Old-time recipes · 1845
The New England Economical Housekeeper and Family Receipt Book
28 recipes from the 1845 book by Esther Allen Howland. Click a recipe to read it and copy it, or open its page in the book.
The recipes28
| Kind of dish | Click a line to open it |
|---|---|
| Cakes | Raised Cake |
* Four pounds of flour, half a pound of butter, half a pound of sugar, one pint of new milk, one pint of yeast; when risen, put it in the oven, and bake it till you can put a knitting needle in, and draw it out clean. 4), From The New England Economical Housekeeper and Family Receipt Book, 1845, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Caraway Cake |
Take one pound of doi three quarters of a pound of sugar, half a pound of butter, a glass of rose-water, four eggs, and half a tea-cup of caraway seed, — the materials well rubbed together, and beat up. Drop them from a spoon on tin sheets, and bake them twenty or thirty minutes, in rather a slow oven. 41, From The New England Economical Housekeeper and Family Receipt Book, 1845, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Sauces and dressings | Cold Sauce |
* Take equal quantities of powdered sugar and butter — knead them together, make the mixture in a lump, and grate a nutmeg on it. 112, Bread Pudding. * Take a quart of milk, in which soak crumbs of dry bread, or cracker, till it is soft, and as thick as batter; add three eggs, a little sugar, and a little saleratus; bake it about three quarters of an hour; serve up with sauce. 113, Cracker Plum Pudding. * Split open your crackers, and spread them thin with butter; put a layer on the bottom of your pudding dish, cover them with raisins, place them in layers till the dish is nearly full. Then take four eggs and beat them well, and mix them with a quart of milk, and pour it over the pudding; add a little salt, and serve up with sauce. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Tie the |
pudding in acloth, and boil it. Eat it hot with sugar. Some use beef suet instead of butter for making the paste. 116. Boiled Bread Pudding. Grate white bread, pour boiling milk over it, and cover it close. When soaked an hour or two, beat it fine, and mix it with two or three eggs well beaten. Put it into a basin that will just hold it; tie a floured cloth over it, and put it in boiling water. Serve it up with nice sauce. 117, Squash Pudding. Run your stewed squash through a sieve; take four eggs, one pint of milk; sweeten it thoroughly; ‘add a little - rose-water and cinnamon. Make a good paste, and pour the above ingredients into a deep pudding dish. 118, Custard Pudding. ‘Mix by degrees a pint of milk with a large spoonful of flour, the yolks of five eggs, and some grated lemon. Butter a basin that will exactly hold it; pour the batter in, and tie a floured cloth over. Put it in boiling water over the fire, and turn it about a few minutes, to prevent the eggs from going to one side. Half an hour will boil it. Serve it with sweet sauce. 119, Baked Rice Pudding, No. 1. Swell a coffee-cup of rice, add a quart of milk; sweeten it with brown sugar, and bake it about an hour, or a little more, in a quick oven or baker. 120, Baked Rice Pudding, No. 2. * Two cups of rice, two quarts of milk, half a cup of sugar, a large tea-spoonful of salt; bake it two hours; serve it up with butter. 121. Fruit Rice Pudding. Swell the rice with milk over the fire, then mix fruit of any kind with it,— currants, gooseberries, or quartered apples; put one egg in to bind the rice; boil it well, and serve it with sugar and butter, beat together, with nutmeg, or mace. 192, Plain Rice Pudding. Wash and pick your rice, tie it in a cloth, leaving plenty of room for it to swell. Boil it*an hour or more, as you 3% prefer. When done, eat it with sweet sauce, or butter and sugar. ‘Two eggs put in while it is hot, well beaten, is an improvement. / 123. Suet Pudding, No. 1 Chop a pound of suet, mix with it a pound and a quarter of flour, two eggs beaten separately, a little salt, and as little milk as will make it. Boil it four hours. It eats well next day, cut in slices and broiled. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Veal Pie |
* Cut your veal up in small pieces, boil it an hour, season it with salt, and pepper, and a small piece of butter; mix your flour with sour milk, saleratus, and a small piece of lard, and mould it for the crust; line the sides of a tin dish or basin with the crust, put the meat in, and fill up the basin with the gravy as full as you can handle it; shake some flour in it, and cover it over with the crust,’ leaving a hole in the centre, for a vent. Bake from one and a half to two hours. If preferred, cream tartar crust may be used. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | See Cream Tartar Bread |
¥- 165, Common Mince Pies. * Boil a piece of lean fresh beef very tender; when cold, chop it very fine; then take three times the quantity @ of apples, pared and cored, and chopped fine; mix the meat with it, and add raisins, allspice, salt, sugar, cinnamon, and molasses, to suit the taste; incorporate the articles well together, and it will improve by standing over night, if the weather is cool; a very little ginger improves the flavor. Small pieces of butter, sliced over the mince before laying on the top crust, will make them keep lenger. A tea-cup of grape sirup will give them a good flavor. 166. Wisconsin Mince Pies. Take the usual quantity of meat, and substitute.beets for apples; put in only one third the quantity of the latter; boil the beets, pickle them in vinegar twelve hours, chop them very fine, and add-the vinegar they were pickled in. Add one eighth of grated bread, and spice to suit your taste. 167, Pumpkin Pie. * Take out the seeds and pare the pumpkin; stew, and strain it through a coarse sieve. Take two quarts of scalded milk and eight eggs, and stir your pumpkin into it; sweeten it with sugar or molasses. Salt it, and season with ginger, cinnamon, or grated lemon-peel, to your taste. Bake with a bottom crust. Crackers, pounded fine, are a good substitute for eggs. Less eggs will do. 168. Dried Pumpkin. Boil and sift the pumpkin, spread it out thin on tin plates, and dry hard in a warm oven. It will keep good the year round; when wanted for use, it may be soaked in ~ milk. 169. Apple Pie. * Peel the apples, slice them thin, pour a little molasses, and sprinkle some sugar over them; grate on some lemon-peel, or nutmeg. If you wish to make them richer, put a little butter on the top. 170. Green Apple Pie. * Peel and stew the apples, mash them fine with sugar, a little butter, and grated nutmeg, or lemon-peel; bake in rich crust and quick oven, but not hot enough te scorch. 171. Carrot Pie. - * A very good pie may be made of carrots in the same way that you make pumpkin pies. 172. Rhubarb Pie. * Pull the rhubarb from the root instead of cutting it; peel off the skin from the stalk, and cut it into small pieces; put them in the pie with plenty of brown sugar; you can hardly put in too much. Cover the pie, and bake, like apple, in a deep plate. 173. Mutton Pie. Cut steaks from a loin of mutton, beat them and remove’ some of the fat; season it well, and put a little water at the bottom of the dish. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Poultry and game | Cover the whole with a |
pretty thick paste, and bake it. 174. Chicken Pie. * Cut up your chicken, parboil it, season it in the pot, take up the meat, put in.a flour thickening, and scald the gravy; make the crust of sour milk made sweet with saleratus, put in a piece of butter or lard the size of an egg;- cream is preferable to sour milk, if you have it. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Poultry and game | Take a |
large tin pan, line it with the crust, put in your meat, and pour in the gravy from the pot; make it nearly full, cover it over with crust, and leave a vent; -bake it in a moderate oven two hours, or two and a half. 175. Chicken Pot Pie. Wash and cut the chicken into joints; boil them about twenty minutes; take them up, wash out your kettle, fry.two or three slices of fat salt pork, and put in the bottom of the kettle; then put in the chicken, with about three pints of water, a piece of butter the size of an egg; sprinkle in a little pepper, and cover over the top with a light crust. It will require one hour to cook, \ 176, Custard Pie. * For a large pie, put in three eggs, a heaping tablespoonful of sugar, one pint and a half of milk, a little salt, and some nutmeg grated on. _ For crust, use common pastry. 177, From The New England Economical Housekeeper and Family Receipt Book, 1845, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Much of the |
goodness of hams depends on smoking. ‘They should be hung at such a distance from.the fire as not to be heated. They should be hung up with the shank-end downward, as this will prevent the escape of their juices by dripping. Small hams, wanted for immediate use, will answer with two weeks’ smoking; but larger ones, and those wanted for keeping, should be smoked four weeks or more. Different articles are used for smoking. Perhaps sawdust from hard wood, where it can be conveniently had, is, on the whole, to be preferred. Corn-cobs are first rate, and are said by some to make the “‘ sweetest” smoke of any thing. Chips of maple and hickory, or the small twigs and branches of those kinds of wood, do well. Another mode which we have seen practised. is to smoke the barrels or casks in which the hams are to be kept, and let them remain in pickle till wanted; only taking them out a sufficiently long time, before using, to allow them to drain properly. ‘The barrels are smoked by being placed over small fires of chips, cobs, éc., for several hours. The essence of smoke which is thus imbibed by the barrel is imparted to the pickle, and thence to the meat. | Breer.— The best pieces for corning are-the ribs and briskets. Pack the pieces in casks, giving a very slight sprinkling of salt between each piece. ‘Then cover the meat with a pickle made by boiling together, in four gallons of water, eight pounds of salt, three pounds of brown sugar, three ounces saltpetre, one ounce saleratus, for one hundred pounds meat. Keep a heavy flat stone on the meat, that it may be well immersed in the pickle. Beef packed in this manner will keep a year, and will rather improve than grow worse. Another mode, recommended by a gentleman of long experience in the packing of beef and pork, is the follow- -ing: For one hundred pounds beef take four pounds brown sugar, four ounces saltpetre, and four quarts of fine Liverpool salt; mix all intimately together, and in packing, sprinkle it evenly over the meat. Add no pickle; the dissolving of the salt, &c., with the juices of the meat, will be sufficient. Keep the meat closely pressed together by a good weight. We are assured that this is the best mode of packing beef that istintended for keeping over the summer, and that the quality of the meat is unexceptionably fine. Crear Porx.—For this we prefer salt and water. - After having divided the hog, take off the shoulders and — hams, and all the lean meat; cut the sides crosswise into strips, four or five inches wide, and, after covering the bottom of the cask with salt, pack the strips in layers set edgewise as closely as possible round the cask, with plenty of salt between each layer. When the cask is full, and has settled for a day or two, put in cold water enough to fairly cover the pork. There is no danger of using too much salt for clear pork — no more will be taken up by the meat than is needed, and may be used in packing a new parcel. It has recently been discovered that aaceutad is a good substitute for saltpetre, in salting down meat. 997, Tainted Beef, Salted beef that has begun to taint may be restored to its original sweetness by taking it out of the pickle and packing it over again in layers of charcoal; after which a new and sweet pickle, with a little saltpetre added, should be poured on it. The charcoal, it is said, will take out all taste of taint, in a week. / ¢ g 928. Cooking Potatoes, Select the potatoes you design for dinner the day prev..us; pare them, and throw them into cold water, and let the.n stand three o® four hours; then, at a proper time before dinner, put them into boiling water; and when they hhaie sufficiently boiled, turn off all the water, leave off the cover, and hang them over the fire to dry. ‘When * the steam nas passed off, they will then be in the best possible cond.tion for eating. By this mode, potatoes even of a watery and inferior quality become mealy and good. Another Way.— Put them in a pot or kettle without a lid, with water just sufficient to cover them. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | After the |
water has come nearly to boil, pour it off, and replace it with cold water, into which throw a good portion of salt. The cold water Sanus the heat from the surface to the heart, and makes the potatoes mealy. After they are boiled, and the water is poured off, let them stand on the fire ten or fifteen minutes, to dry. 229. To boil Fish, & To boil fresh fish, lay it on a strainer, or sew up the fish in a cloth, to prevent its breaking to pieces when you take it up. Put it into cold water, skin side down; to six pounds fish put in three or four spoonfuls of salt, and a little vinegar may be put in the water, to make the fish more firm; boil from fifteen to thirty minutes. Serve up with butter gravy. 930. To fry Fish. * The fat from salt pork is best; have enough to cover the fish, and it should be hot when the fish is laid in; it should be rolledein flour, or Indian meal, before frying, and when done brown, take it up. Pour the gravy over the fish.’ 931, To broil salt Cod Fish. * Put your fish in soak over night; in the morning, let it drain and dry on the gridiron, front of the fire, a few minutes; grease your gridiron well, then broil your fish thoroughly brown on both sides; then put it on a board, a. rae and beat it with a pestle, or hammer, till it becomes entirely soft; then pour on boiling water, and after a minute drain it off. If the fish is very salt, repeat the boiling water two or three times, then pour over sweet cream, or a little butter. If the fish is not very salt, you may omit the soaking over night. 232, To broil Shad, Mackerel, and Salmon. * Have the bars of the gridiron well greased with lard; lay your fish on, flesh side down; when half done, turn it and finish, skin down; when done, pour over sweet creas if you have it, or spread over a little butter. 233. Chowder. y in * Cut some slices of pork very thin, and fry it out dry in the dinner-pot; then put in a layer of fish cut in slices, on the pork and fat, then a layer of onions, and then potatoes, all cut in thin slices; then fish, onions, and potatoes again, till your materials are all in, putting some salt and pepper on each layer of onions; split some crackers, and dip them in water, and put them around the sides and over the top; put in water enough to come up in sight; boil about half an hour, till the potatoes are done; add half a pint of milk, or a tea-cup of sweet cream, five minutes before you take it up. 234. Chowder for Invalids. * Prepare your fish and potatoes in the same way as above, omitting the pork and onions; put in equal quantities of milk and water, a little pepper, and salt. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Cream |
is preferable to milk, if you have it. 935. Meat Broth. * Take from one to two pounds lean beéf, veal, or mutton, and put in from three to four quarts of water, and simmer it down to two thirds the quantity: add a little rice an hour before it is done boiling. Skim the fat off when it is cold. 236., Chicken Broth * May be prepared in the same way: boil till the meat is very tender., r: 937, Sago Gruel. * Two table-spoonfuls of sago to one pint of edia water, and a little salt; it will boil in a few minutes: when about done, add a little milk. Sweet cream is better. 938, dian Gruel. * One quart of boiling water thickened with three tablespoonfuls of Indian meal, one tea-spoonful of salt; boil it and skim it till it is clear; add a little loaf sugar and nutmeg. 939. To keep Apricots, Peaches, Plums, &c., fresh all the Year. Beat well together equal quantities of honey and spring water: pour it into an earthen vessel, put in the fruits all freshly gathered, and cover them up quite close. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Cold Starch for Linen |
There is economy in stiffening the collars and wristbands of shirts with unboiled starch. Take as much of the best raw starch as will fill half a common tumbler, or a half-pint cup. Fill it nearly up with very clear cold water. Mix it well with a spoon, pressing out all the een, till you bik it thoroughly dissolved. Next add a tea-spoonful of salt, to prevent its sticking. Pour it into a broad earthen pan, and add gradually a pint of clear cold water, and stir and mix it well. Do not boil it. The shirts having been washed and dried, dip the wristbands into this starch, and then squeeze it out. Between each dipping, stir it up from the bottom with a spoon. ‘Then sprinkle the shirts, and fold or roll them up, with the collars and wristbands folded evenly, inside. They will be ready to iron in an hour. This quantity of cold starch is sufficient for the collars and wristbands of a dozen shirts. Ladies’ collars may be done also with cold starch, if the muslin is not very thin. \ 973. To make Coffee. * For a two-quart coffee-pot, put in a tea-cup of ground coffee, a small piece of fish-skin; fill the coffee-pot nearly full of boiling water, boil it from three quarters to one hour, then fill it up, and let it settle ten minutes. ” Peas, roasted and ground, are an excellent substitute for coffee, and you would hardly know which was best. 974, A COURSE OF DINNERS FOR A WEEK. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Eggs and cheese | Cheese |
_P.S. The chickens are to be prepared in the same manner as you would to roast them; fill the bodies and crops full of stuffing, and sew them up close; boil them an hour and a half, or two hours. For Turnip Sauce. — Boil your turnips and mash them fine; add the same amount of mealy mashed potatoes; season with salt and pepper, moisten it with cream or butter.; From The New England Economical Housekeeper and Family Receipt Book, 1845, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Squash |
— Boil it, peel it, and squeeze it dry in a colander; mash it fine, season it with salt, pepper, and butter. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Onions |
— Boil them in milk and water, season them with salt, pepper, and butter. Gravy Sauce.— Boil the neck, wings, gizzard, liver, and heart of the fowls, till they are tender; put in a boiled onion, chop it all fine, then add two or three pounded crackers, a piece of butter, and a little flour thickening; season it with pepper and salt. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Sauces and dressings | Cranberry Sauce |
— Wash and stew your cranberrtés in water; add almost their weight in clean sugar, just before you take them from the fire. Oyster Sauce. — Put your oysters into a stewpan, add a little milk and water, and iet them boil; season with a little pepper and butter, and salt, if necessary. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Medicinal Department |
976. Asthma. When a person has an attack ofthis complaint, his feet should be immersed in warm ley water, or strong soapsuds. Some herb tea, made of catnip or pennyroyal, may be given at the same time, which will excite gentle perspitation, and will generally afford relief. Another remedy is to beat well three eggs, including the shells, and add to them one pint of vinegar; let it: stew till all is dissolved,'then add one pound of loaf. sugar, or one pint of molasses. Dose, — half a wine-- glassful, to be taken occasionally, at discretion. The fumes of burning paper, saturated with saltpetre,. have been known io give relief. It may be prepared by simply dipping in strong saltpetre water, and then dried. On the recurrence of a turn of the asthma, a piece may be burned in the room, or rolled up and smoked by the patient. A spoonful of mustard-seed, mixed with molasses, taken several times a day, is good. 977. Bleeding at the Nose. Young persons of sanguine habits are very liable to this complaint. The internal surface of the nostrils is jined with a net-work of blood-vessels, and covered with only a thin tegument; and they are easily ruptured by any determination of more than ordinary blood to the head. Generally, bleeding does not continue long; but if it does, proper means should be taken to check it, by diverting the blood from the head; at such times the feet and hands will be found cold. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | In the |
absence of all other remedies, or while they are being got ready, apply cold water, by wetting soft linen or muslin cloths, and change as often as they grow warm. Another. — Put as much alum in a bottle of cold water as will dissolve, and keep it ready to apply immediately to a burn. Weta cotton cloth in this solution, and lay it on the burn as soon as possible; when it becomes dry or warm, wet it again; it will ease the pain, and cure the burn in twenty-four hours, if applied before blisters are formed. The deepest burns have been cured in this way. * Every family should have on hand, ready mixed, half a pint each linseed oil and lime water, ready for use ’ in case of a burn or scald; the bottle to be shaken previous to the application, as the ingredients will separate; a piece of linen to be applied to the burn, and kept constantly saturated with the liniment. For a small burn, where the skin is not Preis: spirits of turpentine may be used. Poultice. —Indian meal poultice, covered over with young hyson tea, softened with hot water, and laid over ' burns and frozen flesh, as. hot as it can be borne, will relieve the pain in five minutes; if blisters have not arisen before, they will not after it is put on, and one poultice is generally sufficient to effect a cure. 981. Salve for a Burn. > Take a table-spoonful of lard, half a table-spoonful of spirits of turpentine, and a piece of resin as big as a walnut, and simmer them together till they are well incorporated; when cool, keep it in a box. In case of a burn, warm this so that you can spread it over a piece of linen, and apply it to the burn. 982, Accidents by Fire. If females and children must wear cotton and linen dresses and aprons in the winter, use the following precaution. The dresses, after being washed, should be dipped in strong alum water, which will prevent them from blazing, if they should take fire. 488. Directions, in Case of a Person’s Clothes taking Fire. If a child’s or any person’s clothes should happen to be set fire to, they ought never to open the door and rush out into’ the street, but to lie down immediately, and, if they can, to roll themselves in a rug, carpet, coat, cloak, or any other woollen article which may be near. If any other persons are present, they should assist in doing the same, as the readiest way of putting out the flame. The reason is plain. By running about through the air, you fan the flame, and make it blaze more fiercely; whereas the object should be to smother it. Do not drag the sufferer to a pump, or tear off the burnt clothes roughly; but, having extinguished the flames, remove the clothes as gently as possible, and then sprinkle flour over the burnt part of the body, the great object being to keep the air from it as much as possible. Medical direction should, of course, be procured as quick as possible. \ 984, To escape from, or go into, a House on Fire, Creep or crawl with your face near the floor, and althongh the room bé full off smoke to suffocation, yet near the floor the air ‘is pure, and may be breathed with pate ty HENS best escape from upper windows is a knotted rope; ‘but if a leap is unavoidable, then a bed should be thrown “out first, or beds prepared for the purpose. 280. Frre-Hseape. In nurseries, and in other rooms where little children sleep, there ought to be provided one or more strong sacks, about three feet and a half in ‘depth, and one and a half in diameter, kept open at the top with a thick wooden hoop, having along rope fastened to it: into these sacks, should an unhappy accident require it, the children may be put, and let down. ‘The person who manages the above, may descend by the same fire-escape fastened to the bedstead, or such other means as may be at hand 286. To extinguish a recent Fire, A mop and a pail of water are generally the most efficacious remedies; but if it has gained head, then keep out the air, and remove all ascending or perpendicular combustibles, up which the fire creeps and increases in force as it rises.; 987, To extinguish Fire in Chimneys, Put a wet blanket over the whole front of the fireplace, which soon stops the current of air, and extinguishes the flame. 988. Blackberry Jam, * Take three pints of ripe blackberries, and jam them with your hands fine; add their weight in loaf sugar, stew them twenty minutes; set them away, with the mouth of the jar open, till they are cold. This is good for sore mouth, dysentery, and diarrhea. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Black Currant Jelly |
— Pick your currants clean, mash them, stew them, and rub them through a sieve; add the same weight of loaf sugar, and simmer them over a slow fire thirty or thirty-five minutes. This-is an excellent remedy for canker and sore mouth. * Goldthread, made into a strong tea, thickened with | cream, and made sweet with loaf sugar, and applied with a» swab, made ofa linen rag, tied on the end of astick, is good. 293. Consumption. “ Completely to eradicate this disease,” says a cor-& spondent of the U. S. Gazette, “ I will otapositively say if ~ From The New England Economical Housekeeper and Family Receipt Book, 1845, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Tomato. Figs.’ |
| Recrpz.—Take six pounds of sugar to one p*ck (or sixteen pounds) of the fruit. Scald and remove the skin of the fruit an the usual way. Cook them over a fire, their own juice being sufficient, without the addition of | water, until the sugar eae om and they are clarfied. They are then |§ nes, flattened and dried in the sun. A small quan-}} taken out, spread on dis tity of the syrup should be occasionally sprinkled over them whilst drying; fter which, pack them down in boxes, treating each jiayer with powdered sugar. The syrup is afterwards concentrated and botticd for use. They ag well for years, and retain surprisingly their flavor, wtuch is nearly that of t which is retained in the syrup.—American Farmer.. KLE. ae jone of its forms agreeable to every individual. We give the various reci-, when done put |} To pickle Tomatoes.—Pick them when they are ripe. Put them in layers | uantity laid down, and which is intended to preserve the tomato, When|f. ithe jar is full, pour on the tomatoes cold cider vinegar (it must be pure,}|§: 9) wake Tomato Preserves.—Take them while quite small and green— ut in the tomatoes and boil them gently till the syrup ap-|f ‘them, heat it scalding hot, and turn'it on to the tomatoes. Prepared in this|f e best quality of fresh figs.—The pear-shaped or single tomatoes answer|{ the purpose best. Ordinary brown sugar may be used, a ia-ge portion of |f The Tomato has long been known and used.for culinary purposes i, A” many portions of Europe, in France, Italy, Germany, Holland, and witain{ Daily use of the Tomato,—Cut up with salt, vinegar, and pepper, as you| « | How to stew them.—Take your tomato from the vine ripe, slice up, put |g” in the pot over the fire, without water; stew them slow, Re in a small lump of butter, and eat as you do apple sauce. If you choose, a little crumb of bréad or pulverised crackers may be added. What you have|} yolk and white separated; when each are well beaten, mix them with the S to facilitate the operation of taking off the skin; when skinned, boil well in|} a little sugar and salt, but no water, and then spread in cakes about an eighth} \thin the rind of the lemons, so as to get none of the white part; squeeze out |f ‘the Juice, mix the parings, Juice, and cold water sufficient to cover the toma- | on the followin ink they are important enc eful Almanack, you will oblige a frier sters along the oe of Ca e ‘Codiabose that rema rs il low water were saved, Cape those. who attempted to lanc e vessel struck the. beach, perished in the attempt. A very curred in that of the ship Mohawk, stranded near Poin Alde cet Beach; the crew remained by the ees the night; t morning they were all taken.on shore by a small boat, hardly wettin: feet, it being low water. The great loss of life is to be attributed to| eat haste in leaving the wreck. - Respectfully, yours, &c. osIAH Stureis, Captain U. S. Revenue oe “Hamilton.” From The New England Economical Housekeeper and Family Receipt Book, 1845, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Castor Oil |
To make it palatable to Children. —'Take the quantity of oil you propose for a dose, and boil it for a few minutes in an equal quantity of milk, and sweeten it with a little sugar: when cool, stir it, and give it to the child. The taste is quite pleasant — not disagreeable. ul. Dysentery. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Elixir Pro |
One ounce of gum myrrh, one ounce of canella alba, one ounce of saffron, one quart of brandy, one quart of W. L. rum, or alcohol, half an ounce of saleratus; the more age this has, the better. 810. Elixir asthmatic. Take opium, one drachm; oil of anise, one drachm; gum camphor, two thirds of a drachm; extract of liquorice, one ounce; three gills of alcohol, and three gills of water: put the materials in a bottle with the alcohol, and Jet it stand three days before adding the water. Age improves this very much. dll, Earache. Soak the feet in warm water; roast an onion and put the heart of it into the ear as warm as can be borne; heat a brick, and wrap it up, and apply to the side of the head. When the feet are taken from the water, bind roasted onions on them. Lard, or sweet oil, dropped into the ear, as warm as it can be borne, is good. 319, Felons. Soak the part in weak ley, (which can easily be made of a small piece of potash,) as hot as you can bear it, for — twenty or thirty minutes; shave down the skin on the part, but don’t make it bleed; then take a piece of clay, dry, pulverize and sift it, moisten it with strong camphor to the consistency of a poultice; apply it half an inch thick, and keep it moist with camphor, as much as it will absorb, for a day or two. This is said to be a sure cure, without disfiguring the part affected. old, Fevers. * To prevent Infection. — Mix with a table-spoonful of vinegar, powdered chalk enough to destroy the acid; let it settle; then turn off the vinegar, and dry the chalk perfectly: to purify a room, put in a few drops of sulphuric acid: the fumes in using it, arising from the chalk, should not be inhaled, nor the acid allowed to touch the garments or furniture. The danger of infection will be much greater, to a person going directly from his own bed to the bedside of the patient, than to one who first takes the precaution of drinking, were it only a cup of coffee. Dr. J. C. Smith, of London, gained a reward of 5000 pounds from parliament, for the following receipt, for the prevention of infection, from the typhus fever. Take six drachms of powdered nitre (saltpetre) and six drachms of sulphuric acid (oil of vitriol); mix them ina tea-cup. By adding one drachm of the acid at a time, a copious discharge of nitrous acid gas will take place. The cup to be placed, during the preparation, on a list hearth, or a plate of heated iron, and the mixture stirred with a tobacco-pipe. This quantity is sufficient for a common-sized room: less will do for a small room. Avoid breathing the gas as it rises from the cup. No injury to the lungs will happen when the air of the room - Is impregnated with the gas; and it cannot be too widely known that it possesses the property of preventing infection from fever. 314, Figs and Senna. * One pound of best figs, one ounce of senna; the senna to bepounded and made fine as possible; the figs to be chopped fine; to be well incorporated together; a very little molasses to be added, to make it of a right consistency. This is a very gentle cathartic. To be taken in pieces as large asa chestnut. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
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— Take a glass of olive or sweet oil, and half a glass of spirits of turpentine; mix them together, and rub the throat externally, wearing flannel round it at the same time. It proves most effectual when applied early.; * A slice of salt pork, covered over quite thick with red pepper, and bound on the throat on going to bed, will give relief. Bol. Sea. Sickness, For sea-sickness, drink copiously of strong green tea as often as the stomach will bear it. It is simple, but. effective. 332, Salve for Burns, Bruises, Cuts, &e. * Take Burgundy pitch, mutton tallow, and beeswax, each a piece the size of a walnut, and simmer in a teacupful of sweet oil. When cold, put it in a box, and set it away for use. 333. Thoroughwort Sirup. * Make a strong tea of the herb: to a quart of the tea add a quart of molasses; boil it down to a thick sirup: when cool, bottle it for use, and keep it in a cool place. 334. Toothache. Mix alum and common salt in equal quantities, flaky pulverized. Then wet some cotton, large enough to fill the cavity, which cover with salt and alum, and apply it. We have the authority of those who have tested it, to say it will prove a perfect remedy. * Opium, dissolved in the oil of cloves, droppea on cotton, and applied to a tooth, will relieve a jumping toothache. aye — e The bark of wild poplar root steeped in water, and the liquid held in the mouth, it is said, will cure the toothache. * For the ague, boil some hops and bran, and make a stiff poultice; put it in a bag, wet the inside with spirit, and apply it as hot as it can be borne. 335. Tooth Wash. To four ounces of fresh prepared lime-water add a drachm of Peruvian bark; wash the teeth with this water before breakfast and after supper; it will effectually destroy the tartar, and remove the offensive smell from those which are decayed. Take of good soft water one quart; juice of lemon, two ounces; burnt alum, six grains; common salt, six grains. Mix. Boil them a minute in a cup, then strain and bottle for use. 306. Vomiting, to stop. * Pound up gum camphor, pour on boiling water; sweeten it with loaf sugar, and let the patient take a spoonful every ten minutes. A drink made of common pigweed is also said to be a good remedy; also,a mustard poultice applied to the pit of the stomach; spearmint water sweetened a very little with loaf sugar, and taken hot, is good. 837. Warts. Dissolve as much common washing soda as the water will take up —then wash the hands or warts with this for a minute or two, and allow them to dry without being wiped. This, repeated for two or three days, will gradually destroy the most irritable wart. The bark of willow, burned to ashes, mixed with good vinegar, and applied to warts, it is said, will remove them. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
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shoes should be so large as to admit of wearing in them cork soles. Cork is so bad a conductor of heat that, with it in the boot, the feet are always warm on the coldest stone floor. 345, Cheap Bed of Husks. The husks are gathered as soon as they are ripe, and on a clean, dry day. ‘The outer husks are rejected, and the softer, inner ones are collected and dried in the shade, and when dry, the hard ends, that were attached to the cob, are cut off. ‘They are then drawn through a hatchel or comb, so as to cut them into narrow slips. These, enclosed in a sack, or formed into a mattress like prepared hair, will be found almost equal to the best moss or hair mattresses, and are so durable, that, with any ordinary ‘ care, they will last from five to ten years. 346. Good Butter in Winter. Before setting the milk, pour a sufficient quantity of boiling water into it to make it nearly as hot as it can be borne by the finger. Keep the cream from freezing, and when it is ready to churn, add the juice of a middling-sized carrot to four quarts of cream. Yellow butter in winter is made by putting in the yolk of eggs near the termination of churning. This also makes very fine and sweet butter. It has hitherto “‘ been kept a secret by many, but its great value requires publicity.”: ' 347, Cologne Water. Take two drachms of oil of rosemary, two of the oil of lemon, one of lavender, ten of cinnamon, one tea-spoonful of rose-water. Pour on these one quart of alcohol; put all in a glass bottle, and shake it up well; to have it very clear, put some cotton in a tunnel, and place a piece of clean tissue or printing paper over it, and strain the contents through it. Another Way. — One pint alcohol, sixty drops lavender, sixty of bergamot, sixty of essence of lemon, sixty of orange-water. ‘I'o be corked up, and well shaken. It is better for considerable age. 348, Chloride of Lime. To correct the most impure and offensive atmosphere in a few moments, and to restore it to its purity, it is only necessary to procure one pound of chloride of lime, which will cost but one shilling, put it into a bucket of water, mix it up, and throw it into a receptacle of filth. A supply may be had at almost any of the apothecaries. 349. To preserve Corn for Boiling. Pluck the corn when fit for eating, strip down the husk so as to remove the silk, and then replace it — pack it away in a barrel, and pour on a strong pickle, such as used for meat, with a weight to keep it down, and you will have a good sea stock —parboiled and then boiled, to make it perfectly fresh and sweet as when taken from the salt. 350. To remove Flies from Rooms. Take half a tea-spoonful of black pepper, in powder — one tea-spoonful of brown sugar, and one table-spoonfu of cream. Mix them well together, and place them in a room on a plate where the flies are troublesome, and they will soon disappear. 351, To prevent Horses being teased by Flies. Take two or three small handfuls @f walnut leaves, on which pour two or three quarts of cold water; let it infuse one night, and pour the whole, next morning, into a kettle, and boil for quarter of an hour; when cold, it is fit for use. Moisten a sponge with it, and before the horse goes out of the stable, let those parts which are most irritable be smeared over with the liquor. Pennyroyal, prepared in the same way, is equally good. Flies will not alight a moment on the spot to which this has been applied. 352, A cheap Method of preserving Cucumber Plants from re small Fly or Bus. Break off the stocks of onions which have been set out in the spring, and stick down five or six of them in each hill of cucumbers, and the bug will immediately leave them. It would be well, after a few days, to renew them; but one application has frequently been found to be completely effectual. 353. To take Ink out of Linen. Dip the spotted part in pure melted tallow; then wash out the tallow, and the ink will come out with it. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
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od together until the liquid is reduced one dd the nutgalls coarsely bruised, and when the sulphate of iron and gum; stir it frequently ys, then let it settle; then pour it off, and se in a glass battle, $60. Indelible i, Siok of lunar caustic, and having put phial full of vinegar, and a very little sapht and hang it inthe sun. In a couple il be fit for use. @ preparation for the above, take a lump of pearlash, of the size of a chestnut, and dissolve it in a gill of rain-water. The part of the muslin to be written upon ‘is to be wet with the preparation, and dried and glazed with a warm flat-iron; immediately after which, it is ready for marking. 361, To keep up Sash Windows. This is performed by means of cork, in the simplest manner and with scarcely any expense. Bore three or four holes in the sides of the sash, into which insert common bottle corks, projecting about the sixteenth part of aninch. ‘These will press against the window-frames, along the usual groove, and by their elasticity support the sash at any height which may be required. 362, To take out Pitch, Tar, Resin, Paint, &e, If any of these happen to get on a garment, either linen or woollen, pour a little alcohol on the place, and let it soak in about half an hour. Then rub it gently, and you will find the alcohol has soaked out the glutinous quality, so that it will easily crumble out. — 363. A strong Cement tp China or (tana With a small camel-hair brush, rub the broken edges with a little carriage-oil varnish; and if neatly put together, the fracture will hardly be perceptible, and when thoroughly dry will stand both fire and water. 364. To prevent Lamps from Smoking, Dip the wick-yarn in strong hot vinegar, and dry it, before putting it in your lamp. 30). To make Vinegar. Boil slowly, for one hour, three pounds of very coarse brown sugar in three gallons of water; work it with a little yeast, the same.as you would beer; then put it into a. cask, and expose it to the sun, with a piece of brown paper pasted over the bung-hole, and it will soon become fine vinegar, fit for pickling or any other purpose. \ 366, Mosquitoes. Attach a piece of flannel or sponge to a thread, made fast to the top of the bedstead; wet the flannel or sponge with camphorated spirits, and the mosquitoes will leave the room. 867, Smelling Salts. Sub-carbonate of ammonia, eight parts. Put it in coarse powder into a bottle, and pour on it oil of lavender, one part.; 368. To mend Iron Pots, _ To repair cracks, &c., in iron pots or pans, mix some finely-sifted lime with well-beaten whites of eggs, till reduced to a paste; then add some iron file dust, apply the composition to the injured part, and it will soon become hard and fit for use. | 309, Frozen Pumps. * Nothing is more discouraging, in a cold winter morning, when the thermometer is ten or fifteen degrees below zero, than to find your pump-handle immovable, and be obliged to spend all the forenoon before you can water your cattle, or have“any water from this source for family purposes. A careful housekeeper will always, in this weather, keep a pailful in a place where it will not freeze. If your pump is copper or any kind of metal, all you have to do is to take your tea-kettle from the fire, pour some boiling water on the outside of the pump and pipe as far as it is frozen, and you will find immediate relief. 370, A brilliant Stucco Whitewash. a Six quarts of clean lime, slacked in boiling water, two quarts of salt, five gallons of water; boil and skim; then add one pound of copperas and three fourths pound of saleratus gradually, and four quarts sifted wood ashes; color to taste or fancy; applied while hot. - 2d. Clean, fresh-burnt lime, same as above; one fourth pound burnt alum, powdered; one pound sugar; three pints rice flour, the into a jelly; one pound clean glue, first dissolved; five gallons water. This wash is applied, where particular neatness is required, with a painter’s brush. It must be put on while warm, if upon the outside of the building —if within doors, cold. It will retain its brilliancy for many years. There is nothing of the kind that will compare with it. About one pint of this mixture will cover a square yard upon the outside of a house, if properly applied. 371, Red Ants, * To keep them away from your cupboards. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Recerrr KOR Tanta up GENTLEMEN'S LINEN |
{ —Take 2 oz. fine white Gum Arabic powder, | put it in a pitcher and pour on a pint or more of boiling water, and then, having covered it, let it stand all night; in the morning pour it earefully into a clean bottle, cork it anc keep it for use. A table-spoonfal of gun water stirred into a pint of starch, will m | muslins, prints, &c., look like new. > From The New England Economical Housekeeper and Family Receipt Book, 1845, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Drinks | WINE FROM RuEevBARB.—B. L., Middle |
town, Ohio: Wine has been and can be made from rhubarb. One acre of plants will yield as much gs 1,700 gallons of wine, counting in the wate! and sugar to be added. The stalks are crushed and the juice is filtered, To each gallon of juice one gallon of soft water and seven pounds of white sugar areadded. The mixture is fermented in casks with the bung out, and as it works over the bung-hole the loss is replaced with sweetened water. From The New England Economical Housekeeper and Family Receipt Book, 1845, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Weight and Measure |
Wheat Flour, one pound is one quart. Indian Meal, one pound two ounces is one quart. Buiter, when soft, one pound is one quart. White Sugar powdered, one pound one ounce is one quart. Best Brown Sugar, one pound two ounces is one quart. Liquids, Sixteen large table-spoonfuls are half a Pi Fre jes 6? oe ef are one gil From The New England Economical Housekeeper and Family Receipt Book, 1845, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original. | |