The People's Cook Book | by Jennie Taylor
Being a collection of nearly one thousand valuable cooking recipes, besides invaluable hints and instructions in reference to the home for all housekeepers.
| Title | The People's Cook Book |
| Author | Jennie Taylor |
| Publisher | J. S. Ogilvie & Company |
| Year | 1882 |
| Copyright | 1882, J. S. Ogilvie & Company |
| Amazon | Larousse Gastronomique |
How To Cook Soups- The base of soup should be made of good lean fresh meat and bones - two ounces of bone to a pound of meat; allow one quart of water to a pound of meat; put it on a good fire, and when it boils skim we...
- How To Cook Soups. Part 2
- Corn Soup 1. Cut the corn from the cob, and to a pint of corn allow one quart of hot water; boil an hour and pass through a colander; put into a saucepan an ounce of butter and a tablespoonful of f...
- How To Cook Soups. Part 3
- Egg Balls Two hard-boiled yolks of eggs; mix with the raw yolk of one egg a little flour; roll the size of a hazel-nut. Egg Soup Boil a leg of lamb about two hours in water enough to cove...
- How To Cook Soups. Part 4
- Giblet, Soup Prepare first the vegetables, viz.: an onion, a small piece of turnip, and a carrot; cut in slices, and fry in hot butter; when hot and beginning to brown, dust in a tablespoonful or l...
- How To Cook Soups. Part 5
- How To Make Mutton Broth Quickly One or two chops from a neck of mutton, one pint of cold water, a small bunch of sweet herbs, one-quarter of an onion, pepper and salt to taste. Cut the meat into s...
- How To Cook Tomato Soup
- 1. One quart of tomatoes, one quart of milk, one pint of water; boil water and tomatoes together twenty minutes, then add the milk and one teaspoonful of soda. Season as you do oyster soup, with butte...
- How To Cook Vegetable Soup
- 1. Scrape clean, and slice three carrots and three turnips; peel three onions; fry the whole with a little butter till it turns rather yellow; then add also two heads of celery cut in pieces, three or...
- How To Cook Beef Soup
- Boil a soup bone about four hours, then take out meat into a chopping bowl; put the bones back into the kettle. Slice very thin one small onion, six potatoes and three turnips into the soup. Boil unti...
- How To Cook Chowders
- Fish Chowder 1. Take a fresh haddock, of three or four pounds, clean it well, and cut in pieces of three inches square. Place in the bottom of your dinner-pot five or six slices of salt pork, fry b...
- How To Cook Mock Turtle Soup
- 1. Boil a calf's head with a slice of ham till it all falls to pieces; strain, and set away to cool. The next day skim well, take a soup bunch of vegetables well boiled; strain and mix with the calf's...
- How To Cook Fish
- Fish when fresh are hard when pressed by the finger - the gills red - the eyes full. If the flesh is flabby and the eyes sunken, the fish are stale. They should be thoroughly cleaned, washed, and spri...
- How To Cook Fish. Continued
- Brook Trout 1. If small, fry them with salt pork; if large, boil and serve with drawn butter. 2. Wash, drain and split; roll in flour, seasoned with salt; have some thin slices of salt pork in a...
- How To Cook Salmon
- Broiled Salmon Take slices of salmon, and half an hour before cooking sprinkle over them a little cayenne pepper, salt, lemon juice, and salad oil; grease the gridiron with a piece of pork; wrap th...
- How To Cook Codfish
- Baked Codfish To a large teacup of codfish, picked fine, add two cups of mashed potatoes, two cups of milk, two well-beaten eggs, salt and pepper to taste, and half cup of butter, mix very thorough...
- How To Cook Shad
- Spiced Shad Split and rub with salt and let it stand three or four hours; put into a pot with boiling water to cover, adding a teaspoonful of salt to every quart of water; boil twenty minutes, then...
- How To Cook Lobster
- Lobster Croquettes Chop the lobster very fine; mix with pepper, salt, bread crumbs and a little parsley; moisten with cream and a small piece of butter; shape with your hands dip in egg, roll in br...
- How To Cook Oysters
- Broiled Oysters 1. Dry large oysters with a napkin; season with pepper and salt, and broil on a fine wire broiler; turn frequently; or dip each oyster in butter, and roll in bread crumbs before bro...
- How To Cook Oysters. Continued
- Oyster Pot-Pie Have ready nice light-raised buiscuit dough, cut it into small squares season the oysters well with butter, pepper, and salt, and thicken them with a little flour; drop in the pieces...
- How To Cook Clams and Crabs
- Soft-Shell Crabs Season with pepper and salt; roll in flour, then In egg, then in bread crumbs, and fry in hot lard. Hot Crab Pick the crab; cut the solid part into small pieces, and mix ...
- How To Cook Meats
- In selecting beef, choose that of a fine smooth grain, of a bright red color and white fat. The sixth, seventh, and eighth ribs, are the choicest cuts for a roast. Have the bones removed and the me...
- How To Cook Beef
- Beefsteak Farmer Olcott, in the Hartford Courant, writes: It is sometimes more convenient for the cook to get the beefsteak done tender without watching. I remember catching a Sacramento cook br...
- How To Cook Beef. Part 2
- Boileau Take a piece of beef weighing six or eight pounds, have the bone taken out; then rub it well with a mixture composed of ground cloves, allspice, black pepper, sweet marjoram, and salt, one ...
- How To Cook Beef. Part 3
- Savory Beef Take a shin of beef from the hind quarter, saw it into four pieces, put it into a pot and boil it until the meat and gristle drop from the bones; chop the meat very fine, put it in a di...
- How To Cook Beef. Part 4
- Broiled Beefsteak Have the choice steaks cut three-quarters of an inch thick; grease the gridiron and have it quite hot. Put the steak over a hot, clear fire and cover. When the steak is colored tu...
- How To Cook Veal
- Roast Veal Take a loin of veal, make a stuffing the same as for roast turkey, fill the flat with the stuffing and secure it firmly on to the loin; rub the veal with salt, pepper, and a little butte...
- How To Cook Veal. Part 2
- Pate De Veau Of veal three and one-half pounds of fat and lean, a slice of salt pork about one-half pound, six small crackers powdered very line, two eggs, a bit of butter the size of an egg, one t...
- How To Cook Veal. Part 3
- Pressed Veal Or Chicken Put four pounds of veal, or two chickens in a pot; cover with water, stew slowly until the meat drops from the bone, then take out and chop it; let the liquor boil down unti...
- How To Cook Calf
- Calf's Liver Stewed Cut the liver into small slices, about three inches square. Into your saucepan place two onions, sliced fine, a tablespoonful of sage, one of summer savory, a little pepper, and...
- How To Cook Sweetbreads
- Sweet-Breads Take two large parboiled sweet-breads, put into a stewpan with one and one-half gills of water, season with salt, black and cayenne pepper, put over a slow fire. Mix one large tablespo...
- How To Cook Tripe
- Fried Tripe Scrape the tripe well; cut into squares the size of your hand; boil in salt and water (a tablespoonful of salt to one quart of water) till very tender. The next day cut into smaller pie...
- How To Cook Lamb
- Roast Lamb Choose a hind quarter of lamb, stuff it with fine bread crumbs, pepper, salt, butter, and a little sage. Sew the flap firmly to keep it in place, rub the outside with salt, pepper, butte...
- How To Cook Mutton
- Mutton Chops 1. Trim neatly, season, and dip each chop into a beaten egg, and then in cracker-crumbs; put into the oven in a dripping-pan, with two spoonfuls of butter and a little water; baste fre...
- How To Cook Ham
- Baked Ham A ham of sixteen pounds to be boiled three hours, then skin and rub in half a pound of brown sugar, cover with bread crumbs and bake two hours. Poke Steaks, Broiled Trim, season...
- How To Cook Pork
- Pigs' Feet Hash Singe and scrape the feet, then wash clean and put them into salt and water to soak over night, or for several hours, then scrape again until they are perfectly clean, and boil them...
- How To Cook Game
- Broiling is the favorite way for cooking game, for which allow about forty minutes; butter well and serve hot on hot dishes, For roasting allow thirty minutes. Serve with jelly. Garnish with lemon sli...
- How To Roast Partridges, Pheasants Or Quails
- Pluck, singe, draw, and truss them, season with salt and pepper, roast for about a half an hour in a brisk oven, basting often with butter. When done, place on a dish together with bread crumbs fried ...
- How To Cook Venison
- Venison Stewed Cut into small steaks; make a dressing as for duck, with breadcrumbs, onion, butter, pepper, and salt, thyme (or pork instead of butter, if preferred), and spread upon each steak; th...
- How To Roast Wild Duck Or Teal
- After dressing, soak them over night in salt and water, to draw out the fishy taste. Then in the morning put them into fresh water, changing several times before roasting. Stuff or not, as desired. Se...
- How To Cook Pigeons
- Pigeon Pie Dress and wash clean, split down the back, and then proceed as for chicken pie. Stewed Pigeons Dress, tie down the wings and legs, and put a small piece of bacon onto the breas...
- How To Cook Rabbit
- Fried Rabbit After the rabbit has been thoroughly cleaned and washed, put it into boiling water for about ten minutes; drain, and, when cold, cut it into joints, dip into beaten egg, and then into ...
- How To Cook Poultry
- How To Choose Poultry Young, plump, and well fed, but not too fat poultry are the best. The skin should be fine-grained, clear, and white; the breast full, fleshed, and broad; the legs smooth. The ...
- How To Cook Turkey
- Roast Turkey A turkey weighing not more than eight or nine pounds (young) is the best. Wash and clean thoroughly, wiping dry, as moisture will spoil the stuffing. Take one small loaf of bread grate...
- How To Cook Chicken
- Curried Chicken Fry out in the pot you make the curry three large rashers of pickled pork and three onions sliced; fry until the onions are brown; cut the chicken into small pieces, and slice three...
- How To Cook Chicken. Part 2
- Chicken Pot-Pie Cut and joint a large chicken. Cover with water, and let it boil gently until tender. Season with salt and pepper, and thicken the gravy with two tablespoonfuls of flour mixed smoot...
- How To Cook Chicken. Part 3
- Scalloped Chicken Mince cold chicken and a little lean ham quite fine, season with pepper and a little salt; stir all together, add some sweet cream, enough to make it quite moist, cover with crumb...
- How To Make Chicken Salad
- 1. To two large boiled fowls (cold) take two large heads of celery or four small ones; having removed all the skin and the fat, cut the meat from the bones into very small pieces; it is best not to mi...
- How To Make Lobster Salad
- 1. The above receipt makes excellent lobster salad by adding lobster cut into small pieces, and mixed lightly with a fork. 2. Boil the lobster, break in two and drain; remove all the flesh from the...
- How To Make Potato Salad
- 1. Potatoes boiled in the Jacket, and peeled while warm, cut evenly into fine slices, and when cold mixed with fine olive oil. After having drawn with this for a little while, add salt, pepper, chop...
- How To Make Salad Dressing
- Beat the yolks of eight eggs, and add one cup of sugar, one table-spoonful of mustard, salt and pepper; mix; boil three cups of vinegar, to which add a cup of butter, and while boiling pour over the m...
- How To Make Salmon Salad
- Salmon Salad For a pound can of California salmon, garnished with lettuce, make a dressing of one teacup of vinegar, butter half the size of an egg, one teaspoon of Colman's mustard, one-half teasp...
- How To Make Cabbage Salad
- Cabbage Salad Cut the cabbage very fine, and put into the dish in layers, with salt and pepper between; then take two teaspoonfuls of butter, two of sugar, two of flour, two of mustard, one cup of ...
- How To Make Salads
- Lettuce Salad 1. Two heads of lettuce, two hard-boiled eggs, two teaspoonfuls of butter, one-half teaspoonful of salt, one teaspoonful white sugar, one-half teaspoonful made mustard, one teaspoonfu...
- How To Make Butter Sauce
- Mix well together two tablespoonfuls of butter, some chopped parsley, juice of half a lemon, salt, and pepper; use for broiled meat or fish. Brown Butter Sauce Put butter into a frying-pan, ...
- How To Make Caper Sauce
- 1. Mix together two large tablespoonfuls of butter and a table-spoonful of flour; put into a saucepan, and add two cups of broth or water; set on the fire, and when thick add capers to taste; salt; ta...
- How To Make Celery Sauce
- 1. Six heads of celery, one pint of white stock, two blades of mace, one small bunch of savory herbs; thickening of butter and flour, or arrowroot, half a pint of cream, lemon juice; boil the celery i...
- How To Make Tomato Sauce
- 1. Stew one can of tomatoes, one small onion for twenty minutes, and then strain through a sieve. Put an ounce and a half of butter into a saucepan, and when it boils dredge in an ounce and a half of ...
- How To Make Sauces
- Anchovy Make as for caper sauce, adding a tablespoonful of anchovy extract or paste. Boiled Egg Sauce Add to half a pint of drawn-butter sauce two of three hard-boiled eggs, chopped. ...
- How To Cook Corn
- Green Corn On The Cob Take off the outside leaves and the silk, letting the innermost leaves remain on until after the corn is boiled, which renders the corn much sweeter. Boil for half an hour in ...
- How To Cook Tomatoes
- Tomatoes A-La-Creme Pare and slice ripe tomatoes, one quart of fresh ones or a pound can, stew until perfectly smooth, season with salt and pepper, and add a piece of butter the size of an egg; jus...
- How To Cook Parsnips
- Fried Parsnips Scrape, cut into strips, and boil until tender in salted water; drain and dip into batter, made with one egg beaten light, one-half cup of milk, and flour enough to make a batter, an...
- How To Cook Sweet Potatoes
- Sweet potatoes require more time to cook than common potatoes. To Bon Take large, fine potatoes, wash clean, boil with the skins on in plenty of water, but without salt. They will take at least ...
- How To Cook Potatoes
- Mash Potatoes Steam or boil potatoes until soft in salted water; pour off the water, and let them drain perfectly dry; sprinkle with salt, and mash; have ready some hot milk or cream in which has b...
- How To Cook Oyster Plant
- Fried Oyster Plant Parboil oyster plant; scrape off the outside; cut in slices; dip in beaten egg, roll in bread crumbs, and fry in hot lord. Salsify, Or Vegetable Oysters Wash and serape...
- How To Cook Egg Plant
- Baked Egg Plant Cut in halves a nice smooth egg plant scoop out the center, leaving with the skin about one-third of an inch, chop the inside of the egg plant very fine, two ripe tomatoes, one onio...
- How To Cook Vegetables
- Have your vegetables fresh as possible. Wash them thoroughly. Lay them in cold water until ready to use them. Vegetables should be put to cook in boiling water and salt. Never let them stand after ...
- How To Cook Cauliflower
- Cauliflower Trim off all the outside leaves, and put into boiling water well salted; boil until tender, and then serve with a white sauce or with cream. Cauliflower, With Cheese Boil in s...
- How To Cook Cabbage
- Baked Cabbage Cook as for boiled cabbage, after which drain and set aside until cold. Chop fine, add two beaten eggs, a tablespoonful of butter, pepper, salt, three tablespoonfuls rich cream; stir ...
- How To Cook Mushrooms
- French Mushrooms Canned Pour off the liquid, pour over them a little cream, season and let them simmer for a short time. To be served on broiled beefsteak. Mushrooms Broiled Gather them f...
- How To Cook Onions
- Baked Onions Wash, but do not peel the onions; boil one hour in boiling water, slightly salt, changing the water twice in the time; when tender, drain on a cloth, and roll each in buttered tissue p...
- How To Cook Succotash
- 1. Use double the quantity of corn that you do beans. Cook the beans for three or four hours. Put in the corn one hour before dinner. Have just water enough to cook them in. Care must be taken not to ...
- How To Cook Asparagus
- How To Boil Asparagus Scrape the stems lightly to within two inches of the points; throw them into cold water for a few minutes; tie in bunches of equal size, cut the ends that they may be all of t...
- How To Cook Beans
- We must not forget beans, which abound so much in nourishment, but they must be thoroughly cooked; for bean soup they should be boiled about five hours seasoned then with cream or butter, and with sal...
- How To Cook Macaroni
- Boil macaroni until tender; butter the bottom of a pudding-dish, and put in a layer of the macaroni, then a layer of grated cheese; season with butter, pepper, and salt; then another layer of macaroni...
- How To Make Eggs
- Proper Way To Cook Eggs Butter a tin plate and break in your eggs; set in a steamer; place over a kettle of boiling water, and steam until the whites are cooked; they are more ornamental when broke...
- How To Make Omelets
- Cheese Omelet Butter the sides of a deep dish and cover with thin slices of rich cheese: lay over the cheese thin slices of well-buttered bread, first covering the cheese with a little red pepper a...
- How To Make Yeast
- Hop Yeast Six potatoes boiled in a gallon of water with a handful of hops tied in a bag; put in a jar one-half cup of flour, and when the potatoes are done, pour the water over it, adding the potat...
- How To Make Bread
- In selecting flour first look to the color. If it is white, with a yellowish straw-color tint, buy it. If it is white, with a bluish cast, or with black specks in it, refuse it. Next examine its adhes...
- How To Make Brown Bread
- 1. Take two cups of rye meal, two cups of Indian meal, and one-half cup of flour; salt, and a teaspoonful of saleratus should be added to this; it can be mixed with water, but is nicer when sour milk ...
- How To Make Pancakes
- Bread Pancakes Soak the bread and drain; to two cups of bread add one of flour, milk enough to make a thin batter, two teaspoonfuls baking powder, and one egg, beaten light. Corn Meal Pancak...
- How To Make Waffles
- Bub a large teaspoonful of baking powder and the same quantity of butter into a pint of flour; one-half teaspoonful of salt; beat the yolks of two eggs very light, and mix with a coffee-cupful of milk...
- How To Make Corn Bread
- Two cups of Indian, one cup wheat, One cup sour milk, one cup sweet, One good egg that well you beat, Half a cup molasses, too, Half cup sugar add thereto, With one spoon of butter new Salt an...
- How To Make Graham Bread and Pastry
- Steamed Graham Bread Two cups of graham flour, one egg, one tablespoonful melted butter, three-quarters of a cup of milk, one-half cup of molasses, two tea-spoonfuls of baking powder; steam one and...
- How To Make Corn Cakes
- Rice Bread Take a plate of boiled rice warm enough to melt a lump of butter the size of a walnut, beat two eggs separately, mix with them one and one-half cups of flour, and milk enough to make a t...
- How To Make Salt-Rising Bread
- 1. Take newly-ground middlings; put six heaping teaspoonfuls of it in a coffeecup; add one teaspoon of sugar one saltspoon of salt, one-half saltspoon of soda; mix thoroughly; pour boiling water in th...
- How To Make Biscuits
- Into a quart of sifted flour put two heaping teaspoonfuls of baking powder and a pinch of salt; mix together while dry; then rub into it a piece of lard a little larger than an egg; mix with cold swee...
- How To Make Rusks
- In one large coffee cup of warm milk, dissolve one cake of compressed yeast, then add three eggs and one cup of sugar, and beat all together; use only flour enough to roll out, to which add two ounces...
- How To Make Rolls
- When mashing potatoes tor dinner, put a tablespoonful of it into one pint of the water they were boiled in, and set aside till bed-time; then strain it through a colander, add one pint of milk, one la...
- How To Make Rolls. Continued
- Tremont House Rolls Tako two quarts of flour, add one teaspoonful of salt; make a hole in the middle and put into it one tablespoonful of sugar, butter about the size of an egg, one pint of boiled ...
- How To Make Muffins
- Wheat Muffins One quart of flour, five teaspoonfuls of baking powder, two table-spoonfuls of butter, five eggs, milk enough to make a thick batter. White Muffins One teacup of milk, three...
- How To Make Shortcakes
- Strawberry Shortcake Make a good biscuit crust, and roll out about one-quarter of an inch thick, and cut into two cakes the same size and shape; spread one over lightly with melted butter, and lay ...
- How To Make Toasts
- Milk Toast Place the milk to heat, mix a teaspoonful of flour smoothly with a little milk, stir it in, and let it come just to a boil, with a piece of butter the size of an egg to a quart of milk, ...
- How To Make Puffs
- Cream Puffs Boil one pint water, rub together one-half pound of butter with three-fourths of a pound of sifted flour; stir into the water while boiling. When it thickens like starch remove from the...
- How To Make Fritters
- 1. Two eggs, two teaspoonfuls sour milk, one teaspoonful soda, four tablespoonfuls butter, and flour to make a stiff batter; fry in hot lard, and serve with sweet sauce. 2. Take three eggs to each ...
- How To Make Pastries
- Rosettes To three eggs, the yolks beaten very light, add one quart of milk, a piece of butter the size of an egg cut in little pieces into the milk and eggs, three coffeecups of flour, a little sal...
- How To Cook Oatmeal
- Oatmeal is seldom cooked sufficiently. For the coarser oatmeals (which are by far the best for mush) measure five or six parts water (preferably soft) - yes, measure it, and then you will have it alik...
- How To Make Puddings
- In boiling pudding, have plenty of water in the pot boiling when the pudding is put in, and do not let it stop; add more as it is needed. Turn the pudding frequently. If a cloth is used, dip the puddi...
- How To Make Puddings. Part 2
- Charles' Pudding One cup of sugar, one tablespoonful of melted butter, one cup sweet milk, one egg, one and one-half teaspoonfuls of baking powder; mix with one pint of flour; bake one-half hour, a...
- How To Make Puddings. Part 3
- Brown Betty Grease a pudding-dish; put into this a layer of nice cooking apples sliced, then a layer of bread crumbs, with sugar sprinkled over, and small bits of butter. For three apples use one c...
- How To Make Apple Pudding
- Baked Apple Pudding Six apples well stewed, quarter of a pound of butter - half of it stirred into the apple while hot - and sugar to your taste; when cold add six eggs, well beaten, to the apple. ...
- How To Make Apple Pudding. Part 2
- Delicious Pudding Bake a common sponge cake in flat-bottomed pudding-dish; when ready for use, cut in six or eight pieces; split, and spread with butter and return them to the dish. Make a custard ...
- How To Make Apple Pudding. Part 3
- Cracker Pudding Mix ten ounces of finely-powdered crackers with a little salt, half a nutmeg, three or four tablespoonfuls of sugar, and three of butter; beat six eggs to a froth, mix with three pi...
- How To Make Apple Pudding. Part 4
- Molasses Pudding One cup of molasses, one cup of sour milk, one cup of chopped suet, one cup currants, one teaspoonful of soda, a little cloves, allspice, cinnamon, enough flour to stiffen. Steam o...
- How To Make Apple Pudding. Part 5
- Rice Pudding Soak one cupful of best rice; after soaking four hours, drain it off; place the rice in pudding dish; add one cupful sugar, and one tea-spoonful of salt, and eleven cupfuls milk and sp...
- How To Make Pudding Sauces
- Strawberry Sauce Beat a coffeecup of sugar and piece of butter size of an egg to a cream, and add two cups of strawberries, mashed, and the beaten white of an egg. A nice sauce can be made of raspb...
- How To Make Deserts
- Mock Strawberries Cut choice apples and ripe peaches - one apple to three peaches - into pieces about the size of a strawberry, place in alternate layers, and sprinkle the top thickly with sugar an...
- How To Make Deserts. Part 2
- Cream Tapioca Soak a cup of tapioca all night in milk enough to cover; in the morning add nearly a cup of sugar and the yolks of three eggs beaten; put a quart of milk in a pail and set into a kett...
- How To Make Deserts. Part 3
- A Dish Of Snow Grate a cocoa-nut, leaving out the brown part. Heap it up in the center of a handsome dish, and ornament it with fine green leaves, such as peach or honeysuckle. Serve it up with sno...
- How To Make Jelly
- Lemon Jelly Soak a half box of gelatine in a cup and a half of warm water; when the gelatine is dissolved, add a cup of sugar, the juice of three lemons, and a cup and a half of boiling water; add ...
- How To Make Indian Pudding
- Take two quarts of sweet milk, scald one of them, add fourteen ta-blespoonfuls (level full) of Indian meal, one teacupful of chopped sweet apple, either dried or green, and salt and molasses to taste;...
- How To Make Dumplings
- Apple Or Peach Dumplings Pare and core fine juicy apples; then take light-bread dough, cut into round pieces half an inch thick, and fold around each apple until well covered; put them into a steam...
- How To Make Chocolate Pudding
- 1. Scrape very fine two ounces of vanilla chocolate, put it into a pan, pouring over it one quart new milk, stirring it until it boils, and adding by degrees four ounces of sugar, milling the chocolat...
- How To Make Plum Pudding
- 1. One pound of raisins, stoned, one pound of currants washed and dried, one pound of rich beef suet minced, one pound of stale bread-crumbs, one pound of flour. Mix the bread-crumbs, flour, and suet ...
- How To Make Suet Pudding
- 1. One teacupful of molasses, one of suet, one of sweet milk, two cups of raisins, two and one-half cups of flour, one teaspoonful of ginger, one of cinnamon, one-half teaspoonful of allspice, one-hal...
- How To Make Orange Pudding
- 1. Cut up oranges in small pieces to make a thick layer on the bottom of a pudding dish. Make a thick boiled custard, and when cool pour over the oranges. Use the whites of the eggs (two or three), ma...
- How To Make Cabinet Pudding
- Butter a mold well, slice some citron, and cut it in any fancy shape and place it tastefully on the bottom; place some raisins to imitate flowers, stars, etc.; put over them a layer of sponge cake, cu...
- How To Make Tapioca Pudding
- 1. One cup of tapioca, soaked two hours on the back of the stove in one quart of water. Butter a pudding-dish well, and line the bottom with pared and cored apples; season the tapioca with a spoonful ...
- How To Make Lemon Pudding
- 1. One pint of white sugar, one-quarter of a pound of butter, three lemons, four wine-glasses of water, the yolks of four eggs; cook down thick, and pour over sponge cake sliced in a pan; beat the whi...
- How To Make Pastry
- For pastry use the best of materials. In warm weather keep the paste in the refrigerator until wanted, and bake in a hot oven. A well-beaten egg rubbed with a bit of cloth over the lower crust o...
- How To Make Lemon Pie
- 1. Two lemons, half cup sugar, yolks of four eggs, one quart milk, two-thirds cup of flour; whites beaten; put over the top when pie is done. 2. Three eggs, one grated lemon, one cup of sugar, one-...
- How To Make Mince Meat Pies
- Mock Mince Pie Three soda crackers rolled fine, one cup of cold water, one cup of molasses, one-half cup of brown sugar, one-half cup of sour cider or vinegar, one-half cup of melted butter, one-ha...
- How To Make Apple Pies
- Sliced Apple Pie Line pie-pan with crust, sprinkle with sugar, fill with tart apples sliced very thin, sprinkle sugar and a very little cinnamon over them, and add a few small bits of butter and a ...
- How To Make Pies
- Washington Pie For the crust use two cups sugar, one-half cup butter, three cups sifted flour, four eggs, one-half teaspoonful cream tartar. For the filling, one tablespoonful corn starch, boiled i...
- How To Make Pies. Part 2
- Good Pie Crust For Dyspeptics Equal parts of corn meal, graham flour, and white flour; wet up with sweet cream, and add a little salt; bake in a hot oven. Cocoa-Nut Pie Open the eyes of a...
- How To Make Pies. Part 3
- Rhubarb Pie Stew rhubarb; add the grated rind and juice of a lemon, the well-beaten yolks of two eggs, and sweeten with white sugar; line pie-tins with a good crust, and till with the rhubarb; bake...
- How To Make Pies. Part 4
- Sweet Potato Pee Scrape clean two good-sized sweet potatoes; boil; when tender rub through the colander; beat the yolks of three eggs light; stir with a pint of sweet milk into the potato; add a sm...
- How To Make Blanc-Mange
- Velvet Blanc-Mange Two cups of sweet cream, one-half ounce gelatine, soaked in a very little cold water one hour; one-half cup white powdered sugar, one tea-spoonful extract of bitter almonds. Heat...
- How To Make Ice Cream
- Lemon Ice 1. One quart of water, juice of four lemons, one pound of sugar; strain the mixture, and just before freezing, add the beaten whites of two eggs. 2. One-half pint lemon juice, one-half...
- How To Make Creams
- Velvet Cream Two tablespoonfuls of strawberry jelly, two tablespoonfuls of currant jelly, two tablespoonfuls of pulverized sugar, whites of two eggs beaten stiff, then whip the cream, fill a wine g...
- How To Make Charlotte Russe
- 1. Boil one ounce of gelatine in one pint of milk; beat four eggs and nearly a cup of sugar together until light, and pour over them the gelatine and milk; whip a pint of cream, which must be very col...
- How To Make Custards
- Lemon Custard Beat two cups of sugar and half a cup of butter until light; then add four well-beaten eggs, two grated crackers, the grated rind and juice of two lemons, and half a pint of milk. ...
- How To Make Floating Island
- Floating Island Beat the yolks of three eggs until very light; sweeten and flavor to taste; stir into a quart of boiling milk; cook till it thickens; when cool, pour into a low glass dish; whip the...
- How To Make Cake Frostings
- Soft Frosting Ten teaspoonsfuls of fine sugar to one egg; beat one-half hour. Sutti Fru1tti Frosting One-half teacupful of water, three cups of sugar, whites of two eggs; boil sugar and w...
- How To Make Cake Icing
- Boiled Icing 1. One and one-half cups of sugar; put to this two tablespoonfuls of water. Let it boil on back of stove until it is waxy, or stringy; then add whites of two eggs. 2. Whites of four...
- How To Make Cakes
- Use the best materials, and have everything ready before you begin mixing the materials. Always sift the flour, adding to it the baking-powder and mixing well. If it is summer weather, lay the eggs in...
- How To Make Cakes. Part 2
- Coffee-Cakes 1. Three eggs well beaten, two cups brown sugar, one cup butter, one cup of milk, one teaspoonful of soda, two teaspoonfuls of cream of tartar. Work this to a stiff dough, and roll out...
- How To Make Cakes. Part 3
- Cake Without Eggs One and a half cups sugar, half-cup of butter, one cup of milk, three cups flour, two teaspoonfuls baking-powder, one cup chopped raisins, well floured, and added the last thing b...
- How To Make Cakes. Part 4
- Cocoa-Nut Biscuits Ten of sifted flour, three eggs, six of grated cocoa-nut; whisk the eggs until very light, add the sugar, then the cocoa-nut; put a table-spoonful on wafer paper in form of pyram...
- How To Make Cakes. Part 5
- Graham Cookies Two cups sugar, one cup sour cream, one-half teaspoonful soda; mix quickly, roll, and bake. These require less heat and more time in baking than when white flour is used. Gold...
- How To Make Cakes. Part 6
- Jelly Roll Four eggs, one cup of sugar, one cup of flour, one teaspoonful baking-powder, pinch of salt; spread thin on long tins; flavor the jelly and spread on while hot and roll up. Jumble...
- How To Make Cakes. Part 7
- White And Yellow Mountain Cake Two cups sugar, two-thirds cup butter, whites of seven eggs, well beaten, two-thirds cup sweet milk, two cups flour, one cup corn starch, two teaspoons baking powder....
- How To Make Cakes. Part 8
- Pound Cake One pound granulated sugar and one pound flour, both thoroughly sifted; three-fourths pound butter (well washed), ten eggs; separate the eggs; beat sugar and butter to a smooth cream wit...
- How To Make Cakes. Part 9
- Wedding Cake One pound of fine sugar, one pound of butter, one-half pound of citron chopped fine, one pound of flour, one pound of currants, twelve eggs, one and one-quarter pounds of raisins seede...
- How To Make Chocolate Cake
- 1. Make as for nice cup cakes, bake in jelly cake tins. Icing: Boil together for a few minutes three cups of sugar, and one cup of boiling water; pour this syrup into half a cake of chocolate grated; ...
- How To Make Cream Cake
- 1. Cake: Pour a cup of boiling water over a cup of butter, add immediately two cups of flour; stir until smooth, and set away to cool; when cold, add five eggs, and stir until well mixed; add a very l...
- How To Make Cookies
- 1. Two cups sugar, one cup butter, one cup milk, three eggs, flour enough to make a soft dough, two teaspoonfuls baking-powder; roll thin; sift over with sugar and bake. 2. Two cups white sugar, on...
- How To Make Doughnuts
- 1. Six cups of flour, one and one-half cups of sugar, three teaspoons of baking powder, one teaspoon of salt, butter the size of one-half an egg; mix thoroughly, then add four eggs, well beaten, and m...
- How To Make Gingerbread
- 1. Two cups sugar, one cup butter, one cup molasses, five cups flour, three eggs, one cup sour milk, two tablespoonfuls ginger, one teaspoonful soda; mix quickly and bake. 2. One pint of molasses, ...
- How To Make Ginger-Snaps
- 1. One cup sugar, one of molasses, one of lard or butter, two eggs, one teaspoonful of ginger, one of cinnamon, one tablespoonful of soda, one of vinegar, a little salt; dissolve the soda in a little ...
- How To Make Marble Cake
- 1. Light part: One and one-half cups white sugar, one-half cup butter, one-half cup sweet milk, one-half teaspoon soda, one teaspoon cream tartar, whites of four eggs, two and one-half cups flour; bea...
- How To Make Ribbon Cake
- Two cups of sugar, half a cup of butter, three eggs, three-fourths cup of milk, flour to make the proper consistency, and a teaspoonful baking powder; take out one-third, and add to it a cup raisins, ...
- How To Make Spice Cake
- 1. One cup of butter, two cups of sugar, one-half cup of milk, five eggs, two cups of flour, teaspoonful each of cinnamon and allspice, nutmeg, essence of lemon, three teaspoonfuls of baking-powder. ...
- How To Make Sponge Cake
- 1. Two cups of white sugar, four egg, beat separately; two cups of sifted flour; in which put two teaspoonfuls of baking-powder, three-fourths of a cup of hot water; be sure and pour water in last, an...
- How To Make Short-Cakes
- Scotch Short-Cake Take one-half pound of slightly salted butter, and one pound of flour; then mix flour and butter with hands; then add four ounces of loaf sugar, and work all into a smooth ball; t...
- How To Make Tea, Coffee, Chocolate
- Tea People must consult their own taste as to kind of tea. Mixed is the best to use with ice. Allow one teaspoonful for each person. Use boiling water, but do not boil the tea, and use while fresh....
- Fresh Fruits
- How To Crystallize Fruit Pick out the finest of any kind of fruit, leave in the stones; beat the whites of three eggs to a stiff froth; lay the fruit in the beaten egg, with the stem upward; drain ...
- How To Make Jellied Apples
- Peel and core, whole, small-sized apples; put them into water enough to cover, with some lemons, and boil until tender, and then take out; make a syrup of one-half pound of sugar to one pound of fruit...
- How To Make Currant Jelly
- 1. Mash the currants without heating, having removed them from the stems; strain through a flannel bag; measure by pints, and place over the fire, in preserving kettle; let it boil fifteen minutes, ca...
- How To Make Jellies
- General Hints A flannel bag is the best for straining jelly. If possible, avoid putting jelly in any stage in a metal vessel. For every pint of strained juice, allow a pound of sugar. Granulated su...
- How To Make Jams
- Apple Jam Ten pounds of best cooking apples, pare and slice; seven pounds of loaf sugar, the juice of three lemons, rind of one lemon, boil together slowly, stir, and mash well; when they become cl...
- How To Make Preserves
- Damson Preserves To four pounds of damsons use three pounds of sugar; prick each damson with a needle; dissolve the sugar with one-half pint of water, and put it on the fire; when it simmers put in...
- How To Preserve Watermelon Rinds
- 1. Soak the fruit in salt water three days, in fresh water three days, boil in alum water; soak in fresh water over a day and night, changing the water several times; boil in ginger water; to one poun...
- How To Make Marmalade
- Apple Marmalade Twelve pounds of apples, three pounds of brown sugar, three lemons; boil slowly; mash well. Orange Marmalade Separate the pulp from the skin; boil the skins until very ten...
- How To Make Apple Butter
- Fill a very large kettle with cider, and boil it until reduced to one-half of the original quantity; then have ready some fine, juicy apples, pared, cored, and quartered, and put as many into the kett...
- How To Make Fruit Butter
- Plum Butter One peck of plums, one-half bushel of sweet apples; cook the apples and plums in separate kettles until quite soft, only putting in enough water to prevent sticking to the bottom of th...
- How To Make Canned Fruit, Vegetables, Etc
- All fruits should be fresh and ripe; granulated sugar should always be used, and also a porcelain kettle. Put the bottles in a pan or kettle of cold water, place on the stove until the water is boilin...
- How To Make Canned Fruit, Vegetables, Etc. Continued
- Canned Peaches Peel and quarter choice peaches - to peel, place in a wire basket, dip into boiling water a moment, and then into cold water, and strip off the skins - have a porcelain kettle with b...
- How To Make Pickles
- Cucumbers 1. Take small cucumbers, put them in a large stone jar; to a four gallon jar full put water enough to cover; one quart of salt, and alum the size of a walnut; turn off the brine, and scal...
- How To Make Pickles. Part 2
- French Pickles - Delicious One colander of sliced green tomatoes, one quart of sliced onions, one colander of cucumbers, pared and sliced, two good handfuls of salt; let all stand twenty-four hours...
- How To Make Pickles. Part 3
- Pickled Cabbage Take the outside leaves off a red cabbage, cut in thin slices, place in a jar, pour boiling spiced vinegar over it; when cold, cover tightly; in ten days it will be fit for use. ...
- How To Make Pickles. Part 4
- Martinoes Pick from the vines before they get tough; put them in weak brine for three days, then let them drain, and pour over them boiling vinegar, spiced with cloves and cinnamon. Yellow P...
- How To Make Pickles. Part 5
- Pickled Cantaloupes Select those of rough rind and quite ripe; take out the seeds, pare, and cut them in small square pieces, and cover with good elder vinegar; let them stand twenty-four hours, th...
- How To Make Chili Sauce
- 1. Take five large onions, eight green peppers, chop fine; thirty ripe tomatoes, cut them; five tablespoonfuls sugar, three of salt, eight cups vinegar, and boil together two and a half hours, and bot...
- How To Make Ketchups
- Cucumber Ketchup Two dozen large cucumbers, two dozen white onions, one table-spoonful black pepper, one teaspoonful red pepper, three red peppers; cut all up fine, sprinkle with salt and let drain...
- How To Make Spiced Pickes
- Spiced Currants Nine pounds of currants; four and a half pounds of raisins, four and a half pounds of sugar, three cups of best vinegar, three tablespoonfuls of allspice, three of cinnamon, one and...
- How To Make Piccalilli
- 1. One-half bushel of green tomatoes, one-half peck of onions; slice, sprinkle salt through them, and let stand over night; in the morning drain off the water; put over the fire with enough weak vineg...
- Cookery For The Sick
- Beef Tea Very nice beef tea is made by cutting up tender, juicy beef into pieces about one inch square; put into a strong bottle, cork tightly, and set in a kettle of cold water. Boil it about two ...
- Cookery For The Sick. Part 2
- Rice Milk Pick and wash the rice carefully; boil it in water until it swells and softens; when the water is partly boiled away, add some milk. It may be boiled entirely in milk, by setting the vess...
- Cookery For The Sick. Part 3
- Blackberry Cordial Warm and squeeze the berries; add to one pint of juice one pound of white sugar, one-half ounce of powdered cinnamon, one-fourth ounce of mace, two teaspoonfuls of cloves. Boil a...
- How To Make Candies
- Cocoa-Nut Candy Grate very fine a sound cocoa-nut, spread it on a dish, and let it dry naturally for three days, as it will not bear the heat of an oven, and too oily for use when freshly broken. F...
- Antidotes For Poisons
- The following list gives some of the more common poisons, and the remedies most likely to be on hand in case of need: Acids These cause great heat, and sensation of burning pain from the mou...
- Weights And Measures
- Every family should be furnished with scales and weights; and it is also advisable to have wooden measures. Two gills make half a pint. Two pints make one quart. Four quarts make one gallon. ...
- Remarks On Carving
- Carving is now so generally practiced by gentlemen, that ladies may, in a great measure, be considered exempt. It is, however, a very desirable accomplishment. Every lady should be competent to presid...
- How To Clean Things
- How To Clean Paint Tea leaves may be saved from the table for a few days, and when sufficient are collected, steep, not boil, them for half an hour in a tin pan. Strain the water off through a siev...
- Food Recipes
- How To Cook Poultry And Meat A writer says: All kinds of poultry and meat can be cooked quicker by adding to the water in which they are boiled, a little vinegar or a piece of lemon. By the use of...
- Miscellaneous
- Cheap Refrigerators A flower pot wrapped in a wet cloth, and placed over a butter plate, will keep the contents of the plate as hard and firm as if they were set on ice; and milk will not sour if t...
- How To Renew Black Cashmere
- Take half a pint of ammonia and enough tepid water to dip the breadths and pieces in thoroughly up and down, after which hang on the line to drip, and dry partially without wringing; then iron dry on ...
- Moths
- Professor Riley says, in a scientific journal, that the early days of May should herald vigorous and exterminating warfare upon those subtle pests, clothes moths. Closets, wardrobes, etc., should be e...
- Polishing Paste For Tins, Brasses, And Copper
- This is composed of rotten stone, soft soap, and oil of turpentine; the stone must be powdered and sifted through a muslin or hair sieve; mix with it as much soft soap as will bring it to the stiffnes...
My Books
