FoodNet

The New York receipt book

1882

Page 8 · 3 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.
Pear and Quince Marmalade.— 2 dozen juicy pears, 10 fine quinces, juio© of 3 lemons, % pound sugar to every pound of fruit after it is ready for cook¬ ing; a little cold waterPear and Quince Marmalade. Pare and core the fruit and throw into cold water while you stew parings and cores in a little water to make the syrup. When boiled to pieces, strain off the liquid; when cold, put in the sliced fruit and bring to a fast boil. It should be thick and smooth before the sugar and lemon-juice go in. Cook steadily an hour longer, working with a wooden spoon to a rich jelly. When done, put into small jars while warm, but do not cover until cold. Vanilla Cream Puffs. — 1 cup of boiling water, 2 spoonfuls butter, 1 cup prepared flour, 2 eggs beaten well, 1 cup powdered sugar and whites of 2 eggs, tor icing; 1 pint creamVanilla Cream Puffs whipped with a little sugar, vanilla seasoning in cream. Heat and add 1 spoonful butter. Take from the range, turn out and beat in the eggs. Put upon a greased tin in spoonfuls; take care not to let them touch. Bake quickly. When cold, cut a round piece out ot the bottom with teaspoon, scrape out most of inside. Fill cavity with whipped cream into which you have beaten 2 spoonfuls of icing; fit back the piece taken from the bottom. Apple Truffles. — 1 doz. apples, 1 large cup of sugar for custard, 1 smaller for apples, 1 scant quart rich milk, 4 eggs, juice and half the grated peel of 1 lemon, 1 pint creamApple Truffles, whipped with a little powdered sugar. Slice apples, put them in jar^cover and set in a kettle of warm water. Bring to a boil; cook gently until Tender and clear. Beat to a pulp, sweeten with the smaller cup of sugar ; add lemon-juice and rind, and put into a glass dish. Make a custard of milk, sugar, and eggs; boil until it thickens, then let it get perfectly cold. Cover the apples with it. Must be stiff, to prevent rising the custard. Lastly, pile the whipped cream over all. m TEE MOST Powerful, Penetrating, Pain-relieving REMEDY KNOWN TO MAN. The scarred, the lame the crippled and the pain- stricken everywhere seen, show that remedies which cure are few. This preparation has stood the test of time. By its almost instantaneous pain-relieving power, it has found lodg¬ ment among all peoples around the earth, and its popularity, like that of the fabled Centaurs, increases yearly. If you have Rheumatism, Sciatica, or Neuralgia, or a weak hack, you want to be cured. Centaur Liniment will euro you, If you are "burned or scalded, you want relief from pain, and to prevent a scar for life. Centaur Liniment will relieve the pain, and it will prevent a scar. If you have sprained a joint or wounded the flesh, or strained a cord you want to avert becoming a cripple. Centaur Liniment will always allay the inflammation, limber the joint, heal the wound and pre¬ vent lameness. jjy Remember that Rheumatism, Neuralgia, Lumbago, Sciatica and Tic- Douloureux, are not purely External ailments; but proceed partially from coagulated fibrine and disturbance of the Nerve fluid. When these com¬ plaints arc attended by loss of appetite, chills, fever, redness of the skin, sour perspiration, sweating, or debility, an internal ante-fibrinous nervine, like Ash“Tonic, should be used with the Liniment. Neuralgia— A Rerrv^rk^ble Case. 800 Eighth Ave., New York, Aug. 20, 1874.