possible of the white skin. Cut them in slices latitudinally or _round_
the lemon, about the eight of an inch thick. Sprinkle them with white
powdered sugar, a tea spoonful of sugar to each slice. Let them stand
three hours, then strain off as much of the juice as possible from the
lemons, put it in a sauce-pan over a slow fire, and as soon as the
juice begins to simmer throw in the slices of lemon. Let them cook five
minutes, take them out and pour the syrup over them. Should the lemons
not prove sufficiently juicy to melt the sugar entirely, a little water
may be added.
MULLED WINE.
460. Half a pint of wine,
Half a pint of water,
One egg,
Sugar and nutmeg to the taste.
Mix the wine and water together--let it boil. Beat the eggs in a pan,
pour them into the wine, then quickly pour the whole from one vessel
into another five or six times.
MULLED CIDER.
461. One pint of cider,
One egg,
Sugar and nutmeg to the taste.
Boil the cider. Have the egg well beaten, pour it into the cider, then
have ready two vessels and pour the whole quickly from one vessel into
the other several times. Add the sugar and nutmeg.
VEGETABLE SOUP.
462. Two potatoes,
Two onions,
Two turnips,
One carrot,
A little parsley chopped fine,
Salt to the taste.
Cut the potatoes in quarters, slice the onions, cut the turnips in
quarters, slice the carrots. Put all in a stew-pan with three pints of
water, and salt to the taste. Boil it down to one quart. About fifteen
minutes before it is done add the parsley. Strain it and serve with
light bread or toast.
This is the receipt of a late eminent physician of Philadelphia.
CARRAGEEN OR IRISH MOSS.
463. One ounce of moss,
One pint of water,
Lemon juice and sugar to the taste.
Boil the moss in water until it forms a jelly, and add the lemon-juice
and sugar. Vanilla may be substituted for lemon-juice, but the latter
is more palatable. Strain it.
ARROW ROOT.
464. One table spoonful of ground arrow-root,
One pint of water.
Mix the arrow-root with a little water, to the consistence of a paste.
Have ready a pint of boiling water, pour the arrow-root into it, and
let it boil till it looks clear; pour it off and sweeten to the taste.
Some add a little lemon juice.
MACARONI.
465. Take a quarter of a pound of macaroni and boil it till it is very
tender in water which has been salted. Take it up and drain it. If
admissible a tea spoonful of melted butter may be poured over.
LEMONADE FOR AN INVALID.
466. Squeeze the juice out of a fine lemon, pour over it as much
boiling water as will make it palatable, and add sugar to the taste.
Stand it away to cool; when cold it will be found quite as good as
that made with cold water, and is generally preferred by physicians, as
the boiling water destroys the unhealthy qualities of the lemon.
OAT-MEAL GRUEL.
467. Mix one table spoonful of oat-meal to a smooth paste with a little
cold water. Pour this into one pint of boiling water; let it boil for
half an hour.
Sweeten it and serve it with toast. Some prefer a little salt.
BAKED PUDDING FOR INVALIDS.
468. One pint of milk,
Three eggs,
Sugar to the taste,
Two table spoonsful of flour.
Beat the eggs, add the sugar, then the flour, and stir in the milk
gradually.
Butter a pan, pour in the pudding, and bake it.
CHICKEN BROTH.
469. Take half a chicken and pour over it three tea cupsful of cold
water, with a salt spoonful of salt and two tea spoonsful of rice or
pearl barley. Let it simmer slowly until reduced to one half. Ten
minutes before it is served, add some celery top, or parsley chopped
very fine.
PAP OF UNBOLTED FLOUR.
470. Mix some unbolted flour with a little cold water, and stir it
until it is smooth. Pour this into some boiling water, and let it boil
fifteen or twenty minutes. Sweeten it and pour cream over it.
Children become very fond of this.
PAP OF GRATED FLOUR.
471. Take a quarter of a pound of flour and pour on just enough water
to moisten it. Form it into a ball and tie it in a cloth, closely and
firmly. Put it in a vessel of boiling water and let it boil the whole
day. Then take it out, dip it in a pan of cold water, remove the cloth,
and place it in a cool oven to dry, when it will be fit for use.
To make the pap, grate some of this, mix it to a paste with cold milk,
and stir it into some boiling milk; boil it slowly ten or fifteen
minutes.
SWEET-BREADS FOR INVALIDS.
472. Put them in a stew-pan, with just water sufficient to cover them,
and very little salt.
Let them boil slowly until they are tender, but not broken to pieces,
then dish them, and if not quite salt enough, a little may be sprinkled
over them. Care should be taken to season the meat for an invalid
with very little salt, as it is frequently very unpalatable during
convalescence.
After the sweet-breads have been cooked as above described, they may be
taken from the water and drained; then heat the gridiron, grease the
bars, to prevent the sweet-breads from sticking, and broil them quickly
over some hot coals. They should be of a very delicate brown when done.
PANADA, No. 1.
473. Mix two tea spoonsful of grated cracker, with a little cold water,
and stir it into half a pint of boiling water. Let it boil a few
minutes till it thickens, then sweeten it with white sugar, and flavor
it with wine and nutmeg to the taste.
Toast a slice of bread nicely, cut it in pieces about an inch square,
put them in a bowl, and pour the panada over.
PANADA, No. 2.
474. Cut some light stale bread in small squares, put it in a bowl, and
pour over some boiling water. Sweeten it to the taste with white sugar.
Add wine and nutmeg if permitted by the physician. Boiling milk may be
substituted in place of the water if approved.
GROUND RICE, No. 1.
475. One table spoonful of ground rice,
One pint of milk.
Mix the rice with cold milk to a smooth paste. Set the pint of milk
over the fire, and as soon as it boils, stir in the rice; let it boil
for fifteen minutes, but be careful not to let it burn.
Sweeten it to the taste with white sugar; it may be flavored with
vanilla if approved of.
GROUND RICE, No. 2.
476. Two table spoonsful of ground rice,
One pint of milk.
Boil the milk, and stir in the rice, which must have been previously
mixed with cold milk.
Let it boil slowly twenty minutes; if it should be thicker than a thin
batter, add a little more milk. Sweeten it to the taste.
Pour it into tea cups, and serve it with cream if allowed of by the
physician.
MUSTARD WHEY.
477. Take two heaping tea spoonsful of mustard seed, mash them a
little, and pour over them six wine glasses of milk, boil it till the
milk is curdled. Take it off the fire, let it stand to cool, and strain
off the whey.
WINE WHEY.
478. Put a pint of milk over the fire, and the moment it boils stir
into it two glasses of wine mixed with two tea spoonsful of sugar. Let
it boil once again; stand it off to cool, and strain the whey through a
fine strainer or sieve.
VINEGAR WHEY
479. Half a gill of vinegar mixed with two tea spoonsful of sugar,
stirred into two tea cupsful of boiling milk; let it boil one or two
minutes, stand it off to cool, and strain off the whey. This is often
recommended in fevers.
Lemon-juice may be used in place of the vinegar.
RENNET WHEY.
480. Wash a piece of rennet about the size of a dollar, and soak it for
six hours or more in two table spoonsful of warm water. Pour this into
three tea cupsful of lukewarm milk; let it stand near the fire until a
thick curd is formed. With a knife break it in pieces and strain off
the whey.
TAMARIND WHEY.
481. Stir half a wine glass of tamarinds mixed with three tea spoonsful
of sugar into a pint of boiling milk; as soon as it boils stand it off
the fire to cool, and strain off the whey.
POTATO JELLY.
482. Grate some white potatoes into cold water, stir it well, and
strain it through a hair sieve. Let it stand a couple of hours, till
the farina settles at the bottom, then pour the water off, and set the
vessel on its side, so as all the water may drip out and the farina
become perfectly dry.
Then put it into a box or jar for use.
Take a tea spoonful of this farina mixed smoothly in a little cold
water, and pour as much boiling water over it as will make it a thick
jelly. Let it boil two or three minutes, sweeten it to the taste, and
flavor it with lemon or nutmeg. To be eaten cold.
Milk may be substituted for water.
PORT WINE JELLY.
483. Half an ounce of Russian isinglass,
Half an ounce of gum arabic,
One ounce of rock candy,
Half a pint of boiling water,
Half a pint of port wine.
Cut the isinglass in very small pieces, pound up the candy and gum
arabic, pour the boiling water over, and stand it where it will keep
hot but not simmer. When the above named ingredients are dissolved, add
the wine, and boil the whole a few minutes.
Strain it and set it away to get cold.
TAPIOCA JELLY.
484. Soak a quarter of a pound of tapioca in water enough to cover it.
Let it stand several hours, then stir it into a pint of boiling water.
Simmer it slowly till it appears semi-transparent. Sweeten it to the
taste, and flavor with wine and nutmeg if approved of by the physician.
Turn it into cups or moulds.
HARTSHORN JELLY.
485. Take a quart of boiling water and pour it over three ounces of
hartshorn shavings. Boil it until reduced to one-half the original
quantity. Pass it through a fine sieve, sweeten it, and stir in a table
spoonful of lemon-juice and three ounces of sugar with a glass of wine.
It is very good without the lemon-juice and wine.
RICE JELLY.
486. Pick and wash some rice, and pour enough water over it to cover
it. Let it soak for three hours. Then simmer it very slowly till the
rice is entirely soft. Whilst it is hot sweeten it with white sugar,
and flavor it with any thing you please. Strain it and pour it in a
mould.
JELLY OF GELATINE.
487. Half an ounce of gelatine,
One quart of water,
The grated rind and juice of two fine lemons,
The whites of four eggs,
Sugar to the taste.
Pour a quart of boiling water over the gelatine, and stand it near the
fire to keep hot until the gelatine is dissolved. Add the rind and
juice of the lemon with the sugar (which must be loaf or pulverized
white;) let it boil once, take it off, strain it, and when lukewarm add
the beaten whites of four eggs with the shells (which must have been
washed and wiped dry.) Strain it till the jelly is perfectly clear.
Pour it in moulds and set it to cool.
SLIPPERY-ELM TEA.
488. Strip your slippery-elm in small pieces; take two table spoonsful
of these pieces and pour over them two tea cups of boiling water. Let
it stand until it becomes mucilaginous, then strain it.
FLAX-SEED TEA.
489. Pour two tea cups of boiling water over two table spoonsful of
unground flax-seed. Cover the vessel, and stand it in a warm place
until a mucilage is formed. Be careful to keep it closely covered,
as it soon becomes stringy if exposed to the air. When sweetened and
flavored with lemon-juice it is a very palatable drink.
The lemon-juice should be scalded.
VEAL TEA.
490. Cut one pound of a knuckle of veal in thin slices, pour over it a
quart of cold water. Cover it, and let it simmer for an hour and a half.
When boiled to a jelly it will keep for three or four days, and may be
used at any time by pouring over it a little boiling water and letting
it stand near the fire. Add salt to the taste.
BEEF TEA.
491. One pound of beef,
One quart of cold water.
Cut the beef in thin slices, and pour on the water. Cover it and set it
in a warm place for three-quarters of an hour, then put it over a slow
fire where it will simmer for half an hour. Strain it, and serve it
hot or cold as recommended by the physician.
Salt it to the taste.
ESSENCE OF BEEF.
492. Select some lean, tender beef, cut it in small pieces, put them in
a bottle and cork it.
Set the bottle in a pot of cold water, let the water boil six hours.
The heat of the water will extract all the juice from the beef in the
bottle.
MUTTON TEA.
493. Slice one pound of mutton, remove all the fat, and add one quart
of cold water. Cover it, place it near the fire for an hour, then
simmer it for two hours, strain it, and serve it warm.
Add salt to the taste.
CHICKEN TEA.
494. Cut a quarter of a chicken in small pieces, take off the skin,
and remove all the fat, add to it a pint of cold water; cover it, and
let it simmer till reduced to one-half. Strain it, and serve warm with
toast lightly browned.
Add salt to suit the patient's taste.
GUM ARABIC WATER.
495. Pour one pint of boiling water over two table spoonsful of gum
arabic; add lemon-juice and sugar to the taste. Stand it away to get
cold.
TAMARIND WATER.
496. Pour half a pint of boiling water on a table spoonful of
tamarinds. Stand it away to get cold. Pour off the water, and add sugar
to the taste. If it should prove too acid, cold water may be added.
GRAPE WATER.
497. Put in a tumbler a table spoonful of grape jelly. Fill the tumbler
with cold water.
MULLED WATER.
498. One egg,
Half a pint of boiling water,
Sugar to the taste.
Beat the egg well; pour the water gradually over it, but be sure to
stir it all the time. Sweeten it to the taste of the patient.
Serve it with light bread or dry toast.
Wine may be added if approved of by the physician.
APPLE WATER.
499. Slice three large pippin apples, and pour over them a pint of
boiling water. Stand them in a cool place, when perfectly cold strain
off the water, and sweeten it to the taste.
Toast may be added.
BARLEY WATER.
500. Wash and pick one ounce of pearl barley, pour over it one tea
cupful of water, and let it boil for ten minutes. Drain it, and pour
over it three tea cupsful of boiling water; set it over the fire, and
boil it down one half. Strain it through a hair sieve or piece of
muslin.
Gum arabic is sometimes dissolved in it; the liquid sweetened to the
taste, forms a very agreeable drink.
TOAST WATER.
501. Toast two or three slices of bread of a dark brown all the way
through, but do not burn it. Put the toast in a deep bowl, and pour
over it one quart of water, let it stand for two or three hours. Then
pour the water from the bread.
Some flavor it by soaking a piece of lemon-peel with the bread.
ALMOND WATER.
502. One ounce of sweet almonds (blanched,)
Half an ounce of white powdered sugar,
Three half pints of water.
Pour boiling water on the almonds, and in a few minutes the brown skin
will come off by taking each kernel between the thumb and finger and
gently pressing it. After having blanched them in this manner, put them
in a stone or wedgewood mortar with the sugar and a little water. Add
the water gradually until the almond is perfectly smooth. Strain it
through a fine hair sieve or cloth.
More or less sugar may be added according to the taste.
MISCELLANEOUS.
LEMON SYRUP, No. 1.
503. Eight pounds of sugar,
Three quarts of water,
One quart of lemon-juice.
Mix the sugar and water together; as soon as the sugar has dissolved
place it over the fire and boil and skim it, then add the lemon-juice.
LEMON SYRUP, No. 2.
504. Six pounds of sugar,
Two quarts of water,
One pint of lemon-juice.
Mix the sugar and water together, and as soon as the sugar is
dissolved place it over the fire; boil and skim it, then add the
lemon-juice.
GINGER SYRUP.
505. One pound of green ginger root,
Ten pounds of sugar,
Two gallons of water.
Cut up the root in pieces and add to it two gallons of water; boil it
till reduced to one gallon, strain it, and pour it over ten pounds of
white sugar. When the sugar has dissolved boil and skim it till no more
scum rises; take it off, and when cold bottle it for use.
BRANDY CHERRIES.
506. Stem your cherries, put them into a jar, and to a pound of fruit
put a pound of white sugar. Cover them with French brandy and tie them
closely.
Monongahela whisky will do as well as the brandy and is much cheaper.
TO PRESERVE EGGS DURING THE WINTER.
507. In the fall as you collect your eggs, pack them in a keg with a
layer of salt at the bottom, then a layer of eggs, set in with the
small end downwards, then a layer of salt, and so on till all are in;
then put a layer of salt on the top.
BLACKBERRY CORDIAL.
508. Gather the ripest fruit, mash it in a pan with a large wooden
spoon, strain out all the juice, and allow a quarter of a pound of
sugar to a pint of the juice. Mix the juice and sugar together, and
boil and skim it; then strain it again, and when cool to each pint of
juice add a tea cupful of brandy. Bottle it and it will be fit for use.
This is highly esteemed by some in cases of dysentery.
RASPBERRY BRANDY.
509. Pick the fruit when dry, put it into a glass jar, and place the
jar in a kettle of cold water. Set the kettle over the fire and let
the water get hot; let the fruit remain thus until the juice will run;
strain it, and to every pint of juice add half a pound of sugar. Boil
and skim it. When cold mix with it an equal quantity of brandy.
Bottle it tightly.
CURRANT SHRUB.
510. Mix a pound of sugar with every pint of currant-juice. When the
sugar is dissolved boil it a few minutes and skim it. When almost cold
add a gill of brandy to every quart of syrup.
Bottle it, cork it well, and keep it in a cool place.
RASPBERRY SHRUB.
511. This is made in the same manner as the currant shrub.
CHERRY BOUNCE.
512. To fifteen pounds of morella cherries add one gallon of the best
French brandy or good Monongahela whisky. Let them stand for three
or four months, then pour off the liquor and add to the cherries two
quarts of water, which should remain on them for three weeks; pour off
the water and add it to the liquor; to all of which add four pounds of
sugar made into a syrup.
MIXTURE FOR SALTING BUTTER.
513. Half a pound of _fine_ salt,
A quarter of a pound of _pulverized loaf sugar_.
Mix them well together, and add one ounce of the mixture to every pound
of butter.
This is to keep butter sweet for winter use.
EGG-NOG.
514. Six eggs,
One pint of milk,
Half a pound of loaf sugar,
Half a pint of brandy.
Beat the eggs very light and thick, add the milk sugar and brandy.
MINCED MEAT.
515. Five pounds of beef or tongue,
Two pounds of suet,
Seven pounds of sugar,
Seven pounds of apples,
Three pounds of raisins,
Three pounds of currants,
Three nutmegs,
Two ounces of cinnamon,
A dessert spoonful of ground allspice,
One small tea spoonful of ground mace,
The juice of two lemons and the grated rind of one,
Moisten it with equal portions of wine and cider,
Brandy to the taste.
Boil the meat in water which has been salted in the proportion of one
tea spoonful of salt to every quart of water. When it is tender stand
it away to get perfectly cold before it is chopped. Wash, pick and dry
your currants, prepare the spices, and seed the raisins. Pare and core
the apples, chop them fine, chop the meat very fine, add the fruit,
sugar and spice, lemon-juice, and grated lemon rind, (also the brandy
and wine.) Mix the whole thoroughly; it will be fit for use on the
following day. If you wish to keep your minced meat for several weeks,
chop the meat and add the currants, raisins, sugar and spice, but leave
out the apples, lemon, wine and cider; mix the other ingredients and
merely moisten it with brandy; pack the mixture tightly in a stone jar
and cover it close.
When you wish to make it into pies, take out some of the meat, chop
your apples, and mix with it in the proportions given above. Moisten
with cider, and add wine and brandy to your taste.
SANDWICHES.
516. These are generally made of cold boiled ham or tongue. Slice your
ham or tongue as thin as possible. Then butter your bread on the loaf,
and with a very sharp knife cut it in _very thin_ slices. Roll in each
slice of bread a slice of the ham or tongue. A cold fried oyster is
very nice in each sandwich.
WINE SANGAREE.
517. Mix equal portions of wine and water, sweeten it to your taste,
and grate nutmeg over the top.
Ale or porter sangaree is made in the same manner.
POACHED EGGS.
518. Have a broad shallow vessel of boiling water. Break your eggs in a
plate, and be careful not to break the yelks. Take the water from the
fire, slide the eggs carefully into it one at a time, and then put them
over the fire again. Whilst they are boiling throw the water over the
yelks with a spoon, and as soon as the whites are thick take them out
with an egg slice. Trim them neatly and send them to the table hot.
PLAIN OMELETTE.
519. Beat four eggs very light. Have ready a pan of hot butter, pour
the beaten eggs into it, and fry it till it is of a fine brown on the
under side, then lap one half over the other, and serve it hot. Just
before you lap it, sprinkle a little salt and pepper over the top.
Chopped parsley or onion may be mixed with the egg before it is fried.
HAM OMELETTE.
520. Whisk four eggs very light, and add to it as much grated ham as
will flavor it. Fry it in hot butter till it is brown on the lower
side. Sprinkle salt and pepper over it, and fold one half over the
other. The salt should not be put in the egg, as it thins it.
Garnish the dish with green parsley.
BREAD OMELETTE.
521. One gill of bread crumbs,
Eight eggs,
A gill and a half of cream,
Pepper and salt to the taste.
Warm the cream and pour it over a gill of baker's bread crumbs; when
the bread is perfectly soft mash it well with the cream, and add pepper
and salt to the taste. Beat the eggs and stir them into the bread and
cream. Have a pan of hot butter, pour the mixture in and fry it. Do
not turn it as that will make it heavy. The top may be browned with a
salamander, or the pan of the shovel heated very hot and held near it
will brown it. It may be folded one half over the other; in that case
it need not be browned with a salamander.
TOMATO OMELETTE.
522. Six eggs,
A wine-glass of flour,
Four ripe tomatoes,
Pepper and salt to the taste,
Milk sufficient to mix the flour smoothly.
Beat the eggs very light, stir in the mixed milk and flour, peel and
chop the tomatoes and add with the pepper and salt. Have a pan with
some hot butter, pour in the mixture and fry it. When done it may be
lapped half over or not, according to the fancy. Do not turn it.
BROWNED FLOUR.
523. This is very useful to thicken gravy and give it a brown color.
Put your flour into a pan, and set it over a moderate fire, stir it
all the time till it is brown, but do not let it scorch, as it will
communicate an unpleasant taste to your gravy.
When it is cool put it in a jar for future use.
DRIED CHERRIES, FOR PIES.
524. Pick your cherries, and wash them thoroughly through several
waters to remove all the grit. Put them into a stone jar with half a
pound of sugar to a pound of cherries, and warm water enough to cover
them. Place your jar in a vessel of water and set it where it will keep
hot. Let them stand for twelve hours. If the water should soak into the
cherries and leave them too dry, add a little more. When they are fully
swollen and perfectly soft they are fit for use. If they are not sweet
enough add more sugar.
Dried fruits are more tender and juicy cooked in this manner than when
they are boiled or stewed.
DRIED APPLES, FOR PIES.
525. Pick and wash them well. Then pour over boiling water enough to
cover them. Let them stand all night to soak. In the morning put the
apples with the water they were soaked in into your stew-pan, if they
have absorbed all the water and are nearly dry, add a little more,
simmer them slowly, but do not let them boil. When perfectly soft,
pass them through a sieve, and prepare them for pies according to the
directions given for apples which have not been dried.
DRIED PEACHES, FOR PIES.
526. These are cooked in the same manner as dried apples (see above,)
only they are flavored with a piece of lemon or orange-peel stewed with
them.
When they are done, take out the peel and mash them, add sugar to the
taste. They require no butter.
DRIED PUMPKIN, FOR PIES.
527. Cut a pumpkin in half lengthwise, take out the seeds, pare off the
rind, and cut it in slices about an inch thick. String it on fine twine
and hang it in a dry place.
In the winter stew and use it as green pumpkin. The cheese-shaped
pumpkin is the best kind for drying.
TO PREPARE SALAERATUS.
528. Put the salæratus in a vessel, add enough cold water to dissolve
it, then pour off the liquid into a bottle and cork it. Be careful to
pour it off gently as a great deal of sediment settles at the bottom of
the vessel in which it is dissolved.
Carbonate of ammonia is much nicer than salæratus; it is prepared in
the same manner; be careful to keep the bottle corked, and keep it in a
cool place.
It may be used in all the receipts where salæratus is directed; but
only half the quantity is necessary--thus: if one table spoonful of
the salæratus is required, half a table spoonful of ammonia will be
sufficient.
LEMONADE.
529. One quart of lemon-juice,
Nine quarts of water,
Eight pounds of white sugar.
Mix the lemon-juice and sugar, and stand it away. Just before the
lemonade is served, add the water which should be iced.
PUNCH.
530. Four pounds of sugar,
One pint of lemon-juice,
One pint of Jamaica spirits,
Half a pint of peach brandy,
Half a pint of French brandy,
Five quarts of water.
The quantity of liquor may be regulated according to the taste.
MACARONI.
531. A quarter of a pound of macaroni,
One tea spoonful of butter,
One gill of milk or cream,
One table spoonful of grated cheese.