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household-recipes-sharegpt

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[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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’s 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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "from": "human", "value": "Provide information on Tapioca Milk" }, { "from": "gpt", "value": "Made like sago milk, only not boiled so long." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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° or 100°\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." } ]

[ { "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°. Stir it well\ntill warmed through, say half an hour. Then gradually add cold water,\ntill reduced to 88° or 90°. 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." } ]

[ { "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’s 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." } ]

[ { "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’s 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." } ]

[ { "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." } ]

[ { "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_." } ]

[ { "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." } ]

[ { "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’clock. Those who work hard should go\nto bed early, or else health and eyesight will fail." } ]

[ { "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." } ]

[ { "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:—_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’ 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." } ]

[ { "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’s 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’s.\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’s, 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." } ]

[ { "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." } ]

[ { "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." } ]

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

[ { "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." } ]

[ { "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’s 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’s 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." } ]

[ { "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“Take 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“To _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“The 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“Near 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“An experienced hand will make 150 in an hour.” Young boys can make\nthem and sell to their companions." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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." } ]

[ { "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 ***" } ]