Sorry about the terror posts, almost sorry, as there are a couple in the last post that go with this thread, poison food and poor planning at hospitals....
Guess it is true, I cannot keep two threads separate, as I have also poste from her on the other thread.
[Are we ready for this?]
Myanmar Cyclone Death Toll Exceeds 22,000
The death toll from the cyclone that hammered Myanmar is above 22,000,
state
radio reports.
MORE DETAILS: http://www.10News.com/tu/5xC4Y3bA1.html
http://www.garden.org/celebratingtheseasons/?page=birds-butterflies
Attracting Winged Beauties Into Your Garden
Part of the beauty of an organic garden is watching birds, butterflies, dragonflies, and bees foraging among the flowers — dipping in for a drink of sweet nectar, loading up with golden pollen, and plucking at tender seeds and berries. But growing organically isn’t the only way to ensure visits from these winged beauties. Growing the right plants and flowers helps attract them.
Get “hummers” to hover in your yard. If you want to witness magic, attract hummingbirds. Creating a hummer haven is easy — think red and tubular! Hummers will flock to clematis (Clematis spp.), trumpet honeysuckle (Lonicera sempervirens), cypress vine (Ipomoea quamoclit), and their favorite plant, trumpet vine (Campsis radicans). Also consider red-flowered lobelia, salvia, fuchsias, morning glories, mallow, penstemons, and bee balm.
Invite them in with sugar water. Make your own sugar water for hummingbird feeders. The ratio is four parts water to one part table sugar. Bring water to a boil, then add sugar and stir until it dissolves completely. Allow the mixture to cool to room temperature before filling your feeder. Change the nectar once a week when temperatures are below 80 degrees F. On warmer days change it every three days so the nectar doesn’t ferment and spoil. Unused nectar will store for two weeks in refrigerator. Clean your feeder monthly with a solution of 1/4 cup of bleach mixed with 1 gallon of water. Soak the feeder for an hour in the bleach solution and scrub with a bottlebrush. Rinse well and refill with nectar.
Butterflies love cosmos.
Grow It and They Will Come!
Songbirds:
Attract songbirds with a combination of shrubs, flowers, and trees that will provide seeds and fruits all season.
Trees provide food and cover from predators.
Flowering dogwood (Cornus florida)
White cedar (Thuja occidentalis)
Red cedar (Juniperus virginiana)
American mountain ash (Sorbus americana)
Crabapple (Malus varieties)
Flowers provide fruit and seed.
Bee balm (Monarda spp.)
Penstemon (Penstemon spp.)
Goldenrod (Solidago hybrids)
Sunflower (Helianthus annuus)
Cosmos (Cosmos spp.)
Tickseed (Coreopsis spp.)
Aster (Aster spp.)
Shrubs and vines provide food and cover.
Virginia creeper (Parthenocissus quinquefolia)
Blueberry (Vaccinium spp.)
Japanese yew (Vaccinium spp.)
Cotoneaster (Podocarpus macrophylla)
Common juniper (Juniperus spp.)
Swallowtail butterfly on red-flowered sage.
Butterflies:
Bring in butterflies with nectar-rich flowers.
Butterfly bush (Buddleia spp. Note that these shrubs can be invasive in some parts of the country.)
Yarrow (Achillea spp.)
Sweet pea (Lathyrus odoratus)
Violets (Viola spp.)
Bee balm (Monarda spp.)
Lilac (Syringa spp.)
English lavender (Lavandula spp.)
Passion flower (Passiflora spp.)
Dill (Anethum graveolens)
Swamp milkweed (Asclepias spp.)
Sunflower (Helianthus annuus)
Lupine (Lupinus spp.)
Aster (Aster spp.)
I wonder why I don’t know that already, genetic diversity
Posted by: “SJC”
Along those lines, here’s something I learned this spring. I live not
too far from where FEDCO is and in the spring their access person
(forget her title, maybe “seed procurement” or something like that),
Nikos, comes to talk to our local organic gardening group. This year I
asked why, after I’d been saving seed from the same peas for many years
(20+), I suddenly had a nearly total crop failure, in a year when
weather was amenable and there were no discernible soil, pest, or
disease issues: they just didn’t “do” right. Also had the same
problem
with my cattle beans a few years back.
She said when saving seed, one should choose seed from a minimum of at
least 100 plants to provide enough genetic diversity for long term
usage
of seeds from the progeny. I’d never really thought about it, didn’t
really realize that taking seed from say, the best 30/40 plants (or in
the case of squash and some others, maybe only 6, or 12, or whatever)
wasn’t enough, but she said no, not a good idea. They (FEDCO) require
growers to grow/use thousands rather than a home gardeners’ hundred or
so.
So it seems like when available, we’d be better off to buy new seed for
each variety every once few years, to mix with ours, and that way
increase our available genetic pool for each of our seeds. Of course,
with heirlooms......she suggested a dozen or so folks all growing the
same variety to pool their seeds and each take a share, which would be
a
solution for those with other gardener friends/correspondents...
Anyway, interesting to contemplate.
Susan Jane, in Maine, where the sun is out and the snow is almost gone;
they are expecting ice-out on Moosehead Lake today, so soon we’ll be in
the garden.
http://digital.lib.msu.edu/projects/cookbooks/books/frugalhousewifechild/frch.html
[This applies to today, little has changed....granny]
Title: The Frugal Housewife.
Author: Child, Lydia Maria Francis
Publisher: Boston: Carter and Hendee. Published 1830
A fat kitchen maketh a lean will.—FRANKLIN.
‘Economy is a poor man’s revenue; extravagance a rich man’s ruin.’
INTRODUCTORY CHAPTER.
THE true economy of housekeeping is simply the art of gathering up all the fragments, so that nothing be lost. I mean fragments, of time, as well as materials. Nothing should be thrown away so long as it is possible to make any use of it, however trifling that use may be; and whatever be the size of a family, every member should be employed either in earning, or saving money.
‘Time is money.’ For this reason, cheap as stockings are, it is good economy to knit them. Cotton and woollen yarn are both cheap; hose that are knit wear twice as long as woven ones; and they can be done at odd minutes of time, which would not be otherwise employed! Where there are children, or aged people, it is sufficient to recommend knitting that it is an employment.
In this point of view, patchwork is good economy. It is indeed a foolish waste of time to tear cloth into bits for the sake of arranging it anew in fantastic figures; but a large family may be kept out of idleness, and a few shillings saved by thus using scraps of gowns, curtains, &c.
In the country, where grain is raised, it is a good plan to teach children to prepare and braid straw for their own bonnets, and their brothers’ hats.
Where turkeys and geese are kept, handsome feather fans may as well be made by the younger
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members of a family, as to be bought. The earlier children are taught to turn their faculties to some account, the better for them and for their parents.
In this country, we are apt to let children romp away their existence, till they get to be thirteen, or fourteen. This is not well.—It is not well for the purses and patience of parents; and it has a still worse effect on the morals and habits of the children. Begin early is the great maxim for everything in education. A child of six years old can be made useful; and should be taught to consider every day lost in which some little thing has not been done to assist others.
Children can very early be taught to take all the care of their own clothes.
They can knit garters, suspenders, and stockings; they can make patchwork and braid straw; they can make mats for the table, and mats for the floor; they can weed the garden, and pick cranberries from the meadow, to be carried to market.
Provided brothers and sisters go together, and are not allowed to go with bad children, it is a great deal better for the boys and girls on a farm to be picking blackberries at six cents a quart, than to be wearing out their clothes in useless play. They enjoy themselves just as well; and they are earning something to buy clothes, at the same time they are tearing them.
It is wise to keep an exact account of all you expend—even of a paper of pins. This answers two purposes; it makes you more careful in spending money; and it enables your husband to judge precisely whether his family live within his income. No false pride, or foolish ambition to appear as well as others, should ever induce a person to live one cent beyond the income of which he is certain. If you have two dollars a day, let nothing but sickness induce you to spend more than nine shillings; if you
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have one dollar a day, do not spend but seventyfive cents; if you have half a dollar a day, be satisfied to spend forty cents.
To associate with influential and genteel people with an appearance of equality, unquestionably has its advantages; particularly where there is a family of sons and daughters just coming upon the theatre of life; but like all other external advantages, these have their proper price, and may be bought too dearly. They who never reserve a cent of their income, with which to meet any unforeseen calamity, ‘pay too dear for their whistle,’ whatever temporary benefits they may derive from society. Self-denial, in proportion to the narrowness of your income, will eventually be the happiest and most respectable course for you and yours. If you are prosperous, perseverance and industry will not fail to place you in such a situation as your ambition covets; and if you are not prosperous, it will be well for your children that they have not been educated to higher hopes than they will ever realize.
If you are about to furnish a house, do not spend all your money, be it much, or little. Do not let the beauty of this thing, and the cheapness of that, tempt you to buy unnecessary articles. Doctor Franklin’s maxim was a wise one, ‘nothing is cheap that we do not want.’ Buy merely enough to get along with, at first. It is only by experience that you can tell what will be the wants of your family. If you spend all your money, you will find you have purchased many things you do not want, and have no means left to get many things, which you do want. If you have enough, and more than enough, to get everything suitable to your situation, do not think you must spend it all, merely because you happen to have it. Begin humbly. As riches increase, it is easy and pleasant to increase in hospitality and splendour; but it is always painful and inconvenient to decrease.
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After all, these things are viewed in their proper light by the truly judicious and respectable. Neatness, tastefulness, and good sense, may be shown in the management of a small household, and the arrangement of a little furniture, as well as upon a larger scale; and these qualities are always praised, and always treated with respect and attention. The consideration which many purchase by living beyond their income, and of course living upon others, is not worth the trouble it costs. The glare there is about this false and wicked parade is deceptive; it does not in fact procure a man valuable friends, or extensive influence. More than that, it is wrong—morally wrong, so far as the individual is concerned; and injurious beyond calculation to the interests of our country. To what are the increasing beggary, and discouraged exertions of the present period owing? A multitude of causes have no doubt tended to increase the evil; but the root of the whole matter is the extravagance of all classes of people! We never shall be prosperous, till we make pride and vanity yield to the dictates of honesty and prudence! We never shall be free from embarrassment, until we cease to be ashamed of industry and economy! Let women do their share towards reformation—Let their fathers and husbands see them happy without finery; and if their husbands and fathers have (as is often the case) a foolish pride in seeing them decorated, let them gently and gradually check this feeling, by showing that they have better and surer means of commanding respect—Let them prove by the exertion of ingenuity and economy, that neatness, good taste, and gentility, are attainable without great expense.
The writer has no apology to offer for this cheap little book, of economical hints, except her deep conviction that such a book is needed. In this case, renown is out of the question; and ridicule is a matter of indifference.
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The information conveyed is of a common kind; but it is such as the majority of young housekeepers do not possess, and such as they cannot obtain from cookery books. Books of this kind have usually been written for the wealthy: I have written for the poor! I have said nothing about rich cooking; those who can afford to be epicures will find the best of information in the ‘Seventyfive Receipts.’ I have attempted to teach how money can be saved, not how it can be enjoyed. If any persons think some of the maxims too rigidly economical,—let them inquire how the largest fortunes among us have been made. They will find thousands and millions have been accumulated, by a scrupulous attention to sums ‘infinitely more minute than sixty cents.’
In early childhood, you lay the foundation of poverty or riches, in the habits you give your children.—Teach them to save everything,—not for their own use, for that would make them selfish—but for some use. Teach them to share everything with their playmates; but never allow them to destroy anything.
I once visited a family where the most exact economy was observed; yet nothing was mean, or uncomfortable. It is the character of true economy to be as comfortable and genteel with a little, as others can be with much. In this family, when the father brought home a package, the older children would, of their own accord, put away the paper and twine neatly, instead of throwing them in the fire, or tearing them to pieces. If the little ones wanted a piece of twine to play scratch-cradle, or spin a top, there it was, in readiness; and when they threw it upon the floor, the older children had no need to be told to put it again in its place.
The other day, I heard a mechanic say, ‘I have a wife and two little children; we live in a very small house; but, to save my life, I cannot spend less than twelve hundred a year.’ Another replied, ‘You
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are not economical; I spend but eight hundred.’ I thought to myself,—’Neither of you pick up your twine and paper.’ A third one, who was present, was silent; but after they were gone, he said, ‘I keep house, and comfortably too, with a wife and children, for six hundred a year; but I suppose they would have thought me mean, if I had told them so.’ I did not think him mean; it merely occurred to me that his wife and children were in the habit of picking up paper and twine.
Economy is generally despised as a low virtue, tending to make people ungenerous and selfish. This is true of avarice; but it is not so of economy. The man who is economical, is laying up for himself the permanent power of being useful and generous.—He who thoughtlessly gives away ten dollars, when he owes a hundred more than he can pay, deserves no praise,—he obeys a sudden impulse, more like instinct than reason: it would be real charity to check this feeling; because the good he does may be doubtful, while the injury he does his family and creditors is certain. True economy is a careful treasurer in the service of benevolence; and where they are united, respectability, prosperity, and peace will follow.
ODD SCRAPS FOR THE ECONOMICAL.
IF you would avoid waste in your family, attend to the following rules, and do not despise them because they appear so unimportant: ‘many a little makes a mickle.’
Look frequently to the pails, to see that nothing is thrown to the pigs, which should have been in the grease-pot.
Look to the grease-pot, and see that nothing is there which might have served to nourish your own family, or a poorer one.
See that the beef and pork are always under brine; and that the brine is sweet and clean.
Count towels, sheets, spoons, &c., occasionally; that those who use them may not become careless.
See that the vegetables are neither sprouting, nor decaying; if they are so, remove them to a drier place and spread them.
Examine preserves, to see that they are not contracting mould; and your pickles, to see that they are not growing soft and tasteless.
As far as it is possible, have bits of bread eaten up before they become hard. Spread those that are not eaten, and let them dry to be pounded for puddings, or soaked for brewis. Brewis is made of crusts, and dry pieces of bread, soaked a good while in hot milk, mashed up, and salted and buttered like toast. Above all, do not let them accumulate in such quantities that they cannot be used. With proper care, there is no need of losing a particle of bread, even in the hottest weather.
Attend to all the mending in the house, once a
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week, if possible. Never put out sewing. If it be impossible to do it in your own family, hire some one into the house, and work with them.
Make your own bread and cake. Some people think it is just as cheap to buy of the baker and confectioner; but it is not half as cheap. True, it is more convenient; and therefore the rich are justifiable in employing them; but those who are under the necessity of being economical, should make convenience a secondary object. In the first place, confectioners make their cake richer than people of moderate income can afford to make it; in the next place, your domestic, or yourself, may just as well employ your own time, as to pay them for theirs.
When ivory-handled knives turn yellow, rub them with nice sand paper, or emery; it will take off the spots and restore their whiteness.
When a carpet is faded, I have been told that it may be restored, in a great measure, (provided there be no grease in it) by being dipped into strong salt and water. I never tried this; but I know that
silk pocket-handkerchiefs, and deep blue factory cotton, will not fade, if dipped in salt and water, while new.
An ox’s gall will set any color,—silk, cotton, or woollen. I have seen the colors of calico, which faded at one washing, fixed by it. Where one lives near a slaughter-house, it is worth while to buy cheap fading goods and set them in this way. The gall can be bought for a few cents. Get out all the liquid and cork it up in a large phial. One large spoonful of this in a gallon of warm water is sufficient.
This is likewise excellent for taking out spots from bombazine, bombazet, &c. After being washed in this, they look about as well as when new. It must be thoroughly stirred into the water, and not put upon the cloth—It is used without soap. After being washed in this, cloth which you want to clean should be washed in warm suds, without using soap.
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Tortoise shell and horn combs last much longer for having oil rubbed into them once in a while.
Indian-meal and rye-meal are in danger of fermenting in summer; particularly Indian. They should be kept in a cool place, and stirred open to the air, once in a while. A large stone put in the middle of a barrel of meal is a good thing to keep it cool.
The covering of oil-flasks sewed together with strong thread, and lined and bound neatly, makes useful table-mats.
A warming-pan full of coals, or a shovel of coals, held over varnished furniture, will take out white spots. Care should be taken, not to hold the coals near enough to scorch; and the place should be rubbed with flannel while warm.
Spots in furniture may usually be cleansed by rubbing them quick and hard, with a flannel wet with the same thing which took out the color; if rum, wet the cloth with rum, &c.
The very best restorative, for defaced varnished furniture, is rotten-stone pulverized, and rubbed on with linseed oil.
Sal-volatile, or hartshorn, will restore colors taken out by acid. It may be dropped upon any garment without doing harm.
Spirits of turpentine is good to take grease spots out of woollen clothes; to take spots of paint, &c., from mahogany furniture; and to cleanse white kid gloves.
Cockroaches, and all vermin, have an aversion to spirits of turpentine.
An ounce of quicksilver, beat up with the white of two eggs, and put on with a feather, is the cleanest and surest bed-bug poison. What is left should be thrown away: it is dangerous to have it about the house.
If the vermin are in your walls, fill up the cracks with verdigris-green paint.
Lamps will have a less disagreeable smell, if you dip your wick-yarn in strong hot vinegar, and dry it.
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Those who make candles will find it a great improvement to steep the wicks in lime-water and salt-petre, and dry them. The flame is clearer, and the tallow will not ‘run.’
Brittania ware should be first rubbed gently with a woollen cloth and sweet oil; then washed in warm suds, and rubbed with soft leather and whiting. Thus treated, it will retain its beauty to the last.
Eggs will keep almost any length of time in lime-water properly prepared. One pint of coarse salt, and one pint of unslacked lime to a pailful of water. If there be too much lime it will eat the shells from the eggs; and if there be a single egg cracked, it will spoil the whole. They should be covered with lime water, and kept in a cold place. The yolk becomes slightly red; but I have seen eggs, thus kept, perfectly sweet and fresh at the end of three years. The cheapest time to lay down eggs, is early in spring and the middle and last of September. It is bad economy to buy eggs by the dozen, as you want them.
New iron should be very gradually heated at first. After it has become inured to the heat it is not as likely to crack.
It is a good plan to put new earthen ware into cold water, and let it heat gradually, until it boils,—then cool again. Brown earthen ware in particular, may be toughened in this way. A handful of rye, or wheat brand, thrown in while it is boiling, will preserve the glazing, so that it will not be destroyed by acid or salt.
Clean a brass kettle, before using it for cooking, with salt and vinegar.
Skim milk and water, with a bit of glue in it, heated scalding hot, is excellent to restore old, rusty, black Italian crape. If clapped and pulled dry, like nice muslin, it will look as well, or better, than when new.
Wash-leather gloves should be washed in clean suds, scarcely warm.
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The oftener carpets are shaken, the longer they wear; the dirt that collects under them, grinds out the threads.
Do not have carpets swept any oftener than is absolutely necessary. After dinner, sweep the crumbs into a dusting pan with your hearth-brush; and if you have been sewing, pick up the shreds by hand. A carpet can be kept very neat in this way; and a broom wears it very much.
Buy your woollen yarn in quantities from some one in the country, whom you can trust. The thread-stores make profits, upon it, of course.
It is not well to clean brass andirons, handles, &c. with vinegar. It makes them very clean at first; but they soon spot and tarnish. Rotten-stone and oil are proper materials for cleaning brasses. If wiped every morning with flannel and N. England rum, they will not need to be cleaned half as often.
If you happen to live in a house which has marble fire-places, never wash them with suds; this destroys the polish, in time. They should be dusted; the spots taken off with a nice oiled cloth, and then rubbed dry with a soft rag.
Feathers should be very thoroughly dried before they are used. For this reason they should not be packed away in bags, when they are first plucked.—They should be laid lightly in a basket, or something of that kind, and stirred up often. The garret is the best place to dry them; because they will there be kept free from dirt and moisture; and will be in no danger of being blown away. It is well to put the parcels, which you may have from time to time, into the oven, after you have removed your bread, and let them stand a day.
If feather-beds smell badly, or become heavy, from want of proper preservation of the feathers, or from old age, empty them and wash the feathers thoroughly
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in a tub of suds; spread them in your garret to dry, and they will be as light and as good as new.
New England rum constantly used to wash the hair, keeps it very clean, and free from disease; and promotes its growth a great deal more than Macassar oil.
Brandy is very strengthening to the roots of the hair; but it has a hot, drying tendency, which N. E. rum has not.
If you wish to preserve fine teeth, always clean them thoroughly, after you have eaten your last meal at night.
Rags should never be thrown away because they are dirty. Mop-rags, lamp-rags, &c. should be washed, dried, and put in the rag-bag. There is no need of expending soap upon them: boil them out in dirty suds, after you have done washing.
Linen rags should be carefully saved; for they are extremely useful in sickness. If they have become dirty and worn by cleaning silver, &c. wash them and scape them into lint.
After old coats, pantaloons, &c. have been cut up for boys, and are no longer capable of being converted into garments, cut them into strips, and employ the leisure moments of children, or domestics, in sewing and braiding them for door-mats.
If you are troubled to get soft water for washing, fill a tub or barrel, half full of ashes, and fill it up with water, so that you may have lye whenever you want it. A gallon of strong lye put into a great kettle of hard water will make it as soft as rain water.
Some people use pearlash, or potash; but this costs something, and is very apt to injure the texture of the cloth.
If you have a strip of land, do not throw away suds. Both ashes and suds are good manure for bushes and young plants.
When a white Navarino bonnet becomes soiled, rip it in pieces, and wash it with a sponge and soft
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water. While it is yet damp, wash it two or three times with a clean sponge dipped into a strong saffron tea, nicely strained. Repeat this till the bonnet is as dark a straw color as you wish. Press it on the wrong side with a warm iron, and it will look like a new Leghorn.
About the last of May, or the first of June, the little millers which lay moth-eggs begin to appear.—Therefore brush all your woollens, and pack them away in a dark place, covered with linen. Pepper, red-cedar chips, tobacco,—indeed, almost any strong spicy smell is good to keep moths out of your chests and drawers. But nothing is so good as camphor. Sprinkle your woollens with camphorated spirit, and scatter pieces of camphor-gum among them and you will never be troubled with moths.
Some people buy camphor-wood for trunks, for this purpose; but they are very expensive, and the gum answers just as well.
The first young leaves of the common currant-bush, gathered as soon as they put out, and dried on tin, can hardly be distinguished from green tea.
Cream of Tartar, rubbed upon soiled white kid gloves, cleanses them very much.
Bottles that have been used for rose-water, should be used for nothing else; if scalded ever so much, they will kill the spirit of what is put in them.
If you have a greater quantity of cheeses in the house than is likely to be soon used, cover them carefully with paper, fastened on with flour paste, so as to exclude the air. In this way they may be kept free from insects for years. They should be kept in a dry, cool place.
Pulverized alum possesses the property of purifying water. A large spoonful stirred into a hogshead of water will so purify it, that in a few hours the dirt will all sink to the bottom, and it will be as fresh and clear as spring water. Four gallons may be purified by a tea-spoonful.
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Save vials and bottles. Apothecaries and grocers will give something for them. If the bottles are of good thick glass, they will always be useful for bottling cider, or beer; but if they are thin French glass, like claret bottles, they will not answer.
Woollens should be washed in very hot suds, and not rinsed. Lukewarm water shrinks them.
On the contrary, silk, or anything that has silk in it, should be washed in water almost cold. Hot water turns it yellow. It may be washed in suds made of nice white soap; but no soap should be put upon it.
Likewise avoid the use of hot irons in smoothing silk. Either rub the articles dry with a soft cloth, or put them between two towels, and press them with weights.
Do not let knives be dropped into hot dish-water. It is a good plan to have a large tin pot to wash them in, just high enough to wash the blades, without wetting the handles. Keep your castors covered with blotting paper and green flannel. Keep your salt-spoons out of the salt, and clean them often.
Do not wrap knives and forks in woollens. Wrap them in good, strong paper. Steel is injured by lying in woollens.
If it be practicable, get a friend in the country to procure you a quantity of lard, butter, and eggs, at the time they are cheapest, to be put down for winter use. You will be likely to get them cheaper and better than in the City market; but by all means put down your winter’s stock. Lard requires no other care than to be kept in a dry, cool place. Butter is sweetest in September and June; because food is then plenty, and not rendered bitter by frost. Pack your butter in a clean, scalded firkin, cover it with strong brine, and spread a cloth all over the top, and it will keep good until the Jews get into Grand Isle. If you happen to have a bit of salt-petre dissolve it with the brine. Dairy-women say that butter
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comes more easily, and has a peculiar hardness and sweetness, if the cream is scalded and strained before it is used. The cream should stand down cellar over night, after being scalded, that it may get perfectly cold.
Suet and lard keep better in tin than in earthen.
Suet keeps good all the year round, if chopped and packed down in a stone-jar, covered with molasses.
Pick suet free from veins and skin, melt it in water before a moderate fire, let it cool till it forms into a hard cake, then wipe it dry, and put it in clean paper in linen bags.
Preserve the backs of old letters to write upon. If you have children who are learning to write, buy coarse white paper by the quantity, and keep it locked up, ready to be made into writing books. It does not cost half as much as it does to buy them at the Stationer’s.
Do not let coffee and tea stand in tin. Scald your wooden ware often; and keep your tin ware dry.
When mattresses get hard and bunchy, rip them, take the hair out, pull it thoroughly by hand, let it lie a day or two, to air, wash the tick, lay it in as light and even as possible, and catch it down, as before. Thus prepared, they will be as good as new.
It is poor economy to buy vinegar, by the gallon. Buy a barrel, or half barrel of really strong vinegar, when you begin house-keeping. As you use it, fill the barrel with old cider, sour beer, or wine-settlings, &c. left in pitchers, decanters, or tumblers, weak tea is likewise said to be good: nothing is hurtful, which has a tolerable portion of spirit, or acidity. Care must be taken not to add these things in too large quantities, or too often: if the vinegar once gets weak, it is difficult to restore it. If possible, it is well to keep such slops as I have mentioned in a different
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keg, and draw them off once in three or four weeks, in such a quantity as you think the vinegar will bear. If by any carelessness you do weaken it, a few white beans dropped in, or white paper dipped in molasses, is said to be useful.
If beer grows sour it may be used to advantage for pancakes and fritters. If very sour indeed, put a pint of molasses and water to it, and two or three days after put a half pint of vinegar; and in ten days it will be first rate vinegar.
Barley-straw is the best for beds; dry corn husks slit into shreds are far better than straw.
Straw beds are much better for being boxed at the sides, in the same manner upholsterers prepare ticks for feathers.
Brass andirons should be cleaned, done up in papers, and put in a dry place, during the summer season.
If you have a large family, it is well to keep white rags separate from colored ones, and cotton separate from woollen; they bring a higher price. Paper brings a cent a pound, and if you have plenty of room, it is well to save it. ‘A penny saved is a penny got.’
Always have plenty of dish water, and have it hot. There is no need of asking the character of a domestic, if you have ever seen her wash dishes in a little greasy water.
When molasses is used in cooking, it is a prodigious improvement to boil and skim it, before you use it. It takes out the unpleasant raw taste, and makes it almost as good as sugar. Where molasses is used much for cooking, it is well to prepare one or two gallons in this way at a time.
[PLEASE NOTE THAT SOME OF THE CHEMICALS ABOVE ARE NOT SAFE TO USE....LOT OF DIFFERENCE IN 1830 AND 2008...GRANNY]
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.
http://digital.lib.msu.edu/projects/cookbooks/books/oldvirginia/oldv.html
FONDÉE.
2 ounces butter.
4 ounces bread crumbs.
8 ounces cheese.
1 cup sweet milk.
3 eggs.
Cut the butter and cheese into small pieces and place them in a large bowl with the bread; on this pour scalding milk, after which add the yolks well beaten, also a little salt. Mix well together, cover and place on the back of the range, stirring occasionally, till all is dissolved; when add the whites beaten to a stiff froth. Place in a buttered pie-plate and bake in a quick oven for twenty minutes. Serve as soon as taken from the stove. Mustard is considered by some an improvement.—Mrs. H. H. S.
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WELSH RAREBIT.
Cut up cheese fine and place in a saucepan with a little butter, add one or two spoonfuls beer, and boil till the cheese is well dissolved. Cut a slice of bread, pour on the cheese; season with pepper, salt, and catsup.—Mrs. S.
RICE AND EGG PÂTÉS.
Mix cold rice with well-beaten eggs, season with pepper, and salt.
Then cook like scrambled egg; don’t let the rice burn.
TONGUE AND PRUNES.
Get a fresh beef tongue, parboil and skin it. Add one pound prunes, one pound raisins, one-quarter pound sugar, spices to the taste.
Let it stew until perfectly well cooked.
When nearly done, add one lemon.—Miss M. B. B.
TO STEW DRIED APPLES, PEACHES, QUINCES, OR PEARS.
Take three pounds of dried fruit; wash it in lukewarm water, through three or four waters, rubbing it hard. Pour on this five quarts boiling water; boil at least three hours. Just before taking from the fire, add two teacups nice brown sugar. Do not stir, except occasionally, to prevent sticking to the bottom. Try to cook the pieces of fruit separate, except the apples, which run through a colander and season with nutmeg. The other fruits need no seasoning.—Mrs. S. T.
FRIED APPLES.
Slice apples without peeling; cut and fry some thin slices of breakfast bacon until thoroughly done; remove the slices from the vessel, adding water to the gravy left. Put in apples and fry until done, sweetening to taste.—Mrs. G. B.
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SPICED APPLES.
8 pounds apples pared.
4 pounds sugar.
1 quart vinegar.
1 ounce stick cinnamon.
1/2 ounce cloves.
Boil the sugar, vinegar, and spices together; put in the apples when boiling, and let them remain until tender; then take them out and put them in a jar; boil the syrup down, and pour over them.
STEWED PRUNES.
Immediately after breakfast, wash two pounds prunes in several waters, rubbing them in the hands.
Put in a preserving kettle with one gallon boiling water. Simmer three or four hours. Add two teacups light brown sugar and boil till the syrup is thick. Keep closely covered and do not stir, so each prune may be stewed whole. Put in a shallow bowl and set to cool. This amount will make two dishes.
Excellent side dish for winter or spring.—Mrs. S. T.
> EGGS.
Properly cooked, eggs are very wholesome and nutritious diet. Always be certain, however, that they are fresh, before attempting to make a dish of them. Some persons use Krepp’s family egg tester, to ascertain if an egg is sound. Full directions, as to the mode of using it, accompany the egg tester; so it is unnecessary to give them here. A simple mode of testing the sound-ness of an egg, is to put it in water; and if fresh it will sink to the bottom.
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BOILED EGGS.
Let the water be boiling when you put the eggs in it, and let the eggs boil three minutes after putting them in.—Mrs. S. T.
SOFT-BOILED EGGS.
Put the eggs in a large tin cup or any tin vessel convenient. Pour boiling water over them, and let them remain near the fire, five minutes. Do not let them boil. Eggs cooked thus are slightly jellied throughout. They can be kept hot without becoming hard.—Mrs. S. T.
SCRAMBLED EGGS.
Beat four eggs very light. Add a teacup milk, thickened with a teaspoonful flour. Have the pan very hot, put in a tablespoonful butter, pour in the eggs, and scramble quickly.—Mrs. E.
Scrambled Eggs.
Wash the pan with hot water and soap. Wipe dry. Grease with a little lard. Break into this the eggs, adding a lump of butter and a little salt. Stir till done.—Mrs. B.
EGGS FOR BREAKFAST.
Heat in the oven a common white dish, large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a small piece of butter, break the eggs, one at a time, carefully in a saucer, and slip them in the hot dish. Sprinkle over them pepper and salt, and let them cook four or five minutes. It is a great improvement to allow to every two eggs a tablespoonful of cream, adding it when the eggs are first put in.—Mrs. A. M. D.
EGG CUPS—A BREAKFAST DISH.
Boil some eggs perfectly hard. Halve them, take out the yolks, which mix smoothly with some finely chopped or ground ham or fowl, salt and pepper, and a few spoonfuls melted butter
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or salad oil. Cut a piece off the bottom of each white half, to make them stand, and fill each with a chopped mixture. Make a sauce of sweet cream, boiled within an inner saucepan and pour over the eggs. Decorate the edges of the dish with sprigs of curled parsley.—Mrs. A. M. D.
OMELETTE.
Break six eggs in a pan, beat them well together, add half a gill of milk, pepper and salt to suit the taste, and a few sprigs of parsley chopped fine. Beat all well together. Have the cooking-pan hot enough to brown the butter. Put in half a tablespoonful of butter. Pour the mixture in the pan or skillet to cook. When sufficiently done, roll with a spoon and turn into the dish.—Miss E. P.
Omelette.
Boil one pint milk in a shallow vessel.
Beat up four eggs very light; add salt, pepper, and a little flour, making it of the consistency of paste. Put this into the boiling milk. Have a pan well buttered, into which turn the mixture, and set inside an oven to bake a light brown. Serve immediately.—Mrs. J. D.
Omelette.
6 eggs beaten very light.
2 ounces butter.
Salt and pepper to the taste.
Chopped parsley or celery.
Fry a light brown in a well buttered pan. Some minced ham or oysters improve the flavor.—Mrs. R.
[snip]
TO STEW CYMLINGS (or Squash, as it is sometimes called).
Peel and boil till tender. Run through a colander. To a pint
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of pulp, add one half pint rich milk, a heaping tablespoonful fresh butter and a little salt. Stew till thick like marmalade. Pepper freely, pour over it, if convenient, half teacup cream, and serve.—Mrs. S. T.
TO FRY CYMLINGS.
Steam or boil the cymlings (unpeeled), till tender. When cool, slice and butter them, sprinkle pepper and salt and pour over them a spoonful of eggs, lightly beaten. Sift over it cracker, pounded fine, and fry a light yellow brown. Take from the frying pan, prepare the other side the same way. Return to the pan and fry it a pale brown.—Mrs. S. T.
CYMLINGS FRIED WITH BACON.
Fry some slices of fat bacon in a pan. Remove the bacon when done and keep hot. Fry in the gravy some cymlings that have been boiled tender and cut in slices. While frying, mash fine with a large spoon, and add pepper and salt. Fry brown, and serve with the bacon, if you like.—Mrs. G. B.
CYMLING FRITTERS.
After boiling and running through a colander, mix with an egg, season with salt, pepper, and butter, make into cakes and fry a light brown.
CYMLING PUDDING.
Boil young cymlings, mash and run through a colander. Add one teacup of milk, three eggs, a large lump of butter, pepper and salt.
Put in a buttered deep dish, and bake a light brown. For a change, you might line the dish with, thin slices of buttered bread, pour in the cymling batter and put some pieces of butter and grated cracker on top.—Mrs. M. C. C.
TO BOIL GREEN CORN.
Strip off the outer shucks, leaving only the thin white ones. Cut off the ends. Throw into boiling water. Boil an hour.
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Strip off the silk with the shuck. Cut from the cob while hot. Sprinkle over salt, add a tablespoonful fresh butter and serve hot.—Mrs. S. T.
CORN PUDDING.
1 pint milk.
3 eggs, whites and yolks beaten separately.
3 tablespoonfuls melted butter.
1 dessertspoonful white sugar.
1 heaping teaspoonful cornstarch or flour.
1 teaspoonful salt.
6 ears of corn.
With a sharp knife, slit each row of corn in the centre. Then shave in thinnest slices. Add the corn to the yolks of the eggs, next the butter, cornstarch, sugar, and salt, then the milk, gradually, and last of all the whites. Bake in a hot oven. As soon as a light brown on top, cover with a buttered paper. Grate a cracker or bread crumbs over it and serve.—Mrs. S. T.
Corn Pudding.
One dozen large ears corn. Cut off the top of the grain, scrape with a knife, so as to get the heart of the grain without the husk. Season with a teacup of cream, a large tablespoonful butter, salt and pepper to the taste. Bake in a dish.—Mrs. Dr. E.
CORN FRITTERS.
3 dozen ears corn.
6 eggs, beaten well.
3 tablespoonfuls flour
Salt to the taste.
Grate the corn, add to it the flour, and gradually mix with the eggs. Beat all hard together. Drop in oval shapes, three inches long, into a pan, in which fry them brown, in equal parts of lard and butter. A batter cake-turner is convenient for turning them.—Mrs. Dr. J.
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Corn Fritters.
8 large ears of corn, cut three times (not grated).
2 eggs.
1 teacup sweet milk (or more, if the corn is not juicy).
2 teaspoonfuls flour.
Salt and pepper to taste.
Make the mixture the consistency of a soft batter, and fry in lard or butter.—Mrs. A. W.
CORN FRITTERS FOR BREAKFAST.
Make a batter as you would for fritters, put in pepper, salt, lard, or butter, add to a quart of batter, a pint of corn, cut from the cob, and fry.—Mrs. A. P.
BAKED TOMATOES.
1 quart peeled and sliced tomatoes (not scalded).
1 cup sugar.
1 tablespoonful butter.
1 dessertspoonful salt.
1 teaspoonful black pepper.
1 roll of bread.
Spread a layer of tomatoes on the bottom of an earthen (never a tin) baking dish. Put over it half the sugar, butter, pepper and salt, and crumble half the roll over it in small bits. Then spread another layer of tomato, sugar, etc., ending with the remaining half of the roll. Grate cracker or hard brown biscuit on top, and serve.—Mrs. S. T.
Baked Tomatoes.
Scald and peel the tomatoes, or else peel thin with a sharp knife, without scalding. Cut in small pieces, season with a little sugar, salt, pepper, and finely minced onion. Grease a baking dish and line it with thin slices of light bread buttered. Pour the tomatoes in the dish, cramming up a little light bread
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on them. Spread on top a layer of heavily buttered light bread, and bake.—Mrs. M. C. C.
STEWED TOMATOES.
Peel and chop tomatoes till you have a quart. Add one teacup brown sugar, one teacup butter, one teacup bread crumbs One tablespoonful salt; one teaspoonful black pepper.
Stew till free from lumps and perfectly done. Pour in a deep dish, sift powdered crackers over it, and serve.—Mrs. S. T.
Stewed Tomatoes.
Scald and peel the tomatoes, chop fine, season with salt, pepper, onion, and a little sugar. Put in some pieces of buttered light bread, cut up very fine. Add a lump of butter, and stew in a saucepan.—Mrs. V. P. M.
TOMATO OMELETTE.
Peel and chop fine one quart of tomatoes, add salt and pepper, a little onion minced fine, a half teacup grated bread. Beat five eggs to a foam, stir into the tomatoes and turn the mixture into a hot pan, greased with butter, stir rapidly till it begins to thicken. Let it brown a few minutes on the bottom, then fold it half over and serve hot. This dish may be made of canned tomatoes, when fresh cannot be obtained.—Mrs. I. G.
FRIED TOMATOES.
Slice tomatoes one-quarter inch thick. Put them in a skillet in which a spoonful of nice lard has been melted. After getting hot, the skins of the tomatoes may be removed: Sprinkle with salt and pepper, take the tomatoes out, thicken the gravy with a teacup cream in which a teaspoonful flour has been stirred. Put the tomatoes in a dish and pour the gravy over them. Serve hot.—Mrs. C. L. T.
ROPA VIGA.
Select fine ripe tomatoes. Pour boiling water over them so
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as to remove the skins readily. Put them in a pan of melted butter with some pepper and salt. Shred cold meat or fowl over them. Fry sufficiently, and serve hot.—Mrs. A. D.
TOMATO TOAST.
Put some canned tomatoes in a frying pan with a little butter and salt. Cook lightly and pour over slices of toasted bread, buttered and softened with cream.—Mrs. Dr. G.
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TO PICKLE WALNUTS.
After the walnuts have been in brine six weeks, scrape and wipe them with a coarse towel. Put them in plain vinegar, and let them remain for a week or two. Drain them well—place in a jar, and pour over them vinegar spiced and prepared as for yellow pickles, omitting the turmeric and lemons, and using black pepper instead of white.—Mrs. S. T.
WALNUT PICKLE.
The walnuts must be quite green and tender. First soak them in fresh water, then rub off with a coarse towel. The walnuts must be kept in brine a week, and then soaked in clear water for several hours. Boil them in vinegar a little while—this time put water in the vinegar; then put them in good strong vinegar, a portion of which must be boiled and poured over them four successive mornings. Season with cinnamon, mace, cloves, and add two pounds sugar to one gallon vinegar, or in proportion to quantity of pickle.—Mrs. C. C.
Walnut Pickle.
Gather the nuts about the 10th or 20th of June, when they are sufficiently tender to be pierced with a pin; pour boiling salt water on, and let them be covered with it nine days, changing it every third day. Put them on dishes to air, until they are black; then soak out the salt, and put them in weak vinegar for a day or two; put into the jar, and pour on hot the following pickled vinegar:
7 ounces ginger.
7 ounces of garlic.
7 ounces of salt.
7 ounces of horseradish.
1/2 ounce red pepper.
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1/2 ounce of orange peel.
1/2 ounce of mace.
1/2 ounce of cloves, all boiled in 1 gallon strong vinegar.
1 ounce black pepper also.
—Mrs. J. H. F.
Walnut Pickle.
Put the walnuts in salt water for five or six weeks; then in fresh water for twenty-four hours; boil in weak vinegar and water until soft enough to run a straw through. Then rub them with a coarse towel; make a strong liquor of vinegar, horseradish, garlic, and mace; pour on, and leave them till ready for use, in two or three weeks.—Mrs. T.
TO PICKLE MARTINAS.
Take one gallon pot full of martinas. Make a brine strong enough to bear an egg; keep them covered for ten days. Take them out and wash them in cold water, then put them in cold vinegar. Let them remain for ten days; drain them, and put them in the jar intended for use. In half a gallon of vinegar scald a large handful of horseradish, scraped fine.
A cupful black pepper.
1 cupful ginger.
1/2 cupful black mustard-seed.
3 tablespoonfuls of beaten cloves.
3 onions sliced fine.
1 pod red pepper.
3 pounds brown sugar.
Pour them over the pickle, and fill with cold vinegar.—Mrs. S. D.
PICKLED MARTINAS.
Put three gallons of martinas in very strong brine, keep covered for ten days, then wash them in cold water, and put them in vinegar to stand ten more days; then drain and put them in the jar intended for them. In three pints of vinegar, scald:
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A large handful of scraped horseradish.
1 cup allspice.
1/2 cup black pepper.
1 cup of ginger.
1/2 cup of black mustard.
3 large spoonfuls of cloves, all beaten.
3 onions sliced.
1 pod red pepper.
3 pounds brown sugar.
Pour it over the martinas, and fill up with cold vinegar.—Miss E. T.
TO PICKLE MARTINAS.
Put the martinas in a strong brine of salt and water, let them remain a week or ten days. Then wash them, and put them in cold vinegar, to soak the salt and greenish taste out of them. When ready to pickle, lay them out to drain; scald the following ingredients in a gallon of vinegar, and pour over them in a jar; if not full, fill up with cold vinegar.
1 large handful of sliced horseradish.
1 teacup of allspice.
1/2 cup of black pepper.
1/2 cup of mustard-seed (black).
2 tablespoonfuls cloves.
2 pounds brown sugar.
3 or four onions, sliced.
The spices to be beaten, but not too fine. This quantity fills a two-gallon jar.—Mrs. J. J. M.
CHOW-CHOW PICKLE.
1/2 peck green tomatoes.
2 large cabbages.
15 onions.
25 cucumbers.
1 plate horseradish.
1/2 pound mustard-seed.
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1 ounce celery-seed.
2 ounces ground pepper.
2 ounces turmeric.
1/2 ounce cinnamon.
Cut the onions, tomatoes, cucumbers and cabbage in small pieces; pack them down overnight in salt, lightly; in the morning pour off the brine, and put them to soak in weak vinegar two days; drain again, and mix the spices. Boil half a gallon vinegar and three pounds sugar, and pour over them hot. Mix two boxes ground seed.—Mrs. R. A.
CHOW-CHOW.
1/2 peck onions.
1/2 peck green tomatoes.
5 dozen cucumbers.
Slice all very fine, and put in a few whole cucumbers, one pint small red and green peppers; sprinkle one pint salt over them, and let them stand all night; then add:
1 ounce mace.
1 ounce white mustard-seed.
1 ounce celery-seed.
1 ounce turmeric.
1 ounce whole cloves.
3 tablespoonfuls ground mustard.
2 pounds brown sugar.
1 stalk horseradish, grated fine.
Cover all with one gallon and one pint of strong vinegar, and boil thirty minutes.—Miss E. T.
Chow-Chow.
1/2 peck onions.
1/2 peck green tomatoes.
3 dozen large cucumbers.
4 large green peppers.
1/2 pint small peppers, red and green.
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Sprinkle one pint salt on, and let them stand all night; the cucumbers not peeled, but sliced one inch thick, the onions also sliced. In the morning drain off the brine, and add to the pickles:
1 ounce mace.
1 ounce black pepper.
1 ounce white mustard-seed.
1 ounce turmeric.
1/2 ounce cloves.
1/2 ounce celery-seed.
3 tablespoonfuls made mustard.
2 pounds brown sugar.
With a little horseradish.
Cover with vinegar, and boil till tender, a half-hour or more When cold, ready for use.—Mrs. C. N.
CHOW-CHOW PICKLE.
1 gallon chopped cabbage.
4 onions.
2 pounds brown sugar.
2 pints strong vinegar.
2 tablespoonfuls black pepper.
2 tablespoonfuls of allspice.
2 tablespoonfuls of celery-seed.
1/2 pint mustard-seed.
1 tablespoonful ground mustard.
The cabbage and onions must stand in strong salt and water two hours, then place in a brass kettle, with the vinegar and spices, and sugar; boil until syrup is formed. Excellent.—Mrs. J. H. F.
CHOW-CHOW.
The recipe is for one gallon pickle; for more, the quantities must be increased, of course. The ingredients consist of:
1/4 peck green tomatoes.
1 large head of cabbage.
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6 large onions.
1 dozen cucumbers.
1/2 pint grated horseradish
1/2 pound white mustard-seed.
1/2 ounce celery-seed.
A few small onions.
1/4 teacup ground pepper.
Turmeric, ground cinnamon.
A little brown sugar.
Cut the cabbage, onions and cucumbers into small pieces, and pack them down in salt one night; then put in vinegar, poured over hot. Do this three mornings. The third morning, mix one box ground mustard with one-quarter pint salad oil. To be mixed in while warm.—Mrs. 0. B.
LEESBURG CHOW-CHOW.
1/2 peck green tomatoes.
2 large heads cabbage.
15 large white onions.
25 cucumbers.
Cut these up, and pack in salt for a night. Drain off, and then soak in vinegar and water for two days. Drain again. Mix with this, then:
1 pint grated horseradish.
1/2 pint small white onions.
1/2 pound white mustard-seed.
1 ounce celery-seed.
1/2 teacup ground black pepper.
1/2 teacup turmeric.
1/2 teacup cinnamon.
Pour over one and a half gallons boiling hot vinegar. Boil this vinegar for three mornings; the third morning, mix with two boxes mustard, three pounds brown sugar, and half-pint sweet oil—Mrs. J. B. D.
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SWEET PICKLE PEACHES.
Powder cloves, mace, and allspice, and mix well together To every pound fruit add one-quarter pound sugar, one gill vinegar, one teaspoonful of the mixed spices. Boil all together and when the fruit is done, take from the syrup, and lay on dishes. Let the syrup cook thoroughly. Put the fruit in jars, and pour on the syrup. Cover when cool.—Mrs. D. R.
TO PICKLE PEACHES.
1 pound peaches.
1/2 pound sugar.
1 pint vinegar.
Mace, cloves, cinnamon; boil the ingredients every day, for six days, and pour over the peaches.—Mrs. F. D. G.
SPICED PEACHES.
Take nine pounds ripe peaches, rub them with a coarse towel, and halve them. Put four pounds sugar and one pint good vinegar in the kettle with cloves, cinnamon, and mace. When the syrup is formed, throw in the peaches a few at a time; when clear, take them out and put in more. Boil the syrup till quite rich; pour it over the peaches.
Cherries can be pickled in the same way.—Mrs. C. C.
PEACHES TO PICKLE.
Make a syrup with one quart vinegar and three pounds sugar; peel the peaches and put them in the vinegar, and let boil very little. Take out the fruit, and let the vinegar boil half an hour, adding cinnamon, cloves, and allspice.—Mrs. A. H.
PICKLED PEACHES.
Take peaches pretty ripe, but not mellow; wipe with flannel as smooth as possible; stick a few cloves in each one. One pound sugar to one pint vinegar. Allow three pounds sugar and three pints vinegar to one pan peaches. Scald the vinegar, then put
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on the peaches; boil till nearly soft, then take out and boil the vinegar a little longer, and pour over the fruit.—Mrs. G. P.
Pickled Peaches.
Put the peaches in strong brine, and let them remain three or four days; take them out, and wipe them dry; put them in a pot with allspice, pepper, ginger, and horseradish; boil some turmeric in your vinegar. Pour it on hot.—Miss E. T.
PEACH, PEAR, QUINCE AND APPLE PICKLE.
1 pound fruit.
1/2 pound sugar
1/2 pint vinegar.
Dissolve sugar and vinegar together; put a small quantity of fruit; boil until you can stick a straw through it. Season with cinnamon and mace. Rescald the vinegar, and pour over the fruit for nine mornings.—Mrs. Dr. J.
SWEET PICKLE. (Honolulu Melon.)
4 pints vinegar, very clear.
4 pints sugar
1 ounce cloves.
1 ounce cinnamon.
Put all to boil, then drop in the melons, as much as the vinegar will cover, and boil fifteen minutes. Put them in jars, and every day, for two or three days, pour off the vinegar, boil it over, and pour on the pickles until they seem done.—Mrs. M. W. T.
CANTALOUPE PICKLE.
Cut up ripe melons into small square pieces, peel and scrape out the soft pulp and seeds, soak one night in alum water, and then boil in strong ginger tea. Then to each pound of fruit add three-quarters of a pound loaf sugar, mace, cinnamon, and white ginger to the taste, and cover with best cider vinegar. Boil till it can be pierced with a straw, then set aside, and the next
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day pour off, and boil the syrup until it thickens a little, and return to the fruit boiling-hot.—Mrs. F. F. F.
Cantaloupe Pickle.
Pare and cut in small pieces, cover with vinegar; pour off and measure, and to each pint put three-quarters of a pound brown sugar cloves and mace to your taste.
Boil the syrup, put in the fruit and boil until clear; then take out the fruit, boil a few minutes longer, and pour it on the pickles, hot. When cold, it is ready for use.—Mrs. E. I.
Cantaloupe Pickle.
Take four or five cantaloupes, quarter, and cover with vinegar; to stand twenty-four hours. Then measure off the vinegar, leaving out one quart. To each quart, add three pounds brown sugar, cinnamon, cloves, and mace to the taste. Place the spiced vinegar over the fire, and when it has boiled awhile, drop in the fruit, cooking it thirty or forty minutes.—Mrs. R. P.
RIPE MUSKMELON PICKLES.
Take hard melons, after they are sufficiently ripe to be well flavored. Slice them lengthwise, scrape out the seed, and lay the melon in salt over night; wash and wipe dry, put them in alum water one hour, wash and wipe them again; cut them in slices and pack in jars. Pour over them a syrup of vinegar seasoned with cinnamon and cloves; put three or four pounds of sugar to one gallon vinegar, and boil until it is right thick.—Mrs. A. C.
SWEET WATERMELON PICKLE.
Trim the rinds nicely, being careful to cut off the hard coat-ing with the outer green. Weigh ten pounds rind and throw it in a kettle, and cover with soft water; let this boil gently for half an hour, take it off and lay it on dishes to drain. Next, morning put one quart vinegar, three pounds brown sugar, one
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ounce cinnamon, one ounce mace, the white of one egg well beaten and thrown on top of the liquid (to clear it as you would jelly), three teaspoonfuls turmeric, all together in a kettle, and boil for a few minutes; skim off what rises as scum with the egg. Throw in the rind, and boil for twenty minutes. The peel of two fresh lemons will give a nice flavor, though not at all necessary.—Mrs. L. W. C.
WATERMELON PICKLE.
4 pounds watermelon rind.
2 pounds sugar.
1 pint vinegar,
Mace, cloves, cinnamon, and ginger to the taste.
Peel the rind and cut in pieces; boil in ginger tea till clear, then throw in cold water overnight. Next morning make a syrup and preserve the rind; just before taking off the fire, pour in the vinegar.—Mrs. A. T.
WATERMELON RIND PICKLE.
Ten pounds melon, boil in water until tender. Drain the water off. Make a syrup of two pounds sugar, one quart vinegar, one-half ounce cloves, one ounce cinnamon; boil all this and pour over rind boiling-hot; drain off the syrup and let it come to a boil; then pour it over the melons.—Mrs. C. C. McP.
PICKLE of WATERMELON RIND.
Cut in pieces and soak the rind in weak salt and water for twenty-four hours—of course having first peeled off the outside. To seven pounds rind put three pounds sugar; scald well in ginger tea, and make a syrup of the sugar and vinegar, enough to cover the rind. Season the syrup with mace and ginger, and boil the rind in it till tender. A delicious pickle.—Mrs. Dr. P. C.
PICKLED PLUMS.
7 pounds sweet blue plums.
4 pounds brown sugar.
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2 ounces stick cinnamon.
2 ounces whole cloves.
1 quart vinegar.
Put a layer of plums and spice alternately; scald the vinegar and sugar together; pour it on the plums; repeat for two or three days, the last time scalding plums and syrup together.—Mrs. W.
TO PICKLE DAMSONS.
Take seven pounds damsons, wash and wipe them dry, three pounds sugar, one-half ounce cinnamon, half-ounce mace, half-ounce cloves, half-ounce allspice.
With one quart strong vinegar and the sugar make a syrup, and pour it over the fruit boiling-hot. Let it stand twenty-four hours; repeat the boiling next day, and let it remain twenty-four hours longer; then put all on the fire together and cook till the fruit is done.—Miss D. D.
SWEET PICKLE.
Boil in three quarts of vinegar four or five pounds sugar, one ounce cinnamon, one ounce allspice, one ounce mace, one-half ounce cloves, and pour all over fourteen pounds damsons or peeled peaches.—Mrs. 0. B.
GERMAN PICKLE.
1/2 pound white sugar.
1 pound damsons.
1 pint vinegar.
1 teaspoonful cloves.
A few sticks of cinnamon.
Make a syrup with vinegar, sugar and spices, then drop in a few of the damsons at a time. Scald them until the skins crack, laying each quantity in a dish till all are done. Fill the jars three-fourths full, and pour in the syrup.—Mrs. R. L. P.
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DAMSON PICKLE.
7 pounds fruit.
1 ounce cinnamon.
1 ounce cloves.
1 ounce mace.
1 ounce celery-seed.
3 pounds brown sugar.
Spices to be beaten fine; put them in the jar, sprinkling the spice through in layers. Boil one quart vinegar with the sugar, and pour over the fruit and spices. Repeat the scalding of the vinegar for four days.—Mrs. C. N.
COMPOSITION PICKLE.
1 gallon chopped cabbage,
1/2 gallon green tomatoes, sliced,
1/2 gallon cucumbers,
1 quart onions,
all finely chopped. Let them stew several hours, then drain off the water. Add:
4 tablespoonfuls ground mustard.
2 tablespoonfuls ginger.
1 ounce cloves.
2 ounces turmeric.
2 ounces celery seed.
2 pounds brown sugar.
2 spoonfuls salt.
1/2 gallon strong vinegar; boil twenty minutes.
—Mrs. C. C.
RAGOÛT PICKLE.
2 gallons chopped cabbage.
2 gallons green or ripe tomatoes.
5 tablespoons of mustard, ground.
3 gills mustard-seed.
2 tablespoonfuls allspice.
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2 teaspoonfuls cloves.
1 gill salt.
1 pint chopped onions.
1 pound brown sugar.
Some chopped celery, or celery-seed.
3 quarts good cider vinegar.
Boil all well together, and it is ready for use.—Miss E. T.
KENTUCKY PICKLE.
Take green tomatoes, cabbage, and onions, about equal quantities—grind them in a sausage machine. Salt, and put the mixture in a bag, and let it hang all night or until the juice has run from it—then season with red and black pepper, mustard-seed, celery-seed, cloves, sugar.
Pack in jars, and cover with strong cold vinegar.—Mrs. M. D.
FRENCH PICKLES.
1 peck green tomatoes.
1/4 peck onions.
1/4 pound white mustard-seed.
1 ounce allspice.
1 ounce cloves.
1 bottle mixed mustard.
2 tablespoonfuls black pepper.
1 tablespoonful cayenne.
1 ounce celery-seed.
1 pound brown sugar.
Slice the tomatoes and lay them in salt for twelve hours; pour off the brine.
Slice the onions, and put a layer of onions, tomatoes, spices and sugar into a bell-metal kettle, until the ingredients are all in. Pour in vinegar until well covered, and boil for one hour.—Mrs. Dr. S.
French Pickle.
1 gallon cabbage.
1/2 gallon green tomatoes.
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1 quart onions.
6 pods green pepper, without the seed.
3 tablespoonfuls ground mustard, or seed.
1 tablespoonful ginger.
1 tablespoonful horseradish.
1 tablespoonful cinnamon.
1 tablespoonful cloves.
2 tablespoonfuls salt.
1 tablespoonful celery.
1/4 pound sugar.
1/2 gallon vinegar.
Chop up cabbage, tomatoes, onions, and pepper; sprinkle salt over it, and let it stand an hour or so, and pour off the liquor. Add spices and vinegar, boil all together until you can stick a straw through the cabbage and tomatoes. This, as you see, will only make a small quantity when boiled down.—Mrs. M. McN.
SPANISH PICKLE.
4 dozen large cucumbers.
4 large green peppers.
1/2 peck onions.
1/2 peck green tomatoes.
Slice the whole, and sprinkle over with one pint salt, allow them to remain over night, then drain them. Put the whole into a preserving kettle, and add the following ingredients: sliced horseradish according to your judgment, one ounce mace, one ounce white pepper, one ounce turmeric, one ounce white mustard-seed, half an ounce cloves, half an ounce celery-seed, four tablespoonfuls of dry mustard, one and a half pounds brown sugar. Cover the whole with vinegar, and boil it one hour.—Mrs. J. J. M.
ONION PICKLE.
Peel and scald the onions in strong salt water twenty-five or thirty minutes; take them out and lay on dishes in the sun, a
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day or two, then put them in vinegar prepared as for cabbage pickle.—Mrs. Dr. J.
PICKLED ONIONS.
Pour boiling water over the onions and let them stand until the brine gets cooled; then change the brine for nine mornings, warming it every day. The ninth day put them in fresh water, and let them soak one day and night. Then put the spices and vinegar on the fire, and let them come to a boil, and drop in the onions in a few minutes; add sugar to your taste.—Mrs. A. H.
LEMON PICKLE.
Rasp the lemons a little and nick them at one end; lay them in a dish with very dry salt, let them be near the fire, and covered. They must stand seven or eight days, then put in fresh salt, and remain the same time; then wash them well, and pour on boiling vinegar, grated nutmeg, mace, and whole pepper. Whenever the salt becomes damp, it must be taken out and dried. The lemons will not be tender for nearly a year. The time to pickle them is about February.—Mrs. A.
PICKLING FIFTY LEMONS.
Grate off the yellow rind, cut off the end, and pack in salt for eight days. Set them in a hot oven, in dishes; turning until the salt candies on them. Place them in a pot and pour on two gallons vinegar (boiling) to which has been added two pounds white mustard-seed, two tablespoonfuls mace, one pound ginger, four tablespoonfuls celery-seed, one pound black pepper, two pounds sugar, one handful horseradish scraped.
All the spices, except mustard-seed, must be pulverized.—Mrs. H. P. C.
APPLE PICKLE.
3 pounds apples.
2 pounds sugar.
1 pint vinegar.
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1 teaspoonful mace.
1 tablespoonful beaten cinnamon.
1 dozen cloves.
2 teaspoonfuls allspice.
1 tablespoonful beaten ginger.
1 tablespoonful celery-seed.
Boil until the apples are perfectly clear.—Mrs. J. A. S.
CHERRY PICKLE.
Pick firm, ripe, short-stem cherries, and lay them in a stone jar, with the stems on. Put into a kettle vinegar, sweetened to your taste, allspice, mace, cloves, and cinnamon.
Put on the fire until it is scalding hot, then pour over the cherries, and let them stand until next day, when the vinegar must be poured off them into the kettle again, and scalded as before, and poured on the cherries. Repeat this for nine mornings, and your pickle is ready for use.—Mrs. C.
PICKLED BLACKBERRIES.
One pound sugar, one pint vinegar, one teaspoonful powdered cinnamon, one teaspoonful allspice, one teaspoonful cloves, one teaspoonful nutmeg. Boil all together, gently, fifteen minutes, then add four quarts blackberries, and scald (but not boil) ten minutes more. The spices can be omitted, if preferred.—Mrs. W.
TOMATO CATSUP.
Take sound, ripe tomatoes, grate them on a coarse grater, then strain through a wire sieve, throwing away the skins and seed. Then put the liquid in a cotton bag and let it drip for twenty-four hours. Take the residuum and thin to the proper consis-tency with vinegar. Then season it to your taste with garlic, salt, pepper, and spices.—Mrs. A. A.
Tomato Catsup.
One-half bushel tomatoes stewed sufficiently to be strained
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through a colander; to every gallon of pulp add three quarts strong vinegar, two tablespoonfuls salt, four tablespoonfuls grated horseradish, one pound brown sugar, three large onions chopped fine, one tablespoonful black pepper. Boil till quite thick.—Mrs. C. B.
Cold Tomato Catsup.
1/2 peck ripe tomatoes.
1/2 gallon vinegar.
1 teacup salt.
1 teacup mustard, ground fine.
4 pods red pepper.
3 tablespoonfuls black pepper.
A handful celery-seed.
1 cup horseradish.
All of the ingredients must be cut fine, and mixed cold. Put in bottles, cork, and seal tight. It is better kept awhile.—Mrs. P.
Tomato Catsup.
1 gallon pulp of tomatoes.
1 tablespoonful ginger.
2 tablespoonfuls cloves.
1 tablespoonful black pepper.
2 tablespoonfuls grated horseradish.
2 tablespoonfuls salt.
2/3 gallon vinegar.
Boil all well together, then add three pounds sugar, and boil awhile.—Mrs. M. S. C.
Tomato Catsup.
Put into a preserving kettle about one pint water, fill up the kettle with ripe red tomatoes, previously washed and picked, with the skins on, cover closely, and set on a hot fire; frequently stirring that they may not stick to the bottom. Boil about one
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hour. Turn into a wooden tray; when cool enough, rub through a coarse sieve, through which neither skin nor seed can pass. Measure five quarts of this pulp, and boil until very thick, then add two tablespoonfuls horseradish, two tablespoonfuls white mustard-seed, two tablespoonfuls celery-seed, two tablespoonfuls black pepper beaten fine, two or three races of ginger beaten fine, three or four onions chopped fine, a little garlic, one nutmeg, salt and sugar to the taste.
lb.
[Editorial note: Handwritten inscription at the end of the above paragraph in the original text. ]
Stir all in, and let it come to a boil. Pour in one quart strong cider vinegar. Let it boil up once more, and take off the fire. Bottle, cork, and seal.—Mrs. S. T.
CUCUMBER CATSUP.
Pare and grate the cucumbers. To one quart of cucumbers add three large onions grated, one teaspoonful salt, one teaspoonful pepper, and as much vinegar as cucumbers. Exclude the air.—Mrs. L. P.
Cucumber Catsup.
Grate three cucumbers; one onion, one pint of vinegar, one tablespoonful black pepper, one tablespoonful salt, one teaspoonful pounded celery-seed.
Put the catsup in bottles, with large mouths; as the cucumber settles, and is hard to get out.—Mrs. H. T.
Cucumber Catsup.
Chop three dozen large cucumbers and eight white onions, fine as possible, or grate them. Sprinkle over them three-fourths of a pint of salt, one-half teacup ground pepper; before seasoning, drain off all the water through a sieve; mix well with good vinegar, and bottle.—Mrs. P. W.
Cucumber Catsup.
One dozen cucumbers, four large onions, four tablespoonfuls salt, four teaspoonfuls black pepper, one quart strong vinegar. Grate onions and cucumbers.—Mrs. H. D.
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WALNUT CATSUP.
To one gallon vinegar:
Add 100 walnuts pounded.
2 tablespoonfuls salt.
A handful horseradish.
1 cup mustard-seed, bruised.
1 pint eschalots, cut fine.
1/2 pint garlic.
1/4 pound allspice.
1/4 pound black pepper.
A tablespoonful ginger.
If you like, you can add cloves, mace, sliced ginger, and sliced nutmeg. Put all these in a jug, cork tightly, shake well, and set it out in the sun for five or six days, remembering to shake it well each day. Then boil it for fifteen minutes, and when nearly cool, strain, bottle, and seal the bottles.—Mrs. A. C.
Walnut Catsup.
Take forty black walnuts that you can stick a pin through; mash and put them in a gallon of vinegar, boil it down to three quarts and strain it. Then add a few cloves of garlic or onion, with any kind of spice you like, and salt. When cool, bottle it. Have good corks.—Miss E. T.
To make Catsup of Walnuts.
Bruise the walnuts (when large enough to pickle) in a mortar; strain off the liquor and let it stand till it be clear; to every quart thus cleared add one ounce of allspice, one ounce black pepper, one ounce ginger bruised fine. Boil the whole about half an hour; then add one pint best vinegar, one ounce salt, eight eschalots, or one ounce horseradish. Let it stand to cool; then strain it again, and bottle for use.—Mrs. M. P.
To make Walnut Catsup from the Leaves.
Provide a jar that will hold about three gallons. Mix the following ingredients: common salt one pound, one-half ounce
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powdered cloves, four ounces powdered ginger, one handful garlic sliced, six pods bruised red pepper, three handfuls horseradish root, sliced. Gather the young leaves from the walnut—cut them small. Put a layer at the bottom of the jar; then sprinkle on some of the ingredients, and so on with alternate layers, until the jar is packed full. Let the whole remain in this state one night. Then fill with boiling vinegar, tie it closely, and let it set in the sun for a fortnight. Then press out the liquor, strain and bottle.—Mrs. E. W.
Bay Sauce.
Get young walnut leaves while tender. Make a mixture of the following ingredients: one quart salt, one handful horseradish, one-half dozen onions chopped up, two teaspoonfuls allspice, one tablespoonful black ground pepper.
Put in a layer of the leaves, and then one of the mixture, so on till the jar is nearly filled; cover with good cold vinegar. Put it in the sun for a fortnight, then bottle. It will not be good for use until it is six months old.
This is an excellent sauce for fish. It will improve it to add a tablespoonful of ground ginger.—Mrs. E. C. G.
Bay Sauce.
One pound salt, one-half ounce cloves, four ounces ginger, all powdered; three handfuls garlic, three handfuls horseradish scraped fine, six pods of red pepper cut up fine. Gather leaves of black walnut when young, cut them up fine; put a layer of leaves in the bottom of a jar, then one of ingredients (mixed together), until the jar is filled; tie it up closely and set it in the sun for two weeks; then bottle for use. It is not good for six months. Some think two or three large onions an addition.—Mrs. H. D.
MUSHROOM CATSUP.
Take the largest mushrooms, cut off the roots, put them in a stone jar, with salt; mash them and cover the jar. Let them
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stand two days, stirring them several times a day; then strain and boil the liquor, to every quart of which put one teaspoonful whole pepper, cloves, mustard-seed, a little ginger; when cold bottle it, leaving room in each bottle for one teacupful strong vinegar, and one tablespoonful brandy.
Cork and seal.—Mrs. C.
Mushroom Sauce.
After peeling, lay them on the oyster broiler and sprinkle with a little salt. Have ready a hot dish with butter, pepper, salt, and cream, and throw the mushrooms into this as they are taken from the broiler. A very nice sauce for steaks.—Mrs. J. S.
MUSHROOM CATSUP.
Break one peck large mushrooms into a deep earthen pan. Strew three-quarters pound salt among them, and set them one night in a cool oven, with a fold of cloth or paper over them. Next day strain off the liquor, and to each quart add one ounce black pepper, one-quarter ounce allspice, one-half ounce ginger, two large blades mace.
Boil quickly twenty minutes. When perfectly cold, put into bottles, and cork well, and keep in a cool place.—Mr. J. B. N.
Mushroom Catsup.
Pack the mushrooms in layers, with salt, in a jar; let them stand three hours, then pound them in a mortar, return them to the jar and let them remain three or four days, stirring them occasionally.
For every quart of the liquor add, one ounce of pepper, half ounce allspice; set the jar in the kettle of water, and boil four hours, then pour the liquor through a fine sieve, and boil until it is reduced one-half.
Let it cool and bottle.—Mrs. C. C.
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HORSERADISH SAUCE.
Five tablespoonfuls scraped or grated horseradish, two teaspoonfuls sugar, one teaspoonful salt, half teaspoonful pepper, one tablespoonful mixed mustard, one tablespoonful vinegar, four tablespoonfuls rich sweet cream. Must be prepared just before using.—Mrs. S. T.
Horseradish Sauce.
Just before dinner, scrape one teacup of horseradish, add one teaspoonful white sugar, one saltspoonful salt, and pour over two tablespoonfuls good cider vinegar. It is best when just made.
CELERY VINEGAR.
Pound a gill of celery-seed, put in a bottle and fill with strong vinegar. Shake it every day for two weeks, then strain it, and keep it for use. It will flavor very pleasantly with celery.—Mrs. Dr. J.
Celery Vinegar.
Take two gills celery-seed, pound and put it in a celery bottle, and fill it with sharp vinegar. Shake it every day for two weeks; then strain it, and keep it for use. It will impart an agreeable flavor to everything in which celery is used. Mint and thyme may be prepared in the same way, using vinegar or brandy. The herbs should not remain in the liquid more than twenty-four hours. They should be placed in a jar—a handful is enough, and the vinegar or brandy poured over them; take out the herbs next day, and put in fresh. Do this for three days; then strain, cork, and seal.—Mrs. R.
PEPPER SAUCE.
2 dozen peppers.
Twice this quantity of cabbage.
1 root of horseradish, cut up fine.
1 tablespoonful mustard-seed.
1 dessertspoonful cloves.
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2 tablesponfuls sugar.
A little mace.
Boil the spices and sugar in two quarts of best cider vinegar and pour boiling hot over the cabbage and pepper.—Mrs. W. A. S.
PEPPER VINEGAR.
One dozen pods red pepper, fully ripe. Take out stems and cut them in two. Add three pints vinegar. Boil down to one quart; strain through a sieve, and bottle for use.—Mrs. Dr. J.
RED PEPPER CATSUP.
To four dozen fine ripe bell-peppers add two quarts good vinegar, one quart water, three tablespoonfuls grated horseradish, five onions chopped fine. Boil till soft, and rub through a sieve. Then season to your taste with salt, spice, black and white mustard well beaten; after which boil ten minutes. Add celery-seed if liked, and a pod or more strong pepper, a little sugar. All should be cut up and the seed boiled with it. Bottle and cork tightly.—Mrs. G. N.
CAPER SAUCE.
Stir in melted butter two large tablespoonfuls capers, a little vinegar. Nasturtiums pickled, or cucumbers cut very fine will be good substitutes for the capers. For boiled mutton.—Mrs. R.
Caper Sauce.
To one cup drawn butter add three tablespoonfuls green pickled capers. If prepared for boiled mutton, use half teacupful of the water in which it was boiled; add salt and cayenne pepper. Let it boil up once and serve.—Mrs. S. T.
TARTAN SAUCE.
One mustardspoon of mixed mustard, salt and cayenne to the taste the latter highly.
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Yolk of one raw egg, sweet-oil added very slowly, until the quantity is made that is desired; thin with a little vinegar.
Take two small cucumber pickles, two full teaspoonfuls capers, three small sprigs parsley, and one small shaleot or leek. Chop all fine, and stir into the sauce about an hour before serving. If very thick, add a tablespoonful cold water. This quantity will serve eight persons—is good with trout, veal cutlets, and oysters.—Miss E. S.
MORCAN’S TARTAN SAUCE.
Put into a bowl one spoonful of dry mustard, two spoonfuls salt, a little cayenne pepper, yolk of one raw egg; mix these together.
Then add, drop by drop, one teacupful sweet-oil; stir until a thick mass. Add a little vinegar. Chop very fine two small cucumber pickles, two teaspoonfuls capers, two sprigs parsley, one leek or small onion, and a little celery; stir all into the dressing. This is delicious with boiled fish, either hot or cold—also cold meats, chicken or turkey.—Mrs. S.
AROMATIC MUSTARD.
4 tablespoonfuls ground mustard.
1 tablespoonful flour.
1 tablespoonful sugar.
1 teaspoonful salt.
1 teaspoonful black pepper.
1 teaspoonful cloves.
1 teaspoonful cinnamon.
Mix smoothly with boiling vinegar, add a little salad oil, and let it stand several hours before using. It will keep any length of time.—Mr. R. H. M.
TO MIX MUSTARD.
Take half a cup ground mustard, one tablespoonful sugar, four tablespoonfuls vinegar, olive oil, or water, whichever is preferred, one teaspoonful pepper, and one of salt.—Mrs. P. W.
http://digital.lib.msu.edu/projects/cookbooks/books/oldvirginia/oldv.html
[More snips, there are many recipes not transferred..granny]
PRESERVES AND FRUIT JELLIES.
Always make preserves in a porcelain or brass kettle. If the latter, have it scoured first with sand, then with salt and vinegar. Then scald it and put in the sugar and water for the syrup.
In peeling fruit, throw it into cold water to keep it from turning dark, and let it remain there till you are ready to throw it in the boiling syrup. Bear in mind that exposure to the air turns peeled fruit dark.
Boil rather quickly. In preserving fruit whole, boil it a short time in the syrup, take it out, let it get cold, and then put it again in the kettle.
Cut sugar is best for preserves which you wish to be clear and light-colored, but nice brown sugar is best for dark-colored jams and marmalades, such as those made of blackberries, raspberries, whortleberries, etc.
The best peaches for preserving, brandying, or pickling, are white freestone peaches, not quite ripe enough to eat with
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cream. Pears and quinces also should be preserved before they are quite ripe enough, for eating. They should be parboiled before eating. No fruit should be over-ripe when preserved. Damsons and blue plums should be slit lengthwise with a pen knife, and set in the sun before preserving, which will render it easy to extract the stones. Cherries also should be stoned before preserving. A piece of paper dipped in brandy and laid on top the preserves will help to keep them. I would suggest to housekeepers that they always put their preserves in glass jars with screw tops. By this means they can readily inspect it and see if it is keeping well, without the trouble of untying the jar and looking inside, as would be necessary in the case of stone jars.
Set the jar of preserves, if they become dry or candied, in a pot of cold water, which allow to come gradually to a boil. If the preserves ferment, boil them over with more sugar.
The great secret of making nice fruit jelly is to boil the syrup well before adding the sugar (which should always be loaf or cut), and you should allow a pound of sugar to a pint of the juice in acid fruit jellies, though less will answer for sweet fruit. By boiling the syrup well before adding the sugar, the flavor and color of the fruit are retained. Keep the jelly in small, common glasses.
SWEETMEAT PRESERVES.
Cut the rind in any shapes fancied (such as flowers, fruits, leaves, grapes, fish, etc.), put it in brine strong enough to float an egg, cover closely with grape leaves, and set away the jar. When ready to make the preserves, soak the rind in fresh water, changing it till all taste of salt is removed from the rind-Dissolve four tablespoonfuls pulverized alum in one gallon water. Lay the rind in this, covered closely with grape or cabbage leaves. Simmer till it becomes a pretty green, then soak out the alum by throwing the rind in soft water.
Pour boiling water on half a pound white ginger, and let it
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stand long enough to soften sufficiently to slice easily in thin pieces (retaining the shapes of the races as much as possible). Then boil it an hour in half a gallon water, and add one ounce mace and two pounds best cut sugar. This makes a thin syrup, in which boil the rind gently for half an hour, adding water to keep the rind covered with syrup.
Set the kettle away for four days and then boil again as before, adding two pounds sugar and more water, if necessary. Repeat the boiling six or seven times, till the syrup is rich and thick and sufficient to cover the rind.
The quantity of seasoning given above is for three gallons rind. Allow two pounds sugar to each pound fruit. This sweetmeat keeps indefinitely and never ferments.—Mrs. F. M. C.
WATERMELON OR MUSKMELON MARMALADE.
Weigh twelve pounds rind, previously soaked in brine, and the salt extracted by fresh water, parboil, put on with twelve pounds sugar made into a thin syrup, and boil to pieces. Add the peelings of twelve oranges and twelve lemons, previously soaked in water, cut in strips and boiled extrmeley soft, the water being changed three times while boiling. Stir constantly from the bottom with a batter-cake turner. Cook very thick. Put in wide-mouthed glass jars.—Mrs. S. T.
RIPE MUSKMELON OR WATERMELON PRESERVES.
During the summer, peel and slice indifferent cantaleupes (such as you do not care to eat), especially such as are not quite ripe. Throw them into brine, together with your thickest watermelon rinds, peeling off the outside skin. When you have enough, weigh them, throw them in fresh water, which change daily till the salt is extracted. Boil in a preserving kettle till soft enough to pierce with a straw. Make a syrup, allowing one pound sugar for each pound fruit. When it boils, put the rind in it and simmer steadily till the rind is transparent and the syrup thick. When cool, add the juice and grated rind of
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twelve lemons. Let it stand in a bowl several days. Then strain the syrup (which will have become thin), boil it again, pour over the rind, and put the preserves in glass jars with screw tops.—Mrs. S. T.
RIPE MUSKMELON PRESERVES.
Peel and slice the melons, soak them twenty-four hours in salt water, twenty-four hours in alum water, and twenty-four hours in fresh water, changing the latter several times. Then, make a strong ginger tea, in which boil them slowly till they taste of ginger.
Make a syrup, allowing a pound and a half sugar to each pound fruit, and adding mace and sliced ginger (the latter must be soaked in boiling water twelve hours before it is wanted). Cook the melon in the syrup till clear and tender. You may use sliced lemons as a seasoning instead of ginger.—Mrs. R. L.
PINEAPPLE PRESERVES.
Parboil the pineapples, then peel and cut in thick slices, carefully taking out the cores, which, if allowed to remain, will cause the preserves to ferment. Put a pound of sugar to a pound of fruit, and let it remain all night to make the syrup. Boil then till done, without adding a drop of water to the syrup.—Mrs. F. C.
ORANGE PRESERVES.
Peel a thin rind off the oranges and make a hole in each end, getting out all the seed. Pour boiling water over them and let them stand till next morning. If the water tastes bitter, search for seed. Pour boiling water over them every day, as long as the bitterness remains. Boil till soft enough to run a straw through them. Add a pound and a half sugar to each pound fruit. Make a thin syrup of half the sugar, and boil the oranges in it a short time. Let them stand in the syrup three days, then pour the syrup from the fruit, put the rest of the sugar to
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it and boil it down thick. Then pour it over the fruit. A few lemons added is a great improvement.—Mrs. J. H.
ORANGE MARMALADE.
Peel the oranges, taking all the seed and tough skin out of them. Cut the peel in small pieces, put in cold water and boil till tender. Make a syrup, one pound sugar to one pint water. Put a pound of the oranges (mixed with the peel) to a pint of the syrup, and boil all for two hours.—Mrs. C. C. McP.
Orange Marmalade.
The day before making, peel one dozen oranges (no matter how sour and indifferent). Throw the peel in a bucket of water, take out the seed, cut up the pulp fine with a pair of old scissors. Then take the peel, cut it in thin strips and throw it into fresh water. Pare and slice pippins (or any other nice apple). Weigh six pounds of them, stew with a little water till perfectly done, and set away. Next day, run this pulp through a colander into a preserving kettle. Add six pounds sugar and boil slowly, constantly scraping from the bottom.
Take the orange peel (which should have been left in soak all night), boil till perfectly soft and free from bitterness, changing the water three times while boiling. In another preserving kettle, simmer this with the orange pulp and two pounds sugar. When both are nearly done, turn the oranges into the apples and cook them very thick. Cool in a bowl, and then put in a glass jar with a screw top.—Mrs. S. T.
SLICED LEMON PRESERVES.
Take large, firm lemons, not quite ripe, cut in slices one-quarter inch thick, and take out the seed. Soak in brine a week. Then soak several days in clear water, changing the water twice a day. When all the salt and the bitter taste are extracted, weigh the lemons and boil till tender enough to pierce with a straw. Make a thin syrup, allowing one pound of sugar to
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each pound of fruit. Put the lemons in and let them simmer slowly a good many hours. Pour into a large bowl and let it remain there several days. At the end of that time strain the syrup (which will have become thin), put the lemons in it again, and boil till they jelly. When cool put in a glass jar with a screw top. The same recipe may be used for oranges.—Mrs. S. T.
LEMON MARMALADE.
Every housekeeper should keep a large jar, or other nice vessel, filled with brine, in which she may throw lemon peels after being deprived of the grated rind and juice, used for creams, jellies, etc. These may remain any length of time, to suit one’s convenience. Before preserving, soak in pure water till all the taste of salt is extracted. Boil till soft enough to pierce with a straw. Then put in a preserving kettle nine pounds cut sugar and one quart water. As soon as it boils, add six pounds lemon peel and three pounds nice sliced apples (pippins are best). Boil till very thick.—Mrs. S. T.
LEMON PRESERVES
May be made of lemon peel, prepared exactly by the above recipe. Put the peel in a preserving kettle and keep covered, while boiling in clear water, till you can run a straw through it. Then throw it into a rich syrup (one pound sugar to one of lemon peel), and boil a long time. Put in a bowl till the next day; then take the syrup (which will be somewhat thin) and boil again till very thick. Pour it over the lemon, and when cold it will be jellied.—Mrs. S. T.
PEACH PRESERVES.
Pare white freestone peaches, not quite ripe. Split in half, take out the stones, and throw the peaches in a bucket of water to prevent them from turning dark. Make a syrup of white sugar, using as many pounds of sugar as you have pounds of peaches. When it has boiled thick, put in as many peaches at
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will cover the bottom of the kettle. Let them boil till nearly done; then take them out, one by one, in a perforated spoon. Lay them in dishes and set in the sun. When all the peaches have been carried through this process, put back the first dish of peaches in the kettle, taking them out when a pretty amber color, and so on till all have been boiled twice. Meantime the peach-kernels should have been scalded and skinned. Put them in the boiling syrup, which must be kept on the fire till very thick. Put the peaches when cool in glass jars, and pour the syrup over them. In a few days examine, and if the syrup has become thin, boil again.—Mrs. S. T.
Peach Preserves.
Pare, and add to a pound of peaches one and one-quarter pounds best sugar. Cook very fast for a few moments, in a porcelain kettle. Turn out in a bowl, cover with muslin or cambric, set in the sun, stirring every day till they seem quite transparent. They retain their flavor much better this way than when cooked on the fire. Put in jars, cover with paper saturated with brandy, and tie up tightly to exclude the air.—Mrs. P. W.
PEACH MARMALADE.
Boil twelve pounds soft peaches in a little water. When reduced to a pulp, run through a colander and boil again till very thick, constantly scraping from the bottom. Add half a pound sugar to one pound fruit. Cool in a bowl, and then put in glass jars with screw tops. Pear marmalade may be made by the same recipe, and also apple marmalade, except that you flavor the last with lemon juice and rind.—Mrs. S. T.
BRANDY PEACHES.
For twelve pounds large freestone Heath peaches, not quite ripe and delicately pared, make a syrup of four pounds sugar. Scald a few peaches at a time in the syrup, till all have gone through this process. Place on dishes to cool. Then put in
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glass jars and add enough good whiskey or brandy to the syrup to cover the peaches. Any spirit will do, if strong enough. Add a few blanched peach-kernels. In a few days see if more liquor or sugar is required. If so, drain off the syrup, add what is needed, and pour again over the fruit. It is a mistake to put too much sugar. Always use freestone peaches.—Mrs. S. T.
Brandy Peaches.
Put the peaches (a few at a time) in boiling lye. Let them remain five minutes, to loosen the fur. Then take them out and wipe perfectly clean and white. Then drop them in cold water. Boil them gently in a rich syrup till a straw will pierce them. Then put in a jar, and mix equal parts of French brandy with the syrup. Carefully exclude the air.—Mrs. G. N.
PEAR PRESERVES.
Scald the fruit, but do not let it remain till it comes to pieces. Boil till clear, in a syrup made of as many pounds of sugar as you have of fruit.—Mrs. J. J. A.
PRESERVED APPLES FOR WINTER USE.
Pare and slice pippins. Put to each pound apples half a pound sugar, and to every eight pounds thus sweetened one quart water, a few cloves, the thin rind and juice of a lemon. Stew till clear, and eat with cream.—Mrs. B. J. B.
APPLE MANGE.
Stew and mash well three pounds pippins, then add three pounds sugar. Just before they are done, add a few drops lemon juice. Put in moulds and it will keep two years. Turned out and sliced, it is a nice dish for tea. Quinces are as nice as apples, prepared this way.—Mrs. B. J. B.
CRAB APPLE PRESERVES.
Put the crab apples in a kettle, with some alum, keeping
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them scalding hot for an hour. Take them out, skin and ex-tract the seed with a small knife, leaving on the stems. Put them in cold water awhile, then take them out, wipe them and put them in a syrup made of as many pounds sugar as you have of fruit. Let them stew gently till they look clear, then take them out and let the syrup boil longer. Siberian crabs may be preserved in the same way, except that they are not peeled and cored.
QUINCE JAM.
Pour boiling water over them and let them remain till the skin rubs off easily. Then peel them and cut off the fair slices. To each pound put twelve ounces sugar, and let them stew together till the syrup is sufficiently thick.
Quince preserves may be made by the same recipe as that used for pears.
DAMSON PRESERVES.
With a sharp penknife, cut a long slit lengthwise in each dam-son. Spread in dishes and set in the sun till the seed comes out readily. Then boil till thoroughly done in a thick syrup made of as many pounds sugar as there are pounds of damsons. Preserve green gage plums and other plums by the same recipe.—Miss P.
FOX GRAPE PRESERVES.
Seed the grapes, then pour scalding water on them and let them stand till cold; then draw off the water, put one pound sugar to one pound of grapes, and boil gently about twenty minutes.—Mrs. A. D.
CHERRY PRESERVES.
Wash, pick and stone the cherries, saving the juice. Allow one pound sugar to each pound fruit. Boil the juice and sugar to a thick syrup, then put in half the cherries and stew till nearly done. Take them out with a perforated spoon and lay on dishes. Put in the other half, let them stew as long as the first; then take out and lay in dishes. Meantime boil the syrup
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gently. When the cherries are cool, put them again in the syrup and boil a short time. Pour in a large bowl and cool, then put in glass jars and cover tightly.
Scarlet short stems and large wax cherries are best for pre-serving.—Mrs. S. T.
STRAWBERRY PRESERVES.
Cap the berries. Put one and a half pounds sugar to each pound fruit. Let them stand two or three hours, and then boil thirty minutes.
STRAWBERRY JAM.
Cap and wash the berries, and put them on to stew with a very small quantity of water. Stir constantly. When thoroughly done and mashed to a soft pulp, add one pound sugar to each pound fruit. The advantage of adding sugar last is that it preserves the color and flavor of the fruit. Stew till sufficiently thick, scraping constantly from the bottom with a batter-cake turner.—Mrs. S. T.
RASPBERRY JAM.
Wash and pick the berries, boil with a little water, mashing and scraping from the bottom as they simmer. When reduced to a thick pulp, add one-half pound sugar to each pound berries. Stew till very thick, scraping constantly from the bottom. Cool in a large bowl, then put in a glass jar with screw top. Black-berry, Dewberry, and Whortleberry Jam may be made by the same recipe.
FIG PRESERVES.
Pick the figs fully ripe the evening before. Cut off about half the stem, and let them soak all night in very weak salt and water. Drain off the salt water in the morning and cover them with fresh. Make a thick syrup, allowing three-quarters pound loaf sugar to each pound fruit. When it boils, drop the figs carefully in and let them cook till they look clear. When done take from the fire and season with extract of lemon or ginger.
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The figs must not be peeled, as the salt water removes the roughness from the skin and keeps the fruit firm and hard.—Miss A. S.
TOMATO PRESERVES (either ripe or green).
The day before preserving, peel and weigh eight pounds pale yellow, pear-shaped or round tomatoes, not quite ripe; spread on dishes alternate layers of tomato and sugar, mixing with the latter the grated rind and juice of four lemons. In the morning, drain off the juice and sugar and boil to a thick syrup. Drop in half the tomatoes and boil till transparent. Take up with a perforated spoon and put on dishes to cool. Then carry the other half through exactly the same process. Then strain the juice, wash the kettle, and put in the juice again. When it boils hard, put in again the first boiled tomatoes. Take them out when they become amber color, and put in the rest. When they are all boiled to an amber color, and cooled on dishes, put them in half-gallon glass jars, and add the syrup after it has been boiled to a thick jelly.—Mrs. S. T.
GREEN TOMATO SWEETMEATS.
Slice the tomatoes and soak them a day and night in salt and water, then in fresh water for an hour or two, then scald in alum water with grape leaves. When taken out of alum water, put in cold water to cook. Scald in ginger-tea and again put in cold water, while you make the syrup. To each pound tomatoes put one and a quarter pounds sugar and a few races of white ginger. Cook the tomatoes till clear, the syrup till thick. When cool, season the syrup with essence of lemon and pour over the tomatoes.—Mrs. C. M.
RECIPE FOR PUTTING UP FRUIT.
For fruit not very acid, weigh one-quarter of a pound white sugar to one pound fruit perfectly ripe. After sprinkling the fruit with sugar, put it in a preserving kettle and let it just come to a boil. Then put it quickly in. glass self-sealing cans
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being careful to screw down the tops tightly.—Mrs. Dr. E. T. R.
CANDIED FRUIT.
Preserve the fruit, then dip it in sugar boiled to a candied thickness, and dry it. Grapes and some other fruits may be dipped in uncooked.
LEMON CONSERVES.
Wash and dry ten lemons. Pare the yellow rind off clear of the white, and beat it in a mortar with double its weight of sugar. Pack closely in a jar and cover with part of the sugar.—Mrs. T.
ORANGE CONSERVES.
Cut the peel in long, thin strips, and stew in water till all bitterness is extracted. Drain off this water and stew again in a thick syrup, allowing one pound sugar to each pound peel. Put away in a cool place for flavoring puddings, pies, etc.
PEACH CONSERVES.
Pare the peaches and cut them from the stone in thick slices. Make a syrup, allowing three-quarters pound sugar to each. pound fruit. Boil the peaches and put them on dishes to dry. As they dry, roll them in granulated sugar, and pack in jars or boxes.—Mrs. W. P.
GOLDEN SYRUP.
Five pounds white sugar; one quart water. Let it boil two or three minutes, then add two pounds strained honey. It will keep for months.—Mrs. D. C.
BLACKBERRY JELLY.
Crush one quart blackberries with one pound best loaf sugar. Cook it over a gentle fire till thick, then add one gill best brandy. Stir it while over the fire, then put it in pots.—Mrs. E.
CURRANT JELLY WITHOUT COOKING.
Press the juice from the currants and strain it. To one pint
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juice put one pound white sugar. Mix together till the sugar is dissolved. Then put them in jars, seal them and expose them to a hot sun two or three days.—Mrs. E.
CURRANT JELLY.
Pick ripe currants from the stem, and put them in a stone jar. Then set the jar in an iron pot and let the fruit boil till the juice is extracted. Pour in a flannel bag and let it drip through—without squeezing, however, as this makes it cloudy. To each pint of juice add one pound good white sugar. Boil about twenty minutes and keep it well skimmed. Put in the glasses while hot, and sun daily.—Mrs. P. W.
CRANBERRY JELLY.
Wash and pick the cranberries, put them in the preserving kettle with a very small quantity of water, cover closely and stew till done. Pour through a jelly bag or coarse towel, with-out squeezing, as this will prevent it from being clear. Measure and pour the liquid into the preserving kettle. Let it boil up and remove the scum, then add the sugar, cut or loaf, one pound to a pint. Boil about twenty minutes, or until it jellies. It preserves the color of fruit jellies to add. the sugar as late as possible.—Mrs. S. T.
APPLE JELLY.
Take half a peck of pippin apples, wash them clean, slice them from the core, put them in a preserving kettle with a quart of water. Boil till entirely soft, then strain through a flannel bag. To each pint of juice add one pound white sugar and the juice of three lemons. Boil till jellied. Do not stir while boiling.—Mrs. P. W.
Apple Jelly.
Pare and stew sour, juicy apples (Greenings are best), in enough water to cover them. Strain as for currant jelly.
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Allow a pound of sugar for each pound of juice. Put them together and strain. Boil four or five minutes, skimming thoroughly.—Mrs. M. B. B.
Apple Jelly.
Take any number of juicy apples, put them in a porcelain kettle, and boil to rags. Then strain them through a cloth or sieve. Put a pound of loaf sugar to each pint of the juice, and boil till it jellies. Flavor with the seed beaten in a mortar, and put in while the apples are cooking.—Mrs. G. W.
CRAB APPLE JELLY.
Slice the apples, take out the cores and seed, as they make the jelly bitter. Put them in a kettle cover with water, and boil till quite soft, keeping it well skimmed. Pour the pulp in a jelly bag, and let it drip through. To each pint of juice, add one pound and a half of sugar. Pour in the glasses while hot. Delicious with meats.—Mrs. P. W.
QUINCE JELLY.
Make the same as apple jelly, only do not pare or core the fruit, as much of the jelly is contained in those parts. Or, you may take the sound parings and cores, stew them and strain the liquor twice, and you will have a jelly as nice as that made from the fruit. To each pound of juice allow one pound of sugar. Boil fifteen minutes.—Mrs. M. B. B.
ORANGE JELLY.
Grate the rinds of two Seville and two China oranges, and two lemons. Squeeze the juice of six oranges and three lemons. Add one and a quarter pounds of loaf sugar and one-quarter of a pint of water, and boil till it jellies. Have ready a quart of isinglass jelly, made quite stiff. Put it to the syrup and let it boil up once. Then strain it and put it in a mould.—Mrs. V. P. M.
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JELLY ORANGES.
Dissolve one package gelatine in one cup cold water, afterwards adding two cups boiling water to thoroughly dissolve it. Add then three cups white sugar, one-quarter teaspoonful cinnamon, grated rind of three oranges, juice of twelve fine oranges. Strain through a flannel bag into a pitcher, without shaking or squeezing. Extract the pulp from the orange, by making a hole in one end of it large enough to admit a mustard spoon. Soak the rind a few hours, and then pour the jelly into each orange through the whole at the end. Then set aside to congeal. Garnish with orange leaves. Cut each. orange in two. A very ornamental dish.—Mrs. McG.
GREEN GRAPE JELLY.
Gather Catawba grapes before ripening. Pick them from the stem, wash them, and put them in a stone jar. Set the jar in a kettle of cold water over a hot fire. When the juice comes out of the grapes, take the kettle off and strain the grapes. To each pint of juice put one pound of the best loaf sugar. Boil twenty minutes in the kettle. Ripe grape jelly may be made in the same way.—Mrs. E.
GRAPE JELLY.
The chief art in making jelly is to boil it continuously, slowly and gently. It will not harden well if the boiling stops, even for a few moments. To preserve the true color and flavor of fruit in jellies or jams, boil well before adding the sugar; in this way the water contained in all fruit juices is evaporated. Heat the sugar before adding it. In making grape jelly, pick the grapes from their stems, wash them, put them over the fire in a vessel containing a little water, to keep them from burning. Stew a few moments; mash gently with a silver spoon, strain, and to every pint of juice, allow one pound of white sugar. After the juice comes to the boiling point, boil twenty
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minutes, pour it over the heated sugar, and stir constantly till all is dissolved. Then fill the jelly glasses.—J. I. M.
REMEDY FOR MOULDINESS IN FRUIT JELLIES.
Fruit jellies may be preserved from mouldiness by covering the surface one-quarter of an inch deep with finely pulverized loaf sugar. Thus protected, they will keep for years.—Mrs. R. C. M. W.
TOMATO JELLY.
Take ripe tomatoes, peel them carefully, cutting out all the seams and rough places. To every pound put half a pound of sugar. Season with white ginger and mace. Boil to a stiff jelly, then add enough good cider vinegar to keep it.—Mrs. Dr. P. C.
[continues]
SUGAR CANDY.
Two cupfuls sugar, one cupful water, one wineglassful vinegar, one tablespoonful butter. Cook ten or fifteen minutes.—Mrs. Dr. J.
Sugar Candy.
Three cupfuls sugar, half a cupful vinegar, half a cupful water, juice of one lemon. Boil without stirring, till brittle. Pour on a buttered dish and pull till white and light.—Mrs. McG.
SUGAR KISSES.
Whisk the whites of four eggs to a stiff froth and stir in half a pound sifted white sugar. Flavor as you like. Lay it when stiff in heaps the size of a small egg, on white paper. Lay on a board half an inch thick and put in a hot oven. When a little yellowish, slip off two of the kisses with a knife and join the bottom parts together. Continue till all are thus prepared.—Mrs. R.
NUT CANDY.
Make sugar candy by one of the foregoing receipts, but instead
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of pouring it into a dish, drop it at intervals over a buttered dish. On each bit of candy thus dropped, lay half the kernel of an English walnut, and when a little cool, pour half a spoonful of sugar candy on top. Candy of almonds, pecans, or palm nuts may be made by the same recipe.—Mrs. S. T.
CREAM CANDY.
Two pounds of sugar, half a cup water, two tablespoonfuls vinegar, one tablespoonful butter. Boil twenty minutes. Season with lemon or vanilla, just as you take it off. Put in a dish and stir till cold.—Mrs. McN.
MOLASSES CANDY.
Boil one quart molasses in a rather deep vessel. Boil stead-ily, stirring from sides and bottom. When a little, poured in a glass of cold water, becomes brittle, it is done. Pour in a buttered dish and pull as soon as cool enough to handle, or you may stir in, when it is nearly done, some picked kernels of the common black walnut. Boil a little longer, pour on a buttered dish, and cut in squares just before it gets cold.—Mrs. S. T.
CARAMELS.
One cake (half a pound) of Baker’s chocolate broken up, four pounds brown sugar, half a pound fresh butter, one pint of milk. Pour the milk in a preserving kettle and pour the other ingredients into this. Let it boil at least half an hour, stirring frequently. When done, a crust of sugar will form on the spoon and on the side of the kettle. Pour in a large tablespoonful extract of vanilla, take from the fire and stir rapidly till it begins to thicken like mush. Then pour quickly into buttered dishes or pans, and when nearly cold cut into small squares.—Mrs. S. T.
Caramels.
Three pounds white sugar, half a pound of chocolate, one pint
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milk, six ounces of butter. Boil three-quarters of an hour and stir constantly.—Mrs. R. C.
CHOCOLATE CARAMELS.
Two and one-half pounds of sugar, three-quarters pound of chocolate, one quarter pound of butter, half a pint of milk or cream.—Mrs. W. C. R.
CREAM CHOCOLATE.
One cupful of cream, with enough white sugar to thicken it. Boil till thick, and when cold, roll up in little balls and put them on a dish on which has been poured some melted chocolate. Then pour over them with a spoon some melted chocolate. When quite cool, cut apart and trim off the edges, if uneven. This cream should be seasoned with a few drops of vanilla and the dish should be buttered.—Miss N.
COCOANUT CARAMELS.
One-quarter pound Baker’s chocolate (half cake), one-quarter pound butter, two pounds nice brown sugar, one teacup rich milk. Stew half an hour or till thick. Add a grated cocoanut. Stir till it begins to boil again. Take from the fire, stir in a tablespoonful vanilla, and pour into buttered dishes. When cool enough to handle, make into balls, the size of a walnut and place on buttered dishes.—Mrs. S. T.
Cocoanut Caramels.
Pour a teacup of boiling milk over one-quarter cake of pounded chocolate. Let it steep an hour, then add one and one-quarter pounds of white sugar, and the milk of a cocoanut. Boil till perfectly done. Then remove from the fire, adding the grated cocoanut. Season with vanilla, pour in buttered dishes, and cut in blocks.—Mrs. W. C.
COCOANUT BALLS.
Wet two pounds of sugar with the milk of a cocoanut. Boil
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and stir till it begins to granulate. Then stir in the cocoanut grated fine. Boil a short time longer, then pour into buttered dishes, and as soon as it can be handled make into balls.—Mrs. J. M.
COCOANUT DROPS.
The white part of a grated cocoanut, whites of four eggs well beaten, one-half pound sifted white sugar. Flavor with rose water or lemon. Mix all as thick as can be stirred; lay in heaps half an inch apart, on paper or on a baking-pan, in a hot oven. Take them out when they begin to look yellowish.—Mrs. R.
ALMOND MACAROONS.
One-half pound almonds, blanched and pounded, with a teaspoonful essence of lemon, till a smooth paste. Add an equal quantity of sifted white sugar and the whites of two eggs. Work well together with a spoon. Dip your hand into water and work them into balls the size of a nutmeg. Lay them on white paper an inch apart, then dip your hand in water and smooth them. Put them in a slow oven for three-quarters of an hour. Cocoanut may be used instead of almonds.—Mrs. M. G. H.
> WINE.
Be sure to get perfectly ripe fruit for making wine, but do not gather it immediately after rain, as it is watery then and less sweet than usual.
Be very careful to stop the wine securely as soon as fermentation ceases, as otherwise it will lose its strength and flavor. Watch carefully to see when fermentation ceases.
Strawberry wine makes a delicious flavoring for syllabub, cake, jelly, etc., and so does gooseberry wine. Dewberries
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make a prettier and better wine than blackberries, and have all the medicinal virtues of the latter.
The clearest wine is made without straining, by the following process: Take a tub or barrel (a flour-barrel for instance), and make a little pen of sticks of wood at the bottom. On top of this pen lay an armful of clean straw. Bore a hole in the side of the tub or barrel as near the bottom as possible, and set it on a stool or box so as to admit of setting a vessel underneath it. After mashing the berries intended for wine, put them on top the straw, and let the juice drain through it and run through the hole at the side of the tub or barrel into the vessel set beneath to catch it. Be careful to have this vessel large enough to avoid its being overrun. Any open stone vessel not used before for pickle will answer, or a bucket or other wooden vessel may be used. Let the berries remain on the straw and drain from evening till the next morning. Some persons make a slight variation on the process above described, by pouring hot water over the berries after putting them on the straw. After the draining is over, an inferior sort of wine may be made by squeezing the berries.
The following process will make wine perfectly clear: To a half-gallon of wine put two wine-glasses of sweet milk. Stir it into the wine and pour it all in a transparent half-gallon bottle. Stop it and set it by for twenty-four hours, at the end of which time the wine will be beautifully clear, the sediment settling with the milk at the bottom. Pour off the wine carefully into another bottle, not allowing any of the sediment or milk to get into the fresh bottle. The same directions apply to vinegar.
BLACKBERRY WINE.
Fill large stone jars with ripe black or dewberries. Cover them with water, mash them, and let them stand several hours, or, if freshly gathered, let them stand all night. Then strain through a thick cloth and add three pounds white sugar to each gallon of juice. Let the wine stand a few days in the jars,
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stirring and skimming each day. Put it in a demijohn, but do not cork it up for some time.—Mrs. M. D.
Blackberry Wine.
Measure the berries and bruise them; to every gallon adding one quart of boiling water. Let it stand twenty-four hours, stirring occasionally; then strain off the liquor into a cask, adding two pounds sugar to every gallon. Cork tight and let it stand till the following October, when it will be ready for use without further boiling or straining.
Blackberry Wine.
One bushel very ripe berries makes ten gallons wine. Mash the berries as fine as possible and pour over them a water-bucket of clear spring water. Cover it and let it stand twenty-four hours to ferment. Next day strain through a cloth, and to every three quarts juice add two quarts clear cold water and five pounds common brown sugar. Pour in a demijohn or runlet, reserving some to fill the vessel as fermentation goes on. After six or eight days, put to every ten gallons one-half box gelatine. After two weeks, cover the bung-hole with a piece of muslin. Two or three weeks later, cork tightly and then leave undisturbed for six months. After that time, bottle and seal. Superior currant wine may be made by this recipe.—Mrs. F.
used this for elderberries
I strained mine. It was cool weather and it tool about 15 days. I bottled it as soon as fermentation eased but left corks loose until it was perfectly sweet.
[Editorial note: Handwritten inscription where the second sentence is written at the bottom of page 463 in the original text.]
Blackberry Wine.
Fill a large stone jar with the ripe fruit and cover it with water. Tie a cloth over the jar and let them stand three or four days to ferment; then mash and press them through a cloth. To every gallon of juice add three pounds of brown sugar. Return the mixture to the jar and cover closely. Skim it every morning for more than a week, until it clears from the second fermentation. When clear, pour it carefully from the sediment into a demijohn. Cork tightly, set in a cool place
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When two months old it will be fit for use.—Mrs. Gen. R. E. Lee.
[Copied from a recipe in Mrs. Lee’s own handwriting.]
GRAPE WINE.
Take any convenient quantity of perfectly ripe grapes. Mash them so as to break all the skins, and put them in a tub or other clean vessel, and let them remain twenty-four hours; with a cider-press or other convenient apparatus, express all the juice, and to each gallon of juice thus obtained add from two to two and a half pounds of white sugar (if the grapes are sweet, two pounds will be enough), put the juice and sugar in a keg or barrel, and cover the bung-hole with a piece of muslin, so the gas can escape and dust and insects cannot get in; let it remain perfectly quiet until cold weather, then bung up tightly. This wine will need no clarifying; if allowed to rest perfectly still it can be drawn off perfectly clear.—Mr. W. A. S.
Grape Wine.
Pick the grapes from the bunch, mash thoroughly, and let them stand twenty-four hours. Then strain and add three pounds of sugar to every gallon of juice. Leave in a cask six months, and then bottle, putting three raisins in each bottle.—Mrs. R. L.
Grape Wine.
Press the grapes, and when the juice settles, add two pounds of white sugar to four quarts of juice. Let it stand twenty-four hours, drain, put in a cask; do not stop tightly till the fermentation is over.—Mrs. R. A.
CATAWBA GRAPE WINE.
Mash ripe grapes to a pulp, and let them stand twenty-four hours. Then squeeze through a cloth, and add two pounds of sugar to each gallon of pure juice. Put in a cask, leave bung out, and put coarse muslin over the hole to admit the air.
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Let it stand six weeks, or till fermentation ceases. Then close the mouth of the cask and let the wine stand several months, after which it may be drawn off.—Mrs. R. D.
Catawba Grape Wine.
To every gallon of grape juice add one quart of cold, clear water, and three pounds of “A” sugar. Pour into a runlet and let it remain uncorked fourteen days, and then cork loosely. Add half a box gelatine to every ten gallons, fourteen days after making it. At the end of a month tighten the cork, then let it remain undisturbed for six months, after which it may be care-fully racked, bottled, and sealed.—Mrs. Dr. E.
FOX GRAPE WINE.
To every bushel of fox grapes add twenty-two quarts of water. Mash the fruit and let it stand twenty-four hours. Strain through a linen or fine sieve that will prevent the seed from getting through. To every gallon of juice add two pounds of brown sugar. Fill the cask not quite full. Let it stand open fourteen days, and then close the bung.—Mrs. Gen. R. E Lee.
[The above was copied from an autograph recipe of Mrs. Lee’s, kindly furnished by her daughter.]
WILD BLACK GRAPE WINE.
Pick the grapes from the stem and cover with water. Mash and strain immediately. Add three pounds white sugar to one gallon juice. Garden grape wine is made in. the same way. If you prefer a red wine, let the water stand on the grapes all night. The light wine is the best, however.
This wine has to be kept much longer than blackberry wine before it is fit for use.—Mrs. M. D.
NATIVE GRAPE WINE.
Pick all the perfect grapes from the bunches, wash them and pack them down in a wooden or stone vessel. Pour over them
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boiling water—about one quart to every bushel of grapes. Tie a cloth over them and let them stand a week or ten days. Then strain it and add three pounds sugar to every gallon juice mixing it well. Put in demijohns and tie a cloth over the top Let it stand six months, and then cork it tightly. The wine will be fit for use in nine months.—Mrs. Dr. S.
GOOSEBERRY WINE.
To every gallon of gooseberries add three pints of boiling water. Let it stand two days, then mash and squeeze out the juice, to every gallon of which add three pounds of sugar. Put it in a cask and draw off about the usual time of drawing off other wines.—Mrs. R. T. H. A.
CURRANT WINE.
Put three pounds of brown sugar to every squeezed gallon of currants. Add a gallon of water, or two, if juice is scarce. It is better to put it in an old wine-cask and let it stand a year before you draw it off.—Mrs. Gen. R. E. Lee.
[Copied from a recipe in her own handwriting.]
Currant Wine.
Mash the currants well and strain through a linen towel. Add a gallon of water to every gallon of juice. Allow three pounds sugar to every gallon of the mixture. Put in a cask and cork loosely till fermentation is over. Bottle in September.—Mrs. Dr. S.
Currant Wine.
To one gallon well picked and washed currants, add one gallon water. Let it stand twenty-four hours, then strain through a flax linen cloth. Add to a gallon of juice and water three pounds brown sugar. Let it stand fourteen days in a clean, open cask.—Mrs. Dr. E.
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CHERRY WINE.
Measure the berries and bruise them, adding to every gallon one quart boiling water. Let it stand twenty-four hours, stirring occasionally. Then strain off the liquor, put in a jar, adding two pounds sugar to every gallon. Stop tightly, and let it stand till the next October, when it will be fit for use without straining or boiling.
STRAWBERRY WINE.
Mash the berries and add to each gallon of fruit a half-gallon boiling water. Let it stand twenty-four hours, then strain and add three pounds brown sugar to each gallon juice. Let it stand thirty-six hours, skimming the impurities that rise to the top. Put in a cask, reserving some to add as it escapes from the cask. Fill each morning. Cork and seal tightly after the fermentation is over.—Mrs. E.
ORANGE WINE.
One gallon juice of sour oranges, four gallons water, twenty pounds sugar. Boil it and clarify with the whites of two eggs; skim the liquid till the scum has disappeared. Pour into a vessel of suitable size, taking the precaution to first strain it through flannel. Add three-quarters of a bottle of raw juice and let it ferment. Bottle in six months. Put less sugar if you prefer a wine less sweet.—Mrs. N.
CIDER WINE.
One gallon sweet cider, three pounds sugar. Put in a cask and let it ferment. Keep the vessel full so that it will run over. Let it stand fifteen days. Put the corks in a little tighter every day. Let it stand three months, then bottle and seal up.—Mrs. E. B.
TOMATO WINE.
Pick small, ripe tomatoes off the stems, put them in a clean bucket or tub, mash well, and strain through a linen rag (a bushel will make five gallons of juice). Add from two and a
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half to three pounds brown sugar to each gallon. Put in a cask and let it ferment like raspberry wine. If two gallons water be added to a bushel of tomatoes, the wine will be as good.—Mrs. A. D.
EGGNOG.
To each egg one tablespoonful of sugar, one wine-glassful of milk, one wine-glassful of liquor. The sugar and yolks to be well beaten together, and the whites (well beaten) added by degrees. To twelve eggs, put eight glassfuls of brandy and four of wine. Put the liquor in the yolks and sugar, stirring slowly all the time; then add the whites, and lastly the milk.—Mrs. F.
Eggnog.
Three dozen eggs, three pounds of sugar, half a gallon of brandy, half a pint of French brandy, half a gallon of milk. Beat the yolks and whites separately. Stir the sugar thor-oughly into the yolks, add the brandy slowly so as to cook the eggs, then add the milk, and lastly the whites, with grated nutmeg, reserving enough for top-dressing.—Mrs. P. W.
Eggnog.
Take any number of eggs you wish, beat the whites and yolks separately and as light as possible. Stir into the yolks, while beating, a tablespoonful of sugar to each egg. Then pour on the yolks and sugar a small wine-glassful of wine, flavored with a little vanilla, to each egg. On that pour a wine-glassful of rich milk or cream to each egg. Beat the whites as if for cake, then beat in enough sugar to make them smooth and stiff. Stir this into the eggnog for twenty minutes, and grate nutmeg on the top.—Mrs. R. C.
APPLE TODDY.
Half a gallon of apple brandy, half a pint of French brandy, half a pint of peach brandy, half a pint of Madeira wine, six apples, baked without peeling, one pound of sugar, with enough
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hot water to dissolve it; spice, if you like. This toddy, bottled after straining, will keep for years, and improve with age.—Mrs. C. C. McP.
Apple Toddy.
One gallon of apple brandy or whiskey, one and a half gallon of hot water, well sweetened, one dozen large apples, well roasted, two grated nutmegs, one gill of allspice, one gill of cloves, a pinch of mace. Season with half a pint of good rum. Let it stand three or four days before using.—Col. S.
RUM PUNCH.
Make a rich, sweet lemonade, add rum and brandy to taste, only dashing with brandy. It must be sweet and strong.—Mrs. D. R.
REGENT PUNCH.
One pint of strong black tea (in which put the rind of four lemons cut very thin). Two pounds of sugar, juice of six lemons, juice of six oranges, one pint of French brandy, one pint of rum, two quarts of champagne. Serve in a bowl, with plenty of ice.—Mrs. C. C. McP.
TEA PUNCH.
Three cups of strong green tea (in which put the rind of six lemons, pared very thin), one and one-half pound of sugar, juice of six lemons. Stir together a few minutes, then strain, and lastly add one quart of good rum. Fill the glasses with crushed ice when used. It will keep any length of time bottled. Fine for hot weather.—Mrs. A. B.
ROMAN PUNCH.
Grate the rind of four lemons and two oranges upon two pounds of sugar. Squeeze the juice of these, and let it stand several hours. Strain them through a sieve. Add one quart
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of champagne and the whites of three eggs, beaten very light. Freeze, and serve in hock glasses.—Mrs. C. C. McP.
Roman Punch.
To make a gallon. One and a half pint of lemon juice, rinds of two lemons grated on sugar, one pint of rum, half a pint of brandy, two quarts of water, three pounds of loaf sugar. A pint-bottle of champagne is a great improvement. Mix all together, and freeze.—Mrs. B. C. C.
BLACKBERRY CORDIAL.
Two quarts blackberry juice, one pound loaf sugar, four grated nutmegs, one-quarter ounce ground cloves, one-quarter ounce ground allspice, one-quarter ounce ground cinnamon. Simmer all together, for thirty minutes, in a stewpan closely covered, to prevent evaporation. Strain through a cloth when cold and add a pint of the best French brandy. Soothing and efficacious in the summer complaints of children. Dose, one teaspoonful poured on a little pounded ice, once or several times a day, as the case may require.
Whortleberry cordial may be made by the same recipe. Good old whiskey may be used for either, in the absence of brandy.—Mrs. Gen. S.
Blackberry Cordial.
Half a bushel of berries, well mashed, one-quarter pound of allspice (pulverized), two ounces cloves (pulverized). Mix and boil slowly till done. Then strain through homespun or flannel, and add one pound white sugar to each pint of juice. Boil again, and, when cool, add half a gallon best brandy. Good for diarrhœa or dysentery. Dose, one teaspoonful or more according to age.—Mrs. S. B.
DEWBERRY CORDIAL.
To one quart juice put one pound loaf sugar and boil these
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together fifteen minutes. When cool, add one gill brandy, one tablespoonful mace, cloves, and allspice powdered. Bottle and cork tightly.—Mrs. A. D.
Dewberry Cordial.
Two quarts strained juice, one pound loaf sugar, four grated nutmegs, one-half ounce pulverized cinnamon, one-quarter ounce pulverized cloves, one-quarter ounce pulverized allspice. Simmer all together for thirty minutes, in a saucepan tightly covered to prevent evaporation. Then strain through a cloth, and, when cold, add one pint best French brandy. Bottle and cork tightly.—Mrs. D. R.
STRAWBERRY CORDIAL.
One gallon apple brandy, four quarts strawberries. After standing twenty-four hours, press them through a cotton bag, and add four quarts more of berries. After twenty-four hours more, repeat this process. To every quart of the cordial add one pound of sugar, or sweeten it with a syrup made as follows: two pounds sugar, one pint water, white of one egg whipped a little—all boiled together. When cold, add one pint syrup to one quart cordial.—Mrs. C. F. C.
CHERRY CORDIAL.
Extract the juice from ripe Morella cherries as you would from berries. Strain through a cloth, sweeten to your taste, and when perfectly clear, boil it. Put a gill of brandy in each bottle, cork and seal tightly. Will keep all the summer in a cool place. Delicious with iced water.
CHERRY CORDIAL OR CHERRY BRANDY.
Take three pounds Morella cherries. Stone half and prick the rest. Throw into a jar, adding the kernels of half slightly bruised. Add one pound white sugar. Cover with brandy, and let it stand a month.—Mrs. E.
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MINT CORDIAL.
Pick the mint early in the morning while the dew is on it. Do not bruise it. Pour some water over it, and then drain it off. Put two handfuls in a pitcher with a quart of French brandy. Cover and let it stand till next day. Take out the mint carefully, and put in as much more, which take out next day. Add fresh mint a third time, taking it out after twenty-four hours. Then add three quarts water and one pound loaf sugar to the brandy. Mix well, and, when clear, bottle.—Mrs. Dr. J.
STRAWBERRY ACID.
Put twelve pounds fruit in a pan. Cover it with two quarts water, having previously acidulated the water with five ounces tartaric acid. Let it remain forty-eight hours. Then strain, taking care not to bruise the fruit. To each pint of juice add one pound and a half powdered sugar. Stir till dissolved, and leave a few days. Then bottle and cork lightly. If a slight fermentation takes place, leave the corks out for a few days. The whole process to be cold. When put away, the bottles must be kept erect.—Mrs. Col. R.
ROYAL STRAWBERRY ACID.
Dissolve two ounces citric acid in one quart spring water, which pour over three pounds ripe strawberries. After standing twenty-four hours, drain the liquor off, and pour it over three pounds more of strawberries. Let it stand twenty-four hours more, and again drain the liquor off. Add to the liquor its own weight of sugar. Boil three or four minutes, put in cool bottles, cork lightly for three days, then cork tightly and seal.—Mrs. G.
STRAWBERRY VINEGAR.
Four pounds strawberries, three quarts vinegar. Put fresh, ripe berries in a jar, adding to each pound a pint and a half of fine, pale white-wine vinegar. Tie a thick paper over them and
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let them remain three or four days. Then drain off the vinegar, and pour it over four pounds fresh fruit. After three days drain it again, and add it a third time to fresh fruit. After draining the last time, add one pound refined sugar to each pint of vinegar. When nearly dissolved, stir the syrup over a fire till it has dissolved (five minutes). Skim it, pour it in a pitcher, cover it till next day. Then bottle it, and cork it loosely for the first few days. Use a few spoonfuls to a glass of water.—Mrs. E. P. G.
RASPBERRY VINEGAR.
Put a quart red raspberries in a bowl. Pour over them a quart strong apple vinegar. After standing twenty-four hours, strain through a bag, and add the liquid to a quart of fresh berries. After twenty-four hours more, strain again, and add the liquid to a third quart of berries. After straining the last time, sweeten liberally with pounded loaf sugar, refine and bottle. Blackberry vinegar may be made by the same recipe.—Mrs. C. N.
Raspberry Vinegar.
Put two quarts ripe, fresh gathered berries in a stone or china vessel, and pour over them a quart of vinegar. After standing twenty-four hours, strain through a sieve. Pour the liquid over two quarts fresh berries, which strain after twenty-four hours. Allow one pound loaf sugar to each pint of juice. Break up the sugar and let it melt in the liquid. Put the whole in a stone jar, cover closely, and set in a kettle of boiling water, which must be kept boiling briskly an hour. Take off the scum, and, when cold, bottle.—Miss N. L.
RASPBERRY ACID.
Dissolve five ounces tartaric acid in two quarts water, and pour it over twelve pounds berries. Let it stand twenty-four hours, and then strain without bruising the fruit. To each pint clear juice add one pound and a half dissolved sugar, and leave
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a few days. If a slight fermentation takes place, delay corking a few days. Then cork and seal.—Mrs. G.
LEMON VINEGAR.
Fill a bottle nearly full of strong cider vinegar. Put in it the rind of two or three lemons, peeled very thin. In a week or two it will be ready for use, and will not only make a nice beverage (very much like lemonade), but will answer for seasoning.—Mrs. M. C. C.
LEMON OR ORANGE SYRUP.
Put one pound and a half white sugar to each pint of juice. Add some peel, and boil ten miniates, then strain and cork. It makes a fine beverage, and is useful for flavoring pies and puddings. The juice of any acid fruit may be made into a syrup by the above recipe.
ORGEAT.
Make a syrup of one pound sugar to one pint water. Put it aside till cold. To five pounds sugar put one gill rose-water and two tablespoonfuls essence of bitter almonds.—Mrs. I. H.
SUMMER BEER.
Twelve quarts water, one quart molasses, one quart strong hop-tea, one-half pint yeast. Mix well and allow to settle. Strain through a coarse cloth, and bottle. It will be good in twenty-four hours.—Mrs. E. W.
CREAM BEER.
Two ounces tartaric acid, two pounds white sugar, three pints water, juice of one lemon. Boil all together. When nearly cold, add whites of three eggs, well beaten, with one-half cupful flour, and one-half ounce essence wintergreen. Bottle and keep in a cool place. Take two tablespoonfuls of this mixture for a tumbler of water, in which put one-quarter teaspoonful soda.—Mrs. E.
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LEMON BEER.
Cut two large lemons in slices and put them in a jar. Add one pound white sugar and one gallon boiling water. Let it stand till cool; then add one-quarter cupful yeast. Let it stand till it ferments. Bottle in the evening in stone jugs and cork tightly.—Mrs. G. W. P.
GINGER BEER.
One and a half ounce best ground Jamaica ginger, one and a half ounce cream of tartar, one pound brown sugar, two sliced; lemons, four quarts boiling water, one-half pint yeast. Let it ferment twenty-four hours. In two weeks it will be ready for use.—Mrs. G. W. P.
SMALL BEER.
Fifteen gallons water, one gallon bran, one and a half gallon molasses, one quart corn or oats, one-quarter pound hops. Let it boil up once; take it off and sweeten with the aforementioned molasses. Put it in a tub to cool. When a little more than milk warm, add one and a half pint yeast. Cover it with a blanket till next morning, and then bottle.—Mrs. M. P.
MULLED CIDER.
To one quart cider take three eggs. Beat them light and add sugar according to the acidity of the cider. When light, pour the boiling cider on, stirring briskly. Put back on the fire and stir till it fairly boils. Then pour off.—Mr. R. H. M.
CRAB CIDER.
To a thirty-gallon cask put one bushel clean picked grapes. Fill up with sweet cider, just from the press—crab preferred. Draw off in March, and it is fit for use. Add brandy, as much as you think best.—Mrs. A. D.
http://digital.lib.msu.edu/projects/cookbooks/html/books/book_49.cfm
Manual for Army Cooks
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By The United States Subsistence Dept.
Washington: G.P.O., 1896
Interest: Military Cooking & Quantity Cooking
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Introduction
Manual for Army Cooks/Prepared Under The Direction Of The Commissary General Of Subsistence;
Published By Authority Of The Secretary Of War For Use In The Army Of The United States.
Washington: G.P.O., 1896.
This book represents a small but important body of culinary literature - food for the military. This is a particularly interesting volume. In addition to hundreds of recipes for use in garrison and in camp (permanent, temporary, or on a continuous march), there are discussions and illustrations of ovens, ranges, bake houses, equipment, and utensils. There are suggested bills of fare; hints on purifying water that is muddy, putrid, or salt; securing and transporting rations; how to run a mess; duties of cooks, waiters and others - and so much more.
The majority of recipes in this volume are for cooking in garrison. Just about every recipe in this section (pp.57-201) is made from scratch; canned goods are called for in some recipes in the camp cookery section. But the garrison recipes are what surprises. They include recipes for Kidney Soup, Salt Codfish Hash, Crimean Kebobs, Marrow Bones, Pemmican, Fancy Bacon (New Orleans Style), To Bake or Roast a Quarter of Lamb, Roast Loin of Veal, Baked Venison, Stewed Rabbit, Boiled Okra, Stewed Parsnips, Succotash, Sauerkraut, Stewed Salsify, Fried Mushrooms, Dried Peas and Oatmeal, Stewed Rice, Hominy Grits, Fried Eggplant, both French and Jerusalem Artichokes, Flannel Cakes, Rhode Island Pancakes, Plum Duff, Apple Dumplings, Rice Toad-in-the-Hole, Roly-Poly, Brown Betty, Baked Cracker Pudding, Frijoles, Tamales, Chile con Carne, and Jambalaya.
These are obviously a far cry from today’s M.R.E.s (Meals-Ready-To-Eat).
There are also the intriguingly named recipes for Bombshells, Cannon Balls, and Artillery Pie. The discussions on feeding the military man are numerous and interesting. For example, we are informed that “the appetite of men taken from quarters and placed in the field increases considerably for the first few days. Meats that would be indigestible from toughness, and simple dishes often neglected while living in barracks, are eaten with appetite.”
Those interested can do further research in similar books published by the American Army and Navy as well as compare volumes published in other countries, such as Great Britain.
Top of the Page
[I don’t see the _ it on a shingle recipe, but thought your chef might make use of these.....LOL...granny]
http://digital.lib.msu.edu/projects/cookbooks/html/books/book_54.cfm
Mrs. Rorer’s New Cook Book
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By Sarah Tyson Rorer
Philadelphia, Arnold And Company [c1902]
Interest: Asian & Creole & The Great Ladies & Jewish & Hispanic & Homemaking ... etc. & Hotels, ... etc. & Middle Eastern
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Introduction
Mrs. Rorer’s New Cook Book; A Manual of Housekeeping, By Sarah Tyson Rorer.
Philadelphia, Arnold And Company [c1902]
Mrs. Rorer is one of the great ladies of American culinary history. She was a nationally recognized cookery expert, founded and ran a cooking school in Philadelphia for 18 years, authored over 75 books and pamphlets, edited her own magazine Table Talk, and the short-lived Household News and was domestic editor of the Ladies Home Journal for 14 years.
Many of her publications were advertising pamphlets and small, attractive books on special subjects such as eggs, oysters, ice cream, breads, leftovers, candy, chafing dishes and salads. Many of her writings had multiple printings and were considered indispensable in tens of thousands of homes, especially in the Northeast.
Among her other major books were Mrs. Rorer’s Vegetable Cookery and Meat Substitutes, one of the most detailed and savory of vegetarian cookbooks and her Mrs. Rorer’s Every Day Menu Book. This latter is one of the few such books of the period to offer a complete suggested menu for each of the 365 days of the year, 3 meals a day, breakfast, lunch and dinner. It also includes an extensive list of menus for special occasions, with accompanying illustrations, including a Golf Luncheon, a Japanese Tea, a Chafing Dish Supper, a Gentleman’s Game Dinner, A Few Simple Twelve O’Clock Breakfasts, and Lenten Dinners. Her Diet for the Sick is an exhaustive (557pp.) investigation into the best foods to be cooked for patients suffering from 100 specific diseases from anemia to ulcers and yellow fever. She, along with a number of the leading 19th century culinary authorities, was obviously interested in diet, nutrition and health.
We have chosen to represent the impressive culinary output by Mrs. Rorer with this volume, her magnum opus. It includes 731 pages of recipes (over 1500), hints and advice and more than 125 illustrations. There are instructions for various utensils amd equipment, and special chapters on Jewish, Spanish, Creole and Hawaiian dishes. Recipes from acorns to zwieback. This is one of America’s great cookbooks. The Ladies Home Journal reprinted it in 1970.
The recipes can be used today. The Cream of Salsify Soup (p.77) sounds delicious, especially if one follows her suggestion to add a bit of salt codfish. The Vegetables chapter formidably displays Mrs. Rorer’s interest and knowledge of the subject. In its 160 pages, it contains, for example, in addition to the usual produce, nine recipes for Lentils (including Egyptian Style, Pie and Souffle, and two dozen for various kinds of cabbages, kale, caulifower and brussels sprouts, several each for parsnip, carob bean, artichokes, Jerusalem artichokes, celeriac, egg plant, horse radish, and okra. The attention paid to mushrooms is extraordinary for the time period. There are detailed descriptions of various mushroom varieties followed by recipes for using them, including Baked Lepiota Procera, Pickled Clavaria, Puff Balls a la Poulette, and Mushroom Catsup.
Every section is equally informative. The range of desserts and confections is enormous. In addition, there are twenty pages devoted to Nuts, including recipes for Peanut Wafers, Cocoanut Jambolaya, Chestnut Griddle Bread, Nut and Fruit Crackers, and Nut Sausage.
This volume offers a picture of the then-current knowledge of diet, nutrition, culnary history, etc. It is an excellent view of cooking at the turn of the 19th/20th centuries.
http://digital.lib.msu.edu/projects/cookbooks/html/books/book_69.cfm
Mary at the Farm and Book of Recipes
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By Edith M. Thomas
Norristown, Pa., Printed By John Hartenstine, 1915.
Interest: Northeast & Pennsylvania Dutch, Quaker
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Introduction
Mary At The Farm And Book Of Recipes Compiled During Her Visit Among The “Pennsylvania Germans,”
By Edith M. Thomas. With Illustrations...
Norristown, Pa., Printed By John Hartenstine, 1915.
What a marvelous book this is. It offers insight into the lives, manners, domestic arts and cuisine of the Pennsylvannia Dutch people. It is considered among the major reliable early 20th century sources for this uniquely American cuisine.
After interviewing a number of old informants, the author, Edith M. Thomas, wove together this factual but fictitious story of Mary Midleton and her visit one summer to the farm of her Aunt Sarah and Uncle John.
At age nineteen, Mary is about to be married and feels the need of learning about “how to keep house, cook, economize and to learn how to get the most profit from life.” What better school could she have than the Bucks County farm home of her great aunt and uncle. Aunt Sarah teaches Mary various crafts (especially beadwork and rug-making) and reveals the mysteries of cooking in hundreds of pages of authentic and traditional recipes, many accompanied by the stories and lore associated with them.
To read the recipe titles is to savor this special cuisine: Preserved Yellow Ground Cherries, Brod Knodel (Bread Dumplings), German Pot Pie, Green Corn Fritters, Mouldasha (Parsley Pies), Sour Cream Crullers, Pickled Red Cabbage, Brown Potato Chowder, Sauergebrauten, Gedamptes Rinderbrust, Snitzel, Pebble-Dash or Shoo-Fly Pie, Rivel Kuchen, Aunt Sarah’s Cheese Cake and hundreds more.
America has many distinct ethnic/religious groups with their own special foodways. We have chosen this book to represent not only the Pennsylvania Dutch, but also the other groups, such as the Quakers, Shakers, Doukabours, Mormons, etc. This book was reprinted in 1928 and is quite hard to find in either edition. We are pleased to make it available once again to interested culinary historians.
http://digital.lib.msu.edu/projects/cookbooks/html/books/book_64.cfm
The Mary Frances Cook Book
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By Jane Eayre Fryer
Philadelphia, The John C. Winston Co., [1912].
Interest: Children’s Cookery
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Introduction
The Mary Frances Cook Book; Or, Adventures Among the Kitchen People, By Jane Earyre Fryer; Full Page Illustrations By Margaret G. Hays, Other Illustrations By Jane Allen Boyer.
Philadelphia, The John C. Winston Co., [1912].
This volume was selected to represent the several dozen children’s cookbooks published in America in the period covered by this project. It is one most loved by people who owned a copy in their childhood. In my thirty years as an antiquarian cookbook dealer, this was the children’s book most often requested. And, for good reason. It is a beautiful volume, with charming illustrations, a lovely story line and good, workable recipes.
In addition to cooking recipes, much can be learned from this book. In common with most other early cookbooks this one has hidden messages telling little girls what their obligations are: they must be obedient, kind, courteous, have good manners, take responsibility, obey parents, serve the males in the household and other quaint Victorian ideas.
In this volume, the mother has become ill, but fortunately she had fulfilled one of her motherly duties by writing cooking instructions for her daughter to use, should the need arise. When the mother is taken away to recuperate, Mary Frances tries to use the book her mother had written with such foresight. But the little girl is quite unsure of herself and still needs help. Thus she is delighted to find that the cooking utensils begin to talk and instruct her. She becomes quite a success in the kitchen and prepares a homecoming dinner for her mother’s return. Her mother praises her and is very proud of her accomplishments.
However, one need not look for any hidden messages here; simply enjoy this beautiful and inventive children’s cookbook.
http://digital.lib.msu.edu/projects/cookbooks/html/books/book_39.cfm
Miss Corson’s Practical American Cookery
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By Juliet Corson
New York: Dodd, Mead & Co., 1886.
Interest: The Great Ladies & Jewish
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Introduction
Miss Corson’s Practical American Cookery and Household Management.
New York: Dodd, Mead & Co., 1886.
Juliet Corson is another of the “great ladies” of 19th century American cooking. This volume is, perhaps, her masterpiece. It is essentially an early regional American cookbook. It was the result of an appeal by the author for information about local dishes which was sent to the U.S. Commissioner of Education and circulated by him throughout the country.
Miss Corson explains that because she had been criticized that “the cookery of Europe enters so largely into the author’s scheme of teaching,” she undertook to write this book “to verify her assertion that genuine American cookery is both wholesome and palatable and has lost none of the traditional excellence which characterized it in our grandmothers’ days.”
The resulting book is a fascinating mixture of French recipes (Foie Gras with Truffles) and regional American dishes (New England Style Rhubarb Pie, Philadelphia Ice Cream, Succotash from Dried Samp and Beans, Apple Pan Dowdy and Virginia Verder, or Bottled Milk Punch).
Miss Corson founded the New York Cooking School and worked diligently to teach rich and poor alike the proper way to prepare food. Various versions of her New York Cooking School Text were used in public and private classes throughout the country. She was particularly interested in helping the poor and to that end wrote and underwrote various pamphlets such as ,Fifteen Cent Dinners for Workingmen’s Families and Twenty-Five Cent Dinners for Families of Six. She authored about a dozen books and also collaborated on numerous promotional pamphlets and endorsements.
She was an active participant in the 1893 World’s Columbian Exposition and was in charge of the New York Exhibit of cooking schools there.
http://digital.lib.msu.edu/projects/cookbooks/html/books/book_37.cfm
Mrs. Lincoln’s Boston Cook Book
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By Mary Johnson Bailey Lincoln
Boston: Roberts Brothers, 1884
Interest: Cooking Schools & The Great Ladies & Northeast
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Introduction
Mrs. Lincoln’s Boston Cook Book: What To Do and What Not To Do in Cooking.
By Mary Johnson Bailey Lincoln
Boston: Roberts Brothers, 1884.
In April 1946, the Grolier Club, one of the most prestigious bibliophilic societies, opened an exhibition “One Hundred American Books Printed Before 1900,” books chosen on the basis of their influence on the life and culture of the people. The purpose of the exhibition was to display books that “would arouse in all who saw it a feeling of pride in the accomplishments of our country.”
The selection committee explained its choices:
These books have influenced not only the life and culture of our own country but the form of government and the literature of foreign lands....Some of the wisdom, some of the imagination, and some of the spirit that stirred the minute-men and the statesmen who brought this nation to greatness are perpetuated in these American books.
One cookbook, and only one, was selected for this exhibition - this one: Mrs. Lincoln’s Boston Cook Book. The committee commented on Mrs. Lincoln’s ability to arrange her material in an orderly plan and to set it forth in plain, sensible language that housewives could understand. The committee continued its praise by saying that while the book instantly became the standard kitchen companion, it had still greater effect in shaping the course of early work in domestic science in grade and normal schools.
All of this praise is well deserved. The book was in print, in original and revised editions, for forty years, a twenty-third printing being recorded in 1923. The praise for the book in newspapers and journals of the day was simply superlative, if not hyperbolic.
Mrs. Lincoln published numerous other cookbooks and authored many commercial promotional pamphlets for food and cooking-equipment companies. She also served a ten-year stint as culinary editor of the ‘American Kitchen Magazine’ (also variously titled the ‘New England Kitchen’ and ‘Home Science Magazine’.)
Many of the recipes in this book are written in a modern manner, with the ingredients listed at the beginning, followed by instructions. Most recipes have specific measurements. After a 35-page introduction, there are about 75 pages devoted to baked goods, including a detailed essay on flour, bread and bread-making.
All of the bounty of a New England breakfast can be found here in great variety: biscuits, breads, rolls, rusks, bunns, loaf cakes, toast, muffins, gems, shortcakes, cakes, sticks, Sally Lunns, Dodgers, Dabs, Corn Meal Puffs, Bannock, Hoe Cake, Pop-overs, Crisps, Crusts, Drop Cakes, Waffles, Wafers, Griddle-Cakes, Pancakes, Slappers, Doughnuts, Crullers, Wonders, Cheats, Cinci, Rags and Fritters. Plus mush and puddings!
There are dishes for everyday and dishes for entertaining. See the Gateau de Princess Louise or the Brown Bread Ice-Cream. And what Boston book would be complete without a suggestion for having a Clam Bake.
Recipe courtesy of:
Fatfree Vegan Kitchen
Pineapple Coffee Cake
Dry Ingredients:
1 cup quick or whole oats (not instant)
1 cup whole wheat flour
1/2 cup vegan sugar (I used demerara)
2 teaspoons baking powder
1 1/2 teaspoons Ener-G Egg Replacer
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients:
3 tablespoons water
1 tablespoon white or cider vinegar
1 cup crushed pineapple packed in pineapple juice, undrained
1/3 cup unsweetened applesauce
Topping:
2 tablespoons coarse sugar, such as demerara or raw sugar
1/2 teaspoon cinnamon
Preheat the oven to 350 F. Lightly spray or wipe the bottom and sides
of a
8 X 8-inch glass baking pan with oil or cooking spray. (You may use
metal,
but the baking time will vary.)
Put the oats into a blender and grind until they are fine. Stir a
couple of
times to make sure that they’re uniformly ground.
Mix the oat flour with the other dry ingredients. Add the wet
ingredients
and stir until moistened and completely combined, but don’t over-mix.
Pour
into the prepared pan (batter will be thick). Mix together the sugar
and
cinnamon topping, and sprinkle it over the top.
Bake for 30-40 minutes, until a toothpick inserted in the middle
comes out
clean. Allow to cool for at least 15 minutes. Eat and celebrate!
Makes about 9 pieces. Each piece contains: 155 Calories (kcal); 1 g
Total
Fat; (4% calories from fat); 3 g Protein; 36 g Carbohydrate; 0 mg
Cholesterol; 299 mg Sodium; 3 g Fiber.
Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
All rights reserved.
If you re-post this recipe, please give credit where it is due and
post a
link to this page.
The link is: http://blog.fatfreevegan.com/printer/pineapple-cake.htm
How much Egg Replacer do you need to replace one egg?
One Egg = 1 1/2 tsp Egg Replacer to 2 tbsp of water. To replace egg
whites use the same amount as replacing the entire egg, so One Egg
White=1
1/2 tsp Egg Replacer to 2 tbsp of water. To replace the egg yolk stir
1-1/2
tsp Egg Replacer into 1 tbsp of water.
The recipe calls for 1 1/2 tsp Egg Replacer, and 3 TBS of water. You
could
just omit two of the tablespoons of water (and the En-Er-G Egg
Replacer)
and use either one egg, two egg whites, or the equivalent amount of Egg
Beaters - your choice. :)
House Park Barbecue
West 12th Street
House Park Beans
1 pound pinto beans
1 gallon water
3 tablespoons chili powder
1 teaspoon garlic powder
2 teaspoons salt
4 tablespoons sugar
Wash beans, discarding any bad or half beans. Fill large pot with
beans and water. Add chili and garlic powders. Bring to a rolling
boil and continue to boil for 2.5 hours, adding 1-2 quarts additional
boiling water as needed to keep beans from sticking to bottom of pot.
Reduce heat to low and add salt and sugar. Simmer 15 minutes more,
stirring occasionally. Makes 8-10 servings.
House Park Bar-B-Q on West 12th Street has been serving some of the
best barbecue in Austin. “No meat or fat is added to the pot, so the
salt and sugar fight it out at the end for flavor!” says owner Joe
Sullivan.
Austin American Statesman
Wednesday, February 2, 1994
http://www.freerepublic.com/focus/bloggers/2012474/posts?page=4
Weekly Gardening Thread -— Happy Mother’s Day
Garden Girl’s Monthly Gardening Column | May 2007 | Garden Girl
Posted on Wednesday, May 07, 2008 7:50:50 AM by Gabz
[Excellent thread, several suggestions on gardens...granny]
T O D A Y ‘ S Q U O T E
- - - - - - - - - - - - - - - - - - - - - -
The air is like a butterfly with frail
blue wings. The happy earth looks
at the sky and sings. ~Joyce Kilmer
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
T O D A Y ‘ S T I P S
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
HERBS ‘N SPICES: GROWING TIDBITS
Herbs such as rosemary, lavender and sage are VERY
drought tolerant. They actually like the soil on the drier
side, BUT this is after their roots have become settled
and they are established. When these plants are young
you should provide them with extra water until they are
older and their roots can grow to a deeper level. One
ideas is to dig little “trenches” around the plants and fill
them with water to provide that extra moisture that will help
them.
MAKING COMPOST TEA
Compost tea is a healthy, chemical free “beverage” for
your plants! There are many ways you can make it, but
one simple way is to make it with comfrey leaves. They
are good for the soil, and the tea is good for your plants.
Using a five gallon bucket that you’ve filled half way with
water, fill it with fresh comfrey leaves. Set the bucket in
the sun, and allow it to ferment until the water turns brown.
It may smell at first, but the odor will go away. To use your
“tea”, add one cup of it to a gallon of water and use it on
your new and your established plants.
DIVIDING HERBS
Some herbs can be dug up in the early spring or fall and
divided as you would many perennial flowers. These include
chives, oregano, yarrow, mints and lemon balm. Also, if you
are growing mint in the ground, go out after a good rain and
pull up the runners. They can spread VERY quickly, so you
want to pull it now!
MORE: Growing and using garlic chives—
http://www.oldfashionedliving.com/garlic-chives.html
Thanks to Milford421 for this alert:
Description
[KGO] CALIFORNIA - Local couple buys suspicious toothpaste
“And it isn’t safe. The counterfeit has antifreeze in it. “
http://abclocal.go.com/kgo/story?section=news/7_on_your_side&id=6128914