wendys-llc/domestic-receipts huggingface dataset:
Bread of Unbolted Wheat, or Graham Bread

Three pints of warm water.

One tea-cup of Indian meal, and one of wheat flour.

Three great spoonfuls of molasses, or a tea-cup of brown sugar.

One teaspoonful of salt, and one teaspoonful of saleratus, dissolved in
a little hot water.

One tea-cup of yeast.

Mix the above, and stir in enough unbolted wheat flour to make it as
stiff as you can work with a spoon. Some put in enough to mould it to
loaves. Try both. If made with home-brewed yeast, put it to rise over
night. If with distillery yeast, make it in the morning, and bake when
light.

In loaves the ordinary size, bake one hour and a half.
Apple Bread

Mix stewed and strained apple, or grated apple uncooked, with an equal
quantity of wheat flour; add yeast enough to raise it, and mix sugar
with the apple, enough to make it quite sweet. Make it in loaves, and
bake it an hour and a half, like other bread.
Pumpkin Bread

Stew and strain some pumpkin, stiffen it with Indian meal, add salt and
yeast, and it makes a most excellent kind of bread.
Walnut Hill’s Brown Bread

One quart of sour milk, and one teaspoonful of salt.

One teaspoonful of pulverized saleratus, and one tea-cup of molasses
put into the milk.

Thicken with unbolted wheat, and bake immediately, and you have
first-rate bread, with very little trouble.
French Rolls, or Twists

One quart of lukewarm milk.

One teaspoonful of salt.

A large tea-cup of home-brewed yeast, or half as much distillery yeast.

Flour enough to make a stiff batter.

Set it to rise, and when very light, work in one egg and two spoonfuls
of butter, and knead in flour till stiff enough to roll.

Let it rise again, and when very light, roll out, cut in strips, and
braid it. Bake thirty minutes on buttered tins.
Raised Biscuit

Rub half a pound of butter into a pound of flour.

One beaten egg.

A teaspoonful of salt.

Two great spoonfuls of distillery yeast, or twice as much home-brewed.

Wet it up with enough warm milk to make a soft dough, and then work in
half a pound of butter. When light, mould it into round cakes, or roll
it out and cut it with a tumbler.
Very Nice Rusk

One pint of milk.

One coffee-cup of yeast. (Potato is best.)

Four eggs.

Flour enough to make it as thick as you can stir with a spoon.

Let it rise till _very_ light, but be _sure_ it is not sour; if it is,
work in half a teaspoonful of saleratus, dissolved in a wine-glass of
warm water.

When thus light, work together three quarters of a pound of sugar and
nine ounces of butter; add more flour, if needed, to make it stiff
enough to mould. Let it rise again, and when _very_ light, mould it
into small cakes. Bake fifteen minutes in a quick oven, and after
taking it out, mix a little milk and sugar, and brush over the rusk,
while hot, with a small swab of linen tied to a stick, and dry it in
the oven. When you have weighed these proportions once, then _measure_
the quantity, so as to save the trouble of weighing afterward. Write
the measures in your receipt-book, lest you forget.
Potato Biscuit

Twelve pared potatoes, boiled soft and mashed fine, and two
teaspoonfuls of salt.

Mix the potatoes and milk, add half a tea-cup of yeast, and flour
enough to mould them well. Then work in a cup of butter. When risen,
mould them into small cakes, then let them stand in buttered pans
fifteen minutes before baking.
Crackers

One quart of flour, with two ounces of butter rubbed in.

One teaspoonful of saleratus in a wine-glass of warm water.

Half a teaspoonful of salt, and milk enough to roll it out.

Beat it half an hour with a pestle, cut it in thin round cakes, prick
them, and set them in the oven when other things are taken out. Let
them bake till crisp.
Hard Biscuit

One quart of flour, and half a teaspoonful of salt.

Four great spoonfuls of butter, rubbed into two-thirds of the flour.

Wet it up with milk till a dough; roll it out again and again,
sprinkling on the reserved flour, till all is used. Cut into round
cakes, and bake in a quick oven on buttered tins.
Sour Milk Biscuit

A pint and a half of sour milk, or buttermilk.

Two teaspoonfuls of salt.

Two teaspoonfuls of saleratus, dissolved in four great spoonfuls of hot
water.

Mix the milk in flour till nearly stiff enough to roll, then put in the
saleratus, and add more flour. Mould up quickly, and bake immediately.

Shortening for raised biscuit or cake should always be worked in after
it is wet up.
A good Way to use Sour Bread

When a batch of bread is sour, let it stand till very light, and use it
to make biscuit for tea or breakfast, thus:

Work into a portion of it, saleratus dissolved in warm water, enough to
sweeten it, and a little shortening, and mould it into small biscuits,
bake it, and it is uncommonly good. It is so much liked that some
persons allow bread to turn sour for the purpose. Bread can be kept on
hand for this use any length of time.
General Directions for Griddle and other Breakfast Cakes

The best method of greasing a griddle is, to take a bit of salt pork,
and rub over with a fork. This prevents adhesion, and yet does not
allow the fat to soak into what is to be cooked.

In putting cakes on to griddles, be careful to form them a regular
round shape, and put on only one at each dip, and so as not to spill
between the cakes.

In frying mush, cold rice slices, and hominy cakes, cut them half
an inch thick, and fry in fresh lard, with enough to brown them
handsomely. Make the slices smooth and regular.
Buckwheat Cakes wet with Water

Take a quart of buckwheat flour, and nearly an even tablespoonful of
salt. Stir in warm water, till it is the consistency of thin batter.
Beat it thoroughly. Add two tablespoonfuls of yeast, if distillery, or
twice as much if home-brewed.

Set the batter where it will be a little warm through the night. Some
persons never stir them after they have risen, but take them out
carefully with a large spoon.

Add a teaspoonful of pearlash in the morning, if they are sour. Sift it
over the surface, and stir it well.

Some persons like to add one or two tablespoonfuls of molasses, to give
them a brown color, and more sweetness of taste.
Extempore Buckwheat Cakes

Three pints of buckwheat.

One teaspoonful carbonate of soda, dissolved in water enough to make a
batter, and when mixed, add a teaspoonful of tartaric acid, dissolved
in a few spoonfuls of hot water. Mix it in, and bake immediately.

Use salt pork to grease the griddle.
Buckwheat Cakes wet with Milk

One quart of flour, and in winter stir in lukewarm milk, till it
is a thin batter, and beat it thoroughly, adding nearly an even
tablespoonful of salt.

Add a small tea-cup of Indian meal, two tablespoonfuls of distillery
yeast, or a good deal more if home-brewed; say half a tea-cup full.
Set it where it will keep warm all night, and in the morning add a
teaspoonful of saleratus, sifted over the top, and well stirred in. If
sour, add more saleratus. This is the best kind of buckwheat cakes.
Griddle Cakes of Unbolted Wheat

A quart of unbolted wheat, and a teaspoonful of salt. Wet it up with
water, or sweet milk, in which is dissolved a teaspoonful of saleratus.
Add three spoonfuls of molasses. Some raise this with yeast, and leave
out the saleratus. _Sour_ milk and saleratus are not as good for
unbolted as for fine flour.

These are better and more healthful cakes than buckwheat.
Best Rice Griddle Cakes

A pint and a half of solid cold _boiled_ rice, put the night before in
a pint of water or milk to soak.

One quart of milk, added the next morning.

One quart of flour stirred into the rice and milk.

Two eggs, well beaten.

Half a teaspoonful of saleratus, dissolved in a little hot water.

One teaspoonful of salt. Bake on a griddle.

Stale, or rusked bread in fine crumbs, are very nice made into griddle
cakes by the above rule; or they can be mixed with the rice. The rice
must be well salted when boiled.
A very delicate Omelet

Six eggs, the whites beaten to a stiff froth, and the yolks well beaten.

A tea-cup full of warm milk, with a tablespoonful of butter melted in
it.

A tablespoonful of flour, wet to a paste with a little of the milk and
poured to the milk.

A teaspoonful of salt, and a little pepper.

Mix all except the whites; add those last; bake immediately, in a flat
pan, or spider, on coals, and when the bottom is done, raise it up
towards the fire, and bake the top, or cover with an iron sheet, and
put coals on it. The remnants of ham, cut fine and added, improve this.
Some like sweet herbs added, and some fine-cut onion.
Wheat Waffles

One quart of flour, and a teaspoonful of salt.

One quart of milk, with a tablespoonful of melted butter in it, and
mixed with the flour gradually, so as not to have lumps.

Three tablespoonfuls of distillery yeast. When raised, two well-beaten
eggs.

Bake in waffle irons well oiled with lard each time they are used. Lay
one side on coals, and in about two minutes turn the other side to the
coals.


_Miss B.’s Waffles_ (_without yeast_).

One quart of flour, and a teaspoonful of salt.

One quart of sour milk, with two tablespoonfuls of butter melted in it.

Five well-beaten eggs. A teaspoonful or more of saleratus, enough to
sweeten the milk. Baked in waffle irons.

Some like one tea-cup full of sugar added.
Rice Waffles

A quart of milk.

A tea-cup of solid boiled rice, soaked three hours in half the milk.

A pint and a half of wheat flour, or rice flour.

Three well-beaten eggs. Bake in waffle irons.

The rice must be salted enough when boiled.
Good Cakes for Tea, or Breakfast

One pint of milk, and a salt spoonful of salt.

One teaspoonful of molasses, and a great spoonful of butter.

One egg well beaten, and two tablespoonfuls of distillery yeast, or
twice as much home-brewed.

Stir the ingredients into flour enough to make a stiff batter.

Let it rise all night, or if for _tea_, about five hours. Add a salt
spoonful of saleratus just before baking it, dissolved in warm water.

Bake in shallow pans, in a quick oven, half an hour.
Fried Rice for Breakfast

Boil the rice quite soft the day before, so that it will adhere well.
For breakfast, cut it in slices an inch thick, cook it on a griddle,
with enough sweet lard to fry it brown. Cold mush is good in the same
way.

It must be salted properly when boiling.
Fried Hominy

When cold hominy is left of the previous day, it is very good wet up
with an egg and a little flour, and fried.


_Rye Drop Cake_ (_excellent_).

One pint of milk, and three eggs.

A tablespoonful of sugar, and a salt spoonful of salt.

Stir in rye flour, till about the consistency of pancakes.

Bake in buttered cups, or saucers, half an hour.
Wheat Drop Cake

One pint of milk, and a little cream.

Three eggs, and a salt spoonful of salt.

With these materials make a thick batter of wheat flour, or unbolted
flour. Drop on tins, and bake about twenty minutes. If unbolted flour
is used, add a great spoonful of molasses.
Corn Griddle Cakes with Yeast

Three coffee-cups of Indian meal, sifted.

One coffee-cup of either rye meal, Graham flour, or fine flour.

Two tablespoonfuls of yeast, and a salt spoonful of salt.

Wet at night with sour milk or water, as thick as pancakes, and in the
morning add one teaspoonful of pearlash.

Bake on a griddle. If Graham flour is used, add a very little molasses.
Pilgrim Cake

Rub two spoonfuls of butter into a quart of flour, and wet it to dough
with cold water. Rake open a place in the hottest part of the hearth,
roll out the dough into a cake an inch thick, flour it well both sides,
and lay it on hot ashes. Cover it with hot ashes, and then with coals.
When cooked, wipe off the ashes, and it will be very sweet and good.

The Kentucky corn cake, and common dough, can be baked the same way.
This method was used by our pilgrim and pioneer forefathers.
Sour Milk Corn Cake

One quart of sour milk, or buttermilk.

A large teaspoonful of pearlash.

A teaspoonful of salt.

Stir the milk into the meal enough to make a stiff batter, _over
night_. In the morning dissolve the pearlash in warm water. Stir it up
quickly, and bake it in shallow pans.

If the milk is sweet, it should be made sour by adding to it a
tablespoonful of vinegar.


_Corn Muffins_ (_from the South_).

One pint of sifted meal, and half a teaspoonful of salt.

Two tablespoonfuls of melted lard.

A teaspoonful of saleratus, in two great spoonfuls of hot water.

Wet the above with sour milk, as thick as for mush or hasty pudding,
and bake in buttered rings on a buttered tin.
Corn Griddle Cakes with Eggs

Turn one quart of boiling milk, or water, on to a pint of Indian meal.

When lukewarm, add three tablespoonfuls of flour, three eggs well
beaten, and a teaspoonful of salt. Bake on a griddle.
Sachem’s Head Corn Cake

One quart sifted Indian meal, and a teaspoonful of salt.

Three pints of scalded milk _cooled_, and a teaspoonful of saleratus,
dissolved in two spoonfuls of hot water, and put into it.

Beat eight eggs, and mix all together. Bake one hour in pans, like
sponge cake.

It looks, when broken, like sponge cake, and is very fine. If the
whites are cut to a froth, and put in, just as it goes to bake, it
improves it very much. Some think this improved by adding a tea-cup
of sugar. Much depends on the baking, and if you fail, it is probably
owing to the baking.
Royal Crumpets

Three tea-cups of raised dough.

Four great spoonfuls of melted butter, worked into the dough.

Three well-beaten eggs.

One tea-cup of rolled sugar, beaten into the eggs.

Turn it into buttered pans, and bake twenty minutes.

Some like them better without the sugar.
Bachelor’s Corn Cake

A pint of sifted corn meal, and a teaspoonful of salt.

Two spoonfuls of butter, and a quarter of a cup of cream.

Two eggs well beaten.

Add milk, till it is a thin fritter batter, and bake in deep tin pans.
Beat it well, and bake with a quick heat, and it rises like pound cake.
Mrs. W.’s Corn Cake

One pint of milk, and one pint of cream.

Two eggs, well beaten, and a teaspoonful of salt.

A teaspoonful of saleratus, dissolved in a little hot water.

Indian meal, enough to make a thick batter.

Throw the salt into the meal. Then stir in the milk and cream slowly.
Beat the eggs, and add them. Add the saleratus last. Bake it one hour
in shallow pans, well buttered.
Corn Muffins

One quart of Indian meal, sifted.

A heaping spoonful of butter.

One quart of milk, and a salt spoonful of salt.

Two tablespoonfuls of distillery yeast, and one of molasses.

Let it rise four or five hours. Bake in muffin rings.

The same will answer to bake in shallow pans, like corn cake. Bake one
hour.

Graham, or unbolted flour, is good made by this receipt.
Savoy Biscuit

Beat six eggs into one pound of sugar, until white. Grate the outside
of a lemon into it, mix in three quarters of a pound of flour, and drop
them on buttered paper, a spoonful at a time.
Cream Cakes

One quart of cream.

One quart of sifted flour.

One salt spoon of salt.

A wine-glass of distillery yeast, or twice as much home-brewed.

When quite light, bake in cups, or muffin rings.
Wheat Muffins

One pint of milk, and two eggs.

One tablespoonful of yeast, and a salt spoonful of salt.

Mix these ingredients with sufficient flour to make a thick batter. Let
it rise four or five hours, and bake in muffin rings. This can be made
of unbolted flour, adding two great spoonfuls of molasses, and it is
very fine.
Albany Breakfast Cakes

Ten well-beaten eggs.

Three pints of milk, blood warm.

A quarter of a pound of melted butter, and two teaspoonfuls of salt.

A teaspoonful of saleratus, dissolved in a spoonful of hot water.

Make a thick batter with white Indian meal, and bake in buttered tins,
an inch thick when put in. Bake thirty or forty minutes, in a quick
oven.
Sally Lunn

Seven cups of sifted flour.

Half a tea-cup of butter, warmed in a pint of milk.

One salt spoonful of salt, and three well-beaten eggs.

Two tablespoonfuls brewer’s yeast. If the yeast is home-made, use twice
as much.

Pour this into square pans, to rise, and then bake it before it sours.

With brewer’s, or distillery yeast, it will rise in two or three hours,
and must not be made over night. With home-brewed yeast, it rises in
four or five hours.
Cream Tea Cakes

One quart of flour, and a teaspoonful of salt.

One pint of sour cream, and half a tea-cup of melted butter.

Half a teaspoonful of saleratus, in a spoonful of hot water.

Mix lightly in dough, to mould in small cakes and bake in buttered tins.
Buttermilk Short Cakes

Two quarts of flour, and a teaspoonful of salt.

Rub in two tea-cups full of soft butter, or lard, or beef drippings.

Work it up into a paste, with sour milk or buttermilk, and add a
heaping teaspoonful of saleratus, dissolved in a spoonful of hot water.

Make a soft dough, and mould it into cakes, and bake it in buttered
tins. If the shortening is fresh, add another teaspoonful of salt.
Wafers

Two tablespoonfuls of rolled white sugar.

Two tablespoonfuls of butter.

One coffee-cup of flour, and essence of lemon, or rose water to flavor.

Add milk enough for a thick batter, bake in wafer irons, buttered, and
then strew on white sugar.
Pennsylvania Flannel Cakes

One quart of milk, and half a teaspoonful of salt.

Three eggs, the whites beaten separately to a stiff froth.

Mix the milk, salt, and yolks, stir in flour till a batter is made,
suitable for griddle cakes. Then, when ready to bake, stir in the
whites.

_Rye flour_ is very fine, used in this way, instead of wheat, but the
cakes adhere so much that it is difficult to bake them. Many love them
much better than the wheat.
Kentucky Corn Dodgers

Three pints of _unsifted yellow_ corn meal.

One tablespoonful (heaped) of lard.

One pint of milk.

Work it well, and bake in cakes the size of the hand, and an inch thick.
Ohio Corn Cake

One pint of thick sour cream, and one quart of milk, or buttermilk. If
cream cannot be got, add a tablespoonful of melted lard, or butter.

Dissolve enough saleratus in the above to sweeten it, and thicken with
yellow corn meal to the consistency of pound cake. Put it in buttered
pans, an inch thick, and bake in a quick oven.
Scarborough Puffs

Take one pint of new milk, and boil it. Take out one cup full, and
stir into it flour enough to make a thick batter. Pour this into the
_boiling_ milk. Stir and boil until the whole is thick enough to hold
a silver spoon standing upright. Then take it from the fire, and stir
in six eggs, one by one. Add a teaspoonful of salt, and less than a
tablespoonful of butter. Drop them by the spoonful into boiling lard,
and fry like doughnuts. Grate on the outside sugar and spice.—(Maine
Receipt.)
Cream Griddle Cakes

One pint of thick cream, and a pint of milk.

Three eggs, and a teaspoonful of salt.

Make a batter of fine flour, and bake on a griddle.
Crumpets

A quart of warm milk, and a teaspoonful of salt.

Half a gill of distillery yeast, and flour enough for a batter, not
very stiff.

When light, add half a cup of melted butter, or a cup of rich cream,
let it stand twenty minutes, and then bake it as muffins, or in cups.
Fine Cottage Cheese

Let the milk be turned by rennet, or by setting it in a warm place. It
must not be _heated_, as the oily parts will then pass off, and the
richness is lost. When fully turned, put it in a coarse linen bag, and
hang it to drain several hours, till all the whey is out. Then mash it
fine, salt it to the taste, and thin it with good cream, or add but
little cream and roll it into balls. When thin, it is very fine with
preserves or sugared fruit.

It also makes a fine pudding, by thinning it with milk, and adding eggs
and sugar, and spice to the taste, and baking it. Many persons use milk
when turned for a dessert, putting on sugar and spice. Children are
fond of it.
General Directions in regard to Puddings and Custards

Make pudding-bags of thick close sheeting, to shut out the water.
Before putting in the pudding, put the bag in water, and wring it out,
then flour the inside thoroughly. In tying it, leave room to swell;
flour and Indian need a good deal, and are hard and heavy if cramped.

Put an old plate in the bottom of the pot, to keep the bag from burning
to the pot. Turn the pudding after it has been in five minutes, to keep
the heavy parts from settling. Keep the pudding covered with water, and
do not let it stop boiling, as this will tend to make it water soaked.
Fill up with _boiling_ water, as cold would spoil the pudding. Dip the
bag a moment in cold water, just before turning out the pudding.

Avoid stale eggs. When eggs are used, the whites should be beat
separately, and put in the last thing. In many cases, success depends
upon this. Never put eggs into very hot milk, as it will poach them.
Wash the salt out of butter used to butter pans, as otherwise it
imparts a bad taste to the outside.

Put almonds in hot water till you are ready to blanch, or skin them,
and put orange, or rose water with them when you pound them, to prevent
adhesion. Boil custards in a vessel set in boiling water.
Little Girl’s Pie

Take a deep dish, the size of a soup plate, fill it, heaping, with
peeled tart apples, cored and quartered; pour over it one tea-cup
of molasses, and three great spoonfuls of sugar, dredge over this a
considerable quantity of flour, enough to thicken the syrup a good
deal. Cover it with a crust made of cream, if you have it, if not,
common dough, with butter worked in, or plain pie crust, and lap the
edge over the dish, and pinch it down tight, to keep the syrup from
running out. Bake about an hour and a half. Make several at once, as
they keep well.
Little Boy’s Pudding

One tea-cup of rice. One tea-cup of sugar. One half tea-cup of butter.
One quart of milk. Nutmeg, cinnamon, and salt to the taste.

Put the butter in melted, and mix all in a pudding dish, and bake it
two hours, stirring it frequently, until the rice is swollen.

This is good made without butter.
Children’s Fruit Dumpling

Invert a plate in a preserve kettle, or an iron or brass kettle. Put in
a quart or more of sliced apples or pears. Put in no water or sugar,
but simply roll out some common dough an inch thick, and just large
enough to cover them, and hang it over the fire fifteen or twenty
minutes. When the fruit is cooked the dough will have risen to a fine
puff, and also be cooked. There must not be any thing laid on the top
of the dough to prevent it from rising, but the kettle may be covered.
When it is done, take off the dough cover, with a fork and skimmer, put
it on to a plate, pour the fruit into a round dish, put the cover on,
and eat it with a sweet sauce. It is more healthful, and much better
than dumplings boiled the common way.
Birth-day Pudding

Butter a deep dish, and lay in slices of bread and butter, wet with
milk, and upon these sliced tart apples, sweetened and spiced. Then lay
on another layer of bread and butter and apples, and continue thus till
the dish is filled. Let the top layer be bread and butter, and dip it
in milk, turning the buttered side down. Any other kind of fruit will
answer as well. Put a plate on the top, and bake two hours, then take
it off and bake another hour.
Children’s Boiled Fruit Pudding

Take light dough and work in a little butter, roll it out into a very
thin large layer, not a quarter of an inch thick. Cover it thick with
strawberries, and put on sugar, roll it up tight, double it once or
twice and fasten up the ends. Tie it up in a bag, giving it room to
swell. Eat it with butter, or sauce not very sweet.

Blackberries, whortleberries, raspberries, apples, and peaches, all
make excellent puddings in the same way.
English Curd Pie

One quart of milk. A bit of rennet to curdle it.

Press out the whey, and put into the curds three eggs, a nutmeg, and a
tablespoonful of brandy. Bake it in paste, like custard.
Fruit Fritters

A pint of milk. A pint and a half of flour. Two teaspoonfuls of salt.
Six eggs, and a pint of cream if you have it; if not, a pint of milk
with a little butter melted in it.

Mix with this, either blackberries, raspberries, currants,
gooseberries, or sliced apples or peaches, and fry it in small cakes in
sweet lard. Eat with a sauce of butter beat with sugar, and flavored
with wine or nutmeg, or grated lemon peel.