Pb N= Front Cover Id= Beec001

{Illustration in the center of page of books, one of which is open. There is a handwritten inscription below it.}

This book belongs to

Beatrice V. Grant.

MISS BEECHER'S

DOMESTIC RECEIPT BOOK.

{stamped on the bottom of the page is the name: BEATRICE V. GRANT}

MISS BEECHER'S

DOMESTIC RECEIPT BOOK:

DESIGNED AS A

SUPPLEMENT

TO HER

TREASTISE ON DOMESTIC ECONOMY

THIRD EDITION.

NEW YORK:

HARPER & BROTHERS, 82 CLIFF STREET.

1850.

{written in small letters in the center of the page}

Entered, according to Act of Congress, in the year 1846, by

HARPER & BROTHERS,

in the Clerk's Office of the Southern District of New-York

PREFACE.

THE following objects are aimed at in this work:

<p<emph rend="italic">First</emph>, to furnish an <emph rend="italic">original</emph> collection of receipts, which shall embrace a great variety of simple and well-cooked dishes, designed for every-day comfort and enjoyment.

<p<emph rend="italic">Second,</emph> to include in the collection only such receipts as have been tested by superior housekeepers, and warranted to be <emph rend="italic">the best.</emph> It is not a book made up in <emph rend="italic">any</emph> department by copying from other books, but entirely from the experience of the best practical housekeepers.

<p<emph rend="italic">Third,</emph> to express every receipt in language which is short, simple, and perspicuous, and yet to give all directions so minutely as that the book can be kept in the kitchen, and be used by any domestic who can read, as a guide in <emph rend="italic">every one</emph> of her employments in the kitchen.

<p<emph rend="italic">Fourth,</emph> to furnish such directions in regard to small dinner-parties and evening company as will enable any young housekeeper to perform her part, on such occasions, with ease, comfort, and success.

<p<emph rend="italic">Fifth,</emph> to present a good supply of the rich and elegant dishes demanded at entertainments, and yet to set forth a large variety of what is both healthful and good, in connexion with warnings and suggestions which it is hoped may avail to promote a more healthful fashion in regard both to entertainments and to daily table supplies. No book of this kind will sell without receipts for the rich articles which custom requires, and in furnishing them, the writer has aimed to follow the example of Providence, which scatters profusely both good and ill, and combines therewith the caution alike of experience, revelation, and conscience, "choose ye that which is good, that ye and your seed may live."

<p<emph rend="italic">Sixth,</emph> in the work on Domestic Economy, together with

this, to which it is a Supplement, the writer has attempted to secure in a cheap and popular form, for American housekeepers, a work similar to an English work which she has examined, entitled the <emph rend="italic">Encyclopædia of Domestic Economy, by Thomas Webster and Mrs. Parkes,</emph> containing over twelve hundred octavo pages of closely-printed matter, treating on every department of Domestic Economy ; a work which will be found much more useful to English women, who have a plenty of money and well-trained servants, than to American housekeepers. It is believed that most, in that work, which would be of any practical use to American housekeepers, will be found in this work and the Domestic Economy.

<p<emph rend="italic">Lastly,</emph> the writer has aimed to avoid the defects complained of by most housekeepers in regard to works of this description, issued in this country, or sent from England, such as that, in some cases, the receipts are so rich as to be both expensive and unhealthful ; in others, that they are so vaguely expressed as to be very imperfect guides ; in others, that the processes are so elaborate and <emph rend="italic">fussing</emph> as to make double the work that is needful ; and in others, that the topics are so limited that some departments are entirely omitted, and all are incomplete.

In accomplishing these objects, the writer has received contributions of the pen, and verbal communications, from some of the most judicious and practical housekeepers, in almost every section of this country.

CONTENTS.

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, ------1

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 cutting up a Hog. To try out Lard. Directions for salting down Pork. Mr. H. H.'s Receipt for Curing Hams. To prepare Cases for Sausages. Sausage Meat. Bologna Sausages. Another Receipt 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, ------26

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, - - - - 36

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, ------43

CHAPTER V.

FRIED AND BROILED 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). Frizzled Beef. Veal Cheese. A Codfish Relish. Another Way. Salt Herrings, ------50

CHAPTER VI.

SOUPS.

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. Veal Soup. Macaroni Soup (Mrs. F.'s Receipt). Southern Gumbo (Mrs. L's Receipt). Giblet Soup, - - - 57

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, - - - - - 62

CHAPTER VIII.

ON THE PREPARATION 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. Sauce 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. Walnet Catsup, - 66

CHAPTER IX.

VEGETABLES.

Potatoes. Boiled Potatoes. Other Modes of Cooking Potatoes. Turnips. Asparagus. Beets. Parsnips and Carrots. Onions. Jerusalem Artichokes. Squashes. Cabbage and Cauliflowers. Peas. Sweet Corn. Succatosh. 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, - 73

CHAPTER X.

OVENS, YEAST, BREAD, AND BISCUIT.

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. Potatoe Yeast. Home-made Yeast, which will keep good a Month. Home-brewed Yeast more 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. Baker's Bread. Wheat Bread of Potatoe Yeast. Potatoe Bread. Cream Tartar Bread. Eastern Brown Bread. Rye Bread. Rice Bread - No. 1. Rice Bread - No. 2. Apple Bread. 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, 83

CHAPTER XI.

BREAKFAST AND TEA CAKES.

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 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 Milk Corn Cake. Corn Muffins (from the South). Corn Griddle Cakes with Eggs. Sachem's Head Corn Cake. Royal Crumpets. Bachelor's Corn Cake. Mrs. W.'s Corn Cake. Corn Muffins. Savoy Biscuit. Cream Cakes. Wheat Muffins. Albany Breakfast Cakes. Sally Lunn. Cream Tea Cakes. Buttermilk Short Cakes. Wafers. Pennsylvania Flannel Cakes. Kentucky Corn Dodgers. Ohio Corn Cake. Scarborough Puffs. Cream Griddle Cakes. Crumpets. Fine Cottage Cheese, - - - - 94

CHAPTER XII.

PLAIN PUDDINGS AND PIES.

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. English Curd Pie. Fruit Fritters. Common Apple Pie. Plain Custard. A Richer Custard. Another Custard. Mush, or Hasty Pudding. Stale Bread Fritters (fine). To prepare Rennet. Rennent 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 Apples for the Table. Fruit Custards. 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, - - 104

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, - - - 121

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 Gingerbread. Cider Cake. Cup Cake without Eggs. Cream Cake without Eggs. Cream Tartar Cake, without Eggs. Fruit Cake without Eggs. Drop Cake. Sugar Gingerbread (rich). Sugar Gingerbread (plainer). Sponge Cake. Bridget's Bread Cake (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), ------136

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, ------146

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. Pineapple (very fine). Purple Plum.-No. 1. To preserve Oranges. Purple Plum.-No. 2. White, or Green Plum. Citron Melon. Strawberries. Blackberry Jam. To preserve Currants to eat with Meat. Cherries. Currants. Raspberry Jam.-No. 1. Raspberry Jam.-No. 2. Currant Jelly. Quince Marmalade. Preserved Watermelon Rinds. Preserved Pumpkin, - 153

CHAPTER XVII.

PICKLES.

To Pickle Tomatoes. To Pickle Peaches. To Pickle Peppers. To Pickle Nastrutions. 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, ------165

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, Raspberry, 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. Filbert Macaroons. Cocoanut Drops. Candied Fruits. Another Way. To make an Ornamental Pyramid for a Table, - - - 165