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Updated: June 13, 2025
Add six quarts of cold water, and a tea-cupful of yeast. Tun it into a cask, cover it close down, and it will be fit to drink in two or three days. If made in large quantities, or intended to keep, put in a handful of malt and hops, and when the fermentation is over, stop it up close.
Put a tea-cupful of rich cream over some coals to stew with three table-spoonsful of powdered loaf-sugar. This has a healing effect. Another remedy, equally good, is to a tea-cupful of honey, add half the quantity of mutton tallow, and stew together till well mixed; pour it out in a cup, and keep stirring till cold.
Mix a quarter of a pound of butter with a pound of flour; then, having dissolved and well stirred a quarter of a pound of sugar in half a pint of milk, and made a solution of about half a tea-spoonful of crystal of soda, salt of tartar, or any other purified potash, in half a tea-cupful of cold water, pour them also among the flour; work up the paste to a good consistence, roll it out, and form it into cakes or biscuits.
When sufficiently soaked, beat up six eggs, whites and yolks, and mix with the bread. Add two ounces of warmed butter, some sugar, orange flower water, a spoonful of brandy, a little nutmeg, and a tea-cupful of cream. Beat all well together, bake in buttered teacups, and serve with pudding sauce. A quarter of a pound of currants may be added, but the puddings are good without.
When used, lower it with a little water, and scour the part with it. If the liquor lie long on the boards, it will extract their colour; it must therefore be done with care and expedition. Stone work may be freed from stains in the same way. BOCKINGS. Mix three ounces of buck-wheat flour with a tea-cupful of warm milk, and a spoonful of yeast.
When the mixture has boiled twenty minutes, throw in a tea-cupful of cold water; let it boil five minutes longer, then take the saucepan off the fire covered close, and keep it half an hour. It will afterwards be so clear as to need only once running through the bag, and much waste will be prevented.
Put a pint of hops in a pot, with a quart of water; cover it tightly, and let it boil slowly for half an hour; strain it while boiling hot on a pint of flour, and a heaped table-spoonful of salt; stir it well, and let it stand till nearly cool; when put in a tea-cupful of good yeast; if it is not sweet, put in a little salaeratus, just as you stir it in; keep it in a warm place till it rises, when put it in a stone jug, and cork it tightly.
When I tapped my maples with the rest there were two big trees in front of the house and tried to make sugar, I was prepared to see the sap boil away; but when I had labored a whole day and burned half a cord of wood, and had for my trouble half a tea-cupful of sugar, which made me sick into the bargain, I concluded that that game was not worth the candle, and gave up my plans of becoming a sugar-planter on a larger scale.
By adding another ounce of butter or sugar, or an egg or two, the cake may be improved, especially by putting in a tea-cupful of raw cream. It is best to bake it in a pan, rather than as a loaf, the outside being less hard. BREAD CHEESECAKES. Slice a penny white loaf as thin as possible, pour over it a pint of boiling cream, and let it stand two hours.
Or put a tea-cupful of cream into half a pint of new milk, a glass of white wine, half a lemon squeezed, and sugar. RICE MILK. Boil half a pound of rice in a quart of water, with a bit of cinnamon, till the water is wasted. Add three pints of milk, an egg beaten up with a spoonful of flour, and stir it till it boils. Then pour it out, sweeten it, and put in currants and nutmeg.
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