PICKLING:
"It is always best to use cider vinegar in
making pickles as other kinds eat the pickles or make them soft. Vinegar which is too
strong should be diluted with water. The vinegar should never be boiled but should be
poured on the pickles hot as it comes to the first scald. If pickles are put into brine
the brine should be strong enough to float an egg. A heaping pint of coarse salt should be
used to each gallon of water. Never put pickles into anything that has previously held any
kind of grease and never let them freeze. A good way is to put pickles in bottles and seal
while hot. Put a slice or two of horseradish into the jar with pickles. It will soon sink
to the bottom taking the scum with it and leaving the vinegar clear..."
Beet Pickles | Chopped Pickles
| Chow Chow | Sliced Cucumbers | Dill Pickles |
Cucumber Pickles | Green Tomato Pickles | Tomato Higdom
| Mustard Pickles | Pickled Peppers | Sweet Pickled
Peaches | Sweet Pickled Prunes | Gooseberry Catsup |
Celery Sauce | Tomato Sauce | English Chow Chow |
Tomato Ketchup | Damson Plum Catsup | Chowder (Very Fine).
| Corn Sauce | Pickled Cabbage | Stuffed Peppers
| Bordeaux Sauce | Piccalilli | Euchered Crab Apples
| Small Cucumber Pickles | Spanish Pickle | " Dandy
" Home-Made Pickles | Spiced Peaches | Canned Beets
| Canned Cucumbers | String Bean Pickles | Mixed
Pickles | Sour Cucumber Pickles | Chili Sauce | Cold
Catsup. | Watermelon Pickles | Cucumber Pickles |
Sweet Pickles, Pears, Peaches and Apples | Corn Salad | Mexican
Chili Sauce | Pickled String Beans | Pickled Peaches (that will
keep) | Cucumber Catsup | Tomato Catsup | Chili Sauce
GO TO PICKLING RECIPES 
CANNING
FRUITS, MAKING PRESERVES,
MARMALADES & JELLIES, ETC.
"...Preserves must be made with the greatest
care. As soon as pared, peaches, pears, apples and quinces should be placed in cold water
to keep them from turning dark. Many fruits, such as pears, quinces, citrons, watermelon
rinds, cherries, currants, etc., harden when put at first into a thick syrup. To prevent
this they should be cooked first in water of thin syrup and the rest of the sugar added
later..."
Grape Marmalade | Quince
Honey | Orange Marmalade | Cooking
Apricots | Canned Corn | Canned
Elderberries (Excellent) | Canned Beans | Canned Rhubarb | To Cook
Cranberries | Preserved Cherries | Strawberry Preserves | Pear
Chips | Gooseberry Conserves
| Lemon Marmalade | Lemon Butter | Tomato Preserves | Pieplant
Jelly | Canned Apple Sauce | Canned Pineapple
GO TO CANNING RECIPES
BREAD
MAKING AND RECIPES:
"Southern Beaten Biscuit.--One
quart of flour, a pinch of soda the size of a pea, 1/2 cup of sweet milk, 1/2 cup of ice
water, 1 teaspoonful of salt, 2 heaping tablespoonfuls of lard ; mix to a stiff dough and
beat until it blisters and pops. The success depends upon the length of time it is
beaten..."
BREAD MAKING: FLOUR | YEAST | THE SPONGE | MIXING AND KNEADING | BAKING
RECIPES FOR MAKING YEAST : Starter Yeast | Potato Yeast | Beer Yeast | Hop Yeast
BAKING POWDERS
BREAD RECIPES:
Bread | Whole Wheat Bread | Entire Wheat Bread | Salt Rising Bread | Oatmeal Bread |
Spinster’s Bread | Hotel Berry Brown Bread | Boston Brown Bread | Steamed Brown
Bread | Graham Bread | Raised Graham Bread | Steamed Graham Bread | Corn Bread |
Katahdin Corn Bread | Fried Bread | Currant Bread | Cornish Bread | Gingerbread | Soft
Gingerbread | Eggless Gingerbread
ROLLS: Parker
House Rolls | Astor House Rolls | Cinnamon Rolls | French Rolls.
BISCUITS:
Soda Biscuit | Breakfast Biscuit | Southern Beaten Biscuit | Baking Powder Biscuit
GO TO BREAD MAKING RECIPES
SANDWICHES, COOKIES, FRITTERS, DOGHNUTS, GEMS, MUFFINS, WAFFLES,
ETC.
"Apple and Celery Sandwiches. Chop very fine 1/2 dozen
of the small inside stalks of celery and 2 large tart apples and sprinkle lightly with
salt and then spread between thinly cut slices of buttered bread..."
SANDWICHES: Ham Sandwiches | Chicken Sandwiches |
Apple and Celery Sandwiches | Club Sandwiches | Nut Sandwiches | Sweet Sandwiches | Salmon
Sandwiches | Nut and Cheese Sandwich | French Sandwich | Pimentos | Egg Sandwiches
COOKIES: Crisp Chocolate Cookies | Fruit Cookies | Crumb
Cakes | Taylor Cakes | Ginger Drop Cakes | Mother’s Caraway Cookies | Oatmeal Cookies
| Scotch Cookies | Nut Cookies | Hermits | Molasses Cookies | Drop Ginger Cakes | Ginger
Snaps | Ginger | Boston Cookies | Lemon Drops | Rocks | Peanut Cookies | Cream Cookies |
Cornstarch Cookies | Cookies | Oatmeal Macaroons | Mince Crisp Cookies | Cookies(Mother
B’s)
FRITTERS: Potato Fritters | Corn Fritters |
Fried Cream Fritters | Oyster Fritters | Rice Cakes | Corn Fritters or Mock Oysters
DOUGHNUTS: Doughnuts | Improved Fat for Frying Doughnuts,
Croquettes, Etc. | Raised Doughnuts | Snow Balls | Fried Cakes | Doughnuts (Fine)
GEMS: Graham Gems | Corn Gems | Wheat Gems
MUFFINS: Muffins | Corn Muffins
WAFFLES | CORN DODGERS
| CORN PONE | CORN CAKE
BUNS: Currant Buns |
Buns That Boys Like
DUMPLINGS:
Drop Dumplings | Always Light Dumplings | Chicken Dumplings
CRULLERS | JUMBLES
| TOASTS: American Toast |
Good Toast | Dry Beef Toast
GRAHAM CRACKERS
| RUSKS:
Scotch Scones / Apple Koker
GRIDDLE CAKES: Griddle Cakes | Corn Meal Griddle Cakes | Graham Griddle Cakes | Buckwheat Cakes
| Egg Pancakes | Potato Cakes
GO TO THE RECIPES
EGGS:
"The fresher the eggs
are, the better and more wholesome they will be. Eggs over a week old may be fried but
should not be boiled. To tell good from bad eggs they should be put into water. The good
ones will lay on their sides while those that turn with the large end upward are bad and
should be rejected..."
Creamed Eggs | Egg Gems | Eyes |
Baked Eggs with Cheese | .Eggs In Tomatoes | Egg Nest Toast | Deviled Eggs |
Eggs a la Creole | Shirred Eggs | To Coddle an Egg | Baked Eggs |
Bird’s Nest | Curried Eggs | Escalloped Eggs | Frizzled Ham and Eggs |
Poached Eggs | Fried Eggs | Scrambled Eggs | Eggs a la Creme | Eggs,
Newport Style | Stuffed Eggs | Cupped Eggs | Eggs a la Mode | Buttered
Eggs | Egg Fricassee | Dropped Eggs | Steamed Eggs | Frizzled Eggs
| Potted Eggs | Eggs a la Suisse | Eggs Brouille | Pickled Eggs
| Eggs a la Bonne Femme | Breaded Eggs | Lunch Eggs | Frothed Eggs
| Eggs in Paper Cases
OMELETS:
The yolks should be
beaten lightly. Much beating will make them too thin and it is said that twelve beats is
the magic number. Add the milk, pepper, salt and flour if it is used, and lastly add the
whites beaten to a stiff froth. The skillet should be as hot as possible without
scorching the butter; after putting in a tablespoonful of butter the omelet should be
poured in and it should begin to bubble and rise in flakes at once....
Omelet | Potato Omelet |
French Omelet | Baked Omelet | Jelly or Marmalade Omelet | Ham Omelet
GO TO THE EGGS & OMLETES RECIPES
CAKES
FROSTING ICINGS & FILLINGS:
"...In mixing cake, do not stir,
but beat it thoroughly, unless otherwise directed, bringing the batter up from the bottom
of the dish with every stroke. Use a long handled wooden spoon. An iron spoon turns the
mixture black. Never beat a cake in tin but use earthen or stoneware. Remember that
sour milk and soda go together; and sweet milk and baking powder go together; and that
baking powder combines the properties of soda and cream of tartar and is always used
alone..."
GENERAL
INSTRUCTIONS: The Introduction
to Recipes and Directions for Making All Kinds of Cakes, Frostings, Icings and Fillings. GO TO THE RECIPES
CAKE
RECIPES: Buttermilk Cake | Delicate
Cakes | Grandma’s Cake | Economical Cake |
Caramel Cake | Wedding Cake | Sultana Cake | Taylor
Cake | Fruit Cake | Marble Cake | Myrna Marble
Cake | Sponge Cake | Angel Food | Ice Cream
Cake | Devil’s Food | Devil Cake | Jelly
Roll | Quick Cake | One Egg Cake | Nut Cake
| Plain Walnut Cake | Lemon Cake | Ribbon
Cake | Gold and Silver Cake | White Mountain Cake
| Filling | Hickory Nut Cake | Lemon Jelly Cake
| Prince of Wales Cake | Icing | Angel Cake
| Anna’s Cup Cake | Chocolate Cake | Frosting
| Cornstarch Loaf Cake | Centennial Cake | Cocoa Cakes
| Delicate Coconut Cake | Crumb Cake | Cheap Cake
| Coffee Cake | Clara Follett’s Cake | French
Cake | Feather Cake | Gospel Cake | Silver
Cake | Lady Cake | A Cheap Fruit Cake | Black Fruit
Cake | Farmer’s Fruit Cake | White Fruit Cake |
Minnehaha Cake | Morangtarta | One Egg Cake | Queen
Cake | Sunshine Cake | Tea Cake | Velvet Cake
| White Loaf Cake | White Cake | Washington Cake
| Cream Cake | Custard Cake |
Custard | Chocolate Caramel Cake | Fig Cake |
Cream Puffs | Breakfast Cake | Apple Cake | Pork Cake
| Roll Jelly Cake | Chocolate Loaf Cake |
Spice Cake | Johnny Cake | Maple Cake |
Dolly Varden Cake | Good Almond Cake | Layer or Loaf Cake
| Maple Caramel Frosting | Lemon Jelly Filling
| Custard Filling
GO TO THE RECPIES
MEATS,
POULTRY, GAME, FISH, OYSTERS & CROQUETTS:
"...Salt meats and meats used for soup should be
put to cook in cold water; but otherwise, fresh meat should be put on in boiling water.
Cold water extracts the juice while hot water quickly cooks the outer surface of the meat
and so retains the juices. Put a piece of red pepper in the water to prevent the odor
which arises from boiling meat and turn the meat frequently that it may cook evenly on all
sides. Carefully remove all scum as it arises. The meat should be kept boiling constantly
but very gently. Allow twenty minutes for each pound of meat..."
HOW TO SELECT
GOOD MEAT AND POULTRY.
Beef | Mutton | Pork | Veal | Turkeys | Fowls | Ducks |
Geese
COOKING MEATS AND POULTRY
RECIPES: Baked
Veal Chops or Cutlet | Breaded Ham | Creamed Beef | Dressing for
Stuffing | Veal Loaf | Beefsteak | Chicken Tamales | Braised
Beef | Boiled Ham | Ham Pattie | Tasse Ham | Deviled Ham |
Stuffed Leg of Pork | Veal with Oysters | Curry Chicken | Chicken
Sauteing | Chicken Pie | Cleveland Chicken | Old Point Comfort
Chicken | Chicken Croquettes | Chicken Cutlets | Chicken and Macaroni
GAME: Pheasants, Partridges,
Quails, Etc. | A Delicious Rabbit Fry | Rabbit Stew
FISH AND OYSTERS: Baked White Fish |
Boiled Fresh Fish | Clam Stew | Baked Codfish | Fish
a–la–Creme | Baked Pickerel | Lobster a la Newburg | Oyster
Dressing | Oyster Cocktails | Curried Oysters | Oyster Omelet |
Steamed Oysters | Salmon Loaf | Turbot | Pigs in Blanket |
Salmon Balls | Fried Oysters | Salmon Chops | Halibut Steak |
Creamed Fish | Codfish Balls | Hollandaise Sauce | Escalloped Oysters
| Frizzled Oysters | Baked Shad
CROQUETTES: Sweet Potato Croquettes |
Oyster and Veal Croquettes | Potato Croquettes
GO TO THE RECIPES
SOUPS:
"...In making vegetable
soups cook the vegetables separately and add to the soup just before taking from the fire.
Celery seed will be found an excellent substitute for celery. The best herbs for seasoning
soups are sage, mint, tarragon, sweet marjoram, thyme, sweet basil, bay leaves, parsley,
cloves, mace, celery and onions. Scorched flour or burnt sugar are used to color
soups. Season lightly at first for more may be added if desired. Never put
soups or gravies in tin or copper and it is best to use a wooden spoon..."
Asparagus Soup | Bean Soup |
Potato Soup | Tomato Soup | Noodles for Soup | Tomato Bisque |
Celery Soup | Soup Stock | Bisque of Oysters | Vegetable Soup |
White Soup | Clam Soup | Split Pea Soup | Tomato Soup | Cream
of Celery Soup | Bouillon Chop | Beef Broth
GO TO THE RECPIPES
VEGETABLE DISHES:
"Fried Tomatoes: Slice thickly some ripe tomatoes, dip
in beaten egg and cracker crumbs and brown in skillet with hot butter, turning often.
After tomatoes are taken out make a dressing by adding milk and flour to what remains in
skillet. Pour over tomatoes. Salt to taste..."
Boston Baked Beans | Corn Oysters |
Corn a la Southern | Baked Corn | Corn Pudding | Celery on
Toast | Southern Cabbage | Cauliflower | Egg Plant | Fried
Mushrooms | Escalloped Onions | Baked Onions | Creamed Potatoes |
Stuffed Potatoes | Potato Fluff | Glazed Sweet Potatoes |
Spinach | Squash Cakes | Salsify or Vegetable Oyster | Roasted
Tomatoes | Tomatoes a la Spanish | Escalloped Potatoes | Potato
Croquettes | Corn and Tomatoes | Stewed Onions | Fried Egg Plant |
Potatoes | Escalloped Corn | Potato Rolls | Carrots with Milk Wash |
Potato Puffs | Escalloped Tomatoes | Stewed Cucumbers | Roast
Pork and Lima Beans | French Stew | Fried Tomatoes | Corn Mock
Oysters
TO TO THE RECIPES
236
PIONEER HOUSEHOLD TIPS:
"To Remove Wrinkles: Melt and stir together one ounce of
white wax, two ounces of strained honey and two ounces of the juice of lily bulbs; apply
to the face every night and it is said your wrinkles will disappear..."
WHAT TO DO AND HOW
TO DO IT: Including various recipes of all kinds. This is a
remarkable document reflecting pioneer life during the 1800s. You'll never guess how to
make ink, but the recipe is here. "This ink is fine for records and deeds for it may
be read hundreds of years hence."
PIONEER HOUSEHOLD TIPS
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