FoodNet

The New York receipt book

1882

Page 4 · 7 recipe records on this page

Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
“ Castoria has a wonder¬ ful sale with us. It is super¬ seding all other remedies.” E. Wilder & Son, Pembroke, Me.” WTien Babies fret and cry by turns. What cures their colic, kills their worms. But Castoria. When curdled milk their stomachs sour, What makes them well within an hour ; ’Tis Castoria. “ If you could hear the Kentucky women praise Castoria, it would do your heart good. No more Castor Oil or Soothing Syrup for our babies.” Green Y. Holland, Clover Bottom, Ky.” What quickly cures Constipation, Flatulency, Indigestion, But Castoria. Farewell then to Morphine Syrups, Castor Oil and Paregoric, and Hail Castoria. A Clergyman says : “ I have used Dr. Pitcher’s Castoria in my family and cheerfully bear testimony of its doing all that is claimed for it. Rev. R. S. Pope, Hyannis, Mass.” Dr. Archer, an Eminent Brooklyn Physician, says: 82 Portland Ave., Brooklyn, Feb. 22, 1S72. “ Dear Slrs.~ I have families in my practice who have been using Castoria for different lengths of time. I have watched its effects with great pleasure. It is bo v eil adapted to the derangements of children, that I can recommend it as superior to any other known remedy.” H. A. Archer, M. D.” Nothing Equal to Castoria. Columbus, Conn., May 3, 1876. “ I ^ave a family of eight children, who have used Castoria, and I have never found anything equal to it. I recommend its use for children, in prefer ence to any medicine I know. I feel it my daty to give this certificate on accoun i of the benefits received from Castoria.” NORMAN P. LITTLE- 5 Vegetables. Saratoga Potatoes. — Shave thin, soak in ice water thirty minutes, fry in boiling lard to light brown; drain and saltSaratoga Potatoes. Serve hot in folded napkin. Cooked Cucumber.-- Peal and cut into quarters. Remove the seeds. Put into salted boiling water, and boil until tender. When done, place on buttered toast and spread with butterCooked Cucumber. Lvonnaise Potatoes. — Six potatoes, parboiled, and when cold, slice or cut into dice; one half onion, chopped; butter or dripping for frying ; chopped parsley, pepper and saltLyonnaise Potatoes. Add seasoning and serve dry. Boiled Peas.— First boil the pods in a little water. Skim out the pods and put the peas in; also a little butter, cream, salt and pepper. Cook thirty min¬ utesBoiled Peas. When served, add the juice. A trifle of sugar assists the flavor. Boiled Asparagus.— Place heads one way; tie in small bundles and cut off to equal lengths. Put into salted boiling water and boil until tender. When well drained arrange upon thin slice of toast. Pour over them drawn butter sauce. Cook eighteen minutesBoiled Asparagus. Spinach or Greens. — Of spinach, dandelion, cowslips, beet tops, &c. Wash thoroughly. Put into just enough salted boiling water to cover. When tender, squeeze out all the water and press through a cullender. Fry a few minutes with a little salt, pepper and butterSpinach or Greens. Serve wiih slices of hard-boiled egg. Pork and Beans — Soak one quart beans over night. Next day boil with one large onion. When nearly done, take out the onion and place beans in baking dish. In centre of the beans put half pound of salt pork, not to be fully hid. Pour in some of the water in which beans are boiled, and bake one hourPork and Beans.