Old-time recipes · 1829
The American Frugal Housewife
78 recipes from the 1829 book by Lydia Maria Child. Click a recipe to read it and copy it, or open its page in the book.
The recipes78
| Kind of dish | Click a line to open it |
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| Other recipes | Dairy-women |
say that butter comes easily, and has a peculiar hardness and sweetness, if the cream is scalded and strained before it is used. The cream stand down cellar over night, after being scalded, tliat it may get perfectly cold. Suet and lard keep better in tin than in earthen. Suet keeps good all the year round, if chopped and packed down in a stone jar, covered witli molasses. Pick suet free from veins and skin, melt it in water before a moderate fire, let it cool it forms a hard tlien wipe it dry, and put it in clean paper in linen bags. Preserve the backs of old letters to write upon. li' you children who are learning to WTite, buy coarse white paper by the quantity, and keep it locked up, ready to be made into v.riting books. It does not cost half as much as it does to buy them at the stationer's. Do not let and tea stand in tin. Scald youi wooden ware often; and keep your tin ware dry. mattresses get hard and bunchy, rip them, take tlie hair out, pull it thoroughly by hand, let it he a day or two to air, wash the tick, lay it in as light and even as possible, and catch it down, as before. Thus prepared, they will be as good as new. It is poor economy to buy vinegar by the gallon. Buy a barrel, or half a barrel, of really strong vinegar, when you begin house-keeping. As you use it, fiU the barrel with old cider, sour beer, or wine-settlings, &ic., left in pitchers, decanters or tumblers; weak tea is likewise said to be good: nothing is hurtful, which has a tolerable portion of spirit, or acidity. Care must be taken not to add these things in 2* too large quantities, or too often: if tlie vinegar once geta weak, it is difficult to restore it. If possible, it is well to keep such slops as I have mentioned in a different keg, and draw tliem off once in three or four weeks, in such a (juantity as you the vinegar bear. If by any carelessness you do weaken it, a few white beans dropped in, or white paper dipped in molasses, is said to be usefuL If beer grows sour, it may be used to advantage for pancakes and fritters. If very sour indeed, put a pint of molasses and water to it, and, two or three days after, put a lialf pint of vinegar; and in ten days it first rate Barley straw is the best for beds; dry corn husks, slit into shreds, are far better than straw. Straw beds are much better for being boxed at the sides; in the same manner upholsterers prepare ticks for feathers. Brass andirons should be cleaned, done up in papers, and put in a dry place, during the summer season. If you have a large family, it is well to keep white rags separate colored ones, and cotton separate "woollen; they bring a higher price. Paper brings a cent a pound, and if you have plenty of room, it is well to save it. ' A penny saved is a penny got.' From The American Frugal Housewife, 1829, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Uol'sewife |
a pretty rose Some think it is less likely to come off, if mixed with skim milk instead of water. But black lead is far handsomer than anything else for this purpose. It looks very well mixed witli water, like redding; but it gives it a glossy appearance to boil the lead in soft soap, widi a little water to keep it from burning. put on with a brush, in the same manner as redding; looks nice for a long time, when done in tliis way. From The American Frugal Housewife, 1829, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Plaster of Paris |
is still better j particularly for mending broken images of the same material. stirred up by the spoonful, as it is wanted.* A bit of isinglass dissolved in gin, or boiled in spirits oi wine, is said to make strong cement for broken glass, china, and sea-shells. * Sdnic tliink it an improvement to make wh«y of vinegar and milk, and beat it wcil up with the eggs before the lime is put in. 1 Tiavc heai'd of troo From The American Frugal Housewife, 1829, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | The Frcgal Housewife |
Th(2 lemon syrup, usually sold at fifty ?ents a bottle, may be made much cheaper. Those who use a quantity of it will it worth their while to make it. about a pound of Havana sugar; it in water down to a quart; drop in the white of an egg, to clarify It; it; add one quarter of an oz. of tartaric acid or citric acid; do not it sour enough, after it has stood two or three days and shaken freely, add more of the acid. A few drops of the oil of lemon improves it. If you wish to clarify sugar and water, you are about to it is well to stir in the white of one egg, while; if put in it boils, the egg is apt to get hardened before it can do any good. Those who are fond of soda powders will do well to inquire at tlie apothecaries for the suitable acid and alkali, and buy them by the ounce, or the pound, according to the size of their families. Experience soon teaches the right proportions; and, sweetened v/ith a sugar or lemon syrup, it is quite as good as what one gives five times as much for, done up in papers. The case is with Rochelle powders. When the stopper of a glass decanter becomes too tight, a cloth wet with hot water and applied to the neck, will cause the glass to expand, so that the stopper may be easily removed. From The American Frugal Housewife, 1829, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | The Frugal Llocsewife |
People in general think tliey must go abroad for vaporbatlis; but a very simple one can be made at home. Place strong sticks across a tub of water, at the boiling point, and sit upon them, entirely enveloped in a blanket, leet and all. The steam from the water will be a vapor bath. put herbs the water. From The American Frugal Housewife, 1829, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Water-gruel, with |
or onions simmered in it, prepared a lump of butter, pepper, and salt, eaten just before one goes to bed, is a cur6 for a hoarse cold. A syrup made of horseradish-root and sugar is excellent for a cold. Very strong salt and vvater, when frequently applied, has been knowii to cure wens. The following poultice for the throat distemper, has been much approved in England:—The pulp of a roasted apple, mixed with an ounce of tobacco, the whole wet with spirits of wine, or any other high spirits, spread on a linen rag, and bound upoa the throat at any period of the disorder. From The American Frugal Housewife, 1829, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Washing the |
hands frequently in w'arm vinegar, is good for ring-worms. W^hen the toe nails have a tendency to turn in, so as to be painful, the nail should always be kept scraped very thin, and as near tlie flesh as possible. As soon as the corner nail can be raised up out of flesh, it be kept from entering, by putting a tuft of lint under it. As this book may fall into the hands of those who cannot speedily obtain a physician, it is w^orth wliile to mention what is best to be done for the bite of a rattlesnake: Cut tliC flesh out, around the bite, instantly; the poison may not have to circulate in the blood. If caustic is at hand, put it upon the raw flesh; if not, the next best thing is tc fill the wound w^ith salt—renewing it occasionally. Take a dose of sweet oil and spirits of turpentine, to defend the stomach. If the whole limb swell, bathe it in salt and vinegar freely. It is well to physic the system thoroughly, before returning to usual diet. From The American Frugal Housewife, 1829, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Eggs and cheese | Egg Gruel |
is at once food and medicine. Some people have very great faith in its efficacy in cases of chronic dysentery. It is made thus: a pint of new miik; beat four new-laid' eggs to a light froth, and pour in while the milk boils; stir them together thoroughly, but do not Ist sweeten the best of loaf sugar, and 2;rate in a whole nutmeg; add a litde salt, if you it. Drink half of it while it is warm, and the other half in two From The American Frugal Housewife, 1829, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Arrow-root Jelly |
Put about a pint of water in a skillet to; slir up a spoonful cf arrow-root powder in a cup of water; pour it into the skillet while tlie water is boiling; let them boil together three or four minutes. it with nutmeg and loaf sugar. This is very light food for an invalid. the system is in a relaxed state, tv/o teaspoonfuls of brandy may be put in. Milk and loaf sugar boiled, and a spoonful of fine flour, well mixed with a little water, poured in while the milk is is light food in cases of similar diseases. calf's foot jelly. Boil four feet in a gallon of water, it is reduced to a quart. it, and let it stand, til! it is quite cool. From The American Frugal Housewife, 1829, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Sago Jelly |
The sago should be soaked in cold water an hour, and washed thoroughly; simmered with lemon-peel and a few cJoves. Add wine and loaf sugar when nearly done; and let it all boil to°;ether a few minutes. From The American Frugal Housewife, 1829, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Beef Tea |
Beef lea, for the sick, is made by broiling a tender steak nicely, seasoning it with pepper and salt, cutting it up, and pouring water over it, not quite boiling. Put in a little water at a time, and let it stand to soak tlie goodness out. From The American Frugal Housewife, 1829, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Drinks | Wine Whey |
Wine whey is a cooling and safe drink in fevers. Set half a pint of sweet milk at the fire, pour in one glass of wine, and let it remain perfectly still, it curdles the curds settle, strain it, and let it cool. It should not get more than blood-warm. A spoonful of rennet-w^ater hastens the operation. From The American Frugal Housewife, 1829, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Milk Porridge |
Boil new milk; thoroughly milk m a bowl, and po'^r it into the kettle wliile the IS: let it all six or eight minutes. pDople it thicker others; sliould large spoonfuls of flour to a quart of milk was about righl. It should always be seasoned with salt; and if the patient likes, loaf sugar and nutmeg may be put in. In cases of lever, little salt or put into any nourishment; but in cases of dysentery, salt and nutmeg may be used freely: in such cases too, more should be put in porridge, and boiled very thoroughly indeed. From The American Frugal Housewife, 1829, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Parsnips |
boil an hour, or an hour and a quarter, according to size. New potatoes should boil fifteen or twenty minutes; three quarters of an hour, or an hour, is not too much for old; commonsized ones, half an hour. In the spring, it is a good plan to cut off a slice from the seed end of potatoes before you cook The seed fend is opposite to which grew upon the vine; the place where the vine was broken ofFmay^e easily distinguished. By a provision of nature, tlie seed end becomes watery in tlie spring; and, unless cut off, it is apt to injure the potato. If you wish to have potatoes mealy, do not let them stop boiling for an instant; and when they are done, turn the water off, and let them steam "or ten or twelve minutes over the See they don't stay long enough to burn to the kettle. In Canada, they cut the skin all off, and put them in pans, to be cooked over a stove, by steam. Those who have eaten them, say tliey are mealy and white, looking snow-balls when brought upon the table. Potatoes boiled and m.ashed v/hile hot, are good to ase in making short cakes and puddings; they save flour, and less shortening is necessary. It is said that a bit of unslacked lime, about as big as a robin's egg, thrown among old, watery potatoes, while they are boiling, will tend to make them mealy. I never saw the experiment tried. From The American Frugal Housewife, 1829, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Cheap Dye-stuffs |
general rules are necessary to be observed in coloring. The materials should be perfectly clean should be rinsed out in soft water; the article entirely wetted, or it will spot; light colors should be steeped in brass, tin, or earthen; and if set at all, should be set with alum. Dark colors should be boiled in iron, and set with copperas. Too much copperas rots the thread. The apothecaries and hatters keep a comjsound of vitri ol and indigo, commonly called ' blue composition.' An ounce vial full maybe bought for nine-pence. It colors a fine blue. It is an economical plan to use it for old silk linings, ribbons, he. The original color out, and the material thoroughly rinsed in soft water, so that no soap may remain in it; for soap ruins the dye. Twelve or sixteen drops of the blue composition, poured into a quart bowl full of warm soft water, stirred, (and strained, if any settlings are perceptible,) will color a great many articles. If you wish a deep blue, pour in more of the compound. Cotton must not be colored; the vitriol destroys it; if the material you wish to color has cotton threads in it, it be ruined. the things are thoroughly dried, they be washed in suds, and dried; this prevents any bad effects from the vitriol; if shut up from the air without being washed, there is danger of the texture being destroyed. If you wish to green, have your cloth free as possible from old color, clean, and rinsed, and. in the first place, color it a deep yellow. Fustic boiled in soft water makes the strongest and brightest yellow dye; but saffron, barberry bush, peach leaves, or onion skins, w^ill answer pretty well. Next take a bowl full of strong yellow dye, and pour in a great spoonful or more of the blue composition. it up well with a clean stick, and dip the articles you have already colored yellow it, and will take a lively grass green This is a good plan for old bombazet curtains, dessert cloths, old flannel for covering a desk, &c; it is likewise a handsome color for ribbons. From The American Frugal Housewife, 1829, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Meat Corned, or Salted, Hams, He |
When you merely v/ant to corn meat, you have nothuig io do but to rub in salt plentifully, and let it set in the cellar a day or two. If you have provided more meat than you can use v/hile it is good, it is well to corn it in season io save it. In sunimer, it will not keep ^vell more than a day and a half; if you are compelled to keep it longer, be sure and rub in more salt, and keep it carefully covered from cellar-flies. In winter, there is no difficulty in keeping a piece of corned beef a fortnight or more. people corn meat by throv/ing it into their beef barrel for a fev/ days; but this method does not make it so A little salt-petre rubbed in before you apply the common salt, makes the meat tender; but in summer it well to use it, because it prevents the other salt from impregnating; and the meat does not keep as well. Vv ish to salt fat pork, scald coarse salt in water md skim it, till the v/ill no longer melt in the Pack your pork down in tight layers; salt every layer; when the brine is cool, cover the pork with it, and keep a heavy stone on the top to keep the pork under brine. From The American Frugal Housewife, 1829, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Look to |
it once in a while, for first few weeks, and if "ll the salt has all melted, tlirow in more. Tliis bnne, scalded and skimmed every time it is used, will continue good twenty years. The rind of the pork should be packed towards the edge of the barrel. It is good economy to your own beef as well as Sis pounds of coarse salt, eight ounces of brown sugar, a pint of molasses, and eight ounces of salt-petre, are enough to boil in four gallons of water. From The American Frugal Housewife, 1829, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | The Salter |
m.eat is, the longer If very salt, it is well to put it in soak over night; change the cooking; and observe rules as in boiling tongue. If it is intended to be eaten when cold, it IS a good plan to put it between clean boards, andiDress it down with hea%7 weights for a day or two. A small leg of bacon three hours; ten pounds; twelve pounds All meat should moderately; furious boiling injures the flavor. Buffalo's tongue should soak a day and a night, and boil as much as six hours. From The American Frugal Housewife, 1829, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Choice of Meat |
If people wish to be economical, they should take some pains to ascertain what are die cheapest pieces of meat to buy; not merely those which are cheapest in price, but those which go larthest when cooked. That part of mutton called the rack, which consists of the neck, and a few of the rib bones below, is cheap food. It is not more tlian four or five cents a pound; and four pounds will make a dinner for six people. The neck, cut into pieces, and boiled slowly an hour and a quarter, in little more than water to cover it, makes nice broth. A spoonful of rice should be washed and thrown in with the meat. About tv/enty minutes before it is done, put in a thickening, and with salt, pepper, and silted summer-savory, or sage. The bones below the neck, broiled, make a good mutton chop. If your family be small, a rack of mutton will make you two dinners,—broth once, and mutton chop with a few slices of pork, for another; if your family consist of six or seven, you can have two dishes for a dinner. If you boil the whole rack for broth, tliere will be some left for mmce meat. From The American Frugal Housewife, 1829, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Liver |
is usually much despised; but when well cooked, t is very palatable; and it is the cheapest of all animal food. Veal liver is by some considered the best. liver is usually two cents a pound; beef liver is one cent. After you have fried a few slices of salt pork, put the liver in while the fat is very hot, and cook it through thoroughly. If you doubt whether it be done, cut into a slice, and see whether it has turned entirely brown, without any red stripe in the middle. it with pepper and salt, and butter, if you live on a farin, and have in plenty. It should not be cooked on furiously hot coals, as it is very apt to scorch. From The American Frugal Housewife, 1829, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Soups and chowders | The Frugal Uousewife |
der^ the sinews are not perceived, and add, in fact, to tins richness of a soup. iliick part of a flank is the most profitable part in the whole ox to buy. It is not so handsome in appearance as some other pieces, but it is thick meat, W'ith very little bone, and is usually two cents less in the pound man more fasliionable pieces. It is good for roasting, and particularly for corning and salting. The navel end of the brisket is one of the best pieces for salting or corning, and is very good for roasting. The rattle rand is the very best piece for corning, or salting. A bullock's heart is very profitable to use as a steak Broiled just hkc beef. There are usually five pounds in a heart, and it can be bought for twenty-five cents. people stuff and roast it. The chuck, between the neck and the shoulder, is a very good piece for roasting,—for steaks, or for salting. Indeed, it is good for almost anything; and it is cheap, being from four to five cents a pound. The richest, tenderest, and most delicate piece of beef for roasting, or for steak, is the rump and the last cut of the sirloin. It is peculiarly appropriate for an invalid, as it is lighter food than any oilier beef. But if economy be consulted instead of luxury, the round bought in preference to the rump. It is lieartier food, and, of course, less can be eaten; and cheaper in price. The shoulder of veal is the most economical for ing or boiling. It is always cheap, let veal bear what price i*. may. Two dinners may be made from it; the shoulder roasted, and the knuckle cut off to be boiled witli a bit of pork and greens, or to be made into soup. The breast of veal is a favorite piece, and is sold high. The hind-quarter of veal and the loin make two good roasting pieces. The leg is usually stuffed. line has the kidney upon it; the fore-quarter has the brisket on it. is a sweet and delicate morsel; for this reason some people prefer the fore-quarter to nn" ot'.onnpj_ Always buy a shoulder of pork for economy, for ing, or corning to Cut off the Jeg to be IMany people buy the upper part of the spare-rib of pork, thinking it the most genteel; but the lower part of the spare-rib toward the neck is much more sweet and juicy, and there is more meat in proportion to the bone. The breast, or shoulder, of mutton are both nice, either for roasting, boiling or broth. From The American Frugal Housewife, 1829, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Lamb |
brings the same price, either fore-quarter or hind-quarter; therefore it is more profitable to buy a hindquarter than a fore-quarter; especially as its own fat wiJl cook it, and there is no need of pork or butter in addition. Either part is good for roasting or The loin of lamb is suitable for roasting, and is the most profitable for a small family. The leg is more suitable for boiling than for anything else; tlie shoulder and breast are pecuUarly suitable for broth. The part in lamb is called the loin, in mutton is called the chop. Mutton chop is considered very good for broiling. Pig's head is a profitable tiling to buy. It is despised, it is cheap; but when well cooked it is delicious. Well cleaned, the tip of the snout chopped off, and put in brine a week, it is very good for: the cheeks, in particular, are very sweet; they are better than any other pieces of pork to bake with beans. The head is Hkev/ise very good baked about an hour and a half. It tastes roast pork, and yields abundance of sweet fat, for shortening. From The American Frugal Housewife, 1829, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Common Cooking |
It is necessary to be very careful of fresh meat in the summer season. The moment it is brought into the house, carefully covered from the flies, and put in the coldest place in the cellar. If it consist of pieces, they should be spread out separate from each other, on a large dish, and covered. If you are not to cook it soon, it IS well to sprinkle salt on it. The kidney, and fat flabby parts, should be raised up above the lean, by a skewer, or stick, and a httle salt strewn in. If you have to keep it over night, it should be looked to the last thing when you go to bed; and if there is danger, it should be scalded. Veal should boil about an hour, if a neck-piece; if the meat comes from a thicker, more solid part, it should boil longer. No directions about these things will supply the place of judgment and experience. Both mutton and are better for being boiled with a small piece of salt Veal broth is ve-y good. Veal soup should be slowly stewed for two hours. Seasoned the same as above. Some people like a little sifted summer-savory. Six or seven pounds of veal will roast in an hour and a Fried veal is better for being dipped in white of egg, and rolled in nicely pounded crumbs of bread, before cooked. One egg is enough for a common dinner. calf's head. Calfs head should be cleansed with very great care; particularly the lights. The head, the heart, and the lights should boil full two hours; the liver should be boiled only one hour. It is better to leave the wind-pipe on, for if it hangs out of the pot while the head is cooking, all froth escape through it. The brains, being thoroughly \vashed, should be put in a little bag, with one pounded cracker, or as much crumbled bread, seasoned with sifted sage, and tied up and boiled one the brains are boiled, they should be well broken up with a knife, and peppered, salted, and buttered. They should be put upon the table in a bov.l by themselves. water, thickened with flour and water, widi butter melted in it, is the proper sauce 5 some love vinegar and pepper mixed with the melted butter; but all are not fond of it; and it is easy for each one to add it for themselves. From The American Frugal Housewife, 1829, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Beef |
Beef soup stewed four hours over a slow Just water enough to keep the meat covered. If you have any bones left of roast meat, he. it is a good plan to boil them with the meat, and take them out half an hour before the soup is done. A pint of flour and water, salt, pepper, twelve or sixteen onions, should be put m twenty minutes the soup is done. Be careful and not throw in salt and pepper too plentifully; it is easy to add to it, and not easy to diminish. A lemon, cut up r.nd put in half an hour before it is done, adds to the flavor. have tomato catsup in the house, a cupful soup rich. Some people put in crackers; some thin slices of crust, made nearly as short as common short- ', and some stir up two or three with milk and flour, and drop it in with a spoon. A quarter of an hour to each pound of beef is considered a good rule for roasting; but is too much when the bone is large, and the meat Six pounds of the rump should roast six quarters of an hour; but bony pieces It should be done before a quick fire. The quicker beef-steak can be broiled the better. Sea^ soned after it is taken from the gridiron. THE From The American Frugal Housewife, 1829, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Alamode Beef |
Tie up a round of beef so as to keep it in shape a stuffing of grated bread, suet, sweet herbs, quarter of an ounce of nutmeg, a few cloves pounded, yolk of an egg. Cut holes in the, beef, and put in the stuffing, leaving about the stuffing to be made balls. Tie the beef up in a cloth, just cover it with water, let it boil an hour and a half; then turn it, and let it boil an hour and a; turn out liquor, and put some skewers across the bottom of the pot, and lay the beef upon it, to bro\vn; turn it it may brown on both sides. Put rpint of claret, and some allspice and cloves, into the liquor, and boil some balls made of the stuffing in it. From The American Frugal Housewife, 1829, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Lamb |
one i\Iutton is apt to; this may be helped by soaking the meat in a little salt and water, for an hour before cooking. However, unless meat is very sweet, it is best to corn it, and boil it. Fresh meat should never be put in to cook the water boils; and it should be boiled in as little water as possible; otherwise the flavor is injured. IMutton enough for a family of five or six should boil an hour and a A leg of lamb an hour, or little more than an hour, perhaps. Put a little thickening into boiling water; it nicely; and put sweet butter in it for sauce. If your family like broth, tlirow in some clear rice when you put in the meat. The rice should be in proportion to the quantity of broth you mean to make. A large table spoonful is enough for pints of water. From The American Frugal Housewife, 1829, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | The Fkugal Housewife |
and a half; and other pieces less in proportion. The slight sickness occasioned by eating roasted pork may be prevented by soaking it in salt and water the night before you cook it. If called to prepare it on short notice, it will answer to baste it with weak brine while roasting; and then turn the brine off, and throw it away. PIG. Strew fine salt over it an hour before it is put down. It not be cut entirely open; fill it up plump thick slices of buttered bread, salt, sweet-marjoram and sage. From The American Frugal Housewife, 1829, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Sausages |
Three tea-spoons of powdered sage, one and a half ol salt, and one of pepper, to a pound of meat, is good seasoning for sausages. From The American Frugal Housewife, 1829, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Mince Meat |
is a great difference in preparing mince meat. Some make it a coarse, unsavory dish; and others make It nice and palatable. No economical house-keeper will despise it; for broken bits of meat and vegetables cannot SO well be disposed of in any other way. If you wish to it nice, mash 3-our vegetables fine, and chop your meat very fine. it with what remains of sweet gravy, or roast-meat drippings, you may happen to have Two or three apples, pared, cored, sliced, and fried, to mix it, is an improvement. Some like a little sifted sage sprinkled in. It is generally considered nicer to chop your meat fine, it in gravy, season it, and lay it upon a slice of toasted bread to he brought upon the table without being mixed with potatoes; but if you have cold vegetables, use From The American Frugal Housewife, 1829, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Peas |
Baked beans are a very simple dish, yet few cook them They should be put in cold water, and hung over the fire, the night before they are baked. In the morning, they should be put in a colander, and rinsed two or times again placed in a kettle, with the pork you intend to bake, covered with water, and kept scalding hot. m hour or more. A pound of pork is quite enough for a quart of beans, and that is a large dinner for a common family. The rind of tlie pork should be slashed. From The American Frugal Housewife, 1829, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Pieces of |
alternately fat and lean, are the most suitable; cheeks are the best. A little pepper sprinkled among the beans, when they are placed in the bean-pot, will render them less unhealthy. should be just covered with water, when put the oven; and the pork should be sunk a little below the surface of the beans. Bake three or four hours. Stewed beans are prepared in the same way. The only difference is, they are not taken out of the scalding water, hut are allowed to stew in more a piece of pork and a little pepper, three hours or more. Dried peas need not be soaked over night. They should be stewed slowly four or five hours in considerable water, with a piece of pork. The older beans and peas are, the longer they should cook. Indeed, this is the case with all vegetables. 5* From The American Frugal Housewife, 1829, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Sauces and dressings | Gravy |
JSIost people put a half a pint of flour and water mto theiitin-kitchen, when they set meat down to roast. does very well; but gravy is flavored, and looks darker, to shake flour and salt upon tlie meat; let it brown thoroughly, put flour and salt on again, and then baste the meat with about half a pint of hot water (or more, according to the gravy you want.) the meat is about done, pour these drippings into a skillet, and let it boil. If it is not thick enough, shake in a; but be sure to let it boil, and be stirred, after the flour is in. If ' you fear it will be too greasy, take off a cupful of the fat before you boil. The fat of beef, pork, turkeys and geese is as good for shortening as lard. Salt grav}' to your taste. are very particular about dark gravies, keep your dredging-box full of scorched flour for that purpose. From The American Frugal Housewife, 1829, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Poultry and game | Fricasseed Chicken, White |
The chickens are cut to pieces, and covered with warm water, to draw out the blood. Then put into a stew-pan, quarters of a pint of water, or veal broth, pepper, flour, butter, mace, sweet herbs pounded and sifted; it half an If it is too fat, skim it a little. Just before it is done, mix the yolk of two a gill of cream, grate in a little nutmeg, it i? thick and smooth, squeeze in half a lemon. onions, stew some slices with the ingredients. From The American Frugal Housewife, 1829, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Poultry and game | To Curry Fowl |
'\ Fry out two or three slices of salt pork; cut the chicken in pieces, and lay it in the stew-pan witli one sliced onion; when the fowl is tender, take it out, and put in thickening into the liquor, one spoonful of flour, and one spoonful of curry-powder, well stirred up in water. lay the chicken in again, and let it boil up a few minutes A half a pint of liquor is enough for one chicken. half an hour's stewing is necessary. The juice of half a lemon improves It; and some like a spoonful of tomatoes catsup. From The American Frugal Housewife, 1829, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Soups and chowders | Chicken Broth |
Cut a chicken in quarters; put it into three or four quarts of water; put in a cup of rice while the water is; It uith pepper and salt; some use nutmeg. Let h stew gently, until the chicken falls apart. A Ihtle parsley, shred is an improvement. slice up a small onion and stew witli it. A few pieces of cracker may be thrown in if you like. A common sized goose should full three quarterb of an hour. The oil that drips from be nearly all turned off; it makes the gravy too greasy; and nice for sliortening. b.- turned; when hardened, b** •* ^en off and scald ed in a skillet. This process leaves it as sweet as lard. Ducks do not need to be roasted more fifteen or twenty minutes. Butter melted in boiling flour and water is proper sauce for lamb, mutton, turkeys, geese, chickens, and cut up parsley fine, and throw in. capers put in Others heat oysters through on the gridiron, and them out of the shells, and throw tliem into tlie butter. A good sized turkey should be roasted two hours and a half, or three hours; very slowly at If you wish to plain stuffing, pound a cracker, or crumble some oread very fine, chop some raw salt pork very fine, sift sage, (and summer-savory, or sweet-marjoram, if you have them in the house, and fancy them,) and mould them all together, seasoned with a litUe pepper. An egg worked in makes the stuffing cut better; but it is not wortPj while when eggs are dear. About the same length of time js required for boiling and roasting. From The American Frugal Housewife, 1829, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Poultry and game | Tue Frugal Housewife |
Pigeons may be either roasted, potted or stewed. Porting is the best, and the least trouble. After they are thoroughly picked and cleaned, put a small slice of sail pork, and a ball of stuffing, into the body of ever^ pigeon. The stuffing should be made of one egg to one cracker, an equal quantity of suet, or butter, seasoned with sweet-marjoram, or sage, if marjoram cannot be procured. Flour the pigeons well, lay them close together in the bot torn of the pot, just cover them with water, tin-ow in a bit of butter, and let them stew an hour and a quarter if young; ftn hour and three quarters if old. Some people turn off ihe liquor just before they are done, and brown the pigeons on the bottom of the pot; but tliis is very troublesome, as mey are apt to break to pieces. From The American Frugal Housewife, 1829, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Poultry and game | Pigeons |
stuffed and roasted before a smart Those who like birds just warmed through, would perhaps less time necessary. It makes them nicer to butter them well just before you take them off the spit, and sprinkle tliem witli nicely pounded bread, or cracker. All poi^try should be basted and floured a few minutes before it is taken up. The age of pigeons can be judged by the color of the legs. When young, they are of a pale delicate brown; as tliey grow older, the color is deeper and redder. A nice way of serving up chicken, or pieces of cold fresh meat, is to make them into a meat pie. The gizzards, livers, and necks of poultry, parboiled, are good for tlie same purpose. If you wish to bake your meat pie, line a deep earthen or tin pan with paste made of fiour^ cold water, and lard; use but little lard, for the fat of the meat will shorten the crust. Lay in your bits of meat, or chicken, with two or three slices of salt pork; place a few thin slices of your paste here and there; drop in an egg or two, if you have plenty. Fill the pan with flour and water, seasoned with a little pepper and If the meat be very lean, put in a piece of butter, or such sweet gravies as you may happen to have. From The American Frugal Housewife, 1829, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Baked Indian Pudding |
Indian pudding is good baked. Scald a quart of mlik (skimmed do,) and in seven table spoonv fuls of sifted Indian meal, a tea-spoonful of a tea* cupful of molasses, and a spoonful of ginger, or sifted cinnamon. Baked three or four hours. If you want whey, you must be sure and pour in a little cold milk, after it is all mixed. From The American Frugal Housewife, 1829, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Flour or Batter Pudding |
Common flour pudding, or batter pudding, is easily made. Those who live in the country can beat up five or six eggs. with a quart of njilk, and a litde salt, with flour enough to it just tliick enough to pour without difficulty. From The American Frugal Housewife, 1829, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Bread Pudding |
A nice pudding may be made of bits of bread. should be crumbled and soaked in milk over night. In the morning, beat up three eggs with it, add a little salt, tie it up in a bag, or in a pan that will exclude every drop of water, and boil it little more than an hour. No puddings should be put the pot, the water boils. From The American Frugal Housewife, 1829, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Bread |
prepared in the same way makes good plum-puddings. Milk enough to make it quite soft; four eggs; a little cinnamon; a spoonful of rose-water, or lemon-brandy, it; a tea-cupful of molasses, or sugar to your taste, if you prefer it; a (evf dry, clean raisins, sprinkled in, and stirred up thoroughly, is all is necessary. It bake or boil two hours. From The American Frugal Housewife, 1829, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Rennet Pudding |
If your husband brings home company when you are un prepared, rennet pudding may be made at notice; provided you keep a piece of calf's rennet ready prepared soaking in a bottle of wine. One glass of this wine to a quart of milk will make a sort of cold custard. Sweetened with white sugar, and spiced with nutmeg, it is good. be eaten immediately; in it begins to curdle. From The American Frugal Housewife, 1829, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Custard Puddings |
Custard puddings sufficiently good for common use can be made with five eggs to a quart of milk, sweetened with brown sugar, and spiced with cinnamon, or nutmeg, and It is well to boil your milk, and set it away it gets cold. Boiling milk enriches it so much, that Doiled skim-milk is about as good as new milk. A little cinnamon, or lemon peel, or peach leaves, if you do not dislike the taste, boiled in the milk, and afterwards strained it, give a pleasant flavor. From The American Frugal Housewife, 1829, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Cherry Pudding |
for cherry dumpling, make a paste about as rich as you make short-cake; roll it out, and put in a pint and a half, 6* or a quart of cherries, according to the size of your family. Double the crust over the fruit, tie tight in a bag, and boil one hour and a hah". From The American Frugal Housewife, 1829, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Plum Pudding |
If you wish to make a really nice, soft, custard-hke plum pudding, pound six crackers, or dried crusts of hght bread, fine, and soak them over night in milk enough to cover them; put them in about three pints of milk, beat up six put in a little lemon-brandy, a whole nutmeg, and about three quarters of a pound of raisins which have been rubbed in flour. From The American Frugal Housewife, 1829, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Sauces and dressings | Fiour-and-water |
stirred sweetened to your taste with either molasses or sugar, according to your ideas of economy; a great spoonful of rosewater, if you have it; butter half as big as a hen's egg. If you want to make it very nice, put in a glass of wine, and grate nutmeg on the top. When you wish better sauce than common, take a quarter of a pound of butter and the same of sugar, mould them together with your hand, add a wine, choose. it into a lump, set it away to and grate nutmeg over it. From The American Frugal Housewife, 1829, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Cheap Custards |
One quart of milk, boiled; when boiling, add tliree table spoonfuls of ground rice, or rim tb^t i.s boiled, mixed smooth and in milk, and one egg beaten; give it one up, and sweeten to your taste; peach leaves, or any spice you please, boiled in the milk. From The American Frugal Housewife, 1829, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Pies |
a tender, nice piece of beef—any piece is clear from sinews and grisde; boil it till it is perfectly tender. it is cold, chop it very fine, and be very careful to get out every particle of bone and gristle. The suet is sweeter and better to half an hour or more in the Hquor the beef has been boiled in; but few people do Pare, core, and chop the apples If you use raisins, stone them. If you use currants, wash and dry them at the fire. Two pounds of beef, after it is chopped; three quarters of a pound of suet; one pound and a quarter of sugar; three pounds of apples; two pounds of currants, or raisins. From The American Frugal Housewife, 1829, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Pumpkin and Squash Pie |
For common family pumpkin pies, three eggs do very well to a quart of milk. Stew your pumpkin, and strain it through a sieve, or colander. out the seeds, and pare die pumpkin, or squash, before you stew it; but do not scrape tlie inside; the part nearest the seed is the sweetest part of the squash. Stir in the stewed pumpkin, till it is as diick as you can it round rapidly and easily. want to make your pie richer, make it thinner, and add another egg. One egg to a quart of milk makes very decent pies. From The American Frugal Housewife, 1829, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Custard |
PIE. It is a general rule to put eight eggs to a quart of milk, in making custard pies; but six eggs are a plenty for any common use. The boiled and cooled it is used; and bits of stick-cinnamon and bits of lemon-peel boiled in it. Sweeten to your taste with clean sugar; a very little sprinkling of salt makes them taste better. Grate in a nutmeg. From The American Frugal Housewife, 1829, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Common Cakes |
Jn all cakes where butter or eggs are used, the should be very faithfully rubbed the flour, and the eggs beat to a foam, before the ingredients are mixed From The American Frugal Housewife, 1829, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Gingerbread |
A very good way to make molasses gingerbread is to rub four pounds and a half of flour a pound of lard and half a pound of butter; a pint of molasses, a gill of milk, tea-cup of ginger, a tea-spoonful of dissolved pearlash stirred together. All mixed, baked in shallow pans twenty or thirty minutes. Hard gingerbread is good to have in the family, it keeps so well. One pound of flour, half a pound of butter and sugar, rubbed into it; half a pound of sugar; great spoonful of ginger, or more, according to the strength of the ginger; a spoonful gf rose-water, and a handful of caraway seed. Well beat up. Kneaded stifFenough to roll out and bake on flat pans. Bake twenty or thirty minutes. A cake of common gingerbread can be stirred up very quick in the following way. Rub in a bit of shortening as big as an egg into a pint of flour; use lard, add a little salt; two or spoonfuls of ginger; one cup of molasses, one cup and a half of cider, and a great spoonful of dissolved pearlash, put together and poured into the shortened it is foaming; to be put in the oven in a minute. It ought just thick to pour the pans with difficulty; if these proportions it too thin, use liquid tlie next time you try. Bake about twenty minutes. If by carelessness you let a piece of short-cake dough grow sour, put in a little pearlash and water, warm a little butter, according to the size of the dough, knead in % cup or two of sugar, (two cups, unless it is a very small bit,) two or three spoonfuls of ginger, and a little rose-water From The American Frugal Housewife, 1829, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Tea Cake |
is a kind of tea cake still cheaper. Three cups of sugar, three eggs, one cup of butter, one cup of milk, a spoonful of dissolved pearlash, and four cups of flour, well beat up. If it is so stiff it will not easily, add a little more milk. f From The American Frugal Housewife, 1829, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Cider Cake |
Cider cake is very good, to be baked in small loaves. One pound and a half of flour, half a pound of sugar, quarter of a pound of butter, half a pint of cider, one teaspoonful of pearlash; to your tas'e. From The American Frugal Housewife, 1829, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Sponge Cake |
The nicest way to make sponge cake, or diet-bread, is the weight of six eggs in sugar, tlie weight of four eggs in From The American Frugal Housewife, 1829, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | After the |
oven is cleared, it is well to shut the door for eight or ten minutes, to let the violence of the heat subsidcj before cake or bread is put in. To make icing for your wedding cake, beat the whites of eggs to an entire froth, and to each egg add five tea- -.poonfuls of sifted loaf sugar, gradually; beat it a Put it on when your cake is hot, or cold, as is most convenient. It Avill dry in a warm room, a short distance from a gentle fire, or in a warm oven. From The American Frugal Housewife, 1829, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Loaf Cake |
Very good loaf cake is made with two pounds of flour, half a '^ound of sugar, quarter of a pound of butter, two eggs, a gui of sweet emptings, half an ou.nce of cinnamon, or cloves, a large spoonful of lemon-brandy, or rose-water; if it is r;ot about as thin as good white bread dough, add a little A common sized loaf is made by proportions. Bake about thre*: quarters of an hour. A handy way to make loaf cake is, to as much of your white bread dougli, or sponge, as you thinlc vour pan hold, and put it a pan in which you 'lave already beat up or eggs, six ounces of jutter warmed, and half a pound of sugar, a spoonful of rose-water, little sifted cinnamon, or cloves. The materials should be well mixed and beat before the dough is put in From The American Frugal Housewife, 1829, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | J and |
all kneaded well together, about as stiff as white bread. Put in half a pound of currants, or raisins, with the butter, if you choose. stand in the pan two or three hours to rise; and be baked about three quarters of an hour, if the pan is a common sized bread-pan. If you have loaf cake slightly injured by time, or by being kept in the cellar, cut off all appearance of mould from the outside, wipe a clean cloth, and wet it well with strong brandy and water sweetened with sugar put it in your oven, and let the heat strike through it, for tifteen or twenty minutes. Unless very bad, this will restore the sweetness. From The American Frugal Housewife, 1829, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Caraway Cakes |
^ Take one pound of flour, three quarters of a pound ol sugar, half a pound of butter, a glass of rose-water, four eggs, and half a tea-cup Oj|" caraway seed,—the materials well rubbed together and beat up. Drop them from a spoon on tin sheets, and bake them brown in rather a slow oven. Twenty minutes, or half an hour, is enough to bake them. From The American Frugal Housewife, 1829, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Dough-nuts |
For dough-nuts, take one pint of flour, half a pint of sugar, three eggs, a piece of butter as big as an egg, and a tea-spoonful of dissolved pcarlash. When you have no a gill of lively emptings will do; but in case, they must be made over night. Cinnamon, rose-water, or lemon-brandy, if you have it. If you use part lard instead of butter, add a little salt. Not put in till the fat is very hot. The more fat they are fried in, the less they will soak fat. THE frtjGai. housewife. From The American Frugal Housewife, 1829, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Pancakes |
Pancakes should be made of half a pint of milk, three great spoonfuls of sugar, one or two eggs, a tea-spoonful of dissolved pearlash, spiced with cinnamon, or cloves, a salt, rose-water, or lemon-brandy, just as you happen to have it. Flour should be stirred in till the spoon moves round with difficulty. If they are thin, they are apt to soak fat. the fat in your skillet hot, and drop them in with a spoon. Let them cook till thoroughly brown. The fat which is left is good to shorten other cakes. The more fat they are cooked less they soak. If you have no or wish to save them, use the above ingredients, and supply the place of eggs by two or three spoonfuls of lively emptings; but in case they must be made five or six hours before they are cooked, and in winter they should stand all A spoonful or more of N. E. rum makes pancakes light. Flip makes very nice pancakes. In case, nothing is done but to sweeten your mug of beer with molasses; put in one glass of N. E. rum; heat it it foams, by putting in a hot poker; and stir it up with flour as thick as other pancakes. From The American Frugal Housewife, 1829, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Frugal. Llorsewife |
Sour beer, witli a spoonful of pearlash, is good both for pancakes and fritters. if you have any cold rice left, it is nice to break fine in warm milk; put in a little salt; after you have put milk enough for the cakes you wish to make, (a half pint, or more,) in it is thick enough to pour for fritters. It does very well without an egg; but better with one. To be fried flat-jacks. Sugar and nutmeg ai*e put on when they are buttered, Uke. From The American Frugal Housewife, 1829, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Brorvn Bread |
to have it half Indian meal and half rye meal j others prefer it one third Indian, and two thirds rye. Many mix their brown bread over night but there is no need of it; and it is more likely to sour, particularly in summer. do mix it before you bake it, you must not put in more than half the yeast 1 am about to mention, unless the weather is intensely cold. The meal should be sifted separately. From The American Frugal Housewife, 1829, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Put the |
Indian in your bread -pan, sprinkle a little salt among it, and wet it thoroughly with scalding it up while you are scalding it. Be sure and have hot water enough, lor Indian absorbs a great deal of water. it. is cool, pour in your rye; add two gills of hvely yeast, and mix it with water as stiff as you can knead it. Let it stand an hour and a half, in a cool place in summer, on the hearth in winter. It should be put into a very hot oven, and baked tliree or four hours. It is all the for remaining in the oven over night. Flour Bread should have a sponge set the night before. The sponge should be soft enough to pour; mixed with water, warm or cold, according to the temperature of the weather. One gill of lively yeast is enough to put sponge for two loaves. I should judge about three pints of qDonge would be right for two loaves. The warmth of the place in which the sponge is set, should be determined by the coldness of the weather. If your sponge looks frothy in the morning, it is a sign your bread will be good; jf it does not rise, stir in a little more emptings; if it rises too much, taste of it, to see if it has any acid taste; if so, put in a tea-spoonful of peai-lasJi when you mould in your; be sure the pearlash is well dissolved in water; if there are little lumps, your bread will be full of bitter spots. About an hour before your oven is ready, stir in flour into your sponge it is stiff enough to lay on a w^ell floured board or table. From The American Frugal Housewife, 1829, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Tue Frugal Housewife |
hard wood, you must remember that it makes very hot coals, and therefore less of it will answer. A smart fire for an hour and a half is a general rule for common sized family ovens, provided brown bread and beans are to be baked An hour is long enough to heat an oven for flour bread. Pies bear as much heat as flour bread: pumpkin pies will bear more. If j-ou are afraid your oven is too hot, throw in a iitlle flour, and shut it up for a minute. If it scorches black immediately, the heat is too furious; if it merely browns, it is right. Some people wet an old brooir two or three times, and turn it round near the top of oven it dries; this prevents pies and cake from scorching on the top. When you go into a new house, heat your oven two or three times, to get it seasoned, before you use it. After the wood is burned, rake the coals over the bottom of the oven, and let them lie a feu' minutes. Those who make their own bread should make yeost too. "When bread is nearly out, always think whether yeast is in readiness; for it takes a day and night to prepare it. One handful of hops, with two or three handsful of malt and rye bran, should be or twenty minutes, in two quarts of water, tlien strained, hung on to again, and thickened uith half a pint of rye and water stirred up quite thick, and a little molasses; it a minute or two, and then take it off to cool. When just about lukewarm, put in a cupful of good lively yeast, and set it in a cool place in summer, and warm place -n winter. If it is too warm when you put in the old all the spirit will be killed. In summer, sours easily; therefore but little at a time. From The American Frugal Housewife, 1829, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | The Frugal Housewifk |
ing water, and it all the time, till you make it as thin as the yeast you buy; three or four table spoons heaping full are enough for a quart of water. it gets about cold, put in half a pint of lively yeast. it works well, bottle it; but if very lively, do not cork your bottle ve7-y tight, for fear it burst. From The American Frugal Housewife, 1829, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Put a |
pint of clean sugar to a pint of juice, and boil it slowly, till it becomes ropy. Great care must be taken not to do it loo fast; it is spoiled by being scorched. It frequently skimmed simmering. If currants are put THE fim:gal housewife. in a jar, and kept in boiling water, and cooked before they are strained, they are more likely to keep a long time without fermenting. From The American Frugal Housewife, 1829, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Drinks | Raspberry Shrub |
Raspberry shrub mixed Vv'hh water is a pure, delicious drink for summer; and in a country where raspberries are abundant, it is good economy to make it ansv/er instead of Port and Catalonia wine. Put raspberries in a pan, and scaif:ely cover them with strong Add a pint of sugar to a pint of juice; (of this you can judge by trying your pan to see how much it holds;) scald it, skim it, and bottle it when cold. As substitutes for use dry brown bread crusts, and roast them; others soak rye grain in rum, ana it; others peas in the same way as None of these are very good; and peas so used are considered unhealthy. Where there is a large family of apprentices and workmen, and is very dear, it may be worth while to use the substitutes, or to mix them half and half with; but, after all, the best economy is to go without. From The American Frugal Housewife, 1829, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Candy and confections | Chocolate |
Many people boil chocolate in a coffee-pot; but I think it IS better to it in a skillet, or something open. A piece of chocolate about as big as a dollar is the usual quantity for a quart of water; but some put in more, and somt it boils, pou.r in as much as you THE riiuGAL housewife. and let tlicni together three or It is iiuich richer with the inilk iu it. Put the sugar in cither before or after, as you please. From The American Frugal Housewife, 1829, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Young Hyson |
is supposed a more profitable tea than Hyson; but though the quantity to a pound is greater, it has not so much strength. In point of economy, therefore, there is not much difference between them. Hyson tea and Souchong mixed together, half and half, is a pleasant beverage, and is more healthy than green tea alone. Be sure boils before it is poured tea. A tea-spoonful to each person, and one extra thrown in, is a good rule. Steep ten or fifteen minutes. JMusk-melons should be picked for mangoes, when they are green and hard. They should be cut open after they have been in salt v/ater ten days, the inside scraped out clean, and filled with mustard-seed, allspice, horseradish, small onions, Sic, and sewed up again. Scalding vinegar poured upon them. When walnuts are so ripe a pin will go into them easih', Jjey are ready for pickling. They should be soaked twelve days in very strong cold salt and water, which has been boiled and skinmied. A quantity of vinegar, enough to cover t)iem well, should be with whole pepper, mustard-seed, small onions, or garlic, cloves, ginger, and horseradish; this should not bo poured upon them is IS pickled a few months eaten. To be kept close covered; for the air softens them. The liquor is an excellent catsup to bs eaten on Put peppers into strong salt and water, until they become yellow; then turn them green by keeping them iii warm salt and water, siiifting them every two days. Then drain Till: IKLCAL nuCSEWIB them, and pour scalding vinegar over thcin. A bag of niiistard-seed is an inipi-ovenient. It is moiLcr in vinegar, scald and strain it. Cucumbers should be in weak brine three or four days after they arc jjicked tiicy should be put in a tin or wooden pail of clean water, and kept slightl}^ wami in the kitchen corner for two or three days. Then take as much vinegar as you think your pickle jar will hold; scald it with pepper, allspice, mustard-seed, flag-root, horseradish, &c., if you happen to have them; half of them will spice the pickles very well. Tln-ow in a bit of alum as -big as a walnut; this serves to make pickles hard. Skim the vinegar clean, and pour it scalding hot upon the cucumbers. Brass vessels are not healthy for preparing anything acid. Red cabbages need no other pickling than scalding, spiced vinegar poured upon them, and suffered to remain eight or ten days before you eat them. it improves them to keep them in salt and water twenty-four hours before they are pickled. If you find your pickles soft and insipid, it is owing to the weakness of the Throw away the (or keep it to clean your brass kettles,) then cover your pickles with strong, scalding vinegar, into which a little allginger, horseradish and alum have been thrown. By no means omit a pretty larre bit of alum. Pickles attended to in this way, will keep for years, and be better and better every year. prefer pickled nasturtion-seed to capers. They should be kept several days after they are gathered, and then covered vinegar, and bottled when They are not fit to be eaten for some months. Martinoes are prepared in nearly the same wMy as other pickles. The salt and water in which they are put, two or three days previous to pickling, should be changed every day martinoes are very apt to become soft. No spice but allspice, cloves, and cinnamon. The martinoes and the spice should be scalded in the vinegar, instead of pouring the vinegar over the marti- From The American Frugal Housewife, 1829, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | The Frugal Hotsewlfe |
or not. The following Is tlie receipt for making:—Select good white potatoes, boil them, and, when cold, peel and rednce them to a pulp with a rasp or mortar; to five pounds of this pnlp. wliich must be very uniform and homogeneous, add a pint of sour milk and the requisite portion of salt J knead tlie whole well, cover it, and let it remain three or four days, according to the; then knead it afresh, and place the cheeses in small baskets, when they will part with their superfluous moisture; dry them shade, and place them in layers in large pots or kegs, where they may remain a fortnight. The older they are, the finer they become. This cheese has the advantage of never engendering worms, and of being preserved for many years, provided it is kept in a dry place, and in well closed ves sels. From The American Frugal Housewife, 1829, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Preserves, pickles and jellies | American Frugal Housewife |
Those sentences marked with a st:ir relate to subjects mentioned in other parM of tlie book. To PRESERVE Green Currants.—Currants maybe kept fresh for a year or more, if they are gathered when green, separated from the stems, put into dry, clean junk bottles, and corked very carefully, so as to exclude the air. They should be kept in a cool place in the cellar. Candles.—Very hard and durable candles are made following manner: Melt together ten ounces of mutton tallow, a quarter of an ounce of camphor, four ounces of beesM'ax, and two ounces of alum. Candles made of these materials burn with a very clear light. *Varnished Furniture.—If you wish to give a fine soft polish to varnished furniture, and remove any slight imperfections, rub it once or twice a week with pulverized rotten-stone and linseed oil, and afterward wipe clean with a soft silk rag. Greajt.—The quantity of cream on milk may be greatly increased by the following process: Have two pans ready in boiling hot water, and when the new milk is brought in, put it into one of these hot pans and cover it with the other. The quality as well as the thickness of tlie cream is improved. *Teeth.—Honey mixed with pure pulverized charcoal is said to be excellent to cleanse the teeth, and make them white. From The American Frugal Housewife, 1829, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Ear-Wax.—Nothing |
is better than ear-wax to prevent the painful effects resulting from a wound by a nail, skewer, &-c. It should be put on as soon as possible. Those who are troubled with cracked lips have found this remedy successful when others have fliiled. It is one of those sorts of cures, which are very likely to be laughed at; but I know of its having produced very beneficial results. *BuRNs.—If a person who is burned will patiently hold the injured part in water, it will prevent the formation of a blister. If the water be too cold, it may be slightly warmed, and produce the same effect. People in general are not willing to try it for a sufficiently long time. Chalk and hog's lard simmered together are said to make a good ointment for a burn. *Brdises.—Constant application of warm water ia very soothing to bruised flesh, and may serve to prevent bad consequences while other things are in preparation. Sore Nipples.—Put twenty grains of sugar of lead into a vial with one gill of rose-v/ater; shake it up thoroughly; wet a piece of sofl linen with preparation, and put it on; renew tJiis as often as the linen becomes dry. nursing, wash this off with something soothing; rose-water is very good; but the best thing is quince-seed warmed in a littJe cold tea until the liquid becomes quite glutinous. Tliis application is alike healing and pleasant. A raw onion is an excellent remedy for tlie Sti!<g of a Wasp. From The American Frugal Housewife, 1829, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Varnisiiixg Gilded Fraimes.—It |
is that looking-glass frames may be cleansed with a damp clotli, without injury, provided they are varnished with the pure ivhile alcoholic varnish, for "transferred engravings and otlior delicate articles of fancy-worlc. This would save the trouble of covering and uncovering picture-frames with the change of t!ie seasons. I never heard how many coats of varnish were necessary, but I should think it would be safe to put on more than one. Cologne Water.—One pint of alcohol, sixty drops of lavender, sixty drops of bcrgamot, sixty drops of essence of lemon, sixty drops of orange water. To be corked up, and well shaken. It is better for considerable age. Grease Spots.—Magnesia rubbed the spot, covered clean paper, and a warm iron placed above, will usually draw out gre;iso. Wiiere a considerable quantity of oil has been From The American Frugal Housewife, 1829, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Thk Fhugal Hol'sewife |
now milk; then stir in wheat it is as thick as a family pudding, and set it down by the to rise. In about half an hour, it generally grows thin; you may sprinkle a little fresh flour on the top, and mind to turn the pot round, that it may not bake to the side of it. In three or four hours, if you mind the above directions, it will rise and ferment as if you had set it with hop; v/lien it does, make in soft dough, flour a pan, put in your breod, set it before the fire, covered up, turn it round to it equally v,-arm, raid in about half an hour it will be light enough to bake. It suits best to bake in a Dutch oven, as it should be put into the oven as soon as it is light. Rice Jelly.—Boil a quarter of a pound of rice flour with half a pound of loaf sugar, in a quart of water, till the whole becomea one glutinous mass, then off the jelly and let it stand to This food is very nourishing and beneficial to invalids. Apple I\Iarmalade.—Scald apples till they will pulp from the core; take an equal weight of sugar m large liunps, and boil it in just water enough to dip the lumps well, until it can be skimmed, and is a thick syrup; mix apple pulp, and simmer it on a quick for fifteen minutes. From The American Frugal Housewife, 1829, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Preserves, pickles and jellies | Give the |
custard a simmer, till of a proper thickness, but do not let it boil. Stir the whole time one way. Season it with a little rose-water, and a few spoonsful of wine or brandy, as you may prefer. put into cups, grate on nutmeg. To PRESERVE Peaches.—Scald peaches in boiling water, but do not let them boil; take them out and put them in cold water, dry tliem in a sieve, and put them in long, wide-mouthed bottles. To a half dozen peaches put a quarter of a pound of clarified sugar; pour it over the peaches, fill up the bottles with oraiidy, and stop them close. CocoA->'UT Cakes.—Grate tlie meat of two cocoa-nuts, pealing off the dark skin; allow an equal weight of loaf sugar, pounded and sifted, and tlic rind and juice of two lemons. Mix the ingredients well; make into cakes about as big as a nutmeg, with a little piece of citron in each. Bake tliem on buttered tin ilieets about twenty minutes, in a moderately hot oven. *To CLARIFY Sugar.—Put half a pint of water to a pound of ^ugar; whip up the white of an egg and stir it in, and put it over 'Jie fire. it first boils up, check it with a little cold water the second time set it away to In a quarter of an nkim the top, and turn the syrup off quickly, so as to leave the fcedimcnt which will collect at the bottom. *Ricn Wedding Cake.—One pound three quarters of flour, one pound one quarter of butter, do. of sugar, one dozen eggs, two pounds of currants, one gill of wine, half a giU of brandy, one pound ^ 'O THS From The American Frugal Housewife, 1829, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Fruu'al, Hottsewife |
of citron, cut in slices, a ivine-glass of rose-water, three quarters of aa ounce of nutmeg, quarter of an ounce of cloves, the same of allTlie rind of two lemons grated in. See page 72 for baJdng. Still richer Wedding Cake.—Three pounas of flour, three pounds of butter, three pounds of sugar, twenty-eight eggs, six pound:5 of currants, and six pounds of seeded raisins; one ounce of cinnamon, one ounce of nutmeg, three quarters of an ounce of cloves, half an ounce of mace, one pound of citron, two glasse* of brandy, tv/o glasses of rosc»-water, and one glass of wine. Foi balcing, see page 72. Frosting tok Cake.—It is a great improvement to squeeze r little lemon-juice into the egg and sugar prepared for frostinj It gives a liiTe flavor, and makes it extremely white. Tor frosting, see directions, page 72. Whip Svllaeub.—One pint of cream, one pint of wine, tlie juice and grated peel of a lemon, and the wliite of two eggs; sweeten it to your taste, put it into a deep vessel, and whip it to a light froth. Fill your glasses with the froth as it rises. It is a good plan to put some of the froth in a sieve, over a dish, and have it in readiness to heap upon the top of your glasses after you have filled them. Some people put a spoonful of marmalade or jelly at the bottom of the glasses, before they are filled. Lobster Salad.—The meat of one lobster is extracted from the shell, and cut up fine. Have fresh hard lettuce cut up verv; mix it with the lobster. Make a dressing, in a deep plate, of the yolks of four eggs cut up, a gill of sweet oil, a gill of vinegar half a gill of mustard, half a teaspoonful of cayenne, half a teaspoonful of salt; all mixed well together. To be prepared just before eaten. From The American Frugal Housewife, 1829, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Poultry and game | Chicken |
salad is prepared in the same way, only chicken is used instead of lobster, and celery instead of lettuce. EscALOPED OrsTERS.—Put crumhlcd bread around the sides and bottom of a buttered dish. Put oysters in a skillet, and let the heat just strike thens through take them out of the shells, and rinse them thoroughly in the water they have stewed m. Put half of them on the layer of crumbled bread, and season with mace and pepper; cover them with crumbs of bread and bit3 of butter; put in the rest of the oysters, season and cover them in the same way. Strain their liquor, and pour over. If you fear they will be too salt, put fresh water instead. Bake fifteen or twenty minutes. Fried Oysters.—After they are prepared from the shell, tliey are dipped in batter, made of eggs and crumbs, seasoned with nutmei^:, mace and salt, stirred up well. Fried in lard till browa From The American Frugal Housewife, 1829, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original. | |