[ { "messages": [ { "from": "human", "value": "Provide information on Beef" }, { "from": "gpt", "value": "[Illustration: Fig. 1.\n\n 1. Cheek. 2. Neck. 3. Chuck Rib, or Shoulder having four Ribs. 4.\n Front of the Shoulder, or Shoulder Clod, sometimes called Brisket.\n 5. Back of the Shoulder. 6. Fore Shin, or Leg. 7,7. Plate pieces;\n the front one is the Brisket, and the back one is the Flank, and is\n divided again into the Thick Flank, or Upper Sirloin, and the Lower\n Flank. 8. Standing Ribs, divided into First, Second, and Third Cuts.\n The First Cut is next to the Sirloin, and is the best. 9. Sirloin. 10.\n Sirloin Steak. 11. Rump, or Etch Bone. 12. Round, or Buttock. 13. Leg,\n or Hind Shank.]" } ] }, { "messages": [ { "from": "human", "value": "Provide information on Veal" }, { "from": "gpt", "value": "[Illustration: Fig. 2.\n\n 1. Head and Pluck. 2. Rack and Neck. 3. Shoulder. 4. Fore Shank, or\n Knuckle. 5. Breast. 6. Loin. 7. Fillet, or Leg. 8. Hind Shank, or\n Knuckle.]\n\n\n[Illustration: _Mutton._\n\nFig. 3.\n\n 1. Shoulder. 2, 2. Neck, or Rack. 3. Loin. 4. Leg. 5. Breast.\n\n A _Chine_ is two Loins.\n\n A _Saddle of Mutton_ is two Legs and two Loins.]\n\n\n[Illustration: _Pork._\n\nFig. 4.\n\n 1. Leg. 2. Hind Loin. 3. Fore Loin. 4. Spare Rib. 5. Hand. 6. Spring.\n\n _A Lamb_ is divided into two fore quarters and two hind quarters.\n\n _Venison._ In this country nothing is used but the hind quarter. Two\n legs and two loins are called a _Saddle_.]" } ] }, { "messages": [ { "from": "human", "value": "Provide information on Beef" }, { "from": "gpt", "value": "The _Sirloin_ is to be roasted, and it is considered the best piece for\nsteaks. The piece next forward of the Sirloin is about as good as any\nfor roasting.\n\nThe _Rump_ is to be corned, or cooked _\u00e0 la mode_.\n\nThe _Round_ is used for corning, or _\u00e0 la mode_.\n\nThe _Edge_ or _Etch Bone_ is corned, or for soup.\n\nThe _Hock_ or _Shin_ is used for soups.\n\nThe _Rib_ pieces of the fore quarter are used as roasting pieces. The\n_first cut_, which is next the Sirloin, is the best, and the others are\nbetter for corning.\n\nThe _Head_ is used for mince pies, and the _Tongue_ for smoking. The\n_Legs_ are used for soups.\n\nThe remaining pieces are used for salting down, stews, soups, and mince\npies, according to various tastes.\n\nThe _Tallow_ is to be tried up for candles." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Veal" }, { "from": "gpt", "value": "The _Loin_ is used for roasting.\n\nThe _Fillet_ (which is the leg and hind flank) is used for cutlets, or\nto stuff and boil, or to stuff and roast.\n\nThe _Chump end_ of the loin is used for roasting.\n\nThe _Knuckles_ are used for broths.\n\nThe _Neck_ is used for stews, pot pies, and broths, as are most of the\nremaining pieces.\n\nMany persons roast the fore quarter, which is divided into two pieces,\ncalled the brisket, or breast, and the rack." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Mutton" }, { "from": "gpt", "value": "The _Leg_ is boiled, or stuffed and roasted.\n\nThe _Loin_ is roasted.\n\nThe rest are for boiling, or corning.\n\nThe Loin is chopped into pieces for broiling, called _Mutton Chops_.\n\nThe Leg is often cut into slices and broiled.\n\nMany cure and smoke the leg, and call it smoked venison." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Pork" }, { "from": "gpt", "value": "The _Shoulder_ and _Ham_ are used for smoking.\n\nThe _Spare Rib_ is used for roasting, and often is used as including\nall the ribs.\n\nThe _Shoulder_ sometimes is corned and boiled.\n\nThat which is to be salted down must have all the lean taken out, which\nis to be used for sausages, or broiling.\n\nThe _Feet_ use for jelly, head cheese, and souse." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Directions for cutting up a Hog" }, { "from": "gpt", "value": "Split the Hog through the spine, take off each half of the head behind\nthe ear, then take off a piece front of the shoulder and next the head,\nsay four or five pounds, for sausages.\n\nThen take out _the leaf_ which lies around the kidneys, for lard.\n\nThen, with a knife, cut out the whole mass of the lean meat, except\nwhat belongs to the shoulder and the ham.\n\nThen take off the ham and the shoulder. Then take out all the fat to be\nused for lard, which is the loose piece, directly in front of the ham.\n\nNext cut off a narrow strip from the spring, or belly, for sausage\nmeat. Cut up the remainder, which is clear Pork, for salting, in four\nor five strips of nearly equal width. Take off the cheek, or jowl, of\nthe head for smoking with the ham; and use the upper part for boiling,\nbaking, or head cheese.\n\nThe feet are boiled and then fried, or used for jelly. It is most\neconomical to try up the thin flabby pieces for lard to cook with.\n\nThe leaf fat try by itself, for the nicest cooking.\n\nClean all the intestines of the fat for lard. That which does not\nreadily separate from the larger intestines use for soap grease.\n\nOf the insides, the liver, heart, sweet-breads, and kidneys, are\nsometimes used for broiling or frying. The smaller intestines are used\nfor sausage cases.\n\nIn salting down, leave out the bloody and lean portions, and use them\nfor sausages." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To try out Lard" }, { "from": "gpt", "value": "Take what is called _the leaves_ and take off all the skin, cut it\ninto pieces an inch square, put it into a clean pot over a slow fire,\nand try it till the scraps look a reddish brown, taking great care not\nto let it burn, which would spoil the whole. Then strain it through a\nstrong cloth, into a stone pot, and set it away for use.\n\nTake the fat to which the smaller intestines are attached (not the\nlarge ones), and the flabby pieces of pork not fit for salting, try\nthese in the same way, and set the fat thus obtained where it will\nfreeze, and by spring the strong taste will be gone, and then it can be\nused for frying." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Directions for salting down Pork" }, { "from": "gpt", "value": "Cover the bottom of the barrel with salt an inch deep. Put down one\nlayer of Pork and cover that with salt, half an inch thick. Continue\nthus till the barrel is full. Then pour in as much strong pickle as the\nbarrel will receive. Always see that the Pork does not rise above the\nbrine. When a white scum, or bloody-looking matter rises on the top,\nscald the brine and add more salt.\n\nLeave out bloody and lean pieces for sausages.\n\nThe Pork ought to be packed as tight as possible, and _always_ kept\n_under_ the brine. Some use a stone for this purpose. In salting down\na new supply, take the old brine, boil it down and remove all the scum,\nand then use it to pour over the Pork." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Mr. H. H.\u2019s Receipt for Curing Hams" }, { "from": "gpt", "value": "Take an ounce of saltpetre for each ham, and one pint of molasses to\nevery pound of saltpetre.\n\nThen take a quarter of a pound of common salt for every pint of\nmolasses used.\n\nHeat the mixture till it nearly boils, and smear the _meat_ side with\nit, keeping the mixture hot and rubbing it in well, especially around\nthe bones and recesses.\n\nLet the hams lie after this from four to seven days, according to the\nsize of the hams.\n\nThen place them in a salt pickle, strong enough to bear an egg, for\nthree weeks. Then soak eight hours in fresh water.\n\nThen hang in the kitchen, or other more convenient place, to dry for a\nfortnight. Then smoke from three to five days, or till well smoked.\n\nThen wrap them up in strong tar paper, tying it close.\n\nThen tie them tight in bags of coarse unbleached cotton, stuffing in\nshavings, so that no part of the paper touches the cotton. Hang them\nnear the roof in a garret, and they will never give you any trouble." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To prepare Cases for Sausages" }, { "from": "gpt", "value": "Empty the cases, taking care not to tear them. Wash them thoroughly,\nand cut into lengths of two yards each. Then take a candle rod, and\nfastening one end of a case to the top of it, turn the case inside\noutward. When all are turned, wash very thoroughly and scrape them with\na scraper made for the purpose, keeping them in warm water till ready\nto scrape. Throw them into salt and water to soak till used. It is a\nvery difficult job to scrape them clean without tearing them. When\nfinished they look transparent and very thin." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sausage Meat" }, { "from": "gpt", "value": "Take one-third fat and two-thirds lean pork and chop them, and then to\nevery twelve pounds of meat, add twelve large even spoonfuls of pounded\nsalt, nine of sifted sage, and six of sifted black pepper. Some like a\nlittle summer savory. Keep them in a cool and dry place." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Bologna Sausages" }, { "from": "gpt", "value": "Take equal portions of veal, pork, and ham, chop them fine, season with\nsweet herbs and pepper, put them in cases, boil them till tender, and\nthen dry them." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Another Receipt for Sausage Meat" }, { "from": "gpt", "value": "To twenty-five pounds of chopped meat, which should be one-third fat\nand two-thirds lean, put twenty spoonfuls of sage, twenty-five of salt,\nten of pepper, and four of summer savory." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Pickle for Beef, Pork, Tongues, or Hung Beef" }, { "from": "gpt", "value": "Mix, in four gallons of water, a pound and a half of sugar or molasses,\nand of saltpetre two ounces. If it is to last a month or two, put in\nsix pounds of salt; if you wish to keep it over the summer, use nine\npounds of salt. Boil all together gently, and skim, and then let it\ncool.\n\nPut the meat in the vessel in which it is to stand, pour the pickle on\nthe meat till it is covered, and keep it for family use.\n\nOnce in two months boil and skim the pickle, and throw in two ounces of\nsugar and half a pound of salt.\n\nWhen tongues and hung beef are taken out, wash and dry the pieces, put\nthem in paper bags and hang in a dry, warm place. In very hot weather,\nrub the meat well with salt before it is put in the pickle, and let it\nlie three hours for the bloody portion to run out. Too much saltpetre\nis injurious." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Another by measure, and with less trouble" }, { "from": "gpt", "value": "For every gallon of cold water, use a quart of rock salt, a tablespoon\nheaping full of saltpetre, six heaping tablespoonfuls of brown sugar,\nand two quarts of blown salt. No boiling is needed; keep it as long as\nthere is salt undissolved at the bottom. When scum rises scald it, and\nadd more sugar, salt, and saltpetre. Keep weights on the meat to keep\nit under.\n\nIn very hot weather fresh meat will often spoil if it is put in cold\npickle. At such times put the meat into hot pickle and boil it for\ntwenty minutes, and the meat will keep a month or more. If you save the\npickle, add a little more salt to it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To salt down Beef to keep the year round" }, { "from": "gpt", "value": "To one hundred pounds of beef, take four quarts of rock salt pounded\nvery fine, four ounces of saltpetre made very fine, four pounds of\nbrown sugar, all well mixed.\n\nScatter some over the bottom of the barrel, lay down one layer, and\nover that scatter the proportion of salt belonging to such a portion\nof the meat, allowing rather the most to the top layers. Pack all down\nvery close, and if any scum should rise, sprinkle a pint or more of\nsalt over the top." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Cleanse Calf\u2019s Head and Feet" }, { "from": "gpt", "value": "Wash clean, and sprinkle pounded rosin over the hair, dip in boiling\nwater and take out immediately, and then scrape them clean. Then soak\nthem in water four days, changing the water every day." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Prepare Rennet" }, { "from": "gpt", "value": "Take the stomach of a new-killed calf, and do not wash it, as it\nweakens the gastric juice. Hang it in a cool and dry place five days\nor so, then turn the inside out and slip off the curds with the hand.\nThen fill it with salt, with a little saltpetre mixed in, and lay it in\na stone pot, pouring on a teaspoonful of vinegar, and sprinkling on a\nhandful of salt. Cover it closely and keep for use.\n\nAfter six weeks, take a piece four inches square and put it in a bottle\nwith five gills of cold water and two gills of rose brandy, stop it\nclose, and shake it when you use it. A tablespoonful is enough for a\nquart of milk." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Smoked Boiled Tongues" }, { "from": "gpt", "value": "Soak them in cold water all night, then wash them and boil for four or\nfive hours, according to the size. When cooked, take off the skin and\ngarnish with parsley." } ] }, { "messages": [ { "from": "human", "value": "Provide information on \u00c0 la Mode Beef" }, { "from": "gpt", "value": "Take a round of beef, cut it full of holes entirely through it, roll\nstrips of raw salt pork in a seasoning made of thyme, cloves, and\npepper and salt, half a teaspoonful of each; then draw these strips\nthrough the holes in the beef.\n\nPut some small onions, say half a dozen, with a quarter of a pound of\nbutter into a sauce-pan with two great spoonfuls of milk and stew them\ntill soft, put your beef and these onions in a pot, (you can stew the\nonions in the pot instead of the sauce-pan if you prefer it,) pour on\nhot water just enough to cover it, and let it cook slowly four or five\nhours. Just before taking it up, add a pint of wine, either Port or\nClaret. The onions can be cooked separately if preferred." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Another \u00e0 la Mode Beef" }, { "from": "gpt", "value": "If you have about five pounds of beef, take one pound of bread, soak\nit in water, pour off the water and mash it fine, adding a bit of\nbutter the size of half a hen\u2019s egg, salt, mace, pepper, cloves, half a\nteaspoonful each, pounded fine.\n\nMix all with a tablespoonful of flour and two eggs.\n\nThen cut holes through the beef and put in half of this seasoning, and\nput it in a bake-pan with boiling water enough to cover it.\n\nPut the pan lid, heated, over it, and a few coals on it, and let\nit stew two hours, then take it up and spread the other half of the\ndressing on the top, and add butter the size of a hen\u2019s egg, heat the\npan lid again hot enough to brown the dressing, and let it stew again\nan hour and a half.\n\nWhen taken up, if the gravy is not thick enough, add a teaspoonful of\nflour wet up in cold water, then add a couple of glasses of white wine\nto the gravy, and a bit of butter as large as a walnut." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Boil a Leg of Veal or Mutton" }, { "from": "gpt", "value": "Make a stuffing of bread, and a quarter as much of salt pork, chopped\nfine and seasoned with sweet herbs, pepper and salt. Make deep gashes,\nor what is better, take out the bone with a carving knife, and fill up\nwith stuffing, and sew up the opening with strong thread. When there is\na flap of flesh, lap it over the opening and sew it down.\n\nPut it into a large pot and fill it with water, putting in a\ntablespoonful of salt, and let it simmer slowly three hours. If it is\nneedful to add water, pour in boiling water. When it is done take it\nup, and save the broth for next day\u2019s dinner." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Pot Pie, of Beef, Veal, or Chicken" }, { "from": "gpt", "value": "The best way to make the crust is as follows. Peel, boil, and mash\na dozen potatoes, add a teaspoonful of salt, two great spoonfuls of\nbutter, and half a cup of milk, or cream. Then stiffen it with flour,\ntill you can roll it. Be sure to get all the lumps out of the potatoes.\nSome persons leave out the butter.\n\nSome roll butter into the dough of bread, others make a raised biscuit\nwith but little shortening, others make a plain pie crust. But none are\nso good and healthful as the potato crust.\n\nTo prepare the meat, first fry half a dozen slices of salt pork, and\nthen cut up the meat and pork, and boil them in just water enough to\ncover them, till the meat is nearly cooked. Then peel a dozen potatoes,\nand slice them thin. Then roll the crust half an inch thick, and cut\nit into oblong pieces. Then put alternate layers of crust, potatoes,\nand meat, till all is used. The meat must have salt and pepper\nsprinkled over each layer. The top and bottom layer must be crust.\nLastly, pour on the liquor in which the meat was boiled, until it just\ncovers the whole, and let it simmer till the top crust is well cooked,\nsay half or three quarters of an hour. If you have occasion to add\nmore liquor, or water, it must be _boiling hot_, or the crust will be\nspoilt. The excellence of this pie depends on having light crust, and\ntherefore the meat must first be nearly cooked before putting it in the\npie, and the crust must be in only just long enough to cook, or it will\nbe clammy and hard. When nearly done, the crust can be browned, with\nhot coals on a bake-lid. Great care is needed not to burn the crust,\nwhich should not be put where the fire reached the pot on the bottom." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Calf\u2019s Head" }, { "from": "gpt", "value": "Take out the brains and boil the head, feet, and lights, in salted\nwater, just enough to cover them, about two hours. When they have\nboiled nearly an hour and a half, tie the brains in a cloth and put\nthem in to boil with the rest. They should previously be soaked half an\nhour in cold water. When the two hours have expired, take up the whole,\nand mash the brains fine, and season them with bread crumbs, pepper,\nsalt, and a glass of Port or Claret, and use them for sauce. Let the\nliquor remain for a soup the next day. It serves more handsomely to\nremove all the bones." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Curried Dishes" }, { "from": "gpt", "value": "Chickens and veal are most suitable for curries. Boil the meat till\ntender, and separate the joints. Put a little butter in a stew-pan\nwith the chickens, pour on a part of the liquor in which the meat was\nboiled, enough nearly to cover it, and let it stew twenty minutes more.\n\nPrepare the curry thus: for four pounds of meat, take a tablespoonful\nof curry powder, a tea-cup of _boiled_ rice, a tablespoonful of flour,\nand another of melted butter, a tea-cup of the liquor, and half a\nteaspoonful of salt, mix them, and pour them over the meat and let it\nstew ten minutes more.\n\nRice should be boiled for an accompaniment." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Prepare Curry Powder" }, { "from": "gpt", "value": "One ounce of ginger, one ounce of mustard, one of pepper, three of\ncoriander seed, three of tumeric, half an ounce of cardamums, quarter\nof an ounce of Cayenne pepper, quarter of an ounce of cinnamon, and\nquarter of an ounce of cummin seed. Pound them fine, sift them, and\ncork them tight in a bottle." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Veal Stew" }, { "from": "gpt", "value": "Cut four pounds of veal into pieces three inches long and an inch\nthick, put it into the pot with water enough to cover it, and rise an\ninch over. Add a teaspoonful of salt, and put in four or five good\nslices of salt pork, and half a tea-cup of rice, butter the size of\na hens egg, and season with pepper, salt, and sweet herbs, and let\nit simmer slowly till the rice is quite soft, allowing half an hour\nto heat and an hour to simmer. If there is too little water, pour in\n_boiling_ water.\n\nAdding a little curry turns it into a dish of curried veal, of which\nmany are very fond. Be sure and skim it well, just before it begins to\nsimmer.\n\n\n_Another Veal Stew_ (_very fine_).\n\nCut four pounds of veal into strips three inches long and an inch\nthick, peel twelve large potatoes and cut them into slices an inch\nthick, then spread a layer of veal on the bottom of the pot, and\nsprinkle a little salt and a very little pepper over it, then put a\nlayer of potatoes, then a layer of veal seasoned as before. Use up the\nveal thus, and over the last layer of veal put a layer of slices of\nsalt pork, and over the whole a layer of potatoes. Pour in water till\nit rises an inch over the whole, and cover it as close as possible,\nheat it fifteen minutes and simmer it an hour.\n\nTen minutes before taking up, put in butter the size of a hen\u2019s egg,\nstir in a thin batter made of two tablespoonfuls of flour. Many add\nsweet herbs to the salt and pepper." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Stew Birds" }, { "from": "gpt", "value": "Wash and stuff them with bread crumbs, seasoned with pepper, salt,\nbutter, or chopped salt pork, and fasten them tight. Line a stew-pan\nwith slices of bacon, add a quart of water and a bit of butter the size\nof a goose egg, or else four slices of salt pork.\n\nAdd, if you like, sliced onions and sweet herbs, and mace. Stew till\ntender, then take them up and strain the gravy over them. Add boiling\nwater if the liquor is too much reduced." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A fine Mutton Stew" }, { "from": "gpt", "value": "Take three quarts of peeled and sliced potatoes, three large onions,\npeeled and sliced, and mutton and ham cut into slices. Make layers\nfirst of potatoes, salted, and then with the mutton, sprinkled with\nsalt, pepper, gravy, or butter, and mushroom or tomato catsup, two\ntea-cups of water, and the ham in small quantities. Cover tight and\nstew for an hour and a half. Watch, and add boiling water if needed, as\nthere must be a good supply of gravy at the bottom." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A Sausage Stew" }, { "from": "gpt", "value": "Make a thick layer of slices of peeled potatoes, put on a little salt,\nand then cut up sausages over the potatoes. Continue alternate layers\nof potatoes and sausages, the top layer being potatoes, pour in a\nlittle water and some gravy, or butter, and if you have bits of ham mix\nthem with the sausages." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Bake Beef" }, { "from": "gpt", "value": "Take ten pounds of the buttock, rub it with salt and let it lie a day\nor two, then wash it, and make openings in the beef and insert bits\nof salt pork dipped in a mixture of powdered pepper, cloves, and fine\nminced onions, cover it, and let it bake four or five hours. Put a\npint of water and teaspoonful of salt in the baking pan and baste\noccasionally. Make a gravy of the drippings." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Beef, or Mutton and Potato Pie" }, { "from": "gpt", "value": "Take a deep dish, butter it, and put in it a layer of mashed potatoes,\nseasoned with butter, pepper, salt and minced onions. Take slices of\nbeef, or mutton, and season them with pepper and salt, lay them with\nsmall bits of salt pork over the potatoes. Then fill the dish with\nalternate layers, as above described, having the upper one potatoes.\nBake an hour, or an hour and a half." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Cook Pigeons" }, { "from": "gpt", "value": "Pigeons are good stuffed and roasted, or baked. They are better stewed\nthus:--Stuff them like turkeys, put them in a pot, breast downwards,\nand cover them with salted water an inch above the top, and simmer\nthem two hours if tender, and three if tough. When nearly done, stir\nin a bit of butter the size of a goose egg, for every dozen pigeons.\nTake them up and add a little flour paste to the gravy, with salt and\npepper, and pour some of it over them, and put the rest in a gravy dish." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Beef, or Veal Stewed with Apples (very good)" }, { "from": "gpt", "value": "Rub a stew-pan with butter, cut the meat in thin slices, and put in,\nwith pepper, salt, and apple sliced fine; some would add a little\nonion. Cover it tight, and stew till tender." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Boil a Turkey" }, { "from": "gpt", "value": "Make a stuffing for the craw, of chopped bread and butter, cream,\noysters, and the yolks of eggs. Sew it in, and dredge flour over the\nturkey, and put it to boil in cold water, with a spoonful of salt in\nit, and enough water to cover it well. Let it simmer for two hours and\na half, or if small, less time. Skim it while boiling. It looks nicer\nif wrapped in a cloth dredged with flour.\n\nServe it with drawn butter, in which are put some oysters." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Boil Corned Beef" }, { "from": "gpt", "value": "Put the beef in water enough to cover it, and let it heat slowly, and\nboil slowly, and be careful to take off the grease. Many think it much\nimproved by boiling potatoes, turnips, and cabbage with it. In this\ncase the vegetables must be peeled, and _all_ the grease carefully\nskimmed as fast as it rises. Allow about twenty minutes of boiling for\neach pound of meat." } ] }, { "messages": [ { "from": "human", "value": "Provide information on General Remarks" }, { "from": "gpt", "value": "Be sure you have your spit and tin oven very clean and bright, and for\nthis end wash them, if possible, before they get cold. If they stand,\npour boiling water on to them.\n\nHave a fire so large as to extend half a foot beyond the roaster each\nside.\n\nWhen meat is thin and tender, have a small, brisk fire. When your meat\nis large, and requires long roasting, have large solid wood, kindled\nwith charcoal and small sticks. Set the meat, at first, some distance\nfrom the place where it is to roast, so as to have it heat through\ngradually, and then move it up to roast.\n\nSlow roasting, especially at first, and still more for large pieces, is\nvery important.\n\nAllow about _fifteen minutes_ for each pound of most kinds of meat, and\nif it is cold weather, or the meat fresh killed, more time is required,\nprobably twenty minutes for each pound.\n\nWhen the meat is nearly done, stir up the fire to brown it. The meat\nshould be basted a good deal, especially the first part of the time.\n\nLet meat be spitted so as to be equally balanced. When the meat is\nnearly done, the steam from it will be drawn toward the fire.\n\nA pale brown is the proper color for a roast.\n\nSome dredge on flour and baste, a short time before roasted meats are\ndone.\n\nWhenever fresh lard is used instead of butter, in the dripping-pan, or\nto rub on meats, more salt must be used.\n\nFlour thickening in gravies must be wet up with very little water till\nthe lumps are out, and then made thin. Never dredge flour into gravies,\nas it makes lumps. Strain all gravies." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Roast Beef" }, { "from": "gpt", "value": "The sirloin, and the first and second cuts of the rack, are the best\nroasting pieces.\n\nRub it with salt; set the bony side to the fire to heat awhile, then\nturn it, and have a strong fire; and if thick, allow fifteen minutes to\nthe pound; if thin, allow a little less. If fresh killed, or if it is\nvery cold, allow a little more time. Half an hour before it is done,\npour off the gravy, thicken it with brown flour, and season it with\nsalt and pepper. It is the fashion to serve roast beef with no other\ngravy than the juice of the meat." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Roast Lamb" }, { "from": "gpt", "value": "The fore and hind quarter of lamb are used for roasting. Rub on a\nlittle softened butter, and then some salt and pepper, heat the bony\nside first, then turn and roast by a brisk fire, allowing about\nfifteen minutes to a pound, and rather more if fresh killed, or the\nweather cold. Put a pint of water and a teaspoonful of salt in the\ndripping-pan, and a little lard, or butter. Lamb is to be cooked\nthoroughly.\n\nThe following is a very excellent _sauce_ for roast lamb. Pick, wash,\nand shred fine, some fresh mint, put on it a tablespoonful of sugar,\nand four tablespoonfuls of vinegar; or, chop some hard pickles to the\nsize of capers, and put them to half a pint of melted butter, and a\nteaspoonful of vinegar." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Roast Mutton" }, { "from": "gpt", "value": "The saddle, shoulder, and leg are used for roasting.\n\nRub the mutton with butter, and then with salt and pepper, and some add\npounded allspice, or cloves. Put butter, or lard, in the dripping-pan,\nwith a quart of water, or a pint for a small piece, and baste it often.\nSet the bony side toward the fire, at some distance, that it may heat\nthrough before roasting. Allow about a quarter of an hour for every\npound. Mutton should be cooked rare.\n\nMake a brown gravy, and serve it with currant jelly." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Roast Veal" }, { "from": "gpt", "value": "The loin is the best for roasting, the breast and rack the next best.\nWash the piece to be roasted in cold water, rub a little butter\nsoftened over it, and then some pepper and salt, put a pint or more\nwater in the dripping-pan, and unless there is a good deal of fat, a\nbit of lard, or butter, and baste often. Set the bony side first to\nthe fire to heat. Allow twenty minutes for every pound, and if cold,\nor fresh killed, a little more. Veal should be cooked very thoroughly.\nIn roasting any part except the loin, cut slits in the veal and draw\nthrough the bits of salt pork, which, while roasting, impart a flavor\nto the veal." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Roast a Fillet or Leg of Veal" }, { "from": "gpt", "value": "Cut off the shank bone of a leg of veal, and cut gashes in what\nremains. Make a dressing of chopped raw salt pork, salt, pepper,\nsweet herbs and bread crumbs, or use butter instead of pork. Stuff\nthe openings in the meat with the dressing, put it in a bake-pan with\nwater, just enough to cover it, and let it bake, say two hours for\nsix pounds. Or put it in a tin oven, and roast it two or three hours,\naccording to the size." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Baked, or Roasted Pig" }, { "from": "gpt", "value": "Take a pig that weighs from seven to twelve pounds, and as much as five\nweeks old. Wash it thoroughly outside and inside. Take any fresh cold\nmeat, say one pound, and a quarter of a pound of salt pork, and twice\nas much bread as you have meat.\n\nChop the bread by itself, and chop the meat and pork fine and mix\nall together, adding sweet herbs, pepper and salt, half a tea-cup\nof butter, and one egg. Stuff the pig with it, and sew it up tight.\nTake off the legs at the middle joint. Put it into a dripping-pan\nwith cross-bars or a grate to hold it up, and with the legs tied, and\npour into the pan a pint of water and set it in the oven. As soon as\nit begins to cook, swab it with salt and water, and then in fifteen\nminutes do it again. If it blisters it is cooking too fast; swab it,\nand diminish the heat. It must bake, if weighing twelve pounds, three\nhours. When nearly done, rub it with butter. When taken out set it for\nthree minutes in the cold, to make it crisp." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Roast a Spare Rib" }, { "from": "gpt", "value": "Rub with salt, pepper, and powdered sage. Put the bone side to warm\nslowly. Dredge on a little flour, and put a little salted water and\nbutter into the dripping-pan, and baste with it. If large, it requires\nthree hours; if small, only one to cook it. Pork must be cooked slowly\nand very thoroughly." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Roast Turkey" }, { "from": "gpt", "value": "Wash the outside and inside very clean. Take bread crumbs, grated or\nchopped, about enough to fill the turkey, chop a bit of salt pork, the\nsize of a good egg, and mix it in, with butter, the size of an egg,\npepper, salt, and sweet herbs to your taste. Then beat up an egg and\nwork in. Fill the crop and the body, sew them up, and tie the legs and\nwings, and spit them. Set it where it will gradually heat, and turn it\nonce or twice, while heating, for fifteen minutes. Then put it up to\nthe fire, and allow about twenty-five minutes for each pound. Turkey\nmust be cooked very thoroughly. It must roast slowly at first, and be\noften basted with butter on a fork. Dredge it with flour just before\ntaking it up, and let it brown.\n\nPut the inwards in a skillet to boil for two hours, chop them up,\nseason them, use the liquor they are boiled in for gravy, and thicken\nit with brown flour, and a bit of butter, the size of a hen\u2019s egg. This\nis the giblet sauce. Take the drippings, say half a pint, thickened\nwith a paste, made of a tablespoonful of brown, or white flour, and let\nit simmer five minutes, and then use it for thin gravy." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Roast Goose" }, { "from": "gpt", "value": "A goose should be roasted in the same manner as a turkey. It is better\nto make the stuffing of mashed potatoes, seasoned with salt, pepper,\nsage, and onions, to the taste. Apple sauce is good to serve with it.\nAllow fifteen minutes to a pound, for a gosling, and twenty or more for\nan older one. Goose should be cooked rare." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Roast Chickens" }, { "from": "gpt", "value": "Wash them clean outside and inside, stuff them as directed for turkeys,\nbaste them with butter, lard, or drippings, and roast them about an\nhour. Chickens should be cooked thoroughly. Stew the inwards till\ntender, and till there is but little water, chop them and mix in gravy\nfrom the dripping-pan, thicken with brown flour, and season with salt,\npepper, and butter. Cranberry, or new-made apple sauce, is good with\nthem." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Roast Ducks" }, { "from": "gpt", "value": "Wash the ducks, and stuff them with a dressing made with mashed\npotatoes, wet with milk, and chopped onions, sage, pepper, salt, and\na little butter, to suit your taste. Reserve the inwards to make the\ngravy, as is directed for turkeys, except it should be seasoned with\nsage and chopped onions. They will cook in about an hour. Ducks are\nto be cooked rare. Baste them with salt water, and before taking up,\ndredge on a little flour and let it brown.\n\nGreen peas and stewed cranberries are good accompaniments.\n\nCanvass-back ducks are cooked without stuffing.\n\nWild ducks must be soaked in salt and water the night previous, to\nremove the fishy taste, and then in the morning put in fresh water,\nwhich should be changed once or twice." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Mutton and Beef Pie" }, { "from": "gpt", "value": "Line a dish with a crust made of potatoes, as directed in the Chicken\nPot Pie. Broil the meat ten minutes, after pounding it till the fibres\nare broken. Cut the meat thin, and put it in layers, with thin slices\nof broiled salt pork, season with butter, the size of a hen\u2019s egg,\nsalt, pepper, (and either wine or catsup, if liked); put in water till\nit nearly covers the meat, and dredge in considerable flour, cover it\nwith the paste, and bake it an hour and a half if quite thick. Cold\nmeats are good cooked over in this way. Cut a slit in the centre of the\ncover." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Chicken Pie" }, { "from": "gpt", "value": "Joint and boil two chickens in salted water, just enough to cover them,\nand simmer slowly for half an hour. Line a dish with raised or potato\ncrust, or pie crust, then put the chicken in layers, with thin slices\nof broiled pork, butter, the size of a goose egg, cut in small pieces.\nPut in enough of liquor, in which the meat was boiled, to reach the\nsurface, salt and pepper each layer, dredge in a little flour, and\ncover all with a light, thick crust. Ornament the top with the crust,\nand bake about one hour in a hot oven. Make a small slit in the centre\nof the crust. If it begins to scorch, lay a paper over a short time." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Mutton Haricot" }, { "from": "gpt", "value": "Make a rich gravy by boiling the coarser parts for the liquor, and\nseasoning with pepper, spice, and catsup. Cut into the gravy, carrots,\nparsnips, onions, and celery, boiled tender; then broil the mutton,\nfirst seasoning it with salt and pepper, put them into the gravy, and\nstew all about ten minutes. Garnish with small pickles." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Cook a Shoulder of Lamb" }, { "from": "gpt", "value": "Check the shoulder with cuts an inch deep, rub on first butter, then\nsalt, pepper, and sweet herbs, over these put the yolk of an egg and\nbread crumbs, and then bake or roast it a light brown. Make a gravy of\nthe drippings, seasoning with pepper, salt, and tomato catsup, and also\nthe grated rind and juice of a lemon; thicken with a very little flour." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Rice Chicken Pie" }, { "from": "gpt", "value": "Line a pudding dish with slices of broiled ham, cut up a boiled\nchicken, and nearly fill the dish, filling in with gravy or melted\nbutter; add minced onions if you like, or a little curry powder, which\nis better. Then pile boiled rice to fill all interstices, and cover the\ntop quite thick. Bake it for half or three quarters of an hour." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Potato Pie" }, { "from": "gpt", "value": "Take mashed potatoes, seasoned with salt, butter, and milk, and line a\nbaking dish. Lay upon it slices of cold meats of any kind with salt,\npepper, catsup, and butter, or gravy. Put on another layer of potatoes,\nand then another of cold meat as before. Lastly, on the top put a cover\nof potatoes.\n\nBake it till it is thoroughly warmed through, and serve it in the dish\nin which it is baked, setting it in, or upon another." } ] }, { "messages": [ { "from": "human", "value": "Provide information on General Remarks" }, { "from": "gpt", "value": "It is best to fry in lard not salted, and this is better than butter.\nMutton and beef suet are good for frying. When the lard seems hot, try\nit by throwing in a bit of bread. When taking up fried articles, drain\noff the fat on a wire sieve." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A nice Way of Cooking Calf\u2019s or Pig\u2019s Liver" }, { "from": "gpt", "value": "Cut it in slices half an inch thick, pour on boiling water and then\npour it off _entirely_, then let the liver brown in its own juices,\nturning it till it looks brown on both sides. Take it up and pour into\nthe frying-pan enough cold water to make as much gravy as you wish;\nthen sliver in onion, cut fine, add a little salt and nutmeg, and a bit\nof butter to season it, let it boil up once, then put back the liver\nfor a minute, and then set it on the table." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Fried Veal Cutlets" }, { "from": "gpt", "value": "Take half a pint of milk, add a well-beaten egg, and flour enough to\nmake a batter. Fry the veal brown in some sweet lard, then dip it in\nthe batter and fry again till brown. Drop in some spoonfuls of batter,\nto fry after the veal is taken up, and put them on the top of the veal.\nThen put a little thin flour paste into the gravy, adding salt and\npepper, and after one boil, pour it over the whole. The veal must be\ncut quite thin, and it should cook nearly an hour in the whole." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Fricassee Chickens" }, { "from": "gpt", "value": "Wash the chickens and divide them into pieces, put them in a pot, or\nstew-pan, with several slices of salt ham, or pork, and sprinkle each\nlayer with salt and pepper; cover them with water, and let them simmer\ntill tender, keeping them covered. Then take them up, and mix with the\ngravy a piece of butter the size of a hen\u2019s egg, and a paste made of\ntwo teaspoonfuls of flour wet up with the gravy. Put back the chickens\nand let them stew five minutes. Then spread crackers, or toasted bread,\non the platter, put the chickens on it, and pour the gravy over.\n\nIn case it is wished to have them browned, take them out when nearly\ncooked and fry them in butter till brown, or pour off all the liquid\nand fry them in the pot." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Meats Warmed over" }, { "from": "gpt", "value": "Cold beef is best made into pies as in a foregoing receipt. Veal is\nbest made into hashes, or force meat, as in following receipts. If it\nis liked more simply cooked, chop it fine, put in water just enough to\nmoisten it, butter, salt, pepper, and a little juice of a lemon. Some\nlike a little lemon rind grated in. Heat it through, but do not let it\nfry. Put it on buttered toast, and garnish it with slices of lemon.\n\nCold salted, or fresh beef are good chopped fine with pepper, salt,\nand catsup, and water enough to moisten a little. Add some butter\njust before taking it up, and do not let it fry, only heat it hot. It\ninjures cooked meat to cook it again. Cold fowls make a nice dish to\nhave them cut up in mouthfuls, add some of the gravy and giblet sauce,\na little butter and pepper, and then heat them through." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A nice Way of Cooking Cold Meats" }, { "from": "gpt", "value": "Chop the meat fine, add salt, pepper, a little onion, or else tomato\ncatsup, fill a tin bread pan one-third full, cover it over with boiled\npotatoes salted and mashed with cream or milk, lay bits of butter on\nthe top and set it into a Dutch, or stove oven, for fifteen or twenty\nminutes." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A Hash of Cold Meat for Dinner (very good)" }, { "from": "gpt", "value": "Peel six large tomatoes and one onion, and slice them. Add a spoonful\nof sugar, salt and pepper, and a bit of butter the size of a hen\u2019s egg,\nand half a pint of cold water. Shave up the meat into small bits, as\nthin as thick pasteboard. Dredge flour over it, say two teaspoonfuls,\nor a little less. Simmer the meat with all the rest for _one hour_, and\nthen serve it, and it is very fine.\n\nDried tomatoes can be used. When you have no tomatoes, make a gravy\nwith water, pepper, salt, and butter, or cold gravy: slice an onion in\nit, add tomato catsup (two or three spoonfuls), and then prepare the\nmeat as above, and simmer it in this gravy _one hour_." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cold Meat Turnovers" }, { "from": "gpt", "value": "Roll out wheat dough very thin, and put in it, like a _turnover_, cold\nmeat chopped fine, and seasoned with pepper, salt, catsup, and sweet\nherbs. Make small ones, and fry them in lard till the dough is well\ncooked." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Head Cheese" }, { "from": "gpt", "value": "Boil in salted water the ears, skin, and feet of pigs till the meat\ndrops from the bones; chop it like sausage meat. Season the liquor with\npepper, salt, cloves, nutmeg, and cinnamon, or with pepper, salt, and\nsweet herbs, mix the meat with it, and while hot tie it in a strong bag\nand keep a heavy stone upon it until quite cold." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Souse" }, { "from": "gpt", "value": "Cleanse pigs\u2019 ears and feet and soak them a week in salt and water,\nchanging the water every other day. Boil eight or ten hours till\ntender. When cold put on salt, and pour on hot spiced vinegar. Fry them\nin lard." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Tripe" }, { "from": "gpt", "value": "Scrape and scour it thoroughly, soak it in salt and water a week,\nchanging it every other day. Boil it eight or ten hours, till tender;\nthen pour on spiced hot vinegar, or fry or broil it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Force Meat Balls (another Hash.)" }, { "from": "gpt", "value": "Chop cold veal fine with one-fourth as much salt pork. Season with\nsalt, pepper, and sweet herbs. Make them into balls and fry them brown." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Prepare Cold Beef Steaks" }, { "from": "gpt", "value": "Put a fine minced onion into a stew-pan, and add half a dozen cloves\nand as many pepper corns, pour on a coffee cup of boiling water, and\nadd three large spoonfuls of butter, or some gravy. Let it simmer ten\nminutes. Then cut up the beef in mouthfuls and put into this gravy to\nsimmer four or five minutes, till heated through, but do not let it\ncook any more, as it is not healthful.\n\nThree large tomatoes stewed with the onion improves this." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A nice Way of Cooking Cold Boiled Ham" }, { "from": "gpt", "value": "Make quite a thin batter of flour, water, and eggs, with a little salt.\nPour the batter over the bottom of a Dutch oven, or frying-pan, which\nhas a very little hot butter, or lard in it; say three great spoonfuls.\nLet the batter be no thicker on the bottom than a straw; let it fry a\ncouple of minutes and then cover the batter with _very_ thin slices of\nham, and pour a thin cover of batter over them. Let it fry till the\nbottom looks a yellowish brown (have a hot fire), then cut it into\nsquares, or into triangular quarters, or eighths, and turn it with a\nknife, and let it fry till the other side is browned." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Another Way of Cooking Cold Ham" }, { "from": "gpt", "value": "Cut up all the bits and ends, put them in a frying, or sauce pan, with\na very little water and some butter. When warmed through, break in some\neggs and stir them up with the ham until the egg is hardened." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A Veal Hash" }, { "from": "gpt", "value": "Cut up cooked veal into strips, flour them and fry them to a light\nbrown, in butter. Then take them up and mix as much hot water as there\nis gravy, add a little flour paste, season with salt, pepper, catsup,\nand lemon-juice, then add the meat and heat it hot." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Veal Balls (another Hash)" }, { "from": "gpt", "value": "Chop the cold veal fine, removing hard portions, add as much bread\ncrumbs as there is of meat, and half as much broiled salt pork chopped\nfine. Moisten all with a glass of white wine if you like it, put in two\neggs, and season with salt, pepper, sweet herbs, and a little nutmeg.\nForm them into balls and fry in butter." } ] }, { "messages": [ { "from": "human", "value": "Provide information on General Remarks" }, { "from": "gpt", "value": "It is best to oil the bars of the gridiron with suet and also warm\nthem before putting the meat on. Chalk is sometimes rubbed on to\nthe gridiron, when fish is to be broiled. It is desirable to keep a\ngridiron expressly for fish, otherwise meat is often made to taste\nfishy." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Broiled Ham" }, { "from": "gpt", "value": "Cut the ham into thin slices, and broil it very quickly over a hot\nfire, then put on butter and a little pepper." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Broiled Veal Cutlets" }, { "from": "gpt", "value": "Cut the veal into slices a quarter of an inch thick, lay them on the\ngridiron with an equal number of slices of salt pork beside them. When\ncooked, put the veal on to the dish, butter, salt, and pepper it well,\nand lay the salt pork on the top of it. Veal needs to broil a good\nwhile, till it looks done when cut open." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Broiled Mutton Chops" }, { "from": "gpt", "value": "These must be broiled over a quick fire and not cooked so much as veal." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Broiled Pork Steaks" }, { "from": "gpt", "value": "These must be cut rather thin, broiled quick, and very thoroughly." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Beef Steaks" }, { "from": "gpt", "value": "Those from the sirloin are best, those from the shoulder clod and\nround are not so good, but cheaper. Meat, if tough, is made more tender\nby pounding, if it is done very thoroughly, so as to break the fibres.\nCut the steaks from half an inch to an inch thick. Broil on hot coals,\nand the quicker it is done the better. Ten or twelve minutes is enough\ntime. Turn it four or five times, and when done put on butter, salt,\nand if you like pepper, and on both sides. Do not let your butter be\nturned to oil before putting it on. It is best to have beef tongs to\nturn beef, as pricking it lets out the juices. Often turning prevents\nthe surface from hardening and cooks it more equally." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Beef Liver" }, { "from": "gpt", "value": "Cut it in slices half an inch thick, pour boiling water on it, broil it\nwith some thin slices of salt pork dipped in flour; then cut the liver\nand pork up into mouthfuls, put them in a frying-pan with a little\nbutter, pepper, and salt, and stew them three or four minutes." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Poach Eggs" }, { "from": "gpt", "value": "Beat the eggs to a froth, pour them into a buttered tin, set it on\ncoals, add salt and butter, stir till cooked, and then put it on to\nbuttered toast." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Boil Eggs" }, { "from": "gpt", "value": "Put them into boiling water and allow three minutes if you wish only\nthe white hardened, and five minutes if you wish them hard. Another and\nmore delicate way is to break them into boiling water and let them boil\nthree or four minutes. Then take them up with a skimmer, draining them\nwell, and lay them on buttered toast, and spread a little butter on\nthem.\n\nAnother, and the best way to boil them when in the shell, is to pour\non boiling water and let them stand five minutes. Then pour it off and\npour on more boiling water, and let them stand five minutes longer.\n\nThis is the way in which they are cooked in egg boilers, which are set\nupon the table." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A Salt Relish" }, { "from": "gpt", "value": "Cut salt pork into thin slices, fry them till crisp, take them out and\npour a little water to the fat, dredge in a little flour, and put in a\nlittle pepper. Then cut up the pork in mouthfuls and put to this gravy." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Egg Frizzle (very good)" }, { "from": "gpt", "value": "Pour boiling water on to salt, smoked beef slivered. Pour off the water\nand then frizzle it in the frying-pan with butter. When done, break in\ntwo or three eggs, and stir it till the egg is hardened." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Frizzled Beef" }, { "from": "gpt", "value": "Sliver smoked beef, pour on boiling water to freshen it, then pour off\nthe water and frizzle the beef in butter." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Veal Cheese" }, { "from": "gpt", "value": "Prepare equal quantities of sliced boiled veal and smoked tongue,\nboiled, skinned, and sliced.\n\nPound each separately in a mortar, moistening with butter as you\nproceed.\n\nThen take a stone jar, or tin can, and mix them in it, so that it will,\nwhen cut, look mottled and variegated. Press it hard and pour on melted\nbutter. Keep it covered in a dry place. To be used at tea in slices." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A Codfish Relish" }, { "from": "gpt", "value": "Take thin slivers of codfish, lay them on hot coals, and when a\nyellowish brown, set them on the table." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Another Way" }, { "from": "gpt", "value": "Sliver the codfish fine, pour on boiling water, drain it off, and add\nbutter, and a very little pepper, and heat them three or four minutes,\nbut do not let them fry." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Salt Herrings" }, { "from": "gpt", "value": "Heat them on a gridiron, remove the skin, and then set them on the\ntable." } ] }, { "messages": [ { "from": "human", "value": "Provide information on French Vegetable Soup" }, { "from": "gpt", "value": "Take a leg of lamb, of moderate size, and four quarts water. Of\npotatoes, carrots, cabbage, onions, tomatoes, and turnips take a\ntea-cup full of each, chopped fine. Salt and black pepper to your taste.\n\nWash the lamb, and put it into the four quarts of cold water. When the\nscum rises take it off carefully with a skimmer. After having pared\nand chopped the vegetables, put them into the soup. Carrots require\nthe most boiling, and should be put in first; onions require the least\nboiling, and are to be put in the last.\n\nThis soup requires about three hours to boil." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Plain Calf\u2019s Head Soup" }, { "from": "gpt", "value": "Boil the head and feet in just water enough to cover them; when tender\ntake out the bones, cut in small pieces, and season with marjoram,\nthyme, cloves, salt, and pepper.\n\nPut all into a pot, with the liquor, and four spoonfuls of thin batter,\nstew gently an hour, then, just as you take it up, add two or three\nglasses of Port wine, and the yolks of eggs boiled hard." } ] }, { "messages": [ { "from": "human", "value": "Provide information on An Excellent Simple Mutton Soup" }, { "from": "gpt", "value": "Put a piece of the fore quarter of mutton into salted water, enough to\nmore than cover it, and simmer it slowly two hours. Then peel a dozen\nturnips, and six tomatoes, and quarter them, and boil them with the\nmutton till just tender enough to eat. Thicken the soup with pearl\nbarley. Some add sliced tomatoes, or the juice and rind of a lemon. Use\nhalf a tea-cup of rice if you have no pearl barley." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Pea Soup" }, { "from": "gpt", "value": "Soak dry peas over night, putting a quart of water to each quart of\npeas. Next morning boil them an hour in this water, and ten minutes\nbefore the hour expires put in a teaspoonful of saleratus. Change them\nto fresh water, put in a pound of salt pork, and boil three or four\nhours, till the peas are soft. Green peas need no soaking, and must\nboil not more than an hour. When taken up, add butter." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Portable Soup" }, { "from": "gpt", "value": "Boil down the meat to a thick jelly, season it highly with salt,\nspices, and wine, or brandy; when cold, cut it in square inches, and\ndry them in the sun. Keep them in a tight tin vessel, and when you use\nthem put a quart of boiling water to one, or two of the cakes, which\nshould be one inch square, and the fourth of an inch thick. Vegetables\ncan be added." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A Rich Mock Turtle Soup" }, { "from": "gpt", "value": "Divide the lower from the upper part of the head, and put the head in a\ngallon of water, and boil till tender.\n\nStrain the liquor, and let it stand till the next day, and then take\noff the fat. Three quarters of an hour before serving it, hang it over\nthe fire and season it with pepper, salt, mace, cloves, and sweet\nherbs, tied up in a small bag; add half a pint of rich gravy. Darken it\nwith fried sugar, or browned flour; add the juice of two lemons, the\nyolks of eight eggs, boiled hard, and force meat balls. Just before\ntaking up, pour in half a pint of wine." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Another Dry Pea Soup" }, { "from": "gpt", "value": "Soak the peas over night. Put a pound and a half of split peas into\nfour quarts of water, with roast beef, or mutton bones, and a ham bone,\nor slices of ham. Add two heads of celery and two onions, and stew\nslowly till the peas are soft. Then strain the peas through a coarse\nsieve, and put them back and season to your taste with pepper and salt.\nLet it boil one hour longer. When you have no celery use a teaspoonful\nof essence of celery, or a spoonful of celery vinegar." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Clam Soup" }, { "from": "gpt", "value": "Wash a peck of clams and boil them in a pint of water, till those on\nthe top open and they come out easily. Strain the liquor, and add a\nquart of milk. When it just boils thicken with two and a half spoonfuls\nof flour, worked into three of butter, with pepper, mace, and other\nspices to your taste. It is better without spice." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Oyster Soup" }, { "from": "gpt", "value": "Put a gallon of water to a knuckle of veal, boil it to two quarts,\nstrain and add the juice of the oysters you are to use. Add pepper and\nsalt to your taste. Fifteen minutes before taking it up, put in the\noysters. Ten minutes before taking up, put in eight rolled crackers,\nand after it stops boiling, add half a pint of milk." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Veal Soup" }, { "from": "gpt", "value": "Take the knuckle and put it into salted water, enough to cover it, and\nalso put in a pound of ham. When it is boiled very tender take up the\nmeat, and strain the soup, and add a head of celery, cut small, one\nonion, a turnip and carrot sliced, four sliced tomatoes, a dozen corns\nof pepper, and salt to your taste. Thicken with three great spoonfuls\nof rice, or vermicelli, or a thin flour paste. Simmer it gently till\nall the vegetables are done.\n\nAlmost any kind of meat can be made into soup, by taking the broth, and\nadding various kinds of seasoning and thickening; such as tomatoes,\nochra, vermicelli, sweet herbs, and vegetables, and in such proportions\nas each one likes best. The preceding kinds of soup will be a guide as\nto proportions." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Macaroni Soup (Mrs. F.\u2019s Receipt)" }, { "from": "gpt", "value": "Take six pounds of beef, and put it into four quarts of water, with\ntwo onions, one carrot, one turnip, and a head of celery. Boil it down\nthree or four hours slowly, till there is about two quarts of water,\nand let it cool. Next day take off the grease, without shaking the\nsediment, and pour it off into the kettle, half an hour before dinner\n(leaving the sediment out), and add salt to suit the taste, a pint of\nmacaroni, broken into inch pieces, and a tablespoonful and a half of\ntomato catsup." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Southern Gumbo (Mrs. L.\u2019s Receipt)" }, { "from": "gpt", "value": "This is a favorite dish at the South and West, and is made in a variety\nof ways. The following is a very fine receipt, furnished by a lady, who\nhas had an extensive opportunity for selection.\n\nFry one chicken, when cut up, to a light brown, and also two slices of\nbacon. Pour on to them three quarts of boiling water. Add one onion and\nsome sweet herbs, tied in a rag. Simmer them gently three hours and a\nhalf. Strain off the liquor, take off the fat, and then put the ham and\nchicken, cut into small pieces, into the liquor. Add half a tea-cup\nof _ochre_, cut up; if dry, the same quantity; also half a tea-cup of\nrice. Boil all half an hour, and just before serving add a glass of\nwine and a dozen oysters, with their juice. Ochre is a fine vegetable,\nespecially for soups, and is easily cultivated. It is sliced and dried\nfor soups in winter." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Giblet Soup" }, { "from": "gpt", "value": "Take the feet, neck, pinions, and giblets of two fowls, and add a pound\nand a half of veal, and a slice of lean ham. Pour on three quarts of\ncold water, and boil gently till the meat is very soft. Strain off the\nliquor, and, when cold, take off the fat. Cut the giblets and meat into\nhalf-inch pieces; add a tablespoonful of flour with one of butter, and\nsome of the soup to thin it. Then put into the soup the butter and\nmeat, with some sweet herbs tied in a bag, with salt to your taste.\nBoil it half an hour and it is done." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Directions for making Chowder" }, { "from": "gpt", "value": "The best fish for chowder are haddock and striped bass. Cut the fish\nin pieces of an inch thick, and two inches square. Take six or eight\ngood-sized slices of salt pork, and put in the bottom of an iron pot,\nand fry them in the pot till crisped. Take out the pork, leaving the\nfat. Chop the pork fine. Put in the pot a layer of fish, a layer\nof split crackers, some of the chopped pork, black and red pepper,\nand chopped onion, then another layer of fish, split crackers, and\nseasoning. This do till you have used your fish. Then just cover the\nfish with water, and stew slowly till the fish is perfectly tender.\nTake out the fish, and put it in the dish in which you mean to serve\nit; set it to keep warm. Thicken the gravy with pounded cracker; add,\nif you like, mushroom catsup and Port wine. Boil the gravy up once,\nand pour over the fish; squeeze in the juice of a lemon, and garnish\nwith slices of lemon.\n\nIf not salt enough from the pork, more must be added." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Fry Fish" }, { "from": "gpt", "value": "Fry some slices of salt pork, say a slice for each pound, and when\nbrown take them up, and add lard enough to cover the fish. Skim it\nwell, and have it hot, then dip the fish in flour, without salting it,\nand fry a light brown. Then take the fish up, and add to the gravy a\nlittle flour paste, pepper, salt; also wine, catsup, and spices, if you\nlike. Put the fish and pork on a dish, and, after one boil, pour this\ngravy over the whole.\n\nFish are good dipped first in egg and then in Indian meal, or cracker\ncrumbs and egg, previous to frying." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Boil Fish" }, { "from": "gpt", "value": "Fill the fish with a stuffing of chopped salt pork, and bread, or bread\nand butter, seasoned with salt and pepper, and sew it up. Then sew it\ninto a cloth, or you cannot take it up well. Put it in cold water, with\nwater enough to cover it, salted at the rate of a teaspoonful of salt\nto each pound of fish, and about three tablespoonfuls of vinegar. Boil\nit slowly for twenty or thirty minutes, or till the fin is easily drawn\nout. Serve with drawn butter and eggs, with capers or nasturtions in it.\n\nFish can be baked in the same way, except sewing it up in a cloth.\nInstead of this, cover it with egg and cracker, or bread crumbs." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Broil Fish" }, { "from": "gpt", "value": "Salt fish must be soaked several hours before broiling. Rub suet on\nthe bars of your gridiron, then put the fish flesh side down (some say\nskin side down, as it saves the juices better), and broil till nearly\ncooked through. Then lay a dish on it, and turn the fish by inverting\nthe gridiron over the dish. Broil slowly, and never pile broiled fish\none above another on the dish." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Baked Fish" }, { "from": "gpt", "value": "Cod, bass, and shad are good for baking. Stuff them with a seasoning\nmade of bread crumbs or crackers, butter, salt, pepper, and, if you\nlike, spices. Put the fish in a bake-pan, with a tea-cup of water, and\na bit of butter, and bake from forty-five to sixty minutes." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cod Sounds and Tongues" }, { "from": "gpt", "value": "Soak them four hours in blood-warm water, then scrape off the skin, cut\nthem up, and stew them in a little milk till tender. Just before taking\nup stir in butter, and a little flour paste, and scatter cold boiled\neggs cut up over them." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Cook Salt Codfish" }, { "from": "gpt", "value": "Soak the fish in a pailful of water all night. Then hang it in a good\ndeal of water where it will be kept warm. Put one even great spoonful\nof saleratus in the water. (This last softens it as nothing else will\ndo.) Change the water an hour before dinner, and hang it where it will\nget scalding hot. It must not boil, but only simmer. Take it up into a\nnapkin, so as to keep it dry and hot." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Cook Cold Codfish" }, { "from": "gpt", "value": "Mash boiled potatoes, mash the fish and mix with them, adding some\ncream or milk, and a little pepper, make them into round cakes an inch\nthick, and fry them in fresh lard." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Cook Oysters" }, { "from": "gpt", "value": "Oysters are best roasted in the shell, convex side downward, to hold\nthe juices, and cooked till they will open well. They are good also\ncooked in a batter made by adding wheat flour to the juice till it is\na batter, and adding two eggs and a salt spoonful of salt. Fry in hot\nlard to a light brown." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Lobsters" }, { "from": "gpt", "value": "These must never be cooked after they are dead. Put them alive into\nboiling water, and boil them till the small joints come off easily." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Scolloped Oysters" }, { "from": "gpt", "value": "Take the oysters from the liquor, and place some at the bottom of the\ndish, then grate some bread over them, a little nutmeg, pepper, salt,\nand cloves. Add another laying of oysters, and the seasoning, a little\nbutter, and a glass of wine. Cover the whole with grated bread, and\nbake half an hour, or perhaps a little more. There will be liquor\nenough without adding any water or oyster broth." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Pickled Oysters" }, { "from": "gpt", "value": "After taking out the oysters, to each quart of liquor put a teaspoonful\nof pepper, two blades of mace, three tablespoonfuls of white wine, and\nfour of vinegar, also a tablespoonful of salt. Simmer the oysters in\nthis five minutes, then take them out and put in jars, then boil the\npickle, skim it, and pour it over them." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Crimp Fresh Fish" }, { "from": "gpt", "value": "Cut in slices and lay them for three hours in salt and water, and a\nglass of vinegar, then fry or broil them." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Cook Eels" }, { "from": "gpt", "value": "Dress them, lay them open flat, rub them with salt and pepper, cut them\nin short pieces, and broil them. Small ones are best skinned and fried." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Cook Scollops" }, { "from": "gpt", "value": "Boil them, take out the hearts (which is the only part used), dip them\nin flour and fry brown in lard, or stew with butter, pepper, salt, and\na little water." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A Good Way of Using Cold Fresh Fish" }, { "from": "gpt", "value": "Take cold cooked fish, chop it with bread crumbs, pepper, salt, and\nboiled salt pork, or ham; season with salt, pepper, catsup, or wine.\nMould into balls with egg and bread crumbs, and fry in lard." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Cook Clams" }, { "from": "gpt", "value": "Thin-edged clams are the best ones. Roast them in a pan over a hot\nfire, or in a hot oven, placing them so as to save the juice. When they\nopen, empty the juice into a sauce-pan, and add the clams with butter,\npepper, and very little salt.\n\nTo boil them, put them in a pot with a very little water, and so as to\nsave their juices. Proceed as above, and lay buttered toast in the dish\nwhen you take them up. Clams are good put into a batter and fried." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To prepare Gravy for a Cold Beef Hash, or Steak Hash" }, { "from": "gpt", "value": "For a small dish for six persons, put a tea-cup and a half of boiling\nwater into a small sauce-pan, and make a thin paste with a heaping\nteaspoonful of flour, wet with a great spoonful of cold water. Stir it\nin, and boil it three minutes. Then put in half a teaspoonful of black\npepper and rather more salt, and let it stand where it will be kept\nhot, but not boiling, till fifteen minutes before it is to be used.\n\nThen cut the beef into half-inch mouthfuls and take as many mouthfuls\nof cold boiled potato, and half as many of cold turnip. Put these all\ntogether into a tin pan the size of a dining plate. Then stir in two\ngreat spoonfuls of butter into the gravy till melted, and, if you like\ntomato catsup, add a great spoonful, and pour it over the hash, and\ncover it with a plate and let it heat on the stove, or trivet, ten\nminutes, and then serve it.\n\nIf the hash is made without vegetables, take only a tea-cup full of\nwater, and a teaspoonful of flour, and a little less pepper and salt.\n\nIf you have the beef gravy of yesterday, use it instead of butter, and\nput in less pepper, salt, butter, and water, and only one spoonful of\nbutter.\n\nIf tomatoes are liked, peel and slice two large ones, and add with the\npotatoes and turnips.\n\nLet a housekeeper try this, and then vary it to her own taste, or the\ntaste of her family, and then write the exact proportions for the use\nof all the future cooks of her family." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Gravy for a Mutton Hash, or Venison Hash" }, { "from": "gpt", "value": "For a dish for six persons, take a tea-cup and a half of boiling water,\nand slice fine one small onion (say one an inch in diameter) into it,\nto give a slight flavor of onion, and thus hide the strong mutton\ntaste. Mix a thin paste made with a heaping teaspoonful of flour, wet\nwith a great spoonful of water, stir it in, and let it boil three\nminutes, adding a half a teaspoonful of black pepper, and rather more\nsalt. Then set it where it will keep hot, but not boil, till wanted.\n\nCut the mutton into half-inch mouthfuls, leaving out most of the fat.\nCut up the same number of mouthfuls of cold boiled potatoes, and half\nas much cold boiled turnips, and slice in two large peeled tomatoes,\nor cold boiled parsnip, or both. Mix them in a tin pan the size of a\ndining plate, stir two great spoonfuls of butter into the gravy, and,\nif you like, a great spoonful of tomato catsup, and pour it on to the\nhash. Cover it with a plate, and set it to heat ten minutes on the\nstove, or on a trivet over coals.\n\nIf you do not put in vegetables, take less water, salt, and pepper. If\nyou do not put in onion, put in a wine-glass of currant, plum, or grape\njelly, or squeeze in some lemon juice when you add the butter, and\nleave out the catsup, or not, as you like. Modify to suit your taste,\nand then write the proportions exactly, for all future cooks of your\nfamily." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To prepare a Veal Hash" }, { "from": "gpt", "value": "Take a tea-cup of boiling water in a sauce-pan, and mix in an even\nteaspoonful of flour wet with a spoonful of cold water, and let it boil\nfive minutes. Then add, not quite half a teaspoonful of black pepper,\nas much salt, and two great spoonfuls of butter, and set it where it\nwill keep hot, but not boil.\n\nChop the veal very fine, and mix with it, while chopping, half as much\nstale bread crumbs. Put it in a tin pan and pour the gravy on to it,\nand let it heat on a stove or trivet ten minutes.\n\nToast some bread and cut it into triangular pieces, and lay it on the\nbottom of a dish. Spread the hash over, and pour on the gravy. Cut\nslices of lemon to lay on the top and around the edge of the platter.\n\nIf you like a seasoning of sweet herbs with this hash, the nicest way\nis to tie some in a rag and boil it in the water of the gravy when you\nfirst mix it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Common Gravies" }, { "from": "gpt", "value": "Pour out the drippings of the tin roaster through a gravy strainer,\ninto a pan, and set it away till cold. Next day, scrape the sediment\nfrom the bottom and then use it to make gravy in place of butter, for\nhashes. Mutton drippings must never be used for cooking.\n\nIt is not fashionable to have gravy made for roast beef or mutton, as\nthe juice of the meat is preferred, which, on the plate, is mixed with\ncatsup or whatever is preferred.\n\nGravies for poultry are made as directed in the article on roasting\nmeats.\n\n_Drawn butter_ is the foundation of most common gravies, and is to be\nprepared in either of the two ways described below." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Drawn Butter, or Melted Butter" }, { "from": "gpt", "value": "Rub in two teaspoonfuls of flour into a quarter of a pound of butter.\nAdd five tablespoonfuls of cold water. Set it into boiling water and\nlet it melt, and heat until it begins to simmer, and it is done. Never\nsimmer it on coals, as it fries the oil and spoils it. Be careful not\nto have the flour in lumps. If it is to be used with fish, put in\nchopped eggs and nasturtions, or capers.\n\nIf used with boiled fowl, put in oysters while it is simmering, and let\nthem heat through." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Another Mode of preparing Drawn Butter" }, { "from": "gpt", "value": "Make three teaspoonfuls of flour into a thin batter, and stir it\ninto a tea-cup of boiling water in a sauce-pan, and let it boil five\nminutes. Then take it off, and cut up a quarter of a pound of butter\ninto pieces, and put in and keep it hot till it is melted. This is\nthe easiest way, and if it is for very rich cooking more butter may be\nadded." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Drawn Meat Gravies, or Brown Gravies" }, { "from": "gpt", "value": "Put into a sauce-pan fresh meat cut in small pieces, seasoned with salt\nand pepper and a bit of butter, and heat it half an hour, till brown,\nstirring so that it shall not stick.\n\nPour on boiling water, a pint for each pound--simmer three hours and\nskim it well. Settle and strain it, and set it aside to use. Thicken,\nwhen you need it, with brown flour, a teaspoonful to a half pint." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A Nice Article to use for Gravy, or Soup" }, { "from": "gpt", "value": "Take butter the size of an egg, add a tablespoonful of sugar, put it in\na skillet, and stir it till a dark brown, then dredge in flour, and use\nit to darken gravy or soup." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Burnt Butter for Fish, or Eggs" }, { "from": "gpt", "value": "Heat two ounces of butter in a frying-pan, till a dark brown, then add\na tablespoonful of vinegar, half a teaspoonful of salt, and half a\ndozen shakes from the pepper box." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sauce for Salad, or Fish" }, { "from": "gpt", "value": "Take the yolk of two eggs boiled hard, mash them with a mustard\nspoonful of mustard, a little black pepper, a little salt, three\ntablespoonfuls of salad oil, and three of vinegar. A tablespoonful of\ncatsup would improve it for many." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Wine Sauce for Mutton, or Venison" }, { "from": "gpt", "value": "Take half a pint of the liquor in which the meat was cooked, and when\nboiling, put in pepper, salt, currant jelly, and wine to your taste;\nadd about a teaspoonful of scorched flour, mixed with a little water." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Oyster Sauce" }, { "from": "gpt", "value": "Take a pint of oyster juice, add a little salt and pepper, and a stick\nof mace, boil it five minutes, and then add two teaspoonfuls of flour,\nwet up in half a tea-cup of milk. Let this boil two minutes, then put\nin the oysters and a bit of butter the size of an egg; in two minutes\ntake them up." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Lobster Sauce" }, { "from": "gpt", "value": "Mix in six tablespoonfuls of vinegar, the yolks of two boiled eggs,\nsome of the lobster spawn, a mustard spoonful of mustard, two\ntablespoonfuls of salad oil or melted butter, and a little salt and\npepper." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Apple Sauce" }, { "from": "gpt", "value": "Boil peeled and quartered tart apples, and put in butter and sugar to\nyour taste. If boiled in cider with quinces, it will keep a long time.\nThe fresh-made is best." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Celery Sauce for Boiled Fowls" }, { "from": "gpt", "value": "Take four or five celery heads, and cut up all but the green tops into\nsmall pieces, and boil it in half a pint of water till tender. Mix\ntwo teaspoonfuls of flour with a little milk and put in, with a salt\nspoonful of salt, and butter the size of an egg. When it boils, take it\nup." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Celery Vinegar" }, { "from": "gpt", "value": "This is fine to keep in the castor stand. Pound two gills of celery\nseed, and add sharp vinegar. Shake every day for a week or two. The\nflavor of sweet herbs and sage can be obtained by pouring vinegar on to\nthem, and for three successive days taking them out, and putting in a\nfresh supply of herbs. It must be kept corked and sealed." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Essence of Celery, to flavor Soup" }, { "from": "gpt", "value": "Bruise celery seed, and steep it in brandy for a fortnight. An ounce to\nhalf a pint of brandy is enough. Half a teaspoonful will flavor soup." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Herb Spirit" }, { "from": "gpt", "value": "It is convenient sometimes to use herb spirit instead of the herbs.\nIt is made thus. Take all the sweet herbs, as thyme, marjoram, sweet\nbasil, and summer savory, dry, pound, sift, and steep in brandy for a\nfortnight; an ounce to half a pint." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Soup Powder" }, { "from": "gpt", "value": "The following is a very convenient article for soups. Dry, pound, and\nsift the following ingredients together. Take one ounce each, of lemon,\nthyme, basil, sweet marjoram, summer savory, and dried lemon peel, with\ntwo ounces of dried parsley, and a few dried celery seeds. Bottle it\ntight. Horseradish can be sliced thin, dried and pounded, and kept in\na bottle for use. Mushrooms can be dried in a moderately warm oven,\nthen powdered with a little mace and pepper, and kept to season soup or\nsauces." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Soy" }, { "from": "gpt", "value": "One pound of salt, two pounds of sugar, fried half an hour over a slow\nfire, then add three pints of boiling water, half a pint of essence of\nanchovies, a dozen cloves, and some sweet herbs. Boil till the salt\ndissolves, then strain and bottle it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Tomato Catsup" }, { "from": "gpt", "value": "Pour boiling water on the tomatoes, let them stand until you can rub\noff the skin, then cover them with salt, and let them stand twenty-four\nhours. Then strain them, and to two quarts put three ounces of cloves,\ntwo ounces of pepper, two nutmegs. Boil half an hour, then add a pint\nof wine." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Mushroom Catsup" }, { "from": "gpt", "value": "Put the mushrooms in layers, with salt sprinkled over each layer, and\nlet them stand four days. Then mash them fine, and to every quart add\ntwo-thirds of a teaspoonful of black pepper, and boil it in a stone jar\nset in boiling water two hours. Strain it without squeezing, boil the\nliquor, let it stand to cool and settle, then bottle, cork, and seal\nit, and set it in a cool place." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Walnut Catsup" }, { "from": "gpt", "value": "Bruise ten dozen young walnuts, add a quart of vinegar, and\nthree-fourths of a pound of fine salt. Let them stand two weeks,\nstirring every day. Strain off the liquor, and add half an ounce of\nblack pepper whole, thirty cloves, half an ounce of bruised nutmeg,\nhalf an ounce of ginger, and four sticks of mace. Boil the whole an\nhour, then strain and bottle tight." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Potatoes" }, { "from": "gpt", "value": "The great art of cooking potatoes is, to take them up _as soon_ as they\nare done. Of course it is important to begin to cook them at the proper\ntime.\n\nWhen boiled, baked, fried, or steamed, they are rendered watery by\ncontinuing to cook them after they reach the proper point. For this\nreason, potatoes, to bake or boil, should be selected so as to have\nthem nearly the same size. Begin with the largest first, and continue\nto select the largest till all are gone. Be careful that the water does\nnot stop boiling, as thus the potatoes will be watery. Never boil them\nvery hard, as it breaks them." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Boiled Potatoes" }, { "from": "gpt", "value": "Wash, but do not cut them. Put them in boiling water, having only a\nsmall quantity more than enough to cover them. Put salt in, say a great\nspoonful to half a pailful of potatoes. Boil them moderately; when\nnearly done, let them simmer slowly, and when cooked (as is discovered,\nnot by their cracking, but by a fork) pour off the water, and let them\nstand till dry. Medium-sized potatoes, when young, will cook in from\ntwenty to thirty minutes; when old, it requires double the time. When\npeeled they boil fifteen minutes quicker. Old potatoes, in the spring,\nare improved by soaking in water all night." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Other Modes of Cooking Potatoes" }, { "from": "gpt", "value": "After boiling and peeling them, divide them and lay them on a gridiron\nto brown. Or when cold, the day after boiling, cut them in slices, and\ncook them on a griddle, with just enough lard to make them brown, or\nyou can brown them on a gridiron.\n\nAnother pretty mode for a fancy dish is, to peel large potatoes and\nthen cut them round and round in shavings, as you pare an apple. Fry\nthem with clean sweet lard in a frying-pan, till brown, stirring them\nto brown alike, drain them on a sieve, and after sprinkling a little\nfine salt over them, place them on the table.\n\nAnother tasteful mode is, after boiling and peeling them, to flour\nthem, then dip them in the yolk of an egg, and roll them in fine bread\ncrumbs. Then fry them till brown and they look very handsomely, and are\nexcellent to the taste. Fry them without this preparation and they are\nvery nice.\n\nWhen potatoes become old, mash them fine, season with salt and butter,\nand a little cream or milk, place them in a dish, smoothing and shaping\nthe top handsomely, and making checks with a knife; then brown them in\na stove, or range-oven, and they are excellent. These can also be made\ninto balls, dipped in egg and crumbs, and fried as directed above, and\nthey look very handsomely.\n\nPotatoes, when roasted, should be very carefully washed and rinsed, and\nthen roasted in a Dutch oven, or stove oven. Notice, lest they be put\nin too soon, and thus be made watery by cooking too long.\n\nThe following is a very nice way of preparing potatoes for breakfast.\nPeel them, and cut them in very thin slices into a very little boiling\nwater, so little that it will be evaporated when they are cooked.\nAt this point, add salt to your taste, some cream, or if you have\nnot cream put in a _very little_ milk and a bit of butter. A little\npractice will make this a very favorite dish in any family. The art\nis, to cook the potatoes with very little water, so that it will be\nevaporated at the time the potatoes are done. They must be stirred\nwhile cooking occasionally.\n\nAnother mode is, to mash the potatoes and add salt, butter, and a\nlittle cream, and set them away. Then cut them in slices, and fry for\nbreakfast.\n\nMany think the following the best way of boiling potatoes. Peel them,\nand soak in cold water two hours. Boil in just enough water to cover\nthem. When about done, pour off the water, and let them steam five\nminutes uncovered." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Turnips" }, { "from": "gpt", "value": "Boil turnips in a vessel by themselves. Try them with a fork, and\nif sweet and good, send them to the table when taken up. If watery,\nmash them, wring them in a cloth, and add salt and butter, and if the\nsweetness is gone, add a little white sugar, and they will be as good\nas new. Boil them in a good deal of water, with salt in it. If they\nboil too long, they lose their sweetness and become bitter. An hour is\nthe medium time required." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Asparagus" }, { "from": "gpt", "value": "Keep it cool and moist on the cellar bottom till wanted.\n\nThrow it into cold water, cut off all that is tough, tie it in small\nbundles, salt the water when boiling, and then put them in and let them\nboil from fifteen to twenty-five minutes. When done, take it up with a\nskimmer, lay it on buttered toast, and put butter on to it. Drain it\nwell on the skimmer before putting it on the toast, or it will spoil\nthe dish." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Beets" }, { "from": "gpt", "value": "Beets must not be cut, as this makes them lose their sweetness. Salt\nthe water, and boil them in summer an hour, and in winter three hours." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Parsnips and Carrots" }, { "from": "gpt", "value": "Parsnips and carrots must be split, or else the outside is done too\nmuch before the inside is cooked sufficiently. Salt the water, and boil\nthem when young half an hour, and two hours when old. Boil enough to\nhave some to slice and fry for the next day\u2019s dinner or breakfast, as\nthey are much the best cooked in this way." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Onions" }, { "from": "gpt", "value": "Select the white kind, peel them and put them in boiling milk, a little\nsalted, and boil them from half to three quarters of an hour. When\ntaken up, drain in a colander, pour a little melted butter over them,\nor put on cold butter." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Jerusalem Artichokes" }, { "from": "gpt", "value": "Scrape them, and put them in boiling salted water. Boil large ones\nabout two hours, then take them up and butter them." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Squashes" }, { "from": "gpt", "value": "Summer squashes boil whole, when very young. When older, quarter them,\nand take out the seeds. Put them into boiling salted water; when done,\nsqueeze out the water by wringing in a cloth, and add butter and salt\nto your taste.\n\nThe neck part of the winter squash is the best; cut it into slices,\npeel it, boil it in salted water till tender, then drain off the water,\nand serve it without mashing, or, if preferred, wring it and season\nwith butter and salt. What is left over is excellent _fried_ for next\nday\u2019s breakfast or dinner. It must be in slices, and not mashed. Save\nthe water in which they are boiled, to make yeast or brown bread, for\nwhich it is excellent." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cabbage and Cauliflowers" }, { "from": "gpt", "value": "Take off the outer leaves of a cabbage, cut the stalky part in\nquarters, down to the centre, put it in boiling salted water, and boil\nthem from half an hour to an hour. Cabbages, like turnips, must have a\ngood deal of water, or they will taste strong.\n\nFor cauliflowers, cut off all the leaves but the small ones mixed with\nthe head, and boil in salted water till it is tender. Some wrap some\nof the large leaves around the head, and tie them on, and when cooked\nthrow aside the leaves. Drain the cauliflower with a skimmer and eat it\nwith drawn butter.\n\n * * * * *\n\nMost vegetables must be put in water only sufficient to cover them,\nallowing a little more for evaporation. Strong vegetables like turnips,\ncabbage, and some of the greens, require a good deal of water." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Peas" }, { "from": "gpt", "value": "Peas, to be good, must be fresh from the vines. Throw them into boiling\nsalted water, and cook them from fifteen to thirty minutes, according\nto their age. When old, they are improved by putting a very little\nsaleratus into the water, say a quarter of a teaspoonful to half a peck\nof shelled peas." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sweet Corn" }, { "from": "gpt", "value": "If it is to be boiled on the cob, put it in salted boiling water, and\nlet it cook from twenty minutes to three quarters of an hour after it\nbegins to boil, according to the age of the corn." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Succatosh" }, { "from": "gpt", "value": "If you wish to make succatosh, boil the beans from half to three\nquarters of an hour, in water a little salt, meantime cutting off the\ncorn and throwing the cobs to boil with the beans. Take care not to cut\ntoo close to the cob, as it imparts a bad taste. When the beans have\nboiled the time above mentioned, take out the cobs, and add the corn,\nand let the whole boil from fifteen to twenty minutes, for young corn,\nand longer for older corn. Make the proportions two-thirds corn and\none-third beans. Where you have a mess amounting to two quarts of corn\nand one quart of beans, take two tablespoonfuls of flour, wet it into a\nthin paste, and stir it into the succatosh, and let it boil up for five\nminutes. Then lay some butter in a dish, take it up into it, and add\nmore salt if need be." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Beans" }, { "from": "gpt", "value": "Throw them into salted boiling water, and cook them from an hour to an\nhour and a half, according to the age. A little saleratus improves them\nwhen old; a piece as big as a pea will do. If you put in too much, the\nskins will slip off." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Egg Plant" }, { "from": "gpt", "value": "Boil them in a good deal of water a few minutes, to get out the bitter\ntaste, then cut them in slices, and sprinkle a little salt on them.\nThen fry them brown in lard or butter. If they are fried on a griddle,\nwith only butter enough to keep them from sticking, they are better\nthan when more butter is used." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Baked Beans" }, { "from": "gpt", "value": "Pick over the beans the night before, and put them in warm water to\nsoak, where they will be kept warm all night. Next morning pour off the\nwater, and pour on boiling water, and let them stand and simmer till\nthe beans are soft, and putting in with them a nice piece of pork, the\nskin gashed. Put them into the deep dish in which they are to bake,\nhaving water just enough to cover them. Bury the pork in the middle,\nso that the top will be even with the surface. All the garden beans\nare better for baking than the common field bean. They must bake in a\nmoderately hot oven from two to three hours." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Tomatoes" }, { "from": "gpt", "value": "Pour on scalding water, and let them remain in it five minutes, to\nloosen the skins. Peel them, and put them in a stew-pan with a little\nsalt and butter, and let them stew half an hour, and then pour them on\nto buttered toast.\n\n_Another Way._--Peel them, put them in a deep dish, put salt and\npepper, and a little butter over them, then make a layer of bread\ncrumbs, or pounded crackers, then make another layer of tomatoes, and\nover these another layer of crumbs, till the dish is filled. The top\nlayer must be crumbs. Some persons put nutmeg and sugar with the other\nseasoning. Bake three quarters of an hour, or more, according to the\nsize.\n\n_Another Way._--Peel them, put them in a stew-pan with some salt, boil\nthem nearly half an hour, then put into them three or four beaten eggs,\nand more salt if needed, and very little pepper. Many would add a few\nsmall slices of onion. Most who have tried this last are very fond of\nit." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Greens" }, { "from": "gpt", "value": "Beet tops, turnip tops, spinach, cabbage sprouts, dandelions, cowslips,\nall these boil in salted water till they are tender, then drain in\na colander, pressing hard. Chop them a little, and warm them in a\nsauce-pan, with a little butter.\n\nLay them on buttered toast, and if you like, garnish them with\nhard-boiled egg, cut in slices. If not fresh, soak them half an hour in\nsalt and water." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cucumbers" }, { "from": "gpt", "value": "The chief art of preparing cucumbers consists in making them cool and\ncrisp. This is done by putting them in cold water for half an hour,\nand then cut them in thin slices into cold water. Then drain them in a\ncolander, and season them with pepper, salt, and vinegar.\n\nCucumbers are very nice cooked in this way. Peel and cut them into\nquarters, take out the seeds, and boil them like asparagus. Put them on\nto buttered toast, and put a little butter over them." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Macaroni" }, { "from": "gpt", "value": "Mix a pint of milk, and a pint of water, and a teaspoonful of salt;\nput in two ounces of macaroni, and boil till the liquor is wasted and\nthe macaroni tender. Put on butter, or pour over some gravy. Cut the\nmacaroni in pieces of three or four inches, in order to help it out\nmore conveniently." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Another Way" }, { "from": "gpt", "value": "Simmer it in thin gravy; when tender lay it in a dish, and grate on it\nold cheese, and over that grated bread. Pour over it melted butter, and\nset in a Dutch oven till of a brown color." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Cook Hominy" }, { "from": "gpt", "value": "Wash in several waters, and boil it five hours, allowing two quarts\nof water, and half a teaspoonful of salt, to every quart of hominy.\nDrain it through a colander, and add butter and salt, if needed. The\nsmall-grained requires less water and time." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Macaroni Pudding, to eat with Meat" }, { "from": "gpt", "value": "Simmer a quarter of a pound of macaroni in plenty of water, until it\nis tender. Strain off the water, and add a pint of milk or cream, an\nounce of grated cheese, and a teaspoonful of salt. Mix well together,\nand strew over the top two ounces of grated cheese and crumbs of bread.\nBrown it well, in baking, on the top. It will bake in a quick oven in\nhalf an hour. It is appropriate to be eaten with boiled ham, or forms a\ncourse by itself, after meat." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Salad" }, { "from": "gpt", "value": "Salad, to be in perfection, should be fresh gathered, and put into\nsalted cold water, which will remove all insects. Let them stand half\nan hour, and then drain them thoroughly." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Mode of Dressing Salad" }, { "from": "gpt", "value": "Take the yolks of one or two eggs boiled hard, mash them fine, mix with\nthem pepper, salt, mustard, oil, and vinegar to your taste. Then cut up\nthe salad, and mix it with this preparation. This is usually done at\ntable." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Mushroom" }, { "from": "gpt", "value": "Cut off the lower part of the stem, peel them, and put them in a\nsauce-pan, with just water enough to prevent their burning at the\nbottom, put in a little salt, and shake them occasionally while\ncooking, to prevent burning. When tender, add butter, salt, and pepper\nto your taste, and wine and spice, if you like them. Serve them on\nbuttered toast." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Celeriac" }, { "from": "gpt", "value": "This is very good, and but little known. It resembles celery in flavor,\nand is much more easily cultivated. Scrape and cut the roots in slices.\nBoil them very tender, drain off the water, add a little salt, and turn\nin just milk enough to cover them. Then take them up and add a little\nbutter." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Salsify, or Vegetable Oyster" }, { "from": "gpt", "value": "Boil it till tender, then pour off the water, and add a little milk,\nand a little salt and butter.\n\n_Another Way._--Parboil it, scraping off the outside, cut it in slices,\ndip it into beaten egg and fine bread crumbs, and fry it in lard.\n\n_Another Way._--Make a batter of wheat flour, milk and eggs, and a\nlittle salt. Cut the salsify in slices; after it is boiled tender, put\nit in the batter, and drop this mixture into hot fat by the spoonful.\nCook them a light brown." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Southern Mode of Cooking Rice" }, { "from": "gpt", "value": "Pick over the rice, and wash it in cold water. To a pint of rice, put\nthree quarts of _boiling_ water, and half a teaspoonful of salt. Boil\nit just _seventeen minutes_ from the time it fairly begins to boil.\nThen turn off _all_ the water, and set it over a moderate fire, with\nthe lid off, to steam fifteen minutes. Great care must be taken to be\naccurate. The rice water poured off is good to stiffen muslins." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Common Mode of Cooking Rice" }, { "from": "gpt", "value": "To a pint of clean rice, put three quarts of cold water, and a\nteaspoonful of salt. Boil it fifteen or twenty minutes, then pour off\nthe water, add milk and some cream, and let it boil a few minutes\nlonger. It should not be so soft as to lose its form.\n\nIn case you wish to fry it next morning, boil it longer in the water,\nand omit the milk, or not, as you please. It is always a good plan to\nboil a good deal, so as to have it next day for griddle cakes, or to\ncut in slices and fry." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Best Mode of Cooking Tomatoes" }, { "from": "gpt", "value": "This vegetable is much improved by cooking _a long time_.\n\nImmediately after breakfast, begin by boiling two onions. If they are\nnot liked, omit this part; but it is best to make the trial, as some\ncan eat this, who cannot take onions any other way comfortably.\n\nPour boiling water over a dozen large tomatoes, and peel them. Cut\nthem into a stew-pan; add a tea-cup and a half of bread crumbs,\na teaspoonful of black pepper, a tablespoonful of salt, four\ntablespoonfuls of butter, and also the cooked onion. Set them where\nthey will stew _very slowly_ all the forenoon, the longer the better.\nFifteen minutes before serving them, beat up six eggs, and add, and\ngive them a good boil, stirring all the time. (Indiana Receipt.)" } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sweet Potatoes" }, { "from": "gpt", "value": "The best way to cook sweet potatoes is to bake them with their skins\non. When boiled, the largest should be put in first, so as to have all\ncook alike. Drain them and dry them, then peel them. They are excellent\nsliced and fried for breakfast next day; much better than at first." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Artichokes" }, { "from": "gpt", "value": "Boil them till tender, drain them, and serve them with melted butter." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Stewed Egg Plant" }, { "from": "gpt", "value": "Take the purple kind, stew till soft, take off the skin, mash it with\nbutter and sweet herbs, grate bread over the top, and bake it till\nbrown." } ] }, { "messages": [ { "from": "human", "value": "Provide information on On Constructing and Heating an Oven" }, { "from": "gpt", "value": "The best ovens are usually made thus. After the arch is formed, four\nor five bushels of ashes are spread over it, and then a covering of\ncharcoal over that, then another layer of bricks over all. The use\nof this is, that the ashes become heated, and the charcoal being a\nnon-conductor, the heat is retained much longer. In such an oven, cake\nand pies can be baked after the bread is taken out, and then custards\nafter them. Sometimes four bakings are done in succession.\n\nThe first time an oven is used, it should be heated the day previous\nfor half a day, and the oven lid kept up after the fire is out, till\nheated for baking.\n\nAs there is so little discretion to be found in those who heat ovens,\nthe housekeeper will save much trouble and mortification by this\narrangement. Have oven wood prepared of sticks of equal size and\nlength. Find, by trial, how many are required to heat the oven, and\nthen require that just that number be used, and no more.\n\nThe fire must be made the back side of the oven, and the oven must\nbe heated so hot as to allow it to be closed fifteen minutes after\nclearing, before the heat is reduced enough to use it. This is called\n_soaking_. If it is burnt down entirely to ashes, the oven may be used\nas soon as cleared." } ] }, { "messages": [ { "from": "human", "value": "Provide information on How to know when an Oven is at the right Heat" }, { "from": "gpt", "value": "An experienced cook will know without rules. For a novice, the\nfollowing rules are of some use in determining. If the black spots in\nthe oven are not burnt off, it is not hot, as the bricks must all look\nred. If you sprinkle flour on the bottom, and it burns quickly, it is\n_too hot_.\n\nIf you cannot hold your hand in longer than to count twenty moderately,\nit is _hot enough_.\n\nIf you can count thirty moderately, it is _not_ hot enough for bread.\n\nThese last are not very accurate tests, as the power to bear heat is\nso diverse in different persons; but they are as good rules as can be\ngiven, where there has been no experience." } ] }, { "messages": [ { "from": "human", "value": "Provide information on How to know when Bread is Sour, or Heavy" }, { "from": "gpt", "value": "If the bread is sour, on opening it quick and deeply with your fingers,\nand applying the nose to the opening, a tingling and sour odor escapes.\nThis is remedied by taking a teaspoonful of saleratus, for every four\nquarts of flour, very thoroughly dissolved in hot water, which is to be\nput in a hole made in the middle, and very thoroughly kneaded in, or\nthere will be yellow streaks.\n\nIf the bread is light and not sour, it will, on opening it deep and\nsuddenly, send forth a pungent and brisk, but not a sour odor, and it\nwill look full of holes, like sponge. Some may mistake the smell of\nlight bread for that of sour bread, but a little practice will show the\ndifference very plainly.\n\nIf the bread is light before the oven is ready, knead it a little\nwithout adding flour, and set it in a cool place.\n\nIf it _rises too much_, it loses all sweetness, and nothing but care\nand experience will prevent this. The best of flour will not make sweet\nbread, if it is allowed to rise too much, even when no sourness is\ninduced." } ] }, { "messages": [ { "from": "human", "value": "Provide information on How to treat Bread when taken from the Oven" }, { "from": "gpt", "value": "Never set it flat on a table, as it sweats the bottom, and acquires a\nbad taste from the table.\n\nAlways take it out of the tins, and set it up end way, leaning against\nsomething.\n\nIf it has a thick, hard crust, wrap it in a cloth wrung out of cold\nwater.\n\nKeep it in a tin box, in a cool place, where it will not freeze." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Yeast" }, { "from": "gpt", "value": "The article in which yeast is kept must, when new yeast is made, or\nfresh yeast bought, be scalded and emptied, and then have a salt\nspoonful of saleratus put in, and be rinsed out again with warm water.\nIf it is glass, rinsing twice with warm water will answer. Junk bottles\nare best for holding yeast, because they can be corked tight, and\neasily cleansed." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Potato Yeast" }, { "from": "gpt", "value": "By those who use potato yeast, it is regarded as much the best, as it\nraises bread quicker than common home-brewed yeast, and, best of all,\nnever imparts the sharp, disagreeable yeast taste to bread or cake,\noften given by hop yeast.\n\nMash half a dozen peeled boiled potatoes, and mix in a handful of wheat\nflour, and two teaspoonfuls of salt, and after putting it through a\ncolander, add hot water till it is a batter. When blood warm, put in\nhalf a tea-cup of distillery yeast, or twice as much potato, or other\nhome-brewed. When raised, keep it corked tight, and make it new very\noften in hot weather. It can easily be made when potatoes are boiled\nfor dinner." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Home-made Yeast, which will keep Good a Month" }, { "from": "gpt", "value": "Four quarts of water, two handfuls of hops, eight peeled potatoes,\nsliced, all boiled soft, mixed and strained through a sieve. To this,\nadd a batter, made one-third of Indian, and two-thirds of rye, in a\npint of cold water, and then boil the whole ten minutes. When cool as\nnew milk, add a tea-cup of molasses, a tablespoonful of ginger, and a\ntea-cup of distillery yeast, or twice as much home-brewed." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Home-brewed Yeast more easily made" }, { "from": "gpt", "value": "Boil a handful of hops half an hour in three pints of water. Pour half\nof it, _boiling hot_, through a sieve, on to nine spoonfuls of flour,\nmix, and then add the rest of the hop water. Add a spoonful of salt,\nhalf a cup of molasses, and _when blood warm_, a cup of yeast." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Hard Yeast" }, { "from": "gpt", "value": "This often is very convenient, especially for hot weather, when it is\ndifficult to keep yeast.\n\nTake some of the best yeast you can make, and thicken it with Indian\nmeal, and if you have rye, add a little to make it adhere better. Make\nit into cakes an inch thick, and three inches by two in size, and dry\nit in a drying wind, but not it the sun. Keep it tied in a bag, in a\ndry, cool place, where it will not freeze.\n\nOne of these cakes is enough for four quarts of flour. When you wish to\nuse it, put it to soak in milk or water for several hours, and then use\nit like other yeast." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Rubs, or Flour Hard Yeast" }, { "from": "gpt", "value": "This is better than hard yeast made with Indian.\n\nTake two quarts of best home-brewed yeast, and a tablespoonful of salt,\nand mix in wheat flour, so that it will be in hard lumps. Set it in a\ndry, warm place (but not in the sun) till quite dry. Then leave out the\nfine parts to use the next baking, and put up the lumps in a bag, and\nhang it in a dry place.\n\nIn using this yeast, take a pint of the rubs for six quarts of flour,\nand let it soak from noon till night. Then wet up the bread to bake\nnext day.\n\nBrewer\u2019s and distillery yeast cannot be trusted to make hard yeast.\nHome-brewed is the best, and some housekeepers say, the only yeast for\nthis purpose." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Milk Yeast" }, { "from": "gpt", "value": "One pint of new milk, and one teaspoonful of fine salt. One large\nspoonful of flour. Mix, and keep it blood warm an hour. Use twice as\nmuch as the common yeast. Bread soon spoils made of this." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Wheat Bread of Distillery, or Brewer\u2019s Yeast" }, { "from": "gpt", "value": "Take eight quarts of flour, and two of milk, a tablespoonful of salt, a\ngill and a half of distillery yeast, and sometimes rather more, if not\nfirst rate. Take double the quantity of home-brewed yeast.\n\nSift the flour, then make an opening in the middle, pour in a part of\nthe wetting, and put in the salt. Then mix in a good part of the flour.\nThen pour in the yeast, and mix it well, then add the rest of the\nwetting, using up the flour so as to make a stiff dough. Knead it half\nan hour, till it cleaves clean from the hand.\n\nThis cannot be wet over night, as, if the yeast is good, it will rise\nin one or two hours.\n\nSome persons like bread best wet with water, but most very much prefer\nbread wet with milk. If you have skimmed milk, warm it with a small bit\nof butter, and it is nearly as good as new milk.\n\nYou need about a quart of wetting to four quarts of flour. Each quart\nof flour makes a common-sized loaf." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Wheat Bread of Home-brewed Yeast" }, { "from": "gpt", "value": "Sift eight quarts of flour into the kneading tray, make a deep hole in\nthe middle, pour into it a pint of yeast, mixed with a pint of lukewarm\nwater, and then work up this with the surrounding flour, till it makes\na thick batter. Then scatter a handful of flour over this batter, lay a\nwarm cloth over the whole, and set it in a warm place. This is called\nsponge.\n\nWhen the sponge is risen so as to make cracks in the flour over it\n(which will be in from three to five hours), then scatter over it two\ntablespoonfuls of salt, and put in about two quarts of wetting, warm,\nbut not hot enough to scald the yeast, and sufficient to wet it. Be\ncareful not to put in too much of the wetting at once.\n\nKnead the whole thoroughly for as much as half an hour, then form it\ninto a round mass, scatter a little flour over it, cover it, and set\nit to rise in a warm place. It usually will take about one quart of\nwetting to four quarts of flour.\n\nIn winter, it is best to put the bread in sponge over night, when it\nmust be kept warm all night. In summer it can be put in sponge early in\nthe morning, for if made over night, it would become sour." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Baker\u2019s Bread" }, { "from": "gpt", "value": "Take a gill of distillery yeast, or twice as much fresh home-brewed\nyeast, add a quart of warm (not hot) water, and flour enough to make\na thin batter, and let it rise in a warm place all night. This is the\nsponge.\n\nNext day, put seven quarts of sifted flour into the kneading tray,\nmake a hole in the centre, and pour in the sponge. Then dissolve a bit\nof volatile salts, and a bit of alum, each the size of a hickory-nut,\nand finely powdered, in a little cold water, and add it, with a\nheaping tablespoonful of salt, to the sponge, and also a quart more of\nblood-warm water.\n\nWork up the flour and wetting to a dough, knead it well, divide it into\nthree or four loaves, prick it with a fork, put it in buttered pans,\nand let it rise one hour, and then bake it about an hour. Add more\nflour, or more water, as you find the dough too stiff, or too soft.\n\nA teaspoonful of saleratus can be used instead of the volatile salts\nand alum, but it is not so good." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Wheat Bread of Potato Yeast" }, { "from": "gpt", "value": "This is made like bread made with home-brewed yeast, except that you\nmay put in almost any quantity of the potato yeast without injury.\nThose who use potato yeast like it much better than any other. The only\nobjection to it is, that in summer it must be made often, as it will\nnot keep sweet long. But it is very easily renewed. The chief advantage\nis, that it rises quick, and never gives the sharp and peculiar taste\nso often imparted to bread and cake by all yeast made with hops." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Potato Bread" }, { "from": "gpt", "value": "Rub a dozen peeled and boiled potatoes through a very coarse sieve,\nand mix with them twice the quantity of flour, mixing very thoroughly.\nPut in a coffee-cup full of home-brewed, or of potato yeast, or half\nas much of distillery yeast, also a teaspoonful of salt. Add whatever\nwater may be needed to make a dough as stiff as for common flour bread.\n\nAn ounce or two of butter rubbed into the flour, and an egg beat and\nput into the yeast, and you can have fine rolls, or warm cakes for\nbreakfast.\n\nThis kind of bread is very moist, and keeps well." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cream Tartar Bread" }, { "from": "gpt", "value": "Three pints of dried flour, measured after sifting.\n\nTwo cups of milk.\n\nHalf a teaspoonful of salt.\n\nOne teaspoonful of soda (Super Carbonate).\n\nTwo teaspoonfuls of cream tartar.\n\nDissolve the soda in half a tea-cup of hot water, and put it with the\nsalt into the milk. Mix the cream tartar _very_ thoroughly in the\nflour: the whole success depends on this. Just as you are ready to\nbake, pour in the milk, knead it up sufficiently to mix it well, and\nthen put it in the oven as quick as possible. Add either more flour or\nmore wetting, if needed, to make dough to mould. Work in half a cup of\nbutter after it is wet, and it makes good short biscuit." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Eastern Brown Bread" }, { "from": "gpt", "value": "One quart of rye.\n\nTwo quarts of Indian meal: if fresh and sweet, do not scald it; if not,\nscald it.\n\nHalf a tea-cup of molasses.\n\nTwo teaspoonfuls of salt.\n\nOne teaspoonful of saleratus.\n\nA tea-cup of home-brewed yeast, or half as much distillery yeast.\n\nMake it as stiff as can be stirred with a spoon with warm water. Let\nit rise from night till morning. Then put it in a large deep pan, and\nsmooth the top with the hand dipped in cold water, and let it stand a\nwhile. Bake five or six hours. If put in late in the day, let it remain\nall night in the oven." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Rye Bread" }, { "from": "gpt", "value": "A quart of water, and as much milk.\n\nTwo teaspoonfuls of salt, and a tea-cup of Indian meal.\n\nA tea-cup full of home-brewed yeast, or half as much distillery yeast.\n\nMake it as stiff as wheat bread, with rye flour." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Rice Bread.--No. 1" }, { "from": "gpt", "value": "One pint of rice, boiled till soft.\n\nTwo quarts of rice flour, or wheat flour.\n\nA teaspoonful of salt.\n\nA tea-cup of home-brewed, or half as much distillery yeast.\n\nMilk to make it so as to mould like wheat bread." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Rice Bread.--No. 2" }, { "from": "gpt", "value": "Three half pints of ground rice.\n\nTwo teaspoonfuls (not heaping) of salt.\n\nTwo gills of home-brewed yeast.\n\nThree quarts of milk, or milk and water. Mix the rice with cold milk\nand water to a thin gruel, and boil it three minutes. Then stir in\nwheat flour till as stiff as can be stirred with a spoon. When blood\nwarm, add the yeast. This keeps moist longer than No. 1." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Bread of Unbolted Wheat, or Graham Bread" }, { "from": "gpt", "value": "Three pints of warm water.\n\nOne tea-cup of Indian meal, and one of wheat flour.\n\nThree great spoonfuls of molasses, or a tea-cup of brown sugar.\n\nOne teaspoonful of salt, and one teaspoonful of saleratus, dissolved in\na little hot water.\n\nOne tea-cup of yeast.\n\nMix the above, and stir in enough unbolted wheat flour to make it as\nstiff as you can work with a spoon. Some put in enough to mould it to\nloaves. Try both. If made with home-brewed yeast, put it to rise over\nnight. If with distillery yeast, make it in the morning, and bake when\nlight.\n\nIn loaves the ordinary size, bake one hour and a half." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Apple Bread" }, { "from": "gpt", "value": "Mix stewed and strained apple, or grated apple uncooked, with an equal\nquantity of wheat flour; add yeast enough to raise it, and mix sugar\nwith the apple, enough to make it quite sweet. Make it in loaves, and\nbake it an hour and a half, like other bread." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Pumpkin Bread" }, { "from": "gpt", "value": "Stew and strain some pumpkin, stiffen it with Indian meal, add salt and\nyeast, and it makes a most excellent kind of bread." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Walnut Hill\u2019s Brown Bread" }, { "from": "gpt", "value": "One quart of sour milk, and one teaspoonful of salt.\n\nOne teaspoonful of pulverized saleratus, and one tea-cup of molasses\nput into the milk.\n\nThicken with unbolted wheat, and bake immediately, and you have\nfirst-rate bread, with very little trouble." } ] }, { "messages": [ { "from": "human", "value": "Provide information on French Rolls, or Twists" }, { "from": "gpt", "value": "One quart of lukewarm milk.\n\nOne teaspoonful of salt.\n\nA large tea-cup of home-brewed yeast, or half as much distillery yeast.\n\nFlour enough to make a stiff batter.\n\nSet it to rise, and when very light, work in one egg and two spoonfuls\nof butter, and knead in flour till stiff enough to roll.\n\nLet it rise again, and when very light, roll out, cut in strips, and\nbraid it. Bake thirty minutes on buttered tins." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Raised Biscuit" }, { "from": "gpt", "value": "Rub half a pound of butter into a pound of flour.\n\nOne beaten egg.\n\nA teaspoonful of salt.\n\nTwo great spoonfuls of distillery yeast, or twice as much home-brewed.\n\nWet it up with enough warm milk to make a soft dough, and then work in\nhalf a pound of butter. When light, mould it into round cakes, or roll\nit out and cut it with a tumbler." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Very Nice Rusk" }, { "from": "gpt", "value": "One pint of milk.\n\nOne coffee-cup of yeast. (Potato is best.)\n\nFour eggs.\n\nFlour enough to make it as thick as you can stir with a spoon.\n\nLet it rise till _very_ light, but be _sure_ it is not sour; if it is,\nwork in half a teaspoonful of saleratus, dissolved in a wine-glass of\nwarm water.\n\nWhen thus light, work together three quarters of a pound of sugar and\nnine ounces of butter; add more flour, if needed, to make it stiff\nenough to mould. Let it rise again, and when _very_ light, mould it\ninto small cakes. Bake fifteen minutes in a quick oven, and after\ntaking it out, mix a little milk and sugar, and brush over the rusk,\nwhile hot, with a small swab of linen tied to a stick, and dry it in\nthe oven. When you have weighed these proportions once, then _measure_\nthe quantity, so as to save the trouble of weighing afterward. Write\nthe measures in your receipt-book, lest you forget." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Potato Biscuit" }, { "from": "gpt", "value": "Twelve pared potatoes, boiled soft and mashed fine, and two\nteaspoonfuls of salt.\n\nMix the potatoes and milk, add half a tea-cup of yeast, and flour\nenough to mould them well. Then work in a cup of butter. When risen,\nmould them into small cakes, then let them stand in buttered pans\nfifteen minutes before baking." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Crackers" }, { "from": "gpt", "value": "One quart of flour, with two ounces of butter rubbed in.\n\nOne teaspoonful of saleratus in a wine-glass of warm water.\n\nHalf a teaspoonful of salt, and milk enough to roll it out.\n\nBeat it half an hour with a pestle, cut it in thin round cakes, prick\nthem, and set them in the oven when other things are taken out. Let\nthem bake till crisp." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Hard Biscuit" }, { "from": "gpt", "value": "One quart of flour, and half a teaspoonful of salt.\n\nFour great spoonfuls of butter, rubbed into two-thirds of the flour.\n\nWet it up with milk till a dough; roll it out again and again,\nsprinkling on the reserved flour, till all is used. Cut into round\ncakes, and bake in a quick oven on buttered tins." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sour Milk Biscuit" }, { "from": "gpt", "value": "A pint and a half of sour milk, or buttermilk.\n\nTwo teaspoonfuls of salt.\n\nTwo teaspoonfuls of saleratus, dissolved in four great spoonfuls of hot\nwater.\n\nMix the milk in flour till nearly stiff enough to roll, then put in the\nsaleratus, and add more flour. Mould up quickly, and bake immediately.\n\nShortening for raised biscuit or cake should always be worked in after\nit is wet up." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A good Way to use Sour Bread" }, { "from": "gpt", "value": "When a batch of bread is sour, let it stand till very light, and use it\nto make biscuit for tea or breakfast, thus:\n\nWork into a portion of it, saleratus dissolved in warm water, enough to\nsweeten it, and a little shortening, and mould it into small biscuits,\nbake it, and it is uncommonly good. It is so much liked that some\npersons allow bread to turn sour for the purpose. Bread can be kept on\nhand for this use any length of time." } ] }, { "messages": [ { "from": "human", "value": "Provide information on General Directions for Griddle and other Breakfast Cakes" }, { "from": "gpt", "value": "The best method of greasing a griddle is, to take a bit of salt pork,\nand rub over with a fork. This prevents adhesion, and yet does not\nallow the fat to soak into what is to be cooked.\n\nIn putting cakes on to griddles, be careful to form them a regular\nround shape, and put on only one at each dip, and so as not to spill\nbetween the cakes.\n\nIn frying mush, cold rice slices, and hominy cakes, cut them half\nan inch thick, and fry in fresh lard, with enough to brown them\nhandsomely. Make the slices smooth and regular." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Buckwheat Cakes wet with Water" }, { "from": "gpt", "value": "Take a quart of buckwheat flour, and nearly an even tablespoonful of\nsalt. Stir in warm water, till it is the consistency of thin batter.\nBeat it thoroughly. Add two tablespoonfuls of yeast, if distillery, or\ntwice as much if home-brewed.\n\nSet the batter where it will be a little warm through the night. Some\npersons never stir them after they have risen, but take them out\ncarefully with a large spoon.\n\nAdd a teaspoonful of pearlash in the morning, if they are sour. Sift it\nover the surface, and stir it well.\n\nSome persons like to add one or two tablespoonfuls of molasses, to give\nthem a brown color, and more sweetness of taste." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Extempore Buckwheat Cakes" }, { "from": "gpt", "value": "Three pints of buckwheat.\n\nOne teaspoonful carbonate of soda, dissolved in water enough to make a\nbatter, and when mixed, add a teaspoonful of tartaric acid, dissolved\nin a few spoonfuls of hot water. Mix it in, and bake immediately.\n\nUse salt pork to grease the griddle." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Buckwheat Cakes wet with Milk" }, { "from": "gpt", "value": "One quart of flour, and in winter stir in lukewarm milk, till it\nis a thin batter, and beat it thoroughly, adding nearly an even\ntablespoonful of salt.\n\nAdd a small tea-cup of Indian meal, two tablespoonfuls of distillery\nyeast, or a good deal more if home-brewed; say half a tea-cup full.\nSet it where it will keep warm all night, and in the morning add a\nteaspoonful of saleratus, sifted over the top, and well stirred in. If\nsour, add more saleratus. This is the best kind of buckwheat cakes." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Griddle Cakes of Unbolted Wheat" }, { "from": "gpt", "value": "A quart of unbolted wheat, and a teaspoonful of salt. Wet it up with\nwater, or sweet milk, in which is dissolved a teaspoonful of saleratus.\nAdd three spoonfuls of molasses. Some raise this with yeast, and leave\nout the saleratus. _Sour_ milk and saleratus are not as good for\nunbolted as for fine flour.\n\nThese are better and more healthful cakes than buckwheat." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Best Rice Griddle Cakes" }, { "from": "gpt", "value": "A pint and a half of solid cold _boiled_ rice, put the night before in\na pint of water or milk to soak.\n\nOne quart of milk, added the next morning.\n\nOne quart of flour stirred into the rice and milk.\n\nTwo eggs, well beaten.\n\nHalf a teaspoonful of saleratus, dissolved in a little hot water.\n\nOne teaspoonful of salt. Bake on a griddle.\n\nStale, or rusked bread in fine crumbs, are very nice made into griddle\ncakes by the above rule; or they can be mixed with the rice. The rice\nmust be well salted when boiled." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A very delicate Omelet" }, { "from": "gpt", "value": "Six eggs, the whites beaten to a stiff froth, and the yolks well beaten.\n\nA tea-cup full of warm milk, with a tablespoonful of butter melted in\nit.\n\nA tablespoonful of flour, wet to a paste with a little of the milk and\npoured to the milk.\n\nA teaspoonful of salt, and a little pepper.\n\nMix all except the whites; add those last; bake immediately, in a flat\npan, or spider, on coals, and when the bottom is done, raise it up\ntowards the fire, and bake the top, or cover with an iron sheet, and\nput coals on it. The remnants of ham, cut fine and added, improve this.\nSome like sweet herbs added, and some fine-cut onion." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Wheat Waffles" }, { "from": "gpt", "value": "One quart of flour, and a teaspoonful of salt.\n\nOne quart of milk, with a tablespoonful of melted butter in it, and\nmixed with the flour gradually, so as not to have lumps.\n\nThree tablespoonfuls of distillery yeast. When raised, two well-beaten\neggs.\n\nBake in waffle irons well oiled with lard each time they are used. Lay\none side on coals, and in about two minutes turn the other side to the\ncoals.\n\n\n_Miss B.\u2019s Waffles_ (_without yeast_).\n\nOne quart of flour, and a teaspoonful of salt.\n\nOne quart of sour milk, with two tablespoonfuls of butter melted in it.\n\nFive well-beaten eggs. A teaspoonful or more of saleratus, enough to\nsweeten the milk. Baked in waffle irons.\n\nSome like one tea-cup full of sugar added." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Rice Waffles" }, { "from": "gpt", "value": "A quart of milk.\n\nA tea-cup of solid boiled rice, soaked three hours in half the milk.\n\nA pint and a half of wheat flour, or rice flour.\n\nThree well-beaten eggs. Bake in waffle irons.\n\nThe rice must be salted enough when boiled." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Good Cakes for Tea, or Breakfast" }, { "from": "gpt", "value": "One pint of milk, and a salt spoonful of salt.\n\nOne teaspoonful of molasses, and a great spoonful of butter.\n\nOne egg well beaten, and two tablespoonfuls of distillery yeast, or\ntwice as much home-brewed.\n\nStir the ingredients into flour enough to make a stiff batter.\n\nLet it rise all night, or if for _tea_, about five hours. Add a salt\nspoonful of saleratus just before baking it, dissolved in warm water.\n\nBake in shallow pans, in a quick oven, half an hour." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Fried Rice for Breakfast" }, { "from": "gpt", "value": "Boil the rice quite soft the day before, so that it will adhere well.\nFor breakfast, cut it in slices an inch thick, cook it on a griddle,\nwith enough sweet lard to fry it brown. Cold mush is good in the same\nway.\n\nIt must be salted properly when boiling." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Fried Hominy" }, { "from": "gpt", "value": "When cold hominy is left of the previous day, it is very good wet up\nwith an egg and a little flour, and fried.\n\n\n_Rye Drop Cake_ (_excellent_).\n\nOne pint of milk, and three eggs.\n\nA tablespoonful of sugar, and a salt spoonful of salt.\n\nStir in rye flour, till about the consistency of pancakes.\n\nBake in buttered cups, or saucers, half an hour." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Wheat Drop Cake" }, { "from": "gpt", "value": "One pint of milk, and a little cream.\n\nThree eggs, and a salt spoonful of salt.\n\nWith these materials make a thick batter of wheat flour, or unbolted\nflour. Drop on tins, and bake about twenty minutes. If unbolted flour\nis used, add a great spoonful of molasses." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Corn Griddle Cakes with Yeast" }, { "from": "gpt", "value": "Three coffee-cups of Indian meal, sifted.\n\nOne coffee-cup of either rye meal, Graham flour, or fine flour.\n\nTwo tablespoonfuls of yeast, and a salt spoonful of salt.\n\nWet at night with sour milk or water, as thick as pancakes, and in the\nmorning add one teaspoonful of pearlash.\n\nBake on a griddle. If Graham flour is used, add a very little molasses." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Pilgrim Cake" }, { "from": "gpt", "value": "Rub two spoonfuls of butter into a quart of flour, and wet it to dough\nwith cold water. Rake open a place in the hottest part of the hearth,\nroll out the dough into a cake an inch thick, flour it well both sides,\nand lay it on hot ashes. Cover it with hot ashes, and then with coals.\nWhen cooked, wipe off the ashes, and it will be very sweet and good.\n\nThe Kentucky corn cake, and common dough, can be baked the same way.\nThis method was used by our pilgrim and pioneer forefathers." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sour Milk Corn Cake" }, { "from": "gpt", "value": "One quart of sour milk, or buttermilk.\n\nA large teaspoonful of pearlash.\n\nA teaspoonful of salt.\n\nStir the milk into the meal enough to make a stiff batter, _over\nnight_. In the morning dissolve the pearlash in warm water. Stir it up\nquickly, and bake it in shallow pans.\n\nIf the milk is sweet, it should be made sour by adding to it a\ntablespoonful of vinegar.\n\n\n_Corn Muffins_ (_from the South_).\n\nOne pint of sifted meal, and half a teaspoonful of salt.\n\nTwo tablespoonfuls of melted lard.\n\nA teaspoonful of saleratus, in two great spoonfuls of hot water.\n\nWet the above with sour milk, as thick as for mush or hasty pudding,\nand bake in buttered rings on a buttered tin." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Corn Griddle Cakes with Eggs" }, { "from": "gpt", "value": "Turn one quart of boiling milk, or water, on to a pint of Indian meal.\n\nWhen lukewarm, add three tablespoonfuls of flour, three eggs well\nbeaten, and a teaspoonful of salt. Bake on a griddle." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sachem\u2019s Head Corn Cake" }, { "from": "gpt", "value": "One quart sifted Indian meal, and a teaspoonful of salt.\n\nThree pints of scalded milk _cooled_, and a teaspoonful of saleratus,\ndissolved in two spoonfuls of hot water, and put into it.\n\nBeat eight eggs, and mix all together. Bake one hour in pans, like\nsponge cake.\n\nIt looks, when broken, like sponge cake, and is very fine. If the\nwhites are cut to a froth, and put in, just as it goes to bake, it\nimproves it very much. Some think this improved by adding a tea-cup\nof sugar. Much depends on the baking, and if you fail, it is probably\nowing to the baking." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Royal Crumpets" }, { "from": "gpt", "value": "Three tea-cups of raised dough.\n\nFour great spoonfuls of melted butter, worked into the dough.\n\nThree well-beaten eggs.\n\nOne tea-cup of rolled sugar, beaten into the eggs.\n\nTurn it into buttered pans, and bake twenty minutes.\n\nSome like them better without the sugar." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Bachelor\u2019s Corn Cake" }, { "from": "gpt", "value": "A pint of sifted corn meal, and a teaspoonful of salt.\n\nTwo spoonfuls of butter, and a quarter of a cup of cream.\n\nTwo eggs well beaten.\n\nAdd milk, till it is a thin fritter batter, and bake in deep tin pans.\nBeat it well, and bake with a quick heat, and it rises like pound cake." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Mrs. W.\u2019s Corn Cake" }, { "from": "gpt", "value": "One pint of milk, and one pint of cream.\n\nTwo eggs, well beaten, and a teaspoonful of salt.\n\nA teaspoonful of saleratus, dissolved in a little hot water.\n\nIndian meal, enough to make a thick batter.\n\nThrow the salt into the meal. Then stir in the milk and cream slowly.\nBeat the eggs, and add them. Add the saleratus last. Bake it one hour\nin shallow pans, well buttered." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Corn Muffins" }, { "from": "gpt", "value": "One quart of Indian meal, sifted.\n\nA heaping spoonful of butter.\n\nOne quart of milk, and a salt spoonful of salt.\n\nTwo tablespoonfuls of distillery yeast, and one of molasses.\n\nLet it rise four or five hours. Bake in muffin rings.\n\nThe same will answer to bake in shallow pans, like corn cake. Bake one\nhour.\n\nGraham, or unbolted flour, is good made by this receipt." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Savoy Biscuit" }, { "from": "gpt", "value": "Beat six eggs into one pound of sugar, until white. Grate the outside\nof a lemon into it, mix in three quarters of a pound of flour, and drop\nthem on buttered paper, a spoonful at a time." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cream Cakes" }, { "from": "gpt", "value": "One quart of cream.\n\nOne quart of sifted flour.\n\nOne salt spoon of salt.\n\nA wine-glass of distillery yeast, or twice as much home-brewed.\n\nWhen quite light, bake in cups, or muffin rings." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Wheat Muffins" }, { "from": "gpt", "value": "One pint of milk, and two eggs.\n\nOne tablespoonful of yeast, and a salt spoonful of salt.\n\nMix these ingredients with sufficient flour to make a thick batter. Let\nit rise four or five hours, and bake in muffin rings. This can be made\nof unbolted flour, adding two great spoonfuls of molasses, and it is\nvery fine." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Albany Breakfast Cakes" }, { "from": "gpt", "value": "Ten well-beaten eggs.\n\nThree pints of milk, blood warm.\n\nA quarter of a pound of melted butter, and two teaspoonfuls of salt.\n\nA teaspoonful of saleratus, dissolved in a spoonful of hot water.\n\nMake a thick batter with white Indian meal, and bake in buttered tins,\nan inch thick when put in. Bake thirty or forty minutes, in a quick\noven." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sally Lunn" }, { "from": "gpt", "value": "Seven cups of sifted flour.\n\nHalf a tea-cup of butter, warmed in a pint of milk.\n\nOne salt spoonful of salt, and three well-beaten eggs.\n\nTwo tablespoonfuls brewer\u2019s yeast. If the yeast is home-made, use twice\nas much.\n\nPour this into square pans, to rise, and then bake it before it sours.\n\nWith brewer\u2019s, or distillery yeast, it will rise in two or three hours,\nand must not be made over night. With home-brewed yeast, it rises in\nfour or five hours." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cream Tea Cakes" }, { "from": "gpt", "value": "One quart of flour, and a teaspoonful of salt.\n\nOne pint of sour cream, and half a tea-cup of melted butter.\n\nHalf a teaspoonful of saleratus, in a spoonful of hot water.\n\nMix lightly in dough, to mould in small cakes and bake in buttered tins." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Buttermilk Short Cakes" }, { "from": "gpt", "value": "Two quarts of flour, and a teaspoonful of salt.\n\nRub in two tea-cups full of soft butter, or lard, or beef drippings.\n\nWork it up into a paste, with sour milk or buttermilk, and add a\nheaping teaspoonful of saleratus, dissolved in a spoonful of hot water.\n\nMake a soft dough, and mould it into cakes, and bake it in buttered\ntins. If the shortening is fresh, add another teaspoonful of salt." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Wafers" }, { "from": "gpt", "value": "Two tablespoonfuls of rolled white sugar.\n\nTwo tablespoonfuls of butter.\n\nOne coffee-cup of flour, and essence of lemon, or rose water to flavor.\n\nAdd milk enough for a thick batter, bake in wafer irons, buttered, and\nthen strew on white sugar." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Pennsylvania Flannel Cakes" }, { "from": "gpt", "value": "One quart of milk, and half a teaspoonful of salt.\n\nThree eggs, the whites beaten separately to a stiff froth.\n\nMix the milk, salt, and yolks, stir in flour till a batter is made,\nsuitable for griddle cakes. Then, when ready to bake, stir in the\nwhites.\n\n_Rye flour_ is very fine, used in this way, instead of wheat, but the\ncakes adhere so much that it is difficult to bake them. Many love them\nmuch better than the wheat." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Kentucky Corn Dodgers" }, { "from": "gpt", "value": "Three pints of _unsifted yellow_ corn meal.\n\nOne tablespoonful (heaped) of lard.\n\nOne pint of milk.\n\nWork it well, and bake in cakes the size of the hand, and an inch thick." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Ohio Corn Cake" }, { "from": "gpt", "value": "One pint of thick sour cream, and one quart of milk, or buttermilk. If\ncream cannot be got, add a tablespoonful of melted lard, or butter.\n\nDissolve enough saleratus in the above to sweeten it, and thicken with\nyellow corn meal to the consistency of pound cake. Put it in buttered\npans, an inch thick, and bake in a quick oven." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Scarborough Puffs" }, { "from": "gpt", "value": "Take one pint of new milk, and boil it. Take out one cup full, and\nstir into it flour enough to make a thick batter. Pour this into the\n_boiling_ milk. Stir and boil until the whole is thick enough to hold\na silver spoon standing upright. Then take it from the fire, and stir\nin six eggs, one by one. Add a teaspoonful of salt, and less than a\ntablespoonful of butter. Drop them by the spoonful into boiling lard,\nand fry like doughnuts. Grate on the outside sugar and spice.\u2014(Maine\nReceipt.)" } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cream Griddle Cakes" }, { "from": "gpt", "value": "One pint of thick cream, and a pint of milk.\n\nThree eggs, and a teaspoonful of salt.\n\nMake a batter of fine flour, and bake on a griddle." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Crumpets" }, { "from": "gpt", "value": "A quart of warm milk, and a teaspoonful of salt.\n\nHalf a gill of distillery yeast, and flour enough for a batter, not\nvery stiff.\n\nWhen light, add half a cup of melted butter, or a cup of rich cream,\nlet it stand twenty minutes, and then bake it as muffins, or in cups." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Fine Cottage Cheese" }, { "from": "gpt", "value": "Let the milk be turned by rennet, or by setting it in a warm place. It\nmust not be _heated_, as the oily parts will then pass off, and the\nrichness is lost. When fully turned, put it in a coarse linen bag, and\nhang it to drain several hours, till all the whey is out. Then mash it\nfine, salt it to the taste, and thin it with good cream, or add but\nlittle cream and roll it into balls. When thin, it is very fine with\npreserves or sugared fruit.\n\nIt also makes a fine pudding, by thinning it with milk, and adding eggs\nand sugar, and spice to the taste, and baking it. Many persons use milk\nwhen turned for a dessert, putting on sugar and spice. Children are\nfond of it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on General Directions in regard to Puddings and Custards" }, { "from": "gpt", "value": "Make pudding-bags of thick close sheeting, to shut out the water.\nBefore putting in the pudding, put the bag in water, and wring it out,\nthen flour the inside thoroughly. In tying it, leave room to swell;\nflour and Indian need a good deal, and are hard and heavy if cramped.\n\nPut an old plate in the bottom of the pot, to keep the bag from burning\nto the pot. Turn the pudding after it has been in five minutes, to keep\nthe heavy parts from settling. Keep the pudding covered with water, and\ndo not let it stop boiling, as this will tend to make it water soaked.\nFill up with _boiling_ water, as cold would spoil the pudding. Dip the\nbag a moment in cold water, just before turning out the pudding.\n\nAvoid stale eggs. When eggs are used, the whites should be beat\nseparately, and put in the last thing. In many cases, success depends\nupon this. Never put eggs into very hot milk, as it will poach them.\nWash the salt out of butter used to butter pans, as otherwise it\nimparts a bad taste to the outside.\n\nPut almonds in hot water till you are ready to blanch, or skin them,\nand put orange, or rose water with them when you pound them, to prevent\nadhesion. Boil custards in a vessel set in boiling water." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Little Girl\u2019s Pie" }, { "from": "gpt", "value": "Take a deep dish, the size of a soup plate, fill it, heaping, with\npeeled tart apples, cored and quartered; pour over it one tea-cup\nof molasses, and three great spoonfuls of sugar, dredge over this a\nconsiderable quantity of flour, enough to thicken the syrup a good\ndeal. Cover it with a crust made of cream, if you have it, if not,\ncommon dough, with butter worked in, or plain pie crust, and lap the\nedge over the dish, and pinch it down tight, to keep the syrup from\nrunning out. Bake about an hour and a half. Make several at once, as\nthey keep well." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Little Boy\u2019s Pudding" }, { "from": "gpt", "value": "One tea-cup of rice. One tea-cup of sugar. One half tea-cup of butter.\nOne quart of milk. Nutmeg, cinnamon, and salt to the taste.\n\nPut the butter in melted, and mix all in a pudding dish, and bake it\ntwo hours, stirring it frequently, until the rice is swollen.\n\nThis is good made without butter." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Children\u2019s Fruit Dumpling" }, { "from": "gpt", "value": "Invert a plate in a preserve kettle, or an iron or brass kettle. Put in\na quart or more of sliced apples or pears. Put in no water or sugar,\nbut simply roll out some common dough an inch thick, and just large\nenough to cover them, and hang it over the fire fifteen or twenty\nminutes. When the fruit is cooked the dough will have risen to a fine\npuff, and also be cooked. There must not be any thing laid on the top\nof the dough to prevent it from rising, but the kettle may be covered.\nWhen it is done, take off the dough cover, with a fork and skimmer, put\nit on to a plate, pour the fruit into a round dish, put the cover on,\nand eat it with a sweet sauce. It is more healthful, and much better\nthan dumplings boiled the common way." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Birth-day Pudding" }, { "from": "gpt", "value": "Butter a deep dish, and lay in slices of bread and butter, wet with\nmilk, and upon these sliced tart apples, sweetened and spiced. Then lay\non another layer of bread and butter and apples, and continue thus till\nthe dish is filled. Let the top layer be bread and butter, and dip it\nin milk, turning the buttered side down. Any other kind of fruit will\nanswer as well. Put a plate on the top, and bake two hours, then take\nit off and bake another hour." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Children\u2019s Boiled Fruit Pudding" }, { "from": "gpt", "value": "Take light dough and work in a little butter, roll it out into a very\nthin large layer, not a quarter of an inch thick. Cover it thick with\nstrawberries, and put on sugar, roll it up tight, double it once or\ntwice and fasten up the ends. Tie it up in a bag, giving it room to\nswell. Eat it with butter, or sauce not very sweet.\n\nBlackberries, whortleberries, raspberries, apples, and peaches, all\nmake excellent puddings in the same way." } ] }, { "messages": [ { "from": "human", "value": "Provide information on English Curd Pie" }, { "from": "gpt", "value": "One quart of milk. A bit of rennet to curdle it.\n\nPress out the whey, and put into the curds three eggs, a nutmeg, and a\ntablespoonful of brandy. Bake it in paste, like custard." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Fruit Fritters" }, { "from": "gpt", "value": "A pint of milk. A pint and a half of flour. Two teaspoonfuls of salt.\nSix eggs, and a pint of cream if you have it; if not, a pint of milk\nwith a little butter melted in it.\n\nMix with this, either blackberries, raspberries, currants,\ngooseberries, or sliced apples or peaches, and fry it in small cakes in\nsweet lard. Eat with a sauce of butter beat with sugar, and flavored\nwith wine or nutmeg, or grated lemon peel." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Common Apple Pie" }, { "from": "gpt", "value": "Pare your apples, and cut them from the core. Line your dishes with\npaste, and put in the apple; cover and bake until the fruit is tender.\nThen take them from the oven, remove the upper crust, and put in sugar\nand nutmeg, cinnamon or rose water to your taste; a bit of sweet butter\nimproves them. Also, to put in a little orange peel before they are\nbaked, makes a pleasant variety. Common apple pies are very good to\nstew, sweeten, and flavor the apple before they are put into the oven.\nMany prefer the seasoning baked in. All apple pies are much nicer if\nthe apple is grated and then seasoned." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Plain Custard" }, { "from": "gpt", "value": "Boil half a dozen peach leaves, or the rind of a lemon, or a vanilla\nbean in a quart of milk; when it is flavored, pour into it a paste made\nby a tablespoonful of rice flour, or common flour, wet up with two\nspoonfuls of cold milk, and stir it till it boils again. Then beat up\nfour eggs and put in, and sweeten it to your taste, and pour it out for\npies or pudding." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A Richer Custard" }, { "from": "gpt", "value": "Beat to a froth six eggs and three spoonfuls sifted sugar, add it to a\nquart of milk, flavor it to your taste, and pour it out into cups, or\npie plates." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Another Custard" }, { "from": "gpt", "value": "Boil six peach leaves, or a lemon peel, in a quart of milk, till it\nis flavored; cool it, add three spoonfuls of sugar, and five eggs\nbeaten to a froth. Put the custard into a tin pail, set it in boiling\nwater, and stir it till cooked enough. Then turn it into cups, or, if\npreferred, it can be baked." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Mush, or Hasty Pudding" }, { "from": "gpt", "value": "Wet up the Indian meal in cold water, till there are no lumps, stir\nit gradually into boiling water which has been salted, till so thick\nthat the stick will stand in it. Boil slowly, and so as not to burn,\nstirring often. Two or three hours\u2019 boiling is needed. Pour it into a\nbroad, deep dish, let it grow cold, cut it into slices half an inch\nthick, flour them, and fry them on a griddle with a little lard, or\nbake them in a stove oven.\n\n\n_Stale Bread Fritters_ (_fine_).\n\nCut stale bread in thick slices, and put it to soak for several hours\nin cold milk.\n\nThen fry it in sweet lard, and eat it with sugar, or molasses, or a\nsweet sauce. To make it more delicate, take off the crusts." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To prepare Rennet" }, { "from": "gpt", "value": "Put three inches square of calf\u2019s rennet to a pint of wine, and set it\naway for use. Three tablespoonfuls will serve to curdle a quart of milk." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Rennet Custard" }, { "from": "gpt", "value": "Put three tablespoonfuls of rennet wine to a quart of milk, and add\nfour or five great spoonfuls of white sugar, flavor it with wine, or\nlemon, or rose water. It must be eaten in an hour or it will turn to\ncurds." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Bird\u2019s Nest Pudding" }, { "from": "gpt", "value": "Pare tart, well-flavored apples, scoop out the cores without dividing\nthe apple, put them in a deep dish with a small bit of mace, and a\nspoonful of sugar in the opening of each apple. Pour in water enough to\ncook them; when soft, pour over them an unbaked custard, so as just to\ncover them, and bake till the custard is done." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A Minute Pudding of Potato Starch" }, { "from": "gpt", "value": "Four heaped tablespoonfuls of potato flour. Three eggs, and half a\nteaspoonful of salt. One quart of milk.\n\nBoil the milk, reserving a little to moisten the flour. Stir the flour\nto a paste, perfectly smooth, with the reserved milk, and put it into\nthe boiling milk. Add the eggs well beaten, let it boil till very\nthick, which will be in two or three minutes, then pour into a dish\nand serve with liquid sauce. After the milk boils, the pudding must be\nstirred every moment till done." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Tapioca Pudding" }, { "from": "gpt", "value": "Soak eight tablespoonfuls of tapioca in a quart of warm milk till soft,\nthen add two tablespoonfuls of melted butter, five eggs well beaten,\nspice, sugar, and wine to your taste. Bake in a buttered dish, without\nany lining." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sago Pudding" }, { "from": "gpt", "value": "Cleanse the sago in hot water, and boil half a pound in a quart of milk\nwith a stick of mace or cinnamon, stirring very often, lest it burn.\nWhen soft, take out the spice and add half a cup of melted butter, four\nheaping spoonfuls of sugar, six eggs, and, if you like, some Zante\ncurrants, strewed on just as it is going into the oven.\n\n\n_Cocoanut Pudding_ (_Plain_).\n\nOne quart of milk.\n\nFive eggs.\n\nOne cocoanut, grated.\n\nThe eggs and sugar are beaten together, and stirred into the milk when\nhot. Strain the milk and eggs, and add the cocoanut, with nutmeg to the\ntaste. Bake about twenty minutes like puddings." } ] }, { "messages": [ { "from": "human", "value": "Provide information on New England Squash, or Pumpkin Pie" }, { "from": "gpt", "value": "Take a pumpkin, or winter squash, cut in pieces, take off the rind\nand remove the seeds, and boil it until tender, then rub it through a\nsieve. When cold, add to it milk to thin it, and to each quart of milk\nthree well-beaten eggs. Sugar, cinnamon, and ginger to your taste. The\nquantity of milk must depend upon the size and quality of the squash.\n\nThese pies require a moderate heat, and must be baked until the centre\nis firm." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Ripe Fruit Pies" }, { "from": "gpt", "value": "_Peach, Cherry, Plum, Currant, and Strawberry._--Line your dish with\npaste. After picking over and washing the fruit carefully (peaches must\nbe pared, and the rest picked from the stem), place a layer of fruit\nand a layer of sugar in your dish, until it is well filled, then cover\nit with paste, and trim the edge neatly, and prick the cover. Fruit\npies require about an hour to bake in a thoroughly heated oven." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Batter Pudding" }, { "from": "gpt", "value": "One quart of milk.\n\nTwelve tablespoonfuls of flour.\n\nNine eggs.\n\nA teaspoonful of salt.\n\nBeat the yolks thoroughly, stir in the flour, and add the milk slowly.\nBeat the whites of the eggs to a froth and add the last thing. Tie in\na floured bag, and put it in boiling water, and boil two hours. Allow\nroom to swell." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Mock Cream" }, { "from": "gpt", "value": "Beat three eggs well, and add three heaping teaspoonfuls of sifted\nflour. Stir it into a pint and a half of boiling milk, add a salt\nspoon of salt, and sugar to your taste. Flavor with rose water, or\nessence of lemon.\n\nThis can be used for cream cakes, or pastry." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Bread Pudding" }, { "from": "gpt", "value": "Three pints of boiled milk.\n\nEleven ounces of grated bread.\n\nHalf a pound of sugar.\n\nA quarter of a pound of butter.\n\nFive eggs.\n\nPour the boiling milk over the bread, stir the butter and sugar well\ntogether, and put them into the bread and milk. When cool enough, add\nthe eggs, well beaten. Three quarters of an hour will bake it.\n\nA richer pudding may be made from the above recipe by using twice as\nmuch butter and eggs." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sunderland Pudding" }, { "from": "gpt", "value": "Six eggs.\n\nThree spoonfuls of flour.\n\nOne pint of milk. A pinch of salt.\n\nBeat the yolks well, and mix them smoothly with the flour, then add the\nmilk. Lastly, whip the whites to a stiff froth, work them in, and bake\nimmediately.\n\nTo be eaten with a liquid sauce." } ] }, { "messages": [ { "from": "human", "value": "Provide information on An Excellent Apple Pie" }, { "from": "gpt", "value": "Take fair apples; pare, core, and quarter them.\n\nTake four tablespoonfuls of powdered sugar to a pie.\n\nPut into a preserving pan, with the sugar, water enough to make a thin\nsyrup; throw in a few blades of mace, boil the apple in the syrup until\ntender, a little at a time, so as not to break the pieces. Take them\nout with care, and lay them in soup dishes.\n\nWhen you have preserved apple enough for your number of pies, add to\nthe remainder of the syrup, cinnamon and rose water, or any other\nspice, enough to flavor it well, and divide it among the pies. Make\na good paste, and line the rim of the dishes, and then cover them,\nleaving the pies without an under crust. Bake them a light brown." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Boiled Apple Pudding" }, { "from": "gpt", "value": "One quarter of a pound of butter.\n\nOne pound of flour.\n\nTwo dozen apples.\n\nMake a plain paste of the flour and butter. Sprinkle your pudding-bag\nwith flour, roll the paste thin, and lay inside of the bag, and fill\nthe crust with apples nicely pared and cored. Draw the crust together,\nand cut off any extra paste about the folds; tie the bag tight, and\nput it into boiling water. Boil it two hours. A layer of rice, nicely\npicked and washed, sprinkled inside the bag, instead of crust, makes a\nvery good pudding, called an _Avalanche_.\n\nCommon dough rolled out makes a fine crust for the above, especially\nwith a little butter worked in it. It is more healthful than the\nunleavened crust." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Spiced Apple Tarts" }, { "from": "gpt", "value": "Rub stewed or baked apples through a sieve, sweeten them, and add\npowdered mace and cinnamon enough to flavor them. If the apples are\nnot very tart, squeeze in the juice of a lemon. Some persons like the\npeel of the lemon grated into it. Line soup dishes with a light crust,\ndouble on the rim, and fill them and bake them until the crust is done.\nLittle bars of crust, a quarter of an inch in width, crossed on the top\nof the tart before it is baked, is ornamental." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Boiled Indian Pudding" }, { "from": "gpt", "value": "Three pints of milk.\n\nTen heaping tablespoonfuls of sifted Indian meal.\n\nHalf a pint of molasses.\n\nTwo eggs.\n\nScald the meal with the milk, add the molasses, and a teaspoonful of\nsalt. Put in the eggs when it is cool enough not to scald them. Put\nin a tablespoonful of ginger. Tie the bag so that it will be about\ntwo-thirds full of the pudding, in order to give room to swell. The\nlonger it is boiled the better. Some like a little chopped suet with\nthe above." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Baked Indian Pudding" }, { "from": "gpt", "value": "Three pints of milk.\n\nTen heaping tablespoonfuls of Indian meal.\n\nThree gills of molasses.\n\nA piece of butter, as large as a hen\u2019s egg.\n\nScald the meal with the milk, and stir in the butter and molasses, and\nbake four or five hours. Some add a little chopped suet in place of the\nbutter." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Rice Balls, or German Pudding" }, { "from": "gpt", "value": "Two tea-cups of rice.\n\nOne quart of milk.\n\nFour ounces of sugar.\n\nOne wine-glass of wine.\n\nSpice to the taste.\n\nWash the rice carefully, and throw it in a pan of boiling salted water.\nLet it boil very fast seventeen minutes, then pour off the water, and\nin its place put one-third of the milk, and a stick of cinnamon. Let\nit boil till it is as thick as very stiff hasty pudding, then put in\nhalf the sugar; fill small tea-cups with this rice, and set them to\ncool. When cool, turn out the rice on to a large dish, pour over it\na syllabub (not whipped), made of the remaining milk and sugar, with\nthe wine. It is still better made with a syllabub of rich cream, and\nwhipped." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Apple Custard" }, { "from": "gpt", "value": "Take half a dozen very tart apples, and take off the skin and cores.\nCook them till they begin to be soft, in half a tea-cup of water. Then\nput them in a pudding dish, and sugar them. Then beat eight eggs with\nfour spoonfuls of sugar, mix it with three pints of milk; pour it over\nthe apples, and bake for about half an hour." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Rhubarb Pie" }, { "from": "gpt", "value": "Cut the stalks of the rhubarb into small pieces, and stew them with\nsome lemon peel till tender. Strain them, sweeten to your taste, and\nadd as many eggs as you can afford. Line pie plates with paste, and\nbake it like tarts, without upper crust." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Plain Macaroni or Vermacelli Puddings" }, { "from": "gpt", "value": "Put two ounces of macaroni, or vermacelli, into a pint of milk, and\nsimmer until tender. Flavor it by putting in two or three sticks of\ncinnamon while boiling, or some other spice when done. Then beat up\nthree eggs, mix in an ounce of sugar, half a pint of milk, and a glass\nof wine. Add these to the macaroni or vermacelli, and bake in a slow\noven." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Green Corn Pudding" }, { "from": "gpt", "value": "Twelve ears of corn, grated. Sweet corn is best.\n\nOne pint and a half of milk.\n\nFour well-beaten eggs.\n\nOne tea-cup and a half of sugar.\n\nMix the above, and bake it three hours in a buttered dish. More sugar\nis needed if common corn is used." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Bread Pudding for Invalids, or Young Children" }, { "from": "gpt", "value": "Grate half a pound of stale bread, add a pinch of salt, and pour on a\npint of hot milk, and let it soak half an hour. Add two well-beaten\neggs, put it in a covered basin just large enough to hold it, tie it in\na pudding cloth, and boil it half an hour; or put it in a buttered pan\nin an oven, and bake it that time. Make a sauce of thin sweet cream,\nsweetened with sugar, and flavored with rose water or nutmeg." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Plain Rice Pudding, without Eggs" }, { "from": "gpt", "value": "Mix half a pint of rice into a quart of rich milk, or cream and milk.\nAdd half a pint of sugar and nutmeg, and powdered cinnamon. Bake it\ntwo hours or more, till the rice is quite soft. It is good cold." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Another Sago Pudding" }, { "from": "gpt", "value": "Six tablespoonfuls of sago, soaked two hours in cold water, and then\nboiled soft in a quart of milk. Add four spoonfuls of butter, and\ntwenty spoonfuls of sugar beaten into the yolks of six or eight eggs.\nAdd currants or chopped raisins dredged with flour, and nutmeg, and\ncinnamon, or a grated lemon peel and juice. Bake it in a buttered dish\nthree quarters of an hour. It is good cold.\n\n * * * * *\n\nNOTE.--All custards are much improved by a little _salt_, say a small\nhalf teaspoonful to a quart of milk. In all the preceding receipts,\nwhere no butter is used, a little salt must be put in, say a small\nhalf teaspoonful to each quart. Many puddings are greatly injured by\nneglecting it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Oat Meal Mush" }, { "from": "gpt", "value": "This is made just like Indian mush, and is called Bourgoo." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Modes of Preparing Apples for the Table" }, { "from": "gpt", "value": "Pippins are the best apples for cooking.\n\n1. Put them in a tin pan, and bake them in a reflector or stove, or\nrange oven, or a Dutch oven. Try them with a fork, and when done, put\nthem on a dish, and if sour fruit, grate white sugar over them. Sweet\nones need to bake much longer than sour. Serve them in a saucer with\ncream, or a thin custard.\n\n2. Take tart and large apples, and peel them; take the cores out with\nan apple corer, put them in a tin, and fill the openings with sugar,\nand a small bit of orange or lemon peel, or a bit of cinnamon. Scatter\nsugar over the top, and bake till done, but not till they lose their\nshape. Try with a fork.\n\n3. Peel large tart apples, and take out the cores with the apple corer.\nPut them in a Dutch oven, or preserving kettle, and simmer them till\ncooked through. Then take them out and put into the kettle a pint of\nthe water in which they were boiled, and beat the white of an egg and\nstir in. Then throw in three or four cups of nice brown sugar, and let\nit boil up, and skim it till clear. Then put in the apples, and let\nthem boil up for five minutes or more. Then put them in a dish for tea,\nand serve with cream if you have it; if not, take a pint or pint and a\nhalf of rich milk in a sauce-pan, and beat up two eggs, and stir in and\ncook it in a tin pail in boiling water, and serve it like cream to eat\nwith the apple.\n\n4. Peel large tart apples, put them in a tin pan with sugar in the\nopenings, and bits of lemon or orange peel, or cinnamon, to flavor and\nscatter sugar over. Bake till soft, then put them in a dish, and pour\nover them a custard made of four eggs and a quart of milk.\n\n5. Peel tart apples, and grate them in a dish, and grate in as much\nstale bread. Beat up two eggs in a pint or pint and a half of milk, and\nmake it quite sweet, and flavor with rose water, or grated lemon, or\norange peel, and pour it in and mix it well. Then bake it, and eat it\neither as a pudding for dinner, or as an article for the tea-table, to\nbe eaten cold and with cream. If you have quinces, grate in one-third\nquince, and add more sugar, and it is a great improvement. Various\nberries can be stewed and mixed with bread crumbs, and cooked in this\nway.\n\n6. Peel apples (or prepare any other fruit), and put them in layers in\na stone or earthen jar with a small mouth. Intermix quinces if you have\nthem. Scatter sugar between each layer in abundance. Cover the mouth\nwith wheat dough, and set the jar in with the bread, and let it remain\nall night, and it makes a most healthful and delicious dish. Some place\n_raw_ rice in alternate layers with the fruit. Children are very fond\nof this dish thus prepared with rice, and it is very little trouble,\nand nothing can be more healthful.\n\n7. Peel and core apples (or take peaches, or pears, or damsons), and\nallow half a pound of sugar to a pound of fruit. Clarify the sugar, by\nadding water and the beaten white of an egg, and stirring and skimming\nit. Boil the fruit in the syrup all day very slowly, mashing and\nstirring often, till it is a thick, smooth paste. If it has skins in\nit, it must be strained through a colander. Put it in buttered pans to\ncool. Then lay it in a dry, cool place. It can be cut in slices for the\ntea-table. Quinces make the best. Apples, with the juice and some of\nthe peel of lemons or oranges, are fine. This is called _Fruit Cheese_.\n\n8. Boil down new sweet cider to one half the original quantity. Stew\npeeled and cored apples, with one quarter as many quinces, in this\ncider, till it is a very dark color. If well boiled, it will keep a\nyear in jars, and is called _Apple Butter_.\n\n9. The following mode of cooking _dried fruits_ is the best. Take dried\npeaches, quinces, or apples, and put them to swell in cold water for\nseveral hours. Peaches must be _very_ thoroughly washed. Then put them\ninto a stewing kettle, with a _great deal_ of water, and a pint of\nbrown sugar to each pound of fruit. Cover them, and let them simmer\n_very slowly_ for several hours, till the water is boiled down to as\nmuch liquid as you wish.\n\nPeaches have a finer flavor when dried with the skin on, as _fully_\nripe peaches cannot be pared and dried. When finely flavored, peaches\nhave a solid pulp; when ripe they should be _pared_ and then dried, and\nsuch are much the best for cooking in the above way.\n\nThey will, when cooked thus, be preferred by every body to the finest\nand most expensive sweetmeats.\n\n10. The following is the best and cheapest method of making the finest\n_Apple Jelly_. Grapes and damsons can be made the same way.\n\nTake the best pippins, and wipe them, taking out stem and eye. Cut them\nin thin slices, without paring or quartering, as the chief flavor is in\nthe peel, and the jelly part is in the cores.\n\nPut them in a preserving kettle, and put in just water enough to cover\nthem, and boil them very soft. Then mash and strain through a jelly-bag\nmade of coarse flannel. Put the liquid into the kettle, with a pint of\nbrown sugar to each pint of the liquid, and add the juice and rind of\na lemon cut in slices. Beat up the white of one egg, and stir in very\nthoroughly. Boil up three times, throwing in some cold water to stop it\nfrom running over. Then let it stand quiet on the hearth half an hour.\nTry it, and if not hard enough, let it boil till it will turn to jelly\non cooling. Then skim off the scum, and pour off the clear jelly, and\nstrain the sediment through the jelly-bag. Then put it in glasses. It\ncan be boiled down, and make elegant apple candy.\n\nGrapes and damsons should have water put in when first boiled, as the\nflavor is thus more perfectly extracted. Frost grapes make an elegant\njelly, as do the wild plum, by this method. In summer these jellies are\nfine for effervescing drinks, with some good wine vinegar mixed with\nthem." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Fruit Custards" }, { "from": "gpt", "value": "A pint and a half of fruit stewed and strained, cooled and sweetened.\n\nSix eggs well beaten, and stirred into a quart of milk.\n\nMix the above and flavor with spice, and bake in cups or a deep dish\ntwenty minutes, or half an hour, according to the size. It is good cold.\n\nIt may be boiled in a tin pail in boiling water." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Modes of preparing Rice for the Dinner or Tea Table" }, { "from": "gpt", "value": "Pick over and wash the rice, and boil it _fifteen minutes_ in water\nwith salt in it. Rice is very poor unless the salt is _cooked_ into it.\nThen pour off the water, and pour in good rich milk, and let it simmer\nslowly till the rice is soft. There should be milk just sufficient to\nmake the rice of a _pudding_ consistency, so that it can be put in cups\nand turned out without losing its form.\n\n1. Fill a tea-cup with this rice, and invert it in a platter or shallow\nlarge pudding dish, and fill the dish with cups of rice inverted. On\nthe summit of each mound thus made, make an opening with a teaspoon,\nand lay a pile of jelly or sweetmeats. Then pour into the dish a\ncustard made of two eggs and a pint of milk, boiled in a tin pail in\nboiling water. This looks very pretty, and is excellent.\n\nIf you have cream, take half milk and half cream, and pour into the\ndish, instead of the custard.\n\n2. Put the rice into a large bowl, and press it down hard. Then invert\nthe bowl in a pudding dish, and empty the rice, so as to leave it in\nthe shape of the bowl. Make, at regular distances, openings in the\nrice, and lay in them jelly, or sweetmeats. Help some of the rice and\nsweetmeats to each person in a saucer, and have a small pitcher of\nsweetened cream, flavored with wine and nutmeg, and pour some into\neach saucer. Or prepare a thin custard of two eggs to a pint of milk,\nboiling it in a tin pail in boiling water.\n\n3. Set the rice away till cold. Then cut it into slices half an inch\nthick. Put a layer of rice in the bottom of a soup plate, and cover it\nwith stewed apple, or jelly, or sweetmeats half an inch thick. Continue\nthus, with alternate layers of rice and jelly (or other cooked fruit)\ntill it is as high as you wish. Then cut the edges around smooth and\neven, so as to show the stripes of fruit and rice, smooth it on the\ntop, and grate on white sugar, or nutmeg.\n\nHelp it in saucers, and have cream, or a thin boiled custard, to pour\non to it. If you wish to ornament it a good deal, get colored sugar\nplums of various sizes, and put them in fanciful arrangements on the\ntop.\n\n4. Set away boiled rice till it is cold, and so solid as to cut in\nslices. Then lay in a buttered deep pudding dish alternate layers of\nthis rice, half an inch thick, and stewed or grated apple. Add sugar\nenough to sweeten it, and spice grated or sifted on each layer of\nfruit. When piled up as high as you wish, cover with rice, smooth it\nwith a spoon dipped in milk, and bake it from half to three quarters of\nan hour. If the apples are grated raw, you must bake three quarters of\nan hour. When it is done, grate white sugar over the top, and eat it\nfor a pudding.\n\nPears, plums, peaches, quinces, and all the small berries can be stewed\nand used with rice in this way.\n\nRice can be made into rice _avalanches_ and _snow-balls_, by taking a\npudding cloth and flouring it, and laying _raw_ rice over it an inch\nthick, and then put pared and cored fruit on it and draw it up and tie\nit so that the rice will cook around the fruit. Tie it tight, allowing\n_a little_ room for the rice to swell. Make several small ones in this\nway, and they are called _snow-balls_. These are eaten with cream\nsweetened and spiced, or with hard or soft pudding sauces." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Rice and Meat Pudding" }, { "from": "gpt", "value": "Take any kind of cold meat, and chop it fine, with cold ham, or cold\nsalt pork. Season it to your taste with salt, pepper, and sweet herbs,\na little butter, and stir in two eggs. Then make alternate layers of\ncold boiled rice and this mixture, and bake half an hour. Or make it\ninto cakes with the rice and fry it.\n\n\n_Modes of preparing Dishes with Dry Bread, or Bread so old as to be not\ngood for the table._\n\nPut all dry bits of crust and crumbs, and leavings of the table, in a\ntin pan. When the bread is drawn, set it in the oven, and let it stand\nall night. It is, when pounded, called _rusk crumbs_, and is good to\neat in milk, and also in these ways.\n\n1. Take apple sauce or stewed pears, or peaches, or any kind of small\nberries, and mix them with equal quantities of rusk crumbs. Make a\ncustard of four eggs to a quart of milk, sweetening it very sweet. Mix\nit with the bread crumbs and fruit, and bake it twenty minutes, as a\npudding.\n\n2. Make a custard with four eggs to a quart of milk, thicken it with\nrusk crumbs, and bake it twenty minutes, and eat it with pudding sauce,\nflavored with wine and nutmeg.\n\n3. Take any kind of cold meats, chop them fine with cold ham, or cold\nsalt pork. Season with salt and pepper, and mix in two eggs and a\nlittle butter. Mix this up with bread crumbs or rusk crumbs, and bake\nit like a pudding. Or put it in a skillet, and warm it like hash. Or\nput it into balls, and flatten it and fry it like forced meat balls.\n\n4. Soak dry bread crumbs in milk till quite soft. Then beat up three\neggs and stir in, and put in sliced and peeled apples, or any kind of\nberries. Flour a pudding cloth, and tie it up and boil it half or three\nquarters of an hour, according to the size.\n\nThis pudding does not swell in boiling. Eat with sauce.\n\n5. Take stale bread and crumble it fine, and mix it with egg and a\nlittle milk, and boil it in a large pudding cloth, or put it around\nsmall peeled apples, and boil it for dumplings in several smaller\ncloths.\n\n6. Take bread crumbs, or rusk crumbs, and mix them with eggs and milk,\nand bake them for griddle cakes. If you have raspberries, blackberries,\nwhortleberries, strawberries, or ripe currants, put them in and then\nthicken with a little flour, so as to make _drop cakes_, and bake them\n(a large spoonful at a time), on a griddle, as drop cakes. Or put them\nin muffin rings, and bake them. Eat with butter and sugar, or with\npudding sauces." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Ellen\u2019s Pudding, or Rhubarb Tart" }, { "from": "gpt", "value": "One pint of stewed pie plant.\n\nFour ounces of sugar.\n\nOne half pint of cream.\n\nTwo ounces of pounded cracker.\n\nThree eggs.\n\nStew the pie plant, and rub it through a sieve. Beat the eggs well, and\nmix with the sugar and cream. Stir the cracker crumbs into the fruit,\nand add the other ingredients. Line your plate with a moderately rich\npaste, and bake half an hour." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Nottingham Pudding" }, { "from": "gpt", "value": "One pint of sifted flour.\n\nThree gills of milk.\n\nOne gill of rich cream.\n\nSix apples.\n\nFour eggs.\n\nA salt spoonful of salt.\n\nPare the apples, and take out the core without cutting the apple. Mix\nthe batter very smooth, and pour over the apples. Eat with liquid\nsauce. This pudding requires an hour to bake." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Rice Plum Pudding" }, { "from": "gpt", "value": "Three gills of rice.\n\nOne quarter of a pound of butter.\n\nOne quarter of a pound of sugar.\n\nOne quart of milk.\n\nA teaspoonful of salt.\n\nSix eggs.\n\nA pound and a half of stoned raisins or currants.\n\nHalf a tablespoonful of cinnamon.\n\nA little rose water, and one nutmeg.\n\nBoil the rice with lemon peel in the milk, till soft. Mix the butter,\nsugar, and eggs. Dredge the fruit with flour, and put in with the spice\nthe last thing. Bake an hour and a half.\n\n\n_Eve\u2019s Pudding_ (_the best kind_).\n\nHalf a pound of beef suet, and half a teaspoonful of salt.\n\nHalf a pound of pared and chopped apples.\n\nHalf a pound of sugar.\n\nHalf a pound of flour.\n\nHalf a pound of stoned raisins, dredged with flour.\n\nFive eggs. A grated nutmeg. A glass of brandy.\n\nChop and mix the suet and apples. Beat the sugar into the yolks of the\neggs. Mix all, putting in the whites cut to a stiff froth just before\ngoing into the oven. Bake two hours." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Baked English Plum Pudding" }, { "from": "gpt", "value": "A quarter of a pound of suet, chopped first, and half a teaspoonful of\nsalt.\n\nHalf of a pound of bread crumbs.\n\nHalf of a pound of stoned raisins, wet and dredged with flour.\n\nHalf of a pound of currants.\n\nHalf of a pound of sugar.\n\nThree ounces of citron.\n\nMilk, and six eggs.\n\nPour enough scalded milk on to the bread crumbs to swell them; when\ncold, add the other ingredients. If it is too stiff, thin it with milk;\nif it is too thin, add more bread crumbs. Then add two grated nutmegs,\na tablespoonful of mace and cinnamon, and half a gill of brandy. Bake\ntwo hours." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A Boiled English Plum Pudding" }, { "from": "gpt", "value": "One pound of currants.\n\nOne pound of stoned raisins, dredged with flour.\n\nHalf a pound of beef suet, chopped fine, and a teaspoonful of salt.\n\nOne pound of bread crumbs.\n\nOne-fourth of a pound of citron.\n\nEight eggs.\n\nHalf a pint of milk, and one gill of wine, or brandy.\n\nA heaping coffee cup of sugar, and mace and nutmeg to your taste.\n\nEaten with a sauce of butter, sugar, and wine.\n\nIt requires six or seven hours to boil, and must be turned several\ntimes.\n\nIn both these puddings, cut the whites of the eggs to a stiff froth,\nand put in the last thing." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Almond Cheese Cake" }, { "from": "gpt", "value": "Beat eight eggs, and stir them into a quart of boiling milk, and boil\nto curds. Press the curds dry, and add two cups of cream, six heaping\nspoonfuls of sugar, and a teaspoonful of powdered mace and cinnamon.\n\nThen stir in three ounces of blanched almonds, beat to a thin paste\nwith rose water, and a few bitter almonds, or peachnuts, beat with\nthem. Lastly, put in half a pound of stoned raisins, cut up, and\ndredged with flour, and bake immediately, half an hour.\n\nSome persons make the curd with rennet, and then add the eggs and other\narticles." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cocoanut Pudding" }, { "from": "gpt", "value": "Three quarters of a pound of grated cocoanut.\n\nOne quarter of a pound of butter.\n\nOne pound of sugar.\n\nOne half pint of cream.\n\nNine eggs.\n\nOne gill of rose water.\n\nStir the butter and sugar as for cake, add the eggs well beaten. Grate\nthe cocoanuts, and stir it in with the butter and eggs. Put in the\nother ingredients, and bake with or without a crust.\n\nIt requires three quarters of an hour for baking. Some persons grate in\nstale rusk, or sponge cake." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Arrowroot Pudding" }, { "from": "gpt", "value": "Take four tea-cups of arrowroot, and mix it with a pint of cold milk.\nBoil another pint of milk, flavoring it with cinnamon, or peach leaves,\nor lemon peel. Stir the arrowroot into this boiling milk. When cold,\nadd the yolks of six eggs beaten into four ounces of sugar. Last of\nall, add the whites cut to a stiff froth, and bake in a buttered dish\nan hour. Ornament the top with sweetmeats, or citron cut up." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Ground Rice Pudding" }, { "from": "gpt", "value": "Make a batter of a quarter of a pound of ground rice, stirred into a\npint of cold milk. Pour it into three pints of boiling milk, and let\nit boil three minutes. Mix three spoonfuls of butter with four ounces\nof sugar, and the yolks of eight eggs, and put to the rice. When cool,\nstrain through a sieve. Flavor with nutmeg and essence of lemon, or\nboil lemon peel in the milk. Add the whites of the eggs last, cut to a\nstiff froth, and also the juice of a lemon. Ornament with jelly." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Mrs. O.\u2019s Pumpkin Pie" }, { "from": "gpt", "value": "One quart of strained pumpkin, or squash.\n\nTwo quarts of milk, and a pint of cream.\n\nOne teaspoonful of salt, and four of ginger.\n\nTwo teaspoonfuls of pounded cinnamon.\n\nTwo teaspoonfuls of nutmeg, and two of mace.\n\nTen well-beaten eggs, and sugar to your taste.\n\nBake with a bottom crust and rim, till it is solid in the centre.\n\n\n_Cracker Plum Pudding_ (_excellent_).\n\nTake eight Boston soda crackers, five pints of milk, and one dozen eggs.\n\nMake a very sweet custard, and put into it a teaspoonful of salt.\n\nSplit the crackers, and butter them very thick.\n\nPut a layer of raisins on the bottom of a large pudding dish, and then\na layer of crackers, and pour on a little of the custard when warm, and\nafter soaking a little put on a thick layer of raisins, pressing them\ninto the crackers with a knife. Then put on another layer of crackers,\ncustard, and fruit, and proceed thus till you have four layers. Then\npour over the whole enough custard to rise even with the crackers. It\nis best made over night, so that the crackers may soak. Bake from an\nhour and a half to two hours. During the first half hour, pour on, at\nthree different times, a little of the custard, thinned with milk, to\nprevent the top from being hard and dry. If it browns fast, cover with\npaper.\n\nBread and butter pudding is made in a similar manner, except the\ncustard need not be cooked when poured in, and the fruit may be left\nout." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Minced Pie" }, { "from": "gpt", "value": "Two pounds and a half of tongue, or lean beef.\n\nA pound and a half of suet.\n\nEight good-sized apples.\n\nTwo pounds of raisins.\n\nTwo pounds of sugar.\n\nTwo gills of rose water.\n\nOne quart of wine.\n\nSalt, mace, cloves, and cinnamon, to the taste.\n\nBoil the meat, and chop very fine. Chop the suet and apples very fine.\nStone the raisins, cutting each into four pieces. Dissolve the sugar\nin the wine and rose water, and mix all well together with the spices.\nTwice this quantity of apple improves the pies, making them less rich.\nLine your plates with a rich paste, fill, cover, and bake. Measure the\nspices used, to save tasting next time, and to prevent mistakes." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Marlborough Pudding" }, { "from": "gpt", "value": "Six tart apples.\n\nSix ounces of sifted sugar.\n\nSix ounces of butter, or a pint of thick cream.\n\nSix eggs.\n\nThe grated peel of one lemon, and half the juice.\n\nGrate the apples after paring and coring them. Stir together the butter\nand sugar as for cake. Then add the other ingredients, and bake in a\nrich paste. Some persons grate in crackers, and add rose water and\nnutmeg. It is much better to grate than to stew the apples, for this\nand all pies." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Orange, or Lemon Pudding" }, { "from": "gpt", "value": "Two large lemons, or oranges.\n\nOne pound of loaf sugar.\n\nFour ounces of butter.\n\nOne pint of cream.\n\nNine eggs.\n\nA little rose water.\n\nGrate the yellow part of the peel of the fruit, squeeze the juice, mix\nthe butter and sugar thoroughly together, beat the eggs well. Mix all\nthe ingredients except the juice, which must not be added until ready\nto bake. Line your dishes with a rich paste, and fill and bake three\nquarters of an hour in a moderate oven." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sweet Potato Pudding" }, { "from": "gpt", "value": "Grate half a pound of parboiled sweet potatoes, and stir to a cream six\nounces of sugar and six of butter, and then add the beaten yolks of\neight eggs.\n\nMix the above, and add the grated peel and juice of a lemon, a glass of\nwine, and a grated nutmeg.\n\nThe last thing, put in the whites of the eggs beat to a stiff froth.\n\nCommon potatoes and carrots may be made as above, only they are to be\nboiled soft, and put through a colander, and more sugar used." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Quince Pudding" }, { "from": "gpt", "value": "Peel and grate six large quinces. Add half a pint of cream, half a\npound of sugar, and six well-beaten eggs. Flavor with rose water, and\nbake in a buttered dish three quarters of an hour." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Healthful Pie Crusts" }, { "from": "gpt", "value": "Good crusts for plain pies are made by wetting up the crust with rich\nmilk turned sour, and sweetened with saleratus. Still better crusts are\nmade of sour cream sweetened with saleratus.\n\nMealy potatoes boiled in salted water, and mixed with the same quantity\nof flour, and wet with sour milk sweetened with saleratus, make a good\ncrust.\n\nGood light bread rolled thin, makes a good crust for pandowdy, or pan\npie, and also for the upper crust of fruit pies, to be made without\nbottom crusts." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Paste made with Butter" }, { "from": "gpt", "value": "Very plain paste is made by taking a quarter of a pound of butter for\nevery pound of flour. Still richer allows three quarters of a pound of\nbutter to a pound of flour. Very rich paste has a pound of butter to a\npound of flour." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Directions for making Paste" }, { "from": "gpt", "value": "Take a quarter of the butter to be used, rub it thoroughly into the\nflour, and wet it with _cold_ water to a stiff paste.\n\nNext dredge the board thick with flour, and cut up the remainder of the\nbutter into thin slices, and lay them upon the flour, and dredge flour\nover thick, and then roll out the butter into thin sheets and lay it\naside.\n\nThen roll out the paste thin, cover it with a sheet of this rolled\nbutter, dredge on more flour, fold it up, and roll it out, and then\nrepeat the process till all the butter is used up.\n\nPaste should be made as quick and as cold as possible. Some use a\nmarble table in order to keep it cold. Roll _from_ you every time." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Puff Paste" }, { "from": "gpt", "value": "Dissolve a bit of sal volatile, the size of a hickory-nut, in cold\nwater. Take three quarters of a pound of butter for every quart of\nflour, and rub in one quarter of the butter, and wet it up with cold\nwater, adding the salts when cool. Roll all the rest of the butter\ninto sheets as directed above. Roll the paste three times, each time\nlaying over it one-third of the butter sheets, and dredging on flour,\nas directed above. In rolling it, always roll _from_ you, and not\ntowards you." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Liquid Sauce" }, { "from": "gpt", "value": "Six tablespoonfuls of sugar.\n\nTen tablespoonfuls of water.\n\nFour tablespoonfuls of butter.\n\nTwo tablespoonfuls of wine.\n\nNutmeg, or lemon, or orange peel, or rose water, to flavor.\n\nHeat the water and sugar very hot. Stir in the butter till it is\nmelted, but be careful not to let it boil. Add the wine and nutmeg just\nbefore it is used." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Hard Sauce" }, { "from": "gpt", "value": "Two tablespoonfuls of butter.\n\nTen tablespoonfuls of sugar.\n\nWork this till white, then add wine and spice to your taste." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A Healthful Pudding Sauce" }, { "from": "gpt", "value": "Boil in half a pint of water, some orange or lemon peel, or peach\nleaves. Take them out and pour in a thin paste, made with two spoonfuls\nof flour, and boil five minutes. Then put in a pint of brown sugar, and\nlet it boil. Then put in two spoonfuls of butter, and a glass of wine,\nand take it up before it boils." } ] }, { "messages": [ { "from": "human", "value": "Provide information on An excellent Sauce for Boiled Rice" }, { "from": "gpt", "value": "Beat the yolks of three eggs into sugar enough to make it quite sweet.\nAdd a tea-cup of cream, and the grated peel and juice of two lemons.\nWhen lemons cannot be had, use dried lemon peel, and a little tartaric\nacid. This is a good sauce for other puddings, especially for the\nstarch minute pudding.\n\nThe first receipt for whip syllabub furnishes a very delicate sauce for\na delicate pudding, such as the one made of potato starch.\n\nSweetened cream flavored with grated lemon peel or nutmeg is a fine\npudding sauce." } ] }, { "messages": [ { "from": "human", "value": "Provide information on General Directions for Making Cake" }, { "from": "gpt", "value": "Tie up your hair so that none can fall, put on a long-sleeved apron,\nhave the kitchen put in order, and then arrange all the articles and\nutensils you will have occasion to use.\n\nIf you are a systematic and thrifty housekeeper, you will have your\nsugar pounded, all your spices ready prepared in boxes, or bottles,\nyour saleratus sifted, your currants washed and dried, your ginger\nsifted, and your weights, measures, and utensils all in their place and\nin order.\n\nButter your tins before beginning to make the cake, so as not to stop\nfor the purpose. It saves much trouble to have your receipt book so\narranged that you can _measure_ instead of weighing. This can be done\nby weighing the first time, and then have a small measure cup, and fill\nit with each ingredient you have weighed. Then note it down in your\nreceipt book, and ever after use the same measure cup.\n\n_Always_ sift your flour, for neither bread nor cake should be made\nwith unsifted flour, not merely because there may be dirt in it, but\nbecause packing injures its lightness, and sifting restores it, and\nmakes bread and cake lighter.\n\nThe day before you wish to make cake, stone your raisins, and blanch\nyour almonds, by pouring hot water on them, to take off the skins, and\nthen throwing them into cold water to whiten them. When ready to make\nyour cake, grate your lemon or orange peel. Next weigh your butter and\ncut it in pieces, and put it where it will soften, but not melt. Then\nbutter your tins. Next, stir the butter to a cream, and then add the\nsugar, and work till white. Next, beat the yolks of the eggs, strain\nthem, and put them to the sugar and butter. Meantime another person\nshould beat the whites to a stiff froth, and put them in. Then add the\nspices and flour, and last of all the fruit, as directed below.\n\nDo not use the hand to make cake, but a wood spoon or spad. Earthen is\nbest to make cake in.\n\nIn receipts where milk is used, never _mix_ sweet and sour milk, as it\nmakes cake heavy, even when either alone would not do it.\n\nButter in the least degree strong, spoils cake.\n\nTry whether cake is done by piercing it with a broom splinter, and if\nnothing adheres it is done.\n\nAn oven, to bake cake well, must have a good heat at bottom, and not be\ntoo hot on the top, or the cake will be heavy. As these receipts have\nall been proved, if they fail to make good cake, the fault is probably\nin the baking.\n\nCake that is to be frosted, should be baked in pans with perpendicular\ninstead of slanting sides. Line them with buttered paper, the salt\nsoaked out of the butter. If the oven proves too hot, cover the top\nwith paper before it hardens, or the cake will be heavy.\n\nThe best way to put in fruit is to sprinkle flour over it, then put\nin a layer of cake at the bottom, half an inch thick, then a layer of\nfruit, taking care that it does not touch the sides of the pan, and\nthus dry up; then a little more cake, then another layer of fruit, and\nthus till the cake is three inches thick (not more), and let the top\nlayer be cake.\n\nAlways dissolve saleratus, or sal volatile, in hot water, as milk does\nnot perfectly dissolve it, and thus there will be yellow specks made.\n\nMake your eggs cold, and whisk till they will stand in a heap.\n\nVolatile alkali the size of a hickory-nut, and a bit of alum of equal\nsize, powdered and dissolved in cold water, will _ensure_ light bread\nor cake.\n\nA quick oven is so hot that you can count moderately only twenty; and a\nslow one allows you to count thirty, while you hold your hand in it.\n\nAll cake without yeast should have the flour put in quickly, just as it\ngoes into the oven.\n\nKeep cake in a tin box, or in a stone jar wrapped in clean linen." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Rose Butter" }, { "from": "gpt", "value": "Take a glass jar, put on the bottom a layer of butter, and each day put\nin rose leaves, adding layers of butter, and when full, cover tight,\nand use the butter for articles to be flavored with rose water." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Directions for Cleansing Currants" }, { "from": "gpt", "value": "Put them in warm, not hot water, and rub them thoroughly. Take out\nall but the bottom part into another pail of water. Then rinse those\nremaining in the bottom of the first water, through two or three\nwaters, as this part contains most of the impure parts. Then put\nthem into the other pail with the first portion, and rinse all very\nthoroughly. Take them out with the hands, drain them on a sieve, and\nspread them on a clean large cloth on a table. Rub them dry with the\nends of the cloth, and then sit down and pull off the good ones into a\ndish in your lap, and push the poor ones aside, being careful to look\nfor the little stones. Spread them to dry on a board, or large dishes,\nand set them in the sun, or any warm place, to dry. Then tie them up in\na jar for future use." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Frosting for Cake" }, { "from": "gpt", "value": "For the whites of every two eggs, take a quarter of a pound of sifted\nloaf sugar. Some use only one egg for this quantity of sugar.\n\nMake the eggs cold in cold water, and free them from all of the yolk.\nBeat the whites in a cool place, till a very stiff froth. Sift the\nsugar, and beat it in _until you can pile it in a heap_. Flavor with\nlemon or rose water. Allow two whites for each common-sized loaf.\nSpread on with a knife, after the cake is cool, and then smooth with\nanother knife dipped in water. Set it in a warm place to dry. The\nornamental filagree work on frosting is easily done by using a small\nsyringe. Draw it full of the above frosting, and as you press it out\nmake figures to your taste. It must not be put on till the frosting of\nthe cake is hardened.\n\n\n_Cake Frosting_ (_another, which is harder_).\n\nTo the white of each egg, put one heaping teaspoonful of starch, and\nnine heaping teaspoonfuls of sifted white sugar.\n\nCut the whites to a stiff froth, mix the sugar and starch, and stir\nin gradually; continue to stir ten minutes after it is mixed, add two\nteaspoonfuls of lemon juice, and flavor it with rose water. Put it on\nwith a knife when the cake has stood out of the oven twenty minutes,\nand then set it in a cool place to harden. Allow the whites of three\neggs for two cakes of common size." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Good Child\u2019s Cake" }, { "from": "gpt", "value": "Three cups raised dough.\n\nOne cup of molasses.\n\nThe juice and grated rind of a lemon, or one nutmeg.\n\nHalf a cup of melted butter, put with the molasses.\n\nTwo well-beaten eggs.\n\nA teaspoonful of saleratus in two spoonfuls of hot water.\n\nWork all together, put into buttered pans, and set into the oven\nimmediately.\n\nPut in the lemon juice just before you put it in the pans.\n\nIf you do not have lemon juice, add a great spoonful of sharp vinegar,\nafter working the ingredients together, and just before putting it into\npans. The lemon juice must be added the last minute. Some think this is\nimproved by standing to rise fifteen minutes. Try and see." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Ginger Snaps" }, { "from": "gpt", "value": "One cup of molasses.\n\nHalf a cup of sugar.\n\nHalf a cup of butter.\n\nHalf a cup of warm water, the butter melted with it.\n\nA small teaspoonful of pearlash, dissolved in the water.\n\nTwo tablespoonfuls of ginger.\n\nThe dough should be stiff; knead it well, and roll into sheets, cut\ninto round cakes, and bake in a moderate oven." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Child\u2019s Feather Cake" }, { "from": "gpt", "value": "Three cups of light dough.\n\nTwo cups rolled sugar.\n\nThree well-beaten eggs, mixed with the sugar and butter.\n\nHalf a cup of warm milk, or a little less.\n\nOne teaspoonful of saleratus in two great spoonfuls of water, and put\nin the milk.\n\nOne cup of melted butter, worked into the sugar.\n\nThe grated rind and juice of one lemon.\n\nWork all together, adding the lemon juice just before putting it\nin buttered pans. If you have no lemons, use one nutmeg, and a\ntablespoonful of sharp vinegar, added just before putting it in pans.\nOne and a half, if the vinegar is weak. Some think this improved by\nstanding to rise fifteen minutes. Try it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Best Molasses Gingerbread" }, { "from": "gpt", "value": "One even tablespoonful of strong ginger, and two if weak.\n\nA gill and a half of milk.\n\nOne heaping teaspoonful saleratus, very fine, dissolved in a\ntablespoonful of hot water, and put into the milk.\n\nHalf a pint of molasses, and a small tea-cup full of butter.\n\nTake three pints of flour, and rub the butter and ginger into it\nthoroughly. Then make a hole in the middle, and pour in the molasses\nand milk, and begin mixing in the flour, and while doing this, put in\na great spoonful of strong vinegar, and if it is weak, a little more.\nIf not stiff enough to roll out, add a little more flour. Roll it into\ncards an inch thick, and put it into two buttered square pans. Bake it\nin a flat tin pan, and put it, if the oven is quite hot, on a muffin\nring, to keep it from burning at the bottom, and allow from twenty-five\nto thirty minutes for baking. When done, set it on its edge, or on a\nsieve, to cool." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sponge Gingerbread" }, { "from": "gpt", "value": "One pint of molasses.\n\nTwo great spoonfuls of melted butter.\n\nOne even tablespoonful of ginger.\n\nOne quart of sifted flour.\n\nA heaping tablespoonful of saleratus dissolved in as much hot water.\n\nHalf a pint of milk, the saleratus first dissolved in hot water, and\nput into it.\n\nMake a hole in the flour, and put in all the other ingredients, and\nwhile working them together, add a great spoonful of good vinegar, or\nif weak, one and a half." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cider Cake" }, { "from": "gpt", "value": "One tea-cup of butter.\n\nThree tea-cups of sugar.\n\nTwo tea-cups of sifted flour.\n\nA teaspoonful of saleratus in two great spoonfuls of water.\n\nA grated nutmeg, and half a tea-cup of milk, with the saleratus in it.\nMake a hole in the flour, and put in all the ingredients, and while\nmixing them, add a tea-cup of cider and four more cups of flour." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cup Cake without Eggs" }, { "from": "gpt", "value": "One cup of butter.\n\nTwo cups of sugar.\n\nOne cup of sour cream, or sour milk.\n\nSal volatile, the size of a small nutmeg, or a teaspoonful of\nsaleratus, dissolved in cold water.\n\nA gill of brandy or wine, half a grated nutmeg, and a teaspoonful of\nessence of lemon.\n\nFlour enough for a stiff batter.\n\nPut in buttered pans an inch thick, and bake in a quick oven." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cream Cake without Eggs" }, { "from": "gpt", "value": "Four cups of flour.\n\nThree cups of sugar.\n\nOne cup of butter.\n\nTwo cups of sour cream.\n\nTwo teaspoonfuls of sal volatile, or three of saleratus, dissolved in a\nlittle cold water.\n\nA teaspoonful of essence of lemon, and half a grated nutmeg.\n\nWork the butter and sugar together, add the cream and spice, and put\nall into a hole in the middle of the flour. Then add the sal volatile,\nor saleratus. Mix quick and thoroughly, and set in the oven immediately." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cream Tartar Cake, without Eggs" }, { "from": "gpt", "value": "Three pints of sifted flour, measured after sifting.\n\nOne teaspoonful super carbonate of soda.\n\nA salt spoonful of salt.\n\nTwo teaspoonfuls of cream tartar.\n\nA cup and a half of milk.\n\nA pint of rolled sugar.\n\nMix the cream tartar thoroughly with the flour, and add grated lemon\npeel, or nutmeg; then dissolve the soda in two great spoonfuls of hot\nwater, and put it with the sugar to the milk. When dissolved, wet it\nup as quick as possible, but so as to mix very thoroughly. Roll it\nout, cut into round cakes, and bake _immediately_. It must be as soft\nas can be rolled. Add a little more flour, if needful; bake in a quick\noven fifteen or twenty minutes. Try more than once, as you may fail at\nfirst. When you get the _knack_ it is easy, sure, and very good." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Fruit Cake without Eggs" }, { "from": "gpt", "value": "Two pounds of flour.\n\nOne and three quarter pounds of sugar.\n\nOne pint of milk.\n\nHalf a pound of butter.\n\nHalf a teaspoonful of salt.\n\nOne and a half teaspoonfuls of soda, or saleratus, or two of sal\nvolatile, dissolved in a little hot water.\n\nOne nutmeg, one pound of raisins, and one wine-glass of brandy. This\nmakes three loaves.\n\nWarm the milk, and add the butter and salt to it. Work the butter and\nsugar to a cream, and then add the milk, then the flour, then the\nsaleratus, and lastly the spice and fruit." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Drop Cake" }, { "from": "gpt", "value": "Four and a half tea-cups of flour.\n\nTwo and a half tea-cups of sugar.\n\nHalf a cup of butter, and five eggs.\n\nWork the butter and sugar to a cream; beat the yolks and whites\nseparately; add the yolks, then the whites, then the flour. Drop them\non a buttered tin, and sprinkle caraway sugar plums on the top.\n\n\n_Sugar Gingerbread_ (_rich_).\n\nOne pound of sugar.\n\nOne pound of sifted flour.\n\nHalf a pound of butter.\n\nSix eggs.\n\nTwo even tablespoonfuls of ginger.\n\nRub the butter and sugar together, add the eggs well beaten, the flour\nand ginger, and bake in two square tin sheets.\n\n\n_Sugar Gingerbread_ (_plainer_).\n\nTwo cups of sugar.\n\nOne cup of butter, rubbed with the sugar.\n\nOne cup of milk.\n\nTwo eggs.\n\nOne teaspoonful of pearlash in hot water.\n\nThree tablespoonfuls of ginger.\n\nFive cups of flour.\n\nMake it a soft dough, and add more flour if needed." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sponge Cake" }, { "from": "gpt", "value": "Twelve eggs.\n\nThe weight of ten in powdered loaf sugar.\n\nThe weight of six in sifted flour.\n\nThe grated peel, and half the juice of one lemon.\n\nStir the yolks of the eggs with the sugar, until very light, then add\nthe whites of the eggs, after they are beaten to a stiff froth, stir\nlightly together, flavor with the lemon, sprinkle in the flour just\nbefore it is to be put into the oven, stirring it in as quickly as\npossible.\n\nBake in two square tin pans, the bottom and sides of which should be\ncovered with white paper, well buttered.\n\nWeigh it once, then get the _measure_ of the proportions, to save the\ntrouble of weighing afterward.\n\nThe secret of making good sponge cake lies in putting the flour in the\nlast minute before it goes into the oven, and having a good bake.\n\n\n_Bridget\u2019s Bread Cake_ (_excellent_).\n\nThree cups of dough, very light.\n\nThree cups of sugar.\n\nOne cup of butter.\n\nThree eggs. A nutmeg. Raisins.\n\nOne teaspoonful of pearlash, dissolved in a little hot water.\n\nRub the butter and sugar together, add the eggs and spice, and mix\nall thoroughly with the dough. Beat it well, and pour into the pans.\nIt will do to bake it immediately, but the cake will be lighter if it\nstands a short time to rise, before putting it into the oven. It is an\nexcellent cake for common use.\n\n_It is very important_ that the ingredients should be thoroughly mixed\nwith the dough." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Doughnuts" }, { "from": "gpt", "value": "One pound of butter.\n\nOne pound and three quarters of sugar, worked with the butter.\n\nThree pints of milk.\n\nFour eggs.\n\nOne pint of yeast, if home-made, or half a pint of distillery yeast.\n\nMace and cinnamon to the taste.\n\nFlour enough to make the dough stiff as biscuit.\n\nRub the butter and sugar together, add the other ingredients, and set\nthe dough in a warm place to rise. When thoroughly light, roll into\nsheets, cut with a sharp knife into diamond-shaped pieces, and boil\nthem in fresh lard. Use a good deal of lard, and have it sufficiently\nhot, or the cake will absorb the fat.\n\n\n_Cookies_ (_plain_).\n\nTwo cups of sugar.\n\nOne cup of butter, worked into the sugar.\n\nOne cup of milk.\n\nTwo eggs.\n\nCaraway seeds.\n\nA small teaspoonful of pearlash, dissolved in a little hot water.\n\nFlour sufficient to roll.\n\nThe dough should be well kneaded before it is rolled into sheets." } ] }, { "messages": [ { "from": "human", "value": "Provide information on French Cake" }, { "from": "gpt", "value": "Five cups of flour.\n\nTwo cups of powdered sugar.\n\nHalf a cup of butter.\n\nOne cup of milk.\n\nOne wine-glass of wine.\n\nThree eggs. Spice to the taste.\n\nA teaspoonful of pearlash.\n\nRub the butter and sugar together, then add the milk, part of the\nflour, and the pearlash dissolved in wine; afterward the remainder of\nthe flour and the eggs. The yolks are to be beaten separately, and the\nwhites beaten and put in the last thing. Bake in two square tin pans." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Walnut Hill\u2019s Doughnuts" }, { "from": "gpt", "value": "One tea-cup of sour cream, or milk.\n\nTwo tea-cups of sugar.\n\nOne tea-cup of butter.\n\nFour eggs, and one nutmeg.\n\nTwo teaspoonfuls of saleratus.\n\nFlour enough to roll.\n\nCut into diamond cakes, and boil in hot lard." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cocoanut Cup Cake" }, { "from": "gpt", "value": "Two cups of rolled white sugar, and one and a half of butter.\n\nOne cup of milk, and a teaspoonful of saleratus dissolved in hot water.\n\nFour eggs well beaten, and a nutmeg. Or flavor with rose water.\n\nThe white part of one cocoanut, grated.\n\nFlour enough to make a stiff batter.\n\nBeat it well, put it in buttered tins, an inch thick, in a quick oven,\nand when done, frost it, and cut it in square pieces." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cocoanut Sponge Cake" }, { "from": "gpt", "value": "One grated cocoanut, the outer part peeled off.\n\nA teaspoonful of salt, and half a grated nutmeg.\n\nA pint of sifted white sugar.\n\nSix eggs, the yolks beat and strained, the whites cut to a stiff froth.\n\nOne teaspoonful of essence of lemon.\n\nA half a pint of sifted flour.\n\nMix the yolks and the sugar, and then the other ingredients, except\nthe whites and the flour. Just as you are ready to put the cake in the\noven, put in the whites, then add the flour by degrees, and stir only\njust enough to mix it; then put it on buttered paper in cake pans, and\nset it in. Have a quick oven, but take care not to have the top harden\nquick. Cover with paper if there is any danger." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Lemon Cake.--No. 1" }, { "from": "gpt", "value": "Four tumblers of flour.\n\nTwo and a half of _powdered_ white sugar.\n\nThree quarters of a tumbler of butter.\n\nOne tumbler of milk, two lemons, three eggs, and one heaping\nteaspoonful of soda. Saleratus will do, but is not so good as soda.\n\nThis serves for two square loaves. Dissolve the soda in the milk, heat\nthe yolks, and strain them. Cut the whites to a stiff froth, work the\nbutter and sugar till they look like cream, then add the yolks, then\nthe milk, then the whites of eggs, and then the flour. When thoroughly\nmixed, grate in the peel of one lemon, and squeeze in the juice of two,\nand this must not be done till it is ready to set _immediately_ into\nthe oven.\n\nA tumbler and a half of currants improves this cake. Put them in with\nthe lemon juice.\n\nThis is delicious when first baked, but will not keep so well as No. 2,\nwhich is richer." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Gingernuts" }, { "from": "gpt", "value": "Six pounds of flour.\n\nOne pound and a quarter of butter, rubbed into the sugar.\n\nOne pound and three quarters of sugar.\n\nOne quart of molasses.\n\nFour ounces of ginger, one nutmeg, and some cinnamon.\n\nThe dough should be stiff, and then kneaded hard for a long time. Cut\ninto small cakes. They will keep good, closely covered in a stone jar,\nfor many months." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Honey Cake" }, { "from": "gpt", "value": "One quart of strained honey.\n\nHalf a pint of sugar.\n\nHalf a pint of melted butter.\n\nA teaspoonful of saleratus, dissolved in half a tea-cup of warm water.\n\nHalf a nutmeg, and a teaspoonful of ginger.\n\nMix the above, and then work in sifted flour till you can roll it. Cut\nit into thin cakes, and bake it on buttered tins, in a quick oven." } ] }, { "messages": [ { "from": "human", "value": "Provide information on New Year\u2019s Cookies" }, { "from": "gpt", "value": "One pound of butter.\n\nA pound and three quarters of sugar.\n\nTwo teaspoonfuls of saleratus, in a pint of milk (buttermilk is better).\n\nMix the butter and sugar to a cream, and add the milk and saleratus.\nThen beat three eggs, and add, and grate in one nutmeg. Rub in a\nheaping tablespoon of caraway seed. Add flour enough to roll. Make it\none quarter of an inch in thickness, and bake _immediately_ in a quick\noven." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Boston Cream Cake" }, { "from": "gpt", "value": "One pint of butter rubbed into one quart of flour.\n\nOne quart of hot water, with the butter and flour stirred in.\n\nWhen cool, break in from six to twelve eggs, as you can afford.\n\nIf needed, add flour till thick enough to drop on buttered tins in\nround cakes, the size of a tea-cup.\n\nWhen baked, open and fill with soft custard, or mock cream." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Almond, Hickory, or Cocoanut Cake" }, { "from": "gpt", "value": "Half a pound of flour. Half a teaspoonful of salt.\n\nA quarter of a pound of butter.\n\nOne pound of sugar.\n\nOne tea-cup of sour cream, or sour milk, or buttermilk.\n\nFour eggs, and lemon, or any other flavor to your taste.\n\nA teaspoonful of saleratus, or better, a bit of sal volatile, the size\nof a nutmeg, dissolved in two spoonfuls of hot water.\n\nMix the above thoroughly, then grate in the white part of a cocoanut,\nor stir in half a pint of chopped hickory-nuts, chopped fine, or put\nin a pound of blanched almonds, pounded, but not to a paste. Put it in\nbuttered pans, an inch and a half thick, and bake in a quick oven." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Caraway Cakes" }, { "from": "gpt", "value": "Two quarts of flour.\n\nOne cup of butter.\n\nOne quart of rolled sugar.\n\nHalf a pint of caraway seeds.\n\nA teaspoonful of essence of lemon.\n\nMix the sugar and butter to a cream, add the other materials, roll out,\nand cut into square cakes, and crimp the edges.\n\nSal volatile the size of a nutmeg, dissolved in a little hot water,\nimproves this." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Fruit Drop Cakes" }, { "from": "gpt", "value": "Two pounds of flour.\n\nOne pound of butter.\n\nOne pound of currants.\n\nOne pound of sugar. Three eggs.\n\nA teaspoonful each, of rose water, and essence of lemon, and a gill of\nbrandy.\n\nRub the butter and sugar to a cream. Beat the eggs, and add them. Then\nput in the other articles. Strew tin sheets with flour and powdered\nsugar, and then drop on in small cakes. Bake in a quick oven." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Dr. B.\u2019s Loaf Cake" }, { "from": "gpt", "value": "Two pounds of dried and sifted flour.\n\nA pint of new milk, blood warm.\n\nA quarter of a pound of butter.\n\nThree quarters of a pound of sugar.\n\nA pint of home-brewed yeast, or half as much distillery yeast.\n\nThree eggs, and one pound of stoned raisins.\n\nA glass of wine and a nutmeg.\n\nWork the butter and sugar to a cream, and then rub them well into the\nflour. Then add the other things, and let it rise over night. Bake an\nhour and a half, in a slack oven. Put the fruit in as directed in the\nreceipt for raised loaf cake." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Fancy Cakes" }, { "from": "gpt", "value": "Beat the yolks of four eggs into half a pound of powdered sugar. Add\na little less than a half a pound of flour. Beat fifteen minutes, and\nthen put in some essence of lemon, and the whites of the eggs cut to a\nstiff froth. Bake in small patties, and put sugar plums on the top." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Fried Curd Cakes" }, { "from": "gpt", "value": "Stir four well-beaten eggs into a quart of boiling milk. Make it very\nsweet, and cool it. Then stir in two even tea-cups full of sifted\nflour, a teaspoonful of essence of lemon, and two more well-beaten\neggs. Fry these in sweet butter as drop cakes." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Wine Cake" }, { "from": "gpt", "value": "Put six ounces of sugar into a pint of wine, and make it boiling hot.\nWhen blood warm, pour it on to six well-beaten eggs, and stir in a\nquarter of a pound of sifted flour. Beat it well, and bake immediately\nin a quick oven." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Egg Rusk" }, { "from": "gpt", "value": "Melt three ounces of butter into a pint of milk. Beat six eggs into a\nquarter of a pound of sugar. Mix these with flour enough for a batter,\nand add a gill of distillery yeast, and half a teaspoonful of salt.\nWhen light, add flour enough to make a dough stiff enough to mould.\nMake them into small cakes, and let them rise in a warm place while the\noven is heating." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Citron Tea Cakes" }, { "from": "gpt", "value": "One tea-cup of sugar.\n\nTwo-thirds of a cup of butter.\n\nTwo cups of flour.\n\nA bit of volatile salts, the size of a nutmeg, dissolved in hot water\n(the same quantity of alum dissolved with it, improves it), and put to\nhalf a cup of milk.\n\nBeat till light, then add a teaspoonful of essence of lemon, and small\nthin strips of citron, or candied lemon peel.\n\nBake in shallow pans, or small patties." } ] }, { "messages": [ { "from": "human", "value": "Provide information on French Biscuit (Mrs. Dr. C.)" }, { "from": "gpt", "value": "Six pounds of flour.\n\nOne pint and a half of new milk.\n\nSix ounces of butter.\n\nA cup and a half of sugar.\n\nA teaspoonful of salt.\n\nSix eggs, and half a pint of distillery yeast, or twice as much\nhome-brewed.\n\nMelt the butter in the milk, and beat the eggs. Then add all the\ningredients, set it to rise, and when very light, mould it into small\nbiscuits, and bake in a quick oven." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Old Hartford Election Cake (100 years old)" }, { "from": "gpt", "value": "Five pounds of dried and sifted flour.\n\nTwo pounds of butter.\n\nTwo pounds of sugar.\n\nThree gills of distillery yeast, or twice the quantity of home-brewed.\n\nFour eggs.\n\nA gill of wine and a gill of brandy.\n\nHalf an ounce of nutmegs, and two pounds of fruit.\n\nA quart of milk.\n\nRub the butter very fine into the flour, add half the sugar, then the\nyeast, then half the milk, hot in winter, and blood warm in summer,\nthen the eggs well beaten, the wine, and the remainder of the milk.\nBeat it well, and let it stand to rise all night. Beat it well in the\nmorning, adding the brandy, the sugar, and the spice. Let it rise\nthree or four hours, till very light. When you put the wood into the\noven, put the cake in buttered pans, and put in the fruit as directed\npreviously. If you wish it richer, add a pound of citron." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Raised Loaf Cake" }, { "from": "gpt", "value": "Six pounds of dried and sifted flour.\n\nThree pounds of sugar.\n\nTwo pounds and a half of butter.\n\nFour eggs, and two pounds of raisins.\n\nFour nutmegs.\n\nTwo gills of wine, and two gills of brandy.\n\nIn the afternoon, mix the butter and sugar, take half of it and rub\ninto the flour; take about a quart of milk, blood warm, put the yeast\ninto the flour, then wet it up. When fully light, add the rest of the\nbutter and sugar, beat the eggs, and put them in, and set the whole to\nrise till morning. Add the brandy, wine, and spice, in the morning, and\nput it in the pans. The fruit is to be added in this way:--First dredge\nit with flour, then put in enough cake to cover the bottom of the pans,\nthen sprinkle some fruit, and do not let any of it rest against the\npan, as it burns, and is thus wasted. Then continue to add a layer of\nfruit and a layer of cake, having no fruit on the top. This saves those\nthat usually burn on the pan, and secures a more equal distribution." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Mrs. H.\u2019s Raised Wedding Cake (very fine)" }, { "from": "gpt", "value": "Nine pounds of dried and sifted flour.\n\nFour and a half pounds of white sugar.\n\nFour and a half pounds of butter.\n\nTwo quarts of scalded milk.\n\nOne quart of the yeast, fresh made as below.\n\nSix eggs.\n\nSix pounds of raisins.\n\nTwo pounds of citron.\n\nOne ounce of mace.\n\nOne gill of brandy.\n\nOne gill of wine.\n\nPut the ingredients together as directed in the Raised Loaf Cake." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Yeast for the above Cake" }, { "from": "gpt", "value": "Nine large potatoes, peeled, boiled, and mashed fine.\n\nOne quart of water, a very small pinch of hops.\n\nBoil all together, strain through a sieve, add a small tea-cup of\nflour, and, when blood warm, half a pint of distillery yeast, or twice\nas much home-brewed. Strain again, and let it work till very light and\nfoaming." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Fruit Cake, or Black Cake" }, { "from": "gpt", "value": "One pound of powdered white sugar.\n\nThree quarters of a pound of butter.\n\nOne pound of flour, sifted.\n\nTwelve eggs.\n\nTwo pounds of raisins, stoned, and part of them chopped.\n\nTwo pounds of currants, carefully cleaned.\n\nHalf a pound of citron, cut into strips.\n\nA quarter of an ounce each, of cinnamon, nutmegs, and cloves, mixed.\n\nOne wine-glass of wine, and one wine-glass of brandy.\n\nRub the butter and sugar together, then add the yolks of the eggs,\npart of the flour, the spice, and the whites of the eggs well beaten,\nthen add the remainder of the flour, and the wine and brandy. Mix all\nthoroughly together. Cover the bottom and sides of two square tin pans\nwith white paper, well buttered, pour the mixture in, adding the fruit\nas formerly directed, first dredging it with flour, and bake four\nhours. After it is taken from the oven, and a little cooled, ice it\nthickly." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Pound Cake" }, { "from": "gpt", "value": "One pound of powdered loaf sugar.\n\nOne pound of sifted flour.\n\nThree quarters of a pound of fresh butter.\n\nEight eggs, and one nutmeg.\n\nRub the butter and sugar together until very light, then add the yolks\nof the eggs, the spice, and part of the flour. Beat the whites of the\neggs to a stiff froth, and stir in with the remainder of the flour. Mix\nall well together, and bake in small tins, icing the cakes when they\nare a little warm." } ] }, { "messages": [ { "from": "human", "value": "Provide information on French Loaf Cake" }, { "from": "gpt", "value": "Five cups of powdered sugar.\n\nThree cups of fresh butter.\n\nTwo cups of milk.\n\nSix eggs.\n\nTen cups of dried and sifted flour.\n\nOne wine-glass of wine, one wine-glass of brandy.\n\nThree nutmegs, a small teaspoonful of pearlash.\n\nOne pound of raisins, a quarter of a pound of citron.\n\nStir the sugar and butter to a cream, then add part of the flour, with\nthe milk a little warm, and the beaten yolks of the eggs. Then add,\nwith the remainder of the flour, the whites of the eggs well beaten,\nthe spice, wine, brandy, and pearlash. Mix all thoroughly together, add\nthe fruit, as you put it into the pans. This will make four loaves.\nBake about an hour, and then ice them." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Portugal Cake" }, { "from": "gpt", "value": "One pound powdered loaf sugar.\n\nOne pound of dried and sifted flour.\n\nHalf a pound of butter.\n\nEight eggs.\n\nTwo tablespoonfuls of lemon juice, or white wine.\n\nOne pound of fruit.\n\nOne nutmeg.\n\nOne and a half pounds of almonds, weighed before shelling.\n\nStir the butter and sugar to a cream. Beat the whites and yolks of the\neggs separately. Then, by degrees, put in the flour, and add the lemon\njuice last, stirring all lightly together. If almonds are to be used,\nthey should be blanched. Pound the almonds, or cut into shreds." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Golden Cake" }, { "from": "gpt", "value": "This and the following cake are named from gold and silver, on account\nof their color as well as their excellence.\n\nThey should be made together, so as to use both portions of the eggs.\n\nTo make _golden cake_, take\n\nOne pound of flour, dried and sifted.\n\nOne pound of sugar.\n\nThree quarters of a pound of butter.\n\nThe yolks of fourteen eggs.\n\nThe yellow part of two lemons grated, and the juice also.\n\nBeat the sugar and butter to a cream, and add the yolks, well beaten\nand strained. Then add the lemon peel and flour, and a teaspoonful of\nsal volatile, dissolved in a little hot water. Beat it well, and just\nbefore putting it into the oven add the lemon juice, beating it in very\nthoroughly.\n\nBake in square flat pans, ice it thickly, and cut it in square pieces.\nIt looks finely on a dish with the silver cake." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Silver Cake" }, { "from": "gpt", "value": "One pound of sugar.\n\nThree quarters of a pound of dried and sifted flour.\n\nSix ounces of butter.\n\nMace and citron.\n\nThe whites of fourteen eggs.\n\nBeat the sugar and butter to a cream, add the whites cut to a stiff\nfroth, and then the flour. It is a beautiful-looking cake." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Shrewsbury Cake" }, { "from": "gpt", "value": "One pound of dried and sifted flour.\n\nThree quarters of a pound of powdered sugar.\n\nHalf a pound of butter.\n\nFive eggs.\n\nRose water, or grated lemon peel.\n\nStir the butter and sugar to a cream. Then add the eggs, the whites and\nyolks beaten separately, and add the flour." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Queen\u2019s Cake" }, { "from": "gpt", "value": "One pound of dried and sifted flour.\n\nOne pound of sugar.\n\nHalf a pound of butter.\n\nFour eggs. One nutmeg.\n\nOne gill of wine.\n\nOne gill of brandy.\n\nOne gill of thin cream.\n\nOne pound of fruit.\n\nRub the butter and sugar together. Beat separately the yolks and whites\nof the eggs. Mix all the ingredients, except the flour and fruit,\nwhich must be put in just before putting in the oven. This makes two\nthree-pint pans full. It requires one hour and a half to bake." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Crullars" }, { "from": "gpt", "value": "Five cups of flour.\n\nOne cup of butter.\n\nTwo cups of sugar.\n\nFour eggs.\n\nOne spoonful of rose water. Nutmeg.\n\nRub the butter and sugar together, add the eggs, the whites and yolks\nbeaten separately, then the flour. Roll into a sheet about half an inch\nthick, cut this with a jagging-iron into long narrow strips. Twist them\ninto various shapes, and fry them in hot lard, of a light brown. The\nfat must be abundant in quantity, and very hot, to prevent the lard\nfrom soaking into the cake." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Lemon Cake.--No. 2" }, { "from": "gpt", "value": "One pound of dried and sifted flour.\n\nOne pound of sugar.\n\nThree quarters of a pound of butter.\n\nSeven eggs.\n\nThe juice of one lemon, and the peel of two.\n\nThis makes two loaves.\n\nBeat and strain the yolks, cut the whites hard, work the butter and\nsugar to a cream. Fruit if wished. A tumbler and a half of currants is\nenough.\n\nThis is richer than No. 1, and keeps well." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Almond Cake" }, { "from": "gpt", "value": "One pound of sifted sugar.\n\nThe yolks of twelve eggs, beat and mixed with the sugar.\n\nThe whites of nine eggs, added to the above in a stiff froth.\n\nA pound of dried and sifted flour, mixed after the above has been\nstirred ten minutes.\n\nHalf a pound of sweet almonds, and half a dozen bitter ones, blanched\nand pounded with rose water to a cream.\n\nSix tablespoonfuls of thick cream. Use the reserved whites of eggs for\nfrosting.\n\nThis makes one large, or two small loaves." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Lemon Drop Cakes" }, { "from": "gpt", "value": "Three heaping tablespoonfuls of sifted white sugar.\n\nA tablespoonful of sifted flour.\n\nThe grated rinds of three lemons.\n\nThe white of one egg well beaten; all mixed.\n\nDrop on buttered paper, and bake in a moderate oven." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Jelly Cake" }, { "from": "gpt", "value": "Half a pound of sifted white sugar.\n\nSix ounces of butter.\n\nEight eggs, whites beat to a stiff froth. Yolks beat and strained.\n\nJuice and grated rind of one lemon.\n\nOne pound of dried and sifted flour.\n\nWork the butter and sugar to a cream. Add the eggs, then the flour,\nand then the lemon juice. Butter tin scolloped pans, and put in this a\nquarter of an inch thick. Bake a light brown, and pile them in layers,\nwith jelly or marmelade between." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cocoanut Drops" }, { "from": "gpt", "value": "One pound grated cocoanut, only the white part.\n\nOne pound sifted white sugar.\n\nThe whites of six eggs, cut to a stiff froth.\n\nYou must have enough whites of eggs to wet the whole stiff.\n\nDrop on buttered plates the size of a cent, and bake immediately." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sugar Drops" }, { "from": "gpt", "value": "Twelve spoonfuls of butter.\n\nTwenty-four spoonfuls of sifted white sugar.\n\nA pint of sifted flour.\n\nHalf a nutmeg, and three eggs, the whites beaten separately.\n\nMix the butter and sugar to a cream, add the eggs, then the flour, drop\non buttered tins, and put sugar plums on the top. Bake ten or fifteen\nminutes." } ] }, { "messages": [ { "from": "human", "value": "Provide information on General Directions for making Preserves and Jellies" }, { "from": "gpt", "value": "Gather fruit when it is dry.\n\nLong boiling hardens the fruit.\n\nPour boiling water over the sieves used, and wring out jelly-bags in\nhot water the moment you are to use them.\n\nDo not squeeze while straining through jelly-bags.\n\nLet the pots and jars containing sweetmeats just made remain uncovered\nthree days.\n\nLay brandy papers over the top, cover them tight, and seal them, or,\nwhat is best of all, soak a split bladder and tie it tight over them.\nIn drying, it will shrink so as to be perfectly air-tight.\n\nKeep them in a dry, but not warm place.\n\nA thick leathery mould helps to preserve fruit, but when mould appears\nin specks, the preserves must be scalded in a warm oven, or be set into\nhot water, which then must boil till the preserves are scalded.\n\nAlways keep watch of preserves which are not sealed, especially in warm\nand damp weather. The only sure way to keep them without risk or care,\nis to make them with enough sugar and seal them, or tie bladder covers\nover." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Clarify Syrup for Sweetmeats" }, { "from": "gpt", "value": "For each pound of sugar, allow half a pint of water. For every three\npounds of sugar, allow the white of one egg.\n\nMix when cold, boil a few minutes, and skim it. Let it stand ten\nminutes, and skim it, then strain it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Brandy Peaches" }, { "from": "gpt", "value": "Prick the peaches with a needle, put them into a kettle with cold\nwater, scald them until sufficiently soft to be penetrated with a\nstraw. Take half a pound of sugar to every pound of peach; make the\nsyrup with the sugar, and while it is a little warm, mix two-thirds as\nmuch of white brandy with it, put the fruit into jars, and pour the\nsyrup over it. The late white clingstones are the best to use." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Peaches (not very rich)" }, { "from": "gpt", "value": "To six pounds of fruit, put five of sugar. Make the syrup. Boil the\nfruit in the syrup till it is clear. If the fruit is ripe, half an hour\nwill cook it sufficiently." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Peaches (very elegant)" }, { "from": "gpt", "value": "First take out the stones, then pare them. To every pound of peaches,\nallow one-third of a pound of sugar. Make a thin syrup, boil the\npeaches in the syrup till tender, but not till they break. Put them\ninto a bowl, and pour the syrup over them. Put them in a dry, cool\nplace, and let them stand two days. Then make a new rich syrup,\nallowing three quarters of a pound of sugar to one of fruit. Drain the\npeaches from the first syrup, and boil them until they are clear, in\nthe last syrup. The first syrup must not be added, but may be used for\nany other purpose you please, as it is somewhat bitter. The large white\nclingstones are the best." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To preserve Quinces Whole" }, { "from": "gpt", "value": "Select the largest and fairest quinces (as the poorer ones will answer\nfor jelly). Take out the cores and pare them. Boil the quinces in water\ntill tender. Take them out separately on a platter. To each pound of\nquince, allow a pound of sugar. Make the syrup, then boil the quinces\nin the syrup until clear." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Quince Jelly" }, { "from": "gpt", "value": "Rub the quinces with a cloth, until perfectly smooth. Remove the cores,\ncut them into small pieces, pack them tight in your kettle, pour cold\nwater on them until it is on a level with the fruit, but not to cover\nit; boil till very soft, but not till they break.\n\nThen dip off all the liquor you can, then put the fruit into a sieve,\nand press it, and drain off all the remaining liquor.\n\nThen to a pint of the liquor add a pound of sugar, and boil it fifteen\nminutes. Pour it, as soon as cool, into small jars, or tumblers. Let it\nstand in the sun a few days, till it begins to dry on the top. It will\ncontinue to harden after it is put up." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Calf\u2019s Foot Jelly" }, { "from": "gpt", "value": "To four nicely-cleaned calf\u2019s feet, put four quarts of water; let it\nsimmer gently till reduced to two quarts, then strain it, and let it\nstand all night. Then take off all the fat and sediment, melt it, add\nthe juice, and put in the peel of three lemons, and a pint of wine, the\nwhites of four eggs, three sticks of cinnamon, and sugar to your taste.\nBoil ten minutes, then skim out the spice and lemon peel, and strain it.\n\nThe American gelatine, now very common, makes as good jelly, with far\nless trouble, and in using it you only need to dissolve it in hot\nwater, and then sweeten and flavor it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To preserve Apples" }, { "from": "gpt", "value": "Take only tart and well-flavored apples, peel, and take out the cores\nwithout dividing them, and then parboil them. Make the syrup with the\napple water, allowing three quarters of a pound of white sugar to every\npound of apples, and boil some lemon peel and juice in the syrup. Pour\nthe syrup, while boiling, on to the apples, turn them gently while\ncooking, and only let the syrup simmer, as hard boiling breaks the\nfruit. Take it out when the apple is tender through. At the end of a\nweek boil them once more in the syrup." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Pear" }, { "from": "gpt", "value": "Take out the cores, cut off the stems, and pare them. Boil the pears in\nwater, till they are tender. Watch them, that they do not break. Lay\nthem separately on a platter as you take them out. To each pound of\nfruit, take a pound of sugar. Make the syrup, and boil the fruit in the\nsyrup till clear." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Pineapple (very fine)" }, { "from": "gpt", "value": "Pare and _grate_ the pineapple. Take an equal quantity of fruit and\nsugar. Boil them slowly in a sauce-pan for half an hour." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Purple Plum.--No. 1" }, { "from": "gpt", "value": "Make a rich syrup. Boil the plums in the syrup very gently till they\nbegin to crack open. Then take them from the syrup into a jar, and pour\nthe syrup over them. Let them stand a few days, and then boil them a\nsecond time, very gently." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To preserve Oranges" }, { "from": "gpt", "value": "Boil the oranges in soft water till you can run a straw through the\nskin.\n\nClarify three quarters of a pound of sugar for each pound of fruit,\ntake the oranges from the water, and pour over them the hot syrup, and\nlet them stand in it one night. Next day, boil them in the syrup till\nit is thick and clear. Then take them up, and strain the syrup on to\nthem." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Purple Plum.--No. 2" }, { "from": "gpt", "value": "Take an equal weight of fruit, and nice brown sugar. Take a clean stone\njar, put in a layer of fruit and a layer of sugar, till all is in.\nCover them tightly with dough, or other tight cover, and put them in\na brick oven after you have baked in it. If you bake in the morning,\nput the plums in the oven at evening, and let them remain till the next\nmorning. When you bake again, set them in the oven as before. Uncover\nthem, and stir them carefully with a spoon, and do as not to break\nthem. Set them in the oven thus _the third_ time, and they will be\nsufficiently cooked." } ] }, { "messages": [ { "from": "human", "value": "Provide information on White, or Green Plum" }, { "from": "gpt", "value": "Put each one into boiling water, and rub off the skin. Allow a pound of\nfruit to a pound of sugar. Make a syrup of sugar and water. Boil the\nfruit in the syrup until clear, about twenty minutes. Let the syrup be\ncold before you pour it over the fruit. They can be preserved without\ntaking off the skins, by pricking them. Some of the kernels of the\nstones boiled in give a pleasant flavor." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Citron Melon" }, { "from": "gpt", "value": "Two fresh lemons to a pound of melon. Let the sugar be equal in weight\nto the lemon and melon. Take out the pulp of the melon, and cut it in\nthin slices, and boil it in fair water till tender. Take it out and\nboil the lemon in the same water about twenty minutes. Take out the\nlemon, add the sugar, and, if necessary, a little more water. Let it\nboil. When clear, add the melon, and let it boil a few minutes." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Strawberries" }, { "from": "gpt", "value": "Look them over with care. Weigh a pound of sugar to each pound of\nfruit. Put a layer of fruit on the bottom of the preserving kettle,\nthen a layer of sugar, and so on till all is in the pan. Boil them\nabout fifteen minutes. Put them in bottles, hot, and seal them. Then\nput them in a box, and fill it in with dry sand. The flavor of the\nfruit is preserved more perfectly, by simply packing the fruit and\nsugar in alternate layers, and sealing the jar, without cooking. But\nthe preserves do not look so well." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Blackberry Jam" }, { "from": "gpt", "value": "Allow three quarters of a pound of brown sugar to a pound of fruit.\nBoil the fruit half an hour, then add the sugar, and boil all together\nten minutes." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To preserve Currants to eat with Meat" }, { "from": "gpt", "value": "Strip them from the stem. Boil them an hour, and then to a pound of the\nfruit, add a pound of brown sugar. Boil all together fifteen or twenty\nminutes." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cherries" }, { "from": "gpt", "value": "Take out the stones. To a pound of fruit, allow a pound of sugar. Put a\nlayer of fruit on the bottom of the preserving kettle, then a layer of\nsugar, and continue thus till all are put in. Boil till clear. Put them\nin bottles, hot, and seal them. Keep them in dry sand." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Currants" }, { "from": "gpt", "value": "Strip them from the stems. Allow a pound of sugar to a pound of\ncurrants. Boil them together ten minutes. Take them from the syrup, and\nlet the syrup boil twenty minutes, and pour it on the fruit. Put them\nin small jars, or tumblers, and let them stand in the sun a few days." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Raspberry Jam.--No. 1" }, { "from": "gpt", "value": "Allow a pound of sugar to a pound of fruit. Press them with a spoon, in\nan earthen dish. Add the sugar, and boil all together fifteen minutes." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Raspberry Jam.--No. 2" }, { "from": "gpt", "value": "Allow a pound of sugar to a pound of fruit. Boil the fruit half an\nhour, or till the seeds are soft. Strain one quarter of the fruit, and\nthrow away the seeds. Add the sugar, and boil the whole ten minutes.\nA little currant juice gives it a pleasant flavor, and when that is\nused, an equal quantity of sugar must be added." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Currant Jelly" }, { "from": "gpt", "value": "Pick over the currants with care. Put them in a stone jar, and set\nit into a kettle of boiling water. Let it boil till the fruit is\nvery soft. Strain it through a sieve. Then run the juice through\na jelly-bag. Put a pound of sugar to a pint of juice, and boil it\ntogether five minutes. Set it in the sun a few days." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Quince Marmalade" }, { "from": "gpt", "value": "Rub the quinces with a cloth, cut them in quarters. Put them on the\nfire with a little water, and stew them till they are sufficiently\ntender to rub them through a sieve. When strained, put a pound of brown\nsugar to a pound of the pulp. Set it on the fire, and let it cook\nslowly. To ascertain when it is done, take out a little and let it get\ncold, and if it cuts smoothly it is done.\n\nCrab-apple marmalade is made in the same way.\n\nCrab-apple jelly is made like quince jelly.\n\nMost other fruits are preserved so much like the preceding, that it\nis needless to give any more particular directions, than to say that\na pound of sugar to a pound of fruit is the general rule for all\npreserves that are to be kept through warm weather, and a long time." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Preserved Watermelon Rinds" }, { "from": "gpt", "value": "This is a fine article to keep well without trouble for a long time.\nPeel the melon, and boil it in just enough water to cover it till it is\nsoft, trying with a fork. (If you wish it green, put green vine leaves\nabove and below each layer, and scatter powdered alum, less than half a\nteaspoonful to each pound.)\n\nAllow a pound and a half of sugar to each pound of rind, and clarify it\nas directed previously.\n\nSimmer the rinds two hours in this syrup, and flavor it with lemon peel\ngrated and tied in a bag. Then put the melon in a tureen, and boil the\nsyrup till it looks thick, and pour it over. Next day, give the syrup\nanother boiling, and put the juice of one lemon to each quart of syrup.\nTake care not to make it bitter by too much of the peel.\n\nCitrons are preserved in the same manner. Both these keep through hot\nweather with very little care in sealing and keeping." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Preserved Pumpkin" }, { "from": "gpt", "value": "Cut a thick yellow pumpkin, peeled, into strips two inches wide, and\nfive or six long.\n\nTake a pound of white sugar for each pound of fruit, and scatter it\nover the fruit, and pour on two wine-glasses of lemon juice for each\npound of pumpkin.\n\nNext day, put the parings of one or two lemons with the fruit and\nsugar, and boil the whole three quarters of an hour, or long enough to\nmake it tender and clear without breaking. Lay the pumpkin to cool,\nstrain the syrup, and then pour it on to the pumpkin.\n\nIf there is too much lemon peel, it will be bitter." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Pickle Tomatoes" }, { "from": "gpt", "value": "As you gather them, throw them into cold vinegar. When you have enough,\ntake them out, and scald some spices tied in a bag, in good vinegar,\nand pour it hot over them." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Pickle Peaches" }, { "from": "gpt", "value": "Take ripe but hard peaches, wipe off the down, stick a few cloves into\nthem, and lay them in _cold_ spiced vinegar. In three months they will\nbe sufficiently pickled, and also retain much of their natural flavor." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Pickle Peppers" }, { "from": "gpt", "value": "Take green peppers, take the seeds out carefully, so as not to mangle\nthem, soak them nine days in salt and water, changing it every day, and\nkeep them in a warm place. Stuff them with chopped cabbage, seasoned\nwith cloves, cinnamon, and mace; put them in cold spiced vinegar." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Pickle Nasturtions" }, { "from": "gpt", "value": "Soak them three days in salt and water as you collect them, changing it\nonce in three days, and when you have enough, pour off the brine, and\npour on scalding hot vinegar." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Pickle Onions" }, { "from": "gpt", "value": "Peel, and boil in milk and water ten minutes, drain off the milk and\nwater, and pour scalding spiced vinegar on to them." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Pickle Gherkins" }, { "from": "gpt", "value": "Keep them in strong brine till they are yellow, then take them out and\nturn on hot spiced vinegar, and keep them in it in a warm place, till\nthey turn green. Then turn off the vinegar, and add a fresh supply of\nhot, spiced vinegar." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Pickle Mushrooms" }, { "from": "gpt", "value": "Stew them in salted water, just enough to keep them from sticking. When\ntender, pour off the water, and pour on hot spiced vinegar. Then cork\nthem tight if you wish to keep them long. Poison ones will turn black\nif an onion is stewed with them, and then all must be thrown away." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Pickle Cucumbers" }, { "from": "gpt", "value": "Wash the cucumbers in cold water, being careful not to bruise, or break\nthem. Make a brine of rock, or blown salt (rock is the best), strong\nenough to bear up an egg, or potato, and of sufficient quantity to\ncover the cucumbers.\n\nPut them into an oaken tub, or stone-ware jar, and pour the brine over\nthem. In twenty-four hours, they should be stirred up from the bottom\nwith the hand. The third day pour off the brine, scald it, and pour it\nover the cucumbers. Let them stand in the brine nine days, scalding it\nevery third day, as described above. Then take the cucumbers into a\ntub, rinse them in cold water, and if they are too salt, let them stand\nin it a few hours. Drain them from the water, put them back into the\ntub or jar, which must be washed clean from the brine. Scald vinegar\nsufficient to cover them, and pour it upon them. Cover them tight,\nand in a week they will be ready for use. If spice is wanted, it may\nbe tied in a linen cloth, and put into the jar with the pickles, or\nscalded with the vinegar, and the bag thrown into the pickle jar. If a\nwhite scum rises, take it off and scald the vinegar, and pour it back.\nA small lump of alum added to the vinegar, improves the hardness of\nthe cucumbers." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Pickled Walnuts" }, { "from": "gpt", "value": "Take a hundred nuts, an ounce of cloves, an ounce of allspice, an ounce\nof nutmeg, an ounce of whole pepper, an ounce of race ginger, an ounce\nof horseradish, half pint of mustard seed, tied in a bag, and four\ncloves of garlic.\n\nWipe the nuts, prick with a pin, and put them in a pot, sprinkling\nthe spice as you lay them in; then add two tablespoonfuls of salt;\nboil sufficient vinegar to fill the pot, and pour it over the nuts and\nspice. Cover the jar close, and keep it for a year, when the pickles\nwill be ready for use.\n\nButternuts may be made in the same manner, if they are taken when\ngreen, and soft enough to be stuck through with the head of a pin. Put\nthem for a week or two in weak brine, changing it occasionally. Before\nputting in the brine, rub them about with a broom in brine to cleanse\nthe skins. Then proceed as for the walnuts.\n\nThe vinegar makes an excellent catsup." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Mangoes" }, { "from": "gpt", "value": "Take the latest growth of young muskmelons, take out a small bit from\none side, and empty them. Scrape the outside smooth, and soak them four\ndays in strong salt and water. If you wish to green them, put vine\nleaves over and under, with bits of alum, and steam them a while. Then\npowder cloves, pepper, and nutmeg in equal portions, and sprinkle on\nthe inside, and fill them with strips of horseradish, small bits of\ncalamus, bits of cinnamon and mace, a clove or two, a very small onion,\nnasturtions, and then American mustard-seed to fill the crevices. Put\nback the piece cut out, and sew it on, and then sew the mango in cotton\ncloth. Lay all in a stone jar, the cut side upward.\n\nBoil sharp vinegar a few minutes, with half a tea-cup of salt, and a\ntablespoonful of alum to three gallons of vinegar, and turn it on to\nthe melons. Keep dried barberries for garnishes, and when you use them\nturn a little of the above vinegar of the mangoes heated boiling hot on\nto them, and let them swell a few hours. Sliced and salted cabbage with\nthis vinegar poured on hot is very good." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Fine Pickled Cabbage" }, { "from": "gpt", "value": "Shred red and white cabbage, spread it in layers in a stone jar, with\nsalt over each layer. Put two spoonfuls of whole black pepper, and the\nsame quantity of allspice, cloves, and cinnamon, in a bag, and scald\nthem in two quarts of vinegar, and pour the vinegar over the cabbage,\nand cover it tight. Use it in two days after." } ] }, { "messages": [ { "from": "human", "value": "Provide information on An excellent Way of Preparing Tomatoes to eat with Meat" }, { "from": "gpt", "value": "Peel and slice ripe tomatoes, sprinkling on a little salt as you\nproceed. Drain off the juice, and pour on hot spiced vinegar." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Pickle Martinoes" }, { "from": "gpt", "value": "Gather them when you can run a pin head into them, and after wiping\nthem, keep them ten days in weak brine, changing it every other day.\nThen wipe them, and pour over boiling spiced vinegar. In four weeks\nthey will be ready for use. It is a fine pickle." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A convenient Way to Pickle Cucumbers" }, { "from": "gpt", "value": "Put some spiced vinegar in a jar, with a little salt in it.\n\nEvery time you gather a mess, pour boiling vinegar on them, with a\nlittle alum in it. Then put them in the spiced vinegar. Keep the same\nvinegar for scalding all. When you have enough, take all from the\nspiced vinegar, and scald in the alum vinegar two or three minutes,\ntill green, and then put them back in the spiced vinegar." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Indiana Pickles" }, { "from": "gpt", "value": "Take green tomatoes, and slice them. Put them in a basket to drain\nin layers, with salt scattered over them, say a tea-cup full to each\ngallon. Next day, slice one quarter the quantity of onions, and lay\nthe onions and tomatoes in alternate layers in a jar, with spices\nintervening. Then fill the jar with cold vinegar. Tomatoes picked\nas they ripen, and just thrown into cold spiced vinegar, are a fine\npickle, and made with very little trouble." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Pickle Cauliflower, or Brocoli" }, { "from": "gpt", "value": "Keep them twenty-four hours in strong brine, and then take them out and\nheat the brine, and pour it on scalding hot, and let them stand till\nnext day. Drain them, and throw them into spiced vinegar." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Ice Cream" }, { "from": "gpt", "value": "One quart of milk.\n\nOne and a half tablespoonfuls of arrowroot.\n\nThe grated peel of two lemons.\n\nOne quart of thick cream.\n\nWet the arrowroot with a little cold milk, and add it to the quart of\nmilk when boiling hot; sweeten it very sweet with white sugar, put in\nthe grated lemon peel, boil the whole, and strain it into the quart\nof cream. When partly frozen, add the juice of the two lemons. Twice\nthis quantity is enough for thirty-five persons. Find the quantity of\nsugar that suits you by measure, and then you can use this every time,\nwithout tasting. Some add whites of eggs, others think it just as good\nwithout. It must be made _very_ sweet, as it loses much by freezing." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Directions for freezing Ice Cream" }, { "from": "gpt", "value": "If you have no apparatus for the purpose (which is _almost_\nindispensable), put the cream into a tin pail with a very tight cover,\nmix equal quantities of snow and blown salt (not the coarse salt), or\nof pounded ice and salt, in a tub, and put it _as high as the pail,\nor freezer_; turn the pail or freezer half round and back again with\none hand, for half an hour, or longer, if you want it very nice. Three\nquarters of an hour steadily, will make it good enough. While doing\nthis, stop four or five times, and mix the frozen part with the rest,\nthe last time very thoroughly, and then the lemon juice must be put in.\nThen cover the freezer tight with snow and salt till it is wanted. The\nmixture must be perfectly cool before being put in the freezer. Renew\nthe snow and salt while shaking, so as to have it kept tight to the\nsides of the freezer. A hole in the tub holding the freezing mixture\nto let off the water, is a great advantage. In a tin pail it would\ntake much longer to freeze than in the freezer, probably nearly twice\nas long, or one hour and a half. A long stick, like a coffee stick,\nshould be used in scraping the ice from the sides. Iron spoons will be\naffected by the lemon juice, and give a bad taste.\n\nIn taking it out for use, first wipe off every particle of the freezing\nmixture dry, then with a knife loosen the sides, then invert the\nfreezer upon the dish in which the ice is to be served, and apply two\ntowels rung out of hot water to the bottom part, and the whole will\nslide out in the shape of a cylinder.\n\nIf you wish to put it into moulds, pour it into them when the cream is\nfrozen sufficiently, and then cover the moulds in the snow and salt\ntill they are wanted. Dip the moulds in warm water to make the ice slip\nout easily.\n\nIf you wish to have a freezer made, send the following directions to a\ntinner.\n\nMake a tin cylinder box, eighteen inches high and eight inches in\ndiameter at the bottom, and a trifle larger at the top, so that the\nfrozen cream will slip out easier. Have a cover made with a rim to\nlap over three inches, and fitted tight. Let there be a round handle\nfastened to the lid, an inch in diameter, and reaching nearly across,\nto take hold of, to stir the cream. This will cost from fifty to\nseventy-five cents.\n\nThe tub holding the ice and freezer should have a hole in the bottom,\nto let the water run off, and through the whole process the ice must be\nclose packed the whole depth of the freezer." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Philadelphia Ice Cream" }, { "from": "gpt", "value": "Two quarts of milk (cream when you have it).\n\nThree tablespoonfuls of arrowroot.\n\nThe whites of eight eggs well beaten.\n\nOne pound of powdered sugar.\n\nBoil the milk, thicken it with the arrowroot, add the sugar, and pour\nthe whole upon the eggs. If you wish it flavored with vanilla, split\nhalf a bean, and boil it in the milk." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Another Ice Cream" }, { "from": "gpt", "value": "Three quarts of milk.\n\nTwo pounds and a half of powdered sugar.\n\nTwelve eggs, well beaten.\n\nMix all together in a tin pail, add one vanilla bean (split), then put\nthe pail into a kettle of boiling water, and stir the custard all the\ntime, until it is quite thick. After it is cooled, add two quarts of\nrich cream, and then freeze it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Strawberry Ice Cream" }, { "from": "gpt", "value": "Rub a pint of ripe strawberries through a sieve, add a pint of cream,\nand four ounces of powdered sugar, and freeze it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Ice Cream without Cream" }, { "from": "gpt", "value": "A vanilla bean, or a lemon rind, is first boiled in a quart of milk.\nTake out the bean or peel, and add the yolks of four eggs, beaten well.\nHeat it scalding hot, but do not boil it, stirring in white sugar till\n_very_ sweet. When cold, freeze it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Fruit Ice Cream" }, { "from": "gpt", "value": "Make rich boiled custard, and mash into it the soft ripe fruit, or the\ngrated or cooked hard fruit, or grated pineapples. Rub all through\na sieve, sweeten it very sweet, and freeze it. Quince, apple, pear,\npeach, strawberry, and raspberry, are all good for this purpose." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Rich Custards" }, { "from": "gpt", "value": "One quart of cream.\n\nThe yolks of six eggs.\n\nSix ounces of powdered white sugar.\n\nA small pinch of salt.\n\nTwo tablespoonfuls of brandy.\n\nOne spoonful of peach water.\n\nHalf a tablespoonful of lemon brandy.\n\nAn ounce of blanched almonds, pounded to a paste.\n\nMix the cream with the sugar, and the yolks of the eggs well beaten,\nscald them together in a tin pail in boiling water, stirring all the\ntime, until sufficiently thick. When cool, add the other ingredients,\nand pour into custard cups." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Wine Cream Custard" }, { "from": "gpt", "value": "Sweeten a pint of cream with sifted sugar, heat it, stir in white wine\ntill it curdles, add rose water, or grated lemon peel in a bag, heated\nin the milk. Turn it into cups.\n\nOr, mix a pint of milk with the pint of cream, add five beaten eggs, a\nspoonful of flour wet with milk, and sugar to your taste. Bake this in\ncups, or pie plates." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Almond Custard" }, { "from": "gpt", "value": "Blanch and pound four ounces of sweet almonds, and a few of the bitter.\nBoil them five minutes in a quart of milk, sweeten to your taste, and\nwhen blood warm, stir in the beaten yolks of eight eggs, and the whites\nof four. Heat it, and stir till it thickens, then pour into cups. Cut\nthe reserved whites to a stiff froth, and put on the top." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A Cream for Stewed Fruit" }, { "from": "gpt", "value": "Boil two or three peach leaves, or a vanilla bean, in a quart of cream,\nor milk, till flavored. Strain and sweeten it, mix it with the yolks of\nfour eggs, well beaten; then, while heating it, add the whites cut to a\nfroth. When it thickens, take it up. When cool, pour it over the fruit,\nor preserves." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Currant, Raspberry, or Strawberry Whisk" }, { "from": "gpt", "value": "Put three gills of the juice of the fruit to ten ounces of crushed\nsugar, add the juice of a lemon, and a pint and a half of cream. Whisk\nit till quite thick, and serve it in jelly glasses, or a glass dish." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Lemonade Ice, and other Ices" }, { "from": "gpt", "value": "To a quart of lemonade, add the whites of six eggs, cut to a froth,\nand freeze it. The juices of any fruit, sweetened and watered, may be\nprepared in the same way, and are very fine." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Lemon and Orange Cream" }, { "from": "gpt", "value": "Grate the outer part of the rind of eight oranges, or lemons, into a\npint of cold water, and let it stand from night till morning. Add the\njuice of two dozen of the fruit, and another pint of cold water. Beat\nthe yolks of six eggs, and add the whites of sixteen eggs, cut to a\nstiff froth. Strain the juice into the egg. Set it over the fire, and\nstir in fine white sugar, till quite sweet. When it begins to thicken,\ntake it off, and stir till it is cold. Serve it in glasses, or freeze\nit." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Vanilla Cream" }, { "from": "gpt", "value": "Boil a vanilla bean in a quart of rich milk, till flavored to your\ntaste. Beat the yolks of eight eggs, and stir in, then sweeten well,\nand lastly, add the whites of the eggs, cut to a stiff froth. Boil\ntill it begins to thicken, then stir till cold, and serve in glasses,\nor freeze it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A Charlotte Russe" }, { "from": "gpt", "value": "Half a pint of milk, and half a vanilla bean boiled in it, and then\ncooled and strained.\n\nFour beaten yolks of eggs, and a quarter of a pound of powdered loaf\nsugar stirred into the milk. Simmer five minutes, and cool it.\n\nAn ounce of Russia isinglass boiled in a pint of water till reduced one\nhalf, and strained into the above custard.\n\nWhip a rich cream to a froth, and stir into the custard.\n\nThe preceding is for the custard that is to fill the form.\n\nPrepare the form thus:--Take a large round, or oval sponge cake, three\nor four inches thick, with perpendicular sides. Cut off the bottom\nabout an inch thick, or a little less, and then turn it bottom upwards\ninto a form of the same size and shape. Then dig out the cake till it\nis a shell, an inch thick, or less. Fill the opening with the custard,\nand cover it with the slice cut from the bottom. Then set it into a tub\nof pounded ice and salt, for forty minutes, being careful not to get\nany on to the cake. When ready to use it, turn it out of the form on to\na flat oval dish, and ornament the top with frosting, or syringe on it\ncandy sugar, in fanciful forms. This can be made by fitting slices of\nsponge cake nicely into a form, instead of using a whole cake." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A Plainer Charlotte Russe" }, { "from": "gpt", "value": "Half an ounce of Russia isinglass, or a little more.\n\nHalf a pint of milk, and a pint of thick cream.\n\nFour eggs. Three ounces sifted white sugar.\n\nA gill and a half of white wine.\n\nBoil the isinglass in the milk, flavoring with vanilla or lemon. Stir\nthe sugar into the yolks of the eggs. Put the wine to the cream, and\nbeat them to a froth. Then strain the isinglass into the yolks, then\nadd the cream and wine, and last of all the whites of the eggs cut to\na stiff froth. Then line a dish with sponge cake, making the pieces\nadhere with whites of eggs, and pour in the above." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A Superior Omelette Soufl\u00e9e" }, { "from": "gpt", "value": "Take eight eggs. Put the whites on one plate, and the yolks on another\n(two persons do it better than one); beat up the whites to a perfect\nfroth, and at the same time stir the yolks with finely-powdered sugar,\nflavored with a little lemon peel, grated. Then, while stirring the\nwhites, pour the yolks into the whites, _stir_ them a little (but not\nbeat them). Then pour all on a round tin plate, and put it in the oven;\nwhen it begins to rise a little, draw it to the mouth of the oven,\nand with a spoon pile it up in a pyramidal shape, and leave it a few\nminutes longer in the oven. The whole baking requires but three or four\nminutes, and should be done just as wanted for the table." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Almond Cheese Cake" }, { "from": "gpt", "value": "Three well-beaten eggs.\n\nA pint of new milk, boiling while the eggs are mixed in.\n\nHalf a glass of wine, poured in while boiling.\n\nOn adding the wine, take it from the fire, strain off the whey, and\nput to the curds sifted white sugar, to your taste, three eggs, well\nbeaten, a teaspoonful of rose water, half a pound of sweet almonds,\nand a dozen of bitter ones, all blanched and pounded, and sixteen even\nspoonfuls of melted butter. Pour this into patties lined with thin\npastry. Ornament the top with Zante currants, and almonds cut in thin\nslips. Bake as soon as done." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Flummery" }, { "from": "gpt", "value": "Cut sponge cake into thin slices, and line a deep dish. Make it moist\nwith white wine; make a rich custard, using only the yolks of the\neggs. When cool, turn it into the dish, and cut the whites to a stiff\nfroth, and put on the top." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Chicken Salad" }, { "from": "gpt", "value": "Cut the white meat of chickens into small bits, the size of peas.\n\nChop the white parts of celery nearly as small.\n\nPrepare a dressing thus:\u2014\n\nRub the yolks of hard-boiled eggs smooth, to each yolk put half a\nteaspoonful of mustard, the same quantity of salt, a tablespoonful of\noil, and a wine-glass of vinegar. Mix the chicken and celery in a large\nbowl, and pour over this dressing.\n\nThe dressing must not be put on till just before it is used. Bread and\nbutter and crackers are served with it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Gelatine, or American Isinglass Jelly" }, { "from": "gpt", "value": "Two ounces of American isinglass, or gelatine.\n\nOne quart of boiling water.\n\nA pint and a half of white wine.\n\nThe whites of three eggs.\n\nSoak the gum in cold water half an hour. Then take it from the water,\nand pour on the quart of boiling water. When cooled, add the grated\nrind of one lemon, and the juice of two, and a pound and a half of loaf\nsugar. Then beat the whites of the eggs to a stiff froth, and stir them\nin, and let the whole boil till the egg is well mixed, but do not stir\nwhile it boils. Strain through a jelly-bag, and then add the wine.\n\nWine jelly is made thus, except that half a pint more of wine is added.\n\nIn cold weather, a pint more of water may be added. This jelly can be\ncolored by beet juice, saffron, or indigo, for fancy dishes." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Oranges in Jelly" }, { "from": "gpt", "value": "Peel and divide into halves several small-size oranges; boil them\nin water till a straw will pierce them, then put them into a syrup\nmade of half a pound of sugar for each pound of fruit, and boil the\noranges in it till clear. Then stir in an ounce, or more, of clarified\nisinglass, and let it boil a little while. Take the oranges into a\ndish, and strain the jelly over. Lemons may be done the same way." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Jelly Tarts" }, { "from": "gpt", "value": "One pound of sifted flour.\n\nThree quarters of a pound of butter, rubbed in well.\n\nWet it up with about a pint of cold water, in which a bit of sal\nvolatile, the size of a large pea dissolved in a little cold water, has\nbeen put. Beat the whole with a rolling-pin, cut it into round cakes,\nwet the tops with beaten egg, and strew on fine white sugar. Bake in a\nquick oven, and when done put a spoonful of jelly in the centre of each." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sweet Paste Jelly Tarts" }, { "from": "gpt", "value": "A pint of dried and sifted flour.\n\nA pint of sifted sugar.\n\nTwo-thirds of a pint of sweet butter.\n\nA bit of sal volatile, the size of two large peas, dissolved in a\ntablespoonful of cold water.\n\nMix the butter and sugar to a cream, work in the flour, add the sal\nvolatile, and cold water, if needed, for making a paste to roll. Beat\nthe whole with a rolling-pin, roll it half an inch thick, cut it with a\ntumbler, wet the tops with milk, put them on buttered tins into a quick\noven, and when done, heap a spoonful of jelly on the centre of each.\n\nThey are excellent for a dessert, or for evening parties." } ] }, { "messages": [ { "from": "human", "value": "Provide information on An Apple Lemon Pudding" }, { "from": "gpt", "value": "Six spoonfuls of grated, or of cooked and strained apple. Three lemons,\npulp, rind, and juice, all grated. Half a pound of melted butter. Sugar\nto the taste. Seven eggs, well beaten.\n\nMix, and bake with or without paste. It can be made still plainer by\nusing nine spoonfuls of apple, one lemon, two-thirds of a cup full of\nbutter, and three eggs." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Buttermilk Pop" }, { "from": "gpt", "value": "Rub an ounce of butter into a tea-cup of flour, wet it up to a thin\npaste with cold buttermilk, and pour it into two quarts of boiling\nfresh buttermilk. Salt to the taste." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Wheat Flour Blanc Mange" }, { "from": "gpt", "value": "Wet up six tablespoonfuls of flour to a thin paste, with cold milk, and\nstir it into a pint of boiling milk. Flavor with lemon peel, or peach\nleaves boiled in the milk. Add a pinch of salt, cool it in a mould, and\neat with sweetened cream and sweetmeats." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Orange Marmelade" }, { "from": "gpt", "value": "Take two lemons, and a dozen oranges; grate the yellow part of all the\noranges but five, and set it aside. Make a clear syrup of an equal\nweight of sugar. Clear the oranges of rind and seeds, and put them with\nthe grated rinds into the syrup, and boil about twenty minutes, till it\nis a transparent mass.\n\n\n_A Simple Lemon Jelly_ (_easily made_).\n\nOne ounce of cooper\u2019s isinglass. A pound and a half of loaf sugar.\nThree lemons, pulp, skin, and juice, grated.\n\nPour a quart of boiling water on to the isinglass, add the rest, mix\nand strain it, then add a glass of wine, and pour it to cool in some\nregular form. If the lemons are not fresh, add a little cream of\ntartar, or tartaric acid. _American gelatine_ is used for this." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cranberry" }, { "from": "gpt", "value": "Pour boiling water on them, and then you can easily separate the good\nand the bad. Boil them in a very little water till soft, then sweeten\nto your taste. If you wish a jelly, take a portion and strain through\na fine sieve." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Fruits Preserved without Cooking" }, { "from": "gpt", "value": "Pineapples peeled and cut in thin slices, with layers of sugar under\nand over each slice, will keep without cooking, and the flavor is fully\npreserved. Use a pound and a half of sugar for each pound of fruit.\n\nQuinces peeled and boiled soft, and then laid in sugar, pound to a\npound, in the same way, are very beautiful.\n\n\n_Apple Ice_ (_very fine_).\n\nTake finely-flavored apples, grate them fine, and then make them _very_\nsweet, and freeze them. It is very delicious.\n\nPears, peaches, or quinces, also are fine either grated fine or stewed\nand run through a sieve, then sweetened _very_ sweet and frozen. The\nflavor is much better preserved when grated than when cooked." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Lemon, or Orange Ice Cream" }, { "from": "gpt", "value": "Squeeze a dozen lemons, and make the juice thick with sugar; then stir\nin slowly three quarts of cream, and freeze it. Oranges require less\nsugar." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cream Tarts" }, { "from": "gpt", "value": "One pound of sifted flour, and a salt spoon of salt.\n\nA quarter of a pound of rolled sugar.\n\nA quarter of a pound of butter, and one beaten egg.\n\nSal volatile the size of a nutmeg, dissolved in a spoonful of cold\nwater. Mix the above, and wet up with cold water, and line some small\npatties, or tartlet pans. Bake in a quick oven, then fill with mock\ncream, sprinkle on powdered sugar, put them back into the oven a few\nminutes till a little browned." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Whip Syllabub" }, { "from": "gpt", "value": "One pint of cream.\n\nSifted white sugar to your taste.\n\nHalf a tumbler of white wine.\n\nThe grated rind and juice of one lemon.\n\nBeat all to a stiff froth." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Trifles" }, { "from": "gpt", "value": "One well-beaten egg, and one tablespoonful of sugar.\n\nA salt spoonful of salt, and flour enough for a stiff dough.\n\nCut it in thin round cakes, and fry in lard; when they rise to the\nsurface and are turned over, they are done. Drain on a sieve, and put\njam or jelly on the centre of each." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Nothings" }, { "from": "gpt", "value": "Three well-beaten eggs, a salt spoonful of salt, and flour enough for\na very stiff paste. Roll and cut into very thin cakes, fry them like\ntrifles, and put two together with jam, or jelly between." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Apple Snow" }, { "from": "gpt", "value": "Put twelve very tart apples in cold water over a slow fire. When soft,\ntake away the skins and cores, and mix in a pint of sifted white sugar;\nbeat the whites of twelve eggs to a stiff froth, and then add them\nto the apples and sugar. Put it in a dessert dish, and ornament with\nmyrtle and box." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Iced Fruit" }, { "from": "gpt", "value": "Take fine bunches of currants on the stalk, dip them in well-beaten\nwhites of eggs, lay them on a sieve and sift white sugar over them, and\nset them in a warm place to dry." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Ornamental Froth" }, { "from": "gpt", "value": "The whites of four eggs in a stiff froth, put into the syrup of\npreserved raspberries, or strawberries, beaten well together, and\nturned over ice cream, or blanc mange. Make white froth to combine with\nthe colored in fanciful ways. It can be put on the top of boiling milk,\nand hardened to keep its form." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Clarify Isinglass" }, { "from": "gpt", "value": "Dissolve an ounce of isinglass in a cup of boiling water, take off the\nscum, and drain through a coarse cloth. Jellies, candies, and blanc\nmange should be done in brass, and stirred with silver." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Blanc Mange" }, { "from": "gpt", "value": "A pint of cream, and a quart of boiled milk.\n\nAn ounce and a half of clarified isinglass, stirred into the milk.\nSugar to your taste.\n\nA teaspoonful of fine salt.\n\nFlavor with lemon, or orange, or rose water.\n\nLet it boil, stirring it well, then strain into moulds.\n\nThree ounces of almonds pounded to a paste and added while boiling, is\nan improvement. Or filberts, or hickory-nuts, can be skinned and used\nthus.\n\nIt can be flavored by boiling in it a vanilla bean, or a stick of\ncinnamon. Save the bean to use again." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Calf\u2019s Foot Blanc Mange" }, { "from": "gpt", "value": "Take a pint of calf\u2019s foot jelly, or American isinglass jelly, and put\nit in a sauce-pan, with the beaten yolks of six eggs, and stir till it\n_begins_ to boil. Then sweeten and flavor to your taste; set it in a\npan of cold water, and stir it till nearly cold, to prevent curdling,\nand when it begins to thicken, put it into moulds." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Variegated Blanc Mange" }, { "from": "gpt", "value": "For evening parties a pretty ornamental variety can be made thus.\n\nColor the blanc mange in separate parcels, red, with juice of boiled\nbeets, or cochineal; yellow, with saffron; and blue, with indigo.\n\nPut in a layer of white, and when cool, a layer of another color, and\nthus as many as you like. You can arrange it in moulds thus, or in a\ndish, and when cold cut it in fanciful shapes." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Jaune Mange" }, { "from": "gpt", "value": "Boil an ounce of isinglass in a little more than half a pint of water,\ntill dissolved; strain it, add the juice and a little of the grated\nrind of two oranges, a gill of white wine, the yolks of four eggs,\nbeaten and strained, and sugar to your taste. Stir over a gentle fire\ntill it just boils, and then strain into a mould." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Ivory Dust Jelly" }, { "from": "gpt", "value": "Boil a pound of the dust in five pints of water, till reduced to one\nquart, strain it, add a quart more of water, boil till a stiff jelly,\nthen add lemon, or orange juice and rind, and sugar to your taste, and\nstrain into moulds." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Apple Jelly" }, { "from": "gpt", "value": "Boil tart, peeled apples in a little water, till glutinous, strain\nout the juice, and put a pound of white sugar to a pint of the juice.\nFlavor to your taste, boil till a good jelly, and then put it into\nmoulds." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Another Lemon Jelly" }, { "from": "gpt", "value": "Take the clear juice of twelve lemons, and a pound of fine loaf sugar,\nand a quart of water. For each quart of the above mixture, put in an\nounce of clarified isinglass, let it boil up once, and strain into\nmoulds. If not stiff enough, add more isinglass, and boil again." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Orange Jelly" }, { "from": "gpt", "value": "The juice of nine oranges and three lemons.\n\nThe grated rind of one lemon, and one orange, pared thin.\n\nTwo quarts of water, and four ounces of isinglass, broken up and boiled\nin it to a jelly.\n\nAdd the above, and sweeten to your taste. Then add the whites of eight\neggs, well beaten to a stiff froth, and boil ten minutes, strain and\nput into moulds, first dipped in cold water. When perfectly cold, dip\nthe mould in warm water, and turn on to a glass dish." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Floating Island" }, { "from": "gpt", "value": "Beat the yolks of six eggs with the juice of four lemons, sweeten it to\nyour taste, and stir it into a quart of boiling milk till it thickens,\nthen pour it into a dish. Whip the whites of the eggs to a stiff froth,\nand put it on the top of the cream." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Another Syllabub" }, { "from": "gpt", "value": "The juice and grated outer skin of a large lemon.\n\nFour glasses of white wine.\n\nA quarter of a pound of sifted white sugar.\n\nMix the above, and let them stand some hours.\n\nThen whip it, adding a pint of thick cream, and the whites of two eggs\ncut to a froth." } ] }, { "messages": [ { "from": "human", "value": "Provide information on An Ornamental Dish" }, { "from": "gpt", "value": "Pare and core, without splitting, some small-sized tart apples, and\nboil them very gently with one lemon for every six apples, till a straw\nwill pass through them.\n\nMake a syrup of half a pound of white sugar for each pound of apples,\nput the apples unbroken, and the lemons sliced, into the syrup, and\nboil gently till the apples look clear. Then take them up carefully, so\nas not to break them, and add an ounce, or more, of clarified isinglass\nto the syrup, and let it boil up. Then lay a slice of lemon on each\napple, and strain the syrup over them.\n\n\n_Carrageen Blanc Mange_ (_Irish Moss_).\n\nTake one tea-cup full of Carrageen, or Irish moss, after it has been\ncarefully picked over. Wash it thoroughly in pearlash water, to take\nout the saline taste; then rinse it in several waters, put it in a tin\npail, and pour to it a quart of milk. Set the pail, closely covered,\ninto a kettle of boiling water. Let it stand until the moss thickens\nthe milk, then strain through a fine sieve, sweeten with powdered loaf\nsugar, and flavor with rose or lemon. Wet the moulds in cold water,\nthen pour in the blanc mange, and set it in a cool place. In two, or\nthree hours, or when quite firm, it may be used. Loosen the edges from\nthe moulds, and then turn it out upon china or glass plates. It may be\nserved with powdered sugar and cream." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A Dish of Snow" }, { "from": "gpt", "value": "Grate the white part of cocoanut, put it in a glass dish and serve with\ncurrant or cranberry jellies." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Clarify Sugar" }, { "from": "gpt", "value": "Take four pounds of sugar, and break it up.\n\nWhisk the white of an egg, and put it with a tumblerful of water into\na preserving pan, and add water gradually, till you have two quarts,\nstirring well. When there is a good frothing, throw in the sugar, boil\nmoderately, and skim it. If the sugar rises to run over, throw in a\nlittle cold water, and then skim it, as it is then still. Repeat this,\nand when no more scum rises, strain the sugar for use." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Prepare Sugar for Candies" }, { "from": "gpt", "value": "Put a coffee cup of water for each pound of sugar, into a brass, or\ncopper kettle, over a slow fire. Put in, for each pound, say half a\nsheet of isinglass, and half a teaspoonful of gum-arabic, dissolved\ntogether. Skim off all impurities, and flavor to your taste.\n\nAll sugar for candy is prepared thus, and then boiled till, when drawn\ninto strings and cooled, it snaps like glass.\n\nA little hot rum, or vinegar, must be put to loaf sugar candy, to\nprevent its being too brittle.\n\nCandies made thus, can be colored with boiled beet juice, saffron, and\nindigo, and it can be twisted, rolled, and cut into any forms.\n\nIt can have cocoanut, almonds, hickory-nuts, Brazil, or peanuts,\nsliced, or chopped and put in.\n\nIt can be flavored with vanilla, rose, lemon, orange, cloves, cinnamon,\nor anything you please." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sugar Kisses" }, { "from": "gpt", "value": "Whisk four whites of eggs to a stiff froth, and stir in half a pound\nof sifted white sugar, and flavor it as you like.\n\nLay it, when stiff, in heaps, on white paper, each the shape and size\nof half an egg, and an inch apart. Place them on a board which is half\nan inch thick, and put them into a hot oven. When they turn a little\nyellowish, slip off the paper on to a table, and let them cool five\nminutes. Then slip off two of the kisses with a knife, and join the\nbottom parts together which touched the paper, and they, if pressed\ngently, will adhere. Then lay them on a plate, and continue till all\nare thus prepared. These look handsomely, and are very delicate and\ngood." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Almond Macaroons" }, { "from": "gpt", "value": "Half a pound of almonds blanched, and pounded with a teaspoonful of\nessence of lemon till a smooth paste.\n\nAdd an equal quantity of sifted white sugar, and the beaten whites of\ntwo eggs. Work well together with a spoon.\n\nDip your hand in water, and work them into balls the size of a nutmeg,\nlay them on white paper, an inch apart; then dip your hand in water,\nand smooth them. Put them in a cool oven for three quarters of an hour.\n\nCocoanut can be grated and used in place of the almonds, and thus make\ncocoanut macaroons." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Filbert Macaroons" }, { "from": "gpt", "value": "Heat a quarter of a pound of filbert meats till the skin will rub off,\nand when cold pound them, and make a paste with a little white of an\negg, add a quarter of a pound of white sifted sugar, and the white of\nan egg; when well mixed, bake them like almond macaroons.\n\nFlour macaroons look as well, and are nearly as good. To make them,\nwork a pint of sifted white sugar into one beaten egg, till a smooth\npaste, and add a little sifted flour, so as to mould it in your hands.\nFlavor with essence of lemon, or rose water, and proceed as with almond\nmacaroons." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cocoanut Drops" }, { "from": "gpt", "value": "The white part of a cocoanut, grated.\n\nThe whites of four eggs, well beaten.\n\nHalf a pound of sifted white sugar.\n\nFlavor with rose water, or essence of lemon.\n\nMix all as thick as can be stirred, lay in heaps an inch apart, on\npaper, and on a baking tin; put them in a quick oven, and take them out\nwhen they begin to look yellowish." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Candied Fruits" }, { "from": "gpt", "value": "Preserve the fruit, then dip it in sugar boiled to candy thickness, and\nthen dry it. Grapes and some other fruits may be dipped in uncooked,\nand then dried, and they are fine." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Another Way" }, { "from": "gpt", "value": "Take it from the syrup, when preserved, dip it in powdered sugar, and\nset it on a sieve in an oven to dry." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To make an Ornamental Pyramid for a Table" }, { "from": "gpt", "value": "Boil loaf sugar as for candy, and rub it over a stiff form, made for\nthe purpose, of stiff paper, which must be well buttered. Set it on a\ntable, and begin at the bottom, and stick on to this frame, with the\nsugar, a row of macaroons, kisses, or other ornamental articles, and\ncontinue till the whole is covered. When cold, draw out the pasteboard\nform, and set the pyramid in the centre of the table with a small bit\nof wax candle burning with it, and it looks very beautifully." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Ginger Beer Powders, and Soda Powders" }, { "from": "gpt", "value": "Put into blue papers, thirty grains to each paper, of bicarbonate of\nsoda, five grains of powdered ginger, and a drachm of white powdered\nsugar. Put into white papers, twenty-five grains to each, of powdered\ntartaric acid.\n\nPut one paper of each kind to half a pint of water. The common soda\npowders of the shops are like the above, when the sugar and ginger are\nomitted.\n\nSoda powders can be kept on hand, and the water in which they are used\ncan be flavored with any kind of syrup or tincture, and thus make a\nfine drink for hot weather." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Currant Ice Water" }, { "from": "gpt", "value": "Press the juice from ripe currants, strain it, and put a pound of\nsugar to each pint of juice. Put it into bottles, cork and seal it, and\nkeep it in a cool, dry place. When wanted, mix it with ice water for\na drink. Or put water with it, make it _very_ sweet, and freeze it.\nFreezing always takes away much of the sweetness.\n\nThe juices of other acid fruits can be used in the same way." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sarsaparilla Mead" }, { "from": "gpt", "value": "One pound of Spanish sarsaparilla. Boil it in four gallons of water\nfive hours, and add enough water to have two gallons. Add sixteen\npounds of sugar, and ten ounces of tartaric acid.\n\nTo make a tumbler of it, take half a wine-glass of the above, and then\nfill with water, and put in half a teaspoonful of soda." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Effervescing Fruit Drinks" }, { "from": "gpt", "value": "Very fine drinks for summer are prepared by putting strawberries,\nraspberries, or blackberries into good vinegar and then straining it\noff, and adding a new supply of fruit till enough flavor is secured, as\ndirected in Strawberry Vinegar. Keep the vinegar bottled, and in hot\nweather use it thus. Dissolve half a teaspoonful or less of saleratus,\nor soda in a tumbler, very little water till the lumps are all out.\nThen fill the tumbler two-thirds full of water, and then add the fruit\nvinegar. If several are to drink, put the soda, or saleratus into the\npitcher, and then put the fruit vinegar into each tumbler, and pour the\nalkali water from the pitcher into each tumbler, as each person is all\nready to drink, as delay spoils it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Effervescing Jelly Drinks" }, { "from": "gpt", "value": "When jams or jellies are too old to be good for table use, mix them\nwith good vinegar, and then use them with soda, or saleratus, as\ndirected above." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Summer Beverage" }, { "from": "gpt", "value": "Ten drops of oil of sassafras. Ten drops of oil of spruce. Ten drops\nof oil of wintergreen. Two quarts of boiling water poured on to\ntwo great spoonfuls of cream tartar. Then add eight quarts of cold\nwater, the oils, three gills of distillery yeast (or twice as much\nhome-brewed), and sweeten it to the taste. In twenty-four hours, bottle\nit, and it is a delicious beverage." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Simple Ginger Beer" }, { "from": "gpt", "value": "One great spoonful of ginger and one of cream tartar. One pint of\nhome-brewed yeast and one pint of molasses. Six quarts of water. When\nit _begins_ to ferment bottle it, and it will be ready for use in eight\nhours." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Orange, or Lemon Syrup" }, { "from": "gpt", "value": "Put a pound and a half of white sugar to each pint of juice, add some\nof the peel, boil ten minutes, then strain and cork it. It makes a fine\nbeverage, and is useful to flavor pies and puddings." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Acid Fruit Syrups" }, { "from": "gpt", "value": "The juice of any acid fruit can be made into a syrup by the above\nreceipt, using only a pound of sugar for each pint of juice, and kept\non hand for summer drink." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Imitation Lemon Syrup" }, { "from": "gpt", "value": "Four ounces tartaric acid, powdered. Two drachms oil of lemon. This\ncan be kept in a vial for a month, and then must be renewed. A\ntablespoonful put to water sweetened with loaf sugar, makes six glasses\nof lemonade." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Superior Ginger Beer" }, { "from": "gpt", "value": "Ten pounds of sugar.\n\nNine ounces of lemon juice.\n\nHalf a pound of honey.\n\nEleven ounces bruised ginger root.\n\nNine gallons of water. Three pints of yeast.\n\nBoil the ginger half an hour in a gallon and a half of water, then add\nthe rest of the water and the other ingredients, and strain it when\ncold, add the white of one egg beaten, and half an ounce of essence of\nlemon. Let it stand four days then bottle it, and it will keep good\nmany months." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Lemon Sherbet" }, { "from": "gpt", "value": "Dissolve a pound and a half of loaf sugar in one quart of water, add\nthe juice of ten lemons, press the lemons so as to extract not only the\njuice, but the oil of the rind, and let the skins remain a while in the\nwater and sugar. Strain through a sieve, and then freeze it like ice\ncream." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Orange Sherbet" }, { "from": "gpt", "value": "Take the juice of a dozen oranges, and pour a pint of boiling water on\nthe peel, and let it stand, covered, half an hour. Boil a pound of loaf\nsugar in a pint of water, skim, and then add the juice and the water in\nthe peel to the sugar. Strain it and cool it with ice, or freeze it.\nThe juice of two lemons and a little more sugar improves it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sham Champagne" }, { "from": "gpt", "value": "One lemon sliced.\n\nA tablespoonful of tartaric acid.\n\nOne ounce of race ginger.\n\nOne pound and a half of sugar.\n\nTwo gallons and a half of boiling water poured on to the above. When\nblood warm, add a gill of distillery yeast, or twice as much of\nhome-brewed. Let it stand in the sun through the day. When cold in the\nevening, cork and wire it. In two days it is ready for use." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Coffee" }, { "from": "gpt", "value": "Mocha and Old Java are the best, and time improves all kinds. Dry it a\nlong time before roasting. Roast it quick, stirring constantly, or it\nwill taste raw and bitter. When roasted, put in a bit of butter the\nsize of a chestnut. Keep it shut up close, or it loses its strength and\nflavor. Never grind it till you want to use it, as it loses flavor by\nstanding.\n\nTo prepare it, put two great spoonfuls to each pint of water, mix\nit with the white, yolk, and shell of an egg, pour on hot, but not\nboiling water, and boil it not over ten minutes. Take it off, pour in\nhalf a tea-cup of cold water, and in five minutes pour it off without\nshaking. When eggs are scarce, clear with fish skin, as below. Boiled\nmilk improves both tea and coffee, but must be boiled separately. Much\ncoffee is spoiled by being burned black instead of brown, and by being\nburned unequally, some too much and some too little. Constant care and\nstirring are indispensable." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Fish Skin for Coffee" }, { "from": "gpt", "value": "Take the skin of a mild codfish which has not been soaked, rinse and\nthen dry it in a warm oven, after bread is drawn. Cut it in inch\nsquares. One of these serves for two quarts of coffee, and is put in\nthe first thing." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Chocolate" }, { "from": "gpt", "value": "Allow three large spoonfuls of scraped chocolate to each pint of water,\nor take off an inch of the cake for each quart of water, boil it half\nan hour, and do not boil the milk in it, but add it when wanted." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cocoa and Shells" }, { "from": "gpt", "value": "Dry the nut in a warm oven after bread is drawn, pound it, and put an\nounce to each pint of water. Boil an hour, and do not add milk till\nit is used. If shells are used, soak them over night, then boil them\nan hour in the same water. Put in as much as you like. Boil cocoa and\nchocolate the day before, cool and take off the oil, and then heat for\nuse, and it is as good, and more healthful." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Tea" }, { "from": "gpt", "value": "The old-fashioned rule to put one teaspoonful for each person, is not\nproper, as thus fifty persons would require fifty teaspoonfuls, which\nis enormous. Every person must be guided by taste in this matter.\nTea is spoilt unless the water is boiling when it is made. Black tea\nimproves by boiling, but green is injured by it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Ochra" }, { "from": "gpt", "value": "It is said that the seeds of ochra burnt like coffee, make a beverage\nalmost exactly like it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Children\u2019s Drinks" }, { "from": "gpt", "value": "There are drinks easily prepared for children, which they love much\nbetter than tea and coffee, for no child at first loves these drinks\ntill trained to it. As their older friends are served with _green_ and\n_black_ tea, there is a _white_ tea to offer them, which they will\nalways prefer, if properly trained, and it is _always_ healthful." } ] }, { "messages": [ { "from": "human", "value": "Provide information on White Tea" }, { "from": "gpt", "value": "Put two teaspoonfuls of sugar into half a cup of good milk, and fill it\nwith boiling water." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Boy\u2019s Coffee" }, { "from": "gpt", "value": "Crumb bread, or dry toast, into a bowl.\n\nPut on a plenty of sugar, or molasses.\n\nPut in one half milk and one half boiling water.\n\nTo be eaten with a spoon, or drank if preferred.\n\nMolasses for sweetening is preferred by most children." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Strawberry Vinegar" }, { "from": "gpt", "value": "Put four pounds very ripe strawberries, nicely dressed, to three quarts\nof the best vinegar, and let them stand three, or four days. Then drain\nthe vinegar through a jelly-bag, and pour it on to the same quantity of\nfruit. Repeat the process in three days a third time.\n\nFinally, to each pound of the liquor thus obtained, add one pound of\nfine sugar. Bottle it and let it stand covered, but not tight corked, a\nweek; then cork it tight, and set it in a _dry_ and cool place, where\nit will not freeze. Raspberry vinegar can be made in the same way." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Royal Strawberry Acid" }, { "from": "gpt", "value": "Take three pounds of ripe strawberries, two ounces of citric acid, and\none quart of spring water. Dissolve the acid in the water and pour it\non to the strawberries, and let them stand in a cool place twenty-four\nhours. Then drain the liquid off and pour it on to three pounds more\nof strawberries, and let it stand twenty-four hours. Then add to the\nliquid its own weight of sugar, boil it three or four minutes (in a\nporcelain lined preserve kettle, lest metal may affect the taste), and\nwhen cool, cork it in bottles lightly for three days, and then tight,\nand seal them. Keep it in a dry and cool place, where it will not\nfreeze. It is very delicious for the sick, or the well." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Delicious Milk Lemonade" }, { "from": "gpt", "value": "Pour a pint of boiling water on to six ounces of loaf sugar, add a\nquarter of a pint of lemon juice, and half the quantity of good sherry\nwine. Then add three quarters of a pint of cold milk, and strain the\nwhole, to make it nice and clear." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Portable Lemonade" }, { "from": "gpt", "value": "Mix strained lemon juice with loaf sugar, in the proportion of four\nlarge lemons to a pound, or as much as it will hold in solution; grate\nthe rind of the lemons into this, and preserve this in a jar. If this\nis too sweet, add a little citric acid. Use a tablespoonful to a\ntumbler of water." } ] }, { "messages": [ { "from": "human", "value": "Provide information on General Remarks on the Preparation of Articles for the Sick" }, { "from": "gpt", "value": "Always have everything you use very sweet and clean, as the sense of\ntaste and smell are very sensitive in sickness. Never cook articles for\nthe sick over a smoke or blaze, as you will thus impart a smoky taste.\nWhen the mixture is thick, stir often to prevent burning. Be very\ncareful, in putting in seasoning, not to put in _too much_, as it is\neasy to add, but not to subtract.\n\nThe nicest way to flavor with orange or lemon peel, is to rub loaf\nsugar on the peel till the oil is absorbed into it, and then use the\nsugar to flavor and sweeten. Herbs and spice, when boiled to flavor,\nshould be tied in a rag, as they will not then burn on to the vessel at\nthe edges.\n\nAlways have a shawl at hand, also a clean towel, a clean handkerchief,\nand a small waiter when you present food or drink. Many of the articles\nfor desserts and evening parties are good for the sick." } ] }, { "messages": [ { "from": "human", "value": "Provide information on An Excellent Relish for a Convalescent" }, { "from": "gpt", "value": "Cut some codfish to bits the size of a pea, and boil it a minute in\nwater to freshen it. Pour off all the water, and add some cream and a\nlittle pepper.\n\nSplit and toast a Boston cracker, and put the above upon it. Milk with\na little butter may be used instead of cream.\n\nHam or smoked beef may be prepared in the same way. For a variety, beat\nup an egg and stir it in, instead of cream, or with the cream.\n\nThese preparations are also good for a relish for a family at breakfast\nor tea." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Several Ways of Preparing Chickens for the Sick" }, { "from": "gpt", "value": "_Chicken tea_ is made by boiling any part of the chicken, and using the\nbroth weak with only a little salt.\n\n_Chicken broth_ is made by boiling a chicken a good deal, and skimming\nvery thoroughly and seasoning with salt. A little rice, or pearl barley\nimproves it, or a little parsley may be used to flavor it.\n\n_Chicken panada_ is made by pounding some of the meat of boiled chicken\nin a mortar, with a little broth, and also a little salt and nutmeg.\nThen pour in a little broth and boil it five minutes. It should be a\nthick broth." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Milk Porridge" }, { "from": "gpt", "value": "Make a thin batter with Indian meal and wheat flour, a spoonful of\neach, and pour it into a quart of boiling milk and water, equal\nportions of each. Salt it to the taste. Boil ten minutes." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Rice Gruel, and Oatmeal Gruel" }, { "from": "gpt", "value": "Make a thin paste of ground rice or Indian meal, and pour into boiling\nwater, or boiling milk and water. Let the rice boil up once, but the\ncorn meal must boil half an hour. Season with salt, sugar, and nutmeg.\nA little cream is a great improvement." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Arrowroot and Tapioca Gruels" }, { "from": "gpt", "value": "Jamaica arrowroot is the best. Make a thin paste, and pour into boiling\nwater, and flavor with sugar, salt, and nutmeg. A little lemon juice\nimproves it.\n\nTapioca must be soaked in twice the quantity of water over night, then\nadd milk and water, and boil till it is soft. Flavor as above." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Dropped Egg" }, { "from": "gpt", "value": "Salt some boiling water, and drop in it a raw egg out of the shell,\ntaking care not to break the yolk; take it up as soon as the white is\nhardened. Dip some toast in hot water, and put salt or butter on to it,\nand lay the egg on the top." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Wheat Gruel for Young Children with weak stomachs, or for Invalids" }, { "from": "gpt", "value": "Tie half a pint of wheat flour in thick cotton, and boil it three or\nfour hours; then dry the lump and grate it when you use it. Prepare a\ngruel of it by making a thin paste, and pouring it into boiling milk\nand water, and flavor with salt. This is good for teething children." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Another Panada" }, { "from": "gpt", "value": "Boil a mixture of one-fourth wine, and three-fourths water, and flavor\nit with nutmeg or lemon. Stir in grated bread or crackers, and let it\nboil up once." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Herb Drinks" }, { "from": "gpt", "value": "Balm tea is often much relished by the sick. Sage tea also is good.\nBalm, sage, and sorrel, mixed with sliced lemon and boiling water\npoured on, and then sweetened, is a fine drink. Pennyroyal makes a good\ndrink to promote perspiration.\n\nHerb drinks must often be renewed, as they grow insipid by standing." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Other Simple Drinks" }, { "from": "gpt", "value": "Pour boiling water on to tamarinds, or mashed cranberries, or mashed\nwhortleberries, then pour off the water and sweeten it. Add a little\nwine if allowed.\n\nToast bread very brown, and put it in cold water, and it is often\nrelished. Pour boiling water on to bread toasted very brown, and boil\nit a minute, then strain it, and add a little cream and sugar. Make a\ntea of parched corn pounded, and add sugar and cream." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cream Tartar Whey" }, { "from": "gpt", "value": "Warm a pint of fresh milk, when scalding hot, stir in a teaspoonful\nof cream tartar, and if this does not turn it, add more, till it does.\nStrain it, and sweeten with loaf sugar. Those who cannot eat wine whey\ncan eat this without trouble, and it is good in fevers." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Simple Wine Whey" }, { "from": "gpt", "value": "Mix equal quantities of water, milk, and white wine. Warm the milk and\nwater, and then add the wine. Sweeten it to the taste." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A great Favorite with Invalids" }, { "from": "gpt", "value": "Take one third brisk cider and two thirds water, sweeten it, and crumb\nin toasted bread, or toasted crackers, and grate on nutmeg. Acid\njellies will answer for this, when cider cannot be obtained." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A New Way of making Barley Water" }, { "from": "gpt", "value": "Put two tablespoonfuls of pearl barley into a quart jug, two great\nspoonfuls of white sugar, a small pinch of salt, a small bit of orange,\nor lemon peel, and a glass of calve\u2019s foot jelly, and then fill the jug\nwith _boiling_ water. Shake it, and then let it stand till quite cold.\nIt is best made over night, to use next day. When the liquor is all\npoured off, it may be filled again with boiling water, and it is again\nvery good." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Panada" }, { "from": "gpt", "value": "Take two crackers, pour on boiling water, and let it simmer five\nminutes; beat up an egg, sweeten and flavor it to your taste, and then\nput the cracker to it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Arrowroot Blanc Mange" }, { "from": "gpt", "value": "Take two tablespoonfuls of arrowroot to one quart of milk, and a pinch\nof salt. Scald the milk, sweeten it, and then stir in the arrowroot,\nwhich must first be wet up with some of the milk. Let it boil up once.\nOrange water, rose water, or lemon peel, can be used to flavor it. Pour\nit into moulds to cool." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Rice Flour Blanc Mange" }, { "from": "gpt", "value": "Four tablespoonfuls of ground rice and a pinch of salt wet up with a\nlittle milk and stirred into a quart of boiling milk. Rub the rind of\na lemon with hard, refined sugar, till all the oil is absorbed, and\nuse the sugar to sweeten to your taste. Boil, stirring well, for eight\nminutes; then cool it, and add the whites of three eggs cut to a froth.\nPut it on to the fire, and stir constantly till boiling hot, then turn\nit into moulds, or cups, and let it stand till cold." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Another Receipt for American Isinglass Jelly" }, { "from": "gpt", "value": "One ounce of gelatine, or American isinglass.\n\nThree pints of boiling water.\n\nA pound and a half of loaf sugar.\n\nThree lemons, cut in slices, leaving out the peel of one.\n\nThe whites of four eggs, cut to a stiff froth.\n\nSoak the isinglass half an hour in cold water, then take it out and\npour on the boiling water. When cool, add the sugar, lemon, and\nwhites of eggs; boil all three or four minutes, then strain through a\njelly-bag, and add wine to your taste." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Tapioca Jelly" }, { "from": "gpt", "value": "One cup full of tapioca.\n\nWash it two or three times, soak it in water, for five or six hours.\nThen simmer it in the same water in which it has been soaked, with\na pinch of salt and bits of fresh lemon peel, until it becomes\ntransparent. Then add lemon juice, wine, and loaf sugar to flavor it.\nLet all simmer well together, then pour into glasses to cool." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Caudle" }, { "from": "gpt", "value": "To rice, or water gruel, add a wine-glass of wine, or ale, and season\nwith nutmeg and sugar." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sago Jelly" }, { "from": "gpt", "value": "Soak a tea-cup full of sago in cold water, half an hour, then pour\noff the water, and add fresh, and soak it another half hour; and then\nboil it slowly with a pinch of salt, a stick of cinnamon, or a bit of\norange, or lemon peel, stirring constantly. When thickened, add wine\nand white sugar to suit the taste, and let it boil a minute; then turn\nit into cups." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Spiced Chocolate" }, { "from": "gpt", "value": "One quart of milk.\n\nTwo squares of chocolate.\n\nOne stick of cinnamon.\n\nA little nutmeg.\n\nGrate the chocolate. Boil the milk, reserving a little cold to moisten\nthe chocolate, which must be mixed perfectly smooth to a thin paste.\nWhen the milk boils (in which the cinnamon must be put when cold, and\nboil in it), stir in the chocolate, and let it boil up quickly, then\npour into a pitcher, and grate on the nutmeg. Rich cream added to the\nmilk, will improve it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Barley Water" }, { "from": "gpt", "value": "Put two ounces of pearl barley to half a pint of boiling water, and\nlet it simmer five minutes; pour off the water, and add two quarts of\nboiling water, add two ounces sliced figs, two of stoned raisins, and\nboil till it is reduced to a quart. Strain it for drink." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Water Gruel" }, { "from": "gpt", "value": "To two quarts of boiling water, add one gill of Indian meal and a\nheaped tablespoonful of flour, made into a paste and stirred in the\nwater. Let it boil slowly twenty minutes. Salt, sugar, and nutmeg to\nthe taste.\n\nOatmeal makes a fine gruel in the same way." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Beef Tea" }, { "from": "gpt", "value": "Broil a pound of tender, juicy beef ten minutes, salt and pepper it,\ncut it in small pieces, pour on a pint of boiling water, steep it half\nan hour, and then pour it off to drink. Another way is slower, but\nbetter. Cut the beef in small pieces, fill a junk bottle with them,\nand keep it five hours in boiling water. Then pour out, and season the\njuice thus obtained." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Tomato Syrup" }, { "from": "gpt", "value": "Express the juice of ripe tomatoes, and put a pound of sugar to each\nquart of the juice, put it in bottles, and set it aside. In a few weeks\nit will have the appearance and flavor of pure wine of the best kind,\nand mixed with water is a delightful beverage for the sick. No alcohol\nis needed to preserve it.\n\nThe medical properties of the tomato are in high repute, and it is\nsupposed that this syrup retains all that is contained in the fruit." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Arrowroot Custard for Invalids" }, { "from": "gpt", "value": "One tablespoonful of arrowroot.\n\nOne pint of milk. One egg.\n\nOne tablespoonful of sugar.\n\nMix the arrowroot with a little of the cold milk, put the milk into\na sauce-pan over the fire, and when it boils, stir in the arrowroot\nand the egg and sugar, well beaten together. Let it scald, and pour\ninto cups to cool. A little cinnamon boiled in the milk flavors it\npleasantly." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sago for Invalids" }, { "from": "gpt", "value": "Wash one large spoonful of sago, boil it in a little water, with a\npinch of salt and one or two sticks of cinnamon, until it looks clear;\nthen add a pint of milk, boil all well together, and sweeten with loaf\nsugar." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Rice Jelly" }, { "from": "gpt", "value": "Make a thin paste of two ounces of rice flour, and three ounces of loaf\nsugar, and boil them in a quart of water till transparent. Flavor with\nrose, orange, or cinnamon water. It can be made also by boiling whole\nrice long and slowly. A pinch of salt improves it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sassafras Jelly" }, { "from": "gpt", "value": "Take the pith of sassafras boughs, break it in small pieces, and let\nit soak in cold water till the water becomes glutinous. It has the\nflavor of sassafras, and is much relished by the sick, and is also good\nnourishment." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Buttermilk Whey" }, { "from": "gpt", "value": "One quart of good buttermilk. When boiling, beat up the yolk of an egg,\nand stir in, and, if it can be allowed, some thick cream, or a little\nbutter. Then beat the white to a stiff froth and stir in. Sugar and\nspice if liked." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Alum Whey" }, { "from": "gpt", "value": "Mix half an ounce of pounded alum with one pint of milk. Strain it, and\nadd sugar and nutmeg to the whey. It is good in cases of hemorrhages,\nand sometimes for colic." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Another Wine Whey" }, { "from": "gpt", "value": "One pint of boiling milk.\n\nTwo wine-glasses of wine.\n\nBoil them one moment, stirring.\n\nTake out the curd, and sweeten and flavor the whey." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Mulled Wine" }, { "from": "gpt", "value": "One pint of wine and one pint of water.\n\nBeat eight eggs and add to the above, while boiling, stirring rapidly.\nAs soon as it begins to boil it is done." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Tamarind Whey" }, { "from": "gpt", "value": "Mix an ounce of tamarind pulp with a pint of milk, strain it, and add a\nlittle white sugar to the whey.\n\n\n_Egg Tea and Egg Coffee_ (_very fine_).\n\nBeat the yolk of an egg with a great spoonful of sugar, and put it to a\ntea-cup of cold tea or cold coffee. Add a half a tea-cup of water, cold\nin summer and boiling in winter, and as much cream. Then whip the white\nof the egg to a stiff froth and stir it in. It is very much relished by\ninvalids." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cranberry Tea" }, { "from": "gpt", "value": "Wash ripe cranberries, mash them, pour boiling water on them, and then\nstrain off the water and sweeten it, and grate on nutmeg." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Apple Tea" }, { "from": "gpt", "value": "Take good pippins, slice them thin, pour on boiling water, and let it\nstand some time. Pour off the water, and sweeten and flavor it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Egg and Milk" }, { "from": "gpt", "value": "Beat the yolk of an egg into a great spoonful of white sugar, or more.\nAdd a coffee cup of good milk, then beat the white of the egg to a\nstiff froth, and stir it in. A little wine, or nutmeg to flavor it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Sago Milk" }, { "from": "gpt", "value": "Soak one ounce of sago in a pint of cold water an hour. Pour off the\nwater, and add a pint and a half of new milk. Simmer it slowly till the\nsago and milk are well mixed. Flavor with sugar, nutmeg, and wine." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Tapioca Milk" }, { "from": "gpt", "value": "Made like sago milk, only not boiled so long." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Bread and Milk" }, { "from": "gpt", "value": "Take a slice of good bread and soak it in milk, and then put on a\nlittle butter, and it is often very acceptable to the sick. In some\ncases sprinkle a little salt on instead of butter." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Egg Gruel" }, { "from": "gpt", "value": "Beat the yolk of an egg with a spoonful of white sugar, and then beat\nthe white separately, to a stiff froth. Pour water when boiling to the\nyolk, then stir in the white and add spice, or any seasoning, to suit\nthe taste. When a person has taken a violent cold, after being warm in\nbed give this as hot as it can be taken, and it is often a perfect cure." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Ground Rice Gruel" }, { "from": "gpt", "value": "Take two tablespoonfuls of ground rice, and a pinch of salt, and mix\nit with milk enough for a thin batter. Stir it with a pint of boiling\nwater, or boiling milk, and flavor with sugar and spice." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Oatmeal Gruel" }, { "from": "gpt", "value": "Four tablespoonfuls of _grits_ (coarse oatmeal) and a pinch of salt,\ninto a pint of boiling water. Strain and flavor it while warm.\n\nOr, take fine oatmeal and make a thin batter with a little cold water,\nand pour it into a sauce-pan of boiling water." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Simple Barley Water" }, { "from": "gpt", "value": "Take two ounces and a half of pearl barley, cleanse it, and boil it\nten minutes in half a pint of water. Strain out this water and add two\nquarts of boiling water, and boil it down to one quart. Then strain it,\nand flavor it with slices of lemon and sugar, or sugar and nutmeg.\n\nThis is very acceptable to the sick in fevers." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Compound Barley Water" }, { "from": "gpt", "value": "Take two pints of simple barley water, a pint of hot water, two and a\nhalf ounces of sliced figs, half an ounce of liquorice root sliced and\nbruised, and two ounces and a half of raisins. Boil all down to two\npints, and strain it. This is slightly aperient." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Cream Tartar Beverage" }, { "from": "gpt", "value": "Take two even teaspoonfuls of cream tartar, and pour on a pint of\nboiling water, and flavor it with white sugar and lemon peel to suit\nthe taste. If this is too acid, add more _boiling_ water, as cold, or\nlukewarm water, is not so good." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Seidlitz Powders" }, { "from": "gpt", "value": "Two drachms of Rochelle salts, and two scruples of bicarbonate of soda,\nin a white paper; thirty-five grains of tartaric acid in a blue one.\n\nDissolve that in the white paper in nearly half a tumbler of water,\nthen add the other powder, dissolved in another half tumbler of water.\n\nSyrup mixed with the water makes it more agreeable. It is a gentle\nlaxative." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Blackberry Syrup, for Cholera and Summer Complaint" }, { "from": "gpt", "value": "Two quarts of blackberry juice.\n\nOne pound of loaf sugar.\n\nHalf an ounce of nutmegs.\n\nA quarter of an ounce of cloves.\n\nHalf an ounce of cinnamon.\n\nHalf an ounce of allspice.\n\nPulverize the spice, and boil all for fifteen or twenty minutes. When\ncold, add a pint of brandy." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Remarks on the Combinations of Cooking" }, { "from": "gpt", "value": "The preceding receipts have been tested by the best housekeepers.\nIn reviewing them, it will be seen that there are several ways of\ncombining the various articles, all of which have, in the hands of\ngood housekeepers, proved successful. Still it will be found that some\nmethods are more successful than others.\n\nIn most cases, the receipts have been written as given by the ladies,\nwho endorse them as _the best_. But it is believed that the following\ngeneral rules will enable a housekeeper to modify some of them to\nadvantage.\n\nIn using _the whites of eggs_, it is found, as shown by several\nreceipts, that various combinations are much lighter when they are cut\nto a froth, and put in _the last thing_. This is so in batter puddings,\nand several other receipts. It seems, therefore, probable that in all\ncases, cake and pies, and puddings that will allow it, will be lighter\nby adding the cut whites of the eggs _the last minute before cooking_.\nSponge cake especially would most probably be most easily made light by\nthis method.\n\nIn using alkalies with acids to raise mixtures, the poorest is\npearlash, the next best is saleratus; bicarbonate of soda is still\nbetter, and sal volatile is best of all.\n\nBut one thing must be remembered in reference to sal volatile, and\nthat is, that the lightness made by it is owing to the disengagement\nof the gas by _heat_. It is mixed with the flour, and when set in the\noven, the heat volatilizes and expels the gas, and thus the lightness\nis induced. Of course _hot_ water must not be used to dissolve it, as\nit would expel much of the gas. Sal volatile must be kept powdered, and\nclosely confined in glass bottles with ground glass stoppers. It is\ncertain to make any mixture light that can be raised by anything.\n\nCream tartar is best bought in lumps, and then pulverized and kept\ncorked.\n\nWhen saleratus is used with sour milk or buttermilk, the flour should\nbe wet up with the sour milk, and then the alkali dissolved, and worked\nin. This makes the effervescence take place _in the mixture_; whereas,\nif the alkali is put into the sour liquid, much of the carbonic acid\ngenerated is lost before it reaches the flour.\n\nIn all cases, then, where saleratus is used with acid wetting, it would\nseem best to wet up the flour with at least a part of the sour liquid,\nbefore putting in the alkali.\n\nWhen the alkali is a light powder, it may sometimes be mixed thoroughly\nwith the flour, and then the sour liquid be mixed in. The experiment\ncan be made by any who like to learn the result. A lady who understands\nchemistry may often improve her receipts by applying chemical\nprinciples. All the lightness made by an acid and an alkali is owing\nto the disengagement of carbonic acid, which is retained by the gluten\nof the flour. Of course, then, that mode is best which secures most\neffectually all the carbonic acid generated by the combination.\n\nCooking is often much improved by a judicious use of _sugar_ or\n_molasses_. Thus, in soups, a very little sugar, say half a teaspoonful\nto the quart, gives _body_ to the soup, and just about as much\nsweetness as is found in the juices of the best and sweetest kinds of\nmeat. It is very good when the meats used are of inferior kind, and\ndestitute of sweetness. So in preparing vegetables that are destitute\nof sweetness, a little sugar is a great improvement. Mashed turnips,\nsquash, and pumpkin, are all of them much improved by extracting all\nthe water, and adding a little sugar, especially so when they are poor.\n\nA little molasses always improves all bread or cakes made of unbolted\nwheat or rye.\n\nA little lard or butter always improves cakes made of Indian meal, as\nit makes them light and tender.\n\nThe careful use of _salt_ is very important in cooking. Everything is\nbetter to have the salt cooked in it, but there should always be a\n_little less_ salt than most would like, as it is easy for those who\nwish more to add it, but none can subtract it.\n\nWhen the shortening is butter, no salt is needed in cakes and puddings,\nbut in all combinations that have no salt in shortening, it must be\nadded. A little salt in sponge cake, custards, and the articles used\nfor desserts, made of gelatine, rice, sago, and tapioca, is a great\nimprovement, giving both _body_ and flavor." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Articles used in Making Cheese" }, { "from": "gpt", "value": "The articles used in making cheese are, a large tub, painted inside and\noutside, to hold the milk, a large brass kettle to heat it, a cheese\nbasket, cheese hooks, cheese ladders, strainers of loose linen cloth,\nand a cheese press.\n\nIt is indispensable that all the articles used be first washed\nthoroughly, then scalded, and then dried thoroughly, before putting\naway." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Mode of Preparing the Rennet" }, { "from": "gpt", "value": "Do not remove any part of the curd that may be found in the rennet\n(which is the stomach of a calf), as it is the best part. Take out\neverything mixed with the curd in the stomach. Soak the rennet in a\nquart of water, then hang it to dry, where flies will not reach it, and\nkeep the water bottled for use. Rennet differs in strength, so that no\nprecise rule can be given for quantity, but say about half a tea-cup\nfull to two pails of milk." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Make Cheese" }, { "from": "gpt", "value": "Strain the milk into the tub, keeping in all the cream. Heat a portion,\nand then add it to the cold, till the whole is raised to 98\u00b0 or 100\u00b0\nFahrenheit; no more and no less. Then put in the rennet, stirring well,\nand take enough to have the curd form well in an hour. If it does not\nform well, more must be stirred in.\n\nWhen the curd is formed, cut it in small checks to the bottom, and then\nbreak it gently with a skimmer, to make the whey separate. If this\nis not done gently, the milk runs off, the whey turns white, and the\ncheese is injured. The greener the whey, the better the cheese.\n\nWhen the whey is separated, set the basket over the tub, spread the\nstrainer over, and dip the curd into it, occasionally lifting the\ncorners to hasten the draining.\n\nThen draw up the corners, twist them, and set a stone on, to press\nout the whey for ten minutes. Then again cut up the curd, and press\nit again as before. Continue thus till it is thoroughly drained. Then\npress it all into some regular form, and in cool weather it may stand\ntill next morning for more cheese to be added. But if the weather is\nhot, it must be scalded the first day." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To Scald the Curd" }, { "from": "gpt", "value": "Cut, or chop the curd into cakes the fourth of an inch in size, put\nit in the strainer, and immerse it in the brass kettle of warm water,\nenough to cover it. Then raise the temperature to 105\u00b0. Stir it well\ntill warmed through, say half an hour. Then gradually add cold water,\ntill reduced to 88\u00b0 or 90\u00b0. Then drain the curd thoroughly as before,\nand salt it, allowing four ounces of salt to every ten pounds of curd,\nand mixing very thoroughly. Then put it into the small strainers, and\nthen into the cheese hoops, laying the strainer over smoothly, and\nplacing the follower on it. Put it to press, and let it remain two\ndays. When taken from the press, grease it with common butter or butter\nmade of whey cream, and set it on a shelf in a dark, cool room. Grease\nand turn it every day till firm, and for six months grease and turn it\noften.\n\nIf the cheese is to be colored, boil anatto with ley, and put to the\nmilk with the rennet. To make sage cheese, put in sage juice (some\nadd to the sage spinach juice) when you put in the rennet. Sew strips\nof strong cotton around large cheeses, when taken from the press, to\npreserve their form. In fly time, put cayenne pepper in the butter you\nrub on.\n\n_Stilton cheese_ is made of milk enriched by cream, and of a small size.\n\n_Cottage cheese_ is made by pressing the curds of milk, and when free\nfrom whey, adding cream or butter and salt.\n\n_Welsh rabbit_ is made by melting cheese and adding wine and other\nseasoning.\n\nOld and dry cheese is very good grated and mixed with a little brandy,\njust enough to wet it up." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Directions for making Butter" }, { "from": "gpt", "value": "Two particulars are indispensable to success in making _good_ butter;\nthe first is, that the churning be frequent, so that the cream will\nnot grow bitter, or sour; and the second is _cleanliness_ in all the\nimplements and processes connected with it.\n\nIn hot weather it is important to keep the milk, cream, and butter as\ncool as possible. For this purpose, those who have no ice-house, or\nvery cool milk-room, hang their cream down a well. In winter it is\nneedful to raise the temperature of the cream a little, while churning,\nbut care must be taken to do it very slightly, or the butter is\ninjured. The best way is to warm the churn, and churn in a warm room.\n\nAfter the weather gets cold, the cream rises more perfectly after\nallowing the milk to stand say ten or eleven hours, to set it over a\nfurnace a while till it is warmed through, but not heated hot enough to\nboil. Then take it back, let it stand eleven hours longer, and skim it.\nThis secures more, and better cream.\n\nIn hot weather, set the churn into a tub of cold water, and churn\nsteadily, as stopping puts back the process, and injures the butter. In\nhot weather, do not churn very fast, as it makes soft butter. When the\nbutter has come, collect it in a wooden bowl, which is the best article\nto work it in, having first scalded it, and then put it in cold water\ntill cold. _Do not use the hand_ in working over butter, as it injures\nit so much that a higher price is often paid for butter made without\nusing the hand.\n\nA wooden spad made for the purpose is the proper article for working\nover butter.\n\nAs soon as the butter is put in the bowl, pour in as much of the\ncoldest water as will allow you to work the butter, and keep adding\nand pouring off cold water, as you work it, until the water will run\noff clear. It is continuing this process until _all_ the buttermilk\nis extracted, which alone will secure butter that will keep good and\nsweet. Water hastens the process, but butter keeps longer not to have\nit used.\n\nNo precise direction can be given for salting, as tastes vary so much\nin regard to this. It is a good way to notice the proportions which are\nmost agreeable, and note the measure, and then measure ever after.\n\nIn salting down in firkins, use the nicest rock salt, as much depends\non the nature of the salt. The firkins must be very thoroughly\nseasoned, and the bottom covered with salt, and the sides rubbed with\nit. Pack the butter in layers, with salt between. After a few days,\nthe butter will shrink from the sides, and then the space must be\nfilled with new and nice brine. Muslin spread under and over the layer\nof salt, between the layers of butter is a good plan, as it saves the\nbutter.\n\nIt is said that butter will be preserved sweet a long time for\njourneys, or voyages, by working into it very thoroughly a mixture\ncomposed of one-fourth salt, one-fourth saltpetre, and two-fourths\nwhite sugar.\n\nIn large dairies, the milk is churned soon after it is taken from the\ncow.\n\nThe quality of butter depends very much upon the kind of cows. Those\nwho give a great deal of milk, are usually small and thin. Every cow\nshould have a tea-cup full of salt each week, and must be well fed.\nGreen cornstalks and carrots, are excellent for cows. Turnips, cabbage,\nand parsnips spoil the milk. The waste of the kitchen, with a quart of\ncorn meal, and as much hay as she will eat daily, is good fare. Skimmed\nmilk for drink is good, and if it is refused, withhold water, and the\ncow will learn to love it. Milk three times a day, and you get much\nmore cream; stripping must be done thoroughly, or you lose cream, and\ndry up the cow. Never make a cow run, as it injures the milk. Use tin\nvessels for milk.\n\nA stoneware churn is best, and a tin one is better than wood. Keep milk\nin a cool place, where air circulates freely; close air spoils milk\nand cream. Never stir milk after it is set, as it stops the rising of\nthe cream. Skim milk as soon as it becomes _loppard_. Put a little ice\nin each pan in hot weather, and you get more cream. In skimming milk,\ndo not scrape off the hardest portion that adheres to the pan, as it\ninjures the butter. Put a spoonful of salt to each pailful of milk\n(except what is for family use), and it makes the butter sweeter, and\ncome easier. Salt your cream as you gather it, and it keeps better, and\nmakes sweeter butter. In hot weather churn in the coolest part of the\nday, and in a cool place, and do not shut the air out of the churn, as\nit is necessary to make the butter come. Butter is best, to work it\nenough the first time. Never work it three times. It will keep better\nto work out the buttermilk without putting in water. The more entirely\nit is freed from buttermilk, the longer it will keep sweet.\n\nA good brine is made for butter by dissolving a quart of fine salt,\na pound of loaf sugar, and a teaspoonful of saltpetre in two quarts\nof water, and then strain it on to the butter. Packed butter is most\nperfectly preserved sweet by setting the firkin into a larger firkin,\nand filling in with good brine, and covering it. Butter will keep sweet\na year thus.\n\nButtermilk kept in potter\u2019s ware dissolves the glazing, and becomes\npoisonous.\n\nNever scald strainers or milky vessels till thoroughly washed, as the\nmilk or cream put in them will be injured by it. The best way to scald\nsuch vessels is to plunge them all over into scalding water, and then\nevery spot is scalded.\n\nButter will sometimes not come because the air is too much excluded\nfrom the churn." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Directions for Preserving Fruits and Vegetables" }, { "from": "gpt", "value": "Blackberries, whortleberries, currants, raspberries, peaches, plums,\napples, pears, and quinces, can all be preserved by drying them in the\nsun, and then storing them in bags in a cool, dry place.\n\nGreen currants, and green gooseberries, can be preserved thus. Gather\nthem when perfectly dry, put them into very dry junk bottles, free\nfrom stems and eyes, set the bottles uncorked into a kettle of cold\nwater, and then make the water boil. Then cork the bottles (the fruit\nshould come up to the cork), and seal them with bee\u2019s wax and rosin.\nStore them in a dry, cool place, where they will not freeze. Everything\ndepends on success in excluding _air and water_. Putting them in boxes,\nand filling the interstices with dry sand, is the surest mode of\nstoring the bottles.\n\nThere is a receipt for _Preserving Fruit in Water_, that has found\nits way into many receipt books, which seems to the writer to be a\ndangerous and useless one, and never should be tried.\n\nIt directs that fruit be put in bottles, then water poured in, and then\nthe bottles _corked tight_, and the cork tied. Then the bottles are to\nbe set in a kettle of water, which is to be heated _till it boils_. Of\ncourse this must burst the bottles, or throw out the corks.\n\nIt is probable that the design of some plan of this sort was to exclude\nall air from the fruit. This could be done by setting the bottles\nfilled with fruit and water, _uncorked_, in a kettle of water, and\nmaking the water boil. Then cork the bottles and seal them, and the\nwater will remain, but all air will be excluded. The writer never has\nseen a person who has tried this method, and perhaps it may be one in\nwhich fruit can be preserved.\n\n_Peach Leather_ is much relished by invalids, and is prepared thus.\nSqueeze out the pulp of very ripe peaches, and spread it half an inch\nthick on plates or shingles, and let it dry till quite hard and tough.\nThen roll it up in layers, with clean paper between.\n\n_Tomato Leather_ can be made in the same way. But the following is\nthe best mode of preserving tomatoes. Pour boiling water on to the\nripe tomatoes, and peel them. Boil them till reduced to half the\noriginal quantity, throwing in, at first, a tea-cup of sugar and a\nlarge spoonful of salt for every gallon. When reduced to one half the\nquantity, spread it on flat dishes half an inch thick, and dry it eight\nor ten days in the sun, and air. Then put it in layers, with paper\nbetween. In preparing it for table, stew it slowly in a good deal of\nwater, adding bread crumbs and seasoning.\n\nSome persons dry them in a brick oven instead of the sun. A quicker,\nbut not so nice a way, is simply to cut them in two without peeling,\nand dry them in the oven.\n\n_Tomato Figs_ are prepared thus:--Scald and peel them, and then boil\nthem in one-third the weight of sugar, till they are penetrated by\nit. Then flatten and dry them in the sun, occasionally turning them\nand sprinkling with sugar. When dry, pack them in layers, with sugar\nsprinkled between.\n\n_Green Corn_ can be preserved by simply turning back the husk, all but\nthe last thin layer, and then hanging it in the sun, or a very warm\nroom. When it is to be used, boil it till soft, and then cut it off\nthe cob and mix it with butter, and add, if you like, dried Lima beans\ncooked soft, in another vessel. The summer sweet corn is the proper\nkind to dry. Lima beans can be dried in the sun when young and tender.\nThey are good to bake, when dried after they are ripe.\n\nAnother mode is to parboil sweet corn, cut it from the cobs, and dry it\nin the sun. Then store it in a dry, cool place, in a bag.\n\nAnother way is to take off all the husks but the thin one next the\ncorn; tie this over the corn tight, and pack it in salt.\n\nTry each of these ways, and make _succotash_ with dried Lima beans,\nadding a little cream to the broth. If done right, it is excellent in\nwinter. In cutting corn from cobs, in all cases take care not to cut\noff any cob, as it gives a bad taste.\n\nPeas, also, are good to dry, and make a fine dish thus. Take six or\neight pounds of corned beef, put it in a large pot and fill it with\nwater, and put in two quarts of dried peas. Let them boil till soft,\nand then add the sweet herb seasoning, or take it up without any other\nseasoning than a little pepper and the salt of the meat.\n\nBeef, cooked thus, is excellent when cold, and the pea soup, thus made,\nis highly relished. No dish is cheaper, or more easily prepared.\n\nPumpkins and squashes can be peeled and cut in strips and dried in the\nsun.\n\nThe stalks of rhubarb or the pie plant can be slivered fine and dried\nin the sun for winter use.\n\nA housekeeper who will take pains to have these things done in the\nproper season, and well stored, will always keep an inviting table, in\nthose months when others so much complain that they can find no variety.\n\nIt is a good plan for a housekeeper the first day, or week of every\nmonth, to make a calculation of her bill of fare for that month, going\nover such a receipt-book as this, and ascertaining how many of the\nvarieties offered she can secure. At the same time she can be laying\nin stores of articles for future use. System in this matter is of\nessential service." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Setting the Table" }, { "from": "gpt", "value": "The table should be set early in the forenoon, by the waiter, under the\ndirection of the lady of the house, and in the manner exhibited in Fig.\n7.\n\nThe table rug must first be laid exactly square with the room, and the\ntables also set exactly parallel with the sides of the room. If the\ntables are handsome ones, put on two white table-cloths, one above\nthe other. If the tables are not handsome, cover them with a colored\ntable-cloth, and put two white ones over.\n\nThen set the castors in the exact centre of the table. Some prefer to\nhave them on a side-table, and the waiter carry them around, but the\ntable looks better to have them put in the centre. If they are put on\nthe side-table, the celery stand may be placed in the centre of the\ntable.\n\nNext place the plates and knives as in Fig. 7, with a napkin and\ntumbler at the right of each plate, as in the drawing. If it is cold\nweather, set the plates to warm, and leave them till wanted. Set the\nsalt stands at the four corners, with two large spoons crossed by each,\nas in the drawing.\n\nThen place table-mats in the places where the dishes are to be set.\nThe host is to be seated at one end, and the hostess at the other, and\nat their plates put two knives and two forks. Put a carving knife and\nfork, and carver stand, at each place where a dish is to be carved. Put\nthe jelly and pickles at diagonal corners, as marked on the drawing. If\nwine is to be used, put two wine-glasses by each tumbler. Just before\ndinner is to be served, a bit of bread, cut thick, is to be laid with a\nfork on each napkin.\n\nThen prepare the side-table thus:\n\nAs the party, including host and hostess, will be twelve, there must be\none dozen soup plates, and one dozen silver spoons. Then there must be\ntwo dozen large knives, and three dozen large plates, besides those on\nthe table. This is to allow one plate for fish, and two for two changes\nof meat for each guest. Some would provide more. Then, there must be\nthree dozen dessert plates, and two dozen dessert knives and forks. One\ndozen saucers, and one dozen dessert spoons. One or two extra of each\nkind, and three or four extra napkins, should be added for emergencies.\n(At a side stand, or closet, should be placed, at dinner-time, a wash\ndish of hot water, and two or three wiping towels.)\n\nOn the side-table, also, is to be placed all articles to be used in\nhelping the dessert; and unless there is a convenient closet for the\npurpose, the dessert itself must be set there, and covered with napkins.\n\nAll the dishes and plates to be used, except those for desserts and\nsoups, must, in cold weather, be set to warm by the waiter. If coffee\nis to be served at the dinner-table, the furniture for this must be put\non the side-table, or in an adjacent room, or closet." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Taking up the Dinner" }, { "from": "gpt", "value": "Such a dinner as this cannot usually be prepared and served easily,\nwithout two to cook and serve in the kitchen, and two waiters in the\ndining-room. One waiter will answer, if he is experienced and expert in\nsuch matters.\n\nWhen the hour for dinner arrives, let the cook first take up the soup\nand fish. The soup and soup plates are to be set by the hostess, and\nthe spoons laid near. Potatoes and drawn butter, or fish sauce, are to\nbe sent up with fish.\n\nThe fish is to be set before the host, and the fish knife and sauce\nplaced by it, and then the waiter is to inform the lady of the house\nthat dinner is ready. She rises, and informs her husband, or the\nguests, that dinner is ready, and then the gentleman for whom the party\nis made, or some other one of the invited guests, conducts the lady to\nthe table, and takes his seat at the first plate at her right hand. She\nthen helps the soup, beginning at the right, and passing it around in\norder, without inquiring whether each one wishes it. If any one prefers\nfish, he passes the soup to the next. Meantime the host either helps\nthe fish to all who wish it, or leaves it covered till the soup is\nremoved, and the plates changed. The plates for fish are set on, around\nthe table, and the soup plates are set on to them, while soup is served.\n\nWhile soup and fish are served above, the cook below proceeds\nthus:--The ham can be taken up some time before dinner, prepared for\nthe table, and set aside, covered, as it is not injured by standing. Of\ncourse this is done at any convenient time. The turkey and ducks may\nfirst be taken up, prepared for table, and then covered, and set where\nthey will be kept warm. Then the gravies and drawn butter are to be put\nin the gravy boats. The vegetables must be taken up the last thing, and\nthe potatoes last of all, as the excellence of all depends on their\nbeing served hot, especially potatoes. Some would prepare a dish of\nmashed potatoes, but this increases the complexity of the business,\nwhich should, as much as possible, be avoided.\n\nAfter soup and fish, and the plates are removed by the waiters above,\nand clean plates put around, wine or conversation will fill up the\ntime, while the meats are brought on, which are to be placed on the\ntable, covered, and in the order marked in the drawing, Fig. 7.\n\nWhen all are prepared, the host gives a sign to the waiters, and the\ncovers are all to be removed, and so adroitly that no steam be spilt\non the table-cloth or guests. To do this, the covers must be first\ninverted, _holding them directly over the dishes they cover_, and this\nthe hostess must teach the waiter to do beforehand, if need be. He is\nto be taught, also, to offer each article to guests on their _left_\nside, to observe when guests have done eating, and then to change their\nplate, knife, and fork, and never to speak except to answer questions,\nor to offer the articles he serves.\n\nThe host carves the dish before him. The hostess helps the dish\nopposite to her, and the gentlemen guests carve the dishes opposite\nto them. As soon as ready to help, the lady asks the gentleman at\nher right to what he will be helped, and never makes excuses for, or\npraises any particular dish. The host commences at his right hand, and\ndoes the same, till all are helped. Every person begins to eat as soon\nas helped. The waiters are to observe if bread, water, or anything\nis wanting to any guest, and offer a supply. The hostess should, if\npossible, be at ease, so as to converse, and if she has occasion\nto direct the waiters (which, by previous instructions, should be\navoided), she should do it as quietly and easily as possible. After all\nthe guests are helped, the host helps the hostess, and then himself.\n\nIf wine is used, it is served by the host immediately after soup and\nfish, and any other times during the dinner he chooses. If the lady of\nthe house is asked to drink wine, it is deemed uncourteous to refuse.\nShe is expected to have a little poured into her glass, and raise it\nto her lips, looking at and slightly bowing to the guest who makes the\nrequest, and as soon as he has filled his glass. Whenever any other\nmakes the same request, a very little wine is to be poured into her\nglass, as the ceremony is incomplete without this.\n\nAfter any guest has finished eating, the waiter is to change his plate,\nknife, and fork, and the host or hostess asks to what he will be helped.\n\nSoon after all the guests are done eating meats, the hostess directs\nthe waiter, and every article is removed from the table, and the upper\ntable-cloth taken off. Then the dessert knives, forks, and plates are\nset around, and the dessert is placed on the table. The pudding is to\nbe set on a mat, before the hostess, and the dish of cheese before the\nhost, and the pastry arranged in some regular order on the table, with\nknives and forks to help. These are divided and distributed by the host\nand hostess, assisted by the guests.\n\nWhen these are finished, everything is removed again, and the other\ntable-cloth taken off, leaving the bare table, or the colored cloth.\nThen the fruit is set on. After fruit, the coffee is brought to the\ntable, or the company retire to the drawing-room, and take their coffee\nthere.\n\n * * * * *\n\nSuch a dinner-party as the above, may be got up and carried through\ncomfortably by a housekeeper, if she is provided with an experienced\ncook and well-trained waiter. But without these, it is absolute\n_cruelty_ for a husband to urge, or even to allow his wife to go\nthrough all the toil, anxiety, and effort needful for such an affair.\n\nIn all cases, it would be more consistent with the laws of health, and\nthus with the laws of God, to have a dinner including far less variety,\nand it is hoped that as true Christianity and true refinement advance,\nthat the reform in regard to _eating_ will advance, like the temperance\nreform in regard to drinking.\n\nWhen men become so refined and cultivated, that they can supply wit\nand good sense, instead of the overflows induced by the excitement of\nwine, diluted by the stupidity resulting from excess in eating, a\nhousekeeper will find the giving of a dinner-party a very different\nmatter from what it ordinarily is found to be. As dining parties\nare often conducted, the number, and variety, and character of the\ndishes offered, tempt to an excess, which overloads the stomach, and\nthus stupifies the brain; so that all the wit and brilliancy that is\nobtained, is the simple product of _vinous fermentation_." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Tea Parties and Evening Company" }, { "from": "gpt", "value": "In one respect, fashion has aided to relieve a housekeeper of much\ncare in providing evening entertainments. It is now fashionable to\nspread a table for evening parties, and not to serve tea and coffee,\nas was formerly done. As this is the easiest, and most rational way\nof entertaining evening company, no other method will be so minutely\ndescribed.\n\nIf a lady designs to invite from forty to sixty friends to pass the\nevening, or even to have a much larger company invited, the following\nwould be called a plain but genteel arrangement, for company in New\nYork, Philadelphia, or any of our large cities.\n\nSet a long table in the dining-room, and cover it with a handsome\ndamask cloth. Set some high article containing flowers, or some\nornamental article, in the centre. Set Champagne glasses with flowers\nat each corner. Set loaves of cake at regular distances, and dispose\nin some regular order about the table, preserves, jellies, lemonade,\nand any other articles that may be selected from the abundant variety\noffered in the collection of Receipts for Evening Parties in this book.\n\nWhere a very large company is to be collected, and a larger treat is\nthought to be required, then a long table is set in the centre of\nthe room, as above, and on it are placed cakes, pastry, jellies, and\nconfectionary. Then smaller tables are set each side of a mantle, or\nin corners, one of which is furnished with sandwiches, oysters, salad,\ncelery, and wine, and the other with coffee, chocolate, and lemonade.\nSometimes all are placed on one long table, and in this case, cakes,\njellies, and confectionary are put in the centre, coffee and lemonade\nat one end, and oysters, sandwiches, celery, and wines at the other. A\ngreat deal of taste may be displayed in preparing and arranging such a\ntable.\n\nAs it is often the case, that the old mode of serving tea and coffee\nwill be resorted to, one modification is proposed, which decreases the\nlabour and anxiety to the housekeeper, and increases the enjoyment of\nthe company. It is this. Set a table in one of the parlors, and cover\nit with a damask cloth. Let the tea and coffee be served at this table,\nthe lady of the house presiding. Then let the gentlemen wait upon the\nladies around the room, and then help themselves. This is particularly\nconvenient when it is difficult to get good waiters.\n\nMost of the articles used for evening parties (with the exception of\nrich cakes, wine, and high-seasoned chicken salad) are not unhealthful,\nif taken moderately.\n\nWhen these parties break up at seasonable hours, they may prove one of\nthe most rational and harmless modes of securing social enjoyment; but\nwhen connected with highly exciting amusements, and late hours, they\nare sure to wear upon the constitution and health, and rational and\nconscientious persons, for these and other reasons, will avoid them." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Directions for the Cook" }, { "from": "gpt", "value": "_Sunday._--Rise as early as on other days. No work is to be done that\ncan be properly avoided.\n\n_Monday._--Rise early in hot weather, to have the cool of the day for\nwork. Try to have everything done in the best manner. See that the\nclothes line is brought in at night, and the clothes pins counted and\nput in the bag. Put the tubs, barrel, and pails used, on the cellar\nbottom.\n\nInquire every night, before going to bed, respecting breakfast, so as\nto make preparation beforehand.\n\n_Tuesday._--Clean the kitchen and sink-room. Bake, and fold the clothes\nto iron the next day.\n\n_Wednesday._--Rise early in warm weather, so as to iron in the cool of\nthe day.\n\n_Thursday._--Fold off the clothes. No other special work.\n\n_Friday._--Clean all the closets, the kitchen windows, the cellar\nstairs, and the privies. Try up all the grease, and put it away for use.\n\n_Saturday._--Bake, and prepare a dinner for Sunday.\n\nEvery day but Monday, wipe the shelves in the pantry and kitchen closet.\n\nBe careful to have clean dish towels, and never use them for other\npurposes.\n\nKeep a good supply of holders, both for cooking and ironing, and keep\nthem hung up when not in use.\n\nKeep your boiler for dish water covered.\n\nSweep and dust the kitchen every day.\n\nNever throw dirt, bones, or paper around the doors or yard.\n\nNever give or lend what belongs to the family without leave.\n\nTry to keep everything neat, clean, and in order.\n\n_Have a time for everything, a place for everything, and everything in\nits place._\n\nThe hour for going to bed is ten o\u2019clock. Those who work hard should go\nto bed early, or else health and eyesight will fail." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Directions for the Chambermaid" }, { "from": "gpt", "value": "Sweep the sitting-room before breakfast on Tuesdays and Saturdays.\n\nWednesday, give all the chambers a thorough sweeping, and wash down the\nstairs.\n\nThursday, sweep the bedroom and nursery, and wipe the paint. Put up the\nclean clothes, after the cook folds them.\n\nFriday, wash the windows and the piazzas.\n\nSaturday, sweep the chambers, wash the bowls and pitchers in hot suds,\nand scald the other vessels, unless they are washed in hot suds daily,\nwhen they will not need it.\n\nAfter doing the daily chamber-work, collect the lamps, and fix them in\nthis manner:\n\nFirst pick up the wicks, and cut them off square (and for this purpose\nkeep sharp scissors), then clean all the black sediment from the tubes.\nWash them in suds as hot as you can bear your hand in, and wipe them\ndry with a cloth kept clean for the purpose, and used for nothing else.\nBe careful not to fill them full, lest the oil swell and run over.\nScrew them very tight, and see that the little air-hole is kept open,\nor the lamp will not burn.\n\nWash the outside of the oil filler, and wipe the scissors clean. Wash\nthe cloths used in fresh, clean suds, dry them, and then put them in\ntheir place. Wipe the basin used, and put it in its place.\n\nAfter cleaning the lamps, wash and scour the knives, thus:\n\nWash them first, and be careful not to put the handles in the water.\nWipe them dry, and then scour them with Bath brick, and a cork dipped\nin soft soap. Never rub a knife on a board in scouring it, as it wears\nit out very fast.\n\nAfter scouring, do not wash them, but wipe them with a dry cloth, and\nbe careful to get the brick out from between the fork tines. Use a\nsmall stick prepared for the purpose. If the handles are soiled by\nscouring, wipe them with a damp cloth.\n\nLay the large knives in one side of the knife basket, and the small\nones the other side, and put the handles of the knives one way, and the\nhandles of the forks the opposite way.\n\nAlways fill the boiler after you take out dish water, lest the cook be\ndisturbed by your neglecting it.\n\nArrange the china-closet in order, after putting up the breakfast\ndishes. Dishes not often used must be wiped when used.\n\nIn doing chamber-work, turn up the vallance of the beds, set the\nwindows open, brush down cobwebs, move every moveable article, to sweep\nunder it, and _sweep with short strokes_.\n\nAlways hang the cloths kept for wiping bowls and pitchers on the towel\nframes, and use them for nothing else.\n\nHave a dust cloth with a loop for every room, and put it in the wash\nonce a fortnight.\n\nWash the breakfast dishes thus:--Rinse the cups, scrape the plates very\nclean, put the bits of butter on the butter plate, and empty all the\nslops into the slop bowl, and then empty it.\n\nFirst wash the glass things with a swab in suds, as hot as possible,\nwiping each one as soon as taken out of the water. When glass is very\ncold, put a little warm water in it before putting it into the hot\nsuds, or you will crack it.\n\nNext wash the silver and Britannia, wiping each as soon as taken out.\nThen wash the other articles.\n\nKeep the castors bright and clean, and well filled. Wipe the salt\nspoons dry, and do not lay them so as to touch the salt. If the salt is\ndamp, take it out and dry it, mashing it to powder.\n\nWipe off the china-closet shelves every day, and Saturdays wash them.\n\nRub the silver and Britannia every Saturday, after washing them.\n\n * * * * *\n\nIn the Domestic Economy, at p. 318, will be found directions for\nwashing dishes _in the kitchen_, which are to be hung over the sink.\n\nEvery family must vary somewhat from all others in its routine of\nfamily work, and it often is the case, that such written directions\nwill be of little or no use to domestics. But the fact of having them\nwritten, and the reading of them over to all new-comers, as what is\nexpected of them, and occasional reference to them, as what was agreed\non when making the bargain, often will be of much service. And it is an\naid to the housekeeper herself, who is liable to forget many things in\nteaching new-comers their duties." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Odds and Ends" }, { "from": "gpt", "value": "There are certain _odds and ends_, where every housekeeper will gain\nmuch by having a _regular time_ to attend to them. Let this time be\nthe last Saturday forenoon in every month, or any other time more\nagreeable, but let there be a _regular fixed time_ once a month, in\nwhich the housekeeper will attend to the following things:\n\nFirst, go around to every room, drawer, and closet in the house,\nand see what is out of order, and what needs to be done, and make\narrangements as to time and manner of doing it.\n\nSecond, examine the store-closet, and see if there is a proper supply\nof all articles needed there.\n\nThird, go to the cellar, and see if the salted provision, vegetables,\npickles, vinegar, and all other articles stored in the cellar are in\nproper order, and examine all the preserves and jellies.\n\nFourth, examine the trunk, or closet of family linen, and see what\nneeds to be repaired and renewed.\n\nFifth, see if there is a supply of dish towels, dish cloths, bags,\nholders, floor cloths, dust cloths, wrapping paper, twine, lamp-wicks,\nand all other articles needed in kitchen work.\n\nSixth, count over the spoons, knives, and forks, and examine all the\nvarious household utensils, to see what need replacing, and what should\nbe repaired.\n\nA housekeeper who will have _a regular time_ for attending to these\nparticulars, will find her whole family machinery moving easily and\nwell; but one who does not, will constantly be finding something out of\njoint, and an unquiet, secret apprehension of duties left undone, or\nforgotten, which no other method will so effectually remove.\n\nA housekeeper will often be much annoyed by the accumulation of\narticles not immediately needed, that must be saved for future use. The\nfollowing method, adopted by a thrifty housekeeper, may be imitated\nwith advantage. She bought some cheap calico, and made bags of various\nsizes, and wrote the following labels with indelible ink on a bit of\nbroad tape, and sewed them on one side of the bags:\u2014_Old Linens_; _Old\nCottons_; _Old Black Silks_; _Old Colored Silks_; _Old Stockings_; _Old\nColored Woollens_; _Old Flannels_; _New Linen_; _New Cotton_; _New\nWoollens_; _New Silks_; _Pieces of Dresses_; _Pieces of Boys\u2019 Clothes_,\n&c. These bags were hung around a closet, and filled with the above\narticles, and then it was known where to look for each, and where to\nput each when not in use.\n\nAnother excellent plan is for a housekeeper once a month to make out\n_a bill of fare_ for the four weeks to come. To do this, let her look\nover this book, and find out what kind of dishes the season of the year\nand her own stores will enable her to provide, and then make out a list\nof the dishes she will provide through the month, so as to have an\nagreeable variety for breakfasts, dinners, and suppers. Some systematic\narrangement of this kind at regular periods will secure great comfort\nand enjoyment to a family." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Kitchen Furniture" }, { "from": "gpt", "value": "The kitchen floor should be covered with an oil cloth. Carpets, or bits\nof carpet, are not so good, because of the grease and filth that must\naccumulate in them, and the labor of sweeping, shaking, and cleansing\nthem. Nothing is cleansed so easily as an oil cloth, and it is much\nbetter than a painted floor, because it can be removed to be painted.\n\nIf the cook is troubled with cold feet in winter, small bits of\ncarpeting can be laid where she sits and stands the most. Otherwise\nthey had better be kept out of the kitchen.\n\nDirections for preparing a kitchen oil cloth will be found page 317 of\nthe Domestic Economy.\n\nThere should always be a clock in the kitchen, as indispensable to\nsuccess in cooking, and regularity of meals.\n\nTwo tables, a large one for cooking, and a small one for meals, should\nbe provided.\n\nBesides this, a settee ironing-table is a very great comfort and\nconvenience, which is represented at Fig. 9, and is a better pattern\nthan the one described in the Domestic Economy.\n\n[Illustration: Fig. 9.]\n\nThe back is made to turn on pivots at CC, and rests when turned on the\nsides. At AA, are projections, with a hole that meets the holes in the\nsides at BB, and then the peg at E is put in to hold it firmly. The\nbox, or seat, is divided into two parts, with lids at DD, and in these\nboxes are kept, on one side the ironing sheet, wipers and holders, and\non the other side, the irons, rings, &c., used in ironing. When the\nback is not used for ironing, it is put down, and the article is a\ngood settee, and if provided with cushions, is as comfortable as most\nparlor sofas. It can be put on castors, and have handles at the sides,\nand then it can be moved up to the fire winter evenings for use; the\nback serving both to reflect the warmth of the fire, and to keep off\ndraughts of air.\n\nThe following are the dimensions. Length, six feet. Width of seat,\ntwenty inches. Height of seat, fourteen inches. Height of back, from\nthe bottom, four feet. This makes the width of the table when it is\nturned down. Height of the ends where the table rests when turned over,\ntwo feet six inches.\n\nIn some families, it is sometimes necessary to have a domestic sleep\nin the kitchen. In this case, a _bunk settee_, like the one which is\nrepresented as open at Fig. 10, is very convenient.\n\n[Illustration: Fig. 10.]\n\nThe following are the dimensions. Six feet long. Seat two feet wide,\nand sixteen inches high. The parts c c pass within the ends d d. The\nseat a, when it is shut up, rests on the ledge that runs along the back\nat b. The bed and bed-clothing are at the bottom of the box, and are\nshut up in it by day.\n\nAt Fig. 11 is represented a kitchen table, with shelves and drawers\nfastened over it, which, if made and furnished in the manner described,\nevery housekeeper would find an invaluable aid to system, and it would\nsave many steps, and much inconvenience. The shelves are to be nailed\nor screwed on the wall at a convenient height over the table.\n\n[Illustration: Fig. 11.]\n\n[Illustration: Fig. 12.]\n\nThe following are the dimensions of the two articles.\n\n_Table._--Six feet long. Three feet two inches broad. Thirty inches\nhigh. The top to project only two inches over the frame. The box\ndivided by three drawers. Two of the drawers divided by partitions into\nthree equal parts, as seen by the dotted lines in the drawing.\n\nThe shelves over the table are three feet in height, three feet six\ninches wide, and a foot deep. The drawers are four inches deep, and\nthe part above the drawers is divided by the shelves into three equal\nportions. It is better to have two doors in front of the shelves to\nshut the dust out. Some would prefer a curtain to slide on an iron\nwire. At A is hung the salt box, made with a lid, and at B is the\ncoffee mill, and the other side the soap dish is at C.\n\nTo furnish this complete, there should be tin boxes made with tight\nlapping covers, like that at Fig. 12, and of three sizes. The largest\nshould be eight inches in height, and three and a half in diameter. The\nnext size should be six inches high and three inches in diameter. The\nnext should be four inches high and two inches in diameter. These can\nall be made at a tinner\u2019s for a small sum. In the largest size put two\nkinds of sugar, and the starch. In the medium size keep tea and coffee,\ntable salt and ginger. In the smallest size keep cream tartar, indigo,\nmustard, sweet herbs, and spices. In junk bottles, keep a supply of\nvinegar, molasses, and catsup. In a wide-mouth glass jar, with tight\nglass stopper, keep soda, or saleratus. Write labels and paste on to\neach, and arrange them on these shelves in one division. On the shelves\nof the other division, put the following articles:--those that can be\nsuspended, hang on nails at the side, over the shelves. A dredging\nbox, kitchen pepper box, two-sized graters, two small sieves, a bottle\nbrush, a vial funnel, a larger funnel, a quart, pint, and gill measure,\na gravy strainer, a corkscrew, half a dozen bowls, as many cups,\nsaucers, and two small pitchers. On the top of the shelves put the\nspice mill, and the balance and weights. Fig. 16 shows the best kind.\nIn one of the drawers of the shelves, put needles, thread, twine, wax,\nand bits of cotton and linen. In the other drawer put the Receipt Book,\nbits of paper and pencil for writing notes and memoranda, an account\nbook, and a pen and ink.\n\nIn the table drawer which is not subdivided, put these\narticles:--Rolling-pin, griddle spad, iron meat fork, coffee stick,\nmush stick, gridiron scraper, skewers, saw knife, chopping knife, egg\nand cake beaters, apple corer, potato beetle, meat hammer, butter spad,\nwhetstone.\n\nIn the middle drawer, put, in the front part, the kitchen knives\nand forks, and carver, the iron spoons, and other spoons used in\nthe kitchen. In the centre part of this drawer put the kitchen\ntable-cloths, and in the back part, the bags for all kinds of family\nuses, the pudding cloths, jelly strainer, and starch strainers.\n\nIn the other drawer, keep in one division, the clean dish cloths and\ntowels; in another, the roller and tumbler towels, and in another the\nclean lamp towels, and a good supply of holders and dust cloths. Let\nthe cleaver and board be kept on the top of the shelves.\n\nBy this arrangement the cook will find every article she has occasion\nto use close at hand, and when she washes dishes, her towels and soap,\nand the place where to lay up all utensils as she washes them, are in\nimmediate reach. No one knows, without trial, how many steps are saved,\nand how much confusion and waste avoided, by such an arrangement. And\nthe expense for securing it is a trifle, far less than is often spent\nfor some showy but useless article for the parlor.\n\n[Illustration: Fig. 13.]\n\nAnother arrangement is a great aid to system and order. Have a closet\nmade as represented at Fig. 13. In these partitions place these\narticles, the largest in the largest part, and hanging all that can be\nsuspended, on pegs. A large and small clothes frame. A skirt board.\nA bosom board. A press board. A yard stick. Three or four brooms. A\nfloor brush for sweeping oil cloths and painted floors. A cobweb brush.\nA long brush to wash windows outside. A carpet stretcher. A whitewash\nbrush. A long-handle upright dust pan, and a common dust pan. A rag\nbag. Scrubbing brushes.\n\nIn the part with shelves, place, in the upper partitions, in one, the\nshoes, brushes, and blacking. In another, articles for cleaning brass\nand silver. In another, sponges, rags, and stain mixtures. In the\nnext division, below, put the lamps and candlesticks, and the waiter\ncontaining all the articles used in cleaning lamps.\n\nAt the bottom of this closet, keep a box containing the following\narticles:--A hammer, a small saw, three sizes of gimlets, papers of\ntacks, nails, screws, two chisels, a bedscrew, a carpet claw.\n\nIn another box, keep old newspaper, wrapping paper, and a large ball of\ntwine.\n\nHave a clothes broom and clothes brush hung here, and keep the\ntable-rug here.\n\nAll other articles in common use are to be kept in the pantry, or china\ncloset, or in the pot closet.\n\nBy thus arranging articles together in one place, and with so complete\nan assortment, much time and many steps are saved, while they are\npreserved in good order. A housekeeper who chooses to do without some\nof these conveniences, and spend the money saved in parlor adornments,\nhas a right to do so, and others have a right to think she in this\nshows herself deficient in good sense.\n\nThe accompanying drawings are designed to show some of the most\nconvenient kitchen and other utensils.\n\n[Illustration: Fig. 14.]\n\nFig. 14 represents a _Tin Baker_, or _Reflector_. The iron hooks\nrunning out in front, fit it to use with grates. It can be made without\nthem, or made so that they can be drawn out and put in. This bakes\nbread, cakes, apples, &c., as well as an oven.\n\n[Illustration: Fig. 15.]\n\nFig. 15, called a _Footman_, is made of brass, or sheet iron, and is\nused with a grate, to heat irons, and for other purposes.\n\n[Illustration: Fig. 16.]\n\nFig. 16 is the best kind of _Balances_ to use in weighing cake, and for\nother purposes.\n\n[Illustration: Fig. 17.]\n\nFig. 17 is a tall-handle _Dust Pan_. The pan is half a yard in\nlength, ten inches in width, and the handle two feet high, and set up\nperpendicularly. It is a very economical arrangement to save carpets\nand labor, as it is set down in spots, and the common broom used\nto throw the dust and rubbing from the carpet on to it, instead of\nbrushing them all across the carpet.\n\n[Illustration: Fig. 18.]\n\nFig. 18 is a _Saw Knife_, being a saw on one side, and a knife on the\nother. It is very useful in preparing meats.\n\n[Illustration: Fig. 19.]\n\nFig. 19 is a _Lemon Squeezer_. At A is a concave place with holes bored\nthrough. At B is a convex projection to fit into the concave portion,\nand here the half lemon is put to be squeezed.\n\n[Illustration: Fig. 21.]\n\n[Illustration: Fig. 20.]\n\nFig. 20, a _Case_ for lamplighters. It is made of tin, like a tumbler,\nwith a lid fastened at the top by a hinge. It stands in the parlor,\nto receive the remnants of extinguished lamplighters and matches, to\nprevent smoke and rubbish, and is a great convenience. It can be made\nfor a trifle at a tinner\u2019s.\n\nFig. 21 is a tin _Match Safe_, which should be hung in the kitchen, and\nthe matches be kept in it. It is not only convenient, but important for\nsafety.\n\n[Illustration: Fig. 22.]\n\nFig. 22 is a _Meat Mallet_, or beef steak hammer. It is a block of wood\nsix inches square, cut in checks, so as to make sharp points on the\nface, and is used to make tough steaks more tender.\n\n[Illustration: Fig. 23.]\n\nFig. 23 is an _Egg Beater_. It is made of iron wire, fastened to a tin\nhandle. It is fine for beating eggs and cake, and saves labor. The tin\nshould be six inches long and an inch wide.\n\n[Illustration: Fig. 24.]\n\nFig. 24 is a small brush, useful to dust ledges in parlors, and the\nframes of windows.\n\n[Illustration: Fig. 25.]\n\nFig. 25 is an _Apple Corer_. It is a scroll of tin soldered together,\nabout seven inches long, an inch in diameter at the largest end, and\ntapering to half an inch at the smaller end, where it is cut off\nobliquely. It costs but a dime, and every housekeeper can have one made\nat a tinner\u2019s, and needs one.\n\n[Illustration: Fig. 26.]\n\nFig. 26 is a _Gridiron Scraper_. It is fitted to the bars of gridirons\nthat have scooped bars. It has a convex scraper on one end of the\ntransverse piece of iron, and a concave one at the other, so as to fit\nboth sides of the gridiron bars.\n\n[Illustration: Fig. 27.]\n\nFig. 27 shows the best shape for a _Rolling Pin_.\n\n[Illustration: Fig. 28.]\n\nFig. 28 shows a _Fish Kettle_, with the strainer drawn out above it.\nIt should be large enough to use sometimes for boiling a ham. This and\nthe sauce pans following can be used on a cooking stove, or be set on a\n_trivet_ when an open fire is used.\n\n[Illustration: Fig. 29.]\n\nFig. 29 is a _Preserving Kettle_ with a cover.\n\n[Illustration: Fig. 30.]\n\nFig. 30 is another _Preserving Kettle_, without a cover. The advantage\nof these is, that they are shallow, so that the fruit will not need to\nbe piled. The cover preserves the flavor more perfectly. The best are\nof copper or bell metal. Porcelain ones are apt to crack.\n\n[Illustration: Fig. 31.]\n\nFig. 31 is a _Cast Iron Sauce-pan_, lined with tin.\n\n[Illustration: Fig. 32.]\n\nFig. 32 is a _Tin Sauce-pan_.\n\n[Illustration: Fig. 33.]\n\nFig. 33 is a _Copper Sauce-pan_.\n\nEvery housekeeper needs at least four different sizes of sauce-pans.\nThe copper ones are the best, and most durable. The iron lined with tin\nthe next best. The tin are the poorest.\n\n[Illustration: Fig. 34.]\n\nFig. 34 is a _Trivet_, and is very useful in heating articles over\ncoals to prevent burning. Three or four of different sizes are needed\nwith an open fire. Food cooked for the sick demands them.\n\n[Illustration: Fig. 35.]\n\nFig. 35 is a _Tin Bonnet_, and is very useful to keep articles warm, to\nroast apples, to warm plates, &c. Two or three will be kept in constant\nuse when it is found how useful they are.\n\n[Illustration: Fig. 36.]\n\nFig. 36 is a brush to clean bottles, made of bristles twisted into wire.\n\n[Illustration: Fig. 37.]\n\nFig. 37 is a _Tin Safe_. It is to be made five feet high, five feet\nwide, a division in the middle, and three shelves each side. Two doors\nin front, with a lock and key, and all the panels of perforated tin. It\nis very useful to preserve food in hot weather, and to protect it also\nfrom mice.\n\n_Refrigerators_ are very excellent to keep meat, butter, milk, and\ncream, during hot weather. They are made in a superior manner, and kept\nfor sale, but the following is a mode of securing a cheap one.\n\nTake a barrel and bore holes in the bottom. Lay some small sticks\ncrossing, and set a half barrel within, with holes bored in the bottom.\nNail _list_ along the edge of each, and make a cover to lay on each, so\nthat the cover resting on the list will make it very close. Then put\nice into the inner one, and the water will filter through the holes in\nthe bottom, and while the ice is preserved, it will make the inner half\nbarrel a perfect refrigerator. Those who buy ice every day will find\nthis a great convenience if they have no other refrigerator.\n\n[Illustration: Fig. 38.]\n\nFig. 38 represents an excellent pattern for a _Sofa Bedstead_, such as\na common carpenter can make. Its dimensions are as follows:--Length,\nsix feet. Width, two feet two inches. Height of the seat from the\nfloor, fifteen inches. Height of the back and sides from the seat,\neighteen inches. The seat is a frame with slats to be laid across\n_lengthwise_, as this gives more ease than crosswise slats. The back\nis a frame, with slats crosswise, with two frame legs, as at A and B,\nswinging on hinges, and when pulled out they serve to support the\nback. The back is hooked up to the sides, and when laid down rests on\nthe frame legs A B. These legs turn with pintles, or wood hinges. The\nends of the sofa have grooved slides for the head and foot boards to\nslide in, as at C C, and have brown linen nailed on both inside and\noutside, on which to fasten the sofa cover. Two thick cushions of hair,\nor of moss and cotton, are made, one to serve for the seat, one to set\nup against the back. These serve for the bed when the back is laid\ndown. A frill is fastened around the frame of the seat, and the box D,\nunderneath, is to hold the bedclothes, and runs on castors, as also\ndoes the sofa.\n\n[Illustration: Fig. 39.]\n\nFig. 39 is a very convenient and cheap article for a light seat to use\nin a chamber, or in gardening. It is made just like a cross bedstead or\ncot, with a bit of stair carpeting used as the seat. Handles fastened\nto it make it more convenient to carry about, as it can be doubled up,\nand taken in one hand. These are the dimensions: Sticks for the seat,\none foot long. Sticks for the legs, one foot six inches long.\n\n[Illustration: Fig. 40.]\n\nFig. 40 is an article for a bedchamber, and remarkably convenient for\ndressing the feet. In one drawer are kept stockings of all sorts,\nand in the other shoes; it has a cushion and handles, and is set on\ncastors. It is to stand by the bedside, and a person can change the\ndress of the feet with the greatest comfort and convenience. These\nare the dimensions:--Twenty inches square and twelve inches high from\ncastors to cushion.\n\nHousekeepers are much troubled to keep _dippers_ in order. The only\nsure mode is to have _two_ made of _copper_, with iron handles fastened\non very tight, one to hold a pint, and another two or three quarts.\nThese will never rust or leak, and may be kept for years. Let them be\nhung by the fire. Keep _trivets_ on which to set kettles over coals, so\nas not to burn the articles while cooking.\n\nThe most successful mode of securing the proper care of utensils, is\nto make a definite agreement with the cook, on hiring her, that after\ndinner, she shall examine kitchen, cellar, and pantry, and wash every\narticle that needs cleansing; and that once a month she shall scour all\nthat need scouring. Then, at least once a week, and once a month, the\nhousekeeper should examine herself whether this agreement is fulfilled." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Weights and Measures" }, { "from": "gpt", "value": "It is a good plan to have a particular measure cup kept for the\npurpose, and after once weighing all those receipts that are given\nby weight, to _measure_ the quantity by this cup, and then write the\nmeasures in your receipt book, and keep the cup only for this purpose.\nThe following is some guide in judging of the relative proportion\nbetween measures and weights.\n\nA quart of flour, or of sifted loaf sugar, or of softened butter, each\nweigh about a pound. The flour, if sifted, must be heaped.\n\nA pint equals eight ounces.\n\nA half a pint equals four ounces.\n\nOne gill equals two ounces.\n\nHalf a gill equals one ounce.\n\nA quart of brown sugar, or of Indian meal, equals a pound and two\nounces of the same.\n\nOne great spoonful of flour, loaf sugar, or of melted butter, equals a\nquarter of an ounce of the same. It should be a little heaped.\n\nFour spoonfuls equal an ounce, or half a gill.\n\nEight spoonfuls equal one gill.\n\nSixteen spoonfuls equal half a pint.\n\nSpoons differ so much in size that this is an uncertain guide.\n\nA medium-sized teaspoon holds sixty drops of water.\n\nTen eggs usually weigh a pound.\n\nFour gills make a pint.\n\nTwo pints make a quart.\n\nFour quarts make a gallon.\n\nEight quarts make a peck.\n\nFour pecks make a bushel." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Avoirdupois Weight" }, { "from": "gpt", "value": "Sixteen drachms make an ounce.\n\nSixteen ounces make a pound.\n\nTwenty-eight pounds make a quarter.\n\nFour quarters make a hundred.\n\nTwenty hundred make a ton." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Apothecaries\u2019 Weight" }, { "from": "gpt", "value": "Twenty grains make a scruple.\n\nThree scruples make a drachm.\n\nEight drachms make an ounce.\n\nTwelve ounces make a pound." } ] }, { "messages": [ { "from": "human", "value": "Provide information on On Purchasing Wood" }, { "from": "gpt", "value": "Wood that is straight and solid makes more in a load, and is the most\nprofitable.\n\nA cord of small crooked sticks does not contain half the wood there is\nin a load of solid logs.\n\nThe best wood for fires is the hickory, hard maple, white ash, black\nbirch, yellow birch, beech, yellow oak, and locust. The best are placed\nfirst.\n\nThe following are inferior in quality. Elm, soft maple, white birch,\npepperage, and pine.\n\nThe following are not fit to burn, either because they snap, or will\nnot burn. Chestnut, butternut, cedar, sassafras, red oak, and buckeye.\n\nAny person can learn to distinguish each kind by a little attention and\ninstruction.\n\nWood is bought by measurement. A cord of wood is 8 feet long, 4 feet\nwide, and 4 feet high.\n\nTo know the amount of a load, multiply the length by the breadth, and\nthe product by the height, and you have the number of square feet. If\nit is 128 feet, it is a cord." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Items of Advice" }, { "from": "gpt", "value": "If you keep an account of your stores, and the dates when they are\nbought, you can know exactly how fast they are used, and when they are\nwasted, or stolen.\n\nStale bread is improved by steaming it half an hour or more.\n\nGrate up dry cheese, and cheese crusts, moisten it with wine or brandy,\nand keep it in a jar for use. It is better than at first.\n\nBoil old earthenware soaked with grease in hot lye, and it will cleanse\nit.\n\nWheat should always be washed before grinding.\n\nWhen you clean house, begin with the highest rooms first, so that clean\nrooms be not soiled when done.\n\nRepair house linen, turn sheets, and wash bedclothes in summer.\n\nClean house in the fall instead of spring, and you get rid of all the\nfilth made by flies. But when you burn bituminous coal, spring is the\nproper time for house cleaning.\n\nKeep coarse mats on the kitchen table for keeping it clean.\n\nUse a coarse apron and gloves for cleaning grates. Have coal cinders\nsifted, and save the coarse part to burn again.\n\nBuy your wood in August and September, when it usually is cheapest and\nplenty.\n\nHave the backs of your chimneys kept clean by sweeping.\n\nNever try a new dish for company.\n\nTo purify water, put common charcoal pounded in a common flower-pot,\nand fine sand over it, and let the water trickle through. Or, take an\nold sieve, and fill it with sand and pounded charcoal, and strain the\nwater, and then cool it with ice.\n\nKeep a receipt book for yourself, and write in it the improvements of\nyour own experience.\n\nKeep bits of potter\u2019s clay in the house, to use for a paste to extract\ngrease from carpets, floors, and broadcloths.\n\nDry bran around grapes and other fruit preserves it.\n\nAll fat should be tried up once a week, for cooking, or soap grease.\nGood fat saves butter.\n\nWhen a stove-pipe or other iron is cracked, make a cement with ashes,\nsalt, and water, and it will stop the opening.\n\n_Faded colors_ often are improved by strong salt and water.\n\n_Sal volatile_, or spirits of hartshorn, will restore colors taken out\nby acids.\n\n_Eggs_ are preserved longer by packing them close, standing on their\nsmall ends. Another way is to pack them in fine salt, small end down.\nAnother way is to pack them, small end down, and then pour on them a\nmixture of four quarts of cold water, four quarts of unslacked lime,\ntwo ounces of salt, and two ounces of cream-tartar. This will serve for\nnine dozen eggs. Try all these ways.\n\n_Rancid butter_ is said, by good judges, to be restored thus:--Put\nfifteen drops of chloride of lime to a pint of water, and work the\nbutter in it till every particle has come in contact with the water.\nThen work it over in fair cold water.\n\n_Indelible Ink_ is thus prepared:--Buy three drachms of nitrate of\nsilver, and put it in a vial with two spoonfuls of water. Let it stand\na few days, then color it with a little ink, and add a tablespoonful\nof brandy. The preparation is made of strong pearlash water, stiffened\nwith gum-arabic, and colored with red wafers.\n\n_Buy cheap red wafers_, and scatter them about, and cockroaches will\neat them and be destroyed. The roots of _black hellebore_ scattered in\ntheir haunts is an infallible remedy.\n\n_Cold cream_ for sore lips, is made by mixing two ounces of oil of\nalmonds, one ounce of spermaceti, one drachm of white wax, and melting\nthem together, adding rose water to perfume them.\n\n_Jelly-bags_ should be made of flannel, and _pudding cloths_ of thick\nlinen, with strings sewed on to them.\n\n_Rose leaves_ should be gathered and preserved by crowding them into a\njar with brandy, to use for cooking.\n\n_Potato starch_ is made by grating peeled potatoes, and rubbing them in\nwater. Then pour off the water, after stirring it, and dry what sinks\nto the bottom.\n\n_Orange_ and _lemon peel_ can be saved thus:--Dry it in an oven, pound\nit, and then bottle it close.\n\n_Orange_ or _lemon water_ is prepared thus:--Pound the fresh skins in a\nmortar, pour in boiling water, cover close, and when cold bottle close.\nOr use wine or brandy.\n\n_Cologne water_ is made thus:--Buy at the apothecary\u2019s one drachm each\nof oil of lavender, oil of lemon, oil of rosemary, and oil of cinnamon.\nAdd two drachms of oil of bergamot. Mix in a vial, and add a pint of\nalcohol.\n\nWhen _Pearlash_ or _Saleratus_ becomes damp, dissolve it in as much\nwater as will just entirely dissolve it, and no more. A tablespoonful\nof this equals a teaspoonful of the solid. Keep it corked in a junk\nbottle.\n\nThe following is a very useful receipt for children who go to school\nwhere blackboards are used." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To make nice Crayons for Blackboards" }, { "from": "gpt", "value": "These directions are given by Prof. Turner, of the American Asylum for\nthe Deaf and Dumb, as follows:\n\n\u201cTake 5 pounds of Paris white, 1 pound of Wheat flour, wet with water,\nand knead it well; make it so stiff that it will not stick to the\ntable, but not so stiff as to crumble and fall to pieces when it is\nrolled under the hand.\n\n\u201cTo _roll_ out the crayons to the proper size, two boards are needed,\n_one_ to roll them _on_; the _other_ to roll them _with_. The first\nshould be a smooth pine board three feet long and nine inches wide. The\nother should also be pine, a foot long and nine inches wide, having\nnailed on the under side near each edge a slip of wood one-third of\nan inch thick, in order to raise it so much above the under board as\nthat the crayon, when brought to its proper size, may lie between them\nwithout being flattened.\n\n\u201cThe mass is rolled into a ball, and slices are cut from one side of\nit about one-third of an inch thick: these slices are again cut into\nstrips about four inches long and one-third of an inch wide, and\nrolled separately between these boards until smooth and round.\n\n\u201cNear at hand should be another board 3 feet long and 4 inches wide,\nacross which each crayon, as it is made, should be laid, so that the\nends may project on each side--the crayons should be laid in close\ncontact, and straight. When the board is filled, the ends should all\nbe trimmed off so as to make the crayons as long as the width of the\nboard. It is then laid in the sun, if in hot weather, or if in winter,\nnear a stove or fireplace, where the crayons may dry gradually, which\nwill require twelve hours. When thoroughly dry they are fit for use.\n\n\u201cAn experienced hand will make 150 in an hour.\u201d Young boys can make\nthem and sell to their companions." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Stewed Beef" }, { "from": "gpt", "value": "Take a shank or hock of beef, with all the meat belonging to it, and\nput it into a pot full of water early in the morning and throw in a\ntablespoonful of salt. Let it simmer _very_ slowly, till the beef is\nsoft, and cleaves from the bone, and the water is reduced to about two\nquarts. Then peel some potatoes, and cut them in quarters, and throw in\nwith two teaspoonfuls of black pepper, two of sweet marjoram, and two\nof thyme, or summer savory. Add some _celery flavor or sauce_, and more\nsalt if it requires it. Stew until the potatoes are cooked enough, but\nnot till they are mashed. Then take dry bread, and throw in, breaking\nit into small pieces, and when soaked, take up the whole and serve it,\nand everybody will say it is about the best dish they ever tasted.\n\nThose who love onions slice in three or four with the potatoes. Rice\ncan be put in instead of bread." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Tomato Beef" }, { "from": "gpt", "value": "Stew a shank or hock of beef as above, except you put in nine or ten\npeeled tomatoes instead of potatoes and sweet herbs, and also leave out\nthe bread. Some would add a little chopped onion. This is excellent and\na very healthful mode of preparing beef, especially if it is tough." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A good Way to use Cold Rice" }, { "from": "gpt", "value": "Heat the rice in milk, add a well-beaten egg or two, a little salt,\nbutter, and sugar, let it boil up once, and then grate on nutmeg." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To prepare Good Toast" }, { "from": "gpt", "value": "Toast the bread very quick, dip each slice in boiling water as soon as\nyou have toasted it, and then lay thin bits of butter over. Cover and\nkeep hot as you proceed. A _tin bonnet_ is very useful for this. Make\nmilk toast in the same way, keeping the milk at nearly boiling heat. It\nis better to spread the butter thin on to the toast after it is dipped\nin hot milk, than to melt it in it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A Good Pudding" }, { "from": "gpt", "value": "Line a buttered dish with slices of wheat bread, first dipped in milk.\nFill the dish with sliced apple, and add sugar and spice. Cover with\nslices of bread soaked in milk, cover close with a plate, and bake\nthree hours." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Loaf Pudding" }, { "from": "gpt", "value": "When bread is too stale, put a loaf in a pudding-bag and boil it in\nsalted water an hour and a half, and eat it with hard pudding sauce." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A Plain Lemon Pudding" }, { "from": "gpt", "value": "Nine spoonfuls of grated apple, one grated lemon, (peel and pulp,) half\na cup of butter, and three eggs. Mix and bake, with or without a crust,\nabout an hour. Cream improves it." } ] }, { "messages": [ { "from": "human", "value": "Provide information on An Excellent Indian Pudding without Eggs" }, { "from": "gpt", "value": "Take seven heaping spoonfuls of Indian meal, half a teaspoonful of\nsalt, two spoonfuls of butter or sweet lard, a teacup of molasses, and\ntwo teaspoonfuls of ginger or cinnamon, to the taste. Pour into these\na quart of milk while boiling hot. Mix well, and put it in a buttered\ndish. Just as you set it in the oven stir in a teacup of cold water,\nwhich will produce the same effect as eggs. Bake three quarters of an\nhour, in a dish that will not spread it out thin." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Pork and Potato Balls" }, { "from": "gpt", "value": "Take one-third chopped salt pork or ham, either raw or cooked, and\ntwo-thirds of cold cooked potatoes chopped fine. Mix them up with egg,\n_a little_ salt and pepper, and then make into balls and fry, or merely\ncook in a skillet.\n\nChop cold potatoes fine, and then add some pork fat and a little\npepper, salt, and water, and warm slowly, and it is very good." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Oyster Pie" }, { "from": "gpt", "value": "Make a crust by working flour into mashed boiled potatoes with a little\nsalt. Line a deep dish with it, invert a small teacup in the middle to\nhold the juice in and to hold up the upper crust. Put in the oysters\nwith a little pepper and butter, and dredge in some flour. Cover with\ncrust, make a large slit on the top, and bake an hour." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Green Corn Patties (like Oysters)" }, { "from": "gpt", "value": "Twelve ears of sweet corn grated. (Yellow corn will do, but not so\nwell.)\n\nOne teaspoonful of salt and one of pepper.\n\nOne egg beaten into two tablespoonfuls of flour.\n\nMix, make into small cakes, and fry brown in butter or sweet lard." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Ohio Wedding Cake (Mrs. K.)" }, { "from": "gpt", "value": "Two pounds of flour.\n\nOne pound of butter.\n\nOne pound of sugar--brown is best.\n\nTwo pounds of currants or one of raisins.\n\nTen eggs.\n\nTwo teacups of molasses.\n\nOne gill of wine, and one of brandy.\n\nOne gill of cream, spice and citron to the taste.\n\nMix the butter and sugar, add the molasses, then the beaten yolks of\neggs, then the flour, then the spice, wine, and cream, then the whites\nof the eggs in a stiff froth. Put in the fruit in the manner previously\ndirected, and the citron with it at the same time. This is a very fine\ncake." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Best Way of making Corn Cakes of all Sorts" }, { "from": "gpt", "value": "There is often a sharp and strong taste to corn meal, which is remedied\nby wetting it up the day before it is used. The best kind of corn cakes\nare made by wetting up a large quantity of Indian meal with milk, and\nletting it stand for several days. Take a quantity of it, and first\nmake it as thin as you want, either for griddle cakes, or drop cakes,\nor thicker cakes. Add salt and a spoonful of melted butter or lard\nfor every quart, also sugar to your taste. A little always improves\nall corn cakes. Then dissolve soda or salaratus, a teaspoonful for\neach quart. If it is very sour it will want more, and _tasting_ is the\nsurest guide. Just as you are ready to bake, stir in enough salaratus\nto sweeten it, and stir quickly and only long enough to mix it well,\nand then _bake immediately_ in buttered tins.\n\nDomestics often use too much salaratus, which is bad for the stomach,\nand the housekeeper should ascertain by trial the right quantity, and\nthen direct to have it _carefully measured_ every time. Corn cakes,\nmade as above, just thick enough to form into round cakes half an inch\nthick and baked on a griddle, are excellent." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Molasses Candy" }, { "from": "gpt", "value": "As all children are fond of this article, the following directions may\nbe acceptable. Boil the molasses (maple is the best) till it will, if\ndropped in cold water, become crisp. Then, for each quart, put into it\nan even teaspoonful of salaratus dissolved in a little warm water, and\nstir it till well mixed. This makes it tender and crisp. Take a part\nand cool it in a buttered pan, to work white and draw into sticks. Into\nthe remainder stir roasted corn, either pounded or whole, or peanuts or\nalmonds, or walnuts or hazelnuts.\n\n_Whole Popped_ corn made into cakes with candy is excellent. Roasted\ncorn pounded and mixed with half the quantity of maple sugar is good,\nand some eat it thus in milk." } ] }, { "messages": [ { "from": "human", "value": "Provide information on To make Simple Cerate" }, { "from": "gpt", "value": "Melt together equal quantities of white wax and spermaceti, and then\nadd an equal quantity of sweet oil, or a little more.\n\nNever use rancid oil." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Best Remedy for Burns" }, { "from": "gpt", "value": "Pound and sift _wood soot_, and mix it with sweet lard, and apply it,\nspread on linen rags. It will ease a burn quicker than anything. If\nthe skin is off, the great thing is to keep it covered close from the\nair. If the burns are large and bad, give salts or cream tartar as a\ncathartic." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Ginger Tea" }, { "from": "gpt", "value": "Pour half a pint of boiling water on to a teaspoonful of ginger; add\nsugar and milk to the taste." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Indian Bannock" }, { "from": "gpt", "value": "Take one pint of Indian meal, and stir into it a pint of sour milk,\nhalf a teaspoonful of salt, a spoonful of molasses, and a spoonful\nof melted butter. Beat two eggs and add, and then stir in a pint of\nwheat flour. Then thin it with milk to the consistency of drop cakes,\nand when ready to bake, stir in a heaping teaspoonful of salaratus\ndissolved in hot water. Pour into square buttered tins an inch thick,\nand bake fifteen minutes." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Egg and Bread" }, { "from": "gpt", "value": "Put bread crumbs into a sauce pan, with cream, salt, and pepper, and a\nlittle grated nutmeg. When the bread has absorbed the cream, break in\neight eggs and fry it like an omelet, or bake it in buttered tins, or\nmuffin rings." } ] }, { "messages": [ { "from": "human", "value": "Provide information on Floating Island" }, { "from": "gpt", "value": "Beat the whites of eggs till _very_ stiff, then put in one\ntablespoonful of some acid jelly for each white, and beat it a good\nwhile. Boil rich sweetened milk, and put it in a glass dish, and _when\ncold_, put the jelly and eggs on the top." } ] }, { "messages": [ { "from": "human", "value": "Provide information on A New Mode of cooking Cucumbers" }, { "from": "gpt", "value": "Pare them, cut them in quarters lengthwise, dip them in corn meal or\nwheat flour, pepper and salt them, and then fry them brown, and they\nare very fine.\n\n\n * * * * *\n\n\nTranscriber's Notes\n\nObvious typographical errors have been silently corrected. Variations\nin hyphenation, spelling and punctuation remain unchanged.\n\nItalics are represented thus _italic_.\n\nThe following changes have been made.\n\nIn the section on Kitchen Furniture\n\n a vial tunnel, a larger tunnel\n has been changed to\n a vial funnel, a larger funnel\n\nIn the section Items of Advice\n\n Boil old earthen soaked with grease in hot ley, and it will cleanse it.\n has been changed to\n Boil old earthenware soaked with grease in hot lye, and it will\n cleanse it.\n\n\n\n\n\n\n\n*** END OF THE PROJECT GUTENBERG EBOOK MISS BEECHER'S DOMESTIC RECEIPT BOOK ***" } ] } ]