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MRS. ELLIOTY’S HOUSEWIFE. 
 
 CONTAINING 
 
 PRACTICAL RECEIPTS IN COOKERY: 
 
 BY 
 ARS. SARAH OA. CELDIOTT, 
 
 OXFORD WN. @, 
 
 To do good, and to communicate, forget not.— HEB. xiii. 16. 
 
 PHILADELPHIA: 
 CLAXTON, REMSEN & HAFFELFINGER, 
 624, 626 & 628 MARKET STREET. 
 Poe 
 
Entered ‘according to Act of Congress, in the year 1870, by 
 HURD AND HOUGHTON, 
 in the Clerk’s Office of the District Court of the United States for the 
 Southern District of New York 
 
THIS, MY FIRST OFFERING TO THE PUBLIC, 
 ¥s vespectfully inscribed 
 
 TO THE PHILANTHROPIST, 
 
 GEORGE PEABODY, 
 
 IN GRATITUDE FOR HIS AID TO THE WOMEN OF THE SOUTH, 
 
 AND FOR MENTAL AND MORAL IMPROVEMENT. 
 
 ENGLAND ERECTS SCULPTURED STONE TO ENDURE FOR AGES, BUT 
 THE GOOD SEED SOWN IN THE HEARTS OF AMERICAN YOUTHS 
 WILL ERECT A MONUMENT, “IN THE RANK OF GRACIOUS 
 AFFECTION,”’ TO STAND FOR ALL TIME TO COME. 
 
 ; SARAH A. ELLIOTT. 
 
 OXFORD, GRANVILLE County, NorTs CapoLina. 
 Sept. 20th, 1869. 
 
 Pons Gio 
 

 
PREFACE. 
 
 ——~¢— 
 
 ALTHOUGH one may not aspire to exert a wide 
 mfliuence like such women as Hannah More, Har- 
 riet Newell, or Isabella Graham, it is still true that 
 there is an influence in woman, always pervading 
 and powerful; and the importance of exerting it in 
 every sphere of life should be deeply impressed 
 upon her mind. The change of times in the South 
 indicates! to woman there a solemn duty. In the 
 discharge of it she must look to God to sustain her. 
 Her influence at home and abroad over her own 
 sex, and through the various circles of human life, 
 makes it a duty to call into action the power of the 
 mind, and lay every resource under contribution. 
 Woman exerts a vast influence upon society as well 
 as in the ordinary scenes of life, and to her is 
 intrusted a moral power that hardly knows a limit. 
 The mother exerts an influence that years will 
 never dislodge, though the child may be far removed 
 
 
 
v1 PREFACE. 
 
 from her. The wife can exert it over her husband 
 for good; to her the instruction of children, the 
 regulation of the domestic, and the entire manage 
 ment of the household are committed, and her do- 
 minion should be in her family circle. Feeling the 
 - extent of that influence, that ought to be written on 
 every female heart, I have prepared a work, origi- 
 nal in its ideas and novel in this progressive age. 
 
 I have not aimed at great attainments in science 
 or literature, but with a view of accomplishing some 
 good in the household, I offer these receipts for 
 cooking. When the care of all that appertains to 
 the interest of him woman vows to love, honor, 
 and obey, is commited to her charge, she will not 
 find that anything adds more to the consummation 
 of his perfect and complete happiness, than a well 
 regulated, systematic management of his household 
 affairs. 
 
 Two years ago I heard an address delivered by 
 Dr. Leroy M. Lee, whose talent is too well known 
 to require an elaborate encomium from my pen. 
 Upon a friendship formed in early years (that dif- 
 ference in church doctrine has never lessened) I re- 
 quested the following selection, to give it circula- 
 tion in the ‘ Housewife.” ‘Our young ladies 
 need a chemistry, that understands the merit of 
 soap, knows how to make it, and loves to use it ; 
 
PREFACE. vil 
 
 that, appreciating good bread as a cardinal virtue 
 of personal comfort and family happiness, studies 
 the hidden qualities and mysterious workings of 
 yeast, the art of kneading, and of first and second 
 rising, and of baking; and preserves quiet, and 
 promotes good humor, by daily deliverances of 
 rolls, biscuit, and bread, and ‘veritable hot cakes,’ 
 that rest on their plates as graceful and light as 
 foam on the sea; that extracts ‘stains and stings 
 from the heart ; that disintegrates the ‘rocks of 
 offense ’ in domestic life; that displaces the ‘ stones 
 of stumbling ’ from the manners and characters of 
 the household ; that analyzes the contents of the fam- 
 ily purse and consults the thermometer of prudence 
 for the temperature of home economy ; that gathers 
 and groups the elements and affinities of the family 
 into a compound of order, harmony, and love; that 
 distills from sorrow and trouble a precious perfume 
 and balm for wounded spirits; that crystallizes 
 the tears of the household into precious jewels of 
 grace and loveliness; and transmutes the family 
 circle into a crystal palace, peerless in beauty, grace- 
 ful in its proportions, and glorious in its furnishings 
 for personal comfort and social happiness. Such I 
 desire my feeble effort to teach ; and when with this 
 she can add painting with artistic taste and skill, and 
 
 with artless coloring, wpon the sacred substance of 
 
Vill PREFACE. 
 
 her own soul, portraits of Faith, Hope, and Charity ; 
 pictorial representations of the power of ‘ the world 
 to come,’ as a power in her own heart, and, espe- 
 cially, in the world of her own life ; landscape views 
 of heavenly life in the home circle, its tranquil pleas- 
 ures, its diligence in sowing good seed in gentle 
 and stony hearts, its joyous harvest songs, its silver 
 fringed clouds, and its ever-shining light, stream- 
 ing down on hill and valley, forest and fountain, 
 from the Great Father of Lights through the Sun 
 of righteousness and peace ; embroidering her 
 heart and home life with soft, delicate, and many- 
 colored threads of patient toil and loving care; 
 filling up the texture of daily life with flowers 
 of beauty in words of kindness and deeds of 
 of love; making even common duties to take the 
 form and order of holy employments; and work- 
 ing into all the habits of the household, and of 
 her own thoughts, feelings, and actions, the order, 
 regularity and beauty of ‘ wrought needlework of 
 scarlet and fine linen ;’ clothing herself with ‘the 
 garment of salvation,’ and wearing on all occasions, 
 as the most precious and priceless of all garniture, 
 the white robes of purity and peace, gemmed and 
 erowned with ‘the ornament of a meek and quiet 
 spirit ;’ and music, child of the skies, light, life, and 
 
 love vocalized ; music, whether scientific or natural, 
 
PREFACE. x 
 
 vocal or instrumental, secular or sacred, anyhow, 
 anywhere, always a power and always in place, 
 when the heart’s in tune —the soul singing is ‘the 
 soul of song;’ music, a charm and a power, of 
 which God gave the use, but of which too often 
 and too generally the devil has the control and 
 | application; music, not a fashionable accomplish- 
 ment of fashionable hours for fashion’s sake, but an 
 embellishment of personal character, a graceful ex- 
 pression of the otherwise inexpressible sentiments 
 and feelings of the soul, as, in its gladness and 
 hope, it stretches up to catch and reécho the de- 
 scending strains of the singing angels, making 
 _heaven and earth vocal with their jubilee song of 
 ‘Glory to God in the highest, peace on earth and 
 good will to man. 
 
 ‘¢ Music, sweet music, while working and at rest ; 
 in the pantry, in the chamber, in the parlor ; over 
 the cradle of infancy, and by the couch of the dy- 
 ing; in the closet of secret prayer; in the devo- 
 tions of family worship, in the assemblies of God’s 
 people on the holy day in the holy place, singing 
 not, in the absurd notion, as a part of worship, but 
 as worship itself; singing out of and up to the real- 
 ized sense of personal religious life, whose source 
 is héaven, and whose inspiration is love; ‘singing 
 
 with grace ’ and ‘making melodv in the heart unto 
 
x PREFACE. 
 
 the Lord,’ fulfilling, in experience and expression, 
 the prescript of the Apostles, ‘ Let the word of 
 Christ dwell in you richly in all wisdom ; teaching 
 and admonishing one another in psalms and hymns 
 and spiritual songs; singing with grace in your 
 hearts to the Lord,’—a kind of music this, not as 
 fashionable as it deserves to be, but yet ennobling 
 and transforming, first learned amidst earthly toils 
 and cares, and then, and forever to be sung as the 
 new song of heaven. With these deportment, com- 
 prising not, as its sum total of character and object, 
 the easy mannerisms of polite and fashionable so- 
 ciety, but the gentle outflowings, in home life and 
 daily duty, of true womanly excellence, in personal 
 goodness and social usefulness; a character, self- 
 reliant, and sustained, not by pride of wealth and . 
 station, or the gay trappings of costly adorning, but 
 by the power of an inward life of grace and truth, 
 seen in gentleness and purity of conduct, and in 
 modesty, simplicity, and economy of apparel; and 
 felt in earnest efforts to multiply home comforts, 
 and lessen household expenses ; a dignity of honor 
 and honesty that declines all acquaintance with > 
 ‘bills of the store’ and loves ‘ Pay as you go’ 
 or refuses to go at all; and that is brave-hearted 
 _enough not to ‘ eat the bread of idleness’ nor to 
 
 ~ waste the energies of the intellectual and moral 
 
PREFACE. Xl 
 
 nature in the reading of novels, and the pursuit of 
 the deceptive and pernicious frivolities of a life of 
 pleasure ; in short, a deportment involving a grade 
 of character resting on goodness, governed by duty, 
 and guided by religion, that refines the feelings and 
 gives the charms of grace and dignity to the con- 
 duct; and that realizes in personal experience and 
 social approval the full measure of the inspired 
 sentiment and assurance, ‘Favor is deceitful and 
 beauty is vain; but a woman that feareth the Lord, 
 she shall be praised.’ Yes, praised by all who 
 have sense enough to discern and appreciate true 
 excellence of character; and to discriminate be- 
 tween the substantial virtues of the queen bee in 
 the orderly management of the home hive. With 
 such instructions, may not the result be a vision of 
 brightness and beauty bursting upon the mind, and 
 growing with ever expanding glory before the im- 
 agination; our land blooming with the freshness 
 and fragrance of a garden; homes of peace and 
 plenty multiplying on every hand ; busy hands and 
 happy hearts filling all the places of life with con- 
 tentment and joy; the sad past be forgotten, and 
 Time and Providence healing the wounds and effac- 
 ing their scars. The living present is the good time 
 to come; come with its heart full of love, and its 
 hands full of blessings; and the future is, to faith« 
 
xu PREFACE. 
 
 and hope, as gorgeous as a saint’s vision of the holy 
 city, descending from God out of heaven. 
 
 ‘‘In that good time coming, and to be hastened 
 by the busy hands and blessed agency of educated 
 and holy women, daughters of the South, ye who 
 heed these instructions, will occupy a prominent 
 and honorable position of labor and love. May 
 it happily be exclaimed, ‘many daughters have 
 done virtuously ; but thou excellest them all.’ ”’ 
 
WEIGHTS AND MEASURES. xii 
 
 WEIGHTS AND MEASURES. 
 
 About twenty drops of any thin liquid will fill a 
 common size teaspoon. 
 
 Four tablespoonfuls, or half a gill, will fill a com- 
 mon wine-glass. | 
 
 Four wine-glasses will fill a half pint, a common 
 tumbler, or a large coffee cup. 
 
 A quart black bottle holds in reality about a pint 
 and a half. 
 
 Ten hen eggs weigh one pound before they are 
 broken. 
 
 A tablespoonful of salt is generally about one 
 ounce. 
 
 One pound of butter is one quart. 
 
 One pound of flour is one quart. 
 
 One pound of loaf sugar is one quart. ~ 
 
 One pound and two ounces of Indian meal are 
 one quart, 
 
 One pound and two ounces of brown sugar is 
 one quart. 
 
 One pound and one ounce of powdered sugar 
 
 are one quart. 
 
CONTENTS. 
 
 er ad 
 Page 
 PRELIMINARY r e e ° ® e ° s e e if 
 Sours e e e e Leek) e 6 e 10 
 
 Fiso . © Det felines 2a8 | etude Riot Pe reas SO pace 4 
 
 MATS : 4 4 ° ° ° ° A . - 45 
 Poutrry . - : 5 ° ° . ° ° . 64 
 CurED MEATS, ETC. * 4 : A A 4 ‘ 81 
 VEGETABLES A “ : : - : : : ~ 96 
 DRINKS . 5 ; : 4 : 4 : : : 112 
 BREAD .. : : : ; ° : < : ; et ia rg 
 Eeas anp Burrer . : : : 6 : 150 
 
 YEAST . : ; - ‘ “ : ‘ A : 155 
 PUDDINGS AND PASTRY . - : . < “ : 163 
 PICKLES AND SAUCES. : A A ; 3 . mele 
 CAKE - ; : 4 ° ° ° A | 5 236 
 
 PRESERVES . é : : : : es ta . bearG 
 Ick-cREAM ; A : : . . A ‘ c 289 
 Fruits and CoRpDIALS : ; 4 ‘ ' : . 804 
 MiscELLANEOUS : F : . 4 ° ‘ : 317 
 
 CARE OF THE SICK . A . - 3 ; a O27 
 FoR THE SICK ; : . rt a 5 : EH 329 
 
MRS. ELLIOTT’S HOUSEWIFE. 
 PRELIMINARY. 
 
 FIRST DIRECTION. 
 
 The first direction I offer is to have every con- 
 venience in your kitchen your means will allow, to 
 prepare each meal expeditiously. If you use a 
 stove, see that your wood is cttt the right length, 
 so the door will shut tight, and kept near at hand; 
 have your holders in place to remove the covers ; 
 put on your tea-kettle filled with water, and as the 
 fire burns, that will heat and be in readiness to 
 scald your pans. Have a shelf on the right hand 
 of the stove and a table near it; have nails or pegs 
 on the edge of the shelf to hang towels, wash-rags, 
 and mops on, and a dish with soap on the shelfi 
 Have a standing rule that there must be soap 
 kept in it, and the articles for use hung up imme- 
 diately after being used, to avoid a search when in 
 haste to take up the meals or prevent overcooking. 
 Have a drawer in the table in which to keep the 
 knives and forks, cake-turners, and spoons which 
 you require in cooking, and on the table a piece of 
 sheet iron or tin to set the hot pans or stove-coyers 
 
 4 rae 
 
2 MRS. ELLIOTT’S HOUSEWIFE. 
 
 on. If you have no closet in your kitchen, have a 
 large tin safe or a cupboard to keep your cooking 
 utensils in, and have them always cleaned after being - 
 used, and put in their respective places — iron ware 
 on lower shelves, pans and moulds on the upper. 
 You will find not only economy of time by attend- 
 ing to these rules, but a great saving in their use. 
 Nothing is more calculated to ruffle the temper 
 than having to wait for an article to be cleaned we 
 are in a hurry to use, particularly if unexpected 
 company requires an addition to the meal. Have a 
 standing order for water to be always in the kettle 
 during cooking hours, for there is constant need of 
 it, not only for proper cleanliness, but to add to 
 soups or other boiléd dishes. In addition to the 
 utensils usually sent with a stove, have a porcelain 
 kettle for custards, preserving and pickling oysters, 
 a porcelain saucepan for boiling rice, milk, and 
 little delicacies for the sick, tin and earthen pans 
 for puddings, and shallow plates for pies. If there 
 1s no steamer to fit the top of the dinner-pot, have 
 one made of tin, to cook your Irish potatoes in, and 
 one to fit the large tin boiler, with a fish slice in it 
 to boil rock-fish or sheep’s-head. — 
 
 The same rules apply to a range, but those who 
 are not so fortunate as to have either stove or 
 range, will have to be guided by different ones, in 
 the open fire-place, with the Dutch oven to bake 
 in, spider to fry in, broiling irons to broil on, and a 
 crane in the chimney to hang pots and kettles on. 
 In our good old days, how well I remember see- 
 
PROVIDING FOR THE TABLE. 3 
 
 ing a laree ham, from the well-filled smoke-house, 
 nicely washed and put in a large dinner-pot of cold 
 water, and hung on the crane, to be swung back 
 over a hot hickory fire, cracking and burning to 
 prepare coals for the numerous dishes to be cooked 
 on the wide hearth in front; and when the ham 
 was partly done, cabbages quartered and dumplings 
 of corn meal made up with the “ pot liquor ” were 
 thrown in to have the rich flavor of the ham im- 
 parted to them; then smaller pots on the crane, 
 with soup of some kind, corn or bouillon beef, 
 vegetables of every variety as they were to be 
 cooked, and before this hot fire a turkey and pig 
 hung up to be roasted (or placed in a tin kitchen 
 made for that purpose); Dutch ovens filled with 
 chicken and oyster pies, baking in large pans ; spi- 
 ders with chickens frying and ducks baking; fish 
 boiling and fish stewing; and at the same time a 
 rich English plum-pudding boiling, to take its place 
 at the head of dessert, prepared the day before, of 
 orange, lemon, citron, and cocoa-nut puddings, 
 jellies, trifles; syllabubs, blancmange, ice-cream, 
 and fruits to tempt the palate of invited guests ; 
 and though stoves and ranges are more convenient, 
 yet they can never equal the good old fire-place, 
 when managed by one of our well skilled Southern 
 — cooks. 
 
 PROVIDING FOR THE TABLE. 
 
 Providing for the table should be guided by the 
 means that you can honestly command. Within 
 
4 MRS. ELLIOTT’S HOUSEWIFE. 
 
 the reach of all there is a style in which the mil- 
 Hionaire’s wife in her gilded walls cannot surpass 
 the wife of the peasant in her humble dome, It is, 
 that the prominent feature of her table should be 
 cleanliness, with a tasteful arrangement of the dishes 
 bearing the savory meats to tempt the appetite. 
 
 The snow-white cover, damask or home-made (or 
 the clean white table with those unable to enjoy 
 the luxuries of life), speaks the character of the 
 housewife. With her pure white china oer ware, 
 polished from hot water and soap, her castors bright 
 and well-filled, her knives. and forks shining, the 
 napkin folded tastily in the crystal goblet and the 
 salt-cellar with fine sifted salt by each plate, the 
 nicely printed butter with bright spoons lying by, 
 her husband is not afraid to urge a friend to par- 
 take of his frugal meal. ‘¢ Knowing her household 
 is clothed with scarlet,” he is sure the repast will 
 be made sweet by the influence of her smile, when 
 recommending the dishes as his favorites, and the 
 absence of all apologies. 
 
 A PLACE FOR EVERYTHING AND EVERYfHING IN 
 PLACE. 
 
 Housekeepers in the country villages or through 
 the South, have not the many conveniences city 
 ladies enjoy, therefore they are entitled to more 
 credit for their skill. This work is prepared for 
 the rising generation in the Southern States, but 
 the receipts given for cooking will tempt the most 
 fastidious taste. They are the result of twenty 
 
A PLACE FOR EVERYTHING. E 
 
 years experience, not only from presiding over a 
 household, but as a superintendent of fairs and 
 feasts for church and charitable purposes during 
 that time. I acknowledge my indebtedness to Mrs. 
 Randolph of Virginia and Miss Leslie of Penn- 
 sylvania for many useful recipes in preparing for 
 my table and feasts, and some few selections from 
 their admirable works could not be resisted, to add 
 to my practical experience. My first instructions 
 are given to the kitchen. My second comprises 
 the dining-room, pantry, smoke-house, daily-room 
 and others. With the dining-room well arranged, 
 white walls free from webs and _ specks, carpets 
 swept, or floor nicely scoured, the snow-white table 
 spread for a repast, will give zest to a meal, be it 
 ever so frugal, that unwashed windows and a care- 
 less air of a room can never invite. The old-fash- 
 ioned cupboard and sideboard have given place to 
 pantries attached to the dining-room that are very 
 convenient. Shelves put up on the wall, with glass 
 doors in front, for china and glass; net wire-work 
 doors for cold food and drawers underneath for table 
 linen and other articles for use; with a table or 
 wide shelf in one corner to place cup pan, soap 
 dish and brush on, and hooks above to hang cup 
 towel, mop, and wash-cloth. On the lower shelf, 
 _with glass front, arrange dishes for breakfast and tea, 
 the tea-pot with strainer on the spout, coffee-pot and 
 hot water kettle, basket for silver, and box for 
 Knives, with a waiter for salt-cellars and butter 
 . save-alls. Next shelf, goblets, castors, and dinner 
 
6 MRS. ELLIOTT’S HOUSEWIFE. 
 
 dishes; and extra glass and dishes on the upper. If 
 you have no dairy-room or tin safe to keep your 
 milk in, place it on lower shelf with wire front. 
 These arrangements will enable you to spread or 
 clear off a table with dispatch. Always have your 
 knives cleaned when breakfast dishes are being 
 washed, castors inspected and well filled. Keep 
 a piece of silver soap.or whiting near at hand, 
 with woolen cloth to polish the stand and remove 
 any green spot the vinegar may have made. On 
 opposite ‘corner have a hook for the broom and 
 duster, and large boxes made with lids to keep meal, 
 flour, and sugar, secured by a lock. I once visited 
 a systematic farmer, near my home, who had a place 
 for everything, and, by the influence of a good wife, 
 everything was in place. The dairy-room was under 
 a shady tree with a pump close at hand ; under the 
 roof, back and front, a ventilator, with the milk pans 
 hanging near ; an upper shelf for jars of butter, and 
 lower cross shelves, with sliding doors in each end, 
 made deep and tight to hold water for the milk 
 pans to be placed in. A simple trough conveyed 
 the water from the pump to the deep shelf, and three 
 times a day the opposite sliding door was raised, 
 when coo] water was pumped in, to let the other 
 flow in a reservoir for the cows. After they drank, 
 the stop was taken out of the bung at the side, 
 water ran off, stop replaced, and when their thirst 
 was again to be quenched, all was fresh and no 
 stagnant water to produce disease. These hints, 
 with the modern improvements, may appear stale, 
 
A MODEL PLACE. y 
 
 yet remember all parts of our vast country have 
 not the improvements at hand and must be guided 
 by simple rules. In a straight line with the dairy- 
 room was the smoke-house, with two doors, one 
 strong to secure it by night and the other latticed to 
 admit the air, particularly when curing bacon. It 
 was made rat-proof by brick-work around the sills 
 between the sleepers, before the floor was laid; in 
 the centre a brick oven, arched over the top (with 
 sides open) to prevent an accidental blaze heating 
 the meat while being smoked from hickory chips ; 
 on the side a narrow room for sausages and tom 
 thumbs to be cured, getting a portion of the smoke 
 through an aperture in the partition, and large jars 
 of souse meat, tied up on the shelves. Next was an 
 ash-house with a beam extended out in front, a 
 large iron hook on it under the extended roof, witha 
 copper kettle hanging, and that was used by twenty 
 persons to take the ashes from the great house 
 and cabins, and deposited in its place immediately 
 after using it. Then the soap-house, with barrels 
 around for the grease from cabins and kitchen, and 
 soft soap, with the measure by the barrel, and 
 dipper to fill the measure, and shelves arranged 
 around with white and brown bars of hard soap, a 
 knife to cut them, and give to each servant, on 
 their washing day, to encourage cleanliness and ~ 
 work systematically. Next was the wash-room, 
 with its huge boilers, and every convenience, join- 
 ing the nice kitchen, with everything at hand to > 
 ‘make the work light, and prepare meals seldom ex- 
 
8 " —s-MRS.. ELLIOTT’S HOUSEWIFE. 
 
 celled. Near a tasteful flower-garden, under the 
 shade of a broad oak-tree, was the hospital for the 
 sick, to be carefully attended to by a trained nurse, 
 everything having an air of comfort and cleanliness. 
 To their memory I recount this as a guide for syste- 
 matic management, not forgetting the well-stored cel- 
 Jar with potatoes in one end, lard and pickled meats 
 in the other. The sweet potatoes were taken from 
 the ground by hand and placed in large tubs, the 
 tubs placed in a wagon and backed up to the door, 
 and then taken out, one by one, and corded as we 
 do wood, with occasionally a layer of dry straw be- 
 tween. Tliey were packed wall high on the sides and 
 -one end, with an open space for a small stove, that 
 fire was kindled in from bark, during a very severe 
 freeze, and from that room from one September to 
 the next, could nice sound sweet potatoes be taken, 
 simply because they were handled carefully, not 
 bruised, and a little pains taken to preserve them. 
 In fact, I have eaten old potatoes cooked for Christ- 
 mas from that cellar fifteen months from the time 
 they were dug. The part for meat in hogsheads and 
 lard had nice shelves for jars, all marked with the 
 initials of his name, and when they were filled with 
 butter or lard to send to their merchant, there was no 
 delay in selecting them from others, that had been 
 sent from another source, or to retain the jars until 
 the butter was retailed to customers in a small village. 
 Wood, cut by measure, and kindling, were packed in 
 one room for the wife’s special use, with the saw- 
 horse and saw, axe, hatchet, and iron mallet near 
 
SELECTION OF SERVANTS. 9 
 
 the door. Through the well-swept yard (with pump 
 between house and kitchen, nicely paved around with 
 brick) it was pleasant to walk and see the sheep 
 and hogs when driven from the pasture, each go in 
 their respective stall under the low shelter erected 
 for them; and I conclude by saying, what man has 
 done, man can do. 
 
 SELECTION OF SERVANTS. 
 
 In the selection of your servants, seek those who 
 are neat in their apparel and cleanly in their habits. 
 Tell them you require it, and unless they conform 
 strictly to your rules, you cannot employ them. It 
 is a good plan to demand written recommendations 
 from their previous employers. Avoid all that are 
 known to be given to open bad habits, tattling from 
 house to kitchen, using bad language, indulging in’ 
 intoxicating drinks, and the awful practice of snuff 
 rubbing, too much indulged in by our Southern cooks. 
 Tell them of its bad effects, the stimulating effect, 
 and injury to the brain; the coating of the stomach 
 that prevents digestion, and engenders disease that 
 often baffles the physician’s skill; the sin of the 
 deception that is practiced with the abominable 
 habit, and tax on their wages, and give them, 
 withal, the opinion of a celebrated divine, who, when 
 asked if he thought snuff rubbing injured the brain, 
 replied, he could not tell, as his opinion was, no 
 woman that Aad brains would use it. 
 
e 
 
 10 MRS. ELLIOTT’S HOUSEWIFE, 
 
 SOUPS. . 
 
 TURTLE SOUP. 
 
 Kill and clean a turtle very early in the morning 
 and lay it in cold water. Wash and scrape the 
 shell nicely. If a loggerhead, the largest size will 
 only make one gallon of good sonp. Ifsea-turtle, use 
 eight pounds. Put it in your soup-kettle at eight 
 o'clock, if wanted at three, with two gallons of wa- 
 ter. Putina hock of ham and the shell with it, and 
 boil briskly. As soon as the shell is hot, take it out 
 and scrape all the meat out of the inside, and return 
 the meat to the kettle. Tie up ina thin bag some 
 thyme and sweet marjoram, and at eleven o’clock 
 put it in with a tablespoonful of salt, pepper grains, 
 and allspice, At one o’clock put jn the juice of one 
 lemon. Take out the hock when you put the spice 
 in. Rub some brown flour smoothed with some of 
 the soup, and thicken just before you wish it served, 
 giving it one good boil, stirring all the time. Take out 
 the bag with thyme and pour it ina tureenand add 
 one pint of sherry or Madeira wine to the gallon. Cut 
 a lemon in slices and put it in with the yelks of four 
 hard-boiled eggs. Chop some of the turtle from the 
 bottom of the kettle, season it with pepper and salt. 
 Mix in a few bread crumbs and make it in little cakes 
 with beaten yelks of twoeggs. Fry it in butter and 
 put them on the top of the soup. You can strain 
 
- SOUPS. | Ls 
 
 this through a colander if you choose, but it will be 
 better if poured off carefully from the kettle. 
 
 ' BEEF SOUP. 
 
 Put on very early in the morning a piece of beef, 
 and boil it in two gallons of water; put in a nice 
 hock of bacon. At ten o’clock, put in one gallon of 
 peeled tomatoes, one pint of butter beans, two Irish 
 potatoes, two carrots, one pint of chopped cabbage, 
 a teaspoonful of sugar, and twelve okras cut in slices, 
 with two onions chopped fine. One hour after you 
 put them in, add a pint of green corn cut off the cob 
 and a spoonful of salt, witlt a pod of red pepper. This 
 is a nice soup, but you can make it richer by beating 
 eight eggs light, and stirring in them enough of the 
 hot soup to cook them, and then adding it to the soup 
 pot as you take it off. Ifyou wish it extra, after you 
 put it in the tureen, stir in a half pint of wine and 
 halfa lemon sliced up. Chop some of the meat with 
 alittle cold ham. Make it up into balls with bread 
 crumbs, and a yelk of ego; season them highly 
 with pepper and fry them, then place on the top of 
 the soup. Have toasted bread to eat with it. 
 
 SOUP MADE WITH BEEF SHANK. 
 
 Break the bone in a beef shank after it has been 
 carefully washed in .cold water, put it in a dinner-pot 
 by eight o’clock in the morning, and nearly fill the 
 pot with cold water. Let it boil briskly; at ten, put 
 in one tablespoonful of salt, and two of onion chopped 
 fine ; cut up small some white cabbage and add next 5 
 
12 MRS: ELLIOTI’S HOUSEWIFE. 
 
 then peeled tomatoes with green corn cut off the ear, 
 some okra cut fine and one pod of red pepper, and boil 
 steadily until it is wanted for dinner, at one or two 
 o'clock. Some persons like one tablespoonful of su- 
 gar in this soup and a few butter beans. In winter 
 use cabbage, and dried tomatoes or tomato sauce ; 
 when that is used, do not put the salt in the soup. 
 If you require it very thick, rub one spoonful of 
 browned flour smoothed with cold water, and stir it 
 in the soup just before you serve it, or have some 
 nicely boiled rice and put one spoonful in each plate 
 of soup as you serve it at table. 
 
 OYSTER SOUP. 
 
 Take two quarts of water, or the liquor of boiled 
 fowls ; put in it three pints of oysters, salt and pep- 
 per to your taste, one tablespoonful of butter rubbed 
 in the same of flour. Beat the yelks of four eggs 
 and mix them with one pint of sweet milk and ide 
 liquor from the oysters (after it has been strained), 
 and add them to soup. Letit cooka few minutes; 
 then pour it in a soup tureen with a few slices of 
 dry toasted bread in the bottom, and serve it hot. 
 ‘Very fine. 
 
 | CHICKEN SOUP. 
 
 Put one or two nice large hens in your soup pot, 
 with a piece of the hock from a ham, one teacup of 
 nicely washed rice and’a spoonful of salt, fill the pot 
 nearly full of cold water, and after it boils Gf you 
 like them) add one quart of peeled tomatoes, and one 
 pint of green corn cut from the ear, with a little. 
 
C12 
 
 SOUPS. af 
 
 thyme, chopped fine. Just before you dish it, rub 
 one spoonful of flour and one of butter together and 
 stir the soup well; give ita boil up and serve hot. 
 
 CALF’S HEAD SOUP. 
 
 Clean the head nicely, divide the chop from the 
 skull, take out the brains and tongue, and boil the 
 other part until it is tender ; put in a knuckle of veal 
 or four pounds of lean beef. Chop three onions and 
 put in, with a bunch of thyme and parsley tied ina 
 muslin rag; beat twelve cloves fine, two blades of 
 “mace and a dozen grains of allspice ; put that in a bag 
 too (the flavor is all that is wanted and the soup 
 is nicer without the grains), boil it in one gallon of 
 water and boil down to three pints, then add half a 
 pint of wine, some Worcester sauce or tomato catch- 
 up, with a few slices of lemon, and thicken it with 
 brown flour rubbed smooth in butter. This is fre- 
 quently called mock turtle soup, and is a good*imi- 
 tation. 
 
 CALF’S HEAD STEW. 
 
 Take the pieces of meat from the soup pot and 
 chop them fine, put them in a saucepan with some of 
 the gravy and stew it. Pick the brains and mix them 
 with grated bread, pepper, and salt, and work them 
 in small cakes with the yelk of an egg; fry them and 
 put them in the soup after it is placed in the tureen. 
 Put paste around the stew that is baked separately ; 
 put that in a dish, and add catchup and a few hard 
 boiled eggs. — 
 
14 MRS. ELLIOTT’S HOUSEWIFE. 
 
 GRANVILLE HOUSE SOUP. 
 
 Put a large piece of beef on to boil early in the 
 morning. At nine o’clock put in a stew-pan twelve 
 onions, two turnips cut up, one head of celery, quarter 
 of a pound of butter, and one:quart of the water 
 from the beef; let them stew an hour, then season 
 high with black pepper and salt, and stir it in the 
 soup. Before taking it up, stir in a pint of boiled 
 cream, and have a dozen small onions, boiled in milk 
 and water, to put in after it is dished. Serve it with 
 Odenheimer sauce. The beef can be hashed up 
 and stewed, put in a dish and garnished with sliced 
 pickled cucumber and a hard boiled egg. 
 
 DRIED PEA SOUP. 
 
 Put one pound of peas and two slices of bacon to 
 boil. (If bacon is not convenient, one large teaspoon- 
 ful of butter or lard will answer.) Let it boil until 
 the peas are tender enough to mash. Boil separately 
 some mutton in slices, or pieces of beef, with salt and 
 pepper, six carrots cut up, and six turnips, with one 
 gallon of water. After they have boiled well for two 
 hours, strain the peas in through a sieve, and let 
 it boil nearly one hour more. This soup is very pop- 
 ular in Louisiana with whole or split peas. «<, 
 
 i 
 
 FISH SOUP. 
 Any kind of fresh fish can be used for soup. A\I- 
 ways stew them with vegetables and sweet herbs, 
 and strain the liquor from them into a soup pot and 
 
SOUPS. 15 
 
 add any seasoning you like. Celery and cayenne 
 pepper adds much to the taste. 
 
 _ LOBSTER SOUP. 
 
 Put one dozen onions, one slice of beef and ham, and 
 a small piece of butter in a stew-pan. When the on- 
 ions are soft, mix them with some rich stock you have 
 for soup; boil, skim, and strain it through a sieve. 
 Beat the meat of a haddock that has been boiled, the 
 spawn and body of a large lobster, or two small ones, 
 in a marble mortar ; add it gradually to the soup and 
 stir it untilsmooth. Let it boil again and skim it, add 
 some cayenne pepper, a glass of wine, and the tail and 
 claws of the lobster, cut in fine pieces, and serve it 
 hot. 
 
 TOMATO SOUP. 
 
 Cut up a chicken and four slices of bacon in one 
 gallon anda half of water. After they have well 
 boiled put in one gallon of tomatoes, with a table- 
 spoonful of sugar, two small onions, salt and pep- 
 per, and boil until all are well done. Just before 
 taking it up rub a large spoonful of flour in butter, 
 thin it with some of the soup and stir it slowly in; 
 let it have one boil and serve it hot. This is exeel- 
 lent. 
 
 , - OYSTER SOUP. NO. 2. 
 
 Put two quarts of oysters with three quarts of 
 water, three onions chopped up, two or three 
 slices of lean ham, pepper and salt; boil it down to 
 three pints and strain it from the oysters through a 
 sieve. Put the liquor and one quart of fresh oysters 
 
 * 
 
TGs. MRS. ELLIOTT’S HOUSEWIFE. 
 
 in the pot; stir two gills of cream, four spoonfuls of 
 flour, and the yelks of eight eggs together, and mix 
 it in the liquor, boiling it a ees minutes, then turn 
 in all in a soup tureen and serve hot. 
 
 SOUP MADE WITH TOUGH FOWLS. 
 
 Cut off the legs and wings and the breast from 
 the ribs, — do not use the back, — wash the pieces 
 and put them in a soup pot with a slice of bacon, 
 one onion cut up, some pepper and salt, Tie up 
 some thyme and parsley in a thin rag and drop it in, 
 boil it gently three hours, (add two spoonfuls of 
 rice if you like it,) thicken it with two spoonfuls of 
 flour rubbed in butter, and if you wish it add to the 
 thickening the yelks of two eggs and half a pint of 
 milk. I prefer it without the milk. of 
 
 GREEN PEA SOUP. 
 
 Put two quarts of green peas in three quarts of 
 water and boil them two hours; then strain them 
 from the liquor, return that to the pot and put ina 
 slice of nice pork or bacon, with one onion chopped 
 fine, a little thyme, salt and pepper. When the 
 meat looks done, thicken the soup with butter rubbed 
 in one spoonful of flour and mixed smooth with 
 some of the liquor before it is put in the pot. Toasted 
 bread, buttered, must be sent in with it. 
 
 ASPARAGUS SOUP. 
 
 Take three large handfuls of asparagus, cut off 
 one inch of the tops and lay them in water, chop the 
 
‘ SOUPS. 17 
 
 stalks and put them in a soup pot, with one onion 
 cut up, pepper and sait, and three quarts of water; 
 boil briskly. When the stalks are done, strain them 
 from the liquor, put that back with the tops, a hock of 
 ham and a fat chicken. Boil it until the chicken is 
 done, and thicken it with flour and butter rubbed 
 together, and wet with some of the soup or milk. 
 
 MACARONI SOUP. 
 
 Boil one quart of milk and one pound of maca- 
 roni cut in small pieces and scalded in hot water be- 
 fore it is put in the milk. When it looks tender take 
 out part of it, add another quart of milk and boil 
 it up, then add the other macaroni and a quarter 
 of a pound of cheese ; let it simmer awhile but not 
 boil. Add a piece of butter rolled in flour, some salt 
 and pepper,and have toasted bread to eat with it. 
 Cold soup, kept from the meat soup the day before, 
 and strained, can be used instead of milk. 
 
 VERMICELLI SOUP. 
 
 Break the bones of a knuckle of veal or a neck of 
 mutton in small pieces, and put them ina soup pot ; 
 put in a hock from a ham, two onions,a bunch of 
 sweet herbs, and a head of celery, with a quarter of 
 a pound of butter. Let it cook for one hour over a 
 slow fire. Skim it and put one gallon of water 
 to it boiling hot ; keep it boiling until the meat has 
 left the bone, strain it, set it on the fire and adda 
 quarter of a pqund of vermicelli that has been 
 
 scalded in hot water; season it with salt and cay- 
 2 
 
18 MRS. ELLIOTT’S HOUSEWIFE. 
 
 enne pepper and let it boil fifteen minutes. Lay slices 
 of bread in the bottom of the pan and pour the soup 
 over it. This soup is elegant, made with two chick- 
 ens, with their bones all broken up before putting 
 them on to stew. 
 
 MILK SOUP. 
 
 Blanch one quarter of a pound of almonds and put 
 them in halfa gallon of milk with a stick of cinnamon; 
 stir in two tablespoonfuls of sugar; when it boils up 
 strain it. Beat the yelks of six eggs, set it on the 
 fire and stir the egos in by degrees until it thickens. 
 Take it off instantly for fear it may curdle. 
 
 CREAM SOUP. 
 
 Break a knuckle of veal and put it on early in 
 the day with two gallons of water ; let it boil until 
 only two quarts. ‘Then strain it and season it with _ 
 white pepper, a little salt, mace, and lemon juice. 
 Mix a tablespoonful of flour with one teacup of 
 sweet cream and stir it in the soup ; give one boil up 
 and serve in a tureen with cover. Always boil 
 cream and strain it before adding to the soup. If 
 think the friend that gave me this and the following 
 recipe learnt it from Mrs. Hale’s Cookery. 
 
 CURRY SOUP. 
 Season two quarts of veal broth with two onions, 
 a bunch of parsley, salt, and pepper; strain it and 
 return it to the pot with one chicken cut up and 
 skinned, and one tablespoonful of curry powder. 
 
SOUPS. 19 
 
 Boil until the chicken is tender, and just as you dish 
 it pour in one cup of cream with the juice of a 
 lemon. Have rice boiled to serve with it. 
 
 NEW ORLEANS GUMBO. 
 
 Put one large spoonful of lard in your soup pot, 
 and stir in it, until it browns, two large spoons of 
 flour ; cut up in small pieces one large, fat chicken, 
 and put it in the pot with the lard and flour, and 
 cover it over to stew. Cut up one pound of lean 
 beef, very fine, and one slice of ham, two large 
 onions chopped, teaspoonful of thyme, parsley and 
 marjoram, one pod of red pepper, and one spoonful 
 of salt ; add them to the other ingredients, with four 
 quarts of boiling water, and boil it briskly for two 
 hours. When ready to dish it, take the pot off 
 and stir in one large teaspoon of feela. Have some 
 rice boiled nicely and sent to the table in a covered 
 dish, and put one spoonful in the plate and then 
 pour the gumbo in as you serve it. Have nice 
 light bread or toast to eat with it. 
 
 Oysters may be used in place of chicken. 
 
 OKRA GUMBO. 
 
 One tablespoonful of lard and two of flour care- 
 fully browned in a pot; cut in fine bits one large 
 chicken and put it in to stew half an hour, then add, _ 
 chopped very fine, one onion, some thyme, parsley, 
 and marjoram. Add three quarts of boiling water 
 and two tablespoons of rice, and one hour before 
 you serve it stir in half a pint of okra chopped small. 
 
20 MRS. ELLIOTT’S HOUSEWIFE. 
 
 HAM-BONE SOUP. 
 
 Put in your soup pot one gallon of water, one 
 fourth of a cabbage cut fine, four Irish or two sweet 
 potatoes, halfa gallon of tomatoes, six ears of corn 
 cut off the cob, half a pint of butter beans, six 
 okras and one pod of pepper. Let these boil well, 
 and one hour before it is to be served, put in the 
 ham-bone you had cooked a day or two, when 
 nearly all the meat is off. Put pepper and salt to 
 your taste, if you do not like red pepper. 
 
 If for pecuniary aid or pleasure you have to preside over a board- 
 ing-house, try to make the home of those under your roof as agree- 
 able as circumstances will admit. Always make a contract, even 
 in smal] matters. If they name their peculiarities, and you agree 
 to bear with them, do not speak of them when ¢ares perplex you. 
 You have agreed to supply their daily wants and they to punc- 
 tually pay for them. It is the business you have chosen, and there- 
 fore your duty is to try and please. Have your table supplied with 
 what your means can afford, and everything needed in table ser- 
 vice at hand, in a clean, orderly manner, never having to complain 
 of your orders being disobeyed at thetable. That you should have 
 attended to before the meals were announced. 
 
 Preside at the head and see that your waiters are attentive to 
 every want. If a delicacy is requested from your closet, give it 
 cheerfully, by showing the pleasure it gives to have it at hand, 
 without complaining of the trouble of housekeeping, and such lit- 
 tle interruptions. You can add honor and dignity to any calling 
 in life. There is nothing degrading in providing for the wants of 
 your fellow-beings, presiding at the head of a hotel table or private 
 boarding-house; and a lady can make a reputation, characterized 
 by dignity and honor, that will last years after she has been num- 
 bered with the dead, and show the respectability of her family, 
 by her modest deportment. If you are blessed with daughters, 
 
SOUPS. 21 
 educate them in such a manner that their pleasure will consist in 
 lightening their mother’s toil. They can so conduct themselveg 
 in their private parlor or at the head of the table, as to enlist the 
 praises of the passing stranger or the daily boarder, though they 
 rise while it.is yet night to give meat to the household. 
 
22) MRS. ELLIOTT’S HOUSEWIFE. 
 
 FISH, ETC. 
 
 BOILED ROCK-FISH. 
 
 Clean the fish nicely and put it in a pot with cold 
 water enough to cover it. You can pin a nice towel 
 or not around it to keep it compact. Ifa large fish, 
 put half a teacup of salt in the water. If small, 
 lessen the quantity to suit. Boil it slowly one hour ; 
 when the meat looks tender and easily leaves the 
 bone it is sufficiently done. Serve it on a hot dish, 
 and garnish it with hard boiled eggs cut in slices and 
 put over the fish, with a nice butter sauce poured 
 ~over to make it look nicely, and sprigs of parsley 
 around the dish, If you have a fish-slice on your 
 stove-boiler, put the fish in that, by all means, and 
 steam it done; the flavor is preserved, and it is 
 much nicer when cooked by steam. Always have 
 drawn butter and sauces for fish. 
 
 BUTTER SAUCE. 
 
 Boil six eges until the yelk is hard enough to rub 
 smooth, and add butter when they are hot. Put one 
 pint of the fish water in a saucepan, thicken it with 
 a little flour rubbed smooth in cold water and then 
 stir in four ounces of butter, with the egg, and give it 
 one boil up. Serve in a sauce tureen. 
 
FISH. 23 
 
 BAKED SHAD. 
 
 Take some bread crumbs, chopped parsley, butter, 
 pepper and salt, and mix them up with beaten yelks 
 of eggs; fill the shad with this dressing, tie a string 
 around it, put in a pan with bits of butter over the fish 
 and a little water, and bakeit in anoven. Rock and 
 sheep’s-head may be baked in the same way; takes 
 longer time to cook rock than the others. Onion or 
 
 garlic can always be added according to taste. 
 
 BARBECUE SHAD. 
 
 Take a fine large shad, put it in a pan, and sea- 
 son it with cayenne pepper and a small teaspoonful 
 of sugar; put one large spoonful of butter and lard, 
 mixed, on it, anda little salt. Mix vinegar and wa- 
 ter, equal parts, and pour on enough to cover it. 
 Bake slowly one hour. 
 
 FRIED SHAD.« ° 
 
 Split the shad open and cut in cross pieces three 
 
 or four inches wide ; salt it, sprinkle a little meal 
 
 through the sieve on it, and put it in hot lard to fry ; 
 
 when brown turn it nicely, so both sides will be well 
 
 cooked. : 3 
 SHAD AND ROCK ROE. 
 
 This may be fried in hot lard, or beat up with eggs 
 and fried in small cakes. If boiled, wrap them in a 
 cloth and throw in boiling water, and dress with 
 butter sauce. 7 
 
24 MRS. ELLIOTT’S HOUSEWIFE. 
 
 FRESH HERRINGS. 
 
 Clean them nicely and gash them half an inch 
 apart on both sides, sprinkle a little meal or flour 
 over them, and fry in hot lard. 
 
 M3 SALT HERRINGS. 
 
 Soak them twelve hours before they are wanted , 
 let them drain, and fry or broil as you prefer. 
 
 EELS. 
 
 When eels are good they have a glossy, bright 
 appearance on the back, and a brilliant white un- 
 derneath. Clean them nicely, take out the entrails, 
 skin and cut off their heads and tails, cut them up in 
 pieces as long as your finger. If boiled, flour them 
 and boil until tender in salt and water with parsley 
 in it, and serve with butter sauce and chopped pars- 
 ley. If baked, dip them in egg and bread crumbs, 
 and season with butter and sweet herbs; or to fry, 
 leave out the butter and herbs. 
 
 ANCHOVY. 
 
 A small fish caught in the Mediterranean and 
 exported. for’sauces and sandwiches. Wash them, 
 remove the bones, and lay them between slices of 
 bread and butter, or pound them with fresh butter 
 and eat on toast. 
 
 SHEEP’s-HEAD. 
 
 This delicious fish is finer in the Norfolk, Virginia, 
 
 market than any part of our country, and will not 
 
FISH. Zo 
 
 bear transportation without being packed in ice.» 
 After the fish is nicely cleaned and rinsed in two 
 waters, put it on a fish-slice over a boiler of water, 
 cover it and let it steam till perfectly done. When 
 ready to serve, put in a dish with butter sauce 
 poured over it. Garnish it with hard boiled eggs, 
 cut in round slices, and curled parsley, and have 
 butter sauce in the tureen to serve with it. Oden- 
 heimer, Worcester, or tomato sauce as an accompa- 
 niment. 
 BAKED SHEEP’S-HEAD. 
 
 Prepare a force-meat of bread crumbs, pepper, 
 salt, butter, a bit of fat bacon chopped fine, a little 
 onion or shallot, with the yelks of two egos. Rub 
 the fish with butter and sprinkle pepper and salt 
 upon it; place it in the stove pan or a long tin pan, 
 and bake it till it is thoroughly done. 
 
 SPOTS OR HOG-FISH, WITH ONIONS. 
 
 Fry the fish at breakfast, cut slices of onions very 
 thin and put them on every fish in layers; cover 
 them with vinegar. Nice side dish for dinner or 
 good for tea. 
 
 | TO BOIL STURGEON. 
 
 Leave the skin on the piece you boil, and scrape 
 it nicely; take out the gristle and dredge it well 
 with flour, then put it in cold salt and water with a 
 few cloves of garlic ; boil and skim it nicely. When 
 done, pour over it melted butter with parsley, and 
 have sauces to eat with it, and drawn butter in a 
 
 szuce tureen. a 
 
26 MRS. ELLIOTT’S HOUSEWIFE. 
 
 STURGEON STEAKS. 
 
 Cut them half an inch thick, lay them in salt and 
 water a short time, then dredge with flour and fry 
 quickly ; pour melted butter and fried parsley over 
 them. 
 
 STURGEON, PICKLED. 
 
 Clean and scrape it nicely, taking out all the 
 gristle, cut it up in small pieces and salt it well; 
 let it remain two days, then boil it, not quite done 
 enough to eat. Boil some vinegar, with cloves, 
 allspice, mace, black pepper, and a little cayenne. 
 When the sturgeon is perfectly cold, pack it ina 
 jar and pour the vinegar hot over it. 
 
 TO BAKE STURGEON. 
 
 Take a nice piece of sturgeon with the skin on, 
 scrape it well, cut out the gristle, and boil it twenty 
 minutes to extract the oil ; take it up and pull off the 
 large scales. Make some force-meat of bread crumbs, 
 butter, salt, and a little chopped parsley and shallot ; 
 when the sturgeon is cold, stuff it with the force- 
 meat, Put it in an oven or stove pan with a pint 
 and a half of water and a gill of wine, one of catchup, 
 some salt and cayenne. Stew the sturgeon in this 
 until done and thicken the gravy with butter rubbed 
 in brown parsley; garnish it with sprigs of parsley. 
 
 STURGEON CUTLETS. 
 
 Take the tail piece of the sturgeon, skin it, and 
 cut off the gristle ; cut it in slices half an inch thick, 
 
FISH. 21 
 
 sprinkle them with pepper and salt, dredge them 
 with flour, and fry in hot lard; make a gravy of one 
 pint of water, large spoonful of butter rubbed in 
 brown flour, a little catchup and wine, and stew the 
 cutlets in it a few minutes. 
 
 TO PICKLE SHAD. 
 
 Clean and cut open nice large shad and salt them, 
 let them stand three or four days, then cut them in 
 pieces four inches wide (as to fry), put them ina 
 pot with cold water and boil them till done through, 
 but not soft enough to leave the bone. Put them in 
 ajar when cold and pour boiling hot vinegar with 
 allspice, a few cloves, ané black pepper boiled in it, 
 enough to cover the fish nicely. You can pickle 
 them from the barrel when first put up, by soaking 
 them all night before covking. 
 
 CORNED SHAD. 
 
 Clean and split open a fresh shad, mix one tea- 
 spoonful of: cayenne pepper and one of brown sugar, 
 lay the shad open on a flat dish and rub it gently 
 on the inside with the pepper and sugar. Next morn- 
 ing broil it nicely and put bits of butter on it, and 
 you will find it superior to salt corned. 
 
 SALT CORNED SHAD. 
 
 Clean and split it open (always cut off the head), 
 sprinkle salt over the inside and let it remain twelve 
 
 hours; wash it off and broil it. Put bits of butter 
 on it when hot. 
 
28 MRS. ELLIOTY S HOUSEWIFE. 
 
 QUAKER POTTED HERRING. 
 
 Wash nicely as many herrings as you wish ; after 
 having them scaled, cut off the heads and tails, and 
 sprinkle a little salt over them, to stand a few hours ; 
 drain them and wipe dry. Line a stone jar through 
 with dough made of rye flour and water, rolled thin ; 
 put the herrings nicely in the jar, then boil cider vin- 
 egar enough to cover them, with a few cloves, some 
 allspice, black pepper, and mace, and pour it boiling 
 hot over the herrings. Cover the jar instantly with 
 dough. The next day place them in a clean jar and 
 tie up. They keep well, and cut in slices as souse- 
 cheese. The vinegar eats all the bones up. You 
 ean add onion if you like it. 
 
 CAROLINA POTTED HERRINGS. 
 
 Put them in a stone jar with spices and salt 
 sprinkled between and a layer of onions sliced; set 
 the jar in an oven of cold water; fill it to the brim 
 with vinegar and cover it with dough. Put fire 
 under it and let it slowly cook nine hours. 
 
 CLAM FRITTERS. 
 
 Put into a pot of boiling water enough clams to 
 make a pint when chopped up; when the mouths 
 are open, take the clams out of the shell and put them 
 in a saucepan; strain the liquor and put one half 
 over the clams, with a little black pepper, and stew 
 them half an hour, then take the clams out and 
 chop them very fine, leaving out the hardest 
 
FISH. 29 
 
 part. Beat six eggs and mix in gradually one pint 
 of flour and one of milk; beat it smooth, free from 
 lumps, then mix the clamsin the batter; stir it well. 
 Have some lard hot in a frying-pan, drop the batter 
 in with a spoon and fry the fritter a light brown. 
 
 OYSTER OMELET. 
 
 Take the heart from twenty-five large oysters ; 
 chop them fine. Beat six eggs, leaving out the 
 whites of two; mix with the oysters and season with 
 cayenne pepper and salt. Heat three ounces of 
 butter in a frying-pan, pour in the mixture, and fry 
 quickly. Raise the edges up with a knife occasion- 
 ally. 
 
 OYSTER FRITTERS. 
 
 Beat six eggs and stir in them six large spoonfuls 
 of flour, with one pint of sweet milk and a teaspoon- 
 ful of salt. Take the oysters (half a gallon) out of 
 the liquor and wash them in cold water ; strain the 
 liquor through a coarse towel, add the oysters to the 
 egos and flour, then make it a thin batter with the 
 oyster liquor. If large oysters, take up one at a 
 time in a large kitchen spoon and drop in hot lard, 
 prepared for them in your frying-pan; if not very 
 large, take up two or three with the batter in the 
 spoon. 
 
 STEWED OYSTERS. 
 
 Wash the oysters in cold water and strain the liq- 
 uor through a coarse cloth. Put them in a sauce- 
 pan with a large spoonful of butter to half a gallon 
 of oysters, teaspoonful of salt and a little black pep- 
 
 “A 
 
30 MRS. ELLIOTT’S HOUSEWIFE. 
 
 per. Boil them until they are plump, about ten 
 minutes. Serve them hot in a covered dish for 
 breakfast, dinner or tea. Always palatable. 
 
 OYSTER SAUCE. 
 
 Put ina saucepan two dozen large oysters and 
 strain their liquor to them. Let them simmer, but 
 not boil; then take them out, and put in pepper and 
 salt, with one teaspoonful of flour rubbed smooth in 
 butter, one teacup of milk, and let it all boil. When 
 you take it from the fire, put the oysters in and serve 
 it hot. 
 
 PICKLED OYSTERS. 4. 
 
 Rinse your oysters in their liquor, strain it on them, 
 and give one boil up, then take them out of the liq- 
 uor to cool. Prepare vinegar by boiling it with black 
 pepper, little salt, mace, cloves, and nutmeg, and 
 when perfectly cold, pour it over the oysters and 
 keep them in a’stone jar. 
 
 PICKLED OYSTERS. 2. 
 
 Wash your oysters in cold water, put them in a 
 porcelain kettle, with salt to your taste, put in some 
 rains of black pepper and blades of mace, give them 
 a good boil up, and when perfectly cold put half vin- 
 egar and half of the liquor they were boiled in and 
 pour over them. These keep well and are much 
 
 liked. 
 OYSTER ROAST. 
 
 Have a hot fire and place the oysters on it and 
 before it. When they begin to pop and open their 
 
FISH. ey | 
 
 moutlis, place them with tongs upon waiters or flat 
 wooden trays made for that purpose ; send them to 
 be eaten hot. If you have invited guests, have*an 
 oyster or large case-knife, a coarse towel, a large 
 plate and saucer by each guest, and for every two 
 have a bucket or pan to receive the empty shells. 
 Have on the table plain and pepper vinegar, black 
 pepper, salt, butter, and thin biscuits or crackers. 
 If you eat butter with them, put it on before taking 
 from the shell. Sauces may be added to the vin- 
 egar and pepper. 
 
 OYSTERS FRIED. 
 
 Have in your frying-pan some boiling lard or but- 
 ter. Select fine large oysters, and wash them in 
 cold water, putting in a few at a time and taking them 
 out quickly ; place them on a dish and sift a little 
 corn meal over them ; drop in the hot lard one or two 
 ata time and fry them a light brown. Serve hot. 
 
 TERRAPINS. 
 
 Salt-water terrapins are the only kind I ever pre- 
 pared. Put the terrapin in a pot of boiling water as 
 you doa crab. When it is perfectly dead, take them 
 out and remove the outer skin and toe-nails ; boil 
 them again in warm water, with salt in it, till they 
 are tender, then take off the shells and clean them 
 very carefully ; remove the sand-hag and gall as 
 nicely as you can, and put the shells in cold water ; 
 scrape them clean and scald them. Then put all 
 the meat and entrails, cut fine,in a saucepan with 
 
au MRS. ELLIOTT’S HOUSEWIFE. 
 
 butter, pepper, cayenne, salt, and a few bread 
 crumbs with a little Madeira wine, and the yelk of 
 egos boiled hard to mash like flour; give it one boil 
 up, fill the shells and set them in an oven to brown. 
 This was a favorite dish of a friend of mine who was 
 a great epicure and declared he ate black snakes 
 prepared like terrapin. If you prefer the stew, cook 
 it longer and serve on brown toast. Always allow. 
 one egg¢ to a terrapin. 
 
 SHRIMPS. 
 
 Boil the shrimps with a little mace in the water, 
 then bake them with butter and vinegar, or drop 
 them in hot vinegar to pickle. 
 
 Having spent my early days in the finest fish 
 country in the Southern States, and basing my reci- 
 pes on the experience of skillful cooks, [ can rec- 
 ommend them all as good. 
 
 3 TROUT. 
 
 Scale them nicely, sift a little meal over them, and 
 fry in hot butter. If you use lard in preference, 
 sprinkle salt over the fish. If you bake it put it ina 
 pan with slices of meat and parsley, or bread crumbs 
 sprinkled over, seasoned with butter, pepper, and 
 salt. They are not so good boiled as fried. 
 
 PERCH, SPOTS, AND HOG-FISH. 
 
 Clean these nicely, sprinkle a little salt on them, 
 
FISH. : da 
 
 then a dust of meal, and fry them in enough hot lard 
 
 to cover them. Toonice to write about in an inland 
 town. 
 
 ROACH, SMELTS, GUDGEONS, MINNOWS. 
 
 Sprinkle a little flour or meal over these and fry 
 in boiling lard. 
 
 TO BROIL MACKEREL. 
 
 Clean-them nicely Gf salted, soak them all night 
 in clear water), grease the gridiron, put the fish on 
 skin side down, broil till done and butter it. 
 
 LOBSTER SALAD. 
 
 Boil the coral of a lobster half an hour; pound, 
 and rub it smooth. Make a dressing of two hard 
 boiled eggs rubbed smooth in two tablespoonfuls of 
 vinegar ; add one tablespoonful of English mustard, 
 three of salad oil, one of white powdered sugar, tea- 
 spoonful of salt, same of black pepper, one pinch of 
 cayenne, and the yelks of two raw eggs. Mix this 
 well with the lobster and pour the sauce over the 
 whole. Put nice white heads of lettuce in the 
 centre of dish with the salad, and hard hoiled eggs, 
 cut, around it, 
 
 TO PRESERVE FISH FOR TRANSPORTATION. 
 Take the fish fresh from the water and fill the 
 
 mouth with bread crumbs saturated with brandy ; 
 pour a little in the stomach. Pack it in straw in 
 
 a short time after and it will keep fresh ten days. 
 8 
 
34 MRS. ELLIOTT’S HOUSEWIFE. 
 
 When wanted for use put the fish in fresh water, 
 and in a few hours they are ready. 
 
 A NICE SALAD DRESSING. 
 
 Yelks of-four hard boiled eggs, three spoonfuls of 
 mustard, two of sugar, one of salt, two tablespoonfuls 
 of cream and five of vinegar; rub the yelks of eggs 
 hot in the vinegar and add the other ingredients. 
 
 SALAD DRESSING, WITH OIL. 
 
 Mix one spoonful of black pepper, half the quan- 
 tity of salt, in two tablespoonfuls of oil. When well 
 mixed stir in four tablespoonfuls more of oil and 
 five of vinegar. Prepare any salad you wish and 
 pour it over just as you use it; add a little cayenne 
 and sugar or mustard if you like. ™« 
 
 SCOLLOPED LOBSTER. 
 
 Boil the Jobster, take the meat and chop it fine, 
 season it with pepper, and salt, Worcester sauce, or 
 catchup; add a tablespoonful of vinegar, small piece 
 of butter, and enongh cream or milk to moisten it ; 
 put this in a saucepan and let it boil. Then put it 
 ma buttered dish, sprinkle bread crumbs. or pow- 
 dered cracker over it and bake itbrown. 
 eg DEVILED CRABS. | 
 
 Boil the crabs and pick out all the nice meat, 
 wash and scrape the shell, put the meat in a dish, sea- 
 son it high with salt and pepper, and slight sprinkle 
 of cayenne. Grate some bread crumbs, and mix a 
 
FISH. | 35 
 
 few with the crabs and stir it all up with yelk of 
 ege. Fill the shells with the mixture and put a 
 piece of butter on each; put them in an oven or 
 stove and bake them. 
 
 CRABS SERVED PLAIN. 
 
 Boil them in hot water, pick out all the white 
 meat and put it ina covered dish with pieces of ice 
 on the top. Send it to the table to be seasoned ac- 
 cording to taste. 
 
 LOBSTER PATTIES. 
 
 Bake some puff paste in patty-pans. Take the 
 meat of one or two boiled lobsters, mince it fine, 
 and mix it with the coral smoothly mashed and 
 hard boiled eggs grated ; season it with a little salt, 
 cayenne, mace or nutmeg, and a little lemon rind 
 grated. Moisten the mixture well with cream, fresh 
 butter, or salad oil; put it in a stew-pan with a very 
 little water, let it come to a boil, take it off and fill 
 the crust baked in the patty-pans. 
 
 OF 
 
 CRAB PATTIES. Ware: 
 
 Boil hard crabs, clean them nicely and pick out 
 the white meat ; season them with butter, pepper, 
 
 and salt, and hard boiled yelk of egg grated; put in 
 a few bread crumbs, give the mixture one boil, and 
 fill crusts baked in patty-pans. 
 
36 MRS. ELLIOTT’S HOUSEWIFE. 
 
 HARD CRABS, BOILED. 
 
 Throw them in boiling water and cook a few 
 minutes. Hat them with vinegar and pepper. 
 
 FRESH COD-FISH. 
 
 I learnt to prepare this in Boston. To boil it, 
 Jay it in a kettle of cold water, with salt and a bit 
 of salt-petre, and cook it thoroughly done; serve 
 with melted butter and any sauce you prefer. 
 When fried, flour the pieces and sprinkle cayenne 
 on them and fry brown. To stew, season it high 
 with pepper and salt, and add a little wine and 
 lemon, or some nice sauce with butter rolled in 
 flour. 
 
 COD SOUNDS. 
 
 Boil them in milk and water, and serve with egg 
 sauce after they have been soaked half an hour in 
 warm water, scraped and cleaned. Always parboil 
 them before broiling. 
 
 BAKED COD OR HADDOCK. 
 
 Carefully take the skin from the middle part of 
 the fish, make a dressing of bread crumbs, a little 
 of the roe parboiled, pepper, salt, and butter, with 
 egg (and lemon peel if you like it), stuff the fish, 
 sew it up and put it in a pan, put a little lard and 
 bits of butter over it, and serve with any sauce you 
 
 like. 
 
 : TO CRIMP cop. 
 Lay small pieces in half vinegar and salt for four 
 
FISH. 37 
 
 hours, then cook it any way you prefer, — boiled, 
 fried, or broiled. | 
 SALMON. 
 
 This fish we never have fresh at the South. I 
 have eaten it at Saratoga and Niagara, boiled and 
 dressed with butter, and baked just as other fish. 
 It requires longer boiling than any other fish, to 
 get it sufficiently done. Serve with sauces. The 
 canned fish is fresh, of course, but not equal to its 
 flavor when just from the water. 
 
 CAT-FISH. 
 
 There is a strong prejudice against cat-fish, but 
 they make a delicious stew seasoned with salt, 
 pepper, butter, and a little parsley (shallot if you 
 like it). They are very fine when taken on the 
 Sounds in large fisheries. 
 
 CAT-FISH PIE. 
 
 Cut the fish up and stew it with salt, pepper, and 
 butter for a few minutes, then put it in a pan lined 
 with paste, cover it with the gravy, and bake with 
 a top crust. 
 
 _ COD-FISH BALLS. 
 
 Boil three pounds of salt cod-fish slowly, after 
 soaking it in cold water the night before. Boil some 
 Irish potatoes and mash them fine, whilst warm ; add 
 a large spoonful of butter, in the proportion of one 
 third cod-fish and two thirds mashed potato; make 
 it up with four eggs and a cup of milk, then make 
 cakes of it in your hand as you would a biscuit, 
 
38 MRS. ELLIOTT’S HOUSEWIFE. 
 
 about an inch thick, and fry it brown in hot lard or 
 pieces of salt pork. Boil some eggs hard, cut them 
 in halves, and put a piece in centre of the ball and 
 - send it to the table on a flat dish. 
 
 CHOWDER. 
 
 Fry in a large pot some pieces of fat pork, well 
 seasoned with pepper. When done, remove the pork 
 and put in some slices of peeled onions. ‘Then 
 some fresh fish, cod, rock, or black fish, with a layer 
 of cut Irish potatoes ; add one pint of water and let it 
 _ stew half an hour, then add one pint of milk thick- 
 ened with a little flour; let it boil up, and serve 
 hot. | 
 
 BOSTON CHOWDER. 
 
 Fry four tablespoonsful of chopped onion with 
 some slices of fat pork, and break up two pilot biscuit 
 in it; then put one tablespoonful each of sweet. 
 marjoram and sweet basil, half a bottle of port wine, 
 one fourth of a bottle of catchup, a half grated nut- 
 meg, a few cloves and grains of pepper, six pounds 
 of fresh cod and sea bass, cut in slices. Boil it 
 steadily for an hour, stirring it carefully. Serve in 
 a large covered dish. 
 
 Sturgeon may be cooked in the same way. 
 
 STEWED HALIBUT. 
 
 Cut your fish in pieces four inches square ; having 
 cut out the bone, season with a little salt and let it 
 stand half an hour. Take it out of the salt and add 
 some grated nutmeg, cayenne pepper, a little gin- 
 
FISH. 39 
 
 ger, pint of vinegar, and a spoonful of butter rolled 
 in bread crumbs; put it in a baking dish, set it in 
 oven and let it cook slowly till well done, basting it 
 frequently with the liquid. When nearly done add 
 a tablespoonful of capers. | 
 
 SAUCE FOR FISH. 
 
 Stew an onion in some of the water the fish is 
 boiled in, and add one teaspoonful of grated horse- 
 radish, with two of essence of anchovies, When the 
 onion is soft take it out, and put in a piece of butter 
 just before you pour it in the tureen or over the fish. 
 
 _ ANOTHER FISH SAUCE. 
 
 Rub one quarter of a pound of butter with two 
 tablespoonfuls of flour, into half a pint of water from 
 the fish that is boiling. Add half a teacup of cream 
 beaten with the yelks of six eggs, and three table- 
 spoonfuls of Odenheimer or tomato sauce ; warm it 
 enough to cook the flour, and put thin slices of lemon 
 over the top. 
 
 BROWN SAUCE FOR BAKED FISH. 
 
 Take one spoonful of butter, one of flour, and 
 one onion if you like it, fry it a pretty brown, then 
 slowly stir in two spoonsful of catchup, walnut, or 
 Odenheimer, and add a glass of port wine as you 
 take it up. 
 
 So many sauces are in use. at the present day it 
 is useless to add any more, as drawn butter and © 
 
40 MRS. ELLIOTT’S HOUSEWIFE. 
 
 id 
 
 yelk of egg rubbed together with sauces are suffi- 
 cient. 
 APPLE SAUCE. 
 
 Peel nice apples which are a little sour, put them 
 in a tin or porcelain saucepan (cover them close) 
 without any water, set the pan in boiling water in 
 another vessel and keep a brisk fire under it. When 
 soft, mash them with butter and sweeten to the 
 taste. Some persons prefer it without sugar, with 
 goose or other meats. ‘This is a nice way to pre- 
 serve the flavor of the apples for pies or custard. 
 
 SAGE, ONION AND THYME SAUCE. 
 
 Chop an onion, some sage leaves, and a few leaves 
 of thyme in half a tumbler of water, let them stew 
 together ten minutes with pepper and salt and a few 
 bread crumbs. When ready to serve stir in one 
 large spoonful of butter. 
 
 FROGS. 
 
 This ugly, noisy animal is considered equal to 
 young chicken by some epicures, and I give a receipt 
 from early recollection when my father enjoyed them 
 alone. Take the hind legs of the large bull-frog, 
 skin them and throw them in boiling water and let 
 them remain ten minutes, then put them in cold 
 water to cool, wipe them. dry, sprinkle a little salt 
 and corn meal over and drop them in hot lard to 
 fry until a light brown. 
 
FISH. Al 
 
 TO STEW FROGS. 
 
 Skin the hind legs as above and parboil them for 
 a few minutes, then fry them a light brown in but- 
 ter. Chopa little parsley, thyme, and onion (or gar- 
 lic), put in a little salt and pepper, mix it in a little 
 wine and water, and pour it on the frog legs; let it 
 stew until they are tender. Beat the yelk of one egg 
 to a frog, stir it in and serve them hot. 
 
 MUSCLES. 
 
 These are better in the fall and winter than any 
 other season. You can fry them like oysters. After 
 they have been well soaked in water and washed, 
 put them on the fire in a saucepan and remove the 
 shell as soon as they open. Save the liquor, sea- 
 son it with butter and pepper and stir in a little 
 flour; let it boil up. Then add the muscles, with 
 a little parsley and yelks of eggs beaten, give them 
 one boil up and serve with slices of lemon. 
 
 FISH PIE. 
 Boil a large rock-fish and pick it up. Add to it 
 three eggs, two tablespoonfuls of butter, one of flour, 
 and make it ina batter with milk. Add salt and 
 pepper, and bake it in a paste. 
 
 ROCK CHOWDER. 
 Cut rock-fish in pieces about four inches wide. 
 Put in a dinner pot a layer of fat meat, then one of 
 biscuit or bread, then one of onions, with salt, red and 
 
42 MRS. ELLIOTT’S HOUSEWIFE. 
 
 black pepper, then a layer of fish. Repeat until all 
 
 is in, cover with water, and boil it five hours. 
 
 CLAM CHOWDER. 
 
 Cover the bottom of an iron pot with pieces of © 
 fat pork that has been in salt, and fry all the grease 
 out. Then put ina layer of clams and a layer of 
 sliced Irish potatoes until you have the amount re- 
 quired ; season it with pepper, and put water enough 
 to moisten it. Cover it close and cock over a hot fire 
 thirty minutes. Cover a dish with crackers and pour 
 the chowder hot over it. 
 
 FISH COOKED WITH OIL. 
 
 Cut fish in pieces an inch thick and season it with 
 pepper and salt; let it lie one hour, dry it with a 
 towel, flour it and fry it brown in oil. Put in your 
 saucepan equal parts of vinegar and oil, with a little 
 garlic, mace, pepper, and salt, and let it boil and then 
 cool. When the fish and liquor are cold, slice some 
 onions, lay them in the bottom of the fish kettle, and 
 thena layer of fish with another of onions until you 
 have allin. Pour the liquor over it and slowly cook 
 it all until the onion is quite soft. 
 
 FISH STEWED WITH WINE. 
 
 Cut fish in pieces and put it ina kettle with one 
 tumbler of wine and water mixed, three onions 
 sliced, a slice of bread toasted brown, salt, pepper, 
 and a lump of butter; cover it with sufficient water 
 to cook it and stew it gently. Just before you serve 
 
FISH. 43 
 
 it, pour the gravy ina saucepan, roll some butter in 
 flour to thicken it, add some catchup and walnut 
 pickle, stir it smooth and pour it over the fish to 
 heat. Serve it hot, add an anchovy to this, if you 
 like, when you first put it on to stew. 
 
 WHITE FISH SAUCE. 
 
 Put one glass of white wine, and two of water in 
 - a saucepan, with a little nutmeg, grated lemon peel, 
 and two anchovies. When it has boiled five min- 
 utes, strain it and add a spoonful of vinegar. Roll 
 nearly one pound of butter in flour, stir it in, boil it 
 up and pour over a nice boiled rock, ogy s-head, 
 or any other fish you prefer. 
 
 As many persons wish to board to avoid the cares of house- 
 keeping, a few words of advice may not be out of place. Boarders 
 generally feel they have a right to demand any and everything 
 they wish, whether it is convenient or not for their demand to be sup- 
 plied ; and if their wishes are not complied with, go at once to the 
 landlord with a complaint. If they have never known the cares 
 they seek to avoid, there may be some excuse. There are times, 
 particularly in small towns and villages, when necessary articles 
 cannot be procured. The housekeeper and landlord of a hotel have 
 to depend on the same market; and company with one, is as the 
 boarder with the other. How often housekeepers, when company 
 drops in, are dependent on their neighbors for a kindness, which a 
 landlord would not feel justifiable in asking. We should never exact 
 more than we are willing to dispense. Few persons display the no- 
 ble gift of gratitude they owe to their landlord, thinking the 
 money he receives is his only due. Not so. When that trait of 
 character, with a kind manner is displayed, no boarder will have 
 to complain of inattention. The constant exercise of their 
 minds for the good of. others, makes the duty to please hard to 
 perform. 
 
 Tusbands are often subjected to inconyenience by some trivial 
 
44 MRS. ELLIOTT’S HOUSEWIFE. 
 
 circumstance when their means would not justify any other mode 
 of living; and a shell of a house, with bread and water, are considered 
 preferable to the various comforts enjoyed, if every wish is not 
 instantly complied with. The cold dinner on the Sabbath day is 
 complained of, when a moment’s reflection should teach them to 
 “go and do likewise.” The command given for no work to be 
 done, does not exempt any. The laborer must have rest to prepare 
 for the bread of life, and such examples should be imitated. The 
 desired change is made, the novelty wears off, and housekeeping 
 has perplexing cares. The wife relents and finds, when too late, 
 she did not exercise that good gift, “ The very bond‘ of peace,” 
 as she ought to have done, and the complaint against her sex receives 
 additional force from her hasty action. May the young women 
 of the rising generation remove that odium, showing women can 
 dwell peaceably together in one house by bearing with each other’s 
 infirmities. 
 
_ MEATS. 45 
 
 MEATS. 
 
 GATES’S RECIPE FOR CURING HAMS. 
 
 After the ham is perfectly cold, mix some salt, 
 saltpetre and red pepper pods in a tray, and mois- 
 ten it with warm water and a little molasses. Rub 
 the hams well in this and pack them in a barrel, 
 with a handful thrown in on each layer, and occa- 
 sionally a handful of coarse salt. Let them remain 
 closely packed for four weeks. Take them out of 
 the brine, dip them in fresh tan ooze (that is made 
 from red oak bark), lay them down with bone side 
 up, and cover around the bone thickly, with cayenne 
 pepper. Hang them up to smoke with hock down, 
 and smoke with hickory chips. I tested this recipe 
 ten years, and never lost a ham or had one with a 
 bug in it. Wash it in two or three waters before 
 putting it on to boil. Always have the door open, 
 - or some way for the smoke to escape when curing 
 meat. The best plan is to have an inside slat door 
 with a lock, so the strong door can be left open part 
 of the day, that secures your smoke-house. 
 
 PICKLE FOR CURING BACON. 
 
 Take five gallons of water, seven pounds of salt, 
 one pound of sugar, one pint of molasses, two tea- 
 spoonfuls of saltpetre, and stir it well; rub the 
 thick part of the ham, shoulder or middling with 
 
46 MRS. ELLIOTT’S HOUSEWIFE. 
 
 a little salt, and pack it in a clean barrel, — hams 
 first, then shoulders and middlings. Pour the brine 
 over, and if not enough to cover it well, make more 
 the same way. Let it remain from four to seven 
 weeks in the brine, according to size; then drain 
 them, sprinkle pepper around the bone, and smoke 
 with hickory wood, or dry in the air as you prefer. 
 Makes sweet meat and keeps well. 
 
 SAUSAGE MEAT. 
 
 Chop the pieces of fresh meat you do not cure 
 as bacon. ‘To twenty-five pounds, put half a pound 
 of sugar; pepper and salt to your taste. Mix it well 
 and keep it dry. Sugar keeps it from getting strong. 
 
 ADMIRAL POCOCK’S RECIPE FOR. CORNED BEEF. 
 
 Cut up quarters of beef in pieces to suit the size 
 of your family. Lay it one hour in cold water, then 
 spread it to drain; have a clean barrel and (after 
 the water has drained from the beef) place it in 
 the barrel with a layer of coarse salt between each 
 layer of beef (if fine salt has to be used puta slight — 
 sprinkle). Have in a large iron pot six gallons of 
 water, four quarts of salt in winter and six in sum- 
 mer, two ounces of pulverized saltpetre, half a 
 pound of brown sugar and one pint of molasses. 
 Boil and skim off the thick scum, set it aside to 
 cool, and when perfectly cold pour it over the beef 
 in the barrel, and put clean rocks on the beef to 
 keep it under the pickle. This quantity of pickle 
 will answer for one quarter of beef weighing eighty 
 
MEATS. 47 
 
 pounds. Steaks can be used out of the barrel for 
 eight days without being too salt, if nicely washed 
 off in cold water. I have tested this twenty years. 
 
 MCMORINE’S CORNED BEEF. 
 
 Cut up your beef in pieces the size you wish 
 after it has hung up to tender. Put some fine salt 
 in a wooden tray, with one teaspoonful of saltpetre 
 finely powdered, to one quart of salt; wet it with 
 molasses, and rub each piece of beef well with it. 
 Have a clean cask or barrel, and pack it in with a 
 layer of coarse salt (or slight sprinkle of fine) be- 
 tween each layer of beef. It will soon make pickle 
 enough to cover it. Keeps well and is nice when 
 boiled for dinner, or to broil for a few days before 
 the salt strikes in. Use four quarts of salt to sixty 
 pounds of beef. 
 
 DRIED BEEF. 
 
 After curing the ham of beef by Pocock’s or Mc- 
 Morine’s recipe, letting it remain in the pickle ten 
 days, take it out, dip it in a pot of boiling water, 
 and hang it up in your kitchen, where it will get 
 air on all sides. It keeps well and is convenient to 
 broil for breakfast or tea. Two weeks will be long 
 enough to hang it to dry. 
 
 HAM BOILED WITH HERBS. 
 
 Put your ham on in a pot of cold water; when it 
 boils, put in one bay leaf, with a bunch of thyme 
 and parsley ; boil slowly for two hours, then take it 
 and remove the skin, spread grated bread crumbs 
 over it and set it in an oven for half an hour to brown. 
 
48 MRS. ELLIOTT’S HOUSEWIFE. 
 
 NEW HAM, BOILED. 
 
 Put a new ham on two hours earlier than you 
 would one that has beencured. After it has boiled 
 hard for one hour, dip off the liquor and pour cold 
 water in the pot and boil again briskly. Boil cab- 
 bage and turnips with it and dish them separately. 
 
 HAM BOILED IN WINE. 
 
 Boil a ham in clear water one hour or more ac- 
 cording to size; take it out of the water’and rub it 
 off with a clean cloth and remove the skin; put it 
 in a kettle, pour wine over it and keep it closely 
 covered, steadily boiling one hour. It is very nice 
 browned in an oven for half an hour with brown 
 sugar sprinkled over it. 
 
 FANNIE’S STUFFED HAM. 
 
 Boil the ham until done, remove the skin and save 
 the juice. Take some bread crumbs, parsley chopped 
 fine, black pepper, butter (and onion if you like it), 
 and mix it up with the juice of the ham; then take the 
 ham on a dish and make incisions with a carving 
 knife, top or underneath, and with your finger stuff 
 the force-meat in. Cover the ham with it or grated 
 bread crumbs, dust pepper all over it, place it in an 
 oven or stove, and bake twenty-five minutes. Nice 
 for a spring dinner when hot; and elegant, cold, fora 
 meat supper. 
 
 BONED HAM. 
 
 Soak a nicely cured ham the night before you 
 
MEATS. 49 
 
 wish to cook it, in tepid water. Next day, place it in 
 a large dinner pot of water the same temperature, 
 and boil it briskly eight or ten hours. Take it up ina 
 wooden tray, let it cool, and carefully take out the 
 bone ; cut it clear at the hock and loosen it around 
 the bone on the thick part, with a thin, sharp knife, 
 and slowly pullit out. Then press the ham in shape 
 and return it to the boiling liquor. Take the pot off 
 the fire and let the ham remain in it, until cold. It 
 is like beef tongue when cut across in slices. 
 
 FRIED HAM WITH EGGS. 
 
 Cut some nice slices of ham, take off the skin and 
 throw them in cold water; wash and rinse them; 
 have your frying-pan hot ; put the ham in and fry 
 until well done ; with a fork take the slices out and 
 Jay them on the dish they are to be served in; then 
 break some eggs, one by one, and drop them whole 
 in the juice from the ham. As soon as the white 
 looks dene, take them up and put them nicely en the 
 ham, 
 
 ROAST HAM. 
 
 Soak a ham in tepid water the night before you 
 wish to roast it. Feur hours before you wish to serve 
 it, set it before a moderate fire in atin kitchen, turn 
 the spit frequently, and let it roast two hours. Then 
 take it up on a dish or pan and take the skin nicely 
 off, scrape all the fat out of the roaster, return the 
 ham and let it roast two hours more, basting it often 
 with the drippings in the bottom of the roaster. 
 
 When it is done take the ham up on a dish, put the 
 4 
 
50 MRS. ELLIOTT § HOUSEWIFE. 
 
 drippings in a saucepan, stir one tablespoonful of 
 flour in a teacup of water, pour it in the sauce and 
 boil up. Serve this in a sauce tureen. 
 
 BOILED HAM. 
 
 Wash a ham nicely in warm water ; rub it well 
 with a wet cloth. Have a large dinner pot on the 
 fire, fill with cold water and put your ham in ; let 
 it boil slowly until the water is very hot, and then 
 boil briskly. Turn it in the pot occasionally, and 
 allow four hours to cook it thoroughly, if over ten 
 pounds; three will do if under that weight. 
 
 ROAST BEEF. 
 
 Cover the beef you intend to roast, the night be- 
 fore, with black pepper. Pepper sweetens the meat 
 and salt extracts the juice. Next day wash it off 
 and season it witha little salt. Put it in a tin kitchen 
 before a hot fire, with the bone side to the fire. 
 When nearly done turn the spit and let the fleshy part 
 go next to the fire, and baste it with the drippings in 
 the bottom of the kitchen; stick a fork in it and if 
 the juice looks red, let it cook a little longer. Stir 
 one tablespoonful of browned flour with water until 
 smooth, and thicken the gravy in the pan with it. 
 Place the meat in a hot dish and pour a little of the 
 gravy over the top, balance in a sauce-boat. Eat 
 Odenheimer or tomato sauce with it. 
 
 MUTTON AND LAMB. 
 Roast mutton and lamb in the same way, well 
 
MEATS. SL 
 
 rubbed over with lard and seasoned with pepper and 
 salt, and cooked well done. 
 
 VEAL. 
 
 Always stuff veal to roast or bake with a force- 
 meat made of bread crumbs, sweet herbs, bits of fat 
 bacon, pepper, and salt, and garnish with crisped 
 parsley. 
 
 MELISSA’S STUFFED BEEF. 
 
 Take a nice piece of roasting beef and put it on to 
 boil. When nearly done, ae it off the fire, make 
 incisions in the beef and stuff them with a foree-meat 
 made as follows: Bake a piece of plain corn bread 
 neal and cold water mixed), take the crumbs and 
 mix it up with two eggs, two onions chopped fine, 
 pepper, and salt, with a little chopped sage and pars- 
 ley, wet it with the grease that you skim off the wa- 
 ter the beef was boiled in , put it in the incisions and if 
 any is left over the top of the beef, place it in an oven 
 with the grease from the top of the water and brown 
 it. This is a delicious way of preparing fat beef. 
 
 RANDOLPH’S BEEF ALAMODE. 
 
 Take the bone froma round of beef, fill the space 
 with a force-meat made of crumbs of loaf bread, four 
 ounces of marrow, one head of garlic or two onions, 
 alittle thyme and parsley chopped fine, a little nut- 
 meg, cloves, pepper, and salt ; mix it to a paste with 
 four eggs, stuff the lean part of the round with it, in 
 incisions made with a carving knife, and if any is left 
 make balls of it. Sew it up ina linen towel, putit in 
 
5D, MRS. ELLIOTT’S HOUSEWIFE. 
 
 a tin just large enough to hold it, pour one pmt of 
 red wine over it and cover with a sheet of tin, put it 
 n a warm oven and bake it three hours (a brick 
 oven is best but out of date). When done, skim the 
 fat from the gravy, thicken it with browned flour, 
 add some eatchup and put the balls over it. Good 
 hot or cold. Ne \ oe 
 BOUILLI BEEF. 
 
 Put six pounds of a brisket of beef in a pot of 
 cold water enough to cover the beef well ; let it boil 
 until the scum rises and skim it nieely. Add two 
 earrots, two turnips, and one onion cut in dice form ; 
 stick one onion full of cloves; let this simmer three 
 hours ; then add one tumblerful of red wine, two tea- 
 spoonfuls of mixed mustard, one tablespoonful of 
 ‘tomato soy or catchup, and let it simmer one hour. 
 Take the beef out and stir a tablespoonful of flour 
 in the gravy, give it one boil up and turn it over 
 the beef, then put pickled cucumber cut up fine all 
 over the top. | 
 
 If you choose, in summer, you can add tomatoes, 
 okras and one or two potatoes, It is extra nice. 
 
 FRIED BEEFSTEAK. 
 
 Have some lard boiling hot, in your frying-pan, 
 sprinkle a little salt and pepper on the beef and then 
 dredge it with flour, put it in the hot lard and fry it 
 quick. Some persons think it is better to fry witha 
 lid on the pan or spider. Always beat your steak 
 well with a beef mallet when it is to be fried and see 
 that it is cut across the grain. 
 
MEATS. 53 
 
 POTATO BEEF. 
 
 Boil some Irish potatoes, and mash them nice and 
 smooth with milk and two beaten eggs; put a layer 
 of this on the bottom of apie pan, witha layer of 
 beef and then potatoes until the pan is full; put bits 
 of butter on the last layer of beef and then potatoes 
 over the top. Cut your beef very thin and only 
 use the lean ; bake it slowly. 
 
 BEEF PATTIES: 
 
 Cut up bits of cold beef and season it with salt, 
 pepper, a bit of mace, and any sweet herb you like ; 
 add cold gravy if you have it, if not, bits of butter 
 and lard, and a little water with a teaspoonful of flour 
 stirred init. Make a nice plain paste, not very rich, 
 roll it out the size of your pie plate and line your 
 plate with it. Put the beef with some of the gravy 
 in the centre of the plate, and fold the paste from 
 each side to meet in the middle, pinch it together, 
 prick the top with a fork, and bake it a heht brown. 
 Cheap and very nice. | 
 
 BEEFSTEAKS. 
 
 Cut your steaks half an inch thick and beat them 
 well with a beef mallet (or hammer), have your grid- 
 iron nicely cleaned and greased on the kitchen dress- 
 er, put the beef on it, then put it over bright, hot coals 
 to broil; turn it over often; have a hot dish before 
 the fire with a little butter, pepper, and salt in it; 
 turn the beef over and over in this, then put bits cf 
 
54 MRS. ELLIOTT S HOUSEWIFE. 
 
 butter on the top and touch them with boiling wa- 
 ter from the kettle, just enough to make it dissolve 
 easily. If you have a hot water pan to fit under 
 the dish, put it over it filled with boiling water, and 
 cover the steak over. You will find this extra nice. 
 
 MUTTON CHOPS. 
 
 Cut them from the rack of mutton, with one bone 
 in each, broil them on a gridiron, then season with 
 pepper and salt, make a gravy with one gill of hot 
 water, large spoonful of Katee and one spoonful of 
 eatchup ; boil it up and pour it over. Twist curled 
 paper on the end of the bone when sent to the 
 breakfast table. 
 
 VEAL CUTLETS. 
 
 Cut off the flank and take the bone out, then take 
 slices the size of the fillet and half an inch thick; 
 grate some bread crumbs, and mix them with two 
 yelks of eggs that have been beaten; put it on the 
 veal and press it with a knife or cake turner, and let 
 them stand to dry, then fry them in hot lard a light 
 brown. ‘Take them from the lard and stew them in 
 gravy seasoned with wine, lemon, and curry powder ; 
 let it cook fifteen minutes, then thicken with butter 
 and browned flour. Leave out curry powder if you 
 choose. . 
 
 VEAL CHOPS. 
 
 Cut your chops from the best end of a rack of 
 veal, one bone ineach. Prepare crumbs of bread ; 
 dip the chops in beaten yelks of eggs and then bread ; 
 
 ~ as 
 
 grease pieces of writing paper with butter, wrap it 
 
MEATS. 55 
 
 around the chops and carefully broil; do not let the 
 paper burn. Broil on a hot spider instead of grid- 
 iron when you use paper. Havea nice white sauce 
 to put over them, highly seasoned. 
 
 BAKED BEEF TONGUE. 
 
 Make a stiff paste of coarse flour and water; roll 
 it out thin and inclose the beef tongue in it after 
 it has soaked one day and night and been nicely 
 cleaned ; put it in an oven and bake it slowly for five 
 hours. When done, remove the paste and serve it 
 hot with Irish potatoes mashed fine and put in a nice 
 roll around it. This is the best way to cook it 
 when to be eaten cold. : 
 
 BOILED BEEF TONGUE. 
 
 Wash the tongue well and scrape the root ; put it 
 in soak the day before you wish it, and change the 
 water once or twice. Put it ina dinner pot with 
 cold water and boil it six hours ; take it up, and trim 
 it nicely, and serve hot with Irish potatoes mashed 
 around it, and sprigs of parsley over the thick part 
 by the root. When you want to press it, boil from 
 four to six hours and cut all the root off. — 
 
 CALF’S TONGUE. 
 Salt the tongue in a brine of salt and water with 
 a little sugar and a pinch of saltpetre in it (three 
 days or longer if you wish), boil it tender, peel it and 
 cut it in slices around chickens or ducks, or use it as 
 you do beef tongue ; it is more delicate. 
 
56 MRS. ELLIOTT S HOUSEWIFE. 
 
 HOG TONGUE. 
 
 The tongue of the hog is usually left with the jowl 
 and salted with it. Where you have a good many 
 hogs killed, you can spare some to corn, and they 
 will be nicer. Scrape the tongue nice and clean and 
 rub a bit of saltpetre on each one and a teaspoonful . 
 of molasses ; let it stand on them two hours, then rub 
 salt on and pack them with salt between in a keg. 
 They keep well and answer to boil in a family in 
 place of pieces of bacon, and are a very nice relish 
 for breakfast or tea. 
 
 HOGS’ BRAINS, 
 
 Pour boiling water over the brains and let them 
 remain in it a short time ; then skin them and beat 
 them with ege broken in and seasoned with salt and 
 pepper. Have hot lard ready in your pan, put 
 them in and stir them all the time until done. 
 
 FRIED TRIPE. 
 
 After tripe bas been boiled tender, cut in slices 
 four inches square. Make a batter of four eggs, 
 four tablespoonfuls of flour, and one pint of milk ; 
 dip the tripe twice in the batter and fry it in hot 
 lard. It is very nice fried without the batter, with 
 a little vinegar poured over it just before it browns. 
 
 CATTLE FEET. 
 
 Clean them nicely and soak them three or four 
 days, changing the waterevery day. Have them 
 
MEATS. at 
 
 seraped nicely and boiled in saltand water. Pour 
 that offafter it has boiled three hours, and put clean 
 hot water to them. and boil until very tender. 
 
 HOGS’ FEET. 
 
 When boiled and put up in vinegar for souse, 
 - split them open and dip them in a thin batter made 
 of flour, egg, and water, and fry them in hot lard; or 
 split them, grease the frying-pan, and warm them 
 with vinegar poured over them in a pan. Hat them 
 cold if you prefer it. 
 
 LAMB ROASTED OR BAKED. 
 
 Take the fore quarter of lamb and season it 
 with salt and pepper; put it in a tin kitchen before 
 the fire and roast it, basting frequently with lard, 
 and make a gravy with the drippings, or rub it with 
 lard and put it in a Dutch oven or stove pan to 
 bake, with a little water; cook it slowly until well 
 done. Never parboil it for baking ; it extracts the 
 taste of the meat and makes it stringy. Mint 
 chopped very fine, put in vinegar with a little sugar, 
 makes an agreeable sauce, 
 
 BOILED LAMB. 
 
 Wrap the hind quarter of lamb in a coarse 
 
 towel, put it in a pot of warm water and boil it 
 slowly until tender ; have a little salt in the water. 
 Take it up and dress it with a nice butter sauce, 
 cut hard boiled eggs in rings and put over it with 
 Lits of parsley scalded in hot water; add capers to 
 
« 
 
 58 MRS. ELLIOTT’S HOUSEWIFE. 
 
 your sauce or mint sauce to eat with it, as with the 
 roast and baked. 
 
 ROAST PIG. 
 
 Have your pig killed and cleaned the evening 
 before you wish it or very early in the morning ; 
 have it well scraped and wash it in cold water . 
 changed two or three times; cut the feet off close 
 to the first joint, take the heart and liver, and put 
 them with the feet in a saucepan to stew. Fill the 
 body of the pig with Irish potatoes mashed fine, 
 seasoned highly with pepper, salt, tablespoonful of 
 butter and one of lard; fasten the legs together, sew 
 the body up and rub it all over with salt and pep- 
 per. Put it ina tin kitchen before a hot fire, turn 
 the spit often, and occasionally rub a piece of lard 
 over it, tied in muslin, to make the skin crisp. You 
 can suspend it in front of the fire with a string on 
 a strong nail, and spider under it to catch the drip- 
 pings, or place it in a stove pan or Dutch oven to suit 
 your convenience. ‘The feet should be cut up, liver 
 and heart chopped fine and boiled in clear water 
 with a few sage leaves, then take them out and 
 season highly ; rub some bits of butter in flour, stir 
 it in, and stew until tender; then take the drippings 
 from the pig in the pan or oven, and thicken it with 
 flour, give it a boil up, and serve in tureen for 
 gravy. 
 
 Another dressing may be prepared with crumbs 
 of bread scalded and seasoned with salt, pepper, 
 and butter, a little sage sifted in, and a small onion, 
 chopped fine, and stuff in the same way. 
 
uJ 
 
 MEATS. 
 
 OO 
 
 Another, prepared with corn meal baked in plain 
 cakes, scalded and mixed with yelks of eggs and 
 highly seasoned with butter, pepper, salt, and lard, 
 sage and sweet marjoram sifted in to taste, is very 
 much liked. Always cook it a pretty brown and 
 send the pig to the table with a lemon, apple, or 
 small orange in his mouth. 
 
 TO BAKE QUARTERS OF PIG. 
 
 Cut the skin cross ways, wash it nicely, and rub 
 it with pepper and salt, (little dry sage if you like, ) 
 put it in the oven with a little water and lard, and 
 bake it brown. 
 
 PORK AND BEANS. 
 
 Take a nice piece of corned pork, wash it clean; 
 and put it in a pot with one quart of hominy or 
 navy beans and let them boil one hour. ‘Take the 
 pork out and boil the beans an hour longer, then 
 put them in a pan and put the pork in the middle 
 and bake threé hours. 
 
 PORK CUTLETS. 
 
 Cut them from the leg, take off the skin and 
 beat them with a pestle; have some bread crumbs, 
 sage, and onion chopped fine, and some yelk of egg 
 beaten ; dip them in the ege and then in the bread 
 crumbs with seasoning. Fry them with a small 
 piece of lard until a licht brown, turning them often. 
 After you take them up, sprinkle a-little flour in the 
 gravy, give it one boil up, and pour over them in. 
 the dish. 
 
60 MRS. ELLIOTT S HOUSEWIFE. 
 
 ‘BROILED PORK STEAKS. 
 
 Take some nice pieces of loin, season it well 
 with pepper, salt, and powdered sage, put it on your 
 broiling irons or spider, and turn it often until it is 
 thoroughly done. Cut a piece to try it, and if it 
 looks red, it is not done enough. Make gravy as 
 for cutlets. 
 
 TO ROAST A LOIN OF PORK. 
 
 Cut the skin in narrow strips, and rub it all over 
 with salt, pepper, and dry sage finely powdered. 
 Make incisions between the ribs, and stuff it with a 
 dressing made of bread crumbs, chepped onion, 
 pepper, and salt mixed up with beaten yelk of egg. 
 Put it before the fire on a spit and baste it with 
 lard. It may be baked in an oven or stove after it 
 is dressed, but roast is the sweetest. 
 
 PORK STEW. 
 
 Backbones, spareribs, or piece of the leg of fresh 
 pork makes a nice stew. Stew it in clear water 
 one hour, then add salt, black pepper, and sage, and 
 stew it gently for one hour. Cut up a little red 
 pepper if you like and add sweet or Irish potatoes, 
 cut small, or a few turnips. 
 
 CORNED PORK. 
 
 After it has been salted one week, boil a piece of 
 corned pork two hours and then put in a cabbage, and 
 boil one hour mere. It is nice with the skin re- 
 moved and browned before the fire. 
 
MEATS. 61 
 
 PIG’S HEAD STEW. 
 
 Cut the head open and take out all the brains; 
 boil the feet with it until all is tender, then take out 
 all the bones, mince the tongue fine, and chop the 
 brains. Take some water from the pot you boiled 
 the head in, and put it with the meat; season it 
 with a little dry sage, cayenne, or red pepper pod 
 chopped fine, salt, and black pepper, and a little to- 
 mato catchup; stew it twenty minutes, broil the 
 liver nicely, put the stew in a dish, and the liver 
 around it. This is a good receipt for shoat or full 
 grown hog’s head stew. 
 
 BLOOD PUDDING. 
 
 Catch the blood as it runs from the hog, and 
 stir it constantly until perfectly cold; then thicken 
 it with rice or oatmeal, add some beef fat chopped 
 small, season it highly with salt, pepper, a little sage, 
 and chopped red pepper pod. Fill large skins, stick 
 them with a fork, to prevent bursting; boil and 
 smoke them. | 
 
 LIVER PUDDINGS. 
 
 When putting up your pork (as we term it in 
 hog killing time), boil the livers very tender, chop 
 them fine and season with pepper, salt, sage, and 
 cayenne, as we do sausage meat. Take some of 
 the large skins, stuff them about nine inches long, 
 tie the end securely and stick them with a fork to 
 prevent bursting; put them in a pot and boil slowly 
 for an hour. When cool, pack them in stone Jars 
 
62 MRS. ELLIOTT S HOUSEWIFE. 
 
 and they will keep well and require no further 
 cooking. 
 SAUSAGE MEAT. 
 
 Take all the spare meat and tenderloins from 
 your pork and grind it in a sausage grinder or chop 
 it. Season it highly with black pepper, salt, and 
 powdered sage. Boil one or two pods of red pep- 
 per, and pour the tea over it ; work it all up ; cook a 
 small piece to try, and if not seasoned high enough, 
 add what it needs. Pack it in a jar, or stuff skins 
 with it after they have been soaked and cleaned 
 nicely; hang them up to dry. Smoking makes 
 them hard. 
 
 SAUSAGE MEAT. 
 
 If you want it extra nice, take two nice fresh 
 hams and one shoulder; take off the skin and have 
 it chopped nicely, season it with salt, pepper, sage, 
 and a very little sugar. If you like spiced meats, 
 use with that a few cloves, some mace, and nutmeg. 
 Keep it in a dry, cool place, and fry it in balls, or 
 stuff the skins, when you first make it, for dried 
 _ sausages. | 
 
 BEEF SAUSAGE MEAT. 
 
 Chop or grind four pounds of beef and two 
 pounds of suet together, after the suet has been 
 picked ; season it highly with salt, pepper, and cay- 
 enne, make it in balls, and fry it. If you wish to 
 stuff beef chitterlings ~with it, add cloves and a little 
 garlic, and stuff the skins ; put them in strong-salt 
 and water brine for two weeks, turn them often, 
 then wipe them dry, and smoke them. 
 
MEATS. 62 
 
 TO FRY I1VER. 
 
 Cut your liver in nice pieces, put it in cold water 
 and let it boil until it looks nearly done, take it out 
 and drop it in hot lard, and season: it with pepper 
 and salt after you take it out, 
 
 The beauty of a well ordered home is beyond calculation, Wo- 
 man is the priestess ministering before its altars and the incense 
 arising from her heart is full of bliss or anguish to all around her, 
 Here the parents can draw close in counsel, and consider measures 
 for their government and prosperity. Here, in unmolested glad- 
 ness and security, children gather and revel in the very exuberance 
 of infantile life. Here, the husband finds rest for his wearied 
 frame after toiling through the day. The wife, with her little 
 world of cares, perhaps struggling with 4 sigh, is strengthened by 
 the thoughts of the happy home provided for her, to inspire love 
 and gratitude, and draw forth the sympathy of the pleasant circle, 
 formed in that sacred retreat, which shelters her from the world 
 and protects her from the strife of many minds. Then be thank- 
 ful; be grateful to God for blessing you with a home. Be it ever 
 so humble, there is no place like a happy, cheerful home. 
 
64 MRS. ELLIOTT’S HOUSEWIFE. 
 
 POUT, Tiaeeeoale. 
 
 CLEANING POULTRY. 
 
 Turkeys, geese, chickens, and ducks, are better 
 killed the day before we wish them, and during the 
 winter they may remain several days unhurt. The 
 best way to kill them is to hang them up by the legs 
 tied together, and cut the throat with the head hang- 
 ing down. They bleed better and die much quicker 
 than when the head is chopped on a block and thrown 
 down to struggle until lite is extinct. Geese and 
 ducks have the finest feathers ; they are picked care- 
 fully and never scalded, as chickens are, to make 
 them clean easily. Make a paper bag of an old 
 newspaper and put it by you to save the feathers 
 for beds and pillows, and when they are cured they 
 can be packed in bags for use ; sun them often or dry 
 them in a moderate oven. Turkeys must have all 
 the large feathers picked out, the wings cut off to 
 the first joint, and then they can be scalded to get 
 the smaller feathers off. It is more tedious, but I 
 think it much nicer to pick a fowl without scald- 
 ing in hot water, particularly before the entrails 
 are removed. After it is picked, and singed over a 
 blaze or a piece of lighted paper, make an incision 
 at the lower part of the breast-bone, and remove 
 the entrails ; be careful in taking the gall-bag from 
 the liver, as the least particle of that would spoil the 
 
POULTRY. G5 
 
 taste of the bird. Cut the gizzard open and take 
 out the inner skin, clean the heart and liver and 
 throw them all in cold water, with a little salt in it. 
 Have a nice rag and wash the bird in two or. three 
 waters, using a little salt in the last, as it cleanses 
 it better. The French prefer poultry rubbed clean 
 to having it washed, but I give the manner of 
 cleaning it as we are accustomed to in our country. 
 Cut the feet off to the first joint, and fasten the legs 
 in the incision made to draw the entrails out. ‘Tie 
 a string around the neck and suspend them in 
 a cool place until they are needed for the spit. 
 Chickens are often cooked as soon as dressed; and 
 when necessity requires it, wash them in water until 
 it ceases to look bloody, and lay them in salt and 
 water until you have to cook them. Pay strict at- 
 tention to the back and side-bone of all birds, re- 
 moving all but the black meat in the side-bone. 
 
 TO FATTEN TURKEYS AND DUCKS. 
 
 Give turkeys plenty of fresh air, and charcoal in 
 their food, and keep them in clean coops. Beef 
 suet, chopped fine, hastens the fattening. Pork 
 scraps ought not to be given the last ten days, as it 
 makes the fat oily and soft. Ducks fed on meal, 
 with chopped celery leaves, have a fine flavor; and 
 to fatten them quickly, feed every two hours. 
 Never confine a duck to fatten it. Always have 
 clean water near them, and feed early in the morn- 
 ing and late in the evening. 
 
 5 
 
66 MRS. ELLIOTT’S HOUSEWIFE. 
 
 ‘ROAST TURKEY. 
 
 Wash the turkey well inside and out, and see that 
 all the pin-feathers are well drawn. Twist a piece 
 of paper, light it and pass the blaze over it quickly 
 Gf you have no blaze in your fire to singe off the 
 fine feathers), then wash it off again. Break some 
 pieces of cold, light bread in a bowl, put one tea- 
 spoonful of salt, half a teaspoonful of black pepper 
 and tablespoonful of butter with a small piece of 
 lard, in the bread ; pour over it enough warm water 
 to make it up like a dough. Put your turkey in a 
 pot and give it one scald up, then take it on the 
 tray and fill it with the dressing made of the bread, 
 and rub salt and pepper on it. Fill the craw first, 
 and with your kitcheri needle, take a stitch through 
 it to keep the dressing in. After it is stuffed, 
 grease the turkey well with lard, and place it in 
 your tin kitchen before the fire. Cook slowly, bast- 
 ing it with the juice that drips from it. Turn the 
 spit often, and when it begins to look a little brown, 
 cook a little faster and turn the spit. After it is 
 well cooked, set the kitchen one side, and pour the 
 drippings in a saucepan. Stir in a half pint of 
 water two tablespoonfuls of browned flour, and mix 
 it in the drippings from the turkey ; add a little salt 
 and pepper, and send it hot in a sauce tureen to the 
 table, with the turkey on a large dish, or a chafing- 
 pan dish over the pan for hot water, that usually is 
 sent with the chafing dishes for beefsteak ; fill the 
 pan with boiling water and it will keep it hot until 
 
POULTRY. 67 
 
 all are served. Oysters are often addea to the 
 
 dressing to improve it, and when they are, add a 
 
 little more butter. Celery chopped fine and mixed 
 
 in is very much liked, or a few nice pieces laid on 
 
 it, imparts a nice flavor. Never forget to remove 
 
 the string that you used to sew the stuffing in. 
 Serve it with cranberry sauce. 
 
 ROAST GOOSE. 
 
 Wash it thoroughly with salt and water. Prepare 
 some Irish potatoes by boiling them nicely and mash- 
 ing smooth with a tablespoonful of butter or lard. 
 Chop two onions that have been parboiled and add 
 them to the potato; then season highly with pepper 
 and salt, and a little powdered sage. Roast it slowly 
 at first and baste it with butter or lard; dredge it 
 with flour just ‘before you take it up to tank it 
 brown nicely. It will answer to bake dressed in the 
 same way, but will require a pint of water in the 
 oven or stove pan. When done, thicken the gravy 
 with one spoonful of flour rubbed smooth with water 
 and seasoned with pepper and salt. Apple jelly is 
 nice to serve with it. ? 
 
 WILD GOOSE AND DUCK. 
 
 ‘Parboil wild geese and ducks with one or two 
 carrots placed in them to remove the fishy taste ; 
 throw the carrots out, and rub them with salt; let 
 them remain fifteen minutes, then rinse them in 
 warm water. Rub them over with lard or butter, 
 season with pepper and salt, and roast or bake. They 
 
68 MRS. ELLIOTT’S HOUSEWIFE. 
 
 are seldom stuffed as tame fowls. Ducks are im- 
 proved by covering them with onions before baking, 
 and a goose with a little save. 
 
 GREEN GOOSE PIE. 
 
 After cleaning it nicely from pin-feathers, cut it 
 up, and put it in-salt and water for an hour or more, 
 as you choose. Have a nice soup pot, and line it 
 with a nice plain paste. Puta layer of goose, salt, 
 and pepper, and then small square pieces of paste. 
 Do this until all the goose is in, then puta layer of 
 paste over the top. Cover it well with water and 
 let it cook three hours slowly. 
 
 TO BAKE A GOOSE. 
 
 Always let a goose hang until tender ; try it by 
 putting your thumb under the wing to see if the 
 skin breaks easily. Prepare a dressing with one 
 cup of bread crumbs, one of mashed potato, two on- 
 ions chopped fine, pepper, salt, and sage, with the 
 yelks of two egos. Stuff the goose with this, and if 
 not very fat, put a piece of butter or lard in the 
 dressing. Rub it all over with lard, sprinkle a littl'e 
 flour over it, pepper and salt and bake it slowly 
 at first, then quick, until a dark brown. Baste it 
 often with the gravy from its fat. 
 
 BROILED TEAL. 
 
 This is a fowl nearly allied to the common wild 
 duck, but smaller and more delicate. Split it open 
 in the back (and if at all fishy have some carrots, 
 
 / 
 
POULTRY. 69 
 
 tie them in, and give it one boil up), salt and pepper 
 it, and broil on your irons or spider well greased, 
 bone side down. Cover it with butter and send it 
 hot to the table, and you have a delicious relish. 
 
 CANVAS BACK DUCKS. 
 
 These are a large kind of wild duck, and are con- 
 sidered the dish for an epicure. They should hang 
 until tender (always use the carrot inside to remove 
 the fishy taste if they smell at all like it). Prepare 
 some chopped onion, one to a duck, a little scraped 
 bacon, a little sage and parsley, with a sprig of mar- 
 joram and thyme, salt, and pepper; put it inside of 
 the duck, cover the duck with thin slices of bacon, 
 wrap it in white paper and tie it around. Roast, if 
 possible, before a brisk fire. If you have to bake 
 them, put a pint of water and_a small piece of butter 
 in the pan, and when nearly done, thicken the gravy 
 slightly with browned flour. Wine added to the 
 gravy is very nice when poured hot over the duck, 
 with a few slices of lemon laid on the breast after 
 it is dished. Worcester or Odenheimer sauce 1s an 
 agreeable accompaniment. Crab-apple or guava 
 ‘ jelly gives zest to the whole. 
 
 BAKED DUCKS. 
 
 English Mud, or Muscovy ducks can be cooked 
 the day they are killed (though better to have 
 them cleaned the day before). Mash Irish potatoes 
 soft that have been nicely boiled; while hot put a 
 sarge spoonful of butter or a small one of lard in the 
 
70 MRS. ELLIOTT’S. HOUSEWIFE. 
 
 potato. Chop an onion fine that has been par- 
 boiled, and add it, with salt and pepper to the taste, 
 and a little fine powdered sage. Fill the body of the 
 duck with this dressing, put a “ake of it on the 
 breast, and bake them with a large spoonful of lard 
 and a little water in the oven. 
 
 BOILED TURKEY. 
 
 Prepare the turkey as you do to bake. Make a 
 dressing of bread crumbs, pepper, and salt, with hot 
 water and milk poured over to make it soft. Chop 
 alittle parsley and put in, or fill it with oysters; fill 
 the crop with this dressing, Put it in a pot of warm 
 water with a little salt in it and boil it until well done, 
 but not so tender as to fall to pieces. A good plan 
 is to keep towels to put boiled fowls in, with long 
 strings sewed on, so it can be tied around con- 
 veniently. Take some of the water it is boiled in, 
 put a quarter of a pound of butter in it, rub the 
 yelks of six hard boiled eggs smooth and mix them 
 in the butter, with one tablespoonful of flour. Give 
 it one boil up, and pour it over the turkey, with egos 
 cut in pieces over it. Celery is a great addition to 
 the dressing, or a few seeds in the sauce. Always 
 boil the turkey hen. 
 
 FAVORITE DISH WITH CHAPEL HILL STUDENTS IN 
 OLDEN TIMES. 
 
 i OPOSSUM... 
 
 After having the possum nicely cleaned, put it 
 m salt and water for six hours. Rinse it well and 
 
POULTRY. Tt 
 
 put it in an oven with weak red pepper water and 
 give it one boil up. Prepare a dressing of bread 
 crumbs, salt, butter, pepper, and a little sage, if you 
 wish to stuff it like a pig; if not, put it in an oven 
 or stove pan with one pint of water and three nice 
 slices of bacon on the possum and bake it. When 
 it is nearly done, place small sweet potatoes around 
 it and. add more water (from the kettle) if it is’ 
 needed, and bake it until well done and the potatoes 
 soft. Put butter, pepper, dry sage, and salt on it, 
 place it in the centre of a flat dish and put the po- 
 tatoes around it. Serve it with Worcester or Oden- 
 heimer sauce when it is cold. It is a rich dish, and 
 seldom eaten hot. 
 
 BARBECUE OPOSSUM. 
 
 After the possum is nicely cleaned, rinse it well 
 with salt and water and put it in a pot to parboil, 
 with a pod of red pepper in the water. Then put 
 it before the fire in a tin kitchen, or lay it on crossed 
 sticks in an oven, with a piece of fat bacon over the 
 top. Mix some vinegar with a little mustard, but- 
 ter, pepper, sage, and salt. Make a nice clean mop 
 with linen, on a stick, and baste the possum with 
 vinegar often; dip the mop in and rub it all over 
 both sides, and bake it a little crisp. 
 
 BAKED CHICKEN PIE. 
 Clean and cut up your chickens and put them 
 in a pot to stew, covering them with water. Put but- 
 ter (large spoonful to two chickens) in it, with salt 
 
ess MRS. ELLIOTT S HOUSEWIFE. 
 
 and pepper. While it is stewing, make a rich puff 
 paste with lard and flour, roll out a piece and line 
 a baking pan, stir a tablespoonful of flour with water 
 and stir it in the chicken, then pour it all in the pan 
 with the paste in it. Roll out a piece of dough for 
 the top and butter it, sprinkle flour over it, and roll 
 again ; do this twice, then put it on the pan and put 
 “pieces of dough twisted across the top and in rings 
 between ; stick it well in the centre with a fork, 
 press the edges with the fork, and bake it slowly. 
 You have, then, a North Carolina pie. 
 
 STEWED POT-PIE. 
 
 Line the pot with paste and then put in pieces of 
 chicken with thin pieces of paste between ; lay in a 
 few slices of fat meat, season with salt and pepper, 
 cover with water, and stew two hours. 
 
 CHICKEN WITH RICE. 
 
 Take a large fat hen; put itin a bag with one tea- 
 cup of nicely washed rice; put it in a pot of cold 
 water and let it boil two hours; slip it nicely out of 
 the bag on a dish, and cover it with a nice sauce, 
 made of butter and hard boiled egg rubbed together, 
 some of the water the chicken was boiled in, and 
 a spoonful of flour well seasoned with salt; serve 
 it hot. IPf cool, keep the water the hen was boiled in 
 and make soup with it the next day. Very nice 
 for oyster soup. 
 
POULTRY: = * Bs 8 ee 
 
 ROAST OR BAKED CHICKEN. 
 
 Prepare a nice dressing of bread crumbs, butter, 
 pepper, and salt; pour enough hot water over it to 
 work it up. Fill the chickens with this (and after 
 baking put some on the breast-bone and legs), rub 
 them over with lard, and hang up before the fire to 
 roast, or put in your oven to bake, with a piece of 
 lard and a little water. When done, take them up, 
 pour some water in the drippings, dredge it with 
 flour, give one boil up and pour a little on the chick- 
 ens; balance in sauce tureen. 
 
 CHICKEN SALAD. 
 
 Boil two nice large chickens until very tender 
 (the day before you wish to use them), take out all 
 the bones, and remove the tough skin, and leave out 
 the back ; chop the meat fine with a cleaver. Boil 
 eight egos hard, peel them while hot and put ina 
 half pint of cider vinegar the hot yelks, rub them 
 smooth in the vinegar, then add half pint more, one 
 tablespoonful of English mustard rubbed smooth, 
 teaspoonful of sugar, same of salt and black pepper, 
 tablespoonful of fresh butter melted or two of olive 
 oil. Have one pint of chopped celery, or more if you 
 like, and work the chicken and celery up with it; 
 chop the white of the eggs fine and add them or not 
 as you choose ; add more mustard and sugar if you 
 
 hke. 
 BOILED TURKEY SALAD. 
 
 Prepare the dressing as above, and chop the white 
 
74 MRS. ELLIOTT’ S HOUSEWIFE. 
 
 meat of the turkey, and mix with celery as for 
 chicken. It is richer and preferred by many. 
 
 SALAD WITH CELERY SEED. 
 
 When celery cannot be had, chop your chicken 
 or turkey, and put half the quantity of fine chopped - 
 cabbage that has been lying in celery vinegar one 
 hour, put a few fresh seeds in the dressing prepared 
 as chicken salad, and mix in the same way. It has 
 been preferred by some at a feast ; a little more mus- 
 tard and small dust of cayenne can be added to this. 
 White heads of lettuce prepared as the cabbage, an- 
 swers, if that cannot be had. 
 
 IRISH POTATO SALAD. 
 
 Take cold Irish potatoes that were peeled when 
 hot, cut them in thin, round slices, boil some eggs 
 ‘hard, mash the hot yelks in vinegar and season it with 
 mustard and salt, with a pinch of sugar; put them in 
 a salad dish, pour the sauce over them, and garnish 
 with the whife of egg cut in rings. It is excellent 
 for a Sunday dinner — particularly with cold roast 
 beef. 
 
 FRICASSEED CHICKENS. 
 
 Cut the chickens in pieces, put them ima pot with 
 one or two slices of bacon or pork, sprinkle pepper 
 and salt on each layer, cover them and let them 
 simmer till tender ; then take them out and put in 
 a dessert spoonful of butter and same of flour, return 
 them and stew afew minutes longer. Spread some 
 toast, bread or crackers ona dish, put the chickens on 
 
POULTRY. (ec 
 
 it, and pour the gravy overthem. If you prefer it 
 brown, pour off the gravy and let it brown in the 
 pot. 
 
 BROILED CHICKEN. 
 
 When you have cleaned your chickens nicely, lay 
 them in skimmed milk for two hours, then dust 
 them with flour and lay them in cold water. Take 
 them out, sprinkle pepper and salt on the inside, and 
 lay them open on the broiling iron after it has been 
 nicely greased. Cook them nearly done, then turn 
 them to brown nicely, put them in a dish, and pour 
 drawn butter over them, 
 
 BOILED CHICKEN. 
 Clean it whole and lay itin milk two hours; wash 
 it off in clear water and dust it with flour. Put 
 them in cold water and boil half an hour Gf young 
 and tender), then let them stand closely covered half 
 an hour in the water, and dress them with butter 
 
 sauce. 
 CHICKEN FRIED IN BATTER. 
 
 Clean and cut up young chickens, and lay them 
 for an hour in salt and water. Make a batter with 
 flour, egg, and water with a little milk, put the 
 chickens in, and take the pieces up with a large 
 spoon and fry in hot lard. - 
 
 PLAIN FRIED CHICKEN. 
 Clean and cut up young chickens and lay them in 
 salt and water as above. Dredge flour over them, 
 put them in boiling lard, cover the spider over, and fry 
 
76 MRS. ELLIOTT’S HOUSEWIFE. 
 
 them brown. ‘Take them out when done, put some 
 flour in the gravy and stir in as much water as you 
 wish, boil it up and pour over the chicken. 
 
 CHICKEN FRIED WITH TOMATO. 
 
 Fry chicken as above, and just before done, cover 
 it with tomatoes that have been stewed and seasoned. 
 Cover them over and let them simmer fifteen min- 
 utes ; then pour all in a dish together. 
 
 BEEFPSTEAK WITH TOMATOES. 
 
 Fry nice pieces of steak cut up the size you 
 want toserve it; before it is done, pour tomatoes 
 over, stewed as for chicken. Let them cook and 
 serve in a dish together. | 
 
 BRUNSWICK STEW. 
 
 Put in your soup pot a nice fat chicken or hen 
 (or two half grown), cover it with water salted to 
 taste, and let it stew until it begins to look tender 
 (the hen will have to be put on earlier than the 
 young chickens) ; cut up one gallon of ripe tomatoes 
 and season them with butter, a little onion, small 
 cup of sugar, slice of fat bacon, pepper, and salt, as 
 you would to stew; put them in the pot with the 
 chicken, and one hour before you serve it, cut the 
 grain off of twelve ears of green corn and add to it. 
 The chicken should be cooked so it falls to pieces, 
 and when dishing it, pick out the bones. Squirrels 
 make a nice substitute for young chickens, and 
 young duck will answer, or young turkey- 
 
~I 
 
 ~~] 
 
 POULTRY. 
 
 LOUISIANA SQUIRREL PIE. 
 
 Parboil the squirrels in salt and water ; line a bak- 
 ing dish with nice pastry, put the squirrels in pieces 
 through the pan with a slice of bacon and two hard 
 boiled eggs, fill the pan with cream, and season with 
 black pepper ; cover it with a crust and bake it. 
 
 FRIED SQUIRRELS. 
 
 After they have been cleaned, hang them up a 
 day or night, cut them in quarters, sprinkle salt and 
 pepper over them, with a little meal or flour, and fry 
 them in hot lard. ‘Take them out and make a little 
 thickening with flour and cream or milk, and stir it 
 a few moments in the drippings they were fried in, 
 with sprigs of parsley scalded init. Pour the gravy 
 over them and then the parsley. : 
 
 SQUIRREL BARBECUE. 
 
 Parboil the squirrel, and lay it ina spider with a 
 piece of butter, and turn it over often. Have some 
 vinegar and mustard well rubbed together with a 
 little salt and pepper and a pinch of sugar. When 
 the squirrel begins to look cooked, pour this over it 
 and turn it frequently until as brown as you wish. 
 One gill of vinegar, teaspoonful of mustard and 
 fourth of a teaspoon of sugar, pinch of salt and pep- 
 per to one squirrel. 
 
 BROILED SQUIRREL. 
 
 Parboil the squirrel whole for a few minutes, 
 
78 MKS. ELLIOTT’S HOUSEWIFE. 
 
 grease the broiling iron, put it on and turn it often 
 over a hot fire. Season drawn butter with pepper 
 and salt, and moisten the squirrels with it. No gravy. 
 
 MACARONI WITH BEEF. 
 Stew four ounces of macaroni with a large onion 
 in milk, line a baking dish with it and cover it with 
 grated cheese ; slightly broil pieces of beef and sea- 
 son them high; fill the dish with layers of maca- 
 roni, beef and cheese. Cross the macaroni over the © 
 top and put bits of butter over it. Bake it slowly 
 until a light brown. This is very nice. 
 
 VERMICELLI AND SEMOLINO. © 
 
 These are much used to thicken soups and are 
 preferable to macaroni for that purpose. 
 
 WELSH RAREBIT. 
 
 Cut some nice cheese up fine in a saucepan well 
 greased with butter, stir it until it melts; beat up 
 five eggs and stir it in; then put a teaspoonful of 
 made mustard and a gill of wine in it, and stir it a 
 few minutes longer. Toast some bread and spread 
 it over it. 
 
 CHEESE STEW. 
 
 Cut up some nice cheese and put a little ale with 
 it and a small piece of butter, and stew it until 
 all is melted. Serve on toast. 
 
 ROAST CHEESE. 
 Mix grated cheese, yelk of egg, and bread crumbs 
 
POULTRY. | 79 
 
 together, season to taste, spread it on bread with 
 bits of butter, and brown it in an oven. 
 
 MACARONI. 
 
 Boil your macaroni in half milk and water until 
 very tender ; take it out and put it in a baking pan 
 with a layer of that and one of grated cheese until 
 it is full, put bits of butter over the top and bake it 
 a pretty brown. Season it with salt and a little 
 
 pepper. 
 TO STEW MACARONI. 
 
 Put as much macaroni as you want for dinner 
 in cold water ten minutes; wash it out and put it in 
 tepid water in a saucepan. When it is soft, drain it 
 out and nearly cover it with milk. Add salt and 
 cayenne pepper to your taste, with a dessert spoon- 
 ful of butter and teacup of grated cheese; stir it 
 over the fire a few minutes, then put it in a baking 
 dish, put bread crumbs over the top, and let it 
 brown in an oven. ‘Take it out as soon as it 
 browns, and keep it hot over the kettle. 
 
 MACARONI PIE. 
 
 Stew the macaroni tender, put a layer in the 
 bottom of a baking dish, then some grated ham, 
 with bits of butter, then macaroni and some pieces 
 of wild duck, birds, or squirrels that have been 
 stewed and the bone taken out; put the gravy with 
 it and bits of butter, put another layer of mac- 
 aroni crossed over the top, season a cup of cream 
 with pepper and salt and pour it over the pie; put 
 a puff paste on and bake it, 
 
80 MRS. ELLIOTT’S HOUSEWIFE. 
 
 Seek employment ; it strengthens mind and body, and matures a 
 character that will shine bright and beautiful in moral excellence 
 and active virtue. The Author of every good and perfect gift 
 gave us six days for labor and the seventh for rest. He would not 
 have so ordained, if He had not known it was for our good and 
 would enable us to resist the temptations of Satan “ who finds mis- 
 chief for idle hands to do.” “ He created mind and matter, the soul 
 and the body, gave them vitality and beauty and laws for their 
 government, and stamped on them His own image, the sense of 
 duty, and the instinctive dread of responsibility.” Listless minds 
 and idle hands invade and violate the rules and precepts of polit- 
 ical.economy no less than the order and laws of morality and 
 religion. 
 
 “Work for some good, 
 Be it ever so slowly, 
 Cherish some flower, be it ever so lowly, 
 Labor! All labor is noble and holy!” 
 
CURED MEATS, ETC. 81 
 
 CURED MEATS, ETC. 
 
 TO CURE SCOTCH HAMS. 
 
 Procure mutton, pork, or beef hams, and take 
 the bones carefully out. (If beef, get the joint 
 called the buttock and have it cut pretty far down, 
 taking out the bones and sinews with as little cut- 
 ting as possible.) Mix equal quantities of sugar 
 and molasses, and smear the meat over with it to 
 stand thirty hours. Then make a pickle of salt and 
 water strong enough to bear an egg, with two 
 ounces of saltpetre dissolved in it. Put the meat in 
 this pickle for nine days, and then add two ounces of 
 
 saltpetre to the pickle. Keep it in five days longer, 
 and then hang it up for twenty-four hours. After 
 this, roll the meat in a mixture of ground white 
 pepper and half an ounce of cinnamon; tie it up 
 tightly in a round form, Cut slices from this as 
 you want it to boil or broil. Keeps well and is a 
 delightful relish. Venison hams can be cured the 
 same way. } 
 
 Save fresh meat bones, pound them on a large 
 stone, and mix with grain to feed hens. 
 
 TO TRY LARD. 
 
 Take the leaf fat from your fresh pork, when 
 
 cutting up to cure for bacon, cut it in squares an 
 6 
 
82 MRS. ELLIOTT’S HOUSEWIFE. 
 
 inch thick, and put it in a large iron pot over the 
 fire, and cook it until the pieces are a light brown. 
 Be careful never to have a blaze under the pot. 
 Strain it through a colander, in tin lard stands, with 
 a coarse cloth over the top of the stand. Drain it 
 in another vessel, and then press the pieces of meat 
 for common purposes. The pieces are generally 
 saved to make crackling bread. 
 
 TO MAKE COMMON LARD. 
 
 Take the flabby pieces of meat that are not fit to 
 be salted. Put them on the fire with a half pint of 
 water and slowly cook it until the meat looks done. 
 Strain it out and set it in a cool place. If allowed 
 to freeze, it will lose the strong taste. 
 
 CHITTERLINGS. 
 
 This dish is a great favorite on plantations, and 
 should be carefully prepared. -After they are emp- 
 tied and nicely cleaned, turn and scrape them and 
 put them in warm water. After soaking all day in 
 that, put them in salt and water to soak for two 
 days, Then wash them out nicely in warm water 
 again. Select out what you want for sausages and 
 then plait the balance and boil them until perfectly 
 tender. Sprinkle a little salt over them when hot, 
 and put them in a jar for use, and cover them with 
 melted lard or vinegar as you prefer. 
 
 HOGS-HEAD CHEESE. 
 
 Put hog’s heads in salt and water for two days, 
 
CURED MEATS, ETC. 83 
 
 then wash and scrape them clean, and boil until all 
 the bonescome out. Take it up, pick all the bones 
 out and chop it fine; season it with sage, pepper, salt, 
 and a little cayenne, with a small spoonful of spice. 
 Put it in acloth or a tin pan, cover it, and put heavy 
 weights on to press it. When cold, take it out of 
 the mould and cover it with vinegar. Cutit in slices 
 for the table as cold souse, or beat it up and fry it, 
 with or without batter. 
 
 | BEEF’S—-HEAD CHEESE. 
 
 Split the head in half, take-out the eyes, and 
 soak it all night ; then boil it tender and make it as 
 hog’s-head, or put it in the liquor after the bones are 
 taken out. Season high and stew it until all the 
 water is out, then pack it tight in a jar and press it, 
 and keep it to slice for supper. 
 
 CRIPPLE. 
 
 Take two hog’s faces, boil them until the meat 
 leaves the bone, put it in a colander, pick the meat 
 from the bone, then strain the liquor and put it back 
 in the kettle with the meat, and if not enough to 
 cover it, add boiling water. Add pepper and salt to 
 your taste, one tablespoonful of ground allspice, same 
 of cloves, marjoram, and thyme ; boil it fifteen min- 
 utes after it commences to boil, then thicken it with 
 buckwheat or seconds sifted fine. Pack it in a jar,, 
 and when cold, cut it in slices to fry. This was 
 given me by a lady from Baltimore as one of her 
 favorite dishes. 
 
ae MRS. ELLIOTT’S HOUSEWIFE. 
 
 BETTIE 8 SAUSAGES. 
 
 Put six pounds of lean and two of fat pork to- 
 gether and grind it in a sausage grinder, or chop 
 it fine with a cleaver. Put it in a tray with four 
 tablespoonfuls of salt, same of black pepper, six of 
 powdered sage, and two of red pepper. Mix 
 thoroughly and keep it in a cool place. 
 
 BOLOGNA SAUSAGES. 
 
 Chop veal, pork, and ham fine, season with pepper, 
 salt, and sweet herbs. Prepare beef chitterlings by 
 soaking them three days after they have been nicely 
 cleaned, changing the water every day; then put 
 them in tepid salt and water twenty-four hours, 
 scrape them the second time, and wash them out in 
 cold water. After they are stuffed with the meat, 
 boil them tender and dry them. 
 
 GAME. 
 
 Birds may be preserved several days by washing 
 them clean after being picked and dropped in 
 boiling water long enough for the water to pass 
 through, and then salt them. If any game is taint- 
 ed, wash it in vinegar and cook it, and it will not be 
 discovered. Broil, fry, and bake birds as you fancy. 
 - Always parboil ducks, geese, or any game that 
 smells fishy, with carrots inside; remove the car- 
 rots and when cooked the smell will not be per- 
 ceptible. | 
 
Seal + -.GURED° MEATS, ETC. 89 
 
 TO CLEAN BEEF TRIPE. 
 
 Rinse it clean in cold water, put it in a tub, 
 sprinkle lime over it and cover it with tepid water, to 
 stand four hours. ‘Then scrape it and if it does 
 not clean easilv, sprinkle a little more lime on it and 
 Jet it remain an hour longer. Scrape it nice and 
 clean and wash it in several waters; put it in salt 
 aud water for three days, changing it the second 
 day. If you want it very white, after you take it 
 from the salt and water and rinse the salt off, lay it 
 in buttermilk to whiten for four hours, then wash it 
 clean, and cook as you like it. 
 
 LOUISIANA DOUBE. 
 
 Take a round of beef and make incisions in it 
 with a knife or sharp stick ; stuffthem with thyme, 
 onion, parsley, and red pepper. Put two tablespoon- 
 fuls of lard in a kettle just large enough to hold 
 the beef, put it in and let it fry slowly for three 
 hours over a slow fire, frequently turning it. 
 When it has been cooking three hours, put one 
 spoonful of lard ina separate vessel and thicken it 
 with browned flour. After it has browned, pour one 
 quart of boiling water to it and pour that over the 
 beef; let it cool slowly all day until the jelly con- 
 geals. When cold, keep it one day in vinegar and 
 stick it with cloves, and you will have a delicious 
 relish for tea or lunch. 
 
86 MRS. ELLIOTT’S. HOUSEWIEE. ° 
 
 A FRICANDEAU OF BEEF. 
 
 Take a nice piece of lean beef, lard it with ba- 
 con, season with pepper, cloves, mace, allspice, anda 
 clove of garlic. Put it in a stew-pan with a pint of 
 broth, a glass of white wine, a bunch of parsley, 
 sweet herbs, a shallot, four cloves, pepper, and salt ; 
 stew it until perfectly tender, and cover it close. 
 Skim the sauce and strain it and let it boil until re- 
 duced to a glaze ; glaze the larded side with this and 
 serve the meat with sauce. 
 
 BEEF ROBART. 
 
 Take thin slices of a sirloin of beef, fry it in but- 
 ter a few minutes, then put it in a stew-pan with 
 some gravy, a shallot, anchovy essence, mushrooms, 
 and oysters ; thicken the gravy and serve with fried 
 
 sippets of bread. 
 
 ENGLISH STEW. 
 
 Jut up cold beef or any fresh meat in slices ; pep- 
 per, salt, and flour them and lay them in a pan; 
 sprinkle pickled cucumber or cabbage cut fine over 
 the meat. Stir one teacup of water, a little vinegar, 
 the pickle, and half a teacup of catchup together ; 
 pour it over the meat, and cook in the stove or oven 
 half an hour. 
 
 BROWN STEW. 
 
 Cut up some pieces of beef or cold meat of any 
 kind and season them highly with cayenne, black 
 pepper, salt, and butter ; dredge a little flour over it. 
 
CURED MEATS, ETC. 87 
 
 Put in a saucepan a spoonful of lard, and when it is 
 warm stir in a spoonful of flour; stir it over the 
 fire until it browns. Put the meat in with a little 
 chopped onion, marjoram, and thyme ; set it in one 
 corner, and let it stewslowly half an hour; then put’ 
 a little boiling water on it and let it cook five hours. 
 This is a Louisiana stew. 
 
 TO STEW AN OX TONGUE. 
 
 Salt a tongue with saltpetre and common salt fora 
 week, turning it every day ; then boil it until tender 
 enough to peel. Always take the root off before it 
 is salted. Stew it in gravy and season with tomato, 
 sage, cayenne pepper, a few cloves, and mushroom 
 catchup if you like, and stew it until perfectly done. 
 
 SPICED ROUND OF BEEF, 
 
 Take a nice round of beef and rub it well with 
 three tablespoonfuls of saltpetre, same of sugar, two 
 teacupsful of salt, and one of ground allspice and 
 cloves mixed. Put it in a vessel as near the size as 
 you can. As soon as the pickle forms, turn it over 
 every day. Let it remain three weeks before 
 using it. When you cook it, put cross sticks in the 
 bottom of the pan or oven to prevent its touching. 
 
 COLD PICKLE FOR BEEF. 
 
 In hot weather it is good to have a nice pickle 
 always ready to drop beef in, particularly if you 
 have not an ice-house convenient. Mix in two 
 gallons of water half a gallon of coarse salt, one 
 
88 MRS. ELLIOTT S HOUSEWIFE. 
 
 tablespoonful of pulverized saltpetre, and one quar- 
 ter of a pound of brown sugar. If a scum arises 
 after standing a week, give it a scald up, carefully 
 removing the scum. Strain it in the vessel you keep 
 it in, and when cold add a little more saltpetre and 
 sugar. Before putting fresh meat in cold pickle, 
 give it one scald in boiling salt and water, and drop: 
 itin hot. I know this to be good from experience. 
 
 MEAT JELLY. 
 
 Three ounces of gelatine, four eggs, tablespoonful 
 of salt, half a glass of brandy or wine, one quart of 
 cold gravy or soup, and a little pepper. Mix well, 
 boil ten minutes, strain and set it on ice. 
 
 MRS. W.’S FRENCH STEW. 
 
 Put four ounces of salt pork cut small in a stew- 
 pan, with some parsley, thyme, onion ora clove of 
 garlic, sweet basil, a few cloves, and two or three 
 carrots cut in rings. Let it simmer afew minutes ; 
 then, after having covered the beef with a little gravy 
 mixed in half wine and brandy, place it in a moderate 
 oven with rings of onion over the top and paste 
 around the sidesand top. Cook it from six to eight 
 hours, pour the gravy over it, and you have a rich, 
 nice stew that improves common beef. 
 
 MRS. W.’S BAKED BEEF. 
 Season a nice piece of beef with butter, pepper, 
 salt, and slices of onion rubbed over it. Put it ina 
 pan or oven with one quart of water ; grease a piece 
 
CURED MEATS, ETC. 89 
 
 of paper and cover the beef well with it to prevent 
 its baking hard. Baste it often over the paper, and 
 remove that and replace a fresh piece if it scorches. 
 Serve with Odenheimer sauce. 
 
 MRS. W.'S HAM WITH JELLY. 
 
 Soak a ham twenty-four hours. Cover it with 
 onions, carrot, parsley, thyme, celery, and one or 
 two cloves ; pour half a pint of wine over it, and put 
 it in a towel fastened around tightly. Cook it five 
 or six hours in a kettle of water, cold when first 
 put on. When done, remove the towel, put it in 
 a dish, and put meat jelly all around it, with carrots 
 and turnips cut fancifully after being boiled, and 
 placed over the ham. 
 
 TO COLLAR BREAST OF VEAL TO EAT HOT. 
 
 Bone the veal ; take some thyme, marjoram, salt, 
 pepper, nutmeg, a little mace, shred suet, crumbs of 
 bread, and a score of oysters. Beat all these in a 
 mortar to mix them together, strew the mixture 
 thickly over the veal, then roll it up into a collar, 
 sew it tightly in a cloth, and boil it three hours. 
 Serve it with white sauce and force-meat balls. 
 
 VENISON. 
 
 Wash it well with milk and water and dry it in 
 a cloth, till there is not the least damp remaining ; 
 ‘hen cover every part with ground pepper and you 
 can keep it several days to roast or fry. Cook it as 
 you do lamb, and eat jelly with it. If you wish to 
 
90 MRS. ELLIOTT’S HOUSEWIFE. 
 
 stew it when cold, put some of the gravy in a stew- 
 pan with a little wine, currant jelly, and lemon juice, 
 with a little flour. When it is hot drop the veni- 
 son slices in and heat it through. The steaks are 
 nice broiled or fried with butter and eaten with jelly. 
 
 MUTTON TO EAT LIKE VENISON. 
 
 Take a fat loin of mutton, hang it for three days, 
 and then bone it ; rub it with sugar, a glass of port 
 wine and some vinegar and let it remain four days. 
 Then wash and wipe it dry, season it with pep- 
 per and salt, and put half a pound of butter on it. 
 Put it in a dish with crust around the edge, cover 
 it with a thick crust and bake it in a slow oven. 
 
 TURKEY SALAD. 
 
 Prepare a dressing of four eggs beat very light, 
 boil two cups of vinegar with a piece of butter size 
 of a goose ege ; when the butter melts stir in the 
 eggs. Continue to stir until it boils, then add one 
 tablespoonful of mustard, one of sugar, teaspoonful 
 of salt and pepper. When it is cold pour it over 
 a turkey that has been chopped up fine. 
 
 CROQUETS. 
 
 Chop very fine cold fowl or any fresh meat. Beat 
 light several eggs (in the proportion of three or four 
 toa chicken), mix together and season highly with 
 pepper, butter, and salt (a little pickle cut up is an 
 .mprovement), make into lady fingers, dip in beaten 
 yelk of an egg, rub in grated bread crumbs, and fry 
 a light brown. 
 
CURED MEATS, ETC. 91 
 
 MUTTON CUTLETS. 
 
 Season with pepper and salt and lay them into 
 melted butter; turn them often, then dip them in 
 bread crumbs and broil over a clear fire, or fry them 
 in hot lard. 
 
 TO BONE A TURKEY. | 
 
 Take a sharp thin knife and carefully remove the 
 flesh from the bone of the wing, scraping it down- 
 ward as you proceed without cutting it to pieces. 
 Do not tear or break the skin. If any breakages, 
 sew them up before cooking. Loosen the flesh from 
 the breast-bone next, then the back and _ thighs. 
 Draw the skeleton by the neck from the flesh, as 
 the hand from a glove, and then restore the mass to 
 its original form by hard stuffing with force-meat, or 
 any stuffing you prefer. Bake it two hours and 
 tastefully cover it with guava or currant jelly. 
 Stew the giblets until done in half pint of water, 
 cut them firie, beat the yelks of three eggs, stir it in 
 the water with a gill of wine, pour it over the giblets 
 in a sauce tureen and send it as an accompaniment. 
 Sprigs of curled parsley, dipped in hot water, may 
 be put between pieces of jelly around the dish. 
 This was a favorite dish at Elizabeth City parties. 
 
 SAUCE MAYONNAISE. 
 
 Put into a quart bow] the yelks of two fresh 
 eggs, with a little salt and cayenne.. After they 
 are stirred well together, add one teaspoonful ot 
 pest salad oil, and stir it until it looks like cream, 
 
92 MRS. ELLIOTT’S HOUSEWIFE. 
 
 with a half pint of oil slowly added. After it is 
 well mixed and no oil visible, stir in two table- 
 spoonfuls of sharp vinegar and one of cold water. 
 This was a favorite dressing for boned turkey and 
 salads of a particular friend ten years ago in Eliza- 
 
 beth City. 
 
 ANOTHER PICKLE FOR CORNED BEEF. 
 
 Put six gallons of water on the fire with three 
 ounces of saltpetre and when it is dissolved and the 
 water boiling, dip your beef, piece by piece, into 
 the boiling altpetre water, holding it for a few 
 seconds only in the hot bath. After it has all been 
 immersed and becomes cool, pack it in a clean cask. 
 Put nine pounds of salt, three pounds of brown su- 
 gar, one quart of molasses, and one ounce of pearl- 
 ash in the water with saltpetre in it, and boil it, care- 
 fully removing the scum the molasses and sugar 
 causes to rise. Dipping it im hot saltpetre water 
 contracts the surface by closing the pores, and pre- 
 vents the juices from, the meat going out into the 
 pickle. Beef cured in this manner preserves its 
 color, and cuts almost as juicy as a roast. 
 
 TO FRY CHIPPED BEEF. 
 
 Chip one pound of dry beef that has been cured 
 by the above recipe and hung to dry; parboil it five 
 minutes (in cold water when you first put it on), 
 drain the water from the beef; place it on the fire 
 with a large lump of butter, dredge it with flour 
 until covered; pour on a pint of rich milk, stirring 
 
CURED MEATS, ETC. — 93 
 
 with a spoon until it thickens, and send it hot to the 
 table. 
 TO COOK CALF’S LIVER. 
 
 Cut the liver in slices and fry it in butter ; when 
 done, take it out and put i‘ in a saucepan, dredge 
 flour over it, pour on a glass of claret wine with 
 four small onions chopped, little parsley, pepper, 
 and salt; let it boil briskly until the sauce is done, 
 and serve it hot. 
 
 TO COOh BEEF’S HEART. 
 
 Clean the heart nicely and cut the inside out, and 
 chop it fine; mix it in a force-meat with bread 
 crumbs, onion chopped fine, and a little chopped 
 bacon. Fry it in butter partly done, then season it 
 with pepper and salt, add one pint of rich gravy, 
 with one carrot cut fine, and stew it nearly dry. 
 Take it out, put it in a pan, stir the yelks of three 
 egos with it, sprinkle bread crumbs over the top and 
 bits of butter, and put it in an oven to brown. Boil 
 two eggs hard, slice them, and cover the top with 
 them when sent to the table. If you like spice 
 with meats, you can use a small quantity of cloves 
 and nutmeg with it. 
 
 SCOTLAND NECK SAUSAGE MEAT. 
 Twenty pounds of meat, fat and lean mixed, 
 seven tablespoonfuls of salt, four of black pepper, 
 
 two of sage, one of red pepper, and one teaspoonful 
 of saltpetre. 
 
94 MRS. ELLIOTT’S HOUSEWIFE. 
 
 GIBLET STEW. 
 
 Take the pinions of turkeys or geese, cut them 
 in two parts, the neck in four pieces, slice the gizzard 
 and liver, and put it in two quarts of water, with 
 some pepper, salt, marjoram, an onion, some catch- 
 up, and an anchovy. When they are tender, stir 
 in one spoonful of cream and thicken it with flour 
 and butter. 
 
 ONION SAUCE. 
 
 Boil the onions, chop them on a board, add butter 
 and cream, give it one boil, and pour it hot over 
 ducks or anything you like. 
 
 TO COOK PIGEONS OR PARTRIDGES. 
 Fry the birds in butter or lard until slightly 
 
 browned. Take them out and fry some onions cut 
 in four pieces a short time in the gravy. Put them 
 in a stew-pan with the gravy and enough hot wa- 
 ter to cover them. Pepper and salt and cook them 
 one hour. This way is much liked by persons that 
 love onions. Add two tablespoonfuls of flour to the 
 gravy half an hour before you wish to serve it. 
 
 TO SMOTHER BIRDS. 
 
 After they are nicely washed, and split open, put 
 them in boiling water for ten minutes. Then sea- 
 son them highly with salt, pepper, and a little mus- 
 tard mixed thin- with vinegar. Put a little wa- 
 ter and one dessert spoonful of butter to one bird, in 
 an oven or stove pan, and sprinkle a little flour in it 
 
CUBED MEATS, ETC. 9a 
 
 and stir it until itis mixed. Then put the birds in, 
 cover them, and let them simmer slowly nearly two 
 hours, turning them often until nearly done ; sprinkle 
 a few bread crumbs over, and brown the top, and 
 when dished, pour the gravy over them. 
 
 BIRD PIE. 
 
 Take young pigeons, robins, or any small birds, 
 and stew them with butter, pepper, and salt until 
 tender. Line a baking dish with nice paste and 
 partly cook it, then place the birds in, pour the 
 gravy over, add the yelks of hard boiled eggs, cover 
 it with a crust nicely trimmed on the top, and bake. 
 
96 MRS. ELLIOTT’S HOUSEWIFE. 
 
 VEGETABLES. 
 
 CAROLINA SWEET POTATOES. 
 
 Pare off the specks, wash them nicely and put 
 them in an oven or stove pan with a little water 
 (one teacupful). Cover them and bake in a slow 
 oven at first and then quickly. They are delicious 
 baked slowly in a large brick oven. Some persons 
 bake nearly a barrel in this way and warm them as 
 they are wanted, or eat them cold with a glass of 
 milk. 
 
 SQUASH. 
 
 Peel the squashes, if old, and cut them in quarters, 
 put them in the pot with a piece of meat and boil - 
 to mash up, or put them in a saucepan with bits of 
 meat, and as they cook mash them and stir often. 
 If boiled, stir some cream in them and put black 
 pepper over the top. 
 
 WINTER SQUASH. 
 
 Cut them up and stew them with pieces of meat, 
 or parboil them, mash, season with cream, pepper, 
 and salt, and bake them. Some persons like a lit- 
 tle onion mixed with squash before it is stewed or 
 
 baked. 
 
 CAULIFLOWER AND BROCCOLI. 
 
 These vegetables are not much used ; generally 
 cooked in salt and water, and dressed 1 in cream or 
 butter with pepper. 
 
VEGETABLES. _ 07 
 
 STUFFED CABBAGE, 
 
 Parboil a nice cabbage whole, tie it in a towel, and 
 fasten it tightly. Then drop itin with a nice ham 
 boiling for twenty minutes. Take it out and plunge 
 the cloth with it in cold water, and let it stand to 
 cool. Untie the cloth carefully, lay it open, and 
 take the heart out with a piece of the stalk; do 
 not disturb the upper leaves. Save the piece you 
 cut out. Make a dressing of it mixed with bread 
 crumbs, cayenne pepper, one or two whole spices 
 and black pepper, a few celery seeds, yelks of two 
 hard boiled eges and butter. If you have a steamer, 
 put it in for half an hour over boiling water on the 
 fire, carefully fitting the piece of stalk in where you 
 cut the heart out. If no steamer, wrap it in the 
 towel and boil it fifteen minutes. The flavor of 
 the ham improves it, and some use it instead of but- 
 ter, when it had to be parboiled in clear water. 
 
 RADISHES. 
 
 This root must be placed in cold water until 
 wanted, and then put on the table in glasses to eat 
 with salt. They are very good cut in round slices 
 and put in good vinegar for an hour or two. 
 
 WATER CRESS OR PEPPER GRASS. 
 
 Wash clean and put it in salt and water and 
 send it to the table with other salads. 
 
8 MRS. ELLIOTT’S HOUSEWIFE. 
 
 TURNIPS. 
 
 Boil turnips peeled and cut in quarters when you 
 want to mash them. They are very good boiled 
 with corned beef and sent in around the dish 
 nicely mashed and formed in a roll, with black 
 pepper on the top. 
 
 SUCCATASH. 
 
 Take one quart of Lima or butter beans and put 
 two quarts of green corn with it. Cover them 
 with water and let them stew an hour or more; 
 then season highly with butter, pepper, and salt, 
 and serve hot in a covered dish. 
 
 CABBAGES. 
 
 Pick all the outer leaves off and quarter the 
 head ; put it ina bag made for the purpose, and two 
 hours before you wish it, put it in with a ham that 
 has been boiling and let it boil one hour. Take it 
 out, dip the bag in cold water, and return it to the 
 pot after it is cold, and boil again until wanted. I 
 always used thin cotton bags for vegetables and 
 found them very useful. If cabbage is to be boiled 
 without meat, put red pepper in the water, and 
 salt, and serve with butter, or a nice gravy made 
 from cold ham essence. 
 
 BEETS. 
 
 These should always be boiled in a separate ves- 
 sel from other vegetabes. 
 
VEGETABLES, 99 
 
 SPINACH 
 
 Boil this in clear water half an hour. If you 
 wish it to look very green, put a small lump of pearl- 
 ash or saleratus in the water. Drain it well and 
 dress it with poached eggs and butter. 
 
 PARSNIPS. 
 
 Boil the parsnips whole in clear water, and then 
 split them and put butter over, or mash fine and 
 fry in batter like egg-plant. 
 
 POKE-ROOT SPROUTS. 
 When this first springs like asparagus, boil and 
 dress the sprouts with butter, pepper, and salt. 
 
 « 
 
 SALSIFY. 
 
 Scrape or grate this root, and mix it with bat- 
 ter to fry in hot lard as egg-plant, or cut in thin 
 round pieces, stew it done, and cover it with cream, 
 pepper, and salt. If you have to use milk, boil it 
 with a piece of butter and pour it on hot. You 
 can slice it lengthways, fry or broil, and dress with 
 butter. Bi | 
 
 ONIONS. 
 
 Remove the outer skin, and put them in an onion 
 kettle. When nearly done, pour off the water and 
 add fresh boiling water with milk in it if you have 
 it. Pour drawn butter over them. 
 
100. MRS. ELLIOTT’S HOUSEWIFE. 
 
 FRIED ONIONS. 
 
 Cut them in thin slices and season them; have a 
 piece of fat bacon frying to get the juice, take it out, 
 and put the onions in and stir until a pretty brown. 
 
 BROILED TOMATO. 
 
 Peel, and take the seed out, cut them through 
 the middle, season with pepper and salt, sprinkle 
 meal over them, and broil on a warm griddle. 
 
 BAKED WHOLE TOMATO. 
 
 Take large Linden tomatoes, peel them nicely 
 with a knife, cut them through the middle, take out 
 the seeds and fill the cells with a dressing made 
 of fine crumbs, sugar, butter, pepper, salt, and a 
 drop or two of vinegar. Fit the halves together 
 and tie them with a string. Fill a baking pan 
 with these, mix a little sugar and water and 
 pour in, and when done, take a large spoon and 
 arrange them on white plates or small dishes, and 
 they not only look pretty on the table, but are as 
 nice as tomato can be made. 
 
 CORN PUDDING WITH TOMATO. 
 
 Cut the corn down the ear, and scrape it down 
 with a knife, having only a few whole grains. 
 Beat three egos with a quart of milk and season it 
 with butter, pepper, salt, and stirthe corn in. Then 
 stir in one pint of tomato that has been stewed with 
 sugar init, stir it well, and bake it. You can leave 
 the tomato out if you choose. 
 
2 VEGETABLES. 101 
 
 CORN FRITTERS. | 
 fake twelve ears of half-grown corn, cut the 
 grains through with a knife, then cut them from the 
 ear. Beat four eggs, mix them with four tablespoon- 
 fuls of flour, and thin with one quart of milk. Sea- 
 son it with salt and pepper, stir the corn in and drop 
 one large spoonful at a time in hot lard, and fry 
 thema light brown. ‘Try it and see if it is not like 
 oysters. 
 TURNIP SALAD. 
 
 Cut this in the last of September when young, and 
 boil it well done with fresh corned pork. Put it on 
 a dish with the pork in the middle and the tiny little 
 turnip roots put all around. This is the way it is 
 preferred in the eastern part of this State, and in the 
 middle and west, the salad that springs from the 
 root that has been covered all winter is used as a 
 ereat dish before spring vegetables are ripe. 
 
 “ASPARAGUS. 
 
 Cut this when two inches high, run the knife 
 under the ground three or four inches. Put it in 
 cold water as you scrape it off. Putitin a bag for the 
 purpose and boil it hard twenty minutes or longer if 
 required. Putdrawn butter over in a covered dish, 
 and you have the nicest of all spring vegetables. 
 If you want it to grow large, press a large mouth 
 bottle over the first shoot, and press dirt around it. 
 Jt will grow to a larger size and be tender. 
 
102 | MRS. ELLIOTT’S HOUSEWIFE. 
 
 BAKED TOMATOES. 
 
 Peel and cut up one gallon of tomatoes, put a 
 layer on the bottom of a baking dish, then a few 
 crumbs of loaf bread’with sugar, pepper, salt, and 
 bits of butter; do this until the pan is full. Set it 
 in a stove or oven and cook slowly two hours. 
 Green corn, cut off the ear after the grain has been 
 split with a sharp knife, and sprinkled over each 
 layer, adds very much to the dish. Do not use as 
 much crumb of bread when you put corn in and a 
 little more butter. 
 
 STEWED TOMATOES. 
 Peel and season them with salt, butter, pepper, 
 and sugar; add a few bread crumbs, and stew them 
 
 slowly one hour. 
 SNAP BEANS. 
 
 Take a sharp knife and shave the string off on 
 both sides, put them in a bag and boil them two 
 hours with a piece of meat, or in plain salt and water. 
 When boiled without meat, pour cream over them, 
 
 and black pepper. 
 
 LIMA OR BUTTER BEANS. 
 
 Gather them and put them in salt and water half 
 an hour, then put them on in cold water and boil 
 them tender; serve them hot, covered with butter. 
 
 FRIED IRISH POTATO. 
 
 Slice the potato very thin and sprinkle a little salt 
 over it. Have lard boiling hot and fry them crisp. 
 
VEGETABLES. | 103 
 
 Some persons sprinkle a little flour or meal through 
 a sieve over them before putting in the lard to fry. 
 Nice with beefsteak. 
 
 FRIED CUCUMBERS. 
 
 Peel large cucumbers and slice them half an inch 
 thick ; season them with salt and pepper; sprinkle 
 meal over them and fry them with hot lard ora 
 slice of fat bacon. 
 
 STEWED IRISH POTATOES. 
 
 Cut up one dozen Irish potatoes in round pieces 
 half an inch thick, nearly cover them with water in 
 a saucepan, cover it and let them stew until tender. 
 Drain off the water and let them steam a few 
 minutes, then cover them with milk. Rub a little 
 flour in butter, put it in with salt and pepper, and 
 when the milk comes toa full boil, pour them out 
 in acovered dish. This is a great breakfast dish 
 in Louisiana. Cold gravies left from the day 
 before are often used instead of milk. 
 
 FRIED CORN. 
 
 Cut enough corn from the cob to make one quart, 
 season it with a piece of butter size of a hen’s egg, 
 pepper and salt, put it in a saucepan with a very 
 . little water and cook it half an hour, shaking it 
 occasionally to prevent burning. 
 
 FRIED APPLES. 
 
 Wash apples, not very sour, take out the stem, 
 
104 MRS. ELLIOTT’S HOUSEWIFE. 
 
 core, and calyx (do not peel them), cut them in thin 
 slices, and put them in a frying pan with some butter 
 or gravy of baked pork and a little water. Cover 
 them with a lid, set them on the stove or fire, and stir 
 them occasionally. Sour apples will not fry well, 
 they tear to pieces. 
 
 FRIED SWEET POTATOES. 
 
 Peel the potato and cut it in slices quarter of an 
 inch thick; sprinkle a “ttle salt on the slices and 
 fry them in hot lard, or pieces of fresh meat. Put 
 butter over them or not as you choose. It takes 
 very little grease to fry them brown. 
 
 TO BAKE NAVY BEANS. 
 
 Boil one quart of beans in three quarts of water 
 until they begin to crack, drain the water off 
 through a colander, put a piece of pork in the mid- 
 dle of a pan and beans all around and under it, 
 cover it with water and two tablespoonfuls of mo- 
 lasses, and bake it slowly until the pork is done. It 
 is not so rich if the pork is parboiled. 
 
 FRIED POTATO CAKES. 
 
 Boil Irish potatoes and mash them fine, season 
 with butter, pepper, and salt ; flour your hands, make 
 up small rolls of potato, and mash them until quar- . 
 ter of an inch thick. Fry them in lard or bake 
 them brown on a greased griddle. 
 
VEGETABLES. 105 
 
 IRISH POTATO PUDDING. 
 
 Boil and mash potatoes, season with butter, pep- 
 per, and salt, thin with sweet milk, and bake in a 
 pan to eat with meats. 
 
 BEET PUDDING, 
 
 Boil beets nearly done, grate them and stir in 
 milk, eggs, and a little butter, with one spoonful of 
 flour to a quart of milk. Bake in pans. Some 
 prefer the beet boiled tender and mashed up. 
 
 TURNIP FRITTERS. 
 
 Boil and mash them fine, mix them in a batter of 
 flour, milk, and egg, with a mite of sugar, and fry 
 in lard. 
 
 CYMBLING FRITTERS. 
 
 Peel the cymbling and cut it in half inch slices, 
 slightly parboil it in salt and water ; beat up a batter 
 with two eggs, a little flour and milk, dip it in the 
 batter, and fry a light brown. ‘This is a very good 
 substitute for ege-plant. 
 
 EGG-PLANT IN BATTER. 
 
 Peel the egg-plant early in the day, slice it and 
 salt each slice ; let it stand until ready to fry for din- 
 ner. Then make a batter of flour, egg, and milk, 
 pour it over the plant, and fry it in hot lard, taking 
 up one piece at atime. Slightly parboil it before 
 
 putting it mn the batter 
 
* 
 
 106 MRS. ELLIOTT’S HOUSEWIFE. 
 
 EGG-PLANT FRIED. 
 
 Peel, cut, and salt it as above and parboil it; 
 then sprinkle meal over it slightly, and fry in hot 
 lard. 
 
 EGG-PLANT STUFFED. 
 
 Boil them whole in salt and water, scrape the in- 
 side out and mix with it some bread crumbs, little 
 chopped onion, pepper, and salt, with yelk of egg 
 and small bit of butter. Stuff the shell with this 
 mixture and bake it. 
 
 TOMATOES SLICED. 
 
 Peel the tomato and cut it through the centre, 
 in three slices; sprinkle white sugar over it, then 
 cover with claret wine. Vinegar is often substi- 
 tuted for the wine, but does not impart the rich 
 flavor the wine does, resembling strawberry. 
 
 OKRA. 
 
 Take young okras three inches long and boil 
 them in water with a little salt, until done; the 
 seeds always look dark when the okra is cooked 
 sufficiently. Put them in a covered dish with but- 
 ter and black pepper over them, and send them hot 
 to the table. 
 
 OKRA FRITTERS. 
 
 Cut the okra in very thin slices, almost as thin 
 as a wafer, make a batter of flour, egg, and water, 
 or a little milk; put the okra in with a little salt, 
 and fry them in hot lard. 
 
VEGETABLES. 107 
 
 OKRAS FRIED. 
 
 Cut them in thin cross slices, sprinkle meal over 
 them, and fry crisp in hot lard. 
 
 COLD SLAW. 
 
 Shave nicely one head of cabbage two hours be- 
 fore dinner. Put in a porcelain saucepan one pint 
 of good vinegar, teaspoonful of English mustard, 
 tablespoonful of sugar, teaspoonful of salt, and a 
 - lump of butter size of a walnut. While this is boil- 
 ing, beat two eggs and stir them in. When it boils 
 up, take it off, and stir in a teaspoonful of celery 
 seed. Pour it hot over the cabbage and work it all 
 up together. Put it in a cool place or on ice. 
 
 COLD SLAW. 
 
 Cut cabbage very fine. Boil some eggs hard and 
 rub the yelks smooth while hot in vinegar. Add 
 mustard, salt, and cayenne pepper to taste, with 
 olive oil if you like, and a few celery seed, with a 
 teaspoonful of sugar, and stir the cabbage in the 
 mixture. Add vinegar if needed to make it moist. 
 
 LETTUCE DRESSED. 
 
 Cut the lettuce fine and prepare a dressing as 
 for cold cabbage. Use-a little more sugar. 
 
 LETTUCE WITH OIL. 
 
 Rub the yelks of three eggs with one tablespoon- 
 ful of olive oil for ten minutes, then stir in a table- 
 
108 MRS. ELLIOTT’S HOUSEWIFE. 
 
 spoonful of sugar, one of mustard, and small bit of 
 
 salt. Have heads of lettuce nicely washed, open, 
 
 and pour the mixture in, or cut it up fine and pour 
 
 over it. | 
 CUCUMBERS SLICED. 
 
 Put your cucumbers in cold water until you are 
 ready to prepare them; peel off the green skin, cut 
 them in thin slices with a slicer made for the pur- 
 pose, or very sharp knife; put them in a deep plate 
 with salt sprinkled between, let them stand ten min- 
 utes; then turn another plate over the top, shake 
 them hard and drain off all the water. Cover them 
 with good cider vinegar and sprinkle black pepper 
 over the top. Prepared in this way they are easily 
 digested. Onions sliced and mixed with them are 
 much liked by some. The best plan is to have 
 onions sliced and put in a separate plate for each 
 one to add as they like. 
 
 SOUR-KROUT. 
 
 Take a cask with a hole in the bottom, size of a 
 bottle cork. Lay cross sticks on the bottom of the 
 cask and cover them with grape-vine leaves. Cut 
 up fine, sound cabbages in thin slices, cut round, 
 pack it in the barrel with a layer of salt on each 
 layer of cabbage, nearly tothe top. Puta piece of | 
 coarse cloth that has been soaked in strong salt and 
 water and dried, on the top, then cross sticks with 
 weights upon them to keep the cabbage packed; tie 
 a cloth over the top and put gimlet holes around 
 the cask to let the air pass through the top. Take 
 
VEGETABLES. 109 
 
 the cork out of the bottom every week for a month, 
 and let the brine run off. Rinse the cloth off and 
 add a quart of salt over the top every time the 
 brine is taken off. This will keep a long time, and 
 was highly relished in West Virginia during the 
 war, when vegetables could not be had. 
 
 TO COOK SOUR-KROUT. 
 
 Take it out of the cask with a wooden spoon and 
 soak it three hours in cold water, rinse it in another 
 water, and put it on with a nice slice of bacon and 
 cook it until the bacon is done. 
 
 -TO BOIL IRISH POTATOES. 
 
 Take off a piece of the peel from each end, and 
 put them in boiling water with salt in it; let them 
 boil fast for half an hour. Pour the water off and 
 cover them closely for five minutes, then send them 
 to the table in a covered dish. If peeled, pour but- 
 ter over them. 
 
 NEW POTATOES. 
 
 Always scrape them nicely and lay them in cold 
 water for an hour. Put them in boiling water with 
 a little salt in it and boil fifteen minutes, pour the 
 water off, let them dry, and when served put but- 
 ter over them. 
 
 MASHED POTATOES. 
 
 After boiling old potatoes, put them in a wooden 
 bowl and mash them soft with a potato pestle; put 
 
110 MRS. ELLIOTT’S HOUSEWIFE. 
 
 in butter while they are hot; pepper, and salt, then 
 stir in a little cream or rich milk, and set the dish 
 they are served in over hot water until wanted. 
 
 EDIBLE MUSHROOMS. 
 
 They appear very small at first,are round in form, 
 on a little stalk. They grow fast, and the upper 
 part and stalk are white. As the size increases, the 
 under part gradually opens, and shows a fringed fur 
 of a very fine salmon color, which continues more 
 or less till the mushroom has gained some size, and 
 then turns to adark brown. These marks should 
 be attended to, and likewise whether the skin can 
 be easily parted from the edges and middle. Those 
 that have a white or yellow fur should be carefully 
 _ avoided, though many of them have the same smell, 
 but not so strong as the right sort. This, with the 
 following recipes for mushrooms, a friend gave me, 
 having learned them from Mrs. Hale’s valuable 
 cookery. | 
 
 TO STEW MUSHROOMS. 
 
 The large buttons are best for this purpose and 
 the small flaps while the fur is still red. Rub the 
 button with salt anda bit of flannel; cut out the 
 fur, and take off the skin from the others; put them 
 in a stew-pan with a little lemon-juice, pepper, salt, 
 and a small piece of fresh butter; let it simmer 
 slowly till done; then put a small bit of butter and 
 flour, two spoonfuls of cream, give them one boil, 
 and serve with sippets of bread. - 
 
VEGETABLES. 111 
 
 TO STEW MUSHROOMS —AN EASY WAY. 
 
 Cut off that part of the stem that grows under 
 ground, wash them carefully, and take the skin from 
 the top. Put them into a stew-pan with some salt, 
 but no water. Stew them till tender, and thicken 
 with a tablespoonful of butter, mixed with one of 
 brown flour. 
 
 TO BROIL MUSHROOMS, 
 
 The largest are the best. Have a clear cinder 
 fire; make the gridiron hot, and rub the bars with 
 suet to prevent the mushrooms from sticking ; place 
 them on the gridiron with their stalks upwards ; 
 sprinkle them slightly with salt and pepper and 
 serve them on a hot dish, with a little cold butter, 
 under and over them. When they begin to steam, 
 they are sufficiently done. 
 
 LOUISIANA GREEN PEA RECIPE, 
 
 Wash the peas and put them in a clean spider, 
 eover them up and set them over the fire ; let them 
 steam in this way half an hour. Then put in a 
 spoonful of butter and two of cream, and serve them 
 hot. The flavor of the pea is far better than 
 when boiled in water. If they are not soft, let 
 them cook a little longer, but not add the butter 
 until just before you take them up. 
 
 TOMATO FRITTERS. 
 
 Stew them done and season (as for the stews), 
 beat up a batter with egg, milk, and flour, stir the 
 
 oD? 
 
 tomatoes in and fry them in hot lard. 
 
112 MRS. ELLIOTT’S HOUSEWIFE. 
 
 DRINKS. 
 
 During the late war, many new drinks were sub- 
 stituted for the favorite beverages from coffee and 
 tea, that could not be procured, and many persons 
 confessed they did not consider them as necessary 
 to a meal as they had been trained to think. Then 
 why should we train children to use them? The 
 effect is stimulating to the nervous system without 
 nourishing it. Heat is said to be a stimulant to 
 the nerves of the mouth, teeth, throat and stomach, 
 inducing constant reacting debility, which, accord- 
 ing to the law of the nervous system, is in exact 
 proportion to the degree of stimulation. Weak and 
 delicate persons, and children, suffer from habits 
 that form a love for stimulating drinks, when they 
 have to bear the infirmities of the strong. Water 
 is the most natural drink, when pure and good. 
 Rain water is considered the purest when obtained 
 from a cistern dug in the vicinity of a large dwell- 
 ing, with conducting spouts, lined with water lime. 
 It can be purified by alum being used in proportion 
 of two grains to one quart, or through a simple 
 filterer, made in a cask of sand and charcoal, with 
 a piece of blanket over the top, that is to be re- 
 moved and washed every time the cask is refilled. 
 When such simple preventives from disease are 
 
DRINKS. H's 
 
 at hand, there is but little excuse for not using 
 them. Good, sweet milk, when cows are properly 
 fed, with healthy food, and have fresh air and ex- 
 ercise, is decidedly healthy for both adults and chil- 
 dren. Delicate infants should be fed from the milk of 
 one cow that is fed on sweet food. The decayed veg- 
 etables and offal from the kitchen, that has not been 
 preserved by keeping it in salt-and water, is not only 
 bad for the cow, but affects the health of the child, 
 from its bad effect on the milk. Every house- 
 keeper should give this particular attention. The 
 love of coffee is universal. It forms a pleasant bev- 
 erage, and those who indulge in it cannot be con- 
 vinced of its injurious effects. The immoderate use of 
 it is said to produce various diseases, tremor, anxiety, 
 palpitation of the heart, and feverishness, and often 
 the vision is affected by it. Green and black tea 
 are used by many in preference. Persons thin in 
 flesh should never indulge in green, from its creat- 
 ing vertigo, and being opposed to active nutrition, 
 giving rise to sleeplessness and tremor, if strong. It 
 sometimes relieves headache from its sedative in- 
 fluence, but is not recommended by physicians as 
 highly as the black. Chocolate contains oil, and is 
 difficult to digest, but devoid of the disagreeable 
 qualities of tea and coffee. Cocoa has less oil 
 than chocolate, and its shells, not being so rich, are 
 better adapted to weak digestive organs. 
 
 TO MAKE GOOD. COFFEE. 
 
 Procure the best and wash it clean, roast it until 
 8 
 
114 MRS. ELLIOTT’S HOUSEWIFE. 
 
 of a golden brown color, mix the whites of three 
 egos with each pound of coffee while warm, and tie 
 it up tightly ina jar. Grind the quantity you wish 
 to make fresh every time. Put it.in a thin muslin 
 bag made for this purpose, drop it in the coftee-pot 
 and pour boiling water on it. Cover it immediately 
 and boil five minutes. 
 
 COFFEE NUMBER TWO. 
 
 Parch nice clean coffee, with half a teaspoonful 
 of lard to the pound, let it toast until you can break 
 the grain, stirring it all the time; grind it as you 
 wish. Take a teacup of coffee and the white of 
 one egg, and stir it to a paste with cold water. Put 
 it ina tin boiler and pour three pints of boiling water 
 to it, put it on the fire and boil it five minutes, 
 pour a cupful off and back in the top of the pot, 
 and let it set a few minutes before pouring it off. 
 
 COFFEE NUMBER THREE. 
 
 Parch your coffee as directed above, grind it and 
 put it in a tight tin coffee box. Buy a block tin 
 coffee-pot with a strainer. Put your coffee in the 
 strainer and pour boiling hot water on it. It is 
 clear, needs no egg, and has the pure, rich aroma 
 of the coffee. When it has ceased to drip, pour 
 off a cupful and pour it through the top again, 
 to get all the strength from the coffee. Wash the 
 pot nicely every time it is used. These pots are 
 used in place of a costly urn. 
 
DRINKS. 115 
 
 COFFEE NUMBER FOUR. 
 
 Pick and wash your coffee, and carefully toast it 
 a golden brown (a coffee roaster is said to preserve 
 the aroma better than the spider usually used), grind 
 it as you need it. Put water on to boil, and when 
 hot, put the coffee in by the spoonful, stirring it all 
 the time until all is in and it boils up to the top; put 
 white of egg in or egg-shells crushed to clear it, 
 boil it ten minutes, then pour a little cold water in it 
 and set it aside to settle. Pour it off in the pot or 
 urn you use atthe table. Usea Bags cup of coffee 
 to a quart of water. 
 
 “She stretcheth out her hands to the poor, yea, she reacheth 
 forth her hands to the needy.” 
 
 How few mothers in our land of plenty train their daughters to 
 practice self-denial, by giving up what they consider actually nec- 
 essary to their comfort and happiness, even for one day out of 
 seven, to enable them to administer to the wants of the poor 
 around them. It was my happy lot to be trained by a saint 
 upon earth, my mother. My gentle, loving, Christian mother, left 
 an undying monument, not of gilt or stone wrought by human 
 agency, but one gilded with Christian virtues so pure and bright, 
 that her name, at the head of an incorporated Dorcas society, will be 
 handed down to generations yet unborn, and “her children ever 
 call blessed, when her praises are spoken.” She never forgot the 
 poor. From my earliest recollection a well filled plate was sent to 
 them daily, from the luxuries in which her family indulged. 
 Often have I seen her leave delicacies untasted on her plate, and 
 carefully set aside for her evening walk to the poor, who were 
 perhaps craving such things on a bed of sickness. 
 
 If any prayer has ever been offered up with true sincerity, it is 
 this, that with the mantle of her virtues thrown around me, I might 
 have the power to impress upon the women of my day the claims of 
 the poor — which are urgent upon them, not only for the well-being 
 of moral and social government, but for the spiritual and temporal 
 
116 MRS. ELLIOTT’S HOUSEWIFE. 
 
 welfare of beings who possess immortal souls as well as we, created 
 by “the common Father of us all.” Hence, “ He that giveth to the 
 poor lendeth to the Lord!” Their duty to the poor should be one 
 of our first instructions to the young, and the penny or bread never 
 denied to charity at the door. Charitable acts will make a happy, 
 cheerful home; encourage them by daily goodness. Be your 
 means ever so small, some good may be done. It does not re- 
 quire the wealth that perisheth like a flower in the noonday sun, 
 to accomplish such acts. It requires instilling in the hearts of the 
 young, the love of good deeds and the love of that pure happiness 
 enjoyed by those only who seek to make all happy around them 
 in discharging daily their duty to their God, their neighbor, and all 
 mankind. 
 
BREAD. Lit 
 
 BREAD. 
 
 COARSE BREAD. 
 
 Take one quart of seconds, three large spoonfuls 
 of coarse corn meal and a gill of molasses, mix with 
 warm water and a gill of hop yeast until it is a 
 thick -batter, and put it to rise ; when light, bake in 
 a quick oven. 
 
 CAROLINA BISCUIT. 
 
 Take two quarts of flour, sift half a teaspoonful 
 of salt in it, then work in a large tablespoonful 
 of lard, make it into a pliant dough with cold water, 
 work it hard, then place it on a break table and 
 beat the dough for half an hour; flour your hands, 
 pinch off small pieces of dough, and make them up 
 in the palm of your hand into round balls, pinching 
 one side together, then put them on your biscuit 
 board and flatten them until half an inch thick 
 with the rolling pin; have your spider or oven 
 and lid hot enough to brown flour; place them in, 
 add small embers and bake quickly. If done on 
 a stove, be sure to have the pans heated and flour 
 sprinkled lightly on the bottom. These biscuit are 
 not good with soda, and must be worked well to 
 make them bake nice and smooth. In Carolina few 
 tables for breakfast or supper are set, without these 
 hot biscuit. 
 
 MIXED BREAD. 
 
 Put a teaspoonful of salt and a large spoonful of 
 
118 MRS. ELLIOTT’S HOUSEWIFE. 
 
 yeast into a quart of flour; make it up into a 
 soft dough with corn meal gruel; when well risen, 
 bake it in pans or a mould. 
 
 BATTER BREAD. 
 
 Take six tablespoonfuls of flour, three of corn 
 meal, and a little salt sifted together, make it into a 
 thin batter with four eggs and milk. Bake it in tin 
 shapes in a quick oven, and send to table hot, to 
 
 eat with butter. ~ LL 
 
 LOAF BREAD WITHOUT LARD. 
 
 Put a little salt and a coffee cup full of yeast into 
 two quarts of flour, and make up with milk-warm 
 water. Put the dough to rise, and an hour before 
 baking work it over and make it into two loaves. 
 Let it rise ina warm oven for an hour and then 
 
 bake quickly. 
 
 TABBS MUFFINS. 
 
 Beat five eggs, sift in one quart of flour, alter- 
 nating with one quart of milk; add one large 
 spoonful of lard and butter melted, beat hard, and 
 bake immediately in tin shapes. 
 
 POCKET-BOOK ROLLS. 
 
 Rub in one quart of flour a dessert spoonful of 
 lard, and one of butter, with a teaspoonful of salt. 
 Add one cup of yeast (or cake of leaven dissolved) 
 with a teaspoonful of sugar, and make it into a 
 dough, with one cup of milk and three eggs. Do 
 
BREAD. 119 
 
 this at eleven o’clock; at four o’clock flour your 
 biscuit board and roll the dough out in a sheet half 
 of an inch thick; spread butter all over it with a 
 knife, then cut it in strips three inches wide and six 
 inches long. Roll each end to meet in the middle 
 as a pocket-book of olden times, put them in your 
 stove pan or oven as you roll them out, and let 
 them rise until you are ready to prepare your tea ; 
 then bake them and send them to the table hot. If 
 properly done you can unroll them and put the but- 
 ter inside. They are nice for breakfast or tea, and 
 look pretty on the table. 
 
 CRACKERS. 
 
 Take one egg, one pint of sweet milk, one tea- 
 cupful of lard, small teaspoonful of salt, and flour 
 enough to make a stiff dough. Rub the flour and 
 lard together, then add the egg and milk, add flour . 
 and knead well; then add to this half the quantity 
 of light dough reserved from your loaf bread, and 
 set it to rise. When light, roll it out an eighth of 
 an inch thick, cut it in squares, prick it with a fork, 
 and bake to a crisp. | 
 
 CARAWAY COOKIES. 
 
 Rub two cups of sugar, and half a cup of butter 
 together, add half a cup of milk and one egg, with 
 one tablespoonful of caraway seed. Mix in one 
 spoonful of lard in a quart of flour, work it all to- 
 
 gether, roll it in thin cakes, and bake quick. 
 
120 MRS. ELLIOTT’S HOUSEWIFE. 
 
 MUFFINS. 
 
 One quart of flour, three eggs, one cup of yeast, 
 one spoonful of lard or butter, and a little salt. 
 Make it at night and bake in tins for breakfast. 
 
 SWEET POTATO ROLLS. 
 
 Boil ard peel two nice size sweet potatoes, beat 
 two eggs and mix in the potato, with a dessert 
 spoonful of sugar, small piece of lard and butter, put 
 
 in when the potato is hot. Stir in one teacup of 
 good yeast or one cake of leaven dissolved in cold 
 water, then work in flour with tepid water ‘made 
 salt to the taste, — three quarts of flour and one pint 
 of water make a soft dough,—put it to rise, and 
 make it in rolls for breakfast. Eat hot with butter. 
 
 NICE ROLLS. 
 
 Rub four ounces of butter in two pounds of flour; 
 rub smooth one boiled Irish potato and beat the 
 whites only of six eggs; mix them with the potato 
 and a gill of good yeast or half cake of leaven, 
 work: all up in the flour, and wet it with milk ; 
 make it a stiff dough and let it rise one hour, then 
 make it in rolls and bake ina quick oven. These 
 can be made for breakfast by rising early, and 
 before baking; break them as you do biscuit. 
 
 ASH CAKE. 
 Stir up meal and water to a stiff dough, make a 
 round cake one inch thick, rake out a hot place on _ 
 the hearth and bake it on hot ashes. 
 
BREAD. Ai 
 
 FLOUR ASH CAKE. 
 
 Rub two spoonfuls of butter in a quart of flour 
 and make it in one round lump of dough, with cold 
 water ; rake open a place on a hot hearth and bake 
 it in hot ashes. 
 
 ' VIRGINIA ASH CAKE. 
 
 Stir up some corn meal with cold water and a 
 little salt to a stiff dough, take up one large hand- 
 ful, and pat a cake about one inch thick, brush the 
 ashes from the hottest part of the fire-place, put 
 a colewort (or collard) leaf on the hearth, lay 
 the cake on it and put another leaf over it; then 
 cover it all over with hot ashes, and bake one hour 
 and a half. Always let ash cake without leaves dry, 
 after it is put on the hearth, before the ashes are 
 sprinkled on. ‘This bread is a great favorite with a 
 glass of nice buttermilk, and was given me by a 
 bachelor in a stage-coach in Bedford County. 
 
 PLAIN CORN BREAD. 
 
 Sift one quart of corn mealin your tray; put in a 
 teaspoonful of salt, make a hole in the middle, and 
 work it to a soft dough with one pint of cold water. 
 Take it in the hand and make it in a ball, and then 
 put it on a hot griddle with a little meal or flour 
 sprinkled over it, patit with the hand to fit the grid- 
 dle, and have it half an inch thick. When the under 
 part has browned, slip your knife under, and turn it 
 quickly ; as soon as the other side is brown it is done. 
 
 on 
 
122 MRS. ELLIOTT'S HOUSEWIFE. 
 
 Put it in a plate, and set the plate on the tea-kettle 
 to keep hot, until you cook as many as required 
 for the family ; send them hot to the table. The 
 same dough will make a Carolina johnny-cake. 
 Take the centre board of a flour-barrel head, 
 flatten the dough across it and set it before the 
 fire, with a stone or flat-iron to support it, cook it 
 brown, and cut it in pieces two inches wide, to send 
 to the table. 
 CORN MEAL MUFFINS. 
 
 Sift a quart of meal, put in one teaspoonful 
 of salt, stir it up with one pint of hot milk and 
 ‘a large spoonful of butter or lard; when a little 
 cool stir in four well beaten eggs; bake in well- 
 greased muffin rings or small tin shapes. 
 
 FANNIE’S SALLY LUNN. 
 
 Beat separately the whites and yelks of five eggs, 
 put one teaspoonful of sugar, one cup of milk, one 
 cup of butter, one teaspoonful of soda in the milk, 
 and one teaspoonful of salt, with the eggs; then one 
 gill of yeast and one and a half cups of flour. Put 
 it in a greased pan to rise and bake it in the pan for 
 tea. 
 
 | BETTIE’S WAFFLES. 
 
 Boil one pint of rice, mix with it two pints of 
 flour, teaspoonful of salt, one tablespoonful of melted 
 butter, three beaten eggs, and as much milk as 
 will make a thick batter. Bake in muffin rings, | 
 waffle irons, or small pans. 
 
BREAD. 123 
 
 MILK YEAST BREAD... 
 
 Put three quarts of flour ina tray, make a hole 
 in the middle and put in one tablespoonful of lard, 
 one teaspoonful of sugar and one of salt, with half 
 pint of milk yeast; work it up well with lukewarm 
 water to make a pliant dough; set it torise. Four 
 hours after you put it to rise, knead it over with a 
 little flour, make it in loaves, and let it stand two 
 hours, then bake in a moderate oven. 
 
 BATTER YEAST BREAD. 
 
 Take half a gallon of flour, and work in a dessert 
 spoonful of butter, or lard, then make it up 
 with the yeast for batter bread. Make it in 
 one large pone and put it in an oven in a warm 
 place ; put warm ashes underneath and let it rise 
 nearly to the top before you put it to bake : 
 
 CORN MEAL BREAD. 
 
 Make as above recipe and bake it in small penes. 
 It is sweet and healthy. 
 
 NICE LOAF BREAD. 
 
 Make up a sponge at night, with a pint of sweet 
 milk, a pint of warm water, one teaspoonful of salt, 
 one teaspoonful of sugar, small piece of butter, 
 and flour enough to make a stiff batter. Let it 
 rise until morning, then dissolve a piece of saleratus 
 size of a grain of corn in boiling water, and flour 
 enough to make it mould hard. Fill your pans 
 
124 MRS. ELLIOTT’S HOUSEWIFE. 
 
 half full, Tet it rise until they are nearly full, and: 
 then bake in a quick oven. 
 
 SALLY LUNN. 
 
 Three pounds of flour, warm one quarter of a 
 pound of butter in one quart of milk, put one 
 teaspoonful of salt, six eges well beaten and one 
 teacup of yeast in it, and work the flour up with it ; 
 Set it to rise and bake it in tin pans well greased, 
 or, for variety, part in a pan and balance in muffin 
 rings. 
 
 UNBOLTED FLOUR MUFFINS. 
 
 Take one pint of milk, two eggs, and one table- 
 spoonful of yeast, add two tablespoonfuls of molasses, 
 and flour enough to make athick batter. Bake in 
 muffin rings or shapes. 
 
 * FRENCH ROLLS. 
 
 Put one teaspoonful of salt into one quart of flour, 
 sift it, beat three eggs and put one tablespoonful 
 of sugar in them; work a tablespoonful of lard in 
 the flour, then pour in the eges and a small teacup 
 of potato yeast, made by the recipe in its respective 
 place. Make them at eight or nine o’clock in the 
 evening, put them to rise, and next morning make 
 out rolls and bake for breakfast. 
 
 SARATOGA ROLLS. 
 Beat six eggs together, put half a cup of sugar in 
 it, one cup of lard and one of butter, then add three 
 teacups of baker’s yeast from recipe for that. If the 
 
BREAD. 125 
 
 yeast is at all sour add a little soda. . Beat it well 
 and stir in gradually one gallon of sifted flour. 
 Work it well, making ita soft dough, and put it to 
 rise. ‘wo hours before baking, make the rolls out, 
 place them in your pans or oven to rise and bake in 
 time for breakfast or tea. 
 
 BEAUREGARD BISCUITS. 
 
 Rub a dessert spoonful of lard and one of butter 
 
 into one quart of flour, beat four eggs and put in it 
 with one teaspoonful of sugar, a little salt, and half 
 a cup of hop yeast. Let it rise six hours, then make 
 the dough into biscuits and bake them. If the eggs 
 are not sufficient to make a soft dough, use water 
 to make it pliant. 
 
 BEAUREGARD BREAD. 
 
 At tea-time, stir a pint of flour and half pint of 
 good hop yeast together, and set it to rise in a 
 warm place. Next morning at nine o’clock, beat 
 six egos together with a coffee cup of sugar; work 
 a tablespoonful of lard and same of butter into a 
 half gallon of flour, put a teaspoonful of salt in it, 
 then pour the sponge made of the flour and yeast 
 and the eggs in the middle of the flour, and make 
 it up into a pliant dough. If stiff, add another egg, 
 no water. At three o’clock work it over, make 
 it in loaves, and set it to rise until ready to bake 
 for tea. Good, hot or cold. 
 
126 MRS. ELLIOTT’S HOUSEWIFE. 
 
 MRS. LANDIS’S RUSK... N. C. 
 
 Boil and mash fine, two Irish potatoes with a 
 dessert spoonful of lard; put them in half-a gallon of 
 flour with half a pint of yeast, and set it to rise. An 
 hour before you wish to bake it for tea, break six 
 egos on the dough and put a coffee cup of sugar 
 with them ; work all well in the dough, make it in 
 loaves, and bake it half an hour in a quick oven. 
 
 PLAIN LOAF: BREAD. 
 
 Take one pint of flour and halfa pint of good 
 hop yeast and stir it together about five o’clock in 
 the afternoon ; at nine put one half gallon of flour 
 in a tray, put the sponge in the middle of the flour 
 with a piece of lard as large as a walnut. Knead it 
 all up with tepid water made salt with two teaspoon- 
 fuls or more to taste; work it well, and put it ina 
 jar to rise. At four next morning knead it over with 
 a little flour, make it in two loaves, and set it ina 
 warm place or oven until ready to cook breakfast ; 
 then put it to bake, and when done, wrap it ina nice 
 coarse towel. If you have no sugar in the yeast you 
 use, stir a large teaspoonful in before putting, it in 
 the flour. My cook never lost one pound of flour 
 out of the barrel, with bad bread; and this was 
 her recipe, made with the yeast by her name, — 
 Aunt Matilda’s,—as Southern cooks were always 
 called. I give it to her memory. 
 
BREAD. 12% 
 
 MRS. COUTERIER’S RUSK. §&. C. 
 
 One yeast cake dissolved in a glass of water, 
 five eggs well beaten, one tablespoon of butter, one 
 teacup of warm milk, two cups of sugar, a little 
 gro nd cinnamon, flour enough to make it very stiff. 
 Let it rise, and then make into rolls with a little flour, 
 kneading as little as possible ; set it to rise again, 
 
 and afterwards bake quickly. 
 
 CLARA’S SALLY LUNN. 58. C. 
 
 About eleven o’clock in the morning dissolve the 
 quarter of a yeast cake with a dessert spoonful of 
 sugar, in a little water. Take a pint and a half of 
 flour, a heaping tablespoonful of butter, two eggs 
 well beaten, and mix with enough rich, sweet milk 
 to make a moderately stiff batter ; beat well and set 
 to rise till about five in the evening, or an hour 
 before cooking ; then beat up well and pour into a 
 creased pan; let it rise again till ready to bake. 
 
 Bake quickly. 
 
 FOR HOUSEKEEPERS. 
 A good plan for housekeepers is, to give orders immediately 
 
 - after each meal for the next. 
 
 At tea-time tell your cook what you wish for breakfast, and 
 give her all she may need to deposit in the kitchen safe. If she 
 has none, nor any good place to keep it in the kitchen, let it be 
 put where she can get it in the morning without disturbing the 
 duties of your toilet or necessary care of young children. Have 
 a measure for your flour, meal, coffee, tea, lard, etc., and require 
 her to bring them to you regularly. At breakfast, give orders for 
 your dinner, and let her then have what she may require to pre- 
 pare it. Having done this, you will not be disturbed by Kittie’s 
 
128 MRS. ELLIOTT’S HOUSEWIFE. 
 
 wanting meal for bread, or lard to fry with, and thus having to 
 excuse yourself from a visitor to wait. upon your cook, or to 
 hurry through a visit because you have not given out dinner. 
 After dinner see if you have bread enough for tea, and if not, let 
 her have whatever you wish prepared, and you will then, from 
 acting wisely, enjoy the evening without interruption. — 
 
 MUFFIN BREAD. NO. 2. 
 
 One pint and a half of flour, four eggs well 
 beaten, tablespoonful of lard, coffee cup of yeast; 
 grease your pan, put it in to rise, and when very 
 light bake it in the pan. Rub the flour and lard 
 together before mixing it. 
 
 MUFFIN BREAD. NO. 3. 
 
 Three pints of flour, one pint of milk, four eggs 
 well beaten, tablespoonful of butter, a gill of yeast, 
 and a little salt. Make it at night for breakfast, or 
 at ten o'clock for tea. 
 
 MUFFINS. 
 
 Three pints of flour, teaspoon half full of salt, 
 mix it with lukewarm water so stiff a spoon will 
 stand in it. Put half pint of yeast in the flour. 
 Make it at night, and bake in small pans for break- 
 fast. ‘These muffins are a little tough, but sweet 
 and healthy. | 
 MUFFINS. NO. 4. 
 
 One quart of fidur, one pint of milk, a lump of 
 butter the size of a walnut, a spoonful of lard, and 
 two cups of meal. Bake in patty-pans.- 
 
BREAD. 129 
 
 COTTON BREAD. 
 One quart of meal, one pint of flour, three eggs, 
 and a tablespoonful of lard. Grease a pian, pour in 
 the mixture, and bake it. 
 
 MUSH CAKES. 
 One quart of meal made into mush, one pint of 
 flour, and a spoonful of lard; drop in the oven or 
 pan with a spoon. 
 
 MUFFINS. NO. 5. 
 
 One quart of seconds, three eggs, tablespoonful 
 of lard, teaspoonful of saleratus, and milk enough 
 for a stiff batter. Bake in rings. 
 
 MUFFIN BREAD FOR TEA. 
 
 At twelve o’clock beat four eggs very light (sep- 
 
 arately) stir in a quart of flour, one gill of yeast, 
 
 and a little milk. At four o’clock stir in a table- 
 
 spoonful of melted lard, pour it in a pan, and bake 
 in time for tea. 
 
 ANOTHER RECIPE FOR MUFFINS. 
 
 Hight spoonfuls of flour, four of meal, one spoonful 
 of lard mixed up with four eggs, and sufficient milk 
 to make a thick batter. Bake it ina small pan or 
 muffin rings. 
 
 MUFFIN BREAD. 
 Beat separately four eggs, stir in them three 
 
 pints of flour, and a teaspoonful of lard, with a 
 9 
 
130 MRS. ELLIOTT’S HOUSEWIFE. 
 
 teacup of yeast, and milk sufficient for a thick bat- 
 ter. Make it at night for breakfast, and at ten 
 o'clock in the day for tea. Before baking, beat it 
 hard; then with a spoon, drop it in your oven, or 
 tin pans for a stove, as you do corn mufiins. 
 
 DROP CAKES. 
 
 Dissolve one teaspoonful of saleratus in a cup 
 of cream; stir in one quart of milk, and flour 
 enough to make a stiff batter. Beat it very smooth, 
 then dip your spoon in milk, and place your batter 
 at short distances in a buttered pan, and bake them. 
 
 2 
 CREAM OF TARTAR BISCUITS. 
 
 One quart of flour, with a teaspoonful and a half 
 of cream of tartar sifted in it, dissolve a teaspoonful 
 of saleratus in water and add to it, then work it up 
 with a large tablespoonful of butter or lard. 
 
 TO MAKE BUCKWHEAT OR JOHNNY CAKE. 
 
 Put a teaspoonful of soda in one quart of butter- 
 milk, add flour enough to make a thin batter, with 
 oneege. If you have not the buckwheat flour, use 
 Indian meal, and bake it in a quick oven. 
 
 FRENCH ROLLS. NO. 2. 
 
 One pound of flour and one of butter worked 
 together with one egg, a gill of yeast, and as much 
 lukewarm milk as will make a soft dough. Cover 
 it with flour and put it to rise until light; flour your 
 
 hands and make it in small rolls and bake in a 
 
BREAD. 131 
 
 quick oven. These are very nice and rich for tea, 
 with invited ea CU A 
 
 VELVET CAKES. 
 
 Take one quart of flour, add a gill of yeast and 
 pint of warm milk, mix well, set it to rise for two 
 hours, then work in one large tablespoonful of but- 
 ter, flour your hands, and make it in small cakes, _ 
 and bake in a quick oven. 
 
 MUFFINS. se 
 
 Beat three egos, add one pint of warm milk and 
 a gill of yeast, stir well into it two pounds of flour. 
 If your batter is very thin, add a little more flour. 
 Butter your rings and bake them quickly. 
 
 YELLOW SULPHUR SPRINGS BREAD. 
 
 The Yeast. 
 
 Boil one handful of hops in a quart of water un- 
 til strong. Mix it while hot with a pint of flour 
 and put in half a teacup of old yeast. This quan- 
 tity will last two weeks. 
 
 The Ferment. 
 
 Boil one dozen Irish potatoes well done. Mash 
 them without peeling them. Pour the potato water 
 over it and stir to a paste ; add as much cold batter 
 cake, then a half teacupful of the hop yeast. In 
 cool weather it will keep several days; in warm 
 weather make it fresh every morning. Then— 
 
132 MRS. ELLIOTT’S HOUSEWIFE. 
 
 To make the Bread. 
 
 Take one quart of sifted flour. Pour half a pint 
 of ferment through a colander and stir to a batter. 
 Let it stand two hours. Add a teacup of warm 
 water and work in all the flour except enough to 
 work it over in the morning. Put it in a warm 
 place to rise. In the morning, add a little lard. In 
 ‘the summer half an hour will rise it after it is made 
 in loaves, and an hour in winter. Bake one hour. 
 
 SALLY LUNN. 
 
 Take five eggs, one half pint ferment, same of 
 milk, and as much flour as will make a thick batter 
 to stir with a spoon. Let it stand all might. Add 
 half an ounce of butter and a little salt. Beat it 
 hard and pour it in a pan. Bake it for breakfast 
 in a quick oven one hour. 
 
 CLARA’S CHEESE TOAST. 
 
 Put into a hot pan, several large slices of good 
 cheese pared and a small lump of butter. Beat up 
 two egos with salt and pepper, and add to the 
 cheese, stirring quickly ; put in a little milk. Have 
 ready some thin slices of well toasted bread and 
 spread the cheese upon it while hot, and you will 
 have an excellent lunch. 
 
 GERMAN TOAST. 
 
 Cut nice slices of loaf bread. Beat up four 
 eggs for twelve slices. Dip the bread in the egg on 
 
BREAD. 138 
 
 both sides, and fry it in hot butter. Never put the 
 butter on until you have all prepared. The salt in 
 the butter makes it burn quick, and gives the toast 
 an unpleasant taste. ‘This is very nice for break- 
 fast. 
 
 soon MILK TOAST. 
 
 Toast nice slices of cold bread and put them in a 
 covered dish. Jor six slices, boil half pint of new 
 milk with one tablespoonful of butter and pour it 
 boiling hot over the toast. Place the cover on im- 
 mnediately. It is not good cold. 
 
 Beal 
 RISEN SHORT-CAKE. 
 
 Stir one quart of flour, a little salt, one cup of 
 yeast, one teaspoonful of soda and two eggs in 
 enough milk to make a pliant dough, at night for 
 breakfast, and morning for tea. Next morning 
 knead in one tablespoonful of lard and bake it like 
 short-cake, on a griddle or in an oven. Cut in 
 square pieces. 
 
 Although some of my recipes are given with an 
 alkali and acid, which combined evolve carbonic 
 acid by a more sudden process than yeast fermen- 
 tation, yet I would urge upon all housekeepers a 
 return to primitive days, when medicated flour 
 was unknown, and the labor of making light bread 
 and cakes was preferable to the injurious effect 
 upon the health from the use of them. Sal volatile 
 will certainly lighten by the disengagement of 
 carbonic acid gas, which the gluten of the flour will 
 
134 MRS. ELLIOTT’S HOUSEWIFE. 
 
 . 
 
 retain. When using soda, pearlash, or saleratus 
 with sour milk, always wet the flour with some of the 
 milk, and then dissolve the alkali and pour it in. 
 The effervescence takes place in the mixture, and 
 much of the carbonic acid generated is saved for the 
 flour before it is lost in the sour liquid. Soda, 
 pearlash, and saleratus may be dissolved in warm 
 water, but sal volatile makes light when the gas is 
 disengaged by heat, and should never be put in hot 
 water; the heat of the oven volatilizes it, and the 
 lightness is induced by the gas expelling. It may 
 not be necessary for me to say in this-age, yet I 
 must, that the most wholesome and nutritious arti- 
 cles of food are composed of but few elements, 
 simple, unstimulating, and easily prepared. 
 
 SOUTH CAROLINA BISCUIT (MRS. STEWART). 
 
 One quart of flour, one large tablespoonful of 
 Jard, a small lump of soda, a little salt, four table- 
 spoonfuls of buttermilk. Make into a stiff dough 
 with either sweet milk or water, beat well until 
 blistered, make into small biscuits with the hand, 
 and bake quickly. 
 
 MRS. STEWART’S WAFFLES. 
 
 One pint of flour, two large tablespoonfuls of 
 hominy, rice, or mush, a half tablespoonful of lard 
 or butter. Make intoa thick batter with sweet milk. 
 If sour milk or clabber is used, add a little soda and 
 make the batter stiffer. Bake quickly in waffle 
 irons, and send to the table hot, in a covered dish, 
 with butter over them. 
 
BREAD. 135 | 
 
 CLARA’S BUTTERMILK CAKES. i a 
 
 One pint of corn meal or wheat flour stirred into 
 enough buttermilk to make a thick batter, one egg 
 well beaten, half a teaspoonful of soda and a little 
 salt. Fry immediately on a hot griddle, well 
 greased, butter them, and send hot to the table. 
 
 VELVET CAKES, 
 
 To one quart of flour add a pint of warm milk 
 and a gill of yeast; stir it well, and put it to rise 
 for two hours. Then work in two large table- 
 spoonfuls of melted butter, flour your hands well, 
 and make the mixture into small cakes; rub a pan 
 with butter, and put them to bake in a quick 
 oven. Send hot to the table, 
 
 RISEN BISCUIT. dies 
 
 Make up a quart of flour at night with a gill of 
 good yeast and lukewarm salt and water into a 
 pliant dough. Next morning work in a large 
 spoonful of butter; knead it well and make into 
 biscuits. Place them in your stove pans or oven, 
 and bake quickly. 
 
 RISEN SHORT-CAKE. 
 
 Put a little salt in one quart of flour and sift it ; 
 add one cup of yeast, and a teaspoonful of saleratus 
 or soda, and two eggs. Make it up with milk, and 
 put to rise. Next morning knead in a large spoon- 
 ful of lard, and bake it like short-cakes. 
 
186 MRS. ELLIOTT S HOUSEWIFE. 
 
 STRAWBERRY SHORT-CAKE. 
 
 Rub a large spoonful of lard and one of butter 
 in one quart of sifted flour ; put in a little salt, and 
 make a dough with cold water. Roll it out in thin 
 cakes about the size of a breakfast plate; put in a 
 layer of strawberries with a light, sprinkle of sugar, 
 then another cake of dough, another layer of 
 strawberries and sugar, with a top layer of dough. 
 Bake it slowly in an oven or stove, and eat for 
 lunch or for dessert, with sugar and butter_sauce. 
 
 NICE ROLLS. 
 
 Take one quart of flour, large spoonful of good 
 yeast, two eggs, a little salt, and half pint of sweet 
 milk. Knead it well, and set to rise. Next morn- 
 ing, work in an ounce of butter, make the dough in 
 small rolls, and bake them. 
 
 DROP BISCUIT. 
 
 Beat eight eggs very light, add to them one 
 pound of flour and one of sugar. When perfectly 
 light, drop them on a tin sheet, or spider, and bake 
 them quickly. Nice for tea. 
 
 CAROLINA EGG-CAKES. 
 
 Sift one quart of corn meal, put a teaspoonful of 
 salt in it and scald it with half a pint of hot water ; 
 stir it until 1t cools, then break in three eges and 
 continue stirring, and sprinkle in slowly one table- 
 spoonful of flour; thin it with one pint of sweet milk 
 
BREAD. ae ST 
 
 to a thin batter that will run easily; have your 
 eriddle very hot, grease it well with lard, and fry 
 quickly in small cakes. Serve hot to be buttered 
 at the table. 
 
 RICE BATTER-CAKES. 
 
 Boil a teacup of rice very soft; when cool, stir it 
 in one quart of flour ; beat five eggs and stir in with 
 half a pint of milk. If the batter is not thin enough 
 to run as you drop it on the griddle, put a little 
 more milk or rice water, add a teaspoonful of salt, 
 give it a hard beat, bake on a hot griddle well 
 greased, and butter them. Serve hot. 
 
 RICE CORN BREAD. 
 
 Scald your meal, break in some eggs, put in cold 
 rice and piece of lard, thin with water and a little 
 milk, bake in pans or shapes. 
 
 NICE BREAKFAST CAKES. 
 
 Beat ten eggs, add three pints of milk, a 
 tablespoonful of butter, two teaspoonfuls of salt, and 
 half a teaspoonful of saleratus. Sift some Indian 
 meal and make a thick batter, pour it in tin shapes 
 or cups, and bake for half an hour in a quick oven. 
 You can make these with buttermilk or milk that 
 has been skimmed for butter, Send them hot to 
 the table. 
 
 RISEN WAFERS. 
 
 Beat three eggs, add one pint of sweet milk, one 
 large spoonful of yeast, same of butter, stir in 
 
1388 MRS. ELLIOTT’S HOUSEWIFE. 
 
 enough sifted flour to make it as stiff as you can 
 stir with a spoon. Have your wafer irons well 
 greased. After it is well risen, put in a small lump 
 of the dough, shut the irons together and bake it on ~ 
 hot coals; turn it in a few minutes: to bake both 
 sides alike. If your irons are well heated and 
 greased, it takes but a minute or two to bake them. 
 
 CREAM GRIDDLE-CAKES. 
 
 Mix one pint of cream and one of sweet milk 
 with three egos and a teaspoonful of salt, make it into 
 a thin batter with flour, and bake it on a griddle in 
 cakes like buckwheat; butter them hot. If the cream 
 or milk is at all sour, use a pinch of soda to correct it. 
 
 AMES SALLY LUNN. 
 
 Measure seven cups of sifted flour, and warm a 
 pint of milk with half cup of butter in it. Make a 
 hole in the flour and stir a cup of yeast, the milk 
 and butter, and a salt spoonful of salt, with three © 
 well beaten eges init. After itis nicely mixed pour 
 it in pans to rise, and bake it for tea. Be careful it 
 does not sour. 
 
 THORPE’S SALLY LUNN. 
 
 Four teacups of warm water, one cake of leaven, 
 four egos well beaten, one large spoonful of lard, 
 half a teacup of sugar, a teaspoonful of salt. Mix 
 three pints of flour in it and set it to rise at night. 
 Next morning stir in one pint of flour and_ bake it 
 
 like loaf bread. 
 
BREAD. © 139 
 
 CREAM RENVERSEE. 
 
 Mix three tablespoonfuls of flour with a gill of 
 cold milk, and then adda gill of scalded milk. Put 
 it in a saucepan over the fire and stir until it begins 
 to thicken, then take it off and add four ounces of 
 white sugar and the yelks of four eggs, with a tea- 
 spoon of lemon extract or any flavor you like. Then 
 beat the whites of the eggs toa stiff froth and stir 
 it in the mixture; place it in a buttered pan or 
 mould and set it in a kettle of boiling water to rise. 
 After it has risen bake it in a mild oven, and when 
 cool, turn it out on a dish upside down. 
 
 CREAM CAKES. 
 
 Ten cups of flour with half teaspoonful of soda 
 sifted in it, six eggs beat with six cups of sugar, 
 two cups of sour cream, and two of butter worked 
 up ina mass. Roll out in thin cakes, cut with a 
 tumbler or shape, and bake in stove pans or a mod- 
 erate oven. 
 
 SPONGE CAKE. 
 
 One pound of flour, one and a half of sugar to 
 
 sixteen well beaten eggs; flavor with lemon. 
 
 BUCKWHEAT CAKES. 
 
 Put a teacup of wheat flour into one quart of 
 buckwheat ; sift them together, add half pint of good 
 yeast and one small spoonful of, salt; make it into 
 a batter with lukewarm water at bed-time, and let 
 it rise in a warm place. Next morning, if it should 
 
140 MRS. ELLIOTT’S HOUSEWIFE. 
 
 taste at all sour, beat a pinch of soda in it; if not 
 sour, do not add soda. Have a large griddle very 
 hot ; grease it well with lard tied in muslin; bake 
 the cakes fast, butter them, and send to the table 
 hot. 
 
 BUCKWHEAT CAKES. NO. 2. 
 
 Mix one cup of corn meal with one quart of buck- 
 wheat ; break in two eggs and beat well, adding 
 gill of good yeast, teaspoonful of salt, and sufficient 
 cold water to make it a proper consistency. Put it 
 to rise and bake as above directed. Mix milk and 
 butter hot and pour over them. 
 
 BUCKWHEAT IN HASTE. 
 
 Put a teacup of flour to one quart of buckwheat, 
 and a large spoonful of yeast powder; sift them to- 
 gether and make a batter with water or half milk ; 
 add a little salt. Bake and serve as above directed. 
 
 FLANNEL CAKES. 
 
 Beat six eggs very light, stir in them two pounds 
 of flour, one gill of yeast, small spoonful of salt, and 
 sufficient milk to make a thick batter. Make them 
 at night for breakfast, and at ten in the morning for 
 tea. Have your griddle hot, grease it well, and 
 bake as buckwheat. Butter and send them hot to 
 the table, commencing after the family are seated. 
 
 CORN-MEAL BATTER-CAKES. 
 
 One quart of meal, half tablespoonful of lard, pour 
 a pint of boiling water on it, and stir until a little 
 
BREAD. 1/1 
 
 cool. Then break three eggs in it, a pinch of salt, 
 and thin with milk. Bake them on a hot griddle 
 and eat hot. | 
 
 NICE PUFFS. 
 
 Put one ounce of fresh butter in a quart stew-pan ; 
 when hot put in four spoonfuls of flour; stir it over 
 the fire for five minutes; stir in by degrees one gill 
 of milk boiling hot. When well boiled take it off and 
 stir in six eggs, a pinch of salt, a little nutmeg, a 
 handful of currants, little lemon peel chopped, and a 
 little sugar flavored with orange-flower water. 
 Take pieces of the dough the size of a walnut, 
 make in balls and fry them in hot lard until they 
 burst, sift powdered sugar over them, and eat with 
 wine sauce. . : 
 
 HETTIE'S PUFFS. 
 
 Take three ounces of almonds that have been 
 blanched and pounded fine, with quarter of an ounce 
 of butter and two ounces of loaf sugar; wet with 
 rose-water until a thick paste, spread the paste on 
 buttered tins, and bake them in a slow oven. - When 
 cold, put a spoonful of jam in each and cover with 
 whipped cream. 
 
 NENA’S PUFFS. 
 
 Roll out puff paste very thin, cut it into round 
 pieces, lay jam on each fold of the paste, rub the 
 edges with egg and close them, put them on a bak- 
 ing sheet or carefully in the oven, ice them, and 
 bake quarter of an hour. | ’ 
 
142 MRS. ELLIOTT’S HOUSEWIFE. 
 
 JEANETTE’S PUFFS. 
 
 Boil one pint of milk with half a pound of butter ; 
 after it is boiled add three quarters of a pound of 
 flour, stirring the milk and butter in the flour, 
 return it to the pot and stir it until it does not stick 
 to it. Let it cool, then add the yelks of nine eggs, 
 beat the whites to a stiff froth and add them last ; 
 grease tins, snow-ball shapes, or cups, fill half full, 
 and bake quick. 
 
 NANNIES PUFFS. 
 
 Put in a saucepan half a pint of water, with one 
 quarter of a pound of butter, stir it till it boils, then 
 mix in four tablespoonfuls of flour. Stir it well 
 together and add the beaten yolks of four eggs, 
 then the whites ; let it cool, and with a spoon drop 
 it in boiling lard and fry alight brown. Sugar them 
 while hot or eat with a little sauce for a plain des- 
 sert. 
 
 LARGE HOMINY, 
 
 Pick some ears of white flint corn that is per- 
 fectly dry and have it well beaten in a large wooden 
 mortar ; put it ina flat tray and toss it about to get 
 clear of the husk. Wash it well in one or two wa- 
 ters and put it in a dinner pot of cold water, filling 
 the pot to the brim. Let it boil steadily for four 
 hours, then wash clean some white hominy or navy 
 beans, and put in with ‘it, and boil three hours 
 longer. Always have hot water ready to add to it, 
 if it begins to boil down before the hominy is soft. 
 
BREAD. : 143 
 
 If put on early inthe morning, it will be ready for | 
 anice side dish for dinner. Take it up and mash it 
 with a wooden pestle, salt to taste and a spoonful of 
 lard or butter stirred well in it. In cold weather 
 it will keep good four or five days, and is always 
 nice to fry for breakfast or dinner. Mash it well 
 and fry it in hot lard, and turn it out with a brown 
 crust. : 
 SMALL HOMINY. 
 
 This is prepared at the corn mill. Select nice 
 white corn, and have it sent to be ground coarse. 
 To prepare it for breakfast, take the quantity you 
 wish very early in the morning, wash it in two or 
 three waters and skim the husk off that rises, or pour 
 the water off carefully with the husk on it; then 
 put in a small iron pot three quarts of water to 
 one quart of hominy and boil it till perfectly soft ; 
 stirring it every few minutes to prevent its burn- 
 ing. Be careful not to scrape the bottom, as a cake 
 generally forms that would spoil the hominy if 
 mixed in; that answers for feeding poultry or pigs. 
 If it looks dry before it is soft, add a little hot wa- 
 ter. Send it ina covered dish to the table, and eat 
 with butter or with milk after it is cold. 
 
 HOMINY CAKES. >. 4 
 
 Take one pint of small hominy that is cooked 
 soft. Mix with it one pint of wheat flour, teaspoon- 
 ful of salt, and a little milk with or without eggs. 
 Fry them on a griddle and eat as buckwheats. 
 
Lit MRS. ELLIOTT’S HOUSEWIFE. 
 
 CORN BREAD (MRS. B.’8). 
 
 Mix three pints of corn meal in one quart of sour 
 milk. Add three well beaten eggs, one teaspoonful 
 of soda and one of salt. Beat it well, and bake in 
 pans half an inch thick. 
 
 SWEET POTATO CORN BREAD. 
 
 Boil soft two large sweet potatoes. Mash them 
 while hot with a small piece of lard or butter. 
 Work it in finely sifted corn meal until tolerably 
 stiff, and then work in enough water to make it a 
 soft dough. Let it rise three hours or longer if you 
 choose, and then bake it in a spider, or for a stove, 
 na tin pan. 
 
 TO DIVIDE LOAVES OF BREAD. 
 
 Make up dough after the receipt for French 
 rolls. As soon as you have worked it well after 
 the second rising, divide it as you wish. Cut off 
 one pound and roll it round and twelve inches long, 
 pointing both ends smoothly. When you have 
 shaped it, take your rolling pin and press it length- 
 wise on the middle, and gently roll it until the dough 
 each side is nearly two inches above it. Have a 
 nice kitchen towel floured, and turn it over the 
 bread as soon as you take the rolling pin out, and 
 set it to rise, smooth side up; when well risen turn 
 the bread over, letting the smooth part go in the 
 pan, and bake it. It looks well for a change and 
 gives more crust to those who prefer it. The rec- 
 
BREAD. 146 
 
 ipe for French rolls came from White Sulphur 
 Springs, Va., and cost ten dollars. 
 
 CRUMPETS. 
 
 Take one quart of dough from your risen bread 
 very early in the morning. Beat three eggs separ- 
 ately and mix them with the dough. Then thin it 
 with milk and water until the consistency of batter 
 cakes; beat it well, let it rise until breakfast, bake 
 them on a hot griddle, butter, and send to the table 
 hot. 
 
 | SWEET POTATO BUNS. 
 
 Boil sweet potatoes soft, peel them and mash 
 while hot, in flour, like bread. Add spice and su- 
 gar with yeast. When well risen, work in butter 
 and make the dough up in small rolls and bake. 
 You can use any quantity, according to judgment. 
 One quart of flour, coffee cup of potato, tablespoon- . 
 ful of sugar, and six grains of allspice with dessert 
 spoonful of butter, is a good rule for a small family. 
 
 OXFORD CRACKERS. 
 
 Rub four ounces of butter in one quart of flour, 
 make it in a paste with rich milk, knead it well, 
 and roll as thin as paper; cut them out by a saucer 
 and bake quickly, to look white when done. 
 
 SODA CRACKERS. 
 
 Rub six ounces of butter in three pints of flour 
 that has two teaspoonfuls of cream of tartar sifted 
 in it; dissolve one teaspoonful of soda in a cup of 
 
 10 
 
146 MRS. ELLIOTT’S HOUSEWIFE. 
 
 cream, beat two eggs, and work it in the flour ; use 
 milk to make it the proper consistency to roll, and 
 add a little salt. 
 
 RICE BATTER CAKES. 
 
 Boil a teacupful of rice very soft, and let it cool ; 
 break four eggs in it, a teaspoonful of salt, and 
 thicken it with wheat flour: add enough milk to 
 make a thin batter; grease your griddle when hot, 
 
 fry fast, butter, and send to the table during break- 
 fast or tea. 
 
 RICE WAFFLES. 
 
 Nine eggs well beaten, nine large spoonsful of 
 flour, one teaspoonful of salt. Have .a teacup of 
 rice boiled very soft, and when cool, beat it in the 
 flour and eggs. Add one and a half pints of milk; 
 grease your waffle-irons nicely with lard, fill them 
 with the mixture, and bake in a hot fire. Butter 
 and send to the table covered. 
 
 BUTTERMILK WAFFLES. 
 
 One quart of buttermilk, three eggs, and table- — 
 
 spoonful of lard, half teaspoonful of soda, flour 
 
 enough to make a thick batter; fill your irons and 
 bake as above directed. 
 
 CRACKLING BREAD. 
 
 Scald two quarts of corn meal, and stir in one 
 pint of cracklings ; make it a thick batter with cold 
 water. Make it in round balls, flatten the tops, and 
 bake in a quick oven. 
 
"BREAD. . 147 
 
 PASS OVERS. 
 
 Two cups of flour, two cups of milk, and two 
 poos stirred together with a little salt and baked in 
 patty-pans. 
 
 CORN FRITTERS. 
 
 Grate six ears of corn and mix it with two eggs, 
 one spoonful of butter, and season with pepper and 
 salt. Fry a light brown, and you have a mock 
 oyster. 
 
 SCOTLAND NECK SALLY LUNN. 
 
 One quart of flour, half a pound of butter, one 
 gill of yeast, one tablespoonful of white sugar, six 
 egos beaten separately ; make it in a stiff batter, and 
 set it to rise. Use a little milk if the eggs do not 
 make it the proper consistency. After it rises beat it 
 again, put it in a mould to rise the second time, and 
 
 when light bake it. 
 
 BREAKFAST CAKE. 
 
 Beat five eggs separately, stir in three pints of 
 milk and a quarter of a pound of butter, teaspoon- 
 ful of salt, and a gill of yeast, with enough flour to 
 make a thick batter. Make them late at night, and 
 cook for breakfast like buckwheats. 
 
 MRS. LEE’S BREAD, 
 
 To one quart of best family flour put one egg 
 and lard the size of an egg, two large tablespoonfuls 
 of yeast (by her recipe), one teaspoonful of salt, 
 
 and one of sugar. By this rule, bread can be made 
 
148 MRS. ELLIOTT’S HOUSEWIFE. 
 
 and the dough kept good for three days, and suffi- 
 cient taken off to bake fresh each day. Mrs. L. 
 says, if kept cold in winter or in an ice-house in 
 summer it will lie dormant, and may freeze without 
 injury. If frozen hard enough to be cut with an 
 axe it will not be damaged, and will rise readily, as 
 soon as placed near the fire. If made in this way 
 to save labor, and a change of temperature causes 
 it to rise, it must be worked down immediately. It 
 is only in this risen state that it can be injured or 
 become sour. 
 EGG PONE. 
 
 Take one pint of boiled rice, and when cool break 
 six egos init. Sift one quart of meal and scald it, 
 add one large spoonful of mixed lard and butter, 
 and one teaspoonful of salt. Stir the rice and eggs 
 in the meal with one quart of milk and bake it in tin 
 pans. Send it to the breakfast table hot to eat with 
 butter. 
 
 CORN MEAL DROP CAKES. 
 
 Scald one quart of meal and stir a dessert spoon- 
 ful of lard in it. When cool break two eggs in, 
 and stir in milk ‘enough to make a thick batter. 
 Grease a spider or stove pan and drop them in 
 from the spoon to bake until brown. Clabber, with 
 a mite of soda in it, will answer in place of milk or 
 buttermilk. 
 
 “et your light so shine that others may see your good 
 works.” 
 
 Every woman who is at the head of a household, is, in a meas- 
 
 ure, responsible to the Good Being for the salvation of those un- 
 der her immediate eare. ° 
 
BREAD. 145 
 
 Start not, gentle reader; you have been intrusted with the 
 care of souls, and to.you they look for that training “in the 
 way they should go” while working out their eternal salvation. 
 Do you rise early to administer to the temporal wants of your 
 family, and give not one thought to their spiritual food? Do 
 you exercise that patience and forbearance with your children and 
 hirelings which you are in constant need of? Ifnot, remember 
 that your account is to be rendered to Him who gave you the 
 “light,” and the power to make it “so shine” in your daily walk 
 and conversation “ that others may see your good works,” and be 
 eonstrained to “ glorify your Father which is in Heaven.” 
 
150 MRS. ELLIOTT’S HOUSEWIFE. 
 
 EGGS AND BUTTER. 
 
 POACHED EGGS. 
 
 Strain some hot water from the tea-kettle in a 
 spider or broad stew-pan; when it boils put a little 
 salt in the water. Break your eggs, one by one, in 
 the hot water and set it on the fire; when it boils 
 up again, they will be done. Take an egg-slice or 
 skimmer and run it carefully under each egg; put 
 them in a covered dish, and pour butter over them. 
 
 FRICASSEED EGGS. 
 
 Boil one dozen eggs hard, peel them nicely, and 
 cut them in slices, season some bread crumbs with 
 salt and pepper and beat two raw eggs. Sprinkle a 
 little flour over the sliced egg, dip it in the raw ege 
 and then in the bread crumbs, on both sides, and 
 fry in boiling lard. After the ege is all fried, put 
 some parsley in the lard, and fry it to garnish the 
 
 ego with. Very nice for a variety. 
 
 BOILED EGGS. 
 Have water in a saucepan boiling hard, put your 
 eggs in and let them remain five minutes. If you 
 wish them hard, boil them five minutes longer. © 
 
EGGS AND BUTTER. 151 
 
 SCRAMBLED EGGS. 
 
 Put a piece of butter in a saucepan, and melt it 
 over hot water, then break your eggs in, and set 
 them on the fire, and stir them constantly, not 
 allowing any to stick to the pan. It is a good 
 plan to beat them a little before putting them in 
 the pan to cook. | 
 
 EGGS WITH CHEESE. 
 
 Put a small piece of butter in a saucepan, and 
 then some bits of cheese ; stir it well, and as soon as 
 it melts, put in the eges you wish, after beating them 
 a short time ; stir it well, and send to the table hot. 
 
 EGG OMELET. 
 
 Beat separately sixegos. If you have no omelet 
 pan, put a frying-pan on the fire, and warm a 
 spoonful of butter in it (be careful about butter 
 being warmed over steam or a slow fire, as it burns 
 easily and imparts an unpleasant taste), mix the 
 eggs, pour them in the hot butter, and fry quickly. 
 Never season an omelet until you take it on your 
 plate. 
 
 EGG OMELET WITH HAM. 
 
 Beat six eggs together, chop some lean ham very 
 fine, and mix it in the ege. Fry in hot lard instead 
 of butter. 
 
 EGG OMELET AND OYSTERS. 
 
 Chop the soft part of the oyster fine and season 
 
152 MRS. ELLIOTT’S HOUSEWIFE. 
 
 it with salt and pepper; mix it with beaten egs, and 
 fry as above in butter. 
 
 OMELET WITH HERBS. 
 
 Chop a little celery, two onions, some parsley and 
 sweet marjoram; beat six eggs, mix it all together, 
 and fry in boiling lard. Always turn an omelet over 
 _when you put it on the dish. Never turn it in the 
 frying-pan. 
 
 ; FRENCH BUTTER. 
 
 Set pans of milk for the cream to rise; when it 
 is a thick scum, take it off with a perforated skim- 
 mer, put the cream in a thick, clean bag, put that 
 bag in another thick, coarse one, and bury it one 
 foot and a half deep in the earth. Let it remain 
 twenty-four hours; the cream will then be hard; 
 break it with a wooden pestle, and wash the butter- 
 milk out. This is said to make butter of a superior 
 quality, and the butter separates more perfectly than 
 the ordinary process. 
 
 GRANVILLE BUTTER. 
 
 Strain new milk in a large stone jar in the even- 
 ing and set it in a warm place, carefully covered 
 over. Next morning add the new milk, and as soon 
 as it begins to curdle, churn it until the butter sep- 
 arates; then take it up, work it well, salt it, let 
 it stand several hours, wash it in cold water, work 
 it until all the milk and water is out, add a little 
 salt, and then pack it in a stone jar. 
 
EGGS AND BUTTER. 153 
 
 PASQUOTANK BUTTER. 
 
 Strain the milk in pans; when the cream rises 
 and is thick, skim it off and put it in a churn that 
 has been well scalded. Churn slowly until the but- 
 ter separates, then pour it out, work the butter- 
 milk out of it, salt it, and let it stand a few hours. 
 Then work it again, wash it in cold water, and salt 
 to taste. 
 
 In the next generation, foreigners may be introduced into the 
 South to discharge domestic duties. Their mode of living will be 
 different from ours, and it will be hard to accustom ourselves to 
 the change. 
 
 “ Tf a stranger sqjourn with you in your land, ye shall not vex 
 him, but the stranger that dwelleth among you shall be unto you 
 as one born among you, and thou shalt love him as thyself.” Re- 
 member this, and be kind to them, and give them the light of 
 your knowledge. 
 
 You must always preserve your proper authority and control 
 oyer your household matters. Give your orders in a jady-like and 
 determined manner, and you will be sure to command respect. 
 
 When anything occurs to vex you, through the neglect, incom- 
 petency, or impertinence of your new servants, act like a Chris- 
 tian, be watchful, careful, conscientious, and slow to speak. Do 
 not give them any cause for suspecting that you doubt their 
 honesty, but be vigilant, and “look well to the ways of your 
 household.” Tell them that it is your habit, and you shall 
 continue to carry your keys, and give out what you wish pre- 
 pared for each meal, in measures according to the size of your 
 family — that your husband has intrusted these things to your 
 care, and you intend to discharge your duty to him faithfully. 
 
 Be patient with them, making every allowance for their defi- 
 ciency in training ; give them good books to read, make them as 
 somfortable as possible, and always pay them their wages prompt- 
 ly. In matters of religion, their faith may differ widely from ours, 
 but we must remember that they were trained to belicve as they 
 
154 MRS. ELLIOTT’S HOUSEWIFE. 
 
 do, and we should allow them the blessed privilege which we en- 
 joy, that of worshipping God in a free country, according to the 
 dictates of our own consciences. 
 
 I can testify to the fact that these rules, if strictly carried out in 
 the management of servants, will,result in attaching them to you, 
 and the interests of your family, for of those who once called me 
 mistress, there was one whose love was so great that she refused 
 to leave when declared free, and clung to me until Death claimed 
 her as his own, 
 
YEAST. 155 
 
 YEAST. 
 
 AUNT MATILDA’S HOP YEAST. 
 
 Put a large handful of hops in a gallon of water, 
 boil it until a light brown color, with two Irish 
 potatoes sliced in it: when the potatoes are soft, 
 strain it in a wooden bowl, stir one quart of flour 
 into a paste with cold water, and when the hop tea 
 is cool, stir it in. Then return it to the pot or ket- 
 tle and put it over the fire to thicken, stirring it all 
 the time ; as soon as it is heated through, pour it 
 again in the wooden bowl to cool, occasionally 
 stirring it. When perfectly cold, put it in a stone 
 jug with stopper put in very lightly; set it in a 
 warm place to rise, placing the jug in a pan to catch 
 the yeast that runs over. When it has done rising, 
 you can pour that back, as the jug should only be 
 two thirds full. Use one half pint to half gallon of 
 flour ; two spoonfuls of honey or a cup of sugar can 
 be added before putting it in the jug, a teaspoonful 
 of sugar to half pint when used. This yeast never 
 - fails. 
 
 YEAST FOR CAKES OF LEAVEN. 
 Put a large handful of hops in a pot with three 
 quarts of water and three Irish potatoes: let it boil 
 _tolerably strong (down to half gallon), strain it boil- 
 ‘ng hot over a half gallon of sifted flour, stir it well, 
 
 : 
 
156 MRS. ELLIOTT’S HOUSEWIFE. 
 
 and when cool add half pint of yeast or one yeast 
 cake, and put it in a bucket to rise. When very 
 light and porous, before it begins to fall, make it up 
 in small thin cakes with corn meal, and place them 
 on a board to dry, turning them every day. After 
 they are perfectly dry, put them in a thin bag and 
 hang them in a cool place, where they will have air. 
 In the summer time, use one of the cakes to one 
 quart of flour for bread, rolls, or buckwheat cakes ; 
 dissolve itin a teacup of cold water, and add a small 
 teaspoonful of sugar. For all purposes for which 
 yeast is required to make risen bread or cakes, these 
 can be used, and are less troublesome and more eco- 
 nomical, as they keep well for several months. 
 
 BAKER'S YEAST. 
 
 Put one dozen large potatoes and a large handful 
 of hops in a pot to boil; don’t peel the potatoes. 
 When they are soft, put one pint of flour in a jar, 
 put the potatoes on the flour, and then the hops boil- 
 ing hot; mash them all together and roll in a ball. 
 Put it aside until cold, and the water the potatoes 
 and hops were boiled in; when both are cold work 
 them together, and let it rise to the top and then 
 fall. After it falls, it is ready for use; stir it well 
 and strain it. Does not increase by rising. 
 
 POTATO YEAST. 
 Take one pint of mashed Irish potatoes and work 
 in it one pint of flour and one pint of water. Add 
 one gill of good hop yeast and teaspoonful of salt ; let 
 
YEAST. 157 
 
 it rise until the next day, and then use it for French 
 rolls. Keep the yeast in a cool place, as it sours 
 very easily. This quantity will last one week in a 
 small family. 
 
 PEACH-LEAF YEAST. 
 
 Take three large leaves and three medium size 
 Irish potatoes, boil them in two quarts of water. 
 When the potatoes are done, take out the leaves 
 and throw them away ; peel the potatoes, and mash 
 them up in one pint of flour, adding sufficient water 
 to make it a paste, then pour on the hot peach-leaf 
 tea and scald for five minutes ; add half a cup of old 
 yeast, and it will be ready for use in a few hours. 
 
 NAGS HEAD YEAST. 
 
 Boil half an ounce of hops in four quarts of wa- 
 ter ten minutes. Put one pound of flour and half 
 pint of malt in a bucket, and pour one quart of the 
 hop tea on it to make a thin paste, then strain the 
 other three quarts over it from the hops. Let it 
 stand until milk warm, pour a pint of old yeast in 
 it, stir it well, and let it stand until it rises and falls. 
 Use one half pint to a quart of flour for good plain 
 rolls or loaf bread. 
 
 MILK YEAST. 
 
 This is made for immediate use. Stir in a pint 
 of new milk a teaspoonful of salt and a large spoon- 
 ful of flour, set it by the fire for one hour, and then 
 make up.your bread with it. It is convenient for 
 
158 MRS. ELLIOTT’S HOUSEWIFE. 
 
 loaf bread or biscuit when one wishes to make 
 them up in haste. 
 
 MISS BETSEY’S YEAST. 
 
 At four o’clock in the morning, stir a cup of 
 flour in one pint of water about as warm as new 
 milk ; put ina little salt. Set it by the fire to 
 rise, and stir it often. When it is very light, it is 
 ready for use, and will make two loaves of bread 
 very light for tea. 
 
 HOP YEAST. 
 
 Boil a large handful of hops in two quarts of wa- 
 ter until it is a strong tea. Strain it in a jar with 
 a pint of flour and stir it till very smooth; when 
 cool put in a gill of yeast and set it ina warm place 
 till light, and then stop tightly. Always make 
 fresh yeast, before all you have is used, so you can 
 have some to set the new with. 
 
 YEAST CAKES. 
 
 Take some of the above when fresh, and thicken 
 it with meal or flour, till very stiff. Roll them out 
 and cut in thin, small cakes, and dry-in the sun. 
 Soak them in milk an hour before you want to 
 make bread. Use one cake size of a half pint 
 tumbler to a quart of flour. Be careful in winter 
 not to let them freeze, and keep dry. 
 
 QUICK YEAST MADE WITH MILK. 
 
 Take one teacup of milk and two large spoon- 
 
YEAST. 159 
 
 fuls of flour and stir them together. Set it near the 
 fire and let it rise one hour. This quantity will 
 make one gallon of flour in good bread. 
 
 READY YEAST. 
 
 Put in a pitcher one spoonful of sugar, two 
 spoonfuls of flour, and three of water, stir them well, 
 and add one gill of hop yeast or a piece of leaven 
 dissolved in a gill of water; set-it to rise in a warm 
 place. Make up bread with it as other yeast. Be- 
 fore it gives out, stir the same quantity of sugar, 
 flour, and water, and put it in with the little that 
 sticks to the pitcher and set it to rise. It is always 
 ready, and never sours. 
 
 ANOTHER SIMPLE YEAST. 
 
 Stir a pint of flour in one quart of lukewarm wa- 
 ter, put in one teaspeonful of salt and one cup of 
 brown sugar and one cup of yeast. Put it to rise, 
 and when well risen, keep it in a cool place. 
 
 MILK YEAST FOR BATTER BREAD. 
 
 At sunrise stir one pint of warm water, one tea- 
 cup of sweet milk anda teaspoonful of salt together, 
 and make a thin batter with flour. Set it in a 
 warm place in winter, and in the sun in summer. 
 If near a fire, turn it often and keep it tightly cov- 
 ered, stir it every now and then, until it begins to 
 rise well. At eleven or twelve o’clock make up 
 bread with it. 
 
160 MRS. ELLIOTT’S HOUSEWIFE. 
 
 MRS. SCOTT’S YEAST. 
 
 Monday morning boil two ounces of good hops in 
 four quarts of water for half an hour. Strain it and 
 let the liquor cool down to the warmth of new 
 milk. Then put in a small handful of salt and half 
 a pound of sugar. Stir one pound of family flour 
 with a little of the hop tea until smooth, and then 
 mix in the tea and let it stand until Wednesday. 
 Boil three pounds of Irish potatoes, mash it fine 
 and stir in. The next day strain it, and put it in 
 jugs or bottles. Keep it in 4 cool place, and it will 
 keep good for two months. The last generally the 
 best. Always keep it in a warm place when it 1s 
 being made, and stir it often. 
 
 MAGIC YEAST. 
 
 Twelve hours before you wish to use it, stir one 
 tablespoonful of brown sugar, two of flour and three 
 of water together, and add a small piece of leaven 
 or one spoonful of hop yeast to make it rise. Use 
 two tablespoonfuls of this to one quart of flour. Let 
 the yeast remain in the jar, and before it is all 
 used add the flour, sugar, and water as at first, and 
 you will always have nice fresh yeast that makes 
 beautiful bread. Keep two jars, and occasionally 
 change them so you can have it sweet and fresh. 
 
 FLOUR YEAST. 
 Mix half a pint of flour with one pint of cold 
 water. Put it in a saucepan and can it to a thick 
 
YEAST. | 161 
 
 paste, stirring it all the time. Then pour it in 
 a bowl and stir in one cup of hop yeast, dessert 
 spoonful of sugar and one of salt, and set it to rise. 
 
 HOP YEAST. 
 
 : Boil half a pint of hops in two quarts of water till 
 the strength is extracted. Rub half a pint of flour 
 smooth with cold water, strain the tea and mix it 
 in ; let it cook slowly like mush from five to ten min- 
 utes. Let it cool, and then add a gill of yeast and 
 two nicely mashed boiled potatoes, and put it in a 
 stone jug or bottles to rise. A tin coffee-pot should 
 be kept to boil hops in, as the bitter taste is hard to 
 remove from a kettle. 
 
 BUTTERMILK YEAST. 
 
 One guart of buttermilk, two teaspoonfuls of 
 sugar, one quart of meal, two gills of hop yeast. 
 Let it rise eight hours: then stir in one quart of 
 meal, make it out in thin small cakes and dry them 
 in the sun; use one for a quart of flour. 
 
 MRS. LEE’S YEAST. 
 
 Boil six Irish potatoes and a handful of hops in 
 half gallon of water; when cooked, mash the pota- 
 toes. Strain the hop tea and mix with the potatoes. 
 Thicken with half pint of flour. Return all to 
 the kettle and bring to the boiling point ; add a heap- 
 ing tablespoonful of salt, and set the preparation 
 with half pint of yeast. This will keep good one 
 
 week in a cool place. 
 11 
 
162 MRS. ELLIOTT’S HOUSEWIFE. 
 
 Unforeseen circumstances may make a change in your life of 
 which you little dreamed, when your heart and hand were pledged 
 at God’s altar, to one raised in the lap of luxury, with self-indul- 
 gence. 
 
 It is in the power of woman to make “ her children rise up and 
 call her blessed ; her husband, also, he praiseth her.” 
 
 The beautiful home of your bridal days, with all that wealth 
 could accomplish, to beautify the grounds around your ticlily 
 ornamented dwelling, surrounded by highly picturesque scenery, 
 filled with sumptuous furniture, and with every convenience, may 
 have to be placed under the sheriff’s hammer, and exchanged for 
 a simple cot furnished with unpolished wood. If such be your 
 lot, make that home happy, by cultivating a cheerful, happy dis- 
 position. 
 
 When your husband’s business hours are over, be always. ready 
 to meet him with a smile, your hair and dress neatly arranged, the 
 fire burning brightly in winter with the “ tidy little ones ” around 
 a nice, clean hearth, and as the opening bud expands its petals in 
 gorgeous colors, with summer’s sweet flowers, teach them to meet 
 papa with a bouquet, gathered from the plants cultivated by your 
 own hand around the cottage door, to elevate and refine the feel- 
 ings, while creating a taste for the beautiful works of nature and 
 making the air redolent with their sweet fragrance. 
 
Go 
 
 PUDDINGS AND PASTRY. 16 
 
 PUDDINGS AND PASTRY. 
 
 REMARKS ON BOILED PUDDINGS. 
 
 Procure a tin mould, melon or any shape you 
 prefer, and see that the top fits very tight, a 
 common tin bucket with a closely fitting top, or 
 make a pudding bag, nine inches wide and eighteen 
 inches long, of close coarse linen or twilled jeans ; 
 have them always in place and put up, nicely 
 cleaned. When you wish a boiled pudding, before 
 you begin to make it, have a clean pot or kettle of 
 boiling water on the stove or over the fire-place. 
 Make your pudding, scald the bag in the pot of 
 water or some taken from it, turn it while hot and 
 dip it in flour, then turn it again and pour the mix- 
 ture in. Ifa simple batter, tie it close. If made of 
 bread or Indian meal, let it be loose to allow for swell- 
 ing. See that your water is boiling hot when you 
 put it in and turn it frequentiy whilst boiling to pre- 
 vent its sticking to the pot, and have water kept above 
 the pudding: for this purpose have some boiling in 
 your tea-kettle to add to it. When ready to send 
 to the table, have a nice china dish with a cover, 
 dip the pudding-bag in cold water and turn it out 
 smoothly in the dish; untie the string, and roll the 
 bag back, and it can be taken out without being bro- 
 ken. If you use your tin mould or a bucket, do not 
 
164 MRS. ELLIOTT’S HOUSEWIFE. 
 
 let the water be above the top of the mould, and see 
 that the top of the bucket is tied across to the han- 
 dle. Iname the bucket, as moulds are not very 
 common, and a bucket makes a very good substitute. 
 Always plunge the mould or bucket in cold water 
 as you do a bag, and turn the contents out quickly. 
 
 REMARKS ON BAKED PUDDINGS. 
 
 For a pudding of bread, custard, or corn meal, 
 have your pan nicely cleaned and place it in a mod- 
 erate oven, pour the mixture in the pan after plac- 
 ing it in, and bake slowly. If for a stove, warm 
 your pan before pouring the mixture in, and mod- 
 erate the heat by the stove dampers. If a bat- 
 ter or rice pudding, bake in a quick oven or well 
 heated stove, so it will cook before the rice or eggs 
 settle and cook hard. 
 
 PEABODY ENGLISH PUDDING. 
 
 One pound of flour, one pound of butter, one 
 pound of sugar, two pounds of raisins, two pounds 
 of currants, two gills of French brandy, eight 
 cloves pounded fine and sifted through muslin, two 
 nutmegs grated, one teaspoonful of cinnamon and 
 allspice mixed, three lumps of sugar rubbed on a 
 Jemon and orange pounded fine, and twelve eggs. 
 Beat the eggs light with the sugar, cream the flour 
 and butter together and stir it well in the eggs and 
 sugar; cut one pound of citron in small strips and 
 flour it, with the raisins and currants, put the spices 
 and lemon sugar in the brandy, and add. Then 
 
 
 
PUDDINGS AND PASTRY. 165 
 
 stir in the fruit slowly, one at a time, first raisins, 
 then currants, and then citron ; handful of each till 
 all are mixed. Put it ina pudding mould, and boil 
 it six hours; keep hot water to addas it boils down. 
 This cannot be surpassed for a Christmas or dinner 
 party. Stick it with blanched almonds, pour half a 
 pint of French brandy over it, and set it on fire, on 
 the table. 
 
 _ WINE SAUCE FOR PEABODY PUDDING. 
 
 Pulverize one pound of the best loaf sugar, and 
 stir it half an hour with nearly one pound of fresh 
 butter ; stir in one wine-glass best French brandy 
 and two of best sherry wine. Rub four lumps of 
 sugar on a lemon and orange, pound and mix it in, 
 and grate nutmeg over the top. 
 
 CHRISTMAS MINCE-MEAT, 
 
 Boil six pounds of lean beef until tender; let it 
 get cold, and then chop it very fine with your 
 cleaver. Pick three pounds of beef suet and chop 
 that fine. Stone four pounds of raisins, and cut 
 them up. Wash two pounds of currants and dry 
 them. Cut in bits one pound of citron, and chop 
 one peck of peeled apples. Have two teaspoonfuls 
 of fine cinnamon, one of allspice, one dozen cloves, 
 one large nutmeg, one teaspoonful of black pepper 
 and large spoonful of salt in separate papers, all 
 nicely powdered, three pounds of nice brown sugar, 
 and the syrup from the peel of two oranges pre- 
 served; chop the peel up fine. Put in your tray a 
 
166 MRS. ELLIOTT’S HOUSEWIFE. 
 
 layer of the beef, then suet, then salt and pepper, 
 next sugar, apples, and the other fruit, then your 
 spices and chopped orange peel. When all are in, 
 pour the syrup of peel over it with one quart of 
 French (or some other good) brandy. Work it all 
 up with the hands until well mixed. This will keep 
 in stone jars until the spring and cannot be sur- 
 passed, if made strictly by directions. When you 
 wish pies made of it, line your baking plates with a 
 rich puff paste, and fill with the meat, then add 
 sweet cider and a little wine. to moisten the meat. 
 Cover with a top crust and bake a pretty brown. 
 Serve them hot. I tested this twenty-five years 
 ago. 
 ANOTHER MINCE-MEAT. 
 
 Three pounds of tender lean beef, one and a half 
 pounds of suet, two pounds of chopped apples, two 
 of raisins, two of currants, one of citron, two of 
 sugar, one gill of rose-water, the juice of four lemons 
 and the peel preserved and chopped fine, one pint 
 of brandy ; have salt, mace, cloves, allspice, pepper, 
 cinnamon, and ginger pulverized, and add to your 
 taste. Never use much mace or cloves. Mix it 
 thoroughly, as in above recipe, and bake in the 
 same way. Cider added when they are baked, or 
 wine, greatly improves them. Mince-pies are 
 baked in quantities at the North, and kept for 
 weeks in a dry, cool place, and when wanted they 
 are steamed until hot through. 
 
PUDDINGS AND PASTRY. 167 
 
 CAROLINA SWEET POTATO PUDDING. 
 
 Slice peeled sweet potatoes, put them in a sauce- 
 pan with water enough to cover them. Season 
 them with a little allspice in grains, wine, and 
 brandy, with sugar to the taste; boil it up until the 
 potato is soft. Make a nice puff or plain paste, 
 line a deep dish with it, and povr all in. Cover 
 a top paste and bake it. 
 
 MELISSA’S PUTATO PUDDING. 
 
 One quarter of a pound of boiled sweet potatoes, 
 same of sugar and butter, one wine-glass of mixed 
 wine and brandy, half a gill of rose-water, one tea- 
 spoonful of mixed spice, cinnamon, and nutmeg, 
 with three beaten eggs. Bake in puff paste without 
 any top crust. 
 
 GRATED POTATO PUDDING. 
 
 Peel and grate four nice sweet potatoes, beat six 
 eggs with half a pound of sugar and half a pound 
 of melted butter; season it with nutmeg, a little all- 
 spice, anda pinch of salt. Stir the grated potato 
 in, beat until well mixed, and bake it in paste. 
 Cut the paste in slits around it, two inches wide, 
 and turn them to a half square. All plate pud- 
 dings look better with the paste cut and baked in 
 forms. ; 
 
 POTATO CUSTARD. 
 
 Boil six sweet Carolinas, and strain them through 
 asieve. Beat eight eggs and one large cup of su- 
 
16% MRS. ELLIOTT’S HOUSEWIFE. 
 
 gar, with one cup of milk and same of butter, a lit- 
 tle nutmeg, essence of lemon, and a gill of wine or 
 brandy. Mix the potato in and bake in pie plates 
 covered with nice paste. 
 
 | LEMON CUSTARD. 
 
 Beat five eggs with five cups of sugar, grate 
 three lemons and squeeze the juice, mix it with 
 three cups of new milk and one tablespoonful of 
 corn starch, rice flour, or fine wheat flour, and bake 
 it on crust. If you beat the eggs separately, stir 
 the white in just as you put it to feike 
 
 PENNSYLVANIA PUDDING. 
 
 One pint of milk, one tablespoonful of washed rice, 
 half a cup of raisins, and same of sugar, a pinch of 
 salt, and a little nutmeg. Mix it up and put it to 
 bake. Stir it, after it has been skimmed four times, 
 to keep the raisins and rice mixed.‘ Let it bake 
 until the rice is done, and serve it cold with cream 
 and sugar. 
 
 SUET PUDDING. NO. 2. 
 
 Beat four eggs with one cup of sugar, add one 
 pint of sweet Gale and a cup of sour, teaspoonful 
 of soda and two cups of chopped suet, tablespoonful 
 of butter and flour enough to make a stiff batter. 
 Add raisins, currants, or any dried fruit, and boil it 
 ‘three hours. Eat with sauce. 
 
 APPLE PUDDING. 
 
 Stew twelve large apples, and rub them while 
 
PUDDINGS AND PASTRY. 169 
 
 hot, through a sieve. Mix in them half a pound 
 of butter, half a pound of sugar, and six well beaten 
 eggs; put a paste in your pudding dish, and pour 
 the mixture in and bake it. 
 
 THORPE’S LEMON PUDDING. 
 
 Cream six ounces of butter and one pound of 
 sugar together. Beat the yelks of fifteen egos and 
 stir slowly in, then the juice of two lemons. Line 
 three baking plates with a nice puff paste, pour the 
 mixture in and bake them a light brown. Good 
 when cold. 
 
 THORPE’S BOILED PLUM-PUDDING. 
 
 Beat twelve eggs, with half a pound of sugar, and ° 
 half a pound of butter ; stir in smoothly one pound 
 of flour, and then one pound of stoned raisins, well 
 floured ; flavor with lemon and boil it in a tin shape, 
 or pudding- -bag, for one hour and a half. Eat it 
 with cold sauce. Always dip your pudding-bag in 
 boiling water and flour the inside, to make it turn 
 out smoothly. | 
 
 BREAD PUDDING. 
 
 Take the crumb of a small loaf of bread and 
 pour two quarts of milk over it; when well soaked, 
 beat it hard and add four eggs beaten with one 
 large coffee cup of sugar and tablespoonfal of but- 
 ter, grease your nadine pan, pour it in and bake 
 one hour. One nutmeg grated will improve it, 
 though they are very good without. 
 
170 MRS. ELLIOTT’S HOUSEWIFE. 
 
 A CHEAP PUDDING. 
 
 Mix four tablespoonfuls of flour into a quart of 
 sweet milk, add the yelks of five egos and stir well. 
 Beat the whites of the eggs to a stiff froth and 
 stir it in just as you put it in the pan to bake. . 
 Bake twenty minutes and eat with sauce. 
 
 PINE-APPLE PUDDING. 
 
 Grate a well peeled pine-apple, take its weight 
 in fine white sugar and half the weight in butter, 
 cream the butter and sugar together, and stir in 
 the grated pine-apple, then five eggs well beaten, 
 and a coffee cup of cream. Bake it with or with- 
 out crust as you may prefer. | 
 
 FANNIE’S LEMON PUDDING. 
 
 Beat eight eggs well and mix in eight ounces of 
 white sugar; rub some lumps of sugar on two 
 lemons, and beat them in a:mortar with the juice ; 
 cream six ounces of butter and mix all-well to- 
 gether. Bake in a pie plate or pudding dish on 
 paste. ; 
 
 FANNIE’S ALMOND PUDDING. 
 
 Blanch one half pound of almonds and pound 
 toa paste with a little rose-water. Cream one pound 
 of sugar and three quarters of a pound of butter. 
 together, and stir in eight well-beaten eggs, then 
 the almonds, and one pint of cream. Put it in a 
 deep dish with a rim of puff paste around the edge, 
 and bake it fifteen minutes. 
 
PUDDINGS AND PASTRY. Ti 
 
 FANNIE'S PINE-APPIE PUDDING. 
 
 Peel a pine-apple, take its weight in sugar and 
 same in butter; cream the butter and sugar, then 
 add the grated pine-apple, with five beaten eggs and 
 acup of cream. Line the pudding dish with puff 
 paste and bake. 
 
 FANNIE’S FAVORITE PUDDING. 
 
 The yelks of fifteen eggs, beat with one pound 
 of sugar, six ounces of butter, and the juice and 
 grated peel of one lemon. Line pie plates with 
 pastry and bake ten minutes. 
 
 FANNIE'S COCOANUT PUDDING. 
 
 One cocoanut grated, three eggs beaten together, 
 one and a half cups of milk. Sweeten to the taste, 
 add juice and peel of two lemons, and bake it in 
 pastry made with butter. 
 
 FANNIE S LEMON PUDDING. 
 
 Beat three eggs with one cup of sugar, the juice 
 and grated peel of one lemon, pour it in a saucepan 
 and cook four minutes, stirring it all the time ; 
 take it off the fire and stir in the white of egg beat 
 toastiff froth ; have a pastry baked in a pie plate, 
 
 pour the mixture on it and bake it a few minutes. . 
 
 FANNIE § MOLASSES PUDDING. 
 
 Stir one teaspoonful of soda in one cup of mo- 
 lasses, add one cup of butter, same of milk, and 
 
172: MRS. ELLIOTT’S HOUSEWIEE. - 
 
 fiour enough to make it stiff. Boil it five hours, 
 and eat it with a nice sauce. 
 
 FANNIES BREAD PUDDING. 
 
 Line a pudding dish with thin slices of bread, 
 then fill the dish with grated bread erumbs, rai 
 sins, and bits of butter; beit up custard with milk, 
 egos, and sugar, and flavor it; pour it over it and 
 bake, until done, in a quick oven. One quart of 
 milk, eight eggs, and half a pound of sugar for the 
 custard. 
 
 HINTON PUDDING. 
 
 Put slices of sponge cake in a pudding dish 
 greased with butter; butter each slice and cover it 
 with peach or other preserves; fill the dish with 
 layers in the same way ; make a custard with eight 
 egos, one quart of milk and half pound of sugar; . 
 let the milk boil and stir the eggs and sugar in it. 
 Then add lemon extract to your taste, and pour 
 it over the cake in the pudding dish ; place the dish 
 in your oven or stove, and bake it a hight brown. 
 Send it to the table warm, and you will have a 
 delicious dessert. 
 
 BATH PUDDING. 
 
 Thicken one pint of milk with two tablespoonfuls 
 of flour; when cold add six eggs and tablespoonful 
 of butter; one ounce of blanched almonds, the 
 juice of one lemon, with a little of the peel grated, 
 and half pound of white sugar. Bake it in cups. 
 
PUDDINGS AND PASTRY. 173 
 
 ORANGE PUDDING. 
 
 Grate three sponge biscuits in enough milk to 
 make a paste ; beat three eggs and stir them in with 
 the juice of a lemon and half the peel grated. Put 
 a teacup of orange juice and one of sugar, with half 
 cup of melted butter in the mixture; stir it well, 
 put itin a dish with puff paste around it, and bake 
 slow one hour. 
 
 CINNAMON PUDDING. 
 Beat five egos separately, add five large spoonfuls 
 of sugar to the velks; then the whites, and quarter 
 of a pound of melted butter ; mix it well and make 
 it black with pulverized cinnamon. Bake it ina 
 paste in pie plates... 
 
 CAKE PUDDING. 
 
 Beat five eggs with two cups of sugar, one cup of 
 butter, and same of milk; sift one teaspoonful of 
 soda in three and a half cups of flour and stir it in 
 slowly ; dissolve two teaspoonfuls of cream tartar, 
 and stir it in just as you put it to bake. Flavor 
 according to taste. 
 
 LAVINA’S SICILY PUDDING. 
 
 Take a large lump of loaf sugar and rub it over 
 two lemons (always scrape off the lemon in a 
 saucer as the sugar yellows), mix it with one pound 
 of powdered loaf sugar. Beat the whites of eight 
 egos to a stiff froth and then in them the sugar ; 
 very slowly in this mixture stir in one tablespoonful 
 
174 MRS. ELLIOTT’S HOUSEWIFE. 
 
 of fine flour; put in the juice of one lemon and 
 beat all well together. Butter a dish and bake it 
 quickly, or line pans with puff paste, cook the paste 
 partly done, and then fill them with the mixture and 
 bake twenty minutes. If you substitute oranges, 
 use the rind of one and juice of two. Sprinkle 
 sugar over the top when cold. 
 
 APPLE PUDDING. 
 
 Beat five eggs, leaving out the whites of two; 
 mix them with one quart of stewed apples that has 
 been flavored with lemon and made sweet to the 
 taste with sugar. Beat the whites of two eggs to 
 a stiff froth, and stir in three tablespoonfuls of fine 
 sugar with a little lemon to flavor. After the - 
 apples and eggs are poured in your pudding dish, 
 pour the whites on and bake quickly. 
 
 COCOANUT PUDDING. . 
 
 Beat the whites of ten eggs to a stiff froth, stir 
 in half a pound of butter and the same of sugar 
 that has been creamed together, and mix it alter- 
 nately in the white of egg with a nicely grated 
 cocoanut. 
 
 IRISH POTATO PUDDING. 
 
 One pound of mashed potato, twelve ounces of 
 butter and same of sugar. Stir the butter and 
 sugar well in the potatoes, then six eggs beaten 
 light. Season with lemon-peel, orange-peel grated, 
 or mace and cloves. 
 
PUDDINGS AND PASTRY. 175 
 
 CITRON PUDDING. 
 
 ‘Beat eight eggs, cream one pound of sugar and 
 three quarters of a pound of butter together ; flavor 
 with lemon extract. ,Line a pie plate with puff 
 paste, cover it with slices of citron and pour the 
 mixture over. This will make three puddings. 
 
 SPONGE PUDDING. 
 
 Beat six eggs with two cups of sugar, add one 
 cnp of cream, one of butter, and one quart of flour, 
 with one teaspoonful of soda sifted in it. Flavor 
 with lemon and bake in a dish. Eat it hot with 
 butter and peach preserves. . 
 
 COCOANUT PUDDING. 
 
 Beat the yelks of four eggs with ten ounces of 
 sugar and eight ounces of butter. Whip the whites 
 of eight egos to a froth and stir it in alternately 
 with one grated cocoanut. Bake it in puff paste. 
 
 BOILED PLUM-PUDDING. 
 
 Stone and cut up one pound of raisins, beat 
 twelve egos with half a pound of sugar, stir in half 
 a pound of butter with one pound of flour, add a. 
 gill of brandy and part of a nutmeg grated. Boil 
 
 it two hours and eat it with wine sauce. 
 
 PLAIN BOILED-PUDDING. 
 Beat nine eggs with nine spoonfuls of flour and 
 one quart of milk. Put a pinch of salt in it and 
 boil it one hour. 
 
Lite MRS. ELLIOTT’S HOUSEWIFE. 
 
 PENELOPE’S COCOANUT PUDDING.. 
 
 Cream one pound of butter -and the same of 
 white sugar together. Beat eight eggs very light, 
 and stir them slowly in. Then add one ‘ieee of 
 grated cocoanut with one ill of nice wine. Line 
 pie plates with crust, fill than with the mixture, 
 and bake slowly until a pretty light brown. Eat 
 them cold. 
 
 ETTA’S PLUM-PUDDING. 
 
 Beat four eggs. Stir in them half a pound of 
 flour and half a pint of new milk; add half a pound 
 of beef suet. chopped fine, half a pound stoned 
 raisins well floured and a few currants, with a 
 teaspoonful of salt. Boil this pudding four hours 
 briskly, and serve with wine sauce. 
 
 SUSAN'S PLUM-PUDDING. 
 The day before you wish to have this pudding 
 
 for dessert, stone and chop fine one pound of rai- 
 sins, wash in warm water one pound of currants, 
 pick and dry them, and chop half a pound of beef 
 suet. Next morning soak a pound loaf of bread 
 ma pint of warm, sweet milk; beat it fine, add to 
 it the raisins, suet, and currants, with three eggs 
 well beaten, a grated nutmeg, tablespoonful of sugar, 
 and wine-glass of brandy. Put it in a floured bag 
 or pudding mould, and boil it four hours. Serve 
 with cold sauce, made of sugar and butter and fla- 
 vored with wine and teaspoonful essence of lemon 
 or vanilla. 
 
PUDDINGS AND PASTRY. 177 
 
 FIG PUDDING. 
 
 Take one pound of nice dried figs and chop them 
 fine; grate enough bread to weigh three quarters 
 of a pound, six ounces of moist sugar, six ounces of 
 beef suet chopped fine, a teacupful of milk, and a 
 little nutmeg. Mix the bread and suet first, then 
 the figs, sugar, and nutmeg, then one beaten egg 
 and the milk, Boil it in a mould or pudding bag 
 for four hours, and eat it with sugar and butter 
 sauce. 
 
 _ SLICED BREAD PUDDING. 
 
 Cut some slices of light cold bread and butter 
 them, then spread preserves of any kind over them, 
 and repeat until you fill your pan or mould. Beat 
 four eggs, pour over the bread in the pan one pint 
 of boiling milk, then the eggs; place the mould in 
 boiling water, cover it with a cloth, and let it boil 
 twenty minutes. Serve with a nice sauce. 
 
 BOILED FRUIT PUDDING. 
 
 Make a paste crust and roll it thin, put some 
 chopped apples or other fruit in it, roll it up, tie 
 it in a cloth, and boil it for two hours. Serve with 
 a nice sauce. 
 
 SPONGE PUDDING. 
 
 Beat six eggs and two cups of sugar together, 
 put one teaspoonful of soda in a cup of cream, and 
 add it with one cup of butter ; season with lemon, stir 
 
 in one quart of flour, and bake it in a slow oven. 
 12 ' 
 
178 MRS. ELLIOTT’S HOUSEWIFE. 
 
 CUSTARD PUDDING. 
 
 Beat twelve eggs light and stir gently in twelve 
 spoonfuls of flour and one pint of milk. Bake it 
 quickly and eat it with a nice sauce. 
 
 TAPIOCA PUDDING. 
 
 Soak four tablespoonfuls of tapioca in one quart 
 of new milk. Stir it over a fire until it comes to a 
 boil after it has soaked well; then add the grated 
 rind of one lemon, half a pint of sweet cream and 
 same of sugar; add the yelks of four eggs and stir 
 well. Just before baking stir the whites in, after 
 being well whipped, and bake five minutes in a hot 
 oven. 
 
 BATTER PUDDING. 
 
 Beat five eggs very light, stir in one pint of sifted 
 flour, and one quart of sweet milk. Bake it in a 
 pan without a crust, and eat it with butter and 
 sugar for sauce. 
 
 ARROWROOT PUDDING, 
 
 _ Dissolve four heaping tablespoonfuls of arrow- 
 root in a little milk, and mix it with four well beaten 
 eggs and two tablespoonfuls of white sugar. Boil 
 one quart of milk and stir the mixture in it, boil 
 three minutes, flavor with lemon, and eat it with 
 cream and sngar. 
 
PUDDINGS AND PASTRY. 178 
 
 LAURA’S BREAD PUDDING. 
 
 Beat the yelks of five eggs; add a pint of sweet 
 milk and five tablespoonfuls of stale bread. Bake it 
 a light brown and then put on a layer of preserves ; 
 beat the whites of the eggs very stiff and then beat 
 in five tablespoonfuls of fine sugar; pour it over 
 the top, return it to the oven, and bake a pretty 
 light brown. If you like, add extract of lemon or 
 
 vanilla to the white of egg, before putting it on. 
 
 MUSH PUDDING. 
 
 Take one teacup of sifted meal and mix with 
 coffee cup of cold water, put it on the fire and stir 
 until it boils ; put in a pinch of salt, one cup of milk, 
 one of sugar, and half cup of butter and three eggs ; 
 season to taste with an extract. Bake and eat it 
 with butter. 
 
 DRIED PUMPKIN PIE. 
 
 Take one roll of pumpkin (as directed to dry it), 
 put it in sweet milk, and let it soak two hours. Put 
 in one egg, one tablespoonful of sugar, a teaspoonful 
 of ginger, and one of allspice, and bake it in a crust. 
 
 GREEN APRICOT PIE. 
 
 Take the apricot before the stone is formed and 
 stew it gently in sugar and water; when tender re 
 duce and thicken the syrup. Line pie pans with 
 crust, put them in, and cover it with an upper crust. 
 Make grape pies the same way; always use sugar 
 according to taste. 
 
18C MRS. ELLIOTT’S HOUSEWIFE. 
 
 PRUNE TART. 
 
 Scald the prunes, take out the stones and break 
 them, put the kernels in a little cranberry juice 
 with the prunes and sugar, simmer them, and when 
 cool make a tart of them on a crust in pie plate. 
 Damsons, green plums, or any stone fruits are cooked 
 in the same way. 
 
 TO STEW CRANBERRIES FOR TARTS. 
 
 Simmer them in moist sugar twenty minutes 
 without breaking. One pint will require three 
 ounces of sugar. 
 
 GREEN TOMATO PIE. 
 
 Wash the tomato and cut out the centre, put a 
 piece of lemon in it, and stew it with three quarters 
 of a pound of sugar to one of the tomato until it is 
 well done; then put it in puff paste as other pies, 
 
 and bake it. 
 
 PEACH PIE. 
 Peel and halve ripe peaches and stew them with 
 
 * sugar until cooked through; have enough water to 
 
 make the juice. Make a rich paste, line baking 
 pans, and fill them with the peach and plenty of 
 syrup they were stewed in; put a top crust, stick 
 it with a fork, and bake them. 
 
 CHERRY PIE. 
 
 Stone the cherries and stew them a short tame 
 
PUDDINGS AND PASTRY. 181 
 
 with sugar and a very little water, put them in 
 paste and bake as above. 
 
 DRIED PEACH PIES. 
 
 Stew the peaches until soft in water, then add_ 
 some sugar with a little orange peel and stew again ; 
 bake in paste as above. 
 
 DRIED PEACH JACKS. 
 
 Sree the fruit as above, roll a round piece of 
 paste, half fill it, turn the other half over and bake. 
 
 LIZZIE’'S PASTE. 
 
 Sift one pound of flour and the same weight of 
 butter, put one quarter of the butter and a little 
 salt in the centre of the flour, with the yelks of two 
 egos; wet the salt, to dissolve it, and make the 
 paste up with ice water to a pliant dough, then roll 
 the paste out in a sheet, press all the water out and 
 put it in the paste ; double it over the butter, flour 
 your rolling pin and board, and roll it gently until 
 half an inch thick. Let it stand a short time doubled 
 in four pieces, and then roll it again; double once 
 more and roll it, and then roll out the size you wish 
 for pie plates, or to bake as a crust for preserve 
 
 puffs. 
 COCOANUT CUSTARD. 
 Beat six eggs with a-large coffee cup of fine 
 white sugar; after well beaten mix in one large 
 tablespoonful of butter, add two tablespoonfuls of 
 
 French brandy with one teaspoonful of lemon ex- 
 
182 MRS. ELLIOTT’S HOUSEWIFE. 
 
 tract, stir in one cocoanut grated fine and one 
 quart of milk, and bake it a light brown, in a deep 
 pudding dish. Eat it cold. 
 
 MELISSA’S PUFF PASTE. 
 
 Work the water out of one pound of butter, and 
 lay it in ice water ; work a small piece in one pound 
 of flour, and make it up with ice water; roll it out 
 and butter it with some of the washed butter, sift 
 alittle flour over it, roll it up and then out again, 
 and continue the same way until all the butter is 
 well in. Bake it in a quick oven on pie plates for 
 fruit pies, or in patty-pans for sweetmeats. 
 
 A NICK PASTE FOR PIES. 
 
 Rub a tablespoonful of nice lard in one quart of 
 flour, witha little salt; work it up to a pliant dough, 
 then roll it out and butter the sheet, sprinkle a: lit- 
 tle flour and roll it up, then out again and butter 
 as before. After the second rolling, line plates or 
 deep dishes with it, and fill with any mixture you 
 have prepared for pies to bake in paste. 
 
 CHICKEN PIE PASTE. 
 
 Work the flour you wish to use, entirely up with 
 sweet lard and a little salt; roll it out the size you 
 wish, for the pie in a dish or plate, put in the 
 chicken, cover it with a top paste, and bake it slowly 
 until a light brown. Make this paste a little 
 thicker than the above when you roll it out. 
 
PUDDINGS AND PASTRY. 183 
 
 PUDDING SAUCE. NO. 1. 
 
 Stir to a cream one pint of sugar and one of but- 
 ter; stir it for half an hour or more, then stir in 
 half a pint of Madeira or Sherry wine, and flavor 
 it with lemon or vanilla. 
 
 PUDDING SAUCE. NO. 2. 
 
 Take half a pint of butter and the same quantity 
 of sugar ; beat it toa thick cream. Mix a wine-glass 
 of boiling water and the same of brandy, with the 
 juice of a large lemon and half a nutmeg grated ; 
 stir all well, and put it in a sauce tureen, 
 
 PUDDING SAUCE, NO, 3. 
 
 Put one pint of sugar in a porcelain saucepan, 
 and wet the sugar with water; put in a piece of 
 dry orange peel, let it boil. until a little thick, then 
 add a large piece of butter. Pour it out in a tureen 
 or bowl, and put half a pint of scuppernong in it, 
 and grate nutmeg over the top. 
 
 PUDDING SAUCE, NO. 4. | 
 
 Put a cup of sugar in a saucepan with a table- 
 
 spoonful of butter and a cup of water; let it boil. 
 
 Stir one teaspoonful of flour smooth with milk and 
 
 ‘put it in; stir it until it boils. Season it with 
 brandy and nutmeg. 
 
 CREAM SAUCE, 
 Strain one pint of sweet cream and stir enough 
 
184 MRS. ELLIOTT’S HOUSEWIFE. 
 
 fine white sugar in it to make it thick ; sweeten half 
 a pint of wine, or less, according to taste, and put 
 some extract in it; then slowly stir it in the cream 
 and sugar ; grate nutmeg over the top. 
 
 CINNAMON SAUCK. 
 
 Boil two nice sticks of cinnamon half an hour in 
 one pint of water ; stir in one pint of sugar, one 
 tablespoonful of butter and a gill of brandy ; boil it 
 until it ropes. Very nice sauce for a plain mo- 
 lasses pudding. | 
 
 A NICE COOKED SAUCE. 
 
 Dissolve half a pound of loaf sugar in three gills 
 of Madeira or sherry wine over the fire; when it 
 is boiling heat, stir in slowly the yelks of eight eggs 
 well beaten. Beat~it with an egg whip in the 
 saucepan till it thickens, flavor it with a.teaspoon- 
 ful of lemon or vanilla extract, or a little fresh 
 lemon and orange peel grated. Scuppernong or 
 domestic grape and currant will do for common 
 use. 
 br COMMON SAUCE. 
 
 _ Boil one pint of water with pieces of dried orange 
 
 peel and a pint of brown sugar; rub one teaspoon- 
 ful of flour in three of butter, and stir it in when it 
 has cooked to half a pint; boil and stir five minutes. 
 
 POOR MAN’S PUDDING. 
 
 One cup of raisins, one cup of suet, four of flour, 
 two of milk, half a teacup of molasses, one teaspoon- 
 
PUDDINGS AND PASTRY. 185 
 
 ful of cream of tartar, one of salt, and half teaspoon- 
 ful of soda. Boil it in a tin form two hours. 
 
 CREAM PUDDING. 
 
 Beat four eggs and two cups of loaf sugar, stir 
 
 in one cup of cream and three of flour, with one 
 
 teaspoonful of soda. Bake it like cake, and eat it 
 with cream sauce and peach preserves. 
 
 MRS. MCMARTIN’S SWEET POTATO PUDDING. §&. Cc. 
 
 One pound of boiled potatoes, three fourths of a 
 pound of sugar, half pound of butter, six eggs, and 
 a wine-glass of brandy. Bake in a buttered pan 
 and serve hot. 
 
 CLARA'S CREAM PUDDING. S&S. C. 
 
 One quart of rich milk, yelks of six eggs, two ta- 
 blespoonfuls of butter, two of corn starch; sweeten 
 and flavor it to taste. Bake it ina greased pan. 
 
 UNCLE JAMES’'S FLOUR PUDDING. 8. C. 
 
 One quart sweet milk, ten egos well beaten, five 
 spoonfuls of flour, and a pinch of salt. Either boil 
 or bake. Serve hot with wine sauce. 
 
 PERSIMMON PUDDING. 
 
 After the persimmons have been touched by 
 the frost, gather them, and strain through a sieve 
 enough to make one half gallon. Beat four eggs 
 with four tablespoonfuls of sugar and same of flour 
 and one pint of milk, with a large tablespoonful of 
 
186 MRS. ELLIOTT’S HOUSEWIFE. 
 
 butter or two of fine suet. Bake it in pans. Some 
 use corn meal in preference to flour; it requires 
 longet cooking. 
 
 PEACH DUMPIAINGS. 
 
 Peel your peaches and halve them. Make upa 
 paste and roll it out the size of a small tea plate. 
 Fill it with peaches and put it in a baking pan. 
 Make as many as you wish for the family, and fill 
 the pan. Mix a little sugar with water and pour 
 the pan half full and bake it in a stove or oven. 
 Have sauce to eat with them, or add more sugar 
 when you mix them, and eat with butter. If you 
 make peach or apple dumplings to boil, always 
 steam them done. _ 
 
 OXFORD DUMPLINGS. 
 
 Take two ounces of bread crumbs, four -ounces 
 of currants, same of beef suet, a tablespoonful of 
 fine sugar, a little allspice, and rind of one lemon 
 crated. Beat up two eggs and stir in a teacup of 
 milk, and beat all together. Divide it in five dump- 
 lings, and fry them a light brown color in hot lard. 
 Eat with wine sauce. 
 
 ORANGE TART. 
 
 Grate the peel of one orange, and squeeze the 
 juice, and same way one lemon. Beat two eggs 
 with a quarter of a pound of sugar, add two ounces 
 of melted butter, and mix it well with the orange 
 and lemon. Line a tart tin with puff paste, pour the 
 mixture in and bake it a quarter of an hour. 
 
PUDDINGS AND PASTRY. 187 
 
 APPLE FRITTERS. 
 
 Pare one dozen nice apples and cut them in 
 slices, make a batter with four eggs, one quart of 
 milk and one pint of flour, with a pinch of salt; stir 
 the apples in, and fry them in hot lard. Eat with 
 sauce. 
 
 PLAIN FRITTERS. 
 
 Take one quart of buttermilk or sour milk, a 
 pint of sweet milk, three eggs, a teaspoonful of 
 soda, stir in flour enough to make a thick batter. 
 Have a large spoonful of lard boiling hot in a spider, 
 drop them in with a spoon and fry a light brown. 
 Serve them with liquid sauce or molasses. 
 
 CREAM FRITTERS. 
 
 Take a quart of sweet milk and a teacupful of — 
 cream, four eges well beaten, half a nutmeg grated, 
 teaspoonful of salt. Sift a teaspoonful of soda in one 
 quart of flour and make it a nice batter; if too thin 
 add a little more flour. Fry in hot lard and butter 
 mixed, and eat with wine sauce. 
 
 VARIETIES. 
 
 Beat two eggs light, put in a teaspoonful of salt, 
 then thicken with flour. Roll it out as thin as a 
 wafer, cut it in strips one inch wide and four inches 
 long. Twist them around your finger and drop 
 them in hot lard to fry. 
 
188 MRS. ELLIOTT’S HOUSEWIFE. 
 
 TRANSPARENT PIE. 
 
 Beat eight eggs with half a pound of sugar, melt 
 half a pound of butter and stir it in, beat them 
 together a little while, flavor with lemon, and bake 
 in puff paste. 
 
 PEACH PIE. 
 
 Take mellow, juicy peaches, cut them in quarters 
 after peeling and taking out the stones. Line a 
 deep plate with paste, put in a layer of peaches, a 
 thick layer of sugar, a tablespoonful of water, and a 
 sprinkle of flour. Cover with a crust and bake 
 slowly one hour. 
 
 SWEET POTATO PIE. 5 
 
 One pint of mashed potato, one quart of milk, one 
 cup of butter and two of sugar. Beat four eggs, 
 add the butter, then the potato and the milk, flavor 
 it with a little nutmeg, and bake it on paste in a pie 
 plate. 
 
 ALMOND PIE. 
 
 Blanch one pound of almonds with a little white 
 wine and one pound of sugar; mix it with one cup 
 of bread crumbs, one of cream, and part of a nut- 
 meg grated. Bake it in a slow oven, and cover it ‘ 
 with citron or preserved orange peel after you take 
 it out. 
 
 FANNIE'S SILVER PIE. 
 
 Peel and grate one large potato, add the juice 
 and grated rind of one lemon, the white of one egg 
 beaten, one teacup of cold water; line a pie plate 
 
PUDDINGS AND PASTRY. 189 
 
 with crust and pour the mixture in to bake. When 
 ‘done, beat the white of three eges with half a cup 
 of fine white sugar and a little rose-water, put it 
 nicely over the pie, return it to the oven, and bake 
 a light brown. Lay strips of jelly over the top 
 when sent to the table. 
 
 FANNIE’S GOLDEN PIE. 
 
 Grate the peel of one lemon with the juice in a 
 bowl, add one cup of sugar, one of new milk, the 
 yelks of three eggs well beaten, and one teaspoonful 
 of corn starch ; tive a dish with crust and bake it 
 slowly. After it is done, beat the whites of the 
 egos cay a tablespoonful of sugar, put it over it, 
 a bake until the white is denee 
 
 GREEN APPLE PIE. 
 
 Peel tart apples and stew them nicely, strain 
 them through a net strainer, season them while hot 
 with butter or cream, flavor with nutmeg, and put 
 them on a crust that has been baked in a pie plate.: 
 Always have sweet milk to drink with apple-pie. 
 
 THE BEST WAY TO BOIL DUMPLINGS (MRS. STEWART). 
 
 Make a rich, light pastry, and line a large bowl 
 with it; fill with fruit, — blackberries, sliced ap- 
 ' ples, peaches, or raspberries, and cover with a thin 
 layer of crust. Place a plate to fit the top of the 
 bowl, tie the bow] up in a clean towel (or bag made 
 for the purpose), and boil in a large kettle filled with 
 water. This plan preserves the juice and obviates 
 
190 MRS. ELLIOTT’S HOUSEWIFE. 
 
 the need of thick crust, which is unwholesome as 
 well as unpalatable. A dumpling made in this way 
 and boiled well, eaten hot with butter and sugar 
 sauce beat to a cream, is one of the most epicu- 
 rean Southern desserts. 
 
 BLACKBERRY AND RASPBERRY DUMPLINGS, BAKED. 
 
 Make a rich pastry and roll it thin, cut it bya 
 _ tea plate, fill it with berries, and put it in a large 
 tin pan ; do this until it is full. Put a little water in | 
 the pan and bake them slowly, until a light brown. 
 Eat them with wine sauce or plain sugar and butter. 
 
 LIZZIE'S LEMON PIES. 6&8. C. 
 
 Two lemons grated, two cups of, sugar, one of 
 sweet milk, two tablespoonfuls of corn-starch, the 
 yelks of six eggs. Bake in pastry. Beat the whites 
 of the eggs with eight spoonfuls of white sugar, and 
 pour over the pies after they are baked. Set them 
 in the oven or stove to dry for a few minutes. 
 
 CHARLESTON PUDDING. 
 
 Four cups of flour, sifted, with one teaspoonful 
 of soda and two of cream tartar; beat six eggs 
 with three cups of sugar, one cup of butter, and 
 one of cream in them, and gently stir in the flour. 
 
 JENNIE’S PUDDING. 
 
 Beat five eggs and half a pound of sugar to- 
 gether ; chop half a pound of suet and half a pound 
 
 of apples together; stir it in the yelk of eg@ and 
 
PUDDINGS AND PASTRY. 191 
 
 sugar; then half a pound of flour, with half a pound 
 of raisins, one gill of brandy, and one nutmeg. 
 Mix all well and then stir in the whites of the 
 eggs, beat to a stiff froth. Bake it two hours. 
 
 SWEET POTATO PUDDING. 
 
 Parboil some potatoes, grate them, and weigh 
 one pound. Beat eight yelks of egg with three 
 quarters of a pound of sugar, and stir in the same 
 of butter, and put it in the potato, with one glass 
 of wine or brandy, a nutmeg and lemon grated. 
 Stir the whites of the eggs in when beaten stiff; 
 and bake. 
 
 SWEETMEAT PUDDING. 
 
 Beat the yelks of twenty eggs with the whites 
 of three ; mix one pound of butter and one of sugar 
 together, and stir in the eggs with one nutmeg 
 grated in it. Line a pudding dish with rich paste 
 and cover it with quince or peach preserves, pour 
 the mixture over it and bake. When nearly done, 
 beat the whites of eight of the eggs to a stiff froth, 
 put two spoonfuls of fine sugar in it and a little 
 lemon extract; take the pudding out, cover with 
 the white of egg, and return it to the oven to 
 
 oD? 
 
 cook a light brown. 
 
 LEMON PUDDING. 
 Beat four eggs, add half pound of butter and 
 
 half pound of sugar that is beat to a cream, 
 g,ate the peel of one lemon, and squeeze the juice ; 
 
192 MRS. ELLIOTT’S HOUSEWIFE. 
 
 mix all well and bake in two pie plates lined 
 with rich paste. 
 
 JEFFERSON PUDDING. 
 
 One pound of mashed potato made soft with 
 milk, six eggs, half pound of white sugar, and some 
 grated lemon ; bake moderately forty minutes. 
 
 LEMON PUDDING. 
 
 Juice and rind of one lemon, one cup of sugar, ° 
 yelks of two eggs, three tablespoons of flour, one pint 
 of milk. Linea dish with paste; pour on the mix- 
 ture and bake. Beat the whites of the eggs toa 
 stiff froth and stir in four tablespoons of sugar ; 
 take it out of the oven or stove, pour the white of 
 egg on lightly, return it and bake it a light brown. 
 
 AUGUSTA PUDDING. 
 
 Nine tablespoonfuls of flour, ten eggs, and one 
 quart of milk. Boil the milk and pour over the 
 flour, and let it stand till it is cold, and then 
 put in the eggs after being beat separately and 
 very light. Bake it in a tin mould or dish in a 
 quick oven or heated stove. Serve with cream 
 sauce. 
 
 CREAM PUDDING. 
 
 Beat six eges well and stir them into a pint of 
 flour with a pint of milk, a little salt, the grated 
 rind of a lemon, and three tablespoonfuls of sugar ; 
 when ready to bake stir in the cream and bake in 
 a buttered dish. Eat with thin wine sauce. 
 
’ PUDDINGS AND PASTRY. 193 
 
 CORN MEAL PUDDING. 
 
 Boil one quart of milk, add two gills and a half 
 of corn meal very smoothly, beat seven eggs with a 
 gill of molasses, and tablespoonful of butter; mix 
 all well and bake it in a greased pan two hours. 
 Eat it with sugar and butter sauce. 
 
 BOILED CORN MEAL PUDDING. 
 
 At sunrise, put on a pot of water to boil this 
 pudding. Mix three quarts of milk in one quart of 
 corn meal, with three eggs and gill of molasses ; put 
 it in a bag or mould large enough to allow it to 
 swell. Boil briskly, and serve it with wine sauce. 
 
 MUSH. 
 
 Put a dessert spoonful of butter in a quart of 
 cold water with a little salt; and stir in fine corn 
 meal until as thick as you wish it, and cook it until 
 it tastes done. Lat it cold with milk and grated 
 nutmeg, or with butter. 
 
 . RICE PUDDING. 
 
 One cup of rice, one cup of sugar, and one of 
 butter, one quart of milk, a little nutmeg or cin- 
 namon. Beat all together, put it in a buttered dish, 
 and bake it two hours. 
 
 PLAIN BAKED PUDDING. 
 
 Beat nine eggs, and sift in five tablespoonfuls of 
 
 flour with one quart of milk in the yelks ; then stir 
 13 
 
194 MRS. ELLIOTT’S HOUSEWIFE. 
 
 in the whites with a little salt and bake immedi- 
 ately. Eat with liquid sauce. 
 
 BREAD PUDDING. 
 
 Three quarters of a pound of grated bread, three 
 pints of boiled milk poured over it, half a pound of 
 sugar and quarter of a pound of butter stirred im 
 the bread, and five eggs beaten and put in when 
 
 cold. Bake it. 
 
 RICK PLUM-PUDDING. 
 
 Take one quart of new milk and sweeten it with 
 half a pint of sugar; put in a little nutmeg or cin- 
 namon, then a half pint of rice that is washed 
 nicely, and quarter of a pound of picked raisins ; 
 bake it two hours or boil it in a tin mould. ° 
 
 PUMPKIN PUDDING. 
 
 To one small pumpkin, add one quart of milk, six 
 eggs, ginger, cinnamon, and nutmeg to taste. Make 
 it very sweet with sugar, and add a teacup of mo- 
 lasses and a little salt. Then bake it in deep 
 plates. 
 
 APPLE PUDDING. 
 
 Beat six eggs and six spoonfuls of sugar to- 
 gether ; add one spoonful of butter, and six large 
 spoonfuls of stewed apples; flavor with any spice 
 you prefer, or lemon, and bake it in a nice crust. 
 This quantity will make two, in large sized soup- 
 plates. 
 
PUDDINGS AND PASTRY. 195 
 
 . COCOANUT PUDDING. 
 
 Cream half pound of sugar and half pound of 
 butter together; add to it the whites of twelve 
 eggs beaten to a stiff froth, with three quarters of 
 a pound of grated coceanut, and a wine-glass of 
 wine and rose-water mixed. Put the mixture in a 
 buttered dish. Lay puff paste around the sides, 
 and bake half an hour in a moderate even. 
 
 CUSTARD PUDDING. 
 
 Line a large dish with pieces of cake of any 
 
 kind ; then fill it with a nice boiled custard. Whip 
 
 the whites of four eggs and beat a large spoonful 
 
 of sugar in it as for icing; pour it over the top, 
 and bake all a short time. Eat it cool, 
 
 A LEMON PUDDING PIE. 
 
 The grated rind and juice of one lemon, a tea- 
 cup of sugar, one ege, a spoonful of flour, or one 
 cracker grated, one wine-glass of wine, two large 
 apples pared and grated, half a spoonful of butter, 
 and a pint of milk. Boil the milk and butter to- 
 gether, and let it cool. Beat up the egg and 
 sugar, and add them; add the wine and lemon just 
 as you put it in, the oven to bake. 
 
 A NICE SUET PUDDING. 
 
 Boil and mash five nice potatoes, and put one 
 pound of chopped suet in them. Add one cup of 
 molasses, one cup of sugar, one cup of milk, one 
 
196 MRS. ELLIOTT’S HOUSEWIFE. 
 
 cup of chopped raisins, one teaspoonful of soda, a 
 little allspice, nutmeg, and cinnamon. Work in 
 enough flour to make it like bread and boil it three 
 hours in a tin boiler. 
 
 SOUTH CAROLINA PUDDING. 
 
 Stew enough apples to make a quart when 
 mashed. up. Season them with lemon and a spoon- 
 ful of butter or teacup of rich cream. Boil a halt 
 pint of rice, put a pinch of salt in it and teaspoon- 
 ful of sugar with some nutmeg grated. When 
 both are cold, beat up six eggs with a tablespoonful 
 or two of flour, stir all together, and boil it, or bake 
 itin a moderate oven. Eat with sugar and butter 
 sauce, flavored with Sherry or Madeira. 
 
 QUICK PUDDING. 
 
 Boil some rice ; when done soft, break in three 
 egos, half cup of cream or milk, and some grated 
 nutmeg. Give it one boil, send it to the table with 
 bits of butter on the top. 
 
 MOLASSES PUDDING. 
 
 Beat three eggs with one cup of sugar, one of 
 butter, one of milk, and half a cup of molasses ; 
 mix in one quart of flour; beat all, well, then stir 
 in one teaspoon of soda in a half cup of molasses, 
 until it rises to the top of the cup, and stir it in 
 well just as you put it in to bake. Hat hot with 
 butter. 
 
PUDDINGS AND PASTRY. 197 
 
 POTATO PUDDING. . 
 
 Boil six potatoes soft and pass them through a 
 coarse hair sieve. Cream one pound of sugar and 
 the same of butter together; beat eight eggs and 
 add them to the sugar and butter. Then put ina 
 gill of wine, one of brandy, and half a gill of rose- 
 water, with teaspoonful of allspice. Stir the mix- 
 ture well in the potato, beat hard, and bake in a 
 pan lined with paste or without, as you prefer. 
 
 TO CGOK RICE. 
 
 Soak rice in cold water seven hours, then put it 
 in boiling water and cook ten minutes. 
 
 ANOTHER WAY. 
 
 Put a teacup of well washed rice in a saucepan, 
 _and pour water enough to half fill the pan: put it on 
 a hot fire and let it beil quickly. When the grain 
 looks done, pour the water off, cover it over to 
 steam afew minutesto make the grains separate, 
 and put the saucepan inside the stove. The rice 
 will brown in a short time. Run a knife around it, 
 and turn it on a dish, and pour melted butter over 
 it. Browning it gives it a pleasant flavor. 
 
 STILL ANOTHER. 
 
 Soak it three hours, mix part milk and water, let 
 it boil up, then put the rice in and boil it fifteen 
 minutes. Sweeten a cup of cream very sweet, 
 grate nutmeg over it and pour it over the rice as 
 
198 MRS. ELLIOTT’S HOUSEWIFE. 
 
 soon as it is taken out of the saucepan, and placed 
 in a covered dish. 
 
 RAISINS AND RICE. 
 
 Put one teacup of rice and half pound of raisins 
 in a pudding-bag, drop it in a pot of boiling water, 
 and frequently turn the bag. When done, slip the 
 bag off and serve it hot ona dish to eat with nice 
 sugar and butter sauce. Plain but good dessert. 
 
 RICK FRUMENTY. 
 
 Put a large coffee cup of rice on to boil, covered 
 with water, and let it boil perfectly soft. Beat six 
 egos, stir in one cup of sugar, one quart of milk, 
 salt-spoonful of salt, and stir it in the rice; give it 
 one boil up, continuing to stir it until it tastes done 
 (five minutes). Pour it in large bowls or covered 
 dishes, put butter in bits all over the top, grate nut- 
 
 meg over the butter, and let it cool. 
 
 PASQUOTANK WHEAT FRUMENTY. 
 
 The day before you wish to prepare it, have one 
 quart of wheat picked, washed, and broken in a 
 mortar perfectly dry. At four o’clock in the morn- 
 ing put the wheat in aclean pot with a cover, with 
 one gallon of water. Keep this boiling steadily 
 until ten o’clock, occasionally stirring it. If the 
 water boils down, add a little more from the kettle. 
 It must be very soft and welldone. Beat twelve 
 eggs, one pound of sugar, one tablespoonful of 
 flour, and one of butter together. Put three quarts 
 
PUDDINGS AND PASTRY. 199 
 
 of the wheat from the pot in a warm porcelain kettle 
 (be careful and not scrape the bottom of the pot), 
 put the kettle on the fire and stir the eggs, sugar, 
 and butter in with three quarts of milk. Let it have 
 one boil, stirring all the time, to prevent its cur- 
 dling ; take it up in large bowls. Put butter over 
 the top in bits, and sprinkle finely pulverized all- 
 spice on the butter. This was always made at 
 wheat harvest, for white and colored families. 
 
 WHITE CUSTARD. 
 
 Take the whites of eight eggs, five tablespoons 
 of white sugar, one pint of milk, and one pint of 
 cream. Boil the milk and cream together, stir the 
 sugar gently in the eggs; do not beat them or let 
 them froth. Add the milk and cream slowly to 
 the eggs and sugar, flavor it with lemon or vanilla 
 extract, then pour it in cups, put the cups in a pan 
 of boiling water, and set the pan in a cool oven. 
 Add fire to it and bake them a light brown. 
 Twenty minutes ought to be long enough to cook 
 them right. Thisis very delicious and delicate for 
 the sick. 
 
 BOILED CUSTARD. . 
 
 Put one gallon of milk in a porcelain kettle over 
 a hot fire; whilst heating through, beat thirty-two 
 eggs and one and a quarter pounds of sugar to- 
 gether; when the milk comes to a full boil, stir the 
 egos and sugar slowly in it, stirring all the time ; let 
 it cook through for a few minutes, then turn it 
 and stir until cool. Flavor with lemon or what you 
 prefer. 
 
 , 
 
200 MRS. ELLIOTT’S HOUSEWIFE. 
 
 BAKED CUSTARD. 
 
 Beat eight eggs together with eight spoonfuls 
 of sugar, stir in one and a half quarts of milk, tea- 
 spoonful of lemon extract, and tablespoonful of but- 
 ter; pour it in a pan or pudding mould and bake 
 fifteen minutes. Nice to eat with sponge cake and 
 preserves for dessert, and good for the sick. 
 
 BOILED CUSTARD. NO. 2. 
 
 Put half a gallon new milk, as fresh from the 
 cow as you can get it, in a porcelain kettle to boil. 
 Tie a vanilla bean in a thin piece cf muslin and 
 put itin the milk. Beat twelve eggs with half a 
 pound of loaf sugar, and when the milk boils so as to 
 puff up, pour one half on the eggs and sugar; then 
 pour that over the remaining half in the kettle and 
 boil for five minutes, stirring it hard all the time. 
 Try it and if disposed to curdle, pour it off immedi- 
 ately, and set it in a pan of cold water, and stir until 
 cool. If the bean is not convenient, use extracts. 
 
 BESSIE 8S BUNKER HILL PUDDING. 
 
 Four cups of Indian meal,.two of suet, two of 
 molasses, one quart of milk, and a little salt; mix 
 the meal and suet together with enough cold milk 
 to moisten it, boil the milk, and put it in with the 
 molasses. Put it in a tin mould, hat shaped, and 
 set it in a kettle of water to come nearly to the top, 
 but not over it; have the mould covered very tight 
 and boil it five hours. This was given me bya 
 Boston lady for this ‘*‘ Housewife.” 
 
PUDDINGS AND PASTRY. 201 
 
 FRENCH PUFF PUDDING. 
 
 Beat the whites of four eggs to a stiff froth, then 
 the yelks with one cup of white sugar ; mix them, 
 flavor to taste, and bake twenty minutes in‘a quick 
 oven. 
 
 JELLY ROLLS. 
 
 Beat three eggs with one cup of sugar, two table- 
 spoonfuls sweet milk or water, one and a half cups 
 of flour, with one teaspoonful of cream tartar and 
 one and a half of soda sifted in it. Mix in a 
 dough, spread it with jelly and roll it up, cut it in 
 pieces an inch thick and bake, or bake it in one and 
 then divide. Cream can be used instead of jelly 
 for breakfast or tea. 
 
 DELIGHTFUL PUDDING. 
 
 One quart of boiled milk mixed with quarter of 
 a pound of mashed Irish potato and same of flour, 
 with an ounce or two of butter. When it is cold 
 add three eggs well beaten, bake half an hour, and 
 eat with wine sauce. 
 
 MRS. M.S BAKED APPLE PUDDING. 
 
 Take one quarter of a pound of boiled apples and 
 same of white sugar mixed ; add two ounces of but- 
 ter, the yelks of three eggs and whites of two, the 
 rind and juice of one lemon. Mix well and bake it 
 in puff paste one hour. 
 
202 MRS. ELLIOTT’S HOUSEWIFE. 
 
 MRS. K.’S SLICED LEMON PUDDING. 
 
 Boil two lemons until perfectly soft, cut them in 
 thin slices, taking out the seed ; line a dish with puff 
 paste, put a layer of lemon, one of sugar, and one of 
 sliced apple alternately, until the dish is full, and 
 bake it. 
 
 BOILED MOLASSES PUDDING. 
 
 One cup of butter, one of molasses, one of milk, 
 one of raisins, and three of flour; dissolve one tea- 
 spoonful of soda in the milk and sift two of cream 
 tartar in the flour ; put spice to taste, and a little salt 
 if the butter is fresh. Boil four hours in a mould, 
 and eat with sauce. The fruit and cream tartar can 
 be left out if a plain pudding is wanted. 
 
 PLAIN PLUM-PUDDING, 
 
 Stir one pound of sugar and half pound of butter 
 together and mix well with twelve eggs, then sift 
 in one pound of flour and one of raisins. Boil it 
 two hours and eat with sauce. 
 
 ANNA’S PUDDING. : 
 Beat eight eggs with eight ounces of sugar and 
 eight ounces of butter and one grated nutmeg. Put 
 it Ina saucepan over the fire, and stir constantly 
 until it thickens; pour it out to cool, and bake it on 
 a rich paste in a moderate oven. 
 
 GRANVILLE MINCE-MEAT. 
 
 Boil hogs’ feet very tender, chop two pounds ; seed 
 
PUDDINGS AND PASTRY. 2023 
 
 and chop two pounds of raisins, same of currants, of _ 
 apples, sugar, citron, and one pound of fresh butter 
 or suet, one tablespoonful of salt, mace, cloves, and 
 cinnamon to the taste. Mix all with one quart of 
 French brandy ; add more apple if youlike. Bake 
 in rich puff paste. 
 
 POTATO PUDDING. 
 
 Boil six potatoes soft and pass them through a 
 coarse hair sieve. Cream one pound of sugar and one 
 pound of butter together, beat eight eggs, and add 
 tothe sugar and butter ; then put in a wine-glass of 
 brandy, the same of wine, and half a wine-glass of 
 rose-water, with a teaspoonful of fine allspice. Stir 
 ' the mixture well in the potatoes, beat hard, and bake 
 in a pan without crust. 
 
 ANN’S PLUM-PUDDING. 
 
 Rub one pound of flour and one of beef suet well 
 together, add a pound of stoned raisins, a cup of — 
 ' brown sugar, one grated nutmeg, a few cloves, and 
 milk sufficient to make a stiff batter. Dip your 
 pudding-bag in hot water, and flour the inside. 
 Pour the mixture in it, and put it in a pot of boil- 
 ing water. Boil briskly for six hours, occasionally 
 turning the bag to prevent the fruit from settling. 
 
 POOR MAN’S PLUM-PUDDING. 
 
 One pound of raisins, halfa pound of currants, 
 one and a quarter pounds of flour, one cup of 
 molasses, one teaspoonful of saleratus in a cup of 
 
204 MRS. ELLIOTT’S HOUSEWIFE. 
 
 cold water; mix the dry ingredients, then the 
 molasses, the saleratus and cup of water, put it ina 
 bag, and boil it six hours. 
 
 CABINET PUDDING. 
 
 Line a pudding pan with slices of pound cake or 
 sponge. Beat eight eggs with one pound of sugar, 
 stir in one quart of rich milk, and flavor with essence 
 of lemon. Pour it in the pan with the cake, set 
 it ina kettle of water and cook it, and when cool 
 turn it out on a dish. 
 
 LEMON CHEESE CAKE PUDDING. 
 
 Cut the rind off two lemons and boil them soft, 
 then beat them into one pound of sugar. Beat the 
 yelks of eight eggs, add to them half a pound of 
 butter, and then the lemon and sugar, with two 
 tablespoonfuls of flour, and bake it in puff paste. 
 
 MRS. L. S LEMON PUDDING. 
 
 Line a pie plate with crust and bake it. Put in 
 a saucepan three beaten yelks of eggs, one cup of 
 sugar, the juice and grated peel of one lemon, and 
 a tablespoonful of butter. Letit cook six minutes, 
 stirring all the time ; take it from the fire and stir 
 the whites of the eggs, beaten to a stiff froth, imme- 
 diately in, pour it over the baked paste, and bake it 
 a few minutes. This makes a delicious pudding. 
 
PUDDINGS AND PASTRY. 205 
 
 A DISH FOR SHROVE TUESDAY. 
 
 PANCAKES. 
 
 Make a batter with one pound of flour, four eggs, 
 a little salt, and one pint of sweet milk, with a des- 
 sert spoonful of butter. If not as thin as you wish, 
 add more milk or a little water, grease a hot grid- 
 dle, pour a small teacup half full of the batter on it, 
 let it run thin, bake it quickly, and fold it with each 
 side turned to meet in the middle. Set the plate 
 over hot water to keep them hot as you bake them, 
 and send to the table to eat with molasses or wine 
 sauce. In olden times, ’tis said, the lower classes 
 in Catholic countries would toss a pancake up the 
 chimney on Shrove Tuesday, and if it came out 
 whole, they were sure of good luck all the year. 
 
 A FRENCH LADY'S RECIPE FOR PANCAKES. 
 
 Make a paste with flour, eggs, butter or oil, with 
 a little brandy, salt, milk, and water, and let it stand 
 three hours. Then fry it in hot water in cakes the 
 size of your frying-pan, browning both sides, and 
 when hot, dust nutmeg and a thick coat of white 
 sugar over it and fold it as above. 
 
 LUCY HOWARD PUDDING. 
 
 Take one quart of milk and put it on to boil, 
 then stir four spoonfuls of flour in cold milk, and 
 when the quart has boiled, pour it over the flour, 
 add half a cup of butter and one large cup of sugar ; 
 
206 MRS. ELLIOTT’S HOUSEWIFE. 
 
 when it is well mixed, beat up six eggs, stir them 
 
 in and bake. Very good for an invalid. 
 
 DRIED APPLE PUDDING. 
 
 Beat four eggs and stir them in eight large 
 spoonfuls of stewed dried apples; add one cup of 
 milk and one spoonful of butter, season with lemon 
 peel or extract, and bake in a pan. 
 
 COTTAGE PUDDING, 
 
 Beat four eggs with two cups of sugar, one of 
 butter, two of milk, and stir in four cups of flour 
 with one teaspoonful of soda sifted in it. Bake in 
 a pan and eat with sauce. 
 
 TRANSPARENT PUDDING. 3 
 Beat eight eggs separately. until very light, melt 
 half a pound of butter, and stir half a pound of 
 sugar in it; flavor with nutmeg and lemon, and bake 
 it in puff paste. 
 
 APPLE PUDDING. 
 
 ‘Slice some apples, and put them in a pan on the 
 top of the stove to stew in a little water; make up 
 a paste with lard rolled in flour that has been sifted 
 with soda and cream tartar in it, make it in cake to 
 fit in the pan, put it over the apples, cover it over, 
 and let it cook until done. 
 
 DAUPHINE PUDDING. 
 Line a pudding dish with paste and put in a 
 
 en a 
 
PUDDINGS AND PASTRY. 207 
 
 layer of sweetmeats or marmalade. Boil one pint 
 of milk and stir in it three well beaten eggs, two 
 tablespoonfuls of sugar and one of flour ; stir it over 
 the fire until it thickens, and add a pinch of salt with 
 some vanilla extract. Pour the mixture over the 
 sweetmeat and bake it in a moderate oven. When 
 it is done, cover it with a meringue made of the 
 whites of four egos and a teacup of sugar, return it 
 to the oven, and slowly cook it until the meringue 
 is a light brown. 
 
 QUEEN OF PUDDINGS. 
 
 Soak one pint of bread crumbs in one pint of 
 milk, beat the yelks of eight eggs and whites of four 
 with one cup of sugar, flavor with lemon, add one 
 tablespoonful of butter, and bake it. Beat the four 
 whites of egg that were left out with a cup of sugar, 
 put it over the pudding as soon as baked and cook 
 it until the meringue is a light brown. 
 
 APPLE PUDDING. 
 
 Six eggs, three quarters of a pound of sugar, 
 half a pound of butter, one pint of stewed apples, 
 one cup of bread crumbs, flavored with nutmeg and 
 Jemon, and baked in a pan. 
 
 META’S PUDDING. 
 
 Take the whites of four eggs and one pound of 
 unbroken loaf sugar ; rub the sugar on the rind of 
 two lemons and then pound it fine. Beat the eggs 
 to a stiff froth and stir in the sugar, and the juice 
 
208 MRS. ELLIOTT’S HOUSEWIFE. 
 
 of one lemon. Have pie plates’ lined with rich, 
 light pastry, and bake it half done; cover it with 
 the mixture and bake a few minutes; do not let it 
 brown. 
 
 JULIA’S JELLY PUDDING. 
 
 Beat six eggs separately, put one cup of sugar in 
 the yelks, one‘cup of melted butter drained off, one 
 cup of jelly, and one of sweet cream; add all with 
 the eggs and sugar, then stir in the whites, and bake 
 in a rich, light pastry. 
 
 GYPSY PUDDING. 
 
 Spread sponge cake, cut in thin slices, with jelly 
 or marmalade, and put them together like sand- 
 wiches, and lay them in a dish. Make a rich 
 boiled custard, and while hot, pour it over the cake. 
 Tet it cool before you serve it. 
 
 NANNIES COCOANUT PUDDING. 
 
 The juice and grated peel of two lemons, one co- 
 coanut grated, one pound of sugar, half a cup of 
 butter, one pint of milk, and the yelks of four eggs. 
 
 RALEIGH PUDDING. 
 
 Cream one cup of flour and eleven ounces of 
 butter together. Beat ten eggs with three cups of 
 sugar. Mix all with four ae, oranges and bake 
 in paste. 
 
 SUFFOLK APPLE PIE. 
 
 Cover a pie plate with pastry. Pare and core 
 
PUDDINGS AND PASTRY. 209 
 
 apples, cut them in half and put them on the paste; 
 on each half put one tablespoonful of sugar and a 
 piece of butter the size-of a hickory nut, cover it 
 with wine and, bake it. 
 
 SCOTLAND NECK APPLE PUDDING. 
 
 Take one pint of stewed apples and beat six 
 ounces of butter and twelve of sugar in them; put 
 the juice and grated peel of one lemon, half a nut- 
 meg, one teacup of sponge cake crumbs, a few bitter 
 almonds, and when the apples are cold, add six 
 eggs well beaten. | 
 
 SCOTLAND NECK PLUM-PUDDING. 
 
 One cup of molasses, same of butter and raisins, 
 one cup of milk with teaspoonful of soda in it, flour 
 enough to make a thick batter. Flavor with cin- 
 namon and cloves. Boil it four hours and eat it 
 with wine sauce. 
 
 FAYETTEVILLE ORANGE PUDDING. 
 
 Boil the peel of six oranges perfectly soft, change 
 the water six or eight times while boiling, to prevent 
 any bitter taste, and pound it in a marble mortar. 
 Wash some fresh butter and after it has been well 
 worked, weigh one half of a pound and mix it with 
 halfa pound of loaf sugar finely powdered, with the 
 yelks of four eggs well beaten, and the pounded peel ; 
 then add the whites of the eggs that are whipped 
 to a stiff froth, with the pulp and juice of two 
 
 oranges. Line baking pans with puff paste, and 
 14 
 
210 MRS. ELLIOTT’S HOUSEWIFE. 
 
 bake quickly. When cold sprinkle sugar over the 
 top. 
 FAYETTEVILLE LEMON PUDDING. 
 
 Beat separately seven eggs. Addsthree quarters 
 of a pound of loaf sugar with the yelks, then add 
 half a pint of rich cream, and quarter of a pound of 
 fresh butter nicely washed, two large tablespoonfuls 
 of flour, the rind of two lemons, and, at the last, 
 the juice of one. Directly after stirring m_ the 
 whites of the eggs beat to a stiff froth. Bake 
 them in puff paste in pie plates and eat them cold. 
 If you use a range, put them above for crust to bake 
 and pudding to rise before it begins to brown. 
 
 FAYETTEVILLE CITRON PUDDING. 
 
 Beat the yelks of sixteen eggs and the whites of 
 four, add one pound of white sugar to the yelks, 
 and then one pound of fresh butter, and a dessert- 
 spoonful of flour, with a gill of wine, and half a 
 pound of citron cut in slices and stirred in lightly. 
 After it has been flavored, add the whites of eggs, 
 and bake it in puff paste in a moderate oven or 
 stove. 
 
 MOCK COCOANUT PUDDING. 
 
 Beat the whites of twelve eggs with one pound 
 of white sugar, stir in half a pound of butter and 
 -three tablespoonfuls of corn meal, season with 
 Jemon extract, and bake it in puff paste. 
 
 “Work” is the word for the times. Household occupation must 
 not be looked upon as a drudgery or a disgrace. Work is a neccs- 
 sity, that we may realize the luxury of labor. Employmentis hap- 
 
PUDDINGS AND PASTRY. yA 
 
 piness, and the means of success, in every condition of life 
 Heaven itself would scarcely be heaven if it only recalled the idea 
 of the wearied old woman who thought “she would have a nice 
 time doing nothing forever!” Activity in every duty, to your 
 God, your parents, your husband, your neighbors, your servants, 
 the poor around you, the sick and dying, and in every station in 
 life, to which it hath pleased God to call you, is the true rest ot 
 soul and body. ‘‘Itis dreadful to have nothing to do,’ it is worse, 
 a great deal worse, to do nothing. It is the death of life, a living 
 death.” 
 
 Florence Nightingale in her letter on woman’s work, says: “ But 
 to all women I would say, look upon your work, whether it be an 
 accustomed or an unaccustomed work, as a trust confided to you, 
 This will keep you alike from discouragement and from presump- 
 tion, from idleness and from overtaxing yourself. Where God 
 leads the way, He has bound Himself to help you go the way.” 
 
212 MRS. ELLIOTT’S HOUSEWIFE. 
 
 PICKLES AND SAUCES. 
 
 GREEN PICKLED CUCUMBERS. NO. 1. 
 
 Gather small cucumbers with a short stem. 
 Put them in salt and water brine, strong enough to 
 bear an egg, let them remain in the brine well cov- 
 ered for three days (always put a flannel rag on 
 the top of the brine to take up the scum, and wash 
 it off every morning), the third day pour your brine 
 offin a clean brass kettle, and give it a boil up; pour 
 it hot on the pickles. Do this for three mornings and 
 stop three until you scald them nine times. Then, 
 when cold, place them on dishes to drain, and in 
 your porcelain kettle put sufficient vinegar to cover 
 them, according to the size of your jar. Put in 
 some allspice, cloves, cinnamon, few blades of mace, 
 pod of green pepper, piece of horse-radish root, 
 race ginger, few mustard seed, and spiced cucum- 
 bers (from the apothecary’s), with one cup of su- 
 gar. Boil these up well, pour hot over the pickles, 
 and tie closely. When perfectly cold, open, and if 
 not under vinegar, add enough to fill the jar to the 
 brim. They will keep good for two years, and you 
 will find them number one. 
 
 SLICED CUCUMBER PICKLE. 
 
 Gather them full grown, before they begin te 
 
PICKLES AND SAUCES. O15 
 
 turn yellow, peel off the green rind, slice them tol- 
 erably thick, fill a large bowl with them and a few 
 onions cut small. Sprinkle a little salt between 
 each layer, let them stand six hours, then put all 
 in a colander to drain. When the liquor has run 
 off, put them in your jars with cayenne pepper be- 
 tween each layer, and cover well with strong cider 
 vinegar. When full, put two tablespoonfuls of good 
 sweet oil on the top and cover close. Two weeks 
 after, pour this vinegar off and add fresh. 
 
 PEPPER VINEGAR PICKLE. 
 
 Boil one dozen pods of red pepper in two quarts 
 of vinegar (always using porcelain kettles for boil- 
 ing vinegar), soak cucumbers, tomatoes, or young 
 cimblins that you have had in salt brine for two 
 days, put them in a brass kettle with grape leaves 
 on the sides and bottom, put a pint of vinegar and 
 quart of water on them and let them slowly heat 
 through. Drop them hot in the pepper vinegar, 
 and if not enough, when cold, add vinegar to cover 
 them. 
 
 | ONION PICKLE. 
 
 Put your onions in a brine of salt and water.and 
 let them remain one week ; then put them in fresh 
 water, change it twice every day, and let it remain 
 three days. Stick each onion with a clove, and 
 pack them in a jar with pepper, mace, and allspice. 
 Sprinkle between and cover them well with cold 
 vinegar. 
 
214 MRS. ELLIOTT’S HOUSEWIFE. 
 
 DAMSON AND CHERRY PICKLES. 
 
 Weigh the fruit. To five pounds of fruit, put 
 three pounds of sugar, one quart of vinegar, two 
 ounces of cinnamon, same of cloves, half the quan- 
 tity of mace. Put the fruit in a jar. Boil the 
 vinegar, sugar, and spices, and pour them boiling 
 hot on the fruit. : 
 
 CABBAGE PICKLE. 
 
 Quarter cabbages and split the quarter, put them 
 in a wooden tray, and sprinkle each piece with salt. 
 Let it remain twenty-four hours, then drain them 
 from the salt. After it is well drained, pack it in a 
 jar with a layer of sugar, some onion chopped fine, 
 and different kinds of spices. Boil sufficient vine- 
 gar to cover it, and pour on boiling hot; tie it up 
 closely. For a two gallon jar, with cabbage in it, 
 one gallon of vinegar will answer. 
 
 MARY'S SWEET PICKLED CUCUMBER. 
 
 Take two pounds of sugar, one ounce of cloves, 
 one of cinnamon, and one pint of vinegar. Boil 
 them and remove the scum. ‘Take ripe cucumbers, 
 scrape out the pulp, and cut them in strips one inch 
 thick. Put them in cold water for five minutes, 
 and then in the pickle to boil until you can put a 
 quill easily through. ‘Tie them up tightly in a jar, 
 and keep in a cool place. Ripe cantelopes can be 
 put up in the same way. 
 
 ~ 
 
PICKLES -AND SAUCES. 215 
 
 SWEET PICKLED WATER-MELON RIND. 
 
 Put the rind of water-melon in salt for three days, 
 then soak it in clear water until fresh (two days 
 may answer), then scald it in vinegar and water. 
 Next day boil as much vinegar as it will require to 
 cover the quantity you make, with a few cloves, 
 some cinnamon, mace, allspice, ginger, and a little 
 black pepper, with sugar to the taste, and pour it 
 over the rind while hot. 
 
 RIPE CUCUMBER MUSTARD PICKLE. 
 
 Peel ripe cucumbers and lay them in salt six 
 hours. Drain them through a colander, get some 
 good English mustard, put a layer of cucumber cut 
 in slices, cover it with mustard, a little black pep- 
 per, and a little sugar. Fill the jar in this way and 
 pour hot vinegar over it, with a few spices boiled in 
 and strained out. 
 
 PICKLED PEPPERS. 
 
 _ Gather large bell pepper, put it in a weak brine 
 of salt and water, boiling hot ; pour it off, and scald 
 them with it three mornings. If green as you 
 wish, take them out and put them in vinegar 
 and water for a few days, with a bit of alum in it. 
 If not green, boil the vinegar and water up, and 
 pour it over them, and let it stand until cold, then 
 drop them in strong, cold vinegar, and tie up 
 closely. 
 
OF MRS. ELLIOTT’S- HOUSEWIFE. 
 
 PEPPER MANGOES. 
 
 Prepare bell pepper by the above recipe, fill it 
 with cabbage chopped -fine, mustard seed, horse- 
 radish, few celery seed, and a little allspice. Tie 
 them with wide strips of muslin and drop them in 
 cold vinegar. Put cross sticks over the top of pick- 
 les to keep them from floating. They keep well if 
 kept under the vinegar. .If you wish the seed 
 taken out of peppers, do it after they are scalded. 
 Stick a knife in them when you first gather for 
 pick!ing. | 
 
 PICKLED EGGS. 
 
 Boil fresh eggs very hard, put them in cold 
 water, and remove the shells. When cold, take a 
 sharp knife and cut them open lengthways as 
 smoothly as possible. Lay them carefully in wide 
 mouth jars. Boil some vinegar, with whole pepper, 
 allspice, ginger, and a few cloves of garlic in it, and. 
 pour it scalding hot on the eggs. Tie up closely and 
 Jet them stand one month. They are then fit for 
 use and very delicate. 
 
 | PICKLED TOMATOES. 
 
 Select tomatoes not over ripe, and wipe them 
 with a soft cloth. Put them in a jar with a few 
 shallots and silver onions that have been pickled. 
 Boil some vinegar with a few spices, and when 
 perfectly cold, pour it over them and close the 
 jar tight. 
 
PICKLES AND SAUCES. OT 
 
 TO PICKLE PLUMS. 
 
 Gather green plums before they begin to turn ; 
 idake a pickle of mustard seed, a little salt, and vin- 
 egar, boil it three mornings, and pour it hot over 
 the plums. They resemble olives, and answer when 
 you cannot get the olive to put in sauce. 
 
 PICKLED PEACHES. 
 
 Put large cling-stone peaches in a kettle lined 
 with grape leaves, sprinkle a bit of saleratus among 
 them, cover with salt and water, and simmer them 
 over a slow fire until green. Boil vinegar enough 
 to cover them, with whole pepper, allspice, and 
 mustard seed, and scald them with it four morn- 
 ings. 
 
 SWEET PICKLED PEACH. 
 
 Take two pounds of peaches cut in half. Boil 
 one pound of sugar and one pint of vinegar with a 
 little ginger and pour over them, pour it off, boil, 
 and scald nine mornings. 
 
 A cool dark closet is the best place for pickles. 
 
 OLD VIRGINIA CHOW CHOW. 
 
 Three pecks of ripe tomatoes, three of green, five 
 large heads of cabbages, one dozen green peppers, 
 same of ripe, half a pound of celery ; chop very fine, 
 cover it with salt, and let it stand twenty-four hours. 
 Then drain the brine off thoroughly ; cover it with 
 vinegar and three pounds of sugar. Scald it over 
 
918 MRS. ELLIOTT’S HOUSEWIFE. 
 
 an hour ina porcelain kettle, take it off, and add 
 one cup of scraped horse-radish, one of mustard 
 seed, ounce of cloves, two ounces of spice, same of 
 ginger, and one of ground mustard. Tie it up close, 
 and let it stand a month before using it. 
 
 PICKLED CHERRIES. 
 
 Boil one quart of vinegar with two pounds of 
 sugar, few sticks of cinnamon, and whole cloves, 
 and skim it nicely ; when perfectly cold, drop ripe 
 cherries in it and keep them under the pickle. 
 They retain their flavor and keep well. 
 
 MELON MANGOES. 
 
 Take young cantelopes, large as a good sized or- 
 ange, put them in a strong brine of salt and water, and 
 let them remain twenty-four hours; then take them 
 out and cut down one of the slices (only one cut ; 
 it will readily open after being in the brine, and is 
 far better than cutting out the slice or plug) ; slip 
 your finger in and clean the seeds out nicely, then 
 put them in cold water to rinse them. After all 
 are cleaned, return them to the brine, and scald 
 them several mornings, by pouring the brine off in 
 a brass kettle and giving it a boil up (small bit of 
 alum in the jar improves them). When green as 
 you wish, scald them in part vinegar and water and 
 Jet them remain in it three days; then prepare a 
 stuffing of cabbage cut fine, mustard seed, few celery 
 seed, pickled cucumber cut fine, onion if you like 
 it, horse-radish scraped, allspice, cloves, pieces of 
 
a 
 
 PICKLES AND SAUCES. 219 
 
 cinnamon, teaspoonful of sugar to each melon, and 
 few grains of pepper. Fill them with this mixture, 
 putting in one at a time, and put them in a stone jar, 
 and cover well with strong cider vinegar. Some 
 persons like one teaspoonful of salad oil in every 
 mango. Have strips of bleached cottons half an 
 inch wide to tie around the melon and secure the 
 stuffing. These are good two years old. 
 
 CUCUMBER MANGOES. 
 
 Prepare your cucumbers as for plain pickle; have 
 large, full-grown ones for mangoes ; make an incision 
 length way of the cucumber; don’t take anything 
 out, but gently fill it with the same stuffing given 
 for melons. You will be surprised to see how much 
 you can put in it; secure it with strips wound 
 around it, put it in a jar, and fill with cold vinegar, 
 with pieces of horse-radish, ginger root, and allspice 
 over them. 7 
 
 PEACH MANGOES. 
 
 Use the same stuffing and open them carefully to 
 extract the seed, after being in salt and water two 
 days. Boil the vinegar with a teacup of sugar and 
 pour_on them. 
 
 . WATER-MELON SWEET PICKLE. 
 
 Cut ten pounds of water-melon rind in. strips or 
 any shape you choose (taking off the green part) ; 
 put it in a porcelain kettle with water enough to 
 cover it, and give it one good boil up; drain it in 
 
220 MRS, ELLIOTT’S HOUSEWIFE. 
 
 a colander and put’it in a stone jar. Boil one 
 quart of vinegar, two pounds of sugar, and one 
 ounce of cinnamon together, and pour it hot on 
 the rind in the jar,and repeat it three mornings. 
 Then tie up the jar and use when you wish it. 
 
 PEACH SWEET PICKLE. 
 
 Peel peaches that are nearly ripe, weigh them, 
 and put them in a porcelain kettle with half their 
 quantity of sugar, half a pint of vinegar to each 
 pound, some cloves, allspice, and cinnamon, and 
 cook them until the syrup looks a little thick. 
 To a peck of peaches, twelve cloves, tablespoonful 
 of allspice, and one of cinnamon will be sufficient. 
 
 RIPE PEACHES PICKLE. 
 
 Peel them and drop them in vinegar that has 
 been boiled with one teacup of sugar to one 
 quart of vinegar. 
 
 SWEET PICKLE CANTELOPES. 
 
 Take ripe cantelopes, peel the rind off and cut 
 in slices, clean the seeds out nicely and shave 
 out the soft part (the eighth of an inch) next to the 
 seed. After preparing as many as you wish to put 
 up in this way, weigh them, and put them in ’tone 
 jars. Have your porcelain kettle ready; and put 
 one half the weight of the cantelope in sugar and 
 half a pint of vinegar to one pound of sugar in it; 
 add one ounce of stick cinnamon to every ten 
 pounds, and one teaspoonful of allspice. Boil it all 
 
PICKLES AND SAUCES. pA A 
 
 together and pour it hot over the cantelope in the 
 iars; do this with the same poured off three morn- 
 ings ; the fourth morning put all in the kettle and 
 cook until the cantelope is soft enough to puta straw 
 in it. : 
 SWEET PICKLE DAMSONS. 
 
 To one pound of damsons allow three quarters of 
 a pound of brown sugar, six cloves, half a teaspoon- 
 ful allspice, and three inch stick of cinnamon. Put 
 the damsons ina jar. Boil the other ingredients, 
 and pour over them, and repeat five mornings. 
 
 GREEN TOMATO SAUCE. 
 Slice four gallons of green tomatoes; put in 
 three tablespoonfuls best English mustard, three 
 gills of mustard seed, two spoonfuls of pepper, 
 three of salt, one of allspice, one teaspoonful of 
 cloves, pint of chopped onions, one quart of sugar, 
 five pints of vinegar, one half teacup of celery 
 seed. Boil it two hours. 
 
 SWEET PICKLE PEARS. 
 
 Weigh peeled pears and put them in a jar; to 
 every pound allow three quarters of a pound of 
 sugar and half a pint of vinegar. Put the sugar 
 and vinegar in a porcelain kettle with some sticks of 
 cinnamon and a few cloves. Boil it and pour it hot 
 over the pears three mornings, then put all in the 
 kettle, and give them one boil up. 
 
299 MRS. ELLIOTT’S HOUSEWIFE. 
 
 CABBAGE PICKLE. . 
 
 Quarter and half quarter of nice solid cabbage, 
 cover it with salt, and letit stand twenty-four hours ; 
 drain and dry it. Put on as much vinegar as 
 you wish in a porcelain kettle with mustard seed, 
 allspice, cinnamon bark, and a little sugar ; when 
 it boils put the cabbage in and let it cook half 
 an hour. This keeps better than any I ever put up. 
 
 PICKLED GHERKIN. 
 
 Cut the gherkins with a short stem, pack them in 
 salt, and let them lie one week. Drain them nicely, 
 and pack them in a jar with vine leaves, and keep 
 _ them in the corner of the fire-place or near a stove, 
 well covered with vinegar and water, with a small 
 piece of alum in it for several days to green. 
 When as green as you wish, cover them with vine- 
 gar and a few spices. If they do not heat in the 
 jar, boil the vinegar up and pour over them. 
 
 TO PICKLE SWEET APPLES. 
 
 To one peck of apples make a syrup of four 
 pounds of sugar and one quart of, vinegar. Boil 
 the apples in the syrup until tender, and then 
 take them out and save that syrup for other sauce. 
 Put the apples in a jar, boil five pounds of sugar 
 and one quart of vinegar with some cinnamon and 
 cloves twenty minutes, and pour it hot over the 
 apples. This is a delicious pickle and keeps well. 
 
tS 
 2) 
 Go 
 
 PICKLES AND SAUCES. 
 
 RIPE CHERRIES PICKLED. 
 
 Drop them in cold vinegar with the stems on. 
 Boil it one week after, let it cool, and return it to 
 the cherries. 
 
 OYSTER CATCHUP. 
 
 Take one gallon of large oysters and wash them 
 in their liquor. Put them in a marble mortar with 
 a teaspoonful of salt, four blades of mace, and one 
 ounce of cayenne pepper. Pound them up well and 
 add half a pint of wine to each pint of liquor; give 
 it a boil, and then strain it through a sieve or col- 
 ander and boil it again. Skim it well, add a glass 
 of brandy to the gallon, bottle it, and you can al- . 
 ways have the oyster flavor with any sauce or 
 meats. 
 
 CELERY VINEGAR. 
 
 Pound half a pint of celery seed and mix them 
 in a quart of cider vinegar, with a few mustard 
 seed and teaspoonful of sugar. Shake it often and 
 strain it off in twenty days for use. This is healthy 
 and decidedly agreeable. 
 
 THYME AND MINT VINEGAR. 
 
 Pick the leaves of mint or thyme and put one 
 handful to a quart of vinegar. Strain it off every 
 morning for three days, and put in fresh leaves. 
 Never let it stand longer than twenty-four hours in 
 the vinegar. The third day, strain and bottle it to 
 be used for sauces, when the fresh leaf cannot be 
 nad. 
 
294 MRS. ELLIOTT’S HOUSEWIFE. 
 
 CUCUMBER CATCHUP. 
 
 Chop up fine three dozen peeled cucumbers and 
 eight peeled onions, sprinkle three quarters of a 
 pint of fine table salt over them. Put it in a sieve 
 or colander and let it drain twelve hours. Then 
 mix one teacupful of mustard seed and half the 
 quantity of ground black pepper. Put it in a stone 
 jar, after you have mixed it well, and cover it with 
 strong cider vinegar. Tie it up close. Good to 
 use in three days, and keeps well. 
 
 CUCUMBER CATCHUP. NO. 2. 
 
 Peel two dozen cucumbers, put them in a flat 
 dish and sprinkle salt over them; let them stand 
 three hours, then drain and wipe them dry. Grate 
 them with a coarse grater, season them with pep- 
 per, and put one quart of strong vinegar on them. 
 Bottle the catchup in wide mouthed bottles, and use 
 it in the winter. Bags of coarse cloth are good to 
 put the grated cucumber in to drain. Onion must 
 be put with it if liked. 
 
 RIPE TOMATO CATCHUP. 
 
 Peel a half bushel of tomatoes; add one quart of 
 good vinegar, one pound of salt, half a pound of 
 black pepper, two ounces of cayenne pepper, half 
 a pound of allspice, one ounce of cloves, six large 
 onions, and two pounds of brown sugar, and a few 
 peach leaves. Boil it in a porcelain kettle, and 
 strain it or not as you choose. 
 
PICKLES AND SAUCES. . Yh 
 
 WALNUT CATCHUP. 
 
 Gather one peck of walnuts when you can easily 
 put a knitting-needle through them; have them 
 broken in small pieces with a mallet. Put them in 
 a jar with one pound of salt and two quarts of cider 
 vinegar. Let them remain three weeks, then strain 
 them through acolander. Set the liquor aside ; put 
 one quart of vinegar on the pieces of walnut, and 
 Jet it remain twenty-four hours. ‘Then mash them 
 in the vinegar and strain the liquor off through a 
 cloth, carefully pressing it. Put all in the kettle, 
 with an ounce of black pepper, quarter of an ounce 
 of cloves, half an ounce of ginger, same of nutmeg, 
 and a teacup of sugar, Boil it well for half an 
 hour. Strain it, and when cold, bottle and seal it. 
 
 TOMATO CATCHUP. NO. 2. 
 
 Fill a large jar with peeled ripe tomatoes, put it 
 in an oyen of cold water, and.let them cook for 
 three hours, with a piece of dough over the top of 
 the jar, Then strain it through a colander and 
 put to every pint of the juice a half pint of cider 
 vinegar, one small onion, one large spoonful of salt, 
 same of pepper and sugar. Put all in a porcelain 
 kettle and boil it until as thick as honey. This is 
 very fine, and the tomato flavor well preserved. 
 
 ‘TOMATO CATCHUP. NO. 3. 
 
 Put one peck of tomatoes, eight tablespoonfuls 
 1 
 
26 MRS. ELLIOTT’S HOUSEWIFE. 
 
 of salt, same of black pepper, one of allspice and 
 cloves, twelve pods of red pepper, and six spoonfuls 
 of mustard together. Boil it one hour and a half. 
 Strain it through a sieve and when cold, bottle and 
 seal it. Always make a sieve of netting over a 
 hoop for catchups. 
 
 TOMATO CATCHUP. NO. 4. 
 
 Boil half a bushel button tomatoes (small round 
 ones), wash them but not skin. Let them boil two 
 hours. Then strain them through a sieve, and 
 to every quart of juice add one tablespoonful of 
 ground cinnamon bark, one of black pepper, one of 
 mustard, half of cayenne and nutmeg, and two of 
 salt. Boil all together three hours. Then put one 
 quart of vinegar to half a gallon of juice and boil 
 half an hour. Bottle when cold and seal it. 
 
 RANDOLPH’S TOMATO CATCHUP. 
 
 ‘Take one peck of fine red ripe tomatoes, wash 
 them in cold water, and put them in a preserving 
 kettle without any water. Sprinkle in three large 
 spoonfuls of salt; let them boil steadily an hour, 
 stirring them frequently ; then press them through 
 a colander, and then through a hair sieve. Wash 
 out your kettle, return the liquid, put it on the fire, 
 with one pint of chopped onions, half a quarter of 
 an ounce of mace broke into small pieces, and 
 tablespoonful of whole black pepper. Boil it down 
 until consistency of thick honey, and just enough to 
 fill two bottles. Dry weather in August is the best 
 
PICKLES AND SAUCES. 227 
 
 time to put tomato up in catchup or for soups. 
 This recipe I have tested twenty years, and never 
 knew it fail to keep well. 
 
 TOMATO CATCHUP WITH VINEGAR. 
 
 Put one peck of ripe tomatoes in a porcelain ket- 
 tle, cut up in quarters ; add one pint of cider vinegar, 
 teacup of sugar, one gill of mustard seed, teaspoun- 
 ful of black pepper, teaspoonful of salt, one blade 
 of mace, one dozen grains of cloves, and two dozen 
 of allspice. Boil all an hour and strain through a 
 colander. Bottle when cold and cork tight. 
 
 *e 
 
 HORSE-RADISH, SAUCE. 
 
 Scrape or grate the root of horse-radish after the 
 outer bark has. been well cleaned. Spread it on a 
 dish and sprinkle a little salt, cayenne pepper, su- 
 gar, celery seed, and as many mustard seeds as you 
 choose. Boil some cider vinegar with a few cloves 
 and grains of allspice, and when cold mix it with 
 the ingredients in the dish, and put, it in wide 
 mouthed bottles. 
 
 GREEN TOMATO SOY, FROM MRS. GRANBERRY. 
 
 Put a layer of tomatoes, cut in slices, and onions 
 in a jar, with salt sprinkled between each layer; let 
 it stand thirty-six hours, then wash the salt out 
 and drain them. To one gallon put half an ounce 
 of mace, same of black pepper, allspice, celery seed, 
 and cinnamon. Put them in three quarts of vine- 
 gar with one teacup of mixed mustard seed, and 
 
 * 
 
228 MRS. ELLIOTT’S HOUSEWIFE. 
 
 half a pound of brown sugar, and boil it up. 
 Then pour in the tomato and onion and let it boil 
 ten minutes. Put it in a jar hot and add a gill of 
 sweet oil, if you like it. 
 
 HORSE-RADISH VINEGAR. 
 
 Scrape the root, and put a teaspoonful of sugar 
 and a little black pepper with it in cold vinegar. 
 
 CHOW CHOW. NO. 2. 
 
 Cut up enough white cabbage to weigh eight 
 pounds ; weigh eight pounds of sugar; grate one 
 teacup of horse-radish ; cut fine four pods of green 
 pepper. Put the cabbage in a large jar, layer of 
 cabbage, then sugar, pepper, and horse-radish, with 
 tablespoonful of salt, until the jar is filled. Put a 
 small piece of alum in and cover it well with vine- 
 gar and one pound of mustard seed. 
 
 ‘ GREEN TOMATO PICKLE. 
 
 Cut up green tomatoes in slices, put a layer of 
 tomatoes, a little salt,a layer of chopped onion, 
 then sugar, mustard seed, some scraped horse-rad- 
 ish, and bits of ginger. When the jar is filled, cover 
 it with strong cider vinegar. 
 
 COOKED GREEN TOMATO PICKLE. 
 Cut in slices one peck of tomatoes, salt them, and 
 let them stand twenty-four hours ; then drain them 
 and let them dry. Put them in a porcelain kettle 
 with half a pound mustard seed, half a pound of 
 
PICKLES AND SAUCES. 229 
 
 sugar, a few cloves and allspice. Cover them with 
 vinegar and boil one hour, stirring them well. 
 
 WALNUT PICKLE. 
 
 Gather young walnuts when you can run a pin 
 easily through them. Peel them to the kernel, put 
 them in a strong brine of salt and water, and scald 
 them nine days. Pour the brine off every morning ; 
 boil it up, and pour it back. After the ninth scald, 
 soak them in part vinegar and water for three days. 
 Then boil sufficient vinegar to cover them, with 
 cloves, allspice, ginger, mustard seed, cinnamon, and 
 horse-radish. Pour it boiling hot on the walnuts 
 after they have been drained from the vinegar and 
 water, and tie up tight. The pickles are nice, and 
 the liquor one of the best catchups made. 
 
 PEACH PICKLE. 
 
 Put green peaches in a weak brine for two days, 
 take them out, and wipe them dry. Put them ina 
 jar with spices between each layer, and cover them 
 well with cold vinegar. 
 
 ARTICHOKE PICKLE. 
 
 Wash them clean, put them in salt and water, 
 and two days after, wipe dry, and put them in 
 vinegar. 
 
 FANNIE’S VINEGAR SAUCE. 
 
 Take one gallon of vinegar, half an ounce of 
 ground black pepper, two boxes of best mustard, 
 
230 MRS. ELLIOTT’S HOUSEWIFE. 
 
 half an ounce of red pepper, half an ounce of 
 ground spice, one pound of sugar, half a pound of 
 horse-radish grated. Mix it well and bottle it for 
 meats. 
 
 FANNIE’S TOMATO CATCHUP. 
 
 Peel one gallon of tomatoes, put four tablespoon- 
 fuls of black pepper, same of salt, two of mustard, 
 and one of allspice in them, and one quart of strong 
 vinegar; add sugar to the taste (one half pound 
 may do), put it in a kettle, and simmer it eight 
 hours over a slow fire. 
 
 SOUR-KROUT. 
 
 Line a clean barrel with cabbage leaves on the 
 bottom and short distance up the sides. Then put 
 a layer of fine cut cabbage, three inches high, and 
 sprinkle four tablespoonfuls of salt on it; press it 
 tight with the hand. Put in four layers this way, 
 and then pack hard with a wooden pounder. Four 
 more layers and another pounding, and so on until 
 the barrel is full. Cover with cabbage leaves, and 
 put a board and weight on it, and set it away to fer- 
 ment. At the end of three weeks, remove the 
 scum, and if necessary, add water enough to cover 
 the kront. 
 
 SAUCE FOR WINTER. 
 Cut up five pounds of white cabbage, five pounds 
 of full grown green tomatoes, three pounds of on- 
 ions, one pound of full grown green pepper. “Mix 
 
PICKLES AND SAUCES. 231 
 
 them well with one ounce whole grains of black 
 pepper, same of allspice and cloves, one ounce of 
 mint leaves, and one and a half of salt. Pack it in 
 a clean vessel, put a weight on the top, keep it in a 
 cool place, and in two months it will be nice to use 
 with meats. 
 
 NONA’S CHOW CHOW. 
 
 Chop three heads of cabbage; take half a pint 
 white mustard seed, same of horse-radish scraped ; 
 put a layer of cabbage in a jar, then the seed and 
 radish, and cover them with a sprinkle of salt. 
 Do this until the jar is full, and cover with cider 
 vinegar, and put in two ouncés of sugar. 
 
 ANOTHER CHOW CHOW. 
 
 Three gallons of chopped cabbage, one teacupful 
 of black and white mustard seed, six pods. of red 
 pepper chopped fine, two dozen cucumbers out of 
 salt, eight onions, half a cup of ground allspice, pep- 
 per, cloves, ginger, and horse-radish, chop a little 
 green celery, and mix it allin a jar. Boil enough 
 vinegar to cover it, with two ounces of sugar to a 
 quart. 
 
 MRS. BAKER'S PREMIUM MANGOES. VA. 
 
 Put small melons or cucumbers in strong brine 
 of salt and water for two days; scald them three 
 times by boiling the brine and pouring it back over 
 them. Then mix half vinegar and water and scald - 
 them three days in that. For a three-gallon jar 
 
2382 MRS. ELLIOTT’S HOUSEWIFE. 
 
 take one teacup of black pepper, same of allspice, 
 one and a half of ginger, half an ounce of mace, 
 same of cloves, and beat all together, but not fine. 
 Chop one large head of cabbage and eight onions, 
 scrape two teacups of horse-radish and mix one 
 quart of white and black mustard seed. Weigh 
 five pounds of sugar, put one teaspoonful in each 
 mango, and mix part of the spices with three cups 
 of it and add the cabbage and onion. Fill the man- 
 goes, then take the balance of the sugar and spices 
 and boil in sufficient vinegar to fill the jar; pour it 
 boiling hot over them and tie up closely. 
 
 MUSHROOM CATCHUP. 
 
 Take one peck of mushroom flaps from the stem, 
 wash, salt, and crush them. Boil them three hours, 
 and strain them through a cloth; put the liquor on 
 the fire with salt to taste, cloves and garlic the 
 same, and boil until the quantity is reduced one 
 half. A very few cloves of garlic and fourth of an 
 ounce of cloves is quite enough for a peck. 
 
 MRS. STEWART’S CHOPPED PICKLE. 8. C. 
 
 Two gallons of green tomatoes sliced, five table- 
 spoons of ground mustard, three gills of white mus- 
 tard seed, two tablespoonfuls of allspice, two of 
 cloves, one gill of salt, one quart of chopped onions, 
 one pound of sugar, one gallon of vinegar, two ta- 
 blespoons of ground ginger. Put into a kettle and 
 boil till it becomes thick and the tomatoes look 
 clear. 
 
ICKLES AND SAUCES. 233 
 
 MRS. STEWART’S GREEN TOMATO CATCHUP. 8. C. 
 
 Stew sliced green tomatoes till they can run 
 through a coarse sieve. Add some good strong vin- 
 egar, a little salt, sugar, black pepper, mustard, and 
 onions chopped fine, and cook well. One gallon of 
 tomato juice, half gallon of vinegar, two tablespoon- 
 fuls of salt, six of black pepper, three onions, half 
 pint of mustard seed, and half pound of sugar, will 
 be the right proportion. . 
 
 OIL MANGOES. 
 
 Mix one quart of white and black mustard seed, 
 add one ounce of mace, same of cloves, four ounces 
 of horse-radish scraped, the same of ground ginger 
 and garlic, with a little turmeric, celery seed, and 
 sugar. Beat them together in a mortar and make 
 into a paste with oil. If your mangoes have been 
 greened and prepared in the usual way for pickles, 
 fill them with this paste and cover them over with 
 boiling hot vinegar and tie them up closely. 
 
 TURMERIC PICKLE. 
 
 Slice cucumbers and onions, equal parts, and put 
 them in salt and water; change it every day for 
 three days. Then scald them in vinegar. To 
 three gallons put one cup of allspice, same of mus- 
 tard and black pepper, two pounds of brown sugar, 
 and enough turmeric to color it yellow. Put it in 
 a jar with a dessert-spoonful of sweet oil and a layer 
 of spice on each layer of cucumber and onion, 
 Cover it with cold vinegar and stir frequently. 
 
934 MRS. ELLIOTT’S HOUSEWIFE. 
 
 OXFORD SAUCE. 
 
 Half a gallon of vinegar, half a tablespoonful of 
 cayenne pepper, half a teaspoonful of allspice, two 
 spoonfuls scraped horse-radish, one gill of ground 
 mustard, and a quarter of a pound of sugar. Mix 
 all well together, and bottle it for fish or meats. 
 
 RED PEPPER CATCHUP. 
 
 Take four dozen pods of ripe or green peppers, 
 two quarts of vinegar, one quart of water, three ta- 
 blespoonfuls of grated horse-radish, five onions sliced, 
 one handful of garlic, and boil it until the onion is 
 soft. ‘Then strain it, and when cold bottle it. 
 
 FRENCH PICKLE. 
 
 Chop one gallon of cabbage, quart of onions, half 
 gallon green tomatoes, six pods of peppers, three 
 tablespoonfuls of mustard, one of ginger, cloves, 
 cinnamon, celery seed, horse-radish, two of salt, 
 quarter of a pound of sugar, half a gallon of vinegar. 
 Cover with salt one hour, and then add vinegar 
 and spices, and boil until tender. 
 
 “STRENGTH AND HONOR ARE HER CLOTHING.” 
 
 Strength is given to enable you to discharge faithfully the 
 duties incumbent on, and necessarily intrusted to the head of the 
 family, and strength of mind to administer to the daily wants of 
 your household. The infant is to be taught and trained by you 
 for the special service for which God created it. Teach it honesty 
 and truthfulness from the mother’s breast. Teach it to honor 
 father and mother, and exemplify that command by your daily 
 life. N-ver deceive the one you have chosen to be a companion, 
 
PICKLES AND SAUCES. one 
 
 ou 
 
 While he provides for the bodily wants of each, you should train 
 his child to maintain the honor due unto his name. Let all your 
 wants and cares be known to him; strengthen his love by 
 honoring his word; strengthen his happiness by seeing you 
 are happy; strengthen his hope of eternal life, by your 
 Christian walk and conversation. Let him honor you as the 
 mother of his child by the gentle influence of the necessary disci- 
 pline it is your duty to exert; and you, strengthened by his smile 
 
 of approval, may cause future generations to clothe your names 
 with strength and honor. 
 
730 MRS. ELLIOTT'S. HOUSEWIFE. 
 
 CAKE. 
 
 REMARKS ON MAKING CAKE. 
 
 BEFORE commencing operations for cake making, 
 have placed on a table, first, your scales to weigh ; 
 second, plates and dishes to turn the different 
 ingredients in; third, a large earthen bowl or tin — 
 pan that is commonly called a dish-pan ; fourth, a 
 large dish ; fifth, a wooden bowl or tray with a sieve 
 in it; sixth,a cup or glass tumbler; seventh, a 
 wire egg whip; eighth, a-large spoon or wire spoon ; 
 ninth, a nutmeg or large grater; tenth, a rolling-pin 
 and biscuit board ; eleventh, the pans you wish to 
 bake in, — nicely greased with lard, and paper cut 
 to fit evenly in the bottom. Weigh your flour and 
 turn it in the sieve ; then your sugar and put it in a 
 plate ; then your butter and put it in the flour 
 (after sifting it in the tray). If your sugar is 
 coarse or lumpy, place it on the biscuit board 
 and roll it with the rolling-pin and then run it 
 through the si€ve. Cream the butter and flour 
 together until smooth and white. Break your 
 egos, whites in the large flat dish, yelks in the 
 wooden bow! or large tin pan that the whole is to 
 be mixed in; beat them well and then add your 
 sugar. Recollect it is of more importance to beat 
 the yelks and sugar light than any other part of the 
 
CAKE. 237 
 
 eake. When light, put in a small piece of the flour 
 and butter at the time, and mix it well in, occasion- 
 ally adding some of the white of egg that has been 
 beaten to a stiff froth ; continue itis the whites 
 until all are well stirredin. Have brandy in your 
 cup or glass, and your nutmeg erated in it; mix 
 it well, and pour it slowly in with any extract you 
 may prefer. Give the whole one hard beat, and then 
 fill your pans and follow directions for cake baking. 
 Read over your directions, and see if you have 
 not brought into requisition all the eleven articles 
 named to be used, and after having them all 
 nicely cleaned, return them to their respective 
 places in closet or pantry, until cake-making day 
 again requires their use. If you make small 
 cakes you must roll them on your biscuit board, 
 and then you will require tin cutters of different 
 shapes or a glass tumbler. Flour your board well 
 and roll the dough out in sheets, and cut them out ; 
 gather up the pieces around the shape, work it 
 up, roll out again, or mix it with the next piece 
 you break off; have your stove pans in readiness 
 and fill them, or put them on the board and tray 
 and send them to the Dutch oven, following 
 directions for cooking small ‘cakes. If you make 
 jumbles and have not a mould to put your dough in, 
 roll it out with the hand and sprinkle fine sugar 
 on the board in place of the flour. If cake 
 batter for small cakes, have the pans all greased, 
 put them on a large waiter, and send them to be 
 baked, and as soon as the first are done turn the 
 
238 MRS. ELLIOTT’S HOUSEWIFE. 
 
 cake out, put the pans in hot water, wash and wipe 
 them dry, then grease again. and fill as the first, 
 always allowing room for them to rise; when done, 
 let them cool before packing them away. 
 
 REMARKS ON BAKING. 
 
 To tell a quick oven, hold: your hand in until you 
 count twenty ; slow one, count thirty. The lid of 
 the oven must be heated until it browns flour, to do 
 nice baking, and the degree of heat kept up by con- 
 stantly adding fine embers on the lid and under- 
 neath. In baking cake in a Dutch oven, never let 
 a large coal be on the lid or under, as it will bake a 
 hole through the cake. Raise the lid as seldom as 
 possible, turn the oven occasionally, and always put 
 a ring of embers.on the hearth, in front of the oven, 
 to keep equal heat. When the cake begins to brown 
 on the top, raise the lid, and cover the oven with 
 paper, then put the lid on. The paper prevents its 
 being too brown. Keep more fire under than on 
 the top, as it rises better. When the cake leaves the 
 sides of the pan, run a steel knife through it, and if 
 it comes out clean it is done, Brush the fire from 
 the oven and let it remain a few minutes; take it 
 out, and wrap a towel around the pan a short time. 
 If it does not come out easily, wet a cloth with cold 
 water and put it on the bottom of the pan, and turn 
 it over on a plate; knock the sides and it will come 
 out smooth. Wheat bread is cooked (like cakes) 
 in a slow oven; corn meal should have a quick 
 oven. Never put a cake to bake ina hot stove: 
 
CAKE. 239 
 
 let it be cool, and raise the heat as the cake rises. 
 Biscuit must be baked in a quick oven, hot enough 
 to brown flour; crackers in a slow one; sugar tea 
 cakes in a quick, and molasses in a slow oven. 
 Graduate the heat of the stove for baking by the 
 dampers. 
 
 BELLA’S FRUIT CAKE. 
 
 Prepare the day before it is wanted, one pound 
 of currants, well washed and dried, stone two 
 pounds of raisins, and cut in shreds half a pound of 
 citron. Next morning beat twelve eggs separately, 
 stir one pound of sugar in the yelks, cream one 
 pound of flour and one of butter together, and mix 
 it well with the eggs and sugar; flour your fruit 
 well and slowly stir it in; layer of raisins, then 
 currants and citron until all are in; then stir in a 
 glass of brandy (half gill), one tablespoonful of 
 ground cloves, one of cinnamon, and one of mace. 
 When well mixed, pour it in a pound and a half tin 
 pan or mould, place it in a warm oven or stove, 
 and bake slowly for three hours. 
 
 BROWN SUGAR CAKES. 
 
 Two quarts of flour, sift and rub quarter of a 
 pound of butter in it; beat together ten eggs, and 
 one and a half pounds of sugar ; stir in it a wine- 
 glass of brandy, with a nutmeg and some orange 
 peel grated in it; then work the flour and butter 
 up with it, roll it out, and bake in a stove pan or 
 oven, in cakes cut out with a shape. 
 
240 _ MRS. ELLIOTT S HOUSEWIFE. 
 
 JULIA’S GINGERBREAD. — 
 
 Stir halfa pound of brown sugar, and half a pound 
 of butter together ; add one pint of molasses, large 
 teaspoonful of cinnamon, one of allspice, and one of 
 cloves, with four tablespoonfuls of ginger; then al- 
 ternately, five beaten eggs and one pound and a 
 half of flour ; stir it well, and at the last put in half 
 a teaspoonful of pearlash or cooking soda well dis- 
 solved, and bake in a pan. 
 
 COMMON GINGERBREAD. 
 
 Rub one pound of butter and two and a half 
 pounds of flour together; put in half a pound of | 
 brown sugar, three tablespoonfuls of ginger, and 
 teaspoonful of pearlash dissolved. Make it in a 
 stiff dough with one pint of milk and half a pint of 
 molasses; roll out in thin cakes, cut them with 
 cake cutters, and bake. 
 
 LUCY’S THIN GINGER CAKES. 
 
 Sift four large tablespoonfuls of ginger with two 
 quarts of flour; rub in half a pound of butter or 
 lard, and make it in a dough with molasses, thick 
 enough to roll out, and cut with shapes or a tumbler; 
 roll them thin, and bake in stove pans or oven. 
 
 GINGER CAKES. 
 Beat three eggs well, add half a pint of cream, 
 then put it in a saucepan over the fire, and stir un- 
 til warm. Put in one pound of butter, one and a 
 
CAKE. ° 241 
 
 half pounds of white sugar, two and a half pounds 
 of ginger ; ,stir it carefully over the fire until the 
 butter is melted. Then pour it on two pounds of 
 flour, form a paste, break it as you do biscuit, roll 
 it out, and cut it with thin shapes. Bake in a* 
 warm oven, hs 
 
 GINGERBREAD NUTS, 
 
 Rub one quarter of a pound of butter in one 
 pound of flour, half a pound of sugar, ounce of 
 ginger, peel of one lemon, and three eggs. Work 
 it well and bake in small thin cakes, rolled out. 
 
 KNOX GINGER-CAKES. 
 
 Five cups of flour, four eggs, one cup of sugar, 
 one of butter, one of sour milk, half cup of molas- 
 ses, one tablespoonful of ginger, teaspoonful of 
 soda. Roll out and bake. 
 
 -- LOUISIANA GINGER-CAKE. 
 
 Heat one pint of molasses ; put in a cup of but- 
 ter, melted, three eggs beat together, teaspoonfui 
 of soda, and one pound of flour with tablespoonful 
 of ginger. Bake it in a pan and eat with butter. 
 
 JOHNSON TEA-CAKE. 
 
 One and a quarter pounds of flour, four eggs, 
 one pint of milk, one pound of sugar, four tea- 
 spoonfuls of yeast powder or one tablespoonful of 
 
 yeast. Beat sugar and eggs together, then the 
 16 
 
249 MRS. ELIAOTT’S HOUSEWIFE. 
 
 milk and yeast, and then the flour. Let it rise two 
 hours in a warm place and bake in a quick oven. 
 
 SPANKMEDOWN. 
 
 Five cups of flour, two of molasses, two of butter, 
 two of sugar, one of milk, half a pound of raisins, 
 two large spoonfuls of ginger, one grated nutmeg, 
 and two teaspoonfuls of saleratus. Throw all the 
 ingredients in a tray. Work all well together, and 
 bake in one large pan or small ones, as you prefer. 
 
 WHITE CUP-CAKE. 
 
 Four pounds of flour, two pounds of sugar, and 
 one of butter. Beat five egos with the sugar; put 
 one teaspoonful of soda in a cup of sour milk; grate 
 one nutmeg and put in it, with one teaspoonful of 
 cinnamon. Then cream the butter and flour to- 
 gether, add the eggs and sugar, with the other in- 
 gredients, stir it well, and bake in a tin mould. 
 
 LOAF-CAKE. 
 
 Three pints of flour, five eggs beat with two cups 
 of sugar and two of butter, one cup of molasses 
 stirred in, and then the flour, one teaspoonful of 
 allspice, and at the last, one of soda and two of 
 cream of tartar, dissolved in sweet milk and well 
 stirred in. Bake in a large pan. 
 
 MEASURE CAKE. 
 
 One pint of flour, one teacup of butter, two of 
 sugar, a grated nutmeg, and four eggs. 
 
CAKE. 243 
 
 ALMOND CAKE. NO. I. 
 
 Blanch one pound of almonds and beat them to 
 a paste with rose-water ; cream one pound of sugar 
 and the same of butter tegether. Beat the whites 
 of sixteen eggs to a stiff froth, and sift one pound 
 of flour; add two tablespoonfuls of flour and two 
 of eggs to the butter and sugar, alternately, until all 
 are in. ‘Then add the almonds and bake immedi- 
 ately. 
 
 ALMOND CAKE. NO. 2. 
 
 Cream one pound of butter ahd the same of 
 sugar together. Beat ten eggs well, add the sugar 
 ‘and butter to the yelks and then the whites, stir 
 in slowly one pound of flour, two pounds of stoned 
 raisins, one pound of citron cut small, one grated 
 nutmeg, and one pound of blanched almonds that 
 have been well beat in a marble mortar; grease 
 your cake mould, line the bottom with paper to 
 fit nicely, and bake slowly two hours. 
 
 THORPE WHITE CAKE. 
 
 Cream one pound of sugar and half a pound of 
 butter well together; stir in slowly one pound of 
 flour and the whites of fifteen egos beaten to a stiff 
 froth, and a wine-glass of white brandy. Bake 
 in a quick oven. 
 
 SPONGE-CAKE. 
 
 Beat ten eggs separately, put in their weight of 
 sugar and the weight of seven in flour; beat sugar 
 
244 MRS. ELLIOTT’S HOUSEWIFE. 
 
 and yelks together, then add the whites, and 
 sprinkle the flour slowly in. 
 
 CORN STARCH CAKE. 
 
 Stir to a froth three quarters of a pound of but- 
 ter and one pound of fine white sugar, add one half 
 cup of sweet cream and the whites of nine eges 
 beaten very light. ‘Take from a pound package of 
 corn starch two tablespoonfuls and replace it with 
 same quantity of flour; then sift it and stir it in. 
 Flavor with lemon. 
 
 CORN POUND-CAKE. 
 
 One pound of sugar, half pound of butter, one 
 pound of corn meal, five eggs well beaten, one 
 teacup of milk or cream, with a teaspoonful of 
 saleratus. Take out a teacup of meal and put one 
 of flour in place of it. Flavor to your taste. 
 
 SPONGE-CAKE. 
 
 Take the yelks of five eggs, the white of one, 
 and beat with half a pound of sugar anda tea- 
 eupful of water until thick as pound-cake ; then 
 add slowly six ounces of flour. 
 
 WHITE CAKE. 
 
 Beat the whites of-four eggs to a stiff froth, then 
 add half a cup of sour cream, same of butter, one 
 and a half cups: of sugar, three of flour, and 
 teaspoonful of soda and lemon. 
 
 & 
 
CAKE. 245 
 
 GINGER POUND-CAKE. 
 
 Beat six eggs, add two cups of sugar, two of 
 molasses, two of butter, two tablespoonfuls of 
 powdered ginger, one of cinnamon, one nutmeg 
 grated, one teaspoonful of saleratus, one of lemon 
 extract; beat all well together and stir in six cups 
 of flour. Bake in two pans. 
 
 SOFT GINGERBREAD. 
 
 Beat three cups of flour, one of butter and one 
 of sugar together; add one cup of molasses and 
 one of sour cream, with a little of the flour. 
 Beat separately four eges, add the yelks with 
 more of the flour; put one tablespoonful of ginger, 
 same of cinnamon, one teaspoonful of ground cloves, 
 and one of soda ; stir in two cups of fruit, the whites 
 of the eggs and the remainder of the flour. Bake in 
 tin pans well greased. 
 
 CUP SPONGE*CAKE. 
 
 Three cups of sugar, same of flour, nine eggs, 
 three tablespoonfuls of cold water. Flavor to the 
 taste. 
 
 SARATOGA SPRINGS CAKE. 
 
 Mix four cups of sugar and two of butter to- 
 gether; dissolve two teaspoonfuls of saleratus in 
 two cups of milk, beat six eggs, add them alter- 
 ‘nately with the milk, and eight cups of flour, to the 
 sugar and butter; grate a nutmeg, and put a little 
 mace with it, stir it in and bake in two cakes. 
 
- 
 
 246 MRS. ELLIOTT’S HOUSEWIFE. 
 
 CREAM CAKE. 
 
 Beat five eggs with three cups of sugar, add 
 one cup of butter, one of cream, and four of flour, 
 one teaspoonful of saleratus, dissolved and put in at 
 the last. 
 
 WHITE MOUNTAIN CAKE. 
 
 Stir one cup of butter and three of sugar together ; 
 dissolve one teaspoonful of cream tartar and half 
 the quantity of soda in half a cup of sweet milk ; 
 then the whites of ten eggs beaten to a stiff froth 
 and-three and a half cups of flour slowly stirred 
 in. Bake this in three cakes. Ice each cake, pile 
 them in layers, and ice the top and sides. 
 
 ~L owe JELLY CAKE. 
 
 Beat three eggs and two cups of sugar, add one 
 of milk and hath cup of butter, half a teaeocn ial of 
 soda and one of cream tartar sifted in three and a 
 half cups of flour; bake it in tin plates, cover with 
 jelly and so on four or six times. 
 
 FANNIE’S SUGAR CAKES. 
 
 Work one quarter of a pound of butter in two 
 quarts of flour; beat ten eggs with one and a half 
 pounds of sugar, put a gill of brandy and one nut- 
 meg grated in the eggs, and work the flour in it toa 
 stiff dough. Roll them out and cut with shapes. 
 
| AS) 
 > 
 =-4 
 
 CAKE. 
 
 FANNIE'S HASTY CAKE. 
 Beat four eggs and four cups of sugar together, 
 add one cup of butter, sift one teaspoonful of soda 
 in six cups of flour, and stir it in with two tumblers 
 
 of buttermilk. Bake quick. 
 
 FANNIE’S JUMBLES. 
 
 Two quarts of flour, two pounds of sugar, ten 
 eggs, three quarters of a pound of butter ; work it 
 up in one mass, roll it thin, and glaze them with 
 white of egg put on with a feather, and bake them 
 a light brown. 
 
 b & 
 HETTIE'S DELICATE CAKE. 
 
 Cream seven ounces of butter and beat the 
 whites of eight eggs to a stiff froth. Mix in slowly 
 one pound of white sugar, then stir in one pound 
 of flour with the butter, put in half a nutmeg 
 erated fine, and flavor with extract of lemon, al- 
 monds, or a little rose-water. Bake it in a buttered 
 pan with white paper over the butter, cut to fit in 
 the bottom smoothly. 
 
 FANNIE'S SPONGE-CAKE. 
 
 Weigh ten eggs and put their weight in sugar in 
 twelve yelks. Beat the ten whites to a stiff froth, 
 put it in the yelks with the juice and grated peel of 
 one lemon. ‘Then slowly stir in the weight of six 
 voos in flour, and bake immediately. Sponge-cake 
 must not have much grease in the pan. 
 
248 MRS. ELLIOTT’S HOUSEWIFE. 
 
 ONE POUND FRUIT-CAKE. 
 
 One pound of flour and same of butter creamed 
 together, one of sugar, and twelve eggs beaten. Add 
 the flour and butter, gill of brandy with a teaspoon- 
 ful powdered mace and cinnamon in it. Beat well, 
 and then add one pound of stoned raisins well 
 floured, same of citron cut fine, and one pound of 
 almonds blanched in rose-water. Bake in a quick 
 oven. 
 
 FANNIE'S WHITE CAKE. 
 
 Beat to a stiff froth the whites of twelve eggs ; 
 cream twelve ounces of sugar with ten ounces of 
 butter, season with lemon extract, and stir in four- 
 teen ounces of flour, and bake at once in a quick 
 
 oven. 
 FANNIE’S GOLD CAKE. f 
 
 One cup of butter, two of sugar, four of flour, 
 one of milk, four eggs, one teaspoonful of soda, and 
 two of cream tartar. Beat-eggs and sugar, then 
 flour and butter. Mix the cream tartar and soda 
 in the milk, and stir it in just as you put it in to 
 bake. | 
 
 NONA’S DELICATE CAKE. 
 
 Stir to a cream one pound of white sugar and 
 one pound of fresh butter, with the salt washed 
 out. Put one teaspoonful of lemon extract and one 
 of vanilla in it, then the beaten whites of twenty 
 eggs, beaten to a stiff froth, then one pound of 
 flour slowly stirred in. Bake immediately in a 
 quick oven. 
 
CAKE. 249 
 
 NONA’S CORN-STARCH CAKE. 
 
 One cup of butter, two of sugar, one cup of sweet 
 milk, two of flour, one of corn-starch, one teaspoon- 
 ful of soda, and two of cream tartar, and the beaten 
 whites of five eggs. A 
 
 NONA’S WHITE CAKE. 
 
 Three cups of sifted flour, one and 4 half of su- 
 gar, one cup of sweet milk, one egg, two table- 
 spoonfuls of butter, two teaspoonfuls cream tartar, 
 one of soda, and one of essence of lemon. Beat 
 the butter and sugar to a cream, dissolve the soda | 
 in the milk, and put that into the egg and essence 
 and two cups of flour. At the last, sift the cream 
 tartar in the other cup of flour and stir it lightly in. 
 
 BLACKBERRY CAKE. 
 
 Beat four egos with two cups of sugar, one cup 
 of butter, three and a half of flour, with one tea- 
 spoonful of soda sifted in it; add one cup of sour 
 milk. If your milk is sweet, put one teaspoonful of 
 vinegar in it. Stir it well, and then stir in one cup 
 of preserved blackberries ; flavor it with lemon. It 
 is a nice dessert with wine sauce. 
 
 LAURA'S CUP CAKE. 
 One cup of cream, one of sugar, two of flour, 
 two eggs, half a teaspoonful of soda, and one of 
 cream tartar. Bake in shapes. 
 
250 MRS. ELLIOTT’S HOUSEWIFE. 
 
 LAURA'S COCOANUT CAKE, y 
 
 Four cups of flour, three cups of Gans sugar, 
 one cup of milk, half a cup of butter, three eggs, 
 one teaspoonful of cream tartar, and one nearly fall 
 of soda. Mix well and add one cocoanut nicely 
 erated. : 
 
 LAURA'S DROP CAKES. 
 
 Beat three egos and six ounces of sugar, add 
 three ounces of butter and eight ounces of flour. 
 Drop it from the spoon in a warm oven and bake 
 
 quickly. 
 
 SIS SUBMIT’S MOLASSES CUP CAKE. 
 
 Two cups of molasses, same of butter, one of 
 milk, two eggs, one teaspoonful of soda, a nutmeg 
 or lemon extract to flavor it. Mix all together, and 
 stir flour in until so stiff the spoon will not easily 
 move, and bake in a pan. % 
 
 PLAIN MOLASSES CAKES. 
 
 Take three quarts of flour and sift it with two 
 large spoonfuls of ginger. Work one tablespoonful 
 of lard and one of butter in it, then work it to a stiff 
 dough with molasses. Roll them thin on a biscuit 
 board and bake them in a moderate oven. 
 
 FANNIE’S GINGERBREAD. 
 
 Beat six eggs with two cups of sugar and two of 
 molasses. Add one cup of butter, one teaspoonful 
 of ginger, same of soda, and work it in ten cups of 
 flour. 
 
CAKE. 951 
 
 FANNIE’S BUTTERMILK CAKE. 
 
 Ons pound of flour, one of sugar, half a pound 
 of butter. Beat six eggs light with the sugar, add 
 the butter, then the flour, with a teaspoonful of 
 soda in buttermilk enough to make it as pound- 
 cake batter. 
 
 MATTIE’S WHITE CAKE. 
 
 Beat the whites of fifteen eggs to a stiff froth. 
 Cream one pound of fine white sugar, and half a 
 pound of nice fresh butter together. Mix the eggs 
 with it and slowly sprinkle in one pound of fine 
 flour. Season with one gill of white brandy and 
 two teaspoonfuls lemon extract. 
 
 FANNIE’§ COCOANUT CAKE. 
 
 Beat twelve eggs separately ; cream half a pound 
 of butter in one pound of flour, beat the yelk of 
 egg and one pound of sugar together. Then add 
 two pounds of almonds that have been blanched 
 and beat smooth in rose-water, and two grated co- 
 coanuts ; grease your pan, line the bottom smoothly 
 with white paper, grease that, and bake the cake in 
 a quick oven. 
 
 FANNIE’S BLACK CAKE. 
 
 Beat twenty eggs, one pound and a half of sugar 
 with the yelks; cream one pound of butter with 
 one and a half pounds of flour and stir it in the 
 yelk and sugar, then put in two wine-glasses of 
 
252 MRS. ELLIOTT’S HOUSEWIFE. 
 
 brandy with one of wine, with two teaspoonfuls of 
 cinnamon, four grated nutmegs, teaspoonful of mace 
 stirred in the brandy. Flour three and half pounds 
 of raisins, three of currants, one and a half of cit- 
 ron and put it slowly in, with half pound of 
 blanched almonds. 
 
 MARY’S PLAIN CAKE. §&. C. 
 
 Two cups of flour, two eggs, one cup of sugar, 
 half cup of butter, the same of sweet milk, half 
 teaspoonful of soda. Flavor with nutmeg and a lit- 
 tle brandy. Drop on buttered tins and bake. 
 
 MRS. HOPSON’S GINGER CAKE. 8. CG. 
 
 One cup of sugar, one cup of butter, one of mo- 
 lasses, four eggs well beaten, four cups of flour, 
 three fourths of a cup of sweet milk, with one tea- 
 spoonful of soda dissolved in it. Ginger and spice 
 to your taste. Bake in buttered tins. 
 
 MAGGIE’S CUP CAKE. &. &. 
 
 One cup of butter, two of-sugar, three of flour, 
 four eggs, one teaspoonful of soda; if too stiff add 
 a little cream. Flavor to the taste and bake in 
 buttered tins. 
 
 MRS. FRAZER'S JUMBLES. 8S. C. 
 
 Five eggs, three cups of sugar, one and a half of 
 butter, one teaspoonful of soda ; flour to make stiff 
 enough to roll. Flavor tothe taste with spices or 
 essence. ) 
 
CAKE. . 258 
 
 WAFER CAKES. i 
 
 Beat six eggs very light. Put half a pound of 
 sugar in the yelks, and a quarter of a pound of but- 
 ter. Mix the eggs and stir in enough flour to make 
 a stiff batter. Season with lemon extract and nut- 
 meg. Heat wafer irons and grease them, put two 
 large spoonfuls of the batter in and cook. Turn them 
 as you take them from the irons. Have anice round 
 smooth stick to roll them on. Fill the hollow with 
 whipped cream and put preserved strawberries in 
 each end. Plain pound-cake batter makes them 
 very nice. One teaspoonful will do to put in the 
 irons. 
 
 FEATHER CAKE. 
 
 Beat four eggs, with four cups of sugar, one cup 
 of butter, and one of milk. Sift one teaspoonful of 
 soda and two of cream tartar in six cups of flour, 
 stir it in and flavor with lemon. 
 
 TIPTOP CAKE. 
 
 Five egos well beaten, with four cups of sugar, 
 one cup of butter, two of milk, and six cups of flour 
 piled up, with one teaspoonful of soda, same of cream 
 tartar sifted in it, and slowly stirred in the egos and 
 milk. Flavor with one teaspoonful essence of al- 
 monds. 
 
 DOVER CAKE. 
 
 Two eggs beat with one cup of sugar, one half 
 eup of butter and same of milk beat in it, two cups. 
 of flour, with half teaspoonful soda and one tea-: 
 
254 MRS. ELLIOTT’S HOUSEWIFE. 
 
 spoonful cream tartar sifted in it. , Stir all well to- 
 gether and flavor with nutmeg. 
 
 COFFEE CAKE. 
 
 One cup of cold coffee strained, one cup of sour 
 cream, two large cups of brown sugar, five eggs, 
 one cup of currants, one of raisins, one teaspoonful 
 of cloves, allspice, cinnamon, one grated nutmeg, and 
 a teaspoonful of saleratus, with flour enough to make 
 it stiff. | 
 
 WHITE CAKE. 
 
 Take’one pound of pounded sugar, the same of 
 flour, and half pound of butter. Beat the whites 
 of nine eggs, cream the sugar and butter together, 
 add the eggs and then the flour, after it has been 
 sifted, with one. teaspoonful of soda and two of 
 cream tartar in it. Bake it in jelly cake pans. 
 
 LEMON CAKE. 
 
 Beat five eggs with two cups of sugar, one of 
 butter and four of flour, the juice and grated peel 
 of one lemon, and a cup not quite full of milk. If 
 it is sour, put enough soda in it to sweeten it. Beat 
 
 all hard and bake in patty-pans. 
 
 LOAF CAKE. 
 
 One cup of molasses, warmed, with half a cup of 
 butter in it; two eggs stirred in when cold, two 
 cups of flour, and one of currants or dried cherries, 
 chopped fine; half a cup of sugar beat in, with a 
 teaspoonful of soda touched with vinegar. Flavor 
 with any extract or spice. 
 
CAKE. | 25D 
 
 QUEEN CAKES. 
 
 Wash and dry one pound of currants, and mix 
 them with the same weight of flour and fine 
 sugar; wash one pound of butter in rose-water, 
 then mix with it eight well beaten eggs, and 
 gradually the flour, sugar, and currants ; beat it an 
 hour. Grease little tin shapes or-cups, fill half full, 
 sprinkle a little sugar over the top, and bake them 
 in a moderate oven. 
 
 MAY QUEEN CAKE 
 
 Beat two pounds of butter to a cream with two 
 tablespoonfuls of essence of lemon or rose-water ; 
 then add two pounds of flour, two pounds of white 
 sugar, and ten eggs well beaten ; add half a pound 
 of blanched almonds, and half a pound of citron 
 cut fine. Beat it all well together, put it in tin 
 shapes well greased, and bake them a light brown. 
 
 DROP SUGAR CAKES. 
 
 Beat eight eggs very light, add one pound of 
 sugar, same of flour and teaspoonful of essence of 
 lemon ; drop them from the spoon in the oven, and 
 bake. 
 
 ALMOND CAKE. 
 
 Blanch a half pound of sweet and an ounce of 
 bitter almonds, put them ina marble mortar with 
 a few drops of cold water and beat them to a paste. 
 Then add to them ten eggs; beat light and slowly 
 one pound of fine white sugar and half a pound 
 
256 MRS. ELLIOTT’S: HOUSEWIFE. 
 
 melted butter; beat all well together and then add 
 the rind of a lemon grated fine; put it in a cake 
 mould greased with lard, and bake it one hour and 
 
 a half. Excellent. 
 
 CARAWAY-SEED CAKE, 
 
 Cream one pound of butter and one of sugar 
 together, beat the yelks of eighteen eggs and the 
 whites of ten separately, mix in the whites first and 
 then the yelks and beat for ten minutes. Add 
 two grated nutmegs, and sprinkle in one pound 
 and a half of sifted flour; then beat in three ounces 
 of picked caraway seeds, and put it immediately 
 in your oven and bake an hour. 
 
 SWEET POTATO CAKE. 
 
 Take some fine old Currituck yams, slightly par- 
 boil them, and grate one pound. Beat twelve eges 
 with two pounds of sugar, and one pound of butter 
 mixed in with the yelks and sugar; add two table- 
 spoonfuls of flour with half a teaspoonful of soda 
 in it and one of cream tartar; slowly sprinkle in 
 the potato and white of egg, give it one beat, and 
 bake it in three square shallow pans. You can 
 flavor it if you wish, but it is not needed. 
 
 BETTIE’S MOUNTAIN CAKE. 
 
 One pound of flour, one of sugar, half pound of 
 butter, six eggs, one teaspoonful of soda dissolved 
 im a cup of milk, two of cream tartar sifted in the 
 flour ; season to the taste with lemon and nutmeg, 
 
CAKE, - PAS i 
 
 CHESS CAKE. 
 
 The yelks of sixteen eggs, half a pound of but- 
 ter and one pound of sugar. Beat the whole very 
 light and flavor with lemon extract. Bake in shapes 
 lined with puff paste. 
 
 » 
 
 MRS. HOYT’S WHITE CAKE. 
 
 Cream one pound of flour and three fourths of 
 a pound of butter together, beat the whites of 
 eighteen eggs toa stiff froth and stir one pound 
 of fine sugar slowly in. Stir a little of the flour 
 and butter in‘at the time, till all are well mixed. 
 Flavor with one teaspoonful of almond extract and 
 bake it in a quick oven. 
 
 MRS. HART'S CREAM PUFFS. 
 
 Beat the whites of two eggs to a stiff froth and 
 mix it in one cup of sweet cream and a dessert- 
 spoonful of butter ; make it into a paste with flour 
 and roll it out as thin as a wafer; cut it by a 
 saucer and drop it in hot lard to fry a light brown 
 Cit will require but a few moments to cook). 
 When done take them out with a skimmer and 
 sprinkle sugar over them, while hot, through a piete 
 of coarse muslin. 
 
 COCOANUT PUFFS. 
 
 Put grated cocoanut in piles on a flat dish with 
 a dessert-spoonful to each ; put some jelly in small 
 
 pieces over the top, and pile whipped cream on 
 ORY tase 
 
238 MRS. ELLIOTT’S , HOUSEWIFE. 
 
 them, as for syllabub ; cut pieces of paper and put 
 the cocoanut on, if you want to move it, to decorate 
 with. 
 
 COCOANUT ON SPONGE-CAKE. | 
 Fill a large pan with sponge-cake batter, quarter 
 of an inch thick. Beat up sugar and egg as for 
 icing, stir the cocoanut in thick, and. flavor. with 
 lemon extract. When the cake is nearly done take 
 the pan out, cut it across with a knife, three inches 
 square, cover it with the cocoanut and egg, return 
 it to the stove or oven, and let it cook a light brown. 
 When preparing wedding cake for parties, this is 
 easily done with extra icing. 
 
 NEW ORLEANS JUMBLES. 
 
 Take a clean tray, and put in it one pound of 
 flour, one pound of sugar, one pound of butter, two 
 erated nutmegs, the rind of two oranges and of two 
 lemons grated; work it all up in a mass. Then 
 break two eggs on the dough and work them in. 
 Sugar the biscuit board with fine white sugar, as 
 you would with flour; roll a small piece of the 
 dough in it with your hands; join the ends as a 
 ring, and bake them in a clean stove pan, or Dutch 
 oven, washing it out clean every time you put fresh 
 ones in; take them out very carefully, after cooking 
 a few minutes, on a knife blade, and put them on 
 dishes to cool before packing away. They are very 
 rich, and taste as fresh as an orange. : 
 
CAKE. 259 
 
 LEMON CAKES. 
 
 Beat six eggs separately, add six ounces of white 
 sugar, put in slowly six ounces of flour, then the 
 whites of eggs and juice of the lemon. When well 
 beaten, sprinkle in the grated rind of the lemon, put 
 it in tin shapes, and bake in a warm oven. 
 
 MARTIN JUMBLES. 
 
 Sift one teaspoonful of soda in two pounds of flour 
 in a wooden tray. Throw in one and a half pounds 
 of brown sugar, three quarters of a pound of butter, 
 two tablespoonfuls of cinnamon, eight eges, leaving 
 out the whites of four, and a wine-glass of brandy ; 
 work all up in a mass, sprinkle some fine sugar on 
 your biscuit board ; roll a piece of the dough in your 
 hand, then in the sugar, and make it in form of a 
 ring, by joining the ends together; place them, not 
 very close, in a stove pan, or Dutch oven, and bake 
 a light brown ; let them cool a little, and take them 
 out carefully with a knife run under them ; wipe the 
 pan or oven out clean every time you put ina fresh 
 lot to bake, and never grease or flotir it. They are 
 very nice and keep well. _ 
 
 DOVER CAKE. 
 
 Half pound of butter, one pound of flour, one 
 pound of loaf sugar, half pint of milk, six eggs, wine- 
 glass of brandy, half glass of rose-water, one nutmeg, 
 teaspoonful of cinnamon, teaspoonful of saleratus dis- - 
 solved in lemon juice or a little vinegar. Stir the 
 
260 MRS. ELLIOTT’S HOUSEWIFE. 
 
 sugar and butter together ; add the spice and liquor, 
 egos and flour alternately, and gradually the milk. 
 If you choose you can add one pound of fruit, slowly — 
 putting it in. Bake in a greased mould. 
 
 BRADFORD CUP CAKE. 
 
 Hight cups of flour, with one teaspoonful of soda 
 sifted in it; work in it two cups of butter or lard ; 
 beat six eggs with two cups of sugar, two of molasses, 
 and one cup of sour milk, with spice to taste; beat 
 all together, and bake in a tin pan well greased. If 
 you use lard, put in a little salt. 
 
 PLAIN TEA CAKES. 
 
 Six eggs with coffee cup of sugar beat together, 
 tablespoonful of lard or butter ; work well; roll out 
 and cut small with tin shapes. 
 
 INDIAN POUND-CAKE. 
 
 The weight of eight eggs in sugar, and six in 
 meal; stir half'a pound of butter and the sugar to- 
 gether ; beat eight eggs very: light, and stir it in al- 
 ternately with the meal; add one nutmeg, grated, 
 and bake in a tin pan well greased. 
 
 DOUGHNUTS. 
 
 Three pounds of flour; work three quarters of a 
 pound of butter in it; beat four eggs with one pound 
 of sugar, put in a teacup of hop yeast, and one pint 
 and a half of milk ; flavor with teaspoonful each of 
 cinnamon and nutmeg, with tablespoonful of rose- 
 
CAKE. 261 
 
 water; work the flour up with the mixture ; roll it 
 in a sheet, and cut with a small cutter, and fry in 
 boiling lard. 
 
 CRULLERS. 
 
 Two pounds of flour, half pound of butter worked 
 in it; beat seven eggs with three quarters of a pound 
 of sugar; flavor with spice of any kind; work all 
 together, roll them out and cut with shape, and fry 
 in lard. 
 
 FANNIE'S BISCUED GLACEE. 
 
 Rub off the yellow rind of four oranges or lemons 
 with lumps of loaf sugar; then pulverize and mix it 
 with one saucerful of fine sugar; mix the juice of 
 the orange or lemon in, and stir all in two and a 
 half pints of cream; add more sugar if not sweet 
 enough. Beat six eggs separately, and then mix 
 them before stirring them in the cream ; grate enough 
 sponge-cake to make a thick batter, and beat it all 
 together, free of lumps. Put it in a porcelain kettle 
 on the fire, stir it all the time, and give it one boil. 
 When cool, freeze it as you do ice-cream. 
 
 FANNIE'S CHARLOTTE RUSSE. 
 
 Sweeten one quart of cream and flavor with va- 
 nilla; churn it with syllabub churn. Dissolve one 
 ounce of gelatine in half a pint of milk; scald but 
 do not boil it; pour it over the yelks of three eggs 
 well beaten, and add it to the cream. When cold, 
 -put it in a glass dish with sponge-cake on the sides, 
 or in the centre of a sponge-cake cut .out for that 
 purpose. 7 
 
262 MRS. ELLIOTT’S HOUSEWIFE. 
 
 FANNIE’S CREAM. 
 
 Put one fourth of a box of gelatine in one pint of 
 sweet milk, and set it over the fire until it dissolves, 
 stirring it all the time to prevent the gelatine from 
 sticking ; sweeten one quart of cream to the taste 
 and add the milk to it when cold; churn it with a 
 syllabub churn until it is very thick ; put it on ice to 
 cool and eat it with sweet cream. 
 
 FANNIE S MERINGUE. 
 
 Line a deep dish with puff paste, and cover it 
 with sweetmeats ; put it on to bake; when the paste 
 is done, beat four eggs to a stiff froth, with one 
 pound of sugar, the juice of one lemon, and the rind 
 rubbed with lumps of sugar. Spread it over the 
 sweetmeat, and bake a pretty light brown. 
 
 FANNIE’S ALA CREAM. 
 
 Boil ten eggs hard, slice them; line a dish thin 
 with bread crumbs, then a layer of eggs, bread 
 crumbs, butter, pepper, and salt; melt four ounces 
 of butter, and stir it in one quart of cream with one 
 tablespoonful of flour; pour it over the egg and 
 bread, and bake it brown in a hot oven. 
 
 GINGER SPONGE-CAKE. 
 One cup of molasses, two of sugar, one of butter, 
 one of milk, four eggs, four cups of flour, with one 
 tablespoonful of ginger. 
 
CAKE. 268 
 
 . JUMBLES. 
 
 Four eggs, half a pound of sugar, same of butter, 
 two quarts of flour, teaspoonful of soda; work all 
 up together, add spice to your taste, and bake 
 them in rings. 
 
 NAPLES BISCUIT. 
 
 Beat twelve eggs separately ; stir one pound of 
 sugar with the yelks, then add the whites and one 
 pound of flour ; bake it in long pans one inch thick, 
 cut in strips, two inches wide, as soon as done, and 
 ice them all over. 
 
 DOUGHNUTS. 
 
 Take two pounds of flour, half a pound of sugar, 
 two large spoonfuls of yeast, and sufficient new milk 
 to make it like bread. Make it up at night; next 
 day work in halfa pound of butter, and fry it in 
 cakes size of a half dollar (in specie times) in boil- 
 ing lard. Take them out with a perforated ladle. 
 
 MRS. Hes MOLASSES FRUIT-CAKE. 
 
 Beat five eggs, stir in three cupfuls of molasses, 
 sift one spoonful of soda and one of cinnamon in 
 five cupfuls of flour, and stir it in; grate one nut- 
 meg, and beat a tablespoonful of cloves to season it. 
 Cut fine one pound of half done dried apples, one 
 pound of figs, and stir them in with three cups of 
 butter. This is very nice, and very much like fruit 
 cake made with raisins and citron. 
 
264 MRS. ELLIOTT’S HOUSEWIFE. 
 
 ALMOND MACAROONS. 
 
 Blanch one pound and a quarter of sweet and four 
 ounces of bitter almonds, in boiling water. As soon 
 as the skins slip off nicely, drop them ina marble 
 mortar and pound them to a paste with a few drops 
 of white of egg. Mix two pounds of sugar with a 
 little grated lemon, and mix the almond paste in it 
 with the whites of four eggs. Take up pieces the 
 size of a wine-glass ; make it in balls; mix the yelks 
 of two eggs in a gill of water and glaze the tops of 
 each ball; flatten them one fourth of an inch thick, 
 and bake in a slow oven from ten to fifteen minutes, 
 and you will have Laurede’s nice fresh macaroons. 
 
 BOSTON KISSES. 
 
 Beat twelve egos to a stiff froth, and slowly 
 sprinkle one pound of fine sugar in it while beating ; 
 do not stir it; as soon as the sugar is in, stop beat- 
 ing. Have a tin tube and put it on paper about 
 three inches long and bake in a quick oven. As 
 soon as dry, press the centre down, fill with thick 
 cream, seasoned to taste, pile it high in the cen- 
 tre and turn one piece on the other, to form an egg 
 shape. 3 
 
 FANNIE'S ALMOND DROPS. 
 Blanch one pound of almonds, and beat them in 
 a marble mortar to a paste with rose-water; beat 
 three eggs to a stiff froth, and stir in half a pound 
 of sugar ; mix the almond paste in and drop it on 
 

 
 
 
 CAKE. 265 
 
 attered baking pans, in piles ; sift sugar 
 id bake brown in a slow oven. 
 
 MRS. E.'S PUFFS. 
 
 art of milk with one pound of butter, . 
 1 of sugar. After it has boiled up, stir 
 pound and a half of flour, and stir it 
 ns ; let it cool, and then add the yelks 
 ros; grease tit baking cups; beat the 
 eggs toa stiff froth, and stir in last ; 
 the cups and bake. You can adda 
 n or extract if you like. | 
 A WEDDING SUPPER. 
 
 “ 
 wns ladies assist their friends to pre- 
 vedding supper or parties, and I here 
 opsis of one I superintended for one 
 rolina’s fair daughters in the fall of 
 hundred guests were expected. The 
 eats was spread in one room, for 
 ther. At the head of the meat table 
 
 shing twenty-five pounds, cooked early 
 ae re es Ga Oe Sea ales La at. hoth 
 
 
 
 
 
 
 
266 | MRS. ELLIOTT’S HOUSEWIFE. 
 
 neatly sliced, baked chickens, and a fine boiled tur- 
 key covered with hard boiled eggs, between salad 
 and mutton, with pickled oysters, cold slaw, and 
 pickles of various kinds interspersed ; celery in six 
 glass stands flanked by castors, with sauces, catch- — 
 ups, and salad oil. Four piles of plates, with nap-~ 
 kins between each plate; on each side, bread and 
 crackers within reach of all; a spoon on every 
 salad stand ; carving knife and fork with every dish 
 of meat; pickle knife, fork, and spoon on each 
 dish of pickle, and piles of soup-plates with a 
 spoon in each, on the corners, in which to serve ten 
 gallons of hot stewed oysters. Large vases of 
 flowers,through the centre of the table to add to 
 its pleasing effect. This supper was served at 
 twelve o’clock, the gentlemen waiting on the ladies, 
 and servants dispensed with while discussing the 
 viands and partaking of social enjoyment. (Cham- 
 pagne used to flow in olden times — that we will not 
 dwell upon). One hour after the meats were served, 
 the bridal pair precede their guests to the other 
 apartment where the cake table was spread, with 
 the glitter of silver, glass, and china, bearing the 
 iced cakes, frosted fruits, quivering jelly, snowy 
 syllabub, golden custards, blancmange, trifle, typsey 
 cakes, floating islands, and fruits.. Flowers in large 
 bouquets, flooded with brilliant lights to impress a 
 pleasing picture on the mind long after their beauty 
 had faded and gone. For the bride’s cake, a box 
 three feet square and six inches high was placed in 
 the centre of the table, covered with damask, pure 
 
CAKE. 267 
 
 and white; around the edges and sides a small 
 wreath of flowers and evergreens, with a tasty 
 bouquet in the centre on each side. From each 
 corner of the box, pillars five feet high and four 
 inches around, inclining a little in at the top, were 
 wreathed with white curled paper with flowers and 
 evergreens fixed prettily in. On the top of each 
 pillar, round pieces of tin were tacked to hold. can- 
 dles, and then covered by large roses and japonicas 
 in clusters. A beautiful hanging basket, embossed 
 with silver, was suspended by four cords, one from 
 each post (that was fastened before the posts were 
 dressed) and hung little more than half way; 
 small grape leaves were sewed on the cords, and 
 tiny bunches of grapes hung under the leaves as 
 a grape-vine. Frosted evergreen sprays were 
 placed in the basket, and on it nestled lemons, 
 erystallized pears, peaches, nectarines, apples, and 
 plums, with long clusters of Malaga grapes hanging 
 across and over the sides. Under this basket, in the 
 centre of the box, was placed the bride’s cake, weigh- 
 ing eight pounds, and iced in beautiful forms with 
 thick Florida icing, and exquisite French candies 
 on.the side, with a pure white bouquet of roses, 
 lilies of the valley and small flowers, emblematic 
 of youth, innocence and love, in the centre. Inside 
 of each post on the corner of the box, oblong wire 
 baskets were made to fit, and filled with French 
 candies in small sprigs of evergreen and flowers 
 lined with prettily cut paper, and sugar fruits 
 placed between. On each side (through the centre 
 
268 MRS. ELLIOFT’S HOUSEWIFE. 
 
 of the table) wasa large glass bowl filled with 
 amber jelly, next a bowl of syllabub, piled high and 
 decorated with strips of fruit jelly. Then tall 
 pyramids of oranges, with bunches of purple grapes 
 over the tops, and bunches of raisins around the 
 bottom ; silver baskets with macaronis and kisses, 
 bowls of tipsey cake, trifle, and floating island, 
 moulds of blancemange and Charlotte Russe on glass 
 dishes, and eight dozen glasses of , syllabub and 
 colored jellies interspersed. On each end of the 
 table a large fruit cake on a glass salver beautifully 
 ornamented, vases of flowers between the bride’s 
 cake aud each end, with china dishes of sliced fruit- 
 cake, plain pound-cake, delicate cake, marble cake, 
 white cake, citron cake, jelly cake, cocoanut cake, 
 sponge-cake, chess cake, jumbles, snow-balls, can- 
 dies, apples, and nuts tastefully disposed. Saucers 
 and spoons, with small china plates and napkins, on 
 each side of the table, with silver ladles to serve 
 the syllabub and jelly. Ice cream pyramids are 
 only used in warm weather, and were not added, as 
 snow was plentiful, and Southern houses not heated 
 by furnaces. ‘This is written asa guide. Follow 
 the directions, and see if its simple elegance and 
 utility will not compare favorably with the dazzling 
 supper prepared by skilled and artistic confectioners. 
 
 GENERAL LEE FRUIT CAKE. 
 Break fourteen eggs and beat them separately, 
 then add one pound of sugar to the yelks. Stir to 
 a cream one pound of flour and one and a half 
 
CAKE. 26S 
 
 pounds of butter, and slowly mix it in the yelks 
 and sugar. Then add the whites with one gill of 
 French brandy and same of Madeira wine, one table- 
 spoonful of cinnamon pulverized, same of allspice, 
 two nutmegs grated fine, one teaspoonful of mace 
 and cloves mixed. Stir all well together and slowly 
 add alternately three pounds of stoned raisins 
 pulled apart, three pounds of dried, well washed cur- 
 ants, two pounds of citron cut in thin pieces, and 
 two pounds of almonds, that have been blanched and 
 coarsely pounded in a marble mortar with a little 
 rose-water. Grease a tin cake mould, put paper in 
 the bottom, and bake it in a moderate oven four 
 hours. Put the icing on in fifteen minutes after it 
 taken out of the oven or stove. Use recipe for | 
 Florida icing. 
 GINGER SNAPS. 
 
 Three quarts of flour, three quarters of a pound 
 of sugar, same of lard, three tablespoonfuls of 
 ground ginger, one of cloves, one of cinnamon, one 
 of salt, one teaspoonful of soda, and molasses 
 enough to make it in a dough. Roll thin, cut 
 round and small, and bake quickly. Cakes will be 
 crisp and sweet. 
 
 MERCHANT'S CAKE FOR A PICNIC. 
 
 Four pounds of flour, four of sugar, four and a 
 half of butter, four dozen eggs, four pounds of cur- 
 rants, four of citron, eight pounds of seeded rai- 
 sins, three spoonfuls of cloves, same of mace, three 
 nutmegs, three gills of brandy, and same of wine. 
 
218 MRS. ELLIOTT’S HOUSEWIFE. 
 
 Sift one teaspoonful of soda and two of cream tar- 
 tar in the flour and make as other fruit cakes. This 
 is nice for a wedding cake. 
 
 MRS. B.S SPONGE CAKE. 
 
 Break sixteen eggs in a large wooden bowl, put 
 the weight of twelve in crushed sugar and six in flour 
 in the eggs, with the rind and juice of one lemon. 
 Beat it until all the sugar is dissolved, and the 
 dough looks as if it were filled with flour. This is 
 the best sponge-cake I ever saw, and always light. 
 Nothing beat separately. 
 
 PORTLAND CAKE. 
 
 One cup of milk, two of sugar, three of flour, 
 one of butter, four eggs, half teaspoonful of sale- 
 ratus, one of cream tartar, and the rind of a lemon 
 erated. 
 
 CONCORD CAKE. 
 
 Three cups of white sugar, one of butter, one of 
 sour milk, five eggs, one lemon, and five cups of 
 flour, with one teaspoonful of saleratus. 
 
 WATER SPONGE-CAKE. 
 
 Six eggs, four cups of sugar, four of flour, one of 
 cold water, two teaspoonfuls of cream tartar, and 
 one of saleratus. 
 
 CRULLERS. 
 
 Mix one pint of milk, one cup of melted butter, 
 one cup of yeast together, and make it into a stiff 
 
CAKE. OFF 
 
 dough with flour. Set it to rise. Next morning 
 add two cups of sugar, four eggs, one nutmeg grated, 
 and a teaspoonful of cinnamon. Make it out in 
 cakes like lady fingers, and fry in boiling lard until 
 a light brown. Take them out of the lard with 
 a perforated skimmer and spread them to cool. 
 Sprinkle fine sugar over them while hot. 
 
 FRENCH LOAF*CAKE. 
 
 Beat four eggs with three cups of sugar, one of 
 butter, and one of mitk. Sift one teaspoonful of 
 soda and two of cream tartar in five cups of flour, 
 add one lemon with the peel grated and two cups 
 of grated cocoanut. Bake in round loaves like 
 bread and slice it. 
 
 COOKIES. 
 
 One cup of butter, two of sugar, one of sour 
 milk, one teaspoonful of soda, two of cream tartar, 
 a few caraway seeds, and flour enough to roll them 
 out. 
 
 MRS. M.S CUP CAKE. 
 
 Beat to a cream two cups of sugar, one of butter, 
 and one of sour milk. Sift one teaspoonful of soda 
 and two of cream tartar in three cups of flour, and 
 stir it in. After all are mixed break in five eggs, 
 beat hard and bake it quickly. 
 
 MOCK LOBSTER CAKE. 
 
 One cup of white sugar and same of flour, mixed 
 n three eggs, third of a teaspoonful of saleratus 
 
oT2 MRS. ELLIOTT’S HOUSEWIFE. 
 
 dissolved in one spoonful of milk, and stirred in. 
 Bake it half an inch thick, and when done place it 
 on a board. Cover it with preserves and roll it 
 round while hot. 
 
 LADY-FINGERS. 
 
 One cup of butter, two of sugar, three of flour, 
 four eggs. Mix the sugar and butter, then the 
 egos and flour. Roll it out in fine sugar in pieces 
 three inches long and one wide, give it a curl, and 
 
 bake it. 
 GINGER SNAPS. 
 
 One cup of molasses, half a cup of sugar, and 
 half of butter, same of warm water, two ‘large 
 spoonfuls of ginger, one teaspoonful saleratus. Mix 
 and make a stiff dough with flour and roll out thin. 
 
 TENNESSEE CAKE. 
 The whites of sixteen eggs, three quarters of a 
 pound of butter, same of flour, and one pound of 
 sugar. Flavor to taste. 
 
 COCOANUT CAKE. 
 
 Two cocoanuts grated, one pound of sugar, same 
 ‘of flour, and butter, with the whites of fourteen 
 egos, 
 
 LADY CAKE. 
 
 The whites of twelve eggs, one pound of sugar, 
 three quarters of flour, and half a pound of butter, 
 two ounces of sweet almonds and one of bitter, 
 and one glass of rose-water. 
 
CAKE. he 
 
 WHORTLEBERRY CAKE. 
 
 Beat two eggs with one cup of sugar; stir in 
 half the quantity of butter and one cup of milk. 
 Sift one teaspoonful of soda in four cups of flour, 
 add a pinch of salt, and one pint of fresh whortle- 
 berries. Tat it warm with butter for dessert. 
 
 GOSHEN CAKE. 
 
 Mix quarter of a pound of fresh butter with one 
 pint of molasses over the fire; when the butter is 
 soft, stir it well, and add one teaspoonful of cinna- 
 mon. Beat three eggs and stir them slowly in, 
 with enough flour to make it the consistency of 
 pound-cake batter; add one teaspoonful of soda dis- 
 solved in hot water. 
 
 CAKE WITHOUT EGGS. 
 
 Stir two cups of sugar and one of butter to- 
 gether, dissolve one teaspoonful of soda: in one cup 
 of sour milk; stir it in with flour enough to make a 
 stiff batter. Flavor it with one gill of brandy, half 
 a nutmeg, and one teaspoonful extract of lemon, 
 
 and bake quickly. 
 
 CITRON CAKE. 
 Beat four eggs and add one pound and a quarter 
 of sugar, three quarters of a pound of butter, one 
 pound and a half of flour. Dissolve one teaspoon- 
 ful of soda in a pint of milk, and stir it in with one 
 
 teaspoonful of lemon extract and half a nutmeg 
 18 
 
274 MRS. ELLIOTT’S HOUSEWIFE. 
 
 Then add half a pound of citron, cut in thin pieces, 
 and bake ‘quickly. 
 
 SCOTLAND NECK CITRON CAKE. 
 
 Twelve eggs, one pound of flour, half a pound of 
 butter, one and a half pounds of citron, two pounds 
 of almonds, two pounds of cocoanut, one gill of 
 wine, same of brandy, and one teaspoonful of mace. 
 
 BUTTER SPONGE-CAKE, 
 
 Fifteen eggs, the weight of ten in sugar, eight in 
 flour, six in butter; cream the butter and part of 
 the sugar together; beat the yelks and balance of 
 the sugar light. Then stir in the butter and sugar 
 creamed together, the whites of the eggs well 
 beaten, and the flour slowly stirred in; season with 
 lemon, and bake in a quick oven. 
 
 SCOTLAND NECK CHEESE-CAKE, 
 
 Beat the yelks of eight eggs; cream one pound 
 of sugar and half a pound of butter together, and 
 mix in the eggs. Boil the rind of two lemons per- 
 fectly soft, mash them and beat them in with two 
 tablespoonfuls of flour, and bake them in patty-pans 
 lined with pastry, 
 
 GINGERBREAD. 
 
 Mix together one pound of sugar, one of butter, 
 three of flour ; add one pint of molasses, quarter of 
 a pint of cream, two ounces of ginger, and one 
 tablespoonful of soda, and bake it in small cakes 
 cut with tin shapes. 
 
i 
 Cr 
 
 CAKE. 
 
 VIRGINIA TEA-CAKES. 
 
 One and a half pounds of sugar, one cup of but- 
 ter, one of lard, one of milk, two teaspoonfuls of 
 soda dissolved in the milk, three eggs, and four pints 
 of flour. Make it in a stiff dough, and roll it out 
 to cut with cake-cutters. 
 
 If cares disturb you, wear the star of hope. “The time has 
 come when the will of woman, the taste and skill of woman, the 
 love and energy of woman must be seen and felt. There is a 
 power as well as charm in the working gifts and graces of woman. 
 To plant, to beautify, to bless with patient toil and complete suc- 
 cess with which every wise woman buildeth her house, is to build 
 up the fortunes and fame of her country, and to make the desert 
 rejoice and blossom as the rose.” 
 
 “ Woman’s invention will often solve man’s difficulty sooner 
 than all his logic.” 
 
S76 — MRS. ELLIOTT’S HOUSEWIFE. 
 
 PRESERVES. 
 
 TO PRESERVE PEACHES. 
 
 Peel clear stone peaches, and cut them in halves ; 
 weigh them and take their weight in sugar; put 
 your sugar in a porcelain kettle, and cover it well 
 with cold water; add the beaten whites of two eggs 
 to every ten pounds; stir it well, and put it over 
 the fire ; boil and skim it until perfectly clear; then 
 put in the peaches and cook slowly until the syrup 
 is as thick as honey, carefully removing the scum 
 that rises on the top. Put them in your jars warm, 
 dip a piece of white paper in brandy, and place on 
 the peaches ; tie them up nicely, and keep in a dry 
 place. 
 
 CLING-STONE PEACHES. 
 
 To every pound of peaches, allow three quarters 
 of a pound of sugar ; peel them, and throw into cold 
 water until all are peeled; then pour that water in 
 the kettle you are to preserve in, and add your su- 
 gar with beaten whites of two eggs; skim it well 
 and put in a few pieces of lemon peel, then the 
 peaches ; let them boil up, then take them out and 
 let them cool; return them and boil in the syrup 
 until easily penetrated with a straw. 
 
PRESERVES. otr 
 
 TO PRESERVE WATER*MELON RINDS. 
 
 Cut off all the green, thick rind and take the 
 white part and cut it in shapes or strips; boil in 
 clear water until tender, with a teaspoonful of soda — 
 and a dozen peach leaves to every half gallon ; then 
 take out the rinds, and soak them in alum water 
 one hour ; afterward boil gently in ginger tea one 
 hour; make a syrup of equal weight of the sugar 
 and rinds. Put it in a porcelain kettle, with suf- 
 ficient water to cover the sugar; put in it whilst 
 cold, the beaten white ofan egg to clarify it; let 
 it boil and remove the scum that rises (a good plan 
 is to strain the syrup) ; rinse the kettle out and re- 
 turn it to boil up ; put the rinds in and some ginger 
 root tied in muslin; let it boil up; take the pieces 
 out on flat dishes to cool, and when cold, put it in 
 the syrup again to cook until soft. Keep it in a 
 large earthen bowl two days, then pour off the 
 syrup and the juice of a lemon or tablespoonful of 
 extract; boil it up and pour hot over the rind. 
 Then put it in your jars. 
 
 APPLE MARMALADE. 
 
 Paré nice tart apples, and core them; boil them 
 in clear water until soft enough to mash up; strain 
 the water from them, and to every pint put one 
 pound of sugar; let the syrup boil; skim it, and 
 then put the apple in it and cook until it is thick. 
 This is very nice for children, and keeps well. 
 
278 MRS. ELLIOTT’S HOUSEWIFE. 
 
 APPLES PRESERVED LIKE GINGER. 
 
 Peel and cut in quarters enough apples to weigh 
 six pounds ; weigh them and take the weight in su- 
 gar with half a pound of race ginger; pack the ap- 
 ples in a jar, a layer of apples, then sugar and ginger 
 until allare putin. Next day bruise an ounce of gin- 
 ger and infuse it in halfa pint of boiling water, closely 
 covered. Next day, put the apples, sugar, and 
 ginger, with the water from the bruised ginger, in a 
 preserving kettle, and boil it for one hour or until 
 the apple looks clear and syrup rich, adding some 
 lemon peel cut very thin, just before done. This 
 tastes like West India ginger, when nicely done. 
 
 SIBERIAN CRAB APPLE. 
 
 Weigh them, and to every pound allow the same 
 of sugar; make a syrup with the sugar, and when 
 boiled, drop the apples in and let them cook, but 
 not break; take them out, and when cool put them 
 in a jar, and for three days boil the syrup and pour 
 over them. 
 
 APPLE JELLY. 
 
 Pare, core, and halve nice sour apples, without 
 bruise ; weigh them, and put their weight of sugar 
 in a porcelain kettle with just enough water to dis- 
 solve it; let the water and sugar boil, and skim it; 
 then lay the apples in carefully without crowding 
 them, and let them cook until tender enough to eat ; 
 with a silver spoon place each piece on a shallow 
 
PRESERVES. 219 
 
 dish, and let it cool; add one more pound of sugar 
 to the syrup ; boil and skim it ; when the apples are 
 perfectly cold, pour the syrup over, and let them 
 remain in the jelly. It will keep for weeks, and is 
 not only delectable with sweet cream, but an orna- 
 ment to the dessert table or tea. 
 
 APPLE JELLY. NO. 2. 
 
 _ Cut apples up without peeling them ; put them in 
 
 a porcelain kettle, and cover them well with cold 
 water; let them boil one hour, then strain them 
 through a coarse bag, and to every pint of the juice 
 add one pound of white sugar ; return it to the ket- 
 tle, put a stick of cinnamon and the peel of a lemcn 
 in, boil it until it congeals in the spoon when cooled, 
 and put it in common tumblers, with a piece of pa- 
 per pasted over the top, 
 
 TO DRY CHERRIES OR DAMSONS. 
 
 Pick them from the stem and weigh them ; to 
 every four pounds allow one pound of brown 
 sugar. Put the sugar ina kettle and wet it with 
 water enough to dissolve it; let it boil and skim it, 
 then put in the fruit and give them one boil up. 
 Remove the scum carefully from the top, pour them 
 in a jar, and three days after boil the syrup and 
 pour it hot over tne fruit. Three days after, take 
 them out of the jar and dry them in the hot sun, or 
 put them in a moderate oven and stir them 
 occasionally. When dry, put them in paper bags, 
 and keep them in a dry place for pies in winter. 
 
280 MRS. ELLIOTT’S HOUSEWIFE. 
 
 TO DRY PEACHES. 
 
 a 
 
 Peel them nicely, take out the seeds and spread 
 them thin on pieces of boards and put them in the 
 hot sun every morning. If damp and cloudy, let 
 them have air, but do not put them out. Turn 
 them every day. When dried sufficiently, put 
 them in bags with sassafras chips occasionally put in 
 to keep the worms from eating them. Hang them in 
 a dry place. 
 
 DRIED APPLES. 
 
 Peel your apples and cut slices off of the core; 
 spread them on boards and expose them to the hot 
 sun four or five days, turning them often. Then put 
 them in cotton bags, with sassafras chips (as for 
 peaches), and hang them in a dry place, and hang 
 the bags in the hot sun every day or two for a 
 month. Every family should have an apple peeler, 
 with the corer and slicer attached ; as they can now 
 
 be had. 
 
 DRIED APPLES SLICED. 
 
 Cut your apples in thin cross slices without peel- 
 ing them, fourth of an inch thick, as you do to fry ; 
 dry them carefully, and keep them as in above re- 
 ceipt. These are put up to fry in winter, and have 
 to be slightly parboiled before frying them for 
 breakfast or dinner. 
 
 GREEN APPLE DRIED. 
 
 Peel the apple and stew it done, with one pound 
 of sugar to five of fruit; spread it thin on dishes 
 
PRESERVES. 281 
 
 and dry in the sun, then put into paper bags, and 
 keep for Brown Betsey. 
 
 RIPE CANTELOPES PRESERVED. 
 
 Peel the rind off and take out the soft part of 
 the cantelope near the seed ; cut it in slices and put 
 it in a bowl]; sprinkle a little alum over it, and let it 
 stand twelve hours well covered with boiling water. 
 Drain it and scald it with weak ginger tea ; drain 
 it again and put it in a preserving kettle with one 
 pound of sugar to every pound of cantelope, and 
 boil it an hour. 
 
 WATER-MELON RIND. 
 
 Cut the rind in all sorts of fanciful shapes with 
 a sharp penknife ; weigh it and to every pound 
 allow one and a half pounds of loaf sugar. Put it 
 in weak alum water for three days, then soak it 
 in clear water twenty-four hours, put it then in a ket- 
 tle lined with grape ieaves and a layer between each 
 layer of melon, cover it with water and simmer - 
 it two hours, then spread it out on dishes to cool. 
 Put the sugar in the kettle with a pint of water 
 to every pound and a half of sugar, and the whites 
 of two eggs beaten; let it boil, skim off the egg, 
 and strain the syrup; wipe out the kettle and return 
 the syrup. When it boils, put the rind in and cook 
 it two hours; take the rind out, boil the syrup again 
 and pour itover therind. Next day pour it off, boil 
 the juice of a lemon to every quart of syrup, and 
 when it looks thick in the spoon pour it on again 
 
 and tie it up. 
 
282 MRS. ELLIOTT’S HOUSEWIFE. 
 
 GLASS MELONS AND CITRONS. 
 
 Gather the citron and glass melon when nearly 
 ripe, peel them thin and scrape out all the seeds; 
 cut baskets or edge the halves with a scollop or 
 point; put them in a preserving kettle with water 
 to cover them, half a dozen peach leaves and a 
 piece of alum half the size of a shell-bark nut; boil 
 them one hour in this, then let them cool and boil 
 them half an hour in clear water. Make a syrup 
 of one pound and a quarter of sugar and one pint 
 - of water to a pound of fruit; boil it, and put the 
 melons in to cook until clear. Take them out and 
 put lemon peel with a small bit of ginger in the 
 syrup, and when thick pour it over the melon. 
 The glass melon looks like West India preserves, 
 and is very nice. May-tops may be preserved by 
 the same process, not peeling them but taking out 
 the seed with the stem. 
 
 QUINCE PRESERVES. 
 
 Peel the quince and cut it in nice round pieces ; 
 (save all the good peel and cores for jelly) put the 
 pieces in a porcelain kettle and cover them with 
 cold water ; let them boil until soft enough to put a 
 straw through ; take them out, and put on a syrup, 
 equal weight in sugar covered with water, with the 
 white of an egg. Skim and strain it as soon as it 
 boils, then put the quince with it and cook it until 
 the syrup looks thick. Save the water it was boiled 
 in for jelly. 
 
PRESERVES. 283 
 
 STEWED PEARS. 
 
 Peel your pears and put them in a porcelain ket- 
 tle ; cover them with water, and let them cook half 
 an hour after the water boils; then add as much 
 sugar as you wish, with pieces of lemon peel, and 
 stew until they are soft, but not broken. These 
 are preferable to baked, when nicely done, to eat 
 with cream or milk. 
 
 PEAR PRESERVES. 
 
 Peel and quarter large pears and allow one pound 
 of sugar to a pound of fruit; stick one clove to a 
 pear in the pieces. Boil the sugar with half pint 
 of water to the pound; put in some bits of lemon 
 peel, and when the syrup has boiled up clear, put 
 the pear in and let it cook to heat through; take it 
 out, let it cool, and put it back to cook until it is 
 soft, but not broken. Small ones can be put up 
 whole, with a clove in the end. 
 
 PEAR .MARMALADE. — 
 
 Take ripe, juicy pears, cut them in small pieces, 
 and stew them with their weight in sugar ; let them 
 stand half an hour, then mash them fine with a pes- 
 tle, and cook them one hour. Pear is hard to keep 
 in preserves, and always requires equal weight in 
 sugar. | 
 
 PEACH JELLY. 
 Take very ripe peaches, strain them through a 
 
 = 
 
284 MRS. ELLIOTT’S HOUSEWIFE. 
 
 coarse bag; allow a pound of sugar to one pint of 
 
 juice and a few kernels of the stone. Boil it twenty 
 minutes. 
 
 PEACHES A LA STRAWBERRY. 
 
 Cut ripe peaches in small pieces, with soft, mild, 
 eating apples ; allow three peaches to one apple, mix 
 them with sugar, and let it stand three hours. 
 Makes excellent mock strawberries. 
 
 PEACHES FOR TEA. 
 
 Cut ripe peaches in small pieces, sugar them, 
 and serve with rich cream. Nothing better. 
 
 QUINCES BAKED. 
 
 Peel the quince and cut off nice pieces, put them 
 in a pan with sugar and water, and bake them. 
 Eat with cream or milk. 
 
 PEACHES BAKED. 
 
 Peel the peach, cover it with sugar in a pan half 
 full of water, and bake soft. These are nice for a 
 dessert or tea with cream. 
 
 BAKED PEARS. 
 
 Pears are good baked with or without the peel 
 in sugar and water. Bake them slowly. 
 
 BLACKBERRY JAM. 
 
 Gather the blackberries in dry weather, weigh 
 them, and put one pound of sugar to one and a 
 
PRESERVES. 285 
 
 * 
 
 quarter of fruit. Mash them well together and cook 
 perfectly done, free of any syrup. 
 
 RASPBERRY JAM. 
 
 Weigh one pound of sugar for every pound of 
 fruit, then put in one pound of the fruit extra, mash 
 them well with a marble mortar, and cook them 
 until nearly all the syrup is taken up. The great 
 art in keeping fruits is cooking them done. 
 
 GOOSEBERRY JAM. 
 
 Pick the stems off, and scald them in hot water; 
 let them stand until the water is cold, then scald 
 again. Put one pound anda quarter of sugar to 
 every pound of fruit, put it in your kettle with 
 enough water to dissolve it. When it boils and the 
 scum is removed, put in the fruit that has been 
 drained from the water it was scalded in; you can 
 use that to boil more in for a jelly, and put a pound 
 and a quarter of sugar to pint of water. Some rec- 
 ommended soda in the water they are parboiled in, 
 but it gives an unpleasant taste to the preserve. 
 This jam, in baked puff paste, makes a pleasant des- 
 sert with a glass of milk and sponge-cake. 
 
 QUINCE JELLY. 
 
 Take the shavings from the preserved quince with 
 the perfect cores, and put them in the water the 
 pieces were parboiled in; boil them until perfectly 
 soft, then strain through a coarse bag, and to every 
 pint, put one pound of sugar ; boil it exactly twenty 
 
986 MRS. ELLIOTT’S HOUSEWIFE. 
 
 minutes. Put it hot in half pint tumblers, cut a 
 piece of white paper a little larger than the glass, 
 mix flour and water, and put it nicely around the 
 edge of the paper, and press it on tightly ; wash the 
 glasses off with a wet rag and put them away for use. | 
 Always wash jars and tumblers perfectly clean — 
 ufter being filled, and you will have no food for ants. 
 
 STRAWBERRIES PRESERVED. 
 
 Weigh them and put the same weight in loaf su- 
 par; let them stand two hours; boil them twenty 
 minutes, and put them up in small glasses. 
 
 STRAWBERRY JELLY. 
 
 Mash the fruit and squeeze the juice through a 
 bag; to every pint put three quarters of a pound of 
 sugar, and boil it twenty minutes briskly. This 
 keeps better than the preserve. All small fruits 
 must be cooked until the seed looks done. 
 
 STRAWBERRY JAM. 
 
 Mash the fruit with equal weight of sugar and 
 cook done. 
 
 PINE-APPLE JELLY. 
 
 Pare and grate pine-apples, weigh them, and to 
 every pound put one pound of white sugar ; stir it 
 until it is well mixed and thickens; then strain it 
 in jars, and put paper dipped in brandy over the 
 top, as soon as it congeals. Tie it up tightly. 
 
PRESERVES. 287 
 
 ORANGE JELLY. 
 
 Take six large juicy oranges and one lemon, one 
 pound of loaf sugar, and half an ounce of gelatine ; 
 dissolve the sugar in half a pint of water, pour half 
 a pint of boiling water over the gelatine ; when dis- 
 solved, strain it, put the sugar and water on the 
 fire; when it boils, add the gelatine, the juice of 
 the oranges and lemon, with a little of the peel, and 
 let it boil up, and then strain it in moulds to cool. 
 
 TO MAKE GOOD JELLY. 
 
 Press the juice from any fruit you like; put one 
 pound of sugar to every pint of juice, and stir it un- 
 til the sugar is all dissolved and well mixed, and 
 in twenty-four hours after you put it in glasses or 
 a stone jar (if the sugar has been well mixed in), it 
 will make a nice jelly, keep well, and save all the 
 
 trouble of boiling. 
 
 .Be systematic in all your household duties. Have regular 
 hours and require your servants to be punctual in keeping them. 
 Always have a kitchen clock, and if the meals are on the table at 
 the regular hour and you are not ready, do not scold them for not 
 waiting. It may not be so palatable, yet there will be no disar- 
 rangement, as will be the case whenever the business of one hour 
 is put off and crowded into that of another. 
 
 Business men can be prompt in their engagements, their tem- 
 pers kept mild, and their lives made happier, by never having to wait 
 for their meals to be prepared when they have to go in haste to 
 eat them. The gentle smile of the wife and the call of the little 
 ones for papa to come to dinner, as his footsteps cross the thresh- 
 old of his door, will be as sweet music te his ear, soothing all the 
 ares and vexations of the busy mart he has just left behind him. 
 
 If there is a care on his brow, ask no questions — meet him 
 
288 MRS. ELLIOTT’S HOUSEWIFE. 
 
 with a smile, and let that care be lightened by the happy face of 
 “ God’s best gift to man.” 
 
 “ The systematic housekeeper will do the work of a family with- 
 out hurry or confusion, the unskillful one worries herself into ill- 
 ness,” | 
 
ICE-CREAM. 289 
 
 ICE-CREAM. 
 
 FROZEN CUSTARD. 
 
 Break thirty-two eggs in a deep bowl, then put 
 on the fire, in a porcelain kettle, one gallon of sweet 
 milk; when it is warm put in ene pound and a 
 quarter best white sugar, and stir it until the sugar 
 is dissolved. Let it come to a full boil and when 
 rising to the top, stir slowly in the eggs that have 
 been beaten while the milk was boiling. Stir all 
 the time until it begins to thicken and tastes done, 
 being very careful not to let it curdle. Then pour 
 it in the large bow] or a deep tin bucket, and set the 
 bucket in cold water, continuing to stir until the 
 water feels warm ; change the water, and let it stand 
 until ready te freeze. Place the freezer in the tub 
 that holds the ice and salt, and always have salt un- 
 der the bottom of the freezer. Put ice half way 
 and then salt, then ice well covered over the top of 
 it with salt. Pour the custard in the freezer, and 
 flavor it with any extract you prefer. Stir it in 
 with a long spoon, cover it tight, and let it stand a 
 short time tightly packed. Then keep it turning 
 until hard, occasionally cutting it from the sides 
 as it freezes. Always wipe the top off before 
 opening it. 
 
 19 
 
Z30 MRS. ELLIOTT § HOUSEWIFE. 
 
 NANNIE’S SHERBET. 
 
 Rub the yellow rind of three lemons with lumps 
 of sugar. Squeeze the juice of six and carefully 
 take out the seeds. Put the sugar and juice with 
 one pound of nice white sugar in half a gallon of 
 water. Beat to a stiff froth the whites of five 
 eggs, and stir two tablespoonfuls of fine sugar in 
 them. Then slowly stir it in the lemonade, and put 
 it immediately in a patent freezer, with salt and ice 
 around the freezer and turn it until frozen as hard 
 as you wish it. This is very delicate, and resembles 
 a dish of snow. Plain freezers will not do for this, 
 as it must be constantly stirred to keep it well 
 mixed. 
 
 PLAIN SHERBET. 
 
 Make a rich lemonade, use twice the quantity of 
 sugar you would for the drink. Pour boiling water 
 over a little of the thin yellow rind and when nearly 
 cool, add it to the lemonade. Strain it in a freezer, 
 and freeze as you wish. 
 
 Oranges can be prepared as above. Use less 
 sugar. 
 
 VANILLA CREAM. 
 
 Boil one quart of milk with a vanilla bean (in a 
 muslin bag) until the milk is flavored with it. Beat 
 the yelks of ten eggs and one pound of sugar to- 
 gether ; add the vanilla milk to three pints of rich 
 cream, set it over the fire, and gradually stir in the 
 egos. Let it come to a boil, stirring it all the time. 
 Strain it in a freezer and freeze it very hard. Al- 
 
ICE-CREAM. 291 
 
 ways use salt plentiful if you want it hard. If 
 these creams are wanted in the form of the mould, 
 place the mould suddenly in hot water, then in cold, 
 and turn it out. 
 
 NORTH CAROLINA CREAM. 
 
 Take one gallon of pure sweet cream and strain 
 it through a net sieve. Rub lumps of sugar on two 
 lemon rinds and mix it with one pound of loaf 
 sugar. Add one pint of Madeira wine, and half a 
 glass of water on the sugar to make it mix with the 
 cream 3; stirit all together. Take a syllabub churn 
 and pump it light and thick, then stir it and put it 
 at once in the freezer and freeze it hard. Nice to 
 eat with strawberries. 
 
 CREAM WITH FRUITS. 
 
 Sweeten any small fruits, and mix with one half 
 sweet milk and cream and freeze. Peaches are 
 delicious prepared in this way, 
 
 BROOKLYN PISTACHIO CREAM. 
 
 Scald one pound of pistachio nuts and take off 
 the skins; pound them a few at a time in a glass 
 or marble mortar, adding rose-water, as you do for 
 almond paste. Take half a gallon of sweet cream, 
 and put one pound of loaf sugar in it, then gradu- 
 ally mix the pistachio paste. Put it in a porcelain 
 saucepan and let it have one boil over the fire. 
 Put it in a freezer, flavor it with almond extract, 
 and freeze it. 
 
292 MRS. ELLIOTT’S. HOUSEWIFE. 
 
 ALMOND CREAM. 
 
 Prepare a pound of almonds as you do the pista- 
 chio nut. Mix it with half a pint of sweet milk to 
 a smooth paste. ‘Then stir it in three pints of sweet 
 cream with half a pound of loaf sugar. Boil it up 
 in a porcelain kettle; when cold put im a little al- 
 mond extract, and if not very sweet, stir in a little 
 more sugar and freeze it. It is QO. K. 
 
 COCOANUT CREAM. 
 
 Grate a cocoanut and sprinkle quarter of a pound 
 of sugarin it. Put on the fire three pints of cream 
 ~ and two of sweet milk. When it boils up, stir the 
 cocoanut in it, and as much sugar as you like; add 
 a gill of rose-water when cold and freeze it. 
 
 SYLLABUB. 
 
 Put one pint of wine ina deep bowl, with the 
 juice of one lemon and half a pound of fine white 
 sugar ; stir in it one quart of-sweet cream. Churn 
 it with a tin churn made for the purpose, and skim 
 _ the froth as itrises. Fill glass bowls with it or put 
 a piece of jelly in small glasses and fill with the 
 froth. Always churn for ten minutes before skim- 
 ming, as it thickens and is better. 
 
 CAROLINA SYLLABUB. 
 Sweeten half gallon of rich cream very sweet to 
 taste ; put in half a pint of Madeira wine and same 
 of brandy ; let it stand half an hour, then pump it 
 
ICE-CREAM, 293 
 
 with the tin churn and skim the froth. Have a 
 sieve made of netting; putit over something deep 
 and pile the froth on the sieve; fill the bowls with 
 the froth from the sieve, ‘This will stand twenty- 
 four hours ; the drip can be returned and pumped 
 over. If it does not rise well, putin a teacupful of 
 cold water and churn hard. 
 
 PLAIN SYLLABUB. 
 
 One pint of cream and one of milk, teacup of 
 sugar wet with wine-glass of water, half a pint of 
 mixed wine and apple brandy ; churn as above. 
 
 TIPSY CAKE. 
 
 Put a sponge-cake in a glass bowl, pour one 
 pint of wine over it (Madeira, sherry, or any nice 
 light wine), then stick the top full of blanched al- 
 monds cut in two. Have ready a nice rich boiled 
 custard, flavored as you like, and pour it warm over 
 the cake until the bowl is full. Then put balance 
 in a glass pitcher to serve with the cake, as the 
 bowl seldom holds enough to cover all the slices. 
 You may split the cake if you choose before putting 
 it in, and spread jelly of some kind on it. 
 
 TRIFLE. 
 
 Fill a large glass bowl with slices of sponge 
 cake and saturate them with wine. Fill the bowl 
 with a rich boiled custard (made with eight eggs 
 to the quart of milk and quarter of a pound of 
 sugar), flavor the custard with lemon. Whip 
 
294 MRS. ELLIOTT’S HOUSEWIFE. 
 
 up syllabub after the recipe, and pile it up high on 
 the custard, then cut very thin slices of jelly and 
 lay it over the whipt cream. The custard for this 
 must be very cold and thick. 
 
 APPLE FOOL. 
 
 Stew ten apples with sugar enough to make 
 them very sweet, beat the whites of ten eggs to a 
 stiff froth, and mix them nicely together and ‘set 
 them on ice. 
 
 HOGS FEET JELLY. 
 
 Have the feet nicely cleaned and soaked two 
 days in cold water, changing twice or three times. 
 Put them on to boil in a large pot of water; when 
 the feet are done take them out with a long skim- 
 mer while the liquor is hot. Set the pot aside 
 and let it remain still until the next day, then skim 
 off all the grease that is on the top (and put it 
 aside to try for oil) ; take a clean spoon and scrape 
 the jelly off clean, then press blotting paper over 
 it. ‘Lake it out in large pieces without disturbing 
 the bottom where the pieces of bone have settled. 
 Put it ina porcelain kettle with a quart measure ; 
 to every quart put two pounds of white sugar, one 
 quart of Madeira or sherry wine, a few pieces of cin- 
 namon, the juice of two lemons with a little of the 
 peel, and the whites of two eggs strained with the 
 shell washed and crushed. Boil this hard for twenty 
 minutes, without stirring it after it commences to 
 boil. When the scum has accumulated at one side, 
 
ICE-CREAM. 295 
 
 take it off and dash one teacup of cold water in it 
 and let it stand ten minutes; take off the thick 
 scum very carefully. Have two bleached cotton 
 bags, pour it through one in a large bowl and 
 through the other in moulds while it is hot. It is 
 no more trouble than a pudding if managed rightly, 
 and will keep good in small glass jars two months, 
 in a cool place, and always good with sweet cream 
 over it. 
 MARION’S JELLY. . 
 
 To a package of gelatine add a pint of cold 
 water, the juice of three lemons, and the rind of 
 one. Let it stand one hour, then add three pints of 
 boiling water, one pint of sherry wine, a wine- 
 glass of French brandy, two sticks of cinnamon, 
 a few cloves; let it stand until it tastes of the cin- 
 namon, and then strain it through a thin bag in 
 moulds, and put it in a cool place. This was given 
 me in Vicksburg, Miss. 
 
 ANOTHER. 
 
 Cover a package of gelatine with oue pint of 
 cold water and let it stand fifteen minutes. Have 
 some boiling water and pour three pints on the 
 rind of one lemon and one orange cut off as thin 
 as possible, four sticks of cinnamon and two pounds 
 of sugar. Mix the gelatine in this, and keep it over 
 a hot water kettle to keep hot by steam. When it 
 is all nicely mixed and gelatine dissolved, stir in 
 the juice of two lemons and two oranges with one 
 quart of sherry wine and mix well. Strain it 
 
296 MRS. ELLIOTT’S HOUSEWIFE. 
 
 through a cotton bag, and you will find my way of 
 making jelly improves the flavor and is very pala- 
 table. 
 
 CHARLOTTE RUSSE. 
 
 Soak one ounce of gelatine half an hour in cold 
 water enough to cover it ; when soft put it in a pint 
 of sweet cream ; if you wish vanilla flavor, break up 
 a bean and tie it in thin muslin, and put it in the cream. 
 Put the cream in a porcelain saucepan, and boil it 
 over a slow fire until the gelatine is dissolved, stir- 
 ring it well from.the bottom. Beat the yelks of 
 eight eggs, and stir in one pound of fine white su- 
 gar; then strain through a muslin strainer, the 
 cream in the yelks and sugar, stiring them all the 
 time. Put it again in the saucepan or kettle, and 
 let it simmer over a slow fire until very thick ; be 
 careful not to boil it long enough to curdle. When 
 perfectly cold, add the beaten whites of four egos 
 with four tablespoonfuls of fine sugar stirred in, and 
 a glass of nice wine, sherry, Madeira, scuppernong, or 
 California, and teaspoonful of extract of vanilla, if not 
 strong enough of the bean; mix all well. Line moulds 
 with thin slices of sponge-cake, fill them up with 
 the mixture, and set them on ice, until the char- 
 lotte is wanted. Then turn them out in glass dishes 
 or china plates to fit the mould. You may use any 
 other flavor with this recipe; if lemon or orange, 
 rub some loaf or crushed sugar on the rind, and add 
 them to the yelks and cream, and reserve the juice 
 to beat in the whites, as you do for icing. If with 
 extracts, add it to the white of egg, before mixing 
 it with the yelk. 
 
 ° 
 
ICE CREAM. 297 
 
 CHOCOLATE. CHARLOTTE RUSSE. 
 
 Cover an ounce of isinglass or gelatine with cold 
 water, shave three ounces of Baker’s prepared cocoa, 
 and mix it with one pint of sweet cream, and the 
 gelatine or isinglass. Put it in a porcelain kettle 
 over a slow fire, and stir it until it boils, and is well 
 mixed. Beat the yelks of eight eggs and whites of 
 four together until very light; then stir them in the 
 mixture, with half a pound of white sugar ; simmer 
 it over the fire, but do not let it boil; pourit ina 
 bowl, and whip it to a strong froth. Having lined 
 your pans or moulds with sponge-cake, fill them 
 with the mixture, and set them on ice. 
 
 PIZZINI'S ICE-CREAM, 
 
 Make a custard with one gallon of milk, ten eggs, 
 leaving out the whites of four, one and a quarter 
 pounds of sugar, and four spoonfuls of arrowroot. 
 After the cream has commenced freezing, beat the 
 whites of eggs left out, and stir them in. 
 
 GERMAN CHARLOTTE RUSSE, 
 
 Dissolve one ounce of gelatine in one half pint 
 of milk ; when well dissolved, add a cupful of white 
 sugar, and stir until the sugar is dissolved, then fla- 
 vor it with lemon or vanilla extract, and strain it ; 
 let it cool; then take one quart of cream that has 
 been cooled on ice, and whip it with a syllabub 
 churn until it is a stiff froth. When the gelatine is 
 about blood heat, stir the cream gradually into it. 
 
298 MRS. ELLIOTT’S HOUSEWIFE. 
 
 Line moulds with sponge-cake, and fill with mix- 
 ture, and set the mould on ice. 
 
 MRS. E.'S FLOATING ISLAND. 
 
 Beat six eggs to a stiff froth ; put in a tin sauce- 
 pan one pint of milk and one ounce of sugar. Set it 
 over the fire, and as soon as it rises, put lumps of 
 the whites in it, with a skimmer, and turn them in 
 half a minute ; let them cook only one minute, then 
 take them out with the skimmer, and drain them 
 onasieve. Mix two ounces of sugar with the yelks, 
 strain the milk from the saucepan over them, set it 
 on the fire, and give one boil up; flavor with extract 
 to taste, turn it on a dish, place the lumps of cooked 
 whites gently on the liquor, and you have a simple 
 floating island. Serve cold. 
 
 LOUISIANA CREAM CHEESE. 
 
 Have a nice white cotton bag to pour a large bowl 
 of clabber in; hang it and let it drip two hours ; 
 then fill perforated cheese moulds, the shape of a 
 star, flowers, or heart; let it remain in this until 
 wanted for tea; carefully turn it on a plate, and have 
 a pitcher of rich, sweet cream, with sugar in it, and 
 grated nutmeg. Serve the cheese in saucers, and 
 cover it with the cream and sugar. The first I ever 
 ate was in Darlington Parish, La. 
 
 ALMOND OR WALNUT CREAM. 
 
 Blanch the nut, pound it in a marble mortar to 
 a paste, and mix it with cream. Use one pound of 
 
ICE- CREAM. 299 
 
 almonds to a quart of cream or three quarters of a 
 pound of picked walnuts. Sweeten it to your taste, 
 and freeze it. 
 
 FLOATING ISLAND. 
 
 Fill a large glass bowl nearly full with whipt 
 cream (as for syllabub). Beat up four eggs with 
 marmalade, put a round light sponge-cake in the 
 centre of the whipt cream, and tastefully pile the 
 marmalade and eggs mixed, on the top of the cake. 
 
 GOOSEBERRY FOOL. 
 
 Stew two quarts of gooseberries with their weight 
 in sugar and a little water; when done strain them 
 through a sieve, stir them in a rich boiled custard 
 in a large glass bowl, and pile whipt cream high 
 over the top, with strips of currant jelly, cut thin, 
 and laid on the cream. 
 
 FLORIDA ICING. 
 
 Take the whites of ten eggs and one pound of 
 white sugar. Put them in an earthen baking dish; 
 do not stir them at all until you put it on hot coals. 
 Then stir all the time until it is boiling heat, so hot 
 you cannot bear your finger in it. Take it up and 
 beat it in the same dish: When nearly cold put in 
 a large pinch of tartaric acid, and beat it until as 
 thick and smooth as white lead. This icing will 
 dry immediately if brought to the proper heat in 
 boiling. I give this as the original recipe and add 
 my improvement. I find that loaf or crushed sugar 
 
00 MRS. ELLIOTT’S HOUSEWIFE. 
 
 makes the icing smoother and better every way. I 
 now put the lumps in a pan and touch them with 
 boiling water from the kettle just enough to mash 
 the lump. Then I break the eggs on and cook as 
 above. I can ice a cake at night, shut it up in a 
 close cupboard, and have it beautifully white and dry 
 the next morning. This quantity will ice two large 
 cakes. 
 BOILED ICING. 
 
 Put one pound of sugar and half a pint of water 
 on to boil. When it ropes, stir in slowly the whites 
 of three eggs that are beaten to a stiff froth. Beat 
 it till it is smooth and thick, and add lemon juice to 
 the taste. This will ice one cake and a few small 
 ones. 
 
 MRS. H.’8 ICING FOR CAKE. 
 
 Put three tablespoonfuls of sugar finely powdered 
 to the white of each egg, and mix it well before you 
 beat it. Then beat it and flavor with lemon juice. 
 It must be beat until it is very thick and white. 
 Put it on with a knife, occasionally putting the blade 
 ‘in cold water to have it smooth. To put in fanci- 
 ‘fully, put it in a paper folded like a cornucopia, and 
 form flowers by pressing it throngh the small end. 
 Coarse lace cut in leaves and flowers, with wire to 
 support them, can be covered with this or Florida 
 icing, and the cake beautifully ornamented. Each 
 leaf must dry well before the flowers are put to- 
 gether. 
 
 PLAIN ICING. 
 
 Beat the whites of four eggs very stiff, slowly stir 
 
ICE CREAM. 301 
 
 in one pound of fine sugar and flavor it with lemon 
 extract. You can add one tablespoonful of corn 
 starch to this to dry it quickly, if you wish. 
 
 MRS. S.’8 ICING. 
 
 ~ Boil one pound of sugar and one pint of water 
 till it is a thick syrup. When nearly cold, stir in 
 the whites of two eggs that are beaten to a stiff 
 froth, and beat it until white. Then stir in the 
 juice of one lemon and a spoonful of corn starch. 
 
 ANOTHER BOILED ICING. 
 
 Cook one and a.half pounds of sugar with one 
 pint of water until it ropes. When milk warm, 
 slowly stir in the whites of seven eggs well beaten, 
 and beat it hard one hour. This will ice five 
 pounds. 
 
 ITALIAN CREAM. 
 
 Put two pints of cream into two bowls. Into 
 one bowl put six ounces of sugar, the juice of two 
 lemons, and two glasses of wine. Add the cream 
 from the other bowl and stir hard. Boil two ounces 
 of isinglass with four cups of water till reduced to 
 half. When it is lukewarm, stir it in the cream 
 and put into a mould. 
 
 MRS. B’S CHARLOTTE RUSSE. 
 
 Dissolve half a paper of gelatine in cold milk, 
 then put it on the fire to warm until well mixed. 
 Beat the whites of ten eggs to a stiff froth, and stir 
 them in one pint of cream with half a pound of 
 
302 MRS. ELLIOTT’S HOUSEWIFE. 
 
 sugar in it; flavor with vanilla. Mix the gelatine 
 and milk in and let it stand until congealed. Cut 
 off the top of a sponge-cake, take out the crumb 
 in the middle, and fill it with the mixture after it is 
 congealed. Replace the top of the cake, and stick 
 it full of blanched almonds, with fruit jelly between 
 in small pieces, so each slice may be covered with 
 almonds and jelly, and you will have a nice and 
 
 pretty dish. 
 
 God made woman a help-meet for man. He 
 made her for work and not for an expensive luxury. 
 He made her to lighten the toils and cares of man, 
 and with the meek and quiet spirit of a Christian’s 
 silent imfluence, to draw the unbelieving husband 
 to Him. When woman is properly aroused to 
 a sense of her duty, the laborers in God’s vine- 
 yard will not be so hard to procure, and the holy 
 places consecrated to His service remain closed, as 
 many are, in our land of plenty, for want of spiritual 
 teachers and the systematic management of their 
 means of support. 
 
 The gentle teachings to the jewels He has 
 intrusted to woman’s care, to be trained for His 
 service, can be impressed with good or evil, and 
 their tender hearts made as pliant as wax to receive. 
 the impressions of the mould. While she is depend- 
 ent on man for the only true happiness realized in 
 this world, where a love known only to the pure 
 in heart, with a union of kindred spirits, lightens the 
 heat and burden of the day, yet the entire happi- 
 
ICE-CREAM. 303 
 
 ness of her home circle, and the future of the 
 *‘Jittle ones,” for weal or for woe, are totally de- 
 pendent on her management. 
 
 Drunkards have been heard to say that their taste for drink was 
 excited by the brandied fruits, wines, and cordials which were set 
 before them in their mother’s house, and by her hand; and this 
 taste, thus engendered, often leads children to break God’s eighth 
 commandment in order to procure what their appetites have been 
 cultivated to demand, while the parent little thinks that the sin of 
 which her servant is accused was really committed by her child. 
 Where does the fault lie? Certainly with the mother, for she 
 can instill truth and honesty into the mind of a two-year-old 
 child, —I say she can do it, because I speak from experience, — and 
 she may, by example, precept, and watchful care make such a man 
 of him as her heart desires. 
 
 The children of many mothers are too often left to the care and 
 guidance, and at the mercy of the nurse — for what ? — that the 
 mother may indulge in the pleasures of the giddy world. 
 
 She must appear, at a certain time, in her costly array, decked 
 as a hutterfly, to meet certain friends, and leaving her little ones 
 — with a piteous sob, perhaps — to be soothed by one whose only 
 interest is in the amount and payment of her wages, and who 
 often makes use of drugs to rid herself of their charge, or locks 
 them up, with a threat of revenge if a hint of it is given mamma. 
 Meanwhile, the time is passing away in which the good seed 
 should be sown, which the genial showers of a mother’s love causes 
 to spring forth, bearing, “ first the blade, then the corn, and then 
 the full corn in the ear; ” and finally the reeling footstep and fren- 
 zied brain of her child, as he approaches her deor with an oath 
 upon his lips, makes her exclaim in the agony of her soul, “ My 
 son, my son, would that J had died ere I gave thee birth!” 
 
 * Avoid alcoholic drinks; in no case are they needed by those 
 in health. The indulgence awakens a longing that leads to every 
 vice and leyels human beings with brutes.” 
 
304 MRS. ELLIOTT’S HOUSEWIFE. 
 
 FRUITS AND CORDIALS. 
 
 BRANDY PEACHES. 
 
 Peel fine large peaches that are nearly ripe, 
 weigh them, and allow half a pound of best white 
 sugar to every pound of fruit. Put the sugar ina 
 preserving kettle and cover it with water. Boil 
 it fifteen minutes after it gets hot through, and 
 carefully remove the scum. Then drop one dozen 
 peaches in at a time, until you get all cooked 
 enough to put a straw in. Take them out carefully 
 with a skimmer and put them to cool on flat dishes. 
 When perfectly cold, put them in a jar, let the 
 ’ syrup cook thick, and when that is cold, mix half 
 syrup and half French or apple brandy, and cover 
 the peaches well with it. Keep them well cov- 
 ered. 
 
 BRANDY PEACHES. NO. 2. 
 Peel your peaches and weigh them; to every _ 
 pound allow half a pound of sugar. Pack the 
 peaches and sugar in a large stone jar, and fill it two 
 thirds full of apple or peach brandy. Cover the top 
 of the jar with a thick dough made of flour and 
 water, set it in a large dinner pot of cold water, put 
 on the fire, and boil it two or three hours. These 
 never spoil and the cordial is delicious. 
 
FRUITS AND CORDIALS. 305 
 
 BRANDY PEACHES. NO. 3. 
 
 Peel large fine peaches nearly ripe, in the even 
 ing put them in a bowl with their weight in loaf 
 sugar, and let them stand until the next day. 
 Then pour off the syrup in a kettle and let it boil ; 
 drop the peaches in, a few at a time, until they are 
 enough cooked to permit a straw to run in easily. 
 Put them on flat dishes to cool, boil the syrup a 
 little longer, and let that cool. Then put as much 
 brandy as you have syrup and cover the peaches 
 with it. These keep a long time. 
 
 BRANDY PEACHES. NO. 4. 
 
 Dip peaches in nice clear lye and rub them hard 
 with a coarse towel until the down is all off; slightly. 
 parboil them in hot water and rub them again. AI- 
 low half a pound of sugar to one pound of fruit, and 
 put it on the fire with half a pint of water to every 
 pound. Put some allspice, a few cloves, and some 
 lemon rind in the syrup. Boil it and remove the 
 scum, drop the peaches in and give them a good 
 boil up, and when cold, put them in a jar. Mix the 
 brandy and syrup half and half when hot, and pour 
 it over, and cork tight. Always clarify your syrup 
 for peaches and other preserves with white of eg¢ 
 put in when the water is cold. 
 
 NORTH CAROLINA EGG-NOG. 
 
 To make a gallon of egg-nog, take one dozen 
 
 egos, break them, and beat the whites and yelks 
 20 
 
306 MRS. ELLIOTY’S HOUSEWIFE. 
 
 separately. After the yelks have been beaten fif: 
 teen minutes, put twelve tablespoonfuls of fine 
 white sugar in them and beat them until they rise 
 and are thick. The great secret of having it nice 
 is to beat the yelks thick. Whip the whites to a 
 stiff froth, put half a pint of brandy in the yelks and 
 sugar, and when well mixed, stir the whites slowly 
 in. Have milk in a glass pitcher, to be added if 
 preferred. 
 BETTIE S EGG-NOG. 
 
 Take the yelks of sixteen eggs and twelve table- 
 spoonfuls of pulverized sugar, and beat them to the 
 consistency of cream. Add two thirds of a nutmeg, 
 grated, and beat well together. Then add _ half 
 a pint of brandy, and two gills of Madeira wine. 
 Have ready the whites of the eggs beat to a stiff 
 froth and stir it in the mixture; stir in slowly three 
 pints of rich milk. Ege-nog is a great drink for 
 Christmas holidays, and is a good nourishment for 
 sick persons that require a stimulant. 
 
 TURNIP WINE. 
 
 Put sliced turnips in a cider press and press out 
 all the juice ; to every gallon, put three pounds of 
 sugar and half a pint of brandy; keep it with 
 something thin over it until it stops working, and 
 then stop it close for three months. Change it then 
 into another cask, and you will have a good, healthy 
 wine. 
 
 PEACH WINE. ; 
 Take fruit nearly ripe, stone it, and bruise it to a 
 
FRUITS AND CORDIALS. 307 
 
 pulp, put one quart of water to eight pounds of 
 pulp and let it stand twenty-four hours. Then 
 strain out the juice, and to every gallon add two 
 pounds of sugar. Put it in a cask and when fer- 
 mented and becomes perfectly clear, cork it tightly 
 in bottles and seal it. : 
 
 MRS. STEWART’S BLACKBERRY WINE. 
 
 Measure the berries and bruise them. For 
 every gallon one quart of boiling water. Let the 
 mixture stand twenty-four hours, stirring it occa- 
 sionally. Then strain off the liquor into a cask. 
 For every gallon add two pounds of sugar. Cork 
 tight and let it stand till the following October. 
 
 TO MAKE RED GRAPE WINE. 
 
 Put forty pounds of black or red grapes in five 
 gallons of cold water. Mix nine gallons of cider, 
 twenty pounds of sugar, three handfuls of barberry 
 leaves, two pounds of beet-root sliced, four ounces 
 of red tartar ; add four pounds of sassafras chips and 
 one gallon of brandy, and you will have eighteen 
 gallons of as nice wine as can be made in any part 
 of our country. 
 
 CIDER WHITE WINE. 
 
 Take nine gallons of honey, two quarts of spring ° 
 water, ten gallons of cider, two ounces -of white 
 tartar. Mix two ounces of cloves, same of cinna- 
 mon and mace, and add to the liquid, then stir in 
 half a gallon of rum or brandy. This will make 
 
 ten gallons. 
 
308 MRS. ELLIOTT’S HOUSEWIFE. 
 
 AMIS’S GRAPE WINE. 
 
 To two gallons of pure juice, put one gallon of 
 water and two pounds of sugar. Put it in a cask 
 and in three months it will be a nice wine. 
 
 CHERRY BOUNCE. 
 
 Put Morella and wild cherries in a cask or demi- 
 john, and cover them with brandy ; let it remain 
 three months closely stopped. Make a rich syrup 
 of fine sugar and water, boil it thick, and when cold 
 mix half syrup and half brandy from the cherries. 
 This is delicious, and I have seen it thirty years 
 old. Raspberry bounce is made the same way. 
 
 RASPBERRY WINE. 
 
 Make it like blackberries or with six gallons of 
 water, four of cider, six of raspberries, twenty pounds 
 of sugar, three ounces of red tartar, three quarts of 
 brandy, with dry orange peel two ounces. Another 
 way. is to steam the berries. Boil the juice and 
 to every gallon allow one pound and a half of sugar. 
 Put it in a cask when cold, with a little nice yeast, 
 and when it has ceased to ferment, add half pint of 
 brandy to each gallon and cork it. 
 
 TO MAKE NECTAR. 
 
 Put one pound of loaf sugar into a large bowl, 
 add one quart of cold water, stir until the sugar is 
 all dissolved, pour over it one bottle of Madeira and 
 one of hock, mix them well, grate half a nutmeg, 
 with teaspoonful of lemon extract, and freeze it. 
 
FRUITS AND CORDIALS. 309 
 
 PUNCH. 
 
 Make a rich lemonade, press the peel with a 
 muddler on hard sugar, pour some hot water over 
 the pulp and a little of the peel and strain it in 
 when cold. Mix a little brandy and rum together, 
 and make the punch pleasant to the taste ; set it on 
 ice to cool or freeze it. Very nice slightly frozen. 
 
 PERRY. 
 
 This is a pleasant drink made from pears, exactly 
 as cider is made from apples. 
 
 GOOSEBERRY WINE. 
 
 Take four gallons and a half of water, and five 
 gallons of gooseberries. Mix six pounds of sugar, 
 four pounds of honey, one ounce of white tartar, 
 one ounce of dry orange and lemon peel, or two 
 ounces fresh, add half a gallon of light brandy, and 
 you will have nine gallons of nice wine. Currant 
 wine may be made the same way. It is good in 
 six months. 
 
 STRAWBERRY WINE. 
 
 Ten gallons of strawberries, eleven of water, 
 twenty-five pounds of sugar, three ounces of red 
 tartar, two lemons and two (oranges peel and juice), 
 one gallon of brandy. This is delicious and keeps 
 well. These were sent me by a friend. | 
 
3 LO MRS. ELLIOTT’S HOUSEWIFE. 
 
 FINCASTLE CURRANT WINE. 
 
 Gather full ripe currants on a dry day, pick them 
 from the stalks and weigh them; crush them well 
 with the hands, leaving none whole. ‘To every two 
 pounds of currants put one quart of water; stir it 
 well and let it stand three hours; then strain it 
 through a sieve, and add one pound of sugar to 
 every three pounds of currants ; stir it well, put it 
 on to boil and skim as long as any scum rises ; pour 
 it off in a clean cask after it has stood sixteen hours 
 to cool, and stop it close. If you make ten gallons, 
 let it stand three weeks ; if twenty or thirty gallons, 
 one month. When it is perfectly clear, put a lump 
 of loaf sugar in your bottles, bottle it, and cork tight, 
 and keep it ina cool place. If well made, it tastes 
 
 like pale Sherry. 
 
 SPRUCE BEER. 
 
 Boil one handful of hops and two of sassafras-root 
 in ten gallons of water, with two tops of young 
 spruce pine, and while hot add one gallon of mo- 
 lasses, two spoonfuls of ginger, and one of allspice ; 
 when cool, add half a pint of good yeast, stir it well, 
 put it in a cask and cover close; When fermented 
 and clear, put it in bottles and cork tight. 
 
 GINGER BEER FOR SUMMER, 
 
 To one gallon of boiling water, put one pound of 
 loaf sugar, one ounce of best ginger-root bruised, 
 one of cream tartar or a sliced lemon ; stir it all un- 
 
FRUITS AND CORDIALS. saat 
 
 til the sugar is dissolved, let it stand until milk warm, 
 then add one tablespoonful of good hop yeast, 
 poured over a slice of cold loaf bread, and allow it 
 to float on the surface, and stand twenty-four hours 
 well covered; then strain it and fill clean bottles 
 three fourths full ; cork with good corks and tie over. 
 It will be fit for use in two days, and is a refreshing, 
 
 healthy drink. 
 
 GINGER WINE. 
 
 Three gallons of water, three pounds of sugar, 
 four ounces of race ginger washed in four waters, 
 boil all well for one hour ; strain it through a sieve 
 in a cask with three lemons cut up and two gills of 
 beer yeast ; shake it well, and cover the cask tight, 
 let it stand to ferment until clear enough to bottle. 
 It will be fit to drink in ten days after it is bottled. 
 
 BLACKBERRY CORDIAL. 
 
 One quart of blackberry juice, one pound of white 
 sugar, one tablespoonful of cloves, same of allspice 
 and cinnamon; one pint of brandy, one nutmeg ; 
 boil it well fifteen minutes, and bottle it hot. 
 
 BLACKBERRY WINE. 
 
 Pour one gallon of boiling water over one gallon 
 of blackberries, beat them with a pestle in the wa- 
 ter and strain them when cold; put three pounds 
 of loaf sugar to each gallon and simmer it one half 
 hour on the fire, then put it in bottles with thin 
 muslin or lace tied over the top (without any stop- 
 
 GH «& 
 
812 MRS. ELLIOTT’S ‘HOUSEWIFE. 
 
 per) and let it stand until October; and you will 
 have a good imitation of Port wine. 
 
 BLACKBERRY WINE. NO. 2. 
 
 Mash any quantity you may have with a wooden 
 pestle, and strain them ; to every gallon of juice put 
 two quarts of water and three pounds of brown su- 
 gar; put it in ajar and stir it well, cover it with 
 thin muslin and remove the scum that rises on the 
 top every morning for one week, stir it every time, 
 let it stand three weeks in the jar, then put it in 
 jugs with muslin tied over until wine is made (about 
 two months). Bottle and cork tight. 
 
 FANNIE'S BLACKBERRY WINE. 
 
 Boil and mash blackberries in a preserving kettle, 
 when-cold strain them through a cloth; to every 
 quart of the juice, add halfa pound of loaf sugar, 
 quarter of an ounce of nutmeg, same of allspice, 
 cloves, and cinnamon; boil it fifteen minutes, when 
 cold, add one pint of French or apple brandy, and 
 bottle it, sealing it up tight with wax. 
 
 x MRS. JONES'S BLACKBERRY WINE. fe 
 
 Wash and pick the blackberries and mash them 
 of an evening, strain them the next morning 
 through thin muslin; to one pint of juice add nearly 
 two pints of water, to one gallon (after all the wa- 
 ter is put in), add three pounds of sugar; put it in 
 a jug, tie it over with muslin, and let it stand a 
 fortnight to ferment; then strain it off, and cork 
 tight. 
 
FRUITS AND CORDIALS. 318 
 This country is famed for fine blackberries, and 
 the recipes given have been well tried. 
 
 SCUPPERNONG WINE. 
 
 Wash and mash scuppernong grapes, and to 
 every gallon add a pint of boiling water. Next 
 morning strain them through a coarse cloth and to 
 every gallon of juice put three pounds of crushed 
 sugar. After it is well dissolved put it in a demi- 
 john, tie a cloth over the top and put it where it 
 will net be disturbed for six weeks ; never let it be 
 shaken. Bottle it and cork as soon as the wine is 
 ready. If good in five weeks, bottle it. This is a 
 recipe for home-made scuppernong. On Roanoke 
 Island where the grape is in its native soil, it is 
 made of the pure juice with a little burnt sugar to 
 color it and sometimes brandy is added by partic- 
 
 ular request. | : 
 
 SPRUCE BEER. 
 
 Boil one handful of hops and two of sassafras 
 root in ten gallons of water, strain it, and while hot 
 pour in one gallon of molasses with two large spoon- 
 fuls of essence of spruce, same of ginger, and one of 
 allspice ; when cold put it in a cask with half a pint 
 of good yeast, stir it well, stop it close, and when 
 fermented and clear, bottle it and cork tight. 
 
 PEACH CORDIAL. 
 
 Gather white heath or any nice cling-stone 
 peaches, cut them to the stone in several places and 
 
ol4 MRS. ELLIOTT’S HOUSEWIFE. 
 
 fill jars or a cask. Cover them with peach brandy 
 and let them remain eight weeks. Then to every 
 gallon allow two pounds of sugar and half a pint of 
 water. Make a syrup by boiling the sugar and 
 water, and when it is cold, mix half syrup and half 
 brandy; bottle it or keep it in the cask. | 
 
 MOLASSES BEER. 
 
 Boil five quarts of hops and five of wheat bran in 
 fifteen gallons of water, four hours, and strain it. 
 Put it in a cask with one head out, and add five 
 quarts of molasses, stir it and cover it witha cloth. 
 When lukewarm stir in one quart of yeast, cover it 
 with a cloth and board to fit close, and when it has 
 fermented and looks clear, draw it off and put it in 
 bottles that are well cleaned; soak the corks and 
 cork tightly. 
 
 LEMON CORDIAL. | 
 
 Cut six fresh lemons and put into three pints of 
 milk, boil them until the whey is very clear, then 
 pass it through a sieve. Put to the whey three 
 pints of French brandy and three pounds of clari- 
 fied sugar ; stir it until the sugar is dissolved. Let 
 it stand to refine, then put some chips of lemon 
 peel, cut thin, in bottles, and fill with the cordial. 
 This keeps well and is very nice. 
 
 RASPBERRY VINEGAR. 
 
 The best I ever made was one quart of vinegar 
 with one quart of fresh raspberries, put in every 
 
 * 
 
FRUITS AND CGRDIALS. 315 
 
 ‘morning for three days, straining it before adding 
 the fresh ones. The fourth day press the juice in 
 
 _ straining it. Put one pound of loaf sugar to every 
 pint of juice and stir it until it is well dissolved. 
 Put it in pint bottles and cork tight. This is a fine 
 beverage with ice in summer and very agreeable 
 to the sick. 
 
 ANOTHER RASPBERRY VINEGAR. 
 
 _ Put two pounds of the fruit and one of sugar in 
 a porcelain kettle, and mash them well together. 
 Cook it like a jam for twenty minutes, then stir in 
 half a pint of cider vinegar to every pound. Give 
 it one boil up and strain it. When cold, bottle and 
 cork it. This keeps well but does not have the ex- 
 quisite flavor of the fresh fruit the other has. I 
 have tested both for years, 
 
 STRAWBERRY VINEGAR, 
 
 Make strawberry vinegar exactly like raspberry. 
 
 STRAWBERRY CORDIAL. 
 
 Stew ripe strawberries twenty minutes and 
 squeeze them through a linen bag. To each quart 
 of juice put one pound of sugar and one pint of 
 white brandy. Put it ina demijohn to stand twe 
 weeks, then filter it through a coarse muslin or a 
 fine sieve and bottle it. 
 
 RHUBARB WINE. 
 Grate the stalks of rhubarb on a coarse grater, 
 
516 Mis. ELLIOTT S HOUSEWIFE. 
 
 strain the juice, and to each quart add three quarts 
 of water and three pounds of brown sugar. Fill 
 a demijohn to the brim with it and keep some to 
 fill it as it works over. When it has done ferment- 
 ing, put a little isinglass in to clarify it and bottle 
 it. It will be good for use in two months, and the 
 flavor resembles champagne. 
 
 “ Cleanliness is next to Godliness.” 
 
 Teach your children to value and love the use of soap. Teach 
 them to save their pennies to buy a nice cake of sweet soap, in- 
 stead of the poisonous confections that seriously injure their 
 health. Make them understand that cleanliness is essential to re 
 spectability, and that they cannot be cleanly without the use of soap 
 It not only purifies, but preserves the skin, and keeps the pores 
 {which would otherwise be clogged, and constantly subjected to 
 skin diseases,) open, and free to exercise their healthful functtons. 
 
 Use soap for the toilet, soap for the dishes, soap for the kitchen 
 utensils, soap for the churn, soap for the pantry shelves, soap in 
 the dairy room, soap on the windows, soap on the paint, soap on 
 the floors, soap on the clothes, and soap on the slats of the bed- 
 stead, — ants, bugs. and roaches will never stay where soap has 
 cleared the filth away. 
 
MISCELLANEOUS. 317 
 
 MISCELLANEOUS. 
 
 MOLASSES CANDY. 
 
 To boil one gallon of molasses, have a kettle or 
 large iron pot that will hold three gallons, Put it 
 over a hot fire and do not. stir it. Let it boil for 
 ten minutes and then try,it, by dropping a little in 
 cold water. If it ropes, Stir it, but let it remain on 
 the fire until you try it again, If thick, pour it 
 out as quickly as possible in buttered dishes and let 
 it get nearly cool before you take it out to pull. 
 Work it until white, then pull it out and hang it in 
 ‘the cold air to crisp. I have frequently boiled a 
 gallon in ten minutes and a quart in five, by the 
 ‘same rule, Allowing it room to swell and never 
 stirring it to admit the air and make it boil over. 
 If you wish to flavor it, grate orange-peel- or chip it 
 fine, and put in just before it thickens. 
 
 KNOW-NOTHING BALLS. 
 
 Pop corn nicely popped and rolled in boiled mo- 
 lasses, the size of a large walnut, makes a nice ball 
 for a change and children are fond of it. 
 
 WALNUT CANDY. 
 
 Boil the molasses as above, and stir in the kernel 
 of walnuts just as it thickens. If you wish to pull 
 
318 MRS. ELLIOTT’S HOUSEWIFE. 
 
 it, put it on large buttered dishes. If not to be 
 pulled, spread it thin on tin sheets. Let it cool and 
 then break it up in smal square pieces. Hickory- 
 nut candy may be made the same way. 
 
 BOILED SUGAR. 
 
 Take three pounds of nice clarified sugar, put 
 it in a porcelain kettle and wet it well with water, 
 put in one tablespoonful of fresh butter and set it 
 over a hot fire. Let it boil five minutes after it 
 commences, then throw in half a tumbler glass of 
 strong vinegar or the juice of two lemons. Stir it 
 well and let it boil until it ropes. Try it in a spoon 
 and if it cools quick and thickens it is done. Take 
 it from the fire and stir in lemon or vanilla extract 
 to the taste. Pour it out on buttered dishes and 
 pull it as warm as you can bear it in the hand. 
 This is a nice candy and preferred to the confec- 
 tioner’s. ‘The rind of the lemon can be boiled in it. 
 
 ENGLISH WALNUT AND PECAN-NUT CANDY. 
 
 Boil sugar as above, crack the nuts and put them, 
 in halves, on buttered tins, and pour the boiled su- 
 gar on each piece, while hot, with a large teaspoon. 
 
 COCOANUT CANDY. 
 
 Boil two pounds of sugar wet with water until it 
 is very thick, and easily pulled. Then stir in the 
 sugar as much grated cocoanut as you wish and _ 
 spread it thin on sheets of tin. It does not require 
 any butter, and is hard to pull, but very nice. 
 
MISCELLANEOUS. 319 
 
 TO KEEP EGGS. 
 
 Put four quarts of air-slacked lime in four quarts 
 of water, two tablespoonfuls cream tartar, and two 
 of salt. Put nine dozen fresh eggs in a jar, and 
 pour this mixture over them. Keep them in a cool 
 place. If the water settles away, add more to 
 keep them under. They will keep for months. 
 
 TO KEEP CRANBERRIES. 
 
 Pick them nicely, not leaving any that are not 
 good and sound. Put them in a large wooden tub 
 in a cellar and keep them in clear water an inch 
 above the fruit. They are better kept this way, to 
 stew them fresh when wanted. 
 
 TO BOTTLE GOOSEBERRIES. 
 
 Pick them when full grown, before they ripen, take 
 off the stems and fill dry bottles with them nearly 
 to the top, then cover them with cold water that has 
 been boiled. Dig a hole in the ground and bury 
 the bottles two feet deep. Keep perfect all winter. 
 
 TO KEEP TOMATOES. 
 
 Just before the first frosts in the fall of the year, 
 pull the tomato vine up with the green ones on it, 
 and hang them under a shelter by the root. They 
 will ripen and taste good until Christmas. 
 
 TO KEEP ONIONS. 
 Dry them in the shade and string them in long 
 
520 MRS. ELLIOTT’S HOUSEWIFE. 
 
 bunches one above the other, and hang them in a 
 dry place. Cut the tops off, leaving two inches to 
 tie by. ‘Take a small bundle of dry straw and tie 
 them one by one on it. Largest at the bottom and 
 so on, with a loop left at the top to hang them up. 
 
 TO KEEP IRISH POTATOES. 
 
 Dig them in dry weather, and put them in the 
 shade to dry as soon as dug. Never let them be 
 “exposed tothe hot sun. Turn them about carefully 
 every day or two for the first week, and then keep 
 them in a dry place with straw sprinkled between, 
 and when very cold cover them with straw. Never 
 keep potatoes near salt in a damp climate. Char- 
 coal sprinkled between them, keeps them very nice. 
 
 DRYING PUMPKINS. 
 
 Cut the pumpkin up and stew it until soft and 
 dry, pound and strain them through a colander; 
 then grease pie pans, and spread it on a quarter of 
 an inch thick, and dry it; roll it up after it is dry, 
 and keep it in a tight box or bag from the insects. 
 Each one will make a pie. 
 
 TO CAN CORN. < 
 
 Boil it fifteen minutes on the ear, then dry the 
 grains in pans an hour in the sunshine ; salt it just 
 as you would for the table ; fill tin cans, leaving an 
 inch of space; put one gill of water in each can, 
 and have an aperture size of a pin in the cover for 
 the gas to escape ; then place the tins in a kettle of 
 
MISCELLANEOUS. 521 
 
 water within an inch of the top of the can, and boil 
 moderately forty-five minutes. This will keep 
 sweet all winter. 
 
 ANOTHER WAY TO CAN CORN. 
 
 Boil green corn until half done, cut it from the 
 cob and pack it in stone jars, layer of corn, and 
 layer of salt; when wanted for use, soak it all night 
 and put it in fresh water next morning until you 
 want to cook it. | 
 
 TO PRESERVE CORN. 
 
 Cut the grain of young green corn lengthways, 
 and scrape it from the cob with a knife, then cook 
 it thoroughly with salt and a little sugar, as you 
 would for the table. Heat your cans, put it in hot 
 from the kettle, and seal instantly. When you wish 
 to use it, heat it and serve with butter or cream. 
 
 TO KEEP LEMONS. 
 
 Cover lemons with milk or buttermilk, and they 
 will keep moist and unhurt for weeks. 
 
 TO KEEP LEMONS FOR LEMONADE. 
 
 Slice them through when perfectly fresh, and 
 pack the slices in glass jars with a thick layer of 
 fine white sugar between, and they will keep good 
 one year. 
 
 TO BROWN FLOUR. | 
 
 Take a dry clean spider or pan, put flour in it, 
 
 set it over the fire and carefully stir and scrape the 
 21 
 
892, MRS. ELLIOTT’S HOUSEWIFE. 
 
 bottom of the pan to keep it from scorching; when 
 it is a dark brown, spread it on a dish or paper to 
 cool. Keep it in a paper bag or jar to thicken gra- 
 vies or soups. 
 
 TO KEEP FLIES FROM WINDOWS. 
 
 Boil garlic in the water you wash them with. 
 
 TO BOTTLE FRUITS. 
 
 Every housekeeper has accumulated bottles ; al- 
 .ways have them cleaned before putting them away ; 
 save the wide-mouth ones for fruits that are stoned, 
 and the long neck for catchup and tomatoes to 
 preserve for pottage. Make a wax of.one pound of 
 rosin, two ounces of beeswax, and two of Spanish 
 brown, slowly melted together. When you wish to 
 put up fruit, put the bottles nicely cleaned in a ket- 
 tle of cold water and set it over the fire ; have corks 
 the right size soaking in water. Peel your peaches 
 and put them in a preserving kettle without any 
 water, and warm them briskly, stirring from the 
 bottom to prevent their burning before the juice is 
 made from the heat; while the bottles are hot in 
 the kettle, fill them with the peaches that have been 
 heated through, cover the peach with the liquor up 
 to the cork, put the cork in, dip it in the hot wax, 
 and then in cold waté@r or ice, and smooth it with a 
 knife. This is an easy and sure, way of keeping 
 fruits for the winter if the directions are carefully 
 followed. Raspberries, blackberries, and strawber- 
 vies must not boil but ten minutes. Gooseberries, 
 
MISCELLANEOUS. 323 
 
 currants, and pie-plant must be well cooked before 
 they are put in, tomatoes must be sliced and boiled 
 twenty minutes, then strained through a colander, 
 to remove the skins, returned to the kettle and 
 boiled up again, and the bottles filled when hot, 
 corked and sealed as the fruits. Keep them in a 
 cool, dry place. If you use tin cans, place them in 
 cold water as soon as filled; have a wide mouth 
 funnel, perforated ladle, sound fruit, and seal up in- 
 stantly while the fruit is boiling hot, and you will 
 never lose it. 
 
 TO CAN PEACHES WITH SUGAR. 
 
 Place your cans in a kettle of boiling water, peel 
 and halve your peaches, sweeten to taste as you 
 would for the table ; put them in your preserving 
 kettle without any water, and heat them through. 
 Fill the cans with the hot peaches and see that 
 every crevice is filled with syrup ; close the can im- 
 mediately ; fill the grooves with wax; put a piece 
 of ice or some cool water instantly on it, and smooth 
 it with a knife. Work with dispatch in putting up 
 fruits or vegetables, see that they are fresh and 
 free from any decayed spots, and seal while boiling 
 hot, and you have the whole mystery of potting. 
 Always place tin cans in cold water as soon as 
 they are sealed. 
 
 HARD SOAP. 
 
 Pour four gallons of boiling water over six pounds 
 of sal-soda and three pounds of unslacked lime, stir 
 
324 MRS. ELLIOTT’S HOUSEWIFE. 
 
 it well and let it settle until perfectly clear-; let it 
 stand all night. When clear, strain the water off 
 and put six pounds of nice grease with it and boil 
 for two hours, stirring it most of the time. [If it 
 does not seem thin enough pour another gallon of 
 water over the lime, stir it and drain it off, and 
 add a little at the time it is wanted, to the boiling 
 mixture. Try it by putting a little on a plate to 
 cool, and if thick as you wish stir in a handful of 
 salt just before taking it from the fire. Have a 
 large tub well soaked to keep the soap from sticking. 
 Let it remain until solid and you will have forty 
 pounds of nice white soap. 
 
 SOFT SOAP. 
 
 Put ten pounds of potash in a half barrel, next 
 day add twelve pounds grease, stir it well and then 
 add one gallon of boiling water. Add the same 
 quantity boiling hot every day until the barrel is 
 full, stirring it all the time. If you wish to make 
 less, use three pounds of grease and two and a half 
 pounds of potash. 
 
 s 
 
 COMMON SOAP. 
 
 Save your kitchen grease, melt and strain it, put 
 it in a large iron pot and slowly add the lye from 
 good wood ashes (oak or hickory is the best), cook 
 it until it ropes, stirring often with a wooden pad- 
 dle. If you wish it thick, add a handful of salt just 
 as you take it from the fire and Stir it well in. 
 
MISCELLANEOUS. 325 
 
 SOAP WITH POTASH. 
 
 One pound of white rock potash makes fifteen 
 pounds of white hard soap or a half barrel of soft. 
 Dissolve one pound of the potash in one gallon of 
 boiling water; add five pounds of hot, melted, clean 
 grease, stirring it quickly until it is smooth and 
 clear, then pour it ina box mould. Another way 
 is to dissolve one pound of the potash in three and 
 a half gallons of boiling water, and add five pounds 
 of grease, boiling and stirring until the grease and 
 lye are combined (nearly ten hours), add a little 
 salt and it will bring all the soap to the top. Then 
 dip it out in a mould or box and cut it in bars when 
 cold. In boiling it may be necessary to add water 
 as it is evaporated. New grease requires longer 
 boiling than old. 
 
 To make yellow soap, dissolve two pounds of 
 resin in the grease before adding the lye, and put 
 rosemary, sassafras, or Bergamot to scent it. 
 
 TO PREPARE WASHING FLUID. 
 Boil oné pound of sal soda and half a pound of . 
 
 unslacked lime in a gallon of water twenty minutes. 
 When cool, drain it off and put it ina jug. Soak 
 your clothes over night, then wring them out and 
 rub on plenty of soap; cover them with water in 
 your wash-kettle, add a cupful of fluid, boil half an 
 hour, rinse, and hang out. This is an invaluable 
 recipe. ‘Try it. 
 
326 MRS. ELLIOTT’S HOUSEWIFE. 
 
 One tablespoonful compound spirits of ammonia, 
 in a basin of water, removes the unpleasant odor 
 from perspiration. 
 
 Fresh meat must be put in boiling water, with 
 one tablespoonful of salt to a gallon of water. Salt 
 meat must be in cold water, boiled slowly and kept 
 constantly boiling and well skimmed. 
 
 Cooking can be improved by a judicious use of 
 sugar and molasses. All rye and coarse wheat 
 bread should have a little molasses in it. 
 
 We are born to trouble, as the sparks fly upward. 
 
 Trouble? In what? in every calling. This world’s charms 
 would unfit us for the necessary preparation for the rest of the 
 soul, if troubles were not wisely interwoven. As they are sent for 
 good, let us take them by submitting to whatever falls to our lot. 
 Compare them to a bundle of fagots, far too large for us to lift. 
 He who sends them, does not require us to carry all at once. Ask 
 Him mercifully to untie the bundle and give us one stick we are 
 to carry to-day, and another to-morrow, and soon. We can learn 
 to surmount all troubles, if we will only take the burden appointed 
 for each day; but if we choose to increase by taking the stick 
 from the bundle that was allotted to yesterday, and carrying it 
 with to-day’s, ever making the morrow’s burden heavier before re- 
 quired to bear it, we can never learn to say, 
 
 “Thy will, O God, be done.” « 
 
CARE OF THE SICK. S21 
 
 CARE OF THE SICK. 
 
 NURSING THE SICK. 
 
 All physicians admit that good nursing is a great 
 help to their skill. Was there ever one known to 
 object to a female administering to the wants of his — 
 patients? ‘The noiseless step, the patient, watchful 
 care, the gentle voice, the tender raising from the 
 hot pillow, the steady breeze of wind from the fan 
 to cool the fevered brain, the arrangement of the 
 hair, smoothing the coverlid, bathing the temples, 
 mixing the medicines, and last but not least, pre- 
 paring necessary nourishment for the sick, all come 
 under the immediate head of one of God’s designs, 
 when He created woman as an help-meet for man. 
 Cultivate a love for these duties ; no station in life 
 is exempt from them. Sickness and death are the 
 consequences of Adam’s fall, and both rich and poor 
 have to yield to the attacks of one and obey the 
 summons of the other. The soothing voice of wo- 
 man has been known to quiet and lull to sleep the 
 unfortunate victim whose reason has been de- 
 throned. The earnest, heartfelt prayer of the wo- 
 man of Canaan, with her faith so beautifully exem- 
 plified in her appeal, moved her compassionate Lord, 
 
328 MRS. ELLIOTT’S HOUSEWIFE. 
 
 and His reply was, ‘* Be it unto thee even as thou 
 wilt.’ In the dead hour of night; when stillness 
 reions; in the morn, noon, and eventide, offer a 
 prayer to Him, to bless the means used for the 
 recovery of those intrusted to your care. ‘The 
 Holy Spirit may bless your efforts, and impress 
 Heaven’s image on the heart. If the dread sum- 
 mons should be feared, gently prepare their mind 
 to receive it, looking upon their passage through 
 the valley and aioe of death, as a pleasant jour- 
 ney made easy by the presence of Him who sent it. 
 How many souls that are precious in His sight 
 might be assisted in their preparation for.the ‘ world 
 to come,” by the influence of their nurse, for which 
 labor of love females are peculiarly fitted, and I 
 urge them to encourage a love for it, 
 
FOR THE SICK. Bag 
 
 FOR THE SICK. 
 
 NUTRITIOUS COMPOSITION. 
 
 Mix equal quantities of sage and cocoa, put one 
 tablespoonful in a pint of sweet milk, add_ half 
 a pint of boiling water, and boil it a few minutes. 
 Stir it all the time; add sugar and nutmeg to. 
 the taste. 
 
 CHICKEN WATER. 
 
 Boil a young chicken or piece of an old one to 
 make one quart of chicken water. Boil it until the 
 meat leaves the bone, and put nothing in it but 
 a pinch of fine salt. 
 
 CHICKEN JELLY. 
 
 Pound a nicely cleaned ‘young chicken, bones 
 and all, and put it on to boil in one gallon of water 
 with a little salt. Tie up a tablespoonful of rice and 
 drop in it until it is soft ; then take the rice out and 
 boil it down to one pint. Strain the jelly from 
 the chicken and let it cool. One tablespoonful 
 of this is as nourishing as a soup-plate of soup 
 would be, and more delicate. 
 
 WINE WHEY. 
 Put one pint of new milk in a porcelain sauce- 
 
 pan and let it boil up. When puffed up to the 
 
330 MRS. ELLIOTT’S HOUSEWIFE. 
 
 top, dash one gill of Madeira or Sherry wine in; let 
 it boil up again, then strain it from the curd; and 
 sweeten it with loaf sugar to the taste. 
 
 GRUEL. 
 
 Put on a pint of water to boil and slowly stir 
 in two tablespoonfuls of fine corn meal. Cook it 
 untilat tastes done. Season it with a little salt and 
 very little sugar, and grate nutmeg over the top. 
 
 TOAST WATER. 
 
 Toast slowly until a pretty brown two slices of 
 loaf bread (home made), put it in a pint of cold 
 water, and let it stand one hour before using it. 
 
 CORN BREAD WATER. 
 
 Make a simple bread of meal and water, and 
 bake it thin and hard, but not too brown, and use 
 for delicate persons as loaf bread toast water. 
 
 BUTTERMILK. 
 
 Sweeten fresh buttermilk from the churn, put 
 a few drops of lemon extract in it, and envelop the 
 glass or tin cup in ice, until nearly frozen, or put it 
 in a pint tin bucket and freeze it, as for ice-cream. 
 
 BUTTERMILK. NO. 2. 
 
 Boil one quart of fresh buttermilk, and when hot, 
 stir in one tablespoonful of corn meal, sifted through 
 coarse muslin and rubbed smooth with cold water, 
 put a pinch of salt in, boil and stir it fifteen min- 
 
FOR THE SICK. 331 
 
 utes, sweeten it, and dust a little cinnamon over 
 the top. 
 MILK THICKENED. 
 
 Boil one quart of milk, wet three tablespoonfuls 
 of flour (finely sifted), roll it up in a soft, smooth 
 paste, and when the milk boils up stir it in, and con- 
 tinue to stir and boil for ten minutes. Puta pinch 
 of salt in the milk, and when done, sweeten it to 
 taste and grate nutmeg over it. 
 
 BOILED CUSTARD. 
 Boil one pint of milk with two tablespoonfuls of 
 sugar in it, beat two eggs, and when the milk puffs, 
 stir itin. This is sufficiently rich for the sick. 
 
 IRISH MOSS. 
 
 Wash and pick two tablespoonfuls of Irish moss 
 and pour one pint of boiling water over it. Set it 
 over the fire, and stir until all is dissolved, and 
 when cool sweeten it, and grate nutmeg over the 
 top. Use milk if you prefer it. I have found it an 
 ’ excellent nourishment for a sick infant, with milk. 
 
 ARROW-ROOT. 
 
 Put one pint of water on to boil in a saucepan with 
 a pinch of salt; rub one teaspoonful best Bermuda 
 arrow-root smooth with water, and when the water 
 boils, stir it slowly in and cook it until it has no raw 
 taste. Sweetenit with loafsugar. ‘The finest child 
 I ever saw was raised on this quantity per day by 
 the advice of a physician, with a delicate mother’s 
 
 milk. 
 
832 MRS. ELLIOTT’S HOUSEWIFE. 
 
 ARROW-ROOT BLANCMANGE. 
 
 Boil one quart of milk, rub an ounce of arrow- 
 root smooth with cold milk, and a little salt. Stir it 
 in when the milk is hot and cook it four minutes ; 
 pour it off through muslin, sweeten, and flavor to 
 taste. Ifthe sick prefer cinnamon or vanilla bean, 
 always boil it in the milk. 
 
 MULLED CIDER AND WINE. 
 
 Put a teacupful of either, with same of water, on 
 the fire to boil with a little allspice. Beat three 
 egos and mix with half a pint cider or wine, and stir 
 
 ti in when it boils; sweeten to taste, and nutmeg 
 grated. — 
 
 BEEF, VEAL, AND CHICKEN TEA. 
 
 Cut slices of beef, veal, or chicken, and put them 
 in a covered dish. Set it over a steam-kettle and 
 pour boiling water over it; one pint is generally 
 enough. Let it stand one hour. Then pour it off 
 and season with a pinch of salt. This is very good: 
 for delicate persons, when but little nourishment is 
 required. 
 
 RICE JELLY. : 
 
 Boil one teacup of. nicely washed rice in two 
 quarts of water until perfectly soft. Strain it and 
 season with a little salt, or sugar and butter, with 
 nutmeg grated over the top. Very nutritious, and 
 preferable to the grains of rice. 
 
 ~ 
 
FOR THE SICK. Boe 
 
 MILK PORRIDGE. 
 
 Rub a tablespoonful of flour smooth with cold 
 water or milk and a little salt. Boil one quart of 
 milk, and when it comes up, stir the flour in and 
 boil it five minutes. Sweeten it with loaf sugar, 
 and grate nutmeg over the top. 
 
 APPLE WATER. 
 Wrap paper around apples and nicely roast them. 
 Pour boiling hot water over them, and set it in 
 water to cool or on ice. 
 
 BAKED APPLES. 
 Peel and core them, fill the space with sugar, put 
 them in a pan with a little water, and slowly bake 
 
 them. 
 PANADA. 
 
 Put a half pint of water on the fire in a porcelain 
 saucepan, add a wine-glass of wine and dessert 
 spoonful of sugar; grate some nice cold bread, wet 
 it with some of the water from the stew-pan, and 
 stir it in at once. Two tablespoonfuls will be 
 enough for this quantity, - 
 
 PANADA. NO. 2. ° 
 
 Toast some bread and cut it in small pieces. 
 Make a wine sangaree and pour it over the bread. 
 Grate nutmeg over the top. 
 
 2 
 
(2) 
 
 33-4 MRS. ELLIOTT’S HOUSEWIFE. 
 
 CHICKEN PANADA. 
 
 Boil a chicken nearly done. Take the white 
 meat from the bone and let it cool. Save some of 
 the water it was boiled in. Pound the chicken to 
 a paste, and boil it in the water you saved until it 
 jellies. Season it with salt, nutmeg, and a little 
 lemon. | 
 
 CHICKEN TEA. 
 
 Take the chicken left from the panada and boil 
 it with a little mace, slice of onion, and five grains 
 of pepper. 
 
 BATH-ROOM. 
 
 Every house should have a bath-room. What 
 Juxury can compare to a good bath, immersing the 
 body, showering it, or throwing the water with the 
 hand. It refines and elevates both soul and body. 
 Not only cleanses the outer surface, but purifies all 
 within and produces a happy feeling in discharging 
 our first duty to self. It reanimates and brings into 
 vigorous action, physically and mentally, the organs 
 of the body, each dependent on the other to sus- 
 tain life and the strength required for work. A 
 surf bath in the ocean lulls to sleep, and gives a 
 foretaste of Paradise in its soothing, peaceful effect. 
 When aroused, the feeling is like “a giant refreshed 
 with wine.” 
 
 ‘¢Go and wash in the Pool of Siloam;”’ cleanse 
 the heart by its spiritual effect, so the body by its 
 visible, before it can be healed. ‘* Wash and be 
 clean, and thy sins shall be done away, the filth of 
 the soul cleansed by the spirit, while the” body is © 
 
FOR THE SICK. ooo 
 
 purified by the element, given by the Creator, so 
 necessary to all the wants of man. See how the 
 beasts seek water and love to stand in it — fowls 
 and birds of the air. Even the little canary in his 
 cage will flutter in the water, and sing sweet notes 
 after zés bath. The ducks quack with delight, and 
 the pea-fowl struts and fans out his beautiful feath- 
 ers, sounding shrill notes of joy at the prospect of a 
 nice wash from a shower. Should man, made 
 after God’s image (though subjected to the filth of 
 the flesh), leave such wisdom, given to him as a 
 reasonable being, to be exercised by brutes that 
 perish, to elevate them above his moral nature. 
 No, such was not intended. Though man was 
 made to be the head and king supreme over his 
 family, yet woman’s daily habits are not only imi- 
 tated by him, but those she has to lead in the pure 
 way. Then asa Scripture injunction, teach them 
 to purge the filth of the flesh by bathing the body, 
 as typical of the cleansing of the soul before it can 
 appear before its Maker, as well as the washing of 
 the body before we appear before our families. 
 
 The parlor is not noticed last, from its condudliie™ 
 to no good end. The dining-room and chamber, 
 more strictly suited to comfort and convenience 
 claimed the first. Parlors are expected to be al- 
 ways in readiness to receive guests, where no busi- 
 ness will interfere while entertaining them. The 
 present fashion of keeping them dark, even im our 
 small towns, is very good for negligent housekeep- 
 
=~ 
 
 326 MRS. ELLIOTT’S HOUSEWIFE. 
 
 ers, who give but one dusting a week. My idea 
 is, that children should be accustomed to the bright 
 parlor, decorated with sweet flowers and works of 
 art, from their earliest childhood, and not taught to 
 shun it as they do all dark places. How frequently 
 the mother leads a stray child out in sobs, when re- 
 ceiving morning calls, because it wanted to see the 
 pictures on the walls or curiosities on the étagere. 
 If they were allowed the use of the closed room, 
 their manners, when matured, would be free from 
 the awkwardness so many young people display 
 that have not had boarding-school advantages. 
 Daily admit the pure air and light of heaven in the 
 room selected to preserve the features of those 
 whose, place you are filling. Let the soft light from 
 the painter’s touch of that once bright, sparkling 
 eye, beaming as it were from a guardian angel, in- 
 spire all to imitate the noble example, with the 
 good name, so far above riches; and the vices ever 
 frowned on by that noble brow, will find no resting 
 place with those whose blood emanates from the 
 same source. Entering the parlor with ease and 
 race, speaks volumes in the mother’s praise. Shy- 
 Folk to a corner shows the parlor was too good 
 for their child’s, and only for stranger’s enjoyment. 
 Let them learn the use without abuse of everything ; 
 that nothing is too good for them you enjoy, and 
 parlor amusements are to refine, and form habits 
 in early life, that will not need a polish as burnished 
 steel, when age entitles them to fill your place, en- 
 tering a President’s mansion or the social hall. 
 
INDEX. 
 
 _—— 
 DEDICATION, iii. FISH. 
 Boiled Rock Fish, 22. 
 PREFACE, V- Butter Sauce, 22. ne 
 Baked Shad, 28. - 
 
 WEIGHTS AND MEASURES, xiii. 
 
 PRELIMINARY. 
 
 First Direction, 1 
 Providing for the Table, 3. 
 A Place for Everything, 4. 
 Selection of Servants, 9. 
 
 SOUPS. 
 
 Turtle Soup, 10. 
 
 Beef Soup, 11. : 
 Soup made with Beef Shank, 11. 
 Oyster Soup, 12. 
 
 Chicken Soup, 12. 
 
 Calf’s Head Soup, 18. 
 Calf’s Head Stew, 13. 
 Granville House Soup, 14. 
 Dried Pea Soup, 14. 
 
 Fish Soup, 14. 
 
 Lobster Soup, 15. 
 Tomato Soup, 15. 
 
 Oyster Soup, No. 2, 15 
 
 Soup made with Tough Fowls,16. | 
 
 Green Pea Soup, 16. 
 Asparagus Soup, 16. 
 Maccaroni Soup, 17. 
 Vermicelli, 17. 
 
 Milk Soup, 18. 
 
 Cream Soup, 18. 
 
 Currry Soup, 18. 
 
 New Orleans Gumbo, 19. 
 Okra Gumbo, 19. 
 Ham-bone Soup, 20. 
 Boarding- house Keepers, 20. 
 
 22 
 
 Barbecue Shad, 23. 
 Fried Shad, 23. 
 
 | Shad and Roe, 25. 
 
 Fresh Herrings, 24. : 
 
 Salt Herrings, 24. 
 
 Eels, 24. 
 
 Anchovy, 24. 
 
 Sheep’s-head, 24. 
 
 Baked Sheep’s-head, 25. 
 
 Spots, or Hog-fish, with Onions, 
 25° 
 
 To boil Sturgeon, 25. 
 
 Sturgeon Steaks, 26. 
 
 Sturgeon Pickled, 26. 
 
 To bake Sturgeon, 26. 
 
 Sturgeon Cutlets, 26. 
 
 To pickle Shad, 27. 
 
 Corned Shad, 27. 
 
 Salt Corned Shad, 27. 
 
 Quaker Potted Herring, 28. 
 
 Carolina Potted Herring, 28. 
 
 Clam Fritters, 28. 
 
 Oyster Omelet, 29. 
 
 Oyster Fritters, 29. 
 
 Stewed Oysters, 29. 
 
 Oyster Sauce, 30. 
 
 Pickled Oysters, No. 1, 30. 
 
 Pickled Oysters, No. 2, 30. 
 
 Oyster Roast, 30. 
 
 Oysters Fried, 31. 
 
 Terrapins, 31. . 
 
 Shrimps, (Observations), 32. 
 
 Trout, 32. 
 
 Perch, Spots, and Hog-fish, 32. 
 
 Roach, Smelts, Gudgeons, Min- 
 nows, 3d. 
 

 
 338 
 
 To broil Mackerel, 33. 
 Lobster Salad, 33. 
 To preserve Fish for Transporta- 
 tion, 33. 
 A nice Salad Dressing, 34. 
 Salad Dressing with Oil, 34. 
 Scolloped Lobster, 34. 
 Devil Crabs, 34 
 Crabs served plain, 35. 
 Lobster Patties, 35. 
 Crab Patties, 35. 
 Hard Crabs, boiled, 36. 
 Fresh Cod-fish, 36. 
 Cod Sounds, 36. 
 Baked Cod or Haddoek, 36. 
 To crimp Cod, 36. 
 Salmon, 37. 
 Cat-fish, 37. 
 Cat-fish Pie, 37. 
 Cod-fish Balls, 37. 
 Chowder, 38. 
 Boston Chowder, 38. 
 Stewed Halibut, 38. 
 Sauce for Fish, 39. 
 Another Fish Sauce, 39. 
 sxyown Sauee for Baked Fish, 39. 
 Apple Sauce, 40. 
 Sage, Onion, and Thyme Sauce, 
 40 
 
 Frogs, 40. 
 
 To stew Frogs, 41. 
 Muscles, 41. 
 
 Fish Pie, 41. 
 
 hock Chowder, 41. 
 
 Clam Chowder, 42. 
 
 Fish cooked with Oil, 42. 
 Fish stewed with Wine, 42. 
 White Fish Sauce, 43. 
 Boarders, 43. 
 
 MEATS. 
 Gates’ Recipe for curing Hamas, 45. 
 Pickle for curing Bacon, 45. 
 Sausage Meat, 46. 
 Admiral Pocock’s Recipe for 
 Corned Beef, 46. 
 MeMorine’s Corned Beef, 47. 
 Dried Beef, 47. 
 Ham boiled with Herbs, 47. 
 New Ham, boiled, 48. 
 Ham boiled in Wine, 48. 
 Fannie’s Stuffed Ham, 48. 
 Boned Ham, 48. 
 Fried Ham with Eggs, 49. 
 toast Ham, 49. 
 
 INDEX. 
 
 Boiled Ham, 50. 
 
 Roast Beef, 50. 
 
 Mutton and Lamb, 50. 
 Veal, 51. 
 
 Melissa’s Stuffed Beef, 51. 
 Randolph’s Beef Alamode, 5. 
 Bouilli Beef, 52. 
 
 Fried Beefsteak, 52 
 
 Potato Beef, 53. 
 
 Beef Patties, 53. 
 Beefsteaks, 53. 
 
 Mutton Chops, 54. 
 - Veal Cutlets, 54. ty 
 Veal Chops, 54. 
 
 Baked Beef Tongue, 55. 
 Boiled Beef Tongue, 55. 
 Calf’s Tongue, 55- 
 
 Hog’s Tongue, 56. 
 
 Hog’s Brains, 56. 
 
 Fried Tripe, 56. 
 
 Cattle Feet, 56. 
 
 Hog’s Feet, 57. 
 
 Lamb roasted or baked, 57. 
 Boiled Lamb, 57. 
 
 Roast Pig, 58. 
 
 To bake Quarters of Pig, 59. 
 Pork and Beans, 59. 
 
 Pork Cutlets, 59. 
 Broiled Pork Steaks, 60. 
 To reast a Loin of Pork, 60. 
 Pork Stew, 60. 
 
 Corngd Pork, 60. 
 
 Pig’s Head Stew, 61. 
 Blood Pudding, 61. 
 
 Liver Pudding, 61. . 
 Sausage Meat, No. 1, 62. 
 Sausage Meat, No. 2, 62. 
 Beef Sausage Meat, 62. 
 
 To fry Liver, 63. 
 
 A well ordered home, 63. 
 
 POULTRY. 
 
 Cleaning Poultry, 64. 
 
 To fatten Turkeys and Ducks, 65 
 Roast Turkey, 66. 
 
 Roast Goose, 67. 
 
 Wild Goose and Duck, 67. 
 Green Goose Pie, 68. 
 
 To bake ae ose, 68. 
 Broiled*Teal, 68. 
 Canvas-back Ducks, 69. 
 Baked Ducks, 69. 
 Boiled Turkey, 70. 
 Opossum, 70. 
 
 . Barbecue Opossum, 71. 
 
INDEX. O47 
 Mulled Cider and Wine, 332. Panada, 333. 
 Beef, Veal, and Chicken Tea, 382. | Panada, No. 2, 333. 
 Rice Jelly, 332. Chicken Panada, 334, 
 Milk Porridge, 333. Chicken Tea, 334. 
 Apple Water, 333. Bath-room, 334. 
 Baked Apples, 333. The Parlor, 335, 
 

 

 
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