Читать книгу The American Housewife - Anonymous - Страница 4

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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.
258 Plain Custard Pie, 88
259 Rich Baked Custards, 88
260 Boiled Custards, 88
261 Mottled Custard, 89
262 Cream Custard, 89
263 Almond Custard, 89
264 Apple Custard, 90
PUDDINGS.
265 Directions for making Puddings, 90
266 Hasty Pudding, 90
267 Corn Pudding, 91
268 Cracker Pudding, 91
269 Boiled Indian Pudding, 91
270 Baked Indian Pudding, 91
271 Minute Pudding, 92
272 Boiled Bread Pudding, 92
273 A Plain Baked Bread Pudding, 92
274 Rich Bread Pudding, 93
275 Flour Pudding, 93
276 Boiled Rice Pudding, 93
277 Baked Rice Pudding, without Eggs, 94
278 Baked Rice Pudding, with Eggs, 94
279 Ground Rice Pudding, 94
280 Rice Snow Balls, 94
281 Cream Pudding, 95
282 Custard Pudding, 95
283 Rennet Pudding, 95
284 Fruit Pudding, 95
285 Quaking Pudding, 96
286 Lemon Pudding, 96
287 Almond Pudding, 96
288 Tapioca Pudding, 97
289 Sago Pudding, 97
290 Orange Pudding, 97
291 Bird’s Nest, or Transparent Pudding, 98
292 English Plum Pudding, 98
FRITTERS AND DUMPLINGS.
293 Plain Fritters, 98
294 Apple Fritters, 98
295 Cream Fritters, 99
296 Oxford Dumplings, 99
297 Apple Dumplings, 99
SYRUPS.
298 Lemon Syrup, 99
299 Orange Syrup, 100
300 Blackberry Syrup, 100
301 Elderberry Syrup, 100
302 Molasses Syrup, for Sweetmeats, 100
303 To Clarify Syrup for Sweetmeats, 101
SWEETMEATS.
304 Directions for Preserving, 101
305 To preserve Quinces, 102
306 Quince Marmalade, 103
307 To preserve Pears, 103
308 Pear Marmalade, 103
309 To preserve Peaches, 103
310 Peach Jam, 104
311 To preserve Peaches in Brandy, 104
312 Raspberries, 104
313 Cherries, 105
314 Currants, 105
315 Prunes, 105
316 Cranberries, 106
317 To preserve Crab or Siberian Apples, 106
318 Barberries, 106
319 Tomatoes, 107
320 To preserve Common Apples, 107
321 Cymbelines, or Mock Citron, 107
322 Watermelon Rinds, 108
323 Muskmelons, 108
324 Pine Apples, 109
325 Pumpkins, 109
326 Gages, 110
327 To preserve Strawberries, 110
328 Blackberry and Raspberry Jam, 110
JELLIES.
329 Strawberry, Raspberry, and Blackberry Jellies, 110
330 Cranberry, Grape, and Currant Jellies, 111
331 Quince Jelly, 111
332 Apple Jelly, 111
333 Lemon Jelly, 112
334 Calf’s Feet Jelly, 112
335 Hartshorn Jelly, 113
COMMON DRINKS.
336 Coffee, 113
337 Tea, 114
338 Chocolate, 114
339 Hop Beer, 114
340 Beer of Essential Oils, 115
341 Spring Beer, 115
342 Ginger Beer, 116
343 Instantaneous Beer, 116
344 Mixed Wine, 116
345 Currant Wine, 116
346 Grape Wine, 117
347 To mull Wine, 117
348 Quince Cordial, 117
349 Peach Cordial, 117
350 Smallage Cordial, 118
351 Currant Shrub, 118
352 Raspberry Shrub, 118
353 Lemon Shrub, 118
354 Sherbet, 119
355 Noyeau, 119
356 Mead, 119
ESSENCES.
357 Essence of Lemon, 119
358 Essence of Ginger, 120
359 Spice Brandy, 120
360 Rosewater, 120
PERFUMERY.
361 To extract the Essential Oil of Flowers, 121
362 Perfumery Bags, 121
363 Cologne Water, 121
364 Lavender Water, 121
365 Aromatic Vinegar, 121
COOKERY FOR THE SICK.
366 Barley Water, 122
367 Rice Gruel, 122
368 Water Gruel, 122
369 Caudle, 122
370 Arrow Root Custards, 123
371 Wine Whey, 123
372 Stomachic Tincture, 123
373 Thoroughwort Bitters, 123
374 Cough Tea, 124
375 Beef Tea, 124
376 Moss Jelly, 124
377 Sago Jelly, 124
378 Tapioca Jelly, 125
MISCELLANEOUS RECEIPTS RELATIVE TO HOUSEWIFERY.
379 To renew Old Bread and Cake, 125
380 To keep Insects from Cheese, 125
381 To pot Cheese, 125
382 To pot Butter for winter, 125
383 To extract Salt from Butter, 126
384 To extract Rancidity from Butter, 126
385 To preserve Cream for a long time, 126
386 Substitute for Cream, 126
387 To keep Eggs several months, 126
388 To melt Fat for Shortening, 126
389 To keep Vegetables through the winter, 126
390 To preserve Herbs a year, 126
391 To keep various kinds of Fruit through the winter, 126
392 To keep Pickles and Sweetmeats, 127
393 Cautions relative to the use of Brass and Copper Cooking Utensils, 127
394 Durable Ink, 127
395 Black Ball, 127
396 Liquid Blacking, 127
397 Cement for the mouths of Bottles, 127
398 Cement for China, Glass, and Earthenware, 127
399 Japanese Cement, 128
400 Alabaster Cement, 128
401 To clean Alabaster, 128
402 Cement for Ironware, 128
403 To loosen Glass Stopples, when wedged tight in bottles, 128
404 Lip Salve, 128
405 Cold Cream, 128
406 To prevent the formation of a crust on Tea-Kettles, 128
407 To remove Stains from Broad cloth, 128
408 To extract Paint from Goods, 128
409 To remove Stains on Scarlet Woollen Goods, 128
410 To extract Grease from Silks, Woollens, and Floors, 128
411 To extract Stains from White Cotton and Colored Silks, 129
412 Directions for Washing Calicoes, 129
413 Directions for Cleaning Silk Goods, 129
414 Directions for Washing Woollen Goods, 129
415 Directions for Washing White Cotton Clothes, 130
416 Starch, 130
417 To clean Nice Shawls, 130
418 Directions for Carpets, 130
419 To clean Light Kid Gloves, 130
420 To restore Rusty Crape, 131
421 To clean Mahogany and Marble Furniture, 131
422 To clean Stoves and Stone Hearths, 131
423 To extract Ink from Floors, 131
424 To remove Paint and Putty from Window Glass, 131
425 To clean Feather Beds and Mattresses, 131
426 To clean Vials and Pie Plates, 131
427 To temper Earthenware, 131
428 To temper new Ovens and Ironware, 132
429 To polish Brass, Britannia, and Silver Utensils, 132
430 To remove or keep Cutlery from contracting rust, 132
431 Preservatives against the ravages of Moths, 132
432 To destroy various kinds of household Vermin, 132
COMMON DYES.
433 To dye Black, 132
434 Green and Blue Dye, 133
435 Yellow Dyes, 133
436 Red Dyes, 133
437 Slate-Colored Dye, 133
SOAPS.
438 Soap from Scraps, 134
439 Cold Soap, 134
440 Hard Soap, 134
441 Windsor and Castile Soap, 134
442 Bayberry, or Myrtle Soap, 134
THE ART OF CARVING.
1 Sirloin of Beef, 135
2 Aitch, or Edgebone of Beef, 136
3 Shoulder of Mutton, 136
4 Knuckle of Veal, 137
5 Roasted Breast of Veal, 137
6 A Spare Rib, 138
7 Saddle of Mutton, 138
8 Pig, 138
9 Half a Calf’s Head, boiled, 139
10 Leg of Mutton, 139
11 Ham, 140
12 Fore Quarter of Lamb, 140
13 Haunch of Venison, 141
14 Round of Beef, 141
15 Brisket of Beef, 141
16 Leg of Pork, 141
17 Haunch of Mutton, 141
18 Goose, 142
19 A Fowl, 142
20 Partridge, 143
21 Pigeons, 143
22 Turkey, 143
23 Cod’s Head, 144
The American Housewife

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