Old-time recipes · 1836

The New England Cook Book, or Young Housekeeper's Guide

147 recipes from the 1836 book by Hezekiah Howe & Co.. Click a recipe to read it and copy it, or open its page in the book.

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The recipes147

Kind of dish	Click a line to open it
Breads, biscuits and muffins	Is the
best piece to alamode. The shoulder clod is good and comes cheaper, also good stewed without any spices. For five Ibs. of beef soak about a pound of bread in cold water, when drain off the water, mash the bread fine, put in a piece of butter, half the size of a hen's egg, together b,alf a tea the same quantity of mace, pepper, and cloves, also a couple of eggs and a table spoonful of flour, mix the whole then cut gashes in the beef, and fill them with half of the dressing, put it in a bake pan with boiling to it. The pan lid should be hot enough to scorch flour, put a few coals and ashes on the top, let it stew constantly for two hours, then place the reserved dressing on top of the put in a piece of butter of the size of a hen's egg, heat the bake pan lid till hot enough to brown the dressing, stew it an hour and a half longer. When you have taken up the meat, if the gravy is not thick enough, mix a tea spoonful or two of flour with a and it in, put in a couple of wine glasses of white wine, and a small piece of butter. 5. Beef Liver. The best way to cook liver, is to pour boiling water on it, dip salt and water, broil it nearly with two or three slices of salt pork previously dipped in cut up the meat and pork into strips about two inches long, lay the w'hole into a pan with a little water,, salt andjpepper, put in a little butter, stew it four or five It is more economical to fry or broil it, but it is not as nice. 6. To Corn Beef. To every gallon of cold water, put a quart of rock salt, an oz. of salt petre a quarter of a Ib. of sugar and a couple of table spoonsful of blown salt. (Some people use molasses instead of sugar but it is not as good)-, No boiling is necessary, put your beef in the brine, as long as any salt remains at the bottom of the brine it is strong Whenever any scum rises, the brine should be scalded, skimmed and more sugar, salt and salt petre put in. When a piece of beef is put in the brine a little salt should be added, and if the weather is warm cut.gashes in the beef, and fill them a heavy weight on the beef in order to it under the brine. The top of the weight is a good place to keep fresh meat from spoiling in hot weather. In very hot weather, it is difficult to corn beef in cold brine before it spoils, on this account it is a good plan to corn it in the pot, it is done in the following manner, to six or eight Ibs. of beef put a tea eup of salt, sprinkle flour on the side is to go up on the table and put it down in the pot, without any in it, in cold water enough to cover it, it two hours fill up the pot and boil ii as hour and a half longerThe saddle, is the best part for roasting, the shoulder and leg are good roasted; but the latter is better with a piece of pork; a tea cup of rice, improves the looks of it. Before putting the down to roast, rub a little butter on it, sprinkle on and pepper; and alspice improve it. small piece of butter in the dripping pan, and baste it frequently, the bony side be turned towards the fire first, and roasted. For boiling or roasting mutton, allow a quarter of an hour to each pound. Fed. The loin of veal is the best roasting piece, the breast and rack are good roasting pieces, the breast makes a pot pie. The leg is nice for frying, and when severl have been cut off for cutlets the remainder is nice boiled with about half of pork. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 20 in the book
Meat	Teal Cutlets
Fry three or four slices of pork, when brown take them up. Cut part of a leg of veal into slices about an inch thick and fry them in your pork fat, brown on both sides stir about half cup of clear water into the gravy, then mix a tea spoonor two of flour with a little water and it fn, soak a couple of slices of toasted bread in the gravy lay them on the bottom of a platter place your meat, and pork over the toast, then turn your gravy on the From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 22 in the book
Other recipes	Calfs Head
the head two hours together with the lights and feet, the liver when it has boiled an hour and twenty minutes, before the head is done, tie up the brains in a bag and boil them with it. When these are done take them up and mash them fine, them with salt, pepper and butter, sweet herbs use them as the dressing for the head. people prefer part of the liver and the feet for dressing, prepared like the brains. The that the calf's head is boiled in makes a nice soup seasoned in a plain way, like any other veal soup, or seasoned turtle fashion. The liquor should stand till the clay after the head is boiled when the fat should be skimmed off. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 23 in the book
Other recipes	Ibs. of
veal, allow two hours steady baking. A leg of veal is nice prepared in this manner and roasted. 14. Lamb. The fore and hind quarter of lamb are good roasting on the lamb and turn the bony side towards the fire first, if not fat, rub on a little butter and put a in the dripping pan, baste it frequently. These pieces are good stufled like a fillet of veal, and roasted, the leg is also good cooked in the same manner, but it is better boiled a pork or allow fifteen boiling to each Ib. The breast of lamb is good roasted, broiled, or corned and boiled, it is also good made into a pot pie. The fore quarter with the ribs divided is good broiled, the bones of this as well as of all other kinds of meat when put down to broil should be put toward the fire, a pepper and be put on it. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 24 in the book
Meat	Roast
it from two to according to the size; twenty five minutes for every is a good rule. A turkey should be roasted slowly at first and basted frequently, the inwards of a turkey should be boiled till tender, and the liquor they are boiled in, used for the gravy, when you have taken up the inwards, mix a little flour and water smoothly together, and stir it into the skillet, put in a little of the drippings of the turkey, season it with salt and pepper, and sweet herbs From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 25 in the book
Poultry and game	Goose
* If a goose is tender under the wing, and you can break the skin easily by running the head of a pin across the breast, there is no danger of its being tough. A goose should be dressed in the same manner, and roasted the same length of time, as a turkey. Chickens for roasting or boiling, should have a dressing prepared for turkies. Half a tea cup full of rice boiled with the chickens, makes them look white, they will be less liable to break if the water is cold when they are put in to boil, a little pork boiled chickens improves them, if you do not boil any pork with them, put in a From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 26 in the book
Sauces and dressings	Fricassee Chickens
The chickens should be jointed, the inwards taken out, and the chickens washed, put them in a stew pan with the skin side down, on each layer and; put in three or four slices of pork, cover them with water, and let them stew slowly take them up, mix a tea flour smoothly, and it into the gravy, add a piece of butter of the size of a hen's egg, put the chickens back into the stew pan, let them stew slowly for four or five minutes. When you have taken up the put two or three slices of toast into the gravy, and when soaked soft lay it in a platter and lay the chickens on top, and turn the gravy upon it. If you wish to brown the reserve the pork and fry it by itself, when brown take it up and put in the chickens, (when they are 'stewed tender,) and let them fry till of a light brown. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 27 in the book
Poultry and game	Ib. of
to every dozen of pigeons, mix a flour and water and into the gravy. When stewed tender, if you wish to brown them, take them up, and in a little pork fat or butter, an hour before are put on a heated bake pan lid. are very good split open and stewed a dressing made and warmed up separately with a of the gravy. It takes about two hours to cook tender pigeons and three for tough ones. Tender pigeons are good stuffed and roasted. They should be butr tered just before they are taken from the 22. Ducks. Are good slewed like pigeons, or roasted. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 27 in the book
Sauces and dressings	Two or
three onions in the dressing of wild ducks takes out the fishy taste. If ducks or any other fowls are slightly injured by being kept too long, dip them in weak sal eratus and water before cooking them. 23. Baked Pig. Take out the inwards, cut off the first joint of the feet and boil them take them up and take out the bones, chop them a Prepare a dressing of bread soaked and mashed fine, season and sweet herbs, if you like, fill the pig with the dressing, rub a little butter on the out side to prevent its blistering. wish to it go on the table whole, put it into a long dripping pan, little water, set it in a well heated oven, it from two and a half to according to the size. done take out a little of the dressing, and mix it with the chopped inwards, and feet, put in a little butter pepper and let the pig stand in the open air a few minutes before it goes on the table, in order to make it crispy. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 28 in the book
Other recipes	Pressed Head
Boil ears, forehead, and rind, (the cheek is good but is better corned and smoked), till the meat will almost drop bones, take them up when cold, cut the meat in strips about an inch long and half an inch broad, warm it in a little of the liquor in which the meat was boiled, season salt, cloves, nutmeg and cinnamon, when hot take it up and put a strong bag, put a heavy weight upon il, and let till perfectly cold. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 28 in the book
Meat	Tripe
After being scoured should be soaked in water, seven or eight days, changing the water every oiher day. it which will take eight or ten hours. It is then fit for broiling, frying, or pickling. It is pickled like souse. 27. Ham. ' A ham that weighs ten Ibs. should be boiled or five hours, if too salt the water should be changed. it goes on to the table take off the rind, put pepper or clove in the form of diamonds all it. The Virginia way of curring Hams is the following, dissolve two oz. of salt petre, two tea spoonsful of sal eratus, for every 16 Ibs. of harn, add molasses in the proportion of a gallon to a hogshead of brine. Make a salt pickle as strong as possible, put the above ingredients in it, then put the hams in, and let remain for six weeks. Take them out and smoke them for three months. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 29 in the book
Other recipes	Curry Poivdcr
fine, one oz. of ginger, one of mustard, one of pepper three of coriander seed, the same quantity of turmeric, half an oz. of cardamurns, quarter of an oz. of cayenne pepper, the same quantity of cinnamon and cummin seed. Pound the whole well together, sift and put them in a bottle. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 30 in the book
Poultry and game	Chicken Pie
Joint the chickens, and boil them, till nearly tender in water just sufficient to cover them. Take them up and lay them in a dish, lined with pie crust, on each layer of the chickens, sprinkle pepper and salt, put in a little of the they were boiled in, or of pork and a small piece of butter, flour over the it with a nice pie crust, ornament it with pastry cut in narrow strips. it an hour and a quarter. 32. Beef and Mutton Pie. is tender, pound it out thin, and it ten minutes. it up, cut off the bony and gristly parts, season the meat highly with pepper and salt, butter it, and cut it in narrow strips. Line a deep with piecrust, put in the meat, and to each layer, put a tea spoonful of tomato catsup, and a table water, sprinkle flour over the whole, and it with piecrust, ornament it as you please with roast, or beef and cut in bits, and seasoned highly with salt and make a nice pie, in a dish, and turn a melted butter over them, pour on water till you can just see it at the top. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 30 in the book
Poultry and game	Chicken and Veal Pot Pie
Boil the meat until about if they should be jointed. up the meat, and put it in a pot a layer of to layer of meat; have a layer of crust on the top, cover the with the liquor the meat was boiled in. a tea kettle of boiling water, to'turn in when the water boils away, water makes the crust heavy.) If you wish it brown, heal a bake pan lid, and the pot while it is cooking, which takes about an hour. The crust for the pie is good, made like common pie crust, only very plain, it about an inch thick, cut it with a tumbler, into small cakes. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 31 in the book
Meat	To Frizzle Beef
Take tender smoked beef and shave it off thin, put it in a stew pan, with boiling water enough to cover it, let it stew ten or fifteen; or four minutes before it is done, thicken the water it is stewed in flour, when taken up sprinkle on a This makes a nice dish for breakfast, provided the beef is moist and tender. Warmed over J\leats. Boiled or roasted veal makes a nice dish, chopped and warmed up a a small piece of butter, and a if you have gravy, it is instead of the and A little nutmeg and the rind and juice of half a lemon improve it, the rind should be chopped (none of the white part should be used.) When heated through, it up and cut a couple of lemons in slices, and lay over it. Veal and fresh or salt beef, are all of them good, minced fine, with boiled and warmed up with and gravy, if you have not gravy, use a little butter and people like boiled onions, or turnips. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 32 in the book
Meat	Roast
beef and mutton, if not cooked too much, are nice cut in slices, and just scorched on a gridiron. warmed should only be on the fire just long enough to get heated well through, if on the long, most of the nourishment of the meat will be extracted, and it will be very indigestible. fowls are nice jointed and warmed up, and salt, then take the fow.s out of the water, put them in a frying pan, that has a little hot butter in it, and till of a light brown, they should have a little flour sprinkled over them are browned. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 33 in the book
Meat	Jl Ragout of Cold Veal
> Out boiled or roasted veal, in nice slices, flour and in butter, till of a light brown. them up and a little hot water the butter they were fried in, mix a little flour with and into the gravy, it with salt, pepper, iace, and catsup, if you have any, and a little lemon juice. Put in the meat and stew it till very hot. 37. Drawn Butter. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 33 in the book
Other recipes	Mix a
couple of tea spoonsful of gradually it till free from lumps, it, and it into half a pint of boiling water, let it boil four or five then put in about a quarter of a From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 33 in the book
Fish and shellfish	Gravies and Sauces
put on (o the If the butter is to be eaten on fish, cut up several boiled eggs into it. A curry powder sprinkled in it, will convert it into curry sauce. 38. Burnt Butter. Put a couple of ounces of in a frying pan, set it on the fire, when of a dark brown color, put in a of vinegar, a and is nice for fish, or boiled eggs. 39. Roast Meat Gravy. Meat when put down to roast, should have about a pint of water in the dripping pan. If you like your gravy very rich, skim off the top of the drippings to your meat, and use them, if you like it plain, stir up the drippings, strain them and put in a skillet and boil Mix a tea spoonful of flour, little cold water, and stir it into the gravy. Lamb and veal require a little butter in the gravy. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 34 in the book
Fish and shellfish	Sauce for cold Meat, Fish or Salad
Mix the yolks of two eggs boiled with a mustard spoonful of made mustard, a and pep^ per, two table spoonsful of salad oil, or melted butter, when well mixed, put in three table spoonsful of vinegar. A table spoonful of tomato, or mushroom, catsup, improves it. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 34 in the book
Poultry and game	Wine Sauce for Venison or Mutton
Warm half a pint of the drippings, or the the meat was in. it boils, mix of scorched a little and little pepper, salt, and quarter of a From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 34 in the book
Poultry and game	Gravies and Sauces
tea spoonful of cloves, put in a table spoonful of currant jelly, and half a tumbler full of wine, just before you take it from the fire. Many people prefer melted currant jelly, to any other sauce for venison. 42. Rice Satice. Boil half cup of in two table spoonsful of milk, a and a nutmeg, or mace, sweet herbs, a boiled onion, and strain it. is a very nice accompaniment to game. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 35 in the book
Fish and shellfish	Oyster Sauce
Take the juice of your oysters, and to a pint put a couple of sticks of rnace, a salt and pepper, put it on the fire, when it boils, mix two tea spoonsful of flour, with a little milk, and it in. it has boiled two or three minutes, about half a pint of solid oysters, a piece of butter of the size of half an egg, when scalded through take them up, 44. Liver Sauce for Fish. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 35 in the book
Meat	Boil the liver of the
then mash it fine, it into drawn butter, put in a little cayenne or black pepper, a couple of tea spoonsful of lemon juice, table spoonful of catsup. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 35 in the book
Poultry and game	Chicken Salad
Boil four eggs three minutes, take them out of the shell mash, and mix them, a couple of of olive oil, or melted butter, two thirds of a tumbler of vinegar, a tea spoonful of mixed mustard, half a tea spoonful of salt, quarter of a.tea spoonful of pepper, essence of celery, have any. Cut up a boiled chicken that weighs two or three pounds, into small strips, and turn the sauce it. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 36 in the book
Sauces and dressings	Calf's Head
To half a pint of drawn butter, or thickened beef gravy, put the juice of half a lemon, a little sage, basil, or sweet marjoram, a little cayenne pepper, and a wine glass of wbjte wine, just before you take 48. Apple Sauce. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 36 in the book
Soups and chowders	Veal Soup
A leg of veal, after enough has been cut off for cutlets, makes a soup nearly as as calves head. it with a cup two thirds full of rice, a pound and a half of pork, season and sweet herbs, if you like, a little boiled celery cut in slices, or a little essence of celery improves it, parsly, carrot, and onions, boiled in the soup, are liked by some people. If you wish for balls in your soup, chop veal fine, mix it with a couple of eggs, a few bread crumbs, a small piece of butter, or raw pork chopped put in salt and to your taste, or a curry powder, boil them in the soup. Just before you take the soup up, put in a couple of slices of toast, cut into The veal should be taken up before the soup is seasoned. 55. Black Soup. The shank of beef, is the best part for soup, roast beef bones, and beef steak, make very good soup. the shank or five hours, in water to cover it. Half an hour before the soup goes on the table, take out the meat, thicken the soup with scorched flour mixed with cold water, it with pepper, salt, nutmeg, and cloves, a little tomato catsup improves it, put in sweet herbs or herb spirit if you like. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 38 in the book
Soups and chowders	Chicken or Turkey Soup
The turkey or chicken is in makes a good soup, with half a tea cup of rice, and a a Ib. of pork boiled in it. If you do not like it very fat, let till the next day after the turkey is boiled, skim off the fat, salt, pepper, and sweet herbs. If you like vegetables in soup, by themselves, slice up and put in the turreen with toasted cut in small; or toasted crackers. the soup is hot, it on them. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 39 in the book
Soups and chowders	Oyster Soup
Take a couple of quarts of oysters out of the liquor fork, strain the and if there are any shells in them rinse them off. To each quart put a pint of milk or Set them on the fire, when it begins to simmer skim it, mix three tea spoonsful of flour, with a little milk, it in when the oysters boil, when it boils again it up and season it a spoonful of tomato catsup, a spoonful of vinegar and a small lump of butter; turn it on to a slice of toast cut in pieces. 59. Pea Soup. To a quart of peas, put a quart of cold water soak them over night, in a warm place. Next day set them to boiling four or five hours, before they are to be eaten, put in a couple of Ibs. of pork to two quarts of the peas, add in a little more water, if not likely to be sufficiently soft, put in a tea spoonful of saleratus half an hour before you take up the soup. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 40 in the book
Vegetables	To Bake Beans
Pick over the beans, wash, and in a pot water enough to cover them, hang over the where just lukewarm. When they begin to grow soft, stew them over a hot fire several minutes, with a heaping tea spoonful of saleratus. Then take them up with a skimmer, and put them in a baking pot, gash a Ib. of pork and put it down in the pot so as to have the beans just cover it, pour in cold water till you can see it at the top. bake in a hot oven in the course of three hours; but they will be better to remain in it five or six. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 40 in the book
Eggs and cheese	Omelet
Bent your to a leaving out half the whites, put in a couple of ounces, of fine minced ham, corned beef or veal, when veal is used, a will be requisite. Fry it in butter, it begins to thicken. it is brown on the underside, it is sufficiently cooked. If you wish it brown on the top, put a heated bake pan lid over it, as soon as it has set. 64. Fresh Fish. Fresh fish for boiling, or broiling, are the best the day after they are caught. They should be cleaned, washed, and half a tea cup of salt, sprinkled on the inside of them, and a little pepper, if they are to be broiled. Set them in a cool place. When fresh fish are boiled, they should be put in a strainer, or sewed up in a carefully; put in cold the backbone down; with eight or ten pounds of fish, half a tea cup of Many people do not put their fish into the pot, the water boils, but it is not a good plan, as the outside gets cooked too much, the inside is cooked sufficiently. for frying, should be wiped dry after being washed, and flour sprinkled on them. For five or six Ibs. of fry three or slices of pork, when brown, up, and put if the pork does not make sufficient fat, to fry the in, add a little lard. For good plain gravy, mix a tea spoonful or two of flour little water, and turn in, when you have taken up the; when well mixed, add a butter and pepper, when it boils, it on to the fish, should be served up with drawn butter, or liver sauce. For a garnish to boiled boil several eggs in then take off the shells, and cut them in slices, and lay them round the; parsly and pepper grass, are also a pretty garnish for For broiling fish the gridiron should be greased with a little butter, the inside of the fish should be broiled first. Fresh Cod, Is good boiled, fried, baked, or made into a chowder. It is too dry a to broil. Halibut, Is nice cut in slices, and broiled or fried; the fins and the thick part, are good boiled. Striped and Sea Bass, Are fried, broiled, baked or made into a chowder. 65. Black Fish. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 41 in the book
Soups and chowders	Chowder
Fry three or four slices of pork until brown. Cut each of your fish into five or six slices, flour and put a layer of them in your pork fat, sprinkle on and very salt, cloves, and mace, like, lay on several crackers, previously soaked in cold water, and several bits of your fried pork, this operation repeat, till you get in all your fish, then turn on nearly water enough to cover them, put on a heated bake pan lid. When the fish has stewed about twenty minutes, take them up, and mix a tea spoonful of flour, with a little water, and stir it into the gravy, add about an ounce of butter, and cloves. Half a pint of white wine, and the juice of half a lemon, or a tea cup of tomato catsup, improve it. Bass and Cod, make the best chowder. people them made of clams, the hard part should be cut off. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 43 in the book
Fish and shellfish	Stuffed and Baked Fish
Soak bread in cold water, soft, then squeeze out all the water, mash it and mix it with a piece of butter, of the size of a hen's egg, a and mace, a couple of raw eggs, makes the dressing cut smoother. Fill the fish with this dressing, and sew it up. Put a tea cup of water in a bake pan, and a small piece of butter, lay in the it about an hour. Fresh cod, bass, and shad, are suitable fish for baking. Salt Cod, Should be soaked in lukewarm water, till the skin will come off easily. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 44 in the book
Fish and shellfish	Lobsters and Crabs
into boiling and quarters of an hour, if large, if not, half an hour will be long enough. Boil two thirds of a tea cup of salt, or five pounds of lobsters. crack the shells, out the meat. Be careful to get out the blue vein, and what is called the lady, as they are very unhealthy. Lobsters are good cold, or warmed up, with a little vinegar, A way of dressing them, which looks very prettily, is to pick out the spawn, and red chord, mash it fine, and rub it through the sieve, put in a little butter and salt, cut the lobsters squares, and warm it the spawn, over a moderate When hot it up, and garnish it parsly. The chord and spawn 'when strained, are a handsome garnish for any kind of boiled fish. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 45 in the book
Fish and shellfish	Clams
Wash and boil them, until the shells open, with just water enough to prevent their burning at the bottom of the pot. When the shells open, take the clams out of them, and warm them, little of the they were boiled in, and a little butter, and From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 46 in the book
Fish and shellfish	Soak a
slice of toasted in the clam liquor, put it in the bottom of a dish and turn the clams on to it when hot. For clam pancakes, take some of the clam liquor, and mix with a little flour, to a pint of flour put two beaten eggs, and a salt, fry them in lard. Very large long clams are nice taken out of the shell without boiling and broiled. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 46 in the book
Fish and shellfish	Stew Oysters
Take the oysters out of the liquor with a fork, rinse the bits of shell from them, and strain the liquor, put the oysters in a stew pan, with the juice, when scalded through, take them up, turn them on buttered toast, and pepper them, to your taste, some cooks add a little catsup or lemon juice. 79. To Fry Oysters. Take those that are large, dip them in eggs, and crumbs, in lard, of a brown. a nice garnish for boiled or fried if fried when first caught and sprinkled on will keep months, provided they are put into a bottle and corked tight, as soon as cooked. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 46 in the book
Fish and shellfish	Oyster Pancakes
Mix the juice of the oysters, with flour, in the proportion of a pint of to a pint of flour, have not juice enough, or water, add a couple of eggs, and a little salt to each pint, fry in lard. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 46 in the book
Fish and shellfish	Oyster Pie
Line a deep dish with pie crust, fill it with dry pieces of bread; make a nice puff paste, and cover the dish with it, bake till of a light brown, either in a quick oven or bake pan, have the oysters just stewed, by the time the crust is done, take off the upper crust, and remove the pieces of bread, put in the oysters, season them with salt, pepper, and butter, a little catsup improves the pie, but is not essential, it From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 47 in the book
Fish and shellfish	Scolloped Oysters
crackers or rusked scolloped tins or shell, sprinkle on the crumbs, put in a layer of oysters, a small lump of butter, a little pepper, salt, and juice of the oysters, put on another layer of crumbs, and oysters, and so on the shells are filled, having the crumbs on top; bake them until a light brown. O The best way to cook potatoes, is to pare and put them in a pot, with just boiling water enough to prevent their burning, a and cover them up let them stew till you can stick a fork through them easily. If there is any water in the pot it off, it back on the and let the steam a few moments longer. The easiest way to cook them, is to in boiling water, skins on, boil constantly till done, wish to have them mealy; more mealy, to have the water turned off, as soon as you can stick a 3* fork through them easily, in a warm where they will steam, the lid should be off. mashed, or whole potatoes are nice cut in slices, and fried in lard or butter. are the best baked. Most potatoes will boil sufficiently in half an hour, new Irish potatoes will boil in less time. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 47 in the book
Vegetables	Beets
not be cut, or scraped before they are boiled. In summer they will boil in an hour, in winter it takes three hours to boil them tender. ed beets cut in slices, and put in vinegar, for several days, are nice. 86. Parsnips and Carrots. The best way to cook them, is to scrape and split them in two, put them in a stew pan with the flat side down, pour on boiling water to cover them, when done take them up, and butter them. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 48 in the book
Vegetables	Onions
Peel and put them in boiling milk, water will do to boil them in but is not as good, when done take them up salt them, and a melted butter, over From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 48 in the book
Other recipes	Scrape and
in boiling water with a table of to a couple of dozen, when tender (which will be in about two hours) take them up and butter them. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 49 in the book
Vegetables	Peas
Shell and boil them, from fifteen to thirty minutes, according to age, and kind, if very old of saleratus boiled with makes them better and more healthy. When tender take them up salt and butter them to your taste. 93. Beans. String beans, should have the strings carefully taken off and if old, the edges should be cutoff; if the beans are old put saleratus in the pot, in the proportion of half a tea spoonful of saleratus, to a peck of beans it be put in the beans. them from twenty five to thirty minutes, salt and butter them when you take them up. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 49 in the book
Vegetables	Beans and
all other summer should not be picked longer than one day before being cooked; the fresher green vegetables are the belter they are and more healthy. Corn, Should be put in boiling water with a little salt, and boiled from ten to twenty minutes, according to its age, It is much sweeter to be boiled on the cob. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 50 in the book
Vegetables	To Steiv Mushrooms
Peel and put them in a sauce pan, with just enough to prevent their burning to the bottom of the pan. Put in a little salt, and shake them occasionally. they have stewed about twenty minutes, put in -a and; a liule wine and improve them. They should be stewed slowly, and taken up as soon as seasoned, turn them on buttered toast. 98. Egg Plant, Should be cut in slices, about half an inch thick, between every slice sprinkle a let them lay two hours before cooking, then scrape fry till brown in lard. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 51 in the book
Fish and shellfish	Salsify or Vegetable Oyster
The best way too cook it, is to cut it in slices, and dip it into an egg and fine bread crumbs, fry it in lard. It is very good boiled, and then stewed a few moments in milk, and a little butter put on it, or cut in slices, and fried in butter, made for oyster pancakes, substituting milk for the juice of the oyster. Tomatoes, If very ripe will skin easily, if not pour on scalding water, and let them remain in it four or five min- From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 51 in the book
Vegetables	Southern Manner of Cooking Rice
Pick over the rice, and wash it in cold water, put it in three quarts of boiling water with half a tea spoonful of salt, to a pint of the it seventeen minutes, then turn off the water very close, put it over a moderate fire with the lid of the pot off, let it steam fifteen minutes. in this manner is superior to any other; but care must be taken to be exact in the time of boiling and steaming, as a few moments variation makes a great deal of differencewith it, the water should boil when it is put in the pot, and not From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 52 in the book
Preserves, pickles and jellies	To Pickle Peppers
If you do not like them fiery, take out the seeds, they should be taken out carefully with a penknife, so as not to mangle the pepper. Soak them in salt and water, eight or nine days, change the water each day, and keep them in a warm If you like them stuffed, put in cinnamon, cloves, mace, and nasturtions, lay in cold spiced vinegar. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 53 in the book
Preserves, pickles and jellies	Pickles
drain, and scrape or rub a sprinkle them with ground cloves, and pour on boiling vinegar, spiced pepper corns, allspice, and mace, add a They will be fit to eat in the course of a fortnight, or three weeks. The vinegar they are pickled in, makes a nice catsup, if boiled down to half the quantity, and a little more spice added. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 54 in the book
Vegetables	To Pickle Cabbage, and Cauliflower
Purple cabbages are the best for pickling. Pull off the loose leaves and quarter salt on the flat side of each one, lay several days, rinse and drain on powdered cloves, mace, salt, and pour on scalding vinegar, a few peppers in it, alum and corns. Cauliflowers are pickled in the same manner as the cabbages. They will be fit to eat in the course of a fortnight, after being pickled. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 54 in the book
Vegetables	To Pickle Onions
Peel and boil them, in milk and water, a few minPut cloves, cinnamon, mace, and salt, in vinegar, and heat the vinegar scalding hot in brass. the onions out of the and drain then turn on the vinegar scalding hot, with two ounces of alum to each pailful of vinegar. Cover them tight until cold. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 54 in the book
Preserves, pickles and jellies	To Pickle Artichokes
Soak the artichokes in salt and water, a week, then drain and rub them, till you get all the skin ofT, turn boiling vinegar on them, spiced with pepper corns and mace, add salt and alum. Let them remain tiirn off the vinegar, scald it, it back, From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 54 in the book
Preserves, pickles and jellies	Pickles
while hot on to the artichokes. Continue to scald the vinegar, at intervals of or ten days, until the vinegar appears to have entered the artichokes. 110. To Pickle Cucumbers. Pour boiling water on them, when first picked 5 and let them lay in it eight or ten hours, then put them in cold vinegar, with alum and in the proportion of quarter of a pound of the first, and a pint of the last, to every half barrel of pickles. When you have done picking your cucumbers for pickling, turn the vinegar from them, boil and skim it till clear, throw in the cucumbers, and boil a few moments, in fresh cold vinegar, with salt and alum: a few peppers improve them. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 55 in the book
Breads, biscuits and muffins	Wheat Bread
For six common sized loaves of bread, take three pints of boiling and mix quarts of flour; when thoroughly mixed, add three pints of cold it the whole of the dough is equally cold; when lukewarm stir in half a pint of yeast, a table spoonful of salt, knead in stiff enough to mould up, cover it over and if the weather is cold set it near the fire to rise. To ascertain when it is risen, rut it through the middle with a knife, and if full of small holes a sponge, it is sufficiently If the dough gets sour you are ready to bake it, dissolve two or more tea spoonsful of saleratus (according to the acidity of it,) in a cup of water, and strain it on ihe dough, work it in well, mould it up, slash th? skies, to prevent its cracking when baked, put it in buttered pans, and let it stand ten or twelve minutes before you bake it; if you like it quite brown let in the oven an hour and a half. If the wheat is grown, use all boiling water, and let till cool putting Some people, an idea that it kills the life of the flour, to scald it, but it is a mistake, it makes it much sweeter, and prevents its moulding soon in warm weather; bread made in this manner is very nearly as as that which is wet with milk. Care must be taken, not to put in the yeast when the dough is hot, as it will scald it and its rising. is much better in the winter, -for being made several days it is baked, be kept in a and a knead in every day. Most ovens require heating an hour and a half for bread, some will heat sufficiently in an a brisk fire should be kept up, the doors in the room be kept shut in weather. Pine, and ash, or birch mixed, are the best wood for heating an oven. To ascertain if your oven is of the right temperature, when cleared throw in a little flour, if it browns in the course of a minute, it is hot enough, if it turns black wait several minutes before you put in your things, if not hot enough, set in a furnace of live coals, after you have put your things in. 115. Sponge Bread. For four loaves of bread, take three quarts of boiling water and turn it into three quarts of flour. lukewarm put in a cup of yeast, a table salt, set it in a warm place to rise, when light knead in stiff enough to mould up, then let risen again, before moulding From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 56 in the book
Breads, biscuits and muffins	Rye Bread
Wet up the rye flour with lukewarm it; if not water will do, and the same proportion of yeast as for wheat flour; put in a small piece of butter and a It should not be kneaded as stiff as wheat flour, as be hard when baked; let it stand in the pans, after it is moulded up, half an hour. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 57 in the book
Vegetables	Rice Bread
a pint of then mix two quarts of rice flour, a tea cup of yeast, two tea spoonsful of salt, and milk enough to render it of the consistency of rye bread-. it in small loaves. 113. French Rolls, or Twists. Turn a pint of lukewarm milk, into a pint of flour, mix them well together, then turn in a small tea cup of yeast, two tea spoonsful of and flour enough to make a thick batter. Set it in a warm place to rise. light, put in a piece of butter of the size of a hen's egg, and half a tea cup of lukewarm water, the butter should be melted before it is put in; knead in flour until stiff enough to roll out. Let risen again, about half an inch thick, cut it into narrow strips, braid and twist them a little, as you braid them. Lay them on flat buttered tins, let them remain from twenty to thirty minutes, then bake them slowly. Boil a small handful of hops, in two quarts of water, when ?il the strength is obtained from them, strain ^ f the liquor, and put it back on the take a little of it, and mix smoothly with a couple of tahle spoonsful of mix it boiling liquor, it has five or six fire, and when lukewarm, add a tea cup of yeast, it in a warm risen, stir in a table spoonful of it into ajar, and cover it up tight. people keep yeast in bottles but they are very apt to burst. Yeast made in this manner, will keep a fortnight in the warmest weaiher. If your yeast appears to be sour, put a salerams in just before you put it into your bread; if it docs not loam well, it is loo stale to use. Another method of raising bread, which is very good, is to leave about half a pound of dough, from one week's baking to another. It should be ed out thin and dried sun", about two hours before you wish to bake your turn a quart ol warm water to it, and set it mrar the lighl, which will be in the course of an hour, then scald your dough, and when lukewarm, slir in the yeast; raise the bread in the course of an This can only be used two or three times, without iiaving fresh yeast put to it. - Slir into a pint of yeast, a table spoonful of salt, and From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 58 in the book
Breads, biscuits and muffins	Biscuit
Melt a cup of butter, and mix it with half a pint of lukewarm milk; if you have not milk, water will do, add a tea cup of yeast, two tea spoonsful of salt, and flour to render it sufficiently stiff to roll out. Set a warm place, when light, it out about an inch cut it with a tumbler and let them stand half an hour before baking them. 122. Butter Milk Biscuit. a couple of tea spoonsful of saleratus, in a. tea cup of milk, sour is the best. Mix a pint of buttermilk, three tea spoonsful of salt; a little cream improves it; knead in flour stiff enough to roll out.. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 60 in the book
Breads, biscuits and muffins	York Biscuit
Rub together six ounces of butter, two pounds and three quarters of flour, dissolve a couple of tea spoonsful of saleratus in a little milk, and mix the From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 60 in the book
Breads, biscuits and muffins	Hot Cakes
flour, add a tea spoonful of salt, and milk sufficient to enable you to roll it out thin and cut is into cakes, bake them till a light brown. 125. Rice Cakes. Mix a pint of soft boiled rice, with a pint of milk, or water, a tea spoonful of salt and a couple of beaten Stir in rice or wheat flour, till of the right consistency to roll out. Cut them into cakes and bake 126. Rice Ruffs'. To a pint of rice flour, put a pint of a tea spoonful of salt, and four eggs, beaten to a froth. Drop this mixture into boiling fat, by large spoonsful. 127. Buck Wheat Cakes. Mix a quart of buck wheat flour, with a pint half of warm milk, (water will do but is not quite as good) and a tea cup of yeast, then set it in a worm place to rise. When light (which will be in the course often or twelve hours,) add a tea spoonful of salt, if sour the same quantity of saleratus, dissolved in milk, and strained, thin them with a little milk. Fry them in just fat enough to prevent their sticking to the griddle or pan. Salt pork rinds, beef fat,, or lard, are good to in. 128. Economy Soak dry pieces of bread in water, till soft enough to mash squeeze out all the water, and to three pints of the bread pulp, put a couple of table spoonsful of one beaten egg, half a tea spoonful of the same quantity of saleratus, dissolved in a cup of and strained. If not thin enough stir in a From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 61 in the book
Vegetables	Green Corn Cakes
Mix a pint of grated green corn, with three spoonsful of milk, a tea cup of flour, half a cup of melted butter, one egg, a tea spoonful of salt, half a tea spoonful of pepper. Drop this mixture by the spoonful hot butter, and fry it eight or ten These cakes are nice served up with meat for dinner. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 62 in the book
Vegetables	Corn Cake
To a quart of milk put three beaten eggs, a tea spoonful of salt, mix it with sifted Indian meal enough to make a thin batter. it in a bake pan about one hour. Buttermilk or sour milk with a tea spoonful of saleratus, is better to mix with the Indian meal, than sweet milk and eggs. 131. Indian Slap Jacks. Mix a quart of milk with a pint of Indian meal, four table spoonsful of flour, three beaten eggs, a tea spoonful of salt. A table spoonful of molasses or a stewed pumpkin is thought by many people to improve Fry in lard. Another way is very good, is to scald a quart of Indian rneal and half a pint of wheat flour with milk, (water will do but is not as stir in a small tea cup of yeast and set in a warm place to rise. light fry them, in just fat enough to prevent their sticking to the griddle. 132. Johnny Cakes. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 62 in the book
Other recipes	Hot Cakes
order to mould them up, considerable flour must be rubbed on the hands. in fat enough to cover them. When cooked split and butter them. 133. Hoe Cakes. up Indian meal, cold water sufficient to make a batter, of the consistency of buck wheat cakes, add a tea spoonful of salt, a table spoonful of melted Butter your bakepan and turn this mixture into it and bake it about an hour. Indian meal wet up in this manner is good fried. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 63 in the book
Breads, biscuits and muffins	Muffins
Mix a pint of lukewarm milk, with the same quantity of flour, a tea spoonful of 'salt, a piece of of the size of a hen's egg. When light beat a couple of eggs and put in; butter muffin rings, and put them in a buttered pie pan, turn in the mixture and till of a light brown* 135. Flour Waffles. Gradually turn a quart of milk or water on to a quart of flour, stirring it well as you turn it in, so that it may not be lumpy, add a tea cup of yeast, a tea spoonful of salt, a table spoonful of melted butter, a couple of eggs, improve them, but they can -be dispensed with very well. When light bake them in waffle irons, well heated and greased lard, one is poured in. Bake them on hot coals; when they have been on the fire about two minutes, turn the irons, and let them brown on the other side. quick From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 63 in the book
Breads, biscuits and muffins	Waffles
IH Into a quart of stir slowly a quart of milk or beat five eggs and together with a tea From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 63 in the book
Other recipes	Hot Cakes
spoonful of salt and a table spoonful of melted butter. They are cooked in the same manner as other vvaffies. A quarter of a pound of sugar, stirred into the mixture improves it. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 64 in the book
Breads, biscuits and muffins	Waffles
Mix a quart of milk with a tea cup of boiled rice, pint and a hair of or wheat flour. three eggs to a froth, and stir in, with a tea spoonful of salt. 138. Rice Wafers. Rub a pound of rice flour, with quarter of a pound of butter, put in a salt, a wine glass of wine, two and milk sufficient to enable you to roll them out. rolled thin, cut them with a wine glass into small cakes and bake them. Observations respecting Sweet Cakes. If you wish your cake to be good, it must be made of nice materials. The butter, eggs, and flour should not be stale, and the sugar be dry, and of a light color. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 64 in the book
Cakes	Gingerbread
a piece of butler, of the size of a hen's egg it with a pint of molasses, stir in a little flour, and a heaping table ginger. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 65 in the book
Breads, biscuits and muffins	Dissolve a
large table spoonful of saleratus, in half a pint of water, strain and mix it with the rest of the ingredients, together with flour enough to enable you to roll easily. it about half an inch thick, and lay flat buttered tins; it as soon as rolled out in a quick oven a few moments. Gingerbread to be very nice, be made of good molasses, and baked very quick. Some people use only a tea saleratus, to a pint of molasses, but it is much better with more, appearing in point of lightness like sponge 141, From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 65 in the book
Cakes	Soft Gingerbread
Melt a cup of butter and mix a pint of molasses, a table spoonful of ginger and a little flour, dissolve three tea spoonsful of saleratus, in a tea cup of and the cake, enough to render it of the consistency of pound cake. it in deep cake pans, about thirty minutes. A couple of eggs improve the cake. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 65 in the book
Cookies and small cakes	Ginger Snaps
Mix half a tea cup of melted butter, with a tea cup of sugar, half a tea cup of molasses, and a table spoonful of ginger. Dissolve a tea spoonful of saleralus, in half a tea cup of water and strain it into the cake, knead in flour till quite stiff. it out very thin, and cut it into cakes, with a wine glass. Lay them on buttered tins, and bake them a few moments, in a very moderate A tea spoonful of allspice,.the same quantity of cinnamon, mace, and coriander seed, together with a tea spoonful of ginger instead of a table put into this cake will convert spice snaps. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 66 in the book
Cakes	Cider Cake
Rub together three quarters of and half a pound of butter. Dissolve two tea spoonsful of saleratus in half a tea cup of water, the cake, together with half a pint of cider, stir in two pounds of flour and a grated nutmeg. it about an be eaten in the course of two or three days after it is made, as it gets dry very quick. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 66 in the book
Cookies and small cakes	Cookies
Stir together one cup of butter, two of sugar. Dissolve a tea spoonful of saleratus in a cup of milk, (water will do but the cake will not be as rich,) the cake, table spoonful of caraway From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 66 in the book
Cookies and small cakes	Cookies
Mix one pound of butter, a pound and three quarters of sugar, dissolve a couple of tea spoonsful of saleratus, in a pint of milk, and it on to the butter and sugar when well mixed, beat three eggs to a froth and stir them into the cake, with a grated nutmeg, and three heaping table spoonsful of caraway seed. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 67 in the book
Drinks	Plain Tea Cakes
Stir together half a tea cup of butter, two of sugar, in a tea cup of milk a tea spoonful of saleratus dissolved in it, add one half of a grated nutmeg, and flour enough to enable you to roll it out, cut to small cakes. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 67 in the book
Cakes	Shrewsbury Cake
Mix a pound of butter, with twelve ounces of sugar, add five eggs beaten to a froth, a rosewater, or essence of lemon, and a pound of flour, roll the cake out and stamp and cut it into cakes, and bake in a quick oven. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 67 in the book
Breads, biscuits and muffins	Cross Buns
Mix a tumbler of lukewarm milk, a pint of a tea cup of yeast, a tea spoonful of salt, the same quantity of allspice, mace, and three tea spoonsful of cinnamon, set it in a warm place; when add half a pound of sugar, the same quantity of melted (it should not be hot,) and flour enough to render it sufficiently stiff to roll out. Put them in a warm place to rise again, when risen mould them up into cakes, of the size of an egg, Jay them on buttered tins several inches apart; press on them a mould in the form of a cross, let them remain an hour before baking them, 156. Nut Cakes. cup of lard, and mix four tea cups of rolled sugar, three eggs well beaten, three lea spoonsful of cinnamon, or a little rosewater, add a pint of lukewarm milk, a pint of yeast, and flour to make it stiff enough to roll out. Put it in a warm place to rise, (the oven is the best place to raise them in, several hours after you have baked in it.) so light as to appear like a sponge In the middle, it out about an inch thick, and cut it into cakes about three inches long and two wide; let them stand twenty or thirty minutes boiling them. Fry in a kettle, with about two pounds of hot lard; the fat boil up as they are put in, and not more than seven or eight at once; the kettle be over a brisk fire and shaken constantly while frying. The same lardwill answer to fry several batches of nut cakes in, if not burnt, with the addition of a more fat. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 69 in the book
Cakes	Sugar Dough Cake
Dissolve a tea spoonful of saleratus in half a tumbler of milk, it on three cups of raised dough, a tea cup of melted butter, two eggs, two tea cups of rolled and two tea of From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 71 in the book
Cakes	Washington Cake
c_^ a tea spoonful of saleratus in a wine glass of milk, it with half a pound of butter and a pound of sugar previously stirred white, add a wine glass of wine, four eggs, and and a half of put in rosewater or essence of lemon, taste. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 72 in the book
Cakes	Plain Cream Cake
M; x a tea cup of cream, two of sugar, a couple of beaten wine glass of a tea snleratus dissolved in it. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 72 in the book
Cakes	Stir in
flour to render it of the consistency of pound cake. 165. Rich Cream Cake. till white, quarters of sugar, add a wine glass of brandy, seven beaten a the whites and yolks separate. in a and a half of sifted and mace to your taste. Just before it oes into the stir in half a pint of cream, and three quarters of a pound of fruit. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 72 in the book
Cakes	Shelah or quick Loaf Cake
Melt half a pound of butter, when cool work a pound and a half of raised dough. Beat four eggs, with three quarters of a pound of rolled and put it into the cake together with a tea spoonful of saleratus, dissolved in a tea cup of milk, add a wine glass of brandy, a little mace and From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 73 in the book
Breads, biscuits and muffins	Diet Bread
Sift a pound of flour, and put it with a pound of sugar and eight eggs well beaten, add a little rosewater or essence of lemon, bake it fifteen or twenty minutes. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 74 in the book
Cakes	Scotch or Lemon
Stir together till white, of sugar, a pound of butter; in eight beaten to a froth, with the grated peel of a couple of lemons, and the juice. Sift a pound of flour and it in. 171. Pound Cake. Mix a of sugar, quarters of butter, when while put in eight eggs beaten to a the whites and yolks separate, add a pound of sifted flour, and mace, to your taste. If you wish your cake to be very rich, stir in just it is put in the oven, half u pound of stoned raisins, and quarter of a pound of citron, or pounded sweet almonds. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 74 in the book
Cakes	Queen's or Heart Cakes
Rub together till very while, a pound of sugar, three quarters of then beat the whites and yo'ks of seven eggs, separately to a and stir them into the mix a wine glass of wine, one of and one of milk, it into the cake, in a pound of flour, a little essence of lemon, and mace or to your taste. Stir the whole well then add (a minute before you put it in the pans,) half a pound of raisins seeded, quarter of a pound of Zante currants, quarter of a pound of almonds pounded fine, From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 74 in the book
Cakes	Siveet Cakes
or citron cut in strips; they should be stirred in very gradually, a handful of each alternately; when well mixed in, the immediately, in small tins or in large cake pans, if baked latter it will require baking about an hour and twenty five minutes, if baked in small tins it will bake in much less time. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 75 in the book
Puddings and desserts	Jelly
Slir together half a pound of sugar, and six ounces of butter, beat seven eggs to a froth and put in, together with a little mace, or nutmeg, then stir in gradually and the juice and grated peel of a fresh lemon, the mixture on to scolloped tin plates, well buttered, the mixture should not be more than quarter of an inch thick in each one, bake them until brown, in a quick oven, then pile them together on a plate, with jelly spread on each one and jelly on the top. 174. Raised From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 75 in the book
Cakes	Queen's
Stir into a pound of flour, a pint of lukewarm a tea cup of set it in a warm; when light stir a pound of with three quarters of butter and work it into the sponge, with three beaten eggs, a little mace or essence of lemon, and half a pound more of sifted Work the whole together for fifteen or let very light, when so, stir in half a pound of seeded raisins, quarter of a pound of Zante currants, and the same of citron. it directly in a moderate oven, but not a slow one. 175. Sponge Cake. Take the weight of ten in sifted loaf it well with the yolks of twelve eggs, then grate 5S in the peel of a fresh lemon, and add the juice of half an one. Beat the whites of six eggs 10 a froth, and mix them with the sugar and yolks. Beat the whole, well together without any cessation, for fifteen minutes, on a shallow plate, in gradually the weight of six eggs, in sifted flour, put it in a moderate as soon as the flour is well mixed in, and bake it from fifteen to twenty minutes. 176. Almond Sponge Cake. Into the whites of sixteen eggs, heaten to a froth, stir their weight of sifted loaf sugar; beat them well five or six minutes, then add the weight of seven whites of eggs, in sweet almonds, previously blanched, dried, and pounded a table spoonful of cream or lukewarm melted butter, beat the ingredients well together, then stir in very gradually, the weight of the whites of eight eggs, in sifted flour; as soon as it is mixed in well, bake it in a moderate oven about twenty minutes. 177. Black or Fruit Cake. Stir for twenty minutes, four pounds of butter with five of sugar. Beat forty eggs, the whites and yolks separate, and stir them into the butter and sugar, then add a table spoonful of cinnamon, the same quantity of rosewater, a tea spoonful of essence of lemon, or three of orange flower water, half an ounce of allspice, the same of mace, and a tea spoonful of cloves. in very gradually, five pounds of sifted Mix three glasses of white wine, three of brandy, and two of milk. it with the rest of the above ingredients for in quarters of a pound of blanched, dried and pounded almonds, four pounds of stoned raisins, five of Zante currants, and a pound of citron, cut in small pieces, the fruit should be stirred in gradually, a handful of each kind alter- From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 75 in the book
Cakes	Siveet Cakes
nately. it immediately in a moderate oven, for about two hours and a half. This kind of cake will keep good four or five months. 178. Almond Cheese Cake. Mix half a pound of powdered loaf sugar, with four ounces of butter, when white add a gill of cream, if you it, if not put in the same quantity of boiling milk, an ounce of pounded cracker, two ounces of blanched and pounded sweet almonds, half a glass of wine, a tea spoonful of orange flower or rosewater, and a grated nutmeg. Beat five eggs to a froth, the whites and yolks separate, and stir into the above mixture; then set it on a few coals and it constantly till scalding hot, it off before it boils, and it till nearly cold, then add quarter of a pound of Zante currants. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 77 in the book
Other recipes	Floating Island
Bent the whites of nine eggs to a then beat seven large of whatever dark colored jelly, you may happen you have beaten seven or eight put some cream into a large shallow the jelly and eggs, into the center of it. This should not be made but a short time before it is to be eaten. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 78 in the book
Puddings and desserts	Whip Syllabub
Take good sweet cream, and to each pint of it, put six ounces of sifted double refined loaf sugar, half a From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 78 in the book
Puddings and desserts	Ice Cream
To one quart of put the yolks of well beaten, the rind of a lemon pared thin, it loaf sugar. Put it on a slow fire, and scalding hot, care must be taken that it does not get to boiling. take out the lemon peel, set it away to perfectly cold "put it into an ice cream form, cannot procure one, a milk kettle will do,) set a large tub, strew round it a layer of ice cracked fine, then a layer of rock then another layer of ice and salt, and so on, till the ice is as high as the top of the form; a layer of ice should be last. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 79 in the book
Pies and pastry	Confectioner's Pastry
Sift three quarters of a pound of and mix it with cold water enough to render it sufficiently stiff to roll out, put in one half a lea spoonful of salt, before you put in the From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 81 in the book
Drinks	Sour
cranberries, and dried peaches, all make nice tarts. Stew and strain them; if the peaches are not tart, put in the juice and grated peel of a a little sugar. Line shallow pie plates with a thin rirn of pie round the edge of the dish, fill the plates with your tart. some of the crust very thin, cut it into narrow strips, with a jagging iron, and lay it on the pie in a fanciful manner. Bake the pies about twenty five minutes. 193. Rice Pie. To a quart of boiling water, put a small tea cup of rice, and it very soft. Then add a quart of it through a sieve, little salt, five beaten a nutmeg grated, and enough to it, the sugar should be put in before the rice is strained, add a few raisins. it in deep pie plates, without an upper crust. 194. Rhubarb or Persian Apple Pie. Take the stalks of the rhubarb plant in the spring, or fore part of summer, (they are not good later,) cut in small pieces, and slew them strain and sweeten them to your taste, bake them with only an under crust. 6* From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 83 in the book
Pies and pastry	Currant and Gooseberry Pies
Pick them over, and stew them in just water enough to prevent their burning at the bottom, when sweeten them to your taste with sugar, and bake them without any spice, in deep dishes. people do not stew the currants before baking them, but they are not apt to be sweet enough, if not previously stewed. 198. Pumpkin Pie. Cut your pumpkin in two, take out the seeds, and wash the pumpkin, cut it into small strips, and it in just water enough to prevent its burning, when lender turn off the water, and let it steam over a moderate fire for fifteen minutes, taking care it does not burn. it up, strain it through the sieve, and if you like the pies very thin, put two quarts of milk, to a quart of the pumpkin, and six eggs; wish to have them thick, put a quart only of to a quart of pumpkin, and three eggs. Three eggs to a quart of milk does very well, but they are better with five or six. it with molasses or sugar, put in ginger, or grated lemon peel to your taste. Bake them in deep plates from fifty to sixty minutes in a hot oven. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 84 in the book
Vegetables	Carrot Pie
Scrape three good sized carrots, boil them till very rub them through a sieve, and mix them with a quart of milk, four beaten eggs, a piece of butter of the size of half an egg, a table spoonful of lemon juice, and the grated peel of half a one. it to your taste. it in deep pie plates with an under crust and rim. 200. Potatoe Pie. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 85 in the book
Pies and pastry	Boil Irish
or sweet till very soft. them up, peel and mash them To one quarter of a pound of potatoes put a quart of ounces of butter, melted; five eggs, a glass of wine, and one of lemon or French brandy. Put in sugar, and mace to your taste. 201. Marlborough Pie. Pare tart mellow apples, quarter them, take out the seeds, and stew them in a till soft enough to rub through a sieve. To twelve table spoonsful of it when strained, put twelve table spoonsful of sugar, the same quantity of wine, five eggs, six table spoonsful of melted butter, half a pint of milk, the juice and grated peel of half a lemon, and half a nutmeg. it in deep pie plates, without an upper crust. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 85 in the book
Pies and pastry	Custard Pie
Beat seven eggs with three table spoonsful of rolled sugar, mix them with a quart of milk, flavor it with nutmeg or rosewater. is good baked either in cups, or deep pie plates, an under crust. Set the pie plates with the crust in the oven and let it bake a moment before you turn in the custard. To ascertain when the pie is done, stick a clean broom splinter through the center of the pie, if none of the custard adheres to it, it is sufficiently baked. 203. A Plain Custard Pic. a quart of milk with a few peach leaves, or lemon peel; strain it. Put it back on the it boils, mix a table a let it boil a minute, it four beaten and to your taste, and it in deep pie plates with an under crusl. 204. Lemon Pie. Squeeze out the juice of two good sized lemons { grate the rind of the lemon, but not the white port, put the juice and grated lemon to a pint of Beat six eggs, five table spoonsful of powdered loaf sugar, and put them in the milk, with a couple of crackers pounded fine, and a table spoonful of melted Line a pudding dish with pie crust, put a rim of puff* paste, or nice pie crust, round the edge, the mixture into it, and it twenty five to thirty minutes. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 85 in the book
Pies and pastry	Cocoanut Pie
Cut off the brown part of the cocoanut, grate the remainder of it. Scald a quart of milk, and turn to the cocoanut, and three crackers pounded Beat eight eggs, with three table spoonsful of sifted loaf sugar, turn it into the milk, together with a glass of wine, and half a grated nutmeg. If any of the milk of the cocoanut can be saved, to mix with the cow's it makes the pie nicer. it in a deep pie plate, or pudding dish, with a rim of puff paste round the edge of the dish. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 86 in the book
Pies and pastry	Small Puffs
Make some puff paste, and roll it half an inch thick, cut it with a tumbler, into any number of puffs you want, cut the remainder of your paste, into narrow strips with a jagging iron, put them round the edge of those you cut with a tumbler, lay the puffs on buttered plates, and bake them in a quick oven, till of a light biown. any preserved fruit, you may happen 207. Boihd Custards. Boil a quart of milk. Beat six eggs with three table spoonsful of sugar, four eggs are enough if you want them plain, grate in a nutmeg, or put in a little roseor essence of lemon. tiie boding milk on to the sugar and eggs, it several minutes then put it on a few coals, till boiling hot, it up before it gets to boiling, it a few moments, it into your cups and grate nutmeg on them. 208. Almond Custards. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 87 in the book
Other recipes	Boil in
a quart of milk, a couple of ounces each of sweet, and of bitter almonds, pounded it has boiled seven or eight minutes beaten yolks of eight eggs, and three table spoonsful of loaf sugar. it several moments, then put a moderate it without any cessation till scalding, hot, then take fire, and stir it constantly till nearly cold, then fill your glasses or cups. they are to be eaten, the whites of the 70to a froth, and lay them on the top of the custards. A few grains of cochineal powder, or saffron in the beaten whites, makes them look handsomely. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 87 in the book
Puddings and desserts	Cold Custard or Rennet Pudding
piece of calf's rennet three inches square, to a pint of wine, when it has stood seven or eight it is fit for use. Whenever you wish to make your custard, put three table spoonsful of the wine, to a quart of milk, and four table spoonsful of powdered loaf sugar, flavor it with essence of lemon, or rosewater. it then dish it out, grate nutmeg over it. be eaten in the course of an hour after it is made, as it will soon curdle. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 88 in the book
Breads, biscuits and muffins	Ji Rich Bread Pudding
Cut a loaf of baker's bread into thin spread butler on both sides; lay them in a buttered pudding dish, and on each layer strew Zante currants, or stoned raisins, and citron cut eight eggs with six table spoonsful of sugar rolled free from lumps; mix them with three pints of milk, and a grated nutmeg. Turn the whole over the bread and let it stand until the bread has absorbed most of the niilk, then bake it about three quarters of an hour. 214. Flour Pudding. Into a pint and a half of flour, stir gradually a quart of milk; it free from lumps, then add seven beaten eggs, a couple of tea spoonsful of grated A pudding made in this manner is good either baked or boiled; it takes two hours to boil and one to bake it. be eaten as soon as cooked or it will be heavy. This as well as all other kinds of boiled puddings should not be put into the pot until the water boils and should not be allowed to stop for a moment, if the water wastes much in boiling, the pot up with boiling water. A pudding bag should be floured on the inside, and not filled more than two thirds When the pudding has boiled six or eight minutes turn it over, as it is apt to settle. Flour puddings require rich sauce. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 89 in the book
Other recipes	Swell the
little milk over a put in acid pared and cut in thin slices, or gooseberries and currants, add a couple of eggs, a tea spoonful of salt, fill your pudding bag half full and boil it an hour and a half. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 90 in the book
Vegetables	Corn Pudding
Grate a cup and a half of green corn, mix a quart of milk, four beaten eggs, and half a grated; melt a piece of butter of the size of a hen's egg, and it in. it one hour. 221. Hasty Pudding. Wet Indian meal with cold water sufficient to make a thin batter, turn part of it into a pot of boiling water; it has boiled fifteen or twenty minutes stir in the remainder, it to your taste, and stir in Indian meal by the handful as long as you can the stick round in it easily. When the stick can be made to stand upright in it for a minute, it is thick enough. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 91 in the book
Breads, biscuits and muffins	Fritters
Mix a quart of milk gradually, with a quart of flour, it till smooth, then add a little essence of lemon, or rosewater, and five beaten eggs. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 92 in the book
Puddings and desserts	Orange Pudding
Mix three ounces of butter, with four table spoonsful of powdered loaf sugar, when stirred to a cream, add a quart of boiling milk, the juice and peel of two large oranges, the peel should be chopped very fine, gill of wine, then an ounce of citron, cut into small strips, add eight eggs, the whites and yolks beaten separately. Mix the whole it into a pudding with a lining and rim of puff paste. it directly in a quick twenty-five to thirty minutes. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 93 in the book
Puddings and desserts	Bird's Nest Pudding
Pare and halve tart mellow apples, scoop out the cores, put a little flour in the hollow of the apples, and wet it so as to form a thick paste, stick a blade or two of mace and three or four Zante currants, in each one cups, and put half an apple, in each one, lay three or four narrow strips of citron round each apple. Mix a quart of milk, three table spoonsful of flour, six eggs, a grated nutmeg and four table spoonsful of sugar. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 93 in the book
Pies and pastry	Pare and
out the cores of nice tart lay them in a pudding buttered, the holes of the with nutmeg and For nine or ten apples, mix half a pint of quart of milk, four table spoonsful of sugar, and seven From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 93 in the book
Puddings and desserts	Transparent Pudding
Melt half a pound of butter, and stir it into the same weight of double refined loaf sugar, add spoonful of essence of lemon, eight eggs, the whites and yolks beaten separately, and a couple of table spoonsful of cream. Set the whole on a few coals, it thickens, it off before it gets to boiling, and it till nearly cold, then turn it into a dish lined with pastry, put a rim of puff paste round the edge, and bake it half an hour. It will cut light and clear. 230. Lemon Syrup. Mix a pint of lemon juice with a pound and three quarters of lump sugar. it by a gentle heat, skim it until clear, then add one ounce of thin cut lemon peel, and simmer it' gently for a few moments. Strain jt through a flannel bag";- when cold, bottle, cork, and seal it tight, keep it in a cool place. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 94 in the book
Other recipes	Orange Syrup
Take nice fresh oranges, squeeze out the juice, and it; to a pint of juice put a pound and a half of while sugar. it over a moderate fire, put in the peel of the oranges, and let the whole boil eight or ten minutes. it till clear, through a flannel bag, bottle and cork it is nice to flavor puddings and pies, or sherbet. 232. Blackberry Syrup. Pick over blackberries that are perfectly ripe, them in their juice till they break to pieces, then strain them through a flannel cloth, and to each pint of juice put a pound of sugar. it again for ten minutes, then strain it and add a wine glass of brandy to each pint of When cool, bottle and cork it tight, and set it in a cool place. This mixed with cold water in the proportion of a wine glass of it to two thirds of a tumbler of wafer is a very agreeable summer beverage, it also.possesses fine medicinal properties. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 95 in the book
Preserves, pickles and jellies	Clarified Syrup for Sweet Meats
For most kinds of fruit, one pound of sugar, to one of the fruit, is sufficient to preserve them; some kinds of fruit will do with less. Put your sugar into your preserving kettle, in as much cold water as you think will cover your when put in, add the white of an egg to ey^ery three pounds of sugar, put it over a slow; when the sugar has dissolved, put it where let it boil it from thcffire, and skim it till clear, put it back on the fire, when the scum rises again, take the 7* kettle off and skim it again, this operation repeat it is perfectly clear, then put in the If you have not syrup enough to cover the fruit, take the fruit out in more cold water, and let it get to boiling before you put too much it should boil away before you boil your in it. White sugar is better than brown for preserving, but brown sugar answers very well for common Every kind of ware but iron, will do to preserve in, but earthen ware is the best on account of its not imparting an unpleasant taste, to the sweet 234. To Preserve Quinces. Quinces if very ripe, are best pared and cut in slices about an inch thick, the cores should be taken out carefully with a knife, then put the quinces in clarified syrup, and boil ihem till you can stick a broom splinter through them easily, take them up and put them in jars, and turn the syrup over them, cover them up, and put them in a cool as soon as Quinces preserved in this manner retain more of their natural flavor, but they cannot be preserved in this way without they are very ripe. If not very ripe pare and halve them, and lake out the cores. the quinces till tender, then take them out, strain the water they were boiled in, and use it to make a syrup for the quinces, allow a "pound of sugar to a pound of the fruit, when clarified put in the quinces and slowly half an hour. Set them away in jars covered a paper wet in Look at them in the course of three or four days, and if they have begun to ferment, turn off the syrup, and scald it, it back on the quinces. people boil the cores of the quinces with them, but the syrup does not look as nice for it. A cheap way of preserving quinces, is very good for common use, is to boil the parings and cores in cider then strain the cider, and for ten pounds of quince, put in two pounds of brown sugar, and a couple of quarts of molasses, and the beaten whites of two eggs; put it on the clarify it, then put in the quinces, which should be pared and halved, put in the peel of an orange, boil them From The New England Cook Book, or Young Housekeeper's Guide*, 1836, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 95 in the book
Preserves, pickles and jellies	Quince Marmalade
Wash and quarter them, put them on the fire, with a little water, and stew them till tender enough to rub through a sieve. strained, put to pulp, a pound of brown sugar, set it back on the and let it stew slowly, To ascertain it is done, takt? a little of it out and let it get cold, if it then cuts smooth and clear it is sufficiently stewed. Crab apple marmalade, is made in the same manner. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 97 in the book
Preserves, pickles and jellies	To Preserve Pears
an ounce of race ginger, for every pound of pears. Scrape off the skin, cut it into thin slices, and it until tender, fire, put in your sugar, allowing three quarters of a pound to a j of the pears, set it on the clarify it, then put in the pears, if very small they are good preserved whole, then put them in jars tightly covered, set them away in a In the course of five or six days, boil the syrup again, it on them while hot. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 97 in the book
Preserves, pickles and jellies	Choke and Vergou
louse are tb best pears for preserving. The ginger can be omitted if not liked. / 237. To Preserve Peaches. t Pare your peaches, which should be very ripe, and if you wish to preserve them whole, allow a pound of sugar, to a pound of fruit. Take lump sugar, break it into small pieces, and dip each piece into cold water, let it be in just long enough to get saturated with the water, then put the lumps into a preserving kettle, set the kettle over a slow fire, when the sugar has dissolved, put in your peaches, These as well as all other sweet meats, should be set away in a cool place, as soon as done, if allowed to stand by the fire for a few hours, the syrup will not look clear; all preserves be covered up tight. remain the from them, scald it, and turn it back on to them, while hot. If you preserve your peaches without the stones, three quarters of a pound of sugar to a pound of fruit is sufficient, those that are mellow and juicy, pare and halve them, take out the stones, put them in a deep dish; on each layer of peach, your let them stand or four hours, put them on the fire with slowly for twenty minutes. 238. To Preserve Currants. Take your currants from the stems, for a pound of currants, allow a pound of sugST. Make some syrup, clarify it, and put in the currants, boil slowly for a few moments. A table spoonful of these, mixed with a tumbler of water is a very wholesome drink in the summer. 239. To Preserve Barberries. Pick over your barberries, and put them in clarified syrup, boil them half an hour. Molasses does very well to preserve barberries in, for common use, little orange peel boiled with them. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 97 in the book
Preserves, pickles and jellies	To Preserve Ginger
Take green ginger, and soak it until you can scrape off the outside, when scraped, soak it in salt and water one day, it out of the salt and water, and it Make a syrup of white sugar, allowing equal weights of sugar and ginger, when clarified take it off, and when cold, it on the ginger, let it remain a week, then boil the ginger and syrup together, the syrup appears entered the ginger, when cool put in a little essence of lemon. 241. To Preserve Apples. Take nice tart apples, halve and quarter them, and out the cores. For of apples, allow three quarters of a pound of sugar. When you have clarified your syrup, the apples, with the skin of a lemon pared thin. When the apples are tender, take them up, and let the syrup remain till cold, then it over them. Apples preserved in this manner, will keep but a few days. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 99 in the book
Fish and shellfish	Crab
be preserved whole, with the skins on, and to a pound of the apples put a pound -of sugar. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 99 in the book
Preserves, pickles and jellies	To Preserve Cymbelines
or Mock Citron. Cut and scrape the rinds of cymbelines, in strong salt and water, let them remain in it a week, then in fair water three clays, changing the water every day, then soak them in alum water an hour. Tie up oyster shells, in a cloth, and boil them with the cymbelines. When the cymbelines are tender, take them up and put them in alum Make your syrup, allowing a pound and a half of to a pound of the melon, boil your cymbelines in it three quarters of an hour. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 99 in the book
Preserves, pickles and jellies	To Preserve Watermelon Rinds
Take the rind of a nice watermelon, cut it in strips and boil them a quarter of an hour, with a tea spoonful of saleratus to three or four quarts of water, then soak in alum water an hour, rinse and put them in clarified syrup, and boil them twenty minutes. they have stood three or four days, turn the syrup from them, and boil it, then turn it back on the rinds while hot. Allow equal weights of rinds and sugar. 244. To Preserve Cherries. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 100 in the book
Preserves, pickles and jellies	To Preserve Pumpkins
Take a good sweet pumpkin, halve it, take out the seeds, and cut it in chips, of the size of a dollar. To each pound of pumpkin, allow a pound of powdered loaf sugar, and a gill of lemon juice. Put your pumpkin chips in a dish, and to each layer, put a layer of sugar, turn the lemon juice over the whole, and let it stand a day, then it till tender, with half a pint of water to four or five pounds of the pumpkin. Tie up ginger in a bag, and boil with it, also the rind of several lemons, cut into chips. 248. To Preserve Gages. Take equal quantities of fruit and sugar. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 101 in the book
Other recipes	Make a
of the sugar, be white,) little water, when it boils drop in the plums, boil them very slowly for a few moments, then take them up into dishes, and let them 'remain several days, then boil them again, until the appears to have entered Put the plums in jars, boil the syrup again, in the course of two or three days, and turn it over them. 249. To Preserve Strawberries. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 102 in the book
Puddings and desserts	Strawberry , Blackberry, and Raspberry Jelly
Pick overyour fruit carefully, then mash and squeeze the berries through a flannel bag, to each pint of juice put a pound of white sugar, set it on the fire, when it From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 102 in the book
Puddings and desserts	Cranberry, Grape and Currant Jelly
Wash and drain the berries till nearly dry, then put them in a preserving pan, plate at the bottom, heat them till they break, then strain them through a flannel; to each pint put a pound of white sugar. Boil and skim them till perfectly clear, the kettle be taken the fire when skimmed. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 103 in the book
Puddings and desserts	Calfs Foot Jelly
To four feet put four quarts of water, boil them tender, and the water boils away to one quart. it off, let then skim off the fat carefully, and put the jelly into a preserving pan, and set it on the fire; when it melts take fire, put in the beaten whites of seven eggs, a little cinnamon, half a pint of white wine, the juice of two lemons, and the rind, leaving out the white part; sweeten the whole to your taste, loaf sugar. Put it back on the fire, and boil it fifteen minutes, then strain it through a flannel bag, without squeezing it, if it is not clear the first time it is strained, it it is. The bagO should be suspended on a nail over a dish, and the jelly poured into it, and allowed to drain through it gradually. When clear it into cups or glasses, and set them" where the jelly will congeal, but not so cold as to freeze it. This kind of jelly will not keep longer than two or three clays in warm weather. A knuckle of veal makes a jelly as good as calves' feet, it is made From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 104 in the book
Drinks	Coffee
To make good strong coffee, allow for each person a heaping table spoonful of ground coffee, and a pint of water. Put your coffee into a tin pot, with a piece of fish skin about the size of a ninepence, to two or three quarts of water, turn on your water boiling hot, and boil the coffee fifteen to twenty minutes, it off, and let it stand to settle five or six minutes, it off carefully. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 105 in the book
Drinks	Coffee
is much better roasted in a coffee roaster, than a kettle, as the fine aromatic flavor of the coffee is preserved, which escapes in a great measure, when roasted in an open kettle. To make Tea. Scald your tea pot, and put in a tea spoonful of tea, for each person that is to drink it, if it is a weak kind of tea, more will be required, pour on just water enough to cover it, let it stand six or eight minnot longer if you wish to have it in perfection, pour on the rest of the water boiling hot. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 106 in the book
Candy and confections	Chocolate
Scrape the chocolate off fine, and mix it smoothly with a little cold milk, or water. If liked very rich, make it entirely of milk, if not, use equal quantities of milk and water, boil it, then stir in the chocolate while it to your taste, let it boil five or six minutes; if liked rich, grate in a little nutmeg. A heaping table spoonful of grated chocolate to a pint of milk, or water, is the right proportion. 260. Hop Beer. % For three gallons of beer, take nine quarts of water, six ounces of hops. Boil the hops in half the water three hours, it, then boil the hops again remainder of the water, three hours longer, with a tea cup of ginger. Strain and put it with the rest of the liquor, and two quarts of molasses, and when lukewarm, put in a pint of new yeast, without any salt in it. it in a temperate it has ceased fermenting, which is ascertained by the subsiding. it off carefully into a cask, or bottle it; it should not be corked very tight, or it will burst the, bottles. Keep the bottles in a cool place, From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 106 in the book
Drinks	Spruce Beer
Take five gallons of water, and boil with a couple of ounces of hops, when it has boiled four or five hours, it, put to it two quarts of molasses, when lukewarm, put in a pint of fresh yeast, without any salt in it, (brewer's is the best,) put in three table spoonsful of the essence of spruce. A decoction made of the leaves of white or black spruce, is equally as good as the essence; boil the hops with the leaves. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 107 in the book
Drinks	Spring Beer
Take a small bunch each of sarsaparilla, sweet fern, wintergreen, sassafras, and spice wood, boil them with three ounces of hops, to six gallons of water, pare two or three raw potatoes, and throw them into the beer while it is boiling. it has or six it, and put to it three pints of molasses, when cool stir in a pint of fresh yeast, if the beer is too dilute it liitle cold water. fer~ mented, bottle and keep it in a cool place. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 107 in the book
Drinks	Ginger Beer
Take three table spoonsful of ginger, one of cream of tartar, and gently in a gallon of water, with a lemon cut in slices; sweeten it to your taste, with loaf or Havana sugar, boil it three quarters of an hour. it, and when cool, put in a lea cup of yeast; as soon as it has ceased fermenting, bottle it. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 107 in the book
Drinks	Currant Wine
Strain the currants, which should be perfectly ripe, to each quart of juice, put two of and pounds of sugar. Stir the whole well and let twenty four then skim it, and set it in a cool place, where it will ferment slowly, let it remain three or four days, if at the end of that time, it has fermented, add one quart of French to every fifteen gallons, stop it tight, when it is clear, fit to bottle. This wine is better for being kept several years. 266. Raspberry Shrub. To a quart of vinegar, put three quarts of fresh ripe raspberries, let a day, then strain it, and to pint, put a pound of white Put it in a jar, and set it in a kettle of boiling it an skim it till clear. When cool add a wine glass of wine, to eachpint of shrub. A couple of table spoonsful of this, mixed with a tumbler of water, is a very wholesome and refreshing drink in fevers. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 108 in the book
Puddings and desserts	Spring Fruit Sherbet
Boil in a quart of water six or eight stalks of the rhubarb plant, peel of a lemon pared thin, and the juice of it. it has boiled eight, or ten it, it to the taste with any kind of syrup you like, or honey, flavor roseit, let or six hours, be fit to drink. It is a thing to assuage thirst. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 109 in the book
Other recipes	Essence of Ginger
Put three ounces of fresh grated ginger, an ounce of thin cut lemon peel, into a quart of brandy, or proof spirit, bottle and cork it, let it stand for ten days, shaking it up each day, it will then be fit for use. A few drops of this, in a or on a lump of sugar, answers all the purposes of ginger tea, and is much more convenient and palatable. 3. Rose Water. * Gather your roses on a dry day, blown, pick off the leaves, and to a peck of them, put a quart of water. in a cold still, it over a slow the slower distilled the better. When distilled put it in the bottles, let it stand a couple of days, then cork it tight. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 110 in the book
Other recipes	Barley Water
Take a couple of ounces of pearl barley, wash cold water, and put it into half a pint of boiling water, and let it boil four or five minutes, water, and pour on two quarts of boiling water, strain it, and put to it two ounces of figs sliced, two of stoned raisins, half an ounce of liquorice cut into small bits, and bruised, it reduced to a quart, and it. This is a very wholesome drink in fevers. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 111 in the book
Breads, biscuits and muffins	Water Gruel
Mix a couple of table spoonsful of Indian meal, with one of flour and a it into a pint of boiling water, let it boil six or 'eight minutes, then take it up put in a piece of of the size of a walnut, pepper and to your taste, and nutmeg, or cinnamon if you like, it on to toasted bread or crackers. To convert this into caudle, add a little ale, wine or brandy, and loaf sugar. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 111 in the book
Drinks	Wine Whey
Into a pint of milk while boiling, stir a couple of wine glasses of wine, let it boil for a moment, it off, when the curd has settled, whey, and sweeten it with loaf Where wine cannot be procured, cider, or half the quantity of vinegar, is a good substitute. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 111 in the book
Breads, biscuits and muffins	Elderberry Syrup
Wash and strain the berries, which should be perfectly ripe, to a pint of the juice put a pint of molasses. it stirring; fire, and when cold add to each quart four table spoonsful of brandy; boitle and cork it. is an excellent remedy for a tight cough. 1 3. New Bread and Cake from old and rushed bread. Bread that is several days old, may be renewed by putting a steamer, and steaming it from half to quarters of an hour, according to its size; the steamer should not be more than half otherwise the water will boil up on to the bread. When steamed, wrap it up loosely in a dry cloth, and let till quite dry, it will then appear like bread just baked. If pieces of bread are put in the oven and dried, several hours after baking in it, they will keep good a long time. They are good as fresh bread for dressing to meat, and for puddings, if soaked soft in cold Rich cake with wine or brandy in it, keep good several months in winter, if kept in a cool The day it is to be eaten, it should be put in a tin pan, and set in a bake pan that has a tea cup of water in it, when heated thoroughly through it up. 14. To Preserve Cheese from Insects and Mould. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 113 in the book
Other recipes	Glass and Earthen
ware. To half a pint of skimmed milk, add an equal quantity of vinegar to curdle it, separate the curd whey, and mix the curdwith the whites of the add enough of the finest quicklime to form a consistent paste. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 118 in the book
Other recipes	Plaster of Paris
is still better if it can be procured, than lime.) Rub this mixture on the broken edges of the china or glass, match the pieces and bind them tightly together, and let them remain bound several weeks. They will be as firm as if never broken. Boiling crockery in milk is a good thing to cement them, the pieces should be matched, bound pieces of and half an hour, should remain in the milk till cold, and not be used for several weeks. Pulverized quicklime mixed with the white of an egg and rubbed in the cracks of china and glass, will prevent their coming apart; the dishes should be bound firmly for several weeks, after rubbed in. The Chinese method of mending broken china, is to grind flint glass, on a painter's stone, as fine as possible, and then beat it, with the white of an egg to a froth, and lay it on the edges of the broken pieces. remain bound weeks. said, that no art will then be able to break it in the same place. 24. Japanese Cement or Rice Glue. Mix rice flour intimately with cold water, and then gently boil it. It answers all the purposes of wheat flour paste, and is far superior in point of transparency and smoothness. This composition made with a comparatively small proportion of water, it may have the consistence of plastic clay, will form models, busts, statues, basso relievos and similar articles. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 118 in the book
Other recipes	Colored Silks
Spots of common or durable ink, can be removed by saturating them with lemon juice and salt in summer, and keeping them where the sun shine on them several hours. Rub the juice and salt on them as fast as they get dry. Where lemons cannot be procured, tartaric acid dissolved in salt and water, is a good substitute. Iron mould can be removed same way; it is said that spirits of salts diluted with water will also extract iron mould. Sal ammoniac with lime, will take out the stains of wine. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 120 in the book
Other recipes	Silk and Woolen Shawls
Pare and grate jaw potatoes, put a pint of it in two quarts of clear water. ' Let it stand for five hours, then strain the water and rub through as much of the potatoe as possible; let it remain until perfectly clear, then turn off the water carefully. Put a clean white cloth on a table, lay the shawl on it and pin it down Dip a clean sponge into the potatoe water and rub the shawl with it clean, then rinse the shawl in clear water. When nearly dry, mangle it; have not a mangier, wrap it up in a clean white cloth and press it under a heavy weight perfectly dry. All the grease spots and stains should be taken out of the shawls, they are washed with the potatoe To clean From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 123 in the book
Breads, biscuits and muffins	To clean Light Kid Gloves
o Magnesia, moist bread and India Rubber, are all of them good to clean light kid gloves, if rubbed on thoroughly. 40. To remove Ink or Grease spotsfrom Floors. Ink spots can be removed by scouring them with sand, wet with that has a few drops of oil of vitriol in it. Great care is 'necessary in using it, as it eats holes if suffered to retpain long without having something put on to countefkct its effects..-- rubbed on floors, it should be rinsed off immediately with weak pearlash water. Oil and grease spots can be removed by grating on potter's clay thick and wetling it, it should remain on it has absorbed all the grease; if brown paper and a warm iron is put on, it vtill come out much quicker. Pearlash water and sand is also good to extract grease and oil, they should be rubbed hard, then rinsed directly. 41. To clean Mahogany and Marble Furniture. They should be washed in water without any soap, A oil rubbed on them occasionally gives them a polish. White spots on varnished furniture can be removed by rubbing a warm flannel cloth dipped in spirits of turpentine. It is said ink spots can be extracted by rubbing them with blotting paper rolled up tight,^ From The New England Cook Book, or Young Housekeeper's Guide*, 1836, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 125 in the book
Preserves, pickles and jellies	To clean Stone Hearths and Stoves
If you wish to preserve the original color of free stone hearths, wash them in clear water, then rub them with a stone of the same kind pounded let it remain until dry, rub it off. If the hearths are stained, rub them hard with a free stone. Hot soft soap or soap suds, does very well to wash hearths in, provided you have no objections to their looking dark. For brick hearths use redding mixed with thin starch and milk. Varnished stoves should tfave several coats of varnish put on in summer so as to get quite hard before being used. They should be washed in warm water without any soap, a little stubbed on once or twice improves the looks of them. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 126 in the book
Pies and pastry	Trials and Pie Plates
Bottles and vials, that have had medicine in them, can be cleaned, by putting or two of ashes in them and immersing them in cold water, the water should then be heated gradually until it boils. When they have boiled about half an hour, take them from the fire, and let them cool gradually in the water. Pie plates that have been baked on many times, are apt to impart an unpleasant taste to pies. It may be remedied by boiling them in ashes and water. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 127 in the book
Preserves, pickles and jellies	Brass and
copper utensils should be thoroughly cleaned with salt and hot vinegar before being 46. To keep Pickle^ and Siveet Meats. Pickles should be kept in kege or unglazed earthen jars. Sweet meats keep best in glass jars, unglazed earthen jars do very well. If the jar is covered with a paper wet in spirits, the sweet meats are less liable to ferment. Both pickles and sweet should be looked to occasionally to see not fermenting, if so, the vinegar or syrup should be turned and scalded. If pickles grow soft, owing to the vinegar's not being strong: to make it stronger, scald it and put in a paper wet with molasses, and a little alum. To make good flour starch, mix the flour with a little water free from lumps, it gradually with more water, then stir it slowly into boiling water. Let it boil five or six minutes stirring it frequently, a tallow candle stirred round in it several times makes it smoother. it through a bag. made in this manner will be free from lumps, and answers for cotton and linen as well as Poland Many people like it for muslins. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 127 in the book
Other recipes	When the
fat forms into a hard it up and scrape off the sediment adheres to the under side, it again and when lukewarm sprinkle in a The dregs of fat are good for soap grease. This shortening answers all the various purposes of lard very well, excepting in the warmest weather. In using it for it is necessary to use considerable butter with it. The fat of meat should not be suffered to lie more than in winter without melting, and in summer not more than two or three days. fat and the fat of beef, if melted into hard cakes, will fetch a good price at the tallow chandler's. It is much more economical for housekeepers to put down their own pork, than to buy it already salted. The leaves and pieces that are not good for salting, should be cut into small bits and melted, then strained through a cullender with a cloth laid in it, as soon as it begins to thicken sprinkle in a tea cup of salt, to twenty^r thirty weight of the lard; stir it in well, then set it away in a cool place. people have an idea that pork scraps must be fried till very brown in order to be preserved good the year round, but it is not necessary if salt is put in. 55. To preserve Eggs fresh a Year. Mix a handful of unslacked lime same quantity of two or gallons of water. If eggs that are perfectly fresh are put in this mixture, they will keep good a year in it, provided none are cracked. 56. To preserve Cream for long Voyages. Take cream that is fresh and rich, and mix half its weight of powdered white sugar, stir the whole and preserve it in bottles corked very In state it is ready to mix tea and coffee. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 130 in the book
Puddings and desserts	Substitute for Milk and Cream in Tea or Coffee
Beat the white of a fresh egg in a bowl, on to it gradually boiling tea or coffee. It is difficult to distinguish the taste from rich cream. ^* - 58. To Cure Butter. Take two parts of the best common one part of sugar and one of saltpetre, blend the whole well Mix one ounce of composition with every sixteen ounces of the butter. From The New England Cook Book, or Young Housekeeper's Guide, 1836, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original. See page 131 in the book