wendys-llc/domestic-receipts huggingface dataset:
To make nice Crayons for Blackboards

These directions are given by Prof. Turner, of the American Asylum for
the Deaf and Dumb, as follows:

“Take 5 pounds of Paris white, 1 pound of Wheat flour, wet with water,
and knead it well; make it so stiff that it will not stick to the
table, but not so stiff as to crumble and fall to pieces when it is
rolled under the hand.

“To _roll_ out the crayons to the proper size, two boards are needed,
_one_ to roll them _on_; the _other_ to roll them _with_. The first
should be a smooth pine board three feet long and nine inches wide. The
other should also be pine, a foot long and nine inches wide, having
nailed on the under side near each edge a slip of wood one-third of
an inch thick, in order to raise it so much above the under board as
that the crayon, when brought to its proper size, may lie between them
without being flattened.

“The mass is rolled into a ball, and slices are cut from one side of
it about one-third of an inch thick: these slices are again cut into
strips about four inches long and one-third of an inch wide, and
rolled separately between these boards until smooth and round.

“Near at hand should be another board 3 feet long and 4 inches wide,
across which each crayon, as it is made, should be laid, so that the
ends may project on each side--the crayons should be laid in close
contact, and straight. When the board is filled, the ends should all
be trimmed off so as to make the crayons as long as the width of the
board. It is then laid in the sun, if in hot weather, or if in winter,
near a stove or fireplace, where the crayons may dry gradually, which
will require twelve hours. When thoroughly dry they are fit for use.

“An experienced hand will make 150 in an hour.” Young boys can make
them and sell to their companions.
Stewed Beef

Take a shank or hock of beef, with all the meat belonging to it, and
put it into a pot full of water early in the morning and throw in a
tablespoonful of salt. Let it simmer _very_ slowly, till the beef is
soft, and cleaves from the bone, and the water is reduced to about two
quarts. Then peel some potatoes, and cut them in quarters, and throw in
with two teaspoonfuls of black pepper, two of sweet marjoram, and two
of thyme, or summer savory. Add some _celery flavor or sauce_, and more
salt if it requires it. Stew until the potatoes are cooked enough, but
not till they are mashed. Then take dry bread, and throw in, breaking
it into small pieces, and when soaked, take up the whole and serve it,
and everybody will say it is about the best dish they ever tasted.

Those who love onions slice in three or four with the potatoes. Rice
can be put in instead of bread.
Tomato Beef

Stew a shank or hock of beef as above, except you put in nine or ten
peeled tomatoes instead of potatoes and sweet herbs, and also leave out
the bread. Some would add a little chopped onion. This is excellent and
a very healthful mode of preparing beef, especially if it is tough.
A good Way to use Cold Rice

Heat the rice in milk, add a well-beaten egg or two, a little salt,
butter, and sugar, let it boil up once, and then grate on nutmeg.
To prepare Good Toast

Toast the bread very quick, dip each slice in boiling water as soon as
you have toasted it, and then lay thin bits of butter over. Cover and
keep hot as you proceed. A _tin bonnet_ is very useful for this. Make
milk toast in the same way, keeping the milk at nearly boiling heat. It
is better to spread the butter thin on to the toast after it is dipped
in hot milk, than to melt it in it.
A Good Pudding

Line a buttered dish with slices of wheat bread, first dipped in milk.
Fill the dish with sliced apple, and add sugar and spice. Cover with
slices of bread soaked in milk, cover close with a plate, and bake
three hours.
Loaf Pudding

When bread is too stale, put a loaf in a pudding-bag and boil it in
salted water an hour and a half, and eat it with hard pudding sauce.
A Plain Lemon Pudding

Nine spoonfuls of grated apple, one grated lemon, (peel and pulp,) half
a cup of butter, and three eggs. Mix and bake, with or without a crust,
about an hour. Cream improves it.
An Excellent Indian Pudding without Eggs

Take seven heaping spoonfuls of Indian meal, half a teaspoonful of
salt, two spoonfuls of butter or sweet lard, a teacup of molasses, and
two teaspoonfuls of ginger or cinnamon, to the taste. Pour into these
a quart of milk while boiling hot. Mix well, and put it in a buttered
dish. Just as you set it in the oven stir in a teacup of cold water,
which will produce the same effect as eggs. Bake three quarters of an
hour, in a dish that will not spread it out thin.
Pork and Potato Balls

Take one-third chopped salt pork or ham, either raw or cooked, and
two-thirds of cold cooked potatoes chopped fine. Mix them up with egg,
_a little_ salt and pepper, and then make into balls and fry, or merely
cook in a skillet.

Chop cold potatoes fine, and then add some pork fat and a little
pepper, salt, and water, and warm slowly, and it is very good.
Oyster Pie

Make a crust by working flour into mashed boiled potatoes with a little
salt. Line a deep dish with it, invert a small teacup in the middle to
hold the juice in and to hold up the upper crust. Put in the oysters
with a little pepper and butter, and dredge in some flour. Cover with
crust, make a large slit on the top, and bake an hour.
Green Corn Patties (like Oysters)

Twelve ears of sweet corn grated. (Yellow corn will do, but not so
well.)

One teaspoonful of salt and one of pepper.

One egg beaten into two tablespoonfuls of flour.

Mix, make into small cakes, and fry brown in butter or sweet lard.
Ohio Wedding Cake (Mrs. K.)

Two pounds of flour.

One pound of butter.

One pound of sugar--brown is best.

Two pounds of currants or one of raisins.

Ten eggs.

Two teacups of molasses.

One gill of wine, and one of brandy.

One gill of cream, spice and citron to the taste.

Mix the butter and sugar, add the molasses, then the beaten yolks of
eggs, then the flour, then the spice, wine, and cream, then the whites
of the eggs in a stiff froth. Put in the fruit in the manner previously
directed, and the citron with it at the same time. This is a very fine
cake.
Best Way of making Corn Cakes of all Sorts

There is often a sharp and strong taste to corn meal, which is remedied
by wetting it up the day before it is used. The best kind of corn cakes
are made by wetting up a large quantity of Indian meal with milk, and
letting it stand for several days. Take a quantity of it, and first
make it as thin as you want, either for griddle cakes, or drop cakes,
or thicker cakes. Add salt and a spoonful of melted butter or lard
for every quart, also sugar to your taste. A little always improves
all corn cakes. Then dissolve soda or salaratus, a teaspoonful for
each quart. If it is very sour it will want more, and _tasting_ is the
surest guide. Just as you are ready to bake, stir in enough salaratus
to sweeten it, and stir quickly and only long enough to mix it well,
and then _bake immediately_ in buttered tins.

Domestics often use too much salaratus, which is bad for the stomach,
and the housekeeper should ascertain by trial the right quantity, and
then direct to have it _carefully measured_ every time. Corn cakes,
made as above, just thick enough to form into round cakes half an inch
thick and baked on a griddle, are excellent.
Molasses Candy

As all children are fond of this article, the following directions may
be acceptable. Boil the molasses (maple is the best) till it will, if
dropped in cold water, become crisp. Then, for each quart, put into it
an even teaspoonful of salaratus dissolved in a little warm water, and
stir it till well mixed. This makes it tender and crisp. Take a part
and cool it in a buttered pan, to work white and draw into sticks. Into
the remainder stir roasted corn, either pounded or whole, or peanuts or
almonds, or walnuts or hazelnuts.

_Whole Popped_ corn made into cakes with candy is excellent. Roasted
corn pounded and mixed with half the quantity of maple sugar is good,
and some eat it thus in milk.
To make Simple Cerate

Melt together equal quantities of white wax and spermaceti, and then
add an equal quantity of sweet oil, or a little more.

Never use rancid oil.
Best Remedy for Burns

Pound and sift _wood soot_, and mix it with sweet lard, and apply it,
spread on linen rags. It will ease a burn quicker than anything. If
the skin is off, the great thing is to keep it covered close from the
air. If the burns are large and bad, give salts or cream tartar as a
cathartic.
Ginger Tea

Pour half a pint of boiling water on to a teaspoonful of ginger; add
sugar and milk to the taste.
Indian Bannock

Take one pint of Indian meal, and stir into it a pint of sour milk,
half a teaspoonful of salt, a spoonful of molasses, and a spoonful
of melted butter. Beat two eggs and add, and then stir in a pint of
wheat flour. Then thin it with milk to the consistency of drop cakes,
and when ready to bake, stir in a heaping teaspoonful of salaratus
dissolved in hot water. Pour into square buttered tins an inch thick,
and bake fifteen minutes.
Egg and Bread

Put bread crumbs into a sauce pan, with cream, salt, and pepper, and a
little grated nutmeg. When the bread has absorbed the cream, break in
eight eggs and fry it like an omelet, or bake it in buttered tins, or
muffin rings.
Floating Island

Beat the whites of eggs till _very_ stiff, then put in one
tablespoonful of some acid jelly for each white, and beat it a good
while. Boil rich sweetened milk, and put it in a glass dish, and _when
cold_, put the jelly and eggs on the top.
A New Mode of cooking Cucumbers

Pare them, cut them in quarters lengthwise, dip them in corn meal or
wheat flour, pepper and salt them, and then fry them brown, and they
are very fine.


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Transcriber's Notes

Obvious typographical errors have been silently corrected. Variations
in hyphenation, spelling and punctuation remain unchanged.

Italics are represented thus _italic_.

The following changes have been made.

In the section on Kitchen Furniture

 a vial tunnel, a larger tunnel
  has been changed to
 a vial funnel, a larger funnel

In the section Items of Advice

 Boil old earthen soaked with grease in hot ley, and it will cleanse it.
  has been changed to
 Boil old earthenware soaked with grease in hot lye, and it will
 cleanse it.







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