wendys-llc/domestic-receipts huggingface dataset:
Floating Island

Beat the yolks of six eggs with the juice of four lemons, sweeten it to
your taste, and stir it into a quart of boiling milk till it thickens,
then pour it into a dish. Whip the whites of the eggs to a stiff froth,
and put it on the top of the cream.
Another Syllabub

The juice and grated outer skin of a large lemon.

Four glasses of white wine.

A quarter of a pound of sifted white sugar.

Mix the above, and let them stand some hours.

Then whip it, adding a pint of thick cream, and the whites of two eggs
cut to a froth.
An Ornamental Dish

Pare and core, without splitting, some small-sized tart apples, and
boil them very gently with one lemon for every six apples, till a straw
will pass through them.

Make a syrup of half a pound of white sugar for each pound of apples,
put the apples unbroken, and the lemons sliced, into the syrup, and
boil gently till the apples look clear. Then take them up carefully, so
as not to break them, and add an ounce, or more, of clarified isinglass
to the syrup, and let it boil up. Then lay a slice of lemon on each
apple, and strain the syrup over them.


_Carrageen Blanc Mange_ (_Irish Moss_).

Take one tea-cup full of Carrageen, or Irish moss, after it has been
carefully picked over. Wash it thoroughly in pearlash water, to take
out the saline taste; then rinse it in several waters, put it in a tin
pail, and pour to it a quart of milk. Set the pail, closely covered,
into a kettle of boiling water. Let it stand until the moss thickens
the milk, then strain through a fine sieve, sweeten with powdered loaf
sugar, and flavor with rose or lemon. Wet the moulds in cold water,
then pour in the blanc mange, and set it in a cool place. In two, or
three hours, or when quite firm, it may be used. Loosen the edges from
the moulds, and then turn it out upon china or glass plates. It may be
served with powdered sugar and cream.
A Dish of Snow

Grate the white part of cocoanut, put it in a glass dish and serve with
currant or cranberry jellies.
To Clarify Sugar

Take four pounds of sugar, and break it up.

Whisk the white of an egg, and put it with a tumblerful of water into
a preserving pan, and add water gradually, till you have two quarts,
stirring well. When there is a good frothing, throw in the sugar, boil
moderately, and skim it. If the sugar rises to run over, throw in a
little cold water, and then skim it, as it is then still. Repeat this,
and when no more scum rises, strain the sugar for use.
To Prepare Sugar for Candies

Put a coffee cup of water for each pound of sugar, into a brass, or
copper kettle, over a slow fire. Put in, for each pound, say half a
sheet of isinglass, and half a teaspoonful of gum-arabic, dissolved
together. Skim off all impurities, and flavor to your taste.

All sugar for candy is prepared thus, and then boiled till, when drawn
into strings and cooled, it snaps like glass.

A little hot rum, or vinegar, must be put to loaf sugar candy, to
prevent its being too brittle.

Candies made thus, can be colored with boiled beet juice, saffron, and
indigo, and it can be twisted, rolled, and cut into any forms.

It can have cocoanut, almonds, hickory-nuts, Brazil, or peanuts,
sliced, or chopped and put in.

It can be flavored with vanilla, rose, lemon, orange, cloves, cinnamon,
or anything you please.
Sugar Kisses

Whisk four whites of eggs to a stiff froth, and stir in half a pound
of sifted white sugar, and flavor it as you like.

Lay it, when stiff, in heaps, on white paper, each the shape and size
of half an egg, and an inch apart. Place them on a board which is half
an inch thick, and put them into a hot oven. When they turn a little
yellowish, slip off the paper on to a table, and let them cool five
minutes. Then slip off two of the kisses with a knife, and join the
bottom parts together which touched the paper, and they, if pressed
gently, will adhere. Then lay them on a plate, and continue till all
are thus prepared. These look handsomely, and are very delicate and
good.
Almond Macaroons

Half a pound of almonds blanched, and pounded with a teaspoonful of
essence of lemon till a smooth paste.

Add an equal quantity of sifted white sugar, and the beaten whites of
two eggs. Work well together with a spoon.

Dip your hand in water, and work them into balls the size of a nutmeg,
lay them on white paper, an inch apart; then dip your hand in water,
and smooth them. Put them in a cool oven for three quarters of an hour.

Cocoanut can be grated and used in place of the almonds, and thus make
cocoanut macaroons.
Filbert Macaroons

Heat a quarter of a pound of filbert meats till the skin will rub off,
and when cold pound them, and make a paste with a little white of an
egg, add a quarter of a pound of white sifted sugar, and the white of
an egg; when well mixed, bake them like almond macaroons.

Flour macaroons look as well, and are nearly as good. To make them,
work a pint of sifted white sugar into one beaten egg, till a smooth
paste, and add a little sifted flour, so as to mould it in your hands.
Flavor with essence of lemon, or rose water, and proceed as with almond
macaroons.
Cocoanut Drops

The white part of a cocoanut, grated.

The whites of four eggs, well beaten.

Half a pound of sifted white sugar.

Flavor with rose water, or essence of lemon.

Mix all as thick as can be stirred, lay in heaps an inch apart, on
paper, and on a baking tin; put them in a quick oven, and take them out
when they begin to look yellowish.
Candied Fruits

Preserve the fruit, then dip it in sugar boiled to candy thickness, and
then dry it. Grapes and some other fruits may be dipped in uncooked,
and then dried, and they are fine.
Another Way

Take it from the syrup, when preserved, dip it in powdered sugar, and
set it on a sieve in an oven to dry.
To make an Ornamental Pyramid for a Table

Boil loaf sugar as for candy, and rub it over a stiff form, made for
the purpose, of stiff paper, which must be well buttered. Set it on a
table, and begin at the bottom, and stick on to this frame, with the
sugar, a row of macaroons, kisses, or other ornamental articles, and
continue till the whole is covered. When cold, draw out the pasteboard
form, and set the pyramid in the centre of the table with a small bit
of wax candle burning with it, and it looks very beautifully.
Ginger Beer Powders, and Soda Powders

Put into blue papers, thirty grains to each paper, of bicarbonate of
soda, five grains of powdered ginger, and a drachm of white powdered
sugar. Put into white papers, twenty-five grains to each, of powdered
tartaric acid.

Put one paper of each kind to half a pint of water. The common soda
powders of the shops are like the above, when the sugar and ginger are
omitted.

Soda powders can be kept on hand, and the water in which they are used
can be flavored with any kind of syrup or tincture, and thus make a
fine drink for hot weather.
Currant Ice Water

Press the juice from ripe currants, strain it, and put a pound of
sugar to each pint of juice. Put it into bottles, cork and seal it, and
keep it in a cool, dry place. When wanted, mix it with ice water for
a drink. Or put water with it, make it _very_ sweet, and freeze it.
Freezing always takes away much of the sweetness.

The juices of other acid fruits can be used in the same way.
Sarsaparilla Mead

One pound of Spanish sarsaparilla. Boil it in four gallons of water
five hours, and add enough water to have two gallons. Add sixteen
pounds of sugar, and ten ounces of tartaric acid.

To make a tumbler of it, take half a wine-glass of the above, and then
fill with water, and put in half a teaspoonful of soda.
Effervescing Fruit Drinks

Very fine drinks for summer are prepared by putting strawberries,
raspberries, or blackberries into good vinegar and then straining it
off, and adding a new supply of fruit till enough flavor is secured, as
directed in Strawberry Vinegar. Keep the vinegar bottled, and in hot
weather use it thus. Dissolve half a teaspoonful or less of saleratus,
or soda in a tumbler, very little water till the lumps are all out.
Then fill the tumbler two-thirds full of water, and then add the fruit
vinegar. If several are to drink, put the soda, or saleratus into the
pitcher, and then put the fruit vinegar into each tumbler, and pour the
alkali water from the pitcher into each tumbler, as each person is all
ready to drink, as delay spoils it.
Effervescing Jelly Drinks

When jams or jellies are too old to be good for table use, mix them
with good vinegar, and then use them with soda, or saleratus, as
directed above.
Summer Beverage

Ten drops of oil of sassafras. Ten drops of oil of spruce. Ten drops
of oil of wintergreen. Two quarts of boiling water poured on to
two great spoonfuls of cream tartar. Then add eight quarts of cold
water, the oils, three gills of distillery yeast (or twice as much
home-brewed), and sweeten it to the taste. In twenty-four hours, bottle
it, and it is a delicious beverage.
Simple Ginger Beer

One great spoonful of ginger and one of cream tartar. One pint of
home-brewed yeast and one pint of molasses. Six quarts of water. When
it _begins_ to ferment bottle it, and it will be ready for use in eight
hours.
Orange, or Lemon Syrup

Put a pound and a half of white sugar to each pint of juice, add some
of the peel, boil ten minutes, then strain and cork it. It makes a fine
beverage, and is useful to flavor pies and puddings.
Acid Fruit Syrups

The juice of any acid fruit can be made into a syrup by the above
receipt, using only a pound of sugar for each pint of juice, and kept
on hand for summer drink.
Imitation Lemon Syrup

Four ounces tartaric acid, powdered. Two drachms oil of lemon. This
can be kept in a vial for a month, and then must be renewed. A
tablespoonful put to water sweetened with loaf sugar, makes six glasses
of lemonade.
Superior Ginger Beer

Ten pounds of sugar.

Nine ounces of lemon juice.

Half a pound of honey.

Eleven ounces bruised ginger root.

Nine gallons of water. Three pints of yeast.

Boil the ginger half an hour in a gallon and a half of water, then add
the rest of the water and the other ingredients, and strain it when
cold, add the white of one egg beaten, and half an ounce of essence of
lemon. Let it stand four days then bottle it, and it will keep good
many months.
Lemon Sherbet

Dissolve a pound and a half of loaf sugar in one quart of water, add
the juice of ten lemons, press the lemons so as to extract not only the
juice, but the oil of the rind, and let the skins remain a while in the
water and sugar. Strain through a sieve, and then freeze it like ice
cream.
Orange Sherbet

Take the juice of a dozen oranges, and pour a pint of boiling water on
the peel, and let it stand, covered, half an hour. Boil a pound of loaf
sugar in a pint of water, skim, and then add the juice and the water in
the peel to the sugar. Strain it and cool it with ice, or freeze it.
The juice of two lemons and a little more sugar improves it.
Sham Champagne

One lemon sliced.

A tablespoonful of tartaric acid.

One ounce of race ginger.

One pound and a half of sugar.

Two gallons and a half of boiling water poured on to the above. When
blood warm, add a gill of distillery yeast, or twice as much of
home-brewed. Let it stand in the sun through the day. When cold in the
evening, cork and wire it. In two days it is ready for use.
Coffee

Mocha and Old Java are the best, and time improves all kinds. Dry it a
long time before roasting. Roast it quick, stirring constantly, or it
will taste raw and bitter. When roasted, put in a bit of butter the
size of a chestnut. Keep it shut up close, or it loses its strength and
flavor. Never grind it till you want to use it, as it loses flavor by
standing.

To prepare it, put two great spoonfuls to each pint of water, mix
it with the white, yolk, and shell of an egg, pour on hot, but not
boiling water, and boil it not over ten minutes. Take it off, pour in
half a tea-cup of cold water, and in five minutes pour it off without
shaking. When eggs are scarce, clear with fish skin, as below. Boiled
milk improves both tea and coffee, but must be boiled separately. Much
coffee is spoiled by being burned black instead of brown, and by being
burned unequally, some too much and some too little. Constant care and
stirring are indispensable.
Fish Skin for Coffee

Take the skin of a mild codfish which has not been soaked, rinse and
then dry it in a warm oven, after bread is drawn. Cut it in inch
squares. One of these serves for two quarts of coffee, and is put in
the first thing.
Chocolate

Allow three large spoonfuls of scraped chocolate to each pint of water,
or take off an inch of the cake for each quart of water, boil it half
an hour, and do not boil the milk in it, but add it when wanted.
Cocoa and Shells

Dry the nut in a warm oven after bread is drawn, pound it, and put an
ounce to each pint of water. Boil an hour, and do not add milk till
it is used. If shells are used, soak them over night, then boil them
an hour in the same water. Put in as much as you like. Boil cocoa and
chocolate the day before, cool and take off the oil, and then heat for
use, and it is as good, and more healthful.
Tea

The old-fashioned rule to put one teaspoonful for each person, is not
proper, as thus fifty persons would require fifty teaspoonfuls, which
is enormous. Every person must be guided by taste in this matter.
Tea is spoilt unless the water is boiling when it is made. Black tea
improves by boiling, but green is injured by it.
Ochra

It is said that the seeds of ochra burnt like coffee, make a beverage
almost exactly like it.
Children’s Drinks

There are drinks easily prepared for children, which they love much
better than tea and coffee, for no child at first loves these drinks
till trained to it. As their older friends are served with _green_ and
_black_ tea, there is a _white_ tea to offer them, which they will
always prefer, if properly trained, and it is _always_ healthful.
White Tea

Put two teaspoonfuls of sugar into half a cup of good milk, and fill it
with boiling water.
Boy’s Coffee

Crumb bread, or dry toast, into a bowl.

Put on a plenty of sugar, or molasses.

Put in one half milk and one half boiling water.

To be eaten with a spoon, or drank if preferred.

Molasses for sweetening is preferred by most children.
Strawberry Vinegar

Put four pounds very ripe strawberries, nicely dressed, to three quarts
of the best vinegar, and let them stand three, or four days. Then drain
the vinegar through a jelly-bag, and pour it on to the same quantity of
fruit. Repeat the process in three days a third time.

Finally, to each pound of the liquor thus obtained, add one pound of
fine sugar. Bottle it and let it stand covered, but not tight corked, a
week; then cork it tight, and set it in a _dry_ and cool place, where
it will not freeze. Raspberry vinegar can be made in the same way.
Royal Strawberry Acid

Take three pounds of ripe strawberries, two ounces of citric acid, and
one quart of spring water. Dissolve the acid in the water and pour it
on to the strawberries, and let them stand in a cool place twenty-four
hours. Then drain the liquid off and pour it on to three pounds more
of strawberries, and let it stand twenty-four hours. Then add to the
liquid its own weight of sugar, boil it three or four minutes (in a
porcelain lined preserve kettle, lest metal may affect the taste), and
when cool, cork it in bottles lightly for three days, and then tight,
and seal them. Keep it in a dry and cool place, where it will not
freeze. It is very delicious for the sick, or the well.
Delicious Milk Lemonade

Pour a pint of boiling water on to six ounces of loaf sugar, add a
quarter of a pint of lemon juice, and half the quantity of good sherry
wine. Then add three quarters of a pint of cold milk, and strain the
whole, to make it nice and clear.
Portable Lemonade

Mix strained lemon juice with loaf sugar, in the proportion of four
large lemons to a pound, or as much as it will hold in solution; grate
the rind of the lemons into this, and preserve this in a jar. If this
is too sweet, add a little citric acid. Use a tablespoonful to a
tumbler of water.
General Remarks on the Preparation of Articles for the Sick

Always have everything you use very sweet and clean, as the sense of
taste and smell are very sensitive in sickness. Never cook articles for
the sick over a smoke or blaze, as you will thus impart a smoky taste.
When the mixture is thick, stir often to prevent burning. Be very
careful, in putting in seasoning, not to put in _too much_, as it is
easy to add, but not to subtract.

The nicest way to flavor with orange or lemon peel, is to rub loaf
sugar on the peel till the oil is absorbed into it, and then use the
sugar to flavor and sweeten. Herbs and spice, when boiled to flavor,
should be tied in a rag, as they will not then burn on to the vessel at
the edges.

Always have a shawl at hand, also a clean towel, a clean handkerchief,
and a small waiter when you present food or drink. Many of the articles
for desserts and evening parties are good for the sick.
An Excellent Relish for a Convalescent

Cut some codfish to bits the size of a pea, and boil it a minute in
water to freshen it. Pour off all the water, and add some cream and a
little pepper.

Split and toast a Boston cracker, and put the above upon it. Milk with
a little butter may be used instead of cream.

Ham or smoked beef may be prepared in the same way. For a variety, beat
up an egg and stir it in, instead of cream, or with the cream.

These preparations are also good for a relish for a family at breakfast
or tea.
Several Ways of Preparing Chickens for the Sick

_Chicken tea_ is made by boiling any part of the chicken, and using the
broth weak with only a little salt.

_Chicken broth_ is made by boiling a chicken a good deal, and skimming
very thoroughly and seasoning with salt. A little rice, or pearl barley
improves it, or a little parsley may be used to flavor it.

_Chicken panada_ is made by pounding some of the meat of boiled chicken
in a mortar, with a little broth, and also a little salt and nutmeg.
Then pour in a little broth and boil it five minutes. It should be a
thick broth.
Milk Porridge

Make a thin batter with Indian meal and wheat flour, a spoonful of
each, and pour it into a quart of boiling milk and water, equal
portions of each. Salt it to the taste. Boil ten minutes.
Rice Gruel, and Oatmeal Gruel

Make a thin paste of ground rice or Indian meal, and pour into boiling
water, or boiling milk and water. Let the rice boil up once, but the
corn meal must boil half an hour. Season with salt, sugar, and nutmeg.
A little cream is a great improvement.
Arrowroot and Tapioca Gruels

Jamaica arrowroot is the best. Make a thin paste, and pour into boiling
water, and flavor with sugar, salt, and nutmeg. A little lemon juice
improves it.

Tapioca must be soaked in twice the quantity of water over night, then
add milk and water, and boil till it is soft. Flavor as above.
Dropped Egg

Salt some boiling water, and drop in it a raw egg out of the shell,
taking care not to break the yolk; take it up as soon as the white is
hardened. Dip some toast in hot water, and put salt or butter on to it,
and lay the egg on the top.
Wheat Gruel for Young Children with weak stomachs, or for Invalids

Tie half a pint of wheat flour in thick cotton, and boil it three or
four hours; then dry the lump and grate it when you use it. Prepare a
gruel of it by making a thin paste, and pouring it into boiling milk
and water, and flavor with salt. This is good for teething children.
Another Panada

Boil a mixture of one-fourth wine, and three-fourths water, and flavor
it with nutmeg or lemon. Stir in grated bread or crackers, and let it
boil up once.
Herb Drinks

Balm tea is often much relished by the sick. Sage tea also is good.
Balm, sage, and sorrel, mixed with sliced lemon and boiling water
poured on, and then sweetened, is a fine drink. Pennyroyal makes a good
drink to promote perspiration.

Herb drinks must often be renewed, as they grow insipid by standing.
Other Simple Drinks

Pour boiling water on to tamarinds, or mashed cranberries, or mashed
whortleberries, then pour off the water and sweeten it. Add a little
wine if allowed.

Toast bread very brown, and put it in cold water, and it is often
relished. Pour boiling water on to bread toasted very brown, and boil
it a minute, then strain it, and add a little cream and sugar. Make a
tea of parched corn pounded, and add sugar and cream.
Cream Tartar Whey

Warm a pint of fresh milk, when scalding hot, stir in a teaspoonful
of cream tartar, and if this does not turn it, add more, till it does.
Strain it, and sweeten with loaf sugar. Those who cannot eat wine whey
can eat this without trouble, and it is good in fevers.
Simple Wine Whey

Mix equal quantities of water, milk, and white wine. Warm the milk and
water, and then add the wine. Sweeten it to the taste.
A great Favorite with Invalids

Take one third brisk cider and two thirds water, sweeten it, and crumb
in toasted bread, or toasted crackers, and grate on nutmeg. Acid
jellies will answer for this, when cider cannot be obtained.
A New Way of making Barley Water

Put two tablespoonfuls of pearl barley into a quart jug, two great
spoonfuls of white sugar, a small pinch of salt, a small bit of orange,
or lemon peel, and a glass of calve’s foot jelly, and then fill the jug
with _boiling_ water. Shake it, and then let it stand till quite cold.
It is best made over night, to use next day. When the liquor is all
poured off, it may be filled again with boiling water, and it is again
very good.
Panada

Take two crackers, pour on boiling water, and let it simmer five
minutes; beat up an egg, sweeten and flavor it to your taste, and then
put the cracker to it.
Arrowroot Blanc Mange

Take two tablespoonfuls of arrowroot to one quart of milk, and a pinch
of salt. Scald the milk, sweeten it, and then stir in the arrowroot,
which must first be wet up with some of the milk. Let it boil up once.
Orange water, rose water, or lemon peel, can be used to flavor it. Pour
it into moulds to cool.
Rice Flour Blanc Mange

Four tablespoonfuls of ground rice and a pinch of salt wet up with a
little milk and stirred into a quart of boiling milk. Rub the rind of
a lemon with hard, refined sugar, till all the oil is absorbed, and
use the sugar to sweeten to your taste. Boil, stirring well, for eight
minutes; then cool it, and add the whites of three eggs cut to a froth.
Put it on to the fire, and stir constantly till boiling hot, then turn
it into moulds, or cups, and let it stand till cold.
Another Receipt for American Isinglass Jelly

One ounce of gelatine, or American isinglass.

Three pints of boiling water.

A pound and a half of loaf sugar.

Three lemons, cut in slices, leaving out the peel of one.

The whites of four eggs, cut to a stiff froth.

Soak the isinglass half an hour in cold water, then take it out and
pour on the boiling water. When cool, add the sugar, lemon, and
whites of eggs; boil all three or four minutes, then strain through a
jelly-bag, and add wine to your taste.
Tapioca Jelly

One cup full of tapioca.

Wash it two or three times, soak it in water, for five or six hours.
Then simmer it in the same water in which it has been soaked, with
a pinch of salt and bits of fresh lemon peel, until it becomes
transparent. Then add lemon juice, wine, and loaf sugar to flavor it.
Let all simmer well together, then pour into glasses to cool.
Caudle

To rice, or water gruel, add a wine-glass of wine, or ale, and season
with nutmeg and sugar.
Sago Jelly

Soak a tea-cup full of sago in cold water, half an hour, then pour
off the water, and add fresh, and soak it another half hour; and then
boil it slowly with a pinch of salt, a stick of cinnamon, or a bit of
orange, or lemon peel, stirring constantly. When thickened, add wine
and white sugar to suit the taste, and let it boil a minute; then turn
it into cups.