Advertisement to First Edition 4
Note to Revised Edition 1906 5
What to Eat 6
Meats 9
Directions for Roasting 13
Pickling and Preserving Meats 16
Baking Day 18
Bread 19
Pies 23
Cake ^ 29
Custards and Syllabubs 34
Porridges and Mushes 36
Pickles and Preserves 37
The Physical Director ' 40
Food for the Sick 45
Miscellany 47
Dyeing 54
a^verti0ement to first £bition
AS the directions which follow, were intended for
the conduct of the families of the authoress's
own Daughters, and for the arrangement of their Table,
so as to unite a good Figure with proper Economy, she
has avoided all excessive luxtiry, such as essence of
Ham, and that wasteful expenditure of large quantities
of meat for Gravy, which so greatly contributes to keep
up the price, and is no less injurious to those who eat,
than to those whose penury bids them abstain. Many
receipts are given for things which, being in daily Use,
the mode of preparing them may be supposed too well
known to require a place in a cookery book; yet how
rarely do we meet with fine melted butter, good Toast
and water, or well made Coflfee ! She makes no apology
for minuteness in some articles or for leaving others
unnamed* because she writes not for professed Cooks.
This little work would have been a treasure to herself,
when she first set out in life, and she therefore hopes it
may be useful to others. In that idea it is given to the
public, and as she will receive from it no Emolument,
so she tnists it will escape without Censure.
Ylote to tbe 'Revieeb £Mtion of 1906
THE authoress's own Daughter is now an elderly-
Centenarian. She has steadily kept these wise
cotmsels in her head and heart through trying changes.
She has seen the Treasures of her youth set aside for
Meretricious Innovations. Now she sees them brought
forth again with greater Honor. Garrets are ransacked
to furnish Parlours, and i in lack of Heirlooms, new
Brides buy for their setting out new pieces made to
look like old. But with all this Restoration, no one
brings back the old Ways. Fireplaces are built but
who cooks at them? Empty platters and plates are
held sacred but the content for which alone they existed
are forgotten. Yet surely a dish of Victuals had a
closer coimection with a Grandfather than a dish of
Canton China. The blood it fed still flows in living
veins. But who honors it or knows its virtues? Only
a few, now well into years, who used the brick Oven and
the Roasting-spit and lament their passing. And so,
lest this knowledge be lost, this little book goes forth
again in the hope that some young and Ignorant wife
may see and profit by it. She may be placed in a
house without oven or Kitchen fireplace. If so, she
cannot hope to excel, but by carefully following ad far
as may be the rules here given, and using her Imagina-
tion, she may be able to forget her stove-cooked food
and Emulate the Past.
E^^
ViiPiliPiPiPPiiflP
TXabat to £at
It will not be out of place to suggest to a Novice what
will be expected in the way of Meals in a farmer's house-
hold with a good many hands to feed.
For Breakfast.
For Sunday morning in winter fry the hasty-pudding
that was left over from Saturday night's supper. Eat
it with West India molasses or Muscovado sugar. In
summer fried pudding is too heating. Pancakes with
Cider and Sugar are better. Flapjacks are good on
holidays or when the men folks are not working hard.
Week day mornings farmers want some meat that can
be cooked quickly, so as to let them go to the meadows
before the sun is up. Sausages, Ham, Souse, fried
Pork and eggs, or pork and apple with a milk gravy,
with Irish potatoes boiled, are always handy. Salt
Mackerel and Shad freshened over night and boiled are
good. When the Shad catch comes, buy a Barrel of
them and salt them yourself. They are very nice.
Johnny cake or hoe cakes are a good change from Rye
Page 1
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Advertisement to First Edition 4
Note to Revised Edition 1906 5
What to Eat 6
Meats 9
Directions for Roasting 13
Pickling and Preserving Meats 16
Baking Day 18
Bread 19
Pies 23
Cake ^ 29
Custards and Syllabubs 34
Porridges and Mushes 36
Pickles and Preserves 37
The Physical Director ' 40
Food for the Sick 45
Miscellany 47
Dyeing 54
Advertisement to First Edition
AS the directions which follow, were intended for the conduct of the families of the authoress's own Daughters, and for the arrangement of their Table, so as to unite a good Figure with proper Economy, she has avoided all excessive luxtiry, such as essence of Ham, and that wasteful expenditure of large quantities of meat for Gravy, which so greatly contributes to keep up the price, and is no less injurious to those who eat, than to those whose penury bids them abstain. Many receipts are given for things which, being in daily Use, the mode of preparing them may be supposed too well known to require a place in a cookery book; yet how rarely do we meet with fine melted butter, good Toast and water, or well made Coflfee ! She makes no apology for minuteness in some articles or for leaving others unnamed* because she writes not for professed Cooks. This little work would have been a treasure to herself, when she first set out in life, and she therefore hopes it may be useful to others. In that idea it is given to the public, and as she will receive from it no Emolument, so she tnists it will escape without Censure.
Note to the Revised Edition of 1906
THE authoress's own Daughter is now an elderly- Centenarian. She has steadily kept these wise cotmsels in her head and heart through trying changes. She has seen the Treasures of her youth set aside for Meretricious Innovations. Now she sees them brought forth again with greater Honor. Garrets are ransacked to furnish Parlours, and i in lack of Heirlooms, new Brides buy for their setting out new pieces made to look like old. But with all this Restoration, no one brings back the old Ways. Fireplaces are built but who cooks at them? Empty platters and plates are held sacred but the content for which alone they existed are forgotten. Yet surely a dish of Victuals had a closer coimection with a Grandfather than a dish of Canton China. The blood it fed still flows in living veins. But who honors it or knows its virtues? Only a few, now well into years, who used the brick Oven and the Roasting-spit and lament their passing. And so, lest this knowledge be lost, this little book goes forth again in the hope that some young and Ignorant wife may see and profit by it. She may be placed in a house without oven or Kitchen fireplace. If so, she cannot hope to excel, but by carefully following ad far as may be the rules here given, and using her Imagination, she may be able to forget her stove-cooked food and Emulate the Past.
What to Eat
It will not be out of place to suggest to a Novice what will be expected in the way of Meals in a farmer's household with a good many hands to feed.
For Breakfast.
For Sunday morning in winter fry the hasty-pudding that was left over from Saturday night's supper. Eat it with West India molasses or Muscovado sugar. In summer fried pudding is too heating. Pancakes with Cider and Sugar are better. Flapjacks are good on holidays or when the men folks are not working hard. Week day mornings farmers want some meat that can be cooked quickly, so as to let them go to the meadows before the sun is up. Sausages, Ham, Souse, fried Pork and eggs, or pork and apple with a milk gravy, with Irish potatoes boiled, are always handy. Salt Mackerel and Shad freshened over night and boiled are good. When the Shad catch comes, buy a Barrel of them and salt them yourself. They are very nice. Johnny cake or hoe cakes are a good change from Rye