Recipe
PART FIRST. CHAPTER I. HEALTH, ECONOMY, AND PLEASURE IN FOOD. Rules of Health in regard to Food and Drink--Measures used in Cooking..... Page 15 CHAPTER II. MARKETING AND THE CARE OF MEATS. Marketing--Beef--Different "Cuts," etc.--Veal--Mutton--Pork--Poultry--Fish--Shell-fish--Care of Meats--To salt down Beef--To cleanse Calf 's Head and Feet--To prepare Rennet--To salt down Fish--To try out Lard--Molasses-cured Hams--Brine for corning Hams, Beef, Pork, etc.--Another--Brine by Measure--To salt down Pork--To prepare Cases for Sausages--Sausage Meat--Another Recipe Bologna Sausages--To smoke Hams.....18 CHAPTER III. STEWS AND SOUPS. New Soup and Stew Kettle--General Directions-- Stews: of Beef and Potato; Mutton and Turnip, (French;) Simple Mutton; Beef, with vegetable flavors; Fowl, with Celery or Tomatoes--Irish Stew--Veal Stew--Another--Pilaff (Turkish)--Rice or Hominy Stew--English Beef Stew--Pot au Feu (French)--Olla Podrida (Spanish)--French Mutton Stew--French Modes of Cooking--Flavors--Soup Powder.....28 CHAPTER IV. SOUPS. General Directions--Soup Stock--Soup of Potato--Plain Beef--Rich Beef--Green Pea--Dried Bean or Pea--Clam--Vegetable and Meat for Summer--Dried Pea, with salt Pork--Dried Bean or Pea, with Meat stock--Mutton--Vegetable (French)--Plain Calf's Head--Simple Mutton.....35 CHAPTER V. HASHES. Four Ways of spoiling Hashes--Hashes: of Fresh Meats, seasoned; Cold fresh Meats and Potatoes; Meat, with Eggs; Meat, with Tomatoes; Beef; Veal; Rice and cold Meats; Bread-crumbs and cold Meats; Another; Cold Beefsteak; Same, with Potatoes and Turnips; Cold Mutton or Venison; Corned Beef; Cold Ham--Meats warmed over--To Cook cold Meats--Cold meatHash--Souse--Tripe.....Page 39CHAPTER VI. BOILED MEATS. To Cook tough Beef--Boiled Ham--Beef--Fowls--Fricasseed Fowls--To boil Leg or Shoulder of Veal, Mutton, or Lamb--Calf's Feet--Calf's Live and Sweet-breads--Kidneys--Pillau--Smoked Tongue--Corned Beef--Partridges or Pigeons--Ducks--Turkey 43 CHAPTER VII. ROAST AND BAKED MEATS. The best Beef--Brown Flour for Gravies--Roast Beef--To roast in a Cookstove--Roast Pork; Mutton; Veal; Poultry--Pot-pie of Beef, Veal, or Chicken--Mutton and Beef Pie--Chicken-pie--Rice Chicken-pie--Potato-pie-- Calf 's Head.....46 CHAPTER VIII. BROILED AND FRIED BiEATS AND RELISHES. Boiled Mutton or Lamb Chops; Beefsteak; Fresh Pork; Ham; Sweet-breads; Veal--Pork Relish--Frying--Calf's or Pig's Liver--Beef Liver--Egg Omelet--Frizzled Beef--Veal Cheese--Codfish Relish--Another--Salt Herrings.....50 CHAPTER IX. PICKLES. General Directions--Sweet Pickles--To pickle Tomatoes; Peaches; Peppers; Nasturtions; Onions; Gherkins; Mushrooms; Cucumbers; Walnuts; Mangoes; Cabbage--To prepare Tomatoes for eating--Martinoes--Spiced Cucumber Pickles--Indiana Pickles--Cauliflower or Broccoli.....52 CHAPTER X. SAUCES AND SALADS. Milk and Egg Sauce--Drawn Butter--Mint Sauce--Cranberry Sauce--Apple Sauce--Walnut or Butternut Catsup--Mock Capers--Salad Dressing--Turkey or Chicken Salad--Lettuce Salad--Tomato Catsup.....56 CHAPTER XI. FISH. Oysters, Stewed; Fried; Scalloped; Broiled--Oyster Fritters--Oyster Omelet--Pickled Oysters--Roast Oysters--Scallops--Clams--Clam Chowder--Fish, Boiled; Broiled; Baked--Pickle for cold Fish.....Page 58 CHAPTER XII. VEGETABLES. General Remarks--Potatoes--Old Potatoes--Potato Puffs--Sweet Potatoes--Green Corn--Succotash--Oyster-plant orSalsify--Egg-plant--Carrots--Beets--Parsnips--Pumpkin and Squash--Celery--Radishes--Onions--Tomatoes--Cucumbers--Cabbage and Cauliflower--Asparagus--Macaroni--Eggs.....60 CHAPTER XIII. FAMILY BREAD. General Remarks--Fine and unbolted Flour--Middlings--Kneading--Yeast: Hop and Potato; Potato; Hard--Bread: of fine Flour; of middling or unbolted Flour; raised with Water; Rye and Indian; Third; Rye; Oat-meal; Pumpkin; Apple; Corn-meal--Sweet Rolls of Corn-meal--Soda Biscuit--Yeast Biscuit--Potato Biscuit--Buns.....64 CHAPTER XIV. BREAKFAST AND SUPPER. General Supplies--Receipts for Corn-meal--Hominy--Rice--Economical Breakfast Dish--Biscuits of sour Milk and Flour--Pearl or cracked Wheat--Rye and Com Meal--Oat-meal--Wheat Muffins--Sally Lunn, improved--Cream Griddle-cakes--Royal Crumpets--Muffins--Waffles--Drop-cakes--Sachem's Head Corn-cake--Rice Waffles--A Rice Dish--To use cold Rice--Buckwheat Cakes--Cottage Cheese.....70 CHAPTER XV. PUDDINGS AND PIES. Sweet Food, Remarks--Queen of all Puddings--Flour Pudding--Flour and Fruit Pudding--Rusk and Milk--Rusk Pudding--Meat and Rusk Pudding--A good Pudding--Pan Dowdy--Corn-meal Pop-over--Best Apple-pie-- Puddings: of Rice; Bread and Fruit; Boiled Fruit--Curds (English)--Common Apple-pie--Plain Custard--Another--Mush or Hasty Pudding--Stale Bread Pudding--Rennet Wine--Rennet Custard--Bird's-nest Pudding--Minute Pudding of Potato Starch--Tapioca Pudding--Cocoa-nut Pudding--New-England Squash or Pumpkin Pie--Ripe-fruit Pies: Peach, Cherry, Plum, Currants, and Strawberry--Mock Cream Pudding of Bread-crumbs and Fruit--Bread and Apple Dumplings--Indian Pudding without Eggs--Boiled Indian and Suet Pudding--Dessert of Rice and Fruit--Another--ColdRice and stewed or grated Apple--Rich Flour Pudding--Apple-pie--Spiced Apple-tarts--Baked Indian Pudding--Apple Custard--Macaroni or Vermicelli Pudding--Green-corn Pudding--Bread Pudding for Invalids or young Children--A good Pudding--Loaf Pudding--Lemon Pudding--Green-corn Patties--Cracker Plum-pudding--Sauces for Puddings, Liquid--Hard--Another--A healthful Sauce--Universal Sauce--Paste for Puddings and Pies--Pie-crusts without Fats; made with Butter, very rich..... Page 74 CHAPTER XVI. CAKE. General Directions.--Cake raised with Powders--One, two, three, four Cake--Chocolate; Jelly; Orange; Almond and Cocoa-nut.--Cake raised with Eggs--Pound Cake; Plain; Fruit; Huckleberry; Gold and Silver; Rich Sponge; Plain Sponge--Gingerbread, etc.--Aunt Esther's Gingerbread--Sponge Gingerbread--Ginger Snaps--Seed Cookies--Fried Cakes.--Cakes raised with Yeast-- Plain Loaf-cake--Rich Loaf-cake--Dough-cake--Icing for Cake.....85 CHAPTER XVII. PRESERVES AND JELLIES. General Directions--Canned Fruit--To clarify Sirups for Sweetmeats--Brandy Peaches--Peaches (not rich)--Peaches (elegant)--To preserve Quinces whole--Quince Jelly--Calf-foot Jelly--To preserve Apples--Pears--Pine-apples--Purple Plums, No. 1 and No. 2--White or green Plums--Citron Melons--Strawberries--Blackberry Jam--Currants to eat with Meat--Cherries--Currants--Raspberry Jam, No. 1 and No. 2--Currant Jelly--Quince Marmalade--Water-melon Rinds--Preserved Pumpkin.....90 CHAPTER XVIII. DESSERTS AND EVENING PARTIES. Ice-cream--Strawberry Ice-cream--Ice-cream without Cream--Fruit Ice-cream--A Cream for stewed Fruit-- Currant, Raspberry, or Strawberry Whisk--Lemonade Ice and other Ices--Charlotte Russe--Flummery--Chicken Salad--Wine Jelly--Apple-lemon Pudding--Wheat-flour Blanc-mange--Orange Marmalade--Simple Lemon Jelly--Cranberry--Apple Ice--Whip Syllabub--Apple-snow--Iced Fruit--Ornamental Froth--To clarify Isinglass--Blanc-mange--Apple Jelly--Orange Jelly--Floating Island--A Dish of Snow--To clarify Sugar--Candied Fruits--Another way--Ornamental Pyramid.....95 CHAPTER XIX. DRINKS AND ARTICLES FOR THE SICK AND YOUNG CHILDREN. Tea--Coffee--Fish-skin for Coffee--Cocoa--Cream for Coffee and Tea--Chocolate--Milk Lemonade--Strawberry and Raspberry Vinegar--White Tea and Boys' Coffee--Dangerous use of Milk--Simple Drinks--Simple Wine Whey--Toast and Cider--Panada--Water-gruel--Beef-tea--Tomato Sirup--Sassafras Jelly--Egg-tea, Egg-coffee, and Egg-milk--Oat-meal Gruel--Pearl Barley-water--Cream-tartar Beverage--Rennet Whey--A fever Drink--Food, etc., for Infants.....Page 100 CHAPTER XX. THE PROVIDING AND CARE OF FAMILY STORES. The Art of keeping a good Table--Successive Variety--Doing every thing in the best Manner--Stores and Store-rooms--Flour--Unbolted Flour--Indian-meal--Rye--Buckwheat--Rice--Hominy--Arrow-root--Tapioca, etc.--Sugars--Butter--Lard and Drippings--Salt--Vinegar--Oil--Molasses--Hard Soap--Starch--Indigo--Coffee--Tea--Soda--Raisins--Currants--Lemon and Orange Peel--Spices--Sweet Herbs--Cream-tartar--Acids--Essences, etc.--Preserves and Jellies--Hams--Cheese--Bread--Cake--Codfish--Salted Provisions.....103 CHAPTER XXI. SETTING TABLES, PREPARATION OF FOOD. Table-cloth--Napkins--Table Furniture--Bread--Butter--Dishes--Soiled Spots--Plates to be warmed in Winter--Certain Dishes served together--Strong flavored Meats--Boiled Poultry--Jelly--Fresh Pork--Drawn Butter--Pickles--Garnishing Dishes--Boiled Ham or Veal--Greens and Asparagus--Hashes--Curled Parsley--Mode of setting Table.....109 CHAPTER XXII. WASHING, IRONING, AND CLEANSING. Modes of economizing the Wash--Good Washing depends on Conveniences--Articles needed--Common mode of Washing--Fine Clothes--White Articles--Colored Articles--Flannels--Bedding--Calicoes--Waters, etc.--To cleanse Broadcloth--To make Lye--Soft Soap--Potash Soap--To prepare Starch--Beef's Gall--To do up Laces--Articles needed for Ironing--Sprinkling, Folding, and Ironing--To whiten Articles and remove Stains--Mildew--Stain-mixture--Another--To remove Grease, Tar, Pitch, Turpentine, Lamp-oil, Oil-paint, Ink-stains, Stains on varnished Articles--To clean silk Handkerchiefs and Ribbons--To clean silk Hose or Gloves.....112 CHAPTER XXIII. MISCELLANEOUS ADVICE AND RECIPES. How to keep Cool in hot Weather--Indelible Ink--To keep Eggs--To prevent Earthen, Glass, and Iron ware from breaking easily--Cement for broken Ware--To keep Knives from Rust--To cleanse or renovate Furniture--To clean Silver--To cleanse Wall-paper--To purify a Well--To take care of Roses and other Plants--To keep Grapes--Snow for Eggs--Paper to keep Preserves--To cool Butter in hot Weather--To stop Cracks in Iron--To stop creaking Hinges--To stop creaking Doors and make Drawers slide easily--To renovate black Silk--To clean Kid Gloves--To remove grease Spots-- To get rid of Rats and Mice--Odds and ends for Housekeepers--Additional Recipes..... Page 122 PART SECOND.