1864 Antique Civil War Era Cookbook THE PRACTICAL COOK BOOK H. M. Robinson NY FE

  

Welcome to BOOKCOOK's fine and rare bookstore. Please take a moment to browse around and enjoy the book featured here that was specially selected for you. THE PRACTICAL COOK BOOK By Mrs.

Robinson FIRST EDITION New York: Abbey & Barrett, Publishers, 593 Broadway 1864 Entered, according to Act of Congress, in the year 1864, by HELEN M. ROBINSON, In the Clerk's Office of the District Court of the United States for the Southern District of New-York. Just take a look at the super scarce offering! This wonderful old American cookbook is a genuine 1864 Civil War Era relic.

Book publishers were still making books during the Civil War, but the industry faced huge disruptions, especially in the South with blockades, material shortages (paper, ink), and manpower loss, leading to creative printing using wallpaper! And fewer surviving Confederate books, while Northern publishers continued, producing popular war-themed novels, poetry, and cookbooks though distribution was difficult. As you can see from the original owner's name penned in with her Brooklyn address, this little gem did not travel very far from the publishing house. Life and family carried on during war times and cookbooks were still very much in demand. Tried and true recipes are included here along with household tips for the dedicated housewife.

Some of these tips are curious, like how to drive away toads, and many are quite practical like how to make a variety of soaps, dye receipts and cleaning fluids, etc. There are also many many food recipes, directions for pickling and canning, and other valuable information. A delightful book through and through that you will be proud to own. THE desire, so often heard expressed by housekeepers, for a plain and practical Cook-Book, has prompted the preparation of this. - Many works of the kind are already before the public some very excellent ones-yet few are so arranged as to be of service, except to those of abundant means.

The recipes contained in this, are, many of them, the result of the author's own experience; the remainder are contributed by housekeep- ers who indorse them as the best; and only such are given as have been tested and approved. But very few have been copied, and those, in each instance, are properly credited.

It sometimes happens that the best directions, in the hands of unskilled persons, fail; for this reason, let not one inexperienced condemn a recipe hastily; a second trial may prove it all it could be desired. It has been the aim to make this a work adapted to the wants of all; containing not recipes for rich and elegant dishes only, but a fair proportion for plain and substantial ones. How well the author has succeeded, the favor with which it is received will testify. Hoping it may serve the purpose for which it was designed, it is submitted to the kind consider- ation of those housekeepers who may deem it worthy their attention.

Includes the following recipes (listed from Index). APPLES, TO KEEP: Apples, sour, to bake Sweet, to bake Very nice Coddled Stewed Sauce, a nice do. Biscuit, raised Tea Sweet Graham Savoy Soda Cream Sour milk Crackers, butter Drop cakes Rusk, very nice Rolls Rolls, French Short cake, apple Strawberry Johnny cake plain Muffins Without yeast Cup Corn Puffets Whigs Wafers Waffles Cream Rice Albany breakfast cakes Fritters Apple Cream Sweet potato pone Sally Lunn Vanities. CAKES: Buckwheat Wheat With yeast Corn meal Wheat and Indian Corn extra nice Rice Bread Composition Cream Cup Coffee Cream Chess Clove Cookies Vanilla Cream, good Water Plain Molasses, plain Corn-starch patties Crullers Cup, white Delicate Measure Doughnuts Raised Drop Election Fruit plain Federal French loaf Favorite Golden Graham Ginger, soft Hard Alum Snaps Cookies Gingernuts Imperial Jelly Rolled Jumbles Plain Soft Lemon Loaf Rich or wedding Lady cake Leopard Mountain Measure Marble Meringues Molasses pound Pound Pork Plain nice Queens Scotch Silver Sponge White Cream Spice Soda Tri-color Woodbridge Washington White corn-starch.

CANDY: Molasses, to make Vanilla cream Cocoanut Honey Taffy. CATSUP: Walnut Tomato Mushroom Oyster. CHEESE: To make Sage Brandy Cottage, or Dutch. COLORING RECIPES: Black Crimson Scarlet Pink Green Cotton, yellow Blue Cement, diamond For china, glass, or earthenware Cotton, to bleach.

CORDIALS, WINES, DRINKS: Wine, Elderberry Raspberry Blackberry Cherry Currant white Grape Cider Rhubarb Raspberry Elder Shrub, Raspberry Currant Vinegar, Raspberry Beer, Lemon Small White spruce Ginger Spring Cream nectar Milk punch Lemonade Metheglin Mint julep Egg nog Harvest drink Cherry bounce Syrup, Blackberry. DESSERTS AND SWEET DISHES: Apple, snow Bird's-nest Custard, boiled Boiled, plain Steamed or baked Almond Blanc mange Federal blanc mange Floating island Tipsy parson Cream, Vanilla Chocolate Almond Fruit Whipped Raspberry Bavarian Spanish Italian Snow Charlotte Russe Fruit Ice Cream without cream do. Eggs Southern Fruit Lemon Pineapple Coffee Chocolate Directions for freezing ices. DRIED FRUIT: Apples, dried, to stew Blackberries, to stew Peaches, to stew Prunes, to stew Raspberries, to stew. FLAVORINGS: Extract of vanilla Lemon Bitter almonds Brandy Rose Spiced Lemon.

FOOD AND DRINKS FOR THE SICK: Arrow-root Custard Buttermilk pop Mulled Beef tea Chicken broth Panada Corn-starch blanc mange Crust coffee Caudle Dropped egg Food for a young infant Delicate infant Herb drinks Gruel, rice, ground Milk porridge Thickened Panada Relish for a convalescent Refreshing draughts in a fever Sago Sangaree Wheat gruel (for children sick from teething). FRUIT, TO DRY: Berries Cherries Currants Citron, to prepare for cake Figs, tomato Gooseberries Green beans Peach leather Peaches Pears Pumpkin Sweet corn. ICING Ice, Lemon Strawberry Currant. KISSES: Cocoanut Macaroons Cocoanut macaroons Cocoanut cakes Cream meringues Pie Macaroni. MEATS: Bacon, curing Bass, to cook Beef, roast Steak with onions Fricasseed Corned Minced Pressed Dried To salt or corn To pickle How to smoke dry Stew Soup Boiled dinner Clam fritters Clam soup Calf's head, to cleanse Caper sauce, to cook Chicken soup Chowder Cod, fresh Salt, to boil Broiled Codfish toast Codfish pie Balls Chicken, boiled Roast Broiled Fried Fricasseed, Stewed Pie Hash Salad Corn pie Drippings Drawn butter Duck, roast Egg sauce Eels, to fry Stewed Force meat balls Fish, to bake to boil to broil to fry Eggs or roes Fresh, to corn Frogs, to cook Fowls, to dress Warmed Goose, roast Hash, a nice, for dinner Breakfast Ham, to pickle Halibut Herring, to cook Ham, to cure Broiled Boiled Head cheese Lard, to try Lamb steak Stewed Soup Liver, to cook Lobster salad Meat cake Pie Mutton, roast Leg of Chop Macaroni soup Mock turtle soup Mackerel, to boil to fry to broil Noodle soup Oyster sauce Stewed Fried Roast Scalloped Pickled Very nice Fritters Pie Pig, roast Pig's head, to roast Liver and heart Pork, roast broiled fried Stew Baked and beans Broiled Fritters Pigeons Partridge Rice soup Rabbit Sausage, to cook Souse, to clean to cook Spare rib Salmon, to cook Shad, to cook Squirrels Tongue, to smoke To cook Tallow, to try Terrapin, mock Trout, brook Turkey, boiled to roast Veal, roast Cutlets, broiled Pot pie, fried Venison, haunch of Vegetable soup Vermicelli soup Whitefish, to cook Woodcock Omelet Ham.

PASTRY: Paste, puff Rich Plain Pie, mince Plain Imitation Apple Dried Sweet Meringue Pie plant Pineapple Cranberry Cocoanut Rice Custard Corn starch Huckleberry Raspberry Lawton blackberry Tomato Peach, dried Cherry Pumpkin Squash Lemon Cream Pie, Lemon custard Mock Gooseberry Silver Sweet potato Cracker. PICKLES: Cherries, to pickle Cucumbers, to pickle salt Eggs, to pickle Grapes, to pickle Higdum Mangoes, to pickle Mushroom, to pickle Nasturtions, to pickle Onions, to pickle Martinoes, to pickle Butternuts, to pickle Beans, to pickle Beets, to pickle Cabbage, to pickle Cauliflower, to pickle Whisky, to make to salt Mixed To freshen To spice Pickle for cucumbers Peppers, to pickle Radish pods, to pickle Tomatoes, ripe, to pickle green, to pickle. PRESERVES: Apples, to preserve Crab, Siberian Natural and quince Jelly Crab jelly Blackberry jam Blanc mange Blackberries, to can Currants, to preserve Jelly Jam Cherries, to preserve to can Citron, to preserve Cranberries, to preserve Jelly Fruit, frosted Grapes, to preserve Grape jelly jam Gooseberry jam Gooseberries, to can and currants, for pies Huckleberries, to can Lemon jelly Oranges, jellied Peaches, to preserve Brandy To can Pears, to preserve To can Plums, egg, to preserve Damson's or Green Gages Plums, purple, to preserve Pineapple, to preserve Jam to can without heating Quinces, to can to preserve Quince jelly Marmalade Raspberry jam Raspberries, to can Strawberries, to preserve to can Tomatoes, to can to preserve Tomato figs Wine jelly Preserving. PUDDINGS: Apple Custard Apple Dumplings Pudding, Apple, Indian Berry Batter do. Steamed Bird's nest Batter dumplings Cottage Cracker Cherry Cocoanut Chantilla Corn starch mock Dutch Delicate dessert Nice dessert Favorite Fruit Graham German puff Indian, baked Boiled Steamed Lemon Lady Huntington Minute Olivia Orange Pop corn Plum plain good Poor man's Puff Rice Suet baked Snow balls Sago Stale cake Tapioca Yacht.

RICE: Respecting Flour Bread Yeast. RIPE FRUIT, TO PREPARE: Cherries Currants Blackberries Huckleberries Raspberries Peaches stewed Pears Pineapple Strawberries. SWEET PICKLES: Apples, to pickle Crab, to pickle Blackberries, to pickle Cucumbers, ripe, to pickle Currants, spiced Peaches, to pickle Pears, to pickle Peaches or pears, spiced Plums or cherries, to pickle. SAUCE: Sherry Plain Nice Sweet Foam Cream Syrup, to make Samp Sugar, how to clarify Sandwiches Sour krout. Without boiling Hard Honey Sand.

SALVE, GERMAN, FOR FROSTED FLESH. TEA, COFFEE, CHOCOLATE: Coffee, to brown to make do. Without boiling Mock Rye Cocoa Chocolate Tea, black Green Toasts Tarts Cream Lemon Tomato sauce Tea-trays, to clean.

VEGETABLES: Asparagus String Beets, to cook Beans, green, shelled Corn, to boil Sweet, dried Cucumbers Cauliflower Coldslaw Cabbage, dressed Carrots Egg plant Greens Hotslaw Lettuce Mushrooms Onions do. String Potatoes, to boil New Moulded Mashed do. To warm Fried Warmed Sweet Salad, dressing Squash, Summer Winter Succotash Spinach Turnips, to cook Tomatoes, green, to cook do. Ripe Vegetable oyster Water cresses.

WAX, FOR FRUIT JARS White, to make. TO POLISH FURNITURE Silverware, Etc.

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