In accomplishing these objects, the writer has received contributions of the pen, and verbal communications, from some of the most judicious and practical housekeepers, in almost every section of this country.
CONTENTS.
| [CHAPTER I.] | |
| ON SELECTING FOOD AND DRINKS WITH REFERENCE TO HEALTH. | |
| Nourishing and unstimulating Food. Nourishing and stimulatingfood. Food that stimulates without nourishing. Food that is entirelyUndigestible. Food that is unhealthful in nature, or madeso by cooking. Liquid aliments, or drinks. Other liquid aliments,or drinks, | 1 |
| [CHAPTER II.] | |
| MARKETING—CARE AND USES OF MEATS. | |
| Selection and uses of meats. Modes of cooking and using the differentparts of animals. Beef. Veal. Mutton. Pork. Marketing.On the Cure of Meats. Directions for cutting up a Hog.To try out Lard. Directions for salting down Pork. Mr. H. H.’sReceipt for Curing Hams. To prepare Cases for Sausages.Sausage Meat. Bologna Sausages. Another Receipt for SausageMeat. Pickle for Beef, Pork, Tongues, or Hung Beef. Anotherby measure, and with less trouble. To salt down Beef to keep theyear round. To Cleanse Calf’s Head and Feet. To PrepareRennet, | 26 |
| [CHAPTER III.] | |
| BOILED MEATS. | |
| To cook a Ham (very fine). Smoked Boiled Tongues. A la ModeBeef. Another à la Mode Beef. To Boil a Leg of Veal or Mutton.Pot Pie, of Beef, Veal, or Chicken. Calf’s Head. CurriedDishes. To Prepare Curry Powder. Veal Stew. Another VealStew (very fine). To Stew Birds. A fine Mutton Stew. A SausageStew. To Bake Beef. Beef, or Mutton and Potatoe Pie.To Cook Pigeons. Beef or Veal Stewed with Apples (very good).To Boil a Turkey. To Boil Corned Beef, | 36 |
| [CHAPTER IV.] | |
| ROASTED AND BAKED MEATS. | |
| General Remarks. Roast Beef. Roast Lamb. Roast Mutton.Roast Veal. To Roast a Fillet or Leg of Veal. Baked, or RoastedPig. To Roast a Spare Rib. Roast Turkey. Roast Goose.Roast Chickens. Roast Ducks. Mutton and Beef Pie. ChickenPie. Mutton Haricot. To Cook a Shoulder of Lamb. RiceChicken Pie. Potatoe Pie, | 43 |
| [CHAPTER V.] | |
| FRIED AND BROILED MEATS. | |
| General Remarks. A nice Way of Cooking Calf’s or Pig’s Liver.Fried Veal Cutlets. Fricassee Chickens. Meats Warmed over.A nice Way of Cooking Cold Meats. A Hash of Cold Meat forDinner (very good). Cold Meat Turnovers. Head Cheese.Souse. Tripe. Force Meat Balls (another Hash.) To PrepareCold Beef Steaks. A nice Way of Cooking Cold Boiled Ham.Another way of Cooking Cold Ham. A Veal Hash. Veal Balls(another Hash). Broiled Meats. General Remarks. Broiled Ham.Broiled Veal Cutlets. Broiled Mutton Chops. Broiled PorkSteaks. Beef Steaks. Beef Liver. To Poach Eggs. To BoilEggs. A Salt Relish. Egg Frizzle (very good). Frizzled Beef.Veal Cheese. A Codfish Relish. Another Way. Salt Herrings, | 50 |
| [CHAPTER VI.] | |
| SOUPS. | |
| French Vegetable Soup. Plain Calf’s Head Soup. An ExcellentSimple Mutton Soup. Pea Soup. Portable Soup. A Rich MockTurtle Soup. Another Dry Pea Soup. Clam Soup. OysterSoup. Veal Soup. Macaroni Soup (Mrs. F.’s Receipt). SouthernGumbo (Mrs. L.’s Receipt). Giblet Soup, | 57 |
| [CHAPTER VII.] | |
| FISH. | |
| Directions for making Chowder. To Fry Fish. To Boil Fish.To Broil Fish. Baked Fish. Cod Sounds and Tongues. ToCook Salt Codfish. To Cook Cold Codfish. To Cook Oysters.Lobsters. Scolloped Oysters. Pickled Oysters. To Crimp FreshFish. To Cook Eels. To Cook Scollops. A Good Way of UsingCold Fresh Fish. To Cook Clams, | 62 |
| [CHAPTER VIII.] | |
| ON THE PREPARATION OF HASHES, GRAVIES, AND SAUCES. | |
| To prepare Gravy for a Cold Beef Hash, or Steak Hash. Gravyfor a Mutton Hash, or Venison Hash. To prepare a Veal Hash.Common Gravies. Drawn Butter, or Melted Butter. AnotherMode of preparing Drawn Butter. Drawn Meat Gravies, orBrown Gravies. Nice Article to use for Gravy, or Soup. BurntButter for Fish, or Eggs. Sauce for Salad, or Fish. Wine Saucefor Mutton or Venison. Oyster Sauce. Lobster Sauce. AppleSauce. Celery Sauce for Boiled Fowls. Celery Vinegar. Essenceof Celery, to flavor Soup. Herb Spirit. Soup Powder.Soy. Tomato Catsup. Mushroom Catsup. Walnut Catsup, | 66 |
| [CHAPTER IX.] | |
| VEGETABLES. | |
| Potatoes. Boiled Potatoes. Other Modes of Cooking Potatoes.Turnips. Asparagus. Beets. Parsnips and Carrots. Onions.Jerusalem Artichokes. Squashes. Cabbage and Cauliflowers.Peas. Sweet Corn. Succatosh. Beans. Egg Plant. BakedBeans. Tomatoes. Greens. Cucumbers. Macaroni. AnotherWay. To Cook Hominy. Macaroni Pudding, to eat with Meat.Salad. Mode of Dressing Salad. Mushroom. Celeriac. Salsify,or Vegetable Oyster. Southern Mode of Cooking Rice.Common Mode of Cooking Rice. Best Mode of Cooking Tomatoes.Sweet Potatoes. Artichokes. Stewed Egg Plant, | 73 |
| [CHAPTER X.] | |
| OVENS, YEAST, BREAD, AND BISCUIT. | |
| On Constructing and Heating an Oven. How to know when anOven is at the right Heat. How to know when Bread is Sour,or Heavy. How to treat Bread when taken from the Oven.Yeast. Potatoe Yeast. Home-made Yeast, which will keep gooda Month. Home-brewed Yeast more easily made. Hard Yeast.Rubs, or Flour Hard Yeast. Milk Yeast. Wheat Bread of Distillery,or Brewer’s Yeast. Wheat Bread of Home-brewed Yeast.Baker’s Bread. Wheat Bread of Potatoe Yeast. Potatoe Bread.Cream Tartar Bread. Eastern Brown Bread. Rye Bread. RiceBread.—No. 1. Rice Bread.—No. 2. Apple Bread. PumpkinBread. Walnut Hill’s Brown Bread. French Rolls, or Twists.Raised Biscuit. Very Nice Rusk. Potatoe Biscuit. Crackers.Hard Biscuit. Sour Milk Biscuit. A good Way to use Sour Bread, | 83 |
| [CHAPTER XI.] | |
| BREAKFAST AND TEA CAKES. | |
| General Directions for Griddle and other Breakfast Cakes. BuckwheatCakes wet with Water. Extempore Buckwheat Cakes.Buckwheat Cakes wet with Milk. Griddle Cakes of UnboltedWheat. Best Rice Griddle Cakes. A very delicate Omelet.Wheat Waffles. Miss B.’s Waffles (without yeast). Rice Waffles.Good Cakes for Tea, or Breakfast. Fried Rice for Breakfast.Fried Hominy. Rye Drop Cake (excellent). Wheat DropCake. Corn Griddle Cakes with Yeast. Pilgrim Cake. SourMilk Corn Cake. Corn Muffins (from the South). Corn GriddleCakes with Eggs. Sachem’s Head Corn Cake. Royal Crumpets.Bachelor’s Corn Cake. Mrs. W.’s Corn Cake. Corn Muffins.Savoy Biscuit. Cream Cakes. Wheat Muffins. Albany BreakfastCakes. Sally Lunn. Cream Tea Cakes. Buttermilk ShortCakes. Wafers. Pennsylvania Flannel Cakes. Kentucky CornDodgers. Ohio Corn Cake. Scarborough Puffs. Cream GriddleCakes. Crumpets. Fine Cottage Cheese, | 94 |
| [CHAPTER XII.] | |
| PLAIN PUDDINGS AND PIES. | |
| General Directions in regard to Puddings and Custards. LittleGirl’s Pie. Little Boy’s Pudding. Children’s Fruit Dumpling.Birth-day Pudding. Children’s Boiled Fruit Pudding. EnglishCurd Pie. Fruit Fritters. Common Apple Pie. Plain Custard.A Richer Custard. Another Custard. Mush, or Hasty Pudding.Stale Bread Fritters (fine). To prepare Rennet. Rennet Custard.Bird’s Nest Pudding. A Minute Pudding of Potatoe Starch.Tapioca Pudding. Sago Pudding. Cocoanut Pudding (Plain).New England Squash, or Pumpkin Pie. Ripe Fruit Pies. BatterPudding. Mock Cream. Bread Pudding. Sunderland Pudding.An Excellent Apple Pie. Boiled Apple Pudding. SpicedApple Tarts. Boiled Indian Pudding. Baked Indian Pudding.Rice Balls, or German Pudding. Apple Custard. Rhubarb Pie.Plain Macaroni or Vermacelli Puddings. Green Corn Pudding.Bread Pudding for Invalids, or Young Children. Plain RicePudding, without Eggs. Another Sago Pudding. Oat MealMush. Modes of Preparing Apples for the Table. Fruit Custards.Modes of Preparing Rice for the Dinner or Tea Table.Rice and Meat Pudding. Modes of preparing Dishes with DryBread, or Bread so old as to be not good for the table, | 104 |
| [CHAPTER XIII.] | |
| RICH PUDDINGS AND PIES. | |
| Ellen’s Pudding, or Rhubarb Tart. Nottingham Pudding. RicePlum Pudding. Eve’s Pudding (the best kind). Baked EnglishPlum Pudding. A Boiled English Plum Pudding. AlmondCheese Cake. Cocoanut Pudding. Arrowroot Pudding. GroundRice Pudding. Mrs. O.’s Pumpkin Pie. Cracker Plum Pudding(excellent). Minced Pie. Marlborough Pudding. Orange, orLemon Pudding. Sweet Potatoe Pudding. Quince Pudding.Paste for Puddings and Pies. Healthful Pie Crusts. Paste madewith Butter. Directions for making Paste. Puff Paste. Saucesfor Puddings. Liquid Sauce. Hard Sauce. A Healthful PuddingSauce. An excellent Sauce for Boiled Rice, | 121 |
| [CHAPTER XIV.] | |
| PLAIN CAKES. | |
| General Directions for Making Cake. Rose Butter. Directions forCleansing Currants. Frosting for Cake. Cake Frosting (another,which is harder). Good Child’s Cake. Ginger Snaps.Child’s Feather Cake. Best Molasses Gingerbread. SpongeGingerbread. Cider Cake. Cup Cake without Eggs. CreamCake without Eggs. Cream Tartar Cake, without Eggs. FruitCake without Eggs. Drop Cake. Sugar Gingerbread (rich).Sugar Gingerbread (plainer). Sponge Cake. Bridget’s BreadCake (excellent). Doughnuts. Cookies (plain). French Cake.Walnut Hill’s Doughnuts. Cocoanut Cup Cake. CocoanutSponge Cake. Lemon Cake.—No. 1. Gingernuts. HoneyCake. New Year’s Cookies. Boston Cream Cake. Almond,Hickory, or Cocoanut Cake. Caraway Cakes. Fruit Drop Cakes.Dr. B.’s Loaf Cake. Fancy Cakes. Fried Curd Cakes. WineCake. Egg Rusk. Citron Tea Cakes. French Biscuit (Mrs.Dr. C.), | 130 |
| [CHAPTER XV.] | |
| RICH CAKES. | |
| Old Hartford Election Cake (100 years old). Raised Loaf Cake.Mrs. H.’s Raised Wedding Cake (very fine). Yeast for the aboveCake. Fruit Cake, or Black Cake. Pound Cake. French LoafCake. Portugal Cake. Golden Cake. Silver Cake. ShrewsburyCake. Queen’s Cake. Crullars. Lemon Cake.—No. 2.Almond Cake. Lemon Drop Cakes. Jelly Cake. CocoanutDrops. Sugar Drops, | 146 |
| [CHAPTER XVI.] | |
| PRESERVES AND JELLIES. | |
| General Directions for making Preserves and Jellies. To ClarifySyrup for Sweetmeats. Brandy Peaches. Peaches (not veryrich). Peaches (very elegant). To preserve Quinces Whole.Quince Jelly. Calf’s Foot Jelly. To preserve Apples. Pear.Pineapple (very fine). Purple Plum.—No. 1. To preserveOranges. Purple Plum.—No. 2. White, or Green Plum. CitronMelon. Strawberries. Blackberry Jam. To preserve Currantsto eat with Meat. Cherries. Currants. Raspberry Jam.—No.1. Raspberry Jam.—No. 2. Currant Jelly. Quince Marmalade.Preserved Watermelon Rinds. Preserved Pumpkin, | 153 |
| [CHAPTER XVII.] | |
| PICKLES. | |
| To Pickle Tomatoes. To Pickle Peaches. To Pickle Peppers. ToPickle Nasturtions. To Pickle Onions. To Pickle Gherkins.To Pickle Mushrooms. To Pickle Cucumbers. Pickled Walnuts.Mangoes. Fine Pickled Cabbage. An excellent Way of PreparingTomatoes to eat with Meat. To Pickle Martinoes. A convenientWay to Pickle Cucumbers. Indiana Pickles. To PickleCauliflower, or Brocoli, | 165 |
| [CHAPTER XVIII.] | |
| ARTICLES FOR DESSERTS AND EVENING PARTIES. | |
| Ice Cream. Directions for freezing Ice Cream. Philadelphia IceCream. Another Ice Cream. Strawberry Ice Cream. Ice Creamwithout Cream. Fruit Ice Cream. Rich Custards. Wine CreamCustard. Almond Custard. A Cream for Stewed Fruit. Currant,Raspberry, or Strawberry Whisk. Lemonade Ice, and otherIces. Lemon and Orange Cream. Vanilla Cream. A CharlotteRusse. A Plainer Charlotte Russe. A Superior Omelette Souflée.Almond Cheese Cake. Flummery. Chicken Salad. Gelatine,or American Isinglass Jelly. Oranges in Jelly. Jelly Tarts.Sweet Paste Jelly Tarts. An Apple Lemon Pudding. ButtermilkPop. Wheat Flour Blanc Mange. Orange Marmalade. A simpleLemon Jelly (easily made). Cranberry. Fruits Preservedwithout Cooking. Apple Ice (very fine). Lemon, or Orange IceCream. Cream Tarts. Whip Syllabub. Trifles. Nothings.Apple Snow. Iced Fruit. Ornamental Froth. To Clarify Isinglass.Blanc Mange. Calf’s Foot Blanc Mange. VariegatedBlanc Mange. Jaune Mange. Ivory Dust Jelly. Apple Jelly.Another Lemon Jelly. Orange Jelly. Floating Island. AnotherSyllabub. An Ornamental Dish. Carrageen Blanc Mange(Irish Moss). A Dish of Snow. To Clarify Sugar. To PrepareSugar for Candies. Sugar Kisses. Almond Macaroons. FilbertMacaroons. Cocoanut Drops. Candied Fruits. Another Way.To make an Ornamental Pyramid for a Table, | 165 |
| [CHAPTER XIX.] | |
| TEMPERANCE DRINKS. | |
| Ginger Beer Powders, and Soda Powders. Currant Ice Water.Sarsaparilla Mead. Effervescing Fruit Drinks. EffervescingJelly Drinks. Summer Beverage. Simple Ginger Beer. Orange,or Lemon Syrup. Acid Fruit Syrups. Imitation Lemon Syrup.Superior Ginger Beer. Lemon Sherbet. Orange Sherbet. ShamChampagne. Coffee. Fish Skin for Coffee. Chocolate. Cocoaand Shells. Tea. Ochra. Children’s Drinks. White Tea.Boy’s Coffee. Strawberry Vinegar. Royal Strawberry Acid.Delicious Milk Lemonade. Portable Lemonade, | 183 |
| [CHAPTER XX.] | |
| RECEIPTS FOR FOOD AND DRINKS FOR THE SICK. | |
| General Remarks on the Preparation of Articles for the Sick. AnExcellent Relish for a Convalescent. Several Ways of PreparingChickens for the Sick. Milk Porridge. Rice Gruel, and OatmealGruel. Arrowroot and Tapioca Gruels. Dropped Egg. WheatGruel for Young Children with weak stomachs, or for Invalids.Another Panada. Herb Drinks. Other Simple Drinks. CreamTartar Whey. Simple Wine Whey. A great Favorite with Invalids.A New Way of making Barley Water. Panada. ArrowrootBlanc Mange. Rice Flour Blanc Mange. Another Receiptfor American Isinglass Jelly. Tapioca Jelly. Caudle. SagoJelly. Spiced Chocolate. Barley Water. Water Gruel. BeefTea. Tomato Syrup. Arrowroot Custard for Invalids. Sago forInvalids. Rice Jelly. Sassafras Jelly. Buttermilk Whey. AlumWhey. Another Wine Whey. Mulled Wine. Tamarind Whey.Egg Tea and Egg Coffee (very fine). Cranberry Tea. AppleTea. Egg and Milk. Sago Milk. Tapioca Milk. Bread andMilk. Egg Gruel. Ground Rice Gruel. Oatmeal Gruel. SimpleBarley Water. Compound Barley Water. Cream TartarBeverage. Seidlitz Powders. Blackberry Syrup, for Cholera andSummer Complaint. Remarks on the Combinations of Cooking, | 191 |
| [CHAPTER XXI.] | |
| ON MAKING BUTTER AND CHEESE. | |
| Articles used in Making Cheese. Mode of Preparing the Rennet.To Make Cheese. To Scald the Curd. Directions for makingButter, | 204 |
| [CHAPTER XXII.] | |
| ARTICLES AND CONVENIENCES FOR THE SICK, | 209 |
| [CHAPTER XXIII.] | |
| THE PROVIDING AND CARE OF FAMILY STORES, | 217 |
| [CHAPTER XXIV.] | |
| SUGGESTIONS IN REFERENCE TO PROVIDING A SUCCESSIVEVARIETY OF FOOD. | |
| Directions for Preserving Fruits and Vegetables, | 223 |
| [CHAPTER XXV.] | |
| ON BREAD MAKING, | 227 |
| [CHAPTER XXVI.] | |
| DIRECTIONS FOR DINNER AND EVENING PARTIES. | |
| Setting the Table. Taking up the Dinner. Tea Parties and EveningCompany, | 234 |
| [CHAPTER XXVII.] | |
| ON SETTING TABLES, AND PREPARING VARIOUS ARTICLESOF FOOD FOR THE TABLE, | 243 |
| [CHAPTER XXVIII.] | |
| ON SYSTEMATIC FAMILY ARRANGEMENT, AND MODE OF DOINGWORK. | |
| Directions for the Cook. Directions for the Chambermaid. Oddsand Ends, | 247 |
| [CHAPTER XXIX.] | |
| ON A PROPER SUPPLY OF UTENSILS AND CONVENIENCES FORHOUSEKEEPING. | |
| Kitchen Furniture, | 252 |
| [CHAPTER XXX.] | |
| SUGGESTIONS IN REGARD TO HIRED SERVICE, | 269 |
| [CHAPTER XXXI.] | |
| ON THE STYLE OF LIVING AND EXPENSES, | 273 |
| [CHAPTER XXXII.] | |
| WORDS OF COMFORT FOR A DISCOURAGED HOUSEKEEPER, | 276 |
| [CHAPTER XXXIII.] | |
| FRIENDLY COUNSELS FOR DOMESTICS, | 280 |
| [CHAPTER XXXIV.] | |
| MISCELLANEOUS ADVICE, AND SUPPLEMENTARY RECEIPTS. | |
| Weights and Measures. Avoirdupois Weight. Apothecaries’ Weight.On Purchasing Wood. Items of Advice. To make nice Crayonsfor Blackboards. Some excellent Cheap Dishes. Stewed Beef.Tomato Beef. A good Way to use Cold Rice. To prepare GoodToast. A Good Pudding. Loaf Pudding. A Plain Lemon Pudding.An Excellent Indian Pudding without Eggs. Pork andPotato Balls. Oyster Pie. Green Corn Patties (like Oysters).Ohio Wedding Cake (Mrs. K.). Best Way of making Corn Cakesof all Sorts. Molasses Candy. To make Simple Cerate. BestRemedy for Burns. Ginger Tea. Indian Bannock. Egg andBread. Floating Island. A New Mode of cooking Cucumbers, | 283 |
THE
DOMESTIC RECEIPT BOOK.
[CHAPTER I.]
ON SELECTING FOOD AND DRINKS WITH REFERENCE TO HEALTH.
A work has recently been republished in this country, entitled, “A Treatise on Food and Diet; by Dr. J. Pereira. Edited by Dr. Charles A. Lee.” “The author of this work,” says Dr. Lee, “is well known throughout Europe and America, as one of the most learned, scientific, and practical men of the age;—a physician of great experience and accurate observation, and a highly successful writer. 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 language.”
This work contains the principles discovered by Leibig, Dûmas, and Brossingault, and applies them practically to the subject of the proper selection of food. All the opinions, expressed in what follows, are sanctioned by the above work, by Dr. Combe, and by most of the distinguished practitioners of our age and country.