Temperance Cook Book | by Mary G. Smith
A Temperance Cook Book is one of the great necessities of the age. There should be nothing in our eatables to awaken the appetite of the reformed, and we certainly want nothing to cultivate a taste for intoxicating drinks in the young. With this view, I bring this, my second volume before the public, as a guide and assistant to all housekeepers - not claiming superiority over the many cook books already in the market - only so far as liquor and extravagance is concerned. Having had years of experience in cooking, I feel competent to offer this book as the long-needed help to housekeepers. There are many valuable recipes in it, which I have selected and tried with good results.
| Title | Temperance Cook Book |
| Author | Mary G. Smith |
| Publisher | Mercury Book and Job Printing Office |
| Year | 1887 |
| Copyright | 1887, Mercury Book and Job Printing Office |
| Amazon | Temperance Cook Book |
Second Edition.
For The Benefit Of All Housekeepers.
'All things that are - both great and small, One glorious author formed them all. This thought may all repining quell - What serves our purpose, serves us well."
Preface- Up with the temperance banner! And let it float on high! Our sacred watchword, duty. Our motto, victory. A Temperance Cook Book is one of the great necessities of the age. There should be nothing...
- How To Make Soups
- The delicate and proper blending of savors is the chief art of good soup making. There is no dish, perhaps, which comes to the table that gives such general satisfaction as well prepared soup. Put the...
- How To Make Soups. Continued
- Okra Soup Fry one chicken, when cut up, to a light brown, and also two slices of bacon. Pour on to them three quarts of boiling water. Add one onion and some sweet herbs, tied in a rag. Simmer them...
- How To Make Vegitable Soups
- Tomato Soup. (No. 1.) Six pounds of beef (shank bone is the best), sixteen medium-sized tomatoes, one onion, four potatoes. Put the meat over to boil at seven o'clock a. m. (if you wish your dinner...
- How To Make Vegitable Soups. Continued
- Split Pea Soup - Dried One gallon of water, one quart of split pease soaked over night, one pound of salt pork, cut into bits an inch square, one-half pound beef. Put over the fire, and boil slowly...
- How To Make Beef Soup
- Six pounds of lean beef. The shin is a good piece for this purpose. Have the bone well cracked, carefully extracting the marrow, every bit of which should be put into the soup. Six quarts of water. Th...
- How To Make Amber Soup, Or Bouillon
- This soup is served at almost all company dinners. There can be no better choice, as a heavy soup is not then desired. Ingredients: A large soup-bone (say two pounds), a chicken, a small piece of h...
- How To Make Mock-Turtle, Ok Calf's Head Soup
- One large calf's head, well cleaned and washed; four pig's feet, well cleaned and washed. This soup should be prepared the day before it is to be served. Lay the head and feet in the bottom of a large...
- How To Make Fish Soups
- Oyster Soup. (No. 1.) Drain the oysters from the liquor and strain the liquor. Put in the stew-kettle a teacupful of hot water and a quart of rich new milk. When it comes to a boil turn in the oyst...
- How To Cook Fish
- Fish are good and fresh if the gills are red, the eyes full, and the body of the fish firm and stiff. As soon as possible after fish are caught, remove all scales (these may be loosened by pouring on ...
- How To Cook Fish. Part 2
- Baked Fish Take a fish weighing five pounds after cleaing; salt it. Make a dressing of bread crumbs, salt, pepper, summer savory, and a piece of butter the size of a walnut. Sprinkle with pepper, s...
- How To Cook Fish. Part 3
- Cream Pickerel The pickerel ranks next to trout among game-fish and should be cooked in the same manner. Reserve your largest pickerel those over three pounds in weight - for baking, and proceed wi...
- How To Cook Fish. Part 4
- Codfish Pie Take a piece of codfish, soak over night in plenty of water. In the morning simmer until tender. When done, remove all the bones, and chop fine. Take one bowlful of fish, one and one-ha...
- How To Cook Oysters
- Fried Oysters Drain the oysters from the liquor. Have ready some finely rolled crackers or corn-meal into which sprinkle some pepper and salt. Have ready in the frying-pan equal quantities of butte...
- How To Cook Salmon
- Baked Salmon, Trout Or Pickerel Clean thoroughly, wipe carefully, and lay in a dripping-pan with water enough to prevent scorching (a perforated tin sheet or rack fitting loosely in the pan, or sev...
- How To Select Meat
- In buying beef, select that which is of a clear, cherry-red color after a fresh cut has been for a few moments exposed to the air. The fat should be of a light straw color, and the meat marbled throug...
- How To Cook Meats
- Boiled Beef Take a piece of sirloin or round of beef, wash it clean and put it on to boil in two quarts of warer; salt it and boil till tender. When nearly done, pare some potatoes and let them ...
- How To Cook Meats. Part 2
- Boiled Corned Beef Wash a piece of beef weighing ten pounds; put it into two gallons of cold water; when it comes to a boil, skim carefully, and boil very slowly, six hours. Some boil all kinds of ...
- How To Cook Meats. Part 3
- Spiced Beef Take a piece of beef from the fore quarter, weighing ten or twelve pounds. Take one pint of salt, one teacupful of molasses or brown sugar, one tablespoonful ground cloves, allspice and...
- How To Cook Meats. Part 4
- Head Cheese This is made of the head, ears, and tongue. Boil in salted water till the meat drops from the bones; chop it like sausage meat. Season the liquor with salt, pepper, sage, sweet marjoram...
- Dressing For Poultry Or Meats
- One quart of bread crumbs, four soda crackers, four eggs, one-half teacupful of nice fresh lard, one teaspoonful of pepper, two tablespoonfuls of chopped parsley. Roll the crackers very fine, add them...
- How To Make Beefsteak
- Broiled Beefsteak Lay a thick tender steak upon a gridiron well greased with beef suet, over hot coals; when done on one side have ready the warm platter with a little butter on it, lay the steak, ...
- How To Cook Liver Or Tripe
- Fried Liver Cut in thin slices and place on a platter, pour on boiling water and immediately pour it off (sealing the outside, taking away the unpleasant flavor and making it more palatable); have ...
- How To Cook Mutton Or Lamb
- Boiled Mutton With Caper Sauce Have ready a pot of boiling water, and throw in a handful of salt; wash a leg of mutton and rub salt through it. If it is to be rare, cook two hours, if well done, th...
- How To Cook Veal
- Roast Veal Prepare the dressing as for fowls. In the place where the bone has been removed, put in the dressing. Tie the fillet around with a white string, in order to keep it in shape and compact,...
- How To Cook Sweetbreads
- Veal Sweetbreads Sweetbreads should be soaked in cold water for an hour as soon as they come from the market, as they do not keep well; cut through each, draw a piece of salt pork through the incis...
- How To Cook Ham
- Boiled Ham Have a coarse hand brush for cleaning hams, as it is impossible to get them clean by simply washing them. Cover with cold water, add one-half teacupful of molasses, and simmer slowly. A ...
- How To Make Sandwiches
- Ham Sandwiches Chop fine some cold dressed ham. To one quart of chopped ham, add a teaspoonful of chopped pickle, one of mustard, a little pepper. To three quarts, beat one teacupful of butter to a...
- How To Cook Pork
- Pork Chops Remove the skin, trim them, and dip first in beaten egg, then in cracker crumbs seasoned with salt, pepper, minced onion and a little sage. Fry in hot lard or drippings twenty minutes, t...
- How To Make Sauces And Catsups
- Drawn Butter Beat one cup of butter and two tablespoonluls of flour to a cream, then stir into it one pint of boiling water. Set it into a dish of boiling water and let it melt, and heat until it b...
- How To Make Sauces And Catsups. Continued
- Chili Sauce One peck of ripe tomatoes, peeled and sliced, six onions, one pint of vinegar, one cupful of sugar, six red peppers, two tablespoonfuls of salt, one tablespoonful of cinnamon, one-half ...
- How To Make Catsup
- Mushroom Catsup Two quarts of mushrooms, two tablespoonfuls of salt. Lay in an earthen dish, in alternate layers, the mushrooms and salt; let them lie six hours, then break into bits. Set in a cool...
- How To Make Tomato Catsup
- Tomato Catsup. (No. 1.) One gallon of tomatoes, four tablespoonfuls each of salt, and black pepper, three tablespoonfuls of mustard, one-half tablespoonful of allspice, four pods of red pepper. All...
- How To Prepare Horseradish For Winter
- Have a quantity grated while the root is in perfection. To a coffeecup of grated horseradish, two tablespoonfuls white sugar, half teaspoonful salt, and a pint and a half cold vinegar; bottle and seal...
- How To Cook Poultry
- Do not feed poultry the day before killing; cut off the head, hang up by the legs, as the meat will be more white and wholesome if bled freely and quickly. Scald well by dipping in and out of a pail o...
- How To Cook Turkey
- Roast Turkey Prepare as directed above. For dressing, see page 49; or, mince a dozen oysters and stir into the dressing, and if you are partial to the taste, wet the bread crumbs with the oyster li...
- How To Cook Chicken
- Roast Chickens - Excellent Dress and stuff the chicken; lay it in a tin steamer; set it over a pot of boiling water and steam (covered closely) from one and a half or two hours according to size; t...
- How To Cook Chicken. Continued
- Chicken Pot-Pie Cut up a good sized chicken in all its joints; (one a year old is the best for this purpose), have ready a smooth pot, put in the chicken with cold water enough to cover; salt, and ...
- How To Roast Goose Or Duck
- Roast Goose Clean and wash the goose - not forgetting to put a spoonful of soda in next to the last water - rinse out well, and wipe the inside quite dry. Add to the usual dressing of bread crumbs,...
- How To Cook Game
- Birds should be carefully plucked or skinned, drawn, wiped clean, and all shot removed. Game should not be washed, unless absolutely necessary for cleanliness. With care in dressing, wiping will rende...
- How To Cook Pigeons
- Roast Pigeons Clean, wash and stuff as you would chickens; lay them in rows, if roasted in the oven, with a little water in the pan to prevent scorching. Unless they are very fat, baste with butter...
- How To Cook Venison
- Venison - The Shoulder This is, perhaps, the most distinguished venison dish. Make rather deep incisions, following the grain of the meat, from the top, and insert pieces of pork about one-third of...
- How To Make Salads
- Veal Salad Boil veal until tender, chop fine, take equal quantity of veal, celery or cabbage, and stir into it a salad dressing; put in a shallow dish and garnish with slices of lemon and celery. B...
- How To Make Salads. Part 2
- Celery Salad Prepare the dressing as for tomato salad; cut the celery into bits half an inch long, and season. Eat at once, before the vinegar injures the crispness of the vegetables. Celery...
- How To Make Salads. Part 3
- Cream Cabbage One-half cup of white sugar, one-half cup of good vinegar, one cup of thick cream, one teaspoonful of salt, piece of butter the size of an egg, a little cayenne pepper. Stir all toget...
- How To Make Salmon Or Sardine Salad
- Sardine Salad Arrange about a pint of any cold fish, previously shreded and freed from bones, on a bed of crisp lettuce leaves. Cover the fish with a sardine dressing; over this arrange six sardine...
- How To Make Potato Salad
- Potato Salad. (No. 1.) One-half dozen baked potatoes, two hard-boiled eggs, one-fourth of a medium-sized onion, one-half dozen sprigs of parsley, one-half cup of sour cream, three tablespoonfuls of...
- How To Make Chicken Salad
- Chicken Salad. (No. 1.) The yolks of six eggs well beaten, one-half pint of melted butter, or same of olive oil, three tablespoonfuls of mixed mustard, salt to taste, two teaspoonfuls of celery see...
- Rules For Cooking Vegetables
- Have them as fresh as possible. Stale and withered ones are unwholesome and unpalatable. Summer vegetables should be cooked the same day they are gathered, if possible. Pick over and wash well, cuttin...
- How To Cook Vegetables
- String Beans Break off the tops and bottoms and string carefully; then pare both edges with a sharp knife, to be certain that no remnant of the tough fiber remains; cut the beans into pieces an i...
- How To Cook Vegetables. Part 2
- How To Boil Spinach One peck is enough for four persons. Pick it over very carefully - it is apt to be gritty; wash in several waters, and let it lie in the last half an hour, at least; take out wi...
- How To Cook Vegetables. Part 3
- Winter Squash Winter squash is best steamed and baked. The Hubbard squash is the best for this purpose. Crack it with a hatchet or axe, and take out all the seeds, cut it into square pieces, wash i...
- How To Cook Vegetables. Part 4
- Fried Bananas Peel and slice the bananas, sprinkle with salt, dip in thin batter, and fry in butter. Serve at once. Stewed Mushrooms Choose button mushrooms of uniform size. Wipe clean ...
- How To Boil Rice
- How To Boil Rice Rice should be carefully picked over, washed in warm water, rubbed between the hands, and then rinse several times in cold water till white. Put one teacupful in a tin pan or porce...
- How To Cook Egg Plant Or Oyster Plant
- How To Fry Egg Plant Pare the egg plant, and cut in slices half an inch thick. Let it lie in cold salt water for an hour or more. Have a dish of beaten yolk of an egg, and one of cornmeal. Dip the ...
- Green Corn Cakes
- How To Cook Corn Mix a pint of grated green corn with a teacupful of flour, half a teacupful of milk, half a teacupful of melted butter, one egg, a teaspoonful of salt, and a little pepper. Drop on...
- How To Cook Cauliflower Or Cabbage
- Cauliflower Break off the green leaves, cut off the stock close at the bottom; if large, divide it into quarters, put it in cold water and let it lie, not more than an hour; then put it in boiling ...
- How To Cook Tomatoes
- Stewed Tomatoes Loosen the skins by pouring boiling water upon them; peel and cut them up, extracting the cores or hard part of stem end, and removing all unripe portions. Stew in a sauce-pan (tin ...
- How To Cook Potatoes
- Boiled Potatoes - With The Skins Wash the potatoes clean and put them on to boil in cold water, with a pinch of salt. Have them of uniform size, and cook steadily until a fork will pierce easily to...
- How To Cook Potatoes. Part 2
- Potato Balls Prepare the potatoes as you would for mashed potatoes; when done, mash very fine and season with butter and salt; beat in two eggs till very light, shape them into little balls, as lar...
- How To Cook Potatoes. Part 3
- Saratoga Potatoes Pare, wash, and slice some raw potatoes as thin as wafers. This can be done with a sharp knife, although there is a little instrument for the purpose, to be had at the house-furni...
- How To Make Macaroni
- Boiled Macaroni Pour one pint boiling water over one-half pound of macaroni, let stand half an hour, drain, and put in a custard kettle with boiling milk to cover, cook till tender, drain, add a ta...
- How To Make Yeast
- Hop Yeast There are many varieties of yeast - hop, potato, milk, salt, corn-meal, etc., - but the one old recipe, which 1 have used for years, has, I believe, no equal. It is this: Take eight go...
- How To Make Bread
- The mysteries of panification, as the scientific cooks term bread-making, are few and simple, but require more attention and judgement than any other branch of cooking. One rule I would advise every...
- How To Make Bread. Continued
- Vienna. Bread Sift in a tin pan four pounds of flour, bank it up against the sides, and pour in one quart of warm milk and water, and mix into it enough flour to form a thick batter; then quickly a...
- How To Make White Bread Sponge - Potato
- Three good sized potatoes, boiled, and mashed fine while hot, two quarts of patato water, one pint of sweet milk, one cupful of fresh yeast, one tablespoonful of fresh lard, and the same of salt, two ...
- How To Make Brown Bread
- Boston Brown Bread. (No. 1.) One pint of Indian meal, one pint of rye, or Graham flour will do, one and one-half pints of sweet milk, three-fourths of a cup of molasses, one teaspoonful of soda, an...
- How To Make Breakfast And Tea Cakes
- Split Rolls One pint sweet milk, one cup bread sponge, three eggs, piece of butter the size of an egg, one tablespoonful of sugar, and a little salt. Heat the milk, add the sponge and the rest of t...
- How To Make Breakfast And Tea Cakes. Part 2
- Breakfast Rolls One-half cup of white sugar, one cupful of butter, one cupful of yeast, whites of four eggs, beaten to a stiff froth, sixteen cupfuls of flour, four cupfuls of boiled milk. Melt the...
- How To Make Breakfast And Tea Cakes. Part 3
- Johnny Cake. (No. 2.) One-half cup of white sugar, piece of butter the size of an egg, two eggs, three teaspoonfuls Equity baking-powder, one cup of white flour, one pint of sweet milk, two cups of...
- How To Make Biscuits
- Biscuit One quart of flour, two heaping teaspoonfuls of fresh lard, one pint of sweet milk, one teaspoonful of salt, three teaspoonfuls of Equity baking-powder. Bub the baking-powder and salt into ...
- How To Make Breakfast Puffs
- Breakfast Puffs Two cups of sweet milk, two cups of flour, two eggs, and an even teaspoonful of salt. Beat the eggs separately and well, add the whites last, and beat all well together. Bake in gem...
- How To Make Sally Lunn
- Sally Lunn. (No. 1.) One cup of sweet milk, one-half cup of yeast, one-half cup of butter, one-half cup of sugar, two eggs, three cups of flour. Butter a square cake-pan and let it rise over night....
- How To Make Muffins
- Wheat Muffins One and one-half cups of sweet milk, two eggs, one tablespoonful of butter, two heaping teaspoonfuls of Equity baking-powder, flour enough to make a smooth batter. Bake in muffin-ring...
- How To Make Waffles And Griddle Cakes
- If you have not used your griddle or waffle-iron for some time, wash it with soap and water, wipe it dry, and rub hard with salt. Heat it, and grease it with fat, salt pork tied to a fork. Do not put ...
- How To Make Griddle Cakes
- Cream Griddle Cakes One-half cup of sour cream, two cups of sweet milk, two eggs, three teaspoonfuls of Equity baking-powder, one-half teaspoonful soda. Add the soda to the cream, next the milk, th...
- How To Make Fritters
- One pint of sweet milk, four eggs, one quart of flour, three teaspoonfuls Equity baking-powder, sifted together. Serve hot with maple syrup. Apple Fritters Beat six eggs till quite light, th...
- Pies
- Raised pies should have a quick oven, well closed up, or they will fall in at the sides. No pie should have water put in it till the minute it goes into the oven, as it makes the crust bad, and is alm...
- Good Plain Pie Crust
- Take one heaping quart of sifted flour, and mix into it two teaspoonfuls of cream-tartar. Add two cups of good sweet lard; mix into all of the flour two-thirds of the lard, mixing it quickly and light...
- How To Make Pies
- Kiss Me Quick Pie One cupful of sweet milk, one cupful of water, one tablespoonful cornstarch, one teacupful of sugar, two eggs, piece of butter the size of hickorynut, one cupful of chopped raisin...
- How To Make Pies. Part 2
- Cream Pie. (No 2.) One pint of sweet cream, one tablespoonful of flour, sugar to taste; flavor with nutmeg; whites of two eggs, beaten to a stiff froth. Line a good sized pie-dish with paste, fill ...
- How To Make Pies. Part 3
- Dried Apple Pie Wash nice, tart dried apples, and simmer all day in a small quantity of water, on the back of the range; let them stand until the next morning, till you are ready to make the pie; p...
- How To Make Apple Pies
- Apple Pie. (No. 1.) One quart of stewed apples, one pint of cream, sugar to taste, four eggs, nutmeg. Put the apples through the sieve when done, add the cream and beaten eggs, season to taste. Bak...
- How To Make Mince Meat Pies
- Mince Meat. (No. 1.) Six pounds of beef (the round is the best piece). Put it on to boil in hot water enough to cover it; salt it and take off the scum as it rises; let it boil until tender, take f...
- How To Make Lemon Pie Or Orange Pies
- Lemon Pie. (No. 1.) One cupful of sugar, half a cup of sweet cream, two small lemons, two eggs; if you have no cream use milk; in that case, add one tablespoonful of melted butter. Beat the yolks o...
- Puddings And Sauces
- In making puddings, always beat the eggs separately, straining the yolks, and adding the whites the last thing. If boiled milk is used, let it cool somewhat before adding the eggs. When fruit is added...
- How To Make Puddings
- Minute Pudding Put over the fire, in a porcelain kettle, one quart of new milk, and when it comes to a boil, put in a teaspoonful of salt, and stir in a teacup of flour and two well beaten eggs; le...
- How To Make Puddings. Part 2
- Queen Of Puddings One pint of bread crumbs, one quart of milk, one cupful of sugar, yolks of four eggs, well beaten, the grated rind of one lemon, and a piece of butter the size of an egg; bake til...
- How To Make Puddings. Part 3
- Sago Pudding Five pints of sweet milk, half a pint of sago, four eggs, one nutmeg, one teaspoonful of salt, one grated lemon, one pound of seeded raisins. Rinse the sago in cold water, add to it on...
- How To Make Puddings. Part 4
- Sponge Pudding - Very Fine One quart of milk, one cupful of flour, one cupful of sugar, one-half cup of butter, twelve eggs. Put the milk in a pan over boiling water; mix the flour with some of the...
- How To Make Puddings. Part 5
- Cocoanut Pudding Grate one pound of cocoanut, mix one cup of sugar with one pint of cream, adding two tablespoonfuls of rose water. Then stir in gradually one pint of rich milk. Beat to a stiff fro...
- How To Make Rice Pudding
- Rice Pudding - One Of The Best One cupful of boiled rice (better if just cooked, and still hot), three cups of milk, three fourths of a cup of sugar, a tablespoonful of cornstarch, two eggs; add fl...
- How To Make Tapioca Puddings
- Tapioca Pudding Soak six tablespoonfuls of tapioca in one pint of cold water over night. Next morning, drain off the water and put the tapioca in a baking-dish, adding a teaspoonful of cinnamon, a ...
- How To Make Bread Pudding
- Bread Pudding. (No. 1.) One quart of grated bread crumbs, one quart of milk, yolks of four eggs well beaten, butter size of an egg, one cup of sugar, two teaspoonfuls of Equity baking-powder, and t...
- How To Make Plum Puddings
- Baked Plum Pudding Eight eggs, two cupfuls of white sugar, one nutmeg, one tablespoonful of cinnamon, one teaspoonful of cloves, one teaspoonful of salt, one quart of rolled crackers, one quart of ...
- How To Make Shortcakes
- Strawberry Shortcake. (No. 1.) One quart of flour, three tablespoonfuls of butter, one large cup of sour cream, or very rich loppered milk, one egg, two tablespoonfuls of white sugar, one teaspoonf...
- How To Make Pudding Sauces
- Foam Sauce One cupful of powdered sugar, butter size of an egg, half pint of sweet milk, one egg, one teaspoonful of cornstarch, pinch of salt. Beat the butter and sugar to a light cream, boil the ...
- Weights And Measures
- 1 quart of sifted flour (well heaped) weighs 1 lb. 3 coffeecupfuls sifted flour (level) weighs 1 lb. 4 teacupfuls sifted flour (level) weighs 1 lb. 1 quart unsifted flour weighs 1 lb. 1 oz. 1...
- Introduction To Making Cakes
- When going to make pies or cakes (or do any other baking), the first thing to be done is to build your fire, and get the oven just right. Let the heat of the oven be regular and moderate. The next thi...
- How To Make Icing
- Three teacupfuls of powdered sugar, whites of four eggs, one teaspoonful of cream-tartar, one tablespoonful of cold water, flavor to taste. Put the whites of the eggs in a clean, cool, stone china dis...
- How To Make Cakes
- Ruth's Cake One cupful sugar, one-half cup butter, one cupful sour milk, one teaspoonful soda, one-half nutmeg, one teaspoonful cinnamon, one cupful chopped raisins, two and one-half cupfuls flour,...
- How To Make Cakes. Part 2
- Pork Cake One pound of fat, salt pork, one pint of boiling water, one pint of New Orleans molasses, two cupfuls of brown sugar, one pound of raisins, one pound of currants, one-half pound of almond...
- How To Make Cakes. Part 3
- Dried Apple Cake Soak three cupfuls of dried apples over night, chop them rather coarsely, add two cupfuls of black molasses, and boil half an hour. Do not use the water the apples were soaked in. ...
- How To Make Cakes. Part 4
- White Cake Whites of six eggs, scant three-fourths of a cup of butter, one and one-fourth cup of sugar, one teaspoonful of Equity baking-powder. Mix the baking-powder well with the flour, and pass ...
- How To Make Cakes. Part 5
- Feather Cake. (No. 2.) One cupful of sugar, one-half cup of butter, one-half cup milk, two cupfuls of flour, two teaspoonfuls of Equity baking-powder, two whole eggs, and yolk of one more. Reserve ...
- How To Make Cakes. Part 6
- Marbled Chocolate Cake Make a batter as for white cake, take out one teacupful, add to it five tablespoonfuls of grated chocolate, moisten with milk, and flavor with vanilla; pour a layer of the wh...
- How To Make Cakes. Part 7
- Orange Cake One and one-half cupfuls powdered sugar, one-half cup of butter, yolks of three eggs, and whole one, three cupfuls of flour, one cupful of sweet milk, two teaspoonfuls of Equity baking-...
- How To Make Cakes. Part 8
- Lemon Jelly Cake Two cupfuls of granulated sugar, one-half cup of butter, one cupful of sweet milk, three cupfuls of flour, three eggs, three teaspoonfuls of Equity baking-powder. Bake in jelly-pan...
- How To Make Cakes. Part 9
- Cream Sponge Cake Three eggs, beaten separately, one cupful of sugar, one cupful of flour, two tablespoonfuls of cold water, two teaspoonfuls of Equity baking-powder. Beat the sugar and yolks of th...
- How To Make Pound Cake
- Pound Cake - Excellent One pound of flour, one pound of sugar, three-fourths pound of butter, ten eggs, one nutmeg, one teaspoonful of mace. Cream half of the butter with the flour, add the spice, ...
- How To Make Bride's Cake
- Bride's Cake. (No. 1.) One pound of powdered sugar, fourteen ounces of flour, seven ounces of butter, three tablespoonfuls of sweet milk, whites of sixteen eggs, two small teaspoonfuls of Equity ba...
- How To Make Angel Cake
- Whites of eleven eggs, one and one-half cupfuls of sugar (fine crushed, rolled fine), one cupful of flour, one teaspoonful each of Equity baking-powder and vanilla. Measure sugar and flour, before sif...
- How To Make Custard Cake
- Custard Cake Two cupful of sugar, one-half cup of butter, five eggs, one-half cup sweet milk, two and one-half cups of flour, three teaspoonfuls of baking-powder. Bake in jelly-pans. For Custard...
- How To Make Almond Cake
- Beat the yolks of twelve eggs to a froth, with two cups of powdered sugar, beat the whites of the eggs, and stir into the yolks and sugar; add gradually, one quart of sifted flour, with three teaspoon...
- How To Make Sponge Cake
- Berwick Sponge Cake Beat six eggs, yolks and whites together, two minutes, add three cupfuls of sugar and beat five minutes, two cupfuls of flour with two teaspoonfuls cream-tartar and beat two min...
- How To Make Chocolate Cakes
- White Chocolate Cake Whites of six eggs, two cupful of powdered sugar, two-thirds cup of butter, one cupful of sweet milk, three cups of flour, three teaspoonfuls of Equity baking-powder; bake in j...
- How To Make Cookies, Jumbles And Tarts
- Lemon Jumbles One egg, one teacupful of sugar, one-half teacup of butter, three teaspoonfuls of milk, juice of two small lemons, and the grated rind of one, one level teaspoon of cream-tartar, one-...
- How To Make Cheese Cakes and Cream Cakes
- Almond Cheese Cakes Take one-half pound of sweet almonds, blanch and put them in cold water. Take them out and wipe them dry; beat them in a mortar, fine, and quickly drop in a few drops of rose wa...
- How To Make Furit Cakes
- Furit Cake. (No. 1.) One and one-half pounds of flour, one and one-half pounds of sugar, one and one-half pounds of butter, two pounds of currants, two pounds of raisins, one-half pound of citron, ...
- How To Make Crullers And Doughnuts
- To fry doughnuts use one-third suet, to two-thirds lard. Of course, the suet must be, like the lard, of the very nicest and sweetest kind. I find good beef drippings, such as one saves from roasts, to...
- How To Make Crullers
- Crullers(No. 1.) Four eggs, six heaping tablespoonfuls of fine sugar, four tablespoonfuls each of melted butter and sweet milk, one teaspoonful of Equity baking-powder. Flavor with lemon. Mil these...
- How To Make Ginger Bread
- Ginger Bread Ginger bread and cakes require a moderate oven; snaps a quick one. Snaps will not be crisp if made on a rainy day. If cookies or snaps become moist in keeping, put them in the oven and...
- How To Make Ginger Bread. Continued
- Ginger Cookies Two cupfuls of brown sugar, one of molasses, one cupful of butter, one tablespoonful ginger, one teaspoonful of alum, two teaspoonfuls of soda, one cupful of boiling water. Dissolve ...
- How To Make Confectionery
- How To Prepare Sugar For Candies Put a coffeecupful of water for each pound of sugar, into a porcelain kettle, over a slow fire. Put in, for each pound, say half a sheet of isinglass, and half a te...
- How To Make Confectionery. Continued
- Butter Scotch Three pounds A coffee sugar, a quarter of a pound of butter, half a teaspoon of cream-tartar, and the same of extract of lemon; add only enough water to dissolve the sugar; boil witho...
- How To Make Custards, Creams, Etc
- A good rule for custard is five eggs to a quart of milk, and a tablespoonful of sugar to each egg. A small pinch of salt and two tablespoonfuls of cornstarch, dissolved in a little cold milk, and adde...
- How To Make Custards, Creams, Etc. Continued
- Italian Cream One pint of cream, one pint of milk, or, use one quart of milk if cream cannot be had, eight eggs, one-half box of gelatine, soaked in a little cold water; flavor with vanilla. Put th...
- How To Make Blancmange
- Moss Blancmange Free from pebbles and sea-weeds, and wash in several waters, one cupful of Irish moss (get that which is not pressed), let it soak in cold water one hour, then tie it in a muslin ba...
- How To Make Custard
- Snow Custard One quart of sweet milk, five eggs, pinch of salt, two tablespoonfuls of cornstarch; flavor with lemon. Set the milk on top of the stove in a clean vessel, then separate the eggs, beat...
- How To Make Charlotte Russe
- Charlotte Russe - Very Fine One pint of whipped cream, one-half ounce of gelatine, dissolved in one gill of hot milk, whites of two eggs, one small teacupful of powdered sugar; flavor with bitter a...
- Freezing Cream
- In freezing cream, the ice and salt must be well mixed. The patent freezers are the best in use; they will freeze the cream perfectly smooth in ten minutes, beating it like whipped cream. The bottom o...
- How To Make Ice Cream
- Three quarts of new milk, scalded. While boiling, add six tablespoonfuls of cornstarch, dissolved in cold milk, five coffee-cupfuls of lump sugar, three eggs, yolks and whites beaten separately, and a...
- How To Take Ripe Fruit For Dessert
- Oranges May be put on whole, in fruit baskets, or the skin may be cut in eighths, half way down, separated from the fruit, and curled inward, showing half the orange white, the other yellow. ...
- How To Make Drinks
- Italian Chocolate One quart of sweet milk, yolks of three eggs, well beaten, four squares of German chocolate. Set the milk on the stove in a basin within another of boiling water; sweeten it to ta...
- Harvest Drinks
- Very fine drinks for summer are prepared by putting strawberries, raspberries, or blackberries into good vinegar and then straining it off, and adding a new supply of fruit till enough flavor is secur...
- Children's Drinks
- There are drinks easily prepared for children, which they love much better than tea and coffee, for no child at first loves these drinks till trained to it. As their older friends are served with gree...
- How To Make Coffee
- How To Make Coffee - Boiled One tablespoonful of coffee for each person, white of one egg, and crushed shell of same. The best way to make a real delicious cup of coffee, is to grind the berry in t...
- How To Cook Eggs
- Boiled Eggs. (No. 1.) Put them on in cold water, and when it has boiled the eggs will be done, the whites being soft and digestible, as they are not when put on in boiling water. Boiled Eggs...
- Canning And Preserving
- Cleanse the cans thoroughly, and test to see if any leak or are cracked. In buying stoneware for canning purposes, be sure that it is well glazed, as fruit canned in jars or jugs imperfectly glazed, s...
- How To Can Fruit
- Peachsa And Pears After paring and coring, put among them sufficient sugar to make them palatable for present eating, let them stand a while to dissolve the sugar, not using any water; then heat to...
- How To Preserve Fruits
- Preserved Quinces Pare and quarter the quinces, boil in enough water to keep them whole. When they are tender, take them out, and to each pound of quince, add one pound of granulated sugar. Let the...
- How To Make Jelly
- Currant Jelly Gather the fruit early, as soon as fully ripe, as the pulp softens, and the juice is less rich if allowed to remain long after ripening. Never gather currants, nor other soft small se...
- How To Make Jams and Marmalade
- Transparent Marmalade Take some Sicily oranges, cut them into quarters, take out the pulp, put it into a basin, take out all the seeds and skin; put the peels into a little salt and water, leave th...
- How To Can Tomatoes
- Canned Tomatoes The tomatoes must be fresh and not over-ripe; pour over them boiling water, let them stand a few minutes, drain off, remove the skins, and slice crosswise into a porcelain kettle, c...
- How To Make Pickles
- The first thing in pickling is to avoid that most pernicious practice of putting pickles in copper or brass vessels to make them a handsome green color, for that can be much better done by pouring the...
- How To Make Pickles. Part 2
- How To Pickle Cauliflower Cut the cauliflowers into little flowerets of equal size; throw them into boiling, salted water; place them at the back of the range, and when they are just about to boil,...
- How To Make Pickles. Part 3
- Pickles Salt pickles down dry for ten days, soak in fresh water one day; pour off water, place in a porcelain kettle, cover with water and vinegar, and add a teaspoonful of pulverized alum; let sta...
- Hygiene
- Donated by Mrs. P. A. Lyon, M. D., of Santa Cruz. In furnishing food for invalids, purchase the very best and prepare with the utmost care. No pains should be wanting in cooking even the simplest d...
- Hygiene. Part 2
- Rice Gruel Two tablespoonfuls rice, one quart cold water; steep slowly one hour; strain through a gravy strainer; add a little cream and salt. Gruel from rice flour: Wet one tablespoonful flour, st...
- Hygiene. Part 3
- Sago Jelly Soak five tablespoonfuls sago in half a pint of cold water thirty minutes, then add one cup of sugar and two tablespoonfuls of lemon juice; pour over three cups boiling water; boil the w...
- Hygiene. Part 4
- Milk Toast Heat six slices of Graham bread in the oven; toast an even brown over coals. Boil one pint of milk and half a cup of cream. Thicken with one teaspoonful of cornstarch; half a teaspoonful...
- Fragments
- The subject of wasting is one to which I wish to call attention. There are so many housekeepers who never think of utilizing the fragments which have been left after a meal, but throw them into the ...
- Fragments. Part 2
- Meat Pie Take bits of bone, gristle, and pieces of meat which are not nice for the pie, cover them with water, simmer gently for a long time; strain off the gravy so made, thicken it with a tablesp...
- Fragments. Part 3
- Calf's Heart And Tongue You can buy these for a trifle, and they are nice for dinner or tea, if cooked in the following way: Wash clean, and put on to boil in cold water, salt well and boil till t...
- Fragments. Part 4
- A Crumb Of Bread When you are cutting bread for the table, save all the crumbs, and at the end of the week, you will have enough for a bread pudding or bread griddle cakes. Green Corn Puddi...
- Fragments. Part 5
- Tomato Catsup Boil and mash thoroughly, through a colander, your tomatoes, which must be ripe. To every gallon of tomatoes, add one quart of vinegar, two tablespoonfuls of black pepper, one of caye...
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