Virginia Cookery-book

Beef Essence.— Chicken Essence, or Tea. — Beef Tea, No. 1. — Beef Tea, No. 2. — Chicken Soup. — Panada, No. 1. — Panada, No. 2. — Rusk Panada. — Caudle. — Rice Caudle.— Flour Caudle.— Hard Biscuit for Invalids. — Crisp Biscuits. — Mush. — Gruel. — Arrowroot. — Tapioca Jelly. — Sago. — Rye Mush. — Cremo. — Eggnog. — Mint Julep. — Prunes. — Lemons. — Limes. — Soft Peaches. — Cranberries. — Apples. — A Plain Rice Pudding. — Rice Milk, No. 1. — Rice Milk, No. 2.— Rice Shapes.— Clover Tea.— Mullein Tea.— Tamarind- water. — Toast and Water. — Apple-water. — Elder-flower Tea. — A Pine Tonic. — Lemon Honey. — Dewberry Sirup. — Boiled Flour for Invalids. — To Cure a Cold. — An Admirable Cough Mixture. — Cherry-bark Tea. — Brown Mixture for Coughs.— Bums. — Blisters. — Basilicon Salve. — Cuts. — Wounds. — Sprains. — Bruises. — For a Rising Breast. — Boils Page 305 CHAPTER I. YEAST.—BREADS MADE WITH YEA8T, AND BISCUIT, Yeast.—Hannah's Yeast.—Exact Way to Make Good Light Biead.— Sponge.— Potato Yeast.— Biscuit.— Thin Biscuit.— Beaten Biscuit. —Bachelor's Loaf.— Sherwood Biscuit. —French Rolls.— Cream Bolls.— Sally Lunn, Nos. 1 and 2.— Cinnamon Buns.— Hannah's BoUs.— Hannah's Muflins.— French Bread.— French Biscuit. — Lightened Biscuits.— Powhatan Loaf.— Powhatan Rolls. — Quick Biscuits.— Soda Biscuit.— Golden Loaf of Albemarle.— Brandon Rolls.— Old Maids.— Brown Bread.— Rusks, Nos. 1 and 2.— Apple Bread. — Salt-rising Bread. Yeast. Boil five or six large Irish potatoes until soft, and mash them fine; to three pints cold toater put a half -gill measure of hops, closely pressed ; let the water come to a boil, and boil for five minutes, uncovered; strain gradually the tea over the mashed potatoes, and after they are mixed strain through a colander to exclude the potato lumps ; add, tohile hoty a teacupf ul of sugar and a tablespoonful of salt, and, when nearly cold, a teacupf ul of old yeast. This yeast will be ready for use within four hours after being made, and will not quickly sour. In order to have vsihUeflahy bread very litHe lard must he pat in theflov/r — ^not more to each quart of flour than a piece the size of a hickory-nut. Hannah's Yeast. One teacupful of salt, one of sugar (white or fair brown), two cupfuls of flour, two of meal, eight large Irish potatoes, one large handful of hops. Boil the potatoes, after pealing them raw; strain the hot potato- water into the salt, sugar, flour, and meal ; make a quart of strong hop-tea and pour over this; put on the fire and stir until the yeast has thickened sufficiently, which will be in from five to ten minutes ; add now a teacupful of old yeast that is still lively and set away, in a jar, to rise. This yeast, if kept in a cool place, will be good as long as there is any of it left. Exact Way to Make Good Light Bread. Obeying the following directions for making yeast and sponge, the most inexperienced cook may soon become skilful as a bread-maker : Boil six potatoes ; peel and mash them up smooth, so that not the least lump is left ; mix with them a light half -pint of sifted flour ; stir these into a pint of boiling hop-tea ; strain through a coarse sieve, and add three table-spoonfuls of sugar and a teaspoonf ul of salt ; when cold pour in a half -pint of old yeast. XJse two table-spoonfuls of this yeast for lightening one quart of flour. Sponge. Two large Irish or white potatoes, three table-spoonfuls of flour, two table-spoonfuls of sugar ; mix smooth with one pint of boiling water; when cold, add six tablespoonfuls of yeast. Make up your bread (in winter) with this sponge at 4 p.m. for an eight o'clock breakfast, using two and a half quarts of flour, two eggs well beaten — [very good bread is made by this recipe without the