American Housewi
The American Housewife Containing the Most Valuable and Original Receipts in All the Various Branches of Cookery; and Written in a Minute and Methodical Manner
作者：Anonymous
体例：题 章数：513
字数：258,420 来源：Project Gutenberg
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cache/epub/28452/pg28452.txt（Project Gutenberg）
章节目录
共 513 题- Transcriber's Note
- BEEF.
- VENISON.
- COOKERY;
- BY AN EXPERIENCED LADY.
- THIRD EDITION.
- Entered according to Act of Congress, in the year 1841, by
- DAYTON & SAXTON,
- MUTTON.
- VEAL.
- PORK.
- PREFACE.
- CONTENTS.
- NO. PAGE
- MEAT.
- MEAT PIES.
- GRAVIES AND SAUCES.
- SOUPS.
- VARIOUS METHODS OF COOKING EGGS.
- FISH.
- VEGETABLES.
- PICKLES.
- BREAD.
- BISCUIT.
- HOT CAKES.
- SWEET CAKES.
- TRIFLES.
- BLANC MANGES.
- CREAMS.
- PASTRY AND PIES.
- CUSTARDS.
- PUDDINGS.
- FRITTERS AND DUMPLINGS.
- SYRUPS.
- SWEETMEATS.
- JELLIES.
- COMMON DRINKS.
- ESSENCES.
- PERFUMERY.
- COOKERY FOR THE SICK.
- MISCELLANEOUS RECEIPTS RELATIVE TO HOUSEWIFERY.
- COMMON DYES.
- SOAPS.
- THE ART OF CARVING.
- PRACTICAL COOKERY.
- 1. _Observations respecting Meat._
- 2. _Roast Beef._
- 3. _Beef Steak._
- 4. _Alamode Beef._
- 5. _Beef Liver._
- 6. _To Corn Beef._
- 7. _Mutton._
- 8. _Veal._
- 9. _Veal Cutlets._
- 10. _Calf's Head._
- 11. _Force Meat Balls._
- 12. _Calf's Feet._
- 13. _Calf's Liver and Heart._
- 14. _Collops._
- 15. _Plaw._
- 16. _A Fillet of Veal._
- 17. _Lamb._
- 18. _Shoulder of Lamb Grilled._
- 19. _Lamb's Fry._
- 20. _Turkey._
- 21. _Goose._
- 22. _Chickens._
- 23. _Fricassee._
- 24. _Pigeons._
- 25. _Ducks._
- 26. _Baked or Roast Pig._
- 27. _Sweet Bread, Liver, and Heart._
- 28. _Pressed Head._
- 29. _Souse._
- 30. _Tripe._
- 31. _Sausages._
- 32. _Ham._
- 33. _Tongues._
- 34. _Curries._
- 35. _Chicken Pie._
- 36. _Beef and Mutton Pie._
- 37. _Chicken and Veal Pot Pie._
- 38. _To Frizzle Beef._
- 39. _Warmed Over Meats._
- 40. _A Ragout of Cold Veal._
- 41. _Drawn Butter._
- 42. _Burnt Butter._
- 43. _Roast Meat Gravy._
- 44. _Sauce for Cold Meat, Fish or Salad._
- 45. _Wine Sauce for Venison or Mutton._
- 46. _Rice Sauce._
- 47. _Oyster Sauce._
- 48. _White Celery Sauce for Boiled Poultry._
- 49. _Brown Sauce for Poultry._
- 50. _Savory Jelly for Cold Meat._
- 51. _Liver Sauce for Fish._
- 52. _Sauce for Lobsters._
- 53. _Chicken Salad._
- 54. _Sauce for Turtle, or Calf's Head._
- 55. _Apple and Cranberry Sauce._
- 56. _Pudding Sauce._
- 57. _Tomato Soy._
- 58. _Tomato Catsup._
- 59. _Mushroom Catsup._
- 60. _Walnut Catsup._
- 61. _Curry Powder._
- 62. _Essence of Celery._
- 63. _Soup Herb Spirit._
- 64. _Plain Veal Soup._
- 65. _Mock Turtle, or Calf's Head Soup._
- 66. _Beef or Black Soup._
- 67. _Chicken or Turkey Soup._
- 68. _Oyster Soup._
- 69. _Pea Soup._
- 70. _Portable Soup._
- 71. _To Boil Eggs._
- 72. _Omelet._
- 73. _Poached Eggs._
- 74. _Directions for Broiling, Boiling and Frying Fish._
- 75. _Chowder._
- 76. _Stuffed and Baked Fish._
- 77. _Codfish._
- 78. _Cod Sounds and Tongues._
- 79. _Halibut._
- 80. _Striped and Sea Bass._
- 81. _Black Fish._
- 82. _Shad._
- 83. _Sturgeons._
- 84. _Fish Cakes._
- 85. _Fish Force Meat Balls._
- 86. _Lobsters and Crabs._
- 87. _Scollops._
- 88. _Eels._
- 89. _Trout._
- 90. _Clams._
- 91. _Stewed Oysters._
- 92. _To Fry Oysters._
- 93. _Oyster Pancakes._
- 94. _Oyster Pie._
- 95. _Scolloped Oysters._
- 96. _Potatoes._
- 97. _Potato Snow Balls._
- 98. _Turnips._
- 99. _Beets._
- 100. _Parsnips and Carrots._
- 101. _Onions._
- 102. _Artichokes._
- 103. _Squashes._
- 104. _Cabbage and Cauliflowers._
- 105. _Asparagus._
- 106. _Peas._
- 107. _Sweet Corn._
- 108. _To cook various kinds of Beans._
- 109. _Greens._
- 110. _Salads._
- 111. _Cucumbers._
- 112. _To stew Mushrooms._
- 113. _Egg Plant._
- 114. _Celeriac._
- 115. _Salsify or Vegetable Oyster._
- 116. _Tomatoes._
- 117. _Gumbo._
- 118. _Southern manner of Boiling Rice._
- 119. _Directions for Pickling._
- 120. _To Pickle Peppers._
- 121. _Mangoes._
- 122. _To Pickle Butternuts and Walnuts._
- 123. _Peaches and Apricots._
- 124. _To Pickle Cabbages and Cauliflowers._
- 125. _East India Pickle._
- 126. _French Beans and Radish Pods._
- 127. _Nasturtion._
- 128. _Samphire._
- 129. _Onions._
- 130. _Artichokes._
- 131. _Cucumbers._
- 132. _Gherkins._
- 133. _To Pickle Oysters._
- 134. _To Pickle Mushrooms._
- 135. _Wheat Bread._
- 136. _Sponge Bread._
- 137. _Rye Bread._
- 138. _Brown Bread._
- 139. _Indian Bread._
- 140. _Potato Bread._
- 141. _Rice Bread._
- 142. _French Rolls._
- 143. _Yeast._
- 144. _Yeast Cakes._
- 145. _Butter Biscuit._
- 146. _Butter-milk Biscuit._
- 147. _Hard Biscuit._
- 148. _Saleratus Biscuit._
- 149. _Potato Biscuit._
- 150. _Sponge Biscuit._
- 151. _Crackers._
- 152. _Cream Cakes._
- 153. _Crumpets._
- 154. _Rice Cakes._
- 155. _Rice Ruffs._
- 156. _Buckwheat Cakes._
- 157. _Economy Cakes._
- 158. _Green Corn Cake._
- 159. _Indian Corn Cake._
- 160. _Indian Slap Jacks._
- 161. _Journey or Johnny Cakes._
- 162. _Hoe Cakes._
- 163. _Muffins._
- 164. _Raised Flour Waffles._
- 165. _Quick Waffles._
- 166. _Rice Waffles._
- 167. _Rice Wafers._
- 168. _Rules to be observed in making nice Cake._
- 169. _Frosting for Cake._
- 170. _Sponge Gingerbread._
- 171. _Hard Molasses Gingerbread._
- 172. _Soft Molasses Gingerbread._
- 173. _Sugar Gingerbread._
- 174. _Ginger Snaps._
- 175. _Spice Cakes._
- 176. _Cider Cake._
- 177. _Bannock or Indian Meal Cakes._
- 178. _Rich Cookies._
- 179. _Plain Tea Cakes._
- 180. _New Year's Cookies._
- 181. _Shrewsbury Cake._
- 182. _Tunbridge Cake._
- 183. _Jumbles._
- 184. _Composition Cake._
- 185. _Rusk._
- 186. _Whigs._
- 187. _Nut Cakes._
- 188. _Crollers._
- 189. _Molasses Dough Cake._
- 190. _Sugar Dough Cake._
- 191. _Measure Cake._
- 192. _French Cake._
- 193. _Washington Cake._
- 194. _Cup Cake._
- 195. _Plain Cream Cake._
- 196. _Rich Cream Cake._
- 197. _Cymbals._
- 198. _Rich Loaf Cake._
- 199. _Plain Loaf Cake._
- 200. _Shelah, or Quick Loaf Cake._
- 201. _Rice Cake._
- 202. _Diet Bread._
- 203. _Lemon Cake._
- 204. _Scotch Cake._
- 205. _Pound Cake._
- 206. _Confectioner's Pound Cake._
- 207. _Queen's Cake._
- 208. _Delicate Cake._
- 209. _Jelly Cake._
- 210. _Strawberry Cake._
- 211. _Superior Sponge Cake._
- 212. _Good Sponge Cake._
- 213. _Almond Cake._
- 214. _Fruit Cake._
- 215. _Black Cake._
- 216. _Maccaroons._
- 217. _Cocoanut Cakes._
- 218. _Tory Wafers._
- 219. _Sugar Drops._
- 220. _Savoy Cakes._
- 221. _Almond Cheese Cakes._
- 222. _Flummery._
- 223. _Floating Island._
- 224. _Whip Syllabub._
- 225. _Ornamental Froth for Blanc Mange or Creams._
- 226. _Ice Currants._
- 227. _Apple Snow._
- 228. _Comfits._
- 229. _Isinglass Blanc Mange._
- 230. _Calf's Feet Blanc Mange._
- 231. _Rice Flour Blanc Mange._
- 232. _Rice Blanc Mange._
- 233. _Snow Cream._
- 234. _Orange Cream._
- 235. _Lemon Cream._
- 236. _Ice Creams._
- 237. _Pastry._
- 238. _Puff Paste, or Confectioner's Pastry._
- 239. _Apple Pie._
- 240. _Mince Pie._
- 241. _Rice Pie._
- 242. _Peach Pie._
- 243. _Tart Pie._
- 244. _Rhubarb Pies._
- 245. _Tomato Pie._
- 246. _Lemon Pie._
- 247. _Cherry and Blackberry Pie._
- 248. _Grape Pie._
- 249. _Currant and Gooseberry Pie._
- 250. _Prune Pie._
- 251. _Pumpkin Pie._
- 252. _Carrot Pie._
- 253. _Potato Pie._
- 254. _Sweet Marlborough Pie._
- 255. _Marlborough Tarts._
- 256. _Cocoanut Pie._
- 257. _Small Puffs._
- 258. _A Plain Custard Pie._
- 259. _A Rich Baked Custard._
- 260. _Boiled Custards._
- 261. _Mottled Custards._
- 262. _Cream Custards._
- 263. _Almond Custards._
- 264. _Apple Custards._
- 265. _Directions for making Puddings._
- 266. _Hasty Pudding._
- 267. _Corn Puddings._
- 268. _Cracker Pudding._
- 269. _Boiled Indian Pudding._
- 270. _Baked Indian Pudding._
- 271. _Minute Pudding._
- 272. _Boiled Bread Pudding._
- 273. _A Plain Baked Bread Pudding._
- 274. _Rich Bread Pudding._
- 275. _Flour Pudding._
- 276. _Boiled Rice Pudding._
- 277. _A Baked Rice Pudding, without eggs._
- 278. _Rice Pudding, with eggs._
- 279. _Ground Rice Pudding._
- 280. _Rice Snow Balls._
- 281. _Cream Pudding._
- 282. _Custard Pudding._
- 283. _Rennet Pudding._
- 284. _Fruit Pudding._
- 285. _A Quaking Pudding._
- 286. _Lemon Pudding._
- 287. _Almond Pudding._
- 288. _Tapioca Pudding._
- 289. _Sago Pudding._
- 290. _Orange Pudding._
- 291. _Bird's Nest, or Transparent Pudding._
- 292. _English Plum Pudding._
- 293. _Plain Fritters._
- 294. _Apple Fritters._
- 295. _Cream Fritters._
- 296. _Oxford Dumplings._
- 297. _Apple Dumplings._
- 298. _Lemon Syrup._
- 299. _Orange Syrup._
- 300. _Blackberry Syrup._
- 301. _Elderberry Syrup._
- 302. _Molasses Syrup, for preserving._
- 303. _To clarify Syrup for Sweetmeats._
- 304. _Directions for making Sweetmeats._
- 305. _To Preserve Quinces._
- 306. _Quince Marmalade._
- 307. _Pears._
- 308. _Pear Marmalade._
- 309. _Peaches._
- 310. _Peach Jam._
- 311. _To Preserve Peaches in Brandy._
- 312. _To Preserve Raspberries._
- 313. _Cherries._
- 314. _Currants._
- 315. _To Preserve Prunes._
- 316. _Cranberries._
- 317. _Crab Apples._
- 318. _Barberries._
- 319. _Tomatoes._
- 320. _To Preserve Apples._
- 321. _Cymbelines, or Mock Citron._
- 322. _Watermelon Rinds._
- 323. _Muskmelons._
- 324. _Pine Apples._
- 325. _Pumpkin Chips._
- 326. _Gages._
- 327. _Strawberries._
- 328. _Raspberry and Blackberry Jam._
- 329. _Strawberry, Raspberry, and Blackberry Jelly._
- 330. _Cranberry, Grape, and Currant Jelly._
- 331. _Quince Jelly._
- 332. _Apple Jelly._
- 333. _Lemon Jelly._
- 334. _Calf's Feet Jelly._
- 335. _Hartshorn Jelly._
- 336. _Coffee._
- 337. _Tea._
- 338. _Chocolate._
- 339. _Hop Beer._
- 340. _Beer of Essential Oils._
- 341. _Spring Beer._
- 342. _Ginger Beer._
- 343. _Instantaneous Beer._
- 344. _Mixed Wine._
- 345. _Currant Wine._
- 346. _Grape Wine._
- 347. _To mull Wine._
- 348. _Quince Cordial._
- 349. _Peach Cordial._
- 350. _Smallage Cordial._
- 351. _Currant Shrub._
- 352. _Raspberry Shrub._
- 353. _Lemon Shrub._
- 354. _Sherbet._
- 355. _Noyeau._
- 356. _Mead._
- 357. _Essence of Lemon._
- 358. _Essence of Ginger._
- 359. _Spice Brandy._
- 360. _Rosewater._
- 361. _To extract the Essential Oil of Flowers._
- 362. _Perfume Bags._
- 363. _Cologne Water._
- 364. _Lavender Water._
- 365. _Aromatic Vinegar._
- 366. _Barley Water._
- 367. _Rice Gruel._
- 368. _Water Gruel._
- 369. _Caudle._
- 370. _Arrow Root Custards._
- 371. _Wine Whey._
- 372. _Stomachic Tincture._
- 373. _Thoroughwort Bitters._
- 374. _Cough Tea._
- 375. _Beef Tea._
- 376. _Moss Jelly._
- 377. _Sago Jelly._
- 378. _Tapioca Jelly._
- MISCELLANEOUS RECEIPTS RELATIVE TO HOUSEWIFERY.
- 379. _To renew Old Bread and Cake._
- 380. _To preserve Cheese from Insects._
- 381. _To pot Cheese._
- 382. _To pot Butter for winter use._
- 383. _To make Salt Butter Fresh._
- 384. _To extract Rancidity from Butter._
- 385. _To preserve Cream for Sea Voyages._
- 386. _Substitute for Cream in Coffee._
- 387. _To keep Eggs several months._
- 388. _To melt Fat for Shortening._
- 389. _To keep Vegetables through the Winter._
- 390. _To preserve Herbs._
- 391. _To preserve various kinds of Fruit through the Winter._
- 392. _To keep Pickles and Sweetmeats._
- 394. _Durable Ink for Marking Linen._
- 395. _Black Ball._
- 396. _Liquid Blacking._
- 397. _Cement for the Mouths of Corked Bottles._
- 398. _Cement for broken China, Glass, and Earthenware._
- 399. _Japanese Cement, or Rice Glue._
- 400. _Cement for Alabaster._
- 401. _To clean Alabaster, or any other kinds of Marble._
- 402. _Cement for Iron-ware._
- 404. _Lip Salve._
- 405. _Cold Cream._
- 406. _To prevent the formation of a Crust on Tea-Kettles._
- 407. _To remove Stains from Broadcloth._
- 408. _To extract Paint from Cotton, Silk, and Woollen Goods._
- 409. _To remove Black Stains on Scarlet Woollen Goods._
- 410. _To extract Grease from Silks, Paper, Woollen Goods, and Floors._
- 411. _To extract Stains from White Cotton Goods and Colored Silks._
- 412. _Directions for Washing Calicoes._
- 413. _Directions for Cleaning Silk Goods._
- 414. _Directions for Washing Woollens._
- 415. _Directions for Washing White Cotton Clothes._
- 416. _Starch._
- 417. _To clean Woollen and Silk Shawls._
- 418. _Directions for Carpets._
- 419. _To clean Light Kid Gloves._
- 420. _To restore rusty Italian Crape._
- 421. _To clean Mahogany and Marble Furniture._
- 422. _To clean Stoves and Stone Hearths._
- 423. _To extract Ink from Floors._
- 424. _To remove Paint and Putty from Window Glass._
- 425. _To cleanse Feather Beds and Mattresses._
- 426. _To cleanse Vials and Pie Plates._
- 427. _To temper Earthen-ware._
- 428. _To temper New Ovens and Iron-ware._
- 429. _To polish Brass, Britannia, and Silver Utensils._
- 430. _To remove or keep Rust from Cutlery._
- 431. _Preservatives against the ravages of Moths._
- 432. _To destroy Cockroaches, Ants, and other household Vermin._
- COMMON SIMPLE DYES.
- 433. _To Dye Black._
- 434. _Green and Blue Dye, for Silks and Woollens._
- 435. _Yellow Dyes._
- 436. _Red Dyes._
- 437. _Slate-Colored Dye._
- 438. _Soap from Scraps._
- 439. _Cold Soap._
- 440. _Hard Soap._
- 441. _Windsor and Castile Soap._
- 442. _Bayberry, or Myrtle Soap._
- THE WHOLE ART OF CARVING.
- PRELIMINARY REMARKS.
- 1. _Sirloin of Beef._
- 2. _Aitch or Edgebone of Beef._
- 3. _Shoulder of Mutton._
- 4. _Knuckle of Veal._
- 5. _Roasted Breast of Veal._
- 6. _A Spare Rib._
- 7. _Saddle of Mutton._
- 8. _Pig._
- 9. _Half a Calf's Head, boiled._
- 10. _Leg of Mutton._
- 11. _Ham._
- 12. _Fore Quarter of Lamb._
- 13. _Haunch of Venison._
- 14. _Round of Beef._
- 15. _Brisket of Beef._
- 16. _Leg of Pork._
- 17. _Haunch of Mutton._
- 18. _Goose._
- 19. _A Fowl._
- 20. _Partridge._
- 21. _Pigeons._
- 22. _Turkey._
- 23. _Cod's Head._
- Transcriber's Note