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Sick persons should have their coffee made separate from the family, as standing in the tin pot spoils the flavor. Put two tea-spoonsful of ground coffee in a small mug, and pour boiling water on it; let it set by the fire to settle, and pour it off in a cup, with sugar and cream. Care should be taken that there are no burnt grains. Chocolate.
Take a pint of new milk and stir in it two tea-spoonsful of salt, and half a tea-cup of flour; keep it moderately warm by the fire, and it will lighten in about an hour; stir in flour enough to make a large loaf of bread, with more milk or water. This yeast should be used immediately, and will do to lighten hop yeast.
This is very useful to take, when recovering from the ague or bilious fever, or in the fall of the year; when these are apprehended, take two tea-spoonsful a day, before breakfast and dinner. Wine Bitters for Debility, &c.
This is said to be a wholesome diet for dyspeptic patients, and makes a good meal for children. Corn Muffins. Warm three pints of milk, and stir into it as much corn meal as will make it as thick as pudding batter, add two handsful of wheat flour, two tea-spoonsful of salt, three eggs, and a tea-cup of yeast.
Boil a quart of new milk; pour it on a quart of flour, while boiling hot, and stir it well; when nearly cold, add two tea-spoonsful of salt, two table-spoonsful of lard, and half a tea-cup of good yeast; set it in a warm place to rise for about two hours; when light, work flour in it on the cake-board, and, when quite smooth, mould it out into rolls, and put them in a baking-pan, which has been rubbed with lard or butter; set them in a warm place to rise again; if the weather is warm, on a table in the kitchen, but if cold, set them by the fire.
Gather large mushrooms, that have not turned dark, peel them and cut off the stems; put them in a pan and strew salt over each layer; when all are in, mash them well; then put them in a jar, put a plate on the top, and set it in a pot of cold water; let it heat gradually, and boil for fifteen or twenty minutes; to each quart of the pulp put three tea-cupsful of strong vinegar, two tea-spoonsful of powdered mace, or one of cloves, two of white mustard seed, one of black pepper; put it in jars or wide-mouthed bottles, with a spoonful of alcohol at the top of each, and secure it from the air.
Moisten two tea-spoonsful of powdered arrow-root with water, and rub it smooth with a spoon; then pour on half a pint of boiling water; season it with lemon juice, or wine and nutmeg. In cooking arrow-root for children, it is a very good way to make it very thick, and thin it afterwards with milk. Sago. Tapioca Jelly.
Wash the salt from a piece of rennet the size of a dollar, and put it in the milk; when it turns, take out the rennet; wash and put it in a cup of water, and it will do to use again to make whey. If you have rennet in a bottle of wine, two tea-spoonsful of it will make a quart of whey; but if the person has fever, it is best to make it without wine. Mulled Jelly.
Put a spoonful of lard in a quart of meal, and two tea-spoonsful of salt, pour boiling water on half the meal, stir it; then add as much cold water as will enable you to make it out in cakes of a convenient size, bake on the bake-iron over the fire. Maryland Corn Cakes.
Rub in with one pound of flour six ounces of butter, and two tea-spoonsful of yeast, to a paste; set it to rise, then mix in five eggs, half a pound of sugar, and a quarter of a pint of milk; add currants or carraways, and beat well together. If required to be richer, put more butter and eggs, and add candied citron and lemon-peel.
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