Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy

A work has recently been republished in this country, entitled, “_A Treatise on Food and Diet; by Dr. J. Pereira. Edited by Dr. Charles A. Lee_.” “The author of this work,” says...

Make pudding-bags of thick close sheeting, to shut out the water. Before putting in the pudding, put the bag in water, and wring it out, then flour the inside thoroughly. In tyi...

Wet the arrowroot with a little cold milk, and add it to the quart of milk when boiling hot; sweeten it very sweet with white sugar, put in the grated lemon peel, boil the whole...

Tie up your hair so that none can fall, put on a long-sleeved apron, have the kitchen put in order, and then arrange all the articles and utensils you will have occasion to use.

Always have everything you use very sweet and clean, as the sense of taste and smell are very sensitive in sickness. Never cook articles for the sick over a smoke or blaze, as y...

What is the proper supply of kitchen utensils, depends very much on the style of living adopted, and on the character of the domestics employed. Where a person’s means are small...

The best ovens are usually made thus. After the arch is formed, four or five bushels of ashes are spread over it, and then a covering of charcoal over that, then another layer o...

It is a good plan to have a particular measure cup kept for the purpose, and after once weighing all those receipts that are given by weight, to _measure_ the quantity by this c...

They are not intended for what would be called a _stylish_ dinner-party, but what in New York, Philadelphia, and Boston, in the most respectable society, would be called a plain...

When boiled, baked, fried, or steamed, they are rendered watery by continuing to cook them after they reach the proper point. For this reason, potatoes, to bake or boil, should...

In selecting beef, the best parts are cut from the thick portion, from the shoulder to the rump, and these are the most expensive parts, including sirloin, sirloin steaks, and f...

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

“In some maladies,” says Dr. Pereira, “as fevers and acute inflammatory diseases, an almost unlimited use of fluids is admitted, under the names of _slops_, _thin diet_, _fever...

Put the meat into cold water, let it heat very gradually forty minutes or so, and reckon the time of boiling from the time it commences _boiling_. Allow about _twenty minutes_ f...

Few housekeepers are aware of their responsibility in reference to the _bread_ furnished for their family. As this is the principal article of food, there is no one thing on whi...

The advocates of entire abstinence from intoxicating drinks seem to be divided into three classes. One class consider it to be a sin _in itself_, to take anything that contains...

Stew the pie plant, and rub it through a sieve. Beat the eggs well, and mix with the sugar and cream. Stir the cracker crumbs into the fruit, and add the other ingredients. Line...

Lay brandy papers over the top, cover them tight, and seal them, or, what is best of all, soak a split bladder and tie it tight over them. In drying, it will shrink so as to be...

There is nothing worse for the health, or for the palate, than _a poor hash_, while a _good_ hash is not only a favorite dish in most families, but an essential article of econo...

The art of keeping a good table, consists, not in loading on a variety at each meal, but rather in securing a _successive_ variety, a table neatly and tastefully set, and everyt...

It is best to fry in lard not salted, and this is better than butter. Mutton and beef suet are good for frying. When the lard seems hot, try it by throwing in a bit of bread. Wh...

Be sure you have your spit and tin oven very clean and bright, and for this end wash them, if possible, before they get cold. If they stand, pour boiling water on to them.

Rub the butter very fine into the flour, add half the sugar, then the yeast, then half the milk, hot in winter, and blood warm in summer, then the eggs well beaten, the wine, an...

The articles used in making cheese are, a large tub, painted inside and outside, to hold the milk, a large brass kettle to heat it, a cheese basket, cheese hooks, cheese ladders...

Nothing secures ease and success in housekeeping so efficiently as _system_ in arranging work. In order to aid those who are novices in these matters, the following outlines are...

Be sure and skim the grease off the soup when it _first_ boils, or it will not become clear. Throw in a little salt to bring up the scum. Remove _all_ the grease.

There is no subject on which young housekeepers need wisdom and instruction more, than in regard to the _management of domestics_, and therefore some farther suggestions will be...

By a little skill and calculation, a housekeeper may contrive to keep a constant change of agreeable varieties on her table, and that, too, without violating the rules either of...

Vinegar for pickling should be sharp, but not the sharpest kind, as it injures the pickles. If you use copper, bell metal, or brass vessels for pickling, never allow the vinegar...

There is no doubt of the fact, that American housekeepers have far greater trials and difficulties to meet than those of any other nation. And it is probable that many of those...

Halibut is best cut in slices, and fried, or broiled. Bass are good every way. Black fish are best broiled or fried. Shad are best broiled, and sprinkle them with salt some hour...

To a person accustomed to a good table, the manner in which the table is set, and the mode in which food is prepared and set on, has a great influence, not only on the eye, but...

My friends, you fill a very important and respectable station. The duties committed to you by God are very apt to be considered of small account, but they are indeed most solemn...

This work is designed _primarily_ for young and inexperienced housekeepers, and the following suggestions are presented as the advice of many judicious and experienced matrons i...

Ice Cream. Directions for freezing Ice Cream. Philadelphia Ice Cream. Another Ice Cream. Strawberry Ice Cream. Ice Cream without Cream. Fruit Ice Cream. Rich Custards. Wine Crea...

General Remarks on the Preparation of Articles for the Sick. An Excellent Relish for a Convalescent. Several Ways of Preparing Chickens for the Sick. Milk Porridge. Rice Gruel,...

General Directions in regard to Puddings and Custards. Little Girl’s Pie. Little Boy’s Pudding. Children’s Fruit Dumpling. Birth-day Pudding. Children’s Boiled Fruit Pudding. En...

General Directions for Griddle and other Breakfast Cakes. Buckwheat Cakes wet with Water. Extempore Buckwheat Cakes. Buckwheat Cakes wet with Milk. Griddle Cakes of Unbolted Whe...

On Constructing and Heating an Oven. How to know when an Oven is at the right Heat. How to know when Bread is Sour, or Heavy. How to treat Bread when taken from the Oven. Yeast....

General Directions for Making Cake. Rose Butter. Directions for Cleansing Currants. Frosting for Cake. Cake Frosting (another, which is harder). Good Child’s Cake. Ginger Snaps....

General Remarks. A nice Way of Cooking Calf’s or Pig’s Liver. Fried Veal Cutlets. Fricassee Chickens. Meats Warmed over. A nice Way of Cooking Cold Meats. A Hash of Cold Meat fo...

Weights and Measures. Avoirdupois Weight. Apothecaries’ Weight. On Purchasing Wood. Items of Advice. To make nice Crayons for Blackboards. Some excellent Cheap Dishes. Stewed Be...

To prepare Gravy for a Cold Beef Hash, or Steak Hash. Gravy for a Mutton Hash, or Venison Hash. To prepare a Veal Hash. Common Gravies. Drawn Butter, or Melted Butter. Another M...

Selection and uses of meats. Modes of cooking and using the different parts of animals. Beef. Veal. Mutton. Pork. Marketing. On the Cure of Meats. Directions for cutting up a Ho...

Ellen’s Pudding, or Rhubarb Tart. Nottingham Pudding. Rice Plum Pudding. Eve’s Pudding (the best kind). Baked English Plum Pudding. A Boiled English Plum Pudding. Almond Cheese...

To cook a Ham (very fine). Smoked Boiled Tongues. A la Mode Beef. Another à la Mode Beef. To Boil a Leg of Veal or Mutton. Pot Pie, of Beef, Veal, or Chicken. Calf’s Head. Curri...

General Directions for making Preserves and Jellies. To Clarify Syrup for Sweetmeats. Brandy Peaches. Peaches (not very rich). Peaches (very elegant). To preserve Quinces Whole....

Potatoes. Boiled Potatoes. Other Modes of Cooking Potatoes. Turnips. Asparagus. Beets. Parsnips and Carrots. Onions. Jerusalem Artichokes. Squashes. Cabbage and Cauliflowers. Pe...

Ginger Beer Powders, and Soda Powders. Currant Ice Water. Sarsaparilla Mead. Effervescing Fruit Drinks. Effervescing Jelly Drinks. Summer Beverage. Simple Ginger Beer. Orange, o...

Old Hartford Election Cake (100 years old). Raised Loaf Cake. Mrs. H.’s Raised Wedding Cake (very fine). Yeast for the above Cake. Fruit Cake, or Black Cake. Pound Cake. French...

General Remarks. Roast Beef. Roast Lamb. Roast Mutton. Roast Veal. To Roast a Fillet or Leg of Veal. Baked, or Roasted Pig. To Roast a Spare Rib. Roast Turkey. Roast Goose. Roas...

Directions for making Chowder. To Fry Fish. To Boil Fish. To Broil Fish. Baked Fish. Cod Sounds and Tongues. To Cook Salt Codfish. To Cook Cold Codfish. To Cook Oysters. Lobster...

To Pickle Tomatoes. To Pickle Peaches. To Pickle Peppers. To Pickle Nasturtions. To Pickle Onions. To Pickle Gherkins. To Pickle Mushrooms. To Pickle Cucumbers. Pickled Walnuts....

Nourishing and unstimulating Food. Nourishing and stimulating food. Food that stimulates without nourishing. Food that is entirely Undigestible. Food that is unhealthful in natu...

French Vegetable Soup. Plain Calf’s Head Soup. An Excellent Simple Mutton Soup. Pea Soup. Portable Soup. A Rich Mock Turtle Soup. Another Dry Pea Soup. Clam Soup. Oyster Soup. V...