FOOTNOTES:[1]The writer has heard of more than one lady who furnished but two dish-towels, fearing that a more ample supply would lead to waste in the use of them. But in one instance, when a superb dinner was given to a large party, the cook was reduced to the necessity of tearing up a sheet to wipe the dishes.[2]Probably a lady, known to the writer, who had twenty-three girls in the course of six weeks, pursued this inconsiderate course.[3]The pan which is set on this brick may need a paper over it to keep the top from burning, and after a while should be set on the oven bottom, and another put on the brick.[4]All kinds of flour and meal should be sifted for use, except buckwheat and Graham flour.[5]See directions for Cream of Tartar Drop Cakes in the recipe for Cream of Tartar Biscuit, page34.[6]See directions for keeping butter in rose-leaves. Page216[7]Some persons prefer to spread the inside with butter and then flour it. Perhaps this method excludes the water most effectually. Either way does well. Always butter the dish in which a pudding is to be baked.[8]In all cases, where the sides of a dish are to be strewed with crumbs, both the dish and the butter should be cold.[9]As the open fire-place is now seldom in use, these directions will not often be apropos. But where a range or coal stove is used, a large kettle of apple-sauce can, with care, be done well, on the top with the cover under it.[10]The flesh of diseased cattle is sometimes sold in city markets. Therefore never buy beef the fat of which is very yellow, nor mutton and lamb unless the fat is white. Yellow fat indicates that the meat is of an unhealthy kind.[11]See directions forsalting meat, page 162.[12]Froth from fat meat should be put into the soap-grease.[13]This is the bone on each side the neck of a fowl, which answers to the collar bone in the human frame.[14]A kettle lined with porcelain is better than any other for cooking acids. Brass or bell-metal should be thoroughly scoured immediately before it is used for these purposes.[15]The custom of giving them to the cook as her perquisite, besides being wasteful is productive of various evils.[16]See the directions for makinggravies.[17]About two years since four men, while making hay in a warm day, drank buttermilk which had been kept in a jar of potter's ware, and every one died immediately.[18]If dried in the ordinary way. But a small pinch of the hops put up in pound packages by the Shakers is enough.[19]A large painted wash-tub is expensive, and it may be convenient to some persons to know that a very good rinsing tub can be made of a flour barrel. Take one that is clean and well made; have the upper part sawed off about nine inches. See that there are no nails sticking through. Make three holes large enough to admit the fingers, in two opposite staves, to serve for handles. If there are cracks, caulk them, and fill the tub with water. The water will soon swell the staves so as to close the cracks; and when it has once done leaking, keep it always turned down in the cellar when not in use. All kinds of tubs and firkins should be turned down on the cellar floor, to prevent them from leaking.[20]See two receipts, p.197.[21]To make a blueing-bag, take a very thick piece of cotton or a doubled piece, and stitch a close seam near the edge, on three sides, then turn it and stitch it round again; put in a piece of indigo as large as an egg, sew the end twice across, and put on a loop. If it is slightly made, too much of the indigo will come out into the water. Keep it hung up where it will not become dusty.The Spanish indigo is best. It is hard, and of a rich deep color. Poor indigo breaks easily, and shows a slightly greenish tinge in the sunlight.[22]To make starch, see page240.
[1]The writer has heard of more than one lady who furnished but two dish-towels, fearing that a more ample supply would lead to waste in the use of them. But in one instance, when a superb dinner was given to a large party, the cook was reduced to the necessity of tearing up a sheet to wipe the dishes.[2]Probably a lady, known to the writer, who had twenty-three girls in the course of six weeks, pursued this inconsiderate course.[3]The pan which is set on this brick may need a paper over it to keep the top from burning, and after a while should be set on the oven bottom, and another put on the brick.[4]All kinds of flour and meal should be sifted for use, except buckwheat and Graham flour.[5]See directions for Cream of Tartar Drop Cakes in the recipe for Cream of Tartar Biscuit, page34.[6]See directions for keeping butter in rose-leaves. Page216[7]Some persons prefer to spread the inside with butter and then flour it. Perhaps this method excludes the water most effectually. Either way does well. Always butter the dish in which a pudding is to be baked.[8]In all cases, where the sides of a dish are to be strewed with crumbs, both the dish and the butter should be cold.[9]As the open fire-place is now seldom in use, these directions will not often be apropos. But where a range or coal stove is used, a large kettle of apple-sauce can, with care, be done well, on the top with the cover under it.[10]The flesh of diseased cattle is sometimes sold in city markets. Therefore never buy beef the fat of which is very yellow, nor mutton and lamb unless the fat is white. Yellow fat indicates that the meat is of an unhealthy kind.[11]See directions forsalting meat, page 162.[12]Froth from fat meat should be put into the soap-grease.[13]This is the bone on each side the neck of a fowl, which answers to the collar bone in the human frame.[14]A kettle lined with porcelain is better than any other for cooking acids. Brass or bell-metal should be thoroughly scoured immediately before it is used for these purposes.[15]The custom of giving them to the cook as her perquisite, besides being wasteful is productive of various evils.[16]See the directions for makinggravies.[17]About two years since four men, while making hay in a warm day, drank buttermilk which had been kept in a jar of potter's ware, and every one died immediately.[18]If dried in the ordinary way. But a small pinch of the hops put up in pound packages by the Shakers is enough.[19]A large painted wash-tub is expensive, and it may be convenient to some persons to know that a very good rinsing tub can be made of a flour barrel. Take one that is clean and well made; have the upper part sawed off about nine inches. See that there are no nails sticking through. Make three holes large enough to admit the fingers, in two opposite staves, to serve for handles. If there are cracks, caulk them, and fill the tub with water. The water will soon swell the staves so as to close the cracks; and when it has once done leaking, keep it always turned down in the cellar when not in use. All kinds of tubs and firkins should be turned down on the cellar floor, to prevent them from leaking.[20]See two receipts, p.197.[21]To make a blueing-bag, take a very thick piece of cotton or a doubled piece, and stitch a close seam near the edge, on three sides, then turn it and stitch it round again; put in a piece of indigo as large as an egg, sew the end twice across, and put on a loop. If it is slightly made, too much of the indigo will come out into the water. Keep it hung up where it will not become dusty.The Spanish indigo is best. It is hard, and of a rich deep color. Poor indigo breaks easily, and shows a slightly greenish tinge in the sunlight.[22]To make starch, see page240.
[1]The writer has heard of more than one lady who furnished but two dish-towels, fearing that a more ample supply would lead to waste in the use of them. But in one instance, when a superb dinner was given to a large party, the cook was reduced to the necessity of tearing up a sheet to wipe the dishes.
[2]Probably a lady, known to the writer, who had twenty-three girls in the course of six weeks, pursued this inconsiderate course.
[3]The pan which is set on this brick may need a paper over it to keep the top from burning, and after a while should be set on the oven bottom, and another put on the brick.
[4]All kinds of flour and meal should be sifted for use, except buckwheat and Graham flour.
[5]See directions for Cream of Tartar Drop Cakes in the recipe for Cream of Tartar Biscuit, page34.
[6]See directions for keeping butter in rose-leaves. Page216
[7]Some persons prefer to spread the inside with butter and then flour it. Perhaps this method excludes the water most effectually. Either way does well. Always butter the dish in which a pudding is to be baked.
[8]In all cases, where the sides of a dish are to be strewed with crumbs, both the dish and the butter should be cold.
[9]As the open fire-place is now seldom in use, these directions will not often be apropos. But where a range or coal stove is used, a large kettle of apple-sauce can, with care, be done well, on the top with the cover under it.
[10]The flesh of diseased cattle is sometimes sold in city markets. Therefore never buy beef the fat of which is very yellow, nor mutton and lamb unless the fat is white. Yellow fat indicates that the meat is of an unhealthy kind.
[11]See directions forsalting meat, page 162.
[12]Froth from fat meat should be put into the soap-grease.
[13]This is the bone on each side the neck of a fowl, which answers to the collar bone in the human frame.
[14]A kettle lined with porcelain is better than any other for cooking acids. Brass or bell-metal should be thoroughly scoured immediately before it is used for these purposes.
[15]The custom of giving them to the cook as her perquisite, besides being wasteful is productive of various evils.
[16]See the directions for makinggravies.
[17]About two years since four men, while making hay in a warm day, drank buttermilk which had been kept in a jar of potter's ware, and every one died immediately.
[18]If dried in the ordinary way. But a small pinch of the hops put up in pound packages by the Shakers is enough.
[19]A large painted wash-tub is expensive, and it may be convenient to some persons to know that a very good rinsing tub can be made of a flour barrel. Take one that is clean and well made; have the upper part sawed off about nine inches. See that there are no nails sticking through. Make three holes large enough to admit the fingers, in two opposite staves, to serve for handles. If there are cracks, caulk them, and fill the tub with water. The water will soon swell the staves so as to close the cracks; and when it has once done leaking, keep it always turned down in the cellar when not in use. All kinds of tubs and firkins should be turned down on the cellar floor, to prevent them from leaking.
[20]See two receipts, p.197.
[21]To make a blueing-bag, take a very thick piece of cotton or a doubled piece, and stitch a close seam near the edge, on three sides, then turn it and stitch it round again; put in a piece of indigo as large as an egg, sew the end twice across, and put on a loop. If it is slightly made, too much of the indigo will come out into the water. Keep it hung up where it will not become dusty.
The Spanish indigo is best. It is hard, and of a rich deep color. Poor indigo breaks easily, and shows a slightly greenish tinge in the sunlight.
[22]To make starch, see page240.
Transcriber's NoteVariations in spelling, punctuation and hyphenation have been retained except in obvious cases of typographical errors or where in conflict with the index.Potatoe on page 173 has been changed to potato on grounds of consistency.A redundant "the" has been removed from "not hot at first, lest the it should crack" on p101.The original volume did not include a table of contents. One has been added.The superfluous reference to (see page 197) at the bottom of page 196 has been removed.There are several references to the receipt or "tea biscuits", but this receipt is missing from the original publication.
Variations in spelling, punctuation and hyphenation have been retained except in obvious cases of typographical errors or where in conflict with the index.
Potatoe on page 173 has been changed to potato on grounds of consistency.
A redundant "the" has been removed from "not hot at first, lest the it should crack" on p101.
The original volume did not include a table of contents. One has been added.
The superfluous reference to (see page 197) at the bottom of page 196 has been removed.
There are several references to the receipt or "tea biscuits", but this receipt is missing from the original publication.