| Selected 1863 RECIPES from Godey's Lady's Book |
| Here are some interesting recipes from my collection of Godey's Lady's Books, probabably the most popular middle-class women's magazine in the U.S. during the mid-late 19th century. Brush up on your "gills", "wineglass-fulls" and "quick ovens" and try at your own risk. NOTE: These are 19th century recipes. Sometimes they work and sometimes they don't. They're fun to try, though. The "cleaning" recipes are for enjoyment only...I wouldn't try them on real silks, kid gloves etc. Is isinglass edible? I'm not sure!!!!! |
January 1863
To HASH A CALF'S HEAD.—Clean the head thoroughly, and boil it for a quarter of an hour. When cold, cut the meat into thin, broad slices, and put
them into a pan. with two quarts of gravy; and, after stewing three-quarters of an hour, add one anchovy, a little mace and Cayenne, one spoonful of lemon
pickle, and two of walnut catsup, some sweet herbs, lemon-peel, and a glass of sherry. Mix a quarter of a pound of fresh butter with flour, which add five
minutes before the meat is sufficiently cooked. Take the brains and put them into hot water, skin them, and pound them well. Add to them two eggs, one
spoonful of flower, a little grated lemon-peel, and finely chopped parsley, thyme, and sage; mix well together with pepper and salt. Form this mixtm<e into
small cakes ; boil some lard, and fry them in it until they are a light brown color, then lay them on a sieve to drain. Take the hash out of the pan, and lay it
neatly on a hot dish, strain the gravy over it, and lay upon it a few mushrooms, forcemeat balls, the yelks of four hard-boiled eggs, and the brain-cakes.
Garnish with slices of lemon and pickles.
SCALLOPED OYSTERS.—Wash, out of the liquor two quarts of oysters, pound very fine eight soft crackers, or grate a stale loaf of bread ; butter a
deep dish, sprinkle in a layer of crumbs, then a layer of oysters, a little mace, pepper, and bits of butter ; another layer of crumbs, another of oysters, then
seasoning as before, and so on until the dish is filled; cover the dish over with breadcrumbs, seasoning as before; turn over it a cup of the oyster liquor. Set it
into the oven for thirty or forty minutes to brown.
CAKES, PUDDINGS, ETC.
IN making cakes it is indispensably necessary that all the ingredients should be heated before they are mixed; for this purpose everything should be prepared
an hour before the time it is wanted, and placed near the fire or upon a stove—the flour thoroughly dried and warmed ; the currants, sugar, caraway seeds,
and anything else required heated in the same way ; butter and eggs should be beaten in basins fitted into kettles or pans of warm water, which will give them
the requisite degree of temperature. Without these precautions cakes will be heavy, and the best materials, with the greatest pains, will fail to produce the
desired results. The following directions should also be strictly attended to: Currants should be very nicely washed, dried in a cloth, and then set before the
fire. Before they are used a dust of dry flour should be thrown among them, and a shake given to them, which causes the cakes to be lighter. Eggs should be
very long beaten, whites and yelks apart, and always strained. Sugar should be pounded in a mortar or rubbed to a powder on a clean board, and sifted
through a very fine hair or lawn sieve. Lemon-peel should be pared very thin, and with a little sugar, beaten in a marble mortar to a paste, and then mixed
with. a little wine or cream, so as to divide easily among the other ingredients. The pans should be of earthenware; NOT should eggs, or butter and sugar be
beaten in tins, as the coldness of the metal will prevent them from becoming light. Use no flour but the best superfine, for if the ffour be of inferior quality, the
cakes will be heavy, ill-colored, and unfit to eat; but if a little potato flour be added, it will improve their lightness. Cakes are frequently rendered hard, heavy,
and uneatable by misplaced economy in eggs and batter, or for want of a due seasoning in spices and sugar. After all the articles are put into the pan they
should be thoroughly and long beaten, as the lightness of the cake depends much an their being well incorporated. Unless you are provided with proper
utensils as well as materials the difficulty of making cakes will be so great as in most instances to be a failure. Accuracy in proportioning the ingredients is also
indispensable, and therefore scales, weights, and measures, down to the smallest quantity, are of the utmost importance. When yeast is used, a cake should
stand for some time to rise before it is put into the oven. All stiff cakes should be beaten with the hand ; but pound and similar cakes should be beaten with a
whisk or spoon.
LEMON PUDDING.—Take four ounces of butter, melt and pour it on four ounces of powdered loaf-sugar ; add the juice of a large lemon, with the rind
grated, and the yelks of six eggs. Line the dish with paste, bake it half an hour.
APPLE SNOW-BALLS.—Take half a dozen fresh apples, cut them into quarters and carefully remove the cores from them ; then put them together,
having introduced into the cavity caused by the removal of the cores, two cloves and a thin slice of lemon-rind into each apple. Have at hand half a dozen
damp cloths, upon each dispose of a liberal layer of clean, picked rice ; place each apple in an upright position in the middle of the grain, and draw the sides
of the cloths containing the rice over the same, tying them at the top only sufficiently tight to admit of its swelling whilst under the operation of boiling—three-
quarters of an hour will suffice. When released from the cloths they will resemble snow-balls. Open, add sugar, butter, and nutmeg to the fruit, and. serve
them up to table. The above will be found very wholesome and satisfactory food for children.
BATH BUNS.—Take a pound of flour, the rinds of three lemons, grated fine, half a pound of butter melted in a cup of cream, a teaspoonful of yeast, and
three eggs. Mis; add half a pound of finely-powdered white sugar; mix well, let it stand to rise, and it will make thirty, nine-buns.
AN ORANGE PUDDING.—Make a light paste, and roll U out to the extent you require it. Take your oranges, slice them with the rinds on, removing
carefully the pips or seeds from the pulp. Place a layer of fruit, well-sugared, within one side of the paste and turn it over the fruit, and repeat the same course
until the whole of the slices are disposed of. Fold the paste up at each end, so as to secure the syrup. Boil it in a pudding cloth. It constitutes, in some
families, a nursery luxury.
EVE'S PUDDING.—Grate three-fourths of a pound of stale bread, and mix it with three-fourths of a pound of fine suet, the same quantity of chopped
apples and dried currants, five eggs, and the rind of a lemon; put it into a mould, and boil it three hours; serve it with sweet sauce.
AN EXCELLENT PUDDING.—Take one pint and a half of milk, two eggs, and a small tablespoonful of flour ; mix the flour, with cold milk to the
consistence of thick cream ; boil the rest of the milk and pour, boiling hot, upon the flour, stirring all the time ; add a salt-spoonful of salt, sugar to your taste,
and, when cool, two eggs well beaten; have ready a buttered dish, pour the whole into it, grate lemou-peel or nutmeg over it, and bake thirty-five or forty
minutes ; it should be out of the oveu fifteen minutes before serving. It is delicious to eat cold with jam, tart, or fruit pie.
FOR CHAPPED HANDS.—Two ounces of white wax, two ounces of hog's lard rendered, half an ounce of spermaceti, one ounce of oil of sweet
almonds. Simmer all these ingredients together for a few minutes, then strain the liquid through muslin, and put it into pots. To be rubbed well over tlie hands
when going to bed, and sleep with, gloves on.
FEBRUARY 1863
ECONOMY OF THE TEA-TABLE.
As a test in general to distinguish genuine tea from the sloe-leaf, let it be infused, and some of the largest leaves spread out to dry ; when the real tea-leaf will
be found narrow in proportion to its length, and deeply notched at the edges with a sharp point, whilst the sloe-leaf is notched very slightly, is darker in color,
rounder at the point, and of a coarser texture.
In preparing the tea, a good economist will be careful to have the best water—that is, the softest and freest from foreign mixture. If tea be infused in hard
and in soft water, the latter will always yield the greatest quantity of the tanning matter, and will strike the deepest black with the sulphate of iron in solution;
consequently, according to the technical term, it will always be found "to draw best."
In the management of the tea-urn it may be observed that a polished urn may be kept boiling with a much smaller quantity of spirits of wine than when a
varnished or bronzed urn is used, so that a silver urn is absolutely an object of economy.
In order to make a good cup of tea. M. Soyer recommends that, before pouring in any water, the teapot, with the tea in it, shall be placed in the oven till hot,
or heated by means of a spirit-lamp, or in front of the fire (not too close, of course), aud the pot then filled with boiling water. The result, he says, will be in
about a minute a delicious cup of tea, much superior to that drawn in the ordinary way.
Tastes differ regarding the flavor of teas ; some preferring all black, others all green, and many a mixture of both in different quantities, though most persons,
when not fearful of their nerves, agree that fine hyson is the best. A good mixture, in point of flavor, we know to be two-fifths black, two-fifths green, and
one-fifth gunpowder, all being, of course, of superior quality.
Presuming all ladies to be intimately acquainted with the mode of making tea, yet to some a few hints may be serviceable:—
First, never make tea in any other than a highly-polished teapot; for it is a chemical fact that metal retains the heat longer than earthenware, and the better it is
polished the more completely will the liquid be kept hot, and the essence of the tea be extracted.
Secondly, see that the water be really boiling, not simmering, as is too commonly the case when taken from an urn, but kept either on the fire until boiled, or
iu one of those metal tea-kettles warmed by a spirit-lamp.
Tea retains its tlue flavor better if kept in little tin canisters, instead of a caddy. It is impossible to prevent tbe admission of air into caddies; therefore it is
better only to put a small quantity of tea into them at a time.
With regard to coffee, the best kind is always the cheapest. Burn it at home in small quantities, taking care, in using a close roaster, never to fill it more than
half. Turn the roaster slowly at first, more rapidly as the process advances, and keep up a lively fire by the repeated addition of chips or other inflammable
materials in small quantities. Burn it until of a light chestnut color. Keep it in close canisters or bottles. Grind it as wanted. Boil it in a vessel only half full, to
prevent
boiling over, in the proportion of one ounce arid a half to a pint of water. Put in a few hartshorn shavings or Isinglass, if you will; but if the coffee is taken off
the fire whilst boiling, and set on again alternately, until nothing remains on the top but a clear bubble, and then some poured out to clear the pipe, and poured
back again, it will be as fine as if cleared artificially. Long boiling does not make coffee stronger, but destroys its color, aud renders it turbid. In making
coffee, the broader the bottom and the smaller the top of the vessel, the better it will prove.
OYSTER PIE.—Take a large dish, butter it, and spread a rich paste over the sides and round the edge, but not at the bottom. The oysters should be fresh,
and as large aud fine as possible. Drain, off part of the liquor from the oysters. Put them into a pan, .and season them with pepper, salt, and spice. Stir them
well with the seasoning. Have ready the yelks of eggs, chopped fine, and the grated bread. Pour the oysters, with as much of their liquor as you please, into
the dish that has the paste in it. Strew over them the chopped egg and grated bread. Koll out the lid of the pie, and put it on, crimping the edges handsomely.
Take a small sheet of paste, . cut it into a square, and roll it up. Cut it with a sharp knife into the form, of a double tulip. Make a slit in the centre of the upper
crust, and stick the tulip in it. Cut out eight large leaves of paste, aud lay them on the lid. Bake the pie in a quick oven.
CAKES, PUDDINGS, ETC.
A PLAIN CAKE.—To three or four pounds of the best flour put two teaspoonfuls of yeast, and a tumbler and a half of lukewarm milk. Leave it half an
hour to rise then take six eggs, a little rose-water, and a quarter of a pound of pounded sugar; work it all well together, and beat it thoroughly for three
quarters of an hour Butter a mould, put in the dough, let it rise, and then bake it.
Another.—Take one pound of flour, a quarter of a pound of butter, a quarter of a pound of moist sugar, two eggs, a few caraway seeds, one gill of milk, a
tea-spoonful of baking powder. Bake it in a nice oven, not too quick.
ALMOND PUDDING.—Beat in a mortar half a pound of sweet, and a very few bitter, almonds with a spoonful of water; then mix four ounces of butter,
four eggs (which should be well beaten), two spoonfuls of cream, and cup of brandy; nutmeg and sugar to taste. -(The brandy should be warmed with the
butter.) Butter some cups well, and fill them half-full with the above mixture. Bake them thoroughly, and serve with butter, wine, and sugar.
GROUND RICE CAKE.—Break five eggs into a stew-pan, which place in another containing hot water; whip the eggs ten minutes till very light, then mix
in by degrees half a pound of ground rice, six ounces of powdered sugar; beat it well; any flavor may be introduced; pour into the buttered pan, and bake
half an hour."
LIGHT CAKES.—Put a small quantity of flour into a mug, mix it with very good milk, with a lump of butter the size of an egg, a little barm, an egg, a
teaspoonful of honey, and a little ginger; beat them well, and let them rise before baking.
WAFER GINGERBREAD.— Equal quantities of flour, •butter, treacle, and loaf-sugar. The butter, sugar, and treacle to be made warm, then mixed with
the flour; add the grated rind of a lemon, ginger to your taste, and.. some candied citron and lemon cut iuto small pieces. Batter the tins well, and run this
mixture thinly over them. bake in rather a quick oven. When done, remove the gingerbread with a knife, cut it into square pieces, and roll them over a stick,
ia imitation of wafer cakes.
COLD CREAM.—Take a quarter of an ounce of white wax, and shred it into a basin with one ounce of almond oil. Place the basin by the fire till the wax is
dissolved ; then add very slowly one ounce of rose-water, little by little, aud during this beat smartly with a fork, to make the. water incorporate, and
continue beating till it is accomplished ; tben pour it into jars for use.
Another receipt.—Take of best lard one pound, spermaceti four ounces; melt the two together, and add one ounce of rose-water, beating it as above
directed.
RED LIP SALVE.—-Take of white wax, four ounces; olive oil, four ounces; spermaceti, half an ounce: oil of lavender twenty drops ; alkanet root, two
ounces. Macerate the alkanet for three or four days in the olive oil; then strain and melt in it the wax aod spermaceti; when nearly cold, add the oil of
lavender, and stir it till quite firmly set.
LAVENDER WATER.—Take a pint of proof spirit, as above, essential oil of lavender, one ounce; essence of ambergris, two drachms. Put all into a quart
bottle, and shake it extremely well.
MISCELLANEOUS.
GINGER ALE.—To ten gallons of water, put twelve pounds of sugar, six ounces of bruised ginger (unbleached is the best). Boil it one hour, put it into a
barrel with
one ounce of hops and three or four spooufuls of yeast. Let it stand three days ; then close the barrel, putting in one ounce of isinglass. In a week it is fit for
use, Draw out in a jug, and use as beer.
To CLEAR WHITE OSTRICH FEATHERS.—Wash the feathers by passing them through a strong and hot solution of white soap, rinse in tepid, then in
cold water, then bleach with sulphur vapor, and placing them near the fire, pick out every part with a bodkin.
How TO MAKE ARTIFICIAL Moss.—Form a piece of plain knitting with some green wool; after you have knitted as much as you will require, put it into
cold water for some time, and then bake it in a slow oven.; after which, carefully unravel it, when it will present the appearance of moss, and is extremely
useful in the making of artificial flowers, baskets, and other ornaments.
HOW TO MAKE ROSE WATER.—When the roses are in full bloom, pick the leaves carefully off, and to every quart of water put a peck of them ; put
them in a cold still over a slow fire, and distil gradually; then bottle the water;. let it stand in the bottle three days, and then cork it close.
March 1863
ROLLED VEAL.—The breast is the best for this purpose. Bone a piece of the breast, and lay a forcemeat over it of herbs, bread, an anchovy, a spoonful
or two of scraped ham, a very little mace, white pepper, and chopped chives; then roll, bind it up tight, and stew it in water or weak broth with, the bones,
some carrots, onions, turnips, and a bay-leaf. Let the color be preserved, and serve it in veal gravy, or fricassee sauce.
CAKES, PUDDINGS, ETC.
CUP CAKE.—Three eggs, one cup butter, one cup and :a half sugar, half cup molasses, one cup milk, four cups sour, one teaspooaful saleratus ; spice to
taste.
DELICIOUS APPLE PUDDING.—Very convenient, as it may be made several hours before it is baked, or when a nice addition is wanted unexpectedly.
Pare and chop fine half a dozen or more, according to their size, of the best cooking apples; grease a pudding-dish, cover the bottom and sides half an inch
thick with grated bread, and very small lumps of butter; then put a layer of apples with sugar and nutmeg, and repeat the layer, which must be of bread and
butter ; pour over the whole a teacup of cold water. Put into the oven as soon as the dinner is served, and bake it twenty-five or thirty minutes. It may be
baked the day before it is wanted ; when it must be heated thoroughly, turned into a shallow disb, and sprinkled with powdered sugar. It requires no sauce,
LEMON PIE.—Take four lemons, grate the rind, squeeze the juice, chop the pulp very fine, four teacups of sugar, the yelks of six eggs, two teacups of
milk, four table-spoonfuls of cornstarch - beat well together and bake ; beat the white of the eggs with six tablespoonfuls of white sugar to a froth ; when the
pies are baked, put the froth over them, and set them in the oven for five sniriutes.
GERMAN RICE PUDDING.—Half a pound of rice boiled in a pint and a half of milk. When well boiled, mix with it three eggs, two ounces of butter, and
two ounces sugar. Put it into a well buttered mould, and bake it one hour. When it is turned out of the mould put orange marmalade over it. This pudding is
also very good cold.
DILLINGHAM CAKE.—One cup butter, one of milk, three cups of sugar, five of flour, four eggs; spice to your taste. Bake in small or large tins.
DEVONSHIRE CAKE.—One pound of flour, one pound of currants, three-quarters of a pound sugar, half a pound butter, half the peel of a lemon, half a
pound citron; whisk all together, with eight eggs ; add a little brandy ; bake in a slow oven, two hours and a half.
SIMPLE LIGHT PUDDINGS FOE INVALIDS.
SCALDED PUDDING.—Stir three spoonfuls of flour into the smallest quantity of cold milk possible to make it smooth ; into this stir a pint of scalding milk,
put it upon the fire, but do not let it boil, when cold add nutmeg, ginger, and lemon-peel, and three well beaten eggs -sweeten to taste. Butter a basin, fill it
with the above, and let it boil for an hour. When cooked plunge it into a pail of cold water, turn it on a dish, and let it stand a few minutes covered with the
same basin before you send it to table.
BAKED PUDDINGS.—One pint of milk, quarter of a pound of butter, quarter of a pound of flour, five eggs, leaving out two of the whites, two ounces of
lump
MISCELLANEOUS.
To CLEAN CLOTH GARMENTS.—Rub some soap upon the wristbands and collars, and dip them in boiling hot water or new made suds, and scrub
them well with a brush. (Then go over the dirty and greasy places in the same way. Get fresh suds and wet and brush the whole garment the right way of the
cloth. Stretch the sleeves, pockets, pocket-holes, wristbands, and collars into shape, the same as if ironed and put to dry. They will look as well as new.
To MAKE BUTTER COME.—After churning, if the particles of butter will not unite, as is often the case in very cold or very hot weather, drop into the
churn a piece of butter the size of an egg, or larger, giving the whole a few dashes. The particles, true to the laws of attraction, will readily unite with the larger
lump, and the work is done.
PEACH LEAF YEAST.—Peach leaves used in the same way as hops, make excellent yeast. They may be used fresh from the tree during the summer—
but the winter supply should be picked before frost comes and dried.
A SIMPLE, SAFE, AND CLEANLY WAY TO DESTROY BLACK BEETLES, ETC.—Place two or three shallow vessels—the larger kind of flower-
pot saucers will do—half filled with water, on the floors where they assemble, with strips of card-board running from the edge of the vessel , to the floor, a
gentle inclination; these the unwelcome guests wHl eagerly ascend, and so find a watery grave.
To CLEAN KID GLOVES.—Make a strong lather with curd soap and warm water, in which steep a small piece of new flannel. Place the glove on a flat,
clean, and unyielding surface—such as the bottom of a dish, and having thoroughly soaped the flannel (when squeezed from the lather) rub the kid till all dirt
be removed, cleaning and resoaping the flannel from time to time-Care must be taken to omit no part of the glove, by turning the fingers, etc. The gloves must
he dried in the sun, or before a moderate fire, and will present the appearance of old parchment. When quite dry, they must be gradually "pulled out," and
will look new.
To MAKE GOOD COFFEE.—Have a coffee-pot with a lip, pour into it as many cups of toiling water as you wish to make cups of coffee: let the water
boil, then put in as many teaspoonfuls of coffee as there are cups of water, stir it in, let it simmer until the head falls. When the coffee is done, take it off the
fire, pour in a cup of cold water, set the coffee on the hearth, and let it stand ten minutes, when it will be fine. For breakfast, put one cupful of this coffee to
three or four cups of boiled milk, sweeten to your taste, and you will find it a luxury at a small expense as great as wealth can procure. Coffee should never
be made in what are called coffeepots ; if poured from near the bottom it is never clear.—Coffee should always be poured from the top of the vessel.
To KEEP THE HANDS SOFT.—Mix honey, almond meal, and olive oil into a paste, use after washing with soap. Castile soap is best for use: it will cure a
scratch, or a cut, and prevents any spot.
April 1863
POTATO BALLS.—Take four potatoes, boiled the day before, grate (not rub) them. Add two tablespoonfuls of flour and two eggs, salt, and a very little
nutmeg. Make into round balls, put them into boiling water, and boil twenty minutes. Oil some butter and brown some chopped onions in it. When the balls
are finished, throw over them raspings of bread, and then pour on. the hot oil and onions. N. B. The great point is to serve very hot.
To STEW MUSHROOMS.—Peel and take out the insides of some large mush rooms, and broil them on a gridiron. When the outside is brown, put them
into a saucepan With as much water as will cover them. Let them stand ten minutes, then add to them a spoonful of white wine, and the same of browning,
and a few drops of vinegar. Thicken with flour and butter; boil up a little, lay sippets round a hot dish, and serve them up.
A SAVORY CHICKEN PIE.—Choose three spring chickens, taking care that they are tender, and not too large ; draw them, and season them with
pounded mace, pepper, and salt, and put a large lump of fresh butter into each of them. Lay them in a pie-dish with the breasts upwards, and lay at the top
of each two thin slices of bacon; these will give them a pleasant flavor. Boil four eggs hard, cut them into pieces, which lay about and among the chickens ;
also a few mushrooms. Pour a pint of good gravy into the dish, cover it with a rich puff paste, and bake in a moderate oven.
CAKES, PUDDINGS, ETC. BERWICK SPONGE CAKE.—Beat six eggs two minutes, add three cups sugar, beat five minutes; two cups flour with two
very small teaspoonfuls cream tartar, beat one minute; one cup of cold water with a small teaspoonful soda ; beat one minute ; half the rind and juice of a
lemon, two cups flour, a bit of salt. Bake twenty minutes.
BREAKFAST CAKE.—One pint milk, two or three eggs, two teaspoonfuls cream tartar, one of soda, flour sufficient to roll out. Roll quite thin, and cut
into round, square, or diamond shape, according to fancy. Fry in hot lard like doughnuts. To be eaten with butter.
VELVET CREAM.—Dissolve nearly half an ounce of isinglass in a teacupful of white wine, one pint of cream, the juice of a large lemon. Sweeten tbe
cream to your taste, and when the isinglass is dissolved, put in the juice to the cream, then pour tbe wine to that. Stir it frequently until it begins to thicken ;
pour it into a mould.
A COUNTRY PUDDING.—Mix the yolks of three eggs smoothly with three heaped tablespoonfuls of flour; thin the batter with new milk till it is of the
consistency of cream; whisk the whites of the eggs separately, stir them into the batter, and boil the pudding in a floured clotk or basin for an hour. Before it
is served, cut the top quickly in cross bars, pour over it a small pot of raspberry or strawberry jelly or jam, and send quickly to table.
ARROWROOT BLANC MANGE.—Mix three tablespoonfuls of arrowroot in milk, in the same manner as though you were preparing starch. Add
afterwards a quart of cold milk, sugar to your taste, a few chopped almonds and some grated lemon-peel. Put it on the fire, and stir it until it thickens. Pour
into a mould and turn it out when cold.
To PRESERVE MILK.—Provide bottles, which must be perfectly clean, sweet and dry ; draw the milk from the cow into the bottles, and, as they are
filled, immediately cork them well up, and fasten the corks with packthread or wire. Then spread a little straw in the bottom of a boiler, on which place
bottles with straw between them, until the boiler contains a suflicient quantity. Fill it up with cold water; heat the water, and as soon as it begins to boil, draw
the fire, and let the whole gradually cool. When quite cold, take out the bottles, and pack them in sawdust, in hampers, and stow them in the coolest part of
the house. Milk preserved in this manner, and allowed to remain even eighteen months in tbe bottles, will be as sweet as when first milked from. the cow.
To CLEAN SILKS.—A quarter of a pound of soft soap, two ounces of honey, and a gill of gin: mix these three things well together, and if too thick add a
little more gin. Lay the silk on a board, and with a stiff hat-brush brush it well with the mixture, occasionally dipping the brush in a little cold water to make it
froth. Rinse it well in cold water, and hang it to drain (without wringing) for a few minutes ; then roll in a towel, each piece singly, and iron it wet.
*NOTE* These recipes are from my personal collection of original Godey's Lady's Books and are presented here to provide homeschoolers,
re-enactors and others with original, primary source material that otherwise might be difficult to obtain. These are NOT to be published for
profit.
To HASH A CALF'S HEAD.—Clean the head thoroughly, and boil it for a quarter of an hour. When cold, cut the meat into thin, broad slices, and put
them into a pan. with two quarts of gravy; and, after stewing three-quarters of an hour, add one anchovy, a little mace and Cayenne, one spoonful of lemon
pickle, and two of walnut catsup, some sweet herbs, lemon-peel, and a glass of sherry. Mix a quarter of a pound of fresh butter with flour, which add five
minutes before the meat is sufficiently cooked. Take the brains and put them into hot water, skin them, and pound them well. Add to them two eggs, one
spoonful of flower, a little grated lemon-peel, and finely chopped parsley, thyme, and sage; mix well together with pepper and salt. Form this mixtm<e into
small cakes ; boil some lard, and fry them in it until they are a light brown color, then lay them on a sieve to drain. Take the hash out of the pan, and lay it
neatly on a hot dish, strain the gravy over it, and lay upon it a few mushrooms, forcemeat balls, the yelks of four hard-boiled eggs, and the brain-cakes.
Garnish with slices of lemon and pickles.
SCALLOPED OYSTERS.—Wash, out of the liquor two quarts of oysters, pound very fine eight soft crackers, or grate a stale loaf of bread ; butter a
deep dish, sprinkle in a layer of crumbs, then a layer of oysters, a little mace, pepper, and bits of butter ; another layer of crumbs, another of oysters, then
seasoning as before, and so on until the dish is filled; cover the dish over with breadcrumbs, seasoning as before; turn over it a cup of the oyster liquor. Set it
into the oven for thirty or forty minutes to brown.
CAKES, PUDDINGS, ETC.
IN making cakes it is indispensably necessary that all the ingredients should be heated before they are mixed; for this purpose everything should be prepared
an hour before the time it is wanted, and placed near the fire or upon a stove—the flour thoroughly dried and warmed ; the currants, sugar, caraway seeds,
and anything else required heated in the same way ; butter and eggs should be beaten in basins fitted into kettles or pans of warm water, which will give them
the requisite degree of temperature. Without these precautions cakes will be heavy, and the best materials, with the greatest pains, will fail to produce the
desired results. The following directions should also be strictly attended to: Currants should be very nicely washed, dried in a cloth, and then set before the
fire. Before they are used a dust of dry flour should be thrown among them, and a shake given to them, which causes the cakes to be lighter. Eggs should be
very long beaten, whites and yelks apart, and always strained. Sugar should be pounded in a mortar or rubbed to a powder on a clean board, and sifted
through a very fine hair or lawn sieve. Lemon-peel should be pared very thin, and with a little sugar, beaten in a marble mortar to a paste, and then mixed
with. a little wine or cream, so as to divide easily among the other ingredients. The pans should be of earthenware; NOT should eggs, or butter and sugar be
beaten in tins, as the coldness of the metal will prevent them from becoming light. Use no flour but the best superfine, for if the ffour be of inferior quality, the
cakes will be heavy, ill-colored, and unfit to eat; but if a little potato flour be added, it will improve their lightness. Cakes are frequently rendered hard, heavy,
and uneatable by misplaced economy in eggs and batter, or for want of a due seasoning in spices and sugar. After all the articles are put into the pan they
should be thoroughly and long beaten, as the lightness of the cake depends much an their being well incorporated. Unless you are provided with proper
utensils as well as materials the difficulty of making cakes will be so great as in most instances to be a failure. Accuracy in proportioning the ingredients is also
indispensable, and therefore scales, weights, and measures, down to the smallest quantity, are of the utmost importance. When yeast is used, a cake should
stand for some time to rise before it is put into the oven. All stiff cakes should be beaten with the hand ; but pound and similar cakes should be beaten with a
whisk or spoon.
LEMON PUDDING.—Take four ounces of butter, melt and pour it on four ounces of powdered loaf-sugar ; add the juice of a large lemon, with the rind
grated, and the yelks of six eggs. Line the dish with paste, bake it half an hour.
APPLE SNOW-BALLS.—Take half a dozen fresh apples, cut them into quarters and carefully remove the cores from them ; then put them together,
having introduced into the cavity caused by the removal of the cores, two cloves and a thin slice of lemon-rind into each apple. Have at hand half a dozen
damp cloths, upon each dispose of a liberal layer of clean, picked rice ; place each apple in an upright position in the middle of the grain, and draw the sides
of the cloths containing the rice over the same, tying them at the top only sufficiently tight to admit of its swelling whilst under the operation of boiling—three-
quarters of an hour will suffice. When released from the cloths they will resemble snow-balls. Open, add sugar, butter, and nutmeg to the fruit, and. serve
them up to table. The above will be found very wholesome and satisfactory food for children.
BATH BUNS.—Take a pound of flour, the rinds of three lemons, grated fine, half a pound of butter melted in a cup of cream, a teaspoonful of yeast, and
three eggs. Mis; add half a pound of finely-powdered white sugar; mix well, let it stand to rise, and it will make thirty, nine-buns.
AN ORANGE PUDDING.—Make a light paste, and roll U out to the extent you require it. Take your oranges, slice them with the rinds on, removing
carefully the pips or seeds from the pulp. Place a layer of fruit, well-sugared, within one side of the paste and turn it over the fruit, and repeat the same course
until the whole of the slices are disposed of. Fold the paste up at each end, so as to secure the syrup. Boil it in a pudding cloth. It constitutes, in some
families, a nursery luxury.
EVE'S PUDDING.—Grate three-fourths of a pound of stale bread, and mix it with three-fourths of a pound of fine suet, the same quantity of chopped
apples and dried currants, five eggs, and the rind of a lemon; put it into a mould, and boil it three hours; serve it with sweet sauce.
AN EXCELLENT PUDDING.—Take one pint and a half of milk, two eggs, and a small tablespoonful of flour ; mix the flour, with cold milk to the
consistence of thick cream ; boil the rest of the milk and pour, boiling hot, upon the flour, stirring all the time ; add a salt-spoonful of salt, sugar to your taste,
and, when cool, two eggs well beaten; have ready a buttered dish, pour the whole into it, grate lemou-peel or nutmeg over it, and bake thirty-five or forty
minutes ; it should be out of the oveu fifteen minutes before serving. It is delicious to eat cold with jam, tart, or fruit pie.
FOR CHAPPED HANDS.—Two ounces of white wax, two ounces of hog's lard rendered, half an ounce of spermaceti, one ounce of oil of sweet
almonds. Simmer all these ingredients together for a few minutes, then strain the liquid through muslin, and put it into pots. To be rubbed well over tlie hands
when going to bed, and sleep with, gloves on.
FEBRUARY 1863
ECONOMY OF THE TEA-TABLE.
As a test in general to distinguish genuine tea from the sloe-leaf, let it be infused, and some of the largest leaves spread out to dry ; when the real tea-leaf will
be found narrow in proportion to its length, and deeply notched at the edges with a sharp point, whilst the sloe-leaf is notched very slightly, is darker in color,
rounder at the point, and of a coarser texture.
In preparing the tea, a good economist will be careful to have the best water—that is, the softest and freest from foreign mixture. If tea be infused in hard
and in soft water, the latter will always yield the greatest quantity of the tanning matter, and will strike the deepest black with the sulphate of iron in solution;
consequently, according to the technical term, it will always be found "to draw best."
In the management of the tea-urn it may be observed that a polished urn may be kept boiling with a much smaller quantity of spirits of wine than when a
varnished or bronzed urn is used, so that a silver urn is absolutely an object of economy.
In order to make a good cup of tea. M. Soyer recommends that, before pouring in any water, the teapot, with the tea in it, shall be placed in the oven till hot,
or heated by means of a spirit-lamp, or in front of the fire (not too close, of course), aud the pot then filled with boiling water. The result, he says, will be in
about a minute a delicious cup of tea, much superior to that drawn in the ordinary way.
Tastes differ regarding the flavor of teas ; some preferring all black, others all green, and many a mixture of both in different quantities, though most persons,
when not fearful of their nerves, agree that fine hyson is the best. A good mixture, in point of flavor, we know to be two-fifths black, two-fifths green, and
one-fifth gunpowder, all being, of course, of superior quality.
Presuming all ladies to be intimately acquainted with the mode of making tea, yet to some a few hints may be serviceable:—
First, never make tea in any other than a highly-polished teapot; for it is a chemical fact that metal retains the heat longer than earthenware, and the better it is
polished the more completely will the liquid be kept hot, and the essence of the tea be extracted.
Secondly, see that the water be really boiling, not simmering, as is too commonly the case when taken from an urn, but kept either on the fire until boiled, or
iu one of those metal tea-kettles warmed by a spirit-lamp.
Tea retains its tlue flavor better if kept in little tin canisters, instead of a caddy. It is impossible to prevent tbe admission of air into caddies; therefore it is
better only to put a small quantity of tea into them at a time.
With regard to coffee, the best kind is always the cheapest. Burn it at home in small quantities, taking care, in using a close roaster, never to fill it more than
half. Turn the roaster slowly at first, more rapidly as the process advances, and keep up a lively fire by the repeated addition of chips or other inflammable
materials in small quantities. Burn it until of a light chestnut color. Keep it in close canisters or bottles. Grind it as wanted. Boil it in a vessel only half full, to
prevent
boiling over, in the proportion of one ounce arid a half to a pint of water. Put in a few hartshorn shavings or Isinglass, if you will; but if the coffee is taken off
the fire whilst boiling, and set on again alternately, until nothing remains on the top but a clear bubble, and then some poured out to clear the pipe, and poured
back again, it will be as fine as if cleared artificially. Long boiling does not make coffee stronger, but destroys its color, aud renders it turbid. In making
coffee, the broader the bottom and the smaller the top of the vessel, the better it will prove.
OYSTER PIE.—Take a large dish, butter it, and spread a rich paste over the sides and round the edge, but not at the bottom. The oysters should be fresh,
and as large aud fine as possible. Drain, off part of the liquor from the oysters. Put them into a pan, .and season them with pepper, salt, and spice. Stir them
well with the seasoning. Have ready the yelks of eggs, chopped fine, and the grated bread. Pour the oysters, with as much of their liquor as you please, into
the dish that has the paste in it. Strew over them the chopped egg and grated bread. Koll out the lid of the pie, and put it on, crimping the edges handsomely.
Take a small sheet of paste, . cut it into a square, and roll it up. Cut it with a sharp knife into the form, of a double tulip. Make a slit in the centre of the upper
crust, and stick the tulip in it. Cut out eight large leaves of paste, aud lay them on the lid. Bake the pie in a quick oven.
CAKES, PUDDINGS, ETC.
A PLAIN CAKE.—To three or four pounds of the best flour put two teaspoonfuls of yeast, and a tumbler and a half of lukewarm milk. Leave it half an
hour to rise then take six eggs, a little rose-water, and a quarter of a pound of pounded sugar; work it all well together, and beat it thoroughly for three
quarters of an hour Butter a mould, put in the dough, let it rise, and then bake it.
Another.—Take one pound of flour, a quarter of a pound of butter, a quarter of a pound of moist sugar, two eggs, a few caraway seeds, one gill of milk, a
tea-spoonful of baking powder. Bake it in a nice oven, not too quick.
ALMOND PUDDING.—Beat in a mortar half a pound of sweet, and a very few bitter, almonds with a spoonful of water; then mix four ounces of butter,
four eggs (which should be well beaten), two spoonfuls of cream, and cup of brandy; nutmeg and sugar to taste. -(The brandy should be warmed with the
butter.) Butter some cups well, and fill them half-full with the above mixture. Bake them thoroughly, and serve with butter, wine, and sugar.
GROUND RICE CAKE.—Break five eggs into a stew-pan, which place in another containing hot water; whip the eggs ten minutes till very light, then mix
in by degrees half a pound of ground rice, six ounces of powdered sugar; beat it well; any flavor may be introduced; pour into the buttered pan, and bake
half an hour."
LIGHT CAKES.—Put a small quantity of flour into a mug, mix it with very good milk, with a lump of butter the size of an egg, a little barm, an egg, a
teaspoonful of honey, and a little ginger; beat them well, and let them rise before baking.
WAFER GINGERBREAD.— Equal quantities of flour, •butter, treacle, and loaf-sugar. The butter, sugar, and treacle to be made warm, then mixed with
the flour; add the grated rind of a lemon, ginger to your taste, and.. some candied citron and lemon cut iuto small pieces. Batter the tins well, and run this
mixture thinly over them. bake in rather a quick oven. When done, remove the gingerbread with a knife, cut it into square pieces, and roll them over a stick,
ia imitation of wafer cakes.
COLD CREAM.—Take a quarter of an ounce of white wax, and shred it into a basin with one ounce of almond oil. Place the basin by the fire till the wax is
dissolved ; then add very slowly one ounce of rose-water, little by little, aud during this beat smartly with a fork, to make the. water incorporate, and
continue beating till it is accomplished ; tben pour it into jars for use.
Another receipt.—Take of best lard one pound, spermaceti four ounces; melt the two together, and add one ounce of rose-water, beating it as above
directed.
RED LIP SALVE.—-Take of white wax, four ounces; olive oil, four ounces; spermaceti, half an ounce: oil of lavender twenty drops ; alkanet root, two
ounces. Macerate the alkanet for three or four days in the olive oil; then strain and melt in it the wax aod spermaceti; when nearly cold, add the oil of
lavender, and stir it till quite firmly set.
LAVENDER WATER.—Take a pint of proof spirit, as above, essential oil of lavender, one ounce; essence of ambergris, two drachms. Put all into a quart
bottle, and shake it extremely well.
MISCELLANEOUS.
GINGER ALE.—To ten gallons of water, put twelve pounds of sugar, six ounces of bruised ginger (unbleached is the best). Boil it one hour, put it into a
barrel with
one ounce of hops and three or four spooufuls of yeast. Let it stand three days ; then close the barrel, putting in one ounce of isinglass. In a week it is fit for
use, Draw out in a jug, and use as beer.
To CLEAR WHITE OSTRICH FEATHERS.—Wash the feathers by passing them through a strong and hot solution of white soap, rinse in tepid, then in
cold water, then bleach with sulphur vapor, and placing them near the fire, pick out every part with a bodkin.
How TO MAKE ARTIFICIAL Moss.—Form a piece of plain knitting with some green wool; after you have knitted as much as you will require, put it into
cold water for some time, and then bake it in a slow oven.; after which, carefully unravel it, when it will present the appearance of moss, and is extremely
useful in the making of artificial flowers, baskets, and other ornaments.
HOW TO MAKE ROSE WATER.—When the roses are in full bloom, pick the leaves carefully off, and to every quart of water put a peck of them ; put
them in a cold still over a slow fire, and distil gradually; then bottle the water;. let it stand in the bottle three days, and then cork it close.
March 1863
ROLLED VEAL.—The breast is the best for this purpose. Bone a piece of the breast, and lay a forcemeat over it of herbs, bread, an anchovy, a spoonful
or two of scraped ham, a very little mace, white pepper, and chopped chives; then roll, bind it up tight, and stew it in water or weak broth with, the bones,
some carrots, onions, turnips, and a bay-leaf. Let the color be preserved, and serve it in veal gravy, or fricassee sauce.
CAKES, PUDDINGS, ETC.
CUP CAKE.—Three eggs, one cup butter, one cup and :a half sugar, half cup molasses, one cup milk, four cups sour, one teaspooaful saleratus ; spice to
taste.
DELICIOUS APPLE PUDDING.—Very convenient, as it may be made several hours before it is baked, or when a nice addition is wanted unexpectedly.
Pare and chop fine half a dozen or more, according to their size, of the best cooking apples; grease a pudding-dish, cover the bottom and sides half an inch
thick with grated bread, and very small lumps of butter; then put a layer of apples with sugar and nutmeg, and repeat the layer, which must be of bread and
butter ; pour over the whole a teacup of cold water. Put into the oven as soon as the dinner is served, and bake it twenty-five or thirty minutes. It may be
baked the day before it is wanted ; when it must be heated thoroughly, turned into a shallow disb, and sprinkled with powdered sugar. It requires no sauce,
LEMON PIE.—Take four lemons, grate the rind, squeeze the juice, chop the pulp very fine, four teacups of sugar, the yelks of six eggs, two teacups of
milk, four table-spoonfuls of cornstarch - beat well together and bake ; beat the white of the eggs with six tablespoonfuls of white sugar to a froth ; when the
pies are baked, put the froth over them, and set them in the oven for five sniriutes.
GERMAN RICE PUDDING.—Half a pound of rice boiled in a pint and a half of milk. When well boiled, mix with it three eggs, two ounces of butter, and
two ounces sugar. Put it into a well buttered mould, and bake it one hour. When it is turned out of the mould put orange marmalade over it. This pudding is
also very good cold.
DILLINGHAM CAKE.—One cup butter, one of milk, three cups of sugar, five of flour, four eggs; spice to your taste. Bake in small or large tins.
DEVONSHIRE CAKE.—One pound of flour, one pound of currants, three-quarters of a pound sugar, half a pound butter, half the peel of a lemon, half a
pound citron; whisk all together, with eight eggs ; add a little brandy ; bake in a slow oven, two hours and a half.
SIMPLE LIGHT PUDDINGS FOE INVALIDS.
SCALDED PUDDING.—Stir three spoonfuls of flour into the smallest quantity of cold milk possible to make it smooth ; into this stir a pint of scalding milk,
put it upon the fire, but do not let it boil, when cold add nutmeg, ginger, and lemon-peel, and three well beaten eggs -sweeten to taste. Butter a basin, fill it
with the above, and let it boil for an hour. When cooked plunge it into a pail of cold water, turn it on a dish, and let it stand a few minutes covered with the
same basin before you send it to table.
BAKED PUDDINGS.—One pint of milk, quarter of a pound of butter, quarter of a pound of flour, five eggs, leaving out two of the whites, two ounces of
lump
MISCELLANEOUS.
To CLEAN CLOTH GARMENTS.—Rub some soap upon the wristbands and collars, and dip them in boiling hot water or new made suds, and scrub
them well with a brush. (Then go over the dirty and greasy places in the same way. Get fresh suds and wet and brush the whole garment the right way of the
cloth. Stretch the sleeves, pockets, pocket-holes, wristbands, and collars into shape, the same as if ironed and put to dry. They will look as well as new.
To MAKE BUTTER COME.—After churning, if the particles of butter will not unite, as is often the case in very cold or very hot weather, drop into the
churn a piece of butter the size of an egg, or larger, giving the whole a few dashes. The particles, true to the laws of attraction, will readily unite with the larger
lump, and the work is done.
PEACH LEAF YEAST.—Peach leaves used in the same way as hops, make excellent yeast. They may be used fresh from the tree during the summer—
but the winter supply should be picked before frost comes and dried.
A SIMPLE, SAFE, AND CLEANLY WAY TO DESTROY BLACK BEETLES, ETC.—Place two or three shallow vessels—the larger kind of flower-
pot saucers will do—half filled with water, on the floors where they assemble, with strips of card-board running from the edge of the vessel , to the floor, a
gentle inclination; these the unwelcome guests wHl eagerly ascend, and so find a watery grave.
To CLEAN KID GLOVES.—Make a strong lather with curd soap and warm water, in which steep a small piece of new flannel. Place the glove on a flat,
clean, and unyielding surface—such as the bottom of a dish, and having thoroughly soaped the flannel (when squeezed from the lather) rub the kid till all dirt
be removed, cleaning and resoaping the flannel from time to time-Care must be taken to omit no part of the glove, by turning the fingers, etc. The gloves must
he dried in the sun, or before a moderate fire, and will present the appearance of old parchment. When quite dry, they must be gradually "pulled out," and
will look new.
To MAKE GOOD COFFEE.—Have a coffee-pot with a lip, pour into it as many cups of toiling water as you wish to make cups of coffee: let the water
boil, then put in as many teaspoonfuls of coffee as there are cups of water, stir it in, let it simmer until the head falls. When the coffee is done, take it off the
fire, pour in a cup of cold water, set the coffee on the hearth, and let it stand ten minutes, when it will be fine. For breakfast, put one cupful of this coffee to
three or four cups of boiled milk, sweeten to your taste, and you will find it a luxury at a small expense as great as wealth can procure. Coffee should never
be made in what are called coffeepots ; if poured from near the bottom it is never clear.—Coffee should always be poured from the top of the vessel.
To KEEP THE HANDS SOFT.—Mix honey, almond meal, and olive oil into a paste, use after washing with soap. Castile soap is best for use: it will cure a
scratch, or a cut, and prevents any spot.
April 1863
POTATO BALLS.—Take four potatoes, boiled the day before, grate (not rub) them. Add two tablespoonfuls of flour and two eggs, salt, and a very little
nutmeg. Make into round balls, put them into boiling water, and boil twenty minutes. Oil some butter and brown some chopped onions in it. When the balls
are finished, throw over them raspings of bread, and then pour on. the hot oil and onions. N. B. The great point is to serve very hot.
To STEW MUSHROOMS.—Peel and take out the insides of some large mush rooms, and broil them on a gridiron. When the outside is brown, put them
into a saucepan With as much water as will cover them. Let them stand ten minutes, then add to them a spoonful of white wine, and the same of browning,
and a few drops of vinegar. Thicken with flour and butter; boil up a little, lay sippets round a hot dish, and serve them up.
A SAVORY CHICKEN PIE.—Choose three spring chickens, taking care that they are tender, and not too large ; draw them, and season them with
pounded mace, pepper, and salt, and put a large lump of fresh butter into each of them. Lay them in a pie-dish with the breasts upwards, and lay at the top
of each two thin slices of bacon; these will give them a pleasant flavor. Boil four eggs hard, cut them into pieces, which lay about and among the chickens ;
also a few mushrooms. Pour a pint of good gravy into the dish, cover it with a rich puff paste, and bake in a moderate oven.
CAKES, PUDDINGS, ETC. BERWICK SPONGE CAKE.—Beat six eggs two minutes, add three cups sugar, beat five minutes; two cups flour with two
very small teaspoonfuls cream tartar, beat one minute; one cup of cold water with a small teaspoonful soda ; beat one minute ; half the rind and juice of a
lemon, two cups flour, a bit of salt. Bake twenty minutes.
BREAKFAST CAKE.—One pint milk, two or three eggs, two teaspoonfuls cream tartar, one of soda, flour sufficient to roll out. Roll quite thin, and cut
into round, square, or diamond shape, according to fancy. Fry in hot lard like doughnuts. To be eaten with butter.
VELVET CREAM.—Dissolve nearly half an ounce of isinglass in a teacupful of white wine, one pint of cream, the juice of a large lemon. Sweeten tbe
cream to your taste, and when the isinglass is dissolved, put in the juice to the cream, then pour tbe wine to that. Stir it frequently until it begins to thicken ;
pour it into a mould.
A COUNTRY PUDDING.—Mix the yolks of three eggs smoothly with three heaped tablespoonfuls of flour; thin the batter with new milk till it is of the
consistency of cream; whisk the whites of the eggs separately, stir them into the batter, and boil the pudding in a floured clotk or basin for an hour. Before it
is served, cut the top quickly in cross bars, pour over it a small pot of raspberry or strawberry jelly or jam, and send quickly to table.
ARROWROOT BLANC MANGE.—Mix three tablespoonfuls of arrowroot in milk, in the same manner as though you were preparing starch. Add
afterwards a quart of cold milk, sugar to your taste, a few chopped almonds and some grated lemon-peel. Put it on the fire, and stir it until it thickens. Pour
into a mould and turn it out when cold.
To PRESERVE MILK.—Provide bottles, which must be perfectly clean, sweet and dry ; draw the milk from the cow into the bottles, and, as they are
filled, immediately cork them well up, and fasten the corks with packthread or wire. Then spread a little straw in the bottom of a boiler, on which place
bottles with straw between them, until the boiler contains a suflicient quantity. Fill it up with cold water; heat the water, and as soon as it begins to boil, draw
the fire, and let the whole gradually cool. When quite cold, take out the bottles, and pack them in sawdust, in hampers, and stow them in the coolest part of
the house. Milk preserved in this manner, and allowed to remain even eighteen months in tbe bottles, will be as sweet as when first milked from. the cow.
To CLEAN SILKS.—A quarter of a pound of soft soap, two ounces of honey, and a gill of gin: mix these three things well together, and if too thick add a
little more gin. Lay the silk on a board, and with a stiff hat-brush brush it well with the mixture, occasionally dipping the brush in a little cold water to make it
froth. Rinse it well in cold water, and hang it to drain (without wringing) for a few minutes ; then roll in a towel, each piece singly, and iron it wet.
*NOTE* These recipes are from my personal collection of original Godey's Lady's Books and are presented here to provide homeschoolers,
re-enactors and others with original, primary source material that otherwise might be difficult to obtain. These are NOT to be published for
profit.
