Datasets:

wendys-llc

/

household-recipes-sharegpt

like 0

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "from": "human", "value": "Provide information on Good Child’s 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." } ]

[ { "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." } ]

[ { "from": "human", "value": "Provide information on Child’s 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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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’s 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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "from": "human", "value": "Provide information on Walnut Hill’s 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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "from": "human", "value": "Provide information on New Year’s 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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "from": "human", "value": "Provide information on Dr. B.’s 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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "from": "human", "value": "Provide information on Mrs. H.’s 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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "from": "human", "value": "Provide information on Queen’s 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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "from": "human", "value": "Provide information on Calf’s Foot Jelly" }, { "from": "gpt", "value": "To four nicely-cleaned calf’s 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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]