Miss Beecher's Domestic Receipt Book / Designed as a Supplement to Her Treatise on Domestic Economy
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Chapters (949)
- MISS BEECHER’S DOMESTIC RECEIPT BOOK:
- PREFACE.
- 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.
- 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.
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