xt7ht727d98t https://exploreuk.uky.edu/dips/xt7ht727d98t/data/mets.xml South Carolina Sarah Rutledge supposed author 1847 xiv, [11]-221 p.; 18 cm.; call number 641.5 C221. books  English Charleston, S. C.: W. R. Babcock Contact the Special Collections Research Center for information regarding rights and use of this collection.  Cooking, American The Carolina Housewife: or, House and Home text The Carolina Housewife: or, House and Home 1847 2019 true xt7ht727d98t section xt7ht727d98t s .
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l, CAROLINA HOUSEWIFE, -
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ENTERED accordlng to the Act of Congress, by \V. R. BAEcocx 8; Co., in
the yr‘nr1847, in the Clerk‘s office of the District Court of the Eastern Dis—
trict of Pennsylvania.
Slavely & M‘Cnlla, Printers.
No. 12 Pear Street, Philadelphia. ,
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P R E F A C E . - 7
1
THE CAROLINA HOUSEWIFE.
A._
HOUSE AND HOME.

WE call this “ House and Home,” because a house
is not a home, though inhabited, unless there preside
over its daily meals a spirit of order, and a certain
knowledge of the manner in which food is to be pre-
pared and served. We can hardly call that house a
home to which a man dares not carry a friend without
previous notice to his wife or daughter, for fear of
finding an ill-dressed, ill-served dinner, together with

looks of dismay at the intrusion.
Among some valuable receipts given us by an ex-
perienced housekeeper, we find one for throwing an
illusion over an indiflerent dinner, to which company
is suddenly brought home, by that notoriously thought-
less person, the husband. It runs thus: “A clean
, table-cloth and a smiling countenance.” The former
may he commanded : but there are dinners over which

 iv PREFACE.

J the mistress of the house cannot smile; they are too

bad for dissimulation ; the dinner is eaten in confusion

i of face by all parties, and the memory of it does not
speedily die. Much of the discomfort of this might be i
spared, were our grandmothers’ Receipt Books so stu-
died as to make it easy to teach the cook to send up
the simplest meal properly dressed, and good of its
kind. But the manuscript, in which is gathered a
whole lifetime’s experience, cannot be in the posses-
sion of' more than one family in ten. It rarely hap-
pens that more than one woman in three generations
takes the pains to collect and arrange receipts; and if
her descendants are many, the greater part lose the
benefit of her instructions.

French or English Cookery Books are to be found
in every book-store ; but these are for French or Eng-
lish servants, and almost always require an apparatus
either beyond our reach or too complicated for our
native cooks.

The “ Carolina Housewife” will contain principally
receipts for dishes that have been made in our own
homes, and with no more elaborate abath‘ie de cuisine
than that belonging to families of moderate income:
even those dishes lately introduced among us have
been successfully made by our own cooks.

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PREFACE. v.
This volume, though not large, contains upwards of
five hundred and fifty receipts. It was not thought neces-
sary to add to its size by giving directions for roasting, ‘
f boiling, baking, broiling and frying, as these are found
in Miss Leslie’s excellent “ Directions for Cookery,”
and in many others of a similar character. The one
now offered is (as it professes to be) a selection from
the family receipt books of friends and acquaintances,
who have kindly placed their manuscripts at the dis-
posal of the editor. It is believed that the receipts
are original, except a few translated from the French
and German, which, as they are very good and little
' known, it is hoped, will add to the value of the book.
In this work are to be found nearly a hundred dishes
in which rice or corn form a part of the ingredients.

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I N D E X .
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BREAKFAST BREADS, CAKES, ETC.

Page Page
An easy and excellent mode of Chicora Corn Bread - — 21
making Domestic Yeast - 11 Alexander’s Corn Bread - - “
For Yeast - - - “ Accabee Corn Bread - “
To make Yeast Biscuits - - 12 Saluda Corn Bread - - “
Carolina Rice and \Vheat Bread “ Bachelor-5’ Cake - - 22
“’eenee Rice Bread - - “ , Pong . . . u
Ashley Rice Bread - - I3 Grits Bread - - - “
Beaufort Rice Bread - - “ Corn Egg Bread - - - “
Potato and Rice Bread - - “ Journey or Johnny Cake 23
Loaf Rice Bread - d < 14 Fried Bread - - - “
Rice Oven Bread - — — H Virginia Egg Bread - - “
Spider Bread - - ‘5 Corn Biscuits - - — “
Breakfast Bread - - “ North Carolina Dabs - - 24
Cookees — - . “ Corn Flour Puffs - - “
Drops _ - - 15 Ring Cakes - - - “
Slap-Jacks - . “ Griddle Cakes - ~ “
Crumpets ~ . - “ Indian Cakes - - - 25
Griddles - - - “ Port Royal Corn Cakes - “
I’hilpy - - _ . 16 Corn Muffins - - - “
Rice Journey or Johnny Cake “ Dodges - - - “
Muffins - - - ‘K Breakfast Meal Cakes - - 26

Egg Cake - - - 17 Corn \Vafers - - - “
\Vaffles — - - “ \Vafers - - - - “

Not 2 - - “ Corn Crisp - ~ - “

and ‘Vheat Flour “’affles “ H08 Cake - - — - 27
\Vafers - - - ‘5 Hommony Bread - - “

N0. 2 - - 18 Breakfast Cakes - ‘-’

Alabama Rice Cakes - “ Fritters - - “
Soft Rice Cakes - ~ - “ Corn Spoon Bread - - “
Rice Cakes, No. 1 - - " Friers - - - - 28
No. 2 - - “ Batter Bread - - - “

No. 3 a . 19 Breakfast Rolls ‘ - ‘4

No. 4 . .7 ‘1‘» No, 2 - - “

Biscuits - - - “ French Rolls - - - 29
Espetanga Corn Bread - - “ Nuns’ Puffs - - - "'
Camp Corn Bread - - 20 Muffins - - - - “
Owendaw Corn Bread - - 21 Egg Muffins - ~ - 30

 ,
‘ | Vlll. INDEX.
t 2 Page Page
2 3 Virginia Cakes - - 3C Potato \Vafers - - - 3:7.
‘ \Vheat Flannel Cakes - - “ Biscuits - - - 33
v ‘ No. 2 “ No. 2 - - - “
5 Velvet Cakes - - — “ Cream Biscuits - - “
\Vheat Wafers - - - 31 Very light Biscuits - - “
j Rye “’afers - - - “ Souffle Biscuits - - 34
' Cakes - - - “ Potato Biscuits - — - “
Bread — - - “ York Biscuits - - - “
Buckwheat Cakes - - “ To make Crust or Little Cakes - “
Potato Loaf Bread - - 32 Bops - - - - 35
To make a nice Bread - - “ Zepliyrinas — < - “
Arrow.root Griddle-Cakes - “
SOUPS.
Soups in general - - - 37 Mushroom Soup - - 44
Bouillon - - - 38 Corn Soup — - - - 45
' Turtle Soup - - - 89 Groundnut Soup - ~ “
Tablette (1e Bouillon, or Portable Bennie Soup - - - “
Soup - - - - 40 Clear Gravy Soup - - 46
Calf’s Head in imitation ofTurtle 41 Lamb’s Head Soup - - “
Egg Soup - - ~ - 42 Simanoli Soup - - - “
Terrapin Soup - — “ Omelette Soup - - - 47
Oyster Soup — - ~ “ Vermicelli Soup - - “
New Orleans Gumbo - 43 Soup with so called Green Frogs “
Okra Soup - - - - “ To make Nudeln - - - 48
Vegetable Soup - - “ Potage a la Julienne - - “
. Rice Soup - - - - “ aux Huitres - - 4t)
‘ Turnip Soup - - ~ 44 au Macaroni - — “
Red Pea Soup - - - “ Creme d’Orge — - - “
FISH, SHRIMPS, ETC.
To Stew Fish - — - 51 Baked Shrimps and Tomatoes 55
To Dress Bass or Sheephead “ To Dress Shrimps — - 56 '
To Caveaeh Mackerel - 52 To Stew Crabs - — - “
Chowder - - - - “ Stewed Oysters - - 57
Fish Cake - - - 53 Cream Oysters - - - “
To Bake Shad - - - “ To Dress Oysters in Cream - “
Baked Black Fish - - 54 Fried Oysters - - - 58
Bass Cutlets - - - “ To Batter Oysters - - “
Drum Steaks - - - “ Oyster Pie - - - “
To_Dress Turtle Steaks - - “ Scallop’d Oysters - - 50
To Dress Turtle Fins - - 55 To Prepare Mullet-mes for Table “
Shrimp Pie - - - “ To make a Cavear of Mullet-toes 60
MEATS.
Bouilli - - - - - - 61 I A Rump of Beef 3. la. Dauhe - 61
Beef :1 la Mode - - - - “ To Dress Beef - - - - 62
.._.——-——-—————~

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INDEX. IX.
Page Page
To Pot Beef Like Venison - 62 Croquet of Cold Meat _ 69
Stewed Beef ' ' ’ 63 To Dress Calf’s Head - - “
Brent 1119- Gardette ‘ ‘ “ Knuckle of Veal with Parsley
Beef Balls - - - 64 Sauce 70
Minced Collops - - “ Tomatoes H
138“ and 03'5”” 3711153305 - “ To Ragout a Breast of Veal - 7t
To Corn Beef, used the next day 65 To Stew a Breast of Veal - “
To Corn Beef, used the same day “ Fricandeau of Veal - - 72
Collard Beef, No. 1 - “ Veal a la Mode - - - “
Beef. No. 2 - - 66 Olives - - - 73
Hunter‘s Round - - 67 Smothered Veal - - - ”
Bmuf de Chasse - - - “ To Stew Mutton Chops - 74
Minced Meat - - - 68 ‘Beef Steak Pie - - - “
Meat and Potato Balls . . u A nice cold dish for Breakfast or
Forcemeat Balls . . u for a Journey - - - “
Forecmeat - - - 68 IHaIn Toast - ~ - 75
POULTRY.
T0 Hash Turkey - - - 77 Chickens Paoli - - EL
To Pot Turkey or Fowl with Gold Chickens, fried ~ < “
Ham " - - - “ Fried Chickens - — 5‘
To Stew Ducks - - “ Battered Chickens - - S2
Ragout of Pigeons - ‘ - 78 Steamed Fowl - ~ “
T0 Stew P11160115 - - “ To make a French Pilau - “
Brown Fricnssee - - - 79 Carolina Pilau — ~ 83
“'hitc Fricassee - . H Hopping John - - — ‘4
Fricassee Chicken with white Corn Pie - — - S4.
sauce - - - - 80 Rice Pie - - - - "
i‘vlnlacolongr - ~ - ‘L No. 2 - - ‘-’
Chickens a la Tart-are - - “ A Christmas Pie - - - F45
SAUCES.
Gravy ~ - — - 87 Bread Sauce - — . $15
' To make Gravy from Bones “ Oyster Sauce - - - "'
To make a pint of Rich Gravy - 88 White Sauce for cold Veal,Lamh
“‘hite Sauce for Fowls - “ or Chicken - - - 90‘
Oyster Sauce for Boiled Fowl or Fish Sauce ~ — - “
Turkey - - - - “ Sauce Piquante - - - ‘4
Egg Sauce for Chickens or Tur- Tomato Sauce ' - “
key - - — — “ Mayonnaise - - - 91
Egg Sauce. No.2 ~ - 89 To Melt Butter » - “
VEGETABLES;
To Prepare and Boil Rice - 93 Potatoes in Cream — - 94’
To \Vush Rice - — “ Potatoes :1 1a Lyonaise - — 95.
To Gravel Rice — - - “ a la Maitre D’Hotel “
Hommony - — - 94 Baked Irish Potatoes - ~ “
Another way - ~ — “ Fried Potatoes (Irish) - ”

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; X’. INDEX.
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.‘ 1‘ Page Page
l. 1‘ Mashed Irish Potatoes « .. 96 To Bake Guinea Squash or Egg ,
i \ Potatoes (white) with thick butter “ Plant - - -< - 100 .
.1 To Dress Sweet Potatoes « “ To Fry Egg Plant - - r01
ll Another Mode - - “ Corn Oysters - - - “
\ Fried Sweet Potatoes - - 97 Okra a la Daube - - “
, “ Green Peas a la Bourgeoise ‘5 To Boil Jerusalem Artichokes 102
l; To Dress Green Peas - - “ On Cooking Tomatoes - - “
. “ Artichokes in Cream - “ To Stew Tomatoes - - “
Celery with cream -. - 98 To Bake Tomatoes - - 103
Carrots stewed in cream ~ “ To Fry Tomatoes — ~ “
To Cook Salsify - — - “ Tomato Omelet - - - “
‘ To Dress Salsify in imitation of Another Mode -. - 1'04’
_' Fried Oysters ~ - - 99 Tomato Salad — - - “
A To Dress Palmetto Cabbage “ Tomato Paste - - - “
, To Boil a Cauliflower — - “ To keep tomatoes the whole year 105
Stewed Cucumbers - - 100 Italian Tomato Paste - - “
1‘ Stewed Spinach - - - “ Another way of curing Tomatoes “
\Yhile Fricassee of Mushrooms “ Tomatoes for winter use — 105
’_ EGGS, CHEESE, ETC.
Common French Omelctte - 107 Simple method of making nice
‘ Cream Omelette - - “ Cream Cheese - - - 110
' Fricassee Eggs - - - 108 Baked Cheese -. —. ‘t
. Cheese Pudding - - “ To Dress Macaroni a la Sauce
" Boiled Cheese - - -. “ Blanche — - - - ‘4
T0 P07- Cheese - - 109 A delicate way of dressing Mac- '
, . To Stew Cheese - - - “ aroni - - . . 111
> T0 Toast Cheese - - “ Macaroni a la Napolitana - “
Cream Cheese - -. - “
PASTRY, ETC. ETC.
Puff Paste. No. 1 ~. -. L13 Charlotte of Brown Bread and
No. 2 - - “ Apples - — - - 118
No. 3 - - “ Pan Cakes - - - 119
Apple Pie - - - 114 Apple Fritters - - - “
Mince Meat - - -. “ Molasses Fritters -. -. “
Mince Pies without Meat — “ German Cups - - - 120
Cranberry Pie - ‘ « 115 Rice Cups. ., — - H
Orange Pie - - - “ Rice Flour Puffs. No. 1 -.1,21
' V’Vestminster Fool a .. 11.6 No. 2 - “
La Fayette Cake - - “ Pudding Sauce — - - “
Cheese Cakes - u - “ :Plum Pudding - - “
Almond Cheese Cakes - “ 'Boiled Plum Pudding —. -. “
Ground-nut Cheese Cakes - 117 Baked Plum Pudding - 12-2
. Rice Cheese Cakes - - “ .Light Pudding - — - “
Raspberry Charlotte - -. “ ’l‘rince Albert‘s Pudding - 123
Apple Charlotte No. I . 118 lVictoria’s Pudding » - “
V No. 2 - - “ ,Bakewell Pudding - - “

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INDEX. xi,
Page . Page
Rye Bread Pudding - - 124 Charlotte Russe No. 2 - — 136
Boiled Bread Pudding - “ Omelctte Souflie. No. 1 - 137
" Fancy Pudding,r - . - I« No. 2 _ _ L‘
/ A Slight Pudding . — 125 Custard . . - 139
Cream Pudding - - - “ Rice Custard — - - ‘4
Sponge Cake Pudding - “ Solid Custard - - . 139
Poor Man’s Rice Pudding — 126 Almond Custard - a - “
Poor Man’s Bread Pudding - “ Jaune Mange — - 140
Transparent Pudding . - ‘-’ Blancmange . - . “
Starch Pudding - - 127 made With Gelatine “
Arrow Root Pudding - ._ ‘5 Arrow Root Blancmange - 141
Nudel Pudding . a ‘5 Rice Blaucmange. No. 1 - “
Potato and Raisin Pudding - “ No. 2 - “
German Pudding - - 128 Rice Flummery - - 142
Fig Pudding — . . N Calves’ Feet Jelly - . “
Boiled Custard Pudding - “ To Make Jelly - - “
Rice Pudding . . . 129 Jelly made with Gelatine - 143
Rice Flour Pudding. No. L 9‘ Russian Jelly - - - “
No. 2 “ Pomona Jelly - . _ 14‘4
‘ German Rice Pudding - . H Orange Jelly ~ - - “
Orange Pudding — - 130 Bavarian Cream ~ - - 145
Sweet Potato Pong, No. 1 _ u A similar Dish more simple and
No. 2 . u economical — — —V “
Pudding - . 131 Burnt Cream - - . 146
Baked Irish Potato Pudding ~ ‘5 C0593 Cream - - - “
‘ Boiled Irish Potato Pudding . “ Rmafiu Cream - - "
Tapioca Pudding _ . 132 Strawberry Cream - . 147
Gruel Pudding _ _ _ at Orange Cream - ., “
Almond Pudding - . N Almond Cream ‘ r ‘ ”
Ratifia Pudding » . . 133 Lemon Cream ' ‘ 1'49
Cocoa-nut Pudding — . H Snow Cream ‘ ‘ ' "‘
Puffs _ _ _ “ Curd and Cream - -. “
Baked Apple Pudding . n- Slip - . - - - 149:
Apple Pudding a la Kuhm , 134 To make Solid Syllabubs - “
Custard Apple - _ u Syllabub - ~ .. - 150
Citron Pudding . _ _ t.’ Trifle - - - . u
Lemon Pudding . . 1: Apple Float - . . N
Pine Apple, Pudding _ _ 135 'To Make a Dish of Snow -. 151.
eBread and Butter Pudding - “ M0015 Ice ‘ ‘ '- - “
Sunder-land Pudding -, - 5‘ Boiled Icing ‘ ‘ ' “
Charlotte Russe. No. I - 136’
ICES~
Almond Ice - - - 153 Milk Ice. No. 1‘ ‘ ‘ 154
Vanilla Ice - - — ¢v I No. 2 - ~ . “
Chocolate Ice - - — 154' Custard Ice- - -. - “

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l 2‘, Page Page
l 'l Malrimony - - - 155 Pine Apple Sherbet. No. 1 - 155
if Roman Punch - - “ No. 2 156
' [ll Strawberry Sherbet - - “ Peach Sherbet - - - “
‘ Lemon Sherbet - - “ Blackberry Sherbet - “
l
; ll? PRESERVES, ETC. ETC.
5 \Vhite Compote of Pears - 157 To Candy Orange-peel - . 163
‘ 1 Compote of Strawberries - “ Orange Wafers - - “
‘ of Peaches - - 158 To Preserve Figs - - 164
,3 “‘h‘ue Compote of Apples . u To Make Tomato Preserves “
, Peach Marmalade — . “ To Preserve Cherries - - “
‘I Peach Lealher - - 159 Pumpkin Chips . . 165
:l To Dry Peaches - - - “ To Brandy the August Plum “
I! To Preserve Peaches - 160 Quince Marmalade - - 166
3 To Preserve Peaches for Tarts “ Quince Jelly - . “
‘ Marmalade - - - “ Brandy Sweelmeat - - “
‘ To Preserve Shaddocks - 161. Pine Apple Sweelmeat - 167
1 Sour Orange Marmalade - “ Apple Jelly - . . “
‘ 'l‘o Preserve Oranges - 162 Tomato Jelly - - 16.3
=1 To Preserve Yellow Oranges “ Sago Jelly . _ _ a
3 LIQUEURS) SYRUPS, ETC. ETC.
‘ Burnt \Vinc < - - 169 Orgeat - . . 173
{5: Ginger ‘Vlne - - ” Orange Flower Syrup - . 174
I Elder “'ine - — - “ Raspberry Vinegar - - “
Raspberry “'ine - - 170 Sirop de Vinaigre Framboise - “
‘ Egg \Vlne - - - “ Lime Syrup - - - 175
Egg Nogg - - — 17L Lemonade - - . N
Sherry Cobbler - - - “ Regent‘s Punch - ~ “
Quince Cordial - - “ Imperial - - - . “
Orange Cordial - - — “ Irish Mead - - - 17.6
Golden Cordial - - 1.712 l’ea H aulm Beer - - “
_ Ralafia - - - - “ Spruce Beer - - — “
Simple Made (imitation) Orgeat 173 Pine Apple Beer — - 177
Sirop lergem — - - "' ,Ginger Beer - - . “
PICKLES, ETC. ETC.
To Make Alsjar - - 179 lTo Pickle Artichokes - - 133
, Spiced Peaches -. — 150 To. Pickle \Valnnls - - ‘-’
‘ V To Pickle Peaches - - “ Universal Pickle _ . u
v Damsons « 181 To Pickle Mushrooms - 184..
Mangoes - - “ ‘Valnut Catsnp - . . u
Peppers — - 182 Mushroom Cutsup - _ 195,
Radish Pods - - H Tomato Catsup. No. 1 - V
" Onions - - “ No. 2 - 180.
Tomatoes - - “ SOY ‘ r -, t “

 “” ' ’ “ "‘ " “\,..
INDEX. X111.
TEA CAKES, ETC.
Page Page
A Brown Cake - - - 187 Marion Cake - - - 200
\Vaier Cake - - - “ Sweet Croquettes - - “
Orange Cake - - - “ Apees - - - - “
Gateau a la Madeleine - 188 Marguerites - - — 201
Kiss Cakes - - - “ Jumbles - - - - 202
Love Cakes - - - “ Not 2 - - “'
Poland Cakes - - - 189 No. 3 - - - “
Lady Cake - - - “ Macaroons. No. 1 - - 203
Arrow-Root. Sponge Cake - “ N0. 2 - - “
Rice Sponge Cake - - “ Marvelles. No. 1 - - “
Almond Sponge Cake - - 190 No. 2 - - 204
Sponge Cake - - — “ Sweet \Vafers. No. 1 - “
My Sponge Cake - - “ No. 2 - - “
A French Cake - - 191 Almond Biscuits - - 205
A Rice Cake - — - “ Ratafia Biscuits - - - “
Cup Cake - - - ‘~’ Sponge Biscuits - - “
Composition Cake — - 192 Drop Biscuits - - - 206
Measure Cake - - “ Inn Biscuits - - - “
Scotch Cake - - ~ “ Sweet Rolls - — — “
Portugal Cakes - - “ Sally Lunn ~ - — 207
Shrewsberry Cakes. No. 1 — 193 Tea Bread. N0 1 - - “
No. 2 - “ N0. :3 - - ‘1
Alderney Cakes - - - 194 Rusks. No. 1 - - - 205
Short Journey Cake - - “ No. 2 - - “
Short Cake - - - “ No. 3 - - - ‘-'
Soda Cakes - - - “ Bunns, No.1 - — 209
Little Cakes - - - 195 No. ‘2 - ~ - “
Indian Pound Cake - . “ \Vigs. No. 1 - — “
Corn Cake - . . “ N0. 2 - - ~ 210
Loaf Cake - - . “ Buttermilk Bread - - -"
Plum Cake for “’eddings - 196 Potato Corn Bread - - “
Family Plum Cake - - “ Sweet Corn Bread - - 211
Pound Cake - - - 197 Queen Esther’s Bread - - “
Ginger Pound Cake ~ - “ Diet Bread - - - “
Cake. No. 1 . - “ Sweet Potato \Vaffles - - “
No. 2 - - 198 Raised \Vaflles - - “
Hampton Ginger Cake - - “ \Vaflles - - - - 212
Lafayette Ginger Cake - “ Rice Flannel-cakes - - “
Thin Ginger Bread - - 199 Cocoa-nut Puffs - - — “
Sugar Ginger Bread - - “ Cocoa-nut Drops - - 215?
Seed Ginger Bread - . “ Raised Loaf Cake — - “
Polka Ginger Bread - - “ Raised Dough-nuts - - “

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1' i MISCELLANEOUS;

' it Page Page
i The French Mode of Making Hog’s Head Cheese - - 218
i Poultry Tender — - 2&5 Fines Herbs - - - 210
i To Pickle Beef or Pork - “- An Excellent Receipt far

4 i An Excellent Receipt for‘Pick- Ground-nut Candy - -. “
1, ling Tongues, Beef, Pork, etc. “ Ground-nut Cake — - “
To Pickle Shrimps. No.1 - 2l6 Lemon Drops _ . _ u
f For Pickling Shrimps. No.2 “ Taffy Candy - - - 220.
1 To Pot Shrimps - - -. “ To Candy Flowers - - “

4 To Pickle Oysters - - 217 To Clarify Sugar - - “
:4 To Cure Drum Roes - - “ Coloring for Ice Cream, etc.Nol1 2‘2:
To Cure Hams and Bacon - “ No. 2. “
i4 For Sausages - - -. 2L8

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 \z,
B R E A K F A S T .
BREADS, CAKES, ETC.
AN EASY AND EXCELLENT MODE OF MAKING DoMEsTic
YEAST.

TAKE as much hops as you can grasp in your hand;
put to them a quart of Water and two good sized Irish
potatoes, washed clean and unpeeled, which, to faci-
litate their quick boiling, had better be cut up. Let
them all boil together until the potatoes are well
cooked. Then take the potatoes out, mash them up,
skins and all, and put them again with the hops.
After stirring this well together, pass it through a sieve,
as dry as you can from the hops. While the liquor is
hot sweeten it well With the best brown sugar, to pre-
vent the yeast being dark coloured. When the mix-
ture is nearly cold add two table-spoonfuls of wheat
flour, previously rubbed smooth with a little of the
liquor, and then mix the whole. It ought to turn
out near a quart of yeast. Bottle it rather loosely at
first, but when the fermentation begins, cork it tight
and tie down the cork. When made in the morning
it will be fit to use at night, if attention is paid to
these directions. A gill of this yeast is sufficient for
a quart and a pint of flourx

.1 ,3“ , ,
FOR YEAST.
To a quart of strong hop tea add a spoonful of flour,
a spoonful of corn flour, and a spoonful of brown su-

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3 12 BREADS, CAKES, ETC.
3i gar; stir them well in, and bottle the mixture, which ‘
{3 must be closely corked, and the cork tied down. Set
.5 in a warm place until it ferments. The hop tea must
i, be cold before the other ingredients are added.
:3 #e_
TO MAKE YEAST BISCUITS.
Fill a pint mug with hops, and cover them with
l boiling water; let it stand until quite strong; mix
3 in three table-spoonfuls of brewers yeast, and two
; table-spoonfuls of honey; also, as much wheat flour
3‘ as will make it tolerably stifll. Set it to rise; and
11 when risen, pound in a sufficient quantity of fine
dry rice flour, to cut into biscuits. Put them to dry in
l. the shade, and keep them hung up in a bag. Each
‘1 buiscuit to be a size larger than a dollar.
,3 ._+ 3—
13 3 CAROLINA RICE AND WHEAT BREAD,
’ Simmer one pound of rice in two quarts of water
3. until it is quite soft; when it is cool enough, mix it
1 well with four pounds of flour, yeast and salt as for
‘3 other bread; of yeast, four large spoonfuls. Let it
3 rise before the fire. Some of the flour should be re-
served to make the loaves. If the rice swell greatly,
and requires more water, add as much as you think
23; proper.
WEENEE RICE BREAD.
11 A table-spoonful of rice boiled to a pap; while hot,
l' stir into it a large table-spoonful of butter; then add a

 BREADS, CAKES, ETC. 13
' gill and a half of milk or cream, and four table-spoon-
fuls of very light yeast. Rub these ingredients well
together, and stir in gradually two quarts of rice flour ;
salt to the taste. Pour the mixture into a well greased
pan, and set it to rise; when quite light, bake in a
moderate oven until quite brown.

_,_. ‘

ASHLEY RICE BREAD.

Stir one table-spoonful of butter into a pint of rice
flour; beat light two eggs, two tea-spoonfuls of salt;
add them to the flour and butter; one half of an yeast
powder; dissolve the tartaric acid in water, and the
soda in a pint of milk; stir them quickly together,
and bake the mixture immediately.

The lid of the oven should be heated, as well as
the bottom.

—o——

' BEAUFORT RICE BREAD.

A pint of boiled rice, half a pint of hommony, three
pints of rice flour; mix with water enough to make a
thick batter; add a tea-cup of yeast and a tea-spoon-
ful of pearlash. Leave the mixture to rise for eight
or ten hours, and bake in a deep pan.

—-¢—
POTATO AND RICE BREAD.

One quart of rice flour, one table-spoonful of mashed
sweet potato, one table-spoonful of butter, mixed with
half a pint of yeast and a pint of milk. Bake in a pan,
and in a moderate oven.

2

 ft
4t
t
g 14 BREADS, CAKES, ETC.
55‘ LOAF RICE BREAD.
it A pint of rice flour, three eggs, a spoonful of butter,
v' a salt-spoonful of salt. Beat the eggs quite light; stir
{5 in the butter, flour and salt. Dissolve an yeast-powder
't in a little warm water ; mix it well with the other in-
; gredients; pour it into the pan, and place it immedi-
t ately inthe oven. This bread requires nearly an
5 hour’s baking.
é —o——
t RICE OVEN-BREAD.
t One-fourth of a pound of rice, boiled very soft;
t three-fourths of a pound of wheat flour; one gill of
gt yeast; one gill of milk, and a little salt. Bake in a
t pan.
7 ~—°—
g‘ RICE SPIDER-BREAD.
‘ A cup of rice boiled soft, two cups of flour, three
t eggs. Let the rice be cold, then beat the flour and
i rice together; add the eggs; beat the mixture well,
5 and bake in a hot spider. '
3g 7%..
;' RICE BREAKFAST-BREAD.
Half a pint of very soft boiled rice, half a pint of
__ rice flour, two eggs, a little butter, milk and salt.
it: . Mix and bake in a pan.
RICE COOKEES.
it One pint of soft boiled rice. Add as much rice

 _ 7 A A AAA .-~.,,,__A ,A \
BREADS, CAKES, ETC. 15
flour as will make a batter stifl' enough to be made
into cakes. Fry them in nice lard. Salt to the taste.
__._
RICE—DROPS.

Half a pint of hommony, half a pint of milk, a pint of
rice flour, two eggs, a large table—spoonful of butter,
and a little salt. Beat all well together, and drop on
tin sheets. Corn flour may be used instead of rice.

_*_~
RICE SLAP-JACKS.

Two eggs, two cups of milk, two of rice flour, two
of soft boiled rice. Mix all well together, and bake
in a pan or griddle.

RICE CRUMPETS.

One pint and a half of rice flour, one pint of milk,
a large dessert-spoonful of butter, four dessert-spoonfuls
of yeast, salt to the taste. Stir these ingredients well
together, and set the mixture in a covered vessel to
rise, in a warm place. Just before baking, stir in half
a tea-spoonful of salaeratus, dissolved in a little water.
Bake on a griddle. ‘

RICE GRIDDLES.

Boil soft one gill of rice; while hot, stir into it a
dessert-spoonful of butter. Beat two eggs very light,
and mix them with the rice, after it becomes cold.—~
Add one gill of rice flour and half a pint of milk. .

 it

I
i 16 BREADS, CAKES, ETC.

ll: Stir all together just before baking. Bake quickly in

ill a hot griddle, and the cakes will rise much.

__,_

ll PmLPY.

1, One gill of rice; boil it, and when cold rub' it
“I smooth with a spoon. Moisten with water a gill of
9 rice flour, and mix it into the boiled rice. Beat one ,
l egg very light, and stir it well into the mixture. If
i too stifl“, add a spoonful or two of milk. Bake it on
i a shallow tin plate. Split and butter it when ready to
i serve.

I 4.__

l
i RICE JOURNEY, on JOHNNY CAKE.

Half a pint of soft boiled rice, with just rice flour
I ; enough to make the batter stick on the board. Salt to
l the taste. Spread it on the board thick or thin, as it

I I I, is wanted. Baste it with cream, milk or butter, cream
l i is best. Set it before a hot fire, and let it bake until
; nicely browned. Slip a thread under, to disengage it

from the board, and bake the other side in the same

i} I manner, basting all the time it is baking.

.’ "7"“ .

RICE MUFFINS.

I To half a pint of rice, boiled soft, add a tea-cup
‘ ' full of milk, three eggs well beaten, one spoonful of
butter; add as much wheat flour as will make it the

thickness of pound-cake. Drop them about the oven.
'1 I They do not require turning.

 BREADS, CAKES, ETC. 1'7
RICE EGG-CAKE.

To half a cup of rice flour, boiled still, add a' large
spoonful of butter. When cold, add three eggs, well
beaten, and a cup of rice flour. Drop it on tin sheets,
and bake quickly.

_.__
RICE WAFFLES.

Boil a small tea-cup of coarse rice flour (or rice) to
a pap, and add to it a pint of fine rice flour, a half
pint of milk, a half pint of water, and a little salt.—
Heat your iron, and grease it with a little lard; then
pour in the batter, and bake the wattle of a light
brown.

__.__
RICE warmlns. No. 2.

A tea-cup of rice flour, two large spoonfuls of heat-
en rice, boiled to a pap, a small tea-cup of milk, and
one egg. This will bake four waffles.

_,_
RICE AND WHEAT FLOUR \VAFFLES.

Waffles are very good when made of a thin hatter
composed of soft boiled rice and a small proportion of
either wheat or rice flour, with a spoonful of butter.

RICE WAFERS.

One pint of rice flour, one gill of milk, and one of
water, a dessert-spoonful of butter, and a little salt.-
Rake of a light brown.

ox

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l t .~
I, g
If i
i g 18 BREADS, CAKES, ETC.
' , ?
tit “ RICE \VAFERS. No. 2.
.t . . .
l > To a pint of warm water, put a pint of rice flour,
; and a tea-spoonful of salt. This will make two dozen
, wafers.
—o—
l ALABAMA RICE CAKES.
‘ Six table-spoonsful of cold hommony; six of rice
flour; a dessert-spoonful of butter, and an egg. Thin
» this with a little milk, and bake on tin sheets.
1 . —-—-o—— l
l SOFT RICE CAKES. ,
2 Melt a quarter of a pound of butter or lard in a
t quart of sweet milk. Beat two eggs light; add as
l much rice flour as will make it into a ‘batter ; mix with
I it half a tea-cupful of yeast, and a little salt. When
57 light, bake on a griddle, like buckwheat cakes.
,2 i g] ,__.. 7"
RICE CAKES. No. 1.
. Take one pint of soft boiled rice, half a pint of milk
£1 ‘ or water, and twelve spoonfuls of rice flour. Divide ,
5. into small cakes, and bake in a quick oven.
.‘ _-‘k*
RICE CAKES. No. 2.
‘t tgt Three eggs, a table—spoonful of butter, and one of
_, cream, half a pint of milk, the same of hommony, and
six or seven table-spoonfuls of rice flour. All the in-
, ‘. gredients to be well rubbed up in a marble mortar,
l . and baked on tin sheets.
:"l 'ng
3'

 . . VuhNAS A , ra~ ---r~ ' ‘ K
BREADS, CAKES, ETC. 19
RICE CAKES. No. 3.
One pint of soft-boiled rice, a tea-spoonful of but-
ter, an egg, half a pint of milk, and half a pint of rice
flour; salt to the taste. Beat all well together, and
bake in patties. g
—0—
RICE CAKES. No.4.
Beat three eggs well, and add one quart of milk and
a table-spoonful of wheat flour, a little butter and salt;
then stir in as much rice flour as will make a thin bat-
ter. Add a tea-cup of yeast; set it to rise, and bake
on a griddle, when light.
—o——
RICE BISCUITS.
Boil soft half a pint of rice; when cold, add to it
half a pint of rice flour, a spoonful of fresh butter, half
a pint of milk, and sufficient salt. Mix all well to-
gether, and drop it in large spoonfuls on tin sheets in
the oven. Bake till brown, and thoroughly.
‘ ' ESPETANGA CORN BREAD.
Boil three sweet potatoes of the common size, (four,
if not very sweet,) and mash them up with a large .
spoonful of butter. To this, add a tea-spoonful of salt,
and an egg. When these have been well mixed, put
in about three quarters of a pint of corn flour, and
beat the whole together, adding by degrees about
three gills of milk. While this is preparing, the cover
of a dutch-oven must be heated, and when the mix-

 ,l
l I':
l :1
pi ll 20 BRICADS, CAKES, &c.

I i
ll l ture is ready, which will be in ten miuutes, it must be

l 5' put into a skillet, which has been previously greased,

5: and placed on hot coals to receive it. The' cover
:1 must then be put over, with hot coals on the top. It
i . will take about a quarter of an hour to bake, which
.3 I' must be done as soon as the mixture is prepared, or it

‘ will become hard.

i t With sugar, wine, and butter as sauce, it makes a

1. good pudding.

! ‘ —0—

l . CAMP CORN BREAD.

l 1 To half apint of hot hommony, add a large spoonful ’

l i of butter, a salt-spoonful of salt, and a large tea-cup of

milk. Mix these ingredients well together, and add

; as much corn meal as will bring it to a proper consis-

E tency for baking. Let it remain for some hours in
f this state, before baking.

I a.

" OWENDAW CORN BREAD.

.1 . Take about two tea-cups of hommony, and while hot

:_ mix with it a very large spoonful of butter (good lard
will do); beat four eggs very light, and stir them into
, ‘ the hommony ; next add about a pint of milk, gradually

It; ! stirred in; and lastly, half pint of corn meal. The

‘41 ll; batter should be of the consistency of a rich boiled
custard ; if thicker, add a little more milk. Bake

with a good deal of heat at the bottom Of the oven,
I3 and not too much at the top, so as to allow it to rise.
‘ The pan in which it is baked ought to be a deep one,
"‘ liI
:11? .

 BREADS, CAKES, ETC. 21
to allow space for rising. It has the appearance, when
cooked, of a baked batter pudding, and when rich,
and well mixed, it has almost the delicacy of a baked
custard.

_._.

CIIICORA CORN BREAD.

To one quart of milk, add six eggs well beaten, one
table-spoonful of wheat flour, one tea-spoonful of salae-
ratus, a large table-spoonful of butter, one table-spoon-
ful of brown, sugar, with as much corn meal as will _
make a thick batter ; add a little salt, and bake, as soon
as mixed, in tin or earthen pans.

1 _._
ALEXANDER‘S CORN BREAD.

Take one pint of buttermilk, three eggs, and a tea-
spoonful of salaeratus. Mix them well together, and
add enough corn meal to make a thin batter. Drop
it from a spoon on tin sheets, and bake.

——o—

ACCABEE CORN BREAD.

One pint of corn meal, one quart of milk, two eggs,
and a little salt. Beat the eggs quite light, and add
the other ingredients. Bake in a pan, about an inch
thick. \

—¢——

SALUDA CORN BREAD.

Half a pint of milk, three eggs, one spoonful of
lard, one pint of corn flour, mix them well together,
and bake in moulds.

 11
t
22 BREADS, CAKES, ETC.
1 11 BACHELOR’S CAKE.
‘ l . . .
\‘ Two eggs, one and a half plnts of mllk, a table-
11 spoonful of butter, some salt, and Indian meal, beat it
. 1 1. well—make it the consistency of fritter-batter; butter
2 a tin, and bake it slowly; add plenty of butter when
' ready for the table.
1 .
1 _._
1 BACIIELOR’S I’ONE.
1 1 Melt a piece of butter the size of an egg, in some
1 3