http://digital.lib.msu.edu/projects/cookbooks/books/oldvirginia/oldv.html
[Do check the list of American Ladies who joined in this 1877 Cook Book..........History in the kitchen.]
Title: Housekeeping in Old Virginia/ Containing Contributions from Two Hundred and Fifty Ladies in Virginia and Her Sister States...
Author: Tyree, Marion Cabell
Publisher: Richmond, Va. : J. W. Randolph & English
[I have snipped out good information....so you will need to start at the top.........or I need to copy the entire book....granny]
Never let a servant take up ashes in a wooden vessel. Keep a sheet-iron pan or scuttle for the purpose. At night, always have the water buckets filled with water and also the kettles,
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setting the latter on the stove or range, in case of sickness or any emergency during the night. Have kindling wood at hand also, so that a fire may be quickly made, if needed.
Sometimes a discoloration is observable in iron kettles or other iron vessels. This may be avoided by filling them with hay before using them. Pour water over the hay, set the vessel on the fire and let it remain till the water boils. After this, scour in sand and ashes—then wash in hot soap-suds, after which process, there will be no danger of discoloration.
> HOUSEHOLD MEASURES.
Wheat Flour. 1 lb. is 1 quart.
Indian Meal. 1 lb. 2 oz. are 1 quart.
Butter, when soft, 1 lb. is 1 pint.
Loaf sugar, broken, 1 lb. is 1 quart.
White sugar, powdered, 1 lb. 1 oz. are 1 quart.
Best brown sugar, 1 lb. 2 oz. are 1 quart.
Ten eggs are 1 lb.
Flour. 8 quarts are 1 peck.
” 4 pecks are 1 bushel.
16 large tablespoonfuls are 1/2 pint.
8 large tablespoonfuls are 1 gill.
2 gills are 1/2 pint.
A common sized tumbler holds 1/2 pint.
A tablespoonful is 1/2 oz.
60 drops are equal to a teaspoonful.
4 teaspoonfuls are equal to 1 tablespoonful.
YEAST.
Boil one quart of Irish potatoes in three quarts of water. When done, take out the potatoes, one by one, on a fork, peel and mash them fine, in a tray, with a large iron spoon, leaving the boiling water on the stove during the process. Throw in this water a handful of hops, which must scald, not boil, as it turns the tea very dark to let the hops boil.
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Add to the mashed potatoes a heaping teacupful of powdered white sugar and half a teacupful of salt; then slowly stir in the strained hop tea, so that there will be no lumps. When milk-warm add a teacupful of yeast and pour into glass fruit jars, or large, clear glass bottles, to ferment, being careful not to close them tightly. Set in a warm place in winter, a cool one in summer. In six hours it will be ready for use, and at the end of that time the jar or bottle must be securely closed. Keep in a cold room in winter, and in the refrigerator in summer. This yeast will keep two weeks in winter and one week in summer. Bread made from it is always sweet.—Mrs. S. T.
IRISH POTATO YEAST.
1 quart of potatoes, boiled and mashed fine.
1 teaspoonful of salt.
1/2 teacup of sugar.
Put two cups of flour in a bowl, and pour over it three cups of strong hop-water, scalding hot, and stir it briskly.
Then put all the ingredients in a jar together, and when cool enough, add a cup of yeast, or leaven.
Set it by the fire to rise.
It will be ready for use in five or six hours.—Mrs. E.
Another Recipe for Yeast.
12 large potatoes, boiled and mashed fine.
1 teacup of brown sugar.
1 teacup of salt.
1 gallon of hop tea.
Mix the ingredients well, and when milk-warm, add a pint of yeast. Set it in a warm place to rise. Put one teacupful of this yeast, when risen, to two quarts of flour.—Mrs. Dr. S.
Yeast that Never Fails.
Boil twelve potatoes in four quarts of water till reduced to three quarts.
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Then take out and mash the potatoes, and throw into the water three handfuls of hops.
When the hops have boiled to a good tea, strain the water over the potatoes, a small quantity at a time, mixing them well together.
Add one teacup of brown sugar.
1 teacup of salt.
1 tablespoonful of ground ginger.
When milk-warm, add yeast of the same sort to make it rise.
Put it in bottles, or a jug, leaving it uncorked for a day.
Set it in a cool place.
Put two large tablespoonfuls of it to a quart of flour, and when making up, boil a potato and mix with it.
This yeast never sours, and is good as long as it lasts.—Mrs. A.F.
ALUM YEAST.
On one pint of flour pour enough boiling water to make a thick batter, stirring it until perfectly smooth, and then let it stand till milk-warm.
Then add a teaspoonful of powdered alum.
1 teaspoonful of salt.
1 tablespoonful of sugar.
Half a teacup of yeast.
After it ferments, add enough meal to make it a stiff dough.
Let it stand till it works, and then spread it in the shade to dry.
To a quart of flour put a tablespoonful of crumbs.—Mrs. P.
LEAVEN.
2 tablespoonfuls of flour.
1 tablespoonful of lard or butter.
2 tablespoonfuls of yeast.
2 eggs.
1 potato.
2 teaspoonfuls of sugar.
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Make the leaven soon after breakfast in winter, and at one o’clock P. M. in summer. Let it be of the consistency of batter. Put it in a small bucket, in a warm place, to rise till four o’clock P. M. This amount of leaven is sufficient for two quarts of flour. If for loaf bread, leave out the eggs and butter.—Mrs. M.
EXCELLENT BREAD FOR BREAKFAST.
1 quart of flour.
Lard the size of a walnut.
1 small Irish potato, boiled and mashed fine.
1 heaping teaspoonful of salt.
Half a teacup of good yeast, into which put a tablespoonful of white sugar.
Make up a soft dough with cold water in summer and milk-warm water in winter. This must be kneaded for thirty minutes, and then set to rise, in a cool place in summer, and a warm one in winter; must never be kept more than milk warm.
Two hours before breakfast, make the dough into the desired shapes, handling it lightly, without kneading it, first rubbing lard over the hands, and taking especial care to grease the bread on top. Then set it to rise again.
Thirty minutes are sufficient for baking it, unless it be in the form of a loaf or rolls, in which case, it must be baked fifteen minutes longer. Excellent muffins may be made by the above receipt, adding two eggs well beaten, so that from the same batch of dough both plain bread and muffins may be made.
Iron moulds are best for baking.
For those who prefer warm bread for dinner, it is a good plan to reserve a portion of the breakfast dough, setting it away in a cool place till two hours before dinner, then make into turnovers or twist, set it to rise and bake it for dinner, as for breakfast. Very nice on a cold day, and greatly preferable to warmed-over bread.—Mrs. S. T.
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RECIPE FOR FAMILY BREAD.
2 quarts of flour.
2 tablespoonfuls of lard or butter.
2 teaspoonfuls of salt.
Enough sponge for a two-quart loaf of bread.
Mix with one pint of sweet milk.
Make into rolls and bake with very little fire under the oven.—Mrs. A. C.
LOAF BREAD.
First make a batter of the following ingredients.
1 pint of flour.
1 teaspoonful of salt.
1 teaspoonful of sugar.
A cup of water.
A cup of good yeast.
Set this to rise and when risen work in two pints of flour, or, if the batter is not sufficient to work up this flour, add a little water.
Work it smoothly and set it to rise.
When risen, add a small piece of lard, work it well again, let it stand an hour and then bake it slowly.—Mrs. P. W.
OLD VIRGINIA LOAF BREAD.
Sponge for the same.
Boil one large Irish potato, until well done, then peel and mash it fine, adding a little cold water to soften it. Stir into it
1 teaspoonful of brown sugar.
1 tablespoonful of sweet lard.
Then add three tablespoonfuls of good hop yeast.
Mix the ingredients thoroughly, then put the sponge in a mug with a close-fitting top, and let it stand several hours to rise.
Sift into the tray three pints of the best family flour, to which
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add a teaspoonful of salt. Then pour in the sponge and add enough cold water to the flour to work it up into a rather stiff dough. Knead it till the dough is smooth, then let it stand all night to rise. Work it over in the morning, using just enough flour to keep it from sticking to the hands. Allow it one hour to rise before baking and one hour to bake in a moderate oven. Then it will be thoroughly done and well dried.
Use a little lard on the hands when making out the loaf, as it keeps the crust from being too hard.—Mrs. S.
Another Recipe for Loaf Bread.
Good flour is the first requisite, and next, good yeast and sufficient kneading.
For a loaf of ordinary size, use
2 lbs. of flour.
Lard the size of a hen’s egg.
A saltspoonful of salt.
2 gills of yeast.
Mix up these ingredients into a moderately stiff dough, using for the purpose, from three gills to a pint of water. Some flour being more adhesive than others, you have to learn by experience the exact amount of water required.
Knead the dough till perfectly smooth, then set it to rise, in a cool place, in summer, but in a warm place, free from draughts, in winter. In the latter season it is better to keep a blanket wrapped around it.
This amount of flour will rise to the top of a gallon and a half jar or bucket. If it is ready before time, stir it down and set it in a cooler place.
When you put it in the baking-pan (in which it will be in an inch of the top, if the pan be of a suitable size for the amount of flour) cover it well, or a hard crust will form from the effects of the atmosphere. Keep it a little warmer during the second rise than during the first. When ready for baking, set it in the oven and bake it for three-quarters of an hour with
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a moderate fire, evenly kept up. It will then come out with-out sticking, if the pans are well cared for.—Mrs. J. J. A.
LIGHT BREAD.
2 quarts of flour.
1 teaspoonful of sugar.
1 teaspoonful of salt.
Half a teacup of yeast.
One egg, well beaten.
1 pint of water.
Sift the flour and divide it into three parts. Mix one third in the batter, one third in the jar to rise in, and pour the other third over the batter. Let it stand two hours and then work it well, adding a small piece of lard before baking.—Mrs. Dr. S.
RECIPE FOR HOT ROLLS OR COLD LOAF BREAD.
Mix the following ingredients.
Four pints of flour.
1 pint of fresh milk.
2 eggs, well beaten.
1 large tablespoonful of melted lard.
1 large tablespoonful of hop yeast.
Set it to rise at eleven o’clock in the morning, for early tea. Make into rolls at five o’clock P. M., and bake as soon as risen. In cool weather, set before the fire, both before and after making it into rolls.—Mrs. S.
FRENCH ROLLS.
1 quart of flour.
1 teaspoonful of salt.
2 eggs.
1 large tablespoonful of lard.
2 tablespoonfuls of yeast.
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Work and knead it well at night, and in the morning work it well again, make it into rolls, put them in the oven to take a second rise, and when risen, bake them.—Mrs. Col. W.
Another Recipe for French Rolls.
3 pints of flour.
1 gill of yeast.
1 egg (beaten up).
1 tablespoonful of butter.
Mix up with milk and warm water and set to rise.—Mrs. Dr. E.
Another Recipe for French Rolls or Twist.
1 quart of lukewarm milk.
1 teaspoonful of salt.
1 teacup of yeast.
Enough flour to make a stiff batter.
When very light, add one beaten egg and two teaspoonfuls of butter, and knead in the flour till stiff enough to roll. Let it rise a second time, and, when very light, roll out, cut in strips and braid it. Bake thirty minutes, on buttered tins.—Mrs. S.
VELVET ROLLS.
Three pints of flour.
Two eggs.
One teacup of sweet milk.
One teacup of yeast.
1 tablespoonful of lard, and the same of butter.
Mix well and beat the dough till it blisters.
Let it rise, work in a small quantity of flour, beat as before and make into rolls. After the second rising, bake quickly.—Mrs. Dr. S.
[GAP IN TEXT. Type: . Extent: Two Pages]
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with warm water in winter, and cold in summer. Knead half an hour. When it has risen light, handle lightly, put into a cake-mould and bake without a second kneading.—Mrs. S. T.
Another Recipe for Sally-Lunn.
1 quart of flour.
1 tablespoonful of yeast.
4 eggs well beaten.
2 oz. of butter or lard.
1 pint of milk.
Set it to rise in the pan in which it is to be baked.—Mrs. A. C.
Another Recipe for Sally-Lunn.
3 pints of flour.
1 tablespoonful of butter and the same of lard.
3 eggs.
1 light teacup of yeast.
2 large tablespoonfuls of sugar.
Use as much milk in mixing as will make a soft dough. Work this well, as it gets only one working. Then grease it, put it in a greased pan, and set it in a warm place to rise. Bake about an hour.—Mrs. Dr. T.
Recipe for the Same.
1 quart of flour.
3 tablespoonfuls of yeast.
3 eggs.
1 saltspoonful of salt.
Butter the size of an egg.
Make up with new milk into a tolerably stiff batter. Set it to rise and when risen pour into a mould and set to rise again, as light bread. Bake quickly.—Mrs. L.
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QUICK SALLY-LUNN.
1 quart of flour.
Half cup of butter.
2 eggs.
2 cups of milk.
Two teaspoonfuls of cream of tartar.
1 teaspoonful of soda.
2 tablespoonfuls of sugar.
1 saltspoonful of salt.
Bake fifteen minutes.—Mrs. Dr. S.
MUFFINS.
1 quart of flour.
6 eggs, beaten very light.
2 tablespoonfuls of butter.
2 tablespoonfuls of yeast.
—Mrs. Dr. E.
SWEET SPRING MUFFINS.
Sift three good pints of flour. Beat well six eggs, leaving out one and a half of the whites. Then beat into them as much flour as they will take in; then add milk and flour alternately (beating all the while) till all the flour is used. Add five tablespoonfuls of yeast, and when this batter is well beaten, stir into it two ounces of melted butter, cooled but liquid. The batter must be as stiff as can be beaten with an iron spoon. Bake in a hot oven.—Mrs. L.
Salt Sulphur Muffins.
Work together, about twelve o’clock in the day, one pint of yeast, half a pint of water, six eggs, one pound of butter and enough flour to make a dough just stiff enough not to stick to the fingers. After the dough is risen, make it out in biscuit and allow half an hour or more for them to rise before baking.— rend=”italic”>Mrs. L.
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SUPERIOR MUFFINS.
1 quart of flour.
1 teaspoonful of salt.
1 tablespoonful of white sugar.
Rub in one heaping tablespoonful of butter and lard mixed, and one tablespoonful of Irish potato, mashed free from lumps.
Pour in three well beaten eggs and a half teacup of yeast. Make into a soft dough with warm water in winter and cold in summer. Knead well for half an hour. Set to rise where it will be milk-warm, in winter, and cool in summer. If wanted for an eight o’clock winter breakfast, make up at eight o’clock the night before. At six o’clock in the morning, make out into round balls (without kneading again), and drop into snow-ball moulds that have been well greased. Take care also to grease the hands and pass them over the tops of the muffins. Set them in a warm place for two hours and then bake.
These are the best muffins I ever ate.—Mrs. S. T.
PARKER HOUSE MUFFINS.
Boil one quart of milk. When nearly cool stir in one quart sifted flour, one teaspoonful salt, one half cup of yeast. Then stir in three well beaten eggs. Let it rise in a warm place in winter and a cool one in summer, eight or ten hours. When risen light, stir in one tablespoonful melted butter and bake in iron muffin moulds.—Mrs. W. H. M.
MUFFINS.
1 quart of flour.
1 pint milk.
3 eggs.
1 heaping tablespoonful lard.
1 “ “ butter.
1/2 cup yeast.
1 teaspoonful sugar.
Mix and beat till perfectly light.—Mrs. W. S.
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Another Recipe for Muffins.
One quart of milk, one dozen eggs, one pound of butter. Beat the butter and yolks together. Beat the whites to a stiff froth. Make the batter the consistency of pound cake, and bake in snow-ball cups as soon as made.—Mrs. C. W. B.
MUFFIN BREAD.
3 pints of flour.
4 eggs.
1 pint of milk.
1 large tablespoonful of butter.
1 gill of yeast.
A little salt.
Make up at night. This makes two loaves.—Mrs. A. F.
SODA MUFFINS.
1 quart of flour.
2 eggs.
3 teaspoonfuls of cream of tartar.
1 teaspoonful of soda.
Add enough buttermilk to make a stiff batter, and bake immediately.
WHITE EGG MUFFINS.
1 pint of flour.
Whites of 8 eggs, beaten to a stiff froth.
Add enough milk to make it into a thin batter. Put in a little salt. Very nice.—Mrs. C. C. McP.
CREAM MUFFINS.
Beat the whites and yolks of four eggs separately. When well beaten, mix them and add to them a half pint of cream, a lump of melted butter half the size of an egg. Then mix in
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slowly one pint of flour and bake it quickly, in small tins, with out any further beating. A delicious breakfast bread.—Mrs. McG., Ala.
Another good post for writers