THE
PRACTICAL HOUSEKEEPER,
AND
TOTING WOMAN'S FRIEND:
Gorging tysefifi ^eceifrfs qi)3 2ldblce
ON
DOMESTIC ECONOMY.
BY
ME8. M. Xj. SCOTT.
I
Ttrery wise woman buildeth ber house; but the foolish plucketh it dowo wilh
h«r hands.—Prov. 14, 1st
TOLEDO, OHIO:
t
BLADE STEAM PRINTING ESTABLISHMENT.
1855.


PREFACE.
and many very valuable have been issued, which treat this matter with becoming
importance and in a manner sufficiently impress We to awaken an interest fa those
who hare so long slumbered oyer the subject.
The great secret of good housekeeping is—System. This work is intended to
benefit those whom early training has caused to view domestic employment in the
light of degredation, and who have imbibed the principle that it was time enough,
when they took upon themselves the responsibility of a wife and mother, to become
anslaved in its cares and trials. Young girls should be taught to adopt these rule*
as a pleasure; and trained to an early observance of them as a pursuit best adapted
to their nature, containing and embracing that variety which gives to life a zest an J
affords them the spice for a flavor.
How injudicious are teachings which render a sensible woman miserable! •How
unjust are mothers who bring up their daughters ignorant of household duties, and
suffer them to commence in the world unpracticed and untaught in a branch ol
education so necessary to secure and promote creature comfort I Ignorance in-
creases all their difficulties and renders more certain a failure in all their underta-
kings, and discourages all hope of ever attaining to any proficiency in a science
of incalculable value. What but a thoiough knowledge of this profession fan
enable the administering of suitable comforts to a household?
I do not expect to instruct or enlighten those who are already practically in-
formed on this subject; neither do I apprehend their criticisms will form any
barrier to the advancement of its principles. Yet "few are too old to learn," and
some idea may be advanced even in this small volume, which may increa.se the
wisdom of even an adept, and enable their husbands to adopt the language of an
eminent lawyer, who would not permit himself to be a candidate for the United
States Senate. Says he: "My habits are retired and domestic, and all my sourctt
.af happiness are at home"
"Action! action! all is action
In this restless world of ours;
He who would gain health and glory,
Must not doze in idle bowers.
Action! action! without action
Wisdom droops and virtue dies;
Would'st thou wreath thy name with laurels,
Mark each moment as it flies.
Act thy part in life's great drama,
Pass beneath the chastening rod;
Bo thy duty, nothing fearing*—
Leave tin rest in faith to God."


WEIGHTS AND MEASURES.
Measures for Housekeepers.
Wheat Flour . one pound ........ is one quart.
Indian Meal .... ......... one pound 2 oz ..is one quark.
Butter, when soft . . one pound 1 oz. is one quart.
Lump Sugar . one pound ...is one quart.
White Sugar, pow'd one pound . ....is one quart.
Best brown Sugar . one pound 2 oz .. . is one qvart.
Iggs .. - ten eggs are one pound.
Liquid Measure.
Sixteen large table spoonfuls are half a pint.
Eight large table sooonfuls ...are . • .. one gill.
Four largo table spoonfuls.... .are half a gill.
A common sized tumbler . holds...... . half a pint.
A common sized wine glass holds half a gill.
Four gills.... make a . . pint.
Two pints. make a - quart.
Four quarts make a gallon.
Eight quarts make a. peck.
Four pecks .. make a.... — bushel.
Apothecaries9 Weight*
Twenty grains.... make a... scruple.
Three scruples . ..... make a..- ..................drachm.
Bight drachms . make an........................ ounce.
Twelve ouncs make a ~ pound.


Tl WEIGHTS AND MEASURES.
Avoirdupois Weight
Sixteen drachms make an ..ounce.
Sixteen ounces . make a - ponnd.
Kight pounds.. . make a quarter.
Four quarters make a .. hundred.
Twenty hundred . make a ..ton.
A teaspoon holds sixty drops of liquid. A tahle spoon if heaped, holds an ounce-
of sifted flour, or powdered sugar.
Some sugars are heavier than others, and the same measure wi)l not answer; but
16 oz. is the safest plan for the lbs. There is a great difference too, in the weight of
eggs. We need j ndgment as well as knowledge to guide our household affairs.
Scales are much more convenient than steelyards for weighing materials for cake;
nd every good housekeeper will provide herself with them If possible.


REMARKS AND ADVICE.
Too many fear that tbey may be brought on a level with
those whom they consider their inferiors, for the simple
reason that they have been placed to perform drudgery;
perhaps by no fault of theirs, but more probably by the in-
judicious and improper management of their mothers.
Two thirds of the mass of young girls that have been
thrown upon the clemency and mercy of others, had their
mothers been trained in the school of industry and economy,
and not wasted their living by idleness and extravagance,
might now be thought more worthy of common respect.
For the want of a proper knowledge and the ability of
mothers to proffer to their daughters a suitable education, for
the culinary department as well as the drawing-room; they
not only are subjected to servitude, but are inefficient for
action when placed in the kitchen; and hence are driven
from house to house, with fruitless efforts to obtain a resting
place or a home.
Ah! my gentle readers, do not think that because you are
now elevated above this condition, it will be always well
with you, or your daughters.
You can, in a great measure, avert this evil, by a close
application to a science which cannot humiliate you in the


3
THE PRACTICAL HOUSEKEEPER,
least while fortune smiles, friends favor and sustain you, and
you are able to live without constantly applying yourself to
its details.
It will never mar your happiness, affect your dignity, nor
deteriorate from your health, to digress from your present
occupation or accomplishments, and acquaint yourselves with
domestic economy. Circumstances may compel you to em-
bark in this science when its duties will become far more op-
pressive, its management far more perplexing, from the fact,
that you are a novice in its most essential attainments, and
must gain the knowledge by sad lessons of experience.
Secure to yourself the rudiments at least, and I hope that
the advice and instruction here laid down, will assist and
enable you to become, in some little time, a good and syste-
matic housekeeper.
We know that a vast majority of our American ladies are
without a knowledge of household duties, and pride them-
selves in their ignorance; considering it an honor to have
never looked into their kitchen.
They offer a variety of causes for their boasted ignorance.
The ffreal affluence which has always surrounded them;
the delicate health which has ever been their condition; the
degradation which they have been taught they must suffer,
if they were found in this detestable atmosphere.
In no country but our own, do ladies consider this science
as humiliating. Foreign ladies, more intelligent than many
of our ladies, consider it conducive to health and pleasurable
to the mind, to attend in person to the management, and also
to assist in the labors of their culinary department. They
do not despise themselves, or consider that they shall bring
reproach upon their characters, by moving in a sphere which
every woman should move in.


AND TOUNG WOMAN'S FRIEND.
9
I do not imagine, as many American ladies do, that we
transcend our foreign sisters in any science—certainly not in
the cultivation of domestic accomplishments.
Were it not for our own interests to at least, superintend
our affairs, it would drive away ennui, and refresh and in-
vigorate our physical system, and prevent us from resorting
to so many trifling amusements to kill time—the murder of
which too many of our ladies are guilty of; while their hus-
bands are killing themselves to support a love of indolence,
dissipation, pride and arrogance. It is vain, and worse than
vain, to attempt a reform on this subject at tiiis time, for
custom has so strongly confirmed this weakness, that it cannot
be immediately accomplished.
Many ladies prefer any, and every evil arising from this
torpid state, into which early training has so securely bound
them; and we must leave them in their inertricable position
for the present, hoping that a brighter day may dawn upon
them, and that honest, faithful, true and interesting Woman
may yet emerge from this darkness, and shake off these fatal
errors. We pity, while we censure the woman who con-
siders honest industry a fault, and forgets that she was in-
tended for a help-meet as well as a help-eat.
Many valuable books on this subject have been published,
filled with cooking, medicinal and other valuable receipts;
yet I have not met with any that will enable the young
housekeeper to pursue a systematic course, enabling her to
perform all her household duties, and find much time for
social enjoyment.
Without system we can accomplish but little. Rarely any
business prospers without method. If system be necessary
in any branch of education, it is in that of domestic economy.
We have a regular and similar round of duties to perform


10
THE PRACTICAL HOUSEKEEPER,
every week; but how few ladies have a care to the per-
formance of these duties, and how weighty they become for
the want of order and regularity—permitting work to become
our master and we its slaves. Commence with ambition,
and with a determination to control all j our affairs in such a
manner, that your own comfort, your husband's interest, and
your mutual welfare will be increased.
"Woman is the presiding genius of home." If she takes
no interest in it, how can it be prosperous? The words—
Woman and Home, are so closely combined, so speak and
mean the same; that we cannot think of one without associa-
ting with it the other. It is the place where she should rule,
manage and control all around her, taking love for her motto
and wisdom for her guide: for it is the place where her
characteristics become indelibly stamped. She exerts a pow-
er which must be felt, be the result for weal or woe. Should
she not strive then, both by precept and example, to culti-
vate in herself and those around her, all the virtues ; every-
thing that refines, elevates, and makes her family the centre
of attraction? And how can she do this better than by
pursuing a system, and allowing the most decided order to
prevail in all her departments? Once well learned, it will
not be easily forgotten; for "practice makes perfect," and
no day arrives without bringing with it its proper em-
ployment.
How much has been written by eminent ladies who have •
devoted their time and talent to this important subject; have
discussed it with so much ability and humor, endeavoring to
conform their views to the minds of practical housewives,
and thereby extend an influence, salutary in its effects, and
lasting in its benefits. Still the same listlessness is apparent,
and the same indifference manifests itself all around us.


AJTD TOT/NG WOMAN'S FRIEND.
11
Popularity has so firmly erected her battlements against any
improvement in this matter, that it appears to me that little
remains to be said, to convince ladies of the sin of idleness
and pride.
Since labor has become a reproach and honest industry
condemned, by what constitutes fashionable society; many
consider it far less degrading to wrong their fellow men,
than to be found engaged in some honest pursuit or employ-
ment. When men of high standing take that method—men
in our best society—to enrich their coffers; is it to be wondered
at that they should have followers in the more humble class?
To this rule there are many exceptions; men and women of
high integrity, of characters irreproachable, who keep the
chain of society from breaking. I wish I could assert,
truthfully, that all men of wealth could boast of honorably
obtaining their possessions; but wealth in too many instances
forms a barrier between them and justice, shielding their
crimes and their intrigues. Men of this character affect to
scorn those who have too much honor to succumb to their
vicious practices; yet they daily receive court and homage
from thousands of fashionable sycophants.
A day of retribution, however, is at hand, and the wealth
that so kindly cloaks the sin of its possessor from even an in-
vestigation into his character, will then be of little avail.
However important it may be to dwell upon the evils
arising from this course of conduct, we can have but little
hope of the future generation if criminality be overlooked
because of aristocracy of wealth, when that wealth is un-
justly obtained.
Poverty is no disgrace, and yet it is punishable with
taunts, jeers and scoffs, that break the hearts of too many
honest and industrious women, who know they can never


12
THE PRACTICAL HOUSEKEEPER.
rise above it. Extravagance is a vice, and yet it meets with
loud applause. Is this right? No! Then let consciencs
be aroused, virtue awake, and the garb of charity be thrown
over the indigent; let character become the standard for res-
pect and admiration, or disrespect and scorn. Let justice
be executed upon the deserving, no matter what their
opulence or ostentation may have secured to them. Let a
feeling pervade the community that vice in all its forms shall
be frowned upon; that virtue wherever discovered shall be
applauded: then how soon would the face of society wear a
different aspect, and how soon would the question arise—
Will I be justified in so doing?
We have to deal with a just God, and His will and His
approbation should govern all our acts through life. "Hs
that walketh uprightly walketh surely; but he that perver-
ttth his ways shall be known."


14
THE PRACTICAL HOUSEKEEPER,
molasses, a teaspoonful of salaratus dissolved in warm water,
two teaspoonfuls of ginger; let it remain in the pans over
night; when sufficiently light put it into pans and bake.
Sour Milk Bread.—Take one quart of sour milk and one
teaspoonful of pearlash dissolved in a little hot water, a little
salt, and mix not very hard. Bake as soon as mixed.
Pumpkin Bread.—Take a pumpkin, boil in water until
done; then add flour so as to make it dough, a little salt,
and a half pint of yeast improves it: bake one and a half
hours.
Yankee Bread.—Take two measures of Indian and one of
rye meal; mix with milk or hot water to the consistency of
stiff, hasty pudding, add a pint of yeast; when cool bake in
iron pans or iron kettles, four or five hours. Let it rise.
Soda Bread.—Mix dry and well rubbed together, two
teaspoonfuls of cr<>,am of tartar with one quart of flour; then
dissolve three fourths of a teaspoonful of super carbonate of
Boda, two thirds of a pint of milk or water; mix thoroughly
and bake immediately. This makes one nice loaf. When
you use brewers' yaast, one table spoonful is enough for one
loaf.
Potato Bread.—Boil the potatoes not quite so soft as
commonly ; then dry them a short time on the fire, peal them
while hot, and pound them as fine as possible; next put a
small quantity of pearlash to new potato yeast, work in as
much flour as will knead in. Do not add any water to it.


AND YOUNG WOMAN'S FRIEND. 15
After the dough is thus prepared let it stand an hour or
more before you put it in the oven: bake three quarters
of an hour.
Rye Bread.—Wet up rye flour with lukewarm milk, put
in yeast as for wheat bread, a teaspoonful of salt, table
spoonful of butter; knead it soft. After rising put it in pans
without moulding: let it stand a few moments, then bake.
YEAST.
Hop Yeast.—Two quarts of boiling water, half a pint of
hops; boil twenty minutes. Have sifted three pints of flour.
Strain the liquor from the hops or the flour boiling hot.
You can leave part of the liquor to cool, and then stir it in;
put in a cupful of good brewers' or home-made yeast when
sufficiently cool; tie up your jar and keep it in a cool place.
Yeast Cakes.—Stir into a quart of good lively yeast a
table spoonful of salt, and rye or wheat flour to make a thick
batter; when it rises stir in Indian meal until it will roll out •
"good. Set it to rise again, roll them very thin, cut them
into cakes with a tumbler and dry them in the shade. Scald
your meal.
Milk Yeast.—A pint of new milk with a teaspoonful of
salt, and flour sufficient to make a batter; set by the fire and
keep lukewarm ; it will rise in a few hours. This bread dries
quickly and should be eaten when fresh.
Potato Yeast.—Boil six large potatoes in three pints of


1G
THE PRACTICAL HOUSEKEEPER,
water: when done mash them smooth and pour the water
over; stir in some flour if not quite thick, a cup of good
yeast when nearly cold: a table spoonful of molasses added
will preserve it.
Salt Risings.—One pint warm water, a teaspoonful of
salt; stir quite thick and keep warm; when it rises mix
warm, make into loaves, and when light bake three quarters
of an hour.
In summer, yeast sours easily. Make but little at a time.
In cold weather be careful that it does not freeze. Always
keep it tied down or corked in bottles. If it becomes acid,
put in a little pearlash. If it does not foam do not use it.
Keep it in a stone jar—tin destroys its life.
Boiled Yeast.—Boil one pound of good flour, one quarter
pound brown sugar and a little salt, in two gallons of water,
for one hour. When milkwarm, bottle it and cork it close.
It will be fit for use in twenty-four hours. One pint of yeast
will make eighteen pounds of bread.
CAKES.
Puffets.—Two pounds of butter, three quarters of a pound
of sugar, four eggs, one pint milk, a gill of yeast, and as much
flour as will make a good dough; set it in a warm place to
rise for an hour until it is light, and then roll it thin. Cut it
in small cakes. Bake in a quick oven.
Naples Biscuit.—-Beat eight eggs, add to them one pound


18
TUB PRACTICAL HOUSEKEEPER,
Mansion Souse Cake.—One quart of sour milk, two table
spoonfuls of salaratus, four oz. of butter, three table spoon-
fuls of flour, three eggs, and corn meal sufficient to make a
stiff batter.
Apple Fritters, No. 1.—Pare and core some fine large
pippins, and cut them into round slices, soak them in wine,
sugar and nutmeg for two hours; make a batter of four
eggs, a table spoonful of rosowater, a table spoonful of milk,
thicken with flour to make a stiff batter; mix it three houre
before it is wanted and let it rise; heat some butter, and fry
them brown; when done, sift pounded sugar and grate
nutmeg over them.
Fried Turn Overs.—Have ready a kettle of boiling lard,
having made a pie crust not very rich; cut it in squares,
roll them out even, and put in a table spoonful of dried
apple sauce; make it very fine and sweet; add a little nut-
meg, or allspice if you prefer it. Eat them when just cold,
with a little sweet cream. They must have the edges
pinched very tight so as not to let a particle of apple escape
in the lard. They are delicious if rightly made.
Empress of France Bride's Cake.—Weight 320 pounds.—
Twenty-four pounds Dorset butter, eighty-four do. loaf
sugar, thirty do. currants, thirty do. raisins, twenty-eight
do. flour, forty-two do. of jordan almonds, three hundred and
thirty two eggs, forty lemons, twenty-four pounds candied
orange, lemon and citron, fifty plain gold rings, three bottles
eau de vie, two do. of creme de noyeau.
Good eommam Wedding Cake.—Four pounds flour, three


AND YOUNG WOMAN'S FRIEND.
21
Dough Cake.—Take two large cups of light dough, two
do. of sugar, one and a half pound butter, eight eggs, two
teaspoonfuls of saleratus, some wine and fruit, with very-
little flour.
Dutch Puffs.—Take one quart of milk, three quarters of
a pound of butter and lard mixed, and as much flour as will
mix yeast sufficient to raise them. Drop them on tins to
bake.
Loaf Cake, No. 1.—Take two pounds of flour, half a
pound of sugar, a quarter of a pound of butter, three eggs,
one gill of milk, one half teacup of sweet yeast, cloves and
nutmeg for spice.
White and Light Cake.—Take one pound of flour, one
pound loaf sugary half pound of butter, the whites of
• twelve eggs, nutmeg to suit your taste.
Clove Cake.—Take three pounds of flour, one pound
of butter, one do. sugar, three eggs, two teaspoonfuls of
cloves, and mix it up with molasses.
Delicate Cake.—Take one pound of flour, one do. sugar,
three quarters of a pound of butter, whites of fourteen eggs.
Cream Cake.—Take four cups of flour, three do. sugar,
one do. of butter, onwdo. of cream, five eggs, one teaspoon-
ful of salaratus; rub the butter and sugar together, then add
the other ingredients.
Cream Cake without eggs.—One cup of butter, two do,


TIIB PRACTICAL HOUSEKEEPER.
of sugar, one do. of sour cream, a teaspoonful of salaratus;
mix stiff batter, and bake quick.
Wafers—hard.—Table spoonful of butter, one of sugar
and one egg; roll thin and bake.
Vanities.—Two eggs, with as much flour as you can
mix in; then take a piece of the dough as large as a
hickory nut, and roll it out as thin as possible; a little salt
may be added. Fry in very hot lard and very quick.
Carolina Cake.—One cup of sugar, one do. of flour, half
a cup of sweet cream, table spoonful of butter, the whites of
four eggs, a little salt, nutmeg and rosewater.
Seed Cake.—One teacup of butter, cups of sugar,
rubbed into four cups of flour; mix Hard enough to roll;
half a teaspoonful of salaratus; seeds plenty.
Nut Cakes.—Take one pound of flour, one quarter of a
pound of butter, same of sugar, five eggs, and spice to suit
the taste.
Tea Cake, No. 1.—One cup of sugar, one do. butter, on«
do. of sour cream or milk, half a teaspoonful of salaratus,
one egg; beat the butter and sugar together; then add the
cream and one teaspoonful of cinnamon^nd mix rather soft.
Hard Wafers, No. 1.—Take one pound of butter, ona
half do. of sugar, three eggs, three table spoonfuls of milk,
a little nutmeg, and one pound of flour.


AHD touno woman's tribnd. £3
Fancy Cake.—Take four cups of flour, three do. of sugar,
one do. of butter, one do. of milk, five eggs, one teaspoonful
of salaratus. Fruit and spice to your liking.
Number Cake.—Take one cup of butter, two do. of sugar,
three do. of flour, and four eggs.
Soft Cookies.—Take one pound of butter, one do. of
•veugar, two and a half of flour, a half pint of sour milk, one
teaspoonful pearlash, half a teacup warm water, a cup half
full caraway seed; mix like pound cake.
Sugar Cake, No. 1.—One pound butter, do. sugar, four
eggs, as much flour as will work in; add dill seed.
Sugar Rounds.—Two cups sugar, one do. butter, one do.
cream, one teaspoonful of pearlash, two eggs.
Sugar Hearts.—Five teacups of flour, two do. of sugar,
one do. of butter, one teaspoonful pearlash, dissolved in two
thirds of a cup of cold water.
Sugar Diamonds.—One cup of sugar, one cup of butter,
one egg, half cup sweet milk, half teaspoonful pearlash.
Scotch Cake, No. 1.—One pound flour, one do. of butter,
one teaspoonful sugar, and sugar seeds, sprinkled on top be-
fore baking.
Scotch Cake, No. 2.—Three quarter pounds butter rub-
>


24 THE PRACTICAL HOUSEKEEPER,
ed into a pound of flour, one pound sugar, three eggs, sugar
beeds on the top.
Wafers—Soft.—Two table spoonfuls of white sugar, four
table spoonfuls of butter, one coffee cup of flour, rose water,
and essence of lemon ; make it just thick batter, with the
addition of sweet milk. Bake in wafer irons.
Wafers for Jelly.—One pound of flour, quarter of a
pound of butter, two eggs beat, one glass of wine, and a
nutmeg.
Soft Wafers.—One teacup of yeast, one pound of butter,
one quart of milk, two pounds of flour, ten eggs, the half of
which reserve till risen. Bake in wafer irons.
Hard Wafers, No. 2.—Two pounds of flour, four eggs,
half a pound of sugar, roll very thin.
Beach Jumbles.—One pound of flour, one do. of sugar,
one do. of butter, six eggs; lemon, mace and nutmeg—a
very little.
Jumbles, No. 1.—Three pounds flour, two pounds of sugar,
one and a half pound of butter, eight eggs, mace and
lemon.
Butter Drops.—One cup of butter, two do. of flour, two
do. of sugar, half a teaspoonful of pearlash dissolved in
water, nutmeg; roll very thin, cut in square cakes and bake
quick.


and rotrwG woman's friend. 25
Hose Drops.—One pound of flour, three quarters of a
pound of sugar, one half do. butter, four eggs, three table-
spoonsful rosewater; drop on tins.
Crisp Sugar Cake.—One table spoonful of butter, crisped
.with the same quantity of sugar, add a piece of pearlash the
size of a hazle nut, dissolved in a very little water; when
cold add one egg, roll in flour and then roll in round balls
between the palms of your hands, and bake.
Jumbles, No. S.—Four oz. of butter, one pound of flour,
four eggs, one pound of sugar, qr. to roll, and a nutmeg.
Sugar Drops.—Twelve table spoonsful of butter, twenty
do. sugar, one pint sifted flour, half a nutmeg and three eggs,
Cream Tartar Cakes.—Four cups of flour, two do. of su-
gar, two cups of butter, two teaspoonsful cream tartar, one
of soda, nutmeg; knead stiff.
New Years Cake, No. 1.—Two cups sugar, one half do.
butter, one teaspoonful pearlash, half a cup of water; for
stamps.
New Years Cake, No. 2.—Three pounds of flour, one
pound of powdered white sugar, one pound of fresh butter,
one pint of milk, with a small teaspoonful of pearlash dis-
solved in it.
Jumbles, No. 3.—Three eggs, half a pound of flour sifted,


26 THE PRACTICAL HOUSEKEEPER,
half a pound of butter, half a pound loaf sugar, a table
spoonful rosewater.
Apees.—A pound of flour sifted, half a pound butter,
wine and rosewater mixed—a wine glass—half a pound
sugar, nutmeg.
Caraway Cakes.—One pound of flour, three quarters o
a pound of butter, do. of sugar, glass of rose water, four
eggs, half a teacup caraway seed. Drop them from a
spoon on tin sheets. Bake slow.
Hickory Cakes.—One cup of butter, two of sugar, one
of milk, two eggs, one teaspoonful pearlash, flour, dropped
on tins, and covered with nut meats—excellent; or chopped
fine, and stirred in. In such case make the cake richer.
New York Cup Cake.—Four eggs, four cups of flour,
three of sugar, one of butter, one of milk, one glass white
wine, teaspoonful pearlash, nutmeg and cinnamon.
Cup Cake, iVo. 1.—Two cups of butter, two of sugar,
two of flour, five eggs, teaspoonful of pearlash in vinegar.
Cup Cake, No. 2.—Two eggs, one cup of sugar, one of
sour cream, half cup of butter, teaspoonful of pearlash.
Cup Cake, No. 3.—Three cups of sugar, one of butter,
three eggs, one cup of sour cream, one teaspoonful pearlash,


AND TOUNG WOMAN'S FRIEND. 27
four cups of flour, nutmeg. Bake in a loaf, or square tin
one hour.
Cup Cake, No. 4.—Four eggs, two cups of sugar, one half
cup of butter, do. sour milk, half a teaspoonful pearlash.
■
Cup Cake, No. 5.—Three eggs, one cup and a half of
sugar, half cup of butter, do. cream, three cups flour, a
teaspoonful pearlash.
Jackson Jumbles.—Take five cups flour, three do. sugar,
one of butter, two eggs, a teaspoonful pearlash in a cup of
sour cream.
Clay Jumbles.—One and a half pound of flour, three
quarters of a pound butter, three quarters of a pound of
sugar, two eggs, one nutmeg, a little brandy, a teaspoonful
rosewater.
Sugar Cakes.—Take one cup of sugar, one cup of butter,
one cup cream, one teaspoonful of pearlash; roll them soft.
Soft Cake.—Two pounds of flour, eight oz. of butter,
eight oz. of sugar, and four eggs.
Easy Fruit Cake.—One pound and four oz. of flour, one
pound of butter, one pound of sugar, ten eggs, one pound
of citron, half a pound of currants, mace.
Tea Cake, No. 2.—Two pounds of flour, one pound of


AND YOUNG WOMAN'S FRIEND.
29
the weight of four eggs in flour, six eggs, lemon; beat the
whites to a froth, the yolks and sugar together till smooth,
put in the whites and flour alternately, and put it in the oven .
immediately.
Composition Cake.—One pound of flour, one do. of su-
gar, half a pound of butter, seven eggs, half a pint of sweet
cream, a gill of brandy.
Pint Cake.—One pint of sour dough, one teacupful sugar,
one of butter, three eggs, a teaspoonful pearlash.
Lady Cake.—The whites only of sixteen eggs, three quar-
ters of a pound of sified flour, half a pound and two oz. of
fresh butter, one pound of powdered white sugar, three tea-
spoonfuls almond essence, two wine glasses rote water.
Crullers, No. 1.—Half a pint of butter, three quarters of
a pound of sugar, seven eggs, two pounds of flour, a grated
nutmeg, a teaspoonful of powdered cinnamon, one do. rose
water.
Crullers, No. 2.—Two cups of sugar, half a cup of butter,
one cup of sour milk, five eggs, half a teaspoonful saleratus.
the weight of four eggs in flour, six eggs, lemon; beat the
Crullers, No. 3.—Five table spoonfuls melted butter, five
eggs, five table spoonfuls sugar, half a glass of brandy.
Crullers, No. 4.—One cup sugar, two eggs, half a cup of
butter, half a cup of sour milk, half a teaspoonful pearlash.


52 THE PRACTICAL HOUSEKEEPER,
V
of cream, one gill of brandy, a gill of wine, and ona-
pound of batter.
Plain Cakes.—Four pounds of flour, two pounds of cur-
rants, half a pound butter, half do. caraway seeds; wet it up
with milk and half a pint of yeast. Let it rise well before
baking.
Queen Cakes, No. 1.—One pound of flour, one pound of
sugar, one pound of currants, one pound of butter, eight
eggs; beat it an hour, and bake in cups.
Cheese Cake.—Curdle some new milk, previously warmed,
with rennet; drain the curd in a linen bag; then beat it as
fine as butter, and add half of its weight each of sugar and
butter, six eggs, some nntmeg, a little orange flour or rose-
water; work the whole well together and bake in paste in
little pans.
Good Fried Cakes.—Two cups of sugar, a pint of sweet
cream, fivee ggs, one teaspoonful pearlash, a little salt.
Pound Cake.—One pound of sugar, one pound of butter,
ten eggs, three quarters of a teaspoonful pearlash and alum.
Indian Pound Cake.—Eight eggs, one pint powdered
sugar, one pint fine meal and half a pint wheat flour, half a
pound of butter, one nutmeg, one teaspoonful powdered cin-
namon, a glass of mixed wine and brandy.
White Cup Cake.—One coffee cup of sour cream, one do.


AND YOUNG WOMAN'S FRIEND.
33
of butter, two of loaf sugar, five eggs, nutmeg and lemon,
a teaspoonful of pearlash, four cups of flour.
Soft Jumbles.—Seven eggs, five cups of sugar, two d<>.
of butter, one of sour milk, one teaspoonful of pearlash.
Macaroons.—Half a pound of blanched sweet almonds
and a quarter of bitter almonds mixed; the whites of three
eggs, twenty-four tcaspoonsful of powdered loaf sugar, a
wine glass of rosewater, a -small quantity of nutmeg, mace
and cinnamon.
The mixture should bo just stiff enough to take in your
hand, in which have some flour; roll in the palm of your
hand with a knife, into a small round ball. Place them on a
tin two inches apart. Bake them ten minutes in a moderate
oven—hotter at the bottom than the top.
Cocoanut Cakes.—These may be similar to almond cakes,
but the nut must be finely grated. Bake eight minutes.
They are delicious. They require less spice.
Kisses.—One pound of loaf sugar, the whites of four
eggs, twelve drops essence of lemon, a teacupful of currant
jelly. To be baked on a wet sheet of paper, laid on a square
tin. Drop on a teaspoonful of the jelly; then cover the
jelly with the egg and sugar, having been beaten to a stiff
froth. Set them in a cool oven and bake till colored. Then
take them out and place them two bottoms together, and dry
them on a sieve in the hot sun. They should form a ball.
Hard Waffles.--One pound of flour, half do. of sugar, half
do. of butter, four eggs. Bake in hard waffle irons.
3


.31
THE PRACTICAL HOUSEKEEPER,
Loaf Cake, No. 2.—Six pounds of flour, three of sugar,
three of butter, one pint of yeast, three of new milk, sj)ic»
and fruit.
Loaf Cake, No. 3.—Three cups of light dough, two of
sugar, one of butter, two eggs, spices, ateaspoonfulpearlash.
Rise.
Wonders.—Two pounds of flour, three quarters of a pound
of sugar, half a pound of butter, nine eggs, a little mace and
rose water.
Soft Cakes in small pans.—One pound and a half of
butter rubbed into ten pounds of flour, one glass of wine,
do. rose water, two of yeast, nutmeg, cinnamon and currants,
a pound and a half of sugar.
Diet Cake.—One pound of flour, one of sugar, nine eggs;
leave out half the whites—mace and rosewater.
Shrewsbury Cake.—One pound of flour, one do. of butter,
three quarters of a pound of sugar, five eggs, lemon and
mace.
Genuine Wigs.—Two pounds of flour, half a cup of
brewers' yeast, half a pound of sugar, do. of butter, one pint
of milk, six eggs; roll and twist. Bake fifteen minutes
and rub over the tops with egg froth, and sugar; then dry
them over.
Salem Fancy Cake.—Three pints of flour, half a pint of
butter, quarter of a pound of lard, one pint of sugar, two
nutmegs, a teaspoonful of pearlash.


AND young woman's frienb. 35
Royal Crumpets.—Three tea cups of raised dough, four tabk
spoonsful of melted butter, three well-beaten eggs, one tea cup
of rolled sugar. Bake twenty minutes.
Rich Plain, Cake.—Beat a pound of butter to a cream,
add one pound of brown sugar, beat well; add eight eggs, two
at a time; one and a quarter pound of flour, one pound of
currants. Bake two hours.
Vienna Cake.—Take fine sponge cake; cut in slices; put
between each layer different preserves; cover the whole with
icing, which dry away from the fire.
French Loaf Cake.—One pound of flour, one do. sugar,
three quarters of a pound of butter, four eggs, one gill of
milk, one do. of wine, fruit, spice.
Sugar Gingerbread.—Two cups of sugar, one of butter,
one of milk, two eggs, one teaspoonful of pearlash in hot,
water, three spoonsful of ginger, five cups of flour.
Cream Tarts.—One pound of sifted flour, a little salt, quar-
ter of a pound of sugar, do. butter, and one beaten egg. Put
rings around and fill with jelly when baked.
Bridget Bread Cake.—Three cups light dough, three cups
of sugar, one eup of butter, three eggs, one teaspoonful
pearlash.
Banbury Cakes.—A pound of paste crust rolled very thin;
cut in bits of an oval shape, moisten some brown sugar with
brandy, mix some elean washed currants with it, put a tea-


AND TOUNG WOMAN'S FRIEND. 39
ash, three cups of butter, three table spoonsful of ginger,
just stiff enough to roll into cards.
Ginger Cup Cake.—Five eggs, two large teacups of mo-
lasses, two cups of brown sugar, two do. of fresh butter and
one cup of rich milk; five cups of flour sifted, a table spoon-
ful of allspice, cloves and ginger, and half a teaspoonful of
pearlash dissolved in vinegar.
Ginger Nuts.—Three and a half pounds of flow, half a
pound of sugar, one do. of butter, one do. of cinnamon,
quarter of a pound of cloves, one quarter do. of ginger; wet
up with molasses. Make into small cakes. Make the dough
very stiff. Bake hard.
Raised Cake.—Take six heaping table spoonsful of flour,
six eggs, two cups of sugar, one and a half do. of butter,
one pint of homemade yeast, one teaspoonful of pearlash;
beat all up together and let it rise.
Substantial Cake.—Take five pounds of flour, two and a
half do. of sugar, one and a half do. of butter, a teaspoonful
of pearlash, a pint of milk or water; rub the butter in the
flour, put in the sugar and seeds; knead hard and well.
Dover Cake.—Half a pint of milk, half a teaspoonful of *
pearlash dissolved in a little vinegar, one pound of flour, one
pourid of white sugar, half a pound of butter, six eggs, a
glass of brandy, one nutmeg, a teaspoonful of cinnamon.
Jelly Cake.—Stir together a pound of butter and a pound
of sugar; beat 12 eggs and stir in alternately with a pound


40
THE PRACTICAL HOUSEKEEPER,
of flour, a nutmeg, half a wine glass of rose water; bake
them in round tins, the size of a breakfast plate—a ladle full
at a time. Do not turn them over, but lay them out sepa-
rately until cool; then fiil them with jelly, and ice them.
Raised Doughnuts.—Three pounds of sifted flour, a pound
of sugar, three quarters of a pound of butter, four eggs,
half a teacup of brewers' yeast, a pint and a half of milk, a
teaspoonful of cinnamon, a nutmeg, rosewater; set it to rise.
When quite light cut it in the shape of diamonds, and fry in
hot lard.
Ginger Snaps.—Lard and butter, quarter of a pound of
each; quarter of a pound of brown sugar, a pint of molasses,
two table spoonsful of ginger, a quart of flour, two table
spoonsful of pearlash dissolved in a little milk, sufficient
flour added to roll it very thin; cut it in small cakes. Bake
in a slow oven.
Confectioner's Pound Cake.—Stir together one pound and
a quarter of sugar, twelve oz. butter; when of a light color
stir in twelve beaten eggs, one and a half pound sifted flour,
nutmeg.
Rich Twists.—One pound of flour, half a pound of but-
ter, one glass of wine or brandy, small teaspoonful of
pearlash.
Indian Rusk.—Six cups of meal, seven cups of flour, two
table spoonsful pearlash, two cups molasses; knead it, and
bake three quarters of an hour.


AND rOUNO WOMAN'S FRIEND.
41
Tea Busk.—Take pancake batter, stirred over night, one
pint; two thirds of a cup of butter, one cup of sugar, table
spoonful of salaratus, ginger and allspice; cut with the cake
cutter. Eat warm.
Spanish fritters.—Cut bread into lengths of three inches,
and width one inch, soak in cream, nutmeg and sugar,
pounded cinnamon and an egg; fry a nice brown, and serve
with butter, wine and sugar sauce.
Apple Fritters, No. 2.—Four eggs to one quart of sweet
milk, one table spoonful of yeast, salt, and one pound of
chopped apple, and flour to a thick paste. Fry.
New England Pancakes.—Mix one pint of sweet cream,
five table spoonsful of fine flour, seven yolks and four whites
of eggs, and a very little salt; bake them very thin, and be-
tween each layer strew sugar and cinnamon.
Muffins.—Four eggs to one quart of milk, a table spoonful
of butter, half a teaspoonful of salt, a table spoonful of yeast,
and flour to make the spoon stand.
Rush.—Two pounds of sour dough, add two cups of
milk, one teaspoonful of pearlash, one cup of sugar, half a
cup of butter and allspice.
Sweet Biscuit.—Three pounds of flour sifted, one and a
half pound of powdered sugar, half a pint of milk, two ta-
ble spoonsful of brandy, a small tea spoonful of pearlash in


42
THB PRACTICAL HOUSEKEEPER, .
warm water—a few carraway seeds if you like. These, if
eovered close, will keep months.
Hard Butter Biscuits.—'Half a pound of butter, two
pounds of flour, half a pint of milk or cold water, a spoonful
of salt.
Waffles.—Six eggs, a pint of milk, a quarter of a pound of
butter, do. of sugar, half a pound of flour, a teaspoonful of
cinnamon; grease your irons well, bake on both sides, and
then strew butter and sugar between them.
Cream Griddle Cakes.—One quart of cream, four eggs,
a small teaspoonful of salt, another of pearlash. These cakes
are nice baked in muffin rings on a griddle. Turn them over.
Flannel Calces or Crumpets.—Two pounds of flour, four
eggs, teacup of yeast and a pint of milk; let them rise and
then bake.
Soda Biscuit.—Take one quart of flour, two teaspoonsful
of cream tartar, a little salt, three fourths of a spoonful
of soda. If you use water a bit of shortening is necessary.
Rich milk is preferable.
Cream Biscuit.—Two quarts of sifted flour, one pint of
sour cream, a teaspoonful of pearlash, a little salt; mix them
just stiff enough to roll out. Cut with a biscuit cutter, and
bake quick.
Sweet Fritters.—Half a pint of milk, three table spoons-
ful sujjar, two eggs, a little salt, nutmeg and pearlash.


- AND T0UNG WOMAN'S FRIEND. 43
Bannock.—One quart sifted meal, half a cup of molasses,
teaspoonful of salt, half a cup of lard; mix the meal with
hot water, then put in the other ingredients and bake brown.
Griddle Cakes of unbolted wheat.—A quart of flour, a
teaspoonful of salt, half a cup of molasses, sweet milk and
yeast.
Corn Meal Cakes.—A quart of meal, a cup of flour, salt
spoonful of salt, two quarts of warm water, a teaspoonful of
pearlash; mix them over night for breakfast. Serve hot.
Indian Slap Jacks.—A quart of meal, half a pint of boiling
water, half a pint wheat flour, three table spoonsful of strong
yeast, a teaspoonful of salt; when light add half a teaspoonful
of pearlash dissolved in warm water; beat the mixture well.
Bake a nice brown.
Bolls.—One pound of flour, half a teacup of sweet yeast,
a little warm milk and salt. Rise.
Bakers' Rusk.—Five pounds of flour, half a pound of
butter, half a pound of sugar, nine eggs, one pint of milk, a
teacupful of yeast, sponge and rise; mix and rise again;
then mould in small rolls, and bake when light.
York Biscuit.—Three pounds of flour, half a pound of
butter, a teaspoonful of salaratus dissolved in a pint of sour
milk, salt.
Albany Cakes.—Ten eggs, three pints of warm milk, a


4 1
THE PRACTICAL HOUSEKEEPER,
quarter of a pound of butter, two teaspoonsful of salt, do.
pearlash; make a batter, and bake iu buttered tins forty
minutes.
Egg RusJc, No. 1.—Three oz. of butter, six eggs, a pint of
milk, a quarter of a pound of sugar, one gill of yeast, rise
twice.
Cracknels.—A quart of flour, half a nutmeg grated, the
yolks of four eggs, beaten with four spoonsful of rosewater
into a stiff paste, with cold water; then roll in a pound of
butter, and make them into a cracknel shape; put them into
a kettle of boiling water and boil them till they simmer; then
take out and put them in cool water; when hardened lay them
out to dry. Bake them on tin plates. They will keep to
cross the ocean.
Journey Cake, No. 1.—A pint of meal, a teaspoonful of
salt, tablespoonful of buttyr, two do. of cream ; two eggs,
milk for a batter.
Journey Cake, No. 2.—One pint of sour milk, a teacup
of sweet cream, two eggs, salt, teaspoonful of saleratus, meal
—thick batter.
Fine Rolls.—Two pounds of flour, two eggs, half a cup
butter, half a pint of milk, two tablespoonsful brewers' yeast;
rise one hour, and bake quick.
Virginia Journey Cake.—One quart new milk, two eggs,
teaspoonful of pearlash, and Indian meal.


AND TOtTNQ WOMAN'S FRIEND.
Fritters.—Four eggs, one quart of milk, a table spoonful
of yeast; thin batter, and very hot lard to fry.
Plain Waffles.—One pint of milk, three eggs, half a cup
of butter, a table spoonful of yeast, and a little salt.
Plain Muffins.—Two cups of cream, one of sour milk, on*
teaspoonful salaratus Bake on both sides.
Sponge Biscuits.—Beat the yolks of twelve eggs for half
an hour, one and a half pound of beaten, sifted sugar; whisk
it till it rises in bubbles, beat the whites to a strong froth,
and whisk them well with the sugar and yolks; work in
fourteen oz. of flour, the rinds of two lemons grated. Bake
them in muffin rings in a quick oven. Sift some sugar on.
Honeycomb Cake.—Mix two quarts of corn meal at night
with water, a little yeast and salt. Make just thin enough
to stir easy. In the morning stir in four eggs, a little pearl-
ash and a cup of sour milk; pour it into a tin square. Bake
three quarters of an hour.
Yankee Rolls.—A quart of luko warm milk, a teacup of
yeast; salt, sponge and let it rise; when light put in one
egg, a teaspoonful of butter; knead it, let it rise again;
make into rolls, and when light bake.
Very Nice Busk.—One pint of milk, one coffee cup of
yeast, four eggs, flour enough to make it as stiff as you can
stir it with a spoon. Set it to rise till very light; if sour


45
THE PRACTICAL HOUSEKEEPER,
add half a teaspoonful of pearlash, in a gill of warm water,
three quarters of a pound of sugar, five oz. butter, knead it
staff, make it in small rolls, let it rise and bake quick.
Potato Pancakes.—Boil and mash some potatoes, add a
bit of butter, two eggs, pepper and salt: thin them with
milk till they are of the consistency of pancake batter, drop
them on a hot greased griddle. Brown nice and serve hot.
Biscuit for Tea.—Take one quart of milk, four eggs, one
teacup of butter, two table spoonsful yeast, flour.
Cream Muffins.—Take one pint sweet cream, four eggs,
flour sufficient to make them drop from the spoon; bake in
rings on a griddle.
Shrewsbury Biscuit.—Take three pounds of flour, two
pounds of sugar, two pounds of butter, twelve eggs; leave
out the whites of six of the eggs; a little mace and nutmeg,
with a little rose water.
Spanish Buns.—One pound of flour, three quarters of a
pound of sugar, and a half pound of butter, half a wine
glass of rosewater, four eggs, one gill of yeast, half a pint
of milk, nutmeg and cinnamon. Butter your pans and fill
them a third full; when they are done and cold sift sugar
over them and with a sharp knife cut them in squares; let
them rise till very light.
Crackers.—Five pounds of flour, half a pound of lard, ona
'quart of buttermilk, one teaspoonful saleratus, chop them and
work them till smooth as putty.


AND TOUNQ WOMAN'S FRIEND.
47
Waier Crackers.—Five pounds of flour, half a pound of
butter, two eggs, wet up with water; knead hard.
Quick Made Crackers.—Three spoonsful of sweet milk, one
of butter and an egg; knead stiff and bake.
Ginger Crackers.—Take three pounds of flour, one do. of
butter, one do. of sugar, one pint of molasses, two teaspoons-
ful saleratus; ginger.
Milk Biscuits.—Two pounds of flour, half a pound of but-
ter, two eggs, two cups of milk, two wine glasses homemade
yeast, very light and bake.
Curd Cakes.—Beat four eggs light, and stir them into a
quart of boiling milk; sweeten it very sweet, and let it cool;
then stir in one large coffee cupful of flour; one teaspoon-
ful of essence of lemon and two more well beaten eggs;
beat it well, make some sweet butter hot in a spider; drop in
the mixture in small cakes some lutle distance apart; fry
them a fine brown, then take out on a sieve to drain.
Lemon Drop Cakes.—Grate the rinds from three large
lemons; put to it three tablespoonfuls of white sugar,
and one of flour; work it together with the white of one egg.
Drop in small cakes on buttered paper about an inch apart.
Bake in a moderate oven.
Egg Husk, No. 2.—Melt four ounces of butter in a pint of
.warm milk, beat seven eggs until you can take them up by
*poonsful; add three ounces of sugar, a gill of yeast, ai


43
THE PRACTICAL HOUSEKEEPER,
much flour as may be requisite to make a batter; cover it
warm, let it rise. When light add to it as much more flou r
as may be necessary to make a dough just stiff enough to
mould in well floured hands. Make it up in small cakes;
lay them close together in a buttered basin; bake in a
quick oven. When nearly done wet the tops over with milk
made sweet with sugar, and return them to the oven to
finish baking.
Savoy Biscuit.—Beat the whites of six eggs to a froth,
and the yolks with two tea cups of white sugar; then add
half a pound of flour, and a teaspoonful of essence of lemon;
butter small tins, nearly fill them, bake quick.
Domestic Cakes.—One pound of flour, half a pound of
sugar, half a pound of butter; roll it half an inch thick, cut
in square cakes.
Cheap Loaf Cake.—Two cups of sugar, two of butter,
three eggs, two nutmegs and two teaspoonsful of the essence
of lemon. Rub the butter and sugar to a cream, and beat
in the eggs. Take out half, add three cups of milk quite
warm, a little yeast and stir in sifted flour enough to make
it quite stiff. Allow this to stand till perfectly light, then
add the reserved portion, mix well and bake. If you wish it
very rich you may add two pounds of raisin*.
Cream Tartar Cakes, No. t.—One quart of flour, two
teaspoonsful cream tartar rubbed in the flour, two cups sugar
powdered and cup of butter, one cup of sweet milk, one teas-
poonful soda, dissolved in a little hot water.


AND YOUNG woman's friend.
4!<
Velvet Cakes.—To one quart of flour, put a pint of warm
milk, and a gill of yeast; stir it well; set it in a warm place
to rise for two hours; then work in half a teacup of butter, flour
your hands well and make it in small cakes. Butter your
pans and lay them in; dip your hand in milk and pass over
the top and bake in a quick oven.
Indian Muffins.—Pour boiling water on a quart of corn
meal until it makes a thick batter; when cold, add one table-
spoonful of yeast, two eggs well beaten, a teaspoonful of salt
and keep it in a warm place two hours. Butter your tins and
and fill two thirds full. Bake in a quick ovon; cut them in
square cakes, or bake them as wheat muffins.
Rout Drop Cakes.—Two pounds of flour, one pound of
butter, one pound of currants, one pound of sugar. Mix
the whole into a stiff paste; with two eggs, a little ros«
water, a little lemon and a gill of brandy. Drop them on a
tin plate sprinkled with flour and powdered sugar.(
Soft Fried Cakes.—One quart of milk, half a pound of
butter, six eggs, two pounds of sugar, one teaspoonful pear-
lash, one pound of raisins. Make a stiff batter with sifted flour,
beat it all well and fry in boiling lard; drop in a teaspoonful
in a place. Shako the kettle so as to cook them evenly.
Canellons.—Make a paste, quarter of a pound of flour,
half a teacup of sugar, half a teacup of melted butter and a
tablespoonful of grated lemon peel; roll it out, make little canes
of carl paper, three inches in length and one in diameter;
butter the outside well and wrap each in some of the paste,


*0
PRACTICAL HOr/SKKKEPER,
close it neatly on one side, and bake for a few minutes in a
quick oven. When they are cold take out the card and fill
them with jelly, or marmalade, or a paste of which kisses
are made.
Heart Cakes.—Beat half a pound of butter to a cream, take
six eggs, beat the whites to a froth, and the yolks with half
a pound of white sugar, and half a pound of flour; beat them
well together, then add a wine glass of brandy, half a pound
of currants, and a quarter of a pound of citron, cut in pieces,
mix it well and bake it in heart-shaped tins, in a quick oven;
fifteen minutes will bake them.
Cocoa Nut Cakes.—Grate the meat of two nuts, the same
weight of loaf sugar sifted, and the rind and juice of two
lemons; mix the ingredients well; make into small round
cakes the size of a nutmeg, with a small piece of citron in
each. Bake them on buttered tins twenty minutes in a
hot oven. •
Sour Milk Fritters.—One quart of sour milk, an even table-
spoonful of paarlash, a little salt; have your batter so stiff
that you can but just drop it from the spoon. Have your
lard very hot, they will not require any eggs or shortening;
drop in a very lttle at a time.
Filbert Kisses.—One pound of pulverized sugar, to the
whites of eight egjjs; beat them over a slow fire until light,
then add four ounces of bleached filberts, cut fine; lay them
in small cakes on a greased paper, and bake th,em in a slow
oven.
Buckwheat Cakes.—Mix your flour with cold water, a cup


AHD T0UN8 WOMAN'S FRIEND. 51
of yeast and a little salt; set it in a warm place over night.
If it should be sour in the morning put in a little salaratus,
and fry them a nice brown the size of £ small tea plate, and
leave enough to rise the next mess.
Indian Meal Waffles.—Boil two cups of hominy very soft,
add an equal quantity of sifted Indian meal, a table spoon-
ful of salt, half a teacup of butter, and three eggs, with milk
sufficient to make a thin batter. When eggs cannot be pro-
cured, you can supply their place by yeast. Bake in waffle
irons.
Plain Golden Cake.—Two cups of sugar, one of but-
ter, yolks of eight eggs, one cup of sweet milk, one teaspoon -
ful of soda, one and a half do. of cream tartar.
Plain Silver Cake—May be made the same as golden
cake, only substitute the whites in the place of the yolks.
Milk Toast.—~Scald a quart of milk and put in a good
sized piece of butter and a little salt. Toast your bread a
nice brown on both sides, and dip each slice when all is toast-
ed, into the milk. Lay it nice and even in your dish, and
pour what remains over the whole.
Batter Toast.—Toast your bread very even and just dip
the outer edges of each slice, in hot weak salt water; then
spread and pile up in one pile, and send it to the table hot as
possible.
Molasses Cake.—-One egg, one teacup of molasses, a small
piece of butter, a teaspoonful of salaratus, one cup of sour


52
THE PRACTICAL HOUSEKEEPER,
milk and one cup of water. Eat warm with butter. A little
salt.
Economy Cake.—Take half a cup of butter, two of su-
gar, three of sifted flour, and one of thick sour cream; beat
it well; then add one teaspoonful of soda, dissolved in a
very little water. Bake one hour and a half.
Sweet Cucumber Pickles.—Prepare them the same as
peaches; you may peel them if you choose; they are nice
without. Let them stand in a weak brine two days and
then wipe them dry. Prepare one pint of sharp vinegar and
three pounds of brown sugar; pour it over them, cover them
tight, and set them away. They have a black appearance,
but are delicious.
Apple Cake.—Take of sifted flour and grated apple equal
quantities. For two loaves a full cup of homemade yeast,
or two table spoonsful of brewers' yeast, one teacup of loaf
sugar. Bake an hour or over.
Know Nothings.—Three eggs worked in flour to a stiff
paste; fry in hot lard. Avery little salt improves them.
Lay jelly between every two and lay them separately.
Rice Pancakes.—To half a pound of rice put two thirds
of a pint of water ; boil it to a jelly; when cold add to it
eight eggs, a pint cjf cream, a little salt and nutmeg and a
quarter of a pound of melted butter; if is not thick enough
add a little sifted flour Bake on a griddle.
Delicate Cake, No. 2.—The whites of three eggs, one cup


AND YOUNG WOMAN'S FRIEND.
of butter, two cups of sugar, three cups of flour, half a cnp
of sweet cream. .
Corn Starch Oake.—Eight eggs, one antl a half pound of
butter, one do. of sugar, a pound of starch, three spoonsful
of sweet cream, half a teaspoonful of soda, the rind and
juice of a fresh lemon.
Buckwheat Pound Oake.—Raise buckwheat pancake bat-
ter very light; then add one table spoonful of allspice, one
pint of molasses, one teacupful of butter; stir it very thick
with flour, and bake it in a dripping pan half an hour. It
should be made the right consistency when first mixed.
Potato Fritters.—Boil two large potatoes, mash them fine,
beat four eggs and add one large spoonful of cream, one of
sweet wine, one of lemon juice, and a small nutmeg. Beat
this thoroughly. Fry in hot lard, one spoonful at a time.
Serve with a sauce made of one wine glass of Maderia wine,
the juice of one lemon, one tablespoonful of almond water,
and one teacup of loaf sugar boiled together. For common
fritters just wine and brown sugar, or vinegar and maple
molasses is sufficient.
Rich Oake.—Equal' weights of flour, butter, sultana
raisins, eggs, currants, and brown sugar, seasoned with
orange peel and nutmeg. Put in square tins and bake quick.


AND YOUNG WOMAN'S IRIEND.
touch you. Ladies sometimes powder the head, and the feet
too, when engaged in baking. It is a wrong time, and an
exceedingly foolish, absurd taste.
To one quart of flour add three quarters of a pound of
butter. It is difficult to make puff paste in summer, unless
you have a cold cellar, or a marble table. The butter should
be very hard. You should be careful and not get your
dough too wet, so as to avoid using more flour than requisite to
roll it, or it will be tough. Do not put your hands in it, if
you can avoid it; use the knife, press lightly on the rolling
pin except at the last.
The handsomest way of ornamenting an under crust pie
or pudding is to cut the rim in large square notches, and
then fold over triangularly oae corner of every notch.
When you make common crust, sift the flour into a pan;
cut the butter into two equal parts, put one half the butter
into the flour, and cut it up as small as possible. Mix it well
with the flour, wetting it gradually with very cold water;
spread some flour on your pasteboard, take out your dough,
flour your rolling pin, and roll the paste out an inch thick.
Then stick it over with the remaining half of your butter,
cut in very small pieces, sprinkle over flour and fold up the
sheet; flour it slightly and roll it out again. Then fold it up
and roll it a very little, cut into the size to roll out for each
pie. If you make your crust of lard use a little salt; half
lard and half butter is best, all lard is very nice and will
always answer when butter is dear. Suet is very nice; it is
just like butter in summer, and is very nice for mince pies in
winter. Pie crust, when the mixture allows it, should be
baked quick, it will be more flaky; bake it always a very
light brown. Puff paste is far prettier white, and when
made right it is like snow. Always cut slits in your pia


AND YOUNG WOMAN'S FRIEND.
57
Apple Pie.—Peel and stew your apples and mash them
fine; add sugar to your taste; a bit of butter and nutmeg, or
powdered cinnamon. Bake in a quick oven.
Old Maid's Apple Pie.—Pare your apples, slice them
very fine and thin, and lay them on the crust highest in the.
centre; lay the sugar between the layers of apples; a little
sifted allspice. Make the apertures with a knife. Bake
slowly.
Rich Apple Pie.—Eight eggs, one pint of sifted apple,
one lemon chopped fine, half a pound of loaf sugar. Fill
an under crust nicely edged, and bake steadily.
Custard Pie.—Take six eggs, beat them well, add a tea-
cupful of powdered sugar, a very little salt, and one quart
of rich milk or sweet cream. A very nice crust and a deep
plate. A little nutmeg grated over the top. Bake mo-
derately.
Rhubarb Pie.—Take the stalks when tender, peel and
slice them thin; line your plate with a rich crust, put a layer
of sugar; to each layer of rhubarb grate nutmeg over, put
in a very little water; cover it and bake slow. Make in-
cissions in the crust. A little butter improves it.
Peach Pie.—Take a dozen of rich juicy peaches, lay them
in a crust in a deep plate; strew them thickly with loaf
sugar, a tablespoonful of water; sprinkle flour over the top,
and bake one tour. Cover them with a nice crust. They
require no spice. You can stew dried peaches and make
them the same.
-


60
THE PRACTICAL HOUSEKEEPER,
water sprinkled over; be careful and not have your tin too
full. Fasten your edges well that they may keep in.
Cream Peach Pie.—Line a shallow plate with a rich
crust and bake it; then slice your peaches fine, lay them on
the crust and strew powdered sugar over them with a cup
of sweet cream.
Cherry Pie.—Cherries may be freed from their pits or not,
as you fancy; if they are not very ripe steam them a little;
they should always have deep plates to bake them in, and
plenty of juice; no spice, sufficient sugar, a little flour and
a little butter.
Whortleberry Pie.—A superb crust, the berries nice and
ripe; a teacup of sugar tof i a pie; a very little salt to take off
the flat or insipid taste, a little nutmeg, flour sprinkled
on the top; a little water and a very little butter.
Plum Pie.—This may be made when plums are half
ripe or pretty ripe; they require no spice, but plenty of su-
gar and a trifle of water.
Vinegar Pie.—One cup of brown sugar, half a cup of
water, two tablespoonsful of vinegar, one teaspoonful of es-
sence of lemon, a tablespoonful of flour. Bake between two
crusts, moderately half an hour.
Boiled Cider Pie.—One teacupful of brown sugar, half a
teacupful of boiled eider, half a teacupful of flour, half a


AND YOUNG WOMAN'S FRIEND.
61
teacupful of water, a tablespoonful of allspice. Bake be-
tween two crusts.
Pear Pie.—Put small pears in a dish, cover them with
molasses, half deep, put over a good common crust, and bake
it slowly.
Starch Pie.—Wet a large tablespoonful of common
wheat starch with a little milk, pour over a quart of boiling
milk, stir in a teacupful of powdered sugar, beat six eggc
and stir in nutmeg, a little salt, and bake the same as custar.
pie.
Squab Pie.—Slice apples thin; lay alternately apples-
shred onions and bits of nice mutton, and sprinkle among
them sugar and grated nutmeg. Bake between two crusts.
Eat warm.
Raspberry Tart.—Roll out thin some puff paste; lay it in
a square tin, put in raspberries, strew over them fine sugar,
cover them with the crust, and put it in to bake. When
done take off the lid, have ready three yolks of eggs well
beaten, half a pint of warm cream, a little sugar; pour these
over and return to the oven a few minutes uncovered.
Orange Tarts.—Boil the peel of two oranges tender, and
shred them fine, pare and core twenty apples, stew them in
as little water as possible; when half done add the juice and
peels of the oranges, half a pound of sugar, boil till thick;
when cold line a dish with rich puff paste, and put in thy
preparation. To be eaten cold.


6*
THE PRACTICAL HOUSEEEPEKR.
Mich Apple Tart.—Grate six large sour apples," mix with
them one pint of new milk, a nutmeg grated, four eggs well
beaten, half a pound of loaf sugar, a rich paste crust to line
a deep plate. To be eaten when cold. You can stew the
apples and add the same ingredients also.
Nutmeg Pie.—One pound of loaf sugar, one pound of
butter, ten eggs—leave out the whites of five,—two nutmegs;
beat the hutter and sugar together, pour in the eggs, and
put it in the paste. Slice three apples fine, half cook them
and lay oa the top if you like, or citron preserves. This
pie is very rich and extra.
Amber Pie.—Put a pound of butter into a sauce pan,
three quarters of loaf sugar finely powdered, melt it and
mix; then add the yolks of fifteen eggs, as much fresh can-
died orange as will color and flavor, beat it first to a paste,
and then mix it all thoroughly. Lay a nice paste crust over
and under. To be eaten just warm or cold.
Rice Pie.—Boil your rice done ; a teacupful before soaked
will make two nice pies in soup plates; add half a pound of
loaf sugar, four eggs, three pints of milk ; bake in a nice
crust; a little nutmeg and salt improves it.
Ginger Pie.—A tablespoonful of ginger, two cups of
brown sugar, one cup of vinegar, a little flour. Bake be-
tween two crusts.
Apple Tarts.—Stew and strain tart apples; add cinnamon,
rosewater, wine and sugar to your ta3te. Lay in a nic«
paste.


AND TOTJNG WOMAN'S FRIEND.
63
Fine paste for Tarts.—One pound of loaf sugar, one of
butter; mix thoroughly, then beat well with the rolling pin
for half an hour, folding it up and beating it out again; then
roll out little tarts and when cold lay on the centre of each
a lump of jelly or preserves.
Apple Custards.—Pare and quarter half a dozen of tart
mellow apples, stew them in half a teacupful of water; turn
them in a pudding dish when they begin to grow soft, and
sprinkle them over with sugar; beat eight eggs with sugar,
mix with three pints of milk, grate in half a nutmeg, and
turn the whole over the apples. Bake thirty minutes.
Salad of Oranges.—Select four good oranges, cut them
into thin slices; lay them around your dish, rest one slice on
the other, shake one oz. of sifted sugar over, pour over half
a wine glass of brandy, and it is ready to serve. Put two
pieces on the plate of each guest and a teaspoonful of the
syrup.
Salad of Strawberries.—Take a quart of large nice straw-
berries, put them into a. bowl with half a teaspoonful of pow-
dered cinnamon, two glasses of maraschino and an ounce of
sifted sugar; top them lightly over and lay them in pyra-
midal form on your dish, pouring the syrup over.
Prince Floating Island for Dessert.—Set a quart of milk
to boil; then stir into it, the beaten yolks of six eggs, flavor
with lemon or rose, and sweeten to your taste; whip the
whites of the egcrs to a strong froth. When the custard
thickens pour it into a deep dish and heap the frothed eggs
upon it. Serve cold.


G4
THE PRACTICAL HOUSEKEEPER,
ORNAMENTAL PASTE.
When you are making puff paste, if you have a surplus
over your pie ingredients, roll it out and cut it in leaves or
rounds or rings, or any design you choose, with the jagging
iron; and bake and lay them away on a plate. They are
then ready for ornamenting Tarts or Custards, or Pumpkin
Pies—as these pies cannot be ornamented until baked and
perfectly cold. You may ornament fritters by laying a lump
of jelly on each to serve.
Ladies can display much taste in setting their tables even
every day; and when they wish to excel they will not find it
difficult. Habit, like system, is triumphant in its sway.
Almond Pudding may be made the same as Cocoanut Pud-
ding; and every lady can, by experimenting, soon learn to
grace her table with a surprising variety of dishes, both
agreeable and pleasant.
Custard Pie will make its own crust by adding four spoons-
ful of flour to the custard, when beating it, or you can make
an Indian meal crust, to a pumpkin pie, by sifting meal on the
bottom of the square tin, you wish it baked in. Or you may-
make bread fritters, by soaking dry bread, making it perfectly
smooth, in the place of flour. You see these things may be done
for economy and convenience. Dry bits of cheese may be
put in a pan with a little milk, grated or cut fine, and when
soft pour it, or spread it on toasted bread. Children are very
fond of such fixings; and bread fried brown on both sides in
a little butter, is very nice; or cheese, grated, mixed with
yolks of eggs; grated bread, a little butter, mustard, salt
and pepper, poured on to slices of bread, and put in the oven
and browned over. These are simple in themselves, yet very
palatable and healthy, in warm weather. Tin forms are
nicer than bags for boiling puddings, and save work and
paste.


PUDDINGS.
Citron Pudding.—Three eggs, two spoonsful of flour, half
a pint of warm milk and half a teacupful of dried citron;
cut small. Bake in buttered cups in a quick oven. Turn
them out on a platter.
Poor Man's Pudding.—One quart of milk; boil and stir
in four table spoonsful of flour; continue the boiling, stir-
ring it half an hour; then mould and eat it when cold, with
sweetened cream and nutmeg. Wet up the flour before put-
tins: it into the boiling milk.
Farina Pudding.—One quart of milk, boil it; when warm
put in four beaten'eggs, half a pound of sugar; then pour it
in a deep dish and bake as custard. Spice or flavor it to
laste.
Ice Pudding.—Boil one quart of milk or water, put quarter
of a pound of farina. Boil three quarters of an hour. When
done pour it in a mould and eat with sweetened wine and
nutmeg. The remainder may be sliced and fried brown for
breakfast, the same as cold mush, with maple molasses and
butter.
Musk Pudding.—Take cold mush and break it up fine in
a quart of sweet milk; break in two eggs well beaten, a tea-
cupful of molasses, a teaspoonful of ginger, a little salt,
Bake one hour.
5


AND YOVSa WOMAN'S FRIEND.
69
Puddings in Haste.—Shred suet and put it with grated
bread, a few currants, the yolks of four eggs, and the whites
of two, some grated lemon and a little ginger. Make into
little balls the size of an egg, roll in a little flour, throw them
in boiling water, and boil twenty minutes. When done they
will rise to the top. Eat with sweet sauce.
Bread-and-Butter Fruit Pudding.—Slice one pound of
light bread thin, spread the slices with butter, and between
each layer of bread strew any kind of fruit, apple sauce or
stewed peaches, citron cut in slips or seeded raisins; beat
together eight eggs and four tablespoonsful of powdered su-
gar; mix with three pints of milk, half of a grated nutmeg;
turn it on the bread and when one half is absorbed bake
three quarters of an hour.
Flour Padding.—Into one quart of milk stir one and a
half pint of sifted flour, add eight beaten eggs, two oz.
of molted butter, half a nutmeg, a little salt, half a pound of
raisins. Bake or boil. Serve with rich sauce.
A Quick-made Pudding.—Flour and suet half a pound
each, four eggs, a cup of new milk, a little mace, a cup of
raisins, and one of currants. Boil three quarters of an
hour.
Boiled Bread Pudding.—One pound of bread soaked in
cold water, when soft drain off the water, mash the bread,
and mix with it a half teacupful of flour, three eggs, salt, an
ounce of butter, and sufficient milk to render it a thick bat-
rer; mix well and turn it into a floured pudding bag. Boil


AND TOUNG WOMAN'S FRIEND.
English Plum Pudding.—Take one pound of flour, one
pound of suet, one pound of sugar, one pound of currants,
one pound of raisins, one pound of citron, nine eggs, one
glass of brandy, one do. of wine, cinnamon, nutmeg, mace
and milk sufficient to make a stiff paste. To be boiled six
hours steady. Serve with wine sauce.
Welsh Pudding.—Half a pound of butter, yolks of eight
eggs and whites of four, six oz. of loaf sugar, lemon peel
grated, a paste crust, pour the mixture in and bake nice.
Puff Pudding, No. 2.—One quart of milk, one pint of
flour, boil them to a pap; beat six eggs and six spoonsful of
sugar, an oz. of butter; add them to the milk and flour, nut-
meg. Bake in a buttered dish. Serve with butter and
sugar.
Sweet Potato Pudding, No. 1.—Two and thi^e quarter
pounds of sweet potatoes, mashed smooth; one and three
quarters of a pound of sugar, half a pound of butter, eight
eggs, two and a half tumblers of milk, a little cinnamon.
Sweet Potato Pudding, No. 2.—One quarter of a pound
of boiled sweet potatoes (or you may take nice common pota -
toes, only add twice the quantity of sugar); three eggs, a
quarter of a pound of white sugar, a quarter of a pound of
fresh butter, a glass of brandy and wine mixed, a glass of
rosewatar, a teaspoonful of nutmeg, mace and cinnamon.
Make a nice paste crust and line your dish. Pour in and
bake slow.


72 THE PRACTICAL HOUSEKEEPER,
Gooseberry Pudding.—One pint of stewed gooseberries,
with all their juice; quarter of a pound of sugar, two ot.
of butter; two oz. of grated bread, three eggs. Make a
crust. Pour in and bake half an hour.
Queen Orange Pudding.—One large orange of a deep
color, rind grated and juice squeezed in a saucer, one lime
served the same; a quarter of a pound of white sugar, stir
it with the butter, a quarter of a pound of butter, beat three
eggs as light as possible, and stir into the butter and sugar
one wine glass of wine and brandy mixed, one teaspoonful of
rosewater; rub paste crust to line your dish; it is best cold.
Grate loaf sugar over the top when eaten.
Almond Pudding.—Four oz. of sweet almonds, one oz. of
bitter almonds blanched and pounded to a paste in a marbl(>
mortar; four oz. of white sugar and four oz.of butter stirred
together, the whites only of six eggs, a teaspoonful of wine,
one do. of brandy, a wine glass of rosewater. Bake in a
puff paste moderately half an hour.
Boston Pudding.—Take nice sour cream and make a dough
as for cream biscuit, roll it out thin, spread it over with any
, fruit you have; roll it up nice, so when you eat it the fruit will
appear in rings ; roll it in a wet cloth and put it in a steamer
over a kettle full of boiling water, let it steam three
hours; take it up when ready for eating; maple molasses
and butter, or a nice boiled sauce for trimmings. Either will
answer if you are hungry.
Bird's Nest Pudding.—Take eight pleasant sour apples,


74 TITK PRACTICAL HOUSEEEPEKR.
ed, six tablespoonsful of sugar, one fourth of a pound of
butter, and set it away to cool, grate two biscuits, also
the peel of a lemon; squeeze in the juice; beat six eggs
light and add; make a crust, (five oz. of flour, four oz. of
butter is a nice crust for a plate.) pour in the mixture. Bake
very nice. Eat cold.
Cocoa Nut Pudding, No. 1.—Three quarters of a pound
of grated nut, half a pound of powdered sugar, a glass of
wine and rose water mixed; beat the whites only of twelve
eggs; after stirring four oz. of butter with the sugar, to a
cream, add the beaten egg and cocoanut alternately; stir it
very hard, lay your puff paste around the flat edge of your
plate; pour in the mixture. Bake it to eat cold. Grate
loaf sugar on top.
Cocoa Nut Pudding, No. 2.—One small cocoa nut grated
four rolled crackers, seven eggs, half a pound of sugar, half
a pound of butter, half a glass of rosewater, a little mace,
one glass of wine and brandy mixed, a tumbler of milk.
Rich Apple Pudding.—One lb of apples stewed and strained,
one fourth of a pound of butter, three quarters of a pound
of sugar, seven eggs, one glass of wine, one of brandy, one
nutmeg and the juice of one lemon.
Carrot Pudding.—One pound of grated carrot, one pound
of grated bread, one pint of milk, eight eggs, one quarter of
a pound of butter, half a pound of sugar, one glass of wine.
Corn Starch Pudding.—Six table spoonsful* of com


AKD Y0U1JG WOMAN'S FRIEND.
•» \
starch, add new milk just to dissolve it, beat three 6v
add one quart of nearly boiling milk, pour in the sterch>
eggs, stir briskly and boil for nearly three minutes and it
ready for the table. For sauce use cream and sugar beaten
together. You can pour it in a mould, and have it cold.
Flavor with lemon, or vanilla if you like.
Macaroni Dessert.—Boil the macaroni in a very little
water and then pour in a pint of milk, a large lump of butter,
>ind cook slowly; when tender mix in a little cream, sugar
and nutmeg, or powdered cinnamon, and dish it for the table.
Some think grated cheese added an improvement. You
should consult taste in such matters.
Strawberry Short Cake.—Take one pint of rich sour
cream, half a teaspoonful of pearlash and flour enough to
make it of the consistency of soft biscuit, salt, roll it out and
bake it on a large pie plate when cold enough to split and
not make it heavy; split it evenly and put a quart of nice
strawberries in the centre, covering them with half a pint of
rich sweet cream and powdered sugar; return the upper
orust, and when you serve it cut it the same as pie. Very
rich for the stomach.
Pancakes for Dessert.—Make any egg batter used for
pancakes, and bake each the size of a large tea plate, spread
them with jelly as fast as baked, and roll them up separately.
When done lay them on a napkin, and cover another over
them. This is a convenient luxury for tea, if you wish
something quickly.


IHK PRACTICAL HOUSEiiKBPER,
f ^ Apple Pudding.—Take one quart of stewed apples,
garter of a pound of butter, four eggs, some grated bread,
* nutmeg, a little rosewater. Sweeten it to your taste, and
bake it in puff paste.
Cracker Pudding.—Take three pints of milk, roll four-
teen crackers fine, four eggs, a little butter, half a wine glass
of brandy. Spice and sugar to your fancy.
Hue's Pudding.—Take six eggs, six apples chopped fine,
six oz. of dried currants, salt; six oz. of sugar, nutmeg.
Boil it three hours.
-f
Boiled Fruit Pudding.—Take forty rolled crackeis, one
quart of good rich milk, eight eggs, two pounds of fruit.
Boil four hours.
Prune Pudding.—Two eggs to a pint of milk; make it
thick with flour; wash the prunes and stir them in; pour it
in a tight bag. Boil two hours. Serve with butter and sugar
sauce.
Rich Lemon Pudding.—Beat half a pound of fresh but-
ter to a cream, with half a pound of powdered sugar; then
add to it eight eggs, well beaten, with the juice and grated
peel of a fresh lemon ; beat it thoroughly; line a dish with
puff paste; fill it with the mixture and bake moderately.
True Orange Butter Puff.—One pound of butter, one
pound of sugar, beat nine eggs, half a teacup of pounded
orange peel, two spoonsful of juice, a little rosewater, beat it
all together. Bake it in a rich puff paste.


SAUCES AND CREAMS FOR PUDDINGS.
Boiled Sauce.—Take equal quantities of sugar and mo-
lasses, boil them together, and stir in a little flour. For
boiled pudd*ings.
Orange Sauce.—Take the juice of an orange, a cup of
sugar and the same of good cream, or yolks of two eggs,
two cups of sugar, and one of cream. For boiled rice.
Cream Sauce.—Good dour cream, made very sweet with*
sugar; makes an excellent sauce. For minute pudding.
Apple Sauce.—Beat two eggs well, then add a cup of
stewed apple and a cup of sugar. Beat it well. For baked
pudding.
Maple Molasses.—Maple molasses and clear butter is.very
nice for Indian pudding.
Sauce—common.—Gravy, common for baked puddings, is
to take equal quantities of powdered sugar or brown, and
sweet butter; stir them together until smooth; grate nutmeg
over the top; this is delicious. For baked Indian pudding


FANCY DISHES OR DESSERTS.
Ice Cream.—Add thirteen yolks of eggs to one quart of
cream, put them on a gentle fire and stir it gradually, mixing
in any flavor you prefer; after stirring it a while add one
pint of loaf sugar powdered. Strain it and put it in your
freezers. Mix salt and ice well together in a vessel and place
your freezing pot in the middle. Take off the cover and
stir up the mixture occasionally until sufficiently frozen, and
serve.
* Superb Cream.—One quart of rich cream boiled and set
away till cold, half a pound of good powdered loaf su-
gar, the juice of two lemons, or a quart of strawberries,
essence of almond.
Common Cream.—A pint and a half of cream, a quart
and half pint of morning's milk, one pound of white sugar,
two eggs, one table spoonful of flour, two lemons, or any
flavor you like, vanilla, almonds, or lemons. This should be
boiled, and the eggs and other ingredients add while warm.
Lemon Honeycomb.—Sweeten the juice of lemon to your
taste, and put in a glass dish, mix the white of an egg that
is well beaten with a pint of rich cream and a little sugar,
whisk it, and as the froth rises put it on the lemon juice.
Make it the day before using it.
Mock Cream.—Beat three eggs well, add to them three
0


THE PRACTICAL HOUSEKEEPER,
heaping teaapoonsful of fine flour, beat them well together;
then stir them into a pint of boiling milk; add to it a salt-
spoon of salt, and loaf sugar to taste; flavor with essence
of lemon; stir while boiling; when it is perfectly smooth
it is done.
Floating Island.—Beat the whites of three eggs to a stiff
froth, throw in some fine flavored sugar, to which add six
spoonsful of currant jelly; beat until stiff; sweeten one
pint of cream, beat one egg well, stir into the cream with a
little rosewater.
Raspberry Greark.—Twelve whites of eggs, twelve spoons-
ful of raspberry wash, put into an earthern dish; beat to
a cream and fill your glasses.
Snow Cream.—To one quart of cream, add the whites of
three eggs well beaten, a little sweet wine, and sugar to your
taste. Whip it to a froth and serve in a dish.
Arrow Boot Custard.—Four eggs well beaten, one tea-
cupful of loaf sugar, a table spoonful of arrow root, on^
pint of milk.
Curds and Cream.—Four quarts of new milk, one quart
of butter milk; the new milk must be warmed, then strain
the butter milk into it, stir it even, then cover with a cloth
until it is of^a firmness to cut three or four times across with
a saucer; as it settles put it into a shape, and fill up until it
is solid enough to taka the form; serve with sweetened cream
flavored.


80 THE PRACTICAL HOUSEKEEPER,
WJdpt Lemon and Orange Cream.—One quart thick cream,
set on a moderate fire, stir it steadily till it simmers, sweeten
with fine white sugar, keep stiring till cool, add juice of one
lemon and orange, the peel grated in, after which, beat to a
high froth. .
For Wkipt Cream.—Take a spoonful of wine, very sweet
with loaf sugar, add two drops of essence of lemon, and put
a pint of thick cream on it, beat it to a froth, put your pre-
serve in a dish, and add your whip to the top.
Quaking Pudding.—Grate a small loaf of bread, add to it
six well beaten eggs, and one half a spoonful of rice flour,
stir it into a quart of milk, add essence of lemon and some
nutmeg, and boil two hours, or bake in a buttered basin>
wine or brandy sauce.
Cake Trifle.—Bake a nice cake, when cold, cut it about an
inch from the edge and two inches from the bottom, take out
the inside, and put in its place a custard made of the yolks
of four eggs to a pint of milk and sweetened, lay on it some
jelly or jam, and the whites beat to a froth on the top.
Cakes a La Polonaise.—Take some rich paste, roll it out
quarter of an inch thick, cut it in square pieces; moisten the
surface of each with milk, gather up the four corners of each,
and press them together, have ready some round moulds, dip
them in warm water, and put them inside the cakes, then put
them in a quick oven, when they are nearly done take them
out, wash them over with the beaten white of an egg, sprinkle
powdered sugar over, and return them to the oven, when


Aim rotjjro womaVs vrisnd.
81
done and quite cold fill them with jelly or marmalade.
Fresh strawberries are very nice with a teaspoonful of pow-
dered sugar on the top.
Jaune Mange.—Break up and boil an oz. of isinglass in
rather more than half a pint of water or milk till it is melted,
strain it, then add the juice of two large oranges, a gill of white
wine, and the yolks of four eggs beaten and strained, sweeten
to taste, and stir it over a gentle Are till it just boils up, dip a
mould in cold water, and fill it with the preparation; do not
put in the settlings.
Ivory Dust Jelly.—Boil one pound ivory dust in five pints
of water, and let it boil down to one quart, strain it, and add
one quart more water, boil it till reduced to a stiff jelly, then
add lemon or orange juice, and the rind of either, sweeten
to taste, then strain it into a mould.
Vanilla Whipped Cream.—.Put a pinch of gum dragon
into a pint of cream, add a little orange flower, water and a
little milk, in which a vanilla bean has been boiled; add loaf
sugar to taste, whisk it to a strong froth, and lay it carefully
on a dish in a pyramidal form.
Lemon and Orange Sugar.—Grate the rind of oranges
and lemons to an equal quantity of loaf sugar powdered, and
keep it dry to flavor cakes and pies.
Orange Sherbet.—Reserve the juice and pour boiling water
on the peel of oranges; cover it closely; boil water and, su-
gar to a syrup; skim it clear; when all are cold mix the


32
THE PRACTICAL HOUSEKEEPER,
juice and syrup, and peel infusion with as much water as
may be necessary for a rich taste; strain it through a jelly
bag and set it on ice. You can make it with one lemon in
the place of half a dozen oranges.
Strawberry Whisk.—Put twelve oz. of sugar to four oz.
of juice; add the juice of one lemon, and two quarts of rich
cream, whisk it until thick. You can serve it in jelly glasses
or you may put it in a large glass bowl.
Ornamental Butter.—Take a pound of nice hard butter
and make it the shape of a pine apple, stand the large part
firmly on the plate you intend to serve it on, and take the
scollop end of the jagging iron, and commence an inch or
more from the bottom, and cut in just deep enough to let
the leaves fall to the plate; and the next row let fall just
enough so you cannot see the smooth side, add so on to the
top; then ornament with a sprig of caret top, or in the win-
ter a sprig of bright evergreen. This pine apple butter is
very beautiful to ornament a dinner table.
White Currant Jelly.—Wash your currants, pick them
from the stems, and mash them with a silver spoon. Put
them in a coarse muslin bag and squeeze them until all the
juiee is out. You should always first dip the bag in warm
water. Allow a pound of the best loaf sugar to one pint of
the juice, boil it about twenty minutes, then pour it in a large
white bowl; when lukewarm fill your glasses; leave them
open until perfectly concreted; then tie them up with brandy
paper; allow no preserves of any kind to stand in the kettl»
when done. It makes them dark and cloudy.


AND YOUNG WOMAN'6 FRIEND. S3
Yoa can make red currant jelly after this rule if you pre-
fer it.
Syllabub.—Take the juice of a large lemon and the rind
pared very thin; a glass of brandy, two glasses of white
wine and a quarter ©f a pound of powdered sugar. Put
these ingredients into a pan and let them stand one night;
the next day add a pint of thick cream and the whites of
two eggs, and whip the whole well. Serve in glasses.
Acidwlatul Hose Jelly.—Make a clear isinglass jelly ; col-
or it with cochineal powder infused in double-distilled rose-
water. Just before taking it up add the juice and rind of a
large lemon, and a wine glass of rosewater. Strain it in
muslin.
Ornamental Pyramid..—Boil some 'loaf sugar to candy
height; have a tin form or make one of stiff paper, rub
butter over the outside to keep the candy from sticking, set it
firmly on a plate or table; begin at the bottom by putting
around a row of macaroni or kisses, setting them with the
prepared sugar; then add another row, and so on until it is
finished. When th-e cement is eold it msj' be taken from the
form and a candle .placed inside. Beautiful.
Blanc Mange.—Boil one quart of milk with a pint of
cream ; clarify an oz. and a half of isinglass, stir it into the
milk, add fine white sugar to taste; one teaspoonful of fine
salt, and flavor with orange flower water or essence of lemon.
Let it boil up, stirring it well. Then have ready your mould*
dipped in cold water, and strain the blanc mange through a


84 THS FHAOTCCAL HOU8EKEKPBH,
coarse White muslin into them. Turn it out when perfectly
cold.
Ribbon Blanc Mange.—Lay in the moulds two inches of
pink, then white, then blue—as you fancy; color with co-
chineal or carmine, saffron; beat juice, indigo, &a Any
thing for variety.
To Keep Orange or Lemon juice.—To every pint of
juice put three quarters of a pound of double-refined sugar;
let it boil for a short time, then bottle it.
Froth Icing.—Take the whites of three eggs and beat
them to a stiff froth; add one teaspoonful of sugar. You
i;an pile it on the top of a small scollop, or squares, or heart-
sponge cakes; grate sugar over the top and set it where it
will dry, but not brown; put a little flour over the cake*
first, and have them quite cold.
Lemon Custard.—Take the yolks of ten eggs beaten and
whip them with a pint of cream; boil the juice of two lem-
ons and the rind of one in half a pound of sugar diluted
with water enough to dissolve it; when cold strain it to the
eggs and cream; then put it on the file stirring it all the
time. When it nearly boils put it in your dish. Grate
over it the rind of a lemon.
Charlotte Rousse.—Take an ounce of isinglass, quite fine,
dissolve it in a coffee cup of water, and let it simmer slowly
until it is reduced to less than a quarter; next take a Stick of
vanilla and put it in a cup and a half of milk, sweeten it to


AND 70UNG WOMAN'S FRIEND.
86
your taste, and let it boil slowly fifteen minutes; then take
the yolks of four eggs, beat them a little and when the milk
is so cooled that it will not cook the eggs, stir them carefully
in. Put the milk again over the fire with the eggs. Keep
stirring uatil thick. It must on no account boil. Then put
it through a sieve. Put the isinglass through also, but keep
them separate. Cover the sides and bottom of the mould
with finger biscuits neatly fitted into each other, and set the
mould in a pail of ice. Beat a pint of cream and mix all to-
gether—milk, isinglass and cream—and pour it into the
mould. Cover the mould and lay ice over it. Leave it in
the ice three hours.
Sweet Paste Jelly Tartt.—Mix half a pound of flour,
half a pound of sugar and half a pound of butter; dissolve
a bit of sal volatile salt the size of a hazle nut in water, and
add to the paste; beat it well with a rolling pin; then roll it
out half an inch, and cut in round cakes; wet the top of
each with milk. Bake quick on square tins. When done
and cold heap on a teaspoonful of clear Jelly. Very nice for
dessert or parties.
Paste Tarts.—One pound of flour, three quarters of a
pound of butter, sal volatile the size of a pea, dissolved in
hot water. Beat it as the other. Roll it thin, cut it in square
cakes, wet the top over with beaten egg and sprinkle sugar
over. Bake in a quick oven. Put on the jelly when wanted
for use.
Tapioca Jelly.—Wash it two or three times, soak it five
or six hours; simmer it in the same water with bits of fresh


86 THE PRACTICAL HOUSEKEEPER,
V
lemon peel until it becomes quite clear; then put in lemon
juice, wine and loaf sugar.
Sago Jdly.—The sago should be soaked in cold water an
hour and washed thoroughly; simmer with lemon peel and a
few cloves; add wine and loaf sugar when nearly done, and
let it all boil together a few minutes.
Egg Gruel.—Boil a pint of new milk; beat four new laid
eggs well and pour in while the milk boils; stir it well; do
not let them boil together. Sweeten it with half a teacup of
oaf sugar, a whole nutmeg, a little salt. Drink half while
warm and the rest in two hours. It is wholesome and good
for'a cold or dysentery. m
Arrow Root Jdly.—Wet a large spoonful of arrow root in
a cup of cold water and then pour in boiling water. It re-
quires no cooking. Senson with loaf sugar and nutmeg.
Nice light food for an invalid.
Calfs Foot Jelly.—Boil nine feet in a gallon of water un-
til reduced to one quart. Strain it and let it stand until
next day; then put it into a tin pan and cover it. Set it on
the fire and melt it a little. Skim off the fat and add a pint
of wine, a pound of sugar, four lemons cut in thin slices:
mix all well together with the whites of six eggs beat to a
froth. You may break up the shells and throw them in also.
Stir it well. Now boil it a few minutes fast. Do not stir it.
Have ready a flannel bag and pour it in. Let it be suspend-
ed between two chairs and set your white dish under. Do
not squeeze it. You must continue to strain it unti'l perfect-
ly clear. It may congeal instantly, or it may be sometime.


AND TOUNG WOMAN'S FRIEND.
87
Tee Jelly.—You can make it the same as calfs foot, only
Sialf the feet may be used, and then you must finish by freez-
ing as ice cream.
o
Apple Water.—Pour boiling water on roasted apples, let
them stand three hours, then strain and sweeten; or peel
and slice tart apples, add a little loaf sugar and lemon peel;
pour boiling water over the whole. Let it stand in a warm
place one hour and pour off.
Wine Whey.—Set half a pint of sweet milk and one glass
of wine in a warm place until it curdles; when the curd
settles strain it and let it cool. Sweeten with loaf sugar and
a little nutmeg.
American Jelly.—One oz. of isinglass, three pints of
boiling water, a pound and a half of loaf sugar, three lemons,
the whites of four eggs; beat to a stiff froth; soak the isin-
glass in cold water first, then throw the cold off and pour
over the boiling water. When cool add the other ingredients;
then boil all three minutes, strain through a coarse flannel
bag, and add wine if you like. Mould and serve in glass
dishes.
A Trifle.—Pound two oz. of sweet almonds and two
oz. of bitter almonds to. a paste, add a tablespoonful of rose-
water, grate the yellow rinds of two lemons and squeeze the
juice in a saucer. Break four small sponge cakes and eight
macaroons into small pieces, mix them with the almonds and
lay them in the bottom of a large glass bowl. Grate a nut-
meg over them and the juice and peel of the lemon. Add
a gillof wine and one of brandy mixed and let it all remain


83 THE PRACTICAL HOUSEKEEPER.
untouched until the cakes are dissolved in the liquor; then
stir it a little; mix one quart of cream and a quarter of a
pound of powdered loaf sugar with a glass of noyeau; beat
it with a whisk until it stands alone. As the froth rises take
it off with a spoon and lay it on a sieve with a large dish
under it to drain. The cream that drains through must bo
beaten again. When the cream is finished set it in a cool
place. Bake a pint of rich custard made of the yolks of the
eggs. When the custard is cold pour it into the glass
bowl upon the dissolved cakes, &c., and fill up the
bowl with the cream, heaping it high in the middle. If you
choose you can put a layer of jelly between the custard and
frothed cream.
American Gelatine.—To imitate calf's foot jelly dissolve
in hot water, sweeten and flavor and mould. To be eaten
when cold.
Mulled Wine.—One pint of wine and one of water, beat
eight eggs, and add to the above. While boiling stir fast as
soon as it boils, it is done.
Cold Custard.—To one pint of milk, flavored and sweet-
ened to suit the taste, add a teaspoonful of rennet wine—the
milk should be lukewarm; pour it in a large dish, cups or
glasses; it will come quickly. The wine is prepared in this
way: take a well washed rennet, strip off the inside skin,
put it in a decanter, and pour on a pint of maderia or cur-
rant wine, and in a day or two it will be fit for use.
Cheap Custard.—One quart of boiled milk; when boiling
add three tablespoonafitl of ground rice or rice that is boiled,


AND TOUNG WOMAN'S FBIgNP. 89
t
mixed smooth and fine in cold milk and one egg beaten.
Give one boil up and sweeeten to your taste.
Raspberry Shrub.—Put raspberries in a pan, scarcely
covering them with strong vinegar. Add a pint of sugar to
a pint of juice; soald it, skim it, and bottle when cold. A
delicious summer beverage, mixed with part water.
Currant Wine.—Break and squeeze the fruit, put three
pounds and a half of sugar to two quarts of juice and two
quarts of water. Put it in a keg or barrel. Do not close the
bung tight for three or four days that the air may escape
while it is fermenting. After it is done fermenting close it
tight. Two years' standing improves it.
Icing for Cakes.—Beat the whites of eggs to an entire
froth, and to each egg add five teaspoonfuls of sifted loaf
sugar gradually; beat it till smooth. Put it on your cakes
warm or cold. It will dry in a warm room.
Another Icing.—Two pounds of double-refined sugar,
powdered and sifted through a sieve; put in a spoonful of
fine starch, a penny's worth gum-arabic; beat them well.
Take the whites of four eggs, beat them stiff, put in a spoon-
ful of rosewater, one of lemon essence, and one of tartaric
acid. It will be very white, very glossy and brittle. Color
it pink with a little cochineal, blue with powder blue. If
you wish to ornament with leaves or scollops, run it through
a small tunnel.
Peach Cordial.—Take a liquor cask, make a hole through
one head six inches square; take nice mellow peaches and


90 THE PRACTICAL HOUSEKEEPER,
put in alternately layers of peaches and brown sugar, until
the barrel is full, using twenty pounds of sugar. Fill tho
barrel up with good rectified, whiskey. Stop it close and tap
it about Christmas.
Spruce Beer.—Take six pounds of sugar and a pint of
spruce, with ten gallons of water.
Cold Beer.—Three gallons of water, half a teacup of yeast,
one quart of hop water, one pint of molasses, two table-
spoonsful of ginger. Make it in a stone pot, stand twelve
hours, battle and cork tight.
To Make Metheglin.—Mix three measures of warm water
with one of honey in quantities sufficient to fill your keg or
barrel. If a new egg will not float so as to show the size of
a twenty-five cent piece, add more honey. Put the liquor
into a brass kettle and simmer; skim it until it is perfectly
eleaY, then put it into tubs to cool. When cold, pour it
into your cask, add a little powdered ginger; bung it close
and let it stand one year before using.
Apple Snow.—Steam twelve apples in a tin steamer, when
soft remove the skins and covers, mix in a pint of sifted white
sugar, beat the whites of twelve eggs to a stiff broth, and
adi them to the apples and sugar, ornament with greens.
Conserve of Boses.—Bruise leaves of red roses in a mor-
tar; to every pound add a pound of sugar; mix the sugar
and roses in alternate layers; pack it tight in an earthern
jar; cover it to exclude the air.:


AND YOUNG WOMAN'S FRIEND.
Custard without Eggs.—One quart of new milk, when
boiling add four tablespoonsful of flour, previously moistened
with half a pint of cold milk, two tablespoonsful of white
sugar, and some grated nutmeg. With less flour and no
sugar it is milk porridge, or thickened milk by adding crumbs
of bread.
Snow Balls.—Pare and core eight large apples; fill the
inside with orange or quince marmalade; then take some
good hot paste, roll the apples in it and make a paste crust
of equal thickness; put the apples in the crust and bake
them on a tin pan, in a moderate oven ; make an icing to
cover them, half an inch thick; set them a good distance
from the fire.
Carbonated Soda,—Take one gallon of water, four pounds
of loaf sugar, six ounces of tartaric acid, two ounces of cream
tartar, one ounce of epsom salts, the whites of two eggs well
beat up in half a pint of the above preparation; thicken with
wheat flour to the consistence of porridge; add the above
and the eggs together in a brass kettle, allow it to just boil;
skim it before boiling; when a little cool add as much lemon
or wintergreen essence as palatable. Put two spoonsful in a
half pint glass, fill it two-thirds full of water; add one-fourth
spoonful carbonated soda and stir it; a delicious summer
drink.
Apple Ice.—Finely grated apples peeled and made very
sweet and frozen.
Lemon and Orange Cream.—Mix sixteen eggs well beaten,
with one quart of water; make it very sour with lemon


92
THK PRACTICAL HOUSBKKEPER,
juice; sweeten it to your taste, put in the rind of two lemons
grated, put it over the fire, stirring it all the time until it
thickens. This makes twenty-eight glasses.
Coffee Cream.—Boil a calf's foot in a quart of water until
it wastes to a pint of jelly; clear it of the sediment or fat.
Make a teacup of strong coffee, clear it with a bit of isinglass
pour it on to the jelly, add a pint of good cream, add as much
loaf sugar as pleasant and let it concrete.
Almond Custard.—One pint of milk or cream ; one teacup
white sugar, one quarter of a pound of almonds blanched
and pounded, two spoonsful rose water, yolks of four eggs;
stir it in a spider over a slow fire until it thickens; the moment
it is as thick as cream remove it from the fire, and pour it in
your dish or cups. Beat the whites of the eggs with a little
sugar, and a few drops of brandy—lay lightly on the top.
Rice Jelly.—Boil quarter of a pound of rice flour, with
half a pound of loaf sugar in one quart of water, until the
whole becomes one uniform gelatinous mass; then strain off
the jelly and let it stand to cool. You can add any flavor
you like.
Common Custard.—Four eggs well beaten to one quart of
Dew milk, a little nutmeg, a bit of salt to prevent the flashy
taste, one tea cup of white sugar; bake it in a white earthern
dish or cups.
Lemon Jelly.—Juice of twelve lemons, one pound of fine
loaf sugar, one quart of water; to each quart put in one ounce


urn rouso womah's
of clarified isinglass; just give it a boil and then strain into
moulds. ♦
You cau clarify your isinglass in a cup of boiling water,
take off the scum and strain it through a coarse cloth.
Orange Jelly.—Take one pound of sugar to a pint -of
juice; juice of twenty oranges, the rinds of seven grated, an
ounce of isinglass. Boil it ten minutes and mould.
Boiled Custard.—Eight eggs beat very light, one quart of
boiling milk, cup of loaf sugar, lemon essence, stir the eggs
in the milk as soon as it boils, remove it from the fire as soon
as it thickens; put it in your cups and grate nutmeg over the
top.
For Quinced Cream.—Take five ripe quinces, quarter
them, scald them till soft; peel and mash them to a pulp;
then put them through a sieve; take their weight in white
sugar; then add to twelve quinces the whites of eight (ggs
beaten to a froth, add the sugar and then the quinces; beat
it until white. Serve it in glasses. You can make apple
cream thus.
Fruit Rice Custard.—Boil half a pound of rice with half
of a pound of floured currants; when done put in buttered
cups. Make a custard of eight yolks of eggs and one quart
of rich milk, a little essence of cinnamon ; boil it over a
filow fire. Do not let it curdle. Stir every moment. When
done set it away to cool. Turn out your rice into a deep
platter and pour your custard over; beat the whites of your
eggs to a stiff froth and ornament the top of each ball.


94 THE PRACTICAL HOUSEKEEPER,
These are some times called rice snowballs, but are in reality
vice custards.
Sack Cream.—Boil one pint of milk, the yolk of one egg
beaten, three spoonsful of wine, sugar and lemon peel to
taste. Stir it over a gentle fire until thick as rich cream;
pour it over toasted bread or crackers.
Ale Possell.—Take a small piece of white bread, put it
into a pint of milk and set it over the fire; grate some nut-
meg and sugar into a pint of ale, warm it and when the
milk boils pour it upon the ale. Let it stand a few moments
to clear.
Welsh Rabbit.—Cheese cut in long narrow strips laid in
melted butter, the yolk of one egg and half a glass of ma-
deria, and the same of beer, poured over or fried in melted
butter and covered with mixed mustard.
Scotch Marmalade.—To a dish of strained honey add a
sufficiency of orange juice—passed through a strainer to
give it a fine orange flavor. Mix it well. It is delicious.
CJiesnut Pudding.—Half a pound of pounded chesnuts,
two crackers, six eggs, half a pound of sugar, half a pound
of butter, a little nutmeg, half a glass of rosewater, do. of
wine and one tumbler of milk. This mixture bake in a rich
paste crust. Eat cold.
Butter-milk Pop.—Take one quart of butter-milk and on«
pint of cold water, stir them until boiling; then stir in onu


AND YOUNG WOMAN'S FEIEND.
tablespoonful of Indian meal, first wet in cold water, so as
not to be lumpy; add a little salt.
Mulled Buttermilk.—Boil one quart of buttermilk stirring
it steadily, have two eggs well beaten with one tablespoonful
of sugar; as soon as it boils stir these in; you may add a
rolled cracker and nutmeg.
Water Gruel.—Put over in a skillet one quart of water,
when it boils have ready one tablespoonful of Indian meal
wet in cold water; put it in and stir it steadily until clear;
add a little salt.
Beef Tea.—Beef tea for the sick, is made by broiling a
tender steak nicely seasoning it with pepper and salt, cutting
it up and pouring water over it, not quite boiling. Put in a
little water at a time and let it stand to soak the goodness
out.
Light Dumplings.—Mix together as much grated bread,
butter and beaten eggs as will make a stiff dough. Make
the mixture into round dumplings with your hands, well
floured and season with powdered cinnamon. Tie up each in
a separate cloth ; boil them about fifteen minutes. Eat them
with molasses and butter, or sweet sauce. -
Pine Apple Ice Cream.—To each pine apple, allow a
quart of cream, and one pound of sugar. Pare the apple,
cut it thin, mince it small; lay it in a deep dish and strew
the sugar among it. Cover the dish and leave them for two
hours. Then strain it through the sieve washing and press-


AKD YOUNG WOMAIl's FEIKND.
97
Mince Pies Royal.—Half a pound of chopped tongue, two
oz. powdered sugar, the grated rind and the juice of one
lemon, an oz. of melted butter, the raw yolks of four eggs,
beat them well, fill your patty pans just half full; have
your crust very nice, and when about half done have ready
the whites, beaten to a stiff froth and mix quickly with four
heaped table spoonsful of powdered sugar which lay on the
tops, and set them in the oven again and bake them to a light
brown.
Gooseberry Custard.—Clear two quarts of the berries.
Stew them soft in a very little water, press them through a
sieve. A small piece of butter and a pound of sugar may
be added. Beat six eggs very light, simmer the berries and
sugar together and stir in the eggs. When it boils take it
off quickly, stir it hard and set it to cool. Serve it up cold
in glasses. Grate nutmeg over the top.
Matrimony Pie.—When nothing else ean be procured, lve
may get English currants, look them over thoroughly, for
they are full of grit usually, stew them well, season with
nutmeg and sugar and bake between crusts. Have your
crust nice and flaky, and grate loaf sugar over the top.
Molasses Pie.—Take one cup of molasses and two table-
spoonsful of ginger, one tabelspoonful of flour, a little nut-
meg, bake between two crusts.
Clear Lemon Pie.—Strip the peel from the lemon, slice it
very thin, divest it of all the seeds, two tea cups of loaf
sugar to two lemons, bake between two crusts; very rich
crust and the pie is very delicate.
7.


93 THE PRACTICAL HOUSEKEEPER,
Cranberry and Rice Jelly.—Boil and press the fruit, strain
the juice, and by degrees mix it with as much ground rico
as will, when boiled, thicken to a jelly; boil it gently, stir- .
ring it all the time and sweeten to your taste; put it into jn
mould and serve with sweetened cream.
Hominy.—Wash the hominy very clean through four
waters, allow two quarts of water to one of hominy, boil
very slow five hours. When done drain it through a cul-
lender. You may eat it with milk, or butter and sugar.
Sago Pudding.—A table spoonful of sago boiled in one
quart of milk, the peel of lemon, a little nutmeg and four
eggs. Bake it an hour or more.
Muncey Padding.—Butter a deep dish, put in a layer of
grated bread, on this a layer of grated apples sliced very
thin, a layer of brown sugar, a little powdered cinnamon and
continue this process until the dish is full. Bake one hour
and eat with butter and grated sugar.
Pastry Cream.—Break two eggs in a pail with two tablo
spoonsful of flour, a little salt; moisten with a pint and
a half of milk; set it on the fire, and boil twenty minutes,
or until it forms a smooth consistency; then add half a tea-
cup of pounded sugar, one oz. of butter, put in a little orango
or any other flavor you prefer—grated lemon or orange
peel. Just beforo using, add to the cream one oz. more of
hot butter. This may be used for all kind3 of pastry instead
of jam.


PRESERVES.
To Clarify your Sugar.—Put to every pound of sugar
half a pint of water; set it over a slow fire with the white of
an egg well whipt; let it boil until well dissolved, then
gently remove the scum and pour the syrup from the sedi-
ment. Wash your kettle, put back your syrup and as soon
as it is thick, put in your fruit.
Quinces.—Pare and core them, the seeds and rinds should
be put in a kettle with sufficient water to cover them; let
them boil until tender, strain off the syrup and throw it in
your preserving kettle with the prepared sugar. Boil your
quinces in just water enough to boil them until you can run
a straw or splint through them; then put them in your syrup
and let them boil until they begin to break or look clear.
Take them out with a fork, lay them in a jar, and when
your juice is skimmed clear pour it over.
All fruit requires to be done up with pound for pound if
you wish to keep it. Loaf sugar is the safest and the
cheapest.
Plums.—Piums should not be peeled, but should be
washed and put in when the syrup is not boiling; slir slowly
and when they commence breaking take them out; let your
syrup boil down thick and clear; when it runs in thick ropes
it is done. Put it on your fruit and set it away. Never
cover your preserves only with a sieve or strainer until quite
cold.


THE PRACTICAL H0U8EKEEPBB. 101
Water Melon Hinds.—They are much nicer than citron,
although done the same way. Pare your rinds nicely, re-
more all the pulp, boil them in weak alum-water until clear;
lay them on a platter to drain. Have ready their weight in
clarified sugar; a fresh lemon sliced to every two pounds,
an oz. of ginger root to every four pounds thrown in whole.
When the melon is clear the whole is done. Turn' it all out
together. Add mace if you like it.
To make Jams.—Have nice ripe fruit well jammed; add
your sugar pound for pound, and when well mixed cook half
an hour, stirring all the time. Putin glass jars. You can
make it of strawberries, raspberries, whortleberries, peaches
or almost any fruit you like. Blackberry jam is the most
healthy and nutritious.
Tomatoes.—These are to be put in the kettle when the
syrup is quite thick, add cinnamon stick. They very much
resemble pears in their flavor. Some prefer them peeled,
but I do not. Cook them until clear.
Apple Jelly.—Take four pounds strained apple juice, add
four pounds sugar. Boil to a jelly, and add juice of two
lemons.
Currant Jelly.—Take equal quantities of currants and
sugar, boil them together; when the currants are clear, skim
them all out, well drained, lay them on thick platters, set
them in the sun to dry. These are beautiful when dry to
put what you wish in a dish and add just hot water enough
to moisten them for tea, or have a plate of them for a dessert
for dinner. The juice you may strain into yottr cups or


102 THE PRACTICAL HOUSEKMPKB,
>
glasses and you have the clearest, nicest jelly you ever made.
Where we pay 1 s. per quart for currants you will find this
a decided saving.
Cherries.—Always weigh them before you pit them, and
take their weight in sugar. Boil them slowly at first, then,
very fast. Skim them out and sprinkle fresh sugar over
each layer to give them a fine color, add a quart of currant
juice to the syrup, give it a boil and pour over.
Pine Apples.—Pare your pine apples, take the core out
and leave a round ring; you require a very small quantity of
water to dissolve the sugar. Skim and let it boil ten min-
utes. Boil the apples until clear and soft; do not let them
break; let them cool on a plate, then put them in glasses
and pour the syrup over. When cool tie them up with
brandy paper.
Tomato Jam.—Peel your tomatoes and take out^the seeds,
put them in your kettle with half a pound of sugar to a
pound of prepared tomato; boil one or two lemons soft, then
pound them fine, take out the seeds and add them to the r
jam; make them smooth when clear and thick. Put it in
small jars or tumblers.
Quince Jelly.—-"Cook your quinces in just water enough to
stew them done and strain through a muslin bag; a pound
of sugar, to a pint of juice; boil until it concretes.
Coddled Apples.—Pare your apples; if small, leave them
whole; if large, take out the core, halve them, put some


AND YOUNG fiWOMAN'S FRIEND. 103
.water in a deep spider, a little butter, a table spoonful of su-
gar; lay in your apples and cover them close, let them cook
until tender, take them out with a fork, and pour your syrup
over. To be eaten just cold, with sweet cream and pow-
dered sugar. They are nice, done this way when quite gieen
and not peeled.
Crab Apples.—Cover the bottom of your kettle with grape
leaves; put in the apples, cover them closely with leaves
and a plate, with one quart of water. Do not allow them to
boil, but simmer gently until they are yellow. Take them
out and spread them to cool. Pare and core them; run a
quill through the middle, first cutting the point off, and leave
your apples whole; put them again in the kettle with fresh
vine leaves under and over, a little weak alum water; let
them simmer until green; then weigh them; allow one
pound of sugar to a pound of fruit. When the syrup is
clear, melt it with as little water as possible. Put in your
fruit and cook it until clear and soft.
The Siberian crab makes nicer jelly than preserves. Cook
them in as little water as you can and strain them; one pound
of sugar to a pint of juice.
Gooseberry Jelly.—Put the fruit in a stone jar, and set
it in a kettle of boiling water. When they become soft
mash them with a spoon and strain them. The fruit should
be green. A pound of sugar to a pint of juice, put it in
your glasses warm. Cranberries can be done the same way,
and also grapes.
Black Currant Jelly.—Squeeze out the juice from them
without cooking. To each pint of juice add three quarters


AND YOUNG WOMAN'S FRIEND.
Skim it well until it becomes clear and crisp. In the spring
this is beautiful for pumpkin tarts. Make the same as amber
pie and use in place of candied orange.
Stewed Prunes.—Stew them very gently in a small quan-
tity of Water until full and the pits yield readily. A little
sugar improves them.
Dried Apples.—These should be always soaked an hour
in cold water before stewing. Wash them thoroughly and
then soak in the water you stew them in. Throw in a bit of
fresh lemon-peel and a little sugar when done.
Brandy Peaches.—Take the finest white peaches you can
get, not over ripe; rub off the lint with a flannel cloth; cut
them down the seem with a large needle, and cover them
with white brandy and let them stand a week. Then make a
syrup of one pound of sugar to a pound of peaches. Put
them in the syrup and boil them until clear. Give the
syrup another boil, then pour in the brandy and pour the
whole over the fruit. Cork tight in glass jars and set them
away.
Barberries.—One pound of loaf sugar to a pound of ber-
ries on the stam. Have your syrup clear and put them in.
Then just as soon as they look clear skim them out. Let
your syrup boil down thick and pour over.
Pears.—Take nice ripe pears, but not mellow, leave the
skins on and use three-quarters of a pound of loaf sugar to
one of pears, Have your syrup clear and let your pears


106
THE PRACTICAL HOUSEKEEPER,
cook, until you can run the splint of a broom through them.
Then take them out and drain them. When cold pour back
the juice and let the syrup boil down thick. Cover them
with brandy paper.
To Preserve Peaches Fresh.—Scald them in boiling water,
take them out into cold water; then dry them in a sieve, and
put them in a long wide mouthed bottle. Put a quarter of
a pound of sugar to half a dozen peaches. Clarify it, pour
it over, and fill up the jar with gin or brandy.
Cranberry Jelly.—Mix isinglass jelly, or calf's foot jelly,
with twice the quantity of cranberry juice and sweeten it
with fine loaf sugar. Boil it up once and set it to cool.
Apple Marmalade.—Scald apples till they will pulp from
the core. Take an equal weight of sugar in large lumps,
and boil it in just water enough to dip the lumps well, until
it can be skimed and make a thick eyrup. Mix this with the
apple pulp and simmer it on a quick fire for fifteen minutes.
Keep it in pots covered with brandy paper.
Green Currants.—Currants may be kept fresh a long time,
by taking them from the stems, putting them in junk bottles,
corking them tight, excluding the air. They should be kept
in a cool place in the cellar.
To Keep Preserves.—Apply the white of an egg, with a
suitable brush, to a single thickness of white tissue paper;
with which, cover your jars. Overlap the edges an inch or
two. No tying is required.


AND TOUNO WOMAN'S FRIEND.
107
Honey Butter.—Good butter eight pounds and one pound
clarified honey; beat well together. A delicacy for children
or sick persons. It is a mild laxative.
Currants.—'Take nice ripe currants, pick them over and
wash them and drain them. Take loaf sugar, pound for
pound, let your syrup dissolve and boil. Then put in your
currants, as soon as they look clear, skim them out and boil
your syrup down until the juice all evaporates. Then pour
it on the fruit as soon as it is cool enough. Put the whole
in a glass jar and set it in a cool place.
! ^Gooseberry.—They differ but little from currants in the
manner of preserving them, only you should be sure to re-
move the blows and stem. Wash them free from mould, and
put eighteen ounces of sugar to a pound of fruit.
Dried Peaclies—Wash them thoroughly, then put on cold
water and let them stand near the fire, until swelled full.
Then cook them tender and put one tea cup of sugar, to one
quart just before you dish them.
Stewed Apples.—Prepare your apples" for stewing; pour
on boiling water just enough to cook them. There is such a
difference in apples, we must be governed by their qualities;
when the water is reduced entirely mash them very fine,
sweeten with loaf sugar, smooth them evenly in the dish
you serve them in. Grate nutmag over the top. Another
nice way is, to cut them in quarters and put in a little more
water; in which put a cup of sugar, and a sliced lemon if
you fancy it.


108
THK PRACTICAL HOOSEKEEPKR,
Cranberry Sauce.—Put in just water sufficient to cook
them—boiling water is best. When done make them very
sweet. Put them in a bowl and when cold and stiff, turn
into a glass dish or a nice china plate.
Orange Pleasants—A quarter of a pound of sugar, three
eggs, a wine glass of cream, two oz. of sponge cake, the
rind of one orange gratsd, half a nutmeg, two tablespoons-
ful of rosewater mix thoroughly. Line pie plates with a
nice paste, fill with the mixture, and bake in a moderate
oven.
Baked Pears.—Put them on a tin with a very little water
and some molasess poured over them; cook slowly until
very tender, and when done lay them on a plate with the
stems up and pour the syrup on them.
Baked Apples.—If sour they require no water, but close
attention. If sweet put them on a square tin, and fill it half
full of water. It usually requires half an hour to bake them
at least. Some cook much quicker than others.
Frosted Fruit.—Take any nice fruit having on nice stems.
Have ready in one dish some beaten whites of eggs, and in
another some fine powdered sugar. Dip the fruit first in the
white of an egg and then roll it in the sugar; lay a sheet of
white paper on a reversed sieve, set it on a stove or in some
Varm place and spread the fruit on the paper until the icing
is hardened.
To Dry Fruit.—Take out the pits and dry them partly in
the sun; then dip them in a rich syrup, and place them out
again. When dry pack them in jars and lay sugar alternate-


and toung woman's friend.
109
ly with the fruit. When you cook the fruit pour on boiling
water, and it cooks readily, and is of a very fine flavor.
Preserve Turn Overs.—Make a crust as for tarts; roll
out rounds the size of a small tea plnte and lay in each a
tablespoonful of tart preserves. Pinch the edges together
and bake. These are convenient for spring desserts when
varieties fail.
Corn Fritters.—One quart of grated corn, young and
sweet, four tablespoonsful of sifted flour, four eggs, beat it
all well, add a little salt and pepper, and fry them in boiling
lard. Fry them a nice brown and eat with butter.
Dutch Cheese.—Take a pan of thick seur milk and sot it
on the fire where it will keep just warm enough to curdle.
When the whey rises, turn the curd in a bag of loose cloth,
and let it drain until quite dry. Then turn it into a pan
and put half a teaspoonful of salt, a little sweet butter, and
make it up into round balls, or lay it into a preserve dish.
When ready to serve, pour over a cup of sweet cream. You
can sift loaf sugar and nutmeg over it, if you prefer.
This is a nice dish for tea.
To Bottle Fruit.—Gather your fruit before it is fully ripe,
put it in wide-mouthed bottles, fill them full and cork them
tight; seal them up; put some hay in a large sauce pan, set
the bottles with hay between to prevent their touching; then
fill up your sauce pan to the necks of the bottles, and set it
over the fire until the water is nearly boiling; then remove
from the fire, and when they are quite cold, take the bottles
out, and put them in a dry, cool place for use. You can
preserve all fruit in this > fi""' " x'


BEVERAGES.
Lemonade.—Take fine ripe lemons and roll them on the
table. Then cut them in halves and squeeze the juice into a
pitcher on some loaf sugar, and fill the pitcher up with very
cold water. About half a teacup of sugar, to the juice of
one lemon, add half a pint of water. Orangeade may be
made the same way.
Olieap Currant Wine.—Three quarts of water, one quart
of juice, and three pounds of brown sugar. Let it stand in
a stone jar, until it ferments and settles. When clear, strain
the liquor you pour off and bottle it. It will bi good in six
months—the older the better.
Lemon Wine.—Take of ginger, quarter of a pound of
the root, six pounds of sugar, boil in a gallon of water one
hour. Then add six lemons and a pound of raisins. When
warm, add one tablespoonful of yeast, let it stand twelve
hours, then bottle. It is fit for use in one week, the older the
better.
Cream Nectar.—Six pounds of white sugar, four ounces
tartaric acid, two quarts of water; when warm, add the
whites of four eggs beaten to a froth. Do not let it come to
a boil. When cold strain, and add one teaspoonful of essenou
of lemon.
To use take two tablespoonsful to a glass two thirds full
of water, add a very small quantity of carbonate of soda.


THE PRACTICAL HOUSEKEEPER.
Ill
etir until it effervesces, then drink. Make your syrup in brass
or porcelain.
To Make Sherbet.—It consists of water, lemon, orange
juice and sugar; in which arii dissolved perfumed cakes
•made of the best Damascus fruit, containing also an infu-
sion of some drops of rose water. Another is made of violets,
hoaey, juice of raisins, &c. It is well calculated to assuage
thirst as the acidity is agreeably blended with sweetness.
Grape Wine.—To every gallon of ripe grapes put a gallon
of soft water, bruise the grapes, let them stand a week with-
out stirring and draw the liquor off fine. To every gallon of
wine add three pounds of lump sugar; put it into a vessel,
but do not stop it, till it has done hissing, then stop it close,
aud in six months it will be fit to bottle.
Coffee.—One tablespoonful for a person of ground coffee
is a good rule. Put it in your coffee pot, break in an egg, if
you have plenty, if not half a one will answer, or a bit of
fish skin well washed and dried. Pour in a little cold water,
and shake it around before putting in tbe boiling water, then
fill your coffee pat half full, let it boil five minutes, fill it up
as full as you wish and let it stand to settle. In browning
coffee, always attend to it strictly and brown it even; do not
burn it, roast it quickly.
Tea.—Black tea requires much longer time for drawing
than green. One teaspoonful for a person is a good drawing,
and less may answer. Strong tea is very injurious and I
would not advise its use. Always have your water boiling
hot, you cannot make any tea good without.


112 THE PRACTICAL HOUSEKEEPER,
Chocolate.—Boil your chocolate in an open basin and
pour it in a pitcher. Take two quarts of water and one of
milk, let it boil three minutes and sweeten it in your cups.
Crust Coffee.—If you happen to burn your bread or cake,
cut off the burnt crusts and save them for coffee; put them
in a pitcher and pour over boiling water. When the cream
and sugar is added it makes a delicate and healthy drink.
Mint Sauce.—Take a large bunch of yoiong green mint.
Have it clean, just the leaves. Chop them fine, mix with
cold vinegar just to moisten the mint with, powdered sugar
sufficient to make the sauce. This is the spring sauce for
roast lamb. Send it to table in a gravy tureen.
Egg Sauce.—A nice drawn butter with hard boiled eggs,
sliced and thrown in, or chopped fine. This is beautiful for
boiled fish.
Oyster Sauce.—Take a pint of oysters and their liquor, a
little nutmeg into a saucepan covered and simmer them on
hot coals about eight minutes. Make some drawn butter
with oyster liquid instead of water. Put them inio a sauce
bowl, add the oysters to them. Serve with boiled fowls or
fresh fish boiled.


MEATS.
Artificial Oysters.—Take tender green corn, grate it in a
dish; one egg well beaten to a pint; a teacup of flour, half
a cup of butter, some salt and pepper and mix them well
together. A table spoonful of the batter dropped in at a time.
Fry them a light brown and when done eat them with cream
or butter.
Beef a la Mode.—Take ten pounds of the round, cut small
holes ia it and stuff it all over with bits of salt pork, pepper
and salt. Add sweet majoram, summer savory, sweet basil,
mace, cloves, parsley, leeks and three quarters of a pound of
lard, and stew it hard for one hour and a half.
Potted Beef.—Take a beef shank and boil in sufficient'
water to make it tender. Remove all the bone and cartilage,
mash the meat fine and replace it in the kettle with the liquor,
which should be one quart. Let it simmer gently; adding
Bait, pepper and mace to your taste. Then put it in a flat jar,
press it down with a plate. Cut it off in thin slices for tea
as a relish.
Bologna Sausages.—Ten pounds of beef and four of pork,
two thirds lean, mince very fine, six ounces of fine salt, one
ounce black pepper, one half ounce cayenne, one ounce of
cloves and one of garlic minced very fine. Fill nice larg«
beef skins, (after washing them in salt and vinegar) tying
the ends to secure them. Make a brine of salt and water
8


114
THE PRACTICAL HOUSEKEEPER,
that will bear up an egg, in which you can lay them for three
weeks, turning them daily. Then take them out, wipe them
dry and smoke them, rub them all over with sweet oil before
you put them away. Keep them in dry ashes. You may
cut them off in slices and fry them or eat them raw.
Liver Puddings.—Pigs, liver boiled, mince and season
with pepper, salt, sage, sweet marjoram rubbed fine, and
cloves. Put the mixture in skins, tie them up at the ends,
prick the skins, put them in boiling water, boil one hour.
They are then sufficiently cooked. Keep them in a stone
jar closely covered. You may eat them cold, cut off in
small slices; or you may cut them thicker.
To Bake Fresh Salmon Whole.—Clean a small or mode-
rate sized salmon. Season with salt, pepper and powdered
mace; rub it on outside and in ; skewer it with the tail turned
round and put to the mouth. Lay it on a trivet in a deep
pan and stick it over with bit3 of butter rolled in flour. Put
it in the oven and occasionally with its own drippings baste.
Put sufficient water in to keep it from burning. Garnish with
parsley and horseradish laid alternately around the edge.
Veal with Oysters.—Take two fine cutlets of about one
pound each; divide them into several pieces cut thin; put
them into a frying pan with boiling lard, and let them fry.
When the veal is about half done, add to it a quart of large,
fine oysters with their liquor, thickened with a few grated
bread crumbs, and season with mace and nutmeg powdered.
When sufficiently cooked send them to the table in a covered
dish.


AKD TOUNG WOMAN'S FRIEND.
115
Biscuit Sandwiches.—Take nice, fresh biscuits, halve
.hem, butter them, and cover the lower half with grated
ham or tongue, and splice them again. Pile the biscuits
handsomely in a pyramid upon a flat plate. Place between
them at regular distances sprigs of pepper grass or water
cresses.
Parsnep Cake.—Boil your parsneps until perfectly soft.
Pass them through a colander. To one teacupful of parsnep
add one quart of warm milk with four oz. of butter, a little
salt and one gill of yeast. Stir in flour to make a thick bat-
ter; set it to rise three hours, then knead to dough. Let it
rise again, then roll out and make in cakes half an inch
thick. Place them on buttered tins, and let them rise as
soon as light. Bake them in a very hot oven and moisten
the tops with a little water when done. Send Jhem to table
hot.
Rabbits Fricasseed.—Cut them up] in small pieces, put,
them in a stew pan; season with pepper and salt, mace and
parsley. Enrich your gravy with butter rolled in flour.
Stuffed Cabbage.—Boil a cabbage ten minutes in a little
salt and water. Then drain it, cut the stalk close, so it will
sit uprightly. Take out the heart chop that fine together,
with some cold ham and veal, or chicken with four hard
boiled eggs and grated bread, a little salt and pepper. Fill
the cabbage with this sniffing, tie tape around it, put it into
a deep stew pan, with a quarter of a pound of butter rolled
in flour. Add an onion sliced in the gravy, a few cloves,
then let it simmer slowly two hours. Have sufficient water
to keep it from burning. Eat it while hot.


]1G
THE PRACTICAL HOUSEKEEPER,
Dried Apple Pot Pie.—Put one pound of apples in cold
water over night and let them soak until ten the next day.
Then pour off the water into a kettle and put it over with
two quarts of fresh water, and eight slices of pork, cut
thick. Let it boil one hour and a half, then have a nice
raised crust as for biscuit and put in the kettle, first putting
in the apples you have soaked, and let them commence boil-
ing. Cover your kettle tight, cook it all slowly, but steadily
one hour.
Drawn Butter.—Stir butter and flour together and ponr
boiling water on slowly until it cooks, to the consistency of
paste. Add a little salt and pepper.
Egg Balls for Soup.—Take the yolks of six eggs, pound
them in the mortar with a little flour and salt. Mix it with
the yolks of two raw eggs. Roll it into little balls and drop
<>ach into boiling water.
Omlette.—Four eggs, a little chopped parsley, a little flour,
scraped ham or tongue, fried in butter. Roll up and served
hot.
Omlette—common.—Twelve eggs beaten, three tablespoons-
ful of milk and one of flour. Fry in butter with a little salt
and pepper added. Roll up and serve hot.
Superior Omlette.—Take eight eggs, the whites and yolks
beat separately, half a teacup of sugar powdered, boat with
the yolks, and flavor with lemon. Stir them together care-
ully and pour them in a deep tin plate. Put it in the oven,
when it begins to rise, pull it to the mouth of the oven, and


AND YOUNG WOMAN'S FRIEND.
117
with a spoon pile it up in a pyramidal shape, three or four
minutes. Make it just before going to table.
Tomato Omlette.—One quart of stewed tomatoes, half a
dozen of fresh eggs, the yolks and whites beat separately.
Stir them in the pan with your tomato and a little salt, pep-
per and butter. Cook three minutes and take up and serve.
Ordinary Omlette.—Twelve eggs, six tablespoonfuls of
milk, a little salt and pepper. Beat them well and have
ready your frying pan with a tablespoonful of heated butter.
Pour in the mixture and when cooked through roll it up and
serve hot. Commence cutting at one end in slices and it
cuts off in rings.
Pork Omlette.—Cut your pork in thin, long strips and fry
brown. Prepare eight eggs thus: Break them in a bowl,
add one tablespoonful of flour and six of sweet milk. Pour
over the pork. Cut in squares and take out as soon as
cooked through.
Boiled Eggs.—If you wish them soft boil three minutes
in boiling water; if hard, five minutes.
Fried Eggs.—Break each egg separately in hot lard or
pork drippings. As soon as the whites are done take them
up and lay them out neatly on your plate. Do not cook
them too fast and never turn them.
Poached Eggs.—Break each egg in boiling water. Take
them out and cover them with a little melted butter, pepper
and salt. Or have a tin pan with a little melted butter and
break your eggs in, stirring them through until cooked.
Take up quickly. A very little milk improves it.


MEAT PIES.
Gibblet Pie.—Take the gizzards, hearts and livers of fowls,
and boil them tender, season with butter, pepper and sail..
Make a nice crust as for chicken pie and bake one hour.
Chicken Pie.—Joint your chickens small and cook very
tender. Make a nice pas^e crust, lay in your bottom crust
flush at the edges. Lay in very small bits of salt pork, a
little salt, nutmeg and pepper. Sprinkle flour between each
layer and pour over your chicken gravy, which you should
boil down to just enough to fill your dish. Then cover it,
notch the edges and trim with a small pine apple on top, or a
bunch of grapes and leaves.
Beef Steak Pie.—Take the piece of steak left from break-
fast, cut in small pieces. If you have any pieces of boiled
pork put that in to fill up. Your steak gravy, a little water,
plenty of flour and a grato 1 nutmeg, a nice crust over and
under. Bake an hour moderately. Always put in your
meat pies to bake so soon as made.
Pork and Onion Pie.—Slice three onions thin, eight po-
tatoes, one pound of pork cut in small thin slices. Make
your bottom crust thin, lay a laying of each ingredient and
fill your dish. Slice your potatoes very thin, a little pepper
and flour; plenty of water. Bake three hours in a moderate
oven. You need not ornament your crust, just press the
edges closely and keep in the juice. Gash the top.


THE PRACTICAL HOUSEKEEPER.
119
Fish Cake.—Take the meat from cold boiled, or fried fish.
Put in a stew pan with a pint of water, a little salt, pepper
or onion and a faggot of sweet herbs to 6tew for gravy.
Mince the fish and mix with crumbs of bread, cold potatoes,
equal parts; a little seasoning. Make it into a cake with
the white of an egg, a little butter, egg it over with bread
crumbs. Then fry it a light brown. Pour the gravy over
and let it stew gently for fifteen minutes. Stir it carefully
and garnish with slices of lemon.
Veal Cake.~Boil eight eggs hard. Cut the yolks into halves
and lay some in the bottom of the pot. Then a little chop-
ped parsley, some thin slices of veal and fresh ham, and so
on until the pot is full. Then put in water to cover it and
lay on the top an ounce of butter. Tie over it a double paper
and bake it an hour. Press it close. Then put it in a mould,
and let it stand till cold. It turns out beautifully for a side
dish for supper. Veal should always be thoroughly cooked.
Never allow it served raw.
Botch Potch.—Stew pears, lettuce and onions in a very
little water with a beef bone; fry some mutton or lamb steaks
of a nice brown and season. Put the steaks into a stew pan,
and throw the stew over them. Stew it all three quarters of
an hour then serve in a deep dish.
China Chilo.—A pint of fat mutton, two onions, a head ol
lettuce, pint of green peas, teaspoonful of salt and pepper,
four spoonfuls of water, one ounce of butter into a stew pan;
cover it closely and simmer it two hours. Serve it in th«
centre of a dish of boiled rice.


AND T0TJ5O WOMAN'S FRIEND.
121
Beef Cakes.—Make fine some beef that is rare done, with
a little fat bacon. Season with pepper, salt and nutmeg;
mix well and make into small rolls three inches long. Fry
them a light brown and servo with the gravy.
Padovies.—Shred rare done cold beef, with a little fat;
season with pepper, salt and an onion. Make a plain pasta
of flour, butter, eggs and milk, roll it thin and cut in shape
of an apple puff; fill it with the shred beef, pinch the edges
and fry brown. Good cold, or warm.
Venison Pastry.—Cut up the neck, breast and shoulder and
stew them tender. Season with pepper, salt, nutmeg and
mace. Make a rich paste and line your dish. Pour in your
gravy, a glass of wine, and lay on the top some bits of butter
rolled in flour. Cover the pie with a thick crust, ornament
with leaves and flowers formed with a tin cutter. Bake it
two hours or more, moderately.
Venison, Steak.—If you have a nice ham cut your steak
three quarters of an inch thick. Have your gridiron hot,
and grease the bars with lard. Then lay on your steak over
bright coals. When nicely brown have a gravy of half a
pound of butter, one glass of wine, a little flour, salt and
pepper, let it boil, grate nutmeg in and pour it over your
venison. Pile currant jelly in two or three places on each.
Cecils.—Take cold pieces of any kind of fresh meat or
salt and twice as many of crumbs of bread, and mince them
with two peeled onions, a little lemon peel, a nutmeg, pepper,
and salt. Put a little lard in the spider and put in the mix-


122
THE PRACTICAL HOUSEKEEPER,
tare, break in an egg. stir until it tastes done then take it out
in your chopping bowl and let it cool. Make up into small
balls and fry brown on both sides. Then make a nice drawn
butter; add some chopped parsley. Put your balls on your
platter and pour over your dressing.
Fried Oysters.—Take large fine oysters, wipe them dry.
Then beat up the yolks of two eggs in a wine glass of milk,
and some stale bread grated very fine in a flat dish. Put
half a pound of fresh butter in a 'rying pan and when boil-
ing hot, dip the oysters lightly in the mixture. Then roll
them or press them in the bread crumbs, fry them brown on
both sides and lay them on a platter. Serve hot, and do not
pour over the gravy. *
Mrs. White's Dish.—Take two or three pickled herrings,
put them in an earthen dish. Fill it up with peeled potatoes
cut in halves, a Utile water, and then put it in the oven and
bake one hour.
Stewed Venison.—Cut the meat in nice small bits, put the
meat and bones in a sauce-pan with just water enough to
cover them. Let them stew an Lour. Strain the liquor into
a stewpan, add some butter roiled in flour, stir in some
currant jelly, and give it a boil. Then throw in the meat,
let it just warm through, then serve.
Roast Lamb.—Take a nice loin and lay it in your pan;
sprinkle over some pepper, salt and flour; fill your pan half
full of water, in which throw a little salt. Cook slowly at
first and then briskly, to make a nice brown. Take the meat


AKD TOTOG WOMAN'S FRIEND.
12S
out and dredge a little flour in the gravy. Boil it up and
serve in your gravy boat. An hour will cook a loin of lamb.
Mutton Chops.—The loin of mutton is very nice, cut in
pieces and broiled on the gridiron. Broil slow enough to
cook through and not burn. When done season with butter,
pepper and salt.
Stewed Mutton Chops.—Cut the loin or neck of mutton
into chops, and trim away the fat and bones. Beat and flat-
ten them and season with pepper and salt, with just -water
to cover them. Add some sliced carrots, turnips, onions,
potatoes and a bunch of sweet herbs. Stew slowly three
hours. Keep the stewpan closely covered. Send it to table
with sippets or three-cornered pieces of toasted bread, all
around the dish.
Baked Beans and Porlc.—Look them over nice and put
them in cold water over night. In the morning put them in
a colander and strain off the water, then rinse them again;
then place in sufficient water to cook them, let them scald
slowly an hour; then put in a pound of pork to one quart of
beans. Let them boil steadily; gash the rind of the pork
when the beans are nearly done, and skim the beans out into
a dripping pan. Lay your pork rind up in the centre of the
pan and bake brown.
To Boil Corned Beef.—Wash your beef nicely, and have
your kettle half filled with cold water, and let your meat be
put in, boil gently and your meat wiill be nice and tender.
Never put your meat in boiling water, if salt. Three hours
is not too long to boil. Some beef requires five.


124
THE PRACTICAL HOUSEKEEPER,
To Boil a Ham.—Put your ham in a large quantity of
cold water, and when it begins to boil allow one quarter of
an hour for each pound. Take off the rind while warm. If
eaten warm you should serve with pepper in spots the size of
a sixpence, on the upper side.
To Roast Snipes or Woodcocks.—Spit them on a email
bird-spit; flour and baste them with a piece of butter; have
ready a slice of bread toasted brown. Lay it in a dish and
set it under the snipes for the trail to drop on. When they
are done take them up and lay them on the toast with two
gills of drawn butter, poured over. Have it hot and garnish
with lemon.
To Boil a Pair of Fowls.—Make a force meat of bread
erumbs, majoram, butter, pepper, salt, and yolks of eggs.
Fill the bodies and tie a string firmly around them. Skewer
the livers and gizzards under the wings. Dredge them with
flour and put them in a pot with just water enough to cook
them. Cover closely and put it over a moderatef i fire. As
the seum rises take off the pot and skim it. Boil slowly
until quite tender, for if boiled fast, the skin will break and
they will not be as white. Serve them with a nice drawn
butter, in which have a couple of eggs boiled hard and
chopped fine. Garnish with parsley. Accompaniments—
boiled ham or smoked tongue.
Salmon Steak.—Split the salmon and take out the bone.
Cut it into steaks an inch thick, wipe them and dredge with
flour. Have bright coals, the gridiron clean and bright.
Rub the bars with chalk. Broil them thoroughly, turn with


AND TOUNO WOMAN'S FRIEND. 125
*teak tongs. Send them to table hot, wrapped in a heated
napkin. Serve with anchovy, prawn or lobster sauce. If
cooked in buttered papers on the gridiron, which is much
nicer, take off the paper and garnish with fried parsley.
Serve with lobster sauce.
Scolloped Oysters.—Take nice oysters, drain them, hav«
scollop tins; butter the bottom, and strew with bread crumbs.
Lay the oysters in them, sprinkle with cayenne pepper and
nutmeg; a bit of butter on each. Clear the liquor and
thicken with bread crumbs, and fill up each tin. Set them
on a hot gridiron and cook the bottom a little. Then set
them in a tin oven before the fire to brown them over th«
top. Do not cook them too much. Serve them in the tins.
Place them on a platter and send them to the table hot.
Halibut.—Cut into slices of four pounds each.it may b«
baked or fried. Garnish with horse-radish, and serve with
melted butter.
To Boil a Turkey.—Place it in water sufficient to cover
it with a little salt in the water, stuff it the same as for
roasting and dredge flour over it. Boil from two to three
hours, slowly but steadily.
Force Meat Balls for the Table.—Three quarters of a
pound of veal and half a pound of pork made into balls.
Fry brown and add drawn butter.
Chickens and Veal for Curries.- ™ TiBtil tender and
•eparate the joints. Put a little bu^w, ' • t ttewpan with


126
THE PRACTICAL HOUSEKEEPER,
the meat, with a part of the liquor in which it was boiled.
Stew again twenty minutes. One table spoonful of curry
powder, a teacup of boiled rice, a table spoonful of flour,
one of butter, a teacupful of the liquor, a little salt, mix
them and pour over the meat. Stew ten minutes more.
To make Curry Powder.—One oz. of ginger, one oz. of
mustard, one oz. of pepper, one oz. of coriander seed, three
oz. of tumeric, half an oz. of cardamine, quarter of an oz.
of cayenne, quarter of an oz. of cinnamon. Pound them
fine, sift and cork tight.
Lamb—Fry.—The heart, liver and sweet bread of a pig
or lamb is nice fried. Put a little lard in the pan, pork •
drippings are the best. Do not burn it, but fry a nice
brown. When taken up throw in some chopped parsley
and dredge in a little flour. Add a little hot water, stew the
gravy a minute, and then pour it over your meat.
Bullock's Heart.—Stuff and roast it slowly for one hour
and dredge it with flour. Put water hi the pan with a little
• salt. You may slice or broil it, either.
To Roast Beef.—If you can, get a piece next the eirloin,
sprinkle salt, pepper and a little flour over it. Fill your pan
half full of water, baste it occasionally. Keep a steady fire
and allow a quarter of an hour for each pound. Have it
rare in the centre and serve with the browned gravy in a
boat: Serve hot.
Liver.—Calf s liver is the sweetest; broil it rare done, but-
ter it and send very hot to the table. Liver fried with, or


AND YOUNG WOMAN'S FRIEND.
127
after salt pork is very nice. A little flour sprinkled on when
frying or broiling is nice, or roll it in meal.
Sparerib—Requires from half to three quarters of an hour
roasting. Dredge on flour, pepper and salt. Put in water
to keep it from burning and break the ribs in the centre be-
fore roasting, so as to make the serving convenient at table.
Broiled Pork.—Cut your slices half an inch thick and re-
move the rind. Lay your pork in cold water, take out each
slice when ready to broil, wipe on a coarse cloth and roll it in
flour; pepper it when done and pour over it a teacup of thick
sweet cream.
Pigeons—Are best stuffed, and put in a pot with one quart
of water to six pigeons. Let them boil dry and roast down.
Add a piece of butter the size of an egg. Throw in a little
water and flour over them when done. Cook fifteen
minutes, if young; if old, an hour.
Patridges.—When these birds are fat they are delicious
broiled. If old and poor, should be fricasseed, the same as
chicken.
Fricasseed Chicken.—Cut your chicken in small pieces, or
rather joint it. Wash it clean and put it over in cold water.
When it boils skim it. Put it in just water enough to cook
and for gravy. Just before you take it off, mash the yolks
of two hard boiled eggs, to which add one tablespoonful of
flour, a nice lump of butter and stir it smooth. Take out
your chicken and put this in the kettle, let it boil up well and
pour it over tLe whole. Do not omit pepper and salt.


128 THB PRACTICAL HOUSEKEEPER.
To Roast a Goose.—Wash it thoroughly, scald the inside,
and then put in hot water and parboil it half an hour at least
Then have ready a chicken dressing and fill it not quite full.
Have a little water in your pan to keep it from burning.
Cook it steadily one hour if large. Prepare a gravy by
pouring out all the oil, and supplying its place with butter.
Ducks.—These should be parboiled fifteen minutes before
roasting down. An onion sliced and thrown in improves it
for some, but not for others. An oyster sauce is far better for
roast ducks.
A Roast Turkey.—Take crackers and roll them. Pour
on a little hot water, add a little summer savory, pepper,
»alt, butter, and mix together with a raw egg to bind them.
Fill the breast and body not quite full, sew it up neatly,
have a little water in your pan, and cook it very slowly at
first. Roast it two hours; if common size, roast it a nice
brown. Dredge some flour in your pan, add a little water,
a dozen oysters if you have them, for gravy.
Fried Fresh Fish.—Any kind of pan fish should be rolled
in meal before frying and if they are not hard, rub them over
with beaten egg to prevent their breaking. Always have
your lard boiling hot when you put your fish over; if
you have too much they will fat soak. Salt them when they
are cleaned.
Boiled Fish.—Always have your water boil before putting
in any kind of fresh fish, twenty minutes will boil any com-
mon sized fish, have a nice drawn butter and your potatoei
boiled and dished whole, pickles, &c. Garnish with boiled


AND TODNO WOMAN'S TRIEND. ltd
eggs cut in halves, and parsley. Lay your fish on the plattei,
having the head and tail touch.
Broiled Mackarel.—Have nice hot coals, and not let it lay
andstew on the gridiron. Butter it, or cover with thick sweet
cream.
To Broil a Chicken.—Have your coals fine, your chicken
wiped dry; cook it slowly so as not to burn. Fifteen min-
utes will cook it through. Butter and season it.
To Fry Fowls.—Have some butter in a spider just hot,
and lay your chickens in. Let them fry steadily ten min-
utes and keep them covered tight. Turn them over once.
When done take them up, put a little water and flour in your
spider, a little salt and pepper, and pour it over.
To Bake a Fish.—Have your fish nicely washed and
wiped. Make a dressing of salt pork, crackers, sweet majo-
ram, salt and pepper and fill inside, sewing it up. Be sure
to leave the head on, cut gashes in the back or side of the
fish, in which insert bits of pork. Make a drawn butter, in
whioh have two or three hard boiled eggs chopped.
Souse.—Boil pigs' feet and ears until they will nearly
drop from the bone. Then take them out and lay them in a
stone jar, put a table spoonful of salt to fifteen feet, and u
quart of sharp vinegar to two of the liquor they are boiled
in; have it boiling hot, and pour it over. Set it away to
keep for handy meat. It is very nice. Put down in just
the liquor, and then lay it on the gridiron and broil.
9


130 THE PRACTICAL HOUSEKEEPER,
Head Cheese,—Take a hog's head, a piece of the nock of
beef, and boil until it will fall from the bones. Then remove
all the bones. Place the meat in a large wooden bowl, add
half a teacup of salt, a table spoonful of pepper, a teacupful
of powdered sage. Chop it through well, put it in a measure
with the bottom out, or cheese hoop, set it on a slanting
l>oard, with something to catch tho lard, which is to be kept
for frying tenderloins or lean pork. Do not have too heavy
a weight on the top. Let it stand twenty-four hours in a
cold place, then remove the hoop, lay the cheese on a clean
board, and set it away. Let it almost, if not quite freeze.
Cod Fish in various loays.—Nothing common is so badly
cooked as this simple relish. Throwing it in hot water to
cook it, or soak it, renders it hard and tough; also yellow or
brown.
If you wish it for breakfast, pick it up and let it lie in
cold water over night. There are various ways to cook this
healthy and palatable fish. When wanted for break fast,
to accompany baked potatoes, and warm -biscuit; pick it up
line, put it in cold water to soak; remove it to cold water
again, when ready to boil, shake over a little flour. Add in
a good lump of butter, and a little pepper. Let it just boil
and empty it in a covered dish.
If nice codfish toast is wanted, keep out the flour, and
pour it over some toasted bread. If a more genteel dish for
dinner, cut it in pieces, two inches square, and soak three
hours in plenty of cold water. Boil six eggs hard and cut
Xhem in quarters. Take your fish out of tho soaking water
and lay it in another cold water. Set it on the fire so it will
just como to a boil. Then have a nice drawn butter, lay it
on your platter and lay your egg around it and over it, and


132
THE PRACTICAL HOUSEKEEPER,
pepper and sweet majoram. Take off the legs at the first
joint, and boil them with the liver for gravy. Turn the legs
under. Have your pig roast evenly on the back and rub it
over with lard to make it crisp nicely,—butter makes the skin
tough. Have just water enough to keep it from burning.
Roast it three hours if good size. Put a sprig in its mouth,
and garnish with parsley. Chop your liver and legs fine, and
throw in the pan with the water they are boiled in. Dredge
in a little flour. Give it a boil and serve in a boat.
Sausages.—To a pound of the finest minoed tenderloins,
or nice pork, you may add nice tender beef if your pork is
too fat. Put one teaspoonful of salt, three of sage pow-
dered, half a teaspoonful of pepper. If your meat is frozen,
it chops much nicer; if not, throw in a little cold water, you
can make it up in small balls, or take old white muslin and
make bags quarter of a yard long and six inches wide, stuff
them, tie them at top, and hang them in a cold place. Cut
off sliees when turned out. Either of these modes are pre-
ferable to the ordinary cases, both for economy and neatness.
Common Hash.—Take your fragments of roast beef or
corned, and hash fine, over night. In the morning add
your cold potatoes and chop with your meat. Gravies makci
a nice seasoning if you have any; if not, add a bit of but-
ter, a little water, pepper and salt. Fry well through, and
serve hot.
Apple Hash.—Made the same as potato hash; apples sup-
plying their place, with the moat. A little pork improvei
apple Msh.


AND T0UNQ WOMAN'S FRIEND.
133
Fried Pork and Apples.—First fry your pork a nice
brown and take it out. Pour out part of the gravy and add
a little water. Slice your apples—black gill flowers are the
best—the round way, without paring. Put them in the pan,
cover them tight, cook slowly.
Calf's Bead.—It should be carefully cleansed. The
head, heart and lights should boil two hours, the liver one
hour. Leave on the wind-pipe to hang over the side of the
pot. All the froth will escape through it. The brains
washed well, and put in a little bag with one pounded cracker,
a little sage; tie it up and boil one hour. They should be
put in a dish with butter, pepper and salt, and served by them-
selves. Drawn butter, with a little lemon juice for gravy.
Baked Pork.—Fresh pork requires longer cooking than
other meats. A large piece two hours. Gash the rind, baste
it with salt water. It is far preferable cold, and more healthy.
Chicken Salad.—Boil two chickens in just water enough
to boil them in, and when cold remove the skin, the brown
part, and the bones. Put the meat in a chopping bowl and
chop it into pieces half an inch square, then take it out and
have the white part of two bunches of celery chopped the
same way and lay a laying of each in a nice glass dish.
Cover it and set it away. Prepare a dressing thus: The
yolks of nine hard boiled eggs mashed fine and smooth, half
a pint of sweet oil, half a pint of vinegar, one gill of mixed
mustard, a teaspoonful of cayenne pepper, do. of salt. Set
this away until five minutes before you serve it, and then
pour it over your chicken. Lobster salad may be made the


AKD TOUNO WOMAN'S FEIKHD.
135
yolk of an egg. Cut holes in the beef and put in part of
the stuffing, leaving the remainder for gravy. Tie the beef
up in a cloth just cover it with water, let it boil an hour and
a half, then turn it and let it boil an hour and a half more
then turn out the liquor and put some skewers across the;
bottom of the pot, and lay the beef upon them to brown.
Turn it to brown on both sides. Put a pint of claret into
the liquor and put in the balls left of the stuffing and let
them stew. Then set your beef in a deep dish. Let the
gravy be poured over and stand it away to eat cold. Trim
it with parsley. You can prepare it and bake it twelve hours
in your oven and put in a pound of lard, and all the season-
ing at once.
Terrapins.—Boil them for ten minutes and remove the
outer shell; then boil them again until the claws become
tender. Throw away the spongy part and gall. Then cut
them in small pieces, put them in a stew-pan with a little-
cayenne pepper and butter; stow fife minutes, throw in a
wine glass of water to each terrapin, stew ten minutes more;
then add somo butter rolled in flour, and a glass of white
wine to each terrapin. Stew five minutes more, beat one
yolk of egg for two terrapins, and stir in. Cover the pan
tightly, stew six minutes more. Serve in a tureen.
Oysters Fricaseed.—Three dozen oysters, half their liquor
added to them, a good bit of butter with a table spoonful of
flour worked into it, and pepper. Put them in a covered
stew-pan, and when nearly done stir in the beaten yolk of an
egg. Let it simmer a few minutes and serve hot.
Pot Pie in haste.—Take bits of fresh meat or chicken,
throw them in two quarts of water with a bit of salt and


136 nni PRACTICAL HOUSEKXEPKB,
pepper. Take a dry loaf of bread, trim off the crust, then
cut it in pieces four inches square. When the meat is tender
lay the bread in, cover it closely, let it cook half an hour,
dip each piece of bread in cold water quickly and then roll it
in flour. This keeps it from breaking, and you are sure of
a light crust for your pie.
Fricaseed Eggs.—Boil a dozen eggs hard, then take them
out and peel and slice them. Have some grated bread crumbs
a little salt, pepper and nutmeg and the yolks of three new
eggs beaten. Dip the slices first in a little flour, then in the
raw egg, and lastly in the mixture of bread crumbs and
seasoning. Fry them in boiling hot lard in a frying pan.
Fry brown on both sides.
Marbled Tongue.—Take two nice boiled tongues and pound
them to a paste. Take the same quantity of chicken breast
or very nice veal boiled very tender and pounded also ; season
them both with butter, pepper and salt. Then lay in a ball
of each into a mould and press together very hard. When
perfectly set turn it out and slice it off in thin slices for tea
or sandwichos. >
Beef Steak to Broil.—Beef steak to broil should be porter
house or sirloin, broiled quickly and even, have nice bright
coals and cook rare done, season with butter, pepper and
salt.
To Fry Beef Steaks.—Put some fresh butter or nice beef
drippings into a frying pan, hold it over a clear fire till it
boils. Then have tender eirloin steaks, remove the bones.
Fry them fifteen minutes. After they are done cover them


AND T0UNO WOMAN'S FRIEND.
137
with a. large plate to keep in the juice. Garnish with an
onion if your taste approves it, and a table spoonful of mush-
roon ketchup in the gravy. Fry the onion with the steak.
To Roast a Pair of Fowls.—Leave out the livers, gizzards
and hearts. Stew them and chop them fine for the gravy.
Fill the crops and bodies with force meat or cracker dressing.
Put them before a clear fire and roast them an hour, or in an
oven and bake them if you prefer. Thicken the gravy with
a little flour and send it to the table in your gravy boat.
To Roast a Leg of Pork.—Take a sharp knife and cut
the rind so as to form diamonds. Then make deep incisions
in the meat and fill them with minced onions, sage, bread
crumbs, salt, pepper, and beaten yolk of an egg. Fill your pan
half full of water and let your pork roast or bake three hours.
Baste with sweet oil or lard, if you wish it to crisp. Boiled
cider apple-sauce, mashed potatoes and turnips should al-
ways accompany a roast of fresh pork.
Veal Cutlet.—Beat two yolks of eggs light, have some
grated bread, pepper, salt, nutmeg and chopped parsley.
Wash the veal with the egg, lay on some crumbs, press them
down with a knife, let them stand and dry. Put on the re-
mainder of the seasoning in the same way and then fiy them
in boilng lard, cut your veal thin and when fried have a nice
drawn butter, or browned butter gravy. Let them lay in it
and stew twenty minutes slowly, and then dish up.
Baked Veal.—The loin is the piece to bake. Cover it with
paper to prevent it from scorching. Bake it from three to


138
THE PRACTICAL BOCSEKEEPZK,
four hours and put a little salt iu the water, and baste it fre-
quently while roasting. When nearly done, sprinkle flour
on it and baste it with butter. Cook it slowly at first; haw
it a nice brown.
Stewed Oysters.—Strain all the liquor from the oysters
and thicken the liquor with rolled crackers, one teacup of
milk, a little grated nutmeg and black pepper. When it be-
gins to boil add a piece of butter rolled in flour. Lay a slice
of buttered toast in the bottom of your dish and three cor-
nered pieces around the sides, Cut off all the crust. Lay the
raw oysters in the dish on the toast, and pour your mixture
on boiling hot. Cover quickly and send it to table in five
minutes.
Chowder.—Four pounds of fish; six slices of salt pork
laid in the bottom of the pot and take care not to let the
chowder burn. Take the pork out when done very brown;
put in a layer of fish, cut in slices lengthwise, then a layer of
crackers, small or sliced onions and potatoes sliced very thin;
then lay in your fried pork, then a layer of fish and so on;
six crackers are plenty, a little salt and pepper, a bowl full of
Hour and water. A sliced lemon adds to the flavor. A cup
of tomato catsup is excellent. Some like a cup of beer. Do
not open it till nearly done and do not let the steam escape.
Sturgeon, Seven Ways.—After boiling it and removing the
oil, you may pickle it in sharp vinegar, whole pepper, all-
spice and salt to keep it; or you may keep part of it out, and
fry it in butter; or make a batter as for veal cutlet, and you
cannot tell the difference. You may broil on the gridiron or
bake it as you would other fish. After being once boiled


AMO TOtJNG womah's PBIEND.
139
you can boil it again to heat it through, in weak salt and
water, and prepare for it a drawn butter. It is nice for fish
cake or chowder. All of these ways are delicious.
Mutton Slices in Cream.—Cut nice slices from cold roast
mutton. Place them in a stew pan with good drawn butter or
sweet cream, a little salt and pepper. Let them simmer until
heat through. Lay toast in a dish, lay the slices on the
toast and pour the gravy over. Veal or venison may be
done in the same manner, but beef will grow more tough by
this mode of cooking.
Tenderloin Relish.—Take nice tenderloins ; fry them a nice
brown and season them with pepper, salt, sage and lard.
When done chop them all fine and make a nice crust. Line
a three pint basin with your paste and fill it even full with
the tenderloin and pour in the gravy. Cover it with a crust
pinching the edges down closely. Have your basin greased
so you can turn it out whole when cold and cut it off in slices
for serving. Let it bake half an hour.
Fork or'' Variety Pie.—Slice one pint of onions, one
of sliced apples and eight thin slices of salt pork. Make a
nice crust and line a shallow pudding dish with it. Fill it
with alternate layers of each ingredient and season with a
very little pepper and nutmeg. Pour in a pint of water and
cover it with your crust; bake one hour. Is good warm
or cold.
Potato Hash Pie.—Take one dozen potatoes, peel, boil
and mash them smooth; then mince anv pieces of meat or


140 THE PRACTICAL HOUSEKEEPER,
fowls fine and fill a deep dish half full, then season the pota-
toes with sweet cream, salt and pepper and fill up your dish
and smooth it over nicely and bake it half an hour. It is
excellent.
Sausages Cold.—Take fried sausages, cut them into pi«cea
three inches long, roll them up in nice pastry and bake them.
They are nice for supper or luncheon.
Pork and Eggs.—If you have pork or ham left in small
pieees, put them in a spider, and as soon as heat through,
break in half a dozen of eggs and stir them through.
Eels—Are good fricaseed as chicken. They cook quickly,
and when done dust in some flour and put in a lump of
butter. They are nice smokel and broiled. Butter and
season as other fish.
Balls of Bread Crumbs.—Mince pieces of pork that have
been previously cooked, and mix with it bread crumbs; then
mix in egg, pepper and a little salt. Make into balls and
fry brown. Pour over them a gravy of drawn butter, in
which distribute lumps of jelly.
Oyster Fritters.—Scald some large fine oysters, cool the
liquor, and season it with cayenne pepper, a few drops of es-
sence of anchovies; a little cream, make it into a thick batter
with sifted flour and two eggs; dip each oyster in this batter
and fry them in very hot lard. Send them to table hot;
garnish with celery.


SOUPS.
Clam Soup.—Half a peck of clams, fifteen minutes boiled,
then take them from the shell. Have ready your kettle and
fry four slices of salt pork. Strew in crackers, potatoes, &c.
Season each layer with pepper and add a little flour and
water. Strain the liquor that the clams were boiled in on to
the whole; cover it closely and let it stew one hour over a
slow fire, and throw it over your clams.
Oyster Soup.—Take the liquor of three pints of oysters,
strain and set it on the fire with a bit of pepper, a little salt,
two table spoonsful of butter rolled in flour, a bunch of
sweet majoram, if you like, and a saucer full of chopped
celery. When it boils add a quart of rich milk, and as soon
ns it boils again, take out the herbs and put in the oysters.
Do not let them boil. You may lay toast in the tureen if
you wish.
Chicken Soup.—Cut a chicken in quarters, put it into
four quarts of water. Add a cup of rice, at the same time a
kittle pepper and salt; let it stew gently until the chicken
falls apart, one onion thrown in when half done. Pour your
soup in a tureen on a dozenxrackers.
Mock Turtle.—Take a calf s head with the skin on. Ont
it in half when cleaned. JHalf boil it, take the meat off in
square bits, and break the bones of the head and boil them
ia some veal and beef broth; to add to the richness fry


AND YOUNG WOMAN'S FRIEND.
143
some Bhallot in butter, which stir into the browning with
flour sufficient to thicken the gravy. Give it another boil.
Skim it carefully, then put in the head and simmer until the
meat is quite tender. About ten minutes before you serve,
put in some basel, tarragon, chives, parsley, cayenne pepper,
and salt to your taste; and two spoonsful of mushroom cat-
sup, and one of soy. Squeeze tho juice of one lemon in the
tuieen, and pour your soup upon it.
Vermicelli Soup.—Take three quarts of beef gravy soup
and six oz. of vermicelli, simmer gently half an hour, fre-
quently stirring.
Rich Veal Sowp.—Take three pounds of the scrag of a
neck of veal, cnt it into pieces and put it with the bones
(which must be broken up,) into a pot with two quarts of
water. Stew it until tho meat is done to rags and skim it
well. Then strain it and return it to the pot. Blanch and
pound in a mortar to a smooth paste, a quarter of a pound of
«weet almonds, and mix them with the yolks of six hard
boiled eggs grated and a pint of cream, which must be first
boiled or it will curdle in the soup. Season it with nutmeg
and mace. Stir the mixture into the soup and let it boil
about three minutes, stirring it all the time. Lay in the bot-
tom of the tureen some slices of bread without the crust.
Pour the soup upon it and send it to the table.
Mutton Soup.—Take a scrag of mutton and put it into
two quarts of water; skim it well and let it boil slowly one
hour and a half. Then put in the best end of the neck of
mutton and pour in sufficient boiling water to cover it. It
<


144
THE PRACTICAL HOUSEKEEPER.
should boil slowly five hours; one hour before done put in
sliced carrots, turnips and onions, four of each. Slice them.
You may also put in some small dumplings and add soma
chopped parsley. The scrag should be trimmed off and put
in the tureen—the best piece served on a platter with whole
turnips boiled and laid around. You' may add rice, green
peas, corn or tomatoes sliced to this soup.
Mutton Cabbage Soup.—When you have boiled a piece of
mutton two hours. You may add a head of cabbage cut fine
as for slaw, and omit all other vegetables. Macaroni soup
may be made ths same way; after boiling the mutton thicken
with macaroni instead of cabbage. Suet dumplings for
soups may be boiled in a separate pot, and sent to the table
in a separate dish; half a pound of beef suet to a pound and
half of flour. Chop the suet as fine as possible, rub it into
the flour and mix it into a dough, with a little cold water.
Roll it out thick, and cut it into diamond shape dumplings,
about three inches square, and put them in boiling water.
Let them boil one hour. Cover them tightly and keep them
covered until done.
Beef Hock Soup.—You can procure a hock for about
twenty-five or thirty cents, cut it once or twice. If you have
a small family do not cook but half at one time and reserve-
the other for next day. You can boil the remainder for hash
You should boil it from three to four hours. At ten put in
two sliced carrots, at half past ten a small head of cabbage
chred fine and two turnips sliced thin, one half hour before
dinner put in eight potatoes peeled and cut in halfs and some
cream dumplings; one tablespoonful of salt and a half of a
red pepper. Do not fail to slice eight onions good at loast
and put in.


A1CD YOUNG WOMAN'S FRIEND.
Hi
Onion Soup.—Put half a pound of butler in a stew pan,
And let it boil. Slice ten or twelve onions thin and put them
in the butter. Fry brown, sprinkle in a little flour and shake
it. Let it stew a few minutes, pour in three pints of boiling
milk. Throw in some small slips of pie crust dough. Let
it boil ten minutes, stir it often. Then take it off and beat
two yolks of hard boiled eggs, with a tablespoonful of vinegar,
mix a little of the soup with it and stir it altogether. Serve
very hot.
Asparagus Soup.—Take a large bunch of asparagus and
put one half of it in two quarts of water, in which
some bits of ftesh mutton have been boiled tender; and when
the asparagus has boiled all to pieces, put in the remainder
and boil twenty minutes. Season with salt and pepper.
Soup Maigre.—Melt half a pound of butter in a stew
pan, chop six onions, five heads of celery, one small cab-
bage, with a little parsley, throw in the batter and shake it
over the fire fifteen minutes. Then stir in some flour or
rolled crackers. Add two quarts of boiling milk or water,
with a little salt and pepper. Stir the whole well together
and boil three quarters of an hour. Then take it off. stir
in the beaten yolk of two eggs; serve hot.
Cabbage and Milk Soup.—Boil a white heart of cabbage
in two quarts of water; when tender add three pints of
boiling milk and four ounces of butter, a little salt and pepper.
Milk Soup.—Put one quart of milk over the fire, with
four ounces of butter and half a teacup of flour rolled in it,
Add pepper and salt to taste. Put some rolled crackers in
the tureen and pour it over.


THE PRACTICAL HOUSEKEEPER.
Turkey Soup.—If you have a nice fat turkey, do not
throw away the bones; but the second day take the remains
of the dressing, gravy and bones and place them over in half
a kettle of cold water. If you have boiled onions left and
mashed turnips, put them in just before you take it off; a
little salt and cayenne pepper; a teacup of tomato ketchup
improves it.
Potato Soup.—Put over two quarts of w»ter, peel and
slice eight potatoes and put in as soon as the water boils;
a small piece of red pepper, a teaspoonful of salt, just before
you take it off. Take a piece of butler the size of an hen's
egg and scorch it on a round tin. Sprinkle in some flour to
thicken it, and then scrape it into your broth. Let it
boil up a few minutes, and then pour it in your tureen on a
slice of toast.
Com Soup.—Out the corn from the cob and boil it until
done. Beat up two eggs, to which add one quart new milk;
pour this in, and sift in a teacupful of flour. It resembles
oyster soup very much in flavor.
Cheap Soup.—Put over a small pot of cold water, in
which put a table spoonful of butter, a teacup full of rice, a
carrot, turnip grated and a few sliced onions. Boil it an hour
and a half, put the rice in lastly to boil half an hour.
A Breakfast Dish.—Shave dried beef very fine and put
it into a pan, in which put one pint of cold water, dust in
some flour and drop in a good lump of butter. When it be-
gins to cook, shake it until done.


PICKLES.
Pickled Oysters.—Take a hundred large oysters. Lay
them in a deep dish and strain the liquor over them. Then
put them in a porcelain kettle with a table spoonful of salt
to render them firm. Let them come to a boil ; then take
out the oyster* and put them in a stone jar. Add to the liquor
a pint of sharp vinegar, three dozen cloves, a teaspoonful of
mace and three dozen pepper-corns. Let it just boil and
when the liquor and oysters are quite cold add the liquor to
the oysters. They will be fit for use the next day.
Hodge Podge or Higdom.—Half bushel green tomatoes,
two quarts green peppers, two quarts onions, one cup of salt,
one pint of mustard seed. Mince them fine and mix well;
put all in a stone jar and in three days add a quart of the
best of vinegar. Set it away, tightly covered, for spring use.
Pickled Eggs.—Boil eggs hard and then divest them of
their shells; when cold lay them in a stone jar with the
"usual spices in vinegar, and boil it. When cold pour it over
the eggs, tie them up tight, and'set them away to eat with
eold meats.
Mangoes.—Take mush melons late in the season; have
them smooth, green and hard. Cut a slit in them the whole
length on one side, then put them in a weak salt brine three
days. Press the ends and take out the seeds and pulp;
then fill them with horseradish, small string beans and


148 ffiE practical housekeeper,
cucumbers, mustard seed, cloves, allspice, ginger, mace, a
little shred cabbage, pepper-corns, &c. When' filled tie-
them around with twine, place them in your pot and pour
over plenty of vinegar to cover them. Do not use them
under two months.
To Pickle Butternuts and Walnuts.—Gather them by the
Fourth of July, when a pin will pierce them easily; put
them in brine a fortnight; then put them in a pot of cold
water and hang it over to boil. Take them out and put
them in a second pot of boiling water. Let them boil five
minutes. Skim them out into cold water. Rub oft" the out-
side coat and put them in a sharp vinegar prepared as fol-
lows: to one gallon put a teacup of salt, a teaspoonful of
powdered cloves and mace, half an ounce of allspice and
pepper-corns. Boil together, and turn it hot on the nuts
In two weeks pour off the vinegar, scald and return it to the
pickles hot.
Pickled Peppers.—Cut a slit in them down to the seeds
and put them in a weak brine, which change every day for
nine days. Then wash them in clear water and fill them
with shred cabbage. Add cloves and mustard seed to the
vinegar and pour it on boiling hot. These are very nice
with meat.
Pickled Cabbage.—Cut your cabbage very fine with a
slaw cutter, lay it in a jar and pour scalding vinegar, all-
spice and pepper corns over it. A litle salt.
Cucumbers.—Take them from the brine, which should be
made thus: six quarts of salt to one barrel, if you wish


150
THE PRACTICAL HOUSEKEEPER,
and when laid in your jars have one quart of vinegar to
three pounds of sugar; boil and skim it. When cold pour
over the peaches enough to cover them and tie them up
tight.
Plums.—Pick your plums when very hard, and pour over
them a hot syrup made of one pound of good loaf su-
gar to a pint of vinegar. Sot them away for two weeks, then
pour out all the syrup and scald it again. Skim it and pour
over, when they will soon be fit for use.
Cherries.—Cherries require the syrup to be cold and
made thus: three pounds of sugar to one pint of vine-
gar. Make them air tight. ~No scalding at all.
Whortleberries.—Fill a glass jar full of berries: then fill
it up with sweetened water. Leave it with a cloth just
laid over the top, until it is done fermenting, when it will
form a mother over the top, which will keep them air tight
until used.
Clams.—Put them over in the shell. Have them first
washed very clean, for the liquor will make nice soup.
When open take them out, put them in bottles and pour over
cold vinegar, powdered allspice and plenty of pepper-corns.
Quinces.—Peel and cut them in rounds, laying one layer
of quinces, and one of sugar to the top of your jar; then
pour over ^some cold, sharp vinegar, cover tight, and set
away for use.


AND YOUNG WOMAN'S FRIEND.
151
Pears.—Lay them in a jar when ripe and prepare a syrup
of three pounds of sugar to one quart of vinegar, one pint
of rum or gin, one fourth of a pound of cinnamon, broken
and boiled in the syrup. Leave out the liquor until cold.
I
Mushrooms.—Peel and lay them in a deep dish. Strew
salt over them, and set them away over night. Stew them
ten minutes in their own juice, take them out, put them in a
glass jar, and pour over cold vinegar, cloves, allspice and
pepper corns. Cork tight.
Beets.—Boil and skim them in cold water; cut them in
quarters lengthwise, and lay them in a stone jar, and pour
cold vinecrar over—nothing more.
Grapes.—Look them over, lay them down, and pour vine-
gar over them. They are not of much value except they
look pretty on the table. If the scum rises on the vinegar
you may pour it off, scald it, and add two pounds of brown
sugar.
Artichokes.—Wash and scrape them. Scald them in salt
and water. Skim them out, drain and pour over them boil-
ing vinegar, with red peppers. Or you may scrape and
slice them; cook tender, season with a cup of sweet cream,
a little butter, pepper and salt.
Beans.—Stew young and tender string beans gently in
salt and water fifteen minutes, then drain and pour over
them cold vinegar and peppers.


154
THE PRACTICAL HOUSEKEEPER,
a very little butter, salt and pepper. Summer squash may
be boiled three quarters of an hour, then take out; and after
pressing the water out, season the same.
/
Corn.—Green corn should be put in just sufficient water
to boil it. One hour will answer if quite tender. The in-
ner husks should bo left on, after removing the silk, and the
corn should be covered with husks, and also the cover to
keep in the steam. Dried sweet corn should never be boiled,
but put in milk warm water and kept so all the forenoon,
when it will be soaked out. Season with a very little salt,
pepper and butter.
Turneps.—Turneps should be boiled two hours at least.
If large cut them in halves. If boiled in fresh water, al-
ways mash them and put in salt, pepper and butter. If boil-
ed with salt meat, leave them whole.
Parsneps.—Scrape the skin off before you boil them, and
cook in a little water, say one quart. When done, throw
over them a little melted butter, pepper and salt. What you
have left you may brown nicely in a little butter for break-
fast with a little meal sprinkled over them.
Beets.—Beets should never be cut or scraped, hut washed
clean. They require three hours boiling. When done,
take them out into a pan of cold water, and slip the skin off
with your hand. Slice them thin and have ready a half pint
of vinegar, butter, pepper and salt, to taste, and throw over
them. The vinegar will do for cabbage, or hot slaw.


AND TOUKG WOMAH's FBIHND.
155
Oreens.—Spinage will cook in half an hour; but most
greens require from an hour to two hours. Greens are bet-
ter boiled with pork. Smooth them over nicely and slice
hard boiled eggs, and garnish them.
Onions.—Put over one pint of water, if they are small;
if large more water, and when done tender throw in a cup
of sweet milk. Let them simmer away the milk, add a lit-
tle butter, salt and pepper. If not very sweet, put in a teas-
poonful of loaf sugar. If you wish fried onions, fry a few
slices of pork, take them out and pour out the gravy. Have
your onions sliced thin and pour in one teacup of water.
Cover and cook them slowly with a little pepper. When
very tender, take them out in a separate dish. Onions sliced
raw with sharp vinegar are nice.
Vegetable Oysters—May be cooked the same as parsneps;
or chopped fine and fried in butter; or cooked done and
jammed with the jammer; or sliced thin, seasoned with salt
pepper and butter, having water enough to moisten three
slices of toast. They are nice every way.
Radishes.—Wash them very clean, and fill a celery glass
with cold water; stand them in and serve with salt.
Sweet Potatoes—Are best baked, and are very nice boiled,
and then sliced and broiled on the gridiron.
Celery.—Celery is very nice washed clean and chopped
fine, with vinegar, salt and pepper, and a few hard boiled


156 THB PRACTICAL HO08KKEEPEB,
eggs mashed and poured over it. Also dressed nice and
put in a large celery glass, each one preparing it for them-
selves.
Lettuce.—You may prepare a dressing of vinegar, salt,
pepper and butter. Heat it hot and pour it over your lettuce;
or cut it in quarters and lay it in form of a rose, or cut it up
small and pour over vinegar and sugar.
Cabhage.—This, like potatoes, is cooked in diverse ways,
to render it palatable and delicious. It may be boiled and
served plain; or it may be cut up small in a small quantity
of vinegar, butter, &c., and fried, stirring it often; or chop
it very fine, and put it in a pan with a sprinkling of all-
spice, pepper, salt and butter, a teacupful of sharp vinegar;
just scald it and dish it. This is called hot slaw; but cold
slaw, as universally made, is the poorest way this vegetable
is served.
Egg Slaw.—Slaw your cabbage fine with a slaw-cutter.
Lay it in your dish and prepare a dressing thus: two beaten
eggs, half a pint of vinegar, salt and pepper, a teaspoonful
of sugar; stir it until it boils, and then throw it over your
cabbage and cover closely. Make it any time in the fore-
noon, standing does not injure it in the least.
Brocoli or Cauliflower.—There is nothing more delicious
than these. Roll the heads in a white linen cloth, put a
little salt in the water, and when it boils put it in. Boil
three quarters of an hour. Prepare melted butter and vine-
gar, salt and pepper, and pour over it and send it to table.
It is very nice pickled in sharp vinegar.


AND TOtJHG WOMAw's FRIERS.
157
Sa«er Kraut.—This is made simply by shredding th«
cabbage fine, and packing it down in a barrel, about eighty
heads for a barrel. Lay a layer of cabbage; and then
sprinkle a little salt and pound it down. Two quarts of
gait to a barrel, and one gallon of water poured over the
whole. Cover it closely after it ferments. Let it freeze.
You may boil or fry it. Eat it raw with or without vinegar
—it is nice either way.
Tomatoes.—This vegetable, which has now become the
pride of our table, may be made palatable in various ways.
Frst pouring boiling water over and peeling them. They
are sometimes used without peeling, slicing them and pour-
ing over them sharp vinegar, pepper and salt; or slice them
in a stew pan and cook them one hour with butter, pepper
and salt; or you may add a teaspoonful of sugar and some
cracker crumbs.
Baked Tomatoes.—Lay slices of tomatoes, rolled crackers,
a little butter, salt and pepper, till you fill a deep dish. Put
it in the oven, bake slowly two hours. This is delicious.
Broiled Tomatoes.—Cut them once, and lay the inside next
the gridiron. When done through lay them on a platter and
season with butter, salt and pepper.
Tomato Catsup.—To one gallon of ripe tomatoes, add a
teacup of salt, four ounces of ground black pepper, threo
table spoonfuls of mustard, one table spoonful of allspice, half
a spoonful of cloves, six red peppers ground fine. Simmer
the whole slowly, with one pint of vinegar three or four hours,


158
THE PRACTICAL HOUSKKB;
Then strain it through a sieve, bottle and cork tight. It
should be made in tin.
Succotash.—Cut the corn from one dozen ears. Have
three quarts of water boiling, throw the cobs in and let it
boil one hour. Then remove the cobs, and throw in the corn
and put in one quart of nice shelled beans—white beans are
preferable. Let it boil steadily until the water nearly evapo-
rates; then add a nice lump of butter, a little salt and pep-
per. Let it stew five minutes, slowly, and dish it for the
table. A piece of sweet pork is nice boiled, to accompany it.
Have a few potatoes pealed and broil with the pork. Some
boil them both with the succotash, but it hardens the corn
and destroys its sweetness. Let them boil half an hour.
Horse Radish.—Have it washed very clean, grate and pour
over it the best of vinegar.
Vegetable Egg.—Cut it in slices and fry brown in butter;
or chop them fine and fry them, covered in a cream and egg
batter, stiffened with flour.
Potatoes.—There are many ways to cook this useful and
healthy vegetable, yet very few know how to boil them.
Always be sure that your water boils when you put them in,
and as soon as done pour off the water, take off the cover
•and let the steam escape. If they are peeled before boiling
they are more mealy. A bit of lime thrown in the water or
a little salt improves them. If you wish to jam them, put
in a bit of butter, salt and pepper, half a teaucup of sweet
•ream or new milk.


162 THE PRACTICAL HOUSEKEEPER.
When you retire, set everything in its place, the candta
and matches together. In case of sudden illness or robbers,
you will have no time to lose, and much confusion will b«
allayed by being previously prepared for emergencies.
Never allow your night cap and dress to be hung on your
bed posts, cast-off stockings or dirty clothes thrown under
your beds. If you wish to judge of a lady's innate quali-
ties for neatness, you will find no better evidence than a
glance at her bed-room when she considers it in order.
Snarls of hair on her dressing stand, her bed not swept un-
der, and plenty of dust in which to trace her character,
are sufficient reasons to judge from.


SOAP AND LIQUID.
Hard Soap.—Dissolve twenty pounds of white potash in
three pails of water and heat twenty pounds strained grease;
mix them together. Boil until the whole becomes a stiff
jelly, which you can ascertain by cooling a little. Take it
from the fire, pour in cold water till it becomes thin; then
put to each pailful a pint of blown salt, and stir it well.
The succeeding day separate it from the lye, and heat it
over a slow fire; let it boil a quarter of an hour. If you
wish it yellow, put in a little palm oil, turn it out into wood-
en vessels; when cold, separate it again from the lye, cut it
in bars and dry them in the sun.
Soft Soap.—Let stand over night twenty-nine pounds
potash in forty gallons of warm water; in the morning boil
it, adding thirty-six pounds of grease; barrel it up, adding
fifteen gallons of warm water. The longer it stands the
better. Another way which is cheaper, is, to fix up a leech,
fill it with good hickory or oak ashes, and have your grease
nicely cleaned in a kettle of water. Put the grease in your
barrel, and pour your lye on it as fast as it makes. Your
first lye must bear up an egg, so you can just see it.
The last may be weaker. Stir it several times a day, and
let it stand in the sun. If it does not grow thick on the
third day, boil it. Twenty pounds of grease for one barrel
of soap is about right.
Soda Soft Soap.—Fourteen pounds of bar soap, three
pounds of sal soda, one pound of pulverized rosin, eight oa.


164
THE PRACTICAL HOUSEKEEPER,
of salt, two oz. of pulverized borax, two oz. of spirits of
turpentine, five gallons of soft water, put them over a fire
until perfectly dissolved; then empty them into a barrel
and add twenty gallons of soft water. Stir them well. In
twenty-four hours you will have a barrel of the best soap
you ever had for 19-
Convenient Washing Liqirid.—One pound of soda, two
pounds of unslacked lime, one gallon of soft water; boil
twenty minutes, and after settling pour off; add one quart of
water. Use one gill to a pail of water, put in your clothe*
and let them boil two hours; then suds and rinse. Th«
clothes should be soaked in cold water over night..


SAVINGS.
To Cleanse Hard Water.—Put four quarts of strong ashe»
in a barrel and fill it nearly full of hard water; then boil a
kettle of ashes and water together and pour in; let it stand
forty-eight hours and it will wasli beautifully. If you find
it too strong take out some for boiling and fill up your
barrel with hard water and let it settle.
Cement to mend China or Glass.—Take two oz. lither-
age, one oz. quick lime and ono of flint glass, each separate-
ly, aud very finely powdered, worked up into a paste with
dry oil.
Another Cement.—Take oyster shell lime and powdered
glass. Mix them thoroughly and rub the edges of your
dish with the thin part of white of an egg; dust on your
powder and match it speedily.
To Color Gloves.—Take quarter of an oz. of logwood
steeped in two gills of water until boiled off; then add two
table spoonsful of brandy; put one glove on your hand at a
time, and take the other hand to stain it, continuing the ap-
plication until they are a beautiful purple. Rub until dry
and glossy.
To Restore Soiled Gloves.—Rub them with -castile soap
and new milk; rub them on your hand.


165
THK PRACTICAL HOUSEKEEPER,
To Restore Silk Hose.-—Dip them in cochineal water just
the shade you wish.
Easy Mode of Washing.—Heat your water for washing,
and fill your tub half full. Then take half a pint of soft
•osp, two table spoonsful of alcohol and two of spirits of
turpentine, and mix with the suds. Put in your clothes,
»nd cover them over with a sheet; lot them soak one hour
and they will wash easily, be very white, and require only
scalding.
Soda for Washing.—The clothes should be put in to soak
over night. Have in the wash-boiler six gallons of soft
water, take out one half for washing the calicoes and flan-
nels; then add one pint of soft soap to the remainder, and
two oz. of washing soda. Rub the dirtiest parts with soap,
and put them in at boiling heat. Boil them one hour, sud»
and rinse. While your white clothes are boiling, you can
wash your calicoes and flannels. You will be soon through
with your wash.
Griddle Greasers—Nice.—Take half a sheet of brown
paper, fold it three times or more; put on to the center a
bit of lard the size of a hickory nut; rub it over th»
griddle, and put on your cakes. This serves for all you
wish to bake by rubbing it over each time—makes no smok«
and requires so little grease. You will prefer it to any other
mode.
To Preserve Beef.—Take sixteen gallons of water, thre*
pounds of brown sugar, quarter of a pound of salt-petre,
nine pounds of coarse sale, boil and skim clear for on*
hundred pounds of beef.


AND YOUNG WOMAN'S FRIEND.
167
To Cure Hams.—Nine pounds of salt for nine hams, half
a pound of salt-petre, one gallon of molasses, one gallon of
water. This you must boil. When perfectly cold pour it
over your hams, and let them stand three weeks; then hang
them up to smoke. You may add an ounce of nutmeg and
some black pepper—say quarter of a pound if you like, but
you can dispense with these ingredients.
Cure for Red Ants.—Common salt placed so they will
have to pass over it, is a complete barrier to their approach.
They will not pass over it at all; or you may touch all the
places or cracks from whence they come, with a little corro-
sive sublimate.
To Remove Grease Spots.—Rub magnesia on the wrong
•ide of silk, and hang it away two or three days; then
■crape it off with a clean knife and renew it: apply pin pa-
pers and a warm iron, having again put on magnesia.
Indelible Ink.—Two drachms of caustic, dissolve in two
table spoonsful of water, one of brandy, half teaspoonful
of brown sugar. Wet the cloth with strong pearlash water,
dry with a hot flat, then apply the writing. Dry the same
way.
Cologne Water.—You can make your cologne cheaper by
getting the ingredients and making it yourself. One pint of
alcohol, sixty drops of lavender, sixty drops of bergamot,
sixty drops of essence of lemon, the same of orange water.
Cork it up and shake it well. The older the better.


168
TIIE PRACTICAL HOUSEKEEPER,
For White Washing.—Use skim milk if you can get it and
plenty of salt to harden and prevent its rubbing off. First,
slack your lime with hot water, and then you may dilute it
with warm water or milk; a little blueing squeezed in im-
proves its clearness.
To Restore Tumbled Plumes.—Dip them in hot water,
then shake and dry them.
To Remove Ice.—Some use ashes to throw on their steps,
and about the doors when slippery; but salt thrown upon it
will cause the ice to crack, and then it may be removed.
To Make Court Plaster.—Dip thin silk in dissolved isin-
glass and dry it; then dip it in the whites of eggs and dry
it again.
Imitation of White Wax Candles—Throw quick lime into
melted mutton suet. The lime will fall to the bottom, and
leaves it as fine and pure as wax itself. If you mix with it
a little wax, you make it so like it, that the difference cannot
be known, not even in casting figures and ornaments.
To Make Portable Glue.—Take half a pound of common
or isinglass glue, and two quarts of skim milk; evaporate
the mixture to the due consistency of glue. This is very
strong and will resist water.
Cement for Iron Culinary Utensils.—To five parts yellow
potters' clay, add one part of steel filings; and oil sufficient
to make a paste, as stiff as glaziers' putty.


AND toung woman's friend.
169
To Cleanse Gold Ornaments.—Take warm suds made of
delicate soap with ten or fifteen drops of sal volatile dropped
in it. This makes jewels very brilliant.
To Separate Wax from Honey Comb.—The neatest way if
to tie it up in a bag, flannel is best; place it in a kettle of
cold water, and hang it over the fire. As the water heats,
the wax melts and rises to the surface, while all the impuri-
ties remain in the bag. You may put a few pebbles in the
bag to prevent its floating.
A Substitute for Cream.—Beat up the whole of a fresh
egg, then pour boiling tea over it gradually, to prevent iti
eurdling.
To Clean Oil Paint.—The best thing for cleaning oil paint
is to dip a sponge in ammonia, which has been copiously di-
luted with water. It does not destroy the shiny surface, as
does soap and water.
To remove Stains and Maries from Books.—A solution of
oxalic acid, nitric acid, or tartaric acid, is attended with
the least risk and may be applied upon the paper and print,
without fear of damage.
To Clean Marble.—Two parts of common soda, one part
of pumice stone, and one part of finely powdered chalk ; sift
it through a fine sieve, and mix it with water; then rub it
well over the marble and the stains will be removed; after
which you may wash the marble with soap and water.


170
THE PRACTICAL HOUSEKEEPER,
SUk Dresses.—Unpick the dress; put in a tub of cold
water, let it remain one hour, rinse it up and down, but do
not wring it; hang it up to drain, and iron it very damp.
It will appear as beautiful as new silk.
To Preserve Cream.—Mix with a quantity of fresh cream,
half its weight of white sugar in powder; stir the whole
well together and preserve it in bottles well corked. In
this state it is ready to mix with tea or coffee, and will keep
good two months at least.
To Destroy Fleas.—Fumigation with brimstone, or the
fresh leaves of penny-royal sewed in a bag and laid in the
bed, will have the desired effect.
To Make Economical Wicks for Damps.—When using a
lamp with a flat wick, if you take a piece of clean cotton
«tocking, it will answer the purpose as well as the cotton
wicks which are sold in the shops.
Method of Setting Pencil Drawing.—A solution of alum
in which the drawing is dipped,—not washed on with a
brush as it would smear—will answer the purpose extremely
well.
Transparent Paper.—Wet some fine paper with a feather
on both sides, with a thin layer of rosin, dissolved in spirit*
of wine. It will then serve to put over anything you wish
to take off.
To Keep Arms and Polished Metals from Bust.—Dissolve


AND YOUNG WOMAN'S FRIEND.
173
To Make Sweet Oil.- Grind, or beat the seeds of white
poppies into a paste, then boil it in water and skim off th«r
oil as it rises; fifty pounds will produce two gallons of oil.
One half the oil sold is oil of poppies.
Gooseberry Vinegar.—Take gooseberries when full ripe,
stamp them fine; to every quart put three quarts of water,
etir them well, let it stand twenty-four hours, then strain it
through a canvas bag.
To every gallon of liquor, add one pound of brown sugnr,
and stir them well together before you barrel your liquor.
To Keep Oranges and Lemons.—Freeze the oranges and
keep them in an ioe-house. When to be used, put them into
a vessel of cold water till they are thawed. By this mean*
they may be had in perfection at any season of the year.
Small Beer.—Take two gallons of water and seven ouno> s
of hops, five pounds of sugar, two table spoonsful of brewer's
yeast. Boil the hops in the water six hours and then strain
on the sugar; put this into a strong keg, put in cold water
until luke-warm, then add the yeast and fill up the keg with
eold water. Cork tight and it will be fit for use in three or
four days.
Molasses Candy.—Put two quarts of good molasses, (West
India is preferable,) one teacupful of brown sugar; boil until
it is done, which can only be determined by trying a little in
cold water. When sufficiently done pour it in a well-greased
dish, and put in a cool place until hard enough to pull.
Grease your hands to work it. Flavor it if you wish whik
boiling.


174
THE PRACTICAL HOUSEKEEPER,
Permanent Red Ink for Marking Linen.—Take half an
ounce of vermilion, and a drachm of salt of steel ; let them
be finely levigated with linseed oil, to the thickness required
for the occasion.
To Destroy Rats or Mice.—Mix flour of malt with som«
butter; add thereto a drop or two of oil of aniseeds; mix it
up into balls and bait your traps therewith. If you hare
thousands by this means you may take them all.
To Make Rose Water.—Gather roses on a dry day, when
they are full blown; pick off the leaves and to a peck put a
quart of water, then put them into a cold still, make a slow
fire under it, the slower you distil it the better it will be ; then
bottle it and in two or three days you may cork it.
A Convenient Bye for the Hair.—Fill a junk bottle with
•trong, clear lime water, put in a small quantity of lithargs
finely powdered. It will dissolve better if heated; keep it
corked close. It does not blacken the skin; may be applied
daily.
Excellent Varnish for Umbrellas.—Boil well together two
pounds of turpentine, one pound of litharge in powder and
two or three pounds of Linseed oil. When the article is
brushed over with this varnish, it must be dried in the sun,
after which the greatest heat will not affect it. Rain proof.
Rose Brandy.—Put fresh rose leaves in a large glass jar,
press them down, and when full saturate them with good
brandy; cork tight and set them away. This is nice for
puddings, and much cheaper than the extract bought.


AND TOUNS WOMAN'S FRIEND. 175
Blacking Stoves.—Alum water is preferable to any other
liquid for blacking stoves. It gives a fine polish and is very
durable and lasting.
To Save Orange and Lemon Rinds.—Lay them near th«
fire when fresh, and when perfectly dry pound them up fin»
and bottle them for winter use.
Pudding and Jelly Bags—Should be made of loose flan-
nel and kept purposely, one for light jellies and one for dark.
Your pudding bags should be made of coarse tight linen;
dip them first in boiling water and then in cold, and your
pudding will turn out handsomely.
To Save Boots and Shoes.—Put a pound of tallow and
quarter of a pound of rosin on the fire in a pot; when melted
and mixed, warm the boots and apply the mixture with s
painter's brush until the sole and the upper leather is com-
pletely saturated.
For Polishing Boots.—Dissolve an oz, of wax in spirits of
turpentine, to which add a teaspoonful of lampblack. Do
not rub it on before the fire.
Portable Milk.—Place new milk over a slow fire until it
is reduced to powder; the powder is then put into a bottls
which is hermetically sealed. When the milk is wanted for
use it is only necessary to dissolve some of the powder in a
suitable quantity of water, and it will have all the qualities of
milk as well as the taste.


176
THE PRACTICAL HOUSEKEEPER.
To Save Pickles any length of time.—To one hundred
of cucumbers put a pint of salt, and pour in boiling water
•ufficient to cover them. Cover them tight to prevent th«
•team from escaping, and in this condition let them stand for
twenty-four hours. They are then to be taken out, and af-
ter being wiped perfectly dry, (do not break the skin,) put
them in a jar. Boil your vinegar and spices, and pour over
them. Close them tight and in two weeks you will have de-
licious pickles, and as green as the day they were picked
from the vino.
Winter Flowers.—Fill your flower pots half full of quick
lime and cover this with a good mould. The flowers may
thus be obtained in a very short time, and at all seasons.
The earth should be kept slightly moistened, and press down
whenever it swells too much from the lime.
To grow Double Flowers.—Scoop the pith from a small
twig of elder, split it lengthwise and fill each of the parts
with seeds that produce flowers of different colors. Sur-
round them with earth, and then tying the two bits of wood,
plant the whole in a pot of earth. The seed of the different
flowers will thus be so incorporated as to exhibit to the eye
only one stem. You should select seeds of plants, which
germinate at the same period, and that have similar stems.
To make Cider without Apples.—-Twenty gals, water,
twelve pounds of moist sugar, eight oz. of tartaric acid, two
quarts of alcohol at thirty-six degrees, four oz. of elder
flowers. Mix and boil them in the regular way, when fer-
mentation is over; bung up the cask and leave it quiet for
ten days, and then bottle off.


AND TOUNG WOMAN'S TMEND.
177
To Distinguish Old Eggs from New.—Put them in a pan
of water; if fresh they will sink; if not, they will swim;
or hold the large end of the egg to your tongue; if it feel*
warm, it is new; if cold, it is bad.
Celery Vinegar.—Pound two oz. of celery seed in a mor-
tar and steep for a fortnight in a quart of vinegar, strain and
bottle it; use for chicken salad when celery cannot be ob-
tained.
To Loosen a Glass Stopple.—Rub the neck of the botth-
up and down with a small key, hitting the head of the stop-
per each time. This will generally loosen it; if it does not,
wind a cloth wet with hot water, around the neck. This
swells or expands the glass; or you may put a little hot oil
around the stopper and hold it near the fire.
Chinese method of mending China.—Take a pieee of
flint-glass, beat it to a fine powder and grind it well with the
white of an egg, and it joins china without riveting, so
that it will not break in the same place. You are to observe
that the composition is to be ground extremely fine on a
painter's stone.
To Clean Gold and Silver Lace.—Tie the lace in linen
cloth, and boil it in a pint of water and two oz. of soap and
then wash the lace in water.
To Preserve Metals from Rust.—Anoint them with sper-
maceti oil.
12


17:
THE PRACTICAL HOUSEKEEPER,
For Cleaning Steel or Iron Polished Stoves.—Stoves
may be admirably cleaned in a few minutes, by using a
small portion of fine corned emery-stone, and afterwards
finishing with flour of emery or rotten stone, either of which
may be obtained at any iron-monger's.
How to Judge the Properties of Nutmegs.—The largest,
heaviest and most unctious of nutmegs are to be chosen,
such as are the shape of an olive, and of the most fragrant
smell, or by sticking a pin in them the oil will show at once
if fresh.'
To Take the Smell of Paint from Rooms.—Let three
broad tubs, containing eight gallons each of water and one
<>z. of vitriolic acid be placed in a newly painted room near
the wainscot; this water will absorb and retain the effluvia
from the paint in three days, but the water should be re-
newed every day.
Hard Biscuit.—If you have hard biscuit, dip them in
ookl water and lay them on a square tin; then set them in a
moderate oven to dry and heat, and they will be nice and
tender.
How to Cat Bread.—If you wish to cut up a whole or
half loaf, cut it first at the centre; then turn it on the flat
side, and bear on the knife-handle and blade. In this way
you can cut it very even and quickh-.
To Make Good Butter.—Let the vessels which receive
the milk hi kept constantly clean, and scalded with hot water.


AKB YOUNG WOMAN'S FRIEND.
179
When the milk is brought from the dairy, with every eight
quarts mix one of boiling water, and then put it up to stand
for cream.
Some are afraid to let any cold water touch the butter, for .
fear of washing out the goodness. We object to touching
the butter with the hands. A little wooden paddle is best.
When the butter is gathered in the churn, that is, when it
.separates from the butter-milk, and forms lumps, the butter-
milk should all be drawn off, and cold water should be added
then the whole must be agitated, and this writer must then
be drawn off, and so on till the water ceases to look white.
This serves to harden the butter and to work out the milk.
If any liquid is left in the butter, this liquid will be nearly
all water; and you leave salt water in your butter, rather'
than •buttermiik.
To Bye Mack.-~-Allow a pound of logwood to each pound
of goods, soak it over night in soft water, then boil it an
hour, strain the water in which it was boiled. For each
pound of logwood dissolve an ounce of blue vitrol in luke-
warm water, sufficient to wet the goods. Dip the goods in.
When saturated with it, turn the whole into the logwood
dye. If the goods are Cotton, set the'vessel on the fire, and
let the goods boil ten or fifteen minutes, stiring them con .
stantly to prevent their spotting. Silk and woollen goods
should not bo boiled in the dye stuff, but it should be kept
at a scalding heat for twenty minutes. Drain the goods
without wringing, and then hang them in a shady place,
where they will have the air. When dry set the color by
putting them into scalding hot water; let the goods remain
in it until cold. Then hang them where they will dry.
They should not be wrung. Boiling hot suds is the best


180
THI PRACTICAL HOUSEKEEPER,
thing to set the color of black silk, let it remain in it until
cold. Soak black dyed goods.
Windsor and Castile Soap.—To make the celebrated
Windsor soap, nothing more is necessary than to slice the
best whito soap thin as possible, and melt it over a slow fire.
Take it from the fire when melted. When just luke-warm,
add the oil of carraway to soent, or any other fragrant oil if
preferred. Turn it into mould and let it remain in a dry situa-
tion for five or six days.
To make Castile Soap.—Boil common soft soap in lamp
oil three hours and a half.
For Bleaching Straw Bonnets.—One oz. of ether, two oz.
aqua amonia, four oz. of alcohol put into a glass bottle, cork
tight. Use one table spoonful to one gallon of soft water,
the bonnet to remain in just fifteen minutes; then take out
and dry.
To take Mildew out of Linen.—Mix powdered starch and
soft soap with half the quantity of bag salt—mix it with
vinegar, and lay it on both sides with a painter's brush;
then l«t it lie in the open air until the spots are out.
To take out Ink Spots.—Put soft soap on the garment
before the ink dries, and put it in soak in a tub of cold water
over night; or if it gets dry in the garment put on hot tal-
hm and lay it away for the wash.
Transferring.—Lithographic prints or copper plate engra-
vings from paper to wood. The print is first placed in a


AND T0UNG WOMAN'S FRIEND. 181
I
vessel of water until it is completely saturated, then place it
between two blotting papers to remove the superabundant
water. It is then varnished by a brush, and applied im-
mediately to the wood, whioh has been previously varnished
and allowed to dry. The print thus applied may be sub-
jected to the pressure necessary to affect its complete adhe-
sion by spreading over it a sheet of paper and rubbing this
with the hand. The paper on whieh the print was made
may then be peeled off by rubbing it cautiously with the
moistened fingers, and when wholly removed a coat of varn-
ish may be applied to the print. When colored prints are to
be transferred an acid solution must be used instead of clear
water. Take two thirds of vinegar and one of water, and
apply it only to the back of the print. If the article is to
be polished, apply several coats of varnish, allowing each to
dry before the application of another; then rub the surface
with a piece of woollen cloth and pumice stone reduced to
impalpable powder. When the surface becomes smooth, the
process may be continued with a fine cloth, and the finest
tripoli with olive oil.
To clean Wine Decanters.—Use a little soda and some
cinders or shot and water. Einse with warm water.
To get rid of Cockroaches.—Rub the furniture with
spirits of turpentine, and also the cracks in the walls if there
be any, in which they take shelter, and they will soon dis-
appear.
To make Whitewash Adhesive.—To half a bushel of white-
wash add two quarts of copperas, two quarts of salt, and as
Huch fine sand as will allow it to spread easy.


182
THE PRACTICAL HOUSEKEEPER.
Corn Starch.—If you wish a pure article, make it your-
self. Take thirty good ears of green corn, fit for eating;
grate the corn with a large grater, into a pail of water;
then turn the whole through a fine collander, or a very coarse-
cloth strainer, to separate the hull3; then change the water
two or three times. Let it settle each time, pour it off care-
fully. After the last water is removed, it may be cut into
cakes and laid out to dry. This quantity will last a year for
,t small family.
To Remove Iron Mould from Linen.—Tomato juice or
lemon juice, and salt, with exposure to the sun, will remove
iron mould from muslins. Tomato juice will remove stain*
>>f fruit, and stains from the hands.


184
THE PRACTICAL HOUSEKEEPER,
Salve for Burns.—Take four oz. of lime sifted, and eight
oz. of lard; mix them thoroughly together and put it in a
tumbler or cup and set it away. When required put
some on a clean linen, and lay the cloth next to the burn.
Another excellent remedy will be found in the balm of
Gilead buds. Take one ounce of buds and simmer them in
three ounces of lard, then strain it and set it away. These
remedies should ever be kept in the house in readiness. A
burn should always be kept from the air to avoid taking cold
in it. Camphor is sometimes very cooling.
Sore Nipples.—You may put quince se«d into cold tea and
warm it. When quite glutinous, wash them frequently; it
is healing, and not as severe as many remedies. Beef brine
is very good to harden them when tender. You may also
make a wash of one gill of rose water, and twenty grains of
sugar of lead.
For Heart Burn.—Saleratus water, or a little weak soda,
or magnesia; all tend to relieve.
Corns.—By binding on a raw cranberry, you may extract
the corn from the foot. Split the berry, apply the inside and
keep it on nights.
Bruises.—Apply a warm poultice of rum and wormwood;
or laudanum and fresh lard.
Dropsy.—Milk-weed root and sweet fern leaves boiled
strong; pour it in jars, make it sweet with molasses, and
drink three tumblers full per day.


AND YOUNG WOMAN'S FRIEND.
186
Chilblains.—Apply hot glue, pour it on a cloth and put it
on as quick as possible. Let it remain on until it comes off
of itself. Scald your feet in hot wheat bran water fre-
quently; this takes out the soreness.
Dysentery.—Take wormwood leaves and burn them to
ashes; pour on boiling water, strain it and make sweet with
lump sugar. Take one table spoonful an hour.
Ear Ache.—Cotton wet with sweet oil and laudanum, or
Scarp's oil put in the ear with a paint brush; wash the next
day with a little warm suds. This has cured deafness also.
Bleeding at the Lungs.—Eat freely of raw salt; or equal
parts rosin and sugar.
Bleeding at the Nose.—Soak the feet in warm water; put
lint up the nose wet with hot drops; keep the temples wet
with cold water; or put a rag up the nostrils wet with equal
parts of white of an egg, sugar and burnt alum.
Diarrhoea.—Make a tea of composition powder. Drink
freely.
Inflammation of the Kidneys.—Rub the back with sweet
oil and drink balm tea.
Night Sweats.—Drink freely of cold sage tea, or take a
few drops every night of Elixor Vitriol. Be careful to keep
it from your teeth and take it in sweetened water.


186
THB PRACTICAL HOUSEKEEPER,
Sickness at the Stomach.—Take a teacup full of good vine-
gar, a teaspoonful cayene pepper, a tablespoonful of salt,
and boil them. Boil it and keep for use; one tablespoonful
is a dose.
Sore Throat.—Gargle salt and vinegar, and apply a cold
water bandage.
Poultice for Old Sores.—Slippery elm cut fine, and soaked
in cold water, is the most healing, grateful and cooling ap-
plication that can be made.
For Sick Headache.—Take twenty drops croton oil, mix
• with flour and molasses, and make twenty pills. When the
sickness is coming on, one half of a pill is to be taken every
hour in molasses, until it acts as a cathartic. Repeat this
at every attack, and it will after a few doses effect a perma-
nent cure.
Cure for Erysipelas.—A simple poultice made of raw
cranberries, pounded fine, and applied to the swelling, will
produce a most speedy cure.
Cholera Medicine.—Laudanum, tinct. rhubarb, tinct. cap-
sicum, spirits camphor, essence peppermint, one ounce of
each', put them in a bottle, shake them well, and always
keep it in the house. It will cure a diarhoea also. Take fif-
teen drops every fifteen minutes, until checked.
To cure Fits caused by Worms.—Take oream sweetened
with molasses, and pour it down the patient. This turns
the worms and gives immediate relief.


AND TOUNG WOMAN'S TRIEND.
187
For Calomel Sore Mouth.—Take the root of the sumach
tree, remove the outer bark and make a tea of the inner. I
have always found dry sulphur held in the mouth, to be the
most cooling and efficient remedy; sassafras leaves are
good chewed.
Blackberry Syrup.—Two quarts blackberry juice, half
an ounce each of cinnamon and allspice, also nutmeg pow-
dered, quarter of an ounce of cloves, boil these altogether,
and while hot add one pint of fourth proof brandy and make
it very sweet with loaf sugar. Two table spoonfuls three
times a day for bowel complaints.
For Scrofula and Boils.—One quarter of a pound of epsom
salts, in sufficient water to dissolve them, one tablespoonful
salt petre dissolved, three do. of sulphur, half a pint of rum.
Dose one tablespoonful for an adult, half as much for a Ghild;
take three mornings and miss three.
Cure for Hydrophobia.—Wash the wound with castile soap
and apply a plaster of mercurial ointment, to the wound and
calomel pills taken, to cause salivation. This has been
known to cure a child so that no symptoms were ever after
manifested or discovered in him.
To Remove Motes from the Eye.—Wet the corner of a silk
handkerchief in cold water and roll it over the head of a
pin; then carefully work it under the eyelid next the nose,
rub it quickly across the ball, and you will remove the mote
and cool the eye.


AND YOUNO WOMAN'S FRIEND.
18*
Cure for Bronchitis.—Half a pint of tar, one quart of
Jamaica rum; put it in a stone jug; immerse the jug in a
pot of hot water, let it boil thoroughly, settle and strain off.
Dose, one table spoonful three times a day, half an hour be-
fore meals. If your cough is troublesome, take one tea-
Kpoonful on retiring at night.
Poison by Ivy.—Wash with lime water frequently. It
must be weak.
To Cure the Bite of a Rattlesnake.—Place the person in
a hot salt bath and administer whiskey and carbonate of
jimonia :—three pints of whiskey given in moderate doses,
and eighty grains of the latter—small doses unless intoxica-
tion ensues. You must use judgment in giving, but it will
cure.
Dressing Wounds.—Do them up in their own blood, .1
little brown sugar will help to heal a cut. If it is bad, take
a needle and some fine silk, press the edges together and sew
it up. It will heal much sooner.
To make Hot Drops.—Six oz. gum of myrrh, African
cayenne half an ounce; put it into two quarts of alcohol or
fourth proof brandy.
Strengthening Syrup.—Two oz. of cinnamon, two oz. of
cloves, two oz. of allspice; simmer in one quart of water
to one pint; strain off and add one pint of best brandy, two
oz. of oil of lemon, two oz. tinct. of ginger, one oz. tinct. of
capsicum; put these in a bottle and take a table spoonful


,AKD YOUNG WOMAN'S FRIENE.
For curing Worms in the Human Body.—Tape worms, pin
worms, or any other kind which annoy children and adults
also, may be cured by strictly following this recipe: Take
half a pound of senna leaves well bruised and add twelve
oz. of olive oil; let them digest in a sand heat four or five
days; then express the oil, which reserve by itself. Take
one teaspoonful and fast. Salt and water solution used as
an injection will successfully eject the ascarids, which cause
so much itching.
To purify Muddy Water for Use.—Dissolve half an
ounce of alum in a pint of warm water, and put it in a gallon
of cold water, the impurities will soon settle to the bottom;
and the next day it will be fine, clear and pure.
To Make Crust Coffee for the Sick.—Toast a slice of bread,
cut very thin, very brown on both sides, but on no account
burn it, put it in a small pitcher and pour boiling water over
it. Cover it with a small plate, keep it warm as possible.
To make the Celebrated Composition.—Take of barberry
bark two pounds, of hemlock bark one pound, ginger one
pound, cloves two ounces, cayenne pepper two ounces. Pul-
verize and mix well. Dose a teaspoonful in a cup of boiling
water sweetened. Good for colds, for chills, for colic or ague.
A Mild and Gentle Cathartic.—A table spoonful of molas-
ses, stirred in half a teacup of warm milk, drink it warm.
A pleasant medicine.
Inflammatory Rheumatism.—Half an oz. pulverised salt-
petre, put in half a pint of sweet oil; bathe the parts affected
and a sound cure will be speedily effected.


191 THE PRACTICAL HOtTSEKMPMt,
To Prevent the Toothache.—Clean your teeth with a stiff
brush, and use sulphur as a tooth powder, after dinner and
on going to bed. This sweetens the breath and hardens the
gums.
To Strengtlien Weak Limbs or Joints.—The white of an
«gg and three tablespoonfuls of water, bathe freely.
To Cure a Wound occasioned by a Nail.—A slice of
salt pork should be immediately applied. In case of wounds
occasioned by pins or needles, if it inflames and appears dry
make a poultice of soft soap, thickened with chalk. This
will also prevent the danger of lock-jaw.
To Prevent a Wound frpm Bleeding too much.—Cover it
with tha scrapings of sole-leather, scraped like coarse lint,
or use soot from the chimney.
For Common Headache.—Half a spoonful of citrio acid,
stirred in half a tumbler of water, is excellent for that uni-
versal complaint.
For Chapped Rands.—Honey water kept in a bowl to
rinse your hands in, (after cleansing them) will keep them
white and smooth, and prevent their chapping.
Wens.—A very strong and frequent application of salt and
water solution, will often produce a cure of this kind of
scrofula.
Salt Rheum.—May be helped by washing in lime water
and taking the scrofula remedy.


add worn womab's bmn». It8
Blisters.—When the blister of a barn breaks, always
sprinkle wheat flour over it. Wheat flour is also excellent
to sprinkle on a burn from scalding.
Mccowgh.—Drink freely of cold water, and spread a mus-
tard plaster over the chest and stomach.
Nervousness.—Drink freely of Valerian Tea, and take a
teaspoonful of Hoffman's Anodyne when occasion requires;
also drink motherwort tea.
To Increase the Growth of Hair.—Hartshorn beat fine
and mixed with castor oil, rubbed upon the head of persons
who have lost their hair, will cause it to grow again as at.
first.
Purifying Wash for the Skin.—Four oz. of potash, four
oz. of rose water, two oz. of pure brandy and two oz. of
lemon juice; put all these into two quarts of water, and
when you wash put a table spoonful or two into the basin of
water.
To Fumigate Foul Rooms.—To one table spoonful of
common salt and a little manganese in a glass cup, add four
or five different times a quarter of a wine-glass of strong
vitriolic acid. At every addition of the acid the vapor com-
, ing in contact with the malignant miasma destroys them.
Cure for Hysterics.—Carraway seeds finely powdered,
with a small proportion of ginger and salt. Half a toa-
spoonful everv night and morning.
13


194 THE PRACTICAL HOUSEKEEPER,
To Expand the Langs.—A quart of tar is to be stirred
six minutes in a gallon of water; a little less tar may answer;
take a wine glass full four times a day. Commence taking it
in the spring.
Infant's Syrwp for Diarhcea.—A table spoonful of tur-
key rhubarb boiled in half a pint of water, to which add on*
table spoonful of soda; then boil five minutes; strain it,
and add half a pint of brandy and half an oz. of pepper-
mint essence, and half a pound of loaf sugar. Dose, one tea-
spoonful every hour until checked, and then one teaspoonful
three times a day until cured.
Panada for the Sick.—One pint of boiling water, one win*
glass maderia wine, one table spoonful of loaf sugar, apiece
of butter the size of a hazle nut, and from one to thre*
crackers thrown in,—a little nutmeg to finish.
To Promote Digestion.—-Pulverize one ounce of saffron,
one ounce of myrrh, and one ounce of aloes; let the
myrrh steep in half a pint of brandy four days, then add
the other ingredients; let it stand in a warm place for a fort-
night, shake it well twice a day. Fill up the bottle with
New England Rum, and let it stand a month. You cau
make it far cheaper than you can buy it. Take half a wine-
glass every other morning.
Herbs.—You should gather all herbs while in blossom,
such as catnip, smart weed, wormwood, sage, savory,balm and
southern-wood; the last is good to drink for neuralgia and
also to produce perspiration. I have used it when every- 1


19S
THE PRACTICAL HOUSEKEEPER,
if they will have some, as many persons never eat it. Then
take off the neck-bones. This may be done by passing the
knife from the back under the blade part of each neck-bone
until it reaches the end. You can then raise the knife and
the other branch will crack off. Then divide the carcass
from the back by passing the knife lengthwise from the neck
downward. Turn the back upwards and fix the edge of the
knife across the back-bone, about half way between the legs
and wings; at the same time place tl e folk within the lower
part of the turkey and raise it up; this makes the back-bone
crack at the knife. The lower part of the back being taken
off put it on the plate with the rump from you; then split off
the side bones by forcing the knife through from the rump
to the other cud. The choice parts of the turkey are tha
side bones, the breast and the thigh bones. It is polite to
help persons to both the light and dark meat, if they declina
expressing a preference.
To Carve a Goose.—A goose is carved nearly as a turkey,
only the breast should be cut in slices narrow and nearly
square, and before passing the knife to separate the legs and
wings, the fork is to be placed in the small end of the leg
bone or pinion, and the part pressed close to the body, when
the separation will be easy. Take off the merry thought,
the neck bones, and separate the leg-bones from the legs, and
the pinions from the wings. The best parts are the breast,
the thigh bones and the fleshy parts of the wings.
To Carve a Ham.—Commence in the centre of the ham.,
eut down to the bone, and take very nice thin slices from
either side.


AND YOUNG WOMAN'S FRIEND.
199
To Carve a Pig.—Cut off the head and divide it in half,
along the back bone. Then separate the shoulders and legs
by passing the knife under them in a circular direction. The
choicest parts are the triangular piece of the neck, the
shoulders, legs and ribs.


and young woman's friend. tOS
through the day. Have your vessels well scalded every day,
as nothing can. be more disgusting to a husband than to see
a wife indifferent and inattentive to her sleeping apartments.
It is very healthy to swallow a half pint of cold water
every morning; it is a preventive against colds and prepares
the stomach for breakfast.
Be cautious never to visit a sick room when perspiring
freely, unless your stay be short, for the moment your body
becomes cold it is in the right state to absorb the infection,
and gender disease.
Never visit a sick person (if laboring under a contagious
disease,) with an empty stomach.
Never sit in a draught of air if you would avoid a sore
throat and a stiff neck, nor lie down where the air rushes
upon you. Never allow a pail of charcoal to be left in a
sleeping room with the doors and windows closed, for the
purpose of warming it. Never take medicine if you can
avoid it. Observe all rules which tend to preserve health,
and you will seldom have occasion to correct it. Cleanliness
is the abiding rule, and without cleanliness we cannot expect
to be healthy, or—I was about to say—respected. That,
however, is apparently untrue, for much attention, if not
respect, is often shown to ladies who make no pretensions to
neatness or good order; who are endowed with some par-
ticular faculty which is attractive and pleasing. Religion
teaches us that we were intended for help to mankind, and
not hindrances; that we have something to do and have no
right to spend our time unprofitably or to bury our talent.
In order to preserve health, our cooking should be well-
done. There is no more sure way to destroy the digestive
powers than by swallowing heavy cake, bread and biscuit*
Mr meats that are under done, and those that should be rar«


PRACTICAL B<
orerdone. Yet how much is expected of an ignorant girt
with whom no pains have been taken to teach her right from
wrong, and whom poverty has sent out to seek employment.
She falls into the hands of one wholly unable to instruct in
that knowledge so essential to peace, and to the health of her
family.
• The question arises at once, is such a woman competent
to fill the place of a wife? The answer is, nine cases out
of ten, that the mothers are to blame.
The mother is to blame for not sending her daughter to
a practical housekeeper for six months, and giving her time
as a remuneration for the education received. Mothers can
not be blamed for not laying down precepts they never un-
derstood. Three fourths of our American ladies, if they ever
become practical housekeepers, are prompted by ambition;
as few comparatively have a fancy or love for domestic em-
ployment. Some ladies cannot endure labor at and all, they
should be excused. There are others who keep themselves
invalids for want of just such exercise as the every day em-
ployments of a household furnish. An idea prevails that no
female can be a lady, who does not live in a large house and
keep many servants. It is that unaccountable prejudice
against dish-washing and cleaning floors,—that false pride
which looks down upon such ladies as beneath their notice,
who really love to work, and love to manage their culinary
departments, deterring many from following their inclinations
for fear of having a few know nothings look upon them with
disdain. Oh, how weak! "He that knoweth his duty and
doeth it not,"—what is the sentence?


t06
TBK PRACTICAL HOUBBKKKPm,
knives and forks, scour and put them away; next your tin-
ware and wooden ware, and then your iron ware and stove.
This being done you may get clean water and wash your
glass, silver, and porcelain ware. Now this is probably not
a custom among most people, but it is by far the best mode
and leaves no dread. I know there are housekeepers that
would let a kettle stand two days rather than wash it. As
soon as you have taken your meat or vegetables from your
pans, spiders, or kettles, throw in a little cold water, and it
is very little trouble to clean them. Do not allow your knives
and forks to lie in the dish water, it injures the handles and
they soon lose all their beauty or come off entirely. Girls
are very apt to indulge in this practice. Such knives and
forks as are not required for daily use, should be nicely
polished with rotten stone or chalk, rolled separately in coarse
brown paper and laid away. Keep no spoons about that you
do not use daily; use a wooden spoon for cake and not allow
beating to be done with your silver. Keep an iron spoon to
take up your hash or any like dishes.
On Saturday you should take down all your tin and wooden
ware, and wash it in good hot suds, polishing with dry ashes;
sand wears tin out rapidly, unless very fine. Clean all your
brass with rotten stone and sweet oil; rub it off clean with
soft paper, and then polish with dry rotten stone; you can
then polish them with the same every day and they will keep
very soft and bright. I do not approve of acids for brass.
If there is sperm on your brass candlesticks melt it off by
the fire, and you can rub it smooth with paper; you can
easily remove it from your silver candlesticks with a small
flat stick and then wash them in a nice lather and polish with
a soft linen cloth. Brass handirons should be nicely cleaned,
tied up in paper and set away, if not wanted for us« iu


AND TOUNO WOMAN'S FRIEND.
summer, in a dry place. Polished steel snuffers should b«
cleaned with the snuff from the candle and should never ba
wet. Always clean your brass kettles with salt and vinegar,
before using them for pickles or preserves; half a teacup of
vinegar to a teaspoonful of salt is sufficient, then wash your
kettle very clean.
On the Sabbath allow no scouring to be done, or cleaning
of floors. That day must be observed as a day of rest. Do
nothing you can avoid, save the necessary work to perpetuate
life and health. Attend Church if possible, for the soul is
of infinitely more value than the body; and the same Author
who commanded "that everything should bs done with
decency and in order," and "look well to the ways of your
household,"—also declared that you should "Remember th«
,8abbath day to keep it holy."


ON NECESSARY ARTICLES FOR HOUSEKEEPING.
After securing a convenient dwelling, the question natu-
rally arises, what shall I purchase? I want so many things,
and I do not know what I need most. The parlor, living
room, &c, I leave to your discretion, and circumstances must
govern you in your choice of furniture. I would only say
—be not hasty, and spend all your means before you pro-
cure those things you actually do need. Let nothing fill up
your apartments merely for ornament, until you first secure
everything needful, for your store-room, kitchen and sleeping
apartments. The latter should be well cared for, and provided
with a bureau, a wash-stand and set complete; also a hair
brush, coarse and fine comb, nail brush and match box. To
each room there should be a clothes press or wardrobe, a
small bathing tub, and plenty of crash towels and a few fine
ones. If the rooms are not constantly occupied, see that
everything is in order and that they be aired daily. Make it
a rule to visit every room in your house once a day, and see
that the smallest item is in its place, as well as those of greater
importance.
A carpet is preferable to an oil cloth for a hall, as oil cloth
requires wiping off twice a day to make it look bright
and clean. A hall stand, or hat stand is better than a table .
it saves room. Light carpets are far superior to dark, and
drab is the best color for a hall or sleeping room. If you
carpet your kitchen, which is great economy if you do your
own work, a drab is most suitable for that also.
Your furniture for the kitchen should be two tables, a


THE PRACTICAL HOUSEKEEPER. SOP
■mall work stand, a cooking stove, a sink, a set of chairs,
a small looking glass and a clock.
Kitchens should be attractive if you wish to encourage
young ladies to spend a portion of their time in domestic
pursuits.
Have loops on your towels, and also on your tea and dish
cloths. Have every thing marked and numbered in your
house-*-even your beds and pillows, and see that they an-'
kept paired or mated when used.
If you have a pot closet have a pot bench on which to set
all your pots and brass kettles, commencing with the larger,
such as your stove boiler, and set them, according to their
sizes, down. Over your pot bench hang your toaster, grid-
iron, dripping pans, frying pan, griddles, meat fork pot dish
cloth. Have a small shelf on which to keep your flat irons
and under which you can hang your files, dusting pan and
all cloths that you need to use in cleaning. You should al-
ways keep an old soft towel to dust your pantry shelves;
never use your dish cloth for that purpose. Dusters should
all go through the wash every week. If you wash the cus-
tomary way, you will commence with fine white clothes and
go through with all the white clothes first in one suds, and
then in the second. The second suds is afterwards used to
wash all the calicoes. It is decidedly better to wash your
flannels first in a clean hot suds and get them up; (never
wash light and dark flannel in the same water,) next a clean
suds not very hot, and wash all your muslins figured and
calicoes, putting in the light ones first; rinse them in cold
hard water, thun commence your white clothes after tho
others are all out. Should anything—storm or company—
prevent you from getting them out, it will not injure them to
soak over night. Never allow blueing put in the soaking
13


21*> THH PRACTICAL HOUSEKEEPER,
water for it will eventually make them very yellow. When
you get through washing take a cloth kept purposely for
that use, and wash up your boiler, wash-bench, tubs and
pails. Clean all the back places and porch ; keep your door
yard swept neatly and picked off clean of chips and straw.
Have your walks scrubbed off in the back and front yard, if
plank or brick. And have your clothes lines brought in as
soon as done with; pins gathered in your basket, clothes
turned and folded, calicoes rolled by themselves. Starched
clothes at tho top of your basket, and the whole covered
with the ironing sheet on which you should always sprinkle
your clothes. You can have a nice white table for ironing
without leaves. Your skirt and bosom board being first,
covered with flannel, should have clean eotton cases to draw
over them when used. Do not have your irons very
hot for flannels, calicoes, or silk; the patent iron is very
nice for sheets or table linen. Do not leave the clothes very
damp when ironed; have your bars nicely dusted and lav
them on as fast as ironed. Commence your dresses by iron-
ing the waist first, then the sleeves and the skirt. A shirt
should bp commenced at the back, then the sleeves, bosom
and front.
White soap should always be used for laces, and thev
should be washed by themselves. Silks should be washed
in lukewarm suds.
Keep all your patohes saved from your garments and
odd pieces that are new, rolled up separately and laid in a
drawer called the patch drawer, or a covered basket will
answer. You cannot keep such things in bags without more
or less confusion.
Have a separate basket for old white linen and cotton rags
or garments past wearing; also old flannels. Fold them all


AND YOUMG WOMAN'S TtOKXD.
2H
k eatly after they are ironed and lay them in, and keep them
in the family clothes-press. On the same shelf you can
keep all your crash towels and tea towels that servants can
wait on themselves.
Cloths for sickness or accident are often required in haste,
but seldom found in the right condition by disorderly house-
wifes. Keep your twine wound in a ball in your stand draw-
fir; also your wicking; keep a small box there also for odd
buttons, another for odd hooks and eyes.
Wind all your silk; cut your thread and braid it. Have
your linen thread convenient for sewing on suspender but-
tons, as such calls will be frequent. Have a place for your
ihimble in your needle book, and both in your work-basket
in readiness for use.
And now I would suggest a few articles for convenience
:tnd use. You will linl a porcelain kettle convenient for
preserves; a bra33 kettle for greening pickles; an egg boiler:
a sauce pan for preparing gravies; a toaster and frying pan.
Have a pair of tongs anl a shovel for every fire in the house.
. Always aim to have a jooi large pantry and store room.
On one shelf in your store closet keep all your medicine
bottles and vials; your box>s of dry herbs and drugs; (a
small closet is better for this purpose,) and all your spice-
jars: on another all your preserves ani jellies, each labelled.
Your butter, lard ani pickles should be kept in your cel-
lar. If you have no cellar then the storeroom is the most
proper place for them ; your barrels of sugar, flour and meal,
and your tea chest, ani ooTee should be kept there also; but
always keep a small canuistor of tea in your pantry for daily
use.
On a broad shelf in your pantry near the floor, you can
keep all your empty jars; candle box; salt and sugar box;


JU»D touko woman's pribitd.
213
a crumb brush and clothes brush; and also clothes
bars and a bosom and skirt board; four wash tubs
and a washboard; clothes stick and pounder. I hare now
enumerated such articles as you most need, but even some of
these may be dispensed with. I would suggest, however,
that it is not possible to do thing3 well without things to do
with; and you had better by far be deprived of costly furni-
ture than those things which conduce so much to our bodily
comfort.
A few more suggestions may not be out of place in this
chapter. When hand towels are half worn take them for tea
towels, and when they begin to break they are just right to
make into dish cloths. New towels do not dry dishes neatly;
neither do old ones render them glossy and smooth. Do not
wipe wooden or tin, or iron ware on a tea towel; a dish cloth
wrung out of hot water is the best for such purposes. Keep
a small keeler for glass ware and a cloth purposely to wash
your glasses and one to dry them.
Always have plenty of crash towels for your kitchen, and
on no account use white ones. Hang up a clean one everv
morning after you sweep and dust. Take a little clean water
and cloth and wipe off the base boards when done cleaning,
and see that chair rounds are clean also.
Never sit your tea kettle on your pot shelf or bench, with-
out a paper folded and laid under; or a square board kept on
your bench for it. Always have coarse paper kept on your
meat nails, if you hang your ham or dried beef against the
wall. Never allow meat cut on your table or bread board;
never set hot pies on your shelves. Have a board to cool
them on; that will not injure. Save all your coarse and
waste paper; fold them neatly, and have them on a shelf
convenient for use; wind your twine. Always keep a few
interesting books and papers on your stand in the kitchen for


tt4 THE PRACTICAL HOUSEKEEPER,
servants to read if they have any spare time, ast you may
be engaged when they wish for them. Keep some knitting"
in the stand drawer also, that they can pick up something to
do when it is not convenient for you to direct them. .
Having omitted some few articles intended to . be , specified
in this chapter, I will insert them here. I will only en-
deavor to assist you in selecting necessary and useful things.
Every lady has a taste of her own, and very few thank any
person to advise them. Theso things are always of great
convenience to the housekeeper, viz: A spice and coffee
mill, four flatirons; a flour scoop; two small sugar scoops;
five pails, one for soft and hard water; slop, swill-pail and
mop-pail; a sieve; a coffee stirrer; a ladle for butter; six
dozen clothes pins and a small basket to contain them; an
egg basket and a market, vegetable, and chip basket; two
clothes baskets, a small and neat tool box, w th apartments
for different sized nails, and for hammers, gimblets, bed
key and screw driver, and any other small items, neces-
sary for the house.
Have papers on your shelves on wliioh to set your coffee-
pot, tea-pot, knife tray and castor; also your spoon tray and
tea caddy, that you may not tarnish the paint. Always lay
double papers on your store room shelf for your pies to keep
i hem from getting soiled, and you will save much scouring
and cleaning. All these small attentions save work.
Never use a wooden bread-bowl; have a nice tin pan and
use it for nothing else. Put your flour in your pan, so as to
keep the sponge from adhering to the sides and wash it every
time you bake, as well as your bread board and rolling pin.
Do not allow yourself to waste anything that may be
turned to good account; you can save many dollars by using
up pieces. And the more you save, the more you can be-
stow, when sufferers present their tale of woe.


ON EVERY DAY'S EMPLOYMENT THROUGH THB
WEEK, OR ECONOMY OF TIME AND^MONEY.
Most kindly would I urge upon you the necessity of never
omitting to wash on Monday, if at all practicable. It dis-
arranges the whole week's system if postponed. I will
here drop a few hints on the actions of a day so proverbially
dreaded by the "Lords of Creation."
It is wash day 1 and the consequence is, or follows of
course, that nothing must be expected to be right side up.
The baby must cry; the older children must not be washed,
or have their hair dressed; the woman or laly of the house
must look sour, scold and fret; the husband must not expect
his dinner; the breakfast dishes must stand until the last
garment is hung out. Never neglect your house any more
for washing than for ironing, with one exception ; you must
clean before you iron and after you wash. JTou may dress
yourself as neatly for that work as any other, for you are
just as liable to see company. Every one does not wash
when you do, and therefore you need to be in readiness for
calls. There is just as much reason in the neglect of your
wardrobe one day as another. Your husband's opinion is
to be valued if he is a husband, and no man admires a slut-
tish, slatterly woman. No matter how regardless he may be
of his own toilette, it is in the nature of man to love neatness,
order and modesty in the female; and thousands have re-
mained single forever, because they could not find all the
qualifications in one woman, they deemed requisite to secure
to them a happy home, and a suitable companion, while
many have been driven from home, after finding that it was


TIM PRACTICAL HO08BKHKPBK.
in vain to seek comfort where they had an undoubted right
to expect it. But to my subject. It is a lamentable fact,
that the cleansing of a few garments should furnish ground
for so much error; that the peace of the whole family should
be destroyed.
"The very kittens on the hearth, they dare not even play."
I sincerely hope, if it has fallen to your lot to be reared
under such influences, that you will abandon your former
instructions, and adopt some method which will enable you
at all times to retain your dignity of character, and maintain
your self possession; that the love and esteem you have
secured, may not be diminished by a forgetfulness of the
desire to always possess it, or an indifference to the good
opinion of one you prefer to all others.
I have thus plainly expressed myself on this point, for the
benefit of those who, not "too old too learn," may be bene-
fitted in season.
I will now return to the directions for the week. On
Monday evening, starch and fold your clothe?; and as soon
as you have tidily arranged everything in your house on
Tuesday morning, commence yuur starched clothes and iron
those first. Some prefer to starch with hot starch, when
they hang out their clothes, but that will not do iu winter
when clothes freeze. You can make cold starch very easily
and which irons very nicely, by dissolving for four shirts,
two teaspoonst'ul in half a cup of cold water, and then pour
in a pint more and stir it well. Hot starch is made with the
same preparations, only dissolve in cold water and fill with
boiling.
When your clothes are ironed and sufficiently aired, fold
and have your work basket by and lay in every garment
that requires a tape, hook or eye, a patch, a darn or a but-


MO
THE PRACTICAL HOUSEKEEPER.
ton. Your husband's shirts are to be particularly remem-
bered, for nothing lays more heavily on the minds of those
dear creatures than the loss of a shirt button. It is a uni-
versal complaint emanating from the bosom of every man.
Another trifle is a foundation for ruffling their tempers, and
that is, the substituting a patch for a darn in their socks.
Always darn all your socks neatly, and turn them ready to
draw on. Have everything in its proper place in your hus-
band's bureau or drawer, that he may (being always in
haste, for men are ever in a great hurry to get away from
home) lay his hands upon each article, without calling upon
you to find it for him. Much time and many trials of
patience may be saved by always having everything in its
proper place. All your hanging garments should be hung
up in perfect order in your wardrobe. Let your clothes
presses show that order is your motto in everything. Have
a broad shelf on which you can place your surplus bed-
quilts and blankets. Have a separate drawer for sheets and
pillow-slips; one for napkins, towels and table-clothes, and
another for such of your own clothing as you wish folded.
Have separate boxes for your hooks, tapes, buttons, pins,
and in short all the items which you require to keep up your
toilette. Ribbons, laces and edgings, collars and capes,
pocket-handkerchiefs, gloves, night-caps, and all such trifles
should be kept separate from each other, both for convenience
and neatness. A casket with a lock and key should be pro-
cured for all ornaments of value in case of fire. Your silver
gpoons should be kept in a tight box, that might be saved
from the thief as well as the fames. Could you imagine
the time saved, in orderly disposing of everything in your
house, and letting the utmost precision govern all your move-
ments and actions, you would not allow any person to dis-


XKD TOUltO WOMAN'S JKIKND.
221
cuade you from the practice and system to which I have
ever adhered; and to which I now recommend to you as
the only true basis for a well-regulated house, a pleasant
home for your husband, and an ever ready and prepared
house for the reception of your friends and acquaintances.
T here is nothing that will so operate as an incentive to true
peace and happiness in the domestic circle, as a well-ordered
and tastefully arranged house. Never fear being too pre-
cise. Keep your sofas, lounges and tables, free from hats
and cloaks or shawls. Uo not throw them on the back of a
chair, but put each article in its respective place at once ,
and then you will have no dread of putting to rights.
Wednesday may be your regulai day for baking, and Thurs-
day and Friday may be days devoted to visiting and sewing.
Always have some knitting by you that you can pick up at
times, when you cannot so conveintly sew. It is not necessa-
ry that ladies should always be engaged in drudgery if they
will only manage rightly. They have never adopted a system,
or their work would be a pleasure instead of a dreaded task.
Too many servants cause a woman (if she takes any interest
in her work) to be always looking after them. If you have
a small family, one good chore boy to milk, saw your wood,
fetch your water, go to market and render other assistance, he
can make your labors easy. If you prefer a girl,
she can do the most of the above mentioned chores, and be
of great assistance to you in many other ways, leaving you
only exercise enough to drive away ennui, and prove a bene-
ficial stimulant for your health and spirits. You will need no
more help, and your husband's interest would be enhanced
by your own industry, and you would feel that you was sus-
taining his otherwise sinking spirits. How given up to vanity
and idleness must a woman be, who can, (with perhaps a


124
THE PBACTICAL H0USEKEEPE1.
and fried brown in a little butter; warm biscuit or toast;
boiled eggs and a dish-of cranberries, is an agreeable break-
fast, both to the palate and stomach.
It is needless for me to say what is best for people. You
must be governed by taste in these matters. Codfish balls,
nice corned-beef hash, broiled pork, and ham, and veal steak,
and cutlets, fried pork and apples, fricaseed chicken; all are
suitable meats for breakfast, and many other dishes not men-
tioned.
With venison steak you shoufd always have jelly or cran-
berries, hot rolls and baked potatoes, or hot journey cake,
Kweet butter and the like.
It does not so much depend upon the great variety as to
have every thing in its perfection, and all neatly arranged.
It is this which gives a peculiar zest to the appetite, and a
superb relish to all we have.
We love a good breakfast but do not mind a great break-
fast.
Dinner is next in course. If you have soup let that always
lake the lead from a side table. If you have fish boiled or
baked, let that next in course and then a change of plates for
any other m«,ats you may have. If you have two kinds of
meat place them side by side in front of the carver. If you
have four varieties, place the two larger, for instance boiled
ham and turkey, a piece of roast beef and a chicken pie;
place the largest two one at the head, the other at the foot of
the table and the other on either side, and then arrange your
vegetable dishes and salads with taste and precision. Inter-
sperce your butter, cranberries and jellies as you prefer ; but
be sure a system governs every arrangement, be it little or
much. A lady of taste who is neat and a good cook, cannot
fail to please the epicure. Have cold bread always for dinner.


226 THE PRACTICAL HOUSEKEEPER,
but a little rice broth is convenient. Your meats and desserts
for common dinners must be governed by circumstances. A
piece of roast beef, mashed potatoes and turnips, boiled
onions, egg slaw or currant jelly and a cup of coffee, with
Indian pudding for a dessert. Or a boiled leg of mutton,
caper-sauce, boiled onions, mashed potatoes, a nice mango,
and an apple pie. Or a pioce of pork nicely boiled, skimmed
and peppered in spots, a dish of half turnips, one of boiled
cabbage, one of whole potatoes and egg slaw with coffee.
Some tumblers and a pitcher of water should always be placed
on the table at every meal. I trust that good sense will
teach you to discriminate what is best adapted to please,
without any further comment from mo on the particular
method. One thing more I would add. Be sure and have
your meals at the moment if you wish to make your husband
punctual. No lesson like example.
I will here add a few more receipts which are not among
those already written, but from which you may select both
breakfast and dinner dishes.
Boiled fowls with oysters.—You may take a young fowl
and fill it with oysters; put it into a jar and fill a kettle half
full of water and set the jar into it. Boil it for one hour
and a half, take the gravy in the jar, make it into a white
sauce with the addition of a beaten egg, cream, or flour and
butter; add to it oysters chopped fine.
Turkey Breast is delicious cut in slices half an inch thick
and boiled, season with butter, pepper and salt. You can
make a brown or white friccasee of the remainder.
Potato Cakes are very nice for breakfast: mash boiled
potatoes till smooth, add a little salt, then knead in some
flour and make into cakes; put a little lard in the pan and
fry brown on both sides; prick them when cooking.


AND TOUNG WOMAN'S FRIEND.
227
Another nice way to cook potatoes is, to boil them nearly
done, and then throw off the water and put in a lump of
butter and shake them around until brown or crisp, or dip
them in egg or bread crumbs and serve them the same way.
A Cabbage may be cooked nicely for dinner by parboiling
it in milk and water; drain it, then shred it fine and put it
into a stew pan with a small piece of butter, a small teacup
full of cream, well seasoned and stew till tender.
If you wish to prepare dried sweet corn for dinner, you
should put it in soak over night, with just luke warm water
enough to cover it; let it keep warm but not boil until you
wish it for the table; then add one teaspoonful of loaf sugar,
a little salt and pepper, half a teacup of rich sweet cream:
it is very nice, but boiling renders it hard and tough.
There is one thing essential to good housekeeping, and
that is to have everything convenient and useful for your
kitchen. Let your parlor be scant if either. You cannot
prepare dishes grateful and pleasing to the palate, unless
everything needful be at hand. There must be a system in
all this, and a cleanliness about all your cooking utensils
should be studied, so that the article itself may not be injured
and the delicacy of taste impaired by putting them away
dirty or unwashed. To say the least of this practice we
shouid call it a want of ambition, and a few hints on this
head is sufficient. Besure and keep your salt meats in readi-
ness for use, having them always under brine and the brine
sweet and clear from blood. You must make it a rule, at
least once a week to examine all these things so as to prevent
loss,
I


THK PRACTICAL HOtrgEKF.KPER,
own house; for those who are preparing to fulfil the high, des-
tiny of woman, will soon engage all the good help that our
country can supply.
A celebrated espouser of "Woman's Eights" says. "that
the objection often raised, that women could not leave their
babies to attend to duties away from home, is partly answered
by the fact that all women do not have this responsibility."
With so many noble advocates of Women's Rights, I will
not dispute nor contend against the doctrine sometimes advo-
cated, that equally with men, women should occupy the pul-
pit and the bench, and appear as advocates in the tribunals
of justice, and legislators in the halls of Congress.
Does it not appear strange that as woman becomes more
enlightened and intellectual, that she must feel as though
she must forsake home and family, to exert her influences
abroad. Is not the field of labor extensive enough around
her, to call for her talent and wisdom? Are not duties
devolving upon her that cannot be discharged or fulfilled by
those who have sordid ends to gain? Can any domestic
guard the health of children, teach them to govern their
temper, adapt expenditures to income, as well and judiciously
as wives? Are not the calls and infirmities of every family
sufficient to tax a mother's constant energies and tact? Are
there not a variety of duties that unceasingly demand a
woman's time? When will women see that home duties and
obligations, are more important to her than State and National
affairs? That to rule her house well, is no mean and trifling
accomplishment? To be affable to all, not forgetful of charity
nor wanting in sympathy.
Every wife has her husband's peculiar taste to study and
conform to; her children's habits to form, and pursuits to
direct. She has such a multiplicity of garments to keep in


AND YOUNG WOMAN's 1'UfEND.
231
passing away, too many times, the victim of a wrong educa-
tion. Mothers, how can your place be filled, and where is the
family growing up that does not need a mother's care?
Then why forsake your true destiny, and reach beyond your
true sphere? A mother and a wife should remain at home.
It is there she shines the brightest star in the atmosphere of
her own loved ones; where hallowed emotions fill every
heart around her, and every mind is open to receive her
counsels and profit by them. She can exercise a power at
home, which will never cease to be felt while time endures,
nor through the ceaseless ages of eternity.
THE END.
»


INDEX.

Preface..
Weights and Measure*.
Bread.
| Cream Tartar Cakes, No. 2 .
KJamway Cakes
!Cup Cake, No. 1
pack I !up Cake4, No 2
Pyipepsla Bread 'JCupTake No 3..
...48
...26
...26
yinur " Br»ad 1
Good Brown Bread... .l3
Pa km Bread 14
Potato Bread 141
Rive Br-nd Jj
Soda Bread 14
Sour Mi k Bread........
Yankee Bread
Rye Bread
Yeast.
Boiled Yeast
Milk Yeaat Is!
Hop Yeait I5
Potato Yeaat 15
Salt Riaings lfi
Yeaat Cakes la
Cup Cako, No 4
Cup Cake, No. 5
'lay Jumbles
"Mder Cake
Composition Cake
Crullers, No. 1
14C tullers.No.2
HI rollers. No. 3
li [Crullers, No 4 ....
IC uibals—to fry
jg ''heese Cakes.
...29
...29
...SO
Cakes.
A pan of Rolls 17
Apple Fritters, No. 1 18
Apees 26
Almond Cake ..31
Apple Fritters, No. 2 4l|
Albany Cases 43|
Apple Cake.
A very nice Tea Cake.
Barton Kisses
Pullets.
Cocoa Nut Cakes .
Cream Tarts
'hild's Feather Cuke
Common Gingerbread —
••onfec'ion«r's Pound Cake.
Cream Griddle Cakes
Cream B scuit
Corn Meal Cakes
Clove Cake 21
Corn Fritters 10»
Cracknels 44
C.eam Muffins ■ 46
Curd Cakes.... 47
...37
...38
...40
...42
...42
...43
52 Ckeap Loaf Cake 4S
.28
ream Tartar Cakes,No.l.
Oanellons
l<i|Cocoa Nut Cakes, No. 2
Crackers..
Cheap Black Cake
delicate Cake
Doughnuts
r>eli«ateCake,No.2.
Die' Cake
iomestic Cake
Du'ch PuTs
Oover Cake..
Brentford Rolls }'
Black Cake, No. 1 1»
Black Cake, No. 2 1»
Beach Jumbles J4
Butter Drops J*
Bridget Bread Cake JJ
Banbury Cakes f>,
Bath Cakes I *
Bakers' Gingerbread J , "-21
BestG.ngerbread iT^^^^C*^-
» tefc:.. ««««^» *»rc
Buckwheat Cakes K«Kb0""
Butter Toast JJjfttS Ra8k,r.i,- M
Buckwheat Pound C.ke 5H*conomT Cake
Corn Stereb Cake - »3|French Tea Cake
Oreum Cake 21 [French Rolls 1K
CreamCak.fwl'thout" Egg! g|M«! Turn Overs.
.'.44
..47


INDEX.
235
i.
Mash Pudding 6S,
Nice Apple Pudding . 76!
PUin Rice Pudding 67
Puff Pudding, No. 1 68
Puddings in haste - 69
Plum Pudding, No. 1 70
Plum Pudding, No. 2 7C
Puff Pudding, No. 2 71
Prune Pudding 76
Potato Cheese Pudding 96
Plain Carrot Pudding 9t
Poor Man's Pudding 65
Quaking Pudding.
Queen Orange Pudding .. 72
Kich Rice Pudding . 67
Rich AppTe Pudding,
Rich Lemon Pudding 76
Small Rice Puddings 67
Sponge Pudding 67
Steam Pudding..
Sweet Apple Pudding.
Jaune Mange J»
jLemon Honey Comb T8
Lemon and Orange Cream 91
Lemon and Orange Sugar 81
Lemon Custard °4
Lemon Fritters.. — 99
Slock Cream - '*
Mulled Buttermilk ■*
Macaroni Dessert -
Molasses Candy «■
Ornamental Pyramid..- - 83
Ornamental Butter g
Ornamental Paste
Prince Floating Island for Dessert 63
Pine Apple Ice Cream
74| Paste Tarta -*»
Preserved Turn Overs
Potato Apple Fritters ™
Pastry Cream **
70
71
7J
Sweet Potato Pudding, No. 1 —
Sweet Potato Padding, No. 2..
Sago Pudding-
Spawn Pudding .".
Tapioca Pudding 60
Transparent Pudding 70
True Orange Butter Puff. --76j
Welsh Pudding... 'J
Ihncy Dishes or Desserts.
Arrow-root Custard' 79
A Trifle »7
Another Icing gjj
Apple Snow *°[
Apple Ice - -»!
Almond Custard ™
Blano Mange 83|
Boiled Custard »'
Buttermilk Pop JJ
Common Creaui J*
Curds and Cream
.Cake Trifle ?g
Cakes a la Polanaise W
Charlotte Rousso
Cold Custard -
Cheap Custard -- --88
Conserve of Roses 80
.Custard without eggs 91
•Coffee Cream J".
Common Custard .
•Cocoanut Snow . 37
Outch Cheese 100!
Egg Gruel •
Froth Icing
Floating Island . 'y
Frosted Fruit — 108
For Whipt Cream JJ
Fruit Rice Custard M
STor Quinced Cream
Gooseberry Custard 07
Hominy ...98
leing for Cakes
Ice Cream '8
Raspberry Cream 7*
Ribbon Blanc Mange 84
Rice Custard Balls 96
Strawberry "Whisk 81
Superb Cream 78
Snow Cream J9
Snowballs
Sack Cream 04
Scotch Marmalade . 9*
Sweet Paste Jelly Tarts 85
To Keep Orange or Lemon Juice 84
Vanilla Whipped Cream 81
Whipt Lemon and Orange Cream 80
Welsh Rabbit »*
Jetties.
Acidulated Rose Jelly Jj
Arrow Root Jelly 85
American Gelatine 88
Almond Jelly 98
Apple Jelly »J
American Jelly , -8'
Black Currant Jelly 103
Calf's Foot Jelly 86
SlCranberry Rice Jelly
S8 Currant Jellr J«l
ICranberry Jelly J"
Gooseberry Jelly »g
Ivory Dust Jelly 81
Ice Jelly g
Lemon Jelly .
Quince Jelly 10*
Orange Jflly »™
Rice Jelly £
Sago Jelly »«
Tapioca Jelly 5
White Currant Jelly
Preserves.
Apple Marmalade 106
Brandy Peaches 105
Barberries 106
Baked Pears 108
Baked Applea ...j.,..,. 108


23G
INDKX
Cherries - - JJ2|
Coddled Apple! }]»
Crab Apples ™
Currants J 07
Cranberry Sauce HI
Dried Apples 105
Dried Peaches — 107
Green Currants 10°l
Gooseberry 107
Honey Butter ">',
Plums' 00)
Pine Apples 102
Preaerred Pippins 104
Preserved Peaches 104
Preserved Pumpkin - 104
Pear s 355
Quinces
Siberian Crab I03
Stewed Prunes 1051
Stewed Apples 107
To bottle Fruit 109
To clarify your «ugar-.- 100
To make Jams 10'
Tomato 101
Tomato Jam -—.102
To preserve Peaches fresh.........—-106
To keep Preserves 10°|
To dry Fruit W
Water Melon Kinds 101
Apple Water
Ale Posset
Beef Tea
Currant Wine
Coffee
Chocolate or Cocoa
Crust Coffee
Carbonated Soda
Cream Nectar
Cold Beer
Cheap Currant Wine.
Grape Wine...
Lemon Wine
Lemonade
MullPd Wine
Orange Sherbet
Peach Cordial
Raspberry Shrub
Syllabub
Spruce Beer
Tea.
To make Sherbet
To make Metheglin..
Wine Whey
Water Gruel
Apple Sauce 77
Boiled Sauce 77
Cream Sauce 77
Egg Sauco 112
Mint Sauce . 112
Maple Molasses ..77
Orange Sauce .. . 77
Oyster Sauce..
Sauco Common .. 7T
Artificial Oysters 113
A very nice Dish 120
Apple Hash 132
A Boast Turkey 128
Apple Slum 131
Alamodo Beef. 134
A Breakfast Dish 146
A Cheap Stow 141
Beef a la mode .... . ..—113"
Bologna Sausages 113
Biscuit Sandwiches 115
Beer Steak Pie 118
Beef Steak Pudding 120
Beef Cakes 121
Baked Veal 137
Baked Beans and Pork 123
Boil a Turkey 125
Bullock's Heart 126
Beef Steak to broil r 136
Broiled Pork 127
Boiled Fish 128
Broiled Mackerel 129
Broiled Mutton or Teal 134
Baked Pork 133
Balls of Bread Crumbs 140
Chicken Pie 118
China Chilo 11»
Cecils 121
Chicken and Veal for Curries 125
Common Hash 132
Codfish in various ways 130
Cairs Head 13»
.111 Chicken Salad 133
112 Chowder 138
.112 Dried Apple Pot-Pie 110
91 Drawn Butter 116
110 Ducks 128
.90 Eels 140
110 Fish Cake 119
111 Fried Oysters 122
.110 Force Meat Balls for the table 125
.*110 Fried Pork and Apples 133
.88 Friccaseed Chicken 127
.81 Fried Fresh Fish 128
Fried Oyster Fritters 134
Giblet Pie 118
.83 Hotch Potch 119
.90 Halibut 125
.111 Head Cheese 130
111 Liver Puddings 114
.90 Lamb Fry 126
.87 Liver 126
95 Marbled Tongue 136
Mrs. White's Dish 122
Mutton Chops 123
Mutton Slices in Cream 139
Oyster Fritters 140
Oysters Friccaseed ....135
Oyster Pie - 141
Potted Beef 113
Parsnep Cake 115
lia'Pork Omelette

A J


238
INDEX.
Parsnepi 154
Potato Balls 159
Pumpkin Stewed —159
Radishes 155
String Beans -- 16.
Squash . 153
Stewed Mushrooms 153
Saucr Kraut - 157
Succotash... ... . . 158
Sweet Potatoes 155
Turneps 154
Tomato -- 157
Tomato Catsup 15'
Vegetables—how to cook 153|
Vegetable Oysters or Salsify 155
Vegetable Kgg 158
Soap and Lvpiid,
Convenient Washing Liquid 164
Castile Soap UO]
Hard Soap 1M
Sort Soap 163
Soda Soft Soap 163
Windsor and Castile Soap 18(1
Savings.
Another Cement 165
i Substitute lor Cream
A convenient Dye for the Hair 174
Blacking Stove* -.175
Cement to Mend China or Glass 165
Cure for Red Ants 167
Camphine for Polishing 172;
Cologne <*ater 167
Cement for Iron Culinary Utensils 168
Cornstarch 182
Celery Vinegar 177
Chinese Method of Mending China 177
Easy Mode of Washing 166
Excellent Varnish lor Umbrellas ..174
For Whitewashing . 168
For Bleaching Straw Bonnets ...180
for Polishing Boots 175
for Cleaning Steel or Iron Polished
Stoves j?8
Griddle Greasers, nice 166
Gum Arabic Starch 172
Gooseberry Vinegar 175
How to Judge the Properties of Nutmegsl7S
Indelible Ink 16
Imitation of White Wax Candles 168
Method of Setting Pencil Drawing 170
Oil Preparation, also Preparing the
Paints 171
r and Jelly Bags 175!
.175
nent Bed Ink for Marking Linenl74|
Hose Brandy 174
Soda for Washing Mfl
Silk Dresses - 170
Small Beer.. 173
To Restore Silk Hose 10«
To Preserve Beef.
To Cure Hams
To Kemove Grease Spots., .
.
To Restore Colors in Broadcloth 172
To make Blue Ink 171
To Remove Sturm from the Hauds 171
To Restore Tumbled Plumes..
To Remove Jce
To Make Court Plaster
To Make Portable Glue
To Uleanpe Gold Ornaments 169
To Separate Wan from Honeycomb 169
To Clean Oil Paint ....169
To Remove Stains from Hooks 169
To Clean Marble...1 169
To Take Mildewoutof Linen ..180
To take out Ink Spots 180
Transferring 180
To save Lemon and Orange Rinds 175
To clean Wiuo Decanters ..181
To destroy Rats or Mice 174
To make Rosewater 174
To save Boots and Shoes ..175
To save Pickles any length of timo 176
To grow Double Flowers 176
|To make Cider without Apples -176
To make Whitewash Adhesive 181
To get rid of Cockroaches ...181
To remove Iron-mou d from Linen 182
To distinguish Old Eggs from New 177
To loosen a Glass Stopple... 177
To clem Gold and Silver Lace 177
To preserve Metals from Rust 177
To take the smell of Paint from rooms.178
To preveut Inconvenience from Perspi-
ration of the Hands 172
To make Sweet Oil 173
To keep Oranges and Lemons 173
To preserve Cream.. 170
To destroy Fleas ..170
To make Economical Wicks for Lamps. 170
Transparent Paper 170
To keep Arms and Polished Metals from
Rust 170
To prevent Sea-sickness 172
To prevent Ink from Moulding 172
To make Good Butter 178
Winter Flowers 178
Omvmicnt Remrdics.
A mild and gentle Cathartic... -.191
An Emetic...
A strengthening Beverage - 196
Bruises — -'- 1°»
Bleeding at the Lungs 186
Bleeding at the Nose 186
Blackberry Syrup 187
Blisters 1W
Cure for Croup -
Cure for Gangrene 188
To Dye Black 179 Cure for Sprain 18*
To Cleanse Hard Water .. ..165 Corns.. -
To Color Soiled Gloves... 165 Chilblains ,
To Restore Soiled Gloves 16S Cure for Brysipela*


INDEX.
239
Cholera Medicine 186,
Cure for Hydrophobia 187,
Cure for Mumps - 188J
Canker Mouth - 18?
Cure for a Felon or Whitlow
Cure for Bronchitis .- - 159
Cough Syrup—Dr. Perry's 190|
Cure for Bumbs 190
Chapped or gore Lips 18"!
Cure for Hysterics 193
Dropsy VZ
Dysentery - *°
Diarrhoea '|-
fiDressing Wounds 18J
Ear-ache - 18
For a Ringworm l^S.
For trie Sting of a B<,e or Wasp IS.
For Heartburn - I84
For Sick Headache ..186
For Calomel Sor» Mouth... ...1H7
For Scofu'a, Boils, &c 1|-
For bad Swellings - 188
For Common Headache 19:
For Chapped Hands - - -J*-.
Forcuring Worms in the Human body.191
For a Billious Stomach 195!
For Weak Joints 195
Hiccough l?'i
Herbs 3-94
Honey Water 190|
Inflammation of the Kidneys ..18
Inflammatory Rheumatism 191
Inflamed Eyes 190
Infant Syrup for Diarrhoea 194
Lockjaw. Jjjfl
Night Sweats 18?'
Nervousness 191
Milk Punch I95
Poultice for Old Sores 186
Poison by Ivy 189
Purifying Wash for the Skin 193
Panada for the Sick 198i
Salve for Burns 184
Sore Nipples 184
<icknessat the Stomach 186
Sore Throat_ 186
Sp»edy Cough Cure 188
-alt Rheum J™
strengthening Syrup 18»
The Piles 18?
To Remove Motes from the Eye 187
To Cure the Bite of a Rat 188
To Curo the Bite of a Rattlesnako 189
To Make HotDrops 189
To Cure Fits caused by Worms 186
To make the Cefiebrated Composition...191
To Prevent the Toothache 192
To Strengthen Wea 1 Limbs and Jointsl92
"0 Cure a Wound occasioned by a r,aill92
o prevent a Wound Bleeding too muchl92
To promote Digestion 194
to Produce Perspiration 195
To Cure a Bruise in the Eye... 190
Tf increase tke Growth of Hair 193
To Fumigate 'oul Rooms 193
To Expand the Lungs -.194
To Sweeten the Breath after Eating On-
ions .-I*8
To make Crust Coffee forthe Sick 191
"o Purify Muddy Water for use 191
Wens.... 1»2
Whooping Cough 196
Miscellaneous.
Weights and Measures - 6
Carving - J9?
fivery Pay's Employment U»
m Health.. 20O
Cleaning House. *c -. 206
Remarks and Advice 1
Useful Hints 160
On Necessary Articles, Sc. 208
Economical 216
In Help and Home Duties 228
On Preparations for the Table 22S
ERRATA.
Page 13—Moul<l should be mold.
Page 36—Plumb should be plum-
Page 36—One pound of flour, omitted in rt Golden Cake."
Pago 51—Also half a pound of flour in do.
Page 226—" Egg Slaw with Coffee" should be left out, and "B«t8
vine gar,*' instead.
Page 14—For peal rea,d peel.
Page 205—For "Rubbing it out," read rapping it out.
Page 206—For ''hand-irons" read and-irons.
Paae 212—For "beaten" read beater.
Page 216—For "They ashes," read Vw, ashes.
Page 218—For "slatterly" read slatternly.
Page 223—For "boiled ham" read broiled ham.
Page 224—For "intersperce" read intersperse.
sliced in sharp