Miss Beecher's Domestic Receipt-Book - Brossura

Beecher, Catharine Esther

Brossura

ISBN 10: 0486415759 ISBN 13: 9780486415758

Casa editrice: Dover Pubns, 2011

Riassunto

1846 gem gives recipes for rice griddle cakes, royal crumpets, sassafras jelly, pickled nasturtiums, codfish relish, mutton hash, mock turtle soup, and much more. Readers also learn how to cut up a hog, make "crayons" for blackboards, and prepare tables for dinner parties. New Introduction by cookbook authority Jan Longone. 40 black-and-white figures.

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Contenuti:

CHAPTER I. ON SELECTING FOOD AND DRINKS WITH REFERENCE TO HEALTH Nourishing and unstimulating food. Nourishing and stimulating food. Food that stimulates without nourishing Food that is entirely undigestible. "Food that is unhealthful in nature, or made so by cooking." "Liquid aliments, or drinks." "Other liquid aliments, or drinks." CHAPTER II. MARKETING-CARE AND USES OF MEATS. 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 salting down Pork. Mr. H.H.'s Recipe for Curing Hams. To prepare Cases for Sausages. Sausage Meat. Bologna Sausages. Another Recipe for Sausage Meat. "Pickle for Beef, Pork, Tongues, or Hung Beef." "Another by measure, and with less trouble." To salt down Beef to keep the year round. To Cleanse Calf's Head and Feet. To Prepare Rennet. CHAPTER III. BOILED MEATS. 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. Curried Dishes. To Prepare Curry Powder. Veal Stew. Another Veal Stew (very fine). To Stew Birds. A fine Mutton Stew. A Sausage Stew. To Bake Beef. "Beef, or Mutton and Potatoe Pie." To Cook Pigeons. Beef or Veal Stewed with Apples (very good). To Boil a Turkey. To Boil Corned Beef. CHAPTER IV. ROASTED AND BAKED MEATS. 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. Roast Chickens. Roast Ducks. Mutton and Beef Pie. Chicken Pie. Mutton Haricot. To Cook a Shoulder of Lamb. Rice Chicken Pie. Potatoe Pie. CHAPTER V. FRIED AND BOILED MEATS. 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 for Dinner (very good) Cold Meat Turnovers. Head Cheese. Souse. Tripe. Force Meat Balls (another Hash). To Prepare Cold Beef Steaks. A nice Way of Cooking Cold Boiled Ham. Another way of Cooking Cold Ham. A Veal Hash. Veal Balls (another Hash). Broiled Meats. General Remarks. Broiled Ham. Broiled Veal Cutlets. Broiled Mutton Chops. Broiled Pork Steaks. Beef Steaks. Beef Liver. To Poach Eggs. To Boil Eggs. A Salt Relish. Egg Frizzle (very good). Frizzeled Beef. Veal Cheese. A Codfish Relish. Another Way. Salt Herrings. CHAPTER VI. SOUPS. French Vegtable 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. Veal Soup. Macaroni Soup (Mrs. F.'s Recipe). Southern Gumbo (Mrs. L's Recipe). Giblet Soup. CHAPTER VII. FISH. 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. Lobsters. Scolloped Oysters. Pickled Oysters. To Crimp Fresh Fish. To Cook Eels. To Cook Scollops. A Good Way of Using Cold Fresh Fish. To Cook Clams. "CHAPTER VIII. ON THE PREPERATION OF HASHES, GRAVIES, AND SAUCES" "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 Mode of preparing Drawn Butter. "Drawn Meat Gravies, or Brown Gravies." "Nice Article to use for Gravy, or Soup." "Burnt Butter for Fish, or Eggs." "Sause for Salad, or Fish." Wine Sauce for Mutton or Venison. Oyster Sauce. Lobster Sauce. Apple Sauce. Celery Sauce for Boiled Fowls. Celery Vinegar. "Essence of Celery, to flavor Soup." Herb Spirit. Soup Powder. Soy. Tomato Catsup. Mushroom Catsup. Walnut Castup. CHAPTER IX. VEGETABLES. Potatoes. Boiled Potatoes. Other Modes of Cooking Potatoes. Turnips. Asparagus. Beets. Parsnips and Carrots. Onions. Jerusalem Artichokes. Squashes. Cabbage and Cauliflower's. Peas. Sweet Corn. Succotash. Beans. Egg Plant. Baked Beans. Tomatoes. Greens. Cucumbers. Macaroni. Another Way. To Cook Hominy. "Macaroni Pudding, to eat with Meat." Salad. Mode of Dressing Salad. Mushroom. Celeriac. "Salsify, or Vegetable Oyster." Southern Mode of Cooking Rice. Common Mode of Cooking Rice. Best Mode of Cooking Tomatoes. Sweet Potatoes. Artichokes. Stewed Egg Plant. "CHAPTER X. OVENS, YEAST, BREAD, AND BISCUIT." On Constructing and Heating an Oven. How to Know when and 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. Potatoe Yeast. "Home-made Yeast, which will Keep good a Month." Home-brewed Yeast mor easily made. Hard Yeast. "Rubs, or Flour Hard Yeast." Milk Yeast. "Wheat Bread of Distillery, or Brewer's Yeast." Wheat Bread of Home-brewed Yeast. Potatoe Bread. Cream Tartar Bread. Eastern Brown Bread. Rye Bread. Rice Bread.-No. 1 Rice Bread.-No. 2 Apple Bread.r Pumpkin Bread. Walnut Hill's Brown Bread. "French Rolls, or Twists." Raised Biscuit. Very Nice Rusk. Potatoe Biscuit. Crackers. Hard Biscuit. Sour Milk Biscuit. A Good Way to use Sour Bread. CHAPTER XI. BREAKFAST AND TEA CAKES. General Directions for Griddle and other Breakfast Cakes. Buck wheat Cakes wet with Water. Extempore Buckwheat Cakes. Buckwheat Cakes wet with Milk. Griddle Cakes of Unbolted Wheat. Best Rice Griddle Cakes. A very delicate Omelet. Wheat Waffles. Miss B.'s Waffles (without yeast). Rice Waffles. "Good Cakes for Tea, or Breakfast." Fried Rice for Breakfast. Fried Hominy. Rye Drop Cake (excellent). Wheat Drop Cake. Corn Griddle Cakes with Yeast. Pilgrim Cake. Sour Cakes with Eggs. Sachem's Head Corn Cake. Corn Muffins. Savoy Biscuit. Cream Cakes. Wheat Muffins. Albany Breakfast Cakes. Sally Lunn. Cream Tea Cakes. Buttermilk Short Cake Plain Custard. A Richer Custard. Another Custard. "Mush, or Hasty Pudding." Stale Bread Fritters (Fine). To prepare Rennet. Rennet Custard. Bird's Nest Pudding. A Minute Pudding of Potatoe Starch. Tapioca Pudding. Sago Pudding. Cocoanut Pudding (plain). "New England Squash, or Pumpkin Pie." Ripe Fruit Pies. Batter Pudding. Mock Cream. Bread Pudding. Sunderland Pudding. An Excellent Apple Pie. Boiled Apple Pudding. Spiced Apple Tarts. Boiled Indian Pudding. Baked Indian Pudding. "Rice Balls, or German Pudding." Apple Custard. Rhubarb Pie. Plain Macaroni or Vermacelli Puddings. Green Corn Pudding. "Bread Pudding for Invalids, or Young Children." "Plain Rice Pudding, without Eggs." Another Sago Pudding. Oat Meal Mush. Modes of Preparing Rice for the Dinner or Tea Table. Rice and Meat Pudding. "Modes of Preparing Dishes with Dry Bread, or Bread so old as to be not good for the table." CHAPTER XIII. RICH PUDDINGS AND PIES. "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 Cake. Cocoanut Pudding. Arrowroot Pudding. Ground Rice Pudding. Mrs. O's Pumpkin Pie. Cracker Plum Pudding (excellent). Minced Pie. Marlborough Pudding. Orange or Lemon Pudding. Sweet Potatoe Pudding. Quince Pudding. Paste for Puddings and Pies. Healthful Pie Crusts. Paste made with Butter. Directions for making Paste. Puff Paste. Sauces for Puddings. Liquid Sauce. Hard Sauce. A Healthful Pudding Sauce. An excellent Sauce for Boiled Rice. CHAPTER XIV. PLAIN CAKES. 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. Child's Feather Cake. Best Molasses Gingerbread. Sponge Cake without Eggs. "Cream Tartar Cake, without Eggs." Cream Cake without Eggs. Drop Cake. Sugar Gingerbread (rich). Sugar Gingerbread (plainer). Sponge Cake. Bridget's Bread (excellent). Doughnuts. Cookies (plain). French Cake. Walnut Hill's Doughnuts. Cocoanut Cup Cake. Cocoanut Sponge Cake. Lemon Cake.-No. 1. Gingernuts. Honey Cake. New Year's Cookies. Boston Cream Cake. "Almond, Hickory, or Cocoanut Cake." Caraway Cakes. Fruit Drop Cakes. Dr. B.'s Loaf Cake. Fancy Cakes. Fried Curd Cakes. Wine Cake. Egg Rusk. Citron Tea Cakes. French Biscuit (Mrs. Dr. C.). CHAPTER XV. RICH CAKES. 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 Loaf Cake. Portugal Cake. Golden Cake. Silver Cake. Shrewsbury Cake. Queen's Cake. Crullars. Lemon Cake.-No. 2. Almond Cake. Lemon Drop Cakes. Jelly Cake. Cocoanut Drops. Sugar Drops. CHAPTER XVI. PRESERVES AND JELLIES. 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. Quince Jelly. Calf's Foot Jelly. To Preserve Apples. Pear. Oranges. Purple Plum.-No. 2 White or Green Plum. Citron Melon. Strawberries. Blackberry Jam. To preserve Currants to eat with Meat. Cherries. Currants. Rasberry Jam.-No. 1 Rasberry Jam.-No. 2 Currant Jelly. Quince Marmalade. Preserved Watermelon Rinds. Preserved Pumpkin. CHAPTER XVII. PICKLES. 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. Mangoes. Fine Pickled Cabbage. An excellent Way of Preparing Tomatoes to eat with Meat. To Pickle Martinoes. A convenient Way to Pickle Cucumbers. Indiana Pickles. "To Pickle Cauliflower, or Brocoli." CHAPTER XVIII. ARTICLES FOR DESSERTS AND EVENING PARTIES. 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 Cream Custard. Almond Custard. A Cream for Stewed Fruit. "Currant, Rasberry or Strawberry Whisk." "Lemonade Ice, and other Ices." Lemon and Orange Cream. Vanilla Cream. A Charlotte Russe. A Plainer Charlotte Russe. A Superior Omelette Souflée. Almond Cheese Cake. Flummery. Chicken Salad. "Gelatine, or American Isinglass Jelly." Oranges in Jelly. Jelly Tarts. "Sweet Paste Jelly Tarts," An Apple Lemon Pudding. Buttermilk Pop. Wheat Flour Blanc Mange. Orange Marmalade. A simple Lemon Jelly (easily made). Cranberry. Fruits Preserved without cooking. Apple Ice (very fine) "Lemon, or Orange Ice Cream." Cream Tarts. Whip Syllabub. Trifles. Nothings. Apple Snow. Iced Fruit. Ornamental Froth. To Clarify Isinglass. Blanc Mange. Calf's Foot Blanc Mange. Variegated Blanc Mange. Jaune Mange. Ivory Dust Jelly. Apple Jelly. Another Lemon Jelly. Orange Jelly. Floating Island. Another Syllabub. An Ornamental Dish. Carrageen Blanc Mange (Irish Moss). A Dish of Snow. To Clarify Sugar. To Prepare Sugar for Candies. Sugar Kisses. Almond Macaroons. Cocoanut Drops. Candied Fruits. Another Way. To Make an Ornamental Pyramid for a Table. CHAPTER XIX. TEMPERANCE DRINKS. "Ginger Beer Powders, and Soda Powders." Currant Ice Water. Sarsaparilla Mead. Effervescing Fruit Drinks. Effervescing Jelly Drinks. Summer Beverage. Simple Ginger Beer. "Orange, or Lemon Syrup." Acid Fruit Syrups. Imitation Lemon Syrup. Superior Ginger Beer. Lemon Sherbet. Orange Sherbet. Sham Champagne. Coffee. Fish Skin for Coffee. Chocolate. Cocoa and Shells. Tea. Ochra. Childrens Drinks. White Tea. Boy's Coffee. Strawberry Vinegar. Royal Strawberry Acid. Delicious Milk Lemonade. Portable Lemonade. CHAPTER XX. RECEIPTS FOR FOOD AND DRINKS FOR THE SICK. General Remarks on the Preper Rice

Product Description:

Book by Beecher Catharine

Su questa edizione

• Editore: Dover Pubns
• Data di pubblicazione: 2011
• ISBN 10: 0486415759
• ISBN 13: 9780486415758
• Rilegatura: Copertina flessibile
• Numero di pagine: 306