
The
ham of fresh pork
is good, done in the same way.
Have the
head nicely cleaned, with the eyes taken out, and the ears cut off; season it with
salt and
pepper; rub
crumbs of bread over, with a spoonful of
lard; put it in the dutch-oven, or dripping pan, with a pint of
water; bake it an hour; thicken and season the gravy.
Pigeons should be roasted about fifteen minutes before a quick fire; as the meat is dry, they should have a rich
stuffing, and be basted with
butter.
You may bake them in a dutch-oven or stew them in a pot, with water enough to cover them, and some crumbs of bread or flour dusted over them; let them cook slowly half an hour; mix together flour and water, with salt, pepper, and parsley to season, and a lump of butter; stir this in and let it boil up; put them in a deep dish and pour the gravy over. Pigeons make a very nice pie in the same way as chickens.
Make a dressing of
bread, seasoned with
pepper and
herbs, moisten it with about five
eggs, instead of water. Take a
ham that has been cut at the table, either fresh
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or salt, fill up the place where it has been cut, and cover the top with the dressing, bake it half an hour, and garnish it with
parsley before sending it to the table.
After washing the
heart, make a rich stuffing with
bread and
suet, highly seasoned; fill it with this, and put it in a dutch-oven, or the dripping pan of a stove, with half a pint of
water; let it bake an hour and a half; the gravy will not need any thickening, as some of the stuffing will fall out. Put the gravy in the dish.
Take part of a
round of beef, bone it, and make holes for stuffing, which is made of
bread, suet, thyme, parsley, chopped
onions, mace, cloves, pepper, salt and a
raw egg; stuff the meat, bind it with tape, and put it in a dutch-oven, with a plate in the bottom to keep it from burning; just cover it with
water, and let it stew from three to four hours according to the size.
Make gravy
with some of the water it was stewed in, seasoned with claret and butter, and thickened with flour. If you wish it to taste of any other sort of wine, add a glass to the gravy.
Choose the tenderest part of
beef, cut it an inch thick, broil it gently over good coals, covered with a plate; have
butter, salt, pepper, and a little
water in a dish; and when you turn the
beef, dip it in this; be careful to have as much of the juice as you can. When done, put it in a warm dish, and pour the basting over, with some more
butter.
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Cut some pieces of
mutton, either with or without bone, about an inch thick; have the gridiron hot, first rubbing it with a little
suet; put on the chops, turning them frequently, and
butter and season them with
pepper and
salt as you cook them; then dish them on a hot dish and add more
butter.
Rabbits and
squirrels, or
birds, may be fried as chickens, or stewed in a pot with a little
water. If you make a pie of
rabbits or
squirrels, they should be stewed first to make them tender, and then made in the same way as chicken pie.
Rabbits are very good cooked with chopped
onions, in a pot with a little
water, and thickening of
milk and
flour stirred in when they are nearly done.
Squirrels make very good soup.
Slice the
ham, and if it is very salt, pour
boiling water on it, and let it soak a while; then fry it with a small piece of
lard; when done, dish it; mix together
flour, milk, parsley and
pepper, let it boil, and pour it over the
ham.
Cut the
kidney in small pieces; take out all the strings, and let it soak several hours in
salt and water; wash and drain it; season some pieces of
beef and
kidney, and put them in a frying pan, with hot
lard or
drippings of any kind; dust a little
flour over; when it is fried on both sides, take it up in a dish; mix a spoonful of
flour in some
water with
salt and
pepper, and pour in; when it has boiled, pour it over the
beef.
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Liver should be cut across the grain in slices about half an inch thick; pour
boiling water over it, drain and season it with
pepper and
salt; flour each piece and drop it in a frying-pan of hot
bacon drippings; do not fry it any longer than it is done, or it will be hard; take it up in a dish, make
gravy as for beef, and pour over it.
Cut the
veal in slices near an inch thick; wash, drain, and season it; beat up an
egg, and have ready some
pounded crackers or
bread crumbs; dip the slices first in the
egg, and then in the
bread, and fry them in hot
lard; mix a gravy of
flour and
water, with
salt, pepper and
parsley; when the
veal is taken up, pour it in; let it boil a few minutes and pour it over the dish, and grate a little
nutmeg over.
To Fry Veal, Lamb or Pork. |
Cut up the
meat in thin slices, and season it; dip it in
flour and drop it in a pan of hot
lard; when brown, take it up, and make gravy with
flour, milk, parsley, pepper and
salt, which stir in.
To Stew Veal, Lamb or Pork. |
Cut the
meat small, season it, and put it in a pot with
water enough to cover it; let it cook for half an hour; then pour in thickening of
flour and
milk, with
parsley and
thyme, and a piece of
butter, (if the
meat is not fat;) take it up in a deep dish.
Pour
boiling water on the
brains, and skin them; tie them tight in a cloth, and boil them and the
tongue
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with the
head; when done put them on a plate, chop three leaves of
green sage fine, and beat up with the
brains; spread them round a small dish, and after skining the
tongue, place it in the middle.
Take the
lights, heart, and some of the
liver; boil them in a pint of
water; when done, take them out and chop them fine; season it with
salt, pepper and a little
sweet marjoram; put it back in the pot, and thicken it with
butter and
flour; let it boil a few minutes, and dish it in a small tureen.
When the head is cloven, take out the
brains and clear them of strings, beat them up with the
yelks of two eggs, some
crumbs of bread, pepper, salt, fine
parsley, a spoonful of
cream, and a spoonful of
flour; when they are well mixed, drop them with a spoon into a frying-pan with a little hot
butter, and fry them of a light-brown color.
Take a pound of
veal, half a pound of
suet, two slices of
ham, and some crumbs of
bread, chop them very fine, and put in the
yelks of two
eggs; season it with
parsley, thyme, mace, pepper and
salt; roll it into small balls, and fry them brown.
They are nice to garnish hashes, roast veal or cutlets, and to put in soup.
Cut the
liver and
heart across the grain, wash it well, pour
boiling water on, and let it stand a few minutes,
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then drain and season it with
salt and
pepper, flour it and drop it in hot
lard; when it is brown on both sides, dish it; dust a little
flour in the pan, and pour in some
water, let it boil a minute, stirring in a seasoning of
parsley, thyme, or
sweet marjoram; pour the gravy over the
liver. This is a good breakfast dish.
To Fry Veal Sweet Breads. |
Dip them in the
yelk of an egg beaten, then in a mixture of
grated bread, or
flour and
salt and
pepper; fry them a nice brown.
Stew them in a little
water, with
butter, flour, and a little
cream; season with
salt, pepper, parsley and
thyme.
To Brown a Calf's Head with the Skin on. |
After scalding and washing the
head clean, take out the eyes, cut off the ears, and let it boil half an hour; when cold, cleave the upper from the lower jaw, take out the tongue, strike off the nose, score the part which has the skin on, rub it over with beaten
egg, sprinkle it over with
salt, parsley, cayenne and
black pepper; lay pieces of
butter over it, and put it in a dutch-oven to brown, basting it often; cut down the lower part in slices, skin the tongue and palate, and cut them up; put them in a pot with a little
water; when done, thicken it with
brown flour and
butter, season it with
pepper, salt, some
pickled oysters, wine or
brandy (if you like it,) and let it stew fifteen minutes. Lay the baked
head in a dish and put the hash around it, and lay
force meat balls or
brain cakes round the edge of the dish.
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Cut streaked
bacon in small thin slices, make a batter of a pint of
milk, two
eggs, and two large spoonsful of
flour; some
salt and
pepper; put some
lard or
dripping in a frying-pan, and when it is hot pour in half of the batter, and strew the
bacon over it; then pour on the remainder of the batter; let it fry gently, and be careful in turning, that the
bacon does not come to the pan.
Take five thick
mutton chops, or two pounds of the
neck or
loin, two pounds of
potatoes, peel them and cut them in halves, six
onions or half a pound of
onions, peel and slice them also. First put a layer of
potatoes at the bottom of your stew-pan, then a couple of chops and some
onions, then again
potatoes, and so on till the pan is quite full; season with
pepper and
salt, and three gills of
broth or
gravy, and two tea-spoonsful of
mushroom catsup; cover it very close to prevent the escape of steam, and stew on a slow fire for an hour and a half; a slice of
ham is an addition. Great care should be taken not to let it brown.
To Brown Flour for Gravy, &c. |
Put some
flour in a dutch-oven and set it over some hot coals; keep stirring it until it is of a light-brown color; in this way several pounds can be done at once, and kept in a jar covered; and is very convenient to thicken brown soups and gravies with.
Put half a pint of
water in a skillet, rub a quarter of a pound of
butter in a large spoonful of
flour; when
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the
water boils, stir it in and let it boil a few minutes; season it with
parsley, chopped fine.
Stuffing for poultry is made of
bread and
butter, an
egg, salt, pepper, chopped
parsley or
thyme, mixed together; if the
bread is dry, it should have a little
boiling water poured on it.
This is made as drawn butter, with one or two
eggs boiled hard and chopped into it, and a little
salt.
Take a large bunch of
celery, cut it fine, and boil it till soft, in a pint of
water; thicken it with
butter and
flour, and season it with
salt, pepper, and
mace.
Cut slices of cooked
bacon, and
pepper them; roll out
crust as for apple dumplings; slice some
potatoes very thin, and put them in the
crust with the meat; close them up, and let them boil fast an hour; when done, take them out carefully with a ladle.
These are good for almost any kind of soup, and may be made of a quart of
flour, two
eggs, a spoonful of
butter, some
salt and
pepper, wet with
milk and
water; drop them in while it is boiling, and let them boil ten or fifteen minutes.
Beat three fresh
eggs very light, make them into a stiff paste, with
flour and
water; knead it well, and roll
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it very thin, cut it in narrow strips, give them a twist, and dry them quickly, on tin sheets or dishes, in the sun or a moderate oven; soak them a few minutes in
cold water, and put them in chicken soup. They are very good and convenient.
Take the
bones and pieces that have been left of
roast or boiled fowls, either
turkeys or
chickens, crack the
bones, cut off the
meat, and chop it fine; put it in a small iron pot, or stew pan, cover it with
water; put in the
gravy that may be left from the
fowls; season with
pepper and
salt, put in some chopped
celery, crumbs of bread, a lump of
butter, and if it requires it, dust in a little
flour; if you like it you may slice in an
onion.
Take two pounds of
beef from the round or surloin, and after taking out the
bone, season it according to fancy; some prefer a seasoning of
pepper, salt, onions, thyme, marjoram or
sage; others the
pepper and
salt alone. Then prepare a plain stiff
crust, either with or without
butter or
lard; spread the crust over a deep dish or bowl, put in the
beef, and if you like it, add some
butter; cover it close with a crust which must be closely turned in to prevent the
water from penetrating; tie it up tight in a cloth, put it in a pot of
boiling water and let it boil quickly for an hour. The cloth should be dipped in
hot water, and floured, as for other boiled puddings.
Take some fine
beef steaks, beat them well with a rolling-pin, and season them with
pepper and
salt
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according to taste. Make a good crust; lay some in a deep dish or tin pan; lay in the
beef, and fill the dish half full of
water; put in a table-spoonful of
butter and some chopped
thyme and
parsley, and cover the top with crust; bake it from one to two hours, according to the size of the pie, and eat it while hot.
Par-boil some tender pieces of
beef, in
water enough to barely cover it; grease a pan with
lard, season the
beef and lay it in; make a batter of
eggs, milk and
flour, with a little
salt, and pour it over; bake it an hour in a stove or dutch-oven, and when done keep it hot till it is eaten. Save the
water the beef was boiled in, add a little
butter, flour, pepper, salt and chopped
parsley, thyme or
sweet marjoram, and boil it up; when you dish up the pudding pour this over, or put it in a gravy dish to be served hot at the table.
Take small
bones and pieces of
pork that will not do for sausage; roll out some
crust with but little
shortening; lay in the meat and small pieces of crust alternately; sprinkle in
flour and
seasoning, cover it with
water, and put on a crust.
Spiced Beef in the Irish Style. |
To a
round weighing from twenty to twenty-five pounds, take a pint of
salt, one ounce of
saltpetre, two ounces of
pepper, two ounces of
cloves, one ounce of
allspice, four ounces of
brown sugar, all well pulverized, and mixed together; rub the
round well with it, and lay it in a small tub or vessel by itself. Turn and rub it once a day for ten days. It will
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not injure if it remain a week longer in the spices, if it should not be convenient to bake it. When you wish to have it cooked, strew over the top of the round a small handful of
suet. Be particular to bind it tight round with a cord, or narrow strip of muslin, which must be wrapped several times round to keep it in shape; put it in a dutch-oven, and add three pints of
water when it is first put down; keep
water boiling in the tea-kettle, and add a little as it seems necessary, observing not to add too much. It will require a slow heat, and take four hours to bake.
This is a very fine standing dish, and will be good for three weeks after cooking. Keep the gravy that is left to pour over it to keep it moist.
Season and stuff them the same as for roasting; put them in a dutch-oven or stove, with a pint of
water; when they are half done, put in the
giblets; when these are done, chop them with a knife, and put in
thickening and a lump of
butter.
If chickens are young, split them down the back, and put them in a dutch-oven, with a plate in the bottom, and a pint of water; when they are done, stir in a spoonful of flour, mixed in half a pint of milk, a piece of butter, salt, pepper and parsley; let it boil up and dish them.
After cutting up the
chickens, wash and drain them; season them with
salt and
pepper; rub each piece in
flour, and drop them separately in a frying-pan or dutch-oven of hot
lard; when brown, turn the other side to fry; make a thickening of
rich milk, flour, a
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piece of
butter, salt, and chopped
parsley; take up the
chicken on a dish; pour a little
water in the pan to keep the gravy from being too thick; put in the
thickening, stir it, and let it boil a few minutes; then pour it over the
chicken.
Chickens Fried in Batter. |
Make a batter of two
eggs, a tea-cup of
milk, a little
salt, and thickened with
flour; have the
chickens cut up, washed and seasoned; dip the pieces in the batter separately, and fry them in hot
lard; when brown on both sides, take them up on a dish, and make a
gravy as for fried
chickens.
Lard fries much nicer than butter, which is apt to burn.
Make a
crust as for pies, and roll it out in cakes, large enough to cover a
chicken. The
chickens should be very nicely picked and washed, and the inside wiped dry; put in each a small lump of
butter, a little
salt, pepper, and
parsley; have the pot boiling, close the
chickens in the dough, pin them up in separate cloths, and boil them three-quarters of an hour; dish them, and pour
drawn butter over.
Pigeons
can be cooked in the same manner.
Cut up the
chickens, and put them in a pot with just
water enough to cover them; let it boil half an hour; have ready some thickening made of
milk, flour, and
butter, seasoned with
parsley, thyme, pepper, and
salt; let it boil a few minutes longer, and when it is dished, grate a little
nutmeg over, if you like it. This is one of the easiest, cheapest and best ways of cooking
chickens.
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Cut up the
chickens, and if they are old, boil them fifteen minutes in a little
water, which save to put in the pie; make a
paste like common pie crust, and put it round your pan, or dish; lay in the
chicken, dust
flour over, and put in
butter, pepper, and
salt; cover them with
water, roll out the top crust quite thick, and close the pie round the edge; make an opening in the middle with a knife; let it bake rather more than an hour. If you warm a pie over for the next day, pour off the gravy and warm it separately, and add it to the pie.
Cut up two large
chickens; grease your pot, or dutch-oven, with
lard; roll out
crust enough in two parts, to go round it, but not to cover the bottom, or it will burn before the pie is done. As you put in the pieces of
chicken, strew in
flour, salt, and
pepper, some pieces of the crust rolled thin, and a few
potatoes; cover this with
water, and put on a covering of
paste, with a slit cut in the middle; let it cook slowly for about two hours; have
hot water in a tea kettle, and if it should dry up too much, pour some in; just before you dish it, add a little
parsley and
thyme.
Veal, lamb and pork pies,
may be made in the same way. If you like more top crust, cook it in a dutch-oven; and when the first crust is done, take it off in a pan and set it near the fire, and cover the pie again with dough.
If you can get
livers and
gizzards from market, you can have a very nice pie made, the same as chicken pie,
or soup with dumplings made of
milk, egg and
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flour, beaten together, and dropped in when the soup is nearly done, and season it with
parsley, pepper, and
salt.
Chicken Stewed with New Corn. |
Cut up the
chickens as for pies; season them well; have
green corn cut off the cob; put a layer of
chicken in the bottom of a stew pan, and a layer of
corn, and so till you fill all in; sprinkle in
salt, pepper and
parsley, and put a piece of
butter in; cover it with
water, and put on a
crust, with slits cut in it; let it boil an hour; when done, lay the
crust in a deep dish; dip out the
chicken and
corn, and put it on the crust; stir in the
gravy a thickening of
milk and
flour; when this boils up, pour it in with the
corn and
chicken.
Chicken and
corn boiled together in a pot, make very nice
soup,
with
dumplings.
Split the
chickens down the back; season them, and put them on the gridiron over clear coals; cover them over with a plate, (which will make them cook faster;) baste with melted
butter: be careful not to let them burn. Make gravy of the
giblets, boiled in
water and chopped fine; put in
butter, thicken and season it; pour this in a dish, and put the
chickens on the top.
Make a batter of six
eggs, milk, flour and a little
salt; par-boil the
chickens; have each joint cut, grease a pan with
lard, and lay the pieces in; put in some lumps of
butter, and season it well with
pepper and
salt; then pour the batter over, and bake it an hour, in a stove or dutch-oven.
Veal or beef makes a very nice pudding,
done in the same way; but the batter
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need not be as rich as for chicken, and it requires no butter.
Or it makes a good dish, if you cut slices of
ham, after it will not do to appear on the table; make a
batter, as for other pudding; put in a little
butter and
pepper, and bake it in a pan.
Cold Chicken with Vinegar. |
Cut up the
chicken in small pieces, and crack the
bones; season it with
salt and
pepper, and put it in a deep baking plate, with a lump of
butter and a tablespoonful of
vinegar; cover it with
hot water, put a plate over, and let it stew on a stove or hot embers.
Cut up the
white parts of a cold chicken, season it with
oil, or
drawn butter, mustard, pepper, salt, and
celery, chopped very fine, and a little
vinegar.
Turkey salad
is made in the same manner as above.
Stewed Chickens with Rice. |
The
rice must first be soaked in
water, and very nicely washed, or it will not be white; two tea-cupsful of
rice are sufficient to serve with one
chicken, and must be boiled in a quart of
water, which should be boiling when you put the
rice in; add a dessert-spoonful of
salt; generally half an hour is long enough to boil
rice, and it must not be too long in the
water after it is done, or it is less wholesome. Drain the
water off, if the
rice has not absorbed it, and place it in the bottom of the dish; the
chicken must be in preparation at the same time with the
rice, and should be cut up at the joints, as for fried or fricasseed
chicken, and salted and seasoned; boil it in a little more
water than sufficient to cover it; and when it is
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done, take it out, and lay it over the
rice on the dish; then rub a small piece of
butter with sufficient
flour to thicken it, and stir both together in the liquor, which must remain over the fire for about two minutes; and just before it is taken up, add the
yelk of an egg well beaten, and some chopped
parsley; it must then be immediately poured over the
chicken. In preparing this dish, take care that it does not get smoked.
>
SOUPS.
IN making soup, allow yourself plenty of time. Dumplings should be put in about half an hour before the soup is done, and herbs a quarter of an hour:--vegetables, about an hour,--rice, twenty minutes. If herbs are put in too soon, the flavor will fly off and be lost.
Cut up the
chicken; cut each joint, and let it boil an hour; make dumplings of a pint of
milk, an
egg, a little
salt and
flour, stirred in till quite stiff; drop this in, a spoonful at a time, while it is boiling; stir in a little
thickening, with enough
pepper, salt and
parsley, to season the whole; let it boil a few minutes longer, and take it up in a tureen. Chopped
celery is a great improvement to chicken soup; and new
corn, cut off the cob, and put in when it is half done, gives it a very nice flavor.
Scald and clean the
head, and put it to boil with two gallons of
water, a
shank of veal, three
onions,
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two
carrots, a little
bacon, and a bunch of
sweet herbs. When they have boiled half an hour, take out the
head and shank of veal, and cut all the meat off the bones into pieces of two inches square; let the soup boil half an hour longer, when strain it, and put in the meat; season it with
salt, cayenne and black pepper, and
cloves, if you like; thicken it with
butter and
browned flour, and let it boil nearly an hour; put some fried
force meat balls in the tureen; and just before you pour out the soup, stir into it a table-spoonful of
sugar, browned in a frying-pan, and half a pint of
wine. This resembles turtle soup.
Beef Shin Soup, Mutton Soup, &c. |
Crack the
shin in several pieces, and wash it through three waters; put it in a pot of
water four hours before dinner; when it begins to boil, take off the scum as it rises, and keep it covered; an hour before it is done, skim off all the fat, and put in
potatoes, onions, turnips, carrots, and cut
cabbage, if you like it; either beat up dumplings with
eggs and
milk, or roll them out of
dough made as pie crust; a few minutes before it is done, stir in
thickening with
parsley, thyme, pepper and
salt, and
tomatoes, if they are in season; then dish it for dinner.
A shin
will make a good dinner for a large family, and will do to warm up, if any is left. To eat pickles with it, or pour a little vinegar in your plate, is an improvement.
Soup made of mutton, veal and lamb,
does not require many vegetables; carrots and potatoes are the most suitable. A shank of veal or mutton will make a small pot of very good soup. Celery, cut fine, is very nice seasoning.
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Take two pounds fresh
beef; put this in a dinner-pot, with two gallons of
water; after boiling two hours, throw in a quarter of a peck of
ocra, cut into small slices, and about a quart of ripe
tomatoes, peeled and cut up; slice four or five large
onions; fry them brown, and dust in while they are frying from your dredge-box, several spoonsful of
flour; add these, with
pepper, salt and
parsley, or other herbs, to your taste, about an hour before the soup is finished; it will require six hours moderate boiling.
ANOTHER WAY.
Cut up a large fat chicken; boil it in two gallons of water, adding at the time you put in the chicken the same quantity of ocra, two large onions cut fine; season with pepper, salt, thyme and parsley; and when nearly done, drop in dumplings made of one egg, half a pint of rich milk, and flour sufficient to make them so that they will drop from a spoon. This soup requires from four to five hours moderate boiling. Just before serving, take up the chicken, and after taking out all the bones, return the chicken into the soup, and dish it up.
Leave a pint of
peas in the pot, with the
water they were boiled in; make a thickening of
flour, milk and
butter, seasoned with
salt, pepper, parsley and
thyme; toast two or three slices of
bread; cut it up in the tureen; and when the soup has boiled about ten minutes, pour it over.
Children are mostly fond of pea soup, and it seldom disagrees with them.
A few slices of fat ham will supply the place of butter.
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Soup of Dried White Beans, &c. |
Dried beans or peas should be soaked before boiling; they make very good soup with a small piece of
bacon or
salt pork boiled with them; put them to boil in plenty of
water, and after they have boiled an hour, pour it off, and put in
cold water--and the
meat or
bones, and let them boil an hour longer; stir in a little thickening, with
pepper, salt, parsley and
thyme; mix up some dumplings, and drop in half an hour before the soup is done. Where you have a large family, you should always be provided with dried beans for winter use.
Take an
onion, a
turnip, two pared
potatoes, a
carrot, a head of
celery; boil them in three pints of
water till the vegetables are cooked; add a little
salt; have a slice of
bread toasted and buttered, put it into a bowl, and pour the soup over it.
Tomatoes when in season form an agreeable addition.
>
FISH, OYSTERS, &C.
RUB the
fish with
salt, black pepper, and a dust of
cayenne, inside and out; prepare a stuffing of
bread and
butter, seasoned with
pepper, salt, parsley and
thyme; mix an
egg in it, fill the
fish with this, and sew it up or tie a string round it; put it in a deep pan, or oval oven and bake it as you would a fowl. To a large
fish add half a pint of
water; you can add more for the gravy if necessary; dust
flour over and baste
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it with
butter. Any other fresh
fish can be baked in the same way. A large one will bake slowly in an hour and a half, small ones in half an hour.
Rub the
fish with
salt and
pepper, and a little
cayenne on the inside; put it in an oval stew-pan. To a
fish that weighs six pounds, put a pint of
water; when it is about half done, season it well with
salt and
pepper, and a little
mace or
cloves; rub a quarter of a pound of
butter in a half a tea-cup of
flour, with a little
parsley and
thyme; stir this in with a pint of
oysters. Serve it with the gravy in the dish. A large
fish should be allowed an hour, small ones half an hour.
Soak a
salt shad a day or night previous to cooking; it is best to drain an hour before you put it to the fire; if it hangs long exposed to the air, it loses its flavor: grease the gridiron to keep it from sticking; have good coals, and put the inside down first. Fresh
shad is better to be sprinkled with
salt, an hour before it is put to broil; put a plate over the top to keep the heat in. In broiling
shad or other fresh fish you should dust them with
corn meal before you put them down.
Make a stuffing of
bread, butter, salt, pepper and
parsley; fill a large
shad with this, and bake it in a stove or oven.
Have the
fish well scalded, washed and drained; cut slits in the sides of each; season them with
salt and
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pepper, and roll them in
corn flour; have in your frying-pan hot
lard or
bacon drippings; if the
fish have been kept several days, dip them in
egg before rolling them in
corn flour, to keep them from breaking; fry them light brown on both sides.
After opening them as oysters, wash them in their own
liquor and drain then; make a batter of an
egg flour and
pepper; dip them in this, and fry them in
butter.
Strain the liquor and stew them in it for about twenty minutes; make a thickening of
flour, water and
pepper; stir this in and let it boil up; have some
bread toasted and buttered in a deep dish, and pour the
clams over.
Clam soup
may be made by putting an equal quantity of water with the liquor, and putting in toasted bread, crackers or dumplings.
Scale and wash them well; cut off the heads and fins, and season them with
salt, pepper and
cloves; pack them neatly in a large jar, and pour on enough cold
vinegar to cover them; put a plate over the top of the jar, and set it in a moderately warm oven, or on the top of a stove, in a pan of
hot water, for five or six hours; they will keep in a cool place several weeks, and are an excellent relish. The jar or pan should be of stone ware, or fire-proof yellow ware.
Put your
fish to soak over night; change the
water in the morning, and let it stay till you put it on, which
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should be two hours before dinner; keep it at scalding heat all the time, but do not let it boil, or it will get hard; eat it with egg sauce or drawn butter. If you have any
cod fish left from dinner, mix it with
mashed potatoes, and enough
flour to stick them together; season with
pepper; make it into little cakes, and fry them in
ham drippings.
To Boil Salt Shad, Mackerel or Herring. |
Wash the
fish from the pickle; put it in a frying-pan; cover it with
water, and let it boil fifteen minutes; take it up and drain it between two plates; put a little
butter over and send it hot to the table: or, after boiling, you can
flour, and fry it in
drippings of any kind.
Let
salmon soak over night, and boil it slowly for two hours; eat it with
drawn butter. To
pickle salmon after it has been boiled, heat
vinegar scalding hot, with whole
peppers and
cloves; cut the
fish in small square pieces; put it in a jar, and pour the
vinegar over.
Shad
may be done in the same way.
After being well cleaned, rub the
fish with
salt, and pin it in a towel; put it in a pot of
boiling water, and keep it boiling fast;--a large
fish will take from half to three-quarters of an hour--a small one, from fifteen to twenty minutes. A fat
shad is very nice boiled, although
rock and
bass are preferred generally; when done, take it up on a
fish dish, and cover it with egg sauce or drawn butter and
parsley. Pickled mushrooms and walnuts, and mushroom catsup, are good with boiled
fish.
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Wash four
terrapins in
warm water; then throw them in a pot of
boiling water, which will kill them instantly; let them boil till the shells crack; then take them out, and take off the bottom shell; cut each quarter separate; take the gall from the liver; take out the eggs; put the pieces in a stew-pan, pour in all the liquor, and cover them with
water; put in
salt, cayenne, and
black pepper, and a little
mace; put in a lump of
butter the size of an egg, and let them stew for half an hour; make a thickening of
flour and
water, which stir in a few minutes before you take it up, with two glasses of
wine; serve it in a deep covered dish; put in the
eggs just as you dish it.
Strain the
liquor from the oysters, and put it on to boil, with an equal quantity of
water; take off the scum as it rises; put in
pepper, salt, parsley, thyme and
butter; stir in a thickening of
flour and
water; throw in the
oysters, and let them scald. If you have
cream, put in half a pint just before you take them up.
ANOTHER WAY.
Strain the liquor from a gallon of oysters, and add to it an equal quantity of water; put it on the fire, and boil and skim it before you add the seasoning; then put in six large blades of mace, a little cayenne, and black or white pepper; (the latter, on account of the color, is preferable, as it is desirable to have the soup as white as possible;) afterwards, permit all to boil together about five minutes; then pour in the oysters and a quarter of a pound of butter, into which a
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dessert-spoonful of wheat flour has been rubbed fine; keep this at boiling heat until the oysters begin to look plump--when it is ready for the table, and must be served up very hot. If you can procure a pint of good cream, half the amount of butter will answer;--if you believe the cream to be rather old, even if it seems to be sweet, add before it goes into the soup, half a small teaspoonful of soda, well mixed with it; after you put in the cream, permit it to remain on the fire long enough to arrive at boiling heat again, when it must be taken up, or it may curdle; throw into the tureen a little finely cut parsley.
Toast several slices of
bread quite brown, and
butter them on both sides; take a baking dish, and put the toast around the sides, instead of a crust.
Pour your oysters into the dish, and season, to your taste, with butter, pepper and salt, adding mace or cloves.
Crumb bread on the top of the oysters, and bake it with a quick heat about fifteen minutes.
Pick out the largest
oysters and drain them; sprinkle them with
pepper and
salt; beat up an
egg, and dip them first in it, and then in
pounded crackers, and fry them in
butter. It is a plainer way to dip them in corn meal.
Make a thick batter with two
eggs, some
crumbs of bread and
flour, and a little
milk; season this well with
pepper and
salt; have in a frying-pan equal parts of
lard and
butter; drop in a spoonful of the batter
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and put into it one large
oyster, or two small ones, let them brown slowly, so as not to burn; turn them carefully. This is a good way to have
oysters at breakfast.
Open them and throw them in a stew-pan, with a lump of
butter; make a thickening of
flour and
water, salt and
pepper, and stir it in just as the
oysters boil: when they are done, take them up in a deep covered dish, with
buttered toast in the bottom.
Strain off the
liquor from the oysters, and put it on to boil, with some
butter, mace, nutmeg, pepper and
salt; just as it boils, stir in a thickening of
milk and
flour; put in the
oysters, and stir them till they are sufficiently stewed; then take them off, and put in the
yelks of two eggs, well beaten; do not put this in while it is boiling, or it will curdle. Line a dish, not very deep, with
puff paste; fill it with white paper, or a clean napkin, to keep the top
paste from falling in; put on a lid of
paste, and bake it. When done, take off the lid carefully; take out the paper or napkin, and pour in the
oysters. Send it hot to table.
Make a
crust after the directions given for puff paste; grease the bottom of a deep dish, cover it with
paste; then season two quarts of raw
oysters, (without the liquor,) with
spices to your taste, (some preferring
nutmeg, mace, cayenne pepper,--others,
black pepper alone,) add
butter and a heaped tea-cup of grated
bread; put all together in the dish; then cover it with your
paste, cut in strips, and crossed, or ornamented
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as your fancy dictates; a pound of
butter to two quarts of
oysters makes a rich pie; if the
oysters are fine, less
butter will answer.
A pie of this size will bake in three-quarters of an hour, if the oven is in good order; if the heat is not quick allow it an hour.
If in baking, the crust is likely to become too brown, put a piece of paper doubled over it, and the light color will be retained; when taken from the oven, if it should look dry, pour some of the liquor that was drained from the oysters in the dish, having previously strained and boiled it.
As paste always looks more beautiful when just from the oven, arrange your dinner so that the pie may be placed on the table immediately it is done.
Take from the shell as many
oysters as you want to put in the pie; strain the
liquor, put it with them over the fire and give them one boil; take off the scum, put in, if you wish to make a small pie, a quarter of a pound of
butter, as much
flour mixed in
water as will thicken it when boiled, and
mace, pepper, and
salt to your taste; lay a
paste in a deep dish, put in the
oysters and cover them with
paste; cut a hole in the middle, ornament it any way you please, and bake it. A shallow pie will bake in three-quarters of an hour.
Plump the
oysters for a few minutes over the fire; take them out and stir into the
liquor some
flour and
butter mixed together, with a little
mace and
whole pepper, and
salt to your taste; when it has boiled long enough, throw in the
oysters, and add a glass of
white
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wine, just as you take it up. This is a suitable sauce for boiled fowls.
Drain off the
liquor from the oysters, wash them and put to them a table-spoonful of
salt, and a tea-cup of
vinegar; let them simmer over the fire about ten minutes, taking off the scum as it rises; then take out the
oysters, and put to their own liquor a table-spoonful of
whole black pepper, and a tea-spoonful of
mace and
cloves; let it boil five minutes, skim, and pour it over the
oysters in a jar.
Oysters Pickled another way. |
Wash and drain the
oysters, and put them in
salt and water, that will bear an egg; let them scald till plump, and put them in a glass jar, with some
cloves and
whole peppers, and when cold cover them with
vinegar.
To Brown Oysters in their own Juice. |
Take a quart of large
oysters, wash them in their own
juice, drain and dip them in the
yelk of eggs; heat
butter in a frying-pan, and after seasoning them with
pepper and
salt, put them in separately; when they are brown on both sides, draw them to one side of the pan; strain the
liquor, and put it in with a piece of
butter and
flour enough to thicken it.
Have ready a kettle of
boiling water, pour it in a pan or speeder, which is set on coals; have the
eggs at hand; put a little
salt in the
water, and break them in one at a time, till you get all in; let them remain
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till the
white is set, and take them out with an eggspoon, and put on a dish that has
buttered toast on it.
Slice and fry any kind of
bacon, dish it; have the
eggs ready in a dish, and pour them into the
gravy; when done, take them up and lay them on the meat.
Have your
lard or
butter boiling hot; break in one
egg at a time; throw the hot fat over them with an egg slice, until white on the top; slip the slice under and take them out whole, and lay them on the dish or meat without breaking; season with
salt.
Beat six or eight
eggs, with some chopped
parsley and a little
salt; have the pan or speeder nicely washed; put in a quarter of a pound of
butter, when it is hot, pour in the
eggs; stir it with a spoon till it begins to form; when it is of a light-brown on the under side it is done; turn it out on a plate, and send to table immediately.
Grated bread, soaked in
cream; put in the omelet, some think an improvement.
The
dripping of a nice ham, some persons use for omelet instead of butter.
Have the
water boiling, and look at your watch as you put them in; two minutes and a half will cook them to please most persons; if you want them very soft, two minutes will be sufficient, or if less soft three minutes. If you wish them hard, as for lettuce, let them boil ten minutes. Spoons that have been used in eating eggs should be put in water immediately, as the egg tarnishes them.
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>
VEGETABLES.
Pick out ears near the same size, and have the
water boiling when you put them in; half an hour is long enough for young
corn; that which is old and hard will take an hour or more; if young
corn is boiled too long, it becomes hard and indigestible.
Cut
green corn off the cob; put it in a pot, and just cover it with
water; let it boil half an hour; mix a spoonful of
flour with half a pint of
rich milk, pepper, salt, parsley, thyme and a piece of
butter; let it boil a few minutes, and take it up in a deep dish.
Corn will do to cook in this way when too old to boil on the cob.
When boiled, cut the
corn off the cob, and spread it on dishes; set these in the oven to dry after the bread comes out. If you have no oven, it can be dried in a stove of moderate heat, or round a fire. When perfectly dry, tie it up in muslin bags, and hang them in a dry place; when you use it, boil it till soft in
water; mix
flour, milk, butter, pepper and
salt together, and stir in.
Cut the
corn through the grain, and with a knife scrape the pulp from the cob, or grate it with a coarse grater, and to about a quart of the pulp, add two
eggs beaten, two table-spoonsful of
flour, a little
salt and
pepper, and a small portion of thin
cream, or
new milk;
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beat the the whole together; have the
butter or
lard hot in the pan, and put a large spoonful in at a time, and fry brown, turning each fritter separately; this makes an agreeable relish for breakfast, or a good side dish at dinner.
Large hominy, after it is washed, must be put to soak over night; if you wish to have it for dinner, put it to boil early in the morning, or it will not be done in time; eat it as a vegetable.
Small hominy will boil in an hour; it is very good at breakfast or supper to eat with milk or butter, or to fry for dinner.
Both large and small hominy will keep good in a cool place several days. Be careful that the vessel it is cooked in, is perfectly clean, or it will darken the hominy.
Put a little
lard in your frying-pan, and make it hot; mash and
salt the
hominy; put it in, and cover it over with a plate; let it cook slowly for half an hour, or longer if you like it very brown; when done, turn it out in a plate. If you do not like it fried, mash it well, with a little
water, salt, and
butter, and warm it in a frying-pan.
When the
potatoes are old, pare them, put them in plenty of
boiling water, and boil them till you can run a fork through easily; if you wish to have them whole, pour off all the
water, throw in some
salt, and let them stand a few minutes over coals, to let the steam go off; they will then be
white and mealy.
It is a mistaken notion to boil potatoes in but little
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water, as they are sure to turn dark and taste strong. In cold weather they may be kept pared several days in a pan of water, by changing the water every day, and will be whiter.
If you like mashed potatoes,
take them up when barely done, sprinkle them with salt, and mash them; put in a spoonful of cream and a small lump of butter; keep them hot till they are taken to table.
In the summer when potatoes are young, put them in a small tub, with a little water, and rub them with a piece of brick, to break the skin; you can then peel enough for dinner with a knife in a few minutes. When they are older, boil them with the skins on, and squeeze them separately in a cloth to make them mealy. New potatoes are nice with cream and butter over them.
In boiling old potatoes, some persons cut them round without paring, which allows the moisture to escape; this is an improvement; you can then either peel them or send them to table without peeling.
Chop or slice cold
potatoes; season with
pepper and
salt; stew them with a little
butter and
milk, and a dust of
flour; when nearly done, stir in a
yelk of egg, with some chopped
parsley--they will cook in a few minutes, and may be sliced over night if you wish an early breakfast.
To boil
sweet potatoes, put them in a pot with plenty of
water; let them boil fast till you can run a fork through the largest; then pour off the
water, and leave them in the pot a quarter of an hour; you can then peel the skin off or leave it on. Some prefer them
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baked in a dutch-oven; they should have a quick heat; large
potatoes will take an hour to bake. It has been found a good way to boil them, till nearly done; then peel and bake them--they are drier and nicer.
Cold
potatoes are very good fried for breakfast with scraps of
bacon; if they have been mashed, make them out in cakes with a little
flour, and fry them brown, or slice them.
If you wish to bake
tomatoes in the oven with
bread, pour
boiling water on, and skin them; cut them in small pieces; season with
salt and
pepper, and put them in a pan with
crumbs of bread and
butter; cover the pan with a plate, and bake three-quarters of an hour; when done, mash them and take them out on a dish.
Slice them, season with
pepper and
salt, and fry in hot
butter; if they are green, dip them in
flour after being seasoned.
Pour
boiling water on the
tomatoes, skin and cut them fine; to one quart of this, put two chopped
onions and a lump of
butter the size of an egg; let them boil half an hour, then mash them; put in
grated bread, pepper, salt, and the
yelks of two eggs.
Wash and pour
boiling water over them; peel off the skins, and cut them up; season them with
pepper and
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salt; put in a lump of
butter, and boil them in their own
juice for half an hour; stir in enough
crumbs of bread to thicken them; let them cook slowly ten minutes longer; be careful that the
bread does not burn.
Take out the inside of large
tomatoes, make a stuffing of
bread, butter, pepper, salt and an
egg; fill them with this, and set them in a deep pie-plate; let them bake slowly half an hour.
Tomato Jelly, to eat with Roast Meat. |
Wash the
tomatoes, and put them in a bell-metal kettle, with a little
water; let them boil thirty minutes; take them out and strain them through a sieve, till you get all the
pulp; let it settle and pour off the top; put the thick part in deep plates, and set them in the oven after the
bread is drawn; season it with
pepper and
salt to your taste, and put it away in a jar. It can either be eaten cold, or warmed up with
crumbs of bread and
butter. Some persons slice
tomatoes, and dry them on dishes in an oven.
Wash and cut them in two, if large; if small, leave them whole, but do not peel them or they go too much to pieces; have a broad speeder or stove-pan; put in a half spoonful of
butter; season the
tomatoes with
pepper and
salt, and
flour them; cover them with a plate; they will cook in ten minutes, stirring them once; pour in half a tea-cup of
cream just as they are done; let them boil up and dish them while hot; this dish is much liked either for breakfast, dinner or tea.
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To Broil Tomatoes for Breakfast. |
Take large round
tomatoes, wash and wipe them, and put them on the gridiron over lively coals--the stem side down; when this is brown, turn them and let them cook till quite hot through; place them on a hot dish and send them quickly to table, where each one may season for himself with
pepper, salt and
butter.
To Bake Tomatoes for Breakfast. |
Season them with
pepper and
salt; flour and bake them in a stove, in a deep plate with a little
butter over them.
Tomatoes sliced with Onions. |
Pick the best
tomatoes; let them stand a little while in
cold water, then peel and slice them. To about six
tomatoes, you may add two
red onions, also sliced; season with
pepper, plenty of
salt, and a small portion of
vinegar.
To put up Tomatoes for Winter. |
Gather a quantity of
tomatoes, wash, scald, skin and cut them up; season them highly with
pepper and
salt, and put them in a large stone jar; set this in the oven with your
bread, and leave it till it is cold; stir them, and set them in the oven every time you bake for several weeks; when the juice is nearly dried up, put a piece of white paper over the jar, melt some
lard and pour on it. When you use them, stew them with
bread, butter and
water.
Boil them ten minutes; then cut them in half and take out the seeds, fill them with a stuffing of
crumbs
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of bread, seasoned with
butter, pepper, salt, the
yelk of an egg, and if you choose, the
juice of a tomato; close them and tie each one with a string; put a little
water in the dutch-oven, and lay them in with some of the stuffing on the top; let them cook slowly half an hour, basting them with
butter; take them out, thicken the gravy, and pour it over them on the dish.
Cut them in slices half an inch thick; sprinkle them with
salt, and let them stand a few minutes to extract the bitter taste; wash them in
cold water, and wipe them dry; season with
salt and
pepper; dip them in
flour, and fry them in
butter.
Another way of cooking them is to cut them in thin slices, and bake them on a bake-iron that is hot enough to bake cakes.
Salsify, or Oyster Plant. |
Scrape the roots, and boil them till soft; mash them, and put in
butter pepper, salt, and
egg and
flour enough to stick them together; make this in cakes as large as an
oyster, and fry them in
butter; or after boiling, you can cut them in slices and stew them in
water; then butter and season, and thicken with a little
flour and
cream.
To Stew or Fry Mushrooms. |
Be careful in gathering
mushrooms that you have the right kind; they are pink underneath, and white on the top, and the skin will peel off easily, but it sticks to the poisonous ones.
After you have peeled them, sprinkle them with salt and pepper, and put them in a stew pan, with a little water, and a lump of butter; let them boil fast ten
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minutes, and stir in a thickening of flour and cream. They may be fried in butter, or broiled on a gridiron. They are sometimes very abundant in the fall, on ground that has not been ploughed for several years; they appear after a warm rain; they may be peeled, salted, and allowed to stand some hours before cooking.
Cucumbers, to Fry or Slice. |
To fry
cucumbers, take off the rinds in long pieces, a quarter of an inch thick; season them with
pepper and
salt; dip them in
flour, and fry them in
butter.
Many persons think cucumbers unwholesome, and they certainly are if kept for several days before they are eaten; but if sliced thin, with onions, pepper, salt and good vinegar, they may generally be eaten without danger.
Persons that are fond of
lettuce may have it nearly all the year, by sowing the different kinds, and keeping it covered through the winter; the most approved way of dressing it is to cut it fine, and season with
oil, mustard, pepper, salt, vinegar, and a
hard egg chopped. The
essence of ham is also very good to season
lettuce.
Where there is a large family, it is a good and economical way to cut the fat of ham in small pieces, fry it, and make a gravy with flour, water and pepper, to eat with lettuce.
To cook lettuce
you must fry a little ham; put a spoonful of vinegar into the gravy; cut the lettuce, put it in the pan; give it a stir, and then dish it.
Cut hard
white cabbage across the leaves, and put it in a deep plate, scald two large spoonsful of
vinegar with a piece of
butter, some
pepper and
salt; pour this
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over the slaw; have an
egg boiled hard; chop it fine, and spread it over the top. Some persons like it heated in a pan with
vinegar and
water, and the
yelk of a raw egg mixed through it.
Have a pot with half
milk, and the rest
water; when this boils, put in the
cauliflowers, and let them boil till tender; put in some
salt just before you take them up; have ready
drawn butter with
parsley, to pour over them, or a sauce of
cream and
butter.
Good heads of
yellow Savoy cabbage,
cooked in this way, resemble cauliflowers.
Brocoli
is a delightful vegetable, and may be cooked in the same manner.
In summer, you should allow a large head of
cabbage an hour to boil, but when it has been tendered by the frost, it will boil in half that time. Most persons prefer
cabbage boiled with
ham; the pot should be well skimmed before it goes in or the grease will penetrate the
cabbage, and make it unwholesome; take it up before it boils to pieces. It is very good boiled with
corned beef or
pork, or with
milk and
water, with a little
salt added. Some like it with a little
salæratus thrown in while boiling, as that tenders it and makes it of a more lively green.
After skimming the pot that the bacon has been boiled in, put in
cabbage sprouts,
and let them boil till the stalks are tender; all greens are best boiled in a net.
Spinach
cooks in a few minutes; some persons prefer it when boiled in
salt and water; you should
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have
drawn butter or
hard eggs to eat with it when done in this way.
There are several kinds of wild greens to be round in the country in the spring, as
wild mustard, poke and lambs-quarter,
which are very good cooked as cabbage sprouts.
Pour
boiling water on
poke,
after tying it in bunches, as asparagus, let it stand a few minutes; pour off the
water; boil it with a little
salt in the
water, and if you choose a little
salæratus; dress it with
butter, and dish it as asparagus.
String beans, if boiled in
salt and water, will require fully two hours; but if boiled in a net, in a pot with
bacon, they will not take so long; if they are cooked in the same pot with cabbage, it will injure the flavor. It is a good way to boil a very small piece of
pork or
bacon, or a
ham-bone in the pot with
beans; when they are done, season them with
cream, butter, salt and
pepper.
Shell them, and wash them in
cold water; let them boil about an hour; when done, dip them from the
water, and season with
salt, pepper, cream or
butter; keep them hot till they are sent to table.
Dried lima beans
should be soaked over night, and boiled two hours or longer, if they are not soft.
Early
peas require about half an hour to boil, and the later kinds rather longer; the
water should boil when they are put in; when they are tough and yellow, they may be made tender and green, by putting in a little
pearl-ash, or
ashes tied up in a rag, just before they are taken up; this will tender all green vegetables,
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but do not put too much;--when done, dip them out; drain and season them with
butter, pepper and
salt; put a bunch of
parsley in the middle of the dish.
To Keep Green Beans for Winter. |
Boil
salt and water to make a strong pickle; string the
beans, and put them in a tight wooden firkin; sprinkle them with
salt as they go in; when the pickle is cold, pour it on, and put on a weight to keep the
beans under; they will keep in the cellar till the next spring. They should soak several hours in
cold water before they are boiled.
All persons that have a garden should have an asparagus-bed; it is valuable as being one of the first vegetables in the spring. Put the stalks of the same length in bunches together, and tie them with strings; boil it three-quarters of an hour in clear
water; (if you put salt in, it turns it dark;) have
buttered toast in the bottom of a deep dish; untie the strings, and put the
asparagus in; sprinkle it over with
pepper and
salt, and put
butter on.
Asparagus is also agreeable in chicken soup.
In cultivating this vegetable, the
small bunch cymling is the best, as it takes so little room in the garden, and comes soon to maturity; if they are so hard that a pin will not run in easily, they are unfit for use. Boil the
cymlings till soft; cut them open, and take out the seeds; put them in a colander, and mash them; when the
water is drained off, put them in a small pot, and stew them with
cream and
butter for ten minutes; just as you dish them, season with
pepper and
salt. If boiled with
salt meat, they require but little seasoning.
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Young
pumpkins resemble cymlings, when cooked in the same way. When they are ripe, they should be pared and cut up, and boiled till soft in a good deal of
water; take them up as soon as they are done, or they will soak up the
water; mash them and season them with
salt, pepper and
butter. They are good to eat with roast or boiled beef.
The
long striped pumpkin, with a thick long neck, called by some
potato pumpkin, is the best for baking; cut it up in slices, leaving on the
rind; put it in a dutch-oven or dripping-pan, and let it bake an hour with a quick heat. Where sweet potatoes cannot be had,
pumpkins make a very good substitute. If you put ripe
pumpkins that have not been frosted, in a dry place, they will keep to make puddings till spring.
Pare them, and cut them in thin slices; have a strong thread, and string them on it with a needle; hang them out in the sun till dry, taking them in at night; tie them up in a muslin bag, and hang them in a dry place. Soak them before they are stewed, and they are nearly as good for puddings as when in season. Some dry them, as apples, by spreading on boards.
Scrape and split them, and boil until quite soft, either in
salt and water, or with
meat; they are very good served up in this way, with plenty of
butter. They may, when boiled, either be baked with a few slices of
salt meat, and require no seasoning but
pepper,
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or made into small round cakes, seasoned with
butter, pepper and
salt, and fried.
Carrots should be scraped, and boiled till soft, in plenty of
water; when they are done, take them up, and slice them thin; season them with
salt, pepper and
butter. They are suitable to eat with boiled meat or fowls.
Pare and quarter the
turnips, and put them in a pot of clear
water, or with fresh
meat; boil them half an hour; drain, and season them with
butter, pepper and
salt; mash them.
After they are peeled, boil them in
milk and
water; if small, they will cook in half an hour; when they are done, pour off the
water; put in
cream, butter and
salt, and let them stew a few minutes. Small
onions are much better for cooking, as they are not so strong.
Wash the
beets; cut the tops off, and put them in
boiling water; the early
turnip beet is best for summer, and will boil in less than an hour; the long
winter beet should be boiled two hours;--when they are done, drop them in
cold water for a minute; peel and slice them; season with
butter, pepper and
salt; send them hot to table.
To pickle beets,
put them in a jar after they have been boiled; fill it up with weak vinegar; put in salt, cayenne and black pepper.
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Pick a pint of
rice, wash it clean--put it in three pints of
boiling water: it should boil fast, and by the time the
water evaporates, the
rice will be sufficiently cooked; set it where it will keep hot, until you are ready to dish it.
>
To Keep Vegetables in Winter.
Beets, parsnips, carrots and salsify should be dug up before the frost is severe; those wanted for use in the winter should be put in barrels, and covered with sand; what you do not want till spring should be buried in the garden, with sods on the top. Celery may be dug in November, and set in a large box covered with sand, in the cellar, with the roots down; it will keep till the frost is out of the ground. Or it may be left in the ground all winter, and dug as you want it for use.
>
BREAD, &c.
As bread is the most important article of food, great care is necessary in making it, and much judgment, as the weather changes so often.
In warm weather, the rising should be mixed with water nearly cold; if there should be a spell of damp weather in the summer, have it slightly warm and set it to rise on a table in the kitchen.
In winter it should be mixed with warm water, and left on the warm hearth all night. If the yeast is fresh, a small quantity will do; if several weeks old,
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it will take more. If you use dry yeast, let it soak fifteen minutes, and put in a tea-spoonful of salæratus to prevent it from getting sour.
Light Bread, Baking in a Stove, &c. |
For two loaves of bread, thicken a quart of
water with
flour, till it will just pour easily; put in a table-spoonful of
salt and half a tea-cup of
yeast; this should be done in the evening. If the weather is cold, set it where it will be warm all night; but, if warm, it will rise on a table in the kitchen. (If it should not be light in the morning, and the
water settles on the top, stir in a little more
yeast, and set it in a pan of
hot water for a few minutes;) knead in
flour till it is nearly as stiff as pie crust, and let it rise again. Have your baking pans greased, and when it is light, mould out the bread, and put it in them; set it by the fire, covered with a cloth, till it begins to crack on the top--when it is light enough to bake. To bake in a stove requires care to turn it frequently; if it browns too fast at first, leave the door open a little while; a thick loaf will bake in an hour, and a small one in less time. In trying the heat of a stove, drop a few drops of
water on the top, if it boils gently it is in good order, and the heat should be kept at this point.
To Bake a Dutch-oven Loaf. |
If you wish to make a large loaf, it will take three pints of
water, more than half a tea-cup of
yeast, and two spoonsful of
salt; when the rising is light, knead it up, have the dutch-oven greased; put it in, and set it near the fire, but not so near that it will scald. When it rises so as to crack on the top, set the oven on coals; have the lid hot, cut the loaf slightly across the top,
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dividing it in four; stick it with a fork and put the lid on; when it is on a few minutes, see that it does not bake too fast; it should have but little heat at the bottom and the coals on the top should be renewed frequently; turn the oven round occasionally.
If baked slowly, it will take an hour and a half; when done, wrap it in a large cloth till it gets cold.
>
To Bake in a Brick Oven.
If you have a large family, or board the laborers of a farm, it is necessary to have a brick oven, so as to bake but twice a week; and to persons that understand the management of them, it is much the easiest way.
If you arrange every thing with judgment, half a dozen loaves of bread, as many pies or puddings, rusk, rolls or biscuit may be baked at the same time. Some persons knead up their bread over night in winter; to do this, the sponge should be made up at four o'clock in the afternoon. If you wish to put corn flour in your bread, scald one quart of it to six loaves, and work it in the flour that you are going to stir in the rising; to make six loaves of bread, you should have three quarts of water and a tea-cup of yeast.
Scalded corn flour, or boiled mashed potatoes, assists bread to rise very much in cold weather. Have a quart of potatoes well boiled and rolled fine with a rolling-pin on your cake board; mix them well in the rising after it is light; if the oven is not ready, move the bread to a cool place. If the bread is sour before you mould it out, mix a heaped tea-spoonful of salæratus in a little water; spread out the bread on the board, dust a little flour on it, and spread the salæratus and water over, and work it well through. This quite takes away the sour taste, but if the bread is made of good lively yeast,
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it seldom requires it; let it rise in the pans about half an hour. Many persons that make their own bread, are in the constant practice of using salæratus, putting in the rising for six loaves a heaped tea-spoonful, dissolved in a little warm water; in this there is no disadvantage, and it insures sweet bread, and will also answer in making rolls or light cakes.
Common sized loaves will bake in an hour in the brick oven. If they slip easily in the pans, and, upon breaking a little piece from the side, it rises from the pressure of the finger, it is done; but if it should not rise, put it back again; when the bread is taken out of the oven, wrap it in a cloth till quite cold.
You should have a large tin vessel with holes in the top, to keep bread in; in this way, it will be moist at the end of the week in cool weather.
Coarse brown flour or middlings makes very sweet light bread, by putting in scalded corn meal, say, to two loaves, half a pint, and is also good to use for breakfast made as buckwheat cakes.
>
Directions for Heating a Brick Oven, &c.
It is very important to have good oven-wood split fine, and the oven filled with it as soon as the baking is out; by this precaution it is always ready and dry. Early in the morning, take out half of the wood, and spread the remainder over the oven, in such a way as it will take fire easily; light a few sticks in the fire, and put them in; when it burns well, turn the wood about, and occasionally add more till it is all in; when it is burnt to coals, stir them about well with a long-handled shovel made for the purpose.
When it looks bright on the top and sides, it is hot enough; let the coals lay all over the bottom till near
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the time of putting in the bread, when draw them to the mouth, as it is apt to get cool the quickest. If you have biscuit to bake, put some of the coals on one side near the front, as they require a quick heat, and should be put in immediately after the coals are taken out; they will bake in fifteen or twenty minutes.
When all the coals are taken out, if the bottom of the oven sparkles, it is very hot, and should wait a few minutes; but if not, you may put in the bread first, and then the pies; if you have a plain rice pudding to bake, it should be put in the middle of the front, and have two or three shovels of coals put round it, if the oven is rather cool. Close the oven with a wooden stopper made to fit it; after they have been in a few minutes, see that they do not brown too fast; if so, keep the stopper down a little while. Pies made of green fruit will bake in three-quarters of an hour; but if the fruit has been stewed, half an hour will be long enough.
Rusk, or rolls, take about half an hour to bake in a brick oven; if you should have to open the oven very often before the bread is done, put in a few shovels of coals and shut it up.
When all is taken out, fill the oven with wood ready for the next baking.
There is nothing in any department of cooking that gives more satisfaction to a young housekeeper than to have accomplished what is called a good baking.
Take six quarts of
unbolted flour, one tea-cup of good
yeast, and six spoonsful of
molasses; mix them with a pint of
milk, warm water, and a tea-spoonful of
salæratus; make a hole in the
flour and stir this mixture in it, till it is like batter; then proceed as with
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fine flour. Mould it, when light, into four loaves. Have your oven hotter than for other bread, and bake it fully one hour and a half. It is an excellent article of diet for dyspeptic and sedentary persons.
This is three-fourths
unbolted flour, and the remaining fourth
common flour, and is risen and made as other light bread, but should be baked rather more.
It is important to those that make their own bread, to make their own yeast, or they cannot judge of its strength. The best is the old-fashioned hop yeast, which will keep for six weeks in winter.
Put a pint of hops in a pot, with a quart of water; cover it tightly, and let it boil slowly for half an hour; strain it while boiling hot on a pint of flour, and a heaped table-spoonful of salt; stir it well, and let it stand till nearly cool; when put in a tea-cupful of good yeast; if it is not sweet, put in a little salæratus, just as you stir it in; keep it in a warm place till it rises, when put it in a stone jug, and cork it tightly. Keep it in a cool place in summer, but do not let it freeze in winter; shake it before you use any.
When your yeast jug is empty, fill it with water, and let it soak; wash it well, and if it should smell sour, rinse it with salæratus water. If you have a garden, raise your own hops by all means; pick them by the first of September, or they will lose their strength; dry them on sheets spread on the garret floor.
If you buy hops, choose light green ones, with the yellow dust about them. Brown hops have generally stayed too long on the vines.
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ANOTHER METHOD.
Put two handsful of hops into three pints of water; let it boil to one quart; when cold, strain it on to a pint of best flour, a table-spoonful of salt, half a pint of sugar-house molasses, and a tea-cup of good yeast: as it rises, skim off the top several times, when the yeast looks white, bottle it up tight and it will keep for several weeks.
Put a large handful of good
hops in a quart of
water; cover it close, and let it boil nearly half away, when strain it over
corn flour; it must all be wet, but not so soft as for bread; put in a large spoonful of
salt, and mix it well; when about milk warm, put in two table-spoonsful of
yeast, (observe that the
yeast is lively,) rub it through with your hands; it must be so stiff as just to stick together; set it in a warm place to rise, which it should do in a few hours. When light, rub in more
corn flour, and scatter it in dishes, very thin, (or put it on a cloth on a large waiter, spread thinly.) It should be dried quickly, or it may turn sour, either in the sun, (which is best,) or a warm stove room; stir it over frequently; when perfectly dry, cover it close, either in a jar or wooden box, and keep it in a dry closet. Select a sunny day, and begin early in the morning, as by this method you may have your
yeast dry by night. Half a tea-cupful is enough for two loaves of wheat bread, (it should be soaked in
water some minutes before using it,) and it is generally best to put in half a tea-spoonful of
salæratus, as dry yeast is more apt to turn sour than the liquid yeast.
Some good housekeepers use this yeast where hops are scarce, and it answers very well. It will keep good six weeks or two months.
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Boil four large
potatoes with a tea-cupful of
hops tied loosely in a bag; mash the
potatoes in a pan, with a spoonful of
salt, and four of
flour; pour the
hop-water on it, and mix all together; when nearly cold, put in two table-spoonsful of
yeast; put it in a quart jar, and let it rise; it will do to use in five or six hours. This yeast is much weaker than the first receipt; but it has this advantage,--that with a pint of it you may knead up four loaves of bread at night without making rising. It is best to make this yeast once a week, always being careful to have the jar sweet before you put it in.
To about a quart of
potatoes, boiled and made thin enough with
warm water to pass through a sieve, add, when cold, a tea-cupful of
sugar, a table-spoonful of
salt, and a gill of common
yeast. This is a quick
yeast, but will not keep so long as those before mentioned.
Put a pint of
hops in half a gallon of
water; cover it close and boil it down to one half; strain it over
flour enough to make a thick batter; when nearly cold, put in a tea-cup of
yeast, and three table-spoonsful of
salt; when well risen, work in as much
corn meal as will make it as stiff as biscuit dough; add a spoonful of
sugar and one of
ginger; when it rises again, make it out into little cakes, which must be dried in the shade, and turned twice a day. If made in dry weather, this
yeast will keep for several months, and is useful when
hops are scarce; it should be kept in a tight box, or a bag hung up in a dry place.
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If you have no yeast, you may make some with
milk, to rise with. Take a pint of
new milk and stir in it two tea-spoonsful of
salt, and half a tea-cup of
flour; keep it moderately warm by the fire, and it will lighten in about an hour; stir in
flour enough to make a large loaf of bread, with more
milk or
water. This yeast should be used immediately, and will do to lighten hop yeast.
To thicken half a gallon of
water with a quarter of a pound of
sugar, a little
salt and
flour, makes very good yeast when you cannot get hops. It will do to use in a day.
Superior Boiled Milk Rolls. |
Boil a quart of
new milk; pour it on a quart of
flour, while boiling hot, and stir it well; when nearly cold, add two tea-spoonsful of
salt, two table-spoonsful of
lard, and half a tea-cup of good
yeast; set it in a warm place to rise for about two hours; when light, work
flour in it on the cake-board, and, when quite smooth, mould it out into rolls, and put them in a baking-pan, which has been rubbed with
lard or
butter; set them in a warm place to rise again;--if the weather is warm, on a table in the kitchen, but if cold, set them by the fire. When light, put them in a cool place till you are ready to bake; they should have a moderate heat, and will bake in half an hour. In winter they may be moulded out and placed in the bake-pan over night for breakfast, or some hours before wanted for tea, and kept in a cool place till half an hour before baking, when set them near the stove to rise up.
With the addition of
nutmeg and
sugar, you may make nice
rusk.
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Boil a quart of
new milk with a quarter of a pound of
butter, the same of
lard, and a little
salt; beat up two
eggs, and pour the
boiling milk on them, stirring all the time; when nearly cold, add a tea-cup of
yeast and as much
wheat flour as will make it a thick batter; when quite light knead it up as
bread, and let it lighten before moulding out; grease the pans, and bake them with a moderate heat. A little
sugar and
water rubbed on just before baking rolls makes them glossy.
Rub two ounces of
butter into two pounds of
flour, stir in as much
boiling milk as will make a soft dough, when cold enough, add half a tea-cup of
yeast, and a little
salt; beat it well with a spoon, and let it rise as long as bread; mould them out in pans, and bake as other rolls.
Make a rising of a quart of
warm water, a little
salt, a tea-cup of
yeast, two spoonsful of
butter and
flour; let this rise, and knead it with as much
flour as will make a soft dough, and work it well; when it has risen again, mould it out, and bake half an hour.
A nice griddle cake
may be made by rolling this out, and baking it on the griddle or dripping-pan of a stove.
Boil
potatoes enough to make a quart when mashed, which should be done with a rolling-pin on a cake-board; mix these with a gallon of
flour, a spoonful of
butter, one of
lard, and some
salt; stir in
water sufficient to make dough, not quite so stiff as for light
View page [67]
bread, and a tea-cup of
yeast; knead it for half an hour, and set it to rise; when it is light, set it away in a cold place, and as you require it, cut off a piece; mould it in little cakes, and let them rise an hour before baking. These rolls will keep several days in cold weather. If the dough should get sour, mix in some
salæratus.
ANOTHER WAY.
Boil a quart of pared potatoes--pour off the water, mash them, add half a pint of sweet milk, warmed, and a small table-spoonful of salt; stir well, and pour it scalding hot into a quart of flour; add cold milk enough to make it the right consistence for rising; stir in half a tea-cup of yeast, and set it by to rise; it will soon be light, and is then to be made into dough, with shortened flour, as other rolls, and made out into cakes; and after standing in a warm place to become light again, which should not take long, bake with rather a quick heat. These rolls may be eaten warmed over.
Mush Rolls, without Milk or Eggs. |
When milk is scarce, (or for a change,) you can make good rolls with mush. Take a pint of
corn meal, pour on it three pints of
boiling water--stirring it as you pour; put in three ounces of
lard, a table-spoonful of
salt, and when milk warm, put in two table-spoonsful of
yeast, then mix in
wheat flour, and make it a soft dough; cover the pan close, set it in a warm place till it begins to rise; as soon as light, set it in a cold place; mould them out an hour before you bake them, and allow them to rise in the dripping-pan. It will do to bake in a large cake rolled out.
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Boil a pint of
milk, put in a small lump of
butter and a little
salt; beat up an
egg and put in, when nearly cold, with a spoonful of
yeast and some
flour; when light, knead in more
flour to make it quite stiff; work it well, and let it rise again; grease a dutch-oven or spider, flour your hands, and roll it out in rings, or round several times, a little higher in the middle. They will be nearly all crust, and suit delicate persons that cannot eat other warm bread.
To one quart of
sweet milk, boiled and cooled, half a pound of
butter, half a tea-cup of
yeast, a little
salt, and
flour enough to make a soft dough; beat up the
milk, butter and
yeast in the middle of the
flour; let it stand till light, in a warm place; then work it up with the
whites of two eggs, beaten light; let it rise again, then mould out into long rolls; let them stand on the board or table, to lighten, an hour or two; then grease your pans and bake in an oven or stove.
In the morning, when your
bread is light, take as much as would make one loaf; pour
boiling water on half a pint of
corn meal--stir it well--add a little
salt, spread open the dough and work in the mush, with the addition of a table-spoonful of
lard or
butter, and a little
flour; work well and mould out, placing them in your pans, and set them in a moderately warm place to lighten for tea; bake in a stove, if the weather is cold. This dough will keep two days, and may be baked as you need them.
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Rub half a pound of
lard into three pounds of
flour; put in a spoonful of
salt, a tea-cup of
cream, and
water sufficient to make it into a stiff dough; divide it into two parts, and work each well till it will break off short, and is smooth; (some pound it with an iron hammer, or axe;) cut it up in small pieces, and work them into little round cakes; give them a slight roll with the rolling-pin, and stick them; bake them in a dutch-oven, brick-oven, or dripping-pan of a stove, with a quick heat. These biscuits are very nice for tea, either hot or cold.
Boil a quart of
milk, and when nearly cold, stir it in the middle of your pan of
flour, with two spoonsful of
yeast, and one of
butter and
salt; let it lighten for two or three hours; knead the
flour in it, and let it rise again: a little while before you bake, roll it out, and cut it with the top of your dredging-box. Let them rise a few minutes in the dripping-pan.
Warm a quart of
sweet milk, and put in it half a tea-spoonful of
salæratus, and a heaped spoonful of
lard or
butter, and half a spoonful of
salt; pour this in as much
flour as will make a stiff dough; work it a quarter of an hour; mould and bake them as other biscuit.
Rub a small table-spoonful of
lard into a quart of
flour, and mix in two tea-spoonsful of finely powdered
cream of tartar, with a tea-spoonful of
salt; put a tea-
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spoonful of
super carbonate of soda in a pint of warm
milk,--work it in and make the paste of ordinary consistence for biscuit or pie crust, adding
flour or
milk, if either is needed; make it out in biscuit form, or roll it about half an inch thick, and cut in shapes;--bake them about twenty minutes.
Melt half a pound of
butter in a quart of warm
milk; add a spoonful of
salt, sift two pounds of
flour, make a hole in the centre, put in three table-spoonsful of
yeast, add the
milk and
butter; make a stiff paste when quite light, knead it well, roll it out an inch thick, cut it with a tumbler, prick them with a fork, bake in buttered pans, with a quick heat; split and butter before sending them to table.
Make them as Maryland biscuit, except that, instead of either lard or butter, you must use a portion of
rich cream; beat or work them well, and roll them moderately thin.
Warm a pint of
butter-milk, put in it a tea-spoonful of
powdered salæratus, and a piece of
lard the size of an egg; stir it into
flour till it is a soft dough; roll it out, and bake it on the griddle, or in the dripping-pan of a stove.
If you have no
sour milk, put a table-spoonful of
vinegar in
sweet milk.
Rub half a pound of
lard into two pounds and a half of
flour; add a little
salt and water sufficient to make
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stiff dough: work it well for half an hour, make it in small round lumps, and roll these until they are as thin as possible; bake them with a slow heat and they will look almost white. These are nice cakes for tea, either hot or cold.
To three quarts of
flour take three-quarters of a pound of
lard, and a spoonful of
salt; rub the
lard in the
flour, and put in
cold water, sufficient to make a stiff dough; roll it out without working in thin cakes; have the bake-iron hot, flour it, and bake with a quick heat; when one side is brown, turn and bake the other; when baked in the dripping-pan of a stove, they do without turning;--you may cut them in round cakes, if you choose.
Some use half
milk and half
water; in that case, less
lard is required.
Sift a quart of
flour, add to it a little
salt, a large spoonful of
yeast, beat the
white of a fresh egg to a froth; after mixing the
flour up with
cold water into a soft dough, add the
egg; set it in a moderately warm place. Next morning beat it well with a spoon, put it on the bake-iron in round cakes; when one side is nicely brown, turn them; keep them hot till sent to table, split and butter them. If you wish to have muffins for tea, they should be made up early in the morning.
Boil a quart of
new milk, have three pounds of
flour, three
eggs well beaten, a quarter of a pound of
lard, a table-spoonful of
salt; rub the
lard in the
flour and
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while the
milk is still warm, (but not hot,) stir it in the
flour, put in the
eggs, and a tea-cup of good
yeast; beat all well, and set them in a warm place to rise; when light they should be set in a cool place till you are ready to bake them, which should be in rings, or round cakes on the bake-iron, in a dutch-oven, or the dripping-pan of a stove;
butter just as you send them to table. If the batter is kept in a cold place it will keep good for two days in winter. Before baking muffins or any kind of light cakes, taste the batter, and if at all sour, put in a small portion of
salæratus, (previously dissolved in hot
water.)--In this way superior muffins may be made.
Take a quart of
milk, three
eggs, quarter of a pound of
butter or
lard, a tea-cup of
yeast, and
flour to make a soft dough; beat the
whites of the eggs alone, the
yelks with the
milk; melt the
butter and stir it in after all is mixed; bake them in rings, or in round cakes on the griddle: split and butter before sending them to table.
Pour a quart of
milk on four heaped spoonsful of
rice flour, stir it well, and put in a little
salt and
wheat flour, to make it a proper thickness, two
eggs and two spoonsful of
yeast; allow it four hours to rise, and bake in rings, or thin it and bake as batter cakes.
Warm a pint of
milk, and stir into it a pound and a quarter of
flour, (a quart of
flour is about equal to a pound and a quarter,) and two
eggs, the
yelks beaten with the batter, the
whites alone; mix with these two
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spoonsful of
lively yeast and a little
salt; let them rise, and when you are nearly ready to bake them, stir in a large spoonful of melted
butter; butter the rings and bake on a griddle, or in the dripping-pan of a stove. Split and butter before sending them to table.
Make a quart of
mush, put into it a lump of
butter or
lard, the size of two
eggs, and a little
salt; previously to making the
mush, have ready a pint of
light rising, stir into it a pint of
new milk, and the
mush, with as much
wheat flour as will make it a very thick batter; let it rise four or five hours, and when light, set it in a cold place, till you are ready to bake; dip a spoon in
water each time, and put the batter on the griddle in small cakes, or bake in rings. You may make it a little stiffer, and roll it out to bake in large cakes. If it should sour, put in a little
salæratus.
If you have no
milk, water will do instead. They will be nice toasted.
Stir into a pint of
mush a small lump of
butter, a little
salt, a pint of
milk, and
wheat flour to make a thick batter; stir into it half a tea-cup of
yeast, and let it rise; when it is light, butter a pan, pour it in and bake; eat it hot, at breakfast or supper. It will bake in a shallow pan in half an hour; if in a deep vessel, allow more time.
Boil a quart of
new milk, and pour it boiling hot, on as much
flour as will make a thick batter; put in a table-spoonful of
butter, and the same of
lard, two tea-
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spoonsful of
salt, half a tea-cup of
yeast, one
egg beaten; allow time to rise from six to eight hours; when perfectly light, set them in a cool place, till you are ready to bake, when you may use rings, or not, as you please--but be sure to butter the rings.
Take a quart of
sour cream, and two
eggs well beaten, a tea-spoonful of
salt; stir the
eggs into the
cream, gradually; add sifted
flour enough to make a thick batter, dissolve a tea-spoonful of
salæratus in as much
vinegar as will cover it, and stir it in at the last; bake in small cakes on the griddle, or in muffin rings in the dripping-pan of a stove.
Make a batter of a pound and a half of
flour, quarter of a pound of melted
butter, and two large spoonsful of
yeast; put in three
eggs, the whites and yelks beaten separately; mix it with a quart of
milk, and put in the
butter just before you bake; allow it four hours to rise; grease the waffle-irons, fill them with the batter--bake them on a bed of coals. When they have been on the fire two or three minutes, turn the waffle-irons over,--when brown on both sides, they are sufficiently baked. The waffle-irons should be well greased with
lard, and very hot before each one is put in. The waffles should be buttered as soon as cooked. Serve them up with
powdered white sugar and
cinnamon.
Take a pint of
milk, and beat into it three
eggs, and enough
wheat flour to make a thick batter; add a table-spoonful of melted
butter, and a little
salt; bake
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them immediately. Some persons add two table-spoonsful of
sugar, and a little
cinnamon; others dust
loaf-sugar and
cinnamon, or
nutmeg over each waffle, as it is baked.
To six spoonsful of
soft boiled rice, add two tea-cups of
water or
milk, and some
salt; stir in three tea-cups of
ground rice, and bake as other waffles.
Warm a quart of
milk, put in a spoonful of
butter, a little
salt, and two
eggs well beaten; stir in
flour till it is a thin batter, and two spoonsful of
yeast; beat all well together, adding the
eggs at the last; allow it five hours to rise, and bake it on the griddle in cakes, the size of a breakfast plate. Do not butter them till you send them to the table.
Mix a pint of
corn mush with two of
wheat flour, a spoonful of
butter or
lard, two
eggs and half a tea-cup of
yeast; make it in a batter with
water or
milk, and bake like buckwheat cakes.
Soak slices of
stale bread in
cold sweet milk for half an hour; then put it over the fire, and let it come to a boil, and mash it well; when nearly cool, add
wheat flour enough to make a stiff batter; beat this together with two
eggs, a tea-spoonful of
salt, and a table-spoonful of good
yeast; let it rise and bake as buckwheat cakes; if light before you are ready, set them in a cold place.
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You may make a very good batter cake without eggs. To a quart of
butter-milk, put a piece of
lard, the size of an egg; warm them together, and stir in a tea-spoonful of
salæratus; make it in a thin batter with
flour; beat it a few minutes, and bake it as other cakes.
Take quart of
buckwheat flour, half a pint of
wheat flour, and a spoonful of
salt; make them into a thick batter, with
milk-warm water; put in a half tea-cup of
yeast, and beat it well; set it by the fire to rise, and if it should be light before you are ready to bake, put a tea-cup of
cold water on the top, to prevent it from running over; if it should get sour, pour in a tea-spoonful of
salæratus, dissolved in
hot water, just before you bake.
It is best to make them up quite thick, and thin them with a little warm water before you bake; butter them just as you send them to table. If you can get brewers' yeast, it is much better for buckwheat cakes. In very cold weather, they may be kept made up for several days, and baked as required.
Warm a quart of
milk with a quarter of a pound of
butter, and a heaped spoonful of
sugar; beat up three
eggs, and put in, with a little
salt, and
flour enough to make it stiffer than pound-cake; beat it well; put in a tea-cup of
yeast, and let it rise; butter a fluted pan and pour it in; bake it in a quick oven, slice and butter it. If you wish tea at six o'clock, set it to rise at ten in the morning. Bake it an hour.
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Butter-milk Batter Cakes. |
Soak pieces of
dry stale bread in a quart of
butter-milk, until soft; break in two
eggs, add a little
butter or
lard, and
salt and
flour enough to make it stick together; beat it well, add a tea-spoonful of
salæratus, dissolved in
warm water; thin it with a little
sweet milk, and bake as other batter cakes. They may be prepared in a short time.
Cut your
bread (which is better to be stale) in tolerably thick slices, brown it slowly before the fire on each side; you may either butter it dry, or mix
butter in
water, with a little
salt added, and after making it boiling hot, pour over each slice as you send it to table.
A Dish of Milk Toast for Breakfast. |
Boil a quart of
rich milk, take it off, and stir in half a pound of
fresh butter, mixed with a small spoonful of
flour: let it again come to a boil; have ready a dish of
toast, pour it from a spoon over each piece, and what remains, pour over the whole; keep it covered and hot, till you send to table.
>
General Remarks on making Bread of Indian Corn Meal.
A wooden spoon with a long handle, is the best for stirring and mixing the bread or cakes. It requires more salt than other bread, and should be well mixed or beaten. If it is mixed over night, it should generally be done with cold water, and set in the cellar or some cool place in summer; in winter it requires rather a warmer place to stand. It sours more easily than
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bread made of other flour. In the morning, if you find that it is at all acid, dissolve half a tea-spoonful of salæratus in warm water, and stir it just before it is put to bake. Where milk is used, it should be baked immediately, and the richer the milk, the more palatable it is. Whatever you bake this bread in, should be well greased first, as it is more apt to adhere to the oven than some other kinds of flour. It should bake with a quick heat.
When you buy salæratus, pound it fine, put it in a wide-mouthed bottle, and cork it tight. Some persons keep it dissolved in water, but you cannot judge of the strength of it so well.
Put on to boil in a saucepan a quart of
milk, mix a small tea-cup of
corn meal with half a pint of
cold water, (let it settle, and pour off what swims on the top,) then stir it in well to keep it from being lumpy; let it boil
only a few minutes; add
salt to the taste. This makes a good breakfast for children, and is a light diet for an invalid. It can be seasoned with
sugar.
Mush, Mush Cakes, and Fried Mush. |
Mush will keep for several days in cool weather; the best way of making it is to have a pot of
boiling water, and stir in
corn meal, mixed with
water, and
salt enough to season the whole; let it boil, and if it is not thick enough you can add more meal; keep stirring all the time to prevent it from being lumpy. It should boil an hour.
To make the cakes, take a quart of cold mush, mix in it half a pint of wheat flour, and a little butter or lard, make it out in little cakes with your hands; flour
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them and bake them on a griddle or in a dripping-pan.
Fried mush is a good plain dessert, eaten with sugar and cream. Cut the cold mush in slices, half an inch thick, or make them into small cakes, dip them in flour, and fry them in hot lard.
Pour
boiling water on a quart of
meal, put in a little
lard and
salt, and mix it well; have an oak board with a rim of iron at the bottom, and an iron handle fastened to it that will prop it up to the fire; put some of the dough on it, dip your hand in cold water and smooth it over; score it with a knife, and set it before coals to bake.
Take a quart of good
milk, three
eggs, a little
salt, and as much sifted
corn meal as will make a thin batter; beat all well together, with a spoonful of
wheat flour to keep them from breaking; bake in small cakes, keep them hot, and
butter just as you send to table.
Another way to make corn batter cakes, is to take a quart of corn meal, two eggs, a small lump of butter or lard, and mix it up with milk, or half water, if milk is scarce, and bake them either thin or thick.
Take a pint of
soft boiled rice, a pint of
milk, a little
salt, and as much
corn meal as will make a thin batter with two
eggs; beat all together, and bake as corn batter cakes, or make it thicker and bake it in a pan.
To one quart of
sour milk, put a tea-spoonful of
salæratus, dissolved in
water; warm the
milk slightly,
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beat up an
egg, and put in
corn meal enough to make it as thick as pudding batter, and some
salt; grease a pan and bake it, or you may put it in six or eight saucers.
Beat three
eggs, and stir them in a quart of
milk, with a little
salt, a spoonful of melted
butter, and as much sifted
corn meal as will make it as thick as corn batter cakes; grease the pans and bake quick.
Take half a gallon of
corn meal, and pour
boiling water on one-third of it; mix it together with
warm water till it is a thick batter; put in two table-spoonsful of
lively yeast, and one of
salt; stir it well and set it by the fire to rise; when it begins to open on the top, grease the dutch-oven and put it to bake, or bake it in a pan in a stove.
Make a stiff batter with a quart of
Indian meal, cold water and a little
salt; work it well with the hand; grease a pan or oven, and bake it three-quarters of an hour. Eat it hot at dinner, or with
milk at supper.
Indian Bread with Butter-milk. |
To one quart of
butter-milk, slightly warmed, put a tea-spoonful of
salæratus, dissolved in
water, two
eggs, well beaten, a table-spoonful of melted
butter or
lard, a little
salt; stir in with a spoon as much
Indian meal as will make a thick batter; beat it for a few minutes, grease your pans, and bake quickly. If you bake this quantity in two pans, a half hour will be sufficient, or if in one, it will take an hour. Look at it often while baking, as it is liable to burn. An excellent recipe.
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Put a spoonful of
lard in a quart of
meal, and two tea-spoonsful of
salt; pour
boiling water on half the meal, stir it; then add as much
cold water as will enable you to make it out in cakes of a convenient size; bake on the bake-iron over the fire.
Mix a pint of
corn meal with
rich milk, a little
salt, and an
egg; it should be well beaten with a spoon, and made thin enough to pour on the iron; bake in cakes the size of a breakfast plate;
butter and send them hot to table.
Pour
warm water on a quart of
Indian meal; stir in a spoonful of
lard or
butter, some
salt, make it stiff, and work it for ten minutes; have a board about the size of a barrel head, (or the middle piece of the head will answer,) wet the board with
water, and spread on the dough with your hand; place it before the fire; prop it aslant with a flat-iron, bake it slowly; when one side is nicely brown, take it up and turn it, by running a thread between the cake and the board, then put it back, and let the other side brown. These cakes used to be baked in Virginia on a large iron hoe, from whence they derive their name.
Rub a piece of
butter the size of an egg, into a quart of
corn meal; add a little
salt; make it in a batter with two
eggs and some
new milk; add a spoonful of
yeast, set it by the fire an hour to rise;
butter little pans, and bake with a quick heat.
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Take a pint of
corn meal; pour over it sufficient
boiling water to make a very stiff dough, then add a table-spoonful of
salt, and permit it to stand until about milk-warm; work it well with the hand, then make out the rolls, of an oblong shape, and bake them from half to three-quarters of an hour, according to their size. The addition of a small lump of
butter or
lard is an improvement. If they are rightly made, they will split on the top in baking, and can be eaten by those who cannot partake of other preparations made of
corn flour.
Put a little
salt, and a spoonful of
yeast, into a quart of
flour; make it sufficiently soft with
corn meal gruel; let it rise; bake in a mould.
New England Hasty Pudding, or Stir-about. |
Boil three quarts of
water in an iron pot; mix a pint of
Indian meal in
cold water, and make it thin enough to pour easily; when the
water boils, pour it in; stir well with a wooden stick kept for the purpose; it takes about an hour to boil;
salt to your taste; stir in
dry meal to make it thick enough, beating it all the time. Eat it with
milk or
molasses, or
butter and
sugar. This is said to be a wholesome diet for dyspeptic patients, and makes a good meal for children.
Warm three pints of
milk, and stir into it as much
corn meal as will make it as thick as pudding batter, add two handsful of
wheat flour, two tea-spoonsful of
salt, three
eggs, and a tea-cup of
yeast. Beat the
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whole well together, and let it rise about six hours, when bake as other muffins.
Pour
boiling water on
crackers, put in some
butter and a little
salt; cover them close and keep them warm till tea is ready; if you have
milk, boil it, and pour over instead of
water. This is easily prepared.
>
PIES, PUDDINGS, CAKES, &c.
ONE pound of
lard to a gallon of
flour will make very good common pies. Work the
lard in the
flour, put in some
salt, and wet it with
water; make it so that it can just be rolled out; when you have put in the
fruit, wet the crust with
water, put on the top and close it up; stick it with a fork on the top.
All
fruits that are not fully ripe should be stewed and sweetened. To boil a gallon of
molasses at a time, and keep it to sweeten pies, is cheaper than
sugar, and answers a very good purpose, where there is a large family. When
fruit is fully ripe it does very well to bake in pies, without being stewed.
After washing the dried fruit, put it on to stew in a bell-metal kettle over the fire, or in a tin pan in a stove, let it have plenty of water, as it swells very much, and if it seems dry, put in more water. Apples take longer to stew than peaches, and should have more water. Fruit stewed in this way is very good to
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put on the table to eat with meat. Do not stir the fruit while it is stewing, or it will burn. Dried cherries and damsons may be stewed in the same manner, adding the sugar before they are quite done.
Sift a pound and a half of
flour, and take out a quarter for rolling; cut in it a quarter of a pound of
lard, mix it with
water, and roll it out; cut half a pound of
butter, and put it in at two rollings with the
flour that was left out.
For making the bottom crust of pies, cut half a pound of lard into a pound of flour, with a little salt; mix it stiff, and grease the plates before you make pies; always make your paste in a cold place, and bake it soon.
Some persons prefer mixing crust with milk instead of water.
Sift a pound of
flour, have half a pound of
butter and quarter of a pound of
lard, save out a quarter of the
flour for rolling, cut the
lard into the remainder, and mix it with
water; roll it out, and flake in half of the
butter; dust over it some of the
flour, close it up; roll it again, and put in the rest of the
butter. This quantity will make crust for five or six puddings.
ANOTHER WAY.
To three and a half pounds of sifted flour, put two pounds of lard, and a piece of volatile salts (as large as a full sized nutmeg) dissolved in a little water;--make a pretty stiff paste; then roll in three-quarters of a pound of butter. This will make about eight pies and twelve shells.
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Sift a pound of
flour, and take out a quarter for rolling; divide a pound of
butter into four parts, cut one part of the
butter into the
flour with a knife; make it a stiff dough with
water, roll it out, and flake it with part of the
butter; do this three times till it is all in; handle it as little as possible, and keep it in a cool place. This quantity will make crust sufficient for three puddings and ten puffs. They should bake with a quick heat, but do not let them burn; they will take from ten to fifteen minutes to bake, according to the number of layers of paste. Do not put on the preserves till a short time before they are eaten.
Take four pounds of
beef, boiled and chopped fine; pick and chop three pounds of
suet, wash two pounds of
currants, and one of
raisins; grate the
peel of two lemons, and put in the
juice; pound a spoonful of
dried orange peel, slice an ounce of
citron, and chop twelve large
apples; mix these together with three pounds of
sugar, half a pint of
wine, and the same of
brandy--and
sweet cider to make it a proper thickness; put in
mace and
nutmeg to your taste. If the
cider is not sweet, you must put in more
sugar before the pies are baked; cut several places in the top of each with a pair of scissors.
Take four pounds of
beef after it has been boiled and chopped, one of
suet, two of
sugar, two of
raisins, and four of chopped
apples; mix these together with a pint of
wine and
cider, to make it thin enough; season
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to your taste with
mace, nutmeg and
orange peel; if it is not sweet enough, put in more
sugar. Warm the pies before they are eaten.
Where persons are not fond of suet, put
butter instead, and stew the
apples instead of so much cider.
When you kill a beef, save the
head for pies; it is some trouble to prepare it, but it is very nice for the purpose. Split the
head, take out the brains and eyes, wash it well in
cold water, and soak it all night with two
hog's heads that have been cleaned; in the morning, boil them till you can take out the bones easily; skim off the froth as it rises, or it will stick to the meat; pick out the bones, and chop it fine, with three pounds of
suet. This should be done the day before you want to bake.
Mix to this quantity of meat, two gallons of chopped apples, four pounds of raisins, half a gallon of boiled molasses, a pint of currant wine, a tea-cup of rose brandy, an ounce of cinnamon, orange peel and mace, from two to four nutmegs, and sweet cider enough to make it the right thickness; if the cider is not sweet, put in more molasses; when all is mixed, it is best to bake a small pie, as you can alter the seasoning, if it is not to your taste.
If you have not raisins, dried cherries or small grapes, that have been preserved in molasses, are very good, or stewed dried apples, instead of green; and where you have no cider, stew the apples in plenty of water, so as to have them very soft; a little good vinegar, sweetened and mixed with water, also does instead of cider, but is not so good.
This will make about forty pies, and if you have a convenient way of keeping them, you may bake all at
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once, as they will keep for two months very readily when the weather is cold. If you do not bake all at once, put what is left in a jar, cover the top with melted suet, and over this put a piece of white paper, with a tea-cup of spirits poured on the top; tie it up and keep it where it will not freeze. Where persons have a large family, and workmen on a farm, these pies are very useful.
Peel the
stalks, cut them in small pieces, and stew them till very soft in a little
water; when done, mash and sweeten with
sugar; set it away to cool; make a
puff paste, and bake as other pies. Some prefer it without
stewing sugar over them before the crust is put on. These pies will lose their fine flavor after the first day. They take less
sugar than
gooseberries.
Take mellow
cling-stone peaches, pare, but do not cut them; put them in a deep pie plate lined with
crust, sugar them well, put in a table-spoonful of
water, and sprinkle a little
flour over the
peaches; cover with a thick crust, in which make a cut in the centre, and bake from three-quarters to one hour.
Boil the
potatoes, skin and slice them; put a layer of
potatoes and a layer of good
apples sliced thin in a deep dish; put
potatoes and
apples alternately till the dish is filled, mix together
wine, water, sugar, butter and
nutmeg, and pour over, cover it with crust, and bake as oyster pie.
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Take pieces of fresh
pork that have been left from sausage meat, or any trimmings of the
hams or shoulders; boil them, then chop. Have two
heads nicely washed and cleaned, boil, pick out the bones and chop them; mix with the other meat, and season as you do other mince pies, they do not require any suet. The lower crust of mince pies need not be so rich as the top; always cut several places in the top crust with scissors, to keep the juice from wasting. When you warm mince pies, do it gradually, and do not have the crust scorched. Some prefer them cold. When the pies are very plain, a little
preserve syrup, and a glass of
wine added is an improvement.
After stemming
green currants, scald them, and allow them to stand awhile; pour off the
water; have the crust in your plates; put in the
currants, sweeten them well; put in a little
water, a dust of
flour and a little
orange peel. Gooseberries are prepared in the same way, but require more
sugar. Cherries should not be scalded.
Choose a yellow
pumpkin, with a fine grain, pare and cut it in small pieces, boil it in plenty of
water, and take it up as soon as it is done, or it will soak up the
water; to a gallon of
pumpkin, stewed and mashed, put two quarts of
milk, eight
eggs, half a pound of
butter, half a tea-cup of
lemon or rose brandy; nutmeg and
sugar to your taste; bake it in deep plates, with a bottom crust.
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Take three pints of stewed
apples, well mashed, melt a pound of
butter, beat ten
eggs with two pounds of
sugar, and mix all together with a glass of
brandy and
wine; put in
nutmeg to your taste, and bake in
puff paste.
Take six
quinces, pare them, cut them in quarters, and stew them in a little
water with
lemon peel; cover them and let them cook gently till soft, when mash, or rub them through a sieve; mix them with
sugar till very sweet, season with
mace and
nutmeg; beat up four
eggs and stir in with a pint of
cream; bake it in
paste.
Take a pound and a half of well mashed
potatoes; while they are warm put in three-quarters of a pound of
butter; beat six
eggs with three-quarters of a pound of
sugar, rolled fine, mix all well together, and put in a glass of
brandy; season with
nutmeg, mace or
essence of lemon, and bake in
paste.
Take three-quarters of a pound of
grated cocoanut, with the brown skin taken off, half a pound of
sugar, the same of
butter, the
whites of six eggs, beaten light, half a pint of
cream, a glass of
brandy, or
rose-water, and a quarter of a pound of
crackers, pounded fine, beat them together and bake in
paste.
If you wish the pudding rich, take a pound of
butter, the same quantity of
cocoanut, of
sugar and
whites of eggs, omitting the
crackers and
cream. Season as above. This quantity will fill six dessert plates of large size.
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Boil the
potatoes, take off the skin, mash and strain them while warm; to a pound of
potatoes put half a pound of
butter; beat six
eggs with half a pound of
loaf-sugar, add a little
mace or
nutmeg; mix all together, and bake with or without
paste.
Grate the
rind of six fresh lemons, squeeze the
juice from three, and strain it; beat the
yelks of sixteen eggs very light, put to them sixteen table-spoonsful of
powdered sugar, not heaped, with four
crackers finely powdered; beat it till light; put a
puff paste in your dish and bake in a moderate oven.
ANOTHER WAY.
Take one pound of potatoes strained through a sieve, half a pound of butter, the same of rolled sugar, the juice of two lemons and the peel of one; beat five eggs, and mix all together with a glass of wine and a nutmeg.
Take a deep dish, butter it well and spread a layer of
preserves, without syrup--either
quinces, citron, apples or
peaches; rub together a pound of fresh
butter, and the same of powdered
loaf-sugar, and add the
yelks of sixteen eggs well beaten; pour this on the
preserves, bake it in a quick oven for half an hour; it may be set by till the next day; beat the
whites of the eggs as for island, seasoning with
currant jelly, and spread it over the pudding cold, just as it goes to table. This makes a rich dish and is eaten without sauce. This quantity will bake in four ordinary pie plates.
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Take four table-spoonsful of
arrow root, mixed in a little
cold milk; pour on this a quart of
boiling milk, beat six
eggs with three table-spoonsful of
sugar, and stir all together with a spoonful of
butter; bake it twenty minutes in
paste.
Pour a quart of
boiling milk on a pint of
rice flour, stir it well, and put in six spoonsful of
sugar, one of
butter, and four
eggs; beat all together, and bake in deep plates, with or without crust.
ANOTHER WAY.
Boil half a pound of rice till soft; when nearly cold stir in half a pound of white sugar, a quarter of a pound of butter, and three eggs well beaten; grate in half a nutmeg, stir in a pint of rich milk; pour all in a yellow dish and bake half an hour; then put a thick coating of loaf sugar on the top, and eat hot, with or without cream.
Boil a pint of washed
rice in
milk or
water, till soft; put in a lump of
butter, five
eggs, and
sugar to your taste; season with
essence of lemon, or
lemon peel, and mix in
cream to make it thin enough to pour; bake it in
paste, in deep plates.
Pour three pints of
boiling milk on nearly half a pint of sifted
corn meal, stir in half a pound of
butter, add four
eggs, a little
nutmeg, rose brandy, and the grated
peel of a lemon; sweeten it, and bake it in
paste.
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To two pounds of
mush moderately warm, put three-quarters of a pound of
butter, the
yelks of six eggs, the
rind of one lemon, and juice of two; sugar and
nutmeg to your taste, and bake in
paste as potato puddings. This is much admired.
Take one pound of
raisins, stoned and chopped, half a pound of
currants rubbed in
flour, a pound and a half of
grated bread, a pound of
suet shred fine, eight
eggs, two glasses of
brandy, and two of
wine; beat them all together, adding the
eggs at the last; dip your bag or cloth in
boiling water and
flour it well; pour in the pudding and tie it up, leaving room for it to swell; allow it four hours to boil; eat it with white sauce.
Take half a pound of
suet chopped fine, four tea-cups of
flour, and five
eggs; beat these together with a quart of
milk, and half a spoonful of
salt; put in three tea-cups of
raisins just before you tie it up; they should be rubbed in
flour to prevent them from sinking;
dried cherries, or pared
dried peaches, are very good instead of
raisins; scald the cloth and
flour it; leave room for the pudding to swell.
If you put one-fourth
corn meal, you can do with fewer
eggs.
Take one quart of
curd, after the whey has been strained off, mix with it half a pound of fresh
butter, an ounce of pounded
blanched almonds, the
whites of three eggs, a tea-cup of
currants; season with
sugar and
rose water to your taste, and bake in plates with
paste.
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Wash and core your
apples, and in the vacancy left by the core, put
brown sugar, and bake them in a stove or oven.
Batter Pudding with Green Fruit. |
Make a
batter as for suet pudding. If you have
small fruit, put it in whole; if
apples, chop them fine; boil it three hours.
Custard Bread and Butter Pudding. |
Fill a pan with slices of
buttered bread, with
raisins, grated
nutmeg and
sugar over each slice; beat six
eggs with a tea-cup of
sugar; add two quarts of
rich milk, and pour it over the
bread and
butter; bake it in a stove or oven.
Mix a pint of
rich milk with a pound and a quarter of
flour; break nine
eggs; beat the yelks with the batter, the whites alone; when they are mixed, stir in three-quarters of a pound of melted
butter; grease cups or bowls with
butter; pour in the batter, and bake them half an hour; if in a dutch-oven, put some
water in the bottom; eat them with white sauce.
Put two quarts of good
milk in a tin pan, with a tea-cup of whole
rice, the same of stemmed
raisins, and a little
nutmeg or
cinnamon, and
sugar to your taste. If you bake it in a dutch-oven, it is best to put a little
water in the bottom before you set it in; bake it till the
rice is soft, and there is a brown crust on the top.
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Put a tea-cup of
rice in a quart of
milk, and boil it very slowly to keep it from burning; when done, add a little
salt, a tea-cup of
cream, and
sugar enough to sweeten it; have ready, in a deep dish, any fruit that is in season,--
cherries, blackberries or
apricots, apples, or
peaches, cut up and well sweetened, but uncooked; spread the
rice roughly over, and bake it slowly two hours. It may be eaten with
cream and
nutmeg, and is quite as good cold as warm.
Bread pudding is made out of
bread that is too dry to use; cut it fine, boil it in
milk, and mash it well; beat four
eggs and put in, with half a pound of
raisins; boil it an hour and a half, or bake it.
To be eaten with Sauce.
Put a layer of buttered bread in the bottom of a well buttered dish, with chopped apples, sugar, grated bread and butter, and a little pounded cinnamon; fill up the dish with alternate layers of these articles, observing that it is better to have the inner layer of bread thinner than that of the top and bottom. This is a nice dish for those who cannot partake of pastry.
Put a quart of
new milk on to boil; then mix a tea-cup of
rice flour with a little
milk, two
eggs, and three spoonsful of
sugar; beat it, and when your
milk boils, stir it in; let it boil five minutes--when pour it out on some buttered toast, in a bowl or dish, and grate
nutmeg over it.
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Elkridge Huckleberry Pudding. |
One pound of
flour, one of
light-brown sugar, eight
eggs--beat as sponge cake, and add one quart of berries, nicely picked, washed, and allowed to dry; bake as sponge cake. This may be served with
sauce, either hot or cold.
Make a batter of five
eggs to a quart of
milk, and a little
butter; pick, wash, and rub in
flour a pint or more of huckleberries; put them in, and bake as long as other puddings, or boil it in a bag.
Cut the
green corn through the grain, and scrape it off the cob with the back of a knife; prepare a batter made of a quart of
rich milk, two
eggs, and
wheat flour, and a little
salt; then add the
corn, and beat it well for a few minutes: it should be of a consistence to pour easily; grease the pan, and pour it in; bake with quick heat in a stove or spider, about half an hour. Six ears of
corn will be enough for a quart of
milk, or you may double the quantity; eat it with butter, sugar and cream, molasses, or any sauce that is convenient.
Boil a quart of
milk, and stir into it half a pint of
corn meal and a tea-spoonful of
salt--mix this well together; beat two
eggs, stir in when nearly cold; add a tea-cup of chopped
suet, two table-spoonsful of
sugar, a little
spice--
grease a pan, and pour it in; bake three-quarters of an hour. Eat it with sugar and cream, or molasses sauce.
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Boil a quart of
milk, and stir in
meal to make it a thick batter; put in a tea-spoonful of
salt, a tea-cup of
suet, a spoonful of
sugar; mix these well together, add two
eggs, well beaten. If you have
dried peaches, soak them; sprinkle them with dry
flour, and put them in, or put in
raisins, previously rubbed with
wheat flour--beat it well; have your pot boiling, scald the bag, flour it, and put in the pudding;--it will boil in two hours. Eat with sugar and cream, molasses, or any kind of pudding sauce.
Take a loaf of
stale light bread, tie it in a cloth, boil it an hour, and eat it with sauce.
Pare and core some
apples, enough to fill a deep dish; they should be ripe, and such as will cook easily. Make a custard of five
eggs, to a quart of
milk, and
sugar and
nutmeg to taste; pour this over, and bake half an hour.
Beat four
eggs very light; make a batter of two tea-cups of
flour, three of
milk, and one of
cream; pour in the
eggs, and beat all well together; put in a spoonful of melted
butter; grease your shallow pans or cups, and bake from twenty to thirty minutes; eat them with
sauce, or
sugar, cream and
nutmeg.
Make a batter of five
eggs, a quart of
milk and
flour; pare and core enough good
apples to cover the bottom
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of your pan; fill the holes where the cores came out with
sugar; grease the pan, lay them in, and pour the batter over; bake it an hour and a half, and make wine sauce to eat with it.
>
Boiling Puddings.
In boiling puddings, you must observe to have plenty of water in the pot; the pudding should be turned frequently; have the water boiling when it goes in, and do not let it stop; have a tea-kettle of water by the fire to pour in as it evaporates. When the pudding is done, it should be dipped in a pan of cold water, to prevent its adhering to the cloth.
Roll out some
paste thin, in a long strip; lay in
preserves of any kind, or
stewed fruit, well sweetened; roll it up and close it tight; pin it up in a towel, and boil it an hour; eat it with butter, sugar and cream, or sauce.
Take
green fruit of any kind--
peaches, apples, cherries, blackberries, or
huckleberries; make crust as for pies, roll it out, put in the
fruit, and pin it in a cloth; boil it two hours.
Peach and Apple Dumplings. |
Make
crust as for plain pies; cut it in as many pieces as you want dumplings; pare and core the
apples, roll out the crust, and close them up; have the
water boiling when they go in, and let them boil three-quarters of an hour.
Peaches pared and stoned make very good dumplings; eat them with sauce of any kind, or sugar, cream and butter.
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Take as much
lightened dough as will make a loaf of bread, work into it half a pound of stemmed
raisins, tie it up in a cloth, and boil it an hour and a half.
Wash and pick a pint of
rice, boil it in
water till it is soft; have some
apples pared and cored whole, fill the holes with
sugar, cover them over with the
rice, and tie each one separately in a cloth; boil them till the
apples are done.
Chop
beef suet fine, and to a pint of
Indian meal, take a table-spoonful of the
suet and a little
salt; pour on
boiling water enough to make a stiff dough, work it well, make into round cakes, and boil in clear
water. These are good when vegetables are scarce, to eat with meat, or as a dessert with sugar or molasses.
When you boil
corned beef, new bacon, or
pork, you can make dumplings, by taking some
grease out of the pot, with some of the
water, and pouring it hot on a quart of
Indian meal, mix and work it well, (it will not require salt,) make it into little round cakes; (they should be stiff, or they will boil to pieces;) take out the meat when it is done, and boil the dumplings in the same
water for half an hour. They may be eaten with molasses, and make a good common dessert.
Take five
eggs to a quart of
milk, make a thin batter with
flour, have a little hot
lard in the frying-pan, and
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pour in enough batter to cover the bottom; turn and fry the other side; if
eggs are scarce, a tea-spoonful of
salæratus will supply the place of two. Eat them with
wine and
sugar.
Water Pan Cakes--a cheap Dessert. |
Stir a quart of
warm water in sufficient
flour to make a batter of moderate thickness; dissolve a tea-spoonful of
salæratus, with a little
salt, into a tea-cupful of
butter-milk, or
sour cream; beat it well; put a little
lard in a frying-pan, and when it is hot, fry them. They are much better to be eaten hot, with sauce, sugar and cream, or any thing you may fancy. This is a very cheap dessert, and has been thought nearly equal to pan cakes made with milk and eggs.
Allow four
eggs to a quart of
milk; make a thick batter with
flour, and beat it well; stir in a quart of
apples, chopped fine; have a frying-pan with hot
lard, and drop a spoonful in a place; fry them light-brown on both sides, and eat with sugar and wine, or sweet cider.
To a pint of
rice flour add a tea-spoonful of
salt and a pint of boiling
water; beat four
eggs and stir them in, have hot
lard in a frying-pan, and fry them as other fritters.
Take a quart of
butter-milk, (in which dissolve a tea-spoonful of
salæratus,) stir in meal to make a batter of suitable thickness, a tea-spoonful of
salt and two
eggs; beat all well together, and fry in hot
lard, as other
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fritters. If you like, you can put in chopped
apples. Eat with sugar or molasses.
Take of
light new fallen snow, three table-spoonsful for every
egg you would otherwise use--that is, if you would wish the quantity that three
eggs would make in the usual way, take nine table-spoonsful of
snow, and stir in a quart of
rich milk that has been setting in a very cold place, so that it will not melt the
snow, and destroy its lightness; put in a tea-spoonful of
salt, and enough
wheat flour to make a stiff batter; have ready a frying-pan with boiling
lard, and drop a spoonful in a place as with other fritters, and set the remainder in a cold place till the first are done. Eat them with wine sauce, or sugar, butter and cream, or any thing you fancy.
Rice that is ground coarse, in a hand-mill, is much better for making flummery than the
flour you buy: put three pints of
milk to boil, mix with
water two tea-cups of ground
rice, and stir it in the
milk when it boils; while the
milk is cold, put in it two dozen
peach kernels, blanched, and rolled with a bottle; wet your moulds with
cold cream or
water; keep stirring the
rice till it is thick, when pour it out in the moulds; just before dinner turn them out on dishes, have
cream, sugar and
nutmeg mixed, to eat with it.
Take a tea-cupful of
rice, boil it till about half done, and let all the water be evaporated; then add the
milk, and beat an
egg with some
flour, and stir in; let it boil a few minutes, and season with
sugar and
nutmeg.
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Mix a spoonful of
flour in a tea-cup of
water, with two-spoonsful of
sugar and one of
butter; stir this in half a pint of boiling
water; let it boil a few minutes, when add a glass of
wine and some
nutmeg.
Take half a pound of powdered
white sugar, and quarter of a pound of
butter, beat them well together with a glass of
wine, and grate in half a
nutmeg.
A little
currant jelly is preferred by some in this sauce instead of wine.
Boil half a pint of
cream, thicken it a very little, and put in a lump of
butter; sweeten it to your taste, and after it gets cold add a glass of
white wine; this is good to eat with boiled rice, plain pudding, or apple dumplings.
Put half a pint of
molasses to boil in a skillet, with a piece of
butter the size of an egg; when it has boiled a few minutes, pour in a tea-cup of
cream, and grate in half a
nutmeg; this is the most economical way of making sauce.
Take the
whites of three eggs and the yelks of two, beat them till very light, and add a large table-spoonful of
butter ready creamed, with
sugar and
nutmeg to your taste; boil three glasses of
wine, and pour over the other ingredients, put it over the fire, and let it boil two minutes, stirring all the time. This is nice sauce for any kind of pudding.
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Stone and stew a quart of ripe
cherries, sweeten them, place some slices of
buttered toast in a deep dish, and put the stewed
cherries over them. A little powdered
cinnamon or grated
nutmeg may be put on the toast.
Lay a
crust in your pie plates, slice
apples thin and half fill the plates, pour over a custard made of four
eggs to a quart of
milk, sweeten and season it; bake it slowly.
Beat up five
eggs with two heaped spoonsful of
sugar, mix these with a quart of
rich milk and a little
nutmeg; fill the cups, pour
water in the bottom of a dutch-oven or dripping-pan, and set them in and bake them till thick.
Put on to boil a quart of
new milk; have ready a dozen
peach kernels, scalded, peeled, and rubbed fine with a bottle; beat five or six
eggs, with some
sugar, and when the
milk boils stir them in with the
kernels; keep stirring till it thickens, but do not let it boil, or it will curdle; then take it off the fire, pour it in a pitcher, and continue to stir till it is nearly cold, when pour it into your cups, and grate
nutmeg over the top of each. If you wish to have it flavored with lemon, boil some
peel with the
milk. This custard may be put in a glass bowl, and an island on the top.
Sweeten half a gallon of
milk, put into it a table-spoonful of
rennet wine, and let it stand in a warm
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place till it begins to come, when it should be set in
cold water till dinner time; just as you take it to table, pour some
cream on it, and grate
nutmeg over the top.
To a pint of thin
cream, take one
egg, and beat and season as other custard; bake it in a plate with
paste; this quantity is sufficient for one large plate, and is more delicate than custard made in the usual way.
Ice Custard with Vanilla. |
Boil three pints of
rich milk with as much
vanilla as will give it a good flavor; sweeten it to your taste; have ready four
eggs well beaten, pour the
boiling milk on them, and keep stirring till cool; when put it to freeze.
Stone and cut a tea-cup of
raisins, put them in a quart of
milk; when it boils stir in five
eggs well beaten, with two table-spoonsful of
sugar, and a little
lemon peel; keep stirring till it boils again, then take it off the fire, and stir till nearly cold; when put it in cups, or in a large bowl; beat the
whites of three eggs with
sugar, and when quite cold put them on the top of the custard.
To Boil Custard in Water. |
Beat the
eggs, sugar and
seasoning together, and put it in a pitcher or nice stone jar; put in the
milk and stir it well together; set the pitcher in a pot of boiling water, and stir till it is cooked, when take the pitcher out and stir till nearly cool. Custard should never be boiled or baked two much--a minute too long will sometimes spoil it.
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Grate the
peel of a lemon in a pint of
cream, sweeten it with
loaf sugar, and whip it well; beat the
whites of three eggs and mix with it; put
apple jelly, seasoned with
lemon, in the bottom of your glasses, and as the froth rises put it on the top of the
jelly.
Put slices of
sponge cake or
Naples biscuit in the bottom of a deep glass dish; on this put slices of
preserved citron, or
apples preserved with lemon; pour over this a
boiled custard, and on the top put a
whip made by the foregoing receipt.
Beat the
whites of five eggs till the beater will stand up in them; then add, a little at a time, four spoonsful of powdered
loaf-sugar, and
currant jelly, or
preserved syrup of any kind; put
rich milk in the bottom of a glass, or china bowl, and put the island on the top. In making floating island, you should allow the whites of six eggs to six persons. You can have very good custards at the same time with the yelks of the eggs.
To a quart of
apples, slightly stewed and well mashed, put the
whites of three eggs, well beaten, and four table-spoons heaping full of
loaf sugar, beat them together for fifteen minutes, and eat with
rich milk and
nutmeg.
Carrageen or Irish Moss Blancmange. |
Wash in three waters half an ounce of
Carrageen moss; drain and put it in two quarts of
new milk, let
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it boil for a few minutes, strain it in a pitcher, wet the moulds, and pour it in while hot; let it stand till it becomes thick, when it may be eaten with
sugar and
cream, seasoned with
peach or rose water, or with a
lemon rolled in the
sugar. Some prefer seasoning the blancmange before putting it in the moulds. It will keep in a cool place two days, and is better to be made the day before it is eaten.
To Keep Suet for several Months. |
Chop the
suet you wish to preserve until summer as fine as for mince pies or puddings, then add a table-spoonful of
salt to three table-spoonsful of
suet; mix all well together, and put it in jars. Keep it tied up close, as exposure to the air makes it strong. It should be soaked an hour before you wish to use it, to remove the salt taste.
Put to boil a gallon of
sweet milk; when it fairly boils, pour in a quart of
butter-milk; in a few minutes the curd will rise, which skim off and set by, to cool for dessert; season it as you help to it at table, with
cream and
sugar to the taste.
Boil the
whey, and put in a pint of sour
butter-milk; when the
curds rise to the top take them off, and set them in a cold place; they make a nice dessert to eat with
sugar, cream and
nutmeg.
Put to boil a gallon of
skim milk, stir into it two spoonsful of
rennet wine; when it turns, dip up the
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curds and set them away to cool; eat them with
sweetened cream and
nutmeg.
Rennet Wine for cold Custards or Curds. |
Rub the
salt from a nicely dried rennet, and cut it up; put it in a bottle, and fill it up with good
wine. If care is taken to keep it filled up, it will last for several years, to make cold custard and cheese curds.
To Preserve Milk to use at Sea. |
To every quart of
new milk put a pound of
loaf-sugar; let it boil very slowly in an iron pot, over clear coals, till it is as thick as thin cream--stirring it all the time; pour it out in a pitcher, and stir till it is cold; put in bottles, cork it tight, and put sealing wax over the corks; it must be shaken before it is used.
>
SYRUPS, ICES, &c.
Clarify a pound of
loaf or Havana sugar, or if you wish to make a large quantity, allow half a pint of
water to every pound of
sugar, and boil it, skimming it when the scum arises, until it is of the consistency of
honey; then to every pound of
sugar, add an ounce of
tartaric acid. If you do not find it sour enough, after it has stood two or three days, add more of the acid. If you like the taste of
oil of lemon, add a few drops. A small quantity of the syrup prepared in this way, poured into cold water, makes a refreshing drink in warm weather.
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Lemon Syrup for Seasoning. |
Pare the
lemons very thin, and put the
peel to boil in a quart of
water; cover it, to keep in the flavor; put two pounds of
loaf sugar to the
peel of a dozen lemons, and boil it till it becomes a rich syrup; keep it corked up in a bottle, to season ice cream.
Dissolve three pounds of
loaf-sugar in three quarts of
water, squeeze and strain
lemons enough to make a quart of
juice; boil it slowly with the
water and
sugar, and take off the scum as it rises; when it is quite clear, strain and bottle it. It will supply the place of fresh
lemons when they cannot be had.
Pare the
pine apples, cut them in pieces, and to three pounds of
pine apple put a quart of
water; cover it and let it boil till very soft, when mash and strain it; to a pint of this juice put a pound of
sugar, boil it till it is a rich syrup, and keep it corked up in bottles to season ice cream.
Take a pound of
blanched almonds, and roll them fine with a bottle; mix them with a few drops of
rose-water, and stir them into a quart of
cream; sweeten it with
loaf-sugar, put it in a pot over the fire, and stir it till it thickens.
Vanilla beans, well bruised, half an ounce;
French brandy, one gill; let it stand one week, and it will be fit for use. Keep it corked tight. This article will
View page [108]
keep any length of time, and is very convenient for seasoning ices.
Superior Receipt for Ice Cream. |
One gallon of
cream, two pounds rolled
loaf-sugar, one tea-spoonful of
oil of lemon.
If for
vanilla cream,
use a table-spoonful of
tincture of vanilla, two
eggs beaten; mix well and freeze in the usual way. The
seasoning should be well mixed with the
sugar, before it is added to the
cream; by this means, it will be all flavored alike. This has been much admired.
Coloring for ice cream,
may be made in this way: take of powdered cochineal, cream of tartar and powdered alum, each two drachms; of salts of tartar, ten grains; pour upon the powders half a pint of boiling water; let it stand for two hours to settle, or filter through paper. Use as much of this infusion as will give the desired shade. This produces a brilliant pink color.
Take a bucket of
ice and pound it fine; mix with it two quarts of
salt; put your
cream in a freezer; cover it close, and immerse it in the bucket; draw the ice round it, so as to touch every part; after it has been in a few minutes, put in a spoon, and stir it from the edge to the centre. When the
cream is put in a mould, close it and move it in the ice, as you cannot use a spoon without waste.
Roll two fresh
lemons, in as much powdered
loaf-sugar as will sweeten a quart of
cream; if you wish the
juice, you can put some in with more
sugar; freeze it. A good plan is to rub the
lemon on a large lump of
sugar, and then use the
sugar in sweetening the
cream.
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Mix the
juice of the fruit with as much
sugar as will be wanted before you add the
cream, which need not be very rich.
Pokeberry Juice to Stain Ices. |
Mash and strain ripe
pokeberries; to each pint of juice put a pound of
sugar; boil them together till it becomes a jelly; when cold put it in a jar and tie it close; use a small quantity of this to stain ice cream or jelly.
To one ounce of shaved
isinglass, put a quart of
water; boil it down to a pint, and strain it through a flannel bag; add some
sugar and
wine; stir it and put it in glasses.
Shave an ounce of
isinglass, and dissolve it in
boiling water; then boil it in a quart of
new milk; strain it and sweeten it to your taste; season as you prefer, with
rose water, cinnamon, or
vanilla.
To one pint of
calf's foot jelly, add a pint of
cream, a little
mace, and a quarter of a pound of
loaf-sugar; boil it fifteen minutes, stirring it constantly; strain it through a flannel bag, and when nearly cold put in a glass of
white wine; wet your moulds with cold
cream before putting it in.
Split the
feet, and soak them in
cold water, four or five hours; wash them clean, and put them to boil in six quarts of
water; when it has boiled down to one-
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half, strain it through a colander, and skim off all the fat that is on the top; set it away to cool, and when the jelly is quite stiff, wipe it with a towel, to take off any grease that should remain; cut it in pieces, and pare off the discolored parts; put it in your preserving kettle, with half a pint of
wine, the
juice and peel of two lemons, mace and
sugar to your taste, and the
whites and shells of six eggs; after it has boiled twenty minutes, pour in a little
cold water, to make it settle; if any scum arises, take it off; let it boil five minutes longer, and take it off the fire; keep it covered for about an hour, when strain it through a bag that has been dipped in hot water, and put it in your glasses.
When eggs are used in calf's foot and other jellies, care should be taken to have the ingredients cool. If the jelly is hot when the eggs are added, it cannot be clarified so well--they should only cook by heating the jelly after they have been diffused, by stirring them through it.
Make a syrup of half a pound of
sugar to a pint of
water, boil and skim it; put in five bunches of
raisins, and let them boil twenty minutes; if you prefer, you can pick off the stems.
To Blanch Almonds and Peach Kernels. |
Pour
boiling water on them, which will make them peel easily; either roll them with a bottle on the cake board or pound in a mortar, with a little
loaf-sugar; they should not be pounded too much or they will be oily;
peach kernels make a fine flavoring for custard, but as they contain prussic acid, do not use too many.
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Take the richest
cream you can procure, season it with a few drops of
essence of lemon, or
syrup of lemon peel, and
powdered white sugar, and if you choose a spoonful of
preserve syrup, and just as you send it to table, stir in
light newly fallen snow till it is nearly as stiff as ice cream.
Beat the
whites of eight eggs till they will stand alone; put with them, a little at a time, a pound of
powdered sugar; roll a
lemon in some of the
sugar till the flavor is extracted. After it is beaten very well, drop it in heaps about the size of half an egg on a sheet of paper; smooth them over with a spoon, and let them be of a regular shape; bake them in an oven that has been moderately heated, till they are of a pale brown color; do not have the oven too cool, or they will run together; take them from the papers carefully, and stick two together.
>
CAKES.
>
Remarks on Making and Baking Cake.
THE materials for making cake should be of the best quality, as your success very much depends on it. Flour should be dried and sifted, sugar rolled fine, spices pounded and sifted. Where brown sugar is used, it should be spread on a dish and dried before rolling it. I have known very good pound cake made with brown sugar; also jumbles, &c. Persons
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that make their own butter sometimes use it fresh from the churn, which prevents the necessity of washing the salt out of it for cake, and it mixes more readily than hard butter. Currants should be picked over, washed and dried; raisins should be stemmed and stoned. When these preparations are made the day before, it is a great assistance. Eggs should be fresh, or they will not beat light: in beating the whites, take a broad flat dish, and beat them until you can hold the dish upside down;--this is a test of their lightness. A large bowl is best for mixing and beating cake. You must use your hand for mixing the sugar and butter, and as you add the other ingredients, you may take a large wooden spoon; beat it some time after all is mixed. The oven should be ready to bake immediately, as standing makes cake heavy. A brick oven is the most certain,--and over your pans of cake, you should spread several layers of newspaper, to prevent its browning too suddenly. Cake requires more time than bread: a large cake should stay in the oven from an hour and a half to two hours, turning and looking at it from time to time; when you think it is sufficiently baked, stick a broad bright knife in the centre; if it is dry and free from dough when drawn out, the cake is likely to be done, though sometimes this is not a certain test, and you will have to draw a little from the centre of the cake with the knife. A broom straw will sometimes answer in a small cake instead of a knife. A large stone pan, with a cover, is the best for keeping cake, or a large covered bowl.
Roll and sift a pound of
loaf-sugar; whip the
whites of three eggs; put in the
sugar gradually, and beat it
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for half an hour; if it is so thick that it will not run, put in some
rose water; let the cake be nearly cool; dry it in an oven that is nearly cool.
ANOTHER WAY.
Put the white of one egg and a little rose water into half a pound of pulverized sugar, and beat them together till they stand; when it is nearly light enough, add a few drops of lemon juice, or a small portion of tartaric acid, dissolved in a little water. It must be beaten in a bowl which has never had any thing greasy in it, (either cream or butter.) The cake must have a little flour sifted over it, and wiped off with a towel, then cover it with a thin coat of the icing, set it under the stove or in a place that is a little warm, and let it harden; then add the second coat thicker; this will be perfectly white, but the first is always dark and has crumbs through it.
Have the following articles prepared before you begin the cake: dry and sift four pounds of
flour, four pounds of
butter with the salt washed out, two pounds of
loaf-sugar pounded, one ounce of
nutmegs grated, an ounce of
mace pounded; wash four pounds of
currants; dry, pick, and rub them in
flour; stone and cut two pounds of
raisins; slice two pounds of
citron, blanch a pound of
sweet almonds and cut them in very thin slices; break thirty
eggs, separate the whites and yelks, and beat them till very light; work the
butter with your hand till it is soft as cream; put in alternately the
flour, sugar and
eggs. When all are mixed in, and the cake looks very light, add the
spice, fruit, almonds, and half a pint of
brandy; set it in a
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well heated oven to bake; when it has risen, and the top is beginning to brown, cover it with paper; let it bake four hours, and when it is nearly cool, ice it. This will keep a long time in a stone pan, covered close.
Take four pounds of
flour, three of
butter, three of
sugar, two of
raisins, one of
currants, two dozen
eggs, an ounce of
mace, three
nutmegs, and a half pint of
brandy; if you want it dark, put in a little
molasses; mix the ingredients together, as the above fruit cake, and bake it from two to three hours.
Dry and sift a pound of
flour, roll a pound of
sugar, and beat it with a pound of
butter, and the
yelks of ten eggs well beaten; wash and dry a pound of
currants and rub them in
flour; stone and cut half a pound of
raisins, and mix in with a glass of
rose brandy, and a grated
nutmeg, or
mace; when all the rest are well mixed together, beat up the
whites of the eggs, and add them; bake it an hour and a half.
Wash the salt from a pound of
butter, and beat it with a pound of
loaf sugar till it is as soft as cream; have a pound of
flour sifted, and beat ten
eggs, the whites and yelks separately; put alternately into the
butter and
sugar the
flour and
eggs; continue to beat till they are all in, and the cake looks light; add some grated
lemon peel, a
nutmeg, and half a wine-glass of
brandy; butter the pan, and bake it an hour; when it is nearly cold, ice it. If you want a very large cake, double the quantity. You can tell when a cake is done
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by running in a broom-straw, or the blade of a bright knife; if it comes out without sticking, it is done, but if not, set it back. You can keep a cake a great while in a stone pan that has a lid to fit tight.
Beat the
whites of twenty eggs; wash the salt out of a pound of
butter; sift a pound of
flour, roll a pound of
loaf-sugar, blanch a pound of
almonds; roll them fine with a bottle, and mix them with
rose water.
Work the butter, sugar and almonds together till they look like cream; have the eggs beaten very light, and add them and the flour alternately till you get all in; beat the whole together till it is very light; have a pan buttered, and put it in a heated oven to bake; when it begins to brown, put white paper over the top; bake it about three hours; when it is nearly cold, prepare an icing, flavored with rose water; put it on the top and sides.
Take a pound and three-quarters of
sugar, the same of
flour, three-quarters of a pound of
butter, eight
eggs, a pint of
milk, and mix them as a pound-cake; just as it is ready to bake, dissolve a tea-spoonful of
salæratus in a little
sour cream, and stir in; season with
nutmeg and
rose brandy, or
essence of lemon; bake it as pound cake.
Some persons put in a tea-spoonful of lemon juice just before baking.
Take a pound and a quarter of
flour, and the same of
sugar and
butter; five
eggs, a pound of
raisins, and one of
currants; two glasses of
wine or
brandy;
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mace, nutmeg, and a tea-spoonful of
salæratus, dissolved in a pint of
new milk; bake it as pound cake.
Take three-quarters of a pound of
Indian meal sifted, and one-quarter of
wheat flour; roll a pound of
sugar, work into it three-quarters of a pound of
butter; season with
nutmeg and
rose brandy; add four
eggs beaten light; mix and bake as other pound cake.
Take seven
eggs, a pound of
rice flour, one of
sugar, and half a pound of
butter; season it with
rose water and
nutmeg; mix and bake it as other pound cake, and ice it.
Balance twelve fresh
eggs with
sugar, and six with
flour; beat the
eggs very light, the whites and yelks separately; mix alternately the
sugar and
eggs, and add the grated
peel of a lemon; butter a large pan, or several small ones; add the
flour just as it is put in the oven, stirring it just sufficiently to mix. Beating it after the
flour is added makes it heavy; pour it in, and put it to bake as soon as possible. This makes a good pudding, with white sauce. One-half
rice flour is an improvement.
Take three-quarters of a pound of
rice flour, one pound of
white sugar, finely powdered, and ten
eggs; beat the yelks with the
sugar, the whites alone; add them and the
flour to the yelks and
sugar, a little at a time; season it with rose
brandy and
nutmeg, and bake it in shallow pans.
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Sponge Cake, in Small Pans. |
Take twelve
eggs, with the weight of them in
sugar, and the weight of six of them in
flour; beat the yelks with the
sugar, the whites alone; season with
nutmeg or grated
lemon peel; put all together, adding the
flour the last; stir it quickly after the
flour is added, as it will make it heavy to beat it much; grease several small pans and pour it in, bake with a quick heat, and they will be done in half an hour, or less, according to the size. They are pretty iced.
Take ten
eggs, separate them, a pound of
loaf-sugar, half a pound of
flour, the grated
peel of two lemons and the juice of one; beat the yelks with the
sugar, the whites alone, when add them and sift in the
flour by degrees; beat well, have your pan buttered, and bake with a quick heat either in a stove or dutch-oven, or a brick oven, the heat should not be quite so great as for light bread--it will bake in about an hour.
Take four cups of
flour, three of
sugar, one of melted
butter, one of
sour cream, with a tea-spoonful of
salæratus dissolved in it, and three
eggs; season it with
brandy and
nutmeg; mix and bake it as pound cake.
Take about a pound of
risen bread dough, work into it a tea-cup of
butter, three
eggs beaten, a pound of
sugar, a
nutmeg grated and a glass of
brandy or
wine; a pound of
raisins, stoned and chopped, should be added after it is well beaten; half a pint of
cream
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slightly warmed, with a table-spoonful of
vinegar, and a tea-spoonful of dissolved
salæratus should be stirred in just as you are ready to bake it; also sifted
flour enough to make it the proper consistence; bake in a large pan, in a brick oven or stove, and it will require an hour and a quarter.
Mix a pound of dried
flour, the same of sifted
sugar, and
currants; wash a pound of
butter, add
rose water--beat it well--a tea-cup of
cream; then mix with it eight
eggs, yelks and whites beaten separately; add the dry ingredients by degrees; beat the whole an hour, bake in little tins, or saucers, filling only half.
Rub a pound of
butter into a pound and a quarter of
flour; beat four
eggs with a pound and a quarter of
sugar; when very light, mix them with the
butter and
flour; mix in a glass of
rose water, and a
nutmeg; roll them in rings, and bake them slowly; sift
powdered sugar over after they are baked.
Take a pound of
flour, half a pound of
butter, and three-quarters of
sugar, three
eggs, a little
nutmeg and
rose brandy; mix the
butter and
sugar together, and add the
flour and
eggs; mould them in rings, and bake them slowly.
Beat three-quarters of a pound of
sugar, the same of
butter, and three
eggs together; stir in half a pint of
molasses; add
rose brandy and
nutmeg, and enough
flour to make a soft dough; roll it in rings, and bake
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as other jumbles.
By the addition of half a pint of
molasses and a tea-spoonful of
salæratus, you will have a
common black cake,
which may be baked in one large pan.
Jumbles for Delicate Persons. |
Roll a heaped pint of
light-brown sugar, and rub it in two pints of
flour, half a pound of
butter, and a dessert spoonful of
cinnamon; beat an
egg, and mix it with half a tea-cup of
rich milk (in which a very small lump of
salæratus has been dissolved;) stir all together with a wine glass of
rose brandy; work it well, roll thin and cut them out--bake with moderate heat.
Five tea-cups of
flour, three of
sugar, one heaped of
butter, one of sweet
cream, three
eggs and the
peel of one lemon grated, or
nutmeg, or
mace if you like; roll them thin, and bake in a quick oven.
Three tea-cups of
sugar, one of
butter, five of
flour, one tea-spoonful of
salæratus in a cup of
sour cream and two
eggs; bake in a quick oven; season them with the
peel of a fresh lemon grated, and half a wine-glass of
brandy.
Blanch a pound of
almonds, beat them in a mortar, and put with them a little
rose water to keep them from oiling, the
white of an egg, and a large spoonful of
flour; roll a pound of
loaf-sugar, and beat the
whites of four eggs; beat them all together; shape them on white paper with a spoon, and bake them on tin plates in a slow oven; let them be quite cold before you remove them from the paper.
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Beat twelve
eggs till light; add to them a pound of dried
flour and one of
powdered sugar; beat all together till perfectly light; put in some
rose water and
nutmeg, and bake it in small shallow pans in a moderately heated oven.
Mix together three pounds of
flour, a pound and a half of
sugar, and three-quarters of a pound of
butter; dissolve a tea-spoonful of
salæratus in enough
new milk to wet the
flour; mix them together; grate in a
nutmeg, or the
peel of a lemon; roll them out, cut them in shapes, and bake.
Take a pound and a half of
flour, three-quarters of
sugar, and a quarter of a pound of
butter; dissolve a tea-spoonful of
salæratus in as much
cider as will make it a soft dough, and bake it in shallow pans; season it with
spice to your taste.
One pound of
flour, one of
sugar, half a pound of
butter, six
eggs, half a
nutmeg, a spoonful of
rose brandy; beat the
butter and
sugar together, adding the other ingredients, the whites of the eggs beaten separately; bake as pound cake.
This cake can be made by the sponge, cup, or Dover cake recipe; have shallow tin pans or plates of the same size, butter them, and pour in the batter so as to be about half an inch thick when baked; they take but
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a few minutes to bake of a light-brown; and as you take them from the oven, put them on a china plate, with a layer of
jelly between each cake, till you have four or five layers; cut the cake in slices before handing it.
Currant jelly is to be preferred, but
quince will answer, or
peach marmalade.
Ten
eggs, one pound of
loaf-sugar, half a pound of
almonds, half a pound of
flour, one
nutmeg; beat the yelks first, then put in the
sugar, beating them very light; blanch the
almonds and pound them in a mortar, with
rose water or the
juice of a lemon; add them alternately with the
flour, and the whites of the eggs well beaten. If you bake in one large cake, it will require an hour and a half in a slow oven; in small pans, it will take less time, and in either case, will require watching.
Take three pounds of
flour, and mix to it as much
new milk as will make a thick batter, and a tea-cup of
yeast; when it is light, beat together a pound of
butter, a pound of
sugar, and four
eggs; mix this in with a pound of
raisins, stoned and cut, half a pound of
currants, a grated
nutmeg, and a glass of
rose brandy; bake it two hours.
Rub a pound and a half of softened
butter in three pounds of
flour, add a pound of
brown sugar, rolled fine, a pint of
molasses, a table-spoonful of
rose brandy, a
nutmeg or some
mace, four
eggs well beaten, a pound of
raisins stoned and chopped; mix the whole well, and before baking add a tea-cup of
sour cream with a tea-
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spoonful of
soda dissolved in it--beat it up again, have the pans well buttered, and put in about three parts full; this quantity will make about six cakes, in bread pans; bake as bread and if it brown too much, put paper on it, if it seems too stiff, add a little more
molasses or
cream. It will keep several weeks in cold weather.
Take a pound and a quarter of
flour, half a pound of
butter, and three-quarters of a pound of
sugar, six
eggs, half a pound of
currants, half a
nutmeg, a glass of
brandy, and a pint of
new milk; mix all well together, and put in half a tea-cup of
yeast; let it rise, and when light, bake it in shallow pans.
One pound of
sugar, a quarter of a pound of
butter, three
eggs, a tea-cup of
butter-milk, nutmeg or
cinnamon to taste; add as much
flour as will make a dough that will roll out; cut in round cakes and bake with a quick heat.
One pound of
sugar, one of
flour, half a pound of
butter, six
eggs, two and a half wine-glasses of
milk, one tea-spoonful of
soda and one of
tartaric acid; warm the
milk and
butter; add the
sugar, then the yelks of the
eggs beaten light, then the whites and the
flour alternately, then the
soda, (to be dissolved in half a wine-glass of
water;) season with
nutmeg, mace, or a little
essence of lemon, and add lastly, the
tartaric acid, dissolved in half a wine-glass of
water. Bake it one hour in an oven, as hot as is usual for bread; when brown at the top, cover it with paper. A pound of
dried currants is an agreeable addition.
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Three cups of
flour, one of
sugar, one of
molasses, one of
butter, a table-spoonful of
ginger, one tea-spoonful of
salæratus, and three
eggs; bake in pans. A pound of stoned and chopped
raisins is an improvement.
Take three cups of
molasses, five of
flour, one of
sugar, three
eggs, and a tea-spoonful of
salæratus, dissolved in a cup of
sour cream; work the
sugar with a quarter of a pound of
butter; beat two dozen
cloves, and put in with two table-spoonsful of
ginger; mix all together, and bake in shallow pans or cups.
Take three pounds of
flour, one of
sugar, and one of
butter; mix these together with three table-spoonsful of
ginger, some
cloves and
aniseseed, and wet it with
molasses; roll it thin; cut it in shapes, and bake with a quick heat.
Take a pound and a half of
flour, three-quarters of a pound of
sugar, the same of
butter, some
cloves and
cinnamon pounded fine, and an ounce of
ginger; mix these well together, and make it into a stiff dough, with
molasses; roll it thin, and cut it in small cakes.
Take two pounds of
flour, three-quarters of a pound of
sugar, half a pound of
butter, six
eggs, and some
mace or
nutmeg; mix the
flour, sugar and
butter together,
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and wet it with the
eggs; if too stiff, put in some
cream, roll the dough thin; cut it in shapes, and fry them in boiling
lard. The more
lard there is, the less they will soak it up.
Take a quart of
milk, a tea-cup of
cream, half a pound of
lard, quarter of a pound of
butter, a spoonful of
salt, and boil them together; beat well two
eggs with a pound of
sugar, and pour the
boiling milk on them gradually, stirring all the time; when nearly cold, add a tea-cup of
yeast, and
flour sufficient to make a stiff batter; when quite light, knead it up as bread, and let it lighten again before moulding out; when they are moulded out, wet them over with
sugar and
cream, and let them rise a few minutes and bake them; grate a little
sugar over when they come out of the oven.
Boil a quart of
milk, and put in it half a pound of
butter, and a little
salt; when nearly cold, stir in a tea-cup of
yeast, a pound of
sugar, and
flour to make a batter; when it is light, knead it up with
flour, and let it rise again; grease your pans, and make it out in cakes, about the size of a tea-cup, and an inch thick; put two layers in each pan, and bake them three-quarters of an hour; when take them out, break them apart, and put the top ones in other pans, and let them dry slowly in the oven for an hour or more.
This rusk will keep for months, and is very useful in sickness, to make panada; it is also good for delicate persons that rich cake disagrees with, or to take on a journey. Nutmeg or mace to your taste.
If you like it richer, two eggs may be put in.
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Take as much
lightened dough, as would make a loaf of bread, spread it open, and put in a tea-cup of
sugar, some
nutmeg and a piece of
butter; work it well, mould it out, and bake it with your bread; wet the top with
sugar and
cream before it goes in the oven.
Boil a quart of
new milk and melt in it half a pound of
butter; beat three
eggs with two pounds of
sugar, and pour on them the
boiling milk, stirring all the time; when it is nearly cold, stir in a tea-cup of
yeast, a spoonful of
salt, and
flour enough to make a stiff batter; when this is quite light, knead in
flour to make a soft dough, two grated
nutmegs and a little
mace; let it rise again till it is very light; roll it out thin, cut it in shapes, and fry them in hot
lard; dust over
cinnamon and
loaf-sugar, pounded fine, while they are hot.
Pour a pint of
boiling water into a pint of
new milk, put in a quarter of a pound of
lard, and a table-spoonful of
salt; stir in a tea-cup of
yeast and
flour to make a stiff batter; let it rise, and when very light put in two pounds of
light-brown sugar, two
nutmegs, and enough
flour to make a soft dough; work it well and let it rise again till it is very light; roll out and fry as other dough-nuts.
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PRESERVES, JELLIES, &c.
To every four pounds of
sugar put a quart of
water and the
whites of two eggs; if you put in the egg after it gets hot, it will cook before it has the desired effect; when it comes to a boil, and the scum rises, pour in a little
cold water; let it boil up; take it off to settle, and skim it well; let it boil up, and skim it three times, when it will be fit to preserve with. You should always clarify white Havana sugar.
Apples should be preserved in November, and they will keep till June. Take firm
pippins, pare them and take out the cores, leaving them whole; or after you have cored them, cut them across in two pieces, they will then be in rings; put them in
cold water as fast as they are pared, to keep them from turning dark; make a syrup of a pound of
loaf-sugar, and half a pint of
water to each pound of
apples; wipe the
apples, and put in as many as will go in, without one laying on another; let them boil swiftly till they look clear, then take them up carefully on dishes, and put in some more; when all are done, if the
syrup should seem too thin, boil it up after the
apples are taken out; cut the
peel of several lemons in thin rings, boil them in a little
water till they are soft, and throw them in the syrup after the
apples are taken out; put the syrup in a bowl, and set all away till the next day, when put the
apples in glass jars or large bowls, spread the
lemon peel about them and put the syrup on the top; paste several
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thicknesses of paper over, and set them in a dry cool closet.
If you only want the apples to keep a few weeks, they may be done with half a pound of sugar to a pound of apples, and will look and taste quite as well.
Pare and halve your
apples, either pippins, red-streaks or wine-saps; make a syrup of
light-brown sugar, allowing half a pound to a pound of the
fruit; after boiling and clarifying the syrup, pour it over the fruit, and set it by for two days, then cook them, and seasoned with
green ginger root they are excellent; they will not require much cooking, and should be of a light-brown color.
Put the
crab apples in a kettle with
grape leaves in and around them, with some
alum; keep them at scalding heat for an hour, take them out, skin them, and take out the seeds with a small knife, leaving on the stems; put them in
cold water, make a syrup of a pound of
sugar to a pound of
apples; wipe the
apples and put them in; let them stew gently till they look clear; take them out, and let the syrup boil longer.
Make a syrup of one pint of
currant juice to three pounds of
sugar; if it is
brown sugar, put in the
white of an egg to clarify it; let it boil and skim it; have three pounds of
currants picked and stemmed; put them in the syrup, and let them boil slowly, about twenty minutes; take them up and let the syrup boil longer.
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Pare and slice the
pine apples, and make a syrup of a pound of
sugar and half a pint of
water to a pound of fruit; clarify and skim it, then put in the
apples and let them cook gently for half an hour; if you do not want to keep them long, much less
sugar will do.
Allow a pint of
currant juice and a pint of
water to six pounds of
blackberries; give them their weight in
brown sugar; let them boil till they appear to be done, and the syrup is rich. Blackberry jelly can be made as currant jelly, and is good for sick children, mixed with
water.
Stew three pints of
blackberries with one pint of
sugar--soak a tea-cup full of ground
rice--and when the berries have been stewing about fifteen minutes, stir in the
rice, and stir the whole time until it becomes thick. This should be eaten cold with cream, and will keep two days.
To preserve four pounds of
cherries, take one pint of
currant juice, into which put five pounds of
sugar; when this boils up, take off any scum that rises, and put in half of the
cherries, with part of each stem on; when they look so clear that you can see the stone, they are done; take these up on a dish and put in the rest, and let them do slowly the same length of time; take them up and let the syrup boil a few minutes longer; do not put them in the jars till they are quite cold. Glass jars are the best to keep all early fruits
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in, as you can then see if they begin to ferment; if they do, you must boil them over; always put them in a window where they will be exposed to the sun.
Stone the light-colored common
cherries, and to every pound of fruit, allow a pound of
sugar, which boil up with the
juice; after you have skimmed it, throw in the
cherries, and let them boil till the syrup is rich.
Stone twelve pounds of
morel cherries; allow half a pound of
brown sugar to each pound of
fruit, after it is stoned; let them cook slowly for two hours; examine them through the summer, and if they show any signs of fermentation, set them in a brick-oven, after the bread is done, or in a dutch-oven of
hot water, which keep at boiling heat for an hour.
It is a good plan to know the weight of your preserving kettle, as you can then weigh the fruit in it, with a pair of steelyards.
Pour
boiling water on the
apricots and wipe them dry; then cut them in half and take out the stone; make a syrup of their weight in
sugar, and a little
water; when this has boiled, put in the fruit, and let it cook slowly till it is clear, and the syrup is rich.
Scrape the outside from the
green ginger, and boil it in a little
water, till it is soft; then take it out, and scrape off any spots that are on it; make a syrup of half a pint of
water to a pound of
sugar and a pound of
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ginger; let it boil slowly about half an hour; take it up and boil the syrup a little longer.
Take an equal quantity of fruit and
sugar, pour
boiling water on the
plums, and wipe them dry; stick them over with a pin; make a syrup of the
sugar and some
water, and when it boils, put in half of the
plums; let them do slowly till they are clear, then take them out and put in the rest; if the syrup should be thin, let it boil longer. Do not put them in the jars till the next day.
Egg plums
may be done in the same way.
Take the young
lemons, cut them in half, scrape them, and take out the pulp; cut them in such shapes as you please; put them in a preserving kettle and cover them with
water; put in a little
alum to green them, and let them boil till they are transparent, then take them out and drain them on a cloth; give the kettle another cleansing, and put them in with their weight in
sugar; let them stew gently, but be careful that they do not boil; let them cook till the syrup is rich.
Boil three pounds of
raspberries in a pint of
currant juice, for ten minutes; put in four pounds of
sugar, and let them boil half an hour, or until it is a jelly. Paste paper over the jar.
Pare the
melon and cut it in slices half an inch thick, without the
seeds; let it lay in
salt and water for an hour, then wash the
salt off, and boil it in strong
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ginger tea; make a thin syrup and boil it again, then make a syrup of a pound of
loaf-sugar to a pound of
citron, and boil it in this till it is clear; season it with
mace and
l
