FoodNet

The New York receipt book

1882

Page 7 · 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.
Babies do not cry for fun. They generally cry from distress of the stomach or bowels, caused by un¬ digested fo ode This creates flatulency, colic, or constipa¬ tion. It makes them fretful an i destroys their dispositions. Castoria assimilates the food, regulates the stomach and bowels, destroys Flatulency, and Isas harmless and pleasant as goaCs milk* Castoria relieves troubles caused by teething. Castoria is pleasant to take and is not narcotic. Castoria prevents vomiting Sour Curd,aLd cures wind colic. Castoria contains neither mineral, morphine, nor Alcoho . Castoria allays feverishness and destroys worms. Castoria cures constipation, flat olency and diarrhoea. Millions of delighted mothers pronounce Castoria tue most satis ac ory .rticle ever used. It is good in the morning, admirable during the day and inequaled at night, when the system requires rest. ©H, MY BACK! What is it cures Rheumatic Pains, And limbers up severest Sprains ? Why, Centaur Liniment. ’Tis naught we hearlfrom West to East, For curing man, befriending beast , But, Centaur Liniment. Cft-ntaur Liniment is the most prompt and efficacious external rem¬ edy ever devised by man. It is used in immense quantities among all civil [zed peoples, because it has been found to be an Instantaneous Paio Reliever — as *uiek as Chloroform. Ice Cream. — 1 quart of cream, 1 pint of milk, 1 cup of sugar; flavor to tasteIce Cream. Beat the cream to a froth; stir in the milk and sugar thoroughly; freeze, and pack for 2 hours. Frosting with Gelatine. — Dissolve a large pinch of gelatine in 6 table- spoonfuls of boiling water; strain, thicken with sugar, and flavor with lemonFrosting with Gelatine. Enough for two cakes. Italian Cream. — 1 pint cream, K pint of milk, 1 cup sugar, 1 cup wine, to be whipped % hour; % box gelatine, dissolved in % piut water; mix with other ingredients. Use milk in place of cream, if cream cannot be obtained. Blanc Mange.— 1 quart milk, 1 ounce gelatine, sweeo-n to taste; put on the fire, and keep stirring until it is all melted, then pour moo a bowl and stir until cold ; season with vanillaBlanc Mange ; pour into a mold, and put into a cool place to stiffen. Charlotte Russe.—% package gelatine, dissolved in 1 tumbler milk; stir in 1 quart cream, 1 teacupful sugar, 1 teacupful extract vanillaCharlotte Russe. Scald when cold, beat for 30 minutes, then pour into a bowl of mold, lined with sponge cake. It is best to let it cook in pan of boiling water. Iceing for Cakes.— To a K pound of fine sifted sugar, put the whites of 2 eggs, beaten with a little orange-flower waterIcing for Cakes or simple water, and strain. With this wisp the sugar till it is quite smooth. Day the icing equally over large cakes with a flat spoon. Large cakes should be cold when iced. Frosted Peaches. — 12 large rich peaches, free-stones, whites of 3 eggs, whisked to a standing froth, 2 spoonfuls water, 1 cup powdered sugarFrosted Peaches. Put water and beaten whites together; dip in each peach when you have rubbed off the fur, and rolled in powdered sugar, Set carefully on the stem end, upon white paper, laid on a waiter on a sunny window. When half dry, roll again in sugar. Expose to the sun and breeze until dry, then put in cool, dry place until ready to arrange in glass dish for table.