Chapter 1

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Transcriber's Note

Obvious typographical errors have been corrected. A list of corrections is found at the end of the text. Inconsistencies in spelling and hyphenation have been maintained. A list of inconsistently spelled and hyphenated words is found at the end of the text.

THE AMERICAN HOUSEWIFE:

CONTAINING THE MOST VALUABLE AND ORIGINAL RECEIPTS IN ALL THE VARIOUS BRANCHES OF

COOKERY;

AND WRITTEN IN A MINUTE AND METHODICAL MANNER.

TOGETHER WITH A COLLECTION OF MISCELLANEOUS RECEIPTS, AND DIRECTIONS RELATIVE TO HOUSEWIFERY.

BY AN EXPERIENCED LADY.

ALSO THE WHOLE ART OF CARVING,

ILLUSTRATED BY SIXTEEN ENGRAVINGS.

THIRD EDITION.

NEW YORK: PUBLISHED BY DAYTON, AND SAXTON (SUCCESSORS TO GOULD, NEWMAN, AND SAXTON,) CORNER OF FULTON AND NASSAU STS. 1841.

Entered according to Act of Congress, in the year 1841, by

DAYTON & SAXTON,

in the Clerk's Office of the District Court of the United States for the Southern District of New-York.

PREFACE.

The writer does not deem any apology necessary for adding another to the long list of gastronomic works, provided she has accomplished the desirable object of producing a Cook Book which shall commend itself to all persons of true taste--that is to say, those whose taste has not been vitiated by a mode of cooking contrary to her own. Although not a Ude or a Kitchener, she does profess to have sufficient knowledge of the culinary art, as practised by _good American cooks_, to instruct those not versed in this truly interesting science.

The inefficiency of most works of this kind are well known to all experienced housekeepers, they being generally a mere compilation of receipts, by those who _have no practical knowledge_ of the subject, and are consequently unable to judge of their correctness, or to give the necessary directions for _putting_ the ingredients together in the right manner. A conviction that a _good practical Cook Book_ was much needed, induced the writer to exert herself to supply the deficiency. She does not pretend to infallibility, but having taken a great deal of pains to have each receipt as correct and nice as possible, she trusts that they will generally give satisfaction.

The mode of cooking is such as is generally practised by good American housekeepers, and the receipts embrace all the various branches of the culinary science, from preparing the most simple vegetables or broths, to making the most delicate cake, creams, sweetmeats, &c. The writer has endeavored to combine both economy and that which will be agreeable to the palate, but she has never suffered the former to supersede the latter. This book is intended for all classes of society, embracing receipts both for rich and plain cooking, and written in such a plain manner, that the most unskilled need not err. Placed in the hands of any servant of common capacity, who can read, it will set aside the necessity of those frequent applications for directions, with which the patience of housekeepers is often tried. The experienced cook may smile at the minuteness of the directions; but, if she has witnessed as much good food spoiled by improper cooking as the writer of these receipts, she will not think she has been too explicit.

In regard to the seasoning of food, it has been found impossible to give any exact rules, as so much depends upon the quality of the seasoning and food. The cook should be careful not to have the natural flavor of the food overpowered by the seasoning; and where a variety of spices are used, no one of them should predominate.

Independent of the receipts for cookery, we have annexed a collection of miscellaneous receipts relative to housekeeping, which, together with the copious illustrations and directions for carving, we trust will render it of superior usefulness.

In conclusion, the writer would give her sincere thanks to those of her friends who have kindly furnished her with their choice and valuable receipts: and to those into whose hands the book may fall she would ask a fair trial of them before passing judgment.

CONTENTS.

NO. PAGE

MEAT.

1 Observations respecting Meat, 9 2 Roast Beef, 10 3 Beefsteak, 10 4 Alamode Beef, 11 5 Beef Liver, 11 6 To Corn Beef, 11 7 Mutton, 12 8 Veal, 13 9 Veal Cutlets, 13 10 Calf's Head, 14 11 Force Meat Balls, 14 12 Calf's Feet, 14 13 Calf's Liver and Heart, 15 14 Collops, 15 15 Plaw, 15 16 Fillet of Veal, 15 17 Lamb, 16 18 Shoulder of Lamb, Grilled, 16 19 Lamb's Fry, 17 20 Turkey, 17 21 Goose, 18 22 Chickens, 18 23 Fricassee, 18 24 Pigeons, 19 25 Ducks, 19 26 Baked or Roast Pig, 19 27 Sweet Bread, Liver, and Heart, 20 28 Pressed Head, 20 29 Souse, 20 30 Tripe, 21 31 Sausages, 21 32 To Cure and Cook Hams, 21 33 To Salt and Smoke Tongues, 22 34 Curries, 22

MEAT PIES.

35 Chicken Pie, 22 36 Beef and Mutton Pie, 23 37 Chicken and Veal Pot Pie, 23 38 To Frizzle Beef, 24 39 Warmed-over Meats, 24 40 A Ragout of Cold Veal, 25

GRAVIES AND SAUCES.

41 Drawn Butter, 25 42 Burnt Butter, 25 43 Roast Meat Gravy, 25 44 Sauce for Fish, Salad, and Cold Meat, 26 45 Wine Sauce for Mutton and Venison, 26 46 Rice Sauce, 26 47 Oyster Sauce, 26 48 Celery Sauce, 27 49 Brown Sauce for Poultry, 27 50 Savory Jelly Sauce for Cold Meat, 27 51 Liver Sauce for Fish, 27 52 Lobster Sauce, 27 53 Chicken Salad, 28 54 Turtle, or Calf's Head Sauce, 28 55 Apple and Cranberry Sauce, 28 56 Pudding Sauce, 28 57 Tomato Soy, 29 58 Tomato Catsup, 29 59 Mushroom Catsup, 29 60 Walnut Catsup, 30 61 Curry Powder, 30 62 Essence of Celery, 30

SOUPS.

63 Soup Herb Spirit, 30 64 Plain Veal Soup, 30 65 Mock Turtle, or Calf's Head Soup, 31 66 Beef and Black Soup, 31 67 Chicken and Turkey Soup, 31 68 Oyster Soup, 32 69 Pea Soup, 32 70 Portable Soup, 32

VARIOUS METHODS OF COOKING EGGS.

71 To Boil Eggs, 33 72 Omelet, 33 73 Poached Eggs, 33

FISH.

74 Directions for Broiling, Boiling, and Frying Fish, 34 75 Chowders, 35 76 Baked Fish, 35 77 Codfish, 35 78 Cod Sounds and Tongues, 36 79 Halibut, 36 80 Bass, 36 81 Black Fish, 36 82 To Cook Shad, or Salt them for winter use, 36 83 Sturgeons, 37 84 Fish Cakes, 37 85 Fish Balls, 37 86 Lobsters and Crabs, 37 87 Scollops, 38 88 Eels, 38 89 Trout, 38 90 Clams, 38 91 To Stew Oysters, 39 92 To Fry Oysters, 39 93 Oyster Pancakes, 39 94 Oyster Pies, 39 95 Scolloped Oysters, 40

VEGETABLES.

96 Potatoes, 40 97 Potato Snow Balls, 40 98 Turnips, 41 99 Beets, 41 100 Parsnips and Carrots, 41 101 Onions, 41 102 Artichokes, 41 103 Squashes, 42 104 Cabbage and Cauliflowers, 42 105 Asparagus, 42 106 Peas, 43 107 Sweet Corn, 43 108 To Bake and Boil Beans, 43 109 Greens, 44 110 Salads, 44 111 To Prepare Cucumbers for Eating, 44 112 To Stew Mushrooms, 44 113 To Cook Egg Plant, 45 114 Celeriac, 45 115 Salsify, or Vegetable Oyster, 45 116 Tomatoes, 45 117 Gumbo, 46 118 Southern Method of Boiling Rice, 46

PICKLES.

119 General Directions for Pickling, 46 120 Peppers, 47 121 Mangoes, 47 122 Butternuts, 48 123 Peaches and Apricots, 48 124 Cabbage and Cauliflowers, 48 125 East India Pickle, 49 126 French Beans and Radish Pods, 49 127 Nasturtions, 49 128 Samphire, 49 129 Onions, 50 130 Artichokes, 50 131 Cucumbers, 50 132 Gherkins, 51 133 To Pickle Oysters, 51 134 Mushrooms, 51

BREAD.

135 Wheat Bread, 51 136 Sponge Bread, 52 137 Rye Bread, 53 138 Brown Bread, 53 139 Indian Bread, 53 140 Potato Bread, 53 141 Rice Bread, 53 142 French Rolls, 54 143 Yeast, 54 144 Yeast Cakes, 55

BISCUIT.

145 Butter Biscuit, 55 146 Buttermilk Biscuit, 56 147 Hard Biscuit, 56 148 Saleratus Biscuit, or Short Cakes, 56 149 Potato Biscuit, 56 150 Sponge Biscuit, 57 151 Crackers, 57

HOT CAKES.

152 Cream Cakes, 57 153 Crumpets, 57 154 Rice Cakes, 57 155 Rice Ruffs, 58 156 Buckwheat Cakes, 58 157 Economy Cakes, 58 158 Green Corn Cake, 59 159 Ground Corn Cake, 59 160 Indian Slap Jacks, 59 161 Journey Cakes, 59 162 Hoe Cake, 60 163 Muffins, 60 164 Raised Flour Waffles, 60 165 Quick Waffles, 60 166 Rice Waffles, 61 167 Rice Wafers, 61

SWEET CAKES.

168 Directions for making Cake nice, 61 169 Frosting for Cake, 62 170 Sponge Gingerbread, 62 171 Hard Gingerbread, 63 172 Soft Gingerbread, 63 173 Sugar Gingerbread, 63 174 Ginger Snaps, 63 175 Spice Cakes, 64 176 Cider Cake, 64 177 Bannoch, or Sweet Meal Cakes, 64 178 Rich Cookies, 64 179 Tea Cakes, or Plain Cookies, 64 180 New Year's Cookies, 65 181 Shrewsbury Cake, 65 182 Tunbridge Cake, 65 183 Jumbles, 65 184 Composition Cake, 65 185 Rusk, 66 186 Whigs, 66 187 Nut Cakes, 66 188 Crollers, 67 189 Molasses Dough Cake, 67 190 Sugar Dough Cake, 67 191 Measure Cake, 68 192 French Cake, 68 193 Washington Cake, 68 194 Cup Cake, 68 195 Plain Cream Cake, 69 196 Rich Cream Cake, 69 197 Cymbals, 69 198 Rich Loaf Cake, 69 199 Plain Loaf Cake, 70 200 Shelah, or Quick Loaf Cake, 70 201 Rice Cake, 70 202 Diet Cake, 71 203 Lemon Cake, 71 204 Scotch Cake, 71 205 Pound Cake, 71 206 Confectioner's Pound Cake, 71 207 Queen's Cake, 72 208 Delicate Cake, 72 209 Jelly Cake, 72 210 Strawberry Cake, 73 211 Superior Sponge Cake, 73 212 Good Sponge Cake, 73 213 Almond Cake, 73 214 Fruit Cake, 74 215 Black Cake, 74 216 Maccaroons, 75 217 Cocoanut Cakes, 75 218 Tory Wafers, 75 219 Sugar Drops, 75 220 Savoy Cakes, 76 221 Almond Cheese Cakes, 76

TRIFLES.

222 Flummery, 76 223 Floating Island, 76 224 Whip Syllabub, 77 225 Ornamental Froth, for Blanc Mange or Creams, 77 226 Ice Currants, 77 227 Apple Snow, 77 228 Comfits, 77

BLANC MANGES.

229 Isinglass Blanc Mange, 78 230 Calf's Feet Blanc Mange, 78 231 Rice Flour Blanc Mange, 78 232 Unground Rice Blanc Mange, 78

CREAMS.

233 Snow Cream, 79 234 Orange Cream, 79 235 Lemon Cream, 79 236 Iced Creams, 79

PASTRY AND PIES.

237 Pastry, 80 238 Puff Paste, or Confectioner's Pastry, 81 239 Apple Pies, 81 240 Mince Pie, 82 241 Rice Pie, 83 242 Peach Pie, 83 243 Tart Pies, 83 244 Rhubarb Pies, 84 245 Tomato Pie, 84 246 Lemon Pie, 84 247 Cherry and Blackberry Pies, 84 248 Grape Pies, 85 249 Currant and Gooseberry Pies, 85 250 Prune Pie, 85 251 Pumpkin Pie, 85 252 Carrot Pie, 86 253 Potato Pie, 86 254 Sweet Marlborough Pie, 87 255 Marlborough Tarts, 87 256 Cocoanut Pie, 87 257 Small Puffs, 88

CUSTARDS.