411. One pound of sugar,Three-quarters of a pound of butter,One pound and a half of flour,Twelve eggs,Half a wine glass of wine,Half a wine glass of brandy,Half a tea cupful of milk,Half a grated nutmeg,A quarter of a pound of seeded raisins,A quarter of a pound of citron,Half a pound of currants,A quarter of a pound of sweet almonds.
Seed the raisins, slice the citron in very small thin pieces, wash, pick, and dry the currants, prepare the spice, pour some hot water on the almonds, let them stand a few minutes, then take each kernel between the thumb and finger, gently press it and the skin will come off. Put them in a marble or wedgewood mortar, and pound them to a paste, add a little water or milk to them whilst you are pounding them, or they will be oily.
Mix your fruit together, and dredge as much flour over it as will adhere to it.
Beat the butter and sugar together till it is perfectly light and smooth. Whisk the yelks of the eggs, without the whites, till they are very thick. Stir the yelks into the butter and sugar. Add to this the spice, liquor, and almonds. Beat it very hard for five minutes. Whisk the whites till they are dry and present a grained appearance.
Stir the whites and flour into the batter alternately, but do not beat it after the whites are in; just stir it sufficiently to mix the flour thoroughly. Lastly stir in the fruit.
Line your pans with thick paper well buttered, and pour in the mixture. Bake in a moderate oven for three hours.
A wine glassful of rose-water may be used instead of the wine and brandy.
412. Two pounds of flour,Three-quarters of a pound of sugar,A quarter of a pound of butter,One tea spoonful ofdissolvedsalæratus,Milk sufficient to form a dough.
Cut up the butter in the flour, add the sugar, and put in the salæratus and milk together, so as to form a dough.
Knead it till it becomes perfectly smooth and light. Roll it in sheets about the eighth of an inch thick, cut the cakes with a cutter or the top of a tumbler. Bake in a moderate oven.
413. One pound and a half of powdered white sugar,Half a pint of milk made into a sponge,Two ounces of butter,As much flour as will form a dough,One gill of yeast.
Make a sponge with the half pint of milk and as much flour stirred into it as will form a thick batter, add the yeast and a little salt. This should be done in the evening. The next morning cut the butter in small pieces, place it near the fire where it will dissolve, but not get hot, add this to the sponge, with as much flour as will form a dough. Stand it to rise, and when light, butter your tins, make out the dough in biscuits, but take care not to handle it more that you can help, put the cakes on tins, and when they are light bake them in a very hot oven. When they are done wash them over with a brush dipped in sugar dissolved in water and sift sugar over the top.
414. One cup of butter,Two cups of sugar,Two cups of flour,Four eggs,Half a grated nutmeg,Table spoonful of rose-water.
Stir the butter and sugar together till very light. Whisk the eggs till they are thick, and stir theminto the butter and sugar alternately with the flour. Add the nutmeg and rose-water. Beat the whole very hard. Butter some cups or shallow pans, pour in the mixture, and bake in a moderate oven.
415. Three-quarters of a pound of flour,Half a pound of butter,Half a pound of sugar,One tea spoonful of grated nutmeg,As much milk as will form a dough.
Cut up the butter in the flour, add the sugar, and spice by degrees.
Stir in as much milk as will make a dough. Knead it well, roll it out in sheets, cut it in cakes. Butter your tins, lay them on so as not to touch, and bake in a moderate oven.
416. One pound of flour,Three-quarters of a pound of sugar,Half a pound of butter,Five eggs,Half a nutmeg.
Beat the butter and sugar together. Whisk theeggs and add to it, with the nutmeg. Stir in the flour, roll out the dough and cut it in cakes.
Bake in a quick oven.
417. Half a pound of butter,Half a pound of sugar,Three-quarters of a pound of flour,Two eggs,One table spoonful of rose-water,Half a tea spoonful of nutmeg.
Stir the butter and sugar together. Beat the eggs light and stir into it, with the rose-water; add the spice and flour. Roll out thin and cut into small cakes.
418. One pound of butter,One pound of flour,One pound of sugar,Six eggs,One wine glass of wine,One wine glass of brandy,One grated nutmeg,One table spoonful of cinnamon,Two pounds of dried currants,One table spoonful ofdissolvedsalæratus,Half a pint of rich milk.
Stir the butter and sugar to a cream. Beat the eggs very light and stir into it, then add the liquor, spice, and milk, then stir in the flour, lastly the salæratus and fruit.
Butter a pan and bake it.
419. One pound of sugar,Three-quarters of a pound of butter,Four eggs,One pound of flour,One tea cupful of milk,Two tea spoonsful ofdissolvedsalæratus,Three table spoonsful of brandy,Half a tea spoonful of cinnamon,Half a nutmeg,One pound of dried currants washed, picked, and wiped dry.
Beat the butter and sugar until it is smooth and light. Whisk the eggs till they are thick and add them to the butter and sugar. Stir in the flour, brandy, and spice. Flour the fruit and stir it in. Beat, the whole very hard for fifteen minutes. Then stir in the salæratus.
Line the sides and bottom of your pan with thick paper, butter it well, pour in the mixture and bake it in a moderate oven.
For those who object to the use of brandy, two table spoonsful of rose-water may be substituted in its place.
420. Three-quarters of a pound of sugar,Half a pound of butter,One pint of milk,One tea spoonful of carbonate of soda,Flour sufficient to make a dough.
Melt the sugar, butter, and soda in the milk.
When the milk is lukewarm stir in the flour till it forms a dough. Knead it well for a very long time, then roll it out in sheets, and with a sharp knife cut it in squares, butter your tins, and bake them in a hot oven.
Fruit for preserving should be carefully selected, it should never be bruised, and always be of the largest kind and fairest quality.
No sugar will make handsome preserves but the purest white. It may be pulverized or in the loaf. Besides, it is a mistaken idea that low priced sugars are cheaper for preserves, for they must be boiled much longer in order to collect the great amountof scum which arises on the syrup, consequently the evaporation reduces the quantity.
Very little white of egg or isinglass is sufficient to clarify an ordinary sized kettle of syrup. If too much of either is used it froths on the surface and is of no utility.
Preserves should always be boiled smartly; many persons would be more successful with their preserving if they would let their fruit boil fast. When permitted to simmer it breaks in pieces.
All jellies and preserves should be put in the jars while lukewarm, as the jelly or syrup, if it be thick, breaks after it has become cold; the jars should be left open till the next day.
Glass jars of a small size, or large tumblers, are better for preserves than china, for should they not keep well it can be detected immediately.
Each jar should have a piece of white paper cut the size of the top, dip the paper in brandy or spirits of wine and lay it on the preserves; then cut another piece about a quarter of an inch larger than the mouth of the jar; cut the edge of it in slits nearly a quarter of an inch long; cover this edge with paste, place the paper over the jar and lap the edge over on the side of the jar, which may easily be done, as the strips will lap one over the other.
Each jar should have the name of the contents written on the cover.
Preserves should be kept in a cool dry place.
421. To one set of feet pour three quarts of water. Let it boil till reduced to one half, then strain the liquor through a jelly bag and stand it away to get cold. When it is cold scrape off the cake of fat, and in order to cleanse the jelly from all the grease wipe the surface with a damp spunge, also the sides of the vessel which contains it. Cut up the jelly and put it in your preserving kettle, but be careful not to take the sediment which settles at the bottom. To each pint of this jelly add half a pound of the very best white sugar, and a quarter of an ounce of Russian isinglass dissolved in warm water, one tea cupful of Madeira wine, and the juice and rind of two lemons. When the sugar is dissolved set the kettle over the fire and boil it for twenty minutes. Then pour it into your jelly bag and let it drip but do not squeeze the bag. As soon as it has all dripped through turn the bag, scrape it well but do not wash it, and strain your jelly again. Repeat this till it is perfectly clear. Pour it in the moulds while it is warm and let them stand open till the jelly is cold. When you wish to turn it out of the moulds wring a napkin out of hot water and wrap it round the moulds for a minute or two, then turn the moulds upside down, and the jelly will turn out.
422. Take green fox grapes, wash them andput them in a preserving kettle with just water enough to pulp them. When they are tender mash and strain them through a sieve, to free them from the seeds and skin. To each pint of the pulp add a pound of the best white sugar, and a piece of isinglass about an inch square, dissolved in warm water. When the sugar has dissolved stir it well, and place the kettle over the fire. Let it boil fifteen or twenty minutes, then try it by dropping a little in a glass of cold water, if it falls to the bottom without mixing with the water the jelly is done. Pass it through a jelly bag, pour it into your glasses while warm, and let it stand till the next day before the glasses are pasted.
423. Pick and wash your cranberries, which should be very ripe, and put them over the fire with half a pint of water to each quart of cranberries. Stew them till they are soft, then mash them and strain the juice through a jelly bag; to each pint of juice add one pound of loaf or pulverized white sugar, with some isinglass, in the proportion of half an ounce to two quarts of juice. Dissolve the isinglass in as much warm water as will cover it; when perfectly dissolved, which will require a couple of hours, pour it in with the sugar and juice. When the sugar is dissolved set the kettle over thefire, and boil and skim it till a jelly is formed, which you can tell by dropping a little in a glass of cold water. If it falls to the bottom without mingling with the water the jelly is done. When it is lukewarm pour it in glasses and let them stand till the following day, then cover them with brandy paper and paste them closely.
424. Dissolve one ounce of Russian isinglass in three half-pints of warm water. Strain it through your flannel jelly-bag. Add to this three pints of cranberry juice with four pounds of sugar; boil and skim it. As soon as the scum has ceased to rise strain it and put it in moulds. The sugar should be of the best quality.
425. Squeeze the juice from the oranges, and to every pint of the juice add a pound of sugar and a quarter of an ounce of dissolved isinglass. The Russian isinglass is the kind to use for this purpose. Boil and skim it till a jelly is formed, which you may tell by letting a drop fall in a glass of cold water, and if it falls to the bottom in a mass the jelly is done. Or, take a little out in a spoon and expose it to the cool air for a few minutes.
426. Stem the strawberries, put them in a pan, and with a wooden spoon or potato masher rub them fine. Put a sieve over a pan, and inside of the sieve spread a piece of thin muslin; strain the juice through this, and to a pint add one pound of sugar, with a quarter of an ounce of isinglass dissolved in water to every five pounds of sugar. When the sugar is dissolved set the kettle over the fire and boil it till it is to a jelly. Pour it into glasses while it is warm, and paste them when cold.
427. Mash your fruit with a wooden spoon, and squeeze the juice through your jelly bag. To every pint of juice allow a pound of white sugar. When the sugar is dissolved, add a piece of isinglass dissolved in warm water to clarify the jelly. A quarter of an ounce of isinglass to five pints of juice will be sufficient. Boil and skim it till a jelly is formed; then take it off the fire and put it in glasses while warm. The next day put brandy paper over them and paste them.
Black currant jelly is made in the same way, only it requires but three-quarters of a pound of sugar to a pint of juice.
428. Pare and core your quinces, and as you pare them throw them into cold water. Put them into a preserving kettle with water enough to cover them, and let them boil till the fruit is tender. Then put a sieve over a pan, pour the fruit and water into it and let it drain, but do not mash the fruit; strain the juice through the jelly bag. To each pint of juice thus obtained add one pound of loaf or pulverized white sugar; and to every five pounds of sugar add a quarter of an ounce of isinglass dissolved in hot water. When the sugar is dissolved put it over the fire and boil and skim it till a jelly is formed, which you can discover by dropping a little in a glass of cold water: if it sinks to the bottom without mingling with the water the jelly is done. Pour it in your glasses when it is lukewarm, and let them stand open till it is entirely cold. Cover with brandy paper, and paste paper over the top.
If you wish to havelight coloredjelly, never put in the parings, as they always make it dark. A jelly may be made of the parings and cores for family use.
Apple jelly maybe made in the same manner as the quince. The pulp of the apple, which is left after the jelly is made, may be sweetened for pies. The pulp of the quince may be made into marmalade according to the following receipt:
429. To each pound of the pulp obtained according to the above receipt for jelly, add one pound of white sugar; boil the whole until it is perfectly smooth. It must be stirred all the time it is boiling. If you do not make jelly of your quinces cut them up in small pieces, add a pound of sugar to a pound of fruit, and as much water as will dissolve the sugar; then boil it till it is a perfectly smooth paste; stir it all the time.
430. Pare and cut up the peaches in small pieces, and to a pound of fruit add a pound of sugar. When the sugar is dissolved set it over the fire and let it boil till it is a smooth paste. Stir it all the time it is boiling. Put it in the jars while warm and paste them over the next day.
431. Peel the pears, and if they are large, cut each one in four pieces, and take out the core.
To a pound of fruit weigh a pound of sugar; dissolve the sugar with just enough water to wet it, add a quarter of an ounce of isinglass dissolved in warm water to five pounds of sugar. When the sugar is dissolved, make the syrup as directed forpreserved peaches, and cook the fruit in the same manner.
432. Pare and core the fruit, cut them in quarters, and boil them in wateruntiltender. Weigh the fruit and add a pound of sugar to each pound of fruit. Put the sugar in a preserving-kettle with two wine-glasses of water to each pound of sugar, and a quarter of an ounce of isinglass dissolved in warm water to every six pounds of fruit. When the sugar is dissolved set it over the fire, boil and skim it till no more scum rises. Then pour the syrup in another vessel, wash the kettle so as to free it from any scum which may adhere to it, pour the jelly back in the kettle and put in the fruit. Set it over a brisk fire and let it boil for about an hour and a half, or until the fruit looks clear when held towards the light. It should always boil hard or the preserves will be dark colored. When it appears translucent take it off the fire; take the fruit out a piece at a time, and lay it on broad dishes. Strain the syrup, and when it is lukewarm put the fruit in your jars and pour the syrup over. When cold cover with brandy paper and paste them closely.
433. Scald the slices in water till tender; thenmake a syrup of a pound of sugar to a pound of fruit, and proceed as directed for quinces.
434. Choose the white cling-stones, known by the name of the "Heath peach." Insert the knife at the stem and cut them longitudinally through to the stone. Wring out the stones by placing one hand on each half of the peach and suddenly give each a turn in opposite directions; the fruit will break in half, leaving the stone attached to one side. With a pointed knife it may easily be extracted. After the peaches have all been prepared in this manner pare and weigh them. Then weigh a pound of sugar for each pound of fruit. Put the sugar into a preserving kettle, and allow a gill of water to each pound of sugar. Let the sugar stand until it is perfectly dissolved before it is put on the fire; to ten pounds of sugar add the half of the white of an egg, well beaten, or a piece of Russian isinglass, about an inch square, dissolved in two table spoonsful of water. Set the kettle over the fire, and as soon as the syrup begins to boil skim it. When the scum has ceased to rise, take the syrup off the fire, pour it into a pan, and wash the kettle in order to prevent the scum which adheres to the sides from boiling into the fruit. Now pour the syrup back into the kettle, add the fruit to it, and place it over a brisk fire, let the fruit boil fastfor about an hour and a quarter, or until it appears translucent when held on a fork towards the light. Then take your peaches out very carefully, a piece at a time; place them on dishes so as merely to touch. Pour the syrup in pans, and let it stand until it is about lukewarm. Then put the fruit into your jars and pour the syrup over; paste the jars the next day.
435. Select the fruit when fully ripe, though not soft, pick them carefully that they may not be broken. Pour boiling water over them, and let them simmer for five minutes.
Preserve them as other fruits.
436. Cut off the hard rind of the melon (which should be thepreservingcitron, not the green cantelope) and cut it in pieces of any size and shape you choose: the slices should be from a quarter to half an inch thick. Weigh your fruit, and to every pound add one of sugar. Put the sugar in a preserving kettle with a gill of water to each pound of sugar and some isinglass dissolved in warm water; it will require a quarter of an ounce of isinglass to every five pounds of fruit. When the sugar is dissolved, put it over the fire and boil andskim it. Then pour the syrup out of the kettle, wash it and return the syrup to it. Now put in the fruit, and set it over a brisk fire, where it will boil rapidly. When the fruit appears translucent when held up towards the light it is done. It will take from an hour and a quarter to an hour and a half to cook it.
Then take it out a piece at a time, spread it on dishes, and strain the syrup in a pan. When the syrup is lukewarm, put your fruit in the jars and pour it over. Let them stand till next day, put brandy paper over and paste them.
This fruit may be flavored with lemons sliced and preserved with it. Do not peel the lemons, cut them in thin slices, and cook them with the fruit. To three pounds of fruit add one lemon. As the citron makes a beautiful but tasteless preserve, it is necessary to flavor it with lemon, orange, or some other fruit. If, when it is a little cool, it should not taste sufficiently of the lemon, a few drops of the essence of lemon may be added.
437. Prepare the fruit by pricking each one with a needle to prevent them from bursting.
Leave a portion of the stem on each, as it gives small fruits a handsome appearance on the table. Make a syrup of a pound of sugar to each pound of fruit; and a gill of water to a pound of sugar.Add a quarter of an ounce of isinglass, dissolved in warm water, to every six pounds of sugar. When the sugar is dissolved put it with the dissolved isinglass over the fire, boil and skim it. Then pour it out of the kettle, wash the kettle, put the syrup back again, put in the fruit, and boil it till by holding one towards the light it looks clear. Take the gages out one at a time, strain the syrup; put the fruit in jars, and pour the syrup over warm. Paste them up the next day.
438. These are preserved in the same manner as gages, only they are skinned by pouring hot water over them; the skins will peel off nicely and leave the stems attached to the fruit.
439. Put together equal weights of fruit and sugar, mash all well, put it into a preserving kettle, and boil it about twenty minutes. While it is warm put it in jars, and paste it when cold.
440. This is better when made of fine morella cherries. Wash the cherries and put them on to stew with a gill of water to a pound of fruit. When perfectly tender, pass them through a colander toextract the stones. To a pound of the pulp add a pound of sugar, when the sugar is dissolved put it over the fire, and boil it to a smooth paste.
441. To a pound of fruit weigh a pound of sugar; mash the fruit in a pan with a wooden spoon; put the sugar to it, and boil it hard for fifteen or twenty minutes.
To four pounds of raspberries you may add one pound of ripe currants; they give the jam a fine flavor and a pretty color.
Blackberry jam is made in the same manner; only leave out the currants.
442. Wash the fruit, and stew it with enough water to keep them from scorching. Mash them, and strain the pulp through a colander. To a pint of pulp add a pound of sugar. When the sugar is dissolved, boil it till it is a smooth mass.
Plum jam is made in the same way.
443. This is made like all other jams, only the pine apple is grated.
444. Put some close bunches, when ripe, intoa jar, first pricking each grape with a needle; strew over them half their weight in pounded loaf sugar, fill up with brandy, and tie them closely. They look very handsome on the table.
445. Select the white cling-stone, known by the name of the "Heath peach." Make a hot ley of ashes and water, put in a few peaches at a time, and let them remain about a minute and a half, or until the skin will rub off with your finger. Take them out and throw them in a vessel of cold water, when all are done in this manner, rub off the skins with a cloth, and throw them in another vessel of cold water. Make a syrup of half a pound of sugar to a pound of fruit. Prepare it in the same manner as for preserves; put in your peaches, and let them boil until they are sufficiently tender to be easily pierced with a straw.
Take them out, and add to each pint of syrup a quart of thevery bestwhite brandy, when the fruit is cool put it in your jars, but leave plenty of room to fill them with the syrup, as if packed too closely they lose their shape.
446. Wash half an ounce of sago and soak itin a tea cupful of cold water for an hour or more. Drain it and add to it three gills of good milk; put it over the fire and let it simmer until the sago is entirely incorporated with the milk. Sweeten it with white sugar. It may be flavored with vanilla, lemon, or nutmeg, if allowed of by the physician.
447. Blanch one ounce of bitter, and two of sweet almonds. Pound them in a mortar with a little milk until they are to a paste. Rub gradually into the pounded almond one tea cupful of milk. Sweeten it to the taste and strain it.
It may be flavored with lemon.
448. Pour enough boiling water over your prunes to cover them, and stand them where they will keep hot but not boil. They require six or eight hours to cook. When they are perfectly done add sugar to the taste of the patient.
449. Put three table spoonsful of cocoa to a pint of water. Let it boil slowly for an hour. Put some sugar and cream in a bowl, pour the cocoa over it and serve hot with toast.
450. Beat the yelk of an egg very light, add to it a glass of wine and sugar to the taste.
451. See tapioca pudding,No. 452.
452. Pick and wash a table spoonful of tapioca, pour over it a pint of warm milk, and stand it near the fire for about one hour, but do not let it simmer. Then boil it until it forms a semi-transparent mucilage. Stand it aside to cool.
Beat two eggs, stir them into the mucilage with as much sugar as will sweeten it, pour the mixture in a pan and bake it slowly.
It may be eaten with sweet sauce.
Arrow-root and sago can be made in the same manner, only the sago requires more soaking and boiling than the tapioca.
453. See tapioca pudding,No. 452.
454. One pint of milk,Two table spoonsful of flour,Three eggs,Sugar to the taste.
Beat the eggs, add the sugar, then the milk and flour by turns. Put the mixture in a bowl or pan, place it in another pan of hot water, set it where it will cook, and when a custard is formed set it off to cool.
There should not be too much sugar for invalids as it is apt to producedyspepsia.
455. Stir one table spoonful of Indian meal mixed with a little cold water into a pint of boiling water. Let it boil fifteen minutes and add salt to the taste.
456. Take a fresh egg, break it in a saucer, and with a three-pronged fork beat it until it is as thick as batter. Have ready half a pint of new milk sweetened with white sugar, stir the egg into the milk, and serve it with a piece of sponge-cake or slice of toast. It is considered very light, nourishing food for an invalid.
Some prefer the yelk and white of the egg beaten separately. The yelk should be beaten till it is very light and thick, then pour it into the sweetened milk; afterwards beat the white till it willstand alone, and add gradually half a tea spoonful of white sugar; pile the white on the top of the milk and serve as before.
457. Select the lightest colored oranges for this purpose, as they are more acid than the dark. Peel off the rind and slice them, latitudinally or crosswise, about the eighth of an inch in thickness. Strew over them some powdered white sugar, in the proportion of a tea spoonful of sugar to each slice. Let them stand fifteen minutes. They are very palatable in fevers, as they serve to cleanse the mouth and keep it cool.
458. These may be prepared in the same manner as the sugared oranges (see above,) only they should have a tea spoonful and a half of sugar to each slice; as they are more firm than oranges, they require to stand longer to become perfectly impregnated with the sugar.
They are better to stand about an hour before they are to be eaten. The white skin should be carefully peeled off, as it imparts an unpleasant bitter flavor when permitted to remain long in the sugar. These are very grateful to the sick and feverish.
459. Select fine large lemons. Peel off the outer skin and as much as possible of the white skin. Cut them in slices latitudinally orroundthe 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.
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.
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.
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.
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.
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.
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.
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 itaway 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.
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.
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.
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 pearlbarley. Let it simmer slowly until reduced to one half. Ten minutes before it is served, add some celery top, or parsley chopped very fine.
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.
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.
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, butnot 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
486. Pick and wash some rice, and pour enoughwater 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.
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.
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.
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.
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.
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.
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.
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.
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.
495. Pour one pint of boiling water over twotable spoonsful of gum arabic; add lemon-juice and sugar to the taste. Stand it away to get cold.
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.
497. Put in a tumbler a table spoonful of grape jelly. Fill the tumbler with cold 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.
499. Slice three large pippin apples, and pourover 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.
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.
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.
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.
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.
504. Six pounds of sugar,Two quarts of water,One pint of lemon-juice.
Mix the sugar and water together, and as soonas the sugar is dissolved place it over the fire; boil and skim it, then add the lemon-juice.
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.
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.
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.
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.
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.
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.
511. This is made in the same manner as the currant shrub.
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.
513. Half a pound offinesalt,A quarter of a pound ofpulverized 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.
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.
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 wholethoroughly; 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.
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 invery thinslices. Roll in each slice of bread a slice of the ham or tongue. A cold fried oyster is very nice in each sandwich.
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.
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.
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.
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.
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.
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 somehot 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.
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.
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.
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.