The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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Muffins—Mrs. J. D. Thornton,—Take a quart of milk and melt a lump of butter the size of an egg into a part of it, beat 3 or 4 eggs very light and add them to the milk and melted butter, beat­ing in enough flour to make a tolerably stiff batter very hard and add 1 tablespoonful of brewer's yeast or a teacupful of homemade yeast; set the dough to rise 4 hours before using.
Water Oat Cake.—Bake the bread made of oat meal and water to a nice dark brown and dry, put this into water, and it will allay vomitting.
Flannel Cakes—Mrs. J. D. Thornton.—One quart of milk, 2 eggs, 1-2 cupful of homemade yeast, a little salt; make a thick batter.
Flannel Cakes—An "Old Dominion" recipe.—Mrs. Sturgis, N. Y.—Four cups of flour, 2 cups of milk, the yolk of 1 beaten egg ; mix all together and beat well, then stir in a large spoonful each of salt, yeast and sweet butter, over night. The next morning bake for breakfast, and butter as you take them off the griddle.
Cocoa, How to Make.—It is better to buy the beans in a small quantity, then roast and grind or pound them in a mortor as you would coffee, make as chocolate, allowing 2 heaped tablespoonfuls to 2 or more cups of boiling water. Boil 1 1-2 hours, then stir in 4 cups of fresh sweet milk; let it come to a boil, pour out and serve very hot.
Coffee and Teapots.—While the coffee is boiling and the tea steeping the spouts of both the coffee and teapots should be stopped with a cork or a plug of paper to prevent the strength from escap­ing. I have seen a cork confined with a piece of twine to the han­dle, to be always ready for use.
Summer Snow (beautiful.)—In a coffeecup of cold water soak the proper quantity of the best gelatine, 2 cups of powdered sugar; juice and peel of 1 lemon, 1-2 ordinary sized pineapple chopped into small pieces, 1 pint of boiling water, 1 gill best brandy, 2 gills best sherry or white wine, a pinch of nutmeg, the whites of 5 eggs whipped to a solid froth ; mix all the ingredients into the soaked gel­atine, and let them remain for 2 hours ; when you have bruised the fruit well with a spoon or in wooden mortar and mixed all thoroughly, at the end of the time pour over the compound the 2 cups of boil­ing water, and continue to stir until the gelatine is thoroughly dis­solved. Strain through a strong flannel or net bag, squeezing and pressing hard. When nearly cold put in the wine and brandy, and cover till cold. Then by degrees whip it into the beaten whites ; no matter in what way beaten, if it be continued for thirty minutes or more. Wet the mould with cold water, then pour in the snow mix­ture and bury it in ice to "jeal." A dish as delicious as refreshing.