Mix a good dessert-spoonful of Brown and Polson's corn-flour with half a pint of milk, six lumps of sugar, a grain of salt, and a very little grated orange-peel; stir these on the...
Boil the potatoes carefully, drain from the water, mash fine, and to four good-sized potatoes add a heaping tablespoonful of butter, a tablespoonful or two of cream or rich milk an...
Keep an oyster-shell in your tea-kettle, and it will prevent the formation of a crust on the inside of it, by attracting the stony particles to itself.
Bristol brick is good to remove rust, and give a polish to steel utensils. It should be powdered fine, and rubbed on dry, with a woollen cloth. Knives should be rubbed on a board,...
Take vinegar, water, and claret, of each a glassful, an onion stuck with cloves, salt, anchovies, pepper and cloves, of each a spoonful; boil all these together, and strain through...
Ingredients: Cabbage, butter, salt, leeks or shallots, sardines, cheese. Any vegetable may be cooked in the following simple manner: Boil them well, then slightly fry a little bit...
Mix ten ounces of finely pounded crackers with a wine glass of wine, a little salt, and half a nutmeg, three or four table-spoonsful of sugar, two of melted butter. Beat eight eggs...
fruit. Nice white sugar does not need clarifying. All kinds of fire-proof ware will do to preserve in, excepting iron ware. The fruit should not be crowded while preserving, and sh...
Take beef or veal soup, and let it get perfectly cold, then skim off every particle of the grease. Set it on the fire, and let it boil till of a thick glutinous consistence. Care s...
Varnished stoves should have several coats of varnish put on in summer, in order to have it get hard, before being used. They should be washed in warm water, without soap--a little...
They are all made in the same manner. Take the fruit in its prime, wash and drain it till nearly dry, then put it in an earthen jar, or pot, and set the pot in a kettle of hot wate...
While the mutton, beef, hare, or turkey, is roasting, put a plate under it, with a little good broth, three spoonfuls of red wine, a slice of onion, a little grated cheese, an anch...
No soap should ever be used for them--they should be washed in fair water, and rubbed with a clean, soft cloth, till dry. A little sweet oil, rubbed on occasionally, gives them a f...
Ingredients: Rabbit, pig's fry, butter, salt, pepper, fennel, bay leaf, onions. Make a stuffing of pig's fry (previously cooked in butter), salt, pepper, fennel, an onion, all chop...
When silk cushions, or silk coverings to furniture, become dingy, rub dry bran on it gently, with a woollen cloth, till clean. Remove grease
wedged in tight. Dip the end of a feather in oil, and rub it round the stopple, close to the mouth of the bottle; then put the bottle about a couple of feet from the fire, having t...
Mix tartaric with water, to give it a pleasant acid taste, then saturate the black spots with it, taking care not to have it touch the clean part of the garment. Rinse the spots im...
One and a fourth pounds flour, one pound sugar, four eggs, half pound butter, half pound grated almonds, one teaspoon cinnamon, grated rind of one lemon. Stir sugar and eggs for ha...
Take twelve of the largest lemons; slice and put them into a quart of white wine. Add of cinnamon and galingale, one quarter of an ounce each, of red rose-leaves, borage and buglos...
Ingredients: Cod or whiting, salt, onions, parsley, cloves, turnips, marjoram, chervil, milk. Boil gently in a big cupful of salted water two onions, one turnip, a pinch of chopped...
Stir together three-quarters of a pound of sugar, half a pound of butter. When white, add five beaten eggs, a tea-spoonful of rosewater, or a nutmeg, and a pound of flour. Drop it...
Ingredients: Sole, anchovies, butter, bacon, onion, stock, Chablis, salt, nutmeg, parsley, Spanish olives, one bay leaf. Fillet a sole and interlard each piece with a bit of anchov...
Ingredients: Breast of fowl, eggs, salt, pepper, ground rice, nutmeg, clear stock. Pound the breast of a fowl in a mortar, and add to it a teaspoonful of ground rice, the yolk of a...
Boil your beet-root in salt and water, with a little cochineal and vinegar; when half boiled, put in your turnips pared; when they are done enough, take them off, and keep them in...
1/2 pint soaked haricot beans. 1/2 pint shelled green peas. 1 1/2 pints of water. 1 onion. 1 ounce butter. 1/2 ounce flour. 1 1/2 teaspoons of salt. A sprig of mint. Boil the haric...
One gallon soup stock, five sticks macaroni, one onion. Season with salt and pepper. Boil well.--Mrs. Hugh Parry. * * *
Take two large Spanish onions, wash and skin and tie them to prevent breaking. Put them into a saucepan over the fire, cover with boiling water, cook until they can be pierced with...
Put into a saucepan some vinegar and water with a piece of butter; thicken it with the yolks of two eggs; squeeze into it the juice of a lemon, and strain it through a sieve.
To make the best of the few vegetables we have found on hand, wash the lettuce carefully (looking out for the tiny green bugs found on some kinds,) and arrange on a plate. Peel and...
Ingredients: Peas, bean onions, potatoes, tarragon, chives, parsley, tomatoes, anchovies, oil, vinegar, ham. Mix a tablespoonful of chopped parsley, a teaspoonful of chopped onion,...