Miss Beecher's Housekeeper and Healthkeeper. Catharine Esther Beecher

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       Royal Crumpets.—Three tea-cups of raised dough.

       Two table-spoonfuls of melted butter.

       Half a tea-cup of white sugar, mixed with three well-beaten eggs.

      Bake in two buttered pans for half an hour.

      Muffins of fine Flour or unbolted Flour.—One pint of milk or water.

       One pinch of salt.

       Two well-beaten eggs.

       One table-spoonful of yeast.

      Make a thick batter of fine flour or unbolted flour, and let it rise four or five hours. Bake in muffin-rings.

      Unbolted Flour Waffles.—One pint of unbolted flour.

       One pint of sour milk, or buttermilk, or water.

       Half a tea-spoonful of soda, or more if needed, to sweeten the milk.

       Three well-beaten eggs.

       Two table-spoonfuls of sugar.

      Drop-Cakes of fine Wheat or of Rye.—One pint of milk or water.

       One pinch of salt.

       Two table-spoonfuls of sugar.

       Three well-beaten eggs.

      Stir in rye, or fine or unbolted flour to a thick batter, and bake in cups or patties half an hour.

      

      Sachem’s Head Corn-Cake.—One quart of sifted corn-meal, scalded.

       One tea-spoonful of salt.

       Three pints of scalded sweet milk or water.

       Half a tea-spoonful of soda in two great-spoonfuls of warm water.

       Half a tea-cup of sugar.

       Eight eggs, the whites beaten separately, and added the last thing.

      Make the cakes an inch thick in buttered pans before baking, and, if baked right, they will puff up to double the thickness, like sponge-cake, and are very fine.

      Rice Waffles.—One pint of milk. Half a tea-cup of solid boiled rice, soaked three hours in the milk.

       Two cups of wheat flour or rice flour.

       Three well-beaten eggs. Bake in waffle-irons.

       The rice must be salted enough when boiled.

      Another Rice Dish.—One pint of rice, well cleaned.

       Three quarts of cold water.

       Three tea-spoonfuls of salt.

      Boil it twenty minutes; then pour off the water, add milk or cream, and let it boil ten minutes longer, till quite soft. Let it stand till cold, and then cut it in slices and fry it on a griddle. It can also be made into griddle-cakes or muffins by the preceding recipe.

      A good and easy Way to use cold Rice.—Heat a pint of boiled rice in milk; add two well-beaten eggs, a little salt, butter, and sugar; let it boil up once, and then grate on nutmeg.

      Buckwheat-Cakes.—One quart of buckwheat.

       One tea-spoonful of salt.

       Two table-spoonfuls of distillery yeast, or four of home-brewed.

       Two table-spoonfuls of molasses.

      Wet the flour with warm water, and then add the other articles. Keep this warm through the night. If it sours, add half a tea-spoonful of soda in warm water. These cakes have a handsomer brown if wet with milk or part milk.

      Fine Cottage Cheese.—Let the milk be turned by rennet, or by setting it in a warm place. It must not be heated, as the oily parts will then pass off, and the richness is lost. When fully turned, put in a coarse linen bag, and hang it to drain several hours, till all the whey is out. Then mash it fine, salt it to the taste, and thin it with good cream, or add but little cream, and roll it into balls. When thin, it is very fine with preserves or sugared fruit.

      It also makes a fine pudding, by thinning it with milk, and adding eggs and sugar, and spice to the taste, and baking it. Many persons use milk when turned to bonny-clabber for a dessert, putting on sugar and spice. Children are fond of it.

CHAPTER XV.

       PUDDINGS AND PIES.

       Table of Contents

      Where sugar is made by slaves, the little children feed constantly on it, and grow fat and healthy. But they are nearly naked, live out-of-doors, exercise constantly, and have nothing to do but play. Thus their lungs and skin gain the healthful and purifying action of the air and the sun, and the excess of carbonaceous food is rendered harmless. But for those whose skin never meets the sun, rarely meets the air, and only now and then some water, a very different regimen is needful. Sugar, molasses, butter, and fats are chiefly carbonaceous, and therefore demand a large supply of oxygen through lungs and skin. And yet our custom is to use fine flour, which is chiefly carbon; butter and cream, chiefly carbon; sweet cakes, chiefly carbon; sweetmeats and candy, chiefly carbon; and worst of all, pie-crusts, chiefly carbon, and the most difficult of all food for digestion.

      But the love for sweet food is common to all, and demands gratification. All that is required is moderation and temperance. For these reasons, a large supply is here provided of cakes and puddings, which are not rich, and yet are as highly relished as richer food. As pies are the most unhealthful of all food, some instruction and but few recipes are given, lest, if entirely omitted, the book would not be read so widely, and other more unhealthful ones be used.

      The puddings here offered afford a great variety for desserts, are made with far less labor than pies, and are both more economical and more healthful. They also can be made more ornamental and attractive in appearance, and equally good to the taste. It is hoped, therefore, that the conscientious housekeeper will not tempt her family to eat unhealthful food when such an abundance is offered that is at once economical of labor, time, expense, and health. The first recipe for pudding can be varied in many ways, and has the advantage which heretofore has recommended pies, namely, that several can be made at once, and kept on hand as equally good either cold or warmed over. It is also economical and convenient, as not requiring eggs or milk.

      The Queen of all Puddings.—Soak a tea-cup of tapioca and a tea-spoonful of salt in three tumblerfuls of warm, not hot, water for an hour or two, till softened. Take away the skins and cores of apples without dividing them, put them in the dish with sugar in the holes, and spice if the apples are without flavor: not otherwise. Add a СКАЧАТЬ