THEVIRGINIA HOUSEWIFE:
OR, METHODICAL COOK.

METHOD IS THE SOUL OF MANAGEMENT

STEREOTYPE EDITION,
WITH AMENDMENTS AND ADDITIONS.

> DISTRICT OF COLUMBIA, TO WIT:

Be it remembered, That on the twenty-ninth day of January,in the year of our Lord one thousand eight hundred and twenty-eight, and of the Independence of the United States of America, the fifty-second, WILLIAM B. RANDOLPH, of the said district, has deposited in the office of the Clerk of the District Court for the District of Columbia, the title of a book, the right whereof he claims as proprietor, in the words following, to wit :

"The Virginia Housewife; or, Methodical Cook. By MRS. MARY RANDOLPH. Method is the soul of management."

[Illustration: An illustration of a rectangle made of asterisks with the word SEAL written inside.]

[Editorial note: The above illustration appears in the original text in the middle of the first paragraph.]

In conformity to the act of the Congress of the United States, entitled, "An act for the encouragement of learning, by securing the copies of Maps, Charts, and Books, to the authors and proprietors of such copies during the times therein mentioned"- and also to the act, entitled, "An act supplementary to an act, entitled, 'An act for the encouragement of learning, by securing the copies of Maps, Charts, and Books, to the authors and proprietors of such copies during the times therein mentioned,' and extending the benefits thereof to the arts of designing, engraving, and etching historical and other prints."

In testimony whereof, I have hereunto set my hand, and affixed the public seal of my office, the day and year aforesaid.

EDM. I. LEE,

Clerk of the District Court for the District of Columbia.

> SOUPS.

Page

Asparagus soup, ................................................. 13

Beef soup, ...................................................... 13

Gravy soup, ..................................................... 14

Soup with Bouilli, .............................................. 15

Veal soup, ...................................................... 15

Oyster soup, .................................................... 16

Barley soup, .................................................... 16

Dried pea soup, ................................................. 17

Green pea soup, ................................................. 17

Ochra soup, ..................................................... 17

Hare or Rabbit soup, ............................................ 18

Soup of any kind of old fowl, ................................... 18

Catfish soup, ................................................... 19

Onion soup, ..................................................... 19

To dress turtle, ................................................ 20

For the soup, ................................................... 21

Mock turtle soup of calf's head, ................................ 22

> BEEF.

Directions for curing beef, ..................................... 22

To dry beef for summer use, ..................................... 24

To corn beef in hot weather, .................................... 25

Important observations on roasting, boiling, frying, &c. .... 26

Beef a-la-mode, ................................................. 29

Brisket of beef baked, .......................................... 29

Beef olives, .................................................... 29

To stew a rump of beef, ......................................... 30

A fricando of beef, ............................................. 30

An excellent method of dressing beef, ........................... 31

To collar a flank of beef, ...................................... 31

To make hunter's beef, .......................................... 31

A nice little dish of beef, ..................................... 32

Beef steaks, .................................................... 32

To hash beef, ................................................... 33

Beef steak pie, ................................................. 33

Beef a-la-daube, ................................................ 33

> VEAL.

Page

Directions for the pieces in the different quarters of veal, .... 34

Veal cutlets from the fillet or leg, ............................ 34

Veal chops, ..................................................... 35

Veal cutlets, ................................................... 35

Knuckle of veal, ................................................ 36

Baked fillet of veal, ........................................... 36

Scotch collops of veal, ......................................... 36

Veal olives, .................................................... 37

Ragout of a breast of veal, ..................................... 37

Fricando of veal, ............................................... 37

To make a pie of sweet-breads and oysters, ...................... 38

Mock turtle of calf's head, ..................................... 38

To grill a calf's head, ......................................... 39

To collar a calf's head, ........................................ 40

Calf's heart, a nice dish, ...................................... 40

Calf's feet fricassee, .......................................... 41

To fry calf's feet, ............................................. 41

To prepare rennet, .............................................. 41

To hash a calf's head, .......................................... 42

To bake a calf's head, .......................................... 42

To stuff and roast calf's liver, ................................ 43

To broil calf's liver, .......................................... 43

Directions for cleaning calf's head and feet, ................... 43

> LAMB.

To roast the fore-quarter, &c. .............................. 44

Baked lamb, ..................................................... 44

Fried lamb, ..................................................... 44

To dress lamb's head and feet, .................................. 44

> MUTTON.

Boiled leg of mutton, ........................................... 45

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Roasted leg of mutton, .......................................... 46

Baked leg of mutton, ............................................ 46

Steaks of a leg of mutton, ...................................... 46

To harrico mutton, .............................................. 46

Mutton chops, ................................................... 47

Boiled breast of mutton, ........................................ 47

Breast of mutton in ragout, ..................................... 47

To grill a breast of mutton, .................................... 47

Boiled shoulder of mutton, ...................................... 48

Shoulder of mutton with celery sauce, ........................... 48

Roasted loin of mutton, ......................................... 48

> PORK.

To cure bacon, .................................................. 48

To make souse, .................................................. 50

To roast a pig, ................................................. 51

To barbecue shote, .............................................. 51

To roast a fore-quarter of shote, ............................... 52

To make shote cutlets, .......................................... 52

To corn shote, .................................................. 52

Shote's head, ................................................... 53

Leg of pork with pease pudding, ................................. 53

Stewed chine, ................................................... 53

To toast a ham, ................................................. 54

To stuff a ham, ................................................. 54

Soused feet in ragout, .......................................... 54

To make sausages, ............................................... 54

To make black puddings, ......................................... 54

A sea pie, ...................................................... 55

To make paste for the pie, ...................................... 55

Bologna sausages, ............................................... 55

> FISH.

To cure herrings, ............................................... 56

To bake sturgeon, ............................................... 57

To make sturgeon cutlets, ....................................... 57

Sturgeon steaks, ................................................ 57

To boil sturgeon, ............................................... 58

To bake a shad, ................................................. 58

To boil a shad, ................................................. 58

To roast a shad, ................................................ 59

To broil a shad, ................................................ 59

To boil rock fish, .............................................. 59

To fry perch, ................................................... 60

Page

To pickle oysters, .............................................. 60

To make a curry of catfish, ..................................... 60

To dress a cod's head and and shoulders, ........................ 61

To make sauce for the cod's head, ............................... 61

To dress a salt cod, ............................................ 62

Matelote of any kind of firm fish, .............................. 62

Chowder, a sea dish, ............................................ 63

To pickle sturgeon, ............................................. 63

To caveach fish, ................................................ 64

To dress cod fish, .............................................. 64

Cod fish pie, ................................................... 64

To dress any kind of salted fish, ............................... 65

To fricassee cod sounds and and tongues, ........................ 65

An excellent way to dress fish, ................................. 66

Fish a-la-daub, ................................................. 66

Fish in jelly, .................................................. 66

To make egg sauce for a salt cod, ............................... 67

To dress cod sounds, ............................................ 67

To stew carp, ................................................... 67

To boil eels, ................................................... 68

To pitchcock eels, .............................................. 68

To broil eels, .................................................. 68

To scollop oysters, ............................................. 68

To fry oysters, ................................................. 69

To make oyster loaves, .......................................... 69

> POULTRY, &C.

To roast a goose, ............................................... 69

To make sauce for a goose, ...................................... 70

To boil ducks with onion sauce, ................................. 70

To make onion sauce, ............................................ 70

To roast ducks, ................................................. 70

To boil a turkey with oyster sauce, ............................. 71

To make sauce for a turkey, ..................................... 72

To roast a turkey, .............................................. 72

To make sauce for a turkey, ..................................... 72

To boil fowls, .................................................. 73

To make white sauce for fowls, .................................. 73

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Page

Fricassee of small chickens, .................................... 74

To roast large fowls, ........................................... 74

To make egg sauce, .............................................. 74

To boil young chickens, ......................................... 75

To roast young chickens, ........................................ 75

Fried chickens, ................................................. 75

To roast woodcocks or snipes, ................................... 76

To roast wild ducks or teal, .................................... 76

To boil pigeons, ................................................ 76

To roast pigeons, ............................................... 77

To roast partridges or any small birds, ......................... 77

To boil rabbits, ................................................ 77

To roast rabbits, ............................................... 78

To stew wild ducks, ............................................. 78

To dress ducks with juice of oranges, ........................... 79

To dress ducks with onions, ..................................... 79

To roast a calf's head, ......................................... 79

To make a dish of curry after the East Indian manner, ........... 80

Dish of rice to be served up with the curry, in a dish by itself, 80

Ochra and tomatos, .............................................. 81

Gumbo- a West India dish, ....................................... 81

Pepperpot, ...................................................... 81

Spanish method of dressing giblets, ............................. 82

Paste for meat dumplins, ........................................ 82

To make an ollo- a Spanish dish, ................................ 83

Ropa vieja- Spanish, ............................................ 83

Chicken pudding, a favourite Virginia dish, ..................... 83

To make pol enta, ................................................ 84

Macaroni, ....................................................... 84

Mock macaroni, .................................................. 84

To make croquets, ............................................... 85

To make vermicelli, ............................................. 85

Common patties, ................................................. 85

Eggs in croquets, ............................................... 86

Omelette souffle, ............................................... 86

Fondus, ......................................................... 86

A nice twelve o'clock luncheon, ................................. 87

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Eggs a-la-creme, ................................................

Sauce a-la-creme for the eggs, .................................. 87

Cabbage a-la-creme, ............................................. 88

To make an omelette, ............................................ 88

Omelette- another way, .......................................... 88

Gaspacho- Spanish, .............................................. 89

Eggs and tomatos, ............................................... 89

To fricassee eggs, .............................................. 89

> SAUCES.

Fish sauce to keep a year, ...................................... 90

Sauce for wild fowl, ............................................ 90

Sauce for boiled rabbits, ....................................... 90

Gravy, .......................................................... 90

Forcemeat balls, ................................................ 91

Sauce for boiled ducks or rabbits, .............................. 91

Lobster sauce, .................................................. 92

Shrimp sauce, ................................................... 92

Oyster sauce for fish, .......................................... 92

Celery sauce, ................................................... 92

Mushroom sauce, ................................................. 93

Common sauce, ................................................... 93

To melt butter, ................................................. 93

Caper sauce, .................................................... 94

Oyster catsup, .................................................. 94

Celery vinegar, ................................................. 95

> VEGETABLES.

To dress salad, ................................................. 95

To boil potatos, ................................................ 96

To fry sliced potatos, .......................................... 97

Potatos mashed, ................................................. 98

Potatos mashed with onions, ..................................... 98

To roast potatos, ............................................... 98

To roast potatos under meat, .................................... 98

Potato balls, ................................................... 99

Jerusalem artichokes, ........................................... 99

Cabbage, ........................................................ 99

Savoys, ......................................................... 100

Sprouts and young greens, ....................................... 100

Asparagus, ...................................................... 100

Sea-kale, ....................................................... 101

To scollop tomatos, ............................................. 101

To stew tomatos, ................................................ 101

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Page

Cauliflower, .................................................... 101

Red beet roots, ................................................. 102

Parsnips, ....................................................... 102

Carrots, ........................................................ 103

Turnips, ........................................................ 103

To mash turnips, ................................................ 103

Turnip tops, .................................................... 103

French beans, ................................................... 104

Artichokes, ..................................................... 104

Brocoli, ........................................................ 105

Peas, ........................................................... 105

Puree of turnips, ............................................... 105

Ragout of turnips, .............................................. 106

Ragout of French beans, snaps, string beans, .................... 106

Mazagan beans, .................................................. 106

Lima, or sugar beans, ........................................... 107

Turnip rooted cabbage, .......................................... 107

Egg plant, ...................................................... 108

Potato pumpkin, ................................................. 108

Sweet potato, ................................................... 108

Sweet potatos stewed, ........................................... 109

Sweet potatos broiled, .......................................... 109

Spinach, ........................................................ 109

Sorrel, ......................................................... 109

Cabbage pudding, ................................................ 110

Squash or cimlin, ............................................... 110

Winter squash, .................................................. 110

Field peas, ..................................................... 111

Cabbage with onions, ............................................ 111

Salsify, ........................................................ 111

Stewed salsify, ................................................. 111

Stewed mushrooms, ............................................... 112

Broiled mushrooms, .............................................. 112

To boil rice, ................................................... 112

Rice journey, or johnny cake, ................................... 113

> PUDDINGS, &C.

Observations on puddings and cakes, ............................. 113

Rice milk for a dessert, ........................................ 115

To make puff paste, ............................................. 115

To make mince-meat for pies, .................................... 115

To make jelly from feet, ........................................ 116

Page

A sweet-meat pudding, ........................................... 117

To make an orange pudding, ...................................... 117

An apple custard, ............................................... 118

Boiled loaf, .................................................... 118

Transparent pudding, ............................................ 118

Flummery, ....................................................... 119

Burnt custard, .................................................. 119

An English plum pudding, ........................................ 119

Marrow pudding, ................................................. 120

Sippet pudding, ................................................. 120

Sweet potato pudding, ........................................... 120

An arrow root pudding, .......................................... 121

Sago pudding, ................................................... 121

Puff pudding, ................................................... 121

Rice pudding, ................................................... 121

Plum pudding, ................................................... 122

Almond pudding, ................................................. 122

Quire of paper pancakes, ........................................ 123

A curd pudding, ................................................. 123

Lemon pudding, .................................................. 123

Bread pudding, .................................................. 124

The Henrietta pudding, .......................................... 124

Tansey pudding, ................................................. 124

Cherry pudding, ................................................. 125

Apple pie, ...................................................... 125

Baked apple pudding, ............................................ 125

A nice boiled pudding, .......................................... 125

An excellent and cheap dessert dish, ............................ 126

Sliced apple pudding, ........................................... 126

Baked Indian meal pudding, ...................................... 126

Boiled Indian meal pudding, ..................................... 127

Pumpkin pudding, ................................................ 127

Fayette pudding, ................................................ 127

Maccaroni pudding, .............................................. 127

Potato paste, ................................................... 128

Compote of apples, .............................................. 128

Charlotte, ...................................................... 128

Apple fritters, ................................................. 129

Bell fritters, .................................................. 129

Bread fritters, ................................................. 130

Spanish fritters, ............................................... 130

To make mush, ................................................... 130

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Page

> CAKES.

Jumbals, ........................................................ 130

Macaroone, ...................................................... 131

To make drop biscuit, ........................................... 131

Tavern biscuit, ................................................. 131

Rusk, ........................................................... 131

Ginger bread, ................................................... 132

Plebeian ginger bread, .......................................... 132

Sugar ginger bread, ............................................. 132

Dough nuts- a yankee cake, ...................................... 133

Risen cake, ..................................................... 133

Pound cake, ..................................................... 133

Savoy, or spunge cake, .......................................... 134

A rich fruit cake, .............................................. 134

Naples biscuit, ................................................. 135

Shrewsbury cakes, ............................................... 135

Little plum cakes, .............................................. 135

Soda cakes, ..................................................... 136

To make bread, .................................................. 136

To make nice biscuit, ........................................... 137

Rice bread, ..................................................... 137

Mixed bread, .................................................... 137

Patent yeast, ................................................... 137

To prepare the cakes, ........................................... 138

Another method for making yeast, ................................ 138

Nice buns, ...................................................... 138

Muffins, ........................................................ 139

French rolls, ................................................... 139

Crumpets, ....................................................... 139

Apoquiniminc cakes, ............................................. 139

Batter cakes, ................................................... 140

Batter bread, ................................................... 140

Cream cakes, .................................................... 140

Soufle biscuits, ................................................ 140

Corn meal bread, ................................................ 141

Sweet potato buns, .............................................. 141

Rice woffles, ................................................... 141

Velvet cakes, ................................................... 141

Chocolate cakes, ................................................ 141

Wafers, ......................................................... 142

Buckwheat cakes, ................................................ 142

Observations on ice creams, ..................................... 142

Ice creams, ..................................................... 143

Vanilla cream, .................................................. 143

Raspberry cream, ................................................ 143

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Strawberry cream, ............................................... 144

Cocoa nut cream, ................................................ 144

Chocolate cream, ................................................ 144

Oyster cream, ................................................... 144

Iced jelly, ..................................................... 144

Peach cream, .................................................... 144

Coffee cream, ................................................... 145

Quince cream, ................................................... 145

Citron cream, ................................................... 145

Almond cream, ................................................... 146

Lemon cream, .................................................... 146

Lemonade iced, .................................................. 146

To make custard, ................................................ 146

To make a trifle, ............................................... 147

Rice blanc mange, ............................................... 147

Floating island, ................................................ 147

Syllabub, ....................................................... 148

> COLD CREAMS.

Lemon cream, .................................................... 148

Orange cream, ................................................... 148

Raspberry cream, ................................................ 148

Tea cream, ...................................................... 149

Sago cream, ..................................................... 149

Barley cream, ................................................... 149

Gooseberry fool, ................................................ 149

To make slip, ................................................... 150

Curds and cream, ................................................ 150

Blanc mange, .................................................... 150

To make a hen's nest, ........................................... 151

Pheasants a-la-daub, ............................................ 151

Partridges a-la-daub, ........................................... 152

Chickens a-la-daub, ............................................. 152

To make savoury jelly, .......................................... 152

Turkey a-la-daub, ............................................... 153

Salmagundi, ..................................................... 153

An excellent relish after dinner, ............................... 153

To stew perch, .................................................. 154

> PRESERVES.

Directions for making preserves, ................................ 154

To preserve cling-stone peaches, ................................ 155

Cling-stones sliced, ............................................ 156

Soft peaches, ................................................... 156

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Page

Peach marmalade, ................................................. 156

Peach chips, ..................................................... 156

Pears, ........................................................... 157

Pear marmalade, .................................................. 157

Quinces, ......................................................... 157

Currant jelly, ................................................... 158

Quince jelly, .................................................... 158

Quince marmalade, ................................................ 158

Cherries, ........................................................ 159

Morello cherries, ................................................ 159

To dry cherries, ................................................. 159

Raspberry jam, ................................................... 160

To preserve strawberries, ........................................ 160

Strawberry jam, .................................................. 160

Gooseberries, .................................................... 160

Apricots in brandy, .............................................. 160

Peaches in brandy, ............................................... 161

Cherries in brandy, .............................................. 161

Magnum bonum plums in brandy, .................................... 161

> PICKLING.

Lemon pickle, ..................................................... 161

Tomato catsup, .................................................... 162

Tomato marmalade, ................................................. 162

Tomato sweet marmalade, ........................................... 162

Tomato soy, ....................................................... 163

Pepper vinegar, ................................................... 163

Mushroom catsup, .................................................. 164

Tarragon, or astragon vinegar, .................................... 164

Curry powder, ..................................................... 164

To pickle cucumbers, .............................................. 164

Oil mangos, ....................................................... 165

To make the stuffing for forty melons, ............................ 165

To make yellow pickle, ............................................ 166

To make green pickles, ............................................ 166

To prepare vinegar for green or yellow pickle, .................... 167

To pickle onions, ................................................. 167

To pickle nasturtiums, ............................................ 167

To pickle radish pods, ............................................ 168

To pickle English walnuts, ........................................ 168

Page

To pickle peppers, ................................................ 168

To make walnut catsup, ............................................ 169

To pickle green nectarines, or apricots, .......................... 169

To pickle asparagus, .............................................. 169

Observations on pickling, ......................................... 169

> CORDIALS, &C.

Ginger wine, ....................................................... 170

Orgeat, ............................................................ 170

Cherry shrub, ...................................................... 171

Currant wine, ...................................................... 171

To make cherry brandy, ............................................. 172

Rose brandy, ....................................................... 172

Peach cordial, ..................................................... 172

Raspberry cordial, ................................................. 173

Raspberry vinegar, ................................................. 173

Mint cordial, ...................................................... 173

Hydromel, or mead, ................................................. 174

To make a substitute for arrack, ................................... 174

Lemon cordial, ..................................................... 174

Ginger beer, ....................................................... 175

Spruce beer, ....................................................... 175

Molasses beer, ..................................................... 175

To keep lemon juice, ............................................... 176

Sugar vinegar, ..................................................... 176

Honey vinegar, ..................................................... 176

Syrup of vinegar, .................................................. 177

Aromatic vinegar, .................................................. 177

Vinegar of the four thieves, ....................................... 177

Lavender water, .................................................... 177

Hungarian water, ................................................... 178

To prepare cosmetic soap for washing the hands, .................... 178

Cologne water, ..................................................... 178

Soft pomatum, ...................................................... 178

To make soap, ...................................................... 178

To make starch, .................................................... 179

To dry herbs, ...................................................... 180

To clean silver utensils, .......................................... 180

To make blacking, .................................................. 180

To clean knives and forks, ......................................... 180

> PREFACE.

The difficulties I encountered when I first entered on the duties of a housekeeping life, from the want of books sufficiently clear and concise to impart knowledge to a Tyro, compelled me to study the subject, and by actual experiment to reduce every thing in the culinary line, to proper weights and measures. This method I found not only to diminish the necessary attention and labour, but to be also economical: for, when the ingredients employed were given in just proportions, the article made was always equally good. The government of a family, bears a Lilliputian resemblance to the government of a nation. The contents of the Treasury must be known, and great care taken to keep the expenditures from being equal to the receipts. A regular system must be introduced into each department, which may be modified until matured, and should then pass into an inviolable law. The grand arcanum of management lies in three simple rules:- "Let every thing be done at a proper time, keep every thing to its proper use." If the mistress of a family, will every morning examine minutely the different departments of her house-,


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hold, she must detect errors in their infant state, when they can be corrected with ease; but a few days' growth gives them gigantic strength: and disorder, with all her attendant evils, are introduced. Early rising is also essential to the good government of a family. A late breakfast deranges the whole business of the day, and throws a portion of it on the next, which opens the door for confusion to enter. The greater part of the following receipts have been written from memory, where they were impressed by long continued practice. Should they prove serviceable to the young inexperienced housekeeper, it will add greatly to that gratification which an extensive circulation of the work will be likely to confer.

M. RANDOLPH

> INTRODUCTION.

MANAGEMENT is an art that may be acquired by every woman of good sense and tolerable memory. If, unfortunately, she has been bred in a family where domestic business is the work of chance, she will have many difficulties to encounter; but a determined resolution to obtain this valuable knowledge, will enable her to surmount all obstacles. She must begin the day with an early breakfast, requiring each person to be in readiness to take their seats when the muffins, buckwheat cakes, &c. are placed on the table. This looks social and comfortable. When the family breakfast by detachments, the table remains a tedious time; the servants are kept from their morning's meal, and a complete derangement takes place in the whole business of the day. No work can be done till breakfast is finished. The Virginia ladies, who are proverbially good managers, employ themselves, while their servants are eating, in washing the cups, glasses, &c.; arranging the cruets, the mustard, salt-sellers, pickle vases, and all the apparatus for the dinner table. This occupies but a short time, and the lady has the satisfaction of knowing that they are in much better order than they would be if left to the servants. It also relieves her from the trouble of seeing the dinner table prepared, which should be done every day with the same scrupulous regard to exact neatness and method, as if a grand company was expected. When the servant is required to do this daily, he soon gets into the habit of doing it well; and his mistress having made arrangements for him in the morning, there is no fear of bustle and confusion in running after things that may be called for during the hour of dinner. When the kitchen breakfast is over, and the cook has put all things in their proper places, the mistress should go in to give her orders. Let all the articles intended for the dinner, pass in review before her: have the butter, sugar, flour, meal, lard, given out in proper quantities; the catsup, spice, wine, whatever may be wanted


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for each dish, measured to the cook. The mistress must tax her own memory with all this: we have no right to expect slaves or hired servants to be more attentive to our interest than we ourselves are: they will never recollect these little articles until they are going to use them; the mistress must then be called out, and thus have the horrible drudgery of keeping house all day, when one hour devoted to it in the morning, would release her from trouble until the next day. There is economy as well as comfort in a regular mode of doing business. When the mistress gives out every thing, there is no waste; but if temptation be thrown in the way of subordinates, not many will have power to resist it; besides, it is an immoral act to place them in a situation which we pray to be exempt from ourselves.

The prosperity and happiness of a family depend greatly on the order and regularity established in it. The husband, who can ask a friend to partake of his dinner in full confidence of finding his wife unruffled by the pretty vexations attendant on the neglect of household duties- who can usher his guest into the dining-room assured of seeing that methodical nicety which is the essence of true elegance,- will feel pride and exultation in the possession of a companion, who gives to his home charms that gratify every wish of his soul, and render the haunts of dissipation hateful to him. The sons bred in such a family will be moral men, of steady habits; and the daughters, if the mother shall have performed the duties of a parent in the superintendence of their education, as faithfully as she has done those of a wife, will each be a treasure to her husband; and being formed on the model of an exemplary mother, will use the same means for securing the happiness of her own family, which she has seen successfully practised under the paternal roof.