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Updated: May 22, 2025
Boil four large potatoes with a tea-cupful of hops tied loosely in a bag; mash the potatoes in a pan, with a spoonful of salt, and four of flour; pour the hop-water on it, and mix all together; when nearly cold, put in two table-spoonsful of yeast; put it in a quart jar, and let it rise; it will do to use in five or six hours.
Put two fresh eggs in a jar; cover them with the juice of six large lemons; let it stand until the hard shell of the eggs is eaten off; then beat it together; strain it, and add half a pound of rock candy, one gill of brandy and two table-spoonsful of sweet oil. Mixture of Lemon Juice and Honey.
Take three pounds of flour, one of sugar, and one of butter; mix these together with three table-spoonsful of ginger, some cloves and anise seed, and wet it with molasses; roll it thin; cut it in shapes, and bake with a quick heat. Ginger-bread Nuts.
Stone and cut a tea-cup of raisins, put them in a quart of milk; when it boils stir in five eggs well beaten, with two table-spoonsful of sugar, and a little lemon peel; keep stirring till it boils again, then take it off the fire, and stir till nearly cold; when put it in cups, or in a large bowl; beat the whites of three eggs with sugar, and when quite cold put them on the top of the custard.
Take a quarter of a pound of lard, and the same of sheep's tallow, three table-spoonsful of tar, an even spoonful of sulphur, an ounce of white turpentine, a lump of beeswax the size of a hickory-nut, the same quantity of powdered resin and scraped chalk, a tea-cupful of the inside bark of elder, a little celandine, southern wood, and English mallows; bruise the herbs, and put them on to boil, with the lard and tallow, and a little water to keep it from burning; when all the strength is out, strain them, and put the grease back in the pot, with the tar, and add the other ingredients a little at a time, and stir till all is melted; then strain it in a jar, and keep it covered for use.
Wash the tapioca well, and let it soak for several hours in cold water; put it in a sauce-pan with the same water, and let it boil slowly till it is clear and thick; then season it with wine and loaf-sugar. The pearl tapioca will require less time to soak, and no washing. Allow three table-spoonsful of tapioca to a quart of water. Milk Porridge.
Take a pint of milk, and beat into it three eggs, and enough wheat flour to make a thick batter; add a table-spoonful of melted butter, and a little salt; bake them immediately. Some persons add two table-spoonsful of sugar, and a little cinnamon; others dust loaf sugar and cinnamon, or nutmeg over each waffle, as it is baked. Rice Waffles.
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.
Take half a gallon of corn meal, and pour boiling water on one-third of it; mix it together with warm water till it is a thick batter; put in two table-spoonsful of lively yeast, and one of salt; stir it well and set it by the fire to rise; when it begins to open on the top, grease the dutch-oven and put it to bake, or bake it in a pan in a stove. Cold Water Pone.
Boil a quart of milk, and stir into it half a pint of corn meal and a tea-spoonful of salt mix this well together; beat two eggs, stir in when nearly cold; add a tea-cup of chopped suet, two table-spoonsful of sugar, a little spice grease a pan, and pour it in; bake three-quarters of an hour. Eat it with sugar and cream, or molasses sauce. A Boiled Indian Pudding.
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