The American Housewife - Containing the Most Valuable and Original Receipts in all - the Various Branches of Cookery; and Written in a Minute - and Methodical Manner

Anonymous

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• Publié par: chioz
• Publié le: 08 décembre 2010
• Nombre de lectures: 44
• Langue: English
• Poids de l'ouvrage: 1 Mo

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The Project Gutenberg EBook of The American Housewife, by Anonymous This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org Title: The American Housewife  Containing the Most Valuable and Original Receipts in all  the Various Branches of Cookery; and Written in a Minute  and Methodical Manner Author: Anonymous Release Date: March 30, 2009 [EBook #28452] Language: English Character set encoding: ISO-8859-1 *** START OF THIS PROJECT GUTENBERG EBOOK THE AMERICAN HOUSEWIFE ***

Produced by Julia Miller and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Transcriber’s Note Obvious typographical errors have been corrected. Alistof corrections is found at the end of the text. Inconsistencies in spelling and hyphenation have been maintained. Alist of inconsistently spelled and hyphenated words is found at the end of the text.

 

MARKETING

BEEF. Hind Quarter. Fore Quarter.  1. Sirloin. 11. Middle Rib; Four Ribs.  2. Rump. 12. Chuck; Three Ribs.  3. Edgebone. 13. Shoulder or Leg of Mutton  4. Buttock. Piece.  5. Mouse Buttock. 14. Brisket.  6. Veiny Piece. 15. Clod.  7. Thick Flank. 16. Neck or Sticking Piece.  8. Thin Flank. 17. Shin.  9. Leg. 18. Cheek. 10. Fore Rib; Five Ribs.  

 

1. Haunch. 2. Neck.  

VENISON. 3. Shoulder. 4. Breast.

THE AMERICAN HOUSEWIFE: CONTAINING THE MOST VALUABLE AND ORIGINAL RECEIPTS IN ALL THE VARIOUS BRANCHES OF COOKERY; AND WRITTEN IN A MINUTE AND METHODICAL MANNER. TOGETHER WITH A COLLECTION OF MISCELLANEOUS RECEIPTS, AND DIRECTIONS RELATIVE TO HOUSEWIFERY. BY AN EXPERIENCED LADY.

ALSO THE WHOLE ART OF CARVING, ILLUSTRATED BY SIXTEEN ENGRAVINGS. ——THIRD EDITION.—— NEW YORK: PUBLISHED BY DAYTON, AND SAXTON (SUCCESSORS TO GOULD, NEWMAN, AND SAXTON,) CORNER OF FULTON AND NASSAU STS. 1841.

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Entered according to Act of Congress, in the year 1841, by D AYTON & S AXTON , in the Clerk’s Office of the District Court of the United States for the Southern District of New-York.

 

1. Leg. 2. Loin, Best End. 3. Loin, Chump End. 4. Neck, Best End. 5. Neck, Scrag End.  

1. Loin, Best End. 2. Loin, Chump End. 3. Fillet. 4. Hind Knuckle. 5. Fore Knuckle.  

1. The Spare Rib. 2. Hand. 3. Spring.  

PLATE.

MUTTON. 6. Shoulder. 7. Breast. A Chime is two Loins. A Saddle is two Necks.

VEAL. 6. Neck, Best End. 7. Neck, Scrag End. 8. Blade Bone. 9. Breast, Best End. 10. Breast, Brisket End.

PORK. 4. Fore Loin. 5. Hind Loin. 6. Leg.

PREFACE.

 

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T HE writer does not deem any apology necessary for adding another to the long list of gastronomic works, provided she has accomplished the desirable object of producing a Cook Book which shall commend itself to all persons of true taste—that is to say, those whose taste has not been vitiated by a mode of cooking contrary to her own. Although not a Ude or a Kitchener, she does profess to have sufficient knowledge of the culinary art, as practised by good American cooks , to instruct those not versed in this truly interesting science. The inefficiency of most works of this kind are well known to all experienced housekeepers, they being generally a mere compilation of receipts, by those who have no practical knowledge of the subject, and are consequently unable to judge of their correctness, or to give the necessary directions for putting  the ingredients together in the right manner. A conviction that a good practical Cook Book was much needed, induced the writer to exert herself to supply the deficiency. She does not pretend to infallibility, but having taken a great deal of pains to have each receipt as correct and nice as possible, she trusts that they will generally give satisfaction. The mode of cooking is such as is generally practised by good American housekeepers, and the receipts embrace all the various branches of the culinary science, from preparing the most simple vegetables or broths, to making the most delicate cake, creams, sweetmeats, &c. The writer has endeavored to combine both economy and that which will be agreeable to the palate, but she has never suffered the former to supersede the latter. This book is intended for all classes of society, embracing receipts both for rich and plain cooking, and written in such a plain manner, that the most unskilled need not err. Placed in the hands of any servant of common capacity, who can read, it will set aside the necessity of those frequent applications for directions, with which the patience of housekeepers is often tried. The experienced cook may smile at the minuteness of the directions; but, if she has witnessed as much good food spoiled by improper cooking as the writer of these receipts, she will not think she has been too explicit. In regard to the seasoning of food, it has been found impossible to give any exact rules, as so much depends upon the quality of the seasoning and food. The cook should be careful not to have the natural flavor of the food overpowered by the seasoning; and where a variety of spices are used, no one of them should predominate. Independent of the receipts for cookery, we have annexed a collection of miscellaneous receipts relative to housekeeping, which, together with the copious illustrations and directions for carving, we trust will render it of superior usefulness. In conclusion, the writer would give her sincere thanks to those of her friends who have kindly furnished her with their choice and valuable receipts: and to those into whose hands the book may fall she would ask a fair trial of them before passing judgment.

CONTENTS. N O . MEAT. 1Observations respecting Meat, 2Roast Beef, 3Beefsteak, 4Alamode Beef, 5Beef Liver, 6To Corn Beef, 7Mutton, 8Veal, 9Veal Cutlets, 10Calf’s Head, 11Force Meat Balls, 12Calf’s Feet, 13Calf’s Liver and Heart, 14Collops, 15Plaw, 16Fillet of Veal, 17Lamb, 18Shoulder of Lamb, Grilled, 19Lamb’s Fry,

P AGE 9 10 10 11 11 11 12 13 13 14 14 14 15 15 15 15 16 16 17

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20Turkey, 21Goose, 22Chickens, 23Fricassee, 24Pigeons, 25Ducks, 26Baked or Roast Pig, 27Sweet Bread, Liver, and Heart, 28Pressed Head, 29Souse, 30Tripe, 31Sausages, 32To Cure and Cook Hams, 33To Salt and Smoke Tongues, 34Curries, MEAT PIES. 35Chicken Pie, 36Beef and Mutton Pie, 37Chicken and Veal Pot Pie, 38To Frizzle Beef, 39Warmed-over Meats, 40A Ragout of Cold Veal, GRAVIES AND SAUCES. 41Drawn Butter, 42Burnt Butter, 43Roast Meat Gravy, 44Sauce for Fish, Salad, and Cold Meat, 45Wine Sauce for Mutton and Venison, 46Rice Sauce, 47Oyster Sauce, 48Celery Sauce, 49Brown Sauce for Poultry, 50Savory Jelly Sauce for Cold Meat, 51Liver Sauce for Fish, 52Lobster Sauce, 53Chicken Salad, 54Turtle, or Calf’s Head Sauce, 55Apple and Cranberry Sauce, 56Pudding Sauce, 57Tomato Soy, 58Tomato Catsup, 59Mushroom Catsup, 60Walnut Catsup, 61Curry Powder, 62Essence of Celery, SOUPS. 63Soup Herb Spirit, 64Plain Veal Soup, 65Mock Turtle, or Calf’s Head Soup, 66Beef and Black Soup, 67Chicken and Turkey Soup, 68Oyster Soup, 69Pea Soup, 70Portable Soup, VARIOUS METHODS OF COOKING EGGS. 71To Boil Eggs,

17 18 18 18 19 19 19 20 20 20 21 21 21 22 22 22 23 23 24 24 25 25 25 25 26 26 26 26 27 27 27 27 27 28 28 28 28 29 29 29 30 30 30 30 30 31 31 31 32 32 32 33

72Omelet, 73Poached Eggs, FISH. 74Directions for Broiling, Boiling, and Frying Fish, 75Chowders, 76Baked Fish, 77Codfish, 78Cod Sounds and Tongues, 79Halibut, 80Bass, 81Black Fish, 82To Cook Shad, or Salt them for winter use, 83Sturgeons, 84Fish Cakes, 85Fish Balls, 86Lobsters and Crabs, 87Scollops, 88Eels, 89Trout, 90Clams, 91To Stew Oysters, 92To Fry Oysters, 93Oyster Pancakes, 94Oyster Pies, 95Scolloped Oysters, VEGETABLES. 96Potatoes, 97Potato Snow Balls, 98Turnips, 99Beets, 100Parsnips and Carrots, 101Onions, 102Artichokes, 103Squashes, 104Cabbage and Cauliflowers, 105Asparagus, 106Peas, 107Sweet Corn, 108To Bake and Boil Beans, 109Greens, 110Salads, 111To Prepare Cucumbers for Eating, 112To Stew Mushrooms, 113To Cook Egg Plant, 114Celeriac, 115Salsify, or Vegetable Oyster, 116Tomatoes, 117Gumbo, 118Southern Method of Boiling Rice, PICKLES. 119General Directions for Pickling, 120Peppers, 121Mangoes, 122Butternuts, 123Peaches and Apricots, 124Cabbage and Cauliflowers, 125East India Pickle,

33 33 34 35 35 35 36 36 36 36 36 37 37 37 37 38 38 38 38 39 39 39 39 40 40 40 41 41 41 41 41 42 42 42 43 43 43 44 44 44 44 45 45 45 45 46 46 46 47 47 48 48 48 49

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126French Beans and Radish Pods, 127Nasturtions, 128Samphire, 129Onions, 130Artichokes, 131Cucumbers, 132Gherkins, 133To Pickle Oysters, 134Mushrooms, BREAD. 135Wheat Bread, 136Sponge Bread, 137Rye Bread, 138Brown Bread, 139Indian Bread, 140Potato Bread, 141Rice Bread, 142French Rolls, 143Yeast, 144Yeast Cakes, BISCUIT. 145Butter Biscuit, 146Buttermilk Biscuit, 147Hard Biscuit, 148Saleratus Biscuit, or Short Cakes, 149Potato Biscuit, 150Sponge Biscuit, 151Crackers, HOT CAKES. 152Cream Cakes, 153Crumpets, 154Rice Cakes, 155Rice Ruffs, 156Buckwheat Cakes, 157Economy Cakes, 158Green Corn Cake, 159Ground Corn Cake, 160Indian Slap Jacks, 161Journey Cakes, 162Hoe Cake, 163Muffins, 164Raised Flour Waffles, 165Quick Waffles, 166Rice Waffles, 167Rice Wafers, SWEET CAKES. 168Directions for making Cake nice, 169Frosting for Cake, 170Sponge Gingerbread, 171Hard Gingerbread, 172Soft Gingerbread, 173Sugar Gingerbread, 174Ginger Snaps, 175Spice Cakes, 176Cider Cake, 177Bannoch, or Sweet Meal Cakes,

49 49 49 50 50 50 51 51 51 51 52 53 53 53 53 53 54 54 55 55 56 56 56 56 57 57 57 57 57 58 58 58 59 59 59 59 60 60 60 60 61 61 61 62 62 63 63 63 63 64 64 64

178Rich Cookies, 179Tea Cakes, or Plain Cookies, 180New Year’s Cookies, 181Shrewsbury Cake, 182Tunbridge Cake, 183Jumbles, 184Composition Cake, 185Rusk, 186Whigs, 187Nut Cakes, 188Crollers, 189Molasses Dough Cake, 190Sugar Dough Cake, 191Measure Cake, 192French Cake, 193Washington Cake, 194Cup Cake, 195Plain Cream Cake, 196Rich Cream Cake, 197Cymbals, 198Rich Loaf Cake, 199Plain Loaf Cake, 200Shelah, or Quick Loaf Cake, 201Rice Cake, 202Diet Cake, 203Lemon Cake, 204Scotch Cake, 205Pound Cake, 206Confectioner’s Pound Cake, 207Queen’s Cake, 208Delicate Cake, 209Jelly Cake, 210Strawberry Cake, 211Superior Sponge Cake, 212Good Sponge Cake, 213Almond Cake, 214Fruit Cake, 215Black Cake, 216Maccaroons, 217Cocoanut Cakes, 218Tory Wafers, 219Sugar Drops, 220Savoy Cakes, 221Almond Cheese Cakes, TRIFLES. 222Flummery, 223Floating Island, 224Whip Syllabub, 225Ornamental Froth, for Blanc Mange or Creams, 226Ice Currants, 227Apple Snow, 228Comfits, BLANC MANGES. 229Isinglass Blanc Mange, 230Calf’s Feet Blanc Mange, 231Rice Flour Blanc Mange, 232Unground Rice Blanc Mange,

64 64 65 65 65 65 65 66 66 66 67 67 67 68 68 68 68 69 69 69 69 70 70 70 71 71 71 71 71 72 72 72 73 73 73 73 74 74 75 75 75 75 76 76 76 76 77 77 77 77 77 78 78 78 78

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CREAMS. 233Snow Cream, 234Orange Cream, 235Lemon Cream, 236Iced Creams, PASTRYAND PIES. 237Pastry, 238Puff Paste, or Confectioner’s Pastry, 239Apple Pies, 240Mince Pie, 241Rice Pie, 242Peach Pie, 243Tart Pies, 244Rhubarb Pies, 245Tomato Pie, 246Lemon Pie, 247Cherry and Blackberry Pies, 248Grape Pies, 249Currant and Gooseberry Pies, 250Prune Pie, 251Pumpkin Pie, 252Carrot Pie, 253Potato Pie, 254Sweet Marlborough Pie, 255Marlborough Tarts, 256Cocoanut Pie, 257Small Puffs, CUSTARDS. 258Plain Custard Pie, 259Rich Baked Custards, 260Boiled Custards, 261Mottled Custard, 262Cream Custard, 263Almond Custard, 264Apple Custard, PUDDINGS. 265Directions for making Puddings, 266Hasty Pudding, 267Corn Pudding, 268Cracker Pudding, 269Boiled Indian Pudding, 270Baked Indian Pudding, 271Minute Pudding, 272Boiled Bread Pudding, 273A Plain Baked Bread Pudding, 274Rich Bread Pudding, 275Flour Pudding, 276Boiled Rice Pudding, 277Baked Rice Pudding, without Eggs, 278Baked Rice Pudding, with Eggs, 279Ground Rice Pudding, 280Rice Snow Balls, 281Cream Pudding, 282Custard Pudding, 283Rennet Pudding, 284Fruit Pudding, 285Quaking Pudding,

79 79 79 79 80 81 81 82 83 83 83 84 84 84 84 85 85 85 85 86 86 87 87 87 88 88 88 88 89 89 89 90 90 90 91 91 91 91 92 92 92 93 93 93 94 94 94 94 95 95 95 95 96

286 287 288 289 290 291 292 293 294 295 296 297 298 299 300 301 302 303 304 305 306 307 308 309 310 311 312 313 314 315 316 317 318 319 320 321 322 323 324 325 326 327 328 329 330 331 332 333 334 335

Lemon Pudding, Almond Pudding, Tapioca Pudding, Sago Pudding, Orange Pudding, Bird’s Nest, or Transparent Pudding, English Plum Pudding, FRITTERS AND DUMPLINGS. Plain Fritters, Apple Fritters, Cream Fritters, Oxford Dumplings, Apple Dumplings, SYRUPS. Lemon Syrup, Orange Syrup, Blackberry Syrup, Elderberry Syrup, Molasses Syrup, for Sweetmeats, To Clarify Syrup for Sweetmeats, SWEETMEATS. Directions for Preserving, To preserve Quinces, Quince Marmalade, To preserve Pears, Pear Marmalade, To preserve Peaches, Peach Jam, To preserve Peaches in Brandy, Raspberries, Cherries, Currants, Prunes, Cranberries, To preserve Crab or Siberian Apples, Barberries, Tomatoes, To preserve Common Apples, Cymbelines, or Mock Citron, Watermelon Rinds, Muskmelons, Pine Apples, Pumpkins, Gages, To preserve Strawberries, Blackberry and Raspberry Jam, JELLIES. Strawberry, Raspberry, and Blackberry Jellies, Cranberry, Grape, and Currant Jellies, Quince Jelly, Apple Jelly, Lemon Jelly, Calf’s Feet Jelly, Hartshorn Jelly, COMMON DRINKS.

96 96 97 97 97 98 98 98 98 99 99 99 99 100 100 100 100 101 101 102 103 103 103 103 104 104 104 105 105 105 106 106 106 107 107 107 108 108 109 109 110 110 110 110 111 111 111 112 112 113

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