,,miss ,,beecher',s ,,domestic ,,receipt ,,book3 ,,designed ,,as ,a ,,supplement ,,to ,,her ,,treatise ,,on ,,domestic ,,economy ,,new ,,york3 ,,harper ,,brothers1 #hb ,,cliff ,,street4 #ahdf4 ,entered1 according to ,act of ,congress1 in the year #ahdf1 by ,,harper ,,brothers1 ,in the ,clerk's ,office of the ,southern ,district of ,new-,york4 ,,preface4 ,the following objects are aimed at in this work3 ,first1 to furnish an original collection of receipts1 which shall embrace a great variety of simple and well-cooked dishes1 designed for every-day comfort and enjoyment4 ,second1 to include in the collection only such receipts as have been tested by superior housekeepers1 and warranted to be the best4 ,it is not a book made up in any department by copying from other books1 but entirely from the experience of the best practical housekeepers4 ,third1 to express every receipt in language which is short1 simple1 and perspicuous1 and yet to give all directions so minutely as that the book can be kept in the kitchen1 and be used by any domestic who can read1 as a guide in every one of her employments in the kitchen4 ,fourth1 to furnish such directions in regard to small dinner-parties and evening company as will enable any young housekeeper to perform her part1 on such occasions1 with ease1 comfort1 and success4 ,fifth1 to present a good supply of the rich and elegant dishes demanded at entertainments1 and yet to set forth a large variety of what is both healthful and good1 in connexion with warnings and suggestions which it is hoped may avail to promote a more healthful fashion in regard both to entertainments and to daily table supplies4 ,no book of this kind will sell without receipts for the rich articles which custom requires1 and in furnishing them1 the writer has aimed to follow the example of ,providence1 which scatters profusely both good and ill1 and combines therewith the caution alike of experience1 revelation1 and conscience1 8choose ye that which is good1 that ye and your seed may live40 ,sixth1 in the work on ,domestic ,economy1 together with this1 to which it is a ,supplement1 the writer has attempted to secure in a cheap and popular form1 for ,american housekeepers1 a work similar to an ,english work which she has examined1 entitled the ,encyclopdia of ,domestic ,economy1 by ,thomas ,webster and ,mrs4 ,parkes1 containing over twelve hundred octavo pages of closely-printed matter1 treating on every department of ,domestic ,economy2 a work which will be found much more useful to ,english women1 who have a plenty of money and well-trained servants1 than to ,american housekeepers4 ,it is believed that most1 in that work1 which would be of any practical use to ,american housekeepers1 will be found in this work and the ,domestic ,economy4 ,lastly1 the writer has aimed to avoid the defects complained of by most housekeepers in regard to works of this description1 issued in this country1 or sent from ,england1 such as that1 in some cases1 the receipts are so rich as to be both expensive and unhealthful2 in others1 that they are so vaguely expressed as to be very imperfect guides2 in others1 that the processes are so elaborate and fussing as to make double the work that is needful2 and in others1 that the topics are so limited that some departments are entirely omitted1 and all are incomplete4 ,in accomplishing these objects1 the writer has received contributions of the pen1 and verbal communications1 from some of the most judicious and practical housekeepers1 in almost every section of this country4 ,,contents4 ,,chapter ,i4 ,,on ,,selecting ,,food ,,and ,,drinks ,,with ,,reference ,,to ,,health4 ,nourishing and unstimulating ,food4 ,nourishing and stimulating food4 ,food that stimulates without nourishing4 ,food that is entirely ,undigestible4 ,food that is unhealthful in nature1 or made so by cooking4 ,liquid aliments1 or drinks4 ,other liquid aliments1 or drinks1 #a ,,chapter ,,ii4 ,,marketing--,,care ,,and ,,uses ,,of ,,meats4 ,selection and uses of meats4 ,modes of cooking and using the different parts of animals4 ,beef4 ,veal4 ,mutton4 ,pork4 ,marketing4 ,on the ,cure of ,meats4 ,directions for cutting up a ,hog4 ,to try out ,lard4 ,directions for salting down ,pork4 ,mr4 ,h4 ,h4's ,receipt for ,curing ,hams4 ,to prepare ,cases for ,sausages4 ,sausage ,meat4 ,bologna ,sausages4 ,another ,receipt for ,sausage ,meat4 ,pickle for ,beef1 ,pork1 ,tongues1 or ,hung ,beef4 ,another by measure1 and with less trouble4 ,to salt down ,beef to keep the year round4 ,to ,cleanse ,calf's ,head and ,feet4 ,to ,prepare ,rennet1 #bf ,,chapter ,,iii4 ,,boiled ,,meats4 ,to cook a ,ham 7very fine74 ,smoked ,boiled ,tongues4 ,a la ,mode ,beef4 ,another la ,mode ,beef4 ,to ,boil a ,leg of ,veal or ,mutton4 ,pot ,pie1 of ,beef1 ,veal1 or ,chicken4 ,calf's ,head4 ,curried ,dishes4 ,to ,prepare ,curry ,powder4 ,veal ,stew4 ,another ,veal ,stew 7very fine74 ,to ,stew ,birds4 ,a fine ,mutton ,stew4 ,a ,sausage ,stew4 ,to ,bake ,beef4 ,beef1 or ,mutton and ,potatoe ,pie4 ,to ,cook ,pigeons4 ,beef or ,veal ,stewed with ,apples 7very good74 ,to ,boil a ,turkey4 ,to ,boil ,corned ,beef1 #cf ,,chapter ,,iv4 ,,roasted ,,and ,,baked ,,meats4 ,general ,remarks4 ,roast ,beef4 ,roast ,lamb4 ,roast ,mutton4 ,roast ,veal4 ,to ,roast a ,fillet or ,leg of ,veal4 ,baked1 or ,roasted ,pig4 ,to ,roast a ,spare ,rib4 ,roast ,turkey4 ,roast ,goose4 ,roast ,chickens4 ,roast ,ducks4 ,mutton and ,beef ,pie4 ,chicken ,pie4 ,mutton ,haricot4 ,to ,cook a ,shoulder of ,lamb4 ,rice ,chicken ,pie4 ,potatoe ,pie1 #dc ,,chapter ,v4 ,,fried ,,and ,,broiled ,,meats4 ,general ,remarks4 ,a nice ,way of ,cooking ,calf's or ,pig's ,liver4 ,fried ,veal ,cutlets4 ,fricassee ,chickens4 ,meats ,warmed over4 ,a nice ,way of ,cooking ,cold ,meats4 ,a ,hash of ,cold ,meat for ,dinner 7very good74 ,cold ,meat ,turnovers4 ,head ,cheese4 ,souse4 ,tripe4 ,force ,meat ,balls 7another ,hash47 ,to ,prepare ,cold ,beef ,steaks4 ,a nice ,way of ,cooking ,cold ,boiled ,ham4 ,another way of ,cooking ,cold ,ham4 ,a ,veal ,hash4 ,veal ,balls 7another ,hash74 ,broiled ,meats4 ,general ,remarks4 ,broiled ,ham4 ,broiled ,veal ,cutlets4 ,broiled ,mutton ,chops4 ,broiled ,pork ,steaks4 ,beef ,steaks4 ,beef ,liver4 ,to ,poach ,eggs4 ,to ,boil ,eggs4 ,a ,salt ,relish4 ,egg ,frizzle 7very good74 ,frizzled ,beef4 ,veal ,cheese4 ,a ,codfish ,relish4 ,another ,way4 ,salt ,herrings1 #ej ,,chapter ,,vi4 ,,soups4 ,french ,vegetable ,soup4 ,plain ,calf's ,head ,soup4 ,an ,excellent ,simple ,mutton ,soup4 ,pea ,soup4 ,portable ,soup4 ,a ,rich ,mock ,turtle ,soup4 ,another ,dry ,pea ,soup4 ,clam ,soup4 ,oyster ,soup4 ,veal ,soup4 ,macaroni ,soup 7,mrs4 ,f4's ,receipt74 ,southern ,gumbo 7,mrs4 ,l4's ,receipt74 ,giblet ,soup1 #eg ,,chapter ,,vii4 ,,fish4 ,directions for making ,chowder4 ,to ,fry ,fish4 ,to ,boil ,fish4 ,to ,broil ,fish4 ,baked ,fish4 ,cod ,sounds and ,tongues4 ,to ,cook ,salt ,codfish4 ,to ,cook ,cold ,codfish4 ,to ,cook ,oysters4 ,lobsters4 ,scolloped ,oysters4 ,pickled ,oysters4 ,to ,crimp ,fresh ,fish4 ,to ,cook ,eels4 ,to ,cook ,scollops4 ,a ,good ,way of ,using ,cold ,fresh ,fish4 ,to ,cook ,clams1 #fb ,,chapter ,,viii4 ,,on ,,the ,,preparation ,,of ,,hashes1 ,,gravies1 ,,and ,,sauces4 ,to prepare ,gravy for a ,cold ,beef ,hash1 or ,steak ,hash4 ,gravy for a ,mutton ,hash1 or ,venison ,hash4 ,to prepare a ,veal ,hash4 ,common ,gravies4 ,drawn ,butter1 or ,melted ,butter4 ,another ,mode of preparing ,drawn ,butter4 ,drawn ,meat ,gravies1 or ,brown ,gravies4 ,nice ,article to use for ,gravy1 or ,soup4 ,burnt ,butter for ,fish1 or ,eggs4 ,sauce for ,salad1 or ,fish4 ,wine ,sauce for ,mutton or ,venison4 ,oyster ,sauce4 ,lobster ,sauce4 ,apple ,sauce4 ,celery ,sauce for ,boiled ,fowls4 ,celery ,vinegar4 ,essence of ,celery1 to flavor ,soup4 ,herb ,spirit4 ,soup ,powder4 ,soy4 ,tomato ,catsup4 ,mushroom ,catsup4 ,walnut ,catsup1 #ff ,,chapter ,,ix4 ,,vegetables4 ,potatoes4 ,boiled ,potatoes4 ,other ,modes of ,cooking ,potatoes4 ,turnips4 ,asparagus4 ,beets4 ,parsnips and ,carrots4 ,onions4 ,jerusalem ,artichokes4 ,squashes4 ,cabbage and ,cauliflowers4 ,peas4 ,sweet ,corn4 ,succatosh4 ,beans4 ,egg ,plant4 ,baked ,beans4 ,tomatoes4 ,greens4 ,cucumbers4 ,macaroni4 ,another ,way4 ,to ,cook ,hominy4 ,macaroni ,pudding1 to eat with ,meat4 ,salad4 ,mode of ,dressing ,salad4 ,mushroom4 ,celeriac4 ,salsify1 or ,vegetable ,oyster4 ,southern ,mode of ,cooking ,rice4 ,common ,mode of ,cooking ,rice4 ,best ,mode of ,cooking ,tomatoes4 ,sweet ,potatoes4 ,artichokes4 ,stewed ,egg ,plant1 #gc ,,chapter ,x4 ,,ovens1 ,,yeast1 ,,bread1 ,,and ,,biscuit4 ,on ,constructing and ,heating an ,oven4 ,how to know when an ,oven is at the right ,heat4 ,how to know when ,bread is ,sour1 or ,heavy4 ,how to treat ,bread when taken from the ,oven4 ,yeast4 ,potatoe ,yeast4 ,home-made ,yeast1 which will keep good a ,month4 ,home-brewed ,yeast more easily made4 ,hard ,yeast4 ,rubs1 or ,flour ,hard ,yeast4 ,milk ,yeast4 ,wheat ,bread of ,distillery1 or ,brewer's ,yeast4 ,wheat ,bread of ,home-brewed ,yeast4 ,baker's ,bread4 ,wheat ,bread of ,potatoe ,yeast4 ,potatoe ,bread4 ,cream ,tartar ,bread4 ,eastern ,brown ,bread4 ,rye ,bread4 ,rice ,bread4--,no4 #a4 ,rice ,bread4--,no4 #b4 ,apple ,bread4 ,pumpkin ,bread4 ,walnut ,hill's ,brown ,bread4 ,french ,rolls1 or ,twists4 ,raised ,biscuit4 ,very ,nice ,rusk4 ,potatoe ,biscuit4 ,crackers4 ,hard ,biscuit4 ,sour ,milk ,biscuit4 ,a good ,way to use ,sour ,bread1 #hc ,,chapter ,,xi4 ,,breakfast ,,and ,,tea ,,cakes4 ,general ,directions for ,griddle and other ,breakfast ,cakes4 ,buckwheat ,cakes wet with ,water4 ,extempore ,buckwheat ,cakes4 ,buckwheat ,cakes wet with ,milk4 ,griddle ,cakes of ,unbolted ,wheat4 ,best ,rice ,griddle ,cakes4 ,a very delicate ,omelet4 ,wheat ,waffles4 ,miss ,b4's ,waffles 7without yeast74 ,rice ,waffles4 ,good ,cakes for ,tea1 or ,breakfast4 ,fried ,rice for ,breakfast4 ,fried ,hominy4 ,rye ,drop ,cake 7excellent74 ,wheat ,drop ,cake4 ,corn ,griddle ,cakes with ,yeast4 ,pilgrim ,cake4 ,sour ,milk ,corn ,cake4 ,corn ,muffins 7from the ,south74 ,corn ,griddle ,cakes with ,eggs4 ,sachem's ,head ,corn ,cake4 ,royal ,crumpets4 ,bachelor's ,corn ,cake4 ,mrs4 ,w4's ,corn ,cake4 ,corn ,muffins4 ,savoy ,biscuit4 ,cream ,cakes4 ,wheat ,muffins4 ,albany ,breakfast ,cakes4 ,sally ,lunn4 ,cream ,tea ,cakes4 ,buttermilk ,short ,cakes4 ,wafers4 ,pennsylvania ,flannel ,cakes4 ,kentucky ,corn ,dodgers4 ,ohio ,corn ,cake4 ,scarborough ,puffs4 ,cream ,griddle ,cakes4 ,crumpets4 ,fine ,cottage ,cheese1 #id ,,chapter ,,xii4 ,,plain ,,puddings ,,and ,,pies4 ,general ,directions in regard to ,puddings and ,custards4 ,little ,girl's ,pie4 ,little ,boy's ,pudding4 ,children's ,fruit ,dumpling4 ,birth-day ,pudding4 ,children's ,boiled ,fruit ,pudding4 ,english ,curd ,pie4 ,fruit ,fritters4 ,common ,apple ,pie4 ,plain ,custard4 ,a ,richer ,custard4 ,another ,custard4 ,mush1 or ,hasty ,pudding4 ,stale ,bread ,fritters 7fine74 ,to prepare ,rennet4 ,rennet ,custard4 ,bird's ,nest ,pudding4 ,a ,minute ,pudding of ,potatoe ,starch4 ,tapioca ,pudding4 ,sago ,pudding4 ,cocoanut ,pudding 7,plain74 ,new ,england ,squash1 or ,pumpkin ,pie4 ,ripe ,fruit ,pies4 ,batter ,pudding4 ,mock ,cream4 ,bread ,pudding4 ,sunderland ,pudding4 ,an ,excellent ,apple ,pie4 ,boiled ,apple ,pudding4 ,spiced ,apple ,tarts4 ,boiled ,indian ,pudding4 ,baked ,indian ,pudding4 ,rice ,balls1 or ,german ,pudding4 ,apple ,custard4 ,rhubarb ,pie4 ,plain ,macaroni or ,vermacelli ,puddings4 ,green ,corn ,pudding4 ,bread ,pudding for ,invalids1 or ,young ,children4 ,plain ,rice ,pudding1 without ,eggs4 ,another ,sago ,pudding4 ,oat ,meal ,mush4 ,modes of ,preparing ,apples for the ,table4 ,fruit ,custards4 ,modes of ,preparing ,rice for the ,dinner or ,tea ,table4 ,rice and ,meat ,pudding4 ,modes of preparing ,dishes with ,dry ,bread1 or ,bread so old as to be not good for the table1 #ajd ,,chapter ,,xiii4 ,,rich ,,puddings ,,and ,,pies4 ,ellen's ,pudding1 or ,rhubarb ,tart4 ,nottingham ,pudding4 ,rice ,plum ,pudding4 ,eve's ,pudding 7the best kind74 ,baked ,english ,plum ,pudding4 ,a ,boiled ,english ,plum ,pudding4 ,almond ,cheese ,cake4 ,cocoanut ,pudding4 ,arrowroot ,pudding4 ,ground ,rice ,pudding4 ,mrs4 ,o4's ,pumpkin ,pie4 ,cracker ,plum ,pudding 7excellent74 ,minced ,pie4 ,marlborough ,pudding4 ,orange1 or ,lemon ,pudding4 ,sweet ,potatoe ,pudding4 ,quince ,pudding4 ,paste for ,puddings and ,pies4 ,healthful ,pie ,crusts4 ,paste made with ,butter4 ,directions for making ,paste4 ,puff ,paste4 ,sauces for ,puddings4 ,liquid ,sauce4 ,hard ,sauce4 ,a ,healthful ,pudding ,sauce4 ,an excellent ,sauce for ,boiled ,rice1 #aba ,,chapter ,,xiv4 ,,plain ,,cakes4 ,general ,directions for ,making ,cake4 ,rose ,butter4 ,directions for ,cleansing ,currants4 ,frosting for ,cake4 ,cake ,frosting 7another1 which is harder74 ,good ,child's ,cake4 ,ginger ,snaps4 ,child's ,feather ,cake4 ,best ,molasses ,gingerbread4 ,sponge ,gingerbread4 ,cider ,cake4 ,cup ,cake without ,eggs4 ,cream ,cake without ,eggs4 ,cream ,tartar ,cake1 without ,eggs4 ,fruit ,cake without ,eggs4 ,drop ,cake4 ,sugar ,gingerbread 7rich74 ,sugar ,gingerbread 7plainer74 ,sponge ,cake4 ,bridget's ,bread ,cake 7excellent74 ,doughnuts4 ,cookies 7plain74 ,french ,cake4 ,walnut ,hill's ,doughnuts4 ,cocoanut ,cup ,cake4 ,cocoanut ,sponge ,cake4 ,lemon ,cake4--,no4 #a4 ,gingernuts4 ,honey ,cake4 ,new ,year's ,cookies4 ,boston ,cream ,cake4 ,almond1 ,hickory1 or ,cocoanut ,cake4 ,caraway ,cakes4 ,fruit ,drop ,cakes4 ,dr4 ,b4's ,loaf ,cake4 ,fancy ,cakes4 ,fried ,curd ,cakes4 ,wine ,cake4 ,egg ,rusk4 ,citron ,tea ,cakes4 ,french ,biscuit 7,mrs4 ,dr4 ,c471 #acj ,,chapter ,,xv4 ,,rich ,,cakes4 ,old ,hartford ,election ,cake 7#ajj years old74 ,raised ,loaf ,cake4 ,mrs4 ,h4's ,raised ,wedding ,cake 7very fine74 ,yeast for the above ,cake4 ,fruit ,cake1 or ,black ,cake4 ,pound ,cake4 ,french ,loaf ,cake4 ,portugal ,cake4 ,golden ,cake4 ,silver ,cake4 ,shrewsbury ,cake4 ,queen's ,cake4 ,crullars4 ,lemon ,cake4--,no4 #b4 ,almond ,cake4 ,lemon ,drop ,cakes4 ,jelly ,cake4 ,cocoanut ,drops4 ,sugar ,drops1 #adf ,,chapter ,,xvi4 ,,preserves ,,and ,,jellies4 ,general ,directions for making ,preserves and ,jellies4 ,to ,clarify ,syrup for ,sweetmeats4 ,brandy ,peaches4 ,peaches 7not very rich74 ,peaches 7very elegant74 ,to preserve ,quinces ,whole4 ,quince ,jelly4 ,calf's ,foot ,jelly4 ,to preserve ,apples4 ,pear4 ,pineapple 7very fine74 ,purple ,plum4--,no4 #a4 ,to preserve ,oranges4 ,purple ,plum4--,no4 #b4 ,white1 or ,green ,plum4 ,citron ,melon4 ,strawberries4 ,blackberry ,jam4 ,to preserve ,currants to eat with ,meat4 ,cherries4 ,currants4 ,raspberry ,jam4--,no4 #a4 ,raspberry ,jam4--,no4 #b4 ,currant ,jelly4 ,quince ,marmalade4 ,preserved ,watermelon ,rinds4 ,preserved ,pumpkin1 #aec ,,chapter ,,xvii4 ,,pickles4 ,to ,pickle ,tomatoes4 ,to ,pickle ,peaches4 ,to ,pickle ,peppers4 ,to ,pickle ,nasturtions4 ,to ,pickle ,onions4 ,to ,pickle ,gherkins4 ,to ,pickle ,mushrooms4 ,to ,pickle ,cucumbers4 ,pickled ,walnuts4 ,mangoes4 ,fine ,pickled ,cabbage4 ,an excellent ,way of ,preparing ,tomatoes to eat with ,meat4 ,to ,pickle ,martinoes4 ,a convenient ,way to ,pickle ,cucumbers4 ,indiana ,pickles4 ,to ,pickle ,cauliflower1 or ,brocoli1 #afe ,,chapter ,,xviii4 ,,articles ,,for ,,desserts ,,and ,,evening ,,parties4 ,ice ,cream4 ,directions for freezing ,ice ,cream4 ,philadelphia ,ice ,cream4 ,another ,ice ,cream4 ,strawberry ,ice ,cream4 ,ice ,cream without ,cream4 ,fruit ,ice ,cream4 ,rich ,custards4 ,wine ,cream ,custard4 ,almond ,custard4 ,a ,cream for ,stewed ,fruit4 ,currant1 ,raspberry1 or ,strawberry ,whisk4 ,lemonade ,ice1 and other ,ices4 ,lemon and ,orange ,cream4 ,vanilla ,cream4 ,a ,charlotte ,russe4 ,a ,plainer ,charlotte ,russe4 ,a ,superior ,omelette ,soufle4 ,almond ,cheese ,cake4 ,flummery4 ,chicken ,salad4 ,gelatine1 or ,american ,isinglass ,jelly4 ,oranges in ,jelly4 ,jelly ,tarts4 ,sweet ,paste ,jelly ,tarts4 ,an ,apple ,lemon ,pudding4 ,buttermilk ,pop4 ,wheat ,flour ,blanc ,mange4 ,orange ,marmalade4 ,a simple ,lemon ,jelly 7easily made74 ,cranberry4 ,fruits ,preserved without ,cooking4 ,apple ,ice 7very fine74 ,lemon1 or ,orange ,ice ,cream4 ,cream ,tarts4 ,whip ,syllabub4 ,trifles4 ,nothings4 ,apple ,snow4 ,iced ,fruit4 ,ornamental ,froth4 ,to ,clarify ,isinglass4 ,blanc ,mange4 ,calf's ,foot ,blanc ,mange4 ,variegated ,blanc ,mange4 ,jaune ,mange4 ,ivory ,dust ,jelly4 ,apple ,jelly4 ,another ,lemon ,jelly4 ,orange ,jelly4 ,floating ,island4 ,another ,syllabub4 ,an ,ornamental ,dish4 ,carrageen ,blanc ,mange 7,irish ,moss74 ,a ,dish of ,snow4 ,to ,clarify ,sugar4 ,to ,prepare ,sugar for ,candies4 ,sugar ,kisses4 ,almond ,macaroons4 ,filbert ,macaroons4 ,cocoanut ,drops4 ,candied ,fruits4 ,another ,way4 ,to make an ,ornamental ,pyramid for a ,table1 #afe ,,chapter ,,xix4 ,,temperance ,,drinks4 ,ginger ,beer ,powders1 and ,soda ,powders4 ,currant ,ice ,water4 ,sarsaparilla ,mead4 ,effervescing ,fruit ,drinks4 ,effervescing ,jelly ,drinks4 ,summer ,beverage4 ,simple ,ginger ,beer4 ,orange1 or ,lemon ,syrup4 ,acid ,fruit ,syrups4 ,imitation ,lemon ,syrup4 ,superior ,ginger ,beer4 ,lemon ,sherbet4 ,orange ,sherbet4 ,sham ,champagne4 ,coffee4 ,fish ,skin for ,coffee4 ,chocolate4 ,cocoa and ,shells4 ,tea4 ,ochra4 ,children's ,drinks4 ,white ,tea4 ,boy's ,coffee4 ,strawberry ,vinegar4 ,royal ,strawberry ,acid4 ,delicious ,milk ,lemonade4 ,portable ,lemonade1 #ahc ,,chapter ,,xx4 ,,receipts ,,for ,,food ,,and ,,drinks ,,for ,,the ,,sick4 ,general ,remarks on the ,preparation of ,articles for the ,sick4 ,an ,excellent ,relish for a ,convalescent4 ,several ,ways of ,preparing ,chickens for the ,sick4 ,milk ,porridge4 ,rice ,gruel1 and ,oatmeal ,gruel4 ,arrowroot and ,tapioca ,gruels4 ,dropped ,egg4 ,wheat ,gruel for ,young ,children with weak stomachs1 or for ,invalids4 ,another ,panada4 ,herb ,drinks4 ,other ,simple ,drinks4 ,cream ,tartar ,whey4 ,simple ,wine ,whey4 ,a great ,favorite with ,invalids4 ,a ,new ,way of making ,barley ,water4 ,panada4 ,arrowroot ,blanc ,mange4 ,rice ,flour ,blanc ,mange4 ,another ,receipt for ,american ,isinglass ,jelly4 ,tapioca ,jelly4 ,caudle4 ,sago ,jelly4 ,spiced ,chocolate4 ,barley ,water4 ,water ,gruel4 ,beef ,tea4 ,tomato ,syrup4 ,arrowroot ,custard for ,invalids4 ,sago for ,invalids4 ,rice ,jelly4 ,sassafras ,jelly4 ,buttermilk ,whey4 ,alum ,whey4 ,another ,wine ,whey4 ,mulled ,wine4 ,tamarind ,whey4 ,egg ,tea and ,egg ,coffee 7very fine74 ,cranberry ,tea4 ,apple ,tea4 ,egg and ,milk4 ,sago ,milk4 ,tapioca ,milk4 ,bread and ,milk4 ,egg ,gruel4 ,ground ,rice ,gruel4 ,oatmeal ,gruel4 ,simple ,barley ,water4 ,compound ,barley ,water4 ,cream ,tartar ,beverage4 ,seidlitz ,powders4 ,blackberry ,syrup1 for ,cholera and ,summer ,complaint4 ,remarks on the ,combinations of ,cooking1 #aia ,,chapter ,,xxi4 ,,on ,,making ,,butter ,,and ,,cheese4 ,articles used in ,making ,cheese4 ,mode of ,preparing the ,rennet4 ,to ,make ,cheese4 ,to ,scald the ,curd4 ,directions for making ,butter1 #bjd ,,chapter ,,xxii4 ,,articles ,,and ,,conveniences ,,for ,,the ,,sick1 #bji ,,chapter ,,xxiii4 ,,the ,,providing ,,and ,,care ,,of ,,family ,,stores1 #bag ,,chapter ,,xxiv4 ,,suggestions ,,in ,,reference ,,to ,,providing ,a ,,successive ,,variety ,,of ,,food4 ,directions for ,preserving ,fruits and ,vegetables1 #bbc ,,chapter ,,xxv4 ,,on ,,bread ,,making1 #bbg ,,chapter ,,xxvi4 ,,directions ,,for ,,dinner ,,and ,,evening ,,parties4 ,setting the ,table4 ,taking up the ,dinner4 ,tea ,parties and ,evening ,company1 #bcd ,,chapter ,,xxvii4 ,,on ,,setting ,,tables1 ,,and ,,preparing ,,various ,,articles ,,of ,,food ,,for ,,the ,,table1 #bdc ,,chapter ,,xxviii4 ,,on ,,systematic ,,family ,,arrangement1 ,,and ,,mode ,,of ,,doing ,,work4 ,directions for the ,cook4 ,directions for the ,chambermaid4 ,odds and ,ends1 #bdg ,,chapter ,,xxix4 ,,on ,a ,,proper ,,supply ,,of ,,utensils ,,and ,,conveniences ,,for ,,housekeeping4 ,kitchen ,furniture1 #beb ,,chapter ,,xxx4 ,,suggestions ,,in ,,regard ,,to ,,hired ,,service1 #bfi ,,chapter ,,xxxi4 ,,on ,,the ,,style ,,of ,,living ,,and ,,expenses1 #bgc ,,chapter ,,xxxii4 ,,words ,,of ,,comfort ,,for ,a ,,discouraged ,,housekeeper1 #bgf ,,chapter ,,xxxiii4 ,,friendly ,,counsels ,,for ,,domestics1 #bhj ,,chapter ,,xxxiv4 ,,miscellaneous ,,advice1 ,,and ,,supplementary ,,receipts4 ,weights and ,measures4 ,avoirdupois ,weight4 ,apothecaries' ,weight4 ,on ,purchasing ,wood4 ,items of ,advice4 ,to make nice ,crayons for ,blackboards4 ,some excellent ,cheap ,dishes4 ,stewed ,beef4 ,tomato ,beef4 ,a good ,way to use ,cold ,rice4 ,to prepare ,good ,toast4 ,a ,good ,pudding4 ,loaf ,pudding4 ,a ,plain ,lemon ,pudding4 ,an ,excellent ,indian ,pudding without ,eggs4 ,pork and ,potato ,balls4 ,oyster ,pie4 ,green ,corn ,patties 7like ,oysters74 ,ohio ,wedding ,cake 7,mrs4 ,k474 ,best ,way of making ,corn ,cakes of all ,sorts4 ,molasses ,candy4 ,to make ,simple ,cerate4 ,best ,remedy for ,burns4 ,ginger ,tea4 ,indian ,bannock4 ,egg and ,bread4 ,floating ,island4 ,a ,new ,mode of cooking ,cucumbers1 #bhc ,,the ,,domestic ,,receipt ,,book4 ,,chapter ,i4 ,,on ,,selecting ,,food ,,and ,,drinks ,,with ,,reference ,,to ,,health4 ,a work has recently been republished in this country1 entitled1 8,a ,treatise on ,food and ,diet2 by ,dr4 ,j4 ,pereira4 ,edited by ,dr4 ,charles ,a4 ,lee40 8,the author of this work10 says ,dr4 ,lee1 8is well known throughout ,europe and ,america1 as one of the most learned1 scientific1 and practical men of the age2--a physician of great experience and accurate observation1 and a highly successful writer4 ,to the medical profession he is most favorably known as the author of the best work on the ,materia ,medica which has appeared in our language40 ,this work contains the principles discovered by ,leibig1 ,dmas1 and ,brossingault1 and applies them practically to the subject of the proper selection of food4 ,all the opinions1 expressed in what follows1 are sanctioned by the above work1 by ,dr4 ,combe1 and by most of the distinguished practitioners of our age and country4 ,in selecting food1 with reference to health1 the following principles must be borne in mind4 ,first1 that there are general rules in regard to healthful food and drink1 which have been established1 not by a few1 but by thousands and thousands of experiments1 through many ages1 and in an immense variety of circumstances4 ,it is these great principles1 which must be the main dependance of every mother and housekeeper1 to guide her in selecting healthful food and drinks for her children and family4 ,these rules are furnished by medical writers and practitioners4 ,secondly1 there are occasional exceptions to these general rules1 and when such occur1 two errors should be avoided4 ,one is1 giving up all confidence in the deductions of a wide experience1 established by extensive experiments1 and assuming that we have no rules at all1 and that every person must follow the guidance of mere appetite1 or his own limited experience4 ,the other is1 making the exception into a general rule1 and maintaining that every person must conform to it4 ,for example1 it is found by general experience1 that milk is a very safe and healthful article of food1 and that alcoholic drinks are very unhealthful4 ,but there are cases which seem to be exceptions to this rule2 for some children never can eat milk without being made sick1 and there are cases known where men have lived to a very advanced age and in perfect health1 who have daily used alcoholic drinks1 even to the point of intoxication4 ,still1 it is very unwise to throw away the general rule and say1 that it is just as well for children to drink alcoholic drinks as to use milk1--and as unwise to claim that every person must give up the use of milk because a few are injured by it4 ,the true method is1 to take the general rules obtained by abundant experience for our guide1 and when any exceptions are found1 to regard them as exceptions1 which do not vacate the general rule1 nor make it needful to conform all other cases to this exception4 ,it will be the object of what follows1 to point out the general rules1 which are to regulate in the selection of drinks and diet1 leaving it to each individual to ascertain1 by experiments1 what are1 and what are not the exceptions4 ,in the first place1 then1 it is a general rule that man needs a variety of aliment1 so that it is unfavorable to health to be confined to only one kind of food4 ,the various textures of the human body are composed of chemical compounds1 which differ from each other1 both as to ingredients1 and as to modes of combination4 ,it is true1 that every portion of the body may be resolved to a few simple elements1 of which oxygen1 hydrogen1 carbon1 and nitrogen are the chief4 ,but the bodily organs have not the power of forming all the various animal tissues from these simple elements4 ,instead of this1 they must be introduced into the body in various complex and different combinations1 as they exist in the forms of gluten1 fibrine1 albumen1 caseine1 and other animal and vegetable compounds4 ,thus the sugar1 starch1 and oils1 found in certain kinds of food1 supply the carbon which sustain the combustion ever carried on in the lungs by the process of breathing1 and which is the grand source of animal heat4 ,on the contrary1 the blood1 muscles1 skin1 cartilages1 and other parts of the body1 are daily nourished and renewed1 some by the gluten contained in wheat1 others by the albumen of eggs1 others by the caseine of milk1 and others by the fibrine of animals4 ,all these are found in a great variety of articles used as food4 ,when received into the stomach1 the organs of digestion and assimilation prepare1 and then carry them1 each to its own appropriate organ1 and then the excreting organs throw off the surplus4 ,in order1 then1 to have every portion of the body properly developed1 it is necessary to take such a variety of food1 that from one source or another1 every organ of the body shall be sustained by its appropriate nourishment4 ,the experiments which prove this1 have been conducted on a great scale1 and the method and results are detailed in the work of ,dr4 ,pereira4 ,this fact exhibits one cause of the craving1 sometimes felt for certain kinds of food1 which usually is the call of nature for some ingredient1 that the daily round of aliment does not supply4 ,the statistics furnished in the work of ,dr4 ,pereira1 from various armies1 prisons1 almshouses1 and asylums1 show1 that1 where many hundreds are fed on the same diet1 the general health of the multitude is better sustained by a considerable variety and occasional changes1 than by a more restricted selection4 ,experiments on dogs and other animals1 also1 have been tried on a large scale1 which prove that there is no kind of food1 which1 alone1 will preserve full and perfect health2 while every kind 7except the food containing gluten1 which is the chief ingredient of wheat and other bread-stuffs71 when given exclusively1 eventually destroys life4 ,the exclusive use of wheat bread and potatoes1 as found by experiment1 will sustain life and health more perfectly1 for a great length of time1 than any other kinds of food4 ,the above fact is a striking exhibition of the beneficence of ,providence1 in providing such an immense variety of articles of food4 ,and no less so is the instinct of appetite1 which demands not only a variety1 but is wearied with one unchanging round4 ,having ascertained that it is needful to health1 that a due variety of food should be secured1 we next proceed to examine the principles that are to guide us in the selection4 ,it is found that the articles used for food and drink may be arranged in the following classes3-- ,first1 articles that furnish no other stimulation to the animal functions than is secured by the fresh supply of nutrition4 ,all food that nourishes the body1 in one sense1 may be called stimulating1 inasmuch as it imparts renewed energies to the various bodily functions4 ,in this sense even bread is a stimulant4 ,but the more common idea attached to the word stimulant is1 that it is a principle which imparts a speed and energy to the organs of the system above the ordinary point secured by perfect and appropriate nourishment4 ,the first class1 then1 are those articles that serve to nourish and develop perfectly every animal function1 but do not increase the strength and speed of organic action above the point of full nourishment4 ,the bread-stuffs1 vegetables1 fruits1 sugar1 salt1 acid drinks1 and water are of this class4 ,secondly1 those articles1 which serve to nourish perfectly all the animal system1 and at the same time increase the strength and speed of all functional action4 ,all animal food is of this class4 ,all physiologists and medical men agree in the fact1 that the pulse and all the organs of the body1 are not only nourished1 but are quickened in action by animal food1 while speed and force are reduced by confining the diet to farinaceous1 vegetable1 and fruit diet4 ,thirdly1 those articles which impart no nourishment at all to the body1 but act solely to stimulate all the organs to preternatural action4 ,alcoholic drinks1 condiments1 and aromatic oils are of this description4 ,fourthly1 articles that are neither nourishing nor stimulating1 but pass out of the system entirely undigested and unassimilated4 ,the bran of coarse bread is an example4 ,fifthly1 articles that1 either from their nature or modes of combination and cooking1 are difficult of digestion1 unhealthful1 and1 of course1 tend to weaken the organic powers by excessive or unnatural action4 ,animal oils1 either cooked or rancid1 and many articles badly cooked1 are of this kind4 ,,nourishing ,,and ,,unstimulating ,,food4 ,the following presents a list of the articles which are found to be healthful and nourishing1 and not stimulating1 except as they supply the nourishment needed by the various bodily functions4 ,the first and most important of these are called the farinaceous substances4 ,of these1 wheat stands at the head1 as the most nutritive1 safe1 and acceptable diet to all classes and in all circumstances4 ,this can be used in the form of bread1 every day1 through a whole life1 without cloying the appetite1 and to an extent which can be said of no other food4 ,wheat is prepared in several forms1 the principal of which are the common ,fine ,wheat ,flour1 the ,unbolted1 or ,graham ,flour1 and ,macaroni1 ,vermicelli1 and ,cagliari ,pastes4 ,the last are flour paste prepared1 or cut into various shapes and dried4 ,wheat flour is made into bread of two kinds1 the fermented1 or spongy breads1 and the unfermented1 or hard breads4 ,the spongy breads are made by using either yeast1 or the combination of an acid and alkali4 ,in yeast bread1 the fermentation of the particles of diffused yeast evolve carbonic acid4 ,this expands the flour in a spongy form1 in which it is retained by the tenacity of the gluten of the flour1 until baking hardens it4 ,corn meal and some other bread-stuffs cannot be raised thus1 because they do not contain gluten sufficient to hold the carbonic acid as it evolves4 ,when an alkali and acid are used to raise bread1 their combination evolves carbonic acid by a more sudden process than the yeast fermentation4 ,the lightness produced by eggs is owing to their adhesive porosity when beaten and mixed with flour and baked4 ,bread is also made of rice1 rye1 ,indian meal1 and barley4 ,these varieties of bread-stuffs are useful in various ways4 ,in cases when persons are troubled with looseness of bowels1 rice bread1 rice gruel1 and rice water for drink1 prevent the necessity of resorting to medicine4 ,in cases where the opposite difficulty exists1 a diet of unbolted wheat1 or rye mush with salt and molasses will remedy the evil4 ,these articles also can1 all of them1 be formed into a great variety of combinations that are at once healthful1 and acceptable to the palate4 ,the next class of healthful and unstimulating articles are the amylaceous1 or starchy articles of diet4 ,of these ,sago1 ,tapioca1 ,arrow ,root1 and the ,lichens1 are those in most frequent use4 ,these are nourishing and remarkably easy of digestion4 ,they are very much used for invalids1 and for young children when first weaned4 ,the next most valuable articles of food are the vegetables4 ,of these the ,potato is at once the most healthful1 and most universally relished4 ,in the form of ,starch1 it makes1 when cooked1 a light and agreeable article for the sick1 and is convenient to housekeepers as forming a fine minute pudding to meet an emergency4 ,of the great variety of vegetables that are furnished at market1 or from our gardens1 almost all are palatable and healthful to a stomach that is strong4 ,peas1 ,beans1 ,onions1 and cooked ,cabbage and ,turnips1 usually are not good for persons whose powers of digestion have been weakened4 ,the next most valuable articles of food are the ,fruits4 ,almost all kinds of fruit1 when fully ripe1 are healthful to those who are not suffering from weakness of digestion4 ,grapes1 ,apples1 ,peaches1 ,strawberries1 ,raspberries1 and ,currants1 are least likely to prove injurious4 ,the skins and seeds of all fruits consist of woody matter1 that is perfectly undigestible1 and should never be taken in large quantities4 ,it is the skins and seeds of the grape that make raisins so often injurious to young children4 ,if the skins and stones can be removed1 nothing can be found that is more safe and healthful1 in moderate quantities1 than raisins and grapes4 ,the next articles of healthful unstimulating food are the ,saccharine substances1 ,sugar1 ,molasses1 and ,honey4 ,on this point1 ,dr4 ,pereira remarks1 8,the injurious effects which have been ascribed to sugar are more imaginary than real4 ,the fondness of children for saccharine substances may be regarded as a natural instinct2 since nature1 by placing it in the mother's milk1 evidently intended it to form a part of their nourishment4 ,instead1 therefore1 of repressing this appetite for sugar1 it ought rather to be gratified in moderation4 ,the popular notion1 of its having a tendency to injure the teeth1 is totally unfounded4 ,during the sugar season of the ,west ,indies1 every negro on the plantations1 every animal1 and even the dogs1 grow fat4 ,and no people on earth have finer teeth than the negroes of ,jamaica4 ,it is probable that this erroneous notion has been propagated by frugal housewives1 in order to deter children from indulging in an expensive luxury4 ,sugar is readily digested by a healthy stomach4 ,in dyspeptics1 it is apt to give rise to flatulence and acidity of stomach40 ,these remarks1 without other considerations1 may lead to erroneous conclusions4 ,there is no doubt that both children and adults are often injured by the use of sugar1 but it is not because it is unhealthful in its nature1 but because it is used in excess or in an improper manner4 ,in the 8,domestic ,economy10 pg4 #aje1 it is shown that highly concentrated food is not favorable to digestion1 because it cannot be properly acted on by the muscular contractions of the stomach1 and is not so minutely divided as to enable the gastric juice to act properly4 ,now ,sugar1 ,candy1 and the like1 are highly concentrated nourishment1 and should not be used except when mixed with other food4 ,the reason1 then1 why children are injured by sugar is1 that they eat it too frequently1 in too large quantities1 and unmixed with other food4 ,a stick or two of pure candy1 eaten with crackers or bread1 never would injure any healthy child4 ,it is too often the case1 that candies are mixed with unhealthful coloring matter1 or with nuts and other oily substances1 that make them injurious4 ,the next article of healthful1 unstimulating food1 is jellies and preserved fruits4 ,as it has been shown that uncooked fruits and sugar are both healthful1 it may not seem surprising that jellies and fruits cooked in sugar1 when eaten moderately1 with bread or crackers1 are regarded as among the most nourishing and healthful of all aliments4 ,when they prove injurious1 it is owing either to the fact that they are taken alone1 or with rich cream1 or else are taken in too great quantities4 ,eaten moderately1 as a part of a meal1 they are safe and nourishing to all1 except persons of poor digestion4 ,healthful stomachs need not be governed by rules demanded by the invalid1 which has too often been attempted4 ,the preceding presents a vast variety of articles suitable for food1 containing in abundance all the principles demanded for the perfect development of all the animal functions1 and which physiologists and medical men unitedly allow to be healthful4 ,these can be combined by the cook in an endless variety of agreeable dishes1 involving no risk to a healthful stomach1 when taken in proper quantities and in a proper time and manner4 ,,nourishing ,,and ,,stimulating ,,food4 ,the second general division of food1 embraces articles which serve perfectly to nourish and develop every animal organ1 but1 at the same time1 increase the speed and strength of all functional action beyond the point which is attained by the system1 when fully and perfectly nourished by vegetables1 fruits1 and bread-stuffs4 ,there is no dispute among physiologists and physicians as to the fact1 that animal food produces chyle which is more stimulating to the various organs1 than that which is formed from an exclusive vegetable diet4 ,the only question debated is1 whether this increase of stimulus is favorable1 or unfavorable to health and long life4 ,those who maintain that it is unfavorable1 say1 that all other things being equal1 that machine must wear out the soonest which works the fastest2 that1 it is proved1 both by analysis and by facts1 that a vegetable diet contains every principle needed for the perfect development of the whole bodily system1 as much so as animal food2 and that the only difference is the stimulation in the animal food1 which makes the system work faster1 and of course1 wear out sooner4 ,to this it is replied1 that the exact point of stimulation1 which is most safe and healthful1 cannot be determined1 and that it is as correct to assume1 that to be the proper medium1 which is secured by a mixed diet1 as to assume that the proper point is that1 which is secured by an exclusive vegetable diet4 ,moreover1 the fact that the teeth and digestive organs of man1 which seem to be fitted both for vegetable and animal food1 and the fact that the supplies of food on the earth make it needful to adopt sometimes animal1 and sometimes vegetable diet1 and sometimes a mixture of both1 furnish an priori argument in favor of a mixed diet4 ,in deciding which kinds of animal food are most healthful1 several particulars are to be regarded4 ,the flesh of young animals is more tender than that of the old ones1 but yet they usually are not so easily digested4 ,beef1 and ,mutton1 and ,venison1 when tender1 are considered the meats which are most easily digested1 and best for weak stomachs4 ,venison is more stimulating than ,beef and ,mutton4 ,these meats1 when tough1 are not so easily digested as when tender4 ,all meats are made more tender and digestible by hanging4 ,solid meats1 properly cooked1 are more easily digested than soups and broths4 ,for it is found that these liquids are never digested till the water is absorbed1 leaving a solid mass more undigestible than was the solid meat4 ,when useful to invalids1 it is because they supply the loss of the withdrawn fluids of the body1 but not because more easily digested4 ,the white meats1 such as ,chicken and ,veal1 are best for invalids1 because less stimulating than dark meats4 ,liver contains so much oil that it is not good for invalids or dyspeptics4 ,the digestibility and healthfulness of meat depends very much upon the mode of cooking4 ,boiled meats are most easily digested1 when properly boiled4 ,roasting1 broiling1 and baking1 are healthful modes of cooking1 but frying is a very pernicious mode of preparing meats1 the reason of which will be explained hereafter4 ,though there is a disagreement of opinion among practitioners and physiologists1 as to the propriety of using any animal food1 they are all agreed in regard to certain general principles that should regulate its use4 ,they are as follows3--,less animal food should be used in warm climates than in cold1 and less1 also1 in summer than in winter4 ,the reason of this is1 that heat is stimulating to the system1 and as meat diet is also stimulating1 when heat increases1 meat1 as a diet1 should decrease1 or fevers may ensue4 ,another principle is1 that the proportions of meat diet should depend somewhat on the constitution and circumstances4 ,when a person is of full habit1 or inclined to inflammatory attacks of any kind1 the proportion of animal food should be much less than in other cases4 ,on the contrary1 when there is a state of the system that demands gentle stimulus1 an increase of meat diet is sometimes useful4 ,persons subject to cutaneous eruptions are sometimes entirely cured by long abstinence from animal food1 and all kinds of oily substances4 ,,food ,,that ,,stimulates ,,without ,,nourishing4 ,the articles which come under this head1 are usually called the condiments4 ,in regard to these1 ,dr4 ,pereira remarks1-- 8,the relish for flavoring1 or seasoning ingredients1 manifested by almost every person1 would lead us to suppose that these substances serve some useful purpose beyond that of merely gratifying the palate4 ,at present1 however1 we have no evidence that they do4 ,they stimulate1 but do not seem to nourish4 ,the volatile oil they contain is absorbed1 and then thrown out of the system1 still possessing its characteristic odor40 ,the articles used for food of this kind1 are the sweet herbs employed for seasoning1 such as ,thyme1 ,summer ,savory1 and the like1 and the spices1 such as ,cloves1 ,cinnamon1 ,nutmeg1 ,pepper1 and ,ginger4 ,mustard1 ,horseradish1 ,water ,cresses1 ,garlic1 and ,onions1 contain these stimulating oils1 combined with some nourishing food4 8,condiments10 says ,dr4 ,beaumont1 8particularly those of a spicy kind1 are non-essential to the process of digestion in a healthy state of the system4 ,they afford no nutrition4 ,though they may assist the action of a debilitate stomach for a time1 their continual use never fails to produce an indirect debility of that organ4 ,they affect it as alcohol and other stimulants do--the present relief afforded is at the expense of future suffering4 ,salt and ,vinegar are exceptions when used in moderation4 ,they both assist in digestion1 ,vinegar by rendering muscular fibre more tender1 and both together1 by producing a fluid having some analogy to the gastric juice40 ,,food ,,that ,,is ,,entirely ,,undigestible4 ,there is no kind of food used which consists exclusively of indigestible matter4 ,but it often is the case1 that a certain amount of indigestible matter is mixed with nourishing food1 and serves1 by its mechanical aid1 to promote the healthful action of the stomach and bowels4 ,this is the reason why unbolted flour is deemed more healthful than fine flour1 and is consequently preferred for dyspeptics4 ,but where there is too great a quantity of such indigestible matter1 or where it is not properly combined with digestible food1 it proves injurious and often dangerous4 ,this is the case when the skins and seeds of fruits are swallowed1 which always pass off entirely undigested4 ,,food ,,that ,,is ,,unhealthful ,,in ,,nature1 ,,or ,,made ,,so ,,by ,,cooking4 ,the most injurious food1 of any in common use1 is the animal oils1 and articles cooked with them4 ,on this subject1 ,dr4 ,pereira remarks3--8,fixed oil1 or fat1 is more difficult of digestion1 and more obnoxious to the stomach1 than any other alimentary principle4 ,indeed1 in concealed forms1 ,i believe it will be found to be the offending ingredient in nine-tenths of the dishes which disturb weak stomachs4 ,many dyspeptics who avoid fat meat1 butter1 and oil1 unwittingly eat it in some concealed form4 ,liver1 the yolk of eggs1 and brains1 such individuals should eschew1 as they abound in oily matter40 8,the influence of heat on fatty substances effects chemical changes1 whereby they are rendered more difficult of digestion1 and more obnoxious to the stomach4 ,hence those culinary operations in which fat or oil is subjected to high temperatures1 are objectionable40 8,fixed oils give off1 while boiling1 carbonic acid1 an inflammable vapor1 and an acrid oil1 called ,acroleon1 while the fatty acids of the oil are1 in part1 set free4 ,it has always appeared to me that cooked butter proves more obnoxious to the stomach than cooked ,olive oil4 ,this ,i ascribe to the facility with which1 under the influence of heat1 the acrid1 volatile acids of butter are set free4 ,the fat of salt pork and bacon is less injurious to some dyspeptics than fresh animal fats4 ,this must depend on some change effected by curing40 8,in many dyspeptics1 fat does not become properly chymified4 ,it floats on the stomach in the form of an oily pellicle1 becoming odorous1 and sometimes highly rancid1 and in this state excites heartburn1 disagreeable nausea1 eructations1 and sometimes vomiting4 ,it appears to me1 that the greater tendency which some oily substances have than others to disturb the stomach1 depends on the greater facility with which they evolve volatile1 fatty acids1 which are for the most part exceedingly acrid and irritating4 ,the distressing feelings excited in many dyspeptics by mutton fat1 butter1 and fish oils1 are1 in this way1 readily accounted for4 ,butter contains no less than three volatile1 fatty acids1 namely--the butyric1 capric1 and capric4 ,fats1 by exposure to the air1 become rancid1 and in this state are exceedingly obnoxious to the digestive organs4 ,their injurious qualities depend on the presence of volatile acids1 and in part also on non-acid substances40 ,these statements show the reasons why the fried food of all kinds is injurious4 ,fat is an unhealthful aliment1 and when heated becomes still more so4 ,this mode of cooking1 then1 should be given up by every housekeeper1 who intends to take all reasonable means of preserving the health of her family4 ,there are an abundance of other modes of preparing food1 without resorting to one which involves danger1 especially to children and invalids1 whose powers of digestion are feeble4 ,the most common modes of preparing unhealthful food1 is by frying food1 and by furnishing bread that is heavy1 or sour1 or so newly baked1 as to become clammy and indigestible when chewed4 ,though there are many stomachs that can for a long time take such food without trouble1 it always is injurious to weak stomachs1 and often renders a healthful stomach a weak one4 ,a housekeeper that will always keep a supply of sweet1 light bread on her table1 and avoid oily dishes1 oily cooking1 and condiments1 will double the chances of good health for her family4 ,minuteness of division is a great aid to easy digestion4 ,for this reason food should be well chewed before swallowing1 not only to divide it minutely1 but to mix it with the saliva1 which aids in digestion4 ,the cooking of food1 in most cases1 does not alter its nature2 it only renders it more tender1 and thus more easily divided and digested4 ,when a person is feverish and loathes food1 it should never be given1 as the stomach has not sufficient gastric juice to secure its digestion4 ,the practice of tempting the sick by favorite articles1 should therefore be avoided4 ,,liquid ,,aliments1 ,,or ,,drinks4 8,water0 says ,dr4 ,pereira1 8is probably the natural drink of all adults4 ,it serves several important purposes in the animal economy3--firstly1 it repairs the loss of the aqueous part of the blood1 caused by evaporation1 and the action of the secreting and exhaling organs2 secondly1 it is a solvent of various alimentary substances1 and1 therefore1 assists the stomach in digestion1 though1 if taken in very large quantities1 it may have an opposite effect1 by diluting the gastric juice2 thirdly1 it is a nutritive agent1 that is1 it assists in the formation of the solid parts of the body40 ,the health of communities and of individuals is often affected by the nature of the water used for drink1 and it is therefore important to know how to secure pure and good water4 ,rain water is the purest of all water1 purer than the best spring water4 ,of course every person who fears that the water used is the cause of any evil1 can obtain that which is known to be pure and good4 ,the cheapest mode of obtaining good rain water1 is to have a large cistern dug in the vicinity of some large building1 with conducting spouts4 ,this can be lined with water lime1 and the water thus obtained1 when cooled with ice1 is as pure as any that can be found4 ,a distinguished medical writer1 ,dr4 ,cheyne1 remarking on the effects of foreign substances in water1 states these facts3-- 8,at the ,nottingham ,assizes1 ,july1 #ahcf1 it was proved on trial1 at which ,i was a witness1 that dysentery1 in an aggravated form1 was caused in cattle by the use of water contaminated with putrescent vegetable matter1 produced by the refuse of a starch manufactory4 ,the fish were destroyed1 and all the animals that drank of this water became seriously ill1 and many died4 ,it was shown1 also1 that the mortality was in proportion to the quantity of starch made at different times1 and that when the putrescent matter 7of the manufactory7 was not allowed to pass to the brook1 the fish and frogs returned1 and the mortality ceased among the cattle40 ,dr4 ,barry1 an ,english physician1 states1 that when the troops at ,cork were supplied with water from the river ,lee1 which1 in passing through the city1 is rendered unfit for drinking by the influx from sewers1 ,mr4 ,bell suspected that a dysentery1 prevailing at the time1 arose from this cause4 ,upon assuming the care of the troops1 he had a number of water carts to bring water from a spring1 and did not allow the use of river water1 and very shortly the dysentery disappeared4 ,sir ,james ,mc,gregor states1 that1 at one time in the ,spanish war1 when during three months #bj1jjj dead bodies were interred at ,ciudad ,rodrigo1 all those exposed to emanations from the soil1 and who were obliged to use water from sunken wells1 were affected by low malignant fevers1 or dysenteries4 ,this shows that burying in large towns affects the health of the inhabitants1 first by emanations from the soil1 and secondly by poisoning the water percolating through that soil4 ,many such facts as these1 show the importance of keeping wells and cisterns from the drainings of sinks1 barn-yards1 and from decayed dead animals4 ,and it is probable that much sickness in families and communities has been caused by neglecting to preserve the water pure1 that is used for drink and cooking4 ,water is sometimes rendered unhealthful by being conducted through lead pipes1 or kept in lead reservoirs1 or vessels4 ,it is found that the purer the water1 the more easily it is affected by the lead through which it passes4 ,when the water has certain neutral salts in it1 they are deposited on the surface of the lead1 and thus protect from its poisonous influence4 ,immersing a very bright piece of lead for some hours in water1 will show whether it is safe to use lead in conducting the water4 ,if the lead is tarnished1 it proves that the water exerts a solvent power1 and that it is unsafe to employ lead in carrying the water4 ,the continued use of water containing lead1 gives rise to the lead cholic1 or painter's cholic1 and if the water is still drank1 palsy succeeds4 ,one indication of this disease is a narrow leaden blue line on the edge of the gums of the front teeth4 ,the following are methods to be employed in purifying water3-- ,the most thorough and effectual way of obtaining perfectly pure water1 from that which is noxious1 is1 to distill it1 collecting only the steam4 ,in cases where water is injured by the presence of animal or vegetable matter1 boiling sometimes removes much of the evil4 ,two grains of powdered alum to every quart of water1 will often serve to remove many impurities4 ,filtering through fine sand and powdered charcoal1 removes all animal and vegetable substances which are not held in chemical solution4 ,sea water serves both as a cathartic and emetic1 and the only mode of obtaining pure water from it is by distillation4 ,the impure water used often at sea1 is owing wholly to the casks in which it is carried4 ,when new1 the water imbibes vegetable ingredients from the cask1 which become putrid4 ,water1 if carried to sea in iron casks1 if good and pure1 always continues so4 ,cistern water is often impure1 when held in new wooden cisterns1 owing to vegetable matter absorbed by the water4 ,dr4 ,lee remarks1 8,we are satisfied that impure water is more frequently the cause of disease than is generally supposed4 ,it has been thought that decaying vegetable matter1 received into the stomach1 was innoxious1 owing to the antiseptic properties of the gastric juice4 ,but this opinion is evidently erroneous4 ,an immense number of facts could be adduced1 to show that this is the frequent cause of disease4 ,the ,british army #8,medical ,reports1' and our own ,medical ,journals1 contain many facts of a similar kind4 ,the fever which carried off so many of the ,united ,states ,dragoons1 on a visit to the ,pawnees1 was occasioned chiefly by drinking stagnant water1 filled with animal and vegetable matter4 ,we know that calculus diseases are most frequent in countries that abound in lime water40 ,,other ,,liquid ,,aliments1 ,,or ,,drinks4 ,the other drinks in most common use are arranged thus1-- #a4 ,the ,mucilaginous1 ,farinaceous1 or ,saccharine drinks4 ,these are water chiefly1 with substances slightly nutritive1 softening1 and soothing4 ,toast water1 ,sugar water1 ,rice water1 ,barley water1 and the various ,gruels1 are of this kind4 #b4 ,the ,aromatic and ,astringent drinks4 ,these include ,tea1 ,coffee1 ,chicory1 ,chocolate1 and ,cocoa4 ,the following remarks on these drinks are taken from the work of ,dr4 ,pereira4 8,the peculiar flavor of tea depends upon the volatile oil1 which has the taste and smell of tea4 ,alone1 it acts as a narcotic1 but when combined 7as in tea7 with tannin1 it acts as a diuretic and diaphoretic 7i4 e4 to promote the flow of urine and perspiration74 ,its astringency1 proved by its chemical properties1 depends upon the presence of tannin4 ,of this quality we may beneficially avail ourselves in some cases of poisoning1 as by poisonous mushrooms1 by opium1 or laudanum40 8,the peculiar influence of tea1 especially the green variety1 over the nervous system1 depends upon the vegetable oil referred to4 ,the influence is analogous to that of foxglove2 for both green tea and foxglove occasion watchfulness1 and act as sedatives on the heart and bloodvessels4 ,strong green tea produces1 on some constitutions1 usually those popularly known as nervous1 very severe effects4 ,it gives rise to tremor1 anxiety1 sleeplessness1 and most distressing feelings40 8,as a diluent and sedative1 tea is well adapted to febrile and inflammatory disorders4 ,to its sedative influence should be ascribed the relief of headache sometimes experienced40 ,on this subject1 ,dr4 ,lee remarks1 8,green tea undoubtedly possesses very active medicinal properties2 for a very strong decoction of it1 or the extract1 speedily destroys life in the inferior animals1 even when given in very small doses4 ,the strongly marked effects of tea upon persons of a highly nervous temperament1 in causing wakefulness1 tremors1 palpitations1 and other distressing feelings1 prove1 also1 that it is an agent of considerable power4 ,it not unfrequently occasions vertigo1 and sick headache1 together with a sinking sensation at the pit of the stomach1 shortly after eating4 ,it is also opposed to active nutrition1 and should1 therefore1 be used with great moderation by those who are thin in flesh4 ,from its astringent properties it often is useful in a relaxed state of bowels40 8,we are satisfied that green tea does not1 in any case1 form a salubrious beverage to people in health1 and should give place to milk1 milk and water1 black tea1 milk and sugar1 which1 when taken tepid1 form very agreeable and healthy drinks40 ,coffee4 8,the infusion1 or decoction of coffee1 forms a well known favorite beverage4 ,like tea1 it diminishes the disposition to sleep1 and hence it is often resorted to by those who desire nocturnal study4 ,it may also be used to counteract the stupor induced by opium1 alcoholic drinks1 and other narcotics4 ,in some constitutions it acts as a mild laxative1 yet it is usually described as producing constipation4 ,the immoderate use of coffee produces various nervous diseases1 such as anxiety1 tremor1 disordered vision1 palpitation1 and feverishness40 ,chicory1 or ,succory4 ,this is the roasted root of the ,wild ,endive1 or ,wild ,succory4 ,it is prepared like coffee1 and some prefer its flavor to that of coffee4 ,chocolate4 ,this is prepared by roasting the seeds of the ,cacoa1 or ,cocoa1 then grinding them and forming them into cakes4 8,chocolate1 though devoid of the disagreeable qualities of tea and coffee1 which disturb the nervous functions1 yet is difficult of digestion1 on account of the large quantity of oil which it contains1 and is1 therefore1 very apt to disturb the stomach of dyspeptics40 ,cocoa4 ,this is made of the nuts and husks of the cocoa1 roasted and ground1 and is somewhat less oily than chocolate1 and being rather astringent1 is adapted to looseness of the bowels4 ,the shells alone are often used to make a drink1 which is less rich than the ,cocoa1 and especially adapted to weak digestive powers4 ,the seeds of the vegetable called ,ochra1 roasted and prepared like coffee1 are said to equal it in flavor4 #c4 ,acidulous ,drinks4 8,the employment of vegetable acid1 as an aliment1 is necessary to health4 ,it seems pretty clearly established1 that complete and prolonged abstinence from succulent vegetables1 or fruits1 or their preserved juices1 as articles of food1 is a cause of scurvy40 8,water1 sharpened with vegetable acids1 oftentimes proves a most refreshing beverage1 allaying thirst1 and moderating excessive heat4 ,various acids form cooling1 refreshing1 and antiscorbutic drinks1 and are well adapted for hot seasons1 and for febrile and inflammatory cases40 ,these drinks are prepared by dissolving vegetable acids or acidulous salts in water1 sweetening and flavoring it4 ,also1 by decoctions of acid fruits1 which promote secretions in the alimentary canal1 and act as laxatives4 ,the carbonated or effervescing drinks belong to this class4 ,they owe their sparkling briskness to carbonic acid gas confined in the liquid4 #d4 ,drinks containing ,gelatine and ,osmazome4 ,gelatine is that part of animal and vegetable matter that forms jelly4 ,osmazome is that principle in meats which impart their flavor4 ,beef ,tea1 ,mutton1 ,veal1 and ,chicken ,broths are the principal drinks of this description1 and usually are prepared for invalids4 #e4 ,emulsive1 or ,milky ,drinks4 ,animal milk is the principal drink of this class1 and as this is the aliment of a large portion of young children1 the necessity of guarding against abuses connected with the supplies furnished should be generally known4 ,a great portion of the milk furnished in ,new ,york and other large cities1 is obtained from cows fed on distillery slops1 and crowded in filthy pens1 without regard to ventilation or cleanliness4 ,thus deprived of pure air and exercise1 and fed with unhealthy food1 their milk becomes diseased1 and is the cause of extensive mortality among young children4 ,many cows1 also1 are fed on decayed vegetables1 and the sour and putrid offals of kitchens1 and these1 also1 become thus diseased4 ,a work on this subject1 by ,r4 ,m4 ,hartly1 ,esq41 of ,new ,york1 has been published1 which contains these facts4 ,of five hundred dairies near ,new ,york and ,brooklyn1 all1 except five or six1 feed their cows on distillery slops4 ,and the reason is1 that it yields more milk at a cheaper rate than any other food4 ,but it soon destroys the health of the animals1 and after most of their fluids are1 by this process1 changed to unhealthy milk1 and the cows become diseased1 they are sent to a cattle market and a new supply obtained4 ,the physicians in ,new ,york1 in a body1 have testified to the unhealthiness of this practice1 but as yet no inspectors have been secured to preserve the public from this danger1 while the great mass of the people are ignorant or negligent on the subject4 ,chemists have analyzed this unhealthful milk1 and find that1 while pure milk is alkaline1 slop milk is acid1 and also contains less than half the nourishment contained in pure milk4 ,scarcely any cream rises on slop milk1 and what does collect can never be turned into butter2 but1 by churning1 only changes to froth4 ,we have inspectors of flour1 meat1 fish1 and most other food1 and every town and city supplied by milk carts ought to have inspectors of milk2 and where this is not done1 every mistress of a family should narrowly watch her supplies of milk1 and ascertain the mode in which the cows are fed4 ,in cases where children1 or adults1 find that milk troubles the stomach1 it is often owing to its richness1 and water should then be mixed with it4 ,infants generally require diluted milk1 a little sweetened1 as cow's milk is1 when good1 considerably richer than mother's milk4 ,the fact that oil is placed among the articles most difficult to digest1 shows the mistake of many1 who give diluted cream instead of milk1 supposing it to be better for infants4 ,in all ordinary cases1 where an infant is deprived of the mother's nourishment1 the milk of a new milch cow1 diluted with one-third1 or one-fourth water1 and sweetened a little with white sugar1 is the safest substitute4 ,sometimes oat-meal gruel1 or arrowroot1 are found to agree better with the child's peculiar constitution4 #f4 ,alcoholic ,drinks4 ,beer1 ,wine1 ,cider1 and ,distilled ,liquors1 are the chief of the alcoholic drinks4 8,to persons in health10 says ,dr4 ,pereira1 in his 8,elements of ,materia ,medica10 8the dietical employment of wine is either useless or pernicious48 ,dr4 ,beaumont1 in his celebrated experiments on ,st4 ,martin1#a found that wines1 as well as distilled spirits1 invariably interfered with the regularity and completeness of digestion1 and always produced morbid changes in the mucous membrane of the stomach4 ,and this1 too1 was the case when neither unpleasant feelings nor diminished appetite indicated such an effect4 #a ,this case of ,st4 ,martin's referred to1 was that of a soldier1 who by a gun shot1 had an opening made into his stomach1 which healed up1 leaving so large an orifice1 that all the process of digestion could be examined1 after he was restored to perfect health4 ,dr4 ,bell1 of ,philadelphia1 remarks thus3 8,the recorded experience of men in all situations and climates1 under all kinds of labor and exposure1 prove that abstinence from alcoholic drinks gives increased ability to go through the labors of the farm and the workshop1 to resist heat and cold1 to encounter hardships on sea and land1 beyond what has ever been done under the unnatural excitement of alcohol1 followed1 as it is1 by depression and debility1 if not by fever and disease4 ,the observation and testimony of naval and military surgeons and commanders are adverse to the issue of alcoholic drinks to men in the army and navy40 ,the reports from all our chief state prisons also prove that intemperate men can be instantly deprived of all alcoholic drinks1 not only without danger1 but with an immediate improvement of the health4 ,wine is often useful as a medicine1 under the direction of a physician1 but its stimulating1 alcoholic principle1 makes it an improper agent to be drank in health4 ,the same is true of cider and strong beer4 ,some wine1 beer1 and cider drinkers do1 by the force of a good constitution1 live to a good old age1 and so do some persons1 also1 who live in districts infected by a malaria1 which destroys the health and life of thousands4 ,but these exceptions do not prove that either wine1 or malaria are favorable to health1 or long life4 ,they are only exceptions to a general rule4 ,meantime1 the general rule is established by an incredible amount of experience and testimony1 that alcoholic drinks1 in no cases1 are needed by those in health1 and that the indulgence in drinking them awakens a gnawing thirst and longing for them1 that leads the vast majority of those who use them1 to disease1 debility1 poverty1 folly1 crime1 and death4 99 99 99 99 99 ,in this detail of the various drinks that may be used by man1 we find that pure water is always satisfying1 safe1 and sufficient4 ,we find that acid and effervescing drinks1 so acceptable in hot weather1 are also demanded by the system1 and are safe and healthful4 ,we find that milk and broths are also healthful and nourishing4 ,black tea1 also1 when taken weak and not above blood heat1 is a perfectly safe and agreeable warm drink4 ,chocolate and cocoa are nourishing and safe to persons who can bear the oil they contain2 and shells are perfectly healthful and safe to all4 ,in the vast variety of drinks provided for man1 we find very few that are not safe and healthful4 ,green tea and coffee1 as ordinarily used1 are very injurious to very many constitutions4 ,they contain but very little nourishment1 except what is added by the milk and sugar1 and training a family of children to love them 7for no child loves them till trained to do it7 is making it probable that all of them will be less healthful and comfortable1 and certain that some will be great sufferers4 ,training children to drink tea and coffee is as unreasonable and unchristian1 as training them to drink foxglove and opium would be--the only difference is1 that in one case it is customary1 and the other it is not2 and custom makes a practice appear less foolish and sinful4 ,there is no need1 at this period of the world1 to point out the wickedness and folly of training children to love alcoholic drinks4 ,in regard to the use of green tea and coffee1 one suggestion will be offered4 ,these are drinks which contain very little nourishment1 and their effect is to stimulate the nervous system without nourishing it4 ,they are1 also1 usually drank hot1 and heat also is a stimulant to the nerves of the mouth1 teeth1 throat1 and stomach1 inducing consequent reacting debility4 ,for it is the unvarying law of the nervous system1 that the reacting debility is always in exact proportion to the degree of stimulation4 ,it is in vain to expect that the great multitudes1 who have been accustomed1 from childhood1 to drink hot tea and coffee1 once1 twice1 and sometimes thrice a day1 will give up such a favorite practice4 ,but it is hoped that some may be induced to modify their course1 by reducing the strength and the heat of their daily potations4 ,it will be found by housekeepers that1 if once a month the daily quantity of tea1 or coffee is slightly reduced1 the taste will imperceptibly accommodate2 and that1 in the course of six or eight months1 the habits of a family1 by these slight monthly variations1 may be changed so as that1 eventually1 they will love weak tea and coffee as much as they once loved the strong4 ,young housekeepers1 who are just beginning to rear a family of children1 will perhaps permit one plea for the young beings1 whose fate in life so much depends on their physical training4 ,it is the weak and delicate children who are the sufferers1 where the habits of a family lead them to love stimulating drinks4 ,the strong and healthy children may escape unharmed1 the whole evil falls on those1 who are least able to bear it4 ,oh mother1 save the weak lambs of your fold6 ,save them from those untold agonies that result from rasped and debilitated nerves1 worn out by unhealthful stimulus6 ,and set before your household the ,divine injunction--8,we1 then1 that are strong ought to bear the infirmities of the weak1 and not to please ourselves40 ,in regard to the selection of food1 a housekeeper can have small excuse for ever risking the health of her family by providing unhealthy food1 or cooking it in an unhealthful manner4 ,innumerable dishes1 and enough to furnish a new variety for every day of the year1 can be made of food that is safe and healthful1 and cooked in a healthful manner4 ,avoid condiments1 fats1 and food cooked in fats1 and always provide light and sweet yeast bread1 is the rule which shuts out almost everything that is pernicious to health1 and leaves an immense variety from which to select what is both healthful and grateful to the palate4 ,there are some directions in regard to times and manner of taking food1 that are given more at large1 with the reasons for them1 in the 8,domestic ,economy10 but which will briefly be referred to1 because so important4 ,eating too fast is unhealthful1 because the food is not properly masticated1 or mixed with the saliva1 nor has the stomach sufficient time to perform its office on the last portion swallowed before another enters4 ,eating too often is unhealthful1 because it is weakening and injurious to mix fresh food with that which is partly digested1 and because the stomach needs rest after the labor of digesting a meal4 ,in grown persons four or five hours should intervene between each meal4 ,children1 who are growing fast1 need a luncheon of simple bread between meals4 ,eating too much is unhealthful1 because the stomach can properly digest only that amount which is needed to nourish the system4 ,the rest is thrown off undigested1 or crowded into parts of the system where it is injurious4 ,eating food when too hot is injurious1 as weakening the nerves of the teeth and stomach by the stimulus of heat4 ,eating highly seasoned food is unhealthful1 because it stimulates too much1 provokes the appetite too much1 and often is indigestible4 ,badly cooked food is unhealthful1 because it is indigestible1 and in other ways injurious4 ,excessive fatigue weakens the power of digestion1 and in such cases1 a meal should be delayed till a little rest is gained4 ,bathing should never follow a meal1 as it withdraws the blood and nervous vigor demanded for digestion1 from the stomach to the skin4 ,violent exercise should not follow a full meal1 as that also withdraws the blood and nervous energies from the stomach to the muscles4 ,water1 and other drinks1 should never be taken in large quantities1 either with1 or immediately after a meal1 as they dilute the gastric juice1 and tend to prevent perfect digestion4 ,but it is proper to drink a moderate quantity of liquid while eating4 ,where there is a strong constitution and much exercise in the open air1 children and adults may sometimes violate these and all other laws of health1 and yet remain strong and well4 ,but all1 and especially those1 who have delicate constitutions1 and are deprived of fresh air and exercise1 will have health and strength increased and prolonged by attending to these rules4 ,,chapter ,,ii4 ,,marketing--,,care ,,and ,,uses ,,of ,,meats4 ,beef4 ,illustration3 ,fig4 #a4 #a4 ,cheek4 #b4 ,neck4 #c4 ,chuck ,rib1 or ,shoulder having four ,ribs4 #d4 ,front of the ,shoulder1 or ,shoulder ,clod1 sometimes called ,brisket4 #e4 ,back of the ,shoulder4 #f4 ,fore ,shin1 or ,leg4 #g1g4 ,plate pieces2 the front one is the ,brisket1 and the back one is the ,flank1 and is divided again into the ,thick ,flank1 or ,upper ,sirloin1 and the ,lower ,flank4 #h4 ,standing ,ribs1 divided into ,first1 ,second1 and ,third ,cuts4 ,the ,first ,cut is next to the ,sirloin1 and is the best4 #i4 ,sirloin4 #aj4 ,sirloin ,steak4 #aa4 ,rump1 or ,etch ,bone4 #ab4 ,round1 or ,buttock4 #ac4 ,leg1 or ,hind ,shank4 ,veal4 ,illustration3 ,fig4 #b4 #a4 ,head and ,pluck4 #b4 ,rack and ,neck4 #c4 ,shoulder4 #d4 ,fore ,shank1 or ,knuckle4 #e4 ,breast4 #f4 ,loin4 #g4 ,fillet1 or ,leg4 #h4 ,hind ,shank1 or ,knuckle4 ,illustration3 ,mutton4 ,fig4 #c4 #a4 ,shoulder4 #b1 #b4 ,neck1 or ,rack4 #c4 ,loin4 #d4 ,leg4 #e4 ,breast4 ,a ,chine is two ,loins4 ,a ,saddle of ,mutton is two ,legs and two ,loins4 ,illustration3 ,pork4 ,fig4 #d4 #a4 ,leg4 #b4 ,hind ,loin4 #c4 ,fore ,loin4 #d4 ,spare ,rib4 #e4 ,hand4 #f4 ,spring4 ,a ,lamb is divided into two fore quarters and two hind quarters4 ,venison4 ,in this country nothing is used but the hind quarter4 ,two legs and two loins are called a ,saddle4 ,,selection ,,and ,,uses ,,of ,,meats4 ,in selecting beef1 the best parts are cut from the thick portion1 from the shoulder to the rump1 and these are the most expensive parts1 including sirloin1 sirloin steaks1 and first1 second1 and third cuts of the fore quarter4 ,the best steaks are made by sawing up these pieces4 ,steaks from the round or buttock are tougher and not so sweet as steaks from rib pieces4 ,the best steaks are from the sirloin and sirloin steak4 ,steaks that have large bits of bone should be cheaper1 as the bone is so much loss4 ,a roasting piece cut close to the fore shoulder is always tough and poor4 ,tough steaks must be pounded with a steak hammer4 ,,modes ,,of ,,cooking ,,and ,,using ,,the ,,different ,,parts ,,of ,,animals4 ,beef4 ,the ,sirloin is to be roasted1 and it is considered the best piece for steaks4 ,the piece next forward of the ,sirloin is about as good as any for roasting4 ,the ,rump is to be corned1 or cooked la mode4 ,the ,round is used for corning1 or la mode4 ,the ,edge or ,etch ,bone is corned1 or for soup4 ,the ,hock or ,shin is used for soups4 ,the ,rib pieces of the fore quarter are used as roasting pieces4 ,the first cut1 which is next the ,sirloin1 is the best1 and the others are better for corning4 ,the ,head is used for mince pies1 and the ,tongue for smoking4 ,the ,legs are used for soups4 ,the remaining pieces are used for salting down1 stews1 soups1 and mince pies1 according to various tastes4 ,the ,tallow is to be tried up for candles4 ,veal4 ,the ,loin is used for roasting4 ,the ,fillet 7which is the leg and hind flank7 is used for cutlets1 or to stuff and boil1 or to stuff and roast4 ,the ,chump end of the loin is used for roasting4 ,the ,knuckles are used for broths4 ,the ,neck is used for stews1 pot pies1 and broths1 as are most of the remaining pieces4 ,many persons roast the fore quarter1 which is divided into two pieces1 called the brisket1 or breast1 and the rack4 ,mutton4 ,the ,leg is boiled1 or stuffed and roasted4 ,the ,loin is roasted4 ,the rest are for boiling1 or corning4 ,the ,loin is chopped into pieces for broiling1 called ,mutton ,chops4 ,the ,leg is often cut into slices and broiled4 ,many cure and smoke the leg1 and call it smoked venison4 ,pork4 ,the ,shoulder and ,ham are used for smoking4 ,the ,spare ,rib is used for roasting1 and often is used as including all the ribs4 ,the ,shoulder sometimes is corned and boiled4 ,that which is to be salted down must have all the lean taken out1 which is to be used for sausages1 or broiling4 ,the ,feet use for jelly1 head cheese1 and souse4 ,,marketing4 ,in selecting ,fish1 take those that are firm and thick1 having stiff fins and bright scales1 the gills bright red1 and the eyes full and prominent4 ,when ,fish are long out of water they grow soft1 the fins bend easily1 the scales are dim1 the gills grow dark1 and the eyes sink and shrink away4 ,be sure and have them dressed immediately1 sprinkle them with salt1 and use them1 if possible1 the same day4 ,in warm weather put them in ice1 or corning1 for the next day4 ,shell ,fish can be decided upon only by the smell4 ,lobsters are not good unless alive1 or else boiled before offered for sale4 ,they are black when alive1 and red when boiled4 ,when to be boiled1 they are to be put alive into boiling water1 which is the quickest and least cruel way to end life4 ,in selecting ,beef1 take that which has a coarse1 loose grain1 which easily yields to the pressure of finger1 or knife2 which is a purplish red1 and has whitish fat4 ,ox ,beef is best4 ,if the lean is purplish and the fat very yellow1 it is bad ,beef4 ,if it is coarse-grained and hard to break or cut1 it is tough4 ,stall-fed has lighter fat than grass-fed ,beef4 ,if meat is frozen1 lay it in cold water to thaw4 ,a piece of ten pounds1 or more1 will require all night to thaw4 ,beef and ,mutton improve by keeping4 ,meat is better for not being frozen1 except fresh ,pork4 ,in selecting ,veal1 take that which is firm and dry1 and the joints stiff1 having the lean a delicate red1 the kidney covered with fat1 and the fat very white4 ,if you buy the head1 see that the eyes are plump and lively1 and not dull and sunk in the head4 ,if you buy the legs1 get those which are not skinned1 as the skin is good for jelly1 or soup4 ,in choosing ,mutton1 take that which is bright red and close grain1 with firm and white fat4 ,the meat should feel tender and springy on pressure4 ,notice the vein in the neck of the fore quarter1 which should be a fine blue4 ,in selecting ,pork1 if young1 the lean can easily be broken when pinched1 and the skin can be indented by nipping with the fingers4 ,the fat also will be white and soft4 ,thin rind is best4 ,in selecting ,hams1 run a knife along the bone1 and if it comes out clean1 the ham is good1 but if it comes out smeared1 it is spoilt4 ,good ,bacon has white fat and the lean adheres closely to the bone4 ,if the ,bacon has yellow streaks1 it is rusty1 and not fit to use4 ,in selecting ,poultry1 choose those that are full grown1 but not old4 ,when young and fresh killed1 the skin is thin and tender1 the joints not very stiff1 and the eyes full and bright4 ,the breast bone shows the age1 as it easily yields to pressure if young1 and is tough when old4 ,if young1 you can with a pin easily tear the skin4 ,a goose1 when old1 has red and hairy legs1 but when young1 they are yellow and have few hairs4 ,the pinfeathers are the roots of feathers1 which break off and remain in the skin1 and always indicate a young bird4 ,when very neatly dressed they are all pulled out4 ,poultry and birds ought to be killed by having the neck cut off1 and then hung up by the legs to bleed freely4 ,this makes the flesh white and more healthful4 ,,on ,,the ,,care ,,of ,,meats4 ,beef and ,mutton are improved by keeping as long as they remain sweet4 ,if meat begins to taint1 wash it and rub it with powdered charcoal and it removes the taint4 ,sometimes rubbing with salt will cure it4 ,corn-fed ,pork is best4 ,pork made by still-house slops is almost poisonous1 and hogs that live on offal never furnish healthful food4 ,measely ,pork has kernels in it1 and is unhealthful4 ,a thick skin shows that the ,pork is old1 and that it requires more time to boil4 ,if your ,pork is very salt1 soak it some hours4 ,take all the kernels out1 that you will find in the round1 and thick end of the flank of ,beef1 and in the fat1 and fill the holes with salt4 ,this will preserve it longer4 ,salt your meat1 in summer1 as soon as you receive it4 ,a pound and a half of salt rubbed into twenty-five pounds of ,beef1 will corn it so as to last several days1 in ordinary warm weather4 ,do not let ,pork freeze1 if you intend to salt it4 ,too much saltpetre spoils ,beef4 ,in winter1 meat is kept finely1 if well packed in snow1 without salting4 ,directions for cutting up a ,hog4 ,split the ,hog through the spine1 take off each half of the head behind the ear1 then take off a piece front of the shoulder and next the head1 say four or five pounds1 for sausages4 ,then take out the leaf which lies around the kidneys1 for lard4 ,then1 with a knife1 cut out the whole mass of the lean meat1 except what belongs to the shoulder and the ham4 ,then take off the ham and the shoulder4 ,then take out all the fat to be used for lard1 which is the loose piece1 directly in front of the ham4 ,next cut off a narrow strip from the spring1 or belly1 for sausage meat4 ,cut up the remainder1 which is clear ,pork1 for salting1 in four or five strips of nearly equal width4 ,take off the cheek1 or jowl1 of the head for smoking with the ham2 and use the upper part for boiling1 baking1 or head cheese4 ,the feet are boiled and then fried1 or used for jelly4 ,it is most economical to try up the thin flabby pieces for lard to cook with4 ,the leaf fat try by itself1 for the nicest cooking4 ,clean all the intestines of the fat for lard4 ,that which does not readily separate from the larger intestines use for soap grease4 ,of the insides1 the liver1 heart1 sweet-breads1 and kidneys1 are sometimes used for broiling or frying4 ,the smaller intestines are used for sausage cases4 ,in salting down1 leave out the bloody and lean portions1 and use them for sausages4 ,to try out ,lard4 ,take what is called the leaves and take off all the skin1 cut it into pieces an inch square1 put it into a clean pot over a slow fire1 and try it till the scraps look a reddish brown1 taking great care not to let it burn1 which would spoil the whole4 ,then strain it through a strong cloth1 into a stone pot1 and set it away for use4 ,take the fat to which the smaller intestines are attached 7not the large ones71 and the flabby pieces of pork not fit for salting1 try these in the same way1 and set the fat thus obtained where it will freeze1 and by spring the strong taste will be gone1 and then it can be used for frying4 ,directions for salting down ,pork4 ,cover the bottom of the barrel with salt an inch deep4 ,put down one layer of ,pork and cover that with salt1 half an inch thick4 ,continue thus till the barrel is full4 ,then pour in as much strong pickle as the barrel will receive4 ,always see that the ,pork does not rise above the brine4 ,when a white scum1 or bloody-looking matter rises on the top1 scald the brine and add more salt4 ,leave out bloody and lean pieces for sausages4 ,the ,pork ought to be packed as tight as possible1 and always kept under the brine4 ,some use a stone for this purpose4 ,in salting down a new supply1 take the old brine1 boil it down and remove all the scum1 and then use it to pour over the ,pork4 ,mr4 ,h4 ,h4's ,receipt for ,curing ,hams4 ,take an ounce of saltpetre for each ham1 and one pint of molasses to every pound of saltpetre4 ,then take a quarter of a pound of common salt for every pint of molasses used4 ,heat the mixture till it nearly boils1 and smear the meat side with it1 keeping the mixture hot and rubbing it in well1 especially around the bones and recesses4 ,let the hams lie after this from four to seven days1 according to the size of the hams4 ,then place them in a salt pickle1 strong enough to bear an egg1 for three weeks4 ,then soak eight hours in fresh water4 ,then hang in the kitchen1 or other more convenient place1 to dry for a fortnight4 ,then smoke from three to five days1 or till well smoked4 ,then wrap them up in strong tar paper1 tying it close4 ,then tie them tight in bags of coarse unbleached cotton1 stuffing in shavings1 so that no part of the paper touches the cotton4 ,hang them near the roof in a garret1 and they will never give you any trouble4 ,to prepare ,cases for ,sausages4 ,empty the cases1 taking care not to tear them4 ,wash them thoroughly1 and cut into lengths of two yards each4 ,then take a candle rod1 and fastening one end of a case to the top of it1 turn the case inside outward4 ,when all are turned1 wash very thoroughly and scrape them with a scraper made for the purpose1 keeping them in warm water till ready to scrape4 ,throw them into salt and water to soak till used4 ,it is a very difficult job to scrape them clean without tearing them4 ,when finished they look transparent and very thin4 ,sausage ,meat4 ,take one-third fat and two-thirds lean pork and chop them1 and then to every twelve pounds of meat1 add twelve large even spoonfuls of pounded salt1 nine of sifted sage1 and six of sifted black pepper4 ,some like a little summer savory4 ,keep them in a cool and dry place4 ,bologna ,sausages4 ,take equal portions of veal1 pork1 and ham1 chop them fine1 season with sweet herbs and pepper1 put them in cases1 boil them till tender1 and then dry them4 ,another ,receipt for ,sausage ,meat4 ,to twenty-five pounds of chopped meat1 which should be one-third fat and two-thirds lean1 put twenty spoonfuls of sage1 twenty-five of salt1 ten of pepper1 and four of summer savory4 ,pickle for ,beef1 ,pork1 ,tongues1 or ,hung ,beef4 ,mix1 in four gallons of water1 a pound and a half of sugar or molasses1 and of saltpetre two ounces4 ,if it is to last a month or two1 put in six pounds of salt2 if you wish to keep it over the summer1 use nine pounds of salt4 ,boil all together gently1 and skim1 and then let it cool4 ,put the meat in the vessel in which it is to stand1 pour the pickle on the meat till it is covered1 and keep it for family use4 ,once in two months boil and skim the pickle1 and throw in two ounces of sugar and half a pound of salt4 ,when tongues and hung beef are taken out1 wash and dry the pieces1 put them in paper bags and hang in a dry1 warm place4 ,in very hot weather1 rub the meat well with salt before it is put in the pickle1 and let it lie three hours for the bloody portion to run out4 ,too much saltpetre is injurious4 ,another by measure1 and with less trouble4 ,for every gallon of cold water1 use a quart of rock salt1 a tablespoon heaping full of saltpetre1 six heaping tablespoonfuls of brown sugar1 and two quarts of blown salt4 ,no boiling is needed2 keep it as long as there is salt undissolved at the bottom4 ,when scum rises scald it1 and add more sugar1 salt1 and saltpetre4 ,keep weights on the meat to keep it under4 ,in very hot weather fresh meat will often spoil if it is put in cold pickle4 ,at such times put the meat into hot pickle and boil it for twenty minutes1 and the meat will keep a month or more4 ,if you save the pickle1 add a little more salt to it4 ,to salt down ,beef to keep the year round4 ,to one hundred pounds of beef1 take four quarts of rock salt pounded very fine1 four ounces of saltpetre made very fine1 four pounds of brown sugar1 all well mixed4 ,scatter some over the bottom of the barrel1 lay down one layer1 and over that scatter the proportion of salt belonging to such a portion of the meat1 allowing rather the most to the top layers4 ,pack all down very close1 and if any scum should rise1 sprinkle a pint or more of salt over the top4 ,to ,cleanse ,calf's ,head and ,feet4 ,wash clean1 and sprinkle pounded rosin over the hair1 dip in boiling water and take out immediately1 and then scrape them clean4 ,then soak them in water four days1 changing the water every day4 ,to ,prepare ,rennet4 ,take the stomach of a new-killed calf1 and do not wash it1 as it weakens the gastric juice4 ,hang it in a cool and dry place five days or so1 then turn the inside out and slip off the curds with the hand4 ,then fill it with salt1 with a little saltpetre mixed in1 and lay it in a stone pot1 pouring on a teaspoonful of vinegar1 and sprinkling on a handful of salt4 ,cover it closely and keep for use4 ,after six weeks1 take a piece four inches square and put it in a bottle with five gills of cold water and two gills of rose brandy1 stop it close1 and shake it when you use it4 ,a tablespoonful is enough for a quart of milk4 ,,chapter ,,iii4 ,,boiled ,,meats4 ,in boiling meats it is important to keep the water constantly boiling1 otherwise the meat will soak up the water4 ,if it is necessary to add more water1 be careful that it be boiling water4 ,be careful to remove the scum1 especially when it first begins to boil1 and a little salt thrown in aids in raising the scum4 ,put the meat into cold water1 let it heat very gradually forty minutes or so1 and reckon the time of boiling from the time it commences boiling4 ,allow about twenty minutes for boiling for each pound of fresh meat1 and twenty-four for salt meats4 ,do not let the meat remain long1 after it is done1 as it injures it4 ,put a plate in the bottom to prevent the part that touches from cooking too much4 ,be sure not to let the fire get hot1 so as to make a hard boiling1 especially at first4 ,the more gently meat boils the more tender it is1 and the more perfectly the savory portion is developed and retained4 ,if the meat is fat1 skim it and save the fat for other purposes4 ,put salt into the water about in the proportion of a great spoonful to a gallon4 ,to cook a ,ham 7very fine74 ,boil a common-sized ham four or five hours1 then skin the whole and fit it for the table2 then set it in an oven for half an hour1 then cover it thickly with pounded rusk or bread crumbs1 and set it back for half an hour4 ,boiled ham is always improved by setting it into an oven for near an hour1 till much of the fat fries out1 and this also makes it more tender4 ,save the fat for frying meat4 ,smoked ,boiled ,tongues4 ,soak them in cold water all night1 then wash them and boil for four or five hours1 according to the size4 ,when cooked1 take off the skin and garnish with parsley4 la ,mode ,beef4 ,take a round of beef1 cut it full of holes entirely through it1 roll strips of raw salt pork in a seasoning made of thyme1 cloves1 and pepper and salt1 half a teaspoonful of each2 then draw these strips through the holes in the beef4 ,put some small onions1 say half a dozen1 with a quarter of a pound of butter into a sauce-pan with two great spoonfuls of milk and stew them till soft1 put your beef and these onions in a pot1 7you can stew the onions in the pot instead of the sauce-pan if you prefer it17 pour on hot water just enough to cover it1 and let it cook slowly four or five hours4 ,just before taking it up1 add a pint of wine1 either ,port or ,claret4 ,the onions can be cooked separately if preferred4 ,another la ,mode ,beef4 ,if you have about five pounds of beef1 take one pound of bread1 soak it in water1 pour off the water and mash it fine1 adding a bit of butter the size of half a hen's egg1 salt1 mace1 pepper1 cloves1 half a teaspoonful each1 pounded fine4 ,mix all with a tablespoonful of flour and two eggs4 ,then cut holes through the beef and put in half of this seasoning1 and put it in a bake-pan with boiling water enough to cover it4 ,put the pan lid1 heated1 over it1 and a few coals on it1 and let it stew two hours1 then take it up and spread the other half of the dressing on the top1 and add butter the size of a hen's egg1 heat the pan lid again hot enough to brown the dressing1 and let it stew again an hour and a half4 ,when taken up1 if the gravy is not thick enough1 add a teaspoonful of flour wet up in cold water1 then add a couple of glasses of white wine to the gravy1 and a bit of butter as large as a walnut4 ,to ,boil a ,leg of ,veal or ,mutton4 ,make a stuffing of bread1 and a quarter as much of salt pork1 chopped fine and seasoned with sweet herbs1 pepper and salt4 ,make deep gashes1 or what is better1 take out the bone with a carving knife1 and fill up with stuffing1 and sew up the opening with strong thread4 ,when there is a flap of flesh1 lap it over the opening and sew it down4 ,put it into a large pot and fill it with water1 putting in a tablespoonful of salt1 and let it simmer slowly three hours4 ,if it is needful to add water1 pour in boiling water4 ,when it is done take it up1 and save the broth for next day's dinner4 ,pot ,pie1 of ,beef1 ,veal1 or ,chicken4 ,the best way to make the crust is as follows4 ,peel1 boil1 and mash a dozen potatoes1 add a teaspoonful of salt1 two great spoonfuls of butter1 and half a cup of milk1 or cream4 ,then stiffen it with flour1 till you can roll it4 ,be sure to get all the lumps out of the potatoes4 ,some persons leave out the butter4 ,some roll butter into the dough of bread1 others make a raised biscuit with but little shortening1 others make a plain pie crust4 ,but none are so good and healthful as the potato crust4 ,to prepare the meat1 first fry half a dozen slices of salt pork1 and then cut up the meat and pork1 and boil them in just water enough to cover them1 till the meat is nearly cooked4 ,then peel a dozen potatoes1 and slice them thin4 ,then roll the crust half an inch thick1 and cut it into oblong pieces4 ,then put alternate layers of crust1 potatoes1 and meat1 till all is used4 ,the meat must have salt and pepper sprinkled over each layer4 ,the top and bottom layer must be crust4 ,lastly1 pour on the liquor in which the meat was boiled1 until it just covers the whole1 and let it simmer till the top crust is well cooked1 say half or three quarters of an hour4 ,if you have occasion to add more liquor1 or water1 it must be boiling hot1 or the crust will be spoilt4 ,the excellence of this pie depends on having light crust1 and therefore the meat must first be nearly cooked before putting it in the pie1 and the crust must be in only just long enough to cook1 or it will be clammy and hard4 ,when nearly done1 the crust can be browned1 with hot coals on a bake-lid4 ,great care is needed not to burn the crust1 which should not be put where the fire reached the pot on the bottom4 ,calf's ,head4 ,take out the brains and boil the head1 feet1 and lights1 in salted water1 just enough to cover them1 about two hours4 ,when they have boiled nearly an hour and a half1 tie the brains in a cloth and put them in to boil with the rest4 ,they should previously be soaked half an hour in cold water4 ,when the two hours have expired1 take up the whole1 and mash the brains fine1 and season them with bread crumbs1 pepper1 salt1 and a glass of ,port or ,claret1 and use them for sauce4 ,let the liquor remain for a soup the next day4 ,it serves more handsomely to remove all the bones4 ,curried ,dishes4 ,chickens and veal are most suitable for curries4 ,boil the meat till tender1 and separate the joints4 ,put a little butter in a stew-pan with the chickens1 pour on a part of the liquor in which the meat was boiled1 enough nearly to cover it1 and let it stew twenty minutes more4 ,prepare the curry thus3 for four pounds of meat1 take a tablespoonful of curry powder1 a tea-cup of boiled rice1 a tablespoonful of flour1 and another of melted butter1 a tea-cup of the liquor1 and half a teaspoonful of salt1 mix them1 and pour them over the meat and let it stew ten minutes more4 ,rice should be boiled for an accompaniment4 ,to ,prepare ,curry ,powder4 ,one ounce of ginger1 one ounce of mustard1 one of pepper1 three of coriander seed1 three of tumeric1 half an ounce of cardamums1 quarter of an ounce of ,cayenne pepper1 quarter of an ounce of cinnamon1 and quarter of an ounce of cummin seed4 ,pound them fine1 sift them1 and cork them tight in a bottle4 ,veal ,stew4 ,cut four pounds of veal into pieces three inches long and an inch thick1 put it into the pot with water enough to cover it1 and rise an inch over4 ,add a teaspoonful of salt1 and put in four or five good slices of salt pork1 and half a tea-cup of rice1 butter the size of a hens egg1 and season with pepper1 salt1 and sweet herbs1 and let it simmer slowly till the rice is quite soft1 allowing half an hour to heat and an hour to simmer4 ,if there is too little water1 pour in boiling water4 ,adding a little curry turns it into a dish of curried veal1 of which many are very fond4 ,be sure and skim it well1 just before it begins to simmer4 ,another ,veal ,stew 7very fine74 ,cut four pounds of veal into strips three inches long and an inch thick1 peel twelve large potatoes and cut them into slices an inch thick1 then spread a layer of veal on the bottom of the pot1 and sprinkle a little salt and a very little pepper over it1 then put a layer of potatoes1 then a layer of veal seasoned as before4 ,use up the veal thus1 and over the last layer of veal put a layer of slices of salt pork1 and over the whole a layer of potatoes4 ,pour in water till it rises an inch over the whole1 and cover it as close as possible1 heat it fifteen minutes and simmer it an hour4 ,ten minutes before taking up1 put in butter the size of a hen's egg1 stir in a thin batter made of two tablespoonfuls of flour4 ,many add sweet herbs to the salt and pepper4 ,to ,stew ,birds4 ,wash and stuff them with bread crumbs1 seasoned with pepper1 salt1 butter1 or chopped salt pork1 and fasten them tight4 ,line a stew-pan with slices of bacon1 add a quart of water and a bit of butter the size of a goose egg1 or else four slices of salt pork4 ,add1 if you like1 sliced onions and sweet herbs1 and mace4 ,stew till tender1 then take them up and strain the gravy over them4 ,add boiling water if the liquor is too much reduced4 ,a fine ,mutton ,stew4 ,take three quarts of peeled and sliced potatoes1 three large onions1 peeled and sliced1 and mutton and ham cut into slices4 ,make layers first of potatoes1 salted1 and then with the mutton1 sprinkled with salt1 pepper1 gravy1 or butter1 and mushroom or tomato catsup1 two tea-cups of water1 and the ham in small quantities4 ,cover tight and stew for an hour and a half4 ,watch1 and add boiling water if needed1 as there must be a good supply of gravy at the bottom4 ,a ,sausage ,stew4 ,make a thick layer of slices of peeled potatoes1 put on a little salt1 and then cut up sausages over the potatoes4 ,continue alternate layers of potatoes and sausages1 the top layer being potatoes1 pour in a little water and some gravy1 or butter1 and if you have bits of ham mix them with the sausages4 ,to ,bake ,beef4 ,take ten pounds of the buttock1 rub it with salt and let it lie a day or two1 then wash it1 and make openings in the beef and insert bits of salt pork dipped in a mixture of powdered pepper1 cloves1 and fine minced onions1 cover it1 and let it bake four or five hours4 ,put a pint of water and teaspoonful of salt in the baking pan and baste occasionally4 ,make a gravy of the drippings4 ,beef1 or ,mutton and ,potato ,pie4 ,take a deep dish1 butter it1 and put in it a layer of mashed potatoes1 seasoned with butter1 pepper1 salt and minced onions4 ,take slices of beef1 or mutton1 and season them with pepper and salt1 lay them with small bits of salt pork over the potatoes4 ,then fill the dish with alternate layers1 as above described1 having the upper one potatoes4 ,bake an hour1 or an hour and a half4 ,to ,cook ,pigeons4 ,pigeons are good stuffed and roasted1 or baked4 ,they are better stewed thus3--,stuff them like turkeys1 put them in a pot1 breast downwards1 and cover them with salted water an inch above the top1 and simmer them two hours if tender1 and three if tough4 ,when nearly done1 stir in a bit of butter the size of a goose egg1 for every dozen pigeons4 ,take them up and add a little flour paste to the gravy1 with salt and pepper1 and pour some of it over them1 and put the rest in a gravy dish4 ,beef1 or ,veal ,stewed with ,apples 7very good74 ,rub a stew-pan with butter1 cut the meat in thin slices1 and put in1 with pepper1 salt1 and apple sliced fine2 some would add a little onion4 ,cover it tight1 and stew till tender4 ,to ,boil a ,turkey4 ,make a stuffing for the craw1 of chopped bread and butter1 cream1 oysters1 and the yolks of eggs4 ,sew it in1 and dredge flour over the turkey1 and put it to boil in cold water1 with a spoonful of salt in it1 and enough water to cover it well4 ,let it simmer for two hours and a half1 or if small1 less time4 ,skim it while boiling4 ,it looks nicer if wrapped in a cloth dredged with flour4 ,serve it with drawn butter1 in which are put some oysters4 ,to ,boil ,corned ,beef4 ,put the beef in water enough to cover it1 and let it heat slowly1 and boil slowly1 and be careful to take off the grease4 ,many think it much improved by boiling potatoes1 turnips1 and cabbage with it4 ,in this case the vegetables must be peeled1 and all the grease carefully skimmed as fast as it rises4 ,allow about twenty minutes of boiling for each pound of meat4 ,,chapter ,,iv4 ,,roasted ,,and ,,baked ,,meats4 ,general ,remarks4 ,be sure you have your spit and tin oven very clean and bright1 and for this end wash them1 if possible1 before they get cold4 ,if they stand1 pour boiling water on to them4 ,have a fire so large as to extend half a foot beyond the roaster each side4 ,when meat is thin and tender1 have a small1 brisk fire4 ,when your meat is large1 and requires long roasting1 have large solid wood1 kindled with charcoal and small sticks4 ,set the meat1 at first1 some distance from the place where it is to roast1 so as to have it heat through gradually1 and then move it up to roast4 ,slow roasting1 especially at first1 and still more for large pieces1 is very important4 ,allow about fifteen minutes for each pound of most kinds of meat1 and if it is cold weather1 or the meat fresh killed1 more time is required1 probably twenty minutes for each pound4 ,when the meat is nearly done1 stir up the fire to brown it4 ,the meat should be basted a good deal1 especially the first part of the time4 ,let meat be spitted so as to be equally balanced4 ,when the meat is nearly done1 the steam from it will be drawn toward the fire4 ,a pale brown is the proper color for a roast4 ,some dredge on flour and baste1 a short time before roasted meats are done4 ,whenever fresh lard is used instead of butter1 in the dripping-pan1 or to rub on meats1 more salt must be used4 ,flour thickening in gravies must be wet up with very little water till the lumps are out1 and then made thin4 ,never dredge flour into gravies1 as it makes lumps4 ,strain all gravies4 ,roast ,beef4 ,the sirloin1 and the first and second cuts of the rack1 are the best roasting pieces4 ,rub it with salt2 set the bony side to the fire to heat awhile1 then turn it1 and have a strong fire2 and if thick1 allow fifteen minutes to the pound2 if thin1 allow a little less4 ,if fresh killed1 or if it is very cold1 allow a little more time4 ,half an hour before it is done1 pour off the gravy1 thicken it with brown flour1 and season it with salt and pepper4 ,it is the fashion to serve roast beef with no other gravy than the juice of the meat4 ,roast ,lamb4 ,the fore and hind quarter of lamb are used for roasting4 ,rub on a little softened butter1 and then some salt and pepper1 heat the bony side first1 then turn and roast by a brisk fire1 allowing about fifteen minutes to a pound1 and rather more if fresh killed1 or the weather cold4 ,put a pint of water and a teaspoonful of salt in the dripping-pan1 and a little lard1 or butter4 ,lamb is to be cooked thoroughly4 ,the following is a very excellent sauce for roast lamb4 ,pick1 wash1 and shred fine1 some fresh mint1 put on it a tablespoonful of sugar1 and four tablespoonfuls of vinegar2 or1 chop some hard pickles to the size of capers1 and put them to half a pint of melted butter1 and a teaspoonful of vinegar4 ,roast ,mutton4 ,the saddle1 shoulder1 and leg are used for roasting4 ,rub the mutton with butter1 and then with salt and pepper1 and some add pounded allspice1 or cloves4 ,put butter1 or lard1 in the dripping-pan1 with a quart of water1 or a pint for a small piece1 and baste it often4 ,set the bony side toward the fire1 at some distance1 that it may heat through before roasting4 ,allow about a quarter of an hour for every pound4 ,mutton should be cooked rare4 ,make a brown gravy1 and serve it with currant jelly4 ,roast ,veal4 ,the loin is the best for roasting1 the breast and rack the next best4 ,wash the piece to be roasted in cold water1 rub a little butter softened over it1 and then some pepper and salt1 put a pint or more water in the dripping-pan1 and unless there is a good deal of fat1 a bit of lard1 or butter1 and baste often4 ,set the bony side first to the fire to heat4 ,allow twenty minutes for every pound1 and if cold1 or fresh killed1 a little more4 ,veal should be cooked very thoroughly4 ,in roasting any part except the loin1 cut slits in the veal and draw through the bits of salt pork1 which1 while roasting1 impart a flavor to the veal4 ,to ,roast a ,fillet or ,leg of ,veal4 ,cut off the shank bone of a leg of veal1 and cut gashes in what remains4 ,make a dressing of chopped raw salt pork1 salt1 pepper1 sweet herbs and bread crumbs1 or use butter instead of pork4 ,stuff the openings in the meat with the dressing1 put it in a bake-pan with water1 just enough to cover it1 and let it bake1 say two hours for six pounds4 ,or put it in a tin oven1 and roast it two or three hours1 according to the size4 ,baked1 or ,roasted ,pig4 ,take a pig that weighs from seven to twelve pounds1 and as much as five weeks old4 ,wash it thoroughly outside and inside4 ,take any fresh cold meat1 say one pound1 and a quarter of a pound of salt pork1 and twice as much bread as you have meat4 ,chop the bread by itself1 and chop the meat and pork fine and mix all together1 adding sweet herbs1 pepper and salt1 half a tea-cup of butter1 and one egg4 ,stuff the pig with it1 and sew it up tight4 ,take off the legs at the middle joint4 ,put it into a dripping-pan with cross-bars or a grate to hold it up1 and with the legs tied1 and pour into the pan a pint of water and set it in the oven4 ,as soon as it begins to cook1 swab it with salt and water1 and then in fifteen minutes do it again4 ,if it blisters it is cooking too fast2 swab it1 and diminish the heat4 ,it must bake1 if weighing twelve pounds1 three hours4 ,when nearly done1 rub it with butter4 ,when taken out set it for three minutes in the cold1 to make it crisp4 ,to ,roast a ,spare ,rib4 ,rub with salt1 pepper1 and powdered sage4 ,put the bone side to warm slowly4 ,dredge on a little flour1 and put a little salted water and butter into the dripping-pan1 and baste with it4 ,if large1 it requires three hours2 if small1 only one to cook it4 ,pork must be cooked slowly and very thoroughly4 ,roast ,turkey4 ,wash the outside and inside very clean4 ,take bread crumbs1 grated or chopped1 about enough to fill the turkey1 chop a bit of salt pork1 the size of a good egg1 and mix it in1 with butter1 the size of an egg1 pepper1 salt1 and sweet herbs to your taste4 ,then beat up an egg and work in4 ,fill the crop and the body1 sew them up1 and tie the legs and wings1 and spit them4 ,set it where it will gradually heat1 and turn it once or twice1 while heating1 for fifteen minutes4 ,then put it up to the fire1 and allow about twenty-five minutes for each pound4 ,turkey must be cooked very thoroughly4 ,it must roast slowly at first1 and be often basted with butter on a fork4 ,dredge it with flour just before taking it up1 and let it brown4 ,put the inwards in a skillet to boil for two hours1 chop them up1 season them1 use the liquor they are boiled in for gravy1 and thicken it with brown flour1 and a bit of butter1 the size of a hen's egg4 ,this is the giblet sauce4 ,take the drippings1 say half a pint1 thickened with a paste1 made of a tablespoonful of brown1 or white flour1 and let it simmer five minutes1 and then use it for thin gravy4 ,roast ,goose4 ,a goose should be roasted in the same manner as a turkey4 ,it is better to make the stuffing of mashed potatoes1 seasoned with salt1 pepper1 sage1 and onions1 to the taste4 ,apple sauce is good to serve with it4 ,allow fifteen minutes to a pound1 for a gosling1 and twenty or more for an older one4 ,goose should be cooked rare4 ,roast ,chickens4 ,wash them clean outside and inside1 stuff them as directed for turkeys1 baste them with butter1 lard1 or drippings1 and roast them about an hour4 ,chickens should be cooked thoroughly4 ,stew the inwards till tender1 and till there is but little water1 chop them and mix in gravy from the dripping-pan1 thicken with brown flour1 and season with salt1 pepper1 and butter4 ,cranberry1 or new-made apple sauce1 is good with them4 ,roast ,ducks4 ,wash the ducks1 and stuff them with a dressing made with mashed potatoes1 wet with milk1 and chopped onions1 sage1 pepper1 salt1 and a little butter1 to suit your taste4 ,reserve the inwards to make the gravy1 as is directed for turkeys1 except it should be seasoned with sage and chopped onions4 ,they will cook in about an hour4 ,ducks are to be cooked rare4 ,baste them with salt water1 and before taking up1 dredge on a little flour and let it brown4 ,green peas and stewed cranberries are good accompaniments4 ,canvass-back ducks are cooked without stuffing4 ,wild ducks must be soaked in salt and water the night previous1 to remove the fishy taste1 and then in the morning put in fresh water1 which should be changed once or twice4 ,mutton and ,beef ,pie4 ,line a dish with a crust made of potatoes1 as directed in the ,chicken ,pot ,pie4 ,broil the meat ten minutes1 after pounding it till the fibres are broken4 ,cut the meat thin1 and put it in layers1 with thin slices of broiled salt pork1 season with butter1 the size of a hen's egg1 salt1 pepper1 7and either wine or catsup1 if liked72 put in water till it nearly covers the meat1 and dredge in considerable flour1 cover it with the paste1 and bake it an hour and a half if quite thick4 ,cold meats are good cooked over in this way4 ,cut a slit in the centre of the cover4 ,chicken ,pie4 ,joint and boil two chickens in salted water1 just enough to cover them1 and simmer slowly for half an hour4 ,line a dish with raised or potato crust1 or pie crust1 then put the chicken in layers1 with thin slices of broiled pork1 butter1 the size of a goose egg1 cut in small pieces4 ,put in enough of liquor1 in which the meat was boiled1 to reach the surface1 salt and pepper each layer1 dredge in a little flour1 and cover all with a light1 thick crust4 ,ornament the top with the crust1 and bake about one hour in a hot oven4 ,make a small slit in the centre of the crust4 ,if it begins to scorch1 lay a paper over a short time4 ,mutton ,haricot4 ,make a rich gravy by boiling the coarser parts for the liquor1 and seasoning with pepper1 spice1 and catsup4 ,cut into the gravy1 carrots1 parsnips1 onions1 and celery1 boiled tender2 then broil the mutton1 first seasoning it with salt and pepper1 put them into the gravy1 and stew all about ten minutes4 ,garnish with small pickles4 ,to ,cook a ,shoulder of ,lamb4 ,check the shoulder with cuts an inch deep1 rub on first butter1 then salt1 pepper1 and sweet herbs1 over these put the yolk of an egg and bread crumbs1 and then bake or roast it a light brown4 ,make a gravy of the drippings1 seasoning with pepper1 salt1 and tomato catsup1 and also the grated rind and juice of a lemon2 thicken with a very little flour4 ,rice ,chicken ,pie4 ,line a pudding dish with slices of broiled ham1 cut up a boiled chicken1 and nearly fill the dish1 filling in with gravy or melted butter2 add minced onions if you like1 or a little curry powder1 which is better4 ,then pile boiled rice to fill all interstices1 and cover the top quite thick4 ,bake it for half or three quarters of an hour4 ,potato ,pie4 ,take mashed potatoes1 seasoned with salt1 butter1 and milk1 and line a baking dish4 ,lay upon it slices of cold meats of any kind with salt1 pepper1 catsup1 and butter1 or gravy4 ,put on another layer of potatoes1 and then another of cold meat as before4 ,lastly1 on the top put a cover of potatoes4 ,bake it till it is thoroughly warmed through1 and serve it in the dish in which it is baked1 setting it in1 or upon another4 ,,chapter ,v4 ,,fried ,,and ,,broiled ,,meats4 ,general ,remarks4 ,it is best to fry in lard not salted1 and this is better than butter4 ,mutton and beef suet are good for frying4 ,when the lard seems hot1 try it by throwing in a bit of bread4 ,when taking up fried articles1 drain off the fat on a wire sieve4 ,a nice ,way of ,cooking ,calf's or ,pig's ,liver4 ,cut it in slices half an inch thick1 pour on boiling water and then pour it off entirely1 then let the liver brown in its own juices1 turning it till it looks brown on both sides4 ,take it up and pour into the frying-pan enough cold water to make as much gravy as you wish2 then sliver in onion1 cut fine1 add a little salt and nutmeg1 and a bit of butter to season it1 let it boil up once1 then put back the liver for a minute1 and then set it on the table4 ,fried ,veal ,cutlets4 ,take half a pint of milk1 add a well-beaten egg1 and flour enough to make a batter4 ,fry the veal brown in some sweet lard1 then dip it in the batter and fry again till brown4 ,drop in some spoonfuls of batter1 to fry after the veal is taken up1 and put them on the top of the veal4 ,then put a little thin flour paste into the gravy1 adding salt and pepper1 and after one boil1 pour it over the whole4 ,the veal must be cut quite thin1 and it should cook nearly an hour in the whole4 ,fricassee ,chickens4 ,wash the chickens and divide them into pieces1 put them in a pot1 or stew-pan1 with several slices of salt ham1 or pork1 and sprinkle each layer with salt and pepper2 cover them with water1 and let them simmer till tender1 keeping them covered4 ,then take them up1 and mix with the gravy a piece of butter the size of a hen's egg1 and a paste made of two teaspoonfuls of flour wet up with the gravy4 ,put back the chickens and let them stew five minutes4 ,then spread crackers1 or toasted bread1 on the platter1 put the chickens on it1 and pour the gravy over4 ,in case it is wished to have them browned1 take them out when nearly cooked and fry them in butter till brown1 or pour off all the liquid and fry them in the pot4 ,meats ,warmed over4 ,cold beef is best made into pies as in a foregoing receipt4 ,veal is best made into hashes1 or force meat1 as in following receipts4 ,if it is liked more simply cooked1 chop it fine1 put in water just enough to moisten it1 butter1 salt1 pepper1 and a little juice of a lemon4 ,some like a little lemon rind grated in4 ,heat it through1 but do not let it fry4 ,put it on buttered toast1 and garnish it with slices of lemon4 ,cold salted1 or fresh beef are good chopped fine with pepper1 salt1 and catsup1 and water enough to moisten a little4 ,add some butter just before taking it up1 and do not let it fry1 only heat it hot4 ,it injures cooked meat to cook it again4 ,cold fowls make a nice dish to have them cut up in mouthfuls1 add some of the gravy and giblet sauce1 a little butter and pepper1 and then heat them through4 ,a nice ,way of ,cooking ,cold ,meats4 ,chop the meat fine1 add salt1 pepper1 a little onion1 or else tomato catsup1 fill a tin bread pan one-third full1 cover it over with boiled potatoes salted and mashed with cream or milk1 lay bits of butter on the top and set it into a ,dutch1 or stove oven1 for fifteen or twenty minutes4 ,a ,hash of ,cold ,meat for ,dinner 7very good74 ,peel six large tomatoes and one onion1 and slice them4 ,add a spoonful of sugar1 salt and pepper1 and a bit of butter the size of a hen's egg1 and half a pint of cold water4 ,shave up the meat into small bits1 as thin as thick pasteboard4 ,dredge flour over it1 say two teaspoonfuls1 or a little less4 ,simmer the meat with all the rest for one hour1 and then serve it1 and it is very fine4 ,dried tomatoes can be used4 ,when you have no tomatoes1 make a gravy with water1 pepper1 salt1 and butter1 or cold gravy3 slice an onion in it1 add tomato catsup 7two or three spoonfuls71 and then prepare the meat as above1 and simmer it in this gravy one hour4 ,cold ,meat ,turnovers4 ,roll out wheat dough very thin1 and put in it1 like a turnover1 cold meat chopped fine1 and seasoned with pepper1 salt1 catsup1 and sweet herbs4 ,make small ones1 and fry them in lard till the dough is well cooked4 ,head ,cheese4 ,boil in salted water the ears1 skin1 and feet of pigs till the meat drops from the bones2 chop it like sausage meat4 ,season the liquor with pepper1 salt1 cloves1 nutmeg1 and cinnamon1 or with pepper1 salt1 and sweet herbs1 mix the meat with it1 and while hot tie it in a strong bag and keep a heavy stone upon it until quite cold4 ,souse4 ,cleanse pigs' ears and feet and soak them a week in salt and water1 changing the water every other day4 ,boil eight or ten hours till tender4 ,when cold put on salt1 and pour on hot spiced vinegar4 ,fry them in lard4 ,tripe4 ,scrape and scour it thoroughly1 soak it in salt and water a week1 changing it every other day4 ,boil it eight or ten hours1 till tender2 then pour on spiced hot vinegar1 or fry or broil it4 ,force ,meat ,balls 7another ,hash47 ,chop cold veal fine with one-fourth as much salt pork4 ,season with salt1 pepper1 and sweet herbs4 ,make them into balls and fry them brown4 ,to ,prepare ,cold ,beef ,steaks4 ,put a fine minced onion into a stew-pan1 and add half a dozen cloves and as many pepper corns1 pour on a coffee cup of boiling water1 and add three large spoonfuls of butter1 or some gravy4 ,let it simmer ten minutes4 ,then cut up the beef in mouthfuls and put into this gravy to simmer four or five minutes1 till heated through1 but do not let it cook any more1 as it is not healthful4 ,three large tomatoes stewed with the onion improves this4 ,a nice ,way of ,cooking ,cold ,boiled ,ham4 ,make quite a thin batter of flour1 water1 and eggs1 with a little salt4 ,pour the batter over the bottom of a ,dutch oven1 or frying-pan1 which has a very little hot butter1 or lard in it2 say three great spoonfuls4 ,let the batter be no thicker on the bottom than a straw2 let it fry a couple of minutes and then cover the batter with very thin slices of ham1 and pour a thin cover of batter over them4 ,let it fry till the bottom looks a yellowish brown 7have a hot fire71 then cut it into squares1 or into triangular quarters1 or eighths1 and turn it with a knife1 and let it fry till the other side is browned4 ,another ,way of ,cooking ,cold ,ham4 ,cut up all the bits and ends1 put them in a frying1 or sauce pan1 with a very little water and some butter4 ,when warmed through1 break in some eggs and stir them up with the ham until the egg is hardened4 ,a ,veal ,hash4 ,cut up cooked veal into strips1 flour them and fry them to a light brown1 in butter4 ,then take them up and mix as much hot water as there is gravy1 add a little flour paste1 season with salt1 pepper1 catsup1 and lemon-juice1 then add the meat and heat it hot4 ,veal ,balls 7another ,hash74 ,chop the cold veal fine1 removing hard portions1 add as much bread crumbs as there is of meat1 and half as much broiled salt pork chopped fine4 ,moisten all with a glass of white wine if you like it1 put in two eggs1 and season with salt1 pepper1 sweet herbs1 and a little nutmeg4 ,form them into balls and fry in butter4 ,,broiled ,,meats4 ,general ,remarks4 ,it is best to oil the bars of the gridiron with suet and also warm them before putting the meat on4 ,chalk is sometimes rubbed on to the gridiron1 when fish is to be broiled4 ,it is desirable to keep a gridiron expressly for fish1 otherwise meat is often made to taste fishy4 ,broiled ,ham4 ,cut the ham into thin slices1 and broil it very quickly over a hot fire1 then put on butter and a little pepper4 ,broiled ,veal ,cutlets4 ,cut the veal into slices a quarter of an inch thick1 lay them on the gridiron with an equal number of slices of salt pork beside them4 ,when cooked1 put the veal on to the dish1 butter1 salt1 and pepper it well1 and lay the salt pork on the top of it4 ,veal needs to broil a good while1 till it looks done when cut open4 ,broiled ,mutton ,chops4 ,these must be broiled over a quick fire and not cooked so much as veal4 ,broiled ,pork ,steaks4 ,these must be cut rather thin1 broiled quick1 and very thoroughly4 ,beef ,steaks4 ,those from the sirloin are best1 those from the shoulder clod and round are not so good1 but cheaper4 ,meat1 if tough1 is made more tender by pounding1 if it is done very thoroughly1 so as to break the fibres4 ,cut the steaks from half an inch to an inch thick4 ,broil on hot coals1 and the quicker it is done the better4 ,ten or twelve minutes is enough time4 ,turn it four or five times1 and when done put on butter1 salt1 and if you like pepper1 and on both sides4 ,do not let your butter be turned to oil before putting it on4 ,it is best to have beef tongs to turn beef1 as pricking it lets out the juices4 ,often turning prevents the surface from hardening and cooks it more equally4 ,beef ,liver4 ,cut it in slices half an inch thick1 pour boiling water on it1 broil it with some thin slices of salt pork dipped in flour2 then cut the liver and pork up into mouthfuls1 put them in a frying-pan with a little butter1 pepper1 and salt1 and stew them three or four minutes4 ,to ,poach ,eggs4 ,beat the eggs to a froth1 pour them into a buttered tin1 set it on coals1 add salt and butter1 stir till cooked1 and then put it on to buttered toast4 ,to ,boil ,eggs4 ,put them into boiling water and allow three minutes if you wish only the white hardened1 and five minutes if you wish them hard4 ,another and more delicate way is to break them into boiling water and let them boil three or four minutes4 ,then take them up with a skimmer1 draining them well1 and lay them on buttered toast1 and spread a little butter on them4 ,another1 and the best way to boil them when in the shell1 is to pour on boiling water and let them stand five minutes4 ,then pour it off and pour on more boiling water1 and let them stand five minutes longer4 ,this is the way in which they are cooked in egg boilers1 which are set upon the table4 ,a ,salt ,relish4 ,cut salt pork into thin slices1 fry them till crisp1 take them out and pour a little water to the fat1 dredge in a little flour1 and put in a little pepper4 ,then cut up the pork in mouthfuls and put to this gravy4 ,egg ,frizzle 7very good74 ,pour boiling water on to salt1 smoked beef slivered4 ,pour off the water and then frizzle it in the frying-pan with butter4 ,when done1 break in two or three eggs1 and stir it till the egg is hardened4 ,frizzled ,beef4 ,sliver smoked beef1 pour on boiling water to freshen it1 then pour off the water and frizzle the beef in butter4 ,veal ,cheese4 ,prepare equal quantities of sliced boiled veal and smoked tongue1 boiled1 skinned1 and sliced4 ,pound each separately in a mortar1 moistening with butter as you proceed4 ,then take a stone jar1 or tin can1 and mix them in it1 so that it will1 when cut1 look mottled and variegated4 ,press it hard and pour on melted butter4 ,keep it covered in a dry place4 ,to be used at tea in slices4 ,a ,codfish ,relish4 ,take thin slivers of codfish1 lay them on hot coals1 and when a yellowish brown1 set them on the table4 ,another ,way4 ,sliver the codfish fine1 pour on boiling water1 drain it off1 and add butter1 and a very little pepper1 and heat them three or four minutes1 but do not let them fry4 ,salt ,herrings4 ,heat them on a gridiron1 remove the skin1 and then set them on the table4 ,,chapter ,,vi4 ,,soups4 ,the delicate and proper blending of savors is the chief art of good soup-making4 ,be sure and skim the grease off the soup when it first boils1 or it will not become clear4 ,throw in a little salt to bring up the scum4 ,remove all the grease4 ,be sure and simmer softly1 and never let a soup boil hard4 ,put the meat into cold water1 and let it grow warm slowly4 ,this dissolves the gelatine1 allows the albumen to disengage1 and the scum to rise1 and diffuses the savory part of the meat4 ,but if the soup is over a hot fire the albumen coagulates and hardens the meat1 prevents the water from penetrating1 and the savory part from disengaging itself4 ,thus the broth will be without flavor1 and the meat tough4 ,allow about two tablespoonfuls of salt to four quarts of soup1 where there are many vegetables1 and one and a half where there are few4 ,be sure not to leave any fat floating on the surface4 ,a quart of water1 or a little less1 to a pound of meat is a good rule4 ,soup made of uncooked meat is as good the second day1 if heated to the boiling point4 ,if more water is needed1 use boiling hot water1 as cold or lukewarm spoils the soup4 ,it is thought that potato water is unhealthy2 and therefore do not boil potatoes in soup1 but boil elsewhere1 and add them when nearly cooked4 ,the water in which poultry1 or fresh meat is boiled should be saved for gravies1 or soup1 the next day4 ,if you do not need it1 give it to the poor4 ,keep the vessel covered tight in which you boil soup1 that the flavor be not lost4 ,never leave soup in metal pots1 as sometimes a family is thus poisoned4 ,thickened soups require more seasoning2 nearly double the quantity used for thin soups4 ,french ,vegetable ,soup4 ,take a leg of lamb1 of moderate size1 and four quarts water4 ,of potatoes1 carrots1 cabbage1 onions1 tomatoes1 and turnips take a tea-cup full of each1 chopped fine4 ,salt and black pepper to your taste4 ,wash the lamb1 and put it into the four quarts of cold water4 ,when the scum rises take it off carefully with a skimmer4 ,after having pared and chopped the vegetables1 put them into the soup4 ,carrots require the most boiling1 and should be put in first2 onions require the least boiling1 and are to be put in the last4 ,this soup requires about three hours to boil4 ,plain ,calf's ,head ,soup4 ,boil the head and feet in just water enough to cover them2 when tender take out the bones1 cut in small pieces1 and season with marjoram1 thyme1 cloves1 salt1 and pepper4 ,put all into a pot1 with the liquor1 and four spoonfuls of thin batter1 stew gently an hour1 then1 just as you take it up1 add two or three glasses of ,port wine1 and the yolks of eggs boiled hard4 ,an ,excellent ,simple ,mutton ,soup4 ,put a piece of the fore quarter of mutton into salted water1 enough to more than cover it1 and simmer it slowly two hours4 ,then peel a dozen turnips1 and six tomatoes1 and quarter them1 and boil them with the mutton till just tender enough to eat4 ,thicken the soup with pearl barley4 ,some add sliced tomatoes1 or the juice and rind of a lemon4 ,use half a tea-cup of rice if you have no pearl barley4 ,pea ,soup4 ,soak dry peas over night1 putting a quart of water to each quart of peas4 ,next morning boil them an hour in this water1 and ten minutes before the hour expires put in a teaspoonful of saleratus4 ,change them to fresh water1 put in a pound of salt pork1 and boil three or four hours1 till the peas are soft4 ,green peas need no soaking1 and must boil not more than an hour4 ,when taken up1 add butter4 ,portable ,soup4 ,boil down the meat to a thick jelly1 season it highly with salt1 spices1 and wine1 or brandy2 when cold1 cut it in square inches1 and dry them in the sun4 ,keep them in a tight tin vessel1 and when you use them put a quart of boiling water to one1 or two of the cakes1 which should be one inch square1 and the fourth of an inch thick4 ,vegetables can be added4 ,a ,rich ,mock ,turtle ,soup4 ,divide the lower from the upper part of the head1 and put the head in a gallon of water1 and boil till tender4 ,strain the liquor1 and let it stand till the next day1 and then take off the fat4 ,three quarters of an hour before serving it1 hang it over the fire and season it with pepper1 salt1 mace1 cloves1 and sweet herbs1 tied up in a small bag2 add half a pint of rich gravy4 ,darken it with fried sugar1 or browned flour2 add the juice of two lemons1 the yolks of eight eggs1 boiled hard1 and force meat balls4 ,just before taking up1 pour in half a pint of wine4 ,another ,dry ,pea ,soup4 ,soak the peas over night4 ,put a pound and a half of split peas into four quarts of water1 with roast beef1 or mutton bones1 and a ham bone1 or slices of ham4 ,add two heads of celery and two onions1 and stew slowly till the peas are soft4 ,then strain the peas through a coarse sieve1 and put them back and season to your taste with pepper and salt4 ,let it boil one hour longer4 ,when you have no celery use a teaspoonful of essence of celery1 or a spoonful of celery vinegar4 ,clam ,soup4 ,wash a peck of clams and boil them in a pint of water1 till those on the top open and they come out easily4 ,strain the liquor1 and add a quart of milk4 ,when it just boils thicken with two and a half spoonfuls of flour1 worked into three of butter1 with pepper1 mace1 and other spices to your taste4 ,it is better without spice4 ,oyster ,soup4 ,put a gallon of water to a knuckle of veal1 boil it to two quarts1 strain and add the juice of the oysters you are to use4 ,add pepper and salt to your taste4 ,fifteen minutes before taking it up1 put in the oysters4 ,ten minutes before taking up1 put in eight rolled crackers1 and after it stops boiling1 add half a pint of milk4 ,veal ,soup4 ,take the knuckle and put it into salted water1 enough to cover it1 and also put in a pound of ham4 ,when it is boiled very tender take up the meat1 and strain the soup1 and add a head of celery1 cut small1 one onion1 a turnip and carrot sliced1 four sliced tomatoes1 a dozen corns of pepper1 and salt to your taste4 ,thicken with three great spoonfuls of rice1 or vermicelli1 or a thin flour paste4 ,simmer it gently till all the vegetables are done4 ,almost any kind of meat can be made into soup1 by taking the broth1 and adding various kinds of seasoning and thickening2 such as tomatoes1 ochra1 vermicelli1 sweet herbs1 and vegetables1 and in such proportions as each one likes best4 ,the preceding kinds of soup will be a guide as to proportions4 ,macaroni ,soup 7,mrs4 ,f4's ,receipt74 ,take six pounds of beef1 and put it into four quarts of water1 with two onions1 one carrot1 one turnip1 and a head of celery4 ,boil it down three or four hours slowly1 till there is about two quarts of water1 and let it cool4 ,next day take off the grease1 without shaking the sediment1 and pour it off into the kettle1 half an hour before dinner 7leaving the sediment out71 and add salt to suit the taste1 a pint of macaroni1 broken into inch pieces1 and a tablespoonful and a half of tomato catsup4 ,southern ,gumbo 7,mrs4 ,l4's ,receipt74 ,this is a favorite dish at the ,south and ,west1 and is made in a variety of ways4 ,the following is a very fine receipt1 furnished by a lady1 who has had an extensive opportunity for selection4 ,fry one chicken1 when cut up1 to a light brown1 and also two slices of bacon4 ,pour on to them three quarts of boiling water4 ,add one onion and some sweet herbs1 tied in a rag4 ,simmer them gently three hours and a half4 ,strain off the liquor1 take off the fat1 and then put the ham and chicken1 cut into small pieces1 into the liquor4 ,add half a tea-cup of ochre1 cut up2 if dry1 the same quantity2 also half a tea-cup of rice4 ,boil all half an hour1 and just before serving add a glass of wine and a dozen oysters1 with their juice4 ,ochre is a fine vegetable1 especially for soups1 and is easily cultivated4 ,it is sliced and dried for soups in winter4 ,giblet ,soup4 ,take the feet1 neck1 pinions1 and giblets of two fowls1 and add a pound and a half of veal1 and a slice of lean ham4 ,pour on three quarts of cold water1 and boil gently till the meat is very soft4 ,strain off the liquor1 and1 when cold1 take off the fat4 ,cut the giblets and meat into half-inch pieces2 add a tablespoonful of flour with one of butter1 and some of the soup to thin it4 ,then put into the soup the butter and meat1 with some sweet herbs tied in a bag1 with salt to your taste4 ,boil it half an hour and it is done4 ,,chapter ,,vii4 ,,fish4 ,put fish into cold water to boil4 ,remove any mud taste by soaking in strong salt and water4 ,it is cooked enough when it easily cleaves from the bone1 and is injured by cooking longer4 ,put a napkin under1 to absorb dampness1 when boiled fish is laid on the dish4 ,to fry1 dip in egg and bread crumbs1 and use lard1 not butter4 ,garnish with parsley4 ,halibut is best cut in slices1 and fried1 or broiled4 ,bass are good every way4 ,black fish are best broiled or fried4 ,shad are best broiled1 and sprinkle them with salt some hours before broiling4 ,salt shad and mackerel must be soaked over night for broiling4 ,sturgeons are best fried2 the part near the tail is best for this4 ,directions for making ,chowder4 ,the best fish for chowder are haddock and striped bass4 ,cut the fish in pieces of an inch thick1 and two inches square4 ,take six or eight good-sized slices of salt pork1 and put in the bottom of an iron pot1 and fry them in the pot till crisped4 ,take out the pork1 leaving the fat4 ,chop the pork fine4 ,put in the pot a layer of fish1 a layer of split crackers1 some of the chopped pork1 black and red pepper1 and chopped onion1 then another layer of fish1 split crackers1 and seasoning4 ,this do till you have used your fish4 ,then just cover the fish with water1 and stew slowly till the fish is perfectly tender4 ,take out the fish1 and put it in the dish in which you mean to serve it2 set it to keep warm4 ,thicken the gravy with pounded cracker2 add1 if you like1 mushroom catsup and ,port wine4 ,boil the gravy up once1 and pour over the fish2 squeeze in the juice of a lemon1 and garnish with slices of lemon4 ,if not salt enough from the pork1 more must be added4 ,to ,fry ,fish4 ,fry some slices of salt pork1 say a slice for each pound1 and when brown take them up1 and add lard enough to cover the fish4 ,skim it well1 and have it hot1 then dip the fish in flour1 without salting it1 and fry a light brown4 ,then take the fish up1 and add to the gravy a little flour paste1 pepper1 salt2 also wine1 catsup1 and spices1 if you like4 ,put the fish and pork on a dish1 and1 after one boil1 pour this gravy over the whole4 ,fish are good dipped first in egg and then in ,indian meal1 or cracker crumbs and egg1 previous to frying4 ,to ,boil ,fish4 ,fill the fish with a stuffing of chopped salt pork1 and bread1 or bread and butter1 seasoned with salt and pepper1 and sew it up4 ,then sew it into a cloth1 or you cannot take it up well4 ,put it in cold water1 with water enough to cover it1 salted at the rate of a teaspoonful of salt to each pound of fish1 and about three tablespoonfuls of vinegar4 ,boil it slowly for twenty or thirty minutes1 or till the fin is easily drawn out4 ,serve with drawn butter and eggs1 with capers or nasturtions in it4 ,fish can be baked in the same way1 except sewing it up in a cloth4 ,instead of this1 cover it with egg and cracker1 or bread crumbs4 ,to ,broil ,fish4 ,salt fish must be soaked several hours before broiling4 ,rub suet on the bars of your gridiron1 then put the fish flesh side down 7some say skin side down1 as it saves the juices better71 and broil till nearly cooked through4 ,then lay a dish on it1 and turn the fish by inverting the gridiron over the dish4 ,broil slowly1 and never pile broiled fish one above another on the dish4 ,baked ,fish4 ,cod1 bass1 and shad are good for baking4 ,stuff them with a seasoning made of bread crumbs or crackers1 butter1 salt1 pepper1 and1 if you like1 spices4 ,put the fish in a bake-pan1 with a tea-cup of water1 and a bit of butter1 and bake from forty-five to sixty minutes4 ,cod ,sounds and ,tongues4 ,soak them four hours in blood-warm water1 then scrape off the skin1 cut them up1 and stew them in a little milk till tender4 ,just before taking up stir in butter1 and a little flour paste1 and scatter cold boiled eggs cut up over them4 ,to ,cook ,salt ,codfish4 ,soak the fish in a pailful of water all night4 ,then hang it in a good deal of water where it will be kept warm4 ,put one even great spoonful of saleratus in the water4 7,this last softens it as nothing else will do47 ,change the water an hour before dinner1 and hang it where it will get scalding hot4 ,it must not boil1 but only simmer4 ,take it up into a napkin1 so as to keep it dry and hot4 ,to ,cook ,cold ,codfish4 ,mash boiled potatoes1 mash the fish and mix with them1 adding some cream or milk1 and a little pepper1 make them into round cakes an inch thick1 and fry them in fresh lard4 ,to ,cook ,oysters4 ,oysters are best roasted in the shell1 convex side downward1 to hold the juices1 and cooked till they will open well4 ,they are good also cooked in a batter made by adding wheat flour to the juice till it is a batter1 and adding two eggs and a salt spoonful of salt4 ,fry in hot lard to a light brown4 ,lobsters4 ,these must never be cooked after they are dead4 ,put them alive into boiling water1 and boil them till the small joints come off easily4 ,scolloped ,oysters4 ,take the oysters from the liquor1 and place some at the bottom of the dish1 then grate some bread over them1 a little nutmeg1 pepper1 salt1 and cloves4 ,add another laying of oysters1 and the seasoning1 a little butter1 and a glass of wine4 ,cover the whole with grated bread1 and bake half an hour1 or perhaps a little more4 ,there will be liquor enough without adding any water or oyster broth4 ,pickled ,oysters4 ,after taking out the oysters1 to each quart of liquor put a teaspoonful of pepper1 two blades of mace1 three tablespoonfuls of white wine1 and four of vinegar1 also a tablespoonful of salt4 ,simmer the oysters in this five minutes1 then take them out and put in jars1 then boil the pickle1 skim it1 and pour it over them4 ,to ,crimp ,fresh ,fish4 ,cut in slices and lay them for three hours in salt and water1 and a glass of vinegar1 then fry or broil them4 ,to ,cook ,eels4 ,dress them1 lay them open flat1 rub them with salt and pepper1 cut them in short pieces1 and broil them4 ,small ones are best skinned and fried4 ,to ,cook ,scollops4 ,boil them1 take out the hearts 7which is the only part used71 dip them in flour and fry brown in lard1 or stew with butter1 pepper1 salt1 and a little water4 ,a ,good ,way of ,using ,cold ,fresh ,fish4 ,take cold cooked fish1 chop it with bread crumbs1 pepper1 salt1 and boiled salt pork1 or ham2 season with salt1 pepper1 catsup1 or wine4 ,mould into balls with egg and bread crumbs1 and fry in lard4 ,to ,cook ,clams4 ,thin-edged clams are the best ones4 ,roast them in a pan over a hot fire1 or in a hot oven1 placing them so as to save the juice4 ,when they open1 empty the juice into a sauce-pan1 and add the clams with butter1 pepper1 and very little salt4 ,to boil them1 put them in a pot with a very little water1 and so as to save their juices4 ,proceed as above1 and lay buttered toast in the dish when you take them up4 ,clams are good put into a batter and fried4 ,,chapter ,,viii4 ,,on ,,the ,,preparation ,,of ,,hashes1 ,,gravies1 ,,and ,,sauces4 ,there is nothing worse for the health1 or for the palate1 than a poor hash1 while a good hash is not only a favorite dish in most families1 but an essential article of economy and convenience4 ,for this reason1 a separate article is devoted to this subject4 ,the following are the ways in which hashes are spoilt4 ,the first is by cooking them4 ,meat1 when once cooked1 should only be heated4 ,if it is again stewed or fried1 it tends to make it hard and tough1 and diminishes its flavor4 ,the second is by frying the butter or gravy in which they are prepared4 ,it has been shown that this is very injurious to the healthfulness of food4 ,butter and oils may be melted without changing their nature1 but when cooked1 they become much more indigestible and injurious to weak stomachs4 ,the third mode of injuring hashes is by putting in flour in such ways that it is not properly cooked4 ,flour dredged on to hashes while they are cooking generally imparts the raw taste of dough4 ,the fourth mode is by putting in so much water as to make them vapid1 or else so much grease as to make them gross4 ,the fifth is by seasoning them with so little care1 that they either have very little savory taste1 or else are so hot with pepper and spice as to be unhealthy4 ,if a housekeeper will follow these directions1 or give them to a cook who will follow them exactly1 she will always have good and healthful hashes4 ,to prepare ,gravy for a ,cold ,beef ,hash1 or ,steak ,hash4 ,for a small dish for six persons1 put a tea-cup and a half of boiling water into a small sauce-pan1 and make a thin paste with a heaping teaspoonful of flour1 wet with a great spoonful of cold water4 ,stir it in1 and boil it three minutes4 ,then put in half a teaspoonful of black pepper and rather more salt1 and let it stand where it will be kept hot1 but not boiling1 till fifteen minutes before it is to be used4 ,then cut the beef into half-inch mouthfuls and take as many mouthfuls of cold boiled potato1 and half as many of cold turnip4 ,put these all together into a tin pan the size of a dining plate4 ,then stir in two great spoonfuls of butter into the gravy till melted1 and1 if you like tomato catsup1 add a great spoonful1 and pour it over the hash1 and cover it with a plate and let it heat on the stove1 or trivet1 ten minutes1 and then serve it4 ,if the hash is made without vegetables1 take only a tea-cup full of water1 and a teaspoonful of flour1 and a little less pepper and salt4 ,if you have the beef gravy of yesterday1 use it instead of butter1 and put in less pepper1 salt1 butter1 and water1 and only one spoonful of butter4 ,if tomatoes are liked1 peel and slice two large ones1 and add with the potatoes and turnips4 ,let a housekeeper try this1 and then vary it to her own taste1 or the taste of her family1 and then write the exact proportions for the use of all the future cooks of her family4 ,gravy for a ,mutton ,hash1 or ,venison ,hash4 ,for a dish for six persons1 take a tea-cup and a half of boiling water1 and slice fine one small onion 7say one an inch in diameter7 into it1 to give a slight flavor of onion1 and thus hide the strong mutton taste4 ,mix a thin paste made with a heaping teaspoonful of flour1 wet with a great spoonful of water1 stir it in1 and let it boil three minutes1 adding a half a teaspoonful of black pepper1 and rather more salt4 ,then set it where it will keep hot1 but not boil1 till wanted4 ,cut the mutton into half-inch mouthfuls1 leaving out most of the fat4 ,cut up the same number of mouthfuls of cold boiled potatoes1 and half as much cold boiled turnips1 and slice in two large peeled tomatoes1 or cold boiled parsnip1 or both4 ,mix them in a tin pan the size of a dining plate1 stir two great spoonfuls of butter into the gravy1 and1 if you like1 a great spoonful of tomato catsup1 and pour it on to the hash4 ,cover it with a plate1 and set it to heat ten minutes on the stove1 or on a trivet over coals4 ,if you do not put in vegetables1 take less water1 salt1 and pepper4 ,if you do not put in onion1 put in a wine-glass of currant1 plum1 or grape jelly1 or squeeze in some lemon juice when you add the butter1 and leave out the catsup1 or not1 as you like4 ,modify to suit your taste1 and then write the proportions exactly1 for all future cooks of your family4 ,to prepare a ,veal ,hash4 ,take a tea-cup of boiling water in a sauce-pan1 and mix in an even teaspoonful of flour wet with a spoonful of cold water1 and let it boil five minutes4 ,then add1 not quite half a teaspoonful of black pepper1 as much salt1 and two great spoonfuls of butter1 and set it where it will keep hot1 but not boil4 ,chop the veal very fine1 and mix with it1 while chopping1 half as much stale bread crumbs4 ,put it in a tin pan and pour the gravy on to it1 and let it heat on a stove or trivet ten minutes4 ,toast some bread and cut it into triangular pieces1 and lay it on the bottom of a dish4 ,spread the hash over1 and pour on the gravy4 ,cut slices of lemon to lay on the top and around the edge of the platter4 ,if you like a seasoning of sweet herbs with this hash1 the nicest way is to tie some in a rag and boil it in the water of the gravy when you first mix it4 ,common ,gravies4 ,pour out the drippings of the tin roaster through a gravy strainer1 into a pan1 and set it away till cold4 ,next day1 scrape the sediment from the bottom and then use it to make gravy in place of butter1 for hashes4 ,mutton drippings must never be used for cooking4 ,it is not fashionable to have gravy made for roast beef or mutton1 as the juice of the meat is preferred1 which1 on the plate1 is mixed with catsup or whatever is preferred4 ,gravies for poultry are made as directed in the article on roasting meats4 ,drawn butter is the foundation of most common gravies1 and is to be prepared in either of the two ways described below4 ,drawn ,butter1 or ,melted ,butter4 ,rub in two teaspoonfuls of flour into a quarter of a pound of butter4 ,add five tablespoonfuls of cold water4 ,set it into boiling water and let it melt1 and heat until it begins to simmer1 and it is done4 ,never simmer it on coals1 as it fries the oil and spoils it4 ,be careful not to have the flour in lumps4 ,if it is to be used with fish1 put in chopped eggs and nasturtions1 or capers4 ,if used with boiled fowl1 put in oysters while it is simmering1 and let them heat through4 ,another ,mode of preparing ,drawn ,butter4 ,make three teaspoonfuls of flour into a thin batter1 and stir it into a tea-cup of boiling water in a sauce-pan1 and let it boil five minutes4 ,then take it off1 and cut up a quarter of a pound of butter into pieces1 and put in and keep it hot till it is melted4 ,this is the easiest way1 and if it is for very rich cooking more butter may be added4 ,drawn ,meat ,gravies1 or ,brown ,gravies4 ,put into a sauce-pan fresh meat cut in small pieces1 seasoned with salt and pepper and a bit of butter1 and heat it half an hour1 till brown1 stirring so that it shall not stick4 ,pour on boiling water1 a pint for each pound--simmer three hours and skim it well4 ,settle and strain it1 and set it aside to use4 ,thicken1 when you need it1 with brown flour1 a teaspoonful to a half pint4 ,a ,nice ,article to use for ,gravy1 or ,soup4 ,take butter the size of an egg1 add a tablespoonful of sugar1 put it in a skillet1 and stir it till a dark brown1 then dredge in flour1 and use it to darken gravy or soup4 ,burnt ,butter for ,fish1 or ,eggs4 ,heat two ounces of butter in a frying-pan1 till a dark brown1 then add a tablespoonful of vinegar1 half a teaspoonful of salt1 and half a dozen shakes from the pepper box4 ,sauce for ,salad1 or ,fish4 ,take the yolk of two eggs boiled hard1 mash them with a mustard spoonful of mustard1 a little black pepper1 a little salt1 three tablespoonfuls of salad oil1 and three of vinegar4 ,a tablespoonful of catsup would improve it for many4 ,wine ,sauce for ,mutton1 or ,venison4 ,take half a pint of the liquor in which the meat was cooked1 and when boiling1 put in pepper1 salt1 currant jelly1 and wine to your taste2 add about a teaspoonful of scorched flour1 mixed with a little water4 ,oyster ,sauce4 ,take a pint of oyster juice1 add a little salt and pepper1 and a stick of mace1 boil it five minutes1 and then add two teaspoonfuls of flour1 wet up in half a tea-cup of milk4 ,let this boil two minutes1 then put in the oysters and a bit of butter the size of an egg2 in two minutes take them up4 ,lobster ,sauce4 ,mix in six tablespoonfuls of vinegar1 the yolks of two boiled eggs1 some of the lobster spawn1 a mustard spoonful of mustard1 two tablespoonfuls of salad oil or melted butter1 and a little salt and pepper4 ,apple ,sauce4 ,boil peeled and quartered tart apples1 and put in butter and sugar to your taste4 ,if boiled in cider with quinces1 it will keep a long time4 ,the fresh-made is best4 ,celery ,sauce for ,boiled ,fowls4 ,take four or five celery heads1 and cut up all but the green tops into small pieces1 and boil it in half a pint of water till tender4 ,mix two teaspoonfuls of flour with a little milk and put in1 with a salt spoonful of salt1 and butter the size of an egg4 ,when it boils1 take it up4 ,celery ,vinegar4 ,this is fine to keep in the castor stand4 ,pound two gills of celery seed1 and add sharp vinegar4 ,shake every day for a week or two4 ,the flavor of sweet herbs and sage can be obtained by pouring vinegar on to them1 and for three successive days taking them out1 and putting in a fresh supply of herbs4 ,it must be kept corked and sealed4 ,essence of ,celery1 to flavor ,soup4 ,bruise celery seed1 and steep it in brandy for a fortnight4 ,an ounce to half a pint of brandy is enough4 ,half a teaspoonful will flavor soup4 ,herb ,spirit4 ,it is convenient sometimes to use herb spirit instead of the herbs4 ,it is made thus4 ,take all the sweet herbs1 as thyme1 marjoram1 sweet basil1 and summer savory1 dry1 pound1 sift1 and steep in brandy for a fortnight2 an ounce to half a pint4 ,soup ,powder4 ,the following is a very convenient article for soups4 ,dry1 pound1 and sift the following ingredients together4 ,take one ounce each1 of lemon1 thyme1 basil1 sweet marjoram1 summer savory1 and dried lemon peel1 with two ounces of dried parsley1 and a few dried celery seeds4 ,bottle it tight4 ,horseradish can be sliced thin1 dried and pounded1 and kept in a bottle for use4 ,mushrooms can be dried in a moderately warm oven1 then powdered with a little mace and pepper1 and kept to season soup or sauces4 ,soy4 ,one pound of salt1 two pounds of sugar1 fried half an hour over a slow fire1 then add three pints of boiling water1 half a pint of essence of anchovies1 a dozen cloves1 and some sweet herbs4 ,boil till the salt dissolves1 then strain and bottle it4 ,tomato ,catsup4 ,pour boiling water on the tomatoes1 let them stand until you can rub off the skin1 then cover them with salt1 and let them stand twenty-four hours4 ,then strain them1 and to two quarts put three ounces of cloves1 two ounces of pepper1 two nutmegs4 ,boil half an hour1 then add a pint of wine4 ,mushroom ,catsup4 ,put the mushrooms in layers1 with salt sprinkled over each layer1 and let them stand four days4 ,then mash them fine1 and to every quart add two-thirds of a teaspoonful of black pepper1 and boil it in a stone jar set in boiling water two hours4 ,strain it without squeezing1 boil the liquor1 let it stand to cool and settle1 then bottle1 cork1 and seal it1 and set it in a cool place4 ,walnut ,catsup4 ,bruise ten dozen young walnuts1 add a quart of vinegar1 and three-fourths of a pound of fine salt4 ,let them stand two weeks1 stirring every day4 ,strain off the liquor1 and add half an ounce of black pepper whole1 thirty cloves1 half an ounce of bruised nutmeg1 half an ounce of ginger1 and four sticks of mace4 ,boil the whole an hour1 then strain and bottle tight4 ,,chapter ,,ix4 ,,vegetables4 ,potatoes4 ,the great art of cooking potatoes is1 to take them up as soon as they are done4 ,of course it is important to begin to cook them at the proper time4 ,when boiled1 baked1 fried1 or steamed1 they are rendered watery by continuing to cook them after they reach the proper point4 ,for this reason1 potatoes1 to bake or boil1 should be selected so as to have them nearly the same size4 ,begin with the largest first1 and continue to select the largest till all are gone4 ,be careful that the water does not stop boiling1 as thus the potatoes will be watery4 ,never boil them very hard1 as it breaks them4 ,boiled ,potatoes4 ,wash1 but do not cut them4 ,put them in boiling water1 having only a small quantity more than enough to cover them4 ,put salt in1 say a great spoonful to half a pailful of potatoes4 ,boil them moderately2 when nearly done1 let them simmer slowly1 and when cooked 7as is discovered1 not by their cracking1 but by a fork7 pour off the water1 and let them stand till dry4 ,medium-sized potatoes1 when young1 will cook in from twenty to thirty minutes2 when old1 it requires double the time4 ,when peeled they boil fifteen minutes quicker4 ,old potatoes1 in the spring1 are improved by soaking in water all night4 ,other ,modes of ,cooking ,potatoes4 ,after boiling and peeling them1 divide them and lay them on a gridiron to brown4 ,or when cold1 the day after boiling1 cut them in slices1 and cook them on a griddle1 with just enough lard to make them brown1 or you can brown them on a gridiron4 ,another pretty mode for a fancy dish is1 to peel large potatoes and then cut them round and round in shavings1 as you pare an apple4 ,fry them with clean sweet lard in a frying-pan1 till brown1 stirring them to brown alike1 drain them on a sieve1 and after sprinkling a little fine salt over them1 place them on the table4 ,another tasteful mode is1 after boiling and peeling them1 to flour them1 then dip them in the yolk of an egg1 and roll them in fine bread crumbs4 ,then fry them till brown and they look very handsomely1 and are excellent to the taste4 ,fry them without this preparation and they are very nice4 ,when potatoes become old1 mash them fine1 season with salt and butter1 and a little cream or milk1 place them in a dish1 smoothing and shaping the top handsomely1 and making checks with a knife2 then brown them in a stove1 or range-oven1 and they are excellent4 ,these can also be made into balls1 dipped in egg and crumbs1 and fried as directed above1 and they look very handsomely4 ,potatoes1 when roasted1 should be very carefully washed and rinsed1 and then roasted in a ,dutch oven1 or stove oven4 ,notice1 lest they be put in too soon1 and thus be made watery by cooking too long4 ,the following is a very nice way of preparing potatoes for breakfast4 ,peel them1 and cut them in very thin slices into a very little boiling water1 so little that it will be evaporated when they are cooked4 ,at this point1 add salt to your taste1 some cream1 or if you have not cream put in a very little milk and a bit of butter4 ,a little practice will make this a very favorite dish in any family4 ,the art is1 to cook the potatoes with very little water1 so that it will be evaporated at the time the potatoes are done4 ,they must be stirred while cooking occasionally4 ,another mode is1 to mash the potatoes and add salt1 butter1 and a little cream1 and set them away4 ,then cut them in slices1 and fry for breakfast4 ,many think the following the best way of boiling potatoes4 ,peel them1 and soak in cold water two hours4 ,boil in just enough water to cover them4 ,when about done1 pour off the water1 and let them steam five minutes uncovered4 ,turnips4 ,boil turnips in a vessel by themselves4 ,try them with a fork1 and if sweet and good1 send them to the table when taken up4 ,if watery1 mash them1 wring them in a cloth1 and add salt and butter1 and if the sweetness is gone1 add a little white sugar1 and they will be as good as new4 ,boil them in a good deal of water1 with salt in it4 ,if they boil too long1 they lose their sweetness and become bitter4 ,an hour is the medium time required4 ,asparagus4 ,keep it cool and moist on the cellar bottom till wanted4 ,throw it into cold water1 cut off all that is tough1 tie it in small bundles1 salt the water when boiling1 and then put them in and let them boil from fifteen to twenty-five minutes4 ,when done1 take it up with a skimmer1 lay it on buttered toast1 and put butter on to it4 ,drain it well on the skimmer before putting it on the toast1 or it will spoil the dish4 ,beets4 ,beets must not be cut1 as this makes them lose their sweetness4 ,salt the water1 and boil them in summer an hour1 and in winter three hours4 ,parsnips and ,carrots4 ,parsnips and carrots must be split1 or else the outside is done too much before the inside is cooked sufficiently4 ,salt the water1 and boil them when young half an hour1 and two hours when old4 ,boil enough to have some to slice and fry for the next day's dinner or breakfast1 as they are much the best cooked in this way4 ,onions4 ,select the white kind1 peel them and put them in boiling milk1 a little salted1 and boil them from half to three quarters of an hour4 ,when taken up1 drain in a colander1 pour a little melted butter over them1 or put on cold butter4 ,jerusalem ,artichokes4 ,scrape them1 and put them in boiling salted water4 ,boil large ones about two hours1 then take them up and butter them4 ,squashes4 ,summer squashes boil whole1 when very young4 ,when older1 quarter them1 and take out the seeds4 ,put them into boiling salted water2 when done1 squeeze out the water by wringing in a cloth1 and add butter and salt to your taste4 ,the neck part of the winter squash is the best2 cut it into slices1 peel it1 boil it in salted water till tender1 then drain off the water1 and serve it without mashing1 or1 if preferred1 wring it and season with butter and salt4 ,what is left over is excellent fried for next day's breakfast or dinner4 ,it must be in slices1 and not mashed4 ,save the water in which they are boiled1 to make yeast or brown bread1 for which it is excellent4 ,cabbage and ,cauliflowers4 ,take off the outer leaves of a cabbage1 cut the stalky part in quarters1 down to the centre1 put it in boiling salted water1 and boil them from half an hour to an hour4 ,cabbages1 like turnips1 must have a good deal of water1 or they will taste strong4 ,for cauliflowers1 cut off all the leaves but the small ones mixed with the head1 and boil in salted water till it is tender4 ,some wrap some of the large leaves around the head1 and tie them on1 and when cooked throw aside the leaves4 ,drain the cauliflower with a skimmer and eat it with drawn butter4 99 99 99 99 99 ,most vegetables must be put in water only sufficient to cover them1 allowing a little more for evaporation4 ,strong vegetables like turnips1 cabbage1 and some of the greens1 require a good deal of water4 ,peas4 ,peas1 to be good1 must be fresh from the vines4 ,throw them into boiling salted water1 and cook them from fifteen to thirty minutes1 according to their age4 ,when old1 they are improved by putting a very little saleratus into the water1 say a quarter of a teaspoonful to half a peck of shelled peas4 ,sweet ,corn4 ,if it is to be boiled on the cob1 put it in salted boiling water1 and let it cook from twenty minutes to three quarters of an hour after it begins to boil1 according to the age of the corn4 ,succatosh4 ,if you wish to make succatosh1 boil the beans from half to three quarters of an hour1 in water a little salt1 meantime cutting off the corn and throwing the cobs to boil with the beans4 ,take care not to cut too close to the cob1 as it imparts a bad taste4 ,when the beans have boiled the time above mentioned1 take out the cobs1 and add the corn1 and let the whole boil from fifteen to twenty minutes1 for young corn1 and longer for older corn4 ,make the proportions two-thirds corn and one-third beans4 ,where you have a mess amounting to two quarts of corn and one quart of beans1 take two tablespoonfuls of flour1 wet it into a thin paste1 and stir it into the succatosh1 and let it boil up for five minutes4 ,then lay some butter in a dish1 take it up into it1 and add more salt if need be4 ,beans4 ,throw them into salted boiling water1 and cook them from an hour to an hour and a half1 according to the age4 ,a little saleratus improves them when old2 a piece as big as a pea will do4 ,if you put in too much1 the skins will slip off4 ,egg ,plant4 ,boil them in a good deal of water a few minutes1 to get out the bitter taste1 then cut them in slices1 and sprinkle a little salt on them4 ,then fry them brown in lard or butter4 ,if they are fried on a griddle1 with only butter enough to keep them from sticking1 they are better than when more butter is used4 ,baked ,beans4 ,pick over the beans the night before1 and put them in warm water to soak1 where they will be kept warm all night4 ,next morning pour off the water1 and pour on boiling water1 and let them stand and simmer till the beans are soft1 and putting in with them a nice piece of pork1 the skin gashed4 ,put them into the deep dish in which they are to bake1 having water just enough to cover them4 ,bury the pork in the middle1 so that the top will be even with the surface4 ,all the garden beans are better for baking than the common field bean4 ,they must bake in a moderately hot oven from two to three hours4 ,tomatoes4 ,pour on scalding water1 and let them remain in it five minutes1 to loosen the skins4 ,peel them1 and put them in a stew-pan with a little salt and butter1 and let them stew half an hour1 and then pour them on to buttered toast4 ,another ,way4--,peel them1 put them in a deep dish1 put salt and pepper1 and a little butter over them1 then make a layer of bread crumbs1 or pounded crackers1 then make another layer of tomatoes1 and over these another layer of crumbs1 till the dish is filled4 ,the top layer must be crumbs4 ,some persons put nutmeg and sugar with the other seasoning4 ,bake three quarters of an hour1 or more1 according to the size4 ,another ,way4--,peel them1 put them in a stew-pan with some salt1 boil them nearly half an hour1 then put into them three or four beaten eggs1 and more salt if needed1 and very little pepper4 ,many would add a few small slices of onion4 ,most who have tried this last are very fond of it4 ,greens4 ,beet tops1 turnip tops1 spinach1 cabbage sprouts1 dandelions1 cowslips1 all these boil in salted water till they are tender1 then drain in a colander1 pressing hard4 ,chop them a little1 and warm them in a sauce-pan1 with a little butter4 ,lay them on buttered toast1 and if you like1 garnish them with hard-boiled egg1 cut in slices4 ,if not fresh1 soak them half an hour in salt and water4 ,cucumbers4 ,the chief art of preparing cucumbers consists in making them cool and crisp4 ,this is done by putting them in cold water for half an hour1 and then cut them in thin slices into cold water4 ,then drain them in a colander1 and season them with pepper1 salt1 and vinegar4 ,cucumbers are very nice cooked in this way4 ,peel and cut them into quarters1 take out the seeds1 and boil them like asparagus4 ,put them on to buttered toast1 and put a little butter over them4 ,macaroni4 ,mix a pint of milk1 and a pint of water1 and a teaspoonful of salt2 put in two ounces of macaroni1 and boil till the liquor is wasted and the macaroni tender4 ,put on butter1 or pour over some gravy4 ,cut the macaroni in pieces of three or four inches1 in order to help it out more conveniently4 ,another ,way4 ,simmer it in thin gravy2 when tender lay it in a dish1 and grate on it old cheese1 and over that grated bread4 ,pour over it melted butter1 and set in a ,dutch oven till of a brown color4 ,to ,cook ,hominy4 ,wash in several waters1 and boil it five hours1 allowing two quarts of water1 and half a teaspoonful of salt1 to every quart of hominy4 ,drain it through a colander1 and add butter and salt1 if needed4 ,the small-grained requires less water and time4 ,macaroni ,pudding1 to eat with ,meat4 ,simmer a quarter of a pound of macaroni in plenty of water1 until it is tender4 ,strain off the water1 and add a pint of milk or cream1 an ounce of grated cheese1 and a teaspoonful of salt4 ,mix well together1 and strew over the top two ounces of grated cheese and crumbs of bread4 ,brown it well1 in baking1 on the top4 ,it will bake in a quick oven in half an hour4 ,it is appropriate to be eaten with boiled ham1 or forms a course by itself1 after meat4 ,salad4 ,salad1 to be in perfection1 should be fresh gathered1 and put into salted cold water1 which will remove all insects4 ,let them stand half an hour1 and then drain them thoroughly4 ,mode of ,dressing ,salad4 ,take the yolks of one or two eggs boiled hard1 mash them fine1 mix with them pepper1 salt1 mustard1 oil1 and vinegar to your taste4 ,then cut up the salad1 and mix it with this preparation4 ,this is usually done at table4 ,mushroom4 ,cut off the lower part of the stem1 peel them1 and put them in a sauce-pan1 with just water enough to prevent their burning at the bottom1 put in a little salt1 and shake them occasionally while cooking1 to prevent burning4 ,when tender1 add butter1 salt1 and pepper to your taste1 and wine and spice1 if you like them4 ,serve them on buttered toast4 ,celeriac4 ,this is very good1 and but little known4 ,it resembles celery in flavor1 and is much more easily cultivated4 ,scrape and cut the roots in slices4 ,boil them very tender1 drain off the water1 add a little salt1 and turn in just milk enough to cover them4 ,then take them up and add a little butter4 ,salsify1 or ,vegetable ,oyster4 ,boil it till tender1 then pour off the water1 and add a little milk1 and a little salt and butter4 ,another ,way4--,parboil it1 scraping off the outside1 cut it in slices1 dip it into beaten egg and fine bread crumbs1 and fry it in lard4 ,another ,way4--,make a batter of wheat flour1 milk and eggs1 and a little salt4 ,cut the salsify in slices2 after it is boiled tender1 put it in the batter1 and drop this mixture into hot fat by the spoonful4 ,cook them a light brown4 ,southern ,mode of ,cooking ,rice4 ,pick over the rice1 and wash it in cold water4 ,to a pint of rice1 put three quarts of boiling water1 and half a teaspoonful of salt4 ,boil it just seventeen minutes from the time it fairly begins to boil4 ,then turn off all the water1 and set it over a moderate fire1 with the lid off1 to steam fifteen minutes4 ,great care must be taken to be accurate4 ,the rice water poured off is good to stiffen muslins4 ,common ,mode of ,cooking ,rice4 ,to a pint of clean rice1 put three quarts of cold water1 and a teaspoonful of salt4 ,boil it fifteen or twenty minutes1 then pour off the water1 add milk and some cream1 and let it boil a few minutes longer4 ,it should not be so soft as to lose its form4 ,in case you wish to fry it next morning1 boil it longer in the water1 and omit the milk1 or not1 as you please4 ,it is always a good plan to boil a good deal1 so as to have it next day for griddle cakes1 or to cut in slices and fry4 ,best ,mode of ,cooking ,tomatoes4 ,this vegetable is much improved by cooking a long time4 ,immediately after breakfast1 begin by boiling two onions4 ,if they are not liked1 omit this part2 but it is best to make the trial1 as some can eat this1 who cannot take onions any other way comfortably4 ,pour boiling water over a dozen large tomatoes1 and peel them4 ,cut them into a stew-pan2 add a tea-cup and a half of bread crumbs1 a teaspoonful of black pepper1 a tablespoonful of salt1 four tablespoonfuls of butter1 and also the cooked onion4 ,set them where they will stew very slowly all the forenoon1 the longer the better4 ,fifteen minutes before serving them1 beat up six eggs1 and add1 and give them a good boil1 stirring all the time4 7,indiana ,receipt47 ,sweet ,potatoes4 ,the best way to cook sweet potatoes is to bake them with their skins on4 ,when boiled1 the largest should be put in first1 so as to have all cook alike4 ,drain them and dry them1 then peel them4 ,they are excellent sliced and fried for breakfast next day2 much better than at first4 ,artichokes4 ,boil them till tender1 drain them1 and serve them with melted butter4 ,stewed ,egg ,plant4 ,take the purple kind1 stew till soft1 take off the skin1 mash it with butter and sweet herbs1 grate bread over the top1 and bake it till brown4 ,,chapter ,x4 ,,ovens1 ,,yeast1 ,,bread1 ,,and ,,biscuit4 ,on ,constructing and ,heating an ,oven4 ,the best ovens are usually made thus4 ,after the arch is formed1 four or five bushels of ashes are spread over it1 and then a covering of charcoal over that1 then another layer of bricks over all4 ,the use of this is1 that the ashes become heated1 and the charcoal being a non-conductor1 the heat is retained much longer4 ,in such an oven1 cake and pies can be baked after the bread is taken out1 and then custards after them4 ,sometimes four bakings are done in succession4 ,the first time an oven is used1 it should be heated the day previous for half a day1 and the oven lid kept up after the fire is out1 till heated for baking4 ,as there is so little discretion to be found in those who heat ovens1 the housekeeper will save much trouble and mortification by this arrangement4 ,have oven wood prepared of sticks of equal size and length4 ,find1 by trial1 how many are required to heat the oven1 and then require that just that number be used1 and no more4 ,the fire must be made the back side of the oven1 and the oven must be heated so hot as to allow it to be closed fifteen minutes after clearing1 before the heat is reduced enough to use it4 ,this is called soaking4 ,if it is burnt down entirely to ashes1 the oven may be used as soon as cleared4 ,how to know when an ,oven is at the right ,heat4 ,an experienced cook will know without rules4 ,for a novice1 the following rules are of some use in determining4 ,if the black spots in the oven are not burnt off1 it is not hot1 as the bricks must all look red4 ,if you sprinkle flour on the bottom1 and it burns quickly1 it is too hot4 ,if you cannot hold your hand in longer than to count twenty moderately1 it is hot enough4 ,if you can count thirty moderately1 it is not hot enough for bread4 ,these last are not very accurate tests1 as the power to bear heat is so diverse in different persons2 but they are as good rules as can be given1 where there has been no experience4 ,how to know when ,bread is ,sour1 or ,heavy4 ,if the bread is sour1 on opening it quick and deeply with your fingers1 and applying the nose to the opening1 a tingling and sour odor escapes4 ,this is remedied by taking a teaspoonful of saleratus1 for every four quarts of flour1 very thoroughly dissolved in hot water1 which is to be put in a hole made in the middle1 and very thoroughly kneaded in1 or there will be yellow streaks4 ,if the bread is light and not sour1 it will1 on opening it deep and suddenly1 send forth a pungent and brisk1 but not a sour odor1 and it will look full of holes1 like sponge4 ,some may mistake the smell of light bread for that of sour bread1 but a little practice will show the difference very plainly4 ,if the bread is light before the oven is ready1 knead it a little without adding flour1 and set it in a cool place4 ,if it rises too much1 it loses all sweetness1 and nothing but care and experience will prevent this4 ,the best of flour will not make sweet bread1 if it is allowed to rise too much1 even when no sourness is induced4 ,how to treat ,bread when taken from the ,oven4 ,never set it flat on a table1 as it sweats the bottom1 and acquires a bad taste from the table4 ,always take it out of the tins1 and set it up end way1 leaning against something4 ,if it has a thick1 hard crust1 wrap it in a cloth wrung out of cold water4 ,keep it in a tin box1 in a cool place1 where it will not freeze4 ,yeast4 ,the article in which yeast is kept must1 when new yeast is made1 or fresh yeast bought1 be scalded and emptied1 and then have a salt spoonful of saleratus put in1 and be rinsed out again with warm water4 ,if it is glass1 rinsing twice with warm water will answer4 ,junk bottles are best for holding yeast1 because they can be corked tight1 and easily cleansed4 ,potato ,yeast4 ,by those who use potato yeast1 it is regarded as much the best1 as it raises bread quicker than common home-brewed yeast1 and1 best of all1 never imparts the sharp1 disagreeable yeast taste to bread or cake1 often given by hop yeast4 ,mash half a dozen peeled boiled potatoes1 and mix in a handful of wheat flour1 and two teaspoonfuls of salt1 and after putting it through a colander1 add hot water till it is a batter4 ,when blood warm1 put in half a tea-cup of distillery yeast1 or twice as much potato1 or other home-brewed4 ,when raised1 keep it corked tight1 and make it new very often in hot weather4 ,it can easily be made when potatoes are boiled for dinner4 ,home-made ,yeast1 which will keep ,good a ,month4 ,four quarts of water1 two handfuls of hops1 eight peeled potatoes1 sliced1 all boiled soft1 mixed and strained through a sieve4 ,to this1 add a batter1 made one-third of ,indian1 and two-thirds of rye1 in a pint of cold water1 and then boil the whole ten minutes4 ,when cool as new milk1 add a tea-cup of molasses1 a tablespoonful of ginger1 and a tea-cup of distillery yeast1 or twice as much home-brewed4 ,home-brewed ,yeast more easily made4 ,boil a handful of hops half an hour in three pints of water4 ,pour half of it1 boiling hot1 through a sieve1 on to nine spoonfuls of flour1 mix1 and then add the rest of the hop water4 ,add a spoonful of salt1 half a cup of molasses1 and when blood warm1 a cup of yeast4 ,hard ,yeast4 ,this often is very convenient1 especially for hot weather1 when it is difficult to keep yeast4 ,take some of the best yeast you can make1 and thicken it with ,indian meal1 and if you have rye1 add a little to make it adhere better4 ,make it into cakes an inch thick1 and three inches by two in size1 and dry it in a drying wind1 but not it the sun4 ,keep it tied in a bag1 in a dry1 cool place1 where it will not freeze4 ,one of these cakes is enough for four quarts of flour4 ,when you wish to use it1 put it to soak in milk or water for several hours1 and then use it like other yeast4 ,rubs1 or ,flour ,hard ,yeast4 ,this is better than hard yeast made with ,indian4 ,take two quarts of best home-brewed yeast1 and a tablespoonful of salt1 and mix in wheat flour1 so that it will be in hard lumps4 ,set it in a dry1 warm place 7but not in the sun7 till quite dry4 ,then leave out the fine parts to use the next baking1 and put up the lumps in a bag1 and hang it in a dry place4 ,in using this yeast1 take a pint of the rubs for six quarts of flour1 and let it soak from noon till night4 ,then wet up the bread to bake next day4 ,brewer's and distillery yeast cannot be trusted to make hard yeast4 ,home-brewed is the best1 and some housekeepers say1 the only yeast for this purpose4 ,milk ,yeast4 ,one pint of new milk1 and one teaspoonful of fine salt4 ,one large spoonful of flour4 ,mix1 and keep it blood warm an hour4 ,use twice as much as the common yeast4 ,bread soon spoils made of this4 ,wheat ,bread of ,distillery1 or ,brewer's ,yeast4 ,take eight quarts of flour1 and two of milk1 a tablespoonful of salt1 a gill and a half of distillery yeast1 and sometimes rather more1 if not first rate4 ,take double the quantity of home-brewed yeast4 ,sift the flour1 then make an opening in the middle1 pour in a part of the wetting1 and put in the salt4 ,then mix in a good part of the flour4 ,then pour in the yeast1 and mix it well1 then add the rest of the wetting1 using up the flour so as to make a stiff dough4 ,knead it half an hour1 till it cleaves clean from the hand4 ,this cannot be wet over night1 as1 if the yeast is good1 it will rise in one or two hours4 ,some persons like bread best wet with water1 but most very much prefer bread wet with milk4 ,if you have skimmed milk1 warm it with a small bit of butter1 and it is nearly as good as new milk4 ,you need about a quart of wetting to four quarts of flour4 ,each quart of flour makes a common-sized loaf4 ,wheat ,bread of ,home-brewed ,yeast4 ,sift eight quarts of flour into the kneading tray1 make a deep hole in the middle1 pour into it a pint of yeast1 mixed with a pint of lukewarm water1 and then work up this with the surrounding flour1 till it makes a thick batter4 ,then scatter a handful of flour over this batter1 lay a warm cloth over the whole1 and set it in a warm place4 ,this is called sponge4 ,when the sponge is risen so as to make cracks in the flour over it 7which will be in from three to five hours71 then scatter over it two tablespoonfuls of salt1 and put in about two quarts of wetting1 warm1 but not hot enough to scald the yeast1 and sufficient to wet it4 ,be careful not to put in too much of the wetting at once4 ,knead the whole thoroughly for as much as half an hour1 then form it into a round mass1 scatter a little flour over it1 cover it1 and set it to rise in a warm place4 ,it usually will take about one quart of wetting to four quarts of flour4 ,in winter1 it is best to put the bread in sponge over night1 when it must be kept warm all night4 ,in summer it can be put in sponge early in the morning1 for if made over night1 it would become sour4 ,baker's ,bread4 ,take a gill of distillery yeast1 or twice as much fresh home-brewed yeast1 add a quart of warm 7not hot7 water1 and flour enough to make a thin batter1 and let it rise in a warm place all night4 ,this is the sponge4 ,next day1 put seven quarts of sifted flour into the kneading tray1 make a hole in the centre1 and pour in the sponge4 ,then dissolve a bit of volatile salts1 and a bit of alum1 each the size of a hickory-nut1 and finely powdered1 in a little cold water1 and add it1 with a heaping tablespoonful of salt1 to the sponge1 and also a quart more of blood-warm water4 ,work up the flour and wetting to a dough1 knead it well1 divide it into three or four loaves1 prick it with a fork1 put it in buttered pans1 and let it rise one hour1 and then bake it about an hour4 ,add more flour1 or more water1 as you find the dough too stiff1 or too soft4 ,a teaspoonful of saleratus can be used instead of the volatile salts and alum1 but it is not so good4 ,wheat ,bread of ,potato ,yeast4 ,this is made like bread made with home-brewed yeast1 except that you may put in almost any quantity of the potato yeast without injury4 ,those who use potato yeast like it much better than any other4 ,the only objection to it is1 that in summer it must be made often1 as it will not keep sweet long4 ,but it is very easily renewed4 ,the chief advantage is1 that it rises quick1 and never gives the sharp and peculiar taste so often imparted to bread and cake by all yeast made with hops4 ,potato ,bread4 ,rub a dozen peeled and boiled potatoes through a very coarse sieve1 and mix with them twice the quantity of flour1 mixing very thoroughly4 ,put in a coffee-cup full of home-brewed1 or of potato yeast1 or half as much of distillery yeast1 also a teaspoonful of salt4 ,add whatever water may be needed to make a dough as stiff as for common flour bread4 ,an ounce or two of butter rubbed into the flour1 and an egg beat and put into the yeast1 and you can have fine rolls1 or warm cakes for breakfast4 ,this kind of bread is very moist1 and keeps well4 ,cream ,tartar ,bread4 ,three pints of dried flour1 measured after sifting4 ,two cups of milk4 ,half a teaspoonful of salt4 ,one teaspoonful of soda 7,super ,carbonate74 ,two teaspoonfuls of cream tartar4 ,dissolve the soda in half a tea-cup of hot water1 and put it with the salt into the milk4 ,mix the cream tartar very thoroughly in the flour3 the whole success depends on this4 ,just as you are ready to bake1 pour in the milk1 knead it up sufficiently to mix it well1 and then put it in the oven as quick as possible4 ,add either more flour or more wetting1 if needed1 to make dough to mould4 ,work in half a cup of butter after it is wet1 and it makes good short biscuit4 ,eastern ,brown ,bread4 ,one quart of rye4 ,two quarts of ,indian meal3 if fresh and sweet1 do not scald it2 if not1 scald it4 ,half a tea-cup of molasses4 ,two teaspoonfuls of salt4 ,one teaspoonful of saleratus4 ,a tea-cup of home-brewed yeast1 or half as much distillery yeast4 ,make it as stiff as can be stirred with a spoon with warm water4 ,let it rise from night till morning4 ,then put it in a large deep pan1 and smooth the top with the hand dipped in cold water1 and let it stand a while4 ,bake five or six hours4 ,if put in late in the day1 let it remain all night in the oven4 ,rye ,bread4 ,a quart of water1 and as much milk4 ,two teaspoonfuls of salt1 and a tea-cup of ,indian meal4 ,a tea-cup full of home-brewed yeast1 or half as much distillery yeast4 ,make it as stiff as wheat bread1 with rye flour4 ,rice ,bread4--,no4 #a4 ,one pint of rice1 boiled till soft4 ,two quarts of rice flour1 or wheat flour4 ,a teaspoonful of salt4 ,a tea-cup of home-brewed1 or half as much distillery yeast4 ,milk to make it so as to mould like wheat bread4 ,rice ,bread4--,no4 #b4 ,three half pints of ground rice4 ,two teaspoonfuls 7not heaping7 of salt4 ,two gills of home-brewed yeast4 ,three quarts of milk1 or milk and water4 ,mix the rice with cold milk and water to a thin gruel1 and boil it three minutes4 ,then stir in wheat flour till as stiff as can be stirred with a spoon4 ,when blood warm1 add the yeast4 ,this keeps moist longer than ,no4 #a4 ,bread of ,unbolted ,wheat1 or ,graham ,bread4 ,three pints of warm water4 ,one tea-cup of ,indian meal1 and one of wheat flour4 ,three great spoonfuls of molasses1 or a tea-cup of brown sugar4 ,one teaspoonful of salt1 and one teaspoonful of saleratus1 dissolved in a little hot water4 ,one tea-cup of yeast4 ,mix the above1 and stir in enough unbolted wheat flour to make it as stiff as you can work with a spoon4 ,some put in enough to mould it to loaves4 ,try both4 ,if made with home-brewed yeast1 put it to rise over night4 ,if with distillery yeast1 make it in the morning1 and bake when light4 ,in loaves the ordinary size1 bake one hour and a half4 ,apple ,bread4 ,mix stewed and strained apple1 or grated apple uncooked1 with an equal quantity of wheat flour2 add yeast enough to raise it1 and mix sugar with the apple1 enough to make it quite sweet4 ,make it in loaves1 and bake it an hour and a half1 like other bread4 ,pumpkin ,bread4 ,stew and strain some pumpkin1 stiffen it with ,indian meal1 add salt and yeast1 and it makes a most excellent kind of bread4 ,walnut ,hill's ,brown ,bread4 ,one quart of sour milk1 and one teaspoonful of salt4 ,one teaspoonful of pulverized saleratus1 and one tea-cup of molasses put into the milk4 ,thicken with unbolted wheat1 and bake immediately1 and you have first-rate bread1 with very little trouble4 ,french ,rolls1 or ,twists4 ,one quart of lukewarm milk4 ,one teaspoonful of salt4 ,a large tea-cup of home-brewed yeast1 or half as much distillery yeast4 ,flour enough to make a stiff batter4 ,set it to rise1 and when very light1 work in one egg and two spoonfuls of butter1 and knead in flour till stiff enough to roll4 ,let it rise again1 and when very light1 roll out1 cut in strips1 and braid it4 ,bake thirty minutes on buttered tins4 ,raised ,biscuit4 ,rub half a pound of butter into a pound of flour4 ,one beaten egg4 ,a teaspoonful of salt4 ,two great spoonfuls of distillery yeast1 or twice as much home-brewed4 ,wet it up with enough warm milk to make a soft dough1 and then work in half a pound of butter4 ,when light1 mould it into round cakes1 or roll it out and cut it with a tumbler4 ,very ,nice ,rusk4 ,one pint of milk4 ,one coffee-cup of yeast4 7,potato is best47 ,four eggs4 ,flour enough to make it as thick as you can stir with a spoon4 ,let it rise till very light1 but be sure it is not sour2 if it is1 work in half a teaspoonful of saleratus1 dissolved in a wine-glass of warm water4 ,when thus light1 work together three quarters of a pound of sugar and nine ounces of butter2 add more flour1 if needed1 to make it stiff enough to mould4 ,let it rise again1 and when very light1 mould it into small cakes4 ,bake fifteen minutes in a quick oven1 and after taking it out1 mix a little milk and sugar1 and brush over the rusk1 while hot1 with a small swab of linen tied to a stick1 and dry it in the oven4 ,when you have weighed these proportions once1 then measure the quantity1 so as to save the trouble of weighing afterward4 ,write the measures in your receipt-book1 lest you forget4 ,potato ,biscuit4 ,twelve pared potatoes1 boiled soft and mashed fine1 and two teaspoonfuls of salt4 ,mix the potatoes and milk1 add half a tea-cup of yeast1 and flour enough to mould them well4 ,then work in a cup of butter4 ,when risen1 mould them into small cakes1 then let them stand in buttered pans fifteen minutes before baking4 ,crackers4 ,one quart of flour1 with two ounces of butter rubbed in4 ,one teaspoonful of saleratus in a wine-glass of warm water4 ,half a teaspoonful of salt1 and milk enough to roll it out4 ,beat it half an hour with a pestle1 cut it in thin round cakes1 prick them1 and set them in the oven when other things are taken out4 ,let them bake till crisp4 ,hard ,biscuit4 ,one quart of flour1 and half a teaspoonful of salt4 ,four great spoonfuls of butter1 rubbed into two-thirds of the flour4 ,wet it up with milk till a dough2 roll it out again and again1 sprinkling on the reserved flour1 till all is used4 ,cut into round cakes1 and bake in a quick oven on buttered tins4 ,sour ,milk ,biscuit4 ,a pint and a half of sour milk1 or buttermilk4 ,two teaspoonfuls of salt4 ,two teaspoonfuls of saleratus1 dissolved in four great spoonfuls of hot water4 ,mix the milk in flour till nearly stiff enough to roll1 then put in the saleratus1 and add more flour4 ,mould up quickly1 and bake immediately4 ,shortening for raised biscuit or cake should always be worked in after it is wet up4 ,a good ,way to use ,sour ,bread4 ,when a batch of bread is sour1 let it stand till very light1 and use it to make biscuit for tea or breakfast1 thus3 ,work into a portion of it1 saleratus dissolved in warm water1 enough to sweeten it1 and a little shortening1 and mould it into small biscuits1 bake it1 and it is uncommonly good4 ,it is so much liked that some persons allow bread to turn sour for the purpose4 ,bread can be kept on hand for this use any length of time4 ,,chapter ,,xi4 ,,breakfast ,,and ,,tea ,,cakes4 ,general ,directions for ,griddle and other ,breakfast ,cakes4 ,the best method of greasing a griddle is1 to take a bit of salt pork1 and rub over with a fork4 ,this prevents adhesion1 and yet does not allow the fat to soak into what is to be cooked4 ,in putting cakes on to griddles1 be careful to form them a regular round shape1 and put on only one at each dip1 and so as not to spill between the cakes4 ,in frying mush1 cold rice slices1 and hominy cakes1 cut them half an inch thick1 and fry in fresh lard1 with enough to brown them handsomely4 ,make the slices smooth and regular4 ,buckwheat ,cakes wet with ,water4 ,take a quart of buckwheat flour1 and nearly an even tablespoonful of salt4 ,stir in warm water1 till it is the consistency of thin batter4 ,beat it thoroughly4 ,add two tablespoonfuls of yeast1 if distillery1 or twice as much if home-brewed4 ,set the batter where it will be a little warm through the night4 ,some persons never stir them after they have risen1 but take them out carefully with a large spoon4 ,add a teaspoonful of pearlash in the morning1 if they are sour4 ,sift it over the surface1 and stir it well4 ,some persons like to add one or two tablespoonfuls of molasses1 to give them a brown color1 and more sweetness of taste4 ,extempore ,buckwheat ,cakes4 ,three pints of buckwheat4 ,one teaspoonful carbonate of soda1 dissolved in water enough to make a batter1 and when mixed1 add a teaspoonful of tartaric acid1 dissolved in a few spoonfuls of hot water4 ,mix it in1 and bake immediately4 ,use salt pork to grease the griddle4 ,buckwheat ,cakes wet with ,milk4 ,one quart of flour1 and in winter stir in lukewarm milk1 till it is a thin batter1 and beat it thoroughly1 adding nearly an even tablespoonful of salt4 ,add a small tea-cup of ,indian meal1 two tablespoonfuls of distillery yeast1 or a good deal more if home-brewed2 say half a tea-cup full4 ,set it where it will keep warm all night1 and in the morning add a teaspoonful of saleratus1 sifted over the top1 and well stirred in4 ,if sour1 add more saleratus4 ,this is the best kind of buckwheat cakes4 ,griddle ,cakes of ,unbolted ,wheat4 ,a quart of unbolted wheat1 and a teaspoonful of salt4 ,wet it up with water1 or sweet milk1 in which is dissolved a teaspoonful of saleratus4 ,add three spoonfuls of molasses4 ,some raise this with yeast1 and leave out the saleratus4 ,sour milk and saleratus are not as good for unbolted as for fine flour4 ,these are better and more healthful cakes than buckwheat4 ,best ,rice ,griddle ,cakes4 ,a pint and a half of solid cold boiled rice1 put the night before in a pint of water or milk to soak4 ,one quart of milk1 added the next morning4 ,one quart of flour stirred into the rice and milk4 ,two eggs1 well beaten4 ,half a teaspoonful of saleratus1 dissolved in a little hot water4 ,one teaspoonful of salt4 ,bake on a griddle4 ,stale1 or rusked bread in fine crumbs1 are very nice made into griddle cakes by the above rule2 or they can be mixed with the rice4 ,the rice must be well salted when boiled4 ,a very delicate ,omelet4 ,six eggs1 the whites beaten to a stiff froth1 and the yolks well beaten4 ,a tea-cup full of warm milk1 with a tablespoonful of butter melted in it4 ,a tablespoonful of flour1 wet to a paste with a little of the milk and poured to the milk4 ,a teaspoonful of salt1 and a little pepper4 ,mix all except the whites2 add those last2 bake immediately1 in a flat pan1 or spider1 on coals1 and when the bottom is done1 raise it up towards the fire1 and bake the top1 or cover with an iron sheet1 and put coals on it4 ,the remnants of ham1 cut fine and added1 improve this4 ,some like sweet herbs added1 and some fine-cut onion4 ,wheat ,waffles4 ,one quart of flour1 and a teaspoonful of salt4 ,one quart of milk1 with a tablespoonful of melted butter in it1 and mixed with the flour gradually1 so as not to have lumps4 ,three tablespoonfuls of distillery yeast4 ,when raised1 two well-beaten eggs4 ,bake in waffle irons well oiled with lard each time they are used4 ,lay one side on coals1 and in about two minutes turn the other side to the coals4 ,miss ,b4's ,waffles 7without yeast74 ,one quart of flour1 and a teaspoonful of salt4 ,one quart of sour milk1 with two tablespoonfuls of butter melted in it4 ,five well-beaten eggs4 ,a teaspoonful or more of saleratus1 enough to sweeten the milk4 ,baked in waffle irons4 ,some like one tea-cup full of sugar added4 ,rice ,waffles4 ,a quart of milk4 ,a tea-cup of solid boiled rice1 soaked three hours in half the milk4 ,a pint and a half of wheat flour1 or rice flour4 ,three well-beaten eggs4 ,bake in waffle irons4 ,the rice must be salted enough when boiled4 ,good ,cakes for ,tea1 or ,breakfast4 ,one pint of milk1 and a salt spoonful of salt4 ,one teaspoonful of molasses1 and a great spoonful of butter4 ,one egg well beaten1 and two tablespoonfuls of distillery yeast1 or twice as much home-brewed4 ,stir the ingredients into flour enough to make a stiff batter4 ,let it rise all night1 or if for tea1 about five hours4 ,add a salt spoonful of saleratus just before baking it1 dissolved in warm water4 ,bake in shallow pans1 in a quick oven1 half an hour4 ,fried ,rice for ,breakfast4 ,boil the rice quite soft the day before1 so that it will adhere well4 ,for breakfast1 cut it in slices an inch thick1 cook it on a griddle1 with enough sweet lard to fry it brown4 ,cold mush is good in the same way4 ,it must be salted properly when boiling4 ,fried ,hominy4 ,when cold hominy is left of the previous day1 it is very good wet up with an egg and a little flour1 and fried4 ,rye ,drop ,cake 7excellent74 ,one pint of milk1 and three eggs4 ,a tablespoonful of sugar1 and a salt spoonful of salt4 ,stir in rye flour1 till about the consistency of pancakes4 ,bake in buttered cups1 or saucers1 half an hour4 ,wheat ,drop ,cake4 ,one pint of milk1 and a little cream4 ,three eggs1 and a salt spoonful of salt4 ,with these materials make a thick batter of wheat flour1 or unbolted flour4 ,drop on tins1 and bake about twenty minutes4 ,if unbolted flour is used1 add a great spoonful of molasses4 ,corn ,griddle ,cakes with ,yeast4 ,three coffee-cups of ,indian meal1 sifted4 ,one coffee-cup of either rye meal1 ,graham flour1 or fine flour4 ,two tablespoonfuls of yeast1 and a salt spoonful of salt4 ,wet at night with sour milk or water1 as thick as pancakes1 and in the morning add one teaspoonful of pearlash4 ,bake on a griddle4 ,if ,graham flour is used1 add a very little molasses4 ,pilgrim ,cake4 ,rub two spoonfuls of butter into a quart of flour1 and wet it to dough with cold water4 ,rake open a place in the hottest part of the hearth1 roll out the dough into a cake an inch thick1 flour it well both sides1 and lay it on hot ashes4 ,cover it with hot ashes1 and then with coals4 ,when cooked1 wipe off the ashes1 and it will be very sweet and good4 ,the ,kentucky corn cake1 and common dough1 can be baked the same way4 ,this method was used by our pilgrim and pioneer forefathers4 ,sour ,milk ,corn ,cake4 ,one quart of sour milk1 or buttermilk4 ,a large teaspoonful of pearlash4 ,a teaspoonful of salt4 ,stir the milk into the meal enough to make a stiff batter1 over night4 ,in the morning dissolve the pearlash in warm water4 ,stir it up quickly1 and bake it in shallow pans4 ,if the milk is sweet1 it should be made sour by adding to it a tablespoonful of vinegar4 ,corn ,muffins 7from the ,south74 ,one pint of sifted meal1 and half a teaspoonful of salt4 ,two tablespoonfuls of melted lard4 ,a teaspoonful of saleratus1 in two great spoonfuls of hot water4 ,wet the above with sour milk1 as thick as for mush or hasty pudding1 and bake in buttered rings on a buttered tin4 ,corn ,griddle ,cakes with ,eggs4 ,turn one quart of boiling milk1 or water1 on to a pint of ,indian meal4 ,when lukewarm1 add three tablespoonfuls of flour1 three eggs well beaten1 and a teaspoonful of salt4 ,bake on a griddle4 ,sachem's ,head ,corn ,cake4 ,one quart sifted ,indian meal1 and a teaspoonful of salt4 ,three pints of scalded milk cooled1 and a teaspoonful of saleratus1 dissolved in two spoonfuls of hot water1 and put into it4 ,beat eight eggs1 and mix all together4 ,bake one hour in pans1 like sponge cake4 ,it looks1 when broken1 like sponge cake1 and is very fine4 ,if the whites are cut to a froth1 and put in1 just as it goes to bake1 it improves it very much4 ,some think this improved by adding a tea-cup of sugar4 ,much depends on the baking1 and if you fail1 it is probably owing to the baking4 ,royal ,crumpets4 ,three tea-cups of raised dough4 ,four great spoonfuls of melted butter1 worked into the dough4 ,three well-beaten eggs4 ,one tea-cup of rolled sugar1 beaten into the eggs4 ,turn it into buttered pans1 and bake twenty minutes4 ,some like them better without the sugar4 ,bachelor's ,corn ,cake4 ,a pint of sifted corn meal1 and a teaspoonful of salt4 ,two spoonfuls of butter1 and a quarter of a cup of cream4 ,two eggs well beaten4 ,add milk1 till it is a thin fritter batter1 and bake in deep tin pans4 ,beat it well1 and bake with a quick heat1 and it rises like pound cake4 ,mrs4 ,w4's ,corn ,cake4 ,one pint of milk1 and one pint of cream4 ,two eggs1 well beaten1 and a teaspoonful of salt4 ,a teaspoonful of saleratus1 dissolved in a little hot water4 ,indian meal1 enough to make a thick batter4 ,throw the salt into the meal4 ,then stir in the milk and cream slowly4 ,beat the eggs1 and add them4 ,add the saleratus last4 ,bake it one hour in shallow pans1 well buttered4 ,corn ,muffins4 ,one quart of ,indian meal1 sifted4 ,a heaping spoonful of butter4 ,one quart of milk1 and a salt spoonful of salt4 ,two tablespoonfuls of distillery yeast1 and one of molasses4 ,let it rise four or five hours4 ,bake in muffin rings4 ,the same will answer to bake in shallow pans1 like corn cake4 ,bake one hour4 ,graham1 or unbolted flour1 is good made by this receipt4 ,savoy ,biscuit4 ,beat six eggs into one pound of sugar1 until white4 ,grate the outside of a lemon into it1 mix in three quarters of a pound of flour1 and drop them on buttered paper1 a spoonful at a time4 ,cream ,cakes4 ,one quart of cream4 ,one quart of sifted flour4 ,one salt spoon of salt4 ,a wine-glass of distillery yeast1 or twice as much home-brewed4 ,when quite light1 bake in cups1 or muffin rings4 ,wheat ,muffins4 ,one pint of milk1 and two eggs4 ,one tablespoonful of yeast1 and a salt spoonful of salt4 ,mix these ingredients with sufficient flour to make a thick batter4 ,let it rise four or five hours1 and bake in muffin rings4 ,this can be made of unbolted flour1 adding two great spoonfuls of molasses1 and it is very fine4 ,albany ,breakfast ,cakes4 ,ten well-beaten eggs4 ,three pints of milk1 blood warm4 ,a quarter of a pound of melted butter1 and two teaspoonfuls of salt4 ,a teaspoonful of saleratus1 dissolved in a spoonful of hot water4 ,make a thick batter with white ,indian meal1 and bake in buttered tins1 an inch thick when put in4 ,bake thirty or forty minutes1 in a quick oven4 ,sally ,lunn4 ,seven cups of sifted flour4 ,half a tea-cup of butter1 warmed in a pint of milk4 ,one salt spoonful of salt1 and three well-beaten eggs4 ,two tablespoonfuls brewer's yeast4 ,if the yeast is home-made1 use twice as much4 ,pour this into square pans1 to rise1 and then bake it before it sours4 ,with brewer's1 or distillery yeast1 it will rise in two or three hours1 and must not be made over night4 ,with home-brewed yeast1 it rises in four or five hours4 ,cream ,tea ,cakes4 ,one quart of flour1 and a teaspoonful of salt4 ,one pint of sour cream1 and half a tea-cup of melted butter4 ,half a teaspoonful of saleratus1 in a spoonful of hot water4 ,mix lightly in dough1 to mould in small cakes and bake in buttered tins4 ,buttermilk ,short ,cakes4 ,two quarts of flour1 and a teaspoonful of salt4 ,rub in two tea-cups full of soft butter1 or lard1 or beef drippings4 ,work it up into a paste1 with sour milk or buttermilk1 and add a heaping teaspoonful of saleratus1 dissolved in a spoonful of hot water4 ,make a soft dough1 and mould it into cakes1 and bake it in buttered tins4 ,if the shortening is fresh1 add another teaspoonful of salt4 ,wafers4 ,two tablespoonfuls of rolled white sugar4 ,two tablespoonfuls of butter4 ,one coffee-cup of flour1 and essence of lemon1 or rose water to flavor4 ,add milk enough for a thick batter1 bake in wafer irons1 buttered1 and then strew on white sugar4 ,pennsylvania ,flannel ,cakes4 ,one quart of milk1 and half a teaspoonful of salt4 ,three eggs1 the whites beaten separately to a stiff froth4 ,mix the milk1 salt1 and yolks1 stir in flour till a batter is made1 suitable for griddle cakes4 ,then1 when ready to bake1 stir in the whites4 ,rye flour is very fine1 used in this way1 instead of wheat1 but the cakes adhere so much that it is difficult to bake them4 ,many love them much better than the wheat4 ,kentucky ,corn ,dodgers4 ,three pints of unsifted yellow corn meal4 ,one tablespoonful 7heaped7 of lard4 ,one pint of milk4 ,work it well1 and bake in cakes the size of the hand1 and an inch thick4 ,ohio ,corn ,cake4 ,one pint of thick sour cream1 and one quart of milk1 or buttermilk4 ,if cream cannot be got1 add a tablespoonful of melted lard1 or butter4 ,dissolve enough saleratus in the above to sweeten it1 and thicken with yellow corn meal to the consistency of pound cake4 ,put it in buttered pans1 an inch thick1 and bake in a quick oven4 ,scarborough ,puffs4 ,take one pint of new milk1 and boil it4 ,take out one cup full1 and stir into it flour enough to make a thick batter4 ,pour this into the boiling milk4 ,stir and boil until the whole is thick enough to hold a silver spoon standing upright4 ,then take it from the fire1 and stir in six eggs1 one by one4 ,add a teaspoonful of salt1 and less than a tablespoonful of butter4 ,drop them by the spoonful into boiling lard1 and fry like doughnuts4 ,grate on the outside sugar and spice4--7,maine ,receipt47 ,cream ,griddle ,cakes4 ,one pint of thick cream1 and a pint of milk4 ,three eggs1 and a teaspoonful of salt4 ,make a batter of fine flour1 and bake on a griddle4 ,crumpets4 ,a quart of warm milk1 and a teaspoonful of salt4 ,half a gill of distillery yeast1 and flour enough for a batter1 not very stiff4 ,when light1 add half a cup of melted butter1 or a cup of rich cream1 let it stand twenty minutes1 and then bake it as muffins1 or in cups4 ,fine ,cottage ,cheese4 ,let the milk be turned by rennet1 or by setting it in a warm place4 ,it must not be heated1 as the oily parts will then pass off1 and the richness is lost4 ,when fully turned1 put it in a coarse linen bag1 and hang it to drain several hours1 till all the whey is out4 ,then mash it fine1 salt it to the taste1 and thin it with good cream1 or add but little cream and roll it into balls4 ,when thin1 it is very fine with preserves or sugared fruit4 ,it also makes a fine pudding1 by thinning it with milk1 and adding eggs and sugar1 and spice to the taste1 and baking it4 ,many persons use milk when turned for a dessert1 putting on sugar and spice4 ,children are fond of it4 ,,chapter ,,xii4 ,,plain ,,puddings ,,and ,,pies4 ,general ,directions in regard to ,puddings and ,custards4 ,make pudding-bags of thick close sheeting1 to shut out the water4 ,before putting in the pudding1 put the bag in water1 and wring it out1 then flour the inside thoroughly4 ,in tying it1 leave room to swell2 flour and ,indian need a good deal1 and are hard and heavy if cramped4 ,put an old plate in the bottom of the pot1 to keep the bag from burning to the pot4 ,turn the pudding after it has been in five minutes1 to keep the heavy parts from settling4 ,keep the pudding covered with water1 and do not let it stop boiling1 as this will tend to make it water soaked4 ,fill up with boiling water1 as cold would spoil the pudding4 ,dip the bag a moment in cold water1 just before turning out the pudding4 ,avoid stale eggs4 ,when eggs are used1 the whites should be beat separately1 and put in the last thing4 ,in many cases1 success depends upon this4 ,never put eggs into very hot milk1 as it will poach them4 ,wash the salt out of butter used to butter pans1 as otherwise it imparts a bad taste to the outside4 ,put almonds in hot water till you are ready to blanch1 or skin them1 and put orange1 or rose water with them when you pound them1 to prevent adhesion4 ,boil custards in a vessel set in boiling water4 ,little ,girl's ,pie4 ,take a deep dish1 the size of a soup plate1 fill it1 heaping1 with peeled tart apples1 cored and quartered2 pour over it one tea-cup of molasses1 and three great spoonfuls of sugar1 dredge over this a considerable quantity of flour1 enough to thicken the syrup a good deal4 ,cover it with a crust made of cream1 if you have it1 if not1 common dough1 with butter worked in1 or plain pie crust1 and lap the edge over the dish1 and pinch it down tight1 to keep the syrup from running out4 ,bake about an hour and a half4 ,make several at once1 as they keep well4 ,little ,boy's ,pudding4 ,one tea-cup of rice4 ,one tea-cup of sugar4 ,one half tea-cup of butter4 ,one quart of milk4 ,nutmeg1 cinnamon1 and salt to the taste4 ,put the butter in melted1 and mix all in a pudding dish1 and bake it two hours1 stirring it frequently1 until the rice is swollen4 ,this is good made without butter4 ,children's ,fruit ,dumpling4 ,invert a plate in a preserve kettle1 or an iron or brass kettle4 ,put in a quart or more of sliced apples or pears4 ,put in no water or sugar1 but simply roll out some common dough an inch thick1 and just large enough to cover them1 and hang it over the fire fifteen or twenty minutes4 ,when the fruit is cooked the dough will have risen to a fine puff1 and also be cooked4 ,there must not be any thing laid on the top of the dough to prevent it from rising1 but the kettle may be covered4 ,when it is done1 take off the dough cover1 with a fork and skimmer1 put it on to a plate1 pour the fruit into a round dish1 put the cover on1 and eat it with a sweet sauce4 ,it is more healthful1 and much better than dumplings boiled the common way4 ,birth-day ,pudding4 ,butter a deep dish1 and lay in slices of bread and butter1 wet with milk1 and upon these sliced tart apples1 sweetened and spiced4 ,then lay on another layer of bread and butter and apples1 and continue thus till the dish is filled4 ,let the top layer be bread and butter1 and dip it in milk1 turning the buttered side down4 ,any other kind of fruit will answer as well4 ,put a plate on the top1 and bake two hours1 then take it off and bake another hour4 ,children's ,boiled ,fruit ,pudding4 ,take light dough and work in a little butter1 roll it out into a very thin large layer1 not a quarter of an inch thick4 ,cover it thick with strawberries1 and put on sugar1 roll it up tight1 double it once or twice and fasten up the ends4 ,tie it up in a bag1 giving it room to swell4 ,eat it with butter1 or sauce not very sweet4 ,blackberries1 whortleberries1 raspberries1 apples1 and peaches1 all make excellent puddings in the same way4 ,english ,curd ,pie4 ,one quart of milk4 ,a bit of rennet to curdle it4 ,press out the whey1 and put into the curds three eggs1 a nutmeg1 and a tablespoonful of brandy4 ,bake it in paste1 like custard4 ,fruit ,fritters4 ,a pint of milk4 ,a pint and a half of flour4 ,two teaspoonfuls of salt4 ,six eggs1 and a pint of cream if you have it2 if not1 a pint of milk with a little butter melted in it4 ,mix with this1 either blackberries1 raspberries1 currants1 gooseberries1 or sliced apples or peaches1 and fry it in small cakes in sweet lard4 ,eat with a sauce of butter beat with sugar1 and flavored with wine or nutmeg1 or grated lemon peel4 ,common ,apple ,pie4 ,pare your apples1 and cut them from the core4 ,line your dishes with paste1 and put in the apple2 cover and bake until the fruit is tender4 ,then take them from the oven1 remove the upper crust1 and put in sugar and nutmeg1 cinnamon or rose water to your taste2 a bit of sweet butter improves them4 ,also1 to put in a little orange peel before they are baked1 makes a pleasant variety4 ,common apple pies are very good to stew1 sweeten1 and flavor the apple before they are put into the oven4 ,many prefer the seasoning baked in4 ,all apple pies are much nicer if the apple is grated and then seasoned4 ,plain ,custard4 ,boil half a dozen peach leaves1 or the rind of a lemon1 or a vanilla bean in a quart of milk2 when it is flavored1 pour into it a paste made by a tablespoonful of rice flour1 or common flour1 wet up with two spoonfuls of cold milk1 and stir it till it boils again4 ,then beat up four eggs and put in1 and sweeten it to your taste1 and pour it out for pies or pudding4 ,a ,richer ,custard4 ,beat to a froth six eggs and three spoonfuls sifted sugar1 add it to a quart of milk1 flavor it to your taste1 and pour it out into cups1 or pie plates4 ,another ,custard4 ,boil six peach leaves1 or a lemon peel1 in a quart of milk1 till it is flavored2 cool it1 add three spoonfuls of sugar1 and five eggs beaten to a froth4 ,put the custard into a tin pail1 set it in boiling water1 and stir it till cooked enough4 ,then turn it into cups1 or1 if preferred1 it can be baked4 ,mush1 or ,hasty ,pudding4 ,wet up the ,indian meal in cold water1 till there are no lumps1 stir it gradually into boiling water which has been salted1 till so thick that the stick will stand in it4 ,boil slowly1 and so as not to burn1 stirring often4 ,two or three hours' boiling is needed4 ,pour it into a broad1 deep dish1 let it grow cold1 cut it into slices half an inch thick1 flour them1 and fry them on a griddle with a little lard1 or bake them in a stove oven4 ,stale ,bread ,fritters 7fine74 ,cut stale bread in thick slices1 and put it to soak for several hours in cold milk4 ,then fry it in sweet lard1 and eat it with sugar1 or molasses1 or a sweet sauce4 ,to make it more delicate1 take off the crusts4 ,to prepare ,rennet4 ,put three inches square of calf's rennet to a pint of wine1 and set it away for use4 ,three tablespoonfuls will serve to curdle a quart of milk4 ,rennet ,custard4 ,put three tablespoonfuls of rennet wine to a quart of milk1 and add four or five great spoonfuls of white sugar1 flavor it with wine1 or lemon1 or rose water4 ,it must be eaten in an hour or it will turn to curds4 ,bird's ,nest ,pudding4 ,pare tart1 well-flavored apples1 scoop out the cores without dividing the apple1 put them in a deep dish with a small bit of mace1 and a spoonful of sugar in the opening of each apple4 ,pour in water enough to cook them2 when soft1 pour over them an unbaked custard1 so as just to cover them1 and bake till the custard is done4 ,a ,minute ,pudding of ,potato ,starch4 ,four heaped tablespoonfuls of potato flour4 ,three eggs1 and half a teaspoonful of salt4 ,one quart of milk4 ,boil the milk1 reserving a little to moisten the flour4 ,stir the flour to a paste1 perfectly smooth1 with the reserved milk1 and put it into the boiling milk4 ,add the eggs well beaten1 let it boil till very thick1 which will be in two or three minutes1 then pour into a dish and serve with liquid sauce4 ,after the milk boils1 the pudding must be stirred every moment till done4 ,tapioca ,pudding4 ,soak eight tablespoonfuls of tapioca in a quart of warm milk till soft1 then add two tablespoonfuls of melted butter1 five eggs well beaten1 spice1 sugar1 and wine to your taste4 ,bake in a buttered dish1 without any lining4 ,sago ,pudding4 ,cleanse the sago in hot water1 and boil half a pound in a quart of milk with a stick of mace or cinnamon1 stirring very often1 lest it burn4 ,when soft1 take out the spice and add half a cup of melted butter1 four heaping spoonfuls of sugar1 six eggs1 and1 if you like1 some ,zante currants1 strewed on just as it is going into the oven4 ,cocoanut ,pudding 7,plain74 ,one quart of milk4 ,five eggs4 ,one cocoanut1 grated4 ,the eggs and sugar are beaten together1 and stirred into the milk when hot4 ,strain the milk and eggs1 and add the cocoanut1 with nutmeg to the taste4 ,bake about twenty minutes like puddings4 ,new ,england ,squash1 or ,pumpkin ,pie4 ,take a pumpkin1 or winter squash1 cut in pieces1 take off the rind and remove the seeds1 and boil it until tender1 then rub it through a sieve4 ,when cold1 add to it milk to thin it1 and to each quart of milk three well-beaten eggs4 ,sugar1 cinnamon1 and ginger to your taste4 ,the quantity of milk must depend upon the size and quality of the squash4 ,these pies require a moderate heat1 and must be baked until the centre is firm4 ,ripe ,fruit ,pies4 ,peach1 ,cherry1 ,plum1 ,currant1 and ,strawberry4--,line your dish with paste4 ,after picking over and washing the fruit carefully 7peaches must be pared1 and the rest picked from the stem71 place a layer of fruit and a layer of sugar in your dish1 until it is well filled1 then cover it with paste1 and trim the edge neatly1 and prick the cover4 ,fruit pies require about an hour to bake in a thoroughly heated oven4 ,batter ,pudding4 ,one quart of milk4 ,twelve tablespoonfuls of flour4 ,nine eggs4 ,a teaspoonful of salt4 ,beat the yolks thoroughly1 stir in the flour1 and add the milk slowly4 ,beat the whites of the eggs to a froth and add the last thing4 ,tie in a floured bag1 and put it in boiling water1 and boil two hours4 ,allow room to swell4 ,mock ,cream4 ,beat three eggs well1 and add three heaping teaspoonfuls of sifted flour4 ,stir it into a pint and a half of boiling milk1 add a salt spoon of salt1 and sugar to your taste4 ,flavor with rose water1 or essence of lemon4 ,this can be used for cream cakes1 or pastry4 ,bread ,pudding4 ,three pints of boiled milk4 ,eleven ounces of grated bread4 ,half a pound of sugar4 ,a quarter of a pound of butter4 ,five eggs4 ,pour the boiling milk over the bread1 stir the butter and sugar well together1 and put them into the bread and milk4 ,when cool enough1 add the eggs1 well beaten4 ,three quarters of an hour will bake it4 ,a richer pudding may be made from the above recipe by using twice as much butter and eggs4 ,sunderland ,pudding4 ,six eggs4 ,three spoonfuls of flour4 ,one pint of milk4 ,a pinch of salt4 ,beat the yolks well1 and mix them smoothly with the flour1 then add the milk4 ,lastly1 whip the whites to a stiff froth1 work them in1 and bake immediately4 ,to be eaten with a liquid sauce4 ,an ,excellent ,apple ,pie4 ,take fair apples2 pare1 core1 and quarter them4 ,take four tablespoonfuls of powdered sugar to a pie4 ,put into a preserving pan1 with the sugar1 water enough to make a thin syrup2 throw in a few blades of mace1 boil the apple in the syrup until tender1 a little at a time1 so as not to break the pieces4 ,take them out with care1 and lay them in soup dishes4 ,when you have preserved apple enough for your number of pies1 add to the remainder of the syrup1 cinnamon and rose water1 or any other spice1 enough to flavor it well1 and divide it among the pies4 ,make a good paste1 and line the rim of the dishes1 and then cover them1 leaving the pies without an under crust4 ,bake them a light brown4 ,boiled ,apple ,pudding4 ,one quarter of a pound of butter4 ,one pound of flour4 ,two dozen apples4 ,make a plain paste of the flour and butter4 ,sprinkle your pudding-bag with flour1 roll the paste thin1 and lay inside of the bag1 and fill the crust with apples nicely pared and cored4 ,draw the crust together1 and cut off any extra paste about the folds2 tie the bag tight1 and put it into boiling water4 ,boil it two hours4 ,a layer of rice1 nicely picked and washed1 sprinkled inside the bag1 instead of crust1 makes a very good pudding1 called an ,avalanche4 ,common dough rolled out makes a fine crust for the above1 especially with a little butter worked in it4 ,it is more healthful than the unleavened crust4 ,spiced ,apple ,tarts4 ,rub stewed or baked apples through a sieve1 sweeten them1 and add powdered mace and cinnamon enough to flavor them4 ,if the apples are not very tart1 squeeze in the juice of a lemon4 ,some persons like the peel of the lemon grated into it4 ,line soup dishes with a light crust1 double on the rim1 and fill them and bake them until the crust is done4 ,little bars of crust1 a quarter of an inch in width1 crossed on the top of the tart before it is baked1 is ornamental4 ,boiled ,indian ,pudding4 ,three pints of milk4 ,ten heaping tablespoonfuls of sifted ,indian meal4 ,half a pint of molasses4 ,two eggs4 ,scald the meal with the milk1 add the molasses1 and a teaspoonful of salt4 ,put in the eggs when it is cool enough not to scald them4 ,put in a tablespoonful of ginger4 ,tie the bag so that it will be about two-thirds full of the pudding1 in order to give room to swell4 ,the longer it is boiled the better4 ,some like a little chopped suet with the above4 ,baked ,indian ,pudding4 ,three pints of milk4 ,ten heaping tablespoonfuls of ,indian meal4 ,three gills of molasses4 ,a piece of butter1 as large as a hen's egg4 ,scald the meal with the milk1 and stir in the butter and molasses1 and bake four or five hours4 ,some add a little chopped suet in place of the butter4 ,rice ,balls1 or ,german ,pudding4 ,two tea-cups of rice4 ,one quart of milk4 ,four ounces of sugar4 ,one wine-glass of wine4 ,spice to the taste4 ,wash the rice carefully1 and throw it in a pan of boiling salted water4 ,let it boil very fast seventeen minutes1 then pour off the water1 and in its place put one-third of the milk1 and a stick of cinnamon4 ,let it boil till it is as thick as very stiff hasty pudding1 then put in half the sugar2 fill small tea-cups with this rice1 and set them to cool4 ,when cool1 turn out the rice on to a large dish1 pour over it a syllabub 7not whipped71 made of the remaining milk and sugar1 with the wine4 ,it is still better made with a syllabub of rich cream1 and whipped4 ,apple ,custard4 ,take half a dozen very tart apples1 and take off the skin and cores4 ,cook them till they begin to be soft1 in half a tea-cup of water4 ,then put them in a pudding dish1 and sugar them4 ,then beat eight eggs with four spoonfuls of sugar1 mix it with three pints of milk2 pour it over the apples1 and bake for about half an hour4 ,rhubarb ,pie4 ,cut the stalks of the rhubarb into small pieces1 and stew them with some lemon peel till tender4 ,strain them1 sweeten to your taste1 and add as many eggs as you can afford4 ,line pie plates with paste1 and bake it like tarts1 without upper crust4 ,plain ,macaroni or ,vermacelli ,puddings4 ,put two ounces of macaroni1 or vermacelli1 into a pint of milk1 and simmer until tender4 ,flavor it by putting in two or three sticks of cinnamon while boiling1 or some other spice when done4 ,then beat up three eggs1 mix in an ounce of sugar1 half a pint of milk1 and a glass of wine4 ,add these to the macaroni or vermacelli1 and bake in a slow oven4 ,green ,corn ,pudding4 ,twelve ears of corn1 grated4 ,sweet corn is best4 ,one pint and a half of milk4 ,four well-beaten eggs4 ,one tea-cup and a half of sugar4 ,mix the above1 and bake it three hours in a buttered dish4 ,more sugar is needed if common corn is used4 ,bread ,pudding for ,invalids1 or ,young ,children4 ,grate half a pound of stale bread1 add a pinch of salt1 and pour on a pint of hot milk1 and let it soak half an hour4 ,add two well-beaten eggs1 put it in a covered basin just large enough to hold it1 tie it in a pudding cloth1 and boil it half an hour2 or put it in a buttered pan in an oven1 and bake it that time4 ,make a sauce of thin sweet cream1 sweetened with sugar1 and flavored with rose water or nutmeg4 ,plain ,rice ,pudding1 without ,eggs4 ,mix half a pint of rice into a quart of rich milk1 or cream and milk4 ,add half a pint of sugar and nutmeg1 and powdered cinnamon4 ,bake it two hours or more1 till the rice is quite soft4 ,it is good cold4 ,another ,sago ,pudding4 ,six tablespoonfuls of sago1 soaked two hours in cold water1 and then boiled soft in a quart of milk4 ,add four spoonfuls of butter1 and twenty spoonfuls of sugar beaten into the yolks of six or eight eggs4 ,add currants or chopped raisins dredged with flour1 and nutmeg1 and cinnamon1 or a grated lemon peel and juice4 ,bake it in a buttered dish three quarters of an hour4 ,it is good cold4 99 99 99 99 99 ,,note4--,all custards are much improved by a little salt1 say a small half teaspoonful to a quart of milk4 ,in all the preceding receipts1 where no butter is used1 a little salt must be put in1 say a small half teaspoonful to each quart4 ,many puddings are greatly injured by neglecting it4 ,oat ,meal ,mush4 ,this is made just like ,indian mush1 and is called ,bourgoo4 ,modes of ,preparing ,apples for the ,table4 ,pippins are the best apples for cooking4 #a4 ,put them in a tin pan1 and bake them in a reflector or stove1 or range oven1 or a ,dutch oven4 ,try them with a fork1 and when done1 put them on a dish1 and if sour fruit1 grate white sugar over them4 ,sweet ones need to bake much longer than sour4 ,serve them in a saucer with cream1 or a thin custard4 #b4 ,take tart and large apples1 and peel them2 take the cores out with an apple corer1 put them in a tin1 and fill the openings with sugar1 and a small bit of orange or lemon peel1 or a bit of cinnamon4 ,scatter sugar over the top1 and bake till done1 but not till they lose their shape4 ,try with a fork4 #c4 ,peel large tart apples1 and take out the cores with the apple corer4 ,put them in a ,dutch oven1 or preserving kettle1 and simmer them till cooked through4 ,then take them out and put into the kettle a pint of the water in which they were boiled1 and beat the white of an egg and stir in4 ,then throw in three or four cups of nice brown sugar1 and let it boil up1 and skim it till clear4 ,then put in the apples1 and let them boil up for five minutes or more4 ,then put them in a dish for tea1 and serve with cream if you have it2 if not1 take a pint or pint and a half of rich milk in a sauce-pan1 and beat up two eggs1 and stir in and cook it in a tin pail in boiling water1 and serve it like cream to eat with the apple4 #d4 ,peel large tart apples1 put them in a tin pan with sugar in the openings1 and bits of lemon or orange peel1 or cinnamon1 to flavor and scatter sugar over4 ,bake till soft1 then put them in a dish1 and pour over them a custard made of four eggs and a quart of milk4 #e4 ,peel tart apples1 and grate them in a dish1 and grate in as much stale bread4 ,beat up two eggs in a pint or pint and a half of milk1 and make it quite sweet1 and flavor with rose water1 or grated lemon1 or orange peel1 and pour it in and mix it well4 ,then bake it1 and eat it either as a pudding for dinner1 or as an article for the tea-table1 to be eaten cold and with cream4 ,if you have quinces1 grate in one-third quince1 and add more sugar1 and it is a great improvement4 ,various berries can be stewed and mixed with bread crumbs1 and cooked in this way4 #f4 ,peel apples 7or prepare any other fruit71 and put them in layers in a stone or earthen jar with a small mouth4 ,intermix quinces if you have them4 ,scatter sugar between each layer in abundance4 ,cover the mouth with wheat dough1 and set the jar in with the bread1 and let it remain all night1 and it makes a most healthful and delicious dish4 ,some place raw rice in alternate layers with the fruit4 ,children are very fond of this dish thus prepared with rice1 and it is very little trouble1 and nothing can be more healthful4 #g4 ,peel and core apples 7or take peaches1 or pears1 or damsons71 and allow half a pound of sugar to a pound of fruit4 ,clarify the sugar1 by adding water and the beaten white of an egg1 and stirring and skimming it4 ,boil the fruit in the syrup all day very slowly1 mashing and stirring often1 till it is a thick1 smooth paste4 ,if it has skins in it1 it must be strained through a colander4 ,put it in buttered pans to cool4 ,then lay it in a dry1 cool place4 ,it can be cut in slices for the tea-table4 ,quinces make the best4 ,apples1 with the juice and some of the peel of lemons or oranges1 are fine4 ,this is called ,fruit ,cheese4 #h4 ,boil down new sweet cider to one half the original quantity4 ,stew peeled and cored apples1 with one quarter as many quinces1 in this cider1 till it is a very dark color4 ,if well boiled1 it will keep a year in jars1 and is called ,apple ,butter4 #i4 ,the following mode of cooking dried fruits is the best4 ,take dried peaches1 quinces1 or apples1 and put them to swell in cold water for several hours4 ,peaches must be very thoroughly washed4 ,then put them into a stewing kettle1 with a great deal of water1 and a pint of brown sugar to each pound of fruit4 ,cover them1 and let them simmer very slowly for several hours1 till the water is boiled down to as much liquid as you wish4 ,peaches have a finer flavor when dried with the skin on1 as fully ripe peaches cannot be pared and dried4 ,when finely flavored1 peaches have a solid pulp2 when ripe they should be pared and then dried1 and such are much the best for cooking in the above way4 ,they will1 when cooked thus1 be preferred by every body to the finest and most expensive sweetmeats4 #aj4 ,the following is the best and cheapest method of making the finest ,apple ,jelly4 ,grapes and damsons can be made the same way4 ,take the best pippins1 and wipe them1 taking out stem and eye4 ,cut them in thin slices1 without paring or quartering1 as the chief flavor is in the peel1 and the jelly part is in the cores4 ,put them in a preserving kettle1 and put in just water enough to cover them1 and boil them very soft4 ,then mash and strain through a jelly-bag made of coarse flannel4 ,put the liquid into the kettle1 with a pint of brown sugar to each pint of the liquid1 and add the juice and rind of a lemon cut in slices4 ,beat up the white of one egg1 and stir in very thoroughly4 ,boil up three times1 throwing in some cold water to stop it from running over4 ,then let it stand quiet on the hearth half an hour4 ,try it1 and if not hard enough1 let it boil till it will turn to jelly on cooling4 ,then skim off the scum1 and pour off the clear jelly1 and strain the sediment through the jelly-bag4 ,then put it in glasses4 ,it can be boiled down1 and make elegant apple candy4 ,grapes and damsons should have water put in when first boiled1 as the flavor is thus more perfectly extracted4 ,frost grapes make an elegant jelly1 as do the wild plum1 by this method4 ,in summer these jellies are fine for effervescing drinks1 with some good wine vinegar mixed with them4 ,fruit ,custards4 ,a pint and a half of fruit stewed and strained1 cooled and sweetened4 ,six eggs well beaten1 and stirred into a quart of milk4 ,mix the above and flavor with spice1 and bake in cups or a deep dish twenty minutes1 or half an hour1 according to the size4 ,it is good cold4 ,it may be boiled in a tin pail in boiling water4 ,modes of preparing ,rice for the ,dinner or ,tea ,table4 ,pick over and wash the rice1 and boil it fifteen minutes in water with salt in it4 ,rice is very poor unless the salt is cooked into it4 ,then pour off the water1 and pour in good rich milk1 and let it simmer slowly till the rice is soft4 ,there should be milk just sufficient to make the rice of a pudding consistency1 so that it can be put in cups and turned out without losing its form4 #a4 ,fill a tea-cup with this rice1 and invert it in a platter or shallow large pudding dish1 and fill the dish with cups of rice inverted4 ,on the summit of each mound thus made1 make an opening with a teaspoon1 and lay a pile of jelly or sweetmeats4 ,then pour into the dish a custard made of two eggs and a pint of milk1 boiled in a tin pail in boiling water4 ,this looks very pretty1 and is excellent4 ,if you have cream1 take half milk and half cream1 and pour into the dish1 instead of the custard4 #b4 ,put the rice into a large bowl1 and press it down hard4 ,then invert the bowl in a pudding dish1 and empty the rice1 so as to leave it in the shape of the bowl4 ,make1 at regular distances1 openings in the rice1 and lay in them jelly1 or sweetmeats4 ,help some of the rice and sweetmeats to each person in a saucer1 and have a small pitcher of sweetened cream1 flavored with wine and nutmeg1 and pour some into each saucer4 ,or prepare a thin custard of two eggs to a pint of milk1 boiling it in a tin pail in boiling water4 #c4 ,set the rice away till cold4 ,then cut it into slices half an inch thick4 ,put a layer of rice in the bottom of a soup plate1 and cover it with stewed apple1 or jelly1 or sweetmeats half an inch thick4 ,continue thus1 with alternate layers of rice and jelly 7or other cooked fruit7 till it is as high as you wish4 ,then cut the edges around smooth and even1 so as to show the stripes of fruit and rice1 smooth it on the top1 and grate on white sugar1 or nutmeg4 ,help it in saucers1 and have cream1 or a thin boiled custard1 to pour on to it4 ,if you wish to ornament it a good deal1 get colored sugar plums of various sizes1 and put them in fanciful arrangements on the top4 #d4 ,set away boiled rice till it is cold1 and so solid as to cut in slices4 ,then lay in a buttered deep pudding dish alternate layers of this rice1 half an inch thick1 and stewed or grated apple4 ,add sugar enough to sweeten it1 and spice grated or sifted on each layer of fruit4 ,when piled up as high as you wish1 cover with rice1 smooth it with a spoon dipped in milk1 and bake it from half to three quarters of an hour4 ,if the apples are grated raw1 you must bake three quarters of an hour4 ,when it is done1 grate white sugar over the top1 and eat it for a pudding4 ,pears1 plums1 peaches1 quinces1 and all the small berries can be stewed and used with rice in this way4 ,rice can be made into rice avalanches and snow-balls1 by taking a pudding cloth and flouring it1 and laying raw rice over it an inch thick1 and then put pared and cored fruit on it and draw it up and tie it so that the rice will cook around the fruit4 ,tie it tight1 allowing a little room for the rice to swell4 ,make several small ones in this way1 and they are called snow-balls4 ,these are eaten with cream sweetened and spiced1 or with hard or soft pudding sauces4 ,rice and ,meat ,pudding4 ,take any kind of cold meat1 and chop it fine1 with cold ham1 or cold salt pork4 ,season it to your taste with salt1 pepper1 and sweet herbs1 a little butter1 and stir in two eggs4 ,then make alternate layers of cold boiled rice and this mixture1 and bake half an hour4 ,or make it into cakes with the rice and fry it4 ,modes of preparing ,dishes with ,dry ,bread1 or ,bread so old as to be not good for the table4 ,put all dry bits of crust and crumbs1 and leavings of the table1 in a tin pan4 ,when the bread is drawn1 set it in the oven1 and let it stand all night4 ,it is1 when pounded1 called rusk crumbs1 and is good to eat in milk1 and also in these ways4 #a4 ,take apple sauce or stewed pears1 or peaches1 or any kind of small berries1 and mix them with equal quantities of rusk crumbs4 ,make a custard of four eggs to a quart of milk1 sweetening it very sweet4 ,mix it with the bread crumbs and fruit1 and bake it twenty minutes1 as a pudding4 #b4 ,make a custard with four eggs to a quart of milk1 thicken it with rusk crumbs1 and bake it twenty minutes1 and eat it with pudding sauce1 flavored with wine and nutmeg4 #c4 ,take any kind of cold meats1 chop them fine with cold ham1 or cold salt pork4 ,season with salt and pepper1 and mix in two eggs and a little butter4 ,mix this up with bread crumbs or rusk crumbs1 and bake it like a pudding4 ,or put it in a skillet1 and warm it like hash4 ,or put it into balls1 and flatten it and fry it like forced meat balls4 #d4 ,soak dry bread crumbs in milk till quite soft4 ,then beat up three eggs and stir in1 and put in sliced and peeled apples1 or any kind of berries4 ,flour a pudding cloth1 and tie it up and boil it half or three quarters of an hour1 according to the size4 ,this pudding does not swell in boiling4 ,eat with sauce4 #e4 ,take stale bread and crumble it fine1 and mix it with egg and a little milk1 and boil it in a large pudding cloth1 or put it around small peeled apples1 and boil it for dumplings in several smaller cloths4 #f4 ,take bread crumbs1 or rusk crumbs1 and mix them with eggs and milk1 and bake them for griddle cakes4 ,if you have raspberries1 blackberries1 whortleberries1 strawberries1 or ripe currants1 put them in and then thicken with a little flour1 so as to make drop cakes1 and bake them 7a large spoonful at a time71 on a griddle1 as drop cakes4 ,or put them in muffin rings1 and bake them4 ,eat with butter and sugar1 or with pudding sauces4 ,,chapter ,,xiii4 ,,rich ,,puddings ,,and ,,pies4 ,ellen's ,pudding1 or ,rhubarb ,tart4 ,one pint of stewed pie plant4 ,four ounces of sugar4 ,one half pint of cream4 ,two ounces of pounded cracker4 ,three eggs4 ,stew the pie plant1 and rub it through a sieve4 ,beat the eggs well1 and mix with the sugar and cream4 ,stir the cracker crumbs into the fruit1 and add the other ingredients4 ,line your plate with a moderately rich paste1 and bake half an hour4 ,nottingham ,pudding4 ,one pint of sifted flour4 ,three gills of milk4 ,one gill of rich cream4 ,six apples4 ,four eggs4 ,a salt spoonful of salt4 ,pare the apples1 and take out the core without cutting the apple4 ,mix the batter very smooth1 and pour over the apples4 ,eat with liquid sauce4 ,this pudding requires an hour to bake4 ,rice ,plum ,pudding4 ,three gills of rice4 ,one quarter of a pound of butter4 ,one quarter of a pound of sugar4 ,one quart of milk4 ,a teaspoonful of salt4 ,six eggs4 ,a pound and a half of stoned raisins or currants4 ,half a tablespoonful of cinnamon4 ,a little rose water1 and one nutmeg4 ,boil the rice with lemon peel in the milk1 till soft4 ,mix the butter1 sugar1 and eggs4 ,dredge the fruit with flour1 and put in with the spice the last thing4 ,bake an hour and a half4 ,eve's ,pudding 7the best kind74 ,half a pound of beef suet1 and half a teaspoonful of salt4 ,half a pound of pared and chopped apples4 ,half a pound of sugar4 ,half a pound of flour4 ,half a pound of stoned raisins1 dredged with flour4 ,five eggs4 ,a grated nutmeg4 ,a glass of brandy4 ,chop and mix the suet and apples4 ,beat the sugar into the yolks of the eggs4 ,mix all1 putting in the whites cut to a stiff froth just before going into the oven4 ,bake two hours4 ,baked ,english ,plum ,pudding4 ,a quarter of a pound of suet1 chopped first1 and half a teaspoonful of salt4 ,half of a pound of bread crumbs4 ,half of a pound of stoned raisins1 wet and dredged with flour4 ,half of a pound of currants4 ,half of a pound of sugar4 ,three ounces of citron4 ,milk1 and six eggs4 ,pour enough scalded milk on to the bread crumbs to swell them2 when cold1 add the other ingredients4 ,if it is too stiff1 thin it with milk2 if it is too thin1 add more bread crumbs4 ,then add two grated nutmegs1 a tablespoonful of mace and cinnamon1 and half a gill of brandy4 ,bake two hours4 ,a ,boiled ,english ,plum ,pudding4 ,one pound of currants4 ,one pound of stoned raisins1 dredged with flour4 ,half a pound of beef suet1 chopped fine1 and a teaspoonful of salt4 ,one pound of bread crumbs4 ,one-fourth of a pound of citron4 ,eight eggs4 ,half a pint of milk1 and one gill of wine1 or brandy4 ,a heaping coffee cup of sugar1 and mace and nutmeg to your taste4 ,eaten with a sauce of butter1 sugar1 and wine4 ,it requires six or seven hours to boil1 and must be turned several times4 ,in both these puddings1 cut the whites of the eggs to a stiff froth1 and put in the last thing4 ,almond ,cheese ,cake4 ,beat eight eggs1 and stir them into a quart of boiling milk1 and boil to curds4 ,press the curds dry1 and add two cups of cream1 six heaping spoonfuls of sugar1 and a teaspoonful of powdered mace and cinnamon4 ,then stir in three ounces of blanched almonds1 beat to a thin paste with rose water1 and a few bitter almonds1 or peachnuts1 beat with them4 ,lastly1 put in half a pound of stoned raisins1 cut up1 and dredged with flour1 and bake immediately1 half an hour4 ,some persons make the curd with rennet1 and then add the eggs and other articles4 ,cocoanut ,pudding4 ,three quarters of a pound of grated cocoanut4 ,one quarter of a pound of butter4 ,one pound of sugar4 ,one half pint of cream4 ,nine eggs4 ,one gill of rose water4 ,stir the butter and sugar as for cake1 add the eggs well beaten4 ,grate the cocoanuts1 and stir it in with the butter and eggs4 ,put in the other ingredients1 and bake with or without a crust4 ,it requires three quarters of an hour for baking4 ,some persons grate in stale rusk1 or sponge cake4 ,arrowroot ,pudding4 ,take four tea-cups of arrowroot1 and mix it with a pint of cold milk4 ,boil another pint of milk1 flavoring it with cinnamon1 or peach leaves1 or lemon peel4 ,stir the arrowroot into this boiling milk4 ,when cold1 add the yolks of six eggs beaten into four ounces of sugar4 ,last of all1 add the whites cut to a stiff froth1 and bake in a buttered dish an hour4 ,ornament the top with sweetmeats1 or citron cut up4 ,ground ,rice ,pudding4 ,make a batter of a quarter of a pound of ground rice1 stirred into a pint of cold milk4 ,pour it into three pints of boiling milk1 and let it boil three minutes4 ,mix three spoonfuls of butter with four ounces of sugar1 and the yolks of eight eggs1 and put to the rice4 ,when cool1 strain through a sieve4 ,flavor with nutmeg and essence of lemon1 or boil lemon peel in the milk4 ,add the whites of the eggs last1 cut to a stiff froth1 and also the juice of a lemon4 ,ornament with jelly4 ,mrs4 ,o4's ,pumpkin ,pie4 ,one quart of strained pumpkin1 or squash4 ,two quarts of milk1 and a pint of cream4 ,one teaspoonful of salt1 and four of ginger4 ,two teaspoonfuls of pounded cinnamon4 ,two teaspoonfuls of nutmeg1 and two of mace4 ,ten well-beaten eggs1 and sugar to your taste4 ,bake with a bottom crust and rim1 till it is solid in the centre4 ,cracker ,plum ,pudding 7excellent74 ,take eight ,boston soda crackers1 five pints of milk1 and one dozen eggs4 ,make a very sweet custard1 and put into it a teaspoonful of salt4 ,split the crackers1 and butter them very thick4 ,put a layer of raisins on the bottom of a large pudding dish1 and then a layer of crackers1 and pour on a little of the custard when warm1 and after soaking a little put on a thick layer of raisins1 pressing them into the crackers with a knife4 ,then put on another layer of crackers1 custard1 and fruit1 and proceed thus till you have four layers4 ,then pour over the whole enough custard to rise even with the crackers4 ,it is best made over night1 so that the crackers may soak4 ,bake from an hour and a half to two hours4 ,during the first half hour1 pour on1 at three different times1 a little of the custard1 thinned with milk1 to prevent the top from being hard and dry4 ,if it browns fast1 cover with paper4 ,bread and butter pudding is made in a similar manner1 except the custard need not be cooked when poured in1 and the fruit may be left out4 ,minced ,pie4 ,two pounds and a half of tongue1 or lean beef4 ,a pound and a half of suet4 ,eight good-sized apples4 ,two pounds of raisins4 ,two pounds of sugar4 ,two gills of rose water4 ,one quart of wine4 ,salt1 mace1 cloves1 and cinnamon1 to the taste4 ,boil the meat1 and chop very fine4 ,chop the suet and apples very fine4 ,stone the raisins1 cutting each into four pieces4 ,dissolve the sugar in the wine and rose water1 and mix all well together with the spices4 ,twice this quantity of apple improves the pies1 making them less rich4 ,line your plates with a rich paste1 fill1 cover1 and bake4 ,measure the spices used1 to save tasting next time1 and to prevent mistakes4 ,marlborough ,pudding4 ,six tart apples4 ,six ounces of sifted sugar4 ,six ounces of butter1 or a pint of thick cream4 ,six eggs4 ,the grated peel of one lemon1 and half the juice4 ,grate the apples after paring and coring them4 ,stir together the butter and sugar as for cake4 ,then add the other ingredients1 and bake in a rich paste4 ,some persons grate in crackers1 and add rose water and nutmeg4 ,it is much better to grate than to stew the apples1 for this and all pies4 ,orange1 or ,lemon ,pudding4 ,two large lemons1 or oranges4 ,one pound of loaf sugar4 ,four ounces of butter4 ,one pint of cream4 ,nine eggs4 ,a little rose water4 ,grate the yellow part of the peel of the fruit1 squeeze the juice1 mix the butter and sugar thoroughly together1 beat the eggs well4 ,mix all the ingredients except the juice1 which must not be added until ready to bake4 ,line your dishes with a rich paste1 and fill and bake three quarters of an hour in a moderate oven4 ,sweet ,potato ,pudding4 ,grate half a pound of parboiled sweet potatoes1 and stir to a cream six ounces of sugar and six of butter1 and then add the beaten yolks of eight eggs4 ,mix the above1 and add the grated peel and juice of a lemon1 a glass of wine1 and a grated nutmeg4 ,the last thing1 put in the whites of the eggs beat to a stiff froth4 ,common potatoes and carrots may be made as above1 only they are to be boiled soft1 and put through a colander1 and more sugar used4 ,quince ,pudding4 ,peel and grate six large quinces4 ,add half a pint of cream1 half a pound of sugar1 and six well-beaten eggs4 ,flavor with rose water1 and bake in a buttered dish three quarters of an hour4 ,,paste ,,for ,,puddings ,,and ,,pies4 ,this is an article which1 if the laws of health were obeyed1 would be banished from every table1 for it unites the three evils of animal fat1 cooked animal fat1 and heavy bread4 ,nothing in the whole range of cooking is more indigestible than rich pie crust1 especially when1 as bottom crust1 it is made still worse1 by being soaked1 or slack baked4 ,still1 as this work does not profess to leave out unhealthy dishes1 but only to set forth an abundance of healthful ones1 and the reasons for preferring them1 the best directions will be given for making the best kinds of paste4 ,healthful ,pie ,crusts4 ,good crusts for plain pies are made by wetting up the crust with rich milk turned sour1 and sweetened with saleratus4 ,still better crusts are made of sour cream sweetened with saleratus4 ,mealy potatoes boiled in salted water1 and mixed with the same quantity of flour1 and wet with sour milk sweetened with saleratus1 make a good crust4 ,good light bread rolled thin1 makes a good crust for pandowdy1 or pan pie1 and also for the upper crust of fruit pies1 to be made without bottom crusts4 ,paste made with ,butter4 ,very plain paste is made by taking a quarter of a pound of butter for every pound of flour4 ,still richer allows three quarters of a pound of butter to a pound of flour4 ,very rich paste has a pound of butter to a pound of flour4 ,directions for making ,paste4 ,take a quarter of the butter to be used1 rub it thoroughly into the flour1 and wet it with cold water to a stiff paste4 ,next dredge the board thick with flour1 and cut up the remainder of the butter into thin slices1 and lay them upon the flour1 and dredge flour over thick1 and then roll out the butter into thin sheets and lay it aside4 ,then roll out the paste thin1 cover it with a sheet of this rolled butter1 dredge on more flour1 fold it up1 and roll it out1 and then repeat the process till all the butter is used up4 ,paste should be made as quick and as cold as possible4 ,some use a marble table in order to keep it cold4 ,roll from you every time4 ,puff ,paste4 ,dissolve a bit of sal volatile1 the size of a hickory-nut1 in cold water4 ,take three quarters of a pound of butter for every quart of flour1 and rub in one quarter of the butter1 and wet it up with cold water1 adding the salts when cool4 ,roll all the rest of the butter into sheets as directed above4 ,roll the paste three times1 each time laying over it one-third of the butter sheets1 and dredging on flour1 as directed above4 ,in rolling it1 always roll from you1 and not towards you4 ,,sauces ,,for ,,puddings4 ,liquid ,sauce4 ,six tablespoonfuls of sugar4 ,ten tablespoonfuls of water4 ,four tablespoonfuls of butter4 ,two tablespoonfuls of wine4 ,nutmeg1 or lemon1 or orange peel1 or rose water1 to flavor4 ,heat the water and sugar very hot4 ,stir in the butter till it is melted1 but be careful not to let it boil4 ,add the wine and nutmeg just before it is used4 ,hard ,sauce4 ,two tablespoonfuls of butter4 ,ten tablespoonfuls of sugar4 ,work this till white1 then add wine and spice to your taste4 ,a ,healthful ,pudding ,sauce4 ,boil in half a pint of water1 some orange or lemon peel1 or peach leaves4 ,take them out and pour in a thin paste1 made with two spoonfuls of flour1 and boil five minutes4 ,then put in a pint of brown sugar1 and let it boil4 ,then put in two spoonfuls of butter1 and a glass of wine1 and take it up before it boils4 ,an excellent ,sauce for ,boiled ,rice4 ,beat the yolks of three eggs into sugar enough to make it quite sweet4 ,add a tea-cup of cream1 and the grated peel and juice of two lemons4 ,when lemons cannot be had1 use dried lemon peel1 and a little tartaric acid4 ,this is a good sauce for other puddings1 especially for the starch minute pudding4 ,the first receipt for whip syllabub furnishes a very delicate sauce for a delicate pudding1 such as the one made of potato starch4 ,sweetened cream flavored with grated lemon peel or nutmeg is a fine pudding sauce4 ,,chapter ,,xiv4 ,,plain ,,cakes4 ,general ,directions for ,making ,cake4 ,tie up your hair so that none can fall1 put on a long-sleeved apron1 have the kitchen put in order1 and then arrange all the articles and utensils you will have occasion to use4 ,if you are a systematic and thrifty housekeeper1 you will have your sugar pounded1 all your spices ready prepared in boxes1 or bottles1 your saleratus sifted1 your currants washed and dried1 your ginger sifted1 and your weights1 measures1 and utensils all in their place and in order4 ,butter your tins before beginning to make the cake1 so as not to stop for the purpose4 ,it saves much trouble to have your receipt book so arranged that you can measure instead of weighing4 ,this can be done by weighing the first time1 and then have a small measure cup1 and fill it with each ingredient you have weighed4 ,then note it down in your receipt book1 and ever after use the same measure cup4 ,always sift your flour1 for neither bread nor cake should be made with unsifted flour1 not merely because there may be dirt in it1 but because packing injures its lightness1 and sifting restores it1 and makes bread and cake lighter4 ,the day before you wish to make cake1 stone your raisins1 and blanch your almonds1 by pouring hot water on them1 to take off the skins1 and then throwing them into cold water to whiten them4 ,when ready to make your cake1 grate your lemon or orange peel4 ,next weigh your butter and cut it in pieces1 and put it where it will soften1 but not melt4 ,then butter your tins4 ,next1 stir the butter to a cream1 and then add the sugar1 and work till white4 ,next1 beat the yolks of the eggs1 strain them1 and put them to the sugar and butter4 ,meantime another person should beat the whites to a stiff froth1 and put them in4 ,then add the spices and flour1 and last of all the fruit1 as directed below4 ,do not use the hand to make cake1 but a wood spoon or spad4 ,earthen is best to make cake in4 ,in receipts where milk is used1 never mix sweet and sour milk1 as it makes cake heavy1 even when either alone would not do it4 ,butter in the least degree strong1 spoils cake4 ,try whether cake is done by piercing it with a broom splinter1 and if nothing adheres it is done4 ,an oven1 to bake cake well1 must have a good heat at bottom1 and not be too hot on the top1 or the cake will be heavy4 ,as these receipts have all been proved1 if they fail to make good cake1 the fault is probably in the baking4 ,cake that is to be frosted1 should be baked in pans with perpendicular instead of slanting sides4 ,line them with buttered paper1 the salt soaked out of the butter4 ,if the oven proves too hot1 cover the top with paper before it hardens1 or the cake will be heavy4 ,the best way to put in fruit is to sprinkle flour over it1 then put in a layer of cake at the bottom1 half an inch thick1 then a layer of fruit1 taking care that it does not touch the sides of the pan1 and thus dry up2 then a little more cake1 then another layer of fruit1 and thus till the cake is three inches thick 7not more71 and let the top layer be cake4 ,always dissolve saleratus1 or sal volatile1 in hot water1 as milk does not perfectly dissolve it1 and thus there will be yellow specks made4 ,make your eggs cold1 and whisk till they will stand in a heap4 ,volatile alkali the size of a hickory-nut1 and a bit of alum of equal size1 powdered and dissolved in cold water1 will ensure light bread or cake4 ,a quick oven is so hot that you can count moderately only twenty2 and a slow one allows you to count thirty1 while you hold your hand in it4 ,all cake without yeast should have the flour put in quickly1 just as it goes into the oven4 ,keep cake in a tin box1 or in a stone jar wrapped in clean linen4 ,rose ,butter4 ,take a glass jar1 put on the bottom a layer of butter1 and each day put in rose leaves1 adding layers of butter1 and when full1 cover tight1 and use the butter for articles to be flavored with rose water4 ,directions for ,cleansing ,currants4 ,put them in warm1 not hot water1 and rub them thoroughly4 ,take out all but the bottom part into another pail of water4 ,then rinse those remaining in the bottom of the first water1 through two or three waters1 as this part contains most of the impure parts4 ,then put them into the other pail with the first portion1 and rinse all very thoroughly4 ,take them out with the hands1 drain them on a sieve1 and spread them on a clean large cloth on a table4 ,rub them dry with the ends of the cloth1 and then sit down and pull off the good ones into a dish in your lap1 and push the poor ones aside1 being careful to look for the little stones4 ,spread them to dry on a board1 or large dishes1 and set them in the sun1 or any warm place1 to dry4 ,then tie them up in a jar for future use4 ,frosting for ,cake4 ,for the whites of every two eggs1 take a quarter of a pound of sifted loaf sugar4 ,some use only one egg for this quantity of sugar4 ,make the eggs cold in cold water1 and free them from all of the yolk4 ,beat the whites in a cool place1 till a very stiff froth4 ,sift the sugar1 and beat it in until you can pile it in a heap4 ,flavor with lemon or rose water4 ,allow two whites for each common-sized loaf4 ,spread on with a knife1 after the cake is cool1 and then smooth with another knife dipped in water4 ,set it in a warm place to dry4 ,the ornamental filagree work on frosting is easily done by using a small syringe4 ,draw it full of the above frosting1 and as you press it out make figures to your taste4 ,it must not be put on till the frosting of the cake is hardened4 ,cake ,frosting 7another1 which is harder74 ,to the white of each egg1 put one heaping teaspoonful of starch1 and nine heaping teaspoonfuls of sifted white sugar4 ,cut the whites to a stiff froth1 mix the sugar and starch1 and stir in gradually2 continue to stir ten minutes after it is mixed1 add two teaspoonfuls of lemon juice1 and flavor it with rose water4 ,put it on with a knife when the cake has stood out of the oven twenty minutes1 and then set it in a cool place to harden4 ,allow the whites of three eggs for two cakes of common size4 ,good ,child's ,cake4 ,three cups raised dough4 ,one cup of molasses4 ,the juice and grated rind of a lemon1 or one nutmeg4 ,half a cup of melted butter1 put with the molasses4 ,two well-beaten eggs4 ,a teaspoonful of saleratus in two spoonfuls of hot water4 ,work all together1 put into buttered pans1 and set into the oven immediately4 ,put in the lemon juice just before you put it in the pans4 ,if you do not have lemon juice1 add a great spoonful of sharp vinegar1 after working the ingredients together1 and just before putting it into pans4 ,the lemon juice must be added the last minute4 ,some think this is improved by standing to rise fifteen minutes4 ,try and see4 ,ginger ,snaps4 ,one cup of molasses4 ,half a cup of sugar4 ,half a cup of butter4 ,half a cup of warm water1 the butter melted with it4 ,a small teaspoonful of pearlash1 dissolved in the water4 ,two tablespoonfuls of ginger4 ,the dough should be stiff2 knead it well1 and roll into sheets1 cut into round cakes1 and bake in a moderate oven4 ,child's ,feather ,cake4 ,three cups of light dough4 ,two cups rolled sugar4 ,three well-beaten eggs1 mixed with the sugar and butter4 ,half a cup of warm milk1 or a little less4 ,one teaspoonful of saleratus in two great spoonfuls of water1 and put in the milk4 ,one cup of melted butter1 worked into the sugar4 ,the grated rind and juice of one lemon4 ,work all together1 adding the lemon juice just before putting it in buttered pans4 ,if you have no lemons1 use one nutmeg1 and a tablespoonful of sharp vinegar1 added just before putting it in pans4 ,one and a half1 if the vinegar is weak4 ,some think this improved by standing to rise fifteen minutes4 ,try it4 ,best ,molasses ,gingerbread4 ,one even tablespoonful of strong ginger1 and two if weak4 ,a gill and a half of milk4 ,one heaping teaspoonful saleratus1 very fine1 dissolved in a tablespoonful of hot water1 and put into the milk4 ,half a pint of molasses1 and a small tea-cup full of butter4 ,take three pints of flour1 and rub the butter and ginger into it thoroughly4 ,then make a hole in the middle1 and pour in the molasses and milk1 and begin mixing in the flour1 and while doing this1 put in a great spoonful of strong vinegar1 and if it is weak1 a little more4 ,if not stiff enough to roll out1 add a little more flour4 ,roll it into cards an inch thick1 and put it into two buttered square pans4 ,bake it in a flat tin pan1 and put it1 if the oven is quite hot1 on a muffin ring1 to keep it from burning at the bottom1 and allow from twenty-five to thirty minutes for baking4 ,when done1 set it on its edge1 or on a sieve1 to cool4 ,sponge ,gingerbread4 ,one pint of molasses4 ,two great spoonfuls of melted butter4 ,one even tablespoonful of ginger4 ,one quart of sifted flour4 ,a heaping tablespoonful of saleratus dissolved in as much hot water4 ,half a pint of milk1 the saleratus first dissolved in hot water1 and put into it4 ,make a hole in the flour1 and put in all the other ingredients1 and while working them together1 add a great spoonful of good vinegar1 or if weak1 one and a half4 ,cider ,cake4 ,one tea-cup of butter4 ,three tea-cups of sugar4 ,two tea-cups of sifted flour4 ,a teaspoonful of saleratus in two great spoonfuls of water4 ,a grated nutmeg1 and half a tea-cup of milk1 with the saleratus in it4 ,make a hole in the flour1 and put in all the ingredients1 and while mixing them1 add a tea-cup of cider and four more cups of flour4 ,cup ,cake without ,eggs4 ,one cup of butter4 ,two cups of sugar4 ,one cup of sour cream1 or sour milk4 ,sal volatile1 the size of a small nutmeg1 or a teaspoonful of saleratus1 dissolved in cold water4 ,a gill of brandy or wine1 half a grated nutmeg1 and a teaspoonful of essence of lemon4 ,flour enough for a stiff batter4 ,put in buttered pans an inch thick1 and bake in a quick oven4 ,cream ,cake without ,eggs4 ,four cups of flour4 ,three cups of sugar4 ,one cup of butter4 ,two cups of sour cream4 ,two teaspoonfuls of sal volatile1 or three of saleratus1 dissolved in a little cold water4 ,a teaspoonful of essence of lemon1 and half a grated nutmeg4 ,work the butter and sugar together1 add the cream and spice1 and put all into a hole in the middle of the flour4 ,then add the sal volatile1 or saleratus4 ,mix quick and thoroughly1 and set in the oven immediately4 ,cream ,tartar ,cake1 without ,eggs4 ,three pints of sifted flour1 measured after sifting4 ,one teaspoonful super carbonate of soda4 ,a salt spoonful of salt4 ,two teaspoonfuls of cream tartar4 ,a cup and a half of milk4 ,a pint of rolled sugar4 ,mix the cream tartar thoroughly with the flour1 and add grated lemon peel1 or nutmeg2 then dissolve the soda in two great spoonfuls of hot water1 and put it with the sugar to the milk4 ,when dissolved1 wet it up as quick as possible1 but so as to mix very thoroughly4 ,roll it out1 cut into round cakes1 and bake immediately4 ,it must be as soft as can be rolled4 ,add a little more flour1 if needful2 bake in a quick oven fifteen or twenty minutes4 ,try more than once1 as you may fail at first4 ,when you get the knack it is easy1 sure1 and very good4 ,fruit ,cake without ,eggs4 ,two pounds of flour4 ,one and three quarter pounds of sugar4 ,one pint of milk4 ,half a pound of butter4 ,half a teaspoonful of salt4 ,one and a half teaspoonfuls of soda1 or saleratus1 or two of sal volatile1 dissolved in a little hot water4 ,one nutmeg1 one pound of raisins1 and one wine-glass of brandy4 ,this makes three loaves4 ,warm the milk1 and add the butter and salt to it4 ,work the butter and sugar to a cream1 and then add the milk1 then the flour1 then the saleratus1 and lastly the spice and fruit4 ,drop ,cake4 ,four and a half tea-cups of flour4 ,two and a half tea-cups of sugar4 ,half a cup of butter1 and five eggs4 ,work the butter and sugar to a cream2 beat the yolks and whites separately2 add the yolks1 then the whites1 then the flour4 ,drop them on a buttered tin1 and sprinkle caraway sugar plums on the top4 ,sugar ,gingerbread 7rich74 ,one pound of sugar4 ,one pound of sifted flour4 ,half a pound of butter4 ,six eggs4 ,two even tablespoonfuls of ginger4 ,rub the butter and sugar together1 add the eggs well beaten1 the flour and ginger1 and bake in two square tin sheets4 ,sugar ,gingerbread 7plainer74 ,two cups of sugar4 ,one cup of butter1 rubbed with the sugar4 ,one cup of milk4 ,two eggs4 ,one teaspoonful of pearlash in hot water4 ,three tablespoonfuls of ginger4 ,five cups of flour4 ,make it a soft dough1 and add more flour if needed4 ,sponge ,cake4 ,twelve eggs4 ,the weight of ten in powdered loaf sugar4 ,the weight of six in sifted flour4 ,the grated peel1 and half the juice of one lemon4 ,stir the yolks of the eggs with the sugar1 until very light1 then add the whites of the eggs1 after they are beaten to a stiff froth1 stir lightly together1 flavor with the lemon1 sprinkle in the flour just before it is to be put into the oven1 stirring it in as quickly as possible4 ,bake in two square tin pans1 the bottom and sides of which should be covered with white paper1 well buttered4 ,weigh it once1 then get the measure of the proportions1 to save the trouble of weighing afterward4 ,the secret of making good sponge cake lies in putting the flour in the last minute before it goes into the oven1 and having a good bake4 ,bridget's ,bread ,cake 7excellent74 ,three cups of dough1 very light4 ,three cups of sugar4 ,one cup of butter4 ,three eggs4 ,a nutmeg4 ,raisins4 ,one teaspoonful of pearlash1 dissolved in a little hot water4 ,rub the butter and sugar together1 add the eggs and spice1 and mix all thoroughly with the dough4 ,beat it well1 and pour into the pans4 ,it will do to bake it immediately1 but the cake will be lighter if it stands a short time to rise1 before putting it into the oven4 ,it is an excellent cake for common use4 ,it is very important that the ingredients should be thoroughly mixed with the dough4 ,doughnuts4 ,one pound of butter4 ,one pound and three quarters of sugar1 worked with the butter4 ,three pints of milk4 ,four eggs4 ,one pint of yeast1 if home-made1 or half a pint of distillery yeast4 ,mace and cinnamon to the taste4 ,flour enough to make the dough stiff as biscuit4 ,rub the butter and sugar together1 add the other ingredients1 and set the dough in a warm place to rise4 ,when thoroughly light1 roll into sheets1 cut with a sharp knife into diamond-shaped pieces1 and boil them in fresh lard4 ,use a good deal of lard1 and have it sufficiently hot1 or the cake will absorb the fat4 ,cookies 7plain74 ,two cups of sugar4 ,one cup of butter1 worked into the sugar4 ,one cup of milk4 ,two eggs4 ,caraway seeds4 ,a small teaspoonful of pearlash1 dissolved in a little hot water4 ,flour sufficient to roll4 ,the dough should be well kneaded before it is rolled into sheets4 ,french ,cake4 ,five cups of flour4 ,two cups of powdered sugar4 ,half a cup of butter4 ,one cup of milk4 ,one wine-glass of wine4 ,three eggs4 ,spice to the taste4 ,a teaspoonful of pearlash4 ,rub the butter and sugar together1 then add the milk1 part of the flour1 and the pearlash dissolved in wine2 afterward the remainder of the flour and the eggs4 ,the yolks are to be beaten separately1 and the whites beaten and put in the last thing4 ,bake in two square tin pans4 ,walnut ,hill's ,doughnuts4 ,one tea-cup of sour cream1 or milk4 ,two tea-cups of sugar4 ,one tea-cup of butter4 ,four eggs1 and one nutmeg4 ,two teaspoonfuls of saleratus4 ,flour enough to roll4 ,cut into diamond cakes1 and boil in hot lard4 ,cocoanut ,cup ,cake4 ,two cups of rolled white sugar1 and one and a half of butter4 ,one cup of milk1 and a teaspoonful of saleratus dissolved in hot water4 ,four eggs well beaten1 and a nutmeg4 ,or flavor with rose water4 ,the white part of one cocoanut1 grated4 ,flour enough to make a stiff batter4 ,beat it well1 put it in buttered tins1 an inch thick1 in a quick oven1 and when done1 frost it1 and cut it in square pieces4 ,cocoanut ,sponge ,cake4 ,one grated cocoanut1 the outer part peeled off4 ,a teaspoonful of salt1 and half a grated nutmeg4 ,a pint of sifted white sugar4 ,six eggs1 the yolks beat and strained1 the whites cut to a stiff froth4 ,one teaspoonful of essence of lemon4 ,a half a pint of sifted flour4 ,mix the yolks and the sugar1 and then the other ingredients1 except the whites and the flour4 ,just as you are ready to put the cake in the oven1 put in the whites1 then add the flour by degrees1 and stir only just enough to mix it2 then put it on buttered paper in cake pans1 and set it in4 ,have a quick oven1 but take care not to have the top harden quick4 ,cover with paper if there is any danger4 ,lemon ,cake4--,no4 #a4 ,four tumblers of flour4 ,two and a half of powdered white sugar4 ,three quarters of a tumbler of butter4 ,one tumbler of milk1 two lemons1 three eggs1 and one heaping teaspoonful of soda4 ,saleratus will do1 but is not so good as soda4 ,this serves for two square loaves4 ,dissolve the soda in the milk1 heat the yolks1 and strain them4 ,cut the whites to a stiff froth1 work the butter and sugar till they look like cream1 then add the yolks1 then the milk1 then the whites of eggs1 and then the flour4 ,when thoroughly mixed1 grate in the peel of one lemon1 and squeeze in the juice of two1 and this must not be done till it is ready to set immediately into the oven4 ,a tumbler and a half of currants improves this cake4 ,put them in with the lemon juice4 ,this is delicious when first baked1 but will not keep so well as ,no4 #b1 which is richer4 ,gingernuts4 ,six pounds of flour4 ,one pound and a quarter of butter1 rubbed into the sugar4 ,one pound and three quarters of sugar4 ,one quart of molasses4 ,four ounces of ginger1 one nutmeg1 and some cinnamon4 ,the dough should be stiff1 and then kneaded hard for a long time4 ,cut into small cakes4 ,they will keep good1 closely covered in a stone jar1 for many months4 ,honey ,cake4 ,one quart of strained honey4 ,half a pint of sugar4 ,half a pint of melted butter4 ,a teaspoonful of saleratus1 dissolved in half a tea-cup of warm water4 ,half a nutmeg1 and a teaspoonful of ginger4 ,mix the above1 and then work in sifted flour till you can roll it4 ,cut it into thin cakes1 and bake it on buttered tins1 in a quick oven4 ,new ,year's ,cookies4 ,one pound of butter4 ,a pound and three quarters of sugar4 ,two teaspoonfuls of saleratus1 in a pint of milk 7buttermilk is better74 ,mix the butter and sugar to a cream1 and add the milk and saleratus4 ,then beat three eggs1 and add1 and grate in one nutmeg4 ,rub in a heaping tablespoon of caraway seed4 ,add flour enough to roll4 ,make it one quarter of an inch in thickness1 and bake immediately in a quick oven4 ,boston ,cream ,cake4 ,one pint of butter rubbed into one quart of flour4 ,one quart of hot water1 with the butter and flour stirred in4 ,when cool1 break in from six to twelve eggs1 as you can afford4 ,if needed1 add flour till thick enough to drop on buttered tins in round cakes1 the size of a tea-cup4 ,when baked1 open and fill with soft custard1 or mock cream4 ,almond1 ,hickory1 or ,cocoanut ,cake4 ,half a pound of flour4 ,half a teaspoonful of salt4 ,a quarter of a pound of butter4 ,one pound of sugar4 ,one tea-cup of sour cream1 or sour milk1 or buttermilk4 ,four eggs1 and lemon1 or any other flavor to your taste4 ,a teaspoonful of saleratus1 or better1 a bit of sal volatile1 the size of a nutmeg1 dissolved in two spoonfuls of hot water4 ,mix the above thoroughly1 then grate in the white part of a cocoanut1 or stir in half a pint of chopped hickory-nuts1 chopped fine1 or put in a pound of blanched almonds1 pounded1 but not to a paste4 ,put it in buttered pans1 an inch and a half thick1 and bake in a quick oven4 ,caraway ,cakes4 ,two quarts of flour4 ,one cup of butter4 ,one quart of rolled sugar4 ,half a pint of caraway seeds4 ,a teaspoonful of essence of lemon4 ,mix the sugar and butter to a cream1 add the other materials1 roll out1 and cut into square cakes1 and crimp the edges4 ,sal volatile the size of a nutmeg1 dissolved in a little hot water1 improves this4 ,fruit ,drop ,cakes4 ,two pounds of flour4 ,one pound of butter4 ,one pound of currants4 ,one pound of sugar4 ,three eggs4 ,a teaspoonful each1 of rose water1 and essence of lemon1 and a gill of brandy4 ,rub the butter and sugar to a cream4 ,beat the eggs1 and add them4 ,then put in the other articles4 ,strew tin sheets with flour and powdered sugar1 and then drop on in small cakes4 ,bake in a quick oven4 ,dr4 ,b4's ,loaf ,cake4 ,two pounds of dried and sifted flour4 ,a pint of new milk1 blood warm4 ,a quarter of a pound of butter4 ,three quarters of a pound of sugar4 ,a pint of home-brewed yeast1 or half as much distillery yeast4 ,three eggs1 and one pound of stoned raisins4 ,a glass of wine and a nutmeg4 ,work the butter and sugar to a cream1 and then rub them well into the flour4 ,then add the other things1 and let it rise over night4 ,bake an hour and a half1 in a slack oven4 ,put the fruit in as directed in the receipt for raised loaf cake4 ,fancy ,cakes4 ,beat the yolks of four eggs into half a pound of powdered sugar4 ,add a little less than a half a pound of flour4 ,beat fifteen minutes1 and then put in some essence of lemon1 and the whites of the eggs cut to a stiff froth4 ,bake in small patties1 and put sugar plums on the top4 ,fried ,curd ,cakes4 ,stir four well-beaten eggs into a quart of boiling milk4 ,make it very sweet1 and cool it4 ,then stir in two even tea-cups full of sifted flour1 a teaspoonful of essence of lemon1 and two more well-beaten eggs4 ,fry these in sweet butter as drop cakes4 ,wine ,cake4 ,put six ounces of sugar into a pint of wine1 and make it boiling hot4 ,when blood warm1 pour it on to six well-beaten eggs1 and stir in a quarter of a pound of sifted flour4 ,beat it well1 and bake immediately in a quick oven4 ,egg ,rusk4 ,melt three ounces of butter into a pint of milk4 ,beat six eggs into a quarter of a pound of sugar4 ,mix these with flour enough for a batter1 and add a gill of distillery yeast1 and half a teaspoonful of salt4 ,when light1 add flour enough to make a dough stiff enough to mould4 ,make them into small cakes1 and let them rise in a warm place while the oven is heating4 ,citron ,tea ,cakes4 ,one tea-cup of sugar4 ,two-thirds of a cup of butter4 ,two cups of flour4 ,a bit of volatile salts1 the size of a nutmeg1 dissolved in hot water 7the same quantity of alum dissolved with it1 improves it71 and put to half a cup of milk4 ,beat till light1 then add a teaspoonful of essence of lemon1 and small thin strips of citron1 or candied lemon peel4 ,bake in shallow pans1 or small patties4 ,french ,biscuit 7,mrs4 ,dr4 ,c474 ,six pounds of flour4 ,one pint and a half of new milk4 ,six ounces of butter4 ,a cup and a half of sugar4 ,a teaspoonful of salt4 ,six eggs1 and half a pint of distillery yeast1 or twice as much home-brewed4 ,melt the butter in the milk1 and beat the eggs4 ,then add all the ingredients1 set it to rise1 and when very light1 mould it into small biscuits1 and bake in a quick oven4 ,,chapter ,,xv4 ,,rich ,,cakes4 ,old ,hartford ,election ,cake 7#ajj years old74 ,five pounds of dried and sifted flour4 ,two pounds of butter4 ,two pounds of sugar4 ,three gills of distillery yeast1 or twice the quantity of home-brewed4 ,four eggs4 ,a gill of wine and a gill of brandy4 ,half an ounce of nutmegs1 and two pounds of fruit4 ,a quart of milk4 ,rub the butter very fine into the flour1 add half the sugar1 then the yeast1 then half the milk1 hot in winter1 and blood warm in summer1 then the eggs well beaten1 the wine1 and the remainder of the milk4 ,beat it well1 and let it stand to rise all night4 ,beat it well in the morning1 adding the brandy1 the sugar1 and the spice4 ,let it rise three or four hours1 till very light4 ,when you put the wood into the oven1 put the cake in buttered pans1 and put in the fruit as directed previously4 ,if you wish it richer1 add a pound of citron4 ,raised ,loaf ,cake4 ,six pounds of dried and sifted flour4 ,three pounds of sugar4 ,two pounds and a half of butter4 ,four eggs1 and two pounds of raisins4 ,four nutmegs4 ,two gills of wine1 and two gills of brandy4 ,in the afternoon1 mix the butter and sugar1 take half of it and rub into the flour2 take about a quart of milk1 blood warm1 put the yeast into the flour1 then wet it up4 ,when fully light1 add the rest of the butter and sugar1 beat the eggs1 and put them in1 and set the whole to rise till morning4 ,add the brandy1 wine1 and spice1 in the morning1 and put it in the pans4 ,the fruit is to be added in this way3--,first dredge it with flour1 then put in enough cake to cover the bottom of the pans1 then sprinkle some fruit1 and do not let any of it rest against the pan1 as it burns1 and is thus wasted4 ,then continue to add a layer of fruit and a layer of cake1 having no fruit on the top4 ,this saves those that usually burn on the pan1 and secures a more equal distribution4 ,mrs4 ,h4's ,raised ,wedding ,cake 7very fine74 ,nine pounds of dried and sifted flour4 ,four and a half pounds of white sugar4 ,four and a half pounds of butter4 ,two quarts of scalded milk4 ,one quart of the yeast1 fresh made as below4 ,six eggs4 ,six pounds of raisins4 ,two pounds of citron4 ,one ounce of mace4 ,one gill of brandy4 ,one gill of wine4 ,put the ingredients together as directed in the ,raised ,loaf ,cake4 ,yeast for the above ,cake4 ,nine large potatoes1 peeled1 boiled1 and mashed fine4 ,one quart of water1 a very small pinch of hops4 ,boil all together1 strain through a sieve1 add a small tea-cup of flour1 and1 when blood warm1 half a pint of distillery yeast1 or twice as much home-brewed4 ,strain again1 and let it work till very light and foaming4 ,fruit ,cake1 or ,black ,cake4 ,one pound of powdered white sugar4 ,three quarters of a pound of butter4 ,one pound of flour1 sifted4 ,twelve eggs4 ,two pounds of raisins1 stoned1 and part of them chopped4 ,two pounds of currants1 carefully cleaned4 ,half a pound of citron1 cut into strips4 ,a quarter of an ounce each1 of cinnamon1 nutmegs1 and cloves1 mixed4 ,one wine-glass of wine1 and one wine-glass of brandy4 ,rub the butter and sugar together1 then add the yolks of the eggs1 part of the flour1 the spice1 and the whites of the eggs well beaten1 then add the remainder of the flour1 and the wine and brandy4 ,mix all thoroughly together4 ,cover the bottom and sides of two square tin pans with white paper1 well buttered1 pour the mixture in1 adding the fruit as formerly directed1 first dredging it with flour1 and bake four hours4 ,after it is taken from the oven1 and a little cooled1 ice it thickly4 ,pound ,cake4 ,one pound of powdered loaf sugar4 ,one pound of sifted flour4 ,three quarters of a pound of fresh butter4 ,eight eggs1 and one nutmeg4 ,rub the butter and sugar together until very light1 then add the yolks of the eggs1 the spice1 and part of the flour4 ,beat the whites of the eggs to a stiff froth1 and stir in with the remainder of the flour4 ,mix all well together1 and bake in small tins1 icing the cakes when they are a little warm4 ,french ,loaf ,cake4 ,five cups of powdered sugar4 ,three cups of fresh butter4 ,two cups of milk4 ,six eggs4 ,ten cups of dried and sifted flour4 ,one wine-glass of wine1 one wine-glass of brandy4 ,three nutmegs1 a small teaspoonful of pearlash4 ,one pound of raisins1 a quarter of a pound of citron4 ,stir the sugar and butter to a cream1 then add part of the flour1 with the milk a little warm1 and the beaten yolks of the eggs4 ,then add1 with the remainder of the flour1 the whites of the eggs well beaten1 the spice1 wine1 brandy1 and pearlash4 ,mix all thoroughly together1 add the fruit1 as you put it into the pans4 ,this will make four loaves4 ,bake about an hour1 and then ice them4 ,portugal ,cake4 ,one pound powdered loaf sugar4 ,one pound of dried and sifted flour4 ,half a pound of butter4 ,eight eggs4 ,two tablespoonfuls of lemon juice1 or white wine4 ,one pound of fruit4 ,one nutmeg4 ,one and a half pounds of almonds1 weighed before shelling4 ,stir the butter and sugar to a cream4 ,beat the whites and yolks of the eggs separately4 ,then1 by degrees1 put in the flour1 and add the lemon juice last1 stirring all lightly together4 ,if almonds are to be used1 they should be blanched4 ,pound the almonds1 or cut into shreds4 ,golden ,cake4 ,this and the following cake are named from gold and silver1 on account of their color as well as their excellence4 ,they should be made together1 so as to use both portions of the eggs4 ,to make golden cake1 take ,one pound of flour1 dried and sifted4 ,one pound of sugar4 ,three quarters of a pound of butter4 ,the yolks of fourteen eggs4 ,the yellow part of two lemons grated1 and the juice also4 ,beat the sugar and butter to a cream1 and add the yolks1 well beaten and strained4 ,then add the lemon peel and flour1 and a teaspoonful of sal volatile1 dissolved in a little hot water4 ,beat it well1 and just before putting it into the oven add the lemon juice1 beating it in very thoroughly4 ,bake in square flat pans1 ice it thickly1 and cut it in square pieces4 ,it looks finely on a dish with the silver cake4 ,silver ,cake4 ,one pound of sugar4 ,three quarters of a pound of dried and sifted flour4 ,six ounces of butter4 ,mace and citron4 ,the whites of fourteen eggs4 ,beat the sugar and butter to a cream1 add the whites cut to a stiff froth1 and then the flour4 ,it is a beautiful-looking cake4 ,shrewsbury ,cake4 ,one pound of dried and sifted flour4 ,three quarters of a pound of powdered sugar4 ,half a pound of butter4 ,five eggs4 ,rose water1 or grated lemon peel4 ,stir the butter and sugar to a cream4 ,then add the eggs1 the whites and yolks beaten separately1 and add the flour4 ,queen's ,cake4 ,one pound of dried and sifted flour4 ,one pound of sugar4 ,half a pound of butter4 ,four eggs4 ,one nutmeg4 ,one gill of wine4 ,one gill of brandy4 ,one gill of thin cream4 ,one pound of fruit4 ,rub the butter and sugar together4 ,beat separately the yolks and whites of the eggs4 ,mix all the ingredients1 except the flour and fruit1 which must be put in just before putting in the oven4 ,this makes two three-pint pans full4 ,it requires one hour and a half to bake4 ,crullars4 ,five cups of flour4 ,one cup of butter4 ,two cups of sugar4 ,four eggs4 ,one spoonful of rose water4 ,nutmeg4 ,rub the butter and sugar together1 add the eggs1 the whites and yolks beaten separately1 then the flour4 ,roll into a sheet about half an inch thick1 cut this with a jagging-iron into long narrow strips4 ,twist them into various shapes1 and fry them in hot lard1 of a light brown4 ,the fat must be abundant in quantity1 and very hot1 to prevent the lard from soaking into the cake4 ,lemon ,cake4--,no4 #b4 ,one pound of dried and sifted flour4 ,one pound of sugar4 ,three quarters of a pound of butter4 ,seven eggs4 ,the juice of one lemon1 and the peel of two4 ,this makes two loaves4 ,beat and strain the yolks1 cut the whites hard1 work the butter and sugar to a cream4 ,fruit if wished4 ,a tumbler and a half of currants is enough4 ,this is richer than ,no4 #a1 and keeps well4 ,almond ,cake4 ,one pound of sifted sugar4 ,the yolks of twelve eggs1 beat and mixed with the sugar4 ,the whites of nine eggs1 added to the above in a stiff froth4 ,a pound of dried and sifted flour1 mixed after the above has been stirred ten minutes4 ,half a pound of sweet almonds1 and half a dozen bitter ones1 blanched and pounded with rose water to a cream4 ,six tablespoonfuls of thick cream4 ,use the reserved whites of eggs for frosting4 ,this makes one large1 or two small loaves4 ,lemon ,drop ,cakes4 ,three heaping tablespoonfuls of sifted white sugar4 ,a tablespoonful of sifted flour4 ,the grated rinds of three lemons4 ,the white of one egg well beaten2 all mixed4 ,drop on buttered paper1 and bake in a moderate oven4 ,jelly ,cake4 ,half a pound of sifted white sugar4 ,six ounces of butter4 ,eight eggs1 whites beat to a stiff froth4 ,yolks beat and strained4 ,juice and grated rind of one lemon4 ,one pound of dried and sifted flour4 ,work the butter and sugar to a cream4 ,add the eggs1 then the flour1 and then the lemon juice4 ,butter tin scolloped pans1 and put in this a quarter of an inch thick4 ,bake a light brown1 and pile them in layers1 with jelly or marmelade between4 ,cocoanut ,drops4 ,one pound grated cocoanut1 only the white part4 ,one pound sifted white sugar4 ,the whites of six eggs1 cut to a stiff froth4 ,you must have enough whites of eggs to wet the whole stiff4 ,drop on buttered plates the size of a cent1 and bake immediately4 ,sugar ,drops4 ,twelve spoonfuls of butter4 ,twenty-four spoonfuls of sifted white sugar4 ,a pint of sifted flour4 ,half a nutmeg1 and three eggs1 the whites beaten separately4 ,mix the butter and sugar to a cream1 add the eggs1 then the flour1 drop on buttered tins1 and put sugar plums on the top4 ,bake ten or fifteen minutes4 ,,chapter ,,xvi4 ,,preserves ,,and ,,jellies4 ,general ,directions for making ,preserves and ,jellies4 ,gather fruit when it is dry4 ,long boiling hardens the fruit4 ,pour boiling water over the sieves used1 and wring out jelly-bags in hot water the moment you are to use them4 ,do not squeeze while straining through jelly-bags4 ,let the pots and jars containing sweetmeats just made remain uncovered three days4 ,lay brandy papers over the top1 cover them tight1 and seal them1 or1 what is best of all1 soak a split bladder and tie it tight over them4 ,in drying1 it will shrink so as to be perfectly air-tight4 ,keep them in a dry1 but not warm place4 ,a thick leathery mould helps to preserve fruit1 but when mould appears in specks1 the preserves must be scalded in a warm oven1 or be set into hot water1 which then must boil till the preserves are scalded4 ,always keep watch of preserves which are not sealed1 especially in warm and damp weather4 ,the only sure way to keep them without risk or care1 is to make them with enough sugar and seal them1 or tie bladder covers over4 ,to ,clarify ,syrup for ,sweetmeats4 ,for each pound of sugar1 allow half a pint of water4 ,for every three pounds of sugar1 allow the white of one egg4 ,mix when cold1 boil a few minutes1 and skim it4 ,let it stand ten minutes1 and skim it1 then strain it4 ,brandy ,peaches4 ,prick the peaches with a needle1 put them into a kettle with cold water1 scald them until sufficiently soft to be penetrated with a straw4 ,take half a pound of sugar to every pound of peach2 make the syrup with the sugar1 and while it is a little warm1 mix two-thirds as much of white brandy with it1 put the fruit into jars1 and pour the syrup over it4 ,the late white clingstones are the best to use4 ,peaches 7not very rich74 ,to six pounds of fruit1 put five of sugar4 ,make the syrup4 ,boil the fruit in the syrup till it is clear4 ,if the fruit is ripe1 half an hour will cook it sufficiently4 ,peaches 7very elegant74 ,first take out the stones1 then pare them4 ,to every pound of peaches1 allow one-third of a pound of sugar4 ,make a thin syrup1 boil the peaches in the syrup till tender1 but not till they break4 ,put them into a bowl1 and pour the syrup over them4 ,put them in a dry1 cool place1 and let them stand two days4 ,then make a new rich syrup1 allowing three quarters of a pound of sugar to one of fruit4 ,drain the peaches from the first syrup1 and boil them until they are clear1 in the last syrup4 ,the first syrup must not be added1 but may be used for any other purpose you please1 as it is somewhat bitter4 ,the large white clingstones are the best4 ,to preserve ,quinces ,whole4 ,select the largest and fairest quinces 7as the poorer ones will answer for jelly74 ,take out the cores and pare them4 ,boil the quinces in water till tender4 ,take them out separately on a platter4 ,to each pound of quince1 allow a pound of sugar4 ,make the syrup1 then boil the quinces in the syrup until clear4 ,quince ,jelly4 ,rub the quinces with a cloth1 until perfectly smooth4 ,remove the cores1 cut them into small pieces1 pack them tight in your kettle1 pour cold water on them until it is on a level with the fruit1 but not to cover it2 boil till very soft1 but not till they break4 ,then dip off all the liquor you can1 then put the fruit into a sieve1 and press it1 and drain off all the remaining liquor4 ,then to a pint of the liquor add a pound of sugar1 and boil it fifteen minutes4 ,pour it1 as soon as cool1 into small jars1 or tumblers4 ,let it stand in the sun a few days1 till it begins to dry on the top4 ,it will continue to harden after it is put up4 ,calf's ,foot ,jelly4 ,to four nicely-cleaned calf's feet1 put four quarts of water2 let it simmer gently till reduced to two quarts1 then strain it1 and let it stand all night4 ,then take off all the fat and sediment1 melt it1 add the juice1 and put in the peel of three lemons1 and a pint of wine1 the whites of four eggs1 three sticks of cinnamon1 and sugar to your taste4 ,boil ten minutes1 then skim out the spice and lemon peel1 and strain it4 ,the ,american gelatine1 now very common1 makes as good jelly1 with far less trouble1 and in using it you only need to dissolve it in hot water1 and then sweeten and flavor it4 ,to preserve ,apples4 ,take only tart and well-flavored apples1 peel1 and take out the cores without dividing them1 and then parboil them4 ,make the syrup with the apple water1 allowing three quarters of a pound of white sugar to every pound of apples1 and boil some lemon peel and juice in the syrup4 ,pour the syrup1 while boiling1 on to the apples1 turn them gently while cooking1 and only let the syrup simmer1 as hard boiling breaks the fruit4 ,take it out when the apple is tender through4 ,at the end of a week boil them once more in the syrup4 ,pear4 ,take out the cores1 cut off the stems1 and pare them4 ,boil the pears in water1 till they are tender4 ,watch them1 that they do not break4 ,lay them separately on a platter as you take them out4 ,to each pound of fruit1 take a pound of sugar4 ,make the syrup1 and boil the fruit in the syrup till clear4 ,pineapple 7very fine74 ,pare and grate the pineapple4 ,take an equal quantity of fruit and sugar4 ,boil them slowly in a sauce-pan for half an hour4 ,purple ,plum4--,no4 #a4 ,make a rich syrup4 ,boil the plums in the syrup very gently till they begin to crack open4 ,then take them from the syrup into a jar1 and pour the syrup over them4 ,let them stand a few days1 and then boil them a second time1 very gently4 ,to preserve ,oranges4 ,boil the oranges in soft water till you can run a straw through the skin4 ,clarify three quarters of a pound of sugar for each pound of fruit1 take the oranges from the water1 and pour over them the hot syrup1 and let them stand in it one night4 ,next day1 boil them in the syrup till it is thick and clear4 ,then take them up1 and strain the syrup on to them4 ,purple ,plum4--,no4 #b4 ,take an equal weight of fruit1 and nice brown sugar4 ,take a clean stone jar1 put in a layer of fruit and a layer of sugar1 till all is in4 ,cover them tightly with dough1 or other tight cover1 and put them in a brick oven after you have baked in it4 ,if you bake in the morning1 put the plums in the oven at evening1 and let them remain till the next morning4 ,when you bake again1 set them in the oven as before4 ,uncover them1 and stir them carefully with a spoon1 and do as not to break them4 ,set them in the oven thus the third time1 and they will be sufficiently cooked4 ,white1 or ,green ,plum4 ,put each one into boiling water1 and rub off the skin4 ,allow a pound of fruit to a pound of sugar4 ,make a syrup of sugar and water4 ,boil the fruit in the syrup until clear1 about twenty minutes4 ,let the syrup be cold before you pour it over the fruit4 ,they can be preserved without taking off the skins1 by pricking them4 ,some of the kernels of the stones boiled in give a pleasant flavor4 ,citron ,melon4 ,two fresh lemons to a pound of melon4 ,let the sugar be equal in weight to the lemon and melon4 ,take out the pulp of the melon1 and cut it in thin slices1 and boil it in fair water till tender4 ,take it out and boil the lemon in the same water about twenty minutes4 ,take out the lemon1 add the sugar1 and1 if necessary1 a little more water4 ,let it boil4 ,when clear1 add the melon1 and let it boil a few minutes4 ,strawberries4 ,look them over with care4 ,weigh a pound of sugar to each pound of fruit4 ,put a layer of fruit on the bottom of the preserving kettle1 then a layer of sugar1 and so on till all is in the pan4 ,boil them about fifteen minutes4 ,put them in bottles1 hot1 and seal them4 ,then put them in a box1 and fill it in with dry sand4 ,the flavor of the fruit is preserved more perfectly1 by simply packing the fruit and sugar in alternate layers1 and sealing the jar1 without cooking4 ,but the preserves do not look so well4 ,blackberry ,jam4 ,allow three quarters of a pound of brown sugar to a pound of fruit4 ,boil the fruit half an hour1 then add the sugar1 and boil all together ten minutes4 ,to preserve ,currants to eat with ,meat4 ,strip them from the stem4 ,boil them an hour1 and then to a pound of the fruit1 add a pound of brown sugar4 ,boil all together fifteen or twenty minutes4 ,cherries4 ,take out the stones4 ,to a pound of fruit1 allow a pound of sugar4 ,put a layer of fruit on the bottom of the preserving kettle1 then a layer of sugar1 and continue thus till all are put in4 ,boil till clear4 ,put them in bottles1 hot1 and seal them4 ,keep them in dry sand4 ,currants4 ,strip them from the stems4 ,allow a pound of sugar to a pound of currants4 ,boil them together ten minutes4 ,take them from the syrup1 and let the syrup boil twenty minutes1 and pour it on the fruit4 ,put them in small jars1 or tumblers1 and let them stand in the sun a few days4 ,raspberry ,jam4--,no4 #a4 ,allow a pound of sugar to a pound of fruit4 ,press them with a spoon1 in an earthen dish4 ,add the sugar1 and boil all together fifteen minutes4 ,raspberry ,jam4--,no4 #b4 ,allow a pound of sugar to a pound of fruit4 ,boil the fruit half an hour1 or till the seeds are soft4 ,strain one quarter of the fruit1 and throw away the seeds4 ,add the sugar1 and boil the whole ten minutes4 ,a little currant juice gives it a pleasant flavor1 and when that is used1 an equal quantity of sugar must be added4 ,currant ,jelly4 ,pick over the currants with care4 ,put them in a stone jar1 and set it into a kettle of boiling water4 ,let it boil till the fruit is very soft4 ,strain it through a sieve4 ,then run the juice through a jelly-bag4 ,put a pound of sugar to a pint of juice1 and boil it together five minutes4 ,set it in the sun a few days4 ,quince ,marmalade4 ,rub the quinces with a cloth1 cut them in quarters4 ,put them on the fire with a little water1 and stew them till they are sufficiently tender to rub them through a sieve4 ,when strained1 put a pound of brown sugar to a pound of the pulp4 ,set it on the fire1 and let it cook slowly4 ,to ascertain when it is done1 take out a little and let it get cold1 and if it cuts smoothly it is done4 ,crab-apple marmalade is made in the same way4 ,crab-apple jelly is made like quince jelly4 ,most other fruits are preserved so much like the preceding1 that it is needless to give any more particular directions1 than to say that a pound of sugar to a pound of fruit is the general rule for all preserves that are to be kept through warm weather1 and a long time4 ,preserved ,watermelon ,rinds4 ,this is a fine article to keep well without trouble for a long time4 ,peel the melon1 and boil it in just enough water to cover it till it is soft1 trying with a fork4 7,if you wish it green1 put green vine leaves above and below each layer1 and scatter powdered alum1 less than half a teaspoonful to each pound47 ,allow a pound and a half of sugar to each pound of rind1 and clarify it as directed previously4 ,simmer the rinds two hours in this syrup1 and flavor it with lemon peel grated and tied in a bag4 ,then put the melon in a tureen1 and boil the syrup till it looks thick1 and pour it over4 ,next day1 give the syrup another boiling1 and put the juice of one lemon to each quart of syrup4 ,take care not to make it bitter by too much of the peel4 ,citrons are preserved in the same manner4 ,both these keep through hot weather with very little care in sealing and keeping4 ,preserved ,pumpkin4 ,cut a thick yellow pumpkin1 peeled1 into strips two inches wide1 and five or six long4 ,take a pound of white sugar for each pound of fruit1 and scatter it over the fruit1 and pour on two wine-glasses of lemon juice for each pound of pumpkin4 ,next day1 put the parings of one or two lemons with the fruit and sugar1 and boil the whole three quarters of an hour1 or long enough to make it tender and clear without breaking4 ,lay the pumpkin to cool1 strain the syrup1 and then pour it on to the pumpkin4 ,if there is too much lemon peel1 it will be bitter4 ,,chapter ,,xvii4 ,,pickles4 ,do not keep pickles in common earthen ware1 as the glazing contains lead1 and combines with the vinegar4 ,vinegar for pickling should be sharp1 but not the sharpest kind1 as it injures the pickles4 ,if you use copper1 bell metal1 or brass vessels for pickling1 never allow the vinegar to cool in them1 as it then is poisonous4 ,add a tablespoonful of alum and a tea-cup of salt to each three gallons of vinegar1 and tie up a bag with pepper1 ginger-root1 and spices of all sorts in it1 and you have vinegar prepared for any kind of common pickling4 ,keep pickles only in wood1 or stone ware4 ,anything that has held grease will spoil pickles4 ,stir pickles occasionally1 and if there are soft ones1 take them out and scald the vinegar1 and pour it hot over the pickles4 ,keep enough vinegar to cover them well4 ,if it is weak1 take fresh vinegar1 and pour on hot4 ,do not boil vinegar or spice over five minutes4 ,to ,pickle ,tomatoes4 ,as you gather them1 throw them into cold vinegar4 ,when you have enough1 take them out1 and scald some spices tied in a bag1 in good vinegar1 and pour it hot over them4 ,to ,pickle ,peaches4 ,take ripe but hard peaches1 wipe off the down1 stick a few cloves into them1 and lay them in cold spiced vinegar4 ,in three months they will be sufficiently pickled1 and also retain much of their natural flavor4 ,to ,pickle ,peppers4 ,take green peppers1 take the seeds out carefully1 so as not to mangle them1 soak them nine days in salt and water1 changing it every day1 and keep them in a warm place4 ,stuff them with chopped cabbage1 seasoned with cloves1 cinnamon1 and mace2 put them in cold spiced vinegar4 ,to ,pickle ,nasturtions4 ,soak them three days in salt and water as you collect them1 changing it once in three days1 and when you have enough1 pour off the brine1 and pour on scalding hot vinegar4 ,to ,pickle ,onions4 ,peel1 and boil in milk and water ten minutes1 drain off the milk and water1 and pour scalding spiced vinegar on to them4 ,to ,pickle ,gherkins4 ,keep them in strong brine till they are yellow1 then take them out and turn on hot spiced vinegar1 and keep them in it in a warm place1 till they turn green4 ,then turn off the vinegar1 and add a fresh supply of hot1 spiced vinegar4 ,to ,pickle ,mushrooms4 ,stew them in salted water1 just enough to keep them from sticking4 ,when tender1 pour off the water1 and pour on hot spiced vinegar4 ,then cork them tight if you wish to keep them long4 ,poison ones will turn black if an onion is stewed with them1 and then all must be thrown away4 ,to ,pickle ,cucumbers4 ,wash the cucumbers in cold water1 being careful not to bruise1 or break them4 ,make a brine of rock1 or blown salt 7rock is the best71 strong enough to bear up an egg1 or potato1 and of sufficient quantity to cover the cucumbers4 ,put them into an oaken tub1 or stone-ware jar1 and pour the brine over them4 ,in twenty-four hours1 they should be stirred up from the bottom with the hand4 ,the third day pour off the brine1 scald it1 and pour it over the cucumbers4 ,let them stand in the brine nine days1 scalding it every third day1 as described above4 ,then take the cucumbers into a tub1 rinse them in cold water1 and if they are too salt1 let them stand in it a few hours4 ,drain them from the water1 put them back into the tub or jar1 which must be washed clean from the brine4 ,scald vinegar sufficient to cover them1 and pour it upon them4 ,cover them tight1 and in a week they will be ready for use4 ,if spice is wanted1 it may be tied in a linen cloth1 and put into the jar with the pickles1 or scalded with the vinegar1 and the bag thrown into the pickle jar4 ,if a white scum rises1 take it off and scald the vinegar1 and pour it back4 ,a small lump of alum added to the vinegar1 improves the hardness of the cucumbers4 ,pickled ,walnuts4 ,take a hundred nuts1 an ounce of cloves1 an ounce of allspice1 an ounce of nutmeg1 an ounce of whole pepper1 an ounce of race ginger1 an ounce of horseradish1 half pint of mustard seed1 tied in a bag1 and four cloves of garlic4 ,wipe the nuts1 prick with a pin1 and put them in a pot1 sprinkling the spice as you lay them in2 then add two tablespoonfuls of salt2 boil sufficient vinegar to fill the pot1 and pour it over the nuts and spice4 ,cover the jar close1 and keep it for a year1 when the pickles will be ready for use4 ,butternuts may be made in the same manner1 if they are taken when green1 and soft enough to be stuck through with the head of a pin4 ,put them for a week or two in weak brine1 changing it occasionally4 ,before putting in the brine1 rub them about with a broom in brine to cleanse the skins4 ,then proceed as for the walnuts4 ,the vinegar makes an excellent catsup4 ,mangoes4 ,take the latest growth of young muskmelons1 take out a small bit from one side1 and empty them4 ,scrape the outside smooth1 and soak them four days in strong salt and water4 ,if you wish to green them1 put vine leaves over and under1 with bits of alum1 and steam them a while4 ,then powder cloves1 pepper1 and nutmeg in equal portions1 and sprinkle on the inside1 and fill them with strips of horseradish1 small bits of calamus1 bits of cinnamon and mace1 a clove or two1 a very small onion1 nasturtions1 and then ,american mustard-seed to fill the crevices4 ,put back the piece cut out1 and sew it on1 and then sew the mango in cotton cloth4 ,lay all in a stone jar1 the cut side upward4 ,boil sharp vinegar a few minutes1 with half a tea-cup of salt1 and a tablespoonful of alum to three gallons of vinegar1 and turn it on to the melons4 ,keep dried barberries for garnishes1 and when you use them turn a little of the above vinegar of the mangoes heated boiling hot on to them1 and let them swell a few hours4 ,sliced and salted cabbage with this vinegar poured on hot is very good4 ,fine ,pickled ,cabbage4 ,shred red and white cabbage1 spread it in layers in a stone jar1 with salt over each layer4 ,put two spoonfuls of whole black pepper1 and the same quantity of allspice1 cloves1 and cinnamon1 in a bag1 and scald them in two quarts of vinegar1 and pour the vinegar over the cabbage1 and cover it tight4 ,use it in two days after4 ,an excellent ,way of ,preparing ,tomatoes to eat with ,meat4 ,peel and slice ripe tomatoes1 sprinkling on a little salt as you proceed4 ,drain off the juice1 and pour on hot spiced vinegar4 ,to ,pickle ,martinoes4 ,gather them when you can run a pin head into them1 and after wiping them1 keep them ten days in weak brine1 changing it every other day4 ,then wipe them1 and pour over boiling spiced vinegar4 ,in four weeks they will be ready for use4 ,it is a fine pickle4 ,a convenient ,way to ,pickle ,cucumbers4 ,put some spiced vinegar in a jar1 with a little salt in it4 ,every time you gather a mess1 pour boiling vinegar on them1 with a little alum in it4 ,then put them in the spiced vinegar4 ,keep the same vinegar for scalding all4 ,when you have enough1 take all from the spiced vinegar1 and scald in the alum vinegar two or three minutes1 till green1 and then put them back in the spiced vinegar4 ,indiana ,pickles4 ,take green tomatoes1 and slice them4 ,put them in a basket to drain in layers1 with salt scattered over them1 say a tea-cup full to each gallon4 ,next day1 slice one quarter the quantity of onions1 and lay the onions and tomatoes in alternate layers in a jar1 with spices intervening4 ,then fill the jar with cold vinegar4 ,tomatoes picked as they ripen1 and just thrown into cold spiced vinegar1 are a fine pickle1 and made with very little trouble4 ,to ,pickle ,cauliflower1 or ,brocoli4 ,keep them twenty-four hours in strong brine1 and then take them out and heat the brine1 and pour it on scalding hot1 and let them stand till next day4 ,drain them1 and throw them into spiced vinegar4 ,,chapter ,,xviii4 ,,articles ,,for ,,desserts ,,and ,,evening ,,parties4 ,ice ,cream4 ,one quart of milk4 ,one and a half tablespoonfuls of arrowroot4 ,the grated peel of two lemons4 ,one quart of thick cream4 ,wet the arrowroot with a little cold milk1 and add it to the quart of milk when boiling hot2 sweeten it very sweet with white sugar1 put in the grated lemon peel1 boil the whole1 and strain it into the quart of cream4 ,when partly frozen1 add the juice of the two lemons4 ,twice this quantity is enough for thirty-five persons4 ,find the quantity of sugar that suits you by measure1 and then you can use this every time1 without tasting4 ,some add whites of eggs1 others think it just as good without4 ,it must be made very sweet1 as it loses much by freezing4 ,directions for freezing ,ice ,cream4 ,if you have no apparatus for the purpose 7which is almost indispensable71 put the cream into a tin pail with a very tight cover1 mix equal quantities of snow and blown salt 7not the coarse salt71 or of pounded ice and salt1 in a tub1 and put it as high as the pail1 or freezer2 turn the pail or freezer half round and back again with one hand1 for half an hour1 or longer1 if you want it very nice4 ,three quarters of an hour steadily1 will make it good enough4 ,while doing this1 stop four or five times1 and mix the frozen part with the rest1 the last time very thoroughly1 and then the lemon juice must be put in4 ,then cover the freezer tight with snow and salt till it is wanted4 ,the mixture must be perfectly cool before being put in the freezer4 ,renew the snow and salt while shaking1 so as to have it kept tight to the sides of the freezer4 ,a hole in the tub holding the freezing mixture to let off the water1 is a great advantage4 ,in a tin pail it would take much longer to freeze than in the freezer1 probably nearly twice as long1 or one hour and a half4 ,a long stick1 like a coffee stick1 should be used in scraping the ice from the sides4 ,iron spoons will be affected by the lemon juice1 and give a bad taste4 ,in taking it out for use1 first wipe off every particle of the freezing mixture dry1 then with a knife loosen the sides1 then invert the freezer upon the dish in which the ice is to be served1 and apply two towels rung out of hot water to the bottom part1 and the whole will slide out in the shape of a cylinder4 ,if you wish to put it into moulds1 pour it into them when the cream is frozen sufficiently1 and then cover the moulds in the snow and salt till they are wanted4 ,dip the moulds in warm water to make the ice slip out easily4 ,if you wish to have a freezer made1 send the following directions to a tinner4 ,make a tin cylinder box1 eighteen inches high and eight inches in diameter at the bottom1 and a trifle larger at the top1 so that the frozen cream will slip out easier4 ,have a cover made with a rim to lap over three inches1 and fitted tight4 ,let there be a round handle fastened to the lid1 an inch in diameter1 and reaching nearly across1 to take hold of1 to stir the cream4 ,this will cost from fifty to seventy-five cents4 ,the tub holding the ice and freezer should have a hole in the bottom1 to let the water run off1 and through the whole process the ice must be close packed the whole depth of the freezer4 ,philadelphia ,ice ,cream4 ,two quarts of milk 7cream when you have it74 ,three tablespoonfuls of arrowroot4 ,the whites of eight eggs well beaten4 ,one pound of powdered sugar4 ,boil the milk1 thicken it with the arrowroot1 add the sugar1 and pour the whole upon the eggs4 ,if you wish it flavored with vanilla1 split half a bean1 and boil it in the milk4 ,another ,ice ,cream4 ,three quarts of milk4 ,two pounds and a half of powdered sugar4 ,twelve eggs1 well beaten4 ,mix all together in a tin pail1 add one vanilla bean 7split71 then put the pail into a kettle of boiling water1 and stir the custard all the time1 until it is quite thick4 ,after it is cooled1 add two quarts of rich cream1 and then freeze it4 ,strawberry ,ice ,cream4 ,rub a pint of ripe strawberries through a sieve1 add a pint of cream1 and four ounces of powdered sugar1 and freeze it4 ,ice ,cream without ,cream4 ,a vanilla bean1 or a lemon rind1 is first boiled in a quart of milk4 ,take out the bean or peel1 and add the yolks of four eggs1 beaten well4 ,heat it scalding hot1 but do not boil it1 stirring in white sugar till very sweet4 ,when cold1 freeze it4 ,fruit ,ice ,cream4 ,make rich boiled custard1 and mash into it the soft ripe fruit1 or the grated or cooked hard fruit1 or grated pineapples4 ,rub all through a sieve1 sweeten it very sweet1 and freeze it4 ,quince1 apple1 pear1 peach1 strawberry1 and raspberry1 are all good for this purpose4 ,rich ,custards4 ,one quart of cream4 ,the yolks of six eggs4 ,six ounces of powdered white sugar4 ,a small pinch of salt4 ,two tablespoonfuls of brandy4 ,one spoonful of peach water4 ,half a tablespoonful of lemon brandy4 ,an ounce of blanched almonds1 pounded to a paste4 ,mix the cream with the sugar1 and the yolks of the eggs well beaten1 scald them together in a tin pail in boiling water1 stirring all the time1 until sufficiently thick4 ,when cool1 add the other ingredients1 and pour into custard cups4 ,wine ,cream ,custard4 ,sweeten a pint of cream with sifted sugar1 heat it1 stir in white wine till it curdles1 add rose water1 or grated lemon peel in a bag1 heated in the milk4 ,turn it into cups4 ,or1 mix a pint of milk with the pint of cream1 add five beaten eggs1 a spoonful of flour wet with milk1 and sugar to your taste4 ,bake this in cups1 or pie plates4 ,almond ,custard4 ,blanch and pound four ounces of sweet almonds1 and a few of the bitter4 ,boil them five minutes in a quart of milk1 sweeten to your taste1 and when blood warm1 stir in the beaten yolks of eight eggs1 and the whites of four4 ,heat it1 and stir till it thickens1 then pour into cups4 ,cut the reserved whites to a stiff froth1 and put on the top4 ,a ,cream for ,stewed ,fruit4 ,boil two or three peach leaves1 or a vanilla bean1 in a quart of cream1 or milk1 till flavored4 ,strain and sweeten it1 mix it with the yolks of four eggs1 well beaten2 then1 while heating it1 add the whites cut to a froth4 ,when it thickens1 take it up4 ,when cool1 pour it over the fruit1 or preserves4 ,currant1 ,raspberry1 or ,strawberry ,whisk4 ,put three gills of the juice of the fruit to ten ounces of crushed sugar1 add the juice of a lemon1 and a pint and a half of cream4 ,whisk it till quite thick1 and serve it in jelly glasses1 or a glass dish4 ,lemonade ,ice1 and other ,ices4 ,to a quart of lemonade1 add the whites of six eggs1 cut to a froth1 and freeze it4 ,the juices of any fruit1 sweetened and watered1 may be prepared in the same way1 and are very fine4 ,lemon and ,orange ,cream4 ,grate the outer part of the rind of eight oranges1 or lemons1 into a pint of cold water1 and let it stand from night till morning4 ,add the juice of two dozen of the fruit1 and another pint of cold water4 ,beat the yolks of six eggs1 and add the whites of sixteen eggs1 cut to a stiff froth4 ,strain the juice into the egg4 ,set it over the fire1 and stir in fine white sugar1 till quite sweet4 ,when it begins to thicken1 take it off1 and stir till it is cold4 ,serve it in glasses1 or freeze it4 ,vanilla ,cream4 ,boil a vanilla bean in a quart of rich milk1 till flavored to your taste4 ,beat the yolks of eight eggs1 and stir in1 then sweeten well1 and lastly1 add the whites of the eggs1 cut to a stiff froth4 ,boil till it begins to thicken1 then stir till cold1 and serve in glasses1 or freeze it4 ,a ,charlotte ,russe4 ,half a pint of milk1 and half a vanilla bean boiled in it1 and then cooled and strained4 ,four beaten yolks of eggs1 and a quarter of a pound of powdered loaf sugar stirred into the milk4 ,simmer five minutes1 and cool it4 ,an ounce of ,russia isinglass boiled in a pint of water till reduced one half1 and strained into the above custard4 ,whip a rich cream to a froth1 and stir into the custard4 ,the preceding is for the custard that is to fill the form4 ,prepare the form thus3--,take a large round1 or oval sponge cake1 three or four inches thick1 with perpendicular sides4 ,cut off the bottom about an inch thick1 or a little less1 and then turn it bottom upwards into a form of the same size and shape4 ,then dig out the cake till it is a shell1 an inch thick1 or less4 ,fill the opening with the custard1 and cover it with the slice cut from the bottom4 ,then set it into a tub of pounded ice and salt1 for forty minutes1 being careful not to get any on to the cake4 ,when ready to use it1 turn it out of the form on to a flat oval dish1 and ornament the top with frosting1 or syringe on it candy sugar1 in fanciful forms4 ,this can be made by fitting slices of sponge cake nicely into a form1 instead of using a whole cake4 ,a ,plainer ,charlotte ,russe4 ,half an ounce of ,russia isinglass1 or a little more4 ,half a pint of milk1 and a pint of thick cream4 ,four eggs4 ,three ounces sifted white sugar4 ,a gill and a half of white wine4 ,boil the isinglass in the milk1 flavoring with vanilla or lemon4 ,stir the sugar into the yolks of the eggs4 ,put the wine to the cream1 and beat them to a froth4 ,then strain the isinglass into the yolks1 then add the cream and wine1 and last of all the whites of the eggs cut to a stiff froth4 ,then line a dish with sponge cake1 making the pieces adhere with whites of eggs1 and pour in the above4 ,a ,superior ,omelette ,soufle4 ,take eight eggs4 ,put the whites on one plate1 and the yolks on another 7two persons do it better than one72 beat up the whites to a perfect froth1 and at the same time stir the yolks with finely-powdered sugar1 flavored with a little lemon peel1 grated4 ,then1 while stirring the whites1 pour the yolks into the whites1 stir them a little 7but not beat them74 ,then pour all on a round tin plate1 and put it in the oven2 when it begins to rise a little1 draw it to the mouth of the oven1 and with a spoon pile it up in a pyramidal shape1 and leave it a few minutes longer in the oven4 ,the whole baking requires but three or four minutes1 and should be done just as wanted for the table4 ,almond ,cheese ,cake4 ,three well-beaten eggs4 ,a pint of new milk1 boiling while the eggs are mixed in4 ,half a glass of wine1 poured in while boiling4 ,on adding the wine1 take it from the fire1 strain off the whey1 and put to the curds sifted white sugar1 to your taste1 three eggs1 well beaten1 a teaspoonful of rose water1 half a pound of sweet almonds1 and a dozen of bitter ones1 all blanched and pounded1 and sixteen even spoonfuls of melted butter4 ,pour this into patties lined with thin pastry4 ,ornament the top with ,zante currants1 and almonds cut in thin slips4 ,bake as soon as done4 ,flummery4 ,cut sponge cake into thin slices1 and line a deep dish4 ,make it moist with white wine2 make a rich custard1 using only the yolks of the eggs4 ,when cool1 turn it into the dish1 and cut the whites to a stiff froth1 and put on the top4 ,chicken ,salad4 ,cut the white meat of chickens into small bits1 the size of peas4 ,chop the white parts of celery nearly as small4 ,prepare a dressing thus3-- ,rub the yolks of hard-boiled eggs smooth1 to each yolk put half a teaspoonful of mustard1 the same quantity of salt1 a tablespoonful of oil1 and a wine-glass of vinegar4 ,mix the chicken and celery in a large bowl1 and pour over this dressing4 ,the dressing must not be put on till just before it is used4 ,bread and butter and crackers are served with it4 ,gelatine1 or ,american ,isinglass ,jelly4 ,two ounces of ,american isinglass1 or gelatine4 ,one quart of boiling water4 ,a pint and a half of white wine4 ,the whites of three eggs4 ,soak the gum in cold water half an hour4 ,then take it from the water1 and pour on the quart of boiling water4 ,when cooled1 add the grated rind of one lemon1 and the juice of two1 and a pound and a half of loaf sugar4 ,then beat the whites of the eggs to a stiff froth1 and stir them in1 and let the whole boil till the egg is well mixed1 but do not stir while it boils4 ,strain through a jelly-bag1 and then add the wine4 ,wine jelly is made thus1 except that half a pint more of wine is added4 ,in cold weather1 a pint more of water may be added4 ,this jelly can be colored by beet juice1 saffron1 or indigo1 for fancy dishes4 ,oranges in ,jelly4 ,peel and divide into halves several small-size oranges2 boil them in water till a straw will pierce them1 then put them into a syrup made of half a pound of sugar for each pound of fruit1 and boil the oranges in it till clear4 ,then stir in an ounce1 or more1 of clarified isinglass1 and let it boil a little while4 ,take the oranges into a dish1 and strain the jelly over4 ,lemons may be done the same way4 ,jelly ,tarts4 ,one pound of sifted flour4 ,three quarters of a pound of butter1 rubbed in well4 ,wet it up with about a pint of cold water1 in which a bit of sal volatile1 the size of a large pea dissolved in a little cold water1 has been put4 ,beat the whole with a rolling-pin1 cut it into round cakes1 wet the tops with beaten egg1 and strew on fine white sugar4 ,bake in a quick oven1 and when done put a spoonful of jelly in the centre of each4 ,sweet ,paste ,jelly ,tarts4 ,a pint of dried and sifted flour4 ,a pint of sifted sugar4 ,two-thirds of a pint of sweet butter4 ,a bit of sal volatile1 the size of two large peas1 dissolved in a tablespoonful of cold water4 ,mix the butter and sugar to a cream1 work in the flour1 add the sal volatile1 and cold water1 if needed1 for making a paste to roll4 ,beat the whole with a rolling-pin1 roll it half an inch thick1 cut it with a tumbler1 wet the tops with milk1 put them on buttered tins into a quick oven1 and when done1 heap a spoonful of jelly on the centre of each4 ,they are excellent for a dessert1 or for evening parties4 ,an ,apple ,lemon ,pudding4 ,six spoonfuls of grated1 or of cooked and strained apple4 ,three lemons1 pulp1 rind1 and juice1 all grated4 ,half a pound of melted butter4 ,sugar to the taste4 ,seven eggs1 well beaten4 ,mix1 and bake with or without paste4 ,it can be made still plainer by using nine spoonfuls of apple1 one lemon1 two-thirds of a cup full of butter1 and three eggs4 ,buttermilk ,pop4 ,rub an ounce of butter into a tea-cup of flour1 wet it up to a thin paste with cold buttermilk1 and pour it into two quarts of boiling fresh buttermilk4 ,salt to the taste4 ,wheat ,flour ,blanc ,mange4 ,wet up six tablespoonfuls of flour to a thin paste1 with cold milk1 and stir it into a pint of boiling milk4 ,flavor with lemon peel1 or peach leaves boiled in the milk4 ,add a pinch of salt1 cool it in a mould1 and eat with sweetened cream and sweetmeats4 ,orange ,marmelade4 ,take two lemons1 and a dozen oranges2 grate the yellow part of all the oranges but five1 and set it aside4 ,make a clear syrup of an equal weight of sugar4 ,clear the oranges of rind and seeds1 and put them with the grated rinds into the syrup1 and boil about twenty minutes1 till it is a transparent mass4 ,a ,simple ,lemon ,jelly 7easily made74 ,one ounce of cooper's isinglass4 ,a pound and a half of loaf sugar4 ,three lemons1 pulp1 skin1 and juice1 grated4 ,pour a quart of boiling water on to the isinglass1 add the rest1 mix and strain it1 then add a glass of wine1 and pour it to cool in some regular form4 ,if the lemons are not fresh1 add a little cream of tartar1 or tartaric acid4 ,american gelatine is used for this4 ,cranberry4 ,pour boiling water on them1 and then you can easily separate the good and the bad4 ,boil them in a very little water till soft1 then sweeten to your taste4 ,if you wish a jelly1 take a portion and strain through a fine sieve4 ,fruits ,preserved without ,cooking4 ,pineapples peeled and cut in thin slices1 with layers of sugar under and over each slice1 will keep without cooking1 and the flavor is fully preserved4 ,use a pound and a half of sugar for each pound of fruit4 ,quinces peeled and boiled soft1 and then laid in sugar1 pound to a pound1 in the same way1 are very beautiful4 ,apple ,ice 7very fine74 ,take finely-flavored apples1 grate them fine1 and then make them very sweet1 and freeze them4 ,it is very delicious4 ,pears1 peaches1 or quinces1 also are fine either grated fine or stewed and run through a sieve1 then sweetened very sweet and frozen4 ,the flavor is much better preserved when grated than when cooked4 ,lemon1 or ,orange ,ice ,cream4 ,squeeze a dozen lemons1 and make the juice thick with sugar2 then stir in slowly three quarts of cream1 and freeze it4 ,oranges require less sugar4 ,cream ,tarts4 ,one pound of sifted flour1 and a salt spoon of salt4 ,a quarter of a pound of rolled sugar4 ,a quarter of a pound of butter1 and one beaten egg4 ,sal volatile the size of a nutmeg1 dissolved in a spoonful of cold water4 ,mix the above1 and wet up with cold water1 and line some small patties1 or tartlet pans4 ,bake in a quick oven1 then fill with mock cream1 sprinkle on powdered sugar1 put them back into the oven a few minutes till a little browned4 ,whip ,syllabub4 ,one pint of cream4 ,sifted white sugar to your taste4 ,half a tumbler of white wine4 ,the grated rind and juice of one lemon4 ,beat all to a stiff froth4 ,trifles4 ,one well-beaten egg1 and one tablespoonful of sugar4 ,a salt spoonful of salt1 and flour enough for a stiff dough4 ,cut it in thin round cakes1 and fry in lard2 when they rise to the surface and are turned over1 they are done4 ,drain on a sieve1 and put jam or jelly on the centre of each4 ,nothings4 ,three well-beaten eggs1 a salt spoonful of salt1 and flour enough for a very stiff paste4 ,roll and cut into very thin cakes1 fry them like trifles1 and put two together with jam1 or jelly between4 ,apple ,snow4 ,put twelve very tart apples in cold water over a slow fire4 ,when soft1 take away the skins and cores1 and mix in a pint of sifted white sugar2 beat the whites of twelve eggs to a stiff froth1 and then add them to the apples and sugar4 ,put it in a dessert dish1 and ornament with myrtle and box4 ,iced ,fruit4 ,take fine bunches of currants on the stalk1 dip them in well-beaten whites of eggs1 lay them on a sieve and sift white sugar over them1 and set them in a warm place to dry4 ,ornamental ,froth4 ,the whites of four eggs in a stiff froth1 put into the syrup of preserved raspberries1 or strawberries1 beaten well together1 and turned over ice cream1 or blanc mange4 ,make white froth to combine with the colored in fanciful ways4 ,it can be put on the top of boiling milk1 and hardened to keep its form4 ,to ,clarify ,isinglass4 ,dissolve an ounce of isinglass in a cup of boiling water1 take off the scum1 and drain through a coarse cloth4 ,jellies1 candies1 and blanc mange should be done in brass1 and stirred with silver4 ,blanc ,mange4 ,a pint of cream1 and a quart of boiled milk4 ,an ounce and a half of clarified isinglass1 stirred into the milk4 ,sugar to your taste4 ,a teaspoonful of fine salt4 ,flavor with lemon1 or orange1 or rose water4 ,let it boil1 stirring it well1 then strain into moulds4 ,three ounces of almonds pounded to a paste and added while boiling1 is an improvement4 ,or filberts1 or hickory-nuts1 can be skinned and used thus4 ,it can be flavored by boiling in it a vanilla bean1 or a stick of cinnamon4 ,save the bean to use again4 ,calf's ,foot ,blanc ,mange4 ,take a pint of calf's foot jelly1 or ,american isinglass jelly1 and put it in a sauce-pan1 with the beaten yolks of six eggs1 and stir till it begins to boil4 ,then sweeten and flavor to your taste2 set it in a pan of cold water1 and stir it till nearly cold1 to prevent curdling1 and when it begins to thicken1 put it into moulds4 ,variegated ,blanc ,mange4 ,for evening parties a pretty ornamental variety can be made thus4 ,color the blanc mange in separate parcels1 red1 with juice of boiled beets1 or cochineal2 yellow1 with saffron2 and blue1 with indigo4 ,put in a layer of white1 and when cool1 a layer of another color1 and thus as many as you like4 ,you can arrange it in moulds thus1 or in a dish1 and when cold cut it in fanciful shapes4 ,jaune ,mange4 ,boil an ounce of isinglass in a little more than half a pint of water1 till dissolved2 strain it1 add the juice and a little of the grated rind of two oranges1 a gill of white wine1 the yolks of four eggs1 beaten and strained1 and sugar to your taste4 ,stir over a gentle fire till it just boils1 and then strain into a mould4 ,ivory ,dust ,jelly4 ,boil a pound of the dust in five pints of water1 till reduced to one quart1 strain it1 add a quart more of water1 boil till a stiff jelly1 then add lemon1 or orange juice and rind1 and sugar to your taste1 and strain into moulds4 ,apple ,jelly4 ,boil tart1 peeled apples in a little water1 till glutinous1 strain out the juice1 and put a pound of white sugar to a pint of the juice4 ,flavor to your taste1 boil till a good jelly1 and then put it into moulds4 ,another ,lemon ,jelly4 ,take the clear juice of twelve lemons1 and a pound of fine loaf sugar1 and a quart of water4 ,for each quart of the above mixture1 put in an ounce of clarified isinglass1 let it boil up once1 and strain into moulds4 ,if not stiff enough1 add more isinglass1 and boil again4 ,orange ,jelly4 ,the juice of nine oranges and three lemons4 ,the grated rind of one lemon1 and one orange1 pared thin4 ,two quarts of water1 and four ounces of isinglass1 broken up and boiled in it to a jelly4 ,add the above1 and sweeten to your taste4 ,then add the whites of eight eggs1 well beaten to a stiff froth1 and boil ten minutes1 strain and put into moulds1 first dipped in cold water4 ,when perfectly cold1 dip the mould in warm water1 and turn on to a glass dish4 ,floating ,island4 ,beat the yolks of six eggs with the juice of four lemons1 sweeten it to your taste1 and stir it into a quart of boiling milk till it thickens1 then pour it into a dish4 ,whip the whites of the eggs to a stiff froth1 and put it on the top of the cream4 ,another ,syllabub4 ,the juice and grated outer skin of a large lemon4 ,four glasses of white wine4 ,a quarter of a pound of sifted white sugar4 ,mix the above1 and let them stand some hours4 ,then whip it1 adding a pint of thick cream1 and the whites of two eggs cut to a froth4 ,an ,ornamental ,dish4 ,pare and core1 without splitting1 some small-sized tart apples1 and boil them very gently with one lemon for every six apples1 till a straw will pass through them4 ,make a syrup of half a pound of white sugar for each pound of apples1 put the apples unbroken1 and the lemons sliced1 into the syrup1 and boil gently till the apples look clear4 ,then take them up carefully1 so as not to break them1 and add an ounce1 or more1 of clarified isinglass to the syrup1 and let it boil up4 ,then lay a slice of lemon on each apple1 and strain the syrup over them4 ,carrageen ,blanc ,mange 7,irish ,moss74 ,take one tea-cup full of ,carrageen1 or ,irish moss1 after it has been carefully picked over4 ,wash it thoroughly in pearlash water1 to take out the saline taste2 then rinse it in several waters1 put it in a tin pail1 and pour to it a quart of milk4 ,set the pail1 closely covered1 into a kettle of boiling water4 ,let it stand until the moss thickens the milk1 then strain through a fine sieve1 sweeten with powdered loaf sugar1 and flavor with rose or lemon4 ,wet the moulds in cold water1 then pour in the blanc mange1 and set it in a cool place4 ,in two1 or three hours1 or when quite firm1 it may be used4 ,loosen the edges from the moulds1 and then turn it out upon china or glass plates4 ,it may be served with powdered sugar and cream4 ,a ,dish of ,snow4 ,grate the white part of cocoanut1 put it in a glass dish and serve with currant or cranberry jellies4 ,to ,clarify ,sugar4 ,take four pounds of sugar1 and break it up4 ,whisk the white of an egg1 and put it with a tumblerful of water into a preserving pan1 and add water gradually1 till you have two quarts1 stirring well4 ,when there is a good frothing1 throw in the sugar1 boil moderately1 and skim it4 ,if the sugar rises to run over1 throw in a little cold water1 and then skim it1 as it is then still4 ,repeat this1 and when no more scum rises1 strain the sugar for use4 ,to ,prepare ,sugar for ,candies4 ,put a coffee cup of water for each pound of sugar1 into a brass1 or copper kettle1 over a slow fire4 ,put in1 for each pound1 say half a sheet of isinglass1 and half a teaspoonful of gum-arabic1 dissolved together4 ,skim off all impurities1 and flavor to your taste4 ,all sugar for candy is prepared thus1 and then boiled till1 when drawn into strings and cooled1 it snaps like glass4 ,a little hot rum1 or vinegar1 must be put to loaf sugar candy1 to prevent its being too brittle4 ,candies made thus1 can be colored with boiled beet juice1 saffron1 and indigo1 and it can be twisted1 rolled1 and cut into any forms4 ,it can have cocoanut1 almonds1 hickory-nuts1 ,brazil1 or peanuts1 sliced1 or chopped and put in4 ,it can be flavored with vanilla1 rose1 lemon1 orange1 cloves1 cinnamon1 or anything you please4 ,sugar ,kisses4 ,whisk four whites of eggs to a stiff froth1 and stir in half a pound of sifted white sugar1 and flavor it as you like4 ,lay it1 when stiff1 in heaps1 on white paper1 each the shape and size of half an egg1 and an inch apart4 ,place them on a board which is half an inch thick1 and put them into a hot oven4 ,when they turn a little yellowish1 slip off the paper on to a table1 and let them cool five minutes4 ,then slip off two of the kisses with a knife1 and join the bottom parts together which touched the paper1 and they1 if pressed gently1 will adhere4 ,then lay them on a plate1 and continue till all are thus prepared4 ,these look handsomely1 and are very delicate and good4 ,almond ,macaroons4 ,half a pound of almonds blanched1 and pounded with a teaspoonful of essence of lemon till a smooth paste4 ,add an equal quantity of sifted white sugar1 and the beaten whites of two eggs4 ,work well together with a spoon4 ,dip your hand in water1 and work them into balls the size of a nutmeg1 lay them on white paper1 an inch apart2 then dip your hand in water1 and smooth them4 ,put them in a cool oven for three quarters of an hour4 ,cocoanut can be grated and used in place of the almonds1 and thus make cocoanut macaroons4 ,filbert ,macaroons4 ,heat a quarter of a pound of filbert meats till the skin will rub off1 and when cold pound them1 and make a paste with a little white of an egg1 add a quarter of a pound of white sifted sugar1 and the white of an egg2 when well mixed1 bake them like almond macaroons4 ,flour macaroons look as well1 and are nearly as good4 ,to make them1 work a pint of sifted white sugar into one beaten egg1 till a smooth paste1 and add a little sifted flour1 so as to mould it in your hands4 ,flavor with essence of lemon1 or rose water1 and proceed as with almond macaroons4 ,cocoanut ,drops4 ,the white part of a cocoanut1 grated4 ,the whites of four eggs1 well beaten4 ,half a pound of sifted white sugar4 ,flavor with rose water1 or essence of lemon4 ,mix all as thick as can be stirred1 lay in heaps an inch apart1 on paper1 and on a baking tin2 put them in a quick oven1 and take them out when they begin to look yellowish4 ,candied ,fruits4 ,preserve the fruit1 then dip it in sugar boiled to candy thickness1 and then dry it4 ,grapes and some other fruits may be dipped in uncooked1 and then dried1 and they are fine4 ,another ,way4 ,take it from the syrup1 when preserved1 dip it in powdered sugar1 and set it on a sieve in an oven to dry4 ,to make an ,ornamental ,pyramid for a ,table4 ,boil loaf sugar as for candy1 and rub it over a stiff form1 made for the purpose1 of stiff paper1 which must be well buttered4 ,set it on a table1 and begin at the bottom1 and stick on to this frame1 with the sugar1 a row of macaroons1 kisses1 or other ornamental articles1 and continue till the whole is covered4 ,when cold1 draw out the pasteboard form1 and set the pyramid in the centre of the table with a small bit of wax candle burning with it1 and it looks very beautifully4 ,,chapter ,,xix4 ,,temperance ,,drinks4 ,the advocates of entire abstinence from intoxicating drinks seem to be divided into three classes4 ,one class consider it to be a sin in itself1 to take anything that contains the intoxicating principle4 ,another class adopt the temperance pledge on the principle urged by ,st4 ,paul in #a ,cor4 #h3 #ac1 and engage not to use intoxicating drinks as a beverage1 nor to offer them to others1 and maintain that though neither their pledge nor divine command requires more than this1 yet that1 to avoid the appearance of evil1 they will not use any kind of alcoholic liquors for any purpose4 ,such will not employ it in cooking1 nor keep it in their houses4 ,the third class believe that the wisest course is to adopt the pledge 8not to use1 or offer to others intoxicating drinks as a beverage10 and strictly to adhere1 both to the spirit and letter of this pledge1 but not to go beyond it4 ,such think it proper to use wine and brandy in cooking1 and occasionally for medicinal purposes1 and suppose that the cause of temperance will be best promoted by going no farther4 ,the writer belongs to this last class1 and therefore has not deemed it desirable to omit or alter receipts in which wine and brandy are employed for cooking4 ,it has now become almost universal1 in the medical profession1 to maintain the principle1 that alcoholic drinks1 except as medicine1 are never needful1 but as the general rule1 are always injurious4 ,and they consider that those cases where the use of them seems to involve no evil1 should be regarded as owing to the fact that a strong constitution1 or some peculiarity of temperament1 can occasionally resist the evil influence for a certain length of time1 just as some persons1 by similar causes1 are sustained in health in a malaria district4 ,but none can tell how long a good constitution will resist the baleful operation of alcohol or malaria1 nor are these exceptions any argument in favor either of intoxicating drinks or a pestilential atmosphere4 ,the great abundance of delicious and healthful drinks that are within reach1 leaves no excuse for resorting to such as are pernicious4 ,the following receipts furnish a great variety1 and many of them are very easily and cheaply obtained4 ,in regard to effervescing drinks1 ,dr4 ,pereira remarks3 8,water charged with carbonic acid forms a cool and refreshing beverage4 ,it acts as a diaphoretic and diuretic 7i4 e41 to promote perspiration and the healthful action of the kidneys71 and is a most valuable agent for checking nausea and vomiting4 ,when it contains bicarbonate of soda in solution1 it proves antacid1 and is a most valuable beverage for persons afflicted with calculi in the bladder40 ,the following receipts may be tried in succession1 and some among them will suit the taste of every one4 ,some of the receipts for drinks for the sick are also very fine for common use4 ,ginger ,beer ,powders1 and ,soda ,powders4 ,put into blue papers1 thirty grains to each paper1 of bicarbonate of soda1 five grains of powdered ginger1 and a drachm of white powdered sugar4 ,put into white papers1 twenty-five grains to each1 of powdered tartaric acid4 ,put one paper of each kind to half a pint of water4 ,the common soda powders of the shops are like the above1 when the sugar and ginger are omitted4 ,soda powders can be kept on hand1 and the water in which they are used can be flavored with any kind of syrup or tincture1 and thus make a fine drink for hot weather4 ,currant ,ice ,water4 ,press the juice from ripe currants1 strain it1 and put a pound of sugar to each pint of juice4 ,put it into bottles1 cork and seal it1 and keep it in a cool1 dry place4 ,when wanted1 mix it with ice water for a drink4 ,or put water with it1 make it very sweet1 and freeze it4 ,freezing always takes away much of the sweetness4 ,the juices of other acid fruits can be used in the same way4 ,sarsaparilla ,mead4 ,one pound of ,spanish sarsaparilla4 ,boil it in four gallons of water five hours1 and add enough water to have two gallons4 ,add sixteen pounds of sugar1 and ten ounces of tartaric acid4 ,to make a tumbler of it1 take half a wine-glass of the above1 and then fill with water1 and put in half a teaspoonful of soda4 ,effervescing ,fruit ,drinks4 ,very fine drinks for summer are prepared by putting strawberries1 raspberries1 or blackberries into good vinegar and then straining it off1 and adding a new supply of fruit till enough flavor is secured1 as directed in ,strawberry ,vinegar4 ,keep the vinegar bottled1 and in hot weather use it thus4 ,dissolve half a teaspoonful or less of saleratus1 or soda in a tumbler1 very little water till the lumps are all out4 ,then fill the tumbler two-thirds full of water1 and then add the fruit vinegar4 ,if several are to drink1 put the soda1 or saleratus into the pitcher1 and then put the fruit vinegar into each tumbler1 and pour the alkali water from the pitcher into each tumbler1 as each person is all ready to drink1 as delay spoils it4 ,effervescing ,jelly ,drinks4 ,when jams or jellies are too old to be good for table use1 mix them with good vinegar1 and then use them with soda1 or saleratus1 as directed above4 ,summer ,beverage4 ,ten drops of oil of sassafras4 ,ten drops of oil of spruce4 ,ten drops of oil of wintergreen4 ,two quarts of boiling water poured on to two great spoonfuls of cream tartar4 ,then add eight quarts of cold water1 the oils1 three gills of distillery yeast 7or twice as much home-brewed71 and sweeten it to the taste4 ,in twenty-four hours1 bottle it1 and it is a delicious beverage4 ,simple ,ginger ,beer4 ,one great spoonful of ginger and one of cream tartar4 ,one pint of home-brewed yeast and one pint of molasses4 ,six quarts of water4 ,when it begins to ferment bottle it1 and it will be ready for use in eight hours4 ,orange1 or ,lemon ,syrup4 ,put a pound and a half of white sugar to each pint of juice1 add some of the peel1 boil ten minutes1 then strain and cork it4 ,it makes a fine beverage1 and is useful to flavor pies and puddings4 ,acid ,fruit ,syrups4 ,the juice of any acid fruit can be made into a syrup by the above receipt1 using only a pound of sugar for each pint of juice1 and kept on hand for summer drink4 ,imitation ,lemon ,syrup4 ,four ounces tartaric acid1 powdered4 ,two drachms oil of lemon4 ,this can be kept in a vial for a month1 and then must be renewed4 ,a tablespoonful put to water sweetened with loaf sugar1 makes six glasses of lemonade4 ,superior ,ginger ,beer4 ,ten pounds of sugar4 ,nine ounces of lemon juice4 ,half a pound of honey4 ,eleven ounces bruised ginger root4 ,nine gallons of water4 ,three pints of yeast4 ,boil the ginger half an hour in a gallon and a half of water1 then add the rest of the water and the other ingredients1 and strain it when cold1 add the white of one egg beaten1 and half an ounce of essence of lemon4 ,let it stand four days then bottle it1 and it will keep good many months4 ,lemon ,sherbet4 ,dissolve a pound and a half of loaf sugar in one quart of water1 add the juice of ten lemons1 press the lemons so as to extract not only the juice1 but the oil of the rind1 and let the skins remain a while in the water and sugar4 ,strain through a sieve1 and then freeze it like ice cream4 ,orange ,sherbet4 ,take the juice of a dozen oranges1 and pour a pint of boiling water on the peel1 and let it stand1 covered1 half an hour4 ,boil a pound of loaf sugar in a pint of water1 skim1 and then add the juice and the water in the peel to the sugar4 ,strain it and cool it with ice1 or freeze it4 ,the juice of two lemons and a little more sugar improves it4 ,sham ,champagne4 ,one lemon sliced4 ,a tablespoonful of tartaric acid4 ,one ounce of race ginger4 ,one pound and a half of sugar4 ,two gallons and a half of boiling water poured on to the above4 ,when blood warm1 add a gill of distillery yeast1 or twice as much of home-brewed4 ,let it stand in the sun through the day4 ,when cold in the evening1 cork and wire it4 ,in two days it is ready for use4 ,coffee4 ,mocha and ,old ,java are the best1 and time improves all kinds4 ,dry it a long time before roasting4 ,roast it quick1 stirring constantly1 or it will taste raw and bitter4 ,when roasted1 put in a bit of butter the size of a chestnut4 ,keep it shut up close1 or it loses its strength and flavor4 ,never grind it till you want to use it1 as it loses flavor by standing4 ,to prepare it1 put two great spoonfuls to each pint of water1 mix it with the white1 yolk1 and shell of an egg1 pour on hot1 but not boiling water1 and boil it not over ten minutes4 ,take it off1 pour in half a tea-cup of cold water1 and in five minutes pour it off without shaking4 ,when eggs are scarce1 clear with fish skin1 as below4 ,boiled milk improves both tea and coffee1 but must be boiled separately4 ,much coffee is spoiled by being burned black instead of brown1 and by being burned unequally1 some too much and some too little4 ,constant care and stirring are indispensable4 ,fish ,skin for ,coffee4 ,take the skin of a mild codfish which has not been soaked1 rinse and then dry it in a warm oven1 after bread is drawn4 ,cut it in inch squares4 ,one of these serves for two quarts of coffee1 and is put in the first thing4 ,chocolate4 ,allow three large spoonfuls of scraped chocolate to each pint of water1 or take off an inch of the cake for each quart of water1 boil it half an hour1 and do not boil the milk in it1 but add it when wanted4 ,cocoa and ,shells4 ,dry the nut in a warm oven after bread is drawn1 pound it1 and put an ounce to each pint of water4 ,boil an hour1 and do not add milk till it is used4 ,if shells are used1 soak them over night1 then boil them an hour in the same water4 ,put in as much as you like4 ,boil cocoa and chocolate the day before1 cool and take off the oil1 and then heat for use1 and it is as good1 and more healthful4 ,tea4 ,the old-fashioned rule to put one teaspoonful for each person1 is not proper1 as thus fifty persons would require fifty teaspoonfuls1 which is enormous4 ,every person must be guided by taste in this matter4 ,tea is spoilt unless the water is boiling when it is made4 ,black tea improves by boiling1 but green is injured by it4 ,ochra4 ,it is said that the seeds of ochra burnt like coffee1 make a beverage almost exactly like it4 ,children's ,drinks4 ,there are drinks easily prepared for children1 which they love much better than tea and coffee1 for no child at first loves these drinks till trained to it4 ,as their older friends are served with green and black tea1 there is a white tea to offer them1 which they will always prefer1 if properly trained1 and it is always healthful4 ,white ,tea4 ,put two teaspoonfuls of sugar into half a cup of good milk1 and fill it with boiling water4 ,boy's ,coffee4 ,crumb bread1 or dry toast1 into a bowl4 ,put on a plenty of sugar1 or molasses4 ,put in one half milk and one half boiling water4 ,to be eaten with a spoon1 or drank if preferred4 ,molasses for sweetening is preferred by most children4 ,strawberry ,vinegar4 ,put four pounds very ripe strawberries1 nicely dressed1 to three quarts of the best vinegar1 and let them stand three1 or four days4 ,then drain the vinegar through a jelly-bag1 and pour it on to the same quantity of fruit4 ,repeat the process in three days a third time4 ,finally1 to each pound of the liquor thus obtained1 add one pound of fine sugar4 ,bottle it and let it stand covered1 but not tight corked1 a week2 then cork it tight1 and set it in a dry and cool place1 where it will not freeze4 ,raspberry vinegar can be made in the same way4 ,royal ,strawberry ,acid4 ,take three pounds of ripe strawberries1 two ounces of citric acid1 and one quart of spring water4 ,dissolve the acid in the water and pour it on to the strawberries1 and let them stand in a cool place twenty-four hours4 ,then drain the liquid off and pour it on to three pounds more of strawberries1 and let it stand twenty-four hours4 ,then add to the liquid its own weight of sugar1 boil it three or four minutes 7in a porcelain lined preserve kettle1 lest metal may affect the taste71 and when cool1 cork it in bottles lightly for three days1 and then tight1 and seal them4 ,keep it in a dry and cool place1 where it will not freeze4 ,it is very delicious for the sick1 or the well4 ,delicious ,milk ,lemonade4 ,pour a pint of boiling water on to six ounces of loaf sugar1 add a quarter of a pint of lemon juice1 and half the quantity of good sherry wine4 ,then add three quarters of a pint of cold milk1 and strain the whole1 to make it nice and clear4 ,portable ,lemonade4 ,mix strained lemon juice with loaf sugar1 in the proportion of four large lemons to a pound1 or as much as it will hold in solution2 grate the rind of the lemons into this1 and preserve this in a jar4 ,if this is too sweet1 add a little citric acid4 ,use a tablespoonful to a tumbler of water4 ,,chapter ,,xx4 ,,receipts ,,for ,,food ,,and ,,drinks ,,for ,,the ,,sick4 ,general ,remarks on the ,preparation of ,articles for the ,sick4 ,always have everything you use very sweet and clean1 as the sense of taste and smell are very sensitive in sickness4 ,never cook articles for the sick over a smoke or blaze1 as you will thus impart a smoky taste4 ,when the mixture is thick1 stir often to prevent burning4 ,be very careful1 in putting in seasoning1 not to put in too much1 as it is easy to add1 but not to subtract4 ,the nicest way to flavor with orange or lemon peel1 is to rub loaf sugar on the peel till the oil is absorbed into it1 and then use the sugar to flavor and sweeten4 ,herbs and spice1 when boiled to flavor1 should be tied in a rag1 as they will not then burn on to the vessel at the edges4 ,always have a shawl at hand1 also a clean towel1 a clean handkerchief1 and a small waiter when you present food or drink4 ,many of the articles for desserts and evening parties are good for the sick4 ,an ,excellent ,relish for a ,convalescent4 ,cut some codfish to bits the size of a pea1 and boil it a minute in water to freshen it4 ,pour off all the water1 and add some cream and a little pepper4 ,split and toast a ,boston cracker1 and put the above upon it4 ,milk with a little butter may be used instead of cream4 ,ham or smoked beef may be prepared in the same way4 ,for a variety1 beat up an egg and stir it in1 instead of cream1 or with the cream4 ,these preparations are also good for a relish for a family at breakfast or tea4 ,several ,ways of ,preparing ,chickens for the ,sick4 ,chicken tea is made by boiling any part of the chicken1 and using the broth weak with only a little salt4 ,chicken broth is made by boiling a chicken a good deal1 and skimming very thoroughly and seasoning with salt4 ,a little rice1 or pearl barley improves it1 or a little parsley may be used to flavor it4 ,chicken panada is made by pounding some of the meat of boiled chicken in a mortar1 with a little broth1 and also a little salt and nutmeg4 ,then pour in a little broth and boil it five minutes4 ,it should be a thick broth4 ,milk ,porridge4 ,make a thin batter with ,indian meal and wheat flour1 a spoonful of each1 and pour it into a quart of boiling milk and water1 equal portions of each4 ,salt it to the taste4 ,boil ten minutes4 ,rice ,gruel1 and ,oatmeal ,gruel4 ,make a thin paste of ground rice or ,indian meal1 and pour into boiling water1 or boiling milk and water4 ,let the rice boil up once1 but the corn meal must boil half an hour4 ,season with salt1 sugar1 and nutmeg4 ,a little cream is a great improvement4 ,arrowroot and ,tapioca ,gruels4 ,jamaica arrowroot is the best4 ,make a thin paste1 and pour into boiling water1 and flavor with sugar1 salt1 and nutmeg4 ,a little lemon juice improves it4 ,tapioca must be soaked in twice the quantity of water over night1 then add milk and water1 and boil till it is soft4 ,flavor as above4 ,dropped ,egg4 ,salt some boiling water1 and drop in it a raw egg out of the shell1 taking care not to break the yolk2 take it up as soon as the white is hardened4 ,dip some toast in hot water1 and put salt or butter on to it1 and lay the egg on the top4 ,wheat ,gruel for ,young ,children with weak stomachs1 or for ,invalids4 ,tie half a pint of wheat flour in thick cotton1 and boil it three or four hours2 then dry the lump and grate it when you use it4 ,prepare a gruel of it by making a thin paste1 and pouring it into boiling milk and water1 and flavor with salt4 ,this is good for teething children4 ,another ,panada4 ,boil a mixture of one-fourth wine1 and three-fourths water1 and flavor it with nutmeg or lemon4 ,stir in grated bread or crackers1 and let it boil up once4 ,herb ,drinks4 ,balm tea is often much relished by the sick4 ,sage tea also is good4 ,balm1 sage1 and sorrel1 mixed with sliced lemon and boiling water poured on1 and then sweetened1 is a fine drink4 ,pennyroyal makes a good drink to promote perspiration4 ,herb drinks must often be renewed1 as they grow insipid by standing4 ,other ,simple ,drinks4 ,pour boiling water on to tamarinds1 or mashed cranberries1 or mashed whortleberries1 then pour off the water and sweeten it4 ,add a little wine if allowed4 ,toast bread very brown1 and put it in cold water1 and it is often relished4 ,pour boiling water on to bread toasted very brown1 and boil it a minute1 then strain it1 and add a little cream and sugar4 ,make a tea of parched corn pounded1 and add sugar and cream4 ,cream ,tartar ,whey4 ,warm a pint of fresh milk1 when scalding hot1 stir in a teaspoonful of cream tartar1 and if this does not turn it1 add more1 till it does4 ,strain it1 and sweeten with loaf sugar4 ,those who cannot eat wine whey can eat this without trouble1 and it is good in fevers4 ,simple ,wine ,whey4 ,mix equal quantities of water1 milk1 and white wine4 ,warm the milk and water1 and then add the wine4 ,sweeten it to the taste4 ,a great ,favorite with ,invalids4 ,take one third brisk cider and two thirds water1 sweeten it1 and crumb in toasted bread1 or toasted crackers1 and grate on nutmeg4 ,acid jellies will answer for this1 when cider cannot be obtained4 ,a ,new ,way of making ,barley ,water4 ,put two tablespoonfuls of pearl barley into a quart jug1 two great spoonfuls of white sugar1 a small pinch of salt1 a small bit of orange1 or lemon peel1 and a glass of calve's foot jelly1 and then fill the jug with boiling water4 ,shake it1 and then let it stand till quite cold4 ,it is best made over night1 to use next day4 ,when the liquor is all poured off1 it may be filled again with boiling water1 and it is again very good4 ,panada4 ,take two crackers1 pour on boiling water1 and let it simmer five minutes2 beat up an egg1 sweeten and flavor it to your taste1 and then put the cracker to it4 ,arrowroot ,blanc ,mange4 ,take two tablespoonfuls of arrowroot to one quart of milk1 and a pinch of salt4 ,scald the milk1 sweeten it1 and then stir in the arrowroot1 which must first be wet up with some of the milk4 ,let it boil up once4 ,orange water1 rose water1 or lemon peel1 can be used to flavor it4 ,pour it into moulds to cool4 ,rice ,flour ,blanc ,mange4 ,four tablespoonfuls of ground rice and a pinch of salt wet up with a little milk and stirred into a quart of boiling milk4 ,rub the rind of a lemon with hard1 refined sugar1 till all the oil is absorbed1 and use the sugar to sweeten to your taste4 ,boil1 stirring well1 for eight minutes2 then cool it1 and add the whites of three eggs cut to a froth4 ,put it on to the fire1 and stir constantly till boiling hot1 then turn it into moulds1 or cups1 and let it stand till cold4 ,another ,receipt for ,american ,isinglass ,jelly4 ,one ounce of gelatine1 or ,american isinglass4 ,three pints of boiling water4 ,a pound and a half of loaf sugar4 ,three lemons1 cut in slices1 leaving out the peel of one4 ,the whites of four eggs1 cut to a stiff froth4 ,soak the isinglass half an hour in cold water1 then take it out and pour on the boiling water4 ,when cool1 add the sugar1 lemon1 and whites of eggs2 boil all three or four minutes1 then strain through a jelly-bag1 and add wine to your taste4 ,tapioca ,jelly4 ,one cup full of tapioca4 ,wash it two or three times1 soak it in water1 for five or six hours4 ,then simmer it in the same water in which it has been soaked1 with a pinch of salt and bits of fresh lemon peel1 until it becomes transparent4 ,then add lemon juice1 wine1 and loaf sugar to flavor it4 ,let all simmer well together1 then pour into glasses to cool4 ,caudle4 ,to rice1 or water gruel1 add a wine-glass of wine1 or ale1 and season with nutmeg and sugar4 ,sago ,jelly4 ,soak a tea-cup full of sago in cold water1 half an hour1 then pour off the water1 and add fresh1 and soak it another half hour2 and then boil it slowly with a pinch of salt1 a stick of cinnamon1 or a bit of orange1 or lemon peel1 stirring constantly4 ,when thickened1 add wine and white sugar to suit the taste1 and let it boil a minute2 then turn it into cups4 ,spiced ,chocolate4 ,one quart of milk4 ,two squares of chocolate4 ,one stick of cinnamon4 ,a little nutmeg4 ,grate the chocolate4 ,boil the milk1 reserving a little cold to moisten the chocolate1 which must be mixed perfectly smooth to a thin paste4 ,when the milk boils 7in which the cinnamon must be put when cold1 and boil in it71 stir in the chocolate1 and let it boil up quickly1 then pour into a pitcher1 and grate on the nutmeg4 ,rich cream added to the milk1 will improve it4 ,barley ,water4 ,put two ounces of pearl barley to half a pint of boiling water1 and let it simmer five minutes2 pour off the water1 and add two quarts of boiling water1 add two ounces sliced figs1 two of stoned raisins1 and boil till it is reduced to a quart4 ,strain it for drink4 ,water ,gruel4 ,to two quarts of boiling water1 add one gill of ,indian meal and a heaped tablespoonful of flour1 made into a paste and stirred in the water4 ,let it boil slowly twenty minutes4 ,salt1 sugar1 and nutmeg to the taste4 ,oatmeal makes a fine gruel in the same way4 ,beef ,tea4 ,broil a pound of tender1 juicy beef ten minutes1 salt and pepper it1 cut it in small pieces1 pour on a pint of boiling water1 steep it half an hour1 and then pour it off to drink4 ,another way is slower1 but better4 ,cut the beef in small pieces1 fill a junk bottle with them1 and keep it five hours in boiling water4 ,then pour out1 and season the juice thus obtained4 ,tomato ,syrup4 ,express the juice of ripe tomatoes1 and put a pound of sugar to each quart of the juice1 put it in bottles1 and set it aside4 ,in a few weeks it will have the appearance and flavor of pure wine of the best kind1 and mixed with water is a delightful beverage for the sick4 ,no alcohol is needed to preserve it4 ,the medical properties of the tomato are in high repute1 and it is supposed that this syrup retains all that is contained in the fruit4 ,arrowroot ,custard for ,invalids4 ,one tablespoonful of arrowroot4 ,one pint of milk4 ,one egg4 ,one tablespoonful of sugar4 ,mix the arrowroot with a little of the cold milk1 put the milk into a sauce-pan over the fire1 and when it boils1 stir in the arrowroot and the egg and sugar1 well beaten together4 ,let it scald1 and pour into cups to cool4 ,a little cinnamon boiled in the milk flavors it pleasantly4 ,sago for ,invalids4 ,wash one large spoonful of sago1 boil it in a little water1 with a pinch of salt and one or two sticks of cinnamon1 until it looks clear2 then add a pint of milk1 boil all well together1 and sweeten with loaf sugar4 ,rice ,jelly4 ,make a thin paste of two ounces of rice flour1 and three ounces of loaf sugar1 and boil them in a quart of water till transparent4 ,flavor with rose1 orange1 or cinnamon water4 ,it can be made also by boiling whole rice long and slowly4 ,a pinch of salt improves it4 ,sassafras ,jelly4 ,take the pith of sassafras boughs1 break it in small pieces1 and let it soak in cold water till the water becomes glutinous4 ,it has the flavor of sassafras1 and is much relished by the sick1 and is also good nourishment4 ,buttermilk ,whey4 ,one quart of good buttermilk4 ,when boiling1 beat up the yolk of an egg1 and stir in1 and1 if it can be allowed1 some thick cream1 or a little butter4 ,then beat the white to a stiff froth and stir in4 ,sugar and spice if liked4 ,alum ,whey4 ,mix half an ounce of pounded alum with one pint of milk4 ,strain it1 and add sugar and nutmeg to the whey4 ,it is good in cases of hemorrhages1 and sometimes for colic4 ,another ,wine ,whey4 ,one pint of boiling milk4 ,two wine-glasses of wine4 ,boil them one moment1 stirring4 ,take out the curd1 and sweeten and flavor the whey4 ,mulled ,wine4 ,one pint of wine and one pint of water4 ,beat eight eggs and add to the above1 while boiling1 stirring rapidly4 ,as soon as it begins to boil it is done4 ,tamarind ,whey4 ,mix an ounce of tamarind pulp with a pint of milk1 strain it1 and add a little white sugar to the whey4 ,egg ,tea and ,egg ,coffee 7very fine74 ,beat the yolk of an egg with a great spoonful of sugar1 and put it to a tea-cup of cold tea or cold coffee4 ,add a half a tea-cup of water1 cold in summer and boiling in winter1 and as much cream4 ,then whip the white of the egg to a stiff froth and stir it in4 ,it is very much relished by invalids4 ,cranberry ,tea4 ,wash ripe cranberries1 mash them1 pour boiling water on them1 and then strain off the water and sweeten it1 and grate on nutmeg4 ,apple ,tea4 ,take good pippins1 slice them thin1 pour on boiling water1 and let it stand some time4 ,pour off the water1 and sweeten and flavor it4 ,egg and ,milk4 ,beat the yolk of an egg into a great spoonful of white sugar1 or more4 ,add a coffee cup of good milk1 then beat the white of the egg to a stiff froth1 and stir it in4 ,a little wine1 or nutmeg to flavor it4 ,sago ,milk4 ,soak one ounce of sago in a pint of cold water an hour4 ,pour off the water1 and add a pint and a half of new milk4 ,simmer it slowly till the sago and milk are well mixed4 ,flavor with sugar1 nutmeg1 and wine4 ,tapioca ,milk4 ,made like sago milk1 only not boiled so long4 ,bread and ,milk4 ,take a slice of good bread and soak it in milk1 and then put on a little butter1 and it is often very acceptable to the sick4 ,in some cases sprinkle a little salt on instead of butter4 ,egg ,gruel4 ,beat the yolk of an egg with a spoonful of white sugar1 and then beat the white separately1 to a stiff froth4 ,pour water when boiling to the yolk1 then stir in the white and add spice1 or any seasoning1 to suit the taste4 ,when a person has taken a violent cold1 after being warm in bed give this as hot as it can be taken1 and it is often a perfect cure4 ,ground ,rice ,gruel4 ,take two tablespoonfuls of ground rice1 and a pinch of salt1 and mix it with milk enough for a thin batter4 ,stir it with a pint of boiling water1 or boiling milk1 and flavor with sugar and spice4 ,oatmeal ,gruel4 ,four tablespoonfuls of grits 7coarse oatmeal7 and a pinch of salt1 into a pint of boiling water4 ,strain and flavor it while warm4 ,or1 take fine oatmeal and make a thin batter with a little cold water1 and pour it into a sauce-pan of boiling water4 ,simple ,barley ,water4 ,take two ounces and a half of pearl barley1 cleanse it1 and boil it ten minutes in half a pint of water4 ,strain out this water and add two quarts of boiling water1 and boil it down to one quart4 ,then strain it1 and flavor it with slices of lemon and sugar1 or sugar and nutmeg4 ,this is very acceptable to the sick in fevers4 ,compound ,barley ,water4 ,take two pints of simple barley water1 a pint of hot water1 two and a half ounces of sliced figs1 half an ounce of liquorice root sliced and bruised1 and two ounces and a half of raisins4 ,boil all down to two pints1 and strain it4 ,this is slightly aperient4 ,cream ,tartar ,beverage4 ,take two even teaspoonfuls of cream tartar1 and pour on a pint of boiling water1 and flavor it with white sugar and lemon peel to suit the taste4 ,if this is too acid1 add more boiling water1 as cold1 or lukewarm water1 is not so good4 ,seidlitz ,powders4 ,two drachms of ,rochelle salts1 and two scruples of bicarbonate of soda1 in a white paper2 thirty-five grains of tartaric acid in a blue one4 ,dissolve that in the white paper in nearly half a tumbler of water1 then add the other powder1 dissolved in another half tumbler of water4 ,syrup mixed with the water makes it more agreeable4 ,it is a gentle laxative4 ,blackberry ,syrup1 for ,cholera and ,summer ,complaint4 ,two quarts of blackberry juice4 ,one pound of loaf sugar4 ,half an ounce of nutmegs4 ,a quarter of an ounce of cloves4 ,half an ounce of cinnamon4 ,half an ounce of allspice4 ,pulverize the spice1 and boil all for fifteen or twenty minutes4 ,when cold1 add a pint of brandy4 ,remarks on the ,combinations of ,cooking4 ,the preceding receipts have been tested by the best housekeepers4 ,in reviewing them1 it will be seen that there are several ways of combining the various articles1 all of which have1 in the hands of good housekeepers1 proved successful4 ,still it will be found that some methods are more successful than others4 ,in most cases1 the receipts have been written as given by the ladies1 who endorse them as the best4 ,but it is believed that the following general rules will enable a housekeeper to modify some of them to advantage4 ,in using the whites of eggs1 it is found1 as shown by several receipts1 that various combinations are much lighter when they are cut to a froth1 and put in the last thing4 ,this is so in batter puddings1 and several other receipts4 ,it seems1 therefore1 probable that in all cases1 cake and pies1 and puddings that will allow it1 will be lighter by adding the cut whites of the eggs the last minute before cooking4 ,sponge cake especially would most probably be most easily made light by this method4 ,in using alkalies with acids to raise mixtures1 the poorest is pearlash1 the next best is saleratus2 bicarbonate of soda is still better1 and sal volatile is best of all4 ,but one thing must be remembered in reference to sal volatile1 and that is1 that the lightness made by it is owing to the disengagement of the gas by heat4 ,it is mixed with the flour1 and when set in the oven1 the heat volatilizes and expels the gas1 and thus the lightness is induced4 ,of course hot water must not be used to dissolve it1 as it would expel much of the gas4 ,sal volatile must be kept powdered1 and closely confined in glass bottles with ground glass stoppers4 ,it is certain to make any mixture light that can be raised by anything4 ,cream tartar is best bought in lumps1 and then pulverized and kept corked4 ,when saleratus is used with sour milk or buttermilk1 the flour should be wet up with the sour milk1 and then the alkali dissolved1 and worked in4 ,this makes the effervescence take place in the mixture2 whereas1 if the alkali is put into the sour liquid1 much of the carbonic acid generated is lost before it reaches the flour4 ,in all cases1 then1 where saleratus is used with acid wetting1 it would seem best to wet up the flour with at least a part of the sour liquid1 before putting in the alkali4 ,when the alkali is a light powder1 it may sometimes be mixed thoroughly with the flour1 and then the sour liquid be mixed in4 ,the experiment can be made by any who like to learn the result4 ,a lady who understands chemistry may often improve her receipts by applying chemical principles4 ,all the lightness made by an acid and an alkali is owing to the disengagement of carbonic acid1 which is retained by the gluten of the flour4 ,of course1 then1 that mode is best which secures most effectually all the carbonic acid generated by the combination4 ,cooking is often much improved by a judicious use of sugar or molasses4 ,thus1 in soups1 a very little sugar1 say half a teaspoonful to the quart1 gives body to the soup1 and just about as much sweetness as is found in the juices of the best and sweetest kinds of meat4 ,it is very good when the meats used are of inferior kind1 and destitute of sweetness4 ,so in preparing vegetables that are destitute of sweetness1 a little sugar is a great improvement4 ,mashed turnips1 squash1 and pumpkin1 are all of them much improved by extracting all the water1 and adding a little sugar1 especially so when they are poor4 ,a little molasses always improves all bread or cakes made of unbolted wheat or rye4 ,a little lard or butter always improves cakes made of ,indian meal1 as it makes them light and tender4 ,the careful use of salt is very important in cooking4 ,everything is better to have the salt cooked in it1 but there should always be a little less salt than most would like1 as it is easy for those who wish more to add it1 but none can subtract it4 ,when the shortening is butter1 no salt is needed in cakes and puddings1 but in all combinations that have no salt in shortening1 it must be added4 ,a little salt in sponge cake1 custards1 and the articles used for desserts1 made of gelatine1 rice1 sago1 and tapioca1 is a great improvement1 giving both body and flavor4 ,,chapter ,,xxi4 ,,on ,,making ,,butter ,,and ,,cheese4 ,the directions in this article were given by a practical amateur cheese-maker of ,goshen1 ,conn41 a place distinguished all over the nation for the finest butter and cheese4 ,articles used in ,making ,cheese4 ,the articles used in making cheese are1 a large tub1 painted inside and outside1 to hold the milk1 a large brass kettle to heat it1 a cheese basket1 cheese hooks1 cheese ladders1 strainers of loose linen cloth1 and a cheese press4 ,it is indispensable that all the articles used be first washed thoroughly1 then scalded1 and then dried thoroughly1 before putting away4 ,mode of ,preparing the ,rennet4 ,do not remove any part of the curd that may be found in the rennet 7which is the stomach of a calf71 as it is the best part4 ,take out everything mixed with the curd in the stomach4 ,soak the rennet in a quart of water1 then hang it to dry1 where flies will not reach it1 and keep the water bottled for use4 ,rennet differs in strength1 so that no precise rule can be given for quantity1 but say about half a tea-cup full to two pails of milk4 ,to ,make ,cheese4 ,strain the milk into the tub1 keeping in all the cream4 ,heat a portion1 and then add it to the cold1 till the whole is raised to #ih or #ajj ,fahrenheit2 no more and no less4 ,then put in the rennet1 stirring well1 and take enough to have the curd form well in an hour4 ,if it does not form well1 more must be stirred in4 ,when the curd is formed1 cut it in small checks to the bottom1 and then break it gently with a skimmer1 to make the whey separate4 ,if this is not done gently1 the milk runs off1 the whey turns white1 and the cheese is injured4 ,the greener the whey1 the better the cheese4 ,when the whey is separated1 set the basket over the tub1 spread the strainer over1 and dip the curd into it1 occasionally lifting the corners to hasten the draining4 ,then draw up the corners1 twist them1 and set a stone on1 to press out the whey for ten minutes4 ,then again cut up the curd1 and press it again as before4 ,continue thus till it is thoroughly drained4 ,then press it all into some regular form1 and in cool weather it may stand till next morning for more cheese to be added4 ,but if the weather is hot1 it must be scalded the first day4 ,to ,scald the ,curd4 ,cut1 or chop the curd into cakes the fourth of an inch in size1 put it in the strainer1 and immerse it in the brass kettle of warm water1 enough to cover it4 ,then raise the temperature to #aje4 ,stir it well till warmed through1 say half an hour4 ,then gradually add cold water1 till reduced to #hh or #ij4 ,then drain the curd thoroughly as before1 and salt it1 allowing four ounces of salt to every ten pounds of curd1 and mixing very thoroughly4 ,then put it into the small strainers1 and then into the cheese hoops1 laying the strainer over smoothly1 and placing the follower on it4 ,put it to press1 and let it remain two days4 ,when taken from the press1 grease it with common butter or butter made of whey cream1 and set it on a shelf in a dark1 cool room4 ,grease and turn it every day till firm1 and for six months grease and turn it often4 ,if the cheese is to be colored1 boil anatto with ley1 and put to the milk with the rennet4 ,to make sage cheese1 put in sage juice 7some add to the sage spinach juice7 when you put in the rennet4 ,sew strips of strong cotton around large cheeses1 when taken from the press1 to preserve their form4 ,in fly time1 put cayenne pepper in the butter you rub on4 ,stilton cheese is made of milk enriched by cream1 and of a small size4 ,cottage cheese is made by pressing the curds of milk1 and when free from whey1 adding cream or butter and salt4 ,welsh rabbit is made by melting cheese and adding wine and other seasoning4 ,old and dry cheese is very good grated and mixed with a little brandy1 just enough to wet it up4 ,directions for making ,butter4 ,two particulars are indispensable to success in making good butter2 the first is1 that the churning be frequent1 so that the cream will not grow bitter1 or sour2 and the second is cleanliness in all the implements and processes connected with it4 ,in hot weather it is important to keep the milk1 cream1 and butter as cool as possible4 ,for this purpose1 those who have no ice-house1 or very cool milk-room1 hang their cream down a well4 ,in winter it is needful to raise the temperature of the cream a little1 while churning1 but care must be taken to do it very slightly1 or the butter is injured4 ,the best way is to warm the churn1 and churn in a warm room4 ,after the weather gets cold1 the cream rises more perfectly after allowing the milk to stand say ten or eleven hours1 to set it over a furnace a while till it is warmed through1 but not heated hot enough to boil4 ,then take it back1 let it stand eleven hours longer1 and skim it4 ,this secures more1 and better cream4 ,in hot weather1 set the churn into a tub of cold water1 and churn steadily1 as stopping puts back the process1 and injures the butter4 ,in hot weather1 do not churn very fast1 as it makes soft butter4 ,when the butter has come1 collect it in a wooden bowl1 which is the best article to work it in1 having first scalded it1 and then put it in cold water till cold4 ,do not use the hand in working over butter1 as it injures it so much that a higher price is often paid for butter made without using the hand4 ,a wooden spad made for the purpose is the proper article for working over butter4 ,as soon as the butter is put in the bowl1 pour in as much of the coldest water as will allow you to work the butter1 and keep adding and pouring off cold water1 as you work it1 until the water will run off clear4 ,it is continuing this process until all the buttermilk is extracted1 which alone will secure butter that will keep good and sweet4 ,water hastens the process1 but butter keeps longer not to have it used4 ,no precise direction can be given for salting1 as tastes vary so much in regard to this4 ,it is a good way to notice the proportions which are most agreeable1 and note the measure1 and then measure ever after4 ,in salting down in firkins1 use the nicest rock salt1 as much depends on the nature of the salt4 ,the firkins must be very thoroughly seasoned1 and the bottom covered with salt1 and the sides rubbed with it4 ,pack the butter in layers1 with salt between4 ,after a few days1 the butter will shrink from the sides1 and then the space must be filled with new and nice brine4 ,muslin spread under and over the layer of salt1 between the layers of butter is a good plan1 as it saves the butter4 ,it is said that butter will be preserved sweet a long time for journeys1 or voyages1 by working into it very thoroughly a mixture composed of one-fourth salt1 one-fourth saltpetre1 and two-fourths white sugar4 ,in large dairies1 the milk is churned soon after it is taken from the cow4 ,the quality of butter depends very much upon the kind of cows4 ,those who give a great deal of milk1 are usually small and thin4 ,every cow should have a tea-cup full of salt each week1 and must be well fed4 ,green cornstalks and carrots1 are excellent for cows4 ,turnips1 cabbage1 and parsnips spoil the milk4 ,the waste of the kitchen1 with a quart of corn meal1 and as much hay as she will eat daily1 is good fare4 ,skimmed milk for drink is good1 and if it is refused1 withhold water1 and the cow will learn to love it4 ,milk three times a day1 and you get much more cream2 stripping must be done thoroughly1 or you lose cream1 and dry up the cow4 ,never make a cow run1 as it injures the milk4 ,use tin vessels for milk4 ,a stoneware churn is best1 and a tin one is better than wood4 ,keep milk in a cool place1 where air circulates freely2 close air spoils milk and cream4 ,never stir milk after it is set1 as it stops the rising of the cream4 ,skim milk as soon as it becomes loppard4 ,put a little ice in each pan in hot weather1 and you get more cream4 ,in skimming milk1 do not scrape off the hardest portion that adheres to the pan1 as it injures the butter4 ,put a spoonful of salt to each pailful of milk 7except what is for family use71 and it makes the butter sweeter1 and come easier4 ,salt your cream as you gather it1 and it keeps better1 and makes sweeter butter4 ,in hot weather churn in the coolest part of the day1 and in a cool place1 and do not shut the air out of the churn1 as it is necessary to make the butter come4 ,butter is best1 to work it enough the first time4 ,never work it three times4 ,it will keep better to work out the buttermilk without putting in water4 ,the more entirely it is freed from buttermilk1 the longer it will keep sweet4 ,a good brine is made for butter by dissolving a quart of fine salt1 a pound of loaf sugar1 and a teaspoonful of saltpetre in two quarts of water1 and then strain it on to the butter4 ,packed butter is most perfectly preserved sweet by setting the firkin into a larger firkin1 and filling in with good brine1 and covering it4 ,butter will keep sweet a year thus4 ,buttermilk kept in potter's ware dissolves the glazing1 and becomes poisonous4 ,never scald strainers or milky vessels till thoroughly washed1 as the milk or cream put in them will be injured by it4 ,the best way to scald such vessels is to plunge them all over into scalding water1 and then every spot is scalded4 ,butter will sometimes not come because the air is too much excluded from the churn4 ,,chapter ,,xxii4 ,,articles ,,and ,,conveniences ,,for ,,the ,,sick4 8,in some maladies10 says ,dr4 ,pereira1 8as fevers and acute inflammatory diseases1 an almost unlimited use of fluids is admitted1 under the names of slops1 thin diet1 fever diet1 broth diet1 c4 ,they quench thirst1 lessen the stimulating quality of the blood1 increase its fluidity1 and promote the actions of the secreting organs4 ,they are sometimes useful1 also1 in lessening the irritating contents of the alimentary canal40 8,but in some maladies it is necessary to restrict the quantity of fluids taken1 or1 in other words1 to employ a dry diet40 ,as it is so customary for invalids to throng to watering places1 the following remarks contain very important cautions4 8,the ,congress ,water at ,saratoga10 says ,dr4 ,lee1 8though it possesses active medical qualities1 yet1 except in diseases attended with inflammatory action1 seldom occasions unpleasant consequences1 unless drank in very large quantities1 when it often causes serious1 if not dangerous effects40 ,dr4 ,steel1 a physician who has devoted much attention to this subject1 remarks1 8,about three pints should be taken1 an hour or two before breakfast1 and be followed by exercise1 to produce a cathartic effect4 ,where more is needed for this effect1 add a teaspoonful or two of ,epsom salts to the first tumbler4 ,it should not be drank at all during the remainder of the day by those who wish to experience the full benefit of its use4 ,it would be better for those whose complaints render them fit subjects for its administration1 if the fountain should be locked up1 and no one suffered to approach it after the hour of nine or ten in the morning40 ,it is probable that multitudes who frequent mineral springs1 not only lose all benefit1 but suffer injury by the excessive use of the water4 ,such waters should1 by invalids1 be taken under the direction of a physician well acquainted with their nature and uses4 ,alcoholic drinks should never be given to the sick1 except by direction of a physician1 as they are powerful medical agents1 and in some cases would increase disease4 ,the acid drinks are ordinarily those most relished by the sick1 and they are1 usually1 very serviceable1 especially in febrile and other inflammatory attacks4 ,ice cream and drinks are good for the sick1 especially in fevers4 ,when a person is debilitated by sickness1 the stomach should never be loaded with rich food4 ,nor should the palate be tempted by favorite articles1 when no appetite for food exists1 as this is the indication of nature that the stomach is in no order to digest food4 ,dr4 ,lee remarks1 8,we regard rice as the most valuable of all the articles of food1 in cases of the derangement of the digestive organs4 ,it nourishes1 while it soothes the irritable mucous membrane1 and while it supports strength1 never seems to aggravate the existing disease4 ,for acute1 or chronic affections of the alimentary canal1 rice water for drink1 and rice jelly for food1 seem peculiarly well adapted1 and appear to exert a specific influence in bringing about a recovery4 ,these preparations are invaluable also in convalescence from acute fevers and other maladies1 and in the summer complaints of young children40 8,isinglass is a very pure form of gelatine1 and dissolved in milk1 sweetened and flavored1 is taken with advantage by convalescents when recovering from debility40 ,cod sounds1 and the ,american gelatine1 are equally good4 ,calve's foot jelly1 blanc mange1 and other gelatinous food1 are among the best kinds of nourishment1 especially in cases of cholera infantum4 ,the slight quantity of spice or wine used to flavor such articles1 except in peculiar cases1 cannot do any injury4 ,buttered toast1 either dry or dipped1 rarely is a suitable article for the sick1 as melted oils are very difficult of digestion4 ,where there are strong powers of digestion1 it may be proper4 ,many cases of illness1 among both adults and children1 are readily cured by abstinence from all food4 ,headaches1 disordered stomachs1 and many other attacks1 are caused1 often1 by violating the rules of health laid down in the preceding chapter1 and in consequence1 some part of the system is overloaded1 or some of the organs are clogged4 ,omitting one1 two1 or three meals1 as the case may be1 gives the system a chance to rest1 and thus to gain strength1 and allows the clogged organs to dispose of their burdens4 ,the practice of giving drugs to 8clear out the stomach10 though it may afford the needed relief1 always weakens the system1 while abstinence secures the good result1 and yet does no injury4 ,said a young gentleman to a distinguished medical practitioner of ,philadelphia1--8,doctor1 what do you do for yourself1 when you have a turn of headache1 or other slight attack80 8,go without my dinner10 was the reply4 8,well1 if that will not do1 what do you do then80 8,go without my supper10 was the answer4 8,but if that does not cure you1 what then80 8,go without my breakfast4 ,we physicians seldom take medicines ourselves1 or use them in our families1 for we know that starving is better1 but we cannot make our patients believe it40 ,many cases of slight indisposition are cured by a change of diet4 ,thus1 if a person suffers from constipation1 and1 as the consequence1 has headaches1 slight attacks of fever1 or dyspepsia1 the cause often may be removed by eating rye mush and molasses for breakfast1 brown bread1 baked apples1 and other fruits4 ,in cases of diarrha1 rice water for drink1 and rice pudding or jelly1 will often remove the evil4 ,in cases of long-continued confinement from sickness1 it is very desirable to have a good variety of articles for the sick1 as the invalid is wearied with the same round1 and perhaps may be suffering for some ingredient of food1 which is not found in the articles provided4 ,for this reason1 a large number of receipts of articles for the sick have been provided in this work4 ,in preparing them1 great care should be used to have every article employed clean and pure1 and to prevent any burning in cooking1 as the sensibilities of the sick to bad tastes and smells are very acute4 ,it is often the case in dyspepsia and cholera infantum1 that jellies of ,american gelatine are very much better than any preparations of farinaceous food1 being much more easily digested4 ,it would be a happy thing for the sick1 and a most benevolent custom1 if the young ladies of a place should practise cooking the various articles for the sick1 and carrying them to invalids as an offering of kindness and sympathy4 ,it would be twice a blessing1 first to the invalid1 and quite as much to the young benefactress4 ,there are many little comforts and alleviations for the sick1 which should be carefully attended to1 which are particularly pointed out in the chapter on the ,care of the ,sick1 in the ,domestic ,economy4 ,such1 for example1 as keeping a room neat1 clean1 and in perfect order1 having every article in use sweet and clean1 keeping a good supply of cool water1 providing pleasant perfumes1 lemons1 flowers1 and other objects agreeable to the senses1 speaking softly1 kindly1 and cheerfully1 and reading the ,bible and other cheering books of the kind1 whenever it will be acceptable4 ,be careful to change the linen next the skin1 and the bed linen1 often4 ,be sure to ventilate the room thoroughly1 two or three times a day1 as pure air is a great restorative of health and strength4 ,wash the skin often1 as it has a great tendency to restore health1 and never1 except in very peculiar cases1 can do any harm4 ,always request a physician to write all his directions1 that no mistake may be made1 and nothing be forgotten4 ,always inquire of him as to the exact mode of preparing every article ordered1 and never venture to alter1 or omit1 what he directs1 unless you are sure that you are better qualified to practise than he1 in which case he should be dismissed1 and you should assume his duties4 ,always keep all medicines in papers and vials1 labelled1 that poisons be not given by mistake1 or other injurious articles used4 ,the drawing at ,fig4 #e represents a contrivance for the sick1 which ought to be prepared in every village1 to rent out to those who need it4 ,illustration3 ,fig4 #e4 ,it is called the ,water ,bed1 or ,hydrostatic ,couch1 and is made at an expense of from twelve to fifteen dollars4 ,the object of it is to relieve the sufferings of those who1 from extreme emaciation1 or from ulcers1 or bed sores1 are great sufferers from the pressure of the bed on these sore places4 ,this kind of bed proves a great relief from this kind of suffering4 ,it consists of a wooden box1 six feet long1 and two feet and a half wide at the top1 and the sides gradually sloping inward1 making it fourteen inches deep4 ,this is lined with sheet zinc1 to make it water tight4 ,over this is thrown1 and fastened to the edge of the box1 a sheet of thick ,india rubber1 water-proof cloth1 large enough for an entire lining to the inside of the box4 ,the edges of it are first made to adhere to the upper edge of the box with spirit varnish1 and then a thin strip of board is nailed on1 to fasten it firmly1 and make it water tight4 ,near the bottom1 at ,a1 is a hole and plug1 to let off water2 and at ,b1 a tin tube1 soldered in the upper part of the outside1 to pour water in4 ,when used1 the box is to be filled half full of water1 about blood warmth4 ,then a woollen blanket and pillow are laid upon the ,india rubber cloth1 and the patient laid on them1 and he will float as he would in water1 and there will be no pressure on any part of the body greater than is felt when the body is in water4 ,this is important for all who suffer from bed sores1 or sloughing in protracted fevers1 from diseases in the hip-joint1 from diseases of the spine1 lingering consumption1 and all diseases that compel to a protracted recumbent position4 ,none but those who have seen1 or experienced the relief and comfort secured to sufferers by this bed1 can conceive of its value4 ,the writer saw the case of a young man1 who was enduring indescribable tortures with the most dreadful ulcers all over his body1 and who had for several days and nights been unable to sleep1 from extreme suffering4 ,this bed was made for him1 as an experiment1 after trying every other mode of relief in vain4 ,it was placed by his bedside1 and the water poured in1 and then his friends raised him with the greatest care in a blanket1 and laid him on it4 ,instantly his groans ceased1 an expression of relief and delight stole over his countenance1 and exhausted nature sunk instantly into the most peaceful and protracted slumbers4 ,and ever after1 he was relieved from his former sufferings4 ,every hospital1 every alms-house1 and every village should have the means of obtaining such a bed for the many classes of sufferers who would thus find relief1 and it is woman who should interest herself to secure such a comfort for the sick1 who especially are commended to her benevolent ministries4 ,illustration3 ,the sick couch ,the drawing1 ,,aa1 is the outline of a sick couch1 such as would prove a great comfort in every family1 and at a small expense4 ,the following are the dimensions3--,length of seat inside1 six feet three inches2 breadth1 twenty-eight inches2 height of the seat from the floor1 thirteen inches4 ,the swing frame1 dd1 is three feet long1 and is fastened three feet from the head-board by a very large pin or screw4 ,the seat should be of sacking1 and a thick hair mattrass1 or cushion for a bed or cushion and be divided into two parts1 where the swing frame is fastened4 ,the frame is fastened by large screws at ff4 ,the supporter1 ee1 is fastened by large and strong hinges to the upper part of the frame1 and is moved into the notches made in the frame of the seat4 ,when in the notch a1 the frame is very low2 when in notch b1 it is higher2 and when at c1 it is as high as is needful to raise the sick4 ,a piece of sacking is to be fastened over the frame1 leaving it loose1 especially at the top1 and leaving a space at o1 so as to give room for a pillow1 and so that the head can be thrown a little back4 ,the frame and supporter must be thick and strong4 ,when not in use for the sick1 the frame can be laid down1 and the cushion laid over it1 and then with a frill fastened in front1 it makes a good-looking and most comfortable chamber couch1 or a lolling sofa for a sitting-room4 ,such a couch saves much labor to friends and nurses1 because it is so low1 so easily moved1 and the nurse can go around it and work on both sides so easily1 while the frame raises the patient with great ease and comfort4 ,it would be a good plan to engage some carpenter or cabinet-maker1 in every village1 to provide such an article to rent out1 and probably it would be in constant demand4 ,the frame1 supporter1 hinges1 and screws1 must be very strong1 or they will break4 ,fig4 #f represents a contrivance for securing exercise in the open air for invalids1 which would often prove convenient and agreeable4 ,such an article can be easily made of the broken toy of a child1 called a velocipede1 or the back wheels of a child's wagon4 ,nothing but shafts are needed1 and a common rocking-chair1 with a foot-board nailed across the front rocker1 on which to rest the feet4 ,the chair is then slipped along back to the axle of the wheels1 so that the shafts1 when raised1 are under the seat1 and lift it up4 ,in this way an invalid can be rolled through yards and gardens with very little effort1 and with great comfort and relief to the imprisoned sufferer1 who perhaps can ride in no other way4 ,illustration3 ,fig4 #f4 ,there is no way of relieving the weariness and nervousness of an invalid more effectually than by rubbing the limbs and arms with the bare hand of a healthful person4 ,those who believe in animal magnetism would say1 that by this method1 the well person imparts a portion of the magnetism of a healthful body to aid in restoring the sick4 ,those who do not believe in it1 will say that it soothes and strengthens the nerves4 ,either way1 it is a great comfort to a suffering invalid4 ,it is unhealthful to sleep with a sick person1 especially one who has lung complaints1 as the breath and effluvia from the skin sometimes communicate disease1 even in complaints not contagious4 ,young children should not sleep with the aged1 because their healthful fluids will be absorbed4 ,,chapter ,,xxiii4 ,,the ,,providing ,,and ,,care ,,of ,,family ,,stores4 ,the art of keeping a good table1 consists1 not in loading on a variety at each meal1 but rather in securing a successive variety1 a table neatly and tastefully set1 and everything that is on it1 cooked in the best manner4 ,there are some families who provide an abundance of the most expensive and choice articles1 and spare no expenses in any respect1 who yet have everything cooked in such a miserable way1 and a table set in so slovenly a manner1 that a person accustomed to a really good table1 can scarcely taste a morsel with any enjoyment4 ,on the contrary1 there are many tables where the closest economy is practised1 and yet the table-cloth is so white and smooth1 the dishes1 silver1 glass1 and other table articles so bright1 and arranged with such propriety1 the bread so white1 light1 and sweet1 the butter so beautiful1 and every other article of food so well cooked1 and so neatly and tastefully served1 that everything seems good1 and pleases both the eye and the palate4 ,a habit of doing everything in the best manner1 is of unspeakable importance to a housekeeper1 and every woman ought to aim at it1 however great the difficulties she may have to meet4 ,if a young housekeeper commences with a determination to try to do everything in the best manner1 and perseveres in the effort1 meeting all obstacles with patient cheerfulness1 not only the moral1 but the intellectual tone of her mind is elevated by the attempt4 ,although she may meet many insuperable difficulties1 and may never reach the standard at which she aims1 the simple effort1 persevered in1 will have an elevating influence on her character1 while at the same time she actually will reach a point of excellence far ahead of those who1 discouraged by many obstacles1 give up in despair1 and resolve to make no more efforts1 and let things go as they will4 ,the grand distinction between a noble and an ignoble mind is1 that one will control circumstances2 the other yields1 and allows circumstances to control her4 ,it should be borne in mind1 that the constitution of man demands a variety of food1 and that it is just as cheap to keep on hand a good variety of materials in the store-closet1 so as to make a frequent change1 as it is to buy one or two articles at once1 and live on them exclusively1 till every person is tired of them1 and then buy two or three more of another kind4 ,it is too frequently the case1 that families fall into a very limited round of articles1 and continue the same course from one year to another1 when there is a much greater variety within reach1 of articles which are just as cheap and easily obtained1 and yet remain unthought of and untouched4 ,a thrifty and generous provider1 will see that her store-closet is furnished with such a variety of articles1 that successive changes can be made1 and for a good length of time4 ,to aid in this1 a slight sketch of a well-provided store-closet will be given1 with a description of the manner in which each article should be stored and kept1 in order to avoid waste and injury4 ,to this will be added1 modes of securing a successive variety1 within the reach of all in moderate circumstances4 ,it is best to have a store-closet open from a kitchen1 because the kitchen fire keeps the atmosphere dry1 and this prevents the articles stored from moulding1 and other injury from dampness4 ,yet it must not be kept warm1 as there are many articles which are injured by warmth4 ,a cool and dry place is indispensable for a store-room1 and a small window over the door1 and another opening out-doors1 is a great advantage1 by securing coolness1 and a circulation of fresh air4 ,flour should be kept in a barrel1 with a flour scoop to dip it1 a sieve to sift it1 and a pan to hold the sifted flour1 either in the barrel1 or close at hand4 ,the barrel should have a tight cover to keep out mice and vermin4 ,it is best1 when it can be conveniently done1 to find1 by trial1 a lot of first-rate flour1 and then buy a year's supply4 ,but this should not be done1 unless there are accommodations for keeping it dry and cool1 and protecting it from vermin4 ,unbolted flour should be stored in barrels1 and always be kept on hand1 as regularly as fine flour4 ,indian meal should be purchased in small quantities1 say fifteen or twenty pounds at a time1 and be kept in a covered tub or keg4 ,when new and sweet1 it should not be scalded1 but when not perfectly fresh and good when used1 it is improved by scalding4 ,it must be kept very cool and dry1 and if occasionally stirred1 is preserved more surely from growing sour or musty4 ,rye should be bought in small quantities1 say forty or fifty pounds at a time1 and be kept in a keg1 or half barrel with a cover4 ,buckwheat1 ,rice1 ,hominy1 and ,ground ,rice1 must be purchased in small quantities1 and kept in covered kegs1 or tubs4 ,several of these articles are infested with small black insects1 and examination must occasionally be made for them4 ,arrowroot1 ,tapioca1 ,sago1 ,pearl ,barley1 ,american ,isinglass1 ,macaroni1 ,vermacelli1 and ,oatmeal1 are all articles which help to make an agreeable variety1 and it is just as cheap to buy a small quantity of each1 as it is to buy a larger quantity of two or three articles4 ,eight or ten pounds of each of these articles of food can be stored in covered jars1 or covered wood boxes1 and then they are always at hand to help make a variety4 ,all of them are very healthful food1 and help to form many delightful dishes for desserts4 ,some of the most healthful puddings are those made of rice1 tapioca1 sago1 and macaroni1 while isinglass1 or ,american gelatine1 form elegant articles for desserts1 and is also excellent for the sick4 ,sugars should not be bought by the barrel1 as the brown is apt to turn to molasses1 and run out on to the floor4 ,it is best to keep four qualities of sugar on hand4 ,refined loaf for tea1 crushed sugar for the nicest preserves and to use with fruit1 nice brown sugar for coffee1 and common brown for cooking and more common use4 ,the loaf can be stored in the papers1 on a shelf4 ,the others should be kept in close covered kegs1 or covered wooden articles made for the purpose4 ,butter must be kept in the dryest and coldest place you can find1 in vessels of either stone1 earthen1 or wood1 and never in tin4 ,lard and ,drippings must be kept in a dry1 cold place1 and should not be salted4 ,usually the cellar is the best place for them4 ,earthen1 or stone jars are the best to store them in4 ,salt must be kept in the dryest place that can be found4 ,rock salt is the best for table salt4 ,it should be washed1 dried1 pounded1 sifted1 and stored in a glass jar1 and covered close4 ,it is common to find it growing damp in the salt stands for the table4 ,it should then be set by the fire to dry1 and afterwards be reduced to fine powder again4 ,nothing is more disagreeable than coarse or damp salt on a table4 ,vinegar is best made of wine1 or cider4 ,buy a keg1 or half barrel of it1 and set it in the cellar1 and then keep a supply for the castors in a junk bottle in the kitchen4 ,if too strong1 it eats the pickles4 ,pickles never must be kept in glazed ware1 as the vinegar forms a poisonous compound with the glazing4 ,oil must be kept in the cellar4 ,winter strained must be got in cold weather1 as the summer strained will not burn except in warm weather4 ,the best of lard oil is preferred to every other by those who use it4 ,some lard oil is very poor4 ,molasses1 if bought by the barrel1 or half barrel1 should be kept in the cellar4 ,sugar bakers' is best for the table1 and ,porto ,rico for cooking4 ,if bought in small quantities1 it should be kept in a demijohn4 ,no vessel should be corked or bunged1 if filled with molasses1 as it will swell1 and burst the vessel1 or run over4 ,hard ,soap should be bought by large quantity1 and laid to harden on a shelf1 in a very dry place4 ,it is much more economical to buy hard1 than soft soap1 as those who use soft soap are very apt to waste it in using it1 as they cannot do with hard soap4 ,starch it is best to buy by a large quantity4 ,it comes very nicely put up in papers1 a pound or two in each paper1 and packed in a box4 ,starch1 which by the single pound is five cents a pound1 if bought by the box1 is only three cents a pound1 and this makes a good deal of difference1 in a large family1 by the year4 ,the high-priced starch is cheapest in the end4 ,indigo is not always good4 ,when a good lot is found by trial1 it is best to get enough for a year or two1 and store it in a tight tin box4 ,coffee it is best to buy by the bag1 as it improves by keeping4 ,let it hang in the bag1 in a dry place1 and it loses its rank smell and taste4 ,tea1 if bought by the box1 is about five cents a pound cheaper than by small quantities4 ,if well put up in boxes lined with lead1 it keeps perfectly4 ,but put up in paper1 it soon loses its flavor4 ,it therefore should1 if in small quantities1 be put in glass1 or tin1 and shut tight4 ,saleratus should be bought in small quantities1 then powdered1 sifted1 and kept tight corked in a large mouth glass bottle4 ,it grows damp if exposed to the air1 and then cannot be used properly4 ,raisins should not be bought in large quantities1 as they are injured by time4 ,it is best to buy the small boxes4 ,currants for cake should be prepared as directed for cake1 and set by for use in a jar4 ,lemon and ,orange ,peel should be dried1 pounded1 and set up in corked glass jars4 ,nutmeg1 ,cinnamon1 ,cloves1 ,mace1 and ,allspice1 should be pounded fine1 and corked tight in small glass bottles with mouths large enough for a junk bottle cork1 and then put in a tight tin box1 made for the purpose4 ,or they can be put in small tin boxes with tight covers4 ,essences are as good as spices4 ,sweet ,herbs should be dried1 and the stalks thrown away1 and the rest be kept in corked large mouth bottles1 or small tin boxes4 ,cream ,tartar1 ,citric and ,tartaric ,acids1 ,bicarbonate of ,soda1 and ,essences1 should be kept in corked glass jars4 ,sal volatile must be kept in a large-mouth bottle1 with a ground glass stopper to make it air-tight4 ,use cold water in dissolving it4 ,it must be powdered4 ,preserves and ,jellies should be kept in glass or stone1 in a cool1 dry place1 well sealed1 or tied with bladder covers4 ,if properly made1 and thus put up1 they never will ferment4 ,if it is difficult to find a cool1 dry place1 pack the jars in a box1 and fill the interstices with sand1 very thoroughly dried4 ,it is best to put jellies in tumblers1 or small glass jars1 so as to open only a small quantity at a time4 ,the most easy way of keeping ,hams perfectly is to wrap and tie them in paper1 and pack them in boxes or barrels with ashes4 ,the ashes must fill all interstices1 but must not touch the hams1 as it absorbs the fat4 ,it is much less labor1 and quite as certain a mode as the one previously mentioned4 ,it keeps them sweet1 and protects from all kinds of insects4 ,after smoked beef1 or ham1 are cut1 hang them in a coarse linen bag in the cellar1 and tie it up to keep out flies4 ,keep ,cheese in a cool1 dry place1 and after it is cut1 wrap it in a linen cloth1 and keep it in a tight tin box4 ,keep ,bread in a tin covered box1 and it will keep fresh and good longer than if left exposed to the air4 ,cake also should be kept in a tight tin box4 ,tin boxes made with covers like trunks1 with handles at the ends1 are best for bread and cake4 ,smoked herring keep in the cellar4 ,codfish is improved by changing it1 once in a while1 back and forth from garret to cellar4 ,some dislike to have it in the house anywhere4 ,all salted provision must be watched1 and kept under the brine4 ,when the brine looks bloody1 or smells badly1 it must be scalded1 and more salt put to it1 and poured over the meat4 ,salt fish barrels must not be kept near other food1 as they impart a fishy smell and taste to it4 ,cabbages and ,turnips in the cellar often impart a bad smell to a house4 ,all decayed vegetable matter should be kept out of a cellar1 as it creates a miasma1 that sometimes causes the most fatal diseases4 ,therefore1 always take care of the vegetable bins1 and have all that are decaying removed4 ,a cellar should be whitewashed often1 to keep it sweet and clean4 ,,chapter ,,xxiv4 ,,suggestions ,,in ,,reference ,,to ,,providing ,a ,,successive ,,variety ,,of ,,food4 ,by a little skill and calculation1 a housekeeper may contrive to keep a constant change of agreeable varieties on her table1 and that1 too1 without violating the rules either of health or economy4 ,some suggestions will be offered to aid in this object4 ,in the first place1 much can be effected by keeping on hand a good supply of the various bread-stuffs4 ,good raised bread1 of fine flour1 must be the grand staple1 but this may1 every day1 be accompanied with varieties of bread made of unbolted flour1 or rye and ,indian1 or ,indian alone1 or potato and apple bread1 or rice bread1 or the various biscuits and rusk4 ,it will be found that these are all more acceptable1 if there are occasional changes1 than if any one of them is continued a long time4 ,all the dough of these different kinds of bread1 when light1 can1 with very little trouble1 be made into drop cakes1 or griddle cakes for breakfast1 or tea1 by adding some milk and eggs1 and in some cases a little melted lard4 ,very fine common cake is also easily made1 at every baking1 by taking some of the dough of bread and working in sugar1 butter1 and eggs1 by the receipt given for ,bread ,cake and ,child's ,feather ,cake4 ,these can be made more or less sweet and rich at pleasure4 ,in the next place1 a good supply of fruit in the garden1 and stored in the cellar1 enables a housekeeper to keep up a constant variety4 ,the directions given under the head of ,modes of ,preparing ,apples for the ,tea ,table1 will be found very useful for this purpose1 while those for preparing ,rice and ,dry ,bread are equally serviceable in helping out a cheap and convenient variety4 ,there are some cheap dishes at the end also1 which are very good1 and easily made4 ,the directions for preparing ,hashes1 also1 are recommended as a mode of economizing1 that is very acceptable when properly done4 ,the little relishes obtained in summer from the garden1 are very serviceable in securing varieties4 ,among these may be mentioned cucumbers1 radishes1 cabbage sprouts1 ,jerusalem artichokes1 and tomatoes1 all of which are very fine eaten with salt and vinegar4 ,mush1 hominy1 tapioca1 and rice cooked1 and then1 when cold1 fried on a griddle1 are great favorites4 ,if salt pork rinds are used to grease the griddle1 there will be so little fat used1 that no injury to the most delicate stomachs can result from this mode of cooking4 ,in winter1 the breakfast-table and tea-table can be supplied by a most inviting variety of muffins1 griddle cakes1 drop cakes1 and waffles made of rice1 corn meal1 and unbolted flour1 all of which are very healthful and very agreeable to the palate4 ,one mode of securing a good variety1 in those months in spring when fruits and vegetables fail1 is by a wise providence in drying and preserving fruits and vegetables4 ,the following directions will aid in this particular4 ,directions for ,preserving ,fruits and ,vegetables4 ,blackberries1 whortleberries1 currants1 raspberries1 peaches1 plums1 apples1 pears1 and quinces1 can all be preserved by drying them in the sun1 and then storing them in bags in a cool1 dry place4 ,green currants1 and green gooseberries1 can be preserved thus4 ,gather them when perfectly dry1 put them into very dry junk bottles1 free from stems and eyes1 set the bottles uncorked into a kettle of cold water1 and then make the water boil4 ,then cork the bottles 7the fruit should come up to the cork71 and seal them with bee's wax and rosin4 ,store them in a dry1 cool place1 where they will not freeze4 ,everything depends on success in excluding air and water4 ,putting them in boxes1 and filling the interstices with dry sand1 is the surest mode of storing the bottles4 ,there is a receipt for ,preserving ,fruit in ,water1 that has found its way into many receipt books1 which seems to the writer to be a dangerous and useless one1 and never should be tried4 ,it directs that fruit be put in bottles1 then water poured in1 and then the bottles corked tight1 and the cork tied4 ,then the bottles are to be set in a kettle of water1 which is to be heated till it boils4 ,of course this must burst the bottles1 or throw out the corks4 ,it is probable that the design of some plan of this sort was to exclude all air from the fruit4 ,this could be done by setting the bottles filled with fruit and water1 uncorked1 in a kettle of water1 and making the water boil4 ,then cork the bottles and seal them1 and the water will remain1 but all air will be excluded4 ,the writer never has seen a person who has tried this method1 and perhaps it may be one in which fruit can be preserved4 ,peach ,leather is much relished by invalids1 and is prepared thus4 ,squeeze out the pulp of very ripe peaches1 and spread it half an inch thick on plates or shingles1 and let it dry till quite hard and tough4 ,then roll it up in layers1 with clean paper between4 ,tomato ,leather can be made in the same way4 ,but the following is the best mode of preserving tomatoes4 ,pour boiling water on to the ripe tomatoes1 and peel them4 ,boil them till reduced to half the original quantity1 throwing in1 at first1 a tea-cup of sugar and a large spoonful of salt for every gallon4 ,when reduced to one half the quantity1 spread it on flat dishes half an inch thick1 and dry it eight or ten days in the sun1 and air4 ,then put it in layers1 with paper between4 ,in preparing it for table1 stew it slowly in a good deal of water1 adding bread crumbs and seasoning4 ,some persons dry them in a brick oven instead of the sun4 ,a quicker1 but not so nice a way1 is simply to cut them in two without peeling1 and dry them in the oven4 ,tomato ,figs are prepared thus3--,scald and peel them1 and then boil them in one-third the weight of sugar1 till they are penetrated by it4 ,then flatten and dry them in the sun1 occasionally turning them and sprinkling with sugar4 ,when dry1 pack them in layers1 with sugar sprinkled between4 ,green ,corn can be preserved by simply turning back the husk1 all but the last thin layer1 and then hanging it in the sun1 or a very warm room4 ,when it is to be used1 boil it till soft1 and then cut it off the cob and mix it with butter1 and add1 if you like1 dried ,lima beans cooked soft1 in another vessel4 ,the summer sweet corn is the proper kind to dry4 ,lima beans can be dried in the sun when young and tender4 ,they are good to bake1 when dried after they are ripe4 ,another mode is to parboil sweet corn1 cut it from the cobs1 and dry it in the sun4 ,then store it in a dry1 cool place1 in a bag4 ,another way is to take off all the husks but the thin one next the corn2 tie this over the corn tight1 and pack it in salt4 ,try each of these ways1 and make succotash with dried ,lima beans1 adding a little cream to the broth4 ,if done right1 it is excellent in winter4 ,in cutting corn from cobs1 in all cases take care not to cut off any cob1 as it gives a bad taste4 ,peas1 also1 are good to dry1 and make a fine dish thus4 ,take six or eight pounds of corned beef1 put it in a large pot and fill it with water1 and put in two quarts of dried peas4 ,let them boil till soft1 and then add the sweet herb seasoning1 or take it up without any other seasoning than a little pepper and the salt of the meat4 ,beef1 cooked thus1 is excellent when cold1 and the pea soup1 thus made1 is highly relished4 ,no dish is cheaper1 or more easily prepared4 ,pumpkins and squashes can be peeled and cut in strips and dried in the sun4 ,the stalks of rhubarb or the pie plant can be slivered fine and dried in the sun for winter use4 ,a housekeeper who will take pains to have these things done in the proper season1 and well stored1 will always keep an inviting table1 in those months when others so much complain that they can find no variety4 ,it is a good plan for a housekeeper the first day1 or week of every month1 to make a calculation of her bill of fare for that month1 going over such a receipt-book as this1 and ascertaining how many of the varieties offered she can secure4 ,at the same time she can be laying in stores of articles for future use4 ,system in this matter is of essential service4 ,,chapter ,,xxv4 ,,on ,,bread ,,making4 ,few housekeepers are aware of their responsibility in reference to the bread furnished for their family4 ,as this is the principal article of food1 there is no one thing on which the health of a family1 especially of young children1 is more dependant4 ,baker's bread is often made of musty1 sour1 or other bad flour1 which is made to look light1 and the bad taste removed by unhealthy drugs4 ,of course1 to the evil of unhealthy flour1 is added unhealthy drugs1 and there is no mode of discovering the imposition4 ,the only safe mode is1 to have all bread made in the family1 and to take all needful care that it shall uniformly be good4 ,bread made of salt1 or milk risings1 is good only the first day1 and to those accustomed to good yeast bread1 it is offensive to the smell1 and not acceptable to the palate4 ,bread made of sour milk1 or buttermilk and an alkali1 or made by mixing cream tartar in the flour1 and an alkali in the wetting1 is good as an occasional resort1 in emergencies1 when good yeast cannot be preserved1 or when there is not time to wait for yeast rising4 ,but1 as the ordinary bread for continued daily use1 it is expensive1 and not healthful or good like yeast bread4 ,some persons suffer from sore mouths and disordered stomachs1 in consequence of eating it4 ,sometimes this is owing to the imperfect mixture of the materials4 ,when the cream tartar is not very thoroughly mixed with the flour1 or when the alkali is not properly dissolved and thoroughly mixed1 or when there is too much of either1 the skin of the mouth and stomach are affected by the bread4 ,the only kind of bread which is always good for the health1 and always acceptable to every palate1 is sweet1 well-raised1 home-made yeast bread4 ,the best kind of home-made yeast bread is an article of luxury to be found upon very few tables1 and those who enjoy this comfort1 know that there is no food upon earth1 which is so good1 or the loss of which is so much regretted4 ,in order to secure such bread1 these three things are indispensable1 viz43 good flour1 good yeast1 and good care4 ,in order to secure good flour1 it is best to try it by tasting it1 and you ordinarily can detect sourness or must4 ,buy a small quantity1 and then1 if it is found to be very superior1 and it can be done conveniently1 it is well to provide enough of it to last till the next crop of wheat affords new flour1 when another supply for a year can be secured4 ,flour stored in barrels needs no other care than putting it in a cool1 dry place1 where it is well protected from rats and cockroaches4 ,a tight covered box made of thick plank1 large enough to hold several barrels1 with shelves to hold smaller supplies of other bread-stuffs1 with a door in one side shutting very tight1 is a perfect protection from rats1 mice1 and cockroaches4 ,good flour has a yellowish tinge1 and when pressed tight in the hand1 retains the creases of the skin impressed on it4 ,poor flour is not thus adhesive2 it can be blown about readily1 and sometimes has a dingy look1 as if ashes were mixed with it4 ,when good flour is found1 notice the brand1 and seek the same next time4 ,it is sometimes the case1 however1 that bad flour is passed off1 by putting on the brands of persons who have gained a name as makers of superior flour4 ,the only sure way is to try a small sample1 and then get a larger supply1 if it is good1 from the same stock4 ,grown wheat makes dough that is runny1 and cannot be well moulded1 or make good bread4 ,this can be discovered only by trial4 ,smutty wheat makes flour that is very unhealthful4 ,flour always should be sifted before using it1 to restore the lightness destroyed by packing1 as well as to remove impurities4 ,bread is also more sure to be light1 if the flour is heated before wetting4 ,this can be done1 by setting the kneading trough aslant before the fire1 stirring it a little as it is warming4 ,when bread proves to be bad1 examine the yeast1 and see also whether the oven bakes properly4 ,if both are as they should be1 and the bread is still poor1 then the fault is in the flour1 and it should be sent back and another supply obtained4 ,and in buying flour1 this liberty should always be secured1 even if a higher price is the condition4 ,no economy is so false as to try to save by means of bad bread4 ,medicine and doctors' bills soon show the folly of it4 ,good yeast is as indispensable to good bread as good flour4 ,of the receipts given in this book1 the one which will keep a month is the best4 ,the one which is made with fewer materials will not keep so well1 but is more easily made4 ,in hot weather1 when it is difficult to keep yeast1 the hard yeast will be a great convenience4 ,some housekeepers who have tried both1 prefer the flour hard yeast to that which is made with ,indian meal1 as it does not turn sour1 as ,indian does4 ,home-brewed yeast must be used for hard yeast1 and not distillery or brewer's4 ,yeast1 when it is good1 is all in a foam1 or else has large beads on the surface1 and its smell is brisk and pungent1 but not sour4 ,when poor1 it sometimes smells sour1 sometimes looks watery1 and the sediment sinks to the bottom1 and it has no froth or beads4 ,sometimes1 when yeast does not look very good1 it is improved by adding a tea-cup1 or so1 of flour1 and two or three great spoonfuls of molasses1 and setting it in a warm place to rise4 ,yeast must be kept in stone1 or glass1 with a tight cork1 and the thing in which it is kept should often be scalded1 and then warm water with a half teaspoonful of saleratus be put in it1 to stand a while4 ,then rinse it with cold water4 ,sour yeast cannot be made good by saleratus4 ,the last grand essential to good bread is good care4 ,unless the cook can be fully trusted1 the mistress of a family must take this care upon herself4 ,she must1 if needful1 stand by and see that the bread is wet right1 that the yeast is good1 that the bread is put where it is warm enough1 that it does not rise too long1 so as to lose its sweetness 7which is often the case before it begins to turn sour71 that it is moulded aright1 that the oven is at the right heat1 and that it is taken out at the right time1 and then that it is put in the right place1 and not set flat on to a greasy table1 or painted shelf1 to imbibe a bad taste4 ,perhaps it may be thought that all this is a great drudgery1 but it is worse drudgery to have sickly children1 and a peevish husband1 made so by having all the nerves of their stomachs rasped with sour1 or heavy bread4 ,a woman should be ashamed to have poor bread1 far more so1 than to speak bad grammar1 or to have a dress out of the fashion4 ,it is true1 that1 by accident1 the best of housekeepers will now and then have poor bread1 but then it is an accident1 and one that rarely happens4 ,when it is very frequently the case that a housekeeper has poor bread1 she may set herself down as a slack baked and negligent housekeeper4 ,it is very desirable that every family should have a constant supply of bread made of unbolted flour1 or of rye and ,indian4 ,most persons like to eat of it occasionally1 and it tends to promote health4 ,warm cakes also1 made of unbolted flour1 are very excellent1 and serviceable to health4 ,the receipts for these articles in this work are first-rate4 ,warm raised bread cakes1 of fine wheat1 are not so healthy for breakfast1 as those made of unbolted flour1 ,indian meal1 rice1 or tapioca4 ,griddle cakes1 muffins1 and waffles1 made of these last articles1 are more healthful than those made of fine wheat4 ,if eaten at the right temperature 7not above blood heat71 and with but little butter1 they are safe and harmless4 ,unbolted flour is good in almost any receipt in which fine flour is to be used1 and many very much prefer it for all kinds of warm cakes4 ,brown bread1 when light1 makes good drop cakes1 or good griddle cakes1 by adding a little water or milk1 and some eggs1 and in some cases1 a spoonful or two of molasses4 ,many cases are on record1 of great changes for the better1 in the health of individuals and communities1 by the habitual use of food made of unbolted flour4 ,the style in which bread is prepared for the table1 is a matter to be carefully attended to4 ,in moulding up loaves and small cakes1 do not leave lumps and loose flour adhering to the outside1 but work them in thoroughly1 so as to have the cake look fair and smooth4 ,wipe off flour from the outside before carrying to the table4 ,buttered pans are better than floured ones1 because the cakes cleave off cleaner4 ,when soda and saleratus are used1 work it in thoroughly1 or you will have those yellow spots and streaks1 which look so disgusting1 and show a slovenly negligence4 ,in the receipts for making bread1 no particular direction is given in regard to the time bread should stand after it is moulded and put in pans1 because here is the point where observation and discretion are so indispensable1 and rules are unavailing without4 ,in hot weather1 when the yeast is very good1 and the bread very light1 it must not stand over fifteen minutes after it is moulded1 before setting in4 ,if it is cold weather1 and the yeast is less active1 or the bread not perfectly raised1 it may sometimes stand an hour in the pans without injury4 ,when it is risen in the pans so as to crack1 it is ready for the oven1 and if it stands after this it loses sweetness1 and then turns sour4 ,a great deal of bread is spoiled by standing too long after it is put in the pans4 ,the only way to prevent this is for the housekeeper to ascertain1 by experiment1 how soon her yeast ordinarily raises bread to the right point1 so as to make that full lightness which does not destroy the sweetness of the flour1 and yet is complete4 ,when this is secured1 the bread should not stand more than fifteen minutes after moulding1 unless it is very cold weather4 ,those who trust entirely to raising the bread after it is put into the pans1 are much less likely to have the best kind of bread1 and far more risk is run than in the way here given4 ,in summer1 if the milk is not new1 it should be scalded1 or the bread will turn sour by keeping4 ,bread is never as good which has turned sour1 and been sweetened with saleratus1 as if it had risen only just enough4 ,in using saleratus1 take a teaspoonful to each quart of wetting used2 or1 which is the same thing1 a teaspoonful to four quarts of flour4 ,the proportion of yeast is about a tablespoonful of brewer's or distiller's yeast for every quart of wetting1 or twice as much home-brewed yeast4 ,in warm weather1 pour the wetting boiling hot into the flour1 and the bread keeps better4 ,but be careful not to kill the yeast by putting it in before the mixture is sufficiently cooled4 ,about blood warmth is the right temperature4 ,the eastern brown bread rises faster than the wheat bread1 and in hot weather cannot be made over night2 and if made with other bread1 must be set to rise in a cool place4 ,it is always best to keep bread several hours before eating1 until it can be cut without making it clammy4 ,biscuits1 and small cakes of bread1 are best baked in the morning to use for tea1 and in the evening for breakfast4 ,when cake is to be made of bread dough1 it ought to be wet up with milk4 ,most of the rules which have been given in other books for making cream tartar bread and cakes allow too much of the acid and alkali1 and this affects the health4 ,three pints of flour to one teaspoonful of soda and two of cream tartar is about right4 ,domestics are often careless in getting right proportions1 and thus health is injured4 ,it is probable that this can be remedied by getting an apothecary to combine the two powders in the right proportions when very dry1 and keeping them in a glass bottle1 with a ground glass stopper1 so as to be air-tight4 ,the dampness of the air would make them combine1 and neutralize them4 ,there are yeast powders for sale of this kind4 ,the way to use them is first to mix them thoroughly in the flour1 and then put in the wetting4 ,in regard to yeast1 the distillery rises fastest1 the brewer's nearly as fast1 and the home-brewed slowest of all4 ,sometimes distillery yeast will raise bread in an hour4 ,every housekeeper must learn by trial the time necessary to raise bread1 and by this calculate the time to put her oven heating4 ,for large loaves of bread or cake1 the oven must be heated with hard wood1 so as to soak thoroughly4 ,for smaller things lighter wood is as good1 and more economical4 ,after a housekeeper has tried her oven1 her yeast1 and her oven wood1 she can make out very minute directions for her domestics4 ,but with poor domestics she ordinarily will need to persevere in superintending this matter herself1 if she would always have good bread4 ,,chapter ,,xxvi4 ,,directions ,,for ,,dinner ,,and ,,evening ,,parties4 ,the following directions for a dinner-party are designed for a young and inexperienced housekeeper1 in moderate circumstances1 who receives visiters at her table from the most wealthy circles4 ,they are not intended for what would be called a stylish dinner-party1 but what in ,new ,york1 ,philadelphia1 and ,boston1 in the most respectable society1 would be called a plain1 substantial dinner1 and as complete and extensive as any young housekeeper1 with the ordinary supply of domestics1 ought to attempt anywhere4 ,anything much more elaborate than this1 usually demands the services of a professed cook4 ,the details will be given with great minuteness1 that a novice may know exactly what to do in every particular4 ,it is generally the case1 that1 at dinner-parties for gentlemen1 no ladies are present but those who are members of the family4 ,the gentleman of the house invites his friends the day previous1 and then gives notice to his wife who are to come1 and consults with her as to the articles to be provided1 which of course he aids in purchasing4 ,the housekeeper then makes a list of all the articles to be used1 either for table furniture or cooking1 and then examines her cupboard1 store-closet1 and cellar1 to see if everything is at hand and in order4 ,all the glass and silver to be used is put in readiness1 and the castors1 salts1 and every thing of the kind arranged properly4 ,in order to be more definite1 the exact dishes to be provided will be supposed to be these3 ,soup4 ,fish4 ,a boiled ham4 ,a boiled turkey1 with oyster sauce4 ,three roasted ducks1 and a dish of scolloped oysters4 ,potatoes1 ,parsnips1 ,turnips1 and ,celery4 ,for dessert1 ,pudding1 ,pastry1 ,fruit1 and ,coffee4 ,this will make a dinner for about ten or twelve persons4 ,the pastry should be baked the day before1 and the soup boiled down4 ,in the morning of the day for the dinner-party1 every article should be on hand from market1 and the cook have extra help1 so as to get breakfast and the dishes out of the way early4 ,then1 the first thing1 let her stuff and truss the turkey and ducks1 and set them away to use when the time comes4 ,be sure that they are trussed so that the legs and wings will be tight to the body1 and not come sprawling on to the table4 ,suppose the dinner hour be three o'clock1 as this is the earliest hour at which such a dinner could be comfortably prepared4 ,at nine o'clock1 let the ham be washed1 and put to boil4 ,then let the vegetables be prepared1 ready for cooking4 ,next prepare the pudding4 ,the pastry ought to be baked the day before4 ,if not1 it should be done very early in the morning1 and be out of the way4 ,the pudding should be one of those put in the list of rich puddings1 which does not require long baking or boiling4 ,the receipt will be the guide as to time for cooking it4 ,next1 prepare the oysters4 ,one large cannister 7or three pints7 will be needed for the dish of scolloped oysters1 and a small cannister 7or a pint7 will be needed for the sauce for the turkey4 ,this last is simply drawn butter1 with the oysters put in it1 and simmered a few minutes4 ,be sure and follow the receipt for drawn butter exactly1 as cooks are very apt to spoil this kind of sauce4 ,put the turkey to boil at one1 if it is tender1 as it ought to be1 and sooner1 if it is not4 ,put the ducks to roast at two4 ,ducks are best cooked rare1 but the turkey must be boiled through entirely1 so that all parts look the same color when carved4 ,the gravy for the ducks1 and the drawn butter1 must be prepared half an hour before taking up dinner4 ,the fish must be put to boil in a fish kettle4 ,the time depends on the size4 ,the soup should be boiled down the day before4 ,let it be1 for example1 the receipt named ,macaroni ,soup4 ,in this case1 any convenient time before dinner-time1 put the macaroni to boil in a sauce-pan by itself1 and when cooked enough1 set it aside4 ,then1 just before dinner is to be served1 pour the cold soup into the kettle1 add the seasoning and macaroni1 and give it such a heat as just boils it for a minute or two1 and then it is ready to serve4 ,the vegetables should be put to boil at such times as will have them cooked just right at the dinner hour1 and this the housekeeper must calculate1 according to their size and age4 ,unless there is an experienced cook1 who can be trusted with everything1 the lady of the house must superintend herself in the kitchen1 until it is time for her to dress2 and as the company will not arrive till the hour appointed1 she can1 by arranging her dress1 all but the finish1 remain until it is nearly time to send up the dinner4 ,setting the ,table4 ,the table should be set early in the forenoon1 by the waiter1 under the direction of the lady of the house1 and in the manner exhibited in ,fig4 #g4 ,the table rug must first be laid exactly square with the room1 and the tables also set exactly parallel with the sides of the room4 ,if the tables are handsome ones1 put on two white table-cloths1 one above the other4 ,if the tables are not handsome1 cover them with a colored table-cloth1 and put two white ones over4 ,then set the castors in the exact centre of the table4 ,some prefer to have them on a side-table1 and the waiter carry them around1 but the table looks better to have them put in the centre4 ,if they are put on the side-table1 the celery stand may be placed in the centre of the table4 ,next place the plates and knives as in ,fig4 #g1 with a napkin and tumbler at the right of each plate1 as in the drawing4 ,if it is cold weather1 set the plates to warm1 and leave them till wanted4 ,set the salt stands at the four corners1 with two large spoons crossed by each1 as in the drawing4 ,then place table-mats in the places where the dishes are to be set4 ,the host is to be seated at one end1 and the hostess at the other1 and at their plates put two knives and two forks4 ,put a carving knife and fork1 and carver stand1 at each place where a dish is to be carved4 ,put the jelly and pickles at diagonal corners1 as marked on the drawing4 ,if wine is to be used1 put two wine-glasses by each tumbler4 ,just before dinner is to be served1 a bit of bread1 cut thick1 is to be laid with a fork on each napkin4 ,then prepare the side-table thus3 ,as the party1 including host and hostess1 will be twelve1 there must be one dozen soup plates1 and one dozen silver spoons4 ,then there must be two dozen large knives1 and three dozen large plates1 besides those on the table4 ,this is to allow one plate for fish1 and two for two changes of meat for each guest4 ,some would provide more4 ,then1 there must be three dozen dessert plates1 and two dozen dessert knives and forks4 ,one dozen saucers1 and one dozen dessert spoons4 ,one or two extra of each kind1 and three or four extra napkins1 should be added for emergencies4 7,at a side stand1 or closet1 should be placed1 at dinner-time1 a wash dish of hot water1 and two or three wiping towels47 ,on the side-table1 also1 is to be placed all articles to be used in helping the dessert2 and unless there is a convenient closet for the purpose1 the dessert itself must be set there1 and covered with napkins4 ,all the dishes and plates to be used1 except those for desserts and soups1 must1 in cold weather1 be set to warm by the waiter4 ,if coffee is to be served at the dinner-table1 the furniture for this must be put on the side-table1 or in an adjacent room1 or closet4 ,taking up the ,dinner4 ,such a dinner as this cannot usually be prepared and served easily1 without two to cook and serve in the kitchen1 and two waiters in the dining-room4 ,one waiter will answer1 if he is experienced and expert in such matters4 ,when the hour for dinner arrives1 let the cook first take up the soup and fish4 ,the soup and soup plates are to be set by the hostess1 and the spoons laid near4 ,potatoes and drawn butter1 or fish sauce1 are to be sent up with fish4 ,the fish is to be set before the host1 and the fish knife and sauce placed by it1 and then the waiter is to inform the lady of the house that dinner is ready4 ,she rises1 and informs her husband1 or the guests1 that dinner is ready1 and then the gentleman for whom the party is made1 or some other one of the invited guests1 conducts the lady to the table1 and takes his seat at the first plate at her right hand4 ,she then helps the soup1 beginning at the right1 and passing it around in order1 without inquiring whether each one wishes it4 ,if any one prefers fish1 he passes the soup to the next4 ,meantime the host either helps the fish to all who wish it1 or leaves it covered till the soup is removed1 and the plates changed4 ,the plates for fish are set on1 around the table1 and the soup plates are set on to them1 while soup is served4 ,while soup and fish are served above1 the cook below proceeds thus3--,the ham can be taken up some time before dinner1 prepared for the table1 and set aside1 covered1 as it is not injured by standing4 ,of course this is done at any convenient time4 ,the turkey and ducks may first be taken up1 prepared for table1 and then covered1 and set where they will be kept warm4 ,then the gravies and drawn butter are to be put in the gravy boats4 ,the vegetables must be taken up the last thing1 and the potatoes last of all1 as the excellence of all depends on their being served hot1 especially potatoes4 ,some would prepare a dish of mashed potatoes1 but this increases the complexity of the business1 which should1 as much as possible1 be avoided4 ,after soup and fish1 and the plates are removed by the waiters above1 and clean plates put around1 wine or conversation will fill up the time1 while the meats are brought on1 which are to be placed on the table1 covered1 and in the order marked in the drawing1 ,fig4 #g4 ,when all are prepared1 the host gives a sign to the waiters1 and the covers are all to be removed1 and so adroitly that no steam be spilt on the table-cloth or guests4 ,to do this1 the covers must be first inverted1 holding them directly over the dishes they cover1 and this the hostess must teach the waiter to do beforehand1 if need be4 ,he is to be taught1 also1 to offer each article to guests on their left side1 to observe when guests have done eating1 and then to change their plate1 knife1 and fork1 and never to speak except to answer questions1 or to offer the articles he serves4 ,the host carves the dish before him4 ,the hostess helps the dish opposite to her1 and the gentlemen guests carve the dishes opposite to them4 ,as soon as ready to help1 the lady asks the gentleman at her right to what he will be helped1 and never makes excuses for1 or praises any particular dish4 ,the host commences at his right hand1 and does the same1 till all are helped4 ,every person begins to eat as soon as helped4 ,the waiters are to observe if bread1 water1 or anything is wanting to any guest1 and offer a supply4 ,the hostess should1 if possible1 be at ease1 so as to converse1 and if she has occasion to direct the waiters 7which1 by previous instructions1 should be avoided71 she should do it as quietly and easily as possible4 ,after all the guests are helped1 the host helps the hostess1 and then himself4 ,if wine is used1 it is served by the host immediately after soup and fish1 and any other times during the dinner he chooses4 ,if the lady of the house is asked to drink wine1 it is deemed uncourteous to refuse4 ,she is expected to have a little poured into her glass1 and raise it to her lips1 looking at and slightly bowing to the guest who makes the request1 and as soon as he has filled his glass4 ,whenever any other makes the same request1 a very little wine is to be poured into her glass1 as the ceremony is incomplete without this4 ,after any guest has finished eating1 the waiter is to change his plate1 knife1 and fork1 and the host or hostess asks to what he will be helped4 ,soon after all the guests are done eating meats1 the hostess directs the waiter1 and every article is removed from the table1 and the upper table-cloth taken off4 ,then the dessert knives1 forks1 and plates are set around1 and the dessert is placed on the table4 ,the pudding is to be set on a mat1 before the hostess1 and the dish of cheese before the host1 and the pastry arranged in some regular order on the table1 with knives and forks to help4 ,these are divided and distributed by the host and hostess1 assisted by the guests4 ,when these are finished1 everything is removed again1 and the other table-cloth taken off1 leaving the bare table1 or the colored cloth4 ,then the fruit is set on4 ,after fruit1 the coffee is brought to the table1 or the company retire to the drawing-room1 and take their coffee there4 99 99 99 99 99 ,such a dinner-party as the above1 may be got up and carried through comfortably by a housekeeper1 if she is provided with an experienced cook and well-trained waiter4 ,but without these1 it is absolute cruelty for a husband to urge1 or even to allow his wife to go through all the toil1 anxiety1 and effort needful for such an affair4 ,in all cases1 it would be more consistent with the laws of health1 and thus with the laws of ,god1 to have a dinner including far less variety1 and it is hoped that as true ,christianity and true refinement advance1 that the reform in regard to eating will advance1 like the temperance reform in regard to drinking4 ,when men become so refined and cultivated1 that they can supply wit and good sense1 instead of the overflows induced by the excitement of wine1 diluted by the stupidity resulting from excess in eating1 a housekeeper will find the giving of a dinner-party a very different matter from what it ordinarily is found to be4 ,as dining parties are often conducted1 the number1 and variety1 and character of the dishes offered1 tempt to an excess1 which overloads the stomach1 and thus stupifies the brain2 so that all the wit and brilliancy that is obtained1 is the simple product of vinous fermentation4 ,tea ,parties and ,evening ,company4 ,in one respect1 fashion has aided to relieve a housekeeper of much care in providing evening entertainments4 ,it is now fashionable to spread a table for evening parties1 and not to serve tea and coffee1 as was formerly done4 ,as this is the easiest1 and most rational way of entertaining evening company1 no other method will be so minutely described4 ,if a lady designs to invite from forty to sixty friends to pass the evening1 or even to have a much larger company invited1 the following would be called a plain but genteel arrangement1 for company in ,new ,york1 ,philadelphia1 or any of our large cities4 ,set a long table in the dining-room1 and cover it with a handsome damask cloth4 ,set some high article containing flowers1 or some ornamental article1 in the centre4 ,set ,champagne glasses with flowers at each corner4 ,set loaves of cake at regular distances1 and dispose in some regular order about the table1 preserves1 jellies1 lemonade1 and any other articles that may be selected from the abundant variety offered in the collection of ,receipts for ,evening ,parties in this book4 ,where a very large company is to be collected1 and a larger treat is thought to be required1 then a long table is set in the centre of the room1 as above1 and on it are placed cakes1 pastry1 jellies1 and confectionary4 ,then smaller tables are set each side of a mantle1 or in corners1 one of which is furnished with sandwiches1 oysters1 salad1 celery1 and wine1 and the other with coffee1 chocolate1 and lemonade4 ,sometimes all are placed on one long table1 and in this case1 cakes1 jellies1 and confectionary are put in the centre1 coffee and lemonade at one end1 and oysters1 sandwiches1 celery1 and wines at the other4 ,a great deal of taste may be displayed in preparing and arranging such a table4 ,as it is often the case1 that the old mode of serving tea and coffee will be resorted to1 one modification is proposed1 which decreases the labour and anxiety to the housekeeper1 and increases the enjoyment of the company4 ,it is this4 ,set a table in one of the parlors1 and cover it with a damask cloth4 ,let the tea and coffee be served at this table1 the lady of the house presiding4 ,then let the gentlemen wait upon the ladies around the room1 and then help themselves4 ,this is particularly convenient when it is difficult to get good waiters4 ,most of the articles used for evening parties 7with the exception of rich cakes1 wine1 and high-seasoned chicken salad7 are not unhealthful1 if taken moderately4 ,when these parties break up at seasonable hours1 they may prove one of the most rational and harmless modes of securing social enjoyment2 but when connected with highly exciting amusements1 and late hours1 they are sure to wear upon the constitution and health1 and rational and conscientious persons1 for these and other reasons1 will avoid them4 ,,chapter ,,xxvii4 ,,on ,,setting ,,tables1 ,,and ,,preparing ,,various ,,articles ,,of ,,food ,,for ,,the ,,table4 ,to a person accustomed to a good table1 the manner in which the table is set1 and the mode in which food is prepared and set on1 has a great influence1 not only on the eye1 but the appetite4 ,a housekeeper ought1 therefore1 to attend carefully to these particulars4 ,the table-cloth should always be white1 and well washed and ironed4 ,when taken from the table1 it should be folded in the ironed creases1 and some heavy article laid on it4 ,a heavy bit of plank1 smoothed and kept for the purpose1 is useful4 ,by this method1 the table-cloth looks tidy much longer than when it is less carefully laid aside4 ,where table napkins are used1 care should be taken to keep the same one to each person1 and in laying them aside1 they should be folded so as to hide the soiled places1 and laid under pressure4 ,the table-cloth should always be put on square1 and right side upward4 ,the articles of furniture should be placed as exhibited in figures #g and #h4 ,the bread for breakfast and tea should be cut in even1 regular slices1 not over a fourth of an inch thick1 and all crumbs removed from the bread plate4 ,they should be piled in a regular form1 and if the slices are large1 they should be divided4 ,the butter should be cooled in cold water1 if not already hard1 and then cut into a smooth and regular form1 and a butter knife be laid by the plate1 to be used for no other purpose but to help the butter4 ,small mats1 or cup plates1 should be placed at each plate1 to receive the tea-cup1 when it would otherwise be set upon the table-cloth and stain it4 ,illustration3 ,fig4 #g4 ,a1 ,castors4 ,b1 ,boiled ,turkey4 ,c1 ,oyster ,sauce4 ,d1 ,roasted ,ducks4 ,e1 ,gravy for ,ducks4 ,f1 ,scolloped ,oysters4 ,g1 ,boiled ,ham4 ,h4 ,potatoes4 ,i1 ,turnips4 ,s1 ,celery4 ,k1 ,parsnips4 ,,pp1 ,pickles4 ,,jj1 ,jelly4 ,x1 ,host4 ,y1 ,hostess4 ,illustration3 ,fig4 #h4 ,all the flour should be wiped from small cakes1 and the crumbs be kept from the bread plate4 ,in preparing dishes for the dinner-table1 all water should be carefully drained from vegetables1 and the edges of the platters and dishes should be made perfectly clean and neat4 ,all soiled spots should be removed from the outside of pitchers1 gravy boats1 and every article used on the table2 the handles of the knives and forks must be clean1 and the knives bright and sharp4 ,in winter1 the plates1 and all the dishes used1 both for meat and vegetables1 should be set to the fire to warm1 when the table is being set1 as cold plates and dishes cool the vegetables1 gravy1 and meats1 which by many is deemed a great injury4 ,cucumbers1 when prepared for table1 should be laid in cold water for an hour or two to cool1 and then be peeled and cut into fresh cold water4 ,then they should be drained1 and brought to the table1 and seasoned the last thing4 ,the water should be drained thoroughly from all greens and salads4 ,there are certain articles which are usually set on together1 because it is the fashion1 or because they are suited to each other4 ,thus with strong-flavored meats1 like mutton1 goose1 and duck1 it is customary to serve the strong-flavored vegetables1 such as onions and turnips4 ,thus1 turnips are put in mutton broth1 and served with mutton1 and onions are used to stuff geese and ducks4 ,but onions are usually banished from the table and from cooking1 on account of the disagreeable flavor they impart to the atmosphere and breath4 ,boiled ,poultry should be accompanied with boiled ham1 or tongue4 ,boiled ,rice is served with poultry as a vegetable4 ,jelly is served with mutton1 venison1 and roasted meats1 and is used in the gravies for hashes4 ,fresh ,pork requires some acid sauce1 such as cranberry1 or tart apple sauce4 ,drawn ,butter1 prepared as in the receipt1 with eggs in it1 is used with boiled fowls and boiled fish4 ,pickles are served especially with fish1 and ,soy is a fashionable sauce for fish1 which is mixed on the plate with drawn butter4 ,there are modes of garnishing dishes1 and preparing them for table1 which give an air of taste and refinement1 that pleases the eye4 ,thus1 in preparing a dish of fricasseed fowls1 or stewed fowls1 or cold fowls warmed over1 small cups of boiled rice can be laid inverted around the edge of the platter1 to eat with the meat4 ,sweetbreads fried brown in lard1 and laid around such a dish1 give it a tasteful look4 ,on ,broiled ,ham1 or ,veal1 eggs boiled1 or fried and laid1 one on each piece1 look well4 ,greens and ,asparagus should be well drained1 and laid on buttered toast1 and then slices of boiled eggs be laid on the top1 and around4 ,hashes1 and preparations of pig's and calve's head and feet1 should be laid on toast1 and garnished with round slices of lemon4 ,curled ,parsley1 or ,common ,parsley1 is a pretty garnish1 to be fastened to the shank of a ham1 to conceal the bone1 and laid around the dish holding it4 ,it looks well laid around any dish of cold slices of tongue1 ham1 or meat of any kind4 ,the proper mode of setting a dinner-table is shown at ,fig4 #g1 and the proper way of setting a tea-table is shown at ,fig4 #h4 ,in this drawing of a tea-table1 small-sized plates are set around1 with a knife1 napkin1 and cup plate laid by each1 in a regular manner1 while the articles of food are to be set1 also1 in regular order4 ,on the waiter are placed the tea-cups and saucers1 sugar bowl1 slop bowl1 cream cup1 and two or three articles for tea1 coffee1 and water1 as the case may be4 ,this drawing may aid some housekeepers in teaching a domestic how to set a tea-table1 as the picture will assist the memory in some cases4 ,on the dinner table1 by each plate1 is a knife1 fork1 napkin1 and tumbler3 on the tea-table1 by each plate is a knife1 napkin1 and small cup-plate4 ,,chapter ,,xxviii4 ,,on ,,systematic ,,family ,,arrangement1 ,,and ,,mode ,,of ,,doing ,,work4 ,nothing secures ease and success in housekeeping so efficiently as system in arranging work4 ,in order to aid those who are novices in these matters1 the following outlines are furnished by an accomplished housekeeper4 ,they are the details of family work1 in a family of ten persons1 where a cook1 chambermaid1 and boy1 are all the domestics employed1 and where the style of living is plain1 but every way comfortable4 ,the mistress of this family arranges the work for each domestic1 and writes it on a large card1 which is suspended in the kitchen for guidance and reference4 ,on hiring a new cook1 or chambermaid1 these details are read to her1 and the agreement made1 with a full understanding1 on both sides1 of what is expected4 ,the following is copied1 verbatim1 from these cards prepared for the cook and chambermaid4 ,directions for the ,cook4 ,sunday4--,rise as early as on other days4 ,no work is to be done that can be properly avoided4 ,monday4--,rise early in hot weather1 to have the cool of the day for work4 ,try to have everything done in the best manner4 ,see that the clothes line is brought in at night1 and the clothes pins counted and put in the bag4 ,put the tubs1 barrel1 and pails used1 on the cellar bottom4 ,inquire every night1 before going to bed1 respecting breakfast1 so as to make preparation beforehand4 ,tuesday4--,clean the kitchen and sink-room4 ,bake1 and fold the clothes to iron the next day4 ,wednesday4--,rise early in warm weather1 so as to iron in the cool of the day4 ,thursday4--,fold off the clothes4 ,no other special work4 ,friday4--,clean all the closets1 the kitchen windows1 the cellar stairs1 and the privies4 ,try up all the grease1 and put it away for use4 ,saturday4--,bake1 and prepare a dinner for ,sunday4 ,every day but ,monday1 wipe the shelves in the pantry and kitchen closet4 ,be careful to have clean dish towels1 and never use them for other purposes4 ,keep a good supply of holders1 both for cooking and ironing1 and keep them hung up when not in use4 ,keep your boiler for dish water covered4 ,sweep and dust the kitchen every day4 ,never throw dirt1 bones1 or paper around the doors or yard4 ,never give or lend what belongs to the family without leave4 ,try to keep everything neat1 clean1 and in order4 ,have a time for everything1 a place for everything1 and everything in its place4 ,the hour for going to bed is ten o'clock4 ,those who work hard should go to bed early1 or else health and eyesight will fail4 ,directions for the ,chambermaid4 ,sweep the sitting-room before breakfast on ,tuesdays and ,saturdays4 ,wednesday1 give all the chambers a thorough sweeping1 and wash down the stairs4 ,thursday1 sweep the bedroom and nursery1 and wipe the paint4 ,put up the clean clothes1 after the cook folds them4 ,friday1 wash the windows and the piazzas4 ,saturday1 sweep the chambers1 wash the bowls and pitchers in hot suds1 and scald the other vessels1 unless they are washed in hot suds daily1 when they will not need it4 ,after doing the daily chamber-work1 collect the lamps1 and fix them in this manner3 ,first pick up the wicks1 and cut them off square 7and for this purpose keep sharp scissors71 then clean all the black sediment from the tubes4 ,wash them in suds as hot as you can bear your hand in1 and wipe them dry with a cloth kept clean for the purpose1 and used for nothing else4 ,be careful not to fill them full1 lest the oil swell and run over4 ,screw them very tight1 and see that the little air-hole is kept open1 or the lamp will not burn4 ,wash the outside of the oil filler1 and wipe the scissors clean4 ,wash the cloths used in fresh1 clean suds1 dry them1 and then put them in their place4 ,wipe the basin used1 and put it in its place4 ,after cleaning the lamps1 wash and scour the knives1 thus3 ,wash them first1 and be careful not to put the handles in the water4 ,wipe them dry1 and then scour them with ,bath brick1 and a cork dipped in soft soap4 ,never rub a knife on a board in scouring it1 as it wears it out very fast4 ,after scouring1 do not wash them1 but wipe them with a dry cloth1 and be careful to get the brick out from between the fork tines4 ,use a small stick prepared for the purpose4 ,if the handles are soiled by scouring1 wipe them with a damp cloth4 ,lay the large knives in one side of the knife basket1 and the small ones the other side1 and put the handles of the knives one way1 and the handles of the forks the opposite way4 ,always fill the boiler after you take out dish water1 lest the cook be disturbed by your neglecting it4 ,arrange the china-closet in order1 after putting up the breakfast dishes4 ,dishes not often used must be wiped when used4 ,in doing chamber-work1 turn up the vallance of the beds1 set the windows open1 brush down cobwebs1 move every moveable article1 to sweep under it1 and sweep with short strokes4 ,always hang the cloths kept for wiping bowls and pitchers on the towel frames1 and use them for nothing else4 ,have a dust cloth with a loop for every room1 and put it in the wash once a fortnight4 ,wash the breakfast dishes thus3--,rinse the cups1 scrape the plates very clean1 put the bits of butter on the butter plate1 and empty all the slops into the slop bowl1 and then empty it4 ,first wash the glass things with a swab in suds1 as hot as possible1 wiping each one as soon as taken out of the water4 ,when glass is very cold1 put a little warm water in it before putting it into the hot suds1 or you will crack it4 ,next wash the silver and ,britannia1 wiping each as soon as taken out4 ,then wash the other articles4 ,keep the castors bright and clean1 and well filled4 ,wipe the salt spoons dry1 and do not lay them so as to touch the salt4 ,if the salt is damp1 take it out and dry it1 mashing it to powder4 ,wipe off the china-closet shelves every day1 and ,saturdays wash them4 ,rub the silver and ,britannia every ,saturday1 after washing them4 99 99 99 99 99 ,in the ,domestic ,economy1 at p4 #cah1 will be found directions for washing dishes in the kitchen1 which are to be hung over the sink4 ,every family must vary somewhat from all others in its routine of family work1 and it often is the case1 that such written directions will be of little or no use to domestics4 ,but the fact of having them written1 and the reading of them over to all new-comers1 as what is expected of them1 and occasional reference to them1 as what was agreed on when making the bargain1 often will be of much service4 ,and it is an aid to the housekeeper herself1 who is liable to forget many things in teaching new-comers their duties4 ,odds and ,ends4 ,there are certain odds and ends1 where every housekeeper will gain much by having a regular time to attend to them4 ,let this time be the last ,saturday forenoon in every month1 or any other time more agreeable1 but let there be a regular fixed time once a month1 in which the housekeeper will attend to the following things3 ,first1 go around to every room1 drawer1 and closet in the house1 and see what is out of order1 and what needs to be done1 and make arrangements as to time and manner of doing it4 ,second1 examine the store-closet1 and see if there is a proper supply of all articles needed there4 ,third1 go to the cellar1 and see if the salted provision1 vegetables1 pickles1 vinegar1 and all other articles stored in the cellar are in proper order1 and examine all the preserves and jellies4 ,fourth1 examine the trunk1 or closet of family linen1 and see what needs to be repaired and renewed4 ,fifth1 see if there is a supply of dish towels1 dish cloths1 bags1 holders1 floor cloths1 dust cloths1 wrapping paper1 twine1 lamp-wicks1 and all other articles needed in kitchen work4 ,sixth1 count over the spoons1 knives1 and forks1 and examine all the various household utensils1 to see what need replacing1 and what should be repaired4 ,a housekeeper who will have a regular time for attending to these particulars1 will find her whole family machinery moving easily and well2 but one who does not1 will constantly be finding something out of joint1 and an unquiet1 secret apprehension of duties left undone1 or forgotten1 which no other method will so effectually remove4 ,a housekeeper will often be much annoyed by the accumulation of articles not immediately needed1 that must be saved for future use4 ,the following method1 adopted by a thrifty housekeeper1 may be imitated with advantage4 ,she bought some cheap calico1 and made bags of various sizes1 and wrote the following labels with indelible ink on a bit of broad tape1 and sewed them on one side of the bags3--,old ,linens2 ,old ,cottons2 ,old ,black ,silks2 ,old ,colored ,silks2 ,old ,stockings2 ,old ,colored ,woollens2 ,old ,flannels2 ,new ,linen2 ,new ,cotton2 ,new ,woollens2 ,new ,silks2 ,pieces of ,dresses2 ,pieces of ,boys' ,clothes1 c4 ,these bags were hung around a closet1 and filled with the above articles1 and then it was known where to look for each1 and where to put each when not in use4 ,another excellent plan is for a housekeeper once a month to make out a bill of fare for the four weeks to come4 ,to do this1 let her look over this book1 and find out what kind of dishes the season of the year and her own stores will enable her to provide1 and then make out a list of the dishes she will provide through the month1 so as to have an agreeable variety for breakfasts1 dinners1 and suppers4 ,some systematic arrangement of this kind at regular periods will secure great comfort and enjoyment to a family4 ,,chapter ,,xxix4 ,,on ,a ,,proper ,,supply ,,of ,,utensils ,,and ,,conveniences ,,for ,,housekeeping4 ,what is the proper supply of kitchen utensils1 depends very much on the style of living adopted1 and on the character of the domestics employed4 ,where a person's means are small1 there must be a sacrifice of time and convenience to save expense2 and where domestics are in such habits that no proper care will be taken of utensils1 the supply must be more limited4 ,but where a housekeeper has abundant means1 and where she can1 by a reasonable effort1 secure proper attention to the care of utensils1 it greatly contributes to the ease and success of housekeeping to have a full supply of them4 ,and there is much economy1 both of time and comfort1 in securing such a supply4 ,where there are a few utensils1 and these are to be used for a great variety of purposes1 there is a loss of time in stopping to clean articles used for one thing1 when wanted for another2 there is a loss of time in running about to look for them2 and there is a loss of patience in finding them out of the way at just the wrong time1 so that good success is often thus entirely prevented4 ,moreover1 many processes of cooking and housekeeping are performed with much more success1 when the cook is well provided with suitable utensils2 while the use of the same article for various kinds of dishes1 or for different modes of cooking1 often destroys the delicate flavor of food1 and makes all dishes taste very much alike4 ,this is the case often1 in steam and canal boats1 where every article on the table seems to have imbibed one and the same flavor4 ,in pointing out the various conveniences to be used in housekeeping1 reference will be had to those chiefly who have means to purchase everything they deem useful1 and also who can obtain such domestics1 that proper care will be taken of whatever is provided4 ,in the ,domestic ,economy at p4 #cai1 is a list embracing a full supply of all those articles which some of the best housekeepers in our country deem useful and desirable1 for the various processes of housekeeping1 in a family of medium size1 and of abundant means2 where everything is done for comfort1 and nothing for show4 ,kitchen ,furniture4 ,the kitchen floor should be covered with an oil cloth4 ,carpets1 or bits of carpet1 are not so good1 because of the grease and filth that must accumulate in them1 and the labor of sweeping1 shaking1 and cleansing them4 ,nothing is cleansed so easily as an oil cloth1 and it is much better than a painted floor1 because it can be removed to be painted4 ,if the cook is troubled with cold feet in winter1 small bits of carpeting can be laid where she sits and stands the most4 ,otherwise they had better be kept out of the kitchen4 ,directions for preparing a kitchen oil cloth will be found page #cag of the ,domestic ,economy4 ,there should always be a clock in the kitchen1 as indispensable to success in cooking1 and regularity of meals4 ,two tables1 a large one for cooking1 and a small one for meals1 should be provided4 ,besides this1 a settee ironing-table is a very great comfort and convenience1 which is represented at ,fig4 #i1 and is a better pattern than the one described in the ,domestic ,economy4 ,illustration3 ,fig4 #i4 ,the back is made to turn on pivots at ,,cc1 and rests when turned on the sides4 ,at ,,aa1 are projections1 with a hole that meets the holes in the sides at ,,bb1 and then the peg at ,e is put in to hold it firmly4 ,the box1 or seat1 is divided into two parts1 with lids at ,,dd1 and in these boxes are kept1 on one side the ironing sheet1 wipers and holders1 and on the other side1 the irons1 rings1 c41 used in ironing4 ,when the back is not used for ironing1 it is put down1 and the article is a good settee1 and if provided with cushions1 is as comfortable as most parlor sofas4 ,it can be put on castors1 and have handles at the sides1 and then it can be moved up to the fire winter evenings for use2 the back serving both to reflect the warmth of the fire1 and to keep off draughts of air4 ,the following are the dimensions4 ,length1 six feet4 ,width of seat1 twenty inches4 ,height of seat1 fourteen inches4 ,height of back1 from the bottom1 four feet4 ,this makes the width of the table when it is turned down4 ,height of the ends where the table rests when turned over1 two feet six inches4 ,in some families1 it is sometimes necessary to have a domestic sleep in the kitchen4 ,in this case1 a bunk settee1 like the one which is represented as open at ,fig4 #aj1 is very convenient4 ,illustration3 ,fig4 #aj4 ,the following are the dimensions4 ,six feet long4 ,seat two feet wide1 and sixteen inches high4 ,the parts c c pass within the ends d d4 ,the seat a1 when it is shut up1 rests on the ledge that runs along the back at b4 ,the bed and bed-clothing are at the bottom of the box1 and are shut up in it by day4 ,at ,fig4 #aa is represented a kitchen table1 with shelves and drawers fastened over it1 which1 if made and furnished in the manner described1 every housekeeper would find an invaluable aid to system1 and it would save many steps1 and much inconvenience4 ,the shelves are to be nailed or screwed on the wall at a convenient height over the table4 ,illustration3 ,fig4 #aa4 ,illustration3 ,fig4 #ab4 ,the following are the dimensions of the two articles4 ,table4--,six feet long4 ,three feet two inches broad4 ,thirty inches high4 ,the top to project only two inches over the frame4 ,the box divided by three drawers4 ,two of the drawers divided by partitions into three equal parts1 as seen by the dotted lines in the drawing4 ,the shelves over the table are three feet in height1 three feet six inches wide1 and a foot deep4 ,the drawers are four inches deep1 and the part above the drawers is divided by the shelves into three equal portions4 ,it is better to have two doors in front of the shelves to shut the dust out4 ,some would prefer a curtain to slide on an iron wire4 ,at ,a is hung the salt box1 made with a lid1 and at ,b is the coffee mill1 and the other side the soap dish is at ,c4 ,to furnish this complete1 there should be tin boxes made with tight lapping covers1 like that at ,fig4 #ab1 and of three sizes4 ,the largest should be eight inches in height1 and three and a half in diameter4 ,the next size should be six inches high and three inches in diameter4 ,the next should be four inches high and two inches in diameter4 ,these can all be made at a tinner's for a small sum4 ,in the largest size put two kinds of sugar1 and the starch4 ,in the medium size keep tea and coffee1 table salt and ginger4 ,in the smallest size keep cream tartar1 indigo1 mustard1 sweet herbs1 and spices4 ,in junk bottles1 keep a supply of vinegar1 molasses1 and catsup4 ,in a wide-mouth glass jar1 with tight glass stopper1 keep soda1 or saleratus4 ,write labels and paste on to each1 and arrange them on these shelves in one division4 ,on the shelves of the other division1 put the following articles3--those that can be suspended1 hang on nails at the side1 over the shelves4 ,a dredging box1 kitchen pepper box1 two-sized graters1 two small sieves1 a bottle brush1 a vial funnel1 a larger funnel1 a quart1 pint1 and gill measure1 a gravy strainer1 a corkscrew1 half a dozen bowls1 as many cups1 saucers1 and two small pitchers4 ,on the top of the shelves put the spice mill1 and the balance and weights4 ,fig4 #af shows the best kind4 ,in one of the drawers of the shelves1 put needles1 thread1 twine1 wax1 and bits of cotton and linen4 ,in the other drawer put the ,receipt ,book1 bits of paper and pencil for writing notes and memoranda1 an account book1 and a pen and ink4 ,in the table drawer which is not subdivided1 put these articles3--,rolling-pin1 griddle spad1 iron meat fork1 coffee stick1 mush stick1 gridiron scraper1 skewers1 saw knife1 chopping knife1 egg and cake beaters1 apple corer1 potato beetle1 meat hammer1 butter spad1 whetstone4 ,in the middle drawer1 put1 in the front part1 the kitchen knives and forks1 and carver1 the iron spoons1 and other spoons used in the kitchen4 ,in the centre part of this drawer put the kitchen table-cloths1 and in the back part1 the bags for all kinds of family uses1 the pudding cloths1 jelly strainer1 and starch strainers4 ,in the other drawer1 keep in one division1 the clean dish cloths and towels2 in another1 the roller and tumbler towels1 and in another the clean lamp towels1 and a good supply of holders and dust cloths4 ,let the cleaver and board be kept on the top of the shelves4 ,by this arrangement the cook will find every article she has occasion to use close at hand1 and when she washes dishes1 her towels and soap1 and the place where to lay up all utensils as she washes them1 are in immediate reach4 ,no one knows1 without trial1 how many steps are saved1 and how much confusion and waste avoided1 by such an arrangement4 ,and the expense for securing it is a trifle1 far less than is often spent for some showy but useless article for the parlor4 ,illustration3 ,fig4 #ac4 ,another arrangement is a great aid to system and order4 ,have a closet made as represented at ,fig4 #ac4 ,in these partitions place these articles1 the largest in the largest part1 and hanging all that can be suspended1 on pegs4 ,a large and small clothes frame4 ,a skirt board4 ,a bosom board4 ,a press board4 ,a yard stick4 ,three or four brooms4 ,a floor brush for sweeping oil cloths and painted floors4 ,a cobweb brush4 ,a long brush to wash windows outside4 ,a carpet stretcher4 ,a whitewash brush4 ,a long-handle upright dust pan1 and a common dust pan4 ,a rag bag4 ,scrubbing brushes4 ,in the part with shelves1 place1 in the upper partitions1 in one1 the shoes1 brushes1 and blacking4 ,in another1 articles for cleaning brass and silver4 ,in another1 sponges1 rags1 and stain mixtures4 ,in the next division1 below1 put the lamps and candlesticks1 and the waiter containing all the articles used in cleaning lamps4 ,at the bottom of this closet1 keep a box containing the following articles3--,a hammer1 a small saw1 three sizes of gimlets1 papers of tacks1 nails1 screws1 two chisels1 a bedscrew1 a carpet claw4 ,in another box1 keep old newspaper1 wrapping paper1 and a large ball of twine4 ,have a clothes broom and clothes brush hung here1 and keep the table-rug here4 ,all other articles in common use are to be kept in the pantry1 or china closet1 or in the pot closet4 ,by thus arranging articles together in one place1 and with so complete an assortment1 much time and many steps are saved1 while they are preserved in good order4 ,a housekeeper who chooses to do without some of these conveniences1 and spend the money saved in parlor adornments1 has a right to do so1 and others have a right to think she in this shows herself deficient in good sense4 ,the accompanying drawings are designed to show some of the most convenient kitchen and other utensils4 ,illustration3 ,fig4 #ad4 ,fig4 #ad represents a ,tin ,baker1 or ,reflector4 ,the iron hooks running out in front1 fit it to use with grates4 ,it can be made without them1 or made so that they can be drawn out and put in4 ,this bakes bread1 cakes1 apples1 c41 as well as an oven4 ,illustration3 ,fig4 #ae4 ,fig4 #ae1 called a ,footman1 is made of brass1 or sheet iron1 and is used with a grate1 to heat irons1 and for other purposes4 ,illustration3 ,fig4 #af4 ,fig4 #af is the best kind of ,balances to use in weighing cake1 and for other purposes4 ,illustration3 ,fig4 #ag4 ,fig4 #ag is a tall-handle ,dust ,pan4 ,the pan is half a yard in length1 ten inches in width1 and the handle two feet high1 and set up perpendicularly4 ,it is a very economical arrangement to save carpets and labor1 as it is set down in spots1 and the common broom used to throw the dust and rubbing from the carpet on to it1 instead of brushing them all across the carpet4 ,illustration3 ,fig4 #ah4 ,fig4 #ah is a ,saw ,knife1 being a saw on one side1 and a knife on the other4 ,it is very useful in preparing meats4 ,illustration3 ,fig4 #ai4 ,fig4 #ai is a ,lemon ,squeezer4 ,at ,a is a concave place with holes bored through4 ,at ,b is a convex projection to fit into the concave portion1 and here the half lemon is put to be squeezed4 ,illustration3 ,fig4 #ba4 ,illustration3 ,fig4 #bj4 ,fig4 #bj1 a ,case for lamplighters4 ,it is made of tin1 like a tumbler1 with a lid fastened at the top by a hinge4 ,it stands in the parlor1 to receive the remnants of extinguished lamplighters and matches1 to prevent smoke and rubbish1 and is a great convenience4 ,it can be made for a trifle at a tinner's4 ,fig4 #ba is a tin ,match ,safe1 which should be hung in the kitchen1 and the matches be kept in it4 ,it is not only convenient1 but important for safety4 ,illustration3 ,fig4 #bb4 ,fig4 #bb is a ,meat ,mallet1 or beef steak hammer4 ,it is a block of wood six inches square1 cut in checks1 so as to make sharp points on the face1 and is used to make tough steaks more tender4 ,illustration3 ,fig4 #bc4 ,fig4 #bc is an ,egg ,beater4 ,it is made of iron wire1 fastened to a tin handle4 ,it is fine for beating eggs and cake1 and saves labor4 ,the tin should be six inches long and an inch wide4 ,illustration3 ,fig4 #bd4 ,fig4 #bd is a small brush1 useful to dust ledges in parlors1 and the frames of windows4 ,illustration3 ,fig4 #be4 ,fig4 #be is an ,apple ,corer4 ,it is a scroll of tin soldered together1 about seven inches long1 an inch in diameter at the largest end1 and tapering to half an inch at the smaller end1 where it is cut off obliquely4 ,it costs but a dime1 and every housekeeper can have one made at a tinner's1 and needs one4 ,illustration3 ,fig4 #bf4 ,fig4 #bf is a ,gridiron ,scraper4 ,it is fitted to the bars of gridirons that have scooped bars4 ,it has a convex scraper on one end of the transverse piece of iron1 and a concave one at the other1 so as to fit both sides of the gridiron bars4 ,illustration3 ,fig4 #bg4 ,fig4 #bg shows the best shape for a ,rolling ,pin4 ,illustration3 ,fig4 #bh4 ,fig4 #bh shows a ,fish ,kettle1 with the strainer drawn out above it4 ,it should be large enough to use sometimes for boiling a ham4 ,this and the sauce pans following can be used on a cooking stove1 or be set on a trivet when an open fire is used4 ,illustration3 ,fig4 #bi4 ,fig4 #bi is a ,preserving ,kettle with a cover4 ,illustration3 ,fig4 #cj4 ,fig4 #cj is another ,preserving ,kettle1 without a cover4 ,the advantage of these is1 that they are shallow1 so that the fruit will not need to be piled4 ,the cover preserves the flavor more perfectly4 ,the best are of copper or bell metal4 ,porcelain ones are apt to crack4 ,illustration3 ,fig4 #ca4 ,fig4 #ca is a ,cast ,iron ,sauce-pan1 lined with tin4 ,illustration3 ,fig4 #cb4 ,fig4 #cb is a ,tin ,sauce-pan4 ,illustration3 ,fig4 #cc4 ,fig4 #cc is a ,copper ,sauce-pan4 ,every housekeeper needs at least four different sizes of sauce-pans4 ,the copper ones are the best1 and most durable4 ,the iron lined with tin the next best4 ,the tin are the poorest4 ,illustration3 ,fig4 #cd4 ,fig4 #cd is a ,trivet1 and is very useful in heating articles over coals to prevent burning4 ,three or four of different sizes are needed with an open fire4 ,food cooked for the sick demands them4 ,illustration3 ,fig4 #ce4 ,fig4 #ce is a ,tin ,bonnet1 and is very useful to keep articles warm1 to roast apples1 to warm plates1 c4 ,two or three will be kept in constant use when it is found how useful they are4 ,illustration3 ,fig4 #cf4 ,fig4 #cf is a brush to clean bottles1 made of bristles twisted into wire4 ,illustration3 ,fig4 #cg4 ,fig4 #cg is a ,tin ,safe4 ,it is to be made five feet high1 five feet wide1 a division in the middle1 and three shelves each side4 ,two doors in front1 with a lock and key1 and all the panels of perforated tin4 ,it is very useful to preserve food in hot weather1 and to protect it also from mice4 ,refrigerators are very excellent to keep meat1 butter1 milk1 and cream1 during hot weather4 ,they are made in a superior manner1 and kept for sale1 but the following is a mode of securing a cheap one4 ,take a barrel and bore holes in the bottom4 ,lay some small sticks crossing1 and set a half barrel within1 with holes bored in the bottom4 ,nail list along the edge of each1 and make a cover to lay on each1 so that the cover resting on the list will make it very close4 ,then put ice into the inner one1 and the water will filter through the holes in the bottom1 and while the ice is preserved1 it will make the inner half barrel a perfect refrigerator4 ,those who buy ice every day will find this a great convenience if they have no other refrigerator4 ,illustration3 ,fig4 #ch4 ,fig4 #ch represents an excellent pattern for a ,sofa ,bedstead1 such as a common carpenter can make4 ,its dimensions are as follows3--,length1 six feet4 ,width1 two feet two inches4 ,height of the seat from the floor1 fifteen inches4 ,height of the back and sides from the seat1 eighteen inches4 ,the seat is a frame with slats to be laid across lengthwise1 as this gives more ease than crosswise slats4 ,the back is a frame1 with slats crosswise1 with two frame legs1 as at ,a and ,b1 swinging on hinges1 and when pulled out they serve to support the back4 ,the back is hooked up to the sides1 and when laid down rests on the frame legs ,a ,b4 ,these legs turn with pintles1 or wood hinges4 ,the ends of the sofa have grooved slides for the head and foot boards to slide in1 as at ,c ,c1 and have brown linen nailed on both inside and outside1 on which to fasten the sofa cover4 ,two thick cushions of hair1 or of moss and cotton1 are made1 one to serve for the seat1 one to set up against the back4 ,these serve for the bed when the back is laid down4 ,a frill is fastened around the frame of the seat1 and the box ,d1 underneath1 is to hold the bedclothes1 and runs on castors1 as also does the sofa4 ,illustration3 ,fig4 #ci4 ,fig4 #ci is a very convenient and cheap article for a light seat to use in a chamber1 or in gardening4 ,it is made just like a cross bedstead or cot1 with a bit of stair carpeting used as the seat4 ,handles fastened to it make it more convenient to carry about1 as it can be doubled up1 and taken in one hand4 ,these are the dimensions3 ,sticks for the seat1 one foot long4 ,sticks for the legs1 one foot six inches long4 ,illustration3 ,fig4 #dj4 ,fig4 #dj is an article for a bedchamber1 and remarkably convenient for dressing the feet4 ,in one drawer are kept stockings of all sorts1 and in the other shoes2 it has a cushion and handles1 and is set on castors4 ,it is to stand by the bedside1 and a person can change the dress of the feet with the greatest comfort and convenience4 ,these are the dimensions3--,twenty inches square and twelve inches high from castors to cushion4 ,housekeepers are much troubled to keep dippers in order4 ,the only sure mode is to have two made of copper1 with iron handles fastened on very tight1 one to hold a pint1 and another two or three quarts4 ,these will never rust or leak1 and may be kept for years4 ,let them be hung by the fire4 ,keep trivets on which to set kettles over coals1 so as not to burn the articles while cooking4 ,the most successful mode of securing the proper care of utensils1 is to make a definite agreement with the cook1 on hiring her1 that after dinner1 she shall examine kitchen1 cellar1 and pantry1 and wash every article that needs cleansing2 and that once a month she shall scour all that need scouring4 ,then1 at least once a week1 and once a month1 the housekeeper should examine herself whether this agreement is fulfilled4 ,,chapter ,,xxx4 ,,suggestions ,,in ,,regard ,,to ,,hired ,,service4 ,there is no subject on which young housekeepers need wisdom and instruction more1 than in regard to the management of domestics1 and therefore some farther suggestions will be offered1 in addition to those presented in the ,domestic ,economy4 ,success in the management of domestics very much depends upon the manners of a housekeeper towards them4 ,and here1 two extremes are to be avoided4 ,one is a severe and imperious mode of giving orders and finding fault1 which is inconsistent both with lady-like good breeding1 and with a truly amiable character4 ,few domestics1 especially ,american domestics1 will long submit to it1 and many a good one has been lost1 simply by the influence of this unfortunate manner4 ,the other extreme is apt to result from the great difficulty of retaining good domestics4 ,in cases where this is experienced1 there is a liability of becoming so fearful of displeasing one who is found to be good1 that1 imperceptibly1 the relation is changed1 and the domestic becomes the mistress4 ,a housekeeper thus described this change in one whom she hired3 8,the first year she was an excellent servant2 the second year1 she was a kind mistress2 the third year1 she was an intolerable tyrant60 ,there is no domestic so good that she will not be injured by perceiving that1 through dependance upon her1 and a fear of losing her services1 the mistress of the family gives up her proper authority and control4 ,the happy medium is secured1 by a course of real kindness in manner and treatment1 attended with the manifestation of a calm determination1 that the plans and will of the housekeeper1 and not of the domestic1 shall control the family arrangements4 ,when a good domestic first begins to insist that her views and notions shall be regarded1 rather than those of the housekeeper1 a kind but firm stand must be taken4 ,a frank conversation should be sought1 at a time when nothing has occurred to ruffle the temper on either side4 ,then the housekeeper can inquire what would be the view taken of this matter in case the domestic herself should become a housekeeper1 and hire a person to help her2 and when the matter is set before her mind in this light1 let the 8golden rule0 be applied1 and ask her whether she is not disposed to render to her present employer what she herself would ask from a domestic in similar circumstances4 ,much trouble of this kind is saved by hiring persons on trial1 in order to ascertain whether they are willing and able to do the work of the family in the manner which the housekeeper wishes2 and in this case1 such written cards as have been exhibited in previous pages can be read1 or some member of the family can go around for a day or two1 and show how everything is to be done4 ,there is no department of domestic life where a woman's temper and patience are so sorely tried1 as in the incompetence and constant changes of domestics4 ,and therefore1 there is no place where a reasonable and ,christian woman will be more watchful1 careful1 and conscientious4 ,the cultivation of patience will be much promoted1 by keeping in mind these considerations in reference to the incompetence and other failings of those who are hired4 ,in the first place1 consider that the great object of life to us is not enjoyment1 but the formation of a right character2 that such a character cannot be formed1 except by discipline1 and that the trials and difficulties of domestic life1 if met in a proper spirit and manner1 will1 in the end1 prove blessings rather than evils1 by securing a measure of elevation1 dignity1 patience1 self-control1 and benevolence1 that could be gained by no other methods4 ,the comfort gained by these virtues1 and the rewards they bring1 both in this and in a future life1 are a thousand-fold richer than the easy1 indolent life of indulgence1 which we should choose for ourselves4 ,in the next place1 instead of allowing the mind to dwell on the faults of those who minister to our comfort and convenience1 cultivate a habit of making every possible benevolent allowance and palliation4 ,say to yourself--8,poor girl6 she has never been instructed1 either by parents or employers4 ,nobody has felt any interest in the formation of her habits1 or kindly sought to rectify her faults4 ,why should ,i expect her to do those things well which no one has taken any care to teach her8 ,she has no parent or friend now to aid her but myself4 ,let me bear her faults patiently1 and kindly try to cure them40 ,if a woman will cultivate the spirit expressed in such language1 if she will benevolently seek the best good of those she employs1 if she will interest herself in giving them instruction1 if they need it1 and good books to read if they are already qualified to understand them1 if she will manifest a desire to have them made comfortable in the kitchen1 and in their chambers1 she certainly will receive her reward1 and that in many ways4 ,she will be improving her own character1 she will set a good example to her family1 and in the end1 she will do something1 and in some cases much1 to improve the character and services of those whom she hires4 ,and the good done in this way goes down from generation to generation1 and goes also into the eternal world1 to be known and rejoiced in1 when every earthly good has come to an end4 ,it is sometimes the case1 that the constant change of domestics1 and the liability thus to have dishonest ones1 makes it needful to keep stores under lock and key4 ,this measure is often very offensive to those who are hired1 as it is regarded by them as an evidence both of closeness and of suspicion of their honesty4 ,in such cases1 it is a good plan1 when first making an agreement with a domestic1 to state the case in this way4 ,that you have had dishonest persons in the family1 and that when theft is committed1 it is always a cause of disquiet to honest persons1 because it exposes them to suspicion4 ,you can then state your reasons as two-fold3 one to protect yourself from pilfering when you take entire strangers1 and the other is to protect honest persons from being suspected4 ,when the matter is thus presented1 at first hiring a person1 no offence will be taken afterwards4 ,in some portions of our country1 the great influx of foreigners of another language and another faith1 and the ready entrance they find as domestics into ,american families1 impose peculiar trials and peculiar duties on ,american housekeepers4 ,in reference to such1 it is no less our interest than our duty to cultivate a spirit of kindness1 patience1 and sympathy4 ,especially should this be manifested in reference to their religion4 ,however wrong1 or however pernicious we may regard their system of faith1 we should remember1 that they have been trained to believe that it is what ,god commands them to obey1 and so long as they do believe this1 we should respect them for their conscientious scruples1 and not try to tempt them to do what they suppose to be wrong4 ,if we lead an ignorant and feeble mind to do what it believes to be wrong1 in regard to the most sacred of all duties1 those owed to ,god1 how can we expect them to be faithful to us8 ,the only lawful way to benefit those whom we regard as in an error1 is1 not to tempt them to do what they believe to be wrong1 but to give them the light of knowledge1 so that they may be qualified to judge for themselves4 ,and the way to make them willing to receive this light1 is to be kind to them4 ,we should take care that their feelings and prejudices should in no way be abused1 and that they be treated as we should wish to be1 if thrown as strangers into a strange land1 among a people of different customs and faith1 and away from parents1 home1 and friends4 ,remember that our ,master1 who is in heaven1 especially claims to be the ,god of the widow1 the fatherless1 and the stranger1 and has commanded1 8,if a stranger sojourn with you in your land1 ye shall not vex him1 but the stranger that dwelleth among you shall be unto you as one born among you1 and thou shalt love him as thyself40 ,there is one rule1 which every housekeeper will find of incalculable value1 not only in the case of domestics1 but in the management of children1 and that is1 never to find fault at the time that a wrong thing is done4 ,wait until you are unexcited yourself1 and until the vexation of the offender is also past1 and then1 when there is danger of a similar offence1 forewarn1 and point out the evils already done for want of proper care in this respect4 ,,chapter ,,xxxi4 ,,on ,,the ,,style ,,of ,,living ,,and ,,expenses4 ,this work is designed primarily for young and inexperienced housekeepers1 and the following suggestions are presented as the advice of many judicious and experienced matrons in our country1 to their young countrywomen1 who are to follow them in the trying duties of housekeeping4 ,nothing in this country is a greater source of suffering to housekeepers1 than bad taste in their style of living and expenditure4 ,good taste is that nice perception of fitness and propriety which leads a person to say and do whatever is suitable and appropriate in all possible circumstances4 ,such good taste is ordinarily the result of good feelings and well-cultivated mind1 and an acquaintance with the world4 ,yet this correct taste is sometimes found in minds that have enjoyed but few advantages1 but by nature are endowed with refined feelings and good common sense4 ,where this good taste exists1 it leads a woman to wish to have her house1 furniture1 and style of living1 in all its parts1 exactly conformed to her means1 and her situation4 ,if she is not rich1 she will not wish to have a house1 or furniture1 or dress like those who are rich1 and will find a pride and pleasure in making a small house1 plain furniture1 simple dress1 and an economical table1 so neat1 and orderly1 and comfortable1 and tasteful1 as to ensure comfort and satisfaction to all around her4 ,if she cannot command good domestics1 nor live comfortably in a house1 and with furniture which requires them1 she will aim to alter the style of her establishment1 and adopt one which can be thoroughly and successfully carried out by such domestics as she can obtain4 ,where good domestics are scarce1 it is a very great mistake to attempt to live in a large house4 ,the labor of house cleaning1 and window cleaning1 the sweeping1 the care of furniture1 and many other items of labor1 are much increased by enlarging the size of the house4 ,in the country1 where good help is scarce1 a house on the plan of one of the cottages drawn in the ,domestic ,economy1 with bed presses instead of chambers1 will be found to be a great saving of labor1 and the expense that might be incurred in building1 furnishing1 and taking care of chambers1 can be laid out in making conveniences for carrying water1 and furnishing the kitchen properly4 ,the drawings for this purpose in the ,domestic ,economy will be found useful in this respect4 ,in cities1 nothing is more pernicious to a housekeeper's health1 than going up and down stairs1 and a woman who has good taste and good sense1 will not1 for the sake of show1 keep two parlors on the ground floor and her nursery above and kitchen below4 ,one of these parlors will be taken for her nursery and bedroom1 even should all her acquaintance wonder how it can be1 that a wife and mother should think her health and duties of more importance than two dark parlors shut up for company4 ,when a woman has good sense and good taste1 these are some of the things she will not do4 ,she will not be so anxious to obtain admission into any circle as to seek it by a conformity to its fashions1 which will involve her in labor1 or expenses that lessen domestic comfort1 or are inappropriate to her income4 ,she will not be particularly anxious to know what the fashion is1 in dress and furniture1 nor give up any important duty or pursuit to conform to it4 ,nor will she be disturbed if found deficient in these particulars1 nor disturb others by making apologies1 or giving reasons4 ,she will not1 while all that is in sight to visiters1 or to out-door observers1 is in complete order1 and in expensive style1 have her underclothing1 her bedroom1 her kitchen1 and her nursery ill furnished1 and all in disorder4 ,she will not attempt to show that she is genteel1 and belongs to the aristocracy1 by a display of profusion1 by talking as if she was indifferent to the cost of things1 or by seeming ashamed to economize4 ,these things are marks of a vulgar1 unrefined person1 that fancies that it is money1 and not character1 that makes the lady4 ,and by persons of education and refinement1 such things are always regarded as indicating a vulgar1 uncultivated mind4 ,let a young housekeeper1 then1 adopt these maxims as her guide in regulating the style of her dress1 furniture1 table1 and the size of her house4 ,do not begin housekeeping in the style in which you should end it1 but begin on a plain and small scale1 and increase your expenditures as your experience and means are increased4 ,be determined to live within your income1 and in such a style that you can secure time to improve your own mind1 and impart some of your own advantages to others4 ,try to secure symmetry in your dress1 furniture1 style of living1 and charities4 ,that is1 do not be profuse in one direction1 and close and pinching in another4 ,cultivate a taste for intellectual pleasures1 home pleasures1 and the pleasures of benevolence4 ,have some regular plan for the employment of your time1 and in this plan have chief reference to making home pleasant to your husband and children4 ,it will save them from a thousand snares1 and you from many sorrows4 ,,chapter ,,xxxii4 ,,words ,,of ,,comfort ,,for ,a ,,discouraged ,,housekeeper4 ,there is no doubt of the fact1 that ,american housekeepers have far greater trials and difficulties to meet than those of any other nation4 ,and it is probable that many of those who may read over the methods of thrift and economy adopted by some of the best housekeepers in our land1 and detailed in this work1 will with a sigh exclaim1 that it is impossible for them even to attempt any such plans4 ,others may be stimulated by the advice and examples presented1 and may start off with much hope and courage1 to carry out a plan of great excellence and appropriateness1 and after trying a while1 will become discouraged by the thousand obstacles in their way1 and give up in despair4 ,a still greater number will like their own way best1 and think it is folly to attempt to change4 ,for those who wish they could become systematic1 neat1 and thorough housekeepers1 and would like to follow out successfully the suggestions found in this work1 and for those who have tried1 or will try1 and find themselves baffled and discouraged1 these words of comfort are offered4 ,perhaps you find yourself encompassed by such sort of trials as these4 ,your house is inconvenient1 or destitute of those facilities for doing work well which you need1 and you cannot command the means to supply these deficiencies4 ,your domestics are so imperfectly qualified that they never can do anything just right1 unless you stand by and attend to everything yourself1 and you cannot be present in parlor1 nursery1 and kitchen all at once4 ,perhaps you are frequently left without any cook1 or without a chambermaid1 and sometimes without any hands but your own to do the work1 and there is constant jostling and change from this cause4 ,and perhaps you cannot get supplies1 either from garden or market1 such as you need1 and all your calculations fail in that direction4 ,and perhaps your children are sickly1 and rob you of rest by night1 or your health is so poor that you feel no energy1 or spirits to make exertions4 ,and perhaps you never have had any training in domestic affairs1 and cannot understand how to work yourself1 nor how to direct others4 ,and when you go for aid to experienced housekeepers1 or cookery books1 you are met by such sort of directions as these3 8,take a pinch of this1 and a little of that1 and considerable of the other1 and cook them till they are done about right40 ,and when you cannot succeed in following such indefinite instructions1 you find your neighbors and husband wondering how it is1 that when you have one1 two1 or three domestics1 there should be so much difficulty about housekeeping1 and such constant trouble1 and miscalculation1 and mistake4 ,and then1 perhaps1 you lose your patience and your temper1 and blame others1 and others blame you1 and so everything seems to be in a snarl4 ,now the first thing to be said for your comfort is1 that you really have great trials to meet2 trials that entitle you to pity and sympathy1 while it is the fault of others more than your own1 that you are in this very painful and difficult situation4 ,you have been as cruelly treated as the ,israelites were by ,pharaoh1 when he demanded bricks without furnishing the means to make them4 ,you are like a young1 inexperienced lad1 who is required to superintend all the complicated machinery of a manufactory1 which he never was trained to understand1 and on penalty of losing reputation1 health1 and all he values most4 ,neither your parents1 teachers1 or husband have trained you for the place you fill1 nor furnished you with the knowledge or assistance needed to enable you to meet all the complicated and untried duties of your lot4 ,a young woman who has never had the care of a child1 never done housework1 never learned the numberless processes that are indispensable to keep domestic affairs in regular order1 never done anything but attend to books1 drawing1 and music1 at school1 and visiting and company after she left school1 such an one is as unprepared to take charge of a nursery1 kitchen1 and family establishment1 as she is to take charge of a man-of-war4 ,and the chief blame rests with those who placed her so unprepared in such trying circumstances4 ,therefore1 you have a right to feel that a large part of these evils are more your misfortune than your fault1 and that they entitle you to sympathy rather than blame4 ,the next word of comfort is1 the assurance that you can do every one of your duties1 and do them well1 and the following is the method by which you can do it4 ,in the first place1 make up your mind that it never is your duty to do anything more than you can1 or in any better manner than the best you can4 ,and whenever you have done the best you can1 you have done well1 and it is all that man should require1 and certainly all that your ,heavenly ,father does require4 ,the next thing is1 for you to make out an inventory of all the things that need to be done1 in your whole establishment4 ,then calculate what things you find you cannot do1 and strike them off the list1 as what are not among your duties4 ,of those that remain1 select a certain number that you think you can do exactly as they need to be done1 and among these be sure that you put the making of good bread4 ,this every housekeeper can do1 if she will only determine to do it4 ,make a selection of certain things that you will persevere in having done as well as they can be done1 and let these be only so many as you feel sure you can succeed in attempting4 ,then make up your mind that all the rest must go along as they do1 until you get more time1 strength1 and experience1 to increase the list of things that you determine shall always be well done4 ,by this course1 you will have the comfort of feeling that in some respects you are as good a housekeeper as you can be1 while there will be a cheering progress in gaining on all that portion of your affairs1 that are left at loose ends4 ,you will be able to measure a gradual advance1 and be encouraged by success4 ,many housekeepers fail entirely1 by expecting to do everything well at first1 when neither their knowledge or strength is adequate1 and so they fail everywhere1 and finally give up in despair4 ,are you not only a housekeeper1 but a mother8 ,oh1 sacred and beautiful name6 how many cares and responsibilities are associated with it6 ,and how many elevating and sublime anticipations and hopes are given to inspire1 and to cheer6 ,you are training young minds whose plastic texture will receive and retain every impression you make1 who will imitate your feelings1 tastes1 habits1 and opinions1 and who will transmit what they receive from you to their children1 to pass again to the next generation1 and then to the next1 until a whole nation will have received its character and destiny from your hands6 ,no imperial queen ever stood in a more sublime and responsible position than you now occupy1 in the eye of ,him who reads the end from the beginning1 and who is appointing all the trials and discipline of your lot1 not for purposes which are visible to your limited ken1 but in view of all the consequences that are to result from the character which you form1 and are to transmit to your posterity6 ,remember1 then1 that you have a ,father in heaven1 who sympathizes in all your cares1 pities your griefs1 makes allowances for your defects1 and is endeavoring by trials1 as well as by blessings1 to fit you for the right fulfilment of your high and holy calling4 ,,chapter ,,xxxiii4 ,,friendly ,,counsels ,,for ,,domestics4 ,my friends1 you fill a very important and respectable station4 ,the duties committed to you by ,god are very apt to be considered of small account1 but they are indeed most solemn and important4 ,on your faithfulness and kindness depends the comfort of a whole family1 and on you often depends the character and happiness of a whole flock of children4 ,if you do your part faithfully in assisting the mother to carry forward her plans1 she will be able to train them aright4 ,if you fail to perform your part1 she will be perplexed1 discouraged1 and disabled1 and everything will go wrong4 ,every person finds troubles and trials in their lot1 and so you must find them in yours4 ,but trials are sent by ,god1 not for evil1 but for good1 so that we1 by patiently bearing them1 and by striving to improve under them1 may grow wiser and better1 and thus more happy than we could be without them4 ,whenever1 therefore1 anything vexes1 or troubles you1 comfort yourselves by thinking that it is designed for your good1 and reap at least one benefit1 by bearing it with patience and cheerfulness4 ,in all your dealings with those who employ you1 try to follow 8the golden rule10 and do by them as you will wish to have others do by you1 when you are the mistress of a family1 and hire others to help you4 ,do you find that many things are uncomfortable and unpleasant in your present lot8 ,remember that you never can find a place in this world where everything will be just as you want it1 and that it is a bad thing for you1 as well as for your employers1 to keep roving about from one place to another4 ,stay where you are1 and try to make those things that trouble you more tolerable1 by enduring them with patience4 ,do not fret and be angry at your employers when they oppose your wishes1 but wait until you feel in better humor1 and then tell them what troubles you1 and what you wish they would alter1 and in a kind and respectful way1 and you will be ten times more likely to gain what you desire4 ,do you think that you are found fault with too much1 and that your employer is so hard to please that you wish to change for another8 ,perhaps you do not know how often you do things different from what she wishes1 when she does not complain4 ,perhaps she tells you only just what she thinks she ought to do1 for your good4 ,perhaps she does not know that she does find fault a great deal1 or that her manner is an unpleasant one4 ,perhaps she has a great many cares and troubles that you know not of1 which try her nerves1 and make her feel very irritable1 and thus speak hastily when she does not intend it4 ,be patient with her failings1 if you think you see any1 just as you wish to have her bear with your faults1 when they trouble her4 ,if you find your patience failing1 it may be well in some cases1 to say to your employer1 that you should do better1 if she would find fault less1 and praise you more when you do well4 ,but never say anything of this kind when you are angry yourself1 or when you see that she is displeased4 ,be careful1 in all your dealings with children1 always to speak the truth1 and never let them hear from you any filthy or wicked language4 ,never promise to do a thing and then break your word1 for this teaches them to break promises4 ,never tell them frightful stories1 or try to make them mind you by saying what is not true4 ,never help them conceal what they have done that is wrong1 but try to persuade them to confess their faults4 ,never take the least thing that does not belong to you1 and never tempt children to give you what does not belong to them4 ,never tell tales out of the family1 nor tell to your employers the bad things you have seen1 or heard in other families1 for this is mean and ungenerous4 ,do not spend your money for useless and expensive things1 but learn to be economical and prudent1 that you may be preparing to be a good housekeeper1 wife1 and mother1 if ever you have a family of your own4 ,do not form a habit of roaming about to see company1 but be industrious in hours not employed for those who hire you1 in mending and making your own clothes4 ,take care and keep your person clean1 and your hair and clothes in order1 and have your chamber always neat and tidy4 ,do not be rude and boisterous in manners1 but always speak politely to all1 especially to those who employ you4 ,do not waste any of the provisions1 or property of your employers1 nor let it spoil by neglect1 and never lend or give away anything belonging to the family without leave4 ,remember the ,sabbath day1 to keep it holy4 ,read your ,bible daily1 and try to obey its teachings4 ,pray to ,god to forgive your past sins1 and to help you keep all his commands1 and live every day so that you will not be afraid to die4 ,,chapter ,,xxxiv4 ,,miscellaneous ,,advice1 ,,and ,,supplementary ,,receipts4 ,weights and ,measures4 ,it is a good plan to have a particular measure cup kept for the purpose1 and after once weighing all those receipts that are given by weight1 to measure the quantity by this cup1 and then write the measures in your receipt book1 and keep the cup only for this purpose4 ,the following is some guide in judging of the relative proportion between measures and weights4 ,a quart of flour1 or of sifted loaf sugar1 or of softened butter1 each weigh about a pound4 ,the flour1 if sifted1 must be heaped4 ,a pint equals eight ounces4 ,a half a pint equals four ounces4 ,one gill equals two ounces4 ,half a gill equals one ounce4 ,a quart of brown sugar1 or of ,indian meal1 equals a pound and two ounces of the same4 ,one great spoonful of flour1 loaf sugar1 or of melted butter1 equals a quarter of an ounce of the same4 ,it should be a little heaped4 ,four spoonfuls equal an ounce1 or half a gill4 ,eight spoonfuls equal one gill4 ,sixteen spoonfuls equal half a pint4 ,spoons differ so much in size that this is an uncertain guide4 ,a medium-sized teaspoon holds sixty drops of water4 ,ten eggs usually weigh a pound4 ,four gills make a pint4 ,two pints make a quart4 ,four quarts make a gallon4 ,eight quarts make a peck4 ,four pecks make a bushel4 ,avoirdupois ,weight4 ,sixteen drachms make an ounce4 ,sixteen ounces make a pound4 ,twenty-eight pounds make a quarter4 ,four quarters make a hundred4 ,twenty hundred make a ton4 ,apothecaries' ,weight4 ,twenty grains make a scruple4 ,three scruples make a drachm4 ,eight drachms make an ounce4 ,twelve ounces make a pound4 ,on ,purchasing ,wood4 ,wood that is straight and solid makes more in a load1 and is the most profitable4 ,a cord of small crooked sticks does not contain half the wood there is in a load of solid logs4 ,the best wood for fires is the hickory1 hard maple1 white ash1 black birch1 yellow birch1 beech1 yellow oak1 and locust4 ,the best are placed first4 ,the following are inferior in quality4 ,elm1 soft maple1 white birch1 pepperage1 and pine4 ,the following are not fit to burn1 either because they snap1 or will not burn4 ,chestnut1 butternut1 cedar1 sassafras1 red oak1 and buckeye4 ,any person can learn to distinguish each kind by a little attention and instruction4 ,wood is bought by measurement4 ,a cord of wood is #h feet long1 #d feet wide1 and #d feet high4 ,to know the amount of a load1 multiply the length by the breadth1 and the product by the height1 and you have the number of square feet4 ,if it is #abh feet1 it is a cord4 ,items of ,advice4 ,if you keep an account of your stores1 and the dates when they are bought1 you can know exactly how fast they are used1 and when they are wasted1 or stolen4 ,stale bread is improved by steaming it half an hour or more4 ,grate up dry cheese1 and cheese crusts1 moisten it with wine or brandy1 and keep it in a jar for use4 ,it is better than at first4 ,boil old earthenware soaked with grease in hot lye1 and it will cleanse it4 ,wheat should always be washed before grinding4 ,when you clean house1 begin with the highest rooms first1 so that clean rooms be not soiled when done4 ,repair house linen1 turn sheets1 and wash bedclothes in summer4 ,clean house in the fall instead of spring1 and you get rid of all the filth made by flies4 ,but when you burn bituminous coal1 spring is the proper time for house cleaning4 ,keep coarse mats on the kitchen table for keeping it clean4 ,use a coarse apron and gloves for cleaning grates4 ,have coal cinders sifted1 and save the coarse part to burn again4 ,buy your wood in ,august and ,september1 when it usually is cheapest and plenty4 ,have the backs of your chimneys kept clean by sweeping4 ,never try a new dish for company4 ,to purify water1 put common charcoal pounded in a common flower-pot1 and fine sand over it1 and let the water trickle through4 ,or1 take an old sieve1 and fill it with sand and pounded charcoal1 and strain the water1 and then cool it with ice4 ,keep a receipt book for yourself1 and write in it the improvements of your own experience4 ,keep bits of potter's clay in the house1 to use for a paste to extract grease from carpets1 floors1 and broadcloths4 ,dry bran around grapes and other fruit preserves it4 ,all fat should be tried up once a week1 for cooking1 or soap grease4 ,good fat saves butter4 ,when a stove-pipe or other iron is cracked1 make a cement with ashes1 salt1 and water1 and it will stop the opening4 ,faded colors often are improved by strong salt and water4 ,sal volatile1 or spirits of hartshorn1 will restore colors taken out by acids4 ,eggs are preserved longer by packing them close1 standing on their small ends4 ,another way is to pack them in fine salt1 small end down4 ,another way is to pack them1 small end down1 and then pour on them a mixture of four quarts of cold water1 four quarts of unslacked lime1 two ounces of salt1 and two ounces of cream-tartar4 ,this will serve for nine dozen eggs4 ,try all these ways4 ,rancid butter is said1 by good judges1 to be restored thus3--,put fifteen drops of chloride of lime to a pint of water1 and work the butter in it till every particle has come in contact with the water4 ,then work it over in fair cold water4 ,indelible ,ink is thus prepared3--,buy three drachms of nitrate of silver1 and put it in a vial with two spoonfuls of water4 ,let it stand a few days1 then color it with a little ink1 and add a tablespoonful of brandy4 ,the preparation is made of strong pearlash water1 stiffened with gum-arabic1 and colored with red wafers4 ,buy cheap red wafers1 and scatter them about1 and cockroaches will eat them and be destroyed4 ,the roots of black hellebore scattered in their haunts is an infallible remedy4 ,cold cream for sore lips1 is made by mixing two ounces of oil of almonds1 one ounce of spermaceti1 one drachm of white wax1 and melting them together1 adding rose water to perfume them4 ,jelly-bags should be made of flannel1 and pudding cloths of thick linen1 with strings sewed on to them4 ,rose leaves should be gathered and preserved by crowding them into a jar with brandy1 to use for cooking4 ,potato starch is made by grating peeled potatoes1 and rubbing them in water4 ,then pour off the water1 after stirring it1 and dry what sinks to the bottom4 ,orange and lemon peel can be saved thus3--,dry it in an oven1 pound it1 and then bottle it close4 ,orange or lemon water is prepared thus3--,pound the fresh skins in a mortar1 pour in boiling water1 cover close1 and when cold bottle close4 ,or use wine or brandy4 ,cologne water is made thus3--,buy at the apothecary's one drachm each of oil of lavender1 oil of lemon1 oil of rosemary1 and oil of cinnamon4 ,add two drachms of oil of bergamot4 ,mix in a vial1 and add a pint of alcohol4 ,when ,pearlash or ,saleratus becomes damp1 dissolve it in as much water as will just entirely dissolve it1 and no more4 ,a tablespoonful of this equals a teaspoonful of the solid4 ,keep it corked in a junk bottle4 ,the following is a very useful receipt for children who go to school where blackboards are used4 ,to make nice ,crayons for ,blackboards4 ,these directions are given by ,prof4 ,turner1 of the ,american ,asylum for the ,deaf and ,dumb1 as follows3 8,take #e pounds of ,paris white1 #a pound of ,wheat flour1 wet with water1 and knead it well2 make it so stiff that it will not stick to the table1 but not so stiff as to crumble and fall to pieces when it is rolled under the hand4 8,to roll out the crayons to the proper size1 two boards are needed1 one to roll them on2 the other to roll them with4 ,the first should be a smooth pine board three feet long and nine inches wide4 ,the other should also be pine1 a foot long and nine inches wide1 having nailed on the under side near each edge a slip of wood one-third of an inch thick1 in order to raise it so much above the under board as that the crayon1 when brought to its proper size1 may lie between them without being flattened4 8,the mass is rolled into a ball1 and slices are cut from one side of it about one-third of an inch thick3 these slices are again cut into strips about four inches long and one-third of an inch wide1 and rolled separately between these boards until smooth and round4 8,near at hand should be another board #c feet long and #d inches wide1 across which each crayon1 as it is made1 should be laid1 so that the ends may project on each side--the crayons should be laid in close contact1 and straight4 ,when the board is filled1 the ends should all be trimmed off so as to make the crayons as long as the width of the board4 ,it is then laid in the sun1 if in hot weather1 or if in winter1 near a stove or fireplace1 where the crayons may dry gradually1 which will require twelve hours4 ,when thoroughly dry they are fit for use4 8,an experienced hand will make #aej in an hour40 ,young boys can make them and sell to their companions4 ,,some ,,excellent ,,cheap ,,dishes4 ,stewed ,beef4 ,take a shank or hock of beef1 with all the meat belonging to it1 and put it into a pot full of water early in the morning and throw in a tablespoonful of salt4 ,let it simmer very slowly1 till the beef is soft1 and cleaves from the bone1 and the water is reduced to about two quarts4 ,then peel some potatoes1 and cut them in quarters1 and throw in with two teaspoonfuls of black pepper1 two of sweet marjoram1 and two of thyme1 or summer savory4 ,add some celery flavor or sauce1 and more salt if it requires it4 ,stew until the potatoes are cooked enough1 but not till they are mashed4 ,then take dry bread1 and throw in1 breaking it into small pieces1 and when soaked1 take up the whole and serve it1 and everybody will say it is about the best dish they ever tasted4 ,those who love onions slice in three or four with the potatoes4 ,rice can be put in instead of bread4 ,tomato ,beef4 ,stew a shank or hock of beef as above1 except you put in nine or ten peeled tomatoes instead of potatoes and sweet herbs1 and also leave out the bread4 ,some would add a little chopped onion4 ,this is excellent and a very healthful mode of preparing beef1 especially if it is tough4 ,a good ,way to use ,cold ,rice4 ,heat the rice in milk1 add a well-beaten egg or two1 a little salt1 butter1 and sugar1 let it boil up once1 and then grate on nutmeg4 ,to prepare ,good ,toast4 ,toast the bread very quick1 dip each slice in boiling water as soon as you have toasted it1 and then lay thin bits of butter over4 ,cover and keep hot as you proceed4 ,a tin bonnet is very useful for this4 ,make milk toast in the same way1 keeping the milk at nearly boiling heat4 ,it is better to spread the butter thin on to the toast after it is dipped in hot milk1 than to melt it in it4 ,a ,good ,pudding4 ,line a buttered dish with slices of wheat bread1 first dipped in milk4 ,fill the dish with sliced apple1 and add sugar and spice4 ,cover with slices of bread soaked in milk1 cover close with a plate1 and bake three hours4 ,loaf ,pudding4 ,when bread is too stale1 put a loaf in a pudding-bag and boil it in salted water an hour and a half1 and eat it with hard pudding sauce4 ,a ,plain ,lemon ,pudding4 ,nine spoonfuls of grated apple1 one grated lemon1 7peel and pulp17 half a cup of butter1 and three eggs4 ,mix and bake1 with or without a crust1 about an hour4 ,cream improves it4 ,an ,excellent ,indian ,pudding without ,eggs4 ,take seven heaping spoonfuls of ,indian meal1 half a teaspoonful of salt1 two spoonfuls of butter or sweet lard1 a teacup of molasses1 and two teaspoonfuls of ginger or cinnamon1 to the taste4 ,pour into these a quart of milk while boiling hot4 ,mix well1 and put it in a buttered dish4 ,just as you set it in the oven stir in a teacup of cold water1 which will produce the same effect as eggs4 ,bake three quarters of an hour1 in a dish that will not spread it out thin4 ,pork and ,potato ,balls4 ,take one-third chopped salt pork or ham1 either raw or cooked1 and two-thirds of cold cooked potatoes chopped fine4 ,mix them up with egg1 a little salt and pepper1 and then make into balls and fry1 or merely cook in a skillet4 ,chop cold potatoes fine1 and then add some pork fat and a little pepper1 salt1 and water1 and warm slowly1 and it is very good4 ,oyster ,pie4 ,make a crust by working flour into mashed boiled potatoes with a little salt4 ,line a deep dish with it1 invert a small teacup in the middle to hold the juice in and to hold up the upper crust4 ,put in the oysters with a little pepper and butter1 and dredge in some flour4 ,cover with crust1 make a large slit on the top1 and bake an hour4 ,green ,corn ,patties 7like ,oysters74 ,twelve ears of sweet corn grated4 7,yellow corn will do1 but not so well47 ,one teaspoonful of salt and one of pepper4 ,one egg beaten into two tablespoonfuls of flour4 ,mix1 make into small cakes1 and fry brown in butter or sweet lard4 ,ohio ,wedding ,cake 7,mrs4 ,k474 ,two pounds of flour4 ,one pound of butter4 ,one pound of sugar--brown is best4 ,two pounds of currants or one of raisins4 ,ten eggs4 ,two teacups of molasses4 ,one gill of wine1 and one of brandy4 ,one gill of cream1 spice and citron to the taste4 ,mix the butter and sugar1 add the molasses1 then the beaten yolks of eggs1 then the flour1 then the spice1 wine1 and cream1 then the whites of the eggs in a stiff froth4 ,put in the fruit in the manner previously directed1 and the citron with it at the same time4 ,this is a very fine cake4 ,best ,way of making ,corn ,cakes of all ,sorts4 ,there is often a sharp and strong taste to corn meal1 which is remedied by wetting it up the day before it is used4 ,the best kind of corn cakes are made by wetting up a large quantity of ,indian meal with milk1 and letting it stand for several days4 ,take a quantity of it1 and first make it as thin as you want1 either for griddle cakes1 or drop cakes1 or thicker cakes4 ,add salt and a spoonful of melted butter or lard for every quart1 also sugar to your taste4 ,a little always improves all corn cakes4 ,then dissolve soda or salaratus1 a teaspoonful for each quart4 ,if it is very sour it will want more1 and tasting is the surest guide4 ,just as you are ready to bake1 stir in enough salaratus to sweeten it1 and stir quickly and only long enough to mix it well1 and then bake immediately in buttered tins4 ,domestics often use too much salaratus1 which is bad for the stomach1 and the housekeeper should ascertain by trial the right quantity1 and then direct to have it carefully measured every time4 ,corn cakes1 made as above1 just thick enough to form into round cakes half an inch thick and baked on a griddle1 are excellent4 ,molasses ,candy4 ,as all children are fond of this article1 the following directions may be acceptable4 ,boil the molasses 7maple is the best7 till it will1 if dropped in cold water1 become crisp4 ,then1 for each quart1 put into it an even teaspoonful of salaratus dissolved in a little warm water1 and stir it till well mixed4 ,this makes it tender and crisp4 ,take a part and cool it in a buttered pan1 to work white and draw into sticks4 ,into the remainder stir roasted corn1 either pounded or whole1 or peanuts or almonds1 or walnuts or hazelnuts4 ,whole ,popped corn made into cakes with candy is excellent4 ,roasted corn pounded and mixed with half the quantity of maple sugar is good1 and some eat it thus in milk4 ,to make ,simple ,cerate4 ,melt together equal quantities of white wax and spermaceti1 and then add an equal quantity of sweet oil1 or a little more4 ,never use rancid oil4 ,best ,remedy for ,burns4 ,pound and sift wood soot1 and mix it with sweet lard1 and apply it1 spread on linen rags4 ,it will ease a burn quicker than anything4 ,if the skin is off1 the great thing is to keep it covered close from the air4 ,if the burns are large and bad1 give salts or cream tartar as a cathartic4 ,ginger ,tea4 ,pour half a pint of boiling water on to a teaspoonful of ginger2 add sugar and milk to the taste4 ,indian ,bannock4 ,take one pint of ,indian meal1 and stir into it a pint of sour milk1 half a teaspoonful of salt1 a spoonful of molasses1 and a spoonful of melted butter4 ,beat two eggs and add1 and then stir in a pint of wheat flour4 ,then thin it with milk to the consistency of drop cakes1 and when ready to bake1 stir in a heaping teaspoonful of salaratus dissolved in hot water4 ,pour into square buttered tins an inch thick1 and bake fifteen minutes4 ,egg and ,bread4 ,put bread crumbs into a sauce pan1 with cream1 salt1 and pepper1 and a little grated nutmeg4 ,when the bread has absorbed the cream1 break in eight eggs and fry it like an omelet1 or bake it in buttered tins1 or muffin rings4 ,floating ,island4 ,beat the whites of eggs till very stiff1 then put in one tablespoonful of some acid jelly for each white1 and beat it a good while4 ,boil rich sweetened milk1 and put it in a glass dish1 and when cold1 put the jelly and eggs on the top4 ,a ,new ,mode of cooking ,cucumbers4 ,pare them1 cut them in quarters lengthwise1 dip them in corn meal or wheat flour1 pepper and salt them1 and then fry them brown1 and they are very fine4 99 99 99 99 99 ,transcriber's ,notes ,obvious typographical errors have been silently corrected4 ,variations in hyphenation1 spelling and punctuation remain unchanged4 ,italics are represented thus italic4 ,the following changes have been made4 ,in the section on ,kitchen ,furniture a vial tunnel1 a larger tunnel has been changed to a vial funnel1 a larger funnel ,in the section ,items of ,advice ,boil old earthen soaked with grease in hot ley1 and it will cleanse it4 has been changed to ,boil old earthenware soaked with grease in hot lye1 and it will cleanse it4