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household-recipes-sharegpt

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[ { "from": "human", "value": "Provide information on Giblet Soup" }, { "from": "gpt", "value": "Take the feet, neck, pinions, and giblets of two fowls, and add a pound\nand a half of veal, and a slice of lean ham. Pour on three quarts of\ncold water, and boil gently till the meat is very soft. Strain off the\nliquor, and, when cold, take off the fat. Cut the giblets and meat into\nhalf-inch pieces; add a tablespoonful of flour with one of butter, and\nsome of the soup to thin it. Then put into the soup the butter and\nmeat, with some sweet herbs tied in a bag, with salt to your taste.\nBoil it half an hour and it is done." } ]

[ { "from": "human", "value": "Provide information on Directions for making Chowder" }, { "from": "gpt", "value": "The best fish for chowder are haddock and striped bass. Cut the fish\nin pieces of an inch thick, and two inches square. Take six or eight\ngood-sized slices of salt pork, and put in the bottom of an iron pot,\nand fry them in the pot till crisped. Take out the pork, leaving the\nfat. Chop the pork fine. Put in the pot a layer of fish, a layer\nof split crackers, some of the chopped pork, black and red pepper,\nand chopped onion, then another layer of fish, split crackers, and\nseasoning. This do till you have used your fish. Then just cover the\nfish with water, and stew slowly till the fish is perfectly tender.\nTake out the fish, and put it in the dish in which you mean to serve\nit; set it to keep warm. Thicken the gravy with pounded cracker; add,\nif you like, mushroom catsup and Port wine. Boil the gravy up once,\nand pour over the fish; squeeze in the juice of a lemon, and garnish\nwith slices of lemon.\n\nIf not salt enough from the pork, more must be added." } ]

[ { "from": "human", "value": "Provide information on To Fry Fish" }, { "from": "gpt", "value": "Fry some slices of salt pork, say a slice for each pound, and when\nbrown take them up, and add lard enough to cover the fish. Skim it\nwell, and have it hot, then dip the fish in flour, without salting it,\nand fry a light brown. Then take the fish up, and add to the gravy a\nlittle flour paste, pepper, salt; also wine, catsup, and spices, if you\nlike. Put the fish and pork on a dish, and, after one boil, pour this\ngravy over the whole.\n\nFish are good dipped first in egg and then in Indian meal, or cracker\ncrumbs and egg, previous to frying." } ]

[ { "from": "human", "value": "Provide information on To Boil Fish" }, { "from": "gpt", "value": "Fill the fish with a stuffing of chopped salt pork, and bread, or bread\nand butter, seasoned with salt and pepper, and sew it up. Then sew it\ninto a cloth, or you cannot take it up well. Put it in cold water, with\nwater enough to cover it, salted at the rate of a teaspoonful of salt\nto each pound of fish, and about three tablespoonfuls of vinegar. Boil\nit slowly for twenty or thirty minutes, or till the fin is easily drawn\nout. Serve with drawn butter and eggs, with capers or nasturtions in it.\n\nFish can be baked in the same way, except sewing it up in a cloth.\nInstead of this, cover it with egg and cracker, or bread crumbs." } ]

[ { "from": "human", "value": "Provide information on To Broil Fish" }, { "from": "gpt", "value": "Salt fish must be soaked several hours before broiling. Rub suet on\nthe bars of your gridiron, then put the fish flesh side down (some say\nskin side down, as it saves the juices better), and broil till nearly\ncooked through. Then lay a dish on it, and turn the fish by inverting\nthe gridiron over the dish. Broil slowly, and never pile broiled fish\none above another on the dish." } ]

[ { "from": "human", "value": "Provide information on Baked Fish" }, { "from": "gpt", "value": "Cod, bass, and shad are good for baking. Stuff them with a seasoning\nmade of bread crumbs or crackers, butter, salt, pepper, and, if you\nlike, spices. Put the fish in a bake-pan, with a tea-cup of water, and\na bit of butter, and bake from forty-five to sixty minutes." } ]

[ { "from": "human", "value": "Provide information on Cod Sounds and Tongues" }, { "from": "gpt", "value": "Soak them four hours in blood-warm water, then scrape off the skin, cut\nthem up, and stew them in a little milk till tender. Just before taking\nup stir in butter, and a little flour paste, and scatter cold boiled\neggs cut up over them." } ]

[ { "from": "human", "value": "Provide information on To Cook Salt Codfish" }, { "from": "gpt", "value": "Soak the fish in a pailful of water all night. Then hang it in a good\ndeal of water where it will be kept warm. Put one even great spoonful\nof saleratus in the water. (This last softens it as nothing else will\ndo.) Change the water an hour before dinner, and hang it where it will\nget scalding hot. It must not boil, but only simmer. Take it up into a\nnapkin, so as to keep it dry and hot." } ]

[ { "from": "human", "value": "Provide information on To Cook Cold Codfish" }, { "from": "gpt", "value": "Mash boiled potatoes, mash the fish and mix with them, adding some\ncream or milk, and a little pepper, make them into round cakes an inch\nthick, and fry them in fresh lard." } ]

[ { "from": "human", "value": "Provide information on To Cook Oysters" }, { "from": "gpt", "value": "Oysters are best roasted in the shell, convex side downward, to hold\nthe juices, and cooked till they will open well. They are good also\ncooked in a batter made by adding wheat flour to the juice till it is\na batter, and adding two eggs and a salt spoonful of salt. Fry in hot\nlard to a light brown." } ]

[ { "from": "human", "value": "Provide information on Lobsters" }, { "from": "gpt", "value": "These must never be cooked after they are dead. Put them alive into\nboiling water, and boil them till the small joints come off easily." } ]

[ { "from": "human", "value": "Provide information on Scolloped Oysters" }, { "from": "gpt", "value": "Take the oysters from the liquor, and place some at the bottom of the\ndish, then grate some bread over them, a little nutmeg, pepper, salt,\nand cloves. Add another laying of oysters, and the seasoning, a little\nbutter, and a glass of wine. Cover the whole with grated bread, and\nbake half an hour, or perhaps a little more. There will be liquor\nenough without adding any water or oyster broth." } ]

[ { "from": "human", "value": "Provide information on Pickled Oysters" }, { "from": "gpt", "value": "After taking out the oysters, to each quart of liquor put a teaspoonful\nof pepper, two blades of mace, three tablespoonfuls of white wine, and\nfour of vinegar, also a tablespoonful of salt. Simmer the oysters in\nthis five minutes, then take them out and put in jars, then boil the\npickle, skim it, and pour it over them." } ]

[ { "from": "human", "value": "Provide information on To Crimp Fresh Fish" }, { "from": "gpt", "value": "Cut in slices and lay them for three hours in salt and water, and a\nglass of vinegar, then fry or broil them." } ]

[ { "from": "human", "value": "Provide information on To Cook Eels" }, { "from": "gpt", "value": "Dress them, lay them open flat, rub them with salt and pepper, cut them\nin short pieces, and broil them. Small ones are best skinned and fried." } ]

[ { "from": "human", "value": "Provide information on To Cook Scollops" }, { "from": "gpt", "value": "Boil them, take out the hearts (which is the only part used), dip them\nin flour and fry brown in lard, or stew with butter, pepper, salt, and\na little water." } ]

[ { "from": "human", "value": "Provide information on A Good Way of Using Cold Fresh Fish" }, { "from": "gpt", "value": "Take cold cooked fish, chop it with bread crumbs, pepper, salt, and\nboiled salt pork, or ham; season with salt, pepper, catsup, or wine.\nMould into balls with egg and bread crumbs, and fry in lard." } ]

[ { "from": "human", "value": "Provide information on To Cook Clams" }, { "from": "gpt", "value": "Thin-edged clams are the best ones. Roast them in a pan over a hot\nfire, or in a hot oven, placing them so as to save the juice. When they\nopen, empty the juice into a sauce-pan, and add the clams with butter,\npepper, and very little salt.\n\nTo boil them, put them in a pot with a very little water, and so as to\nsave their juices. Proceed as above, and lay buttered toast in the dish\nwhen you take them up. Clams are good put into a batter and fried." } ]

[ { "from": "human", "value": "Provide information on To prepare Gravy for a Cold Beef Hash, or Steak Hash" }, { "from": "gpt", "value": "For a small dish for six persons, put a tea-cup and a half of boiling\nwater into a small sauce-pan, and make a thin paste with a heaping\nteaspoonful of flour, wet with a great spoonful of cold water. Stir it\nin, and boil it three minutes. Then put in half a teaspoonful of black\npepper and rather more salt, and let it stand where it will be kept\nhot, but not boiling, till fifteen minutes before it is to be used.\n\nThen cut the beef into half-inch mouthfuls and take as many mouthfuls\nof cold boiled potato, and half as many of cold turnip. Put these all\ntogether into a tin pan the size of a dining plate. Then stir in two\ngreat spoonfuls of butter into the gravy till melted, and, if you like\ntomato catsup, add a great spoonful, and pour it over the hash, and\ncover it with a plate and let it heat on the stove, or trivet, ten\nminutes, and then serve it.\n\nIf the hash is made without vegetables, take only a tea-cup full of\nwater, and a teaspoonful of flour, and a little less pepper and salt.\n\nIf you have the beef gravy of yesterday, use it instead of butter, and\nput in less pepper, salt, butter, and water, and only one spoonful of\nbutter.\n\nIf tomatoes are liked, peel and slice two large ones, and add with the\npotatoes and turnips.\n\nLet a housekeeper try this, and then vary it to her own taste, or the\ntaste of her family, and then write the exact proportions for the use\nof all the future cooks of her family." } ]

[ { "from": "human", "value": "Provide information on Gravy for a Mutton Hash, or Venison Hash" }, { "from": "gpt", "value": "For a dish for six persons, take a tea-cup and a half of boiling water,\nand slice fine one small onion (say one an inch in diameter) into it,\nto give a slight flavor of onion, and thus hide the strong mutton\ntaste. Mix a thin paste made with a heaping teaspoonful of flour, wet\nwith a great spoonful of water, stir it in, and let it boil three\nminutes, adding a half a teaspoonful of black pepper, and rather more\nsalt. Then set it where it will keep hot, but not boil, till wanted.\n\nCut the mutton into half-inch mouthfuls, leaving out most of the fat.\nCut up the same number of mouthfuls of cold boiled potatoes, and half\nas much cold boiled turnips, and slice in two large peeled tomatoes,\nor cold boiled parsnip, or both. Mix them in a tin pan the size of a\ndining plate, stir two great spoonfuls of butter into the gravy, and,\nif you like, a great spoonful of tomato catsup, and pour it on to the\nhash. Cover it with a plate, and set it to heat ten minutes on the\nstove, or on a trivet over coals.\n\nIf you do not put in vegetables, take less water, salt, and pepper. If\nyou do not put in onion, put in a wine-glass of currant, plum, or grape\njelly, or squeeze in some lemon juice when you add the butter, and\nleave out the catsup, or not, as you like. Modify to suit your taste,\nand then write the proportions exactly, for all future cooks of your\nfamily." } ]

[ { "from": "human", "value": "Provide information on To prepare a Veal Hash" }, { "from": "gpt", "value": "Take a tea-cup of boiling water in a sauce-pan, and mix in an even\nteaspoonful of flour wet with a spoonful of cold water, and let it boil\nfive minutes. Then add, not quite half a teaspoonful of black pepper,\nas much salt, and two great spoonfuls of butter, and set it where it\nwill keep hot, but not boil.\n\nChop the veal very fine, and mix with it, while chopping, half as much\nstale bread crumbs. Put it in a tin pan and pour the gravy on to it,\nand let it heat on a stove or trivet ten minutes.\n\nToast some bread and cut it into triangular pieces, and lay it on the\nbottom of a dish. Spread the hash over, and pour on the gravy. Cut\nslices of lemon to lay on the top and around the edge of the platter.\n\nIf you like a seasoning of sweet herbs with this hash, the nicest way\nis to tie some in a rag and boil it in the water of the gravy when you\nfirst mix it." } ]

[ { "from": "human", "value": "Provide information on Common Gravies" }, { "from": "gpt", "value": "Pour out the drippings of the tin roaster through a gravy strainer,\ninto a pan, and set it away till cold. Next day, scrape the sediment\nfrom the bottom and then use it to make gravy in place of butter, for\nhashes. Mutton drippings must never be used for cooking.\n\nIt is not fashionable to have gravy made for roast beef or mutton, as\nthe juice of the meat is preferred, which, on the plate, is mixed with\ncatsup or whatever is preferred.\n\nGravies for poultry are made as directed in the article on roasting\nmeats.\n\n_Drawn butter_ is the foundation of most common gravies, and is to be\nprepared in either of the two ways described below." } ]

[ { "from": "human", "value": "Provide information on Drawn Butter, or Melted Butter" }, { "from": "gpt", "value": "Rub in two teaspoonfuls of flour into a quarter of a pound of butter.\nAdd five tablespoonfuls of cold water. Set it into boiling water and\nlet it melt, and heat until it begins to simmer, and it is done. Never\nsimmer it on coals, as it fries the oil and spoils it. Be careful not\nto have the flour in lumps. If it is to be used with fish, put in\nchopped eggs and nasturtions, or capers.\n\nIf used with boiled fowl, put in oysters while it is simmering, and let\nthem heat through." } ]

[ { "from": "human", "value": "Provide information on Another Mode of preparing Drawn Butter" }, { "from": "gpt", "value": "Make three teaspoonfuls of flour into a thin batter, and stir it\ninto a tea-cup of boiling water in a sauce-pan, and let it boil five\nminutes. Then take it off, and cut up a quarter of a pound of butter\ninto pieces, and put in and keep it hot till it is melted. This is\nthe easiest way, and if it is for very rich cooking more butter may be\nadded." } ]

[ { "from": "human", "value": "Provide information on Drawn Meat Gravies, or Brown Gravies" }, { "from": "gpt", "value": "Put into a sauce-pan fresh meat cut in small pieces, seasoned with salt\nand pepper and a bit of butter, and heat it half an hour, till brown,\nstirring so that it shall not stick.\n\nPour on boiling water, a pint for each pound--simmer three hours and\nskim it well. Settle and strain it, and set it aside to use. Thicken,\nwhen you need it, with brown flour, a teaspoonful to a half pint." } ]

[ { "from": "human", "value": "Provide information on A Nice Article to use for Gravy, or Soup" }, { "from": "gpt", "value": "Take butter the size of an egg, add a tablespoonful of sugar, put it in\na skillet, and stir it till a dark brown, then dredge in flour, and use\nit to darken gravy or soup." } ]

[ { "from": "human", "value": "Provide information on Burnt Butter for Fish, or Eggs" }, { "from": "gpt", "value": "Heat two ounces of butter in a frying-pan, till a dark brown, then add\na tablespoonful of vinegar, half a teaspoonful of salt, and half a\ndozen shakes from the pepper box." } ]

[ { "from": "human", "value": "Provide information on Sauce for Salad, or Fish" }, { "from": "gpt", "value": "Take the yolk of two eggs boiled hard, mash them with a mustard\nspoonful of mustard, a little black pepper, a little salt, three\ntablespoonfuls of salad oil, and three of vinegar. A tablespoonful of\ncatsup would improve it for many." } ]

[ { "from": "human", "value": "Provide information on Wine Sauce for Mutton, or Venison" }, { "from": "gpt", "value": "Take half a pint of the liquor in which the meat was cooked, and when\nboiling, put in pepper, salt, currant jelly, and wine to your taste;\nadd about a teaspoonful of scorched flour, mixed with a little water." } ]

[ { "from": "human", "value": "Provide information on Oyster Sauce" }, { "from": "gpt", "value": "Take a pint of oyster juice, add a little salt and pepper, and a stick\nof mace, boil it five minutes, and then add two teaspoonfuls of flour,\nwet up in half a tea-cup of milk. Let this boil two minutes, then put\nin the oysters and a bit of butter the size of an egg; in two minutes\ntake them up." } ]

[ { "from": "human", "value": "Provide information on Lobster Sauce" }, { "from": "gpt", "value": "Mix in six tablespoonfuls of vinegar, the yolks of two boiled eggs,\nsome of the lobster spawn, a mustard spoonful of mustard, two\ntablespoonfuls of salad oil or melted butter, and a little salt and\npepper." } ]

[ { "from": "human", "value": "Provide information on Apple Sauce" }, { "from": "gpt", "value": "Boil peeled and quartered tart apples, and put in butter and sugar to\nyour taste. If boiled in cider with quinces, it will keep a long time.\nThe fresh-made is best." } ]

[ { "from": "human", "value": "Provide information on Celery Sauce for Boiled Fowls" }, { "from": "gpt", "value": "Take four or five celery heads, and cut up all but the green tops into\nsmall pieces, and boil it in half a pint of water till tender. Mix\ntwo teaspoonfuls of flour with a little milk and put in, with a salt\nspoonful of salt, and butter the size of an egg. When it boils, take it\nup." } ]

[ { "from": "human", "value": "Provide information on Celery Vinegar" }, { "from": "gpt", "value": "This is fine to keep in the castor stand. Pound two gills of celery\nseed, and add sharp vinegar. Shake every day for a week or two. The\nflavor of sweet herbs and sage can be obtained by pouring vinegar on to\nthem, and for three successive days taking them out, and putting in a\nfresh supply of herbs. It must be kept corked and sealed." } ]

[ { "from": "human", "value": "Provide information on Essence of Celery, to flavor Soup" }, { "from": "gpt", "value": "Bruise celery seed, and steep it in brandy for a fortnight. An ounce to\nhalf a pint of brandy is enough. Half a teaspoonful will flavor soup." } ]

[ { "from": "human", "value": "Provide information on Herb Spirit" }, { "from": "gpt", "value": "It is convenient sometimes to use herb spirit instead of the herbs.\nIt is made thus. Take all the sweet herbs, as thyme, marjoram, sweet\nbasil, and summer savory, dry, pound, sift, and steep in brandy for a\nfortnight; an ounce to half a pint." } ]

[ { "from": "human", "value": "Provide information on Soup Powder" }, { "from": "gpt", "value": "The following is a very convenient article for soups. Dry, pound, and\nsift the following ingredients together. Take one ounce each, of lemon,\nthyme, basil, sweet marjoram, summer savory, and dried lemon peel, with\ntwo ounces of dried parsley, and a few dried celery seeds. Bottle it\ntight. Horseradish can be sliced thin, dried and pounded, and kept in\na bottle for use. Mushrooms can be dried in a moderately warm oven,\nthen powdered with a little mace and pepper, and kept to season soup or\nsauces." } ]

[ { "from": "human", "value": "Provide information on Soy" }, { "from": "gpt", "value": "One pound of salt, two pounds of sugar, fried half an hour over a slow\nfire, then add three pints of boiling water, half a pint of essence of\nanchovies, a dozen cloves, and some sweet herbs. Boil till the salt\ndissolves, then strain and bottle it." } ]

[ { "from": "human", "value": "Provide information on Tomato Catsup" }, { "from": "gpt", "value": "Pour boiling water on the tomatoes, let them stand until you can rub\noff the skin, then cover them with salt, and let them stand twenty-four\nhours. Then strain them, and to two quarts put three ounces of cloves,\ntwo ounces of pepper, two nutmegs. Boil half an hour, then add a pint\nof wine." } ]

[ { "from": "human", "value": "Provide information on Mushroom Catsup" }, { "from": "gpt", "value": "Put the mushrooms in layers, with salt sprinkled over each layer, and\nlet them stand four days. Then mash them fine, and to every quart add\ntwo-thirds of a teaspoonful of black pepper, and boil it in a stone jar\nset in boiling water two hours. Strain it without squeezing, boil the\nliquor, let it stand to cool and settle, then bottle, cork, and seal\nit, and set it in a cool place." } ]

[ { "from": "human", "value": "Provide information on Walnut Catsup" }, { "from": "gpt", "value": "Bruise ten dozen young walnuts, add a quart of vinegar, and\nthree-fourths of a pound of fine salt. Let them stand two weeks,\nstirring every day. Strain off the liquor, and add half an ounce of\nblack pepper whole, thirty cloves, half an ounce of bruised nutmeg,\nhalf an ounce of ginger, and four sticks of mace. Boil the whole an\nhour, then strain and bottle tight." } ]

[ { "from": "human", "value": "Provide information on Potatoes" }, { "from": "gpt", "value": "The great art of cooking potatoes is, to take them up _as soon_ as they\nare done. Of course it is important to begin to cook them at the proper\ntime.\n\nWhen boiled, baked, fried, or steamed, they are rendered watery by\ncontinuing to cook them after they reach the proper point. For this\nreason, potatoes, to bake or boil, should be selected so as to have\nthem nearly the same size. Begin with the largest first, and continue\nto select the largest till all are gone. Be careful that the water does\nnot stop boiling, as thus the potatoes will be watery. Never boil them\nvery hard, as it breaks them." } ]

[ { "from": "human", "value": "Provide information on Boiled Potatoes" }, { "from": "gpt", "value": "Wash, but do not cut them. Put them in boiling water, having only a\nsmall quantity more than enough to cover them. Put salt in, say a great\nspoonful to half a pailful of potatoes. Boil them moderately; when\nnearly done, let them simmer slowly, and when cooked (as is discovered,\nnot by their cracking, but by a fork) pour off the water, and let them\nstand till dry. Medium-sized potatoes, when young, will cook in from\ntwenty to thirty minutes; when old, it requires double the time. When\npeeled they boil fifteen minutes quicker. Old potatoes, in the spring,\nare improved by soaking in water all night." } ]

[ { "from": "human", "value": "Provide information on Other Modes of Cooking Potatoes" }, { "from": "gpt", "value": "After boiling and peeling them, divide them and lay them on a gridiron\nto brown. Or when cold, the day after boiling, cut them in slices, and\ncook them on a griddle, with just enough lard to make them brown, or\nyou can brown them on a gridiron.\n\nAnother pretty mode for a fancy dish is, to peel large potatoes and\nthen cut them round and round in shavings, as you pare an apple. Fry\nthem with clean sweet lard in a frying-pan, till brown, stirring them\nto brown alike, drain them on a sieve, and after sprinkling a little\nfine salt over them, place them on the table.\n\nAnother tasteful mode is, after boiling and peeling them, to flour\nthem, then dip them in the yolk of an egg, and roll them in fine bread\ncrumbs. Then fry them till brown and they look very handsomely, and are\nexcellent to the taste. Fry them without this preparation and they are\nvery nice.\n\nWhen potatoes become old, mash them fine, season with salt and butter,\nand a little cream or milk, place them in a dish, smoothing and shaping\nthe top handsomely, and making checks with a knife; then brown them in\na stove, or range-oven, and they are excellent. These can also be made\ninto balls, dipped in egg and crumbs, and fried as directed above, and\nthey look very handsomely.\n\nPotatoes, when roasted, should be very carefully washed and rinsed, and\nthen roasted in a Dutch oven, or stove oven. Notice, lest they be put\nin too soon, and thus be made watery by cooking too long.\n\nThe following is a very nice way of preparing potatoes for breakfast.\nPeel them, and cut them in very thin slices into a very little boiling\nwater, so little that it will be evaporated when they are cooked.\nAt this point, add salt to your taste, some cream, or if you have\nnot cream put in a _very little_ milk and a bit of butter. A little\npractice will make this a very favorite dish in any family. The art\nis, to cook the potatoes with very little water, so that it will be\nevaporated at the time the potatoes are done. They must be stirred\nwhile cooking occasionally.\n\nAnother mode is, to mash the potatoes and add salt, butter, and a\nlittle cream, and set them away. Then cut them in slices, and fry for\nbreakfast.\n\nMany think the following the best way of boiling potatoes. Peel them,\nand soak in cold water two hours. Boil in just enough water to cover\nthem. When about done, pour off the water, and let them steam five\nminutes uncovered." } ]

[ { "from": "human", "value": "Provide information on Turnips" }, { "from": "gpt", "value": "Boil turnips in a vessel by themselves. Try them with a fork, and\nif sweet and good, send them to the table when taken up. If watery,\nmash them, wring them in a cloth, and add salt and butter, and if the\nsweetness is gone, add a little white sugar, and they will be as good\nas new. Boil them in a good deal of water, with salt in it. If they\nboil too long, they lose their sweetness and become bitter. An hour is\nthe medium time required." } ]

[ { "from": "human", "value": "Provide information on Asparagus" }, { "from": "gpt", "value": "Keep it cool and moist on the cellar bottom till wanted.\n\nThrow it into cold water, cut off all that is tough, tie it in small\nbundles, salt the water when boiling, and then put them in and let them\nboil from fifteen to twenty-five minutes. When done, take it up with a\nskimmer, lay it on buttered toast, and put butter on to it. Drain it\nwell on the skimmer before putting it on the toast, or it will spoil\nthe dish." } ]

[ { "from": "human", "value": "Provide information on Beets" }, { "from": "gpt", "value": "Beets must not be cut, as this makes them lose their sweetness. Salt\nthe water, and boil them in summer an hour, and in winter three hours." } ]

[ { "from": "human", "value": "Provide information on Parsnips and Carrots" }, { "from": "gpt", "value": "Parsnips and carrots must be split, or else the outside is done too\nmuch before the inside is cooked sufficiently. Salt the water, and boil\nthem when young half an hour, and two hours when old. Boil enough to\nhave some to slice and fry for the next day’s dinner or breakfast, as\nthey are much the best cooked in this way." } ]

[ { "from": "human", "value": "Provide information on Onions" }, { "from": "gpt", "value": "Select the white kind, peel them and put them in boiling milk, a little\nsalted, and boil them from half to three quarters of an hour. When\ntaken up, drain in a colander, pour a little melted butter over them,\nor put on cold butter." } ]

[ { "from": "human", "value": "Provide information on Jerusalem Artichokes" }, { "from": "gpt", "value": "Scrape them, and put them in boiling salted water. Boil large ones\nabout two hours, then take them up and butter them." } ]

[ { "from": "human", "value": "Provide information on Squashes" }, { "from": "gpt", "value": "Summer squashes boil whole, when very young. When older, quarter them,\nand take out the seeds. Put them into boiling salted water; when done,\nsqueeze out the water by wringing in a cloth, and add butter and salt\nto your taste.\n\nThe neck part of the winter squash is the best; cut it into slices,\npeel it, boil it in salted water till tender, then drain off the water,\nand serve it without mashing, or, if preferred, wring it and season\nwith butter and salt. What is left over is excellent _fried_ for next\nday’s breakfast or dinner. It must be in slices, and not mashed. Save\nthe water in which they are boiled, to make yeast or brown bread, for\nwhich it is excellent." } ]

[ { "from": "human", "value": "Provide information on Cabbage and Cauliflowers" }, { "from": "gpt", "value": "Take off the outer leaves of a cabbage, cut the stalky part in\nquarters, down to the centre, put it in boiling salted water, and boil\nthem from half an hour to an hour. Cabbages, like turnips, must have a\ngood deal of water, or they will taste strong.\n\nFor cauliflowers, cut off all the leaves but the small ones mixed with\nthe head, and boil in salted water till it is tender. Some wrap some\nof the large leaves around the head, and tie them on, and when cooked\nthrow aside the leaves. Drain the cauliflower with a skimmer and eat it\nwith drawn butter.\n\n * * * * *\n\nMost vegetables must be put in water only sufficient to cover them,\nallowing a little more for evaporation. Strong vegetables like turnips,\ncabbage, and some of the greens, require a good deal of water." } ]

[ { "from": "human", "value": "Provide information on Peas" }, { "from": "gpt", "value": "Peas, to be good, must be fresh from the vines. Throw them into boiling\nsalted water, and cook them from fifteen to thirty minutes, according\nto their age. When old, they are improved by putting a very little\nsaleratus into the water, say a quarter of a teaspoonful to half a peck\nof shelled peas." } ]

[ { "from": "human", "value": "Provide information on Sweet Corn" }, { "from": "gpt", "value": "If it is to be boiled on the cob, put it in salted boiling water, and\nlet it cook from twenty minutes to three quarters of an hour after it\nbegins to boil, according to the age of the corn." } ]

[ { "from": "human", "value": "Provide information on Succatosh" }, { "from": "gpt", "value": "If you wish to make succatosh, boil the beans from half to three\nquarters of an hour, in water a little salt, meantime cutting off the\ncorn and throwing the cobs to boil with the beans. Take care not to cut\ntoo close to the cob, as it imparts a bad taste. When the beans have\nboiled the time above mentioned, take out the cobs, and add the corn,\nand let the whole boil from fifteen to twenty minutes, for young corn,\nand longer for older corn. Make the proportions two-thirds corn and\none-third beans. Where you have a mess amounting to two quarts of corn\nand one quart of beans, take two tablespoonfuls of flour, wet it into a\nthin paste, and stir it into the succatosh, and let it boil up for five\nminutes. Then lay some butter in a dish, take it up into it, and add\nmore salt if need be." } ]

[ { "from": "human", "value": "Provide information on Beans" }, { "from": "gpt", "value": "Throw them into salted boiling water, and cook them from an hour to an\nhour and a half, according to the age. A little saleratus improves them\nwhen old; a piece as big as a pea will do. If you put in too much, the\nskins will slip off." } ]

[ { "from": "human", "value": "Provide information on Egg Plant" }, { "from": "gpt", "value": "Boil them in a good deal of water a few minutes, to get out the bitter\ntaste, then cut them in slices, and sprinkle a little salt on them.\nThen fry them brown in lard or butter. If they are fried on a griddle,\nwith only butter enough to keep them from sticking, they are better\nthan when more butter is used." } ]

[ { "from": "human", "value": "Provide information on Baked Beans" }, { "from": "gpt", "value": "Pick over the beans the night before, and put them in warm water to\nsoak, where they will be kept warm all night. Next morning pour off the\nwater, and pour on boiling water, and let them stand and simmer till\nthe beans are soft, and putting in with them a nice piece of pork, the\nskin gashed. Put them into the deep dish in which they are to bake,\nhaving water just enough to cover them. Bury the pork in the middle,\nso that the top will be even with the surface. All the garden beans\nare better for baking than the common field bean. They must bake in a\nmoderately hot oven from two to three hours." } ]

[ { "from": "human", "value": "Provide information on Tomatoes" }, { "from": "gpt", "value": "Pour on scalding water, and let them remain in it five minutes, to\nloosen the skins. Peel them, and put them in a stew-pan with a little\nsalt and butter, and let them stew half an hour, and then pour them on\nto buttered toast.\n\n_Another Way._--Peel them, put them in a deep dish, put salt and\npepper, and a little butter over them, then make a layer of bread\ncrumbs, or pounded crackers, then make another layer of tomatoes, and\nover these another layer of crumbs, till the dish is filled. The top\nlayer must be crumbs. Some persons put nutmeg and sugar with the other\nseasoning. Bake three quarters of an hour, or more, according to the\nsize.\n\n_Another Way._--Peel them, put them in a stew-pan with some salt, boil\nthem nearly half an hour, then put into them three or four beaten eggs,\nand more salt if needed, and very little pepper. Many would add a few\nsmall slices of onion. Most who have tried this last are very fond of\nit." } ]

[ { "from": "human", "value": "Provide information on Greens" }, { "from": "gpt", "value": "Beet tops, turnip tops, spinach, cabbage sprouts, dandelions, cowslips,\nall these boil in salted water till they are tender, then drain in\na colander, pressing hard. Chop them a little, and warm them in a\nsauce-pan, with a little butter.\n\nLay them on buttered toast, and if you like, garnish them with\nhard-boiled egg, cut in slices. If not fresh, soak them half an hour in\nsalt and water." } ]

[ { "from": "human", "value": "Provide information on Cucumbers" }, { "from": "gpt", "value": "The chief art of preparing cucumbers consists in making them cool and\ncrisp. This is done by putting them in cold water for half an hour,\nand then cut them in thin slices into cold water. Then drain them in a\ncolander, and season them with pepper, salt, and vinegar.\n\nCucumbers are very nice cooked in this way. Peel and cut them into\nquarters, take out the seeds, and boil them like asparagus. Put them on\nto buttered toast, and put a little butter over them." } ]

[ { "from": "human", "value": "Provide information on Macaroni" }, { "from": "gpt", "value": "Mix a pint of milk, and a pint of water, and a teaspoonful of salt;\nput in two ounces of macaroni, and boil till the liquor is wasted and\nthe macaroni tender. Put on butter, or pour over some gravy. Cut the\nmacaroni in pieces of three or four inches, in order to help it out\nmore conveniently." } ]

[ { "from": "human", "value": "Provide information on Another Way" }, { "from": "gpt", "value": "Simmer it in thin gravy; when tender lay it in a dish, and grate on it\nold cheese, and over that grated bread. Pour over it melted butter, and\nset in a Dutch oven till of a brown color." } ]

[ { "from": "human", "value": "Provide information on To Cook Hominy" }, { "from": "gpt", "value": "Wash in several waters, and boil it five hours, allowing two quarts\nof water, and half a teaspoonful of salt, to every quart of hominy.\nDrain it through a colander, and add butter and salt, if needed. The\nsmall-grained requires less water and time." } ]

[ { "from": "human", "value": "Provide information on Macaroni Pudding, to eat with Meat" }, { "from": "gpt", "value": "Simmer a quarter of a pound of macaroni in plenty of water, until it\nis tender. Strain off the water, and add a pint of milk or cream, an\nounce of grated cheese, and a teaspoonful of salt. Mix well together,\nand strew over the top two ounces of grated cheese and crumbs of bread.\nBrown it well, in baking, on the top. It will bake in a quick oven in\nhalf an hour. It is appropriate to be eaten with boiled ham, or forms a\ncourse by itself, after meat." } ]

[ { "from": "human", "value": "Provide information on Salad" }, { "from": "gpt", "value": "Salad, to be in perfection, should be fresh gathered, and put into\nsalted cold water, which will remove all insects. Let them stand half\nan hour, and then drain them thoroughly." } ]

[ { "from": "human", "value": "Provide information on Mode of Dressing Salad" }, { "from": "gpt", "value": "Take the yolks of one or two eggs boiled hard, mash them fine, mix with\nthem pepper, salt, mustard, oil, and vinegar to your taste. Then cut up\nthe salad, and mix it with this preparation. This is usually done at\ntable." } ]

[ { "from": "human", "value": "Provide information on Mushroom" }, { "from": "gpt", "value": "Cut off the lower part of the stem, peel them, and put them in a\nsauce-pan, with just water enough to prevent their burning at the\nbottom, put in a little salt, and shake them occasionally while\ncooking, to prevent burning. When tender, add butter, salt, and pepper\nto your taste, and wine and spice, if you like them. Serve them on\nbuttered toast." } ]

[ { "from": "human", "value": "Provide information on Celeriac" }, { "from": "gpt", "value": "This is very good, and but little known. It resembles celery in flavor,\nand is much more easily cultivated. Scrape and cut the roots in slices.\nBoil them very tender, drain off the water, add a little salt, and turn\nin just milk enough to cover them. Then take them up and add a little\nbutter." } ]

[ { "from": "human", "value": "Provide information on Salsify, or Vegetable Oyster" }, { "from": "gpt", "value": "Boil it till tender, then pour off the water, and add a little milk,\nand a little salt and butter.\n\n_Another Way._--Parboil it, scraping off the outside, cut it in slices,\ndip it into beaten egg and fine bread crumbs, and fry it in lard.\n\n_Another Way._--Make a batter of wheat flour, milk and eggs, and a\nlittle salt. Cut the salsify in slices; after it is boiled tender, put\nit in the batter, and drop this mixture into hot fat by the spoonful.\nCook them a light brown." } ]

[ { "from": "human", "value": "Provide information on Southern Mode of Cooking Rice" }, { "from": "gpt", "value": "Pick over the rice, and wash it in cold water. To a pint of rice, put\nthree quarts of _boiling_ water, and half a teaspoonful of salt. Boil\nit just _seventeen minutes_ from the time it fairly begins to boil.\nThen turn off _all_ the water, and set it over a moderate fire, with\nthe lid off, to steam fifteen minutes. Great care must be taken to be\naccurate. The rice water poured off is good to stiffen muslins." } ]

[ { "from": "human", "value": "Provide information on Common Mode of Cooking Rice" }, { "from": "gpt", "value": "To a pint of clean rice, put three quarts of cold water, and a\nteaspoonful of salt. Boil it fifteen or twenty minutes, then pour off\nthe water, add milk and some cream, and let it boil a few minutes\nlonger. It should not be so soft as to lose its form.\n\nIn case you wish to fry it next morning, boil it longer in the water,\nand omit the milk, or not, as you please. It is always a good plan to\nboil a good deal, so as to have it next day for griddle cakes, or to\ncut in slices and fry." } ]

[ { "from": "human", "value": "Provide information on Best Mode of Cooking Tomatoes" }, { "from": "gpt", "value": "This vegetable is much improved by cooking _a long time_.\n\nImmediately after breakfast, begin by boiling two onions. If they are\nnot liked, omit this part; but it is best to make the trial, as some\ncan eat this, who cannot take onions any other way comfortably.\n\nPour boiling water over a dozen large tomatoes, and peel them. Cut\nthem into a stew-pan; add a tea-cup and a half of bread crumbs,\na teaspoonful of black pepper, a tablespoonful of salt, four\ntablespoonfuls of butter, and also the cooked onion. Set them where\nthey will stew _very slowly_ all the forenoon, the longer the better.\nFifteen minutes before serving them, beat up six eggs, and add, and\ngive them a good boil, stirring all the time. (Indiana Receipt.)" } ]

[ { "from": "human", "value": "Provide information on Sweet Potatoes" }, { "from": "gpt", "value": "The best way to cook sweet potatoes is to bake them with their skins\non. When boiled, the largest should be put in first, so as to have all\ncook alike. Drain them and dry them, then peel them. They are excellent\nsliced and fried for breakfast next day; much better than at first." } ]

[ { "from": "human", "value": "Provide information on Artichokes" }, { "from": "gpt", "value": "Boil them till tender, drain them, and serve them with melted butter." } ]

[ { "from": "human", "value": "Provide information on Stewed Egg Plant" }, { "from": "gpt", "value": "Take the purple kind, stew till soft, take off the skin, mash it with\nbutter and sweet herbs, grate bread over the top, and bake it till\nbrown." } ]

[ { "from": "human", "value": "Provide information on On Constructing and Heating an Oven" }, { "from": "gpt", "value": "The best ovens are usually made thus. After the arch is formed, four\nor five bushels of ashes are spread over it, and then a covering of\ncharcoal over that, then another layer of bricks over all. The use\nof this is, that the ashes become heated, and the charcoal being a\nnon-conductor, the heat is retained much longer. In such an oven, cake\nand pies can be baked after the bread is taken out, and then custards\nafter them. Sometimes four bakings are done in succession.\n\nThe first time an oven is used, it should be heated the day previous\nfor half a day, and the oven lid kept up after the fire is out, till\nheated for baking.\n\nAs there is so little discretion to be found in those who heat ovens,\nthe housekeeper will save much trouble and mortification by this\narrangement. Have oven wood prepared of sticks of equal size and\nlength. Find, by trial, how many are required to heat the oven, and\nthen require that just that number be used, and no more.\n\nThe fire must be made the back side of the oven, and the oven must\nbe heated so hot as to allow it to be closed fifteen minutes after\nclearing, before the heat is reduced enough to use it. This is called\n_soaking_. If it is burnt down entirely to ashes, the oven may be used\nas soon as cleared." } ]

[ { "from": "human", "value": "Provide information on How to know when an Oven is at the right Heat" }, { "from": "gpt", "value": "An experienced cook will know without rules. For a novice, the\nfollowing rules are of some use in determining. If the black spots in\nthe oven are not burnt off, it is not hot, as the bricks must all look\nred. If you sprinkle flour on the bottom, and it burns quickly, it is\n_too hot_.\n\nIf you cannot hold your hand in longer than to count twenty moderately,\nit is _hot enough_.\n\nIf you can count thirty moderately, it is _not_ hot enough for bread.\n\nThese last are not very accurate tests, as the power to bear heat is\nso diverse in different persons; but they are as good rules as can be\ngiven, where there has been no experience." } ]

[ { "from": "human", "value": "Provide information on How to know when Bread is Sour, or Heavy" }, { "from": "gpt", "value": "If the bread is sour, on opening it quick and deeply with your fingers,\nand applying the nose to the opening, a tingling and sour odor escapes.\nThis is remedied by taking a teaspoonful of saleratus, for every four\nquarts of flour, very thoroughly dissolved in hot water, which is to be\nput in a hole made in the middle, and very thoroughly kneaded in, or\nthere will be yellow streaks.\n\nIf the bread is light and not sour, it will, on opening it deep and\nsuddenly, send forth a pungent and brisk, but not a sour odor, and it\nwill look full of holes, like sponge. Some may mistake the smell of\nlight bread for that of sour bread, but a little practice will show the\ndifference very plainly.\n\nIf the bread is light before the oven is ready, knead it a little\nwithout adding flour, and set it in a cool place.\n\nIf it _rises too much_, it loses all sweetness, and nothing but care\nand experience will prevent this. The best of flour will not make sweet\nbread, if it is allowed to rise too much, even when no sourness is\ninduced." } ]

[ { "from": "human", "value": "Provide information on How to treat Bread when taken from the Oven" }, { "from": "gpt", "value": "Never set it flat on a table, as it sweats the bottom, and acquires a\nbad taste from the table.\n\nAlways take it out of the tins, and set it up end way, leaning against\nsomething.\n\nIf it has a thick, hard crust, wrap it in a cloth wrung out of cold\nwater.\n\nKeep it in a tin box, in a cool place, where it will not freeze." } ]

[ { "from": "human", "value": "Provide information on Yeast" }, { "from": "gpt", "value": "The article in which yeast is kept must, when new yeast is made, or\nfresh yeast bought, be scalded and emptied, and then have a salt\nspoonful of saleratus put in, and be rinsed out again with warm water.\nIf it is glass, rinsing twice with warm water will answer. Junk bottles\nare best for holding yeast, because they can be corked tight, and\neasily cleansed." } ]

[ { "from": "human", "value": "Provide information on Potato Yeast" }, { "from": "gpt", "value": "By those who use potato yeast, it is regarded as much the best, as it\nraises bread quicker than common home-brewed yeast, and, best of all,\nnever imparts the sharp, disagreeable yeast taste to bread or cake,\noften given by hop yeast.\n\nMash half a dozen peeled boiled potatoes, and mix in a handful of wheat\nflour, and two teaspoonfuls of salt, and after putting it through a\ncolander, add hot water till it is a batter. When blood warm, put in\nhalf a tea-cup of distillery yeast, or twice as much potato, or other\nhome-brewed. When raised, keep it corked tight, and make it new very\noften in hot weather. It can easily be made when potatoes are boiled\nfor dinner." } ]

[ { "from": "human", "value": "Provide information on Home-made Yeast, which will keep Good a Month" }, { "from": "gpt", "value": "Four quarts of water, two handfuls of hops, eight peeled potatoes,\nsliced, all boiled soft, mixed and strained through a sieve. To this,\nadd a batter, made one-third of Indian, and two-thirds of rye, in a\npint of cold water, and then boil the whole ten minutes. When cool as\nnew milk, add a tea-cup of molasses, a tablespoonful of ginger, and a\ntea-cup of distillery yeast, or twice as much home-brewed." } ]

[ { "from": "human", "value": "Provide information on Home-brewed Yeast more easily made" }, { "from": "gpt", "value": "Boil a handful of hops half an hour in three pints of water. Pour half\nof it, _boiling hot_, through a sieve, on to nine spoonfuls of flour,\nmix, and then add the rest of the hop water. Add a spoonful of salt,\nhalf a cup of molasses, and _when blood warm_, a cup of yeast." } ]

[ { "from": "human", "value": "Provide information on Hard Yeast" }, { "from": "gpt", "value": "This often is very convenient, especially for hot weather, when it is\ndifficult to keep yeast.\n\nTake some of the best yeast you can make, and thicken it with Indian\nmeal, and if you have rye, add a little to make it adhere better. Make\nit into cakes an inch thick, and three inches by two in size, and dry\nit in a drying wind, but not it the sun. Keep it tied in a bag, in a\ndry, cool place, where it will not freeze.\n\nOne of these cakes is enough for four quarts of flour. When you wish to\nuse it, put it to soak in milk or water for several hours, and then use\nit like other yeast." } ]

[ { "from": "human", "value": "Provide information on Rubs, or Flour Hard Yeast" }, { "from": "gpt", "value": "This is better than hard yeast made with Indian.\n\nTake two quarts of best home-brewed yeast, and a tablespoonful of salt,\nand mix in wheat flour, so that it will be in hard lumps. Set it in a\ndry, warm place (but not in the sun) till quite dry. Then leave out the\nfine parts to use the next baking, and put up the lumps in a bag, and\nhang it in a dry place.\n\nIn using this yeast, take a pint of the rubs for six quarts of flour,\nand let it soak from noon till night. Then wet up the bread to bake\nnext day.\n\nBrewer’s and distillery yeast cannot be trusted to make hard yeast.\nHome-brewed is the best, and some housekeepers say, the only yeast for\nthis purpose." } ]

[ { "from": "human", "value": "Provide information on Milk Yeast" }, { "from": "gpt", "value": "One pint of new milk, and one teaspoonful of fine salt. One large\nspoonful of flour. Mix, and keep it blood warm an hour. Use twice as\nmuch as the common yeast. Bread soon spoils made of this." } ]

[ { "from": "human", "value": "Provide information on Wheat Bread of Distillery, or Brewer’s Yeast" }, { "from": "gpt", "value": "Take eight quarts of flour, and two of milk, a tablespoonful of salt, a\ngill and a half of distillery yeast, and sometimes rather more, if not\nfirst rate. Take double the quantity of home-brewed yeast.\n\nSift the flour, then make an opening in the middle, pour in a part of\nthe wetting, and put in the salt. Then mix in a good part of the flour.\nThen pour in the yeast, and mix it well, then add the rest of the\nwetting, using up the flour so as to make a stiff dough. Knead it half\nan hour, till it cleaves clean from the hand.\n\nThis cannot be wet over night, as, if the yeast is good, it will rise\nin one or two hours.\n\nSome persons like bread best wet with water, but most very much prefer\nbread wet with milk. If you have skimmed milk, warm it with a small bit\nof butter, and it is nearly as good as new milk.\n\nYou need about a quart of wetting to four quarts of flour. Each quart\nof flour makes a common-sized loaf." } ]

[ { "from": "human", "value": "Provide information on Wheat Bread of Home-brewed Yeast" }, { "from": "gpt", "value": "Sift eight quarts of flour into the kneading tray, make a deep hole in\nthe middle, pour into it a pint of yeast, mixed with a pint of lukewarm\nwater, and then work up this with the surrounding flour, till it makes\na thick batter. Then scatter a handful of flour over this batter, lay a\nwarm cloth over the whole, and set it in a warm place. This is called\nsponge.\n\nWhen the sponge is risen so as to make cracks in the flour over it\n(which will be in from three to five hours), then scatter over it two\ntablespoonfuls of salt, and put in about two quarts of wetting, warm,\nbut not hot enough to scald the yeast, and sufficient to wet it. Be\ncareful not to put in too much of the wetting at once.\n\nKnead the whole thoroughly for as much as half an hour, then form it\ninto a round mass, scatter a little flour over it, cover it, and set\nit to rise in a warm place. It usually will take about one quart of\nwetting to four quarts of flour.\n\nIn winter, it is best to put the bread in sponge over night, when it\nmust be kept warm all night. In summer it can be put in sponge early in\nthe morning, for if made over night, it would become sour." } ]

[ { "from": "human", "value": "Provide information on Baker’s Bread" }, { "from": "gpt", "value": "Take a gill of distillery yeast, or twice as much fresh home-brewed\nyeast, add a quart of warm (not hot) water, and flour enough to make\na thin batter, and let it rise in a warm place all night. This is the\nsponge.\n\nNext day, put seven quarts of sifted flour into the kneading tray,\nmake a hole in the centre, and pour in the sponge. Then dissolve a bit\nof volatile salts, and a bit of alum, each the size of a hickory-nut,\nand finely powdered, in a little cold water, and add it, with a\nheaping tablespoonful of salt, to the sponge, and also a quart more of\nblood-warm water.\n\nWork up the flour and wetting to a dough, knead it well, divide it into\nthree or four loaves, prick it with a fork, put it in buttered pans,\nand let it rise one hour, and then bake it about an hour. Add more\nflour, or more water, as you find the dough too stiff, or too soft.\n\nA teaspoonful of saleratus can be used instead of the volatile salts\nand alum, but it is not so good." } ]

[ { "from": "human", "value": "Provide information on Wheat Bread of Potato Yeast" }, { "from": "gpt", "value": "This is made like bread made with home-brewed yeast, except that you\nmay put in almost any quantity of the potato yeast without injury.\nThose who use potato yeast like it much better than any other. The only\nobjection to it is, that in summer it must be made often, as it will\nnot keep sweet long. But it is very easily renewed. The chief advantage\nis, that it rises quick, and never gives the sharp and peculiar taste\nso often imparted to bread and cake by all yeast made with hops." } ]

[ { "from": "human", "value": "Provide information on Potato Bread" }, { "from": "gpt", "value": "Rub a dozen peeled and boiled potatoes through a very coarse sieve,\nand mix with them twice the quantity of flour, mixing very thoroughly.\nPut in a coffee-cup full of home-brewed, or of potato yeast, or half\nas much of distillery yeast, also a teaspoonful of salt. Add whatever\nwater may be needed to make a dough as stiff as for common flour bread.\n\nAn ounce or two of butter rubbed into the flour, and an egg beat and\nput into the yeast, and you can have fine rolls, or warm cakes for\nbreakfast.\n\nThis kind of bread is very moist, and keeps well." } ]

[ { "from": "human", "value": "Provide information on Cream Tartar Bread" }, { "from": "gpt", "value": "Three pints of dried flour, measured after sifting.\n\nTwo cups of milk.\n\nHalf a teaspoonful of salt.\n\nOne teaspoonful of soda (Super Carbonate).\n\nTwo teaspoonfuls of cream tartar.\n\nDissolve the soda in half a tea-cup of hot water, and put it with the\nsalt into the milk. Mix the cream tartar _very_ thoroughly in the\nflour: the whole success depends on this. Just as you are ready to\nbake, pour in the milk, knead it up sufficiently to mix it well, and\nthen put it in the oven as quick as possible. Add either more flour or\nmore wetting, if needed, to make dough to mould. Work in half a cup of\nbutter after it is wet, and it makes good short biscuit." } ]

[ { "from": "human", "value": "Provide information on Eastern Brown Bread" }, { "from": "gpt", "value": "One quart of rye.\n\nTwo quarts of Indian meal: if fresh and sweet, do not scald it; if not,\nscald it.\n\nHalf a tea-cup of molasses.\n\nTwo teaspoonfuls of salt.\n\nOne teaspoonful of saleratus.\n\nA tea-cup of home-brewed yeast, or half as much distillery yeast.\n\nMake it as stiff as can be stirred with a spoon with warm water. Let\nit rise from night till morning. Then put it in a large deep pan, and\nsmooth the top with the hand dipped in cold water, and let it stand a\nwhile. Bake five or six hours. If put in late in the day, let it remain\nall night in the oven." } ]

[ { "from": "human", "value": "Provide information on Rye Bread" }, { "from": "gpt", "value": "A quart of water, and as much milk.\n\nTwo teaspoonfuls of salt, and a tea-cup of Indian meal.\n\nA tea-cup full of home-brewed yeast, or half as much distillery yeast.\n\nMake it as stiff as wheat bread, with rye flour." } ]

[ { "from": "human", "value": "Provide information on Rice Bread.--No. 1" }, { "from": "gpt", "value": "One pint of rice, boiled till soft.\n\nTwo quarts of rice flour, or wheat flour.\n\nA teaspoonful of salt.\n\nA tea-cup of home-brewed, or half as much distillery yeast.\n\nMilk to make it so as to mould like wheat bread." } ]

[ { "from": "human", "value": "Provide information on Rice Bread.--No. 2" }, { "from": "gpt", "value": "Three half pints of ground rice.\n\nTwo teaspoonfuls (not heaping) of salt.\n\nTwo gills of home-brewed yeast.\n\nThree quarts of milk, or milk and water. Mix the rice with cold milk\nand water to a thin gruel, and boil it three minutes. Then stir in\nwheat flour till as stiff as can be stirred with a spoon. When blood\nwarm, add the yeast. This keeps moist longer than No. 1." } ]

[ { "from": "human", "value": "Provide information on Bread of Unbolted Wheat, or Graham Bread" }, { "from": "gpt", "value": "Three pints of warm water.\n\nOne tea-cup of Indian meal, and one of wheat flour.\n\nThree great spoonfuls of molasses, or a tea-cup of brown sugar.\n\nOne teaspoonful of salt, and one teaspoonful of saleratus, dissolved in\na little hot water.\n\nOne tea-cup of yeast.\n\nMix the above, and stir in enough unbolted wheat flour to make it as\nstiff as you can work with a spoon. Some put in enough to mould it to\nloaves. Try both. If made with home-brewed yeast, put it to rise over\nnight. If with distillery yeast, make it in the morning, and bake when\nlight.\n\nIn loaves the ordinary size, bake one hour and a half." } ]

[ { "from": "human", "value": "Provide information on Apple Bread" }, { "from": "gpt", "value": "Mix stewed and strained apple, or grated apple uncooked, with an equal\nquantity of wheat flour; add yeast enough to raise it, and mix sugar\nwith the apple, enough to make it quite sweet. Make it in loaves, and\nbake it an hour and a half, like other bread." } ]

[ { "from": "human", "value": "Provide information on Pumpkin Bread" }, { "from": "gpt", "value": "Stew and strain some pumpkin, stiffen it with Indian meal, add salt and\nyeast, and it makes a most excellent kind of bread." } ]