DOMESTIC
COOK BOOK:
COXTAINING
La
A CAREFUL SELECTION OF USEFUL RECEIPTS
FOR THE KITCHEN.
Recen en een
BY
MRS. VALINDA RUSSELL,
AN EXPERIENCED COOK.
Coc
PUBLISHED BY THE AUTHOR.
OTTICE
PRINTED DY T. 0. WARD, AT THIS TRUE NORTIERNER
PAW PAW, MICU.
1866.




DOMESTIC
COOK BOOK:
CONTAINING
A CAREFUL SELECTION OF USEFUL RECEIPTS
FOR THE KITCHEN
BY
Mrs. Malinda Russell, an Experienced Cook
Paw Paw, Michigan, 1866
A Facsimile of the First Known Cookbook
by an African American
Introduction by Janice Bluestein Longone
"Malinda Russell—An Indomitable Woman—An American Story"
Copyright©2007, William L. Clements Library
Ann Arbor, Michigan
ISBN 978-1-4255-8881-6
Further reproduction prohibited without permission
Printed by Inland Press, Detroit, Michigan, April, 2007


CONTENTS
Introduction by Janice Bluestein Longone
"Malinda Russell—An Indomitable Woman—An American Story"
Page vii
Facsimile of A Domestic Cook Book by Malinda Russell
Page 1
Acknowledgements
Page xiv
Index
Page xvii


vii
Malinda Russell
An Indomitable Woman—An American Story
Malinda Russell's A Domestic Cook Book, published in 1866, is a fascinating
first-person chronicle of a free woman of color in mid-19th century
America. Hers was a life of "hard labor" and travail, but she overcame
all her hardships and setbacks with an indomitable spirit. It is truly an
American story.
Like its author, the fragile copy of A Domestic Cook Book, housed in the
Janice Bluestein Longone Culinary Archive at the Clements Library,
is a survivor. To our knowledge, it is the only copy extant of the first
cookbook authored by an African American.
In keeping with the theme of the 2007 Second Biennial Symposium on
American Culinary History, "Ethnic and Regional Traditions," publishing
a faithful facsimile of Malinda Russell's cookbook from the Clements'
unique copy seems a fitting way to pay tribute to her and make her
cookbook better known to a wider audience. This facsimile is being
given as a memento to Banquet attendees of the 2007 Symposium and
will be available in a limited edition thereafter.
Who Was Malinda Russell?
All we know about Malinda Russell is what she tells us in "A Short
History of the Author" and her "Rules and Regulations of the Kitchen."
Her story, outlined below, is remarkable, and I encourage you to read her
first-hand account in this facsimile.
Malinda Russell was born and raised in Washington and Green Counties,
eastern Tennessee. Her mother was a member of one of the first families
set free by a Mr. Noddie of Virginia. "My mother being born free after
the emancipation of my grandmother, her children are by law free."

viii
When Russell was 19 years old, she set out with others for Liberia.
When her money was stolen by a member of the party, she was "obliged"
to remain in Lynchburg, Virginia. There she began working as a cook and
a companion, traveling with ladies as a nurse. She also kept a wash-house
and advertised in a local newspaper; she included a reproduction of one
such ad in her book.
While in Virginia, she married a man named Anderson Vaughan, who
lived for only four years thereafter. For the rest of her life, she used her
maiden name. At the time of writing A Domestic Cook Book (1866), she was
still a widow with one child, a son who was "crippled."
At some point after her husband's death, Russell returned to Tennessee
and kept a boarding house on Chuckey Mountain, Cold Springs, for
three years. After leaving the boarding house, she kept a pastry shop for
six years, and "by hard labor and economy, saved a considerable sum of
money for the support of myself and my son."
Then, for the second time in Russell's life a robbery forced a change in
her existence. On January 16, 1864, her money was stolen from her by
a guerilla party, who threatened her life if she revealed who they were.
"Under those circumstances, we were obliged to leave home, following a
flag of truce out of the Southern borders, being attacked several times by
the enemy." After "hearing that Michigan was the Garden of the west,"
she moved to the Paw Paw area "for the present, until peace is restored,
when I think of returning to Greenville, Tennessee, to try to recover at
least a part of my property."

The Genesis of A Domestic Cook Book
Russell was employed as a cook for the last 20 years of her life by the
first families of Tennessee, Virginia, North Carolina, and Kentucky. She
learned her trade, she tells us, from Fanny Steward, a colored cook of
Virginia, and she cooked after the plan of the "Virginia Housewife." This
last is most likely a reference to Mary Randolph's classic and very popular
work, The Virginia House-wife, first published in 1824. It had at least 19
printings before the Civil War and is still in print.
Forced to leave the South because of her Union principles, Russell wrote
her book "hoping to receive enough from the sale of it to enable me to
return home." Now "advanced in age," robbed of her property, and with
no means of support other than her own labor, she decided to write a
cookbook "with the intention of benefiting the public as well as myself."
Russell ended her brief autobiography with the confident assurance that
"I know my book will sell well where I have cooked, and am sure that
those using my receipts will be well satisfied."
Perhaps because of Russell's diverse background and varied travels, the
"receipts" in her book are not distinctly southern. Nor do they appear to
have been taken from Mrs. Randolph's The Virginia House-wife. We have
not been able to learn anything about Fanny Steward, the Virginia cook
Russell mentions.
Most of the recipes could come from any part of the eastern United
States of that period, although there are a few southern touches, such as
"Sweet Potato Baked Pudding," "Sweet Potato Slice Pie," and "Fricassed
Catfish." Most recipes are for sweets, desserts, and baked goods, not
surprising given Russell's years of keeping a pastry shop. For this facsimile
we have added an index of the approximately 265 recipes and medical
and household hints in the cookbook to make it easier for modern
culinary historians to use.
LIC

Discovering Malinda Russell
It is quite astonishing that this unique copy of A Domestic Cook Book has
survived. I do not know how many hands it passed through between its
printing in 1866 and our purchase of it and subsequent donation to the
Clements Library several years ago. The book was found at the bottom
of a box of material from the collection of Helen Evans Brown, a well
known California culinary figure in the last half of the 20th century.
Her bookplate appears on a modern protective paper cover enclosing
the book.
When my husband Dan and I received a call from someone on the
by Malinda Russell, we answered honestly that we knew nothing about
it—not even that it existed. But we very much wanted to purchase it.
Fortunately, we were able to do so. When the book arrived, we were
stunned at what it represented—an important and previously unknown
piece of American culinary history.
Determined to discover more about Malinda Russell from the few
tantalizing details she revealed in her "Short History," Dan and I spent
our 48th wedding anniversary in Tennessee, Virginia, and North Carolina
visiting historical societies, cemeteries, government offices, and other
locales she mentions. Several times, we felt we had captured her or were
very close, but in the end, we could not be certain we had unequivocally
identified her from among the available documents.
Dan and I spent a great deal of time trying to solve the mystery of this
remarkable woman. When we felt we could no longer devote the time
Russell for an article in my "Vintage Volumes" column in the first issue
of Gastronomica (2001). Some of the material in this introduction first
appeared there.
The response to that article was a bit overwhelming; many readers
wanted to know more about the author and her cookbook. Given this
interest, I hoped that someone would be able to devote the time and
energy required to add further information to her story; although, alas,
that has not yet happened.

Xi
Malinda Russell in the Context of
19th Century Black Culinary Literature
The Clements Library's unique Malinda Russell cookbook is one of the
four 19th century culinary works by African Americans that have so far
come to light. Although A Domestic Cook Book (1866) is now considered
the first cookbook written by an African American, there are two earlier
manuals on household management and hotel and dining room work
authored by professional black men: Robert Roberts' The House Servant's
Directory (1827) and Tunis Campbell's Hotel Keepers, Head Waiters and
Housekeepers' Guide (1848). The fourth book by a 19th century African
American is Abby Fisher's What Mrs. Fisher Knows About Old Southern
Cooking (1881).
The House Servant's Directory by Robert Roberts was the first book of any
kind by an African American printed by a commercial publisher in
America. Of major gastronomic importance, the book was published in
1827 in Boston by Monroe & Francis, with two additional printings in
1828 and 1843.
Roberts was a butler in the household of the Honorable Christopher
Gore, Senator and Governor of Massachusetts. His book is remarkable
for several reasons. It offers one of the most detailed discussions of that
period on the proper management of a fine, upper-class New England
household. It gives advice to servants on how to behave, how to perform
their work, and how to use the variety of new household utensils and
equipment then becoming increasingly available. Although Roberts
comments on the responsibilities of the employer, he is generally more
interested in teaching other servants how to act.
His work is one of the first to help encourage young black men to
become the finest professional house servants. He offers specific, detailed
suggestions to them to ensure their advancement and tenure. In addition
to his influence on black employment patterns, Roberts was active in
various organizations promoting black interests.
One indication of the influence of The House Servant's Directory is its
inclusion in the library at the Hermitage, President Andrew Jackson's
home in Tennessee. One of a handful of culinary books in the Hermitage
library, it shares honors with Mrs. Randolph's The Virginia House-wife, the
first southern cookbook.

Roberts' book has long been known to culinary bibliographers, and
facsimiles and reprints are available. This book is of New England; there
is nothing either African American or southern about the recipes.
Tunis Campbell's Hotel Keepers, Head Waiters and Housekeepers' Guide, published
in Boston in 1848, is known to bibliographers, but it has been little
examined due to its rarity.
Born in New Jersey early in the 19th century, Campbell attended an
Episcopal school in New York and was trained for missionary work in
Liberia. But he became increasingly opposed to the planned removal of
blacks from America to Africa, "having long since determined to plant our
Between 1832 and 1845, he became a social worker, reformer, abolitionist,
and an active participant in anti-slavery causes. During this time, he
worked in New York as a hotel steward, the last three years as the principal
waiter at the Howard Hotel. Then, for an undetermined period, he
worked at the Adams House in Boston. While there he wrote his Guide,
one of the earliest manuals written by any American on the supervision
and management of first-class restaurants and hotel dining rooms.
Campbell's book is evocative of a military manual. He gives detailed,
exacting instructions, with illustrations, for the dining table service
brigade. As careful as he is to instruct and train his waiters for their
responsibilities, he is equally voluble in telling the employers that they
also have a responsibility to treat their help with respect and dignity.
Hotel Keepers, Head Waiters and Housekeepers' Guide deserves to be better
known, but only a few copies of the original exist, and, to my knowledge,
there is no facsimile in print at present. Campbell is better known to
American historians for his non-culinary contributions, including his
many years as a powerful force in Reconstruction politics in Georgia.
Abby Fisher's What Mrs. Fisher Knows About Old Southern Cooking was printed
in San Francisco by the Women's Co-operative Printing Office in 1881.
Until the discovery of Malinda Russell's work, this book was considered
the earliest black-authored cookbook.

xiii
Mrs. Fisher was an ex-slave who could neither read nor write. Born in
South Carolina, she achieved fame in San Francisco, where she had a
business of pickles and preserves manufacture. Her cookery was awarded
medals and diplomas at several California fairs, including two medals in
San Francisco in 1880 for "best pickles and sauces and best assortment of
jellies and preserves."
Mrs. Fisher's collection of recipes, with origins in the plantation kitchens
of the pre-Civil War South, was published with the assistance of named
benefactors in San Francisco and Oakland. Her book is perhaps the
earliest California imprint of importance beyond the confines of the
state. Because of its scarcity it was little known until recently, but several
facsimiles have made the book more widely available.
Uncovering the shrouded origins of the first known black cookbook
in the United States is only one of the mysteries of American culinary
history that remain to be solved. There are several other major questions
to tempt the historically minded—books whose authors' identities and
lives are hidden beyond what they themselves provide within the pages
of their works.
Who, for example, was Amelia Simmons, the self-labeled "American
Orphan," author of the first American cookbook (1796)? Who was Mrs.
Esther Levy, "neé Esther Jacobs," author of the first Jewish cookbook in
America (1871)? Or who was Mrs. W.R. Sanner, whose recipe collection
is the basis of more than a dozen charity cookbooks published between
1907 and 1915 in states as diverse as Ohio, Nevada, and California?
Each of these women deserves to be better known.
I am confident that making this facsimile of A Domestic Cook Book available
to a wider public will stimulate further research that may allow that
indomitable spirit, Malinda Russell, to take her rightful place at the
American culinary history table.
Malinda Russell's story is an American story. She has overcome.

xiv
Acknowledgements
Many persons made the publication of this facsimile possible. Most
notably, Malinda Russell and A Domestic Cook Book would never have come
to light were it not for the loving support of my husband, Dan Longone,
and the vision of John Dann, director of the Clements Library.
Staff members and culinary docents at the Clements who have worked
tirelessly on this project include:
Susan Berman
Shneen Coldiron
Pat Cornett
Ann Fowler
Clayton Lewis
John Thomson
Don Wilcox
Others who have made significant contributions include Lakshmi Shetty,
Teresa Sullivan, Brad Thompson of Inland Press, Ari Weinzweig, and
Zingerman's Community of Businesses.
I am especially grateful to the Office of the Provost, the University of
Michigan, for making this facsimile possible.
Janice Bluestein Longone
Curator of American Culinary History
William L. Clements Library, University of Michigan
March 15, 2007



DOMESTIC
COOK BOOK:
CONTAINING
A CARRTUL SELACTION OF USQUL BACRIPTS
'FOR THE KITCHEN.
BY
MRS. MALINDA RUSSELL,
AN EXPERIENCED COOK.
PUBLISHED BY THE AUTHOR.
PRINTED BY T. 0. WARD, AT THE "TRUJ NORTORËNDA % ortton,
PAW PAW, MIO
1866.

ОТТЕНОСТ
:00Я Д (20)
ритето
илирика от во контажи
и а н отдаг тус тях са
31000 T
UMIZA WA
Toiro, AT IS
A21

19
lenn
bere n u vova
ang
msd
an
terlid
od
b
o
od ledando tof ot bodie
ora ot qod da to
A SHORT HISTORY OF THE AUTHOR.
me
C
017
CU
91
u o p
u do serrato
I was born in Washington County, and raised in Green County,
in the eastern part of Tennessee. My mother, Malinda Russell,
was a member of one of the first families set free by Mr. Noddie, of
Virginia. I am the daughter of Karon, the youngest child of my
grandmother. My mother being born after the emancipation of my
grandmother, her children are by law free. My mother died when
I was quite young. "At the age of about nineteen, I set out for
Liberia ; but being robbed by some member of the party with whom
I was traveling, I was obliged to stop at Lynchburgh, Virginia,
where I commenced cooking, and at times traveling with ladies as
nurse; and always received the praise of being faithful. The fol-"
lowing is a certificate given me by Doct. More at the time I started
for Liberia:
103030 bu
*** We, the undersigned, have been acquainted with Malinda
Russell, a free woman of color, for the last eight or ten years, and
certify that she is a girl of fine disposition and business-doing habits
Her moral deportment, of late, has been respectable; and we have.
little doubt, should she reach Liberia, in Africa, to which place she
is now bound, that she will make a valuable citizen."
About this time I married in Virginia. Anderson Vaughan, my
husband, lived only four years. I have always been called by my
maiden name since his death, I am still a widow, with one child,
2. son, who is crippled; he has the use of but one hand. While in
Virginia, I kept a wash-house. The following is my advertisement:
"Malinda Vaughan, Fashionable Laundress, would respectfully
inform the ladies and Gentlemen of Abingdon, that she is prepared
to wash and iron every description of clothing in the neatest and

most satisfactory manner. Every article washed by her, she guar.
antees shall pass unscathed through the severest ordeal of inspection,
without the remotest danger of condemnation. She can conscien-
tiously boast of a proficiency in her business, and all clothing com-
mitted to her charge shall be neatly executed and well taken care
of. She hopes to receive, as she shall exert herself to deserve, a
sufficiency of patronage to insure her a permanent location. Her
charges shall correspond with the times. - ABINGDON, May 3. A
I returned to Tennessee, and, after the death of my husband, kept
& boarding-house on Chuckey Mountain, Cold Springs, for three
years. My boarders and visitors were from almost every State in
the Union, who came to the Springs for their health, After leaving
the boarding house, I kept a pastry shop for about six years, and,
by hațd labor and eggnomy, saved a considerable sum of money for
the support of myself and son, which was taken from me on the 16th
of January, 1864, by a guerrilla party, who threatened my life if I
revealed who they were. Under those circumstances we were
obliged to leave home, following a flag of truce out of the Southern
borders, being attacked several times by the enemy.
Hearing that Michigan was the Garden of the West, I resolved
to make that my home, at least for the present, until peace is
restored, when I think of returning to Greenville, Tennessee, to try
and recover at least a part of my property.
This is one reason why I publish my Cook Book, hoping to re-
geive enough from the sale of it to enable me to return home. I
know my book will sell well where I have cooked, and am sure those
using my receipts will be well satisfied. 10
FT
Paw Paw, Mich., May, 1866. I donor odl a debit
8 On
W
m
the
d
a
y i battan Tour DA
n uut loubouil bundan
dit nie ma mobor
al
tros
s
abailali

RULES AND REGULATIONS OF THE KITCHEN.
The Kitchen should always be Neat and Clean. The Tables
Pastry Boards, Puns, and everything perluining to Cookery,
should be well Cleansed.
(evez
122
I have made Cooking my employment for the last twenty years,
in the first families of Tennessec, (my native place,) Virginia, North
Carolina, and Kentucky. I know my Receipts to be good, as they
always have given satisfaction. I have been advised to have my
Receipts published, as they are valuable, and every family has use
for them. Being compelled to leave the South on account of my
Union principles, in the time of the Rebellion, and having been
robbed of all my hard-earned wages which I had saved; and as I
am now advanced in years, with no other means of support than my
own labor; I have put out this book with the intention of benefiting
the public as well as myself.
I learned my trade of Fanny STEWARD, a colored cook, of Vir-
ginia, and have since learned many new things in the art of Cooking.
I cook after the plan of the “Vmania HOUSEWIFE."
MALINDA RUSSELL.
om now
Ve
20S
Own
e molto
o
no lado las o

RECEIPTS. *
Salt Rising Bread.
To a half pint warm water, a pinch of salt; stir to a thick batter
and keep warm until it rises. To one pint of this rising add three
pints warm water, a little salt, and a small piece of lard. Knead
the dough until smooth, make into rolls, keep warm until it rises ;
bake quick, but do not scorch,
Soft Ginger Bread,
Two quarts flour, 3-4ths lb lard, 3-4ths lb sugar, three teaspoonfule
cinnamon, two of ginger, one of allspice, one pint sour milk, molasses
to make a stiff batter, one teaspoonful soda dissolved in milk.
Soft Ginger Bread.
One quart molasses, one cup sugar, 1-4th lb lard, three eggs;
beat sugar and eggs well together; one gill sour milk, one table-
spoonful soda dissolved in warm water, two tablespoonfuls ginger,
flour enough to make a soft dough. Knead well, roll, and bake in
a quick oven,
Cream Cake,
One and a half cup sugar, two cups sour cream, two cups flour,
one or two eggs, one teaspoon soda; flavor with lemon.
Sally Dough Cake, gal
Three cups sugar, one cup yeast, three cups sweet milk, three
eggs; beat to a thin batter, set over night. When light, add one
cup butter, flour to make a stiff batter. Keep warm until it rises
the second time. Paper and grease the pan before rising the last
time; bake in a blow oven.
White Mountain Cake.
One cup white sugar, two eggs, one-half cup butter, one-half cup
sweet milt, one-half teaspoonful soda, one teaspoonful cream tartar,
two and ope-balf oups flour.

Queen's Party Cake.
One quart sout cream, six lbs sugar, six lbs butter, five lbs rai:
sins, five lbs currants, one and one-half lbs figs, one ounce cloves,
one ounce cinnamon, one and one-half nutmeg, extract of lemon or
vanilla, whites of eighteen eggs, yelks of ten eggs, the teaspoonful
Boda, two teaspoonfuls cream tartar, tour to stir quite stilt.
Ime
Plain Pound Cake
One lb sugar, one lb flour, one nutmeg, 3-4ths lb butter, twelve
eggs, half gill brandy. Paper and grease your pans well; bake in
a moderate oven.
or Cork Cake.
Three cups sugar, one cup butter, one cup bout cream, five cups
flour, five eggs, one teaspoon soda, one teaspoon creatn tartar; flavor
with lemon.
Sponge Cake.
One lb sugar, twelve eggs; take out one yelk; ten ounces flour
beat the yelks and sugar together well; beat the whites to a stiff
froth; gradually mix together ; flavor with lemon; bake with a
gradual heat, RESERVIE
Dover Cake. com
Two cups sugat, four eggs, one cup butter, one cup sour cream,
three cups unsifted flout'; one teaspoon cream tartar, one teaspoon
Boda; flavor to taste.
Washington Cake.
Three cups sugar, 'six eggs, one cup butter, one cup sour milk,
one teaspoon soda, three cups flour, one teaspoon cream tartar;
flavor with lemon to your taste.
Bread Dough Cake.
|| One pint light bread dough, three eggs, two cups sugar, one cup
butter, fill with fruit or carraway seeds; stir together well, put in
cake pan, let it rise, bake moderately. This cake, if made with
fruit and iced, will keep a long time.
ns
ne
Grated Bread Cake.
Grate one quart stale bread, six eggs, one and a half cup butters
three cups sugar, one pint milk, two teaspoons cream tartar, one
teaspoon soda, obe grated nutmeg, three tablespoons flour ; bake in
a moderate oven,
Cream Cake.
N
o n
One cup and a half sugar, two cups sour cream, one teaspoon
soda, three cups flour, lightly measured, one grated nutmeg; bake
in a moderate oven.

Fruit Cake
One lb flour, one lb sugar, 3-4ths lb butter, two lbs needed rai-
ins, two lbs currants, one Ib citren, one and a half lb almonds, half
unce mace, one gill rose water, one wine-glass brandy, ten eggs.
Wedding Cake.
Three lbs flour, three lbs butter, three lbs sugar, six lbs currants,
six lbs raisins, one ounce nutmeg, ono ounce cinnamon, one ounce
cloves, half gill brandy, one gill rose water, thirty egge.
Rich Black Cake,
Two cups sugar, one and a half our molasses, two cups butter,
one cup sour cream, four cups unsifted flour, eight eggs, one and a
balt lb raisins, one Ib citron, one lb currants, one tablespoon mace,
le do. cloves, one do. cinnamon, one wine-glass brandy, one do,
rose water, extract of lemon.
and Fruit Cake.
Four eggs, one cup sugar, two cups molasses, one and a half cup
butter, one cup new milk, one lb raisins, two cups currants, one tea.
spoon soda, three ounces cinnamon, nutmeg, citron, four cups flour.
ang
Yoga
Cocoanut Sponge Cake.
Quarter lb white sugar, whites of four eggs, beat the eggs to a
broth, one tablespoon flour, one grated cocoanut; mix the ingre-
dients, bake in small shape, in a slow oven,
11 12
Allspice Cake.
Three-fourths lb butter, one lb flour, eight eggs, half teacup sour
cream ; beat the yelks, sugar and cream together; one tablespoon
cloves, one do. cinnamon, one do, mace, one do. allspice, one gill
brandy, lemon extract, one gill rose water, one nutmeg, one small
teaspoon soda, one do, cream tartar, mixed in the flour, bake in a
moderate oven.
Marble Cake.
Tre WHITE.-Half lb butter, whites of fourteen ogen 3-4ths lb
flour, half gill brandy; flavor with lemon.
THE DARK -The yelks of eight eggs, two teacups sugar, one do.
butter, one do. sour cream, four cups flour, half cup molasses, flavor
with cinnamon, cloves, nutmeg, or mace; two teaspoons cream tar-
tar, one do, soda; beat the yelks and suga- together until very
light. Paper and butter the pan, first a layer of the white, then
of the dark, alternately, finishing with the white.

Elizabeth Lenion Cake.
Two cups sugar, one cup butter, one cup milk, five cups flotir, siz
egus, one tablespoon cream tartar, rind and juice of one lemon.
Elizabeth Cake
Three coffee cups flour, one and a half do. sugar, 3-4tls do. milk,
one tablespoon butter, three and a half nutmegs, juice and rind of
one lemon, 1-4th lb curants, one tablespoon cream tartar and soda.
Cream Cake.
Six cups sugar, six do. sour cream, twelve eggs, three cups butter,
two teaspoons cream tartar, two do. soda, twelve cups flour; grate
two nutmegs to flavor.
Stir Cake,
One cup butter, one do, sugar, two do. flour, one do. milk, two
eggs, two eren teaspoons cream tartar, one do. soda; flavor.
Almond Sponge Cake.
Three-fourths lb sugar, half lb flour, ten eggs; beat the sugar
and yelks together until light; beat the whites to a stiff froth; ono
and a half lb chopped almonds rubbed in flour stirred in; add the
whites of eggs, one gill brandy, half gill rose water, extract lemon.
Bride's Cake.
One lb sugar, one lb butter, whites of twenty-four eggs beaten to
h stiff froth, one lb flour; cream the butter, then cream butter and
sugar together; mix gradually; one gill brandy; flavor with peach
or lemon ; bake with gradual heat.
Gold Cake.
One lb white sugar, one lb four, 3-4ths lb butter, yelks of twenty
oggs; beat sugar and eggs until light; beat half the yelks with the
sugar until very light, the rest with the butter; mix together
gradually one gill brandy and half gill rose water; mix in the flour
une teaspoon cream tartar, half do. soda; bake in a slow oven.
Raisin Cake.
One lb sugar, one lb sugar, 3-4ths lb butter, twelve eggs, two lbs
raisins chopped; beat the sugar and butter together, add the yelks
well beaten with butter and sugar, mix with the flour one teaspoon
soda and cream tartar, add the whites beaten to a stiff froth, ond
grated nutmeg, and one gill brandy; bake by a gradual heat.

Citron Cake.
One lb sugar, 3.41 pound butter, one lb flour, whites of twenty
eggs, one ib citron, sliced thin and rubbed in four; beat butter and
fligar until light; one teaspoon creamı tartar and half teaspoon soda
mixed in the flour, one yill brandy, one do rose water; flavor with
peach or vanilla,
Rose Cake.
Three-fourths lb sugar, half lb butter, 3-41tlis lb flour, whites of
fifteen eggs beaten to a froth; cream the sugar and butter together,
add the flour and whites of eye, half will brandy, flavor with lemon;
one tablespoon cochineal with a small piece of alum tied in a ba?
soaked in warm water one hour. Grease papor your pan, spread
& layer of dough, dip your bay in a solution of warni yoda water,
then squeeze the ba over the dough; add another laying of dou h
and cochineal alternately; babe with moderate heat.
VO
Lorf Jell Cale.
One lb sugar, 3-4ths lb butter, one lb flour, ten eggs beaten
separately, one gill sour cream or milk, one teaspoon creum tartar,
one do. soda, one nutme.; mix and bake in a loaf until well done.
Slice the cake while warm, and spread with jell, laying the slices
together and iceing the loat.
2 Ginger Pound Cake.
One pint molasses, half lb sugar, half pint sour milk, one teaspoon
eream tartar, two do, soda, 1-4th lb lard; melt the butter and lard
with the molasses until lukewarm, stirring all the tim ; five cups
flour; beat the sugar aud ydks together until light; one table-
spoon ginger; add the whites, beaten to a stiff froth; ice while
warm.
Sponge Cake.
One lb sugar, half lb flour, ten egys, juice and grated rind of a
lemon.
Seed Cakes.
Four cups flour, one and a half do. cream or milk, one half cup
butter, three eggs, one half cnp carraway seeds, one teaspoon sale-
ratus, one do, rose water; make into a stiff paste; cut out with a
tumbler; bake thirty minutes.
Almond Sponge Cake.
Eight ounces almonds blanched and pounded, two ounces flour,
half pound sugar, the yelks of seven eggs, and the whites of five
eggs..

Queen Charlotte's Cake.
One lb flour, one ib enrrants, one lb suvar, half lb butter, four
eggs, ove gill brandy, one gill wine, oue gill cream, spice to taste;
buku in a loaf.
Loaf Cake.
om
Two lbs dried and sifted flour, one pint new milk, blood warm,
1-4th lh butter, 3-1ths Ib sugar, one pint honie-brewed yeast, three
erus, one Ib stoned raisins, one nutmeg, a glass of wine if you liks.
Rub the butter and sugar to a crem, add the four and the other
ingredients; let it rise over night; take one hour and a half in a
slow oven, TA
Lemon Cake.
One cup butter, three do. powdered sugar, rubbed to a cream,
velks of five egro weil benten, one teaspoon soda in a cup of milk.
juice and rind of one lemon, add whites of eros beaten to a stiff
froth; sift in four cups flour, and bake.
Jelly Cake.
ad
One half cup butter, two cups sugar, one cup milk, two eggs, two
teaspoons cream tartar, one do. soda; mix a little stiff, bake thin ;
when cold, spread with jelly.
Flannel Cake.
One quart sweet milk, stir to a thick batter with flour, two table-
spoous yeast; let it rise over night; in the morning break in three
eggs, stir in two tablespoons lard.
Mush Cake.
Make a thin mush; add two tablespoons melted lard, one pint
sweet milk, three ergs; mix a batter to the consistency of pancakes.
Pour the hot nuush into the batter, stirring it well; and bake ou o
yriddle.
Coffie Cakes
Bake soft boiled rice; add twice as much flour as rice, a handful
Indian meal, and a little yeast; mix over night, and bake in the
morning.
Indian Cake.
Two cups meal, one do, flour, one do, cream, one do, milk, one
do. sugar, three eggs, one teaspoon soda, one do. Sait. i 1938
Fried Rice Oakes.
Rub into a quart bowl of soft boiled rice one cup milk and two
egg8; mix till smooth; put out in small cakes with flour enough to
form them, and fry.

Indian Meal Batter Cakes,
To one quart Indian meal add ope tablespoon lard, and enough
· hot water to scald the meal; stir it smooth; add enough sour milk
to make a batter; break in two eggs; put into a pint of flour two
teaspoons of soda and two do. of cream tartar; stir this in last, and
bake on a griddle.
Rice Batter Cakes.
One pint rice; after being cooked, stir in the rice while hot, half
pint Indian meal, three eggs, one pint sour milk, one pint flour ;
melt a tablespoon of butter or lard, stir in the butter, add more
milk if too thick, one and a half teaspoon soda ; bake on a griddle.
Drop Ginger Cake.
One pint molasses, one cup sugar, one do. sour cream, three eggs,
one cup melted butter, three teaspoons soda, one do. cream tartar;
heat the molasses and butter together; beat the sugar and eggs
together : put the soda and cream tartar in the flour, make a stiff
batter, almost a dough; one tablespoon ginger; dr pinto a buttered
dripping-pan; bake moderately, without scorching.
Boiled Iceing.
Beat the whites of four eggs to a stiff froth; boil one lb crushed
sugar until it ropes and spins off in threads; then turn the boiling
sugar slowly over the eggs, stirring thoroughly and beating; flavor
with lemon, peach, or vanilla.
Sugar Drop Cake.
One Ib sugar, six eggs, one cup butter, one do. sour cream, half
Jb stoned raisins, half lb citron, two teaspoons cream tartar, one do.
soda; chop raisins and citron fine; half lb English currants, one lb
flour; rub the fruit in four ounces more flour, beat the eggs sepa-
rately, stir the fruit in last; two teaspoons cloves, two do..cinnamon,
one grated nutmeg, two teaspoons mace. Butter sheets of paper,
lay in a dripping-pan, and bake moderately, iceing while warm.
Strawberry Short Cake,
Make the cake the same as cream biscnit; crush and strain the
þerries, stirring them thick with white sugar, bake in sheets; split
the cake while hot, butter well and cover with berries, stack in a
ateak dish, turn sweet cream over it, and eat while hot for tea.
CS
Cold Iceing.
c. One lb pulverized sugar, break in the whites of fire egos on the
sugar, beating with a silver spoon or wooden paddle; pound a
lemon and squeeze in the juice,

18
Raspberry Tea Cake.
One eup white sugar, one pint sour creain, three tablespoons
melted butter, three cups flour, one and a half teaspoon soda, two do.
cream tartar, grated nutmeg, mix into a batter; pour over sheet
paper into dripping-pan; bake in a quick oven; when done, cut into
squares, crush the berries, and sweeten to your taste. Cover the
cake with berries, and stack the same as Gell Cake.
Wafer Cake.
Three-fourths lb sugar, 1-4th ib butter, eight eges, half lb flour;
cream the butter; beat the yelks, butter, and sugar together until
light, beat the whites to a stiff froth, add all together, stir to a
batter, drop into yreased wafer irons, bake in a minute, take while
hot, roll them up and ice them.
Old Maids.
Whites of three eggs beaten to a stiff froth, one cup white sugar,
half cup flour, flavor with lemon, stir to a batter, and fry in hot
lard. When done, grate white sugar over them.
Boiled Iceing.
One lb white coffee sugar, boiled until it ropes; beat the whites
of three eggs to a stiff froth; turn the hot sugar slowly over the
egg, beating until it cools, then flavor with extract of lemon.
TREE Short Cake.
– One half lb butter, one pint sweet milk, soda the size of a bean;
mould quickly, not very stiff, roll into sheets, bake in a brisk oven.
Fried Cakes.
Two and a half cups sugar, one cup sour milk, three eggs, one
cup butter, one teaspoon soda; roll; cut with fried cake cutter.
Lemon Cake.
Cream one lb butter and one of sugar together; beat the velks
of twelve eggs and add to the butter and sugar; beat the whites to
a stiff froth, add one Ib flour and the whites gradually, one teaspoon
soda and cream tartar, in the flour grate the rind and juice of a
"lemon; bake in moderately; flavor with extract of lemon.
Plum Cake.
One lb sugar, one do, butter, eight egos, one lb flour, three Iba
stoned raising, three do. currants and citron, one glass wine, one do.
brandy, one half teacup molasses; spice to taste.
III

Plum Cake
Three Is flour, three do. ra sins, three do, butter: three do, sugar,
thirty eggs, four lbs currants, haif ounce cloves, one nutmeg, half lb
citron, one tablespoon ginger,
Soft Ginger Cake.
One lb flour, one dobutter, nine eggs, two quarts milk, a little
yeast; mix together warm.
Soft Ginger Cake.
One cup butter, one do, sour milk, three do. molasses, five do.
flour, three eggs, two teaspoons boda, raisins or currants.
Ginger Cake.
One pint molasses, one cnp butter, one pint milk, one tablespoon
ginger, three eggs; add flour to make a proper thickness to bake
in pans.
Sponge Cake
Eight eggs, one lb sugar, half lb flour, a little salt.
Pound Cike.
One lb sugar, one do. flour, 3-4tis do. butter, eight eggs.
Sweet Tea Cake.
One quart milk, one coffee cup butter, one lb sugar, yeast to raise.
Nameless Cake.
One teacup butter, one do. sugar, five eggs, one cup milk, two
cups flour.
Three teacups sugar, one do, butter, five do. flour, the whites of
seven eggs, two teaspoons eregm tartar, a scant oue of soda, one cup
the flour, soda to the mill.
Drop Cake.
One pint flour, half lb butter, half lb sugar, half of a nutmeg. *
handful of currants, two eggs, a large pinch of soda; bake ten or
fifteen minutes.
Cheap Sponge Cake.
ed One cup flour, two eggs, one cup sugár, large spoon sweet milk,
half spoon soda, one spoon cream tartar, a little salt, grated rind of
one lemon, one teaspoon butter; bake fifteen minutes.

Sponge Cale:
Two cups surar, two do, ilour, six eges, two teaspoong of cream
tartar. Put in the fiour one teaspoon soda dissolved in a little
milk, and stirred in when going into the oven.
New Year's Cake.
Three and a half le fleur, 3-4ths Ib butter, 1-4th lb powdered
sugar, seven eggs, half ounce ammonia, hali pint milk.
Shrewsbery Cake
One lb flour, one do. butter, one do. sugar, the whites of sixteen
eggs, spice to your taste.
Ieeing.
One lb sugar, whites of three eggs, cold water enongh to wet tho
rugar. Beat the eggs a little, put them in the sugar; let it boil
until it thickens, stirring it thoroughly all the time.
French Lady Cake.
Three cups sugar, one do. butter, six eggs, one cup sweet milk,
one teaspoon soda, two do. cream tartar, one wine-glass brandy, the
juice of one lemon, four cups flour; the soda dissolved in the milk,
the cream tartar in the flour.
DI
Graham Cakes.
One quart buttermilk, three eggs, one pint cooked rice, a little
salt, one tablespoon cream tartar, half tablespoon soda, flour to
make a thin batter; bake on a griddle.
TREMARKS.--As a great many ladies have wished to know how
I have such good success in making my eakes so light, I will say,
I first heat the oven hot enough for cooking, set in my cake, and
open the door; and for a common sized cake leave the door open
for about fifteen minutes, and for a large one, about twenty minutes.
When the cake begins to raise, close the door.)
Mrs. Roe's Cream Pie.
One cup good sweet cream, the whites of three eggs beaten to a
froth, one cup coffee sugar, the juice of one lemon. Bake with a
rich under crust.
-
Conell Rising. I
Take half a teacupful of conell with a little salt, turn boiling
water over it, stir it quite thin, keep it warm ; set it one morning
to bake the next. The bread made the same as salt rising bread,
using two or three table spoonfuls of the yeast.

16
Muffins.
Seven egers well beaten, one quart sweet milk, three tablespoons
melted tard, at lump of soda the size of a bean, flour to make a thin
batter. Butter the inuitiu ring, and bake in a quick oven.
Ginger Sponge.
Two cups molasses, one do, sugar, one do. butter, five eggs, two
cups sour milk, two teaspoons soda, two do. cream tartar, two do.
ginger, one do. cloves, one do, cinnamon, five cups flour.
ins
Cinnamon Cookies.
One cup sweet cream, two do, sugar, three eggs, half cup butter,
two tablespoons ground cinnamon. Beat the eggs and sugar well;
melt the butter; stir it with the eggs and sugar till smooth; then
add the cream, one teaspoon cream tartar, half teaspoon soda, flour
to make a soft dough; roll thin, and bake in a quick oven.
12
Ginger Crackers.
One pint molasses, one pint sugar, one teacup lard, one cup but-
ter, one teaspoon soda ; melt the molasses, lard and butter together,
until lukewarm; the yelks of eight eggs; beat the eggs and sugar
together till light; one tablespoon ginger, one do. cinnamon, one
do. cloves, one do. lemon, one nutmeg. Add the ingredients to-
gether, with flour enough to make a stiff dough; knead well, roll
thin, and bake in a quick oven; cut with cake cutters.
Cookies.
One lb white sugar, one pint cream, one ounce ammonia; flour
to roll.
Cookies.
One cup sugar, one do, sour cream, one do. butter, one teaspoon
soda ; flour to roll out.
Cookies.
Three teacups sugar, four eggs, one cup burter, one do, sour
milk, half teaspoon soda; flavor to taste; soft dough; roll thin, and
bake in a quick oven.
Jumbles.
One lb sugar, half Ib butter, seven eggs, one nutmeg, one tea-
spoon cream tartar, half teaspoon soda; flour to make a soft dough.
half teacup sweet cream; cream the butter; beat the sugar and
eggs together until quite light; roll and cut them; bake in a mo.
derate oven.
Jumbles.
TO
One lb flour, 3-4 hs lb sugar, one half lb butter, live eges, mace,
rose water, and carraway, to your taste.

Ons
Ginger Snaps:
One cup molasses, hall cup sugar, half cup butter, half cup boil-
ing water, teaspoon soda, two tablespoons ginger; pour the boiling
water over the butter, dissolve the soda in the water and butter,
then stir it to a cream; mix all together, with flour to make a stiff
dough, roll thin, and bake in a quick oven.
White Sugat Crackers.
Half lb sugar, 1-4th lb butter, whites of ten eggs beaten to a stiff
froth, half lb raisins seeded and chopped, half tablespoon lemon, onio
tablespoon rose water Cream the butter, beat sugar and butter
together until light; add the ingredients together, Hour to make a
soft dough ; run it through the jumble moulds, sprinkle it over with
white sugar, bake in a moderate oven; ice when cool.
Floating Island
One quart rich sweet cream, one lb loaf sugar, one pint Cognac
brandy, one gill wine, six eggs broken into the cream; churn in a
whip churn to a stiff froth, spread with gell slices of pound cake,
and lay it in the bottom of a float dish, and turn the float over it.
Boiled Custard.
Beat with six eggs sufficient sugar to sweeten the custard, then
boil half gallon new milk; stir in slowly the eggs and sugar, stir-
ring all the time; flavor with cinnamon bark, boiling it in the milk.
Whip Trifile.
Two quarts sweet cream, sugar to sweeten, one pint wine, ono
gill brandy, juice of one lemon, whites of six eggs; flavor with ex-
tract of lemon ; churn well in a whip churn, cut small pieces of
sponge cake, laying it in a float bowl; the trifle to be turned over
it after taking off the froth-putting the froth in wine glasses and
setting around the float bowl.
SPA
Wine Gell.
Two packages gelatine, one quart wine, one quart water. Put
into a kettle and simmer, pounding and squeezing in the juice of two
lemons, break in six egge, simmer all together 20 or 30 minutes ;
pour into a flannel bag and let it drip; the first that drips turn back
into the bag, letting it drip again. Pour into moulds, and set it
away to gell.
Ginger Pudding
One and a half cups molasses, half cup sugar, three eggs, ove
cup sour milk, half cup butter, three cups flour lightly measured,
one teaspoon soda, one do. ginger, one do. cloves, bake in quick oren,
DO

Charlotte Russc.
I One pint milk, 3-4ths lb sugar, half box gelatine. Put these
together, and set over a kettle of boiling water after the gelatine is
dissolved; beat four eges and stir in ; leave over the fire until it
looks clear, then let it cool. Beat to a stiff froth one pint cream,
add vanilla to taste; stir all together well and set in a cool place,
with ice or snow around it. When you add the egos, stir thor-
oughly; when cool, give it a hard beat. Put cake in a mould
stuck together with white of egg, and put the liquid inside, or serve
the cake and liquid separately.
Apple Jell.
One peck pared and cored tart apples, two quarts water: boil
and strain through a bag without pressilig; let it drip over night;
one pint sugar to two pints juice; boil quickly to a gell.
Blackberry Wine.
* To one gallon berries pour over them one quart boiling water,
crush the berries and strain through a hair sieve; add three pounds
Da
through singing, skimming every morning; tie over the top a thia
cloth, bottle and cork tight when through singing.
TI
Blackberry Cordial.
Boil a sufficient quantity of berries to make a gallon of juice ;
boil in a stone pot, setting it in hot water; strain through a bag
add three lbs white sugar to a gallon of juice; when cool, pour in
one quart brandy; bottle and cork tight.
Strawberry Cordial.
Two and a half lbs sugar to one gallon juice; put the barries in
a stone pot, setting it in hot water, boil and strain throug'i a bag,
mix the sugar with the juice, simmer half an hour; when cold, add
a quart of peach brandy, bottle and cork.
Quince Cordial.
Pare and core one half bushel quinces, putting into a brass kettle
with two quarts water, cook well, drain through a sieve, and then
through a bag, adding two and a half lbs sugar to a gallon juice;
Bil 15 or twenty minutes. When cold, add one quart brandy to
one gallon juice, bottle and cork.
Rice Milk.
One pint boiled rice to one gallon milk, twelve eggs; sweeten to
your taste, and flavor with lemon.

19
Chopped Apple Pie.
Chop your tört apples, break in six egys, half lh sugar, half lb
butter inelted; beat all together, flavor with nutmeg and cinna-
inon, adding one gill brandy and one gill wine. Paste the plate,
laying pastry over the top, and bake.
Baked Indian Meal Pudding,
Make a thin mush, beat six or eight eggs, stir in the mush balf
teacup butter, make a batter thick of Hour and sweet milk, putting
in the eggs. Stir the mush in the batter until smooth, grate in a
nutmes, bake slowly in a pudding pan; eat with rich sauce..
Baked Apple Pudding.
Pare and core twelve apples, put them into a pudding dish, with
one cup sugar and two of water; put in cloves and cinnamon ; 8ct
them in a slow oven to bake; beat the yelks of six eges with one
cup sugar, one pint milk, two tablespoons flour, turn this over the
apples, and cook until done; beat the whites of six eggs lightly with
# little white sugar, flavor with lemon; turn this over the fruit just
before taking from the oven; to be eaten with rich cream.
Spiced Currants.
Five lbs ripe currants, five Ibs sugar, two tablespoons cinnamon,
two do. cloves, one pint vinegar; boil two hours, or more, till quito
thick.
Currant Jelly without Cooking,
• Equal parts of juice and sugar. Stir it for three hours, and put
it in glasses. It will be firm jelly within three days.
Chow Chow.
One peck green tomatoes, half-a-dozen peppers, one dozen onions,
grated horse-radish; chop and scald in salt and water, drain in a
sieve, put into jars and pour spiced vinegar over it,
Lemon Jelly
One and a half ounces isinglass, one and a half lbs sugar, four
lemons, three pints boiling water. Lay the isinglass in cold water
half an hour, take it out and put it with the sugar and lemons
sliced. Pour on the boiling water, stirring it all the time strain
through a jelly bag. In warm weather, it will require more isin.
glass to stiffen well.
To Clarify Sugar for Preserving.
For each lb of sugar allow half a pint of water; for every three
lbe, the white of one egg. Mix when cold, boil a few minutes and
skira; let it 'stand ten minutes, skim again, and strain it.

20
Ripe Tomato Pickles.
Prick tomatoes full of holes, let them stand in salt and water two
days; then put them into fresh water one day, then would them in
vinegar. Peel and slice one dozen onions; put into a jar a layer
of onions, tomatoes, ginger, pepper, mustard and cloves, alternately,
until the jar is filled.
Tomato Catsup.
To one gallon tomatoes add four tablespoons cloves, one do,
mace, one do, cayenne, two do, allspice, eight tablespoons of white
mustard seed, two whole peppers, one ounce garlic, one pint good
vinegar, Boil away nearly half, strain, bottle and cork tight.
Raspberry Jam.
Allow one lb of sugar to one lb of fruit; boil the fruit half an
hour; strain one quarter of the fruit, and throw away the seeds;
add the sugar, and boil the whole ten minutes.
Gooseberry Jell.
Put your berries into a stone pot, set it in a kettle of boiling
water, covering it tight; let it stand until they burst; run through
A sieve, and strain through a bag. Allow one Ib and a quarter sugar
to one pint of juice; boil quick to a jell. "
Ripe Cherry Pie.
Remove the stems and stones; cover the bottom of a long tin
with the fruit, to which add a teacup of sugar and one of flour :
bake with an upper and under crust,
Cranberry Jam.
One quart raw cranberries to one lb white sugar. Simmer the
fruit one hour after adding the sugar, stirring all the time. Put
into bottles or jars, corking tight, Ready for any season.
Peach Marmalade,
Take clingstone peaches, peel and separate from the pits, put
them into a preserving bottle, with water enough to cook them
done ; mash thein fine, and stir them until smooth. To every lb of
fruit add 3-4ths of a lb white sugar, which is best to make them
clear. Stir three hours, cooking slowly. This will keep two or
three years by keeping it in sealed jars.
Spiced Currants.
Fire lba currants, four lbs sugar, one cup vinegar, tablespoon
cloros ground, two tablespoons pulverized cinnamon

21
Dried Ripe Mulberries.
Stem and scald the fruit. Take one gallon berries to one and a
half lbs sugar, drain them from the syrup, lay them on a piarter,
boil down the syrup quite thick, and turn it over the fruit. Set it
in an oven to dry, be careful not to scorch them. To be nged the
same as raisins for cakes or puddings. Put them into glass jars and
seal tight.
Green Tomato Preserves.
Five lbs green tomatoes sliced, half tablespoon alum powdered,
one tablespoon salt, one galton water; let them stand in this water
twelve hours; turn this ofl and put on fresh water, and let it stand
two hours. Take five lbs white sugar, and water enough to make
the syrup; put in the syrup, let it scald twonty minutes; lift it out
on a platter to stand twelve hours. Let the syrup come to a boil,
turn in the tomatoes and boil one hour, then skim out the fruit and
let the syrup boil. Put the fruit into jars--layer of fruit sprinkled
over with pieces of orange peel, grains of cloyes, and pieces of cin-
pamon, alternately, until the jar is filled. Pour it over the syrup
hot, and seal tight.
Peach Cordial.
Pare ripe cling penches enough to make a gallon of juice; boil
and strain them; add three lbs sugar, and simmer half an hour;
when cool, add one quart peach brandy; bottle and cork.
Ripe Cherry Pie,
Stem and stone the fruit. Paste a large pudding dish, take out
the cherries from the juice, fill the dish and cover with paste; set
in the oven to bake, boil the juice quite thick, sweeten to your
taste. When cold, add one pint sweet cream to the syrup; take ofl'
the top crust and turn the syrup over the cherries, returning the
crust.
Ripe Plum Pudding.
One pint sour milk. half it butter made into a dough. half tea
spoon soda; roll into a large sheet half a callon stoned plums;
scald and flour the sack, put the sheet of dough into the sack, turn
in the fruit and pinch the dough together at the top, tie the sack
tight and boil two hours. For the sauce, half lb butter, and one lb
butter; cream butter and sugar together; break in three eggs, beat
it until light; make it into rolls, to be sliced and eaten with the
pudding
Boiled Batter Pudding,
Three pints sweet milk, eight eggs, one teaspoon soda, two do,
salt; put into a bag, and boil three hour's. Sauce-Rub together
butter and sugar, break in three eggs, and stir till light; one grated
nutmeg.

Christmas Plum Pudding,
One lb sceded raisins, one do. currants, one do, flour, half do.
bread cruinbs, half do, suet, ten enes, 1--1th ib citron, and one pild
milk. It should be boiled at least three hours ; eaten with sauce
composed of sugar, butter and brandy, beaten very light. nl
Coll Water Biscuit.
To one pint cold water, a piece of lard the size of a teacup, one
and a half teaspoon salt; work it lightly in the pastry bowl, turn
out on the dough board, and knead and pound until it blisters.
Mould into biscuit, and bake in a hot oven.
To Make Lard Pastry
al
Two quarts flour, one and a half lb lard; divide the lart into
four parts; rub one part into the four with a knife, mix with coll
water to a consistent dough, roll the dough into sheets, spreading
the remainder of the lard over them, folding the sheets and rolling
again; salt-spoon of salt. Nice and taky,
Put Paste.
One and a half lb flour, 3-1ths do. butter; rub a quarter of the
butter, together with two teaspoons cream tartar and half teaspoon
soda, into the flour; spread the remainder of the butter over the
sheets, fold and roll again thin, and bake in patties for tarts,
Rice Pudding Boiled. E n
Pick and scald one quart rice; stone two lbs raisins; rub rico
and raisins together until thoroughly mixed, put in a bag into boil.
ing water, boil one hour. Make a sauce of one lb butter, one and
a half do. sugar, three pints water, one pirt brandy, nutmeg and
lemon.
Whortleberry Boiled Pudding.
Eight eggs, one quart sour milk, two tablespoons lard, four to
make a stiff batter, a little salt. Sprinkle them with dry flour, rub
them well, mixing them with the batter : scall the bag, and sprinkle
it with dry flour; turn it in, leaving room to rise. Boil with or
without a ham; eat with cream sauce or wine.
Sweet Potato Baked Pudding.
Boil six or eight large sweet potatoes, peel them, strain through a
colander, separate six eggs and one cup sugar, beat the yelks anil
sugar together until light, mix the potato and one cup butter while
the potato is warm; beat the whites to a stiff froth, and add them
last; flavor with nutmeg, a cup sweet cream three tablespoons flour.

Slice Apple Pie.
Paste a pudding dish; first a layer of sliced apples, kugar to
taste, cloves, nutmeg, cinnamon, and ginger, alternately, until
filled ; add half pint sater and ove gill wine; cover with rich
pastry and bake unti! done. To be eaten with sauce.
Sweet Potato Slice Pie.
Made in the same mander as abore, adding one gill brandy, one
do, vinegar, balf pint water, one grated lemon, rind and juice,
sugar to taste; paste the dish, cover the top; eat with sauce.
Cookies.
Two cups sugar, two do. sour milk, one cup butter, one teaspoon
foda, ope do. cream tartar, flour to make soit dough, ground car-
raway seeds; spriokle top with white sugar, roll and cut.
Apple Custard.
Boil and strain one quart apples, one balf Ib sugar, 1.4th lb
butter, sis egys, one pint sweet cream, one girl brandy, one gill
wine : beat the sugar and velks together until light, melt the but-
ter, cread the butter and apples together; separate the eggs, beat
the whites to a froth, put the whites in Jast, flavor with lemon ;
Hide a dish with paste, and turn in the custard ; bake in hot oven.
Irish Potato Custard.
Boil and strain through a sieve one dozen good sized potatoes ;
rub tbrough the sieve with the potato half lb butter, half lb sugar,
eight eggs; cream together the sugar, yelks, and potato; stir in
one piot sweet cream, one pint brandy, one gill rose water ; lemon
to the taste, Paste the dish richly wade, fill the dish, and bake
in a slow oven.
Pap Custard.
One quart sweet milk, boiled and thickened very thick with
flour, nearly balf lb butter; melt the butter in the boiling milk ;
twelve eggs, the wbites beaten to a froth, yelks and sugar one lb,
creamed ; flavor with nutmeg and lemon; add the whites before
flavoring. Paste and bake in plates.
Cheap Ginger Bread.
One cup sugar, balf cup molasses, two tablespoons melted lard,
two cups sour milk, two teaspoons ginger, two do. soda. Mix to
a soft dough, roll and bake.

24
Carvies' Plum Pudding.
Three eggs, eight Boston Crackers, one pint milk, 1-4th 1b
welted butter, one and a half cup sugar, one and a half lb stoped
and chopped raisins, balt teaspoon putmeg. half teaspoon cloves,
half toaspoon cippamon. Bake or steam three or four hours.
Sally Lun.
Three tablespoons yeast, two do, butter, two do. sugar, two eggs,
fluur to make thick as cake. Let it rise six hours; bake quick.
Trench Tee Biscuit.
Two lbs flour, two ounces butter, balf piot sweet milk, one egg,
half cup sugar, one cup yeast, half teaspoon soda.
Lemon Puff.
Sis eggs, one pint sweet milk, five tablespoons flour, a little salt;
bake in cups full twenty minutes. Sauce-Juice of one lemon,
put in as much sugar as you can beat the whites of three eggs,
pour over the top; eat while hot
MIX
Crullers.
Two cups sugar, one cup butter, one do. sour milk, six eggy,
one teaspoon soda, grated nutmeg, flour to mix a soft dough; boil
in lard.
Mary's Jumbles.
One lb flour, half lb butter, 3-4ths lb sugar, flve eggs; any
spice you like. of een
Apple Float.
Boil twelve large apples, remove the skin and strain through a
sieve, beat the whites of tep eggs to a stiff froth, sweeten to the
taste, and beat with an egg whip one hour, flavor with lemon; to
be eaten with cream.
med Boiled Trifle.
One half gallon boiled milk, eight eggs, leaving out the whites
of six ; beat the remainder with one half Ib sugar till light; turn
the boiling milk orcr the eggs, stirring briskly, then turn back into
the kettle, stirring all the while ; boil six or eight minutes, flavor-
ing with cinnamon or lemon peel. Bent the whites of six eggs to
a stiff froth, turning in a glass of cell, beating well; lay in a glass
dish three or four slices sponge cake, pour over the cake one half
pint brandy. When the trifles cool, pour into the dish, float it
with the eggs aud gell.
VO

Butter Pastry.
One lb eight ounces flour to one lb butter; cream and beat all
tlie water out of the butter; have it firm. Quarter the butter into
four quarters, taking ont four ounces of the fiour; take one quar-
ter of the butter and mix with the large quantity of the flour, stir-
ring with a knife, not using the hand; roll the dough very lightly,
sprinkling over the sheets the remaining flour and spreading them
over with the butter, folding and rolling alternately. Lay away the
dough on the slab, leave it one hour, cut in small pieces, roll thin,
lay three sheets in a patty and bake. To be used for tarts.
Cream Crackers,
Half pint water, one quart sour cream, half lb butter, half tez-
spoon soda, flour to mix a stiff dough, knead it well until it blis-
ters, as you do biscuit; to this quantity of dough lay on 3-4ths lb
butter, roll thin, spreading the butter over it, sprinkling with flour,
folding and rolling again.
To Make Hop Rolls.
One quart warm milk, melt in it a small piece of lard; beat the
yelk of one egg in one spoonful of sugar, mix in flour to make %
stiff batter, stir in three tablespoons of hop yeast, set away to rise
till morning, work in four to make a soft dough; if sour, add a
little soda, make into rolls, rise, and bake in a quick oven.
Mince Pics.
Five Ibs beef, four lbs suet, five lbs raisins, five lbs sugar, one lb
citron, eight crackers pounded fine, two lemons chopped fine, tbrec
pints cider, one quart molasses, one quart wine, one quart brandy,
one gill rose water, one quince boiled and chopped, two tablespoons
salt, eight teaspoons cloves, thirteen do. cinnamon, four do. mace;
grate nutmeg on the top of the pie; add bits of sugar before
baking. Mix molasses, crackers, cider and spice together, heat to
almost a scald, then mix it with the remainder of the ingredients.
Mix the sugar with the winc. If you like them richer, add fruits,
sugar, and spice.
Cracker Pie.
One Boston cracker, one cup water, juice and grated rind of a
Jemon, one cup sugar, piece of butter the size of a butternut. This
makes one pie.
Summer Mince Pie.
Four crackers, one and a half cup sugar, one cup molasses, ono
do, cider, one do. water, two-thirds do, butter. one cup chopped
raisins, two eggs well beaten, and stirred in the last thing. Brandy
and spice to taste. od: *

Molasses Custard.
One quart molasses, cicht eges, half lb butter; beat the egge,
then beat eggs and molasses together until light; add ginger, nut-
meg, and cinnamon.
Lomon Custard.
Yelks of twenty-four ears, one lb butter, two grated lemons ;
grate peeling and press out the juice; beat the butter, eggs, and
one lb sncar together until very light, flavor with lemon acid, line
the dish with paste, and bake.
Green Corn Dread.
Three dozen ears of corn grated, che egg, milk, a little salt.
Soda Rolls.
'To one gallon flour add one full tablespoon soda, and sufficient
sour milk to inake a soft dough; knead well, make it into large
rolls. Grease your hands well with lard, pat the rolls rough, lay
them into pans, and bake in a slow oven.
Cream Tartar Rolls.
Three pints flour, a piece of butter half the size of a hen's egg
rubbed into the flour; mix through the flour one tablespoon cream
tartar, dissolve in sweet milk one teaspoon soda, knead and pound
well, make in small rolls, and bake iu a quick oven.
Indian Meal Batter Bread.
One quart Indian meal, half pint flour, three egre, two table-
spooris melted lard, one cup and a half of sour milk, half cup hot
water, one teaspoon soda; stir well together, bake in a quick oven.
Tomato Catsup.
One gallon tomatoes, four tablespoons salt, four do. cloves, one
do. Cayenne, two do. alispice, eight.do. white mustard seed, two
whole peppers, one ounce garlic, one pint good vinegar. Boil away
nearly half, strain and bottle; cork tight.
Pickled Sturtions.
Soak them three days in salt and water, then pour off the brine
and pour on scalding hot vinegar.
Pickled Cauliflower.
Cook the cauliflower tender, put it in a jar, pour rinegar and
yood ground mustard scalded together over thom.

27
Pickled Peaches.
To one gallon vinegar add four lbs sugar; boil and seum. Take
clingstone peaches, fully ripe, rub off the down, stick into each
three or four cloves, put into a stone jar, pour over them the boil-
ng liquid, Cover the jar closely, set in a cool place for a week or
two. Pour off the liquor and boil as before, then return it to the
fruit boiling hot; cover carefully for future use.
Brandy Peaches.
Three dozen large ripe peaches, drop into hot ley, remove them
quickly, rub off the fur, drop them into cold water, let them soak
while preparing the syrup. Take three lbs sugar to one quart
peach brandy, boil to a syrup, drop in the peaches, let them barely
scald, lift them out on a platter and let them drip, put them into a
glass jar, cook the syrup well; before putting the syrup on, turn
over them half a pint of peach brandy, then pour on the syrup, and
put up in jars. Use white sugar.
Preserved Peaches.
Five Ibs sugar to five lbs peaches; while the syrup is making
prepare your fruit. Make the syrup of half the sugar, put the
peaches in the boiling syrup, cook about ten minutes; dip them out
and lay on platters until the next day; drain off the juice from
them, putting it with the remainder of the sugar into the kettle and
boiling to a thick syrup before adding the fruit, which must cook a
few minutes, then lift them out carefully and put in jars; boil the
syrup until waxy, then turn over the peaches.
Preserved Quince.
Prepare your syrup; when boiling, pare and core your quinces,
drop them in the liquid, and let them remain three or four minutes.
Skim them out and lay on platters, then boil the syrup till thick ;
drain the quinces, then weigh them, allowing one Ib sugar to one lb
of fruit; put all in the kettle and boil about twenty minutes; put
the fruit in jars, and turn over them the syrup.
Fried Rusk.
Two cups sugar, half cup butter, half cup yeast, half pint street
milk, three eggs, flour to make a thick batter; set away to rise ;
when light mix to a dough, rise again; roll; cut and fry
Muffins.
One pint milk, half cup butter, yeast and a little salt. flour to
make a batter

28
Pickled Pluma.
To seven Ibs plums take three lbs sugar, one quart vinegar, spice
to your taste. Scald every day until the plums are cooked.
Jumbles.
One cup of sugar, one cup of butter, one egg, a lump of soda the
size of a nutmeg.
Crackers.
One pint of milk, four ounces of butter, four eggs, flour as stiff
as you can make it.
Burst-up Rice.
Pick and wash a teacup of rice; turn over it boiling water; turn
it off, and turn it into a pint of boiling water; boil hard in 2 tin
basin closely covered; cook dry; season when done. Rice cooked
in this way is always wbite and nice.
Onion Custard.
Pare and boil twelve large onions ; mash when cooked soft, and
strain through a seve; stir in, while hot, 1-4th of a lb of butter;
beat half a lb sugar with the yelks of six eggs; stir into the sugar
three tablespoons flour, one pint rich crcam; stir all together until
smooth; one tablespoon cinnamon, half spoon cloves; stir well;
beat the whites of the eggs, and stir it in last; paste your pans with
rich pastry; bake in a quick oven.
Cranberry Baked Pudding.
Paste your pans with a thick rich crust, and cover it with berries:
add a little sugar if you like; then cover with a thin crust, and fill
with berries until four layings, then bake in a moderate oven; eat
with cream and sugar, or wine sauce.
Baked Batter Pudding.
Twelve eggs, half gallon sweet milk; beat the eggs until light:
flour to make a good batter; stir in a small teacupful of grains of
allspice, a little salt to your taste. Bake in a deep pan or Dutch
oven. To be eaten with sweet cream flavored with lemon or
vanilla.
Rusk.
One Ib sugar, seven eggs, half lb butter, one teacup good hop
yeast, made into a stiff batter over night; when light, work it into
a soft dough in the morning; let it rise again; make it out into
rolls; rise again; put a little soda in the flour if sour; bake in a
siou oven.

29
Fried Doughnuts.
One pint sour milk, three coos, two tablespoons lard, one tea-
spoon soda, salt, flour to make a not very stiff dough. Roll into
sheets, cut, and fry in boiling fat.
Bakers' Ginger Bread.
One quart molasses, quarter lb lard, three eggs, one gill sour
cream, one tablespoon soda, two tablespoons ginger, half tablespoon
clovce, one tablespoon cream tartar, flour to make a soft dough ;
put the soda and cream tartar in the flour, knead well, roll, cut in
mquares, and bake on sheets.
OHO
Preserved Oranges.
Boil the oranges till you can run a straw through the skin.
Clarify 3-4ths of a lb of sugar for cach lb of fruit. Take the
oranges from the water, and pour the hot syrup on them. Let
them stand one night; next day boil them until the syrup is thick
and clear.
Quinee Marmalade.
Rub the guinces with a cloth, cut in quarters; stew them in a
little water till tender enough to rub through a sieve. When
strained, put a lb of brown sugar to å lb of lour; set it on the fire,
and cook slowly until enough to cut smooth.
Orange Marmalade.
Boil the fruit, rub them through a sieve, take one pint of sugar
to one of orange; simmer slowly until it is a thick gell. Seal tight
in jars.
Blanc Mange.
Three pints sweet milk to half lb Irish moss; boil and stir fre-
quently, sweeten to your taste, and flavor with vanilla or lemon.
Strain through a bag, and turn into moulds.
Minute Pudding.
One quart milk, two or three eggs, and a little salt. When the
milk boils, stir in flour until thick enough to cut with a spoon or
knife. Sauce-cream and sugar; flavor with nutineg, lemon, and
Fanilla.
Ginger Nuts.
One cup sugar, one do. molasses, three eggs, half cup butter, half
cup sour cream, one tablespoon ginger, half do. cloves, full teaspoon
soda. Beat the sugar and eggs together till light; melt the butter
and molasses together; add all together, with four to make a soft
dough; roll, cut, and bake in a quick oven.

80
Sponge Pudding
One Ib suvar, twelve egos, half lb flour, two tablespoons ground
cimanion. Beat the sugar and yelks together until very light, and
the whites to a stift' froth; add toe fiour with the white egus, stir-
ring very lightly. Sauce-half pint brandy, one pint water, two
cups sugar, quarter lb butter; ilavor with peach. To be eaten
while warm.
Baked Berry Rolls.
Rub lard with flour with a little salt, water or milk to make
fufficient dough; roll thin spread over with berries: roll up t
crust and put into a dripping-pan in rolls close together until full,
then put into the pan butter, sugar and water; bake slowly. Sauce---
butter, sugar, brandy and water.
Potato Ferment Rolls.
One pint of water, one do. sweet milk, one do, ycast, a little salt,
flour enough to make a goft dough. When light, work in lard or
butter if sour, work in a little soda with the flour, knead well, then
break in a couple of eggs, knead well, make into small rolls, and get
where it will keep warm; it will rise in a few minutes; bake in a
quick oven.
Apple Jelly
Slice thirteen large apples very thin without paring them, then
cover with water, boil and strain, and to the juice add a half lb
white sugar, and as much lemon as your taste may direct. Clarify
with egg, and boil to a jelly.
Mutton Chop Pic.
Stew the mutton and season. Paste the side of the dripping-
pan, put in the meat with a strip of the crust rolled thin. Pour
over it the gravy, and cover with a crust.
Baked Peach Cobbler.
Scald and rub the peaches; stew until done; season with sugar
to your taste. Paste your pans, put in the fruit, dropping small
pieces of butter over it; cover with paste and bake. When done,
float the pie with the syrup from the fruit.
Cocoanut Pie.
One large cocoanut grated, the milk of the same, and four rolled
crackers. Boil two quarts of milk, a small piece of butter, four
eggs, the rind of one grated lemon. Sweeten to taste; paste at the
bottom.

Juico Leinon Pie
Two lemons, three are one teaspoon flour, little lump of butter,
little salt; grate the rind of the lemon, squeeze out the juec, peel
out the pain; add all together; bost eggs, sugar, and lemon
together; add sugar enough to fill a large bowl, and bake twenty
minates: 'This quantity will make two pies.
Maccaroni.
One pound powdered sagar, one pound almonds, the whites of
four eggs, two teaspoons cxtract Icmcn.
Steam Pum Pudding.
One cup chopped beef suct, one cap molasses, one do. warm milk,
one do, stoned raisins, one cup and a ha f four', one teaspoon soda,
cinnamon, coves, and muineg, a little.cf each. Butter the dish,
und steam four hours.
Biscuit.
One quart milk, one tablespoon sugar, two do. butter, a little
salt, three eggs, half cup yeast; have the mik as warm as the band
can bear. Stir quite stiff with flour.
Lemon Pie.
The grated rind and juice of one lemon, one cnp powdered sugar,
yelks of three eggs, two tablespoons flour, 3-4ths of a cup of water.
Take the whites of the eggs and three tablespoons sugar, beat to a
stiff froth, and turn it over the pie. When baked, set it in the oven
again and brown it. Use but one crust.
Cream Puff.
Two cups flour, one do, butter, half pint water; boil the butter
and water together; stir in the flour by degrees while boi ing; cool
it, then add five egos and one-fourth of a teaspoon of soda. Drop
on buttered tins, and bake in a quick oven. Dressing-One pint
mik, one cup sugar, two eggs, la f cup four; beat the eggs, sugar,
and flour together; stir them in the mi k while boi ing: flavor
with vanilla. Break the cake half round and fill with the cream,
which shou'd be made first. Do not beat the eggs for the cake or
for the cream. This quantity makes about fifty.
Miss Madison's Whim.
Two pounds flour, two do. sugar, one and a half do. butter, 12
eggy, one wine-g'ass brandy, two nutmegs and a half, one teaspoon
Boda, two pounds stoned raisins.

32
Sweet Pickles.
Seven 163 stomatoes, four lbs sugar. one ounce cloves, two do.
ciovamon,'one quart vinegar. Pour the vinegar, with the spices
and sugar, boiling hot over the fruit, ci.ree murniogs in succession,
then cuuk the fruit thoroughly; take it ou., aod buil the syrup 25
much as you like.
Delmonico Pudding.
Ose quart milk, three tablespoons corn starch; stir it in the
milk just befun boiling; boil three minutes; tako velks of five
pun and six tablespoons sugar; pour milk and starch on the eggs
and sugar, flavor and salt. Pour it into the dish you wish to serre
it in, and bake long enough to bold the ioeing Beat the whites
of the epos with three tablespoons sugar, lay in over the pudding,
set in the over, and browo a little.
Cream Sponge.
Two eggs, one cup sugar; break the eggs in a cup, fill the cup
with sweet cream, beat both together, one teaspoon soda, two do.
cream fartar, rab cream tartar in the flour.
Ginger Snaps.
Two cups sugar, two do. molasses, one cup and a half butter, one
tablespoon ginger, one do. soda, one teaspoon clores, two do, cin-
Damon, one cup sour milk, flour enough to make up.
Beef Suet Pudding,
Take suet, pick out all the strings and skin, then chop it very
fine, inix with flour, season with pepper, salt, summer savory,
sage, and sweet margery. Dress the inwards of the beef or of a
pig as you would for sausage. Stuff them, and boil slowly nearly
an hour, occasionally pricking them with a fork. When dope,
hang then up to dry; they are then ready for use at all sexsous.
Boil them over to warm when you wish to eat them.
Chicken Salad.
Boil two or three chickens; when cold, slice of all the white
meat, chop it fiue, chop celery enough to season it well, mustard
and black pepper to your taste; add strong vinegar, aod the yelks
of three egys boiled hard and rubbed to a crean.
Chicken Pie.
Stew and season your chicken well. Bake a rich flaky pastry,
lay it on a large platter, split the pastry in amall pieces, laying
between them the chieked and dressin
g

33
Indian Meal Pudding.
Into one quart of boiling milk stir one quart sifted meal; then
add one quart cold milk, two well-beaten eggs, half teacup sugar,
one do. flour, salt and spice to taste; stir it well, and pour into &
buttered dish; bake two hours; serve with butter.
Steamed Indian Pudding,
One pint sour milk, one do. sweet milk, one tablespoon sour
cream; stir in Indian meal to make a thick batter; add one tea-
spoon soda, one do. salt; steam three hours; serve with sweetened
cream. A handful of fruit, fresh or dried, stirred in, will be an
addition.
and
Carrot Pudding
One lb flour, half lb potatoes, half lb suet, quarter lb sugar, half
lb carrots; chop the suet, carrots, and potatoes; mix all well; add
raising and currants, boil three or four hours.
Mrs. H.'s Pudding
und
One pint sweet milk, one teaspoon soda, half cup molasses, two
cups Indian meal, one cup flour; steam two hours.
rise be Boiled Plum Pudding,
Take one lb suet chopped ; add one lb currants, one lb stoned
raisins, one lb flour, one pint milk, eight eggs, and one nutmeg;
beat the eggs well; mix thoroughly; boil four or five hours.
Potato Pudding.
Two Ibs potatoes boiled and mashed, half lb sugar, half lb butter,
six' eggs, one wine-glass brandy, and one nutmeg; line a dish with
paste, and bake.
Sos
Eve's Pudding
. Do
tay
Six ounces grated bread, six or seven chopped apples, six ounces
sugar, six do. currants, six eggs, nutmeg to taste, six ounces suet
chopped; boil three hours.
Kate's Pudding
One quart flour, two teaspoons cream tartar, one do. soda, one lb
opped suet, half lb currants, half lb raisins; mix with cold water
to a thick batter; boil two hours; eat with sauce.
{}} bn Kentucky Pudding.
no
One cup and a half sugar, one cup butter, five eggs, one teaspoon
soda, two do cream tartar, one cup milk, three do flour; bake in a
quick oven forty-five minutes.

24
Cookies
One cup butter, one do, sweet milk, two do. sugar, two teaspoons
cream tartar, one do. soda, Hour to roll; roll thin, ent in small
cakes; bake twenty minutes; any seed you choose.
Sugar Snaps.
One cup butter, two do, sugar, three eggs, one teaspoon soda, one
tablespoon ginger, flour to roll; bake quick.
Apple Float.
Whites of two beaten eggs; add a spoonful of sugar, sis apples
stewed and drained until quite dry; beat all together, then make a
soft custard, put in the bottom of a dish, lay the float on top of it.
Dried Apple Pudding.
Chop dried apples, wash and rub dry in flour, stir into a batter,
and boil in a bag; eat with butter sauce.
2
Blanc Mange.
To two ounces of gelatine put three pints rich milk, flavor with
lemon or vanilla, sweeten with white sugar. Put all on tho fire
cold, and stir frequently till all dissolve. Strain it, and when par.
tially cool, pour into your moulds.
A-la-mode Beef.
Take a round of beef, make a great many holes through it, roll
strips of raw salt pork in a seasoning of one half teaspoon each of
thyme, salt, pepper; and cloves. Draw through the holes these strips
of pork. Put six onions, two tablespoons milk, and one quarter Ib
butter in a saucepan, stew them tender, put all into a pot, with water
enough to cover them; let it cook slowly fire hours. Before taking
up, add a pint of claret wine if you choose.
Pottel Beef.
Take a beef shank, put it in water sufficient to cover it; boil till
tender : remove the bone and cartilage ; chop the meat fine, and
put back into the kettle with the liquor, which should be one quart;
simmer gently; season with salt, pepper, and mace to suit the taste.
When cool, cut it in sliees, to be passed around like dried beef.
Potted beef can be kept any length of time by chopping fine, sen.
soning high, and packing hard in a stone jar, setting it in a cool
plaee and covering closely.

35
Pressed Beef.
Sew tightly in a bag a round of beef. first sticking it full of cloves
and pepper. When about half-done, throw into the water a hand-
ful of cloves, with salt, pepper, and mustard. When cold, take off
the cloth, slice thin, and eat cold for tea.
Best way to Roast Beef.
Wash in warm water your beef, then rub in salt and pepper, and
dry flour nntil a moisture rises on the meat; put it into a dripping.
pan, setting it on a brick in the oven, keeping the bottom simmering.
the top with a quick heat, turning the roast often till done. The
juice that flows from the meat will cook it always sweet and tender.
2
@
1 SHT
One
RO
SORT
EK WIL
Forced Steak.
Grind the steak through the mill, then put it out into rolls; put
into a saucepan one tablespoon lard, seasoning the steak with pepper
and salt; add a very little water. Simmer until done, turning
often; chop onions fine, laying over the meat; baste the meat with
the liquid and onions. When done, make a butter and cream gravy,
and serve hot.
Turkey Pot Pie.
Cut the turkey into small pieces, and boil until done. Paste the
dripping-pan with rich pastry, lay on the meat, cut small strips of
dough, lay it among the meat, season with pepper and butter ; turn
the gravy into the pan and cover with crust, cutting a place in the
top, and bake moderately.
Calf Head Soup.
Dress the head and boil until done, remove the bones from the
meat, take all the meat from the upper part of the head and chop
fine, and put it into the soup, with chopped potatoes and carrots,
shives, pepper, salt, parsley, sweet margery, and a little butter. Stir
a little flour and milk together to thicken the soup. Make a hash
of the meat from the under jaw. Take the brains from the head.
beat up eggs as for an omelet, turn this over the brains after sea-
soning with salt and pepper. Melt some butter and turn on. Set
it in the oven to cook slowly. Skin and slice the tongue; put into
a saucepan, with butter, pepper, and salt. Stew dry,
To Boil and Dress Mutton Ham.
Perforate the ham, and put slices of onion in. Rub it with salt.
Canvas the ham, put in whole grains of pepper and cloves; sew it
tight, and boil until done. Take three spoons sugar, one half pint
Madeira wine, butter, thicken with flour; boil and turn it over the
ham with parsley.

36
One
To Cook Parsnips.
Pare the parsnips and put them into a bag, season with salt, boil
until done. When cold, slice, roll them in flour, and pepper them
Brown them in lard, and turn drawn butter over them.
To Cook Irish Potatoes.
Pare and boil quickly; when done, turn into a colander. Mash
them and dress with cream, butter, pepper and salt, pat them out
into cakes and bake them. A good way is to put in the yelks of
two or three eggs, and boiled codfish picked up fine, made into balls
with the potato, buttered and baked.
DAT
UW How to Cook and Dress Ocher
Boil in clear water or with vegetables; when tender, drain off
the water; dress it with butter, pepper and salt, and let it simmer
or fry.
Vegetable Oesters
Scrape and boil tender; mash them, dress them with butter, salt
and pepper. Pat them out and bake brown.
Beef Soup
Take the shank bone, boil until tender; chop fine, potatoes,
onions, and cabbage, and boil until done; season with salt, pepper,
parsley, rosemary, or sweet 'margery. Rub the yelk of one egg into
three tablespoons flour, rubbed into rolls and dropped into the soup
to boil.
Chicken Soup.
Boil one or two chickens whole with half a pint of rice until ten-
der. Take out the chickens ; make a batter of sour milk, two or
three eggs, a little soda, with fiourdrop this into the soup in
spoonfuls; pepper and salt to tasté. To dress the chickens, drawn
butter and pepper. Boil three or four eggs bard and slice them,
laying them over the chicken, with gell, sprigs of parsley.
How to Boil Fish.c
o m
Take pickerel, salmon, buffalo, or red horse: rub them with a
little saltpetre mixed with salt; put inside the fish whole grains of
pepper; sew them up tight in a cloth and boil three hours. When
done, turn them into a large platter; dress with drawn butter and
chopped parsley or rosemary. ee
Fricaseed Catfish.
# Boil in water with a little salt until done, then drain off the
water, and turn over the fish rich cream, butter, pepper, and a little
flour, and simmer slowly.

Ham Omelet.
Fry the ham about two minutes into a little hot fat, beat the
egys, season with salt and pepper; mix a little flour and water into
a batter, and stir into the eggs; turn this over the ham, and turn
quickly.
Rice Omelet.
Pat out into thin cakes cold boiled rice, beat the eggs and sea-
son, then drop the cakes into the egg, fry quickly, and turn into a
platter and butter them.
Fried Oysters.
Let the oysters stand in vinegar while you prepare a batter of
eggs or milk and four; season the batter to your taste; drop the
oysters into the batter, and fry in butter or lard.
Pickied Roast Pig. lo t o tutto
Dress and stuff your pig, put it into a dripping-pan and put it
baking; take one pint of strong vinegar, Madeira wipe, or currant
wine, put into a basin with half Ib butter; boil togethor; stir in a
little batter made of flour and water; baste the meat with this quite
often until done.
To
Magnetic Oil.
One ounce chloroform, one do. laudanum, one do, tincture of
colchicum, one do. capsicum, half do. castor oil, three do. alcohol.
Hi Black Ointment.
One ounce red lead, one do. sweet oil, one do. linseed oil.
Peleg White Sticking Salve.
Seven pounds rosin, one pound beeswax, one pound mutton suet,
two ounces gum arabic,
WO
Barbers' Shampooing Mixture.
One pint soft water, one ounce sal soda, half ounce cream tartar.
Applying a few spoonfuls, rub the roots of the hair thoroughly ;
use a little warm water at the same time, then wash well from the
head and apply a little oil. This should be done once a week.
Barbers' Star Hair Oil.
Castor oil six and a half pints, alcohol one pint and a half
citronella ard lavender oil half ounce each, mixed and well shaker

Cologne.
Take oil rosemary and lemon cach 1-ith oz., oil begramot and
lavender each 1-Sth oz, oil cinnamon eicht drops, oils clove and
rose fifteen drops, alcohol two quarts. "Mix and shake well two or
three times a day for a weck.
To Cure Corns.
Soak the feet fifteen or twenty minutes, night and morning, in
cool water; remove at each time all which can be removed, without
pain or bleeding; keep away all pressure.
Dentrifice, which removes tartarous adhesions, and induces a
healthy action of the gums
Dissolve oue ounce borax in one pint and a half boiling water ;
when cool, add one teaspoonful tincture of myrrh and one table-
spoonful of the spirits of camphor, and bottle for use. Take a
tablespoonful of the mixture to the same amount of warm water,
and apply at bed-time with a soft brush; a stiff bristle brush should
never be used, as they injure the guns.
Burns.
After applying sweet oil, serape the inside of a raw potato, lay it
on the burn. In a short time put on fresh potato; repeat it quite
often; it draws out the fire and gives immediate relief.
Toothache.
Alum reduced to powder two drachms, nitrous spirits of ether
seven drachms; mix and apply to the tooth; this is a certain cure.
Or put into the tooth a pill made of camphor and opium.
Restoring the Hair to its Original Color.
Lac Sulphuris two drachms, rose water eight ounces. Shake it
thoroughly, and apply every night before going to bed.
Cure for Rheumatism.
One lb sarsaparilla, one do. prickly ash bark, one do. cherry bark
off the root, one do. bittersweet root, half lb sweet fern, half lb
wintergreen. Boil down to one gallon, and add one quart rum.
Dose-one tablespoonful three times a day.
Magic Oil.
One ounce laudanım, one ounce chloroform, half ounce oil of
sassafras, one ounce oil of hemlock, half ounce Cayenne pepper, one
ource oil cedar, half ounce cainphor gum; add two quarts alcohol.

99
Elixir Paregoric.
Opium three dracluns, licorice ball 3-Ithis ounce or six drachms,
qum camphor three scruples or 1-Sth owce, oil anise two drachme
or 1-4th ounce. Bruise opium and licorice fine, put it into half
pint boiling water, and steep until thoroughly dissolved; put it into
a bottle, add the oil anise, benzoin and camplior. Shake thoroughly
several times in the course of twenty or thirty hours. It will then
be fit for use.
Cure for Corns.
Four ounces potash, two drops oil vitriol, one tablespoon alum
pulverized
Cure for Dropsy.
Queen of the Meadow steeped in water without washing the roots.
TODO
TI
Ginger Pop Beer
Five and a half gallons water, 3-4ths lb ginger root bruised, half
ounce tartaric acid, two and 3-4ths lbs white sugar, whites of three
eggs well beaten, one teaspoonful lemon oil, one will yeast. Boil the
root thirty minutes in one gallon of water. Strain off and put the
oil in while hot. Make over night; in the morning skim and bottle,
keeping out the sediment
Ice Cream.
Half lb loaf sugar to a quart of cream or milk, boil a soft cus-
tard, six eggs to one quart of milk, eggs to be beaten,
NI
e cris
Another is made as follors :
Boil one quart of milk; stir into it, while boiling, one tablespoon
arrow-root; wet with cold milk ; when cool, stir in the yelk of an
egg to give a rich color : five ninutes is enough to boil. In either
receipt put in the sugar after they cool; keep the same proportious
for any amount. The juice of strawberries or raspberries gires a
"color and flavor to ice creams--one ounce of extract to a gallon.
Break the ice well, one quart salt to one pail ice. Half hour stir-
ring and scraping down will freeze it.
To Preserve Wik
Put a spoonful of horse radish into a pan of milk, and it can be
kept sweet for several days.
To Prescrre Eggs.
Eggs can be kept good for months by this preparation : one pint
of course salt and one pint of urslacked lime in a pail of water.
Keep cool.


INDEX*
23
Apple
custard
float-1
float-2
jell
jelly
pie, chopped
pie, slice
pudding, baked
pudding, dried
34
Beef
a-la-mode
best way to roast
calf head soup
forced steak
potted
pressed
soup
cheap sponge
citron
cocoanut sponge
coffee
cork
cream sponge
cream-1
cream-2
cream-3
Dover
drop
drop ginger
Elizabeth
Elizabeth lemon
flannel
French lady
fried
fried rice
fruit-1
fruit-2
ginger
ginger pound
ginger sponge
raisin
raspberry tea
rice batter
rich black
rose
Sally dough
seed
short
Shrewsbery
soda
soft ginger-1
soft ginger-2
sponge-1
sponge-2
sponge-3
sponge-4
stir
strawberry
short cake
sugar drop
sweet tea
wafer
Washington
wedding
white mountain
34
35
36
Beer, ginger pop
39
gold
Biscuits
biscuit
cold water
French tea
22
24
Cauliflower, pickled
26
15
11
Charlotte Russe
29
23
11
11
15
26
Chicken
pie
13
Bread
bakers' ginger
cheap ginger
conell rising
green corn
Indian meal batter
Sally Lun
salt rising
soft ginger-1
soft ginger-2
graham
grated bread
hints (Remarks)
Indian
Indian meal batter
jelly
lemon-1
lemon-2
loaf
loaf jell
marble
mush
nameless
New Year's
plain pound
plum-1
plum-2
salad
2
soup
Chow chow
Cobbler, baked peach
30
Cake
allspice
almond sponge-1
almond sponge-2
bread dough
bride's
10
pound
Cookies and Crackers
cinnamon
cookies-1
cookies-2
cookies-3
11
Queen Charlotte's
Queen's party
*Page numbers correspond to those that appear on the original pages of A Domestic Cook Book.

xviii
23
34
Fish
catfish, fricaseed
how to boil
36
Jell
apple
gooseberry
28
36
25
16
29
Jelly
apple
lemon
17
cookies-4
cookies-5
crackers
cream
ginger
ginger nuts
ginger snaps-1
ginger snaps-2
jumbles-1
jumbles-2
jumbles-3
jumbles, Mary's
maccaroni
sugar snaps
white sugar
32
16
37
Milk, to preserve
16
28
Muffins-1
Muffins-2
24
39
31
34
Household hints and recipes
barbers' shampooing
mixture
37
barbers' star hair oil 37
black ointment
burns
cologne
corns, cure for
corns, to cure 38
dentifrice
38
dropsy, cure for 39
elixer paragoric
hair, restoring to its
original color 38
magic oil
magnetic oil
peleg white sticking
Mulberries, dried ripe
21
17
NO
Ocher, how to cook
and dress
36
Cordial
blackberry
peach
quince
strawberry
38
Old maids
13
salve
37
Omelet
ham
rice
37
Crullers
3>
rheumatism,
cure for
toothache
38
Currants
38
jelly
Oysters
fried
vegetable
Ice cream
37
36
39
without cooking
spiced-1
spiced-2
19
19
20
Iceing
Parsnips, to cook
36
boiled-1
boiled-2
cold
iceing
23
Paste
cream puff
lemon puff
31
24
puff
Custard
apple
boiled
floating island
Irish potato
lemon
molasses
onion
20
17
23
26
26
28
23
Pastry
butter
lard, to make
25
29
29
pap
Jam, marmalade, preserves
cranberry
green tomato 21
orange-1
orange-2
peach-1
peach-2
quince-1
quince-2
raspberry
Doughnuts, fried
29
Peaches
brandy
pickled
27
27
27
Eggs, to preserve
39
29
Pickles, sweet
32

xix
Pies
ω
ω
32
19
Trifle
boiled
whip
24
17
ω
30
Ο
25
35
Turkey pot pie
3
33
31
Whim, Miss Madison's
31
Indian meal
Kate's
Kentucky
minute
Mrs. H's
potato
rice, boiled
ripe plum
sponge
steam plum
steamed Indian
sweet potato baked 22
whortleberry
boiled
chicken
chopped apple
cocoanut
cracker
juice lemon
lemon
mince
Mrs. Roe's cream
mutton chop
ripe cherry-1
ripe cherry-2.
slice apple
summer mince
sweet potato slice
25
15
Wine
30
20
blackberry
gell
21
23
25
22
23
Plums, pickled
28
Rice
batter cake
burst-up
fried cakes
milk
Pork
mutton ham, to boil
and dress
pickled roast pig
37
35
37
omelet
pudding, boiled
Potatoes, Irish, to cook
36
30
26
Rolls
baked berry
cream tartar
hop, how to make
potato ferment
soda
24
25
34
30
19
26
28
19
Rusk
baked
fried
voo
Pudding
apple float-1
apple float-2
baked apple
baked batter
baked Indian meal
beef suet
blanc mange-1
blanc mange-2
boiled batter
boiled plum
carrot
Carvies' plum
Christmas plum
cranberry baked
Delmonico
dried apple
Eve's
ginger
21
Sturtions, pickled
26
33
33
24
Sugar
to clarify for
preserving
22
19
20
Tomato
catsup-1
catsup-2
pickles, ripe
26
20



DOMESTIC
COOK BOOK:
BY
MALINDA RUSSELL
A Free Woman of Color
Paw Paw, Michigan
1866
A Facsimile of
The First Known Cookbook by an Africah American
With an Introduction by Janice Bluestein Longone
From the Unique Copy in the
William L. Clements Library
Published by
the Longone Center for American Culinary Research
William L. Clements Library
The University of Michigan
Ann Arbor, 2007
On the Occasion of the Second Biennial Symposium
on American Culinary History
Regional and Ethnic Traditions
May 18-20, 2007
Limited Edition of 1000 copies
April, 2007 $25.00