caraway seed, three eggs, rose water, and nutmeg, and flour enough to
make a dough; roll out thin, and bake.
SPANISH BUNNS.
Three quarters of a pound of flour, a pint of good milk or cream, three
eggs, two tablespoonsful of rose water, half a nutmeg, half a pound of
butter, and the same of sugar; warm the butter in the milk; when milk
warm, stir in the flour and eggs; then beat in the sugar, a little at a
time, and some currants; put in the yeast, and set it to rise in square
tin pans; when very light, bake for fifteen or twenty minutes.
SCOTCH CAKES.
Beat to a cream half a pound of butter, and three quarters of a pound
of sugar, a tablespoonful of caraway seed, one tablespoonful of rose
water or essence of lemon, a pound of flour, and five eggs, beaten very
light; roll half an inch thick, stick them with a fork, and bake.
A GOOD SMALL CAKE.
Beat to a cream three quarters of a pound of butter, and the same of
sugar; whisk three eggs very light; season with rose water; add flour
enough to roll out; cut them half an inch thick, and bake.
CREAM CAKE.
One and a half cups full of butter, two of sugar, four eggs, one cup
full of sour cream, into which dissolve one teaspoonful of soda, four
cups full of flour; season as you like; beat very light, and bake.
LEMON DROP CAKES.
Grate the rinds of six lemons; add six heaping tablespoonsful of
the best white sugar and two of flour; work all well together; beat
very light the whites of two eggs; drop the mixture from a spoon on
buttered paper. When cold, take them off very carefully with a knife.
ORNAMENTAL ICING FOR CAKES.
Put the icing on any way you prefer with a syringe, which must be
kept for the purpose. It is better to put it on plain first, and then
ornament it.
POTATO PUFFS.
Take a pint bowl of white potatoes, mashed as fine as possible; then
add two eggs and one tablespoonful of flour; drop them from a spoon
into hot lard, and fry: when done, sprinkle sugar over them.
SAVOY CAKES.
Separate twelve eggs, and beat them very light; add a pound of the best
loaf sugar; stir in three quarters of a pound of flour, essence of
lemon, or rose water to the taste; do not beat it after the flour goes
in, as this will make it tough: bake in small tin pans in a quick oven.
COCOA-NUT POUND CAKE.
Beat to a cream a quarter of a pound of butter and half a pound of the
best white sugar; add four tablespoonsful of cream, one tablespoonful
of the essence of lemon, one of flour, and three eggs; beat till very
light: then grate the white meat of a cocoa-nut; stir it lightly, and
bake in tin pans. Some persons omit the flour.
ALMOND POUND CAKE.
Blanch the almonds by throwing them into boiling water: take them out;
drain and pound them in a mortar with a little rose water, and proceed
as for cocoa-nut pound cake. Ice them, if preferred.
EVERY DAY CAKE.
Beat to a cream half a pound of butter, and the same of sugar, some
grated nutmeg and rose water, two eggs well beaten; stir in a pound of
flour: roll out, and bake.
COMMON RUSK.
One cup full of butter, the same of sugar, one pint of milk, flour
enough to make a batter; beat it well, and then put in a cup full of
yeast; (but never beat any cake after the yeast goes in;) when very
light, add more flour; make into cakes, and set them to rise; as soon
as they are light, bake them.
A VERY CHEAP AND GOOD CAKE.
One cup full of lard, two of molasses, two of sour milk, one egg, three
tablespoonsful of cinnamon, half a nutmeg, essence of lemon, and flour
enough to make a thick batter; beat a great deal, and bake in a tin
pan, one hour and a half or two hours.
HOME-MADE POUND CAKE.
One pound of patent flour, one of pulverized sugar, one cup full of
butter, one of milk, and four eggs; bake in a quick oven: if it gets
too brown, put paper over the top.
A VERY GOOD HOME-MADE GINGER-BREAD.
One pint of molasses, one tea-cup full of sugar, three quarters of a
pound of butter and lard mixed. Spices,--one tablespoonful of good
ginger, three of cinnamon, a whole nutmeg, a teaspoonful of cloves.
Roll out thin, and bake in a quick oven.
CINNAMON CAKE.
Take one pint of risen dough; work into it one cup full of butter, and
two of sugar, one tablespoonful of cinnamon; set it in a dripping pan,
and pour over it a little melted butter and some cinnamon; set it to
rise, and when light, add more cinnamon, and butter, and bake. Cut them
in square cakes.
PRESERVES.
A porcelain kettle is the best for preserves. Have a ladle with a long
handle, and pierced with holes. The sugar should be the best loaf
sugar. All soft fruit should be done gently, and not allowed to remain
longer than half an hour after it begins to cook, till it is laid on
dishes. This makes the fruit more firm.
TO PRESERVE CLING-STONE PEACHES.
Get the finest cling-stone peaches; take out the stone without
disfiguring them; lay them after they are pared in half of their
weight of sugar, allowing a pound of sugar to a pound of peaches; let
them remain two hours: then put both sugar and peaches in the kettle
together; let them boil till clear, skimming them frequently. Have
some of the kernels cracked, and preserve them with the peaches.
TO PRESERVE PEACHES IN BRANDY.
The heath cling-stone are the best for this purpose. Half a pound of
sugar to a pound of peaches. Throw into boiling pearl-ash water for a
moment: then take them out and rub the skin off with a coarse towel,
and throw them into cold water; make a syrup with as little water as
possible; put in the peaches to boil, until they begin to look clear;
then take up the peaches, and let the syrup boil ten minutes longer,
mixing equal quantities of the syrup and the best white brandy. Put the
peaches in jars: pour over the syrup, and seal them.
PEACH MARMALADE.
Take free-stone peaches; pare and slice them, allowing half a pound of
sugar to one of the peaches. Sprinkle the sugar over them and let them
stand two hours: then put them down to cook. Stir and mash them; let
them cook gently, till they are a transparent pulp; then take it off,
put into jars, and seal them.
QUINCES.
Take fine large quinces; pare and core them; cut them round half an
inch thick; then put them in the preserving kettle with the skins and
cores, with water enough to cover them; let them boil till they look
clear: take them up; strain the juice; put it back again into the
kettle with the sugar, allowing three quarters of a pound to a pound
of quinces: let the syrup boil slowly; skim it, and put it in the
quinces for twenty minutes.
QUINCE JELLY.
Put down the quinces, after mashing and quartering them, in sufficient
water to cover them; let them boil slowly more than half a day: then
strain the juice, and add a pound of sugar to a pint of the juice. Let
it boil till it jellies.
QUINCE MARMALADE.
Boil your quinces till soft: when cool, pass them through a cullender;
add half a pound of sugar to a pint of the pulp; let it boil till it
will jelly.
PEARS.
Leave the stems on, and stick a clove in the blossom end, after paring
them; make a syrup of a pint of water to half a pound of sugar; skim
it, and put in the pears: let them boil till clear.
TO PRESERVE GREEN TOMATOES.
Gather those that look clear, not very large; put them down to boil
with plenty of water. Throw this water off; then add more water and
some green ginger; let this boil till the water tastes of the ginger
very strong: allow three quarters of a pound of sugar to a quart of
juice; make a syrup and put in the tomatoes; let them boil till clear.
The syrup, when boiled down, will make a nice jelly.
TO PRESERVE CITRON MELON.
Pare the melon, and cut it in any shape you fancy; put it down to boil
in a strong ginger water; after it has boiled ten minutes take it up;
make a syrup, allowing a pound of sugar to a quart of the water; add
slices of lemon; cut them; put in your citron: when clear, it is done.
SPICED PEACHES.
To nine pounds of peaches, take three pounds of sugar, and one pint of
vinegar; make a syrup; then put in the fruit. Soft free-stone peaches
are the best; let them boil ten minutes.
PLUMS.
Plums are prepared in the same way as peaches, also cantelopes before
they are ripe; add cloves, mace and allspice, to the taste: make the
syrup; put in the plums, and let boil ten minutes; or pour the boiling
vinegar and spices over the plums.
BLACKBERRY FLUMMERY.
Put the blackberries down to stew, with sugar to the taste; thicken
with a little flour; keep stirring till it is done, which will be in
ten minutes. This is sometimes called blackberry mush.
CURRANT JELLY.
Wash the currants; then spread them on a dish in the sun to dry; then
put them in a stone crock, and set the crock in boiling water till the
currants are soft; then strain them through a flannel bag or a hair
sieve; press all the juice out; allow a pound of the best loaf sugar to
a pint of the juice; boil twenty minutes, not longer. Another way is to
pour the boiling juice on the sugar: this makes much prettier jelly,
but not so rich.
APPLE JELLY.
Cut up some fine pippin apples; do not pare them; let them boil till
quite tender: then strain the juice and put it down with sugar,
allowing three quarters of a pound to a pint of juice; put in while
boiling, some lemon peel: when the jelly is done, which will be as soon
as it is thick, take out the lemon peel. Put the jelly in half-pint
tumblers.
GREEN GRAPE JELLY.
Put the grapes on to boil with a little water; mash them, and when the
juice is well out, strain it; add a pint of juice to a pound of sugar;
boil until it jellies.
MORELLA CHERRIES OR CARNATION.
Allow one pound of sugar to a pound of cherries; take out the stones
with a quill; boil the juice and the sugar; skim it well, and then put
in the fruit: when clear, they are done.
RASPBERRY JAM.
Allow a pound of sugar to a pound of fruit; stir it well, and when it
is a thick jelly, it is done.
TO PRESERVE STRAWBERRIES.
The medium size are the best and the firmest; allow a pound of sugar to
a quart of the fruit; sprinkle them with sugar for a couple of hours;
then put all into the kettle together; skim it well, and let them boil
twenty minutes; be very careful not to mash them.
MAGNUM BONUM PLUMS.
Stick them with a large needle; make a syrup of a pound of the fruit to
three quarters of sugar; then put in the fruit; let them boil slowly
till they clear.
STRAWBERRY JAM.
Strawberry jam is made in the same manner as raspberry jam.
PINE APPLES.
Grate them; allow a pound of sugar to a pint of the fruit; after it has
been grated, half an hour will cook it sufficiently.
APRICOTS.
Scald and wipe them dry; a pound of fruit to a pound of sugar; water
sufficient to make a syrup; boil and take off the skum; put in the
apricots: boil slowly till the fruit is clear.
GREEN GAGE PLUMS.
Take a pound of sugar to a pint of the fruit; scald the plums and wipe
them; pierce them with a needle; put very little water to the sugar;
when the syrup boils, put in the plums. Have a slow fire, and let them
boil till they are clear; take out the plums, and spread them on dishes
to cool; put the syrup in a tureen, and set all away till perfectly
cold. Then put some of the plums in half pint tumblers, nearly filling
them full of the syrup, which will be very rich; pour on the top of
each tumbler a dessert spoonful of good brandy. Cut a round piece of
white paper the size of the top of the tumbler; soak it in brandy, and
lay it on top; then cover it tight by pasting paper over. Preserves
properly done and put up in this way will be as good at the end of
three years as the first. Glass tumblers are excellent for putting up
jelly and preserves. Prune plums, egg plums, and the common blue plums
may all be done in the same way.
WATER MELON RINDS.
The rinds are cut in various fancy forms; make a strong salt and water;
put them in with cabbage leaves as for greening; keep them near the
fire, turning them very often, till they become yellow; have a kettle
of alum water ready; wash the rinds, and put them in the kettle with
cabbage leaves over and under them and between every layer; put the
kettle on the fire; do not let them come to a boil, but keep them
scalding over two hours; when they are green, put them in cold water
for three days; change the water several times. Some persons make two
syrups; but one will be sufficient, by making a syrup of a pound and a
quarter of sugar to one of melon; drop in some ginger; boil twenty-five
minutes.
PINE APPLE PRESERVES.
Pack the pine apple, after it is peeled and cut into slices, in a jar
with a layer of sugar on every layer of the fruit; set the jar for
fifteen minutes in a kettle of boiling water; cover it tight, and keep
it in a dry place.
TO PRESERVE CRAB APPLES.
Make a syrup of a pound of sugar for a pound of fruit; put in the
apples after skimming the syrup; let them boil till they are clear.
Some persons make a second syrup, and keep the first for cordial.
TO DRY PEACHES LIKE FIGS.
Pare and cut the peaches in slices; make a syrup of half a pound of
sugar to one of fruit; put the peaches in and let them scald; then take
them out, put them on a flat dish, and set the syrup away; next day
repeat the process; then put them in the oven, after the bread comes
out, on a flat dish; do this till they are dry; pack them in jars,
sprinkling sugar over each layer. The syrup will make cordial.
TO PRESERVE LIMES.
Get the limes green; take out all the inside very carefully with a
pen-knife, then lay them for twenty-four hours in salt and water; take
them out, wash and scald them till all of the salt is out; make a syrup
with three quarters of a pound of sugar to a pound of limes; skim it,
and put in the fruit; let them boil till clear. It is better to boil
the limes in water for twenty minutes before they go in the syrup.
Pickles.
The vinegar for pickling should be the best kind of cider vinegar.
MANGOES.
Have the melons of a good size, solid, but not large; put them in a
crock, and pour over them salt and water, boiling hot; let them remain
for three days; take them out of the pickle, cut a hole in the side,
scrape out the inside; make a dressing of the following articles; some
cucumbers cut fine, some cabbage, onions, horse-radish, race ginger,
mustard seed, mace, and cloves; mix all well together and fill the
mangoes; sew up the mangoes, put the top on, lay them in a jar, and
pour over them boiling vinegar. They will be fit for use in three
months.
TO PICKLE ONIONS.
The small white onions are the best; pour boiling salt and water over
them, and let them stand till cold; repeat this several times; then
put them in a jar and pour boiling vinegar over them; cover tight, and
put them away for three weeks, when they are fit to use.
TO PICKLE CUCUMBERS.
Gather the small cucumbers; put in brine for a day and night; then pour
off the water, put them in jars, and pour boiling vinegar over them,
with whole ears of pepper and allspice if you like.
Gherkins, radish pods, and beans may be pickled according to the above
receipt.
TO PICKLE NASTURTIONS.
Nasturtions should be young: pour boiling salt and water over them; let
them stand till cold; pour it off and repeat it; let it stand two days,
then pour off the water; add cold vinegar with a little mace.
TO PICKLE TOMATOES.
Have ripe tomatoes; the small ones are the best; put them in a jar,
with salt over each layer; next day take them out, and wipe them off;
wash the jar; wipe it perfectly dry; put them in again in the same
manner; let them stand another day; then drain and wipe them; put them
in a clean jar with mustard seed, cloves, and whole grains of pepper;
and if preferred some onions sliced; pour cold vinegar over them, and
put them away.
TO PICKLE PEPPERS.
Get some good green peppers; cut a hole at the top, and take out the
seed; lay them in salt and water for two days; then wash them; fill
them with cabbage, horse-radish, mustard seed, and onions, all chopped
fine with pepper and cloves. Boil the vinegar and pour over them.
TO PICKLE BUTTER NUTS.
Gather the nuts in the beginning of July; put them in strong salt and
water for a week; take them out, wash and drain them; lay them in a
stone jar; boil some good vinegar with pepper grains, mustard seed,
mace, and cloves; pour this boiling hot over the nuts, and let them
stand a week; then take them and put on fresh vinegar with the spices
which were in the first vinegar; in a month look at them; if the
vinegar has lost its strength, boil fresh and pour over: this will be
fit to use in six months.
TO PICKLE MUSHROOMS.
Gather the small mushrooms; peel and mash them; put them in a jar; add
a little mace and white mustard; cold vinegar sufficient to cover them.
TO PICKLE GREEN TOMATOES.
Wash them and cut them in slices, with an equal number of white onions;
put in a jar with a layer of tomatoes, then a layer of onions and
salt; let them remain twenty-four hours; take them out; have some good
vinegar and pepper, white mustard seed, and cloves; mix some mustard,
flour, and turmeric, with the vinegar; and when boiling hot, put in the
tomatoes and onions; let them boil ten minutes; then take them up, and
put them away; in two weeks they will be fit for use; at the end of
that time boil the vinegar again, and pour over them.
PICCALILLE.
Piccalille is made in the same manner, only the vinegar must be cold
when it is poured on: omit the cloves, as they will make them dark, and
use white vinegar.
CAULIFLOWER.
Cut the cauliflower in small pieces, but long, so as to show the
flower; lay them twenty-four hours in salt and water; then take out and
wash and drain them for two hours; add to the vinegar, mustard seed,
horse-radish, ginger, allspice, and mace; boil for ten minutes, and
pour over the cauliflower.
TO PICKLE RED CABBAGE.
Cut up the cabbage with a slaw cutter; sprinkle it with salt in
alternate layers; let it stand twenty-four hours; then take it out and
drain it; put it in a jar, and pour boiling vinegar, with horse-radish,
black pepper, and cloves; cover it; when nearly cold, tie up the jar.
TOMATO CATSUP.
Wash the tomatoes; cut them in slices; put them into a stone jar, with
alternate layers of tomatoes and salt, till the jar is nearly full. Set
them in the sun every day for a week. Bring them in at night, or if
it is cloudy at the end of that time, put them in a bell metal kettle,
which must be very clean; let them get well heated; take them up, and
strain them through a sieve; let some of the pulp pass through, but not
the seeds or the skins; boil it for two hours, with whole grains of
black pepper and cloves. Otherwise, you may add mustard seed, cayenne
pepper, mace, nutmeg, cinnamon, allspice, and ginger. When cold,
bottle: cork tight, and rosin the tops.
MUSHROOM CATSUP.
Take full grown mushrooms; put them in a stone jar with layers of salt.
Break up the mushrooms, and cover the jar close. Let them remain ten
days. Stir several times a day. Then strain off the liquor and boil it,
and season with the following ingredients, whole pepper, mustard seed,
cloves and ginger. Boil thirty minutes; when quite cold, bottle it; put
into each bottle a gill of vinegar. They should be corked tightly.
WALNUT CATSUP.
Put them in salt and water for eight days. Take them out and mash them
well; to fifteen walnuts allow one quart of vinegar; let it stand for
eight or ten days, stirring it very often. Then strain it; season
with mace, cloves and pepper; boil twenty minutes, and when cold,
bottle. This receipt will answer for either English or the common black
walnuts.
ELDER-BERRY WINE.
Gather and pick the berries. To every quart of the berries add a
quart of water; after they have been mashed in a clean tub, let them
lie three days, stirring it very often. Then strain it; sweeten to
your taste; put the juice in a kettle, and boil it an hour and twenty
minutes, with a little ginger and cloves; then put it in a cask, and
when cold, if you have four gallons, stir in a tea-cup full of yeast:
after it has fermented, add a little brandy.
WILD-CHERRY BRANDY.
To two gallons of brandy, add three quarts of wild cherries; mash a
pint of them, and break the stone. In two weeks they will be fit for
use.
BLACK-BERRY CORDIAL.
Take three pints of the juice of the black-berry, three pounds of the
best loaf sugar, one pint of good brandy, one ounce of cinnamon and
cloves, each: boil half an hour, and skim it well. This is very good
for children.
ROSE BRANDY.
Fill a jar with rose leaves; pour over some good French brandy; let it
stand twenty-four hours; take out the leaves, and add fresh ones. Do
this till the brandy is sufficiently strong with the roses. The jar
must be kept covered: when done, bottle it.
ORGEAT.
Blanch two pounds of almonds; pound them in a marble mortar, adding a
little rose water to keep them from oiling. Then boil one quart of milk
with a small piece of cinnamon, and when cold, put in the almonds: let
it boil for ten minutes, then strain, and when cold, bottle it.
TO KEEP LEMON JUICE.
To one pint of lemon juice, add a pound of sugar. Strain the juice
before you put in the sugar, then let it stand till the sugar is
dissolved; stir it often. Then bottle it; add a gill of French brandy
to each bottle; cork it up tight: cover with rosin. To be kept in a
cool place.
COLOGNE.
To a quart of alcohol, add two drachms of essence of bergamot, and the
same of essence of lemon; one drachm of oil of rosemary and lavender;
put all into a bottle, shake well together, and cork up tight.
CURRANT SHRUB.
To one quart of currant juice, take two pounds of loaf sugar; put the
sugar in the juice, and let it stand all night; then put in half a pint
of spirits, and the juice of three lemons. Bottle, and set it away for
use.
RASPBERRY VINEGAR.
To a pint of English raspberries, take a pint of white wine vinegar;
pour the vinegar on the raspberries, and let it stand all night, then
strain it through a bag; add another pint of raspberries, and let it
stand a day; then strain it; to each pint of the liquor, add a pound of
sugar; put it into a jar, and set the jar in a pan of boiling water for
half an hour. When it is cold, bottle it.
BLACK-BERRY CORDIAL, ANOTHER.
Take two quarts of black-berry juice, one and a half pounds of best
loaf sugar, a half ounce of nutmeg, one ounce cinnamon, a quarter of an
ounce of mace, and the same of cloves and allspice pounded fine; boil
all together for twenty minutes; when cold, add one pint of the best
French brandy. The berries should be fresh, and if kept more than a
year, add a little more brandy.
CHERRY SHRUB.
Morella cherries are the best. Pick, and mash them; put them in a jar,
and set the jar in a pot of boiling water, for two hours, then strain
through a flannel bag. Sweeten with the best loaf sugar; bottle it, and
put a little brandy in each bottle. Sealed air tight. Keep in a cool
place.
TO MAKE CHERRY BRANDY.
Have some good morella cherries. Get a small cask, one holding about
five quarts; fill it nearly with cherries; add two quarts of water; the
water should be hot; let it stand full three hours, then add one quart
of brandy; let it stand four days; add two quarts more of water, and
one of brandy; let it stand two more days, then drain it off: wash
out the cask well. Put your juice on the fire with sugar, (say half a
pound of sugar to two quarts of the juice) let it boil fifteen minutes;
skim it; take it off, and let it get perfectly cold, then put it in the
cask, and set it away. If it is too strong of the brandy, add water.
SPRUCE BEER.
Boil some sassafras root, cut fine, and half as much hops, in five
gallons of water; add, while hot, two quarts of molasses, one
tablespoonful of spruce, and the same of powdered ginger, and a little
allspice; when perfectly cold, put it into a cask; add a gill of good
yeast; mix it well. After it has fermented, bottle it.
MEAD.
To prepare mead, take two pounds and a half of honey; add three quarts
and a pint of warm water. Mix it well, and when it is dissolved in the
water, pour it into the cask. After it has fermented and is clear,
bottle in stone bottles, and cork tight.
Soup.
CALF’S HEAD SOUP.