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[
{
"from": "human",
"value": "Provide information on To Pickle Mushrooms"
},
{
"from": "gpt",
"value": "Stew them in salted water, just enough to keep them from sticking. When\ntender, pour off the water, and pour on hot spiced vinegar. Then cork\nthem tight if you wish to keep them long. Poison ones will turn black\nif an onion is stewed with them, and then all must be thrown away."
}
] |
[
{
"from": "human",
"value": "Provide information on To Pickle Cucumbers"
},
{
"from": "gpt",
"value": "Wash the cucumbers in cold water, being careful not to bruise, or break\nthem. Make a brine of rock, or blown salt (rock is the best), strong\nenough to bear up an egg, or potato, and of sufficient quantity to\ncover the cucumbers.\n\nPut them into an oaken tub, or stone-ware jar, and pour the brine over\nthem. In twenty-four hours, they should be stirred up from the bottom\nwith the hand. The third day pour off the brine, scald it, and pour it\nover the cucumbers. Let them stand in the brine nine days, scalding it\nevery third day, as described above. Then take the cucumbers into a\ntub, rinse them in cold water, and if they are too salt, let them stand\nin it a few hours. Drain them from the water, put them back into the\ntub or jar, which must be washed clean from the brine. Scald vinegar\nsufficient to cover them, and pour it upon them. Cover them tight,\nand in a week they will be ready for use. If spice is wanted, it may\nbe tied in a linen cloth, and put into the jar with the pickles, or\nscalded with the vinegar, and the bag thrown into the pickle jar. If a\nwhite scum rises, take it off and scald the vinegar, and pour it back.\nA small lump of alum added to the vinegar, improves the hardness of\nthe cucumbers."
}
] |
[
{
"from": "human",
"value": "Provide information on Pickled Walnuts"
},
{
"from": "gpt",
"value": "Take a hundred nuts, an ounce of cloves, an ounce of allspice, an ounce\nof nutmeg, an ounce of whole pepper, an ounce of race ginger, an ounce\nof horseradish, half pint of mustard seed, tied in a bag, and four\ncloves of garlic.\n\nWipe the nuts, prick with a pin, and put them in a pot, sprinkling\nthe spice as you lay them in; then add two tablespoonfuls of salt;\nboil sufficient vinegar to fill the pot, and pour it over the nuts and\nspice. Cover the jar close, and keep it for a year, when the pickles\nwill be ready for use.\n\nButternuts may be made in the same manner, if they are taken when\ngreen, and soft enough to be stuck through with the head of a pin. Put\nthem for a week or two in weak brine, changing it occasionally. Before\nputting in the brine, rub them about with a broom in brine to cleanse\nthe skins. Then proceed as for the walnuts.\n\nThe vinegar makes an excellent catsup."
}
] |
[
{
"from": "human",
"value": "Provide information on Mangoes"
},
{
"from": "gpt",
"value": "Take the latest growth of young muskmelons, take out a small bit from\none side, and empty them. Scrape the outside smooth, and soak them four\ndays in strong salt and water. If you wish to green them, put vine\nleaves over and under, with bits of alum, and steam them a while. Then\npowder cloves, pepper, and nutmeg in equal portions, and sprinkle on\nthe inside, and fill them with strips of horseradish, small bits of\ncalamus, bits of cinnamon and mace, a clove or two, a very small onion,\nnasturtions, and then American mustard-seed to fill the crevices. Put\nback the piece cut out, and sew it on, and then sew the mango in cotton\ncloth. Lay all in a stone jar, the cut side upward.\n\nBoil sharp vinegar a few minutes, with half a tea-cup of salt, and a\ntablespoonful of alum to three gallons of vinegar, and turn it on to\nthe melons. Keep dried barberries for garnishes, and when you use them\nturn a little of the above vinegar of the mangoes heated boiling hot on\nto them, and let them swell a few hours. Sliced and salted cabbage with\nthis vinegar poured on hot is very good."
}
] |
[
{
"from": "human",
"value": "Provide information on Fine Pickled Cabbage"
},
{
"from": "gpt",
"value": "Shred red and white cabbage, spread it in layers in a stone jar, with\nsalt over each layer. Put two spoonfuls of whole black pepper, and the\nsame quantity of allspice, cloves, and cinnamon, in a bag, and scald\nthem in two quarts of vinegar, and pour the vinegar over the cabbage,\nand cover it tight. Use it in two days after."
}
] |
[
{
"from": "human",
"value": "Provide information on An excellent Way of Preparing Tomatoes to eat with Meat"
},
{
"from": "gpt",
"value": "Peel and slice ripe tomatoes, sprinkling on a little salt as you\nproceed. Drain off the juice, and pour on hot spiced vinegar."
}
] |
[
{
"from": "human",
"value": "Provide information on To Pickle Martinoes"
},
{
"from": "gpt",
"value": "Gather them when you can run a pin head into them, and after wiping\nthem, keep them ten days in weak brine, changing it every other day.\nThen wipe them, and pour over boiling spiced vinegar. In four weeks\nthey will be ready for use. It is a fine pickle."
}
] |
[
{
"from": "human",
"value": "Provide information on A convenient Way to Pickle Cucumbers"
},
{
"from": "gpt",
"value": "Put some spiced vinegar in a jar, with a little salt in it.\n\nEvery time you gather a mess, pour boiling vinegar on them, with a\nlittle alum in it. Then put them in the spiced vinegar. Keep the same\nvinegar for scalding all. When you have enough, take all from the\nspiced vinegar, and scald in the alum vinegar two or three minutes,\ntill green, and then put them back in the spiced vinegar."
}
] |
[
{
"from": "human",
"value": "Provide information on Indiana Pickles"
},
{
"from": "gpt",
"value": "Take green tomatoes, and slice them. Put them in a basket to drain\nin layers, with salt scattered over them, say a tea-cup full to each\ngallon. Next day, slice one quarter the quantity of onions, and lay\nthe onions and tomatoes in alternate layers in a jar, with spices\nintervening. Then fill the jar with cold vinegar. Tomatoes picked\nas they ripen, and just thrown into cold spiced vinegar, are a fine\npickle, and made with very little trouble."
}
] |
[
{
"from": "human",
"value": "Provide information on To Pickle Cauliflower, or Brocoli"
},
{
"from": "gpt",
"value": "Keep them twenty-four hours in strong brine, and then take them out and\nheat the brine, and pour it on scalding hot, and let them stand till\nnext day. Drain them, and throw them into spiced vinegar."
}
] |
[
{
"from": "human",
"value": "Provide information on Ice Cream"
},
{
"from": "gpt",
"value": "One quart of milk.\n\nOne and a half tablespoonfuls of arrowroot.\n\nThe grated peel of two lemons.\n\nOne quart of thick cream.\n\nWet the arrowroot with a little cold milk, and add it to the quart of\nmilk when boiling hot; sweeten it very sweet with white sugar, put in\nthe grated lemon peel, boil the whole, and strain it into the quart\nof cream. When partly frozen, add the juice of the two lemons. Twice\nthis quantity is enough for thirty-five persons. Find the quantity of\nsugar that suits you by measure, and then you can use this every time,\nwithout tasting. Some add whites of eggs, others think it just as good\nwithout. It must be made _very_ sweet, as it loses much by freezing."
}
] |
[
{
"from": "human",
"value": "Provide information on Directions for freezing Ice Cream"
},
{
"from": "gpt",
"value": "If you have no apparatus for the purpose (which is _almost_\nindispensable), put the cream into a tin pail with a very tight cover,\nmix equal quantities of snow and blown salt (not the coarse salt), or\nof pounded ice and salt, in a tub, and put it _as high as the pail,\nor freezer_; turn the pail or freezer half round and back again with\none hand, for half an hour, or longer, if you want it very nice. Three\nquarters of an hour steadily, will make it good enough. While doing\nthis, stop four or five times, and mix the frozen part with the rest,\nthe last time very thoroughly, and then the lemon juice must be put in.\nThen cover the freezer tight with snow and salt till it is wanted. The\nmixture must be perfectly cool before being put in the freezer. Renew\nthe snow and salt while shaking, so as to have it kept tight to the\nsides of the freezer. A hole in the tub holding the freezing mixture\nto let off the water, is a great advantage. In a tin pail it would\ntake much longer to freeze than in the freezer, probably nearly twice\nas long, or one hour and a half. A long stick, like a coffee stick,\nshould be used in scraping the ice from the sides. Iron spoons will be\naffected by the lemon juice, and give a bad taste.\n\nIn taking it out for use, first wipe off every particle of the freezing\nmixture dry, then with a knife loosen the sides, then invert the\nfreezer upon the dish in which the ice is to be served, and apply two\ntowels rung out of hot water to the bottom part, and the whole will\nslide out in the shape of a cylinder.\n\nIf you wish to put it into moulds, pour it into them when the cream is\nfrozen sufficiently, and then cover the moulds in the snow and salt\ntill they are wanted. Dip the moulds in warm water to make the ice slip\nout easily.\n\nIf you wish to have a freezer made, send the following directions to a\ntinner.\n\nMake a tin cylinder box, eighteen inches high and eight inches in\ndiameter at the bottom, and a trifle larger at the top, so that the\nfrozen cream will slip out easier. Have a cover made with a rim to\nlap over three inches, and fitted tight. Let there be a round handle\nfastened to the lid, an inch in diameter, and reaching nearly across,\nto take hold of, to stir the cream. This will cost from fifty to\nseventy-five cents.\n\nThe tub holding the ice and freezer should have a hole in the bottom,\nto let the water run off, and through the whole process the ice must be\nclose packed the whole depth of the freezer."
}
] |
[
{
"from": "human",
"value": "Provide information on Philadelphia Ice Cream"
},
{
"from": "gpt",
"value": "Two quarts of milk (cream when you have it).\n\nThree tablespoonfuls of arrowroot.\n\nThe whites of eight eggs well beaten.\n\nOne pound of powdered sugar.\n\nBoil the milk, thicken it with the arrowroot, add the sugar, and pour\nthe whole upon the eggs. If you wish it flavored with vanilla, split\nhalf a bean, and boil it in the milk."
}
] |
[
{
"from": "human",
"value": "Provide information on Another Ice Cream"
},
{
"from": "gpt",
"value": "Three quarts of milk.\n\nTwo pounds and a half of powdered sugar.\n\nTwelve eggs, well beaten.\n\nMix all together in a tin pail, add one vanilla bean (split), then put\nthe pail into a kettle of boiling water, and stir the custard all the\ntime, until it is quite thick. After it is cooled, add two quarts of\nrich cream, and then freeze it."
}
] |
[
{
"from": "human",
"value": "Provide information on Strawberry Ice Cream"
},
{
"from": "gpt",
"value": "Rub a pint of ripe strawberries through a sieve, add a pint of cream,\nand four ounces of powdered sugar, and freeze it."
}
] |
[
{
"from": "human",
"value": "Provide information on Ice Cream without Cream"
},
{
"from": "gpt",
"value": "A vanilla bean, or a lemon rind, is first boiled in a quart of milk.\nTake out the bean or peel, and add the yolks of four eggs, beaten well.\nHeat it scalding hot, but do not boil it, stirring in white sugar till\n_very_ sweet. When cold, freeze it."
}
] |
[
{
"from": "human",
"value": "Provide information on Fruit Ice Cream"
},
{
"from": "gpt",
"value": "Make rich boiled custard, and mash into it the soft ripe fruit, or the\ngrated or cooked hard fruit, or grated pineapples. Rub all through\na sieve, sweeten it very sweet, and freeze it. Quince, apple, pear,\npeach, strawberry, and raspberry, are all good for this purpose."
}
] |
[
{
"from": "human",
"value": "Provide information on Rich Custards"
},
{
"from": "gpt",
"value": "One quart of cream.\n\nThe yolks of six eggs.\n\nSix ounces of powdered white sugar.\n\nA small pinch of salt.\n\nTwo tablespoonfuls of brandy.\n\nOne spoonful of peach water.\n\nHalf a tablespoonful of lemon brandy.\n\nAn ounce of blanched almonds, pounded to a paste.\n\nMix the cream with the sugar, and the yolks of the eggs well beaten,\nscald them together in a tin pail in boiling water, stirring all the\ntime, until sufficiently thick. When cool, add the other ingredients,\nand pour into custard cups."
}
] |
[
{
"from": "human",
"value": "Provide information on Wine Cream Custard"
},
{
"from": "gpt",
"value": "Sweeten a pint of cream with sifted sugar, heat it, stir in white wine\ntill it curdles, add rose water, or grated lemon peel in a bag, heated\nin the milk. Turn it into cups.\n\nOr, mix a pint of milk with the pint of cream, add five beaten eggs, a\nspoonful of flour wet with milk, and sugar to your taste. Bake this in\ncups, or pie plates."
}
] |
[
{
"from": "human",
"value": "Provide information on Almond Custard"
},
{
"from": "gpt",
"value": "Blanch and pound four ounces of sweet almonds, and a few of the bitter.\nBoil them five minutes in a quart of milk, sweeten to your taste, and\nwhen blood warm, stir in the beaten yolks of eight eggs, and the whites\nof four. Heat it, and stir till it thickens, then pour into cups. Cut\nthe reserved whites to a stiff froth, and put on the top."
}
] |
[
{
"from": "human",
"value": "Provide information on A Cream for Stewed Fruit"
},
{
"from": "gpt",
"value": "Boil two or three peach leaves, or a vanilla bean, in a quart of cream,\nor milk, till flavored. Strain and sweeten it, mix it with the yolks of\nfour eggs, well beaten; then, while heating it, add the whites cut to a\nfroth. When it thickens, take it up. When cool, pour it over the fruit,\nor preserves."
}
] |
[
{
"from": "human",
"value": "Provide information on Currant, Raspberry, or Strawberry Whisk"
},
{
"from": "gpt",
"value": "Put three gills of the juice of the fruit to ten ounces of crushed\nsugar, add the juice of a lemon, and a pint and a half of cream. Whisk\nit till quite thick, and serve it in jelly glasses, or a glass dish."
}
] |
[
{
"from": "human",
"value": "Provide information on Lemonade Ice, and other Ices"
},
{
"from": "gpt",
"value": "To a quart of lemonade, add the whites of six eggs, cut to a froth,\nand freeze it. The juices of any fruit, sweetened and watered, may be\nprepared in the same way, and are very fine."
}
] |
[
{
"from": "human",
"value": "Provide information on Lemon and Orange Cream"
},
{
"from": "gpt",
"value": "Grate the outer part of the rind of eight oranges, or lemons, into a\npint of cold water, and let it stand from night till morning. Add the\njuice of two dozen of the fruit, and another pint of cold water. Beat\nthe yolks of six eggs, and add the whites of sixteen eggs, cut to a\nstiff froth. Strain the juice into the egg. Set it over the fire, and\nstir in fine white sugar, till quite sweet. When it begins to thicken,\ntake it off, and stir till it is cold. Serve it in glasses, or freeze\nit."
}
] |
[
{
"from": "human",
"value": "Provide information on Vanilla Cream"
},
{
"from": "gpt",
"value": "Boil a vanilla bean in a quart of rich milk, till flavored to your\ntaste. Beat the yolks of eight eggs, and stir in, then sweeten well,\nand lastly, add the whites of the eggs, cut to a stiff froth. Boil\ntill it begins to thicken, then stir till cold, and serve in glasses,\nor freeze it."
}
] |
[
{
"from": "human",
"value": "Provide information on A Charlotte Russe"
},
{
"from": "gpt",
"value": "Half a pint of milk, and half a vanilla bean boiled in it, and then\ncooled and strained.\n\nFour beaten yolks of eggs, and a quarter of a pound of powdered loaf\nsugar stirred into the milk. Simmer five minutes, and cool it.\n\nAn ounce of Russia isinglass boiled in a pint of water till reduced one\nhalf, and strained into the above custard.\n\nWhip a rich cream to a froth, and stir into the custard.\n\nThe preceding is for the custard that is to fill the form.\n\nPrepare the form thus:--Take a large round, or oval sponge cake, three\nor four inches thick, with perpendicular sides. Cut off the bottom\nabout an inch thick, or a little less, and then turn it bottom upwards\ninto a form of the same size and shape. Then dig out the cake till it\nis a shell, an inch thick, or less. Fill the opening with the custard,\nand cover it with the slice cut from the bottom. Then set it into a tub\nof pounded ice and salt, for forty minutes, being careful not to get\nany on to the cake. When ready to use it, turn it out of the form on to\na flat oval dish, and ornament the top with frosting, or syringe on it\ncandy sugar, in fanciful forms. This can be made by fitting slices of\nsponge cake nicely into a form, instead of using a whole cake."
}
] |
[
{
"from": "human",
"value": "Provide information on A Plainer Charlotte Russe"
},
{
"from": "gpt",
"value": "Half an ounce of Russia isinglass, or a little more.\n\nHalf a pint of milk, and a pint of thick cream.\n\nFour eggs. Three ounces sifted white sugar.\n\nA gill and a half of white wine.\n\nBoil the isinglass in the milk, flavoring with vanilla or lemon. Stir\nthe sugar into the yolks of the eggs. Put the wine to the cream, and\nbeat them to a froth. Then strain the isinglass into the yolks, then\nadd the cream and wine, and last of all the whites of the eggs cut to\na stiff froth. Then line a dish with sponge cake, making the pieces\nadhere with whites of eggs, and pour in the above."
}
] |
[
{
"from": "human",
"value": "Provide information on A Superior Omelette Souflée"
},
{
"from": "gpt",
"value": "Take eight eggs. Put the whites on one plate, and the yolks on another\n(two persons do it better than one); beat up the whites to a perfect\nfroth, and at the same time stir the yolks with finely-powdered sugar,\nflavored with a little lemon peel, grated. Then, while stirring the\nwhites, pour the yolks into the whites, _stir_ them a little (but not\nbeat them). Then pour all on a round tin plate, and put it in the oven;\nwhen it begins to rise a little, draw it to the mouth of the oven,\nand with a spoon pile it up in a pyramidal shape, and leave it a few\nminutes longer in the oven. The whole baking requires but three or four\nminutes, and should be done just as wanted for the table."
}
] |
[
{
"from": "human",
"value": "Provide information on Almond Cheese Cake"
},
{
"from": "gpt",
"value": "Three well-beaten eggs.\n\nA pint of new milk, boiling while the eggs are mixed in.\n\nHalf a glass of wine, poured in while boiling.\n\nOn adding the wine, take it from the fire, strain off the whey, and\nput to the curds sifted white sugar, to your taste, three eggs, well\nbeaten, a teaspoonful of rose water, half a pound of sweet almonds,\nand a dozen of bitter ones, all blanched and pounded, and sixteen even\nspoonfuls of melted butter. Pour this into patties lined with thin\npastry. Ornament the top with Zante currants, and almonds cut in thin\nslips. Bake as soon as done."
}
] |
[
{
"from": "human",
"value": "Provide information on Flummery"
},
{
"from": "gpt",
"value": "Cut sponge cake into thin slices, and line a deep dish. Make it moist\nwith white wine; make a rich custard, using only the yolks of the\neggs. When cool, turn it into the dish, and cut the whites to a stiff\nfroth, and put on the top."
}
] |
[
{
"from": "human",
"value": "Provide information on Chicken Salad"
},
{
"from": "gpt",
"value": "Cut the white meat of chickens into small bits, the size of peas.\n\nChop the white parts of celery nearly as small.\n\nPrepare a dressing thus:—\n\nRub the yolks of hard-boiled eggs smooth, to each yolk put half a\nteaspoonful of mustard, the same quantity of salt, a tablespoonful of\noil, and a wine-glass of vinegar. Mix the chicken and celery in a large\nbowl, and pour over this dressing.\n\nThe dressing must not be put on till just before it is used. Bread and\nbutter and crackers are served with it."
}
] |
[
{
"from": "human",
"value": "Provide information on Gelatine, or American Isinglass Jelly"
},
{
"from": "gpt",
"value": "Two ounces of American isinglass, or gelatine.\n\nOne quart of boiling water.\n\nA pint and a half of white wine.\n\nThe whites of three eggs.\n\nSoak the gum in cold water half an hour. Then take it from the water,\nand pour on the quart of boiling water. When cooled, add the grated\nrind of one lemon, and the juice of two, and a pound and a half of loaf\nsugar. Then beat the whites of the eggs to a stiff froth, and stir them\nin, and let the whole boil till the egg is well mixed, but do not stir\nwhile it boils. Strain through a jelly-bag, and then add the wine.\n\nWine jelly is made thus, except that half a pint more of wine is added.\n\nIn cold weather, a pint more of water may be added. This jelly can be\ncolored by beet juice, saffron, or indigo, for fancy dishes."
}
] |
[
{
"from": "human",
"value": "Provide information on Oranges in Jelly"
},
{
"from": "gpt",
"value": "Peel and divide into halves several small-size oranges; boil them\nin water till a straw will pierce them, then put them into a syrup\nmade of half a pound of sugar for each pound of fruit, and boil the\noranges in it till clear. Then stir in an ounce, or more, of clarified\nisinglass, and let it boil a little while. Take the oranges into a\ndish, and strain the jelly over. Lemons may be done the same way."
}
] |
[
{
"from": "human",
"value": "Provide information on Jelly Tarts"
},
{
"from": "gpt",
"value": "One pound of sifted flour.\n\nThree quarters of a pound of butter, rubbed in well.\n\nWet it up with about a pint of cold water, in which a bit of sal\nvolatile, the size of a large pea dissolved in a little cold water, has\nbeen put. Beat the whole with a rolling-pin, cut it into round cakes,\nwet the tops with beaten egg, and strew on fine white sugar. Bake in a\nquick oven, and when done put a spoonful of jelly in the centre of each."
}
] |
[
{
"from": "human",
"value": "Provide information on Sweet Paste Jelly Tarts"
},
{
"from": "gpt",
"value": "A pint of dried and sifted flour.\n\nA pint of sifted sugar.\n\nTwo-thirds of a pint of sweet butter.\n\nA bit of sal volatile, the size of two large peas, dissolved in a\ntablespoonful of cold water.\n\nMix the butter and sugar to a cream, work in the flour, add the sal\nvolatile, and cold water, if needed, for making a paste to roll. Beat\nthe whole with a rolling-pin, roll it half an inch thick, cut it with a\ntumbler, wet the tops with milk, put them on buttered tins into a quick\noven, and when done, heap a spoonful of jelly on the centre of each.\n\nThey are excellent for a dessert, or for evening parties."
}
] |
[
{
"from": "human",
"value": "Provide information on An Apple Lemon Pudding"
},
{
"from": "gpt",
"value": "Six spoonfuls of grated, or of cooked and strained apple. Three lemons,\npulp, rind, and juice, all grated. Half a pound of melted butter. Sugar\nto the taste. Seven eggs, well beaten.\n\nMix, and bake with or without paste. It can be made still plainer by\nusing nine spoonfuls of apple, one lemon, two-thirds of a cup full of\nbutter, and three eggs."
}
] |
[
{
"from": "human",
"value": "Provide information on Buttermilk Pop"
},
{
"from": "gpt",
"value": "Rub an ounce of butter into a tea-cup of flour, wet it up to a thin\npaste with cold buttermilk, and pour it into two quarts of boiling\nfresh buttermilk. Salt to the taste."
}
] |
[
{
"from": "human",
"value": "Provide information on Wheat Flour Blanc Mange"
},
{
"from": "gpt",
"value": "Wet up six tablespoonfuls of flour to a thin paste, with cold milk, and\nstir it into a pint of boiling milk. Flavor with lemon peel, or peach\nleaves boiled in the milk. Add a pinch of salt, cool it in a mould, and\neat with sweetened cream and sweetmeats."
}
] |
[
{
"from": "human",
"value": "Provide information on Orange Marmelade"
},
{
"from": "gpt",
"value": "Take two lemons, and a dozen oranges; grate the yellow part of all the\noranges but five, and set it aside. Make a clear syrup of an equal\nweight of sugar. Clear the oranges of rind and seeds, and put them with\nthe grated rinds into the syrup, and boil about twenty minutes, till it\nis a transparent mass.\n\n\n_A Simple Lemon Jelly_ (_easily made_).\n\nOne ounce of cooper’s isinglass. A pound and a half of loaf sugar.\nThree lemons, pulp, skin, and juice, grated.\n\nPour a quart of boiling water on to the isinglass, add the rest, mix\nand strain it, then add a glass of wine, and pour it to cool in some\nregular form. If the lemons are not fresh, add a little cream of\ntartar, or tartaric acid. _American gelatine_ is used for this."
}
] |
[
{
"from": "human",
"value": "Provide information on Cranberry"
},
{
"from": "gpt",
"value": "Pour boiling water on them, and then you can easily separate the good\nand the bad. Boil them in a very little water till soft, then sweeten\nto your taste. If you wish a jelly, take a portion and strain through\na fine sieve."
}
] |
[
{
"from": "human",
"value": "Provide information on Fruits Preserved without Cooking"
},
{
"from": "gpt",
"value": "Pineapples peeled and cut in thin slices, with layers of sugar under\nand over each slice, will keep without cooking, and the flavor is fully\npreserved. Use a pound and a half of sugar for each pound of fruit.\n\nQuinces peeled and boiled soft, and then laid in sugar, pound to a\npound, in the same way, are very beautiful.\n\n\n_Apple Ice_ (_very fine_).\n\nTake finely-flavored apples, grate them fine, and then make them _very_\nsweet, and freeze them. It is very delicious.\n\nPears, peaches, or quinces, also are fine either grated fine or stewed\nand run through a sieve, then sweetened _very_ sweet and frozen. The\nflavor is much better preserved when grated than when cooked."
}
] |
[
{
"from": "human",
"value": "Provide information on Lemon, or Orange Ice Cream"
},
{
"from": "gpt",
"value": "Squeeze a dozen lemons, and make the juice thick with sugar; then stir\nin slowly three quarts of cream, and freeze it. Oranges require less\nsugar."
}
] |
[
{
"from": "human",
"value": "Provide information on Cream Tarts"
},
{
"from": "gpt",
"value": "One pound of sifted flour, and a salt spoon of salt.\n\nA quarter of a pound of rolled sugar.\n\nA quarter of a pound of butter, and one beaten egg.\n\nSal volatile the size of a nutmeg, dissolved in a spoonful of cold\nwater. Mix the above, and wet up with cold water, and line some small\npatties, or tartlet pans. Bake in a quick oven, then fill with mock\ncream, sprinkle on powdered sugar, put them back into the oven a few\nminutes till a little browned."
}
] |
[
{
"from": "human",
"value": "Provide information on Whip Syllabub"
},
{
"from": "gpt",
"value": "One pint of cream.\n\nSifted white sugar to your taste.\n\nHalf a tumbler of white wine.\n\nThe grated rind and juice of one lemon.\n\nBeat all to a stiff froth."
}
] |
[
{
"from": "human",
"value": "Provide information on Trifles"
},
{
"from": "gpt",
"value": "One well-beaten egg, and one tablespoonful of sugar.\n\nA salt spoonful of salt, and flour enough for a stiff dough.\n\nCut it in thin round cakes, and fry in lard; when they rise to the\nsurface and are turned over, they are done. Drain on a sieve, and put\njam or jelly on the centre of each."
}
] |
[
{
"from": "human",
"value": "Provide information on Nothings"
},
{
"from": "gpt",
"value": "Three well-beaten eggs, a salt spoonful of salt, and flour enough for\na very stiff paste. Roll and cut into very thin cakes, fry them like\ntrifles, and put two together with jam, or jelly between."
}
] |
[
{
"from": "human",
"value": "Provide information on Apple Snow"
},
{
"from": "gpt",
"value": "Put twelve very tart apples in cold water over a slow fire. When soft,\ntake away the skins and cores, and mix in a pint of sifted white sugar;\nbeat the whites of twelve eggs to a stiff froth, and then add them\nto the apples and sugar. Put it in a dessert dish, and ornament with\nmyrtle and box."
}
] |
[
{
"from": "human",
"value": "Provide information on Iced Fruit"
},
{
"from": "gpt",
"value": "Take fine bunches of currants on the stalk, dip them in well-beaten\nwhites of eggs, lay them on a sieve and sift white sugar over them, and\nset them in a warm place to dry."
}
] |
[
{
"from": "human",
"value": "Provide information on Ornamental Froth"
},
{
"from": "gpt",
"value": "The whites of four eggs in a stiff froth, put into the syrup of\npreserved raspberries, or strawberries, beaten well together, and\nturned over ice cream, or blanc mange. Make white froth to combine with\nthe colored in fanciful ways. It can be put on the top of boiling milk,\nand hardened to keep its form."
}
] |
[
{
"from": "human",
"value": "Provide information on To Clarify Isinglass"
},
{
"from": "gpt",
"value": "Dissolve an ounce of isinglass in a cup of boiling water, take off the\nscum, and drain through a coarse cloth. Jellies, candies, and blanc\nmange should be done in brass, and stirred with silver."
}
] |
[
{
"from": "human",
"value": "Provide information on Blanc Mange"
},
{
"from": "gpt",
"value": "A pint of cream, and a quart of boiled milk.\n\nAn ounce and a half of clarified isinglass, stirred into the milk.\nSugar to your taste.\n\nA teaspoonful of fine salt.\n\nFlavor with lemon, or orange, or rose water.\n\nLet it boil, stirring it well, then strain into moulds.\n\nThree ounces of almonds pounded to a paste and added while boiling, is\nan improvement. Or filberts, or hickory-nuts, can be skinned and used\nthus.\n\nIt can be flavored by boiling in it a vanilla bean, or a stick of\ncinnamon. Save the bean to use again."
}
] |
[
{
"from": "human",
"value": "Provide information on Calf’s Foot Blanc Mange"
},
{
"from": "gpt",
"value": "Take a pint of calf’s foot jelly, or American isinglass jelly, and put\nit in a sauce-pan, with the beaten yolks of six eggs, and stir till it\n_begins_ to boil. Then sweeten and flavor to your taste; set it in a\npan of cold water, and stir it till nearly cold, to prevent curdling,\nand when it begins to thicken, put it into moulds."
}
] |
[
{
"from": "human",
"value": "Provide information on Variegated Blanc Mange"
},
{
"from": "gpt",
"value": "For evening parties a pretty ornamental variety can be made thus.\n\nColor the blanc mange in separate parcels, red, with juice of boiled\nbeets, or cochineal; yellow, with saffron; and blue, with indigo.\n\nPut in a layer of white, and when cool, a layer of another color, and\nthus as many as you like. You can arrange it in moulds thus, or in a\ndish, and when cold cut it in fanciful shapes."
}
] |
[
{
"from": "human",
"value": "Provide information on Jaune Mange"
},
{
"from": "gpt",
"value": "Boil an ounce of isinglass in a little more than half a pint of water,\ntill dissolved; strain it, add the juice and a little of the grated\nrind of two oranges, a gill of white wine, the yolks of four eggs,\nbeaten and strained, and sugar to your taste. Stir over a gentle fire\ntill it just boils, and then strain into a mould."
}
] |
[
{
"from": "human",
"value": "Provide information on Ivory Dust Jelly"
},
{
"from": "gpt",
"value": "Boil a pound of the dust in five pints of water, till reduced to one\nquart, strain it, add a quart more of water, boil till a stiff jelly,\nthen add lemon, or orange juice and rind, and sugar to your taste, and\nstrain into moulds."
}
] |
[
{
"from": "human",
"value": "Provide information on Apple Jelly"
},
{
"from": "gpt",
"value": "Boil tart, peeled apples in a little water, till glutinous, strain\nout the juice, and put a pound of white sugar to a pint of the juice.\nFlavor to your taste, boil till a good jelly, and then put it into\nmoulds."
}
] |
[
{
"from": "human",
"value": "Provide information on Another Lemon Jelly"
},
{
"from": "gpt",
"value": "Take the clear juice of twelve lemons, and a pound of fine loaf sugar,\nand a quart of water. For each quart of the above mixture, put in an\nounce of clarified isinglass, let it boil up once, and strain into\nmoulds. If not stiff enough, add more isinglass, and boil again."
}
] |
[
{
"from": "human",
"value": "Provide information on Orange Jelly"
},
{
"from": "gpt",
"value": "The juice of nine oranges and three lemons.\n\nThe grated rind of one lemon, and one orange, pared thin.\n\nTwo quarts of water, and four ounces of isinglass, broken up and boiled\nin it to a jelly.\n\nAdd the above, and sweeten to your taste. Then add the whites of eight\neggs, well beaten to a stiff froth, and boil ten minutes, strain and\nput into moulds, first dipped in cold water. When perfectly cold, dip\nthe mould in warm water, and turn on to a glass dish."
}
] |
[
{
"from": "human",
"value": "Provide information on Floating Island"
},
{
"from": "gpt",
"value": "Beat the yolks of six eggs with the juice of four lemons, sweeten it to\nyour taste, and stir it into a quart of boiling milk till it thickens,\nthen pour it into a dish. Whip the whites of the eggs to a stiff froth,\nand put it on the top of the cream."
}
] |
[
{
"from": "human",
"value": "Provide information on Another Syllabub"
},
{
"from": "gpt",
"value": "The juice and grated outer skin of a large lemon.\n\nFour glasses of white wine.\n\nA quarter of a pound of sifted white sugar.\n\nMix the above, and let them stand some hours.\n\nThen whip it, adding a pint of thick cream, and the whites of two eggs\ncut to a froth."
}
] |
[
{
"from": "human",
"value": "Provide information on An Ornamental Dish"
},
{
"from": "gpt",
"value": "Pare and core, without splitting, some small-sized tart apples, and\nboil them very gently with one lemon for every six apples, till a straw\nwill pass through them.\n\nMake a syrup of half a pound of white sugar for each pound of apples,\nput the apples unbroken, and the lemons sliced, into the syrup, and\nboil gently till the apples look clear. Then take them up carefully, so\nas not to break them, and add an ounce, or more, of clarified isinglass\nto the syrup, and let it boil up. Then lay a slice of lemon on each\napple, and strain the syrup over them.\n\n\n_Carrageen Blanc Mange_ (_Irish Moss_).\n\nTake one tea-cup full of Carrageen, or Irish moss, after it has been\ncarefully picked over. Wash it thoroughly in pearlash water, to take\nout the saline taste; then rinse it in several waters, put it in a tin\npail, and pour to it a quart of milk. Set the pail, closely covered,\ninto a kettle of boiling water. Let it stand until the moss thickens\nthe milk, then strain through a fine sieve, sweeten with powdered loaf\nsugar, and flavor with rose or lemon. Wet the moulds in cold water,\nthen pour in the blanc mange, and set it in a cool place. In two, or\nthree hours, or when quite firm, it may be used. Loosen the edges from\nthe moulds, and then turn it out upon china or glass plates. It may be\nserved with powdered sugar and cream."
}
] |
[
{
"from": "human",
"value": "Provide information on A Dish of Snow"
},
{
"from": "gpt",
"value": "Grate the white part of cocoanut, put it in a glass dish and serve with\ncurrant or cranberry jellies."
}
] |
[
{
"from": "human",
"value": "Provide information on To Clarify Sugar"
},
{
"from": "gpt",
"value": "Take four pounds of sugar, and break it up.\n\nWhisk the white of an egg, and put it with a tumblerful of water into\na preserving pan, and add water gradually, till you have two quarts,\nstirring well. When there is a good frothing, throw in the sugar, boil\nmoderately, and skim it. If the sugar rises to run over, throw in a\nlittle cold water, and then skim it, as it is then still. Repeat this,\nand when no more scum rises, strain the sugar for use."
}
] |
[
{
"from": "human",
"value": "Provide information on To Prepare Sugar for Candies"
},
{
"from": "gpt",
"value": "Put a coffee cup of water for each pound of sugar, into a brass, or\ncopper kettle, over a slow fire. Put in, for each pound, say half a\nsheet of isinglass, and half a teaspoonful of gum-arabic, dissolved\ntogether. Skim off all impurities, and flavor to your taste.\n\nAll sugar for candy is prepared thus, and then boiled till, when drawn\ninto strings and cooled, it snaps like glass.\n\nA little hot rum, or vinegar, must be put to loaf sugar candy, to\nprevent its being too brittle.\n\nCandies made thus, can be colored with boiled beet juice, saffron, and\nindigo, and it can be twisted, rolled, and cut into any forms.\n\nIt can have cocoanut, almonds, hickory-nuts, Brazil, or peanuts,\nsliced, or chopped and put in.\n\nIt can be flavored with vanilla, rose, lemon, orange, cloves, cinnamon,\nor anything you please."
}
] |
[
{
"from": "human",
"value": "Provide information on Sugar Kisses"
},
{
"from": "gpt",
"value": "Whisk four whites of eggs to a stiff froth, and stir in half a pound\nof sifted white sugar, and flavor it as you like.\n\nLay it, when stiff, in heaps, on white paper, each the shape and size\nof half an egg, and an inch apart. Place them on a board which is half\nan inch thick, and put them into a hot oven. When they turn a little\nyellowish, slip off the paper on to a table, and let them cool five\nminutes. Then slip off two of the kisses with a knife, and join the\nbottom parts together which touched the paper, and they, if pressed\ngently, will adhere. Then lay them on a plate, and continue till all\nare thus prepared. These look handsomely, and are very delicate and\ngood."
}
] |
[
{
"from": "human",
"value": "Provide information on Almond Macaroons"
},
{
"from": "gpt",
"value": "Half a pound of almonds blanched, and pounded with a teaspoonful of\nessence of lemon till a smooth paste.\n\nAdd an equal quantity of sifted white sugar, and the beaten whites of\ntwo eggs. Work well together with a spoon.\n\nDip your hand in water, and work them into balls the size of a nutmeg,\nlay them on white paper, an inch apart; then dip your hand in water,\nand smooth them. Put them in a cool oven for three quarters of an hour.\n\nCocoanut can be grated and used in place of the almonds, and thus make\ncocoanut macaroons."
}
] |
[
{
"from": "human",
"value": "Provide information on Filbert Macaroons"
},
{
"from": "gpt",
"value": "Heat a quarter of a pound of filbert meats till the skin will rub off,\nand when cold pound them, and make a paste with a little white of an\negg, add a quarter of a pound of white sifted sugar, and the white of\nan egg; when well mixed, bake them like almond macaroons.\n\nFlour macaroons look as well, and are nearly as good. To make them,\nwork a pint of sifted white sugar into one beaten egg, till a smooth\npaste, and add a little sifted flour, so as to mould it in your hands.\nFlavor with essence of lemon, or rose water, and proceed as with almond\nmacaroons."
}
] |
[
{
"from": "human",
"value": "Provide information on Cocoanut Drops"
},
{
"from": "gpt",
"value": "The white part of a cocoanut, grated.\n\nThe whites of four eggs, well beaten.\n\nHalf a pound of sifted white sugar.\n\nFlavor with rose water, or essence of lemon.\n\nMix all as thick as can be stirred, lay in heaps an inch apart, on\npaper, and on a baking tin; put them in a quick oven, and take them out\nwhen they begin to look yellowish."
}
] |
[
{
"from": "human",
"value": "Provide information on Candied Fruits"
},
{
"from": "gpt",
"value": "Preserve the fruit, then dip it in sugar boiled to candy thickness, and\nthen dry it. Grapes and some other fruits may be dipped in uncooked,\nand then dried, and they are fine."
}
] |
[
{
"from": "human",
"value": "Provide information on Another Way"
},
{
"from": "gpt",
"value": "Take it from the syrup, when preserved, dip it in powdered sugar, and\nset it on a sieve in an oven to dry."
}
] |
[
{
"from": "human",
"value": "Provide information on To make an Ornamental Pyramid for a Table"
},
{
"from": "gpt",
"value": "Boil loaf sugar as for candy, and rub it over a stiff form, made for\nthe purpose, of stiff paper, which must be well buttered. Set it on a\ntable, and begin at the bottom, and stick on to this frame, with the\nsugar, a row of macaroons, kisses, or other ornamental articles, and\ncontinue till the whole is covered. When cold, draw out the pasteboard\nform, and set the pyramid in the centre of the table with a small bit\nof wax candle burning with it, and it looks very beautifully."
}
] |
[
{
"from": "human",
"value": "Provide information on Ginger Beer Powders, and Soda Powders"
},
{
"from": "gpt",
"value": "Put into blue papers, thirty grains to each paper, of bicarbonate of\nsoda, five grains of powdered ginger, and a drachm of white powdered\nsugar. Put into white papers, twenty-five grains to each, of powdered\ntartaric acid.\n\nPut one paper of each kind to half a pint of water. The common soda\npowders of the shops are like the above, when the sugar and ginger are\nomitted.\n\nSoda powders can be kept on hand, and the water in which they are used\ncan be flavored with any kind of syrup or tincture, and thus make a\nfine drink for hot weather."
}
] |
[
{
"from": "human",
"value": "Provide information on Currant Ice Water"
},
{
"from": "gpt",
"value": "Press the juice from ripe currants, strain it, and put a pound of\nsugar to each pint of juice. Put it into bottles, cork and seal it, and\nkeep it in a cool, dry place. When wanted, mix it with ice water for\na drink. Or put water with it, make it _very_ sweet, and freeze it.\nFreezing always takes away much of the sweetness.\n\nThe juices of other acid fruits can be used in the same way."
}
] |
[
{
"from": "human",
"value": "Provide information on Sarsaparilla Mead"
},
{
"from": "gpt",
"value": "One pound of Spanish sarsaparilla. Boil it in four gallons of water\nfive hours, and add enough water to have two gallons. Add sixteen\npounds of sugar, and ten ounces of tartaric acid.\n\nTo make a tumbler of it, take half a wine-glass of the above, and then\nfill with water, and put in half a teaspoonful of soda."
}
] |
[
{
"from": "human",
"value": "Provide information on Effervescing Fruit Drinks"
},
{
"from": "gpt",
"value": "Very fine drinks for summer are prepared by putting strawberries,\nraspberries, or blackberries into good vinegar and then straining it\noff, and adding a new supply of fruit till enough flavor is secured, as\ndirected in Strawberry Vinegar. Keep the vinegar bottled, and in hot\nweather use it thus. Dissolve half a teaspoonful or less of saleratus,\nor soda in a tumbler, very little water till the lumps are all out.\nThen fill the tumbler two-thirds full of water, and then add the fruit\nvinegar. If several are to drink, put the soda, or saleratus into the\npitcher, and then put the fruit vinegar into each tumbler, and pour the\nalkali water from the pitcher into each tumbler, as each person is all\nready to drink, as delay spoils it."
}
] |
[
{
"from": "human",
"value": "Provide information on Effervescing Jelly Drinks"
},
{
"from": "gpt",
"value": "When jams or jellies are too old to be good for table use, mix them\nwith good vinegar, and then use them with soda, or saleratus, as\ndirected above."
}
] |
[
{
"from": "human",
"value": "Provide information on Summer Beverage"
},
{
"from": "gpt",
"value": "Ten drops of oil of sassafras. Ten drops of oil of spruce. Ten drops\nof oil of wintergreen. Two quarts of boiling water poured on to\ntwo great spoonfuls of cream tartar. Then add eight quarts of cold\nwater, the oils, three gills of distillery yeast (or twice as much\nhome-brewed), and sweeten it to the taste. In twenty-four hours, bottle\nit, and it is a delicious beverage."
}
] |
[
{
"from": "human",
"value": "Provide information on Simple Ginger Beer"
},
{
"from": "gpt",
"value": "One great spoonful of ginger and one of cream tartar. One pint of\nhome-brewed yeast and one pint of molasses. Six quarts of water. When\nit _begins_ to ferment bottle it, and it will be ready for use in eight\nhours."
}
] |
[
{
"from": "human",
"value": "Provide information on Orange, or Lemon Syrup"
},
{
"from": "gpt",
"value": "Put a pound and a half of white sugar to each pint of juice, add some\nof the peel, boil ten minutes, then strain and cork it. It makes a fine\nbeverage, and is useful to flavor pies and puddings."
}
] |
[
{
"from": "human",
"value": "Provide information on Acid Fruit Syrups"
},
{
"from": "gpt",
"value": "The juice of any acid fruit can be made into a syrup by the above\nreceipt, using only a pound of sugar for each pint of juice, and kept\non hand for summer drink."
}
] |
[
{
"from": "human",
"value": "Provide information on Imitation Lemon Syrup"
},
{
"from": "gpt",
"value": "Four ounces tartaric acid, powdered. Two drachms oil of lemon. This\ncan be kept in a vial for a month, and then must be renewed. A\ntablespoonful put to water sweetened with loaf sugar, makes six glasses\nof lemonade."
}
] |
[
{
"from": "human",
"value": "Provide information on Superior Ginger Beer"
},
{
"from": "gpt",
"value": "Ten pounds of sugar.\n\nNine ounces of lemon juice.\n\nHalf a pound of honey.\n\nEleven ounces bruised ginger root.\n\nNine gallons of water. Three pints of yeast.\n\nBoil the ginger half an hour in a gallon and a half of water, then add\nthe rest of the water and the other ingredients, and strain it when\ncold, add the white of one egg beaten, and half an ounce of essence of\nlemon. Let it stand four days then bottle it, and it will keep good\nmany months."
}
] |
[
{
"from": "human",
"value": "Provide information on Lemon Sherbet"
},
{
"from": "gpt",
"value": "Dissolve a pound and a half of loaf sugar in one quart of water, add\nthe juice of ten lemons, press the lemons so as to extract not only the\njuice, but the oil of the rind, and let the skins remain a while in the\nwater and sugar. Strain through a sieve, and then freeze it like ice\ncream."
}
] |
[
{
"from": "human",
"value": "Provide information on Orange Sherbet"
},
{
"from": "gpt",
"value": "Take the juice of a dozen oranges, and pour a pint of boiling water on\nthe peel, and let it stand, covered, half an hour. Boil a pound of loaf\nsugar in a pint of water, skim, and then add the juice and the water in\nthe peel to the sugar. Strain it and cool it with ice, or freeze it.\nThe juice of two lemons and a little more sugar improves it."
}
] |
[
{
"from": "human",
"value": "Provide information on Sham Champagne"
},
{
"from": "gpt",
"value": "One lemon sliced.\n\nA tablespoonful of tartaric acid.\n\nOne ounce of race ginger.\n\nOne pound and a half of sugar.\n\nTwo gallons and a half of boiling water poured on to the above. When\nblood warm, add a gill of distillery yeast, or twice as much of\nhome-brewed. Let it stand in the sun through the day. When cold in the\nevening, cork and wire it. In two days it is ready for use."
}
] |
[
{
"from": "human",
"value": "Provide information on Coffee"
},
{
"from": "gpt",
"value": "Mocha and Old Java are the best, and time improves all kinds. Dry it a\nlong time before roasting. Roast it quick, stirring constantly, or it\nwill taste raw and bitter. When roasted, put in a bit of butter the\nsize of a chestnut. Keep it shut up close, or it loses its strength and\nflavor. Never grind it till you want to use it, as it loses flavor by\nstanding.\n\nTo prepare it, put two great spoonfuls to each pint of water, mix\nit with the white, yolk, and shell of an egg, pour on hot, but not\nboiling water, and boil it not over ten minutes. Take it off, pour in\nhalf a tea-cup of cold water, and in five minutes pour it off without\nshaking. When eggs are scarce, clear with fish skin, as below. Boiled\nmilk improves both tea and coffee, but must be boiled separately. Much\ncoffee is spoiled by being burned black instead of brown, and by being\nburned unequally, some too much and some too little. Constant care and\nstirring are indispensable."
}
] |
[
{
"from": "human",
"value": "Provide information on Fish Skin for Coffee"
},
{
"from": "gpt",
"value": "Take the skin of a mild codfish which has not been soaked, rinse and\nthen dry it in a warm oven, after bread is drawn. Cut it in inch\nsquares. One of these serves for two quarts of coffee, and is put in\nthe first thing."
}
] |
[
{
"from": "human",
"value": "Provide information on Chocolate"
},
{
"from": "gpt",
"value": "Allow three large spoonfuls of scraped chocolate to each pint of water,\nor take off an inch of the cake for each quart of water, boil it half\nan hour, and do not boil the milk in it, but add it when wanted."
}
] |
[
{
"from": "human",
"value": "Provide information on Cocoa and Shells"
},
{
"from": "gpt",
"value": "Dry the nut in a warm oven after bread is drawn, pound it, and put an\nounce to each pint of water. Boil an hour, and do not add milk till\nit is used. If shells are used, soak them over night, then boil them\nan hour in the same water. Put in as much as you like. Boil cocoa and\nchocolate the day before, cool and take off the oil, and then heat for\nuse, and it is as good, and more healthful."
}
] |
[
{
"from": "human",
"value": "Provide information on Tea"
},
{
"from": "gpt",
"value": "The old-fashioned rule to put one teaspoonful for each person, is not\nproper, as thus fifty persons would require fifty teaspoonfuls, which\nis enormous. Every person must be guided by taste in this matter.\nTea is spoilt unless the water is boiling when it is made. Black tea\nimproves by boiling, but green is injured by it."
}
] |
[
{
"from": "human",
"value": "Provide information on Ochra"
},
{
"from": "gpt",
"value": "It is said that the seeds of ochra burnt like coffee, make a beverage\nalmost exactly like it."
}
] |
[
{
"from": "human",
"value": "Provide information on Children’s Drinks"
},
{
"from": "gpt",
"value": "There are drinks easily prepared for children, which they love much\nbetter than tea and coffee, for no child at first loves these drinks\ntill trained to it. As their older friends are served with _green_ and\n_black_ tea, there is a _white_ tea to offer them, which they will\nalways prefer, if properly trained, and it is _always_ healthful."
}
] |
[
{
"from": "human",
"value": "Provide information on White Tea"
},
{
"from": "gpt",
"value": "Put two teaspoonfuls of sugar into half a cup of good milk, and fill it\nwith boiling water."
}
] |
[
{
"from": "human",
"value": "Provide information on Boy’s Coffee"
},
{
"from": "gpt",
"value": "Crumb bread, or dry toast, into a bowl.\n\nPut on a plenty of sugar, or molasses.\n\nPut in one half milk and one half boiling water.\n\nTo be eaten with a spoon, or drank if preferred.\n\nMolasses for sweetening is preferred by most children."
}
] |
[
{
"from": "human",
"value": "Provide information on Strawberry Vinegar"
},
{
"from": "gpt",
"value": "Put four pounds very ripe strawberries, nicely dressed, to three quarts\nof the best vinegar, and let them stand three, or four days. Then drain\nthe vinegar through a jelly-bag, and pour it on to the same quantity of\nfruit. Repeat the process in three days a third time.\n\nFinally, to each pound of the liquor thus obtained, add one pound of\nfine sugar. Bottle it and let it stand covered, but not tight corked, a\nweek; then cork it tight, and set it in a _dry_ and cool place, where\nit will not freeze. Raspberry vinegar can be made in the same way."
}
] |
[
{
"from": "human",
"value": "Provide information on Royal Strawberry Acid"
},
{
"from": "gpt",
"value": "Take three pounds of ripe strawberries, two ounces of citric acid, and\none quart of spring water. Dissolve the acid in the water and pour it\non to the strawberries, and let them stand in a cool place twenty-four\nhours. Then drain the liquid off and pour it on to three pounds more\nof strawberries, and let it stand twenty-four hours. Then add to the\nliquid its own weight of sugar, boil it three or four minutes (in a\nporcelain lined preserve kettle, lest metal may affect the taste), and\nwhen cool, cork it in bottles lightly for three days, and then tight,\nand seal them. Keep it in a dry and cool place, where it will not\nfreeze. It is very delicious for the sick, or the well."
}
] |
[
{
"from": "human",
"value": "Provide information on Delicious Milk Lemonade"
},
{
"from": "gpt",
"value": "Pour a pint of boiling water on to six ounces of loaf sugar, add a\nquarter of a pint of lemon juice, and half the quantity of good sherry\nwine. Then add three quarters of a pint of cold milk, and strain the\nwhole, to make it nice and clear."
}
] |
[
{
"from": "human",
"value": "Provide information on Portable Lemonade"
},
{
"from": "gpt",
"value": "Mix strained lemon juice with loaf sugar, in the proportion of four\nlarge lemons to a pound, or as much as it will hold in solution; grate\nthe rind of the lemons into this, and preserve this in a jar. If this\nis too sweet, add a little citric acid. Use a tablespoonful to a\ntumbler of water."
}
] |
[
{
"from": "human",
"value": "Provide information on General Remarks on the Preparation of Articles for the Sick"
},
{
"from": "gpt",
"value": "Always have everything you use very sweet and clean, as the sense of\ntaste and smell are very sensitive in sickness. Never cook articles for\nthe sick over a smoke or blaze, as you will thus impart a smoky taste.\nWhen the mixture is thick, stir often to prevent burning. Be very\ncareful, in putting in seasoning, not to put in _too much_, as it is\neasy to add, but not to subtract.\n\nThe nicest way to flavor with orange or lemon peel, is to rub loaf\nsugar on the peel till the oil is absorbed into it, and then use the\nsugar to flavor and sweeten. Herbs and spice, when boiled to flavor,\nshould be tied in a rag, as they will not then burn on to the vessel at\nthe edges.\n\nAlways have a shawl at hand, also a clean towel, a clean handkerchief,\nand a small waiter when you present food or drink. Many of the articles\nfor desserts and evening parties are good for the sick."
}
] |
[
{
"from": "human",
"value": "Provide information on An Excellent Relish for a Convalescent"
},
{
"from": "gpt",
"value": "Cut some codfish to bits the size of a pea, and boil it a minute in\nwater to freshen it. Pour off all the water, and add some cream and a\nlittle pepper.\n\nSplit and toast a Boston cracker, and put the above upon it. Milk with\na little butter may be used instead of cream.\n\nHam or smoked beef may be prepared in the same way. For a variety, beat\nup an egg and stir it in, instead of cream, or with the cream.\n\nThese preparations are also good for a relish for a family at breakfast\nor tea."
}
] |