Take a few hops between the fingers, say an ounce or so, and
put in a sauce-pan with a quart of water; boil a few minutes and
strain off; then after removing all the hops, return the liquor
and put in two or three medium sized potatoes. Boil until quite
done; again drain off the liquor, and add a tablespoonful of flour;
mash the potatoes well with it; then return the liquor, and add a
teaspoonful of sugar✪ Baker's Yeast; mix the whole together; have it about the
consistency of batter. Put in a bottle (clean glass) and cork it
tight. Shake two or three times a day, keep covered and in a
warm place for two days, when it will be observed that bubbles
are now and then seen to rise to the top, and the top looks creamy.
Do not shake any more, but tie the cork down; the next day you
can make the regular hop yeast with hops, potatoes and a little
malt, which will give you a regular baker's yeast, pure and fresh,
which must be renewed every ten or twelve days. Try it; it is
very fine.
TOMATO CATSUP.
Boil and mash thoroughly, through a colander, your tomatoes,
which must be ripe. To every gallon of tomatoes, add one quart
of vinegar, two tablespoonfuls of black pepper, one of cayenne
pepper, one of ground allspice, one of ground cloves, four of salt,
four of mustard seed, two of ground cinnamon✪ Tomato Catsup. Boil hard four
hours. Put it on the back of the stove and leave till the next
morning, then bottle. The older it is the better.
SUET PUDDING.
One cupful of raisins, two-thirds cup of butter or suet, one-
half cup of molasses, one-half cup of brown sugar, one cupful
of sour or buttermilk, one even teaspoonful of soda, three cups
252 FRAGMENTS.
of flour, one nutmeg, one teaspoonful of salt✪ Suet Pudding; steam three hours.
Serve with vinegar sauce.
SUET PUDDING.
Twelve Boston crackers, one quait of sweet milk, one cupful
each suet, molasses, raisins, and currants, spices to taste. Steam
in pudding mould three hours.
GREEN MOUNTAIN CAKE.
One cupful of sugar, one-half cup of milk, one-half cup of
butter, two cupfuls of flour, two eggs, one-half teaspoon of soda,
one teaspoonful of cream-tartar✪ Green Mountain Cake. Makes a nice layer or loaf cake.
COOKIES — Very nice.
One large tablespoonful each of butter and lard, one cupful of
sugar, nearly three cupfuls of flour, two teaspoonf uls of Equity
baking-powder, all rubbed together, then add one-half cupful of
sweet milk, one egg, roll thin and bake in a quick oven.
GRAHAM CAKE.
One cupful of sugar, one cupful of sour cream or milk, if you
use milk, add a piece of butter the size of a walnut, one cupful of
seeded and chopped raisins, two cupfuls of sifted Graham flour,
one teaspoonful of soda, three eggs. Bake in a loaf.
"\VHITE FRUIT CAKE.
Two eggs, one cupful of sugar, one of butter, one of raisins,
one of currants, three cupfuls of flour, one-half cup of sweet
milk. Citron, mace and cinnamon to taste, two teaspoontuls of
Equity baking-powder✪ Cookies.
DELICATE CAKE.
Two eggs, one-half cup of butter, one cupful of sweet milk,
one and one-half cupfuls of sugar, three teaspoonfuls Equity
baking-powder; flavor with almonds or lemon. Made with the
whites of four eggs is nice for cocoanut cake, or with the yolks
for chocolate cake; three cupfuls of flour✪ Delicate Cake. Been in use for fifteen
years.
INDEX.
PAGE.
SOUPS 6
Amber or Bouillon 7
Beef Soup 6
Bouillon 10
Bean Soup 13
Corn Soup 13
Giblet Soup 10
Green Pea Soup 13
Hare or Rabbit Soup 1 1
Page 150 · 9 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take a few hops between the fingers, say an ounce or so, and put in a sauce-pan with a quart of water; boil a few minutes and strain off; then after removing all the hops, return the liquor and put in two or three medium sized potatoes. Boil until quite done; again drain off the liquor, and add a tablespoonful of flour; mash the potatoes well with it; then return the liquor, and add a teaspoonful of sugar; mix the whole together; have it about the consistency of batter. Put in a bottle (clean glass) and cork it tight. Shake two or three times a day, keep covered and in a warm place for two days, when it will be observed that bubbles are now and then seen to rise to the top, and the top looks creamy. Do not shake any more, but tie the cork down; the next day you can make the regular hop yeast with hops, potatoes and a little malt, which will give you a regular baker's yeast, pure and fresh, which must be renewed every ten or twelve days. Try it; it is very fine.
TOMATO CATSUP.
Boil and mash thoroughly, through a colander, your tomatoes, which must be ripe. To every gallon of tomatoes, add one quart of vinegar, two tablespoonfuls of black pepper, one of cayenne pepper, one of ground allspice, one of ground cloves, four of salt, four of mustard seed, two of ground cinnamon. Boil hard four hours. Put it on the back of the stove and leave till the next morning, then bottle. The older it is the better.
SUET PUDDING.
One cupful of raisins, two-thirds cup of butter or suet, onehalf cup of molasses, one-half cup of brown sugar, one cupful of sour or buttermilk, one even teaspoonful of soda, three cups
of flour, one nutmeg, one teaspoonful of salt; steam three hours. Serve with vinegar sauce.
SUET PUDDING.
Twelve Boston crackers, one quait of sweet milk, one cupful each suet, molasses, raisins, and currants, spices to taste. Steam in pudding mould three hours.
GREEN MOUNTAIN CAKE.
One cupful of sugar, one-half cup of milk, one-half cup of butter, two cupfuls of flour, two eggs, one-half teaspoon of soda, one teaspoonful of cream-tartar. Makes a nice layer or loaf cake.
COOKIES — Very nice.
One large tablespoonful each of butter and lard, one cupful of sugar, nearly three cupfuls of flour, two teaspoonfuls of Equity baking-powder, all rubbed together, then add one-half cupful of sweet milk, one egg, roll thin and bake in a quick oven.
GRAHAM CAKE.
One cupful of sugar, one cupful of sour cream or milk, if you use milk, add a piece of butter the size of a walnut, one cupful of seeded and chopped raisins, two cupfuls of sifted Graham flour, one teaspoonful of soda, three eggs. Bake in a loaf.
WHITE FRUIT CAKE.
Two eggs, one cupful of sugar, one of butter, one of raisins, one of currants, three cupfuls of flour, one-half cup of sweet milk. Citron, mace and cinnamon to taste, two teaspoontuls of Equity baking-powder.
DELICATE CAKE.
Two eggs, one-half cup of butter, one cupful of sweet milk, one and one-half cupfuls of sugar, three teaspoonfuls Equity baking-powder; flavor with almonds or lemon. Made with the whites of four eggs is nice for cocoanut cake, or with the yolks for chocolate cake; three cupfuls of flour. Been in use for fifteen years.
Amber or Bouillon 7
Beef Soup 6
Bouillon 10
Bean Soup 13
Corn Soup 13
Giblet Soup 10
Green Pea Soup 13
Hare or Rabbit Soup 1 1
Records on this page
Baker's YeastHop YeastTomato CatsupSuet PuddingGreen Mountain CakeCookiesGraham CakeWhite Fruit CakeDelicate Cake