Miss Beecher’s Domestic Receipt Book

About this eBook

Author

Beecher, Catharine Esther, 1800-1878

Title

Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy

Credits

Produced by Larry B. Harrison, Les Galloway and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American

Category

Text

Project Gutenberg

eBook-No. 54965

Release Date

June 23, 2017

Copyright

Public domain in the USA.

Contents

1. 1.MISS BEECHER’S DOMESTIC RECEIPT BOOK:
2. 2.PREFACE.
3. 3.CONTENTS.
4. 4.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. — Beef. — Veal. — Mutton. — Pork. — SELECTION AND USES OF MEATS. — MODES OF COOKING AND USING THE DIFFERENT PARTS OF ANIMALS. — Beef. — Veal. — Mutton. — Pork. — MARKETING. — ON THE CARE 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. — CHAPTER III. BOILED MEATS. — To cook a Ham ( very fine ). — Smoked Boiled Tongues. — À 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 Potato 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. — Potato Pie. — 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. — 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. — 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 PREPARATION OF HASHES, GRAVIES, AND SAUCES. — 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. — A 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. — Walnut Catsup. — 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. — 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. — Potato 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 Potato Yeast. — Potato Bread. — Cream Tartar Bread. — Eastern Brown Bread. — Rye Bread. — Rice Bread.—No. 1. — Rice Bread.—No. 2. — Bread of Unbolted Wheat, or Graham Bread. — Apple Bread. — Pumpkin Bread. — Walnut Hill’s Brown Bread. — French Rolls, or Twists. — Raised Biscuit. — Very Nice Rusk. — Potato Biscuit. — Crackers. — Hard Biscuit. — Sour Milk Biscuit. — A good Way to use Sour Bread. — CHAPTER XI. BREAKFAST AND TEA 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. — CHAPTER XII. PLAIN PUDDINGS AND PIES. — 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. — Rennet Custard. — Bird’s Nest Pudding. — A Minute Pudding of Potato 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. — Rice and Meat Pudding. — 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 Potato Pudding. — Quince Pudding. — PASTE FOR PUDDINGS AND PIES. — Healthful Pie Crusts. — Paste made with Butter. — Directions for making Paste. — Puff Paste. — SAUCES FOR PUDDINGS. — 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 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.). — 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. — 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. — 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, 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 Marmelade. — 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. — 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. — Children’s 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. — An Excellent Relish for a Convalescent. — Several Ways of Preparing Chickens for the Sick. — Milk Porridge. — Rice Gruel, and Oatmeal Gruel. — Arrowroot and Tapioca Gruels. — Dropped Egg. — Another Panada. — Herb Drinks. — Other Simple Drinks. — Cream Tartar Whey. — Simple Wine Whey. — A great Favorite with Invalids. — A New Way of making Barley Water. — Panada. — Arrowroot Blanc Mange. — Rice Flour Blanc Mange. — Another Receipt for American Isinglass Jelly. — Tapioca Jelly. — Caudle. — Sago Jelly. — Spiced Chocolate. — Barley Water. — Water Gruel. — Beef Tea. — Tomato Syrup. — Arrowroot Custard for Invalids. — Sago for Invalids. — Rice Jelly. — Sassafras Jelly. — Buttermilk Whey. — Alum Whey. — Another Wine Whey. — Mulled Wine. — Tamarind Whey. — Egg Tea and Egg Coffee ( very fine ). — Cranberry Tea. — Apple Tea. — Egg and Milk. — Sago Milk. — Tapioca Milk. — Bread and Milk. — Egg Gruel. — Ground Rice Gruel. — Oatmeal Gruel. — Simple Barley Water. — Compound Barley Water. — Cream Tartar Beverage. — Seidlitz Powders. — Blackberry Syrup, for Cholera and Summer Complaint. — Remarks on the Combinations of Cooking. — CHAPTER XXI. ON MAKING BUTTER AND CHEESE. — Articles used in Making Cheese. — Mode of Preparing the Rennet. — To Make Cheese. — To Scald the Curd. — Directions for making Butter. — CHAPTER XXII. ARTICLES AND CONVENIENCES FOR THE SICK. — CHAPTER XXIII. THE PROVIDING AND CARE OF FAMILY STORES. — CHAPTER XXIV. SUGGESTIONS IN REFERENCE TO PROVIDING A SUCCESSIVE VARIETY OF FOOD. — Directions for Preserving Fruits and Vegetables. — CHAPTER XXV. ON BREAD MAKING. — CHAPTER XXVI. DIRECTIONS FOR DINNER AND EVENING PARTIES. — Setting the Table. — Taking up the Dinner. — Tea Parties and Evening Company. — CHAPTER XXVII. ON SETTING TABLES, AND PREPARING VARIOUS ARTICLES OF FOOD FOR THE TABLE. — CHAPTER XXVIII. ON SYSTEMATIC FAMILY ARRANGEMENT, AND MODE OF DOING WORK. — Directions for the Cook. — Directions for the Chambermaid. — Odds and Ends. — CHAPTER XXIX. ON A PROPER SUPPLY OF UTENSILS AND CONVENIENCES FOR HOUSEKEEPING. — Kitchen Furniture. — CHAPTER XXX. SUGGESTIONS IN REGARD TO HIRED SERVICE. — CHAPTER XXXI. ON THE STYLE OF LIVING AND EXPENSES. — CHAPTER XXXII. WORDS OF COMFORT FOR A DISCOURAGED HOUSEKEEPER. — CHAPTER XXXIII. FRIENDLY COUNSELS FOR DOMESTICS. — CHAPTER XXXIV. MISCELLANEOUS ADVICE, AND SUPPLEMENTARY RECEIPTS. — Weights and Measures. — Avoirdupois Weight. — Apothecaries’ Weight. — On Purchasing Wood. — Items of Advice. — To make nice Crayons for Blackboards. — SOME EXCELLENT CHEAP DISHES. — Tomato Beef. — A good Way to use Cold Rice. — To prepare Good Toast. — A Good Pudding. — Loaf Pudding. — A Plain Lemon Pudding. — An Excellent Indian Pudding without Eggs. — Pork and Potato Balls. — Oyster Pie. — Green Corn Patties (like Oysters). — Ohio Wedding Cake (Mrs. K.). — Best Way of making Corn Cakes of all Sorts. — Molasses Candy. — To make Simple Cerate. — Best Remedy for Burns. — Ginger Tea. — Indian Bannock. — Egg and Bread. — Floating Island. — A New Mode of cooking Cucumbers. — Transcriber's Notes

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