MalindaRussellRedux

##Recipe Glossary //A Domestic Cookbook// does not organize the recipes into any categories; this is a response to wanting a different way to read and study the cookbook. The categories below are: * Bread & Biscuits * Jams, Jellies & Jels, Wines * Cordials & Drinks more generally * Iceing * Preservation & Pickling * Custards & Ice Creams * Savory Recipes & Other * Home Remedis & Cures ### Bread & Biscuits * [[Baked Berry Rolls]] * [[Biscuit]] * [[Butter Pastry]] * [[Cheap Ginger Bread]] * [[Cold Water Biscuit]] * [[Crackers]] * [[Cream Crackers]] * [[Cream Tartar Rolls]] * [[Fried Doughnuts]] * [[Fried Rusk]] * [[Green Corn Bread]] * [[Indian Meal Batter Bread]] * [[Jumbles]] * [[Muffins]] * [[Potato Ferment Rolls]] * [[Puff Paste]] * [[Rusk]] * [[Salt Rising Bread]] * [[Soda Rolls]] * [[Soft Ginger Bread]] * [[To Make Hop Rolls]] * [[To Make Lard Pastry]] ###Cakes * [[Allspice Cake]] * [[Almond Sponge Cake]] * [[Bread Dough Cake]] * [[Bride's Cake]] * [[Cheap Sponge Cake]] * [[Citron Cake]] * [[Cocoanut Sponge Cake]] * [[Coffee Cakes]] * [[Cork Cake]] * [[Cream Cake]] * [[Cream Sponge]] * [[Dover Cake]] * [[Drop Cake]] * [[Drop Ginger Cake]] * [[Elizabeth Cake]] * [[Elizabeth Lemon Cake]] * [[Flannel Cake]] * [[French Lady Cake]] * [[Fried Cakes]] * [[Fruit Cake]] * [[Ginger Cake]] * [[Ginger Pound Cake]] * [[Ginger Sponge]] * [[Gold Cake]] * [[Graham Cakes]] * [[Grated Bread Cake]] * [[Indian Cake]] * [[Jelly Cake]] * [[Leaf Cake]] * [[Lemon Cake]] * [[Loaf Jell Cake]] * [[Marble Cake]] * [[Mush Cake]] * [[Nameless Cake]] * [[New Year's Cake]] * [[Plain Pound Cake]] * [[Plum Cake]] * [[Pound Cake]] * [[Queen Charlotte's Cake]] * [[Queen's Party Cake]] * [[Raisin Cake]] * [[Raspberry Tea Cake]] * [[Rich Black Cake]] * [[Rose Cake]] * [[Sally Dough Cake]] * [[Seed Cakes]] * [[Short Cake]] * [[Shrewsbery Cake]] * [[Soda Cake]] * [[Soft Ginger Cake]] * [[Sponge Cake]] * [[Stir Cake]] * [[Strawberry Short Cake]] * [[Sugar Drop Cake]] * [[Sweet Tea Cake]] * [[Wafer Cake]] * [[Washington Cake]] * [[Wedding Cake]] * [[White Mountain Cake]] ###Pastries, Cookies Pies, & Other * [[Apple Float]] * [[Baked Peach Cobbler]] * [[Blanc Mange]] * [[Boiled Trifle]] * [[Charlotte Russe]] * [[Chopped Apple Pie]] * [[Cinnamon Cookies]] * [[Cocoanut Pie]] * [[Conell Rising]] * [[Cookies]] * [[Cracker Pie]] * [[Cream Puff]] * [[Crullers]] * [[Floating Island]] * [[French Tea Biscuit]] * [[Ginger Crackers]] * [[Ginger Snaps]] * [[Juice Lemon Pie]] * [[Jumbles]] * [[Lemon Pie]] * [[Lemon Puff]] * [[Maccaroni]] * [[Mary's Jumbles]] * [[Mince Pies]] * [[Miss Madison's Whim]] * [[Mrs. Roe's Cream Pie]] * [[Muffins]] * [[Mutton Chop Pie]] * [[Old Maids]] * [[Ripe Cherry Pie]] * [[Sally Lun]] * [[Slice Apple Pie]] * [[Sugar Snaps]] * [[Summer Mince Pie]] * [[Sweet Potato Slice Pie]] * [[Whip Trifle]] * [[White Sugar Crackers]] ###Puddings * [[Baked Apple Pudding]] * [[Baked Batter Pudding]] * [[Baked Indian Meal Pudding]] * [[Beef Suet Pudding]] * [[Boiled Batter Pudding]] * [[Boiled Plum Pudding]] * [[Carvies' Plum Pudding]] * [[Carrot Pudding]] * [[Christmas Plum Pudding]] * [[Cranberry Baked Pudding]] * [[Delmonico Pudding]] * [[Dried Apple Pudding]] * [[Eve's Pudding]] * [[Ginger Pudding]] * [[Indian Meal Pudding]] * [[Kate's Pudding]] * [[Kentucky Pudding]] * [[Minute Pudding]] * [[Mrs. H.'s Pudding]] * [[Potato Pudding]] * [[Rice Pudding Boiled]] * [[Ripe Plum Pudding]] * [[Steamed Indian Pudding]] * [[Steam Plum Pudding]] * [[Sponge Pudding]] * [[Sweet Potato Baked Pudding]] * [[Whortleberry Boiled Pudding]] ###Jams, Jellies, and Jells * [[Apple Jell]] * [[Apple Jelly]] * [[Cranberry Jam]] * [[Currant Jelly without Cooking]] * [[Gooseberry Jell]] * [[Lemon Jelly]] * [[Peach Marmalade]] * [[Raspberry Jam]] * [[Wine Gell]] ###Wine, Cordials, Drinks more generally * [[Blackberry Cordial]] * [[Blackberry Wine]] * [[Dried Ripe Mulberries]] * [[Ginger Pop Beer]] * [[Peach Cordial]] * [[Quince Cordial]] * [[Rice Milk]] * [[Strawberry Cordial]] ###Iceing * [[Boiled Iceing]] * [[Cold Iceing]] * [[Iceing]] ###Preservation & Pickling * [[Brandy Peaches]] * [[Green Tomato Preserves]] * [[Orange Marmalade]] * [[Pickled Cauliflower]] * [[Pickled Peaches]] * [[Pickled Plums]] * [[Pickled Sturtions]] * [[Preserved Oranges]] * [[Preserved Peaches]] * [[Preserved Quince]] * [[Quince Marmalade]] * [[Ripe Tomato Pickles]] * [[Sweet Pickles]] * [[To Clarify Sugar for Preserving]] * [[To Preserve Eggs]] * [[To Preserve Milk]] * [[Tomato Catsup]] ###Custards & Ice Cream * [[Apple Custard]] * [[Boiled Custard]] * [[Ice Cream]] * [[Irish Potato Custard]] * [[Lemon Custard]] * [[Molasses Custard]] * [[Onion Custard]] * [[Pap Custard]] ###Savory Recipes & Other * [[A-la-mode Beef]] * [[Beef Soup]] * [[Best way to Roast Beef]] * [[Burst-up Rice]] * [[Calf Head Soup]] * [[Chicken Pie]] * [[Chicken Salad]] * [[Chicken Soup]] * [[Chow Chow]] * [[Forced Steak]] * [[Fricaseed Catfish]] * [[Fried Oysters]] * [[Fried Rice Cakes]] * [[Ginger Nuts]] * [[Ham Omelet]] * [[How to Boil Fish]] * [[How to Cooke and Dress Ocher]] * [[Indian Meal Batter Cakes]] * [[Pickled Roast Pig]] * [[Potted Beef]] * [[Pressed Beef]] * [[Rice Batter Cakes]] * [[Rice Omelet]] * [[Spiced Currants]] * [[To Boil and Dress Mutton Ham]] * [[To Cook Irish Potatoes]] * [[To Cook Parsnips]] * [[Turkey Pot Pie]] * [[Vegetable Oysters]] ###Home Remedies * [[Barbers' Shampooing Mixture]] * [[Barbers' Star Hair Oil]] * [[Black Ointment]] * [[Burns]] * [[Cure for Dropsy]] * [[Cure for Rheumatism]] * [[Cologne]] * [[Dentrifice, which removes tartarous adhesions, and induces a healthy action of the gums]] * [[Elixir Paregoric]] * [[Magic Oil]] * [[Magnetic Oil]] * [[Peleg White Sticking Salve]] * [[Restoring the Hair to its Original Color]] * [[To Cure Corns]] * [[Toothache]] [[back to homepage->homepage]]

=><= Salt Rising Bread <==> To a half pint warm water, a pinch of salt; stir to a thick batter and keep warm until it rises. To one pint of this rising add three pints warm water, a little salt, and a small piece of lard. Knead the dough until smooth, make into rolls, keep warm until it rises; bake quick, but do not scorch. =><= [[recipe glossary]]

=><= Soft Ginger Bread <== I. Two quarts flour, 3-4ths lb lard, 3-4ths lb sugar, three teaspoonfuls cinnamon, two of ginger, one of allspice, one pint sour milk, molasses to make a stiff batter, one teaspoon soda dissolved in milk. II. One quart molasses, one cup sugar, 1-4th lard, three eggs; beat sugar and eggs well together; one gill sour milk, one tablespponful soda dissolved in warm water, two tablespoonfuls [[ginger]], flour enough to make a soft dough. nead well, roll, and bake in a quick oven. =><= [[recipe glossary]]

=><= Cream [[Cake]] <== Recipe One One and a half cup sugar, two cups sour cream, two cups flour, one or two eggs, one teaspoon soda; flavor with lemon. Recipe Two One cup and a half sugar, two cups sour cream, one teaspoon soda, three cups flour, lightly measured, one grated nutmeg; bake in a moderate oven. Recipe Three Six cups sugar, six do. sour cream, twelve eggs, three cups butter, two teaspoons cream tartar, two do. soda, twelve cups flour; grate two nutmegs to flavor. =><= [[recipe glossary]]

=><= Sally Dough Cake <== Three cups sugar, one cup yeast, three cups sweet milk, three eggs; beat to a thin batter, set over night. When light, add one cup butter, flour to make a stiff batter. Keep warm until it rises the second time. Paper and grease the pan before rising the last time; bake in a slow oven. =><= [[recipe glossary]]

=><= White Mountain Cake <== One cup white sugar, two eggs, one-half cup butter, one-half cup sweet milk, one-half teaspoonful soda, one teaspoonful cream tartar, two and one-half cups flour. =><= [[recipe glossary]]

=><= Queen's Party [[Cake]] <== One quart sour cream, six lbs sugar, six lbs butter, five lbs raisins, five lbs [[currants]], one and one-half figs, one ounce cloves, one ounce cinnamon, one and one-half nutmeg, extract of lemon or vanilla, whites of eighteen eggs, yelks of ten eggs, one teaspoonful soda, two teaspoonfuls cream tartar, flour to stir quite stiff. =><= [[recipe glossary]]

=><= Plain Pound [[Cake]] <== One lb sugar, one lb flour, one nutmeg, 3-4ths lb butter, twelve eggs, half gill [[brandy]]. Paper and grease your pans well; bake in a moderate oven. =><= [[recipe glossary]]

=><= Cork [[Cake]] <== Three cups sugar, one cup butter, one cup sour cream, five cups flour, five eggs, one teaspoon soda, one teaspoon cream tartar; flavor with lemon. =><= [[recipe glossary]]

Sponge Cake I. One lb sugar, twelve eggs; take out one yelk; ten ounces flour; beat the yelks and sugar together well; beat the whites to a stiff froth; gradually mix together; flavor with lemon; bake with a gradual heat. II. One lb sugar, half lb flour, ten eggs, juice and grated rind of a lemon. III. Eight eggs, one lb sugar, half lb flour, a little salt. IV. Two cups sugar, two do. flour, six eggs, two teaspoons of cream tartar. Put in the flour one teaspoon soda dissolved in a little milk, and stirred in when going into the oven.

Dover [[Cake]] Two cups sugar, four eggs, one cup butter, one cup sour cream, three cups unsifted flour, one teaspoon cream tartar, one teaspoon soda; flavor to taste.

Washington Cake Three cups sugar, six eggs, one cup butter, one cup sour milk, one teaspoon soda, three cups flour, one teaspoon cream tartar; flavor with lemon to your taste.

=><= Bread Dough [[Cake]] <== One pint light bread dough, three eggs, two cups sugar, one cup butter, fill with fruit or carraway seeds; stir together well, put in cake pan, let it rise, bake moderately. This cake, if made with fruit and iced, will keep a long time. =><= [[recipe glossary]]

=><= Ginger Bread [[Cake]] <== Grate one quart stale bread, six eggs, one and a half cup butter, three cups sugar, one pint milk, two teaspoons cream tartar, one teaspoon soda, one grated nutmeg, three tablespoons flour; bake in a moderate oven. =><= [[recipe glossary]]

=><= Fruit [[Cake]] <== One lb flour, one lb sugar, 3-4ths lb butter, two lbs seeded [[raisins]], two lbs [[currants]], one lb citron, one and a half lb almonds, half ounce [[mace]], one gill rose water, one wine-glass [[brandy]], ten eggs. Recipe Two Four eggs, one cup sugar, two cups molasses, one and a half cup butter, one cup new milk, one lb raisins, two cups currants, one teaspoon soda, three ounces cinnamon, nutmeg, citron, four cups flour. =><= [[recipe glossary]]

=><= **Wedding [[Cake]]** <==> Three lbs flour, three lbs butter, three lbs sugar, six lbs currants, six lbs [[raisins]], one ounce [[nutmeg]], one ounce [[cinnamon]], one ounce cloves, half gill [[brandy]], one gill rose water, thirty eggs. =><= [[recipe glossary]]

=><= Rich Black Cake <== Two cups sugar, one and a half cup [[molasses]], two cups butter, one cup sour cream, four cups unsifted flour, eight eggs, one and a half lb raisins, one lb citron, one lb [[currants]], one tablespoon mace, one do. cloves, one do. cinnamon, one wine-glass [[brandy]], one do. rose water, extract of lemon. =><= [[recipe glossary]]

=><= Cocoanut Sponge [[Cake]] <== Quarter lb white sugar, whites of four eggs, beat the eggs to a froth, one tablesppon flour, one grated cocoanut; mix the ingredients, bake in small shape, in a slow oven. =><= [[recipe glossary]]

Allspice [[Cake]] Three-fourths lb butter, one lb flour, eight eggs, half teacup sour cream; beat the yelks, sugar and cream together; one tablesppon [[cloves]], one do. cinnamon, one do. mace, one do. [[allspice]], one gill [[brandy]], lemon extract, one gill rose water, one [[nutmeg]], one small teaspoon soda, one do. cream tartar, mixed in the flour; bake in a moderate oven.

Marble Cake The White Half -- lb butter, whites of fourteen eggs, 3-4ths lb flour, half gill brandy; flavor with lemon The Dark -- The yelks of eight eggs, two teacups sugar, one do. butter, one do. sour cream, four cups flours, half cup molasses, flavor with cinnamon, cloves, nutmeg, or mace; two teaspoons cream tartar, one do. soda; beat the yelks and sugar together until very light. Paper and butter the pan, first a layer of the white, then of the dark, alternately, finishing with the white.

=><= Elizabeth Lemon [[Cake]] <==> Two cups sugar, one cup butter, one cup milk, five cups flour, six eggs, one tablespoon cream tartar, rind and juice of one lemon. =><= [[recipe glossary]]

=><= Elizabeth [[Cake]] <==> Three coffee cups flour, one and a half do. sugar, 3-4ths do. milk, one tablespoon butter, three and a half nutmegs, juice and rind of one lemon, 1-4th lb currants, one tablespoon cream tartar and soda. =><= [[recipe glossary]]

=><= Stir [[Cake]] <==> One cup butter, one do. sugar, two do. flour, one do. milk, two eggs, two even teaspoons cream tartar, one do. soda; flavor. =><= [[recipe glossary]]

=><= Almond Sponge [[Cake]] <==> I. Three-fourths lb sugar, half lb flour, ten eggs; beat the sugar and yelks together until light; beat the whites to a stiff froth; one and a half lb chopped almonds rubbed in flour stirred in; add the whites of eggs, one gill brandy, half gill rose water, extract lemon. II. Eight ounces almonds blanched and pounded, two ounces flour, half pound sugar, the yelks of seven eggs, and the whites of five eggs. =><= [[recipe glossary]]

=><= Bride's [[Cake]] <==> One lb sugar, one lb butter, whites of twenty-four eggs beaten to a stiff froth, one lb flour; cream the butter, then cream butter and sugar together; mix gradually, one gill [[brandy]]; flavor with peach or lemon, bake with gradual heat. =><= [[recipe glossary]]

=><= Gold [[Cake]] <==> One lb white sugar, one lb flour, 3-4ths lb butter, yelks of twenty eggs; beat sugar and eggs until light; beat half the yelks with the sugar until very light, the rest with the butter; mix together gradually one gill [[brandy]] and half gill rose water; mix in the flour, one teaspoon cream tartar, half do. soda; bake in a slow oven. =><= [[recipe glossary]]

=><= Raisin [[Cake]] <==> One lb sugar, one lb sugar, 3-4ths lb buter, twelve eggs, two lbs raisins chopped; beat the sugar and butter together, add the yelks well beaten with butter and sugar, mix with the flour one teaspoon soda and cream tartar, add the whites beaten to a stiff froth, one grated nutmeg, and one gill [[brandy]]; bake by a gradual heat. =><= [[recipe glossary]]

Citron Cake One lb sugar, 3-4ths pound butter, one lb flour, whites of twenty eggs, one lb citron, sliced thin and rubbed in flour; beat butter and sugar until light; one teaspoon cream tartar and half teaspoon soda mixed in the flour, one gill [[brandy]], one do. rose water; flavor with peach or vanilla.

=><= Rose [[Cake]] <==> Three-fourths lb sugar, half lb butter, 3-4ths lb flour, whites of fifteen eggs beaten to a froth; cream the sugar and butter together; add the flour and whites of eggs, half gill [[brandy]], flavor with lemon; one tablespoon cochineal with a small piece of alum tied in a bag soaked in warm water one hour. Grease Paper your pan, spread a layer of dough, dip your bag in a solution of warm soda water, then squeeze the bag over the dough; add another laying of dough and cochineal alternately; bake with moderate heat. =><= [[recipe glossary]]

=><= Loaf Jell [[Cake]] <==> One lb sugar, 3-4ths lb butter, one lb flour, ten eggs beaten separately, one gill sour cream or milk, one teaspoon cream tartar, one do. soda, one nutmeg; mix and bake in a loaf until well done. Slice the cake while warm, and spread with jell, laying the sliced together and iceing the loaf. =><= [[recipe glossary]]

=><= [[Ginger]] Pound Cake <==> One pint molasses, half lb sugar, half pint sour milk, one teaspoon cream tartar, two do. soda, 1-4th lb lard; melt the butter and lard with the molasses until lukewarm, stirring all the time; five cups flour; beat the sugar and yelks together until light; one tablespoon ginger; add the whites, beat to a stiff froth; ice while warm. =><= [[recipe glossary]]

=><= Seed [[Cakes->Cake]] <==> Four cups flour, one and a half do. cream or milk, one half cup butter, three eggs, one half cup carraway seeds, one teaspoon [[saleratus]], one do. rose water; make into a stiff paste; cut out with a tumbler; bake thirty minutes. =><= [[recipe glossary]]

=><= Queen Charlotte's [[Cake]] <==> One lb flour, one lb currants, one lb sugar, half lb butter, flour eggs, one gill [[brandy]], one gill wine, one gill cream, spice to taste; bake in a loaf. =><= [[recipe glossary]]

=><= Leaf [[Cake]] <==> Two lbs dried and sifted flour, one pint new milk, blood warm, 1-4th lb butter, 3-4ths lb sugar, one pint home-brewed yeast, three eggs, one lb stoned raisins, one nutmeg, a glass of wine if you like. Rub the butter and sugar to a cream, add the flour and the other ingredients; let it rise over night; bake one hour and a half in a slow oven. =><= [[recipe glossary]]

=><= Lemon [[Cake]] <==> I. One cup butter, three do. powdered sugar, rubbed to a cream, yelks of five eggs well beaten, one teaspoon soda in a cup of milk, juice and rind of one lemon; add whites of eggs beaten to a stiff froth; sift in four cups of flour, and bake. II. Cream on lb butter and one of the sugar together; beat the yelks of twelve eggs and add to the butter and sugar; beat the whites to a stiff froth, add one lb flour and the whites gradually, one teaspoon soda and cream tartar, in the flour grate the rind and juice of a lemon; bake in moderately; flavor with extract of lemon. =><= [[recipe glossary]]

=><= Jelly [[Cake]] <==> One half cup butter, two cups sugar, one cup milk, two eggs, two teaspoons cream tartar, one do. soda; mix a little stiff; bake thin; when cold, spread with jelly. =><= [[recipe glossary]]

=><= Flannel [[Cake]] <==> One quart sweet milk, stir to a thick batter with flour, two tablespoons yeast; let it rise over night; in the morning break in three eggs, stir in two tablespoons lard. =><= [[recipe glossary]]

=><= Mush [[Cake]] <==> Make a thin mush; add tablespoons melted lard, one pint sweet milk, three eggs; mix a batter to the consistency of pancakes. Pour the hot mush into the batter, stirring it well; and bake on a griddle. =><= [[recipe glossary]]

=><= Coffee [[Cakes->Cake]] <==> Bake soft boiled rice; add twice as much flour as rice, a handful Indian meal, and a little yeast; mix over night, and bake in the morning. =><= [[recipe glossary]]

=><= Indian [[Cake]] <==> Two cups meal, one do. flour, one do. cream, one do. milk, one do. sugar, three eggs, one teaspoon soda, one do. salt. =><= [[recipe glossary]]

=><= Fried Rice Cakes <==> Rub into a quart bowl of soft boiled [[rice]] one cup milk and two eggs; mix till smooth; put on in small cakes with flour enough to form them, and fry. =><= [[recipe glossary]]

=><= Indian Meal Batter Cakes <==> To one quart Indian meal add one tablespoon lard, and enough hot water to scald the meal; stir it smooth; add enough sour milk to make a batter; break in two eggs; put into a pint of flour two teaspoons of soda and two do. of cream of tartar; stir this in last, and bake on a griddle. =><= [[recipe glossary]]

=><= Rice Batter Cakes <==> One pint [[rice]]; after being cooked, stir in the rice while hot, half pint Indian meal, three eggs, one pint sour milk, one pint flour; melt a tablespoon of butter or lard, stir in the butter, add more milk if too thick, one and a half teaspoon soda; bake on a griddle. =><= [[recipe glossary]]

=><= Drop [[Ginger->ginger]] [[Cake]] <==> One pint molasses, one cup sugar, one do. sour cream, three eggs, one cup melted butter, three teaspoons soda, one do. cream tartar; heat the molasses and butter together; beat the sugar and eggs togther; put the soda and cream tartar in the flour, make a stiff batter, almost a dough; one tablespoon ginger; drop into a buttered dripping-pan; bake moderately, without scorching. =><= [[recipe glossary]]

=><= Boiled [[Iceing]] <==> I. Beat the whites of four eggs to a stiff froth; boil one lb crushed sugar until it ropes and spins off in threads; then turn the boiling sugar slowly over the eggs, stirring thoroughly and beating; flavor with lemon, peach, or vanilla. II. One lb white coffee sugar, boiled until it ropes; beat the whites of three eggs to a stiff froth; turn the hot sugar slowly over the egg, beating until it cools, then flavor with extract of lemon. =><= [[recipe glossary]]

Sugar Drop Cake One lb sugar, six eggs, one cup butter, one do. sour cream, half lb stoned raisins, half lb citron, two teaspoons cream tartar, one do. soda; chop raisins and citron fine; half lb English [[currants]], one lb flour; rub the fruit in four ounces more flour, beat the eggs separately, stir the fruit in last; two teaspoons cloves, two do. cinnamon, one grated nutmeg, two teaspoons mace. Butter sheets of paper, lay in a dripping-pan, and bake moderately, iceing while warm.

=><= Strawberry Short [[Cake]] <==> Make the cake the same as cream biscuit; crush and strain the berries, stirring them thick with white sugar, bake in sheets; split the cake while hot, butter well and cover with berries, stack in a steak dish, turn sweet cream over it, and eat while hot for tea. =><= [[recipe glossary]]

=><= Cold [[Iceing]] <==> One lb pulverized sugar, break in the whites of five eggs on the sugar, beating with a silver spoon or wooden paddle; pound a lemon and squeeze in the juice. =><= [[recipe glossary]]

=><= Raspberry Tea [[Cake]] <==> One cup white sugar, one pint sour cream, three tablespoons melted butter, three cups flour, one and a half teaspoon soda, two do. cream tartar, grated nutmeg, mix into a batter; pour over sheet paper into dripping-pan; bake in a quick oven; when done, cut into squares, crush the berries, and sweeten to your taste. Cover the cake with berries, and stack the same as [[Gell->gelatine]] Cake. =><= [[recipe glossary]]

=><= Wafer Cake <==> Three-fourths lb sugar, 1-4th lb butter, eight eggs, half lb. flour; cream the butter; beat the yelks, butter, and sugar together until light, beat the whites to a stiff froth, add all together, stir to a batter, drop into greased wafer irons, bake in a minute, take while hot, roll them up and ice them. =><= [[recipe glossary]]

=><= Old Maids <==> Whites of three eggs beaten to a stiff froth, one cup white sugar, half cup flour, flavor with lemon, stir to a batter, and fry in hot lard. When done, grate white sugar over them. =><= [[recipe glossary]]

=><= Short [[Cake]] <==> One half lb butter, one pint sweet milk, soda the size of a bean; mould quickly, not very stiff, roll into sheets, bake in a brisk oven. =><= [[recipe glossary]]

=><= Fried Cakes <==> Two and a half cups sugar, one cup sour milk, three eggs, one cup butter, one teaspoon soda; roll; cut with fried cake cutter. =><= [[recipe glossary]]

=><= Plum Cake <==> I. One lb sugar, one do. butter, eight eggs, one lb flour, three lbs stoned raisins, three do. currants and citron, one glass wine, one do. brandy, one half teacup molasses; spice to taste. II. Three lbs flour, three do. raisins, three do. butter, three do. sugar, thirty eggs, four lbs [[currants]], half ounce cloves, one nutmeg, half lb citron, one tablespoon ginger. =><= [[recipe glossary]]

=><= Soft [[Ginger->ginger]] Cake <==> I. One lb flour, one do. butter, nine eggs, two quarts milk, a little yeast; mix together warm. II.One cup butter, one do. sour milk, three do. molasses, five do. flour, three eggs, two teaspoons soda, raisins or currants. =><= [[recipe glossary]] | [[back to home->homepage]]

=><= Ginger [[Cake]] <==> One pint molasses, one cup butter, one pint milk, one tablespoon [[ginger]], three eggs; add flour to make a proper thickness to bake in pans. =><= [[recipe glossary]]

=><= Pound Cake <==> One lb sugar, one do. flour, 3-4ths do. butter, eight eggs. =><= [[recipe glossary]]

Sweet Tea Cake One quart milk, one coffee cup butter, one lb sugar, yeast to raise.

Nameless Cake One teacup butter, one do. sugar, five eggs, one cup milk, two cups flour.

Soda Cake =><= [[recipe glossary]]

Drop Cake One pint flour, half lb butter, half lb sugar, half of a nutmeg, a handful of currants, two eggs, a large pinch of soda; bake ten or fifteen minutes.

Cheap Sponge Cake One cup flour, two eggs, one cup sugar, large spoon sweet milk, half spoon soda, one spoon cream tartar, a little salt, grated rind of lemon, one teaspoon butter; bake fifteen minutes.

=><= New Year's Cake <==> Three and a half lbs flour. 3-4ths lb butter, 1-4th lb powdered sugar, seven eggs, half ounce ammonia, half pint milk. =><= [[recipe glossary]] | [[homepage]]

=><= Shrewsbery [[Cake]] <==> One lb flour, one do. butter, one do. sugar, the whites of sixteen eggs, spice to your taste. Shrewsbery Cake, or Shrewsbury Cake, hails from Shropshire, England, where it is often referred to as a biscuit. It may contain dried fruits. =><= [[recipe glossary]]

Iceing One lb sugar, whites of three eggs, cold water enough to wet the sugar. Beat the eggs a little, put them in the sugar; let it boil until it thickens, stirring it throughly all the time.

French Lady Cake Three cups sugar, one do. butter, six eggs, one cup sweet milk, one teaspoon soda, two do. cream tartar, one wine-glass brandy, the juice of one lemon, four cups flour; the soda dissolved in the milk, the cream tartar in the flour.

Graham Cakes One quart buttermilk, three eggs, one pint cooked rice, a little salt, one tablespoon cream tartar, half tablespoon soda, flour to make a thin batter; bake on a griddle. [Remarks--As a great many ladies have wished to know how I have such good success in making my cakes so light, I will say, I first heat the oven hot enough for cooking, set in my cake, and open the door; and for a common sized cake leave the door open for about fifteen minutes, and for a large one, about twenty minutes. When the cake begins to raise, close the door.]

Mrs. Roe's Cream Pie One cup good sweet cream, the whites of three eggs beaten to a froth, one cup coffee sugar, the juice of one lemon. Bake with a rich under crust.

=><= Conell Rising <==> Take a teacupful of conell with a little salt, turn boiling water over it, stir it quite thin, keep it warm; set it one morning to bake the next. The bread made the same as salt rising bread, using two or three table spoonfuls of the yeast. =><= [[recipe glossary]]

=><= Muffins <==> I. Seven eggs well beaten, one quart sweet milk, three tablespoons melted lard, a lump of soda the size of a bean, flour to make a thing batter. Butter the muffin ring, and bake in a quick oven. II. One pint milk, half cup butter, yeast and a little salt, flour to make a batter. =><= [[recipe glossary]]

=><= [[Ginger->ginger]] Sponge <==> Two cups molasses, one do. sugar, one do. butter, five eggs, two cups sour milk, two teaspoons soda, two do. cream tartar, two do. ginger, one do. cloves, one do. cinnamon, five cups flour. =><= [[recipe glossary]]

=><= Cinnamon Cookies <==> One cup sweet cream, two do. sugar, three eggs, half cup butter, two tablespoons ground cinnamon. Beat the eggs and sugar well; melt the butter, stir it with the eggs and sugar till smooth; then add the cream, one teaspoon cream tartar, half teaspoon soda, flour to make a soft dough; roll thin, and bake in a quick oven. =><= [[recipe glossary]]

=><= [[Ginger->ginger]] Crackers <==> One pint molasses, one pint sugar, one teacup lard, one cup butter, one teaspoon soda; melt the molasses, lard and butter together, until lukewarm; the yelks of eight eggs; beat the eggs and sugar together till light; one tablespoon ginger, one do. cinnamon, one do. cloves, one do. lemon, one nutmeg. Add the ingredients together with flour enough to make a stiff dough; knead well, roll thin, and bake in a quick oven; cut with cake cutters. =><= [[recipe glossary]]

Cookies I. One lb white sugar, one pint cream, one ounce ammonia; floru to roll. II. One cup sugar, one do. sour cream, one do. butter, one teaspoon soda; flour to roll out. III. Three teacups sugar, four eggs, one cup butter, one do. sour milk, half teaspoon soda; flavor to taste; soft dough; roll thin, and bake in a quick oven. IV. Two cups sugar, two do. sour milk, one cup butter, one teaspoon soda, one do. cream tartar, flour to make soft dough, ground carraway seeds; sprinkle top with white sugar, roll and cut. V. One cup butter, one do. sugar, three eggs, one teaspoon soda, one tablespoon ginger, flour to roll; bake quick.

=><= Jumbles <==> I. One lb sugar, half lb butter, seven eggs, one nutmeg, one teaspoon cream tartar, half teaspoon soda, flour to make a soft dough, half teacup sweet cream; cream the butter; beat the sugar and eggs together until quite light; roll and cut them; bake in a moderate oven. II. One lb flour, 3-4ths lb sugar, one half lb butter, five eggs, mace, rose water, and carraway, to your taste. III. One cup of sugar, one cup of butter, one egg, a lump of soda the size of a nutmeg. =><= [[recipe glossary]]

=><= [[Ginger->ginger]] Snaps <==> I. One cup molasses, half cup sugar, half cup butter, half cup boiling water, teaspoon soda, two tablespoons ginger; pour the boiling water over the butter, dissolve the soda in the water and butter, then stir it to a cream; mix all together, with flour to make a stiff dough, roll thin, and bake in a quick oven. II. Two cups sugar, two do. molasses, one cup and a half butter, one tablespoon ginger, one do. soda, one teaspoon cloves, two do. cinnamon, one cup sour milk, flour enough to make up. =><= [[recipe glossary]]

=><= White Sugar Crackers <==> Half lb sugar, 1-4th lb butter, whites of ten eggs beatento a stiff froth, half lb raisins seeded and chopped, half tablespoon lemon, one tablespoon rose water. Cream the butter, beat sugar and butter together until light; add the ingredients together, flour to make a soft dough; run it through the jumble moulds, sprinkle it over with white sugar, bake in a moderate oven; ice when cool. =><= [[recipe glossary]]

Floating Island One quart rich sweet cream, one lb loaf sugar, one pint Cognac [[brandy]], one gill wine, six eggs broken in to the cream; churn in a whip churn to a stiff froth, spread with gell slices of pound cake, and lay it in the bottom of a float dish, and turn the float over it.

Boiled Custard Beat with six eggs sufficient sugar to sweeten the custard, then boil half gallon new milk; stir in slowly the eggs and sugar, stirring all the time; flavor with cinnamon bark, boiling it in the milk.

Whip Trifle Two quarts sweet cream, sugar to sweeten, one pint wine, one gill brandy, juice of one lemon, whites of six eggs; flavor with extract of lemon; churn well in a whip churn, cut small pieces of sponge cake, laying it in a float bowl; the trifle to be turned over it after taking off the froth--putting e froth in wine glasses and setting around the float bowl.

=><= Wine [[Gell->gelatine]] <==> Two packages gelatine, one quart wine, one quart water. Put into a kettle and simmer, pounding and squeezing in the juice of two lemons, break in six eggs, simmer all together 20 or 80 minutes; pour into a flannel bag and let it drip; the first that drips turn back into the bag, letting it drip again. Pour into moulds, and set it away to gell. =><= [[recipe glossary]]

=><= [[Ginger->ginger]] Pudding <==> One and a half cups molasses, half cup of sugar, three eggs, one cup sour milk, half cup butter, three cups flour lightly measured, one teaspoon soda, one do. ginger, one do. cloves, bake in quick oven. =><= [[recipe glossary]]

Charlotte Russe One pint milk, 3-4ths lb sugar, half box gelatine. Put these together, and set over a kettle of boiling water after the gelatine is dissolved; beat four eggs and stir in; leave over the fire until it looks clear, then let it cool. Beat to a stiff froth one pint cream, add vanilla to taste; stir all together well and set in a cool place, with ice or snow around it. When you add the eggs, stir thoroughly; when cool, give it a hard beat. put cake in a mould stuck together with white of egg, and put the liquid inside, or serve the cake and liquid separately.

=><= Apple [[Jell->gelatine]] <==> One peck pared and cored tart apples, two quarts water; boil and strain through a bag without pressing; let it drip over night; one pint sugar to two pints juice; boil quickly to a gell. =><= [[recipe glossary]]

=><= Blackberry Wine <==> To one gallon berries pour over them on quart boiling water, crush the berries and strain through a hair sieve; add three pounds sugar to one gallon juice, turn into a stone pot and let it stand till through singing, skimming every morning; tie over the top a thin cloth, bottle and cork tight when through singing. =><= [[recipe glossary]]

=><= Blackberry [[Cordial]] <==> Boil a sufficient quantity of berries to make a gallon of juice; boil in a stone pot, setting it in hot water; strain through a bag; add three lbs white sugar to a gallon of juice; when cool, pour in one quart brandy; bottle and cork tight. =><= [[recipe glossary]]

=><= Strawberry [[Cordial]] <==> Two and a half lbs of sugar to one gallon juice; put the berries in a stone pot, setting it in hot water, boil and strain through a bag, mix the sugar with the juice, simmer half an hour; when cold, add a quart of peach brandy, bottle and cork. =><= [[recipe glossary]]

=><= Quince [[Cordial]] <==> Pare and core on half bushel quinces, putting into a brass kettle with two quarts water, cook well, drain through a sieve, and then through a bag, adding two and a half lbs sugar to a gallon juice; boil 15 or twenty minutes. When cold, add one quart brandy to one gallon juice, bottle and cork. =><= [[recipe glossary]]

Rice Milk One pit boiled [[rice]] to one gallon milk, twelve eggs; sweeten to your taste, and flavor with lemon.

=><= Chopped Apple Pie <==> Chop your tart apples, break in six eggs, half lb sugar, half lb butter melted; beat all together, flavor with nutmeg and cinnamon, adding one gill [[brandy]] and one gill wine. Paste the plate, laying pastry over the top, and bake. =><= [[recipe glossary]]

Baked Indian Meal Pudding Make a thin mush, beat six or eight eggs, stir in the mush half teacup butter, make a batter thick of flour and sweet milk, putting in the eggs. Stir the mush in the batter until smooth, grate in a nutmeg, bake slowly in a pudding pan; eat with a rice sauce.

Baked Apple Pudding Pare and core twelve [[apple]]s, put them into a pudding dish, with one cup sugar and two of water; put in [[cloves]] and [[cinnamon]]; set them in a slow oven to bake; beat the yelks of six eggs with one cup sugar, one pint milk, two tablespoons flour, turn this over the apples, and cook until done; beat the whites of six eggs lightly with a little white sugar, flavor with lemon; turn this over the fruit just before taking from the oven; to be eaten with rich cream.

=><= Spiced Currants <==> I. Five lbs ripe [[currants]], five lbs sugar, two tablespoons cinnamon, two do. cloves, one pint vinegar; boil two hours, or more, till quite thick. II. Five lbs currants, four lbs sugar, one cup vinegar, tablespoon cloves ground, two tablespoons pulverized [[cinnamon]]. =><= [[recipe glossary]]

=><= [[Currant->currants]] Jelly without Cooking <==> Equal parts of juice and sugar. Stir it for three hours, and put it in glasses. It will be firm [[jelly->gelatine]] within three days. =><= [[recipe glossary]]

Chow Chow One peck [[green tomatoes]], half-a-dozen peppers, one dozen onions, grate horse-radish; chop and scaled in salt and water, drain in a [[sieve]], put into jars and pour spiced [[vinegar]] over it.

=><= Lemon [[Jelly->gelatine]] <==> One and a half ounces [[isinglass]], one and a half lbs sugar, four lemons, three pints boiling water. Lay the isinglass in cold water half an hour, take it out and put it with the sugar and lemons sliced. Pour on the boiling water, stirring it all the time; strain through a jelly bag. In warm weather, it will require more isinglass to stiffen well. =><= [[recipe glossary]]

To Clarify Sugar for Preserving For each lb of sguar allow half a pint of water; for every three lbs, the white of one egg. Mix when cold, boil a few minutes and skim; let it stand ten minutes, skim again, and strain it.

Ripe Tomato Pickles Prick tomatoes full of holes, let them stand in salt and water two days; then put them into fresh water one day, then scaled them in vinegar. Peel and slice one dozen onions; put into a jar a layer of onions, tomatoes, ginger, pepper, mustard and cloves, alternately, until the jar is filled.

=><= Tomato Catsup <==> I. To one gallon tomatoes add four tablespoons [[cloves]], one do. [[mace]], one do. [[cayenne]], two do. [[allspice]], eight tablespoons of white mustard seed, two whole peppers, one ounce garlic, one pint good vinegar. Boil away nearly half, strain, bottle and cork tight. II. One gallon tomatoes, four tablespoons salt, four do. cloves, one do. Cayenne, two do. allspice, eight do. white mustard seed, two whole peppers, one ounce garlic, one pint good vinegar. Boil away nearly half, strain and bottle; cork tight. =><= [[recipe glossary]]

Raspberry Jam Allow one lb of sugar to one lb of fruit; boil the fruit half an hour; strain one quarter of the fruit, and throw away the seeds; add the sugar, and boil the whole ten minutes.

=><= Gooseberry [[Jell->gelatine]] <==> Put your berries into a stone pot, set it in a kettle of boiling water, covering it tight; let it stand until they burst; run through a sieve, and strain through a bag. Allow one lb and a quarter sugar to one pint of juice; boil quick to a jell. =><= [[recipe glossary]]

=><= Ripe Cherry Pie <==> Remove the stems and stones; cover the bottom of a long tin with the fruit, to which add a teacup of sugar and one of flour; bake with an upper and under crust. II. Stem and stone the fruit. Paste a large pudding dish, take out the cherries from the juice, fill the dish and cover with paste; set in the oven to bake, boil the juice quite thick, sweeten to your taste. When cold, add one pint sweet cream to the syrup; take off the top crust and turn the syrup over the cherries, returning the crust. =><= [[recipe glossary]]

Cranberry Jam One quart raw cranberries to one lb white sugar. Simmer the fruit one hour after adding the sugar, stirring all the time. Put into bottles or jars, corking tight. Ready for any season. [[preserves]]

=><= Peach [[Marmalade->gelatine]] <==> Take clingstone peaches, peel and separate from the pits, put them into a preserving bottle, with water enough to cook them done; mash them fine, and stir them until smooth. To every lb of fruit add 3-4ths of a lb white sugar, which is best to make them clear. Stir three hours, cooking slowly. This will keep two or three years by keeping it in sealed jars. =><= [[recipe glossary]]

=><= Dried Ripe Mulberries <==> Stem and scald the fruit. Take one gallon berries to one and a half lbs sugar, drain them from the syrup, lay them on a platter, boil down the syrup quite thick, and turn it over the fruit. Set it in an oven to dry, be careful not to scorch them. To be used the same as raisins for cakes or puddings. Put them into glass jars and seal tight. =><= [[recipe glossary]]

Green Tomato [Preserves] Five lbs [green tomatoes] sliced, half tablespoon alum powdered, one tablespoon salt, one gallon water; let them stand in this water twelve hours; turn this off and put on fresh water, and let it stand two hours. Take five lbs white sugar, and water enough to make the syrup; put it in the syrup and scald twenty minutes; lift it out on a platter to stand twelve hours. Let the syrup come to a boil, turn in the tomatoes and boil one hour, then skim out the fruit and let the syrup boil. Put the fruit nto jars--a layer of fruit sprinkled over with pieces of orange peel, grains of cloves, and pieces of cinnamon, alternately, until the jar is filled. Pour it over the syrup hot, and seal tight.

=><= Peach Cordial <==> Pare ripe cling peaches enough to make a gallon of juice; boil and strain them; add three lbs sugar, and simmer half an hour; when cool, add one quart peach [[brandy]]; bottle and cork. =><= [[recipe glossary]]

=><= Ripe Plum Pudding <==> One pint sour milk, half lb butter made into a dough, half teaspoon soda; roll into a large sheet half a gallon stoned plums; scald and flour the sack, put the sheet of dough into the sack, turn in the fruit and pinch the dough together at the top, tie the sack tight and boil two hours. For the sauce, half lb. butter, and one lb butter; cream butter and sugar together; break in three eggs, beat it until light; make it into rolls, to be sliced and eaten with the pudding. =><= [[recipe glossary]]

=><= Boiled Batter Pudding <==> Three pints sweet milk, eight eggs, one teaspoon soda, two do. salt; put into a bag, and boil three hours. Sauce--Rub together butter and sugar, break in three eggs, and stir till light; one grated nutmeg. =><= [[recipe glossary]]

=><= Christmas Plum Pudding <==> One lb seeded raisins, one do. [[currants]], one do. flour, half do. bread crumbs, half do. suet, ten eggs, 1-4th lb citron, and one pint milk. It should be boiled at least three eggs; eaten with sauce composed of sugar, batter and brandy, beaten very light. =><= [[recipe glossary]]

=><= Cold Water Biscuit <==> To one pint cold water, a piece of lard the size of a teacup, one and a half teaspoon salt; work it lightly in the pastry bowl, turn out on dougoh board, and knead and pound until it blisters. Mould into biscuit, and bake in a hot oven. =><= [[recipe glossary]]

=><= To Make Lard Pastry <==> Two quarts flour, one and a half lb lard; divide the lard into four parts; rub one part into the flour with a knife, mix with cold water to a consistent dough, roll the dough into sheets, spreading the remainder of the lard over them, folding the sheets and rolling again; salt-spoon of salt. Nice and flaky. =><= [[recipe glossary]]

=><= Puff Paste <==> One and a half lb flour, 3-4ths do. butter; rub a quarter of the butter, together with two teaspoons cream tartar and half teaspoon soda, into the flour; spread the remainder of the butter over the sheets, fold and roll again thin, and bake in patties for tarts. =><= [[recipe glossary]]

=><= Rice Pudding Boiled <==> Pick and scald one quart rice; stone two lbs raisins; run rice and raisins together until thoroughly mixed, put in a bag into boiling water, boil one hour. Make a sauce of one lb butter, one and a half do. sugar, three pints water, one pint brandy, nutmeg and lemon. =><= [[recipe glossary]]

=><= Whortleberry Boiled Pudding <==> Eight eggs, one quart sour milk, two tablespoons lard, flour to make a stiff batter, a little salt. Sprinkle them with dry flour, rub them well, mixing them with the batter: scald the bag, and sprinkle it with dry flour; turn it in, leaving room to rise. Boil with or without a ham; eat with cream sauce or wine. =><= [[recipe glossary]]

=><= Sweet Potato Baked Pudding <==> Boil six or eight large sweet potatoes, peel them, strain through a colander, separate six eggs and one cup sugar, beat the yelks and sugar together until light, mix the potato and one cup butter while the potato is warm; beat the whites to a stiff froth, and add them last; flavor with nutmeg, a cup sweet cream three tablespoons flour. =><= [[recipe glossary]]

=><= Slice Apple [[Pie]] <==> Paste a pudding dish; first a layer of sliced apples, sugar to taste, [[cloves]], [[nutmeg]], [[cinnamon]], and [[ginger]], alternately, until filled; add half pint water and one gill wine; cover with rich pastry and bake until done. To be eaten with sauce. =><= [[recipe glossary]]

=><= Sweet Potato Slice Pie <==> Made in the same manner as above, adding one gill brandy, one do. vinegar, half pint water, one grated lemon, rind and juice, sugar to taste; paste the dish, cover the top; eat with sauce. =><= [[recipe glossary]]

=><= Apple Custard <==> Boil and strain one quart apples, one half lb sugar, 1-4th lb butter, six eggs, one pint sweet cream, one gill brandy, one gill wine; beat the sugar and yelks together until light, melt the butter, cream the butter and apples together; separate the eggs, beat the whites to a froth, put the whites in last, flavor with lemon; line a dish with paste, and turn in the custard; bake in hot oven. =><= [[recipe glossary]]

=><= Irish Potato Custard <==> Boil and strain through a sieve one dozen good sized potatoes; rub through the sieve with the potato half lb butter, half lb sugar, eight eggs; cream together the sugar, yelks, and potato; stir in one pint sweet cream, one pint brandy, one gill rose water; lemon to taste, Paste the dish richly made, fill the dish, and bake in a slow oven. =><= [[recipe glossary]]

=><= Pap Custard <==> One quart sweet milk, boiled and thickened very thick with flour, nearly half lb butter; melt the butter in the boiling milk; twelve eggs, the whites beaten to a froth, yelks and sugar one lb creamed; flavor with nutmeg and lemon; add the whites before flavoring. Paste and bake in plates. =><= [[recipe glossary]]

=><= Cheap [[Ginger->ginger]] Bread <==> One cup sugar, half cup molasses, two tablespoons melted lard, two cups sour milk, two teaspoons ginger, two do. soda. Mix to a soft dough, roll and bake. =><= [[recipe glossary]]

=><= Carvies' Plum Pudding <==> Three eggs, eight Boston Crackers, one pint milk, 1-4th lb melted butter, one and a half cup sugar, one and a half lb stoned and chopped raisins, half teaspoon nutmeg, half teaspoon cloves, half teaspoon cinnamon. Bake or steam three or four hours. =><= [[recipe glossary]]

=><= Sally Lun <==> Three tablespoons yeast, two do. butter, two do. sugar, two eggs, flour to make thick as cake. Let it rise six hours; bake quick. =><= [[recipe glossary]]

=><= French Tea Biscuit <==> Two lbs flour, two ounces butter, half pint sweet milk, one egg, half cup sugar, one cup yeast, half teaspoon soda. =><= [[recipe glossary]]

=><= Lemon Puff <==> Six eggs, one pint sweet milk, five tablespoons flour, a little salt; bake in cups full twenty minutes. Sauce--Juice of one lemon, put in as much sugar as you can beat the whites of three eggs, pour over the top; eat while hot. =><= [[recipe glossary]]

=><= Crullers <==> Two cups sugar, one cup butter, one do. sour milk, six eggs, one teaspoon soda, grated nutmeg, flour to mix a soft dough; boil in lard. =><= [[recipe glossary]]

=><= Mary's Jumbles <==> One lb flour, half lb butter, 3-4ths lb sugar, five eggs; any spice you like. =><= [[recipe glossary]]

=><= Apple Float <==> I. Boil twelve large apples, remove the skin and strain through a sieve, beat the whites of ten eggs to a stiff froth, sweeten to taste, and beat with an egg whip one hour, flavor with lemon; to be eaten with cream. II. Whites of two beaten eggs; add a spoonful of sugar, six apples stewed and drained until quite dry; beat all together, then make a soft custard, put in the bottom of a dish, lay the float on top of it. =><= [[recipe glossary]]

=><= Boiled Trifle <==> One half gallon boiled milk, eight eggs, leaving out the whites of six; beat the remainder with one half lb sugar till light; turn the boiling milk over the eggs, stirring briskly, then turn back into the kettle, stirring all the while; boil six or eight minutes, flavoring with cinnamon or lemon peel. Beat the whites of six eggs to a stiff froth, turning in a glass of gell, beating well; lay in a glass dish three or four slices sponge cake, pour over the cake one half pint brandy. When the trifles cool, pour into the dish, float it with the eggs and gell. =><= [[recipe glossary]]

=><= Butter Pastry <==> One lb eight ounces flour to lb butter; cream and beat all the water out of the butter; have it firm. Quarter the butter into four quarters, taking out four ounces of the flour; take one quarter of the butter and mix with the large quantity of the flour, stirring with a knife, not using the hand; roll the dought very lighty, sprinkling over the sheets the remaining flour and spreading them over with the butter, folding and rolling alternately. Lay away the dough on the slab, leave it one hour, cut in small pieces, roll thin, lay three sheets in a patty and bake. To be used for tarts. =><= [[recipe glossary]]

=><= Cream Crackers <==> Half pint water, one quart sour cream, half lb butter, half teaspoon soda, flour to mix a stiff dough, knead it well until it blisters, as you do biscuit; to this quantity of dough lay 3-4ths lb butter, roll thin, spreading the butter over it, sprinkling with flour, folding and rolling again. =><= [[recipe glossary]]

=><= To Make Hop Rolls <==> One quart warm milk, melt in it a small piece of lard; beat the yelk of one egg in one spoonful of sugar, mix in flour to make a stiff batter, stir in three tablespoons of hop yeast, set away to rise till morning, work in flour to make a soft dough; if sour, add a little soda, make into rolls, rise, and bake in a quick oven. =><= [[recipe glossary]]

=><= Mince Pies <==> Five lbs beef, four lbs suet, five lbs raisins, five lbs sugar, one lb citron, eight crackers pounded fine, two lemons chopped fine, three pints cider, one quart molasses, one quart wine, one quart brandy, one gill rose water, one quince boiled and chopped, two tablespoons salt, eight teaspoons cloves, thirteen do. cinnamon, four do. mace; grate nutmeg on the top of the pie; add bits of sugar before baking. Mix molasses, crackers, cider and spice together, heat to almost a scald, then mix it with the remainder of the ingredients. Mix the sugar with the wine. If you like them richer, add fruits, sugar, and spice. =><= [[recipe glossary]]

=><= Cracker Pie <==> One Boston cracker, one cup water, one cup molasses, one do. cider, one do. water, two-thirds do. butter, one cup chopped raisins, two eggs well beaten, and stirred in the last thing. Brandy and spice to taste. =><= [[recipe glossary]]

=><= Summer Mince Pie <==> Four crackers, one and a half cup sugar, one cup molasses, one do. cider, one do. water, two-thirds do. butter, one cup chopped raisins, two eggs well beaten, and stirred in the last thing. Brandy and spice to taste. =><= [[recipe glossary]]

=><= Molasses Custard <==> One quart molasses, eight eggs, half lb butter; beat the eggs, then beat eggs and molasses together until light; add [[ginger]], nutmeg, and cinnamon. =><= [[recipe glossary]]

=><= Lemon Custard <==> Yelks of twenty-four eggs, one lb butter, two grated lemons; grate peeling and press out the juice; beat the butter, eggs, and one lb sugar together until very light, flavor with lemon acid, line the dish with paste, and bake. =><= [[recipe glossary]]

=><= Green Corn Bread <==> Three dozen ears of corn grated, one egg, milk, and a little salt. =><= [[recipe glossary]]

=><= Soda Rolls <==> To one gallon flour add one full tablespoon soda, and sufficient sour milk to make a soft dough; knead well, make it into large rolls. Grease your hands well with lard, pat the rolls rough, lay them into pans, and bake in a slow oven. =><= [[recipe glossary]]

=><= Cream Tartar Rolls <==> Three pints flour, a piece of butter half the size of a hen's egg rubbed into the flour; mix through the flour one tablespoon cream tartar, dissolve in sweet milk one teaspoon soda, knead and pound well, make in small rolls, and bake in a quick oven. =><= [[recipe glossary]]

=><= Indian Meal Batter Bread <==> One quart Indian meal, half pint flour, three eggs, two tablespoons melted lard, one cup and a half of sour milk, half cup hot water, one teaspoon soda; stir well together, bake in a quick oven. =><= [[recipe glossary]]

=><= [[Pickled->pickles]] Sturtions <==> Soak them three days in salt and water, then pour off the brine and pour on scalding hot vinegar. =><= [[recipe glossary]]

=><= [[Pickled->pickles]] Cauliflower <==> Cook the cauliflower tender, put it in a jar, pour vinegar and good ground mustard scalded together over them. =><= [[recipe glossary]]

=><= [[Pickled->pickles]] Peaches <==> To one gallon vinegar add four lbs sugar; boil and scum. Take clingstone peaches, fully ripe, rub off the down, stick into each three or four cloves, put into a stone jar, pour over them the boiling liquid, cover the jar closely, set in a cool place for a week or two. Pour off the liquor and boil as before, then return it to the fruit boiling hot; cover carefully for future use. =><= [[recipe glossary]]

=><= [[Brandy->brandy]] Peaches <==> Three dozen large ripe peaches, drop into hot ley, remove them quickly, rub off the fur, drop them into cold water, let them soak while preparing the syrup. Take three lbs sugar to one quart peach [[brandy]], boil to a syrup, drop in the peaches, let them barely scald, lift them out on a platter and let them drip, put them into a glass jar, cook the syrup well; before putting the syrup on, turn over them half a pint of peach brandy,then pour on the syrup, and put up in jars. Use white sugar. =><= [[recipe glossary]]

=><= Preserved Peaches <==> Five lbs sugar to five lbs peaches; while the syrup is making prepare your fruit. Make the syrup of half the sugar, put the peaches in the boiling syrup, cook about ten minutes; dip them out and lay on platters until the next day; drain off the juice from them, putting it with the remainder of the sugar into the kettle and boiling to a thick syrup before adding the fruit, which must cook a few minutes, then lift them out carefully and put in jars; boil the syrup until waxy, then turn over the peaches. =><= [[recipe glossary]]

=><= [[Preserved->preserves]] Quince <==> Prepare your syrup; when boiling, pare and core your quinces, drop them in the liquid, and let them remain three or four minutes. Skim them out and lay on platters, then boil the syrup till thick; drain the quinces, then wigh them, allowing one lb sugar to one lb fruit; put all in the kettle and boil about twenty minutes; put the fruit in jars, and turn over them the syrup. =><= [[recipe glossary]]

=><= Fried Rusk <==> Two cups sugar, half cup butter, half cup yeast, half pint sweet milk, three eggs, flour to make a thick batter; set away to rise; when light mix to a dough, rise again; roll; cut and fry. =><= [[recipe glossary]]

=><= [[Pickled->pickles]] Plums <==> To seven lbs plums take three lbs sugar, one quart vinegar, spice to your taste. Scald every day until the plums are cooked. =><= [[recipe glossary]]

=><= Crackers <==> One pint of milk, four ounces of butter, four eggs, flour as stiff as you can make it. =><= [[recipe glossary]]

=><= Burst-up Rice <==> Pick and wash a teacup of [[rice]]; turn over it boiling water; turn it off, and turn it into a pint of boiling water; boil hard in a tin basin closely covered; cook dry; season when done. Rice cooked in this way is always white and nice. =><= [[recipe glossary]]

=><= Onion Custard <==> Pare and boil twelve large onions; mash when cooked soft, and strain through a sieve; stir in, while hot, 1-4th of a lb of butter; beat half a lb sugar with the yelks of six eggs; stir into the sugar three tablespoons flour, one pint rich cream; stir all together until smooth; one tablespoon cinnamon, half spoon cloves; stir well; beat the whites of eggs, and stir it in laste; paste your pans with rich pastry; bake in a quick oven =><= [[recipe glossary]]

=><= Cranberry Baked Pudding <==> Paste your pans with a thick rich crust, and cover it with berries; add a little sugar if you like; then cover with a thin crust, and fill with berries until four layings, then bake in a moderate oven; eat with cream and sguar, or wine sauce. =><= [[recipe glossary]]

=><= Baked Batter Pudding <==> Twelve eggs, half gallon sweet milk; beat the eggs until light; flour to make a good batter, stir in a small teacupful of grains of allspice, a little salt to your taste. Bake in a deep pan or Dutch oven. To be eaten with sweet cream flavored with lemon or vanilla. =><= [[recipe glossary]]

=><= Rusk <==> One lb sugar, seven eggs, half lb butter, one teacup good hop yeast, made into a stiff batter over night; when light, work it into a soft dough in the morning, let it rise again; make it out into rolls; rise again; put a little soda in the flour if sour; bake in a slow oven. =><= [[recipe glossary]]

=><= Fried Doughnuts <==> One pint sour milk, three eggs, two tablespoons lard, one teaspoon soda, salt, flour to make a not very stiff dough. Roll into sheets, cut, and fry in boiling fat. =><= [[recipe glossary]]

=><= Bakers' [[Ginger->ginger]] Bread <==> One quart molasses, quarter lb lard, three eggs, one gill sour cream, one tablespoon soda, two tablespoons ginger, half tablespoon cloves, one tablespoon cream tartar, flour to make a soft dough; put the soda and cream tartar in the flour, knead well, roll, cut in squares, and bake on sheets. =><= [[recipe glossary]]

=><= [[Preserved->preserves]] Oranges <==> Boil the oranges until you can run a straw through the skin. Clarify 3-4ths of a lb of sugar for each lb of fruit. Take the oranges from the water, and pour the hot syrup on them. Let them stand one night; next day boil them until the syrup is thick and clear. =><= [[recipe glossary]]

=><= Quince [[Marmalade->preserves]] <==> Rub the quinces with a cloth, cut in quarters; stew them in a little water till tender enough to rub through a sieve. When strained, put a lb of brown sugar to a lb of flour; set it on the fire, and cook slowly until enough to cut smooth. =><= [[recipe glossary]]

=><= Blanc Mange <==> I. Three pints sweet milk to half lb Irish moss; boil and stir frequently, sweeten to your taste, and flavor with vanilla or lemon. Strain through a bag, and turn into moulds. II. To two ounces of gelatine put three pints rich milk, flavor with lemon or vanilla, sweeten with white sugar. Put all on the fire cold, and stir frequently till all dissolve. Strain it, and when partially cool, pour into your moulds. =><= [[recipe glossary]]

Minute [Pudding] One quart milk, two or three eggs, and a little salt. When the milk boils, stir in the flour until thick enough to cut with a spoon or knife. Suace--cream and sugar; flavor with nutmeg, lemon, and vanilla.

=><= Ginger Nuts One cup sugar, one do. molasses, three eggs, half cup butter, half cup sour cream, one tablesppon [[ginger]], half do. cloves, full teaspoon soda. Beat the sugar and eggs together till light; melt the butter and molasses together; add all together with flour to make a soft dough; roll, cut, and bake in a quick oven. =><= [[recipe glossary]]

=><= Sponge [[Pudding->pudding]] <==> One lb sugar, twelve eggs, half lb flour, two tablespoons ground cinnamon. Beat the sugar and yelks together until very light, and the whites to a stiff froth; add the flour with the white eggs, stirring very lightly. Sauce--half pint brandy, one pint water, two cups sugar, quarter lb butter; flavor with peach. To be eaten while warm. =><= [[recipe glossary]]

=><= Baked Berry Rolls <==> Rub lard with flour with a little salt, water or milk to make sufficient dough; roll thin; spread over with berries; roll up the crust and put into a dripping-pan in rolls close together until full, then put into th epan butter, sugar and water; bake slowly. Sauce--butter, sugar, brandy and water. =><= [[recipe glossary]]

=><= Potato Ferment Rolls <==> One pint of water, one do. sweet milk. one do. yeast, a little salt, flour enough to make a soft dough. When light, work in lard or butter if sour, work in a little soda with the flour, knead well, then break in a couple of eggs, knead well, make into small rolls, and set where it will keep warm; it will rise in a few minutes; bake in a quick oven. =><= [[recipe glossary]]

=><= Apple [[Jelly->gelatine]] Slice thirteen large apples very thin without paring them, then cover with water, boil and strain, and to the juice add a half lb white sugar, and as much lemon as your taste may diret. Clarify with egg, and boil to a jelly. =><= [[recipe glossary]]

=><= Mutton Chop Pie <==> Stew the mutton and season. Paste the side of the dripping pan, put in the meat with a strip of crust rolled thin. Pour over it the gravy, and cover with a crust. =><= [[recipe glossary]]

=><= Baked Peach Cobbler <==> Scald and rub the peaches; stew until done; season with sugar to your taste. Paste your pans, put in the fruit, dropping small pieces of butter over it; cover with paste and bake. When done, float the pie with the syrup from the fruit. =><= [[recipe glossary]]

=><= Cocoanut Pie <==> One large cocoanut grated, the milk of the same, and four rolled crackers. Boil two quarts of milk, a small piece of butter, four eggs, the rind of one grated lemon. Sweeten to taste; paste at the bottom. =><= [[recipe glossary]]

=><= Juice Lemon Pie <==> Two lemons, three eggs, one teaspoon flour, little lump of butter, little salt; grate the lemon, squeeze out the juice, peel out the pulp; add all together; beat eggs, sugar, and lemon together; add sugar enough to fill a large bowl, and bake twenty minutes. This quantity will make two pies. =><= [[recipe glossary]]

=><= Maccaroni <==> One pound powedered sugar, one pound almonds, the whites of four eggs, two teaspsoons extract lemon. =><= [[recipe glossary]]

=><= Steam Plum Pudding <==> One cup chopped beef suet, one cup molasses, one do. warm milk, one do. stoned raisins, one cup and a half flour, one teaspoon soda, cinnamon, cloves, and nutmeg, a little of each. Butter the dish, and steam four hours. =><= [[recipe glossary]]

=><= Biscuit <==> One quart milk, one tablespoon sugar, two do. butter, a little salt, three eggs, half cup yeast; have the milk as warm as the hand can bear. Stir quite stiff with flour. =><= [[recipe glossary]]

=><= Lemon Pie <==> The grated rind and juice of one lemon, one cup powdered sugar, yelks of three eggs, two tablesppons flour, 3-4ths of a cup of water. Take the whites of the eggs and three tablespoons sugar, beat to a stiff froth, and turn it over the pie. When baked, set it in the over again and brown it. Use but one crust. =><= [[recipe glossary]]

=><= Cream Puff <==> Two cups flour, one do. butter, half pint water; boil the butter and water together; stir in the flour by degrees while boiling; cool it, then add five eggs and one-fourth of a teaspoon of soda. Drop on buttered tins, and bake in a quick oven. Dressing--One pint milk, one cup sugar, two eggs, half cup floru; beat the eggs, sugar, and flour together; stir them in the milk while boiling; flavor with vanilla. Break the cakes half found and fill with the cream, which should be made first. Do not beat the eggs for the cake or for the cream. This quantity makes about fifty. =><= [[recipe glossary]]

=><= Miss Madison's Whim <==> Two pounds flour, two do. sugar, one and a half do. butter, 12 eggs, one wine-glass [[brandy]], two nutmegs and a half, one teaspoon soda, two pounds stoned raisins. =><= [[recipe glossary]]

=><= Sugar Snaps <==> One cup butter, two do. sugar, three eggs, one teaspoon soda, one tablesppon ginger, flour to roll; bake quick. =><= [[recipe glossary]]

=><= Dried Apple Pudding <==> Chop dried apples, wash and rub dry in flour; stir into batter, and boil in a bag; eat with butter sauce. =><= [[recipe glossary]]

=><= A-la-mode Beef <==> Take a round of beef, make a great many holes through it, roll strips of raw salt pork in a seasoning of one half teaspoon each of thyme, salt, pepper, and cloves. Draw through the holes these strips of pork. Put six onions, two tablespoons milk, and one quarter lb butter in a saucepan, stew them tender, put all into a pot, with water enough to cover them; let it cook slowly five hours. Before taking up, add a pint of claret wine if you choose. =><= [[recipe glossary]]

=><= Potted Beef <==> Take a beef shank, put it in water sufficient to cover it; boil till tender; remove the bone and cartilage; chop the meat fine, and put back into the kettle with the liquor, which should be one quart; simmer gently; season with salt, pepper, and mace to suit the taste. When cool, cut it in slices, to be passed around like dried beef. Potted beef can be kept any length of time by chopping fine, seasoning high, and packing hard in a stone jar, setting it in a cool place and covering closely. =><= [[recipe glossary]]

=><= Pressed Beef <==> Sew tightly in a bag a round of beef, first sticking it full of cloves and pepper. When about half-done, throw into the water a handful of cloves, with salt, pepper, and mustard. When cold, take off the cloth, slice thin, and eat cold for tea. =><= [[recipe glossary]]

=><= Best way to Roast Beef <==> Wash in warm water your beef, then rub in salt and pepper, and dry flour until a moisture rises on the meat; put it into a dripping-pan, setting it on a brick in the oven, keeping the bottom simmering, the top with a quick heat, turning the roast often till done. The juice that flows from the meat will cook it always sweet and tender. =><= [[recipe glossary]]

=><= Forced Steak <==> Recipe for forced steak. =><= [[recipe glossary]]

=><= Calf Head Soup <==> Dress the head and boil until done, remove the bones from the meat, take all the meat from the upper part of the head and chop fine, and put it into the soup, with chopped potatoes and carrots, shives, pepper, salt, parsley, sweet margery, and a little butter. Stir a little flour and milk together to thicken the soup. Make a hash of the meat from the under jaw. Take the brains from the head, beat the eggs as far an omelet, turn this over the brains after seasoning with salt and pepper. Melt some butter and turn on. Set it in the oven to cook slowly. Skin and slice the tongue; put into a saucepan, with butter, pepper, and salt. Stew dry. =><= A Brief History <==> Calf Head Soup became popular only after turtle soup. Unfortunately, turtles, which were the base protein for the Victorian dish, do not reproduce rapidly. They were prone to over catching and, therefore, a stand in was needed. It turned out, that a calf's head, when cut in half, looked an awful lot like the inside of a turtle and it became a natural replacement protein. =><= [[recipe glossary]]

=><= To Boil and Dress Mutton Ham <==> Perforate the ham, and put slices of onion in. Rub it with salt. Canvas the ham, put in whole grains of pepper and cloves; sew it tight, and boil until done. Take three spoons sugar, one half pint Madeira wine, butter, thicken with flour; boil and turn it over the ham with parsley. =><= [[recipe glossary]]

=><= To Cook Parsnips <==> Pare the parsnips and put them into a bag, season with salt, boil until done. When cold, slice, roll them in flour, and pepper them. Brown them in lard, and turn drawn butter over them. =><= [[recipe glossary]]

=><= To Cook Irish [[Potatoes->potato]] <==> Pare and boil quickly; when done, turn into a colander. Mash them and dress with cream, butter, pepper and salt, pat them out into cakes and bake them. A good way is to put in the yelks of two or three eggs, and boiled codfish picked up fine, made into balls with potato, buttered and baked. =><= [[recipe glossary]]

=><= How to Cooke and Dress Ocher <==> Boil in clear water or with vegetables; when tender, drain off the water; dress it with butter, pepper and salt, and let it simmer or fry. =><= [[recipe glossary]]

=><= Vegetable Oysters <==> Scrape and boil tender; mash them, dress them with butter, salt and pepper. Pat them out and bake brown. =><= [[recipe glossary]]

=><= Beef Soup <==> Take a shank bone, boil until tender; chop fine, potatoes, onions, and cabbage, and boil until done; season withs alt, peppers, parsley, rosemary, or sweet margery. Rub the yelk of one egg into three tablespoons flour, rubbed into rolls and dropped into the soup to boil. =><= [[recipe glossary]]

=><= Chicken Soup <==> Boil one or two chickens whole with half a pint of rice until tender. Take our the chickens; make a batter of sour milk, two or three eggs, a little soda, with flour; drop this into the soup in spoonfuls; pepper and salt to taste. To dress the chickens, drawn butter and pepper. Boil three or four eggs hard and slice them, laying them over the chicken, with gell, sprigs of parsley. =><= [[recipe glossary]]

=><= How to Boil Fish <==> Take pickerel, salmon, buffalo, or red horse; rub them with a little saltpetre mixed with salt; put inside the fish whole grains of pepper; sew them up tight in a cloth and boil three hours. When done, turn them into a large platter; dress with drawn butter and chopped parsley or rosemary. =><= [[recipe glossary]]

=><= Fricaseed Catfish <==> Boil in water with a little salt until done, then drain off the water, and turn over the fish rich cream, butter, pepper, and a little flour, and simmer slowly. =><= [[recipe glossary]]

=><= Ham Omelet <==> Fry the ham about two minutes into a little hot fat, beat the eggs, season with salt and pepper; mix a little flour and water into a batter, and stir into the eggs; turn this over the ham, and turn quickly. =><= [[recipe glossary]]

=><= Rice Omelet <==> Pat out into thin cakes cold boiled [[rice]], beat the eggs and season, then drop the cakes into the egg, fry quickly, and turn into a platter and butter them. =><= [[recipe glossary]]

=><= Fried Oysters <==> Let the oysters stand in vinegar while you prepare a batter of eggs or milk and flour; season the batter to your taste; drop the oysters into the batter, and fry in butter or lard. =><= [[recipe glossary]]

=><= [[Pickled->pickles]] Roast Pig <==> Dress and stuff your pig, put it into a dripping-pan and put it baking; take one pint of strong vinegar, Madeira wine, or currant wine, put into a basin with half lb butter; boil together; stir in a little batter made of flour and water; baste the meat with this quite often until done. =><= [[recipe glossary]]

=><= Magnetic Oil <==> One ounce chloroform, one do. laudanum, one do. tincture of colchicum, one do. capsicum, half do. castor oil, three do. alcohol. =><= [[recipe glossary]]

=><= Black Ointment <==> One ounce red lead, one do. sweet oil, one do. linseed oil. =><= [[recipe glossary]] | [[home remedies]]

=><= Peleg White Sticking Salve <==> Seven pounds rosin, one pound beeswax, one pound mutton suet, two ounces gum arabic. =><= [[recipe glossary]] | [[home remedies]]

=><= Barbers' Shampooing Mixture <==> One pint soft water, one ounce sal soda, half ounce cream tartar. Applying a few spoonfuls, rub the roots of the hair thoroughly; use a little warm water at the same time; then wash well from the head and apply a little oil. This should be done once a week. =><= [[recipe glossary]] | [[home remedies]]

=><= Barbers' Star Hair Oil <==> Castor oil six and a half pints, alcohol one pint and a half citronella and lavender oil half ounce each, mixed and well shaked. =><= [[recipe glossary]]

=><= Cologne <==> Take oil rosemary and lemon each 1-4th oz., oil begamot and lavendar each 1-8th oz., oil cinnamon eight drops, oils clove and rose fifteen drops, alcohol two quarts. Mix and shake well two or three times a day for a week. =><= [[recipe glossary]] | [[home remedies]]

=><= To Cure Corns <==> Soak the feet fifteen or twenty minutes, night and morning, in cool water; remove at each time all which can be removed, without pain or bleeding; keep away all pressure. Cure for Corns Four ounces potash, two drops oil vitriol, one tablespoons alum pulverized. =><= [[recipe glossary]] | [[home remedies]]

=><= Dentrifice, which removes tartarous adhesions, and induces a healthy action of the gums <==> Dissolve one ounce borax in one pint and a half boiling water; when cool, add one teaspoonful tincture of myrrh and one tablespoonful of the spirits of camphor, and bottle for use. Take a tablespoonful of the mixture to the same amount of warm water, and apply at bed-time with a soft brush; a stiff bristle brush should never be used, as they injure the gums. =><= [[recipe glossary]] | [[home remedies]]

=><= Burns <==> After applying sweet oil, scrape the inside of a raw potato, lay it on the burn. In a short time put on fresh potato, repeat it quite often; it draws out the fire and gives immediate relief. =><= [[recipe glossary]] | [[home remedies]]

=><= Toothache <==> Alum reduced to powder two drachms, nitrous spirits of ether seven drachms; mix and apply to the tooth; this is a certain cure. Or put into the tooth a pill made of camphor and opium. =><= [[recipe glossary]] | [[home remedies]]

=><= Restoring the Hair to its Original Color <==> Lae Sulphuris two drachms, rose water eight ounces. Shake it thoroughly, and apply every night before going to bed. =><= [[recipe glossary]] | [[home remedies]]

=><= Cure for Rheumatism <==> One lb sarsaparilla, one do. prickly ash bark, one do. cherry bark off the root, one do. bittersweet root, half lb sweet (fera), half lb wintergreen. Boil down to one gallon, and add one quart rum. Dose--one tablespoonful three times a day. =><= [[recipe glossary]] | [[home remedies]]

=><= Magic Oil <==> One ounce laudanum, one ounce chloroform, half counce oil of sassafras, one ounce oil of hemlock, half ounce Cayenne pepper, one ounce oil cedar, half ounce camphor gum; add two quarts alcohol. =><= [[recipe glossary]] | [[home remedies]]

=><= Elixir Paregoric <==> Opium three drachms, licorice ball 3-4ths ounce or six drachms, gum camphor three scruples or 1-8th ounce, oil anise two drachms or 1-4th ounce. Bruise opium and licorice fine, put it into half pint boiling water, and steep until thoroughly dissolved; put it into a bottle, add the oil anise, benzoin and camphor. Shake thoroughly several times in the course of twenty or thirty hours. It will then be fit for use. "Paregoric" refers to an opioid. Malinda Russell might have perscribed an opium-based elixir for treating diarrhea since opium causes constipation. Opiods are a controlled substance today. =><= [[recipe glossary]] | [[home remedies]]

=><= Cure for Dropsy <==> Queen of the Meadow steeped in water without washing the roots. =><= [[recipe glossary]] | [[home remedies]]

=><= [[Ginger->ginger]] Pop Beer <==> Five and a half gallons water, 3-4th lb ginger root bruised, half ounce tartaric acid, two and 3-4ths lbs white sugar, whites of three eggs well beaten, one teaspoonful lemon oil, one gill yeast. Boil the root thirty minutes in one gallon of water. Strain off and put the oil in while hot. Make over night; in the morning skim and bottle, keeping out the sediment. =><= [[recipe glossary]]

=><= Ice Cream <==> Half lb loaf sugar to a quart of cream or milk, boil a soft custard, six eggs to one quart of milk; eggs to be beaten. Another is made as follows: Boil one quart of milk; stir into it, while boiling one tablespoon arrow-root; wet with cold milk; when cool, stir in the yelk of an egg to give a rich color; five minutes is enough to boil. In either receipt put in the sugar after they cool; keep the same proportions for any amount. The juice of strawberries or raspberries give a color and flavor to ice creams--one ounce of extract to a gallon. Break the ice well, one quart salt to one pail ice. Half hour stirring and scraping down will freeze it. =><= [[recipe glossary]]

=><= To [[Preserve->preserves]] Milk <==> Put a spoonful of horse radish into a pan of milk, and it can be kept sweet for several days. =><= [[recipe glossary]]

=><= To [[Preserve->preserves]] Eggs <==> Eggs can be kept good for months by this prepartion; one pint of coarse salt and one pint of unslacked lime in a pail of water. Keep cool. =><= [[recipe glossary]]

=><= Orange [[Marmalade->gelatine]] <==> Boil the fruit, rub them through a sieve, take one pint of sugar to one of orange; simmer slowly until it is a thick gell. Seal tight in jars. =><= [[recipe glossary]]

=><= Sweet [[Pickles->pickles]] <==> Seven lbs tomatoes, four lbs sugar, one ounce cloves, two do. cinnamon, one quart vinegar. Pour the vinegar, with the spice and sugar, boiling hot over the fruit, three mornings in succession, then cook the fruit thoroughly; take it out, and boil the syrup as much as you like. =><= [[recipe glossary]]

=><= Delmonico Pudding <==> One quart milk, three tablespoons corn starch; stir it in the milk just before boiling; boil three minutes; take yelks of five eggs and six tablespoons sugar; pour milk and starch on the eggs and sugar, flavor and salt. Pour it into the dish you wish to serve it in, and bake long enough to hold the iceing. Beat the whites of the eggs with three tablespoons sugar, lay it over the pudding, set in the oven, and brown a little. =><= [[recipe glossary]]

=><= Cream [[Sponge->Cake]] <==> Two eggs, one cup sugar; break the eggs in a cup, fill the cup with sweet cream, beat both together, one teaspoon soda, two do. cream tartar, rub cream tartar in the flour. =><= [[recipe glossary]]

=><= Beef Suet Pudding <== Take suet, pick out all the strings and skin, then chop it very fine, mix with flour, season with pepper, salt, summer savory, sage, and sweet margery. Dress the inwards of the beef or of a pig as you would for sausage. Stuff them, and boil slowly nearly an hour, occasionally pricking them with a fork. When done, hang them up to dry; they are then ready for use at all seasons. Boil them over to warm when you wish to eat them. This recipe will yield a sausage-like product that is like blood pudding, or blood sausage. =><= [[recipe glossary]]

=><= Chicken Salad <==> Boil two or three chickens; when cold, slice off all the white meat, chop it fine, chop celery enough to season it well, mustard and black pepper to your taste; add strong vinegar, and the yelks of three eggs boiled hard and rubbed to a cream. =><= [[recipe glossary]]

=><= Chicken Pie <==> Stew and season your chicken well. Bake a rich flaky pastry, lay it on a large platter. split the pastry in small pieces, laying between them the chicken and dressing. =><= [[recipe glossary]]

=><= Indian Meal [[Pudding->pudding]] <==> Into one quart of boiling milk stir one quart sifted meal; then add one quart cold milk, two well-beaten eggs, half teacup sugar, one do. flour, salt and spice to taste; stir it well, and pour into a buttered dish; bake two hours; serve with butter. =><= [[recipe glossary]]

Steamed Indian Pudding One pint sour milk, one do. sweet milk, one tablespoon sour cream; stir in Indian meal to make a thick batter; add one teaspoon soda, one do. salt; steam three hours; serve with sweetened cream. A handful of fruit, fresh or dried, stirred in, will be an addition. [[pudding]]

=><= Carrot [[Pudding->pudding]] <==> One lb flour, half lb potatoes, half lb suet, quarter lb sugar, half lb carrots; chop the suet, carrots, and potatoes; mix all well; add raisins and currants; boil three or four hours. =><= [[recipe glossary]]

=><= Mrs. H.'s Pudding <== One pint sweet milk, one teaspoon soda, half cup molasses, two cups Indian meal, one cup flour; steam two hours. =><= [[recipe glossary]] | [[pudding]]

=><= <strong>Boiled Plum [[Pudding->pudding]]</strong> <==> Take one lb suet chopped; add one lb currants, one lb stoned raisins, one lb flour, one pint milk, eight eggs, and one nutmeg; beat the eggs well; mix thoroughly; boil four or five hours. =><= [[recipe glossary]]

=><= [[Potato]] [[Pudding->pudding]] <== Two lbs potatoes boiled and mashed, half lb sugar, half lb butter, six eggs, one wine-glass brandy, and one nutmeg; line a dish with paste, and bake. =><= [[recipe glossary]]

Eve's Pudding Six ounces grated bread, six or seven chopped apples, six ounces sugar, six do. [[currants]], six eggs, nutmeg to taste, six ounces suet chopped; boil three hours. [[pudding]]

Kate's Pudding One quart flour, two teaspoons cream tartar, one do. soda, one lb chopped suet, half lb currants, half lb raisins; mix with cold water to a thick batter; boil two hours; eat with sauce.

=><= Kentucky [[Pudding->pudding]] <==> One cup and a half sugar, one cup butter, five eggs, one teaspoon soda, two do cream tartar, one cup milk, three do. flour; bake in a quick oven forty-five minutes. =><= [[recipe glossary]] | [[back to homepage->homepage]]

=><= Turkey Pot Pie <==> Cut the turkey into small pieces, and boil until done. Paste the dripping-pan with rich pastry, lay on the meat, cut small strips of dough, lay it amohng the meat, season with pepper and butter; turn the gravy into the pan and cover with crust, cutting a place in the top, and bake moderately. =><= [[recipe glossary]]

=><= Cake <==> Malinda was taught how to bake while on the job, working with women like Fanny Steward; Malinda's first culinary teacher. Many of Malinda's recipes are dishes she presumably learned from those whose name are included in the title. There are many different types of cake, as is evident in Malinda's recipes. =><= [[recipe glossary]]

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Preserves and Preserving

=><= Gelatine =><= [[recipe glossary]]

=><= Why did Malinda include home remedies in a cookbook? 18th century cookbooks included recipes for food but they also included recipes and helpful instruction on how to maintain the household. The latter type of recipe could include instruction on cleaning and maintaining a household, as well as recipes for shampoo and medicine. Although Russell's book was published in 1866, you will notice that her recipes do not reflect subsistence living during wartime in the South. This makes her book stand out amongst others published during the time. =><= [[recipe glossary]]

<==> Rice was central to the southern diet, but the story of this humble [[grain->staple grains]] offers more than meets the eye. =><= [[recipe glossary]]

<==> [[Pudding->pudding]], in Malinda's time, wwould have been more like an English pop-over than a chocolate Snack Pack. Some of Malinda's recipes for puddings include sweet or dessert-like items, but many are savory. The presence of eggs, yeast, and/o0r flour suggest that the recipe will yield a batter-based pudding. =><= [[recipe glossary]]

Ginger originated from China and belongs to the zingiberaceae family, which includes cardamom, turmeric, or galangal. In cooking, ginger can be used in either its fresh or powdered form. [[recipe glossary]] | [[return to homepage->homepage]]

“Malinda Vaughan, Fashionable Laundress, would respectfully inform the ladies and Gentlemen of Abingdon, that she is prepared to wash and iron every description of clothing in the neatest and most satisfactory manner. Every article washed by her, she guarantees shall pass unscathed through the severest ordeal of inspection, without the remotest danger of condemnation. She can conscientiously boast of a proficiency in her business, and all clothing committed to her charge shall be neatly executed and well taken care of. She hopes to receive, as she shall exert herself to deserve, a sufficiency of patronage to insure her a permanent location. Her charges shall correspond with the times. –Abingdon, May 3.”

Malinda uses a variety of grains that were typical in the nineteenth century United States diet. *A Domestic Cookbook* was published in 1866, which was just one year after the end of the U.S. Civil War. [[indian meal]] [[rice]] [[flour]] [[graham flour]]

<==> Indian Meal is a [[staple grain->staple grains]] that is native to the Americas. =><= [[recipe glossary]]

[[staple grains]]

=><= To Preserve Milk =><= [[recipe glossary]]

Isinglass is rarely used today, but, during Malinda's time, it was used as a gelatin. Isinglass was available in sheets, as some gelatin is today, and would have to soak in water in order to become usable for cooking. Isinglass was also used as a clarifying agent in wine and beer. Isinglass comes from the dried bladders of some fish-namely sturgeon. Malinda used isinglass in her recipe for [[Lemon Jelly]].

=><= Currants <==> Red and black currants are native to what is today North America. During the 1800's, they were a common ingredient in American recipes. =><= [[recipe glossary]]

[[recipe glossary]]

=><= Brandy <==> Long before the existence of large-scale distilleries, folks made beer, cider, wine, and other spirits in their own homes. During the nineteenth century U.S., fruit-based alcoholic bevereages were most common in the households. This could include hard fruit ciders (namely hard apple cider) and fruit brandies made from apples, peaches, pears, or other non-citrus fruits. =><= [[recipe glossary]]

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=><= Cinnamon <==> Cinnamon is a spice used in savory and sweet dishes. Cinnamon is native to Sri Lanka, the Malabar Coast of India, and Myanmar. =><= [[recipe glossary]]

=><= ''Mace'' =><= [[recipe glossary]]

=><= Cayenne [[recipe glossary]]

=><= Allspice [[recipe glossary]]

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"Saleratus" is another name for sodium bicarbonate, or baking soda. [[<img id='saleratus' src="https://c8.alamy.com/comp/HG598X/baking-trade-card-new-halls-magic-saleratus-makes-bread-making-easy-HG598X.jpg"> |saleratus]] =><= [[recipe glossary]]

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Malinda Russell [photo here]

=><= ##Malinda Russell [[<img id='cover' src="https://github.com/dmwillcutt/photos/blob/master/Malinda%20Russell%20Book/mrcover.jpeg?raw=true"> |cover]] Cover Page of //A Domestic Cookbook// by Malinda Russell (1866) I built this project as a Cultural Heritage Informatics (CHI) Fellow during the 2019-2020 academic year. I began my research on Malinda Russell, author of //A Domestic Cook Book// (1866) at the end of my first year as a doctoral student in the Department of History at Michigan State University. I continued my research project into the next year in a course on Black Women's History with Dr. Darlene Clark Hine and this was the year (2019-2020) I built this project as a Cultural Heritage Informatics Fellow. Russell's story stood out to me because of how it spoke to how fluid racial boundaries were during the Civil War Era. Malinda Russell was born around 1811, although we cannot be certain of the year or date. She was born into the slave south, but she was born to a free black woman, thus making Russell free from birth. It's peculiar until we learn that Eastern Tennessee's politics were by and large very different from Confederate central and western Tennessee. I chose to use twinery.org to build this site because of its choose-your-own adventure style. There are digital facsimiles of A Domestic Cookbook but they aren't the same as reading a physical copy. Being able to click on recipes -- and then click on ingredients within the recipes to learn more about them -- enhances the act of reading a digital cookbook. Russell's book had no obvious order to the recipes, save for the fact that most of the remedy or home helper recipes were saved for the end of the book. I arranged the recipes into categories, including, Cookies, Cakes, Puddings, Sauces, Elixirs and Home Remedies. =><= Click below for the the interactive [[recipe glossary]]

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