Table-cloths, or any white clothes that have coffee or fruit stains on them, before being put into soap-suds, should have boiling water turned on them, and remain in it till the wa...
Ingredients: Ham, Musca or sweet port, vinegar, basil spice. Cut up an ounce of ham and pound it in a mortar then mix it with three dessert spoonsful of port or Musca and a teaspoo...
The nuts for pickling should be gathered as early as July, unless the season is very backward. When a pin will go through them easily, they are young enough to pickle. Soak them in...
Rotten stone, mixed with a little spirit, is the best thing to clean brass with: rotten stone and oil does very well. They should be polished with dry rotten stone, and a dry cloth...
Earthen-ware that is used to bake in, will be less liable to crack from the heat if put, before they are used, into a vessel, with sufficient cold water to cover them, then heated...
Sweet potatoes that have been boiled are particularly nice when cut in half, buttered, seasoned with very little salt and pepper and then sprinkled over the top with granulated sug...
Take an equal quantity of young tender ocra chopped fine, and ripe tomatoes skinned, an onion cut into slices, a small lump of butter, a little salt and pepper. Put the whole in a...
Yolks of three eggs, two teaspoons wet mustard, one-half cup vinegar, two tablespoons sugar, one-half teaspoon salt, two teaspoons butter. Heat vinegar and butter, add other ingred...
Ingredients: Carrots, stock, butter, sausage, pepper. Boil some young carrots in stock, slice them up, and put them in a stewpan with a sausage cut up; cook for quarter of an hour...
Take mellow, juicy peaches--wash and put them in a deep pie plate, lined with pie crust. Sprinkle a thick layer of sugar on each layer of peaches, put in about a table-spoonful of...
spots extracted before being-washed--use hard soap for all colors but yellow, for which soft soap is the best. Put the soap into hot water, beat it till it is perfectly dissolved,...
Put some small pieces of veal into a stewpan, with the like quantity of ham, about a pound to a quarter of a pint of water. Stew gently with onions and different herbs, till all th...
Ingredients: Cocks' combs, calf's brains, sweetbread, stock, truffles, mushrooms, Villeroy, eggs, bread crumbs. Cook some big cocks' combs, bits of calf s brains, and sweetbread in...
Moths are very apt to eat woollen and fur garments early in the summer. To keep them from the garments, take them late in the spring, when not worn, and put them in a chest, with c...
For four loaves of bread, take three quarts of wheat flour, and the same quantity of boiling water--mix them well together. Let it remain till lukewarm, then add a tea-cup full of...
To remove grease spots from goods and paper, grate on them, very thick, French chalk, (common chalk will answer, but is not as good as the French chalk.) Cover the spots with brown...
Strain equal quantities of ripe currants and raspberries, to make a syrup to preserve the raspberries in. Dissolve white sugar in the syrup, by a gentle heat, using a pound of suga...
Take an ounce of pipe clay that has been ground fine, and mix it with twelve drops of alcohol, and the same quantity of spirits of turpentine. Whenever you wish to remove any stain...
Take five or six heads of celery--cut off the green tops, cut up the remainder into small bits, and boil it till tender, in half a pint of water--mix two or three tea spoonsful of...
Pick over and wash two small tea-cups of rice, and put it into two quarts of milk. Melt a small tea-cup of butter, and put in, together with two of sugar, a grated nutmeg, and a co...
Ingredients: Eels, butter, flour, stock, bay leaves, salt, pepper, Chablis, a macedoine of vegetables. Cut up a big eel and fry it in two ounces of butter, and when it is a good co...
Ingredients: Sweetbreads, larding, bacon, stock, a macedoine of vegetables. Blanch two sweetbreads, lard them, and cook them very slowly in good stock. Skim the stock and reduce it...
Half a pint of the juice of sorrel, with a little grated nutmeg, some bread crumb, and a little white wine; boil it a quarter of an hour, and sweeten with sugar, adding scalded goo...
Two teacups of coffee sugar, two teacups of sifted flour, two heaping teaspoons baking powder; into this break six good-sized eggs and beat all well together. Turn into square tins...
Graham, rye, and Boston brown bread make very nice sandwiches. Butter the loaf and cut in very thin slices, sprinkle with chopped nuts and fold together.
Boil the pears with the skins on. When soft, rub them through a sieve, and put to each pound of pulp three-quarters of a pound of brown sugar. Stew it over a slow fire till it beco...
(Sciroppo di ribes) Remove the stems from the bunches of gooseberry and place them in an earthen vase, to be kept in a cool place. When it has begun to ferment (which may happen af...
Procure a quantity of fresh, fragrant leaves--both the stalk and the flower leaves will answer. Cord very thin layers of cotton, and dip them into fine Florence oil--put alternate...
Put sufficient pearl-ash into hot water, to make it very strong of it; then saturate the paint which is daubed on the glass with it. Let it remain till nearly dry, then rub it off...
Mix a good dessert-spoonful of Brown and Polson's corn-flour with half a pint of milk, six lumps of sugar, a grain of salt, and a very little grated orange-peel; stir these on the...