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Updated: June 13, 2025
SUPPER DISH. To make a pretty supper dish, wash a tea-cupful of rice in milk, and boil it tender. Strain off the milk, lay the rice in small heaps on a dish, strew over them some finely-powdered sugar and cinnamon, and put warm wine and a little butter into the dish. SUPPERS. Hot suppers are not much in use where people dine late, nor indeed in ordinary cases.
In case of a child swallowing by mistake either laudanum, or paregoric, or Godfrey's Cordial, or any other preparation of opium, what ought to be done? Give, as quickly as possible, a strong mustard emetic; that is to say, mix two tea-spoonfuls of flour of mustard in half a tea-cupful of water, and force it down his throat.
SAUCE FOR WILD FOWL. Simmer a tea-cupful of port wine, the same quantity of good meat gravy, a little shalot, a little pepper and salt, a grate of nutmeg, and a bit of mace, for ten minutes. Put in a piece of butter, and flour; give it all one boil, and pour it through the birds. In general they are not stuffed as tame fowl, but may be done so if approved.
Simmer these all together for a quarter of an hour, then rub them through a tammis, season it with salt, give it a boil, and serve it up with a small tea-cupful of cream stirred into it, and the slices of crust cut off the rolls laid on the top. Another way.
BREAD CAKE. To make a common bread cake, separate from the dough, when making white bread, as much as is sufficient for a quartern loaf, and knead well into it two ounces of butter, two of Lisbon sugar, and eight of currants. Warm the butter in a tea-cupful of good milk.
If the cramp attack the stomach or bowels, it is attended with considerable danger: medicine may relieve but cannot cure. All hot and stimulating liquors must be carefully avoided, and a tea-cupful of lukewarm gruel or camomile tea should be frequently given, with ten or fifteen drops of deliquidated salt of tartar in each. CRANBERRIES. If for puddings and pies, they require a good deal of sugar.
When cold, add four eggs well beaten, two ounces of butter melted in a tea-cupful of cream; and add three ounces of sugar, a quarter of a nutmeg, and a good piece of lemon peel. Put a light puffpaste into a mould or dish, or grated tops and bottoms, and bake in a quick oven.
If stewed in a jar, it is the same: but in this way they eat well with bread, and are very wholesome. If pressed and strained, after being stewed, they yield a fine juice, which makes an excellent drink in a fever. CRANBERRY GRUEL. Mash a tea-cupful of cranberries in a cup of water, and boil a large spoonful of oatmeal in two quarts of water.
For what is called milk coffee, boil the milk or cream separately; bring it to table in a covered vessel, and pour it hot into the coffee, the flavour of which will be impaired if the milk is boiled with it. Put into a large kettle, ten gallons of water, a quarter of a pound of hops, and a tea-cupful of ginger. Boil them together till all the hops sink to the bottom.
Rub with the paste two ounces of loaf sugar, simmer it ten minutes with a tea-cupful of cream, and then strain and ice it. RATIFIA DROPS. Blanch and beat in a mortar four ounces of bitter almonds, and two ounces of sweet almonds, with a small part of a pound of fine sugar sifted. Add the remainder of the sugar, and the whites of two eggs, and make the whole into a paste.
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