xt7ht727d98t https://exploreuk.uky.edu/dips/xt7ht727d98t/data/mets.xml Lady of Charleston Rutledge, Sarah, 1782-1855, supposed author 1847 xiv, [11]-221 pages, 18 cm. Call Number: TX715 .C366 1847 books TX715 .C366 1847 English W.R. Babcock Contact the Special Collections Research Center for information regarding rights and use of this collection Cooking, American The Carolina Housewife: Or, House and Home, 1847 text The Carolina Housewife: Or, House and Home, 1847 1847 1847 2024 true xt7ht727d98t section xt7ht727d98t  

  

  

  

CAROLINA HOUSEWIFE

J

HOUSE AND HOME:

LADY OF CHARLESTON.

UBRARY
WWERSITY 9F 4(7353” V

w. R. BABCOCK & cn; /

CHARLESTON, S. C.
—H

1847

 

           
 

ENTERED accordlng to the Act of Congress, by \V. R. BAECOCK 8; Co., in
the yr‘nr1847, in the Clerk‘s nifice of the District Court of llm Enslom Dis—
trict of Pmmsylvnnm.

Slavely & M‘Cnlla, Primers.
No. 12 Pear Street, l‘lniladulphin.

   

PREFACE.

 

THE CAROLINA HOUSEWIFE.

HOUSE AND HOME.

WE call this “ House and Home,” because a house
is not a home, though inhabited, unless there preside
over its daily meals a spirit of order, and a certain
knowledge of the manner in which food is to be pre-
pared and served. We can hardly call that house a
home to which a man dares not carry a friend without
previous notice to his wife or daughter, for fear of
finding an ill-dressed, ill-served dinner, together with
looks of dismay at the intrusion.

Among some valuable receipts given us by an ex-
perienced housekeeper, we find one for throwing an
illusion over an indiflerent dinner, to which company
is suddenly brought home, by that notoriously thought-
less person, the husband. It runs thus: “A clean
table-cloth and a smiling countenance.” The former
may be commanded : but there are dinners over which

 
   
    
 
  
   
 
 
 
 
 
 
 
  
   

     
  
 
 
 
 
 
  
   
 
 
 
 
 
 
 
 
 
 
 
  
   

iv PREFACE.
the mistress of the house cannot smile; they are too
bad for dissimulation ; the dinner is eaten in confusion
of face by all parties, and the memory of it does not
speedily die. Much of the discomfort of this might be
spared, were our grandmothers’ Receipt Books so stu-
died as to make it easy to teach the cook to send up
the simplest meal properly dressed, and good of its
kind. But the manuscript, in which is gathered a
whole lifetime’s experience, cannot be in the posses-
sion of' more than one family in ten. It rarely hap-
pens that more than one woman in three generations
takes the pains to collect and arrange receipts; and if
her descendants are many, the greater part lose the
benefit of her instructions.

French or English Cookery Books are to be found
in every book-store ; but these are for French or Eng-
lish servants, and almost always require an apparatus
either beyond our reach or too complicated for our
native cooks.

The “ Carolina Housewife” will contain principally
receipts for dishes that have been made in our own
homes, and with no more elaborate abath‘ie de cuisine
than that belonging to families of moderate income:
even those dishes lately introduced among us have
been successfully made by our own cooks.

   

     
   
 
 
 
 
 
 
 
 
 
 
   

PREFACE.

This volume, though not large, contains upwards of
five hundred and fifty receipts. It was not thought neces-
sary to add to its size by giving directions for roasting,
boiling, baking, broiling and frying, as these are found
in Miss Leslie’s excellent “ Directions for Cookery,”
and in many others of a similar character. The one
now offered is (as it professes to be) a selection from
the family receipt books of friends and acquaintances,
who have kindly placed their manuscripts at the dis-
posal of the editor. It is believed that the receipts
are original, except a few translated from the French
and German, which, as they are very good and little
known, it is hoped, will add to the value of the book.

In this work are to be found nearly a hundred dishes
in which rice or corn form a part of the ingredients.

  

 INDEX.

 

Iv

BREAKFAST BREADS, CAKES, ETC.

making Domestic Yeast
For Yeast - -
To make Yeast Biscuits -

Carolina Rice and \Vheat Bread

“’eenee Rice Bread -
Ashley Rice Bread -
Beaufort Rice Bread -

Potato and Rice Bread -

Loaf Rice Bread -
Rice Oven Bread - -
Spider Bread -

Breakfast Bread -

Cookees — -
Drops - -
Slap-Jacks -
Crumpets ~ -
Griddles - -
Pliilpy — - -
Rice Journey or Johnny Cake
Muffins - -
Egg Cake - -
“'affles — -
Not 2 -
and ‘Vheat Flour “’aflles
\Vafers - -
N0. 2 -
Alabama Rice Cakes
Soft Rice Cakes - -
Rice Cakes, No. 1 -
No. 2 -
No. 3 «
No. 4 .
Biscuits - -

Espetanga Corn Bread -
Camp Corn Bread -
Owendaw Corn Bread -

Page
An easy and excellent mode of

11

u

12
u
u

13
u
4:

14

H

 

Chicora Corn Bread

Alexander’s Corn Bread -

Accabee Corn Bread
Saluda Corn Bread
Bachelor-5’ Cake

, Pone -
Grits Bread -
Corn Egg Bread -

Journey or Johnny Cake

Fried Bread -
Virginia Egg Bread
Corn Biscuits -
North Carolina Dabs
Corn Flour Puffs
Ring Cakes -
Griddle Cakes
Indian Cakes -

Port Royal Corn Cakes

Corn Muffins -
Dodges -

Breakfast Meal Cakes

Corn \Vafers -

\Vafers - -
Corn Crisp -
Hoe Cake - -

Hommony Bread

Breakfast Cakes

Fritters
Corn Spoon Bread
Friers - -
Batter Bread -
Breakfast Rolls

No, 2

French Rolls -
Nuns’ Puffs -
Mutfins - -
Egg Muffins -

 
 
  
  
   
   
 
  
  
  
  
  
  
 
  
  
  
  
 
  
 
  
  
 
  
  
 
  
  
  
  
 
  
  
  
  
 
  

Page

  

   

viii.

Virginia Cakes -
\Vheat Flannel Cakes

Velvet Cakes - -

\Vheat Wafers -

Rye “’at‘ers - -
Cakes -
Bread — -

Buckwheat Cakes
Potato Loaf Bread -
To make a nice Bread

No. 2

Arrowaoot Griddle-Cakes -

Soups in general -
Bouillon - -
Turtle Soup -

INDEX.

Page

Tablette (1e Bouillon, or Portable

Soup - - -
Calf’s Head in imitation ofTurtle
Egg Soup - -
Terrapin Soup -
Oyster Soup —

New Orleans Gumbo
Okra Soup - -

Vegetable Soup -
Rice Soup - -
Turnip Soup - -

Red Pea Soup -

To Stew Fish -

FISH,

To Dress Bass or Sheephead

To Caveach Mackerel
Chowder - -
Fish Cake - -
To Bake Shad -
Baked Black Fish -
Bass Cutlets -
Drum Steaks - -
To_Dress Turtle Steak

5

To Dress Turtle Fins -

Shrimp Pie -

Bouilli -
Beef :1 la Mode -

30

u

38
39

40
41
42

u

43

u
c

u

44

t

Potato \Vafers -
Biscuits -
N0. 2 -
Cream Biscuits
Very light Biscuits
Souffle Biscuits
Potato Biscuits -
York Biscuits -

32 Bops . -
“ Zephyrinas —
<4

SOUPS.

37 Mushroom Soup

Corn Soup — -
Groundnut Soup
Bennie Soup -
Clear Gravy Soup
Lamb’s Head Soup
Simanoli Soup -
Omelette Soup -
Vermicelli Soup

To make Nudeln -
aux Huitres

Creme d’Orge —

SHRIMPS, ETC.

61
it

To Dress Shrimps
'I‘o Stew Crabs _
Stewed Oysters
Cream Oysters -

Fried Oysters -
To Batter Oysters
Oyster Pie -
Scallop’d Oysters

 

MEATS.

Potage a la Julienne -

an Macaroni -

To make Crust or Little Cakes

Baked Shrimps and Tomatoes

To Dress Oysters in Cream -

A Rump of Beef a la Dauhe

To Dress Beef -

 
 
 
 
 
 
 
  
  
 
 
 
  
  
   
 
  
 
 
  
  
  
 
 
   
   
   
 
  
 
 
 
 
  
 
  
 
 
 
 
  
 
    

Page
- 3:7.

44
- 45
u

46

u

:i

Soup with so called Green Frogs “

-4S

- 4!)

To Prepare Mullet-mes for Table “
To make a Cavear of Mullet-toes 60

-61

   

To Pot Beet" Like Venison
Stewed Beef
Bmuf a lo. Gardctte
Beef Balls
Minced Collops
Beef and Oyster Sausages
To Corn Beef, used the next day
To Corn Beef, used the same day
Collard Beef, N0. 1
Beef. No. :2
Hunter‘s Round
Boeuf de Chasse
Minced Meat -
Meat and Potato Balls

Forcemeat Balls
Forccmcat

68

‘Beef Steak Pic

I Ham Toast

1’

Croquet of Cold Meat
To Dress Calf’s Head
Knuckle of Veal with Parsley
Sauce
Tomatoes
To Ragout a Breast of Veal -
To Stew a Breast 01" Veal
Fricandeau of Veal
Veal a la Mode
Olives
Smothered Veal
To Stew Mutton Chops

A nice cold dish for Breakfast or
for a Journey

POULTRY.

To Hash Turkey - -. .
To Pot Turkey or Fowl with
Ham
To Stew Ducks
Ragout of Pigeons
To Stew Pigeons
Brown Fricassee -
“'hite Fi'icttssce -
Fricassee Chicken with white
sauce
l‘vlulut‘olongr
Chickens a la Tart-are

I'I)

Gravy
To make Gravy from Bones
To make a pint of Rich Gravy
‘Vhite Sauce for Fowls
Oyster Sauce for Boiled Fowl or
Turkey
Egg Sauce for Chickens or Tur-
key -
Egg Sauce.

No.2

77

Chickens Paoli
Cold Chickens, fried
Fried Chickens
Battered Chickens
Steamed Fowl

To make a French Pilau
Carolina Pilau

Hopping Johu - - -
Corn Pie - . .
80 Rice Pie - . _ .
“ No. 2 - .
“ A Christmas Pie - - -
AUCES,
87 Bread Sauce - — e
“ Oyster Sauce - - -
88 White Sauce for cold Veal, Lamh

l:

L

8.9

or Chicken
Fish Sauce
Sauce Piquante
Tomato Sauce
Mayonnaise
To Melt Butter

VEGETABLES;

To Prepare and Boil Rice
To \Vush Rice
To Gravel Rice
Hommotiy
Another way

93 Potatoes in Cream

it

u

94 Baked Irish Potatoes

(t

Potatoes :1 la Lyonaise
a la Maitre D’Hotel

Fried Potatoes (Irish)

ix.
age

69

It

  

  
  
  
 
 
 
    
 
 
  
 
  
  
  
  
 
  
 
 
  
  
 
 
  
  
 
 
 
  
  
 
 
  
  
  
  
 
   
  
  
 
 
 
  
  
  
 

     
 
 
 
  
 
 
  
 
 
 
  
 
 
  
 
  
 
 
  
  
   
 
  
   
 
 
 
  
   
   
  
  
  
  
 
 
  
 
  
 
 
 
 
  
 
  
        

X. IN‘DEX‘.

Page
Mashed Irish Potatoes - .. 96
Potatoes (white) with thick butter “
To Dress Sweet Potatoes « “
Another Mode - - “
Fried Sweet Potatoes - — 97
Green Peas a la Bourgeoiso ‘»‘
To Dress Green Peas - - “
Artichokes in Cream - “
Celery with cream -V - 98
Carrots stewed in cream ~ “
To Cook Salsify - — - “
To Dress Salsify in imitation of
Fried Oysters ~ - - 99
To Dress Palmetto Cabbage “
To Boil a Cauliflower — - “
Stewed Cucumbers - - 100

Stewed Spinach . _ _ u
\Yhite Fricassee of Mushrooms “

Page
To Bake Guinea Squash or Egg
Plant - - -< - 100
To Fry Egg Plant - - 101
Corn Oysters - - - “
Okra a la Daube - - “

To Boil Jerusalem Artichokes 102
On Cooking Tomatoes - - “
To Stew Tomatoes - - “

 

To Bake Tomatoes - - 103
To Fry Tomatoes — ~ “
Tomato Omelet - - - “
Another Mode -, - 1'04’
Tomato Salad — - - “
Tomato Paste - - - “
To keep tomatoes the whole year 105
Italian Tomato Paste - - “
Another way of curing Tomatoes “
Tomatoes for winter use — 106

noes, CHEESE, ETC.

 

Common French Omelette - 107 Simple method of making nice
Cream Omelette - - “ Cream Cheese - - - 110
Fricassee Eggs - - - 108 Baked Cheese -. —. ‘t
Cheese Pudding - - “ To Dress Macaroni a la Sauce
Boiled Cheese - - -, “ Blanche — - - - ‘4
T0 P07- Cheese - -. 109 A delicate way of dressing Mac-
’I‘o Stew Cheese - - - “ mom - - . . 111
To Toast Cheese -. - “ Macaroni a la Napolitana - “
Cream Cheese - -. - “
PASTRY, ETC. ETC.

Puff Paste. No. 1 ~. ., 113 Charlotte of Brown Bread anti

No. 2 - - “ Apples - — - - 118

No. 3 - - “ Pan Cakes - - - 119
Apple Pie - - - 114 Apple Fritters - - - “
Mince Meat - - -. “ Molasses Fritters ., -. “
Mince Pies without Meat — “ German Cups - - - 120
Cranberry Pie - ‘ « 115 Rice Cups. ., — - 1‘
Orange Pie - - - “ Rice Flour Putfs. No. 1 -.1,21
V’Vestminster Fool a .. 116 No. 2 - “
La Fayette Cake - - “ Pudding Sauce — - - “
Cheese Cakes - u - “ :Plum Pudding - - “
Almond Cheese Cakes - “ Boiled Plum Pudding —V -, “
Ground-nut Cheese Cakes - 117 Baked Plum Pudding - 122
Rice Cheese Cakes - - “ .Light Pudding - — - “
Raspberry Charlotte - -, “ ’l‘rince Albert‘s Pudding - 123
Apple Charlotte, N0. 1 . 118 lVictoria’s Pudding » - “

V No. 2 - - “ ,Bakevyjell Pudding - - “

 

   

Rye Bread Pudding
Boiled Bread Pudding
Fancy Pudding,r
A Slight Pudding
Cream Pudding
Sponge Cake Pudding

Poor Man’s Rice Pudding
Poor Man’s Bread Pudding -

Transparent Pudding
Starch Pudding
Arrow Root Pudding
Nudel Pudding

Potato and Raisin Pudding

German Pudding
Fig Pudding

Boiled Custard Pudding
Rice Pudding
Rice Flour Pudding.

No. L

No. 2

German Rice Pudding
Orange Pudding

Sweet Potato Pone. No. 1
No. 2
Pudding -

Baked Irish Potato Pudding ~
Boiled Irish Potato Pudding

Tapioca Puddingr —
Gruel Pudding
Almond Pudding
Ratifia Pudding
Cocoa-nut Pudding
Puffs
Baked Apple Pudding

Apple Pudding a la Ruhm

Custard Apple

Citron Pudding
Lemon Pudding
Pine Apple Pudding

,7Bread and Butter Pudding -

Sunder-land Pudding
Charlotte Russe. No. 1

Almond Ice
Vanilla Ice
Chocolate Ice

INDEX.

  
 
  
 
 
 
  
 
 
 
   
   
   
    
    
    
  
      
  
 
 
 
 
  
  
  
 
 
  
  
 
 
 
 
  
 
    

Page . Page
- 124 Charlotte Russe No. 2 - — 136
“ Omelctte Souflie. No. 1 - 137
- “ No.2 - - “
125 Custard - - - 139
“ Rice Custard - - - ‘4
“ Solid Custard - - - 139
— 126 Almond Custard - a - “
“ Jaune Mange — - 14o
- H Blancmange - . . “
127 made with Gelatine “
__ u Arrow Root Blancmange - 141
‘5 Rice Blaucmange. No. 1 - “
_ N No. 2 _ H
128 Rice Flummcry - - 14,2
_ M Calves’ Feet Jelly - - “
H To Make Jelly - — ‘1
. 129 Jelly made with Gelatine - 143
9‘ Russian Jelly — . . u
H Pomona Jelly . - . 14.4
- u Orange Jelly « - - H
130 Bavarian Cream ~ - - 145
_ u A similar Dish more simple and
u economical — — —V “
_ 131 Burnt Cream - - — 146
i: Cofl‘ee Cream - - - “
_ n Ratafia Cream - . ‘5
132 Strawberry Cream - - 147
_ at Orange Cream - ., “
i; Almond Cream - - — N
_ 133 Lemon Cream . - 149
n Snow Cream - - - “
_ u Curd and Cream - -. “
n- Slip - - - - 149:
, 134 To make Solid Syllabubs - “
n Syllabub - ~ - - 150
_ t: Trifle - - - - “
in Apple Float - — . “
_ 135 'To Make a Dish of Snow -. 151.
u Mock Ice - — -. . “
. t: Boiled Icing - ., _ u
136’
ICESt
- 153 Milk Ice. No.1 « < 15‘!
L No. 2 _ ‘ _ (E
— 154' Custard Ice- - -- - “

 

  

 
 

   
 
  
  
 
  
 
    
   
   
    
   
   
  
 
 
 
   
   
  
 
    
  
 
 
  
  
 
  
     
 
  
   
  
   

,_)_A:__a;:—u-e .

xii.

Matrimony - -

Roman Punch -

Strawberry Sherbet —

Lemon Sherbet -

INDEX.

Page

- 155 Pine Apple Sherbet. No. 1
No. 2

r:
(z
u

Peach Sherbet -
Blackberry Sherbet.

PRESERVES, ETC. ETC.

\Vhite Compote of Pears
Compote of Strawberries -

of Peaches

- 157 To Candy Orange-peel -

“'hile Compote of Apples -

Peach Marmalade
Peach Leather —
To Dry Peaches -
To Preserve Peaches

To Preserve Peaches for Tarts

Marmalade -
To Preserve Shaddocks

Sour Orange Marmalade

'l‘o Preserve Oranges

To Preserve Yellow Oranges

LIQUEURS, SY

Burnt “'ine <
Ginger \Vine «
Elder “'ine -
Raspberry \Vine -
Egg \Vine -
Egg Nogg - -
Sherry Cobbler
Quince Cordial -
Orange Cordial -
Golden Cordial -
Rmafia » -

Simple Made (imitation) Orgeat

Sirop d‘Orgeat —

To Make Atsjar

Spiced Peaches -.

To Pickle Peaches
Damsons
Mangoes
Peppers —
Radish Pods
Onions -
Tomatoes

u

158

u

u

159

u

160

u

16].

u

162

t:

169

H
(L
170
it
17L

u

173

PICKLES,

179
150
h
lSl
u
192

it

RUPS,

Orange ‘Vafers -
To Preserve Figs

To Make Tomato Preserves

To Preserve Cherries
Pumpkin Chips -

To Brandy the August. Plum

Quince Marmalade
Quince Jelly -
Brandy Sweetmcat
Pine Apple Sweetmeal
Apple Jelly -
Tomato Jelly -
Sago Jelly -

ETC. ETC.

Orgeat - -
Orange Flower Syrup
Raspberry Vinegar -

Sirop de Vinaigre Framboise

Lime Syrup - -
Lemonade -
Regent‘s Punch -
Imperial - -
Irish Mead - -
l’ea H aulm Beer
Spruce Beer - -
Pine Apple Beer
,Ginger Beer - ~

ETC. ETC.

lTo Pickle Artichokes
To-Piekle \Valnuts -
Universal Pickle
To Pickle Mushrooms
\Valnut Catsnp a
Mushroom Catsup -
Tomato Catsup. No. 1
No. 2
Soy ~ ~

   

Page

- 155

156

L:
(z

   

A Brown Cake -
\Vater Cake - -
Orange Cake -
Gateau a la Madeleine

Kiss Cakes -
Love Cakes - -
Poland Cakes -
Lady Cake - -

Arrow-Root Sponge Cake

Rice Sponge Cake -
Almond Sponge Cake
Sponge Cake - -
My Sponge Cake

A French Cake -
A Rice Cake -
Cup Cake - -
Composition Cake
Measure Cake -
Scotch Cake -
Portugal Cakes -

Slirewsberry Cakes. N .

Alderney Cakes -
Short Journey Cake -
Short Cake -
Soda Cakes - -
Little Cakes -
Indian Pound Cake -
Corn Cake -
Loaf Cake - -

Plum Cake for ‘N’edtlings

Family Plum Cake -
Pound Cake -
Ginger Pound Cake -
Cake. No. 1
No. 2 -

Hampton Ginger Cake -

Lafayette Ginger Cake
Thin Ginger Bread
Sugar Ginger Bread -
Seed Ginger Bread
Polka Ginger Bread -

INDEX.

TEA CAKES, ETC.

Page
- 187

it

 

Marion Cake -
Sweet Croquettes -
Apees - -
Marguerites - -
J umbles - -
Not 2 -
N o. 3 -
Macaroons.

Marvelles. No. 1 -
No. 2

Sweet \Vafers. No. 1

No. 2

Almond Biscuits -
Ratafia Biscuits -

Sponge Biscuits -

Drop Biscuits
Inn Biscuits - -
Sweet Rolls -
Sally Lunn ~ -

Tea Bread. N0 1
N0. :3 -
Rusks. No. 1 -
No. 2 -
No. 3 -
Bunns. No. 1 -
No. ‘2 -
\Vigs. No. 1 -
N0. 2 -

Buttermilk Bread -
Potato Corn Bread
Sweet Corn Bread -
Queen Esther’s Bread
Diet Bread - -
Sweet Potato \Vaffles
Raised \Vaflles -
\Vaflles - -
Rice Flannel-cakes -
Cocoa-nut Puffs -
Cocoa-nut Drops -
Raised Loaf Cake
Raised Dough-nuts -

   
    
 
 
    
  
  
   
 
 
  
    
  
  
  
  
  
   
  
   
   
  
  
  
  
   
  
     
   
  
   
   

 xiv.

INDEX.

MISCELLANEOUS;

Page
The French Mode of Making
Poultry Tender — - 2&5
To Pickle Beef or Pork - “-
An Excellent Receipt for‘Pick-
ling Tongues, Beef, Pork, etc.
To Pickle Shrimps. No. 1 -
For Pickling Shrimps. No. 2
To Pot Shrimps - —
To Pickle Oysters -
To Cure Drum Roes -
To Cure Hams and Bacon -
For Sausages - .

(I

Hog’s Head Cheese -

Fines Herbs - -

An Excellent Receipt for
Ground-nut Candy - , “

Ground-nut Cake — “

Lemon Drops - “

Taffy Candy - 220.

To Candy Flowers - “

To Clarify Sugar - -

Coloring for Ice Cream, etc. No 1 2‘2:

N0. 2' ‘4

Ll

 

   

BREAKFAST.

BREADS, CAKES, ETC.

 

AN EASY AND EXCELLENT MODE ‘OF MAKING DOMESTIC
YEAST.

TAKE as much hops as you can grasp in your hand;
put to them a quart of Water and two good sized Irish
potatoes, washed clean and unpeeled, which, to faci-
litate their quick boiling, had better be cut up. Let
them all boil together until the potatoes are well
cooked. Then take the potatoes out, mash them up,
skins and all, and put them again with the hops.
After stirring this well together, pass it through a sieve,
as dry as you can from the hops. While the liquor is
hot sweeten it well With the best brown sugar, to pre-
vent the yeast being dark coloured. When the mix-
ture is nearly cold add two table-spoonfuls of wheat
flour, previously rubbed smooth with a little of the
liquor, and then mix the whole. It ought to turn
out near a quart of yeast. Bottle it rather loosely at
first, but when the fermentation begins, cork it tight
and tie down the cork. When made in the morning
it will be fit to use at night, if attention is paid to
these directions. A gill of this yeast is sufficient for
a quart and a pint of flour}-

.1 ,3“ , ,
FOR YEAST.
To a quart of strong hop tea add a spoonful of flour,
a spoonful of corn flour, and a spoonful of brown su-

  
  
  
 
 
 
 
 
 
 
 
 
 
 
  
   
  
  
     
 
 
   

       
 
 
    
 
 
 
 
  
  
  
    
 
 
 
 
 
 
  
   
  
  
  

12 BREADS, CAKES, ETC.

gar; stir them well in, and bottle the mixture, which
must be closely corked, and the cork tied down. Set
in a warm place until it ferments. The hop tea must
be cold before the other ingredients are added.

TO MAKE YEAST BISCUITS.

Fill a pint mug with hops, and cover them with
boiling water; let it stand until quite strong; mix
in three table-spoonfuls of brewers yeast, and two
table-spoonfuls of honey; also, as much wheat flour
as will make it tolerahly stifl‘. Set it to rise; and
when risen, pound in a sullicient quantity of fine
dry rice flour, to cut into biscuits. Put them to dry in
the shade, and keep them hung up in a bag. Each
buiscuit to be a size larger than a dollar.

__+ .—
CAROLINA RICE AND \VHEAT BREAD,

Simmer one pound of rice in two quarts of water
until it is quite soft; when it is cool enough, mix it
well with four pounds of flour, yeast and salt as for
other bread; of yeast, four large spoonfuls. Let it
rise before the fire. Some of the flour should be re-
served to make the loaves. If the rice swell greatly,
and requires more water, add as much as you think

proper.

_..._,..
\VEENEE RICE BREAD.

A table-spoonful of rice boiled to a pap; while hot,
stir into it a large table-spoonful of butter; then add a

 

  

  

BREADS, CAKES, ETC. 13

 

gill and a half of milk or cream, and four table-spoon-
fuls of very light yeast. Rub these ingredients well
together, and stir in gradually two quarts of rice flour ;
salt to the taste. Pour the mixture into a well greased
pan, and set it to rise; when quite light, bake in a
moderate oven until quite brown.

_._.
ASHLEY RICE BREAD.

Stir one table- -spoonful of butter into a pint of rice
flour; beat light two eggs, two tea- -spoonfuls of salt;
add them to the flour and butter; one half of an yeast
powder, dissolve the taitaric acid in water, and the
soda in a pint of milk; stir them quickly together,
and bake the mixture immediately.

The lid of the oven should be heated, as well as
the bottom.

_,*
BEAUFORT RICE BREAD.

A pint of boiled rice, half a pint of hommony, three
pints of rice flour; mix with water enough to make a
thick batter; add a tea-cup of yeast and a tea-spoon-
ful of pearlash. Leave the mixture to rise for eight
or ten hours, and bake In a deep pan.

_.¢_

POTATO AND RICE BREAD.

One quart of rice flour, one table-spoonful of mashed
sweet potato, one table-spoonful of butter, mixed with
half a pint of yeast and a pint of milk. Bake in a pan,
and in a moderate oven.

2

    
    
  
  
  
 
 
 
  
  
 
     
 
 
 
  
   
  
 
 
  
   

       
  
 
 
 
 
 
  
   
 
 
 
 
  
 
 
 
 
  
   
 
 
 
   
 
 
    

14 BREADS, CAKES, ETC.

 

LOAF RICE BREAD.
A pint of rice flour, three eggs, a spoonful of butter,
a salt-spoonful of salt. Beat the eggs quite light; stir
in the butter, flour and salt. Dissolve an yeast-powder
in a little warm water ; mix it well with the other in-
gredients; pour it into the pan, and place it immedi-
ately in ~ the oven. This bread requires nearly an

hour’s baking.
_.__

RICE OVEN-BREAD.

One-fourth of a pound of rice, boiled very soft;
three-fourths of a pound of wheat flour; one gill of
yeast; one gill of milk, and a little salt. Bake in a
pan.

__._
men SPIDER-BREAD.

A cup of rice boiled soft, two cups of flour, threo
eggs. Let the rice be cold, then beat the flour and
rice together; add the eggs; beat the mixture well,
and bake in a hot spider. '

7%..
RICE BREAKFAST-BREAD.

Hall" a pint of very soft boiled rice, half a pint of
rice flour, two eggs, a little butter, milk and salt.
Mix and bake in a pan.

,_H_
mo]; commas.

One pint of soft boiled rice. Add as much rice

 

    

  

BREADS, CAKES, ETC. 15
flour as will make a batter still enough to be made
into cakes. Fry them in nice lard. Salt to the taste.
~9—
RICE—DROPS.

Half a pint of hommony, half a pint of milk, a pint of
rice flour, two eggs, :1 large table—spoonful of butter,
and a little salt. Beat all well together, and drop on
tin sheets. Corn flour may be used instead of rice.

__._.._
RICE SLAP-JACKS.

Two eggs, two cups of milk, two of rice flour, two
of soft boiled rice. Mix all well together, and bake
in a pan or griddle.

__+__
RICE CRUMPETS.

One pint and a half of rice flour, one pint of milk,
a large dessert-spoonful of butter, four dessert-spoonfuls
of yeast, salt to the taste. Stir these ingredients well
together, and set the mixture in a covered vessel to
rise, in a warm place. Just before baking, stir in half
a tea-spoonful of salaeratus, dissolved in a little water.
Bake on a griddle.

mm, o.
RICE GRIDDLES

Boil soft one gill of rice; while hot, stir into it a

dessert-spoonful of butter. Beat two eggs very light,

and mix them with the rice, after it becomes cold.—~
Add one gill of rice flour and half a pint of milk.

    
    
  
 
   
   
  
   
   
 
    
   
  
   
   
   

    
   
  
  
  
 
 
 
 
 
  
 
 
 
 
 
 
 
 
  
  
 
 
 
 
 
   

 

 

 

16 BREADS, CAKES, ETC.

Stir all together just before baking. Bake quickly in
a hot griddle, and the cakes will rise much.

__._

PmLPY.

One gill of rice; boil it, and when cold rub' it
smooth with a spoon. Moisten with water a gill of
rice flour, and mix it into the boiled rice. Beat one
egg very light, and stir it well into the mixture. If
too still“, add a spoonful or two of milk. Bake it on
a shallow tin plate. Split and butter it when ready to
serve.

H__
RICE JOURNEY, OR JOHNNY CAKE.

Half a pint of soft boiled rice, with just rice flour
enough to make the batter stick on the board. Salt to
the taste. Spread it on the board thick or thin, as it
is wanted. Baste it with cream, milk or butter, cream
is best. Set it before a hot fire, and let it bake until
nicely browned. Slip a thread under, to disengage it
from the board, and bake the other side in the same
manner, basting all the time it is baking.

W4_
RICE MUFFINS.

To half a pint of rice, boiled soft, add a tea-cup
full of milk, three eggs well beaten, one spoonful of
butter; add as much wheat flour as will make it the
thickness of pound-cake. Drop them about the oven.
They do not require turning.

 

 

   

   

BREADS, CAKES, ETC. 1'7

RICE EGG-CAKE.

To half a cup of rice flour, boiled still, add a' large
spoonful of butter. When cold, add three eggs, well
beaten, and a cup of rice flour. Drop it on tin sheets,
and bake quickly.

—o~——-
me]: \VAFFLES.

Boil a small tea-cup of coarse rice flour (or rice) to
a pap, and add to it a pint of fine rice flour, a half
pint of milk, a half pint of water, and a little salt.—
Heat your iron, and grease it with a little lard; then
pour in the batter, and bake the wattle of a light
brown.

——0—
RICE warmlns. No. 2.

A tea-cup of rice flour, two large spoonfuls of heat-
en rice, boiled to a pap, a small tea-cup of milk, and
one egg. This will bake four waffles.

_‘+._

RICE AND WHEAT FLOUR \VAFFLES.
Waffles are very good when made of a thin hatter
composed of soft boiled rice and a small proportion of
either wheat or rice flour, with a spoonful of butter.

»———6——
RICE “7AI’ERS.

One pint of rice flour, one gill of milk, and one of
water, a dessert-spoonful of butter, and a little salt.-

Rake of a light brown.
ox

   
 
  
 
   
  
 
 
 
 
   
 
  
   
   
   
   
 
    

  

  

18 BREADS, CAKES, ETC.

RICE \VAFERS. No. 2.

To a pint of warm water, put a pint of rice flour,

and a tea-spoonful of salt. This will make two dozen
wafers.

_._.

ALABAMA RICE CAKES.
Six table-spoonsful of cold hommony; six of rice
flour; a dessert-spoonful of butter, and an egg. Thin
this with a little milk, and bake on tin sheets.

SOFT RICE CAKES. ,
Melt a quarter of a pound of butter or lard in a
quart of sweet milk. Beat two eggs light; add as
much rice flour as will make it into a ‘batter ; mix with
it half a tea-cupful of yeast, and a little salt. When
light, bake on a griddle, like buckwheat cakes.

, __.. .77.

RICE CAKES. No. 1.
Take one pint of soft boiled rice, half a pint of milk
or water, and twelve spoonfuls of rice flour. Divide
into small cakes, and bake in a quick oven.
__+fi
RICE CAKES. No. 2.

Three eggs, a table—spoonful of butter, and one of
cream, half a pint of milk, the same of hommony, and
six or seven table-spoonfuls of rice flour. All the in-
gredients to be well rubbed up in a marble mortar,
and baked on tin sheets.

 

   
 
 
 
  
 
 
 
   
 
 
 
 
 
 
  
   
 
 
 
   
  
 
 
 
    

   

BREADS, CAKES, ETC. 19

RICE CAKES. No. 3.

One pint of soft-boiled rice, a tea-spoonful of but-
ter, an egg, half a pint of milk, and half a pint of rice
flour; salt to the taste. Beat all well together, and
bake in patties.

RICE CAKES. No.4.

Beat three eggs well, and add one quart of milk and
a table-spoonful of wheat flour, a little butter and salt;
then stir in as much rice flour as will make a thin bat-
ter. Add a tea-cup of yeast; set it to rise, and bake
on a griddle, when light.

chn BISCUITS.

Boil soft half a pint of rice; when cold, add to it
half a pint of rice flour, a spoonful of fresh butter, half
a pint of milk, and sufl‘icient salt. Mix all well to-
gether, and drop it in large spoonfuls on tin sheets in
the oven. Bake till brown, and thoroughly.

ESPETANGA CORN BREAD.

Boil three sweet potatoes of the common size, (four,
if not very sweet,) and mash them up with a large
spoonful of butter. To this, add a tea-spoonful of salt,
and an egg. When these have been well mixed, put
in about three quarters of a pint of corn flour, and
beat the whole together, adding by degrees about
three gills of milk. While this is preparing, the cover
of a dutch-oven must be heated, and when the mix-

    
 
 
   
  
  
 
   
   
  
 
 
  
  
  
    
 
 
  
   

  

      
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
   
  
 
 
 
 
 
 
 
 
 
   

20 BREADs, CAKES, 8w.

ture is ready, which will be in ten minutes, it must be
put into a skillet, which has been previously greased,
and placed on hot coals to receive it. The' cover
must then be put over, with hot coals on the top. It
will take about a quarter of an hour to bake, which
must be done as soon as the mixture is prepared, or it
will become hard.

With sugar, wine, and butter as sauce, it makes a
good pudding.

_._

CAMP CORN BREAD.

To half apint of hot hommony, add a large spoonful
of butter, a salt-spoonful of salt, and a large tea-cup of
milk. Mix these ingredients well together, and add
as much corn meal as will bring it to a proper consis-
tency for baking. Let it remain for some hours in
this state, before baking.

_-+~
" OWENDAW CORN BREAD.

Take about two tea-cups of hommony, and while hot
mix with it a very large spoonful of butter (good lard
will do); beat four eggs very light, and stir them into
the hommony ; next add about a pint of milk, gradually
stirred in; and lastly, half pint of corn meal. The
batter should be of the consistency of a rich boiled
custard; if thicker, add a little more milk. Bake
with a good deal of heat at the bottom of the oven,
and not too much at the top, so as to allow it to rise.
The pan in which it is baked ought to be a deep one,

   

BREADS, CAKES, ETC. 21

to allow space for rising. It has the appearance, when
cooked, of a baked batter pudding, and when rich,
and well mixed, it has almost the delicacy of a baked
custard.

_._.
CIIICORA CORN BREAD.

To one quart of milk, add six eggs well beaten, one
table-spoonful of wheat flour, one tea-spoonful of salae-
ratus, a large table-spoonful of butter, one table-spoon-
ful of brown, sugar, with as much corn meal as will
make a thick batter ; add a little salt, and bake, as soon
as mixed, in tin or earthen pans.

_._
ALEXANDER‘S CORN BREAD.

Take one pint of buttermilk, three eggs, and a tea-
spoonful of salaeratus. Mix them well together, and
add enough corn meal to make a thin batter. Drop
it from a spoon on tin sheets, and bake.

——o—
noonnuu CORN BREAD.

One pint of corn meal, one quart of milk, two eggs,
and a little salt. Beat the eggs quite light, and add
the other ingredients. Bake in a pan, about an inch
thick.

_.__
SALUDA CORN BREAD.
Half a pint of milk, three eggs, one spoonful of

lard, one pint of corn flour, mix them well together,
and bake in moulds.

   
 
 
   
  
 
 
 
  
   
  
   
  
  
  
 
   
      
 
 
 
   

    
  
 
 
 
 
  
  
 
 
 
 
 
  
   
  
 
 
 
 
  
  
  
 
  
    

 

   

22

BREADS, CAKES, ETC.

BACHELOR’S CAKE.

Two eggs, one and a half pints of milk, a table-
spoonful of butter, some salt, and Indian meal, beat it
well—make it the consistency of fritter-batter; butter
a tin, and bake it slowly; add plenty of butter when
ready for the table.

BACIIELOR’S I’ONE.

Melt a piece of butter the size of an egg, in some
new milk. Beat the yolks of five or siX eggs very
light, stir into the milk some Indian meal, then add
the eggs, and a little salt, make it rather stiffer than a
flour pudding; bake it in a quick oven, in a buttered
pan, or in small pattypans. When you serve it, break
it, as the knife spoils it.

—§———

GRITS BREAD.

Beat up the yolk only of one egg, with a large
breakfast cup of cold hommony, mashed up with a
spoonful of butter, and a little salt, to which add a pint
of fine, washed, raw grits, well drained from the
water. Make it into a loaf, and bake about half an
hour.

_,,,._
CORN EGG mm D.

To one quart of milk, add three eggs, a table-
spoonful of butter, one pint of corn meal, and a little
salt. Beat the eggs very light, and add them to the
other ingredients. Bake in a pan, or dish.

 

 

      
 
 
 
 
 
 
 
 
  
  
 
 
 
 
   
  
 
 
 
   
  
 
 
  
 

BREADS, CAKES, ETC. 23
CORN JOURNEY on JOHNNY CAKE.

Into two table-spoonfuls of cold hommony, rub a ta-
ble-spoonful of butter or lard, an egg, half a pint of milk,
and corn flour enough to make the batter just so stiff
as to be spread upon a board, about quarter of an inch
thick. Put the board before the fire, brown the cake,
then pass a coarse thread under it, and turn it upon
another board, and brown the other side in the same
way. Salt to the taste.

A44..—

FRIED BREAD.

Three gills of fine grits, boiled soft; mix with it
two table-spoonfuls of rice flour, and salt to the taste.
Make the mixture into cakes about half