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Introduction

Welcome to the Raggedy Cottage and Garden. As an effort to promote home style creativity and genuine old-fashioned character, I have starte...

Friday, July 24, 2009

Supply List

Supply List

Below are the supplies that a Pioneer family traveling west might take on their five-month journey by covered wagon. Pretend you are a pioneer and about to make a long journey to the frontier. Make a list of what you would take on the journey, keeping in mind that the wagon will carry 2,000 pounds. Compare your list with a friends.

TOOLS POUNDS
ax 15
shovel 12
hatchet 9
hammer 7
hoe 3
anvil 150
grinding stone 75
animal trap 15
rope 4


Personal Items Pounds
doll 2
jump rope 1
marbles 1
family Bible 2
books 2
hunting knife 1
bag of clothes 40
fiddle 2
snowshoes 8
rifle 10
pistol 7
first aid kit 3


Food Pounds
flour 150
tea 10
salt 50
sugar 50
coffee 100
bacon 40
dried fruit 100
dried beans 100
cornmeal 10
spit peas 100
oatmeal 8
vinegar 25
pickles 50
dried beef 25
salt pork 5
assorted spices 5
barrel of water 350
vegetables 5


Household Goods Pounds
coffee grinder 5
rug 40
bedding 20
mirror 40
dutch oven 70
butter churn 40
table and 4 chairs 200
piano 900
organ 2000
baby cradle 75
wooden bucket 10
bedpan 2
butter mold 1
rocking chair 50
pitcher and bowl 5
cooking stove 700
cooling utensils 2
stool 10
spinning wheel 80
lantern 4
clock 1
10 candles 1
set of dishes 40

Thursday, July 16, 2009

Natural Remedies for Morning Sickness

I have compiled a list of things that help a mother-to-be deal with the ever threatening morning sickness. Although it is difficult to do everyday tasks while nausea and vomiting are ever threatening, it is possible to help alleviate the symptoms. I have placed a star next to the items I have tried and I have placed two stars next to the remedies that work really well.

Tips to relieve symptoms:
  • Rest in warm tub 20-30 minutes* (don't let water get too hot)
  • Coconut water
  • Supplements like vit. B6, Iron, vit. C
  • Legumes
  • Lemon Water (Fresh Lemon in glass of cold water)**
  • Raw Fruits and Vegetables (some fruits are acidic and cause sickness)*
  • Cold Showers*
  • Foot Massage
  • Don't eat Sugar (eliminate cookies, candy, cakes, juice etc)**
  • Lemon Wedges to suck on**
  • Extra Rest**
  • Sea Bands or Acupressure on wrists **
  • Power Recipe (1 t brewer's yeast, 1 t-T Blackstrap molasses, 1 raw farm egg, Glass of milk) take twice a day
  • Always keep food in stomach**
  • Good Attitude and Medication on the word**
  • Progesterone Cream**
  • Eliminate White Flour and Sugar from Diet




Other Tips to make things easier:
  • Make 10-20 Frozen meals
  • Crock pot meals
  • Packaged foods
  • Allow little ones to play house
  • Books on Tape for homeschooling
  • Prepare little snack bags for toddlers
  • Paper Plates and Utensils

Tuesday, July 14, 2009

Cleaning while exhausted!

I have been away from actually writing in the blog for quite some time. It was great to share with you a wonderful old fashioned home economics book. It is so interesting to know that many of the recipes that were shared in the past are less than familiar today.

Anyway, in case you haven't noticed the bottom of the blog we are expecting again! It was hard to let go back in March of a pregnancy that did not come to full term. This time I am experiencing the pregnancy symptoms fully so I hope and pray for a healthy full term baby. Once again I am doing the prenatals on my own.

Even though it is great to know that the pregnancy is going well as I am experiencing the nausea, morning sickness and extreme fatigue, it is next to impossible for me to keep up with the house work in our small two bedroom apartment. My day seems to start after noon. I am lucky if I have the opportunity to get out in the garden each day. Although a schedule seems appealing and would help me keep up.....my body simply won't let me keep a fast pace. I wish on some days that I had a very early morning 4:30 am schedule established so that after about 7:00 in the morning I would feel fine and ready to face the day. But because I complete work at the local nursing home at 11:00 pm, an early morning schedule will not work. I need at least 10 hours of sleep each day.

If you too are struggling to complete every day tasks and wish you had a handy merry maid to help you along the way...there is hope.

Whether you have a young baby, are recovering from being sick, trying to catch up after having guests, or you are just behind on your cleaning, sometimes you may just look around and not know what to do, or where to start first.

First off, you're tired. Yet, you know that you can't leave the house as it is, or unwelcome pests will come in. You can almost hear the lines of ants just scrambling to get into your messy house and crawl on everything. Ugh... And, the thought is in the back of your head: what if you get an unexpected guest? The way the house is right now would be embarrassing!

You look in your kitchen, and mourn over the fact that you can't find your sink or your counter. They are covered in dirty dishes and dirty napkins. Your table still has dirty plates on it from that special dinner you hosted the night before. When you walk across the floor, you hear the yucky sticking sounds, as you unstick your feet from some invisible film of unidentifiable gunk that seemed to somehow find its way there.

Next, you look in the living room. What color was your carpet? It is covered in toys, books, papers, cookie crumbs, and yes,- even stuff that should be in the trash.

What happened?! Just a few days ago your house was clean and in order, but now it looks as if you never clean - at all. Oh the work to get everything back to normal again!

Where do you start? What should you do first? Do you have the energy? You're awfully tired...

Introducing your battle plan:

OPERATION CASTLE CLEAN (you are the queen of your castle/home. It's time to take control, and make your castle more inviting and homey.)

1. Gather all of your dirty laundry together and put it into baskets and line them up along a wall by your washing machine, and then start your first load, right away.

2. Go to the kitchen, and pile your dirty dishes on the counter. Put all dirty plates in one pile, and dirty bowls in another; stack the cups, and set the silverware in a pile, etc. Empty your sink as well. ALL dirty dishes get stacked and grouped on the counter by the sink.

3. Put your stack of dirty plates in your empty sink first, then, if there's room, put some or all of the bowls on top of the plates. Put the silverware on the sides, around the plates and bowls.

4. Either fill your sink with hot soapy water and hand wash the dishes, or start running hot water on them, and prewash them and stick them into the dishwasher. Once your sink is empty, add more dirty dishes to it from the counter, if there are still some to do. Get all of them done and out of the way.

NOTE: Did you notice that once you sorted and organized the dirty dishes, they fit in the sink better, and didn't look like as much work? Admit it - washing dishes didn't take as long as you thought it would, did it? ;-)

5. You may not believe me, but you're almost done already! Once you finish the dishes, go see if your laundry needs rebooting, and get the next load ready if it's time.

6. Moving on... Start at one end of your house, and go from room to room, changing trashes and putting things away. Work your way to the other end of the house.

NOTE: The hardest parts are over! The next few steps are quick and easy...

7. Reboot laundry if needed, and empty dishwasher if applicable.

8. Put toilet bowl cleaner in your toilets, and let it sit for a while.

9. Grab a wet wash rag, and run it over your kitchen table and counters and sink, then over the bathroom counters and sinks. Make sure you do bathrooms after the kitchen, not before. Once you are done, throw the washcloth into the laundry, then grab your toilet scrubber and scrub the toilets and flush them.

10. Do a quick sweeping of the kitchen and bathrooms. Don't worry about moving chairs and such, just sweep around them. This is just a quick sweep, not a major floor sweepage.

11. Grab your mop, and run some hot water over it. Mop over the sticky and visible dirty spots on your kitchen floor. Do this in the bathrooms next, if they look like they need it.

12. Vacuum the living room and hallway next.

DONE! Your house is presentable, and it didn't take very long, did it? Now make a list of your major cleaning chores, and divide those tasks up for each day of the week, (take the weekends OFF) and go for it. Your palace will be sparkling again in no time. :-)


-cleaning list provided by Candy at myblessedhome.blogspot.com

Wednesday, July 8, 2009

Household hints and list of utensils required for succesful working


SOFT SOAP.

All mutton and ham fat should be melted and strained into a large stone pot. The practice of throwing lumps of fat into a pot, and waiting till there are several pounds before trying them out, is a disgusting one, as often such a receptacle is alive with maggots. Try out the fat, and strain as carefully as you would lard or beef drippings, and it is then always ready for use. If concentrated lye or potash, which comes in little tins, is used, directions will be found on the tins. Otherwise allow a pound of stone potash to every pound of grease. Twelve pounds of each will make a barrel of soft soap.

Crack the potash in small pieces. Put in a large kettle with two gallons of water, and boil till dissolved. Then add the grease, and, when melted, pour all into a tight barrel. Fill it up with boiling water, and for a week, stir daily for five or ten minutes. It will gradually become like jelly.

TO PURIFY SINKS AND DRAINS.

To one pound of common copperas add one gallon of boiling water, and use when dissolved. The copperas is poison, and must never be left unmarked.

FURNITURE POLISH.

Mix two tablespoonfuls of sweet or linseed oil with a tablespoonful of turpentine, and rub on with a piece of flannel, polishing with a dry piece.

TO KEEP EGGS.

Be sure that the eggs are fresh. Place them points down in a stone jar or tight firkin, and pour over them the following brine, which is enough for a hundred and fifty:—

One pint of slacked lime, one pint of salt, two ounces of cream of tartar, and four gallons of water. Boil all together for ten minutes; skim, and, when cold, pour it over the eggs. They can also be kept in salt tightly packed, but not as well.

TO MAKE HARD WATER SOFT.

Dissolve in one gallon of boiling water a pound and a quarter of washing soda, and a quarter of a pound of borax. In washing clothes allow quarter of a cup of this to every gallon of water.

TO TAKE OUT FRUIT-STAINS.

Stretch the stained part tightly over a bowl, and pour on boiling water till it is free from spot.

TO TAKE OUT INK-SPOTS.

Ink spilled upon carpets or on woolen table-covers can be taken out, if washed at once in cold water. Change the water often, and continue till the stain is gone.

MIXED SPICES.

Three heaping tablespoonfuls of ground cinnamon, one heaping one each of clove and mace, and one even one of allspice. Mix thoroughly, and use for dark cakes and for puddings.

SPICE SALT.

Four ounces of salt; one of black pepper; one each of thyme, sweet marjoram, and summer savory; half an ounce each of clove, allspice, and mace; quarter of an ounce of cayenne pepper; one ounce of celery salt. Mix all together; sift three times, and keep closely covered. Half an ounce will flavor a stuffing for roast meat; and a tablespoonful is nice in many soups and stews.

TO WASH GREASY TIN AND IRON.

Pour a few drops of ammonia into every greasy roasting-pan, first half-filling with warm water. A bottle of ammonia should always stand near the sink for such uses. Never allow dirty pots or pans to stand and dry; for it doubles the labor of washing. Pour in water, and use ammonia, and the work is half done.

TO CLEAN BRASS AND COPPER.

Scrape a little rotten-stone fine, and make into a paste with sweet oil. Rub on with a piece of flannel; let it dry, and polish with a chamois-skin. Copper is cleaned either with vinegar and salt mixed in equal parts, or with oxalic acid. The latter is a deadly poison, and must be treated accordingly.

WEIGHTS AND MEASURES.

As many families have no scales for weighing, a table of measures is given which can be used instead. Weighing is always best, but not always convenient. The cup used is the ordinary coffee or kitchen cup, holding half a pint. A set of tin measures, from a gill up to a quart, is very useful in all cooking operations.

One quart of sifted flour is one pound.

One pint of granulated sugar is one pound.

Two cups of butter packed are one pound.

Ten eggs are one pound.

Five cupfuls of sifted flour are one pound.

A wine-glassful is half a gill.

Eight even tablespoonfuls are a gill.

Four even saltspoonfuls make a teaspoonful.

A saltspoonful is a good measure of salt for all custards, puddings, blancmanges, &c.

One teaspoonful of soda to a quart of flour.

Two teaspoonfuls of soda to one of cream of tartar.

The teaspoonful given in all these receipts is just rounded full, not heaped.

Two heaping teaspoonfuls of baking powder to one quart of flour.

One cup of sweet or sour milk as wetting for one quart of flour.

TIME TABLE FOR ROASTED MEATS.

Beef, from six to eight pounds, one hour and a half, or twelve minutes to the pound.

Mutton, ten minutes to the pound for rare; fifteen for well-done.

Lamb, a very little less according to age and size of roast.

Veal, twenty minutes to a pound.

Pork, half an hour to a pound.

Turkey of eight or ten pounds weight, not less than three hours.

Goose of seven or eight pounds, two hours.

Chickens, from an hour to an hour and a half.

Tame ducks, one hour.

Game duck, from thirty to forty minutes.

Partridges, grouse, &c., half an hour.

Pigeons, half an hour.

Small birds, twenty minutes.

TIME TABLE FOR BOILED MEATS.

Beef à la mode, eight pounds, four hours.

Corned beef, eight pounds, four hours.

Corned or smoked tongue, eight pounds, four hours.

Ham, eight or ten pounds, five hours.

Mutton, twenty minutes to a pound.

Veal, half an hour to a pound.

Turkey, ten pounds, three hours.

Chickens, one hour and a half.

Old fowls, two or three hours.

TIME TABLE FOR FISH.

Halibut and salmon, fifteen minutes to a pound.

Blue-fish, bass, &c., ten minutes to a pound.

Fresh cod, six minutes to a pound.

Baked halibut, twelve minutes to a pound.

Baked blue-fish, &c., ten minutes to a pound.

Trout, pickerel, &c., eight minutes to a pound.

TIME TABLE FOR VEGETABLES.

Half an hour,—Pease, potatoes, asparagus, rice, corn, summer squash, canned tomatoes, macaroni.

Three-quarters of an hour,—Young beets, young turnips, young carrots and parsnips, baked potatoes (sweet and Irish), boiled sweet potatoes, onions, canned corn, tomatoes.

One hour,—New cabbage, shelled and string beans, spinach and greens, cauliflower, oyster-plant, and winter squash.

Two hours,—Winter carrots, parsnips, turnips, cabbage, and onions.

Three to eight hours,—Old beets.

TIME TABLE FOR BREAD, CAKES, ETC.

Bread,—large loaves, an hour; small loaves, from half to three-quarters of an hour.

Biscuits and rolls, in from fifteen to twenty minutes.

Brown bread, steamed, three hours.

Loaves of sponge cake, forty-five minutes; if thin, about thirty.

Loaves of richer cake, from forty-five minutes to an hour.

Fruit cake, about two hours, if in two or three pound loaves.

Small thin cakes and cookies, from ten to fifteen minutes. Watch carefully.

Baked puddings, rice, &c., one hour.

Boiled puddings, three hours.

Custards to be watched and tested after the first fifteen minutes.

Batter puddings baked, forty-five minutes.

Pie-crust, about half an hour.

DEVILED HAM.

For this purpose, use either the knuckle or any odds and ends remaining. Cut off all dark or hard bits, and see that at least a quarter of the amount is fat. Chop as finely as possible, reducing it almost to a paste. For a pint-bowl of this, make a dressing as follows:—

One even tablespoonful of sugar; one even teaspoonful of ground mustard; one saltspoonful of Cayenne pepper; one teacupful of good vinegar. Mix the sugar, mustard, and pepper thoroughly, and add the vinegar little by little. Stir it into the chopped ham, and pack it in small molds, if it is to be served as a lunch or supper relish, turning out upon a small platter and garnishing with parsley.

For sandwiches, cut the bread very thin; butter lightly, and spread with about a teaspoonful of the deviled ham. The root of a boiled tongue can be prepared in the same way. If it is to be kept some time, pack in little jars, and pour melted butter over the top.

This receipt should have had place under "Meats," but was overlooked.


LIST OF UTENSILS REQUIRED FOR SUCCESSFUL WORKING.

TIN WARE.

One boiler for clothes, holding eight or ten gallons.—Two dish-pans,—one large, one medium-sized.—One two-quart covered tin pail.—One four-quart covered tin pail.—Two thick tin four-quart saucepans.—Two two-quart saucepans.—Four measures, from one gill to a quart, and broad and low, rather than high.—Three tin scoops of different sizes for flour, sugar, &c.—Two pint and two half-pint molds for jellies.—Two quart molds.—One skimmer with long handle.—One large and one small dipper.—Four bread-pans, 10x4x4.—Three jelly-cake tins.—Six pie-plates.—Two long biscuit-tins.—One coffee-pot.—One colander.—One large grater.—One nutmeg-grater.—Two wire sieves; one ten inches across, the other four, and with tin sides.—One flour-sifter.—One fine jelly-strainer.—One frying-basket.—One Dover egg-beater.—One wire egg-beater.—One apple-corer.—One pancake-turner.—One set of spice-boxes, or a spice-caster.—One pepper-box.—One flour-dredger.—One sugar-dredger.—One biscuit-cutter.—One potato-cutter.—A dozen muffin-rings.—Small tins for little cakes.—One muffin-pan.—One double milk-boiler, the inside boiler holding two quarts.—One fish-boiler, which can also be used for hams.—One deep bread-pan; a dish-pan is good, but must be kept for this.—One steamer.—One pudding-boiler.—One cake-box.—Six teaspoons.

WOODEN WARE.

One bread-board.—One rolling-pin.—One meat-board.—One wash-board.—One lemon-squeezer.—One potato-masher.—Two large spoons.—One small one.—Nest of wooden boxes for rice, tapioca, &c.—Wooden pails for graham and corn meal.—Chopping-tray.—Water-pail.—Scrubbing-pail.—Wooden cover for flour-barrel.—One board for cutting bread.—One partitioned knife-box.

IRON WARE.

One pair of scales.—One two-gallon pot with steamer to fit.—One three-gallon soup-pot with close-fitting cover.—One three-gallon porcelain-lined kettle, to be kept only for preserving.—One four or six quart one, for apple sauce, &c.—One tea-kettle.—One large and one small frying-pan.—Two Russia or sheet iron dripping-pans; one large enough for a large turkey.—Two gem-pans with deep cups.—Two long-handled spoons.—Two spoons with shorter handles.—One large meat-fork.—One meat-saw.—One cleaver.—One griddle.—One wire broiler.—One toaster.—One waffle-iron.—One can-opener.—Three pairs of common knives and forks.—One small Scotch or frying kettle.—One chopping-knife.—One meat-knife.—One bread-knife.—One set of skewers.—Trussing-needles.

EARTHEN AND STONE WARE.

Two large mixing-bowls, holding eight or ten quarts each.—One eight-quart lip-bowl for cake.—Half a dozen quart bowls.—Half a dozen pint bowls.—Three or four deep plates for putting away cold food.—Six baking-dishes of different sizes, round or oval.—Two quart blancmange-molds.—Two or three pitchers.—Two stone crocks, holding a gallon each.—Two, holding two quarts each.—One bean-pot for baked beans.—One dozen Mason's jars for holding yeast, and many things used in a store closet.—Stone jugs for vinegar and molasses.—Two or three large covered stone jars for pickles.—One deep one for bread.—One earthen teapot.—One dozen pop-over cups.—One dozen custard-cups.—Measuring-cup.

MISCELLANEOUS.

Scrubbing and blacking brushes.—Soap-dish.—Knife-board.—Vegetable-cutters.—Pastry-brush.—Egg-basket. —Market-basket.—Broom.—Brush.—Dust-pan.—Floor and sink cloths.—Whisk-broom.—Four roller-towels.—Twelve dish-towels.—Dishes enough for setting servants' table, heavy stone-china being best.



Taken from:

THE EASIEST WAY IN HOUSEKEEPING AND COOKING.
Adapted to Domestic Use or Study in Classes

BY
HELEN CAMPBELL,
Copyright 1903

Monday, July 6, 2009

Sickroom Cookery


GENERAL HINTS.

As recovery from any illness depends in large part upon proper food, and as the appetite of the sick is always capricious and often requires tempting, the greatest pains should be taken in the preparation of their meals. If only dry toast and tea, let each be perfect, remembering instructions for making each, and serving on the freshest of napkins and in dainty china. A tête-à-tête service is very nice for use in a sick-room; and in any case a very small teapot can be had, that the tea may always be made fresh. Prepare only a small amount of any thing, and never discuss it beforehand. A surprise will often rouse a flagging appetite. Be ready, too, to have your best attempts rejected. The article disliked one day may be just what is wanted the next. Never let food stand in a sick-room,—for it becomes hateful to a sensitive patient,—and have every thing as daintily clean as possible. Remember, too, that gelatine is not nourishing, and do not be satisfied to feed a patient on jellies. Bread from any brown flour will be more nourishing than wheat. Corn meal is especially valuable for thin, chilly invalids, as it contains so much heat. In severe sickness a glass tube is very useful for feeding gruels and drinks, and little white china boats with spouts are also good. A wooden tray with legs six or seven inches high, to stand on the bed, is very convenient for serving meals. Let ventilation, sunshine, and absolute cleanliness rule in the sick-room. Never raise a dust, but wipe the carpet with a damp cloth, and pick up bits as needed. Never let lamp or sun light shine directly in the eyes, and, when the patient shows desire to sleep, darken the room a little. Never whisper, nor wear rustling dresses, nor become irritated at exactions, but keep a cheerful countenance, which helps often far more than drugs. Experience must teach the rest.

BEEF TEA, OR ESSENCE OF BEEF.

Cut a pound of perfectly lean beef into small bits. Do not allow any particle of fat to remain. Put in a wide-mouthed bottle, cork tightly, and set in a kettle of cold water. Boil for three hours; pour off the juice, which is now completely extracted from the meat. There will be probably a small cupful. Season with a saltspoonful of salt. This is given in extreme sickness, feeding a teaspoonful at a time.

BEEF TEA FOR CONVALESCENTS.

One pound of lean beef prepared as above. Add a pint of cold water,—rain-water is best,—and soak for an hour. Cover closely, and boil for ten minutes; or put in the oven, and let it remain an hour. Pour off the juice, season with half a teaspoonful of salt, and use. A little celery salt makes a change.

CHICKEN BROTH.

The bones and a pound of meat from a chicken put in three pints of cold water. Skim thoroughly when it comes to a boil, add a teaspoonful of salt, and simmer for three hours. Strain and serve. A tablespoonful of soaked rice or tapioca may be added after the broth is strained. Return it in this case to the fire, and boil half an hour longer.

CHICKEN JELLY.

Boil chicken as for broth, but reduce the liquid to half a pint. Strain into a cup or little mold, and turn out when cold.

CHICKEN PANADA.

Take the breast of the chicken boiled as above; cut in bits, and pound smooth in a mortar. Take a teacupful of bread-crumbs; soak them soft in warm milk, or, if liked better, in a little broth. Mix them with the chicken; add a saltspoonful of salt, and, if allowed, a pinch of mace; and serve in a cup with a spoon.

BEEF, TAPIOCA, AND EGG BROTH.

One pound of lean beef, prepared as for beef tea, and soaked one hour in a quart of cold water. Boil slowly for two hours. Strain it. Add a half teaspoonful of salt, and half a cupful of tapioca which has been washed and soaked an hour in warm water. Boil slowly half an hour. Serve in a shallow bowl, in which a poached egg is put at the last, or stir a beaten egg into one cup of the boiling soup, and serve at once with wafers or crackers.

MUTTON BROTH.

Made as chicken broth. Any strong stock, from which the fat has been taken, answers for broths.

OATMEAL GRUEL.

Have ready, in a double boiler, one quart of boiling water with a teaspoonful of salt, and sprinkle in two tablespoonfuls of fine oatmeal. Boil an hour; then strain, and serve with cream or milk and sugar if ordered. Farina gruel is made in the same way.

INDIAN OR CORN MEAL GRUEL.

One quart of boiling water; one teaspoonful of salt. Mix three tablespoonfuls of corn meal with a little cold water, and stir in slowly. Boil one hour; strain and serve, a cupful at once.

MILK PORRIDGE.

One quart of boiling milk; two tablespoonfuls of flour mixed with a little cold milk and half a teaspoonful of salt. Stir into the milk, and boil half an hour.

Strain and serve. If allowed, a handful of raisins and a little grated nutmeg may be boiled with it.

WINE WHEY.

Boil one cup of new milk, and add half a wine-glass of good sherry or Madeira wine. Boil a minute; strain, and use with or without sugar as liked.

EGG-NOG.

One egg; one tablespoonful of sugar; half a cup of milk; one tablespoonful of wine.

Beat the sugar and yolk to a cream; add the wine, and then the milk. Beat the white to a stiff froth, and stir in very lightly.

Omit the milk where more condensed nourishment is desired.

ARROW-ROOT OR RICE JELLY.

Two heaping teaspoonfuls of either arrow-root or rice flour; a pinch of salt; a heaping tablespoonful of sugar; one cup of boiling water.

Mix the flour with a little cold water, and add to the boiling water. Boil until transparent, and pour into cups or small molds. For a patient with summer complaint, flavor by boiling a stick of cinnamon in it. For a fever patient add the juice of quarter of a lemon.

DR. GAUNT'S RICE JELLY.

Take four tablespoonfuls of rice, and boil it hard in three pints of water for twenty minutes. Let simmer for two hours. Then force through fine hair strainer, and allow it to cool. Place in an ice chest over night.

DIRECTIONS FOR USE.

Dissolve two tablespoonfuls of the rice jelly in each one-half pint of milk.

RICE WATER FOR DRINK.

One quart of boiling water; a pinch of salt; one tablespoonful of rice or rice flour. Boil half an hour, and strain.

TOAST WATER.

Toast two slices of bread very brown, but do not scorch. Put in a pitcher, and while hot pour on one quart of cold water. Let it stand half an hour, and it is ready for use.

CRUST COFFEE.

Two thick slices of graham or Boston brown bread toasted as brown as possible. Pour on one pint of boiling water, and steep ten minutes. Serve with milk and sugar, like coffee.

BEEF JUICE.

Broil a thick piece of beef steak three minutes. Squeeze all the juice with a lemon-squeezer into a cup; salt very lightly, and give like beef tea.

JELLY AND ICE.

Break ice in bits no bigger than a pea. A large pin will break off bits from a lump very easily. To a tablespoonful add one of wine jelly broken up. It is very refreshing in fever.

PANADA.

Lay in a bowl two Boston or graham crackers split; sprinkle on a pinch of salt, and cover with boiling water. Set the bowl in a saucepan of boiling water, and let it stand half an hour, till the crackers look clear. Slide into a hot saucer without breaking, and eat with cream and sugar. As they are only good hot, do just enough for the patient's appetite at one time.

MILK TOAST.

Toast one or two thin slices of bread; dip quickly in a little salted boiling water, and spread on a little butter. Boil a teacupful of milk; thicken with a teaspoonful of flour mixed in a little cold water with a pinch of salt; lay the toast in a small, hot, deep plate, and pour over the milk. Cream toast is made in the same way.

BEEF SANDWICH.

Two or three tablespoonfuls of raw, very tender beef, scraped fine, and spread between two slices of slightly buttered bread. Sprinkle on pepper and salt.

PREPARED FLOUR.

Tie a pint of flour tightly in a cloth, and boil for four hours. Scrape off the outer crust, and the inside will be found to be a dry ball. Grate this as required, allowing one tablespoonful wet in cold milk to a pint of boiling milk, and boiling till smooth. Add a saltspoonful of salt. This is excellent for summer complaint, whether in adults or children. The beaten white of an egg can also be stirred in if ordered. If this porridge is used from the beginning of the complaint, little or no medicine will be required.

PARCHED RICE.

Roast to a deep brown as you would coffee, and then cook as in rule for boiled rice, p. 199, and eat with cream and sugar.

RICE COFFEE.

Parch as above, and grind. Allow half a cup to a quart of boiling water, and let it steep fifteen minutes. Strain, and drink plain, or with milk and sugar.

HERB TEAS.

For the dried herbs allow one teaspoonful to a cup of boiling water. Pour the water on them; cover, and steep ten minutes or so. Camomile tea is good for sleeplessness; calamus and catnip for babies' colic; and cinnamon for hemorrhages and summer complaint. Slippery-elm and flax-seed are also good for the latter.

BEEF STEAK OR CHOPS, ETC.

With beef steak, cut a small thick piece of a nice shape; broil carefully, and serve on a very hot plate, salting a little, but using no butter unless allowed by the physician.

Chops should be trimmed very neatly, and cooked in the same way. A nice way of serving a chop is to broil, and cut in small bits. Have ready a baked potato. Cut a slice from the top; take out the inside, and season as for eating; add the chop, and return all to the skin, covering it, and serving as hot as possible.

When appetite has returned, poached eggs on toast, a little salt cod with cream, or many of the dishes given under the head of Breakfast Dishes, are relished. Prepare small quantities, preserving the right proportions of seasoning.

TAPIOCA JELLY.

Two ounces of tapioca,—about two tablespoonfuls,—soaked over-night in one cup of cold water. In the morning add a second cup of cold water, and boil till very clear. Add quarter of a cup of sugar; two teaspoonfuls of brandy or four of wine; or the thin rind and juice of a lemon may be used instead. Very good hot, but better poured into small molds wet with cold water, and turned out when firm.

TAPIOCA GRUEL.

Half a cup of tapioca soaked over-night in a cup of cold water. In the morning add a quart of milk and half a teaspoonful of salt, and boil three hours. It can be eaten plain, or with sugar and wine. Most of the blancmanges and creams given can be prepared in smaller quantities, if allowed. Baked custards can be made with the whites of the eggs, if a very delicate one is desired.

APPLE WATER.

Two roasted sour apples, or one pint of washed dried apples. Pour on one quart of boiling water; cover, and let it stand half an hour, when it is ready for use.


Taken from:

THE EASIEST WAY IN HOUSEKEEPING AND COOKING.
Adapted to Domestic Use or Study in Classes

BY
HELEN CAMPBELL,
Copyright 1903

Friday, July 3, 2009

Candies


CREAM CANDY.

One pound of granulated sugar; one teacupful of water; half a teacupful of vinegar. Boil—trying very often after the first ten minutes—till it will harden in cold water. Cool, and pull white.

CHOCOLATE CARAMELS.

One cup of sugar; one cup of milk; half a cup of molasses; two ounces of grated chocolate. Melt the chocolate in a very little water; add the sugar, milk, and molasses, and boil twenty minutes, or until very thick. Pour in buttered pans, and cut in small squares when cool.

MOLASSES CANDY.

Two cups of molasses, one of brown sugar, a teaspoonful of butter, and a tablespoonful of vinegar. Boil from twenty minutes to half an hour. Pour in a buttered dish, and pull when cool.

NUT CANDY.

Make molasses candy as above. Just before taking it from the fire, add a heaping pint of shelled peanuts or walnuts. Cut in strips before it is quite cold.

COCOANUT DROPS.

One cocoanut grated; half its weight in powdered sugar; whites of two eggs; one teaspoonful of corn-starch. Mix corn-starch and sugar; add cocoanut, and then whites of eggs beaten to a stiff froth. Make in little cones, and bake on buttered paper in a slow oven.

CHOCOLATE CREAMS.

One pound of granulated sugar; half a pound of chocolate; one teaspoonful of acetic acid; one tablespoonful of water; one teaspoonful of vanilla. Melt the sugar slowly, wetting a little with the water. Add the acid and vanilla, and boil till sugary, trying very often by stirring a little in a saucer. When sugary, take from the fire, and stir until almost hard; then roll in little balls, and put on a buttered plate. Melt the chocolate in two tablespoonfuls of water with a cup of sugar, and boil five minutes. When just warm, dip in the little balls till well coated, and lay on plates to dry. Very nice.

Taken from:

THE EASIEST WAY IN HOUSEKEEPING AND COOKING.
Adapted to Domestic Use or Study in Classes

BY
HELEN CAMPBELL,
Copyright 1903

Wednesday, July 1, 2009

PICKLES AND CATCHUPS



Sour pickles are first prepared by soaking in a brine made of one pint of coarse salt to six quarts of water. Boil this, and pour it scalding hot over the pickle, cucumbers, green tomatoes, &c. Cucumbers may lie in this a week, or a month even, but must be soaked in cold water two days before using them. Other pickles lie only a month.

Sweet pickles are made from any fruit used in preserving, allowing three, or sometimes four, pounds of sugar to a quart of best cider vinegar, and boiling both together.

CUCUMBER PICKLES.

Half a bushel of cucumbers, small, and as nearly as possible the same size. Make a brine as directed, and pour over them. Next morning prepare a pickle as follows: Two gallons of cider vinegar; one quart of brown sugar. Boil, and skim carefully, and add to it half a pint of white mustard seed; one ounce of stick-cinnamon broken fine; one ounce of alum; half an ounce each of whole cloves and black pepper-corns. Boil five minutes, and pour over the cucumbers. They can be used in a week. In a month scald the vinegar once more, and pour over them.

TOMATO CHUTNEY.

One peck of green tomatoes; six large green peppers; six onions; one cup of salt. Chop onions and peppers fine, slice the tomatoes about quarter of an inch thick, and sprinkle the salt over all. In the morning drain off all the salt and water, and put the tomatoes in a porcelain-lined kettle. Mix together thoroughly two pounds of brown sugar; quarter of a pound of mustard-seed; one ounce each of powdered cloves, cinnamon, ginger, and black pepper; half an ounce of allspice; quarter of an ounce each of cayenne pepper and ground mustard. Stir all into the tomatoes; cover with cider vinegar,—about two quarts,—and boil slowly for two hours. Very nice, but very hot. If wanted less so, omit the cayenne and ground mustard.

RIPE CUCUMBER OR MELON-RIND PICKLES.

Pare, seed, and cut lengthwise into four pieces, or in thick slices. Boil an ounce of alum in one gallon of water, and pour over them, letting them stand at least half a day on the back of the stove. Take them out, and let them lie in cold water until cold. Have ready a quart of vinegar, three pounds of brown sugar, and an ounce of stick-cinnamon and half an ounce cloves. Boil the vinegar and sugar, and skim; add the spices and the melon rind or cucumber, and boil for half an hour.

SWEET-PICKLED PEACHES, PEARS, OR PLUMS.

Seven pounds of fruit; four pounds of brown sugar; one quart of vinegar; one ounce of cloves; two ounces of stick-cinnamon. Pare the peaches or not, as liked. If unpared, wash and wipe each one to rub off the wool. Boil vinegar and sugar, and skim well; add spices, sticking one or two cloves in each peach. Boil ten minutes, and take out into jars. Boil the sirup until reduced one-half, and pour over them. Pears are peeled and cored; apples peeled, cored, and quartered. They can all be put in stone jars; but Mason's cans are better.

TOMATO CATCHUP.

Boil one bushel of ripe tomatoes, skins and all, and, when soft, strain through a colander. Be sure that it is a colander, and not a sieve, for reasons to be given. Add to this pulp two quarts of best vinegar; one cup of salt; two pounds of brown sugar; half an ounce of cayenne pepper; three ounces each of powdered allspice and mace; two ounces of powdered cinnamon; three ounces of celery-seed. Mix spices and sugar well together, and stir into the tomato; add the vinegar, and stir thoroughly. Now strain the whole through a sieve. A good deal of rather thick pulp will not go through. Pour all that runs through into a large kettle, and let it boil slowly till reduced one-half. Put the thick pulp into a smaller kettle, and boil twenty minutes. Use as a pickle with cold meats or with boiled fish. A teacupful will flavor a soup. In the old family rule from which this is taken, a pint of brandy is added ten minutes before the catchup is done; but it is not necessary, though an improvement. Bottle, and keep in a cool, dark place. It keeps for years.


Taken from:

THE EASIEST WAY IN HOUSEKEEPING AND COOKING.
Adapted to Domestic Use or Study in Classes

BY
HELEN CAMPBELL,
Copyright 1903